If you’ve ever been to a fair, a carnival, or a great pub, you know the magic of deep-fried cheese curds. That irresistible ...

When asked how Sargento makes the cheese, Hogan explains that “First and foremost, it is like what you would think it is. Milk combines with cultures and enzymes and turns into curds.

Sargento also released a natural American cheese. This follows the recent release of Sargento’s Cheese Bakes crackers, made in partnership with Nabisco, a subsidiary of Mondelēz International.

Our editor says the new cheese has a pleasant “mild sharpness.” Sargento just launched a new product that the brand says they’ve been working on for years.

Cheese curds are a favorite around the Northern U.S. all the way up to Quebec, where they're Canada's favorite French fry topper. They're one of the Midwest's most beloved forms of cheese, enjoyed ...

What makes Sargento’s growth more impressive is that profits in the cheese business are slim. Saputo’s net income margin this year is 1.5%. Its five-year average is 3.4%.