Demand for Specialty Cheeses Grows in Deli, Dairy Retail Case

Scan this code for breaking Demand for specialty cheeses news and the latest markets! grows in deli, dairy retail case A By Alyssa Sowerwine ingly well,” she says. “There’s es. These varieties represent 73 and/or begin offering specialty always new and exciting cheeses percent of category sales,while cheeses in formats for the deli INSIDE MADISON, Wis. — As consum- entering the market. More than the remaining 23 varieties ac- and dairy case. ers look to add new flavor variety ever, customers are willing to ex- count for 3.3 percent or less of Jay Allison, vice president of Producers, processors to even once-basic meals such as periment with food and stretch category sales, NPG says. sales and marketing, Tillamook testify at CDFA milk sandwiches and salads, demand beyond the basics.” Within the specialty cheese County Creamery Association for specialty cheese in the deli A sales review released June category, other flavored cheese, (TCCA), Tillamook, Ore., notes pricing hearing. and dairy sections of grocery 1 from Nielsen Perishables including cheese spreads with that TCCA offers a wide variety For details, see page 6. stores continues to grow. Group (NPG), Chicago, notes flavoring and snack cheese, of options for its retail partners, McCully Group to provide Melissa Bunch, director of that between 2007 and 2011, deli accounted for 14.5 percent of such as specialty cheese in consulting services prepared foods, deli, cheese, at cheese dollar sales increased category sales, NPG notes. 8-ounce chunk sizes as well as Schnucks — a privately-held 12.5 percent on a per-store, per- Patrick Tinder, deli manager 8-ounce slices. for dairy companies. chain of more than 90 supermar- week basis (results are compiled at Hy-Vee, Madison, Wis., says TCCA also produces 5-pound For details, see page 10. kets in St. Louis and the Midwest from grocery stores nationwide). the deli offers several varieties and 40-pound chunk items for — says that cheese selection During the 52 weeks ended of cheese such as Cheddar, Colby cut-to-order deli programs, he Exclusive: CMN’s annual varies by store location, but it Feb. 25, 2012, deli cheese Jack, Provolone and Swiss, as adds. ‘Key Players’ profiles: is not uncommon to find more represented 12.7 percent of well as specialty varieties in- “By offering more Tillamook For details, see pages 11-54. than 300 varieties of cheese in deli department sales as dollar cluding Smoked Gouda, Smoked products in the deli case, retail- Darigold to close Salt Lake Schnucks’ specialty section. sales increased 6.6 percent from Havarti, Pepper Colby Jack and ers can give their customers City processing plant. “Specialty cheese is a strong the prior year, demonstrating a very popular Chipotle Cheddar. what they want by providing a category that weathered the cheese’s importance to the deli He notes that there is a strong natural, healthy, high quality For details, see page 58. economic downturn surpris- department, NPG says. demand for specialty cheeses cheese option,” Allison says. Weekly sales for specialty at the store, and Hy-Vee runs a Allison notes that more peo- cheese remained fairly steady lot of programs in the store to ple are continuing to eat at home throughout the year, with sales grow that trend, such as offer- but are not willing to sacrifice Key Players 2012 spiking at the Easter, Thanksgiv- ing customers who buy a pound the quality of their ingredients ing and Christmas holidays, with of lunch meat a free half-pound or their finished product. By the staff of Cheese Market News the highest sales for specialty of cheese. “For example, a traditional cheese occurring the week of “Consumers are getting grilled cheese sandwich may The U.S. dairy industry may not agree on pricing and policy issues, Dec. 24, NPG says. more adventurous with tastes, now include aged Cheddar, fla- but one thing is for certain: Despite ups and downs and bumps in the NPG notes that the specialty so I think the specialty cheese vored cheese, pesto, prosciutto, road, the cheese industry is growing. cheese category contains 33 category will keep growing,” kale or other non-traditional U.S. cheese production in 2011 totaled 10.6 billion pounds, up varieties of cheese, though sales Tinder says. ingredients,” he says. “With 1.5 percent over a year earlier, and U.S. cheese exports in 2011 grew are dominated by the top 10 va- While a positive area of a more diverse population of 29 percent to a record 224,306 metric tons. Driving that growth was rieties, which include Cheddar, growth for retailers, specialty consumers, people are creat- a healthy milk supply from dairymen and cheese plants focused on Parmesan, Mozzarella, Feta, cheese growth also offers an ing more unique recipes and expanding production and pursuing new products and new markets. Hispanic, Swiss, Brie, Blue and opportunity for cheesemakers dishes with a modern twist on This year’s “Key Players,” Cheese Market News’ exclusive profile of Gouda and other flavored chees- to expand their flavor offerings Turn to DELI, page 8 who’s who in the North American cheese business, looks at 50 companies who are an important part of driving industry growth. Each year “Key Players” highlights an array of companies — co-op and privately-held, small and large — all with one thing in common: they are newsmakers, companies that are changing the cheese industry Senate votes to bring 2012 Production of U.S. landscape one pound of cheese at a time. cheese increases While each profile provides insight into a specific company, in its Farm Bill to floor for debate entirety “Key Players” provides you with a snapshot of the industry in 2 percent in April 2012. This year, you will read about both new plants and expansion WASHINGTON — The U.S. Senate began consideration of the 2012 Farm Bill this week, and on Thursday, 90 senators voted in WASHINGTON — Total projects, new leadership at the helm of several companies, and ongo- U.S. cheese production, ing product development. You will learn what companies are doing favor of bringing the bill to the floor for further consideration, as dairy and agriculture industry groups continue to reinforce their excluding cottage cheese, to improve food safety and how companies are blending a variety of was 902.6 million pounds marketing techniques to reach consumers. positions in the debate to reform federal dairy policy. The measure now proceeds to the full Senate floor for debate in April, 2.1 percent above Whenever possible, we have provided sales and production data and amendments, a process that could take several weeks before April 2011, according to data because we know that having an understanding of a company’s size a final vote is taken, says the National Milk Producers Federation recently released by USDA’s and scope is helpful in understanding a company’s positioning in the (NMPF). The House Agriculture Committee is expected to mark National Agricultural Sta- industry. However, you will notice we have not ranked the companies up its version of the farm bill later this month. tistics Service (NASS). (All by size. This is because they each are making an important and unique Jerry Kozak, president and CEO of NMPF, says that Thursday’s figures are rounded. Please contribution to the growth of the industry. action “greatly increases the chances that we can get our dairy see CMN’s Dairy Production To find out more about the profiled companies’ past year and where reform proposal through the Senate, as well as the House, and chart on page 8.) they are headed, please read on … passed into law this year.” April 2012 cheese Turn to KEY PLAYERS, page 11 Turn to FARM BILL, page 10 Turn to NASS, page 8

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — June 8, 2012 MARKET INDICATORS

CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC 2006 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47 2007 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60 2008 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.28 17.06 15.51 15.28 2009 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 2012 17.05 16.06 15.72 15.72 15.23

STAFF SUBSCRIPTION INFORMATION Susan Quarne, (PH 608/831-6002; FAX 608/831-1004) e-mail: [email protected] Kate Sander, (PH 509/962-4026; FAX 509/962-4027) POSTMASTER: e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Sowerwine, Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. e-mail: [email protected] Rena Archwamety, (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] Aaron Martin, (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] REGULAR CONTRIBUTORS John Umhoefer, Downes-O'Neill LLC, International Dairy Foods Association, National Milk Producers Federation SUBSCRIPTIONS & BUSINESS STAFF Subscription/advertising rates available upon request Contact: Susan Quarne - Publisher Subscriptions: P.O. Box 628254, Middleton, WI 53562 PHONE 608/831-6002 • FAX 608/831-1004

WEBSITE: www.cheesemarketnews.com

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 3 MARKET INDICATORS NEWS/BUSINESS

CWT assists with exporting 1.8 million pounds of cheese to Asia, Middle East, North Africa ARLINGTON, Va. — Cooperatives In 2012, CWT has assisted member Working Together (CWT) has ac- cooperatives in making export sales cepted eight requests for export of Cheddar, Monterey Jack and Gouda assistance from Bongards, Darigold, totaling 56.6 million pounds, and but- Foremost Farms and United Dairy- ter and anhydrous milkfat totaling men of Arizona to sell a total of 879 44.3 million pounds to 27 countries on metric tons (1.94 million pounds) four continents. The butter total has of Cheddar and Monterey Jack to been adjusted due to cancellations. customers in Asia, North Africa and CWT will pay export bonuses to the the Middle East. The product will be bidders only when delivery of the prod- delivered June through November uct is veriﬁed by the submission of the 2012. required documentation. CMN

For more information please visit www.johnsonindint.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — June 8, 2012 GUEST COLUMNISTS

affair with channels like Food Network dairy category alone, with its affordable and Cooking Channel has given birth cheeses, table creams and drinkable Perspective: to a curious, creative and adventurous yogurts, offers an extraordinary op- Dairy Marketing home cook who’s looking to get their Top portunity for retailers to tap into that Chef on while at the same time keeping passion for Latin flavors by merchandis- the family budget in mind. ing those products beyond the “Mexican Dairy continues to top trend lists be- Food” section. cause it offers a unique combination of Farm-to-table means consumers attributes — value, nutritional delivery, are still interested in where their food diversity and performance. comes from. Our Real California Milk What does that mean? It’s hard to and Cheese seals are an indication that beat the value of dairy and what it deliv- products are made with 100 percent ers in one cup of milk, ounce of cheese California milk. Organizations like the or carton of yogurt. That value is more CMAB, Wisconsin Milk Marketing Board than just monetary — where else can and other dairy check off organizations you fit so much taste and nutrition into throughout the United States are doing one sip or bite? Variety-wise, dairy comes a terrific job of telling the stories behind in countless forms, flavors and even fat these farm families and tapping into levels making it a fit for every lifestyle. On social media to help deliver those mes- Tasty trends starring California dairy the retail end, that diversity means the sages directly to consumers. Retailers same specialty cheese that gave a kick can leverage those tools to populate Welcome to June — summertime things dairy and the farmers who bring to the deli sandwich of the month also their own social assets and help their AND show time for dairy. With the return this essential food to the table. Dairy is can be featured in a bulk salad or even customers be better informed. of summer vacations, celebrations of part of every day for consumers, from take-home pizza. And does dairy perform? Food has always been a social experi- brides, dads and grads and the Inter- the milk on their cereal to the cheese Just ask any chef or home cook — dairy ence — from the first meals shared over national Dairy Deli Bakery Association topping their pizza. It is an essential is a dream ingredient to work with. fire to the family dinner table. Today’s (IDDBA) show, dairy will be front and and profitable retail category. From ethnic foods to farm-to-table social media tools are making it easier center all month long as consumers, IDDBA gives attendees an oppor- to shared meal experiences, dairy fits to share than ever before. Yesterday’s retailers and anyone associated with tunity to check out the food trends them all. coffee klatch recipe exchange has been the food business puts the spotlight on consumers are talking about, sharing A recent California Milk Advisory replaced by today’s Pinterest page. this diverse category. and looking to participate in. Food is a Board (CMAB) survey indicates that Consumers want to learn and to share We enjoy June because it is also contact sport and consumers are getting the ethnic food consumers most often their own knowledge; it’s important for Dairy Month — a celebration of all involved more than ever before. Our love make at home is Mexican. The Hispanic Turn to CMAB, page 5

For more information please visit www.realcaliforniamilk.com

National Farmers Union expresses disappointment following House markup of 2013 ag bill WASHINGTON — The U.S. House • Food and Nutrition Programs user fees, is $3.8 billion. year’s level. This funding will support Appropriations Committee Subcom- — The bill provides $6.9 billion in • Farm Service Agency (FSA) — the delivery of certain farm, conserva- mittee on Agriculture, Rural Develop- discretionary funding for the Special The legislation provides $1.5 billion for tion, loan, and emergency programs for ment, FDA and Related Agencies on Supplemental Nutrition Program for FSA, which is $23.8 million below last American farmers and ranchers. CMN Wednesday marked up a fiscal year Women, Infants, and Children (WIC), 2013 agriculture appropriations bill, which is $303.5 million above last year’s which was approved by voice vote and level and $119 million below the presi- U.S.-EU organic trade partnership begins now moves to the House Appropriations dent’s request. It also provides for $19.7 WASHINGTON — USDA announced requirements and labeling practices were Committee. billion in required mandatory funding earlier this week that organic products compatible. Although there are slight The bill includes $19.4 billion in dis- for child nutrition programs, $1.5 bil- certified in the United States or Euro- differences, both parties individually cretionary funding, which represents lion above last year’s level and $38 pean Union now may be sold as organic in determined that their programs were a cut of $365 million from last year’s million below the president’s request, either market, as trade opened up June equivalent, allowing for the agreement. level and falls $1.7 billion short of and $80 billion in required mandatory 1 under the new U.S.-EU equivalency The exception between the two or- President Obama’s request, according spending for the Supplemental Nutri- partnership. The formal letters creating ganic programs has to do with prohibition to the National Farmers Union (NFU). tion Assistance Program (SNAP), $408 the partnership were signed in Febru- on the use of antibiotics. USDA organic “Compared to some of the propos- million below last year’s level and $2 ary (see “U.S., EU partner to recognize regulations prohibit the use of antibiotics als that this committee has produced billion below the president’s budget organic programs as equal” in the Feb. except to control invasive bacterial infec- in recent years, the fiscal year 2013 request. 17, 2012, issue of Cheese Market News). tions in organic apple and pear orchards. appropriations bill is less severe in its • Agriculture Research — The bill “Equivalency arrangements such EU regulations allow antibiotics only to percentage cuts,” says Roger Johnson, provides $2.5 billion for agriculture as this are critical to growing the U.S. treat infected animals. For all products president, NFU. research programs, including the organics industry,” says USDA Deputy traded under this partnership, certifying However, Johnson says the bill still Agricultural Research Service and Secretary Kathleen Merrigan. “They agents must verify that antibiotics are contain “unacceptable” provisions. the National Institute for Food and require careful negotiation to ensure not used for any reason. The bill cuts $25 million from the Agriculture. This is a reduction of $35 that we maintain existing U.S. trade The United States and European Commodity Futures Trading Commis- million below last year’s level. policies while ensuring that U.S. ag- Union will continue to have regular sion, the agency tasked with increased • Food Safety and Inspection Ser- ricultural products will compete on a discussions and review each other’s authority over agricultural and finan- vice — The legislation includes $996 level playing field in world markets.” programs periodically to verify that the cial markets because of the Dodd-Frank million for food safety and inspection The United States signed a similar terms of the partnership are being met. Wall Street Reform and Consumer programs, which is equal to the presi- partnership with Canada in July 2009. All products traded under the Protection Act, Johnson notes. dent’s budget request and a decrease Conversations on equivalency arrange- partnership must be shipped with “Now is not the time to be cutting of $9 million below last year’s level. ments also have begun with South an organic import certificate, which from an agency that has an important • FDA — FDA receives a total of Korea, Taiwan and Japan. shows the location where production role to play in preventing the next almost $ 2.5 billion in discretionary The U.S.-EU partnership has eliminat- occurred, identifies the organization financial meltdown,” he says. funding in the bill, a cut of $16.3 million, ed the need for producers and companies that certified the organic product and Other highlights of the bill for ag- or 0.7 percent, below last year’s level. trading organic products across the At- verifies that growers and handlers did riculture include: Total funding for the FDA, including lantic to obtain separate certifications for not use prohibited substances and the two standards, along with the double methods. The European Commission’s set of fees, inspections and paperwork. Directorate General for Agriculture Governor proclaims ‘Real Calif. Milk Month’ USDA says the elimination of these bar- and Rural Development and the USDA SOUTH SAN FRANCISCO, Calif. CEO of California Milk Advisory Board riers will especially be helpful for small National Organic Program will take on — California Gov. Jerry Brown has (CMAB). “This year we are asking dairy and medium-sized organic farmers. key oversight roles. declared June “Real California Milk fans to show their support of California During negotiations, both U.S. and EU For more information, contact Month” in recognition of the state’s dairy families by looking for the Real officials conducted thorough on-site au- the National Organic Program at 202- dairy industry and dairy-related activi- California seals when they shop. Those dits to ensure their programs’ regulations, 720-3252 or visit www.ams.usda.gov/ ties throughout the state during June seals represent real people who provide quality control measures, certification NOPTradeEuropeanUnion. CMN Dairy Month. jobs and are an integral part of our “We are thrilled Gov. Brown contin- state’s economy.” ues to show his appreciation for our CMAB is helping consumers cel- industry and the more than 1,600 dairy ebrate Dairy Month with 30 days of families that work hard every day to tips, tools and recipes designed to OPINIONS milk for our tables and the dairy prod- showcase all of the ways dairy fits into Your Total Cheese Sales & Marketing Support Team! ucts consumers love,” says Stan Andre, today’s busy and active lifestyles. CMN • Over 80 years of combined experience • Expert knowledge in all aspects and applications of marketing cheese OPINIONS • We represent quality manufacturers from all over the U.S. and World • Expertise in imported and specialty cheeses CMAB tional) and let them share it (always • Broad knowledge of club stores and feature a sharing capability). That’s general merchandising programs Continued from page 4 what IDDBA is all about: showing the incredible diversity of dairy; giving ideas RETAIL o FOODSERVICE o INDUSTRIAL retailers to be there too. of how to merchandise this diverse prod- And to continue a theme from last uct to grow business; and building the Call one of the experts on our team today... year, it needs to be personalized. Look relationships to share our dairy products • Pat Spaulding • Suzanne Spaulding beyond the floorscapes, danglers and with consumers everywhere. We look • Mike Feeney • Jay Spaulding coupon dispensers of old. Interactive forward to showcasing innovative dairy • Patrick Elkins • Michael Bauchman tools like QR codes and digital coupons flavors from our California processors • Nathan Gorang • Rodney Butcher are the biggest opportunity not being and hope to see you at the California • Michael Crandall tapped at retail today. dairy pavilion. CMN If I had any advice for retailers going The Cheese Guys into busy June season it would be to give The views expressed by CMN’s guest (800) 521-7335 • FAX (810) 227-4218 consumers variety (that means in prod- columnists are their own opinions Email: [email protected] ucts and applications), show them how and do not necessarily reflect those of to make it (use social tools to be instruc- Cheese Market News®. For more information please visit www.cheeseguys.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — June 8, 2012 GUEST COLUMNISTS

identified and watch avidly — those noted for its iconic Butterburger and lasting forces that will impact cheese frozen custard, recognizes this desire Perspective: in the retail consumer arena. for authenticity in food in its much Dairy Marketing Setting the stage for many key trends touted nationwide advertising cam- is the fact that Americans have never paign, “Welcome to Delicious” televi- been more engaged with what they eat. sion commercials. Two of these feature They want an “authentic food experi- President/Founder Craig Culver, one ence,” says Joseph Bona, president of with a Wisconsin cattleman and the Retail for CBX, a New York-based brand- second with a cheesemaker from whom ing firm, in a recent article in CSP Daily he’s sourced products over the years. News, a convenience store publication. “You’re only going to make as good of Citing variety, greater selection, fresher cheese as the quality of milk you get ingredients and healthier, tastier choic- from your farmers,” says Wisconsin es as assets consumers already expect Master Cheesemaker Gary Grossen be- in food, Bona sees the retail challenge fore touring Culver through the cheese as building a connection between their plant. In another commercial, Culver stores and offerings. chats with a cattleman who’s supplied For sure, “connection” and relation- the restaurant beef for 20 years. All are ships have been trend drivers for some the real hands-on people … no actors. It’s good business to time, defined by the desire to “know Augmenting food relationship-build- where my food comes from.” Wiscon- ing is the parallel growth in the internet make friends with trends sin cheesemakers were early leaders and social media communications. It’s in recognizing this desire, adopting estimated that some 11,300 bloggers We’re living in an age of instanta- Many sessions of the annual Inter- the now widely recognized Wisconsin write about food in the English lan- neous and overabundant information, national Dairy Deli Bakery Association Cheese logo. Close on the heels came guage, according to a blog that collects fueling an excess of predictions and conference in New Orleans will clarify the desire for more information — not such information. Countless enthusiasts forecasts. Like most evolutionary pro- major trends, and none is more eagerly only where the food originates, but who tweet on Twitter, exude on Facebook and cesses, there’s an upside and downside anticipated than the presentation of makes it — the “story” of the cheese, send Instagrams about food. Successful to the situation. The challenge for mar- IDDBA’s executive director, Carol Chris- all the more important because of the food makers and marketers must take keters is separating the real trends that tison. Wisconsin Milk Marketing Board growth of specialty and artisan cheeses advantage of this pervasive food interest can have long-term influences and be looks forward to this annual update, within the category. and modern technology to be successful. important to our business, from the fads. an important input to the trends we’ve Culver’s, the Wisconsin company Turn to WMMB, page 9 NEWS/BUSINESS

Milk producers, processors testify at CDFA hearing to consider changes to milk pricing SACRAMENTO, Calif. — Dozens of dairy Larger processors also are fighting equal. However, he says each individual the exact processes followed by each industry members turned out for a two-day the proposed Class 4b changes. Saputo manufacturing plant in California makes a manufacturer, nor should they be,” he hearing held last week by the California recently said the previous 4b revision business decision as to whether they can says. “They are simply a tool used each Department of Food and Agriculture that took effect in September negatively secure a milk supply at a price that allows month to establish a regulated minimum (CDFA) to consider proposed changes impacted its fiscal 2012 results, and the them to process that milk into a product price for the various classes of milk sold to the whey factor in California’s Class company’s USA Dairy Products Sector, that will profit in the marketplace. to manufacturers, with the mandated 4b pricing formula as well as alternative along with other cheese manufacturers, “It’s no different than the consid- standard that those prices must be in proposals. are strongly opposing the petition. erations that must be made by cheese a reasonable and sound economic rela- CDFA announced the hearing in March Dairy producer organizations stressed manufacturers around the country — tionship with what prices are paid for after proposals were submitted by the in their testimony that CDFA is required including those that operate in federal comparable milk around the country.” Western United Dairymen (WUD) and a to maintain a Class 4b formula that is order areas that pay prices at/above Class A decision from the hearing is coalition of co-ops and producer groups in a “reasonable and sound economic III minimum prices,” Vandenhuevel says. expected in late July. More informa- that includes California Dairies Inc., relationship with the national value of “The point is that the minimum tion on the proposals and updates can Dairy Farmers of America, Land O’Lakes, manufactured milk products.” price formulas established in Califor- be found at http://cdfa.ca.gov/dairy/ Security Milk Producers Association, Michael Marsh, CEO of WUD, pointed nia have not been designed to reflect dairy_hearings_matrix.html. CMN California Dairy Campaign, Milk Produc- out in the hearing that, according to CDFA ers Council and the Alliance of Western analysis, federal Class III prices were on Swiss Valley settles violations with EPA Milk Producers. average $2.18 per hundredweight higher The producer groups propose replac- than 4b prices in the last 12 months of data. KANSAS CITY, Kan. — Swiss Valley submit reports to EPA and the State ing CDFA’s current sliding scale approach, “The deviation between Class III and Farms Cooperative recently agreed to of Iowa concerning quantities of which was implemented by CDFA last year, 4b prices was caused by several factors,” pay a civil penalty of $33,880 to the toxic chemicals nitric acid and nitrate with a new sliding scale approach that Marsh says. “But the whey value is what United States to settle two violations compounds that were manufactured, results in a whey value that tracks the creates the most variance between the of environmental regulations related to processed or otherwise used at the market direction followed by the federal two class prices and this is a significant the public reporting of toxic chemicals facility during 2009. milk marketing order Class III whey value. concern to the members of WUD.” at its facility in Luana, Iowa. In the Submission of the annual toxic An alternative proposal was submit- He adds that the WUD proposal would settlement, Swiss Valley Farms also will chemical reports is a requirement of the ted by Farmdale Creamery, a small-scale achieve a much closer relationship be- complete a supplemental environmental Emergency Planning and Community cheesemaker in San Bernardino, Calif., tween Class 4b and Class III by removing project and will purchase emergency Right-to-Know Act (EPCRA). Under EP- asking that the whey factor be returned to the potential for unbearable discrepan- response equipment for the Luana fire CRA regulations, companies of a certain the fixed $0.25 per hundredweight factor cies in the whey portion of Class 4b that department valued at approximately size are required to submit annual re- in the Class 4b formula that was in place can occur if California’s whey value is $10,786. ports to EPA and state authorities listing before the formula was revised last year. not more closely tied to the end product According to an administrative the amounts of regulated chemicals that Farmdale and other processors say pricing formula used in federal orders. consent agreement and final order filed their facilities release into the environ- price increases caused by revisions in Rob Vandenhuevel, general manger, by the U.S. Environmental Protection ment through routine activities or as a the whey factor will make them less Milk Producers Council, said in his testi- Agency’s (EPA) Region 7 in Kansas result of accidents. The reports provide competitive and result in further losses, mony that a common theme in previous City, Kan., EPA requested information information for emergency planners particularly to those who are unable to hearings on this issue has been that not from Swiss Valley Farms in May 2011 and responders as well as to residents utilize their whey streams. all cheese manufacturers are created and found the company had failed to of surrounding communities. CMN Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS Request to extend transportation credit payout period approved in Southeast FMMO LAWRENCEVILLE, Ga. — Sue L. Mosley, ficient to meet demand for fluid use. ized during June, Mosley notes. supplemental milk shipments for milk market administrator for the Southeast Through the first four months of 2012 “That the accumulated deficit in processors and, ultimately, consumers,” federal milk marketing order (FMMO), (data on milk production is not yet avail- 2012 is lower than past years suggests Mosley says. last week approved a request to extend the able for May), in-area milk production an encouraging trend for local milk pro- For more information, vis- order’s transportation credit balancing pooled on the Southeast order was 1.146 ducers but does not obviate the need for it www.fmmatlanta.com. CMN fund payout period to June 2012. billion pounds, while Class I use in plants Mosley had received a request on regulated by the Southeast order was 1.521 May 11 to add the month of June 2012 to billion pounds. the transportation credit balancing fund The difference, a deficit of 375.47 billion PEOPLE payout period. pounds, was met by supplemental supplies The request was made by the Southern from outside the marketing area, Mosley

Marketing Agency Inc. on behalf of its notes. This measure of the deficit does not members, which include Dairy Farm- consider the usual fluid balancing require- Comings and goings … comings and goings ers of America, Dairymen’s Marketing ments, which would necessarily increase Delkor Systems recently appoint- January 1994, succeeding Paul Halnon. Cooperative, LANCO-Pennland Quality the need for supplemental milk supplies. ed Rosalia “Rocky” Buencamino as Erik Rasmussen, Northeast market Milk Producers, Lonestar Milk Produc- In 2008, 2009, 2010 and 2011, milk marketing and communications man- administrator, has been appointed to ers, Maryland & Virginia Milk Producers production and plant utilization records ager, effective April 23. Buencamino temporarily oversee the Southeast and Cooperative, Premier Milk and Arkansas showed a “substantial shortfall” between previously was with Tetra Pak. After Florida orders until a permanent re- Dairy Cooperative Association. Class I use by regulated plants and milk working for Tetra Pak’s Phillippine placement is hired. Mosley says that after conducting an produced by farms located inside the market company office, she moved to Yamato Corp. has announced a independent investigation, she found that Southeast marketing area between Janu- its gabletop business unit operations number of promotions at its Data Weigh the inclusion of June to the 2012 transpor- ary and April of those years ranging from in the United States. Her last assign- Division, Mequon, Wis. Bill Pierce has tation credit payout period is warranted. a high of 531.49 million pounds to a low ment for Tetra Pak was in Modena, been promoted to vice president of sales, According to market administrator of 401.06 million pounds. In addition, in Italy, in 2010. United States and Canada; Mike Taylor data, milk production from farms located each of the previous years cited, there was Sue Mosley has retired from her has been promoted to vice president of inside the marketing area remains insuf- indeed a “sizable shortfall” that material- position as market administrator for sales, Latin America and new business USDA’s Southeast and Florida orders development; Bill Devlin has been pro- Speakers at U.S. Dairy Export Council after 42 years of serving the dairy in- moted to major accounts project man- dustry. Mosley became the first woman ager; and Scott Kohlmann has been meeting discuss global, soft dairy pricing appointed market administrator in promoted to service manager. CMN CHICAGO — The U.S. Dairy Export the prospect grows for the inclusion of Council’s (USDEC) spring board of direc- Japan and Canada,” Suber says. “Yet, it’s tors and membership meeting held here also gratifying that the U.S. government May 2 attracted a record turnout, which is paying close attention to our concerns USDEC says is a reflection of the broad over the unbalanced market advantage understanding of the need to operate the New Zealand government has pro- more effectively in international markets. vided to Fonterra.” Presenters at the meeting discussed Rabobank analyst Tim Hunt discussed global dairy prices, which are off 20 to the current surplus and early signs of 30 percent from their spring 2011 peaks stock accumulation of milk as the spring as rising worldwide milk production has flush builds in the European Union and turned supply deficits into surpluses. As a the United States. On the plus side, he result, analysts say rising inventories are says, import demand has held up well expected to keep downward pressure on and the import market “has shown ex- international dairy markets in the second ceptional depth.” half of 2012. Hunt says he expects market condi- Current soft conditions are “a painful tions to improve in late 2012 or early 2013 re-affirmation that market cycles will as the supply balance improves. continue, even as demand, over time, “Structural growth tends to remain outstrips supply,” says Tom Suber, USDEC intact,” he says. president. “In fact, it’s this period of USDEC members and staff also began temporary retrenchment that many of our formulating their 2013-2015 business plan work programs are intended to address.” during the spring board meeting. Among Speakers at the annual meeting also the key assumptions that will be included emphasized that although challenges to in the plan are: U.S. dairy growth remain, ongoing USDEC • Lower gross domestic product trade policy and market access efforts (GDP) and flood inflation will slow dairy continue to be successful. Examples of demand, but growth remains positive progress, they say, include the March and resilient; implementation of the U.S.-Korea free • Inventory will overhang the market trade agreement (FTA) and the upcoming into 2013; entry into force of U.S. FTAs with Colom- • A weaker euro is increasing returns bia and Panama; progress on regaining to EU suppliers in the export market (vs. market access to Russia, spurred by the internal market); Russia’s accession to the World Trade • Prices will remain under pressure, Organization; further steps to iron out and U.S. commodity trade will remain the Chinese health certificate; and the exposed; and upcoming launch of eTDE, a system for •Food and beverage companies’ inter- electronic transmittal of export docu- est in enhanced nutrition through dairy mentation. ingredients will increase. USDEC also says it is leading U.S. USDEC’s fall board of directors dairy industry efforts to extract maximum and membership meeting will be held benefit from the Trans-Pacific Partner- Oct. 18-19 in Washington, D.C., where ship (TPP) free trade agreement talks. its members will approve the roll- “USDEC supports TPP, especially as ing three-year business plan. CMN For more information please visit www.askimac.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — June 8, 2012 NEWS/BUSINESS

Cabot Creamery, Montpelier, Vt., and parchment packaging for specialty calories,” he says. DELI also is seeing growth in demand for cheese bars. The cooperative also has a Schuman also notes that consumers Continued from page 1 specialty cheese, says Amy Levine, cut and wrap program with repack labels, today are going more for natural cheeses director of marketing/sales services, as well as a slicing program for the slicing vs. processed. ingredients, especially in how they use Cabot Creamery Cooperative. deli case, she adds. “We’re seeing a trend in bold flavors; cheese.” “The deli category has seen growth in “Additional flavors offered in deli Pepper Jack is doing really well,” he says. TCCA items available for deli and snack cheese,” she says. “Consumers are include specialty flavors like Garlic In addition to sliced cheeses, Sargento dairy include several sizes of Vintage showing more interest in greater varieties and Herb, and Tomato Basil,” Levine also offers a variety of shredded cheeses White Medium Cheddar and Extra Sharp of cheese than we’ve seen in a long time.” says. “We also have a specialty cheese and specialty cheese blends. Cheddar, Special Reserve Extra Sharp Levine notes there is interest in spe- program for the deli with highly aged One of its product offerings in this Cheddar, Smoked Black Pepper White cialty, domestic cheese varieties where waxed or cryovac items, such as Vintage area is Artisan Blends, featuring shred- Cheddar, Garlic White Cheddar, Smoked the cheese is connected to the farmers and Private Stock Cheddars.” ded specialty cheese varieties including Swiss and many other varieties. producing the milk. Levine notes that in the dairy case, Authentic Mexican, Double Cheddar, “Tillamook has noticed a shift in “Consumers want more variety and Cabot Creamery has seen its sharper Mozzarella and Provolone, and others. recent years,” Allison says. “The demand higher quality. The growing excitement in items performing better, showing con- Sargento also offers a line of Bistro for convenience-oriented packaging is an such competitions as the World Champi- sumer demand for high quality, highly Blends with varieties including Taco, area of strong growth.” onship Cheese Contest is evidence of this aged Cheddar. Italian Pasta, Nacho and Taco, and Moz- He notes that this area focuses mostly interest,” she says. “Consumers want to Another company with a large selec- zarella and Asiago with Roasted Garlic. on sliced and shredded cheese as well as understand where their cheese is coming tion of cheeses in the retail dairy case is Schuman notes that Sargento in July the snack category. from and how it was made. The connection Sargento Foods, Plymouth, Wis. plans to launch a new line of shredded TCCA also has a large number of of- to farmers is highly important.” “We’re in three major businesses in cheeses geared toward at-home cooking ferings in the dairy case, Allison notes. Levine notes that Cabot Creamery’s the dairy category — sliced, shreds and called Chef Blends. “This is where consumers can find slicing program now is offering a New York snack,” says Chip Schuman, vice presi- “It builds on the consumer trend of Tillamook chunk, shredded, sliced and Extra Sharp White Slice for the dairy case. dent of marketing, consumer products wanting to be a chef at home,” he says. snack cheeses in the largest selection “This item is a result of increased division, Sargento Foods. Schuman says he expects that the of varieties and sizes,” he says. demand for aged Cheddars and the growth “Our best sellers are a combination of interest in specialty cheeses among He notes that TCCA is offering a of the regional association of New York staples like Swiss, Provolone and Ched- consumers will keep growing. 12-ounce natural sliced option for its Cheddars,” she says. dar, but we’re also seeing growing interest “Consumers are becoming more worldly retailers to fill out the dairy case. Cabot Creamery offers 8-ounce bars, in Gouda and Havarti,” he says. and are interested in new flavors, and our TCCA also offers several shredded 2-pound bricks, stacked slices and shreds Schuman notes that a big product product line reflects that,” he says. CMN cheese blends for the dairy case, includ- in the dairy case, with Cheddar, Jack and launch for Sargento this year is its ultra ing Mexican 4 Cheese Blend, Italian 3 Muenster varieties as well as flavored thin cheese slices, ideal for sandwiches. Cheese Blend and others including a Cheddars such as Chipotle, Habanero The four varieties available thus far include Mac&Cheese 3 Cheese Blend that con- and Horseradish, Levine says. Provolone, Cheddar, Swiss and Colby Jack. NASS sists of Sharp Cheddar, Vintage White In the deli case, Cabot Creamery of- “Each slice is only 45 calories, so Continued from page 1 Medium Cheddar and Medium Cheddar. fers random and exact-weight, cryovac you still get the great flavor with less production was down 4.7 percent from March’s 947.0 million pounds; when adjusted for the length of the months, April production was down 1.5 percent from March on a daily average basis. Production of Italian-type cheese, the most-produced category of cheese, was down 0.8 percent in the April-to-April comparison to 381.5 million pounds. Pro- duction of Mozzarella, the most-produced cheese in the category, was up 0.1 percent from April 2011 to 299.5 million pounds. Production of American-type cheese rose 3.5 percent from April 2011 to 371.9 million pounds in April 2012. Production of Cheddar, the most-produced cheese in the category, was up 3.6 percent from a year earlier to 274.1 million pounds. Wisconsin led the nation’s total cheese production in April with 226.4 million pounds, up 3.9 percent from a year earlier. California followed with 188.8 million pounds, up 2.8 percent from its production a year earlier. The next four cheese-producing states were Idaho with 70.5 million pounds, down 0.3 percent from its production a year earlier; New Mexico with 63.0 million pounds, up 0.2 percent; New York with 60.3 million pounds, down 2.1 percent; and Minnesota with 54.0 million pounds, up 2.7 percent. According to NASS, total U.S. butter production in April was 170.2 million pounds, up 7.2 percent from April 2011. April butter production was down 3.3 percent from March 2012’s 176.0 million pounds, but when adjusted for the length of the months, production on a daily average basis was about even in March and April. CMN

phasizing specialties and sometimes Cheese & Burger Society, is testimony store” concept with a boutique-like WMMB borrowing directly from the latest res- to the powerful interest in this iconic cheese area for special cheeses. Cheese Continued from page 6 taurantOPINIONS trends and popular promotions.” American sandwich, engaging visitors kiosks — in the dairy section or as an aid From build-your-own pizzas, to specialty for upwards of 5 minutes and attracting to cross-merchandising — are another To stand out among all this traffic is sandwiches and salads to macaroni and more than 105,000 Facebook friends. geographic sales tool. In-store classes one of the biggest challenges we face. cheese, prepared foods sections are • Private label dollar sales are forecast offer education on cheese and beverage One way to do so is by making sure your sending a welcoming message to cheese. to grow 3 to 4 percent during 2012 (Sym- pairings or cooking demonstrations. product reflects other trends. When it • Lingering tough economic times phony IRI). In fact, store brands afford All of these prognosticators are comes to cheese, these stand out: have been a boon to “retro” foods, so great opportunities for cheese as more promising developments for the future • Americans want to be socially much so that these dishes are now top chains turn to building their own brands of cheese at retail. But how success- responsible shoppers and eaters. This food trends. (Perhaps they’ve always with better packaging, promotional sup- ful a single cheese product is will concept encompasses many derivatives. been there.) Grilled cheese, macaroni port and product quality. WMMB is work- depend largely on how well it reflects The local and sustainable preference and cheese and cheeseburgers lead ing with several private label programs, the prevailing trend tradewinds. is key as are other preferences that in- the pack, often times reinterpreted in many of which display the WMMB logo, a Make trends your friends. CMN clude natural, small-batch products and foodservice to include new renditions proven incentive to purchasing, according less packaging. An appreciation of past featuring a much wider variety of chees- to recent WMMB research. The views expressed by CMN’s guest agricultural and production processes es. Home cooks will want to emulate • Supermarkets are upscaling their columnists are their own opinions continues to increase, and “heirloom” these dishes, opening the door to wider cheese merchandising in several ways. and do not necessarily reflect those of products will proliferate. cheese sales options. WMMB’s website, Some are choosing a “shop-within-the- Cheese Market News®. • Hispanic cheeses continue to expand in popularity as Mexican flavors become mainstream and other Latin cuisines, such as Peruvian and Colom- bian, are discovered. • Bolder and pronounced flavors continue their appeal. Cheese choices will not only offer the jolt of chile peppers but the flavors of truffles, saffron, curry, persillade (parsley and garlic), bacon and natural smoke from a variety of woods. • Food experimentation, fostered by travel and media, will continue. Small-size packages are important to encourage consumers to try cheese varieties unfamiliar to them. • Snacking, according to the NPD Group, now comprises one of every five eating occasions in the U.S. and is growing — another trend that will produce more small packaging. Cheese snacks are perennial favorite snack foods, and the salty/savory snack segment — very friendly to cheese — continues to grow. • Healthy eating is important to consumers, but several prestigious research firms conclude that the definition of “health” and “wellness” is changing. NPD reports that healthy eating is defined by characteristics such as “fresh,” “natural” and nutritious ingredients, not dominated by calorie count. This change is another positive for cheese, a minimally processed product boasting both calcium and protein, since it can meet all these new criteria. • Convenience still matters — a lot. Ready-to-use shreds remain the most popular cheese form in retail sales, accounting for 31 percent as of March 2012, according to Symphony IRI. Complementing the ease are re- sealable packages, quick to close and store. Newer shred styles include a mix of multiple cheeses or ethnically inspired combinations, such as taco or bistro cheese blends. The priority on convenience, coupled with the decline in restaurant eating in recent years, also has helped stimulate prepared food sections in retail food stores. A recent headline in Supermar- ket News reads, “Need for Convenience Fuels Growth in Prepared Food Pur- chases at Supermarket Grocery Store Delis….” In another recent article, “Prepared Foods Get Fresh Attention,” SN finds that “many grocers are em- For more information please visit www.wmmb.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — June 8, 2012 NEWS/BUSINESS Dairy industry leader launches The McCully Group consulting firm for dairy, food companies By Alyssa Sowerwine linois University and a master’s degree processes, developing risk management operations, research and development, in agricultural economics from the Uni- guidelines tailored to businesses’ risk finance, policy, legal and other areas. CHICAGO — Mike McCully, a dairy versity of Illinois. Before joining Kraft profiles, recommending risk manage- “Basically, I’m positioning myself as industry stakeholder who has served Foods, he managed a grain elevator in ment coverage strategies, and developing a firm that offers strategic consulting on various dairy industry boards and western Illinois and worked in specialty and expanding use of risk management combined with subject matter expertise committees, has launched The McCully grain export. tools. on the dairy industry,” McCully says. Group, a consulting firm with dairy indus- During his time at Kraft Foods, Mc- • Dairy policy, regulatory and dairy McCully also is launching a website, try expertise that provides supply chain Cully was able to work cross-functionally industry issues management — Analyz- www.themccullygroup.com, which will solutions to dairy and food companies. with operations, research and developing impacts of dairy policy changes on offer an overview of the business and The new firm, which is based in ment, finance, marketing and other industry and individual firms, developing services provided, as well as questions Chicago and launched in late April, departments on many projects, he says. long-term dairy policy and milk pricing and answers on dairy commodity pro- provides services such as dairy supply He also represented Kraft Foods on solutions and issues management. curement and other topics relevant to chain strategy, commodity procurement, dairy industry issues by serving on the In addition to himself, McCully says the firm’s services, he says. commodity risk management, and dairy International Dairy Foods Association he would like to develop a network of For more information, contact policy, regulatory and dairy industry is- (IDFA) Milk Industry Foundation board industry experts to bring in expertise McCully at 312-646-0361 or e-mail sues management. of directors, the Dairy Institute of Cali- on various subject matters including [email protected]. CMN “There are a handful of companies fornia board of directors and the Farm doing dairy risk management, but this Bill Steering and Legislative Oversight seemed like the right time to take my committees for IDFA. Leonard says she is excited that the experience and industry relationships McCully also has been a member of FARM BILL farm bill legislation contains a variety Continued from page 1 and launch this company,” says McCully, numerous industry task forces and com- of provisions to help beginning farmers who notes that through his industry mittees with IDFA, the Dairy Institute like her continue to make a living from background, which includes more than of California and the Innovation Center Sen. Debbie Stabenow, D-Mich., family farms. 15 years with Kraft Foods, he gained for U.S. Dairy, in addition to speaking at chair of the Senate Agriculture Com- “I would like to sell milk, not sell our experience in all areas of the dairy sup- meetings and conferences around the mittee, on Wednesday hosted a news land to developers,” she says. ply chain including overall strategy and United States. conference in Washington, D.C., where In a letter to senators sent this week, commodity purchasing. Over his career With this experience, The McCully lawmakers were joined by several young the American Farm Bureau Federation in dairy procurement, McCully was Group’s primary areas of focus will be farmers to discuss the importance of (AFBF) outlined its organization’s responsible for the sourcing of most of mostly U.S.-based dairy companies as the farm bill for the next generation of priorities in the farm bill. the dairy commodities Kraft Foods buys well as large multinational dairy firms, agricultural producers. According to Bob Stallman, president, in North America. McCully says. Sarah Leonard, a producer from AFBF, the bureau places a priority on “I spent my entire career involved The firm will assist companies in Midland, Va., who operates a 325-cow several of the Senate Agriculture Com- with commodity risk management and several areas including: dairy along with her parents, was one mittee’s recommendations, including us- economic analysis/price forecasting,” he • Dairy supply chain — Developing of those who spoke at Wednesday’s ing the $23 billion in savings suggested to says. “I also spent the last decade heavily long-term supply chain strategy, consult- conference. the Joint Committee on Deficit Reduction involved with dairy policy issues such as ing on new product development, plant “On our farm, we don’t focus on the last fall; protecting and strengthening the federal order reform and price discovery, siting and optimized product mix. latest polls or whose campaign is raising federal crop insurance program; develop- among others.” • Procurement of dairy commodi- the most money,” she says. “We focus ing a commodity title that attempts to McCully grew up on a grain and beef ties — Reviewing procurement policies instead on how much rain we received encourage producers to follow market cattle farm in north central Illinois and and procedures, developing purchasing last night, how much milk the cows are signals rather than make planting de- remains active in the beef cattle industry strategies, identifying optimal supply generating today and what the market cisions in anticipation of government through his partnership in a purebred base and best practices. price of corn and soybeans are. That’s payments; and refraining from basing Angus operation. He has a bachelor’s • Commodity risk management — our daily reality. But part of that reality any program on cost of production. degree in agriculture from Western Il- Reviewing commodity hedging policy and is, we need a new farm bill.” Meanwhile, following the news that the Senate was taking up the farm bill, Jerry Slominski, senior vice president for legislative and economic affairs at the International Dairy Foods Associa- tion (IDFA), issued a statement noting IDFA’s opposition to the dairy title included in the currently-proposed farm bill. The dairy title includes a supply management program. “Instead of imposing even more regulations on dairy manufacturers, we urge the Senate to support a compro- mise plan that provides a safety net for dairy farmers without also having our government intervene in dairy markets by limiting milk supplies,” he says. IDFA also notes that earlier this week Grover Norquist’s Americans for Tax Reform, Citizens Against Govern- ment Waste and the National Taxpayers Union sent a joint letter to members of the U.S. House asking them to “oppose any form of supply management in the 2012 Farm Bill.” The groups are aligned with the position of IDFA, which opposes production limits of any kind. “For the sake of taxpayers and consumers, American farm policy must be put on a path paved by free- For more information please e-mail [email protected] market principles,” the letter says. CMN

definitely continues to help profitability Cabot this year also expanded its Cheddar,” Levine says. “We wanted to KEY PLAYERS on the Agri-Mark side.” New York Extra Sharp Cheddar line to try to call out on the packaging explicitly Continued from page 1 Cabot also saw a lot of activity in its include shred, slice and deli bar options, that it is safe to eat for a segment of the cheese lines this past year. The com- all made in its New York facility using population that in many cases has left pany recently added Aged Reserve to milk from New York farmers. the dairy case.” its dairy case selection, which is aged New packaging has been introduced Agri-Mark’s Cabot and McCadam longer than typical cheeses seen in the on many of Cabot’s other cheeses. At the cheeses and other dairy products re- Agri-Mark Inc. dairy case. Cabot’s Super Sharp Ched- end of 2011, the brand did a package ceived several awards in competitions Methuen, Mass. dar previously was the highest-aged change for its deli specialty cheeses, this past year. At the American Cheese cheese the company offered in the making the design more clean, crisp Society contest last summer, McCadam Key executives: Richard Stammer, dairy case, and it has been a nationwide and bright as well as adding more Muenster received a first-place award, CEO; Ed Townley, exec. VP & CFO; best seller. specific age declarations. In the dairy Cabot Tuscan Cheddar and Cabot 50 Richard Johnson, sr. VP, sales; Roberta “Typically the more aged cheese is case, Cabot modified the labels on its Percent Reduced Fat Cheddar received MacDonald, sr. VP, marketing; James sold in the deli case,” Levine says. “We Mild Cheddar to highlight that it is second-place awards and Cabot Vintage Pratt, sr. VP, manufacturing; Robert thought to allow consumers in the dairy lactose-free. Choice Cheddar, Cabot Crème Fraiche Wellington, sr. VP, economics, commu- aisle the opportunity to experience a “While all our Cheddar is lactose- and Cabot Unsalted Butter received nications & legislative affairs; Raymond more highly-aged product, so we created free, we found consumers are not always third-place awards. Dyke, VP, technology; Robert Stoddart, Aged Reserve.” aware that they can continue to eat Turn to KEY PLAYERS, page 12 VP, membership services; Peter Gutier- rez, international sales dir. Cheese plants: Chateaugay, N.Y. (Cheddar, Muenster); Cabot, Vt. (Cheddar, flavored Cheddars, cultured products, cut & wrap); Middlebury, Vt. (Cheddar, whey protein); West Spring- field, Mass. (butter, powder, condensed blends) Estimated annual cheese produced: 55 million lbs. Estimated annual cheese marketed: 55 million lbs. Estimated 2011 sales: $900 million Projected 2012 sales: $900 million Website: www.agrimark.net, www. cabotcheese.com, www.mccadam.com A look inside: Agri-Mark’s trademark Cabot brand, well-known for its Cheddar varieties, has made it a top priority this past year to expand its Greek yogurt line. Adding to its existing 2-pound size, Cabot introduced new 1-pound and 24-ounce Greek yogurt sizes this past winter. It also expanded flavor varieties to include black cherry, blueberry, peach and honey in addition to its original strawberry, vanilla and full- and reduced-fat plain varieties. Early on, Cabot decided to focus on larger sizes for its Greek yogurts over the highly-competitive 6-ounce cup size. “We have seen consumers respond positively to the larger container for cooking, recipes and doling it out into self-serve containers as a way to save money and packaging,” says Amy Levine, director of marketing, Cabot and Mc- Cadam brands. “For some of the new flavors that are maybe less for recipes and more for snacking, we felt smaller sizes like the 1-pound container would be more advantageous. We have been very pleased with growth of Greek yogurt from Cabot.” Greek yogurt for the Cabot line as well as the Fage USA Dairy Industry Inc. yogurt plant Agri-Mark supplies has helped boost profitability for the cooperative and its farmers, particularly since about twice as much milk goes into Greek yogurt as into the same amount of regular yogurt. “Greek yogurt sales have gone through the roof,” says Doug DiMento, spokesperson for Agri-Mark. “Our No. 1 thing is still Cabot cheese, far and above any other product, but Greek yogurt For more information please visit www.mifroma.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Awards held in Birmingham, England. as a good growth opportunity to expand Beauceville, Quebec; Granby, Quebec; KEY PLAYERS Financially, Agri-Mark had its our products,” DiMento says. Notre-Dame-du-Bon-Conseil, Quebec; Continued from page 11 second-best year ever in 2011, with $15.0 He adds that for a small farmer co- Plessisville, Quebec; Woodstock, On- million in profits. It paid $19.2 million in op in the Northeast, expanding direct tario (Bright Cheese House); Hull, Iowa At the World Dairy Expo Champion- premiums to its farmers this past year sales to other parts of the country is (Green Meadows Foods); Lethbridge, ship Dairy Product Contest, Cabot No for milk quality as well as more than $5 very exciting. Alberta (Sunnyrose Cheese); La Crosse, Fat Cottage Cheese, Cabot Vanilla Bean million in hauling subsidies. “We always were a strong regional Wis. (Main Street Ingredients); Little Greek Style Yogurt and Agri-Mark WPC- “It was a really good year, our fifth brand,” DiMento says. “Now we’re a Chute, Wis. (Trega Foods); Luxemburg, 80 percent placed second and Agri-Mark year in a row of really strong profits. This national brand. The exciting part is Wis. (Trega Foods); Weyauwega, Wis. Whey Permeate placed third in their year’s payout to our farmers is actually watching the sales go up and more of (Trega Foods); Fine Cheese Division (Al- categories. our highest ever,” DiMento says. the milk go into products. What this legro lowfat cheeses, Agropur Signature In their respective classes at the Agri-Mark has expanded its capac- ultimately results in is more money for OKA, creme, Brie, Camembert, goat’s National Milk Producers Federation ity at its Chateaugay, N.Y., plant and our farmers.” milk and other cheeses): Oka, Quebec; (NMPF) Championship Cheese Contest adapted some of its Cheddar equipment Saint-Hyacinthe, Quebec last November, Cabot Mild Vermont to make Muenster as well. Most of the Joint ventures: Ultima Foods Cheddar, Cabot Vermont Medium Ched- equipment already is in place, and more (Yoplait Canadian franchise, Olympic dar, Cabot Sharp Vermont Cheddar and will be added this year to help fine-tune organic yogurt, cream cheese, sour Cabot Tuscan Cheddar placed first; the cheesemaking process. cream, milk, Soyogurt): Delta, British Cabot Monterey Jack placed second; Last year, longtime Agri-Mark CEO Columbia, Granby, Quebec; La Lacteo and Cabot Horseradish Cheddar placed Paul P. Johnston retired after 47 years (milk, yogurt, cheese, other products): third. with the cooperative, the last 35 years Córdoba, Argentina At this spring’s World Championship as CEO. In November, Richard Stammer, 2011 sales (fiscal year ended Oct. Cheese Contest, Cabot’s Vermont Aged who previously served as COO of Agri- 29, 2011): C$3.65 billion Cheddar received best of class and was Mark and president of the Cabot and Agropur Website: www.agropur.com one of the top 16 finalists in the cham- McCadam branded business, became Longueuil, Quebec A look inside: This year Agropur pionship round. Another one of Cabot’s the new CEO. Stammer has worked for welcomed a new CEO, Robert Coallier. Vermont Aged Cheddars placed third in the cooperative since 1982. Key executives: Serge Riendeau, Coallier has close to 30 years of manage- the “Cheddar, Aged 2 Years or Longer” For 2012, the company is working chairman; Robert Coallier, CEO; Benoit ment experience in a variety of sectors category, while Cabot’s 50-percent Re- on expanding its direct sales across Gagnon, exec. VP, global development; including consumer products and retail duced Fat Cheddar and Vermont Style the country, placing sales staff in the Lorraine Bédard, corporate secretary & trade, and he has been a member of Cottage Cheese placed third in their Midwest and on the West Coast. VP, member relations; Jocelyn Lauzière, Agropur’s board of directors for the respective categories. “Some of our sales are through na- CFO; Serge Paquette, pres., Division past two years. Cabot Clothbound Cheddar, aged at tional club stores and super centers. Natrel; Louis Lefebvre, pres., Cheese “I am very enthusiastic about joining the Cellars at Jasper Hill, also took home Now that we’re in these markets, people & Ingredients Division; Robert Gour, the Agropur cooperative team,” Coal- a bronze medal at the 2011 World Cheese want more of these products. We see it pres., Fine Cheese Division; Scott Mc- lier says. “I am convinced that we will Donald, corporate VP, human resources; achieve great things together, which will Jean Brodeaur, VP, communications, allow this beacon of the dairy industry to public relations; Michel St-Louis, VP, continue in its success and its tradition legal affairs of excellence.” Cheese plants: Agropur Cheese and Coallier succeeds Pierre Claprood, Ingredients (Cheddar, Mozzarella, Feta, who retired March 1 after a 30-year Provolone, Parmesan, Romano, Havarti, career with Agropur, including eight Gouda, Monterey Jack, Swiss, Edam, years as CEO. Colby, Brick, butter, milk powder, but- Agropur has continued to focus on termilk powder, whey powder, lactose- growth, posting its best performance enriched whey powder, whey protein in its history with sales of more than concentrate, permeate whey powder): Turn to KEY PLAYERS, page 13

For more information please visit www.dcicheeseco.com For more information please visit www.wowlogistics.com

Agropur Chairman Serge Riendeau thur Schuman Midwest, Elgin, Ill. KEY PLAYERS notes that 2012 is the “International (cut & wrap, shredded & grated bags, Continued from page 12 Year of Cooperatives” as declared by the party trays, slices); Lake Country Dairy, C$3.6 billion for its 2011 fiscal year United Nations. To mark the occasion, Turtle Lake, Wis. (Parmesan, Romano, ended Oct. 29, 2011. Total sales in its Agropur has developed a communica- Asiago, Mascarpone); Imperia Foods, cheese divisions grew by 17 percent in tion plan to help enhance Agropur’s Green Bay, Wis. (Bleu, Gorgonzola); 2011, with 36.3 percent of sales coming visibility, and it also plans to partici- Imperia Foods, Montfort, Wis. (Bleu, from the United States. Contributing to pate in and be a sponsor for the 2012 Gorgonzola) this increase were contributions from International Summit of Cooperatives. Arthur Schuman Inc. Estimated annual cheese produced: Main Street Ingredients, which Agropur “Agropur is proud of its roots and Fairfield, N.J. 30 million lbs. acquired in December 2010, and its Hull, its cooperative model, which favors Estimated annual cheese marketed: Iowa, plant, as well as dairy product price well-anchored principles and values Key executive: Neal Schuman, pres. 150 million lbs. increases in 2011. along with a vision for long-term de- & CEO Estimated 2011 sales: $500 million In November, Agropur opened a new velopment,” Riendeau says. “This year Cheese plants: Arthur Schuman Projected 2012 sales: $525 million distribution center in Delta, British will be very special for cooperatives Inc., Fairfield, N.J. (cut & wrap, shred- Percentage of sales from cheese: 100% Columbia. The new 26,000-square-foot around the world, and we are pleased ded & grated bags, cups, PET jars, Market segments for cheese: 25% distribution center will serve the co- to be taking part in the International cheese boards); Arthur Schuman West, retail; 35% foodservice; 40% ingredients operative’s Natrel Division and Island Summit of Cooperatives in October 2012 Vernon, Calif. (Ricotta, dehydrated Website: www.arthurschuman.com Farm brand. as a major sponsor.” cheese, shredded & grated bags); Ar- Turn to KEY PLAYERS, page 14 Agropur introduced new cheeses to the Agropur Signature Line in 2011, including the washed-rind Rondoux, Rivière Rogue and Seigneurie du Lac des Deux-Montagnes cheeses. The Agropur Signature brand is available in Canada. This past year Agropur also launched the Vaudreuil Double Cream and Gourmet Double Cream Bries and the Champfleury, OKA and Brie L’Extra spreadable fine cheese creams. Additionally, Agropur introduced new fixed-weight formats and packaging for its Havarti, OKA L’Artisan, OKA with Mushrooms and St-Paulin cheeses. Olympic Dairy, a subsidiary of Agro- pur’s joint venture Ultima Foods, recently launched its Krema Greek-style Balkan yogurt Canada-wide. The company’s Division Natrel introduced new Natrel Lactose Free cream and dark and milk chocolate milks into the Quebec and Ontario markets. Last winter a major rebranding was undertaken for the Natrel brand. Previously available only in Canada, the Natrel brand now has started to appear on American milk and dairy products. The Agropur logo also will soon begin to appear on product packaging in the United States, the company says. Agropur’s cheeses won several awards at contests this past year. At last summer’s American Cheese Society (ACS) contest in Montreal, the company took home first- place awards for Agropur Grand Cheddar aged for 3 years, Agropur Grand Cheddar aged for 5 years, Rondoux Double Crème and Rondoux Triple Crème. Agropur’s Chevalier Fines Herbs, OKA L’Artisan and Champfleury won second-place awards and its Chevalier Triple Crème and Ha- varti Jalapeno won third-place awards in their categories at the ACS contest. At this spring’s World Championship Cheese Contest in Madison, Wis., Agro- pur for Kraft Foods placed in the top 16 overall cheeses and won best of class for its sharp Cheddar. In individual classes, Agropur’s mild Cheddar, part-skim Moz- zarella, Rondoux Double Crème, Provi- dence, and reduced-sodium Provolone placed second, and its low-moisture whole-milk Mozzarella, Feta with Basil & Tomato, Brie Chevalier Triple Crème, reduced-sodium Provolone and Rondoux Goat placed third. For more information please visit www.arthurschuman.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

cheese each month with suggested “Our customers are always looking risen 22 percent over the last five years, KEY PLAYERS pairings,” Testa says. for something new, and innovation is and sales of cheese produced at its plant Continued from page 13 Shore adds that the company hopes really important to us,” she adds. in Portage, Wis., have increased by 43 the website and Facebook page will lead Arthur Schuman’s products contin- percent during that period. A look inside: Arthur Schuman Inc. to more consumer engagement with the ued to gain industry recognition in the “The market hasn’t grown that much within the last year launched its Cello brand, and consumers will be encour- past year. in the last five years, but we have,” Welch Riserva line of Italian and Italian-style aged to contribute their own recipes. Most recently, the company’s Cello says. “I’m pretty proud of that.” cheese offered in exact and random “It will help us to really understand Riserva line’s Copper Kettle Parmesan Continued growth in the coopera- weight wedges, and exact and random how consumers are using the products,” placed third in the Parmesan class at tive’s butter and cheese sales helped weight bags, cups and wheels with she says. the 2012 World Championship Cheese AMPI record $2 billion in sales in 2011. repacks for cut and wrap programs. Shore notes Arthur Schuman wants Contest, sponsored by the Wisconsin “Our cheese-packaging plant in “This new line has been an excit- the site to be very educational. Cheese Makers Association. Portage, Wis., and the New Ulm, Minn., ing new launch for us,” says Melissa “We don’t want the fact that these At the 2011 World Cheese Awards butter plant contributed stellar returns Shore, director of marketing, Arthur are premium products to intimidate the last fall, Arthur Schuman’s Cello Tra- to the bottom line,” says Welch. Schuman Inc. “It offers customers a consumer,” she says. ditional Italian Style Mascarpone won To meet increased sales demands, comprehensive portfolio of Italian and The company also will be updating a gold medal, its Cello Thick & Smooth AMPI has undertaken a series of capital Italian-style cheeses.” some of its packaging to showcase the Mascarpone won a silver medal and its improvement projects to help increase The Cello Riserva line offers Artisan new line, which will include adding new Cello Riserva Copper Kettle Parmesan, production. A processed cheese line Parmesan, Copper Kettle Parmesan, QR codes for consumers to link to the Cello Riserva Traditional Romano and added to its plant in Portage in 2011 Hand Crafted Asiago, Traditional Ro- company’s website and Facebook page. Montforte Gorgonzola Cheese won increased production capacity there by mano, Parmigiano Reggiano, Grana Noting that she is the “culinary voice bronze medals. about 20 percent, Welch says. Padano and Pecorino Romano in grates, for Arthur Schuman,” Testa says she At the 2011 World Dairy Expo Cham- AMPI also installed 18 new cheese shreds, shaves and wedges. also will continue to do menu concept pionship Dairy Product Contest, spon- vats at its largest cheese plants, located To coincide with the launch of the work for the company’s foodservice sored by the Wisconsin Dairy Products in Blair and Jim Falls, Wis. The $7.5 mil- new line, the company also is launch- customers. Association, the company’s Montforte lion investment is projected to increase ing a website, cellocheese.com, as “I work a lot with customers who Gorgonzola Cheese Wheel placed first cheese production at both plants by 3.6 well as a Facebook page to showcase are doing savory baked items, and I’m in the Blue Veined Cheese class, and at million pounds per year. the products and facilitate consumer talking with them about how they are the 2011 American Cheese Society com- “The noticeable boost in cheese yield dialog, says Susan Testa, vice president working these cheeses into their recipes petition, the company’s Cello Riserva and quality make this a smart invest- of innovation and product development, and how they will affect flavor profiles,” Copper Kettle Parmesan placed third in ment for the cooperative,” Welch says. Arthur Schuman Inc. she says. “A lot of times we will work with the Grating Types — Reggianito, Sardo, “Growing demand from our customers “We’ll be offering a special recipe them to do custom formulation, which Domestic Parmesan — All Milks class. reaffirms AMPI’s commitment to be a each month and featuring a different is a different level of customer service. premier cheese producer. These vats will enable us to produce more cheese from our members’ milk, increasing their returns.” According to AMPI, the dairy co-op is the first manufacturer in the United States to install the innovative vats, which feature advances in automation Associated Milk technology to produce cheese more effi- Producers Inc. ciently, with improved texture and taste. New Ulm, Minn. In March, AMPI sold its Cass-Clay Creamery brand and plant near Fargo, Key executives: Ed Welch, pres. & N.D., to Kemps LLC. Terms of the sale CEO; Jim Walsh, VP, marketing; Neil call for Kemps to acquire rights to the Gulden, VP, fluid marketing Cass-Clay brand. AMPI will continue Cheese plants: Sanborn, Iowa (Ched- to serve as the brand’s exclusive milk dar, condensed whey); Dawson, Minn. supplier. AMPI and Kemps representa- (Cheddar, whey, aseptically packaged tives say the sale is a “win-win” for both cheese sauce, aseptically packaged consumers and local dairy farmers who pudding); Paynesville, Minn. (Cheddar supply the milk. barrels, WPC); Rochester, Minn. (Ched- “This sale allows each company to dar, Colby, Colby Jack, Monterey Jack, do what it does best,” Welch says. “It ice cream mix, WPC, lactose, condensed allows the dairy farmer-owners of AMPI whey); Hoven, S.D. (Parmesan, Romano, to focus on maintaining a steady flow of Asiago); Blair, Wis. (Cheddar, whey); the quality, wholesome milk that is the Jim Falls, Wis. (Cheddar, Colby, Colby essential ingredient in making the Cass- Jack, Monterey Jack, Pepper Jack, Clay dairy products consumers crave.” whey); Portage, Wis. (cheese packaging AMPI’s goals for the coming year and processing) focus on food safety and quality assur- Estimated annual cheese produced: ance. Welch says the cooperative would 430 million lbs. like to have all 12 of its plants achieve Estimated annual cheese marketed: Safe Quality Foods (SQF) Level 2 cer- 600 million lbs. tification. The year began with three Estimated 2011 sales: $2 billion of AMPI’s plants already SQF certified. Percentage of sales from cheese: 80% Welch also notes a cooperative- Market segments for cheese: 25% wide initiative is underway to have its retail; 30% foodservice; 45% ingredients approximately 3,000 member farms Website: www.ampi.com complete on-farm assessments through A look inside: Associated Milk the National Dairy Farmers Assuring Producers Inc. (AMPI) continued to Responsible Management (FARM) see increased butter and cheese sales program. in 2011. “We’re well on the way to having all Ed Welch, president and CEO, AMPI, our dairy farmers certified,” he says. says the company’s butter sales have For more information please e-mail [email protected] Turn to KEY PLAYERS, page 15 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 15 KEY PLAYERS 2012

In late January 2012, the company troduced new varieties of Mini Babybel, included a new television advertising KEY PLAYERS announced plans to invest $100 mil- including White Cheddar and Sharp campaign. Continued from page 14 lion to build a new 170,000-square-foot Original; four new flavors for The Laugh- “In the past few years, as we intro- AMPI claimed a number of awards manufacturing facility in Brookings, ing Cow, including Light Queso Fresco duce new items, we want to ensure we on the contest circuit over the last S.D., to produce its Mini Babybel cheese. & Chipotle, Light Mozzarella, Sundried have adequate marketing support to year. It tallied three wins in the 2011 “This new plant is essential to ex- Tomato & Basil and Light Blue Cheese; feed the launch,” she adds. “We have World Dairy Expo Championship Dairy panding our production capacity to meet the new Boursin Gourmet Spreadable combined media advertising with na- Product Contest. The company’s Ched- the growing demand for our Mini Baby- Cheeses in Vermont White Cheddar tional digital and consumer promotions, dar, Colby Jack and American cheese bel cheeses,” says Lance Chambers, & Sage, Sundried Tomato & Basil and and other synergistic tactics. We’re entries all took top honors. The winning president and CEO, Bel Brands USA. Spinach & Artichoke; and The Laughing putting significant dollars behind our Cheddar was produced at AMPI’s facil- He adds that Bel Brands USA has Cow Smooth Sensations Cream Cheese new products.” ity in Blair using the new cheese vats. more than doubled in size over the past spread. Legan adds that Bel Brands USA “That reinforces our decision to four years. “The Laughing Cow Smooth Sen- has a dedicated innovation team in the purchase those cheese vats,” Welch says. The company’s Mini Babybel, The sations Cream Cheese was recently United States that works closely with In the National Milk Producers Fed- Laughing Cow and Boursin brands have featured on the ‘Today Show’ during Joy Bel Group’s global development and eration Championship Cheese Contest, fueled much of that growth, Chambers Bauer’s new ‘Too Good to be Healthy’ research center in France. AMPI claimed first place for its Natural says. segment,” Legan says. In addition to growing popular- Colby Jack and second place for its Milk Mini Babybel, which represents “As with our other new product ity with consumers for its brands, Bel Cheddar, Medium Cheddar and sliced close to one-third of Bel Brands’ U.S. launches, we are taking an integrated Brands USA has garnered a reputation American cheeses. sales, has almost tripled in size with marketing approach for the launch of as an attractive place to work. In the Wisconsin State Fair Cheese consistent 25 percent-plus growth, he The Laughing Cow Smooth Sensations Legan notes that for three years and Butter Contest, AMPI took first adds. To date, sales of Mini Babybel Cream Cheese,” she says. “It’s a proven running (2009, 2010 and 2011), the place for its Pasteurized Process Swiss in the United States total 17 million recipe for success. company has been named one of the American and second place for its pounds annually. In addition, the company has intro- “101 Best and Brightest Companies to Pasteurized Process White American. To meet the current demand, the duced new larger-count packages for Work for in Chicago” by the National company now imports more than 50 Mini Babybel and The Laughing Cow Association of Business Resources. percent of its Mini Babybel business, wedges, she adds. Bel Brands USA received industry Chambers says. Legan notes that with the launch recognition this year as well when its “Our goal is to attain a sales volume of Bel Brands USA’s new Boursin Merkts Sharp Cheddar Cheese Spread of 22 million pounds by next year,” he Gourmet Spreadable cheese last year, and Swiss Almond Cheese Spread says. “We look to triple our current the company expanded from regional took second and third, respectively, in capacity for Mini Babybel in the United to national marketing support that Turn to KEY PLAYERS, page 16 States once this new production facility comes on line.” Chambers adds that Bel Brands USA expects the first phase of the Brookings Bel Brands USA plant to be fully operational by 2014. Chicago Bel Brands USA last year also moved its corporate headquarters to Parent company: Fromageries Bel, 30 South Wacker in Chicago from its Paris former location in Elk Grove Village. Key executives: Lance Chambers, More than 80 employees report to the pres. & CEO; Didier Aziza, CFO; Greg company’s headquarters in Chicago, Hughes, sr. VP; Mark Bellish; VP, sales; Chambers notes. Ann Legan, VP, marketing; Vladimir The move to its new 27,000-square- Homola, dir. of operations, Leitchfield; foot West Loop headquarters was com- Ed Blascak, dir. of operations, Little pleted last spring. Chute; Francine Moudry, project dir., “Due to our phenomenal growth, Brookings we had outgrown our current space,” Cheese plants: Leitchfield, Ky. (Mini Chambers says. “We felt a move to the Babybel, The Laughing Cow wedges); West Loop area of Chicago was the Little Chute, Wis. (Merkts cold pack best option to maintain our current cheese, Kaukauna cheese balls & logs, employees and to help us attract the Boursin spreadable cheese, Price*s best possible talent to fuel our future cheese spread, WisPride cheese spread) growth.” Estimated annual cheese produced: Bel Brands USA in 2011 also con- 80 million lbs. tinued to invest several million dollars Estimated annual cheese marketed: in its Leitchfield, Ky., plant to expand 85 million lbs. production capacity of The Laughing Estimated 2011 sales: More than Cow and Mini Babybel, Chambers $300 million notes. Projected 2012 sales: Expected “Our core brands — The Laughing growth of 5-10% in volume, 15-20% in Cow, Mini Babybel and Boursin — sales started as small niche brands here Percentage of sales from cheese: 100% in the United States and now are Market segments for cheese: 90% emerging as very popular brands fit retail; 10% foodservice for people’s daily lifestyles,” he says. Websites: www.bel-group.com, www. “The Laughing Cow master brand is thelaughingcow.com, www.boursin. now America’s No. 1 branded snack- com, www.merkts.com, www.kaukauna. ing cheese.” com, www.pricescheese.com, www. Ann Legan, vice president of market- wispride.com ing, Bel Brands USA, notes that success- A look inside: Bel Brands USA over ful product innovation continues to be the past year has announced plans a driving force for the company. for growth and launched several new She notes that over the past 18 products. months or so, Bel Brands USA has in- For more information please visit www.mctdairies.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Pepato, Peperoncino, Vegetarian Par- facility by 50 percent. At the American Cheese Society KEY PLAYERS mesan); Sherwood, Wis. (veal feed); Later this year, BelGioioso also 2011 contest, the company’s Burrata Continued from page 15 Freedom, Wis. (Burrata, Fresh Mozza- is planning to begin construction in and Fresh Mozzarella Thermoform won rella, Fresh Mozzarella curd, Fontina); Chase, Wis., to expand its table cheese first-place awards, its Fresh Mozzarella the Cold Pack Cheese Spread Class at F. Cappiello, Schenectady, N.Y. (Fresh production. Water received a second-place award the 2012 World Championship Cheese Mozzarella, hand-braided Fresh Moz- In addition to expanding its cheese and its Sharp Provolone Mandarino won Contest, sponsored by the Wisconsin zarella, Ricotta, Scamorza) manufacturing capacity, BelGioioso is a third-place award. Cheese Makers Association. Percentage of sales from cheese: 90% looking to expand its whey process- At the World Cheese Awards last Market segments for cheese: 50% ing capabilities. Earlier this year the year, BelGioioso won silver medals for its retail; 50% foodservice company started on a renovation of its Burrata, CreamyGorg and Crumbly Gor- Website: www.belgioioso.com Sherwood, Wis., whey plant, which cur- gonzola with sheep’s milk, and bronze A look inside: BelGioioso Cheese rently produces animal-grade whey for medals for its Mascarpone, Ricotta con Inc. last year acquired F. Cappiello veal feed. The improvements will allow Latte and Crumbly Gorgonzola. Dairy Products Inc., a family owned BelGioioso to make human-grade whey At the 2011 Wisconsin State Fair and operated Italian cheese company products. Cheese & Butter Contest, BelGioioso’s based in New York. BelGioioso Cheese Inc. “Whey has been very good the last CreamyGorg placed first and its Crumbly “Their main product is Fresh Moz- few years,” Auricchio says. “Eventually Gorgonzola placed third in the Blue Green Bay, Wis. zarella, and they specialize in making every whey product we produce will be Veined Cheese category, and its Parme- handmade braids,” BelGioioso Presi- human-grade.” san placed first and its Asiago placed Key executives: Errico Auricchio, dent Errico Auricchio says of Cappiello, BelGioioso has added several new third in Open Class — Hard Cheese. pres.; Mark Schleitwiler, VP; Gaetano adding that the company also was one of products to its cheese lines this past “We have had a good year, and we Auricchio, VP, sales the first in the country to make Ricotta. year. Marinated Fresh Mozzarella is one hope next year improves,” Auricchio Cheese plants: Ledgeview, Wis. (con- “We plan to keep the Cappiello brand of the newest offerings, which consists says. verting, packaging, shipping, corporate and work together with them. The of an 8-ounce package of Ciliegine balls office); Glenmore, Wis. (Provolone, Cappiello name is very well-known on marinated in extra virgin olive oil and Mascarpone, Fresh Mozzarella, Bur- the East Coast. They have been around fresh basil leaves. rata, Ricotta con Latte, Ricotta Salata); since 1929.” BelGioioso also recently introduced Langes, Wis. (CreamyGorg, Crumbly Auricchio says BelGioioso already its Mascarpone in a package of three Gorgonzola, Italico, Crescenza-Strac- has made some investments in the chino); Pulaski, Wis. (American Grana); 8-ounce cups for club stores, which Cappiello plant and plans eventually Chase, Wis. (Parmesan, Romano, provides the convenience of the small to increase production at the New York Asiago, Auribella, Kasseri, Toscanello, size with the value of buying in bulk. BelGioioso also brings convenience to the customer with its new 5-ounce Burnett Dairy Cooperative shredded Sharp Provolone cups, which Grantsburg, Wis. joins its line of shredded cheese cup varieties including American Grana, Key executives: Dan Dowling, CEO; Asiago, Parmesan, Romano and others. Earl Wilson, cheese division plant mgr.; For convenience in entertaining, John Dodds, pres. of board snacking or other applications, Bel- Cheese plants: Grantsburg, Wis., Gioioso has introduced its new Italian (Mozzarella String, flavored Mozza- Cheese Plate, a 1.75-pound variety rella String [hot pepper, smoked, onion, package of bite-sized slices of Sharp salsa], Alpha’s Morning Sun, Alpha’s Provolone, Mild Provolone, Asiago and Old World Yogurt Cheddar, Northwoods Fontina. Cheddar, aged white Cheddar, Edam, Additionally, BelGioioso has intro- reduced-fat yogurt Cheddar, Cheddar duced a new Spicy Blend of Peper- [mild, medium, aged and extra sharp], oncino, Mild Provolone and Fontina in flavored Cheddars [chives, horserad- 5-ounce cups and 5-pound bags. ish], Fancy Jac [Colby & Monterey “2012 will be a very competitive year Jack mix], Provolone, aged Provolone, and there are many players with large aged Parmesan, Mozzarella blocks, budgets,” Auricchio says. “But we are Monterey Jack, Colby, Muenster, Gouda, small enough to give attention to the pasta filata) quality of our cheeses. We make good Estimated annual cheese produced: cheeses.” 36 million lbs. Several of BelGioioso’s cheeses Estimated annual cheese marketed: have won awards again this past year 36 million lbs. at regional and national competitions. Estimated 2011 sales: $120 million BelGioioso cheesemakers took home Percentage of sales from cheese: 100% six medals at this year’s World Cham- Market segments for cheese: 5% pionship Cheese Contest, including retail; 95% foodservice Johnny Stender, who won best in class Website: www.burnettdairy.com for his Parmesan. A look inside: Burnett Dairy Co- “What an amazing feeling to know operative currently is completing the that the hard work and dedication I second part of a five-stage expansion have for my craft turned into a World project that it broke ground on last Championship win,” Stender says of fall. The full project will increase the the honor. Grantsburg, Wis., plant’s cheesemak- In addition to the Parmesan, Bel- ing capacity as well as add coolers Gioioso won best in class for its Fresh and storage for aging, and expand the Mozzarella with Prosciutto and Basil retail store. Roll. The company also received second The company is configuring new place awards for its Sharp Provolone, production machinery that recently Mild Provolone and CreamyGorg, and arrived, and its expanded retail space third place for Crumbly Gorgonzola is three times the size of the previous at the World Championship Cheese space. For more information please visit www.burnettdairy.com Contest. Turn to KEY PLAYERS, page 17

the help of its two Wisconsin Master David Seal, business development growth: expand knowledge of traditional KEY PLAYERS Cheesemakers, Steve Tollers and Bruce mgr., Walmart Hispanic cheese among the non-Hispan- Continued from page 16 Willis. Cheese plant: City of Industry, ic consumer population while at the Several cheeses from Burnett Dairy Calif. (Asadero, Cotija, Enchilado, same time generating more excitement “The store is going to be far more received awards at contests this past Manchego, Monterey Jack, Mozzarella, to its broadest base of consumers — of a destination,” says Tasha Burilini- year. At the 2011 American Cheese So- Oaxaca, Panela, Queso Blanco Fresco, first-and second-generation Hispanic Olson, market and retail manager, ciety contest, Burnett Dairy received a Queso Fresco, Queso Poblano, Queso consumers in the United States. Burnett Dairy Cooperative. “The retail first-place award for its Monterey Jack Quesadilla, Queso Quesadilla Jala- Gil de Cardenas, vice president aspect is huge. It will be the same and third-place awards for its Cheddar peño, Queso Seco para Freir) and chief operating officer, Cacique, store and products, but so dramati- with Spice Blend and its Smoked String Website: www.caciqueusa.com says the company strives each day cally changed by how valuable the Cheese. At the 2011 World Dairy Expo, A look inside: In 2012-2013, Cacique to make the highest quality cheese, retail space is, where people can stop Burnett Dairy received both a second USA will continue to introduce items cream, chorizo and yogurt products and sit down. We will have a custom and third place for its String Cheese that are in high demand by various in the marketplace. grilled cheese shop with only Wiscon- entries as well as a second and third segments of Hispanic consumers and “We are proud of the fact that we sin cheeses where you can build your place for Provolone entries. segments interested in authentic now have several generations of col- own. The greatest parts won’t change This coming year, Burnett Dairy is Hispanic meal solutions, says Tirso leagues working at the company, and — that’s our cheese and ice cream.” excited to launch some new products Iglesias, director of sales and market- many of our best customers have been With its new “user-friendly” retail that it has not offered at retail in the ing, Cacique USA. with us since the early days,” he says. space, Burnett Dairy aims to give a taste past, including a new line of shredded Cacique continues to build on its 2012 marks the third year of the of what makes the Wisconsin agricul- cheeses that will be available in reseal- market position with several initia- “Go Auténtico” foodie-focused cam- ture community tick. It will include able bags in the dairy case. tives aimed at growing its categories’ paign featuring Food Network Celeb- historical information and feature Also this year, Burnett Dairy plans to consumer base and introducing inno- rity Chef Aarón Sánchez as its main farms around northwest Wisconsin to focus on its new nonprofit, BDC Cares, vation into the marketplace, company spokesperson. give visitors a better idea of what life which was launched at the end of 2011 officials say. According to Iglesias, the “Go in this region is like. to help provide fundraising and support Iglesias notes that the company’s Auténtico” campaign continues to In addition to the expanded retail to area communities. BDC Cares has four pillars — authenticity, family, qual- focus on educating consumers on the space, the company plans to have its developed a program called “Fueling ity and integrity — anchor this effort authentic Mexican meal solutions that new offices and training rooms com- for Hunger.” Every time one of its pro- by communicating to the marketplace Cacique provides via the wide array plete by the end of the year. Burilini- pane or fuel tanks makes a delivery, the commitment of excellence that goes of products featuring Queso Fresco, Olson says the training rooms will be BDC Cares will donate a percentage into every unit of product and messaging Crema Mexicana and Chorizos. used by its sales teams to educate to local food shelves. in Cacique’s campaigns. Iglesias says that to better reach its Burnett Dairy’s end users as well as “Our first initiative is gathering He adds that the company contin- customers, Cacique has redesigned its provide a space to educate the public. funds for food shelves in our area,” ues to take a two-pronged approach to Turn to KEY PLAYERS, page 18 “We do not have a current space Burilini-Olson says. “This area tends to we can use for that,” she says. “I be one of the poorer areas in Wisconsin, sometimes would go to schools, and we with a high hunger rate.” gave limited tours to customers. With BDC Cares has launched a website, the new space, we’re really hoping to www.bdccares.org, which offers up- ramp that up.” dates on its programs as well as an op- By the end of the expansion, portunity for anyone who is interested Burilini-Olson says the biggest in- to donate to its causes. Burilini-Olson crease probably will be in Burnett says BDC Cares will continue to look Dairy’s packaging capabilities as well for other initiatives to support in the as providing more space to age its future as well with the resources it has. Cheddars and other custom cheeses. “Burnett Dairy Cooperative has These improvements, she says, will always done what we could to sup- allow overall increased production. port the needs of the communities we Burnett Dairy this past year has serve,” she says. “We have a talented introduced new packaging for some of staff and an infrastructure that we can its products that it currently is testing creatively use to support the needs of in different markets. With help from our communities.” the Wisconsin Milk Marketing Board, it also has branched out this past year in the number of national trade shows it has attended. “It’s been very successful,” Burilini- Olson says of the increased exposure Cacique USA GRATING U SHREDDING U DICING U DRYING from trade shows. “Seeing customers City of Industry, Calif. from across the country really has With over 150 years of combined experience in the helped to stabilize and increase sales.” Key executives: Gil de Cardenas, cheese and dairy industries, we can accommodate Burnett Dairy also has worked VP & COO; Tirso Iglesias, dir., sales all of our customer’s needs. this past year to expand and solidify s3PECIALIZINGIN"OTH3UBSTITUTESAND"LENDSOF & marketing; Enrique Botello, dir., 2EAL#HEESE its retail presence in Minneapolis-St. marketing; Christopher Iglesias, in- s#AN%FlCIENTLY3HIP-OST/RDERS7ITHIN(OURS Paul, continuing to “grow leaps and novation mgr.; Bob Cashen, dir., mass s#USTOM&ORMULATIONSTOh3OLVE9OUR0ROBLEMSv bounds” with general and co-op retail- market business development; Tim s,OWER#OSTAND,ONGER3HELF,IFE s/N 3ITE,ABORATORYTO%NSUREA#OMPREHENSIVE ers in that area. Willingham, zone dir., Gulf & Northern 1!0ROGRAM As a farmer co-op, Burnett Dairy of- regions; Steve Chacon, dir., business s!LL-ANUFACTURINGAND&URTHER0ROCESSING fers its members a number of services development, Southwest; Felipe Go- 5NDER/NE2OOF including handling milk and whey; mez, mass market business develop- Small to large batch production offering consistent quality and quick turnaround times with a support selling bulk and retail petroleum, ment mgr., West; Eric Lawrence, mass network you can trust to run your business more hardware, propane, tires and small market business development mgr., 2850 Perry Highway profitably! engines; providing a feed mill, grain Central; Miguel Moreno, business Slippery Rock, PA 16057 Offering: (800) 252-4373 | (724) 368-3022 #ALL-ICHELLE-YRTER UÊÓäL°Ê VÃ storage and a rental shop; and helping development mgr., Mountain region; FAX (724) 368-9456 OR,YN-OORETODAYTO UÊxL°Ê>ÛiÃ to devise grain mixes and work with Kevin McCracken, business develop- email: [email protected] DISCUSSYOURNEEDSAND PLACEYOURORDER UÊ7i`}iÃÊEÊ iÊ Õ«Ã crops. Its 207 members’ milk is used ment mgr., East; Jose Cuiriz, business Website: www.castlecheeseinc.com to create award-winning cheeses with development mgr., North California; For more information please visit www.castlecheeseinc.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Valley and purchasing Carr Valley different — like Whole Foods asking KEY PLAYERS Cheese in La Valle, Wis. for Cranberry Chipotle Cheddar — Continued from page 17 When Cook purchased Carr Valley which leads to experimentation and Cheese in the 1980s, the company new creations. Sometimes a mistake packaging to give it an up-to-date, fresh was making daisies and midgets and is made and a surprisingly good new look and also to make usage informa- Carr Valley Cheese Co. operating a cheese store. cheese is the result. tion more prominent for consumers LaValle, Wis. Cook saw a great deal of potential Recent introductions by the who may be picking up the cheese for to specialize there, but in the earlier company include Bread Cheese in the first time. Key executives: Sid Cook, pres./ years of the business much of the Chipotle, Jalapeno and Garlic flavors, Cacique also continues to be in- cheesemaker; Beth Wyttenbach, na- experimentation only was noticed and new Blue cheeses using blends volved in the community, Iglesias says. tional sales mgr. quietly by consumers who stopped of goat’s and sheep’s milk and some The company over the years has worked Cheese plants: LaValle, Wis.; Fenni- at the company’s retail stores and using cow’s milk. Since purchasing to provide funding for diabetes research, more, Wis.; Mauston, Wis.; Linden, Wis. by chefs. the Linden, Wis., plant (known as and also raises money to improve com- (wide variety of traditional & specialty By the mid-1990s Carr Valley oper- Glacier Point)last year, Cook has been munity baseball fields. For every double cheeses. Many American Originals) ated retail stores at its two factories able to focus more on Blue cheeses. play made by the Los Angeles Dodgers, Estimated annual cheese produced: as well as one additional retail store, The company had already been mak- Cacique donates $100 to support disad- 4 million lbs. so it had an audience to try its new ing cheese for Carr Valley, and the vantaged youth. Estimated 2011 sales: $18 million cheeses. Cook began experimenting, acquisition was a good fit for both For more than 20 years, Cacique has Percentage of sales from cheese: 100% and since then has become well- companies, Cook says. donated product to Navidad en el Bar- Market segments for cheese: 80% known nationally and internation- The company has seven retail rio’s Annual Holiday Basket program, retail; 20% foodservice ally for his American Originals and stores, both on site at plant locations which feeds more than 20,000 families Percentage of sales from cheese: 100% particularly his blended sheep and as well as separate locations in Mid- in Southern California. Website: www.carrvalleycheese.com goat’s milk cheese. dleton, Sauk City, Wisconsin Dells and Cacique products won several gold A look inside: Owned and operated The company’s best known cre- Mauston. In addition to cheeses, the medals this past fall at the 2011 Los An- by the Cook family, Carr Valley Cheese ations include Black Sheep Truffle, company offers gift boxes at the stores geles International Dairy Competition. Co. is known across the United States Cave Aged Marisa, and Smoked Ba Ba and via the Internet that include nuts, The contest is part of the L.A. County for its specialty cheese ranging from Blue made from sheep’s milk; Baraboo sausage and other accoutrements that Fair, held in Pomona, Calif., in the fall. traditional classics like aged Cheddar Blue, Chevre au Lait, Cocoa Cardona, go well with cheese. Cacique received gold medals for its cheese to award-winning American and Goat Cheddar made from goat’s Carr Valley Cheese Co. has won Part Skim Mozzarella, Panilla, Jalapeno, Originals like Cocoa Cardona and milk; Bread Cheese, Cranberry Chipo- numerous awards over the years. Asadero, Oaxaca, Queso Fresco, String Gran Canaria. tle Cheddar, Apple Smoked Cheddar At last summer’s American Cheese and Queso Para Fundir at the contest. In the past five years alone, Carr made from cow’s milk; and Canaria, Society competition, Carr Valley’s In the liquid yogurt segment, Caci- Valley cheeses have won more than Menage, Mobay, and Shepherd’s Blend Cave Aged Marisa won its class and que won 10 gold medals for its Pina Co- 400 awards in U.S. and international made from mixed milk. tied for first runner-up to the contest’s lada, Strawberry/Banana with Cereal, competitions. Many of these have been All told, the company offers about best of show winner. The company also Prune with Cereal, Mango, Horchata won by Wisconsin Master Cheesemak- 80 varieties of cheeses ranging from won first and second in the Original with Cereal, Strawberry/Banana, Guava, er Sid Cook’s one-of-a-kind American cheese curds to bandaged-wrapped Recipe/Open Category— Made From Chocolate Banana, Strawberry and Pe- Originals that he and his team have Cheddars to hard mixed-milk cheeses. Goat’s Milk class with Cocoa Cardona can with Cereal liquid flavored yogurts developed themselves. Cook says he doesn’t have a favor- and Cave Aged Cardona, respectively. at the contest. It wasn’t always that way. Cook ite — asking him to choose one is In addition, Cave Aged Mellage gar- Cacique also won a gold medal for became a cheese company owner like asking him to name his favorite nered a first in the Original Recipe/ its Hispanic Table Cream as well as when he and his brother purchased child, he says. Open Category — Made From Sheep’s four gold medals for its Sour Cream their parents’ company, Irish Valley Cook and his team continue to Milk or Mixed Milks class and Caso Salvadorean Style, Sour Cream Natural, Cheese, in the mid-1970s. Later, in the experiment, looking for categories Bolo Mellage earned first in the Open Sour Cream Con Salsa and Sour Cream 1980s, Cook bought out his brother’s where there are opportunities. Some- Category — Made From Sheep’s Milk at the contest. portion of the business, selling Irish times customers ask for something or Mixed Milks. The company’s cow’s milk Mon- terey Jack took home second in its class; Canaria took home second in its class; River Bend Goat took home America's Finest Artisan second; Billy Blue took home third; Smoked Marisa placed third in its & Specialty Cheesemakers! class; Sweet Vanilla Cardona placed Experience cheese like no other from our traditional third in its class; and Virgin Pine cheeses to more than 30 “American Originals.” Native Blue placed third in its class. Carr Valley Cheese won two best of • Artisan cheeses not found anywhere else in the world class awards in the World Champion- • Expert cheesemaking since 1883 ship Cheese Contest this spring: one • Fourth generation cheesemakers in the Flavored Soft and Semi-Soft • Over 400 national and international awards Sheep’s Milk class for its Black Sheep • Over 30 unique “American Originals” Truffle and one in the Surface-Ripened • Aged & traditional classics Sheep’s Milk class for its Cave Aged • More than 220 years of cheesemaking experience Marisa. Carr Valley also earned third places Old-world craftsmanship and creative cheesemaking in the Flavored Semi-Soft Goat’s Milk innovation! it's a combination you will love! Cheeses class for its Cocoa Cardona, www.carrvalleycheese.com the Flavored Soft and Semi-soft Mixed- Milk class for its Benedictine and the Prepared Cheese Food class for its Bread Cheese. CARR VALLEY CHEESE CO., INC. In the Wisconsin State Fair contest S3797 County G • La Valle, WI 53941 last summer, the company received a (800) 462-7258 second place award for its Cave Aged Marisa and third place awards for its Baby Swiss and River Bend Sheep. For more information please visit www.carrvalleycheese.com Turn to KEY PLAYERS, page 19 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 19 KEY PLAYERS 2012

hosts well-known ethnic festivals each much of the buffalo milk. in those markets,” says George Crave, KEY PLAYERS year, and Wills hopes to make special The water buffalo cheese is a president of the company. “It’s always Continued from page 18 cheeses of the week for each of the traditional-style Mozzarella di Bufaia, exciting to think someone in another particular events. with a fresh, delicate flavor and elastic country is enjoying your cheese.” Clock Shadow Creamery products texture. The Mozzarella cheese is made Crave Brothers Farmstead Cheese can be purchased at the creamery and in wheels and stretched into balls. now is being served to first class pas- local grocery stores. Also, numerous Wedges from the wheels are drier and sengers aboard Japan Airlines flights. local restaurants have expressed in- good for shredding on pizza. Wills says Debbie Crave, vice president, says a terest in incorporating Clock Shadow the balls are soft and good for slicing, vendor that services the airline ap- Cedar Grove Cheese Inc. Creamery cheese into menu items. for fresh basil-tomato salad, topping on proached the company about serving its signature cheese, Les Frères. Plain, Wis. Ron Henningfeld, a high school pizza or plain eating. The company also teacher-turned-cheesemaker, is over- is experimenting with water buffalo’s Although Crave Brothers moved into the global marketplace in 2011, George Key executives: Robert Wills, pres.; seeing the day-to-day operations of milk Cheddar. Crave doesn’t anticipate growing the Beth Nachreiner, VP; Deborah Byrne, Clock Shadow Creamery. Henningfeld In the 2011 American Cheese Society business into a global powerhouse any- GM has been working with Wills and Andy (ACS) Judging and Competition, Cedar time soon. Crave Brothers’ cows receive Cheese plant: Plain, Wis. (Cheddar, Hatch of Uplands Cheese to learn the Grove Cheese claimed second place exercise, fresh air and individualized Monterey Jack, pizza cheese, Farmers, craft, and Wills says the plan is for Hen- in the Colby Made From Cow’s Milk ningfeld to eventually take ownership category with its Marbled Colby. care, and are fed crops grown on the Colby, Butterkase, original varieties, farm. Any increase in cheese production flavor added cheeses, Alpine styles, of the creamery. If the Clock Shadow Creamery model has to coincide with an increase in herd cow’s milk cheese, sheep’s milk cheese, size and crop yields, he says. goat’s milk cheese, water buffalo cheese, proves to be successful, Wills foresees opening other small urban cheese plants “We want to continue using high- organic, natural & grass-based) Clock quality fresh milk from our farm,” Shadow Creamery, Milwaukee (fresh in additional locations. Cedar Grove Cheese also has been says George Crave. “We’re trying to cheese curds, Quark, fresh Hispanic move the whole business forward to cheese) busy developing new products and working with up-and-coming cheesemakers. Crave Brothers Farmstead increase production, but they all work Estimated annual cheese produced: Cheese Co. together — production in the cheese 3.8 million All of Cedar Grove Cheese’s products are made from rbST-free milk and some Waterloo, Wis. factory, production on the farm and crop Estimated 2011 sales: $8.5 million production in the fields.” Projected 2012 sales: $9 million are organic. The variety of products the Key executives: George Crave, pres.; Crave foresees expanding the size Percentage of sales from cheese: 100% company makes is far reaching. There Debbie Crave, VP of the company’s cow herd in the near Market segments for cheese: 50% are traditional cheeses like Cheddar and Colby, and then some not-so-traditional Cheese plant: Waterloo, Wis. (Fresh future. retail, 50% ingredients “That will give our cheese factory ones. Besides his new favorite, Quark, Mozzarella, Mascarpone, Les Frères, Pe- Website: www.cedargrovecheese.com more opportunity to increase produc- Wills and his team have been perfecting tit Frère, Farmer’s Rope String,Oaxaca, A look inside: Cedar Grove Cheese tion,” he says. a new variety called Banquo, which is no-burn pizza cheese, Scamorza) Inc. is expanding its cheese production Despite plans to increase produc- styled after ossau-Irati, a hard French- Percentage of sales from cheese: 100% to Milwaukee with the opening of Clock tion, the Craves do not have plans to roll style sheep’s milk cheese. Market segments for cheese: 60% Shadow Creamery. out any new products in the coming year. “It was a puzzle to us that we’ve retail; 30% foodservice; 10% ingredients The company’s latest endeavor “We prefer to grow with the products finally solved,” Wills says. Website: www.cravecheese.com holds true to its history of supporting we have instead of creating another Cedar Grove Cheese also is one of the A look inside: Crave Brothers Farm- emerging cheesemakers, implement- cheese to go out and market,” says only cheese plants in the country that stead Cheese Co. worked to expand its ing environmentally sensitive business George Crave. commercially produces water buffalo global reach in 2011, moving its cheese practices and perfecting new varieties Debbie Crave says in 2011 the com- into markets in Japan, Canada and the of cheese. milk cheese. The company is working pany’s marketing efforts were focused Caribbean. Bob Wills, president of Cedar on a new variety of cheese that will be on promotion of its sustainability prac- “We began selling our cheese to some Grove Cheese, says the idea to open a named after “Armando,” the giant water tices. Manure from Crave Brothers’ herd marketers who are selling our cheese cheese plant in an urban location first buffalo bull whose progeny is producing Turn to KEY PLAYERS, page 20 surfaced in 2010. His goal was to bring dairy products to an industrialized area where healthful, affordable foods can be difficult to obtain — and to hope- fully attract other food manufacturers to Milwaukee’s south side. Clock Shadow Creamery leases the first floor of a new building near Milwau- kee’s famed four-sided Allen-Bradley Clock Tower (where the plant derived its name), and the top three floors are occupied by medical clinics and community organizations. The “green” building fits in well with Cedar Grove’s desire to maintain an environmentally conscious business. Wills says wash water will go through a digester being developed by the Po- tawatami Tribe before it’s discharged. Also, Growing Power Inc., a national nonprofit organization, will use waste from the facility for compost. The plant will manufacture primarily fresh cheeses — including Mozzarella, Quark, cheese curds and Chevre — that are generally distributed the same day they’re produced. The creamery also will produce cheeses inspired by Milwaukee’s ethnic diversity. The city For more information please visit www.cedargrovecheese.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

ing campaign that challenged consum- porating the next generation of Craves Crave Brothers also fared well in KEY PLAYERS ers to create new recipes using its into the family business. cheese contests in 2011. The company’s Continued from page 19 Mascarpone cheese. The Craves’ focus on sustainability Mascarpone claimed top honors at the “We got entries from all over the continues to garner accolades from World Dairy Expo Championship Dairy of about 1,200 cows is converted into country, literally coast to coast,” says the dairy industry. In April, the Dairy Product Contest and the American energy and organic fertilizer through a Debbie Crave. “It’s always important Business Innovation Center (DBIC) Cheese Society contest. manure digester located on the farm. The for us to give people new uses and ideas presented a DBIC Innovation Zone It’s Petit Frère took third place in digester produces enough electricity to for our cheeses because it sells more.” Award to the Craves for innovation in the American Cheese Society contest, power the farm’s buildings and cheese In the year ahead, George Crave technology. its Fresh Mozzarella took second at the plant, in addition to 200-300 area homes. identiﬁes increased market penetration The DBIC notes that the farm uses Wisconsin State Fair, and its Farmer’s “We introduced a green logo this year. and achieving increased retail presence 100 percent green power and is a car- Rope String Cheese took third at the We’re trying to promote our sustainable as top priorities. bon negative company, producing more Wisconsin State Fair. green angle, so we developed a label that “We want to cultivate new markets power from its digester than it uses for says ‘produced with renewable energy,’” for the next year,” he says. “If we could its dairy and cheese plant. says Debbie Crave. “We’re starting to grow 7-15 percent a year, that’s what I At this spring’s World Champion- put that label on all our packaging. We like to shoot for, and I think it’s always ship Cheese Contest, Crave Brothers like to emphasize that we’re a family very doable.” placed second in the Flavored Soft farmstead and sustainable business.” Another goal for Crave Brothers in Cheeses class with its Marinated Fresh The Craves also launched a market- the coming year is to continue incor- Mozzarella. Dairy Farmers of America Kansas City, Mo.

Key executives: Rick Smith, pres. & CEO; Mark Korsmeyer, exec. VP, DFA & pres., Global Dairy Products Group Dairy plants: Hughson, Calif. (cream, butter, condensed milk, NDM); Turlock, Calif. (Italian-style cheese, liquid whey); Ventura, Calif. (bottled dairy beverages); Fort Morgan, Colo. (NDM, condensed milk, cream); New Britain, Conn. (milk, cream & ice cream mixes, non-dairy items including fruit juices, fruit drinks, water); Goshen, Ind. (condensed milk, NDM, butter, pasteurized whole milk); Adrian, Mich. (condensed milk products, NDM, WMP, cream); Duluth, Minn. (Kemps fluid milk, chocolate milk, buttermilk, creams, juices); Farmington, Minn. (Kemps cottage cheese, dips, sour cream, smoothies); Minneapolis, Minn. (Kemps fluid milk); Rochester, Minn. (2) (Kemps fluid milk, yogurt-based drinks, ice cream, specialty items); Winthrop, Minn. (AMF, fat blends, NDM, buttermilk); Zumbrota, Minn. (cheeses, whey, powders); Cabool, Mo. (shelf-stable products, infant formulas, adult nutrition formulas); Monett, Mo. (American-style cheese, liquid whey); Springfield, Mo. (bottled dairy beverages); Fargo, N.D. (fluid milk, ice cream, yogurt, sour cream); Mechanicsburg, Pa. (dairy-based coffee beverages); Middlebury Center, Pa. (sweetened condensed milk products, NDM, SMP, WMP, malted milk powder, condensed cream, cream); Reading, Pa. (condensed milk, NDM, SMP, WMP, milk powder blends, cream powders, condensed milk, cream, sweetened condensed milk products); New Wilmington, Pa. (Italian-style cheese, dry whey); West Middlesex, Pa. (processed cheese and shreds); Hous- ton, Texas (La Vaquita Queso Fresco, Panela Fresca, Queso Quesadilla,other Hispanic cheeses); Schulenburg, Texas (shelf-stable dips); Winnsboro, Texas (butter, NDM, AMF, sweet cream buttermilk powder); Beaver, Utah (condensed milk, cream, natural cheeses); Cedar- burg, Wis. (Kemps fluid milk, orange juice); Plymouth, Wis. (processed and natural cheeses) For more information please visit www.cerogers.com Turn to KEY PLAYERS, page 21 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 21 KEY PLAYERS 2012

produce approximately 250,000 pounds Pa., plant this past fall became the 10th ity throughout the cooperative, several KEY PLAYERS of dried dairy ingredients daily (90 mil- DFA manufacturing plant to achieve plants underwent capital improvements Continued from page 20 lion pounds annually) for domestic and Safe Quality Food (SQF) Level 3 certifi- in the past year. DFA’s plants in Plym- global consumers. cation. A systematic effort is underway outh, Wis., which makes processed and Cheese and ingredient-related joint “As a milk marketing cooperative to achieve SQF certification in all 29 of natural cheese; Houston, Texas, which ventures: Melrose Dairy Proteins LLC, focused on our dairy farmer owners, we DFA’s manufacturing plants. makes artisanal Hispanic cheeses and Melrose, Minn. — JV with Land O’Lakes; have a responsibility and an obligation “In implementing SQF standards creams; and Goshen, Ind., which makes DairiConcepts LP, Allerton, Iowa, Dalbo, to explore new options to bring our across our network, we are demon- condensed milk, nonfat dry milk and Minn., Eldorado Springs & Springfield, members greater returns,” says Mark strating to our diverse customer base butter, all installed new technology Mo., Portales, N.M., Hummelstown, Korsmeyer, executive vice president that we share their deep commitment and equipment to improve efficiency, Pa., Pollack, S.D., & Bruce, Chili and of DFA and president of DFA’s Global to quality and safety,” Korsmeyer says. quality and safety. Greenwood, Wis. — JV with Fonterra; Dairy Products Group. “Through this “Consumers today have a heightened Several plants hit safety milestones Southwest Cheese, Clovis, N.M. — JV new plant, we are able to continue our awareness about food safety and qual- in 2011, including DFA’s plant in Fort cheese operation with Glanbia plc work to build value for American dairy ity issues, and we are proud to have Morgan, Colo., which celebrated eight & the cooperative members of the farmers while providing high quality and systems in place that ensure we can years with no lost-time accidents. The Greater Southwest Agency (DFA, Select safe food to global consumers.” consistently deliver on their expecta- co-op’s plant in Adrian, Mich., achieved Milk Producers, Zia Milk Producers & The plant is scheduled for comple- tions for superior products.” four years with no lost-time accidents LoneStar) tion during the summer of 2013. He adds that in DFA’s efforts to in January 2012, and DFA’s plant in Estimated annual cheese produced: In other co-op news, DFA’s Reading, continuously improve safety and qual- Turn to KEY PLAYERS, page 22 279.1 million lbs. Estimated annual cheese marketed: 547.6 million lbs. Estimated 2011 sales: $13.0 billion Projected 2012 sales: $12.2 billion Percentage of sales from cheese: 8.4% Market segments for cheese: 35.7% retail; 30.1% foodservice; 34.2% ingredients Website: www.dfamilk.com A look inside: Dairy Farmers of America (DFA) continued to expand its presence in the dairy marketplace over the past year. The cooperative posted net sales of $13 billion and net income of $40.2 million for 2011, adjusted to exclude a $76.9 million non-cash loss related to an exchange of affiliate interest. In 2011, DFA exchanged its affiliate ownership interest in HP Hood LLC for 100 percent ownership interest in Kemps, which formed the foundation of a new Fluid Milk and Ice Cream Division. The exchange allowed DFA to convert a minority position to a wholly-owned business. The acquisition expands the product lines offered to DFA’s customers and aligns with the co-op’s strategic initiative to grow its commercial investments, says Kristi Dale, director of media relations and public affairs, DFA. She notes that in March, Kemps purchased Cass-Clay Creamery in Fargo, N.D. In February 2012, DFA acquired Guida’s Milk, based in New Britain, Conn., making the operation a wholly- owned subsidiary of DFA. Dale notes that Guida’s long-standing relationships with customers and comprehensive portfolio of innovative, quality dairy products make it a natural fit with DFA’s commercial dairy businesses and brands portfolio. DFA this spring broke ground on a state-of-the-art ingredient manufacturing facility in Fallon, Nev. Located on a 31.5-acre parcel in Phase II of Fallon’s New River Business Park, the green- field dairy manufacturing facility will be the first of its kind in the industry, with the ability to produce dried dairy ingredients, such as whole milk powder, on a demand basis. The plant will be equipped to process 2 million pounds of raw milk daily and, at full capacity, will For more information please visit www.bellapak.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 22 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

The Fort Morgan plant, which last lution Control Agency for excellence in to have 100 more exceptional years in KEY PLAYERS year achieved Level 3 SQF certification wastewater operations. The plant was Hughson.” Continued from page 21 status, processes an average of 63 mil- honored for forming a multidisciplinary Throughout 2011, DFA directed the lion pounds of milk per month to make team to improve wastewater operation marketing of 63 billion pounds of milk whole and condensed milk, cream and protocols and involve all employees for both members and non-members Ventura, Calif., reached a milestone of nonfat dry milk. in correcting situations that result in through consolidated entities and one year with no lost-time accidents “As a supplier of dairy ingredients product loss. unconsolidated affiliates, which repre- last year. domestically and globally, we have an DFA last fall also celebrated 100 sents approximately 30 percent of total DFA’s Fort Morgan, Colo., plant in important responsibility to produce years of operation at its Hughson, Calif., milk production in the United States. late 2011 also was named an SQF Manu- products that meet stringent quality plant. The event was marked with the The marketing of raw milk accounted facturer of the Year as part of the Safe standards, and each person at the Fort community at the Hughson Harvest for approximately 74 percent of DFA’s Quality Food Institute’s 2011 Quality Morgan facility is committed to this Festival and alumni football game in consolidated net sales in 2011. Achievement Awards. The program rec- important initiative,” says Tom Cotter, September. Cash returned to members was $49 ognizes individuals and organizations plant manager. “One constant throughout all 100 million in 2011. Members received $41 that have contributed significantly to Plants throughout the country were years has been the strong bond our million in equity retirements and $8 achieving the SQF mission of deliver- also recognized for their commitment plant shared with the community and million of allocated patronage dividends ing consistent, globally recognized to sustainability and quality, Korsmeyer local dairy farmers,” says Mike Zanos, paid in cash in 2011. Earnings of affili- food safety and quality certification notes. DFA’s Zumbrota, Minn., plant Hughson plant manager. “With those ates were $39 million in 2011, and cash programs. was recognized by the Minnesota Pol- relationships as a foundation, we hope distributions from DFA affiliates totaled $27 million in 2011. Net sales for DFA’s commercial operations were $3.4 billion in 2011 compared to $2.4 billion in 2010, an increase of $995 million or 42 percent. The increase in net sales is the result of higher average commodity prices in 2011, resulting in higher pricing of DFA’s products, and increased volumes along with the impact of 2011 acquisitions, the co-op says. In addition, DFA’s Farm Services Division expanded in 2011 by offering new services, new tools and more resources, including the Member Savings Network, which brings members savings and discounts on goods and services through partnerships with a variety of national companies. DFA at its annual meeting this spring unveiled a new tagline — More Cooperative —which underscores a commitment to delivering more resources for members, more quality for customers and more leadership in the industry, says Randy Mooney, chair of DFA’s board of directors. DFA at its annual meeting also awarded 19 DFA Cares Foundation Scholarships. Since its inception five years ago, the DFA Cares Foundation Scholarship has grown to honor an increasing number of outstanding students who are pursuing careers in the dairy industry. The 19 recipients received a combined total of $19,750. Korsmeyer notes that DFA has been fortunate to grow its export business on the ingredient side of the business, and hopes to continue that growth in 2012. He notes that DFA took its Borden cheese brand international last summer when it launched sales in Shanghai, China. “We will continue to push on international expansion in retail and foodservice,” he says. DFA also introduced several new products to the U.S. market this past year, including several under its Borden Cheese brand, such as Healthy Line Extensions, including 2 Percent Moz- zarella Shreds, 2 Percent Pepper Jack Singles, Fat-Free Pepper Jack Singles, 2 Percent Swiss Singles and 2 Percent Sharp Cheddar Chunk; and Borden For more information please visit www.bakercheese.com Turn to KEY PLAYERS, page 23 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 23 KEY PLAYERS 2012

regarding the milk industry in the North- the provisions of the Capper-Volsted ance and R&D; Judd Batterman, VP, KEY PLAYERS east similar in nature to those alleged Act and all applicable federal and state administration; Al Kosharek, plant mgr. Continued from page 22 in the dairy farmer actions noted above laws,” Dale says. “We continue to defend Cheese plant: Blue Mounds, Wis. in the Southeast. ourselves in these lawsuits and work to (produces extended shelf-life cheese Smoked Cheddar Natural Slices and The cooperative also has been advance the interests of our member foods, spreads & sauces, smoked Smoked Cheddar Singles Sensations. named in a class action antitrust com- owners.” cheeses) Korsmeyer notes that the increased plaint and related litigation filed in the Percentage of sales from cheese: variety of lower-fat offerings reflects U.S. District Court for the Northern Dis- 100% DFA’s focus on health-minded consum- trict of Illinois. The complaint generally Market segments for cheese: 50% ers. alleges that DFA and others engaged in retail; 45% foodservice; 5% ingredients He adds that the co-op will continue activities designed to illegally affect Website: www.dairyfoodusa.com its popular Friends of Elsie campaign cheese pricing on the Chicago Mer- A look inside: Dairyfood USA Inc. for the Borden brand. cantile Exchange (CME) during 2004. specializes in extended shelf-life “The farmer ownership behind that DFA has denied the allegations set Dairyfood USA Inc. cheeses, and the majority of its cheeses campaign has truly been the biggest forth in these lawsuits and believes Blue Mounds, Wis. have a shelf life of 10-12 months and piece of differentiation that DFA has that it has meritorious defenses against can be merchandised without refrigera- in the marketplace,” he says. these claims. Ownership: Artax AG, Linz, Austria tion. The company has found success in Under its Cache Valley Brand, DFA “We believe DFA’s milk marketing Key executives: Daniel R. Culligan, recent years focusing on products that also launched Cache Valley Double Twist activities are in full compliance with pres.; Kent Pusch, VP, quality assur- Turn to KEY PLAYERS, page 24 String Cheese this past year. The cooperative has continued to gain industry recognition for its products. At this spring’s World Championship Cheese Contest, hosted by the Wiscon- sin Cheese Makers Association, DFA placed third in both the Mild Provolone and Aged Provolone classes with cheese from the co-op’s Turlock, Calif., plant. At the 2011 National Milk Produc- ers Federation Championship Cheese Contest in November, DFA’s Provolone from New Wilmington, Pa., took first in the Soft Italian class; its Plymouth, Wis., plant’s Hickory Smoked Swiss placed second in the Processed American Flavored class; and its Houston plant’s Queso Fresco Mexicano and Panela Fresca took second and third place, respectively, in the Open Class. At last summer’s World Dairy Expo Championship Dairy Product Contest, hosted by the Wisconsin Dairy Products Association, DFA’s Plymouth, Wis., plant earned a second place finish in the Unflavored Pasteurized Process Cheese class with Borden Deluxe Pro- cess American. The co-op’s Kansas City, Mo., plant also placed second in the Creative and Innovative Products class with its LaVaquita-Milk Based Hispanic Beverage-Horchata at the contest. Over the past couple of years, DFA has been named, among several defendants, in class action antitrust lawsuits filed in the U.S. District Court for the Eastern District of Tennessee. Certain of the complaints filed generally allege that DFA and others in the milk industry in the Southeast worked together to limit the price paid to dairy farmers for their raw milk and to deny farmers access to fluid Grade A milk processing facilities, thereby lessening competition for their milk. Other complaints allege that the co-op and others in the milk industry in the Southeast worked together to illegally enhance the price paid by retailers for milk. Plaintiffs in these actions are seeking damages for the alleged violations. DFA also has been named, among several defendants, in a class action antitrust complaint filed in the U.S. Dis- trict Court for the District of Vermont. This complaint contains allegations For more information please visit www.dairyfoodusa.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 24 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

significant presence in the retail mar- additional flavors, including smoked as Smoked Gouda and White Cheddar, KEY PLAYERS ket,” says Daniel R. Culligan, president, Cheddar and smoked Provolone. Cul- also are available in light versions that Continued from page 23 Dairyfood USA Inc. ligan says these cheeses have been so contain 25 calories per wedge and 0 Dairyfood USA is among the larg- successful that the company may be grams of trans fat. The company also are growing in demand while relatively est producers of smoked Gouda in the adding more capacity later this year. makes wedges for private label. unique in the marketplace. These in- country. In addition to its private label “Smoked cheeses are a very popular Due to the popularity of its wedge clude its gourmet cheese wedges and production of this cheese, Dairyfood item, and we anticipate it will grow in business, the company is adding smoked Gouda products. USA also offers its own brand, Dutch’s popularity. It’s a market segment we capacity this spring that will double Dairyfood USA maintains a signifi- Choice, which includes naturally- want to capitalize on,” he says. “There production capacity for these cheeses. cant presence in the gift packing market smoked Gouda in links for deli slicing, are a limited number of producers with This capacity will allow the company to while it continues to expand its pres- 8-ounce rounds and a spreadable for- smoked cheeses in the country. It’s the make more of its current wedge varieties ence in retail and foodservice channels. mat. Other brands owned by Dairyfood same with wedges.” as well as add new flavor profiles later Approximately 20 percent of its business USA include Glacier Ridge Farms and Dairyfood USA has a licensing this year. is in the gift category, while the rest is Maple Street Creamery cheese spreads agreement with Monterey Gourmet This year Dairyfood USA also is split fairly evenly between foodservice and Cheese Festival dips. Foods to use the Sonoma Jacks name looking at introducing a number of new and retail. Private label comprises about In September 2011, Dairyfood USA for its gourmet cheese wedges. Sonoma snack-based items, including individual 85 percent of Dairyfood USA’s business. installed a fully-automated smokehouse Jacks wedges currently are available in single-serving sized items for the snack “We develop private-label products which increased its capacity by 50 full-fat Original/Swiss, Garlic and Herb, market. It also is looking to develop for some of the largest companies in percent for its smoked cheeses. This Parmesan Peppercorn and Pepper some cream cheese-based products the country. That has given us a more also allowed the company to introduce Jack varieties. These flavors, as well for both retail and foodservice, a type of cheese it has not yet extensively offered. The company also will continue to grow its smoked cheese and wedge categories. “We started offering wedges three years ago, and just this last year we added on a number of major customers under private label,” Culligan says. “Certainly our entrance into the wedge category has been extremely good, and that is going to remain a focus of ours. Without a doubt smoked cheeses also will be a primary focus of ours.” Dairyfood USA also will continue to focus on quality as it renews its Safe Quality Food (SQF) Level 3 certification this spring. In 2010, the company obtained this certification for all of its products, and Culligan says these continued elevated food safety standards have helped the business both in its operations and its dealings with customers. “It’s made a huge difference in terms of our own operational initiatives as well as customer-based demands and requirements,” he says of Dairyfood USA’s SQF certification. “It’s a journey, not a process.”

Darigold Inc. Seattle

Ownership: Northwest Dairy As- sociation, Seattle Key executives: Jim Werkhoven, chairman; Sherman Polinder, vice chairman; Jim Wegner, pres. & CEO; John Wells, treasurer, VP & CFO; Ste- ven P. Rowe, sr. VP & general counsel; Dermot Carey, sr. VP, ingredients; Brian Linney, sr. VP, consumer products; Steve Matzen, Vice President, Northwest Dairy Association; Jonathan Maltos, VP, human resources; Terry Castel, VP, supply chain Dairy plants: Sunnyside, Wash. For more information please call 920-684-4461 Turn to KEY PLAYERS, page 25

including combined business opera- (or cream) to rise to the top of the milk, company distinguishes itself in the KEY PLAYERS tions with Country Classic Dairies and giving it an old-time appeal. marketplace, reflecting the desired Continued from page 24 the purchase of Cream O’Weber Dairy. “The milk’s appearance, taste and experience that consumers, custom- New President and CEO Wegner says smell is bringing back all kinds of ers, producers and employees receive (bulk Cheddar, Monterey Jack, WPC Darigold has a tremendous story to tell. feelings of nostalgia — if you’re old when experiencing Darigold’s products 34, dried whey); Boise, Idaho (UP, HTST “NDA/Darigold is much more than enough to remember a time when the and services. fluid milk and blended products, cul- just a regional dairy cooperative,” he milk man brought a bottle to your door,” tured dairy products); Caldwell, Idaho says. “While well known in the region says Vern Bowden, Darigold Montana’s (NDM, MPC, skim milk powder, bulk and for our Darigold label products, we also sales account manager. “And if you’re consumer packaged butter and cream); have a large export business and have not, you’ll still appreciate its natural Chehalis, Wash. (NDM, skim milk pow- become a key player overseas as a sup- flavor and full-body taste.” Davisco Foods der, WPC-34, sweet cream buttermilk plier of high quality dairy ingredients. Montana and northern Wyoming will powder, milk powder blends, cream); Is- Darigold’s annual sales exceed $2 billion be a test market for the product, and saquah, Wash. (consumer packaged and per year and our producers help feed the if it does well, Darigold will consider bulk butter, cultured dairy products); world by generating more than 8 billion expanding its Cream-on-Top product Jerome, Idaho (condensed skim milk, pounds of milk each year.” line to the Northwest. International Inc. NDM, UF milk, MPC, skim milk powder, Darigold is the fourth largest dairy “We have 28 employees in Bozeman, Le Sueur, Minn. cream); Medford, Ore. (HTST fluid milk, cooperative in the United States and and it’s important to us to continue to flavored drinks); Portland, Ore. (full line aims to consistently be a $50 million net develop new products that consumers Key executives: Jon Davis, pres. of UP products); Lynden, Wash. (NDM, earnings company by 2016. The company will love and to maintain the absolute & CEO; Jim Ward, VP & CFO; Mitch skim milk powder, cream); Seattle says expansion of geography, brand, best quality — not only for the vital- Davis, GM, dairies and R&D; Brian (HTST fluid milk, flavored drinks); Spo- products, sales and customers are key. ity of the plant but for the Montana Paulson, GM, quality assurance; John kane, Wash. (HTST fluid milk, flavored Earlier this year, Darigold Montana families and farmers who count on us,” Velgersdyk, VP, business administra- drinks); Bozeman, Mont. (HTST fluid began producing its first Cream-on-Top Kiilsgaard says. tion; Polly Olson, VP, sales & marketing, milk, flavored drinks); Salt Lake City, milk. Stores throughout Montana and Darigold’s powder facility in Lynden, whey ingredients; Marvin Bartlett, dir., Utah (HTST fluid milk, flavored drinks) northern Wyoming have started to carry Wash., suffered a fire in February of engineering; Mike Klein, dir., whey Estimated annual cheese produced: the Cream-on-Top products, and the milk this year, which brought operation to operations; Troy Amman, VP, cheese 178 million lbs. is available in both 2-percent and whole 60-percent capacity immediately follow- sales, dir., cheese operations Estimated annual cheese marketed: milk varieties. The milk is 100-percent ing the damage. There were no injuries, Cheese plants: Jerome, Idaho 220 million lbs. Montana-made in Darigold’s Bozeman and Darigold rerouted milk to its other (Cheddar, Monterey Jack, Colby, Estimated 2011 sales: $2.1 billion plant with milk from Montana dairies. processing plants to meet customers’ reduced-fat varieties, Pasta Filata (April 1, 2010 to March 31, 2011) Darigold acquired the Bozeman needs while working to return the Mozzarella, Provolone, whey powder, Percentage of sales from cheese: 15.9% plant in 2010 when it merged with Coun- Lynden plant to full operation. deproteinized whey, BiPRO, WPC-80, Market segments for cheese: 10% try Classic Dairies, adding more than Also in February, Darigold closed its permeate powder); Le Sueur, Minn. foodservice; 90% ingredients 30 producers, several employees and Dairy Fair store and visitor center at its (Cheddar, Monterey Jack, Colby, Website: www.darigold.com approximately 55 percent of Montana’s plant in Sunnyside, Wash., since it was reduced-fat varieties, spray & contract A look inside: Last summer Darigold milk supply to Darigold’s operations. not making enough money to cover its drying, BiPRO, deproteinized whey, Inc.’s board of directors selected Jim “We have 31 dairy farmers in the state operational costs. This had no impact lactose); Nicollet, Minn. (contract Wegner as its new president and CEO. who supply us with the best product we on operations of the Sunnyside plant, drying); Lake Norden, S.D. (Cheddar, Wegner, who assumed his new role Aug. could ask for,” says Scott Kiilsgaard, which produces bulk Cheddar, Monterey Monterey Jack, Colby, reduced-fat 1, previously was Darigold’s senior vice Bozeman’s plant manager. “And the Jack and whey products. varieties, Mozzarella, Provolone, spray president of technical services and Cream-on-Top milk allows us to main- Through the end of 2011, Darigold drying, fractionated whey products, has 35 years of experience in the dairy tain the milk’s most natural qualities.” continued conducting Darigold Promise lactose) industry. He has served on the board of Cream-on-Top milk is pasteurized training sessions for all its employees. Estimated annual cheese produced: directors for many state and national but not homogenized. Skipping the The Darigold Promise is a consistent 425 million lbs. dairy industry organizations and has homogenization process allows the fat touch point that describes how the Turn to KEY PLAYERS, page 26 been a national voice in negotiating dairy policy. He succeeds John Underwood, who retired after nearly 30 years with Darigold, the last seven as president and CEO. “John was instrumental in developing Darigold’s Core Purpose and Vision, reinvigorating the Darigold brand and has been a champion of strategic planning and continuous improvement initiatives,” says Jim Werkhoven, Northwest Dairy Association member- owner and chairman of the board. “He has led the organization to dramatic operational efficiencies and record- setting returns for the cooperative’s member-owners.” Werkhoven and Underwood in last year’s annual report for Darigold emphasized that the 2011-2012 fiscal year would focus on delivering a balance between providing a secure market and maximizing value, ensuring all aspects of the operation are focused on responsible environmental stewardship and making continuous improvement part of the cooperative’s culture. Focus also involved integrating its expansions and acquisitions from the previous year, For more information please visit www.wagcheese.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 26 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

“BiPRO is thrilled by this partner- Davisco Foods also was honored made to go, but there will be seating for KEY PLAYERS ship with Magnitude Nutrition and we when a new dairy manufacturing plant 12 inside as well as outside seating once Continued from page 25 fully support them as visionaries and at South Dakota State University was landscaping is completed. entrepreneurs for the BiPRO brand in named Davis Dairy Plant in honor of the The Workmans’ desire is for Edel- Estimated 2011 sales: $750 million Canada,” says Polly Olson, vice presi- Davis family. Davisco Foods contributed weiss Cheese Authentic Wisconsin to Projected 2012 sales: $750 million dent of new business development, sales more than $2 million to the $9.3 million become a destination. The store is lo- Percentage of sales from cheese: 88% and marketing at Davisco Foods. project. cated along a major bike trail, and they Market segments for cheese: 35% Davis notes that Davisco hopes to would love to see customers ride their retail; 30% foodservice; 35% ingredients add another company-owned 3,500-cow bikes and stop in for a glass of wine, a Website: www.daviscofoods.com dairy farm in Minnesota to supplement cheese flight and some jazz music on a A look inside: Davisco Foods Inter- its existing 6,500 milking cows in the fall. Sunday afternoon. national Inc. continues to grow its op- Jerome Cheese Co. and Davisco’s “We had been talking about a store erations and garner industry accolades Lake Norden, S.D., cheese plant were for a couple of years, and we are ready for its products. recognized in several industry competi- for a new venture,” says Kathy Workman, Jon Davis was named president tions this past year. Edelweiss Creamery who recently retired from her career as and CEO of Davisco Foods in January. At this spring’s World Champion- Monticello, Wis. a teacher to pursue the couple’s dream Davis succeeds his father, Mark, and ship Cheese Contest, hosted by the of operating a store. grandfather, Stanley, as CEO of Davisco Wisconsin Cheese Makers Associa- Key executives: Bruce Workman, Edelweiss Creamery makes just Foods International. Davis has worked tion, the Lake Norden plant received pres.; Jeff Wideman, VP; Shirley Knox, under 2 million pounds of cheese an- at the business since age 14 and in 1995 first place finishes for Lite Mozzarella secretary; Kathy Workman, treasurer nually, and about 90 percent of the became the manager of Jerome Cheese and Reduced Sodium Low Moisture Cheese plant: Monticello, Wis. (Em- company’s cheese is sold under other Co., a division of Davisco Foods, before Park Skim (LMPS) Mozzarella in their mentaler, Gouda, Butterkäse, Havarti, labels. In addition to the cheeses pro- being named chief operating officer for respective classes, as well as a second Lacey Swiss, Muenster) duced under the Edelweiss Creamery Estimated annual cheese produced: all Davisco manufacturing operations place finish for Low Moisture Whole label and private labels, the company 2 million lbs. in 2000. Milk (LMWM) Mozzarella. also makes the cheese for Edelweiss Percentage of sales from cheese: 100% Jerome Cheese Co. recently added The Jerome cheese plant received Graziers Co-op using milk from five Website: www.edelweisscreamery.com the capability to produce Pasta Filata two second-place finishes for Monterey co-op families dedicated to rotational A look inside: Edelweiss Creamery is Mozzarella at its production facility in Jack Block and a Colored Cheddar/ grazing. The cows are grazed whenever a small artisan Wisconsin cheese factory possible, allowing the unique flavors Jerome. The 320,000-square-foot manu- Monterey Jack shred at the contest. employing state-of-the-art technology and seasonality of the forage to come facturing facility also produces 520,000 At last fall’s World Dairy Expo in combination with the tried and true through in the milk and, subsequently, pounds of American-type cheese daily. Championship Dairy Product Contest, traditional method of cheesemaking. the cheese. Davisco last year put into service a hosted by the Wisconsin Dairy Products Perhaps best known for its 180-pound Bruce Workman also says he is in new spray dryer in Idaho to enable the Association, the Jerome cheese plant’s Emmentaler cheese made using raw the process of getting his butter license company to service its custom process- Monterey Jack placed third in the Colby, milk and a traditional Swiss copper vat, and hoping to start experimenting with ing customers on the West Coast. Monterey Jack class. the company makes a total of about 23 some butter making in the near future. In addition to shredded cheeses and Jerome Cheese Co. also won several varieties of cheese, both traditional Other than the cheese marketed loaves, Davisco Foods produces about 10 awards at last fall’s Idaho Milk Proces- items and items with flavors added. at the farmer’s market and the store, million pounds of whey protein isolates sors Cheese Contest, including: Company president Bruce Workman Edelweiss Creamery cheeses are mar- annually and accounts for about 65 • First and third in the Granular is a career cheesemaker who also is keted by Jeff Wideman and Shirley Knox percent of whey protein isolates sold Cheese for Manufacturing class with a certified Wisconsin Master Cheese- of Maple Leaf Sales Inc., who also are worldwide. its Granular Cheese for Manufactur- maker with the most certifications of partners in Edelweiss Creamery. The company recently announced a ing and Cheddar for Manufacturing, any cheesemaker in the state. In 2011, The company’s cheeses consistently partnership with Magnitude Nutrition respectively; he was certified in Brick and Muenster, do well in competitions. Most recently, Inc., a Canadian distributor, to market, • Second and third in the Sharp bringing his Wisconsin Master Cheese- the company’s Onion Havarti placed distribute, sell and promote BiPRO, Cheddar class for its Sharp Cheddar; and maker certifications to nine — and he third in its class at the American Cheese a natural whey protein isolate (WPI) • Second and third in the Current may not be done yet. Society competition. In the 2011 U.S. made by Davisco Foods, in Canada. Cheddar class. However, before he acquires ad- Championship Cheese Contest, the ditional certifications, Workman and company’s Lacey Swiss placed first and his wife Kathy are focusing on a new Havarti placed third. venture. Their new cheese store, Edel- weiss Cheese Authentic Wisconsin, is scheduled to open in Verona, Wis., in early June. The store will feature Edelweiss products as well as cheeses from other cheesemakers around the Emmi Roth USA Inc. state. There will be no foreign imports Monroe, Wis. and nothing from other states. “Only Wisconsin cheese,” Workman Parent company: Emmi Group, firmly says. “We have everything here Luzern, Switzerland in the state. That’s what’s so awesome Key executives: Steve Millard, about Wisconsin. CEO; Ian Plumbley, VP, foodservice; “I know all of the cheesemakers in Linda Duwve, VP retail; Jodie Wische, the state, and I want to bring everybody VP, direct marketing; Reto Müller, VP, in to be part of this store. We want to finance; Guido Kaelin, VP, marketing; make sure we have as many cheeses as Rene Weber, VP, production; Jim Natzke, we can. We’ll be able to fill up the place VP, supply chain management & logis- in a heartbeat,” he says. tics; Jim DeLaurentis, VP, imports & Though cheese will be its focus, the procurement store will carry much more. The Work- Dairy product plants: Monroe, Wis. mans will offer beer, wine, cured meats, (Grand Cru Gruyère & a wide range olive oil and other accouterments to go of other specialty cheeses including with the cheese. The 800-square-foot American originals, European-style store also will include a kitchen where and Hispanic cheeses); Penn Yan, N.Y. quiches, cheese and meat sandwiches, (Emmi Swiss Yogurt, Emmi Caffe Latte, snack packs and other cheese-related bag-in-box packaging) For more information please visit www.wdpa.net fare will be prepared. Purchases can be Turn to KEY PLAYERS, page 27 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 27 KEY PLAYERS 2012

mer and its fondue line and imported the less aged GranQueso received a The company also focused this past KEY PLAYERS cheeses last fall. second-place award. year on a revamping and marketing of Continued from page 26 “It was a challenging year, but we Kaelin says GranQueso Reserve is the Emmi Swiss Yogurt line. The Swiss also had a really good year,” says Kaelin. sold in specialty shops and has been yogurt line now has a new cup and label The company introduced two new well received. design, new formulations and a new Estimated annual cheese produced cheeses this past year: Roth GranQueso “We could hardly keep up with Green Apple flavor, which launched in and cured: 12 million lbs. Reserve on the domestic side, and the production,” he says. “We were in the August 2011. Estimated annual cheese marketed: imported Emmi Kaltbach Alpine Extra. fortunate situation that we didn’t have “We got quite some positive feedback 45 million lbs. Adding to the existing Roth GranQueso enough (for the demand). It’s a nice so far. It’s really doing well,” Kaelin says. Estimated 2011 sales: $175 million Spanish-style cow’s milk cheese, Roth situation, but it’s also a slight problem Emmi Swiss Yogurt was boosted Projected 2012 sales: $200 million GranQueso Reserve is cured for a for customers who would love to have with regional advertising in the New Percentage of sales from cheese: minimum of 12 months to achieve ad- the cheese.” York area, where it has the widest Majority ditional layers of sweetness with hints In September, the company added to distribution, though it also is available Market segments for cheese: 30% of caramelized pineapple in an aged its line of cheeses aged in Switzerland’s in specialty stores in Texas and on the retail; 50% foodservice; 20% ingredients cheese ideal for grating and shredding. Kaltbach caves with the introduction West Coast. The company is looking to Website: www.emmirothusa.com Launched in August 2011, Gran- of Emmi Kaltbach Alpine Extra. This add distribution and launch new flavors A look inside: Growth is a major Queso Reserve received a first-place cheese is aged for seven months in the over the coming year. goal for Emmi Roth USA in 2012. The award at the American Cheese Society Kaltbach caves and has a fairly robust, In addition to retail distribution, company is breaking ground on a new (ACS) contest that same month, while intense flavor. specialty cheese plant in Platteville, Turn to KEY PLAYERS, page 28 Wis. Though it has made acquisitions in recent years, this will be the first U.S. cheese plant for its Swiss-based parent company, Emmi Group. “This also is a commitment from our end to provide local cheese specialties produced in the United States,” says Guido Kaelin, vice president of marketing, Emmi Roth USA. “There is big potential for that.” Kaelin says this year will focus on domestic cheeses and the Roth brand. “We will see a complete Roth relaunch focusing on an umbrella approach, so these items will be recognized under the Roth brand. We will have a lot of culinary experiences under that range,” Kaelin says. Particularly, he says the relaunch will work to bring the company’s different types of specialty cheeses, such as Gouda, Havarti and Gruyere, under the same Roth brand so people understand that these cheeses all are part of the same high-quality company. The relaunch will start this summer. “We feel there’s quite a lot of potential in the specialty cheese side,” Kaelin says. “The specialty cheese market has been growing the last couple years in double digits, must faster than non- specialty cheeses. We will put a stab in that market with the Roth brand.” Earlier this year, Emmi Roth USA welcomed a new CEO and president, Steve Millard. With more than 20 years of management and sales experience in the consumer-packaged goods industry, including 10 years for the Dannon Co., Millard joined Emmi Roth USA in 2007, was named senior vice president of sales in 2009 and was promoted to president in 2010. He succeeds former CEO Steve McKeon, who remains active in special strategic projects on the company’s board of directors. Between continuing to integrate recent acquisitions into the company and dealing with increasing milk prices, Emmi Roth USA had a full plate this past year but still made room for new product introductions and repositioning of the Emmi brand. The company in the past year has focused on the relaunch of the Emmi line of imported and fresh dairy items including its yogurts last sum- For more information please visit www.tetrapak.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 28 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

“We have seen quite a growth in the uct Contest. At last summer’s Wisconsin contest. Tête de Moine was named best KEY PLAYERS fondue trend, which took off in the ’70s State Fair Cheese & Butter Contest, of class among Smear Ripened Hard Continued from page 27 and is popular again. The next step is Emmi Roth USA received first place in Cheeses, Le Gruyère AOC du Haut-Joret social eating with Raclette,” he says. the Smear-Ripened Cheese class for received second in its class, and the the yogurt is available during winter “I believe for the next holiday season its Raclette. smear-ripened Bündner Bergkäse and months from a new online shop Emmi we will see quite a bit of growth there.” Two traditional Swiss cheeses dis- an Appenzeller Kaese won third in their Roth USA launched in December. The Many of the company’s specialty tributed in the United States through respective categories. site offers American and imported cheeses, both domestic and imported, Emmi Roth USA were big winners at this Emmi Roth USA cheeses from specialty cheeses, fresh dairy products received awards at contests this past spring’s World Championship Cheese Monroe, Wis., also did well at the World and gift ideas such as fondue sets and year. At the ACS contest last summer, in Contest. Emmi Winzer, a smear-ripened Championship Cheese Contest. Rofumo Raclette party packages. addition to the first- and second-place semi-soft cheese made in Wattenwil, earned a bronze medal in the Smoked In January, the company launched awards for its GranQueso Reserve and Switzerland, was named overall first Soft and Semi-soft class, and Grand Cru Emmi Raclette slices, which come in a GranQueso, Emmi Roth USA received a runner-up, and Emmi Appenzeller, a Gruyere Surchoix finished fourth in the 14-ounce package of 10 slices of oven- third-place award for its Rofumo in the classic Swiss cheese made in Andwil, very competitive Gruyere class. ready Raclette. Kaelin says he sees a Open Category for cow’s milk cheeses. Switzerland, was named second runner- lot of potential for social events with Emmi Roth USA received third in up out of all 2,204 entries. Raclette, which can be poured over the Open Semi-soft Cheese class for Other cheeses made in Switzerland vegetables and potatoes or melted on its Valfino during last summer’s World and offered through Emmi also earned top of meat in the pans. Dairy Expo Championship Dairy Prod- medals in their individual classes at this

Foremost Farms USA Baraboo, Wis.

Key executives: Dave Fuhrmann, pres. & CEO; Joe Weis, VP, member services & milk marketing; Michael Doyle, CFO & VP, ﬁnance; Doug Wilke, VP, marketing & technology; Mike Pron- schinske, VP, manufacturing; Michael McDonald, VP, human resources, safety & communications Cheese plants: Alma Center, Wis. (Mozzarella, LMPS Mozzarella, condensed whey); Appleton, Wis. (Moz- zarella, LMPS Mozzarella, reduced-fat Mozzarella, direct shred, condensed WPC, dry permeate); Chilton, Wis. (Moz- zarella, LMPS Mozzarella, Provolone, smoked Provolone, String, condensed WPC, condensed permeate); Clayton, Wis. (Mozzarella, LMPS Mozzarella, Provolone, condensed WPC, condensed permeate); Lancaster, Wis. (milled Cheddar, milled marbled Cheddar, condensed WPC, condensed permeate, condensed whey); Marshﬁeld, Wis. (milled colored Cheddar, milled white Cheddar, Colby, Farmers cheese, lowfat Cheddar, lowfat Colby, Monterey Jack, condensed whey); Milan, Wis. (Mozzarella, LMPS Mozzarella, reduced-fat Mozzarella, Provolone, condensed WPC, condensed permeate); Plover, Wis. (whole whey powder, edible lactose, reduced minerals whey, reduced minerals WPC, WPC, organic whole whey powder); Preston, Minn. (dry blends, WPC, contract blending); Reedsburg, Wis. (butter, condensed skim milk, condensed buttermilk, sweet cream); Richland Center, Wis. (Mozzarella, LMPS Mozzarella, whole whey powder, condensed whey permeate, condensed WPC, condensed permeate); Rothschild, Wis. (dry permeate, pharmaceutical lactose, edible lactose); Sparta, Wis. (NDM, condensed skim milk, WPC, cultured milk powder); Waumandee, Wis. (milled Cheddar, Colby Jack, Monterey Jack, 640-lb. Mozzarella, condensed permeate, condensed WPC)

For more information please visit www.foremostfarms.com Turn to KEY PLAYERS, page 29

Behr says. to sound animal well-being practices.” and whey ingredients,” Behr says. KEY PLAYERS The cooperative also focused on ob- Foremost Farms also has implement- In the coming year, the cooperative will Continued from page 28 taining Safe Quality Foods (SQF) Level ed its own member outreach program, evaluate long-term export opportunities. 2 certification at 12 of its cheese and Cooperative Leaders, and graduated its Other top goals in 2012 are to formalize Estimated annual cheese produced: ingredient plants in 2011. first class in 2011. supply chain management, continued 503 million lbs. “That gives our customers the confi- “Cooperative Leaders are members focus on product quality and safety, and Estimated annual cheese marketed: dence that our products will meet their between the ages of 22 and 45 who commit fine-tuning manufacturing processes at 503 million lbs. quality and food safety expectations,” to a three-year program of learning more plants in Appleton and Chilton, Wis. Estimated 2011 sales: $1.7 billion Behr says. about Foremost Farms, the dairy industry, Dave Fuhrmann, president, Foremost Projected 2012 sales: $1.6 billion Foremost Farms’ commitment to qual- dairy policy and regulatory issues and Farms, received national recognition in Percentage of sales from cheese: 57% ity assurance doesn’t end in processing leadership,” Behr says. “Sixteen members January for his contributions to the dairy Market segments for cheese: 30% facilities. By the end of 2011, 36 percent from Wisconsin, Iowa and Minnesota industry. The International Dairy Foods retail; 35% foodservice; 35% ingredients of its farms had completed on-farm as- participated in the program.” Association (IDFA) bestowed its Soar- Website: www.foremostfarms.com sessments through the National Dairy Foremost Farms doesn’t plan to unveil ing Eagle Award on Fuhrmann for his A look inside: Maintaining a high Farmers Assuring Responsible Manage- any new products in the coming year — service as chair of the National Cheese level of product quality and continuing ment (FARM) program. but that’s always subject to change. Institute (NCI). an aggressive capital improvement plan “That represents 66 percent of our “Product development is driven by “In the dairy industry, there’s a topped the list of priorities of Foremost milk supply,” Behr says. “The FARM pro- customer need as Foremost Farms is a diverse mix of folks, and Dave is one of Farms USA dairy cooperative in 2011. gram validates our members commitment custom manufacturer of cheese, butter Turn to KEY PLAYERS, page 30 The cooperative completed a massive expansion project at its Mozzarella cheese plant in Appleton, Wis., in 2011. “The expansion doubled the plant’s annual capacity from 65 million pounds to 130 million pounds of cheese. The cheese will be sold to industrial and foodservice customers,” says Joan Behr, director of communications and brand management, Foremost Farms. Starting up the expanded Appleton plant and training employees to use the facility’s new equipment and technology to optimize product quality and manufacturing efficiency was one of the cooperative’s biggest accomplishments over the last year, Behr says. Foremost Farms received a $3.1 million Special Agricultural Facilities Grant from the Wisconsin Department of Agri- culture, Trade and Consumer Protection to complete the project, which created an estimated 35 new full-time jobs. “Ramping up the production and marketing of the additional Mozzarella cheese produced in Appleton was a priority,” Behr says. Enhancements at the plant in Apple- ton have allowed Foremost Farms to consolidate its Mozzarella production, and the cooperative responded by ceas- ing production of Mozzarella at its plant in Wilson, Wis., in August 2011. Also in 2011, Foremost finished expansion of its plant in Rothschild, Wis. The facility focuses on production of pharmaceutical-grade lactose in partnership with Kerry Group’s Sheffield Bio-Science in Beloit, Wis. “Construction of a new high concen- trating evaporator began in September 2011 at our Rothschild, Wis., plant,” says Behr. “The evaporator replaced an older unit and will keep the plant’s three lactose dryers running at full capacity.” Amid expansion of its production facilities, Behr says, quality remains among Foremost Farms’ top priorities moving forward. “Foremost Farms set minimum quality standards for farmer-members to complement the quality premiums that are available to them. Quality committees are actively engaged at each of our plants to ensure that our cheese, butter and whey ingredients meet our customers’ quality and functionality requirements,” For more information please visit www.fairwaydairy.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 30 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Mascarpone, Bakers Cheese, direct-set designed for industrial and home baking technical services; John Lanigan, sr. VP, KEY PLAYERS cream cheese, yogurt cream cheese, applications. It provides rich and creamy milk procurement; Daragh Maccabee, Continued from page 29 organic cream cheese, flavored cream texture to a wide variety of applications CFO & VP, finance; Shawn Athay, VP, cheese dips & spreads, Baking Cheeze such as cheesecakes, frostings, fillings, human resources & organizational the rare individuals who’s able to mix the Blend, imitation cream cheese) pastries and sauces. development; Niamh Kelly, VP, strategy cooperative world with the proprietary Estimated annual cheese produced: The company has celebrated its fourth Cheese plants: Gooding, Idaho 55 million lbs. world,” says Jon Davis, NCI chairman and year of providing the New York City School (barrel cheese); Twin Falls, Idaho (40- Estimated annual cheese marketed: CEO of Davisco Foods. “Watching Dave System, the largest school system in the lb. block Cheddar, Colby, Colby Jack, 55 million lbs. interact in meetings and watching him United States, with its patented Hahn’s Yo- Pepper Jack, reduced-fat Cheddar, Estimated 2011 sales: $70 million lead with his intellect and experience gurt & Cream Cheese and it’s being offered reduced-fat Monterey Jack, Muenster, Projected 2012 sales: $80+ million makes you want to get more involved to more than 1.1 million students daily. Asadero, Queso Quesadilla, organic Percentage of sales from cheese: 100% and follow his lead.” Franklin Foods’ Green Mountain Cheddar, Monterey Jack & Colby) Market segments for cheese: 38% Foremost Farms’ products also fared Farms Tzatziki Savory Yogurt Dips also are Cheese and ingredient-related joint retail; 45% foodservice; 17% ingredients. well on the competition circuit. At the now available in 200 Publix Jacksonville venture: Southwest Cheese Co., Clovis, Percentage of sales from cheese: 100% National Milk Producers Federation Division stores. The 200 Jacksonville N.M. — JV cheese operation with the Website: www.franklinfoods.com (NMPF) 2011 Championship Cheese Division stores include cities (not inclu- cooperative members of the Greater A look inside: Franklin Foods is the Contest, the company was awarded the sive): Daytona, Tallahassee, Panama City, Southwest Agency (DFA, Select Milk third-largest cream cheese manufacturer Best Overall Cheese Chairman’s Plaque Pensacola and Hilton Head Island. The Producers, Zia Milk Producers, Lon- and the second-largest private label cream and first place for its Extra Sharp Ched- 8-ounce cups of Tzatziki Savory Yogurt Dips eStar) (40- and 640-lb. block Cheddar, cheese manufacturer in the United States, dar. It also earned second place for its are located in the refrigerated deli cheese Colby, Monterey Jack, Pepper Jack, according to Rocco Cardinale, director of whole milk Mozzarella and Extra Sharp section in two flavors: Cucumber Garlic, Muenster, Asadero, Queso Quesadilla, marketing, Franklin Foods. White Cheddar and third place for its Pro- and Roasted Red Pepper and Artichoke. Colby Jack) The company began operating in 1899 volone with Lipase and its Mild Cheddar. Cardinale says the company continues Estimated annual cheese produced: in a small building at the end of Depot At the World Championship Cheese to innovate, and currently has six patents 810 million lbs. Street in Enosburg Falls, Vt., and has grown Contest in March, its aged Cheddar with eight more pending. Estimated annual cheese marketed: significantly since then. Its current chair- took second place in the aged 1-2 years Franklin Foods is no stranger to 810 million lbs. man, Nordahl Brue, and partner Michael category and its part-skim Mozzarella awards. In this spring’s World Champi- Estimated 2011 sales: $1.4 billion Dressell purchased the company in 1989. took best of class honors. onship Cheese Contest, the company’s Projected 2012 sales: $1.4 billion President and CEO Jon Gutknecht came At the Wisconsin State Fair, Foremost Green Mountain Farms Garlic & Herb Percentage of sales from cheese: 95% on board in 1999 and is now a partner in Farms’ salted butter varieties claimed Spreadable Cheese placed second in the Market segments for cheese: 35% the business. The company has weathered first and third place honors. Flavored Spreadable Cheeses class. Green retail; 50% foodservice; 15% ingredients many changes, improvements and ad- Mountain Farms Salsa Cream Cheese Websites: www.glanbiausa.com, vances for the years, but its executives say placed third in the same class. www.glanbianutritionals.com one thing remains the same: If you make a The company also shined at the World A look inside: Glanbia Foods Inc. is good, wholesome and innovative product, Dairy Expo Championship Dairy Product looking at steady growth in the year ahead. you will find an audience. Contest last summer. Franklin Foods The company in January 2012 signed Quality remains key. In 2009 the com- swept the highly competitive Flavored an agreement with the Twin Falls Urban Franklin Foods pany’s plant achieved SQF 2000 Level 3 Cream Cheese category, receiving gold, Renewal Agency (TFURA) to build a Delray Beach, Fla. certification for food quality and food silver and bronze medals. In addition state-of-the-art Cheese Innovation Cen- safety by the Safe Quality Food Institute. to its own proprietary brands, Franklin ter and corporate offices in downtown Key executives: Nordahl Brue, chair- Recently, Franklin Foods launched Foods produces flavored cream cheese Twin Falls, Idaho. man; Jon Gutknecht, pres. & CEO; John its Hahn’s strawberry cream cheese in for leading store brands and bagel chains. Slated for construction later this Ovitt, GM; Marc Poirier, CFO; Steve 6-ounce containers with select retailers Also last summer, Franklin Foods’ year, the goal is to open the new complex Barrows, VP, sales; Rocco Cardinale, across the United States. Neufchatel won a bronze medal in the in the first quarter of 2013, company of- dir., marketing This past year, the company intro- Open — Made from Cow’s Milk category ficials say. The building will be located Cheese plant: Enosburg Falls, Vt. duced its Baking Cheeze Blend for at the American Cheese Society’s com- on the corner of Fourth Avenue and (cultured cream cheese, cream cheese, foodservice. Baking Cheeze Blend is petition. Franklin Foods’ award-winning Shoshone Street West in downtown Neufchatel is used in its proprietary Twin Falls. The new corporate office branded products as well as its private will bring more than 100 employees We’re in this label brands. together downtown. The company received Vermont’s Jeff Williams, CEO, Glanbia Foods, together... “Franklin County Business of the Year” for says creating a new business environ- 2010 from the Franklin County Industrial ment has been years in the making. Development Corporation. The award “As we have grown, and as needs in

Metal No matter what level of SQF acknowledges Franklin Foods’ commit- the cheese market change, it was es- Detectable certi!cation you are trying ment to its employees, community and sential to address two critical items,” Products to achieve – Food Safety manufacturing facility investments in Williams says. “First, ensuring our team

Hand & Fundamentals, HACCP Food New England’s largest dairy county and is located under ‘one roof.’ Second, Surface Safety Plans, or Quality milk shed. we want to ensure that we meet the Sanitation Management Systems, requirements of our customers and the Color- marketplace.” Coded we can help! Products The new ofﬁce complex will be approximately 35,000 square feet, while Sanitation & the Cheese Innovation Center will com- EnvironmentalTesting prise an additional 14,000 square feet, Williams says. The cost of the project is Glanbia Foods Inc. estimated at $13 million to $15 million. Twin Falls, Idaho Williams notes that the new Cheese Innovation Center will be an essential Parent company: Glanbia plc, Let’s work together to provide safe food through SQF certi!cation. tool to address the changing dynamics Kilkenny, Ireland Call Nelson-Jameson !rst for all your supply needs. in the marketplace. Key executives: Jeff Williams, It will essentially serve as a mini pres. & CEO; George Chappell, pres., cheese plant, he adds. 1-800-826-8302 Southwest Cheese Co. LLC (JV); Wilf “It will be a small version of a center www.nelsonjameson.com Costello, exec. VP, commercial, South- we have in the middle of our large cheese west Cheese Co.; John Mutchler, exec. For more information please visit www.nelsonjameson.com VP, operations; Barney Krueger, sr. VP, Turn to KEY PLAYERS, page 31

were strong, yet somewhat volatile, plant; Jim Jessen, production mgr., says Dolores Wheeler, president and KEY PLAYERS for most of the year, compared with UHT plant; Jason Simper, sales; Clyde CEO, Gossner Foods Inc. She notes that Continued from page 30 2010 due to a combination of market Johnson, production mgr., Logan, Utah, Gossner Foods currently is selling its factors. Retail cheese sales were down cheese plant shelf-stable milk products in 12 coun- plant in Gooding,” he says. “However, overall, mainly as a result of consumer Cheese plants: Logan, Utah (Swiss, tries and its cheese in nine countries. as a stand-alone plant, it provides ad- resistance to retail price increases. This Baby Swiss, Muenster, naturally smoked Wheeler adds that the company is ditional opportunities for innovation, was more than offset by relatively strong cheese, full service retail & foodservice looking to Asia as a possible market research and customer interaction that demand from the foodservice sector and packaging operation); Heyburn, Idaho to expand into in the future. However, we cannot accommodate in the middle export sales of American-style Cheddar, (Swiss, Baby Swiss, Colby Jack & Pepper she is quick to note that Gossner Foods of a larger plant.” which were very strong, increasing more Jack Mini-horn); Imperial Valley Cheese is more interested in increasing its The center will have open and en- than 30 percent in 2011, following a of California, El Centro, Calif. (Swiss, customers in existing domestic and closed vats to make commercial styles 60-percent increase in 2010. Old World Swiss, Asadero, Muenster) foreign markets more than expanding of cheese, as well as an aging room, The trading environment for U.S. Aseptic milk plant: Logan, Utah into additional markets. cooler, lab and kitchen. cheese in 2012 has some challenges, (Shelf-stable milk products) One of the foreign endeavours the “We’ll also encourage customers to Glanbia notes. Higher U.S. milk pro- Estimated annual cheese produced: company is most proud of is its recent come in and work with us side-by-side,” duction is expected to result in a lower 66 million lbs. arrangement to have its shelf-stable he says. average U.S. cheese market price in Estimated annual cheese marketed: milk products sent to U.S. troops in Williams says both the Cheese Inno- 2012. However, overall U.S. cheese is 72 million lbs. Afghanistan. vation Center and office building will be forecast to deliver a performance in Estimated 2011 sales: $312 million The company’s shelf-stable milk also built and owned by Uptown Developers, 2012 broadly in line with 2011. Projected 2012 sales: $325 million is making its way into schools in other and Glanbia Foods will be leasing the Glanbia Foods’ cheese products also Percentage of sales from cheese: 66% countries. building from them. received industry recognition over the Market segments for cheese: 45% In 2011, exports were 30 percent of Even though the company is leasing, past year. retail; 45% foodservice; 10% ingredients the company’s shelf-stable milk busi- it is making a long-term commitment to At this spring’s 2012 World Champi- Website: www.gossnerfoods.com ness, notes Kelly Luthi, plant manager downtown Twin Falls, he adds. onship Cheese Contest, sponsored by A look inside: Gossner Foods Inc. for the company’s ultra high tempera- “Over the years with growth and the Wisconsin Cheese Makers Associa- over the past year has increased its ture (UHT) milk plant. development, business has been pulled tion, Glanbia Foods swept the Pepper sales of Swiss cheese and shelf-stable At home, the company recently away from that downtown area,” he says. Flavored “American” Style Cheeses milk products, and the company hopes added an aseptic milk plant next to its “There is a lot of space, and we have class with its Habanero Pepper Jack to keep growing in these areas in 2012. cheese plant in Logan, Utah. The plant the opportunity to go down there and (first and second) and its Pepper Jack “One of the things we’ve really taken produces shelf-stable milk products un- help TFURA revitalize the downtown (third). The company also placed first a look at in the past year is the number der a variety of labels, both private and corridor.” in the Medium Cheddar class at the of countries our milk and cheese is in,” Turn to KEY PLAYERS, page 32 Glanbia Foods last year also built contest. a new cooler at its Twin Falls plant for Also at the same contest, Glanbia cold storage. Foods placed second in the Flavored “We can now store about 3 weeks’ Cheeses with Sweet or ‘Dessert’ Con- worth of production in there,” Williams diments class with its Monterey Jack says, noting that prior to adding the with Walnuts, and third in the Mild cooler, the company had to use storage Cheddar, Sharp to Aged Bandaged outside the company. Cheddar, Monterey Jack and Marbled In addition, Glanbia will build a new Curd Cheese classes. truck shop and driver facility in Gooding At last year’s Idaho Milk Processors in 2012 for hauling cheese and whey Cheese Contest, held Aug. 9 at Glanbia between its facilities, Williams says. Foods’ Twin Falls plant, Glanbia’s Colby Glanbia Foods also will continue to received first and third place in the grow its export market in 2012, particu- Colby/Monterey Jack class; its Red Pep- larly focusing on growing its exports of per cheese placed third in the Spiced cheese, Williams says. Cheese class; its White Cheddar with He notes that the company has Chives and Monterey Jack with Pecans people “on the ground” in several placed second and third, respectively, in regions including Asia, Mexico and the Flavored Cheese class; and its Granu- the Middle East/South Africa to help lar Curd placed second in the Granular facilitate this growth. Cheese for Manufacturing class. Glanbia Foods also continues to export a lot of its whey products including whey proteins. “We’re ramping up our whey production because we have more demand than we have product, and we think it will continue,” Williams notes. “We’re always looking at how we can create more value out of the whey stream.” In Glanbia’s 2011 financial results released in February, the company notes that 2011 was a positive year for global Gossner Foods Inc. dairy markets following a good year in Logan, Utah 2010. Despite a significant increase in global milk production, overall de- Key executives: Dolores Wheeler, mand proved to be resilient, resulting pres. & CEO; Greg Rowley, exec. VP; in a modest market correction in the Drew Miller, CFO; Dave Larsen, cheese second half. Many of the 2011 demand plant mgr., Logan, Utah; Clemente characteristics, including demand from Russo, cheese plant mgr., Imperial developing economies, are expected to Valley Cheese; Brian Wilson, cheese prevail this year. plant mgr., Magic Valley Cheese, Burley, For its U.S. cheese segment, Glanbia Idaho; Kelly Luthi, plant mgr., UHT notes that in 2011, U.S. cheese prices For more information please visit www.gossnerfoods.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 32 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

its Swiss, made by Thom Stimpson. The Website: www.graftonvillagecheese.com some of its cheeses under the new Graf- KEY PLAYERS company’s Swiss also earned second and A look inside: Grafton Village Cheese ton Tavern Select line of traditionally Continued from page 31 third place finishes in the Swiss cheese Co., known for its 1- to 4-year aged aged, handmade raw milk Cheddars class at the contest. Cheddars, this past year did a whole packaged in a wedge shape. This new In addition, the company received a new rebranding of its products and line includes the company’s 2, 3- and Gossner owned. The 75,000-square-foot second-place finish in the Aged Ched- introduced new lines and varieties of 4-year naturally-aged Cheddars and aseptic plant is slated for completion dar class and a third-place finish in its cheeses. its Maple Smoked Cheddar. The Tavern early this year. the Colby/Monterey Jack class at the In November, the company launched Select line is named for the Grafton On the cheese side of the business, contest, as well as a first-place finish new Grafton Cave Aged cheeses, which Inn, a Grafton, Vt., landmark since the company recently completed a in the Flavored Cheese class with its include small-batch specialty cow’s, 1801 that regularly features Grafton cheese plant automation project at its Smoked Swiss. sheep’s and mixed milk cheeses cre- Village cheeses and also is owned by Logan cheese plant, says Dave Larsen, Gossner Foods also swept the top ated by award-winning cheesemaker the Windham Foundation. cheese plant manager, Gossner Foods. three spots in the Open Reduced Fat Dane Huebner. “Naming our 2-year, 3-year, 4-year As part of the project, four lines were Cheese class with its Reduced Fat Swiss Among the cheeses in the new and Maple Smoked Cheddar Tavern converted to automated case packing at the contest. Cave Aged line are: Vermont Leyden, a Select helps people understand the and palletizing. Dutch-style cheese with a buttery flavor partnership between the Grafton Inn In 2012, the company also hopes to and texture and a cumin bite; Vermont and the cheesemakers,” Huebner says. make upgrades to its plant in Heyburn, Barndance, a semi-hard sheep’s milk “Tavern Select Cheddars are utterly Idaho. cheese with a hint of cow’s milk that is distinct, and are the product of the “We have started the ordering and tangy and sharp; Clothbound Cheddar, a unique mix of people and place that is construction process for additional very bold cheese with nut and mushroom Grafton Village.” cheese vats,” Larsen notes. He adds notes; Naked Cheddar, a sharp and but- The nonprofit Windham Founda- that the additional vats will allow the tery cheese cave-aged without cloth to tion’s mission is to promote the vital- company to add to its Swiss, Muenster achieve a delicate mushroomy palate; ity of Vermont’s rural communities and mini-horn volume. Bismark and Truffled Bismark, a tender, through philanthropic and educational The company notes that “kaizen” tangy and sweet sheep’s milk cheese programs and its subsidiaries. Gullotti or “continual improvement” is an ap- Grafton Village Cheese Co. that has a creamy, hazelnut finish and says a huge part of what the foundation proach to productivity improvement Grafton & Brattleboro, Vt. is available plain or with white and and its affiliate businesses do is to take that keeps the operation “a cut above black truffles and truffle-infused olive part in the community and promote the rest.” With its ongoing philosophy Ownership: Windham Foundation, oil; Shepsog, a complex, earthy cheese Vermont-made products. of continuous improvement, Gossner Grafton, Vt. made from sheep’s and cow’s milk and “We have a donation program, Foods has become one of the most Key executives: Bob Allen, pres.; aged a minimum of five months; and Red where we receive donation requests technologically-advanced Swiss cheese Greg Kathan, facilities mgr.; Ellyn Vask, a semi-soft, washed-rind sheep’s every month. We work to support those plants in the country, he says. Ladd, production mgr.; Karen Gaudette- milk cheese with a bright-red rind and nonprofits in the area through product In the coming year, the company Becker, VP, sales; Melissa Gullotti, white paste. donations for their fundraising initia- hopes to continue growth in both milk communications dir. Grafton Cave Aged cheeses are aged tives,” she says. “One of the projects we and cheese sales. Gossner Foods cur- Cheese plant: Brattleboro, Vt. (aged in caves that were built a year and a half work with is the Vermont Foodbank. We rently is working to expand offerings Cheddar 1-4 years, flavored Cheddar); ago at the Grafton, Vt., facility specially provide it with a lot of cheese, which in the flavored milk category, with ad- Grafton, Vt. (aged Cheddar 1-4 years, for this line. gets distributed to local food banks in ditional details to come later this year, Cave Aged cheeses) “Before that we had cave-aged Windham County.” Luthi says. Estimated annual cheese produced: cheese, but we were aging it out west Whether it’s providing products to Gossner Foods’ products also con- 1.4 million lbs. or up north,” says Melissa Gullotti, feed people, helping other nonprofits, tinued to gain industry recognition in Estimated 2011 sales: $8.8 million communications director of Windham hosting community events or teaching the past year. At the annual Idaho Milk Projected 2012 sales: $8.8 million Foundation, Grafton Village Cheese’s children about cheesemaking, Gullotti Processors Cheese Contest held in Au- Percentage of sales from cheese: 89% parent company. “When creating the says everything at the Windham Foun- gust, Gossner Foods’ Magic Valley plant Market segments for cheese: 82% new cheeses, we wanted our own fla- dation and Grafton Village Cheese goes received the second reserve award for retail; 16% foodservice; 2% ingredients vor profile, including where they were back to the mission of promoting the aged at.” Vermont community. Grafton Village has seen immedi- “Our employees are so involved in ate success with these cheeses. At the community. It’s a really nice flow,” the World Cheese Awards in Birming- she says. “It’s ongoing, part of our ev- ham, England, last fall, the Vermont eryday life.” Clothbound Cheddar earned a gold medal and the company’s Barndance, Shepsog, Truffled Bismark and Red Vask all received bronze medals. The Cave Aged line currently is available in select Northeast locations, and Grafton Village will focus this year on Grände Cheese Co. introducing these small-batch cheeses Brownsville, Wis. to additional markets. “The Cave Aged line will be in spe- Key executives: Wayne Matzke, pres. cialty cheese shops only, just because & CEO; John Fridirici, VP, milk market- it’s so small,” Gullotti says. “We’ve done ing & procurement; Paul Graham, VP, some test markets with the Cave Aged custom ingredients group; Dave Her- cheeses and received positive results. rmann, VP, information technology; We’re really trying to reach out to the Ryan Cropper, VP, human resources; cheesemongers, which is our strategy Jeffrey Kondo, VP, cheese technology & as we are starting to roll it out.” corporate quality assurance; Todd Koss, In addition to the medals for its VP, finance & accounting; Michael Mag- Cave Aged cheeses at the World Cheese ers, VP, marketing; Michael Nelson, VP, Awards, Grafton Village Cheese also operations; Darryl Thompson, VP, sales received a second-place award for its Cheese plants: Brownsville, Wis. Grafton Duet during last summer’s (Mozzarella, Fior di Latte); Rolling American Cheese Society contest. Meadows, Fond du Lac, Wis. (dicing For more information please visit www.novakscheese.com The company last year rebranded Turn to KEY PLAYERS, page 33

global safety initiatives out there,” Epprecht, VP, co-manufacturing; Dan Estimated annual cheese produced: KEY PLAYERS Matzke says. “We’re doing a lot of work Zagzebski, VP, co-manufacturing & retail 180 million lbs. Continued from page 32 in that area.” sales West; Craig Filkouski, VP, packaging; Estimated annual cheese marketed: Kurt Epprecht, VP, procurement; Bill 1.0 billion lbs. Andrews, retail sales East & foodservice; 2011 sales: $2.2 billion & shredding, cut & wrap, aging); Fond Russ Mullins, VP, ﬁnance; Mary Jo Tour- Market segments for cheese: 70% du Lac, Wis. (distribution); Friendship, met, VP, human resources; Ed Jacquay, retail; 25% foodservice; 5% ingredients Wis. (value-added custom ingredients); dir., manufacturing; Tim Ault, dir., quality Website: www.greatlakescheese.com Juda, Wis. (Mozzarella, Ricotta); Cheese plants: Adams, N.Y. (aged A look inside: Great Lakes Cheese Rubicon, Wis. (Cheddar, Parmesan, Cheddar, whey); Cuba, N.Y. (Mozzarella & Co. Inc. in late March announced an Provolone, Romano); Wyocena, Wis. Provolone, shreds & foodservice, whey); agreement to acquire Seymour Dairy (Mozzarella, Provolone) Hiram, Ohio (chunks, slices, shreds, deli Co. Inc., Seymour, Wis. Market segments for cheese: Largely cuts); Fillmore, Utah (chunks, slices, deli Great Lakes Cheese has offered jobs foodservice Great Lakes Cheese Co. Inc. cuts, shreds — retail & foodservice); La to the approximately 50 current employ- Website: www.grande.com Hiram, Ohio Crosse, Wis. (process — retail & food- ees at Seymour Dairy Co. Great Lakes A look inside: Grände Cheese Co. service); Plymouth, Wis. (chunks, slices, Cheese Seymour Inc. will continue to be celebrated its 70th anniversary in 2011. Key executives: Gary Vanic, pres. & shreds — retail & foodservice); Wausau, led by Mike Brennenstuhl, who began Founded by Italian immigrant Filippo CEO; Heidi Eller, chairman of the board; Wis. (Blue, deli trays, chunks, vacuum the company in 2005. Candela, who learned the art of making Hans Epprecht, board member; John slices, cups, packaging & distribution) ﬁne Italian cheeses in his native village Turn to KEY PLAYERS, page 34 of Montelepre on the island of Sicily, Grände originally made Italian eating and grating cheeses such as Provolone and Romano. In later years, pizza became popular and Grände began to produce its trademarked Mozzarella. As part of its 70th anniversary celebration, Grände held an internal event for its employees called “Customer for a Day,” offering an opportunity for them to experience Grände products from a customer’s point of view. “It was an event aimed at exposing our associates to all the various attributes that make our brand so unique in the various markets,” says Wayne Matzke, president and CEO, Grände Cheese Co. “It was clearly an investment in our associates toward the complexities of our marketplace. It was very well-received. People I think got a lot of mileage out of it from an educational point of view.” Grände also has continued to expand its lines of traditional Italian cheese and innovative powder products. In spring 2011, Grände introduced Cepponelli, a Mozzarella log, to its line of Fresh Mozzarella products for its foodservice business. In mid-year 2011, Grände also introduced two new custom ingredient products to its value-added whey offerings. One of these new products is Ultra 9100, a whey protein isolate product. “We would sell this to people who are looking to incorporate various levels of protein into drinks or for applications in food products,” Matzke says. The other whey protein product Grände has introduced is a new line of yogurt powder products. “The application would be for those people who incorporate yogurt as a base into dressings, into formulations of their products, in place of cream or some other ingredients,” Matzke says. “Yogurt powder has gotten quite popular lately.” For the coming year, Matzke says Grände will focus on the overall area of food safety and meeting the new requirements of the Food Safety Mod- ernization Act. “One of the biggest things is the accelerated involvement in food safety, meeting the needs of the Food Safety Modernization Act and all the other For more information please visit www.greatlakescheese.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 34 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Great Lakes Cheese. “We also want to ognition in the past year, as well. The clean room, automated palletizing and KEY PLAYERS use this as our stepping stone into fur- company received a gold medal and coding,” says Ryan Ramsey, marketing Continued from page 33 ther growth in the snack arena.” two silver medals for its Cheddar (gold) coordinator, Guggisberg Cheese. With this in mind, Great Lakes and Aged and “Super” Aged Cheddars Also topping the list of improve- Seymour Dairy produces six different Cheese plans to offer two new snack (silvers) at the 2011 New York State ments are new loading docks, an Blue cheese products. cheese items that are three-fourths of Dairy Products Competition. employee break room, offices and a “Blue-veined cheeses are a growing an ounce in late summer, Zagzebski says. In addition, Great Lakes Cheese this research and development laboratory. segment that fits well into Great Lakes The pieces will be available in display past spring placed third in the Sharp “We will be using the new Sugarcreek Cheese’s broad line of products for bags of various counts. Cheddar class with its Sharp Cheddar plant layout to create more efficiency retail and foodservice markets,” says “We are excited to introduce the new at the 2012 World Championship Cheese and quality control while boosting pro- Gary Vanic, president and CEO, Great easy-open package style in the snack Contest, sponsored by the Wisconsin duction of our Swiss,” says Richard Gug- Lakes Cheese. category,” he says. Cheese Makers Association. The com- gisberg, president of Guggisberg Cheese. Great Lakes cheese this year also Great Lakes Cheese in 2012 will look pany’s White Cheddar Cheese also In addition to the Sugarcreek expan- redesigned its 8-ounce rigid shingle to continued growth of its Adams Re- placed third in the Open Class Shredded sion, the company also has implemented package and relaunched the product serve program as well, Zagzebski adds. Cheese, Flavored or Unflavored category an environmentally-conscious phospho- with the new design, says John Eppre- Vanic notes that the company has at the contest. rus removal system and installed four cht, vice president of co-manufacturing, completed an expansion at its Hiram, new copper-lined vats at its Doughty Great Lakes Cheese. Ohio, plant. The expansion focused on Valley plant in Millersburg, Ohio. The company also is adding some two areas: increased storage of finished “That has resulted in 100 percent ‘A’ additional cheese varieties to its rigid goods and increased cold storage space Guggisberg Cheese Inc. grade product every month since the vat cracker-cut package as an extension of for the additional cheese now coming Millersburg, Ohio installation in August,” says Ramsey. the snacking and entertainment line. out of the Adams, N.Y., plant. The ad- Guggisberg Cheese also focused on “The snacking segment has been an dition to Hiram was approximately expanding its private label offerings in area of growth for us,” Epprecht says. 126,000 square feet. 2011. The company introduced 39-inch As part of that, Great Lakes Cheese in “That addition is ramped up and run- deli horns and also began marketing 2012 is going to begin producing String ning smoothly,” Epprecht says. “We’ve traditional 200-pound wheels of Swiss. cheese at its Cuba, N.Y., plant. also added some additional palletizing “Our 39-inch horns were marketed “The growth segment in this area equipment.” Key executives: Richard Guggisberg, aggressively for the first time in 2011, is phenomenal, and we see String as a He notes that in the past year, Great pres.; Diane Mellor, VP; Ray Kohl, pres., and we saw an increase in sales as delis potential growth area for Great Lakes Lakes Cheese received multiple awards Guggisberg Sales Co.; Shawn Shertzer, and slicing companies recognized the Cheese for private label and brands,” from retail chains for quality and ser- controller; Dick Bylsma, dir., sales, efficiency of the product,” says Ramsey. says Dan Zagzebski, vice president of vice, including Safeway and Food Lion. Indiana division In 2011, Guggisberg Cheese also co-manufacturing and retail sales West, Great Lakes received industry rec- Cheese plants: Doughty Valley plant, launched its campaign to phase out Millersburg, Ohio (Original Baby Swiss the Deutsch Käse Haus brand name wheels & deli slicing loaves, Amish on products produced at the plant in Butter Cheese wheels & deli slicing Middlebury, Ind., and replace it with loaves, Lucerne cheese wheels, Farm- the Guggisberg brand. ers cheese deli slicing loaves, grassfed “The first customers were converted Baby Swiss wheels); Sugarcreek, Ohio from the Deutsch Käse Haus label to (200-lb. block premium Swiss, 200-lb. the Guggisberg label in 2011 with very block Baby Swiss, Baby Swiss deli slicing positive feedback, and that is a trend loaves, Swiss Lace deli slicing loaves, we hope to see continue,” says Ramsey. 200-lb. Traditional Swiss wheels, cut & In addition to private label expan- wrap, evaporated whey concentrate); sion, a focus on high-quality products Deutsch Käse Haus plant, Middlebury, underlined the marketing strategies of Ind. (horns of Cheddar, Colby, Colby Guggisberg Cheese in 2011. Jack, Monterey Jack, Pepper Jack, “We wanted to push the supreme Marble Pepper cheese, Salsa Cheese, quality of our products and our commit- Cheese with Yogurt Cultures, Garden ment to ensuring quality, and our plant Vegetable Cheese, Amish Creamery additions speak for our commitment to Cheese, Farmers Cheese, Smoked the future,” says Ramsey. Gouda, Lacey Swiss). Richard Guggisberg says awards and Estimated annual cheese produced: recognition bestowed upon Guggisberg 30 million lbs. products are very nice, but continuing Estimated annual cheese marketed: to win over consumers has been the 30 million lbs. company’s top accomplishment in 2011. Estimated 2011 sales: $72 million “The best reward is our accom- Projected 2012 sales: $85 million plishments in the marketplace with Percentage of sales from cheese: 82% ever-increasing sales due to the qual- Market segments for cheese: 95% ity and efficiency of our products,” retail; 5% foodservice says Guggisberg. “Constant pursuit of Website: www.babyswiss.com improvement with the best quality is A look inside: For the last year, Gug- always the goal.” gisberg Cheese Inc. has been focused Although winning awards may not on marketing the premium quality of its be the primary goal of Richard Gug- products and continuing major facility gisberg, during the World Dairy Expo upgrades that will ensure the brand’s Championship Dairy Product Contest future vitality. the company’s Colby Longhorn — Construction on the plant in Sugar- produced at its facility in Middlebury creek, Ohio, is ongoing and will soon — claimed second place in the Colby/ bring additional production and storage Monterey Jack class. Guggisberg also capabilities to the facility. received second and third place honors “The result will be over 50,000 square in the Swiss class for its Swiss Block and feet of additional space including ag- Aged Swiss Block, respectively, at the ing rooms, cooler space, dry storage, same competition. automated packaging lines with modern For more information please visit www.babyswiss.com Turn to KEY PLAYERS, page 35

whey and manufactured by a special “It is our responsibility to improve our Estimated annual cheese produced: KEY PLAYERS cross-flow filtration process, says Denise local communities, not just by provid- 145,121 lbs. Continued from page 34 Skidmore, director of education and ing jobs, but also by contributing to a Estimated annual cheese marketed: public relations, Hilmar Cheese Co. variety of local organizations that make 117,263 lbs. “The Hilmar 9000 Whey Protein a difference for others.” Estimated 2011 sales: $889,392 Isolate, with its neutral flavor and Hilmar Cheese Co. was recognized Projected 2012 sales: $1 million favorable mineral profile, is a practical for its generosity to Emanuel Medical Percentage of sales from cheese: 96% fortification choice for nutrition bars, Center, Turlock, Calif., which helped Market segments for cheese: 90% ready-to-drink beverages and other the center build, renovate, purchase retail; 10% foodservice applications requiring a source of high equipment and provide hospice care. Website: www.hollandsfamilycheese. quality protein,” she says. The company also was recognized for com Hilmar Cheese Co. The product builds on Hilmar’s its contributions in other areas, includ- A look inside: Holland’s Family Hilmar, Calif. existing line of whey protein products, ing dedication to the arts, improving Cheese LLC has grown every year since including the Hilmar 9420 WPI intro- community food resources and educa- Rolf and Marieke Penterman started Key executives: John Jeter, pres. & duced last year. tion via its scholarship program and the business in 2006, and 2012 won’t CEO; Phil Robnett, VP, cheese sales; Clear in solution, Hilmar 9420 is school tour program at its Visitor Center, be any different. Rick Kaepernick, VP, operations; Regina designed for low-pH applications that which hosts 15,000 students each year. The Pentermans plan to expand on King, CFO; Jay Hicks, VP, sr. business require an excellent nutritional profile, a 100-acre parcel of land in Thorp, Wis. advisor; Tedd Struckmeyer, VP, engi- solubility and heat stability. Kimberly Rabuck, general manager, neering & business development; Kevin Hilmar Ingredients also manufac- says they envision breaking ground on Vogt, VP & GM, whey; David Ahlem, VP, tures a wide range of whey protein the new, state-of-the-art facility by the dairy procurement & policy; Jeremy concentrates, whey protein hydroly- end of 2012. In addition to building a Travis; VP, quality assurance sates and three grades of edible lactose: new dairy and creamery, the company Cheese plants: Hilmar, Calif. (40- and Natural, Fine Grind and Extra-Fine. The hopes to make the site an educational 640-lb. block Cheddar, Monterey Jack, company’s Pharmaceutical Lactose divi- center for the city. Pepper Jack, Colby, Colby Jack; WPC; sion is a global marketer and specializes “We want to have an educational WPI; WPH; lactose); Dalhart, Texas (40- in Crystalline grades. Holland’s Family Cheese LLC point of view so people can hear and lb & 640-lb. block Cheddar, Monterey Hilmar Cheese Co. — which on its Thorp, Wis. learn,” says Marieke Penterman. Jack, Pepper Jack, Colby, Colby Jack; website says it annually produces more Aside from the new facility’s com- WPC; WPI) cheese from its headquarters in Hilmar, Key executives: Rolf Penterman, co- munity outreach component, Holland’s Estimated annual cheese produced: Calif., than any other manufacturer in owner; Marieke Penterman, co-owner. Family Cheese has simply outgrown its 780 million lbs. the world — is currently in the per- Cheese plants: Thorp, Wis. (Gouda, current facility, she says. Estimated annual cheese marketed: mitting process for a new corporate flavored Gouda, aged Gouda) Turn to KEY PLAYERS, page 36 780 million lbs. administration building at its California Estimated 2011 sales: $1.7 billion site. The company will break ground on Percentage of sales from cheese: 83% the project this year, Skidmore says. Market segments for cheese: 60% The new administration building will retail; 35% foodservice; 5% ingredients provide more room for existing staff, Website: www.hilmarcheese.com and the company will be adding jobs A look inside: Hilmar Cheese Co. and in a second phase, she adds. its business unit, Hilmar Ingredients, Hilmar Cheese Co. this year contin- serves customers in more than 40 coun- ued to award college assistance through ties from its two manufacturing facili- its 10th annual scholarship program, ties in Hilmar, Calif., and Dalhart, Texas. designed to reflect the company’s Hilmar Cheese specializes in the continued support of higher education production of Cheddar and American and its commitment to employees, cheese utilized by private label and dairy farm families and the California national brand, retail and foodservice and Texas agricultural industries. Col- companies across the United States. lege scholarships are available to high The company has the unique ability to school seniors and college students produce a range of cheese in large vol- with an agricultural major and living umes and the flexibility to adjust quickly in the counties where the company to its customers’ changing needs, says is located — Merced and Stanislaus John Jeter, president and CEO, Hilmar counties in California and Dallam and Cheese Co. Hartley counties in Texas. Hilmar Cheese Co. also has growing The company also offers scholar- export demand for its cheeses to Asia, ships to children of employees and to North Africa and Mexico. the children of the dairy farm families The Hilmar Ingredients division who ship their milk to Hilmar Cheese Co. this past year continued to settle in to Hilmar Cheese Co. continues to a recently-completed major expansion gain industry recognition, both for its at the Dalhart facility. Expansions products and its donation efforts. included more milk storage capacity, The company placed second in the natural American-style cheese produc- Whey Protein Isolates class at the 2011 tion lines and its line of innovative and World Dairy Expo Championship Dairy highly functional whey products. Product Contest, sponsored by the Hilmar Ingredients’ whey products Wisconsin Dairy Products Association. are sold worldwide for use in diverse Hilmar in late 2011 also was awarded applications such as frozen dinners, the 2011 Outstanding Corporate Donor processed cheeses, fast food, baking in Philanthropy by the Yosemite Chap- ingredients, infant formulas, nutrition ter of the Association of Fundraising products, confectioneries and others, Professionals in cooperation with the Jeter notes. Modesto Rotary Club. Hilmar Ingredients this year intro- “We are honored to receive this rec- duced a new Hilmar 9000 Whey Protein ognition,” says Richard Clauss, chair of Isolate (WPI) derived from sweet dairy Hilmar Cheese Co.’s board of directors. For more information please visit www.prochemicals.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 36 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

With more products and increased this year is a big achievement for us.” promote its line of Odyssey Feta. KEY PLAYERS production, Holland’s Family Cheese At this spring’s World Champion- “Last year was really the first year Continued from page 35 has increased its marketing efforts as ship Cheese Contest, Holland’s Family that we were getting out there market- well — hiring a marketing director, Cheese received best of class honors ing Odyssey by ourselves,” Buholzer “We just don’t have the room to implementing a pre-order program, for its Marieke Golden, Marieke Gouda says. “We’re trying to handle the Odyssey produce the amount of cheese our cus- offering open houses, communicating Smoked and Marieke Gouda Cumin. The brand ourselves so we have control of tomers are demanding,” says Marieke with customers through newsletters and company also received a second-place it and have a more direct relationship Penterman. taking advantage of social media tools award for Marieke Gouda Super and a with customers.” Holland’s Family Cheese has already such as Twitter, Facebook and 4-Square. third-place award for Marieke Gouda Those marketing efforts led to steady, doubled its cheese production schedule “When we started this in November Mature 6-9 month at the contest. across-the board company growth over — going from two days a week to four of 2006, after a while we noticed we were Holland’s Family Cheese clinched the last year, Buholzer notes. days a week in the last year. making cheese but it was not rolling second place at the World Dairy Expo “We’ve had a lot of our existing “This year we also hope to start a out the door. Marketing was something Championship Dairy Product Contest customers expand their Feta offerings, fifth day of cheesemaking, but we have totally new we had to conquer,” says for its Smoked Cumin Gouda in 2011. whether it be additional flavors or ad- to make some adjustments to do that,” Marieke Penterman. ditional pack sizes,” he says. says Marieke Penterman. Along with increasing its social The company hopes to continue that There will be plenty of adjustments media and advertising presence, Hol- steady growth in the coming year, with for the creamery in the coming year land’s Family Cheese also launched promotion of the Odyssey brand as its — the Petermans have plans to begin a campaign in which customers were main focus. producing ice cream at the new facility challenged to name its new mascot — a “We’re really looking to focus on and hope to launch products such as big-eared mouse that is fluent in Dutch. our value-added product line, which, yogurt and custard as well. In the end, the new mascot was named basically, will be the Feta crumbles for Marieke says the company has been Wheyd Gouda. Klondike Cheese Co. foodservice and retail,” Buholzer says. busy creating a new flavor of cheese, Marieke Penterman credits those Monroe, Wis. “From the sales side, we’re going to Marieke Golden, which won best of class marketing efforts for the creamery’s continue to try to get the Odyssey brand honors in this year’s World Champion- increased sales and ability to increase Key executives: Ron Buholzer, pres.; out there more this year.” ship Cheese Contest. production after previously reducing the Steve Buholzer, VP; Dave Buholzer, In recent years, Klondike Cheese “Marieke Golden is similar to a production schedule to two days a week. secretary/treasurer; Adam Buholzer, VP, has tried to simultaneously increase Gouda but we have a different way of “You cannot control when the cheese production; Luke Buholzer, VP, sales; sales of all its products — Feta, Brick, making it,” she says. “We thought we’d is rolling out and you’re getting your Matt Erdley, VP, engineering; Teena Havarti and Muenster cheeses. enter it in the contest and if it would do money, so we had to take a step back Buholzer, marketing dir. “This last year there hasn’t been any well, we’d introduce it to the market. and go to half production,” she says. Cheese plants: Monroe, Wis., (Brick, one major thing that we focused on as If not, we’d make it slowly disappear.” “Going back to full production again traditional & flavored Feta, Havarti, far as sales,” Buholzer says. “There are Muenster) a lot of small things that all combined Estimated 2011 sales: $66 million to increase our sales.” Projected 2012 sales: $78 million Klondike Cheese achieved the Brit- Percentage of sales from cheese: 95% ish Retail Consortium (BRC) Grade A Market segments for cheese: 15% certification this year. The BRC Global retail; 80% foodservice; 5% ingredients Standards, used throughout the world Website: www.klondikecheese.com by more than 17,000 certificated sup- A look inside: Klondike Cheese Co. pliers in 90 countries, standardize continued its philosophy of steady, quality, safety, operational criteria across-the board growth in 2011 with and manufacturers’ fulfillment of legal new marketing initiatives and enhance- obligations. ments to its facility in Monroe, Wis. Klondike’s Feta and other cheeses In January, the company completed continue to do well on the contest renovations that led to more cooler and circuit. In the 2011 American Cheese dry storage space at the cheese plant. Society contest, Klondike’s Swisconsin Luke Buholzer, vice president of sales, line of Brick took first place and its says the renovations — which began in Muenster took third. August 2011 — gave the company an At the Wisconsin State Fair, its Brick additional 10,000 square feet of cooler claimed second place and its Muenster space and 10,000 square feet of dry took third place. storage space. In the coming year, Buholzer says, Klondike Cheese plans to expand its retail production line. “We are installing a second retail cup line that will double our current production,” he says. Kraft Foods Klondike Cheese, which began when Northfield, Ill. Earnest and Marie Buholzer began producing Swiss cheese in 1925, now Key executives: Irene Rosenfeld, specializes in Feta and continues to chairman & CEO, Kraft Foods; Tony Ver- increase in popularity. non, pres., North America, Kraft Foods; This year, the company began offer- George Zoghbi, president, Cheese & ing its signature Odyssey Feta in brine in Dairy, Kraft Foods North America 1-pound packages for retail consumers. Cheese plants: Bentonville, Ark.; “There wasn’t an option for a re- Tulare, Calif.; Champaign, Ill.; Albany, tail customer to get Feta in a brine Minn.; New Ulm, Minn. ; Springfield, Mo.; before,” Buholzer says. “We’ve always Campbell, N.Y.; Lowville, N.Y.; Walton, offered it for foodservice, but it wasn’t N.Y.; Beaver Dam, Wis.; Waupaca, Wis.; a consumer-friendly package.” Wausau, Wis. In 2011, Klondike Cheese also took 2011 sales: Total company revenue is a more hands-on approach to market- approximately $54.4 billion. U.S. Cheese ing by spearheading in-house efforts to For more information please visit www.klondikecheese.com Turn to KEY PLAYERS, page 37 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 37 KEY PLAYERS 2012

American region for the global snacks Cheese in Jalapeno. created by the Boston College Center KEY PLAYERS company will be in East Hanover, N.J. This year the company also has for Corporate Citizenship and the Continued from page 36 In Canada, both companies will retain introduced Kraft Milkbite Bars, which Reputation Institute. It also was named sites in the Greater Toronto area. combine real milk with whole grain in the 100 Best Companies by Working net revenue is approximately $5 billion The Madison, Wis., management granola and other ingredients like fruit Mother magazine in 2011 for the sixth Websites: www.kraftfoodscompany. center will remain the site for the Oscar or roasted nuts, while providing the consecutive year. com, www.kraftfoods.com Mayer business unit. same calcium as an 8-ounce glass of In this spring’s World Championship A look inside: 2012 will be remem- Planned workforce reductions do milk. The product is sold in the refriger- Cheese Contest, cheese made at the bered as a monumental year for Kraft not include manufacturing facilities, ated dairy case. Consumers began to be company’s Campbell, N.Y., plant placed Foods as it separates into two compa- the company says. introduced to Milkbite Bars in February first in the Mozzarella class, the Fresh nies: a high-growth global snacks busi- With the impending separation into via a national advertising campaign. The Mozzarella class and the String Cheese ness and a high-margin North American two independent companies, Kraft says integrated campaign features a new class. The company also took second in grocery business. it is continuing its review of manufactur- character, “Mel the Milkbite,” developed the String Cheese class, second in Pep- The North American grocery coming facilities to consider what’s best for in conjunction with Jim Henson studios. per Flavored Cheeses class and third in pany, which will include the cheese both new companies. The company continues to focus the Flavored Semi-soft Cheeses class. business, will retain the Kraft name and Kraft boasts sales of $54.4 billion on reducing sodium in the foods it In the Spreadable Cheeses class, become known as Kraft Foods Group. this past year. Twelve of the company’s produces. Since 2010, companywide it Kraft Foods, Munich, Germany, placed As part of the separation, the com- brands — including Kraft and Philadel- has removed more than 6,125 metric first and cheese from the company’s pany reports the grocery segment is phia — generate sales of more than a bil- tons (more than 13.5 million pounds) of Beaver Dam, Wis., plant placed second. reorganizing within the United States lion each annually. The company reports salt from nearly 1,000 North American Kraft Foods, Munich, Germany, also to capitalize on its warehouse distribu- 2011 was a good year for Kraft despite products. The company reports it’s on placed first in the Pasteurized Process tion strength. With Kraft’s oversight a challenging economic environment. track to reduce sodium an average of Cheeses class. and direction, local retail support is “From investing in sustainable 10 percent by the end of 2012. Cracker Barrel brand cheese made being contracted to two leading sales agriculture to eliminating waste and The company also is focusing on by Agropur for Kraft Foods placed first agencies, with Acosta Sales & Marketing promoting healthy lifestyles, we con- the environment. In May 2011, Kraft in the Sharp Cheddar class, and Cracker being the company’s partner for grocery tinue to evolve the way we do business announced expanded sustainability Barrel cheese made by Valley Queen for store and mass retail channel execution, to reduce our environmental impact and goals and highlighted progress against Kraft placed second in the Flavored and Crossmark supporting Kraft in the enhance our contributions to society its six sustainability focus areas. The Hard Cheeses class. convenience store channel. while delivering outstanding financial company’s new goals now include the In the American Cheese Society’s The snacks business will leverage a performance,” says Irene Rosenfeld, Cadbury and LU businesses acquired annual competition, Kraft placed first direct store delivery model, with most chairman and CEO of the company. since 2007. and second in the Spread with Flavors U.S. retail sales employees shifting to While it’s been working on reorganiz- From a 2010 base, by the end of 2015 Using a Base with Moisture — All Milks the North American region of the global ing, Kraft continues to innovate. Over Kraft Foods plans to: increase sustainable class, second and third in the Cheddar snacks company. the past year and a half, Kraft Foods sourcing of agricultural commodities — Made From Cow’s Milk, Aged Less When the two businesses separate has launched dozens of new products by 25 percent; reduce energy use in Than 12 Months class and third in the later this year, Kraft will reduce its U.S. including: Athenos Greek yogurt; manufacturing plants by 15 percent; Aged Cheddar — All Milks, Aged Be- management center locations from four Philadelphia Cooking Crème; Velveeta reduce energy-related CO2 emissions tween 12 and 24 Months class. It also to two. The Beverages business unit in Cheese Dips; Velveeta Queso Blanco; in manufacturing plants by 15 percent; received a second place award in the Tarrytown, N.Y., and the Planters brand Cracker Barrel Seasoned Cheese in reduce water consumption in manufac- Open Category — Cold Pack Style, Made in East Hanover, N.J., will relocate to three new varieties; Cracker Barrel turing plants by 15 percent; reduce waste From Cow’s Milk class. the Chicago area by December. Cheese Cubes in Jalapeno Cheddar; at manufacturing plants by 15 percent; In the World Dairy Expo competition, The actions being taken to separate Cracker Barrel Slices in three new eliminate 50,000 metric tons of packag- Kraft swept the top three spots in the the two companies will result in the varieties; Cracker Barrel Cheese Sticks ing material; and reduce 50 million miles Plain Cream Cheese class and placed reduction of approximately 1,600 posi- in Jalapeno Cheddar; Cracker Barrel from its transportation network. third in the Creative and Innovative tions in North America throughout 2012, Cracker Cuts in Jalapeno Cheddar; Kraft Foods ranked 23rd in the Products class with its Ready to Eat about 40 percent of which are due to Kraft Natural Shredded Cheese in four 2011 Corporate Social Responsibility Cheesecake. the realignment of U.S. Sales. However, varieties; and Kraft and Polly-O String Index, based on a survey of consumers Turn to KEY PLAYERS, page 38 the company also says many employees affected by these moves will have the option to transfer with their businesses to the future grocery company headquarters in the Chicago area. Kraft also will close its Glenview, Ill., management center by the end of 2012. “Consolidating our management locations is a sound business move,” says Tony Vernon, president of Kraft Foods North America and CEO of the future grocery company. “Having the majority of our business units together in one location will provide greater development opportunities for our people and will help us continue building our brands more effectively and collaboratively.” The future global snacks company has been named Mondelez Interna- tional Inc. “Mondelez” (pronounced mohn-dah-LEEZ’) is a newly coined word that evokes the idea of “delicious world.” “Monde” derives from the Latin word for “world,” and “delez” is a fanciful expression of “delicious.” In addition, “International” captures the global nature of the business. The company will have its headquarters in Deerfield, Ill., and the North For more information please visit www.ivarsoninc.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 38 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Cheese plants: Partnership with year to open a new facility in Pipe, Wis., have a setup that is very flexible where KEY PLAYERS Willow Creek Cheese, Berlin, Wis.; which will include a new creamery, on- we can expand our line and produce new Continued from page 37 new plant in Pipe, Wis., to open later farm store and goat milking and bottling product,” she says. “It’s really exciting this year (Evalon [5-month aged goat operation. — there is so much opportunity with milk cheese]; Evalon Select [9-month “It’s a huge transition year for us. that creamery that we really didn’t have aged goat milk cheese]; Goat Milk We’re still waiting on a final piece of open to us before.” Cheddar [raw and pasteurized]; Goat financing to break ground,” says Katie LaClare Farms has introduced a few Milk Fondy Jack [Monterey Jack-style]; Hedrich, cheesemaker/marketer for new cheeses over the past year. Late last Fresh Chevre) LaClare Farms. spring it launched a Fresh Chevre that 2011 cheese sales growth: 300% In the meantime, LaClare Farms has is targeted toward ingredients and food- increase over 2010 signed an agreement to work with Dave service customers. It also introduced Anticipated 2012 cheese sales and Jon Metzig at Willow Creek Cheese, both raw and pasteurized goat’s milk growth: 350% increase over 2011 Berlin, Wis., using their cheesemak- Cheddars last fall. LaClare Farms Percentage of sales from cheese: 75% ing facility until the new operation is “The big thing was working on mas- Chilton, Wis. Market segments for cheese: 65% complete. Even during the transition, tering a young recipe,” Hedrich says of retail; 35% foodservice Hedrich has hopes of expanding the the Cheddars. “I’m focusing on a really Key executives: Clara Hedrich, pres.; Website: www.laclarefarm.com line of LaClare Farms’ cheese offerings. good mild Cheddar so it can grow into Larry Hedrich, VP; Greg Hedrich, business A look inside: LaClare Farms is in “One of the big reasons we are tran- a good aged Cheddar later.” mgr.; Katie Hedrich, cheesemaker/marketer transition mode as it is planning this sitioning into Willow Creek is that they Last fall LaClare Farms also introduced Fondy Jack, a Monterey Jack- style cheese made from goat’s milk. This cheese, as well as the Cheddars and Fresh Chevre, uses milk from the Qual- ity Dairy Goat Producers’ Cooperative of Wisconsin, of which LaClare Farms also is a member. The company’s flagship Evalon cheese is made only with goat’s milk from LaClare Farms. “The nice thing about using Quality Dairy milk is that we can expand by making phone calls instead of adding more goats,” Hedrich says. “We had to use that milk to expand my product line because most of our milk is going into Evalon. We couldn’t expand to additional products because we were making so much Evalon.” In addition to its original Evalon, Evalon with Fenugreek and Evalon with Cumin, LaClare Farms in March launched Evalon Select, a 9-month aged Evalon. LaClare Farms’ cheese sales went international for the first time as it sent a load of Evalon to Singapore this last year. “It took a long time to get in, but we got it in,” Hedrich says. “We also are nationwide, after expanding to the West Coast last year. It was in the Midwest and East Coast, now it’s on the West Coast as well.” For marketing, Hedrich says last year was focused a lot on expanding to several new retail locations, while this year will focus on the foodservice and ingredients markets. “A big thing I’ve been able to do is ride along with distributor sales reps,” Hedrich says. “Doing the ride-alongs is huge. One, they have a relationship with the chefs, and two, I get to train the sales reps more. When they’re going to meet with more people, now they’re comfortable talking about the cheeses because they just spent eight hours talking with me.” In contests this past year, LaClare Farms’ Evalon and Evalon with Fenu- greek both received first-place awards at the 2011 American Cheese Society contest. LaClare Farms’ Fresh Chevre placed second among goat’s milk cheeses at the 2011 Wisconsin State Fair Cheese & Butter Contest. For more information please visit www.laclarefarm.com Turn to KEY PLAYERS, page 39 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 39 KEY PLAYERS 2012

2010 — reflecting the impact of costs O’Lakes’ spreadable tub butters, butter best of class in the Cheddar, Aged 1-2 KEY PLAYERS related to new product launches and half-sticks and “Deli Wellness” cheese years class; best of class in the Monterey Continued from page 38 reduced margins due to higher distri- performed particularly well. Jack class; best of class in the Mild bution costs. Pretax earnings without In the business-to-business segment, Provolone class; second place in the Hedrich says as a newer cheese- unrealized hedging were $35 million vs. Land O’Lakes grew its foodservice op- Medium Cheddar class; second in the maker, she also appreciates talking with $46 million in 2010. erations and focused on branded, value- Sharp Cheddar class; and second in other cheesemakers and people in the Land O’Lakes made investments added markets in global ingredients. the Pasteurized Process Cheeses class. industry to learn new cheesemaking in future growth in 2011. The co-op Foodservice volume was up in all In the World Dairy Expo Champi- tips and gather more marketing advice. expanded its line of tub butters and three key markets (core foodservice, onship Dairy Product Contest, Land “Even when we’re at different shows repositioned the ingredients business, school and government), and up 8 per- O’Lakes took home four awards: second and people say something off-the-cuff both of which should deliver improved cent overall. In the global ingredients in the Cheddar class, second in the or a word of advice, that’s a big deal for volumes and returns— and, in the case business, volume was up 1 percent Sharp Cheddar class, and second and us,” she says. “If they made a mistake of ingredients, expanded the co-op’s year-over-year, with accelerated growth third in the Aged Cheddar class. 15 years ago, it does help us learn. It’s base of global commercial customers. anticipated in 2012, the co-op says. Awards in the past year also include amazing how many things we’ve ad- In Retail Foods, while overall volume Co-op officials go on to say that one second in the Cheddar class and third justed or did differently because people was down 6 percent, Land O’Lakes of the most impressive success stories in the Colby, Monterey Jack class at have been open.” maintained volumes and industry- was in milk powders. Early in 2011 the Wisconsin State Fair Cheese and leading positions in branded butter and Land O’Lakes exited DairyAmerica Inc. Butter Contest. deli cheese in a very price-conscious (a dairy commodities marketing orga- The co-op also placed first in the consumer market. nization) and established a branded, Processed Cheese Snack class with its value-added milk powder business. Golden Velvet Loaf, second in the Sharp Land O’Lakes Inc. In butter, this was driven primarily by differentiated products like Land Land O’Lakes is shifting away from Cheddar class, second in the Processed Arden Hills, Minn. O’Lakes Spreadable Butter and Land selling milk powder as an unbranded American Plain class, second in the O’Lakes Butter in convenient “half- commodity product, and began selling Reduced Fat class with its Reduced Fat Key executives: Chris Policinski, sticks.” A new product, Land O’Lakes it as a Land O’Lakes branded product Smoked Provolone, third in the Medium pres. & CEO; Steve Dunphy, exec. VP, Cinnamon Sugar Butter Spread, also to major commercial customers. As a re- Cheddar and third in the Extra Sharp growth projects; Jerry Kaminski, exec. was successfully launched during the sult, the co-op says it doubled its market Cheddar class in the National Milk Pro- VP, dairy foods businesses; Dan Knutson, year, with a public relations campaign presence in fast-growing international ducers Federation annual competition. sr. VP & CFO; Beth Ford, exec. VP, chief that utilized blogging and digital me- markets, including Mexico, Southeast supply chain & operations officer; Ken dia, reaching an estimated 22 million Asia and China. Litke, VP, manufacturing consumers. Going forward, Dairy Foods will con- Dairy plants: Orland, Calif. (Ched- Land O’Lakes branded deli cheese tinue to focus on branded, value-added dar); Tulare, Calif. (butter, NDM, whey); products also held their volume and products and market segments; cost- Pine Island, Minn. (cheese powders, dry increased sales to seven of the coop- control and risk-management; market- blending); Kent, Ohio (butter, spreads); erative’s eight top customers in 2011. and consumer-focused innovation; and Carlisle, Pa. (butter, condensed milk Additionally, the successful intro- building enduring relationships with products); Denmark, Wis. (Mozzarella); duction of the “Deli Wellness” platform consumers and important commercial Kiel, Wis. (Cheddar, whey drying); — Land O’Lakes 2% American Cheese customers. Spencer, Wis. (process cheese) and Land O’Lakes 30% Less Sodium A fire at the co-op’s cheese plant in Leprino Foods Co. Cheese and ingredient-related joint American Cheese with Sea Salt — Denmark, Wis., in late December caused Denver ventures: Melrose Dairy Proteins, Mel- generated sizeable revenue increases. damage to a roof, but the plant was only rose, Minn. — JV partner Dairy Farmers Deli cheese also launched a new loyalty out of production a short period of time. Key executives: James Leprino, of America (Cheddar barrel, Parmesan, program for independent deli operators The Denmark, Wis., plant and several chairman; Dan Vecchiarelli, vice chair- Romano); Advanced Food Products, that increased volumes. other Land O’Lakes plants continue to man; Larry Jensen, pres.; Mike Durkin, Clear Lakes, Wis. — JV partner Bon- Sales and margins were boosted by produce award-winning cheese. sr. VP & CFO; Rick Barz. sr. VP, product grain SA (aseptic products) the strong performance of innovative, At this spring’s World Championship quality & development; Kevin Burke, sr. Estimated cheese produced: 375 new products, the co-op says. Land Cheese Contest, the co-op took home Turn to KEY PLAYERS, page 40 million lbs. Estimated cheese marketed: 732 million lbs. Estimated 2011 sales: $4.3 billion Dairy Foods; $12.8 billion total co-op Percentage of sales from cheese: 36% Market segments for cheese: 27% retail; 30% foodservice; 43% ingredients Websites: www.landolakesinc.com, www.landolakes.com, www.alpinelace. com, www.landolakesfoodservice.com, www.landolakes-ingredients.com, www. landolakesindustrialcheese.com A look inside: In 2011, Land O’Lakes delivered its highest-ever net sales and solid net earnings, while returning $108 million in cash to members — the third consecutive year in which cash returned to members exceeded $100 million. The co-op says this continues a trend of strong performance. Over the past five years (2007-2011), Land O’Lakes achieved its top five net sales and earnings totals, and returned nearly half a billion dollars in cash to members. Land O’Lakes’ Dairy Foods division achieved record net sales of $4.3 billion in 2011, up 17 percent from the previous year. Pretax earnings of $28 million were down from $50 million in For more information please visit www.foodtools.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 40 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

been operational since November 2011, plant. In the past year, the company also nia Polytechnic Institute’s dairy science KEY PLAYERS marks the completion of Phase 1 of the added capabilities for specialty proteins department to support an endowed Continued from page 39 project, says Mike Reidy, senior vice for specific customers at West Lemoore. faculty position, cover costs to remodel president of supply chain and corporate Leprino Foods also is upgrading dairy science teaching laboratories and VP, global business development; Tom affairs, Leprino Foods Co. its processing area in Waverly, N.Y., to provide initial start-up costs for a new Hegarty, sr. VP, production operations; “The plant is currently producing increase production efficiencies, and master’s degree program. Terry Anderson, sr. VP, production tech- nonfat dry milk (NDM) for our own has built an entirely new wastewater The first of its kind in the United nical services; Mike Reidy, sr. VP, supply consumption,” Reidy says. treatment facility there, Reidy says. States, the new Master of Professional chain & corporate affairs; Jason Eckert, Ted Wietecha, communications He notes that the export market Studies in Dairy Foods degree program sr. VP, global quality; Rob Schwartz, sr. director, Leprino Foods, adds that has been a highlight in growth for the will include classroom study, hands-on VP, human resources the facility currently has 100 full-time company in both the cheese and whey production and an industry externship. Cheese plants: Lemoore, Calif. (2) employees on staff, running 24/7 and sectors. Leprino Foods notes that Cal Poly’s (Mozzarella, WPC-34, WPC-80 [regular using 1.5 million pounds of milk per day. In fact, Dairy Foods magazine in hands-on program is an essential com- & instantized], lactose); Tracy, Calif. According to Reidy, Phase 2 of the October 2011 honored Leprino Foods ponent in the training it seeks for its (Mozzarella, String, WPC-34, lactose); project, set to be completed by March with the 2011 Tom Camerlo Exporter employees. Fort Morgan, Colo. (Mozzarella, WPC- 2013, will ramp up production of Moz- of the Year award at the membership “Leprino Foods and Cal Poly have 80, lactose); Greeley, Colo. (NDM); zarella and related whey products, using meeting of the U.S. Dairy Export Council always been committed to innovation Allendale, Mich. (Mozzarella, sweet an additional 3 million pounds of milk (USDEC). in the dairy industry, and Leprino Foods whey); Remus, Mich. (String); Ravenna, per day. Phase 2 also will result in the The honor, named to recognize Ca- is excited about this opportunity,” says Neb. (String, WPC-34, permeate); hiring of 200 additional employees. merlo, the long-time leader of USDEC, Dan Vecchiarelli, vice chairman of Roswell, N.M. (Mozzarella, WPC-34, The project includes a Phase 3, but is bestowed upon a U.S. company that Leprino Foods. lactose); Waverly, N.Y. (Mozzarella, the timing of completion is not yet exhibits exceptional leadership and sweet whey); Llangefni, Wales (JV with determined, he adds. commitment to the international mar- Glanbia plc — Mozzarella,condensed “When all is complete, we will be us- ket. Nominees must demonstrate an whey); Magheralin, Northern Ireland ing more than 7 million pounds of milk active role in driving the growth of global (JV with Glanbia plc — Mozzarella, per day and producing approximately dairy demand; industry leadership in WPC, permeate) 700,000 pounds of cheese per day,” advancing U.S. dairy exports; company Website: www.leprinofoods.com Wietecha says. resources committed to export market A look inside: Leprino Foods Co. in The facility will encompass more development; and export sales success. late 2011 opened its long-anticipated than 500,000 square feet upon project “It’s a great honor, particularly since new state-of-the-art processing facility completion, which will make the Gree- it is named for Tom, who was a dear in Greeley, Colo. ley plant Leprino Foods’ second-largest friend of all of us at Leprino Foods,” The opening of the plant, which has facility after its West Lemoore, Calif., Reidy says. Masters Gallery Foods Inc. Reidy says Leprino Foods plans to Plymouth, Wis. continue ramping up exports of cheese and whey in 2012 as a key area of growth Key executives: Jeff Giffin, pres. Quality Cheese for the company. & CEO; Jeffrey Gentine, exec. VP; “There are so many countries clam- Jim Jirschele, VP, foodservice sales; oring for U.S. dairy,” he says. “There’s Dan MacPhee, VP, retail sales; Dennis From Your Cheese been tremendous growth but yet there’s Kasuboski, VP, industrial sales; Jodi tremendous remaining opportunity for Schoerner, VP, finance; Tammy Flora, dairy exports.” VP, human resources; Mark Grasse, VP, Specialist Leprino Foods in 2011 also expanded manufacturing operations; Sandy Toney, Quality Cheese...at the right price...for the right its presence in the Asia-Pacific market dir., product & supplier development; application...with exceptional technical knowledge with a new business center in Singapore. Scott Brown, dir., information technol- and service to meet your needs. Located in Singapore’s International ogy; Tom Cain, dir., industrial sales; Business Park, the new business center Mark Roberts, dir., procurement; Andy Let us provide you with high-quality cheese starting today! features one of the company’s exclusive Pfister, procurement mgr., operations/ Innovation Studios. risk management FOODSERVICE U RESTAURANT/PIZZA CHAINS U INDUSTRIAL Reidy notes that the Innovation Cheese plant: Plymouth, Wis. (retail Studios leverage Leprino Foods’ unique & foodservice gusset or pillow packs, innovation capability in culinary shreds/dices/chunks/cubes/snack expertise, product development and sticks/Cryovac, bulk 20-, 40- and 640- marketing to help customers profitably lb. American and Italian-style blocks, increase sales. snack sticks, aging programs) Celebrating In addition to the Innovation Studio Percentage of sales from cheese: 30 Years resources, the business center features 100% In Business! a business office with dedicated cus- Market segments for cheese: 33% tomer care, sales, field support and retail; 33% foodservice; 33% ingredients business development personnel. Website: www.mastersgalleryfoods. “The Asia-Pacific market has been com a key strategic focus for us, full of A look inside: 2011 was another year challenge and opportunity,” says Kevin of steady growth for Masters Gallery Burke, senior vice president of global Foods Inc., Plymouth, Wis. business development, Leprino Foods. Jeff Giffin, president and CEO, “We’re deeply committed to helping our Masters Gallery Foods, notes that the customers in the region win in the mar- company continues to grow by address- ketplace, and we’re proud to be opening ing the needs of its customers with this business center in Singapore. Our expanded product lines and ongoing investment in Asia will continue and process improvements. increase over time, as we are committed “We’re excited to say we’ve added for the long term.” small bag gusseted pouch capabilities to 1126 W. Chestnut Street | Chicago, IL 60642 Phone: (312) 226-1820 | Fax: (312) 226-6806 | Email: [email protected] Leprino Foods continues to support our larger size gusseted shred bags that have been available for many years,” 6 Ê- -ÊÊUÊÊ 6 Ê"½, domestic endeavors as well. The company last summer made a $5 million Giffin says. “This addition will round out donation, paid over two years, to Califor- For more information please e-mail [email protected] Turn to KEY PLAYERS, page 41 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 41 KEY PLAYERS 2012

Along with the other products men- ship, a collaboration between the U.S. contributor to the company’s success. KEY PLAYERS tioned, Masters Gallery Foods plans to Environmental Protection Agency and In 2011, long-time employee Tammy Continued from page 40 expand its reduced-fat cheese offerings, industry, that provides a framework to Flora was promoted to vice president with more varieties and package size assess the environmental and energy of human resources. In addition, the our stand-up pouch portfolio to include options, Giffin says. efficiency of goods movement supply company added Andy Pfister to its team 6-ounce through 2-pound sizes.” “We’ve been heavily involved in chains. as procurement manager of operations The company also added a cheese reduced-fat cheeses for many years,” By aligning itself with SmartWay and risk management. stick line to expand its snack offer- he says, noting that while reduced fat certified carriers, Masters Gallery Foods Giffin notes the company’s ongoing ings, which includes String cheese has long been a growing category in will contribute annually to the partner- focus on employee welfare has allowed and cheese cubes. The stick line runs retail and selected areas of foodser- ship’s savings of 1.5 billion gallons of fuel it to reduce health care costs while American-style cheeses, individually vice, it is now making in-roads into and $3.6 billion in fuel costs. expanding its free medical center. The wrapped in .75-, .833- and 1-ounce sizes, other foodservice operators, including The company also is in the process of Health & Wellness Center, which opened all available in peggable overwrapped restaurant chains looking for lower fat receiving LEED (Leadership in Energy its doors in 2007, expanded in size while bags or display boxes, says Jeff Gentine, menu options. and Environmental Design) certifica- moving into a new, modern facility in executive vice president, Masters Gal- “The growth from last year has been tion on its production, warehousing, 2011. The wellness programs include lery Foods. significant,” he says. and office buildings. fitness and nutrition classes, wellness Other new products added to Mas- As part of the company’s green initia- Along with the efforts of more than events throughout the year, and no cost ters Gallery Foods’ offerings this past tives, in July 2011 Masters Gallery Foods 400 employees, Giffin credits Masters medical visits for all employees. year include numerous specialty blends joined the SmartWay Transport Partner- Gallery Foods’ executive team as a key Turn to KEY PLAYERS, page 42 for melt application as well as the addition of Asiago and Romano shreds to existing Parmesan offerings. Masters Gallery Foods recently completed installation of a new, high- speed portioning and cutting system for its latest chunk line, the first of its kind in the United States, Gentine adds. The company is again expanding its retail shredding capacity with an additional high-speed packaging line to be installed this summer. The company’s production facility has always focused on continuous improvement, Gentine says, noting that in 2012 the company has added two additional robotic palletizers, with another to be installed later this year. “By the end of the year, all of our retail and foodservice shred lines will feature both automatic case packing and palletizing,” he says. “We’re continuing our focus on automation and efficient production with the latest technology; our engineering group hasn’t gotten much sleep lately.” In the past year, the company’s In- dustrial Division expanded its product line to focus more on raw material ingredients for soups, crackers, restricted melt and other ingredient uses. Masters Gallery Foods purchased a 27,000-square-foot refrigerated warehouse in August 2011 to help facilitate this growth. The site, located just south of its Plymouth headquarters, includes the company’s own trucks for inter- company transfers. The land included with the warehouse purchase lends itself to future growth opportunities for the company, Giffin says. New products added to Masters Gallery Foods’ food ingredient and foodservice offerings this past year include crumbled Feta, numerous specialty blends for various melt applications, and the addition of Asiago and Parmesan shreds to existing Parmesan offerings. In 2012, the company will continue to focus on these business segments with new blends and special formulations to solve customers’ bake and burn requirements, Gentine notes. In addition to Feta, Masters Gallery Foods continues to develop specialty items such as Blue, Havarti, Gouda, Swiss and Muenster programs for its foodservice customers. For more information please visit www.mastersgalleryfoods.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 42 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Moving forward, the company is Provolone, shredded cheeses, Italian a bio-digester. The $20 million project KEY PLAYERS focused on continuing to upgrade equip- specialty blends) will add 60 workers to the company’s Continued from page 41 ment and processes to meet increasing Estimated annual cheese produced: 135-employee work force over the next product demand and requirements from 60 million lbs. five years. Masters Gallery Foods received in- customers, says Scott Meister, company Projected 2012 sales: More than $100 In addition to expanding production, dustry recognition this past year when president. million the company is looking at increasing the the company placed first in the Aged Meister Cheese employs 75 people Percentage of sales from cheese: 100% amount of cheese it exports and starting Cheddar class at last fall’s World Dairy and produces cheese six days a week. The Website: www.miceli-dairy.com a line of imported Italian cheese as well. Expo Championship Dairy Product company prides itself on developing new A look inside: Miceli Dairy Products “Like any business, we have to Contest, sponsored by the Wisconsin products that address customer demand, Co. this past fall broke ground on an keep moving forward and adapting to Dairy Products Association. Meister notes. expansion project that will allow the the changing marketplace,” Jonathan Meister Cheese’s customer base con- company to significantly increase its Miceli says. tinues to expand, due in part to the com- Ricotta production as well as add to its The company also launched new pany’s “A Triple F,” or “Animal Friendly Mozzarella and Provolone production packaging as well as a new product this Family Farms,” program. The program is capabilities. past year. a partnership with Scenic Central Milk Miceli Dairy Products specializes in The new retail packaging for the Producers that recognizes ethical and soft Italian cheeses including Ricotta, company’s Fresh Mozzarella line gives sustainable methods of production by Mozzarella, Fresh Mozzarella, String the line a fresh, updated look with colors Wisconsin Dairy Farms. cheese, Mascarpone, shredded cheeses that make it more recognizable to con- Meister Cheese manufactures “gour- and Italian specialty cheeses. sumers, Jonathan Miceli says. met style” specialty cheeses that are Overall, the company offers more The appeal of Fresh Mozzarella has available in 40-pound blocks, 10-pound than 60 different items for retail and expanded greatly in recent years, he loaves, deli horns, longhorn deli horns food ingredient use for private industry notes, and the company is aiming to offer Meister Cheese Co. LLC and retail cuts. as well as schools and other government as many varieties of this item as possible. Muscoda, Wis. On the competition circuit, Meister institutions. Products range in size from As part of that effort, the company Cheese fared well in the last year. The consumer-sized 1-ounce packages of has added a Perline size, the sizes of Key executives: Scott Meister, pres.; company’s Colby Jack Longhorn claimed String cheese to 30-pound bags of Ricotta pearls, to its Fresh Mozzarella line. Previ- Vicki Thingvold, chief flavor develop- first place in the Wisconsin State Fair for food ingredient use and everything ously, the company’s smallest offering of ment officer Cheese and Butter Contest, and its in between. Mozzarella was Ciliegine or cherry-size. Dairy plants: Meister Cheese Co. White Stirred Curd Cheddar claimed Jonathan Miceli, son of company CEO Since Perline Fresh Mozzarella offers so LLC, Muscoda, Wis. (Cheddar, Colby, third place honors in the competition. Joseph Miceli and grandson of founder much flexibility for a variety of uses, the Colby Jack, Fontina, Gouda, Havarti, John Miceli Sr., says the company cur- company is marketing it as an addition flavored Monterey Jack, Monterey Jack, rently produces more than 60 million to salads and a specialty pizza topping, natural cheese in 40-lb. blocks, 13-inch pounds of cheese annually. The first Miceli says. The equipment for all of longhorns & 6-inch deli horns, on-site cut phase of the expansion project, which the company’s Fresh Mozzarella comes & wrap, private label programs) Muscoda includes additions to the current plant, from Italy. Protein Products LLP, Muscoda, Wis. is expected to be complete in September, While the company’s cheeses are (lactose, conventional and organic, enabling the company to double produc- available nationally, Miceli’s branded WPC-34, WPC-80) Miceli Dairy Products Co. tion of Ricotta. products primarily are available in the Market segments for cheese: 40% Cleveland, Ohio “Our prime goal is to become the Midwest/Northeast, particularly in Ohio retail; 40% foodservice; 20% ingredients No. 1 supplier of Ricotta to the food and surrounding states. Thus, a great Website: www.meistercheese.com Key executives: Joseph D. Miceli, ingredient industry, while growing the deal of the company’s marketing efforts A look inside: Meister Cheese Co. CEO; John J. Miceli, exec. VP, produc- Miceli’s brand and increasing our private are local. Major marketing programs over recently doubled the processing capacity tion; Cindy Wald, controller; Charles label brands,” Jonathan Miceli says. “We the past year have included String cheese of its specialty cheese plant in Muscoda, Surace, VP, sales also plan to significantly increase in our promotions with the Cleveland Browns Wis., with the completion of a major Cheese plants: Cleveland, Ohio Mozzarella and Provolone production, as and distribution during NCAA basket- expansion project. (Ricotta, Fresh Mozzarella, Mozzarella, well as to grow out our specialty cheese ball games in Cleveland. The company program.” also continues to use mail-marketing, As part of the company’s expansion in-store demos and promotions, along project, a new visitor center is being with a steady presence at industry trade constructed, along with a test kitchen shows to ensure the consumer is always and a research-and-development center. mindful of the Miceli brand. The test kitchen, Miceli says, will be Jonathan Miceli notes that this year, old-fashioned Italian style, complete the company also plans to expand its with wood pizza ovens imported from award-winning Mascarpone line. Miceli Italy, where chefs will rework classic Dairy Products’ Mascarpone placed sec- Italian favorites. The test kitchen is ond in its class at last summer’s American being designed by two top Cleveland Cheese Society competition. chefs, he says. CEO Joseph Miceli also was awarded At the facility, visitors will learn the Cleveland Food Dealers Association about how the company remains true to 2012 Honor Award this year. Old World craftsmanship equipment but also takes advantage of the latest in production and packaging technology and innovation to extend shelf life without compromising product quality or flavor. Ricotta presently comprises about J.V.M. Sales Corp. d/b/a/ two-thirds of Miceli Dairy Products’ Milano’s Cheese Corp. cheese production, and that percent- Linden, N.J. age will increase with the completed expansion. However, phase two, to be Key executives: Mary Beth Toma- completed by 2016, will bring with it sino, pres. & CEO; Anthony Caliendo, needed additional capacity for other VP, sales & marketing cheeses. The second phase of the ex- Cheese plant: Linden, N.J. (grated pansion project includes a new Moz- Parmesan, grated Romano, grated zarella and Provolone factory as well as For more information please visit www.epiplastics04.com Turn to KEY PLAYERS, page 43 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 43 KEY PLAYERS 2012

June 10-12 in New Orleans, he says. We want to take advantage of these notch club store item,” he says. “We KEY PLAYERS “We thought these products were so international opportunities.” think this is going to be a huge thing Continued from page 42 good that we needed to get them into This fall, the company plans to for us this year.” the retail sector,” he says. launch the sale of its products for manu- The company over the past year also Asiago, grated Parmesan & Romano Milano’s Cheese Corp. in the past facturers and distributors throughout has invested in a brand new quality as- blend, grated three cheese blend, year also launched its retail line with the European and Asian markets, surance lab and has revamped its main- custom blends) newly-designed labels for the Milano’s Caliendo says. tenance department, Caliendo notes. Estimated annual cheese produced: brand. The products have been well- Milano’s Cheese also will continue “We want to focus on being a more 20 million lbs. received, Caliendo says. working on expanding its U.S. presence, efficient company and increase our Estimated annual cheese marketed: The company also worked to expand he adds. bottom line,” he says. 20 million lbs. its kosher items, and is working on some The company recently signed two In the future, Milano’s Cheese Corp., Estimated 2011 sales: $35 million gluten-free products as well, he says. broker agreements focusing on retail which has a manufacturing facility in Projected 2012 sales: $40 million In 2012, Milano’s Cheese Corp. is merchandising and manufacturing, Linden, N.J., also hopes to expand its Percentage of sales from cheese: looking to launch the international side he says. presence on the West Coast. Caliendo 100% of its business, Caliendo notes. Milano’s Cheese Corp. also is in notes that area is one of the largest for Market segments for cheese: 10% “Exporting is the key to growth in the talks with one of the larger club store the company’s growth at this time. retail; 30% foodservice; 60% ingredients United States,” he says. “This country companies and is planning to launch a The goal is to either acquire an Website: www.milanoscheesecorp. makes great products and should be club store item this year, Caliendo says. existing facility on the West Coast or com exporting more than it is importing. “We’ve put together a really top- Turn to KEY PLAYERS, page 44 A look inside: J.V.M. Sales Corp., doing business as Milano’s Cheese Corp., in 2012 continues its push to make its presence known in the retail sector. Anthony Caliendo, vice president of sales and marketing for Milano’s Cheese, is very enthusiastic about the company’s progress over the past year. He notes the company’s biggest achievement was being awarded the Safe Quality Food (SQF) Level 3 Excel- lent Certification earlier this year. “This is a huge advantage for us in building our brand,” he says. “We are here today because of our CEO Mary Beth Tomasino who is committed to quality and safety and who assembled the team to make this happen.” Tomasino notes that the Level 3 certification is important to the company on several levels. “More and more retailers are limiting their business transactions to SQF- certified companies because consumers are increasingly more educated and knowledgeable about food safety and compliance,” she says. “As a smaller, privately owned Italian cheese distributor, it was a natural decision to apply for this certification because we are competing for market share with much larger corporations.” As part of the effort to keep pace with larger companies, Milano’s Cheese plans to update its website this year, Caliendo says. Primarily, Milano’s Cheese wants to give the site a more corporate look and feel. Over the past year, the company has been working on new and different formulations of its grated cheeses. “We’ve been working on some cheese blends, such as a 3-cheese blend with Parmesan, Romano and Asiago, and a 4-cheese blend with those three cheeses plus Provolone,” Caliendo says. In addition, Milano’s Cheese has been working on integrating spices into some of its grated cheese blends. The company is working on an Italian Sabore spice blend, a garlic and basil with Parmesan Reggiano blend and a blend with Parmesan and Jalapeno, Caliendo says. The items will be launching under the Milano’s Cheese brand name at the International Dairy-Deli-Bakery Show, For more information please visit www.whitehall-specialties.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 44 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Market segments for cheese: 100% retail cheeses are based on Swiss and Italian continued success of Jarlsberg in the KEY PLAYERS Website: www.nicasiocheese.com recipes, but he stops short of calling United States as well as the sales of Continued from page 43 A look inside: The Lafranchi family them “classic Swiss.” several other cheeses. The company’s began cheese production at Nicasio “We like to think of them as American personnel totals 29 full-time employees work on building a new facility in the Valley Cheese Co. two years after hav- versions of these cheeses with some (including Canada) in various depart- future, he says. ing dairy farmed in California for more differences because of our milk, terroir ments of distribution, marketing, “We want to have a presence on both than 90 years. and different aging facilities,” he says. accounting and sales. Regional sales coasts,” he says. The Lafranchi Dairy in Nicasio, Ca- The company has established an offices are located in Montreal, Los lif., was purchased by Swiss immigrant impressive distribution network and Angeles, Baltimore, Boston, Dallas and Fred Lafranchi and his wife Zelma in markets its unique varieties of Swiss New York with the corporate office in 1919. The dairy was eventually taken throughout California and in pockets Stamford, Conn. over by their grandchildren — Rick, throughout the Pacific Northwest, Jarlsberg is the cheese for which Scott, Jan Dee and Randy. These third Arizona and New York City. the company is best known. One of the generation owners began considering Despite its rapid growth, the Lafran- few cheeses to have the distinction of cheese production after a trip to Swit- chi family says the quality of cheese being both a brand and a type of cheese, zerland more than 30 years ago. hasn’t been compromised. The family Jarlsberg is produced both domestically However, it wasn’t until yet another focuses on producing quality organic as well as imported. family trip to Switzerland in 2007, and cheese using milk from the 400 cows This past September, Norseland a visit to master cheesemaker Maurizio on their ranch. All of the cheeses are added a new version of Jarlsberg to its Nicasio Valley Cheese Co. Lorenzetti while there, that the Lafran- made from the ranch’s own pasteurized line up: Jarlsberg dip. The dip, made Nicasio, Calif. chis began preparations for cheesemak- certified organic milk, which sets the with 50 percent cheese, combines ing in earnest — conducting more little creamery apart from others. Jarlsberg shreds with mayonnaise and Key executives: Rick Lafranchi, research and attending conferences. “Our ranch, as most ranches in West red onion in an 8-ounce microwave- Scott Lafranchi, Jan Lafranchi, Dee In January 2010, Lorenzetti arrived Marin, is pasture based,” Rick Lafranchi able container, according to Deanna Nicasio, Randy Lafranchi in California to mentor the Lafranchi says. “Every acre is organic certified. Our Finegan, marketing manager, Norseland Cheese plants: Nicasio, Calif.; (Foggy family in the art of Swiss cheesemak- cows during the grazing season derive Inc. The dip can be served hot or cold, Morning, Foggy Morning with basil & ing. The Lafranchi family remodeled nearly 70 percent of their diet from our and its uses are versatile — it can be garlic, Loma Alta, Nicasio Reserve, Hal- an existing dairy barn on their ranch rationally-grazed organic pastures, far used as a topping on burgers or potatoes leck Creek, Formagella Swiss, Nicasio to house their creamery, and just two exceeding the federal organic grazing or as a snack with crackers. Squire, Sam Geronimo) short years later, Nicasio Valley Cheese standards.” In addition to Jarlsberg and Jarls- Estimated annual cheese produced: Co. produces about 100,000 pounds of Lafranchi says the company began berg dip, there is also Jarlsberg Lite, 100,000 lbs. cheese annually in eight varieties. its conversion to organic in 2006. Cur- a 50 percent reduced-fat cheese with Percentage of sales from cheese: 100% Rick Lafranchi says Nicasio’s rently, about 75 percent of the milk 30 percent fewer calories than regular from the ranch is organic. The dairy Jarlsberg. uses two milk tanks to separate organic Norseland keeps Jarlsberg’s momen- and conventional milk. Milk that isn’t tum growing with a number of promo- used by the farmstead cheesemaking tions. For example, a cross-promotion operation is sold to Clover Stornetta sandwich-making campaign for this Farms. Lafranchi would like to see the summer features Jarlsberg along with cheese business grow to the point that Mezzetta brand peppers, Flatout flat all of the overbase milk (milk for which bread and Foods Should Taste Good the ranch is paid less for because it is chips. The campaign includes a recipe in excess of the farm’s quota in the contest for consumers that runs through California milk pricing system) goes Labor Day, with the grand prize win- into cheesemaking. ner receiving $25,000. The promotion “Our goal is to successfully posi- includes in-store displays, point-of- tion our dairy and cheese factory for sale materials and on-pack instantly the next generation,” adds Lafranchi, redeemable coupons. noting that some of the siblings’ adult During grilling season, Norseland children already have taken on roles in also continues its promotion of “Jarls- the business. bergers” with this year’s summer promotion theme “Throw a Jarlsberger in Paradise Party.” While Jarlsberg is Norseland’s flagship brand, the company also markets several other well-known brands including Ilchester, Woolwich Dairy, García Norseland Inc. Baquero, Old Amsterdam, Gabriella, Stamford, Conn. Suprema and Snøfrisk. There have been exciting new de- Ownership: TINE SA, Oslo, Norway velopments in the English Ilchester Key executives: John Sullivan, pres. brand, which the company purchased & CEO; Linda Karaffa, VP; Paul Sullivan, a few years ago, says Ruth Flore, who dir., sales manages multiple brands for Norseland. Cheese plant: Norseland primarily For starters, there is a new packaging imports and markets cheese, but it does format that is replacing the full wheels contract with a U.S. facility to produce of fruited and herb blended cheeses. Jarlsberg products Now in split/half wheels, the colorful Market segments for cheese: 70% products — such as Wensleydale with retail; 30% foodservice Cranberries, White Stilton with Lemon, Percentage of sales from cheese: 100% and Double Gloucester with Onion & Website: www.norseland.com, www. Chive —feature an easy-peel opening jarlsbergusa.com and are vacuum-packed for excellent A look inside: Norseland Inc. is display potential. New sampling/demo the exclusive importer and sales and kits have been developed, Flore adds. For more information please visit www.swissvalley.com marketing agent responsible for the Turn to KEY PLAYERS, page 45 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 45 KEY PLAYERS 2012

Estimated 2011 sales: More than “The freshness of the dough is room for semi-soft varieties. KEY PLAYERS $20 million amazing. We make the filling here and “This will allow us to increase our Continued from page 44 Estimated 2012 sales: More than then put it in the Brie,” says Francois productivity, increase the amount of $18 million Capt, general manager. “It has a 60-day product we can make and keep at one The traditional or territorials (includ- Percentage of sales from cheese: 100% shelf life from shipping, which is a nice time,” Capt says. ing Red Leicester, Cheshire, Double Market segments for cheese: 50% achievement for a fresh product.” Future development plans also will Gloucester, Cheddar Wensleydale and retail; 50% foodservice In the coming year, Capt plans for bring a pre-packing room for Brie that Stilton) remain in full wheel format, Website: www.oldeuropecheese.com even more development that will allow will allow more cheese to cool and dry and exact weight cheeses are available A look inside: The Old Europe Old Europe to expand its offerings and before being packaged. in parchment. Cheese plant in Benton Harbor, Mich., production capabilities. “A room to cool down and dry the Flore says two exciting cheeses the has undergone major renovations over “The first, and maybe the biggest, is a Brie before it’s packaged will enable company is featuring are Applewood the last year. new cooling space,” Capt says. “I’m going us to increase the curing room capacity Smoked Cheddar, a golden-amber, The company installed a bakery in to build a new 4,000-square-foot cooler, for Brie,” Capt says. dense semi-hard cheese with a unique, its plant to foster a new line of baked in addition to our existing cooler.” With those plant renovations, Capt delicate essence, and Beer Cheese, in Brie with dough. An original flavor will Capt also plans to construct a new hopes to expand the plant’s two produc- which an extra strong ale and a secret be marketed in 12-ounce packages, and curing room for semi-soft cheeses. An tion lines — one production line for blend of spices are added to a mature a blend with cranberry, apricot and adjacent room will house new cut and Brie and another production line for Somerset Cheddar for a smooth texture almond will be marketed in 15-ounce wrap equipment for semi-soft cheese as semi-soft cheese — in the near future. and piquant flavor. packages. well. Also in the works is a new curing Turn to KEY PLAYERS, page 46 Flore also notes that the company cycles different cheeses for retailers at different times with Wensleydale Date & Honey, Plum Pudding and Cheddar with Sticky Toffee proving popular during the holidays. Another product gaining attention in the marketplace is Tapas de Queso, a Spanish cheese plate introduced by García Baquero. The easy-to-peel 5.2-ounce package includes 12 slices of Spanish cheeses, four each of García Baquero Tipsy Goat, a wine-bathed pasteurized goat’s milk cheese, García Baquero Iberico, a mild and firm blended sheep, goat and cow’s milk cheese with a complex flavor, and Gran Maestre Manchego, a 3-month aged sheep’s milk cheese. This year, the company also is introducing Cinco Lanzas, a 16-month aged mixed milk cheese made from a culture that García Baquero has specifically developed. The market continues to grow for the Woolwich brand cheeses as well, Flore says. The company recently has launched 5.3-ounce cups of its spreadable Crème Chêvre in three flavors: Plain & Simple, Big Kick Herb & Garlic and Inevitable Vegetable. Woolwich’s Cranberry Cinnamon cheese placed first in the Goat Milk Cheese class at the World Dairy Expo Championship Dairy Product Contest. Woolwich Dairy Chevrai Original placed third in its class in the American Cheese Society’s competition last summer.

Old Europe Cheese Inc. Benton Harbor, Mich.

Ownership: Reny Picot ILAS, Ma- drid, Spain Key executives: Francois Capt, GM; Michael Balane, national sales mgr. Cheese plants: Benton Harbor, Mich. (Brie, Camembert, Camembert Fer- mier, Carre St. Joseph, Gouda, Natural Smoked Gouda, Edam Loaf, Edam Balls, Fontina, American Manchego) Estimated annual cheese produced: More than 6 million lbs. For more information please visit www.norseland.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 46 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

Among the company’s goals for the its Edam Ball took third in the American Wright, dir., sustainability & local opera- KEY PLAYERS coming year is to maintain that level Made/International Style category. tions; Jerry McGeorge, dir., cooperative Continued from page 45 of safety and quality while it expands affairs production and its product line. Cheese plants: Organic Valley part- At the same time, the company “We are working on the consistency ners with 25 processing facilities located is committed to maintaining its high of the quality of the product,” says Capt. throughout Wisconsin, Minnesota, Cali- standards for quality and sanitation. “We have been doing really well but fornia, Idaho, Ohio, Pennsylvania and The plant recently installed a state-of- there is always room for improvement.” Vermont to produce unique organic the-art metal detector. Another top goal for Capt is contin- cheeses to the company’s specifications. “It’s a very sensitive system that will ued expansion. Organic Valley operates its own cut & allow us to pick out any really small “Our goal is to increase production wrap facility in La Farge, Wis., where pieces of steel in the products,” Capt by 5 to 10 percent. I think it’s a fair it converts items including 8-ounce, says. “One is too much.” goal,” he says. Organic Valley Family of 1-pound and 2-pound exact weight bars Old Europe also renewed its Safe Old Europe received numerous Farms/CROPP and 5-pound foodservice loaves Quality Foods (SQF) Level 2 certification awards in the American Cheese So- La Farge, Wis. Estimated annual cheese produced under the Global Foods Initiative in 2011. ciety contest this past summer. Its (2011): 7.29 million lbs. hard cheese; 1.57 “Everyone is concerned with food Camembert Fermier took second in the Key executives: George Siemon, CEO; million lbs. cream cheese/Neufchatel; safety, and you have to be the best these Camembert Cheese Made From Cow’s Mike Bedessem, CFO; Louise Hemstead, 2.55 million lbs. cottage cheese/Ricotta days. I think it was a huge thing for us Milk category, its Brie with Herbs took COO; Eric Newman, VP, sales; Theresa Estimated annual cheese marketed: to get this SQF,” says Capt. third in the Flavor Added category, and Marquez, chief mission officer; Cecil roughly 11.4 million lbs. Estimated 2011 sales: $715 million Projected 2012 sales: $850 million Percentage of sales from cheese: 5.8% Market segments for cheese: 82% retail; 2% foodservice; 16% ingredients Website: www.organicvalley.coop A look inside: Organic Valley Family of Farms completed a $6.7 million expansion to its headquarters in La Farge, Wis., early this year, adding 33,000 square feet of space. Its addition includes a comprehensive research and development facility with a sensory lab, processing lab capable of simulating product conditions, wet chemistry and microbiology lab, packaging lab and library, technical library and innovation room. The expansion also features state-of- the-art green design elements, including solar windows, water efficient bathroom fixtures and an overall energy efficient design. “A core tenant of what we do throughout the entire business practice is to practice environmental awareness as well as cooperative principles,” says Tripp Hughes, director of category management, Organic Valley. “Our mission is making a market for what our farmers produce, and within that is a very clear set of business principles we practice, which includes sourcing fair- trade ingredients, being organic and practicing environmental and sustainable stewardship.” Organic Valley incorporated these principles into several new products it introduced this year that feature fair- trade ingredients and local sourcing. In spring 2011, the company rolled out a marketing campaign for its newly- launched organic flavored half-and-half and soy creamers that use fair-trade organic vanilla, organic hazelnut extract and fair-trade cane sugar. The “Stir it Up” campaign encouraged consumers to pay as much attention to their type of creamer as they do to their coffee. “Consumers out there are much more educated, much more aware of different types of coffee and where their coffee is coming from. Fair-trade, shade-grown and organic are important trends in the coffee industry. When people are selecting their choice of premium coffee, we want them to make sure they are For more information please visit www.oldeuropecheese.com Turn to KEY PLAYERS, page 47

ley teamed up with Stonyfield Yogurt for cess Cheeses category. KEY PLAYERS an online campaign to encourage healthy Pacific Cheese Co. offers an ex- Continued from page 46 organic eating and to benefit Wholesome tensive product line, including com- Wave, an organization whose programs modity cheeses, specialty and artisan partnering it with a premium creamer,” are designed to make nutritious, locally- varieties, international imports and Hughes says. grown food available and affordable to Hispanic-style cheeses. Its range of The marketing campaign was very America’s underserved and urban rural cheese categories includes: fresh successful for Organic Valley, Hughes communities. cheeses including Feta and Ricotta; adds. The program along with its new The “Celebrate with Organic” cam- soft-ripened cheeses like Brie; blue- products helped increase its pint half- paign offered prizes such as a free year Pacific Cheese Co. veined cheeses like traditional Blue and-half sales by 28 percent. of Organic Valley or Stonyfield products Hayward, Calif. and Gorgonzola; Pasta Filata cheeses Another major product launch in- and a $1,000 gift certificate to Cooking. like Mozzarella and Provolone; semi- cluded Organic Valley’s expansion of its com. For each person that entered the Key executives: Steve Gaddis, hard and hard cheeses such as Cheddar regional milks to include New York Fresh. contest, each company donated 10 cents pres. & CEO; Tony Ricker, COO; Lance and Parmesan; and processed cheese This milk is produced by 113 New York to Wholesome Wave. At the end, Organic Solus, exec. VP; George Cornell, like classic American. Pacific Cheese farm families and bottled, distributed Valley donated a total of $25,000. VP, industry relations; Dale Tate, offers both conventionally-prepared and sold in the Empire State. Organic Organic Valley also received several CFO; Bob Leonard, sr. VP, sales — cheeses and cheeses that are organic, Valley already has regional milks in awards at contests it entered this past foodservice; Jeff Richmond, sr. VP, kosher and made with milk from cows the Northwest, Rocky Mountain region, year. operations; Peter Ernster Jr., GM, not treated with rbST. Southwest and Northeast. Organic Valley’s European Style Reno plant & VP, process products The company plans to continue “Given New York is the No. 1 organic Cultured Butter received a second- division; Carol Dudick, sr. dir., qual- to upgrade its facilities as well as market in the United States, we wanted place award at the American Cheese ity assurance; Glen Hatcher, dir., invest in its people and information to have a New York-specific milk,” Hughes Society contest last summer. Several quality systems technology systems. says. “Consumers there really have of its products won gold medals at the Cheese plants: Hayward, Calif.; In March 2012, Pacific Cheese adopted it, and it has helped fuel our 2011 Los Angeles International Dairy Reno, Nev.; Amarillo, Texas (all in- announced that Tony Ricker was ap- growth.” Competition, including its cream cheese, clude Cheddar, Monterey Jack, Moz- pointed as chief operating officer. As On the West Coast, Organic Valley this salted butter, half-and-half and heavy zarella, blended shreds for foodser- COO, Ricker is responsible for the spring is launching its first 100-percent whipping cream. vice; Reno plant includes processed functions of operations, supply chain grass-fed milks from a group of its mem- Organic Valley brought in 212 new American cheeses) and quality assurance. He previously ber farms in northern California. While farmer members in 2011 for 12-percent Website: www.pacificcheese.com was senior vice president, running the pasture grazing is a primary tenant of member growth across the country, A look inside: Building on its 2010 company’s retail sales division. Organic Valley production, these milks and its sales grew 15.3 percent. Hughes acquisition of the assets of Chateaux “Pacific Cheese is well-positioned will come from cows that are 100-percent says there are two main elements to the Cheese Corp., Vernon, Calif., Pacific to take a unified team approach to grass-fed, with no additional grains fed cooperative’s continued growth: good Cheese has finished integrating Cha- exceptional service that is so critical to the animals. products and good people. teaux’s product lines into its existing to achieve our business initiatives,” Hughes says consumers are increas- “Our branded business continues to facilities. This has expanded Pacific Ricker says. “I am excited, energized ingly becoming more interested in grow, fueled by consumers interested Cheese’s production capabilities, and eager to help lead our company to grass-fed products like beef, cheese and in high-quality, high-integrity products and the company now manufactures its next phase of innovation.” butter such as Organic Valley’s Pasture under the Organic Valley label,” he says. processed American and Swiss loaves Ricker, who previously held posi- Butter that is made at the height of the “We have also seen from the farm side, and slices in addition to offering tions at industry icons such as Kraft, pasture season. farmers continued to be interested in custom formulations at its Reno, Sara Lee and Earthgrains, joined “There is absolutely a taste differ- coming to be part of the Organic Valley Nev., plant. Pacific Cheese in 2010. Under his ence, which will vary literally week to cooperative. We welcomed a lot of new This spring at the World Champion- management, the retail sales divi- week as the mix of pastures come into farmers over the last year. That element ship Cheese Contest, American Cheese sion partnered with leading retail- their seasons,” Hughes says. “Spring allows for some really exciting continued from Pacific Cheese’s Reno, Nev., plant ers to create successful store-brand 100-percent grass-fed will be very dif- growth of the business.” placed fourth in the Pasteurized Pro- Turn to KEY PLAYERS, page 48 ferent from fall, which will be very different from the limited winter months in California where the cows will be eating dry matter forage. We clearly call this out on the new packaging that this is part of the experience — the change of seasons.” Also this spring, Organic Valley is rolling out new packaging for its existing milk products that will bring attention to naturally-occurring omega-3 and CLA fatty acids. While these can be added to foods in various ways, Hughes says these occur naturally in Organic Valley’s products as a result of its pasture program. “The message is that through our pasture-based forage program, when the cows are on the pasture, eating well, treated humanely and eating organic diets, they really produce the world’s best milk,” Hughes says. “Now we’re able to show nutritionally, when these cows eat well, you do, too.” Additionally, Organic Valley this spring is making its award-winning Kickapoo Blue, which previously was marketed in 4-ounce crumble cups, available in 6-pound rounds for cut-and-wrap options for retailers. This last holiday season, Organic Val- For more information please visit www.pacificcheese.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 48 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

of upgrades at its manufacturing plant Echo Mountain Blue, Smokey Blue, KEY PLAYERS in Fond du Lac, Wis., in an effort to Caveman Blue, Flora Nelle Blue, Smokey Continued from page 47 reach British Retail Consortium (BRC) TouVelle, Rosemary TouVelle, Lavender Grade A certification. The BRC Global TouVelle, medium Cheddar, sharp programs. Ricker will continue to Standards, used throughout the world by Cheddar, extra sharp Cheddar, Soba play a major role directing the retail more than 17,000 certificated suppliers Ale Cheddar, Chocolate Stout Cheddar, sales division. in 90 countries, ensures standardization Hop Cheese, Mount Mazama Cheddar, “We are excited about the im- Park Cheese Co. of quality, safety, operation criteria Pistol Point Cheddar, plain curds, pesto provements Tony will bring to Pacific Fond du Lac, Wis. and manufacturers’ fulfillment of legal curds, garlic curds, jalapeno curds, Cheese,” says Steve Gaddis, presi- obligations. chipotle curds) dent and CEO, Pacific Cheese Co. Key executives: Eric Liebetrau, “Most (of the changes) were con- Projected 2012 sales: 20% above “We intend to strengthen our focus pres.; Steve Hurd, plant mgr. struction-type things,” Liebetrau says. 2011 sales on customer satisfaction to offer Cheese plant: Brownsville, Wis. “We had to change traffic patterns, we Percentage of sales from cheese: 95% customers everything they need to (Asiago, Fontina, Kasseri, Parmesan, had to build another lab for testing raw Market segments for cheese: 60% better differentiate and thrive in Pepato, Provolone, Romano) milk and keep that segregated from the retail; 40% foodservice the complex and competitive food Percentage of sales from cheese: product lab.” Website: www.roguecreamery.com industry.” 100% Also, Liebetrau adds, many of the A look inside: Rogue Creamery this Family-owned and with more than Market segments for cheese: 20% changes fell into the administrative past year has released new cheeses, won 40 years of experience, Pacific Cheese retail, 10% ingredients, 70% foodservice realm — implementing systems to track awards, expanded its overseas distribu- officials say they are proud to be known Website: www.parkcheese.com products and document that require- tion and continued its sustainability as an industry leader and innovator in A look inside: Park Cheese Co. ments are being met on a daily basis. programs. Through it all, the company natural cheese sourcing. In addition to continued its century-old tradition of The company’s plans to build on focuses on a motto: “Cheeses first.” working to provide its customers with using fresh milk from Grade A farms in its tradition of quality cheesemaking Francis Plowman, director of mar- specialized products and services, the Central Wisconsin to produce its award- doesn’t stop with BRC certification. keting at Rogue Creamery, says this company works to monitor emerging winning varieties of Italian cheese over Steve Hurd, manager of Park’s manu- expression reflects the company’s con- market trends through its research the last year. facturing facility, is currently enrolled centration on making the best possible and development program, focusing “We do such a good job of making in the Wisconsin Cheese Makers Asso- cheese it can. on new products such as flavor blends products to specifications, and we just ciation (WCMA) Master Cheesemaker “That’s a pretty consuming goal. It’s and profiles. Its corporate chef also want to keep doing what we’re good certification program. what we’re focused on. We’re interested offers culinary support to customers at,” says Eric Liebetrau, president of Hurd is already a certified master in growth, but controlled growth, where through creative menu ideations and Park Cheese. in Provolone and Fontina varieties. we can continue to make the best cheese serving suggestions. The company has undergone a series He’s currently working to add master in the world.” certifications in Asiago and Romano The company last year added Hop to his resume. Cheese and Mount Mazama Cheddar Park’s continued focus on producing to its collection of specialty cheeses. quality products didn’t go unnoticed Hop Cheese is the latest in its series on the competition circuit over the of beer cheeses, which it makes in part- last year. nership with Rogue Ales of Newport, In the World Championship Cheese Ore. Hop Cheese is made with Cheddar Contest, Park’s aged Provolone won best or other similar types of cheese and one of class honors. or a combination of the seven varieties “We’re proud,” Liebetrau says. of GYO Certified Aroma Hops grown on “We’ve always had high expectations in Rogue Ales’ Micro Hopyard. Whole hop that competition, but it’s always nice to leaves are de-stemmed by hand, steeped accomplish those goals.” in hot water, mixed into the cheese curds The company describes its variety and pressed into 40-pound blocks. Previ- of aged Provolone as full-flavored with ous beer-cheese collaborations between a creamy, yet firm texture. the two companies include Morimoto Park also claimed second place in Soba Ale Cheddar and Chocolate Stout the Italian grating-type category of the Cheddar. 2011 American Cheese Society (ACS) “The idea of pairing beer and cheese Judging and Competition with its veg- has become more popular,” Plowman etarian Parmesan. says. “We’ve had success putting beer in cheese as we make it. It’s the next step in pairing.” Rogue Creamery’s other new cheese, Mount Mazama Cheddar, is made with a mix of 20-percent goat’s milk and 80-percent cow’s milk, similar to its mixed- milk Echo Mountain Blue. Plowman says Rogue Creamery waited to launch Mount Mazama until the company felt Rogue Creamery it was able to procure the best goat’s Central Point, Ore. milk, which equalled the quality of the cow’s milk used in the Cheddar. Key executives: Cary Bryant, co- “People really like that combo — the owner, CEO; David Gremmels, co-owner, tang of the goat’s milk at the end of the pres.; Francis Plowman, dir., marketing; tasting experience,” Plowman says of Craig Nelson, plant mgr., lead cheese- the mixed-milk cheese. maker Rogue Creamery’s other cheeses Cheese plants: Central Point, Ore., made an impressive showing at contests including cut & wrap operation (aged this past year. Rogue River Blue claimed & flavored milled, handmade Cheddars, its second “Best of Show” award from handmade Cheddar curds, TouVelles the American Cheese Society (ACS) and Blues: Oregon Blue, Oregonzola, contest in Montreal last summer. The For more information please visit www.parkcheese.com Crater Lake Blue, Rogue River Blue, Turn to KEY PLAYERS, page 49 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 49 KEY PLAYERS 2012

gotten other people involved, including curd and processed cheeses. Saputo the acquisition of Fairmont Cheese KEY PLAYERS Vermont Butter and Cheese Creamery, also produces and markets fluid milk, Holdings Inc., the parent company of Continued from page 48 Cowgirl Creamery and Rogue Ales. We cream, yogurt, sour cream and cot- DCI Cheese Co. With the DCI acquisi- also have gotten a bank here, Rogue tage cheese. In addition, Saputo sells tion, Saputo added more than 100 types cheese previously won Best of Show Federal Credit Union, involved,” Plow- cheese products under private labels of domestic and imported specialty at the 2009 ACS contest. At last sum- man says. “It gets bikes on the road and produces butter, powdered milk cheeses to its portfolio. mer’s ACS contest, Rogue Creamery and people involved in exercise. It’s a and evaporated milk, ice cream mixes In its third quarter report for the also received third place awards for great program, and particularly with & a number of dairy ingredients derived quarter ending Dec. 31, 2011, the com- its Chocolate Stout Cheddar and Echo gas prices rising, it gets more and more from its cheese production, including pany says its Dairy Products Division Mountain Blue. advantageous.” whey powder, lactose and whey protein). (USA) continues to focus on improving Rogue Creamery also received ac- Rogue Creamery also is working to Dairy Products Division (Argentina) operational efficiencies and evaluating colades abroad this past year. Its Flora continue its sustainability goals through — (2) (wide variety of soft, semi-soft, opportunities at the newly acquired DCI Nelle Blue cheese won a gold medal at adding solar panels to its creamery and hard and grated cheeses, as well as acquisition. The division will continue the World Cheese Awards in Birming- producing its own energy. butter, cream, milk powder and dairy to promote its leading retail brands, as ham, England, last November, and its “Last year we had 252 solar panels. ingredients). Dairy Products Division well as enhance its existing foodservice Caveman Blue received a bronze medal We’re hoping in five years, continuing (Europe) — (2) facilities in Germany product portfolio. The company’s brands at the 2011 Global Cheese Awards in what we’re doing, to be totally off the and United Kingdom (Italian-style conducted several promotional activi- Somerset, England, in September. grid,” Plowman says. “Sustainability is cheese varieties, such as Mozzarella, ties throughout the year. Rogue Creamery expanded the a mission we try to live every day.” Ricotta & Mascarpone). The Dairy Products Division (Cana- overseas distribution of its cheeses this Total company sales (for fiscal year da) continues to focus on recuperating past year. The company has shipped to ended March 31, 2011): C$6.0 billion volume lost in the fluid milk category Australia for a little over a year, and Website: www.saputo.com and maximizing benefits from the con- it started shipping its Blue cheeses to A look inside: Saputo Inc. produces, solidation of manufacturing and distri- Japan and Hong Kong this past year markets and distributes a wide array of bution activities in the Greater Toronto as well. Plowman says the company products including cheese, fluid milk, area, announced at the end of fiscal is looking to expand its distribution a Saputo Inc. yogurt, dairy ingredients and snack 2010. The division continues to review little further in Hong Kong and Japan Saint-Léonard, Quebec cakes. With holdings in Canada, the overall activities in order to identify this year. United States, Argentina and Europe, it additional operational efficiencies and Last June, Rogue Creamery mourned Key executives: Emanuele (Lino) is Canada’s largest dairy processor and reduce operational costs. The division the passing of artisan cheese giant and Saputo; chairman of the board; Lino among the top three cheese producers also continues to pursue its investment former Rogue owner Ig Vella. Vella’s A. Saputo Jr., CEO & vice chairman in the United States. strategy in product categories that offer father, Tom, founded Rogue Creamery of the board; Louis-Philippe Carrière, In 2011, it made further inroads into potential for growth, such as specialty in 1933, and in 2002, Ig Vella sold the exec. VP, finance & administration; Dino the U.S. specialty cheese market with Turn to KEY PLAYERS, page 50 company to David Gremmels and Cary Dello Sbarba, pres. & COO, Saputo Inc.; Bryant. Vella continued to work as a Lorenzo Spinelli, president & COO, consultant for Rogue Creamery, com- Dairy Products Division (Canada); Terry ing up from California every month or Brockman, president & COO, Dairy two to mentor young cheesemakers on Products Division (USA); Kai Bock- the team. mann, pres. & COO, Dairy Products Di- “A bunch of us went to Sonoma to at- vision (International); Lionel Ettedgui, tend the services,” Plowman says. “The pres. & COO, Bakery Division; Gaétane church was just packed, with standing Wagner, exec. VP, human resources room only. He was a terrific guy. We Cheese plants: Dairy Products Divi- sion (USA) — South Gate, Calif.; Tulare, called him the ‘Godfather of American Calif. (3); Newman, Calif.; Hancock, Md.; artisan cheese.’” Big Stone City, S.D.; Almena, Wis.; Fond Earlier this spring, Rogue Creamery du Lac, Wis.; Lena, Wis.; Monroe, Wis.; celebrated Oregon artisan cheeses at New London, Wis.; Reedsburg, Wis.; its eighth annual cheese festival and Waupun, Wis.; Black Creek, Wis. (broad benefit dinner for the nonprofit Oregon line of Mozzarella, American-style & Cheese Guild. The festival featured 18 specialty cheeses, such as Ricotta, cheesemakers and 90 vendors. Provolone, Blue, Swiss, Parmesan & Ro- Rogue Creamery recently has helped mano, whey powder, whey protein con- other members of the Oregon Cheese centrates and ingredient blends).Dairy Guild with shipping through a new Products Division (Canada) — Calgary, flexible distribution network. Rogue Alberta; Edmonton, Alberta; Glenwood, Creamery, which has been shipping its Alberta; Red Deer, Alberta; Wetaskiwin, cheeses to the East Coast for a number Alberta; Abbotsford, British Columbia; of years, now is helping other Oregon Burnaby, British Columbia; Courtenay, cheesemakers ship their cheeses to this British Columbia; Brandon, Manitoba; region as well. Winkler, Manitoba; Saint John, New “We have three different cheesemak- Brunswick; Dartmouth, Nova Scotia; ers at this point, and we hope to open Georgetown, Ontario; Ottawa, Ontario; it up to more,” Plowman says. “It gives Tavistock, Ontario; Trenton, Ontario; them the opportunity to ship cheeses Mont-Laurier, Quebec; Plessisville, and opens markets to them that they Quebec; Saint-Hyacinthe, Quebec; otherwise wouldn’t be able to access.” Saint-Leonard, Quebec; Saint-Raymond Rogue Creamery also this past year de Portneuf, Quebec; Trois-Rivières, has brought other companies in the Quebec; Victoriaville, Quebec; Warwick, cheese industry and local community Quebec; Saskatoon, Saskatchewan (a on-board to its Pedal Power program, wide variety of cheeses including Moz- which now is in its third year. The pro- zarella & Cheddar, specialty cheeses gram at Rogue Creamery, which offers a such as Ricotta, Provolone, Parmesan, bike to employees who pledge to ride it Feta & Havarti, fine cheeses, such as to work at least 45 days of the year, now Brie & Camembert, other firm cheeses, has grown to include 30 team members. including Brick, Colby, Farmer, Muen- “We’re really proud of it and have ster & Monterey Jack, as well as fresh For more information please visit www.cheesemarketnews.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 50 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

ship Dairy Product Contest, awards company won awards in other competi- by about 300,000 square feet at an esti- KEY PLAYERS for Saputo included first in the whey tions as well. mated cost of $12 million, according to Continued from page 49 permeate class and DCI Cheese Co.’s Saputo’s brands include Alexis de the company. Work began in May, and Salemville Gorgonzola placing third Portneuf, Armstrong, Baxter, Dairyland, sauce production is expected to begin cheeses and value-added milk products. in its class. Danscorella, Dragone, DuVillage 1860, in the new space by January of 2013. The company’s overall goal remains At the American Cheese Society Frigo Cheese Heads, Great Midwest, Sargento says since 1991, it’s added to continue to improve efficiencies and contest, the company, including its King’s Choice, Kingsey, La Paulina, 55,000 square feet to the Hilbert plant pursue growth internally and through subsidiary DCI Cheese Co., swept the Neilson, Nutrilait, Ricrem, Salemville, and has renovated 15,000 square feet acquisitions. top three spots in the Rindless Blue- Stella, Treasure Cave, hop & go, Ron- there. The company won numerous awards Veined — Made From Cow’s Milk class. deau and Vachon. In addition to expanding facili- this past year. In the World Champion- La Tentation de Laurier by DuVil- Saputo is a publicly traded company ties, Sargento also has expanded its ship Cheese Contest this spring, Bleubry lage 1860 won first in the Washed Rind whose shares are listed on the Toronto product line. In 2011, Sargento joined from La Fromage Alexis de Portneuf won Cheese — Made from Cow’s Milk class. Stock Exchange under the symbol SAP. industrywide sodium-reduction efforts a gold medal in its class as did both La Saputo also placed first in the Provolone, through the Best Practices Task Force. Tentation de Laurier and Lady Laurier Caciocavallo — All Milks class. Hosted by the Innovation Center for U.S. d’Arthabaska from Le Fromagerie Du- Subsidiary DCI placed second in the Dairy, more than 17 cheese companies Village 1860. In addition, La Fromagerie Mature Cheddar Aged Longer Than 48 and manufacturers banded together Alexis de Portneuf’s Chèvre des neiges Months class. Saputo also placed third to address reducing sodium content Fig & Orange came out on top in its class in the Flavor Added Monterey Jack — in cheese. as did Double Joie from La Fromagerie All Milks class. Brie de Portneuf Double Sargento’s commitment to the “so- Alexis de Portneuf, Saputo Inc. says. Crème by Alexis de Portneuf placed dium challenge” led to the introduction La Fromagerie Alexis de Portneuf’s third in the Soft ripened cheese — Brie of a line of reduced-sodium natural Chèvre des Neiges Triple Cream Brie Cheese — Made From Cow’s Milk class. Sargento Foods Inc. cheeses (available through the com- won the bronze medal in its class. The At the Wisconsin State Fair, cheese company also placed second in its class Plymouth, Wis. pany’s Consumer Products Division). produced for DCI Cheese placed second The line — available in six varieties with 3-year Cheddar and third in its class in the Colby, Monterey Jack class and Key executives: Lou Gentine, chair- including Colby Jack slices, Provolone with Smoked Caciocavallo. third in the Smear Ripened Cheese man & CEO; Louie Gentine, president slices, Colby Jack snack sticks, String Salemville for DCI Cheese Co. class. & chief customer officer; George Hoff, snacks, Mild Cheddar shredded cheese placed first in the Gorgonzola class. The company also won nine awards exec. VP & CFO; Mark Rhyan, exec. VP and Mozzarella shredded cheese — has Park Cheese, which produces cheese in the British Empire Cheese Compe- & COO 25 percent less sodium. for DCI Cheese Co., also received a tition, which is organized annually by Cheese plants: Plymouth, Wis. (cut Sargento has continued to focus best of class award for its il Giardino the Central Ontario Cheesemaker Asso- & wrap, frozen battered & breaded on health-conscious products and Provolone Mandarini. ciation and features Canadian cheeses appetizers); Kiel, Wis. (cut & wrap, introduced its Fridge Pack, upright In the World Dairy Expo Champion- competing against one another. The frozen battered & breaded appetizers); boxes of individually-wrapped cheese Hilbert, Wis. (sauces); North Sioux sticks, in January 2012. Fridge packs City, S.D (sauces); Bellingham, Wash. are available in Light String Cheese, (sauces) Colby-Jack Cheese and Mild Cheddar Estimated 2011 sales: $1 billion Cheese flavors. Website: www.sargento.com, www. “It’s clear that people tend to make sargentofoodingredients.com food choices based on what they first see A look inside: Sargento Foods Inc. in their refrigerator. The new Sargento had a benchmark year in 2011, reaching Fridge Pack puts wholesome, natural $1 billion in net sales for the first time snacks easily within reach to encour- in the company’s history. age healthier snacking,” says Elizabeth To accommodate increased produc- Ward, Sargento spokesperson. “Healthy tion and sales, the company has under- habits start with a clean and organized taken a number of expansion projects refrigerator, making the Sargento over the last year — and plans are in Fridge Pack an easy way to start making place to continue that trend in 2012. better snacking decisions.” Sargento began building a The company also introduced a new 45,000-square-foot, three-story office line of Ultra Thin natural sliced cheese building in 2011 that connects the in four varieties — Cheddar, Swiss, other two buildings at its headquar- Colby-Jack and Provolone in early 2012. ters in Plymouth, Wis. The project When it comes to marketing efforts, also included additional space for an the company has worked over the last on-site nurse practitioner and physical year to establish a strong online pres- therapist. ence. Sargento rolled out a new website, “It will accommodate projected of- sargentofoodingredients.com, in 2011. fice needs for the next five or six years,” The updated site is designed to be says Barbara Gannon, vice president interactive, allowing visitors to share of communications and government recipes using Sargento products and affairs, Sargento. learn about Sargento’s food ingredient Overall, the Plymouth campus is portfolio. approximately 550,000 square feet of The company also has taken its on- corporate office, manufacturing and line presence one step further, launch- distribution space. ing a company profile on Facebook. Sargento has plans to expand on a Since its launch, the page has received renovation project that began in 2011 about 60,000 “likes” from customers at its facility in Hilbert, Wis., which around the world. produces sauces. In 2011, the company Sargento also has received acclaim expanded offices and wellness areas. from numerous publications over the A production expansion is set to begin last year. Its Reduced Fat Sharp Cheddar there in 2012 that the company expects sticks were named best savory snacks by will create 50 new jobs over the next Fitness Magazine, and its Light String five years. Cheese Fridge Pack also was named a For more information please visit www.mssincorporated.com Production space will be expanded Turn to KEY PLAYERS, page 51 Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 8, 2012 — CHEESE MARKET NEWS® 51 KEY PLAYERS 2012

(pesto, dips, spreads); Blackfoot, Idaho Sartori introduced four new cheese Jim Sartori notes that Matucheski KEY PLAYERS (hard & semi-hard Italian and American varieties to its regularly-available lines received his Wisconsin Master Chee- Continued from page 50 style); Antigo, Wis. (specialty & artisan in 2011: Salsa Asiago, Espresso Bel- semaker certification in 2011, and Italian style); Plymouth, Wis. (3) (hard laVitano, Extra-Aged Fontina and Medi- cheesemaker Pam Hodgson currently healthy food award winner by Fitness Italian style, Signature Blends, convert- terranean Fontina. All four products is in the curriculum. Magazine. In Shape Magazine’s 2011 ing & distribution) join the Sartori Reserve line, bringing Jim Sartori says the company plans Snack Awards, Sargento’s Reduced Fat Other plants: Boulder, Colo. (dips, the total number of unique flavors in to offer more Peppermint BellaVitano in Pepper Jack slices were recognized in pestos, spreads) this line to 14, says Jim Sartori, CEO, 2012. Sartori Co. also recently launched the best low-calorie snacks category. Percentage of sales from cheese: Sartori Co. a Limited Edition Extra Aged Goat Acclaim for Sargento went beyond more than 95% The company also launched a few Cheese and has plans to launch Limited its product line with chairman and CEO Market segments for cheese: food- limited-release items in 2011, including Edition Cannella BellaVitano, which has Lou Gentine being named the National service, ingredients, retail, e-commerce a Cognac BellaVitano and a Peppermint a cinnamon flavor, in 2012. Cheese Institute (NCI) Laureate in (in order of predominance) BellaVitano cheese. Not only does Sartori Co. continue January. Websites: www.sartoricompany.com The very first two 20-pound wheels to churn out new varieties of cheese, its “This is the highest honor given by A look inside: With the introduction of Cognac BellaVitano, signed by Sartori products are frequently recognized in the cheese industry,” says Gannon. of new products and segments, the cheesemaker Mike Matucheski, were both U.S. and international competitions. The NCI Laureate Award recognizes development of Master Cheesemakers sold at auction on eBay in November, At this spring’s World Championship individuals who have made significant and multiple contest awards, Sartori Co. with all proceeds from the auction Cheese Contest,hosted by the Wisconsin contributions to the development and continues to build brand recognition. donated to local food banks. Turn to KEY PLAYERS, page 52 growth of the cheese industry. A panel of industry professionals chooses a winner each year based on the person’s long-term contributions to the industry. “Lou Gentine has built a remark- able reputation for delivering ground- breaking products in the cheese industry — reduced-fat cheeses, the Slide-Rite freshness seal and specialty cheese blends to name just a few,” says Mike Reidy, vice chairman, NCI, and senior vice president, Leprino Foods Co. “(Gentine) is a family man, leading a family-owned business that understands the nutritional needs of the modern family.” Gentine also was named Economic Driver of the Year by the Sheboygan County Economic Development Corp. in 2011. The Sheboygan County Chamber of Commerce named Sargento as its 2012 Manufacturer of the Year, Gan- non adds. While Sargento surpassed the $1 billion mark in net sales and worked to expand its workforce and production facilities over the last year, the company’s goals and ideals remain unmoved. Gannon says that continued growth, innovation and maintenance of the company’s cultural framework of people, pride and progress remain Sargento’s goals as the company moves into the future.

Sartori Co. Plymouth, Wis.

Key executives: Jim Sartori, CEO; Jeff Schwager, pres.; Chad Vincent, chief marketing ofﬁcer; Brad Nicholson, VP, operations; Mark Schwechel, CFO; Pat Mugan, VP, R&D; Ellen Weitzel, VP, human resources Cheese plants: Lafayette, Colo. For more information please visit www.chr-hansen.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 52 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

took Best of Class in the Parmesan “We feel that when people try our goal Crosby made during the season. KEY PLAYERS Category, beating Italy’s Parmigiano cheese, they become regular purchas- Crosby made a total of 32 field goals Continued from page 51 Reggiano. ers,” he says. during the 2011 season, and Sartori “These awards bestowed upon The company also ramped up its web was proud to make a $32,000 donation Cheese Makers Association, Sartori SarVecchio are truly humbling,” Jim presence in 2011 with a new website de- to the Make-A-Wish Foundation, Jim Co. was recognized in four categories, Sartori says. “We’re honored to be sign and the launch of a Facebook page. Sartori says. including two best of class honors for its considered a category leader by our The company also launched a line of “We know the money raised will help Reserve Extra Aged Asiago and Shred- European counterparts.” dips called Sartori Inspirations, based bring real joy into the lives of those who ded SarVecchio Parmesan. Sartori Co. The company also received three sec- in Lafayette, Colo., at the end of 2010, need it most,” he says. “I hope we’re also placed second in the Hard Mixed ond place awards with Classic Asiago, and the line is beginning to take off, able to continue to build our relation- Milk Cheese class with its Limited Edi- Rosemary and Olive Oil Asiago, and Jim Sartori says. ship with Make-A-Wish, Mason and the tion Pastorale Blend and was awarded Extra Aged Goat at the contest, and also The dips, some of which feature Packers Radio Network moving into third place in the Hard Goat’s Milk was awarded third place awards for Clas- cheese ingredients, are all natural and the future.” Cheese class with Limited Edition sic Fontina and Espresso BellaVitano. have a 30-day shelf life, he says. Caprimenthe. Sartori Co. wrapped up 2011 strong “It’s an emerging business, and we’ll Sartori took home four medals from with a historic finish at the European continue to grow it,” he says. the 2011 Wisconsin State Fair competi- World Cheese Awards. The company’s In addition to producing award- tion last summer. Limited Edition Pas- Cognac BellaVitano received three top winning cheeses, Jim Sartori says the torale Blend and Balsamic BellaVitano honors, winning a Super Gold Medal, company’s mission is to consistently finished first in their respective classes, being named Best USA Cheese, and deliver safe, quality products to its cus- Schreiber Foods Inc. Mediterranean Fontina took second, finishing third out of more than 2,500 tomers, which is accomplished through Green Bay, Wis. and Espresso BellaVitano took a third entries. The third overall finish was the its Safe Quality Food (SQF) certification place. highest ever by a U.S. cheese company, and adherence to its industry-leading Key executives: Mike Haddad, pres. Sartori Co. was awarded five medals Jim Sartori says. Sartori Quality System. & CEO; Larry Ferguson, chairman of at the World Dairy Expo Championship The company’s Cinnamon BellaVi- The company in June 2011 received the board; Rob Byrne, dir., industry & Dairy Product Contest, hosted by the tano also took top honors with a Super its first SQF certification with a rating regulatory affairs Wisconsin Dairy Products Association Gold Medal, and Sartori had four regular of “excellent.” Cheese plants: Tempe, Ariz.; Fuller- last fall in Madison, Wis. SarVecchio gold medal finishes with Dolcina Gor- “While prior to SQF, Sartori had ton, Calif.; Gainesville, Ga.; Carthage, Parmesan and Pastorale Blend both gonzola, Extra-Aged Fontina, Canella safety and quality programs in place, Mo. (2); Clinton, Mo. (2); Monett, Mo.; finished with first place medals. Classic BellaVitano and Caprimenthe at the SQF helped foster a stronger culture Mt. Vernon, Mo.; Ravenna, Neb.; Ship- Asiago and Caprimenthe goat cheese contest. Finally, SarVecchio Parmesan of accountability,” says Sara Adams, pensburg, Pa.; Stephenville, Texas; took second place in respective classes. finished with a bronze medal. Sartori’s quality excellence facilitator. Logan, Utah; Smithfield, Utah; Green Classic Parmesan took bronze. Jim Sartori notes that the company The company held weekly training ses- Bay, Wis. (2); Richland Center, Wis. (2); Sartori Co. had another strong show- has been awarded more 100 medals sions for all involved team members West Bend, Wis.; Austria; Brazil; China; ing at the American Cheese Society since its entrance into the retail seg- and created a thorough documentation Germany; India; Mexico; Uruguay competition held in Montreal, Quebec, ment in 2007. system, giving individual team members Estimated annual sales: $4.5 billion in August. The company was awarded “We have worked a long time to the tools they needed to implement and Website: www.schreiberfoods.com six medals, and the Sartori Classic develop and refine our cheese,” he enforce quality and safety policies. A look inside: Schreiber Foods Parmesan took first place. says. “Our patron farmer partners have Jim Sartori says the company will Inc. in late 2011 finalized its acquisi- “This was the third award Classic played a big role in our success. Many of work on getting all of its plants up to tion of Dallas-based Dean Foods Co.’s Parmesan took in 2011, a true testa- them have been supplying us with milk SQF Level 3 certification in 2012. customer-brand yogurt business. ment to the quality of the product,” Jim for the full 72 years.” The company also is working on The acquisition includes produc- Sartori says. The company also finished Sartori President Jeff Schwager revitalizing its office space in 2012, Jim tion facilities in Fullerton, Calif., and with a first place award for Black Pepper notes that “our ‘farm-to-fork’ philosophy Sartori says. Richland Center, Wis., as well as yogurt BellaVitano. Sartori received four third has enabled us to focus on creating some The office renovation is an expansion production assets from Dean Foods’ place awards with Pastorale Blend, Mer- of the best tasting and quality cheese and upgrade of Sartori team members’ facility in Friendship, N.Y. lot BellaVitano, Espresso BellaVitano available. It is wonderful and humbling working spaces and the company’s Schreiber Foods in the past year and BellaVitano Gold. to be recognized by such prestigious visitors’ areas. also acquired some of HP Hood’s cream Sartori Co. also took home seven organizations for the team’s efforts.” “We have remodeled reflecting the cheese business, says Rob Byrne, direc- awards from the European Global Jim Sartori notes that the company company’s premium brand identity and tor of industry and regulatory affairs, Cheese Awards in the United Kingdom. does not spend a lot of resources on company heritage,” Jim Sartori says. Schreiber Foods Inc. This was the first time U.S. cheesemak- marketing its products, so the contest “We feel the work environment for our Schreiber Foods currently makes ers were invited to participate in this recognition is paramount. The company excellent team of employees is very cream cheese, but the expansion of contest. Sartori’s SarVecchio Parmesan also focuses on in-store sampling of important.” cream cheese offerings allows the was named Best Foreign Cheese and cheeses. Sartori Co. sponsored the Milwaukee company to expand its customer list, Brewer Radio Network in 2011. The Byrne says. company was able to promote its Sartori Schreiber Foods also is continuing Reserve line in all Milwaukee Brewer work on expanding its Shippensburg, radio broadcasts. Pa., plant. This expansion has been “We were excited to promote the please enter my subscription to ongoing and will enable the company to Sartori brand and be affiliated with an build yogurt and cream cheese capacity, 1 YEAR RATES: ELECTRONIC 1 YEAR RATES: 2 YEAR RATES: iconic Wisconsin team,” Schwager says. $135 (2nd Class) $135 (E-mail Only. No Mail Service) $195 (2nd Class) Byrne says. “As a Wisconsin-based company for In addition, the company in 2011 $190 (1st Class/Canada) $210 (E-mail With 2nd $315 (1st Class/Canada) over 70 years, Sartori supports our local announced plans to construct its Global $330 (International) Class Mail Service) $525 (International) Wisconsin family farms that supply the Technology Center and Home Office in Payment enclosed Bill Me best milk in the country, and programs downtown Green Bay, Wis., on the site Payment by credit card: VISA MASTERCARD AMERICAN EXPRESS such as this will continue to increase Card # ______Exp. Date______Sec. Code_____ of the former Washington Commons the visibility of Sartori throughout the and J.C. Penney. NAME: ______state.” Project completion is tentatively set The company also signed on to a TITLE: ______for fall 2014. sponsorship of Mason Crosby and the COMPANY: ______Haddad notes that helping neighbors Green Bay Packers Radio Network in ADDRESS: ______in need is one of Schreiber Foods’ core support of the Make-A-Wish Founda- EMAIL: ______PHONE: ______beliefs and values. tion in 2011. CITY: ______STATE: ______ZIP: ______“We provide our partners and their At the start of the 2011 football SIGNATURE: ______DATE: ______families with many corporate-sponsored season, Sartori Co. pledged to donate Mail to: Subscriber Services • CHEESE MARKET NEWS • P. O. Box 628254 • Middleton, WI 53562 $1,000 to the foundation for every field Phone (608) 831-6002 • Fax (608) 831-1004 • E-mail [email protected] • www.cheesemarketnews.com Turn to KEY PLAYERS, page 53

helpful in the re-branding campaign Estimated annual cheese produced: KEY PLAYERS as the company introduced St. Mary’s 129 million lbs. Continued from page 52 Grass Fed Gouda under the Faribault Estimated annual cheese marketed: Dairy banner in 11-pound wheels and 130 million lbs. 8-ounce wedges. Handcrafted by Bruce Estimated 2011 sales: $477 million volunteer opportunities benefiting local Workman, cheesemaker at Edelweiss Projected 2012 sales: $493 million not-for-profit agencies and schools,” he Creamery, the 2009 vintage has been Percentage of sales from cheese: 84% says. “We work closely with our local aged in sandstone caves and features Market segments for cheese: 90% Chamber of Commerce, United Way, a natural, rustic rind. retail; 6% foodservice; 4% ingredients school districts, volunteer center and “Our biggest accomplishment was Website: www.tillamook.com Business Volunteer Council to identify getting the business refocused (from) A look inside: Tillamook County activities and programs having potential Tillamook County who we were to who we are now — Creamery Association (TCCA) has spent for the greatest community impact, branding ourselves as a specialty artisan Creamery Association the last year undertaking capitol improve- while strengthening the leadership and cheese company,” says Donald Boelens, Tillamook, Ore. ment projects, rolling out new products interpersonal skills of our partners.” CEO, Swiss Valley Farms. and expanding its market presence. Schreiber Foods received industry The cooperative also began produc- Key executives: Harold Strunk, pres. The TCCA cheese factory in Tilla- recognition this past year when the ing lowfat Swiss and Gouda cheeses at & CEO; Jay Allison, VP, sales & market- mook, Ore., was constructed in the 1940s company’s Strawberry and Blueberry its plant in Luana, Iowa, where renova- ing; Bill Tennant, VP, operations; Don and has been expanded numerous times yogurt varieties placed second in their tions are ongoing. The first phase of Desjarlais, CFO & VP, finance; Mark since its grand opening in 1949. Decades respective classes at last summer’s the project brought construction of a Wustenberg, DVM & VP, quality & later, TCCA continues to upgrade the World Dairy Expo Championship Dairy new silo alcove and installation of new member services; Joe Rocha, chairman facility. In the fall of 2011, construc- Product Contest, sponsored by the milk processing equipment, which led of the board tion began on a cheese starter room Wisconsin Dairy Products Association. to an immediate 20-percent increase in Cheese plants: Tillamook County and a clean-in-place room. New locker production at the plant. New equipment Creamery Association, Tillamook, Ore. rooms also were added for production and innovating new plant processes (Cheddar varieties including: medium, employee usage — a requirement for have been identified as ongoing goals sharp, Special Reserve Extra Sharp, TCCA’s Safe Quality Foods (SQF) Level of the cooperative’s development in Vintage White Medium, Vintage White 2 certification. Luana. Extra Sharp, smoked, reduced fat, The Tillamook plant, which serves While expansion efforts are ongo- kosher, ice cream, whey); Columbia as company headquarters, received ing at the plant in Luana, Swiss Valley River Processing Inc., Boardman, Ore. its certification in October 2011. The Farms ceased production of Swiss and (medium Cheddar, sharp Cheddar, co-op’s Boardman, Ore., plant, known Baby Swiss at its plant in Platteville, Monterey Jack, Colby, Colby Jack, Pep- as Columbia River Processing Inc., received its Level 2 certification in August. Wis. That plant’s Swiss and Baby Swiss per Jack, concentrated whey, WPC 34, production have been shifted to its whey cream) Turn to KEY PLAYERS, page 54 Swiss Valley Farms White Hill Cheese Co. LLC plant in Cooperative Shullsburg, Wis., which it established Davenport, Iowa in partnership with Emmi-Roth USA in 2010. The cooperative says it’s currently Key executives: Donald Boelens, “considering future opportunities” with CEO; Rob Hlawek, VP, finance; Thomas the Platteville property. Stontz, VP, administration; Jeff Jirik, VP Swiss Valley Cooperative also has & GM, natural cheese; Jeff Saforek, VP plans to relocate production of its club & GM, dairy ingredients & export; Chris and processed cheese from Spring Val- Hoeger, VP & GM, milk procurement & ley, Minn., to Rochester, Minn., Boelens member relations says. Cheese plants: Luana, Iowa (Swiss, There are four key areas where Boel- lowfat Swiss, Gouda, cream cheese, ens says marketing efforts were focused Neufchatel, whey powder); St. Olaf, last year: retail branding of specialty Iowa (cut & wrap, smoking of Swiss cheeses, expanding marketing presence and Baby Swiss); Mindoro, Wis. (Blue, as an artisan cheesemaker, growing Gorgonzola); part of Rochester Cheese, its line of Blue cheese and developing wholly-owned subsidiary, Spring Valley, and growing export markets for cream Minn. (cold ground blend cheese, pas- cheese and whey. teurized process cheese); part of Caves In the year ahead, Boelens says of Faribault, a wholly-owned subsidiary, retail branding marketing initiatives Faribault, Minn. (Blue, Gorgonzola, ag- will continue to be a focal point of the ing of Cheddar & Gouda); JV with Emmi cooperative. Roth USA, White Hill Cheese Co. LLC, “We will continue to re-focus the Shullsburg, Wis. (no-salt Swiss, Baby business, grow our market presence Swiss, other varieties) in retail and expand our international Estimated annual cheese produced: presence,” he says. 74.5 million lbs. At the National Milk Producers Fed- Estimated 2011 sales: $397 million eration Championship Cheese Contest, Projected 2012 sales: $400 million Swiss Valley Farms claimed first for its Percentage of sales from cheese: 40% St. Pete’s Select Blue, regular Swiss Market segments for cheese: 20% and cream cheese, second place for its retail; 20% foodservice; 60% ingredients Verdant Grassfed Blue and Baby Swiss, Website: www.swissvalley.com, www. and third place for is Mindoro Italian cavesoffaribault.com, www.rochester- Blue Veined. cheese.com Additionally, at the World Dairy Expo A look inside: Swiss Valley Farms Championship Dairy Product Contest, Cooperative focused on re-branding Swiss Valley Farms took first for its itself in the marketplace as a specialty Neufchatel and sweet whey. artisan cheesemaker in 2011. The cooperative’s Gorgonzola also Its acquisition of Faribault Dairy Co. took second in the Wisconsin State Fair Inc., Faribault, Minn., in 2010 proved Cheese & Butter Contest. For more information please visit www.swissvalley.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 54 CHEESE MARKET NEWS® — June 8, 2012 KEY PLAYERS 2012

the dairy case,” Harms says. natural cheese bulk, slices, shreds, queso and upscale varieties. KEY PLAYERS As for marketing of TCCA’s product cuts, cubes, Blue, Gorgonzola, cold “Brie sauce, Feta sauce and other Continued from page 53 lines, Harms says the cooperative has pack, icing) upscale sauces are something we will implemented a “fully integrated” strategy Estimated annual cheese produced: continue to pack and manufacture,” “Tillamook’s commitment to produc- over the last year. That includes television 200 million lbs. Steinmann says. “We continue to focus ing the highest quality dairy products advertising, online marketing, public Percentage of sales from cheese: 90% on cheese. Our forte is cheese.” starts by ensuring that the products relations and continuation of the “Loaf Market segments for cheese: 15% The company has branched out in are safe,” says Mark Wustenberg, vice Love Tour,” which aims to personify the retail; 50% foodservice; 35% ingredients areas beyond cheese as well. Winona president, quality and member services, love between bread and TCCA products. Website: www.winonafoods.com Foods this year introduced a new line TCCA.“We recognize that consumers are “We created a television advertising A look inside: Winona Foods re- of icing in 6.4-ounce aerosol cans, more knowledgeable about the source campaign called ‘Food Loves Tillamook’ cently completed a 6,000-square-foot, similar to that of a national brand of the food they eat, how that food is featuring six spots that celebrated the $1.6 million expansion of its Green on retail shelves. The line, which prepared and if it is safe for their family. relationship of love, or ‘loaf,’ between Bay, Wis., facility, which was built to launched in February, includes differ- Achieving SQF certification validates our food and Tillamook cheese,” Harms says. accommodate production of the com- ent colors of icings for cake decorating food safety program.” TCCA also increased its online pres- pany’s new line of cold pack cheeses. and also is available for private label TCCA will continue capitol improve- ence over the last year with e-mail market- Starting production May 1, the new and co-brand. Winona Foods also ment projects, says Tori Harms, corporate ing campaigns and introduction of mobile space will produce 8-ounce, 14-ounce offers its own brand of the product, communications manager, TCCA. Plans applications and digital couponing. The and 30-ounce cold pack cheeses for Easy Icing. call for construction of a centralized break cooperative also saw significant growth private label and co-brand. Other existing lines from Winona room and expansion of office space at the in its social media fan base. “We noticed the demand was there, Foods continue to do well and expand. Tillamook plant. Work is expected to be “By the end of 2011, we were able to so an investment was made by the The company has added new and completed by the end of 2012. talk to over 300,000 people at any mo- company to go in that direction and custom flavors to its line of spray In an effort to improve distribution ment through social media, the website, satisfy the opportunity for growth,” oils. Last year it introduced popcorn, logistics and reduce supply-chain costs, our blog and e-mail. By the end of 2011, says Terry Steinmann, president of lemon butter and garlic butter flavors TCCA has shifted some of the cutting, we garnered more than 10 million brand Winona Foods Inc. “It was a natural in the spray oil line. This year, two new wrapping and distribution that was done impressions online every month,” Harms fit with the other products at this varieties of spray oil include sweet at its Tillamook plant to two co-packers, says. facility. It benefits the customers so mango and balsamic. which eliminated 47 packaging-operator In 2012, TCCA marketing campaigns they can have more products on one Steinmann says Winona Foods positions. will venture into Texas and other Western truck as they pick up in one location.” aims to work with its customers to Because the cooperative’s distribution markets. Varieties of the company’s new cold keep costs competitive and to remain network is based in Tillamook, cheese Moving forward, TCCA will focus on pack cheese include Sharp Cheddar, a viable supplier as the worldwide made at the factory in Boardman was building its brand, building revenue and Swiss Almond and Port Wine. Winona economy and rising fuel prices present shipped to Tillamook to age, then to a achieving continued operational excel- Foods’ research and development staff challenges to businesses. factory in Mountain Home, Idaho, to be lence, Harms says. also will build other flavor profiles to “These are challenging economic shredded and sliced before it was shipped “We intend to continue to use inte- meet customer demand. times for everyone. Meeting those back to Tillamook to be warehoused and grated marketing campaigns to increase “It’s pretty much an open formula- challenges for our customers is our distributed. sales and distribution in all of our dairy tion on that program. We’re an alterna- directive,” Steinmann says. “So you can understand the inefficien- product categories and expand into new tive in the industry,” Steinmann says. “We focus on what helps our cus- cies this process was creating,”says Harold markets, specifically the Texas market, In addition, Winona Foods has in- tomers’ margin and their business,” Strunk, TCCA president and CEO. which is our main expansion focus for troduced more natural cheese slices in says Dave Meyer, vice president, Cheese is now shipped to plants in 2012,” Harms says. specialty cheese varieties, including Winona Foods. Mountain Home and Salt Lake City where TCCA claimed a number of awards in Habanero and Marble Blue. Meyer says Winona Foods has it’s cut, wrapped and distributed. the competition circuit over the last year. “We’re doing more specialty slices,” future plans for additional expan- Strunk says the factory in Tillamook At the American Cheese Society (ACS) Steinmann says. “These are used for sion, the details of which are not yet continues to produce, cut, package and Competition & Judging, its Colby placed a lot of upscale restaurants today in available. distribute cheese and remains the coop- first. The cooperative’s Monterey Jack, the burger industry. They want qual- What is always available at Winona erative’s headquarters. Mature Cheddar and reduced fat Mon- ity, and the demand has gone up from Foods is consistency in innovation, The distribution network changes had terey Jack claimed third-place honors. just plain American cheese to other quality and service, Steinmann says. no impact on operations in the Boardman In the National Milk Producers Fed- areas. There is a demand for certain “We have reliable quality and plant, the cooperative says. eration (NMPF) Championship Cheese flavors to put on gourmet burgers, service,” he says. “We support our TCCA launched a number of new prod- Contest, TCCA’s lowfat Monterey Jack which is why that market area is an customers right to the table. Our ucts over the last year, including 12-ounce placed first. The cooperative’s Sharp opportunity for growth for us.” customers get used to our customer packages of sliced Provolone and Vintage Cheddar, Colby Jack, lowfat Cheddar and Winona Foods also has seen con- service support level and innovation. White Medium Cheddar. TCCA also added Natural Cheese Curds placed third in their tinued success in its cheese dipping They come back for those reasons. We a 16-ounce shredded four-cheese Mexican respective classes. sauces, such as white queso, jalapeno focus in on what works.” CMN blend to its line. Also, for TCCA club store customers, a 32-piece Pack-it-Pals of medium Cheddar, Colby Jack and Pepper Sources for plant and sales information: company reports, prior media cover- Jack is now available. age, press releases, other publicly-available information and interviews. NOTE: In the ice cream case, TCCA expanded For the sake of clarity and consistency, Cheese Market News has elected not to put its offerings with new Vanilla Chocolate registered or trademark symbols after any of the product names referred to in these Chip and Chocolaty Chip Cookie Dough profiles and assumes no liability connected to this decision. Cheese Market News varieties. TCCA also released a new line provides “Key Players” as a service to its readers. The publisher and editors do not of light yogurt that is naturally sweetened assume liability for errors or omissions. Cheese Market News does not endorse the with Truvia brand sweetener, which hit Winona Foods Inc. products of any advertiser. retail shelves in January. Green Bay, Wis. There also are plenty of new products on the horizon in the coming year. Key executives: Terry Steinmann, 2012 Key Players is an exclusive editorial reprint of Cheese Market News, a “We are looking at some new chunk pres.; David Meyer, VP; Carl Buchinger, weekly newspaper published by Quarne Publishing LLC. All rights reserved; no products, as well as new shredded blends CFO part of Key Players may be reproduced, stored in a retrieval system or transmitted and sliced items, knowing that our cus- Cheese plant: Green Bay, Wis. (shelf in any form or by any means, mechanical, photocopying, electronic recording or tomers continue to look for products stable process cheese, aerosol cheese, otherwise, without the prior written permission of Quarne Publishing LLC. Cheese that enhance convenience. We’ll also process cheese sauces, process cheese Market News does not endorse the products of any advertiser or assume liability be looking to add new ice cream flavors dips, process cheese spreads, portion for errors or omissions. © Copyright 2012 by Quarne Publishing LLC, P.O. Box and enhance our cultured product lines control to bulk, protein beverages, 628254, Middleton, WI 53562; Phone: (608) 831-6002; Fax: (608) 831-1004; email: to expand our overall brand presence in vitamin beverages, energy beverages, [email protected]; website: www.cheesemarketnews.com

CHEESE MARKET NEWS is here to deliver EQUIPMENT 1 EQUIPMENT 1 original, straightforward, reliable news to help you run • • your business more efficiently and profitably. What better way to tap into the effectiveness of this one-stop news source than to advertise your products or services on our classified page or in the display section of our newspaper? My job is to help you sell your equipment, ingredients or services or to find a qualified candidate to join your company, and I take my job seriously. Getting results is as easy as picking up the phone or emailing me to discuss your needs. I am here to listen and help you achieve your goal. Please call me at (608) 831-6002 or email me at Susan Quarne [email protected] and let me Publisher go to work for you today.

“Say Cheese . . . Say CHEESE MARKET NEWS”! For more information please visit www.ullmers-dairyequipment.com

•Ad EQUIPMENT231-4 Silo Stock Options 5/24/07 1 5:04 PM Page 1

PROCESSING SYSTEMS AND EQUIPMENT CHECK OUT YOUR STOCK OPTIONS Immediate shipment, direct from the factory! 10,000-gallon silos with cold wall 15,000-gallon silos with cold wall 20,000-gallon silos with cold wall 30,000-gallon silos with cold wall 40,000-gallon silos with cold wall 50,000-gallon silos with cold wall

600-, 1000- and 2000-gallon pitched-bottom processors

1000- and 2000-gallon cone-bottom processors …and lots more!

For more information please visit www.muel.com

CHEESE CUTTERS THAT BOOST PROFITS PHONE: FAX: 1-888-2-GENMAC 1-920-458-8316 E-MAIL: [email protected]

GENERAL MACHINERY CORPORATION P.O. BOX 717 SHEBOYGAN, WI 53082-0717

For more information please visit www.genmac.com

For more information please visit www.mdavisgrp.com

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 56 CHEESE MARKET NEWS® — June 8, 2012 CLASSIFIED ADVERTISING

• EQUIPMENT 1 • EQUIPMENT 1 • EQUIPMENT 1 • EQUIPMENT 1

For more information please visit www.harrydavis.com

• EQUIPMENT 1 • EQUIPMENT 1 • HELP WANTED 7 • HELP WANTED 7

For more information please visit www.barrinc.com TOP QUALITY CENTRIFUGES SEPARATORS–CLARIFIERS AT UNBEATABLE PRICES! Installation & Start-Up Available ALFA-LAVAL CIP UNITS • S.A.M.R. 15036 Clarifier • M.R.P.X. 418 H.G.V. 60,000 P.P.H. Clarification Hermedic Separator • S.A.M.M. 12006 (Frame Only) 55,000 P.P.H. Separation Totally Rebuilt 75,000 P.P. H. Standardization WESTFALIA TEAR DOWN UNITS • M.R.P.X. 314 T.G.V. Separator • M.M. 9004 20,000 P.P.H. Separation. 33,000 P.P.H. Separation • M.M. 5004 11,000 P.P.H. Warm Separation 50,000 P.P.H. Standardization • M.M. 3004 8,000 P.P.H. Warm Separation • M.R.P.X. 214 T.G.V. Separators • M.M. 13004 (Bowl & Pumps Only) 30,000 28,500 P.P.H. Separation P.P.H. Separation 40,000 P.P.H. Standardization DeLAVAL TEAR DOWN UNITS WESTFALIA CIP UNITS • MSB 200 Separator • DeLaval 340 1,750 P.P.H. Cold Separation 55,000 P.P.H. Separation 3,500 P.P.H. Warm Separation 80,000 P.P.H. Standardization • DeLaval 372 AH 12,000 P.P.H.Warm Sep. • M.S.B. 130 Separator • DeLaval 390A 3,500 P.P.H. Cold Separation 33,000 P.P.H. Separation 7,000 P.P.H. Warm Separation 50,000 P.P.H. Standardization 12,000 P.P.H. Standardization • M.S.A. 120 Separator • DeLaval 392A 5,500 P.P.H. Cold Separation 33,000 P.P.H. Separation • DeLaval 392A 14,000 P.P.H. Warm 50,000 P.P.H. Standardization • DeLaval 395A 20,000 P.P.H. Standardization • M.S.A. 100 Separator • DeLaval 510 10,000 P.P.H. Cold 27,500 P.P.H. Separation 40,000 P.P.H. Standardization • DeLaval 590 10,000 Cold/35,000 • SB 60 Clarifier Standardization Clarification SURPLUS 90,000 P.P.H. Clarification • DeLaval 525 25,000 P.P.H. Warm Warm or Cold • DeLaval 545 50,000 P.P.H. Cold or Warm For more information please e-mail [email protected] WESTFALIA PARTS • M.S.A. 40 Clarifier Standardization AT 40% OFF LIST! 60,000 P.P.H. Clarification Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468 Project Manager/Project Engineer GREAT LAKES SEPARATORS, INC. Powder Process-Solutions is a cutting-edge provider of powder handling systems, which E1921 County Rd J • Kewaunee, WI 54216 • Fax: (920) 863-6485 • Email: [email protected] includes Engineering, design, installation, automation, start-up and turnkey solutions for the food and dairy industry. We are currently looking for a candidate with an interest in providing For more information please e-mail [email protected] Quality, Cost-effective, Food processing solutions to match the needs of our customers. Job Description: The role of the Project Manager/Engineer is to plan, execute and ﬁnalize projects according to • HELP WANTED 7 • HELP WANTED 7 Customer speciﬁcations, deadlines and within budget. This may include acquiring resources and coordinating the efforts of team members and third-party contractors or consultants.

Responsibilities: s%NSURESYSTEMDESIGNCOMPLIESWITHCUSTOMERSPECIlCATIONS GENERALPROCESS Sales Engineer descriptions, and company standards Powder Process-Solutions is a cutting-edge provider of powder handling systems, which s3IZEANDORSPECIFYSYSTEMCOMPONENTSFORPROCUREMENT includes Engineering, design, installation, automation, start-up and turnkey solutions for the s$EVELOPFULL SCALEPROJECTPLANSINCLUDINGRESOURCES ALONGWITHPROJECT food and dairy industry. We are currently looking for a candidate with an interest in providing Quality, Cost-effective, Food processing solutions to match the needs of our customers. milestones and deliverables s$RAFTANDSUBMITPURCHASINGREQUISITIONSFORITEMSNEEDEDONTHEPROJECT Job Description: s$ELEGATETASKSANDRESPONSIBILITIESTOAPPROPRIATEPERSONNEL The role of the Sales Engineer is to interact with many disparate groups and help create a ﬁt s2EVIEWALLDRAWINGSTOASSUREACCURACYPRIORTOPASSINGONTOTHECUSTOMER between the product and the customer. They must understand the impact and importance s)DENTIFYANDMANAGEPROJECTDEPENDENCIESANDCRITICALPATH of technology to their customers, understand the problems faced by their customers and s0ROACTIVELYMANAGECHANGESINPROJECTSCOPE IDENTIFYPOTENTIALCRISESAND the goals they want to achieve and be able to respond clearly and concisely. devise contingency plans Responsibilities: s2ESPONSIBLEFOR3YSTEMINSTALLATIONANDCOMMISSIONINGANDANYNECESSARY s$EVELOPANDMAINTAINSTRONGCUSTOMERRELATIONSHIPSTHROUGHREGULARVISITSANDCONTACT documentation to complete this task s)DENTIFYCUSTOMERNEEDSANDMATCHSUITABLESOLUTIONSTOTHEIRNEEDS s#ONDUCTPROJECTPOSTMORTEMSANDCREATEARECOMMENDATIONSREPORTINORDERTO s3IZEANDORSPECIFYSYSTEMCOMPONENTSFORESTIMATING identify successful and unsuccessful project elements s7ORKWITHESTIMATINGDEPARTMENTTODEVELOPPRELIMINARYmOWDIAGRAMSANDBASIC layouts for any proposals Position Requirements: s$EVELOPCOMPLETEPROPOSALFORTHECUSTOMERTOINCLUDEACCURATEDESCRIPTIONOF s"ACHELORSDEGREEIN-ECHANICAL #HEMICALOR&OOD3CIENCE%NGINEERING equipment, speciﬁcations, technical date, applicable discounts, terms and conditions sYEARSEXPERIENCEINAN%NGINEERINGCAPACITYPREFERABLYRELATEDTOTHEFOODINDUSTRY and any exclusions s4ECHNICALLYCOMPETENTWITHVARIOUSSOFTWAREPROGRAMS SUCHAS-ICROSOFT7ORD s2EGULARLYFOLLOW UPANDSUPPORTCUSTOMERSTOOVERCOMEOBJECTIONSANDSECUREORDERS Excel, Project Schedule s3ATISFYCUSTOMERSBYRESOLVINGCUSTOMERISSUESINCLUDINGOPERATIONALEQUIPMENTNOT PERFORMING ANDADMINISTRATIVEBILLINGORACCOUNTSRECEIVABLE s%XPERIENCEATWORKINGBOTHINDEPENDENTLYANDINATEAM ORIENTED COLLABORATIVE s#ONDUCTPROJECTHANDOVERMEETINGS environment is essential s0ERSUASIVE ENCOURAGING ANDMOTIVATING Position Requirements: sAbility to effectively prioritize & execute tasks in a high-pressure environment is critical s"ACHELORSDEGREEIN-ECHANICAL #HEMICALOR&OOD3CIENCE%NGINEERING s!BILITYTOTRAVELOFTHETIME INCLUDINGSOMEINTERNATIONALTRAVEL sYEARSEXPERIENCEINSALESOFDAIRYANDFOODPROCESSINGEQUIPMENT s%XPERIENCEINBOTHESTIMATINGANDPROJECTMANAGEMENT Please send resume and cover letter to: s3ELF MOTIVATEDINDIVIDUALWITHSTRONGCUSTOMERSERVICEFOCUSANDAPROVENTRACKRECORD s%XCELLENTKNOWLEDGEOFTHEDIFFERENTASPECTSOFSANITARYDESIGNFOREQUIPMENT [email protected] s0ERSUASIVE ENCOURAGINGANDMOTIVATING ANALYTICAL ORGANIZED s3TRONGTECHNICALCOMMUNICATIONANDPRESENTATIONSKILLS For more information please e-mail [email protected] s!BILITYTOTRAVELnOFTHETIME INCLUDINGSOMEINTERNATIONALTRAVEL

Please send resume and cover letter to: [email protected]

For more information please e-mail [email protected]

Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 58 CHEESE MARKET NEWS® — June 8, 2012 NEWS/BUSINESS Prices rise significantly for most commodities in latest Fonterra globalDairyTrade auction AUCKLAND, New Zealand — The Fonterra notes that the higher May 15, had an average price Tuesday of • Anhydrous milkfat: US$3,096 per trade weighted index increased 13.5 prices were likely the result of reduced US$2,456 per metric ton FAS ($1.1140 metric ton FAS ($1.4043 per pound), percent and prices were markedly volumes offered and a general pick up per pound) and US$1,992 per metric ton up 24.4 percent. higher for most commodities following in demand. But analysts say it’s too FAS ($0.9036 per pound), respectively. • Skim milk powder: US$3,011 per the latest auction Tuesday on global- early to call a long-term price recovery. Other commodity price averages and metric ton FAS ($1.3658 per pound), DairyTrade, Fonterra’s internet-based Buttermilk powder and lactose, which the percent change from the previous up 21.3 percent. sales platform. were not offered at the previous auction trading event are as follows: • Rennet casein: US$6,890 per metric ton FAS ($3.1253 per pound), up 19.6 percent. • Milk protein concentrate: US$4,339 per metric ton FAS ($1.9682 per pound), CLASSIFIED ADVERTISING up 10.9 percent. • Cheddar: US$3,189 per metric ton FAS ($1.4465 per pound), up 9.4 percent. • Whole milk powder: US$2,763 per • HELP WANTED 7 • HELP WANTED 7 • CHEESE/DAIRY 12 metric ton FAS ($1.2533 per pound), up 8.5 percent. The next trading event will be held June 19. For more information, visit www.globalDairyTrade.info. CMN Darigold to close Salt Lake City milk processing plant SEATTLE — Darigold Inc. has announced plans to close down its milk processing plant in Salt Lake City at the end of July. The plant produces HTST fluid milk products. “After reviewing the significant losses from the past year and losses anticipated in the future, Darigold has decided to close the Cream O’Weber For more information please fluid milk plant located in Salt Lake City, visit www.whalenfoodsinc.com Utah,” says Michelle Carter, spokesperson for Darigold Inc. After the closure, Carter says Darigold will fill orders for these products from other fluid milk plants within its system, — An Equal Opportunity Employer — and the closure will not affect the avail- For more information please e-mail ability of any products. The company also [email protected], [email protected]. produces HTST milk in its Boise, Idaho; Medford, Ore.; Seattle and Spokane, BIG REWARD OFFERED Wash.; and Bozeman, Mont., plants. FOR YOUR... Darigold acquired the Cream • Cheese Trim • Cheese Fines O’Weber dairy plant in Salt Lake • #1 and Undergrades City in late 2010. CMN • Close Coded Products • Natural, Processed, Imitation or Flavored CSPI wants FDA to Call Dean, Eric or Jesse: curb salt in foods (877) 914-5400 WASHINGTON — The Center for Science in the Public Interest (CSPI) recently sent a letter to FDA, urging it to take action to curb salt in packaged and restaurant food. For more information please CSPI executive director Michael F. call 877-914-5400 Jacobson says upwards of 100,000 lives could be saved annually if sodium levels in packaged and restaurant foods were cut in half, as high levels of sodium consumption promote health problems such as high blood pressure, heart disease, stroke and kidney disease. According to CSPI, direct medical costs would be cut by about $18 billion per year if sodium consumption were reduced from 3,400 milligrams per day to 2,300 milligrams per day, and $28 billion could be saved if sodium consumption were further reduced For more information please e-mail [email protected] to 1,500 milligrams per day. CMN

New analytics tool from Technology Group International gives users easy access to data By Rena Archwamety technology to put information in those people’s hands even when they’re not CHICAGO — A new web-based, user- in the office.” friendly data tool, E21 Analytics, will TGI debuted E21 Analytics during soon be available from Technology its users’ conference at the beginning Group International (TGI), an enter- of May, gathering feedback from its prise software solution provider. E21 customers. Beta testing started earlier Analytics allows users to view key this month and will include a limited business data in real time, customize number of customers, including cheese reports, charts and graphs relevant to companies Montchevré and Biery their business, and access these from Cheese Co.. Smith says the testing any computer, tablet or phone with phase probably will involve a signifi- internet connection. cant amount of customer training, and TGI developed this new data tool in TGI plans to host training webinars DASHBOARD DATA — TGI’s new E21 Analytics allows users to customize a dashboard of response to its customers’ requests to in the second half of the year to show charts, graphs, reports and other key business information so that data can be easily accessed make dashboards, reporting processes Turn to TGI, page 60 and compared. and these types of reports easier to create and access. E21 Analytics will be tightly integrated with the rest of TGI’s Enterprise 21 ERP software applications, and following a period of testing, the company plans to provide this tool at no cost to all of its customers starting in September. End-user customization and real- time, web-based information are two of the primary advantages of this new system, according to Alex Smith, managing director, TGI. “The biggest thing from an end-user standpoint is that there are a lot of tools that enable you to view specific sets of information easily, and change data measures and dimensions easily on the front end, rather than having a programmer change it on the back end,” Smith says. For example, in the cheese business, Smith says if a business owner wants to see sales for a certain grouping of products, the owner can start with this grouping and drill through the product hierarchy to sales of individual products. Sales of specific products also can be cross-referenced with sales to specific groups of customers. Manufacturers can track production, comparing the same unit produced in a prior period and viewing the manufacturing output by facility or by machine. Other data such as market pricing or product costs over time also can be added to the dashboard. Smith says TGI has offered data tools like this in the past, but they weren’t web-based and the data wasn’t available in real time. Users also did not have as much control over organiz- ing the data. “The functionality that was there before required a certain level of IT skill to be able to create these dashboards and reports, whereas now almost anyone can do it themselves,” Smith says. He adds that the program’s mobile capability is in line with trends on which the company is focusing. “There’s very little that we do right now from an executive standpoint that doesn’t focus on mobile compatibility,” Smith says. “If you think about individuals in organizations who are on the road the most, typically it’s senior management and sales. We put significant investment in mobile For more information please visit www.tgiltd.com/food Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 60 CHEESE MARKET NEWS® — June 8, 2012 NEWS/BUSINESS

TGI Judge recertiﬁes Continued from page 59 group of plaintiffs

customers how to use the program and in dairy farmer suit gather additional feedback from them. GREENEVILLE, Tenn. — With a trial The program will be available to all approaching next month, a federal judge TGI customers Sept. 1, after testing has approved an expanded pool of is finished. plaintiffs in a class action suit involving “I think people are pretty excited Southeast dairy farmers. to get their hands on it and start us- In an order filed June 1, Judge ing it,” Smith says. “The feedback has Ronnie Greer in U.S. District Court in been overwhelmingly positive, to say Greeneville, Tenn., granted a motion the least.” to recertify a group of plaintiffs who For more information about TGI also are members of Dairy Farmers and E21 Analytics, contact Alex Smith, of America (DFA), Kansas City, Mo., a REAL TIME — Companies can use TGI’s E21 Analytics to view and compare specific sets of managing director, TGI, at 800-837- defendant in the case. information in real-time on a web-based platform that allows for mobile compatibility. 0028, e-mail [email protected] The lawsuit filed in 2008 alleges or visit www.tgiltd.com. CMN that Dean Foods Co., Dallas, controlled milk prices in the Southeast by allowing DFA, through various entities, to manage the supply of both its member farmers and independent producers who chose to supply bottlers under separate contracts. Greer previously approved a $140 million settlement between the farmers and Dean Foods, and that settlement includes both DFA members and independent farmers. DFA is among the remaining defendants in the suit, and a jury trial in that portion of the case is set to begin July 10. In his latest opinion, Greer notes the defendants’ argument that allowing DFA members to join a suit against the organization would create an intra-class conflict of interest in which “some members claim to have been harmed by the same conduct that benefited other members of the class.” “The simple fact remains ... that plaintiffs have offered substantial proof that the alleged conspiracy has injured all members of the independent farmer subclass and the DFA farmer subclass,” Greer says. Kristi Dale, media relations and public affairs, DFA, says that the cooperative remains committed to aggressively defending itself in this case. “We believe DFA’s actions in marketing milk in the Southeast area are in full compliance with the provisions of the Capper-Volstead Act and all applicable federal and state laws,” she says. CMN IDDBA scholarship deadline is July 1 MADISON, Wis. — The next application deadline for the International Dairy-Deli-Bakery Association (IDDBA) scholarship program is July 1. IDDBA offers scholarships to employees of IDDBA-member companies in amounts ranging from $100 to $1,000 for college or vocational/ technical school students in business, marketing, or food-related fields of study. There are four application deadlines each year: Jan. 1, April 1, July 1 and Oct. 1. More information and an online or application are available at www. For more information please visit www.niroinc.com iddba.org/scholarships.aspx. CMN Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 8, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com