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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Cheese

Sourcing Cheese

Regulations on Buying Cheese Directly from Farmers

Minnesota state laws require farmers selling cheese to have a food handler's license and an inspected and approved cheesemaking facility. Some farmers in the state do have this.

There are cheesemakers who purchase milk from local farmers, and some farmers have contracts with dairy facilities in their area to produce cheese for them. Any cheese produced at a licensed and inspected facility can be purchased by schools.

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

PurchaseUnit(How You Should Order the Product)

Servings per Purchase Unit(How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution(For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information(AP = As Purchased)

Cheese, Natural

Pound Pound

16.0 Servings 8 Servings

1 oz. cheese 2 oz. cheese

6.3 Pounds 12.6 Pounds

1 pound AP = about 4 cups shredded cheese 1 pound AP = about 2 cups cubed cheese

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