No industry, not even the cheese industry, is immune to the current barriers affecting business in the U.S. today. Labor shortages, supply chain disruption, and consumer buying trends were among the topics discussed at The Business of Cheese virtual event hosted by the Wisconsin School of Business on Tuesday, December 14.
Business Badgers Amy Janke (BBA ’90), corporate controller at Marathon Cheese, and Todd Koss (MBA ’95), chief executive officer of Grande Cheese, delivered insights from how supply chain disruption is affecting processes to how to balance innovation with delivering a product steeped in tradition.
The discussion wasn’t complete without a shout out to the speakers’ favorite types of cheese.
“I like it all. But, for you, I will narrow it to one—Parmesan,” says Janke.
“Burrata is a hollow fresh mozzarella shell filled with cream and fresh shredded mozzarella,” says Koss. Good Burrata is like a gift from heaven.”