Volume 38 August 3, 2018 Number 29

Yo-yo market seeks stability in

Like us on Facebook and follow us on Twitter! face of tariffs, cheese stocks A By Alyssa Mitchell gling to strike a balance for but as I mentioned, some of issue of Cheese Market News.) much of the year, but the volatil- those concerns have already Meanwhile, the U.S. nonfat INSIDE MADISON, Wis. — Cheddar ity of the past month has been had an impact on daily prices,” dry milk (NDM) market has barrels at the Chicago Mercan- signifi cant,” says Sara Dorland, she says. “Unless trade data strengthened a bit in recent tile Exchange (CME) have expe- managing partner at Ceres Dairy comes out unscathed, I think weeks as hot weather in key ✦ Guest column: ‘The time rienced signifi cant price swings Risk Management LLC, Seattle. the current price level is a likely powder-producing states has is now for microfi ltration.’ in recent weeks as the U.S. dairy “The market has swung from the outcome for the third quarter.” resulted in less milk, and there- For details, see page 4. market faces tariff pressure and $1.20s to the $1.40s nearly every Mike McCully, owner of The fore, less milk powder, McCully heavy cheese stocks. other week since the start of McCully Group LLC, New Buf- notes. ✦ Guest column: ‘What is $12 USDA’s Dairy Market News July, and that is a wide range.” falo, Michigan, says with the He adds that in Europe, hot, billion amongst friends?’ notes CME barrel prices CME block Cheddar has uncertainty surrounding cheese dry weather in several countries For details, see page 6. dropped 11-and-a-half cents been a bit more stable, moving exports, domestic demand has has negatively impacted milk Monday, “surprising few mar- between $1.50 and $1.55 per not been strong enough to keep output, so milk powder produc- ✦ Dairy Cares gives $200,000 ket participants, as contacts pound for much of July and cheese supplies from bulging to tion is falling there as well. to Children’s Hospital. expected some price correction increasing to $1.5875 today. new record highs. “I think a lot of end-users are For details, see page 13. from last week’s buildup. Annie AcMoody, director of However, U.S. cheese prices covered for most of the rest of “Producers are slightly anx- economic analysis for Western continue to trade at a discount 2018. There is still the issue of ✦ Sartori wins best USA ious but hopeful regarding some United Dairymen, says the to European and New Zealand the mountain of old milk powder cheese at International steadiness moving forward in combination of a bearish Cold prices, so that should keep stocks in the European Union Cheese Awards. the cheese markets,” Dairy Storage report for June and exports moving, he says. intervention program that they For details, see page 26. Market News adds. trade tariff announcements this “There will be a seasonal will try to aggressively sell,” Mc- “Barrels have been strug- summer have pressured cheese downturn in stocks this fall, but Cully says. “I believe U.S. NDM markets. it appears very large inventories prices can move into the $0.90s While heat in the Midwest will hang around, especially this year, but over $1 will take in early July helped bring some with more production capacity a more signifi cant downturn in Harbison from Cellars at market confi dence back, tariffs coming online over the next 6-9 supply.” are on market participants’ months,” he adds. At the same time, CME Jasper Hill is ACS winner minds. With that and weather Dorland says additional butter continues to show price cooling off some in the Midwest, production capacity added over strength, with analysts antici- PITTSBURGH — Cellars at Jasper Hill, Greensboro Bend, Vermont, “the market sadly is not poised the past two years is one reason pating additional upward price won the top two awards at the American Cheese Society (ACS) 2018 for a signifi cant upward long- cheese stocks have increased, movement this fall. Judging and Competition, which took place last week. lasting price move,” she says. noting that American cheese CME butter settled last Jasper Hill’s Harbison, a soft-ripened cheese with a bloomy rind At the same time, there is stocks are fl at, suggesting that week at $2.2625 per pound and wrapped in spruce bark, was named Best of Show, while Calderwood, plenty of cheese available on most of the new growth is in the has increased an additional 5.5 a variation of Jasper Hill’s Alpine-style Alpha Tolman coated with hay the U.S. market, AcMoody says. Italian cheese category. (For the cents this week to settle at $2.32. fi bers, took Second Best of Show. “Trade data has not yet latest Cold Storage data, see McCully says he is forecast- “What a thrill! These wins represent the efforts of many dedicated shown how our export markets “Cheese stocks in cold storage ing butter prices to trade in the people from our cropping crew and herdsmen, through production will be impacted by the tariffs, set record in June” in last week’s Turn to YO-YO, page 11 a and affi nage, to sales and support,” says Mateo Kehler, cheesemaker, Cellars at Jasper Hill. “It took a village working in concert to pull this off.” Harbison previously had been awarded Second Best in Show at the 2017 and 2015 ACS competitions. Total cheese production Wisconsin earns Third Best in Show this year was awarded to COWS Creamery, world title with Charlottetown, Prince Edward Island, for its Avonlea Clothbound up in June by 1.8 percent big cheeseboard Cheddar. WASHINGTON — Total U.S. cheese production, excluding cot- “This prestigious award for Avonlea is a true honor, and we’re very tage cheese, in June was 1.06 billion pounds, up 1.8 percent from MADISON, Wis. — Dairy pleased to represent not just Prince Edward Island, but also Canada,” June 2017 but 1.9 percent below May 2018, according to USDA’s Farmers of Wisconsin made says Andrea White, wholesale manager, COWS Creamery. Dairy Production report released Thursday by USDA’s National history on Wednesday by This year’s contest featured a total 1,954 entries from 259 companies Agricultural Statistics Service (NASS). (All fi gures are rounded. creating the World’s Largest representing 35 U.S. states, fi ve Canadian provinces, Mexico, Colum- Please see CMN’s Dairy Production chart on page 26.) Cheeseboard, offi cially set- bia and Brazil. The results were announced at a July 27 ceremony at When adjusted for the length of the months, total June cheese ting a new Guinness World the 35th annual ACS conference, “Forged in Cheese,” at the David L. production was up 1.4 percent from May 2018 on an average Records title. Spanning 35 Lawrence Convention Center in Pittsburgh. daily basis. feet long and 7 feet wide, “This year’s competition once again featured the very best cheeses Production of Mozzarella, the nation’s most-produced cheese, the board took over an entire and cheesemakers in the Americas,” says Nora Weiser, executive di- was up 1.4 percent from the previous June to 354.4 million pounds. street in downtown Madison, rector, ACS. “This diversity of cheese displays the skill and passion of Total Italian-type production, of which Mozzarella is the largest Wisconsin, displaying more American cheesemakers. In taking two top honors, Cellars at Jasper component, was down 0.1 percent from the previous June to 449.7 than two tons of Wisconsin Hill exemplifi es how American artisan cheesemakers seamlessly meld million pounds. In the Italian-type cheese category, production of cheeses from across the a Turn to ACS, page 17 Turn to NASS, page 26 a Turn to TITLE, page 5 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — August 3, 2018 MARKET INDICATORS

Chicago Mercantile Exchange Cash prices for the week ended August 3, 2018 CHEESE FUTURES for the week ending Aug. 2, 2018 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday July 30 July 31 August 1 August 2 August 3 Fri., July 27 Mon., July 30 Tues., July 31 Wed., Aug. 1 Thurs., Aug. 2 JUL18 1.491 3,274 1.491 3,274 1.489 3,277 1.487 4,310 ------Cheese Barrels AUG18 1.564 4,153 1.562 4,133 1.547 4,139 1.548 4,141 1.549 4,137 Price $1.4050 $1.4075 $1.4300 $1.4575 $1.4750 SEP18 1.626 3,933 1.624 3,962 1.618 3,966 1.623 3,976 1.621 3,972 Change -11 1/2 +1/4 +2 1/4 +2 3/4 +1 3/4 OCT18 1.678 3,705 1.685 3,694 1.685 3,703 1.692 3,598 1.685 3,611 NOV18 1.676 3,584 1.686 3,584 1.688 3,584 1.697 3,451 1.687 3,449 Cheese 40-lb. Blocks DEC18 1.666 2,939 1.672 2,938 1.674 2,974 1.682 2,968 1.677 2,968 Price $1.5200 $1.5000 $1.5400 $1.5725 $1.5875 JAN19 1.645 810 1.650 815 1.650 823 1.659 828 1.657 829 FEB 19 1.640 724 1.637 732 1.637 735 1.643 744 1.643 747 Change NC -2 +4 +3 1/4 +1 1/2 MAR 19 1.633 745 1.632 751 1.632 754 1.633 765 1.634 765 APR 19 1.654 453 1.651 468 1.648 473 1.647 646 1.648 649 Weekly average (July 30-Aug. 3): Barrels: $1.4350(-.0005); 40-lb. Blocks: $1.5440(+.0260). MAY 19 1.670 502 1.669 514 1.669 531 1.667 531 1.667 534 Weekly ave. one year ago (July 31-Aug. 4, 2017): Barrels: $1.5730; 40-lb. Blocks: $1.7420. JUN 19 1.680 421 1.680 421 1.680 424 1.680 424 1.677 430 JUL 19 1.700 267 1.707 273 1.700 285 1.699 305 1.699 331 Grade A NDM AUG 19 1.713 134 1.713 134 1.714 143 1.714 143 1.714 143 $0.8150 $0.8375 $0.8400 $0.8325 $0.8275 SEP 19 1.720 129 1.720 129 1.714 131 1.714 131 1.714 131 Price OCT 19 1.708 117 1.708 117 1.703 119 1.703 119 1.703 119 Change -1/4 +2 1/4 +1/4 -3/4 -1/2 NOV 19 1.691 121 1.691 121 1.691 121 1.691 121 1.691 121 DEC 19 1.680 118 1.680 118 1.680 118 1.680 118 1.680 118 Weekly average (July 30-Aug. 3): Grade A: $0.8305(+.0235). Total Contracts Traded/ Open Interest 167/26,129 352/26,178 464/26,300 1,132/27,319 198/23,054 Grade AA Butter Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Price $2.2650 2.3100 $2.3200 $2.3200 $2.3200 Change +1/4 +4 1/2 +1 NC NC Weekly average (July 30-Aug. 3): Grade AA: $2.3070(+.0525). DRY WHEY FUTURES* for the week ended Aug. 2, 2018 Extra Grade Whey (Listings for each day by month, settling price and open interest) Price $0.4250 $0.4250 $0.4325 $0.4325 $0.4350 Change NC NC +3/4 NC +1/4 Fri., July 27 Mon., July 30 Tues., July 31 Wed., Aug. 1 Thurs., Aug. 2 JUL18 33.975 595 33.975 595 33.975 595 33.720 609 ------Weekly average (July 30-Aug. 3): Extra Grade: $0.4300(+.0145). AUG18 35.450 671 35.750 668 35.750 668 36.000 661 36.000 675 SEP18 36.500 601 36.500 601 36.500 601 36.500 604 37.200 601 Class II Cream (Major Northeast Cities): $3.0661(+.0075)–$3.3141(-.0144). OCT18 35.700 525 36.175 525 36.175 525 36.825 528 37.025 528 NOV18 35.750 565 36.000 561 36.000 561 37.100 562 37.125 562 Sign up for our daily fax or email service for just $8 a month. Call us at 608-288-9090. DEC18 35.475 600 35.625 596 35.625 596 36.200 596 36.775 595 JAN19 34.925 144 35.225 144 35.225 144 35.850 140 36.000 138 FEB19 34.800 135 35.150 135 35.150 135 35.150 135 35.150 135 MAR 19 34.650 159 35.000 159 35.000 159 35.000 159 35.000 159 APR 19 34.450 60 35.100 60 35.100 60 35.100 60 35.100 60 MAY 19 33.975 61 35.100 61 35.100 61 35.100 61 35.100 61 Weekly Cold Storage Holdings July 30, 2018 JUN19 34.100 49 35.675 49 35.675 49 35.675 49 35.675 49 On hand Week Change since July 1 Last Year JUL 19 33.100 10 34.675 10 34.675 10 34.675 10 34.675 10 Monday Change Pounds Percent Pounds Change Total Contracts Traded/ Butter 52,706 -48 +1,301 +3 35,411 +17,295 Open Interest 5/4,217 15/4,206 2/4,206 35/4,216 33/3,615 Cheese +1,940 +1,816 -23,877 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. 82,961 +2 106,838 *Total Contracts Traded/Open Interest reflect additional months not included in this chart. (These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)

Dry Products* Aug. 3, 2018 CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test) NONFAT DRY MILK Central & East: low/medium heat $.7650(+1 1/2)-$.8650(+1 1/2); YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC mostly $.7875(+1 1/4)-$.8400(+2). 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 high heat $.9500(+5)-$1.0500(+5). 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 West: low/medium heat $.7600(+4)-$.9000(+5); 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 mostly $.7900(+4 1/2)-$.8500(+2). 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 high heat $.9500(+5)-$1.0500(+3 1/4). 2016 13.72 13.80 13.74 13.63 12.76 13.22 15.24 16.91 16.39 14.82 16.76 17.40 Calif. manufacturing plants: extra grade/grade A weighted ave. $.7666(-.0138) 2017 16.77 16.88 15.81 15.22 15.57 16.44 15.45 16.57 16.36 16.69 16.88 15.44 based on 10,702,657 lbs. 2018 14.00 13.40 14.22 14.47 15.18 15.21 14.10

WHOLE MILK POWDER (National): $1.4400(-1)-$1.7000(-5). STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/288-9093) 1509), is published weekly by Quarne Publishing LLC, P.O. (FOB)Central and West: $.2400-$.3900; mostly $.2900-$.3500. email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/288-9093. Periodicals postage paid at Madison, (PH 509/962-4026; FAX 608/288-9093) WI. Circulation records are maintained by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562. POSTMASTER: WHEY POWDER email: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Mitchell, Central: nonhygroscopic $.2650-$.4300(+1); Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.3375(+1/4)-$.4100(+3). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.3350(+1 1/2)-$.4475(+2 3/4); email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor American Copyright Conventions. No part of this publication mostly $.3600(+2 1/4)-$.4050. (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.3375(+1/4)-$.4200. email: [email protected] in any form or by any means, mechanical, photocopying, Mallory Adamson, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.2000-$.3100(+1). (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.7000-$.9775(+1/4); REGULAR CONTRIBUTORS News®. Cheese Market News® does not endorse the products Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims mostly $.7400-$.8850. Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, WOW Logistics, errors or omissions in the material contained herein, regard- DRY BUTTERMILK Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.7800(+1 1/2)-$.8200. ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2018 by Quarne Publishing LLC. (FOB) West: $.7200(+2)-$.8600(+4); mostly $.7500(+3)-$.8000(+3). Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.0700-$2.2800; Acid $2.8900-$3.2000. 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. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 3 MARKET INDICATORS

International Dairy Markets Aug. 3, 2018 Class & Component Prices

Western Europe July 2018 June 2018 Butter: 82 percent butterfat $6,125(-200)-6,500(-125). Class III: Butteroil: 99 percent butterfat $6,600(-300)-$8,200(-125). Price $ 14.10/cwt. $ 15.21/cwt. Skim Milk Powder: 1.25 percent butterfat $1,650(-75)-$1,800(-75). Skim Price $ 5.44/cwt. $ 6.08/cwt. Whole Milk Powder: 26 percent butterfat $3,225(-50)-$3,300(-50). Class IV: Whey Powder: Nonhygroscopic $900(-25)-$1,025. Price $ 14.14/cwt. $ 14.91/cwt. Skim Price $ 5.48/cwt. $ 5.77/cwt. Oceania Class II: Butter: 82 percent butterfat $4,950(+75)-$5,100. Price $ 15.20/cwt. $ 15.48/cwt. Cheddar Cheese: 39 percent maximum moisture $3,600(+50)-$3,800(+125). Butterfat Price Skim Milk Powder: 1.25 percent butterfat $1,950-$2,125(-25). $ 2.5357/lb. $ 2.6762/lb. Component Prices: Whole Milk Powder: 26 percent butterfat $2,975(+25)-$3,025. Butterfat Price $ 2.5287/lb. $ 2.6692/lb. South America Nonfat Solids Price $ 0.6085/lb. $ 0.6407/lb. Skim Milk Powder: 1.25 percent butterfat $2,250(+75)-$2,550(+25). Protein Price $ 1.4827/lb. $ 1.7478/lb. Whole Milk Powder: 26 percent butterfat $2,850(-100)-$3,250(-50). Other Solids Price $ 0.1422/lb. $ 0.1128/lb. Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. Somatic Cell Adjustment Rate $ 0.00074/1,000 scc $ 0.00081/1,000 scc To convert to price per pound: divide price by 2,204.6 pounds. Product Price Averages: Butter $ 2.2596/lb. $ 2.3756/lb. Nonfat Dry Milk $ 0.7824/lb. $ 0.8150/lb. California Minimum Prices Cheese $ 1.4868/lb. $ 1.6150/lb. Released Aug. 1, 2018 Dry Whey $ 0.3372/lb. $ 0.3086/lb. Butterfat SNF Equivalent Class 4a $ 2.4236/lb. $ 0.6024/lb. $ 13.72/cwt. Class 4b $ 2.4236/lb. $ 0.6447/lb. $ 14.09/cwt. National Dairy Products Sales Report For the week ended: 7/28/18 7/21/18 7/14/18 7/7/18 CME FUTURES for the week ended Aug. 2, 2018 Cheese 40-lb. Blocks: Class III Milk* Average price1 $1.5765 $1.5615 $1.5725 $1.5935 Fri., July 27 Mon., July 30 Tues., July 31 Wed., Aug. 1 Thurs., Aug. 2 Sales volume2 11,335,975 13,237,471 12,131,229 12,086,885 JUL18 14.14 3,640 14.12 3,644 14.12 3,625 14.10 4,526 ------Cheese 500-lb. Barrels: AUG18 15.02 4,959 14.94 4,916 14.76 4,909 14.86 4,855 14.81 4,851 Average price1 $1.4626 $1.4604 $1.4456 $1.4538 SEP18 15.64 4,086 15.62 4,113 15.56 4,141 15.65 4,201 15.61 4,264 Adj. price to 38% moisture $1.3881 $1.3841 $1.3701 $1.3770 OCT18 16.13 3,090 16.20 3,127 16.18 3,152 16.33 3,189 16.24 3,223 Sales volume2 13,990,003 12,943,013 14,618,790 14,630,617 16.08 2,559 2,579 16.21 2,583 NOV18 16.21 16.37 2,686 16.32 2,719 Moisture content 34.67 34.58 34.58 34.54 DEC18 15.92 2,312 16.02 2,324 16.05 2,338 16.15 2,350 16.12 2,340 JAN19 15.74 986 15.79 998 15.80 1,000 15.90 1,017 15.89 1,031 Butter: FEB 19 15.57 580 15.60 584 15.59 599 15.69 602 15.73 611 Average price1 $2.2584 *$2.2494 $2.2367 $2.2974 MAR19 15.54 618 15.53 624 15.52 637 15.62 637 15.63 639 Sales volume2 2,464,399 *2,679,869 2,488,763 2,301,959 APR 19 15.72 542 15.75 543 15.75 543 15.79 550 15.80 551 Nonfat Dry Milk: MAY 19 15.83 333 15.83 333 15.83 343 15.84 346 15.90 348 Average price1 $0.7795 *$0.7892 $0.7823 $0.7787 Total Contracts Traded/ Sales volume2 22,861,529 *17,390,004 16,877,639 13,576,922 Open Interest 872/24,644 634/24,725 765/24,840 1,382/25,939 1,133/21,576 Dry Whey: Class IV Milk* Average price1 $0.3389 $0.3374 $0.3357 $0.3365 Sales volume2 5,507,484 *7,319,576 5,612,712 *4,126,143 Fri., July 27 Mon., July 30 Tues., July 31 Wed., Aug. 1 Thurs., Aug. 2 JUL18 14.13 197 14.13 197 14.13 197 14.14 259 ------*/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. AUG18 202 14.67 202 14.67 202 14.67 202 14.67 202 14.67 Reported in pounds. SEP18 14.97 185 14.97 185 15.12 185 15.13 185 15.14 185 OCT 18 15.24 171 15.24 171 15.39 171 15.41 169 15.41 169 NOV 18 15.39 177 15.39 177 15.50 177 15.58 177 15.58 177 DEC 18 15.42 152 15.44 152 15.60 155 15.60 155 15.60 155 JAN 19 15.43 118 15.43 118 15.43 118 15.44 128 15.45 128 8ki_d[ii8hea[hW][šC7š9ecc[hY_WbH[Wb;ijWj[ ;nf[hjii_dY['/-/ FEB 19 15.45 113 15.45 113 15.45 113 15.39 126 15.50 136 MAR19 15.49 103 15.49 103 15.53 107 15.53 107 15.53 107 Total Contracts Traded/ Open Interest 10/1,547 0/1,547 33/1,570 33/1,653 11/1,404 Cash-Settled NDM* Fri., July 27 Mon., July 30 Tues., July 31 Wed., Aug. 1 Thurs., Aug. 2 JUL18 78.525 1,154 78.550 1,154 78.550 1,154 78.240 1,083 ------AUG 18 83.500 1,131 83.500 1,131 83.975 1,134 82.725 1,150 82.000 1,154 SEP 18 86.925 1,121 87.600 1,120 88.500 1,120 88.175 1,115 88.000 1,110 OCT 18 89.125 991 89.375 1,038 91.075 1,016 90.500 1,045 90.500 1,113 6SHFLDOLVWVLQWKH NOV 18 90.100 783 90.675 786 91.325 791 91.175 792 91.175 799 'DLU\DQG&KHHVH DEC 18 91.825 863 91.825 954 92.625 963 92.000 983 91.925 985 JAN 19 92.500 442 92.150 440 93.000 457 92.500 488 92.500 510 ,QGXVWU\ 8eXMebj[h FEB 19 93.275 377 92.775 378 93.425 380 92.975 365 92.975 395 7hj_iWd:W_hoIf[Y_Wb_ij 8ki_d[iiJhWdiWYj_edIf[Y_Wb_ij Total Contracts Traded/ IjhkYjkh_d]WdZYbei_d]ikYY[ii\kbZ[Wbi_dj^[ F^ed[)'($+-,$'..' Open Interest 323/7,452 451/7,596 174/7,613 345/7,621 260/6,666 ZW_hoWdZY^[[i[_dZkijho_iWfhel[dd_Y^[\eh Xmebj[h6YXi#]beXWb$Yec 9h[Wj_l[8ki_d[iiI[hl_Y[i$ mmm$YXi#]beXWb$Yec Cash-Settled Butter* M[h[if[Yjj^[^WhZmehaoekÊl[_dl[ij[Z_d Fri., July 27 Mon., July 30 Tues., July 31 Wed., Aug. 1 Thurs., Aug. 2 oekhfWij"mehaj_h[b[iibojekdZ[hijWdZWdZ lWbk[m^Wji[jioekWfWhj"WdZfei_j_edoek JUL18 225.700 1,412 225.700 1,412 225.700 1,412 225.960 1,572 ------f[h\[Yjbo\ehoekhkd_gk[Y^ei[d\kjkh[$ AUG18 227.275 1,404 226.525 1,404 228.050 1,408 229.000 1,406 231.000 1,412 CW_djW_d_d]Wbed]b_ije\gkWb_Ó[ZXko[him^eWh[ SEP 18 228.000 1,253 227.275 1,254 229.350 1,269 230.925 1,275 232.325 1,263 )'/D$8heWZmWo"=h[[d8Wo"M?+*)&) OCT 18 231.000 1,175 230.975 1,174 232.175 1,181 232.900 1,178 234.000 1,179 WYj_l[bobeea_d]jefkhY^Wi["m[m[bYec[j^[ F^ed[/(&$*)($'',,šJebb\h[[.&&$),,$+',/ NOV 18 232.100 884 232.000 890 232.850 891 233.900 898 235.000 901 Y^WdY[jefhel[j^[WZlWdjW][m[Z[b_l[hjeoek$ DEC 18 230.700 891 230.700 895 231.975 903 232.700 902 232.925 902 ;l[hoij[fe\j^[mWo"m[Z[b_l[hfhe\[ii_edWb" JAN 19 229.000 154 229.000 154 229.000 154 229.000 154 229.000 154 [\ÓY_[dji[hl_Y[j^Wj_ifhel[djeh[ikbj_dW FEB 19 228.950 153 228.950 153 228.725 153 228.725 153 228.250 155 ikYY[ii\kbekjYec[$ MAR19 228.000 125 228.000 125 228.000 125 228.000 125 228.050 125 Total Contracts Traded/ /HW·VGRWKLVWRJHWKHU Open Interest 116/7,467 50/7,477 128/7,512 62/7,679 65/6,107 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. For more information please visit www.cbs-global.com

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — August 3, 2018 WCMA UPDATE

profitability because cheesemakers that ordinary cheesemaking always gain more product from the same equip- removes all but 1.5 percent of whey Perspective: ment and labor inputs. Cheese plants proteins from cheese, and removing WCMA that concentrate casein protein can around 50 percent of whey proteins from run more vats per day and help soak up the milk in advance of cheesemaking John Umhoefer is executive rising milk production. And the water (by microfi ltration) still resulted in director of the Wisconsin Cheese removed in milk concentration can be that same small amount of whey protein Makers Association. He contributes used elsewhere in the plant — creating retained in cheese curd. This Center this column monthly for Cheese a more sustainable dairy plant that uses for Dairy Research study also found Market News®. less groundwater. that using microfi ltered milk to make Finally, removing whey proteins cheddar cheese had no impact on the before they reach the cheese vat of- composition or quality of the cheese, fers exciting possibilities. These whey but improved make effi ciency. proteins don’t move through the cheese Microfiltration is a proven tool, make, so they’re free from milkfat, already in use around the world, which cheese culture, annatto color and salt. can make better cheese, improve the These whey proteins are visibly clearer effi ciency of cheese plants and open the and have fewer off-fl avors because these door to new whey products. It’s time for proteins haven’t faced culture activity an industry push to gain approval for The time is now for microfi ltration or rennet enzymes. Sometimes called this process in cheesemaking. Today, milk-derived whey or native whey, this we need every tool to rebuild farm and There’s a proven tool the U.S. dairy milk through fi lters since the 1960s, and dairy product has application in clear dairy plant profi tability. CMN industry isn’t using — a tool that can ultrafi ltration on the whey side of the drinks, infant formula and countless assist with cheese output and profi t- business — concentrating whey pro- other pure food applications. The views expressed by CMN’s guest ability as the industry struggles with teins — transformed the dairy industry Last summer, FDA issued a memo- columnists are their own opinions years of low milk prices for farms and in the 1990s and onward. Filtration to randum offering enforcement discretion and do not necessarily refl ect those of lackluster cheese and whey prices. create a suite of useful whey proteins for the use and labeling of ultrafi ltered Cheese Market News®. With surging milk, tight margins, has brought countless millions of dollars milk in cheesemaking. In other words, new tariffs and markets threatened by into the dairy community. FDA acknowledged the benefi ts of that EU cheese-naming barriers, the United The next logical move is microfi ltra- fi ltration process and will not enforce States can, with a simple memo from tion. Europe already has 40-50 cheese standards of identity and labeling regu- the U.S. Food & Drug Administration, factories microfi ltering milk for cheese- lations that held back industry’s use of open the door to use of microfi ltration making, so this isn’t a brave new world. this simple fi ltration process. Dairy stakeholders of milk, just as FDA OK’d ultrafi ltration And this fi ltration of farm milk offers a So, what’s holding up FDA’s acknowl- for cheesemaking last year. host of opportunities. edgment of microfi ltration? FDA noted urge progress on Milk fi ltration is the simple process First, microfiltering milk helps in 2005 that microfi ltration changes the critical issues of running fresh milk through sanitary cheesemakers standardize the casein casein to whey protein ratio in milk, rolled-up plastic screens. The holes in protein in milk entering the cheese vat making this fi ltered milk nutrition- during NAFTA talks a microfi lter are a little bigger than — that means more consistent cheese ally different (in their view). But whey WASHINGTON — The International those in used in ultrafi ltration, so water year-around. At the same time, since the proteins always slip away into the whey Dairy Foods Association (IDFA), and lactose and small whey proteins whey proteins are fi ltered away, any off during cheesemaking — fi ltration sim- National Milk Producers Federation slip through and bigger components of fl avors or bitter notes these proteins can ply takes them out before the cheese is (NMPF) and U.S. Dairy Export Council milk — casein protein and fat — are bring in fi nished cheese are not present. made, rather than during the process. (USDEC) this week sent a letter to U.S. concentrated. The smaller holes used Second, cheese yield is improved — A 2018 study at the Center for Dairy Trade Representative Robert Lighthizer in ultrafi ltration let only water and controlling and concentrating casein Research, which was presented at the and U.S. Agriculture Secretary Sonny lactose slip by. in cheesemilk means more cheese per American Dairy Science Association Perdue fl agging two issues important to The dairy industry has been running vat. That production effi ciency helps meeting in Knoxville in June reported the U.S. dairy industry that the groups say still need attention and resolution in the modernized North American Free Trade Agreement (NAFTA). The organizations are urging the of- fi cials to call attention to geographical indications (GIs) issues and Canada’s high tariffs on U.S. dairy products as YOUR PREMIER SOURCE FOR negotiators wrap up their talks, which continued this week between the United Quality Ingredients & States and Mexico in Washington, D.C. Functional Dairy Products Mexico recently agreed to the Euro- pean Union’s demands to restrict the use Specializing in Non GMO WPC 80 Value product (hormone free & grass fed) of common cheese names, such as feta. Added If left unchecked, the U.S. dairy industry Over Two Decades of Experience! will lose considerable sales in its top • Organic Nonfat Dry Milk & Butter • Acid Casein market for cheese exports, the dairy • Butter (Imported & Domestic) groups say. Furthermore, the numerous • Caseinates (Sodium, Calcium, Potassium) market access barriers, including the • Dry Blends (Powder & Agglomeration) Class 7 milk pricing regime, the U.S. • Milk Protein Concentrates (40%-80%) • Milk Protein Isolates dairy industry faces in Canada must • Rennet Casein be also be resolved to provide a level • Whey Protein Concentrates (34%-80%) playing fi eld, they add. • Whey Protein Isolate Negotiators from the United States and Mexico have set a goal of reach- [email protected] www.pazingredients.com ing an agreement on NAFTA by Aug. 949.378.0815 15. Once a U.S.-Mexico agreement is reached, stakeholders say they expect INTEGRITY • DEDICATION • SERVICE Canada will be compelled to come to the table and a trilateral deal can For more information please visit www.pazingredients.com be struck by the end of August. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

TITLE Suzanne Fanning, Dairy Farmers of Wisconsin vice president of marketing Continued from page 1 communications. “Wisconsin’s licensed cheesemakers put the art in artisan, state, topping the previous European re- drawing from their rich European heri- cord holder by more than 1,000 pounds. tage, cheesemaking traditions and im- The custom board was offi cially pressive innovations, and we’re thrilled adorned with 4,437 pounds and 145 dif- to share their masterful creations with ferent varieties, types and styles of Wis- the world in a unique and fun way.” consin’s unique specialty and artisan The cheeseboard was custom made to cheeses, including national and inter- fi t inside a life-size, digitally fabricated national award winners. A 2,000-pound barn, using CNC technology — a com- Cheddar wheel from Henning’s Cheese puterized process that’s a cross between was the grand centerpiece, surrounded woodcutting and 3-D printing — by Bet- by blue-veined cheeses, cave aged Ched- ter Block Foundation, a nonprofi t that dars, Brick and Feta, squeaky curds, uses urban design to foster community. hand-rubbed wheels and the 2017 U.S. Fanning notes it was a true team Cheese Champion, Sartori Black Pepper effort — taking more than 60 people to BellaVitano, among others. prep, transport, house, style and weigh “When we were at South by Southwest all of the cheeses. (SXSW) a few months ago, we created the Following the offi cial judging cer- unoffi cial world’s longest cheese board, emony by Guinness World Records and the amount of PR we received and adjudicator Mike Marcotte, a crowd the notoriety from around the globe was of more than 45,000 attendees got to Photo by Alyssa Mitchell/Cheese Market News incredible,” says Chad Vincent, CEO of check out the board, and the fi rst 2,000 IT’S A RECORD! — The World’s Largest Cheeseboard — built by Dairy Farmers of Wisconsin and Dairy Farmers of Wisconsin. guests in line received a curated cheese featuring more than 100 cheeses from around the state — was offi cially awarded a Guinness World Vincent says Dairy Farmers of Wis- plate to go. Records title on Wednesday in downtown Madison, Wisconsin. Mike Marcotte, left, adjudicator for consin then learned about the offi cial Spectators also entered a raffl e Guinness World Records North America Inc., judged the board before delivering the exciting news to world record for the World’s Longest to win full wheels of cheese with 100 Suzanne Fanning, center, vice president of marketing communications, Dairy Farmers of Wisconsin, Cheeseboard. percent of the proceeds going to the and Chad Vincent, CEO, Dairy Farmers of Wisconsin, before a crowd of more than 45,000 cheese “We decided it has to be done in Great American Milk Drive. The re- enthusiasts. Madison, Wisconsin, the epicenter for maining cheese was donated to the cheese,” he says. Second Harvest Foodbank of Southern “We wanted to showcase the amazing Wisconsin, both benefi ting families breadth of the award-winning cheeses in need. (To view more photos and in Wisconsin and we thought — what live video from this event, visit our better way to do that than to create Facebook page at www.facebook. the world’s largest cheeseboard,” adds com/cheesemarketnews.) CMN Somic America to unveil new Somic-Flex III EAGAN, Minn. — Somic America Inc. Somic says customers will fi nd this new will unveil a new machine to the North machine to be incredibly fast and fl exible American market at PACK Expo, Oct. and will have the ability to produce any 14-17 in Chicago. The Somic-Flex III type of packaging carton, ranging from a represents a new concept that is in- single wraparound carton to a multiple- tended to give customers an advantage component cover-tray-carton combination. in the marketplace with tremendous Customers also will have the option to group fl exibility, outstanding speed and a host products in an upright position or lying fl at. of other benefi ts. This capability is being driven by the The patent-pending Somic-Flex III newest generation of industrial automa- has been created to address requests tion with a Rockwell Automation control from retail chains in the North Ameri- system. The Somic-Flex III also is equipped can market that are looking for upright, with UL-certifi ed components. All ma- two-part cardboard packaging. As a chines for the North American market manufacturer for end-of-line packaging will be fully supported by Somic America’s technology, Somic is known for its design new headquarters in Minnesota. and development capability, the com- Somic engineers will be in the booth pany says. The Somic-Flex III is intended at PACK Expo to answer questions. to take multiple purpose, retail-ready For more information, visit www. For more information please visit www.epiplastics.com packaging machinery to the next level. somic.us. CMN

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For more information please visit www.urschel.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 6 CHEESE MARKET NEWS® — August 3, 2018 GUEST COLUMNIST CMN Exclusive!

Perspective: Dairy Markets

Dave Kurzawski is a senior broker with INTL FCStone, Chicago, a global fi nancial services fi rm off ering customized plans and tools to help clients protect margins and manage volatility. He contributes this column exclusively for Cheese Market News®.

What’s $12 billion amongst friends?

Late last month, the Trump ad- $1 trillion in NET new issuance for ministration announced $12 billion the current fi scal year. Total issuance of additional expenditures to support of debt (new debt + rolling over old U.S. farmers hit by retaliatory tariffs debt) will be something like $9 trillion. that China and Mexico have placed Just amazing. on U.S. products. The U.S. govern- So, the government is issuing about ment’s budget is simply beyond hu- $83 billion in new debt per month. If man comprehension. I’m not making the CCC added $4 billion to that in a political statement; the numbers each of the next three months before are just so big that they don’t relate the mid-term election, it would only to anything I experience in my daily account for 4.8 percent of total new life. We’re still missing a lot of details debt issuance by the U.S. government. on how these programs will work, but Now that it looks as though the our initial question was most likely government can make good on the no different from yours: How quickly fi nancing, what is this program? can the administration come up with The U.S. government has an- $12 billion? nounced three programs that it plans It turns out, pretty darn quick. to use to support U.S. farmers: The administration is relying on the 1. Market Facilitation Program, existing authorities of the Commodity authorized under The Commodity SPRAY DRIERS HEAT RECOVERY POWDER COOLING EVAPORATORS Credit Corp. (CCC) to fi nance this and Credit Corporation (CCC) Charter Act the CCC is authorized to borrow up will provide payments incrementally ÇääÊ Ê
* Ê,"
]Ê-1/ Ê{ääÊ BIRMINGHAM, MICHIGAN 48009 P: (248) 644-6868Ê F: (248) 642-1213 to $30 billion. The CCC borrows that to producers of soybeans, sorghum, [email protected] www.marriottwalker.com money directly from the U.S. Treasury, corn, wheat, cotton, dairy and hogs. which will issue government bills or 2. Food Purchase and Distribu- bonds to raise the cash. The Treasury tion Program to purchase unexpected is expected to issue a little less than surplus of affected commodities such For more information please visit www.marriottwalker.com as fruits, nuts, rice, legumes, beef, pork and milk for distribution to food banks and other nutrition programs. 3. Trade Promotion Program administered by the Foreign Agricul- ture Service in conjunction with the private sector to assist in developing new export markets. Let’s start with the easy stuff. The Food Purchase and Distribution Program might have the most direct impact on dairy prices. The govern- ment could start putting out tenders to buy cheese, butter, bottled milk and maybe instant nonfat dry milk. Processors would submit the prices and quantities that they are willing to offer and the CCC would decide how much to buy. The products would then either be given (or sold at reduced prices) to schools and food banks. This will slightly reduce commercial sales of cheese/butter, so it isn’t a one-for-one gain for dairy. The Trade Promotion Program is a little fuzzier. The CCC has histori- cally had a couple different programs around trade. They guarantee payment For more information please visit www.craneengineering.net Turn to KURZAWSKI, page 7 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 7 GUEST COLUMNISTS PEOPLE

KURZAWSKI disagreements mid-year knocked us off course and now the U.S. dairy Comings and goings … comings and goings Continued from page 6 markets are in fl ux waiting and wish- Fonterra Cooperative Group Ltd. expanding team. Based in its new ing for some benefi cial outcome. We has announced that John Wilson has Milwaukee Xperience Center, Dustin on product shipped overseas in certain don’t think this aid package is the best stepped down from his position as Butteris joins the Paxiom Group with circumstances, and they help to fund solution, but we do see a light at the chairman effective immediately, follow- packaging machinery experience generic promotion of U.S. commodities end of the tunnel. In fact, dairy prices ing a recent serious health scare. He having worked for the Yamato Corp. (think the U.S. Dairy Export Council). look poised to fi rm in the coming weeks will remain a Fonterra director until as an OEM accounts manager for six Increasing funding for those programs based on good underlying demand in the cooperative’s annual meeting in years. Also joining the Milwaukee doesn’t seem like it would have a big the face of waning milk production. November, at which time he will retire team is Dan Sullivan, who brings impact on commodity prices short No politician can change that set from the board. more than 20 years of technical sales term. Historically the CCC has also of circumstances. Not this year at In response to Wilson’s decision, experience. paid export subsidies (at least for least — and not by throwing taxpayer the Fonterra board has selected John Located in Paxiom’s Miami facil- dairy) to keep U.S. product moving dollars at the matter. CMN Monaghan as the cooperative’s new ity is packaging industry veteran overseas. However, the direct export chairman. Monaghan has been on the Raul Ventura, new director of Latin subsidy program was terminated with The views expressed by CMN’s guest Fonterra board since 2008. American sales, as well as Alex the 2014 Farm Bill and probably re- columnists are their own opinions The Paxiom Group has added Melendez who will manage parts of quires congressional approval to bring and do not necessarily refl ect those of four new regional managers to its the South East region. CMN it back. From where we stand, it looks Cheese Market News®. like the “Trade Promotion Program” is limited to just funding export payment guarantees and generic promotion of commodities and won’t have much of a short-term impact. And then there is the Market Facilitation Program, which we can’t fi nd any reference to as an existing program on the CCC or USDA websites. The press release from USDA says it will “provide payments incrementally to producers of soybeans, sorghum, corn, wheat, cotton, dairy, and hogs.” So far there is no explanation on how this program will work, who will be eligible or how much the payments will be. Assuming this is a direct payment to farmers it would likely be slightly bearish to market prices longer term. Theoretically, payments would poten- tially keep some dairy farmers in busi- ness who otherwise would have exited the industry, and it will help to fund expansion at other farms. But if the administration’s goal is to save votes, the payouts under this program may be limited by the size of farm to limit SUPERIOR PACKAGING the cost but win over the support of many small producers. STARTS WITH REISER We say those direct payments is only slightly bearish long term because once you look at the numbers and Reiser’s form/fill/seal technology and packaging make some assumptions, $12 billion expertise are the powerful combination you need doesn’t go as far as you’d think. There to produce a superior package. are roughly 2 million farms in the Q Versatile machines produce vacuum, MAP and VSP packages. United States. If all $12 billion was Q Unrivaled package quality at the highest production speeds. spread evenly, each farm would only receive roughly $6,000 — probably not Q Consistent, high-quality package seals virtually eliminate leakers. enough to save a farm on the brink of Q Modular machines are tailored to meet your specific requirements. going under. Q Features rapid air forming to allow the use of thinner, less expensive films while maintaining package integrity. Direct purchases of U.S. dairy Q Hygienic design and stainless steel construction for superior sanitation. products for donation, on the other Q Backed by Reiser’s industry-leading team of service and support experts. hand, is more bullish. Of course, the magnitude of impact depends on how much the government buys and when. It could also be bullish if crop prices rise more than milk prices in response to these programs, as it would shrink profi t margins and the incentive to ex- pand milk production longer term. So far there is no mention of re-instating www.reiser.com government support prices for dairy, Reiser which were also done away with in the Canton, MA • (781) 821-1290 2014 Farm Bill. Reiser Canada Burlington, ON • (905) 631-6611

INTL FCStone came into this year 2018 predicting a very strong year for dairy product demand. Tariffs and trade For more information please visit www.reiser.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

Green County Fair auction raises $43,243

MONROE, Wis. — The Foreign Type for a total of $120. Cheesemakers Association announced Badger State Propane purchased this week that it raised a total of 10 pounds of Baby Swiss made by $43,243.75 during the 2018 Green Rick Buss, Chalet Cheese Co-op, for a County Fair Cheese Contest and Auc- total of $1,300; 5.5 pounds of Jalapeno tion. Sunday’s auction included 30 win- Chihuahua made by Tim Pehl, Chula ning bidders who purchased 97 pieces Vista Cheese Co., for a total of $233.75; of cheese totaling 511 pounds. (For and 2 pounds of Oaxaca made by Mark full contest results, see “Roelli Little Boelk, Chula Vista Cheese Co., for a Mountain by Roelli Cheese wins 2018 total of $200. Green County Fair Cheese Contest” Bartels and Co. purchased 9 pounds in the July 20, 2018, issue of Cheese of Dill Havarti made by Decatur Dairy Market News.) Inc. for a total of $450. The grand champion cheese, Roelli Paul Beach purchased 5 pounds of Mountain made by Chris Roelli of Roelli Roelli Dunbarton Cheddar Blue made Cheese, Shullsburg, Wisconsin, sold for by Chris Roelli, Roelli Cheese Co., for a total of $1,575 to Precision Drive and a total of $300; and 3 pounds of Roth Control (PDC). Colony Brands entered Grand Cru Reserve Cheese Wheel made the highest overall bid per pound at $350 by Emmi Roth USA for a total of $150. per pound for 6 pounds of Muenster Earl Burger purchased 5 pounds made by Steve Stettler, Decatur Dairy, of Fresh Cheddar Curd made by Chris Brodhead, Wisconsin. Roelli, Roelli Cheese Co., for a total Cheese that was not sold at the auc- of $375. tion was donated to the Green County Cate Machine and Welding pur- Dairy Queens to be given out for pro- chased 3 pounds of Smoke Gouda made motional events. Another 400 pounds by Maple Leaf Cheese Co-op for a total of cheese were given to the Monroe and of $360. Monticello food pantries for distribution Colony Brands purchased 6 pounds in these communities. of Muenster made by Steve Stettler, The auction proceeds will support Decatur Dairy Inc., for a total of $2,100; the United Way, the Campion Fund, 5 pounds of Cheddar Curd made by the National Historic Cheesemaking Stettler for a total of $850; 10 pounds Center, the Green County Fair, Green of Baby Swiss made by Josh Johnson, County Cheese Days and other dairy- Chalet Cheese Co-op for a total of $600; and cheese-related events over the 2.5 pounds of Smoked Brick made by next year. Stettler for a total of $300; and 3 pounds The winning auction bids are as of Gouda made by Maple Leaf Cheese There are better ways to cool your product. follows: Co-op for a total of $135. We’re here to help. With refrigeration experts in-house there’s no A&H Inc. purchased 5 pounds of Dunwiddie Trucking LLC purchased need for specialty consultants. We’ll help you integrate all your Fresh Cheddar Curd made by Chris 5 pounds of Roelli Haus Select Cellar building systems in your next facility. Roelli, Roelli Cheese Co. for a total of Cured Cheddar made by Chris Roelli, Explore our services: meadhunt.com/expertise/food $300; 3 pounds of Roth Grand Cru Re- Roelli Cheese Co., for a total of $150. serve Cheese Wheel made by Emmi Roth Rachel Elsing purchased 10 pounds USA for a total of $150; and 3 pounds of of Colby made by Jerome Soddy, Shulls- For more information please visit www.meadhunt.com/expertise/food Gouda from Maple Leaf Cheese Co-op burg Creamery, for a total of $300. Fuzzy’s Audio and Video purchased 2.5 pounds of Smoked Brick made by Steve Stettler, Decatur Dairy Inc., for Sanitation Chemicals a total of 300; and 2 pounds of Oaxaca and So Much More! made by Tim Pehl, Chula Vista Cheese Co., for a total of $60. Cost effective solutions Glarnerland Food Group LLC pur- for the needs and chased 5 pounds of Gouda made by Gary challenges of our customers Grossen, UW Babcock Hall Dairy, for a total of $175. Training - SSOP Guidance - Hasse Surveying LLC purchased Testing & Documentation - Sustainable Complete Chemical 10 pounds of Colby made by Jerome Program Audits Programs Soddy, Shullsburg Creamery, for a total Chemical of $300; 10 pounds of Baby Swiss made by Josh Johnson, Chalet Cheese Co-op, Cleaners & Sanitizers for a total of $300; 5 pounds of Cheddar Solutions made by Gary Grossen, UW Babcock Hall Commmodity Chemicals Dairy, for a total of $225; 5.5 pounds of Providing excellence Food Ingredients Chihuahua made by Mark Boelk, Chula in sanitation programs Defoamers & Anti-Foams Vista Cheese Co., for a total of $192.50; through superior products Contract Cleaning and 6 pounds of Swiss made by Grossen & exceptional service. for a total of $180. Jelle Repair LLC purchased 5 pounds of Gouda made by Gary Grossen, UW ProActive Solutions USA Babcock Hall Dairy, for a total of $175; (800) 788-7449 301 Bridge Street and 3 pounds of Roth Grand Cru Reserve www.proactivesolutionsusa.com Green Bay, WI 54303 Cheese Wheel made by Emmi Roth USA

Turn to AUCTION, page 9 a For more information please visit www.proactivesolutionsusa.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

AUCTION $210; and 2 pounds of Oaxaca made by Vista Cheese Co., for a total of $220; 6 pounds of Baby Swiss made by Rick Tim Pehl, Chula Vista Cheese Co., for pounds of Swiss made by Grossen for Buss, Chalet Cheese Co-op, for a total Continued from page 8 a total of $60. a total of $180; and 3 pounds of Gouda of a$1,350; 6 pounds of Muenster made R. Mueller purchased 9 pounds of made by Maple Leaf Cheese Co-op for by Ron Bechtolt, Klondike Cheese Inc., for a total of $150. Pepper Havarti made by Matt Henze, a total of $120. for a total of $1,200; 5 pounds of Brick Keller Tech/Scott Swanson pur- Decatur Dairy Inc., for a total of $945; Ruchti Stainless purchased 10 Turn to BRICK, page 10 a chased 5 pounds of Brick made by Dave 6 pounds of Swiss made by Gary Gros- Buholzer, Klondike Cheese Inc., for a sen, UW Babcock Hall Dairy, for a total total of $900. of $420; 2.5 pounds of Smoked Brick KK Tire Service LLC purchased 2 made by Steve Stettler, Decatur Dairy pounds of Oaxaca made by Mark Boelk, Inc., for a total of $300; and 2 pounds Chula Vista Cheese Co., for a total of Oaxaca made by Mark Boelk, Chula of $165; and 5 pounds of Roelli Haus Vista Cheese Co., for a total of $165. Select Cellar Cured Cheddar made by Regez Supply Co. purchased 10 Chris Roelli, Roelli Cheese Co., for a pounds of Baby Swiss made by Rick total of $150. Buss, Chalet Cheese Co-op, for a total of Mahlkuch Electric LLC purchased $1,200; 5 pounds of Brick made by Ron WORLD LEADER 6 pounds of Muenster made by Steve Bechtolt, Klondike Cheese Inc., for a Stettler, Decatur Dairy Inc., for a total total of $900; 6 pounds of Muenster made IN DAIRY CARBOHYDRATE TECHNOLOGY. of $1,620; 5 pounds of Muenster Curd by Matt Henze, Decatur Dairy Inc., for made by Matt Henze, Decatur Dairy a total of $840; 5 pounds of Dutch Kase Recognized as the world leader in dairy carbohydrate processing Inc., for a total of $400; 6 pounds of made by Gary Grossen, UW Babcock Hall technology, RELCO® L-TECH™ Drying Systems are designed Muenster made by Henze for a total of Dairy, for a total of $500; 9 pounds of Ha- specifically to process carbohydrates to the highest-quality $360; and 2 pounds of Oaxaca made by varti with Herb made by Henze for a total Tim Pehl, Chula Vista Cheese Co., for of $405; 3 pounds of Smoke Gouda made powder at the lowest capital and operating costs in the industry. a total of $140. by Maple Leaf Cheese Co-op for a total Each process step is engineered to maximize yield. Maple Leaf Cheese Store purchased of $360; 9 pounds of Havarti Dill made 5 pounds of Roelli Red Rock Cheddar by Henze for a total of $360; 5 pounds of Blue made by Chris Roelli, Roelli Cheese Roelli Dunbarton Cheddar Blue made Co., for a total of $250; and 2 pounds of by Chris Roelli, Roelli Cheese Co., for Learn more about RELCO solutions at Oaxaca made by Mark Boelk, Chula Vista a total of $350; 9 pounds of Havarti relco.net/cheesemarketnews. Cheese Co., for a total of $165. made by Steve Stettler, Decatur Dairy New Glarus FFA Alumni purchased Inc., for a total of $337.50; 5 pounds of 5.5 pounds of Chuhuahua made by Mark Cheddar made by Grossen for a total of Boelk, Chula Vista Cheese Co., for a $325; 2 pounds of Habanero Jack made Contact a RELCO expert today: total of $192.50. by Maple Leaf Cheese Co-op for a total Oasis Game Farm purchased 3 of $300; 5 pounds of Roelli Haus Select 320.231.2210 pounds of Roth Grand Cru Reserve Cellar Cured Cheddar made by Roelli [email protected] Cheese Wheel made by Emmi Roth USA for a total of $300; 10 pounds of Colby for a total of $150. made by Jerome Soddy, Shullsburg  relco.net PDC purchased 15 pounds of the Creamery, for a total of $300; 2.5 pounds grand champion Roelli Little Mountain of Aged Smoke Cheddar made by Maple made by Chris Roelli, Roelli Cheese Leaf Cheese Co-op for a total of $250; Co., for a total of $1,575; 10 pounds of 3 pounds of Roth Grand Cru Surchoix Baby Swiss made by Rick Buss, Chalet Cheese Wheel made by Emmi Roth USA Cheese Co-op, for a total of $1,200; 5 for a total of $240; 5.5 pounds of Jalapeno pounds of Brick made by Steve Buhol- Chihuahua made by Tim Pehl, Chula For more information please visit www.relco.net/cheesemarketnews zer, Klondike Cheese Inc., for a total of $1,100; 5 pounds of Cheddar made by Gary Grossen, UW Babcock Hall Dairy, for a total of $325; 3 pounds of Smoked Gouda made by Maple Leaf Cheese Co-op for a total of $300; and 2 pounds CHEESE of Habanero Jack made by Maple Leaf • Swiss Cheese Co-op for a total of $290. Pecatonica Veterinary Service Inc. • Muenster purchased 5 pounds of Roelli Dunbarton • Cheddar & Colby Cheddar Blue made by Chris Roelli, Ro- • Monterey & elli Cheese Co., for a total of $350; and Mozzarella 3 pounds of Roth Grand Cru Surchoix • Provolone Cheese Wheel made by Emmi Roth USA for a total of $210. MILK Quest Industrial purchased 5 pounds • UHT Milk of Brick made by Steve Buholzer, Klon- • UHT FAQ dike Cheese Inc., for a total of $1,325; 5 pounds of Dutch Kase made by Gary Grossen, UW Babcock Hall Dairy, for BUTTER a total of $500; 2.5 pounds of Smoked Brick made by Steve Stettler, Decatur Dairy Inc., for a total of $300; 10 pounds of Colby made by Jerome Soddy, Shulls- Gossner Foods burg Creamery, for a total of $300; 5 1051 North 1000 West | Logan, UT 84321 pounds of Roelli Red Rock Cheddar 435.713.6100 | 800.944.0454 Blue made by Chris Roelli, Roelli Cheese www.gossner.com Co., for a total of $225; 3 pounds of Roth Grand Cru Surchoix Cheese Wheel made by Emmi Roth USA for a total of For more information please visit www.gossner.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

FDA Commissioner Gottlieb makes statement on outbreaks, modern food safety tools

WASHINGTON — FDA Commissioner before and today we’re better at fi nding (WGS). WGS is a technique that can se- present with a foodborne illness, FDA Scott Gottlieb recently issued an offi cial outbreaks when they occur.” quence and determine the entire genetic teams are now able to more precisely statement on developments in recent Gottlieb references the recent blueprint of a foodborne pathogen,” link these illnesses to potential food foodborne illness outbreaks and the use romaine lettuce E. coli outbreak and Gottlieb says. sources,” Gottlieb explains. of modern tools to advance food safety. shares that initial fi ndings indicate “[T]he FDA is conducting WGS on The FDA Commissioner believes the Gottlieb says the United States is not that samples of water collected in the foodborne pathogens identifi ed in foods, United States has “one of the safest food experiencing more foodborne illness Yuma region of Arizona contain E. coli manufacturing plants and other settings. supplies in the world,” and he credits than in the past. that genetically matches the strains of The FDA is leveraging our GenomeTrakr the speed with which food safety experts “In recent years,” he says, “the FDA bacteria that caused the outbreak. The network, the fi rst distributed network of are able to take action on unsafe foods, and Centers for Disease Control and Pre- investigation is ongoing, but Gottlieb food labs to use WGS, to provide sequenc- including leveraging recall authorities vention (CDC) have advanced new tools credits the investigation’s success thus ing capacity in some state food testing to remove the products from sale and that make it easier and faster to identify far to the technologies being used by laboratories. The FDA’s GenomeTrakr alerting people to the risks so that they outbreaks or human illness and to link FDA, CDC and their state partners. has sequenced more than 183,000 iso- can protect themselves. them back to the food source that is the “While there have been many ad- lates and is regularly sequencing more “By fi nding these outbreaks and culprit responsible... [W]e don’t believe vances over the past years, one of the than 5,000 isolates per month. By com- investigating them, we can address we are seeing more outbreaks. In fact, we most powerful of the new technologies paring the sequences of pathogens found the underlying causes and put in believe food is safer than perhaps ever we employ is whole genome sequencing in the samples taken from people who place measures to prevent the same problems from happening again in the future,” Gottlieb says. CMN

BRICK Continued from page 9

made by Bechtolt for a total of $1,100; 5 pounds of Cheddar Curd made by Steve Stettler, Decatur Dairy Inc., for a total of $800; 5 pounds of Cheddar made by Gary Grossen, UW Babcock Hall Dairy, for a total of $375; and 2 pounds of Habanero Jack made by Maple Leaf Cheese Co-op for a total of $360. Sugar River Bank purchased 9 pounds of Havarti made by Matt Hen- zea, Decatur Dairy Inc., for a total of $337.50; 5 pounds of Roelli Dunbarton Cheddar Blue made by Chris Roelli, Roelli Cheese Co., for a total of $300; 10 pounds of Baby Swiss made by Josh Johnson, Chalet Cheese Co-op, for a total of $300; 2 pounds of Habanero Jack made by Maple Leaf Cheese Co-op for a total of $280; 5 pounds of Muenster Curd made by Matt Henze, Decatur Dairy Inc., for a total of $250; 3 pounds of Smoke Gouda made by Maple Leaf Cheese Co-op for a total of $240; and 3 pounds of Gouda made by Maple Leaf Cheese Co-op for a total of $120. Sulbana Inc. purchased 2.5 pounds of Aged Smoke Cheddar made by Maple Leaf Cheese Co-op for a total of $287.50; and 3 pounds of Roth Grand Cru Sur- choix Cheese Wheel made by Emmi Roth USA for a total of $270. TC Construction purchased 6 pounds of Muenster made by Ron Bechtolt, Klondike Cheese Inc., for a total of $1,200. Washington Implement purchased 9 pounds of Havarti made by Ben Work- man, Edelweiss Creamery, for a total of $472.50. Wisconsin Bank and Trust pur- chased 5 pounds of Brick made by Dave Buholzer, Klondike Cheese Inc., for a total of $900; 10 pounds of Baby Swiss made by Josh Johnson, Chalet Cheese Co-op, for a total of $300; 5 pounds of Roelli Haus Select Cellar Cured Ched- dar made by Chris Roelli, Roelli Cheese Co., for a total of $150; and 2 pounds of Oaxaca made by Tim Pehl, Chula Vista For more information please visit www.weberslicer.com/products/textor-products Cheese Co., for a total of $140. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

Separators Inc. new Customer Success Group spotlights proactive service, creative solutions By Alyssa Mitchell Separators Inc. provides automa- itself more as a partner in their success CSG will work to provide assessments tion components and support services both internally and externally. to its customers on where they need INDIANAPOLIS — Separators Inc., for Alfa Laval, Tetra Pak and Westfalia “The Customer Success Group works to be and the steps necessary to get a one-stop centrifuge service and centrifuge equipment. within the Separators Inc. organization there, he adds. repair provider, recently launched a Quenton Lind, vice president of sales with a ‘can do’ attitude to facilitate com- “We want to proactively connect with new Customer Success Group (CSG) and marketing, Separators Inc., notes munication, assisting the various teams customers while facilitating the growth to provide proactive assistance and CSG is now the voice of Separators Inc. to satisfy the customer,” Lind says. “Its of the customer relationship,” Lind says. creative solutions to help customers As the company continues to grow, Lind primary objective is cross-functional Knowing how to start up, operate, get the necessary service, equipment says it seeks to provide service to its support for continuously improving clean and maintain centrifuge equip- or parts they need. customers at every step, positioning customer service focus.” ment is critical to the success of any The Customer Success Group is process, he adds. led by Lisa Hagerty, manager of CSG. With years of hands-on experience, YO-YO removal of Mexican cheese tariffs would Working alongside Hagerty is Lynn Pit- Separators Inc. consultants structure be bullish for U.S. cheese prices. Continued from page 1 man, who serves as a customer success on-site training programs to meet cus- “Markets don’t like uncertainty, and representative. CSG works to not only tomers’ specifi c needs. Common topics a trade war brings all kinds of questions schedule routine centrifuge services include basic centrifuge principles, $2.20s and $2.30s through the summer and uncertainty,” McCully says. “It has but also to be proactive about getting machine start up, maintenance, clean- and fall. clearly been bearish for not only dairy those services on the calendar for cus- ing in place, valve adjustments, automa- “Falling European and New Zealand markets, but other agricultural products tomers and providing an estimate to tion, and other process related items to prices have taken the pressure off the U.S. as well.” ensure their needs are met. The group optimize centrifuge performance and market,” he says. “Stocks are more than He adds that because most of the also is putting a stronger emphasis on minimize down time. adequate, although cream supplies have focus in the last two months has been follow-up with customers to answer any Beyond basic operator and mainte- tightened up. The market seems mostly on trade disputes with China and Mexico questions they may have. nance training, Separators Inc. provides balanced at this point with the seasonal and higher tariffs for dairy products into “We want to position ourselves as centrifuge product and process consult- pickup in demand supporting slightly those countries, fundamentals have more of a partner to them in their de- ing. This service is designed to identify higher prices as we move into the fall.” taken a back seat just when it appears the velopment, building trust,” Lind says. opportunities for improvement within AcMoody adds since almost half global market was starting to tighten up. “That’s what we’re striving for across existing processes and to help develop of U.S. butter is produced in Western “The weather in Europe and impact our entire company. We want our cus- a better way to approach separation states — which are experiencing intense on milk is one of the main bullish watch- tomers to be successful, both internally practices. heat — she also expects price support for outs right now as are some hot spots and externally.” For more information, visit butter to continue in the coming months. in the U.S.,” McCully says. “The U.S. With this in mind, Separators Inc.’s www.separatorsinc.com. CMN Looking ahead, analysts say a resolu- dairy market has factored in the bear- tion of negotiations on the North Ameri- ish trade news, so any bullish surprise can Free Trade Agreement (NAFTA) and would cause U.S. prices to jump.” CMN

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Conventional dairy ads decrease 13 percent Restaurant Performance Index registers

WASHINGTON — The total number of earlier, AMS says, while 2-pound cheese moderate gain for June, up 0.5 percent conventional dairy advertisements last blocks had a weighted average advertised week decreased 13 percent from the price of $6.72, up from $5.74 one week WASHINGTON — Driven by stronger month. prior week, and conventional cheese ad earlier but down from $6.78 one year ago. same-store sales and customer traffi c The Expectations Index stood at numbers fell 26 percent, says USDA’s AMS says natural varieties of 8-ounce levels, the National Restaurant Associa- 101.3 in June – down 0.4 percent from Agricultural Marketing Service (AMS) cheese shreds last week had a weighted tion’s Restaurant Performance Index a level of 101.7 in May. Although it in its latest weekly National Dairy Retail average advertised price of $2.30, down (RPI) registered a moderate improve- remains Report released July 27. from $2.31 one week earlier but up from ment in June, standing at 101.6, up 0.5 above the 100 level in expansion terri- AMS says national conventional $2.09 one year earlier, while 1-pound percent from a level of 101.2 in May. tory, the Expectations Index declined in varieties of 8-ounce natural cheese cheese shreds had a weighted average The RPI is constructed so that fi ve of the last six months, after hitting a blocks last week had a weighted average advertised price of $4.03, up from $3.79 the health of the restaurant industry nearly three-year high in December. advertised price of $2.30, down from $2.40 one week earlier and $4.02 one year is measured in relation to a neutral A majority of restaurant operators one week earlier but up from $2.16 one earlier. level of 100. reported higher same-store sales for year earlier. Meanwhile, national conventional The Current Situation Index stood at the fi rst time in three months. Fifty- Natural varieties of 1-pound cheese butter in 1-pound packs last week had 101.9 in June – up 1.4 percent from May three percent of restaurant operators blocks last week had a weighted average a weighted average advertised price of and the highest level in six months. The reported a same-store sales increase advertised price of $4.05, up from $3.91 $3.08, down from $3.97 one week earlier Current Situation Index stood above between June 2017 and June 2018, up one week earlier and $3.90 one year and $3.49 one year ago, AMS says. CMN the 100 level for the fi fth consecutive from 40 percent who reported higher sales in May. June represented the eighth consecutive month in which operators reported a net increase in same-store sales. Despite the stronger sales results, It’s simple, we turn restaurant operators continued to report mixed customer traffi c levels in June. Thirty-eight percent of restaurant operators reported an increase in cus- inventory into cash tomer traffi c between June 2017 and June 2018, while 39 percent reported lower customer traffi c. The results were an improvement over the previous two months, when restaurant operators re- ported a net decline in customer traffi c.  PPurchaseurchase 1100%00%0 of Along with an improvement in sales and customer traffi c in June, restaurant products valvalueue operators also reported an uptick in capital spending activity. Seventy-fi ve  NNoo monthlymonthly payments percent of restaurant operators said they made a capital expenditure for equipment, expansion or remodeling  FFastast and easeasyy approval during the last three months, which rep- resented the fourth consecutive month  DDeferraleferral of allall storage/storage/ in which at least six in 10 operators reported making a capital expenditure. handling, anandd inbound Restaurant operators are cautiously optimistic about sales growth in the transportationtransportationa costs months ahead. Thirty-eight percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), essentially unchanged from 39 percent who reported similarly last month. In contrast, restaurant operators are much less bullish about the direction of the overall economy. Twenty-one percent of operators said they expect economic conditions will improve in six months, which is only half of the proportion who reported similarly fi ve months ago. Fifteen percent of operators think economic conditions will worsen in six months, while two-thirds think condi- tions will stay about the same as they are now. Looking ahead, a majority of res- 800-236-3565 wowlogistics.com taurant operators are planning for capital expenditures in the coming Learn how WOW can help you months. Fifty-eight percent of restau- rant operators plan to make a capital expenditure for equipment, expansion tap the fullfull cash value ofof youryour dairydairy inventory.inventory. or remodeling in the next six months, down slightly from 64 percent who re- For more information please visit www.wowlogistics.com ported similarly last month. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

Dairy Cares gives $200,000 to Children’s Hospital of Wisconsin, brings total gift to $1.05M DE PERE, Wis. — After raising more medical center will be named in honor back on behalf of the dairy community and nurses practice and prepare for than $1 million for Children’s Hospital of the organization. in such a generous way to the Children’s worst-case scenarios in an experiential of Wisconsin (CHW) over the last eight The dairy community gathered for Hospital.” learning space. years, Dairy Cares recently learned that the annual Dairy Cares garden party In a surprise presentation at the “It is a great honor for our sponsors the simulation lab at the renowned July 28 in De Pere, Wisconsin, with the July 28 event, Meg Nelson, president of and supporters to know that the Dairy goal of supporting the Milwaukee-based the CHW Foundation, announced Dairy Cares name will be proudly displayed hospital that provides medical services Cares now will have a visible presence in such a prominent way at Children’s WCMA is seeking to all ages with 40 locations around the at the hospital. Hospital,” Ostrom says. “But, most im- nominations for state. This year, sponsors contributed “We are so humbled at CHW by this portantly, every dollar we raise will be $200,000 to bring the combined lifetime 8-year partnership, and we know there dedicated to providing the highest level member awards gift to $1.05 million. are many years to come, so in honor of of care and comfort to children during “At the core of Dairy Cares are the Dairy Cares committee, we would times of trauma.” MADISON, Wis. — The Wisconsin Wisconsin dairy farm families and the like to name our simulation lab the Interested parties may donate Cheese Makers Association (WCMA) businesses that support our way of life,” ‘Dairy Cares Simulation Lab,’” Nelson online anytime at chw.org/dairy- is calling for member nominations of says Jim Ostrom, dairyman and co- announced to the crowd of more than cares. For more information on be- individuals to be recognized in 2019 for founder of the nonprofi t organization. 400 supporters. coming a Dairy Cares sponsor, visit outstanding contributions to the dairy “We could not be more proud to give The simulation lab helps doctors www.dairycaresofwisconsin.org. CMN processing industry. The deadline for recommendations is Friday, Aug. 31. The WCMA Cheese Industry Cham- pion Award is given to industry leaders who, through their business decisions, have created signifi cant opportunity for others and spurred industry growth. People to be considered are the CEOs, directors, presidents and vice presi- dents of their companies. They may or may not have cheesemaking obliga- THERE’S A REASON tions or past experience. In 2018, Mark Davis of Davisco Foods International WE CALL IT and Dolores Wheeler of Gossner Foods were honored. “YIELDMASTER.” The WCMA Distinguished Service Award recognizes supplier partner members who have played a signifi cant role in building the success of the U.S. dairy industry, contributing innova- tions in dairy manufacturing. In 2018, this award went to Jim Banks of Banks Consulting and John Nelson of Nelson- Jameson Inc. The WCMA Vanguard Award is reserved for cheesemakers or cheese manufacturing employees who are Making every drop of considered groundbreakers for their innovations in day-to-day dairy opera- milk count. tions. In 2018, this award was given to Raymond Dyke of Cabot Cooperative We designed the Tetra Pak® Cheese Vat Creamery and Agri-Mark and Gary Yieldmaster 2 with dual shaft technology Grossen of the University of Wisconsin- to produce a higher yield. Madison’s Babcock Hall Dairy. The WCMA Babcock Award rec- ognizes the contributions of those in • Better fat retention than any other education or affi liate organizations vat. Period. to partner with cheesemakers in the • Dual shaft counter-rotating blades pursuit of dairy industry innovation and vœÀivwVˆi˜ÌVÕÌ̈˜}>˜`Ã̈ÀÀˆ˜}̜ excellence. In 2018, WCMA honored Dr. ensure curds get the treatment they David Barbano of Cornell University need, when they need it. and Dr. Purnendu C. Vasavada of the • Durable construction and robust University of Wisconsin-River Falls with seals. this award. WCMA members may submit nomi- • Easy to operate, clean and maintain. nations through a form available at www. wischeesemakers.org or by contacting The Tetra Pak® Cheese Vat Yieldmaster WCMA Communications, Education 2 combines the latest technology with and Policy Director Rebekah Sweeney our more than 80 years of experience at [email protected] by designing cheese processing equipment. Aug. 31. We think you’ll like the results. All nominations will be considered by the members of the WCMA recogni- Moving food forward. Together. tion committee, with fi nal decisions made by the WCMA board of directors. www.tetrapakusa.com Awards will be announced early in 2019 and given out at the Wisconsin Cheese Industry Conference in April. CMN For more information please visit www.tetrapakusa.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 14 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

Senate rejects proposed amendment to block label enforcement on plant-based foods WASHINGTON — As the U.S. Senate modernizing the agency’s standards of there is concern in maintaining a fair these standards of identity and pig- worked to pass funding for various fed- identity for dairy products. (See “FDA’s marketplace, FarmFirst says. gybacking off the reputation that eral agencies this week, Sen. Mike Lee, Scott Gottlieb announces new process “It is also sending a message to dairy has built over several decades,” R-Utah, offered an amendment that, in for reviewing standards of identity for food marketers, attempting to ignore FarmFirst says. CMN effect, would block FDA’s planned effort dairy” in last week’s issue of Cheese to crack down on having the term “milk” Market News.) FDA proposes revisions to FOP labeling used to market plant-based alternatives “Standards of identity for milk and like soy and almond beverages. The other products guarantee that consum- WASHINGTON — FDA is proposing to calorie labeling presents signifi cant tech- proposal was defeated 14-86, garnering ers’ expectations are met both in terms revise the front of pack (FOP) type size nical challenges to the packaged foods praise from dairy stakeholders. of minimum levels of key ingredients labeling requirement for packaged foods industry, including making the calorie “We are very pleased with the Sen- and consistency of key sensory and sold in glass-front vending machines. The declaration very large on some products, ate’s overwhelming rejection of Sen. quality attributes,” Mulhern says. “As proposed change would apply only to calo- which would make label redesign diffi cult Lee’s blatant attempt to interfere with FDA Commissioner Gottlieb stated last rie declarations on the front of packages or not practical. the ability of FDA to enforce standards week, consumers are being misled by that consumers can view through the glass In response, FDA recently announced of identity for dairy products and other the nutritional content of plant-based before deciding which foods to purchase. that because it was unlikely that any foods,” says Jim Mulhern, president and beverages that use the term ‘milk’ on The agency says it is taking this action fi nal rulemaking would be completed CEO of the National Milk Producers their labels. in response to requests from the packaged before that date, FDA intends, pending Federation (NMPF). “We fought this Mulhern adds the rejection of Lee’s foods and vending industries to reduce completion of this rulemaking, to exercise amendment because it would have amendment should send “a very strong the regulatory burden and increase fl ex- enforcement discretion with respect to undermined the decades-long policy, message to food marketers who have ibility, while continuing to provide calorie the compliance date for products sold in established by Congress, that the FDA long been ignoring FDA’s food labeling declarations for certain articles of food glass-front vending machines that provide should regulate food names in order to standards by inappropriately using dairy sold from vending machines. a FOP calorie disclosure. promote honesty and fair dealing in the terms on products that do not contain Under current regulations, if an article The agency now is proposing a com- interest of consumers.” any dairy. Those days are numbered.” of food is sold from a vending machine that pliance date of Jan. 1, 2020, for any fi nal Following news last month that FarmFirst Dairy Cooperative also does not permit a prospective purchaser rule resulting from this rulemaking and FDA will soon begin enforcing regula- said the amendment’s defeat keeps to examine the Nutrition Facts label will exercise enforcement discretion tions that defi ne milk as an animal honesty and fair dealing as a top priority. before purchasing the article — or does until then in order to provide suffi cient product, not a plant-based food, FDA Such strong opposition to the not otherwise provide visible nutrition time for the packaged food industry to Commissioner Scott Gottlieb last week amendment is sending a message to information at the point of purchase — revise its labels consistent with any new released a statement on the process FDA that there is support for enforc- and is operated by a person who owns or requirements. FDA is undertaking for reviewing and ing its standards of identity, and that operates 20 or more vending machines, After considering several options, the vending machine operator must FDA is proposing that the type size of the “provide a sign in close proximity to each calorie declaration be at least 150 percent article of food or the selection button that (1.5 times) of the size of the net quantity includes a clear and conspicuous state- of contents (i.e., net weight) declaration. ment disclosing the number of calories This change would provide industry contained in the article.” with greater fl exibility while still ensuring The fi nal rule, which originally had that consumers can read the information EXCLUSIVE KEY PLAYERS a compliance date set for July 26, 2018, in the glass-front machine before making Our Annual Profile of Who’s Who in the Cheese Business requires the calorie labeling print to be at their purchase, FDA says. least 50 percent of the size of the largest FDA is accepting comments on If you’re looking for an printed matter on the label. Since publi- this proposed rule until Sept. 25, in-depth compilation of the movers and shakers cation of the fi nal rule, several industry 2018. Comments may be submitted in the cheese and dairy representatives have indicated that the at www.regulations.gov; the docket industry, look no further. 50-percent type size requirement for FOP number is FDA-2011-F-0171. CMN CHEESE MARKET NEWS’ Key Players, our exclusive annual profile of who’s who in the cheese business, gives you comprehensive information on companies leading the cheese industry. From the Brine or Key Players features information on plant locations, sales figures, acquisitions and mergers, expansions, new products and Tower to the Pallet Order production data. Key Players is included annually in the Automation Solutions Today! June issue of CHEESE MARKET NEWS® but can be yours in a separate, Robotic Cells easy-reference reprint for only $35 per copy. Vision Systems

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Senate passes spending measures for ag

WASHINGTON — The U.S. Senate “This strong group of Senate con- passed a four-bill spending package ferees knows how to work together on Wednesday to fund a host of federal a bipartisan basis to get the farm bill agencies for fi scal 2019, including USDA. across the fi nish line,” said Roberts and The legislation would allocate about Stabenow in a joint statement. “We look ThinkingThinking aboutabout newnew filtrationfiltration $20.2 billion in discretionary spending forward to beginning the conference for USDA and nearly $3 billion for FDA. process so we can provide certainty to technologiestechnologies toto increaseincrease marginsmargins andand For the two agencies together, the Senate our farmers, families and rural com- proposes spending $225 million above munities.” growgrow cheesecheese andand wheywhey business?business? the current enacted level. The Senate this week also voted 83- •• ,QYHVWLQJLQPLFURƓOWUDWLRQDQGXOWUDƓOWUDWLRQ News reports say Senate Majority 15 to fund a new farm bill program that increases yield and cheese plant throughput Leader Mitch McConnell, R-Ky., has would require USDA to establish at least providing great opportunities for business indicated the Senate hopes to send to three regional initiatives to provide tech- development. conference nine out of the 12 spending nical assistance and grants to new and bills with the House and then send them existing dairy businesses to help improve to President Donald Trump’s desk shortly profi tability and spur innovation. The •• $QGPLFURƓOWUDWLRQGHOLYHUVKLJKHUYDOXHZKH\IRU after Labor Day. amendment, which was sponsored by ingredient development. He has not said what will come of Baldwin and Sen. Susan Collins, R-Maine, the remaining three measures, which would provide $7 million in funding for would fund State, Homeland Security, the Dairy Business Innovation program Justice and Commerce, as well as foreign that is included in the Senate version of operations and science programs, news the farm bill. reports say. The Wisconsin Cheese Makers As- Measuring business potential. Planning smart However, reports also say President sociation (WCMA) notes the Center for strategies for right plant right market. Trump is willing to force a shutdown if Dairy Research is included in the dairy he isn’t satisfi ed with Congress’ action business innovation projects run by state Dairy Advance Business Consulting provides wide-ranging on immigration enforcement, border departments of agriculture, cooperative expertise for investment evaluation and business planning. Inclusive security and funding for his campaign extensions, nonprofi t organizations and advice that covers technical and business. promise to build a wall along the U.S.- institutions of higher education covered Mexico border. under the measure. Comprehensive business plan development: Meanwhile, Sens. Jerry Moran, R- Funding could support dairy product • Evaluating markets Kan., and Tammy Baldwin, D-Wis., led research and development, marketing • Selecting best technology an effort to successfully include an ice and export endeavors, and plant mod- • Building the right plant cream research provision in the Senate ernization, WCMA adds. • Managing regulatory Agriculture Appropriations Subcommit- “U.S. dairy processors and producers • Controlling risk tee bill, notes the International Dairy are facing the challenges of operat- Dairy Advance has over 30 years of combined business and technical Foods Association (IDFA). The commit- ing with limited export opportunity, expertise and has advised many leading US and international clients. tee is providing an increase of $1.5 mil- increasing product supplies, and — Please contact Michael Culhane for assistance. lion for research to develop postharvest consequently — low milk prices,” says technologies that decrease waste and John Umhoefer, executive director, Dairy Advance Business Consulting improve resource use of protein, fat and WCMA. “In need of a boost, we appreci- www.dairyadvance.com sugar in dairy processing. ate Sen. Baldwin’s work to direct federal The House Appropriations Commit- dollars toward programs designed to Michael Culhane 608-325-4543 [email protected] tee included language directing the increase the sale of U.S. dairy products For more information please visit www.dairyadvance.com Agricultural Research Service to fi nd so- both domestically and abroad.” CMN lutions to the ice cream waste issue in its version of the agriculture appropriations bill that has passed committee earlier this year, IDFA adds. Now that the Senate has added its agriculture appropriations bill to a larger appropriations package Over 75 Years that already has passed the House, ap- propriations leaders from both the House of Setting The and Senate will begin reconciling differ- ences between the two bills. Standard of Excellence Meanwhile, the House and Senate have agreed to commence conference negotiations on the 2018 Farm Bill to re- United Industries is the technology leader solve the differences between their bills. manufacturing 100% laser-welded tubing! This is the next step toward completing • Experience, Stability & Reliability a new farm bill before the current farm bill expires Sept. 30. • Manufacturing Stainless Steel Tubing up to 8.199" OD The House appointed 47 members, • Extensive Inventory Available for Immediate Shipping while the Senate appointed nine mem- Demanding application environments call for the highest quality tubing. bers. (See “House sends 2018 Farm Bill It has been proven that laser-welded tubing outperforms TIG welded to conference committee” in the July tubes, and United Industries has been perfecting its laser welding 20, 2018, issue of Cheese Market News.) capabilities since 1992. Appointed Senate Republican confer- ees include McConnell, Pat Roberts of Kansas, John Boozman of Arkansas, John Hoeven of North Dakota and Joni Ernst 100% Made of Iowa. Democratic conferees include in the USA 1546 Henry Avenue • Beloit, Wisconsin 53511 Heidi Heitkamp of North Dakota, Sher- Phone 608.365.8891 • Fax 608.365.1259 • www.unitedindustries.com rod Brown of Ohio, Debbie Stabenow of Michigan and Patrick Leahy of Vermont. For more information please visit www.unitedindustries.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 16 CHEESE MARKET NEWS® — August 3, 2018 EVENTS

ADPI, Cal Poly to host ingredient symposium Wow Logistics’ charity arm to host Third

ELMHURST, Ill. — American Dairy researchers, marketers, product devel- Annual Barn Bash to benefi t Rise Together Products Institute (ADPI) has an- opers and manufacturers. It provides nounced that it will organize, manage learning opportunities through U.S. APPLETON, Wis. — WOW-WE CARE The proceeds from this year’s and conduct the 2019 Dairy Ingredi- and international speakers on the lat- CHARITY Inc., WOW Logistics’ charity event will again benefit Rise To- ents Symposium in conjunction with est technical developments in dairy arm, is set to host its Third Annual Barn gether — a grassroots organization Cal Poly State University - San Luis ingredients. Bash Fundraiser from 6 to 11 p.m. Oct. dedicated to empowering youth to Obispo. It features the latest technological 19 at Tryba’s Simply Country Barn in stand up and speak out on issues The symposium, now in its 21st year, developments in dairy ingredients, dairy Freedom, Wisconsin. such as suicide, bullying, mental will be held Feb. 26-28, 2019, in Santa industry trends and current and new Set inside a rehabbed barn, the illness, drugs and alcohol. The 2017 Barbara, California, at the Hilton Santa opportunities for the dairy ingredients Barn Bash is a country-inspired fun- Barn Bash saw a record 235 attendees Barbara Beachfront Resort (formally businesses. draiser where guests enjoy BBQ fare and raised nearly $12,000 for Rise the Fess Parker Resort). ADPI’s tech- The event provides opportunities to from Hawg Tyed BBQ and dance the Together. nology consultant Phil Tong and Cal network with colleagues and develop night away to live music by Fox Valley- “We are looking forward to con- Poly’s David Everett will co-organize new relationships in the dairy science based cover band, The Presidents. tinuing our support of Rise Together. the program. and ingredients arena. Other activities include a silent auction In the time that we have worked The symposium is designed for the For more information, visit and the Rockin’ for a Reason sing-off with them, we have seen them have dairy and food industries, academic www.adpi.org/events. CMN competition to raise additional funds. a significant impact on youth in many local communities,” says Tim Lisowe, president of WOW-WE CARE CHARITY. “The Barn Bash is a really ™ unique event, and I encourage Fox Valley community members to come out and support this impactful or- ganization.” Tickets for this year’s Barn Bash are $40 per individual and THIS IS NOT can be purchased by visiting www. wow-wecarecharity.org/barnyard- BUSINESS AS bbq-bash/. Each ticket includes a meal and two drink vouchers. CMN USUAL Symposium hosted by Dairy Sheep Association will include course on cheesemaking ADPI OFFERS “CAN’T MISS” FALL MEETINGS KANSAS CITY, Mo. — The Dairy Sheep Association of North America DAIRY INGREDIENT SEMINAR (DSANA) Symposium will be held at the Kansas City Marriott Country Club Plaza Nov. 8-11. September 24 - 26, 2018 Educational sessions have been Hilton Santa Barbara Beachfront Resort scheduled for Thursday, Nov. 8, and Santa Barbara, CA Friday, Nov. 9, including panels on the economics of sheep dairying and Conference Sponsors: sheep’s milk cheesemaking. Other top- California Dairies inc. & Cream Ltd. ics to be discussed include the role of genetic improvement and nutrition in TECHNICAL SYMPOSIUM fostering economic sustainability for the industry and an update on DSANA’s genetic improvement efforts. October 23 - 24, 2018 Saturday’s itinerary includes farm tours to show local models of The Concourse Hotel successful on-farm processing and Madison, WI agritourism. On Sunday, participants will have the option of attending a cheesemak- DAIRY RISK MANAGEMENT ing course led by Sarah Hoffmann of Green Dirt Farm, with a focus on soft- ripened sheep’s milk cheeses. November 7 - 9, 2018 The full conference package, Palmer House Hilton including farm visits, for members Chicago, IL is $175. For non-members, the cost is $215. The Friday night banquet Co-hosted with CME Group and cheesemaking course require separate registration and fees. Single- [email protected] (630) 530-8700 www.adpi.org day or single-event tickets also are available. For more information, visit www. dsana.org/symposium-2018. CMN For more information please visit www.adpi.org © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS

ACS from sheep’s milk Cheeses - made from cow’s milk BC: Camembert - made from cow’s Second: Stig Hansen, Tucker Family First: Mateo Kehler, Cellars at Jas- milk Continued from page 1 Farm, Montana, Ricotta. per Hill, Vermont, Harbison. Second: Mt. Townsend Creamery, Third: Jimmy Warren, Fruition Second: MouCo Cheese Co. Inc., Washington, Cirrus. tradition and innovation.” Farms Creamery, Colorado, Sheep’s Colorado, MouCo Ashley. Second: Old Europe Cheese, Saputo The award-winning products in Milk Ricotta. Third: Gilbert Bourgoin, Savencia Specialty Cheese, Michigan, Joan of Arc each category follow; some classes do AX: Cottage Cheese, Cream Cheese, Cheese USA, Illinois, Dorothy Come- Camembert. not have fi rst-place awards, and some Fromage Blanc, Fromage Frais, Mas- back Cow. Third: Israel Gil, Old Europe Cheese, include ties. carpone, Quark, and Ricotta - made BB: Brie - made from cow’s milk Michigan, Camembert 8-ounce Wheels. A. FRESH UNRIPENED CHEESES from mixed, or other milks First: Emily Montgomery, Calkins BG: Open Category - Soft-Ripened AC: Open Category - Fresh Unrip- First: Calabro Cheese Corp., Con- Creamery, Pennsylvania, Noble Road. Cheeses - made from goat’s milk ened Cheeses - made from cow’s milk necticut, Ricotta di Bufala. First: Team Lena, Savencia Cheese First: Vermont Creamery Aged First: Brian Goodale, Chapel Hill Second: Brian Schlatter, Old Cha- USA, Illinois, Delice de France Cheese Team, Vermont Creamery, Ver- Creamery, North Carolina, Dairyland tham Creamery, New York, Ricotta. 17.6-ounce. mont, Bonne Bouche. Farmers. Third: Adan Rojas, BUF Creamery Second: Jesse Werner, Plymouth Second: Team Idyll, Idyll Farms LLC, Second: Mark Federico, Narragan- LLC, Cundinamarca, Colombia, BUF Artisan Cheese, Vermont, Ballyhoo. Michigan, Idyll Gris 1-pound. sett Creamery, Rhode Island, Crecenza/ Ricotta. Third: Old Europe Cheese, Saputo Third: Tricia Smith, Ruggles Hill Stracchino. B. SOFT RIPENED CHEESES Specialty Cheese, Michigan, Joan of Creamery, Massachusetts, Ada’s Honor. Third: Jeremy Little, Sweet Grass BA: Open Category - Soft-Ripened Arc Double Crème Brie. Turn to SHEEP, page 18 a Dairy, Georgia, LIL MOO. AG: Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Mas- carpone, Quark, and Ricotta - made from goat’s milk Congratulations First: Amaltheia Organic Dairy, Montana, Organic Whole Milk Ricotta. First: Cypress Grover, California, Wisconsin! Fromage Blanc. Wisconsin cheese and dairy Second: Team Idyll, Idyll Farms LLC, companies won big again, taking Michigan, Ricotta. home more excellence awards than Third: Jean Rossard, Montchevre- the next two states combined at the 2018 American Cheese Society Betin Inc., Wisconsin, Fromage Blanc. Competition sweeping multiple Third: Paula Lambert, Mozzarella categories while winning more Co., Texas, Goats Milk Ricotta. than a quarter of total awards. AH: Cheese Curds - all milks The Dairy Farmers of Wisconsin First: Wayne Hintz, Springside congratulates the winners: Cheese Corp., Wisconsin, Cheddar Curds. • Arena Cheese Inc. Second: Beecher’s Cheesemakers, • BelGioioso Cheese Inc. Beecher’s Handmade Cheese, Wash- • Cedar Grove Cheese ington, Flagship Curds. • Crave Brothers Farmstead Cheese, LLC Second: Brad Sinko, Face Rock • Crown Finish Caves Creamery, Oregon, Cheddar Cheese • Door Artisan Cheese Company, LLC Curds. • Edelweiss Creamery • Ellsworth Cooperative Creamery, Third: William Hanson, Arena Comstock Division Cheese Inc., Wisconsin, Cheese Curds. • Emmi Roth AM: Mascarpone and Cream • Fair Oaks Farms Cheese - made from cow’s milk • Graf Creamery Inc. First: Tom Pintar, BelGioioso Cheese • Hidden Springs Creamery Inc., Wisconsin, BelGioioso Crema di • Hook’s Cheese Company, Inc. Mascarpone. • Key Ingredient Market Second: Luana Team, Prairie Farms • Klondike Cheese Co. Dairy Cheese Division, Iowa, Cream • LaClare Family Creamery Cheese 3-pound Loaf. • Lactalis American Group Third: Team Lake Country Dairy, • Landmark Creamery Schuman Cheese, Wisconsin, Cello • Maple Leaf Cheesemakers, Inc. • Marieke Gouda Thick and Smooth Mascarpone. • Montchevre-Betin, Inc. AQ: Fromage Blanc, Fromage • Pine River Pre-Pack, Inc Frais, and Quark - made from cow’s • Ponderosa Dairy Products milk • Renard’s Rosewood Dairy, Inc. Second: Vermont Creamery Chee- • Saputo Specialty Cheese semakers Team, Vermont Creamery, • Sartori Company Vermont, Fromage Blanc. • Schuman Cheese Third: Vermont Creamery Chee- • Springside Cheese Corp semakers Team, Vermont Creamery, • The Artisan Cheese Exchange Vermont, Quark. • Uplands Cheese AR: Ricotta - made from cow’s milk • V&V Supremo Foods First: Greg Perkins, Caputo Cheese, • Widmer’s Cheese Cellars, Inc. Illinois, Caputo Ricotta Cheese. Second: Calabro Cheese Corp., Con- necticut, Hand Dipped Ricotta. Third: Bill Codr, BelGioioso Cheese

Inc., Wisconsin, BelGioioso Ricotta con WisconsinCheese.com Latte Whole Milk. ©2018 Dairy Farmers of Wisconsin AS: Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Mas- carpone, Quark, and Ricotta - made For more information please visit www.wisconsincheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 18 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

SHEEP Creamery, California, Bishops Peak. First: Marieke Gouda Cheese Team, Continued from page 17 Marieke Gouda, Wisconsin, Marieke Golden. BS: Open Category - Soft-Ripened Second: Leslie Goff, Consider Cheeses - made from sheep’s milk Bardwell Farm, Vermont, Pawlet. YOUR PREMIER PARTNER
First: Chris Osborne, Blackberry Second: Marin French Cheese Co., IN LABORATORY SERVICES Farm, Tennessee, Hawkins Haze. California, Petite Breakfast. Third: Cheese Kitchen Team, Green Second: Kuba Hemmerling, Point Let the Cherney team of Technical Experts at both locations ensure the safety Dirt Farm, Missouri, Woolly Rind. Reyes Farmstead Cheese Co., California, of your products and the protection of your brand and reputation BT: Triple Crème - soft ripened/ Point Reyes Toma. cream added - all milks Third: Team Emmi Roth, Emmi Roth, First: Fons Smits, Tulip Tree Cream- Wisconsin, Roth Prairie Sunset Wheel. Delivering Solutions. Not Just Results. ery, Indiana, Trillium. CD: Dry Jack - made from cow’s Second: Marin French Cheese Co., milk California, Triple Crème Brie. First: Sally Fallon Morell, P A Bowen Q Dedicated Customer Service Third: Marin French Cheese Co., Farmstead, Maryland, Aquasco Jack and Technical Teams to help California, Triple Crème Brie 1-pound. Reserve. solve problems and answer Third: Jack Rudolph, Stepladder Second: Rumiano Cheese Co., Cali- questions as they arise Creamery, California, Ragged Point. fornia, Peppercorn Dry Jack rBST Free. Q Our Focus on Quality and Continuous Improvement BX: Open Category - Soft-Ripened Third: Rumiano Cheese Co., Cali- allows our Customers to Cheeses - made from mixed, or other fornia, Uncoated Dry Jack rBST Free. Focus on Their Brand and milks CG: American Originals Original Business Needs First: Old Chatham Sheepherding Recipe / Open Category - made from Q Sharing Knowledge Through Creamery LLC, Wegmans Food Markets, goat’s milk Consultation, Training and Cherney College to Solve New York, Professor’s Brie. First: Bobby Bradds, Goat Lady Problems and Drive Second: Brian Schlatter, Old Cha- Dairy, North Carolina, Providence. Food Safety Forward tham Creamery, New York, Hudson Second: Cypress Grove, California, Valley Camembert Square. Humboldt Fog Grande. OUR TEAM WILL Third: Samantha Genke and Ales- Third: Vermont Creamery Aged PROVIDE THE KNOWLEDGE sandra Trompeo, Boxcarr Handmade Cheese Team, Vermont Creamery, Ver- Cheese, North Carolina, Cottonseed. mont, Coupole. AND SUPPORT TO GET C. AMERICAN ORIGINALS CJ: Monterey Jack - made from THESE DONE! CB: Brick Cheese - made from cow’s milk cow’s milk Second: Tillamook Team 2, Tillamook First: Widmer’s Cheese Cellars County Creamery Association, Oregon, LET’S TALK! Team, Widmer’s Cheese Cellars Inc., Tillamook Monterey Jack. Wisconsin, Traditional Washed Rind Third: John Fagundes, Fagundes Brick Cheese. Old-World Cheese, California, Hanford Certifi cates Second: Ben Workman, Edelweiss Jack. www.cherneymicro.com #2986.01-04 Creamery, Wisconsin, Brick. CM: Brick Muenster - made from

CORPORATE HEADQUARTERS CLOVIS LABORATORY Third: Ron Buholzer, Klondike cow’s milk & LABORATORY 412 Mitchell Street Cheese Co., Wisconsin, Brick. First: Dave Buholzer, Klondike 1110 S Huron Rd. Clovis, NM 88101 Green Bay, WI 54311 575-219-3318 CC: American Originals Original Cheese Co., Wisconsin, Muenster. 920-406-8300 Recipe / Open Category - made from Second: Ben Workman, Edelweiss cow’s milk Creamery, Wisconsin, Muenster. For more information please visit www.cherneymicro.com First: Reggie Jones, Central Coast Second: Bruce Workman, Fair Oaks Farms, Wisconsin, Muenster. Third: Team Comstock, Ellsworth Cooperative Creamery, Comstock Divi- sion, Wisconsin, Red Rind Muenster. Offering Engineering CS: American Originals Original Recipe / Open Category - made from Solutions and Exceptional sheep’s milk First: Reggie Jones, Central Coast Technical Support Creamery, California, Ewereka. Third: Cedar Grove Cheese Team, At Evaporator Dryer Technologies we design Cedar Grove Cheese, Wisconsin, Ovella. sanitary, efficient, processing systems for: Third: Cheese Kitchen Team, Green • Whey • Milk Powders Dirt Farm, Missouri, Bossa. CT: Teleme - made from cow’s milk • Whey Permeate • Cheese Powders Second: Joseph Reynoso, Peluso • Lactose • Flavors Cheese, California, Teleme Cheese. • WPC • Infant Formula CX: American Originals Original Recipe / Open Category - made from mixed or other milks First: Lucille Giroux, La Mouton- niere Inc., Québec, Sein D’Helene. Second: Team Nettle Meadow, Nettle Meadow, New York, Briar Summit. Third: Beecher’s Cheesemakers, Evaporator Dryer Technologies, Inc. Beecher’s Handmade Cheese, Wash- 1805 Ridgeway Street • Hammond, WI 54015 ington, Flagsheep. Tel. (715) 796-2313 • Fax. (715) 796-2378 CY: Colby - made from cow’s milk Email: [email protected] • www.evapdryertech.com First: William Hanson, Arena Cheese Inc., Wisconsin, Colby. For more information please visit www.evapdryertech.com Turn to COLBY, page 19 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

COLBY Third: Grafton Village Cheesemak- Third: Rick Woods & Team, Vermont months - made from cow’s milk ers, Grafton Village Cheese, Vermont, Farmstead Cheese Co., Vermont, Gov- First: Team Slice, Shelburne Farms, Continued from page 18 Shepsog. ernors Cheddar. Vermont, Shelburne Farms’ 6 Month E. CHEDDARS EB: Cheddar wrapped in cloth, Cheddar. Second: Pearl Valley Cheese, Ohio, EA: Aged Cheddar - aged 13 months linen - aged 13 or more months - all Second: Kerry Henning, The Artisan Colby. through 23 months - all milks milks Cheese Exchange, Wisconsin, Deer Third: Kerry Henning, The Artisan First: Maple Leaf Cheesemaking First: COWS Creamery, Prince Creek The Fawn. Cheese Exchange, Wisconsin, Deer Team, Maple Leaf Cheesemakers Inc., Edward Island, Avonlea Clothbound Third: Bothwell Cheese, Manitoba, Creek The Robin. Wisconsin, English Hollow Cheddar. Cheddar. Bothwell Non-GMO Cheddar - Medium. D. AMERICAN MADE/ Second: COWS Creamery, Prince Second: Beecher’s Cheesemakers, EE: Mature Cheddar - aged 48 or INTERNATIONAL STYLE Edward Island, 2-year-old Cheddar. Beecher’s Handmade Cheese, Wash- more months - all milks DC: Open Category - American Second: Tillamook Team 1, Tillamook ington, Flagship Reserve. Second: Kevin Schwartz, The Artisan Made/International Style - made from County Creamery Association, Oregon, Second: Rick Woods, Vermont Farm- Cheese Exchange, Wisconsin, Deer cow’s milk Tillamook Cape Meares Cheddar. stead Cheese Co., Vermont, Cloth Bound Creek 5-Year Private Reserve Specialty First: Spring Brook Farm Team, Third: COWS Creamery, Prince Ed- Windsordale. Cheddar. Farms For City Kids Foundation/Spring ward Island, Extra Old Cheddar. Third: Mariano Gonzalez, Fiscalini Third: Team Cabot Creamery, Cabot Brook Farm, Vermont, Tarentaise Third: Tillamook Team 1, Tillamook Cheese Co., California, Extra Mature Creamery Cooperative, Vermont, Cabot Reserve. County Creamery Association, Oregon, Bandage Wrapped Cheddar. Old School Cheddar. First: John Hoyt, Leelanau Cheese, Tillamook Sharp Cheddar. EC: Cheddar - aged through 12 Turn to CHEDDAR, page 20 a Michigan, Aged Raclette. Second: Team Emmi Roth, Emmi Roth, Wisconsin, Grand Cru Original Block. Second: Matthew Brichford, Jacobs and Brichford Farmstead Cheese, Indi- ana, Everton Premium Reserve. Third: Team Emmi Roth, Emmi Roth, Wisconsin, Grand Cru Reserve Block. DD: Dutch-style (Gouda, Edam etc.) - all milks First: Ben Workman, Edelweiss Creamery, Wisconsin, 2-year aged Gouda. Second: John Bulk, Oakdale Cheese & Specialties, California, Mild Gouda. Third: Rudy Yoder, Farmer Ru- dolph’s, Pennsylvania, Sir Farmer. Third: Maple Leaf Cheese and Caves of Faribault Team, Prairie Farms-Caves of Faribault, Minnesota, Jeff’s Select Gouda. DE: Emmental-style with Eye For- mation (Swiss, Baby Swiss, Blocks, Wheels) - made from cow’s milk Third: Pearl Valley Cheese, Ohio, Swiss Cheese. DG: Open Category - American Made/International Style - made from goat’s milk First: Al and Catherine Renzi, Yel- low Springs Farm LLC, Pennsylvania, Pickering. Second: Vermont Creamery Aged Cheese Team, Vermont Creamery, Ver- mont, Bijou. Third: Al and Catherine Renzi, Yel- low Springs Farm LLC, Pennsylvania, Goat’s Beard. DS: Open Category - American Made/International Style - made from sheep’s milk First: Brenda Jensen, Hidden Springs Creamery, Wisconsin, Wischago Reserve. Second: Landmark Creamery, Wis- consin, Pecora Nocciola. Third: Maria Schumann, Cate Hill Orchard, Vermont, Wild Mountain Tomme. DX: Open Category - American Made/International Style - made from mixed, or other milks First: Consider Bardwell Farm, Crown Finish Caves, Vermont, Goatlet. Second: Mike Matucheski, Sartori Co., Wisconsin, Sartori Limited Edition Pastorale Blend. For more information please visit www.greatlakescheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 20 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

Photo courtesy of American Cheese Society BEST OF SHOW — Harbison, a soft-ripened bloomy-rind cheese wrapped in spruce bar made by Cellars at Jasper Hill, Greensboro Bend, Vermont, took top honors at the American Cheese Society 2018 Judging and Competition. Calderwood, also from Jasper Hill, won Second Best of Show, while Avonlea Clothbound Cheddar from COWS Creamery, Charlottetown, Prince Edward Island, won Third Best of Show. CHEDDAR First: Brad Sinko, Face Rock Cream- ery, Oregon, Clothbound Cheddar. Continued from page 19 Second: Montchevre, Crown Finish Caves, Wisconsin, Bandaged Goat. Third: Widmer’s Cheese Cellars Third: Mike Brennenstuhl, Door Team, Widmer’s Cheese Cellars Inc., Artisan Cheese Co. LLC, Wisconsin, Top Wisconsin, 4-Year Aged Cheddar. Hat English Truckle Cheddar. EG: Cheddar - aged through 12 Third: Mariano Gonzalez, Fis- months - made from goat’s, sheep’s, calini Cheese Co., California, Bandage buffalo’s, mixed, or other milk Wrapped Cheddar. First: Lindsey Mendes, Central EX: Mature Cheddar - aged 24 Coast Creamery, California, Goat months through 47 months - all milks Cheddar. First: Tillamook Team 1, Tillamook Second: Ben Gregersen, Sierra County Creamery Association, Oregon, Nevada Cheese Co., California, Caprae Tillamook 3-Year Vintage Extra Sharp Raw Milk Goat Cheddar. White Cheddar. Third: Jean Rossard, Montchevre- Second: COWS Creamery, Prince Betin Inc., Wisconsin, Goat Milk Edward Island, 3 Year Old Cheddar. Cheddar. Third: Parmalat Canada Inc., Lacta- EW: Cheddar wrapped in cloth, lis American Group, Ontario, 40-pound linen - aged through 12 months - all Black Diamond White Cheddar 3-year For more information please visit www.hadencustance.com milks Block. F. BLUE MOLD CHEESES FC: Rindless Blue-veined - made Come to the We have been connecting the industry from cow’s milk to the right separators for over 85 years! First: Caves of Faribault Team, experts when Prairie Farms-Caves of Faribault, Min- Honest ideas; fair pricing; nesota, AmaGorg Gorgonzola. you’re talking Second: Saputo Cheese USA Inc., grassroots experience. Saputo Specialty Cheese, Wisconsin, Separators! It’s just good business. Gorgonzola Cheese. Second: Saputo Cheese USA Inc., Building a better bottom line by offering: Saputo Specialty Cheese, Wisconsin, • Separators • Installation & Start Up Reserve Blue Cheese. Third: Kuba Hemmerling, Point • Clarifiers • 24/7 Trouble Shooting Reyes Farmstead Cheese Co., Wiscon- • Centrifuges • Family Held Since Early 70s sin, California Coastal Blue. • “Unbeatable,” Competitive Pricing FE: External Blue-molded cheeses - all milks First: Kim Hayes, Westfi eld Farm, Please call today Massachusetts, Bluebonnet. for a custom quote. Second: Kim Hayes, Westfield Farm, Massachusetts, Classic Blue Dave Lambert at 920.863.3306 or Log. Dick Lambert at 920.825.7468 Third: Anthony Hook, Hook’s Cheese Co. Inc., Wisconsin, Blue Barns. FK: Blue-veined with a rind or ex- GREAT LAKES SEPARATORS, INC. ternal coating - made from cow’s milk E1921 County Road J • Kewaunee, WI 54216 • 920.863.3306 First: Mateo Kehler, Cellars at Jas- Email: [email protected] • Fax 920.863.6485 per Hill, Vermont, Bayley Hazen Blue. Second: RC Blue Production Team, For more information please email [email protected] Turn to BLUE, page 21 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 21 NEWS/BUSINESS

BLUE Second: Steve Bierhals, BelGioioso HD: Traditional Regional Italian Third: Ferndale Farmstead Team, Cheese Inc., Wisconsin, BelGioioso Cheeses - all milks Ferndale Farmstead Creamery, Wash- Continued from page 20 American Grana. First: Peter Dixon and Rachel Fritz ington, Scamorza. Third: Team Lake Country Dairy, Schaal, Parish Hill Creamery, Vermont, HP: Pasta Filata types (Provolone, Rogue Creamery, Oregon, Organic Schuman Cheese, Wisconsin, Cello Reverie. Caciocavallo) - all milks Caveman Blue Cheese. Traditional Romano Cheese. Second: Peter Dixon and Rachel Second: Mozzarella Team, Lactalis Third: Amy Turnbull and Team Third: Team Lake Country Dairy, Fritz Schaal, Parish Hill Creamery, American Group, New York, Mild Pro- Willapa Hills, Willapa Hills Cheese, Schuman Cheese, Wisconsin, Cello Vermont, Vermont Herdsman. volone. Washington, Big Boy Blue. Hand Crafted Asiago Cheese. Third: Shawn Duffy and Matteo Third: Lovera’s Cheese Co., Lo- FL: Blue-veined with a rind or ex- HB: Burrata - Fresh Mozzarella Lovera, Lovera’s Market, Oklahoma, vera’s Market, Oklahoma, Aged ternal coating - made from goat’s milk encasing a distinctly separate core Tomina Vecchia. Caciocavera. Second: Al and Catherine Renzi, made from softer curd and cream, or HM: Mozzarella types (Brick, HY: Fresh Mozzarella - 8 oz. or Yellow Springs Farm LLC, Pennsylvania, other soft cheese - all milks Scamorza, String Cheese) - all milks More (Balls or Shapes) - all milks Blue Velvet. First: Jorge Aguas, Caputo Cheese, First: Ben Shibler, Ponderosa Dairy First: Adan Rojas, BUF Creamery Third: Pete Messmer, Lively Run Illinois, Caputo Burrata. Products, Wisconsin, Ponderosa Farm- LLC, Cundinamarca, Colombia, BUF Dairy, New York, Cayuga Blue. Second: Jorge Aguas, Caputo Cheese, stead Cheese Whips. Mezza Libra. FS: Rindless Blue-veined - made Illinois, Caputo Burratini. Second: Ben Shibler, Ponderosa Second: Jared Ruechel, BelGioioso from sheep’s milk Third: Lioni Latticini Inc., New Jer- Dairy Products, Wisconsin, Ponderosa Cheese Inc., Wisconsin, BelGioioso First: Eric Anderson and Greg sey, Lioni Burrata Con Panna. Farmstead String Cheese. Turn to MOZZARELLA, page 22 a Backes, Old Chatham Creamery, New York, Ewe’s Blue. Third: Anthony Hook, Hook’s Cheese Co. Inc., Wisconsin, Little Boy Blue. FX: Rindless Blue-veined - made from mixed, or other milks First: Anthony Hook, Hook’s Cheese Co. Inc., Wisconsin, EWE CALF to be KIDding Blue. Third: Mark Ruttner, BelGioioso Cheese Inc., Wisconsin, BelGioioso Gorgonzola with Sheep’s Milk. Third: RC Blue Production Team, Rogue Creamery, Oregon, Echo Moun- tain Blue Cheese. FZ: Blue-veined with a rind or external coating - made from mixed, or other milks Third: Erika McKenzie-Chapter, Pennyroyal Farm, California, Boonter’s Blue. G. HISPANIC & PORTUGUESE STYLE CHEESES GA: Ripened, Aged over 90 days - all milks First: Jackie Chang, Haystack Moun- tain Creamery, Colorado, Gold Hill. Second: Team Emmi Roth, Emmi Roth, Wisconsin, Roth GranQueso Original Wheel. Third: Sam Ram, Rizo Lopez Foods Inc., California, Cotija. A SLICE OF GC: Fresh, Unripened - all milks Second: Francisco Ochoa, Ochoa’s Queseria, Oregon, Don Froylan Queso Panela. INNOVATION. Third: Crave Cheese Team, Crave Brothers Farmstead Cheese LLC, Wis- consin, Oaxaca. GM: Cooking Hispanic - Cheeses Exceptional Value • Great Taste • Customized Performance • Improved Nutrition intended to be consumed heated or melted - all milks First: Queso Menonita, Marquez Brothers International Inc., California, Menonita. Exceptional value with customized taste, performance First: Quesos Navarro, Jalisco, and nutrition. Whitehall Specialties offers world-class Mexico, Manchego Mexicano Navarro. capabilities in developing non-standardized cheese Second: Sam Ram, Rizo-Lopez Foods products to meet any requirement. Inc., California, RBCC Oaxaca. Delivering delicious cheese Third: Jaime Graca, Karoun Dairies products with improved nutrition. Looking for a new, innovative cheese product? Inc., California, Para Freir. Try Whitehall Specialties. H. ITALIAN TYPE CHEESES HA: Grating types (Aged Asiago, Domestic Parmesan, Grana, Reg- gianito, Sardo; Romano made only whitehall-specialties.com • 888-755-9900 from cow’s or goat’s milk) - all milks First: Tim Dudek, BelGioioso Cheese Inc., Wisconsin, BelGioioso Parmesan. For more information please visit www.whitehall-specialties.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 22 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

MOZZARELLA IS: Feta - made from sheep’s milk First: Brenda Jensen, Hidden Continued from page 21 Springs Creamery, Wisconsin, Farm- stead Feta. Fresh Mozzarella 8-ounce Ball Ther- Second: Jimmy Warren, Fruition moform. Farms Creamery, Colorado, Sheep’s Third: Kuba Hemmerling, point Milk Feta. Reyes Farmstead Cheese Co., California, Second: Brenda Jensen, Hidden Point Reyes Fresh Mozzarella. Springs Creamery, Wisconsin, Farm- HZ: Fresh Mozzarella - Under 8 stead Feta Reserve. oz. (Ovalini, Bocconcini, Ciliegine Third: Stig Hansen, Tucker Family sizes) - all milks Farm, Montana, Feta. First: Jorge Aguas, Caputo Cheese, J. LOWFAT/LOW SALT CHEESES Illinois, Caputo Nodini. JL: Fat Free and Low Fat cheeses Second: Joel McGratt, BelGioioso - all milks Cheese Inc., Wisconsin, BelGioioso Third: Maple Leaf Cheesemaking Fresh Mozzarella Snacking Cheese Team, Maple Leaf Cheesemakers Inc., Thermoform. Wisconsin, Low Fat Cheddar. Third: Mark Federico, Narragansett JR: Light/Lite and Reduced Fat Creamery, Rhode Island, Narragansett cheeses - all milks Creamery Fresh Mozzarella - Ovolini. First: Steve Webster, Klondike I. FETA CHEESES Cheese Co., Wisconsin, Odyssey Re- IC: Feta - made from cow’s milk duced Fat Feta. First: Adam Buholzer, Klondike Second: Fritz Kaiser, Fromages CDA Cheese Co., Wisconsin, Odyssey Feta Inc., Québec, Zurigo. in Brine. Second: Maple Leaf Cheesemaking Second: Lino Esposito, Belfiore Team, Maple Leaf Cheesemakers Inc., Cheese Co., California, Feta Cheese Wisconsin, Reduced Fat Gouda. in Brine. Third: Maple Leaf Cheesemaking Third: Chris Gallant, Maplebrook Team, Maple Leaf Cheesemakers Inc., Farm, Vermont, Whole Milk Block Feta. Wisconsin, Mabel. Third: Sarah Wiederkehr, Winter K. FLAVORED CHEESES Hill Farm, Maine, Feta. KA: Fresh Unripened Cheese with IG: Feta - made from goat’s milk Flavor Added - all milks First: Anne Doe, Boston Post Dairy First: Marie-Laure Couët, Couët LLC, Vermont, Greek Style Feta. Farm & Fromagerie LLC, Massachu- Second: Ben Gregersen, Sierra setts, Fran de Maquis. Nevada Cheese Co., California, Bella Second: Marie-Laure Couët, Couët Capra Goat Feta. Farm & Fromagerie LLC, Massachu- Second: Deborah Stone, Stone Hol- setts, Truffl e Adelisca. low Farmstead, Alabama, Goat Feta. Third: Brad Sinko, Face Rock Third: Pieter vanOudenaren, Ata- Creamery, Oregon, Apricot Honey lanta Corp./Mariposa Dairy, Ontario, Fromage Blanc. Celebrity Feta. KB: Soft-Ripened with Flavor Third: Sarah Marcus, Briar Rose Added - all milks Creamery, Oregon, Goat Milk Feta. First: Team Lena, Savencia Cheese For more information please visit www.prospectanalytical.com USA, Illinois, Alouette Black Truffl e Petite Brie. Second: Sheila Flanagan and Sal Speights, Nettle Meadow, New York, Sappy Ewe. Third: Fromagerie Alexis De Port- neuf, Saputo Dairy Products Can- ada G.P., Québec, Lady Laurier d’Arthabaska. KC: Open Category - Cheeses with Flavor Added - all milks and mixed milks First: Fons Smits, Tulip Tree Cream- ery, Indiana, Hops. Second: Bryan Springborn, BelGio- ioso Cheese Inc., Wisconsin, BelGioioso Black Truffl e Burrata. Third: Liam Callahan, Bellwether Farms, California, Blackstone. KD: International-Style with Fla- vor Added - all milks First: John Bulk, Oakdale Cheese & Specialties, California, Cumin Gouda. First: Tumino Cheese Co., New York, Kidders. Second: Lindsay and Jeff Slevin, Twin Sisters Creamery, Washington, Twin Sisters Farmhouse with Whole Peppercorns. Second: Al and Catherine Renzi, For more information please visit www.ivarsoninc.com Turn to FLAVOR, page 23 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 23 NEWS/BUSINESS

FLAVOR Rosewood Dairy Inc., Wisconsin, Pesto Inc., Wisconsin, Buffalo Wing Cheese Cooperative Creamery, Comstock Divi- Farmers Cheese. Curd. sion, Wisconsin, Ghost Pepper Jack. Continued from page 22 KK: Rubbed-Rind Cheese with Second: Nathan P. Hemme, Hemme KN: Fresh Goat Cheese with Flavor added fl avor ingredients rubbed or Brothers Creamery, Missouri, Garlic Added - 100% goat’s milk Yellow Springs Farm LLC, Pennsylvania, applied on the exterior surface of the Dill Cheese Curds. First: Regina Bryant, Goats and Pepito. cheese only - all milks Third: Cedar Grove Cheese Team, Gourmets, New York, Chevre with Third: Ron Bechtolt, Klondike First: Mateo Kehler, Cellars at Jas- Cedar Grove Cheese, Wisconsin, Pizza Basil Pesto. Cheese Co., Wisconsin, Dill Havarti. per Hill, Vermont, Calderwood. Curds. Second: Aurelien Jolly, Montchevre- Third: Walter Nicolau III, Nicolau First: Mozzarella Co., Texas, Cella. Third: Brad Sinko, Face Rock Betin Inc., Wisconsin, Fresh Goat Farms Inc., California, Black Truffl e Second: Warren Buchanan, Beehive Creamery, Oregon, In Your Face Spicy Cheese Peppadew. Casiago. Cheese Co. LLC, Utah, Promontory 3 Pepper Curds. Third: Cypress Grove, California, KE: Cheddar with Flavor Added with Kendall Jackson Stature Cabernet KM: Monterey Jack with Flavor PsycheDillic. - all milks Sauvignon Must. Added - all milks Third: Team Idyll, Idyll Farms LLC, First: Brandon Kling and Courtney Third: Kelly Harding and Mat Ry- First: Maple Leaf Cheesemaking Michigan, Idyll Pastures with garlic Covell, High Country Creamery, Mary- chorcewicz, Goat Rodeo Farm & Dairy, Team, Maple Leaf Cheesemakers Inc., and herbs. land, Sparky’s Fury. Pennsylvania, Cowboy Coffee. Wisconsin, Jack the Reaper. Third: Aurelien Jolly, Montchevre- Second: Brandon Kling and Courtney KL: Cheese Curds with Flavor Second: Bothwell Cheese, Manitoba, Betin Inc., Wisconsin, Fresh Goat Covell, High Country Creamery, Mary- Added - all milks Bothwell Jalapeño Monterey Jack. Cheese Honey. land, Peppercorn Cheddar. First: William Hanson, Arena Cheese Third: Team Comstock, Ellsworth Turn to YOGURT, page 24 a Third: Beecher’s Cheesemakers, Beecher’s Handmade Cheese, Wash- ington, Marco Polo Reserve. KF: Farmstead Cheese with Flavor IMAC’S NEW PRODUCTS Added (must conform to all guidelines in Category M) - all milks AND SERVICES FOR ITALIAN, First: Tricia Smith, Ruggles Hill Creamery, Massachusetts, Claire’s AMERICAN AND SPANISH Mandell Hill. CHEESE INDUSTRY TO Second: Mariano Gonzalez, Fiscalini Cheese Co., California, Hopscotch. IMPROVE QUALITY, YIELDS Third: Aaron Langdon, Nicasio AND PROFITABILITY Valley Cheese Co., California, Foggy Morning with Garlic and Basil. IMAC Has Been Successfully Supplying KG: Hispanic-Style with Flavor Innovative Products For Over 30 Years Added - all milks (International Media And Cultures) to the U.S. Dairy and Food Industries First: Mauricio Travesi, Mozzarella Co., Texas, Menonina Jalapeño. • SPECIALTY CULTURES: MJF Culture for Mozzarella to reduce browning. AP Culture for Second: Jamie Graca, Karoun Dair- Spanish Cheese to reduce or eliminate pathogens. MILK SILO CULTURE added to milk silos to ies Inc., California, Para Freir with reduce psychrotrophs and increase yields. IMAC cultures are highly rated with full range of standard Jalapeno. and custom cultures servicing the U.S. Dairy Industry. Second: Team Chula Vista, V&V • SECONDARY STARTERS: ENHANCE: Spray Dried Product for Italian, American and Spanish Supremo Foods, Wisconsin, Queso IMAC Chihuahua with Jalapeno Peppers. Cheese to improve flavor, functionality and yields. has been supplying primary and secondary starter media for over three decades to the U.S. Dairy Industry. Third: Francisco Ochoa, Ochoa’s Queseria, Oregon, Don Froylan Queso • FUNCTIONAL ANTI-CAKING AGENTS: FLAVO-STAR: It is a functional, spray-dried Botanero Cilantro y Jalapeno. anti-caking agent. It is less dusty and flows freely. Contaminants are greatly minimized or eliminated. Third: UConn Creamery Team, Uni- It can be used at higher than normal levels with less browning and good melts. The only spray-dried versity of Connecticut Department of functional Anti-Caking Agent in the U.S. market. Animal Science Creamery, Connecticut, • CHEESE TRAINING CLASSES: IMAC will be starting state-of-the-art training classes in cheese Chipotle Queso Blanco. technology in IMAC’s multi-million dollar teaching and R&D facility in Denver. These classes are Third: UConn Creamery Team, Uni- recommended for all management and cheese plant personnel. versity of Connecticut Department of • CHEESE AND DAIRY PRODUCT TESTING: IMAC Animal Science Creamery, Connecticut, will be starting the microbiological and Green Chile Queso Blanco. chemical testing for cheese and dairy products including product evaluation. Testing includes third-party testing for spoilage types and pathogenic bacteria and routine bacteriophage testing to KI: Feta with Flavor Added - all eliminate culture failures. milks First: Steve Webster, Klondike • CONSULTING SERVICES: Soon to introduce consulting services including but not limited to Cheese Co., Wisconsin, Odyssey Tomato elimination of product defects, improving cheese yields and quality, interpretation of government & Basil Feta. regulations, development of HACCP programs and sanitation procedures. New product development Second: Steve Buholzer, Klondike services and in-house training programs will also be offered. Cheese Co., Wisconsin, Odyssey Pep- percorn Feta. Third: Luke Buholzer, Klondike • RETAIL Cheese Co., Wisconsin, Odyssey Medi- terranean Feta. • FOODSERVICE KJ: Reduced Fat Cheese with • INDUSTRIAL WORLD HEADQUARTERS Flavor Added - all milks First: Steve Buholzer, Klondike 1280 S. Parker Road • Denver, CO 80231 Cheese Co., Wisconsin, Odyssey Re- (800) 783-4615 • (303) 337-4028 (Ext. 112 and 104) duced Fat Tomato & Basil Feta. Fax: (303) 337-5140 • Cell: (303) 994-2820 Dr. Reddy’s Cell: (303) 944-5215 First: Luke Buholzer, Klondike Email: [email protected] or [email protected] Cheese Co., Wisconsin, Odyssey Re- Web: www.askimac.com duced Fat Peppercorn Feta. Second: Team Coach Farm, Coach Farm, New York, Coach Farm Reduced PIONEERS IN DAIRY, FOOD & BIO TECHNOLOGY Fat Fresh Goat Cheese with Pepper. Third: Chris Renard, Renard’s For more information please visit www.askimac.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 24 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

YOGURT Co., Missouri, Garlic Butter. Marieke Gouda, Wisconsin, Marieke days or more - 39% or higher moisture KS: Cold Pack Cheese and Spreads Gouda Smoked. - made from cow’s milk Continued from page 23 with Flavor Added - with a maximum Third: RC Blue Production Team, First: Rick Woods and Team, Ver- moisture of 42% - all milks Rogue Creamery, Oregon, Organic mont Farmstead Cheese Co., Vermont, KO: Sheep Cheese with Flavor First: Matthew Pivnick and Chris- Smokey Blue Cheese. Lille Coulommiers Bebe. Added - 100% sheep’s milk tine Woodarek, Key Ingredient Market, LD: Smoked Cheddars - all milks Second: Mark Gillman, Cato Corner First: Liam Callahan, Bellwether Wisconsin, White Truffle Cheddar First: Maple Leaf Cheesemaking Farm LLC, Connecticut, Womanchego. Farms, California, Pepato. Spread. Team, Maple Leaf Cheesemakers Inc., Second: Sean Fitzgerald, Cherry Second: Cheese Kitchen Team, Second: Matthew Pivnick and Chris- Wisconsin, Smoked Aged Cheddar. Grove Farm, New Jersey, Rarebird. Green Dirt Farm, Missouri, Fresh Garlic tine Woodarek, Key Ingredient Market, Second: Brad Sinko, Face Rock Third: Alexander Kast, Chapel Hill Peppercorn. Wisconsin, Three Cheese Sun Dried Creamery, Oregon, Smokey Cheddar. Creamery, North Carolina, Hickory Third: Cheese Kitchen Team, Green Tomato Spread. Third: COWS Creamery, Prince Grove. Dirt Farm, Missouri, Fresh Rosemary. Third: Kuba Hemmerling, Point Edward Island, Appletree Smoked Third: Sequatchie Cove Creamery, KQ: Yogurt and Cultured Products Reyes Farmstead Cheese Co., California, Cheddar. Tennessee, Dancing Fern. with Flavor Added (Set yogurts, The Fork Pimento Cheese. LG: Open Category - Smoked ME: Farmstead Category Aged 60 Greek-style, dips, etc.) - all milks KV: Yogurt and Cultured Products Cheeses - made from goat’s milk days or more - less than 39% moisture First: Justin Lowery, Klondike with Flavor Added (Drinkable, pour- Second: Jackie Chang, Haystack - made from cow’s milk Cheese Co., Wisconsin, Odyssey Pome- able, smoothie, etc.) - all milks Mountain Creamery, Colorado, Apple- First: Spring Brook Farm Team, granate Acai Greek Yogurt. First: Team Coach Farm, Coach wood Smoke Chevre. Farms For City Kids Foundation/Spring Second: Tim Imbriaco, Annabella, Farm, New York, Yo-Goat, Mango Peach. Third: Carrie and Bobby Bradds, Brook Farm, Vermont, Tarentaise. Antioquia, Colombia, Water Buffalo Second: Marquez Brothers Interna- Goat Lady Dairy, North Carolina, Second: Cricket Creek Farm, Mas- Yogurt - Strawberry. tional Inc., California, Peach Drinkable Smokey Mountain Round. sachusetts, Maggie’s Reserve. Third: Tim Imbriaco, Annabella, Yogurt. LM: Smoked Italian Styles (Mozza- Second: Matthew Brichford, Jacobs Antioquia, Colombia, Water Buffalo Third: Marquez Brothers Interna- rella, Scamorza, Bocconcini, Ovalini, and Brichford Farmstead Cheese, Indi- Yogurt - Blackberry. tional Inc., California, Pina Colada etc.) - all milks ana, Everton. KR: Butter with Flavor Added - all Drinkable Yogurt. First: Dairy Farmers of America, Ru- Third: Samuel Kennedy and Matt milks L. SMOKED CHEESES miano Cheese Co., California, Smoked Hettlinger, The Farm at Doe Run, First: Blain Hages, Cherry Valley LC: Open Category - Smoked Mozzarella rBST Free. Pennsylvania, St. Malachi. Dairy, Washington, Herbed Rose Butter. Cheeses - made from cow’s milk Second: Global Foods International MG: Farmstead Category Aged 60 Second: Minerva Butter Team, Mi- Second: Caves of Faribault Team, Inc., Illinois, Double Oven Smoked days or more - made from goat’s milk nerva Dairy, Ohio, Maplewood Smoked Prairie Farms-Caves of Faribault, Min- Mozzarella. First: Charuth Van Beuzekom, Amish Roll Butter. nesota, Smoked AmaBlu Blue Cheese. Third: Ferndale Farmstead Team, Dutch Girl Creamery, Nebraska, Rosa Third: Debra La Fleur, Shatto Milk Third: Marieke Gouda Cheese Team, Ferndale Farmstead Creamery, Wash- Maria. ington, Smoked Scamorza. Second: Leslie Goff, Consider LX: Open Category - Smoked Chees- Bardwell Farm, Vermont, Manchester. es - made from mixed, or other milks Third: Anne Doe, Boston Post Dairy Third: Cedar Grove Cheese Team, LLC, Vermont, Très Bonne Reserve. Cedar Grove Cheese, Wisconsin, MS: Farmstead Category Aged 60 Smoked Faarko. days or more - made from sheep’s milk M. FARMSTEAD CHEESES First: Otterbein Acres Farm, Revit- MA: Farmstead Category Aged less tle, Pennsylvania, Shepherd’s Delight. than 60 days - all milks Second: Brenda Jensen, Hidden Second: Matt Benham, Arethusa Springs Creamery, Wisconsin, Ocooch. Farm Dairy, Connecticut, Camembert. Third: Kendall Russell and Hannah Third: Matt Benham, Arethusa Farm Walker, Lark’s Meadow Farms LLC, Dairy, Connecticut, Karlie’s Gratitude. Idaho, Montana Alto. MC: Farmstead Category Aged 60 Turn to FARMSTEAD, page 25 a

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FARMSTEAD Manor Creamery, Maryland, Shepherds ditional Ingredients - made from Yellow Springs Farm LLC, Pennsylvania, Manor Dottie Tomme. goat’s milk Plain Goat Milk Yogurt. Continued from page 24 Third: Fromagerie La Vache à Mail- Second: Al and Catherine Renzi, Turn to CREAM, page 27 a lotte, Fromages CDA Inc., Québec, MX: Farmstead Category Aged 60 L’Allegretto. days or more - made from mixed, or OU: Sheep’s Milk Cheese Aged DairySpec FT other milks Over 60 days First: Samuel Kennedy and Mat- First: Reggie Jones, Central Coast Next Generation of Dairy Product Analysis thew Hettlinger, The Farm at Doe Run, Creamery, California, Ewenique. Pennsylvania, The Creamery Collection Second: Stig Hansen, Tucker Family Engineered for dairy laboratories and dairy processing facilities that Batch #13. Farm, Montana, Harbinger. require highly reliable and accurate instrumentation for the analysis Third: Beecher’s Cheesemakers, Second: Erika McKenzie-Chapter, of a wide range of fluid dairy products. Pennyroyal Farm, California, Boont Beecher’s Handmade Cheese, Wash- Corners 2-Month. ington, Sheep Sheep. • Fat, protein, lactose, total Third: Otterbein Acres Farm, Re- Third: Liam Callahan, Bellwether solids and many more vittle, Pennsylvania, Shepherd’s Alpine. Farms, California, San Andreas. components N. GOAT’S MILK CHEESES P. MARINATED CHEESES • Powerful software integrates NO: Fresh Rindless Goat’s Milk PC: Cheeses Marinated in Liquids control, data collection, archiving, and reporting Cheese Aged 0 to 30 days (black ash and Ingredients - made from cow’s milk • Calibration assistance for First: Brian and Rebeccah Salmeri, coating permitted) specific products First: Amelia Sweethardt, Pure Luck Brush Creek Creamery, Idaho, Mari- • Extensive remote diagnostic Farm and Dairy, Texas, Chevre. nated Labneh. and network functionality Second: Woolwich Dairy, Saputo First: Brian and Rebeccah Salmeri, • Bentley Instruments, serving Dairy Products Canada G.P., Ontario, Brush Creek Creamery, Idaho, Roasted the Dairy Industry’s analytical Woolwich Dairy Goat Milk Mozzarella. Garlic Labneh. needs for over 30 years Third: Russell Hannula, Westfi eld Second: Crave Cheese Team, Farm, Massachusetts, Plain Capri. Crave Brothers Farmstead Cheese BactoCount IBCm NS: Fresh Goat’s Milk Cheese Aged LLC, Wisconsin, Marinated Fresh 0 to 30 days (hand-shaped, formed Mozzarella. A rapid test for total bacteria and somatic cell counts making it an ideal or molded into pyramid, disc, drum, Third: Davide Toffolon, BelGioioso and unique solution for any processing plant or laboratory in the quality crottin, basket or other shape) Cheese Inc., Wisconsin, La Bottega di assessment of milk. First: Vermont Creamery, Wegmans BelGioioso Artigiano Aged Balsamic • Dual application in a single platform Food Markets, Vermont, 1916. & Cipolline Onion. • Rapid results (1 minute for SCC, 11 minutes for Second: Tricia Smith, Ruggles Third: Caves of Faribault Team, bacteria) Hill Creamery, Massachusetts, Ellie’s Prairie Farms-Caves of Faribault, Min- • Instrument is pre-calibrated with a universal calibration equation Cloudy Down. nesota, Summertime Blues - Blues and • Real time detection of milk tanker Third: Capriole Team, Capriole, Brews Series. contamination before unloading Indiana, Sophia. PG: Cheeses Marinated in Liquids • Improves end product quality and consistency Third: Team Idyll, Idyll Farms LLC, and Ingredients - made from goat’s • Fast return on investment Michigan, Idyll Gris 3-pound. milk NT: Goat’s Milk Cheese Aged 31 Second: Laura Chenel’s Chevre, 4004 Peavey Road to 60 days California, Herb Cabecou 3.5 pounds. Chaska, Minnesota 55318 First: Fromagerie Alexis De Port- Third: Gerard Tuck, CHEVOO, Cali- t. 952 448 7600 neuf, Saputo Dairy Products Canada fornia, CHEVOO: Tupelo Honey & Lime. f. 952 368 3355 G.P., Québec, Le Cendrillon. Q. CULTURED MILK AND CREAM Another Choice, A Better Choice [email protected] Second: The Baetje Farms Team, PRODUCTS Baetje Farms LLC, Missouri, Blooms- QD: Yogurts - Plain with No Ad- For more information please visit www.bentleyinstruments.com dale. Third: Tricia Smith, Ruggles Hill Creamery, Massachusetts, Brothers’ Walk. www.mssincorporated.com NU: Goat’s Milk Cheese Aged Over 60 days 715.421.2333 First: Dan Porter, FireFly Farms, Maryland, Merry Goat Round Spruce [email protected] Reserve. Second: Tricia Smith, Ruggles Hill Creamery, Massachusetts, Ode to Joy. Third: Pam Hodgson, Sartori Co., SPECIALIZED Wisconsin, Sartori Limited Edition Extra-Aged Goat. O. SHEEP’S MILK CHEESES FLUID SEPARATION OO: Fresh Rindless Sheep’s Milk Cheese Aged 0 to 30 days AND PROCESSING First: Landmark Creamery, Wiscon- UNDER PROMISE, OVER DELIVER sin, Petit Nuage. Second: Chris Osborne, Blackberry Farm, Tennessee, Brebis. Filtration Systems Process Systems Installation & Control Integration Third: Cheese Kitchen Team, Green Dirt Farm, Missouri, Fresh Plain. OT: Sheep’s Milk Cheese Aged 31 Our winning combination of people, integrity, experience, technology and to 60 days state-of-the-art equipment is prepared to work for all of our customers, First: Chris Osborne, Blackberry Farm, Tennessee, Magnolia. current and future, in the food and dairy industry. Second: Cheese Kitchen Team, Green Dirt Farm, Missouri, Dirt Lover. Second: Colleen Histon, Shepherds For more information please visit www.mssincorporated.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 26 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

Belton Farm wins 2018 International Cheese Awards; Sartori named best USA cheese

NANTWICH, England — Belton 2018 International Cheese Awards. received the most Gold Awards in the USA Goat Cheese and Best USA Blue Farm, Whitchurch, England, was Reserve Supreme Champion was show, went to Morrisons. Cheese. named Supreme Champion and win- awarded to Arla Foods Lockerbie for This year a total 5,183 entries Schuman Cheese, Fairfi eld, New ner for the Westminster Cup for its its reduced-fat Cheddar. Supreme were judged by 300 dairy experts and Jersey, received gold medals for Soft, Traditional Colored Cheshire at the Retailer, presented to the retailer who professionals, and the results were Semi-soft or Cream Cheese without Ad- announced at the end of the Trade ditives, Best USA Washed Rind Cheese, Day Lunch July 30. Best USA Soft/Semi-soft Cheese and “After the judges tasted over 5,000 Best USA Cheese with Additives; silvers Precision cheese entries, being awarded the for Soft Cheese with or without rind and & Accuracy Supreme Champion is testament to Best USA Blue Cheese; and a bronze Since 1960 our fantastic team of cheesemakers medal for Grated Cheese. — who have over 100 years of experi- The Artisan Cheese Exchange, ence between them — the quality of Sheboygan, Wisconsin, won gold the milk our dedicated group of local medals for Best USA Mature Cheddar farmers supply us with and, above all, and Best USA Extra Mature/Vintage We are your technical support, education and testing lab for the commitment of all at Belton Farm Cheddar, and silver medals for Hard custom parts and prototyping to make great tasting British cheese,” and Semi-hard Cheese with Sweet Do you need a part made in the lab? Come to us says Justin Beckett, managing director, Additives, Best USA Extra Mature/ with your ideas, and we will provide solutions! Belton Farm. Vintage Cheddar, Best USA Soft/Semi-

■ Offering custom lab parts and custom manufactured Belton Farm cheeses are imported soft Cheese and Best Label Design on parts per your specs by Coombe Castle — a longtime part- a Branded Pack. ■ Tried and true knowledge base with 60 years of experience ner of New Jersey-based Atalanta — Tillamook County Creamery Asso- ■ We fit your product niche with expertise and Belton Farm is an exclusive prod- ciation, Tillamook, Oregon, received a for any special application uct of Atalanta in the United States. gold medal for Best USA Mild Cheddar, ■ You know us for our protein systems, but we do so much more! Sartori Co., Plymouth, Wisconsin, silver medals for Naturally Smoked received the Reefer 90s Best USA Cheese, Best USA Mild Cheddar and Cheese trophy for its BellaVitano Gold. Best USA Mature Cheddar, and bronze Sartori also won gold medals for Hard medals for Medium Cheddar White UDY Corporation and Semi-hard Cheese with Sweet or Colored, Best USA Extra Mature/ 201 Rome Ct., Ft. Collins, CO 80524 PH: 970.482.2060 Additives and Best USA Variety not Vintage Cheddar and Best USA Soft/ FAX: 970.482.2067 in other classes; a silver for Best USA Semi-soft Cheese. Email: bill@udyonecom Goat Cheese; and a bronze for Best V & V Supremo Foods, Chicago, www.udyone.com USA Mature Cheddar. won gold medals for Best USA Fresh Pennyroyal Farm, Boonville, Cali- Hispanic Cheeses (Quesos Frescos), For more information please visit www.udyone.com fornia, won gold medals for Best Best USA Hispanic Melting Cheeses (Quesos Para Fundir) and Best USA Hard Hispanic Cheeses; silver medals for Best USA Cheese with Additives and Best USA Hispanic Melting Cheeses; and a bronze medal for Best USA Hispanic Melting Cheeses. CMN

NASS Continued from page 1

Parmesan, Provolone and “other Italian types” were down from a year earlier. Cheddar production totaled 314.1 million pounds in June, a 4.0-percent increase from June 2017. Production of American-type cheeses, of which Ched- dar is the largest component, totaled 430.5 million pounds, up 2.7 percent from a year earlier. Wisconsin led the nation’s cheese production with 276.5 million pounds in June, down 0.7 percent from its produc- tion a year earlier. California followed with 205.0 million pounds, down 1.1 percent from June 2017. NASS reports total U.S. butter production in June was 143.5 million pounds, up 3.1 percent from June 2017 but down 14.7 percent from May 2018. Taking the length of the months into account, June butter production was down 11.8 percent from May on an average daily basis. California led the nation’s butter production with 44.5 million pounds in June, an increase of 9.5 percent from its production a year earlier. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 27 NEWS/BUSINESS

CREAM RO: Unsalted Butter with or with- Second: Spring Brook Farm Team, Second: Uplands Cheese, Wisconsin, out cultures - made from cow’s milk Farms For City Kids Foundation/Spring Pleasant Ridge Reserve. Continued from page 25 First: Blain Hages, Cherry Valley Brook Farm, Vermont, Ashbrook. Turn to GOAT, page 28 a Dairy, Washington, Unsalted Cultured Third: Ben Gregersen, Sierra Nevada Butter. Cheese Co., California, Capretta Rich Second: Winchester Butter Team, & Creamy Goat Yogurt. Parmalat Canada, Ontario, Lactantia QF: Crème Fraiche and Sour Cream Premium Cultured Salted Butter. Products - made from cow’s milk Third: Roy M. Philippi, Graf Cream- First: Team New Holland, Savencia ery Inc., Wisconsin, Brethren Butter Cheese USA, Pennsylvania, Alouette Amish Style Handrolled Unsalted Crème Fraîche. Butter. A&B Process SystemsDEXVLQHVVXQLWRI S. CHEESE SPREADS Second: Team Cabot Creamery, -%7&RUSRUDWLRQ designs, fabricates & Cabot Creamery Cooperative, Vermont, SC: Open Category Cold Pack installs the finest Process Systems available! Cabot Sour Cream. Style - with a maximum moisture of ON TIME & IN BUDGET Third: Liam Callahan, Bellwether 42% - all milks Farms, California, Crème Fraiche. First: Widmer’s Cheese Cellars We are located in the heart of Dairyland having decades of experience serving the dairy industry. QK: Kefir, Drinkable Yogurt, Team, Widmer’s Cheese Cellars Inc., We inspect, & test our products and components Buttermilk, and Other Drinkable Wisconsin, Traditional Washed Rind to precise standards using the latest technology Cultured Products - all milks Brick Cheese Spread (Cold Pack). in our Hygienic & A.S.M.E. Certified facilities. First: Marquez Brothers Interna- Second: Dave Zielazowski, Lactalis tional Inc., California, Fresa Drinkable American Group, Wisconsin, Black Products: (not limited to) Yogurt. Diamond Extra Sharp Cheddar Clean-in-Place (CIP) Third: Jaime Graca, Karoun Dairies Spreadable Cheese. Mix Tanks Inc., California, Karoun Whole Milk Third: Jean Rossard, Montchevre- Melt Systems Process Piping Installation Kefi r Drink. Betin Inc., Wisconsin, Oh-La-La! Fresh HTST & Vat Pasteurization QL: Labneh, Greek Style Yogurt, Spreadable Goat Cheese. HTST Balance Tanks Third: Phil Lindemann, Pine River and Other Strained Cultured Prod- HTST Hold Tubes ucts - all milks Pre-Pack Inc., Wisconsin, Chunky Bleu Services Provided: (not limited to) VacuShear® First: Ben Gregersen, Sierra Nevada Cold Pack Cheese Food. Process Engineering Flavor Vats Cheese Co., California, Cultured Clas- T. WASHED RIND CHEESES Custom Design & Fabrication Batching & Blending Systems TB: Soft-Ripened Washed Rind sics Creme (labne) Kefi r. Automation & Controls Transfer Panels Second: Adam Buholzer, Klondike - high moisture over 42% - all milks Factory Acceptance Testing Modular Process Systems Cheese Co., Wisconsin, Odyssey Greek First: Fromagerie Alexis De Port- Installation Water & Wastewater Management Yogurt Traditional. neuf, Saputo Dairy Products Canada Documentation Third: Jaime Graca, Karoun Dairies G.P., Québec, La Sauvagine. Start-up & Training Inc., California, Karoun Labneh. Second: Dan Patel, Atalanta Corp./ QS: Yogurts - Plain with No Ad- Quality Cheese Inc., Ontario, Bon ditional Ingredients - made from Secret. sheep’s milk Third: Mateo Kehler, Cellars at Jas- First: Liam Callahan, Bellwether per Hill, Vermont, Willoughby. Farms, California, Plain Sheep Yogurt. TC: Open Category - Washed Rind Cheeses Aged more than 60 days - up Second: Laura Distefano, Old Cha- 32%R[‡6WUDWIRUG:, tham Creamery, New York, Sheep’s Milk to 42% moisture - cow’s milk Call today 888.258.2789 Yogurt - Plain. First: Team Emmi Roth, Emmi Roth, 6ISITUSATWWWABPROCESSCOMANDWWWJBTCCOM Third: Jimmy Warren, Fruition Wisconsin, Roth Cellars Pavino Cheese Farms Creamery, Colorado, Sheepskyr. Wheel. For more information please visit www.abprocess.com QX: Yogurts - Plain with No Addi- tional Ingredients - made from mixed, or other milks Third: Tim Imbriaco, Annabella, Antioquia, Colombia, Water Buffalo THE RIGHT CHOICE Yogurt - Plain. QY: Yogurts - Plain with No Ad- Membrane products by Toray provide excellent levels of separation for making ditional Ingredients - made from high quality dairy products. Toray manufactures process and polisher RO, NF, cow’s milk 10K/5K UF, and MF membrane elements ideal for: Second: Chris Casiello, Arethusa • Milk & Whey Protein Concentration Farm Dairy, Connecticut, Whole Milk • Milk Solids Concentration Plain Yogurt. • De-ashing Third: Saint Benoit Creamery, Laura • Preconcentration Chenel’s Chevre, California, Organic • Permeate Polishing Original Yogurt. R. BUTTERS USDA ACCEPTED, 3A/FDA COMPLIANT RC: Salted Butter with or without MF cultures - made from cow’s milk UF NF First: Vermont Creamery Butter TORAY IS A SPONSOR! RO Team, Vermont Creamery, Vermont, The 2018 Idaho Milk Processors’ Association Annual Conference Lightly Salted Cultured Butter. August 9–10 / Sun Valley Resort Second: Blain Hages, Cherry Valley Dairy, Washington, Gray Salt Butter. Madalyn Epple, Product Manager—Specialty Separations Third: COWS Creamery, Prince tel. (952) 484-9233 / [email protected] Edward Island, Cultured Butter. Toray Membrane Europe (Basel, Switzerland) RM: Butter with or without cul- tel. +41 61 415-8710 / [email protected] tures - made from goat’s milk WWW.TORAYWATER.COM Second: Pieter vanOudenaren, Atalanta Corp./Mariposa Dairy, Ontario, Celebrity Goat’s Milk Butter. For more information please visit www.toraywater.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 28 CHEESE MARKET NEWS® — August 3, 2018 NEWS/BUSINESS

GOAT First: Spring Brook Farm Team, Bear Hill. Farms For City Kids Foundation/Spring Third: Brenda Jensen, Hidden Licensed dairy Continued from page 27 Brook Farm, Vermont, Reading. Springs Creamery, Wisconsin, Timber imports total 7.6M First: Affinuer David Rogers, Coulee Reserve. Third: Team Emmi Roth, Emmi Roth, Cheesemaker Jennifer Kutz and TX: Open Category - Washed Rind kilograms in June Wisconsin, Roth Organic Grand Cru Team LaClare, LaClare Family Cheeses Aged more than 60 days - up WASHINGTON — The United States Reserve Wheel. Creamery, Wisconsin, LaClare to 42% moisture - made from mixed, imported 7.6 million kilograms of TG: Open Category - Washed Rind Farms Grevalon. or other milks licensed dairy products, including 6.7 Cheeses Aged more than 60 days - up Second: Jackie Chang, Haystack First: Cheese Kitchen Team, Green million kilograms of cheese subject to to 42% moisture - goat’s milk Mountain Creamery, Colorado, Snow- Dirt Farm, Missouri, Aux Arcs. licensing requirements, in June, ac- First: Leslie Goff, Consider Bardwell mass Raclette. Second: Brenda Jensen, Hidden cording to the most recent data from Farm, Vermont, Slyboro. Third: Fromagerie Alexis De Port- Springs Creamery, Wisconsin, Meadow USDA’s Foreign Agricultural Service Second: Kelly Harding and Mat Ry- neuf, Saputo Dairy Products Canada Melody Reserve. (FAS). The half-year cumulative total chorcewicz, Goat Rodeo Farm & Dairy, G.P., Québec, Cantonnier Cheese. Second: Ashley Coffey, Tomales for licensed dairy imports is 42.3 mil- Pennsylvania, Bamboozle. TS: Open Category - Washed Rind Farmstead Creamery, California, Atika. lion kilograms, including 37.6 million Third: Dan Porter, Firefl y Farms, Cheeses Aged more than 60 days - up to Third: Pieter vanOudenaren, Ata- kilograms of licensed cheese imports Maryland, Cabra LaMancha. 42% moisture - made from sheep’s milk lanta Corp./Mariposa Dairy, Ontario, from January-June. TR: Raclette-style - Aged over 45 Second: Grafton Village Cheesemak- Lenberg Farms Classic Reserve by Licensed imports of Swiss and Em- days - all milks ers, Grafton Village Cheese, Vermont, Celebrity, Zoey. CMN menthaler with eye formation totaled 1.7 million kilograms in June and 10.8 million kilograms for the fi rst six months of 2018. Italian-type cheese imports subject to licensing requirements totaled 515,198 kilograms in June and 3.0 million kilograms for the fi rst half of the year. Imports of Edam and Gouda subject to licensing requirements totaled 446,353 kilograms in June and 2.7 million kilograms January-June. June licensed Cheddar imports to- GOT BIOGAS? taled 340,261 kilograms, and January- June licensed Cheddar imports totaled 2.7 million kilograms. June licensed imports of processed Gruyere totaled 257,070 kilograms, TURN WASTE INTO VALUE while January-June licensed imports of this cheese totaled 1.3 million kilograms. Licensed imports of Blue mold Recover Biogas & Green CO from anaerobic digesters cheeses totaled 232,902 kilograms in 2 June and 1.5 million kilograms for the Pentair Biogas Recovery Systems utilize membrane and cryogenic half year. technology to recover 100% methane with minimal CO2 emission. This June licensed imports of other biogas can be converted to natural gas grid quality biomethane and cheese not-specifi cally-provided-for (NSPF) totaled 3.1 million kilograms, foodgrade quality CO2. Stand-alone CO2 recovery plants are available as “bolt on” solutions for sites that are recovering biomethane but want to while the year-to-date licensed imports recover the emitted CO . through June totaled 15.7 million 2 kilograms for these cheeses. USE GREEN CO FOR: Licensed imports of other lowfat 2 cheese-NSPF totaled 2,992 kilograms • Carbonation in June and 5,978 kilograms for the • pH adjustment half-year total. • Dry ice production June licensed butter imports to- taled 605,099 kilograms, and January- • Greenhouses June licensed butter imports totaled • Refrigeration 3.3 million kilograms. June licensed imports of butter USE BIOMETHANE FOR: substitutes totaled 98,638 kilograms, while January-June licensed imports • Gas to Grid/CNG/LNG of butter substitutes totaled 792,014 • Vehicle fuel kilograms. • Combined Heat and FAS reports that imports of high- Power (CHP) Engines tier cheese and other dairy product totaled 3,107 metric tons in May and 16,795 metric tons in the January-May period. Butter leads high-tier dairy imports with 978 metric tons imported in May and 7,289 pounds imported from P 800.218.3915 • E [email protected] • I foodandbeverage.pentair.com January-May. Italian-type cow’s milk cheese leads the high-tier cheese imports with 876 metric tons imported in May and 3,778 metric tons imported in the For more information please visit www.foodandbeverage.pentair.com fi rst fi ve months of 2018. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 29 CLASSIFIED ADVERTISING

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CHEESE CUTTERS • EQUIPMENT WANTED 2 • HELP WANTED 7 • HELP WANTED 7 THAT BOOST PROFITS PHONE: FAX: • BUSINESS SERVICES 3 Assistant Plant Manager A fast growing cheese manufacturer, located in the Monroe, WI, area, is now hiring for 1-888-2-GENMAC 1-920-458-8316 an Assistant Plant Manager. E-MAIL: [email protected] :HDUHORRNLQJIRUDTXDOL¿HGLQGLYLGXDOZLWKFKHHVHPDNLQJDQGSHRSOHPDQDJHPHQW FLOORING 4 VNLOOVWRZRUNDORQJVLGHWKHSODQWPDQDJHU GENERAL MACHINERY CORPORATION • P.O. BOX 717 3OHDVHUHSO\LQFRQ¿GHQFHWRVTXDUQH#FKHHVHPDUNHWQHZVFRP SHEBOYGAN, WI 53082-0717 6XEMHFWOLQH$VVW3ODQW0DQDJHU For more information please • PLANTS: SALE/LEASE 5 visit www.genmac.com For more information please email [email protected]

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Dairy Farmers of America announces investment in MOPRO whole milk Greek yogurt KANSAS, CITY, Kan. — In an effort MOPRO recently completed the 2018 that commitment,” says Monica Massey, se- product distribution and build brand to drive demand for dairy and support Sprint Accelerator program, which is nior vice president and chief of staff, DFA. awareness. industry growth, Dairy Farmers of also sponsored by DFA. The accelerator “We think there’s a lot of growth potential “I am excited to work with DFA on America (DFA) last week announced is a 90-day, immersive program that helps with more natural, high-protein products a permanent basis. We developed a an investment in MOPRO Nutrition, accelerate and grow startup businesses. and look forward to working with MOPRO nice relationship during the accelera- an all-natural, high protein, low sugar, “DFA is continuously looking for in- to help make them a household brand.” tor program, and they share my vision whole milk Greek yogurt infused with novative ways to bring dairy to consumers, Through this relationship, DFA and for evolving the yogurt category,” says whey protein combined with probiotics. and this investment in MOPRO refl ects MOPRO will work together to increase Michael Moran, founder, MOPRO. CMN CLASSIFIED ADVERTISING

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We help customers produce quality products by providing New, Refurbished, Senior Manager — Supply Chain and Used dairy equipment. Valley Queen Cheese Factory, Inc. is a premier organization known for award Engineers on site to design to your needs. winning cheese, whey, lactose and anhydrous milk fat products for some of the largest food brands in the world. Our products include: - Holding/ Bulk Tanks - Vats Position Summary: Director of supply chain management and product control position manages all aspects of - Cheese Presses / Molds - Butter purchasing, production planning and scheduling, inventory, shipping and receiving; designs Churns and executes strategies and plans to meet company’s short-term and long-term supply - Processors and mixing tanks chain management/production control requirements. This position will have multiple direct- reports and requires up to 25% travel. Essential Functions: Give us a call, send us an email, or drop by for a • Implement a fully functional supply chain management/production control infrastructure. quote on your projects! • Develop processes and systems that support an efficient purchasing function of ƵůůŵĞƌƐĚĂŝƌLJĞƋƉƚΛŶĞƚŶĞƚ͘ŶĞƚ all manufacturing supply items. We have our own laser and press brake on site • Manage the storage and outbound transportation of finished goods. • Drive cost efficiency for inbound milk transportation. which helps reduce our lead times! • Efficiently coordinate production scheduling efforts that align with customer demand. Required Education and Experience: Four-year degree, with minimum 5-7 years production control/supply chain management (920)822-8266 experience. Experience with purchasing, quality/continuous improvement initiatives, ǁǁǁ͘ƵůůŵĞƌƐͲĚĂŝƌLJĞƋƵŝƉŵĞŶƚ͘ĐŽŵ manufacturing safety practices and relevant software applications. Working knowledge of Microsoft Office Applications (Word, Excel, Outlook, and PowerPoint).

For more information please visit www.ullmers-dairyequipment.com Preferred Education and Experience: Master’s degree in industrial engineering. Experience in dairy processing and familiar with standard industry concepts, practices and procedures. Bilingual in English/Spanish. Come to the We have been connecting the industry Valley Queen Cheese Factory, Inc. offers competitive pay and benefits, including health, to the right separators for over 85 years! dental, vision and life insurance, 401(k) match, company stock profit sharing plan, health experts when club membership and more. Honest ideas; fair pricing; you’re talking Valley Queen Cheese Factory, Inc. grassroots experience. P.O. Drawer 351 • Milbank, SD 57252 Separators! It’s just good business. Colleen Gluth • 605.432.9629 Email: [email protected] Building a better bottom line by offering: • Separators • Installation & Start Up • Clarifiers • 24/7 Trouble Shooting For more information please email [email protected] • Centrifuges • Family Held Since Early 70s • “Unbeatable,” Competitive Pricing • CHEESE/DAIRY 12 • CHEESE/DAIRY 12 Please call today for a custom quote. Dave Lambert at 920.863.3306 or FOR SALE: Dick Lambert at 920.825.7468 GOT CHEESE? 5 YEAR OLD GREAT LAKES SEPARATORS, INC. We purchase scrapscrap cheesecheese WHITE CHEDDAR E1921 County Road J • Kewaunee, WI 54216 • 920.863.3306 (fish(fish bait/animalbait, floor sweeps, feed), etc.) Email: [email protected] • Fax 920.863.6485 undergrades and off spec. for feed. We can pick up on a • Produced by Master cheese. We can pick up on a Cheese Maker spot, weekly or or monthly monthly basis. basis. For more information please email [email protected] • Sufficient Quantities Please contact: Available EQUIPMENT WANTED 2 BUSINESS SERVICES 3 [email protected] • Call For Pricing • • (866) 547-6510

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For more information please STORAGE 13 visit www.whalenfoodsinc.com • © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 3, 2018 — CHEESE MARKET NEWS® 31 NEWS/BUSINESS

Rep. Dan Newhouse’s amendment in DHS bill expands H-2A agriculture worker program WASHINGTON — The House Ap- of Homeland Security (DHS) appropria- Dan Newhouse, R-Wash., which adds bill Valadao’s, R-Calif., support in keeping propriations Committee last week ap- tions bill on a vote of 29-22. The bill language changing the H-2A seasonal this issue at the forefront,” Mulhern proved the fi scal year 2019 Department includes an amendment from U.S. Rep. agriculture worker program from sea- says. “Dairy farmers largely have not sonal to year-round. The amendment been able to utilize the H-2A visa was adopted on a voice vote. program because the current version DuPont Nutrition & Health to open new “We greatly appreciate Rep. New- restricts the visas only to the temporary innovation center in Japan later this year house’s work on behalf of America’s and seasonal labor needs of agricultural dairy producers to expand the H-2A employers. The H-2A program simply KANAGAWA PREFECTURE, Japan “While this facility gives us incredible farm worker visa program to include isn’t an option for a commodity that — DuPont Nutrition & Health recently innovation potential, the real focus is on year-round employees on farms,” says harvests its product multiple times a announced plans to open a new innova- our customers and delivering solutions Jim Mulhern, president and CEO of the day, every day. tion center in Kanagawa Prefecture, to solve the market challenges they National Milk Producers Federation “We believe that creating an ad- Japan, later this summer. face,” says Nobuaki Tsukagoshi, Japan (NMPF). ditional legal pathway for workers The Innovation & Application Center sales leader, DuPont Nutrition & Health. NMPF and members of its Immi- to connect with farm employers de- — located in Kanagawa Science Park — “Japan has the world’s oldest population. gration Task Force have worked with serves bipartisan support,” Mulhern will provide solutions and innovations This innovation center also would serve Newhouse on this proposal so that dairy adds. “It is critical that the govern- for Japan- and Korean-based customers as a hub for senior food development farmers can more readily use the H-2A ment creates a system that provides primarily in the bakery, beverage and that will allow other markets to leverage visa program to fi ll their need for year- secure, legal employment. We thank dairy industries, the company says. The on our strong innovation capabilities, round workers. Rep. Newhouse for these efforts facility will allow customers to work di- especially in the senior foods space.” CMN “We’re also grateful for Rep. David toward achieving this goal.” CMN rectly with DuPont scientists to develop solutions using its wide product range of customized system blends and dietary supplements so brand owners meet the changing needs of their local markets. MORE NEWS,

“This innovation center MORE SOLUTIONS, is designed to give our MORE CHOICES! customers a deeper involvement in the development process, Choose the Best... which will help us Cheese Market News. deliver the exact Because the Right News Matters!

solutions they’re We fill our newspaper each week with news pursuing in a much “that is all about YOU.” The weekly news coverage and support you receive from CHEESE MARKET NEWS shorter time span.” is unmatched in the industry. Kobus de Klerk We take serious news, add in analysis, attention to DUPONT NUTRITION & HEALTH detail, passion and integrity to deliver the highest level of coverage and service in the cheese business! CALL US TODAY to discuss “This innovation center is designed to give our customers a deeper involvement your marketing needs or in the development process, which will to subscribe. help us deliver the exact solutions they’re pursuing in a much shorter time span,” says Kobus de Klerk, global innovation leader, DuPont Nutrition & Health. “The face-to-face interaction will help us im- prove relationships with our customers.” The innovation center spans almost 700 square meters, making it the largest in Japan among international ingredi- CHEESE MARKET NEWS® SUBSCRIPTION FORM: ent companies, DuPont says. 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) Several unique features and ca- F $145 (2nd Class) F $200 (1st Class/Canada) F $205 (2nd Class) F $325 (1st Class/Canada) F $145 (Email Only. Without Mail Service) pabilities were incorporated into the F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only)

Ben & Jerry’s, Migrant Justice announce success of Milk with Dignity United Natural WATERBURY, Vt. — Representatives off per week and meet a variety of Though Ben & Jerry’s is the fi rst Foods to acquire of Ben & Jerry’s and farm worker rights housing, health and safety and other dairy company to join the Milk with Supervalu Inc. organization Migrant Justice joined labor standards. Dignity program, representatives of recently to celebrate changes underway Since the signing of the agreement, Migrant Justice have indicated that PROVIDENCE, R.I. — United Natural in the Northeast region’s dairy industry. 72 farms in Ben & Jerry’s Northeast they have begun conversations with Foods Inc. (UNFI) and Supervalu Inc. re- Ben & Jerry’s entered the Milk supply chain have enrolled in the pro- other dairy brands interested in the cently announced that they have entered with Dignity program last October, gram, representing 100 percent of the model. into a defi nitive agreement under which becoming the fi rst dairy business to company’s dairy volume needs. “When farm workers signed the Milk UNFI will acquire Supervalu for $32.50 do so. The company pays a premium One participating farmer was with Dignity agreement with Ben & per share in cash, or approximately $2.9 to its participating farmers, who in quoted, saying: “The Milk with Dignity Jerry’s last year, we announced ‘a new billion, including the assumption of out- turn agree to adhere to labor and program adds value to our farm at a time day in dairy, a new day for human rights.’ standing debt and liabilities. housing standards in the program’s when milk prices are at a historic low. The implementation of the program “This transaction accelerates UNFI’s worker-developed Code of Conduct. Not only do we receive a premium for has brought that dream to pass,” says ‘Build out the Store’ growth strategy by Farms commit to come into compli- our milk, but the practices encouraged Migrant Justice leader and former dairy immediately enhancing our product ance with Vermont’s minimum wage, by the program increase the effective- worker Enrique Balcazar. “Milk with range, equipping us to bring an attractive, offer fi ve paid sick days and fi ve paid ness of our workforce and improve Dignity is good for workers, farmers, comprehensive product portfolio to an vacation days a year, provide one day communication on the farm.” corporations and consumers.” CMN expanded universe of customers,” says Steve Spinner, UNFI’s CEO and chairman. “Combining our leading position in natu- ral and organic foods with Supervalu’s presence in fast-turning products makes us the partner of choice for a broader range of customers. Together, we can pro- vide our ‘better for you’ products as well as other high-growth segments, improving customers’ competitive advantages in a dynamic marketplace.”

“Combining our leading position in natural and organic foods with Supervalu’s presence in fast-turning We look at cheese differently. products makes us the partner of choice for a broader range of customers.”

Steve Spinner UNITED NATURAL FOODS

Mark Gross, CEO, Supervalu, adds that the combination of UNFI and Supervalu provides a substantial premium and de- livers certainty of value to stockholders, meaningful benefi ts to customers, ex- panded opportunities for employees and the ability for the company and its vendors to effi ciently serve a varied customer base. “We have been executing an ambitious strategic transformation for over two At Deville Technologies we do more than );7;Ѵbˆ;u†Ѵ|u-_‹]b;mb1=oo71†মm]          years. We believe that this transaction is the best and natural next step for our just provide cheese processing companies voѴ†ঞomv|_-|or;u-|;;@;1ঞˆ;Ѵ‹-m7         stockholders, customers and employ- with the perfect shred, dice, shave and grate... ;L1b;m|Ѵ‹ĺ);r-u|m;u‰b|_o†u1Ѵb;m|v|o ; ees,” Gross says. “I am very proud of the ‰;h;;r|_;‰_oѴ;voѴ†ঞombmlbm7ĺ 1†v|ol7;vb]m|_;voѴ†ঞom|_-|0;v|l;;|v|_;bu  unwavering commitment and focus of =oo71†মm]m;;7vĺĺĺ=oo because we don’t just see cheese, our employees in driving our strategic we see the whole picture. transformation and serving our custom- ers. I am confi dent that, together, Super- valu and UNFI will be well positioned to succeed — and to help our customers

FS40 line with powder dispenser, succeed — in today’s grocery landscape.” tumble drum and conveyor The transaction has been approved by the boards of directors of both companies and is subject to antitrust 1.866.404.4545 www.devilletechnologies.com approvals, Supervalu shareholder ap- proval and other customary closing conditions, and is expected to close For more information please visit www.devilletechnologies.com in the fourth quarter of 2018. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])