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Missouri Department of Agriculture

Ag Business Development

Cheese

Resources:

• “The Four P’s of Specialty Cheese”
  Report that turns its focus to what will be identified as the “Four P’s” of specialty cheese. This section is intended to assist farmers, individuals, small and mid - size producers and potential business owners, and others with an overview of the “marketing mix” and some necessary strategies to market their products.
  www.farmprofitability.org/cheese.htm#_Toc56067524
• Innovative Product Ideas on Cheeses
  www.farmprofitability.org/cheese.htm#_Toc526067523
• Classifications of Cheese Production of Hard and Semi-Hard Cheese
  Classification of cheese
  Production of hard and semi-hard cheese
  Bactofugation with sterilization
  Conventional cheese vat with tools for cheese manufacture
  Process steps in making cheddar-type cheese
  Deheying cheddaring, and salting curd intended for cheddar cheese
  Cooker-stretcher for pasta filata types of cheese
  Mechanized production of cheddar cheese
  Mechanized production of mozzarella cheese
  Mechanized production of cottage cheese
  Production of tilsiter cheese
  Cheese & Cheese Product Labeling
  Cheese Product Labeling Guidelines
  datcp.state.wi.us/fs/business/food/labeling/pdf/
  cheese_label.pdf (pdf)
• Making Soft Cheeses
  Quick Facts from Colorado State University
  www.ext.colostate.edu/PUBS/foodnut/09337.html
• The American Cheese Society Website
  Listings of conferences, articles, and their latest newsletter
  www.cheesesociety.org
• The Cheese Reporter Magazine
  Website has an excellent searchable supplier directory
  www.cheesereporter.com
• Excellent source on the basics of making cheese
  www.efr.hw.ac.uk/SDA/cheese2.html/

Books and Supplies

• New England Cheese making Supply Company
  P.O. Box 85
  Ashfield, MA 01330
  (413) 628-3808, Fax (413) 628-4061
  www.cheesemaking.com
  Have information on cheese making, an on-line catalog for supplies and books and many links
• Kitchen Arts and Letters, Inc.
  1425 Lexington Avenue
  New York, NY 10128
  (212) 876-5550
  www.Kitchenartsandletters.com
  Has a large selection of books on cheeses and cheese making.
• Cheese Fact Sheet
  There are hundreds of different types of cheese that can be differentiated both by the type of milk-raw, skimmed or pasteurized, and by the animal-cow, goat, sheep, buffalo, horse or camel.
  www.cheese.com/facts1.asp
• American Cheese Society
  Upholding the traditional and preserving the history of American cheese making
  www.cheesesociety.org/
• University of Wisconsin’s Center for Dairy Research
  Lists information on over 1400 cheeses and be sorted by nationality
  www.cdr.wisc.edu

Organizations and Associations:

• American Cheese Society
  Trade organization emphasizing specialty and farmstead cheese, marketing, networking and educational resource for specialty cheese makers, chefs, distributors, and cheese marketers. Administrative office: Louisville, KY
  www.cheesesociety.org
• American Dairy Association
  Dairy Marketing and promotional support organization.
  Dairy Council of Nebraska (402) 592-3355
  Missouri/Iowa Midwest Dairy Council (800) 406-6455
  www.midwestdairy.com
• Dairy Com-Business to Business online exchange Information
  www.dairy.com
• Dairy Management Incorporated
  Cheese technology fact sheets, and research (847) 803-2000, www.innovatewithdairy.com/

Examples of Ventures:

• Crave Brother Farmstead Cheese, LLC
  W11555 Torpy Road
  Waterloo WI 53594
  (920) 478-3134
  gdcrave@hurleycomputers.com

Crave Brothers produces farmstead cheeses right on the farm in Waterloo, Wisconsin, only using the freshest, high quality milk from their dairy herd. Charles, George, Thomas, Mark own the cheese factory.

Missouri Contacts to Assist You with Dairy Value-Added Projects:

• Program Manager, Ag Business Development, (573) 751-2969