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    HCM NEWS

    Private label food makers rise to today’s challenges

    From current macroeconomic conditions to the pandemic to dealing with change, two private label food manufacturers open up about how their companies thrive.  

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    Cheese has a post-pandemic recipe for success

    Cheese’s natural role in home-cooked meals and multiple eating occasions helped drive growth at retail, even as foodservice sales declined. The past year has been a rollercoaster ride for the cheese category. While the COVID-19 pandemic drastically reduced demand for cheese in foodservice, the category’s growth at retail was extensive, notes Kelly Slentz, associate brand…

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    Hispanic Cheese Makers-Nuestro Queso celebrates facility expansion as company grows

    CHICAGO — Hispanic Cheese Makers-Nuestro Queso is celebrating a significant expansion at its facility in Kent, Illinois. The $15 million investment includes new processing and packaging equipment, expanded cooler space and additional capacity to meet demand for further expansion in the future. Mark Braun, CEO, Hispanic Cheese Makers, says the expansion project was needed to meet…

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    Hispanic Cheese Makers-Nuestro Queso Celebrates Plant Expansion

    Hispanic Cheese Makers-Nuestro Queso is celebrating a significant expansion at its facility in Kent, Illinois. The $15 million investment includes new processing and packaging equipment, expanded cooler space and additional capacity to meet demand for further expansion in the future.

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    Hispanic Cheese Makers’ fabulous food plant sets the bar for reducing waste

    The article to follow was printed in the Food Engineering magazine on December 12, 2018. December 12, 2018 — FOOD ENGINEERING Hispanic Cheese Makers’ fabulous food plant sets the bar for reducing waste Hispanic Cheese Makers’ wastewater lagoons are a big project, but a small part of the company’s overall sustainability goal When you drive…

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    Cheese Market News: HCMakers Positions Itself As Leader In Authentic Cheese Offerings, Sustainability

    The article to follow was printed in the Cheese Market News magazine November 9, 2018. November 9, 2018 — CHEESE MARKET NEWS® Hispanic Cheese Makers positions itself as leader in authentic cheese offerings, sustainability By Alyssa Mitchell CHICAGO — Hispanic Cheese Makers offers an array of private label Hispanic cheese while focusing on sustainable and holistic…

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    HCMakers Mexican Menu Tip: Top Quality Cheese Makes the Difference

    Cheese is an essential ingredient in many Mexican dishes, and using a top quality authentic cheese makes any dish better. “Mexican restaurant customers truly appreciate a dish that contains authentic quality Mexican cheese,” says Arturo Nava, marketing director for Hispanic Cheese Makers, based in Chicago. “They can tell the difference.” Hispanic Cheese Makers-Nuestro Queso was…

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    Hispanic Cheese Makers – Nuestro Queso Invests In Water Re-use Program

    Hispanic Cheese Makers – Nuestro Queso uses 60,000 gallons of water daily, most of which cleans the equipment and vats that each year produce 9 million pounds of Hispanic cheese at its Kent, Illinois, plant. What happened to the water after it left the plant was important to Hispanic Cheese Makers – Nuestro Queso. The company wanted to make…

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    Hispanic Cheese Makers Formerly Nuestro Queso Achieves SQF Level 3 Quality Certification

    MARCH 12, 2018 CHICAGO, IL- Nuestro Queso, LLC the Chicago, IL-based, award-winning private label manufacturer of premium Hispanic dairy products has obtained SQF Level 3 Quality Certification a comprehensive implementation of safety and quality management systems. “The SQF Level 3 certification re-affirms our commitment to our customers and consumers as a safe and trusted manufacturer…

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    Hispanic Cheese Snack Innovation from Nuestro Queso

    February 2017 – Midwest Dairy Association Newsletter Snacks are outperforming the consumer packaged goods category as a whole in all channels according to the Wisconsin Milk Marketing Board’s custom IRI database. Americans continue to eat-on-the-go, but now they are looking for snacks that enable them to not have to sacrifice taste or nutrition. In response…

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