Envision Dallas’ Post

Congratulations, Servi Doryl, on its impressive 50th anniversary! It may come as no surprise that the region of Touraine at the edge of the Loire River, containing the cradle of French culture, gave birth to the largest manufacturer of cheese forms in the world.   In 1972, Mr. Lasalle founded the SERVI company and proposed cheese forms to the local manufacturers of soft cheeses. The company was successful right from the start. Not long after the founding of SERVI, another passionate cheese equipment maker, Mr. Laurent; inspired by the success of SERVI, created a new company called, DORYL by inventing a process duplicating almost identically, the familiar patterns we see of cheese clothes, that incrust rinds of cheese. The new process also transformed the entire pressed cheese market; replacing the old wooden moulds by including proprietary plastic draining technology as well as adding the simulated texture. The micro-perforated DORYL patterns were born.   The collaboration of these companies, based in Langeais were destined to become the number one cheese form source in the cheese making world and increased the development of the dairy market in France and also in many countries of the world.   In 2009, this renowned French company was acquired by ALPMA and since then, together we have written a success story in the global cheese industry. Servi Doryl's expertise and commitment to quality have made them an indispensable partner in our industry. Together, we serve the cheese industry worldwide, providing our customers with outstanding solutions from a single source. This partnership has enabled us to pool our skills and resources to develop innovative products and better meet our customers' needs. Servi Doryl has achieved a lot in the last 50 years and we are proud to be a part of this journey. We look forward to many more years of collaboration and growth together. Congratulations again to the entire Servi Doryl team on their 50th anniversary. We are confident that the future will be as successful as the past. Cheers to more milestones and achievements! 🥂 #ServiDoryl #ALPMAtogether #50years #worldmarketleader #cheesemoulds #successstory

Scott Sandquist, is a trailblazer who is reshaping the local meat processing landscape in a rural community. In this conversation, Scott shares the challenges and rewards that accompanied his bold vision: establishing NoDak Meats, a small meat locker in Steele, North Dakota.From navigating the labyrinth of financing and regulations to labor hurdles, Scott's candid insights offer a rare and unvarnished look at the grit, resilience, and unwavering determination required to breathe life into such a venture. His steadfast commitment to quality and community reverberates throughout as he meticulously unpacks the nuances of ensuring food safety, managing timelines, and fostering transparency with clients.Here's a glimpse of the invaluable wisdom you'll glean:- Practical strategies for aspiring entrepreneurs to secure alternative funding and leverage local resources- Insights into effective client communication, managing expectations, and building lasting relationships- The art of balancing labor demands as a solo operator while maintaining operational efficiency- Preserving agricultural traditions through responsible byproduct utilization and rendering processes   00:00:00 Introduction to Casual Cattle Conversations 00:00:54 Starting NoDak Meats 00:03:38 Moving to Steele and Starting the Business 00:05:49 Processing and Hanging Carcasses 00:08:10 Challenges in Starting the Business 00:09:47 Challenges of Running a One-Man Team in a Rural Setting 00:10:33 Join RancherMinds for Industry Expert Insights 00:12:19 State Inspected vs. USDA Inspection 00:14:47 Community Reception and Services Provided 00:16:20 Challenges of Maintaining a One-Man Team in Processing 00:20:00 Understanding Meat Processing Percentages 00:20:55 Customer Misconceptions About Meat Cuts 00:21:44 Considerations for Starting a Processing Operation 00:22:36 Incorporating Bible Verses on Meat Packages 00:23:03 Closing Remarks and Call to Action Full Show Notes: https://lnkd.in/g9vMhsSB  Free Weekly Resources: https://lnkd.in/gJcng_mn    The easiest way to create a new revenue stream for your ranch is with LandTrust. Learn more here! https://lnkd.in/dC68qu4M  Take Your Ranch to the Next Level Once a month Shaye hosts Q&A calls between cattle producers and beef industry leaders to help ranchers find answers to their questions and improve their bottom lines. The best part is you get expert insight from the comfort of your own ranch and get to ask any question you want relating to the topic! Learn More About RancherMinds: https://lnkd.in/g-NUwC3k  Connect with me on Social Media Facebook - https://lnkd.in/ghZrR2AX Instagram - https://lnkd.in/gMK_VDK3 Podcast Coaching Do you have an existing podcast or want to start a new one but don't know where to start? Connect with Shaye and she will lay out everything you need

Gouda, mozzarella, or parmesan – it doesn’t matter the type #Litcargo may bring a pallet or few to you. When transporting #cheese, the most important is to maintain the correct temperature during the transit. Do you know that transporting in cold temperatures may impact the quality by drying the cheese, while the high temperatures may cause melting and expansion in volume? Furthermore, depending on the type, cheese is a very sensitive product to other odors. Trusted by #local and #international customers we deliver cheese between #Baltics and #Italy, #France, #Netherlands as well as other #Europe countries. Do you need to deliver or receive some cheese? Let’s discuss and find the best solution for you. #cheese #LTLtemperature #Litcargo

Happy Monday to all my connections & beyond! Yesterday (Sunday, 18th May), I attended the annual Artisan Cheese Fair in Melton Mowbray. Although for my own weakness of all kinds of cheeses, I found it to be an excellent market research opportunity. Although l saw a vast amount of stallholders that had branding of some sort, some actually didn't. Therefore, I asked the question, to some that clearly had no branding anywhere (including no branded gazebos)! To my correct assumption the stallholders replied: "well actually funny you should ask, we don't know anyone that does all the branded stuff like the banners and aprons, why you wouldn't happen to know anyone that does that kind of thing do you?" Obviously, I replied "yes, me, I can help you." Luckily I had some business cards on me. Now before, I get some peoples back up, I did ask where they were based. They replied "well round here of course, Melton way, all those other ones on the other bit of the fair are from further afield." So good all round, as I not only walked away with one of my favourite cheeses - Renegade Monk, but with some enquiries aswell! A great Sunday all round! Now let's get this week off to same good start! #cheesefair #artisan #askingquestions #marketresearch #branding #brandawareness #brandingsolutions #Melton #Leicestershire

100 Years is a long time. Many American family businesses have impressive longevity, with several thousand having operated for over 100 years. These businesses, found in industries like manufacturing, retail, services, and agriculture, often share traits such as strong family legacies, long-term goals, and community connections. Notable examples include Cargill (1865), Jim Beam (1795), L.L. Bean (1912), and Zildjian (1623). They face challenges like market relevance and intergenerational dynamics, often adapting by embracing innovation while maintaining core values. Organizations like the Family Business Institute support these enduring enterprises. It is estimated that less than .05% of all businesses will make it past 100 years. Fiscalini Farmstead is one of those. Standing the test of time, farming the right way in Modesto, California and now using that milk for the past two decades to craft award winning cheeses. What Chefs Want! is offering a selection of their fine cheeses to chefs across Colorado, Tennessee, Kentucky, Ohio, Indiana, Missouri, North Carolina, Alabama and their continued growing footprint of states. Looking to change up your cheese offerings? Their assortment offers a versatile mix that is great alone or as an ingredient.

Martha Diaz founded Itacate Foods after falling in love with backpacking and realizing that options for Latin-inspired meals in the back country were limited. Martha has built her company with the twin goals of bringing her favorite Mexican dishes along with her on the trail and making the outdoors a more inclusive space for Hispanic communities that have not traditionally been represented by outdoor recreation brands. With a loan from California Capital, Martha has increased her production capacity and is looking forward to expanding her impact as a person of color in the outdoor industry. Click below to read Martha's full story, and learn the meaning behind the name "Itacate"

We did it at the Mondial du Fromage et des Produits Laitiers !! We have optimized our value chain to the Maximun, after all the hard work we’ve placed in our first year of live operation 💪🏻💪🏻. “L’atelier du cheese” is your real partner coming from a distributor background, and understand the exact needs of the international food service market and distributors . Our new slogant : “ We see the business from your perspective”

My best piece of marketing advice for wineries: Learn a channel, implement what you learned, observe results, and iterate & repeat. Waiting around for it to become mainstream means that it's too late.

Learn some of the history about the Watonga Cheese Factory. https://lnkd.in/gTMn9UNz . . #watongacheese #cheesemaker #cheddar #cheese #curds #specialtycheesestore

The customer is always right.