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Victor Dorman (1915–1995) was an American packaging executive.[1] He is credited with combining packaging processes that extended the shelf life of sliced cheese.[2][3]
Born in Bensonhurst, Brooklyn, Dorman attended New Utrecht High School.[3] Later, he earned a bachelor's degree in business administration from New York University in the mid-1930s.[3][4] During World War II, he served as an ensign in the U.S. Navy aboard a submarine chaser in the Pacific.[3][4]
The Dorman Cheese Company, where Dorman eventually became chairman, was founded by his father, Nathan Dorman, a Lithuanian immigrant, in 1896.[3][5] Initially a small-scale operation delivering cheese in Manhattan by horse-drawn wagon, the company expanded over the years.[3] By the time it was sold to Beatrice Foods in 1986, it had established headquarters in Syosset, Long Island, a packaging plant in Monroe, Wisconsin, and distribution centers in Florida.[3][5] Under Dorman's leadership, the company focused on the sale of various cheeses, including Swiss, Muenster, Edam, mozzarella, provolone, Jarlsberg, and Gouda.[3]
In the late 1940s, with the rise of supermarkets, demand for pre-packaged cheese with longer shelf lives increased.[3] This shift led to the introduction of the Flexvac 6-9 machine by the Standard Packaging Machine Company.[3] This machine vacuum-packed cheese and introduced a small amount of nitrogen to extend shelf life and prevent mold growth.[3] Concurrently, the United States Slicing Machine Company developed the interleaver, which automated the slicing of cheese and the placement of parchment paper between slices.[3][2]
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