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Pizzerias Entice Consumers with New Cheese Offerings

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Pizzerias Entice Consumers with New Cheese Offerings Volume 36 March 4, 2016 Number 7 Scan this code for breaking Pizzerias entice consumers news and the latest markets! with new cheese offerings By Alyssa Mitchell would see an increase in sales,” While Mozzarella continues is experimenting with cheese Gallagher says. to be the most popular cheese curds on pizza. INSIDE MADISON, Wis. — When one In 2009, DMI forged a part- used on pizza, Heather Porter “We’re always looking for thinks of pizza, it’s hard not nership with Domino’s Pizza Engwall, director of national better and exciting ingredi- to also imagine the melted to promote a line of six new product communications for ents,” he says. “We have a lot of OUR BIG PIZZA ISSUE! deliciousness of the cheese specialty pizzas featuring 40 the Wisconsin Milk Marketing fun and can really mix things up ✦ U.S. House passes bill that plays such an integral part percent more cheese. Board says stronger fl avored by adding different cheeses on to ease calorie labeling in the favorite food’s makeup. The launch proved success- cheeses, such as Pepper Jack top of our house blend.” regulations on menus. Perhaps surprisingly, 10 ful, leading to the continuation and specialty cheese variet- Stouffer notes The Ro- For details, see page 5. years ago, the pizza industry of the partnership and diversi- ies like Brie and Fontina, are man Candle last year added was facing a decline in sales, fi cation of marketing efforts. among the fastest-growing a Chicken Parm pizza to its ✦ Urschel Labs sells and less cheese was being put While Domino’s has seen pizza cheese varieties. menu and added Provolone and company to employees. on pizza while operators put sales growth, product innova- The Roman Candle, a Madi- Parmesan on top of its house For details, see page 11. their investment largely in tion and increased knowledge son, Wisconsin-based pizzeria blend to achieve great fl avor. marketing and other ingre- of the dairy consumer base with a few locations in sur- “Adding a couple extra ✦ Study: Millennials dients, notes Tom Gallagher, through DMI, the dairy indus- rounding areas, prides itself cheeses can really elevate a driving pizza trends. CEO of Dairy Management try also has benefi ted from on sourcing all of its cheese pizza and make it something For details, see page 21. Inc. (DMI). working with Domino’s. from Wisconsin producers, says special,” he says. “We wanted to show that if “This partnership has been Founder and Owner Brewer Creating a pizza version of a ✦ Shelburne Farms offers they focused their core efforts dramatically successful to in- Stouffer. favorite meal, like the Chicken 4-year-old ‘leap cheese.’ back on cheese and put more creasing sales of pizza cheese “Cheese is a staple of our Parm, is an increasingly popu- For details, see page 28. cheese on their pizzas, they and the amount of cheese on menu, and we’ve worked hard lar trend. pizzas,” Gallagher says. to certify that our cheeses are At Toppers Pizza, based in He adds that a lot of pizza made in Wisconsin and sourced Whitewater, Wisconsin, the OF THE companies have taken note from Wisconsin milk,” Stouffer company offers a Taco Topper of Domino’s success and have says. Pizza that features taco sauce, CHEESE MONTH added more cheese and more The Roman’s Candle’s taco meat, Mozzarella, Ched- Photo varieties of cheese to their house blend used on most of dar and other taco ingredients, courtesy Mozzarella of WMMB pizzas over the years. its pies is a custom blend of with sour cream included • Cheese of choice Wisconsin cheeses including on the side. Toppers’ Mac ‘N Cheese not only makes up Mozzarella and Provolone, Cheese Pizza features a creamy Top pizza topping Mozzarella the base of a majority of pizza and Stouffer says the pizzeria cheese sauce layered with varieties, it also can be added also adds several varieties of macaroni noodles, smothered still is increasing in demand as a tasty topping as pizza cheese to its specialty pies in a mound of Mozzarella and operators have expanded into or by custom order, including Cheddar. Its California Topper Editor’s Note: Welcome to “Cheese of the Month,” Cheese Market topping pies with cheese vari- Cheddar, Aged Parmesan, is topped with Feta and Moz- News’ latest profi le series. Each month, CMN will highlight a different eties ranging from Asiago to Smoked Provolone, Feta and zarella along with spinach, cheese in this exclusive feature, giving our readers a comprehensive Cheddar to goat cheese. goat cheese. The company also Turn to PIZZERIAS, page 16 a look at production, marketing, sales and in-depth aspects of each profi led cheese type. Please read on to learn about this month’s pizza favorite: Mozzarella. By Chelsey Dequaine U.S. cheese production up GMO labeling bill passed by Senate MADISON, Wis. — Demand for the United States’ most-produced 2.6 percent from year ago Ag Committee cheese, Mozzarella, continues to increase, and new research has been WASHINGTON — Total U.S. cheese production in January, developed for faster production and extended shelf life. excluding cottage cheese, was 1.00 billion pounds, 2.6 percent WASHINGTON — A bill According to USDA, total U.S. Mozzarella production in 2015 was 3.97 above January 2015’s 977.4 million pounds but 2.6 percent below that would establish a billion pounds, up from 3.49 billion pounds in 2010. In terms of cheese December 2015’s 1.03 billion pounds, according to data released national standard for vol- volume in the foodservice channel, Wisconsin Milk Marketing Board Thursday by USDA’s National Agricultural Statistics Service untary labeling of products (WMMB) says Mozzarella is the No. 1 cheese used in U.S. restaurants, (NASS). (All fi gures are rounded. Please see CMN’s Dairy Pro- containing genetically mod- accounting for 29 percent volume share of total cheese usage (largely duction chart on page 18.) ified organisms (GMOs) driven by the pizza segment). Production of Mozzarella, the nation’s most-produced cheese, and preempt states from According to Information Resources Inc. (IRI) data courtesy of totaled 336.6 million pounds in January, up 0.3 percent from implementing their own Dairy Management Inc. (DMI), Mozzarella was purchased last year by January 2015. Total Italian-type cheese production, of which GMO labeling laws passed nearly 60 percent of households, and homes with children purchased Mozzarella is the largest component, was 434.8 million pounds Tuesday by a vote of 14-6 in the most prepackaged Mozzarella. in January, up 2.2 percent from a year earlier. the Senate Committee on While millennials and Generation X shoppers are heavy buyers, IRI Meanwhile, production of Cheddar, the nation’s second Agriculture, Nutrition and says seniors, retirees, African American and Asian households purchase most-produced cheese, was 295.9 million pounds in January, up Forestry. a Turn to MOZZARELLA, page 10 Turn to PRODUCTION, page 18 a Turn to GMO, page 18 a © 2016 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® — March 4, 2016 MARKET INDICATORS Chicago Mercantile Exchange Cash prices for the week ended March 4, 2016 CHEESE FUTURES* for the week ending March 3, 2016 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Feb. 29 March 1 March 2 March 3 March 4 Fri., Feb. 26 Mon., Feb. 29 Tues., March 1 Wed., March 2 Thurs., March 3 FEB16 1.518 3,976 1.519 3,976 1.518 3,981 1.517 4,834 ---- ---- Cheese Barrels MAR16 1.510 4,000 1.521 4,003 1.500 4,017 1.508 4,009 1.515 4,000 Price $1.4550 $1.4325 $1.4275 $1.4400 $1.4600 APR16 1.490 3,557 1.499 3,573 1.476 3,637 1.474 3,659 1.483 3,676 Change +2 1/2 -2 1/4 -1/2 +1 1/4 +2 MAY16 1.498 3,582 1.503 3,601 1.467 3,636 1.470 3,698 1.487 3,717 JUN16 1.529 3,180 1.529 3,216 1.493 3,284 1.492 3,323 1.506 3,372 Cheese 40-lb. Blocks JUL16 1.552 2,935 1.563 2,926 1.540 3,046 1.538 3,067 1.540 3,114 Price $1.4800 $1.4600 $1.4500 $1.4700 $1.5200 AUG16 1.596 2,824 1.604 2,828 1.580 2,974 1.581 3,002 1.580 3,007 SEP16 1.622 2,536 1.632 2,548 1.614 2,677 1.620 2,700 1.610 2,702 Change NC -2 -1 +2 +5 OCT16 1.648 2,243 1.650 2,246 1.631 2,337 1.631 2,353 1.629 2,380 1.653 2,564 1.653 2,563 1.637 2,630 Weekly average (Feb. 29-March 4): Barrels: $1.4430(+.0085); 40-lb. Blocks: $1.4760(+.0140). NOV16 1.631 2,656 1.630 2,709 DEC16 1.647 2,400 1.650 2,403 1.638 2,461 1.640 2,464 1.631 2,497 Weekly ave. one year ago (March 2-6, 2015): Barrels: $1.4935; 40-lb. Blocks: $1.5520. JAN17 1.658 253 1.650 267 1.635 288 1.630 294 1.630 294 FEB17 1.658 203 1.655 219 1.647 236 1.641 248 1.641 248 Grade A NDM MAR17 1.670 183 1.669 198 1.661 205 1.655 213 1.655 213 Price $0.7650 $0.7700 $0.7800 $0.7800 $0.7400 APR17 1.684 138 1.680 170 1.669 177 1.664 177 1.663 177 MAY17 1.689 131 1.685 160 1.679 172 1.670 177 1.669 177 Change +1/2 +1/2 +1 NC -4 JUN17 1.690 104 1.690 118 1.680 133 1.679 148 1.671 148 Weekly average (Feb.
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