Volume 33 August 9, 2013 Number 29

Scan this code for breaking Cheese classes offer chance news and the latest markets! for more education, exposure

A By Alyssa Sowerwine (ACS) conference in Madison, particularly in pairing classes the store. The U-shape provides Wis. Panelists included Sascha — as well as a way to retain an opportunity for more class INSIDE MADISON, Wis. — For Anderson, director of education customers, gain new customers interaction and discussion vs. cheesemakers and cheese shops at Murray’s Cheese, New York, and increase sales. rows of seats, Anderson notes. ✦ Fonterra customers recall looking for additional consumer N.Y.; Kristi Bachman, assistant Topics for classes may At The Cheese School of San products with WPC due education opportunities and ex- director of The Cheese School of range from cheese basics to Francisco, classes also are held to botulism concerns. posure for their products, cheese San Francisco; and moderator classes featuring cheeses from in a U-shaped format, but prior to For details, see page 3. classes provide a possibility to Rich Rogers, owner of Scardello different geographical areas that, guests typically arrive early boost product knowledge and Artisan Cheese, Dallas. to pairing sessions, including and are offered a glass of wine in ✦ Export Tool Kit: interest as well as sales. “Cheese classes give me a holiday-themed classes. a greeting area with a small retail ‘Speed and effi ciency come While often rewarding for targeted area to talk about the Anderson notes that for display and open prep kitchen to export documentation.’ both companies and consum- things I love,” Anderson says. “It educational courses, classes to make them feel relaxed and For details, see page 4. ers, cheese classes require also lets people feel that they are are typically broken down settled, Bachman says. careful planning. Three com- getting a value added to their into basic, intermediate and At Scardello, the shop fea- ✦ Glanbia opens Cheese panies shared their insights cheese purchasing experience.” advanced. tures an L-shaped retail fl oor Innovation Center. for best practices and possible She adds that cheese classes “Basic courses are typically with no designated classroom For details, see page 5. pitfalls during a session titled provide an opportunity for the where you get the most new space but communal seating, ✦ Retail WATCH Exclusive: “Cheese Classes 101: How consumer to better understand customers, and some may not Rogers says. Crystal Farms demonstrates to Make Cheese Classes a a company’s brand. return,” she says. “You always ACS conference panelists Successful Part of Your Busi- Anderson says that as com- want to offer a basic course to also shared tips for choosing in- commitment to innovation. ness” Aug. 1 during the 2013 panies begin to consider of- generate new foot traffi c.” structors to lead cheese classes. For details, see page 7. American Cheese Society fering cheese classes, the fi rst Intermediate courses may Instructors can range from step is to identify the goal of include topics that are not of- cheesemongers to food authors offering classes, such as driving fered regularly, but they provide to cheesemakers, scholars, foot traffi c, driving retail sales, an opportunity for interested food consultants, distributors Winnimere from Cellars at creating a separate revenue consumers to dig into regional or importers, Bachman notes. center from retail, educating focuses or to get more hands “Start with the talent that’s Jasper Hill wins ACS contest consumers, educating staff and on, Anderson says. already in your business,” she building a brand. Advanced classes may be of- recommends. This may include MADISON, Wis. — A semi-soft washed-rind cheese made by Rogers notes that offering fered for people who are really cheesemakers that shops work Cellars at Jasper Hill, Greensboro, Vt., was named “Best of Show” at classes can help to take the dedicated to cheese, possibly even with, as well as distributors, the American Cheese Society’s (ACS) 2013 Judging & Competition, “fear factor” away from consum- some in the industry, she adds. local shops or restaurants. which took place here last week. ers in purchasing cheeses with One major consideration Bachman notes that an The winning cheese, Winnimere, is a Jasper Hill Farm origi- which they may not be familiar. for cheese classes is to look at ideal instructor is someone nal recipe made from raw, Ayrshire cows’ milk and wrapped with a Classes also provide an the logistics of holding them in who has a lot of knowledge and spruce bark strip cut from the farm’s spruce trees. It is spoonably opportunity to build relation- your space. also can entertain a crowd. soft with deeply rich fl avors of sweet cream, bacon and spruce, the ships with cheesemakers and Murray’s Cheese has a U- “Experts” are not always the company says. producers of other products — shaped classroom overlooking Turn to CLASSES, page 15 a “Winnimere represents the soul of our business, and the award is recognition for the hard work of so many people,” says Mateo Kehler, who developed the cheese at Cellars at Jasper Hill, which he co-founded with his brother Andy Kehler in 2003. Another Vermont cheesemaker, Grafton Village Cheese, was CDFA calls Sept. 12 hearing CDR/Babcock Hall awarded second-place overall for Bear Hill, a washed-rind alpine building project style sheep’s milk cheese. Two cheeses from Bleu Mont Dairy, Blue to consider milk pricing to move forward Mounds, Wis., tied for third place overall: Bandaged Cheddar and Big SACRAMENTO, Calif. — The California Department of Food Sky Grana. and Agriculture (CDFA) has called a public hearing to consider MADISON, Wis. — This Celebration was abundant at the Aug. 2 awards ceremony, as Cali- milk pricing. The hearing is scheduled to begin at 8 a.m. Sept. 12 week, Wisconsin Gov. Scott fornia fl ags went up in the air every time a cheese from the Golden in the Department Auditorium in Sacramento, Calif. Walker announced that State won, and cheesemakers danced, hugged and shook hands as On July 22, CDFA received a petition from California Dairies Inc., the proposed plans for the they stepped up for their awards. Milk Producers Council, California Dairy Campaign and Western Wisconsin Center for Dairy This year’s contest drew a record 1,794 entries from 257 compa- United Dairymen, requesting a public hearing to consider amend- Research (CDR) and Bab- nies, representing 34 U.S. states and four Canadian provinces, as well ments to the Stabilization and Marketing Plans for Market Milk for cock Hall building project as Mexico and Colombia. It also featured a brand new class for fresh the Northern California and Southern California Marketing Areas. will move forward with the cheese curds. The petitioners propose that the whey scale be expanded from design stage beginning im- “It’s continued to grow as the years go on,” says Nora Weiser, executive its existing cap of 75 cents per hundredweight of milk to $1 and mediately. director, ACS, adding that this is a unique contest in the cheese world. that the minimum prices for components for all classes be tempo- “The governor’s an- “There’s a sense of community, and you can see the joy of the cheesemak- rarily increased at various levels. (See “Producer groups petition nouncement signals the ers. Being in Wisconsin for our 30th year makes it very special.” for CDFA hearing on prices” in the July 26, 2013, issue of Cheese start of design work on a Turn to ACS, page 6 Turn to CDFA, page 15 a Turn to CDR, page 5 a

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — August 9, 2013 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES for the week ended August 8, 2013 Cash prices for the week ended August 9, 2013 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday August 5 August 6 August 7 August 8 August 9 Fri., Aug. 2 Mon., Aug. 5 Tues., Aug.6 Wed., Aug.7 Thurs., Aug. 8 AUG13 1.760 916 1.766 916 1.763 929 1.779 924 1.789 927 Cheese Barrels SEP13 1.817 1,056 1.810 1,077 1.747 1,127 1.782 1,127 1.810 1,130 Price $1.7925 $1.7925 $1.7925 $1.7925 $1.7650 OCT13 1.817 973 1.813 997 1.753 1,055 1.787 1,055 1.811 1,072 Change +2 NC NC NC -2 3/4 NOV13 1.750 1,143 1.738 1,226 1.704 1,238 1.740 1,253 1.740 1,283 DEC13 1.689 1,092 1.688 1,092 1.669 1,116 1.680 1,167 1.680 1,166 Cheese 40-lb. block JAN 14 1.649 286 1.649 295 1.630 295 1.640 305 1.642 310 Price FEB 14 1.640 250 1.640 250 1.626 255 1.633 265 1.641 291 $1.7800 $1.7800 $1.7925 $1.7925 $1.7975 MAR 14 1.642 217 1.642 227 1.640 232 1.645 253 1.644 255 Change +1/2 NC +1 1/4 NC +1/2 APR 14 1.656 197 1.656 197 1.656 197 1.651 206 1.646 214 MAY 14 1.682 207 1.670 210 1.670 210 1.664 224 1.664 224 Weekly average (Aug. 5-9): Barrels: $1.7870(+.0245); 40-lb. Blocks: $1.7885(+.0180). JUN 14 1.705 186 1.705 191 1.705 191 1.695 210 1.696 212 Weekly ave. one year ago (Aug. 6-10, 2012): Barrels: $1.7910; 40-lb. Blocks: $1.8185. JUL 14 1.740 104 1.740 114 1.735 129 1.725 134 1.725 134 AUG 14 1.750 90 1.750 100 1.740 111 1.735 111 1.735 111 Extra Grade NDM SEP 14 1.750 82 1.750 92 1.740 103 1.740 103 1.740 103 $1.7500 OCT 14 1.746 93 1.746 103 1.740 119 1.740 119 1.740 119 Price $1.7300 $1.7300 $1.7300 $1.7300 NOV 14 1.750 92 1.750 102 1.742 117 1.742 117 1.742 117 Change NC NC NC NC +2 DEC 14 1.741 96 1.741 106 1.740 115 1.740 115 1.740 115 Total Contracts Traded/ Grade A NDM Open Interest 155/7,080 271/7,295 351/7,539 200/7,688 139/7,783 Price $1.7825 $1.7825 $1.7825 $1.7925 $1.7925 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Change NC NC NC +1 NC Weekly average (Aug. 5-9): Extra Grade: $1.7340(+.0040); Grade A: $1.7865(+.0040). DRY WHEY FUTURES for the week ended August 8, 2013 Grade AA Butter (Listings for each day by month, settling price and open interest) Price $1.4400 $1.4200 $1.4200 $1.4000 $1.3975 Change NC -2 NC -2 -1/4 Fri., Aug. 2 Mon., Aug. 5 Tues., Aug.6 Wed., Aug.7 Thurs., Aug. 8 AUG13 58.25 284 58.25 283 58.25 282 58.25 282 58.50 282 Weekly average (Aug. 5-9): Grade AA: $1.4155(-.0165) SEP13 58.60 279 59.50 279 58.75 292 58.83 293 58.80 294 Class II Cream (Major Northeast Cities): $2.0048(-.0666)–$2.2196(-.0820). OCT13 58.25 207 59.50 215 58.00 224 58.00 245 57.80 247 NOV13 58.50 209 59.50 219 58.35 224 58.10 247 58.10 245 DEC 13 57.75 232 58.75 240 57.93 246 57.50 254 57.10 255 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. JAN14 54.50 38 55.50 43 55.43 43 54.85 44 54.85 45 FEB14 54.00 45 55.00 47 54.00 48 54.10 56 54.10 60 MAR14 53.50 63 54.00 74 53.00 85 53.00 82 53.00 82 APR 14 52.00 40 52.00 40 52.00 40 52.00 41 52.00 41 MAY14 51.00 35 52.00 43 52.00 43 52.00 44 52.00 45 JUN 14 49.75 9 51.00 14 51.00 15 51.00 21 52.00 23 Weekly Cold Storage Holdings August 5, 2013 JUL 14 49.98 8 49.98 8 49.98 8 49.98 8 48.05 8 AUG 14 45.05 3 45.05 3 45.05 3 45.25 3 47.00 5 On hand Week Change since Aug. 1 Last Year SEP 14 43.00 3 43.00 3 43.00 3 45.25 3 47.00 5 Monday Change Pounds Percent Pounds Change OCT 14 47.53 5 47.50 5 47.48 5 47.00 6 47.00 6 Butter 17,620 -1,235 -494 -3 11,954 +5,666 NOV 14 47.53 5 47.50 5 47.48 5 47.00 6 47.00 6 DEC 14 47.70 4 47.70 4 47.70 4 47.00 8 47.00 8 Cheese 111,363 +2,695 -1,078 -1 127,250 -15,887 Total Contracts Traded/ (These data, which include government stocks and are reported in thousands of pounds, are based on reports from Open Interest 25/1,469 93/1,525 81/1,570 197/1,643 112/1,657 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)

Dry Products* August 9, 2013 CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test) NONFAT DRY MILK YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC Central & East: low/medium heat $1.7400(+3)-$1.8350(+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 mostly $1.7500-$1.8000. 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 high heat $1.8600(+1)-$1.8900. 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 West: low/medium heat $1.7300-$1.8200(+2); 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 mostly $1.7700-$1.8000(+1). 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 high heat $1.7700-$1.8900. 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 Calif. manufacturing plants: extra grade/grade A weighted ave. $1.6992(-.0227) 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 based on 5,462,044 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $1.8500-$1.9500. STAFF SUBSCRIPTION INFORMATION Susan Quarne, 3XEOLVKHU &KHHVH0DUNHW1HZVŠ3XEOLFDWLRQ ,661 EDIBLE LACTOSE (PH 608/831-6002; FAX 608/831-1004)  LVSXEOLVKHGZHHNO\E\4XDUQH3XEOLVKLQJ//& (FOB)Central and West: $.5200(+2)-$.7200(+2) mostly $.5900(+1/2)-$.6900(+1). e-mail: [email protected] 6LJQDWXUH'ULYH0LGGOHWRQ:,3KRQH Kate Sander, (GLWRULDO'LUHFWRU )$;3HULRGLFDOVSRVWDJHSDLGDW0DGLVRQ:, (PH 509/962-4026; FAX 509/962-4027) &LUFXODWLRQUHFRUGVDUHPDLQWDLQHGE\4XDUQH3XEOLVKLQJ//& 6LJQDWXUH'ULYH0LGGOHWRQ:,POSTMASTER: DRY WHEY e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.4700-$.6275(+2); Alyssa Sowerwine, 6HQLRU(GLWRU Services, P. O. Box 628254, Middleton, WI 53562; Form mostly $.5200-$.5650. (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002.$OOULJKWV  e-mail: [email protected] West: nonhygroscopic $.5500(-1 1/2)-$.6250; UHVHUYHGXQGHUWKH8QLWHG6WDWHV,QWHUQDWLRQDODQG3DQ$PHULFDQ mostly $.5650(-1/2)-$.6050(-1/2). Rena Archwamety, 1HZV:HE(GLWRU &RS\ULJKW &RQYHQWLRQV 1R SDUW RI WKLV SXEOLFDWLRQ PD\ EH (PH 608/288-9090; FAX 608/288-9093) UHSURGXFHGVWRUHGLQDUHWULHYDOV\VWHPRUWUDQVPLWWHGLQDQ\ (FOB) Northeast: extra grade/grade A $.5350(-2)-$.6300(-1/4).  e-mail: [email protected] IRUP RU E\ DQ\ PHDQV PHFKDQLFDO SKRWRFRS\LQJ HOHFWURQLF Aaron Martin, 1HZV(GLWRU UHFRUGLQJRURWKHUZLVHZLWKRXWWKHSULRUZULWWHQSHUPLVVLRQRI ANIMAL FEED (Central): Whey spray milk replacer $.4050(-1/4)-$.5400. (PH 608/288-9090; FAX 608/288-9093) 4XDUQH 3XEOLVKLQJ //&  2SLQLRQV H[SUHVVHG LQ DUWLFOHV DUH  e-mail: [email protected] WKRVH RI WKH DXWKRUV DQG GR QRW QHFHVVDULO\ UHÁHFW WKRVH RI 4XDUQH 3XEOLVKLQJ //& GED &KHHVH 0DUNHW 1HZVŠ &KHHVH WHEY PROTEIN CONCENTRATE (34 percent): $1.2800(-3)-$1.5025; REGULAR CONTRIBUTORS Š 0DUNHW1HZV GRHVQRWHQGRUVHWKHSURGXFWVRIDQ\DGYHUWLVHU mostly $1.3450-$1.3800. John Umhoefer, Downes-O'Neill LLC, International Dairy DQGGRHVQRWDVVXPHDQGKHUHE\GLVFODLPVDQ\OLDELOLW\WRDQ\ Foods Association, National Milk Producers Federation SHUVRQIRUDQ\ORVVRUGDPDJHFDXVHGE\HUURUVRURPLVVLRQVLQ SUBSCRIPTIONS & BUSINESS STAFF WKHPDWHULDOFRQWDLQHGKHUHLQUHJDUGOHVVRIZKHWKHUVXFKHUURUV DRY BUTTERMILK UHVXOWIURPQHJOLJHQFHDFFLGHQWRUDQ\RWKHUFDXVHZKDWVRHYHU (FOB)Central & East: $1.5400-$1.6800. Subscription/advertising rates available upon request &RS\ULJKWE\4XDUQH3XEOLVKLQJ//& Contact: Susan Quarne - Publisher Subscriptions:IRU86VHFRQGFODVVGHOLYHU\ (FOB) West: $1.6400(+2)-$1.7000(+3); mostly $1.6500(+1)-$1.6700(+1). P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG,QWHU PHONE 608/831-6002 • FAX 608/831-1004 QDWLRQDOUDWHWRDOORWKHUV3ULQWHGLQ86$ CASEIN: Rennet $4.6000-$5.0000; Acid $4.7000-$5.4000. WEBSITE: www.cheesemarketnews.com *Source: USDA’s Dairy Market News

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 Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com August 9, 2013 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS

Fonterra customers recall products with WPC due to fear of botulism contamination AUCKLAND, New Zealand — Fonterra NZAgbiz, Fonterra’s animal feed last Saturday advised eight of its custom- subsidiary and one of its eight custom- ers of a quality issue involving three ers that received the affected WPC-80, batches of a particular type of whey has recalled a small amount of calf milk protein concentrate (WPC-80) produced replacer sold in New Zealand’s North at one of its New Zealand manufacturing Island. Chinese authorities temporarily sites in May 2012. suspended imports of whey powder and Fonterra says it initially identifi ed a dairy base powder (a whey-based dairy potential quality issue in March of this ingredient used in the manufacture of year, when a product tested positive for infant formula) produced by Fonterra, Clostridium. Product samples were or produced in Australia using Fonterra’s put through intensive testing over the whey protein powder as an ingredient. following months to determine whether Recalls of infant formula and other prod- the strain might be harmful. On July 31, ucts also have been reported in other For more information please visit www.devilletechnologies.com tests indicated the potential presence countries, including Brunei, Thailand of Clostridium botulinum in a sample, and Malaysia. which can cause botulism. Fonterra confirmed Sunday that CME FUTURES for the week ended August 8, 2013 Fonterra’s WPC-80 is used by its cus- products of three of its customers that tomers in a range of products, including in- received the WPC-80, Wahaha, Coca-Cola Class III Milk fant formula, juice, dairy beverages, yogurt, and Vitaco, are safe to consume because Fri., Aug. 2 Mon., Aug. 5 Tues., Aug.6 Wed., Aug.7 Thurs., Aug. 8 body building powder and animal stock of the way they are manufactured. These AUG13 17.89 4,247 17.96 4,004 17.95 3,956 18.12 3,833 18.16 3,664 food. To date, there have been no reports three beverage companies use whey SEP13 18.42 4,448 18.39 4,543 17.69 4,635 18.14 4,743 18.38 4,871 OCT13 18.41 3,275 18.36 3,321 17.77 3,580 18.15 3,551 18.32 3,606 of any illness linked to the consumption of protein concentrate in either UHT milk, NOV13 17.75 2,841 17.76 2,907 17.31 2,956 17.62 2,990 17.63 3,022 the affected whey protein, Fonterra says. yogurt or acid beverage products. DEC13 17.20 2,261 17.20 2,276 16.93 2,337 17.01 2,527 17.02 2,594 JAN14 16.49 916 16.46 945 16.38 945 16.43 968 16.47 999 “Our customers have worked quickly Fonterra announced this week that FEB14 16.39 753 16.37 755 16.28 797 16.34 867 16.39 912 to locate and secure products that were it will be conducting a comprehensive MAR14 16.41 617 16.41 630 16.31 653 16.37 729 16.36 766 not in the market and, where they had internal investigation to fully understand APR 14 16.42 345 16.44 347 16.35 388 16.39 474 16.40 489 MAY 14 16.58 417 16.55 419 16.48 432 16.54 536 16.58 544 already reached retail shelves, initiate what happened, both before and after the JUN 14 16.80 408 16.62 413 16.57 421 16.65 477 16.65 478 recalls,” says Fonterra Chief Executive affected WPC-80 was manufactured. The JUL 14 16.96 130 17.00 134 16.93 141 16.93 151 16.96 167 Theo Spierings. “Their fast response has review will be led by the independent AUG 14 17.00 108 17.00 111 16.95 117 16.95 156 16.98 164 SEP 14 17.00 162 17.00 163 17.00 167 16.96 170 17.00 186 meant that almost all products are now directors of Fonterra’s board and will in- OCT 14 17.00 114 17.00 114 17.00 130 17.00 132 17.00 133 back or on their way back.” clude independent expert advice. CMN NOV 14 17.00 96 17.00 96 17.00 108 16.95 108 16.95 113 DEC 14 17.00 86 17.00 86 17.00 98 17.00 98 17.00 103 Total Contracts Traded/ Ohio Cheese Guild holds inaugural meeting Open Interest 744/21,224 1,366/21,264 2,535/21,861 1,962/22,510 1,645/22,811 Class IV Milk LUCAS, Ohio — The newly-formed Ohio industry as a whole in Ohio and to also Fri., Aug. 2 Mon., Aug. 5 Tues., Aug.6 Wed., Aug.7 Thurs., Aug. 8 Cheese Guild held its inaugural meting help smaller producers market and dis- AUG13 19.29 474 19.35 478 19.35 478 19.25 478 19.35 478 here Aug. 6 at the historical Malabar tribute their products.” Mackenzie says. SEP13 19.76 497 19.80 497 19.79 497 19.79 497 19.61 501 Farm. The Ohio Cheese Guild will organize OCT13 19.56 411 19.76 428 19.71 428 19.59 433 19.70 441 The meeting drew about 80 attendees, educational programming, hold various NOV13 19.03 345 19.19 371 19.04 373 19.04 373 19.22 385 DEC13 18.27 305 18.50 306 18.50 306 18.30 308 18.52 325 including cheesemakers, cheesemon- events throughout the year and provide JAN 14 17.64 162 17.64 162 17.64 162 17.64 170 17.76 212 gers and restaurateurs. The featured networking opportunities for those work- FEB 14 17.40 146 17.48 152 17.48 152 17.48 152 17.48 157 MAR 14 17.32 95 17.34 102 17.34 102 17.34 102 17.34 102 speakers were David Mengel of the Ohio ing in every facet of the cheese industry, APR 14 16.92 15 17.00 19 17.00 19 17.00 19 16.95 21 Department of Agriculture Dairy Divi- Mackenzie says. MAY 14 16.91 10 16.87 20 16.87 20 16.87 20 16.90 49 sion, Neville “Dr. Cheese” McNaughton, The Ohio Cheese Guild also al- JUN 14 16.85 11 16.85 11 16.85 13 16.85 13 16.85 13 president, CheezSorce LLC, and Jean lows its members from across the Total Contracts Traded/ Open Interest 4/2,550 Mackenzie, founder of the Ohio Cheese cheese industry to share informa- 40/2,471 124/2,546 22/2,565 130/2,684

Guild and owner of Mackenzie Creamery, tion, resources and insight on new Cash-Settled NDM Hiram, Ohio. government regulations that impact Fri., Aug. 2 Mon., Aug. 5 Tues., Aug.6 Wed., Aug.7 Thurs., Aug. 8 “Our mission is to support the cheese the industry, Mackenzie adds. CMN AUG 13 177.00 281 177.00 281 177.00 281 177.00 281 177.00 281 SEP 13 178.75 241 179.25 232 179.25 232 179.25 232 180.00 229 OCT13 176.75 241 178.80 251 178.80 248 178.80 252 181.00 246 NOV 13 169.50 259 172.00 283 172.25 295 172.25 297 175.00 326 National Dairy Products Sales Report DEC 13 162.00 153 163.50 163 164.50 167 164.75 174 166.50 179 JAN 14 156.00 79 157.98 83 157.98 83 157.88 87 159.93 106 For the week ended: 8/3/13 7/27/13 7/20/13 7/13/13 FEB 14 154.00 52 154.00 54 154.00 54 154.00 54 155.00 63 MAR 14 152.50 35 152.50 35 152.50 35 152.50 35 153.00 42 Cheese 40-lb. Blocks: APR 14 148.00 10 148.00 10 148.00 10 148.00 10 148.00 12 Average price1 $1.7160 $1.6925 $1.6841 $1.7065 MAY 14 148.00 7 148.00 10 148.00 10 148.00 10 147.50 16 Sales volume2 12,758,021 10,709,381 9,878,920 11,712,267 JUN 14 147.93 5 148.00 7 148.00 7 148.00 7 148.00 7 Cheese 500-lb. Barrels: Total Contracts Traded/ Average price1 $1.8233 $1.7917 $1.7749 $1.7732 Open Interest 28/1,363 113/1,409 35/1,422 18/1,439 146/1,507 Adj. price to 38% moisture $1.7386 $1.7096 $1.6899 $1.6864 Cash-Settled Butter* 2 8,704,543 8,926,877 9,801,859 10,508,081 Sales volume Fri., Aug. 2 Mon., Aug. 5 Tues., Aug.6 Wed., Aug.7 Thurs., Aug. 8 Moisture content 34.98 35.02 34.88 34.81 AUG13 147.30 1,072 147.58 1,070 145.35 1,083 145.00 1,070 144.63 1,108 Butter: SEP13 152.50 1,013 152.63 1,014 149.00 1,031 149.00 1,031 149.00 1,027 1 Average price $1.4419 $1.4544 $1.4446 $1.5067 OCT13 155.50 1,023 155.43 1,036 151.50 1,052 151.50 1,055 151.25 1,058 Sales volume2 7,868,052 5,196,254 4,263,524 4,541,887 NOV13 157.00 1,156 157.18 1,161 153.95 1,176 153.30 1,172 152.70 1,171 Nonfat Dry Milk: DEC13 154.78 590 154.25 593 151.00 628 151.00 636 150.75 637 Average price1 $1.7595 $1.7479 $1.7357 $1.7190 JAN 14 153.28 57 153.00 59 150.85 61 150.73 68 150.00 81 FEB 14 151.50 47 150.75 48 150.75 48 150.40 48 149.75 77 2 16,255,766 16,409,740 15,214,927 18,989,378 Sales volume MAR14 151.50 41 151.50 41 151.50 41 151.90 43 150.75 49 Dry Whey: APR14 151.50 24 151.50 24 151.50 25 151.50 25 151.50 29 Average price1 $0.5835 *$0.5793 $0.5822 $0.5737 MAY14 153.00 17 153.00 17 153.00 17 153.00 19 152.25 23 Sales volume2 6,779,652 8,494,163 8,046,170 9,204,516 JUN14 152.75 12 152.75 12 152.00 14 153.00 16 153.00 16 Total Contracts Traded/ */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Open Interest 71/5,076 72/5,099 161/5,200 85/5,208 202/5,303 Reported in pounds. More information is available by calling AMS at 202-720-4392. Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart. 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 Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — August 9, 2013 EXPORT TOOL KIT CMN Exclusive!

fi cation online that signifi cantly raises lead to demurrage charges. Certifi cate the speed and accuracy of document turnaround was up to 5 days. Perspective: transmission. Increased effi ciency in Exporters using the online ordering Export Expertise turn reduces transaction risk, simplify- system received their certifi cates more ing U.S. dairy trade in a way that builds on quickly, but had to retype all the infor- Sandra Benson is director of market itself to encourage even greater volumes. mation with every certifi cate request. access and regulatory aff airs for eDOCS not only provides signifi cant im- eDOCS demands fewer hours of the U.S. Dairy Export Council. She mediate benefi ts to U.S. dairy exporters, input time for the requesting company contributes this column exclusively it represents a sizeable step forward on because users can create up to 60 cus- for Cheese Market News®. the industry’s road to an even more ef- tomer templates as well as reuse data fi cient, paperless future. from old certifi cate requests. Because The initial eDOCS rollout is for ship- exporters are entering their own infor- ments to the European Union (EU), but mation, the risk of transcription errors it will be expanded over time to cover is reduced. Templates and certifi cates other AMS dairy certifi cates in other are saved at the company level, allowing markets. Certifi cates created in eDOCS greater effi ciency among colleagues. fl ow automatically to USDA’s Electronic AMS turnaround time is down to 2-3 days. Trade Document Exchange (eTDE) sys- Exporters can also view copies of tem, allowing U.S. suppliers, importers their offi cial certifi cates in eDOCS and Speed and effi ciency come and foreign authorities at participating send them to importers to review, so ports to view them online. any amendments can be requested far to export documentation Prior to eDOCS, U.S. suppliers look- ahead of the vessel’s arrival. This online ing to export to the EU would either viewing ability frees up AMS’s time since Discussions concerning the paper- In late June, after years of devel- send faxed certifi cate requests to AMS fewer exporters will request fax copies. work involved with U.S. dairy exports opment, months of beta testing and or utilize the agency’s existing online The effi ciency gains are tremendous can be about as interesting as watching countless phone conferences between ordering system. Both options were for both the exporter and AMS. cheddar age. U.S. dairy suppliers sell- AMS Dairy Grading, AMS Information cumbersome. In addition, eDOCS can be used ing to foreign buyers want the required Technology, the U.S. Dairy Export Coun- AMS had to retype information on to request EU health and transit cer- forms fi lled and processed as quickly, as cil (USDEC) and development teams faxed requests, which was both time tifi cates, as well as the bloc’s newer accurately and with as little hassle as from AMS and Acentia (a private systems consuming and left open the possibil- composite health and composite transit possible and don’t want to think about developer), AMS rolled out its Electronic ity for transcription errors. Such mis- certifi cates. The existing online order it. And that is exactly why the latest Document Creation System (eDOCS). takes would necessitate an amended system can only be used to request the developments from USDA’s Agricultural eDOCS is a user-friendly means for U.S. certifi cate, which resulted in further former two. Marketing Service (AMS) are so exciting. dairy suppliers to request health certi- delays to document delivery and could Turn to BENSON, page 5 a

SCHEDULE OF EVENTS Cheese and Whey Production in the U.S. West MONDAY, OCTOBER 21 6:00 p.m. Welcome Reception and Its Place in the Global Economy TUESDAY, OCTOBER 22 EYjeX[h('Å()"(&')šH[de"D[lWZW 8:30 a.m. Welcome 8:45 a.m. Industry Challenges The Global Cheese Technology Forum will bring leaders in manufacturing and Industry Leaders Panel: technology together for a two-day opportunity to address the future of the Jon Davis, Davisco cheese industry in the Western United States. Dolores Gossner Wheeler, Gossner Foods Topics will include: Dermot Carey, Darigold š9^[[i[M^[o9^Wbb[d][i9;EFWd[b  šIkijW_dWX_b_joWdZJhWY[WX_b_jo David Lenzmeier, Milk Specialties Global šA[[f_d]FbWdjiWdZFheZkYji9b[Wd š?ddelWj_edi_dM^[oFheY[ii_d] 10:30 a.m. Sustainability š9^[[i[J[Y^debe]o š=beXWb?di_]^ji 12:00 p.m. Lunch 1:30 p.m. Microbes in Your Factory 3:00 p.m. Break 3:30 p.m. Process Technology I 6:00 p.m. Cheese and Wine Social WEDNESDAY, OCTOBER 23 7:00 a.m. Breakfast Buffet Register today at www.globalcheesetechnologyforum.org 8:00 a.m. Process Technology II 9:45 a.m. Break For more information contact 10:15 a.m. Global Insights Laurie Jacobson ;Whbo8_hZH[]_ijhWj_ed0*+&$&& 12:00 p.m. Luncheon — Motivational Speaker: 7YWZ[c_W0)+&$&& Coach Tony Ingle .&+ )&+#+&+,š;cW_b0b`WYeXie6YWbfebo$[Zk www.globalcheesetechnologyforum.org 1:30 p.m. Process Technology III 2:30 p.m. Close :W_hoFheZkYjiJ[Y^debe]o9[dj[hš9Wb_\ehd_WFeboj[Y^d_YIjWj[Kd_l[hi_jošIWdBk_iEX_ife"9Wb_\ehd_W/)*&-

For more information please visit www.globalcheesetechnologyforum.org

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com August 9, 2013 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Glanbia Foods celebrates opening of new Cheese Innovation Center in Twin Falls, Idaho

TWIN FALLS, Idaho – Glanbia Foods innovation center will ensure that our the completion of the Cheese Innova- Dave Perry, director of cheese innova- this week opened the doors of its new state remains at the forefront of this tion Center. Many attendees also had tion. “We now have every resource we 14,000-square-foot Cheese Innovation important industry.” the opportunity to tour the center, which need under one roof, from our on-site Center, where its industry experts will “The Cheese Innovation Center includes milk processing facilities, a state- experts to cutting-edge technology and work alongside customers to develop represents our commitment to and of-the-art lab, a test kitchen and an area equipment, to capture market opportuni- the future of cheese products. investment in our customer relation- for sensory evaluation of products. ties at a quicker pace than ever before.” “The Glanbia Foods Cheese Innova- ships, the global cheese industry and “The Cheese Innovation Center The new facility, located at 161 tion Center is a great economic boost our local community,” says Jeff Williams, elevates our ability to create new prod- 4th Avenue South, is adjacent to for the Twin Falls region and the state,” president and CEO, Glanbia Foods. ucts, processes, services and solutions the new headquarters for Glan- says U.S. Sen. Jim Risch. “Idaho and its Glanbia Foods’ customers, company to satisfy changing market needs,” says bia’s U.S. Cheese business. CMN dairy farmers already play a major role executives, local and state dignitaries and in meeting the huge demand for cheese several community members attended and dairy products worldwide, and this the grand opening event to celebrate GDT index, most prices down after auction AUCKLAND, New Zealand — The metric ton FAS ($2.1051 per pound), GlobalDairyTrade (GDT) price index was up 0.4 percent. to thank all donors and supporters down 2.4 percent, and averages prices for • Butter: US$3,499 per metric ton FAS CDR of the CDR/Babcock Hall building most commodities were down Tuesday ($1.5871 per pound), down 5.5 percent. Continued from page 1 campaign including John Umhoefer of following the latest auction on GDT, • Anhydrous milkfat: US$4,612 per the Wisconsin Cheese Makers Associa- Fonterra’s internet-based sales platform. metric ton FAS ($2.0920 per pound), this long overdue project,” says CDR tion, Co-Chairs Lou Gentine and Dave GDT says that following a recent review, down 4.9 percent. Director John Lucey. “Our goal remains Fuhrmann, as well as the ongoing CDR its formerly-called trade weighted index • Cheddar: US$4,335 per metric ton FAS creating a world-class dairy research operation support from dairy farmers now will be referred to as the price index. ($1.9663 per pound), down 4.4 percent. and education facility that will put via the dairy check-off program. The GDT price index measures the move- • Skim milk powder: US$4,451 per Wisconsin and North America at the The tentative time line for the ment of prices for all products sold on GDT. metric ton FAS ($2.0189 per pound), forefront of dairy innovation.” CDR/Babcock Hall building project is The average prices for each com- down 3 percent. In the next two months architec- as follows: modity and their percent change at • Whole milk powder: US$5,021 per tural engineering (AE) fi rms will be • Building design approval: July 2014 Tuesday’s auction are as follows: metric ton FAS ($2.2775 per pound), interviewed and selected. This spring, • Ground breaking on the new CDR • Milk protein concentrate: US$7,751 down 1.6 percent. the state of Wisconsin initiated the AE building: Summer 2015 per metric ton FAS ($3.5158 per pound), The next trading event will be selection process, but it was suspended • Substantial completion of the new up 1.2 percent. held Aug. 20. For more information, until the governor’s announcement this CDR building as well as the renovated • Buttermilk powder: US$4,641 per visit www.globaldairytrade.info. CMN Wednesday due to questions about pos- Babcock Dairy Plant: March 2018 sible cuts to capital projects. For questions regarding the campaign CDR is currently putting together an or for those wishing to donate, contact: advisory team of industry members to CDR Director John Lucey, jlucey@cdr. assist in the design process and attend wisc.edu, 608-265-1195, or Barb McCar- project meetings. thy, UW Foundation, barb.mccarthy@ CDR leaders say they would like supportuw.org, 608-265-5891. CMN

to fi nalize implementation across the BENSON EU and introduce it elsewhere in the Continued from page 4 world, starting in China. Once paper certifi cates are com- AMS plans to shut down its existing pletely eliminated, the system will bring online order system on Sept. 1, 2013. another set of benefi ts in reduced costs Although it will continue to accept from eliminating the need to courier fax requests, the fax method will grow health certifi cates overseas. There are increasingly costly in the months ahead. also efforts planned to broach the (To use eTDE and eDOCS, suppliers subject of electronic commercial docu- must fi rst register for a level-2 USDA ments with Customs authorities, which e-Authentication account. For more has the potential to eliminate the need information on eTDE/DOCS registration to courier paper overseas altogether. BRINE or training, visit www.ams.usda.gov/ Export documentation may not be AMSv1.0/DYGradingETDE.) glamorous. But it is a perfect example of eTDE and eDOCS were joint efforts. how industry and government can work AMS Dairy Grading, AMS Information together and do the heavy technical lift- SYSTEMS Technology, USDA’s Foreign Agricul- ing needed to resolve issues that limit tural Service (FAS) and USDEC all the U.S. dairy industry’s ability to fully Static, Dynamic, Gantry Crane, played critical roles over the course capitalize on rising export demand. CMN and Intelligent Brining Systems of the projects. For more than two years, USDEC staff served as subject Note: The U.S. Dairy Export Coun- Offering the most efficient cooling and matter experts and liaison between cil is primarily supported by Dairy uniform salt uptake methods available, system developers and AMS, priori- Management Inc. (DMI) through the our brine systems meet the challenge tizing fi xes to the system and helping producer checkoff that builds on col- of efficient brining with pre-fabricated identify problems and solutions in the laborative industry partnerships with technology and cost-saving features. testing phase. processors, trading companies and eDOCS is without a doubt a major others to enhance global demand for step forward in transitioning to all- U.S. dairy products.

electronic documentation, but we FOR MORE INFORMATION, VISIT US ON THE WEB AT still have a ways to go before we are The views expressed by CMN’s guest www.johnsonindint.com completely paperless. In fact, AMS will columnists are their own opinions continue issuing paper certifi cates for and do not necessarily refl ect those of the time being, as we work as a team Cheese Market News®. For more information please visit www.johnsonindint.com

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — August 9, 2013 NEWS/BUSINESS

ACS Inc., St-Raymond de Portneuf, Quebec, First: Cherry Grove Farm, Law- Wis., Little Mountain. Chevre des Neiges plain. renceville, N.J., Lawrenceville Jack • DG: Open Category — Made From Continued from page 1 B. SOFT RIPENED CHEESES Reserve. Goat’s Milk • BB: Brie — Made From Cow’s Milk Second: Carr Valley Cheese Co. Inc., First: Carr Valley Cheese Co. Inc., The 31st Annual ACS Conference First: Cherry Grove Farm, Law- La Valle, Wis., Monterey Jack. La Valle, Wis., Bandaged Billy. & Competition will take place July 29- renceville, N.J., Buttercup Brie. Third: Cabot Creamery Cooperative, Second: Caromont Farm, Esmont, Aug. 1, 2014, in Sacramento, Calif. Second: Agropur Fine Cheese, St- Montpelier, Vt., Cabot Monterey Jack. Va., Esmontonian. Following are the award-winning Hubert, Quebec, Brie Normandie. • CM: Brick, Muenster — Made Second: Ruggles Hill Creamery, cheeses in each class. First, second and Third: Alouette Cheese USA LLC, From Cow’s Milk Hardwick, Mass., Alys’s Eclipse. third places each require a minimum Lena, Ill., Alouette Baby Brie — 13.2 First: No award given. Third: Fromagerie Bergeron Inc., score, so in some instances no fi rst or ounces. Second: McCadam Cheese, Chateau- Saint-Antoine-De-Tilly, Quebec, Patte second place award is given. Third: Marin French Cheese Co., gay, N.Y., McCadam Muenster. Blanche. A. FRESH UNRIPENED CHEESES Petaluma, Calif., Traditional Brie. Third: Edelweiss Creamery, Monti- • DS: Open Category — Made From • AH: Cheese Curds — All Milks • BC: Camembert — Made From cello, Wis., Muenster. Sheep’s Milk or Mixed Milks First: Springside Cheese Corp., Cow’s Milk • CY: Colby — Made From Cow’s Milk First: No award given. Oconto Falls, Wis., Cheddar Cheese First: Agropur Fine Cheese, St- First: Cedar Grove Cheese Inc., Second: Ancient Heritage Dairy, Curds. Hubert, Quebec, Camembert l’Extra. Plain, Wis., Marbled Colby. Madras, Ore., Hannah. Second: Arena Cheese Inc., Arena, Second: Agropur Fine Cheese, St- Second: Tillamook County Creamery Third: Carr Valley Cheese Co. Inc., Wis., Cheese Curd. Hubert, Quebec, Camembert Vaudreuil. Association, Tillamook, Ore., Tillamook La Valle, Wis., Cave Aged Mellage. Second: Carr Valley Cheese Co. Inc., Third: Kurtwood Farms, Vashon, Colby. E. CHEDDARS La Valle, Wis., Colored Curd. Wash., Dinah’s Cheese. Third: Arena Cheese Inc., Arena, • EA: Aged Cheddar — Aged Over Third: Jisa Farmstead Cheese, • BT: Triple Crème — Soft Ripened/ Wis., Colby. 12 and Up To 24 Months — All Brainard, Neb., New York Cheddar Cream Added — All Milks Third: Saputo Specialty Cheese, Milks Curds. First: Old Europe Cheese Inc., Ben- Richfi eld, Wis., Black Creek Colby. First: The Artisan Cheese Exchange, • AM: Mascarpone — Made From ton Harbor, Mich., 3-kilogram Triple • CC: Original Recipe/Open Sheboygan, Wis., Deer Creek “The Stag.” Cow’s Milk Cream Brie. Category — Made From Cow’s Milk Second: Kraft Foods, Weyauwega, First: No award given. Second: Agropur Fine Cheese, First: Bleu Mont Dairy, Blue Mounds, Wis., Cracker Barrel — Aged Reserve Second: Arthur Schuman Inc., Turtle St-Hubert, Quebec, Chevalier Triple Wis., Alpine Renegade. Cheddar. Lake, Wis., Cello Thick & Smooth Mas- Crème. Second: Meadow Creek Dairy, Galax, Third: Maple Leaf Cheese Co-op, carpone B (Sweeter). Third: La Maison Alexis de Portneuf Va., Appalachian. Monroe, Wis., English Hollow Cheddar. Third: BelGioioso Cheese Inc., Inc., St. Raymond de Portneuf, Quebec, Third: Cooperstown Cheese Co., • EC: Cheddar — Aged Up To 12 Green Bay, Wis., BelGioioso Mascar- Saint-Honoré. Milford, N.Y., Jersey Girl. Months — Made From Cow’s Milk pone. • BA: Open Category — Made From • CG: Original Recipe/Open First: The Artisan Cheese Exchange, Third: Vermont Creamery, Webster- Cow’s Milk Category — Made From Goat’s Milk Sheboygan, Wis., Deer Creek “The ville, Vt., Mascarpone. First: MouCo Cheese Co., Fort Col- First: Vermont Creamery, Webster- Fawn.” • AR: Ricotta — Made From Cow’s lins, Colo., MouCo Ashley. ville, Vt., Bonne Bouche. Second: Heber Valley Artisan Milk Second: Agropur Fine Cheese, Second: Cypress Grove Chevre, Cheese, Midway, Utah, Cascade Raw. First: Liuzzi Angeloni Cheese, St-Hubert, Quebec, Rondoux Double Arcata, Calif., Humboldt Fog Grande. Third: Kraft Foods Inc., Weyau- Hamden, Conn., Hand Dipped Ricotta. Crème. Third: Haystack Mountain Goat wega, Wis., Cracker Barrel — Sharp Second: BelGioioso Cheese Inc., Third: Cellars at Jasper Hill, Greens- Dairy, Longmont, Colo., A Cheese Cheddar. Green Bay, Wis., BelGioioso Ricotta boro, Vt., Harbison. Named Sue. Third: Tillamook County Creamery con Latte Whole Milk. Third: Sweet Grass Dairy, Thomas- • CS: Original Recipe/Open Association, Tillamook, Ore., Tillamook Second: Calabro Cheese Corp., East ville, Ga., Green Hill. Category — Made From Sheep’s Medium Cheddar. Haven, Conn., Hand Dipped Ricotta. • BG: Open Category — Made From Milk or Mixed Milks • EG: Cheddar — Aged Up To 12 Third: Crooked Face Creamery, Nor- Goat’s Milk First: Central Coast Creamery, Paso Months — Made From Goat’s, ridgewock, Maine, Whole Milk Ricotta. First: Cypress Grove Chevre, Arcata, Robles, Calif., Seascape. Sheep’s, Buffalo’s or Mixed Milks • AQ: Fromage Blanc, Fromage Calif., Bermuda Triangle. Second: Beecher’s Handmade First: Central Coast Creamery, Paso Frais and Quark — Made From Second: Vermont Creamery, Web- Cheese, Seattle, Flagsheep. Robles, Calif., Goat Cheddar. Cow’s Milk sterville, Vt., Coupole. Third: La Moutonniere Inc., Ste- Second: Sierra Nevada Cheese Co., First: Calkins Creamery, Honesdale, Third: Upper Canada Cheese Co., Hélène-de-Chester, Quebec, Sein Willows, Calif., Caprae Raw Aged Goat Pa., Georgic. Jordan, Ontario, Nanny Noire. D’Hélène. Cheddar. Second: Bellwether Farms, Peta- • BS: Open Category — Made From D. AMERICAN MADE/ Third: Carr Valley Cheese Co. Inc., luma, Calif.., Fromage Blanc. Sheep’s or Mixed Milks INTERNATIONAL STYLE La Valle, Wis., Goat Cheddar. Third: Alemar Cheese Co., Mankato, First: Ancient Heritage Dairy, Ma- • DD: Dutch Style — All Milks • EX: Mature Cheddar — Aged Minn., Fromage Blanc. dras, Ore., Valentine. First: Holland’s Family Cheese, Over 24 and Up To 48 Months — • AC: Open Category — Made From Second: Baetje Farms LLC, Blooms- Thorp, Wis., Marieke Gouda Mature All Milks Cow’s Milk dale, Mo., Coeur du Clos. 6-9 months. First: Tillamook County Creamery First: Sierra Nevada Cheese Co., Wil- Third: Idyll Farms LLC, Northport, Second: Holland’s Family Cheese, Association, Tillamook, Ore., Tillamook lows, Calif., Gina Marie Cream Cheese. Mich., Rind Aged Chevrotin. Thorp, Wis., Marieke Gouda Premium Vintage White Extra Sharp 3-Year Second: Karoun Dairies Inc., San C. AMERICAN ORIGINALS 12-18 months. Reserve Cheddar. Fernando, Calif., Fresh Basket Cheese. • CB: Brick Cheese — Made From Third: Oakdale Cheese & Special- Second: Shelburne Farms, Shel- Third: Cowgirl Creamery, Petaluma, Cow’s Milk ties, Oakdale, Calif., Aged Gouda. burne, Vt., Farmhouse 2-Year Cheddar Calif., Creme Fraiche. First: Klondike Cheese Co., Monroe, • DE: Emmental Style with Eye Extra Sharp. • AG: Open Category — Made From Wis., Brick. Formation — Made From Cow’s Milk Third: The Artisan Cheese Ex- Goat’s Milk Second: Widmers Cheese Cellars, First: Agropur Fine Cheese, St- change, Sheboygan, Wis., Deer Creek First: No award given. Theresa, Wis., Washed Rind Brick Hubert, Quebec, Oka l’Artisan. Reserve. Second: Mackenzie Creamery, Hi- Cheese. Second: Emmi Roth USA, Monroe, • EE: Mature Cheddar — Aged ram, Ohio, Goat Milk Ricotta. Third: Comstock Creamery, Com- Wis., Roth Petite Swiss. Over 48 Months — All Milks Third: Montchevré-Betin Inc., Bel- stock, Wis., Wisconsin Brick. Third: Fromages CDA Inc., Anjou, First: The Artisan Cheese Exchange, mont, Wis., Fromage Frais. • CD: Dry Jack — Made From Quebec, Le Frère Jacques. Sheboygan, Wis., Deer Creek Propri- • AS: Open Category — Made From Cow’s Milk • DC: Open Category — Made From etor’s Grand Reserve. Sheep’s Milk or Mixed Milks First: No award given. Cow’s Milk Second: The Artisan Cheese Ex- First: Quality Cheese Inc., Vaughan, Second: No award given. First: Emmi Roth USA, Monroe, Wis., change, Sheboygan, Wis., Deer Creek Ontario, Buffalo Ricotta Bella Casara. Third: Rumiano Cheese Co., Willows, Roth Grand Cru Reserve. Private Reserve. Second: Catapano Dairy Farm, Pe- Calif., Dry Monterey Jack. Second: Cedar Grove Cheese, Plain, Second: Widmers Cheese Cellars, conic, N.Y., Creamy Sheep. • CJ: Monterey Jack — Made From Wis., Willi. Theresa, Wis., 8-Year Aged Cheddar. Third: La Maison Alexis de Portneuf Cow’s Milk Third: Roelli Cheese Co., Shullsburg, Turn to MATURE, page 9 a

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com August 9, 2013 — CHEESE MARKET NEWS® 7 CHEESE MARKET NEWS® Retail WATC H NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Crystal Farms demonstrates commitment to innovation

By Kate Sander The process that led to Nibblers — which were launched in late spring — MINNETONKA, Minn. — In an effort wasn’t a quick, straight line from Point to capitalize on the continuing snacking A to Point B, Schroeder says. trend, Crystal Farms, based here, has “What we thought we’d develop created a new snacking product unlike wasn’t what we ended up developing,” any other in the dairy case. The company Schroeder says. has launched Nibblers, a new line of real Over the past year, Crystal Farms cheese snacks that provide a bold burst has committed to a great deal of con- of fl avor with every bite. sumer testing, considering different Bigger than traditionally-sized fl avors, packaging and product names crumbles and crafted to hold up to fi ngers to ensure it rolled out a product that pulling them out of a bag like would be would be a hit. done with a bag of nuts, Nibblers are small pieces of fl avored natural cheese Photo courtesy of Crystal Farms that come in 1.5-ounce stand-up single INTRODUCING NIBBLERS — Crystal Farms is offering innovation to the cheese category serve bags. They are available in four with Nibblers, small pieces of fl avored natural cheese that come in 1.5-ounce stand-up fl avors: Smoky BBQ seasoned Ched- “We are committed single serve bags. dar, Habanero seasoned Pepper Jack, to bringing new Chipotle Pepper seasoned Cheddar and Moms are obviously a marketing packs to the gusseted packaging by the Sour Cream & Onion seasoned Monterey and exciting products target, but there really are no limita- end of this year. Jack cheese. that consumers may tions, Schroeder says. The products Schroeder says the company took a Nibblers were developed based on are currently available in Crystal cue from other products when consider- what Crystal Farms was seeing in the not even know they need. Farms’ core markets — Minnesota, ing its packaging redesign. marketplace — a consumer desire for We offer a full line Wisconsin, Iowa, North Dakota and “We saw things like granola and convenient snacking with healthy op- South Dakota — as well as all Safeways snack nuts being merchandised in these tions like protein. of cheese items to fi ll and select Walmarts. The company stand-up gusset bags,” she says. “From “Nearly a quarter of the food Ameri- shoppers’ every need.” also is developing convenience store a consumer standpoint, they can store cans eat each day is in the form of distribution. it in more places than just the drawer. snacks,” says Hollie Schroeder, product Hollie Schroeder “It’s really a product for everyone,” When it comes to usage, they can grab manager, Crystal Farms. CRYSTAL FARMS Schroeder says. “Ninety-nine percent it, sprinkle it on lasagna and set it down One of the big considerations for the of consumers eat cheese every year.” without spillage happening. Lastly, company as it embarked on exploring a Cheddar Nibblers contain 170 there is the ability not to dirty another new product was “‘What can a cheese calories and 10 grams of protein in a bowl. They can set it up and put it on item bring that’s different?” Schroeder 1.5-ounce serving, and Monterey Jack their food as they please.” says. The product was tested with mul- Nibblers have 140-150 calories and 9 Stand-up packaging can offer mate- “The snack cheese category wasn’t tiple consumer panels, and “Nibblers” grams of protein in a 1.5-ounce bag. rial and transportation savings for the growing as fast as it could,” she contin- ultimately was the name that best reso- While the product doesn’t fit into manufacturer and more convenience for ues, noting that there are already plenty nated with consumers for a hand-held, the “100 calorie” marketing scheme the consumer. Retailers benefi t from the of string, stick and bar formats on the snacking product. Four well-balanced that so many snack products are work- package’s fl exibility in displays and ease market, including from Crystal Farms flavors were chosen for the initial ing toward these days, low calories was of stocking, and more and more cheese itself. “So we looked at how to provide rollout, and additional fl avors are be- never the goal. Creating a satisfying, companies are making the change or a different experience than what was ing actively considered for the future, flavor product was. are considering it. already available. Schroeder says. “It’s an unexpected fl avor experi- When it came to Nibblers, there “Moms want to feed their kids nutri- To best showcase the product, Crystal ence,” Schroeder adds. “Tasting is was never any question as to what tious snacks that are fl avorful,” she adds. Farms chose to go with stand-up bags believing.” packaging the company would use — • Evolution of a new product featuring colorful graphics that clearly •Stand out stand-up pouches the stand-up pouches just made sense, Like any marketing team developing describe the product and a clear window In addition to Nibblers, Crystal Farms Schroeder says. a new product, the company’s executives so consumers can see the product as well. has generated a buzz in the industry by • A bright future didn’t want to cut into their own market The company looked at different package being the fi rst cheese company to shift Over the past few years, Crystal share but rather grow their presence in sizes, such as an 8-ounce package, before to stand-up packaging — pouches with Farms,which currently distributes more the category. settling on the 1.5-ounce package. While gusseted bases that allow the product to than 80 million pounds of cheese annu- Nibblers fi t the bill by being some- the product can be used as a topping, stand up on grocery shelves or consum- ally, has begun to reinvent itself and its thing unique — they are not curds or its predominant use is as a snack food. ers’ counter tops. positioning in the cheese case. processed cheese and there’s nothing Individual bags are available for 99 cents. Crystal Farms, which fi rst rolled out “We believe the key to our growth is else like them in the marketplace. In Single-serve units come in stock-friendly stand-up pouches for select shredded through innovation,” Schroeder says. addition, not only are they fl avorful trays, with eight units per tray and four cheeses in 2011, offi cially launched the Schroeder says until a few years ago and fun to eat, they also are satisfying, trays per case. The company also offers packaging this year and hopes to switch there was the sense that Crystal Farms Schroeder says. 5-packs of the 1.5-ounce bags. all its shred varieties except its 2-pound Turn to CRYSTAL FARMS, page 9 a

Also in Retail WATCH: Beehive Cheese is top winner at IMPA contest … Page 8 CMN gets hands on at Sartori … Page 10

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — August 9, 2013 RETAIL ROUND-UP ‘CHEESE RULES’ with host Barrie Lynn to feature cheese, rum pairing for National Rum Day LOS ANGELES — To celebrate National Hamilton from The Ministry of Rum,” Fresh Chèvre will be paired with Marti- ing “How to Throw a Cheese Tasting Rum Day on Aug. 16, “CHEESE RULES” Barrie Lynn says. nique’s Neisson Rhum Blanc. Party,” “To Rind or Not to Rind” as well with host Barrie Lynn, The Cheese The segment will feature Hamilton “CHEESE RULES,” an educational as shows on pairing cheese with a variety Impresario, will be featuring a segment and Barrie Lynn pairing cheeses such internet series on cheese, is now avail- of beverages. on pairing exotic rum with fi ne cheese. as Sartori Co.’s Espresso BellaVitano, a able on YouTube. The 23 shows available Viewers can google “CHEESE RULES” “I was fortunate when I dreamed up cow’s milk cheese from Wisconsin, with cover interests for cheese lovers includ- to fi nd the series on YouTube. CMN this series, I had become friends with a dark sipping rum from Martinique. In the world’s foremost expert on rum, Ed addition, Wisconsin’s Woolwich Dairy’s Beehive Cheese Co. claims top award at Land O’Lakes, radio station reach agreement Idaho Milk Processors Association contest SUN VALLEY, Idaho — Anthony Ford of No entries in this class. ARDEN HILLS, Minn. — Land O’Lakes employees. This partnership formalizes a Beehive Cheese Co., Uintah, Utah, was • Class 8: Soft/Semi-soft and Fresh Inc. has announced a multi-year strategic long-standing relationship between two named Grand Champion of the 2013 Idaho Italian Cheese agreement with 830 WCCO-AM, extend- companies that partner on issues impor- Milk Processors Association (IMPA) cheese First: Team 2, Jerome Cheese Co., ing a longtime relationship between two tant to our communities.” contest for his Promontory, an Irish-style Jerome, Idaho, Smoked Provolone, 99.30. Minnesota brands. Mick Anselmo, senior vice president Sharp Cheddar made from the milk of Second: James Sharp, Sorrento Lactalis, As part of the two-year agreement, the and market manager of CBS RADIO Jersey cows. Nampa, Idaho, Whole Milk Low Moisture national, farmer-owned food and agricul- Minneapolis, which owns and operates Team 2 of Jerome Cheese Co., Jerome, Mozzarella, 98.65. tural cooperative will serve as exclusive 830 WCCO-AM, says the partnership has Idaho, received the Reserve Champion Third: Steven Hendrix, Sorrento Lacta- sponsor of 830 WCCO-AM’s broadcast facil- “created a unique opportunity to work award for its Smoked Provolone, as well as lis, Nampa, Idaho, Part Skim Low Moisture ity, to now be known as the Land O’Lakes with one of the nation’s iconic brands that Second Runner-up for its Monterey Jack. Mozzarella, 98.45. Studio. As part of this agreement, Land also happens to call Minnesota home. Our Entries were judged Tuesday at Glan- • Class 9: Spiced Cheese — peppers, O’Lakes will receive customized on-air listeners have heard Land O’Lakes on our bia Foods Inc., Twin Falls, Idaho, and the peppercorns or savory spices and online recognition. Additionally, Land air for many years, delivering important contest was open to IMPA members from First: Benjamin Parlov, Glanbia Foods O’Lakes and 830 WCCO-AM will work to- insight into food trends and agribusiness, Idaho, Montana, Oregon, Utah, Wyoming Inc., Twin Falls, Idaho, Red Hot Habanero, gether to broaden their joint participation and our philanthropic partnerships have and Washington with ties to Idaho. Awards 99.60. at local events and initiatives. provided aid and resources for the com- were announced Thursday evening at a wine Second: Izudin (Dino) Prcic, Glanbia “Land O’Lakes is a Minnesota company, munity.” and cheese social, where class champions Foods Inc., Twin Falls, Idaho, Red Hot founded by farmers, with deep roots in Land O’Lakes and 830 WCCO-AM pre- were auctioned off with the proceeds going Habanero, 98.00. the community,” says Chris Policinski, viously have worked together on multiple to the IMPA Scholarship Fund. Third: Paul Ankrom, Glanbia Foods president and CEO, Land O’Lakes. “We philanthropic events such as the Let’s Kick The contest was held in conjunction Inc., Twin Falls, Idaho, Pepper Jack, 96.25. were born out of the ideas of innovation Hunger Radiothon, Dave Lee’s Gutter Bowl with the 2013 IMPA Annual Meeting, • Class 10: Flavored Cheese — herbs, and the power of cooperation and have and the St. Thomas Kickoff to Kick Hunger, which took place Aug. 8-9 in Sun Valley, fruits, vegetables, fl owers, syrups or prided ourselves on not only our top-quality as well as a partnership with United Way. Idaho. smoked cheeses products but our commitment to our com- Terms of the agree- Following are the top winners in each First: Edin Topic, Glanbia Foods Inc., munities, our members our consumers and ment were not disclosed. CMN class: Twin Falls, Idaho, Monterey Jack with Black • Class 1: Current Cheddar — less than Olives & Garlic, 99.15. 3 months Second: Dragan Devetak, Glanbia Foods First: Team 1, Jerome Cheese Co., Je- Inc., Twin Falls, Idaho, Monterey Jack with rome, Idaho, Mild Cheddar, 99.35. Chives, 98.50. Second: Team 3, Jerome Cheese Co., • Class 11: Open Reduced Fat Cheese Jerome, Idaho, Mild Cheddar, 99.15. First: Bob Milonovich, Darigold Inc., Third: Team 2, Jerome Cheese Co., Sunnyside, Wash., Reduced Fat Cottage Jerome, Idaho, Mild White Cheddar, 98.55. Cheese, 98.60. • Class 2: Medium Cheddar — 3 to 6 Second: William Arguera Calles, Sor- months rento Lactalis, Nampa, Idaho, Reduced Fat First: Max Schaeffer, Glanbia Foods Mozzarella, 98.40. Inc., Twin Falls, Idaho, Medium White Third: Adan Rivera, Sorrento Lactalis, Cheddar, 98.70. Nampa, Idaho, Reduced Fat Mozzarella, Second: Tom Rouleau, Darigold Inc., 98.25. Sunnyside, Wash., Medium Cheddar, 95.85. • Class 12: Open Class Third: Team 2, Jerome Cheese Co., First: Gurmeet Sign, Glanbia Foods Inc., Creating Jerome, Idaho, Medium Cheddar, 94.30. Twin Falls, Idaho, Gouda, 98.90. • Class 3: Sharp Cheddar — 6 to 12 Second: Don Lewis, Darigold Inc., Boise, Successful months Idaho, Cottage Cheese, 98.60. First: Anthony Ford, Beehive Cheese Third: Marv Sharp, Litehouse Inc. Sand- Partnerships Co., Uintah, Utah, Promontory, 97.80. point, Idaho, Blue Cheese, 98.25. Second: Team 2, Jerome Cheese Co., • Class 13: Swiss Cheese is a Process! Jerome, Idaho, Sharp Cheddar, 94.30. First: Team A, Schreiber Foods, Smith- Dairyfood USA has the capabilities Third: Wayne Swearingen, Glanbia fi eld, Utah, Swiss, 97.60. to offer you products with a full flavor Foods Inc., Twin Falls, Idaho, Sharp Ched- Second: Team B, Schreiber Foods, profile, texture and mouth feel to meet the Dairyfood USA offers: dar, 93.75. Smithfi eld, Utah, Swiss, 96.95. most discerning pallet. Our customized formulas can • Class 4: Aged Cheddar — 12 to 24 Third: Team C, Schreiber Foods, Smith- help differentiate your product in the marketplace and s 3UPERIOR4ASTE5SING help drive sales and improve your bottom line. From .ATURAL)NGREDIENTS months fi eld, Utah, Swiss, 96.30. single serve to 2-lb. cups, cheese wedges or deli links, s ,ONGER3HELF,IFE First: Pat Ford, Beehive Cheese Co., • Class 14: Farmstead Cheese our commitment to quality will meet or exceed your s.ATURALLY3MOKED Uintah, Utah, Promontory, 97.35. First: Travis Ballard, Ballard Cheese expectations. s #USTOMIZED Second: Mirsad Zuko, Glanbia Foods LLC, Gooding, Idaho, Danish Pearl (Gouda &ORMULATIONS Inc., Twin Falls, Idaho, Aged Cheddar, 96.65. Style), 92.20. 02)6!4%,!"%,s2%4!),s&//$3%26)#%s')&40!#+ s 31&,EVEL#ERTIlED s &ULL1!2$ • Class 5: Aged Cheddar — older than • Class 15: Granular Cheese for “Compare the differences ounce for ounce.” $EPARTMENT 24 months Manufacturing No entries in this class. First: Team 2, Jerome Cheese Co., • Class 6: Colby/Monterey Jack Jerome, Idaho, Granular Cheese for Manu- First: Team 2, Jerome Cheese Co., Je- facturing, 98.05. rome, Idaho, Monterey Jack, 99.55. Second: Teresa Carpentar, Glanbia #ALLUSTODAYFORDETAILS Second: Halid Kararic, Glanbia Foods Foods Inc., Gooding, Idaho, Cheese for 2819 County Road FsBlue Mounds, WI 53517 Inc., Twin Falls, Idaho, Colby, 99.05. Manufacturing, 96.65. Ph: (608) 437-5598sFax: (608) 437-8850 [email protected]swww.dairyfoodusa.com Third: Team 1, Jerome Cheese Co., Third: Reic Renner, Glanbia Foods Jerome, Idaho, , Muenster, 98.30. Inc., Gooding, Idaho, Cheese for Manu- For more information please visit www.dairyfoodusa.com • Class 7: Hard Italian Cheese facturing, 94.65. CMN

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com RETAILING PERSPECTIVES August 9, 2013 — CHEESE MARKET NEWS® 9 MATURE First: Montchevré-Betin Inc., Bel- mont, Wis., Chevre in Blue. Continued from page 6 Second: FireFly Farms, Accident, Md., Black & Bleu. Third: Cabot Creamery Cooperative, Third: Hook’s Cheese Co. Inc., Min- Montpelier, Vt., Cabot Old School Cheddar. eral Point, Wis., Barneveld Blue. • EW: Cheddar Wrapped in Cloth, • FS: Rindless Blue-Veined — Made Linen — Aged Up to 12 Months — From Sheep’s Milk or Mixed Milks All Milks First: Old Chatham Sheepherding First: Cellars at Jasper Hill, Greens- Co., Old Chatham, N.Y., Ewe’s Blue. boro, Vt., Cabot Clothbound Cheddar. Second: Hook’s Cheese Co. Inc., Second: Grafton Village Cheese, Graf- Mineral Point, Wis., EWE CALF to be ton, Vt., Vermont Clothbound Cheddar. KIDding Blue. Third: Avalanche Cheese Co., Basalt, Third: Rogue Creamery, Central Colo., Avalanche Cheese Co. Hand Ban- Point, Ore., Echo Mountain Blue. daged Goat Cheddar. Third: Shepherd’s Way Farms, Ner- • EB: Cheddar Wrapped in Cloth, strand, Minn., Big Woods Blue. Photo courtesy of Crystal Farms Linen — Aged Over 12 Months — • FK: Blue-Veined With a Rind or WIDE VARIETY — To meet the diverse demands of consumers, Crystal Farms provides a All Milks External Coating — Made From wide array of cheese in different formats. First: Bleu Mont Dairy, Blue Mounds, Cow’s Milk Wis., Bandaged Cheddar. First: Rogue Creamery, Central Point, Second: Homestead Creamery, Ore., Rogue River Blue. CRYSTAL FARMS ers may not even know they need,” Jamesport, Mo., Flory’s Truckle. Second: Rogue Creamery, Central Schroeder says. “We offer a full line Continued from page 7 Third: Bleu Mont Dairy, Blue Mounds, Point, Ore., Caveman Blue. of cheese items to fill shoppers’ every Wis., “Reserve” Bandaged Cheddar 22 Third: Point Reyes Farmstead Cheese need.” Months. Co., Point Reyes, Calif., Point Reyes was “just another brand,” but the mar- Crystal Farms, a subsidiary of F. BLUE MOLD CHEESES Bay Blue. keting team believes that its product Michael Foods, also sells 36 mil- • FC: Rindless Blue-Veined — Made • FL: Blue-Veined With a Rind or quality, consistency and customer lion dozen shell eggs and 8 million From Cow’s Milk External Coating — Made From service are top-notch. As a result, the pounds of butter nationwide every First: No award given. Goat’s Milk company’s management has made a year. In addition, it distributes Simply Second: Arthur Schuman Inc., Mont- First: Avalanche Cheese Co., Basalt, conscious decision to showcase its Potatoes, the leader in refrigerated fort, Wis., Montfort Gorgonzola. Colo., Avalanche Cheese Co. Midnight cutting-edge capabilities, not only in potatoes; AllWhites, the No. 1 liquid Third: Caves of Faribault, Faribault, Blue. developing new products but also in egg white; and Better’n Eggs, the Minn., Amablu St. Pete’s Select Blue Second: Pure Luck Farm and Dairy, ascertaining consumer trends. second largest egg substitute brand Cheese. Dripping Springs, Texas, Hopelessly “We are committed to bringing new in the country, as well as David’s Deli • FG: Rindless Blue-Veined — Made Bleu. and exciting products that consum- bagels and English muffins. CMN From Goat’s Milk Turn to BLUE, page 10 a

For more information please visit www.crystalfarmscheese.com

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — August 9, 2013 THE CHEESE TABLE BLUE Third: Quality Cheese Inc., Vaughan, Ontario, Fresh Mozzarella Zerto. Continued from page 9 CMN gets hands on at Sartori • HZ: Fresh Mozzarella — Under 8 ounces (Ovalini, Bocconcini, Third: The Stone Creek Farmstead, Ciliegine Sizes) — All Milks Divide, Colo., Stone Creek Bloomy Bleu. First: Liuzzi Angeloni Cheese, Ham- • FM: Blue-Veined With a Rind or den, Conn., Ovoline. External Coating — Made From Second: Formaggio Italian Cheese, Sheep’s Milk or Mixed Milk Hurleyville, N.Y., Fresh Mozzarella First: Pennyroyal Farm, Boonville, Bocconcini. Calif., Boonter’s Blue. Third: Lactalis American Group, Second: Yellow House Cheese LLC, Tipton, Calif., Galbani 4-ounce ball Seville, Ohio, Yellow House Blue. water pack. Third: Carr Valley Cheese Co. Inc., Third: Miceli Dairy Products, Cleve- La Valle, Wis., Virgin Pine Native Sheep land, Ohio, Ovoline. Blue. • HB: Burrata — Fresh Mozzarella • FE: External Blue Molded Cheeses Encasing a Distinctly Separate, — All Milks Softer Curd and Cream, or Other First: Westfi eld Farm, Hubbardston, Soft Cheese, Core — All Milks Mass., Bluebonnet. First: No award given. Second: Westfield Farm, Hub- Second: BelGioioso Cheese Inc., bardston, Mass., Classic Blue Log. Green Bay, Wis., BelGioioso Burrata. Third: Westfi eld Farm, Hubbardston, Third: Liuzzi Angeloni Cheese, Ham- Mass., Hubbardston Blue Cow. den, Conn., Burrata. G. HISPANIC & PORTUGUESE Third: Maplebrook Farm, Benning- STYLE CHEESES ton, Vt., Burratini. • GA: Ripened Category — All Milks I. FETA CHEESES Photo courtesy of Sartori Co. First: No award given. • IC: Feta — Made From Cow’s Milk Second: Emmi Roth USA, Monroe, First: No award given. ANTIGO, Wis. — Cheese Market News’ Senior Editor Alyssa Sowerwine, left, Wis., Roth GranQueso Reserve. Second: Belfi ore Cheese Co., Berke- learns some tips on turning cheese wheels from Reilly Brigham, wheel production Second: Nuestro Queso LLC, Kent, ley, Calif., Belfi ore Mediterranean Style team member at Sartori Co.’s specialty cheese plant in Antigo, Wis. Ill., Duranguense. Feta in Brine 12-ounce. Cheese Market News participated in a special plant tour and cheesemake at the Third: Emmi Roth USA, Monroe, Wis., Third: Nasonville Dairy, Marshfi eld, Antigo plant Monday following the 2013 American Cheese Society conference in Roth GranQueso. Wis., Feta. Madison, Wis. The plant tour was led by Master Cheesemaker Mike Matucheski, Third: Emmi Roth USA, Monroe, Wis., • IG: Feta — Made From Goat’s Milk and attendees also had the opportunity to hand-rub Sartori cheese wheels. CMN Roth GranQueso Double Aged. First: Pure Luck Farm and Dairy, Third: Nuestro Queso LLC, Kent, Ill., Dripping Springs, Texas, Feta. Para Frier. Second: Quail Run Creamery, Gaston, • GC: Fresh Unripened Category — Ore., Little Goat Feta. Our Expertise in World Dairy All Milks Third: Three Graces Dairy LLC, First: Nuestro Queso LLC, Kent, Ill., Marshall, N.C., Goat Feta. Markets Makes MCT Your Global Fresco. • IS: Feta — Made From Sheep’s Partner for Successful Results Second: Ochoa’s Queseria, Albany, Milk or Mixed Milks Ore., Don Froylan Queso Fresco. First: No award given. 3/52#).'!.$,/')34)# Second: La Moutonnière, Ste-Helene- 3%26)#%3 Third: Karoun Dairies Inc., San Fernando, Calif., Queso Del Valle Queso de-Chester, Quebec, Feta. Fresco. Third: Hidden Springs Creamery, Could you use assistance in H. ITALIAN TYPE CHEESES Westby, Wis., Farmstead Feta. managing your supply chain? • HP: Pasta Filata Types — All Milks J. LOW FAT/LOW SALT CHEESES 30%#)!,):%$&/2-5,!4)/.3 We have expanded our team to First: No award given. • JL: Fat Free and Low Fat Cheeses bring you unprecedented expertise Second: Silvery Moon Creamery, First: Cabot Creamery Cooperative, and knowledge in today’s complex Westbrook, Maine, Provolone. Montpelier, Vt., Cabot 75-percent Re- world markets. Third: Loveras Market, Krebs, Okla., duced Fat Cheddar. Second: Fromagerie Le Détour, s3OURCINGAND,OGISTIC3ERVICES Standard Market Cave-Aged Batista. • HA: Grating Types — All Milks Témiscouata-sur-le-Lac, Quebec, La ,%!$).'3).',%3/52#% s3PECIALIZED&ORMULATIONS $!)293500,)%2 (Romano made only from cow’s or Dame du Lac. s,EADING3INGLE3OURCE$AIRY3UPPLIER goat’s milk and not from sheep’s Third: Klondike Cheese Co., Monroe, Wis., Low Fat Feta. s!GING0ROGRAMS milk) First: Bleu Mont Dairy, Blue Mounds, • JR: Light/Lite and Reduced Fat s(EDGING3ERVICES Wis., Big Sky Grana. Cheeses s5NPARALLELED3ERVICES 5.0!2!,,%,%$3%26)#%3 Second: Sartori Co., Plymouth, Wis., First: Fromages CDA Inc., Anjou, s%XPERTISEINTHE'LOBAL$AIRY-ARKET Sartori Reserve Extra-Aged Asiago. Quebec, L’Empereur Léger. s%XPORT3ERVICES Third: Sartori Co., Plymouth, Wis., Second: Klondike Cheese Co., Mon- Sartori Reserve Extra-Aged Fontina. roe, Wis., Reduced Fat Feta. • HM: Mozzarella Types — All Milks Third: Emmi Roth USA, Monroe, Wis., %80%24)3%).4(%',/"!, MCT Dairies is the leading First: Loveras Market, Krebs, Okla., Roth Reduced Fat Havarti. $!)29-!2+%4 supplier of cheese and Braided Caciocavera. K. FLAVORED CHEESES dairy ingredients, offering innovative solutions Second: Cesar’s Cheese, Random • KA: Fresh Unripened Cheese with throughout the world. Lake, Wis., Oaxaca String Cheese. Flavor Added — All Milks Third: Lactalis American Group, First: Face Rock Creamery, Bandon, Buffalo, N.Y., Part Skim High Moisture Ore.,Vampire Slayer Curds. Mozzarella. Second: Clock Shadow Creamery, • HY: Fresh Mozzarella — 8 ounces Plain, Wis., Cheddar Curd with Cajun or more (Balls or Shapes) — All Spice. Milks Second: Rising Sun Farms, Phoenix, First: Point Reyes Farmstead Cheese Ore., Mild Curry Cheese Torta. 0HONE OR Co., Point Reyes Station, Calif., Point Third: La Maison Alexis de Portneuf %MAIL INFO MCTDAIRIESCOM Reyes Fresh Mozzarella. Inc., St-Raymond de Portneuf, Quebec, 7EB WWWMCTDAIRIESCOM Second: Quality Cheese Inc., Vaughan, Chèvre des Neiges Fig and Orange. Ontario, Bella Casara Fior de Latte. Turn to FLAVOR, page 11 a For more information please visit www.mctdairies.com

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com August 9, 2013 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

First: Heber Valley Artisan Cheese, Third: Baetje Farms LLC, Bloomsdale, Third: Traders Point Creamery, FLAVOR Midway, Utah, Wasatch Back Jack. Mo., Coeur de la Créme - Garlic and Chive. Zionsville, Ind., Wildberry Yogurt. Continued from page 10 Second: Cherry Valley Dairy, Duvall, Third: Westfi eld Farm, Hubbardston, • KR: Butter with Flavor Added — Wash., Carrot-Nasturtium Reserve. Mass., Wasabi Capri. All Milks • KB: Soft-Ripened with Flavor Second: Haystack Mountain Goat • KO: Fresh Sheep Cheese with Flavor First: Vermont Creamery, Webster- Added — All Milks Dairy, Longmont, Colo., Haystack added — 100-percent Sheep’s Milk ville, Vt., Cultured Butter blended with First: Marin French Cheese Co., Mountain Green Chile Jack. First: Bellwether Farms, Petaluma, Sea Salt and Maple. Petaluma, Calif., Truffl e Brie Second: Saputo Specialty Cheese, Calif., Pepato. Second: Gold Creek Farms, Kamas, Second: Lactalis American Group Inc., Richfi eld, Wis., Great Midwest Three Second: Green Dirt Farm LLC, Utah, Salted Black Italian Truffl e Butter. Belmont, Wis., Brie 3-kilogram herb. Alarm Jack. Weston, Mo., Fresh Rosemary. Third: Cricket Creek Farm, Wil- Third: Old Europe Cheese Inc., Benton Third: Carr Valley Cheese Co. Inc., Third: Green Dirt Farm LLC, Weston, liamstown, Mass., Cricket Creek Butter Harbor, Mich., 3-kilogram Brie with Herbs. La Valle, Wis., Hot Pepper Jack. Mo., Fresh Garlic & Peppercorn. with Garlic. • KD: Cheeses Flavored with All Third: Meister Cheese Co., Muscoda, • KQ: Yogurt and Cultured Products • KS: Cold Pack Cheese Spreads Peppers — All Milks Wis., Morel. with Flavor Added — All Milks with Flavor Added — All Milks First: Holland’s Family Cheese, • KN: Fresh Goat Cheese with Flavor First: Tillamook County Creamery First: Mighty Fine Food, Milwaukee, Thorp, Wis., Marieke Gouda Cumin. added — 100-percent Goat’s Milk Association, Tillamook, Ore., Tillamook Martha’s Pimento Cheese. Second: Fromagerie Bergeron Inc., First: Baetje Farms LLC, Bloomsdale, Light Fat Free Marionberry Yogurt. Second: Mighty Fine Food, Milwau- St-Antoine-De-Tilly, Quebec, Le Cou- Mo., Coeur de la Créme - Herb de Provence. Second: Cabot Creamery Coopera- kee, Martha’s Pimento Cheese with reur des bois. Second: Cypress Grove Chevre, tive, Montpelier, Vt., Cabot Vanilla Bean Jalapeños. Third: Brunkow Cheese, Darlington, Arcata, Calif., Purple Haze. Greek Style Yogurt. Turn to CONTEST, page 12 a Wis., Fire Roasted Hatch Chile Baked Cheese. • KE: Cheddar with Flavor Added — All Milks First: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Tuscan Cheddar. Second: Beecher’s Handmade Cheese, Seattle, Marco Polo Reserve. Third: Vermont Farmstead Cheese Co., South Woodstock, Vt., AleHouse Cheddar. • KF: Farmstead Cheese with Flavor Added — All Milks First: Ruggles Hill Creamery, Hard- wick, Mass., Claire’s Mandell Hill. Second: Willamette Valley Cheese, Salem, Ore., Cumin Gouda. Third: Coach Farm, Pine Plains, N.Y., Coach Farm Aged Green Pep- percorn Brick. • KG: Hispanic-Style with Flavor Added — All Milks First: Ochoa’s Queseria, Albany, Ore., Don Froylan Queso Botanero Cilantro & Jalapeno. Second: Heber Valley Artisan Cheese, Midway, Utah, Queso Fresco Verde. Third: Nuestro Queso LLC, Kent, Ill., Enchilado. • KH: Havarti with Flavor Added — All Milks First: No award given. Second: Agropur Fine Cheeses, St-Hubert, Quebec, Havarti Jalapeno. Third: Ludwig Farmstead Creamery, Fithian, Ill., Jake’s Wheel Friesian Fields. Third: Emmi Roth USA, Monroe, Wis., Roth Dill Havarti. • KI: Feta with Flavor Added — All Milks First: No award given. Second: Klondike Cheese Co., Mon- roe, Wis., Mediterranean Herb Feta. Third: Klondike Cheese Co., Monroe, Wis., Peppercorn Feta. • KJ: Reduced Fat Cheese with Flavor Added — All Milks First: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Jalapeño 50-per- cent Reduced Fat Cheddar. Second: Woolwich Dairy, Oran- geville, Ontario, Woolwich Dairy Fresh Chèvre - Big Kick Herb & Garlic. Third: Coach Farm, Pine Plains, N.Y., Coach Farm Reduced Fat Fresh Goat Cheese with Pepper. • KM: Monterey Jack with Flavor Added — All Milks For more information please visit www.dairyshow.com/cheese

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Enosburg Falls, Vt., Smoking Goud. First: No award given. Sartori Limited Edition Extra-Aged CONTEST Second: Carr Valley Cheese Co. Inc., Second: Meadowood Farms, Caze- Goat. Continued from page 11 La Valle, Wis., Airco. novia, N.Y., Lorenzo. Third: LaClare Farms Specialties Third: Carr Valley Cheese Co. Inc., Third: Everona Dairy, Rapidan, Va., LLC, Chilton, Wis., Evalon. Third: Franklin Foods, Enosburg La Valle, Wis., Smoked Ba Ba Blue. Williamsburg. O. SHEEP’S MILK CHEESES Falls, Vt., Green Mountain Farms Third: Westfi eld Farm, Hubbardston, Third: North Bay Curds and Whey, • OO: Fresh Rindless Sheep’s Milk Garlic. Mass., Smoked Capri. Emeryville, Calif., Buffalo Project #2. Cheese Aged Up To 30 Days • KC: Open Category — Cheeses M. FARMSTEAD CHEESES N. GOAT’S MILK CHEESES First: Green Dirt Farm LLC, Weston, with Flavor Added — All Milks • MA: Open Category — Soft — All • NO: Fresh Rindless Goat’s Milk Mo., Fresh Plain. First: Heartland Creamery, Newark, Milks; Aged Up To 60 Days Cheese Aged Up To 30 Days (Black Second: Many Fold Farm, Chatta- Mo., Fine Herb Muenster. First: Coach Farm, Pine Plains, N.Y., Ash Coating Permitted) hoochee Hills, Ga., Brebis. Second: Carr Valley Cheese Co., La Coach Farm Triple Cream. First: Cypress Grove Chevre, Arcata, Third: Hidden Springs Creamery, Valle, Wis., Chipotle Bread Cheese. Second: Arethusa Farm Dairy, Ban- Calif., Ms. Natural. Westby, Wis., Driftless Natural. Third: Sartori Co., Plymouth, Wis., tam, Conn., Camembert. Second: Westfield Farm, Hub- • OT: Sheep’s Milk Cheese Aged 31 Sartori Reserve Espresso BellaVitano. Third: Sequatchie Cove Creamery, bardston, Mass., Plain Capri. to 60 Days L. SMOKED CHEESES Sequatchie, Tenn., Dancing Fern. Third: Briar Rose Creamery, Dundee, First: Green Dirt Farm LLC, Weston, • LM: Smoked Italian Styles — All • MC: Open Category — Semisoft Ore., Classic Chevre. Mo., Dirt Lover. Milks — Made From Cow’s Milk; Aged Third: Finica Food Specialties, Second: Old Chatham Sheepherding First: Gold Creek Farms, Woodland, Over 60 Days Mississauga, Ontario, Celebrity Inter- Co., Old Chatham, N.Y., Kinderhook Utah, Smoked Parmesan. First: Cellars at Jasper Hill, Greens- national Goat Cheese Original. Creek. Second: Liuzzi Angeloni Cheese, boro, Vt., Winnimere. Third: Goat Lady Dairy, Climax, N.C., Third: Carr Valley Cheese Co. Inc., Hamden, Conn., Smoked Fresh Moz- Second: Cellars at Jasper Hill, Plain Spreadable Goat Cheese. La Valle, Wis., Fresh Marisa. zarella. Landaff, N.H., Landaff from Landaff • NS: Fresh Goat’s Milk Cheese • OU: Sheep’s Milk Cheese Aged Third: Karoun Dairies, San Fer- Creamery. Aged Up To 30 Days (Hand Over 60 Days nando, Calif., Karoun Smoked Braided Second: Nicasio Valley Cheese Co., Shaped, Formed or Molded Into First: Finica Food Specialties, Mis- String Cheese. San Rafael, Calif., San Geronimo. Pyramid, Disc, Drum, Crottin, sissauga, Ontario, Tania. • LD: Smoked Cheddars — All Third: Canal Junction Farmstead Basket or Other Shape) Second: Hidden Springs Creamery, Milks Cheese, Defi ance, Ohio, Charloe. First: Laura Chenel’s Chevre, Sonoma, Westby, Wis., Ocooch Mountain Reserve. First: Gold Creek Farms, Woodland, • ME: Open Category — Hard — Calif., Laura Chenel’s Chevre Crottin. Second: Hidden Springs Creamery, Utah, Smoked Cheddar. Made From Cow’s Milk; Aged Over Second: Baetje Farms LLC, Blooms- Westby, Wis.,Timber Coulee Reserve. Second: Cows Creamery, Char- 60 Days dale, Mo., Bloomsdale. Third: Fromagerie Nouvelle France, lottetown, Prince Edward Island, First: Farms for City Kids Founda- Third: Pure Luck Farm and Dairy, Racine, Quebec, Zacharie Cloutier. Cows Creamery Applewood Smoked tion/Spring Brook Farm, Reading, Vt., Dripping Springs, Texas, Basket-Molded P. MARINATED CHEESES Cheddar. Tarentaise. Chevre. • PC: Open Category Marinated in Third: Pineland Farms Creamery, Second: P A Bowen Farmstead, • NT: Goat’s Milk Cheese Aged 31 Liquids and Ingredients — Made New Gloucester, Maine, Smoked Ched- Brandywine, Md., Chesapeake Cheddar. to 60 Days From Cow’s Milk dar. Third: Robinson Farm, Hardwick, First: No award given. First: Lactalis American Group, • LC: Open Category — Made From Mass., Prescott. Second: Rivers Edge Chevre, Logs- Tipton, Calif., Mozzarella Fresca mari- Cow’s Milk • MG: Open Category — Aged Over den, Ore., Rivers Edge Chevre Beltane. nated medallion. First: Fair Oaks Farms, Monroe, 60 Days — Made With Goat’s Milk Third: Avalanche Cheese Co., Basalt, Second: Beecher’s Handmade Wis., Smoked Sweet Swiss. First: No award given. Colo., Avalanche Cheese Co. Lamborn Cheese, Seattle, Yule Kase. Second: Rogue Creamery, Central Second: Boston Post Dairy LLC, Bloomer. Third: Lactalis American Group, Point, Ore., Smokey Blue. Enosburg Falls, Vt., Très Bonne. Third: Montchevré-Betin Inc., Bel- Tipton, Calif., Galbani 1/3-ounce mari- Third: Fair Oaks Farms, Monroe, Third: Bonnie Blue Farm, Waynesboro, mont, Wis., Mini Bucheron. nated ball. Wis., Smoked Gouda. Tenn., Bonnie Blue Farm Tanasi Tomme. • NU: Goat’s Milk Cheese Aged Over • PG: Open Category Marinated in • LG: Open Category — Made From Third: York Hill Farm, New Sharon, 60 Days Liquids and Ingredients — Made Goat’s Milk, Sheep’s Milk or Mixed Maine, Capriano. First: Haystack Mountain Goat From Goat’s Milk Milks • MS: Open Category — Aged Over Dairy, Longmont, Colo., Haystack First: Laura Chenel’s Chevre, So- First: No award given. 60 Days — Made From Sheep’s Mountain Queso De Mano. noma, Calif., Laura Chenel’s Chevre Second: Boston Post Dairy LLC, Milk or Mixed Milks Second: Sartori Co., Plymouth, Wis., Cabecou. Second: Capriole, Greenville, Ind., O’Bannon. More News, More Solutions, More Choices! Third: Baetje Farms LLC, Blooms- dale, Mo., Marinated Feta. • PS: Open Category Marinated in Liquids and Ingredients — Made From Sheep’s Milk or Mixed Milks First: Grafton Village Cheese, Graf- ton, Vt., Apple Pie Eweden. Second: Everona Dairy, Rapidan, Va., CHEESE MARKET NEWS® SUBSCRIPTION FORM: Pride of Bacchus. 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) Third: Carr Valley Cheese Co. Inc., F $135 (2nd Class) F $190 (1st Class/Canada) F $195 (2nd Class) F $315 (1st Class/Canada) F $135 (Email Only. Without Mail Service) La Valle, Wis., Canaria. F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only) Q. CULTURED MILK PRODUCTS

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ADVERTISING Regional Sales Manager Midwest Region EQUIPMENT 1 EQUIPMENT 1 • • (EMV]JSSH97%-RGER75*0IZIPGIVXM½IHQEVOIXPIEHIVMRWTIGMEPX]GLIIWITVS- HYGXMSRJSVSZIV]IEVWGYVVIRXP]LEWERSTIRMRKJSVERI\TIVMIRGIH6IKMSREP FOR SALE: WANTED: 7EPIW1EREKIVMRXLI1MH[IWX DeLaval Separator SWISS COPPER VATS The successful candidate will be responsible for: ‡0RGHO We are seeking one or two Swiss ˆ+VS[MRKGYVVIRXVIXEMPERHTVMZEXIPEFIPEGGSYRXWXLVSYKLI\MWXMRKFVSOIVRIX[SVO ‡5HFRQGLWLRQHG copper vats as decorative pieces. ˆ)\TERHMRKXLIGSQTER]´WTVIWIRGIMRXS*SSHWIVZMGI Please Contact: Please Contact: ˆ'SRHYGXMRKERRYEPFMERRYEPVIZMI[W[MXLEPPQENSVGYWXSQIVWERHFVSOIVW [email protected] [email protected] ˆ2IKSXMEXITVMGMRKERHQEVOIXMRKTVSKVEQW ˆ3FWIVZMRKI\XIVREPIRZMVSRQIRXJSVRI[TVSHYGXSTTSVXYRMXMIW ˆ;SVOMRKGPSWIP][MXL6 (ERH4VSHYGXMSRXSLIPTFVMRKRI[MXIQWXSQEVOIX • PLANTS: SALE/LEASE 5 • PLANTS: SALE/LEASE 5 5YEPMßIHGERHMHEXIW[MPPTSWWIWW ˆ%QMRMQYQSJ&7(IKVIIMREVIPEXIH½IPH ˆ%QMRMQYQSJXS]IEVW´I\TIVMIRGIMRXLI*SSH-RHYWXV] ˆ8LIEFMPMX]XS[SVOMRHITIRHIRXP]ERHXVEZIPXLVSYKLSYXXLIVIKMSR ˆ8LIEFMPMX]XSVITVIWIRXXLIGSQTER]EX6IKMSREPERH2EXMSREPXVEHIWLS[W ˆ/RS[PIHKISJREXYVEPERHTVSGIWWGLIIWIMWEHI½RMXITPYW 8LMWMWE[SRHIVJYPSTTSVXYRMX]XSNSMREKVS[MRKGSQTER][MXLRMGLITVSHYGXW (EMV]JSSH97%-RGSJJIVWEGSQTIXMXMZIWEPEV]ERHERI\GIPPIRXFIRI½XWTEGOEKI Please send cover letter, resume and salary requirements to: &VIXX8LSQTWSR¯7EPIW(MVIGXSV   Dairyfood USA, Inc. 'SYRX]6SEH* &PYI1SYRHW;- )QEMPFXLSQTWSR$HEMV]JSSHYWEGSQ Plant Manager Plymouth, Wisconsin

Great Lakes Cheese is celebrating over 50 years of Excellence in Cheese Making! Since 1958, Great Lakes has grown rapidly by acquisition, plant expansions, investment in the best technologies for production and distribution – and by setting high industry standards for service. Great Lakes Cheese’s success hinges on the dedication and professionalism of our people. From our inception, we have created and maintained an environment for employees to learn, develop their careers and enjoy mutually rewarding relationships, recognition and earnings. As we have grown throughout the years, we have kept the small company, family feel, even as a billion dollar organization. Point in case, our employees participate in an ESOP Plan, where they own approximately 20% of VJGEQORCP[+PCFFKVKQPYGQHHGTEQORGVKVKXGDGPGğVUVJCVKPENWFG/GFKECN&GPVCN.KHGCPF.QPI VGTO&KUCDKNKV[+PUWTCPEG M 2NCPCP'ORNQ[GG#UUKUVCPEG2TQITCOCPFVWKVKQPTGKODWTUGOGPV 6JG 2NCPV /CPCIGT KU TGURQPUKDNG HQT CNN /CPWHCEVWTKPI 2CEMCIKPI +PXGPVQT[ CPF &KUVTKDWVKQP operations as well as manufacturing support functions: Engineering, Quality and Maintenance. In addition, the Plant Manager will provide leadership and guidance to direct reports for the purpose of increasing their effectiveness and establishing good working relationships. Responsibilities: ć&KTGEVCPFEQQTFKPCVGRNCPVQRGTCVKQPUYKVJKPEQORCP[RQNKEKGUCPFRTQEGFWTGUVJCV produce products that meet quality, cost, volume and service criteria and objectives ć+PKVKCVGRNCPUCPFRTQEGUUGUYJKEJOKPKOK\GOCPWHCEVWTKPIEQUVUVJTQWIJGHHGEVKXG utilization of employees, equipment, facilities, materials, and capital ć#UUWTGCVVCKPOGPVQHDWUKPGUUQDLGEVKXGUCPFRTQFWEVKQPUUEJGFWNGUYJKNGKPUWTKPI product standards that will exceed our customers’ expectations ć(QUVGTCPGPXKTQPOGPVYJGTGUCHGV[CPFSWCNKV[CTGJKIJRTKQTKVKGU ć+ORNGOGPVOCPWHCEVWTKPIUVTCVGIKGUCPFCEVKQPRNCPUVQGPUWTGVJCVVJGHCEKNKV[UWRRQTVU strategic initiatives and goals ć9QTMENQUGN[YKVJHWPEVKQPCNFGRCTVOGPVUVQGPUWTGEQQTFKPCVKQPDGVYGGPUCNGU EWUVQOGTUGTXKEGNQCFKPIUJKRRKPIRWTEJCUKPITGEGKXKPICPFğPCPEG ć/CKPVCKPKPFKXKFWCNUMKNNUMGGRKPIWRVQFCVGYKVJNCVGUVRTQFWEVKQPVGEJPQNQIKECNEJCPIGU • CHEESE/DAIRY 12 • CHEESE/DAIRY 12 and production management ć'UVCDNKUJOCPCIGCPFOCKPVCKPCYGNNVTCKPGFCPFOQVKXCVGFUVCHH ć#NN).%GORNQ[GGUCTGGZRGEVGFVQRGTHQTOCP[CUUKIPOGPVQTLQDVCUMCEEQTFKPIVQVJG stated safety policies and procedures ć#NN).%GORNQ[GGUCTGGZRGEVGFVQRTQFWEGCPFRTQOQVGQWTRTQFWEVUCPFUGTXKEGUKPC manner that exceeds the quality & value expectation of our customers and consumers by adhering to Good Manufacturing Practices, Policies & Procedures outlined in our Safe Quality Food Program ć1VJGTTGURQPUKDKNKVKGUCUCUUKIPGFD[VJGOCPCIGT Required Education, Experience and Skills: ć$CEJGNQTĀU&GITGGKPDWUKPGUUQTVGEJPKECNğGNFQTEQOOGPUWTCVGGZRGTKGPEG ć[GCTUQHGZRGTKGPEGQTOQTGKPCOCPWHCEVWTKPIGPXKTQPOGPV ć[GCTUQHGZRGTKGPEGQTOQTGQHOCPCIGTKCNGZRGTKGPEG BIG REWARD OFFERED ć'PGTIGVKEETGCVKXGUGNHFKTGEVGFOCPCIGTYKVJJKIJNGXGNQHKPVGITKV[ FOR YOUR... ć5VTQPINGCFGTUJKRUMKNNUKPFGRGPFGPVVJKPMKPIUVTQPIQTICPK\CVKQPCNCPFRNCPPKPICDKNKVKGU and excellent analytical and problem solving skills are essential • Cheese Trim • Cheese Fines ć+PFGRVJWPFGTUVCPFKPIQHCNNCTGCUQHQRGTCVKQPUOCPCIGOGPV ć#DKNKV[VQCFOKPKUVGTCRTQCEVKXGOCPCIGOGPVCRRTQCEJ • #1 and Undergrades ć#DKNKV[VQRTQXKFGNGCFGTUJKRUWRRQTVEQOOWPKECVKQPCPFFKTGEVKQPVQFKTGEVTGRQTVU • Close Coded Products ć#DKNKV[VQJCPFNGOWNVKRNGVCUMUVTQWDNGUJQQVCPFRTQDNGOUQNXGDG[QPFTQWVKPGKUUWGU • Natural, Processed, Preferred Education, Experience and Skills: Imitation or Flavored ć$CEJGNQTĀUFGITGGKPCHQQFUEKGPEGVGEJPQNQI[QTGPIKPGGTKPIğGNF Call Dean, Eric or Pat: ć[GCTUQHHQQFFCKT[CPFQTRCEMCIKPIGZRGTKGPEGQTOQTG (877) 914-5400 ć53(GZRGTKGPEG horizonsalesinc.com )TGCV .CMGU %JGGUG KU CP 'SWCN 1RRQTVWPKV[ #HğTOCVKXG #EVKQP 'ORNQ[GT AA/M/F/V/D. All candidates must apply by going to our website at • STORAGE 13 www.greatlakescheese.com

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CLASSES Class scheduling, duration and pricing also are important factors to Dairyfood USA marks 60 years Continued from page 1 consider, panelists say. “Classes should be priced to make best presenters or entertainers, she adds. money, not break even,” Bachman says, “We also like working with instruc- “yet they also should be affordable and tors who are open to receiving feedback,” comparable to classes offered in your area.” she says. “The best instructors perform It’s also benefi cial to post class well, provide accurate information, do schedules online and to offer online their homework and come prepared.” sign-up, panelists say. E-mail blasts or Bachman adds that it is important to newsletters also can generate interest, match instructors with appropriate con- as well as word of mouth. tent, and sometimes it is benefi cial to There are lots of possible costs to con- pair more than one instructor together. sider for classes, including plateware, “Communication is key,” she says. stemware, serveware, instructors, staff, “Collaborate with instructors on class handouts, tables, chairs and a projector, Photo by Alyssa Sowerwine/Cheese Market News topics and descriptions. Create an among others, Anderson notes. In ad- BLUE MOUNDS, Wis. — Dairyfood USA Inc. on Thursday held a groundbreaking outline and discuss the structure of dition, companies need to consider the ceremony to kick off a $5 million plant addition at its facility in Blue Mounds, Wis. the class. We send instructors ‘tips costs of cheese portions and pairings. “This is really an exciting time for Dairyfood USA,” says Daniel R. Culligan, and expectations’ so they know what Panelists note their classes typically third from left, Dairyfood USA president. “This expansion shows our commitment to expect when they walk in.” are held in the evenings on weekdays, not only to our customers but also to our dedicated employees. This addition Tips may include examples on select- with some offered on Saturdays. will ensure that Dairyfood USA will continue to produce safe, quality products.” ing cheeses and beverages, controlling a “For alcohol-pairing classes, we The company also celebrated 60 years in business at the event. Wisconsin rowdy class, class duration and size, arrival schedule them at the end of the week state Sen. Jon Erpenbach, second from left, presented Dairyfood USA with a time, and other things to expect, she says. so people can relax and enjoy before special plaque to honor the company’s 60th anniversary and groundbreaking. Anderson says it’s benefi cial to start the weekend,” Anderson says. Also pictured is Brian C. Dunn, fi fth from left, senior project engineer of with classes that build off companies’ Most important with cheese classes Architecture and Building Engineering for Mead & Hunt Inc., which will oversee own knowledge base or interests. is to prepare, prepare, prepare, Ander- engineering and architecture for the project. Construction on the addition will “Which cheeses do you and your staff son notes. be facilitated by Bachmann Construction. know best, or are you a chef with pairing “Something may go wrong, and you Dairyfood USA Chairman Walter Mayer, second from right, came in from knowledge?” she says. “You should also need to be prepared for that ahead of Austria to attend the event. be in tune with your audience to fi nd time,” she says. “This investment in our company refl ects that we have hardworking out what they are interested in learning Rogers notes it can be helpful to have employees that we can trust 100 percent,” Mayer says. more about.” an itinerary of each task that must be Dairyfood USA will be moving all of its manufacturing equipment Creating a clear and effective completed for the class, including prep and processes to the new addition, which has an expected cancellation policy for classes also is time and cleanup. completion date of February 2014, Culligan notes. CMN important, panelists note. Some com- A seating chart also can be helpful, panies may require a 48-hour notice for he adds. cancellations with an offer for a class “We ask people to request in advance credit in a future course. if they want to be seated together,” he “What’s most important is to com- says. “You don’t want the couple on municate your policy to consumers date night to come in late and fi nd that RELCO Maximizes ahead of time,” Anderson says. “Do they can’t sit together; then they’re not your research. Look around your area happy.” at other cancellation policies.” It’s important to create a pleasant Evaporation & Dryer Efficiencies She adds that it helps to send out environment where people feel wel- a reminder to class participants 3 or 4 come, Bachman notes. days to a week before the class is held. “Have people put their phones It also is benefi cial to have a wait list away and relax and enjoy,” on hand to fi ll vacant spots. she says. “Just have fun!” CMN

tion and alternative proposals are asked CDFA to include the factual basis, economic Continued from page 1 and other evidence and legal authority in support of whey factor changes and Market News.) any proposed amendments to the plans. The hearing will consider temporary CDFA says it will consider this information price adjustments, whey valuation and as well as evidence presented at previous evidentiary support and legal compliance. hearings when making any amendments The hearing will consider specifi c to the plans, including what is necessary proposals that would amend or change to bring the calculation of market milk the minimum prices for components prices into legal compliance. used for Class 1, Class 2, Class 3, Class Alternative proposals on temporary 4a and Class 4b. Proponents of the peti- price adjustments and adjustments in tion and any alternative proposal shall the whey valuation of the Class 4b pric- address, at a minimum, the economic ing formula must be signed and received You need 24/7 efficiency in your powder process. RELCO’s expertise conditions that have changed that would by CDFA’s Dairy marketing Branch by 4 combines leading edge technology with proven basic principles. Our warrant adjustments to the current p.m. on Aug. 20. Alternative proposals systems provide innovative solutions for evaporation, drying, powder handling and automation for milk, whey, lactose, permeate and WPC. temporary price established as a result may be sent electronically via e-mail RELCO design Puts You In Control of a trouble-free process that will to [email protected], faxed to 916-900- of a May 20, 2013, hearing. allow you to produce more at less cost all day, every day. The hearing also will consider pro- 5341, or mailed to: Hearing Offi cer, c/o posed changes to the whey factor in the CDFA Dairy Marketing Branch, 1220 N Innovative process solutions, engineered right. Class 4b pricing formula and any other Street, Sacramento, CA 95814. USA . The Netherlands . New Zealand whey valuation changes that are raised For more information and updates on / (320) 231-2210 www.relco.net by alternative proposals. the hearing, visit www.cdfa.ca.gov/dairy/ Proponents and opponents of the peti- dairy_hearings_matrix.html. CMN For more information please visit www.relco.net

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — August 9, 2013 NEWS/BUSINESS

CULTURED Additional Ingredients — Made Willows, Calif., Capretta Rich & Creamy • RO: Unsalted Butter With or From Cow’s Milk Goat Yogurt. Without Cultures — Made From Continued from page 12 First: Karoun Dairies Inc., San Fer- • QE: Yogurts — Plain With No Cow’s Milk nando, Calif., Karoun Yogurt. Additional Ingredients — Made First: West Point Dairy Products First: Redwood Hill Farm, Sebasto- Second: Sierra Nevada Cheese Co., From Sheep’s Milk LLC, West Point, Neb., Wuthrich Eu- pol, Calif., Redwood Hill Farm Plain Willows, Calif., Heroes Greek Yogurt. First: No award given. ropean Style Unsalted Butter. Kefi r. Third: Beurrerie du Patrimoine, Second: Green Dirt Farm LLC, Second: Cabot Creamery Coopera- Second: No award given. Compton, Quebec, Plain Yogurt from Weston, Mo., Fresh Plain. tive, Montpelier, Vt., Cabot 83 Butter. Third: No award given. Cow. Third: Old Chatham Sheepherding Third: Rumiano Cheese Co., Willows, • QF: Crème Fraiche Products — • QD: Yogurts — Plain With No Co., Old Chatham, N.Y., Plain Yogurt. Calif., Rumaino Unstalted Butter. Made From Cow’s Milk Additional Ingredients — Made R. BUTTERS • RM: Butter With or Without First: No award given. From Goat’s Milk • RC: Salted Butter With or Without Cultures — Made From Goat’s, Second: Bellwether Farms, Peta- First: Montchevré-Betin Inc., Bel- Cultures — Made From Cow’s Milk Sheep’s or Mixed Milks luma, Calif., Crème Fraiche. mont, Wis., Goat Milk Yogurt Plain. First: No award given. First: La Moutonnière Inc., Ste-He- Third: Alouette Cheese USA LLC, Second: Coach Farm, Pine Plains, Second: Tillamook County Creamery lene-de-Chester, Quebec, Ewes Butter. New Holland, Pa., Alouette Crème N.Y., Coach Farm Goat’s Milk Yogurt, Association, Tillamook, Ore., Tillamook Second: Mt. Sterling Cheese Co-op, Fraiche. Plain. Salted Sweet Cream Butter. Mount Sterling, Wis., Whey Cream Third: Bellwether Farms, Petaluma, Second: Sierra Nevada Cheese Co., Third: CROPP Cooperative/Organic Butter. Calif., Crème Fraiche. Willows, Calif., Capretta Greek Yogurt. Valley, La Farge, Wis., Organic Salted Third: Nordic Creamery, Westby, • QY: Yogurts — Plain with No Third: Sierra Nevada Cheese Co., Butter. Wis., Goat Butter. S. CHEESE SPREADS • SC: Open Category Cold Pack Style — All Milks 'RQ¶W0LVV7KHVH7ZR*UHDW First: Pineland Farms Creamery, New Gloucester, Maine, Cheddar Cheese Spread. 6HPLQDUV7KLV2FWREHU Second: Carr Valley Cheese Co. Inc., La Valle, Wis., Sharp Cheddar Spread. Third: Pine River Pre-Pack Inc., Newton, Wis., Bleu Cold Pack Cheese Food. T. WASHED RIND CHEESES • TA: Cheeses Aged More than 90 Days with up to 44 percent Moisture — All Milks First: Boston Post Dairy LLC, Enos- burg Falls, Vt., Eleven Brothers. 5LVN$QDO\VLV$SSOLFDWLRQV 7UDLQLQJ Details: Second: Consider Bardwell Farm, The American Dairy Products Institute (ADPI) and CME Group invite you to WHEN: West Pawlet, Vt., Rupert. attend an event specifically designed to help dairy industry participants learn the October 16 - 18, 2013 Third: Uplands Cheese, Dodgeville, Wis., Pleasant Ridge Reserve. key concepts involved in managing price risk and volatility in the dairy commodity WHERE: markets. CME Group Auditorium • TC: Open Category — Made From Chicago, IL 60606 Cow’s Milk This two-and-a-half day seminar will introduce the fundamentals of hedging with First: Cellars at Jasper Hill, Greens- dairy futures and options contracts. Topics will include: REGISTER: Online at www.adpi.org boro, Vt., Willoughby. XThe Importance of Price Risk Management REGISTRATION FEES: Second: La Fromagerie 1860 DuVil- XIntroduction to Dairy Futures and Options ADPI Member Rate: $395 lage Inc., Warwick, Quebec, Vacherin. Non-Member Rate: $445 Third: La Maison Alexis de Portneuf XOverview of Hedging Hotel: Inc., St. Raymond de Portneuf, Quebec, XFinancial Integrity of the Futures Industry Le Refl et de Portneuf. XRisk Management Strategies for the Dairy Market La Quinta Inn & Suites One South Franklin Third: Meadow Creek Dairy, Galax, The program also includes an Optional Introductory Session which will be held Chicago, IL 60606 Va., Grayson. on October 16th. This session is designed for dairy industry purchasing staff, RESERVATIONS: • TG: Open Category — Made From traders, CEOs, CFOs and Treasurers who are either new to the futures markets 312-558-1020 Goat’s Milk and/or newly involved in their firm’s risk management operations, or who would like Request the seminar rate First: No award given. a refresher on the basics. The program will cover basic concepts of futures, options of $212 for a single Second: Fromagerie Le Détour, and price risk management. Témiscouata-sur-le-Lac, Quebec, Sen- tinelle. Third: Haystack Mountain Goat $'3,'DLU\,QJUHGLHQW6HPLQDU Dairy, Longmont, Colo., Haystack Mountain Red Cloud. • TS: Open Category — Made From Come join industry leaders as they Sheep’s Milk or Mixed Milks discuss current trends and future First: Grafton Village Cheese, Graf- ton, Vt., Bear Hill. forecasts affecting the U.S. and Second: Hidden Springs Creamery, global dairy markets for cheese, Westby, Wis., Ocooch Mountain. whey proteins, lactose, permeate, Third: Hidden Springs Creamery, 2FWREHU DW7KH&OLIIV5HVRUW6KHOO%HDFK&$ dry milks and butter products. Westby, Wis., Meadow Melody. CMN

Visit www.adpi.org for complete For photos from the awards seminar details and online registration! and other events at the ACS confer- ence, check out our “2013 American 126 N. Addison Ave., Elmhurst, IL 60126 ~ Ph: (630) 530-8700 ~ Email: [email protected] ~ www.adpi.org Cheese Society conference” album on Facebook at www.facebook.com/ For more information please visit www.adpi.org cheesemarketnews

Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com