Process cheese moving beyond orange and square

03/28/2007 | NewsFood.com

Food scientists around the world are expanding the market of process cheese, working on unique flavors, combinations and hybrids. Kids favor chocolate cheese in South Korea, while U.S. researchers are developing berry- and fruit-flavored cheeses and hybrid cheeses, which are made by combining techniques used in natural and process cheesemaking.

View Full Article in:

NewsFood.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA