Industry Struggles with How to Incorporate Whey Into Pricing

Scan this code for breaking Industry struggles with how to news and the latest markets! incorporate whey into pricing A By Alyssa Sowerwine according to a formula that uses other solids in the milk), and a ducers in California now are an adjustable rate for the whey fat price (the value of the but- saying cheesemakers in the INSIDE MADISON, Wis. — Whey, a value in the milk between 25 terfat in the milk). The fat price state are getting a discount byproduct of cheesemaking, cents and 65 cents. is multiplied by 3.5 percent (a on milk at the expense of dairy Guest column: is a hot topic in the dairy The California Department standard hundredweight of farmers. ‘Celebrate opportunity industry these days. Recent of Food and Agriculture (CDFA) milk is 3.5 percent butterfat) In a March newsletter from at Cheese Expo.’ discussion has centered on last August announced changes and added to 96.5 percent of the the California Milk Producers For details, see page 4. the commodity’s value and to the Class 4b pricing formula skim price. The protein, other Council (MPC), MPC’s Rob the high demand for dry whey following a hearing earlier last solids and butterfat prices are Vandenheuvel says the trend Groups’ letter to Congress proteins worldwide. However, summer. calculated from end product is “directly at the expense of says EU trade agreement the product’s role in milk pric- In an Aug. 22, 2011, let- prices (National Agricultural the roughly 1,700 dairy farm- must include agriculture. ing is creating some upheaval ter detailing its decision, Statistics Service cheese, ers who desperately need all For details, see page 8. across the U.S. dairy industry. CDFA noted it had decided to, butter and dry whey prices), the revenue available in order • California among other things, replace adjusted by make allowances (a to operate in this high-cost CMN celebrates World In addition to ongoing dis- the $0.25-per-hundredweight theoretical cost of producing an environment of dairy farming. Championship Cheese cussion on federal dairy policy fixed whey factor with a slid- end product from milk). “This is about a government- Contest winners. and pricing reform, much of ing scale with 5-cent “steps” Comparing FMMO with mandated discounting of milk For details, see pages 21-40. the news over the past year has that floors whey values at California pricing, in February that could be the difference New Mexico farm breaks centered on ongoing milk pric- $0.25 per hundredweight and 2012, the federal order Class III between individual dairies sur- ing issues in California, where caps whey values at $0.65 per price was $16.06 per hundred- viving or having to close down,” ground on yogurt plant. milk used in cheesemaking, hundredweight, using USDA’s weight, while the California he adds. “It is about a fleecing For details, see page 59. called Class 4b milk, is priced Dairy Market News’ Dry Whey- Class 4b price was $13.42 per of the California dairy families West Mostly commodity price hundredweight, $2.64 below that appears to be in direct series (See “CDFA decision the federal order price. From conflict with the California law will change Class 4a, 4b price September 2011 through Feb- that states that our prices need Cheesemakers find inspiration formulas” in the Aug. 26, 2011, ruary, the federal order Class to be in a ‘reasonable and sound issue of Cheese Market News). III price averaged $18.01 per economic relationship with the abroad, create originals at home However, as demand for dry hundredweight, while Califor- national value of manufactured whey has driven values above nia’s Class 4b price averaged milk products.’” By Rena Archwamety California’s 65-cent cap, it has $15.35 per hundredweight. Other California dairy resulted in a growing disparity For March, prices an- groups, such as Western United MADISON, Wis. — When organic dairy farmers John and Janine in federal order and California nounced this week and last Dairymen (WUD), also have Putnam of North Pomfret, Vt., decided in the late 1990s to switch from milk prices. week show the federal Class III voiced concerns about the cur- pooling their milk with a cooperative to making their own value-added When USDA calculates the milk price at $15.72 per hun- rent pricing formula. farmstead cheese, they started planning — travel planning. federal milk marketing order dredweight, and the California After petitions were sub- The Putnams had visited cheesemaking facilities in their area, but (FMMO) Class III milk price, Class 4b milk price at $13.67 mitted last month by WUD they didn’t want to replicate what already was being done. The style it first calculates a skim milk per hundredweight. and a coalition of producer of cheese they were most interested in was Alpine-style, and for that, price (the value of protein and Because of this, milk pro- Turn to PRICING, page 14 there was only one place to go. So in the spring of 1999, they packed up their four children and Steven Jenkins’ Cheese Primer and headed for the Alps. “We had a great interest in the European model,” says John Putnam, owner of Thistle Hill Farm which makes Tarentaise, an aged raw-milk Cheese, butter production Emmi Roth USA Alpine-style cheese. “That’s what got us to Europe. We began to think will build cheese about how we were going to do this. We figured the place to start was climb in February vs. 2011 plant in Wisconsin to try and find an environment with cheese we really liked, a natural WASHINGTON — Total U.S. cheese production, excluding cottage environment similar to ours with hills and that kind of thing. It led cheese, was 857.8 million pounds in February, up 6.2 percent from By Rena Archwamety us to the Alps where France, Italy and Switzerland come together in February 2011, according to preliminary data released Wednesday one place.” PLATTEVILLE, Wis. — by USDA’s National Agricultural Statistics Service (NASS). When The Putnams covered a lot of miles and used the Cheese Primer Emmi Roth USA has chosen adjusted for leap year, February cheese production was up 2.6 as a tour book, reading about cheeses that looked interesting, getting Platteville, Wis., as the percent on a daily average basis. (All figures are rounded. Please a map and driving there. location for a new specialty see CMN’s Dairy Production chart on page 63 for more details.) “The kids would ask, ‘Do we have to go to another cheese place?’” cheese plant, and earlier When adjusted for the length of the months, February cheese Putnam says. “Trip 1 was to discover a style of cheese we really liked this week the Platteville production was up 0.7 percent on an average daily basis from and wanted to make ourselves. We wanted to look at buildings and the Common Council approved January’s 910.5 million pounds. infrastructure smaller places had.” a development agreement Mozzarella was the most-produced cheese in the United The Putnams made more trips, meeting more people and expanding and sale of land at the States in February with 287.8 million pounds, up 5.2 percent their circle, and finally focused on a style of cheese made in Beaufort, Platteville Industry Park to from February 2011. (Data is not adjusted for leap year unless France. They filled notebooks full of ideas and came back to design Emmi Roth USA. otherwise noted.) Turn to INSPIRATION, page 18 Turn to NASS, page 63 Turn to EMMI, page 16

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — April 6, 2012 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES for the week ended April 5, 2012* Cash prices for the week ended April 6, 2012 (Listings for each day by month, settling price and open interest)

Monday Tuesday Wednesday Thursday Friday Fri., March 30 Mon., April 2 Tues., April 3 Wed., April 4 Thurs., April 5** April 2 April 3 April 4 April 5 April 6 MAR12 1.525 1,324 ------Cheese Barrels APR12 1.540 1,335 1.553 1,334 1.565 1,326 1.559 1,333 1.559 1,333 Price $1.4600 $1.4625 $1.4625 $1.4600 MAY12 1.577 1,507 1.572 1,518 1.562 1,526 1.550 1,530 1.550 1,548 JUN12 1.616 1,191 1.620 1,191 1.617 1,197 1.592 1,224 1.580 1,229 Change NC +1/4 NC -1/4 JUL12 1.664 803 1.680 806 1.680 808 1.677 834 1.664 870 AUG12 1.724 770 1.720 767 1.730 771 1.739 773 1.730 796 Cheese 40-lb. block SEP12 1.721 690 1.723 699 1.730 702 1.739 702 1.740 720 Price $1.4900 $1.4900 $1.4900 $1.4875 OCT12 1.731 608 1.732 609 1.730 599 1.740 600 1.742 600 Change NC NC NC -1/4 NOV12 1.710 576 1.715 582 1.710 585 1.720 585 1.720 599 DEC12 1.702 597 1.705 597 1.705 598 1.720 609 1.720 637 Weekly average (April 2-5): Barrels: $1.4613(+.0013); 40-lb. Blocks: $1.4894(-.0011). JAN 13 1.700 41 1.700 41 1.720 42 1.720 42 1.720 42 Weekly ave. one year ago (April 4-8, 2011): Barrels: $1.5295; 40-lb. Blocks: $1.5795. FEB 13 1.754 1 1.754 1 1.754 2 1.750 2 1.750 2 Total Contracts Traded/ Extra Grade NDM Open Interest 22/9,443 135/8,145 87/8,157 167/8,235 2 2 8 / 8 , 3 7 7 $1.2575 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Price $1.2575 $1.2575 $1.2575 *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. Change NC NC NC NC **Numbers are preliminary. Grade A NDM Price $1.2675 $1.2675 $1.2675 $1.2675 Change NC NC NC NC DRY WHEY FUTURES for the week ended April 5, 2012 (Listings for each day by month, settling price and open interest) Weekly average (April 2-5): Extra Grade: $1.2575(NC); Grade A: $1.2675(NC). Fri., March 30 Mon., April 2 Tues., April 3 Wed., April 4 Thurs., April 5** Grade AA Butter $1.4550 $1.4375 $1.4300 MAR12 61.07 466 ------Price $1.4550 APR12 58.50 385 58.90 398 58.00 399 57.95 399 53.95 394 Change -3/4 NC -1 3/4 -3/4 MAY12 51.50 382 53.50 388 53.50 391 53.50 392 49.50 393 JUN12 49.00 353 50.03 353 49.00 358 48.48 363 46.00 361 Weekly average (April 2-5): Grade AA: $1.4444(-.0536). JUL12 46.00 193 47.25 193 46.00 197 45.50 200 45.40 200 Class II Cream (Major Northeast Cities): $1.6478(-.1031)–$1.9923(-.0631). AUG12 46.00 204 47.00 205 46.00 208 46.00 209 46.00 209 SEP12 45.00 184 45.00 185 44.00 185 44.10 183 43.00 188 OCT12 44.35 165 44.50 167 44.50 167 44.50 169 43.00 169 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. NOV12 43.00 148 43.00 148 43.00 148 43.00 148 43.00 148 DEC12 42.00 144 42.00 147 42.00 147 42.00 150 42.00 150 JAN13 41.00 4 41.00 4 41.00 4 41.00 4 41.00 4

Total Contracts Traded/ Open Interest 45/2,628 100/2,188 25/2,204 61/2,217 56/2,216 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Weekly Cold Storage Holdings April 2, 2012 **Numbers are preliminary. On hand Week Change since April 1 Last Year Monday Change Pounds Percent Pounds Change Butter 7,970 -1,038 -208 -3 7,635 +335 Cheese 133,083 -1,091 -218 NC 126,351 +6,732 Dry Products* April 6, 2012 (These data, which includes government stocks and is reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends NONFAT DRY MILK in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Central & East: low/medium heat $1.1000(-10)-$1.3750(-2 1/4); mostly $1.1800(-3)-$1.3200(-1). high heat $1.3500-$1.4250(-2 1/4). West: low/medium heat $1.1500-$1.3450(-1/4); CLASS III PRICE mostly $1.1800-$1.3200. high heat $1.3000(-1)-$1.3900. (Dollars per hundredweight, 3.5% butterfat test) Calif. manufacturing plants: extra grade/grade A weighted ave. $1.3180(+.0167) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC based on 13,479,968 lbs. Sales to CCC: 0 lbs. 2006 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47 2007 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60 2008 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.28 17.06 15.51 15.28 WHOLE MILK POWDER (National): $1.5500(-3)-$1.5850(-3 1/2). 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 EDIBLE LACTOSE 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 (FOB)Central and West: $.8600(+12)-$.9500(-4 1/2); mostly $.8900(+7)-$.9200(+2). 2012 17.05 16.06 15.72

DRY WHEY Central: nonhygroscopic $.3000-$.6550(-1 1/4); STAFF SUBSCRIPTION INFORMATION mostly $.5400(-3)-$.6200(-1). Susan Quarne, West: nonhygroscopic $.3000-$.6300(+3/4); (PH 608/831-6002; FAX 608/831-1004) mostly $.4800-$.5625. e-mail: [email protected] (FOB) Northeast: extra grade/grade A $.5800(-2)-$.6600(-3). Kate Sander, (PH 509/962-4026; FAX 509/962-4027) POSTMASTER: ANIMAL FEED (Central): Whey spray milk replacer $.4500(-2)-$.5400. e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Sowerwine, Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. WHEY PROTEIN CONCENTRATE (34 percent): $1.2000-$1.6100(-3); e-mail: [email protected] mostly $1.4000(-5)-$1.5200. Rena Archwamety, (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] DRY BUTTERMILK Aaron Martin, (FOB)Central & East: $1.1800-$1.3050(-2 1/2). (PH 608/288-9090; FAX 608/288-9093) (FOB) West: $1.1300-$1.2500; mostly $1.1800-$1.2200. e-mail: [email protected] REGULAR CONTRIBUTORS CASEIN: Rennet $4.3000-$4.7000(-20); Acid $4.6000(-22)-$4.9000(-20). John Umhoefer, Downes-O'Neill LLC, International Dairy Foods Association, National Milk Producers Federation *Source: USDA’s Dairy Market News SUBSCRIPTIONS & BUSINESS STAFF Subscription/advertising rates available upon request Contact: Susan Quarne - Publisher Subscriptions: P.O. Box 628254, Middleton, WI 53562 PHONE 608/831-6002 • FAX 608/831-1004

WEBSITE: www.cheesemarketnews.com

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

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 6, 2012 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS Sweetener Supply Corp. adds Wisconsin manufacturing plant to expand production Rice Dairy is Celebrating BROOKFIELD, Ill. — Sweetener Supply expectations for Ridgeland products,” Corp. recently announced plans to add says Joe Gardella, president and CEO, Turning 10 Years Old! a second manufacturing facility dedi- Sweetener Supply. We want to thank all of our friends in the cated to the company’s rapidly-growing The company notes that Elkhorn, dairy industry for all of your support. Ridgeland brand. The new facility will Wis., is a fast-growing community with a We look forward to growing with be located in Elkhorn, Wis. population of more than 9,000 residents. you over the next decade! Under the Ridgeland brand name, The plant is expected to employ up to 25 Sweetener Supply manufactures mould- full-time positions within the first three ing starch, dusting starch, powered cel- years of operation. lulose, anti-caking blends and insoluble The new facility will be locat- fibers. ed at 1080 Proctor Drive, Elkhorn, “The new manufacturing facility is Wis., and is projected to be opera- reflective of Ridgeland Fiber’s rapid tional before Dec. 31, 2012. CMN Toll Free: 866.334.2684 www.ricedairy.com growth in the marketplace and is es- For more information please visit www.ricedairy.com sential in our efforts to continue meeting Please see Sweetener Supply Corp.’s and exceeding customer demand and insert in this week’s issue. CME FUTURES for the week ended April 5, 2012 AMS Dairy retail report: Advertised cheese, Class III Milk#* Fri., March 30 Mon., April 2 Tues., April 3 Wed., April 4 Thurs., April 5** butter prices down from two weeks earlier MAR12 15.72 5,599 ------APR12 15.66 5,102 15.84 5,072 15.87 5,009 15.71 4,819 15.50 4,804 WASHINGTON — National weighted Two-pound block natural varieties of MAY12 15.66 4,201 15.81 4,247 15.59 4,339 15.47 4,409 15.31 4,418 average advertised prices for most con- cheese had a weighted average ad- JUN12 15.91 3,587 16.03 3,593 15.81 3,659 15.58 3,677 15.35 3,708 JUL12 16.40 2,613 16.42 2,618 16.36 2,652 16.22 2,685 16.03 2,791 ventional cheese package sizes declined vertised price of $5.79, down from the AUG12 16.76 2,588 16.87 2,590 16.87 2,613 16.83 2,609 16.65 2,638 this week compared to two weeks ago, weighted average two weeks ago of $6.34. SEP12 16.78 2,292 16.75 2,303 16.85 2,292 16.84 2,304 16.74 2,310 according to the latest National Dairy For natural varieties of 8-ounce shreds, OCT12 16.66 2,112 16.67 2,113 16.71 2,120 16.71 2,128 16.67 2,150 NOV12 16.51 1,964 16.55 1,965 16.55 1,966 16.55 1,967 16.52 1,981 Retail Report from USDA’s Agricultural the weighted average advertised price DEC12 16.46 1,857 16.45 1,857 16.49 1,858 16.52 1,862 16.50 1,873 Marketing Service (AMS). (See “AMS this week was $2.16, down from $2.34 JAN13 16.19 185 16.19 185 16.25 190 16.24 190 16.24 191 FEB13 16.05 134 16.13 138 16.16 140 16.20 143 16.11 143 releases new biweekly dairy retail two weeks ago, and for natural varieties MAR13 16.33 119 16.33 119 16.30 121 16.33 121 16.33 121 report” in last week’s issue of Cheese of 1-pound shreds, the weighted average APR13 16.16 35 16.16 36 16.16 37 16.21 38 16.21 41 Market News.) advertised price was $3.64 this week, up MAY13 16.16 27 16.16 27 16.16 28 16.16 28 16.16 28 JUN13 16.16 27 16.16 27 16.16 28 16.16 28 16.16 28 Under national conventional dairy from $3.50 two weeks earlier. JUL13 16.25 16 16.25 16 16.25 17 16.25 17 16.25 17 products, the AMS report shows that The national weighted average ad- AUG13 16.05 13 16.05 13 16.05 14 16.05 14 16.05 14 8-ounce block natural varieties of cheese vertised price of conventional 1-pound SEP13 16.25 2 16.15 2 16.15 4 16.15 4 16.15 4 this week were at a weighted average packs of butter this week was $2.46, Total Contracts Traded/ Open Interest 1,584/32,480 823/26,928 1,252/27,053 996/27,270 advertised price of $2.33, compared to down from $2.71 two weeks ago. The 1 , 6 2 5 / 2 7 , 0 9 7 $2.50 two weeks ago. This week 1-pound national weighted average advertised Class IV Milk block natural varieties of cheese had a price of organic butter in 1-pound packs Fri., March 30 Mon., April 2 Tues., April 3 Wed., April 4 Thurs., April 5** weighted average advertised price of this week was $3.97, down from $4.73 MAR12 15.35 381 ------$3.78, up from $3.28 two weeks earlier. two weeks earlier, AMS reports. CMN APR12 14.75 327 14.75 327 14.75 335 14.80 338 14.80 338 MAY12 14.80 277 14.80 277 14.77 277 14.77 277 14.77 277 JUN12 15.20 233 15.20 233 14.95 238 14.95 238 14.95 238 JUL12 15.40 68 15.35 68 15.20 68 15.15 70 15.15 73 AUG12 15.55 52 15.50 54 15.50 54 15.50 55 15.50 58 SEP12 16.05 57 16.00 57 16.00 57 16.00 57 16.00 61 California Minimum Prices OCT12 16.15 69 16.05 71 16.05 71 16.05 71 16.05 72 NOV12 16.15 62 16.15 62 16.15 62 16.15 62 16.15 62

Released April 2, 2012 DEC12 16.00 59 16.00 59 16.00 59 16.00 59 16.00 59 Butterfat SNF Equivalent Total Contracts Traded/ Class 4a $ 1.5137/lb. $ 1.1530/lb. $ 15.33/cwt. Open Interest 17/1,585 4/1,208 20/1,221 9/1,227 5 4 / 1 , 2 3 8 Class 4b $ 1.5137/lb. $ 0.9619/lb. $ 13.67/cwt. Cash-Settled NDM* Fri., March 30 Mon., April 2 Tues., April 3 Wed., April 4 Thurs., April 5** MAR12 133.10 198 ------APR12 126.75 256 126.75 256 126.75 259 128.50 258 127.75 258 MAY12 127.00 268 126.00 276 126.00 280 126.00 292 125.00 296 National Dairy Products Sales Report JUN12 128.50 332 127.50 351 127.00 361 127.00 365 126.00 378 For the week ended: 3/31/12 3/24/12 3/17/12 3/10/12 JUL12 130.03 301 129.50 321 129.00 326 128.25 331 127.50 341 AUG12 132.00 258 132.00 280 132.00 284 131.50 301 130.00 305 Cheese 40-lb. Blocks: SEP12 132.00 185 132.50 191 132.50 193 132.50 198 132.00 200 Average price1 $1.5387 *$1.5134 $1.4955 $1.4926 OCT12 135.00 146 135.25 160 135.25 162 135.00 176 134.03 176 Sales volume2 9,488,395 *9,554,443 10,257,090 *9,904,507 Total Contracts Traded/ Open Interest 27/2,164 99/2,057 46/2,093 106/5,157 44/2,191 Cheese 500-lb. Barrels: Average price1 $1.6727 $1.6333 $1.5857 $1.5865 Cash-Settled Butter* Adj. price to 38% moisture $1.5909 $1.5549 $1.5056 $1.5146 Fri., March 30 Mon., April 2 Tues., April 3 Wed., April 4 Thurs., April 5** Sales volume2 9,446,921 9,924,835 11,921,822 11,239,556 Moisture content 34.81 34.87 34.70 35.06 MAR12 143.47 832 ------APR12 141.25 731 142.50 731 142.50 731 142.00 731 142.00 731 Butter: MAY12 141.75 625 142.50 617 143.00 616 142.75 616 142.75 616 1 Average price $1.5001 $1.4519 $1.4425 $1.4150 JUN12 145.00 726 145.50 724 146.00 719 146.00 723 146.00 732 Sales volume2 6,118,090 6,594,422 4,876,999 4,109,948 JUL12 147.00 543 147.25 545 147.50 545 147.75 545 147.25 593 Nonfat Dry Milk: AUG12 149.50 580 150.00 580 149.50 583 150.00 585 149.25 594 Average price1 1.2965 *1.3352 1.3261 *1.3408 SEP12 152.75 541 153.00 541 152.50 555 152.50 556 152.50 564 2 OCT12 156.00 583 156.25 583 155.50 601 155.50 601 155.75 601 Sales volume 22,648,086 *27,690,325 23,438,045 22,506,612 NOV12 158.25 524 158.50 524 158.50 534 158.50 534 158.50 534 Dry Whey: DEC12 157.50 395 157.75 395 157.50 402 157.25 402 157.25 402 1 Average price $0.5546 $0.6113 $0.6066 $.6195 Total Contracts Traded/ 2 Sales volume 8,801,691 8,184,903 8,549,009 7,921,632 Open Interest 55/6,082 41/5,242 99/5,288 33/5,295 91/5,369

* 1 2 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. /Revised. /Prices weighted by volumes reported. /Sales as reported by participating manufacturers. #The total contracts traded for Class III milk includes electronically-traded contract volumes. *Total Contracts Traded/Open Interest reﬂect an additional month not included in this chart. Reported in pounds. More information is available by calling AMS at 202-720-4392. **Numbers are preliminary.

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — April 6, 2012 WCMA UPDATE

increase the size of its Johnstown, N.Y., South Dakota and New York have fo- facility from 123 million pounds in 2011 cused on major upgrades to university Perspective: to 352 million pounds a year by 2013. dairy research facilities. WCMA Like the rise in dairy exports, growth Cornell’s College of Agriculture and for Greek-style yogurt is an extraor- Life Sciences is building a new four- dinary example of the resiliency and story, $105 million building at Stocking opportunity in dairy manufacturing. Hall to give the Department of Food Before headlines noting 100 percent Science and the landmark Cornell Dairy annual growth for Greek-style yogurt, Bar state-of-the art new facilities. Fresh Mozzarella production was dairy’s Leprino Foods has pledged $5 mil- hot story, and before that Feta, Blue, lion to remodel Cal Poly’s dairy science Hispanic cheeses and String cheese. teaching laboratories and to provide • In the Midwest initial start-up costs for a Master of Bel Brands electrified Brookings, Professional Studies in Dairy Foods S.D., in February with its plans to build degree program at the San Luis Obispo a $100 million, 170,000-square-foot campus. manufacturing facility to produce Mini Last October, South Dakota State Babybel cheese. The company currently University proudly opened the Alfred produces 17 million pounds of the small, Dairy Science Hall and the Davis Dairy Celebrate opportunity at Cheese Expo retail-packaged cheeses each year and Plant. In addition to remodeling the imports a portion of its inventory to meet existing dairy plant, the project added On the eve of the largest Cheese in 2006 and 12.8 percent in 2010. For growing demand. 10,850 square feet of space, creating Expo in history, it’s appropriate to look 2011, exports of milk powders, whey In Wisconsin, BelGioioso Cheese an operational cheese plant totaling at positive developments in dairy — op- products, butter and cheese sopped up has just announced that it will build 17,900 square feet. portunities that assure dairy growth and 13 percent of U.S. milk solids. a new, 150,000-square-foot cheese On April 12 at the International profitability for years to come. Lactalis American Group announced factory near Pulaski, Wis., to produce Cheese Technology Expo, Wisconsin Certainly challenges abound for plans in February to add a new $40 Parmesan, Asiago and other Italian will officially kick off its fund-raising dairy farmers and processors, but even million Fresh Mozzarella plant to its specialty cheeses. effort to build a new, state-of-the-art a pessimist should acknowledge the processing campus at Nampa, Idaho. Emmi Roth USA has selected Plat- research facility for the Center for Dairy opportunities that make this a special Last year, Jerome Cheese added Mozza- teville, Wis., for a new factory to produce Research and remodel the legendary time for dairy. This industry is anything rella capability to its massive American specialty cheeses. Four more cheese Babcock Dairy Plant on the University but stagnant. cheese facility in Jerome, Idaho. factories, all new greenfield sites are of Wisconsin campus. • In the West Chobani, the self-declared No. 1 in the process of siting locations in the Like any industry, professionals in Milk processing in the West is surg- yogurt brand, broke ground on state- state. In addition, AMPI has completed the dairy industry spend a lot of time ing with Dairy Farmers of America of-the-art facility in Twin Falls, Idaho, upgrades to its cheese plants at Jim Falls solving problems. At the Cheese Expo announcing plans for a dairy ingredient in December. The high-capacity plant and Blair in Wisconsin and Klondike in Milwaukee, consider spending a few plant in Fallon, Nev., that is scheduled will span 940,000 square feet. Cheese is expanding its Feta operation days celebrating opportunities. CMN to use 2 million pounds of raw milk • In the East near Monroe. per day. Leprino Foods’ new cheese New York State is attempting to • Research and innovation The views expressed by CMN’s guest and dairy ingredient plant in Greeley, lay claim to America’s Yogurt Capitol Optimism for dairy processing isn’t columnists are their own opinions Colo., opened last fall with an intake of with the success of the initial Chobani solely expressed in plant growth. Almost and do not necessarily reflect those of 1 million pounds of raw milk per day, facility in New Berlin, N.Y., and the simultaneously, California, Wisconsin, Cheese Market News®. with capacity to reach 7 million pounds announcement of a new $206 million in upcoming years. yogurt plant in Batavia by Wave LLC, a These manufacturers and others joint venture between Germany’s Theo see promise in an export market that Müller and PepsiCo. NEWS/BUSINESS required 9.3 percent of U.S. milk solids Greek yogurt producer Fage plans to CWT accepts five bids for export assistance ARLINGTON, Va. — Cooperatives In 2012, CWT has assisted member Working Together (CWT) has accepted cooperatives in making export sales five requests for export assistance from of Cheddar, Monterey Jack and Gouda Come See Dairy Farmers of America, Darigold, totaling 37.8 million pounds and butter Foremost Farms and Maryland & Vir- totaling 33.3 million pounds to 19 coun- ginia Milk Producers Cooperative to sell tries on four continents. On a butterfat Our USDA Exhibited a total of 371 metric tons (0.818 million basis, the milk equivalent of these ex- for the very pounds) of Cheddar and Monterey Jack ports is 1.076 billion pounds, CWT says. first time! and 500 metric tons (1.102 million CWT will pay export bonuses to Approved pounds) of butter to customers in Asia the bidders when delivery of the and the Middle East. The product will product is verified by the submission Moulds! be delivered April through July 2012. of the required documentation. CMN Visit Us in California lifts statewide quarantine on Booth #447 raw milk products from Claravale Farm SACRAMENTO, Calif. — California’s issued a recall and quarantine hold state veterinarian Annette Whiteford of Claravale Farm products follow- Tradition Meets Innovation recently lifted a statewide quarantine ing the detection of campylobacter on raw whole milk, raw skim milk and in raw cream. To date, no illnesses raw cream produced by Claravale Farm have been definitively attributed to in San Benito County, Calif. Claravale Claravale Farm products. However, www.servidoryl.com Farm has met state sanitation require- the California Department of Public Corinne Coniglio [email protected] ments and food safety regulations to Health still is conducting an epide- 312.738.2677 Ext. 106 Come Visit clear its production, processing and miological investigation of reported Cell: 312.810.5125 Booth #447 packaging operations. clusters of campylobacter illness On March 23, the California De- where consumption of raw milk prod- For more information please visit www.servidorylusa.com partment of Food and Agriculture ucts may have occurred. CMN

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 6, 2012 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS Great Lakes Cheese enters into agreement to acquire Seymour Dairy Co. in Wisconsin HIRAM, Ohio — Great Lakes Cheese segment that ﬁts well into Great Lakes Co. Inc., a cheese manufacturing, pack- Cheese’s broad line of products for aging and distribution company based retail and foodservice markets,” says here, has entered into an agreement Gary Vanic, president and CEO, Great to acquire Seymour Dairy Co. Inc., Sey- Lakes Cheese. mour, Wis. The transaction is expected Great Lakes Cheese was estab- to close on March 31, 2012. lished in 1958 by Hans Epprecht, Great Lakes Cheese has offered jobs who currently serves as a member of to the approximately 50 current employ- the company’s board. In addition to ees at Seymour Dairy Co. Great Lakes the Seymour location, packaging and Cheese Seymour Inc. will continue to be distribution facilities are located in led by Mike Brennenstuhl, who began Hiram, Ohio; Plymouth, Wis.; Cuba, the company in 2005. N.Y.; Fillmore, Utah; and Wausau, Seymour Dairy produces six different Wis. Great Lakes Cheese also oper- Blue cheese products. ates a cheese processing plant in “Blue-veined cheeses are a growing La Crosse, Wis. CMN Most prices increase in latest gDT auction AUCKLAND, New Zealand — After ton FAS ($2.1342 per pound), up 13.1 several consecutive trading events with percent, for MPC. falling prices, the trade weighted index The average price for anhydrous was up 1.5 percent and prices increased milkfat also was up 8.3 percent to for most commodities following the latest US$3,583 per metric ton FAS ($1.6252 auction Tuesday on globalDairyTrade, per pound). Fonterra’s internet-based sales platform. Prices decreased for whole milk Rennet casein, Cheddar and milk powder, down 2.8 percent to US$3,227 protein concentrate (MPC) saw the per metric ton FAS ($1.4638 per pound), largest increases, with average prices and skim milk powder, down 0.8 percent reaching US$7,290 per metric ton FAS to US$3,078 per metric ton FAS ($1.3962 ($3.3067 per pound, up 13.8 percent, per pound). for casein; US$3,371 per metric ton FAS The next trading event will be ($1.5291 per pound), up 13.2 percent, held April 17. For more information, for Cheddar; and US$4,705 per metric visit www.globalDairyTrade.info. CMN Pennsylvania farm suspends raw milk sales HARRISBURG, Pa. — The Pennsyl- raw milk cheese with a date code of vania departments of Agriculture and March 25, 2012. Health this week advised consumers The facility has suspended sales and retailers who purchased raw milk of raw milk and raw milk cheese until and raw milk cheese from Norman Z. additional testing is completed. Before and Edith B. Sauder in Kutztown, Pa., sales can resume, samples must be free to discard or return the products im- of Salmonella and other pathogens, mediately. and the farm also must pass a state On April 1, an independent lab inspection. conﬁrmed products from the Sauders’ The Pennsylvania Department operation tested positive for Salmo- of Health says to date, it is not nella. The positive samples came from aware of any illnesses related to raw milk sold in a plastic bottle and these products. CMN Global Cheese Awards adds new categories FROME, England — The 2012 Global Overseas” and “Best European.” Cheese Awards at the Frome Cheese Show “Last year was a tremendous suc- will be held Sept. 7-8 in Frome, Somerset cess, and we’re committed to maintain- County, England. This year the Global ing that momentum in 2012,” Pooley Cheese Awards will include two new says. “It is our aim to make the 2012 categories: Best Branded Label Cheese awards an event that appeals to every- and Best Small Independent Retailer. one industrywide — however large or The contest’s chairman, Nigel small they may be. That means encour- Pooley, says 2012 will be a tremendously aging more retailers to enter and win exciting year for the Global Cheese these prestigious awards, alongside the Awards. He says the rebranding the wonderful traditional artisan cheeses awards went through in 2011 greatly which remain at the heart of our show.” helped the Frome Cheese Show, of The Trade Day for the Global Cheese which The Global Cheese Awards is a Awards will be Sept. 7, when judging part, positioning it as a major dairy trade will take place and trophies will be event. In 2011, entries in the Global presented to class winners. The Frome Cheese Awards increased by more than Agriculture and Cheese Show will fol- 60 percent, and the event opened its low Sept. 8. doors to international producers, of- For entry forms and information, vis- fering 73 new classes including “Best it www.globalcheeseawards.com. CMN For more information please visit www.wsus.com

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

ingredients, safety/quality and dairy to large plants that are able to extract processing. I want to highlight what all possible value from whey. We are Perspective: we do in these areas and the reasons working with various groups to better why we are focusing on these priorities. understand what is happening to whey Industry Issues Cultured products (like Greek- solids across our industry and to develop style yogurt) and dairy ingredients are feasible options for capturing greater examples of product areas that have value from all co-product streams. seen significant growth in the past The cheese applications and re- several years. CDR serves as a technical search program at CDR is our flagship resource in both of these areas providing program with cheese production be- short course training, technical advice, ing an important part of Wisconsin’s know-how and prototype development. economy. We provide the industry CDR works with dairy and food com- with relevant research, education and panies on the development of snacks, technical support. We also will provide beverages, confections and other foods troubleshooting and pilot scale manu- containing dairy. In fact, it was work at facture of products in the CDR pilot CDR that first identified that permeate plant as well as product testing in our could potentially be used as a sodium modern sensory applications lab. Our replacer in some foods. We also are programs provide many U.S. cheese- CDR focuses on five key program conducting research related to the makers with the tools and knowledge development of novel functional pro- they need to be successful in producing teins such as milk protein concentrate high quality cheese. In fact, at the 2012 areas, looks to future growth (MPC) and whey derived from milk World Championship Cheese Contest 89 The dairy industry in the United U.S. dairy industry to understand op- (native whey). We support the industry percent of all U.S. winners had taken States continues to move forward and portunities, meet challenges and find as it explores the production and ap- at least one of our 22 different industry there have been notable developments practical, research-based solutions to plications of these innovative products. short courses. The experienced cheese in the past few years including the technical issues facing our industry. As The dairy processing program area applications and program staff are here phenomenal growth in Greek yogurt, a result of strategic planning and ex- was developed to assist industry in to serve industry as a technical resource domestic production of functional dairy tensive consultation with the industry, developing innovative ways to process regarding cheese varieties that will be proteins and increased emphasis on CDR has identified five key program dairy products like milk, whey and sold domestically and abroad. In the the export of ingredients and cheese. areas where we are focusing our efforts. permeate. Wisconsin is the largest case of exporting cheese, manufactur- At the Wisconsin Center for Dairy These areas include cheese applications whey producer in the country, yet a ers are quickly learning that different Research (CDR), we work with the and research, cultured products, dairy sizable percentage of whey solids are countries and even different regions under processed, primarily the perme- within each country have specific pref- ate fraction. Solids such as lactose and erences and performance expectations. minerals in permeate often end up in As always, the safety and qual- low value-added products like animal ity of all dairy products, whether sold feed. Whey solids are potentially worth a domestically or exported, remains a significant amount to those who are able vital part of the dairy industry’s suc- to economically process them. Dry whey cess. With an increase in safety and value is a component of Class III milk quality programs, audits and regula- pricing so cheese factories not process- tory requirements, including the Food ing, or under processing, their whey are Safety Modernization Act (FSMA), the paying for their cheesemilk based on the British Retail Consortium (BRC) and “expectation” that they will extract all Safe Quality Food (SQF) programs, CDR the value in whey; this is thus in effect continues to work closely with plants another financial “penalty” compared Turn to LUCEY, page 7

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Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 6, 2012 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS NZ court: Fonterra Lawsuit challenging ban on interstate raw milk sales is dismissed must supply milk to FALLS CHURCH, Va. — A lawsuit that their challenges, there must be: an in- has never taken, nor does it intend to take, challenged FDA’s ban on interstate raw jury or threat of injury that is concrete enforcement action against an individual Grate Kiwi, Kamai milk sales has been dismissed. On March and particularized and actual or immi- who purchased and transported raw milk WELLINGTON, New Zealand — The 30, Mark W. Bennett, a federal district nent, not conjectural or hypothetical; across state lines solely for his or her own Supreme Court of New Zealand recently judge from Iowa, issued an order dismiss- the injury must be fairly traceable to personal consumption.” dismissed an appeal by Fonterra Coop- ing a lawsuit filed by the Farm-to-Con- the defendant’s challenged action; and The buyers club agent, Eric Wagoner, erative Group Ltd. that argued it was sumer Legal Defense Fund against FDA it must be likely (as opposed to merely claimed that FDA, rather than the not obligated to supply raw milk to two that challenged the interstate commerce speculative) that a favorable judgment Georgia Department of Agriculture, smaller dairy processors, The Grate Kiwi ban on raw milk for human consumption. will prevent or redress the injury. had enforced an embargo and destruc- Cheese Co. Ltd. and Kamai Cheese Co. The Legal Defense Fund along with With the exception of the buyers tion of his raw milk. However, Bennett Ltd. Fonterra was ordered to pay the six consumers, an agent for a buyers club club agent, “the plaintiffs have not even says Wagoner’s contentions are merely two companies NZ$15,000. and a dairy farmer selling raw milk to alleged that FDA has applied or sought conclusory and based on speculation, New Zealand law requires Fonterra out-of-state consumers, filed the suit in to apply the challenged regulations to and therefore insufficient to survive a to supply raw milk to independent pro- February 2010. them,” Bennett says. He also points to motion for summary judgment. cessors to help promote efficiency In Bennett’s opinion accompanying an FDA statement released Nov. 1, 2011, The Legal Defense Fund says it is weigh- in New Zealand’s dairy markets and the dismissal order, he says in order for which says, “With respect to the interstate ing its options and has not yet decided protect competition. Both Grate and the plaintiffs to have standing to pursue sale and distribution of raw milk, the FDA whether to appeal the judge’s ruling. CMN Kaimai process certain dairy products including cheese at their facilities, but when they sought raw milk from Fonterra, they were not proposing to process that milk personally, bur rather arranging to have that processing done on their behalf by a company called Open Country. The raw milk processed there then was to be used by Grate and Kaimai in their downstream production. Arguing that in this situation, Grate and Kamai were not independent processors, Fonterra declined to supply the raw milk each company sought. The New Zealand Supreme Court ruled that all that is necessary to become an independent processor is for the party concerned to be in- tending to process the regulated raw milk it obtains from Fonterra either personally or through contractual arrangements, and therefore the two companies qualified as independent processors. The court says Fonterra is not obliged to supply raw milk to a party who intends only to sell the raw milk without being processed. CMN

LUCEY Continued from page 6

and industry groups to maintain the highest safety and quality standards. I see a bright future ahead for Wisconsin and North America’s dairy industry. As opportunities continue to grow, however, it is vital that CDR have a modern, state-of-the-art facility that will allow staff to continue to provide the research and services needed to maintain the dairy industry’s success. The Campaign to Secure Wisconsin’s and North’s America’s Dairy Future will rebuild and renew Babcock Hall, home to CDR and the UW-Madison Food Sci- ence program and support innovation, education and training as these are the cornerstones on which exceptional quality dairy products are made. CMN

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily reﬂect those of Cheese Market News®. For more information please visit johnsonindint.com

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

Letter to Congress says any EU trade agreement must include ag USDA is seeking 16 WASHINGTON — Forty business The coalition stresses the need for a The letter mentions current EU members for food groups, including the International “single-undertaking” approach, saying restrictions on U.S. product in the form Dairy Foods Association, National Milk it’s vital to assure that the EU accepts of sanitary and phytosanitary measures advisory committee Producers Federation, U.S. Dairy Export international standards and science- as an example of issues that need to UNIVERSITY PARK, Penn. — USDA Council and Grocery Manufacturers based risk assessments as an important be resolved as part of the overall trade is seeking 16 nominees with scien- Association, recently sent a letter to part of the bilateral partnership. agenda between the two regions. The tific expertise in epidemiology, food administration officials and Congress “Had the U.S. embarked on any of coalition also notes that both the United technology, microbiology, toxicology, saying that any U.S. free trade agree- its existing FTAs using the ‘do what we States and EU want the agreement to risk assessment, infectious disease, ment (FTA) with the European Union can, when we can’ approach proposed be structured in a way that will allow biostatistics or related fields to join the must be comprehensive and include in these papers, it would not have in countries they already have FTAs with, National Advisory Committee on Micro- agricultural issues. place the comprehensive agreements such as Korea, to dock with the U.S.- biological Criteria for Foods(NACMCF). The coalition’s “Open Letter on it has today,” the letter says. “Instead, EU pact to create agreements that are The advisory committee’s purpose is Transatlantic Trade” was signed in we would have faced the prospect of more global in scope. A comprehensive to provide impartial scientific advice to reaction to recent recommendations pressure to exclude large swaths of a approach also would align with the federal food safety agencies. from transatlantic task forces to bypass country’s agricultural sector and under- high standards currently being pur- Candidates are sought who work in difficult issues and concentrate on mined governments’ leverage to argue in sued in the Trans-Pacific Partnership academia, industry, consumer groups areas that will provide positive results. favor of a comprehensive undertaking.” negotiations, the coalition says. CMN and state or federal government. Feder- ally registered lobbyists cannot be considered, and members can only serve on one USDA advisory committee at a time. Nominations will be accepted through April 23. For more information, contact Karen Thomas-Sharp, advisory committee specialist, at 202-690-6620 or karen. [email protected]. CMN Kerry plans to add new science lab to Center of Excellence BELOIT, Wis. — Kerry Ingredients & Flavour, a division of Kerry Group, will expand its customer Center of Excel- lence here to include a new cell science laboratory. The new cell science laboratory will incorporate state-of-the-art technologies and media supplementation expertise to engage global bio-pharma customers and technology partners. “The new cell science laboratory expands our media enhancement services capabilities for cell culture, vaccines, microbial fermentation and diagnostics. Additionally, this new research and applications center with leading R&D expertise will advance our ability to customize cell media supplements to meet the evolving needs of the bio-pharma market globally,” says Christopher Wilcox, director of research and development, Kerry. The company will invest more than $10 million on the project, which includes a consumer nutrition center, extensive flavor labs and product ide- ation and customer collaboration suites. “Expanding our cell science laboratory in the Kerry center allows us to advance our media ingredients and supplements portfolio while capturing greater synergies with Kerry’s extensive analytical, research, development and applications expertise,” says Edmond Scanlon, president of Kerry’s pharma and bio-pharma ingredients business. “This ultimately helps us deliver greater innovation and overall value for customers.” The expansion is expected to be completed by August 2012 and will add near- ly 50 new jobs and an additional 30,000 square feet to the existing 260,000 For more information please visit www.curwood.com square foot facility. CMN

Nestlé working with snow research institute in Switzerland to improve ice cream quality VEVEY, Switzerland — Nestlé Co. is temperatures of zero to - 20 degrees The X-ray machine allows Nestlé cause the texture of the ice cream to working with the Institute for Snow Celsius. Ice crystals affect the proper- to record the size and shape of ice coarsen, according to Nestlé. and Avalanche Research in Switzer- ties of ice cream and snow in similar crystals and air bubbles in ice cream “We already know the growth of ice land to study microscopic ice crystals ways, altering texture and structure under home freezer-like conditions. crystals in ice cream is triggered by in an effort to improve the quality of as they grow and change shape. “X-ray technology is normally a number of different factors,” adds its ice cream. “Ice cream is an inherently un- used at room temperature, but this Dubois. “If we can identify the main The collaboration aims to help stable substance,” says Dr. Hans Jörg machine works within exactly the mechanism, we can find better ways Nestlé solve a universal problem for Limbach, a scientist at the Nestlé Re- right range for frozen food,” says Dr. to slow it down.” all ice cream manufacturers: how search Center in Switzerland. “As part Cédric Dubois, a Nestlé scientist. A follow-up study is now under- to maintain the product’s original of its natural aging process, the ice “Previously, we could not look inside way with the Institute for Snow and texture and structure for longer, the will separate from the original ingre- ice cream without destroying the Avalanche Research and a research company says. dients such as cream and sugar. When sample in the process. This method group at the Paul Scherrer Institute The research relies on the only you store ice cream in the freezer is non-invasive and does not disturb in Switzerland. This will give the X-ray tomography machine in the at home for a prolonged period, you the product.” scientists access to technology that world that allows long-term observa- will eventually see ice crystals begin The study has found that as some should enable them to examine even tion of tiny particles in a substance at to form in the product. This is water ice crystals grow in size they fuse higher resolution images of the micro- from the ice cream itself.” together, creating bigger crystals that scopic particles in ice cream. CMN Fonterra outlines new strategy for growth, expansion AUCKLAND, New Zealand — Fon- terra Cooperative Ltd. recently out- lined details of its “Group Strategy Refresh,” which aims to grow volume and value by focusing on emerging markets and products that meet growing consumer demand for dairy nutrition. “With overall demand growing, we need to grow volumes to protect our position as the world’s leading dairy exporter,” says Fonterra CEO Theo Spierings. “In addition, nutritional needs, particularly among the young and the elderly, are getting more ur- gent and specific, which is where we have the capability to add significant value.” The full strategic plan includes more than 100 projects, many already underway, to focus Fonterra’s future efforts, including: • A strong push on the fast-growing emerging markets of China, ASEAN (the Association of Southeast Asian Nations) and Latin America, where Fonterra already has a major pres- ence; • Optimizing the New Zealand milk business to drive cash and improve return on capital; • Building integrated milk pools (secure, high-quality sources of milk integrated with Fonterra’s business) overseas to bring higher value returns back to New Zealand; • Growing volumes of higher-value consumer branded and out-of-home nutrition; and • A tighter focus on meeting the advanced nutrition needs of mother and babies, as well as aging popula- tions. “Equipped with this strategy, we are now taking decisive steps to understand and meet nutritional needs in some of the world’s most exciting growth markets to fulfill Fonterra’s unique vision to be the natural source of dairy nutrition for everyone, every- where, every day,” says Fonterra Chair- man Henry van der Heyden. CMN For more information please visit www.mctdairies.com and www.greatlakescheese.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — April 6, 2012 NEWS/BUSINESS FDA releases details for determining high-risk facilities under Food Safety Modernization Act WASHINGTON — FDA recently re- and not-high-risk facilities are still president of regulatory affairs. “The new that facility or elsewhere, FDA now leased new information detailing how less frequent than the schedules most details won’t have much of an impact can request records relating to these it would determine which food facili- milk processing and dairy manufactur- on the dairy industry.” other lines and facilities. In the past, ties are “high risk” and require more ing plants currently follow, notes the FDA also recently issued an interim FDA could only see records relating frequent inspections under the Food International Dairy Foods Association final rule for “Establishment, Main- to the production line with the known Safety Modernization Act (FSMA). The (IDFA). High-risk facilities must be tenance and Availability of Records: problem. two main criteria are known safety risks inspected at least once in the first Amendment to Record Availability Although the interim final rule is of foods, such as related Class I recalls five years following the enactment of Requirements,” which became effective already effective, FDA is still accepting and illness outbreaks, and the facility’s FSMA and then once every three years March 1. FSMA expands FDA’s access comments until May 23. It expects to compliance history. thereafter. Not-high-risk facilities must to records regarding “a specific suspect issue a final rule by May 23, 2013. CMN Of the more than 82,000 domestic be inspected at least once in the first article of food to records relating to any facilities listed in FDA’s inventory, the seven years following enactment and other article of food that FDA reason- agency says it considers 22,325 to be then once every five years thereafter. ably believes is likely to be affected in Five scholarships high-risk facilities and 60,000 to be “For Grade A plants, the Pasteurized a similar manner.” worth $1,000 each “not-high-risk.” Milk Ordinance requires plants to be According to Detlefsen, if a company Although the act mandates inspec- inspected quarterly, and other plants has a production line problem and FDA available to students tion frequency based on risk, the in- are typically inspected at least once believes the same problem could occur through Dairy Center spection schedules for both high-risk a year,” says Clay Detlefsen, IDFA vice at another similar production line in HARRISBURG, Pa. — The Center for Dairy Excellence is offering five $1,000 scholarships from the 2012-2013 academic year. Students with outstanding academic records who are enrolled in a dairy industry program are encouraged to apply by June 1.

“The future of Pennsylvania’s dairy industry rests on the talent and leadership within the next generation of dairy leaders.”

John Frey CENTER FOR DAIRY EXCELLENCE

“The future of Pennsylvania’s dairy industry rests on the talent and leadership within the next generation of dairy leaders,” says John Frey, executive director, Center for Dairy Excellence. CHY-MAX® M “The center’s goal is to build and maintain a viable, growing dairy industry The best now better in Pennsylvania and offering financial assistance to future dairy farmers and The most specific coagulant available with benefits agribusiness leaders is a natural fit for including higher yield and better flavor. our organization.” Consideration for this scholarship will be given to Pennsylvania residents Chymax M® improves process control and who are full-time undergraduate stu- texture with reduced bitterness. dents planning to enroll or are currently enrolled in a qualifying field of study such as dairy and animal science; agriculture marketing and business; nutrition; food science; agricultural and extension education; agri-business management; agricultural engineering; or related fields. Scholarship application forms are available at www.centerfordairyexcel- lence.org. Go to “Educator,” and click on “View Scholarship Opportunities.” You Chr. Hansen, Inc. WWW.CHR-HANSEN.COM 9015 West Maple Street may also send an e-mail requesting an Milwaukee, WI 53214 application to info@centerfordairyex-

Toll free: 800-558-0802 cellence.org, or call Jayne Sebright at 717-346-0849. Completed applications should be sent to: Jayne Sebright, Center for Dairy Excellence, 2301 North Cam- For more information please visit www.chr-hansen.com eron Street, Harrisburg, PA 17110. CMN Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 6, 2012 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS Overall food business merger and acquisition activity up in 2011 compared to 2010 UPPER SADDLE RIVER, N.J. — The recounts a shaky year in deal-making as investors into the food industry. The organic growth, as growing economies Food Institute recently released its buyers and sellers watched an up and Food Institute says it tracked three dairy could no longer be relied on for revenue. “Food Business Mergers & Acquisitions down swing as markets reacted to daily mergers in 2011, down from six in 2010. In a year that saw the merger of two 2011” guide, the newest edition of the updates in the Eurozone and threats by Boosted by a strong first quarter, large supermarket chains as well as annual publication. The 2011 version rating agencies of downgraded assets. merger and acquisition activity declined the falling apart of a Diamond Foods/ The book contains a list of all merg- somewhat in the second quarter, partly Procter & Gamble deal for the Pringles Abbott Co. to invest ers involving U.S. firms recorded by the a reaction in the market to uncertainty business that would have reshaped the Food Institute: 381 mergers executed fostered by poor economic data in the snack food industry, the book recaps the $270 million in in fiscal 2011, an increase of about 20 United States and the debt crisis in deals that were completed or left open at percent over the 317 deals in 2010. While Europe, the Food Institute says. At the the end of the year while also providing facility for adult the numbers are comparatively high time, many analysts predicted that an outlook into 2012 and beyond. The nutrition brands when considering the lull in 2009 that cash-rich strategics would return to deals being made today will indicate followed the recession, with mergers the market ahead of private equity in what can be further expected as an ABBOTT PARK, Ill. — Abbott Co. has dipping to 264, the 20-percent rise in deals unless logical buyers did not ex- economic recovery continues to gain announced plans to build a manufactur- activity reflects growing merger and ac- ist for assets. Companies that waited traction, and offer an informed resource ing facility in Tipp City, Ohio, to produce quisition interest in growing segments through the recession and saved capital when forecasting possible acquisitions. two of the company’s fastest-growing such as online services and analytics emerged to scoop up companies and For more information, visit www. adult brands, Ensure and Glucerna, for and the re-entry of private capital and make acquisitions that supplemented foodinstitute.com/manda.cfm. CMN the North America market. Abbott will invest $270 million in the facility and will employ approximately 240 people there. Ground-breaking is expected in April with the plant becoming operational in late 2013. “This new plant will enable us to meet the fast-growing demand for our leading adult liquid nutrition products, Ensure and Glucerna,” says John C. Landgraf, executive vice president of global nutrition, Abbott. The plant will specialize in asep- tic packaging technology, which can expand the use of new ingredients, shortened product development time and reduced energy use during manufacturing, the company says. Abbott’s nutrition business currently generates approximately $6 billion in sales, which is expected to grow to more than $9 billion by 2015. CMN Jasper Hill Farms receives $930,000 USDA loan guarantee GREENSBORO, Vt. — Sen. Patrick Leahy, D-Vt., Sen. Bernie Sanders, I-Vt., and Rep. Peter Welch, D-Vt., recently announced a $930,000 federal loan guarantee to Jasper Hill Farms in Greensboro, Vt., which will support 20 existing jobs and create 14 new ones. The loan guarantee is approved by USDA Rural Development and will be used to finalize construction of two un- finished cheese cave vaults and help with the completion of office and lab space. “We are delighted that the U.S. De- partment of Agriculture has guaranteed this loan to complete the cheese caves in Greensboro, which represent the bright future of Vermont dairy,” Leahy, Sand- ers and Welch say in a joint statement. “Collaborative and forward-looking, this project enables farmers and cheesemakers to create value-added products. Vermont’s commitment to cheesemaking and to small cheesemakers of quality with increasingly recognized products, will be advanced by this loan.” In 2007, Jasper Hill Farms received a $500,000 loan guarantee through USDA Rural Development to help construct a 21,000-square-foot cheese aging facility. CMN For more information please visit www.tgiltd.com/ICTE

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — April 6, 2012 NEWS/BUSINESS CMAB awards more than $1.4 million to elementary schools as part of ‘Real Seal Appeal’ SACRAMENTO, Calif. — The California purchased at retail and turning them in the state,” says Stan Andre, CEO, CMAB. Milk Advisory Board (CMAB) recently to their teachers to tenter. In addition “The sweepstakes “Everyone wins with this promotion and awarded more than $1.4 million in to classroom resources — including it is a pleasure to award money, supplies cash, books and schools supply prizes $20,000, $10,000 and $5,000 grand prizes, was a true community and books to help make California schools to elementary schools in Southern Cali- Scholastic books and school supply gift giving opportunity stronger.” fornia as part of its “Real Seal Appeal!” cards — the promotion provided healthy Los Angeles Unified School District, sweepstakes drawing. eating and drinking messages to children with families, teachers the largest district in the area, earned Elementary schools in 10 Southern and families as well as an opportunity and dairy farmers all more than $527,000 in prizes. California counties participated in the for students to win Wii Fit games to The top winning schools included: sweepstakes, which reached more than promote fitness. working together.” Twin Lakes Elementary School, El Monte, 42,000 teachers in 99 districts. “The Real Seal Appeal! sweepstakes Calif., $59,500; Vista San Gabriel Elemen- The Real Seal Appeal! three-month was a true community giving opportunity Stan Andre tary School, Palmdale, Calif., $53,500; sweepstakes started Oct. 1, 2011, of- with families, teachers and dairy farmers CALIFORNIA MILK ADVISORY BOARD Ocotillo Elementary School, Palmdale, fering schools in participating districts all working together. California dairy Calif., $35,500; Figueroa Street Elemen- the opportunity to win money and prizes farmers were able to support kids, teach- tary School, Los Angeles, $28,500; ICEF by collecting Real California Milk seals ers and schools with families, teachers the California dairy families that live Vista Elementary Academy, Los Angeles, from the milk and dairy products they and schools showing their support for and work in communities throughout $27,000; Potrero Elementary School, Potrero, Calif., $26,000; Indian Hills Elementary School, Jurupa Valley, Calif., $21,500; and Ted J. Porter Elementary School, Fontana, Calif., $20,500. For a complete list of win- Replace ning schools, visit www.scholastic. com/sealappeal/. CMN Your Old IDDBA highlights trends at 2012 Show & Sell Center MADISON, Wis. — The International Dairy-Deli-Bakery Association (IDDBA) re- New CW Vats... cently released new trends to look for at its 2012 Show & Sell Center, a 10,000-square- foot merchandising and idea center that will be featured at the association’s 48th annual seminar and expo, Dairy-Deli-Bake 2012, held June 10-12 in New Orleans, La. and Increase Your Plant Profitability & Sustainability IDDBA’s Show & Sell Center focuses on four areas: meals, deli, cheese and bakery. It is put together by industry volunteers. Consumers choose the store they shop, the Benefits: products they buy, the meals they cook and • Improved Cheese Yields the money they spend, and IDDBA wants to help them make good choices by sharing • Improved Cheese Body what it has learned, the association says. IDDBA notes that this year’s trends to • Less Cheese Fines watch on the show floor include: • Maximize Moisture • The New Normal — Consumers are changing how they shop, and the new nor- • Increase Plant Profitability mal is focused on value and how customers define it, IDDBA says. • iMagination — Retailers and consum- Success: ers are embracing repurposed products, packaging, fixtures and foods, and taking • Plant Vats into Production sustainability to new levels, demanding • Award Winning Championship that supermarkets do the same, the association notes. Cheese • iNdulgence — Consumers are still buying high-priced items but they are not talking about it; they are keeping quiet R & D Vats Available about their indulgences to avoid embar- Patent Pending rassing less-fortunate friends and family, IDDBA says. • Experiential shopping — IDDBA notes that this trend is moving to a new area Toll Free: 800-236-8773 called Unservice. Consumers are making it, baking it, weighing it, building it, cutting 1932 East 26th Street, Marshfield, WI 54449 it, wrapping it and eating it themselves. This year, attendees who stop by the Show & Sell Center can sign up for a free Proudly Made in America photo CD that highlights displays and merchandising ideas. For more information, For more information please call 800-236-8773 visit www.iddba.org. CMN

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 6, 2012 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS Mifroma USA introduces 7-ounce cheese portion sizes in Cavern, Gruyere, Emmentaler lines BONITA SPRINGS, Fla. — Mifroma random-weight and fixed-weight por- “Consumers will love the generous “The attractive milky film and USA recently added 7-ounce portions tions of the cheeses. portions of these cheeses,” Schilt says. parchment paper packaging is a to its Cavern, Gruyere and Emmentaler Paul Schilt, executive vice presi- “By carefully shaving to ensure mini- distinctive feature of these Mifroma lines. The company now offers both dent, Mifroma USA, says the 7-ounce, mum rind, customers enjoy maximum cheeses, and the delicatessen-style exact-weight portions are available for cheese.” cuts distinguish these products from the company’s Cavern cheese, Regu- Schilt adds that the portions are cut others on the market,” Schilt says. NMPF responds to lar Gruyere AOC, Cavern Cave-Aged straight from traditional Switzerland “Consumers will appreciate being CIAA statement on Gruyere and Emmentaler varieties. cheese wheels, including a 200-pound able to pick a cheese that suits “The cheeses are conveniently Emmentaler wheel and a 70-pound their needs, whether they require Real Seal program packed eight to a case so we don’t Gruyere wheel. a slightly heavier or slightly lighter ARLINGTON, Va. — Following last overwhelm retailers by including too “We package more than 500 pounds block.” week’s announcement that the National much product,” he says. “We offer a of cheese everyday,” he adds. Mifroma USA is a division of Milk Producers Federation (NMPF) great space-saving advantage for any Mifroma’s range of random-weight Swiss retail giant Migros, which will assume management of the Real store.” cheeses come wrapped and cut in added the U.S. dairy division last Seal program, the Cheese Importers The company’s exact-weight cheeses typical formats, with a rounded “pie” year. Mifroma has long been a dairy Association of America (CIAA) issued are presented in gourmet-style opaque shape for Gruyere and a chunky “stick” processor with holdings in Switzerland a statement saying the change in man- parchment paper packaging, he adds. for Emmentaler. and other European nations. CMN agement of the program will violate a law requiring the imposition of fees on imported dairy products. (See “Manage- ment of Real Seal for dairy transfers to NMPF” in last week’s issue.) NMPF this week said the CIAA release contains incorrect information and factual errors. “It appears that the CIAA lacks full knowledge of the history, ownership and use of the Real Seal program, and the concerns voiced by that organization are clearly misplaced,” says Jerry Kozak, president and CEO, NMPF. Kozak says the following points are important to more completely understand the issue: • The United Dairy Industry As- sociation (UDIA), a federation of 18 state and regional dairy research promotion boards, owns the Real Seal and is free to license it as the organization deems appropriate. NMPF will now be managing the licensing and marketing of the Real Seal, but ownership of the trademark remains with UDIA. NMPF has long-standing relationships with many of the current users of the Seal, making it a natural fit to carry out the aims of the program, Kozak says. • UDIA is a different organization from the National Dairy Board (NDB). When U.S. dairy farmers pay their 15-cents-per-hundredweight promotion assessment, 10 cents goes to state and regional promotion entities affiliated with UDIA or other qualified programs, and 5 cents goes to the NDB. While the NDB and the UDIA created Dairy Management Inc. (DMI) through which to share staff resources and maximize organizational efficiencies, UDIA and the NDB remain separate and distinct entities, Kozak says. • The 7.5-cents-per-hundredweight import assessment that is paid by importers for promotion purposes is directed to the national dairy promotion program operated by the NDB. The import assessment is not paid to UDIA, Kozak says. • Legislation that established the dairy import assessment does not im- pose limitations on how UDIA manages its assets, including the Real Seal. No funds from the NDB have been or will be used for NMPF’s operation of the Real Seal program, Kozak says. CMN For more information please visit www.mifroma.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — April 6, 2012 NEWS/BUSINESS

ture remain in its current form. Last • Wisconsin small to dry whey, or process whey to PRICING month, the California Dairy Institute In Wisconsin and other states where get at whey proteins, loses money every Continued from page 1 and dairy processors Hilmar Cheese Co., milk is priced according to the FMMO, month on this portion of the Class III Rizo Lopez Foods, Saputo Cheese USA, some also feel the additional value milk price,” he says. organizations, CDFA called a public Marquez Brothers International and placed on whey in Class III milk pric- “It’s one thing to not benefit in the hearing for May 31 and June 1 to con- Kraft Foods each wrote to CDFA asking ing is unfair to those who cannot fully free market, but it’s another to put sider additional proposed changes to that it deny the petitions for a hearing. capture the value of it, such as smaller someone out of business over a federal the whey factor in Class 4b pricing. (See Cipriano Rizo, CEO of Rizo Lopez cheesemaking operations that do not order,” Umhoefer adds in a recent inter- “More processors, producers write to Foods, notes that his company, which have whey processing equipment. The view with Cheese Market News. CDFA on potential hearing on Class 4b manufactures Hispanic-style cheese, issue is particularly relevant to Wis- “For many months, there have been formula” in the March 16, 2012, issue currently has no income from the plant’s consin, where smaller cheesemaking members of ours who are losing money of Cheese Market News.) whey stream and that it is difficult to operations abound. and are really concerned,” he says. The coalition proposes to replace maintain competitiveness when whey In a January 6, 2012, Cheese Market “There are many plants that aren’t get- CDFA’s current “sliding scale” approach prices are high. News guest column, John Umhoefer, ting the benefits of whey, but they are with a new “sliding scale” approach that “We know that producers are expe- executive director of the Wisconsin paying for it in the milk price.” results in a whey value that tracks the riencing some financial distress, but Cheese Makers Association, says that Other companies note that the market direction followed by the FMMO raising costs on the processors will only adding the value of dry whey to dairy FMMO structure is outdated. Class III whey value. tend to eliminate their milk markets in farmer milk checks has been an unfair “The decades-old FMMO pricing However, some in California would a time of increasing milk production,” and logically flawed idea for nine years. systems need modernizing in order to prefer that the Class 4b pricing struc- he says. “Every cheese factory in the U.S. too encourage growth that keeps pace with world demand for dairy products,” says Joan Behr, director of communications and brand management for Foremost Farms USA, Baraboo, Wis. “The current system is filled with all kinds of unintended consequences with no assurances that the industry will pay a price for milk that truly reflects market conditions.” She notes that Foremost Farms sup- ports a system of two classes of milk, fluid and manufacturing, and replac- ing end product pricing formulas with competitive milk pricing. • Capturing whey’s value Milk pricing issues aside, dry whey demand has brought opportunities and benefits to many companies in and outside of Wisconsin, including Fore- most Farms. The company currently exports more than 30 percent of its dried whey ingredients, primarily exporting pharmaceutical lactose, demineralized whey, whey protein concentrate (WPC) and permeate, Behr says. The company’s Richland Center, Wis., plant first began condensing and drying whey powder in June 1975. Behr notes a turning point for Fore- most Farms was in 1984 when Wisconsin Dairies Cooperative, a predecessor cooperative that became Foremost Farms USA, made a significant investment when it acquired three whey processing plants and the Foremost trademark from Foremost-McKesson Corp., San Francisco. “That allowed Foremost Farms to expand its product portfolio into demineralized whey for infant formula, pharmaceutical lactose for the pharmaceutical industry and whey blends for the baking and food processing industries,” she says. Behr says she thinks there will be increased future demand for whey products. “The growth in the global population, and the ability for more people to purchase better quality food products, are driving the growing demand for all types of whey,” she says. “We see promise for whey protein products used for healthy aging, sports nutrition, infant and child nutrition, medical nutrition and weight management.” For more information please visit www.tetrapak.com Turn to VALUE, page 15

“At Davisco, our main products are smaller plants; they just can’t justify struggling to capture whey’s value, VALUE whey protein isolates (WPI), and even the investment,” he says. Sommer says he still feels the industry Continued from page 14 fractions of WPI,” he says. Ken Heimen, president of Nason- should extract as much value as possible Davis adds that “I would love to see ville Dairy, Marshfield, Wis., says small from milk. Agri-Mark Inc., Methuen, Mass., federal orders price milk like Califor- cheesemakers in the state are at a “It’s always better to have a bigger made a $20 million investment to build nia so we have an even playing field. tremendous disadvantage. economic pie to split than a smaller a whey plant in 2000. It took about five Otherwise, it’s going to push smaller “After my payout for the milk, there’s one,” he says. years for the company to recoup those cheesemakers out.” nothing left to reinvest in any kind of Bob Wellington, senior vice presi- costs, says Doug DiMento, spokesperson For those smaller cheesemakers whey drying equipment,” he says. dent and economist for Agri-Mark, for Agri-Mark. that may not be able to afford whey He notes that Nasonville Dairy agrees. “We happened to hit the market at processing equipment, some currently processes about 1 million pounds of “It’s only a problem when the whey the right time,” he says. “Because our are selling liquid whey to plants to have milk per day. price is higher, like it is now,” he says, cheese business was growing more than it dried, but often for only pennies on “You’d need to run about 2 million noting that in 2009, the whey price was 15 percent a year, we were making more the dollar, Umhoefer says. Transporting pounds a day to be able to justify a whey less than the make allowance and Cali- cheese, so we had more whey we could the liquid also is costly, he says. dryer,” he says. fornia paid more for its milk at that time. process.” Eric Liebetrau, president of Park There has been some discussion in “There is value in whey, and I think He adds that the decision to build the Cheese Co. Inc., Fond du Lac, Wis., Wisconsin of forming some type of whey the California system is wrong,” he whey plant was a sound one, but it took echoes this concern. processing cooperative among several says. “Dairy farmers should be able a lot of thought and a large initial invest- “The return on liquid whey is so small cheesemaking operations, where to capture value in what is also fair to ment for the cooperative, which makes small, it doesn’t cover the return on the investment in the equipment would processors. The federal system aims to 40 million pounds of cheese per year. investment,” he says. “You’re not getting be shared among several companies. be fair, although it is not perfect. It’s Even some companies who have the full value if you’re not processing “It would still be a very large capital just getting by today.” been able to capture whey’s value, such whey, and we’re not.” cost,” Sommer says. Wellington, comparing the system to as Davisco Foods International Inc., Le In addition to transportation cost He adds that not every year will nec- an old car that will soon stop running, Sueur, Minn., say the whey products they issues, Dean Sommer, cheese and food essarily be a banner year for capturing acknowledges that something will have are investing the most money in are not technologist with the Wisconsin Center whey value as the demand and general to change with FMMOs in the future. necessarily those that are factored into for Dairy Research, says another chal- economy ebbs and flows. Regarding smaller cheesemakers, the Class III milk price. lenge for smaller operations is that dry “You have to be able to survive some he says that he “has sympathy for those Jon Davis, president and CEO, Davisco whey evaporators are very expensive periods of low prices, too,” Sommer says. processors, but I also have sympathy to Foods, says that while the whey product and prone to economies of scale. In “I do think the overall trend is up for producers.” factored into the Class III milk price is other words, a large amount of whey whey, and even in times of lower prices, “The key issue is, there is val- whey powder, many plants have advanced must be processed to justify the costs the values we’re seeing now are so much ue in the whey, and we need to beyond making this product with separa- of the equipment. higher than the highs of the past.” capture that for both farmers and tion processing of whey products. “It’s not economically feasible for Even though some operations are cheesemakers,” he says. CMN

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For more information please visit www.supmfg.com For more information please visit www.parker.com 16 CHEESE MARKET NEWS® — April 6, 2012 NEWS/BUSINESS More than 17,000 U.S. farms, processing plants certified as USDA organic at end of 2011 WASHINGTON — The National By accessing the list, users can ultimate goal is a real time system of certification to the USDA organic Organic Program recently published filter information according to specific standardized information that can more standards to sell organic products in an updated list of certified organic search fields such as certification scope, easily identify and connect organic the United States. Therefore Canadian operations, making available the latest type of product and the state in which stakeholders across the supply chain, operations are no longer included in in certification status of USDA organic an operation is located. Using the support real-time transparency of the the list. operations. database, interested buyers can seek organic system, and streamline current The National Organic Program is As of the end of 2011, about 17,600 out producers and handlers of specific information management and reporting responsible for overseeing accrediting organic farms and processing facilities organic commodities to assist with their processes for USDA certifying agents. certifying agents and their certification in the United States were certified to purchasing decisions. USDA notes that the most recently of organic production and handling the USDA organic standards, which is The updated list of certified organic updated list of certified operations operations. Certification allows a farm almost 480 more operators than at the operations marks the third year in which features one notable change resulting or processing facility to sell, label, end of 2010 and a 240-percent increase the National Organic Program has made from the U.S. and Canadian organic and represent their products as USDA since 2002 when the National Organic such a tool available. equivalency arrangement. Since prod- organic. Program effectively began its oversight Currently, the list of certified ucts certified by one country may be For more information, visit role, USDA notes. operations is updated annually. The sold as organic in the other, Canadian http://www.ams.usda.gov/NOP Worldwide, there are now 28,779 National Organic Program is working operations no longer need to maintain AccreditationandCertification. CMN certified organic operators across 133 to design a more advanced system that countries. can be easily updated more often. The which is expected to take place around EMMI May, when the company will make an Continued from page 1 official announcement. Kaelin says this is a substantial Platteville City Manager Larry investment for Emmi Roth USA’s Swiss- Bierke confirmed that Platteville has based parent company Emmi Group, been chosen for the new Emmi Roth which has made acquisitions in recent USA plant and that the sale of the land years but has not yet built a new cheese was approved at the Common Council’s plant in the United States. April 3 meeting. “This also is a commitment from Guido Kaelin, vice president of our end to provide local cheese marketing for Emmi Roth USA, says specialties produced in the Unit- more information on the plant will be ed States,” Kaelin says. “There available closer to the groundbreaking is big potential for that.” CMN

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Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com April 6, 2012 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS The Laughing Cow introduces Smooth Sensations Cream Cheese Spread in five varieties CHICAGO — The Laughing Cow, a of Smooth Sensations Cream Cheese wrapped cheeses that includes The we now have offerings that meet their brand of portion-controlled snack Spread. The new product joins The Laughing Cow Cheese Wedges and Mini needs at any time of the day.” cheeses, recently announced the launch Laughing Cow’s portfolio of individually- Babybel Cheeses. The new spread is available in five “We are thrilled to introduce The varieties: Class Cream 1/3 Less Fat, FDA releases new guide on Salmonella testing Laughing Cow Smooth Sensations Strawberries & Cream 1/3 Less Fat, Gar- Cream Cheese Spread and are excited den Vegetable 1/3 Less Fat, Cinnamon WASHINGTON — The U.S. Department • Be aware that testing for Salmonella to provide consumers with a delectably Cream 1/3 Less Fat and Classic Cream. of Health and Human Services, FDA in food using the cultural method in the rich, portion-controlled alternative to All flavors are packaged in individu- and the Center for Food Safety and Ap- BAM or similarly-validated method can traditional cream cheese for a better ally-portioned wedges. The four variet- plied Nutrition recently released a new yield one of three results: a presumptive breakfast experience,” says Dan Waters, ies with one-third less fat than regular guidance for the industry on testing for positive result, a confirmed positive result marketing director, Bel Brands USA, cream cheese contain 45 calories per Salmonella species in human foods and or a negative result; parent company to The Laughing Cow’s gold foil-wrapped wedge, while the Clas- direct-human-contact animal foods. • Consider any confirmed positive brands. “Our team is dedicated to bring- sic Cream flavor contains 55 calories The guidance represents FDA’s cur- result to be valid (even if subsequent tests ing consumers delicious cheeses they per wedge. rent thinking on the topic and contains on the original sample or other samples can feel good about eating, and with For more information, visit nonbinding recommendations, not legally from the food are negative), absent other the introduction of this new product, www.thelaughingcow.com. CMN enforceable responsibilities. FDA says circumstances clearly demonstrating the companies can use alternative approaches inaccuracy of the first test result; and as long as these satisfy the requirements • Validate any treatment or process Tetra Pak opens new factory in Imatra, Finland of the applicable statutes and regulations. used to adequately reduce Salmonella IMATRA, Finland — Tetra Pak recently portation of paperboard to the factory. Among FDA’s recommendations for in a food. opened a new packaging material factory The production facilities are ex- companies testing for Salmonella are: FDA says it may take enforcement in Finland. The factory, located in the pected to be ISO 14001 certified during • Maintain control of the food that is action if it samples a lot of food and one town on Imatra with a planned capacity the first quarter of 2013, and plans are being tested pending the final outcome of or more composite units is positive for of 500 million packages per year, will ex- under way to implement World Class the testing to ensure that the food could Salmonella, even when the manufac- pand the company’s gable top capacity for Manufacturing (WCM) practices at be reconditioned, destroyed or diverted; turer has previously tested the food and Northern Europe, Tetra Pak officials say. the plant, Tetra Pak says. ISO 14001 is • Use the cultural method in FDA’s obtained negative results. The laminated paper board used to an environmental management system Bacteriological Analytical Manual (BAM) For more information or copies produce the packaging material comes standards, and WCM is a tool to help or a similarly validated non-BAM method of the guidance, contact the Office of from the Imatra paper mills located just drive and visualize improvements in to conduct tests for Salmonella, including Food Safety Division of Plant and Dairy 6 kilometers from the new factory. Tetra various areas, including cost, efficiency, safeguards to ensure that the sample is Food Safety at 240-402-2367, or visit Pak officials note this helps reduce the competence, maintenance, availability, properly taken and handled; www.fda.gov/FoodGuidances. CMN carbon dioxide emissions for the trans- quality, safety and environment. CMN

For more information please e-mail [email protected] For more information please visit www.ivarsoninc.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — April 6, 2012 NEWS/BUSINESS

have gotten. We also were able to e-mail has traveled extensively in Europe to Wallace says when somebody comes INSPIRATION questions all the time. We knew if the observe the art of cheesemaking. He to him who wants to start a small artisan Continued from page 1 phone rings at 2 or 3 in the morning, often shares what he has learned abroad operation, the first thing he tells them pick it up, it’s from Europe.” in the classes he teaches to amateur and is to go out and taste all the cheeses and build their new cheese facility. They • Cheese cultures experienced cheesemakers (for more they can and figure out what they like. purchased a custom-built copper cheese Putnam says part of what’s great information about his classes, visit He often sees startups looking to make vat it Switzerland and started making about observing cheesemaking abroad www.cheesemaking.com/JimW.html). something everyone else is making. their Tarentaise in 2002. is getting immersed in another culture For example, May 5-6 he will be leading a “That’s not a real good way to start Putnam says upon the advice of — not just French, Swiss or Italian cul- workshop that includes insights into the out in artisan cheesemaking unless some of the people they talked with in ture, but their culture of cheesemaking. cheese and cheesemaking styles of Italy. they’re really good at it,” he says. “They France, they were fortunate to bring “You can learn just by looking,” he “When I started here, the only should focus on the cheese they really a cheesemaker, who remains a good says. “Even if you don’t speak a word, by sources of information were some more like, focus on their particular farm.” friend, back with them to Vermont to looking you can learn so much. They’ve industrial-type recipe books. I could While there often isn’t a lot of money help them get started. been doing this long before we were never quite figure out why my Parma or time with start-ups to travel outside “They said, ‘Why come to make even founded. Going over and being a wasn’t working here,” Wallace says. the country, Wallace says it’s a good cheese here with our cows, our stuff, sponge can’t hurt.” “As soon as I went to Italy, I found the opportunity if they can. Many success- when we could go there, and you can Jim Wallace, who teaches cheese- process was very different working with ful cheesemakers, he says, have found use your cow and your stuff to learn making classes and works as the techni- vats and the cheesemakers over there inspiration from European cheeses and how to make cheese?’” Putnam says. “It cal expert at New England Cheesemak- from what industrial Parmesan is here. put their own spin on them. was one of the best pieces of advice I ing Supply Co. in South Deerfield, Mass., Most of my focus is pretty traditional.” To get the most out of their visit, Wallace advises travelers to focus on a style of cheese they like, do a little research and then talk to a lot of people. “Go to the markets, talk to as many people as you can, and one thing will very soon lead to another,” he says. He adds that while his foreign language skills have mostly been learned through osmosis and are poor at best, he never has really felt any language barriers. “If you do, find someone who can speak English and translate for you, usually a kid or a neighbor,” he says. “Language is not a problem. I have had friends take me up a mountain and drop me off. In the cheese room, I understand most of the words.” • Study abroad New generations of cheesemakers are taking inspiration from other countries’ cheeses and cheesemaking processes to create new varieties and innovative processes back in the United States. Keeley McGarr, owner of Keeley’s Cheese Co. in the Finger Lakes region of New York, spent three months in 2008 with a family who makes cheese in Ireland. She had studied abroad in Ireland a few years earlier as a senior at the University of Vermont, and returned again after a suggestion by a classmate in a cheesemaking class she took at the Vermont Institute of Artisan Cheese. “A classmate there suggested if I wanted to make semisoft washed-rind cheeses, there was a group of women in the southwest of Ireland in West Cork who were renowned for their cheese,” McGarr says. “They got together in the late seventies, all from small farms, try- ing to figure out how to learn to make cheese. Now each of them has a really world-class cheese operation.” In the fall of 2008, McGarr traveled to West Cork, Ireland, and landed a week-long internship with Gubbeen Farmhouse Cheese in the village of Schull. The Ferguson family who runs the operation uses milk from its 130 cows to make two types of cheese. They also raise pigs and vegetables on the farm. At the end of that week, McGarr asked if they would mind if she stayed For more information please visit www.filtrationeng.com Turn to ABROAD, page 19

of Wisconsin-Madison Department of ABROAD Food Science, the Wisconsin Depart- Continued from page 18 ment of Agriculture and the Dairy Business Innovation Center covered on to help out, and they were happy to airfare expenses for dairy artisans who let her stay another three months. wished to conduct research on dairy “It really allowed me to see how the production methods in other countries. production facility operates,” she says. (To read the Hedrichs’ and other Wis- “I was in the mix every day helping with consin artisans’ reports on their travel affinage and production.” experiences, visit www.dbicusa.org/ She also learned from that experi- dairy_artisan_reports.php.) ence the value of focusing on one or two Through this program, Hedrich trav- cheeses and doing them well. eled with her parents, Larry and Clara “They had cornered the market on Hedrich, to the Netherlands in June that type of cheese, marketing it across 2009 to study goat dairy production the UK and Ireland,” she says. “Focusing processes. Known as innovators in the on making one or two things well can be U.S. goat dairy industry, the Hedrich a viable business plan. You don’t have family was making plans to start its own to make curds, Cheddar and five differ- cheesemaking operations and expand ent kinds of cheese. That’s something I its herd. The Netherlands trip provided definitely took away from them.” ideas on how to do that. McGarr returned to central New The Hedrichs spent their first few York and created Keeley’s Cheese Co. in days in Amsterdam touring different 2009. She has focused the last two years cheese shops in the area and then drove on making Across the Pond, a semi-soft out of the city to visit dairy goat farms washed-rind cheese made from raw that ranged from 120- to 1,500-head. milk from the Jerseys and Holsteins “We met with a gentleman that first that graze in rotation at her family’s night who sat with us for three hours at McGarr Farms. This summer she is least and talked about the industry and looking to name her second cheese, what was going on. He was just a wealth another natural-rinded cheese that is a of knowledge,” Hedrich says. “He got us Photo courtesy of Thistle Hill Farm little firmer and more of a Tomme-style. in contact with another gentleman who EURO-STYLE — Janine and John Putnam of Thistle Hill Farm in Vermont model their Tarentaise She has kept in touch with the spent a day and a half with us and set us after an Alpine-style of cheese made in Beaufort, France. They make their cheese in a custom-built Ferguson family she stayed with in up with goat farms and cheesemaking copper vat from Switzerland. “I just got an e-mail from a Swiss who found our cheese in New York Ireland and says this connection has operations.” and was amazed that an American cheesemaker was making a cheese that he considered as good as been invaluable. Hedrich says her family was im- what he has at home,” John Putnam says. “It’s good to have someone you can pressed by the efficiency of the large stay in touch with for questions,” she dairy goat operations and cooperatives says. “Now that I have an operation of in the Netherlands, and the quality of my own, I can hone in on specifics.” milk they used in their cheeses. Another young cheesemaker, Katie “They had two full-time people and Hedrich of LaClare Farms, was one of one part-time person running 1,500 several Wisconsin cheesemakers who goats. They would milk 1,500 goats in studied dairy processes abroad as part two-and-a-half hours,” Hedrich says of of the Wisconsin Dairy Artisan Research one farm they visited. Program. This joint project between One of the main reasons the family the Babcock Institute, the University Turn to ORIGINALS, page 20

For more information please visit www.epiplastics04.com For more information please visit www.relco.net

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — April 6, 2012 NEWS/BUSINESS Dean Foods Co. in talks over future of now-closed visitor center at Mayfield Dairy plant BRASELTON, Ga. — Dean Foods Co. operational costs. to the Braselton community, but that recently has been in discussion with the “Tourism is our largest “It was just a first meeting,” Dees there has not yet been discussion on town of Braselton, Ga., over the now- says, adding that no decisions were the center’s reopening. closed visitor center at its subsidiary industry here, and (the made on anything. “They wanted to let “As we indicated last year, we are Mayfield Dairy plant here. The visitor visitor center) brought me know they were still interested in open to the possibility of reopening center closed in October 2011, though doing it, and I wanted to let them know the visitor center if we can deter- production at the fluid milk plant was 200,000 people to town we still miss it being here.” mine a path that is economically not affected. per year. When it closed, The visitor center, which opened in sustainable,” he says. “We continue “Tourism is our largest industry 1997 on the front end of the Mayfield to have conversations with Braselton here, and (the visitor center) brought we lost those tourists.” Dairy plant in Braselton, included a gift city officials to explore our options. 200,000 people to town per year,” says shop, ice cream shop and small theater However, it’s too early to speculate Jennifer Dees, Braselton town manager Jennifer Dees that described the plant’s history. whether or not we will reopen, and and clerk. “When it closed, we lost those TOWN MANAGER AND CLERK, Through a window, visitors also could if so, in what capacity.” CMN tourists.” BRASELTON, GA. view testing of raw milk as it came into Dees says Dean Foods asked a few the plant’s lab. weeks ago to meet and talk about the Jamaison Schuler, Dean Foods visitor center. They discussed advertis- by the visitors bureau and an energy senior manager of corporate commu- ORIGINALS ing that previously had been supported audit to determine ways to reduce nications, says Mayfield is committed Continued from page 19

traveled to the Netherlands was to observe processes that are not in practice anywhere in the United States. Hedrich says here, if people are looking to expand their dairy goat herds, they often look to the Wisconsin dairy goat industry, and those in Wisconsin look to Larry Hedrich. “We needed to learn more,” Katie Hedrich says. “We’re using a lot of the things they did and applying it to our operations. They milk a lot of goats in a small amount of time, keeping them happy and comfortable. It was incred- ible. We went to one farm, and when we walked in the barn, I looked at my dad and said, ‘This is everything you ever talked about.’ He talked about these things and thought they were impossible. They were doing it, living and breathing it.” The quality of goat’s milk cheese they came across in the Netherlands also inspired Hedrich when she returned to begin making cheese at LaClare Farms. She saw the Dutch cooperatives’ focus on using fresh milk that was handled and cooled properly, the diets of fermented feed used for the goats, and the difference these made in the cheese she tried. “I didn’t like goat cheese prior to that trip, to be really honest,” Hedrich says. “When we went on that trip, almost all the cheeses we tried in Holland I liked. They were using fresh (goat’s) milk, handling the milk properly, really basic things, especially in the cow industry. But these weren’t being practiced to the level they needed to in the U.S.” Before their June 2009 trip, the Hedrichs were having cheese made for them and Katie Hedrich hadn’t had any part in the cheesemaking. After they returned from the Netherlands, Hedrich started making cheese in September of that same year. A year and a half later, her Evalon hard goat’s milk cheese won the 2011 U.S. Championship Cheese Contest. LaClare Farms now is looking forward to breaking ground later this year on an expansion. “I always tell people, I had a bunch of ideas in my head, but I didn’t know how to tie them together,” Hedrich says. “That trip took all those lines For more information visit www.ecolab.com and made a picture.” CMN

By Rena Archwamety executive director of the Wisconsin so many Appenzell cheeses entered in coverage of the contest has grown. The Cheese Makers Association (WCMA), the smear-ripened class that a new “Ap- public reception during the final round MADISON, Wis. — This year’s World which hosts the biennial competition. penzeller Cheese” category was added of judging sold out, and media coverage Championship Cheese Contest saw a “Smoked cheeses really have taken in real time to make the contest more this year was unprecedented. record 2,504 entries from 24 countries. off, and there has been really strong competitive for everyone. More countries Umhoefer says much of the increased The final championship round of judging, growth in the smear classes and fla- participated this year as well, with en- interest came from word-of-mouth, and with the title of top cheese in the world vored classes. The open hard class was tries from Greece, Croatia, Estonia and he sees potential for more visitors in going to Vermeer, a semi-soft, reduced- enormous.” Argentina. the future. Part of WCMA’s mission is fat cheese made by cheesemakers at a First runner-up in the competi- “We really like to see the geographic to make the contest as widely known FrieslandCampina factory in Wolvega, tion went to Adrian Mayer of Käserei broadening of the contest,” Umhoefer as possible, he adds, and making the Netherlands, was held the evening of Grundbach, Wattenwil, Switzerland, says. “We still see great opportunity for contest a nationally-known event will March 7 in front of an audience of 400 for his Winzer Käse, a smear-ripened more entries from both established na- help the medal winners market their who attended the special event at the semi-soft cheese. Second runner-up was tions like France and Italy, and emerging award-winning cheese. Monona Terrace in Madison, Wis. Karl Germann of SO Appenzeller Käse cheese areas in Eastern Europe and “I think there are a couple of trends,” “There’s been some really great GmbH, Appenzell, Switzerland, with his South America.” Umhoefer says. “The industry itself is re- growth in some of the particular classes Appenzeller Kaese. In addition to the growing number ally blossoming into a range of product, we’ve added lately,” says John Umhoefer, Umhoefer says this year there were of entries, public interest and press so we’re seeing that at the contest. At the same time, the idea of fully marketing cheeses using every avenue is becoming more widely understood. Competitions are a relatively inexpensive public rela- tions opportunity.” Cheese Market News congratulates all the award winners at this year’s World Championship Cheese Contest for their achievements. The 16 finalists chosen for the championship round of judging include: • Adrian Mayer, Käserei Grundbach, Wattenwil, Switzerland, Winzer Käse. • Harald Kämpf, Fromagerie de Courtelary, Courtelary, Switzerland, Tête de Moine. • Steve Stettler, Decatur Dairy Inc., Brodhead, Wis., Havarti. • Decatur Cheesemakers, Decatur Dairy Inc., Brodhead, Wis., Pepper Havarti. • Olivier Baudois, Fromagerie Le Cer- neux-Péquignot, Le Cerneux-Péquignot, Switzerland, Gruyére AOC. • Karl Germann of SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Kaese. • Gold Creek Farms, Kamas, Utah, Cheddar smoked with cherry wood. • Cheesemakers from Canarias Selec- cion, Alcorcon, Spain, Maxorata Semi Hard Goat’s Milk Cheese. • John Burris, Lactalis American Group, Belmont, Wis., President Brie. • Team Steenderen, FrieslandCampi- na, Wolvega, Netherlands, Mild Gouda. • Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, Bleubry: Smooth Blue. • Johannes Schefer und Team, Urnäscher Milchspezialitäten AG, Urnäsch, Switzerland, Urnäscher Hol- zfasskäse. • Cracker Barrel Natural Cheese Team, Agropur for Kraft Foods, Glenview, Ill., Sharp Cheddar. • Cheddar Team, Cabot Creamery Cooperative, Cabot, Vt., Aged Cheddar, Vermont. • Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Smoked. • Team Steenderen, FrieslandCampi- na, Wolvega, Netherlands, Vermeer. The results through fifth place in each category, including any ties, are:

For more information please visit www.greatlakescheese.com Turn to RESULTS, page 23

RESULTS Continued from page 22 Cheddar, Aged 1-2 yrs. Class 4 Cheddar, Mild Best of Class: Kiel Cheesemakers, Class 1 Land O’Lakes Inc. for WAG, Kiel, Wis., Aged Cheddar, 99.50. Second: Marshfield Plant, Foremost Best of Class: Mark Frederixon, AMPI- Farms, Marshﬁeld, Wis., Aged Cheddar, 99.45. Blair Division, Blair, Wis., Mild White Third: Irish Dairy Board, Dublin, Cheddar, 99.50. Ireland, Cheddar, 99.05. Second: Pierre Champagne, Agropur, Fourth: Tillamook County Creamery, Longueuil, Quebec, Cheddar, 99.45. Tillamook, Ore., Aged Yellow Cheddar, 99.00. Third: Keith Cummins, Glanbia Fifth: Roger Larson, Maple Leaf Foods Inc., Twin Falls, Idaho, Mild Cheese Co-op, Monroe, Wis., English Photo by Rena Archwamety Cheddar, 99.45. Hollow Cheddar, 98.95. Fourth: Pierre Bélanger, Agropur, DIG IN — Andrew Legg, research technologist, Fonterra Cooperative Group Ltd., Palmerston North, Longueuil, Quebec, Cheddar, 99.35. Turn to CHEDDAR, page 24 New Zealand, pulls a sample from an entry in the Sharp Cheddar category. Fourth: Tillamook County Creamery, Tillamook, Ore., Mild White Cheddar, 99.35. Fifth: Mario Lemire, Agropur, Lon- gueuil, Quebec, Cheddar, 99.30. Fifth: Team 1, Jerome Cheese Co., Jerome, Idaho, Mild Cheddar, 99.30. Fifth: Tillamook County Creamery, Tillamook, Ore., Mild Yellow Cheddar, 99.30.

Cheddar, Medium Class 2

Best of Class: Bruce Whipple, Glanbia Foods Inc., Twin Falls, Idaho, Medium Cheddar, 98.15. Second: Irish Dairy Board, Dublin, Ireland, Medium Cheddar, 97.85. Third: Kiel Production Team, Land O’Lakes Inc., Kiel, Wis., Medium Ched- dar, 97.55. Fourth: Pierre Bélanger, Agropur, Longueuil, Quebec, Medium Cheddar, 97.50. Fourth: Haric Cucic, Glanbia Foods Inc., Twin Falls, Idaho, Medium Ched- dar, 97.50. Fifth: Irish Dairy Board, Dublin, Ireland, Medium Cheddar, 97.00. Fifth: Cheddar Team, McCadam Cheese, Chateaugay, N.Y., Cheddar, New York Medium, 97.00.

Cheddar, Sharp Class 3

Best of Class: Cracker Barrel Natural Cheese, Agropur for Kraft Foods, Glen- view, Ill., 99.75. Second: Kiel Cheesemakers, Land O’Lakes Inc., Kiel, Wis., 99.20. Third: Tracy Stuckey, Great Lakes Cheese of New York, Adams, N.Y., 99.00. Fourth: Terry Lensmire, Agropur, Weyauwega, Wis., 98.90. Fifth: Cracker Barrel Natural Cheese, Agropur for Kraft Foods, Glenview, Ill., 98.85. For more information please visit www.wmmb.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 24 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

Second: Team Black Creek, Saputo Fifth: Cheddar Team, Cabot Third: Red Barn Family Farms, CHEDDAR Cheese USA Inc., Lincolnshire, Ill., Creamery Cooperative, Cabot, Vt., Appleton, Wis., Heritage Weis Old-World Continued from page 23 3-year Cheddar, 99.05. Aged Cheddar, Vermont 2+ Years, Style White Cheddar, 99.50. Third: Cheddar Team, Cabot 98.75. Fourth: Wayne Hintz, Springside Creamery Cooperative, Cabot, Vt., Cheese Corp., Oconto Falls, Wis., Red Aged Cheddar, Vermont 2+ Years, Wax Bandaged Daisy, 99.45. Cheddar, Aged 2+ yrs. 98.85. Fifth: B Shift Cheese Department, Fourth: Marshﬁeld Plant, Foremost Bandaged Cheddar, Mild Southwest Cheese Co., Clovis, N.M., Class 5 Farms, Marshﬁeld, Wis., Aged Cheddar, to Medium Medium Cheddar, 99.35. 98.80. Fourth: Kiel Cheesemak- Class 6 Best of Class: Cheddar Team, Cabot ers, Land O’Lakes Inc. for WAG, Creamery Cooperative, Cabot, Vt., Aged Kiel, Wis., Aged Cheddar-Over 2 Bandaged Cheddar, Cheddar, Vermont 2+ Years, 99.10. Years,98.80. Best of Class: Red Barn Family Sharp to Aged Farms, Appleton, Wis., Heritage Weis White Cheddar, 99.80. Class 7 Second: Red Barn Family Farms, Appleton, Wis., Heritage Weis White Cheddar, 99.55. Best of Class: Red Barn Family Farms, Appleton, Wis., Heritage Weis Reserve White Cheddar, 99.70. Second: Red Barn Family Farms, Appleton, Wis., Heritage Weis White Cheddar, 99.65. Third: Mike Billiard, Glanbia Foods Inc., Twin Falls, Idaho, Bandaged Sharp Cheddar, 99.45. Fourth: Wayne Hintz, Springside Cheese Corp., Oconto Falls, Wis., Red Wax White Cheddar Midget, 99.25. Fifth: Kerry Henning, Henning’s Cheese, Kiel, Wis., White Cheddar Daisy, 99.20.

Colby Class 8

Best of Class: Kerry Henning, Hen- ning’s Cheese, Kiel, Wis., Colby Block, 99.60. Second: Mike’s Team, Guggisberg- Deutsch Kase Hause, Middlebury, Ind., Colby Longhorn, 99.45. Third: Team Arena, Arena Cheese, Arena, Wis., Traditional Colby, 99.40. Fourth: Team Arena, Arena Cheese, Arena, Wis., Traditional Colby, 99.25. Fifth: Ryan’s Team, Guggisberg- Deutsch Kase Hause, Middlebury, Ind., Colby Longhorn, 99.15.

Monterey Jack Class 9

Best of Class: Kiel Cheesemakers, Land O’Lakes Inc., Kiel, Wis., 99.15. Second: Team 2, Jerome Cheese Co., Jerome, Idaho, 99.0. Third: Joan Heath, Glanbia Foods, Twin Falls, Idaho, 98.90. Fourth: Kevin Gooch, Glanbia Foods, Twin Falls, Idaho, 98.85. Fifth: Dennis Harris, Glanbia Foods, Twin Falls, Idaho, 98.80. Fifth: Shift A Cheese Department, Southwest Cheese Co., Clovis, N.M., 98.80. For more information please visit www.oldeuropecheese.com Turn to CONTEST, page 25

Fifth: Carl Moody, Sorrento Lactalis, Mozzarella Loaf, 99.05. CONTEST Buffalo, N.Y., Whole Milk Low Moisture Fourth: Rob Stellrecht, Burnett Continued from page 24 Mozzarella Galbani Mozzarella, 98.80. Dairy Co-op, Grantsburg, Wis., Moz- zarella Part Skim, 98.95. Class 13 Fifth: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, Mozzarella, Part-Skim S.D., Low Moisture Part Skim Moz- Marbled Curd Cheese Best of Class: Mozz Team 2, Kraft/ zarella, 98.90. Pollio Italian Cheese Co., Campbell, Class 14 Class 10 N.Y., Whole Milk Mozzarella, 99.15. Second: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, Best of Class: Craig Schelling, Provolone, Mild Best of Class: Mike’s Team, Guggis- S.D., Low Moisture Whole Milk Moz- Foremost Farms USA, Milan, Wis., Moz- berg-Deutsch Kase Hause, Middlebury, zarella,98.95. zarella, Part Skim, 99.20. Class 15 Ind., Colby-Jack Longhorn, 97.90. Third: Roger Krohn, Agropur, Lux- Second: Roger Krohn, Agropur, Second: Dan Omundson, LaGrand- emburg, Wis., Low Moisture Mozzarella, Luxemburg, Wis., Low Moisture Part er’s Hillside Dairy Inc., Stanley, Wis., Whole Milk, 98.90. Skim Mozzarella, 99.15. Best of Class: Team Denmark, Land Marbled Cheese, 97.40. Fourth: Appleton cheesemakers, Third: Plant Floor, Foremost O’Lakes, Denmark, Wis., No smoke Third: Shift A Cheese Department, Foremost Fars USA, Appleton, Wis., Low Farms USA, Alma Center, Wis., Provolone, 99.55. Southwest Cheese Co., Clovis, N.M., Moisture Mozzarella, 98.85. Natural Low Moisture Part Skim Turn to PROVOLONE, page 26 Colby Jack, 97.35. Fourth: Randy LaGrander, La- Grander’s Hillside Dairy Inc., Stanley, Wis., Marbled Cheese, 97.30. Fifth: Tillamook County Creamery, Tillamook, Ore., Colby Jack-Pasteur- ized, 97.15.

Rinded Swiss Style Cheese Class 11

Best of Class: Niklaus Haldimann, Gourmino Switzerland, Heimen- schwand, Switzerland, Emmentaler AOC Switzerland, 99.50. Second: Marcel Züger, Gourmino Switzerland, Lömmenschwil, Switzer- land, Emmentaler AOC Switzerland, 98.80. Third: Gourmino Switzerland, Gourmino AG, Langnau im Emmental, Switzerland, Rahmtaler, 98.70. Fourth: Niklaus Leuenberger, Käserei Nesselgraben, Schwanden, Switzerland, Emmentaler Switzerland AOC, 98.55. Fourth: 3207 Kaserei Illfis, von Mühlenen, Düdingen, Switzerland, Emmentaler Réserve, 98.55. Fifth: 3070 Kaserei Leimiswil, von 456$6)#A#.$BCDEFGGH%$I1%<%!*/$%'!*0)*'!%('J$<91!%K#11$2#8$V11%'8$ Mühlenen, Düdingen, Switzerland, system for very large food and dairy powder manufacturing plants. Emmentaler Réserve, 98.20. Your Product. Our Systems Know-How. Today‘s food, dairy and beverage lines need modern technology Rindless Swiss Style Cheese !"#!$%&$%''()#!%)*+$*,V.%*'!$#'/$0*1%#21*3$456$70(.*&&$5'8%'**0%'8$ "#&$!"*$*'8%'**0%'8$&(19!%('&$!($0*!0(V!$#'$*:%&!%'8$&;&!*<$(0$/*- Class 12 velop a completely new plant. With years of technical expertise, GEA Process Engineering works closely with your product developers to custom engineer the best solution. Best of Class: Team Guggisberg, GEA Nu-Con Rotary Valve Guggisberg Cheese, Millersburg, Ohio, $ heat treatment $ powder transport & packaging 200-pound Block Swiss, 97.40. $ <*<20#'*$V1!0#!%(' $ 75>$#'/$?@75$2(!!1*$V11%'8 Second: Team Penn Cheese, Penn $ thermal concentration and separation $ cleaning-in-place (CIP) Cheese Corp., Winﬁeld, Pa., Rindless $ drying and particulate processing $ process integration and automation Block Swiss, 97.25. Third: Silvan Blum, Chalet Cheese Co-op, Monroe, Wis., 20-pound rindless GEA Process Engineering Inc. Swiss wheel, 96.55. 1600 O‘Keefe Road, Hudson, WI, 54016 Fourth: Neal Schwartz, Chalet Phone: 1 715 386 9371, Fax: 1 715 386 9376 Cheese Co-op, Monroe, Wis., 20-pound [email protected], www.niroinc.com rindless Swiss wheel, 96.40. engineering for a better world GEA Process Engineering Fifth: Don Klotzbach, Swiss Valley Farms, Monona, Iowa, Swiss Block, 96.20. For more information please visit www.niroinc.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 26 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

Third: Team Anselmo Martinez, Wheel, 98.00. PROVOLONE Dairy Farmers of America, Turlock, Second: Neal Schwartz, Chalet Continued from page 25 Calif., Aged Provolone, 97.65. Parmesan Cheese Co-op, Monroe, Wis., 20-pound Fourth: Team BDC A.M., Burnett Baby Swiss wheel, 97.40. Second: Bill Kocha, BelGioioso Dairy Co-op, Grantsburg, Wis., Provo- Class 18 Third: Gary Vaughn, Middlefield Cheese Inc.- Glenmore, Denmark, Wis., lone Aged, 96.55. Cheese, Middlefield, Ohio, Baby Swiss Mild Provolone, 99.50. Fifth: Steven Tollers, Burnett Dairy cheese, 97.35. Third: Team Anselmo Martinez, Co-op, Grantsburg, Wis., Provolone Best of Class: Johnny Stender, Bel- Fourth: Fernando Vaquero, Swiss Dairy Farmers of America, Turlock, Aged, 96.50. Gioioso Cheese Inc.-Chase, Pulaski, Valley Farms, Monona, Iowa, Baby Swiss Calif., Provolone, 99.25. Wis., Parmesan, 98.70. Block, 97.30. Fourth: Kevin Benzel, Park Cheese Second: Pollock Cheese Plant, Fifth: Jamie Fahrney, Chalet Cheese Co. Inc., Fond du Lac, Wis., Air cured DairiConcepts LP, Pollock, S.D., Block Co-op, Monroe, Wis., 40-pound Baby mild Provolone, 99.15. Parmesan, 97.10. Swiss block, 97.15. Fifth: Team Lake Norden, Lake Ricotta Third: Lake Country Dairy Team, Norden Cheese Co., Lake Norden, S.D., Arthur Schuman Inc., Fairfield, N.J., Provolone, 99.10. Class 17 Cello Riserva Copper Kettle Parmesan Cheese Wheel, 97.05. Feta Fourth: Team AMPI, Associated Milk Producers Inc., Hoven, S.D., Parmesan Class 20 Best of Class: Brian Hodur, Sorrento Wheel, 95.75. Provolone, Aged Lactalis, Buffalo, N.Y., Part Skim Whey Fifth: Team Almena, Saputo Cheese Based Ricotta, 99.30. USA Inc., Lincolnshire, Ill., Parmesan, Best of Class: Adam Buholzer, Klon- Class 16 Second: Topo Gigio, Antonio Moz- 95.60. dike Cheese Co., Monroe, Wis., Feta in zarella, Newark, N.J., Old Fashioned Brine, 99.60. Ricotta, Whole Milk, 99.25. Second: Arvanitis S.A., Thessaloniki, Third: Dan Windsor, Sorrento Lac- Greece, Dopio cheese, 99.50. Best of Class: DCI Cheese Co., Park talis, Buffalo, N.Y., Whole Milk Whey Baby Swiss-Style Third: Mike Schultz, Nasonville Cheese for DCI Cheese Co., Richfield, Based Ricotta, 99.15. Dairy Inc., Marshfield, Wis., Feta, 99.45. Wis., il Giardino Provolone Mandarini, Fourth: Scott Smith, Sorrento Lac- Class 19 Fourth: David Schmidt, Agropur, 98.50. talis, Buffalo, N.Y., Whole Milk Ricotta, Weyauwega, Wis., Feta, 99.40. Second: Bill Kocha, BelGioioso 98.95. Fifth: Bjarne Kristiansen, Dairy Cheese Inc.-Glenmore, Denmark, Wis., Fifth: Lactalis American Group, Tip- Best of Class: Gabe Wand, Swiss Val- Saedager, Hobro, Denmark, Yorem, Sharp Provolone, 97.50. ton, Calif., Traditional Ricotta, 98.80. ley Farms, Monona, Iowa, Baby Swiss Turn to FETA, page 27

! ! ! !!""##&&22!!!!0099(())2200!!&& ! ! 22!!&&3366""""77""&&! 33..))))22!!55&& ))""3366!!00$$0055%%&& Serving Up !"#$%&'()"!)"*& Dr hvhy* Fresh Ideas Since 1949 8urrr* +,,-("#&& Urpuyt* )./#(%&(.)01()23& Experts in Dairy Markets Your Single Source for s #OMPREHENSIVE5NDERSTANDINGOF Obtaining a Comprehensive @vv* "4(3)&#"256)& Selection of Dairy Products A vr * -ARKET4RENDS 0RODUCT3OURCES 36""7"&3.))"8& 0RICE&LUCTUATIONSAND6OLATILE s &LUID-ILK 6v yvr*8rr * 'OVERNMENT2EGULATIONS s "UTTER !! !"#$%#$&'()##*%+' Hvyhxrr*XD* s &EDERAL/RDER0OOLING s #HEESE 6 vy* !* ,$"&' s 2AW-ILK5&2/ !! s &ORWARD#ONTRACT0RICING ! !* -)../'0)#12"#$&'3)#' s #REAM 0&4)5#2$%#' s )NGREDIENT#OST-ANAGEMENT s .ONFAT$RY-ILK 7u*"# * !! (1%#*%)1)5'-$$&' s ,OGISTICS-ANAGEMENT s 7HEY0OWDER 6/5#$2' !! 7*%*2".'-.118'69"3$' :$;)*8$&' <<<=+$%2"3=312' 5".$5>+$%2"3=312' ?@ABCDEB@FE?'

T.C. Jacoby & Co. 1716 Hidden Creek Court St. Louis, MO 63131 314/821-4456 1-800-877-9556 Fax: 314/821-3251 www.jacoby.com Contact Ted C. Jacoby III

For more information please visit www.genmac.com For more information please visit www.jacoby.com

Best of Class: String Team 1, Kraft/ FETA String Cheese Pollio Italian Cheese Co., Campbell, Continued from page 26 Gorgonzola N.Y., Low Moisture Part Skim Moz- zarella String Cheese, 99.30. piknik style, pasteurized, 99.35. Class 24 Class 26 Fifth: Steve Webster, Klondike Turn to STRING, page 28 Cheese Co., Monroe, Wis., Feta in Brine, 99.35. Best of Class: DCI Cheese Co., Sa- lemville for DCI Cheese Co., Richﬁeld, Wis., Salemville Gorgonzola, 99.65. Second: Mark Ruttner, BelGioioso Feta, Flavored Cheese Inc. - Langes Corners, Denmark, Wis., CreamyGorg, 99.40. Class 21 Third: Tony Ellis, BelGioioso Cheese Inc. - Langes Corners, Denmark, Wis., Crumbly Gorgonzola, 98.90. Best of Class: Steve Webster, Fourth: Team 1, Arla Foods, Muske- Klondike Cheese Co., Monroe, Wis., gon Dairy, Muskegon, Mich., Gorgon- Peppercorn Feta in Brine, 98.95. zola, 98.65. Second: Team Kousa, Arla Fifth: Feta Production, Parma- Foods, Kousa, Denmark, Mediter- lat SA, Stellenbosch, South Africa, ranean style, garlic & parsley Simonsberg Simonzola 125-grams, Feta, 98.90. 98.60. Third: David Schmidt, Agropur, Weyauwega, Wis., Feta with Basil & Tomato, 98.60. Fourth: Jim Demeter, Agropur, Gruyere Weyauwega, Wis., Feta with Basil & Tomato, 98.50. Class 25 Fifth: Terry Lensmire, Agropur, Weyauwega, Wis., Feta with Basil & Tomato, 98.10. Best of Class: Baudois Olivier, Fromagerie Le Cerneux-Péquignot, Le Cerneux-Péquignot, Switzerland, Gruyère AOC, 99.95. Havarti Second: René Pernet, Fromagerie du Haut-Jorat, Peney-le-Jorat, Switzer- Class 22 land, Le Gruyère AOC du Haut-Jorat, 99.90. Third: Adrian Scheidegger, Käserei Best of Class: Steve Stettler, Decatur Niedermuhren, Heitenried, Switzer- Dairy Inc., Brodhead, Wis., Havarti, land, Le Gruyère AOC, 99.85. 99.60. Fourth: Team Emmi Roth USA, Second: Torben Pradsgaard, Emmi Roth USA, Verona, Wis., Gruyere Arla Foods Nr Vium, Videbrek, Surchoix, 99.80. Denmark, Havarti Graddost plain, Fifth: Tinguely Alexandre Ursy, 60+, 99.55. Mifroma, Ursy, Switzerland, Gruyère Third: Peter Moller, Arla Foods Nr AOC Mifroma Cavern, 99.75. Vium, Videbrek, Denmark, Havarti Graddost plain, 60+, 99.50. For more information please visit www.klondikecheese.com Fourth: Team Edelweiss, Edelweiss Creamery, Monticello, Wis., Havarti, 99.35. Fifth: Decatur Cheesemakers 2, Decatur Dairy Inc., Brodhead, Wis., Havarti, 99.30.

Havarti, Flavored Class 23

Best of Class: Luke Buholzer, Klon- dike Cheese Co., Monroe, Wis., Dill Havarti, 99.40. Second: Decatur Cheesemakers, Decatur Dairy Inc., Brodhead, Wis., Dill Havarti, 99.35. Third: Ron Bechtolt, Klondike Cheese Co., Monroe, Wis., Dill Havarti, 99.30. Fourth: Steve Stettler, Decatur Dairy Inc., Brodhead, Wis., Dill Havarti, 99.20. Fifth: Peter Moller, Arla Foods Nr Vium, Videbrek, Denmark, Havarti with dill, 99.10. For more information please visit www.paciﬁccheese.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 28 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

ery Cooperative, Cabot, Vt., Vermont Cheese Inc., Vaughan, Ontario, Fior di STRING Style Cottage Cheese, 93.90. Late-Bella Casara, 99.40. Continued from page 27 Cottage Cheese Fourth: Team Fresh Mozzarella, Sorrento Lactalis, Nampa, Idaho, Fresh Class 27 Mozzarella Ciliengini 8-ounce Cup, Second: String Team 1, Kraft/Pollio Fresh Mozzarella 99.40. Italian Cheese Co., Campbell, N.Y., Low Fifth: Ricardo Nunez, BelGioioso Best of Class: Bison, Upstate Niagara Moisture Part Skim String Cheese, Class 28 Cheese Inc.-Freedom, Freedom, Wis., Co-op, West Seneca, N.Y., Lowfat Cot- 99.20. Fresh Mozzarella 8-ounce Ball, 99.35. Third: Cesar & Heydi, Cesar’s tage Cheese 1-percent, 97.10. Cheese, Random Lake, Wis., Whole Second: Bison, Upstate Niagara Co- Best of Class: FDL Team 1, Kraft/ milk stretched by hand natural ﬂa- op, West Seneca, N.Y., Nonfat Cottage Pollio Italian Cheese Co., Campbell, vor, 99.00. Cheese, 95.80. N.Y., Fresh Mozzarella, 99.60. Blue Veined, Exterior Fourth: Rudy Gonzalez, Sorrento Third: Cottage Team, Cabot Cream- Second: Di Stefano Cheese, Baldwin Molding Lactalis, Nampa, Idaho, 12-ounce Pro- ery Cooperative, Cabot, Vt., Vermont Park, Calif., Ovoline 4-ounce Mozza- volone String, 98.85. Style Cottage Cheese, 95.25. rella ball, 99.50. Class 29 Fifth: String Team 2, Kraft/Pollio Fourth: Bison, Upstate Niagara Third: Mozzarella Fresca team, Italian Cheese Co., Campbell, N.Y., Low Co-op, West Seneca, N.Y., 4-percent Lactalis American Group, Tipton, Calif., Moisture Part Skim String Cheese, Minimum Cottage Cheese, 94.25. Fresh Mozzarella 4-ounce ball, 99.45. Best of Class: Alexis’s Team, La 98.80. Fifth: Cottage Team, Cabot Cream- Fourth: Team Quality, Quality Maison Alexis de Portneuf, St.-Laurent, Quebec, Bleubry: Smooth Blue, 98.50. Second: Team Quality, Quality Cheese Inc., Vaughan, Ontario, Bor- gonzola, 98.40. Third: Jindi Cheese P/L, Jindivick, Australia, Old Telegraph Road Heritage Blue, 98.05. Fourth: Lazur Dairy Cooperative, Nowe Skalmierzyce, Poland, Lazur Zlocisty (Gold), 97.90. Fifth: Jindi Cheese P/L, Jindivick, Australia, Jindi Reserve Estate Blue, 97.80. Fifth: Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, Le Météorite: Creamy & Ash Covered; 97.80.

Blue Veined Class 30

Best of Class: Jim Ingvorsen, Bornholms Andelmejeri, Kelmensker, Denmark, Organic Danablu 50+, 99.65. Second: Per Olesen, Bornholms Andelmejeri, Kelmensker, Denmark, Danablu 60+, 99.50. Third: Drosblo Dairy, Thorso, Den- mark, Danablu, 99.45. Fourth: Drosblo Dairy, Thorso, Den- mark, Danablu, 99.40. Fifth: Leif Olesen, Bornholms Andelmejeri, Kelmensker, Denmark, Danablu 50+, 99.35.

Brick, Muenster Class 31

Best of Class: Matt Erdley, Klondike Cheese Co., Monroe, Wis., Muenster, 99.20. Second: Team Blaser’s, Comstock Creamery LLC, Comstock, Wis., Wis- consin Brick, 98.20. Third: Walter Hartwig, Zimmerman Cheese Inc., South Wayne, Wis., 5-pound Brick Loaf, 98.05. Fourth: Steve Stettler, Decatur

For more information please call 920-684-4461 Turn to BEST, page 29

Chevalier Triple Crème, 99.05. BEST Fourth: Scott Ness, Old Europe Continued from page 28 Cheese, Benton Harbor, Mich., Double Cream Brie logs, 99.00. Dairy Inc., Brodhead, Wis., Muenster, Fifth: Jean Manuel Renard, Old 98.00. Europe Cheese, Benton Harbor, Mich., Fourth: Chad Duhai, Zimmerman Brie Triple Cream 3 kilograms, 98.95. Cheese Inc., South Wayne, Wis., 5-pound Muenster Loaf, 98.00. Fifth: Ron Buholzer, Klondike Cheese Co., Monroe, Wis., Muenster, Camembert & Other 97.95. Surface (Mold) Ripened Fifth: Nick Patterson, Torkelson Cheese Co., Lena, Ill., Brick Cheese, Class 33 97.95. Fifth: Chad Duhai, Zimmerman Cheese Inc., South Wayne, Wis., 5-pound Best of Class: Lion Dairy and Drinks Brick Loaf, 97.95. - Burnie, Lion Dairy and Drinks, Dock- lands, Australia, Camembert, 98.85. Second: St. Hyacinthe factory, Agro- Brie pur Fine Cheese, St.-Hubert, Quebec, Rondoux double crème, 98.50. Class 32 Third: Feta Production, Parmalat SA, Stellenbosch, South Africa, Si- monsberg Camembert, ready to eat, Best of Class: Belmont-John Burris, 125-gram, 98.35. Lactalis American Group, Belmont, Fourth: Paul Sutter, Natural Pas- Wis., Brie 3 kilogram-President, 99.15. tures Cheese Co., Courtenay, British Second: Production Team, Kolb- Columbia, Comox Camembert, 98.30. Lena Inc., Lena, Ill., 8-ounce Alouette Fifth: St. Hyacinthe factory, Agro- Baby Brie, 99.10. pur Fine Cheese, St.-Hubert, Quebec, Third: St. Hyacinthe factory, Agropur Camembert l’Extra, 98.20. Fine Cheese, St.-Hubert, Quebec, Brie Turn to WINNERS, page 30

JUST A SLICE — Josef Hubatschek, a German judge from Alpma, slices an entry during the preliminary rounds of judging at the 2012 World Championship Cheese Contest. The international team of judges represented 17 nations, including Argentina, Australia, Canada, Croatia, Denmark, France, Germany, Ireland, New Zealand, Mexico, Portugal, The Netherlands, Russia, South Africa, Switzerland and the United Kingdom.

For more information please visit www.novakscheese.com For more information please visit www.mctdairies.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 30 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

lands, Edam rindless, 97.50. WINNERS Fourth: T e a m M a r u m , Continued from page 29 FrieslandCampina, Wolvega, Nether- lands, Edam Noord/Wester, 96.80. Fourth: Team Varsseveld, FrieslandCampina, Wolvega, Nether- Edam lands, Edam loaf mild, 96.80. Fourth: Te a m Wo r k u m , Class 34 FrieslandCampina, Wolvega, Nether- lands, Rindless Edam, 96.80. Fifth: Hautapu Cheese Team, Fonter- Best of Class: Team Marum, ra Cooperative Group Ltd., Cambridge, FrieslandCampina, Wolvega, Nether- New Zealand, Edam block cheese, 96.70. lands, Frico Edam matured, 99.40. Second: Team Gerkesklooster, FrieslandCampina, Wolvega, Nether- lands, Edam block, mild Edam type, Gouda Photo by Rena Archwamety 98.00. TEAM EFFORT — Volunteers from the 2012 “B-Team” (left) prepare and repackage cheeses for the Third: Bedum Team Edam, Class 35 World Championship Cheese Contest judges (right). FrieslandCampina, Wolvega, Nether-

Best of Class: Team Steenderen, FrieslandCampina, Wolvega, Nether- lands, Gouda Excellent mild, 99.15. Second: Gary Grossen, Babcock Hall Dairy Plant, Madison, Wis., Gouda, 98.85. Third: Team Gerkesklooster, FrieslandCampina, Wolvega, Nether- lands, Kroon Gouda Mild, 98.80. Fourth: Team North-Holland Gold, FrieslandCampina, Wolvega, Nether- lands, North-Holland BOB special, 98.35. Fifth: Team Gerkesklooster, FrieslandCampina, Wolvega, Nether- lands, Frico Gouda Mild, 98.30.

Gouda, Aged Class 36

Best of Class: Team Uniekaas, Best Cheese Corp., Mount Kisco, N.Y., Vin- tage 3-year Gouda, 98.95. Second: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Super 18-24 month, 98.90. Third: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Mature 6-9 month, 98.55. Fourth: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Aged 9-12 month, 98.35. Fifth: Pieter ter Beek, CONO Kaas- makers, Westbeemster, Netherlands, Beemster Royaal, 98.10. Fifth: Team North-Holland Gold, FrieslandCampina, Wolvega, Nether- lands, North-Holland BOB special old “extra,” 98.10.

Gouda, Flavored Class 37

Best of Class: Holland’s Family Cheese Team, Holland’s Family Cheese,

For more information please visit www.iddba.org Turn to GOUDA, page 31

St.-Laurent, Quebec, La Tentation de Heitenried, Switzerland, Vacherin GOUDA Laurier, 99.15. Fribourgeois AOC, 99.10. Continued from page 30 Second: OKA factory, Agropur Fine Smear Ripened Cheese, St.-Hubert, Quebec, Provi- Semi-soft Cheeses dence, 98.60. Thorp, Wis., Marieke Gouda Cumin, Third: Graindorge, Fromagerie Appenzeller Cheese 98.45. Class 41 E. Graindorge, Livarot, France, Pont Second: Team Gerkesklooster, l’Evêque PDO, 98.45. Class 41.1 FrieslandCampina, Wolvega, Nether- Fourth: Moestl Franz & Crew, lands, Gouda rindless with cumin, Best of Class: Adrian Mayer, Käserei Almenland Stollenkaese GmbH, Pas- Grundbach, Wattenwil, Switzerland, 98.40. Best of Class: 5112 Karl Germann, sail, Austria, Arezberger Argentum, Winzer Käse, 99.45. Third: Team North-Holland Gold, SO Appenzeller Käse GmbH, Appenzell, 98.40. Second: Käserei Studer AG, Am- FireslandCampina, Wolvega, Nether- Switzerland, Appenzeller Kaese, 99.85. Fifth: Dischamp, Fromager- riswil, Switzerland, Maxx365, 99.30. lands, North-Holland cumin, 98.10. Second: 5053 Anton Birrer, SO ies Paul Dischamp S.A., Sayat, Third: Sennerei Andeer, Andeer, Fourth: Holland’s Family Cheese Appenzeller Käse GmbH, Appenzell, France, Saint Nectaire Laitier Switzerland, Andeerer Gourmet, 99.25. Team, Holland’s Family Cheese, Thorp, Switzerland, Appenzeller Kaese, 99.80. PDO, 98.25. Fourth: Spielhofer Team, Spielhofer, Wis., Marieke Gouda Black Pepper Third: 5110 Norbert Eberle, SO Fifth: Alexis’s Team, La Maison St.-Imier, Switzerland, Mont-soleil, Mix, 98.05. Appenzeller Käse GmbH, Appenzell, Alexis de Portneuf, St.-Laurent, Quebec, Fifth: John Dirk Bulk, Oakdale 99.20. La Sauvagine, 98.25. Cheese, Oakdale, Calif., Cumin Gouda, Fifth: Serge Bongard, Schweni, Turn to APPENZELLER, page 32 98.00.

Quesos Frescos Class 38

Best of Class: Team W&W Dairy, W&W Dairy, Monroe, Wis., Queso Fresco, Fresh Hispanic Cheese, 99.70. Second: Team Nuestro Queso, Nuestro Queso LLC, Kent, Ill., Blanco - Mexican style white cheese, 99.25. Third: Team 1 Brian & Luis, Mexican Cheese Producers, Darlington, Wis., Quesos Fresco Wheel, whole milk, 98.95. Fourth: Team 2 Ed & Victor, Mexican Cheese Producers, Darlington, Wis., Fresco Natural WPO, 98.80. Fifth: Daniel and Janelle Lemke, Morning Star Farm, Cokato, Minn., Quesos Frescos, 98.75. Fifth: Roberto Encarnacion, Tropical Cheese Industries Inc., Perth Amboy, N.J., Queso Blanco, 98.75.

Quesos Para Fundir Class 39

Best of Class: Decatur Cheesemak- ers, Decatur Dairy Inc., Brodhead, Wis., Quesos para Fundir, 99.30. Second: Chad Duhai, Zimmerman Cheese Inc., South Wayne, Wis., 5-pound Asadero Wheel, 99.20. Third: John Pitman, Mill Creek Cheese, Arena, Wis., Quesadilla, 98.95. Fourth: Dennis Schliem, Zimmer- man Cheese Inc., South Wayne, Wis., 5-pound Asadero Wheel, 98.75. Fifth: Anto Baghdassarian, Karoun Dairies Inc., Sun Valley, Calif., Queso para Freier, 98.70.

Smear Ripened Soft Cheeses Class 40

Best of Class: DuVillage’s Team, La Fromagerie 1860 DuVillage Inc., For more information please visit www.dsm.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 32 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

Best of Class: Edhem Cucic, APPENZELLER Glanbia Foods Inc., Twin Falls, Continued from page 31 Idaho, Habanero Pepper Jack, 99.65. Second: Phil Barringer, Glanbia Switzerland, Appenzeller Kaese, 99.75. Foods Inc., Twin Falls, Idaho, Habanero Fourth: 5104 Hans Naef, SO Ap- Pepper Jack, 99.60. penzeller Käse GmbH, Appenzell, Third: Alic Suljo, Glanbia Foods Switzerland, Appenzeller Kaese, 99.70. Inc., Twin Falls, Idaho, Pepper Jack, Fifth: 5136 Peter Steiner, SO Ap- 99.40. penzeller Käse GmbH, Appenzell, Fourth: Fikret Avdic, Glanbia Foods Switzerland, Appenzeller Kaese, 99.65. Inc., Twin Falls, Idaho, Pepper Jack, 99.35. Fifth: Paul Sutter, Natural Pas- Smear Ripened tures Cheese Co., Courtenay, British Leading manufacturer of Columbia, Pacific Pepper Verdelait, Hard Cheeses 99.30. naturally derived coloring Class 42 for the cheese industry Best of Class: Harald Kämpf, Fro- Pepper Flavored Cheeses magerie de Courtelary, Courtelary, (Other Natural Styles) 2012 International Cheese Technology Expo Switzerland, Tête de Moine, 99.50. Booth 317 Second: Käserei Stude AG, Amriswil, Class 44 Switzerland, Alter Schweizer, 99.25. Annatto Extract and Blends Certiﬁed Organic Annatto Third: Severin Caratsch, Cascharia Mustair, Mustair, Switzerland, Bündner Best of Class: Decatur Cheesemak- Paprika Extract Natural Beta-Carotene Bergkäse, 99.20. ers, Decatur Dairy Inc., Brodhead, Wis., Fourth: Roger Schwab, Fromagerie Pepper Havarti, 99.50. Turmeric Red Beet de Corgémont, Corgémont, Switzerland, Second: String Team 1, Kraft/ Tête de Moine AOC, 98.90. Pollio Italian Cheese Co., Camp- Natural Coloring Blends Fourth: Christian Kälin, Fromagerie bell, N.Y., Jalapeno String Cheese, du Noirmont, Noirmont, Switzerland, 99.40. Tête de Moine, 98.90. Third: Team Edelweiss, Edelweiss Fifth: Käserei Stadelman AG, Ness- Creamery, Monticello, Wis., Havarti ddwcolor.com lau, Switzerland, Toggenburger Lust with Chapolti, 99.35. Classic, 98.85. Fourth: Steve Stettler, Decatur Dairy Represented by: Inc., Brodhead, Wis., Pepper Havarti, 99.25. Pepper Flavored ‘Ameri- Fourth: Alois Pesendorfer crew, Gmundner Molkerei, Gmunden, Aus- can’ Style Cheeses tria, Gmundner Milch Chili-Pepper (Cheddar, Colby, Jack) Cheese, 99.25. +1 800 826 8302 Fifth: Duane Petersen, Arla Foods- Class 43 Hollandtown, Kaukauna, Wis., Jalapeno Havarti, 99.15. For more information please visit www.ddwcolor.com

Flavored Soft Cheeses Class 45

Best of Class: Mozzarella Fresca, Lactalis American Group, Tipton, Calif., Fresh Mozzarella in oil, herbs and spices, 99.80. Second: George Crave, Crave Broth- ers Farmstead Cheese LLC, Waterloo, Wis., Marinated Fresh Mozzarella, 99.65. Third: Mozzarella Fresca, Lactalis American Group, Tipton, Calif., Fresh Mozzarella Medallion in oil, herbs and spices, 99.50. Fourth: St. Hyacinthe factory, Agro- pur Fine Cheese, St.-Hubert, Quebec, Chevalier Pepper, 98.95. Fifth: Patrick Bennett, Sun-Re Cheese Corp., Sunbury, Pa., Marinated Celigene with sundried tomatoes, 98.70. For more information please visit www.excelengineer.com Turn to FLAVORED, page 33

Fourth: Rising Sun Farms, Phoenix, FLAVORED Ore., Key Lime Cheese Torta with Cran- Continued from page 32 berries, 98.00. Fifth: Jedranka Kulaevic, Glanbia Foods Inc., Twin Falls, Idaho, Monterey Flavored Semi-soft Jack with Pecans, 97.95. Cheeses Smoked Soft and Class 46 Semi-soft Cheeses Class 49 Best of Class: Johannes Schefer und Team, Urnäscher Milchspezialitäten AG, Urnäsch, Switzerland, Urnäscher Best of Class: Holland’s Family Cheese Holzfasskäse, 98.95. Team, Holland’s Family Cheese, Thorp, Second: Thomas Knestel, Vorarlberg © Red Wave Pictures Wis., Marieke Gouda Smoked, 99.65. Milch eGen, Feldkirch, Austria, Ländle ADMIRING CROWD — More than 400 people attended the reception and championship round of Mostkäse, 98.35. Turn to SMOKED, page 34 judging at the Monona Terrace in Madison, Wis., for the 2012 World Championship Cheese Contest. Third: String Team 2, Kraft/Pollio Italian Cheese Co., Campbell, N.Y., Flavored String Cheese, 97.60. Fourth: C Shift Cheese Department, Southwest Cheese Co., Clovis, N.M., Garlic and Chives, 97.55. Fifth: Matthew Esquivel, Glanbia Foods, Twin Falls, Idaho, Monterey Jack with Chives, 97.45.

Flavored Hard Cheeses Class 47

Best of Class: Fluekiger Juerg, Sennerei Spluegen, Spluegen, Switzer- land, Spluegner Kraeuterzauber, 98.25. Second: Cracker Barrel Natural Cheese, Valley Queen for Kraft Foods, Glenview, Ill., Black Pepper Cheddar, 98.15. Third: Kerry Henning, Henning’s Cheese, Kiel, Wis., Peppercorn Ched- dar, 97.90. Fourth: Crescent City cheesemakers, Rumiano Cheese Co., Crescent City, Calif., Monterey Jack wheel with peppercorns, 97.85. Fifth: Halid Kararic, Glanbia Foods Inc., Twin Falls, Idaho, Bacon Ched- dar, 97.15.

Flavored Cheeses with Sweet or ‘Dessert’ Condiments Class 48

Best of Class: DuVillage’s Team, La Fromagerie 1860 DuVillage Inc., St.-Laurent, Quebec, Lady Laurier d’Arthabaska, 99.45. Second: David Martinez, Glanbia Foods Inc., Twin Falls, Idaho, Monterey Jack with Walnuts, 98.10. Third: Kelly Longseth, Family Fresh Pack, Kelly’s Kitchen Cranberry Al- mond Cheese Spread, 98.05. Fourth: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Honey Clover, 98.00. For more information please visit www.bakercheese.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 34 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

Fifth: Mike Nelson, Chalet Cheese Mascarpone, 98.05. SMOKED Co-op, Monroe, Wis., Smoked Baby Fourth: Team Mascarpone, Sorrento Continued from page 33 Smoked Hard Cheeses Swiss slabs, 98.50. Lactalis, Nampa, Idaho, 16-ounce Mas- carpone, 97.75. Class 50 Fifth: Jeff Kilan, Crave Brothers Second: Sylvan Star Cheese Ltd., Farmstead Cheese LLC, Waterloo, Wis., Red Deer, Alberta, Naturally Smoked Open Class Soft Cheeses Mascarpone, 97.55. Gouda, 99.60. Best of Class: Gold Creek Farms, Third: Team Emmi Roth USA, Kamas, Utah, Cheddar smoked with Class 51 Emmi Roth USA, Verona, Wis., cherry wood, 99.35. Smoked Fontina, 99.50. Second: Gold Creek Farms, Kamas, Open Class Semi-soft Fourth: Anthony Mongiello, Utah, Parmesan smoked with cherry Best of Class: Jasper Hill Farm, Cheeses Formaggio Italian Cheese Special- wood, 99.10. Cellars at Jasper Hill, Greensboro, Vt., ties, Hurleyville, N.Y., Smoked Third: Saputo’s Team, Saputo, Harbison, 99.10. Class 52 Hand Twisted String Cheese, St.-Laurent, Quebec, Smoked Cacio- Second: Lake Country Dairy Team, 99.30. cavallo, 99.05. Arthur Schuman Inc., Fairﬁeld, N.J., Cello Thick & Smooth, 98.20. Fifth: Joe Dittmar, Maple Leaf Fourth: Fromagerie Bergeron Inc., Best of Class: Holland’s Family Third: Team Mascarpone, Sorrento Cheese Co-op, Monroe, Wis., Smoked St.-Antoine de Tilly, Quebec, Calumet, Cheese Team, Holland’s Family Cheese, Lactalis, Nampa, Idaho, 5-pound Traditional Gouda, 99.10. 98.90. Thorp, Wis., Marieke Golden, 98.85. Second: Wolfgang Attwenger crew, Gmunder Molkerei, Gmunden, Austria, Gmunder Milch Raclette, 98.65. Third: Cellars at Jasper Hill, Greensboro, Vt., Landaff from Landaff Creamery, 98.60. Fourth: Team Cleveland, Saxon Creamery, Cleveland, Wis., A young, ﬁrm Alpine cheese, 98.55. Fifth: Moestl Franz & Crew, Al- menland Stollenkaese GmbH, Passail, Austria, Teichalmer, 98.30.

Open Class Hard Cheeses Class 53

Best of Class: Gary Domke, Sartori Co., Antigo, Wis., Sartori Reserve Extra Aged Asiago, 99.55. Second: Werner Wolf and Team, Obersteirische Molkerei eGen, Knittel- feld, Austria, Erzherzog Johann, 99.45. Third: Rudolf Steiner & Team, Tirol Milch eGen, Worgl, Austria, Tirol Milch Tiroler Felsenkeller, 99.35. Fourth: Stefan Küttel, Gourmi- no, Switzerland, Jaun, Switzerland, L’amour de Bellegarde, 99.25. Fifth: Te a m S t e e n d e r e n , FrieslandCampina, Wolvega, Nether- lands, A Dutch Masterpiece, Vincent, 99.20.

Reduced Fat Soft & Semi-soft Cheeses Class 54

Best of Class: Team Steenderen, FrieslandCampina, Wolvega, Nether- lands, Vermeer, 98.45. Second: Team Steenderen, FrieslandCampina, Wolvega, Nether- lands, Milner old, 98.30. Third: Team Steenderen, FrieslandCampina, Wolvega, Nether- lands, Milner mature, 98.20. Fourth: Brad Haag, Valley Queen Cheese Factory, Milbank, S.D., Reduced- fat Colby Monterey Jack, 98.10.

For more information please visit www.castlecheeseinc.com Turn to REDUCED, page 35

REDUCED Continued from page 34 Cold Pack Cheese, Cheese Food Fifth: Te a m B a l k b r u g , FrieslandCampina, Wolvega, Nether- Class 58 lands, Maasdam 30+, 97.45.

Best of Class: Pine River Team 2, Pine River Prepack, Newton, Wis., Extra Reduced Fat Hard Cheeses Sharp Cheddar, 99.80. Second: Pine River Team 1, Pine Class 55 River Prepack, Newton, Wis., Swiss & Almond, 99.45. Third: Kelly Longseth, Family Fresh Best of Class: Pieter ter Beek, CONO Pack, Belleville, Wis., Wollersheim © Red Wave Pictures Kaasmakers, Westbeemster, Nether- Winery White Cheddar, 99.15. lands, BeemsterLite Mild 30+, 98.70. Fourth: Pine River Team 2, Pine MEDIA DARLINGS — The top 16 ﬁnalist cheeses are presented before the ﬁnal round of judging. Second: Pieter ter Beek, CONO Kaas- Media coverage of the contest this year was unprecedented, according to John Umhoefer, executive makers, Westbeemster, Netherlands, Turn to COLD, page 36 director of the Wisconsin Cheese Makers Association, which hosts the competition. BeemsterLite Old 30+, 98.45. Third: Cheddar Team, Cabot Cream- ery Cooperative, Cabot, Vt., 50-percent Reduced Fat Cheddar, 98.40. Fourth: Weydelijner Rijp Aroma from Treur Kaas, E.M. Treur en Zn. BV, Woerden, Netherlands, Gouda cheese, TAKE HIGH-PRESSURE 35+, 98.30. Fifth: Justini Larson, Agropur Inc., Hull, Iowa, Reduced Fat Cheddar, 98.20. PUMPS TO A NEW LEVEL WITH THE TETRA ALEX® Lowfat Cheeses The pioneering design of our Tetra Alex high-pressure pump enables Class 56 you to achieve ef! ciency on a whole new level. You can save energy and cut maintenance costs with turnable wear parts for double Best of Class: Team Lake Norden, the lifetime and easy access for fast maintenance. These high- Lake Norden Cheese Co., Lake Norden, pressure pumps are also always upgradable to meet your future S.D., Lite Mozzarella, 98.60. processing demands. Second: John Ernst, Sorrento Lactalis, Buffalo, N.Y., Low Fat Whey Ricotta, 98.55. All Tetra Alex® machines can be equipped for remote control. Third: Mike DeVoy, Lactalis USA Inc., Additionally, the high-pressure pumps utilize an automatically Merrill, Wis., Rondele Garlic & Herbs controlled line pressure relief valve (LPRV) on the outlet which Light Spreadable Cheese, 98.30. Fourth: Adam Buholzer, Klondike facilitates the operation during production. Another bene! t Cheese Co., Monroe, Wis., Fat Free Feta of this new design is that it can be " ushed for cleaning in in Brine, 98.20. place by a signal from the process control panel. Fourth: Tillamook County Creamery, Tillamook, Ore., Lowfat Yellow Ched- dar, 98.20. We call it sound performance. Fifth: Tillamook County Creamery, Tillamook, Ore., Lowfat Yellow Ched- Visit us at www.tetrapakprocessing.com or dar, 98.05. contact directly; [email protected], 800-806-9675 Reduced Sodium Cheeses Class 57 Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Alex are trademarks belonging to the Tetra Pak Group. Best of Class: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, S.D., Reduced Sodium low-moisture part-skim Mozzarella, 99.60. Second: Pat Doell, Agropur, Luxemburg, Wis., Reduced Sodium Provolone, 99.45. Third: Roger Krohn, Agropur, Luxemburg, Wis., Reduced Sodium Provolone, 99.30. Fourth: Jeff Oswald, Sorrento Lac- talis, Buffalo, N.Y., Low Sodium Mild Provolone, 99.25. Fifth: Ben Koch, Glanbia Foods Inc., Low Salt Cheddar, 99.20. For more information please visit www.tetrapak.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 36 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

Best of Class: Team Buko, Arla Foods COLD Amba, Holstebro, Denmark, whipped Continued from page 35 Spreadable Cheeses cream cheese with pepper, 99.45. Flavored Pasteurized Second: Team Franklin Foods, Process Cheeses River Prepack, Newton, Wis., Aged Class 60 Franklin Foods, Enosburg Falls, Vt., Asiago, 99.10. Green Mountain Farms Garlic & Herb Class 63 Fifth: Team Scott’s of Wisconsin, Spreadable Cheese, 99.40. Best of Class: In-EU-vators, Kraft Scott’s of Wisconsin, Sun Prairie, Wis., Third: Team Franklin Foods, Frank- Foods, Munich, Germany, dual texture Jalapeno, 99.05. lin Foods, Enosburg Falls, Vt., Green Best of Class: In-EU-vators, Kraft cream cheese,99.65. Mountain Farms Salsa Cream Cheese, Foods, Munich, Germany, cheese slices Second: Team Beaver Dam, Kraft 99.20. ﬁlled with cream cheese, 98.15. Foods, Beaver Dam, Wis., Philadelphia Fourth: Susan, Kraft Foods, Lowville, Second: Robert Chouinard, Associ- Cold Pack Cheese Cream Cheese, 99.60. N.Y., Strawberry Cream Cheese Spread, ated Milk Producers Inc., Portage, Wis., Third: Jerry Prahl, Lactalis USA Inc., Spread 99.10. Hot Pepper, 98.00. Merrill, Wis., President Feta Spreadable Fourth: Brian Storm, Lactalis USA Third: Joe Wilson, Biery Cheese Co., Cheese, 99.10. Class 59 Inc., Merrill, Wis., Rondele Garden Louisville, Ohio, Naturally Smoked Fourth: Team Beaver Dam, Kraft Vegetable, 99.10. Cheddar Cheese Food, 97.85. Foods, Beaver Dam, Wis., Philadelphia Fifth: Rosa Garcia-Jiminez, Alouette Fourth: Elizabeth Tesch, Welcome Cream Cheese, 99.05. Best of Class: Brunkow Cheese, Cheese USA LLC, New Holland, Pa., Dairy, Colby, Wis., Smoked Gouda Fifth: St. Hyacinthe factory, Agropur Darlington, Wis., Raw Milk Cheddar Alouette Spinach Artichoke, 99.00. American, 97.80. Fine Cheese, St.-Hubert, Quebec, Crème with Horseradish, 97.75. Fifth: Williams Team Silver, Williams of Brie l’Extra, 99.00. Second: Anjan Reddy, Bel Brands Cheese Co., Linwood, Mich., Spicy Fifth: Team Franklin Foods, Franklin USA, Little Chute, Wis., Sharp Cheddar Jalapeno Cheese Dip, 97.50. Cheese Spread, 97.70. Foods, Enosburg Falls, Vt., Green Moun- Pasteurized Process Third: Greg May, Bel Brands USA, tain Farms Cream Cheese Bars, 99.00. Cheeses Little Chute, Wis., Swiss Almond Cheese Spread, 97.65. Class 62 Soft Goat’s Milk Cheeses Fourth: Mark Reimer, Bel Brands Flavored Spreadable USA, Little Chute, Wis., Port Wine Class 64 Cheese Spread, 97.20. Cheeses Best of Class: Team Birkum, Arla Fifth: Jeff Weiland, Bel Brands USA, Foods, Odense, Denmark, Cheese sticks, Best of Class: Adeline Druart & Team, Little Chute, Wis., Horseradish Cheese Class 61 45+, 98.95. Vermont Butter & Cheese Creamery, Spread, 96.35. Second: Team Slice, Land O’Lakes, Websterville, Vt., Fresh Crottin, 99.65. Spencer, Wis., Sliced Processed Ameri- Second: Manuel Cano, Central Que- can Cheese, 98.90. sera Montesinos S.L., Jumilla, Murcia, Third: Ralph Schutz, Associated Spain, Delicias de Cabra Natural, 99.60. Milk Producers Inc., Portage, Wis., Third: Melissa Foecking, White American Cheese EZ melt loaf, Montchevre-Betin Inc., Belmont, Wis., 98.80. Fresh & Natural Goat Cheese, 99.50. Fourth: In-EU-vators, Kraft Foods, Fourth: Nicole VonGlahn, Munich, Germany, Cheese spread with Montchevre-Betin Inc., Belmont, Wis., reduced sodium, 98.75. Goat Cheese Medallion, 99.45. Fourth: PC Reno, Paciﬁc Cheese Co., Fourth: David Grace, Skyhill Napa Reno, Nev., American Cheese, 98.75. Valley Farms, Rio Vista, Calif., Fresh Fifth: Ken Kreklow, Associated Milk Chevre Cheese, 99.45. Producers Inc., Portage, Wis., Colored American Cheese Loaf, 98.60. Turn to GOAT, page 37

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Fourth: Bart Speth, Montchevre- GOAT Betin Inc., Belmont, Wis., Crumbled Continued from page 36 Plain Goat Cheese, 98.25. Fifth: Fromagerie Bergeron Inc., Fourth: Allison Hooper & Team, St.-Antoine de Tilly, Quebec, Patte Vermont Butter & Cheese Creamery, Blanche, 98.20. Websterville, Vermont, Creamy Goat Cheese Classic, 99.45. Fifth: Topo Gigio, Antonio Mozza- Flavored Semi-soft rella, Newark, N.J., Fresh Regular Goat Cheese, 99.40. Goat’s Milk Cheeses Class 68 Flavored Soft Goat’s Milk Cheeses Best of Class: Maxorata Semi Hard, Canarias Seleccion, Alcorcon, Spain, Class 65 Goat’s Milk Cheese, 98.80. Second: Team Uniekaas, Best Cheese Corp., Mount Kisco, N.Y., Uniekaas Best of Class: Mark Newbold, Coach Hollandse Honey Bzzz Chevre, 98.70. Farm, Pine Plains, N.Y., Coach Farm Third: Carr Valley Cheese Makers, Fresh Goat Cheese with Pepper, 98.70. Carr Valley Cheese Co. Inc., LaValle, Second: José Carrión, Central Que- Wis., Cocoa Cardona, 98.65. sera Montesinos S.L., Jumilla, Murcia, Fourth: Lion, Lion Dairy and Drinks, Spain, Delicias de Cabra con Pimienta Docklands, Australia, Marinated Goat’s Verde, 98.25. Feta, 98.25. Third: Michelle Weber, Montchevre- Fifth: Tumalo Farms, Bend, Ore., Betin Inc., Belmont, Wis., Garlic & Capricorns, 98.10. Herbs Goat Cheese, 98.10. Fourth: Sherie Kitelinger, Montchevre-Betin Inc., Belmont, Wis., Hard Goat’s Milk Cheeses Honey Goat Cheese, 97.85. Fifth: Crystal Crapp, Montchevre- Class 69 Betin Inc., Belmont, Wis., Cranberry Cinnamon Goat Cheese, 97.75. Best of Class: Mark Newbold, Coach Farm, Pine Plains, N.Y., Coach Farm Surface (Mold) Ripened Grating Stick, 99.60. Second: El Pinsapo Team, Agasur Goat’s Milk Cheeses S.C.A., Málaga, Andalusia, Spain, Madu- rado en Aceite El Pinsapo, 99.50. Class 66 Third: Pam Hodgson, Sartori Co.,

Turn to WORLD, page 38

Best of Class: Philippe Bonnet, For more information please visit www.babyswiss.com Damafro Inc., St.-Damaze, Quebec, La Bûchette, 99.00. Second: Cypress Grove Chevre, Ar- cata, Calif., Soft-ripened cheese, 98.95. Third: St. Hyacinthe factory, Agro- pur Fine Cheese, St.-Hubert, Quebec, Rondoux Goat, 98.90. Fourth: Cypress Grove Chevre, Ar- cata, Calif., Soft-ripened cheese, 98.85. Fifth: Allison Hooper & Team, Vermont Butter & Cheese Creamery, Websterville, Vermont, Bonne Bouche, 98.65.

Semi-soft Goat’s Milk Cheeses Class 67

Best of Class: Mogens Larsen, Nordex Food A/S Norager, Norager, Denmark, Goat’s milk Feta, 98.70. Second: Ray Smith & Team, Vermont Butter & Cheese Creamery, Webster- ville, Vt., Feta, 98.50. Third: Vandersterre Groep, Bode- graven, Netherlands, Landana Goat cheese mild, 98.30. For more information please visit www.winonafoods.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 38 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

Fourth: Dane Huebner, Grafton Second: Ilbesa, Benavente, Zamora, WORLD Village Cheese, Brattleboro, Vt., Red Spain, Queso de Oveja Añejo DM, 99.75. Continued from page 37 Vask, 99.50. Surface (mold) Ripened Third: Ilbesa, Benavente, Zamora, Fourth: Ilbesa, Benavente, Zamora, Sheep’s Milk Cheeses Spain, Queso de Oveja Añejo Esquila, Plymouth, Wis., Sartori Limited Edi- Spain, Queso de Oveja Curado DM, 99.70. tion Caprimenthe, 99.45. 99.50. Class 72 Fourth: Pag Tim, Mih Sirana, Kolan, Fourth: Cen.Tra.L. Srl., Serrenti, Fifth: Team Hook, Hook’s Cheese Croatia, Paški Sir, 99.65. Italy, Roccaruya, 99.40. Co. Inc., Mineral Point, Wis., Little Boy Fifth: Ilbesa, Benavente, Zamora, Fourth: Cypress Grove Chevre, Ar- Blue, 99.45. Best of Class: Carr Valley Cheese Spain, Queso de Oveja Viejo Fundador, cata, Calif., Hard Cheese, 99.40. Makers, Carr Valley Cheese Co., LaValle, 99.60. Fifth: Frens Waninge, Kaasmakerij Wis., Cave Aged Marisa, 98.80. Henri Willig B.V., Heerenveen, Neth- Flavored Soft & Semi-Soft Second: Old Chatham Sheepherding erlands, Polderkaas Blanc Matured, Co. Creamery Staff, Old Chatham, N.Y., Soft & Semi-Soft Mixed 99.35. Sheep’s Milk Cheeses Kinderhook Creek, 98.75. Third: Manuel Cano, Central Que- Milk Cheeses Class 71 sera Montesinos S.L., Jumilla, Murcia, Soft & Semi-Soft Sheep’s Spain, Caña de Oveja, 98.70. Class 74 Fourth: Cedar Grove Cheese Team, Milk Cheeses Best of Class: Carr Valley Cheese Cedar Grove Cheese Inc., Plain, Wis., Makers, Carr Valley Cheese Co., LaValle, Natural Rind Sheep Cheese, 98.25. Best of Class: Arvanitis S.A., Thes- Class 70 Wis., Black Sheep Trufﬂe, 99.40. Fifth: El Gran Cardenal S.A., Medina saloniki, Greece, Original Greek Feta, Second: Brenda Jensen, Hidden del Campo, Valladolid, Spain, El Gran 99.05. Springs Creamery, Westby, Wis., maple Cardenal Oveja, 97.55. Second: Höller Hannes, Pinzgau Best of Class: Moestl Franz & Crew, ﬂavor fresh cheese, 98.95. Milch Produktions GmbH, Maishofen, Almenland Stollenkaese GmbH, Passail, Third: Old Chatham Sheepherding Austria, Pinzgauer Cheese, 98.85. Austria, Bellino, 99.90. Co. Blue Team, Old Chatham, N.Y., Ewe’s Third: Alexis’s Team, La Maison Second: Queijos São Gião, Soc. Blue, 98.90. Hard Sheep’s Milk Cheeses Alexis de Portneuf, St.-Laurent, Agro-Pecuária de Vale do Seia Lda, Fourth: Brenda Jensen, Hidden Quebec, Chevre des neiges triple Seia, Portugal, Queijo Serra da Estrela Springs Creamery, Westby, Wis., cran- Class 73 cream, 98.75. (PDO), 99.75. berry cinnamon fresh cheese, 98.70. Fourth: Los Cameros, Lácteos Mar- Third: Ilbesa, Benavente, Zamora, Fifth: Brenda Jensen, Hidden tínez S.L., Haro, Spain, Queso De Mezcla Spain, Queso de Oveja Curado Esquila, Springs Creamery, Westby, Wis., honey/ Best of Class: Manuel Viaño, Lacteas Semicurado, 98.70. 99.55. lavender fresh cheese, 98.25. Castellano Leonesas S.A.-Reny Picot, Fifth: Arvanitis S.A., Thessaloniki, Fresno de la Ribera, Zamora, Spain, Greece, Manouri cheese, 98.30. Señorio de Castilla, 99.80. Turn to MIXED, page 39

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

MIXED Continued from page 38 Salted Butter Class 78 Flavored Soft & Semi-Soft Best of Class: AMPI Butter Boys, Mixed Milk Cheeses Associated Milk Producers Inc., New Ulm, Minn., 99.90. Class 75 Second: Team 1, OATKA Milk Prod- ucts Co-op Inc., Batavia, N.Y., 99.85. Third: Team 2, OATKA Milk Products Best of Class: Alexis’s Team, La Co-op Inc., Batavia, N.Y., 99.80. Maison Alexis de Portneuf, St.-Laurent, Fourth: Team Graf, Graf Creamery Quebec, Chevre des neiges ﬁg & orange, Inc., Bonduel, Wis., 99.75. 99.40. Fifth: Foremost Group No. 1, Fore- Second: Manuel Viaño, Lacteas most Farms USA, Reedsburg, Wis., © Red Wave Pictures Castellano Leanesas S.A. - Reny Picot, 99.10. FINAL LINE-UP — Finalist cheeses await the championship round of judging during a special Fresno de la Ribera, Zamora, Spain, El Turn to BUTTER, page 40 reception at the Monona Terrace in Madison, Wis., which was open to the public. Iberico de Reny Picot, 99.25. Third: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Benedictine, 98.55. Fourth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Airco, 98.50. Fifth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Canaria, 98.35.

Surface (Mold) Ripened Mixed Milk Cheeses Class 76

Best of Class: Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Aging Cheddar Programs - 40# White & Colored ; 640# Colored Quebec, Le Double Joie, 97.45. Flavor & Functionality Profiling - Mild, Medium, Sharp, XSharp & Beyond Second: Kim Sovang, Arla Foods Amba, Skanderborg, Denmark, Black Monitored Set Aside Programs - 40# & 640# Cheddar Castello, 96.90. Third: Old Chatham Sheepherd- Cheddar Spot Sales - Fresh to 10 years old ing Co. Creamery Staff, Old Chatham Grading - FIVE Licensed WI Cheese Graders; 2nd & 3rd Generations Sheepherding Co., Old Chatham, N.Y., Hudson Valley Camembert, LTL & Full Truck Load Capabilities 96.75. Fourth: Dane Huebner, Grafton Vil- Warehousing & Financing Available Throughout Wisconsin lage Cheese, Brattleboro, Vt., Shepsog, 96.65. Fifth: St. Hyacinthe factory, Agro- pur Fine Cheese, St.-Hubert, Quebec, Doucerel, 96.40.

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more info. We are here to meet your needs. Visit us on the web at www.wagcheese.com. Best of Class: John Dirk Bulk, Cen- tral Coast Creamery, Paso Robles, Calif., WMMB Seascape, 98.70. right copy ot ho Second: Mike Matucheski, Sartori photo Co., Antigo, Wis., Sartori Limited Edi- tion Pastorale Blend, 97.15. Third: Brenda Jensen, Hidden We buy, procure, grade, and age Springs Creamery, Westby, Wis., washed Best of Class Cheddar CHEESE rind cow/sheep, 97.10. Fourth: Dane Huebner, Grafton Vil- 2101 Bohm Drive, Little Chute, Wisconsin 54140 P: 920.687.0889 F: 920.687.0416 lage Cheese, Brattleboro, Vt., Spiced Ken Neumeier, [email protected] Kate Neumeier Clarke, [email protected] Cider Eweden, 96.95. Fifth: Arvantis S.A., Thessaloniki, Greece, Saganaki, 96.85. For more information please visit www.wagcheese.com

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 40 CHEESE MARKET NEWS® — April 6, 2012 WORLD CHAMPIONSHIP CHEESE CONTEST

Fifth: Bill Palmer/Mike Savage, BUTTER Dairytown Processing Ltd., Sussex, New Continued from page 39 Brunswick, 98.35.

Unsalted Butter Goat’s, Sheep’s & Mixed Class 79 Milk Butter Class 80 Best of Class: Team 4, OATKA Milk Products Co-op Inc., Batavia, N.Y., 99.55. Best of Class: Jackson Mitchell, Second: Steven Bjork, Grassland Meyenberg Goat Milk Co., Turlock, Ca- Dairy Products, Greenwood, Wis., 99.40. lif., European style goat butter, 97.05. Third: Donald Much, Grassland Second: Bjorn Unseth, Mt. Sterling Dairy Products, Greenwood, Wis., un- Creamery, Mt. Sterling, Wis., Whey Photo by Rena Archwamety salted butter, 99.30. Cream Goat Butter Salted, 94.60. SHEEPISH DUO — Two cheeses in Hard Sheep’s Milk category await the preliminary round of Fourth: Larsen’s Creamery, Clacka- judging March 5, the ﬁrst day of the 2012 World Championship Cheese Contest mas, Ore., 99.20. Open Class Shredded Cheese, Flavored & Unﬂavored Class 81

Best of Class: Team Sartori Whey, Sar- tori Co., Plymouth, Wis., Sartori Reserve Shredded SarVecchio Parmesan, 97.60. Second: Jerome Cheese Co. Team 3, Jerome Cheese Co., Jerome, Idaho, Colored Cheddar/Monterey Jack, 97.55. Third: Plymouth, Wis. Team, Great Lakes Cheese, Plymouth, Wis., White Cheddar Cheese, 2-pound, 96.90. Fourth: Team Sartori Whey, Sartori Co., Plymouth, Wis., Sartori Reserve Shredded Merlot BellaVitano, 96.85. Fifth: Shane Vaught, Biery Cheese Co., Louisville, Ohio, White Sharp Cheddar, 96.50. Fifth: Hiram, Ohio Team, Great Lakes Cheese, Hiram, Ohio, Blended Medium Cheddar Cheese/Monterey Jack Cheese, 16-ounce package, 96.50. Fifth: Tillamook County Creamery, Tillamook, Ore., Medium Yellow Ched- dar, 96.50.

Prepared Cheese Foods Class 82

Best of Class: Lori Steele, BelGioioso Cheese Inc. - Freedom, Freedom, Wis., Fresh Mozzarella with Prosciutto and Basil, 98.80. Second: Brunkow Cheese, Darlington, Wis., Brun-uusto Baked Cheese, 98.75. Third: Carr Valley Cheese Makers, Carr Valley Cheese Co., LaValle, Wis., Bread Cheese, 98.65. Fourth: Anthony Mongiello, For- maggio Italian Cheese Specialties, Hurleyville, N.Y., Capicola & Fresh Basil Roll, 98.00. Fifth: Brunkow Cheese, Darlington, Wis., Brun-uusto Baked Cheese Pizza Style, 97.95. Fifth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Chipotle Bread Cheese, 97.95. CMN For more information please visit www.whitehall-specialties.com