U.S.A. Moreover, the sales force of Kaukauna Cheese and Bel Cheese USA were to be integrated, resulting in staff reductions. Bel/Kaukauna received a major break in 2003 when "The South Beach Diet" book, which became a runaway bestseller, included a wedge of Laughing Cow light cheese and a pear as an afternoon snack in a sample meal plan. . Cheesemakers say the key to growing the cold pack segment is to change consumer perceptions. Cheese Market News • Editorial Office: 5315 Wall Street, Suite 100 • Madison, WI 53718 • 608/288-9090, From Cow to Curd: A Look Across the Nation. Hook says she has noticed a similar level of dedication from U.S. consumers.

In 1934, Armin Herke began using surplus cheese to produce his own variety of cold pack cheese and formed the Calumet Cheese Co., Hilbert, Wis., which later became known as WisPride (now a part of Bel/Kaukauna’s product portfolio). The company’s most popular flavors are Sharp Cheddar, Port Wine, Smoked and Swiss Almond. décembre 22 2015, 4:24 am. “It brings some excitement to the product. ." While the changes resulted in the loss of jobs in Kentucky and New Jersey, it also meant that Little Chute would be adding about 40 production jobs, several managers, and another half-dozen clerical employees. Holiday sales of Bel/Kaukauna cold pack cups, for example, account for 40 to 50 percent of the product’s total sales. Sharma-Jensen, Geeta, "Cheesemaker Consolidating," Milwaukee Journal Sentinel, February 4, 1997, p. 8. “We’ve learned that versatility is the key for this product.”. Although cold pack most frequently is sold as a cheese spread, the Wisconsin Milk Marketing Board (WMMB) reports that it also has been used as an ingredient in recent product introductions. In 1986 a Kaukauna management team, led by Robert Gilbert and private investors, formed Kaukauna Cheese Corp. to buy the business. The "light" cheese category was extremely competitive, and for several years Kaukauna Cheese's entry had experienced flat sales. Over the years the elder Fassbender bought more land to grow a dairy operation and in 1887 built a cheese factory, with the milk coming from his own cows as well as neighboring farms. Using his extensive background in cheese making, Fassbender looked for a way to make use of excess cheese while satisfying the request of his beer customers. According to the Wisconsin Center for Dairy Research, Fassbender became a pioneer in spreadable cheese through his beer depot business. 231 West Michigan St.

Fax: (847) 419-4110 In 2001, this share grew to 99.3 percent and since 2002, Wisconsin has accounted for all cold pack cheese produced in the United States. MADISON, Wis. — Cold pack cheese is an entertaining favorite — especially during the holidays. (510) 271-7000 “The Western markets are just picking up,” adds Steve Lindemann. From 2001 to 2002, U.S. production grew 17.3 percent; from 2002 to 2003 it was up 26.6 percent; and from 2003 to 2004 cold pack production grew by an impressive 55.8 percent. Nearly all of its consumer products were losing market share and only one, Kretschmer Wheat Germ, was a market leader. "I'm not going to live forever," Gilbert told the Milwaukee Journal Sentinel. I don’t even know if it’s the cheddar or the port but something gives it a nice tangy taste. Kaukauna Cheese was sold to Minneapolis-based International Multifoods Corporation in 1971.

By 1979 the company was making 17 flavors of cold pack cheese. U.S.A. Thus, in 1933, Fassbender created the Kaukauna Klub brand of cold packed cheese, marketed in a gray stone crock container about four inches in diameter, using the slogan, "It spreads like butter." Cold pack cheese as it is produced and marketed today is considered a Wisconsin original. The move was not made to settle the pending lawsuit with the state of Wisconsin, but was just an ancillary benefit. Telephone: (847) 419-4100 Hook says in addition to a simple appetizer, cold pack can be paired with wine, beer, fruit or vegetables and it makes a great topping on bagels or baked potatoes. Paul McKinlay, executive vice president, Ivanhoe Cheese Inc., Ontario, Canada, says his company only produces balls and logs for the holidays. He notes that in the United States, where there are nearly 300 million consumers, there is a good chance a company’s product will appeal to someone. Dummer says Bel/Kaukauna’s most recent flavor addition is a Parmesan Ranch. In the 1950s Thiel Cheese, Hilbert, Wis., entered the business, and in 1964, Phil Lindemann formed Pine River Pre-Pack. Featured Most Recent Highest Grade Lowest Grade Most Helpful With Photo Test Verified. About a year earlier Wispride's plant was closed, costing about 120 people their jobs, as Wispride production was moved to Leitchfield, Kentucky.

In 1862 he was married and a year later bought farmland in Outagamie county, where he and his wife raised nine children, including Hubert, the sixth in line, born in 1875.

1500 East North StreetLittle Chute, Wisconsin 54140U.S.A.Telephone: (920) 788-3524Fax: (920) 788-9725Web site: http://www.kaukaunacheese.com, Wholly Owned Subsidiary of Fromageries BelFounded: 1918 as South Kaukauna DairyEmployees: 350Sales: $101.9 million (2004)NAIC: 311513 Cheese Manufacturing. However, the company’s most popular flavor is Sharp Cheddar followed by Horseradish, Port Wine and Swiss Almond. Please read on to learn about this month’s featured cheese: cold pack.

McKinlay says Ivanhoe is one of only a handful of companies that markets cold pack in Canada. “We see an opportunity to expand beyond our consumer base,” Dummer says. First, the production of Wispride products was transferred to the Little Chute plant.