CHEESE BUTTER

Brand	Owner (click to sort)	Address	Description
CENTRAL COAST CREAMERY	Acorn Ingredient Technologies, Inc.	477 Hazelwood Avenue San Francisco CA 94127	Cheese and butter;creamery;
EPICURE	EPICURE FOODS CORP.	1 Atlanta Plaza Elizabeth NJ 07926	cheese and butter;
INDULAC	INDUSTRIA LECHERA DE PUERTO RICO INC.		CHEESE AND BUTTER;
INDULAC	Industria Lechera de Puerto Rico, Inc.	198 Chardon Avenue, Hato Rey San Juan 00918 Puerto Rico	cheese and butter;INDU-LAC;
LYE CROSS FARM	Alvis Brothers Limited	Lye Cross Farm Redhill, Bristol BS40 5RH United Kingdom	Cheese and butter;FARM;

MILKHOUSE CHEESE	Productos Listos D' Aqui, Inc.	P.O. Box 364564 San Juan 009364564 Puerto Rico	CHEESE AND BUTTER;The mark consists of the colors blue, red and white. The outer border is blue, the inner border is white, the internal block is red and the lettering is white.;MILK HOUSE CHEESE;Color is not claimed as a feature of the mark.;CHEESE;
MILKHOUSE CHEESE	Productos Listos D' Aqui, Inc.	P.O. Box 364564 San Juan 009364564 Puerto Rico	CHEESE AND BUTTER;MILK HOUSE CHEESE;CHEESE;
PARK MANOR	H. E. BUTT GROCERY COMPANY	646 South Main San Antonio TX 78204	CHEESE AND BUTTER;
THE NATURAL CHOICE	FOREMOST FARMS USA, COOPERATIVE	E10889 Penny Lane Baraboo WI 53913	cheese and butter;THE NATURAL CHOICE;
TILLAMOOK	TILLAMOOK COUNTY CREAMERY ASSOCIATION	4185 Highway 101 North Tillamook OR 97141	CHEESE AND BUTTER;
TUTTO LATTE	TUTTO LATTE INC.	5027 Heintz Street Baldwin Park CA 91706	cheese and butter;LATTE;The drawing is lined for the colors green and red.;Translation of TUTTO LATTE means all milk.;
VALIO	Valio Meijerien Keskusosuusliike	Kalevankatu 61 Helsinki 18 SF 00180 Finland	CHEESE AND BUTTER;THE ENGLISH TRANSLATION OF THE WORD VALIO IN THE MARK IS SELECT, CHOSEN OR ELITE.;
	Where the owner name is not linked, that owner no longer owns the brand

Technical Examples

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.