BLUE CHEESE

Brand Owner (click to sort) Address Description
AMABLU Jirik, Jeffrey 1321 Forest Lane Faribault MN 55021 Blue cheese;
BABY BLUE NAUVOO MILK PRODUCTS, INC. YOUNG & WELLS STREETS NAUVOO, ILLINOIS IL 62354 BLUE CHEESE;
BLU-EEZ Tolibia Cheese, Inc. Fond du Lac WI BLUE CHEESE;PRE-CRUMBLED BLUE CHEESE;
BLU-EEZ TOLIBIA CHEESE MANUFACTURING COPORATION 43 E. SCOTT ST. FOND DU LAC WI BLUE CHEESE;PRE-CRUMBLED BLUE CHEESE;
CRATER LAKE BLUE Palace Industries 467 Williamson Way Ashland OR 97520 Blue Cheese;
IDAHO BLEU LITEHOUSE, INC. 100 Litehouse Drive Sandpoint ID 83864 Blue cheese, namely, blue cheese chunks as a food topping;IDAHO BLUE;BLEU;
IDAHO BLEU LITEHOUSE, INC. 100 Litehouse Drive Sandpoint ID 83864 Blue cheese, namely, blue cheese chunks as a food topping;The English translation of BLEU in the mark is BLUE.;BLEU;
NAUVOO BLUE CHEESE Saputo Cheese USA Inc. One Overlook Point Suite 300 Lincolnshire IL 60069 blue cheese;BLUE CHEESE;
RIVERBOAT BLUE Swiss-American, Inc. 4200 Papin Street St. Louis, MO MO 63110 Blue cheese;RIVER BOAT BLUE;BLUE;
ROGUE BLUE PALACE INDUSTRIES PUBLIC BENEFIT CORPORATION 311 North Front Street Central Point OR 97502 Blue Cheese;BLUE;
ROGUE BLUE VELLA CHEESE CO., INC. 311 NORTH FRONT STREET CENTRAL POINT OR 97502 Blue Cheese;BLUE;
WHEY BLUE Footbridge Station Suite #115 17361 Bell North Drive Schertz TX 78154 Blue cheese;BLUE;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one phase is cheese (e.g., process cheese, uncured natural cheese, cured natural cheese, and the like) and at least one phase is a second edible phase (e.g., a cheese different from the first phase, vegetables, meats, mixtures of vegetables and meats, fruit, nuts, and the like). The nutritionally superior cheese products of the present invention are prepared by co-extruding the two or more phases such that the use of adhesives or heat to bind the at least two phases is not required. Nutritional supplements (e.g., vitamins, calcium, minerals, and the like) can be incorporated into one or more of the at least two phases.