Cheese Stocks List

Recent Signals

Date Stock Signal Type
2021-04-16 BGS Stochastic Buy Signal Bullish
2021-04-16 BRFS Fell Below 50 DMA Bearish
2021-04-16 BRFS MACD Bearish Centerline Cross Bearish
2021-04-16 BRID 20 DMA Resistance Bearish
2021-04-16 BRID Stochastic Reached Oversold Weakness
2021-04-16 CAKE 20 DMA Resistance Bearish
2021-04-16 CAKE Spinning Top Other
2021-04-16 CHEF Upper Bollinger Band Walk Strength
2021-04-16 CHEF Stochastic Sell Signal Bearish
2021-04-16 HWKN Pocket Pivot Bullish Swing Setup
2021-04-16 HWKN Crossed Above 20 DMA Bullish
2021-04-16 HWKN MACD Bullish Centerline Cross Bullish
2021-04-16 LUB 1,2,3 Pullback Bullish Bullish Swing Setup
2021-04-16 LUB Non-ADX 1,2,3,4 Bullish Bullish Swing Setup
2021-04-16 LWAY 200 DMA Support Bullish
2021-04-16 MDLZ Pocket Pivot Bullish Swing Setup
2021-04-16 MDLZ Bollinger Band Squeeze Range Contraction
2021-04-16 MDLZ NR7 Range Contraction
2021-04-16 MDLZ 20 DMA Resistance Bearish
2021-04-16 MDLZ Three Weeks Tight Range Contraction
2021-04-16 MED Non-ADX 1,2,3,4 Bearish Bearish Swing Setup
2021-04-16 MED Spinning Top Other
2021-04-16 MTD New 52 Week Closing High Bullish
2021-04-16 MTD Pocket Pivot Bullish Swing Setup
2021-04-16 MTD New 52 Week High Strength
2021-04-16 PFGC Bollinger Band Squeeze Range Contraction
2021-04-16 PFGC Crossed Above 20 DMA Bullish
2021-04-16 PFGC Pocket Pivot Bullish Swing Setup
2021-04-16 THS 50 DMA Support Bullish
2021-04-16 THS NR7 Range Contraction
2021-04-16 THS NR7-2 Range Contraction
2021-04-16 THS Lower Bollinger Band Walk Weakness
2021-04-16 THS MACD Bearish Centerline Cross Bearish
2021-04-16 WILC Non-ADX 1,2,3,4 Bearish Bearish Swing Setup
2021-04-16 WILC Narrow Range Bar Range Contraction

Recent News for Cheese Stocks

Date Stock Title
Apr 16 PEP Company News for Apr 16, 2021
Apr 16 PEP EVOLVE® Plant-Based Protein Renews Partnership with National Park Foundation and Offers an Epic Park Adventure
Apr 16 PEP PepsiCo Beats 1Q Estimates; Reiterates Outlook
Apr 16 PEP PepsiCo Foods Canada and Maple Leaf Foods Inc. Sign Distribution Agreement for Schneiders® Premium Meat Snacks in Canada
Apr 16 PEP Morning Bell With Jim Cramer: Is Cryptocurrency Regulation Coming?
Apr 15 PEP These 2 Secure Blue Chip Stocks Look Stronger Than Ever
Apr 15 PEP PepsiCo Inc (PEP) Q1 2021 Earnings Call Transcript
Apr 15 PEP PepsiCo, Inc (PEP) CEO Ramon Laguarta on Q1 2021 Results - Earnings Call Transcript
Apr 15 PEP PepsiCo filing may confirm sale of Danimer Scientific stake
Apr 15 LWAY Lifeway Foods Commends New Research Further Positioning Kefir as a Potential Protective Dietary Supplementation Against Bacterial Infections
Apr 15 PEP US STOCKS-S&P 500, Dow hit record highs on upbeat earnings, strong retail sales
Apr 15 PEP PepsiCo impresses Wall Street analysts with Q1 numbers and outlook
Apr 15 PEP PepsiCo CFO: we're about to be the beneficiary of our investments during COVID
Apr 15 PEP PepsiCo’s Earnings Beat Forecasts. The Stock Is Inching Higher.
Apr 15 PEP PepsiCo (PEP) Surpasses Q1 Earnings & Revenue Estimates
Apr 15 MDLZ SOUR PATCH KIDS® Launches First-Ever Mystery Flavor, Dropping Clues For Fans To Decode
Apr 15 PEP PepsiCo (PEP) Surpasses Q1 Earnings and Revenue Estimates
Apr 15 PEP PepsiCo edges higher after organic sales beat
Apr 15 PEP PepsiCo Reports a Solid Quarter, and Here's My Plan
Apr 15 PEP PepsiCo bets on vaccine-led reopenings for soda sales boost

Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of rennet (or bacterial enzymes with similar activity) are added to cause the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Over a thousand types of cheese exist and are currently produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

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