Rescued milk turns to cheese

A semi-truck containing 20,000 pounds of Monterey Jack and Swiss cheese was delivered to our Concord warehouse in June. This protein-rich staple will be a welcome treat for many people we serve. 

This isn’t just any cheese, it was specially made by the Church of Jesus Christ of Latter-day Saints which had an excess amount of milk from dairies in Utah. They sourced a producer to turn it into cheese rather than dump out the milk. The Church did this with the intention of giving the cheese to the Food Bank. This is part of a nationwide effort the Church has embarked upon to send food to communities who have been hit hard during the COVID-19 pandemic. 

“There is an increased need in the Bay Area because many people live paycheck to paycheck and COVID-19 has put us in a difficult spot,” said Karen Collins, a Food Resource Manager for Northern California food banks.  

1 in 9 people in Contra Costa and Solano counties turn to the Food Bank for emergency and supplemental food. During the pandemic, however, there has been a 50 percent increase in demand for food at some sites. Due to this surge, the Food Bank is partnering with different organizations like the Church of Jesus Christ of Latter-day Saints to set up food drives where people can either donate or sign up to volunteer.  

“One of the core beliefs that members of our Church has is to help those in need and to stand with those who need comfort,” said Jeremy Jacobs, President of the Concord Stake of the Church. We are committed to building bridges with members of our community and to providing support wherever necessary.”