For years our dairies have been continuously working on reducing the amount of cheese that's wasted. Here's just a few ways in which they go about it.
We've constructed special baskets that sit below the production line to catch any cheeses that may fall, which saves them from ending up wasted on the floor.
We take any excess cheese that we slice off and send it off to be turned into a delicious cheese powder. What looks like waste can be transformed into a tasty product.
Today, we only trim one side of our Castello Creamy Blue cheese unless the rind exceed 5g. Previously, we trimmed both sides so we could see the beautiful 'star pattern' made from the mold within. We then found a way to produce the same result by only trimming one side of the cheese, drastically reducing our waste overnight.
Our cheesemakers walk the dairy every day, seeking out any signs of cheese waste. If found, they try to find solutions for it, which oftentimes end up being very simple solutions. For example, we've moved maturing racks further from the wall to better control humidity for the maturing cheeses and have also fashioned guard rails on cheese production lines to ensure the cheeses travel perfectly down the middle of conveyors and never hit the sides!