European-Style Cheeses 'Win' with Both Judges, Consumers

Volume 34 April 18, 2014 Number 13

Scan this code for breaking European-style cheeses ‘win’ news and the latest markets! with both judges, consumers

By Alyssa Sowerwine Even the U.S. Champion- John Umhoefer, executive winning cheeses from Europe ship Cheese Contest win- director, WCMA, says while he are more or less handmade, INSIDE MADISON, Wis. — If you ners in 2011 and 2013 were does not think visual appeal is and the cheesemaker’s skill look at the grand champion European-style, U.S.-made as a big a factor to judges, he can certainly be a major factor. ✦ Guest column: cheeses of the past several cheeses. believes selecting a winning I believe in many cases, judges ‘Changing paradigm in years’ of World Championship The appealing presenta- cheese comes down to recog- make some of the assessment the role of universities.’ Cheese Contests, you may no- tion of these cheese types nizing cheeses that require of a sample on the level of skill tice a common theme among can make a lasting first a lot of craftsmanship, those it takes to make a particular For details, see page 6. them — all of the cheeses impression on judges and that are both beautiful and cheese.” ✦ IDFA’s Frye elected are European-made varieties. consumers alike, says Robert diffi cult to make. Much more than eye ap- new chair of U.S.-IDF. From Gruyere, to Gouda, to Aschebrock, veteran USDA Aschebrock notes that peal goes into the evaluation For details, see page 17. Swiss, European-style chees- dairy grader and chief judge the judges selected for the of cheeses, of course, Asche- es are consistently taking the of the World Championship World Championship Cheese brock notes. ✦ CMN celebrates winners top spots at the world contest, Cheese Contest. Contest are experts at what “In our contests we stress of World Championship which is growing each year it is “Presentation of samples they do; many of them have fl avor of the cheese as the Cheese Contest. held. The contest, sponsored is one area where especially actual experience in making major factor in selection of See coverage starting on page 25. by the Wisconsin Cheese Mak- the European and many U.S. cheeses of some type. the winners,” he says. “Next ers Association (WCMA), is cheesemakers have made “Experienced judges to the fl avor, we evaluate the ✦ Wisconsin Master held in even-numbered years, great strides when entering know that making a winning body and texture of the cheese Cheesemaker program while WCMA’s U.S. Champion- samples for competition,” cheese, whether it be a Swiss, sample. A lower-moisture or marks 20 years. ship Cheese Contest is held in Aschebrock says. Emmentaler, Appenzeller, semi-hard cheese made from For details, see page 45. odd-numbered years. “In my opinion, eye appeal Gouda or any winning cheese raw or heat-treated milk or in the case of wheel styles for that matter, a certain tends to break down,or as of cheese, ‘wheel appeal,’ can amount of skill is required,” many people call it become be a factor for many cheeses,” he says. ‘creamy,’ sooner than some State legislation to expand, he adds. “The workmanship it This is particularly true other cheeses.” takes to present a perfectly- when a cheese with eye MaryAnn Drake, William limit raw milk access fails shaped and nicely-finished formation like a Swiss or Ap- Neal Reynolds Distinguished wheel of cheese, whether it penzeller is manufactured, Professor of sensory analysis WASHINGTON — A proposed bill to relax regulations on raw milk in is foreign- or U.S.-made, gives he adds. and fl avor chemistry at North California, as well as an amendment that would have banned farmers both a cheese buyer or contest “Getting perfect eye for- Carolina State University from selling raw milk in Illinois, both recently failed to proceed in judge that important fi rst im- mation in a Swiss sample, for and a judge of the Ameri- their respective sessions. pression. When a judge looks at example, requires more tech- can Cheese Society (ACS) California’s AB 2505, the “Home Dairy Farm Raw Milk Safety a sample of product either in a nique and skill than making competition for the past Act,” was introduced by Assemblywoman Mariko Yamada, D-Davis, in wheel form or plastic-wrapped many other cheeses that are several years, notes that the February. It failed to move out of California’s Assembly Agriculture square block, that fi rst impres- mass-produced,” Aschebrock European-style cheeses con- Committee last week. sion can become part of the notes. “Eye formations can be sistently winning the World The bill would have exempted small farms with no more than three assessment of that sample.” a real challenge. Many of the Turn to WIN, page 23 a milk cows or no more than 15 milk goats from the same regulations larger producers in the state must follow to sell their raw milk to consumers. The bill was opposed by FDA and a number of medical and industry organizations, including the International Dairy Foods Association (IDFA) and the National Milk Producers Federation (NMPF), which submitted Grilled cheese goes mobile Schreiber plans a letter to California Assembly leaders urging them to reject the bill. to expand dairy “Loosening the regulations surrounding raw milk through AB 2505 with a motorcade of trucks plant in Missouri would be a step in the wrong direction,” IDFA and NMPF say in the By Emily King letter. “While choice is an important value, it should not pre-empt By Rena Archwamety consumers’ well-being. To further ease the regulations surrounding the MADISON, Wis. — Grilled cheese, a sandwich that had humble state-wide sale of raw milk is an unnecessary risk to consumer safety.” beginnings in the early 20th century, is now recognized with its own GREEN BAY, Wis. — Sch- Meanwhile, a proposed bill amendment in Illinois that would have month. April is National Grilled Cheese Month, and the sandwich reiber Foods Inc. recently banned the sale and distribution of raw milk directly from farms also once known as a childhood fi xture has grown into a meal that is confi rmed that it is plan- did not move forward. Its sponsor, Rep. Daniel Burke, D-Chicago, chose fashioned with a sense of gourmet creativity. Restaurants feature ning to expand one of its not to move HB 4036 out of committee after “thousands of communica- the sandwich as a staple of their menu and in the past few years, dairy product plants in tions” from raw milk proponents. grilled cheese has gone mobile in food trucks all across the country. Carthage, Mo. The Green “With the increasing popularity of the beverage, including legislation The procession of grilled cheese trucks between the fi rst and Bay, Wis.-based company has introduced on the national level, it just doesn’t make sense to interfere latest additions to the fl eet is as diverse as the cities in which two plants and two distribu- with the direct relationship between the people who produce this food they operate. tion centers in Carthage, and the people who want it,” Burke says. “I have no intention of moving Grilled cheese trucks have started popping up in Canada, and employing a total of about forward with this bill. I would like to see the law remain as it is and I the fi rst was Gorilla Cheese, Toronto. Showing some Canadian 800 people. a Turn to RAW, page 13 Turn to GRILLED, page 19 a Turn to EXPAND, page 8 a

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — April 18, 2014 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES* for the week ending April 17, 2014 Cash prices for the week ended April 18, 2014 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday April 14 April 15 April 16 April 17 April 18 Fri., April 11 Mon., April 14 Tues., April 15 Wed., April 16 Thurs., April 17** APR14 2.321 1,305 2.323 1,303 2.327 1,305 2.329 1,305 2.344 1,305 Cheese Barrels MAY14 2.091 1,575 2.134 1,590 2.113 1,584 2.129 1,603 2.143 1,609 Price $2.1675 $2.1675 $2.1875 $2.2575 JUN14 1.955 1,399 1.980 1,410 1.972 1,428 1.981 1,443 1.975 1,472 +8 3/4 NC +2 Markets JUL14 1.924 1,144 1.914 1,162 1.900 1,162 1.896 1,167 1.893 1,166 Change +7 AUG14 1.926 1,083 1.915 1,095 1.900 1,097 1.895 1,099 1.891 1,112 Closed Cheese 40-lb. block SEP14 1.919 1,109 1.910 1,116 1.903 1,117 1.900 1,117 1.895 1,131 OCT14 1.882 1,096 1.877 1,098 1.872 1,098 1.870 1,098 1.865 1,106 Price $2.1850 $2.1975 $2.2225 $2.2800 NOV14 1.853 1,122 1.841 1,124 1.840 1,133 1.835 1,133 1.832 1,147 Change +1 1/2 +1 1/4 +2 1/2 +5 3/4 DEC14 1.820 1,156 1.815 1,181 1.811 1,191 1.808 1,198 1.805 1,210 JAN15 1.820 101 1.812 102 1.812 113 1.811 114 1.800 131 Weekly average (April 14-17): Barrels: $2.1950(+.0740); 40-lb. Blocks: $2.2213(+.0038). FEB15 1.827 97 1.825 98 1.823 106 1.818 107 1.817 109 Weekly ave. one year ago (April 15-19, 2013): Barrels: $1.7630; 40-lb. Blocks: $1.8780. MAR15 1.798 98 1.798 98 1.798 106 1.798 107 1.798 109 APR15 1.788 100 1.788 101 1.788 109 1.788 110 1.788 112 MAY15 1.774 86 1.769 87 1.769 95 1.769 96 1.770 98 Grade A NDM JUN15 1.790 78 1.790 79 1.790 87 1.790 88 1.790 90 Price $1.9100 $1.9100 $1.8900 $1.8650 Markets JUL15 1.800 60 1.800 60 1.800 63 1.800 63 1.800 66 Closed Change +1/4 NC -2 -2 1/2 Total Contracts Traded/ Open Interest 381/11,729 238/11,824 247/11,929 194/11,987 331/12,118 Weekly average (April 14-17): Grade A: $1.8938(-.0442). Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. Grade AA Butter **Numbers are preliminary. Price $1.9300 $1.9000 $1.8900 $1.8900 Markets Change -4 -3 -1 NC Closed DRY WHEY FUTURES* for the week ended April 17, 2014 (Listings for each day by month, settling price and open interest) Weekly average (April 14-17): Grade AA: $1.9025(-.0675). Class II Cream (Major Northeast Cities): $2.5216(-.0217)–$2.6201(-.0822). Fri., April 11 Mon., April 14 Tues., April 15 Wed., April 16 Thurs., April 17** APR 14 67.85 332 68.15 330 68.15 330 68.15 327 67.18 320 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. MAY14 64.75 421 65.50 422 66.30 422 66.43 426 66.00 415 JUN14 61.45 427 62.95 438 63.70 440 63.75 434 64.10 435 JUL14 58.75 273 59.98 281 60.93 288 61.00 286 61.25 290 AUG14 57.00 243 57.50 249 58.00 257 58.10 258 59.00 258 SEP14 56.03 217 57.03 222 57.03 222 57.13 222 57.13 222 Weekly Cold Storage Holdings April 14, 2014 OCT14 56.88 183 56.88 183 56.88 183 56.88 183 57.00 186 On hand Week Change since April 1 Last Year NOV14 55.78 169 56.00 170 56.03 170 56.05 170 56.08 170 Monday Change Pounds Percent Pounds Change DEC14 56.70 207 56.00 224 56.00 224 56.05 224 56.05 224 JAN15 56.05 39 55.50 56 55.50 56 Butter -155 +427 56.03 51 55.88 51 19,053 +2 13,850 +5,203 FEB15 54.00 18 54.00 18 54.00 18 54.00 18 54.00 18 Cheese 82,339 +244 -764 -1 111,907 -29,568 MAR15 53.25 17 53.25 19 53.25 19 53.25 19 53.25 19 APR15 52.50 23 52.50 23 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from 52.95 23 52.93 23 52.78 23 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Total Contracts Traded/ trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Open Interest 34/2,671 133/2,732 34/2,749 67/2,748 151/2,738 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. CLASS III PRICE **Numbers are preliminary. (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC Dry Products* April 18, 2014 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 NONFAT DRY MILK 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 Central & East: low/medium heat $1.9500-$2.1400(-2); 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 mostly $1.9800(-3)-$2.1400. 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 high heat $2.0500-$2.1950(-2 1/2). 2014 21.15 23.35 23.33 West: low/medium heat $1.8500(-5)-$2.1200; mostly $1.9800(-2)-$2.0825(-2 1/4). high heat $2.1225(-1 3/4)-$2.2225(-3). RETAIL PRICES (Consumer Price Index*) Percent change versus Calif. manufacturing plants: extra grade/grade A weighted ave. $1.9798(-.0209) March 2014 1 mo. 6 mo. 1 year 2 years based on 16,644,692 lbs. Sales to CCC: 0 lbs. Cheese & related products 228.749 +2.0 +3.1 +2.6 +1.3 Dairy & related products 223.063 +1.0 +2.8 +2.3 +1.8 WHOLE MILK POWDER (National): $2.0500(-1)-$2.2500. All Food 240.398 +0.3 +1.2 +1.7 +3.3 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100. EDIBLE LACTOSE (FOB)Central and West: $.4500-$.7200; mostly $.5900-$.6550. STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- DRY WHEY (PH 608/831-6002; FAX 608/831-1004) 1509), is published weekly by Quarne Publishing LLC, 4692 Central: nonhygroscopic $.6350(+1)-$.7100; e-mail: [email protected] Signature Drive, Middleton, WI 53562; Phone 608/831-6002; mostly $.6400(+1 1/2)-$.6600(+1). Kate Sander, Editorial Director FAX 608/831-1004. Periodicals postage paid at Madison, WI. West: nonhygroscopic $.6300(+1)-$.6900(+1/2); (PH 509/962-4026; FAX 509/962-4027) Circulation records are maintained by Quarne Publishing LLC, 4692 Signature Drive, Middleton, WI 53562. POSTMASTER: mostly $.6300(+1)-$.6775(+1/4). e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber (FOB) Northeast: extra grade/grade A $.6700(+1/4)-$.7225(+3/4). Alyssa Sowerwine, Senior Editor 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. All rights ANIMAL FEED (Central): Whey spray milk replacer $.4775(+1 3/4)-$.6150. e-mail: [email protected] reserved under the United States International and Pan- Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted WHEY PROTEIN CONCENTRATE (34 percent): $1.5500(-1)-$1.9700; e-mail: [email protected] in any form or by any means, mechanical, photocopying, Emily King, Assistant Editor electronic recording or otherwise, without the prior written mostly $1.6700-$1.8700. (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed e-mail: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW DRY BUTTERMILK REGULAR CONTRIBUTORS News®. Cheese Market News® does not endorse the products (FOB)Central & East: $1.8500(+3)-$1.9600(-2). John Umhoefer, FCStone, International Dairy Foods of any advertiser and does not assume and hereby disclaims (FOB) West: $1.8600(-4)-$2.0200(-2); mostly $1.9200(-2)-$1.9400(-2 1/4). Association, National Milk Producers Federation, U.S. any liability to any person for any loss or damage caused by Dairy Export Council, Eric Meyer, Rice Dairy errors or omissions in the material contained herein, regardless of whether such errors result from negligence, accident CASEIN: Rennet $4.6500(-15)-$5.2000; Acid $5.0000-$5.4000. SUBSCRIPTIONS & BUSINESS STAFF or any other cause whatsoever. Copyright 2014 by Quarne Subscription/advertising rates available upon request Publishing LLC. *Source: USDA’s Dairy Market News Contact: Susan Quarne - Publisher Subscriptions: $135 for U.S., second-class delivery; $190 P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG,QWHU- PHONE 608/831-6002 • FAX 608/831-1004 national rate to all others. Printed in U.S.A. WEBSITE: www.cheesemarketnews.com

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS

Bipartisan letters to USTR, USDA urge trade leaders to defend common meat, cheese names WASHINGTON — U.S. Sens. Pat 14, 2014, issue of Cheese Market News.) U.S. companies. Similar restrictions rier, the Consortium for Common Food Roberts, R-Kan., and Tammy Baldwin, “In country after country, the EU are being imposed in other parts of Names (CCFN) notes that the EU has D-Wis., recently sent a bipartisan let- has been using its FTAs to persuade Latin America and are under discus- been aggressively moving to “own” these ter, signed by 43 other senators, to U.S. trading partners to impose barriers to sion in many Asian countries involved names at the expense of U.S. farmers Trade Representative Michael Froman U.S. exports under the guise of protect- in negotiations with the EU. and businesses, as well as those on other and USDA Secretary Tom Vilsack, urging ing GIs. This trade-damaging practice The senators say this trade barrier is countries. CCFN says it supports the goal them to continue to resist efforts by the is concerning anywhere, but it is most of great concern to meat and other food of ensuring that legitimate GIs like Idaho European Union to use geographical troubling where the U.S. has an estab- manufacturers in their states. Potatoes and Parmigiano Reggiano are indication (GI) restrictions to impair lished FTA or is actively negotiating a “Wisconsin has a long tradition and appropriately protected. However, it says U.S. meat domestic sales and exports. new agreement,” the letter says. proud reputation in our cheesemaking overly-restrictive GIs for meats could hit Last month, a bipartisan group of 55 For example, the letter says, coun- and meat producing,” Baldwin says. “The smaller businesses particularly hard, senators signed a similar letter urging tries in Central America as part of a current trade negotiations with the Euro- since they often specialize in artisan and Froman and Vilsack focused on pro- recently-implemented FTA with the pean Union threaten not only the names other specialty meat products. tecting common cheese names such as EU agreed to impose new restrictions of common state products, but also key “What you call a food is a very big “parmesan,” “feta,” “asiago” and others. on the use of “bologna,” effectively drivers in our Wisconsin economy. We deal,” says Jaime Castaneda, execu- (See “TTIP talks resume; senators urge closing an export opportunity that the must restrict any proposal that limits tive director, CCFN. “It can add up to leaders to ﬁ ght GI misuse” in the March U.S.-Central America FTA opened for our Wisconsin businesses’ ability to billions of dollars for U.S. compa- export and compete both domestically nies and hundreds of jobs. And for and internationally. I am standing up for consumers, restricting these names CME FUTURES for the week ended April 17, 2014 Wisconsin brats and cheese.” means less choice, more confusion, Class III Milk* In thanking the senators for calling and very likely higher prices for Fri., April 11 Mon., April 14 Tues., April 15 Wed., April 16 Thurs., April 17** attention to this agricultural trade bar- some of their favorite foods.” CMN APR14 24.02 4,974 24.09 4,960 24.11 4,989 24.12 5,112 24.21 5,469 MAY14 21.50 4,737 22.03 4,738 21.81 4,813 22.00 4,865 22.14 4,900 JUN14 20.05 4,208 20.36 4,226 20.28 4,249 20.38 4,265 20.37 4,290 National Dairy Products Sales Report JUL14 19.55 2,908 19.50 2,918 19.41 2,962 19.40 2,948 19.48 2,927 AUG14 19.45 2,343 19.39 2,362 19.32 2,380 19.21 2,384 19.28 2,383 For the week ended: 4/12/14 4/5/14 3/29/14 3/22/14 SEP14 19.41 2,169 19.37 2,180 19.28 2,192 19.16 2,187 19.21 2,182 OCT14 19.04 1,861 19.00 1,865 18.97 1,881 18.92 1,862 18.92 1,858 Cheese 40-lb. Blocks: NOV14 18.71 1,719 18.63 1,723 18.58 1,730 18.54 1,733 18.55 1,735 Average price1 $2.4149 *$2.3990 $2.3443 *$2.2644 DEC14 18.35 1,595 18.31 1,598 18.30 1,610 18.26 1,612 18.30 1,602 Sales volume2 12,395,453 *10,636,462 11,890,081 11,406,725 JAN15 18.17 500 18.13 508 18.10 517 18.04 545 17.97 552 Cheese 500-lb. Barrels: FEB15 18.07 339 18.00 343 18.00 353 17.98 367 17.96 376 1 $2.4465 *$2.4721 $2.4260 $2.3816 MAR15 17.95 260 17.92 267 17.95 271 17.92 285 17.94 295 Average price APR15 17.65 146 17.65 153 17.70 164 17.72 169 17.72 174 Adj. price to 38% moisture $2.3440 *$2.3588 $2.2316 $2.2807 MAY15 17.51 141 17.51 143 17.51 143 17.56 148 17.60 151 Sales volume2 9,469,157 *9,873,253 9,275,047 8,710,000 JUN15 17.56 141 17.56 141 17.56 141 17.60 146 17.60 148 Moisture content 35.29 *35.02 35.21 35.26 Total Contracts Traded/ Butter: Open Interest 1,291/28,364 1,142/28,469 1,099/28,756 1,037/28,995 887/29,430 Average price1 $1.9839 *$1.9593 $1.8982 $1.8500 Class IV Milk* Sales volume2 2,467,994 *2,647,090 4,089,917 5,658,194 Nonfat Dry Milk: Fri., April 11 Mon., April 14 Tues., April 15 Wed., April 16 Thurs., April 17** Average price1 $1.9989 *$2.0522 $2.0730 $2.0857 APR14 23.40 1,693 23.40 1,693 23.40 1,693 23.42 1,687 23.23 1,696 Sales volume2 27,682,766 *24,268,725 *20,311,337 *17,200,017 MAY14 21.71 1,653 21.71 1,655 21.71 1,655 21.71 1,655 21.71 1,655 Dry Whey: 1,474 1,475 20.76 1,474 JUN14 20.76 20.76 20.79 1,477 20.61 1,475 Average price1 $0.6718 *$0.6708 $0.6672 $0.6546 JUL14 20.30 1,012 20.30 1,018 20.29 1,018 20.30 1,030 20.13 1,029 2 6,865,000 AUG14 20.00 960 19.95 964 19.97 968 19.97 974 19.98 984 Sales volume 6,081,479 *7,088,384 6,819,633 SEP14 20.00 853 19.90 859 19.90 860 19.95 866 19.90 868 OCT14 19.70 692 19.70 692 19.69 692 19.75 705 19.75 715 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. NOV14 19.54 646 19.54 646 19.54 646 19.54 653 19.50 664 Reported in pounds. More information is available by calling AMS at 202-720-4392. DEC14 19.15 550 19.10 550 19.10 550 19.10 557 19.12 576 JAN15 18.40 11 18.40 11 18.30 15 18.45 41 18.45 44 FEB15 18.00 25 18.00 25 18.00 25 18.07 27 18.07 27 Total Contracts Traded/ Open Interest 71/9,574 25/9,593 21/9,601 158/9,685 77/9,746 Cash-Settled NDM*

Fri., April 11 Mon., April 14 Tues., April 15 Wed., April 16 Thurs., April 17**

APR14 201.48 789 201.10 790 201.25 790 201.30 783 199.00 782 MAY14 187.50 758 187.00 769 187.90 771 187.75 766 186.00 762 JUN14 176.88 624 176.85 626 177.25 628 177.25 619 174.25 619 JUL14 171.00 440 170.85 442 170.45 444 170.35 445 169.05 440 AUG14 167.50 373 167.98 374 167.98 375 168.00 383 168.10 381 SEP14 166.98 387 166.73 388 166.73 388 167.00 381 167.00 383 OCT14 164.00 298 164.00 298 164.00 298 164.00 298 165.00 303 NOV14 162.18 247 162.18 247 162.18 247 162.18 247 163.00 246 DEC14 159.00 204 159.00 204 159.00 204 159.48 210 160.50 208 Total Contracts Traded/ Open Interest 178/4,125 34/4,143 53/4,150 236/4,147 127/4,139

Cash-Settled Butter* Fri., April 11 Mon., April 14 Tues., April 15 Wed., April 16 Thurs., April 17** APR14 194.50 1,104 194.50 1,104 194.25 1,103 194.25 1,100 195.00 1,115 MAY14 184.00 1,094 183.50 1,096 183.25 1,082 183.25 1,082 187.00 1,105 JUN14 184.00 950 183.50 958 183.00 860 183.00 968 184.25 1,008 JUL14 185.08 664 184.75 673 184.25 677 184.25 677 183.90 677 AUG14 185.30 656 185.30 656 184.00 657 184.00 657 184.00 657 SEP14 184.33 603 184.50 610 183.33 610 183.33 610 183.33 610 OCT14 184.50 491 184.50 491 182.75 492 182.75 492 182.75 492 NOV14 183.50 426 183.50 426 182.73 426 182.73 426 182.73 425 DEC14 180.98 225 180.98 229 180.00 233 180.00 233 180.00 233 JAN15 171.00 4 171.00 4 171.00 4 171.00 4 171.00 4 Total Contracts Traded/ Open Interest 74/6,232 43/6,262 61/6,259 33/6,264 121/6,341 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. **Numbers are preliminary. For more information please visit www.nelsonjameson.com

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — April 18, 2014 GUEST COLUMNISTS CMN Exclusive!

in transportation and warehouse ser- sourced management company vices expenditures. However, the most • Add or subtract head count to Perspective: compelling savings come from fi nding manage these departments Industry Issues a handful of ineffi ciencies, which elimi- • Add or eliminate processes and nate distance, physical touches, time, systems to manage these operations Howard Kamerer is president or management complexity. • Add or reduce long-term debt and CEO of WOW Logistics. He To fi nd these opportunities, we have These two factors are essential to contributes this column exclusively to ask and answer two fundamental your business and have the ability to for Cheese Market News®. questions: change how you deliver service to your 1. Where do we want to spend our customers. human capital — our people, processes • Understanding product fl ow and tools? Now that you have an overall con- 2. Where do we want to focus our cept of the people, processes, tools and fi nancial capital? money that you want to use to manage When considering supply chain your supply chain (yours or a 3rd party investments, these questions are often logistics provider’s), you can start to overlooked. Ignoring your business’s study product fl ow. core competencies leads to misallo- What does your business need from cations of people, power and money. a time-to-market perspective? The Breaking supply chain shackles The answers to these questions have shorter the delivery time required, the a fundamental impact on your supply closer you should position your products One would think that the term sup- • Reviewing the chain links chain — what you build and what you to customers and the more inventory you ply “chain” would imply the concept of To review a supply chain, where outsource. When you start the supply should have on hand in those particular connection. Over time, though,changes should a business leader start? Most chain decision-making journey with locations. This is the closest thing to a in your customer base, product mix, companies begin by analyzing vendor these two basic concepts in mind, it law in logistics. volumes and production locations break costs, trying to drive rate reductions. will dramatically affect your choices The closer you locate inventory to those links. A disconnected supply chain After achieving nominal savings, com- in the following areas: your customer base, the faster you can is perhaps the most costly of all business panies celebrate their success and • Buy or lease buildings turn it consistently, while meeting your ineffi ciencies. The problem is that even stop there. • Look for 3rd party warehouse customers’ fulfi llment requirements. the most disconnected and wasteful sup- Conducting a traditional competi- operations This is due to the fact that you are ply chains often continue to run, losing tive process is a good purchasing depart- • Build your own transportation shifting logistical complexity toward a little more money each day. ment initiative and may net decreases department in-house or hire an out- Turn to KAMERER, page 8 a

Perspective: Market Insight

Aishwarya D. Govil is a risk management advisor at Rice Dairy*, a boutique brokerage ﬁ rm in Chicago that specializes in dairy and markets at dairy’s periphery. He contributes this column exclusively for Cheese Market News®.

ness of insight but also can become easily overwhelm its logic and value as a overwhelmed in the world of large data. consequence of improper planning. To Hedging dairy, from a quant’s view The above CME Cheese Block chart avoid such problems, a broad strategic shows the prices for cheese blocks perspective and a coherent analysis I am commonly referred to as a is likely to be a genuine refl ection of since 1986, with the price range con- are often good places to start. For a “quant,” or a quantitative analyst. the behavior of the market and which stantly widening from $0.08 to $1.40 successful holistic risk management What does this mean? In the world of one is merely a coincidence. It relies on in recent years. Volatility is a function framework, it is very important to iden- fi nancial markets, it means I specialize concepts of probability and attempts of supply and demand dynamics. In tify, quantify risk and empower yourself in the application of mathematical and to defi ne a range for the possibility of the case of dairy markets, I believe with the necessary tools to manage the statistical models. It also means I am a specifi c event occurring. the increased volatility seen in recent omnipresent volatility and risk. the “go to guy” at Rice Dairy for anything What is a qualitative approach? times is not going to diminish, nor will I have put together an example of involving complex data analysis ranging Qualitative analysis is a complete, it be suppressed in a sustainable way a quantitative hedging strategy. The from regressions and correlations to cut detailed description of the data set. By by policy mechanisms. Volatility is tools we use are futures, options and and paste! For me, an adequate assess- defi nition, it is exploratory and it is used here to stay. combinations of the two. All quantita- ment of the market requires a hybrid when we don’t know what to expect. It With volatility comes risk/opportu- tive research begins with data. After approach constructed of quantitative also is used to defi ne and/or develop an nity, and that is what brings me to risk analyzing the data for block Cheddar analysis with the qualitative approach. approach to the problem. Lastly, it is management. The most powerful action prices going back to 1986, I came up What is a quantitative approach? used to go deeper into issues of interest in the realm of fi nancial risk analysis with the idea of quantifying potential Quantitative research is about and investigate nuances related to the is hedging price risk. The complexity of risk reward for a cheese buyer/seller in classifying features, counting them, problem at hand. day-to-day hedging in commodities can the following way: and constructing complex statistical Quantitative and qualitative studies models in an attempt to explain what is both have strengths and weaknesses. A observed, in a straightforward manner. particular strength of quantitative re- Findings can be generalized to a larger search is that statistical analysis allows population of data and direct compari- for generalization (to some extent) to sons can be made. Quantitative analysis other populations of data. Qualitative allows us to discover which occurrence analysis can provide a depth and rich- Turn to GOVIL, page 13 a Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Johnson Industries International to debut new cooker stretcher, dry cooker systems at ICTE By Emily King water. Electromagnetic cooking vides additional moisture and tem- “There are several reasons people eliminates fat loss to water and al- perature adjustment to the cheese. are looking into electromagnetic, and WINDSOR, Wis. — Johnson Indus- lows for precise temperature control, According to the company, these the fi rst is dealing with the cook water tries International will be debuting ensuring the curd is heated to the innovative features and more ef- and the fat loss associated with it,” new cookers at the International exact desired temperature, according fi cient cooking method combine to Nelles says. “With the Aridus EM Dry Cheese Technology Expo in Milwau- to the company. ensure the Aridus achieves higher Cooker, there is higher fat and salt kee April 22-24 at booth 826. “We’re well on our way with the yields than any other Mozzarella retention in the cheese.” Johnson has just announced the Aridus EM,” Nelles says. “The main cooking system. Johnson’s dry cooker eliminates availability of the Aridus Dual Auger reason we went with electromag- “The Aridus EM Dry Cooker is the need for cook water, features (DA) family of cooker stretchers. The netic was to target higher capacity such a radical change,” Nelles says. linear power systems to allow for company says the line incorporates customers.” “We’ve had to think outside the box, predictable temperature control, the knowledge gained over decades of Stretching in the Aridus DA Dry and it’s an entirely different box. It’s and instant on/off heat control. Pre- pasta fi lata cheesemaking machinery Cooker is controlled by augers with been really exciting and a lot of fun.” heating is not necessary with the new design and applies it to a unique, independent heating systems. The Dry cooking further allows the products and options are available continuous dry cooker. dual augers mix the curd, retaining option of ingredient addition during for pre- and post- cooking ingredient The new Aridus Electromagnetic moisture and fat without edge-cutting the cook process. It provides a very addition. (EM) Continuous Dry Cooker will be that is common in other cookers. thorough mixing process for adding For more information go to displayed at the booth for personal- Adjustable direct steam heating pro- ingredients, Nelles adds. www.johnsonindint.com. CMN ized overviews and walkthroughs. “We’ll be debuting both the Aridus DA cooker stretcher and Aridus EM dry cooker systems at ICTE,” says Peter Nelles, owner and director, Johnson Industries. “We’ve been in CONTINUOUS DRY COOKER test mode, researching, and trying them out in several plants and fi ne- tuning.”

“We’ve had to think outside the box, and it’s an entirely different box. It’s been really exciting and a lot of fun.”

Peter Nelles JOHNSON INDUSTRIES INTERNATIONAL

The new Aridus DA system features a patent-pending “Hi-Flow” heated auger and adds a heated body. These systems operate with independent temperature control in a non-contact manner. A third adjustable heat source is provided through YIELD MAXIMIZED direct steam injection delivering moisture addition and lubricity for Precision Heating. Waterless Cooking. the cheese as it moves through the Continuous Operation. body. These three heat sources are unique to the Aridus DA family of As the premier designer and manufacturer of cookers, says Johnson. mozzarella cheese making and cheese reduction “The Aridus DA has proven itself machinery, Johnson Industries has been dedicated quite robust and will be debuted as to serving the needs of cheese makers and food ready-to-go,” Nelles says. processors around the world for over four decades. Dual auger dry mixing eliminates Proven technology, robust design, and unmatched reliability are found in every machine we deliver. the cook water of traditional systems reducing fat loss, increasing yield, and decreasing wastewater, Johnson Cooker Stretchers Rotary Molder Chillers Cutters & Shredders Complete Lines adds. Since 1964, our cooker Proven sanitary forming Innovative design features From cheese making, to The company says temperature stretchers have provided the technology with changeable and robust construction are processing, to packaging, control, proven thorough mixing, control and reliability needed molds, our line of RMCs delivers the defining characteristics we partner with you to design to produce the finest pasta the widest range of molding of our cutting machines and a production line that supports maximized yield, and ingredient filata style cheese possible. capacities in the world. shredding systems. your unique requirements. ﬂ exibility make the Aridus DA ideal for many applications and production levels. The Aridus EM Dry Cooker a TO REQUEST PRICING, CALL 608-846-4499 OR VISIT www.johnsonindint.com Mozzarella system that uses electromagnetic power in place of the traditional cooker-stretcher cook For more information please visit www.johnsonindint.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — April 18, 2014 GUEST COLUMNIST CMN Exclusive!

on April 22, 2014, at the International expert technical support, new ideas Cheese Technology Exposition in Mil- and regulatory assistance that can Perspective: waukee. Developed to increase the supplement the company’s existing Industry Innovation speed of commercialization of dairy resources. and food related ideas/concepts into While the research lab may be the products on the market, TURBO har- focus for many of these programs, John Lucey is director of the nesses the power of the UW-Madison various university support groups also Wisconsin Center for Dairy research engine and the strengths of play a key role in advancing campus Research at the University of its partners to bring novel technolo- economic development goals. Groups Wisconsin-Madison. He contributes gies to the marketplace. With partners such as the Wisconsin Alumni Research this column exclusively for Cheese from all around the nation, including Foundation, which helps to promote Market News®. the U.S. Dairy Export Council and the patented technologies and invests in Dairy Research Institute, TURBO can commercialization efforts at the UW- offer entrepreneurs access to patented Madison, assist scientists, professors technologies, technical support, busi- and companies as they work to license ness planning, market development, their patents. UW-Madison also recently potential funding sources and so much launched a Discovery to Product (D2P) more — which is just another benefi t of program which encourages the com- partnerships between universities and mercialization of university-patented business. This is a logical extension for technologies. While some other univer- Changing paradigm CDR’s well-regarded efforts on industry sities have industry or economic devel- training, product development and ap- opment support groups, UW-Madison in the role of universities plied research. has been particularly engaged in these These programs are an important efforts. The new UW-Madison Chancel- It’s a concept here in Wisconsin that In recent years, the food/dairy sector part of what universities can offer. lor Rebecca Blank, with her extensive the “boundaries of the university are the has been engaging in these efforts by They not only provide the economic background in economic development, boundaries of the state.” Known as the creating programs that work to bring opportunities mentioned above, but is a vocal supporter of the university Wisconsin Idea, it encourages university innovations and discoveries to market. they also provide mechanisms for becoming a stronger economic driver. efforts to move beyond the lab to reach New Zealand recently launched its businesses and universities to join It’s clear that both the university industries and individuals around the Food HQ program and Ireland’s food together through open innovation and private companies can benefi t from state or the world. While universities research organization Teagasc began type partnerships. As companies look strong on-campus economic develop- may be known for their graduation its Food Innovation Gateways program, to outside experts for research and ment programs. When research knowl- rates and research programs, there both of which work to commercialize development assistance, these com- edge and insights are shared, through is now a movement for universities to technologies and products discovered mercialization programs can provide a open innovation or collaborative ven- expand outreach efforts and become at their various institutions. The CDR, unique opportunity for companies, re- tures, the university and the state be- a more important economic driver located on the UW-Madison campus, search institutions and universities to come stronger. By extending the bound- including an enhanced role for the has developed a commercialization and work together to turn new technologies aries of our research labs (The Wiscon- commercialization of basic research. economic development program thanks into products for the marketplace. By sin Idea) we are better positioned to Increased university support programs, to initial funding from the federal i6 providing scale up assistance, sensory move the dairy industry forward, while including courses for entrepreneurs program and various partners including and analytical testing, trouble shooting benefi ting researchers, entrepreneurs and funds to encourage researchers to the Wisconsin Economic Development and more, the TURBO program can and educators, all at the same time. scale-up their research, are helping to Corporation and the Wisconsin Milk help companies develop their own That’s the new paradigm. CMN bring the university efforts out of the lab Marketing Board. In fact, the CDR TUR- ideas or expand on a CDR/UW-Madison and into the hands of companies who BO (Tech Transfer, University Research patent/novel concept. For companies The views expressed by CMN’s guest can use the knowledge to strengthen and Business Opportunity) program and that already have a substantial R&D columnists are their own opinions their industries while also stimulating its associated new technology portfolio department, TURBO and other such and do not necessarily refl ect those of the economy. will be offi cially launched at an event programs can help through providing Cheese Market News®.

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Letter to editor: ‘Farm to Fridge’ bill may spell trouble for dairy business in California

To the editor: the state are not even pursued by the California State Legislature. Cheese Market News welcomes CDFA in select counties because their To be sure, I am an advocate for letters to the editor on matters per- The “Farm to Fridge” bill, which district attorneys refuse to fi le charges. raw milk and for people exercising and taining to the industry at large. All proposed the legal sale of raw milk in Sympathy doesn’t trump the law. Clearly, protecting their right to choose their submitted letters should include the California by unlicensed small home there is a demand for raw milk along with own food, as they should, but farm writer’s name, company affi liation dairies (not more than 3 cows or 15 farmers willing to meet this demand but sales of raw milk need to be legal in the and telephone number, and letters goats), did not advance at the Committee permitting the illegal sale of deregulated same way that all others are. Let’s start must not be of excessive length. The on Agriculture hearing in Sacramento raw milk is not the answer. So what is? a dialogue and come up with a more views expressed in letters to the on April 9. Selling Grade A raw milk to This item of legislation in its current comprehensive piece of legislation that editor are strictly the writers’ own retail in the state of California is legal, form is only a fast fi x which leaves room includes licensing, properly executed opinions and CMN does not take any if you are licensed to do so. According to for a myriad of unintended consequenc- biosecurity measures, and consideration responsibility for the views stated by the California Department of Food and es to ruin dairy businesses in California. for the livelihoods of other dairy farmers those who write to the editor. CMN Agriculture’s (CDFA) website, currently If it fails to provide more stringent in California and across the nation. retains the right to determine when only two licensed dairies are doing it. regulation, it could be disastrous for our Tim Pedrozo or if a letter will be published as well Outside of that, if somebody wants to sell farmstead and artisan dairy operations, dairyman & owner, as the right to edit letters to meet their raw milk to the public, it’s illegal. beginning with people publicly protest- Pedrozo Dairy and Cheese Co. CMN’s length and style guidelines. Many small home dairies are making ing its leniency once it makes it to the Orland, Calif. the case that they have excess milk going to waste and they need a legal way to get rid of it. More than likely though, if a small family dairy is providing raw milk for their family alone, there shouldn’t be that much excess. If there is, in the instance of owning and milking more than one cow, it appears there is intent to sell. If there’s intent to sell, the home dairy should have to be licensed in order to distribute the raw milk. The “Farm to Fridge” bill, as it was at the hearing, set forth that a small home dairy could legally sell raw milk from their farm without a plant or milk handler’s license if they met standards through inspections which are without fee and conducted by their county health department instead of the CDFA’s licensed dairy inspectors. (This is something I fi nd particularly odd. Why would you want a county health department inspector, frequently biased against agriculture, inspecting your animals and farm in the fi rst place? They’re not even trained in the standards and practices of the dairy industry like the CDFA’s people are.) Moreover, scheduling these inspections would be the sole responsibility of the farmer as opposed to the quarterly unannounced inspections licensed dairies adhere to. Keeping records of their milk sales also appeared somewhat optional. Therein lies the problem. It is these elements of the bill that present a public health risk with the potential to manifest into something nobody in the dairy business wants to experience. So far, 16 states have passed similar legislation and with so many steadfast proponents in California, it won’t be long before another version of this bill is presented. At the hearing, I learned that there are between 1,000-2,000 small home dairies in the state, far more than I would have guessed. This means thousands of cows exist that could potentially be producing raw milk for sale if the bill were to pass. Selling food to the public requires that every producer within a category be subject to the same amount of oversight and the dairy category should be no exception. Each small dairy wishing to participate in the sale of their raw milk needs to be licensed with the CDFA and undergo a paid and proper unannounced inspection at least twice a year. Oftentimes, illegal milk sales in For more information please visit www.cheeseconference.org Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

KAMERER If only your company’s needs were so where you should focus your energy. This ondly, they have the ability to provide a simplistic. In reality, most dairy opera- type of analysis, however, requires years matrix of services that deliver the choices Continued from page 4 tions, due to varying needs and legacy in- of experience and tools to compile and to unlock savings. frastructure, require blended approaches evaluate the data. Most 3PL providers offer basic choices the edge of the supply chain systems. to inventory management. That’s where a Now that you have a better under- covering limited geographic storage needs In essence, the last step becomes the process called “network analysis” provides standing of the complexity involved in and fractional transportation solutions. fastest, shortest and the simplest to substantial value. Network analysis is a designing and managing an effi cient Full-service providers go much further, execute, helping to eliminate possible process that examines customer require- supply chain, it makes sense to revisit delivering design services to build a facility variances and fi ll rate failures. This ments, shipping locations, storage needs the basic question. Is this an area where from the inside out. They also possess the approach is costly, but the advantages and volumes, reducing touches and paid your company wants to focus its people skill to craft the requirements of racking are obvious. transportation mileage. and fi nancial resources, or does it dis- and material handling equipment. The On the other end of the continuum By applying lean production meth- tract you from your core dairy business best partners can design the building and is a methodology to stage your inventory odologies to both inbound (feeding competency? Even companies with the provide lease options to carry fi nancing of nearest your production facility. This al- production) and outbound (feeding fi nancial resources to allocate toward this the facility on their own books. lows for the production and shipment of customer demand) transportation, you’re function quickly fi nd it more complicated Great 3PL companies provide choices stock with the required lead time built attempting to lower the costs of a fl awed than expected. to manage the facilities completely and in. This approach eliminates inventory structure. Eliminating unneeded move- • How can a 3PL help? effectively, including hiring of personnel, touches and requires that your produc- ment is the primary goal of a supply chain A good 3rd party logistics (3PL) com- establishing the highest standards for tion capacity and schedule match your network analysis. These represent your pany can accurately conduct the network food and personnel safety and inventory customers’ demands more precisely. largest cost-saving opportunities and are analysis leading to clear outcomes. Sec- management. Transportation management goes hand-in-hand with the placement of physical inventory. The same premise holds true for the value of managed transportation services as do storage and handling scales of economy. It’s about delivering the people, processes and tools to eliminate unnecessary movement and touches. A 3PL will have the management capabilities, scale and size to deliver transportation management at a much lower cost. Remember, it’s less about daily management of lanes and the trucking assets themselves and more about the overall strategic management of them. Regardless of your requirements, your business demands the power to choose from an array of services and the ability to leverage the expertise that drives cost savings consistently. CMN

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily reﬂ ect those of Cheese Market News®.

EXPAND Continued from page 1

“We will be installing multiple lines,” says Andrew Tobisch, director of communications, Schreiber Foods. “The expansion will enable us to leverage technology and be more competitive in the marketplace.” Tobisch says the expansion will add more than 100 jobs to the plant, which already employs approximately 300 people. A signiﬁ cant number of those jobs will be ﬁ lled by those who are transferring from other Schreiber locations. “Most of it will be renovation work, adding lines inside the building. There is not a lot of brick and mortar,” Tobisch says of the expansion, which is anticipated to wrap up late spring to early summer 2015. The plant is located on the same site as one of Schreiber’s distribution centers in Carthage, and Tobisch says this will allow the company to better serve its customers. “This is ultimately centered on our customers, providing them with high-quality products and exceptional For more information please visit www.wowlogistics.com business solutions,” he says. CMN Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

Wisconsin Milk Marketing Board approves $28.84 million promotion budget for FY2015 MADISON, Wis. — The board of directors at the University of Wisconsin-Madison, consumer impressions last year. search (CDR), which provides research for the Wisconsin Milk Marketing Board UW-Green Bay and Marquette University. Plans for the upcoming year also and technical assistance to Wisconsin (WMMB) has unanimously approved Support for Wisconsin’s Alice in continue to support Wisconsin Cheese pro- cheese and dairy processors. the $28.84 million promotional program Dairyland program and the year-round motion and activities in all 50 states and The largest portion of the budget, plan and budget covering the 2015 fi scal promotion activities conducted by 63 continuing promotional initiatives within $14.898 million, is allocated for channel year (FY), which begins July 1 and runs County Dairy Leader Groups are again the state for all Wisconsin dairy products. management, while $12.468 million is through June 30, 2015. The FY2015 plan also part of the FY2015 promotional plan. At the national level, activities include allocated for communications. Adminis- covers in-state and national cheese and The “America’s Dairyland” television se- retail and foodservice promotions, buyer tration will receive $1.136 million of the dairy product promotion; retail, food ries and weekly “Wisconsin Dairy News” education, manufacturer/marketer/co-op budget, $275,000 will go to a contingency processing and foodservice marketing segments also are included next year product demos, point-of-sale information fund, and $63,000 will go to capital ap- and educational programs; national com- as well as the online magazine, Grate. and in-store Wisconsin Cheese signage. propriations. munications activities; and administrative Pair. Share. Expanding Wisconsin identifi cation on WMMB is a nonprofi t organization budgets. The FY2015 budget continues to more retail cheese packaging also is created by Wisconsin dairy farmers to The FY2015 budget is $807,000 lower support the organization’s consumer out- included in the plan as well as increased promote the consumption of milk, cheese than last year’s budget due to less revenue reach efforts through social media portals focus on having more Wisconsin Cheese and other dairy products made in Wiscon- in the newly-approved budget. such as Facebook, Twitter and online used in the pizza and sandwich segments. sin. It is overseen by a board of 25 dairy Communications activities in the blogs, as well as through popular websites The FY2015 budget continues support farmer-directors elected for three-year FY2015 budget include national Wisconsin which helped generate more than 2 billion for the UW-Madison Center for Dairy Re- terms by the state’s dairy farmers. CMN Cheese advertising and public relations, in-school nutrition education programs conducted by the Wisconsin Dairy Coun- cil and statewide promotion programs for fl uid milk and other Wisconsin dairy products. Also included are promotional support for statewide June Dairy Month It’s Gold, events, the “Tour of America’s Dairyland” cycling series, and Wisconsin State Fair activities and various farm shows. Other in-state seasonal activities will include Silver and sponsorship of the WIAA high school state tournaments and other sports-oriented marketing promotions involving teams Bronze For Further price declines seen at GDT auction Reny Picot! AUCKLAND, New Zealand — The Glo- balDairyTrade (GDT) price index was GOLD: Brie – Triple Créme Tradition, flavor and quality down 2.6 percent, and average prices Layered with Herbs for almost all commodities weakened come together to create this further Tuesday on GDT, Fonterra’s year’s prestigious 2014 World internet-based sales platform. The average price achieved across Championship Cheese Winners. all contracts and contract periods increased 0.6 percent for anhydrous • Using Only The Freshest Milk milkfat to US$4,086 per metric ton FAS ($1.8534 per pound). SILVER: Camembert • Carefully Handcrafted Other average prices and the percent • Made By Award-Winning decrease from the last trading event Cheesemakers are as follows: • Butter: US$3,832 per metric ton • Delectable Flavors in a FAS ($1.7382 per pound), down 4.9 Variety of Sizes percent. • Buttermilk powder: US$4,075 per BRONZE: American Morbier – metric ton FAS ($1.8484 per pound), French Style Cheese “Always A Cut Above down 8.6 percent. • Cheddar: US$4,273 per metric The Rest” . . . Indulge yourself ton FAS ($1.9382 per pound), down and your customers with 3.3 percent. • Milk protein concentrate: US$7,824 only the best from Reny Picot per metric ton FAS ($3.5489 per pound),

down 7.0 percent. SPECIAL MENTION: • Rennet casein: US$10,630 per Brie - Triple Créme Layered with metric ton FAS ($4.8217 per pound), Six Peppercorn Blend down 4.3 percent. • Skim milk powder: US$3,969 per metric ton FAS ($1.8003 per pound), RENY PICOT CHEESES, PROUDLY down 4.4 percent. HAND-CRAFTED BY OLD EUROPE CHEESE • Whole milk powder: US$3,990 per metric ton FAS ($1.8100 per pound), 1330 East Empire Ave. • Benton Harbor, MI 49022 800.447.8182 • 269.925.5003 • Fax: 269.925.9560 down 1.6 percent. SPECIAL MENTION: The next trading event will be Natural Smoked Gouda www.oldeuropecheese.com held May 6. For more information, visit www.globaldairytrade.info. CMN For more information please visit www.oldeuropecheese.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

Milk Specialties Global receives organic certifi cation for milk proteins at Nebraska plant EDEN PRAIRIE, Minn. — Milk Spe- Milk Specialties Global’s Norfolk to be completed this summer. nutrition and functional food indus- cialties Global this week announced facility was certifi ed organic earlier Milk Specialties Global is a manu- tries, with manufacturing facilities that, in an effort to meet the demands of this month under the National Organic facturer of nutritional ingredients for in Wisconsin, Minnesota, Nebraska, consumers, the company now is certifi ed Program by Organic Crop Improvement the health and wellness, performance Illinois, Utah and California. CMN to produce organic milk proteins out of Association International Organic its Norfolk, Neb., facility. Certifi cation. This certifi cation allows “You can’t go into any grocery Milk Specialties to produce organic milk Toast with milk store or restaurant without seeing protein concentrate (MPC)-70, MPC-80, organic as an option, and we want to MPC-85, milk protein isolate-90, lactose be able to help our customers meet and permeate. their customers’ growing demand “Customers have responded posi- for organic,” says Benoit Turpin, vice tively to the news of the certifi cation president of sales and marketing, of our Norfolk plant, which has led Milk Specialties Global. “Organic is us to explore certifying our Mountain not a fad, it is a trend that has stay- Lake, Minn., plant,” Turpin adds, noting ing power.” certifi cation of that plant is expected Selling YOUR Dairy Business Is OUR Business Creative played an integral part of crafting the proposal for “us to purchase Jim’s Cheese Photo courtesy of Plains Dairy Pantry. Michael and Bob were present with industry knowledge AMARILLO, Texas — Some of the board members of Plains Dairy toast the recent throughout the process; we were confident that they were current. completion of a $10 million expansion of the company’s plant in Amarillo, Texas, We were able to develop a creative during its April 9 dedication. The completed expansion, which included a new raw deal structure with their expertise. milk receiving bay, upgraded equipment, new fi llers and several other upgrades, While buyer and seller had to both make adjustments, the team was also coincides with Plains Dairy’s 80th anniversary celebration this year. with us each step of the way to “Every department has expanded and grown,” says Michael Holli- make this an exciting and man, marketing manager, Plains Dairy. “It’s all to help with effi ciency successful acquisition for us. and to grow with our parent company, Affi liated Foods.” CMN Since 1979, Creative Business — Chip Kubly and Steve Silvis, Services has sold hundreds of Buyers of Jim’s Cheese Pantry” businesses. We are actively assisting individuals and Arthur Schuman now exclusive U.S. national/international companies to acquire businesses in the dairy distributor of Dodoni Greek cheeses industry — especially cheese and FAIRFIELD, N.J. — Arthur Schuman States. dairy-oriented distribution and www.CBS-Global.com Inc. recently announced a partnership Dodoni is known around the world manufacturing companies. Creative Business Services with the Greek company Dodoni SA to be for its PDO (protected designation of 920.432.1166 800.366.5169 the exclusive importer and distributor origin) Feta and other Greek dairy prod- of Dodoni SA Products in the United ucts, Arthur Schuman Inc. says, adding For more information please visit www.CBS-Global.com that this partnership now provides the U.S. market with widespread access to these authentic Greek products. “As a company that prides itself on importing the best cheeses and working with the strongest and most sustainable companies, Dodoni SA is a natural fi t for us,” says Neal Schuman, president and owner of Arthur Schuman Inc. “We believe Dodoni, and particularly its PDO Feta cheese, will thrive in the cheese – our wolrd U.S. market.” Dodoni cheese and dairy products currently are available for order from Pre-Drainage, Automatic Filling and De-Moulding of 6.5 feet long Moulds for the Production of 4.5 feet long Muenster, Havarti or Brick Cheeses Arthur Schuman Inc., and requests from customers across retail, foodservice and industrial markets may be placed starting immediately. The products will be available at major club stores with national reach, with additional outlets to follow. Arthur Schuman Inc. and its distribution network will be targeting all channels of distribution, in particular Pre-drainage and filling 4.5 feet long Muenster, of cheese curd into De-moulding of 4.5 feet long cheeses Havarti , Brick Cheeses those customers who demand and ap- 6.5 feet long moulds by gravity into a water bath preciate the best quality cheeses, the company says. For more information, visit www.arthurschuman.com or www. For more information please visit www.alpma.com dodoni.eu/en/home. CMN

The Cheese Guys continues tradition of integrity, personality in cheese marketing By Alyssa Sowerwine Brian Argersinger, Michael Bauchman, Rodney Butcher and Jim Andersen. BRIGHTON, Mich. — You may know The Cheese Guys mission is to “com- them from their “loud” clothing en- municate, educate and demonstrate all sembles, or perhaps their iconic logo — a things cheesy,” Patrick Spaulding notes. wedge of cheese with sunglasses and In addition to its playful logo, The sandals, smiling and waving to customers. Cheese Guys team in 2007 formed a The Cheese Guys, based in Brighton, partnership with Loudmouth Golf — Mich., is a team of specialists with more a U.S. sportswear company based in than 80 years of combined experience Sonoma County, Calif., known for its and expert knowledge in all aspects “fl amboyant” trousers and apparel — Photo courtesy of Spaulding & Associates and applications of marketing cheese. after Patrick Spaulding became friends ‘LOUDMOUTH’ — The Cheese Guys has a partnership with the Loudmouth Golf clothing line At the group’s helm is Patrick with Loudmouth founder Scott “Woody” to stand out among “a sea of beige,” says Patrick Spaulding, pictured, president and owner of The Spaulding, president and owner of The Woodworth. The Cheese Guys ads fea- Cheese Guys and Spaulding & Associates. “We wanted to market ourselves outside the box to show Cheese Guys and its parent company, ture the team in various Loudmouth we are fun to work with, while at the same time we also are well-trained industry professionals focused on cheese,” he says. Spaulding & Associates. Turn to SPAULDING, page 15 a Spaulding & Associates was started in 1963 (then Spaulding Sales Inc.) by Patrick Spaulding’s father, Donald Spaulding. “My father started this food brokerage company out of the dining room THE CHEESE GUYS… of the house I grew up in,” Patrick Spaulding says. Spaulding Sales began by representing Your Total Cheese Sales & Marketing Support Team! various manufacturers supplying the foodservice industry. Don Spaulding sold direct • Over 80 years of combined experience to Domino’s and Little Caesars, fi nding • Expert knowledge in all aspects and that pizza companies were great cheese applications of marketing cheese customers, Patrick Spaulding notes. His • We represent quality manufacturers father also sold for representatives of from all over the U.S. and World mushroom and meat manufacturers. • Expertise in imported and “As the pizza companies’ success specialty cheeses grew through the 1970s, so did my father’s • Broad knowledge of club stores and representation of cheese companies in general merchandising programs Wisconsin,” Patrick Spaulding says. Patrick Spaulding joined in 1976 to Call one of the experts on help with the dairy and meat side of our team today... the family business. His sister, Suzanne Patrick Spaulding Suzanne Spaulding Spaulding, joined the company in 1983 Mike Feeney Jay Spaulding to help support end user calls to sup- Patrick Elkins Michael Bauchman port the company’s dairy sales. In 1995, Nathan Gorang Rodney Butcher the family brokerage company became Brian Argersinger Jim Andresen Spaulding & Associates. Patrick Spaulding notes that the company’s partnership in 1989 with Alto Dairy, Waupun, Wis., “really catapulted us into the national dairy scene with pizza operators and the foodservice industry.” To help distinguish itself in the industry, The Cheese Guys division was formed in 1995. This brand was born primarily to help the company focus on the dairy sales it had established at the time, primarily in Wisconsin, and to support the growing expectations of a large foodservice customer, Patrick Spaulding says. The Cheese Guys consists of Patrick Spaulding heading up nine fi eld representatives. The Cheese Guys has a dedicated sales and support team to cover 32 states. Also key to the team is Mike Feeney, who became associated with the Spaulding organization in 1992, sup- Can you SPOT the extraordinary, porting all aspects of the dairy business. well-versed team working on your behalf? Now the company comprises a third generation of Spauldings, with Patrick’s RETAIL • FOODSERVICE • INDUSTRIAL son Jay Spaulding joining in 2007. Additional Cheese Guys team mem- THE CHEESE GUYS bers in addition to the Spauldings and (800) 521-7335 • FAX (810) 227-4218 Email: [email protected] • Web: www.cheeseguys.com Feeney, who now manages the group’s multi-unit regional chain business, include Patrick Elkins, Nathan Gorang, For more information please visit www.cheeseguys.com Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

New Zealand-based Haden & Custance looks to expand business with U.S. cheese companies By Rena Archwamety expand its reach to more leading U.S. Haden & Custance offers a full may not have thought of,” Kirk says. cheese companies in the near future. turnkey designed solution for cheese “We collectively design a system with HASTINGS, New Zealand — Haden “We have a strong growth strategy block handling from warehouse to them based on their future needs. & Custance, an engineering fi rm that in place in the U.S.,” says Martin Kirk, multiple in-feed cutting lines. Its tech- Everything we do is value-driven.” specializes in providing solutions for general manager of sales and market- nologies have many unique benefi ts, Customers tend to warm quickly market-leading cheese processors ing, Haden & Custance, indicating that including a fully-automated process to Haden & Custance’s approach around the world, is preparing for a the company’s customer value proposi- for handling of 40-pound cheese blocks to delivering individual customer busy year of increased business oppor- tion is spreading fast. “Based on the that can be depalletized, decartoned solutions using “Kiwi ingenuity” and tunities with U.S. cheese companies. present business volume and feedback (both in-line and off-line) at rates of backed up with a 100-percent written The New Zealand-based com- received from existing customers, the up to 16 per minute, as well as fully- performance guarantee, the company pany, which provides turnkey design, credible value of what we can bring automated debagging. Its systems also says, and it refers to this positive manufacture and third-party systems to market, and the realization of the offer early, automated mold detection experience as delivering “customer integration of automated technology- key benefi ts make for a very profi table technology and comprehensive prod- wow factor.” based solutions for the cheese industry, investment.” uct tracking that is able to trace up “Our objective is to deliver a lasting already counts major dairy brands He points to a testimonial from to nine different cheeses from nine positive memorable experience with within the United States, New Zealand, one of its U.S. customers: “Haden & different pallet sources through the every customer interaction,” Kirk Australia and Europe among its clients. Custance is the only company that we entire cheese process. says. “We provide this positive expe- In October, it announced it had won are aware of globally who can provide Kirk notes that customers appreci- rience that customers quickly relate another major project with a leading a fully functional and reliable one- ate early on in the consultation process to in terms of delivering leading-edge U.S. brand name cheese processor stop turnkey solution that meets our that Haden & Custance has the ap- technology that reduces production for the supply of turnkey 40-pound specifi c needs,” the customer says. plication knowledge, experience and overhead costs while maximizing net cheese block handling from warehouse Core solutions Haden & Custance well-received technologies to meet return on investment (ROI). Typical to individual cutting lines, including provides include: palletizing and de- their requirements. Typically, this ROI is 7-12 months. This creates a automated block de-cartoning and de- palletizing; individual block tracking; consultation begins by gaining an in- powerful customer value proposition.” bagging and in-line block tracking at automated de-cartoning/de-bagging; depth understanding of the customer’s Kirk says those interested in up to 80,000 pounds an hour. cheese recipe management for shred process and then a sharing of ideas for Haden & Custance’s services in Haden & Custance has been operat- lines; mold detection technology; and future possibilities. the United States can contact its ing for 49 years and serving the U.S. other system components such as pal- “Future-proofing technology is U.S. representative, Ken Mauser of cheese industry since 2002. Currently let dispensers, re-stackers, elevators, what we offer, often uncovering pro- Mauser Inc., at 941-730-0065. The it has technology installations in fi ve lowerators, accumulation conveyors duction benefi ts through applying company also will be at Booth No. U.S. states, and the company hopes to and stretch wrappers. automated technology that a customer 1729 at the ICTE Expo. CMN

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RAW While demand for raw milk may be raw milk, they bear 70 percent of the people from infections and deaths growing, many still are urging lawmak- burden of illnesses caused by milk- caused by Salmonella, E. coli and Lis- Continued from page 1 ers to reject calls to increase its avail- borne outbreaks. teria,” says CSPI senior food safety at- ability for the sake of consumer health “Pasteurization of milk is one of the torney Sarah Klein. “Consumers should appreciate all those who took the time and protection. most important public health advances avoid raw milk, and lawmakers should to contact me with their opinions.” The Center for Science in the of the last 100 years, sparing countless not expand its availability.” CMN Last month, two bills were intro- Public Interest (CSPI) earlier this duced in the U.S. House of Represen- month published its ﬁ ndings based on tatives that would prevent the federal outbreak data gathered over a 10-year government from interfering with in- period. Among these, it says out of 104 ® terstate raw milk sales. (See “Industry outbreaks of illness linked to milk, 70 AN AFFINITY voices concerns on federal raw milk percent were caused by raw milk. In legislation” in the March 28, 2014, issue other works, CSPI says, although less FOR SUPERIOR SANITATION of Cheese Market News.) than one percent of consumers drink

hedging can go beyond merely avoid- GOVIL ing ﬁ nancial distress by opening up Continued from page 4 options to preserve and create value as well. But done poorly, hedging in This intuitively means you risk $1.60 commodities often overwhelms the to make a $1.00 if you are a buyer or in logic behind it and can actually destroy the seller’s case, you risk $0.625 to make more value than was originally at risk. $1.00. Based off these calculations, a As markets are dynamic, hedging strate- hedging guideline can be laid out. That gies should be adjusted dynamically being said, these values are as dynamic in line with market changes in order as the market itself. to get the best out of them. CMN An example would be to use futures

when the risk reward is highly in your The views expressed by CMN’s guest U.S.A. Inc. trademarks of Urschel Laboratories, registered are ® Affinity and Urschel favor, and to buy outright options (calls columnists are their own opinions for upside, puts for downside) when it and do not necessarily refl ect those of is not. Risk reversals are ideal when Cheese Market News®. the risk reward ratio is closer to 1. We can use the ratio calculated above *These observations include in- X Sanitary highly polished stainless steel to gauge the relative position of the formation from sources believed to surfacessu deter bacteria. be reliable, but no independent verifi - X Food zone completely separate from the market and decide which strategy will mechanicalm zone. be appropriate. cation has been made and therefore X Hinged swingaway panels and sloped You would enter into a risk reversal if their accuracy and completeness surfacessu assist in maintenance and washdown you want to hedge your underlying risk cannot be guaranteed. Opinions procedures.p while lowering the cost of the premium. and recommendations expressed X U.S.D.A., Dairy Division Accepted. You would be buying and selling options are the opinion of the authors and simultaneously. A very popular strategy are subject to change without notice. TheThhe AFFIAFAFFINITY®FIN Cheese Dicer is the “zero-cost” risk reversal. That The risk of loss in trading futures The ultimate dicer with superior sanitation means that collected premium from contracts or commodity options can delivers precise cuts at maximized capacities. the sale of the option perfectly offsets be substantial, and investors should www. URSCHEL.com the premium to be paid for the other carefully consider the inherent risks phone + 1 219.464.4811 option. You will have a fence or a collar of such an investment in light of their dŚĞ'ůŽďĂů>ĞĂĚĞƌŝŶ&ŽŽĚƵƫŶŐdĞĐŚŶŽůŽŐǇ between the two prices involved in the fi nancial condition. trade unlike futures which establish For more information please visit www.urschel.com one fi xed price. When implementing the risk management framework, the idea would be to use specifi c strategies according to the calculated risk reward ratio. I would rate futures as the most aggressive and buying outright options as the most conservative hedging strategy. Risk reversals would be somewhere in between. Being aggressive when the risk reward is in your favor and getting conservative when it is not is a best A growing portion of the global dairy industry relies on this team for practice. Once you are comfortable with strategizing and executing their price risk management. managing these positions, you can use them simultaneously and expand your Think of our team as an extension of yours. hedging activities. A hedging guideline will serve as a point of reference while making decisions in any market condition. This is where the qualitative analysis comes in. Quantitative analysis will provide you with a football and time on the clock; Toll Free: 866.334.2684 | www.ricedairy.com it is your qualitative analysis of reading the defense to determine whether to throw it to the slot receiver or to the guy down the fi eld. When done well, the financial, strategic and operational benefi ts of For more information please visit www.ricedairy.com Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

Creative Design & Engineering LLC to debut new method for cooking cheese at ICTE By Emily King There also is a loss of butterfat and frequency heating for many of the steam are around 65 percent effi cient, other components during the slow same reasons as microwave heating. and microwave around 64 percent.” REEDSVILLE, Wis. — Dan Lindgren, process. In addition, the cooker water “The process I decided to research Ohmic heating starts immediately, founder of the cheese equipment com- needs to be disposed of, which is an and pursue was Ohmic heating,” or at the speed of light, upon turning pany Creative Design & Engineering extra expense, Lindgren adds. Lindgren says. “This method passes on the switch. It also stops as soon as LLC, is gearing up to reveal his new After his exploration of hot water electric current directly through the the power is turned off. Direct tem- heating method to supply salted/ cooking, he decided to throw it out as product to be heated and heats it perature feedback from the cheese cooked cheese to his brining and a possibility to use with his equipment volumetrically and uniformly in the being heated controls the overall molding equipment. and moved on to direct steam cook- process.” heating process, he says. Lindgren fi rst researched existing ing processes, which he also decided Heat is created according to Joule’s Less than 2 degrees Fahrenheit equipment in the market beginning to disregard because the exterior of First Law. Appropriately, ohmic heat- difference may be found throughout with hot water cooking. Cheese has a the curd is exposed to temperatures ing also is called Joule heating and the entire mass of cheese being low thermal conductivity and energy Lindgren deemed too high. can be defi ned as passing an electric heated. This method is truly water- from the hot water must conduct to the Nearly 15 years ago Lindgren had current through a conductor to cre- free/waterless, Lindgren adds. interior of the curd to achieve the de- researched microwave heating and ate heat. “Ohmic heating for dairy products sired temperature. The heating time had determined it to be impractical “Effi ciency of converting electrical had been used as early as the turn of varies based on the temperature of for a typical cheese plant environ- energy to heat energy is about 96 per- the century for pasteurizing milk,” the water and size of the curd pieces. ment. Lindgren decided against radio cent,” Lindgren says. “Hot water and Lindgren says. “Electrode fouling and corrosion were the main reasons for its discontinued use.” However, Lindgren notes that modern technology, and a more thorough understanding of the process, has minimized these earlier problems. Other industries using Ohmic heating use it for pasteurization of delicate foods where fl avors, color or nutritional value losses must be minimized. Typical 110 volts of alternating current (typical voltage for a receptacle in an American home) single phase or 240/480 3-phase 60 hertz power is used. “In fact, current research using 50/60 hertz frequency has found evidence that direct ohmic heating destroys many harmful bacteria through a process called electropora- tion, Lindgren says. “The bacteria cell membrane walls are punched full of holes that the bacteria is not able to repair. The bacteria then dies.” The speed a product can be properly heated depends on the distance and resistance between the two elec- trodes, and the speed can be adjusted according to the desired speed of downstream processes. Lindgren’s original goal was to fi nd a method that could cook pre-salted curd. His early experiments showed that cheese curd could be easily and evenly heated without issue. He then dry-salted curd to a 2 percent level. The heating process occurred faster. Lindgren then took saturated salt brine and tumbled curd in this brine to attain that same 2 percent salt level. This decreased the cook time even further. “I now have that device needed to provide pre-salted, cooked curd to my Cook Cheese at the other brineless equipment,” he says. Lindgren adds that the ohmic process also is very accommodating Speed of LIGHT?? to adding other ingredients such as peppers and other vegetables — by FIND OUT HOW! tumbling these with the curd prior to cooking, a very even distribution in the Stop by Creative Design & Engineering, LLC booth 1342 fi nal cooked product can be attained. or visit cdandellc.com He is currently in the process of building a prototype for companies to test the concept. Lindgren says the process could also improve fl avor. For more information please visit www.cdandellc.com Turn to CREATIVE, page 15 a

SPAULDING the one constant in our business is change, In addition to Jay Spaulding taking Cherney announces and you need to manage that change and over the international side of the busi- Continued from page 11 opening of location embrace it and go forward,” he says. ness, Patrick Spaulding is setting up a Upon becoming president and owner transition of leadership, with Gorang, in New Mexico apparel, and team members wear the of the company, Patrick Spaulding says Butcher and Bauchman positioned for GREEN BAY, Wis. — Celebrating line out and about in the industry. Spaulding & Associates transitioned out senior leadership going forward. its 25th anniversary this summer, “We realized that by partnering of just representing manufacturers and The company also will continue its Cherney Microbiological Services with Scott and using his style of cloth- got into more contract buying and brand foray into the international market Ltd. has announces the expansion ing for pants and suits, it would set us identifi cation. which began 14 months ago, and is of its laboratory testing services to apart from our competitors,” Patrick In addition to the The Cheese Guys partnering with a company that special- Clovis, N.M. This new facility is sched- Spaulding says. brand, the company also offers its own izes in exporting bulk product from the uled to open in August 2014 and will With Spaulding & Associates re- variety of cheeses under two brands, United States to Mexico for “take and help meet the strategic goals of the cently marking 50 years in business, and Vitorri and Davis Creek. bake” pizzas, Patrick Spaulding says. organization in conjunction with con- with the third generation of the family All family-owned businesses need a “I think true success comes from fol- tinuing to strengthen partnerships on board, The Cheese Guys group plans plan of succession in order to be suc- lowing your mission statement,” he says. with companies in the Southwestern to continue Don Spaulding’s tradition of cessful, Patrick Spaulding notes. “I think why we have stayed in the indus- United States, the company says. integrity and professionalism, Patrick “I realized four years ago that I try as long as we have is all of the great “Strategically, this expansion Spaulding notes. can’t do this forever, and my employees people we know that have been in this benefi ts both our customers and “One of the things my father told me and customers need to know there is a business a long time. We enjoy what we Cherney,” says Debra Cherney, owner, when I fi rst entered this business is that plan,” he says. do and the people we work with.” CMN president and director, microbiology, Cherney. “For some of our largest clients, we will now be located in their backyard, reducing time to result as sample transportation time will be reduced. It is important for this organization to have at least two sites for redundancy of operations. Being able to provide that reassurance to our business partners is important to us.” This move was based upon a number of factors including offering decreased turn-around-time and better service to both new and existing customers currently located within the region. “A central theme to our expansion

strategy is to duplicate the culture Photograph provided by Wisconsin Milk Marketing Board of service, quality and employee involvement that defi nes our Green Bay location,” says Brian Van De Water, general manager, Cherney. “Our training plan for new team members includes extensive training in Green Bay augmented by having experienced technicians from Green Bay on site in Clovis to support the newer technicians. We feel this will Dairy ingredient needs are always Dairy-derived Ingredient Solutions: establish a strong cultural founda- changing — rely on us to bring our CORE tion of excellence as we grow.” CMN “effects” to your finished food formulations. Our expertise and dedication enables us CREATIVE to find a solution to your formulation Continued from page 14 challenges, even if the challenge is not always obvious! The ohmic heating process is more sCustomized dairy-based ingredient solutions cost-effective and leads to more plant sHistory of providing the right ingredients economically while space because there is no need to boil utilizing our local and global raw material sourcing reach water for the cooker. sDedicated technical and commercial support, timely turnaround “The difference is at the meter,” of projects Lindgren says. “This process uses elec- sTechnologies based on spray drying, dry blending, plating, tricity effi ciently to heat the product. agglomeration, flavor development and fermentation/cultures Power dissipates during other heating sU.S. based manufacturing, USDA/EU/FDA approved plants processes.” sFlexible and reliable packaging options that meet your Lindgren’s research also was specific needs sparked by environmentalism. Coal A Division of MCT Dairies — the leading supplier is being phased out, and the move of cheese and dairy ingredients throughout the world. to use less energy and to be green is coming faster than people may believe, he adds. Contact us today for details. “My goal is to guide people to more Phone: 773.271.2643 environmentally-conscious opera- Email: [email protected] tions,” Lindgren concludes. “I’m trying Web: www.mctdairies.com to prepare the modern cheesemaker for a time that is fast approaching.” CMN For more information please visit www.mctdairies.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — April 18, 2014 EVENTS

National Food Policy Conference announced WASHINGTON — The National Food consumer right-to-know. Policy Conference will take place here Speakers and panelists will examine at the Omni Shoreham Hotel April 22-23. timely food policy topics including meat The conference is organized by the and poultry safety, the Supplemental Consumer Federation of America and is Nutrition Assistance Program, the local a national gathering for those interested food movement, reducing obesity among in agriculture, food and nutrition policy. infants and young children, seafood This year’s conference will explore safety, updating the Nutrition Facts an array of food policy issues facing Panel, and the impact of sequestration consumers and the food industry. on food and agriculture programs. The conference will look at the lat- Registration fees range from $45- est consumer trends and discuss $325. For more information visit how technology is transforming the www.consumerfed.org. CMN Symposium on Industrial and Fermentation Microbiology to be April 25 at UW-La Crosse

LA CROSSE, Wis. — The University To kick off the afternoon ses- of Wisconsin-La Crosse will host the sion, Dr. Robert Schwartz, Journal 18th annual Symposium on Industrial of Industrial Microbiology and and Fermentation Microbiology April Biotechnology, will take a look at 25 at the Radisson Center in La changes in the industry. A session Crosse, Wis. on commercializing biobased suc- The one-day event begins with cinic acid will be led by Jim Millis, a welcome address by Dr. Heidi BioAmber Inc. Macpherson, provost & vice chancel- The final session of the symposium lor for academic affairs, University of will cover cell lift impellers and scale- Wisconsin-La Crosse. Dr. Christopher ups of vaccine production processes Stowers, Dow AgroSciences LLC, will in vero cells, taught by Christopher then cover the challenges of indus- McPhee, Eppendorf North America. trial fermentation from primary to At 3:30 p.m. the symposium will secondary metabolites. adjourn, but will be followed by a Dr. Michael Flickinger, North closing reception. Carolina State University, will then Before April 23, registration is $40 discuss cellular composites as future per person, and is $45 after or at the industrial biocatalysts. door. For more information or to regis- To round out the morning, Dr. Da- ter go to www.uwlax.edu/microbiology/ vid Nielson, Arizona State University, html/sympregistration. CMN will lead a session on application of metabolic and pathway engineering in the production of renewable Workshop for Dairy bio-monomers, and Susan Urbance, Economists and Sensient Flavors LLC, will discuss protein sources in fermentation. Policy Analysts is For more information please visit www.prospectanalytical.com set for May 1-2 MILWAUKEE — The 21st annual Na- tional Workshop for Dairy Economists and Policy Analysts, sponsored by the University of Wisconsin-Madison, will be held here May 1-2 at the Hilton Milwaukee. A day out in the Wisconsin coun- tryside is being offered as a bus tour Futures & Options Brokerage and April 30, the day before the meeting. Consulting Firm Servicing the Dairy Industry Two farms and two dairy plants will be visited and an additional registra- ■ HighGround Trading is an Independent Introducing Brokerage that allows tion fee of $35 will be charged for the clients to choose from a variety of clearing ﬁrms outing. ■ Offers direct access to Chicago Mercantile Exchange’s dairy trading pit Thursday, May 1 will feature ses- as well as a number of different electronic trading platforms sions on market outlooks, measuring ■ We adhere to the strictest conﬁdentiality standards on behalf of our customers farm performance, margin protection ■ Over 13 years of experience in dairy commodity risk management plans, international dairy opportuni- ■ Specializing in risk management education and developing customized ties and global climate change and the hedging strategies and programs to meet client needs climate for global responses. Email us today at [email protected] to sign up Day two will have sessions cover- for a Free 30 Day Trial of HighGround’s comprehensive ing perspectives from the real world, Eric Meyer dairy market intelligence package! featuring a producer panel and dairy President – Dairy Division www.highgroundtrading.com/dairy retailers panel. Registration for the program Direct: 312-604-3080 | Toll Free: 877-206-4250 is $380 and is due by April 18. Disclaimer: HighGround Dairy is a division of HighGround Trading LLC (“HGT”). HGT is registered as an Introducing Broker with the Commodity Futures Trading Commission and an For more information or to reg- NFA Member. Futures and options trading involves risk of loss and is not suitable for all individuals. PAST PERFORMANCE IS NOT NECESSARILY INDICATIVE OF FUTURE RESULTS. ister visit www.dairy.wisc.edu/ For more information please visit www.highgroundtrading.com/dairy workshops/2014Milwaukee. CMN

IDFA’s Frye elected to chair U.S. National Committee of the International Dairy Federation WASHINGTON — Cary Frye, vice years. She also serves as a member of the Frye says she is grateful for the strong the World Organization for Animal Health. president of regulatory and scientifi c af- IDF board and is the only representative foundation that the past US-IDF offi cers IDF’s current membership includes 45 fairs, IDFA, was elected chair of the U.S. from North America. have provided and for the commitment of countries representing the majority of the National Committee of the International “I am excited to undertake this new U.S. members to IDF work over the years. world’s current milk production. Dairy Federation (U.S.-IDF) during the role at U.S.-IDF, especially while the par- IDF’s membership is made up of nation- “Our leadership in the US-IDF Na- group’s spring meeting last week. Shawna ent organization of IDF is refreshing the al committees that work together to serve tional Committee and participation in Morris of the National Milk Producers strategic plan under the new leadership as the scientifi c expertise for the dairy IDF Standing Committees helps IDFA Federation was elected vice chair, and of President Jeremy Hill,” Frye says. “IDF sector worldwide. They frequently consult members to access other dairy markets Matt Mathison of the Wisconsin Milk Mar- aims to align with the global dairy sec- with other global organizations, such as around the world,” Frye says. “These com- keting Board was re-elected for another tor’s priorities of nutrition, sustainability, the Codex Alimentarius Commission, the mittees play an important role in facilitat- term as treasurer. food safety and standards, and to be the Food and Agriculture Organization and ing international trade in dairy.” CMN Frye replaces Rob Byrne, Schreiber global voice of dairy to intergovernmental Foods Co., who led U.S.-IDF for the past four organizations and stakeholders.” Comings and goings...comings and goings... Acosta awarded cheesemaker scholarship Andrew Powers has joined Hoog- ness executives, has been named to the MADISON, Wis. — A Wisconsin dairy near Port Washington. After using the wegt U.S., Lake Forest, Ill. as com- inaugural group of Presidential Am- goat farmer aiming to develop a farm- scholarship money to earn her license, mercial manager. Powers will manage bassadors for Global Entrepreneur- stead creamery is the recipient of the Acosta has dreams of building an on- and expand the Hoogwegt ingredient ship (PAGE), Washington. PAGE is a 2014 Beginning Cheesemaker Scholar- farm creamery to craft French-style business in the United States. Pow- collaboration between business execu- ship from Wisconsin Cheese Originals. goat cheeses. ers has worked in the food, feed tives, the White House, the Department Sandra Acosta, of Port Washington, “I am excited for the opportunity to and pharmaceutical industries in of Commerce, the Department of State Wis., was selected by a committee of learn and grow my knowledge in cheese- a variety of technical, plant opera- and the U.S. Agency for International industry leaders for the $2,500 annual making,” Acosta says. “I would also like tion and commercial roles. He has a Development partners. Members have award. An accomplished cheesemaker, to continue to be involved in teaching bachelor’s degree in molecular biology agreed to participate in an ongoing veterinarian and instructor in her na- goat milk production in rural areas of and a master of business administra- dialogue with policy-makers globally, tive Mexico, Acosta aims to become a Mexico and other developing countries.” tion from the University of Illinois at acting as goodwill ambassadors in licensed cheesemaker in her new home This marks the fifth year Wis- Urbana-Champaign. discussions about how to create an en- country. consin Cheese Originals has of- Hamdi Ulukaya, founder and CEO vironment where creativity, innovation Acosta and her husband, Barry fered the $2,500 scholarship to a of Chobani, along with 10 other busi- and entrepreneurship can grow. CMN Midtling, milk about 600 goats on a farm beginning cheesemaker. CMN

DE PERE, WI WEL Companies, Inc. Offers . . . Corporate Headquarters SERVICE and LTL consolidation • Asset-based transportation and warehouse provider WISCONSIN RAPIDS, WI Warehousing WAREHOUSE Warehousing & Rail Transloading Heritage Facility • Temperature controlled and dry transportation and warehousing to the lower 48 states NETWORK Warehousing • Specialists to dairy, food and beverage industries EDGAR, WI Warehousing JOLIET, IL • Customized cheese aging programs LTL consolidation GOODING, ID Warehousing • Ability to provide full service logistics, Truckload, LTL, and dedicated or collaborative Warehousing transportation Rail Transloading ALLENTOWN, PA LTL consolidation • Employs over 800 people and utilizes 550 tractors and 830 temperature controlled Warehousing trailers with an average equipment age of three years • Utilizes 1.3 million square feet in 15 temperature controlled warehouses with cross JAMESBURG, NJ Warehousing docking, trans-loading, and rail access capabilities within 10 different states Pick & Pack Operation • CSA and ISS safety rating Import & Domestic Redistribution Programs • Smartway Transport Partnership, AIB International, USDA Certification, MODESTO, CA Container Drayage & Warehousing Stripping FDA Certification and ATA Rail Transloading WINTERHAVEN, FL WEL Companies, Inc. utilizes the most innovative technology LTL consolidation for intra FL Shipments available today. Our information systems include: MCDONOUGH, GA Warehousing IRVING, TX LTL consolidation for • Full EDI transaction capable systems of the innovative TMS AS400 LTL consolidation Regional Shipments Warehousing Warehousing • Temperature Controlled and Dry • Satellite tracking and Electronic Logs through PeopleNet Interactive Rail Transloading Rail Transloading Transportation and Warehousing • Real-time online customer order tracking capabilities • Truckload and LTL Services • Long Haul and Regional Services • Document management systems to reduce paper flow • Dedicated Services WEL stays focused on our goals to offer our customers the most modern nationwide warehousing, logistics, trans-loading and container Warehousing Transportation drayage and stripping services, while utilizing Services: Services: the most innovative technology available today. WEL is an environmentally, economically, and socially sustainable company that continues to invest and grow on an annual basis.

WEL Companies, Inc. 1625 S. Broadway P. O. Box 5610 • De Pere, WI 54115 920.339.0110 • 800.333.4415 Rick Schlapman Jason Johnson Fax: 920.983.2139 800.333.4415 800.333.4415 www.welcompanies.com [email protected] [email protected]

For more information please visit www.welcompanies.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

Wegmans Food Markets debuts Cheese Caves February dairy exports highest in six months ROCHESTER, N.Y. — Wegmans Food Temperatures and relative humidity are WASHINGTON — In February, U.S. volumes were 11 percent more than Markets recently announced that it controlled separately for each cave, and suppliers exported 353.9 million a year ago and 18 percent more than began full operations April 7 here at a generator assures continuous power in pounds of milk powders, cheese, January (daily average). Exports of its Cheese Caves, a high-tech building case of a power failure. butterfat, whey and lactose, up 19 dry whey, whey protein concentrate that mimics the environments of caves Eric Meredith, a trained chef and percent from last year and leading and whey protein isolate were all in Europe where cheeses are ripened to registered dietitian, is the affi neur who the highest dairy export volumes above year-ago and month-ago levels. reach their richest fl avor. will oversee ripening at the new facility. in six months (on a daily average Purchases of whey products by China, Wegmans, which has 83 supermarkets Over the next three years, the staff at basis), according to the most recent the United States’ biggest customer, in New York, Pennsylvania, New Jersey, the Cheese Caves is expected to grow, export data reported by the U.S. Dairy were up 47 percent in February from Virginia, Maryland and Massachusetts, resulting in about seven full-time jobs. Export Council (USDEC) and USDA. a year earlier. says it believes its Cheese Caves building “The bigger picture is that we’re (The fi gures released by USDA and U.S. exporters also expanded their is the fi rst such facility among super- moving in a direction more like the way USDEC are in metric tons; Cheese butterfat, whole milk powder and market chains in America. It adds that Europe’s best affi neurs, Hervé Mons Market News has converted the milk protein concentrate shipments, for customers, the chief benefi t will be (who trained Meredith in affi nage), data to pounds by multiplying by USDEC says. a consistent level of product quality that conduct business,” Gaffney says. “Mons 2,204.6.) Exports of nonfat dry milk/skim previously was unattainable. buys young cheeses from dairy farmers, The total value of all dairy export milk powder (NDM/SMP), how- “Our customers will get a cheese fi nishes them and then sells to retail in February was $585.2 million, up 37 ever, have slowed from the volumes that’s absolutely perfect, with the outlets. We’re actively building part- percent from a year ago. On a daily- shipped from April-October last year, taste and texture they prefer, every nerships with artisanal cheesemakers average basis, this is the highest value which averaged 113.0 million pounds time,” says Cathy Gaffney, director of that will help them focus on the early ever, USDEC says. per month. In February, NDM/SMP specialty cheeses, deli and kosher deli stages of making cheese — producing Cheese exports in February exports were just 79.7 million pounds, for Wegmans. outstanding young cheeses. They can let totaled 68.9 million pounds, up 44 representing only 45 percent of U.S. The 12,300-square-foot building us deal with the later stages — fi nishing percent from a year ago and the most powder production for the month. houses a Brie room and seven other cheese, marketing it to consumers and ever on a daily-average basis. Ship- Lactose exports in the fi rst two “caves” where soft and washed rind getting it to where it’s sold.” ments to Mexico were up 46 percent months of 2014 were about the same cheeses will be aged. As many as eight Wegmans says on a separate but compared to last year, while those to as the fi rst two months of 2013. different kinds of cheese can be ripened related track, it has partnered with Japan were up 58 percent and those U.S. dairy exports (on a total within the facility at the same time. Each Cornell University to create a pilot to Korea up 43 percent. Additionally, milk solids basis) were equivalent “cave” is between 185-200 square feet program that will help train more arti- exports to Saudi Arabia nearly tripled. to 15.5 percent of U.S. milk solids and houses only one type of cheese at sanal cheesemakers in New York State. Total whey exports topped 86 mil- production in February, USDEC a time so that the fl ora from one type Wegmans made a $360,000 gift to Cornell lion pounds in February, the most in adds. Imports were equivalent to never mix with those from other kinds. in support of that pilot program. CMN six months, USDEC reports. Export 2.9 percent of production. CMN Membrane Strategy Services to offer consulting to membrane, element manufacturers By Emily King in the dairy, food, beverage and water own thing, and I felt this gave me the Along with that, O’Shea says he markets. Most recently he was general most freedom.” enjoys special applications and sourc- PLYMOUTH, Minn. — Dan O’Shea manager /vice president of sales, Sepro O’Shea will focus his application ing membrane materials. Membrane will be offering consulting services to Membranes, Oceanside, Calif. development experience on system and Strategy Services will be organizing membrane and element manufactur- “My career focus on membrane tech- process improvements using reverse and conducting in-house membrane ers, system builders and end users with nology has brought profi table results in osmosis, nano fi ltration, ultra fi ltration technical training classes. O’Shea has his new business, Membrane Strategy sales, business development and opera- and micro fi ltration membranes. experience leading technical training Services. tions,” O’Shea says. “I’ve always wanted “I will have the ability to work with classes for the Wisconsin Center for O’Shea has more than 25 years of to share my knowledge with the dairy new membranes and applications,” Dairy Research. experience with top-tier global compa- industry, without being restricted by O’Shea says. “I’ll have access to all O’Shea’s business will research and nies developing membrane technology an employer. This is a chance to do my products available.” evaluate opportunities to determine the best membrane solutions on a company- by-company basis. O’Shea will direct the application development process and gain commercialization quickly and Membrane Strategy Services effi ciently. “For special applications, I’ll use my experience to specify and source out “Developing Profitable Opportunities” special membrane materials and ele- Let me bring my 25 years of experience in application development and ment construction,” O’Shea says. “With process improvements for RO, NF, UF and MF to your door step today. my new business I can consult and assist a dairy company from membrane devel- • Research and Evaluation Expert for Determining Best Membrane Solutions opment to commercialization — from • Oversee the Application and start to fi nish.” Development Process for Faster and O’Shea will complete on-site evalua- Better Results tions of membrane processes and deter- • Expertise in Special Applications to mine profi table, cost-effective solutions. Specify and Source Out Membrane Materials and Element Construction He’ll also help create sales plans and • Ability to Implement a Sales Plan and Strategic strategic models for bringing membrane Model to Bring Your Membrane Technology to Market technology to the market. O’Shea has • On-site Evaluation of Your Membrane Process for worked in all aspects of the membrane Cost Improvements and Increased Profitability fi eld from research and development, • Independent Membrane/Element Failure Systems Specialist design, manufacturing to sales. to Help Process Improvements and Warranty Claims “I’ve spent a lot of time on the selling Daniel P. O’Shea, President and manufacturing side, and I can help Membrane Strategy Services people with manufacturers,” O’Shea 520 Zircon Lane N. • Plymouth, MN 55447 says. “I am independent, so I can be 763.370.6323 • [email protected] completely objective.” www.membranestrategyservices.com Daniel P. O’Shea, President For more information go to www. membranestrategyservices.com. CMN For more information please visit www.membranestrategyservices.com

GRILLED last summer. He plans to continue to Cheese melt on nine-grain bread and The success of The Grilled Cheese expand to Dallas and beyond. dessert melts. Truck is evident not only in its expan- Continued from page 1 Danhi keeps his menus local. His Also featured is the Cheesy Mac and sions, but in its social media presence main goal is to keep the creations to Rib. Stuffed with macaroni and cheese as well. It appears to have the most fol- pride, its feature sandwich is dubbed the a certain price point, and he fi nds with Sharp Cheddar, it is accompanied lowers of any food truck on Facebook, Lumberjack, topped with bacon, apples inspiration walking through food and by BBQ pork and caramelized onions. with more than 50,000 followers, and and maple syrup. cheese shops. This creation was the sandwich Danhi the second-most on Twitter, with more On the West Coast, The Grilled Cheese “I keep the menu simple,” Danhi says. entered at the Grilled Cheese Invita- than 71,000 followers. Grill in Portland, Ore., says to “Come by “I don’t want someone to walk up and tional in 2009. Looking forward, Danhi has plans to for a taste of your childhood *Unless your not know how to pronounce the name Danhi’s truck offers up a myriad of offer opportunities to veterans by fran- childhood sucked, and then we’ll let ya of a cheese. I change the menu on a additions like applewood bacon and chising 100 trucks to veterans, starting have a taste of ours.” Its childhood must seasonal basis, but a spicy cheese, Brie roasted butternut squash, and sides like in San Antonio. have included The Mondor, a sandwich and Cheddar will always be offered.” traditional tomato soup in the not-so- “I had a choice of continuing to putt stuffed with Tillamook Pepperjack, avo- The truck’s menu includes a plain and traditional form of a shot and homemade around Los Angeles, or to do something cado, red onion and roasted red peppers. simple melt on French or wheat bread B&B pickle chips. good,” Danhi says. “Now it’s about doing GourMelt, Reno, Nev., plays to the with a selection of cheeses, a Pretzel “By no means did I ever think we would what’s best for our veterans.” sweeter side of things with its Cherry Melt on pretzel bread, Roast Brie Melt on reach this point; we’ve become part of Meanwhile, Melted: An Urban Grilled Bomb, made with Chevre, cherries and black peppercorn bread, Sweet Sriracha pop culture,” Danhi says. “It has over- Cheese Shop, owned by Cindy Criscitiello, candied pecans. Chicken Melt on French Bread, a Goat shadowed anything I’ve ever imagined.” Turn to MELTED, page 20 a Moving further east, Cincinnati, Ohio, is home to C’est Cheese, with an Oscar Mayer Robertson, a nod to a simpler creation with fried bologna and New & Used Stainless Steel Equipment, Parts, Supplies & Services American Cheese. If the mood strikes for Brie, Fontina Providing the highest quality new and and Smoked Prosciutto, the Grilled recondiƟoned machinery, engineering, Cheeserie, Nashville, Tenn., is there to parts, services and transport for industries offer its Melt of the Moment, created by requiring sanitary grade stainless steel for its Le Cordon Bleu chef. Heading south, Ms. Cheezious roams processing purposes. the streets of Miami, offering unique sea-inspired creations like the Crabby Cheese Melt, made with crab salad and A NEW COMPANY with DECADES OF EXPERIENCE! Sharp Cheddar. NOW OPEN: On the East Coast, Roxy’s Grilled Cheese, Boston, gained notoriety by nearly winning the Food Network’s “The storage & multi-compartment tanks Great Food Truck Race,” and features indulgent creations like the Green bulk farm & processing tanks Muenster, made with guacamole, and, of course, Muenster. centrifugal & positive pumps At Morris Grilled Cheese, New York, its Beer & Brats sandwich is crammed homogenizers full with bratwurst, Ale Cheddar and hops aioli. separators & clarifiers All of these options surged across the country in the past few years from filling & material handling roots in Los Angeles, and namely from the very fi rst food truck dedicated to the heat exchangers & HTST systems sandwich: The Grilled Cheese Truck. For David Danhi, founder and chief butter & cheese equipment creative offi cer, The Grilled Cheese Truck, inspiration hit at the 7th Annual ice cream equipment Grilled Cheese Invitation in Los Angeles. “I had been working in the Los refrigeration Angeles restaurant scene for nearly 30 years and have acted as executive chef washing equipment at high-end restaurants for years,” Danhi says. “But until that day I had never been laboratory supplies and other items in the competition and thought it would be a fun Sunday.” tŝƚŚϯϬǇĞĂƌƐŽĨĞǆƉĞƌƟƐĞĂŶĚĞǆƉĞƌŝĞŶĐĞŝŶƚŚĞ After seeing thousands pay homage to the sandwich at the competition, he ŝŶĚƵƐƚƌǇ͕ǁŝƌŶĞƌƋƵŝƉŵĞŶƚ͛ƐĚĞĐĂĚĞƐŽĨĞǆƉĞƌŝĞŶĐĞ ^^dͲϭϬϰͲϬϭ͗WsDŽĚĞůd͕ϯϯϬ'>>KE decided the grilled cheese sandwich ĂŶĚŝŶĚƵƐƚƌǇŬŶŽǁůĞĚŐĞĐŽŵďŝŶĞĚǁŝƚŚĂŶĞǆƚĞŶƐŝǀĞ ^/E'>^,>>,/',^,ZD/y/E'dE<͘ needed to be brought to the streets, ƌĂŶŐĞŽĨƐĞƌǀŝĐĞƐĂŶĚŝŶǀĞŶƚŽƌǇĚĞůŝǀĞƌƐĂƐŝŶŐůĞͲƐŽƵƌĐĞ ^ͬEͲ'ϲϯϲϬ͕KDdKWt/d,DEtz͕KE and rolled out the fi rst truck publicly ĐƵƐƚŽŵŝǌĞĚƐŽůƵƟŽŶƚĂŝůŽƌĞĚƚŽŵĞĞƚǇŽƵƌƐƉĞĐŝĮĐ KddKD͕ϯ,W,/',^,ZD/yZt/d, in November 2009. ^Yh/ZZ>'^dz>'/ddKZ͕Ϯ͘ϱ͟dZ/ ŶĞĞĚƐ͘ “I thought we would be busy when we >DWKhd>d͘ started,” Danhi says. “Gourmet trucks had just started trending and no one was really sure what was going to happen.” Visit Us Online & Browse Inventory at www.ZwirnerEquipment.com Now, almost fi ve years later, The Grilled Cheese Truck is present across Call Us at (615) 680-3312 the Los Angeles area and other parts of southern California, and Phoenix. Danhi Connect with Us on Facebook.com/ZwirnerEquipment also is reworking trucks in San Antonio and Austin, Texas, that debuted there For more information please visit www.zwirnerequipment.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

MELTED Even without spending a second Butter ad volume up from two weeks ago offi cially vending, Melted landed in Continued from page 19 WASHINGTON — Leading into Easter Natural varieties of 1-pound cheese seventh place overall out of 53 entries and Passover, butter advertising volume blocks this week had weighted average for the 2013 ranking. Based on the judg- increased almost four times from two advertised price of $4.31, down from $4.78 is set to debut today in Madison, Wis. It ing of food only, Melted came in fourth, weeks earlier, according to the latest two weeks earlier but up from $4.20 one was ranked as the highest-debuting new and if the overall scores did not include biweekly National Dairy Retail Report year earlier, AMS says, while 2-pound venture at the city of Madison cart review seniority or demerits, Melted would released Thursday by USDA’s Agricultural blocks had a weighted average advertised last fall. have achieved fi rst place. Marketing Service (AMS). price of $7.96 this week, up from $7.14 The Madison food cart ranking is “It was unreal to have that sort of National conventional butter in two weeks earlier and $7.41 one year ago. based on a two-week evaluation and backing,” Criscitiello says. “I am excited 1-pound packs this week had a weighted AMS says this week natural variet- trucks are judged on the food itself, and terrifi ed. Cooking is something I average advertised price of $2.85, up from ies of 8-ounce cheese shreds had a the cart’s appearance and originality. love that I learned from my mom and $2.79 two weeks earlier and $2.75 one year weighted average advertised price Seniority also plays a factor and any do for my daughter.” earlier, AMS says. of $2.44, unchanged from two weeks health code violations are subtracted Criscitiello spent time in Alaska sell- This week natural varieties of national earlier and up from $2.27 one year to produce the fi nal score. This ranking ing a macaroni and cheese dish in tent conventional cheese in 8-ounce blocks earlier, while 1-pound shreds had a assists in giving out sites for the fol- pop-ups at summer festivals, but when had a weighted average advertised price of weighted average advertised price of lowing year and if a cart scores below she moved to Madison, she switched $2.21, down from $2.22 two weeks earlier $4.62 this week, up from $3.39 two weeks a certain level, it is denied a vending her focus to grilled cheese. and unchanged from a year ago, AMS says. earlier and $4.16 one year ago. CMN permit altogether. “I did the Alaska thing and got kind of a cult following,” Criscitiello says. “I really want to continue with this, it’s where my path is leading me and it’s fun.” She plans on having a new special Industrial Flooring every week, in addition to approximately fi ve regular menu items. She will use local produce, meats and cheeses. Crisci- Specialists for tiello will hand-slice bread she attains from Batch Bakehouse, Madison, Wis. Over 50 Years! “I want my creations We combine the highest quality to be fun and user friendly — the materials with time-proven funkier the better.” installation. Cindy Criscitiello MELTED: AN URBAN GRILLED CHEESE SHOP ANY ONE OF THESE SITUATIONS CAN SHORTEN YOUR FLOOR’S LIFESPAN: “I want my creations to be fun and user-friendly — the funkier the better,” • Low Grout Joints Criscitiello says. • Cracked Chipped or Melted will feature the Jalapeño Broken Brick/Tile Popper Grilled Cheese — grilled on • Expansion Joint Failure sourdough with Extra Sharp Cheddar • Chemically Attacked cheese, cream cheese, pickled jala- Brick and/or Joints peños, and drizzled with house-made ranch. • Heaving or Dis-bonded We also manufacture A Glazed Doughnut Grilled Cheese Brick/Tile heavy-duty cast 316 stainless steel will be a staple on the menu made with floor drains. Triple Creme Brie, raspberry jam and A properly maintained acid brick/tile floor • Handles Fork Lift applewood smoked bacon — grilled provides excellent protection from chemical Truck Traffic on a glazed doughnut from Greenbush and physical attack and can last a lifetime! • Offers Good Bakery, Madison, Wis. Chemical/Acid Criscitiello also developed a loaded Think of your acid brick/tile floor as an Resistance • Built To Receive hot dog-style sandwich with a choice investment. The preventative maintenance a Membrane of Muenster, Extra Sharp Cheddar or you provide TODAY will save you money Swiss, with a sliced and seared hot in the future. dog with jalapeño and a choice of condiments. The hot dog and buffalo chicken melts went over really well at the soft opening, she adds. In the mix also will be cold salads and tater tots. Criscitiello plans to offer A national leader, Stogsdill Tile Company has Call 800.323.7504 today specialized in the design, installation and repair for a free, no-obligation estimate or fi re-roasted shots of tomato soup for a side option. (with a focus on preventative maintenance) Visit us on the web at of acid brick/tile flooring since 1963. www.stogsdilltile.com “I use Wisconsin cheese as much as possible,” Criscitiello says. “I am

Estimating Department: Joe Kline • Email: [email protected] • Phone: 610-583-0582 • Web: www.stogsdilltile.com a proponent for buying locally and Home Ofﬁce: 14604 Harmony Road • Huntley, IL 60142 • Phone: 847-669-1255 • Fax: 847-669-1278 • Toll Free: 800-323-7504 plan to use other local businesses and to get produce from the farm- For more information please visit www.stogsdilltile.com ers’ market as often as I can.” CMN

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WIN but each present a different quality “There are so many factors She adds that the trend of Euro- to the judges.” throughout the judging process that pean cheeses taking the top spots Continued from page 1 Still, there is great craftsmanship could change and alter a score, so of the World Championship Cheese in U.S. cheeses and great opportuni- you never really know who could Contest in recent years is likely an Championship Cheese Contest are ties for the future, he adds. win,” he says. “It does seem that full anomaly. cheese types that tend to be rich in With so many quality cheeses to flavor cheeses are consistently win- “The United States will take the caramel and nutty notes. choose from and entries growing ning as opposed to something like a championship sooner or later. All you Cheeses like Gouda and Gruyere each year, Umhoefer says cheesemak- Mozzarella.” have to do is look at the growth of en- have flavors that are universally ers should carefully select a cheese Drake notes that judging is exactly tries in competitions like ACS — the appealing to judges and consumers, that stands out and “raises judges’ what it implies —it’s an opinion. level of entries, and especially quality she adds. eyebrows.” “It’s a subjective thing rather than entries, have increased a lot over the “Those types of fl avor profi les in Entries in the World Championship a mainstream sensory analysis,” she past several years,” she says. “As some- cheese are generally understood and Cheese Contest this year reached says. “Personally in my experience, one who has judged that for the past fi ve recognized by people,” Drake says. a new record, growing 5 percent to I don’t notice a huge difference in years, we’ve gone from seeing a range She adds that when considering a 2,615 entries from 22 nations around quality between U.S.- and European- of quality in cheeses to really seeing panel of judges, cheeses with these the world, WCMA says. made cheeses of the same type. The more high-quality entries across the qualities are more likely to be uni- “This year, we had some U.S. United States makes some spectacular board. And if some of those entries also versally appealing across the board, cheeses knocking on the door” of the cheeses, both European-style and are going to the World Championship rather than some cheeses such as a champions, Umhoefer says. originals.” contest, it’s only a matter of time.” CMN washed-rind cheese that may be more of a personal preference. “When we’re looking for a winning cheese, we’re looking for balance and uniformity, and something that meets or comes close to the ideal in terms Together, we can optimize the performance of appearance,” Drake says. For example, with Swiss cheese, of your sanitary membrane application. judges are looking carefully at the eye formation in the cheese, she says. “You want there to be holes but not breaks or cracks,” Drake says. PLEASE JOIN US! Aschebrock agrees. “We now split or cut wheels of Booth N°. 503 cheese to properly evaluate eye formation in some cheeses,” he says. “In the past we used only a cheese trier to evaluate those types of cheese, and now by cutting samples we can really get a true picture of eye formations.” Aschebrock notes that the fl avor development or profi le of cheeses produced from grass-fed cattle is a major factor in making cheeses that tend to appeal to both consumers and judges. “A cheese made from unpasteur- ized milk or grass-fed cows will have Parker offers global support to end- On-going membrane technology provides a fl avor profi le that is becoming more users and OEM’s in the design, delivery value-added solutions in dairy separation and more popular and desired by cheese connoisseurs,” he says. and development of high-performance applications: Aschebrock adds that cheese- sanitary membrane products. Including ä Leader in Microfiltration Portfolio of makers around the world have made the following configurations & types: tremendous strides with the cultures leading products in whey fat removal & they use for making cheese. äReverse Osmosis protein casein separations in milk “The fl avor profi les we see in Eu- äNanofiltration ä Crease Protector Technology (CPT) ropean cheeses are a result of starter äUltrafiltration Sanitary design to reduce bacteria cultures that are either provided by äMicrofiltration ä Power Saver Spiral (PSS) culture manufacturers, or they could Increases crossflow and minimizes be what we call carry-over starters/ Available in the diameters shown below: energy costs cultures,” he says. “A carry-over cul- ä3.8” (97mm) ä8.0” (203mm) ture could be one that a cheesemaker ä4.3” (129mm) ä8.3” (210mm) For questions, please contact: high in the mountains (of Europe) ä6.3” (161mm) ä10.0” (249mm) Carl Crabill - Market Sales Manager has used for the entire season of 760-214-7956 cheesemaking.” Tom Gellert, president of the Cheese Importers Association of FIND OUT MORE! 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Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 24 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

NMPF asks FDA to rewrite draft livestock feed rules, submits joint comments with IDFA ARLINGTON, Va. — The National Milk other addressing animal feed. NMPF says the draft regulation incor- cheese trim and liquid whey to animal feed. Producers Federation (NMPF) has asked The draft regulations were issued rectly imposes safety standards on animal These plants are already subject to FSMA FDA to rewrite a draft livestock feed regu- under the Food Safety Modernization Act feed that are similar to those for human requirements for human food production. lation, saying the agency went beyond the (FSMA), which gave the FDA broad new food. The proposed regulation incorrectly NMPF says the proposed standards intent of Congress by seeking to impose authority to regulate food. NMPF says it establishes manufacturing standards that “do not refl ect the inherent differences requirements that will not make animal supports efforts to implement the 2010 equate animal feed and human food, the between foods for human and animal feed safer. law but believes that the draft animal organization says. consumption” for diverted food production In comments sent to the agency, NMPF feed regulation goes too far, particularly “The innate hygienic standards of materials and requested regulatory relief asks FDA to substantially revise the regu- because it would make it harder to use humans exceed the hygienic standards of for these dairy processing plants. lation and requests the agency establish brewers’ grain as animal feed, a practice livestock,” NMPF says. It has asked FDA to NMPF says the proposed rule would a new round of comments from industry in use for hundreds of years. propose manufacturing standards specifi c impose demands on human food proces- and the public. The proposed regulation unnecessarily to animal feed. sors diverting food production materials “FDA has the authority to re-propose regulates byproducts from brewing when In separate comments submitted that would make compliance impractical. the regulation and still comply with (a) they are used in animal feed, even though jointly with the International Dairy Foods “Because of this impact and because court-ordered deadline to publish a fi nal there is no public health risk associated Association, NMPF also identifi es unnec- we believe that additional requirements rule by Aug. 30, 2015,” NMPF says. NMPF with these products, NMPF says, adding essary and duplicative requirements for for human food manufacturers would made the request in two sets of comments, that this “will result in unnecessary in- dairy processing plants which may divert not increase animal food safety, we rec- one focused on dairy plant safety and the creased costs to dairy producers.” some food production materials such as ommend FDA clarify that the proposed rule only applies to materials that are manufactured with the intent to market a fi nished product or ingredient as animal food,” NMPF says. )RUPHU1)/3OD\HUV With the substantial changes requested, NMPF is asking FDA to conform the regulations with the intent of FSMA ´.LFN2IIµ and issue a new draft. “Given the very signifi cant nature of these regulations, a second opportunity $'3,$%, &RQIHUHQFH for stakeholders to comment is essential to ensure the fi nal rule is practical, achiev- able and fosters the safe production and Don’t miss keynote speakers Otis Wilson & distribution of animal feed,” NMPF says. Meanwhile, NMPF also praised legis- Anthony Morgan at the 2014 ADPI/ABI Annual lation recently introduced by four House members to stop FDA from making it Conference on Sunday, April 27th at 6.00 p.m. harder to use beer byproducts in animal feed. Otis Wilson is a former linebacker for the Chicago Bears and the Los Angeles Raiders. “We need to keep the brew in the moo He was a member of the 1985 Chicago Bears Super Bowl team where he was on our farms, and this legislation is a a featured soloist of the "Shuffling Crew" in the video The Super Bowl Shuffle. signal that the FDA needs to rethink the regulation that it is pursuing,” NMPF says. Anthony Morgan was a wide receiver who played six seasons in the NFL, first for the The Protecting the Sustainable Use of Spent Grains Act, a bipartisan bill Chicago Bears (1991–1993) and then the Green Bay Packers (1993–1996). introduced by Reps. Steve Womack, R- Ark., Peter Welch, D-Vt., Chellie Pingree, )RU4XLFN$FFHVV2Q7KH*R D-Maine, and Cory Gardner, R-Colo., pre- vents the FDA from interjecting itself into 'RZQORDGWKH$'3,$%, $QQXDO the long-standing relationship between breweries and farmers by regulating spent &RQIHUHQFHPRELOHDSSWRGD\ grain. Specifi cally, the bill amends FSMA to make clear that the exemption provided Everything you want to know, anytime you want to know it! The in Section 116 of the law does not become inapplicable to a facility merely because ADPI/ABI Annual Conference Mobile App gives you the facility distributes, for use as food for fast access to events, attendees, exhibitors and animals, spent grains resulting from the facility’s production of alcoholic beverages. more from your mobile device, anywhere, anytime. “The FDA’s proposed rule is a solution in search of a problem. The last thing breweries and farmers across the GET THE APP - Scan the QR code to get the app country need is the federal government or search for ADPI/ABI in app stores interjecting itself into the environmentally sound, centuries-old practice of breweries selling or donating their spent grains The 2014 ADPI/ABI Annual Conference will be to farmers for use as food for animals, especially when there is no indication held April 27 - 29, 2014 at the Hyatt Regency, Chicago, IL that this practice poses any sort of risk to our food supply,” the lawmakers say. “The Online Registration Ends April 25th federal government should be praising Register online today at www.adpi.org this type of collaboration, not burdening it with onerous new regulatory require- Email: info@[email protected] ~ www.adpi.org ments that drive up costs and discourage Ph: (630) 530-8700 ~ Fax: (630) 530-8707 sustainable disposal practices. With this 126 N. Addison Avenue, Elmhurst, IL 60126 bill, common-sense prevails, and our breweries, farmers and environment For more information please visit www.adpi.org will be better off because of it.” CMN

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com WORLD CHAMPION Emmentaler AOC Gérard Sinnesberger Käserei Sinnesberger Gams, Switzerland Champion Round Score: 97.85

FIRST RUNNER UP SECOND RUNNER UP Erzherzog Johann Le Gruyère AOP Alois Pichler and Team Michel Grossrieder Obersteirische Molkerei eGen Fromagerie Moléson SA Knittelfeld, Austria Orsonnens, Switzerland Champion Round Score: 97.689 Championship Round Score: 97.575

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 26 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST Cheese Market News congratulates winners of 2014 World Championship Cheese Contest

MADISON, Wis. — The 30th biennial Monona Terrace Convention Center in Top honors at this year’s contest went Hornkuhkäse, made by Johannes World Championship Cheese Contest, Madison, Wis., featured a record 2,615 to Gérard Sinnesberger from Kaserei Schefer, Urnäscher Milchspezialitäten which took place March 18-19 at the entries from 22 countries. Sinnesberger, Gams, Switzerland, for his AG, Urnäsch, Switzerland; Bornzola Emmentaler AOC, which earned a fi nal 60+ pasteurized, made by Per Olesen, round score of 97.85 out of a possible Bornholms Andelmejeri, Klemensker, 100 points. Alois Pichler and Team from Denmark; Camembert made by Claus Obersteirische Molkerei eGen, Knittelf- Katzenberger, Kaeserei Altenburger eld, Austria, received fi rst runner-up for Land GmbH Co. KG, Lumpzig OT Hartha, their Erzherzog Johann, which earned a Germany; and Evalon, made by Katie score of 97.689 in the fi nal round. Michel Hedrich-Fuhrmann, LaClare Farms, Grossrieder of Fromagerie Moléson SA, Malone, Wis. Orsonnens, Switzerland, earned second “Congratulations to the thousands runner-up overall for Le Gruyere AOP, of cheesemakers from around the world with a fi nal-round score of 97.575. who participated in the largest techni- This year’s contest included both a cal cheese competition ever held. Every record number of entries and a record medalist should be extremely proud 50 judges, who traveled from 19 coun- of their accomplishment,” says John tries and 14 U.S. states to evaluate the Umhoefer, executive director of the cheese and butter entries. The judges Wisconsin Cheese Makers Association, were overseen by Chief Judge Robert which hosts the competition. Aschebrock, veteran USDA dairy grader. The awards through fi fth place in In addition to the top three cheeses, each category were: others that made it to the fi nal round of 16 include: Bayley Hazen Blue and Harbison, both made by Jasper Hill Cheddar, Mild Farm, Cellars at Jasper Hill, Greens- boro, Vt.; Edelschaf-Schafkäse made by Heinz Kröll, Sennerei Zillertal, Class 1 Mayrhofen, Austria; Queijo Serra da Estrela PDO, made by Queijos São Gião, Best of Class: David Schmidt, Agro- Soc. Agro-Pecuária de Vale do Seia pur, Weyauwega, Wis., Mild Cheddar Lda, Seia, Portugal; Meadow Melody cut from 640, 99.10. Grande made by Brenda Jensen, Hid- Second: Terry Lensmire, Agropur, den Springs Creamery, Westby, Wis.; Weyauwega, Wis., Mild Cheddar cut Swiss Cheese made by the Pearl Valley from 640, 98.95. 1 Team, Pearl Valley Cheese, Fresno, Third: Team Petaluma Creamery, Ohio; American Grana made by Steve CROPP Cooperative/Organic Valley, La Bierhals, BelGioioso Cheese Inc., Green Farge, Wis., Organic Pasteurized Mild Bay, Wis.; Medium Cheddar made by Cheddar, 98.90. the Cracker Barrel Natural Cheese Fourth: Daniel Stearns, Agropur, Team, Agropur Weyauwega for Kraft Weyauwega, Wis., Mild Cheddar cut Foods, Glenview, Ill.; Marieke Gouda from 640, 98.85. Super (18-24 month) made by the Hol- Fifth (tie): John Sapp, Agropur, Hull, land’s Family Cheese Team, Holland’s Iowa, Wis., Mild Cheddar cut from 640, Family Cheese, Thorp, Wis.; Urnäscher 98.80. For more information please visit www.cheesesociety.org Fifth (tie): Cheddar Room Team, Cabot Creamery Cooperative, Cabot, Vt., Cheddar, Vermont Mild, 98.80. Fifth (tie): Cheddar Room Team, Cabot Creamery Cooperative, Cabot, Vt., Cheddar, Vermont Mild, 98.80. Pacific Cheese is a leading provider of consolidation, import-export and manufacturing services. We blend a tradition of superior customer service, state-of-the-art technology and broad market access with extensive product availability. By providing a critical link between Cheddar, Medium manufacturer, wholesaler and retailer, Pacific Cheese is a leader (3-6 months) in custom product management. Class 2 Manufacturing Importing & & Processing Exporting Services s Organic s Kosher s Container Sharing Best of Class: Cracker Barrel Natural s Custom Cheese Production s Conversion Cheese Team, Agropur Weyauwega for Contract Marketing Consolidation & Kraft Foods, Glenview, Ill., Medium s Trading Programs Logistical Support Cheddar, 99.55. s Support Services s Customized Second: Kiel Production Team, Land s Out-Sourcing s Complete O’Lakes Inc., Kiel, Wis., Medium Ched- Packaging & Shredding dar, 99.50. Third: Cheddar Room Team, Cabot s Foodservice s Deli s2ETAILs)NDUSTRIAL Creamery Cooperative, Cabot, Vt., Ched- dar, Vermont Medium, 99.30. Fourth (tie): Cracker Barrel Natural PACIFIC CHEESE COMPANY 21090 Cabot Boulevards P.O. Box 56598sHayward, CA 94545-6598 Cheese Team, Agropur Weyauwega for Phone: (510) 784-8800sFax: (510) 784-1053sWebsite: www.pacificcheese.com Kraft Foods, Glenview, Ill., Medium

For more information please visit www.paciﬁ ccheese.com Turn to CHEDDAR, page 27 D Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 27 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

CHEDDAR Creamery Cooperative, Middlebury, Vt., Cheddar, Vermont aged 2+ years, 98.40. Continued from page 26 Fourth (tie): Pierre Bélanger, Agro- pur, Longueuil, Quebec, Aged Cheddar, Cheddar, Vermont Medium, 99.25. 98.30. Fourth (tie): Cheddar Room Team, Fourth (tie): Tim Elmer, Great Lakes Cabot Creamery Cooperative, Cabot, Cheese, Adams, N.Y., Aged Cheddar, Vt., Cheddar, 99.25. 98.30. Fifth (tie): Tracy Stuckey, Great Fifth: Cheddar Cheese Team, Cabot Lakes Cheese of New York, Adams, N.Y., Creamery Cooperative, Middlebury, Vt., Medium Cheddar, 99.10. Cheddar, Vermont aged 2+ years, 98.25. Fifth (tie): Southwest Cheese LLC, Clovis, N.M., Cheddar Medium, 99.10. Bandaged Cheddar, Mild to Medium Cheddar, Sharp Class 6 (6 months-1 year) Turn to BANDAGED, page 28 D Photo by Emily King/Cheese Market News Class 3

Best of Class: Second Shift Produc- tion, Great Lakes Cheese of New York, Adams, N.Y., Sharp Cheddar, 99.15. Second: Pierre Champagne, Agropur, Longueuil, Quebec, Sharp Cheddar, Exce¿ence 99.10. Third: Irish Dairy Board, Dairygold, Mitchelstown, County Cork, Ireland, Since 1958, excellence has been part of our company’s Kerrygold Mature, 99.05. tradition. It’s something we never stop striving to achieve. Fourth: Mario Lemire, Agropur, Lon- gueuil, Quebec, Sharp Cheddar, 99.00. Fifth (tie): Irish Dairy Board, Glanbia, Ballyragget, County Kilkenny, Ireland, Kerrygold Mature, 98.95. Fifth (tie): Third Shift Production, Great Lakes Cheese of New York, Adams, N.Y., Sharp Cheddar, 98.95.

Cheddar, Aged 1-2 yrs. Class 4

Best of Class: Cows Creamery, Char- lottetown, Prince Edward Island, Cows Creamery Extra Old Cheddar, 98.50. Second: Irish Dairy Board, Glanbia, Ballyragget, County Kilkenny, Ireland, For over 50 years, Great Lakes Cheese has been an award winning, Kerrygold Skellig, 98.25. premier manufacturer and packer of natural and process bulk, Third: David Schmidt, Agropur, shredded and sliced cheeses. Our superior quality wins more Weyauwega, Wis., Aged Cheddar cut customers for you – and keeps them coming back. from 640, 98.20. Fourth: Irish Dairy Board, Glanbia, We continue raising industry standards in manufacturing capabilities, Ballyragget, County Kilkenny, Ireland, plant capacity, distribution and complete private label programs for Kerrygold Mature, 98.15. dairy, deli and food service. Fifth: Irish Dairy Board, Dairygold, Mitchelstown, County Cork, Ireland, Because our biggest accomplishment…is the customer satisfaction Kerrygold Skellig, 98.05. we earn every day.

greatlakescheese.com | 800.677.7181 Cheddar, Aged 2+ yrs. Class 5

Best of Class: Cheddar Cheese Team, Cabot Creamery Cooperative, Middle- bury, Vt., Cheddar, Vermont aged 2+ years, 98.55. Second: Kiel Cheesemakers, Land O’Lakes Inc., Kiel, Wis., Aged Cheddar - over 2 years, 98.45. Third: Cheddar Cheese Team, Cabot For more information please visit www.greatlakescheese.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 28 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST BANDAGED Style Cheddar aged 10 months, 98.10. Jack Wheel, 99.05. Fourth: Ferial Zekiman, Maffra Fourth: Tillamook County Creamery, Continued from page 27 Bandaged Cheddar, Cheese Co., Tinamba, Victoria, Austra- Tillamook, Ore., Stirred Curd Monterey lia, Maffra Cloth-Aged Cheddar, 98.00. Jack, 99.00. Best of Class: Kerry Henning, Sharp to Aged Fifth: Wayne Hintz, Red Barn Family Fifth (tie):Cheese Room Team, Henning Cheese, Kiel, Wis., Medium Farms, Appleton, Wis., 1-Year Heritage Cabot Creamery Cooperative, Cabot, Vt., Flavored Cheddar, 98.90. Class 7 Weis Old World Style White Cheddar, Vermont Monterey Jack, 98.85. Second: Healey’s Cheese, Somerset 97.95. Fifth (tie): Team 3, Jerome Cheese West, Western Cape, South Africa, Mild Co., Jerome, Idaho, Monterey Jack Round Bandaged Cheddar, 98.55. Best of Class: Wayne Hintz, Red Barn Cheese, 98.85. Third: Max Schaeffer, Glanbia Foods Family Farms, Appleton, Wis., 1-Year Inc., Twin Falls, Idaho, Bandaged Ched- Heritage Weis Old World Style White Colby dar - Medium, 97.75 Cheddar, 99.30. Fourth: Wayne Hintz, Red Barn Fam- Second: Wayne Hintz, Red Barn Class 8 Marbled Curd Cheese ily Farms, Appleton, Wis., Heritage Weis Family Farms, Appleton, Wis., 3-Year Old World Style White Cheddar, 97.65. Heritage Weis Reserve Old World Style Class 10 Fifth: Marc Kuehl, Brazos Valley White Cheddar, 98.50. Best of Class: Team Arena 2, Arena Cheese, Waco, Texas, Cloth Bound Third: Saxon Cheese LLC, Cleve- Cheese Inc., Arena, Wis., Colby Deli Cheddar, 96.90. land, Wis., Old English Farmhouse Style Longhorn, 99.45. Best of Class: Tillamook County Second: Meister Cheese Team 1C, Creamery, Tillamook, Ore., Marbled Meister Cheese Co., Muscoda, Wis., Curd Colby Monterey Jack, 99.45. Colby Longhorn, 98.95. Second: Amanda Olson, Agropur, Third: Southwest Cheese LLC, Clo- Hull, Iowa, Colby Jack (cut 640), 99.40. vis, N.M., Colby, 98.90. Third: Tillamook County Creamery, Fourth (tie): Matt Hoeﬂ er, Cady Tillamook, Ore., Marbled Curd Colby Cheese, Wilson, Wis., Colby, 98.80. Monterey Jack, 99.35. Fourth (tie): Mike’s Team, Guggis- Fourth: Meister Cheese Team 2A, berg-Deutsch Kase, Middlebury, Ind., Meister Cheese Co., Muscoda, Wis., Colby Longhorn, 98.80. Colby Jack Longhorn, 99.20. Fifth: AMPI Rochester, Associated Fifth: Amie Van Egdom, Agropur, Milk Producers Inc., Rochester, Minn., Hull, Iowa, Colby Jack (cut 640), 99.15. Colby, 40-pound block, 98.70.

Rinded Swiss Style Monterey Jack Class 11 Class 9

Best of Class: Gérard Sinnes- Best of Class: Dragan Devetak, berger, Käserei Sinnesberger, Gams, Glanbia Foods Inc., Twin Falls, Idaho, SG, Switzerland, Emmentaler AOC,

DAIR Monterey Jack, 99.20. 99.10. R Y R O E F S R E E A

T R

C Second: Wendy Devney, Agropur, Second: Ruedi Sturderus, Dor- N

E H C Hull, Iowa, Monterey Jack (cut 640), fkäserei Thundorf, Thundorf, TG, CDR 99.15. Switzerland, Emmentaler AOC Swit- Third: Jeff Wideman, Maple Leaf zerland, 99.00. Cheese Co-op, Monroe, Wis., Monterey Third: Niklaus Haldimann, Gour- For more information please visit www.cdr.wisc.edu mino Switzerland, Heimenschwand, BE, Switzerland, Emmentaler AOC Switzerland, 98.70. Fourth (tie): Bernhard Meier, Gour- mino Switzerland, Trubschachen, BE, Switzerland, Emmentaler Slow Food AOC Switzerland, 98.50. Fourth (tie): Marcel Züger, Gour- mino Switzerland, Lömmenschwil, SG, Switzerland, Emmentaler AOC Switzerland, 98.50. Fifth: Christian Gerber, Gourmino Switzerland, Neukirch a. d. Thur, TG, Switzerland, Emmentaler AOC Swit- zerland, 98.00.

Rindless Swiss Style Class 12

Best of Class: Pearl Valley 1, Pearl Valley Cheese, Fresno, Ohio, Swiss Cheese, 98.15. Second: Silvan Blum, Chalet Cheese Co-op, Monroe, Wis., 20-pound Swiss Wheel, 98.00. Turn to SWISS, page 29 D For more information please visit www.winonafoods.com

SWISS Fifth: Team Albert Desiga, Dairy Fourth (tie): Team 2, Empire Cheese Farmers of America, Turlock, Calif., Inc., Cuba, N.Y., Smoked Provolone, Continued from page 28 Provolone, Aged 98.50. 99.25. Class 16 Fourth (tie): Team 3, Empire Cheese Third: Penn Cheese, Winﬁ eld, Pa., Inc., Cuba, N.Y., Smoked Provolone, Rindless Block Swiss, 97.30. Smoked Provolone 99.25. Fourth: Team F Guggisberg Sugar- Fourth (tie): Foremost Farms Team Best of Class: Allen Steger, Bel- creek, Guggisberg Cheese, Millersburg, C, Foremost Farms, Clayton, Wis., Gioioso Cheese Inc., Green Bay, Wis., Ohio, 200 Guggisberg Tradition Block, Class 17 Smoked Provolone, 99.25. Mandarini, 99.15. 97.25. Fourth (tie): Team 1, Jerome Cheese Second: Josh Tober, Burnett Dairy, Fifth: Team Balkbrug, Co., Jerome, Idaho, Smoked Provolone, Grantsburg, Wis., Aged Provolone, Best of Class: Roger Krohn, Agropur, FrieslandCampina Export, Wolvega, 99.25. 99.10. Luxemburg, Wis., Smoked Provolone, Friesland, Netherlands, Frico Em- Fourth (tie): Team Denmark, Land Third: Winville, Winona Foods, 99.55. mentaler, 97.20. O’Lakes, Denmark, Wis., Smoked Pro- Green Bay, Wis., Aged Provolone, 99.05. Second: Terry Lensmire, Agropur, volone, 99.25. Fourth (tie): Jeff Moody, Burnett Luxemburg, Wis., Smoked Provolone, Fifth (tie): Rob Stellrecht, Burnett Dairy, Grantsburg, Wis., Aged Provo- 99.50. Dairy, Grantsburg, Wis., Natural cow’s Mozzarella lone, 98.75. Third: Saputo’s Team, Saputo Dairy milk provolone with smoked ﬂ avor, Fourth (tie): Team 2, Empire Cheese Products Canada G.P., Montreal, Cacio- Class 13 99.20 Inc., Cuba, N.Y., Aged Provolone, 98.75. cavallo Fumé, 99.35. Turn to PROVOLONE, page 30 D

Best of Class: Pat Doell, Agropur, Luxemburg, Wis., 98.70. IMAC’S NEW PRODUCTS Second: Rhonda Caffero, Lactalis American Group, Nampa, Idaho, AND SERVICES FOR ITALIAN, 98.60. AMERICAN AND SPANISH Third: Mozzarella Department, Sorrento Lactalis, Buffalo, N.Y., 98.35. CHEESE INDUSTRY TO Fourth: Roger Krohn, Agropur, IMPROVE QUALITY, YIELDS Luxemburg, Wis., 98.20. Fifth: Cesar Luis, Cesar’s Cheese, AND PROFITABILITY Random Lake, Wis., 98.10. IMAC Has Been Successfully Supplying Innovative Products For Over 30 Years (International Media And Cultures) Mozzarella, Part-Skim to the U.S. Dairy and Food Industries • SPECIALTY CULTURES: MJF AP Class 14 Culture for Mozzarella to reduce browning. Culture for Spanish Cheese to reduce or eliminate pathogens. MILK SILO CULTURE added to milk silos to reduce psychrotrophs and increase yields. IMAC cultures are highly rated with full range of standard and custom cultures servicing the U.S. Dairy Industry. Best of Class: Pat Doell, Agropur, Luxemburg, Wis., 99.65. • SECONDARY STARTERS: ENHANCE: Spray Dried Product for Italian, American and Spanish Second: Team Lake Norden, Lake Cheese to improve ﬂavor, functionality and yields. IMAC has been supplying primary and secondary Norden Cheese Co., Lake Norden, S.D., starter media for over three decades to the U.S. Dairy Industry. 99.60. • FUNCTIONAL ANTI-CAKING AGENTS: FLAVO-STAR: It is a functional, spray-dried Third: Roger Krohn, Agropur, Lux- anti-caking agent. It is less dusty and ﬂows freely. Contaminants are greatly minimized or eliminated. emburg, Wis., 99.35. It can be used at higher than normal levels with less browning and good melts. The only spray-dried Fourth (tie): Roger Krohn, Agropur, functional Anti-Caking Agent in the U.S. market. Luxemburg, Wis., 99.30. • CHEESE TRAINING CLASSES: IMAC will be starting state-of-the-art training classes in cheese Fourth (tie): Mozzarella Depart- technology in IMAC’s multi-million dollar teaching and R&D facility in Denver. These classes are ment, Sorrento Lactalis, Buffalo, N.Y., recommended for all management and cheese plant personnel. 99.30. Fifth: Team Appleton Foremost, • CHEESE AND DAIRY PRODUCT TESTING: IMAC will be starting the microbiological and Foremost Farms USA, Appleton, Wis., chemical testing for cheese and dairy products including product evaluation. Testing includes 99.25. third-party testing for spoilage types and pathogenic bacteria and routine bacteriophage testing to eliminate culture failures. • CONSULTING SERVICES: Soon to introduce consulting services including but not limited to Provolone, Mild elimination of product defects, improving cheese yields and quality, interpretation of government regulations, development of HACCP programs and sanitation procedures. New product development Class 15 services and in-house training programs will also be offered.

Best of Class: Team Lake Norden, • RETAIL Lake Norden Cheese Co., Lake Norden, S.D., Provolone, 99.80. • FOODSERVICE Second: Pat Doell, Agropur, Luxem- • INDUSTRIAL WORLD HEADQUARTERS burg, Wis., Provolone, 99.60. 1250 S. Parker Rd., Ste. 203 • Denver, CO 80231 Third: Team Lake Norden, Lake (800) 783-4615 • (303) 337-4028 (Ext. 112 and 104) Norden Cheese Co., Lake Norden, S.D., Fax: (303) 337-5140 • Cell: (303) 994-2820 Lipase Provolone, 99.45. Dr. Reddy’s Cell: (303) 944-5215 Fourth (tie): Terry Lensmire, Agro- Email: [email protected] or [email protected] pur, Luxemburg, Wis., 99.35. Web: www.askimac.com Fourth (tie): Roger L. Krohn, Agro- pur, Luxemburg, Wis., 99.35. Fifth: Foremost Farms Team B, PIONEERS IN DAIRY, FOOD & BIO TECHNOLOGY Foremost Farms, Clayton, Wis., 99.25. For more information please visit www.askimac.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 30 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

PROVOLONE Second: Ricotta Department, Sor- san Wheel, 99.30. rento Lactalis, Buffalo, N.Y., Whole Milk Parmesan Fifth: Larry Steckbauer, Sartori Co, Continued from page 29 Deli Whey Based Ricotta, 98.60. Antigo, Wis., Sartori Reserve SarVec- Third: Joe Taranto, Montena Taranto Class 19 chio Parmesan, 99.15. Foods, Ridgefi eld, N.J., Old Fashion Fifth (tie): Chilton Team, Foremost Ricotta, 98.40. Farms USA, Chilton, Wis., Smoked Fourth: Ricotta Team 2, Kraft/Pol- Best of Class: Steve Bierhals, Bel- Provolone, 99.20. Asiago lio Italian Cheese Co., Campbell, N.Y., Gioioso Cheese Inc., Green Bay, Wis., Ricotta, 98.15. American Grana, 99.65. Class 20 Fifth (tie): Losurdo Foods Ricotta Second: Eau Galle Cheese Factory Ricotta crew, Losurdo Foods Inc, Heuvelton, Team, Eau Galle Cheese Factory, Du- N.Y., Ricotta, 98.10. rand, Wis., Parmesan, 99.45. Best of Class: Mike Matucheski, Sar- Fifth (tie): Saputo’s Team, Saputo Class 18 Third: John Stender, BelGioioso tori Co., Antigo, Wis., Sartori Reserve Dairy Products Canada G.P., Montreal, Cheese Inc., Green Bay, Wis., Parme- Extra-Aged Asiago, 99.75. Ricotta di Campagna, 98.10. san, 99.40. Second: Lake County Dairy, Arthur Fifth (tie): Ricotta Department, Sor- Best of Class: Joe Taranto, Montena Fourth: Lake County Dairy Team, Schuman Inc., Fairfi eld, N.J., Cello rento Lactalis, Buffalo, N.Y., Part Skim Taranto Foods, Ridgefi eld, N.J., Ricotta, Arthur Schuman Inc., Fairfi eld, N.J., Riserva/Lake County Dairy Asiago, Milk Based Ricotta, 98.10. 99.25. Cello Riserva Artisan Reserve Parme- 99.55. Third: Silani Sweet Cheese, Wood- bridge, Ontario, Asiago, 99.35. Fourth (tie): Eau Galle Cheese Fac- tory Team, Eau Galle Cheese Factory, Durand, Wis., Aged Asiago, 99.30. Fourth (tie): Team Almena, Saputo Specialty Cheese, Almena, Wis., Aged Asiago, 99.30. Fifth (tie): Lake County Dairy Team, Arthur Schuman Inc., Fairfi eld, N.J., Cello Riserva Hand Crafted Asiago Wheel, 99.15. Fifth (tie): Dan Savin, BelGioioso Cheese Inc., Green Bay, Wis., Asiago, 99.15. Fifth (tie): Aaron Quick, Sartori Co, Antigo, Wis., Sartori Classic Asiago, 99.15. Fairway Dairy & Ingredients Baby Swiss-Style is positioned to take care of all of your Class 21 cheese processing and packaging needs. Best of Class: Central Coast Cream- ery, Paso Robles, Calif., Holey Cow • Cheese is our specialty • Import/Export • Qualified, highly-trained staff Wheel, 99.25. • LTL to multiple loads • Table cheeses • Extensive Reclamation Center Second: Team Bedum Maasdam, • Specializing in “balancing” • Industrial • Cheese processing/ Friesland Campina Export, Wolvega, your inventory • Foodservice packaging Friesland, Netherlands, Kroon Maas- • We areYOUR marketing and • Butter • Cut-n-wrap operation dam, 98.90. Third: Penn Cheese, Winfi eld, Pa., procurement partners • Dairy powders • GMPs (Good Manufacturing Deli Style Loaf Baby Swiss, 98.10. • 90,000 sq. ft. of Practices) Fourth (tie): Mike Nelson, Chalet manufacturing space • Cheese grading to meet your needs • Offering extensive cheese Cheese Co-op, Monroe, Wis., Baby Swiss block, 97.80. • We can handle your equipment background Fourth (tie): Penn Cheese, Winfi eld, special projects Pa., Deli Style Loaf Baby Swiss, 97.80. • Bring us your line and Fifth (tie): Team Steenderen, we’ll do the rest FrieslandCampina Export, Wolvega, Friesland, Netherlands, Baby Swiss, 97.55. Fifth (tie): Team Steenderen, FrieslandCampina Export, Wolvega, Friesland, Netherlands, Landkaas Fairway Dairy & Ingredients gaten, 97.55. 17725 Juniper Path Lakeville, MN 55044 Phone: (952) 431-8400 Feta Fax: (952) 431-8470 Class 22

email: [email protected] • Website: www.fairwaydairy.com Best of Class: Terry Lensmire, Agro- pur, Weyauwega, Wis., Feta, 99.55. For more information please visit www.fairwaydairy.com Turn to FETA, page 31 D Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 31 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

FETA Cheese Co-op, South Wayne, Wis., Dill Fourth: Imperia Foods Montfort WI Havarti, 98.55. team, Arthur Schuman Inc., Fairﬁ eld, Continued from page 30 Havarti, Flavored N.J., Montforte Gorgonzola Wheel, Class 25 97.95. Second: Micah Klug, Agropur, Gorgonzola Fifth: Mindoro Team, Swiss Valley Weyauwega, Wis., Feta, 99.40. Farms, Mindoro, Wis., Gorgonzola, Third: Team Saedager, Saedager 97.85. Best of Class: Team Edelweiss, Class 26 Dairy, Hobro, Denmark, Danish White Edelweiss Creamery, Monticello, Wis., Cheese Picnic Style, 45+, 99.35. Havarti with Dill, 99.30. Fourth (tie): Jim Demeter, Klon- Second: Steve Stettler, Decatur Best of Class: Per Olesen, Bornholms Gruyere dike Cheese Co., Monroe, Wis., Feta Dairy Inc., Brodhead, Wis., Havarti Andelmejeri, Klemensker, Bornholm, in Brine, 99.25. Dill, 98.90. Denmark, Bornzola 60+ pasteurized Class 27 Fourth (tie): Steve Webster, Klon- Third: Bruce Workman, Fair Oaks - milk solid 58-percent, 99.40. dike Cheese Co., Monroe, Wis., Feta Farms, Fair Oaks, Ind., Havarti with Second: Mark Ruttner, BelGioioso in Brine, 99.25. Dill, 98.65. Cheese Inc., Green Bay, Wis., Creamy- Best of Class: Michel Grossrieder, Fifth (tie): David Schmidt, Agro- Fourth: Dave Buholzer, Klondike Gorg, 98.95. Fromagerie Moléson S.A., Orsonnens, pur, Weyauwega, Wis., Feta, 99.05. Cheese Co., Monroe, Wis., Dill Havarti, Third: Thorp Team 2, North Hendren FR, Switzerland, Le Gruyère AOP, Fifth (tie): Team Nordex, Nordex 98.60. Co-op Dairy, Willard, Wis., Black River 99.75. Käserei Ges.m.b.H, Pöggstall, Nie- Fifth: Hans Lehner Sr., Valley View Gorgonzola, 98.05. Turn to GRUYERE, page 32 D deroesterreich, Austria, Feta 60+, 99.05. Fifth (tie): Team Saedager, Saed- ager Dairy, Hobro, Denmark, Danish White Cheese Picnic Style, 55+, 99.05

Feta, Flavored Class 23

Best of Class: Team Krusa, Arla Foods Krusa Mejeri, Krusa, Denmark, Mediterranean style white cheese with sun dried tomato in oil, 45+, Offering: 99.50. • Authentic Mediterranean taste Second: Team Krusa, Arla Foods Krusa Mejeri, Krusa, Denmark, Medi- • Available in lowfat and nonfat varieties terranean style in salted water with • 2X the protein garlic & parsley, 50+, 99.40. • Thick, creamy taste Third: Team Krusa, Arla Foods Krusa Mejeri, Krusa, Denmark, Mediterra- • Exceptional quality with every spoonful nean style white cheese with spice mix • Mayonnaise and sour cream substitute in oil, 45+, 99.30. • Retail, foodservice and industrial markets Fourth: Team Saedager, Saedager Dairy, Hobro, Denmark, Ardena Danish White cheese in oil with herbs, cubed, Better Flavor, Better Quality, 45+, 99.25. Better Commitment. Fifth: Steve Webster, Klondike Cheese Co., Monroe, Wis., Peppercorn It’s A Family Tradition! Feta in Brine, 98.85.

Havarti 2013 United States Championship Cheese Contest Class 24 1st Place: 1st Place: Flavored Feta Fat Free Feta 1st Place: 1st Place: Havarti Flavored Havarti Best of Class: Lene Jacobsen, Arla 2012 World Championship Foods Nr Vium, Videbek, Denmark, Fast Cheese Contest Modnet 50+, 99.10. 1st Place: 1st Place: Feta Muenster Second: Lene Jacobsen, Arla Foods 1st Place: 1st Place: Nr Vium, Videbek, Denmark, Aged Ha- Peppercorn Feta Dill Havarti varti 55+, 99.05. Third: Decatur Dairy Team 2, Deca- “When we come in ﬁrst, you tur Dairy Inc., Brodhead, Wis., Havarti, know exactly where we stand 98.85. to best serve you!” Fourth: Team Taulov, Arla Foods Taulov, Fredericia, Denmark, Tilsit, 98.45. Fifth (tie): Lene Jacobsen, Arla Foods Nr Vium, Videbek, Denmark, Ron Buholzer, Dave Buholzer and Havarti 60+, 98.25. Steve Buholzer WISCONSIN MADE BY MASTER Fifth (tie): Jim Krattiger, Maple CHEESEMAKERS 608.325.3021 • www.klondikecheese.com Leaf Cheese Co-op, Monroe, Wis., 98.25. For more information please visit www.klondikecheese.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 32 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

GRUYERE erie de La Brévine, La Brévine, NE, Best of Class: Marcel Tobler, SO penzeller Käse GmbH, Bernhardzell, Switzerland, Gruyère mi-salé, 10 mois Appenzeller Käse GmbH, Schachen bei CH, Switzerland, 99.55. Continued from page 31 d’afﬁ nage, 99.50. Reute, CH, Switzerland, 99.70. Fifth (tie): Urs Buchegger, SO Fifth (tie): J Gygax, Fromarte, Second: Godi Thönen, SO Appen- Appenzeller Käse GmbH, Stein, CH, Second: Jean-Marie Dunand, Fro- Berne, BE, Switzerland, Lait de vache zeller Käse GmbH, Wangi, CH, Switzer- Switzerland, 99.40. mage Gruyère S.A., Bulle, Fribourg, au lait cru, 99.40. land, 99.65. Fifth (tie): Hans Stadelmann, SO Switzerland, 1655 Gruyère AOP, Fifth (tie): Fromarte, Laiterie du Third: Patrik Brand, SO Appenzeller Appenzeller Käse GmbH, Nesslau, CH, 99.70. Mouret, Le Mouret, Fribourg, Switzer- Käse GmbH, Marwil, CH, Switzerland, Switzerland, 99.40. Third: Alain Cardinaux, Fromage land, Gruyère AOP, 99.40. 99.60. Gruyère S.A., Bulle, Fribourg, Switzer- Fourth (tie): Erich Bischof, SO Ap- land, 1655 Gruyère AOP, 99.55. penzeller Käse GmbH, Eggersriet, CH, Open Class Alpine Cheeses Fourth (tie): Jäggi Jean-Daniel, Switzerland, 99.55. Fromagerie de Grandcour, Grandcour, Appenzeller Fourth (tie): Peter Steiner, SO Ap- Vaud, Switzerland, Gruyère AOP Swit- penzeller Käse GmbH, Schwellbrunn, Class 29 zerland: 50% de MG/ES, 99.50. Class 28 CH, Switzerland, 99.55. Fourth (tie): Cédric Vuille, Fromag- Fourth (tie): Anton Birrer, SO Ap- Best of Class: Othmar Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Austria, Erzherzog Johann Premium, 99.30. Second: Christophe Esseiva, Fro- mage Gruyère S.A., Bulle, Fribourg, Switzerland, Alpage 1115, 99.25. Third: Werner Wolf and Team, Obersteirische Molkerei eGen, Knit- telfeld, Austria, Steirischer Bergkäse high-class (Styrian mountain cheese high-class), 99.15. Fourth (tie): Guntram Schwendingerm, Sennerei Schnifis, The String Cheese Schnifis, Vorarlberg, Austria, Der echte Schnifner Bergkaese 6 Monate gereift, 99.00. Fourth (tie): Johannes Schefer, Urnäscher Milchspezialitäten AG, Ur- naesch, AR, Switzerland, Urnaescher Bergkaese Special, 99.00. Fifth: Andreas Gut-Witzig, Gourmino Switzerland, Wiesenberg, NW, Switzer- Specializing in Private Label and Retail land, Alpsbrinz Slow Food AOP, 98.95.

At Baker Cheese, we can provide the freshest string cheese available in any size package and String Cheese quantity. If you’re looking for 1 ounce singles, individually wrapped retail packages or retail Class 30 bulk packaging, look no further. We are a 100 percent turnkey operation which takes pride in our high-quality string cheese, exceptional Best of Class: Cesar Luis, Cesar’s Cheese, Random Lake, Wis., Whole customer service and our ability to maintain » Quality and Freshness Cow’s Milk, Hand Stretched String an efficient, flexible production environment » Long Shelf Life Cheese, 99.45. capable of fulfilling your every need. » Fast Turnaround Second: Dan Schwind, Baker Cheese Factory Inc., St. Cloud, Wis., Low- » Custom Packaging Moisture Part-skim Mozzarella String Whether you’re a small, local distributor Cheese, 99.40. or a large, nationally recognized brand, Third: String Cheese Team, Lactalis call us today at 920.477.7871 and discover American Group, Nampa, Idaho, Part- how we can put over 90 years of experience Skim Mozzarella String Cheese, 99.35. to work for you. Fourth: Larry Brown, Baker Cheese Factory Inc., St. Cloud, Wis., Low- Moisture Part-Skim Mozzarella String Cheese, 99.30. Fifth: Tim Entringer, Baker Cheese Factory Inc., St. Cloud, Wis., Low- Moisture Part-Skim Mozzarella String Cheese, 99.25.

Cottage Cheese

ST. CLOUD, WI 53079 s 920-477-7871 s F: 920-477-2404 Class 31

Best of Class: Cottage Cheese Team, Cabot Creamery Cooperative, For more information please visit www.bakercheese.com Turn to COTTAGE, page 33 D Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 33 KEYCHEESE PLAYERS CONTEST 2007

COTTAGE Continued from page 32 Blue Veined

Cabot, Vt., Vermont Style Cottage Class 34 Cheese, 99.05. Second: Cottage Cheese Team, Cabot Creamery Cooperative, Cabot, Best of Class: Team Emmi Roth USA, Vt., Vermont Style Cottage Cheese, Emmi Roth USA, Monroe, Wis., Roth 98.80. Buttermilk Blue, 99.30. Third: Cottage Cheese Team, Second: Caves of Faribault, Farib- Cabot Creamery Cooperative, Cabot, ault, Minn., St. Pete’s Select Cave Aged Vt., Vermont Style Cottage Cheese, Blue Cheese, 98.95. 98.55. Third: Kuba Hemmerling, Point Fourth: West Seneca Cultured Reyes Farmstead Cheese Co., Point Facility, Upstate Niagara Cooperative, Reyes, Calif., Point Reyes Bay Blue, West Seneca, N.Y., Pineapple Cottage 98.85. Cheese, 97.75. Fourth (tie): Per Olesen, Bornholms Fifth: Cottage Team, Westby Co-op Andelsmejeri, Klemensker, Bornholm, Creamery, Westby, Wis., 4-percent Small Denmark, Danablu 60+ not pasteurized Curd Cottage Cheese, 97.65. milk solid 58-percent, 98.80. Fourth (tie): Team Mindoro, CROPP Cooperative/Organic Valley, La Farge, Fresh Mozzarella Wis., Organic Blue Cheese, 98.80. Fourth (tie): Kuba Hemmerling, Class 32 Point Reyes Farmstead Cheese Co., Point Reyes, Calif., Point Reyes Origi- nal Blue, 98.80. Fifth: Jim Ingvorsen, Bornholms Best of Class: Linda Saurer, Bel- Andelsmejeri, Klemensker, Bornholm, Gioioso Cheese Inc., Green Bay, Wis., Denmark, Organic Danablu 50+ not Burrata - Ball, 99.80 pasteurized milk solid 57-percent, Second: Team Lioni, Lioni Latticini 98.75. Inc., Union, N.J., Ovoline Fresh Moz- zarella, 99.40. Third: FDL Team 1, Kraft/Pollio Ital- )'#9GUVHCNKC5GRCTCVQTUVCPFQOCV ian Cheese Co., Campbell, N.Y., Fresh Brick, Muenster Mozzarella, 99.35. Fourth: Team Calabro, Calabro Class 35 American Designed, Cheese Corp., East Haven, Conn., Ciliegine, 99.30. Built and Delivered Fifth (tie): Fresh Mozz Team, Lac- Best of Class: John (Randy) Pitman, talis American Group, Nampa, Idaho, Mill Creek Cheese, Arena, Wis., Brick, 1WTPGYGUVOKNMUVCPFCTFK\KPIWPKVJCUDGGP Fresh Mozzarella, 99.25. 99.45. Fifth (tie): Team Lioni, Lioni Lat- Second: Hansi Lehner Jr., Valley URGEKCNN[FGUKIPGFVQOGGVVJGPGGFUQHVJG0QTVJ ticini Inc., Union, N.J., Burrata Con Vies Cheese Co-op, South Wayne, Wis., #OGTKECPOCTMGV$WKNVNQECNN[VJGOCEJKPGKU Panna, 99.25. Muenster, 99.00. CXCKNCDNGKPCXCTKGV[QHOQFGNUDCUGFQPEWUVQOGT Fifth (tie): Team Quality, Quality Third: Ron Buholzer, Klondike Cheese Inc., Vaughan, Ontario, Fresh Cheese Co., Monroe, Wis., Muenster, TGSWKTGOGPVU6JGOQUVRQRWNCTOQFGNMPQYPCU Mozzarella Log, 99.25. 98.80. VJGUVCPFQOCV/%RTQEGUUGUWRVQICNNQPU Fourth: Hans Lehner Sr., Valley RGTJQWTQHUVCPFCTFK\GFOKNMCPFETGCOYKVJCP Vies Cheese Co-op, South Wayne, Wis., Muenster, 98.75. QRVKQPHQTCPCFFKPICPGZVTCEQORQPGPV GI Blue Veined, Fifth (tie): Dave Buholzer, Klondike XKVCOKPQTECNEKWO Cheese Co., Monroe, Wis., Brick, 98.70. Exterior Molding Fifth (tie): Valley View Cheese Team, (KPFQWVJQYVQIGVVJGUVCPFQOCVVJCVKUTKIJV Valley View Cheese Co-op, South Wayne, Class 33 Wis., Muenster, 98.70 HQT[QW%QPVCEV/CTM.KVEJƂGNFCV QT/CTM.KVEJƂGNF"IGCEQOQTXKUKVQWTYGDUKVGCV YYYYUWUEQO Best of Class: Jasper Hill Farm, Edam Cellars at Jasper Hill, Greensboro, Vt., Bayley Hazen Blue, 98.10. Second: Alexis’s Team, La Maison Class 36 Alexis de Portneuf Inc., St. Raymond, Quebec, Bleubry, 97.80. Best of Class: Team Marum, GEA Mechanical Equipment US, Inc. Third: Rogue River Blue, Rogue FrieslandCampina Export, Wolvega, Creamery, Central Point, Ore.,Rogue GEA Westfalia Separator Division Friesland, Netherlands, Frico Edam River Blue, 97.75. Toll-Free: 800-722-6622 · 24-Hour Technical Help: 800-509-9299 Matured, 99.50. Fourth: Team Troldhede, Arla Foods www.gea.com Second: Zack Schneider, Arla Troldhede, Videbol, Denmark., Sirius, Foods, Kaukauna, Wis., Edam Loaf, 97.40. 99.20. Fifth: Champignon North America, Third: Scott Lopas, Arla Foods,

Inc., Käserei Champignon Hofmeis- engineering for a better world 1831H Kaukauna, Wis., Edam Loaf, 99.05. ter GmbH & Co. KG, Lauben/Allgäu, Fourth (tie): Team Marum, Bavaria, Germany, Cambozola Black FrieslandCampina Export, Wolvega, Label, soft ripened blue with grey Turn to EDAM, page 34 D exterior mold, 97.25. For more information please visit www.gea.com Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 34 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

EDAM Best of Class: CONO Kaasmakers, Fourth (tie): Holland’s Family Westbeemster, Netherlands, Beemster Cheese Team, Holland’s Family Cheese, Continued from page 33 Royaal, 99.70. Gouda, Aged Thorp, Wis., Marieke Gouda Mature Second: CONO Kaasmakers, West- (9-12 month), 99.45. Friesland, Netherlands, Kroon Edam beemster, Netherlands, Beemster Class 38 Fourth (tie): Saxon Cheese Team, Mild, 99.00. Medium, 99.60. Saxon Cheese LLC, Cleveland, Wis., Gla- Fourth (tie): Team Marum, Third: Team Lutjewinkel North- cial Lakes aged over 18 months, 99.45. FrieslandCampina Export, Wolvega, Holland Gold, FrieslandCampina Ex- Best of Class: Holland’s Family Fifth: Rod Volbeda, Willamette Valley Friesland, Netherlands, Edam Noord/ port, Wolvega, Friesland, Netherlands, Cheese Team, Holland’s Family Cheese, Cheese, Salem, Ore., Farmstead Aged Wester, 99.00. North-Holland BOB low salt, 99.55. Thorp, Wis., Marieke Gouda Super (18- Gouda, 99.30. Fifth: Duane Petersen, Arla Foods, Fourth (tie): Dave Newman, Arla 24 month), 99.75. Kaukauna, Wis., Edam Loaf, 98.85. Foods, Kaukauna, Wis., Gouda Wheel, Second: Holland’s Family Cheese 99.50. Team, Holland’s Family Cheese, Thorp, Gouda, Flavored Fourth (tie): Ryan Onkels, Arla Foods, Wis., Marieke Gouda Overjarige 2+ Gouda, Mild Kaukauna, Wis., Gouda Wheel, 99.50. year, 99.60. Class 39 Fifth: Team Steenderen, Third: Holland’s Family Cheese Class 37 FrieslandCampina Export, Wolvega, Team, Holland’s Family Cheese, Thorp, Friesland, Netherlands, Gouda Excel- Wis., Marieke Gouda Mature (6-9 Best of Class: Josh Paxton, Glanbia lent mild, 99.45. month), 99.50. Foods Inc., Twin Falls, Idaho, Black Olive & Garlic Gouda, 99.05. Second: Rick Anderson, Cady Cheese, Wilson, Wis., Natural Gouda made from cow’s milk and ﬂ avored with rosemary, 99.00. Third: Team Lutjewinkel North-Hol- land Gold, FrieslandCampina Export, Wolvega, Netherlands, North-Holland cumin, 98.90. Fourth: Mike Billiard, Glanbia Foods Inc., Twin Falls, Idaho, Gouda with Chives, 98.80. Fifth (tie): Fromagerie Bergeron Inc., St. Antoine de Tilly, Quebec, Coureur des Bois, a semi-soft cheese seasoned with cumin seeds and aged for two months, 98.75. Fifth (tie): Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Honey Clover, 98.75.

Smoked Gouda Class 40

Best of Class: Bruce Workman, Fair Oaks Farms, Fair Oaks, Ind., Smoked Gouda, 99.40. Second: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Smoked, 99.35. %'*+/;;<=> system for very large food and dairy powder manufacturing plants. Third: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Your Product. Our Systems Know-How. Wis., Marieke Gouda Smoked Cumin, 99.30. Today‘s food, dairy and beverage lines need modern technology that is innovative, Fourth: Scott Ness, Old Europe Cheese Inc., Benton Harbor, Mich., Natural Smoked Gouda, 99.25. technical expertise, GEA Process Engineering works closely with your product Fifth: Jacob and Sylvia Stoltzfus, developers to custom engineer the best solution. GEA Nu-Con Rotary Valve Jake’s Cheese, Deansboro, N.Y., Smoked heat treatment powder transport & packaging Gouda, smooth oak ﬂ avor, smoked "#$ naturally, 98.95. thermal concentration and separation cleaning-in-place (CIP) drying and particulate processing process integration and automation Brie GEA Process Engineering Inc. 1600 O‘Keefe Road, Hudson, WI, 54016 9165 Rumsey Road, Columbia, MD, 21045 Phone: 1 715 386 9371, Fax: 1 715 386 9376 Phone: 1 410 997 8700, Fax: 1 410 997 5021 Class 41 [email protected], www.niroinc.com

engineering for a better world GEA Process Engineering Best of Class: Agropur Fine Cheese, St. Hubert, Quebec, Brie Chevalier Triple Creme, 98.35. For more information please visit www.niroinc.com Turn to BRIE, page 35 D

BRIE Fourth: Scott Ness, Old Europe Second: Wisconsin Cheese Group Best of Class: Team Supremo, V&V Cheese Inc., Benton Harbor, Mich., Brie One, Wisconsin Cheese Group, Monroe, Supremo Foods, Chicago, Queso Que- Continued from page 34 with Pepper Layer, 98.20. Wis., Panela, 99.30. sadilla, 98.15. Fifth: Murray’s Cheese and Old Third: Anto Baghdassarian, Central Second: Scott Butler, Torkelson Second: Agropur, St. Hubert, Quebec, Chatham Sheepherding Co., Murray’s Valley Cheese, Turlock, Calif., Queso Cheese Co., Lena, Ill., Quesadilla Brie DC Vaudreuil, 98.15. Cheese, New York, Hudson Flower, Blanco, 99.25. Cheese, 98.00. Third: PM Soft Production Team, 97.90. Fourth: Team MCP, Mexican Cheese Third: John (Randy) Pitman, Mill Alouette Cheese - Kolb Lena, Lena, Ill., Producers, Darlington, Wis., Queso Creek Cheese, Arena, Wis., Quesadilla, Alouette Special Reserve Brie, 98.10. Fresco, 99.20. 97.95. Fourth: Agropur Fine Cheese, St. Fresh Hispanic Cheeses Fifth: Team Supremo, V&V Supremo Fourth (tie): John (Randy) Pitman, Hubert, Quebec, Rondoux Double Foods, Chicago, Queso Fresco, 98.95. Mill Creek Cheese LLC, Arena, Wis., Creme, 98.05. (Quesos Frescos) Quesadilla Para Fundir, 97.90. Fifth: Team Quality, Quality Cheese Fourth (tie): Chad Duhai, Zim- Inc., Vaughan, Ontario, Albert’s Leap, Class 45 Hispanic Melting Cheese merman Cheese, South Wayne, Wis., 97.55. Asadero, 97.90. (Quesos Para Fundir) Fifth: Jaime Graca, Central Val- Best of Class: Roberto Encarnación, ley Cheese, Turlock, Calif., Oaxaca, Camembert Tropical Cheese Industries Inc., Perth Class 46 97.85. Amboy, N.J., Panela Loaf, 99.45. Turn to QUESOS, page 36 D Class 42

Best of Class: Claus Katzenberger, Kaeserei Altenburger Land GmbH Co. KG, Lumpzig OT Hartha, Thuringen, Germany, Camembert, 99.45. Second: David Gil, Old Europe Cheese Inc., Benton Harbor, Mich., Camembert, 99.35. Third: Agropur, St. Hubert, Quebec, Camembert L’Extra, 99.30. Fourth: Belmont Team, Lactalis USA, Belmont, Wis., 8-ounce Camem- bert, 99.25. Fifth (tie): Team Marin French, Marin French Cheese, Petaluma, Calif., Camembert, 99.10. Fifth (tie): Simonsberg Team, Par- malat SA, Dennesig, Western Cape, South Africa, Camembert, 99.10. Look at cheese Open Class Soft Ripened Cheeses DIFFERENTLY. Class 43

Best of Class: Jasper Hill Farm, Cellars at Jasper Hill, Greensboro, Vt., Harbison, 99.40. Second: MouCo Cheese Co. Inc., Fort Take a look at our new logo and you’ll Collins, Colo., MouCo Ashley, 99.00. notice the difference. But one thing that Third: Agropur Fine Cheese, St. hasn’t changed is the way we look at cheese. Hubert, Quebec, Champﬂ eury, 98.75. Fourth: DuVillage’s Team, La Fro- Unlimited ideas. Unprecedented service. magerie DuVillage 1860 Inc., Warwick, Unbelievable taste. Quebec, Le Cendré de Lune, 98.50. Fifth: Johann Hansinger and Team, ãCheese Products Berglandmilch eGen, Wels, OOE, Aus- ãCheese Blends tria, Schärdinger Kaisertaler, 98.35. ãSubstitute Cheese ãImitation Cheese Check out our Open Class Flavored Whitehall Specialties. NEW website! Maybe it’s time you looked Soft Ripened Cheeses at cheese differently. Class 44

Best of Class: Jose Sanchez, Old Europe Cheese Inc., Benton Harbor, Mich., Brie with Herb Layer, 98.60. Second: Agropur, St. Hubert, Quebec, Brie Chavalier Pepper, 98.55. k:KLWHKDOO6SHFLDOWLHV,QF www.whitehall-specialties.comãã Third: Howard Goens Jr., Old Europe Cheese Inc., Benton Harbor, Mich., Morbier, 98.25. For more information please visit www.whitehall-specialties.com Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 36 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

QUESOS Clovis, N.M., Queso Duro, 99.35. Fifth: Southwest Cheese LLC, Clovis, Continued from page 35 N.M., Queso Duro, 99.30.

Hard Hispanic Cheeses Smear Ripened Class 47 Soft Cheeses Class 48 Best of Class: Team Emmi Roth USA, Emmi Roth USA, Monroe, Wis., Roth GranQueso, 99.70. Best of Class: Moestl Franz & Team, Second: Team Emmi Roth USA, Almenland Stollenkaese GmbH, Passail, Emmi Roth USA, Monroe, Wis., Roth AUT, Austria, Arzberger Argentum, GranQueso Reserve, 99.60. 99.65. Third: Team MCP, Mexican Cheese Second: Dylan Stanfield, Mt. Producers, Darlington, Wis., MCP Queso Townsend Creamery, Port Townsend, Cotija, 99.40. Wash., Off Kilter: Scotch Ale Washed Fourth: Southwest Cheese LLC, Photo by Emily King/Cheese Market News Rind Original, 99.40. Third: Johann Niedermair & Team, Berglandmilch eGen, Wels, OOE, Aus- tria, Schärdinger Weichkäsesnack A Tradition of Innovation and Excellence in “Würziger Toni”, 98.90. Cheese Handling Equipment...Since 1933. Fourth: Jasper Hill Farm, Cellars at Jasper Hill, Greensboro, Vt., Wil- loughby, 98.25. Fifth: Scott Lafranchi, Nicasio Valley Cheese Co., San Rafael, Calif., Nicasio Square, 98.20. 640 lb Block/Barrel Fill Systems Smear Ripened Semi-soft Even Fill Distribution (Semi-hard) Cheeses Class 49

Best of Class: Johannes Schefer, Urnäscher Milchspecialitäten AG, Urnäsch, CH, Switzerland, Urnäscher Collators Hornkuhkäse, 99.40 Converting 40 lb Blocks to 640s Second: Adrian Mayer, Käserei Grundbach, Wattenwil, BE, Switzerland, Winzer, 99.30. Third: Käserei Kurmann, A.+M. Kur- man AG, Gähwil, St. Gallen, Switzerland, Gähwiler Bergkäse, 99.25. Fourth: Moriggl Markus, Sennerei Burgeis, Gen. und landw. Gesellschaft, Malles Venosta, Bolzano, Italy, Alm- Inline Inverters könig, 99.20. Optimal Throughput Rates Fifth: Käserei Stadelmann AG, Nesslau, CH, Switzerland, Toggenburger mild, 99.15.

Smear Ripened Hard Salting, Draining, Cheeses & Matting Belts Class 50 Uniform Salt Application & Custom Sanitary Design Best of Class: von Büren, Fro- magerie Villeret S.A., Villeret, BE, Switzerland,Tête de Moine AOP, 99.30. Second: Kälin, Kälin Christian S.A., Le Noirmont, JU, Switzerland, Tête de Visit Us at the International Cheese Technology Expo (Booth #1217) Moine AOP, 99.00. April 23 - 24, 2014 Third: Siegfried Bärnthaler and Team, Obersteirische Molkerei eGen, Lisa Stanger – National Sales Manager | tel: 320.485.5416 Knittelfeld, Austria, Steirischer Berg- www.millerbernd.com käse (Styrian Mountain Cheese), 98.90. Fourth: Josef Kaltenegger and For more information please visit www.millerbernd.com Turn to SMEAR, page 37 D

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 37 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST SMEAR Second: Castello Creatively Crafted, Best of Class: Losurdo Foods Ball Arla Foods amba, Viby, Denmark, Cas- Line Crew, Losurdo Foods Inc., Heu- Continued from page 36 Flavored Semi-soft tello Havarti with Jalapeño, 98.70. velton, N.Y., Fresh Mozzarella with Third: Holland’s Family Cheese Fresh Basil and Sun-dried Tomato, (Semi-hard) Cheeses Team, Holland’s Family Cheese, Thorp, 98.85. Team, Obersteirische Molkerei eGen, Wis., Marieke Gouda Jalapeno, 98.65. Second: Tom Leonard, BelGioioso Knittelfeld, Austria, Erzherzog Johann, Class 55 Fourth: John (Randy) Pitman, Mill Cheese Inc., Green Bay, Wis.., Zesty a hard cheese with a few pin-sized Creek Cheese, Arena, Wis., Pepper Marinated Hand Braided Fresh Moz- punches with a ripening period of 28 Muenster, 98.60. zarella, 98.35. Best of Class: Johannes Sche- weeks, 98.80. Fifth: Saxon Team, Saxon Cheese, Third: Patrick Bennett, Aiello Broth- fer, Urnäster Milchspezialitäten AG, Fifth (tie): Christa and Philipp Egli, Cleveland, Wis., Gouda Style with ers, Sunbury, Pa., Marinated Ciliegine Urnäsch, CH, Switzerland, Urnäscher Chäsi Girenbad, Hinwil, Kanton Zürich, Garlic, Pimento and Red Chilies, 98.55. Mozzarella with Sun Dried Tomatoes, Holzfasskäse, 99.30. Switzerland, Girenbader Ur-Eiche, 98.25. Second: Anthony Mongiello, Formaggio 98.50. Fourth: Rising Sun Farms, Phoenix, Italian Cheese Specialties LLC, Hurleyville, Fifth (tie): Andy Hatch, Uplands Ore., Mediterranean Cheese Torta with N.Y., Marinated String Cheese, 99.15. Cheese, Dodgeville, Wis., Pleasant Ridge Flavored Soft Cheeses Kalamata Olives and RoastedPeppers, Third: Jeff Mattes, Saxon Creamery, Reserve, 98.50. Class 54 97.75. Cleveland, Wis., Asiago Fresca with Fifth: Rising Sun Farms, Phoenix, Rosemary, 98.80. Ore., Mild Curry Cheese Torta, 97.60. Pepper Flavored Turn to FLAVORED, page 38 D Monterey Jack Class 51

Best of Class: Herberto Nicholas, Maple Leaf Cheese Co-op, Monroe, Wis.,Habanero Monterey Jack, 99.90. Second: Tillamook County Creamery, Tillamook, Ore., Stirred Curd Red and Green Jalapeno Pepper Jack, 99.75. Third: Meister Cheese Team 3, Meis- ter Cheese Co., Habanero Longhorn, 99.65. Fourth: Shawn Thorp, Maple Leaf Cheese Co-op, Monroe, Wis.,Jalapeno Monterey Jack Wheel, 99.60 Fifth: Southwest Cheese LLC, Clovis, N.M., Pepper Jack, 99.55.

Pepper Flavored ‘American’ Style Cheeses (Cheddar & Colby) Class 52

Best of Class: C&W Team, Cabot Creamery Cooperative, Montpelier, Vt., Hot Buffalo Wing Cheddar, 99.45. Second: Kerry Henning, Henning Cheese, Kiel, Wis., Chipotle ﬂ avored Cheddar, 99.40. Third: Team Hennings, Hennings Cheese for Saputo Specialty Cheese, Kiel, Wis., Mango Fire Cheddar, 99.30. Fourth: Igor Kranjc, Glanbia Foods Inc., Twin Falls, Idaho, Chipotle Ched- dar, 98.90. Fifth: Justin Searle, Glanbia Foods Inc., Twin Falls, Idaho, Chipotle Ched- dar, 98.85.

Open Class Pepper Flavored Cheeses Class 53

Best of Class: Bruce Workman, Fair Oaks Farms, Fair Oaks, Ind., Havarti with Jalapeno Pepper, 98.95. For more information please e-mail [email protected]

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 38 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

FLAVORED Best of Class: Bruce Willis, Burnett with Cranberries, 99.65. Dairy Co-op, Grantsburg, Wis., Alpha’s Fourth (tie): Team Buko, Arla Foods Continued from page 37 Flavored Cheeses with Morning Sun with Herbs de Provence, amba, Holstebro, Denmark, Fresh Cheese 99.55. Sweet or ‘Dessert’ with Blueberry, 14-percent, 99.30. Second: Tim Pearl, Glanbia Foods Inc., Fourth (tie): Joan Heath, Glanbia Fourth: Mih Sirana Kolan, Kolan, Twin Falls, Idaho, Bacon Cheddar, 99.45. Condiments Foods, Inc., Twin Falls, Idaho, Monterey Zadarska, Croatia, Semi-hard cow’s Third: The Cady Cheese Team, Cady Jack with Pecans, 99.30. cheese with trufﬂ es, 98.65. Cheese, Wilson, Wis., Alpha’s Morning Class 57 Fourth (tie): Fromage au Merlot Fifth: Thomas Knestel, Vorarlberg Sun with Rosemary, 99.40. Mifroma, Käsehandel Sprecher, Gossau, Milch eGen, Feldkirch, Austria, Ländle Fourth: Steve Shobe, Glanbia Foods SUI, Switzerland, Vollfett aus therm, Mostkäse, 98.30. Inc., Twin Falls, Idaho, Green Olive & Best of Class: Alouette Cheese Mix 99.30. Pimento White Cheddar, 99.25. Men, Alouette Cheese USA, New Holland, Fifth (tie): Rising Sun Farms, Phoe- Fifth (tie): Ernst Odermatt, Pa., Alouette Pumpkin Spice, 99.75. nix, Ore., Marionberry Cheese Torta Schaukäserei Kloster Engelberg, Engel- Second: Alouette Cheese R&D (Greg with Hazelnuts and Cranberries, 99.25. Flavored Hard Cheeses berg, OW, Switzerland, Swiss Wile Garlic Gable), Alouette Cheese USA, New Fifth (tie): Mike Matucheski, Sartori Cheese Ball, 99.15. Holland, Pa., Alouette Vanilla Bean Co., Antigo, Wis., Sartori Limited Edi- Class 56 Fifth (tie): Fluekiger Juerg, Sennerei Cheesecake, 99.70. tion Cognac BellaVitano, 99.25. Spluegen, Spluegen, GR, Switzerland, Third: Rising Sun Farms, Phoenix, Spluegner Kraeuterzauber, 99.15. Ore., Cranberry Orange Cheese Torta Open Class Smoked Soft and Semi-soft (Semi-hard) Cheeses Class 58

Best of Class: Martin Scanlon, Bur- nett Dairy Co-op, Grantsburg, Wis., Moz- zarella String with smoked ﬂ avor, 99.90. Second: Anthony Mongiello, Forma- ggio Italian Cheese Specialties, Hur- leyville, N.Y., Smoked Hand Twisted String Cheese, 99.70. Third: Alois Pesendorfer crew, Gmundner Molkerei, Gmunden, Austria, Gmundner Milch Stoderer Rauchkäse CWS’ Turnkey Program will 45-percent fdm, 99.55. provide all Design & Sizing, Fourth: Walter Hartwig, Zimmerman Sales, Engineering, Fabrication, Cheese, South Wayne, Wis., Smoked Installation, Commissioning Brick, 99.40. and Service: Fifth: Mike Tourdot, Chalet Cheese ■ Individual Control of each Belt to adjust Co-op, Monroe, Wis., Natural Smoked curd depth, retention time etc. Colored Brick, 99.05. ■ Milled or Stirred Curd Capabilities on the same machine ■ Excellent Whey Separation ■ Highly Accurate Salt Application Open Class Smoked ■ Fully Adjustable Mellowing Times Hard Cheeses ■ Modular Design with Capacities ranging from 2,000 to 33,000 lbs./hr. Class 59

Best of Class: Cows Creamery, Charlotte- town, Prince Edward Island, Cows Cream- ery Appletree Smoked Cheddar, 99.30. Second: Fernando Chavez-Sandoval, Gold Creek Farms, Kamas, Utah, Smoked OUR HSCV CHEESE VAT OFFERS: Parmesan, 99.15. Third: Cody Hollibough, Glanbia ■ Co-Rotating “Sure Cut” Knife Design 2205 Hardened Alloy Foods Inc., Twin Falls, Idaho, Smoked ■ Twin-Shaft Design Cheddar, 98.90. ■ Each Barrel Has a Dedicated Outlet to Eliminate Fourth: Corinne Merkley, Parmalat “Sump” Issues Canada, Winchester, Ontario, Balderson ■ Easy-Access, Quick-Change Bushings Double Smoked Cheddar, 98.75. ■ No-Leak Seal Design and 5˝ Solid Shaft Fifth: GVC Cheesemakers, Grafton ■ All Vats Utilize the Same Gear Box and Seal Village Cheese, Brattleboro, Vt., Maple “One Assembly for all Vat Sizes” Smoked Cheddar, 98.30. ■ Multi-Point Rennet Injection that Penetrates the Surface of the Milk HSCV CHEESE VAT ■ CIP-able Vent * Patents Pending Open Class Soft Cheeses For more information, contact: Jim Banks | Cheese & Whey Systems Class 60 1932 East 26th Street | Marshﬁeld, WI 54449 | Cell: 715.305.5474 | Ofﬁce: 715.387.6598 | Fax: 715.384.3768 | Toll Free: 800.236.8773

For more information please visit www.gotocfr.com Turn to SOFT, page 39 D Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 39 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST SOFT Lake Country Dairy Parmesan/Gouda Wheel, 99.45. Continued from page 38 Fifth (tie): Vandersterre Groep Inter- national B.V., Bodegraven, Netherlands, Best of Class: Lake Country Dairy Prima Donna maturo, 99.45. Team, Arthur Schuman Inc., Fairfi eld, N.J., Cello Rich & Creamy Style Mas- carpone, 99.55. Second: Jaime Gomez, Lactalis Reduced Fat Soft & American Group, Nampa, Idaho, Sor- Semi-soft (Semi-hard) rento Mascarpone, 99.50. Third: Lake Country Dairy Team, Ar- Cheeses thur Schuman Inc., Fairfi eld, N.J., Cello Thick & Smooth Mascarpone, 99.45. Class 63 Fourth: Jose Quintero, Lactalis American Group, Nampa, Idaho, Galbani Mascarpone, 99.40. Best of Class: Team Steenderen, Fifth (tie): Jose Quintero, Lactalis FrieslandCampina Export, Wolvega, American Group, Nampa, Idaho, Galbani Netherlands, FrieslandCampina Gouda Mascarpone, 99.35. Light Extra Matured, 99.80. Fifth (tie): Jose Quintero, Lactalis Second: Team Steenderen, American Group, Nampa, Idaho, Galbani FrieslandCampina Export, Wolvega, Mascarpone, 99.35. Netherlands, FrieslandCampina Gouda Fifth (tie): Jaime Gomez, Lactalis Light Extra Matured, 99.65. American Group, Nampa, Idaho, Sor- Third: Steve Buholzer, Klondike rento Mascarpone, 99.35. Cheese Co., Monroe, Wis., Reduced Fat Peppercorn Feta in Brine, 99.60. 70 Years of Food & Industrial Experience Fourth (tie): Team Steenderen, FrieslandCampina Export, Wolvega, Architecture and building engineering Open Class Semi-soft Friesland, Netherlands, A Dutch Mas- (Semi-hard) Cheeses terpiece, Vermeer, 99.55. Sustainable design Fourth (tie): Steve Webster, Klondike Class 61 Cheese Co., Monroe, Wis., Reduced Fat Planning and programming analysis Mediterranean Feta in Brine, 99.55. Construction management Fifth: Team Steenderen, Best of Class: Alex Nietlispach, Lesa, FrieslandCampina Export, Wolvega, Electrical engineering Bever, Graubünden, Switzerland, Enga- Friesland, Netherlands, Cantenaar, 99.45. Mechanical engineering din Forte, 99.30. Second: Saxon Cheese Team, Saxon Civil designs and geotechnical services Cheese LLC, Cleveland, Wis., Snowfi elds Reduced Fat Hard Cheeses aged over 2 years, 99.20. Water and environmental services Third: Holland’s Family Cheese Class 64 Team, Holland’s Family Cheese, Thorp, Wis.., Marieke Golden, 99.05. Fourth: Wolfgang Attwenger crew, Best of Class: CONO Kaasmasters, Gmundner Molkerei, Gmunden, Austria, Westbeemster, Netherlands, Beemster Gmundner Milch Raclette, 98.85. 30+ Old, 99.25. Fifth: Juerg Fluekiger, Sennerei Turn to REDUCED, page 40 D For more information please visit www.meadhunt.com Spluegen, Spluegen, GR, Switzerland, Passo dello Spluga, 98.70.

Open Class Hard Cheeses Class 62

Best of Class: Alois Pichler and Team, Obersteirische Molkerei eGen, Knittelf- eld, Austria, Erzherzog Johann, a hard cheese with a few pinsized punches with a ripening period of 20 weeks, 99.75. Second: Käserei Gabriel, Oberbüren, Switzerland, Galluskäse: maturation of at least 10 months, 99.70. Third: Team Branderup, Arla Foods Branderup, Branderup, Denmark, Re- gato, 99.65. Fourth (tie): CONO Kaasmakers, Westbeemster, Netherlands, Extra Oude Beemster, 99.60. Fourth (tie): Alois Pesendorfer crew, Gmundner Molkerei, Gmunden, Austria, Gmundner Milch Gmundner Berg Pre- mium, 99.60. Fifth (tie): Lake Country Dairy Team, Arthur Schuman Inc., Fairﬁ eld, N.J., For more information please visit www.foodtools.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 40 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

REDUCED Second: Ricotta Department, Sor- Best of Class: Greg May, Bel Brands rento Lactalis, Buffalo, N.Y., Low Fat USA, Little Chute, Wis., Port Wine Cold Continued from page 39 Cold Pack Cheese, Whey Based Ricotta, 99.35. Pack Cheese Spread, 99.20. Third: Jim Demeter, Klondike Cheese Food Second: Line 1 Team East, Pine Second: Joey Pittman, Glanbia Foods Cheese Co., Monroe, Wis., Lowfat Feta River Prepack Inc., Newton, Wis., Inc., Twin Falls, Idaho, Reduced Fat in Brine, 99.30. Garden Vegetable Cold Pack Cheese White Cheddar, 99.00. Class 67 Fourth: Team Lake Norden, Lake Spread, 98.45. Third: Rudy Jozelic, Glanbia Foods Norden Cheese Co., Lake Norden, S.D., Third: Anjan Reddy, Bel Brands USA, Inc., Twin Falls, Idaho, Reduced Fat Lite Mozzarella, 99.20. Best of Class: Line 2 Team East, Pine Little Chute, Wis., Sharp Cheddar Cold White Cheddar, 98.80. Fifth: Terry Lensmire, Agropur, River Prepack, Newton, Wis., Chunky Pack Cheese Spread, 98.30 Fourth (tie): John Sapp, Agropur, Weyauwega, Wis., Fat Free Feta, 99.00. Bleu Cold Pack Cheese Food, 99.25. Fourth: Mark Riemer, Bel Brands Hull, Iowa, Reduced Fat Cheddar (cut Second: Line 1 Team East, Pine River USA, Little Chute, Wis., Horseradish 640), 98.70. Prepack, Newton, Wis., Garlic & Herb Cold Pack Cheese Spread, 98.25. Fourth (tie): CONO Kaasmakers, Cold Pack Cheese Food, 99.05. Fifth: Williams Team, Williams Westbeemster, Netherlands, Beemster Reduced Sodium Cheeses Third: Line 3 Team East, Pine River Cheese Co., Linwood, Mich., Original 2-percent milk, 98.70. Prepack, Newton, Wis., Black Creek Sharp Sharp White Cheddar Cold-Pack Cheese Fourth (tie): Nathan Bass, Valley Class 66 Cheddar Cold Pack Cheese Food, 99.00. Spread, 97.75. Queen Cheese Factory, Inc., Milbank, Fourth: Line 1 Team East, Pine S.D., Reduced Fat Cheddar - Cut Cheese, River Prepack, Newton, Wis., Swiss and 98.70. Best of Class: Roger Krohn, Agropur, Almond Cold Pack Cheese Food, 98.95. Fifth: Bob Wheeler, Valley Queen Luxemburg, Wis., Reduced Sodium Spreadable Cheeses Fifth (tie): Dan Christian, Kraemer Cheese Factory, Inc., Milbank, S.D., Re- Provolone, 99.30. Wisconsin Cheese, Watertown, Wis., duced Fat Cheddar - Cut Cheese, 98.65. Second: Edin Topic, Glanbia Foods Class 69 Cheddar with Beer Cold Pack Cheese Inc., Twin Falls, Idaho, 25-percent Re- Food, 98.85. duced Sodium Cheddar, 99.05. Fifth (tie): Widmer Cheese Team, Third: William Arguera-Calles, Lac- Best of Class: Kraft Foods Beaver Lowfat Cheeses Widmers Cheese Cellars, Theresa, Wis., talis American Group, Nampa, Idaho, Dam, Kraft Foods, Beaver Dam, Wis., Brick Cheese Cold Pack, 98.85. Class 65 Part Skim Low Moisture Low Salt Cream Cheese, 99.45. Mozzarella, 98.90. Second: Kelly Longseth, Family Fourth: Chad Duhai, Zimmerman Fresh Pack, Belleville, Wis., CheddaB- Cheese, South Wayne, Wis., Reduced Cold Pack Cheese Spread lue, 99.15. Best of Class: Belmont Team, Lac- Sodium Muenster, 98.85. Third: Luana Team 2, Swiss Valley talis USA, Belmont, Wis., 8-ounce Fat Fifth: Pat Doell, Agropur, Luxemburg, Farms, Monona, Iowa, Cream Cheese, 99.10. Free Feta, 99.40. Class 68 Wis., Reduced Sodium Provolone, 98.80. Turn to SPREADABLE, page 41 D Our Customers… Making You Our Number One Priority!

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SPREADABLE Fifth: Radley, Brown, Amaro, Yanc- Montchevre-Betin Inc., Belmont, Wis., ey’s Fancy Inc., Corfu, N.Y., Pasteurized Rondin Plain, 99.15. Continued from page 40 Flavored Pasteurized Process Bacon Cheddar Cheese, 99.25. Fifth: Woolwich Dairy USA Inc., Lan- Process Cheeses caster, Wis., Chevrai Original, 98.95. Fourth: ABC team, Belje d.d., Darda, Croatia, Fresh Cream Cheese, 99.05. Class 72 Fifth (tie): Corinne Merkley, Par- Soft Goat’s Milk Cheeses Flavored Soft Goat’s malat Canada, Winchester, Ontario, Balderson Spreadable Cheddar, 99.00. Best of Class: Joe Wilson, Biery Class 73 Milk Cheeses Fifth (tie): Siomnsberg Team. Par- Cheese Co., Louisville, Ohio, Naturally malat SA, Dennesig, Western Cape, Smoked Pasteurized Process Cheddar Class 74 South Africa, Cream Cheese, 99.00. Cheese, 99.80. Best of Class: Coach Farm, Pine Second: Elizabeth Tesch, Welcome Plains, N.Y., A farmstead fresh cheese Dairy Inc., Colby, Wis., Pasteurized with ﬂ avors of fresh milk and light Best of Class: Lydra Moody, Flavored Spreadable Process Habanero, 99.55. citrus, 99.70. Montchevre-Betin, Belmont, Wis., Third: Ned Schumacher, Welcome Second: Team Laura Chenel’s Rondin Four Pepper, 98.95. Cheeses Dairy Inc., Colby, Wis., Pasteurized Chevre, Laura Chenel’s Chevre, So- Second: Woolwich Dairy USA, Lan- Process Habanero, 99.45. noma, Calif., Chabis Plain, 99.45. caster, Wis., Chevrai Fine Herb, 98.75. Class 70 Fourth: Radley, Brown, Amaro, Third: Team Steffes, Montchevre- Third: Cypress Grove Chevre, Ar- Yancey’s Fancy Inc., Corfu, N.Y., Pas- Betin Inc., Belmont, Wis., Fresh Goat cata, Calif., Lavender and wild fennel teurized Process Jalapeno Peppadew Cheese Natural, 99.35. Turn to GOAT, page 42 D Best of Class: Mike DeVoy, Lacta- Cheese, 99.40. Fourth: Melissa Foecking, lis USA Inc., Merrill, Wis., Président Pepper Medley Gourmet Spreadable Cheese, 99.45. Second: Urs Pfister, Colasanti’s Market, Highland, Mich., Gorgonzola Cheese Dip, 99.40. Third: Kelly Longseth, Family Fresh Pack, Belleville, Wis., Cranberry Al- mond Gourmet Cheese Spread, 99.35. Fourth: Team Buko, Arla Foods amba, Holstebro, Denmark, Whipped Cream Cheese with Garlic Premium, 24-percent, 99.30. Fifth (tie): Team Blue Moose, Blue Moose of Boulder, Lafayette, Colo., Ciolo Trufﬂ ed Ricotta Dip, 99.25. Fifth (tie): Kraft Foods Beaver Dam, Kraft Foods, Beaver Dam, Wis., Full Fat Garden Vegetable Cream Cheese Spread, 99.25. Fifth (tie): Tom Stubbs, Lactalis USA Inc., Merrill, Wis., Rondelé with Blue Cheese Gourmet Spreadable Cheese, 99.25.

Pasteurized Process Cheeses Class 71

Best of Class: Process Slice Team, Associated Milk Producers Inc., Por- tage, Wis., Process American Slice Cheese, 98.30. Second: Agropur, St-Hubert, Quebec, Creme de Grand Cheddar, 98.00. Third: Marie Flickinger, Biery Cheese Co., Louisville, Ohio, Pasteurized Pro- cess Colored American Cheese, 97.75. Fourth (tie): Process Slice Team, Associated Milk Producers Inc., Por- tage, Wis., Process American Swiss Slice, 97.65. Fourth (tie): Dustin Stark, Welcome Dairy, Inc., Colby, Wis., Pasteurized Process Colored American, 97.65. Fifth (tie): Darlene Rorher, Biery Cheese Co., Louisville, Ohio, Pasteur- ized Process White American, 97.60. Fifth (tie): Tony Gessler, Lactalis U.S.A., Inc., Merrill, Wis., Président Wee Brie Pasteurized Process Cheese, 97.60. For more information please visit www.evapdryertech.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 42 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

GOAT Best of Class: Team Gerkesklooster, FrieslandCampina Export, Wolvega, Continued from page 41 Friesland, Netherlands, Frico Chevrette mild, 99.50. pollen hand sprinkled on fresh Chevre, Second: Team Gerkesklooster, 98.55. FrieslandCampina Export, Wolvega, Fourth: Jorge Pastor, Central Quesera Friesland, Netherlands, Cablanca Montesinos, S.L., Jumilla, Murcia, Spain, Orange Windmill, 99.40. Delicias de Cabra con Pimentón, 98.35. Third: Zijerveld, Bodegraven, Zuid Fifth: Cypress Grove Chevre, Arcata, Holland, Netherlands, Amaltura Spe- Calif., A combination of exotic spices cial Old, 99.35. and pepper threads hand sprinkled on Fourth: Carr Valley Cheesemakers, fresh Chevre, 98.25. Carr Valley Cheese Co. Inc., LaValle, Celebrating Over 80 Years Wis., Billy Blue, 99.20. of Service to the Industry... Fifth: Team Gerkesklooster, FrieslandCampina Export, Wolvega, Surface (Mold) Ripened Netherlands, Goat Rindless, 99.10. Goat’s Milk Cheeses Class 75 Flavored Semi-soft (Semi-hard) Goat’s Best of Class: Cypress Grove Chevre, Ar- Milk Cheeses cata, Calif., Ripened goat cheese jam-packed OFFERING INCLUDING A COMPLETE with Italian black summer truffl es, 99.50. Class 77 • Pumps & Circulation LINE OF SUPPLIES & PARTS: Second: Team Quality, Quality Systems • Chemicals Cheese Inc., Vaughan, Ontario, Goat • CIP & Cleaning Systems • Clothing & Safety Items Ash, 99.45. Best of Class: Lorenzo Abellán, Cen- • Metering, Batching & • Testware & Scientific Items Third: Coach Farm, Pine Plains, N.Y., Blending Systems tral Quesera Montesinos S.L., Jumilla, • Paper Goods Rawstruck: Farmstead raw milk goat • Instrumentation • Filtering Medium Spain, Murcia al Vino D.O.P., 99.80. • Chemical Tanks & Materials cheese aged for 60 days with earthy Second: Maxorata, Grupo Ganade- • Production Systems • Brushes & Brooms fl avors and citrus notes, 99.25. ros de Fuerteventura S.L., Puerto Del & Equipment • Sanitary Fittings, Valves, Fourth: Aged Cheese Team. Vermont Rosario, Spain, Maxorata semicurado • Valves, Fittings, Tubing, Etc. Creamery, Websterville, Vt., Coupole, 99.55. Air Actuated Controls, Etc. • Processing Plant Supplies pimenton, 99.75. • Pumps, Pumping Fifth (tie): Steven Johnson, Third: Carr Valley Cheesemakers, The Name You Can Trust Equipment, Parts, Montchevre-Betin Inc., Belmont, Wis., Carr Valley Cheese Co. Inc., LaValle, And Rely On For Your Supplies/Service LeCabrie, 99.15. Wis., Cocoa Cardona, 99.65. Capital Equipment And • Repair/Parts for Fifth (tie): Julien Rossard, Systems Investments Gauges, Instrumentation, Fourth: Zijerveld, Bodegraven, Zuid Gaskets, Valves Montchevre-Betin Inc., Belmont, Wis., Holland, Netherlands, Arina Coriander Chevre Fleurie, 99.15. Fenugreek, 99.30. Fifth: Lorenzo Abellán, Central Que- sera Montesinos, S.L., Jumilla, Murcia, Semi-soft (Semi-hard) Spain, Cabra al Romero, 99.20. Goat’s Milk Cheeses R. D. SMITH CO., INC. 2703 Bauer Street | Eau Claire, WI 54701 | (715) 832-3479 (800) 826-7335 | Fax: (715) 832-7456 | Website: www.rdsmithco.com Class 76 Hard Goat’s Milk Cheeses For more information please visit www.rdsmithco.com Class 78

The Standard of Excellence Best of Class: Katie Hedrich- in Cheesemaking Equipment Horizontal Cheese Vats Fuhrmann, LaClare Farms, Malone, Wis., Evalon - aged goat milk cheese 10,000 - 80,000 lb. capacity patterned after a Dutch style with hints CheeseCh VatsV featuring OptiSet Technology of fruity notes at the ﬁ nish, 99.50. Second: José Carrión, Central Que- sera Montesinos S.L., Jumilla, Spain, Block Formers Murcia Curado D.O.P., 99.45. Third: Cypress Grove Chevre, Ar- cata, Calif., Ivory-colored cheese, aged Cottage Cheese Vatss at least six months, dense and smooth with a long caramel ﬁ nish, 98.45. Draining/Salting Beltslts Fourth: Team Gerkesklooster, FrieslandCampina Export, A Dutch Masterpiece, Frans Hals, 98.10. Curd Tables Fifth: Pam Hodgson, Sartori Co., Plymouth, Wis., Sartori Limited Edi- tion Extra-Aged Goat, 97.95. Process Engineeringg Turn to CONTEST, page 43 D

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CONTEST ing Co. White Team, Old Chatham Sheepherding Co., Old Chatham, N.Y., Continued from page 42 Kinderhook Creek, 97.15. Fifth: Team Queseria 1605, Queseria 1605, Herencia, Ciudad Real, Spain, Soft & Semi-soft 1605 Queso Manchego Semicurado, (Semi-hard) Sheep’s 96.90. Milk Cheeses Class 79 Hard Sheep’s Milk Cheeses Class 82 Best of Class: Queijos São Gião, Soc. Agro-Pecuária de Vale do Seia Lda, Seia, Portugal, Queijo Serra da Best of Class: Sirana Gligora, Island Estrela (PDO) - Soft ewe’s milk cheese of Pag, Croatia, Hard sheep cheese with made out of raw milk, salt and thistle pressed olives, 99.90. ﬂ ower, 99.15. Second: Dehesa de Los Llanos S.L., Second: Brenda Jensen, Hidden Turn to SHEEP, page 44 D Photo by Emily King/Cheese Market News Springs Creamery, Westby, Wis., Farm- stead Feta, 99.10. Third: Moestl Franz & Team, Al- menland Stollenkaese Gmbh, Passail, Austria, Arzberger Bellino, 98.75. Fourth: Arvanitis S.A., Thessaloniki, Greece, Feta Tsantilas, 98.65. Fifth: Carr Valley Cheesemakers, Carr Valley Cheese Co. Inc., LaValle, Wis., Marisa, 97.00.

Flavored Soft & Semi-soft (Semi-hard) Sheep’s Milk Cheeses Class 80 Aging Cheddar Programs - 40# White & Colored ; 640# Colored

Best of Class: Quesos La Princesa Flavor & Functionality Profiling - Mild, Medium, Sharp, XSharp & Beyond Iberica, Master Select Export S.L., Mal- aga, Spain, La Princesa Iberica Mini Monitored Set Aside Programs - 40# & 640# Cheddar Sweet Sherry Wine Sheep Cheese, 99.10. Cheddar Spot Sales - Fresh to 10 years old Second: Quesos La Princesa Iberica, Master Select Export S.L., Malaga, Grading - FIVE Licensed WI Cheese Graders; 2nd & 3rd Generations Spain, La Princesa Iberica Mini Fine Herbs Sheep Cheese, 98.60. LTL & Full Truck Load Capabilities Third: Carr Valley Cheesemakers, Warehousing & Financing Available Throughout Wisconsin Carr Valley Cheese Co. Inc., LaValle, Wis., Black Sheep Trufﬂ e, 98.55. Fourth: Carr Valley Cheesemakers, Carr Valley Cheese Co. Inc., La Valle, Wis., Smoked Marisa, 98.50. Fifth: Formaggi della Famiglia BUSTI, Caseifico BUSTI, Acciaiolo, Fauglia Pisa, Italy, Il Frescoverde, 98.30. We are your custom sourcing specialists for procuring Quality Cheddar Cheese to meet Surface (mold) Ripened your specific needs. Celebrating 14 years in business and staffed with over 124 Years combined experience in the cheese industry. Please contact a “WAG” employee today for Sheep’s Milk Cheeses more info. We are here to meet your needs. Visit us on the web at www.wagcheese.com. Class 81

WMMB

right

copy to ot ho pho Best of Class: Heinz Kröll, Sennerei Zillertal, Mayrhofen, Austria, Edelschaf- Schafkäse, 40-44 percent moisture, We buy, procure, grade, and age 99.05. Best of Class Cheddar CHEESE Second: Moestl Franz & Team, Al- menland Stollenkaese GmbH, Passail, Austria, Arzberger Aurum, 97.95. 3051 Progress Way, Suite 206, Kaukauna, WI 54130 P: 920.759.1534 F: 920.759.1529 Third: Carr Valley Cheesemakers, Ken Neumeier, [email protected] Kate Neumeier Clarke , [email protected] Carr Valley Cheese Co. Inc., La Valle, Wis., Cave Aged Marisa, 97.20. Fourth: Old Chatham Sheepherd- For more information please visit www.wagcheese.com Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 44 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

SHEEP Best of Class: Alexis’s Team, La Maison Alexis de Portneuf Inc., St- Continued from page 43 Raymond, Quebec, Chèvre des Neiges Figues & Oranges, 98.70. Albacete, Spain, Queso D.O. Manchego Second: Team Hook, Hook’s Cheese Dehesa de Los Llanos Gran Reserva, Co. Inc., Mineral Point, Wis., EWE CALF 99.85. to be KIDding Blue, 96.65. Third: Los Cameros, Lácteos Mar- Third: Carr Valley Cheesemakers, tínez S.L., Haro, Spain, Queso de Oveja The Color House Carr Valley Cheese Co. Inc., LaValle, Añejo, 99.80. Wis., Mobay, 96.00. Fourth (tie): Ilbesa, Benavente, Fourth: Carr Valley Cheesemakers, 6JGRNCEG[QWTKOCIKPCVKQPECPECNNJQOG Zamora, Spain, Esquila Oveja Curado, Carr Valley Cheese Co. Inc., La Valle, 99.75. Wis., Benedictine, 98.60. Fourth (tie): El Valle, Qualia Lacteos Fifth (tie): Carr Valley Cheesemak- SL, Almodovar del Campo, Ciudad Real, ers, Carr Valley Cheese Co. Inc., La Valle, Spain, Sheep milk semi-cured, 99.75. Wis., Airco, 95.10. Fifth: Brenda Jensen, Hidden Fifth (tie): Old Chatham Sheep- Springs Creamery, Westby, Wis., Ocooch herding Co. Blue Team, Old Chatham Mountain Reserve, 99.70. Sheepherding Co., Old Chatham, N.Y., Moo-Ewe, 95.10. Soft & Semi-soft (Semi hard) Mixed Milk Cheeses Surface (Mold) Ripened Mixed Milk Cheeses Class 83 Class 85 Best of Class: Ilbesa, Benavente, Spain, Esquila Mezcla Curado, 99.20. Best of Class: Old Chatham Second: Jean-Michel Rapin, Fromag- Sheepherding Co. White Team, Old erie Le Maréchal S.A., Granges-prés- Chatham Sheepherding Co., Old Marnand, Switzerland, Le Maréchel, Chatham, N.Y., Hudson Valley Cam- 99.15. embert, 98.95. Third: Ilbesa, Benavente, Spain, Second: Haystack Mountain Goat Luyan Madurado, 98.70. Dairy, Longmont, Colo., Bufala Soldier Fourth: Carr Valley Cheesemakers, Enter a world of possibility, where creativity blends with advanced 3-milk Camembert, 98.90. Carr Valley Cheese Co. Inc., La Valle, technical capabilities to bring your ideas to life. Take your cheese and Third: Dane Huebner, Grafton Vil- Wis., Shepherd’s Blend, 98.60. other dairy products from ordinary to extraordinary with the perfect shade lage Cheese, Brattleboro, Vt., Shepsog, Fifth: Boston Post Dairy, LLC, Enos- of coloring. Come to The DDW Color House, and let the magic begin 98.80. burg Falls, Vt., Gisele, 98.40. with our complete line of caramel and natural coloring. Fourth (tie): Kim Sovang, Arla Foods amba, Skanderborg, Denmark, Black Castello, pasteurized milk, 51-percent Flavored Soft & Semi milk solid, 98.75. soft (Semi-hard) Mixed Fourth (tie): Katie Hedrich- 1 502 895 2438 • ddwcolor.com Fuhrmann, LaClare Farms, Malone, Milk Cheeses Wis., Martone, 98.75. Fifth: Claus Katzenberger, Kae- For more information please visit www.ddwcolor.com Class 84 serei Altenburger Land GmbH Co. KG, Lumpzig OT, Hartha, Thuringen, Germany, Altenburger Ziegenkaese, 98.70. NO SAND

G Hard Mixed BLASTING Milk Cheeses Equalization Tanks Food Processing Waste Water Tanks Class 86 Sludge Holding Tanks with Agitation

Bio Energy Best of Class: Brenda Jensen, Hid- Fertilizer Storage Tanks den Springs Creamery, Westby, Wis., NO Meadow Melody Grande, 99.60. PORCELAIN Second: Brenda Jensen, Hidden Springs Creamery, Westby, Wis., Mead- ow Melody Reserve, 99.40. GLASS Third: Los Cameros, Lácteos Mar- COATINGS tínez S.L., Haro, Spain, Queso de Mezcla PAINTING Curado, 99.25. Fourth: Cedar Grove Cheese Team, Cedar Grove Cheese, Plain, Wis., Mon- tague - Sheep/Cow, 98.60. CONTACT THE CADY GROUP TODAY! Brian Greffin, Sales Representative Fifth: Cedar Grove Cheese Team, WWW.CADYAQUASTORE.COM | (815) 899-5678 [email protected] Cedar Grove Cheese, Plain, Wis., Weird Sisters - Buffalo/Cow, 98.50. For more information please visit www.cadyaquastore.com Turn to WINNERS, page 52 D

Wisconsin Master Cheesemaker program announces graduates, marks 20th anniversary

MADISON, Wis. — The Wisconsin experience. Cheesemakers can earn criteria, and over the years we’ve guys over because there was so much Master Cheesemaker program marked certification in up to two cheese va- made the requirements a little tighter. demand,” Smukowski says. “This year, its 20th anniversary this year as it an- rieties each time they enroll in the It’s a great honor to be a Master, to the application deadline is in May. nounced four new Wisconsin Master three-year program and must have be able to use the Masters Mark on As of mid-February I already had 14 Cheesemakers and three returning been making those varieties as a li- their products, and we have to make applicants and we have to limit each Master Cheesemakers in its 2014 censed cheesemaker for a minimum sure that the integrity of the program class to no more than 10. So there’s a graduating class. of five years prior to entering the stands out. They really have to earn lot of excitement and enthusiasm for The four new graduates of the program. Once certified, they are the title.” it, and we’re starting to see interest Wisconsin Master Cheesemaker pro- entitled to use the “Master’s Mark” In 1994 when the program started, grow among the younger cheesemak- gram, an advanced training course for on their product labels and in other its originators worried there wouldn’t ers, the next generation of Masters,” veteran cheesemakers, include: Mike marketing materials. be enough cheesemakers willing to she says. “We’re confident that it will Brennenstuhl, Great Lakes Cheese, “We don’t just let anyone in,” says put the time, effort and expense into continue to grow and strengthen, Seymour, Wis., certified for Blue Marianne Smukowski, dairy safety completing the program. But now the as will the program’s impact on the and Gorgonzola; Pat Doell, Agropur, and quality coordinator, who oversees waiting list for acceptance into the quality of cheese in Wisconsin. That’s Luxemburg, Wis., certified for Moz- the technical aspects of the program. program continues to grow. really what it’s all about.” zarella and Provolone; Brian Renard, “They have to meet some pretty strict “Last year I had to carry seven Turn to MASTERS, page 46 D Renard’s Rosewood Dairy/Renard’s Cheese, Algoma, Wis., certified for Cheddar and Colby; and Chris Renard, Renard’s Rosewood Dairy/Renard’s Cheese, Algoma, Wis., certified for Cheddar and Mozzarella. Returning graduates who have earned certifications for new cheeses in the 2014 class include: Mark Gus- tafson, Sartori Co., Plymouth, Wis., now certified for Fontina and Romano

as well as Parmesan and Asiago; Paul C W . Renard Reigle Hurd orkman Reigle, Maple Leaf Cheese, Monroe, Wis., now certified for Cheddar in Blauert Pitman Br l H Jackson addition to yogurt cheese and Mon- ennenstuh odgson terey Jack; and Bruce Workman,

Edelweiss Creamery, Monticello, B . Renard Wold D r H Wis., now certified for Cheddar and . Buholze enning Gouda in addition to Baby Swiss, Brick, Butterkäse, Emmental, Gru- Petersen Jenny yère, Havarti, Munester, Raclette and Specialty Swiss (low-sodium, lowfat R. er He n lacy Swiss). Scott Buholz itma Wills “We congratulate the 2014 graduates and are proud to celebrate P K the 20th anniversary of this unique ehl ind program. Those who have earned S the title of Wisconsin Master Chee- . Buholzer Heiman semaker have such a dedication to Stearns Willis their craft and pride in what they’ve

achieved,” says James Robson, CEO of Palubicki Knaus the Wisconsin Milk Marketing Board (WMMB). “The impact of the program G C ustafson on them personally, as well as on their S ook tec uer Wi r companies and the Wisconsin cheese kba dme industry, has been immeasurable.” O K l More than 60 Wisconsin Master mundson rahenbuh Cheesemakers now have graduated from the Wisconsin Master Cheese- DeMaa Grossen maker program, which was estab- Stettler Wideman lished in 1994 through a joint partnership of the Wisconsin Center for Olson Krohn Dairy Research (CDR), University of Wisconsin Extension and WMMB. Jim Path, an expert in specialty cheeses Demeter Greunke at CDR who now is retired, is credited Toffolon Wagner with introducing the program. He had Ni r L traveled throughout Europe research- ffenegge aGrander ing cheesemaking operations and

traditions, and he brought the idea F D l Eri n Fa y red on G for a Master’s program back to Wis- oel ckso hrne erix lick Tollers To n consin. The program continues to be rkelso administered by CDR and funded with help from Wisconsin dairy producers Moran Lensmire through WMMB.

Applicants to the program must M i Me ig Me s atu esk Ma s Lin en be active, licensed Wisconsin chee- tz ive ch tte dgr semakers with at least 10 years of For more information please visit www.eatwisconsincheese.com/wisconsin/masters

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 46 CHEESE MARKET NEWS® — April 18, 2014 KEY2014 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS

MASTERS Mozzarella and Cheddar. But it was his Although he made many varieties makers, you go in thinking you pretty last position, at a specialty Wisconsin of cheese before launching Seymour much have all the answers, but you fi nd Continued from page 45 cheese plant, that led him to discover Dairy Products, Blue cheeses were not out quickly that there’s always so much a passion for artisan cheese and, ul- among them. Regardless, he has found more to learn,” Brennenstuhl says. timately, to create his own specialty the decision to specialize in Blue-veined “Courses covering cheese chemistry and cheesemaking enterprise. varieties to be a good one. the microbiology of milk, for instance. Established in 2005 as Seymour “Before we even made a pound of No matter what kind of cheese you Dairy Products, the company he founded cheese, I met with 17 major cheese produce, you fall back on those core crafts artisan blue-veined cheeses, buyers and asked them what kind of classes in order to be able to continue to including Danish-style Blue Cheese, cheese they really wanted but had dif- develop different cheeses and improve Gorgonzola and World Champion fi culty sourcing,” he says. “By and large the quality of your products.” German-inspired Ader Käse. Today, it they said they’d like to get a specialty, Brennenstuhl now spends much of is part of Great Lakes Cheese, which gourmet Blue. They wanted something his time on technical service aspects of acquired Seymour Dairy Products in uniquely different than Blue cheeses cheesemaking, but he maintains hands- 2012, and produces nearly 10 million produced in the United States at that on oversight of all cheeses produced in pounds of cheese each year. time. That set the course for what I Great Lakes Cheese’s Seymour facility. Brennenstuhl’s journey to successful wanted to do. I enlisted the help of “It’s still so satisfying to me to walk entrepreneur and Wisconsin Master the Center for Dairy Research and out in the cheese plant and help the © 2014 Wisconsin Milk Marketing Board Inc. Cheesemaker is one marked by business the Wisconsin Milk Marketing Board, cheesemakers there learn and become Mike Brennenstuhl acumen, tenacity and an enduring pas- and spent about fi ve months at CDR better cheesemakers,” he says. “I have sion for making great cheese. developing and refi ning unique Blue such an extreme appreciation for chee- Great Lakes Cheese Seymour “I took over a plant that had been cheese recipes.” semaking in general and Wisconsin Certifi ed in Blue, Gorgonzola shut down,” he says of his decision to Brennenstuhl now is the only active cheesemaking in particular. I’ve always strike out on his own and form Seymour Wisconsin cheesemaker certifi ed as a felt that Wisconsin cheesemakers, • Mike Brennenstuhl Dairy Products. “We had walls and fl oors, Master in the production of Blue and because of our experience and our A life-long cheesemaker, Mike Bren- but that was it. We had to procure and Gorgonzola cheese varieties. heritage, look at cheesemaking a little nenstuhl grew up above a traditional purchase all of the equipment, source Going through the program, he says, differently than any other place in the Wisconsin cheese plant and started the raw materials, establish relation- was a long-time goal but one he had country. I’m 57 and am happy to be able making cheese as a licensed cheese- ships with local milk suppliers and build to postpone pursuing while building to have many years ahead to share my maker at age 16. Over the years, he’s a team. Our fi rst vat held 7,000 pounds the business. Once accepted into the experience and knowledge to help our worked for a variety of companies, of milk, and we made one vat of cheese program, he found the experience to be state produce exceptional cheese prod- most of them leading producers of a week. Now we’re making upwards of both challenging and rewarding. ucts. I want that as part of my legacy.” high-volume cheese varieties such as twelve 26,000-pound vats a day.” “Probably like most veteran cheese- Turn to CHEESEMAKER, page 47 D

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CHEESEMAKER from my Uncle Roger, who taught process and how to manipulate it. You • Brian Renard me so much about cheesemaking, as have to have a deep understanding of Second-generation cheesemaker Continued from page 46 well as from the other Masters here cheesemaking and the science behind Brian Renard likens growing up above to enter the program,” Doell says. it to be able to put the art into your his family’s cheese plant to being raised “Agropur management was also very cheese. That’s a real value that you on a dairy farm — all of the kids had supportive.” can bring back to the plant.” chores. Unlike some kids, however, who The three-year process of attend- While he’s always loved making might seek to move fast and far away ing classes, submitting samples for cheese and gets great satisfaction from such responsibilities, Renard review, having plant inspections and from making a quality product that embraced them. A couple of years after completing the rigorous final exam customers enjoy, being recognized as high school, he became a licensed chee- was challenging but valuable, Doell a Wisconsin Master Cheesemaker is a semaker and over the years developed says. In particular, he notes, the cours- high point in Doell’s career. both a love for making cheese and strong es helped deepen his understanding “It’s a great honor to be counted pride in carrying on the family business. of the “whys” of cheesemaking. among the other Masters, many of He’s now a Wisconsin Master Chee- “You have a lot of hands-on expe- whom I’ve known and respected for so semaker, graduating the program this rience working in a plant before you long,” he says. “It’s also great for our year with certiﬁ cation as a Master in can even get into the program, but company to be able to use that Master’s the production of Cheddar and Colby. the course work really improves your Mark on our products. It’s something Those are long-time specialties of © 2014 Wisconsin Milk Marketing Board Inc. understanding of the cheesemaking we take a lot of pride in.” Turn to RENARD, page 48 D Pat Doell Agropur Certiﬁ ed in Mozzarella, Provolone

• Pat Doell AAsssseett SSoolluuttiioonnss EExxppeerrttss!! Even as a child, the cheese plant was a place that Pat Doell held dear. “We’d finish supper and Dad would TURN-KEY FACILITY SALES say he had to run over to the plant Our record of successfully brokered, turnkey sales of dairy, to check on the cheese. He’d ask if I food and beverage facilities is unmatched in the industry. wanted to tag along, and it was always Harry Davis & Company’s recent brokered sales include: the highlight of the night,” Doell says. That plant, then a third-gener- • Penn Cheese - Winfield, PA ation business operating as Krohn • HP Hood Fluid Milk facility - Binghamton, NY Dairy Products, was next door to the • Nelson Ricks Creamery, Cheese Facility - Idaho home where Doell grew up in rural • Berto’s Gelato / Italian Ice - Phoenix, AZ Kewaunee County, Wis. His father • Zurheide’s Ice Cream - Sheboygan, WI Arlie was a cheesemaker who had married into the Krohn family business and managed the plant. His mother Jean, whose grandfather had AUCTION: Obtaining Maximum Value started the business, helped in the Harry Davis & Company has delivered powerful solutions to office, and his uncle Roger Krohn, the dairy, food and beverage industries for OVER 58 YEARS! himself an early Wisconsin Master Cheesemaker program graduate, was • Nestle Nutritional Products - St. Louis Park, MN lead cheesemaker. • Unilever Margarine Facility - Atlanta, GA There never was any doubt as to • Land O’ Lakes - Cheese & Whey - Tulare, CA what path Doell’s career would take. “I started working in the plant • Nestle/Dreyers Ice Cream - Bakersfield, CA & Houston, TX on weekends and summer vacations • Foster Farms - Fluid Milk - Fresno, CA in high school, first helping out in • Western Dairy - Reno, NV area packaging and later moving up to the make area where I actually got to work • H.P. Hood - Bristol, VA, Sacramento, CA and Boston, MA with the cheese,” Doell says. “After • Cumberland Farms - Winn-Dixie - Safeway graduation, I got an associate degree • Pepsi-Cola, Coca-Cola, 7-Up & Cott Beverage Facilities in food science and in 1997 came right back to make cheese full time.” By 2000, the year Doell’s parents retired and sold the plant to Certified APPRAISALS Trega Foods, he had earned his Harry Davis & Company is the leader in the valuation of equipment cheesemaker’s license. He stayed and operating facilities in the dairy and beverage industries. Our on through a second acquisition in expert appraisals are performed in accordance with the strict profes- 2008 by Agropur, Canada’s largest sional standards of USPAP and the American Society of Appraisers. dairy cooperative. Our clients include leading banks and financial institutions as well as “I guess you could say my whole Fortune 500 companies and major regional players in the dairy, food life has been in and around this processing and beverage industries. plant,” he says. At age 37, Doell is now among the youngest of the elite Wisconsin Master Cheesemakers and one of four Masters wwwwww..hhaarrrryyddaavviiss..ccoomm now working at three Agropur-owned 412.765.1170412.765.1170 cheese plants in Wisconsin. He gradu- [email protected] ates from the program this year as a [email protected] Master in Provolone and Mozzarella, long-time specialties of the Luxem- burg plant. “I had a lot of encouragement For more information please visit www.harrydavis.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 48 CHEESE MARKET NEWS® — April 18, 2014 KEY2014 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS RENARD the product, that’s something I take a include Mozzarella, primarily in string lot of pride in,” Brian says. “The older I cheese forms. In fact, string cheese and Continued from page 47 got, the more I understood that and the fresh cheese curds have become the more I liked that feeling. Dad was proud company’s two largest volume products, Rosewood Dairy, which Brian and his to turn the business over to us and keep particularly during the busy summer nephew Chris, who also graduates as it going, so that’s what I wanted to do. tourism season. a Wisconsin Master Cheesemaker this He was a great mentor.” “We now take in about 55,000 to year, now jointly own and operate. Lo- Like most traditional small Wiscon- 60,000 pounds of milk a day seven days a cated near the gateway to Wisconsin’s sin cheese plants, Rosewood Dairy has week. But we still have open vats and it’s picturesque Door County, it’s a small, living quarters upstairs. That’s where still very much a hands-on operation,” traditional cheese plant that Brian’s Brian and Tina have lived since they Brian says. “We do all of our cheddar- father, Howard, purchased in 1961 married in 1987, and where they have ing by hand and get to see the product and in which Chris’ father, Gary, was a raised Cody, 22, and Carina, 14. Cody is transforming right in the vat. That’s a partner before retiring in 1995. now a licensed Wisconsin cheesemaker big part of what I love about being a © 2014 Wisconsin Milk Marketing Board Inc. The family also operates two Re- as well, working at a nearby plant. cheesemaker.” nard’s Cheese retail stores, one owned Over the years, Rosewood Dairy has Entering the Wisconsin Master Brian Renard by Brian and his wife Tina, and the other been updated and expanded. A two-vat Cheesemaker program had been a Renard’s Rosewood Dairy/ by Chris and his wife Ann. facility when the family bought it in goal for many years for both Brian and Renard’s Cheese “I was always drawn to the business. 1961, it now holds four vats, and the Chris. “We thought it would be good Certifi ed in Cheddar, Colby As a family endeavor, with your name on product line has been expanded to from a marketing standpoint; good for our customers to have that extra confi dence in a quality product made by a Master Cheesemaker,” Brian says. “Since getting Master’s certifi cation, we’ve gotten calls from customers who appreciate that and who plan to put it on their marketing materials. It’s good for them and for us.” He adds that heading back to school, IME...Your Complete Trusted Equipment Dealer while not easy after so many years away from the classroom, was benefi cial for his own personal education and deeper understanding of the cheesemaking SPECIALIZING IN process, but also for increasing his awareness of the resources available NEW & REBUILT through the Wisconsin Center for Dairy Research. The toughest part of the pro- DAIRY & FOOD cess, he jokes, may have been waiting for the phone call to learn he had passed the rigorous fi nal exam and earned the PROCESSING right to be called a Wisconsin Master MACHINERY AND Cheesemaker. ACCESSORIES. • Over 300 Tanks — From 10 to 50,000 Gallons • Processors, Kettles & Mixing Tanks — 15 to 5,000 Gallons • Positive & Centrifugal Sanitary Pumps • Freon or Ammonia Refrigeration Compressors • Receivers, Condensers, Coolers & Evaporators • Ice Builders & Chillers • HTST Systems, Custom Built w/New Controls Come Visit • Homogenizers, CIP Systems & Products Conveyors Our Booth #609 April 22-24, 2014 at • Flow Meters, Instruments, Motor Controls & VFDs © 2014 Wisconsin Milk Marketing Board Inc. the Wisconsin Center • Rapid Response Milkoscope Milk Testers in Milwaukee, WI & Much More! Chris Renard We Offer In-house Design & Engineering Services Renard’s Rosewood Dairy/ For New Plant Startups & New Machinery Lines Renard’s Cheese To Supplement Your Needs; Certifi ed in Cheddar, Mozzarella Rigging & Complete Plant Liquidation Services. ASA Senior Appraiser on Staff for Appraisals, • Chris Renard VISIT OUR Auctions or Liquidations When Chris Renard went off to EXTENSIVE WEBSITE: college, he had plans of putting his www.imexchange.com cheesemaking days behind him. He literally had grown up in and around For whatever you need, his family’s cheese plants — Cloverleaf give IME a call! Dairy, owned by his father Gary, and later Rosewood Dairy. His grandfather Howard had operated that plant, but P. O. Box 438 • 214 N. Main Street • Deerfield, WI 53531 • PH: (608) 764-5481 • FAX: (608) 764-8240 in 1975, Howard and Gary joined forces EMAIL: [email protected] • WEBSITE: www.imexchange.com at Rosewood Dairy, converting the old Cloverleaf Dairy into a retail cheese For more information please visit www.imexchange.com Turn to ROSEWOOD, page 49 D Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 49 KEY2014 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS

ROSEWOOD of the Masters or anyone at CDR and program again for certifi cation in ad- he also set a goal for himself early on: they’re always more than willing to give ditional varieties. He would one day become a Wisconsin Continued from page 48 you a hand and help you out.” “I’ll take a year off to recover from Master Cheesemaker. In addition to co-operating Rose- the exam,” he jokes, “but then I’ll dive “I knew right away that I wanted to do store. Certainly, there was plenty of wood Dairy, Chris and his wife Ann oper- back in.” it, but I didn’t have enough experience opportunity for Chris to follow in his ate Renard’s Cheese & Deli. Originally or time in,” he says of the Wisconsin dad and grandfather’s footsteps, but he located in the same building as the • Mark Gustafson Master Cheesemaker program, which felt ready to move on from the family main plant, the couple purchased the Mark Gustafson began working in admits only veterans with at least 10 business. operation from Chris’s parents in 2010 cheese plants fresh out of high school years of cheesemaking experience. Little did he know then that he not and recently completed construction in 1995, following in the footsteps of his Gustafson now has achieved his goal only would return to become a proud of a new, larger cheese store and deli father, Leon, who spent years as a chee- and then some. He graduates the three- co-owner of Rosewood Dairy, but also next door. Last year, roughly 25 percent semaker before going into culture sales. year program for the second time this advance to achieve the highest level of of Rosewood Dairy’s total production Within two years, he had earned his year with certifi cation as a Master in professionalism in the cheesemaking was sold through that store. cheesemaker’s license, and in 1999 he Fontina and Romano. He also was among industry by earning certifi cation as a Having just graduated the Wisconsin joined Sartori Co., where award-winning the program’s 2010 graduating class, Wisconsin Master Cheesemaker. It’s Master Cheesemaker program, and now Italian-style cheeses are specialties of when he earned Master’s certifi cation a distinction he shares with his uncle being able to put the Masters Mark on the house. for Parmesan and Asiago. and business partner Brian Renard: the company’s products, Chris already Just as he knew from the start that “As soon as I graduated the fi rst Both entered the program three years is considering applying to enter the cheesemaking would be his life’s work, Turn to GUSTAFSON, page 50 D ago and both are members of the 2014 Wisconsin Master Cheesemaker program graduating class. “If you’d have asked me after high school if I was going to stay and make cheese, I’d have said no way,” Chris says. “Throughout college and after, I worked for seven years as a grocery buyer for a large retail supermarket chain. But INTRODUCING in 1995 my dad and my Uncle Brian, who’d taken over Howard’s share of the business, asked if I had any interest in THE WEBER 906 coming back to the family business. By then I’d discovered that I actually liked the country better than corporate America, and coming back to run my own company was appealing to me.” It’s a decision that he’s never regretted. Since joining with Brian, he’s worked to expand the company’s product line from Cheddar, Colby and Monterey Jack to include Mozzarella and string cheese. “I take a lot of pride in all of our cheese, but Mozzarella and string, in particular, are favorites. In part, it’s because I started that program from scratch here and it’s been very successful for us.” Chris earned certifi cation as a Mas- ter in the production of Mozzarella and Discover the most complete and flexible natural cheese slicing Cheddar, while Brian is now certifi ed as solution ever created. a Master for Cheddar and Colby. The WEBER INC. 10701 N. Ambassador Drive High volume processors of natural cheeses can now decision to seek such advanced-level Kansas City, Missouri 64153 Phone: (816) 891-0072 boost throughput, improve slice quality and trim labor training was easy, Chris notes. Fax: (816) 891-0074 costs by upgrading to Weber’s latest slicing technology. www.weberslicer.com “I looked at it as a marketing tool, e-mail: [email protected] The new Weber 906 Slicing System is also our most something that would be good for the open and accessible ever, assuring measurable business and for our customers,” he says. reductions in sanitation time and complexity. We proudly support “But I also saw it as a great opportunity the missions of Slice four 4.25 inch products at blade speeds up to 1,500 for my own professional development. RPM, or sync with Weber’s efficient interleaver with increased lane width and high-speed capacity. You can go for a master’s degree in Weber’s proprietary gripping system and superior blade other professions; cheesemaking is the Weber’s exclusive idle-cut technology further enhances technology combine to eliminate product waste and assure profession I chose, so it’s moving on to both throughput and portion consistency by instantly consistently on-weight portions.. the next level.” shifting the blade position as each portion is completed. Come see us April 22-24, 2014 International Cheese Technology Expo, Booth #1527 The program itself, he says, lived up Learn how the Weber 906 can help you cut loading cycle Milwaukee, Wisconsin to its reputation for both rigorousness times, achieve precise slice placement and clean easily in half the time of comparably sized systems. Call today. and value. “It was more than I expected on both fronts,” he says. “I learned a lot, made great connections both in the cheese industry and at the Center for Dairy Research, and gained new perspective on the industry. It gives us a whole new 1-800-505-9591 pool of resources to tap if we’re looking at doing something new or if we have a problem. One of the things that I really enjoy about this industry,” he adds, “is that it’s not cutthroat; you can call any For more information please visit www.weberslicer.com

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 50 CHEESE MARKET NEWS® — April 18, 2014 KEY2014 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS

GUSTAFSON The company’s support of advanced training through the Wisconsin Master Continued from page 49 Cheesemaker program has paid off. Over the past few years, Sartori has won more than 100 awards, medals and ribbons at the most competitive and prestigious cheese competitions around the globe. “There’s so much that you learn in the classes that you can use every TM day on the job,” Gustafson says. “Every day is different, and the deeper the understanding you have of the science Sanitation and behind the milk and the cheesemaking process, the better you’re able to make so much more... adjustments and ultimately produce a ProActive Solutions USA can superior-quality product. The Master’s maximize your profits by providing program is a terrifi c resource not only for you with the best possible sanitation us as individual cheesemakers, but also programs at the most reasonable cost. © 2014 Wisconsin Milk Marketing Board Inc. for our companies and for the Wisconsin The quality of your sanitation program isn’t measured in dollars. Mark Gustafson cheese industry as a whole. I’m really You measure it in product quality, proud to be a part of it.” down time, environmental concerns Sartori Co. and labor costs. Certifi ed in Fontina, Romano Product Categories s Food Ingredients time I started planning to go back in for s Commodity Chemicals s Acids more. I took a year off, in part because s Alkaline & Chlorinated Alkaline the classes were full, but then started s Caustics again,” says Gustafson, who is one of s Defoamers s General Cleaners four Master Cheesemakers at Sartori. s Hand Sanitizers The second time through was equally s Sanitizers s Membrane Cleaners challenging, he says, “but knowing what s Laundry Detergents to expect, especially for the fi nal exam, s Conveyor Lubricants made it slightly less nerve-wracking.” Let’s talk about the “PRO-ACTIVE” Since becoming a Master Cheese- approach in your plant! maker, Gustafson says his responsi- Providing These Plant Solutions: bilities and his focus on quality have s Establishing Cleaning Procedures increased. © 2014 Wisconsin Milk Marketing Board Inc. s Employee Training s Cleaning Equipment Recommendations “A big part of the Masters’ role here s Program Monitoring is quality-driven, putting what we’ve Paul Reigle s Inventory and Cost learned in the program into the qual- s Controls Maple Leaf Cheese Let our Food Quality Specialists ity of the product,” he says. “Sartori is Certifi ed in Cheddar individualize a program for really committed to and supportive of your plant. that. We have four Masters, and each • Paul Reigle PROACTIVE SOLUTIONS USA, LLC™ one of us brings something unique to Already a Master Cheesemaker "RIDGE3TREETs'REEN"AY 7) the table in terms of technical skills, certifi ed for yogurt cheese, Monterey s&AX operations, new product development www.proactivesolutionsusa.com Jack and Gouda, Paul Reigle returns as and cheese artistry.” a 2014 graduate with additional Master’s For more information please visit www.proactivesolutionsusa.com certifi cation for Cheddar. In doing so, he has accomplished a goal that he set for himself when he fi rst entered the Wis- consin Master Cheesemaker program a decade ago: to earn recognition as a Master in all of the core cheese varieties produced at Maple Leaf Cheese. With Maple Leaf since 1983 when he took a job at the plant to help pay for school, Reigle quickly knew he had found his calling. He abandoned his plans to study computer programming and, working with mentor and fellow Master Cheesemaker Jeff Wideman, pursued his newfound passion for making cheese. Within two years he had his license and since has become part owner of Maple Leaf, located in Wisconsin’s cheesemaking mecca of Green County. As much as the process of making cheese itself, Reigle was taken early on with the culture of cheesemaking and with life in the factory. “We’re a small cooperative, so it’s a family atmosphere with the patrons, the cheesemakers and the employees,” he says. “And life in the plant changes every day.” For more information please visit www.coprodevplus.com Turn to REIGLE, page 51 D Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 51 KEY2014 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS

very tough program, and not one to take More than any other cheesemaker in in 2003 realized his dream of owning REIGLE lightly — but that’s exactly how it should the state, he can confidently say that his own plant. Continued from page 50 be. Becoming a Master Cheesemaker he is, indeed, a Master — especially Purchasing an abandoned, run- gives you a real sense of accomplishment. when it comes to the number of cheese down plant built in 1936 in Monticello, That’s because, despite the state-of- It’s something that we take a lot of pride varieties for which he’s earned that Wis., he set out to further perfect his the-art equipment now used at Maple in and that people not just in Wisconsin, recognition. craft and revive Green County’s lost Leaf, the skill of the cheesemaker is but through the country, recognize as Workman graduates the Wisconsin tradition of 180-pound “big wheel” paramount. having real value.” Master Cheesemaker program for the Emmental production. He spent six “When I started here we had three sixth time this year, adding Cheddar months renovating the plant into small open vats and did everything and Gouda to the varieties for which what today is Edelweiss Creamery, by hand. As the years went by, we’ve he’s certified as a Master. Over nearly the showpiece of which is a giant progressed to enclosed vats and semi- two decades of continuous education copper-lined kettle imported from automated equipment. But regardless in the program, he has earned a total of Switzerland. From it, Workman turns of the technology used, I ﬁ rmly believe 11 Master’s certifications. In addition raw, grass-based milk into the massive that cheesemaking is an art,” Reigle to Cheddar and Gouda, they include Emmental wheels known for their notes. “The milk changes every day and Baby Swiss, Brick, Butterkäse, Em- nutty, buttery flavor and eyes the size you need to respond to different con- mental, Gruyère, Havarti, Muenster, of quarters. ditions. The equipment doesn’t make Raclette and Specialty Swiss (low- Grass-based milk, in fact, has great cheese, the cheesemaker does.” sodium, lowfat lacy Swiss). These become a key ingredient in many of Reigle credits his drive to continue are all core varieties produced by Workman’s newer cheeses. He sources learning and developing his skills and Workman and his team at Edelweiss milk from local grass-based farms. his interest in being a Master in large Creamery. Edelweiss Creamery cheeses are part to Wideman, who encouraged him A first-generation cheesemaker, sold to foodservice and retail custom- to enter the program in 2004 and sup- © 2014 Wisconsin Milk Marketing Board Inc. Workman once planned to become ers nationwide, but they also have a ported his decision to re-enter in 2007 a chef, but a part-time job at a local strong local presence. A passionate and again in 2011. Bruce Workman cheese plant during high school set “buy local” advocate, Workman sells “One of the most important things I Edelweiss Creamery him on a slightly different career path. his cheeses at the Madison, Wis., learned in going through this is you can Certiﬁ ed in Cheddar, Gouda He spent the next 17 years at that plant Westside Farmers’ Market, and in never stop learning, and the program learning the trade and developing a 2012 he and his wife, Kathy, opened that WMMB and CDR has put together is • Bruce Workman passion for cheesemaking. the Edelweiss Cheese Shop in nearby outstanding,” Reigle says. “Each time you A Wisconsin cheese industry lead- He later served for nearly a decade Verona, Wis. There, in addition to their go through it you learn something new. er, Bruce Workman set out long ago to as an award-winning cheesemaker own cheeses, they market some 120 The exam gets a little bit easier each time, master his craft, and it’s a goal that and plant manager at Roth Käse (now varieties of Wisconsin-made cheeses but it’s still just as time-consuming. It’s a he never has stopped working toward. Emmi Roth USA) in Monroe, Wis., and Turn to WORKMAN, page 52 D

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Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 52 CHEESE MARKET NEWS® — April 18, 2014 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

WINNERS Knittelfeld, Austria, sweet cream butter, 98.25. Continued from page 44

Salted Butter Open Class Shredded Cheese, Flavored or Class 87 Unfl avored Best of Class: Grassland Dairy Prod- ucts, Greenwood, Wis., salted butter, Class 89 99.65. Second: Elvir, Conde Sur Vire, France, salted pasteurized butter, Best of Class: Team Sartori Whey, 99.60. Sartori Co., Plymouth, Wis., Sartori Third: Dairy Farmers of America Reserve SarVecchio Parmesan, 98.55. Winnsboro, Winnsboro, Texas, salted Second: Team Sartori Whey, Sartori Photo by Emily King/Cheese Market News butter, 99.55. Co., Plymouth, Wis., Sartori Reserve Fourth: Larsen’s Creamery, Inc.. Merlot BellaVitano, 98.30. Clackamas, Ore., salted butter, 99.50. Third: Masters Gallery Team, Masters WE SERVICE Fifth: Team 1, O-AT-KA Milk Prod- Gallery Foods, Plymouth, Wis., Gourmet ucts Co-op, Inc., Batavia, N.Y., salted Cheddar Blend - Wisconsin, New York THE GLOBE butter, 99.35. and Vermont Cheddar Cheese, 98.15. Fourth: Dairy Farmers of America with quality scientific equipment Employees, Dairy Farmers of America, manufactured by us at our Colorado Plymouth, Wis., Borden Cheddar Blend, facility and select products by other Unsalted Butter Fine Shred, 97.75. manufacturers. All products and Fifth: Masters Gallery Team, Masters equipment come with a full Class 88 Gallery Foods, Plymouth, Wis., Double manufacturer’s warranty and are Cheddar, 97.40. backed by the knowledgeable Best of Class: Team 4, O-AT-KA personnel at UDY Corporation. Milk Products Co-op Inc., Batvia, N.Y., 5$9#ORPORATION also has the expertise to assist you with all of Proven Technology Since 1960 unsalted butter, 98.60. your project needs and a complete s$IRECT0ROTEIN Second: Dairytown 2, Dairytown Pro- Prepared Cheese Foods fabrication shop is at your service. 2EADOUT cessing Ltd., Sussex, New Brunswick, When you select UDY you get price, s(IGH#ORRELATION Creamery butter, unsalted 80-percent Class 90 product and experience! WITH+JELDAHL milkfat, 98.55. #OMBUSTION s1UICK%ASY Third: Elvir, Conde Sur Vire, France, /PERATION unsalted pasteurized butter, 98.40. Best of Class: Team Fayette, Brunkow s!FFORDABLE Fourth: Butter Team, Cabot Cream- Cheese, Darlington, Wis., Brun-uusto UDY Corporation s0RECISE !CCURATE ery Cooperative, West Springfi eld, Mass., Baked Cheese with Garlic, 99.30. AND2EPRODUCIBLE 201 Rome Ct., Cabot 83 Butter, 98.30. Second: Anthony Mongiello, Formag- Ft. Collins, CO 80524 s#USTOMIZEDTO9OUR Fifth (tie): Dairy Farmers of America PH: 970.482.2060 .EEDS"UDGET gio Italian Cheese Specialities, Hur- FAX: 970.482.2067 s!PPLICABLETO Winnsboro, Winnsboro, Texas, unsalted leyville, N.Y., Prosciutto & Fresh Basil EMAIL: bill@udyonecom #HEESE $AIRY butter, 99.55. Roll, 99.25. WEB: www.udyone.com -ANY#OMMODITIES Fifth (tie): Johannes Pichler and Third: Anthony Mongiello, Formaggio Team, Obersteirische Molkerei eGen, Italian Cheese Specialities, Hurleyville, For more information please visit www.udyone.com N.Y., Chorizo & Cilantro Roll, 99.15. Fourth: Carr Valley Cheesemakers, Carr Valley Cheese Co. Inc., LaValle, Wis., Bread Cheese, 98.95. Fifth: Jose Sanchez, Old Europe Over 75 Years Cheese, Inc., Benton Harbor, Mich., of Setting The Plain Baked Brie, 98.75. CMN Standard of Excellence WORKMAN United Industries is the technology leader Continued from page 51 manufacturing 100% laser-welded tubing! — many of which carry the distinctive • Experience, Stability & Reliability Master’s Mark on their labels. • Manufacturing Stainless Steel Tubing up to 8" OD “That mark really puts the spotlight • Extensive Inventory Available for Immediate Shipping on Wisconsin cheese,” Workman says. “Whether artisan varieties or higher- Demanding application environments call for the highest quality tubing. volume commodity cheeses, it shows It has been proven that laser-welded tubing outperforms TIG welded tubes, and United Industries has been perfecting its laser welding that those products are made by some capabilities since 1992. of the best cheesemakers in the nation. There’s no other program that’s as intense as this one or that provides the same level of training, quality stan- 100% Made dards or follow-up required to become in the USA 1546 Henry Avenue • Beloit, Wisconsin 53511 a Wisconsin Master Cheesemaker. It’s Phone 608.365.8891 • Fax 608.365.1259 • www.unitedindustries.com an outstanding program. Every time I go through I learn something new — For more information please visit www.unitedindustries.com that’s why I keep going back.” CMN Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 53 NEWS/BUSINESS

Wisconsin Milk Marketing Board launches HowGood rating website uses indicators ‘America’s Dairyland is My Land’ campaign to review dairy and other food products

MADISON, Wis. — Wisconsin Milk elements including a series of photos BROOKLYN, N.Y. — HowGood, an records for analysis and complete the Marketing Board (WMMB) has re- and quotes from other Wisconsin Mil- online food and drink rating system, rating by investigating the company’s cently announced its newest statewide lennials about their connection to the founded in 2007, has expanded to have procurement and processing methods. initiative — America’s Dairyland is dairy industry and a Wisconsin Dairy an ofﬁ ce in San Diego. The company’s Currently, HowGood has ratings for My Land. The program is designed to Industry Support Pledge. headquarters remain in Brooklyn, N.Y. milk, organic juice, frozen food, cereal, educate future Wisconsin generations In addition, Wisconsin residents HowGood’s rating system uses more drinks, pasta, butter, soda, sugar and about the social and economic beneﬁ ts are encouraged to share pictures of than 60 indicators that covers a compa- eggs. The products are rated on a scale of the dairy industry within the state. their America’s Dairyland via Insta- ny’s behavior over time, the provenance from good, very good, to great. The “From the economy to the environ- gram with the hashtag #MyDairyland. of ingredients and the manufacturing ratings for each item are broken down ment, to the food we eat and more, Photos will be shared on the Wisconsin process. The company has rated more categorically. Wisconsin’s dairy industry has a pow- Dairy Instagram feed and Facebook than 104,000 products to date. HowGood also has been introduced erful impact on us all,” says Patrick page. Initially HowGood establishes in participating stores, where the rating Geoghegan, senior vice president, For more information visit benchmarks for common ingredients can be displayed next to the product. corporate communications,WMMB. www.dairydoingmore.org or www. and product manufacturing process. For more information go “The America’s Dairyland is My Land eatwisconsincheese.com. CMN Then its researchers assess corporate to www.howgood.com. CMN campaign is designed to communicate this message in ways that reach and engage a younger audience. We are using a variety of social media tools to share personal stories of how the dairy industry positively impacts Wisconsin.” The cornerstone of the new initiative is a YouTube video series featuring testimonials from Millennials working within Wisconsin’s dairy industry. The videos showcase young professionals who are turning their interests and passion for their community, the environment and the dairy and agriculture industries into rewarding careers. Included in the videos are a high school agriculture educator, an urban cheesemaker, a dairy farmer and a dairy scientist, among others. The Wisconsin Dairy Facebook page will highlight the video testimonials as well as additional campaign Store brands save consumers on bill From Our at grocery stores Farm NEW YORK — A new study of super- s t market prices by the Private Label oY Manufacturers Association (PLMA) ou reveals shoppers on average could r save 38 percent off their grocery bill Pr by purchasing the retailers’ store oducts brands instead of their national brand counterparts. The research tracked the pricing on 35 typical grocery and household items at a conventional supermarket. The study results indicate that by choosing the store brand version of these particular products, consumers could save $53.75 per week. Fresh Ingredients from Maryland & Virginia! The survey took place at a Northeast supermarket on a weekly basis for four Cream, Skim Condensed, Buttermilk weeks. For each category a leading Maryland & Virginia Condensed, Non-fat Dry Milk, national brand product was compared Milk Producers Cooperative Association, Inc. Buttermilk Powder, and Bulk Butter to a similar store brand product. Prices were adjusted to account for all known in-store promotions and Contact us today at 540-465-5113 or discounts available for each of four [email protected]. shopping visits. On the list of comparisons, butter was priced at $4.27 for a national brand compared to $2.84 for the store brand price. National brand ice cream was $4.49 and $2.99 for the store brand. CMN For more information please visit www.mdvamilk.com Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 54 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

Glanbia receives patent for whey protein Fonterra forecasts record milk price returns CHESHIRE, United Kingdom — ing signifi cantly improved fl avor, odor, AUCKLAND, New Zealand — Fonterra prices which, on average, are ahead by Glanbia Nutritionals Ireland has been tartness and sweetness compared to Cooperative Group recently announced US$1,200 per metric ton compared to granted United States Patent number conventionally processed acidified its interim fi nancial results for the last season,” Wilson says. 8,637,102, titled, “acidifi ed whey protein whey protein, Glanbia says. 2013/13 season and says it is on track Despite the high milk price forecast compositions and methods for making “Traditional dry-blended acidifi ed to deliver the highest-ever returns to and revenue growth, Fonterra reports them.” whey proteins tend to have undesirable its farmer shareholders with a forecast that its net profi t after tax is down 53 “This latest patent not only signi- taste profi les, for example being too cash payout of NZ$8.75. percent to NZ$217 million, and normal- fies our commitment to technical tart, too astringent or exhibiting other Fonterra chairman John Wilson ized earnings before interest and taxes advancements for our customers, but off fl avors that decrease palatability says the forecast cash payout, which also are down 41 percent to NZ$403 also broadens the opportunities for and consumer acceptance,” Bastian includes a forecast farmgate milk price million, compared to strong earnings everyday protein supplementation by says. “Our patented process creates a of NZ$8.65 per kilogram of milk solids in the fi rst half of last year. consumers,” says Dr. Eric Bastian, vice high-quality protein ingredient, which (kgMS) and an estimated dividend of However, there was a 21 percent president, research and development, crucially hits the taste and fl avor but- NZ$0.10 per share, is strong compared increase in revenue the fi rst half of this Glanbia Nutritionals. tons with consumers while allowing the with last season’s fi nal cash payout of fi scal year due to high volatility driven The patent relates to acidifi ed whey delivery of increased protein levels.” NZ$6.16 per kgMS. by record demand for milk powders. proteins with desirable organoleptic For more information go to www. “Our current season forecast re- “The season saw record milk volumes and functional characteristics, includ- glanbianutritionals.com. CMN fl ects sustained strong milk powder collected across the October-November peak period, and milk volumes collected for the season to date increased by 4 percent on the prior year to 1,120 million kgMS,” says Fonterra CEO Theo Spierings. “We processed as much of this milk into the higher returning milk powder product streams (reference commodity products) as we could,” he adds. “However, our current asset footprint meant that around 25 percent had to be processed into cheese, casein and other non-reference commodity products which earned negative returns over the period.” TRUST THE FIRST Spierings says Fonterra is investing NZ$400-NZ$500 million over the next three to four years to help provide greater fl exibility to take advantage INSTALL of relative market prices, additional capacity that will reduce the need to make lower returning products, and the ability to take higher volumes from THE BEST existing suppliers and new volume from joining suppliers. “Milk sourced in New Zealand will always be our top priority,” Spier- ings says. “But it is also important SÜDMO® 365IT COMPLETE PMO we maintain our global view of both manufacturing and milk supply to CHEESE CURD & TANK OUTLET MIX PROOF VALVES ensure a win-win for Fonterra and our farmer shareholders.” CMN

ɒFirst PMO mix proof valve with less than a full DSM Food granted port leakage chamber to meet 3-A standards patent for lactase ɒEHEDG certified Type EL Class I for in place cleanability ɒPatented deflector provides a real physical barrier DELFT, Netherlands — DSM Food Spe- ɒ,QWHOOL7RS&RQWURO8QLW cialties’ patent application for Maxilact - Provides required feedback to meet PMO lactase, which is free from arylsulfatase, - Fast and easy setup has been granted in Europe. Maxilact enables dairy producers to formulate - IP65, IP67, IP69 protection classes lactose-free dairy products without any off-ﬂ avors, according to DSM.

TYPE EL - CLASS 1 The patent relates to a lactase en- August 2012 Arla Foods’ Hollandtown Dairy in zyme which is free from arylsulfatase. Kaukauna, WI automated its cheese Arylsulfatase is an impurity found in vats with Pentair Südmo valves, lactase that converts components natu- including the 365it Complete PMO rally present in milk to cause off-ﬂ avor Cheese Curd Outlet Mix Proof Valves. To discuss your applications and in lactose-free dairy products, resulting our success stories, contact in a limited shelf life. 262.725.9026 or [email protected] DSM says adding arylsulfatase-free Maxilact to a dairy formulation ensures VISIT US AT THE 2014 ICTE BOOTH #712 WWW.SUDMONA.COM that off-ﬂ avor development is no longer an issue and the shelf life can be extended. For more information vis- For more information please visit www.sudmona.com it www.maxilact.com. CMN Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 55 NEWS/BUSINESS

New biosensor identiﬁ es multiple Salmonella strains, say Rice University scientists HOUSTON — A biosensor, described strains of the same bacterium, the into the use of microcantilevers by peptides.” as an array of tiny “diving boards,” can researchers say. Rice biomolecular engineer Sibani The Rice lab compared the pep- identify many strains of Salmonella The “diving boards” are a set of Lisa Biswal and lead author Jinghui tides’ performance with commercial at once and may make the detection of microcantilevers, each of which can Wang, a graduate student in her lab. antibodies now used for Salmonella pathogens much faster and easier for be affixed with different peptides Biswal was prompted to have a detection and found the peptides food manufacturing plants, accord- that have unique binding affinities to look at novel peptides by her graduate were not only more sensitive but could ing to scientists at Rice University strains of the Salmonella bacteria. school friend, Nitsara Karoonuthai- be used in a multiplexed cantilever in collaboration with colleagues in When a peptide catches a bacterium, siri, head of the microarray laboratory array to detect many different kinds Thailand and Ireland. the cantilever bends ever so slightly at the National Center for Genetic of Salmonella at once. A study on the discovery will due to a mismatch in surface stress Engineering and Biotechnology in “The peptides are very robust,” appear online in the American on the top and bottom. A fine laser Thailand. Biswal said. “That’s why a lot of people Chemical Society journal Analytical trained on the mechanism catches “She’s been working in this area like them over antibodies. The pep- Chemistry. that motion and triggers the alarm. of pathogenic bacteria and asked if tides can handle harsher conditions The process appears to easily out- The system is sensitive enough to we have thought about trying to use and are much more stable. Antibodies perform tests that are now standard warn of the presence of a single patho- our microcantilevers for detection,” are large proteins and break down in the food industry. The standard gen, according to the researchers. Biswal said. “Specifically, she wanted more readily. We’re very excited tests are slow because it can take The idea is derived from research to know if we could try these novel to see where this will lead.” CMN days to culture colonies of Salmo- nella bacteria as proof, or labori- ous because of the need to prepare samples for DNA-based testing, the Tetra Tebel Blockformer® 6 developers say. According to the researchers, the CUTTING-EDGE BLOCKFORMING “Rice process” delivers results within minutes from a platform that can be For more than 30 years, we’ve been setting the cleaned and reused. The technology standards of quality in Cheddar blockforming, with can be customized to detect any type over 600 installations worldwide. In fact, our Tetra of bacteria and to detect different Tebel Blockformer 6 has become synonymous with outstanding quality. And now — thanks to a number Tetra Pak earns iF of smart technology innovations — it’s better than Packaging Award ever. New Tetra Tebel Blockformer 6 solutions offer outstanding, uniform Cheddar quality. High weight VERNON HILLS, Ill. —Tetra Pak, accuracy with supreme blockshape. A more robust, a food processing and packaging durable construction with simplified, safe, reliable solutions company, has won a 2014 International Forum (iF) Packaging operation. Even lower cleaning and maintenance Design Award for Tetra Evero Aseptic costs. Labor reducing automatic bag-loading — its aseptic carton bottle for ambi- option by revolutionary Formloada system reduces ent white milk. environmental impact. In short, a future-proof The package was recognized by a investment in your Cheddar-making success. jury of approximately 50 international experts for its innovative concept, at- tractive appearance, ease of handling and outstanding environmental performance. This year, the iF Packaging Design Award competition attracted 264 entries. “Tetra Evero Aseptic is based on an imaginative design that combines the easy handling of a bottle with the food protection and environmental advantages of an aseptic carton. The ergonomic cylindrical shape with flat side panels makes it easy for big and small hands to hold, whilst the print- ing space across the whole surface of the package offers maximum branding impact to capture consumer attention,” says Lars Bengtsson, product group director, Tetra Pak. “All of these are made possible by a number of technology breakthroughs, including the first injection molding for aseptic packaging. Winning an iF Packaging Design Award is testament to all the Contact us: hard work of our R&D team.” (320) 485-4401 Having won the award, Tetra [email protected] Pak will be able to use the iF logo Tetrapak.com/cheese on all Tetra Evero Aseptic packages. The company received the award at the BMW Welt in Munich, Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Tebel Blockformer 6 are trademarks belonging to the Tetra Pak Group. Germany, and the package will be on display at the iF Design Exhibi- tion in Hamburg, Germany. CMN For more information please visit www.tetrapak.com/cheese Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 56 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

RPI stayed above 100 in February despite dampened customer trafﬁ c levels and weather

WASHINGTON — Although challeng- contraction for key industry indicators. tors reported customer traffi c growth in the months ahead. Forty percent ing weather conditions in many parts The RPI consists of the Current Situ- between February 2013 and February of restaurant operators expect to have of the country continued to impact cus- ation Index and the Expectations Index. 2014, while 43 percent of operators higher sales in six months (compared to tomer traffi c in February, the National The Current Situation Index, which mea- reported a traffi c decline. In January, the same period in the previous year), Restaurant Association’s Restaurant sures current trends in same-store sales, 33 percent of operators reported higher essentially unchanged from 41 percent Performance Index (RPI) remained traffi c, labor and capital expenditures, customer traffi c levels, while 50 percent who reported similarly last month. above 100 for the 12th consecutive stood at 99.3 in February — down 0.2 reported a decline. Meanwhile, 11 percent of restaurant month. The RPI stood at 100.5 in Feb- percent from January’s level of 99.5 and After three consecutive months operators expect their sales volume ruary, down 0.2 percent from January’s the third consecutive month below 100. of dampened customer traffi c levels, in six months to be lower than it was level of 100.7. Despite the modest Although restaurant operators restaurant operators reported a dip during the same period in the previous decline, the fact that the overall RPI reported net positive same-store sales in capital spending activity. Forty-four year, while 49 percent expect their sales remains above 100 continues to signify in February, continued softness in the percent of operators said they made to remain about the same. expansion in the index of key industry customer traffi c and labor indicators a capital expenditure for equipment, Meanwhile, restaurant operators indicators. outweighed the performance, which expansion or remodeling during the last are somewhat less bullish about the “Restaurant operators continued resulted in an overall Current Situation three months, the fi rst time in 10 months direction of the economy. Twenty-nine to report net positive same-store sales Index reading below 100. that less than a majority of operators percent of restaurant operators said they results in February, despite customer Although results were mixed in Feb- reported making an expenditure. expect economic conditions to improve traffi c levels that were challenged by ruary, restaurant operators reported net The Expectations Index, which in six months, while 16 percent expect the weather,” says Hudson Riehle, senior positive same-store sales for the 12th measures restaurant operators’ six- the economy to worsen. The remaining vice president, Research and Knowledge consecutive month. Forty-four percent month outlook for same-store sales, 55 percent expect economic conditions Group, National Restaurant Association. of restaurant operators reported a same- employees, capital expenditures and to remain generally unchanged in the “Looking forward, operators are gener- store sales gain between February 2013 business conditions, stood at 101.7 in next six months. ally optimistic about sales gains in the and February 2014, while 37 percent February — down slightly from Janu- Along with a generally optimistic months ahead, although they aren’t as of operators reported a sales decline. ary’s level of 101.8. Despite the modest sales outlook, a majority of restaurant bullish about the overall economy.” February marked the third consecu- downtick, February represented the operators are planning for capital The RPI is constructed so that the tive month in which fewer than half of 16th consecutive month in which the expenditures in the coming months. health of the restaurant industry is restaurant operators reported higher Expectations Index stood above 100, Fifty-eight percent of restaurant measured in relation to a steady-state same-store sales. which indicates that restaurant opera- operators plan to make a capital ex- level of 100. Index values above 100 In contrast, restaurant operators tors remain optimistic about business penditure for equipment, expansion indicate that key industry indicators reported a net decline in customer conditions in the coming months. or remodeling in the next six months, are in a period of expansion, while index traffi c for the third consecutive month. Restaurant operators remain cau- down slightly from 64 percent who values below 100 represent a period of Thirty-fi ve percent of restaurant opera- tiously optimistic about sales growth reported similarly last month. CMN Our Expertise in World Dairy Markets Makes MCT Your Global Partner for Successful Results

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Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 57 NEW PRODUCTS FOR DAIRY MANUFACTURERS Multi-Conveyor releases new dairy devices Biocatalysts to showcase latest technology WINNECONNE, Wis. — Multi-Conveyor backer plates. PARC NANTGARW, Wales — Bio- lief,” says Jon Wood, business develop- LLC recently released three new prod- The company also has debuted its catalysts Ltd. will showcase its latest ment manager, Biocatalysts. “However ucts for use in the dairy industry. These sanitary boxed cheese conveyor with advances in enzyme technology at the we can and do deliver, which in turn, include the super sanitary cleated in- high-speed curve and clamping device. Institute of Food Technologists (IFT) enables our customers to develop their cline conveyor, rotary tables and sanitary The product moves boxes of cheese Annual Meeting & Food Expo June own unique and profi table product or boxed cheese conveyor. through a horizontal curve, then down 21-24 in New Orleans. process in a shorter timescale.” The company’s super sanitary incline the line to a clamp feature that aids in In response to the need for new Biocatalysts also will be promoting conveyor has a plastic cleated chain belt- accumulation. Several frame designs enzymes to drive innovation and dif- its off-the-shelf range of enzymes at ing that was designed to move individual include features such as clean-out ports, ferentiate products from the competi- the show. This includes Promod 950L, dairy containers. The conveyor is 20 feet spray nozzles, lift-up belts, lift-out carry tion in the food ingredients industry, a microbially derived alternative to long and is made of stainless steel. The way and return way. Biocatalysts says it has developed the papain. According to Biocatalysts, conveyor has removable static dissipat- Standard sanitary features include tools to rapidly and cost-effectively Promod 950L is effi cient at hydrolyzing ing wear-strips and guide rails. spaced-off frame components, sanitary access, develop and manufacture new vegetable, animal and fi sh proteins to The system features welded stand- supports and wash-down resistant power enzymes. increase solubility, reduce viscosity offs and is wash-down compatible. The transmission components. “Now when we talk about providing a and produce specifi c fl avors. conveyor also includes a non-metal area For more information contact 1-800- large sample of a novel enzyme in weeks For further information contact for a customer supplied and mounted 236-7960 or [email protected], instead of the industry standard of 18 Biocatalysts at [email protected] metal detector. The stainless steel frame or visit www.multiconveyor.com. CMN months, we are often met with disbe- or visit www.biocatalysts.com. CMN is of open-top construction, including two vertical curves and is equipped with stainless steel fi xed guide rail brackets and single, ultra-high-molecular-weight polyethylene removable guide rails. Multi-Conveyor’s rotary tables are one of the earliest designs for accumulation or unscrambling for food and WhiteWhey™ beverage packagers. Both rotary table configurations can handle multiple container sizes and materials. The top WhiteWhey™ is the right way discs are stainless steel with machined to color your cheese

Chr. Hansen debuts New regulations in the EU and China outlaw the use of colored whey in production of baby and infant products. Also, peroxides new WhiteWhey and other cleaning chemicals are not allowed. Using Chr. Hansen’s new DairyMax™ beta-carotene (BC) as the MILWAUKEE — Chr. Hansen Inc. says only pigment to color your cheese will comply with these new regu- its new cheese coloring solution, an lations as BC occurs naturally in milk. alternative to annatto, allows produc- Our new WhiteWhey™ solution eliminates the need for chemi- ers of Cheddar and Gouda byproduct to cal treatment as there is less than 3% carry over of pigment into get more value from their whey, which the whey. Additionally, superior stability over annatto makes our WhiteWhey™ solution the right way to color your cheese. consumers desire to be white, while maintaining a great visual appearance of their cheese products. “We call it WhiteWhey,” says Thomas Christensen, industry product manager, Natural Colors Division, Chr. Hansen. “By replacing annatto with the beta-carotene- based WhiteWhey colors, cheese producers will experience an 85-95 percent reduction in color transfer to the whey. The cheese will maintain the same deli- cious yellow to red shades as our new WhiteWhey colors offers a 1:1 color match compared to annatto-based solutions.” The patent-pending WhiteWhey solution also is superior to beta-carotene based solutions available on the market because these colors also transfer into the whey, the company adds. “The preliminary feedback we have received from the dairy industry is very positive,” Christensen says. “Cheesemak- ers welcome the innovation because it facilitates better whey production but also because there is an international push from authorities, as well as the food industry, to phase out carry-over of food colorants in foods for infants and young children. New Chr. Hansen, Inc 9015 W. Maple Street WWW.CHR-HANSEN.COM regulation in the EU and China outlaws an- Milwaukee, WI 53214 natto residues in whey used for infant nutrition products. Using beta-carotene instead Find out more at www.chr-hansen.com Toll Free: 800-558-0802 WWW.CHR-HANSEN.COM of annatto will comply with the regulation as beta-carotene occurs naturally in milk.” For more information go to www.chr-hansen.com. CMN For more information please visit www.chr-hansen.com Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 58 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

Federal Trade Commission seeks public comments on Fair Packaging and Labeling Act WASHINGTON — The U.S. Federal ing public comment on the overall costs, and economic impact of its rules and • Use of the term “introductory Trade Commission (FTC) is request- benefits, necessity, and regulatory regulations under the Fair Packaging offer” or words of similar import on and Labeling Act (FPLA). packaging unless, among other things, FPLA, enacted in 1966, is designed the product is new, has been changed to facilitate value comparisons and in a substantial respect or is being prevent unfair or deceptive packaging introduced into the trade area for the Service and labeling of many consumer com- fi rst time. modities, including most food products. • Use of the term “economy size” or Your One Stop The regulations implementing FPLA words of similar import on packaging Equipment require that all consumer commodities unless, among other things, the product Centrifuge be labeled to disclose the identity of the is offered at a per-unit price reduced commodity, which must appear on the at least 5 percent from the actual re- Source Parts principal display panel of the commod- tail price of all other differently sized ity in a conspicuous type and position so packages of the same product offered We specialize in the service, repair and that it is easy to read and understand; at the same time. Alfa Laval Tetra Pak the name and place of business of the In an advance notice of proposed remanufacturing of , product’s manufacturer, packer or rulemaking published in the March 19 and Westfalia centrifuges. Separators, Inc. distributor; and the net quantity of Federal Register, FTC says it is specifi - keeps your equipment in production and contents in terms of weight, measure cally seeking comments on a number running efficiently. or numerical count. of questions related to its FPLA rules, Under FPLA, FTC has discretionary including whether there is a continuing 24/7 Parts & Service authority to prevent consumer decep- need for the rules as currently promul- Bowl Repair/Balancing tion or to facilitate value comparisons. gated; what benefi ts the rules have FTC has used this authority to issue provided to, or what signifi cant costs Centrifuge Controls regulations prohibiting three types of the rules have imposed on, consumers; Variable Frequency presentations: and what modifi cations should be made Drives • Use of the term “cents-off” or to the rules. words of similar import on packaging, Comments must be submitted by unless, among other things, the claim May 21 and can be submitted electroni- refl ects a true savings from the seller’s cally at https://ftcpublic.comment- ordinary and customary price. works.com/ftc/fairlabelingact. CMN International Dairy Federation releases monograph on importance of salt in cheese BRUSSELS — The International The report was following the World Dairy Federation (IDF) has released Health Organization recommendation a monograph titled, “The Importance to reduce sodium from all food sources of Salt in the Manufacture and Ripen- to reduce the risk of cardiovascular ing of Cheese,” which experts in the and coronary heart disease and stroke. field have compiled using the latest The new IDF publication explains (800) 233-9022 scientific knowledge. major differences in the role of sodium www.separatorsinc.com This monograph illustrates that the in different food products. This should global dairy sector recognizes the im- be taken into account when defining For more information please visit www.separatorsinc.com pact of sodium intake on human health. sodium reduction strategies, IDF says. “For foods like cheese, the reduction of salt is limited by food safety 241%'55'0)+0''4+0)(#%+.+6;#4%*+6'%674' considerations and technological #0&'0)+0''4+0)&'5+)0#..70&'410'411( and functional needs,” says Dr. Paul Paquin, Institute of Nutrition and Functional Foods, Dairy Science and 99GJCXGCWPKSWGCRRTQCEJKPGJCXGCWPKSWGCRRTQCEJKP Technology Research Center, Univer- WPWPFGTUVCPFKPIVJGMG[FKUKRNKPGUFGTUVCPFKPIVJGMG[FKUKRNKPGU sité Laval, Quebec City, Quebec. “In QQHCHCEKNKV[D[KPEQTRQTCVKPIQWTHCHCEKNKV[D[KPEQTRQTCVKPIQWT CTEJKVGEVWTCNCPFGPCTEJKVGEVWTCNCPFGPIKPGGTKPIIKPGGTKPI certain cases the food matrix can even UUGTXKEGUCUCTGUWNVKVETGCVGUGTXKEGUCUCTGUWNVKVETGCVGU reduce the impact of sodium on blood CUGCOCUGCONGUUTGNCVKQPUJKRDGVYGGNGUUTGNCVKQPUJKRDGVYGGPP pressure, as has been demonstrated VVJGOCPWHCEVWTKPIRTQEGUUCPFJGOCPWHCEVWTKPIRTQEGUUCPF with certain milk products.” VJVJGDWKNFKPICTQWPFKV6JKUGDWKNFKPICTQWPFKV6JKU The report concludes that further WPWPKSWGCRRTQCEJFGNKXGTUCDGVVGTKSWGCRRTQCEJFGNKXGTUCDGVVGT QQWVEQOGCPFGPUWTGUQWTENKGPVUWVEQOGCPFGPUWTGUQWTENKGPVU research on the impact of salt reduc- CNYC[UIGVCDGVVGTRNCP tion in the area of food safety is still required. (QTOQTGKPHQTOCVKQPIQVQ(QTOQTGKPHQTOCVKQPIQVQ “The reformulation of some foods, GZEGNGPIKPGGTEQOQTGOCKNGZEGNGPIKPGGTEQOQTGOCKN such as cheese, would be a much WUCVKPHQ"GZEGNGPIKPGGTEQO more difficult process compared to other foods. In order to reduce the salt content of cheese, reductions need to be made with care, so as not Always a better plan to affect the safety and quality of the product, and to allow for the consumers’ palate to adjust,” Paquin says. “In GZEGNGPIKPGGTEQO addition, manufacturing procedures need to be developed further. From GZEGNRTQEGUUGPIEQO the perspective of today, the addition of salt will still remain an integral part For more information please visit www.excelprocesseng.com of the process of cheesemaking.” CMN Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 59 NEWS/BUSINESS

USDA Economic Research Service reports 25 billion pounds of food loss from dairy products WASHINGTON — A report on retail consumer level. for policymakers and the food industry or recover for human consumption and consumer level food loss, re- The report says 31 percent — or to set targets and develop initiatives, given: technical factors (for example, cently published by USDA’s Economic 244 pillion pounds — of the 430 bil- legislation or policies to minimize food perishability, food safety, storage and Research Service, estimates that in lion pounds of available food supply waste, conserve resources and improve temperature); temporal and spatial 2010 there were 25.4 billion pounds at the retail and consumer levels in human nutrition. Reducing food loss factors (such as the time needed to de- of total U.S. retail and consumer level 2010 went uneaten. Retail level losses also could help to reduce food prices liver food to a new destination, and the food losses from dairy products — represented 10 percent (43 billion in the United States and the rest of dispersion of food loss among millions the highest of any single commodity pounds) and consumer level losses the world. of households, food processing plants group. Vegetable losses totaled 25.2 21 percent (90 billion pounds) of the However, USDA says recovery costs, and foodservice locations); individual billion pounds, grain product losses available food supply. The estimated food safety considerations and other consumers’ tastes, preferences and 18.5 billion pounds and fruit losses total value of food loss at the retail and factors would reduce the amount of food habits (such as throwing out 18.4 billion pounds in 2010. consumer levels in the United States food that actually could be recovered milk left over in a bowl of cereal); and The estimated total value of dairy was $161.6 billion in 2010. for human consumption. The study economic factors (including costs to product loss at retail and consumer USDA notes that food loss is becom- also reviews literature and finds that recover and redirect uneaten food to levels in 2010 was $27.0 billion. The ing an increasingly important topic both food loss is economically efficient another use). report notes $6.4 billion of this was domestically and internationally. Better in some cases. USDA says there is a For more information or to view from fluid milk, and $20.5 billion estimates of the amount and value of practical limit to how much food loss the full report, visit www.ers.usda.gov/ from other dairy products, with the food loss, including food waste, could the United States or any other country publications/eib-economic-informa- majority of losses coming from the help serve as quantitative baselines could realistically prevent, reduce tion-bulletin/eib121.aspx. CMN European Union and New Zealand may consider free trade agreement, deepen relations WELLINGTON, New Zealand — New ing the Nuclear Security Summit in The for refreshing our trade and economic the agenda — and that’s a step forward. Zealand and the European Union have Hague, Netherlands. relationship over the next 12 months.” We’re going to come back to this in 2015 agreed to take steps to deepen their The EU is New Zealand’s third-largest Key notes that this is the ﬁ rst time the to take decisions on what to do next.” relationship, including through a pos- trading partner, with more than NZ$16 EU has agreed to consider a free trade In addition to trade issues, Key sible free trade agreement, according million in two-way trade of goods and agreement as one such option. says New Zealand and the EU also are to a statement from New Zealand Prime services, and is a long-standing close “This is a signiﬁ cant development,” working to conclude a new partnership Minister John Key. friend and partner, Key says. he says. “We’ve always said a free trade agreement that will provide a blueprint Key recently met with Jose Manuel “However, we can’t afford to be agreement is the obvious next step. We’re for all aspects of their relationship Barroso, president of the European complacent, especially given the shift not there yet, but the issue is now on well into the 21st century. CMN Commission, and Herman Van Rompuy, in economic gravity to Asia,” Key says. president of the European Council, dur- “We’ve agreed to consider our options Contact details: KROHNE Inc. OPTIQUAD - For accurate inline 7 DearbornAnalysis Road x 4 measurement of protein, fat and Peabody, MA 01960 lactose Tel.: 800-FLOWING (800-356-9464) A spectroscopic inline analyzer with up to [email protected] 4 optical analysis methods www.krohne.com/northamerica •Inline measurement of protein, fat and lactose A&B Process Systems designs, fabricates & •Non-contact analysis installs the finest Process Systems available! •High precision, long-term stability ON TIME & IN BUDGET •For use in dynamic control loops We are located in the heart of Dairyland having •Eliminates the need for sampling decades of experience serving the dairy industry. •Eliminates the need for daily cleaning We inspect, & test our products and components •Impressive price/performance ratio to precise standards using the latest technology •Ideal for process control loops or in our Hygienic & A.S.M.E. Certified facilities. quality monitoring Products: (not limited to) Clean-in-Place (CIP) Mix Tanks Melt Systems Process Piping Installation VISCOLINE - Inline rheometer reveals a HTST & Vat Pasteurization precise picture of your process viscosity HTST Balance Tanks HTST Hold Tubes • Continuous inline viscosity measurement VacuShear® for process control and monitoring appli- Flavor Vats cations Services Provided: (not limited to) Batching & Blending Systems • Ideal for Non-Newtonian applications Process Engineering Transfer Panels • No moving parts - simple to install Custom Design & Fabrication Modular Process Systems Automation & Controls • Analog outputs or digital communications Water & Wastewater Management Factory Acceptance Testing • 0.2% repeatability, 0.1 cp resolution Installation

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Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 60 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

Holsteins produce more milk for daughters than sons, according to new study in PLOS One

MANHATTAN, Kan. — A study by PLOS One, has found Holstein dairy cows records from 1.49 million dairy cows a database managed by Dairy Records Kansas State University and Harvard produce more milk for female offspring. showed that cows produce signifi cantly Management Systems, Raleigh, N.C. University researchers, published in A study of 2.39 million lactation more milk for daughters than for sons It’s likely that hormones from the across lactation, says Barry Bradford, as- fetus and placenta differ between fetal sociate professor, department of animal sciences and industry, Kansas State. Bradford, along with Dr. Katie Hinde, department of human evolutionary biol- “Our results provide the ogy, Harvard; Abigail Carpenter, gradu- fi rst direct evidence that ate student, Kansas State; and John Clay, Dairy Records Management Systems, the sex of a gestating collaborated on the study. fetus can infl uence milk “Our results provide the fi rst direct Serving Up evidence that the sex of a gestating production.” fetus can infl uence milk production,” Fresh Ideas Since 1949 Bradford says. “One possible explanation Barry Bradford is that a daughter is able to let her mom Kansas State Experts in Dairy Markets Your Single Source for Obtaining a Comprehensive know, in advance, that she expects to s #OMPREHENSIVE5NDERSTANDINGOF Selection of Dairy Products receive more milk than her brothers.” -ARKET4RENDS 0RODUCT3OURCES The researchers found the sex of the 0RICE&LUCTUATIONSAND6OLATILE s &LUID-ILK fetus a cow is carrying can enhance or sons and daughters. Those hormones 'OVERNMENT2EGULATIONS s "UTTER diminish the production of milk during may subsequently enter the maternal s &EDERAL/RDER0OOLING s #HEESE an established lactation and that the sex bloodstream and affect milk-producing s 2AW-ILK5&2/ s &ORWARD#ONTRACT0RICING of the fetus gestated in the fi rst preg- cells in the mammary gland, the re- s #REAM s )NGREDIENT#OST-ANAGEMENT nancy has persistent consequences for searchers say. s .ONFAT$RY-ILK milk production on the second lactation. “After fi nding the programming ef- s ,OGISTICS-ANAGEMENT s 7HEY0OWDER “Among the surprises in this study fect of fetal sex on subsequent lactations, was the fact that the bias was in favor of our team discussed the possibility that daughters rather than sons, as some evo- daughters were releasing hormones lutionary hypotheses have predicted,” into the maternal circulation that could Bradford says. “Daughters seemed to directly infl uence the mammary gland,” have the most dramatic effect on the Bradford says. “It occurred to us that if initial development of the mammary this was true, becoming pregnant with gland, because the bias against sons was a daughter might infl uence milk produc- greatest in the fi rst lactation.” tion even in an ongoing lactation. I was The team also found that the percent fl oored when we tested that effect and fat and protein in milk did not differ found it to be signifi cant as well.” between cows that gestated a son or Cows with two daughters back-to- T.C. Jacoby & Co. daughter, so the quality of milk was the back produced about 445 kilograms (980 1716 Hidden Creek Court same. However, because the quantity pounds) more milk across the fi rst two St. Louis, MO 63131 was greater after gestating a daughter, lactations than did cows with back-to- 314/821-4456 the total amount of milk fat and protein back sons, Bradford says. 1-800-877-9556 Fax: 314/821-3251 after gestating a daughter were higher Artifi cial insemination is standard www.jacoby.com than after gestating a son. practice in the dairy industry and sex- Contact Ted C. Jacoby III The study was derived from all selected semen is an option for producers to buy. For more information please visit www.jacoby.com lactation records from 1995 to 1999 in “According to our rough calculations, taking into account the wholesale value of milk, the number of two-year-old heifers added to U.S. dairy herds annually, the production advantage across the fi rst two lactations of conceiving a daughter on the fi rst pregnancy, and the increased probability of conceiving a daughter from sex-selected semen, suggests a gross value in the neighbor- hood of $200 million in milk production across the fi rst two lactations alone,” the team reports. The researchers also hypothesize the same processes happening in dairy cows could be occurring during the human gestation period. “This research in cows demonstrates that the fetus can infl uence the milk the mother produces during lactation and limited evidence suggests that similar processes may be operating in humans,” Hinde adds. “Such a fi nding has potential implications for nutrition management of babies in neonatal intensive care units and selection of donor milks. And such research can inform infant formulas tai- lored more specifi cally to the physiologi- For more information please visit www.ivarsoninc.com cal needs of sons and daughters.” CMN

Color-coded mart tags could warn consumers of expired, spoiled milk, other products DALLAS — A color-coded smart tag could When manufacturers, grocery-store that the product should remain fresh for vitamin C are also in the tags, reacting tell consumers whether a carton of milk owners and consumers do not know if 14 days under refrigeration, but the tag slowly and controllably.” has turned sour or a can of green beans has the food has been unduly exposed to is now orange, it means that the product Although the nanorods are made of spoiled without opening the containers, higher temperatures, which could cause is only roughly half as fresh. gold and silver, a tag would still be very according to researchers. The tag, which unexpected spoilage, the tag still gives a The researchers developed and tested inexpensive, and all the chemicals in the would appear on the packaging, also could reliable indication of the quality of the the tags using E. coli in milk as a reference tiny tag cost less than one cent — $0.002, be used to determine if medications and product, Zhang adds. model. “We successfully synchronized, Zhang says. other perishable products are still active The tags, which are about the size of at multiple temperatures, the chemical “In addition, all of the reagents in the or fresh. a kernel of corn, would appear in various evolution process in the smart tag with tags are nontoxic, and some of them (such This report on the color-changing food color codes on packaging. microbial growth processes in the milk,” as vitamin C, acetic acid, lactic acid and deterioration tags was presented as part of “In our conﬁ guration, red or reddish Zhang says. agar) are even edible,” Zhang adds. the 247th National Meeting & Exposition orange would mean fresh,” Zhang ex- The tags contain tiny metallic nanoro- This technique has been patented of the American Chemical Society. plains. “Over time, the tag changes its ds that, at different stages and phases, in China, and some preliminary results The study, led by Dr. Chao Zhang, color to orange, yellow and later green, can have a variety of colors: red, orange, have been published in American Peking University, Beijing, China, was which indicates the food is spoiled.” yellow, green, blue and violet. Chemical Society Nano. The next step supported by National Natural Science The colors signify a range between “The gold nanorods we used are inher- is to contact manufacturers and explain Foundation of China, Hong Kong Research 100 percent fresh and 100 percent ently red, which dictates the initial tag how the tag would be useful for them Grants Council and National Basic Re- spoiled. For example, if the label says color,” Zhang says. “Silver chloride and and their customers, Zhang says. CMN search Program of China. “This tag, which has a gel-like consistency, is really inexpensive and safe, and can be widely programmed to mimic almost all ambient-temperature deterioration processes in foods,” Zhang says. ENTERPRISE “Use of the tags could potentially solve the problem of knowing how fresh packaged, SOFTWARE perishable foods remain over time.” SOLUTIONS FOR Italy’s Strachitunt THE CHEESE AND granted PDO status DAIRY INDUSTRY. BRUSSELS, Belgium — Strachitunt, a Blue cheese traditional to Italy’s Val- taleggio region, recently was granted · Order Management PDO status by the European Commis- · Manufacturing and MRP sion. · Inventory Management Strachitunt is a cylindrical Blue · Warehouse Management cheese made from raw whole cow’s · Lot Traceability milk using a dual-curd technique and · Procurement matured for at least 75 days. It has an · Financial Management aromatic and intense ﬂ avor, ranging · Business Intelligence from mild to spicy, which can become · Catch Weight Processing more pronounced as it matures. · Milk Procurement and Payroll All stages of the production process must take place within an area that www.tgiltd.com/cheese includes the municipalities of Taleggio, Vedeseta, Gerosa and Blello, located in Italy’s Bergamo province at a minimum altitude of 700 meters above sea level. These areas make up the Valteleggio VISIT US AT ICTE region. Strachitunt PDO cheese may be cut and packaged outside the geographi- BOOTH #507 cal production area. Strachitunt is the product of the ancient dual-curd cheesemaking technique, which requires the use of two curds: one warm and one cold, obtained approximately 12 hours apart from the two daily milkings. The curds are combined and mixed to form a single cheese. The dual-curd technique emerged as a result of the necessity of processing milk immediately after milking, as it was impossible to keep it chilled. This method allowed the warm curd to be used as soon as it was obtained together with the cold curd from the previous milk processing. Strachitunt’s distinguishing characteristics are its special production method, its degree of marbling and its compact, marbled texture melting away from the rind with creamy streaks. CMN For more information please visit www.tgiltd.com/cheese

Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 62 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

Survey: Chinese consumers view NZ dairy as less safe than dairy from other countries LANZHOU, New Zealand — A re- United States, Canada and Australia. ber 2013, two months after Fonterra’s reputation as a trusted supplier of food cently-released consumer confi dence While the majority of respondents botulism scare that sparked a global is trending in China. Chinese Ambas- survey conducted by New Zealand’s rated New Zealand’s dairy products recall of infant formula, though it sador to New Zealand Wang Luton Massey University shows New Zealand as “very safe” (about 72 percent), this turned out to be a false alarm. Steve recently said New Zealand accounts dairy products are regarded by Chinese was far below the “very safe” percent- Flint, professor of food safety and mi- for 70 percent of China’s imported consumers as carrying a greater food age in other countries as well. The EU crobiology at Massy University, says this dairy products. safety risk than products from the Eu- ranked highest with nearly 88 percent, likely had an infl uence on the results. “China is one of our biggest export ropean Union, United States, Australia followed by the United States with 87 “If this is true, then this demon- markets, and we have long been of and Canada. percent. strates the power of media publicity the opinion that the Chinese trust About 28 percent of the 531 sur- Meanwhile, only 35 percent of Chi- in infl uencing people’s trust in food New Zealand products,” Flint says. vey participants rated New Zealand nese consumers rated dairy products safety,” Flint says. “If this is not the case, then we have products as “not very safe.” This is a from China as “very safe,” while 65 He adds that the university hopes to reassess our international standing signifi cantly higher percentage than percent rated them as “not very safe.” to conduct a similar survey in the fu- when it comes to how our customers products from the European Union, The survey was conducted in Octo- ture to determine how New Zealand’s view the safety of our food.” CMN Fonterra launches China-New Zealand dairy exchange to support sustainable development AUCKLAND, New Zealand — Fonterra of knowledge, research and dairy exper- • Hosting an annual China-New and the New Zealand dairy industry,” recently announced the launch of the tise,” says Kelvin Wickham, president of Zealand Dairy Forum to bring research- says Wang Yuchan, a scientist with the China-New Zealand Dairy Exchange Fonterra Greater China and India. “Both ers together to share research and best China Ministry of Agriculture’s National Centre in Beijing. The center is a joint parties have world-class dairy research practice in key dairy issues; Dairy Industry and Technology System. initiative between Fonterra and China’s and know-how so we are very pleased • Overseeing joint research by China “We hope to leverage the China-New National Dairy Industry and Technol- to be playing a key role in bringing this and New Zealand dairy experts on dairy Zealand Dairy Exchange Centre as ogy System to support the sustainable initiative to life.” industry policy and technologies; and a platform to learn more about New development of the dairy industry in The center will develop and over- • Implementing a “Golden Key” Zealand’s technology and expertise, both countries. see programs in policy development training program to provide dairy per- jointly conduct research and devel- “It is a key priority for Fonterra to in the China and New Zealand dairy sonnel with training and technology opment, and undertake technology contribute to the development of the sectors, academic exchanges, industry solutions to assist China’s local dairy exchanges and training on dairy sector Chinese dairy industry, and we believe promotion, dairy technology research industry development. issues. This will help us to promote the there is a lot to be gained by both New and personnel training. Its fi rst three “We’re very pleased to have this sustainable development of dairy in Zealand and China through the sharing initiatives will be: in-depth cooperation with Fonterra both New Zealand and China.” CMN New Innovation In Cheese COME TO THE Cutting Technology Automatic Exact Weight EXPERTS WHEN Cheese Cutter 3001 AEW Tu-Way YOU’RE TALKING

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Transparency Market Research report predicts global demand for cheese production to grow ALBANY, N.Y. — Transparency Mar- cheese which account for 40.5 percent be the fastest growing market with an Mexican and Italian are major factors ket Research recently debuted a of the overall share, followed by other estimated CAGR of 7.9 percent from contributing to the market growth in market report, “Cheese (American, types of cheese that accounted for 27.7 2013 to 2019. Economies such as Ja- this region. Economies such as Brazil, Italian, Hard, Soft, Fresh and Others) percent of the market share. Soft cheese pan, India and China are expected to Italy and Argentina meanwhile also offer Market — Global Industry Analysis, is expected to grow at a CAGR of 7.2 be major contributors to this growth. huge market opportunities. Size, Share, Growth, Trends and Fore- percent from 2013 to 2019. Fresh cheese, Increasing consumer preference toward The report notes that while there are cast, 2013-2019.” due to its nutritional qualities, unique cheesy cuisine, rising disposable income many brands available in the market, According to the report, global de- taste and increasing health conscious- and population are the major factors very few have a signiﬁ cant market share. mand for cheese is expected to grow at ness among people, is expected to grow contributing to the growth of cheese in Some of the major players are Groupe a compound annual growth rate (CAGR) at a rate of 7.0 percent from 2013 to 2019. this region. Danone S.A., Kraft Foods Group Inc., of 7.3 percent in terms of revenue from Europe dominated the global cheese At the regional level, the United Saputo Inc. and Arla Foods Inc. The 2013 to 2019. The market was valued at market and accounted for more than States is the largest cheese market rest of the market is occupied by various $72.45 billion in 2012 and is expected to 38.8 percent of the global demand in followed by France. The U.S. market small and private players. reach $118.44 billion by 2019. 2012, followed by North America, which is expected to grow at a CAGR of 7.5 To view the table of contents, re- The report notes that the global accounted for 32.7 percent share for the percent from 2013 to 2019. Increasing quest a sample or purchase the report, cheese market witnessed growth in same year, the report says. However in snacking habits of consumers and a rise visit www.transparencymarketresearch. recent years due to a growing fast food the future, Asia Paciﬁ c is expected to in more cheesy ethnic cuisines such as com/global-cheese-market.html. CMN industry. The high nutritional value of cheese is another factor contributing to market growth. The perishable nature of cheese and stringent government regulations are the major growth barriers to the market. However, product innovation provides a huge opportunity for market players. In 2012, the global cheese market by product type was dominated by Italian

Study shows protein may be to blame in lactose intolerance

LONDON — The International Jour- nal of Food Sciences and Nutrition recently released a study showing that gastrointestinal discomfort may stem from the consumption of specific milk proteins, not just lactose. Rats were the subjects of the study and revealed findings on the benefits of A2 brand milk. The study analyzed and compared A1 milk, which contains a mutated beta-casein protein, and A2 milk — cow’s milk that contains the A2 type of beta-casein protein rather than the more prevalent A1 protein. A2 milk is branded by A2 Corp. and sold mostly in Australia, New Zealand and the United Kingdom. The beta-casein proteins found in cow’s milk are made of a string of 209 linked amino acids. The difference between A1 and A2 is one of those amino acids, according to the study. Half of the rats in the study consumed only A1 cow’s milk and the other half consumed only A2 cow’s milk. The study reports the interference to aspects of digestive function by the protein, A1 beta casein, but not A2. “These findings are not going to help the small percentage with med- ically-diagnosed lactose intolerance,” says Dr. Andrew J. Clarke, co-author of the study and chief scientific officer, A2 Corp. “They underscore the potential to make the benefits of milk accessible to millions of consumers who have limited or avoided milk consumption owing to its interference with aspects of digestive function.” CMN For more information please visit www.ASMscience.org Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 64 CHEESE MARKET NEWS® — April 18, 2014 NEWS/BUSINESS

New analysis calls for more emphasis on livestock to curb climate change, emissions For more information please visit www.cheesemarketnews.com

CORVALLIS, Ore. — While climate One of the most effective ways to cut change negotiators struggle to agree on methane, according to the research- ways to reduce carbon dioxide (CO2) ers, is to reduce global populations of emissions, they have paid inadequate ruminant livestock, especially cattle. attention to other greenhouse gases Ruminants are estimated to comprise associated with livestock, according the largest single human-related to “Ruminants, Climate Change, and source of methane. By refl ecting the Climate Policy” — an analysis by an latest estimates of greenhouse gas international research team recently emissions on the basis of a life-cycle published as an opinion commentary analysis, the researchers observed in Nature Climate Change. that greenhouse gas emissions from A reduction in non-CO2 greenhouse cattle and sheep production are 19 to gases will be required to abate climate 48 times higher (on the basis of pounds change, say the researchers. Cutting of food produced) than they are from releases of methane and nitrous ox- producing protein-rich plant foods ide, two gases that pound-for-pound such as beans, grains, or soy products. trap more heat than CO2, should be Unlike non-ruminant animals such considered alongside the challenge of as pigs and poultry, ruminants produce reducing fossil fuel use. high amounts of methane in their William Ripple, a professor in digestive systems. the College of Forestry at Oregon Although CO2 is the most abundant State University, and co-authors from greenhouse gas, the international Scotland, Austria, Australia and the community could achieve a more rapid United States, reached their conclu- reduction in the causes of global warm- sions on the basis of a synthesis of ing by lowering methane emissions scientifi c knowledge of greenhouse through a reduction in the number of gases, climate change and food and ruminants, the authors say, than by environmental issues. They drew from cutting CO2 alone. a variety of sources including the Food The authors also observed that, and Agricultural Organization, the on a global basis, ruminant livestock •Silos United Nations Framework Conven- production is having a growing impact tion on Climate Change (UNFCCC) on the environment: •Processors and recent peer-reviewed publications. •Globally, the number of ruminant “Because the Earth’s climate may livestock has increased by 50 percent •Horizontal Storage Tanks be near a tipping point to major cli- in the last 50 years, and there are now •Custom Specialty Equipment mate change, multiple approaches are about 3.6 billion ruminant livestock on needed for mitigation,” says Ripple. the planet. …and More! “We clearly need to reduce the burning •About a quarter of the Earth’s land of fossil fuels to cut CO2 emissions. But area is dedicated to grazing, mostly for Paul Mueller Company • 1600 W. Phelps St. • Springfield, MO 65802 that addresses only part of the problem. cattle, sheep and goats. [email protected] • 1-800-MUELLER • www.paulmueller.com We also need to reduce non-CO2 green- •A third of all arable land is used ©2013 Paul Mueller Company 382-7 house gases to lessen the likelihood of to grow feed crops for livestock. For more information please visit www.paulmueller.com us crossing this climactic threshold.” In addition to reducing direct methane emissions from ruminants, Automation Solutions cutting ruminant numbers would deliver a signifi cant reduction in the From the Brine or Robotic Cells greenhouse gas emissions associated Vision Systems with the production of feed crops for Engineering & Design Services livestock, the researchers add. 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CMN Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 65 NEWS/BUSINESS

Diets low in saturated fat fail to curb heart AMPI reports $1.8 billion in sales in 2013 disease, according to study in Open Heart BLOOMINGTON, Minn. — Associ- Cheese and butter packaged for LONDON — Diets low in saturated fat LDL, which is more harmful to heart ated Milk Producers Inc. (AMPI) consumers at AMPI’s plants also don’t curb heart disease risk or help health than pattern A (large buoyant) held its annual meeting here March grew, with cheese sales up 7 percent people live longer, says a leading U.S. LDL, as well as creating a more unfavor- 24-25 and announced cooperative and butter sales, which have risen cardiovascular research scientist and able overall lipid profi le, he says. highlights from the past year, which for eight consecutive years, up 3 doctor of pharmacy in an editorial in the “Furthermore, several other studies included sales of $1.8 billion and percent. Nearly 70 percent of AMPI’s open access journal Open Heart. indicate that a low-carb diet is better for earnings of $7.5 million in 2013. consumer-packaged business is sold Dietary advice to replace saturated weight loss and lipid profi le than a low “Our manufacturing capacity to foodservice customers. fats with carbohydrates or omega 6-rich fat diet, while large observational studies and production fl exibility made it The export market accounted for polyunsaturated fats is based on fl awed have not found any conclusive proof that possible for AMPI to reap the 23 percent of AMPI powder sales, and incomplete data from the 1950s, a low fat diet cuts cardiovascular disease benefi ts of increased demand for primarily to Mexico. In 2013 the argues Dr. James DiNicolantonio. risk,” DiNicolantonio says. our core product line — cheese, cooperative marketed a total of 5.8 Dietary guidelines should be urgently A recent analysis of published trial butter and powdered dairy prod- billion pounds of milk through 10 reviewed and the vilifi cation of saturated data shows that replacing saturated fats ucts,” AMPI President and CEO Ed manufacturing plants, and its 2,600 fats stopped to save lives, he says. and trans fatty acids with omega 6 fatty Welch told the approximately 400 dairy farmer-owners shared $10 mil- DiNicolantonio points out that the acids, without a corresponding rise in members, employees and guests at lion in equity payments. demonization of saturated fats dates omega 3 fatty acids, seems to increase the meeting. “Coupled with plant The annual meeting culminated back to 1952, when research suggested the risk of death from coronary heart improvements, the cooperative’s with delegates considering resolu- a link between high dietary saturated fat and cardiovascular diseases. performance improved and balance tions and reviewing AMPI’s legisla- intake and deaths from heart disease. “We need a public health campaign as sheet strengthened.” tive priorities. That research drew conclusions from strong as the one we had in the 70s and The cooperative’s American-style “Through carefully considered data from six countries, choosing to ig- 80s demonizing saturated fats, to say that cheese production totaled 400 mil- moves made at every level of our nore the data from a further 16, which we got it wrong,” DiNicolantonio says. lion pounds in 2013 and remains cow-to-consumer business, we made didn’t fi t with the hypothesis, and which Anyone who has had a heart at- its top product category. AMPI also great progress in 2013,” says Steve subsequent analysis of all 22 countries’ tack should not be thinking of re- was a leader in Midwest powder Schlangen, AMPI chairman of the data, disproved, DiNicolantonio says. placing saturated fats with refined production. Products such as nonfat board. “This was done by focusing While a low fat diet may lower “bad” carbs or omega 6 fatty acids — par- dry milk, whey protein concentrate on a core product line and taking an (LDL) cholesterol, there are two types ticularly those found in processed and lactose were sold to domestic active role in reforming dairy policy of LDL cholesterol. Switching to carbs vegetable oils containing large amounts and global customers as demand for that provides meaningful options may increase pattern B (small dense) of corn or saffl ower oil, he adds. CMN milk proteins increased worldwide. for reducing price risk.” CMN

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University of Iowa study shows healthy foods hold their own in concessions sales

IOWA CITY, Iowa — In the fall of can be reluctant to tinker with a $6,599 the year before, an increase offerings and adding healthy options 2008, the high school booster club reliable cash generator like conces- of 4 percent. Moreover, the healthy can be done by working in concert in Muscatine, Iowa, took a chance. sion sales. foods made up 9.2 percent of conces- with parent groups. Furthermore, Researchers from the University of “I don’t think without (revenue sion sales, signaling the new products these modifications can provide rea- Iowa asked whether the club would from) booster clubs, especially with could boost overall sales. Parents and sonable revenue and profit margins add healthy foods, from apples to how schools are cutting things, they’d students also said they were happy without negative effects on customer string cheese, to its concessions be able to do it,” says Kate Hansen, with the healthy-food choices, ac- satisfaction.” menu; and if the club would use former president, Muskie Boosters. cording to surveys cited in the study. To date, six other school booster healthier ingredients in its nachos However, the little gamble paid “This study is the first to evaluate clubs in Iowa have added healthy and popcorn. off for the Muskies. According to a the results on satisfaction and sales foods to their concession menus, Booster clubs across the United new study published this month in of making changes to concession- following a how-to guide written by States directly support schools’ ath- the Journal of Public Health, the stand offerings in school settings,” Laroche based on her experience in letic and extra-curricular programs club netted stable sales and revenues says the research team, led by Hel- Muscatine. like band and choir. with the healthy food additions over ena Laroche, assistant professor in “Booster groups have worried that The Muskie Boosters, for instance, one full season. internal medicine and pediatrics, healthier items wouldn’t sell, and it’s raise $90,000 annually for athletics Profits remained intact as well. University of Iowa, and the study’s important for them to make money to and other outside school activities. Average sales per varsity football corresponding author. “It provides support student activities,” Laroche With crucial dollars at stake, clubs game rose to $6,849 in 2009 from preliminary evidence that altering says. “This shows it can be done.” The Muskie Boosters offered eight healthy foods: apples, carrots and dip, chicken sandwiches, granola bars, pickles, soft pretzels, string cheese and trail mix. The items were sold during the 2009 fall season at Mus-

Remarks by Steve Forbes catine High football games, volleyball Former Secretary of State Leadership From the matches and swim meets. Hillary Rodham Clinton Ancient World to Today Additionally, boosters substituted canola oil for coconut oil bars in the popcorn, and changed the cheese in the nachos, eliminating trans fat from the products. The group advertised the new offerings in a poster and Capt. Richard Phillips Peyton Manning Steering Your Ship What It Takes to marketing campaign with the slogan, Through Rough Waters Be a Champion “Great taste, more variety.” While all the healthy foods sold, chicken sandwiches and pretzels dominated, accounting for 7.6 percent of all food sales. Sales of other items varied according to weather, Gary Vaynerchuk Bobby Flay venue and product visibility. Gra- Riding the Hashtag in From High School Social Media Marketing Drop-Out to Culinary Star nola bars and trail mix sold better indoors, while carrots and dip were popular in benign weather at outdoor events. String cheese suffered from being tucked away in a refrigerator. Pickles were especially popular with

Harold Lloyd Harry Balzer students. Fishin’ for Sales? Eating Patterns Researchers from Cornell Univer- Better Change Lures! in America sity’s Food and Brand Lab analyzed the sales data. “If you’re a concession-stand sponsor, and you want people to eat better, and you want to make more money, add at least five healthy Laurie Demeritt Peter Diamandis Key Shifts in Achieving Innovation items,” says Brian Wansink, lab Food Culture and Breakthroughs director and marketing professor, The Big Adventure.9OUWONTWANTTOMISSTHEBEST Come Celebrate.7ERECELEBRATINGYEARSINBUSINESS Cornell University. “There’s got to 3HOWINTHEDAIRY DELI BAKERY ANDFOODSERVICEBUSINESS #AMP BYLININGUPSOMEGREATBUSINESS FOOD SPORTS ANDPOLITICAL be a critical mass, and we find that &OODIEISA DAYADVENTUREINTHE-ILE (IGH#ITYOF$ENVER SPEAKERSTOSHARETHEIRKNOWLEDGEONDELIANDBAKERY five’s a very lucky number, and ten COMPLETEWITHAROSTEROFATTENDEESINCLUDINGTHEBESTFOOD RESEARCH FOODANDCONSUMPTIONTRENDS EMERGING is even better.” BUYERS MERCHANDISERS ANDMARKETERSINTHEINDUSTRYALL TECHNOLOGIES SOCIALMEDIA MARKETINGTRENDS CONSUMER Classic concession items such GATHEREDTONETWORKANDLEARNABOUTNEWPRODUCTS TRENDS BEHAVIOR MERCHANDISINGIDEAS ANDLEADERSHIP as hot dogs, pizza and candy bars ANDNEWBUSINESSOPPORTUNITIES IDDBA’s Show & Sell Center 2014. 4HISIDEACENTER continued to sell well. But Hansen Set Your Sights High. 0ACKUPYOURGEARANDYOUR DELIVERSPEAKMERCHANDISINGIDEAS CREATIVESETS NEW says she noticed a shift in people’s BESTHIKINGSHOESASYOUMAKEYOURWAYWESTATAN THEMES SIGNAGEnTHECREATIVETHOUGHTSTARTERSYOU ELEVATIONOF 28FEETTOEXPLOREOVER 1 80BOOTHS NEEDTOHELPCREATEABETTERSELLINGENVIRONMENTIN perception and attitudes about the DAYSOFTOPSPEAKERS A 00SQFT3HOW3ELL YOURSTORES#OMPLETEWITHONSITEMERCHANDISING new offerings. MERCHANDISINGPAVILION ANDOTHERINDUSTRYEVENTS ADVICEANDAN)DEAAND0HOTO#$YOURWHOLETEAM “I think what it comes down to is WHILEYOUNETWORKANDEXCHANGEIDEASWITHNEARLY WILLBENEFITFROMTHECREATIVITYANDIMAGINATIONOF people want to have choices,” says 00OFYOURFELLOWCAMPERS RETAILMERCHANDISERSINAREALSTORESETTING Hansen. “We still sell hot dogs, we still sell pizza, we still sell candy bars. But

2EGISTER.OWs3EMINARSs3HOW0LANNERs(OTELSs%XHIBITSs3HOW3ELL#ENTER everything in life is about choices, International Dairy-Deli-Bakery Association and it’s important to put choices out 0/"OXs-ADISON 7)sCALLsFAXsVISITWWWIDDBAORG there that meets everybody’s needs and wants, and more people, it seems, For more information please visit www.iddba.org want to lead healthier lives.” CMN Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 18, 2014 — CHEESE MARKET NEWS® 67

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AlixPartners releases study on how to capture the ‘Health and Wellness Superusers’

MADISON, Wis. — A new study by ers in that market,” says David Garfi eld, as much on prepared/ready-to-eat foods “Certain product features are criti- AlixPartners, a global business advisory managing director, AlixPartners. “Health ($10.50 vs. $2.11); and over fi ve times as cally important in the health and well- fi rm, says that though they constitute and wellness has become a key battle- much on snack foods ($8.50 vs. $1.61). ness space and can often command a 26 percent of the population, Americans ground for consumer products companies •What Superusers pay for signifi cant price premium, but the trick who spend more than 40 percent of their and retailers, and companies that can win A litany of attributes, from trans- is knowing which features for which group food and beverage budgets on health and over the market-making superusers will fat-free to gluten-free, were cited when of consumers,” Garfi eld says. “At the wellness-related products (“superusers”) have a strong advantage.” AlixPartners polled superusers on their same time, of course, universal attributes account for an outsized 61 percent of all The study fi nds that superusers spend priority health and wellness product char- such as taste, value and convenience will spending in that sector, or more than $161 on average $236 per month on health and acteristics. Gluten-free characteristics are remain critical — as they are to the vast billion annually. wellness products compared to $52 per “important” or “very important” to 17 per- majority of consumers.” The study, called “Eat Well, Drink month by other consumers. Superusers cent of “superusers,” but only 10 percent • Product labels: Important,confusing Well: Capturing the Health and Wellness spend more than fi ve times on dairy prod- say they are willing to pay more than 10 Consumers do not seem to be im- Superuser in the Food and Beverage Sec- ucts per month ($31.15 vs. $5.65); almost percent more for gluten-free products. pressed by claims on product labels based tor,” includes a survey of 2,642 U.S. adults. seven times as much on prepackaged foods According to the study, 65 percent of on either scientifi c studies or consumer “This study addresses a very hot topic in ($18.70 vs. $2.70); over fi ve times as much superusers cite locally-sourced products studies. For 57 percent of superusers food and beverage today — the dramatic on frozen foods ($16.34 vs. $2.90); almost as “important” or “very important,” and 15 the ingredient list is “very infl uential” or growth in demand for health and wellness fi ve times as much on non-alcoholic bever- percent of are willing to pay more than 10 “extremely infl uential” in their purchasing products — and it zeros in on the superus- ages ($12.99 vs. $2.75); almost fi ve times percent more for locally-sourced products. decisions, the study says. However, AlixPartners says superusers are confused over health and wellness product labeling, especially in regard to organic, non-GMO and scientifi c names. “Increasing emphasis is being placed Please Visit Us in Booth 1103 on product label transparency, and con- April 22-24, 2014 sumers are saying they want more informa- Wisconsin Center • Milwaukee, WI tion,” says Jonathan Greenway, director, AlixPartners. “At the same time, many consumers remain confused by unclear standards for product attributes such as GMO, by scientifi c ingredient names and by the health impact of everyday ingredients.” •Preferred channels Traditional grocery stores capture 43 percent of superusers’ spending, mass retailers take 17 percent, club stores 12 percent and large health food stores capture 16 percent, the report says. Shoppers 48-66 years old spend 47 percent of their health and wellness budget at traditional grocery stores, in comparison to 31 percent of the budget for shoppers 18-24, according to AlixPartners. “These trends point to continued pressure on traditional grocers and highlight the channel diversifi cation of health and wellness spending,” says Richard Vitaro, director, AlixPartners. “At the same time, large health food stores are attracting more than their overall market share of superusers as well as Millennials.” •AlixPartners’ recommendations AlixPartners formulated a list of recommendations for companies seeking to capture a larger share of the superusers, which suggests being aware of customers’ willingness to pay more for certain project features, ingredient formularies that will generate optimal consumer pull, using product labels to highlight the attributes customers are willing to pay more for and channels superusers are utilizing and market to those channels. “Consumer products companies in general and food and beverage companies in particular have a game-changing opportunity with today’s growing interest in health and wellness,” Garfi eld says. “But to take full advantage of it, companies are going to need to be very granular in their understanding of what these consumers really want and are willing to pay for, how to attract their attention and win their trust, and how best to reach them For more information please visit www.devilletechnologies.com when and where they want to shop.” CMN