In 1970 Ray and June Gaddis established Pacific Cheese, the West Coast’s original broadline cheese supplier. As industry pioneers, they were instrumental in the expansion of the California cheese industry and laid the groundwork for the company’s growth into one of the country’s leading suppliers of premier-quality, natural cheeses.
Today, a second generation of the family, led by Steve Gaddis, continues the company’s success and industry leadership.
The popularity of Hispanic-style cheeses continues to grow. With so many of the finest cheeses produced right here in California, Pacific Cheese has sourced the best locally produced authentic Hispanic-style cheeses to meet all of your needs, from melting cheeses to be used as an ingredient in baking, to dry, grated cheeses often used as a salty seasoning sprinkled on top of Mexican foods.
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Pacific Cheese acquired process cheese manufacturer Chateaux Cheese Corporation. The deal adds extensive process cheese capabilities and accelerates Pacific Cheese’s strategic initiative to offer customers one-stop shopping with a world of cheese options.
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Pasteurized process cheese offers many benefits to restaurant chefs in the kitchen cooking with cheese. First, it allows chefs to control the melting characteristics of cheese. Second, process cheese ensures consistent flavor over time regardless of season or age. Third, chefs and food manufacturers can customize process cheese to meet specific flavor, shape and performance requirements.
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