COLD PACK CHEESE FOOD

Brand Owner (click to sort) Address Description
"THE ULTIMATE CHEESE EXPERIENCE" ORIGINAL HERKIMER COUNTY CHEESE CO., INC. P.O. BOX 310 HERKIMER NY 13350 Cold Pack Cheese Food;No claim is made to the exclusive right to use the word Cheese, apart from the mark as shown.;
BRISTOL CLUB Merkt Cheese Company, Inc. 19241 83RD STREET Bristol WI 53104 Cold Pack Cheese Food;Applicant disclaims the word Bristol apart from the mark as shown.;
CHED SPRED BORDEN, INC. Columbus OH COLD PACK CHEESE FOOD;SPRED;
CHEF SHELLEY'S ORIGINAL HERKIMER COUNTY CHEESE CO., INC. P.O. BOX 310 HERKIMER NY 13350 Cold Pack Cheese Food;The portrait shown on the drawing is the likeness of a particular living individual whose consent is of record.;CHEF SHELLEYS;
CHUTTER ORIGINAL HERKIMER COUNTY CHEESE CO., INC. P.O. BOX 310 HERKIMER NY 13350 Cold Pack Cheese Food;
CREMDAR ORIGINAL HERKIMER COUNTY CHEESE CO., INC. P.O. BOX 310 HERKIMER NY 13350 COLD PACK CHEESE FOOD;CREAMDAR;
FETTA CHEDDA ORIGINAL HERKIMER COUNTY CHEESE CO., INC. P.O. BOX 310 HERKIMER NY 13350 COLD PACK CHEESE FOOD;FETTA;
GOURMET SECRET! ORIGINAL HERKIMER COUNTY CHEESE CO., INC. P.O. BOX 310 HERKIMER NY 13350 Cold Pack Cheese Food;
THE BALL ORIGINAL HERKIMER COUNTY CHEESE CO. INC. HERKIMER NY 13350 COLD PACK CHEESE FOOD;
YE OLD CHESHIRE INN CALUMET CHEESE CO., INC. HILBERT WI COLD PACK CHEESE FOOD;
 

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

    
Technical Examples
  1. A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.