Lady LeWinDa Milkzalot, the mascot of the Lowville Cheese Store, is keeping her distance and trying to remain healthy during the coronavirus pandemic.
Showing posts with label New York cheese. Show all posts
Showing posts with label New York cheese. Show all posts
Tuesday, March 24, 2020
Lowville Cheese Cow Keeping Safe from Coronavirus
Lady LeWinDa Milkzalot, the mascot of the Lowville Cheese Store, is keeping her distance and trying to remain healthy during the coronavirus pandemic.
Tuesday, July 16, 2019
Tuesday, September 4, 2018
Great Lakes Cheese Grand Champion for Dairy
Check out this story about Great Lakes Cheese in Adams at http://www.watertowndailytimes.com/news03/great-lakes-cheese-becomes-grand-champion-in-dairy-contest-20180904 this link.
Tuesday, July 10, 2018
Cheddar Cheese Festivals Comes to Adams
In the event you missed it, the Cheddar Cheese Festival in Adams was this past weekend.
Check out this report http://www.watertowndailytimes.com/news03/celebrating-cheddar-cheese-in-adams-20180708 on the event and take in all the photographs.
Check out this report http://www.watertowndailytimes.com/news03/celebrating-cheddar-cheese-in-adams-20180708 on the event and take in all the photographs.
Monday, June 4, 2018
Happy National Cheese Day!
I'm sorry, but this should be a day off from work. I need to be home with my cheese.
Go to https://www.worldnationaldays.com/national-cheese-day-2018/ to see more.
Thursday, July 20, 2017
Finger Lakes Cheese Festival is Saturday, July 22
Live music all day, TONS of food for every palate and LOTS MORE!
Tickets on sale for $5 online until the day of the event, $8 at the door, children under 12 are free.
The event is 10 a.m. to 5 p.m. at the Sunset View Creamery in Odessa, in Schuyler County. Go to https://www.eventbrite.com/e/2017-finger-lakes-cheese-festival-tickets-30311718165 to buy tickets.
Saturday, July 1, 2017
New Owner to Keep Open Campbell Kraft Plant
A Kraft plant that was going to close has been saved.
Go to http://www.pressconnects.com/story/news/local/new-york/2017/06/30/new-owner-keep-open-campbell-plant-save-150-jobs/103310382/ to check out the story.
Go to http://www.pressconnects.com/story/news/local/new-york/2017/06/30/new-owner-keep-open-campbell-plant-save-150-jobs/103310382/ to check out the story.
Thursday, June 1, 2017
June is Dairy Month
Happy National Dairy Month!
Please take time to thank all those wonderful New York dairy farmers. Without them, we'd have no milk, ice cream, butter, yogurt and cheese that we enjoy daily.
I don't know about you, but I couldn't live without ice cream!!
Friday, January 20, 2017
New York Invests in Western New York Cheese Enterprise
From Empire Farm & Dairy
By JIM KRENCIK
LINWOOD — New York is investing $2 million into WNY Cheese Enterprise, the latest development by a collaborative of eight Wyoming and Livingston County dairy farms, Gov. Andrew Cuomo announced Dec. 23.
The Empire State Development-backed funding comes from $1.3 million taken out of the half-billion Upstate Revitalization Initiative Capital Grant program, and $700,000 in Excelsior Jobs Program tax credits tied to the 30 new jobs expected from the business.
“Agribusiness is a crucial part of the Upstate New York economy and this new manufacturing facility and the innovative collaboration it will house, will be a big boost to area dairy farmers looking to grow their businesses and create jobs,” said ESD President and CEO Howard Zemsky in announcing the award.
The $49.7 million production facility is a partnership between Craig’s Station Creamery, Dairy Farmers of America and Arla Foods. It will be located near the nexus of Livingston, Wyoming and Genesee counties at Noblehurst Farms, where the Craig’s Station Creamery opened in 2014.
Craig’s Station Ventures partner Chris Noble said the new 30,000-square foot facility broke ground just south of the creamery facility in August, and will hopefully be making Cheddar cheese by the end of 2017.
Member farms, with the support of DFA — a national dairy cooperative; and Arla Foods — an international dairy cooperative; are making their first foray into finished products after teaming on raw milk and dairy components.
“The last few years have been prolific from our dairies, we geared up to meet the needs (of the yogurt industry),” said Noble, Vice President of Noblehurst Farms. “Some of those needs haven’t materialized, so we were left with an oversupply of milk and an interest in having a facility to drive more production.”
Why Cheddar?
It’s the most consumed cheese in America, Noble said. They expect to produce 15 million pounds of cheese annually from 16 million pounds of raw milk by member farms, which will then be processed in the DFA-operated facility and sold to the retail market by Arla Foods.
“We have a tremendous opportunity to not only positively impact the dairy farmers in this area, but also the local community,” said Brian Paris, the general manager of Craig’s Station Creamery.
Arla USA CEO Donald Stohrer, Jr. said his company, which has a 20 percent stake in the venture — DFA has a majority stake, with the farms holding the rest — sees the project aligning with customer needs.
“(The product will be a) great-tasting, clean label product from a trusted, sustainable and traceable source,” Stohrer said. “Today’s mom has a lot to worry about in her daily life. By providing her with the Cheddar cheese produced through our partnership with DFA, we give her one less thing to fret about, thus making her life just a little bit easier.”
A $560,000 Community Development Block Grant from the state was also awarded to support the project. Large scale projects are viable because of good partnerships like these, Livingston County Board of Supervisors Chairman Eric Gott said as part of a chorus of local officials praising the investment.
“We are thrilled to add WNY Cheese Enterprise to the growing lineup of food production businesses in Livingston County,” said Livingston County Industrial Development Agency Executive Director Bill Bacon. “The project builds on our strengths in agriculture through milk quality, workforce in food production and central proximity to major markets in the Northeast.”
For DFA and Craig’s Station, the creamery has been a success in a market that faces challenges, from a yogurt boom that busted at Mueller Quaker Dairy to Canadian protectionism measures and low commodity prices. WNY Cheese Enterprise is a big project, but it’s fueled by clear goals.
“The main drivers for this project are even stronger today than they were over two years ago when we opened the Creamery,” Noble said. “Consumers want to know who produces their food, and they want to know that it was produced in a sustainable way. We thought the timing was right to bring that same message into a high-quality Cheddar cheese.”
By JIM KRENCIK
LINWOOD — New York is investing $2 million into WNY Cheese Enterprise, the latest development by a collaborative of eight Wyoming and Livingston County dairy farms, Gov. Andrew Cuomo announced Dec. 23.
The Empire State Development-backed funding comes from $1.3 million taken out of the half-billion Upstate Revitalization Initiative Capital Grant program, and $700,000 in Excelsior Jobs Program tax credits tied to the 30 new jobs expected from the business.
“Agribusiness is a crucial part of the Upstate New York economy and this new manufacturing facility and the innovative collaboration it will house, will be a big boost to area dairy farmers looking to grow their businesses and create jobs,” said ESD President and CEO Howard Zemsky in announcing the award.
The $49.7 million production facility is a partnership between Craig’s Station Creamery, Dairy Farmers of America and Arla Foods. It will be located near the nexus of Livingston, Wyoming and Genesee counties at Noblehurst Farms, where the Craig’s Station Creamery opened in 2014.
Craig’s Station Ventures partner Chris Noble said the new 30,000-square foot facility broke ground just south of the creamery facility in August, and will hopefully be making Cheddar cheese by the end of 2017.
Member farms, with the support of DFA — a national dairy cooperative; and Arla Foods — an international dairy cooperative; are making their first foray into finished products after teaming on raw milk and dairy components.
“The last few years have been prolific from our dairies, we geared up to meet the needs (of the yogurt industry),” said Noble, Vice President of Noblehurst Farms. “Some of those needs haven’t materialized, so we were left with an oversupply of milk and an interest in having a facility to drive more production.”
Why Cheddar?
It’s the most consumed cheese in America, Noble said. They expect to produce 15 million pounds of cheese annually from 16 million pounds of raw milk by member farms, which will then be processed in the DFA-operated facility and sold to the retail market by Arla Foods.
“We have a tremendous opportunity to not only positively impact the dairy farmers in this area, but also the local community,” said Brian Paris, the general manager of Craig’s Station Creamery.
Arla USA CEO Donald Stohrer, Jr. said his company, which has a 20 percent stake in the venture — DFA has a majority stake, with the farms holding the rest — sees the project aligning with customer needs.
“(The product will be a) great-tasting, clean label product from a trusted, sustainable and traceable source,” Stohrer said. “Today’s mom has a lot to worry about in her daily life. By providing her with the Cheddar cheese produced through our partnership with DFA, we give her one less thing to fret about, thus making her life just a little bit easier.”
A $560,000 Community Development Block Grant from the state was also awarded to support the project. Large scale projects are viable because of good partnerships like these, Livingston County Board of Supervisors Chairman Eric Gott said as part of a chorus of local officials praising the investment.
“We are thrilled to add WNY Cheese Enterprise to the growing lineup of food production businesses in Livingston County,” said Livingston County Industrial Development Agency Executive Director Bill Bacon. “The project builds on our strengths in agriculture through milk quality, workforce in food production and central proximity to major markets in the Northeast.”
For DFA and Craig’s Station, the creamery has been a success in a market that faces challenges, from a yogurt boom that busted at Mueller Quaker Dairy to Canadian protectionism measures and low commodity prices. WNY Cheese Enterprise is a big project, but it’s fueled by clear goals.
“The main drivers for this project are even stronger today than they were over two years ago when we opened the Creamery,” Noble said. “Consumers want to know who produces their food, and they want to know that it was produced in a sustainable way. We thought the timing was right to bring that same message into a high-quality Cheddar cheese.”
Friday, March 11, 2016
Agri-Mark to Invest About $30M in Franklin County Cheese Facility
From Gov. Andrew Cuomo's office:
Dairy cooperative Agri-Mark will invest nearly $30 million to expand its cheese manufacturing facility in Franklin County and retain 106 jobs in the North Country.
The expansion will enable Agri-Mark to continue to thrive and support future generations of New York dairy farmers.
"Agri-Mark's investment to expand and modernize its Chateaugay facility is a win-win for the Upstate economic," said Howard Zemsky, Empire State Development president, chief executive officer and commissioner.
The expansion and restoration of Agri-Mark's Chateaugay facility involves rebuilding the current 110,641-square-foot manufacturing facility, reengineering the layout of the facility adn purchasing new machinery and other equipment.
Empire State Development will support the dairy co-op with up to $6 million, including $4 million in Economic Transformation Program money to retain 106 full-time jobs and modernize the Chateaugay operations.
Dairy cooperative Agri-Mark will invest nearly $30 million to expand its cheese manufacturing facility in Franklin County and retain 106 jobs in the North Country.
The expansion will enable Agri-Mark to continue to thrive and support future generations of New York dairy farmers.
"Agri-Mark's investment to expand and modernize its Chateaugay facility is a win-win for the Upstate economic," said Howard Zemsky, Empire State Development president, chief executive officer and commissioner.
The expansion and restoration of Agri-Mark's Chateaugay facility involves rebuilding the current 110,641-square-foot manufacturing facility, reengineering the layout of the facility adn purchasing new machinery and other equipment.
Empire State Development will support the dairy co-op with up to $6 million, including $4 million in Economic Transformation Program money to retain 106 full-time jobs and modernize the Chateaugay operations.
Tuesday, September 8, 2015
McCadam, Great Lakes Honored at State Fair Dairy Competition
From the New York State Fair:
When
it comes to cheese, McCadam Cheese Co.'s aged cheddar stands alone.
It not only won its category in the Great New York State Fair's
annual Dairy Products Competition, it also earned the Grand Champion
award.
McCadam, which was founded in Heuvelton, St. Lawrence County and now is manufactured in Chateaugay, Franklin County, took first and second place in the aged cheddar category, and it also
earned first place honors in two other cheddar categories:
current cheddar and super-aged cheddar. Great Lakes Cheese Co. of Adams was
the runner-up in the current and super-aged categories.
"The
high marks across the board for these products reflect not only the
great diversity of dairy products available in New York state,
but also the incredibly high quality of these products. These are all
products that belong in every New Yorker's kitchen," said Acting State Fair Director Troy Waffner.
Among the highlights of the competitions:
- Garelick Farms of Rensselaer earned a perfect score of 100 in the fluid milk category. Stewarts Processing and Upstate Niagara Cooperative tied for second with 96.3 points.
- Upstate Niagara Cooperative's sour cream earned the only other perfect score of the competition, with the product from HP Hood's Arkport plant finishing a single point behind.
- HP Hood swept the gold and silver medals in all three cottage cheese competitions, for full fat, low fat and nonfat cottage cheeses along with two of the three third place "award of excellence" designations.
Winners of the New York State Fair Dairy Products Competition were announced on Dairy Day at the Great New York State Fair.
Tuesday, April 21, 2015
Saturday, March 28, 2015
New York Companies Win at Largest Cheese Contest in the US
Great Lakes Cheese in Adams won a first place at the 2015 United States Championship Cheese Contest held March 17 through 19 in Milwaukee.
Great Lakes won the gold medal for sharp cheddar with a score of 99.5. Great Lakes also placed third gaining a bronze medal in the cheddar (two years or older) category with a score of 98.75 and placed fifth in the cheddar (one to two years old) category with a score of 98.
Also winning a gold medal was Upstate Niagara Cooperative out of West Seneca for its high protein cow's milk flavored yogurt. It scored 99.5 on its blueberry Greek yogurt.
Upstate Niagara also placed fifth in lowfat cow's milk plain yogurt with a score of 98.05, third for its lowfat blended cow's milk flavored for its orange cream with a score of 98.4 and fourth place (score 97.85) with its lowfat blended cow's milk flavored yogurt for its sugar cookie.
The largest cheese, butter and yogurt competition in the United States set a new record with 1,885 entries from 28 states. The 2015 United States Championship Cheese Contest has been hosted by the Wisconsin Cheese Makers Association for 34 years.
Great Lakes won the gold medal for sharp cheddar with a score of 99.5. Great Lakes also placed third gaining a bronze medal in the cheddar (two years or older) category with a score of 98.75 and placed fifth in the cheddar (one to two years old) category with a score of 98.
Also winning a gold medal was Upstate Niagara Cooperative out of West Seneca for its high protein cow's milk flavored yogurt. It scored 99.5 on its blueberry Greek yogurt.
Upstate Niagara also placed fifth in lowfat cow's milk plain yogurt with a score of 98.05, third for its lowfat blended cow's milk flavored for its orange cream with a score of 98.4 and fourth place (score 97.85) with its lowfat blended cow's milk flavored yogurt for its sugar cookie.
The largest cheese, butter and yogurt competition in the United States set a new record with 1,885 entries from 28 states. The 2015 United States Championship Cheese Contest has been hosted by the Wisconsin Cheese Makers Association for 34 years.
A total of 32 experts in dairy product testing from 18 states worked two days to judge the entries for best cheeses, butter and yogurt. Working in teams of two, they had to sniff, taste and examine each entry before scoring the entries and awarding gold, silver and bronze medals in each category.
The following New York companies won medals:
The participating U.S. states include cheese, butter and yogurt from New York, Arizona, California, Colorado, Connecticut, Georgia, Iowa, Idaho, Illinois, Indiana, Massachusetts, Michigan, Minnesota, Missouri, Nebraska, New Jersey, New Mexico, Ohio, Oregon, Pennsylvania, South Dakota, South Carolina, Tennessee, Texas, Utah, Vermont, Washington and Wisconsin.
The overall best of show was a Swiss wheel from Team Guggisberg, Sugarcreek Guggisberg Cheese, Millersburg, Ohio, with a score of 98.496.
Other New York winners were:
Provolone: Sorrento, Buffalo, mild provolone, 99.2, third place; Empire Cheese, Cuba, NY, mild provolone, 99.15, fourth place
Aged Provolone -- Empire Cheese, Cuba, 98.5, fourth place
Smoked Provolone -- Sorrento, Buffalo, smoked mild, 98.85, second place; Empire Cheese, Cuba, 98.6, fifth place
String Cheese -- Kraft Foods/Pollio Italian Cheese, Campbell, 99.35. third place
Ricotta -- Sorrento, Buffalo, whole milk based ricotta, 99.2, second place; Sorrento, Buffalo, whole milk deli whey based ricotta, 99, fourth place; and tied for fifth place, Losurdo, Heuvelton, and Sorrento, Buffalo, 98.95.
Unsalted Butter -- OATKA, Batavia, 98.6, fourth place
Mozzarella -- Sorrento, Buffalo, second place, 98.05, whole milk high moisture; Sorrento, Buffalo, third place, 97.7, whole milk low moisture
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