Cheese Stocks List

Cheese Stocks Recent News

Date Stock Title
Nov 7 LWAY Edward and Ludmila Smolyansky Support Danone Bid to Acquire Lifeway Foods (NASDAQ: LWAY)
Nov 7 LWAY Lifeway Foods largest holders urge the company to negotiate with Danone
Nov 7 LWAY Lifeway Foods® Announces Expanded Kefir and Farmer Cheese Distribution Deal in Dubai and U.A.E.
Nov 7 MED Are Investors Undervaluing MEDIFAST (MED) Right Now?
Nov 7 PFGC Performance Food Group announces Q1 fiscal 2025 financial results
Nov 7 PFGC Performance Food Group Co (PFGC) Q1 2025 Earnings Call Highlights: Strong Sales Growth and ...
Nov 7 PFGC Performance Food Group Company (PFGC) Q1 2025 Earnings Call Transcript
Nov 6 MTD Mettler-Toledo Q3 2024 Earnings Preview
Nov 6 PFGC Performance Food (PFGC) Reports Q1 Earnings: What Key Metrics Have to Say
Nov 6 BRFS Is BRF S.A. (BRFS) the Best Fundamentally Strong Penny Stock to Invest In?
Nov 6 PFGC Performance Food Group (PFGC) Lags Q1 Earnings Estimates
Nov 6 MED Medifast: Earnings Surprise, New AI Technologies, And Extremely Undervalued
Nov 6 PFGC Performance Food: Fiscal Q1 Earnings Snapshot
Nov 6 PFGC Performance Food Group Non-GAAP EPS of $1.16 misses by $0.06, revenue of $15.42B beats by $110M
Nov 6 PFGC Performance Food Group Company Reports First-Quarter Fiscal 2025 Results
Nov 6 MED Medifast Third Quarter 2024 Earnings: Beats Expectations
Nov 5 LWAY Lifeway Foods (LWAY) Gains But Lags Market: What You Should Know
Nov 5 BRFS BRF (BRFS) Stock Slides as Market Rises: Facts to Know Before You Trade
Nov 5 PFGC Performance Food Group Q1 2025 Earnings Preview
Nov 5 LWAY Lifeway Foods rejects Danone’s takeover offer deemed as undervalued
Cheese

Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of rennet (or bacterial enzymes with similar activity) are added to cause the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Over a thousand types of cheese exist and are currently produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

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