Scan this code for breaking Panelists discuss challenges, news and the latest markets! outlook for dairy marketplace A By Alyssa Sowerwine texture and flavor, challenges ing” in last week’s issue of Stachura says, noting this will with yeasts and molds, and the Cheese Market News.) drive increased polarization INSIDE MILWAUKEE — In a constant- emerging issue of capturing The second part of the ses- between value and premium ly evolving marketplace, it can whey’s value in the cheesemak- sion focused on opportunities (product, channels, prices, Guest column: be challenging to pinpoint what ing process. A panel of experts for cheese and dairy going etc.) as the middle class de- ‘A global response the next consumer trend will be including Mark Johnson, senior forward, including the impact clines. to a global threat.’ or what sort of regulations lie scientist and assistant director of new federal regulations in • Inflation Nation — In- For details, see page 4. ahead. At a session Wednesday with the Wisconsin Center for the school lunch program on creasing global demand and during this week’s 2012 Inter- Dairy Research (CDR); Dean cheese. inflation pressures, as well as Retail WATCH Exclusive: national Cheese Technology Sommer, cheese and food Lynn Stachura, senior vice natural resource stress and Edelweiss Creamery’s Conference, titled “Cheese … technologist, CDR; and Karen president of strategy, insights dairy production factors, all new store in Verona will Today’s Challenges and Tomor- Smith, dairy processing tech- and planning for Dairy Manage- potentially can contribute to feature Wis. cheese. row’s Opportunities,” a panel nologist, CDR, highlighted key ment Inc. (DMI), presented a rising future costs, she says. For details, see page 5. of industry experts outlined findings in these areas. set of preliminary emerging Potentially rising food costs will cheesemaking challenges as With regard to capturing “hypotheses” for future con- force the industry to add real CWT will assist with well as what may be in store whey’s value in the cheesemak- sumer trends that will impact “value” for consumers. whole milk exports. regarding future consumer and ing process, Smith notes that the cheese and dairy industry. • A New America —This For details, see page 10. regulatory trends. especially in Wisconsin “half The Innovation Center for macro trend speaks to the in- The session began with the value of what you pay for U.S. Dairy, founded by dairy creasing diversification of the WDPA seeks contest judges. an overview of current chal- in the milk goes into the whey. farmers through the dairy country’s population and the lenges in cheesemaking, such “If your neighbor is captur- For details, see page 12. checkoff program and managed resulting drastic changes in the as factors that affect body, ing that whey value and you’re by DMI, is working to iden- composition of the American not, they will be better able to tify opportunities to drive the family, consumption behaviors reinvest those profits in their growth of dairy and dairy-based and food preferences, Stachura operation,” she says. “Cheese products over the next five to says. Aging boomers, the grow- Auction for World Champion can be the ‘breakeven’ for eight years. The research is ing Hispanic population and your business; whey can be still under way, but six driving the decline of the nuclear fam- cheeses brings in $140,390 the profit.” macro trends have emerged, ily will all influence consumer However, it is challenging Stachura says. preferences and habits in the MILWAUKEE — Bidders raised more than $140,000 Wednesday night for many cheesemakers to The six macro trends in- coming years. during the World Championship Cheese Contest auction, held during sufficiently capture whey’s clude: • Digital Empowerment this week’s International Cheese Technology Expo (ICTE) in Milwaukee. value, as processing equipment • Loss of the Middles — —Virtually everyone will have The auction is part of the biennial ICTE, hosted by the Wisconsin and even transporting liquid Income divergence, changes access to mobile and smart Cheese Makers Association (WCMA) and the Wisconsin Center for whey to another processing in manufacturing and retail- technology in the near future, Dairy Research (CDR), and funds raised go toward support of future facility come with a high cost. ing, and the heated political and highly personalized tools cheese contests, WCMA scholarships and a Member Education Initia- (For more on this issue, see landscape all evidence that will have a major effect on tive instituted by WCMA. “Industry struggles with how middle-income Americans are consumer decision-making, Each item for bid at the auction placed first in its class at the World to incorporate whey into pric- becoming fewer in number, Turn to PANELISTS, page 11 Championship Cheese Contest, held last month at the Monona Terrace in Madison, Wis. Some of the award winners were combined into one category for bid. Hoogwegt U.S. Inc., Lake Forest, Ill., placed the winning bid of $350 per pound, or a total of $8,400, on 24 pounds of Vermeer, the Cypress Grove, BelGioioso USDA raises U.S. 2012 World Championship Cheese Contest Grand Champion made by milk production FrieslandCampina, Wolvega, Friesland, Netherlands. make plans for expansions forecast for 2012 R. Mueller Service and Equipment Co. Inc., Monroe, Wis., placed By Rena Archwamety the largest bid of the night — $500 per pound on a combined lot of WASHINGTON — The U.S. 32 pounds of cheese, or a total of $16,000. R. Mueller placed several ARCATA, Calif. — Cypress Grove Chevre, Arcata, Calif., this milk production forecast for other winning bids throughout the evening. week received approval by the Arcata Planning Commission for 2012 is raised on increased Susan Quarne, publisher of Cheese Market News, placed a winning a proposed expansion of its creamery. milk cow numbers and gains bid of $40 per pound on a combined lot of 26 pounds of cheese for a The expansion will include an approximately 24,387-square- in milk per cow in USDA’s total of $1,040. foot addition to the existing 13,800-square-foot Cypress Grove latest forecast in its “World All winning bids for top cheeses from the contest included: Chevre creamery building. The addition will provide additional Agricultural Supply and • Item 1: AMPI’s Aim — Custom Fabricating and Repair, Marsh- floor space for processing goat cheese, as well as new office space, Demand Estimates” report field, Wis., purchased 40 pounds of Mild White Cheddar made by Mark a cooler, a tank building, a utility building and a truck receiving released this week. Frederixon, Associated Milk Producers Inc.-Blair Division, Blair, Wis., canopy structure. Cypress Grove also received approval to build USDA now projects 2012 for $180 per pound, or a total of $7,200. on additional space if future growth is needed. milk production will total • Item 2: Kraft Quality — Chr. Hansen, Milwaukee, purchased a “We’re enjoying significant annual growth,” says Bob McCall, 201.1 billion pounds, up from combined 18 pounds of Whole Milk Mozzarella (4 pounds) made by sales and marketing director, Cypress Grove Chevre. “This will 199.7 billion pounds in its Turn to AUCTION, page 7 Turn to EXPANSIONS, page 11 Turn to USDA, page 10 Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — April 13, 2012 MARKET INDICATORS
Chicago Mercantile Exchange CHEESE FUTURES for the week ended April 12, 2012 Cash prices for the week ended April 13, 2012 (Listings for each day by month, settling price and open interest)
Monday Tuesday Wednesday Thursday Friday Fri., April 6 Mon., April 9 Tues., April 10 Wed., April 11 Thurs., April 12 April 9 April 10 April 11 April 12 April 13 APR12 1.559 1,333 1.559 1,333 1.559 1,333 1.552 1,333 1.542 1,335 Cheese Barrels MAY12 1.550 1,548 1.550 1,554 1.553 1,553 1.521 1,563 1.494 1,572 Price $1.4600 $1.4600 $1.4600 $1.4075 $1.4600 JUN12 1.580 1,229 1.575 1,234 1.575 1,237 1.542 1,243 1.528 1,245 JUL12 1.644 870 1.662 881 1.652 898 1.627 912 1.624 919 Change NC NC NC -5 1/4 +5 1/4 AUG12 1.730 796 1.716 799 1.712 800 1.700 808 1.695 821 SEP12 1.740 720 1.725 729 1.730 744 1.710 751 1.706 766 Cheese 40-lb. block OCT12 1.742 600 1.730 604 1.730 611 1.720 616 1.710 635 Price $1.4875 $1.4875 $1.4875 $1.4875 $1.4875 NOV12 1.720 599 1.723 604 1.717 604 1.715 612 1.705 632 Change NC NC NC NC NC DEC12 1.720 637 1.720 637 1.720 637 1.720 637 1.705 660 JAN 13 1.720 42 1.720 42 1.720 42 1.720 42 1.705 42 Weekly average (April 9-13): Barrels: $1.4495(-.0118); 40-lb. Blocks: $1.4875(-.0019). FEB 13 1.750 2 1.750 2 1.750 2 1.750 2 1.750 2 MAR 13 1 1 1.750 1 1 Weekly ave. one year ago (April 11-15, 2011): Barrels: $1.5970; 40-lb. Blocks: $1.6220. 1.750 1 1.750 1.750 1.750 Total Contracts Traded/ Extra Grade NDM Open Interest 0/8,377 67/8,420 59/8,462 146/8,520 1 8 6 / 8 , 6 3 0 Price $1.2575 $1.2575 $1.2575 $1.2075 $1.1825 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Change NC NC NC -5 -2 1/2 Grade A NDM Price $1.2675 $1.2175 $1.1925 $1.2675 $1.2675 for the week ended April 12, 2012 Change NC -5 -2 1/2 DRY WHEY FUTURES NC NC (Listings for each day by month, settling price and open interest) Weekly average (April 9-13): Extra Grade: $1.2325(-.0250); Grade A: $1.2425(-.0250). Fri., April 6 Mon., April 9 Tues., April 10 Wed., April 11 Thurs., April 12 Grade AA Butter APR12 53.95 394 54.50 394 54.50 394 54.00 387 57.98 385 Price $1.4300 $1.4250 $1.4250 $1.4250 $1.4250 MAY12 49.50 393 50.00 392 49.25 391 48.50 388 50.50 394 NC -1/2 NC NC NC JUN12 46.00 361 47.00 361 47.00 361 46.50 366 47.50 368 Change JUL12 45.40 200 45.40 200 44.00 203 43.25 212 44.00 213 209 209 Weekly average (April 9-13): Grade AA: $1.4260(-.0184). AUG12 46.00 46.00 45.00 215 43.50 221 43.50 221 SEP12 43.00 188 43.00 188 43.00 189 44.00 198 43.50 199 Class II Cream (Major Northeast Cities): $1.5015(-.1463)–$1.8590(-.1333). OCT12 43.00 169 43.00 169 43.00 172 43.00 175 43.00 175 NOV12 43.00 148 42.00 150 42.00 150 42.00 150 42.00 150 DEC12 42.00 150 42.00 150 42.00 150 42.00 150 42.00 150 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. JAN13 41.00 4 41.00 4 41.00 4 41.00 4 41.00 4 Total Contracts Traded/
Open Interest 0/2,216 9/2,217 25/2,229 100/2,251 23/2,259 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.
Weekly Cold Storage Holdings April 9, 2012 On hand Week Change since April 1 Last Year Monday Change Pounds Percent Pounds Change Butter 8,427 +457 +249 +3 8,272 +155 Dry Products* April 13, 2012 Cheese 132,185 -898 -1,116 -1 126,539 +5,646 (These data, which includes government stocks and is reported in thousands of pounds, are based on reports from a NONFAT DRY MILK limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends Central & East: low/medium heat $1.1250(+2 1/2)-$1.3700(-1/2); in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) mostly $1.1700(-1)-$1.3200. high heat $1.3100(-4)-$1.4175(-3/4). West: low/medium heat $1.1300(-2)-$1.3450; mostly $1.1700(-1)-$1.3000(-2). high heat $1.2900(-1)-$1.3900. CLASS III PRICE Calif. manufacturing plants: extra grade/grade A weighted ave. $1.2980(-.0200) (Dollars per hundredweight, 3.5% butterfat test) based on 14,814,431 lbs. Sales to CCC: 0 lbs. YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC 2006 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47 WHOLE MILK POWDER (National): $1.5300(-2)-$1.5500(-3 1/2). 2007 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60 2008 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.28 17.06 15.51 15.28 2009 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 EDIBLE LACTOSE 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 (FOB)Central and West: $.8600-$1.0050(+5 1/2); mostly $.8900-$.9400(+2). 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 2012 17.05 16.06 15.72 DRY WHEY Central: nonhygroscopic $.3000-$.6200(-3 1/2); mostly $.5000(-4)-$.6000(-2). STAFF SUBSCRIPTION INFORMATION West: nonhygroscopic $.3000-$.6100(-2); Susan Quarne, mostly $.4800-$.5525(-1). (PH 608/831-6002; FAX 608/831-1004) (FOB) Northeast: extra grade/grade A $.5600(-2)-$.6400(-2). e-mail: [email protected] Kate Sander, ANIMAL FEED (Central): Whey spray milk replacer $.4300(-2)-$.5000(-4). (PH 509/962-4026; FAX 509/962-4027) POSTMASTER: e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Sowerwine, Services, P. O. Box 628254, Middleton, WI 53562; Form WHEY PROTEIN CONCENTRATE (34 percent): $1.2000-$1.6100; (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. mostly $1.3600(-4)-$1.4900(-3). e-mail: [email protected] Rena Archwamety, (PH 608/288-9090; FAX 608/288-9093) DRY BUTTERMILK e-mail: [email protected] (FOB)Central & East: $1.0950(-8 1/2)-$1.2825(-2 1/4). Aaron Martin, (FOB) West: $1.1100(-2)-$1.2300(-2); mostly $1.1500(-3)-$1.2000(-2). (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] CASEIN: Rennet $4.3000-$4.7000; Acid $4.6000-$4.9000. REGULAR CONTRIBUTORS John Umhoefer, Downes-O'Neill LLC, International Dairy *Source: USDA’s Dairy Market News Foods Association, National Milk Producers Federation SUBSCRIPTIONS & BUSINESS STAFF Subscription/advertising rates available upon request Contact: Susan Quarne - Publisher Subscriptions: P.O. Box 628254, Middleton, WI 53562 PHONE 608/831-6002 • FAX 608/831-1004
WEBSITE: www.cheesemarketnews.com
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 13, 2012 — CHEESE MARKET NEWS® 3 MARKET INDICATORS NEWS/BUSINESS Arena Cheese is awarded BRC certification April 13, 2012 International Dairy Markets ARENA, Wis. — Arena Cheese has been tion on safe foods, the BRC certification Western and Eastern Europe awarded certification by the British validates Arena Cheese’s food safety Butter: 82 percent butterfat $3,400(-45)-$3,850(-175); Retail Consortium (BRC) for meeting program, the company says. 99 percent butterfat $4,050(-450)-$4,475(-125). the food safety guidelines of the Global “Many of our current customers have Skim Milk Powder: 1.25 percent butterfat $2,575(-100)-$2,775(-125). Food Safety Initiative (GFSI). requested and required GFSI certifica- Whole Milk Powder: 26 percent butterfat $3,350(-50)-$3,425(-225). The Arena Cheese team, led by Thad tion in the past 18 months,” says Bill Whey Powder: Nonhygroscopic $1,025(-75)-$1,250(-75). Hanson, head of quality assurance, has Hanson, vice president and head cheese- Oceania logged hours of training over the last year maker, Arena Cheese. “We knew that this Butter: 82 percent butterfat $3,500(-200)-$3,900(-100). and has made substantial upgrades to was a natural step up from our existing Cheddar Cheese: 39 percent maximum moisture $3,250(-250)-$4,250(-150). the facility and equipment to make the food safety program that we needed to Skim Milk Powder: 1.25 percent butterfat $3,000-$3,300(-100). BRC certification possible. take to move Arena Cheese to the next Whole Milk Powder: 26 percent butterfat $3,225(-75)-$3,600. With the Food Safety Modernization level of quality assurance for the benefit Act’s focus on prevention of food safety of our customers. Management was and * Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert to price per pound: divide price by 2,204.6 pounds. problems and increased consumer atten- is firmly behind this initiative.” CMN
RETAIL PRICES (Consumer Price Index*) Percent change versus March 2012 1 mo. 6 mo. 1 year 2 years Cheese & related products 225.783 -0.2 -0.6 +8.7 +10.7 CME FUTURES for the week ended April 12, 2012 Dairy & related products 219.131 -0.1 -0.1 +6.3 +10.2 Class III Milk#* All Food 232.792 +0.1 +1.0 +3.3 +6.3 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100. Fri., April 6 Mon., April 9 Tues., April 10 Wed., April 11 Thurs., April 12 APR12 15.50 4,804 15.62 4,794 15.64 4,779 15.60 4,756 15.73 4,767 MAY12 15.31 4,418 15.31 4,527 15.36 4,528 14.88 4,558 14.68 4,590 JUN12 15.35 3,708 15.29 3,682 15.30 3,675 14.97 3,722 14.89 3,751 National Dairy Products Sales Report JUL12 16.03 2,791 15.95 2,799 15.94 2,831 15.70 2,867 15.70 2,907 AUG12 16.65 2,638 16.56 2,664 16.56 2,666 16.37 2,707 16.40 2,723 For the week ended: 4/7/12 3/31/12 3/24/12 3 / 1 7 / 1 2 SEP12 16.74 2,310 16.64 2,314 16.65 2,319 16.50 2,363 16.46 2,395 OCT12 16.67 2,150 16.60 2,156 16.60 2,157 16.50 2,169 16.46 2,181 Cheese 40-lb. Blocks: NOV12 16.52 1,981 16.54 1,984 16.55 1,983 16.46 1,995 16.41 2,011 Average price1 $1.5431 $1.5387 $1.5134 $1.4955 DEC12 16.50 1,873 16.51 1,872 16.53 1,873 16.45 1,864 16.40 1,890 Sales volume2 11,250,617 9,488,395 9,554,443 10,257,090 JAN13 16.24 191 16.20 192 16.21 192 16.20 195 16.20 196 Cheese 500-lb. Barrels: FEB13 16.11 143 16.11 143 16.11 143 16.04 144 16.10 146 1 MAR13 16.33 121 16.33 121 16.33 121 16.29 123 16.29 124 Average price $1.6215 *$1.6713 $1.6333 $1.5857 APR13 16.21 41 16.26 41 16.30 44 16.26 51 16.31 51 Adj. price to 38% moisture $1.5415 *$1.5896 $1.5549 $1.5056 MAY13 16.16 28 16.16 28 16.16 28 16.00 29 16.01 29 Sales volume2 9,454,812 *9,952,335 9,924,835 11,921,822 JUN13 16.16 28 16.16 28 16.16 28 16.16 28 16.16 29 Moisture content 34.78 34.81 34.87 34.70 JUL13 16.25 17 16.25 17 16.25 17 16.25 17 16.25 17 Butter: 14 AUG13 16.05 14 16.05 14 16.05 14 16.05 14 16.05 1 SEP13 16.15 4 16.15 4 16.15 4 16.15 4 16.15 4 Average price $1.4753 $1.5001 $1.4519 $1.4425 OCT 13 16.05 4 16.05 4 16.05 4 16.05 4 16.05 4 Sales volume2 2,845,894 6,118,090 6,594,422 4,876,999 Total Contracts Traded/ Nonfat Dry Milk: 1 Open Interest 0/27,270 652/27,390 453/27,412 1,342/27,616 1 , 0 5 6 / 2 7 , 8 3 5 Average price $1.2605 *$1.2747 *$1.3007 *$1.3256 Sales volume2 22,270,600 *23,622,399 *28,521,183 23,438,045 Class IV Milk Dry Whey: Fri., April 6 Mon., April 9 Tues., April 10 Wed., April 11 Thurs., April 12 Average price1 $0.6133 *$0.5946 $0.6113 $0.6066 2 APR12 14.80 338 14.85 338 14.85 338 14.85 338 14.85 338 Sales volume 6,193,970 *8,523,491 8,184,903 8,549,009 MAY12 14.77 277 14.77 277 14.80 282 14.80 282 14.73 282 JUN12 14.95 238 14.95 238 14.98 243 14.98 243 14.98 243 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. 79 JUL12 15.15 73 15.15 15.15 79 15.11 80 15.10 83 Reported in pounds. More information is available by calling AMS at 202-720-4392. AUG12 15.50 58 15.50 58 15.50 58 15.50 58 15.50 58 SEP12 16.00 61 15.97 61 15.75 61 15.74 61 15.74 61 OCT12 16.05 72 16.05 72 16.05 72 16.05 72 16.05 72 NOV12 16.15 62 16.15 62 16.15 62 16.15 62 16.15 62 DEC12 16.00 59 16.00 59 16.00 59 16.00 59 16.00 59
Total Contracts Traded/ CUSTOM MACHINERY Open Interest 0/1,238 10/1,244 10/1,254 2/1,255 1 0 / 1 , 2 5 8 Cash-Settled NDM DEDICATED TO THE CHEESE & DAIRY Fri., April 6 Mon., April 9 Tues., April 10 Wed., April 11 Thurs., April 12 INDUSTRIES FOR OVER FOUR DECADES! APR12 127.75 258 127.75 258 127.50 258 127.50 260 125.00 259 As a premier designer and fabricator of machinery, Johnson Industries MAY12 125.00 296 125.00 296 125.00 296 125.00 296 123.50 297 has provided a number of custom solutions for various industries JUN12 126.00 378 126.00 378 126.00 380 126.00 380 125.00 388 to meet customer-specific application requirements. JUL12 127.50 341 127.50 344 128.00 344 128.00 346 126.00 353 AUG12 130.00 305 130.00 323 130.00 325 130.00 333 129.00 351 Our commitment to quality and service will exceed SEP12 132.00 200 131.00 215 131.00 218 131.00 321 131.00 225 your expectations; and we are positioned to be your OCT12 134.03 176 134.03 178 134.03 182 134.03 183 134.00 189 long-term partner for all of your cheesemaking needs. NOV 12 135.00 141 135.00 141 135.00 143 135.00 145 135.03 146 Innovation, durability and quality are found in DEC 12 135.00 96 135.00 96 135.00 96 135.00 97 135.00 97 every machine or system we deliver. Total Contracts Traded/ Solutions include: Open Interest 0/2,191 41/2,229 24/2,242 18/2,261 50/2,305 U Robotics U Extrusion Systems UÊ *Ê/À>ÃviÀÊ ÛiÞÀÃÊU Drums Cash-Settled Butter U Brine Metering Systems U Brine Systems Fri., April 6 Mon., April 9 Tues., April 10 Wed., April 11 Thurs., April 12 U Filling & Closing Systems UÊ/ÕiÊ*ÀiÃÃià U Inspection Systems UÊ*ÀViÃÃ}Ê-ÞÃÌià APR12 142.00 731 142.00 746 142.75 746 143.50 747 143.50 747 U Curing Tunnels U Ribbon Blending Systems MAY12 142.75 616 142.75 616 143.00 618 143.50 627 143.50 627 U And So Much More... JUN12 146.00 732 145.00 741 146.25 750 146.50 750 146.25 750 JUL12 147.25 593 147.28 593 147.50 594 148.15 594 149.50 595 U SERVICE U INNOVATION AUG12 149.25 594 149.75 592 150.25 591 151.50 590 151.50 590 Your answer to accurate dry salting. U DEDICATION SEP12 152.50 564 153.00 565 153.00 566 152.75 570 152.75 570 OCT12 155.75 601 155.75 601 155.75 601 155.75 603 156.00 605 NOV12 158.50 534 158.25 536 542 158.50 560 158.25 536 158.25 6391 Lake Road, Windsor, WI 53598 DEC12 157.25 402 157.50 402 157.50 402 157.50 402 157.50 410 Johnson Industries *\ÊÈän®Ên{È{{ÊUÊ8\ÊÈän®Ên{ÈÇ£x JAN 13 159.00 2 159.00 2 159.00 2 159.00 2 159.00 2 © \ÊÊvJ Ã`Ì°V Total Contracts Traded/ International Inc. 7 \ÊÊÜÜÜ° Ã`Ì°V Open Interest 0/5,369 85/5,394 39/5,406 77/5,427 43/5,456 Your Global Cheese Making and Processing Equipment Resource Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. #The total contracts traded for Class III milk includes electronically-traded contract volumes. *Total Contracts Traded/Open Interest reflect an additional month not included in this chart. For more information please visit www.johnsonindint.com
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — April 13, 2012 EXPORT TOOL KIT CMN Exclusive!
• It is working to include GI provi- Federation and International Dairy Foods Perspective: sions in its FTA with Canada at a time Association, to form the Consortium for when that nation is finally showing signs Common Food Names, an independent Export Expertise that it may be willing to reform its highly international group focused on countering regulated dairy market and broaden U.S. the GI threat. dairy export opportunity. (Canada is the The consortium, which debuted in No. 4 U.S. cheese export market, and the March and held an open reception this Trans-Pacific Partnership FTA offers the week in Milwaukee in conjunction with possibility of significantly expanding cur- the International Cheese Technology rent U.S. export access.) Exposition, seeks to draw attention to • It is processing applications in the and prevent efforts to restrict the use EU to provide GI protection to danbo and of common food names (cheese and havarti, despite the fact that both are otherwise). It supports well-designed GIs Codex standardized names. but opposes any attempts to monopolize This last point is one of the most auda- generic names that have become part of cious. It is shocking that the EU would the public domain. even consider allowing GIs for Codex The EU’s efforts have thrived under standardized cheese names. the radar — behind the closed doors of Then again, in a similarly shocking negotiations and in subsequent work with turn of events, a 2008 EU court ruled foreign governments through more than A global response to a global threat that parmesan is protected under the a dozen free trade agreements currently When the U.S.-South Korea free Evidence abounds that the EU has Parmigiano Reggiano GI despite being moving through the pipeline. trade agreement (FTA) went into affect made the monopolization of generic food markedly different and having a very long The consortium plans to shine a in March, it opened many doors for U.S. names a priority in trade discussions history of manufacturing and use outside spotlight on the problem by informing cheese suppliers. A few however remained around the world: of the Parma region in Italy. consumer groups, farmer associations, shut — not from latent protectionist fears • It is pressing to include GI provisions Where does the effort end? Are brie, food processors and ag and trade officials of the Koreans, as we might have originally in potential talks with the United States camembert, edam, gouda, provolone and of the damage that will be caused in their feared, but the strategic maneuvering of that could bring GI restrictions to the even cheddar and mozzarella next? own countries if the reckless restriction the European Commission, which is in domestic market. The fall out, if the European Com- of common food names is left unchecked. charge of policy and negotiating agree- • It is working with China to develop mission’s efforts are left unchallenged, It also will work with leaders in agri- ments for the European Union (EU). a GI system that aligns with EU views. would be disastrous for the U.S. and culture, trade and intellectual property Because of the EU government’s ag- China already agreed to a “10 for 10” the global cheese industry. All cheese rights to develop and foster the adoption gressive efforts to confiscate common (ge- deal under which the two nations would producers would be required to re-label of a just system of GIs that preserves the neric) food names, including many of the swap and honor 10 of each of their GIs. products, remake marketing campaigns right for companies to use generic food most well-known cheeses, U.S. suppliers (China’s cheese market expanded 20 and reeducate buyers and consumers, a and beverage names as they have been will no longer be able to sell asiago, feta, percent annually over the past decade, prospect that would cost billions. U.S. doing for decades. fontina or gorgonzola in Korea — at least became a top 10 market for U.S. cheese cheese suppliers would see the promise But the effort needs the food industry’s not under those names. The restriction is sales in 2011 and holds huge potential for of emerging markets shrink considerably support, particularly cheese suppliers and solely due to the EU’s demands under its future growth.) and could even face business upheaval those supplying the critical raw ingredient FTA with Korea. • It is working to influence Japan here at home. for cheese — high-quality milk. The European Commission is pursuing through exploratory FTA discussions and The breadth of the problem and the re- Evidence is mounting that inac- a multi-pronged international effort to separately with the country’s Ag Ministry sources allocated by the 27-member bloc tion would only cause GI restrictions confiscate common names. Its strategy to encourage the adoption of an EU-style demands a comprehensive, coordinated to worsen with time. To find out more will have far-ranging negative repercus- GI system. (Japan is the No. 3 U.S. cheese global response. To meet the challenge, about the Coalition for Common Food sions on the international cheese business export market, with sales up 54 percent U.S. Dairy Export Council pulled together Names and what you can do to help, unless it is strongly contested. Geographi- in 2011 vs. the previous year.) an international coalition of concerned visit www.commonfoodnames.com. CMN cal indication (GI) provisions in Europe • It inserted GI provisions into FTAs companies and organizations, including and within the EU-South Korea FTA are with Central America, Colombia and Peru. dairy companies and associations from The views expressed by CMN’s guest a mere example of the intentions and the (U.S. cheese sales to Central America grew Canada, Argentina and Central America, columnists are their own opinions and extent that the EU is prepared to go in the 58 percent from 2010-2011, and Panama as well as U.S. companies and organiza- do not necessarily reflect those of Cheese international arena. is another top 10 cheese market.) tions such as National Milk Producers Market News®. NEWS/BUSINESS Former Milk Specialties Global CEO launches enterprise-based development organization CHICAGO — Trevor Tomkins, who re- port healthy, prosperous communities. the form of loans or equity that can be dairy company, Centrolac, is one of the cently retired as CEO of Milk Specialties “venture | dairy was founded to em- used to procure equipment, purchase partners in the project, which will have Global, this week announced the launch power dairy entrepreneurs to establish feed, build infrastructure and oversee the Tetra Laval Food for Development of a new enterprise-based development sustainable business practices that can operations. Office as an advisor. Currently, venture organization called “venture | dairy,” improve their lives and the lives of their Tomkins says this structure allows | dairy also is undertaking a feasibility In founding the organization, Tom- families, and better their communities,” donors and investors to support the study in Rwanda to determine whether kins looked outside the traditional aid Tomkins says. “This is the driving force organization’s initiatives in ways that its developing dairy industry can be and assistance models and worked to in- behind our organization.” best meet their financial and philan- helped by the construction of a dairy fuse emerging-market dairy enterprises Structured to promote measurable thropic goals. processing plant. with knowledge, technology and capital outcomes, venture | dairy is both a “venture | dairy’s impact component venture | dairy is supported by a for positive social and economic change. not-for-profit organization and a social is in the quantifiable returns it will team of leaders in finance, business, in- Promoting social entrepreneurship investment fund. The not-for-profit provide for investors,” Tomkins says. ternational development and the dairy and international development, Tom- operation prepares dairy enterprises “Our fund is designed to benefit the sciences, all of whom have been involved kins and the venture | dairy organization to succeed by supporting technology entrepreneurs and the investors who in the crafting of the organization. The work with partners around the world advancement and training in dairy will see real and measurable results.” official launch of venture | dairy will be to increase the efficiency and produc- production and coaching those involved The organization’s inaugural project celebrated May 1 at 7 p.m. at the Union tivity of small-scale dairy production through the fundamentals of business is the formation of a “Dairy Hub” in Ni- League Club of Chicago. in emerging markets, aiming to build and value-chain development. The caragua that will work with Nicaraguan For more information about ven- environmentally- and economically- social investment fund provides ac- farmers to improve milk production ture | dairy and its projects, visit sustainable dairy enterprises that sup- cess to affordable, patient capital in and farm profitability. Nicaraguan www.venturedairy.org. CMN Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 13, 2012 — CHEESE MARKET NEWS® 5 Retail WATC H NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Edelweiss Creamery’s new store in Verona will feature Wis. cheese By Kate Sander pairings, cured meats, olive oil and other accouterments to go with the cheese. MONTICELLO, Wis.— Bruce Workman, Seasonal gift boxes also will be offered. president and cheesemaker at Edelweiss The focus will be on the cheese, but there Creamery in Monticello, Wis., and his will be enough selection that customers wife Kathy have been sharing Edelweiss can mix and match 6-packs of beer or Creamery’s cheeses, including Gouda, try other products they like best with Emmentaler, Lacey Swiss, Havarti, a particular cheese. Knives and cutting Muenster and Butterkäse, at the farmer’s boards will be available as will be cheese market in Madison for the last several flights to go. years — and loving every minute of it. As for the cheese, there will be lots In part because of the positive recep- of Wisconsin variety to choose from — tion at the farmer’s market, the couple no foreign imports and nothing from found themselves wanting another venue other states. to talk directly to customers. They de- “Only Wisconsin cheese,” Workman cided to explore opening a retail store firmly says. “We have everything here that features their own cheese as well as in the state. That’s what’s so awesome other Wisconsin cheesemakers’ products about Wisconsin. — “because we have the best cheeses BRINGING A SPOTLIGHT TO AMERICA’S DAIRYLAND — Bruce and Kathy Workman of in the world … why go anywhere else?” Edelweiss Creamery will open a retail store in Verona, Wis., next month featuring their Bruce Workman says. cheeses as well as those of other Wisconsin cheesemakers. The dream of a retail store will be- “I know all of come a reality at the end of May — just The store will be open seven days a The Workmans are looking forward in time to celebrate June Dairy Month the cheesemakers week, Monday through Saturday, 9 a.m. to having their fellow cheesemakers’ — when the Workmans open “Edelweiss in the state, and I want to 6 p.m., and Sundays, noon to 6 p.m. products in their store as well as their Cheese Authentic Wisconsin,” a cheese “We really want to try to meet the own. The company makes just under 2 retail shop in Verona, Wis., featuring to bring everybody in to needs of people who are working and on million pounds of cheese annually, and Wisconsin cheese. be part of this store. their way home,” Kathy Workman says. about 90 percent of Edelweiss Cream- The store has been a few years in The 800-square-foot store also will ery’s cheese is sold under other labels. the making. We want to make sure include a kitchen where quiches, cheese In addition to the cheeses produced “We had been talking about a store we have as many and meat sandwiches, snack packs and under the Edelweiss Creamery label, for a couple of years, and we are ready other cheese-related fare will be pre- Workman also makes the cheese for for a new venture,” says Kathy Workman, cheeses as we can. pared. Purchases can be made to go, but Edelweiss Graziers Co-op using milk who recently retired from her career as We’ll be able to fill there will be seating for 12 inside as well from the five co-op families dedicated to a teacher to pursue the couple’s dream as outside seating once the landscaping rotational grazing. The cows are grazed of operating a store. up the place is completed. whenever possible, allowing the unique Finding the right location was one of in a heartbeat.” The Workmans’ desire is for Edel- flavors and seasonality of the forage to the biggest hurdles. After looking for a weiss Cheese Authentic Wisconsin to come through in the milk and, subse- while, they learned of a 1950s bungalow Bruce Workman become a destination. The store is lo- quently, the cheese. in Verona at 202 West Verona Avenue. EDELWEISS CREAMERY cated along a major bike trail, and they All told, the company currently makes Verona, 25 minutes away from their would love to see customers ride their about 23 varieties of cheese, and Bruce plant in Monticello, is an ideal location bikes and stop in for a glass of wine, a Workman most enjoys making cheeses because the southwest Madison suburb cheese flight and some jazz music on a without added flavors. doesn’t have a store devoted to cheese “I know all of the cheesemakers in Sunday afternoon. “I don’t like to add condiments; I and is one of the fastest growing com- the state, and I want to bring everybody The Workmans expect to open the want the cheese to stand alone,” he says. munities in Wisconsin, Bruce Workman in to be part of this store. We want to store with about 150 cheese varieties That said, he knows many people are says. The couple was able to get the house make sure we have as many cheeses as on hand. As they work on the last details seeking added flavors, so he produces rezoned for commercial business and is we can. We’ll be able to fill up the place in these six weeks before opening, they some of those cheeses as well. In fact, the in the process of completely renovating it in a heartbeat,” he says. are keeping all kinds of consumers in company’s Onion Havarti placed third in top to bottom, complete with brick front In fact, the Workmans are doing their mind — those who haven’t really experi- its class at the American Cheese Society and spacious garden. The full details of best to make sure as many products mented with cheese and are looking for (ACS) competition last summer. Over the the decor still are being worked out, as possible in the store are sourced in a basic Cheddar or Jack and those who past several years, the company’s Muen- but Kathy Workman describes it as “a Wisconsin, including Wisconsin meats are looking for a high-end artisan cheese ster, grass-based Emmentaler and grass- bit eclectic.” and microbrews. Bruce Workman says for a special occasion. Pre-packed cuts based Gouda also have been honored The store will be more than just a there will be a few Wisconsin wines too. of cheese will be available as will a deli in the ACS competition, the Workmans place to buy cheese. The Workmans are In addition to cheese-knowledgeable case with cheeses that can be cut and say. In addition, the company’s Havarti in the process of obtaining a beer and people working in the store, a video will wrapped on site. placed first and Muenster placed third wine license for the establishment and be available for customers to learn more “There will be a mix of cheeses to fit in the 2010 World Championship Cheese will feature cheese and wine and beer about the cheeses of Wisconsin. all budgets,” Kathy Workman says. Turn to EDELWEISS, page 7
Also in Retail WATCH: Alouette expands spreadable Cheddar line … Page 6 Crystal Farms introduces new products … Page 7
Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — April 13, 2012 RETAIL ROUND-UP Cabot announces it will be exclusive cheese sponsor of 2012 Grilled Cheese Invitational CABOT, Vt. — Cabot Creamery Co- in all of us,” says Candace Karu, Cabot’s Tim Walker, chief instigator and While attending the invitational, operative recently announced that it lifestyle commentator and one of the founder of the Grilled Cheese Invita- attendees can visit Cabot’s “Cheddar is the exclusive cheese sponsor of the executive judges of the competition. tional, notes that growing up on the Reception” tent, a 40-foot by 40-foot 2012 Grilled Cheese Invitational, which “April is National Grilled Cheese East coast, Cabot was his family’s “go area full of Cabot cheese samples and will be held April 28 at the Rose Bowl month, and being a part of the Grilled to” cheese. hot grilled cheese sandwiches featur- Stadium in Pasadena, Calif. Cheese Invitational is a unique op- “Cabot’s dedication to communities ing some of the company’s recipes. “We’re truly excited to be a part portunity for our farmers to share the and their farm families makes their For more information on the 2012 of this amazing and zany event that Cabot brand with our good friends on cheese taste even better, and I for one Grilled Cheese Invitational, visit www. strives to honor a little bit of the ‘chef’ the West coast.” am glad they are a part of our 10th year.” grilledcheeseinvitational.com. CMN Alouette expands spreadable Cheddar line Coupons saved consumers billions in 2010 NEW HOLLAND, Penn. — Alouette Anton Villa, director of marketing LIVONIA, Mich. — Increasing con- that found 78.3 percent of consum- Cheese has added Sharp Cheddar and new products, Alouette Cheese. “We sumer use of coupons helped thrifty ers regularly used coupons in 2010, Bacon Cheddar flavors to its line of are very enthusiastic to add two new shoppers save $3.7 billion in 2010, which is up from the 77 percent re- spreadable Cheddar cheese. Cheddar flavors to an award-winning nearly a 6-percent increase from ported in 2009 and the 75.8 percent Sold in a ready-to-serve 6-ounce lineup that already includes Alouette 2009, according to Valassis media reported in 2008. container with a suggested retail price Garlic & Herbs and Alouette Savory and marketing companies. “Consumer demand for coupons of $4.99, the new flavors feature a full Vegetable Soft Spreadable Cheese.” Marketers distributed 332 billion remained high in 2010 as shopping body and robust flavor, the company The new Cheddar flavors are made in 2010, which is more than in any habits created during the most re- says. with 12-month aged Cheddar, are prior year and 21 billion more cou- cent recessionary period sustained “Bacon is a top 10 food trend of Kosher certified and gluten-free, the pons than were distributed in 2009. throughout the sluggish economic re- the decade according to the Food company says. “Marketers are distributing more covery that occurred during the year,” Network, and Cheddar is the world’s For more information, vis- coupons in the marketplace to reach says Charlie Brown, vice president of best selling cheese,” says Cristina it www.alouette.com. CMN today’s value-centric consumer,” says marketing, NCH Marketing Services. Suzie Brown, chief marketing officer, In a pre-recession survey, 63.6 Forever Cheese partners with Carbonfund Valassis. “For years, we have heard percent of consumers reported us- that the consumer is king and this ing coupons. BETHESDA, Md. — Forever Cheese has 1 million trees by the end of the year. rings so true today. Shoppers and Valassis also found that the aver- joined the Carbonfund.org Foundation, which “In 2011, we planted over 325,000 trees. savings go hand in hand.” age face value of a coupon distributed allows business to receive one free tree for Earth Day 2012 provides a perfect celebration Redemption value in the United in 2010 was $1.46, a 6.6 percent every two trees purchased and planted for for businesses like Forever Cheese to be a States grew more than 3 percent to increase from 2009. However, the Earth Day. part of this collaborative, global effort,” says 3.3 billion in 2010. The increasing 9-week expiration window in 2010 Forever Cheese immediately fund- Carbonfund.org. trend of consumers using coupons is approximately a week and half ed the planting of 7,500 trees globally. To learn more about the promotion, e-mail was further supported by a NCH shorter than the average expiration The Carbonfund.org is striving to plant Alterra Hetzel at [email protected]. CMN Marketing Service consumer survey time in 2009. CMN Kraft Foods rolls out ‘Fresh Take’ campaign GLENVIEW, Ill. — Kraft Foods Inc. restaurants to get a quick meal,” says has rolled out a new campaign, Fresh Arthur Sevilla, brand manager, Kraft Take, which blends cheeses and sea- Foods. “Kraft Fresh Take offers a fla- soned bread crumbs that dress up tra- vor upgrade to your go-to recipes like ditional dishes in about five minutes. chicken or tacos. With minimal prep With Americans cooking at home you could enjoy chili-lime and panko more often and busy schedules adding tilapia tacos at your next taco night.” to the pressure of finding new dinner Fresh Take products are packaged ideas, Fresh Take aims to minimize the in a compartmentalized bag that also stress of meal planning while deliver- serves as a mixing bowl. The bag is ing fresh and flavorful entrees that can opened to break a center seal, com- be prepared quickly, the company says. bining cheese and seasoned bread “Most families rely on the same few crumbs. Creating dinner recipes week after week, or To learn more, visit www. Successful they turn to takeout and drive-through kraftfreshtake.com. CMN Partnerships The Melting Pot celebrates National Cheese is a Process! Fondue Day with fondue for 25,000 people TAMPA, Fla. — The Melting Pot fon- $16 per selection, and prices vary by Dairyfood USA has the capabilities to offer you products with a full flavor due restaurant franchise offered free locations. profile, texture and mouth feel to meet the cheese fondue to the first 25,000 people “We are known for our cheese most discerning pallet. Our customized formulas can Dairyfood USA offers: who signed up for its Club Fondue April fondues and just want to share that help differentiate your product in the marketplace and s 3UPERIOR 4ASTE 5SING 11 in celebration of National Cheese decadence with America as we leverage help drive sales and improve your bottom line. From .ATURAL )NGREDIENTS single serve to 2-lb. cups, cheese wedges or deli links, s ,ONGER 3HELF ,IFE Fondue Day. a nationally-recognized day (April 11) our commitment to quality will meet or exceed your s .ATURALLY 3MOKED Emmi Roth USA, the cheese vendor to grow our e-mail program’s database, expectations. s #USTOMIZED for The Melting Pot’s cheese fondues, introduce our brand to new guests and &ORMULATIONS helped sponsor the event, pitching in share the unique dining experience s 31& ,EVEL #ERTIlED 02)6!4% ,!"%, s 2%4!), s &//$3%26)#% s ')&4 0!#+ for an at-cost reimbursement for the we offer,” says Cindy Haynes, senior s &ULL 1!2$ “Compare the differences ounce for ounce.” $EPARTMENT participating franchisees. vice president of marketing for Front To receive the free cheese fondue, Burner Brands, the restaurant manage- Club Fondue sign-up entries were ment company for The Melting Pot. accepted on a special website, www. Club Fondue, The Melting Pot’s nationalcheesefondueday.com. The e-mail marketing program, has more #ALL US TODAY FOR DETAILS first 25,000 new members received a than 2 million members and offers 2819 County Road F s Blue Mounds, WI 53517 free cheese fondue voucher via e-mail special fondue features including Ph: (608) 437-5598 s Fax: (608) 437-8850 to be redeemed from April 16-June 14, wine events, food tastings, special [email protected] s www.dairyfoodusa.com 2012. The cheese fondue course, which events and advanced holiday reser- serves two people, is valued around vation privileges. CMN For more information please visit www.dairyfoodusa.com
Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com RETAILING PERSPECTIVES April 13, 2012 — CHEESE MARKET NEWS® 7 Crystal Farms announces addition of new Belle Chevre unveils new Original Flavor line of spreadable wedges, pepper cheese spreadable Chevre in 8-ounce container MINNETONKA, Minn. — Crystal available in 8-ounce packages of ELKMONT, Ala. — Belle Chevre this Goat Cheese can easily replace Ricotta, Farms recently announced the ad- chunks and slices, come in three week announced the release of a new cream cheese, cottage cheese or Fresh dition of two new varieties of cheese flavors: Roasted Red Pepper, Pepper 6-ounce tub of Original Spreadable Goat Mozzarella in any dish, Belle Chevre to its array of product offerings. Jack, and Jalapeño and Habanero Cheese, a creamy goat cheese with a says. Recipe ideas can be found at www. The new items include spreadable Jack. The level of hotness, ranging pure, clean flavor. cookwithchevre.com. cheese wedges and a line of pepper from mild to hot, is noted on each The fresh, soft cheese is ideal for “If I could only have one cheese, this cheeses, all of which are available in product label. spreading, dipping, spooning and substi- would be it,” says Tasia Malakasis, presi- stores now. “Crystal Farms is committed to tuting in any recipe, the company says. dent, Belle Chevre. “It’s the basis of many Crystal Farms’ spreadable cheese product innovation and variety,” says The cheese is lower in fat and calories of our most popular items, like our honey wedges come in three flavors: Light Hollie Schroeder, marketing manager than comparative cow’s milk products, breakfast cheese and Pimento Chevre.” Creamy Swiss, Light Garlic and Herb, for Crystal Farms Cheese. “Our new the company adds. For more information, vis- and Light Jalapeño Pepper. lines of spreadable wedges and pep- Belle Chevre Original Spreadable it www.bellechevre.com. CMN Crystal Farms notes that at just per cheeses further that commitment 30 calories per serving, the cheese by giving our customers even more wedges are a healthy snack, perfect delicious choices and flavors to enjoy.” for spreading on crackers, melting on Crystal Farms’ spreadable cheese The five-time graduate of the intensive vegetables or enjoying on the go. The wedges and pepper cheese lines join EDELWEISS Wisconsin Master Cheesemaker program Continued from page 5 4-ounce wedges come individually Crystal Farms’ existing lines of shreds, holds certifications in Baby Swiss, But- wrapped and are available in pack- chunks, slices and String cheese. terkäse, Emmental, Gruyere, Havarti, ages of six. For more information, visit www. Contest, and in the 2011 U.S. Cham- Raclette, specialty Swiss (low-sodium, Crystal Farms’ pepper cheeses, crystalfarmscheese.com. CMN pionship Cheese Contest, the company’s lowfat Lacey Swiss), Brick and Muenster. Lacey Swiss placed first and Havarti Because Workman’s love is chee- placed third. semaking — “I’m a cheesemaker,” he AUCTION Beek, CONO Kaasmakers, WestBeemster, Workman says that the fact his says simply — other than the cheese Netherlands, for $40 per pound, or a cheeses are made in open vats and that marketed at the farmer’s market and Continued from page 1 total of $1,040. every cheese takes its time to be made, the store, Edelweiss Creamery cheeses • Item 9: Cabot’s Habit — DSM Food help set them apart from others. will continue to be marketed by Jeff Mozz Team 2, LMPS Mozz String Cheese Specialties USA, Menomonee Falls, Wis., “The milk quality down here is Wideman and Shirley Knox of Maple (2 pounds) made by String Team 1, and purchased 42 pounds of Vermont Aged excellent,” he says of Green County, Leaf Sales Inc., who also are partners Fresh Mozzarella (12 pounds) made by Cheddar made by Cabot Cheddar Team, known for its lush pastures and many in Edelweiss Creamery. FDL Team 1, all with Kraft/Pollio Ital- Cabot Creamery Cooperative, Cabot, Vt., cheesemakers. “I like making cheese, and when ian Cheese Co., Campbell, N.Y., for $50 for $100 per pound, or a total of $4,200. It also doesn’t hurt that Workman they can do the marketing, that’s re- per pound, or a total of $900. • Item 10: Le Gran Gruyere — Jana has years of experience in the business. ally awesome,” Workman says. CMN • Item 3: Grand Glanbia — Baker Foods, Secaucus, N.J., purchased 80 Tilly, Milwaukee, purchased a combined pounds of Gruyère AOC made by Ol- 80 pounds of Medium Cheddar (40 ivier Baudois, Fromagerie Le Cerneux- pounds) made by Bruce Whipple and Péquignot, Le Cerneux-Péquignot, Habanero Pepper Jack (40 pounds) Switzerland, for $20 per pound, or a made by Edhem Cucic, both of Glanbia total of $1,600. Foods Inc., Twin Falls, Idaho, for $75 per • Item 11: Red Barn’s Best — pound, or a total of $6,000. Cheese Market News, Middleton, Wis., 3/52#).' !.$ ,/')34)# 3%26)#%3 • Item 4: Awesome Agropur — Kelley purchased a combined 26 pounds of Supply Inc., Abbotsford, Wis., purchased Heritage Weis Old-World White Cheddar 40 pounds of Cheddar made by Cracker (13 pounds) and Heritage Weis Reserve Barrel Natural Cheese Team, Agropur Old-World White Cheddar (13 pounds)
for Kraft Foods, Glenview, Ill., for $190 made by Wayne Hintz, Red Barn Family 30%#)!,):%$ &/2-5,!4)/.3 per pound, or a total of $7,600. Farms, Appleton, Wis., for $40 per pound, • Item 5: BelGioioso’s Best — GEA or a total of $1,040. Westfalia Separator Group, Northvale, • Item 12: Second Runner Up — MCT N.Y., purchased a combined 28 pounds of Dairies, Appleton, Wis., purchased 15 s 3OURCING AND ,OGISTIC 3ERVICES Parmesan (24 pounds) made by Johnny pounds of Appenzeller Kaese made by ,%!$).' 3).',% 3/52#% s 3PECIALIZED &ORMULATIONS Stender, BelGioioso Cheese Inc.-Chase, Karl Germann, Käserei Othmarsegg, $!)29 3500,)%2 Pulaski, Wis., and Fresh Mozzarella with Andwil, Switzerland, for $160 per pound, s ,EADING 3INGLE 3OURCE $AIRY 3UPPLIER Prosciutto and Basil (4 pounds) made or a total of $2,400. s !GING 0ROGRAMS by Lori Steele, BelGioioso Cheese Inc., • Item 13: Hail Henning’s — Pro Freedom, Wis., for $265 per pound, or a Chemicals, Green Bay, Wis., purchased s (EDGING 3ERVICES total of $7,420. a 40-pound Colby Block made by Kerry 5.0!2!,,%,%$ 3%26)#%3 s 5NPARALLELED 3ERVICES • Item 6: Salemville Success — R. Henning, Henning’s Cheese, Kiel, Wis., s %XPERTISE IN THE 'LOBAL $AIRY -ARKET Mueller Service and Equipment Co. for $120 per pound, or a total of $4,800. s %XPORT 3ERVICES Inc., Monroe, Wis., purchased 12 pounds • Item 14: Guggisberg Gold — GEA of Salemville Gorgonzola made by DCI Westfalia Separator Group, Northvale, Cheese Co., Salemville for DCI Cheese N.Y., purchased a combined 215 pounds %80%24)3% ). 4(% ',/"!, Co., Richfield, Wis., for $210 per pound, of Colby-Jack Longhorn (15 pounds) $!)29 -!2+%4 or a total of $2,520. made by Team DKH, Guggisberg-Deutsch • Item 7: Kiel’s Pride — Masters Käse Haus, Middlebury, Ind., and Block Gallery Foods Inc., Plymouth, Wis., pur- Swiss (200 pounds) made by Team Gug- chased a combined 80 pounds of Cheddar gisberg Sugarcreek, Guggisberg Cheese, (40 pounds) made by Kiel Cheesemakers, Millersburg, Ohio, for $15 per pound, or Land O’Lakes Inc. for WAG, Kiel, Wis., a total of $3,225. and Monterey Jack (40 pounds) made • Item 15: Foremost’s Finest — R. by Kiel Cheesemakers, Land O’Lakes, Mueller Service and Equipment Co. Inc., Kiel, Wis., for $70 per pound, or a total Monroe, Wis., purchased 20 pounds of of $5,600. Part Skim Mozzarella made by Craig 0HONE OR • Item 8: King Cono — Wisconsin Schelling, Foremost Farms USA, Milan, %MAIL INFO MCTDAIRIESCOM Aging and Grading Cheese, Little Wis., for $350 per pound, or a total of 7EB WWWMCTDAIRIESCOM Chute, Wis., purchased 26 pounds of $7,000. BeemsterLite Mild made by Pieter ter Turn to WINNERS, page 8 For more information please visit www.mctdairies.com
Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — April 13, 2012 THE CHEESE TABLE
of il Giardino Provolone Mandarini made WINNERS by Park Cheese for DCI Cheese Co., Continued from page 7 Richfield, Wis., for $190 per pound, or a total of $4,750. • Item 16: Decatur Dynamite — R. • Item 21: Big Emmentaler — Great Mueller Service and Equipment Co. Inc., Lakes Cheese, Hiram, Ohio, purchased Monroe, Wis., purchased a combined 32 200 pounds of Emmentaler Switzerland pounds of Havarti (10 pounds) made by made by Niklaus Haldimann, Käserei Steve Stettler, Quesos para Fundir (12 Scheidweg for Gourmino, Heimen- pounds) made by Decatur Cheesemak- schwand, Switzerland, for $11 per pound, ers, and Pepper Havarti (10 pounds) or a total of $2,200. made by Decatur Cheesemakers, all with • Item 22: Lactalis Leaders — D.R. Decatur Dairy Inc., Brodhead, Wis., for Tech, Grantsburg, Wis., purchased a com- $500 for pound, or a total of $16,000. bined 20 pounds of President Brie (12 • Item 17: Land O’Lakes Pride — pounds) made by John Burris, Lactalis Dupont, Wilmington, Del., purchased American Group, Belmont, Wis., Moz- 12 pounds of Provolone made by Team zarella Fresca in oil, herbs and spices Denmark, Land O’Lakes, Denmark, Wis., (4 pounds) made by Lactalis American for $230 per pound, or a total of $2,760. Group, Tipton, Calif., and Part Skim Whey CHAMPION BID — Dalyn Dye, left, president and CEO of Hoogwegt U.S. Inc., Lake Forest, Ill., • Item 18: Frico’s Favorites — Based Ricotta (4 pounds) made by Brian placed the winning bid of $350 per pound on 24 pounds of Vermeer, the 2012 World Champion- Ivarson Inc., Milwaukee, purchased a Hodur, Sorrento Lactalis, Buffalo, N.Y., ship Cheese Contest Grand Champion made by FrieslandCampina, Wolvega, Friesland, Netherlands. combined 46 pounds of Frico Edam, for $410 per pound, or a total of $8,200. Hans Wammes, right, chief of production at FrieslandCampina, oversaw production of the cheese. The matured (11 pounds), made by Team • Item 23: Spanish Specialties — award-winning cheeses in each contest class were auctioned off Wednesday night during the 2012 Marum, and Gouda Excellent, mild (35 Wisconsin Aging and Grading Cheese, International Cheese Technology Expo in Milwaukee. This year’s auction raised a total of $140,390 to pounds), made by Team Steenderen, Little Chute, Wis., purchased a combined support future contests and scholarships through the Wisconsin Cheese Makers Association, which both with FrieslandCampina, Wolvega, 20 pounds of Maxorata Semi Hard, a hosts the competition and the expo. Netherlands, for $50 per pound, or a goat’s milk cheese (7 pounds) made by total of $2,300. Canarias Seleccion, Alcorcon, Spain, Switzerland, for $40 per pound, or a by Pine River Team 2, Pine River Prepack, • Item 19: AMPI Excellence — and Senorio de Castilla (13 pounds) total of $520. Newton, Wis., for $180 per pound, or a Ivarson Inc., Milwaukee, purchased made by Manuel Viaño, Lacteas Castel- • Item 25: Unique UnieKaas — total of $3,240. 10 pounds of Salted Butter made by lano Leonesas/Reny Picot, Fresno de la Wisconsin Aging and Grading Cheese, • Item 33: W&W Wonderful — R. Associated Milk Producers Inc. Butter Ribera, Zamora, Spain, for $25 per pound, Little Chute, Wis., purchased 21 pounds Mueller Service and Equipment Co. Inc., Plant, AMPI, New Ulm, Minn., for $60 or a total of $500. of Vintage 3-Year Gouda made by Team Monroe, Wis., purchased 10 pounds of per pound, or a total of $600. • Item 24: First Runner Up — MCT Uniekaas, UnieKaas for Best Cheese Queso Fresco made by Team W&W Dairy, • Item 20: Perfetto Park — Jerry Dairies, Appleton, Wis., purchased 13 Corp., Kaatsheuvel, Netherlands, for $55 W&W Dairy, Monroe, Wis., for $20 per Dryer, president of J/D/G Consulting, pounds of Winzer Käse made by Adrian per pound, or a total of $1,155. pound, or a total of $200. Delray Beach, Fla., purchased 25 pounds Mayer, Käserei Grundbach, Wattenwil, • Item 26: Super Swiss Valley — • Item 34: Swiss Specialties — Wis- Chr. Hansen, Milwaukee, purchased a consin Aging and Grading Cheese, Little 10-pound Baby Swiss Wheel made by Chute, Wis., purchased a combined 32 Gabe Wand, Swiss Valley Farms, Monona, pounds of Tête de Moine (7 pounds) Iowa, for $280 per pound, or a total of made by Harald Kämpf, Fromagerie $2,800. de Courtelary, Courtelary, Switzerland; • Item 27: Lake Norden’s Finest — Spluegner Kraeuterzauber (11 pounds) Rice Dairy LLC, Chicago, purchased a made by Jürg Fluekiger, Sennerei Splü- combined 30 pounds of Lite Mozzarella gen, Switzerland; and Urnäscher Holz- (20 pounds) and Reduced Sodium LMPS fasskäse (14 pounds) made by Johannes Mozzarella (10 pounds), both made by Schefer Team, Urnäscher Milchspezial- Team Lake Norden, Lake Norden Cheese itäten, Urnäsch, Switzerland, for $20 per Co., Lake Norden, S.D., for $140 per pound, or a total of $640. pound, or a total of $4,200. • Item 35: King Carr Valley — Excel • Item 28: Best Blue — Tour of Engineering, Fond du Lac, Wis., pur- America’s Dairyland, Wauwautosa, Wis., chased a combined 22 pounds of Black purchased 12 pounds of Organic Danablu Sheep Truffle (12 pounds) and Cave Aged made by Jim Ingvorsen, Bornholms An- Marisa (10 pounds), both made by Carr delmejeri, Klemensker, Denmark, for Valley Cheesemakers, Carr Valley Cheese $130 per pound, or a total of $1,560. Co. Inc., LaValle, Wis., for $95 per pound, • Item 29: Klondike Gold — Milk Spe- or a total of $2,090. cialties Global, Adell, Wis., purchased a • Item 36: Holland’s Family’s Finest combined 42 pounds of Feta in Brine (10 — Ivarson Inc., Milwaukee, purchased pounds) made by Adam Buholzer, Pep- a combined 54 pounds of Marieke Gouda OUTLOOK CONFERENCE percorn Feta in Brine (10 pounds) made Cumin (18 pounds), Marieke Gouda by Steve Webster, Dill Havarti (10 pounds) Smoked (18 pounds) and Marieke Golden Chicago June 28-29, 2012 made by Luke Buholzer, and Muenster (18 pounds), all made by Holland’s (12 pounds) made by Matt Erdley, all Family Cheese Team, Holland’s Family When it comes to dairy industry events, there may be no conference more worthy of with Klondike Cheese Co., Monroe, Wis., Cheese, Thorp, Wis., for $50 per pound, adding to your calendar than INTL FCStone’s Outlook. The premier event of its kind, the for $140 per pound, or a total of $5,880. or a total of $2,700. Outlook Conference provides invaluable insight into the U.S. and global dairy • Item 30: Brunkow’s Best — No- • Item 37: Super Sartori — Cargill, supply-and-demand forecast, as well as outlooks for every major input and price vak’s Cheese, De Pere, Wis., purchased Milwaukee, purchased a combined 30 in!uencer. Some of the top analysts and economists in the business, including INTL 10 pounds of Raw Milk Cheddar with pounds of Sartori Reserve Extra Aged FCStone’s own experts, will provide proprietary analyses of the outlook for dairy, grains, Horseradish made by Brunkow Cheese, Asiago (20 pounds) made by Gary Domke, oilseeds, softs, meats and livestock, interest rates, currencies, and weather in the major Darlington, Wis., for $30 per pound, or Sartori Co., Antigo, Wis., and Sartori growing regions of the world. With panels on the regulatory environment, producers’ a total of $300. Reserve Shredded SarVecchio Parmesan perspectives and more, Outlook is the pick of the crop of dairy industry events. • Item 31: Awesome O-AT-KA — Great (10 pounds) made by Team Sartori Whey, Lakes Cheese, Hiram, Ohio, purchased Sartori Co., Plymouth, Wis., for $205 per REGISTER TODAY: www.intlfcstone.com/seminars 10 pounds Unsalted Butter made by pound, or a total of $6,150. Team 4, O-AT-KA Milk Products Co-op • Item 38: World Champion Cheese Inc., Batavia, N.Y., for $70 per pound, — Hoogwegt U.S., Lake Forest, Ill., or a total of $700. purchased 24 pounds of Vermeer made Commodity trading involves risks and you should fully understand those risks before trading. View Conference Website. • Item 32: Pine River Perfect — Pro by Team Steenderen, FrieslandCampina, Chemicals, Green Bay, Wis., purchased Wolvega, Friesland, Netherlands, for For more information please visit www.intlfcstone.com/seminars 18 pounds of Extra Sharp Cheddar made $350 per pound, or a total of $8,400. CMN
Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 13, 2012 — CHEESE MARKET NEWS® 9 CLASSIFIED ADVERTISING
CHEESE MARKET NEWS is here to deliver HELP WANTED 7 HELP WANTED 7 original, straightforward, reliable news to help you run • • your business more efficiently and profitably. What better way to tap into the effectiveness of this one-stop news source than to advertise your products or services on our classified page or in the display section of our newspaper? My job is to help you sell your equipment, ingredients or services or to find a qualified candidate to join your company, and I take my job seriously. Getting results is as easy as picking up the phone or emailing me to discuss your needs. I am here to listen and help you achieve your goal. Please call me at (608) 831-6002 or email me at Susan Quarne [email protected] and let me Publisher go to work for you today. “Say Cheese . . . Say CHEESE MARKET NEWS”! EQUIPMENT 1 EQUIPMENT 1 • • TOP QUALITY CENTRIFUGES SEPARATORS–CLARIFIERS AT UNBEATABLE PRICES! Installation & Start-Up Available ALFA-LAVAL CIP UNITS • S.A.M.R. 15036 Clarifier • M.R.P.X. 418 H.G.V. 60,000 P.P.H. Clarification Hermedic Separator • S.A.M.M. 12006 (Frame Only) 55,000 P.P.H. Separation Totally Rebuilt 75,000 P.P. H. Standardization WESTFALIA TEAR DOWN UNITS For more information please visit www.winonafoods.com • M.R.P.X. 314 T.G.V. Separator • M.M. 9004 20,000 P.P.H. Separation. 33,000 P.P.H. Separation • M.M. 5004 11,000 P.P.H. Warm Separation 50,000 P.P.H. Standardization • M.M. 3004 8,000 P.P.H. Warm Separation • M.R.P.X. 214 T.G.V. Separators • M.M. 13004 (Bowl & Pumps Only) 30,000 28,500 P.P.H. Separation P.P.H. Separation 40,000 P.P.H. Standardization DeLAVAL TEAR DOWN UNITS WESTFALIA CIP UNITS • MSB 200 Separator • DeLaval 340 1,750 P.P.H. Cold Separation 55,000 P.P.H. Separation 3,500 P.P.H. Warm Separation 80,000 P.P.H. Standardization • DeLaval 372 AH 12,000 P.P.H.Warm Sep. • M.S.B. 130 Separator • DeLaval 390A 3,500 P.P.H. Cold Separation 33,000 P.P.H. Separation 7,000 P.P.H. Warm Separation 50,000 P.P.H. Standardization 12,000 P.P.H. Standardization • M.S.A. 120 Separator • DeLaval 392A 5,500 P.P.H. Cold Separation 33,000 P.P.H. Separation • DeLaval 392A 14,000 P.P.H. Warm 50,000 P.P.H. Standardization • DeLaval 395A 20,000 P.P.H. Standardization • M.S.A. 100 Separator • DeLaval 510 10,000 P.P.H. Cold 27,500 P.P.H. Separation 40,000 P.P.H. Standardization • DeLaval 590 10,000 Cold/35,000 • SB 60 Clarifier Standardization Clarification SURPLUS 90,000 P.P.H. Clarification • DeLaval 525 25,000 P.P.H. Warm Warm or Cold • DeLaval 545 50,000 P.P.H. Cold or Warm WESTFALIA PARTS • M.S.A. 40 Clarifier Standardization AT 40% OFF LIST! 60,000 P.P.H. Clarification Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468 GREAT LAKES SEPARATORS, INC. E1921 County Rd J • Kewaunee, WI 54216 • Fax: (920) 863-6485 • Email: [email protected] Ad 231-4 Silo Stock Options 5/24/07 5:04 PM Page 1 For more information please e-mail [email protected]
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Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — April 13, 2012 PEOPLE NEWS/BUSINESS CWT will help whole milk powder exports Champion for Dairy ARLINGTON, Va. — Cooperatives Work- done by CWT determined that adding ing Together (CWT) has accepted 14 whole milk powder to the list of eligible requests for export assistance from Dairy products will help boost both butterfat Farmers of America, Darigold, Maryland and nonfat solids in world commerce. & Virginia Milk Producers Cooperative In 2012, CWT has assisted member and Michigan Milk Producers Association cooperatives in making export sales to sell a total of 1,697 metric tons (3.74 of Cheddar, Monterey Jack and Gouda million pounds) of Cheddar and Monterey totaling 41.6 million pounds and but- Jack and 1,843 metric tons (4.06 million ter totaling 37.4 million pounds to 25 pounds) of butter to customers in Asia, countries on four continents. On a the Caribbean, the Middle East and North butterfat basis, the milk equivalent of Africa. The product will be delivered April these exports is 1.199 billion pounds. through October 2012. CWT will pay export bonuses to CWT announced last week that it will the bidders only when delivery of the begin assisting sales of whole milk powder product is verified by the submission beginning April 16. An economic analysis of the required documentation. CMN Order forces Del Bueno to halt distribution GRANDVIEW, Wash. — Del Bueno, a in English and Spanish, and destroy all Mark Schleitwiler, left, 2011-2012 president of the Wisconsin Cheese cheese processor in Grandview, Wash., food items currently in the facility. Once Makers Association, presents U.S. Sen. Herb Kohl, D-Wis., with recently agreed to keep its products off the company is permitted to resume the first-ever Cheese Industry Champion Award at Wednesday’s the market until they are proven safe for operations, FDA still may require the luncheon during the 2012 International Cheese Technology Expo in consumption as part of a consent decree company to recall products or cease Milwaukee. Kohl has supported grant programs, secured funding and backed of permanent injunction with FDA. production if future violations occur. legislation to help cheesemakers and dairy farmers. CMN Del Bueno processes a variety of FDA and Washington State Depart- cheeses and distributes them to spe- ment of Agriculture (WSDA) inspec- cialty grocery stores and restaurants. tions since 2009 have documented Comings and goings … comings and goings Owner Jesus Rodriguez agreed to terms numerous deficiencies in Del Bueno’s of the consent decree entered April 3 processing facility. In addition, FDA Olivia Siglin, Webster, S.D., has dietitian and former educator, spent by U.S. District Judge Lonny R. Suko laboratory testing since 2010 also found been selected as South Dakota’s 57th five years with the Dairy Council as a of the Eastern District of Washington. Listeria monocytogenes in Del Bueno’s State Dairy Princess. She was crowned nutrition consultant and then returned Under the consent decree, Del finished cheese products and in the Del during the Central Plains Dairy Expo to the organization in 1990 as CEO. She Bueno cannot process or distribute food Bueno facility. Both FDA and WSDA March 28. Siglin, 18, will receive a has spent the previous 22 years in the until the company demonstrates that repeatedly advised Del Bueno and its $1,000 scholarship from Midwest Dairy position. Under Biltz’s leadership, the it has developed a control program to owner of the unsanitary conditions at Association’s South Dakota Division. Dairy Council worked to ensure that eliminate Listeria monocytogenes from the facility. Christina Maher, 18, Nunda, S.D., was more than 90 percent of California its production facility and products. “When a company continues to named runner-up. She was awarded a schools use their nutrition education Del Bueno must, among other ac- produce food that presents a risk $500 scholarship from the Central Plains materials, bolstered the Dairy Council’s tions, hire an independent laboratory to for consumers, the FDA will take ac- Dairy Expo. nutrition education mission and ag- collect and analyze samples for the pres- tion,” says Dara A. Corrigan, FDA’s Peggy Biltz, CEO, Dairy Council gressively worked to build its influence ence of Listeria, retain an independent associate commissioner for regula- of California, Sacramento, Calif., will in a challenging educational market. sanitation expert, develop a program to tory affairs. “We will not hesitate to retire from her position effective June Andy Rynsburger, board chair, Dairy control Listeria for all employees both protect the public’s health.” CMN 30, which is the end of the organiza- Council, will chair a search committee tion’s fiscal year. Biltz, a registered that will name a replacement. CMN Nelson-Jameson to open branch in Texas DUMAS, Texas — Nelson-Jameson Inc., manufacturers to place single orders an integrated supplier to food and bever- and receive plant supplies in a more age industries since 1947, has announced timely and cost efficient manner, the it will open a branch here in Texas to company says. better serve its customers in the region. The new location at 100 Success The new branch is slated to open Blvd., Suite 1, will contain 8,000 square May 1 and will allow food and beverage feet of warehouse and office space. CMN
cheese, butter, nonfat dry milk (NDM), USDA and whey are lowered. Continued from page 1 Cheese is forecast to average $1.590- $1.640 per pound this year, down from forecast last month and up from 196.2 $1.600-$1.660 in last month’s report. billion pounds of milk produced in 2011. Butter is forecast at $1.490-$1.570. USDA raised the skim solids import NDM is forecast to average $1.300- forecast to 5.4 billion pounds, up 300 mil- $1.340. Dry whey is forecast to average lion pounds from month’s forecast. The $0.550-$0.580. fat-basis export forecast is reduced by As a result, both Class III and Class 200 million pounds to 8.4 billion pounds IV price forecasts are reduced from on lower butter exports, but skim solids last month. The Class III price now is exports are forecast higher, up 500 mil- projected to average $16.10-$16.60 per lion pounds to 32.8 billion pounds, on hundredweight this year, down from stronger nonfat dry milk (NDM) sales. last month’s forecast of $16.35-$16.95. Ending stock forecasts are raised on The Class IV price is forecast to aver- both a fat and skim-solids basis. age $15.35-$15.95, down from $15.85- With higher forecast 2012 milk $16.55. The all-milk price for 2012 is production and weaker than expected lowered to $17.25-$17.75 from $17.60- For more information please visit www.epiplastics04.com product demand, price forecasts for $18.20 in last month’s report. CMN Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 13, 2012 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS
“From an industrywide perspective, Another hot-button issue over the school meals that make foods healthier PANELISTS dairy will be prepared to address the past year has been sodium reduction and enjoyable.” Continued from page 1 challenges of tomorrow, “ she says. in the U.S. diet, Hill notes. However, Shelly notes increasing challenges Next, Dr. Steve Hill, director of he says consumers aren’t necessarily for school operators to put together she notes. Technology will enable the cheese research and development for looking to cheese as an area for sodium meals that meet future restrictions on “well-informed” consumer to demand Kraft Foods Inc., discussed the future reduction. sodium under the Healthy Hunger-Free greater transparency and wellness of cheese with respect to health and “Many consumers aren’t willing to Kids Act. She says under the legislation, benefits. wellness trends. compromise on the taste of cheese sodium levels in schools meals must • Freedom to Live —Wellness for Hill notes that consumer interest in and say it ‘tastes too good’ the way it decline by 25-50 percent over a 10-year consumers will evolve to be more about protein is a continually growing trend, is,” he says. period depending on the grade level. the quality of life, with health not a goal which provides a great opportunity for However, sodium reduction still “That is extremely challenging,” of itself, but an enabler to enjoy a bet- the cheese industry. is a concern from a regulatory she says. ter life, Stachura says. Food, exercise, “Eating less meat is becoming more standpoint, particularly in the school Shelly highlights cheese and dairy as health practices and work will intersect mainstream, and this provides a key lunch program, notes Jessica Shelly, a type of “super food group” due its high as consumers aim for a higher quality opportunity for cheese as a protein food service director for Cincinnati protein content and satisfying taste. of life. In addition, rising health care alternative,” he says. Public Schools, who also spoke at “The benefits of cheese need to be costs and the consumer belief that food Hill also notes that more consum- the session. more strongly reinforced,” she says. choices impact health serve as founda- ers are looking to gluten-free and “School meals must feed kids, not “Few non-dairy foods contain as much tions for this trend. low-lactose products, which is an un- fill garbage cans,” she says. “Foods are naturally-occurring calcium and essen- • No Compromises — Consumers derdeveloped area in the dairy sector. healthy only if kids eat them. We need tial nutrients as dairy foods do.” CMN will display even less tolerance for compromise and, as a result, will be more open to new hybrid products and benefits in a quest to have it all, she says. Food-allergy-related subcultures and development of “alternatives” to dairy are helping to move this trend forward. Stachura notes that once the re- search on these trends is complete, it will equip dairy businesses with a road map to identify and seize game- changing opportunities.
EXPANSIONS Continued from page 1
allow us over the long haul to triple production.” Arcata city officials say there is a waiting period following the approval, and if no appeals are lodged, a formal approval of the permit will be drafted at an upcoming meeting. “It’s uplifting to go through a public process like this,” McCall says. “You can’t help but respect the democratic process of getting a plan approved.” McCall says Cypress Grove hopes
to break ground by June and to finish 456$6)#A#.$BCDEFGGH%$I1%<%!*/$%'!*0)*'!%('J$<91!%K#11$2#8$V11%'8$ construction this year, starting produc- system for very large food and dairy powder manufacturing plants. tion sometime in the first part of 2013. Italian specialty cheese company BelGioioso Cheese Inc. also is plan- Your Product. Our Systems Know-How. ning to begin construction to expand Today‘s food, dairy and beverage lines need modern technology its operations in Chase, Wis. !"#!$%&$%''()#!%)*+$*,V.%*'!$#'/$0*1%#21*3$456$70(.*&&$5'8%'**0%'8$ “Later in the year we are beginning "#&$!"*$*'8%'**0%'8$&(19!%('&$!($0*!0(V!$#'$*:%&!%'8$&;&!*<$(0$/*- construction of a table cheese plant,” velop a completely new plant. With years of technical expertise, says Errico Auricchio, president, Bel- GEA Process Engineering works closely with your product Gioioso Cheese. developers to custom engineer the best solution. BelGioioso currently has five special- GEA Nu-Con Rotary Valve ty cheese plants in Wisconsin, including $ heat treatment $ powder transport & packaging another table cheese plant in Chase that $ <*<20#'*$V1!0#!%(' $ 75>$#'/$?@75$2(!!1*$V11%'8 produces Parmesan, Romano, Asiago, $ thermal concentration and separation $ cleaning-in-place (CIP) Auribella, Kasseri, Toscanello, Pepato, $ drying and particulate processing $ process integration and automation Peperoncino and Vegetarian Parmesan. Additionally, BelGioioso has a converting, packaging and shipping GEA Process Engineering Inc. facility with its corporate office in 1600 O‘Keefe Road, Hudson, WI, 54016 Phone: 1 715 386 9371, Fax: 1 715 386 9376 Ledgeview, Wis., and a veal feed [email protected], www.niroinc.com operation in Sherwood, Wis. The Sherwood plant currently is undergo- engineering for a better world GEA Process Engineering ing a 7,000-square-foot expansion to upgrade its whey production. CMN For more information please visit www.niroinc.com
Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — April 13, 2012 NEWS/BUSINESS WDPA seeks judges for 2012 WDE contest MADISON, Wis. — Wisconsin Dairy Prod- Arts School for classroom training and Growing Dairy in Wisconsin ucts Association (WDPA) is seeking judges education. Ice cream, sherbet, whey for the World Dairy Expo Championship products and the innovative and creative Dairy Product Contest. technology categories will be judged Aug. Based on the success of the contest in 9 at University of Wisconsin-Madison’s its first nine years, this year’s contest will Babcock Hall. be expanding for again for its 10th year. WDPA will continue to donate contest There will be 78 categories, encompass- products to various charities, including ing a wide range of dairy products that the Ronald McDonald House and Second include cheese, butter, milk, ice cream, Harvest Food Bank. yogurt, whey, cottage cheese, sour cream, WDPA also has announced its schol- whipping cream and more. arship program will be expanded as a “This contest continues to grow every result of the growing contest, and two year at unprecedented rates of growth. scholarships will be awarded this year. Last year we had over 700 entries, an The Dr. Robert Bradley Scholarship is a astonishing number for such a relatively- $2,000 scholarship that was established new contest,” says Brad Legreid, executive in 2009 in honor of the contributions director, WDPA. “No other dairy-related Bradley has made to the dairy industry contest in the past 60 years has achieved throughout his career. The Wisconsin such a tremendous rate of growth in Dairy Products Association Scholarship- is such a short period of time. This clearly a $2,000 scholarship offered for the first reflects how the North American dairy time in 2012. industry has enthusiastically embraced Eligible students include any under- this one-of-a-kind dairy product contest. graduate in the food science, dairy science We anticipate that this growth rate will or dairy industry-related programs at the continue in the years to come as more UW-Madison, University of Wisconsin- and more dairy companies learn about Platteville and University of Wisconsin- this contest and see how it can benefit River Falls. High school seniors who will their companies.” be entering one of the programs also are Marianne Smukowski, of the Wiscon- eligible. sin Center for Dairy Research, will serve “Wisconsin Dairy Products Association as head judge. WDPA seeks 12 judges for is excited to be sponsoring the 2012 World cheese and butter, two judges for yogurt, Dairy Expo Championship Dairy Product six judges for ice cream and sherbet, two Contest,” says Legreid. “This contest af- judges for whey products, four judges for fords manufacturers of all dairy products sour cream and six judges for fluid milk the ability to compete in a prestigious, and cultured buttermilk. national dairy product contest and le- Interested parties should send a verage their success into extraordinary Wisconsin Gov. Scott Walker spoke at Thursday’s luncheon during the 2012 In- resume to Wisconsin Dairy Products marketing opportunities.” ternational Cheese Technology Expo in Milwaukee, hosted by the Wisconsin Association at 8383 Greenway Blvd., Contest entry forms will be mailed to Cheese Makers Association (WCMA) and the Wisconsin Center for Dairy #130, Middleton, WI 53562 by May 18. A North American dairy plants in early July. Research (CDR). WDPA contest committee will review the All entries must be shipped the week of Walker notes that Wisconsin cheesemakers account for one-fourth of the resumes and select the judges. July 30. nation’s cheese products. He says the state’s industry is strong but could be WDPA will judge cheese, butter, More than 70,000 people from around even stronger with a better milk supply. yogurt, cottage cheese, fluid milk, cul- the world are expected to attend the 2012 As part of this effort, Walker recently launched Grow Wisconsin Dairy 30x20, tured buttermilk, sour cream dips and World Dairy Expo Oct. 2-6. World Dairy an initiative to increase the state’s annual dairy production to 30 billion pounds whipping cream Aug. 7-8 at the Madison Expo will work with WDPA to promote the by 2020. Area Technical College (MATC) Culinary contest on its website and will include the “Our state’s dairy processors need more milk to keep up with the consumer School. The MATC site affords more than contest’s grand champion along with other demand from around the world for our award-winning cheeses,” Walker says. 70 student chefs the opportunity to closely expo honorees at its Dinner with the Stars. “The Grow Wisconsin Dairy Team is prepared to assist dairy farmers to make observe and interact with contest judges For more information, con- that happen.” (See “Wisconsin governor announces plan to grow state’s dairy throughout the day. WDPA will donate tact WDPA at 608-836-3336 or via production, industry” in the March 16, 2012, issue of Cheese Market News.) non-winning entries to the Culinary e-mail at [email protected]. CMN Also at Thursday’s luncheon, CDR kicked off a fundraising effort for a proposed new $32 million dairy research and education facility at the University of Wisconsin, Madison’s Babcock Hall Dairy Plant. The new facility will encompass an area of at least 67,000 square feet and will dedicate more than 20,000 square feet to new research and processing space for CDR. CMN please enter my subscription to 1 YEAR RATES: ELECTRONIC 1 YEAR RATES: 2 YEAR RATES: $135 (2nd Class) $135 (E-mail Only. No Mail Service) $195 (2nd Class) D.D. Williamson launches organic annatto $190 (1st Class/Canada) $210 (E-mail With 2nd $315 (1st Class/Canada) LOUISVILLE, Ky. — D.D. Williamson Renner-Nantz, applications scientist, Class Mail Service) $330 (International) $525 (International) (DDW) says it has developed a certified or- DDW. “Organic applications include nat- Payment enclosed Bill Me ganic annatto extract in powdered form. ural cheese, dairy beverage mix, snacks, Payment by credit card: VISA MASTERCARD AMERICAN EXPRESS The new product extends DDW’s cer- seasoning, baking mix and confections.” Card # ______Exp. Date______Sec. Code_____ tified organic annatto extracts available Annatto, a carotenoid, is extracted NAME: ______in liquid form: water soluble, oil soluble from the seeds of Bixa orellana trees TITLE: ______and oil soluble suspension. grown in tropical regions on several COMPANY: ______The new water-soluble powder food continents. Quality Assurance Inter- ADDRESS: ______coloring provides a yellow-orange shade in national (QAI), an agent for USDA’s EMAIL: ______PHONE: ______dry mixes and can be labeled as organic an- National Organic Program (NOP), has CITY: ______STATE: ______ZIP: ______natto extract on U.S. ingredient statements. certified DDW’s processing facility in SIGNATURE: ______DATE: ______“The dry coloring form gives food Port Washington, Wis. Mail to: Subscriber Services • CHEESE MARKET NEWS • P. O. Box 628254 • Middleton, WI 53562 product developers an addition to their For more information, visit
Phone (608) 831-6002 • Fax (608) 831-1004 • E-mail [email protected] • www.cheesemarketnews.com organic ingredient toolkit,” says Jody www.ddwilliamson.com. CMN Reprinted with permission from the April 13, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com