Cheese from Italy PDO
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Founder - John R. Fugazzie | email john@helping-Brands.com | Linkedin Priofile
DiBruno Bros are doing some great AI cheese fantasy pictures
check out their Instagram for more https://www.instagram.com/dibrunobros/
CHEESE CONNOISSEUR magazine is the authority on all things cheese. We provide our readers — sophisticated, well-educated foodies and industry professionals — with information about specialty cheeses, celebrity cheesemakers, chefs, wines, travel opportunities and complementary foods and beverages.
Published by the award-winning publishers of PRODUCE BUSINESS and DELI BUSINESS magazines, CHEESE CONNOISSEUR has been turning heads since its inception in the winter of 2008.
Published by the award-winning publishers of PRODUCE BUSINESS and DELI BUSINESS magazines, CHEESE CONNOISSEUR has been turning heads since its inception in the winter of 2008.
Articles
Digital Cheese Connoisseur issue 16 winter 23-24
Gayle Martin curates the best of local and gourmet at Plum Plums Cheese.
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The trends in the cheese industry post-pandemic are geared towards enhancing nutrition, taste, fortification, sustainability, and gut health. Specifically, there is a growing demand for low-fat, high-protein, mineral, and fiber-enriched, additive-free, and sustainably produced cheese.
DELI BUSINESS covers the market segments found within the retail deli department, including the deli, prepared foods, foodservice and specialty cheese markets.The magazine is edited for the buying end of the trade: retailers (supermarkets, specialized retail chains, club stores, mass merchandisers and restaurants), distributors, wholesalers, exporters and importers.
Editorial is geared toward the marketing, merchandising, management and procurement interests of the field. 
While we don't have a best overall, the Verve Culture Italian Olivewood Charcuterie Board will ensure a unique, quality board that's sure to show off your charcuterie display in style. We also love the portable Uncommon Goods Compact Swivel Cheese Board for its compact, swivel design and included cheese knife set. For those interested in sustainability bamboo has become more popular
Why Charcuterie Boards Are Expected to Grow 25 Percent Who loves boards more: customers, or operators?
Datassential reported in 2022 that charcuterie boards were expected to grow 25 percent on U.S. menus across the next four years. The trend makes sense—if diners are craving experiences with every meal, then charcuterie boards are the ultimate shareable menu item.
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If you’re interested in giving back to the cheese community, here are some of our favorite industry non-profits that pay it forward!
- @cheeseculturecoalition - @annesaxelbylegacfund - @thecheeseletes Back in the Vat grant - @dzte2022 Daphne Zepos Teaching Endowment - @cheeseeducationfoundation Here are some other cheese influencers on social media:
Business Insider
Top 20 Cheese Influencers in 2023 Feedspot https://influencers.feedspot.com › cheese_instagram_i... Cheese Influencers · 1. Tenaya Darlington · 2. Erika · 3. Kirstin Jackson · 4. Daniela Marfisa · 5. Janet Fletcher · 6. Marissa Mullen · 7. Emily · 8. Jill Erber. 12 Influential Cheese Accounts to Follow on Instagram The Cheese Professor https://www.cheeseprofessor.com › blog › 12-influenti... Influential Cheese Accounts to Follow on Instagram · Madame Fromage @mmefromage · Cheese Insider @cheeseinsider · Janet Fletcher Follow These Social Media Accounts & Get to Know ... The Cheese Professor https://www.cheeseprofessor.com › cheese-social-media Editor's note: It's been a while since we rounded up some of the most influential cheese accounts on Instagram. The 17 Best Charcuterie Board Accounts On Instagram Mashed https://www.mashed.com › the-best-charcuterie-board-... The 17 Best Charcuterie Board Accounts On Instagram · Fig & Honey · That Cheese Plate · Miami Larder · Lover Boards · Cheese by Numbers · Cheese Board ... That Cheese Plate · Cheese By Numbers · Cheese Board & Chill Halfbakedharvest - Tieghan Gerard https://www.instagram.com › halfbakedharvest Tieghan Gerard (@halfbakedharvest) Top 30 Foodie Influencers With Mouthwatering Content IZEA https://izea.com › Blog Check out these top foodie influencers sharing the best food — from clean, healthy eating to over-the-top indulgences. Samantha Lee · Molly Tavoletti · Josh Beckerman Cheese Board Inspirat 
Authentic Italian
Nostalgic Brands
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Food Trade Shows
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Exhibitors of CheeseCheese (487)
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- Associations and organisations (280)
- Associations (128)
- Organisations (89)
- Ministeries, government agencies (83)
- Joint advertising campaigns (19)
- Training, consulting (26)
- Trade press (20)Specialist literature/Trade publications, trade and technical publishers (20)
National Cheese Exchange
The National Cheese Exchange (NCE) was a private non-profit corporation that operated in Green Bay, Wisconsin. Every Friday morning for one-half hour, members of the NCE met to buy or sell cheddar cheese in 40-pound (18 kg) blocks and 500-pound (230 kg) barrels on the exchange. The closing prices were published and widely circulated throughout the dairy industry, and were used as the basis for buying and selling cheese throughout the food distribution system. Up until April 1997 the USDA used changes in the NCE price as a principal component in determining the basic formula price for all milk sold under federal milk marketing orders. Activity on the NCE was regulated by the Wisconsin Department of Agriculture and the Wisconsin Attorney General.
Per capita consumption of cheese in the US from 2000-2021 (in pounds)
Cheese from around the world
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Food Sustainability
Dairy Processing Sustainability www.dairyprocessing.com/topics/407-sustainability
Food Health and Nutrition
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Wellness Education Programs Give Grocers a Competitive Edge Programs can be an important resource for retailers eager to teach consumers about healthier lifestyles |
Food and the community
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USDEC highlights how dairy exports set records in 2021
ARLINGTON, VA. – Several factors led to US dairy exports reaching an all-time high of $7.66 billion in 2021. The US Dairy Export Council highlighted some of the numbers that drove the record-setting year.
ARLINGTON, VA. – Several factors led to US dairy exports reaching an all-time high of $7.66 billion in 2021. The US Dairy Export Council highlighted some of the numbers that drove the record-setting year.
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Top Cheese Retailers6 Grocery Chains With the Best Cheese Department
Cheese shopping is serious business. By Ariel Klein The key to being the perfect host is to have some light bites, snacks, and refreshments ready before your guests arrive. A charcuterie board is a popular choice since it’s ideal for grazing and you can get creative by customizing it with an assortment of cheeses, crackers, nuts, fruits, and spreads. These days, people take enormous pride in building beautiful snack boards, and the star of the platter is almost always the same: cheese. If you’re looking for gourmet, aged, or imported cheeses, there are countless grocery stores with superior selections, some of which even have designated cheese mongers. Whether you’re splurging on Manchego with black truffles, or craving a decadent port salut, Whole Foods or Kroger may be your best bet. Need some delicious but reasonably priced cheeses? Trader Joe's and Aldi might be your new go-to. Whatever your cheese needs might be, these six grocery chains have some of the most impressive cheese departments around. 10 Best Grocery Store Cheeses to Buy For Your Next Charcuterie Board Trader Joe’s TJ's has every type of cheese you could need—from sliced, shredded, blocks, and spreadable varieties—you can certainly find whatever you’re looking for. And if you haven’t tried TJ’s famous Unexpected Cheddar, grab your tote bag and pick some up immediately; just know that you'll most definitely be back for more. Whole FoodsAnadolu Agency / Getty Images Contributor.It’s nearly impossible to walk by the cheese counter at Whole Foods, especially since there’s a designated cheese monger to help with your selections. Whole Foods prides itself on providing an elevated experience where customers can sample cheese, request cuts of any size, and even order a cheese platter for events both big and small. Don't skip out on the Roth Buttermilk Blue, which is creamy and tangy, yet still mellow enough to eat on its own. Kroger Back in 2017, Kroger decided to expand its cheese program by acquiring the New York City staple, Murray’s Cheese. That means you don’t have to visit Greenwich Village to get some of the highest quality cheese around. Customers can shop from the "monger’s selection" section, or peruse the extensive array of cheeses, like flavorful Cheddars, mild Manchego, and aged Parmesan, among other types. Stew Leonard’s Founded in 1969, Stew Leonard’s went from being a quaint dairy shop to the “World’s Largest Dairy Store”. Unlike any other market, Stew Leonard’s has their own brand of cheeses, and even has specialty offerings like artisanal burrata and freshly made ricotta. Wegmans While you can certainly find a bottle of Easy-Cheese at Wegmans, we urge you to indulge in the retailer's assortment of cave-ripened and gourmet cheeses. If you’re someone who likes to experiment with trying new cheeses, you won’t be disappointed with Wegmans' impressive selection. If you're a fan of soft cheeses, try the award-winning Professor’s Brie, which boasts a buttery taste with a mushroomy rind. Aldi Some cheese varieties can set you back a pretty penny, but Aldi has everything you need for the perfect charcuterie board without breaking the bank. Brands like Emporium Selection and Happy Dairy are of the highest quality, but remain affordably priced. |
Click to cheese
Click to cheese
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9-16-23 Wegmans Montvale NJ
Deccicos New City NY
New Lunds & Byerlys Outside Minneapolis upscale retailer’s newly built store in Apple Valley cheese department
7 of the Best Places that Specialize in Cheese in New York City
MURRAY’S CHEESE
Speaking of Bleecker Street, that is as good a place as any to start, because that’s where a NYC cheese pilgrimage must begin. Murray’s isn’t the oldest retail cheese operation in New York, but it is the largest. Whether that necessarily makes it the most important, the pilgrimage to Murray’s is necessary, and given the time and day, you may run into one of the local West Village food tour operations which includes the store among its many worthy stops. Murray’s Cheese has been at it since 1962 and remains one of the largest cheese retailers in the country, offering hundreds of selections at its flagship location. (Murray’s also has a sizable outpost in Grand Central Station, and you can also find Murray’s cheeses in Kroger stores throughout the country.)
In addition to its deep cheese selection, Murray’s also offers an impressive collection of charcuterie and cheese-adjacent condiments—get yourself a Pralus Chocolatier’s Pistachio Infernal Bar to pair with some Herve Mons 1924 Bleu and and thank me later— as well as numerous weekly classes in its upstairs education annex. (Where you may find yours truly as an educator for cheese and beverage pairing classes.)
So long as you’re on Bleecker Street, and (presumably) a cheese/dairy lover, you might have a bite at next-door Murray’s Mac & Cheese, grab an old-school New York pizza slice at John’s, or grab a cone at (what else?) Cones.
BEDFORD CHEESE SHOP
I have it on good (nameless) authority that some Murray’s mongers like to spend their own money at Bedford Cheese Shop, for a solid selection that rotates more frequently, and also goes a little deeper in the stinkers category. (A recent visit revealed adventurous stinkers such as Tulip Tree Creamery Foxglove, Cabricharme, and Torta del Casar.) Bedford Cheese Shop’s story begins in Brooklyn’s Williamsburg neighborhood, where many cool NY stories begin. Founded in 2003 by Jason Scherr and Jason Jeffries to bring artisanal cheese to what was then an up-and-coming neighborhood (no doubt made cool by the introduction of cheese), Bedford Cheese Shop expanded in 2018 to Gramercy Park, which is now their sole location, operated by additional co-owners Christina Earle and Samantha Fantauzzi, along with GM Katelind Kuhn. (Notably, BCS also profiles all of their cheesemongers on their website, which is a nice, personal touch.)
In addition to the requisite cheese accoutrements for purchase, Bedford also has a small cafe operation where one might sit with a cheese board or sandwich from their cheese-forward chalkboard menu.
SAXELBY CHEESEMONGERS
If you’re someone who hears the words “American Cheese” and immediately thinks “Pleasant Ridge Reserve” rather than “Kraft Singles”, then Saxelby Cheesemongers in Chelsea Market—a worthy food tourism destination unto itself—is the place for you. The late Anne Saxelby began Saxelby’s as a cupboard-sized stall in the Lower East Side’s Essex Market in 2006, as the first all-American artisanal cheese shop in the United States. (Parmigiano Reggiano remains the only import available, for its inability to be replicated by any other cheesemaking country on earth.) Saxelby’s lives on after Anne’s untimely death in 2021, continually dedicated to championing America’s great cheesemakers, and Saxelby’s is an ideal place to sample a variety of American cheese creations from long standing cheesemakers such as Jasper Hill, as well as newer and smaller operations.
Occupying a neat corner in the downstairs annex of Chelsea Market, a visit to Saxelby neighbors Buon’Italia for some harder-to-get Italian selections or Dickson’s Farmstand Meats for locally made charcuterie makes the trip all the more worthy.
FRENCH CHEESE BOARD
The French Cheese Board is dedicated to all things France: not only its celebrated cheeses, such as Époisses, Mimolette, and Saint Nectaire, but decadent butters and elegant mustards as well. (When shipping delays made French cheeses all but unavailable to typical retailers in New York, FCB still had the goods.) Located in a brand-new space on Spring Street in Soho, the FCB is an oasis in a posh neighborhood of otherwise non-cheese related shopping, with its spacious, industrial vibe.
The FCB is also the only place where one may have a truly immersive cheese experience, (since a cheese spa doesn’t yet exist,) with its gallery of recently commissioned NFTs and virtual reality lab. (This is real, and this is worth it.)
CASA DELLA MOZZARELLA
If you are in New York City and consider yourself a cheese lover, if you don’t at least try to visit a place called the “house of mozzarella,” then did your visit even count? The Bronx’s Arthur Avenue is the real Little Italy of NYC, lined with purveyors of traditional Italian goods of every imaginable category. Go to Casa Della Mozzarella for the minutes old-mozzarella made by father and son team Orazio and Carlo Carciotto, stay for the rest of the Italian cheese selection, or the epic sandwiches that employ said mozzarella, (not to mention the burrata,) toward one of its most magnificent purposes other than pizza.
If a trip up to the Bronx isn’t in your cards, Italian wonderland Eataly also has a worthy cheese counter, or try Hudson Yard’s Mercato Little Spain for the same effect, Spanish-style.
CASELLULA
New York is fortunate, because of its excellent cheese retail culture, to have a plethora of restaurants where one might find a laudable cheese plate on the menu. If I had to pick just one, though (which I don’t, but again, I’d like to submit this list before I retire), it would be Hell’s Kitchen’s legendary cheese and wine cafe, Casellula. (Note intentional order of words.) Opened in 2007 with a cheese program then curated by cheese goddess and author Tia Keenan, the particular thrill of Casellula is in its brilliant cheese boards whose already interesting cheese selections all come with their own individual, highly original adornment: creamed spinach, cashew brittle, deviled quail eggs, and pickled string beans have all made appearances.
So long as you’re in Hell’s Kitchen, a trip to Balkan cheese dream Kashkaval Garden for fondue is also in order, and then you can just hop the N train to Astoria to visit some of my other favorite cheese plate places, twin bars Astoria Bier & Cheese and Bier & Cheese Collective.
CHAMA MAMA
Of course I wasn’t going to leave you hanging on the Georgian cheese bread thing. While pizza and mac and cheese are dishes you’re going to run into all over the place in NYC whether you’re seeking them out or not, khachapuri requires a little extra effort. (Your effort will be handsomely rewarded, however, with one of the most decadent pools of salty cheese ever to be encased in a bread boat.) If you can’t make it down to southern Brooklyn to immerse yourself in the Georgian enclave around Sheepshead Bay or Bensonhurst, Manhattan boasts no fewer than 9 restaurants that offer khachapuri. My vote goes to Chama Mama: a well-located and worthy tavern on 14th Street with a spacious back patio perfect for noshing on cheese bread while enjoying a sip or two from their deep selection of amber, Georgian wines.
PAMELA VACHON -NOVEMBER 4, 2022
Speaking of Bleecker Street, that is as good a place as any to start, because that’s where a NYC cheese pilgrimage must begin. Murray’s isn’t the oldest retail cheese operation in New York, but it is the largest. Whether that necessarily makes it the most important, the pilgrimage to Murray’s is necessary, and given the time and day, you may run into one of the local West Village food tour operations which includes the store among its many worthy stops. Murray’s Cheese has been at it since 1962 and remains one of the largest cheese retailers in the country, offering hundreds of selections at its flagship location. (Murray’s also has a sizable outpost in Grand Central Station, and you can also find Murray’s cheeses in Kroger stores throughout the country.)
In addition to its deep cheese selection, Murray’s also offers an impressive collection of charcuterie and cheese-adjacent condiments—get yourself a Pralus Chocolatier’s Pistachio Infernal Bar to pair with some Herve Mons 1924 Bleu and and thank me later— as well as numerous weekly classes in its upstairs education annex. (Where you may find yours truly as an educator for cheese and beverage pairing classes.)
So long as you’re on Bleecker Street, and (presumably) a cheese/dairy lover, you might have a bite at next-door Murray’s Mac & Cheese, grab an old-school New York pizza slice at John’s, or grab a cone at (what else?) Cones.
BEDFORD CHEESE SHOP
I have it on good (nameless) authority that some Murray’s mongers like to spend their own money at Bedford Cheese Shop, for a solid selection that rotates more frequently, and also goes a little deeper in the stinkers category. (A recent visit revealed adventurous stinkers such as Tulip Tree Creamery Foxglove, Cabricharme, and Torta del Casar.) Bedford Cheese Shop’s story begins in Brooklyn’s Williamsburg neighborhood, where many cool NY stories begin. Founded in 2003 by Jason Scherr and Jason Jeffries to bring artisanal cheese to what was then an up-and-coming neighborhood (no doubt made cool by the introduction of cheese), Bedford Cheese Shop expanded in 2018 to Gramercy Park, which is now their sole location, operated by additional co-owners Christina Earle and Samantha Fantauzzi, along with GM Katelind Kuhn. (Notably, BCS also profiles all of their cheesemongers on their website, which is a nice, personal touch.)
In addition to the requisite cheese accoutrements for purchase, Bedford also has a small cafe operation where one might sit with a cheese board or sandwich from their cheese-forward chalkboard menu.
SAXELBY CHEESEMONGERS
If you’re someone who hears the words “American Cheese” and immediately thinks “Pleasant Ridge Reserve” rather than “Kraft Singles”, then Saxelby Cheesemongers in Chelsea Market—a worthy food tourism destination unto itself—is the place for you. The late Anne Saxelby began Saxelby’s as a cupboard-sized stall in the Lower East Side’s Essex Market in 2006, as the first all-American artisanal cheese shop in the United States. (Parmigiano Reggiano remains the only import available, for its inability to be replicated by any other cheesemaking country on earth.) Saxelby’s lives on after Anne’s untimely death in 2021, continually dedicated to championing America’s great cheesemakers, and Saxelby’s is an ideal place to sample a variety of American cheese creations from long standing cheesemakers such as Jasper Hill, as well as newer and smaller operations.
Occupying a neat corner in the downstairs annex of Chelsea Market, a visit to Saxelby neighbors Buon’Italia for some harder-to-get Italian selections or Dickson’s Farmstand Meats for locally made charcuterie makes the trip all the more worthy.
FRENCH CHEESE BOARD
The French Cheese Board is dedicated to all things France: not only its celebrated cheeses, such as Époisses, Mimolette, and Saint Nectaire, but decadent butters and elegant mustards as well. (When shipping delays made French cheeses all but unavailable to typical retailers in New York, FCB still had the goods.) Located in a brand-new space on Spring Street in Soho, the FCB is an oasis in a posh neighborhood of otherwise non-cheese related shopping, with its spacious, industrial vibe.
The FCB is also the only place where one may have a truly immersive cheese experience, (since a cheese spa doesn’t yet exist,) with its gallery of recently commissioned NFTs and virtual reality lab. (This is real, and this is worth it.)
CASA DELLA MOZZARELLA
If you are in New York City and consider yourself a cheese lover, if you don’t at least try to visit a place called the “house of mozzarella,” then did your visit even count? The Bronx’s Arthur Avenue is the real Little Italy of NYC, lined with purveyors of traditional Italian goods of every imaginable category. Go to Casa Della Mozzarella for the minutes old-mozzarella made by father and son team Orazio and Carlo Carciotto, stay for the rest of the Italian cheese selection, or the epic sandwiches that employ said mozzarella, (not to mention the burrata,) toward one of its most magnificent purposes other than pizza.
If a trip up to the Bronx isn’t in your cards, Italian wonderland Eataly also has a worthy cheese counter, or try Hudson Yard’s Mercato Little Spain for the same effect, Spanish-style.
CASELLULA
New York is fortunate, because of its excellent cheese retail culture, to have a plethora of restaurants where one might find a laudable cheese plate on the menu. If I had to pick just one, though (which I don’t, but again, I’d like to submit this list before I retire), it would be Hell’s Kitchen’s legendary cheese and wine cafe, Casellula. (Note intentional order of words.) Opened in 2007 with a cheese program then curated by cheese goddess and author Tia Keenan, the particular thrill of Casellula is in its brilliant cheese boards whose already interesting cheese selections all come with their own individual, highly original adornment: creamed spinach, cashew brittle, deviled quail eggs, and pickled string beans have all made appearances.
So long as you’re in Hell’s Kitchen, a trip to Balkan cheese dream Kashkaval Garden for fondue is also in order, and then you can just hop the N train to Astoria to visit some of my other favorite cheese plate places, twin bars Astoria Bier & Cheese and Bier & Cheese Collective.
CHAMA MAMA
Of course I wasn’t going to leave you hanging on the Georgian cheese bread thing. While pizza and mac and cheese are dishes you’re going to run into all over the place in NYC whether you’re seeking them out or not, khachapuri requires a little extra effort. (Your effort will be handsomely rewarded, however, with one of the most decadent pools of salty cheese ever to be encased in a bread boat.) If you can’t make it down to southern Brooklyn to immerse yourself in the Georgian enclave around Sheepshead Bay or Bensonhurst, Manhattan boasts no fewer than 9 restaurants that offer khachapuri. My vote goes to Chama Mama: a well-located and worthy tavern on 14th Street with a spacious back patio perfect for noshing on cheese bread while enjoying a sip or two from their deep selection of amber, Georgian wines.
PAMELA VACHON -NOVEMBER 4, 2022
The History of Cheese
The production of cheese predates recorded history, beginning well over 7,000 years ago. Humans likely developed cheese and other dairy foods by accident, as a result of storing and transporting milk in bladders made of ruminants' stomachs, as their inherent supply of rennet would encourage curdling. There is no conclusive evidence indicating where cheese-making originated, possibly Europe, or Central Asia, the Middle East, or the Sahara.
Earliest originsIt is unknown when cheese was first made. The earliest direct evidence for cheesemaking is now being found in excavated clay sieves (holed pottery) over seven thousand years old, for example in Kujawy, Poland, and the Dalmatian coast in Croatia, the latter with dried remains which chemical analysis suggests was cheese. Shards of holed pottery were also found in Urnfield pile-dwellings on Lake Neuchatel in Switzerland and are hypothesized to be cheese-strainers; they date back to roughly 8,000 years ago.
For preservation purposes, cheese-making may have begun by the pressing and salting of curdled milk. Animal skins and inflated internal organs already provided storage vessels for a range of foodstuffs. Curdling milk in an animal's stomach made solid and better-textured curds, which could easily have led to the conscious addition of rennet.
Hard salted cheese is likely to have accompanied dairying from the outset. It is the only form in which milk can be kept in a hot climate. Dairying existed around 4,000 BC in the grasslands of the Sahara. Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors.
The earliest written evidence of cheese (GA.UAR) is the Sumerian cuneiform texts of Third Dynasty of Ur, dated at the early second millennium BC. The earliest cheeses were sour and salty and similar in texture to rustic cottage cheese or present-day feta. In Late Bronze Age Minoan-Mycenaean Crete, Linear B tablets recorded the inventorying of cheese, (Mycenaean Greek in Linear B: 𐀶𐀫, tu-ro; later Greek: τυρός) flocks and shepherds.
An Arab legend attributes the discovery of cheese to an Arab trader who used this method of storing milk. However, cheese was already well known among the Sumerians.
For preservation purposes, cheese-making may have begun by the pressing and salting of curdled milk. Animal skins and inflated internal organs already provided storage vessels for a range of foodstuffs. Curdling milk in an animal's stomach made solid and better-textured curds, which could easily have led to the conscious addition of rennet.
Hard salted cheese is likely to have accompanied dairying from the outset. It is the only form in which milk can be kept in a hot climate. Dairying existed around 4,000 BC in the grasslands of the Sahara. Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors.
The earliest written evidence of cheese (GA.UAR) is the Sumerian cuneiform texts of Third Dynasty of Ur, dated at the early second millennium BC. The earliest cheeses were sour and salty and similar in texture to rustic cottage cheese or present-day feta. In Late Bronze Age Minoan-Mycenaean Crete, Linear B tablets recorded the inventorying of cheese, (Mycenaean Greek in Linear B: 𐀶𐀫, tu-ro; later Greek: τυρός) flocks and shepherds.
An Arab legend attributes the discovery of cheese to an Arab trader who used this method of storing milk. However, cheese was already well known among the Sumerians.
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Wal-mart Stores, Inc. Founded: 1945
About Walmart What started small, with a single discount store and the simple idea of selling more for less, has grown over the last 50 years into the largest retailer in the world. Each week, approximately 220 million customers and members visit approximately 10,500 stores and clubs under 48 banners in 24 countries and eCommerce websites. With fiscal year 2021 revenue of $559 billion, Walmart employs over 2.3 million associates worldwide. Walmart continues to be a leader in sustainability, corporate philanthropy and employment opportunity. It’s all part of our unwavering commitment to creating opportunities and bringing value to customers and communities around the world. |
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Tesco PLC
Founded: 1919 Country of Origin: England Revenue: 64.76 billion GBP (2020) As a leading retailer, with over 400,000 colleagues, we serve millions of customers every week, in our stores and online. About Tesco PLC |
Costco Wholesale Corporation
Founded: 1976 Country of Origin: United States 2020, Costco generated 122.14 billion U.S. dollars in revenue from their operations in the United States. |
Carrefour S.A.Founded: 1958
Country of Origin: France Revenue: Carrefour serves a huge number of consumers in countries like Argentina, Brazil, China, United Arab Emirates, Dominican Republic, Qatar and Saudi Arabia etc. It’s main market in Europe and it also serves some parts of North Africa and Asia. It has the largest chain of Hypermarkets – 1,452. It is situated in more than ten thousand locations worldwide. |
Kroger Co.Founded: 1883
Country of Origin: United States About Wikipedia Kroger Comp Sales Up 4% in Q4 2021, Margin Rate StableGrocer reports record performance in fiscal 2021
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Lidl Stiftung & Co. KG
Founded: 1930 Country of Origin: Germany Revenue: Lidl is another German giant in the retailing industry and a chief competitor of Aldi. Its a discount supermarket chain that operates globally and hails from Neckarsulm, Germany. Its presence is in over 20 countries and it has opened stores in excess of 9800. |
Metro AG Founded: 1964 Country of Origin: Germany Revenue: It is labelled as one of the most globalised retailer in the world and has the largest market share in the home market. It functions in 25 European countries, 5 Asian countries and in 1 country in Africa. Hailing from Dusseldorf, Germany, it has 384 hypermarkets, 137 department stores, and 948 consumer electronics stores worldwide. The Company is also participates in real estate (Metro Properties), logistics (Metro Logistics), Information Technology (Metro Systems) and advertising services. |
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Aldi Einkauf GmbH & Co. oHG
Founded: 1946 Country of Origin: Germany Revenue: Aldi is another discount supermarket store chain which operates worldwide in 18 countries with over 9,000 stores to its name and is one of the world’s largets privately owned companies. . Wikipedia Headquarters: Essen, Germany |
Target Corporation
Founded: 1902 Country of Origin: United States Revenue: |
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About | CVS Health
Founded: 1892 Country of Origin: United States Revenue: https://en.wikipedia.org/wiki/CVS_Pharmacy |
Albertsons Companies LLC
Founded 1939 Headquarters Boise, Idaho, U.S. About Us | Albertsons Owner Cerberus Capital Management Subsidiaries Safeway Inc., Acme Markets, Shaw's and Star Market, Vons Tom Thumb Food & Pharmacy Randall's Jewel-Osco Website www.albertsons.com |
Publix, the largest employee-owned company in the U.S. with more than 225,000 employees, currently operates 1,297 stores in Florida, Georgia, Alabama, Tennessee, South Carolina, North Carolina and Virginia. For 24 consecutive years, the company has been recognized by Fortune as a great place to work.
For more information, visit corporate.publix.com. |
Koninklijke Ahold Delhaize N.V., commonly known as Ahold Delhaize, is a Dutch multinational company. Its name comes from a fusion between Ahold and Delhaize. Its business format includes supermarkets, convenience stores, hypermarkets, online grocery, online non-food, drugstores, and liquor stores. Wikipedia
Ahold Delhaize Ends 2021 With Accelerating Q4 Sales Retailer sees boost from online sales
Ahold Delhaize USA banner stores include Stop & Shop, Hannaford, Martin’s, Giant Food and Food Lion
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Nostalgic-Brands
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See A&P History Page John R. Fugazzie
The sales of the Company’s intellectual property concluded in April 2018, Publicly disclosed transactions include Food Emporium®, which sold for $1.75 million and Pathmark®, which sold for $1 million.
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