Frederic Melton
V&V Supremo Foods, Inc. is a cheesemaker based in Chicago, with roots in Michoacan, Mexico. The company was founded by Gilberto Villaseñor II's father in the 1960s and has since grown to become a trusted provider of Mexican-style dairy and meat products. V&V Supremo's cheese is a Chicago favourite, appearing in many of the city's most popular Mexican restaurants.
| Characteristics | Values |
|---|---|
| Location | Chicago |
| Number of employees | 300 |
| History | The company was founded in the early 1960s by Gilberto Villaseñor II's father in Chicago's Back of the Yards neighbourhood. The company traces its roots to Michoacan, Mexico, where its founders initially sold candies before moving into cheese production. |
| Awards | Award-winning |
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What You'll Learn
V&V Supremo Foods is an award-winning Wisconsin cheesemaker
V&V Supremo's cheese is a Chicago favourite, appearing at many popular restaurants in the city, including Big Star, 5 Rabanitos, and Barrio. The company currently employs 300 people, many of whom have been with the company for over 30 years.
V&V Supremo's cheese-making factory is located in Chicago's Back of the Yards neighbourhood, where Gilberto Villaseñor II remembers helping out as a child in the early 1960s. The company has a strong family atmosphere, which is something that employee Laura Orozco, who works in the test kitchen, finds comforting. She has helped create over 400 recipes for the company website, all of which are tasted by Gilberto Villaseñor II.
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The company was founded in Chicago
V&V Supremo Foods, Inc. is a company with roots in Michoacan, Mexico, where its founders began selling candies before changing course and producing fresh farmer's cheese. The company was founded in Chicago, where it has remained a family-owned business, with a focus on innovation and advancing the cheese-making industry.
The company was founded in the Back of the Yards neighbourhood of Chicago by Gilberto Villaseñor II's father in the early 1960s. Villaseñor II remembers rolling around the stainless steel milk containers at the factory as a child. Today, V&V Supremo is an award-winning cheesemaker, with 300 employees, many of whom have been with the company for over 30 years. The company's cheese is a Chicago favourite, appearing at many popular Mexican restaurants in the city, including Big Star and 5 Rabanitos.
V&V Supremo's story is one of immigrant triumph. The company's roots in Mexico and its subsequent success in Chicago demonstrate the power of immigration and the contributions of immigrants to the city's culture and economy. The company's values of family and innovation have helped it to become a trusted provider of Mexican-style dairy and meat products, with a selection of block cheeses that can be melted or served packaged, adding flexibility to any kitchen.
The company's test kitchen is a key part of its innovation strategy, with employees like Laura Orozco whipping up recipes for publication on the company website. So far, Orozco has helped create more than 400 recipes, and Villaseñor II tastes every one of them. This focus on innovation and quality has helped V&V Supremo become a beloved fixture of Chicago's food scene, with its cheese accenting thousands of tacos and adding a delicious finishing touch to dishes at swanky downtown spots.
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The company's roots are in Michoacan, Mexico
V&V Supremo Foods, Inc. is a cheesemaker with roots in Michoacan, Mexico. The company was founded by the Villaseñor family, who initially sold a variety of candies before changing course and beginning to produce fresh farmer's cheese.
The company's first cheese-making factory was established in Chicago's Back of the Yards neighbourhood in the early 1960s. Gilberto Villaseñor II, who now tastes every recipe created for the company website, remembers helping out at his father's newly formed company as a child.
V&V Supremo has since grown to become a trusted provider of Mexican-style dairy and meat products, with 300 employees, many of whom have been with the company for over 30 years. The company has remained family-owned and has stayed true to its values while also taking steps to innovate and advance the cheese-making industry.
Today, V&V Supremo's cheese is a Chicago favourite, appearing at many popular Mexican restaurants in the city, including Big Star and 5 Rabanitos.
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V&V Supremo is a family-owned business
V&V Supremo traces its roots back to Michoacan, Mexico, where its founders first sold a variety of candies. They soon changed course and began producing fresh farmer's cheese, eventually growing to become a trusted provider of Mexican-style dairy and meat products. The company's selection of block cheeses can be melted or served packaged, adding flexibility to any kitchen.
V&V Supremo's cheese is a Chicago favourite, appearing at many popular restaurants in the city. The company's queso fresco, in particular, has become a staple at Mexican restaurants, accenting thousands of tacos and adding a delicious finishing touch to dishes.
V&V Supremo's story is one of immigrant triumph. The company's success is a testament to the hard work and dedication of its founders and employees, many of whom are immigrants or first-generation Americans. The family atmosphere that permeates the company is comforting to employees like Laura Orozco, who has been with V&V Supremo for 15 years.
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Their cheese is a Chicago favourite
V&V Supremo's cheese is a Chicago favourite, appearing at many restaurants in the city, including the queso fundido at Big Star. The cheese is a key addition to the avocado cucumber salad at the swanky downtown spot Barrio, and it accents thousands of tacos as they fly out of Wicker Park mainstay Big Star’s kitchen.
The company behind the cheese, V&V Supremo, traces its roots back to Michoacan, Mexico, where the founders first began selling a variety of candies. They soon changed course and began producing fresh farmer's cheese, eventually growing to become a trusted provider of Mexican-style dairy and meat products.
The company has been based in Chicago's Back of the Yards neighbourhood since the early 1960s, when Gilberto Villaseñor II was just a kid helping out at his father’s newly formed cheese company. Today, V&V Supremo is an award-winning cheesemaker, with 300 employees, many of whom have been with the company for over 30 years. The company has stayed true to its values while taking steps to innovate and advance the cheese-making industry.
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Frequently asked questions
V&V Supremo cheese is made in Chicago.
V&V Supremo traces its roots back to Michoacan, Mexico, where its founders started out selling candies. They soon switched to making fresh farmer's cheese and grew to become a trusted provider of Mexican-style dairy and meat products. The company has remained family-owned and has been operating for over 30 years.
V&V Supremo makes a variety of cheeses, including block cheeses that can be melted or served packaged, and queso fresco, a salty, crumbly cheese.
V&V Supremo cheese is a Chicago favourite and can be found at many popular Mexican restaurants in the city, including Big Star, 5 Rabanitos, and Barrio.
