Volume 35 January 15, 2016 Number 52

Scan this code for breaking High protein, fl avor demand news and the latest markets! boost cheese as snack choice

By Rena Archwamety snacks specifi cally represent ment Inc. is gaining traction in the the largest market share of the “Certainly there’s a trend better-for-you market is cheese INSIDE MADISON, Wis. — Snacking growing salty snacks category, toward more aged, more in- crisps — Parmesan or other is in the spotlight as consum- reaching $2.1 billion in sales tensity and more diversity of bold-fl avored cheese that is ✦ Guest column: ers have started to shift away in 2014, according to market flavor,” says Dean Sommer, baked into a crispy snack and ‘Is it time for a supply from traditional meal times and research fi rm Mintel. cheese technologist at the enjoyed like a chip or as a soup chain health check?’ toward smaller, more frequent “Healthy snacks are a fast- Wisconsin Center for Dairy or salad topping. For details, see page 4. on-the-go eating. And recent growing, high-value category Research (CDR), who says both Sommer says CDR has done trends in snacking have opened in the market now,” says John marketers and manufacturers work for quite a few years on ✦ The Dannon Co., General new opportunities for innova- Crean, president and CEO, are approaching CDR in search cheese crisps, including with Mills involved in legal tion in specialty, fl avorful and Sonoma Creamery, Sonoma, of stronger cheese fl avors. New York-based Kitchen Table disputes with Chobani. high-protein cheese products. California. Ilana Fischer, vice president Bakers, which has been sell- For details, see page 5. In its consumer trends Crean adds that research on of innovation and strategy at ing its All Parmesan Gourmet ✦ Nuestro Queso launches prediction for 2016, the Wis- healthy fats and high-protein Arthur Schuman Inc., Fairfi eld, Wafer Crisps for more than a new logo, brand refresh. consin Milk Marketing Board diets also has helped cheese New Jersey, says snack food decade, and with Wausome For details, see page 7. (WMMB) notes that snacks are in the snack segment. manufacturers seek cheese Foods, a 2-year-old company outperforming the consumer “There’s a new, revised ingredients for both flavor based in Wausau, Wisconsin, ✦ Retail WATCH Exclusive: packaged goods category as perception of dairy foods as quality and clean labels. that offers four varieties of its Crave Brothers Farmstead a whole in all channels (see healthy, and also as snacks “We work with a number Wausome Wafers. Cheese welcomes family’s “Wisconsin Milk Marketing that are high in protein. Cheese of fantastic snack companies “Parm crisps have been next generation. Board unveils cheese trends plays into that,” Crean says. around the country who use our around a long time, but some For details, see page 11. for 2016” on page 8). Cheese Increasing taste for bold Lake County Dairy Parmesan companies are just now coming fl avors also is helping to shape and Asiago cheeses to add a to the forefront,” Sommer says. demand for cheese and cheese- complex and nuanced fl avor “They’re using intense, differ- fl avored products in the snack to their snacks,” Fischer says. ent fl avors like Jalapeño, Blue Darigold Inc. in midst of $97M category. Bold and uniquely- “We do see demand for and other cheeses.” fl avored cheeses are expected stronger fl avors and for high Brian Dunning, founder expansion at Sunnyside plant to perform well this year, quality cheeses to be used as of Wausome Foods, says his WMMB says. And the number of ingredients,” she adds. “With company’s recently-released SUNNYSIDE, Wash. — Darigold Inc. is working on a $97 million-plus U.S. snacking product introduc- fewer and fewer ingredients in Blissfully Bleu Monterey vari- expansion to its plant here, which is expected to be operational by tions that list Parmesan and/or foods these days, the quality of ety is “quite possibly the fi rst spring 2016. Asiago cheeses as an ingredient the raw materials needs to be top Blue cheese crisp in the world.” Darigold’s Sunnyside plant began as a milk powder plant in 1991. has grown signifi cantly since notch. Companies are looking for It is made with a “Roqueforty- The plant since has undergone several upgrades, including adding 2002 (13 in 2002 and 10 in 2003, a fl avor burst from the cheese infused” Monterey Jack from space and equipment for cheese and whey production. The plant cur- compared to 97 in 2014 and itself, rather than accomplishing Nasonville Dairy of Marsh- rently consists of more than 164,000 square feet of production and 83 in 2015), according to data that through additives.” fi eld, Wisconsin. Other fl avors warehousing space. from Information Resources • Cheese crisps include Clever Cheddar and American-type cheeses including yellow and white Cheddars, dry Inc., courtesy of Dairy Manage- One snack innovation that Turn to SNACK, page 9 a salt Gouda and Monterey Jack in 40-pound blocks, as well as 25-kilo- gram bags of sweet whey powder and whey protein concentrate (WPC), currently are produced at the Sunnyside plant. Nonfat dry milk (NDM) also is produced on rare occasions, but the company primarily dries whey powder there. USDA lowers both 2016 Graff Dairy looks However, once the new 30,000-square-foot expansion is complete, to reopen facility, the Sunnyside plant will produce NDM in a “high care” environment production, price forecasts add cheesemaking for infant formula and other nutritional applications. WASHINGTON — Due to slightly stronger growth in milk per According to Darigold, 5.2 million pounds of raw milk are delivered cow, U.S. milk production in 2015 now is estimated to have been By Chelsey Dequaine to the plant each day, and the new expansion will add 3.5 million pounds 208.4 billion pounds, according to USDA’s “World Agricultural of raw milk capacity per day. Currently, the plant produces more than Supply and Demand Estimates” report released this week. This GRAND JUNCTION, Colo. 500,000 pounds of cheese and 300,000 pounds of whey powder per day is 100 million pounds higher than USDA’s projection a month ago. — Graff Dairy Milk and Ice and has the ability to process 50,000 pounds of WPC per day. Meanwhile, USDA’s 2016 milk production forecast is reduced Cream opened in Grand Darigold notes that its members in Eastern Washington and Oregon, from last month. U.S. cow numbers are lowered due to lower Junction, Colorado, April 1, in and around the Yakima Valley, produce more than 11 million pounds expected milk prices and the recent blizzard in Texas and New 1966, and remained open of milk per day. With the volume currently exceeding capacity at the Sun- Mexico, and growth in milk per cow is reduced on lower milk until August 2014. When nyside plant, the company is moving the additional milk volume to both prices, USDA says. Milk production in 2016 currently is forecasted Darin Carei, owner, and John Western Washington and Oregon, as well as Southwest Idaho, for processing. to reach 211.8 billion pounds, down from 212.4 billion pounds Mok-Lamme, Karis Inc., saw Once the expansion is complete, more of the local milk supply will forecasted last month. an opportunity to provide stay local, taking trucks off the road, Darigold adds. In this month’s report, the 2016 export forecasts also are traumatized or homeless The expansion consists of three phases. Two are complete: modifying and lowered on both a fat and skim-solids basis as global supplies of teens jobs, they thought a Turn to SUNNYSIDE, page 23 Turn to WASDE, page 20 a Turn to GRAFF, page 23 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — January 15, 2016 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES* for the week ending January 14, 2016 Cash prices for the week ended January 15, 2016 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Jan. 11 Jan. 12 Jan. 13 Jan. 14 Jan. 15 Fri., Jan. 8 Mon., Jan. 11 Tues., Jan. 12 Wed., Jan. 13 Thurs., Jan. 14 JAN16 1.509 3,555 1.513 3,550 1.515 3,543 1.515 3,546 1.518 3,541 Cheese Barrels FEB16 1.501 3,803 1.491 3,820 1.502 3,830 1.512 3,854 1.541 3,858 Price $1.5350 $1.5225 $1.5200 $1.5200 $1.5250 MAR16 1.530 3,697 1.525 3,714 1.522 3,726 1.539 3,723 1.547 3,729 Change -1/2 -1 1/4 -1/4 NC +1/2 APR16 1.573 2,905 1.565 2,921 1.555 2,936 1.562 2,940 1.560 2,941 MAY16 1.606 2,860 1.597 2,867 1.592 2,859 1.599 2,887 1.603 2,880 Cheese 40-lb. Blocks JUN16 1.633 2,589 1.627 2,592 1.626 2,610 1.630 2,626 1.632 2,626 Price JUL16 1.660 2,080 1.660 2,090 1.656 2,105 1.665 2,123 1.666 2,124 $1.4600 $1.4900 $1.4950 $1.4950 $1.4950 AUG16 1.697 1,911 1.697 1,922 1.697 1,930 1.703 1,947 1.703 1,948 Change NC +3 +1/2 NC NC SEP16 1.725 1,813 1.725 1,830 1.720 1,843 1.730 1,860 1.728 1,860 OCT16 1.734 1,650 1.730 1,663 1.730 1,676 1.742 1,697 1.741 1,698 Weekly average (Jan. 11-15): Barrels: $1.5245(+.0215); 40-lb. Blocks: $1.4870(+.0085). NOV16 1.719 1,826 1.719 1,843 1.720 1,855 1.730 1,872 1.730 1,873 Weekly ave. one year ago (Jan. 12-16, 2015): Barrels: $1.5085; 40-lb. Blocks: $1.5180. DEC16 1.705 1,780 1.705 1,789 1.705 1,794 1.720 1,802 1.719 1,802 JAN17 1.715 82 1.715 82 1.715 82 1.715 82 1.715 82 Grade A NDM FEB17 1.715 47 1.715 47 1.715 47 1.715 47 1.722 49 $0.7325 $0.7350 $0.7425 $0.7425 $0.7500 MAR17 1.720 31 1.720 31 1.720 31 1.720 31 1.720 31 Price APR17 1.730 31 1.730 31 1.730 31 1.730 31 1.730 31 Change NC +1/4 +3/4 NC +3/4 MAY17 1.730 31 1.730 31 1.730 31 1.730 31 1.730 31 Weekly average (Jan. 11-15): Grade A: $0.7405(-.0035). Total Contracts Traded/ Open Interest 643/30,723 305/30,855 403/30,961 499/31,131 229/31,136 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Grade AA Butter *Total Contracts Traded/Open Interest reflect additional months not included in this chart. Price $2.0350 $2.0350 $2.1000 $2.1525 $2.2500 Change NC NC +6 1/2 +5 1/4 +9 3/4 Weekly average (Jan. 11-15): Grade AA: $2.1145(+.0775). DRY WHEY FUTURES* for the week ended January 14, 2016 Class II Cream (Major Northeast Cities): $2.1796(+.1346)–$2.4444(+.0518). (Listings for each day by month, settling price and open interest)

Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090. Fri., Jan. 8 Mon., Jan. 11 Tues., Jan. 12 Wed., Jan. 13 Thurs., Jan. 14 JAN16 24.08 540 23.90 535 23.83 528 23.88 527 23.75 527 FEB16 23.00 640 22.83 640 22.75 637 22.75 643 22.98 648 MAR16 23.25 578 23.05 579 23.10 583 23.03 592 23.03 592 APR16 24.00 487 23.08 488 23.28 488 23.33 490 23.33 490 MAY16 24.50 498 23.43 498 23.53 498 23.53 498 23.53 498 JUN16 24.53 471 24.50 478 23.88 479 24.00 479 24.03 479 Weekly Cold Storage Holdings January 11, 2016 JUL16 25.25 356 23.95 355 23.40 354 23.83 354 24.13 354 AUG16 On hand Week Change since Jan. 1 Last Year 25.98 354 25.00 356 24.45 352 24.45 352 24.95 352 SEP16 26.25 335 26.25 337 26.25 337 26.03 337 26.03 337 Monday Change Pounds Percent Pounds Change OCT16 27.25 265 27.25 276 27.23 276 26.03 276 26.03 276 Butter 9,648 +1,874 +1,990 +26 4,124 +5,524 NOV16 27.50 223 27.50 234 27.25 234 27.25 234 27.25 234 Cheese 92,896 -1,072 -1,074 -1 96,867 -3,971 DEC16 28.25 229 28.25 240 28.23 240 28.00 240 28.00 240 JAN17 29.98 26 29.98 26 29.98 26 29.73 26 29.73 26 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from FEB17 30.50 25 30.50 25 30.50 25 30.50 25 30.50 25 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Total Contracts Traded/ trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Open Interest 80/5,144 105/5,184 54/5,180 36/5,196 12/5,201 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

CLASS III PRICE Dry Products* January 15, 2016 (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC 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 NONFAT DRY MILK 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 Central & East: low/medium heat $.7700(-1 1/2)-$.8775(+3/4); 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 mostly $.8100(-1)-$.8500. 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 high heat $.9000-$1.1500. 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 West: low/medium heat $.6775(-1)-$.8300(+2); 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 mostly $.7200(-1 1/4)-$.7625(+1). 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 high heat $.8400-$1.1000. Calif. manufacturing plants: extra grade/grade A weighted ave. $.8041(+.0169) based on 5,443,499 lbs.

WHOLE MILK POWDER (National): $.9500(-29)-$1.4700(+2). STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/831-1004) 1509), is published weekly by Quarne Publishing LLC, P.O. (FOB)Central and West: $.1400(-1)-$.2650; mostly $.1800-$.2300(+1). email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/288-9093. Periodicals postage paid at Madison, (PH 509/962-4026; FAX 509/962-4027) WI. Circulation records are maintained by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562. POSTMASTER: WHEY POWDER email: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.1900(+1)-$.2800; Alyssa Mitchell, Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form mostly $.2000(+1)-$.2500. (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. All rights email: [email protected] West: nonhygroscopic $.2200(+1)-$.3100; reserved under the United States International and Pan- mostly $.2200-$.2600. Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.2300(+1)-$.2775. email: [email protected] in any form or by any means, mechanical, photocopying, Chelsey Dequaine, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.1425(+2 1/4)-$.1900(+1). (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily REGULAR CONTRIBUTORS UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.4900-$.6800; News®. Cheese Market News® does not endorse the products Creative Business Services, FCStone, International Dairy mostly $.4900-$.5800(+1). of any advertiser and does not assume and hereby disclaims Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, U.S. Dairy Export errors or omissions in the material contained herein, regard- DRY BUTTERMILK Council, WOW Logistics, Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.7800-$.8725(-1 1/4). ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2016 by Quarne Publishing LLC. (FOB) West: $.8000(-2)-$.8700(-1/2); mostly $.8200-$.8400. Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.7800-$3.3500; Acid $2.7300-$3.5000. WEBSITE: www.cheesemarketnews.com *Source: USDA’s Dairy Market News

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 15, 2016 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS

WDPA invites applications for scholarships MIDDLETON, Wis. — The Wisconsin the following criteria: Dairy Products Association (WDPA) • The student must be attending currently is soliciting applications for a UW school or planning to attend (if two scholarships: the Robert L. Bradley presently a high school senior). Scholarship and the Wisconsin Dairy • The student must be in a food sci- Products Association Scholarship. Both ence program, dairy science program, or scholarships are $2,000 each. a dairy industry-related program (should The two scholarships are awarded explain in essay how their fi eld of interest each year to two college students pursu- will benefi t the dairy industry). ing careers in the dairy industry. The • The student must be in good aca- funding for the scholarships comes from demic standing. the net proceeds of the World Dairy Expo To apply, students must complete an Championship Dairy Product Contest. The application including a 400-word essay Robert L. Bradley Scholarship is named explaining their current fi eld of study after Dr. Bob Bradley, a longtime professor and how it relates to their future goals. at the University of Wisconsin-Madison and Students also must submit two letters For more information please visit www.devilletechnologies.com a major supporter of WDPA. Bradley has of recommendation. Past winners are been the senior associate head judge for not eligible for this year’s scholarships. WDPA’s World Dairy Expo Championship A judging panel will review all ap- Dairy Product Contest for the past 13 years. plications, and the scholarship winners CME FUTURES for the week ended January 14, 2016 The scholarships are available to will be announced April 30. The winning any student attending a University of students will be invited to attend the Class III Milk* Wisconsin system school, such as UW- World Dairy Expo Championship Dairy Fri., Jan. 8 Mon., Jan. 11 Tues., Jan. 12 Wed., Jan. 13 Thurs., Jan. 14 Madison, UW-Platteville and UW-River Product Contest auction on Oct. 4, 2016, JAN16 13.68 3,849 13.72 3,757 13.72 3,669 13.74 3,648 13.76 3,648 FEB16 13.55 5,108 13.45 5,070 13.56 5,109 13.68 5,154 13.98 5,018 Falls. Graduating high school seniors and to be recognized. MAR16 13.86 3,962 13.75 3,960 13.74 3,974 13.90 4,027 13.99 4,047 college freshmen, sophomores, juniors, The application deadline is March APR16 14.30 3,051 14.13 3,062 14.05 3,076 14.11 3,142 14.21 3,131 and seniors are eligible; grad students 15, 2016. MAY16 14.66 2,792 14.50 2,805 14.42 2,811 14.50 2,812 14.60 2,811 JUN16 14.90 2,574 14.83 2,564 14.78 2,571 14.85 2,577 14.95 2,584 are not. The award can be used for any For more information, contact WDPA, JUL16 15.15 2,192 15.12 2,194 15.12 2,180 15.20 2,178 15.28 2,172 college educational expenses, including 8383 Greenway Blvd., Middleton, WI AUG16 15.54 2,048 15.50 2,056 15.52 2,059 15.61 2,059 15.65 2,056 tuition, books, room and board. 53562, 608-836-3336, email: info@wdpa. SEP16 15.82 2,066 15.81 2,073 15.85 2,078 15.88 2,078 15.94 2,082 OCT16 15.93 1,528 15.93 1,532 15.90 1,535 16.02 1,550 16.05 1,548 To be eligible, applicants must meet net, website: www.wdpa.net. CMN NOV16 15.86 1,387 15.86 1,389 15.86 1,390 15.92 1,394 15.93 1,399 DEC16 15.75 1,292 15.75 1,294 15.75 1,294 15.82 1,294 15.84 1,298 JAN17 15.80 116 15.80 116 15.80 116 15.80 118 15.80 125 Dairy ads increase following holiday period FEB17 15.85 98 15.80 98 15.80 98 15.80 98 15.85 99 MAR17 16.00 90 16.00 90 16.00 90 16.00 90 16.00 90 WASHINGTON — The volume of dairy earlier, AMS says, while 2-pound cheese Total Contracts Traded/ advertisements last week increased from blocks had a weighted average advertised Open Interest 1,647/32,292 949/32,199 844/32,189 944/32,358 1,360/32,249 its holiday decline, with conventional price of $5.81, down from $5.84 one week Class IV Milk* cheese ads up 81 percent from the prior earlier and $7.88 one year ago. Fri., Jan. 8 Mon., Jan. 11 Tues., Jan. 12 Wed., Jan. 13 Thurs., Jan. 14 week, says USDA’s Agricultural Market- AMS says natural varieties of 8-ounce JAN16 13.14 268 13.25 268 13.20 266 13.33 269 13.42 259 ing Service in its latest National Dairy cheese shreds last week had a weighted FEB16 13.48 318 13.48 318 13.43 316 13.59 319 14.16 327 Retail Report released Jan. 8. average advertised price of $2.17, down MAR16 13.71 232 13.71 232 13.71 232 13.90 232 14.36 233 APR16 14.08 207 14.08 207 14.08 207 14.08 207 14.83 219 AMS says national conventional from $2.24 one week earlier and $2.54 one MAY16 14.51 220 14.51 220 14.30 220 14.35 220 15.10 234 varieties of natural 8-ounce cheese year earlier, while 1-pound cheese shreds JUN16 14.84 223 14.84 223 14.84 223 14.84 223 15.59 223 blocks last week had a weighted average had a weighted average advertised price JUL16 15.17 224 15.17 224 15.17 224 15.17 224 15.92 233 AUG16 15.45 185 15.45 185 15.45 185 15.54 185 15.93 185 advertised price of $2.19, up from $2.01 of $3.77, up from $3.44 one week earlier SEP16 15.65 151 15.63 151 15.63 151 15.63 151 15.85 151 one week earlier but down from $2.33 but down from $4.28 one year earlier. OCT16 15.70 180 15.70 180 15.70 180 15.70 180 15.76 180 15.70 127 15.70 127 15.71 127 15.72 128 one year earlier. Meanwhile, national conventional NOV16 15.70 127 Total Contracts Traded/ Natural varieties of 1-pound cheese butter in 1-pound packs last week had Open Interest 55/2,497 3/2,497 17/2,493 15/2,499 96/2,542 blocks last week had a weighted average a weighted average advertised price advertised price of $3.92, down from of $3.39, up from $3.00 one week ear- Cash-Settled NDM*

$4.05 one week earlier and $4.25 one year lier and one year ago, AMS says. CMN Fri., Jan. 8 Mon., Jan. 11 Tues., Jan. 12 Wed., Jan. 13 Thurs., Jan. 14

JAN16 77.58 1,057 77.68 1,058 77.95 1,060 78.00 1,064 78.10 1,064 FEB16 78.88 1,072 78.93 1,083 78.75 1,083 79.60 1,084 80.05 1,081 National Dairy Products Sales Report MAR16 82.45 984 82.00 981 81.48 993 82.33 998 83.00 997 APR16 86.98 739 86.45 771 84.75 774 86.15 796 86.43 800 For the week ended: 1/9/16 1/2/16 12/26/15 12/19/15 MAY16 90.88 666 90.93 716 88.95 750 90.60 758 91.00 760 JUN16 94.35 535 95.00 561 93.63 592 95.50 593 96.00 597 Cheese 40-lb. Blocks: JUL16 97.50 425 97.98 456 96.83 480 98.00 480 98.55 481 Average price1 $1.4635 *$1.4709 $1.5076 *$1.5570 AUG16 100.40 362 100.40 388 99.70 399 101.00 399 101.13 399 Sales volume2 13,511,049 *12,097,704 *10,139,837 *12,941,073 SEP16 101.75 368 101.75 379 101.78 382 103.23 388 103.23 388 Cheese 500-lb. Barrels: Total Contracts Traded/ Average price1 $1.5873 *$1.5586 *$1.5744 $1.6124 Open Interest 785/7,101 441/7,291 563/7,411 148/7,458 84/7,465 Adj. price to 38% moisture $1.5160 *$1.4857 *$1.4973 $1.5362 Sales volume2 11,141,233 *8,839,183 *8,629,095 10,400,022 Cash-Settled Butter* Moisture content 35.08 *34.96 *34.81 34.93 Fri., Jan. 8 Mon., Jan. 11 Tues., Jan. 12 Wed., Jan. 13 Thurs., Jan. 14 Butter: JAN16 204.50 635 204.50 634 204.50 634 207.50 630 209.00 634 Average price1 $2.0459 $2.0411 $2.0664 *$2.4649 FEB16 207.00 679 207.00 679 208.20 690 213.20 697 223.20 701 Sales volume2 4,723,918 3,595,507 3,699,323 *2,990,807 MAR16 206.78 565 206.78 565 207.18 565 212.18 568 222.18 567 207.65 468 468 213.58 470 223.58 469 Nonfat Dry Milk: APR16 207.80 468 208.58 MAY16 208.50 404 208.50 404 208.50 404 213.50 402 222.25 400 1 $0.7904 Average price $0.7807 *$0.7882 $0.7748 JUN16 208.53 424 208.75 424 208.78 424 213.78 425 223.78 425 Sales volume2 13,315,418 *15,197,183 12,265,158 *20,308,267 JUL16 209.00 269 209.00 269 211.00 273 216.00 276 223.50 279 Dry Whey: AUG16 209.20 245 209.28 245 211.00 248 213.03 252 222.00 252 247 Average price1 $0.2339 *$0.2351 $0.2296 $0.2313 SEP16 209.25 239 209.50 240 211.50 244 213.03 247 218.40 207.05 128 128 208.53 128 210.03 128 215.03 131 Sales volume2 6,422,788 *4,448,240 6,267,195 8,437,087 OCT16 207.05 Total Contracts Traded/ */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Open Interest 74/4,213 7/4,213 28/4,235 66/4,252 111/4,262 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Reported in pounds. More information is available by calling AMS at 202-720-4392. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

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. © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — January 15, 2016 GUEST COLUMNIST CMN Exclusive!

your operation and can provide valuable being grounded in the realities of your Perspective: benchmarking and best practice ideas. business constraints. A quality supply chain review will A skilled supply chain consultant will Industry Logistics shine a spotlight on the three decision- do much more than offer up a document making levels — strategic, tactical and of “health issues.” The outcome should Jamie Hess is vice president of operational. be proactively focused, meaning it supply chain solutions at WOW Strategic analysis has to do with high should include a road map to improve the Logistics. She has 13 years of level decisions about your business and health of your company’s supply chain. experience in warehouse design and supply chain. These decisions can be The document will not only identify ar- 4 years of construction management capital intensive at times and usually eas of improvement, but prioritize them experience. She contributes this have a longer return on investment and provide an ROI calculation for each. column exclusively for Cheese (ROI); however, they are typically the Companies then can enlist the services Market News®. big ticket items. Some examples of of a supply chain professional to swiftly strategic level analysis include: network correct high-priority ineffi ciencies. optimization, material fl ow, location Finally, your supply chain expert analysis, deconsolidation centers, fa- will assist in establishing metrics to cility layout and simulation modeling. help your company continue to moni- Tactical analysis is geared toward tor logistics performance. Without key Is it time for a supply mid-range decisions, normally target- performance indicators in place to ing projects that can be implemented measure effectiveness, operations can within the six- to 12-month range. Tac- backslide. chain health check? tical analysis will look at: pool points, • Final thoughts ship-to alignment, transportation mode Just like a person, occasionally a sup- What are the challenges and pain A more proactive approach, however, conversion, continuous moves routing, ply chain will require an overall health points that your organization faces? entails visiting the doctor’s offi ce for safety stock analysis, multi-stop truck- check to identify areas of improvement. How much savings could be realized regular health checkups. Your doctor load consolidation, product slotting and Enlisting the help of a well-qualifi ed by implementing simple fi xes to these can highlight areas to work on to im- racking confi gurations. 3PL will help companies gain an inde- issues? prove overall health, but most impor- Operational analysis looks at the pendent view of systems and processes. Many companies are exploring how tantly, head off major issues later on. immediate to short-term projects and But in order to derive the most value they can do more with less, and the Third-party logistics (3PL) compa- decisions that can quickly impact your from this exercise, companies must se- questions above are often asked on the nies that have in-house engineering business, but tend to be lower overall lect a quality 3PL partner with not only leading edge of that charge. Savvy lead- staff can take the lead on such supply savings. Some examples of operational the in-house engineering and opera- ers keep open lines of communication chain health checks. Similar to a good analysis include: daily carrier and mode tions talent, but also a wealth of industry with production and warehouse staff, as doctor, consultants should be focused on selection, transit time analysis, bench- experience to benchmark against. They they are the people with the best view your company’s unique needs while also marking and trend analysis, data ware- should provide the company with a true on how things truly operate and where balancing your customer requirements. housing, metrics and reporting, daily road map to improvement and not just ineffi ciencies may reside. • What is looked at? consolidation and standard operating a review. It should identify areas that However, because supply chains can When selecting a 3PL to analyze your procedure creation. require attention, prioritized by which sometimes develop organically over supply chain, it is important to consider In addition, the right 3PL partner have the greatest ROI. time, internal staff may not always be the capabilities of their engineering will pull together all supply chain All of this is predicated on a company able to see ineffi ciencies. There are staff, as well as the capabilities and components — analytics, systems and being fully committed to taking the pre- times when companies benefi t from a experience of their operations team. A operations. Expertise in all three areas scribed corrective actions. Following set of outside eyes reviewing systems, supply chain analysis is not just about the is critical to being able to provide a through and improving these processes processes and other supply chain areas. numbers. It is also about the reality of holistic view of your supply chain and and systems will put companies in a bet- • A supply chain health check implementation and ongoing operations. not just one facet. ter position to do more with less. CMN Enlisting the help of a supply chain You should look at selecting a company • End results consultant is similar to visiting a doctor. that has a broad spectrum of customers If your company selected a well- The views expressed by CMN’s guest Companies can wait until they have an in terms of size, complexity and product qualifi ed 3PL partner, the health check columnists are their own opinions ache or pain, such as costly overtime type. This approach ensures that they results should be process-driven, provid- and do not necessarily refl ect those of or increased transportation expenses. have a solid baseline view in assessing ing effi ciency and cost reductions, while Cheese Market News®. NEWS/BUSINESS Oregon dairy commission unveils new name ADPI Jim Page Memorial Scholarship now PORTLAND — The Oregon Dairy Prod- nutrient-rich diet and the many con- open for entry; applications due Jan. 29 ucts Commission has unveiled a new name tributions Oregon’s dairy farmers and and logo, which the organization says will processors provide to the state,” says ELMHURST, Ill. — The American may have in furthering his/her educa- help better position its commitments to Pete Kent, executive director, ODNC. Dairy Products Institute (ADPI) is tion such as, but not limited to: tuition, schools, child and community health and ODNC says it also chose the new name accepting applications for its Jim Page books, and room and board. wellness, industry relations and consumer and logo to help avoid confusion with Memorial Scholarship. The application The recipient of the scholarship will communications. The commission now other state dairy organizations. It also will deadline is Jan. 29 be announced at the ADPI/American will be represented by the name Oregon discontinue use of its two program names: According to ADPI, the scholar- Butter Institute (ABI) Annual Confer- Dairy and Nutrition Council (ODNC). Dairy Farmers of Oregon and Nutrition ship is awarded to the dependent of ence held in Chicago April 24-26. ODNC says the new identity was Education Services/Oregon Dairy Council. an employee or to an employee whose The ADPI Jim Page Memorial a part the result of its new direction “The name confusion alone left many company is a member of ADPI. The Scholarship was created in memory that builds on work in part promoting people wondering if we were the same scholarship is a one-year grant of a of James J. Page who enjoyed a dairy’s role in a balanced approach to organization,” Kent says. “But now, minimum of $1,000. The recipient of distinguished marketing career in nutrition and wellness. In addition, the a single identity allows us to better this scholarship currently should be the dairy industry and demonstrated new name will help showcase the care connect with Oregonians at all levels.” in good standing academically at an exceptional leadership skills while taken by dairy farmers and processors Kent also says while ODNC will be the accredited college or university and serving as the CEO of ADPI from 2002 in producing a nutritious product. consumer-facing identity, the name Ore- must have/maintain a GPA of at least through 2008. “With the new identity, we can now gon Dairy Products Commission will still 3.0 using the standard 4.0 scale. For more information, contact help ensure Oregonians better under- be retained, but only for legal, business This award may be used for any Steve Griffi n at sgriffi [email protected] or stand the role of dairy in a balanced, and other background functions. CMN educational expenses that a student 630-530-8700. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 15, 2016 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

The Dannon Co., General Mills involved in legal disputes with Chobani over ad campaign NORWICH, N.Y. — Yogurt manufactur- about the healthfulness and safety of for one. versus artificial ingredients. We’re ers Chobani LLC, The Dannon Co. and our Light & Fit brand,” Neuwirth says. “Upon careful review of all of Dan- empowering consumers with facts and General Mills’ Yoplait brand are involved “We believe we have a product that is non’s submissions, the motion for a information to help them make more in a legal dispute regarding Chobani’s superior in taste, and we want everyone temporary restraining order will be informed decisions when they’re buying new advertising campaign for its Simply to know the truth that Light & Fit is the denied,” Hurd says. food for themselves and their family. We 100 Greek Yogurt. leading-selling Greek light yogurt,” he However, a hearing on Dannon’s know people are concerned about arti- Chobani launched a new campaign adds. “Apparently Chobani does not request for a preliminary injunction fi cial sweeteners in their food, and this for its Simply 100 Greek Yogurt earlier like this simple fact and is using scare will be held Jan. 19, he adds. campaign is about giving them truthful this month. The campaign says that tactics to create confusion about the “We are looking forward to the and accurate information.” sucralose, an artifi cial sweetener, is safety and quality of our products to scheduled hearing to present our case Dannon isn’t the only company processed with added chlorine and that gain a competitive advantage for what in its entirety before the court,” Neu- expressing concern about Chobani’s this sweetener is found in Dannon Light we believe is a product that simply wirth says. advertising. & Fit Greek Yogurt. doesn’t taste good.” Meanwhile, Chobani this week fi led General Mills in a complaint fi led According to Michael Neuwirth, Neuwirth notes that like many an action against Dannon in the North- Jan. 10 in U.S. District Court in Min- senior director of public relations at reduced-calorie foods, Light & Fit ern New York District Court seeking a neapolis says the Chobani Simply 100 The Dannon Co., the Chobani ads falsely Greek nonfat yogurt contains sucra- declaration from the court that: campaign claims its Yoplait Greek 100 state that Dannon Light & Fit Greek: lose, an FDA-approved ingredient that • Chobani’s advertising for its contains a pesticide “to kill bugs” and • Has added chlorine; has been safely and widely used as a Simply 100 Greek Yogurt products is conveys that the yogurt is dangerous • Contains an ingredient — sucra- sweetener in foods for more than 15 not false, misleading, disparaging or and unfi t to eat. General Mills also lose — that is “bad stuff,” unhealthy and years, he says. deceptive; and contends that Chobani claims Yoplait unsafe and has “chlorine added to it;” Dannon fi led a complaint against • Chobani’s reliance on the USDA is “toxic” because it contains potassium • Should be thrown away because it Chobani seeking immediate relief from nutrient database to support its claims sorbate, which is considered to be safe is “bad,” unhealthy and unsafe; the court to address Chobani’s false and that its Greek yogurt contains substan- by multiple federal agencies, General • Contains the type of chlorine found misleading advertising. tially less sugar than regular yogurt are Mills says. in swimming pools; and Dannon requested a temporary not false or misleading. “The statements made by Chobani • In comparison to Chobani Simply restraining order pending the entry of “Consumers have a right to know in their latest attempt to sell more 100 is “bad,” less healthy and less safe a preliminary injunction along with an what’s in their cup,” says Peter Mc- yogurt are inaccurate and misleading, than Chobani Simply 100 because order directing interstitial, expedited Guinness, chief marketing and brand and we don’t think consumers ap- Dannon Light & Fit Greek purportedly discovery. offi cer, Chobani. “This campaign is preciate that kind of approach,” says contains chlorine when Chobani Simply However, U.S. District Court Judge fundamentally about choice — the Mike Siemienas, manager of brand 100 purportedly does not. David N. Hurd, Northern District of New choice between natural ingredients media relations for General Mills. CMN “We believe in truthful and honest York, stated this week that a temporary advertising, and we are therefore very restraining order is an extraordinary disappointed that the Chobani cam- remedy that should only be granted if paign misleads and deceives the public the movant can clearly show the need Campbell Soup Co. throws support behind mandatory GMO labeling; CFSAF responds

CAMDEN, N.J. — Campbell Soup Co. modifi ed seeds are not nutritionally recently announced its support for the different from other foods. enactment of federal legislation to es- The Coalition for Safe and Afford- tablish a single mandatory labeling stan- able Food (CFSAF), which includes dard for food derived from genetically the Grocery Manufacturers Association, modifi ed organisms (GMOs). The com- International Dairy Foods Association, pany, which also includes Pepperidge National Milk Producers Federation Farm, Bolthouse Farms, V8, Prego and and dozens of other national and state other brands, says it also is supportive of associations, issued a response to a national standard for non-GMO claims Campbell’s decision on GMOs. made on food packaging. “While individual companies are As a result of its decision to support free to make labeling decisions that mandatory national GMO labeling, are best for their businesses, it remains Campbell is withdrawing from all efforts the overwhelming consensus that on- led by coalitions and groups opposing packaging labeling of foods made with such measures. The company continues GMOs is unnecessary, inherently mis- to oppose state-by-state labeling laws, leading and will drive up food prices for which it says are incomplete, impracti- consumers, with low-income Americans cal and create unnecessary confusion being particularly hard hit,” CFSAF says for consumers. in its response. Campbell says it is optimistic a “CFSAF has been urging Congress federal solution can be established if all to take needed action to provide for a interested stakeholders cooperate, but national uniform solution to a patch- if this is not the case, the company says work of state laws relative to GMO it is prepared to label all of its U.S. prod- labeling,” the statement says. “There ucts for the presence of GMO-derived is wide agreement on the urgent need ingredients, not just those required for Congress to act on a bipartisan by pending legislation and Vermont. A solution to avoid the economic costs Vermont law the requires labels on foods of the Vermont law that will be shared containing GMO ingredients is set to throughout the industry — from pro- take effect July 1 of this year. ducers to consumers. We stand ready Campbell adds that it continues to to work with congressional leaders to recognize that GMOs are safe, as the fi nd a bipartisan solution and urge Con- science indicates that foods derived gress to act as soon as possible to enact from crops grown using genetically a national uniform solution.” CMN For more information please visit www.saputospecialty.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 6 CHEESE MARKET NEWS® — January 15, 2016 NEWS/BUSINESS

Licensed cheese imports up 12 percent in 2015; butter tops high-tier imports, FAS says WASHINGTON — Imports of cheese bringing the 2015 total to nearly 225 eign Agricultural Service. December’s totaled 6.3 million pounds, up 2 percent subject to licensing requirements to- million pounds, according to the most licensed cheese imports were down 25 from the 2014 total. taled 21.8 million pounds in December, recent data published by USDA’s For- percent from December 2014, but the In December, licensed imports of 2015 total was up 12 percent from the processed Gruyere totaled 610,824 previous year. (The fi gures released by pounds, down 33 percent from Decem- USDA are in kilograms; Cheese Market ber 2014. January-December licensed News has converted the data to pounds imports of processed Gruyere totaled by multiplying by 2.2046.) 6.8 million pounds, up 8 percent from If you’re looking for an in-depth December licensed imports of Swiss the previous year. Exclusive compilation of the movers and shakers and Emmenthaler with eye formation December licensed imports of other in the cheese and dairy industry, look totaled 5.2 million pounds, down 6 per- cheese not-specifically-provided-for no further. CHEESE MARKET NEWS’ cent from December 2014. The United (NSPF) totaled 8.2 million pounds, Key Players Key Players, our exclusive annual profile of who’s who in the cheese States imported a total of 54.1 million down 47 percent from December Our Annual Profile of Who’s business, gives you comprehensive pounds of these cheeses in 2015, up 8 2014. Full-year licensed imports of Who in the Cheese Business information on companies leading the percent from the 2014 total. other cheese-NSPF totaled 96.7 million cheese industry. Key Players features information on plant locations, sales December licensed Cheddar imports pounds in 2015, up 9 percent from 2014. figures, acquisitions and mergers, totaled 2.3 million pounds, down 3 per- Licensed imports of other lowfat expansions, new products and cent from December 2014. Full-year li- cheese-NSPF totaled 28,164 pounds production data. censed Cheddar imports in 2015 totaled in December, up from no imports the Key Players is included annually in the June issue of CHEESE MARKET 22.8 million pounds, up 39 percent from previous December. January-December NEWS® but can be yours in a separate, the previous year. licensed imports of other lowfat cheese- easy-reference reprint for only Licensed imports of Italian-type NSPF totaled 41,380 pounds, down 42 $30 per copy. cheeses totaled 1.7 million pounds in percent from the full-year total in 2014. Order your complete snapshot of the December, down 27 percent from a year December licensed butter imports cheese industry’s Key Players today earlier. Total 2015 licensed imports of totaled 612,885 pounds, down 47 per- these cheeses were 19.8 million pounds, cent from December 2014. Full-year up 8 percent from the 2014 total. licensed butter imports totaled 15.1 Order Today! Imports of Edam and Gouda subject million pounds in 2015, up 1 percent to licensing requirements also totaled from the previous year. 1.7 million pounds in December, down 6 Imports of butter substitutes subject percent from December 2014. January- to licensing requirements totaled 1.6 P.O. Box 628254 • Middleton, WI 53562 Phone: (608) 831-6002 • Fax: (608) 288-9093 December licensed imports of Edam and million pounds in December, down 73 per- E-mail: [email protected] Website: www.cheesemarketnews.com Gouda totaled 14.5 million pounds, up cent from December 2014. Full-year 2015 5 percent from the 2014 total. licensed imports of butter substitutes ® CHEESE MARKET NEWS KEY PLAYERS REPRINT ORDER FORM: The United States imported 1.5 million totaled 13.0 million pounds, up less than NAME: ______METHOD OF PAYMENT (U.S. Funds Only): pounds of licensed American-type cheeses 1 percent from January-December 2014. TITLE: ______PAYMENT Enclosed including Colby in December, compared to High-tier imports of cheese and COMPANY: ______Payment by $30 Credit Card no imports of these cheeses in December other dairy products totaled 65.2 million ADDRESS: ______VISA MasterCard American Express 2014. This brought the 2015 total imports pounds in 2015, up 69 percent from the CITY: ______STATE: ______ZIP: ______CARD #:______of these cheeses to 3.7 million pounds, up previous year. Butter edged ahead of Ital- PHONE: ( ______) ______EXPIRATION DATE: ______from 20,983 pounds in 2014. ian-type cheeses to top high-tier imports EMAIL: ______SECURITY CODE: ______Imports of Blue Mold cheeses sub- in 2015 at 21.6 million pounds, up 182 DATE: ______SIGNATURE: ______ject to licensing requirements totaled percent from 7.7 million pounds in 2014. For immediate service, call (608) 831-6002 or fax your order to (608) 288-9093. 664,687 pounds in December, down 15 High-tier imports of Italian-type cheeses SUBSCRIBER SERVICES • P.O. Box 628254 • Middleton, Wisconsin 53562 percent from December 2014. Full-year in 2015 totaled 20.0 million pounds, up licensed imports of Blue Mold cheeses 51 percent from the 2014 total. CMN For more information please visit www.cheesemarketnews.com Litehouse Foods receives SQF Level 3 for Simply Artisan Reserve plant SANDPOINT, Idaho — Litehouse Foods recently announced that it has received the Safe Quality Food (SQF) Level 3 cer- tifi cation for its Simply Artisan Reserve manufacturing plant in Sandpoint, Idaho. The SQF Level 3 certifi cation is the highest certifi cation of the Global Food Safety Ini- tiative and requires more comprehensive documentation of safety and quality man- agement in addition to level 2 certifi cation. “While Litehouse Foods is known for its heritage of salad dressings, our roots in cheesemaking go back over 20 years, and while we have world-class production facilities, we still retain our roots in our dedication to cheese craftsmanship,” says Margi Gunter, brand manager for deli, Lite- house Inc. “By achieving the highest stan- dard in food safety, we want to underscore to our customers that food can be artisanal For more information please visit www.ivarsoninc.com and crafted with the utmost care.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 15, 2016 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

Nuestro Queso launches new logo, brand refresh to expand across new market channels By Chelsey Dequaine began in early 2015 with laying out the Panela in a 5-pound wheel for food strategy and what the team wanted Nuestro service/deli. Also known as queso de KENT, Ill. — In an effort to become Queso to be and represent, Braun says. canasta (basket cheese), the company more recognizable and to communicate “There always is temptation to com- says Panela is a Mexican cheese made company ideals to a broader range of pete with price, but we didn’t want to do and formed in a basket mold. consumers, Nuestro Queso will unveil that — it’s not who we were,” he says. Braun says innovation is the com- a new logo and refresh its brand. Both “We went the opposite way. We made a mon concept that links Nuestro Queso’s will launch into Whole Foods this month commitment to go rBST-free and now initiatives, such as packaging effi ciently, stores followed by retail chains in the grass, medals Nuestro Queso has won have that certifi cation of all the milk having investments to provide better Midwest, Atlanta and the East Coast and recipes that can be made with the we bring into our plant.” products and being in front of consumer in February. company’s cheese and dairy products. Braun says the new logo and brand trends, and it’s innovation that ties back The new logo will replace the origi- “Most of our product line is 100 refresh tie together with other com- to what the company does in the factory. nal that was created in 2009. Through percent natural, so we wanted to convey pany initiatives, such as its SQF Level “It makes it exciting — that’s what we consumer research, Arturo Nava, mar- that,” Nava says. “We included the med- 2 certifi cation. want to be,” he says. “In the end, we creat- keting director, Nuestro Queso, says the als so the consumers know the quality Another initiative is penetrating the ed value for our retailers, we better com- company found its signature logo was of the product they are buying.” foodservice channel. Nuestro Queso has municate with our consumers and better lost through readability. The new logo and brand refresh process launched products such as its Queso refl ect who we are as a company.” CMN “We have the best quality product on the market, but we didn’t look like it,” Nava says. “We needed to make sure our name is front and center and at the same time keep our signature fl ower consumers remember us for.” The new logo shows a smaller fl ower, a larger company name and a green line symbolizing freshness. “The look conveys what we truly are in a clearer way,” he says.

“In order to be recognized as a premium brand, we needed to refresh the brand. Our goal is to be the freshest, high-quality Hispanic dairy product out there.”

Arturo Nava NUESTRO QUESO

Mark Braun, CEO, Nuestro Queso, says the new logo will better cross over into other market channels and consumer segments. “Initially, we were so focused on fi rst- and second-generation Hispanics,” Braun says. “We thought this would have a broader appeal. This is an evolution. As the company changes and evolves we try to meet the needs and understand we have to evolve as well.” The idea behind the brand refresh was to tie all of Nuestro Queso’s product lines together with one identity, Braun says. The consumer is the company’s main driver. “In order to be recognized as a premium brand, we needed to refresh the brand,” Nava says. “Our goal is to be the freshest, high-quality Hispanic dairy product out there. This gives us an opportunity to expand into the mainstream marketplace, becoming more relatable to the consumer, which will help us grow faster.” The brand refresh on all Nuestro Queso products shows a blue sky, green For more information please visit www.nuestroqueso.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — January 15, 2016 NEWS/BUSINESS

Child nutrition Wisconsin Milk Marketing Board unveils cheese trends for 2016 markup scheduled MADISON, Wis. — Convenience, Cheesemakers are meeting these cy in the food they purchase and consume, for Jan. 20 fl avor, authenticity and freshness are demands with new introductions that go they also are willing to pay a premium for key factors that will drive consumer beyond convenience, taking fl avor and it. This includes specialty cheeses which, WASHINGTON — U.S. Senate Ag- cheese purchases in 2016, according performance to new heights for both in Wisconsin, have doubled in production riculture Committee Chairman Pat to the Wisconsin Milk Marketing Board home cooks and on-the-go snackers. over the past decade. Roberts, R-Kan., and Ranking Member (WMMB). According to WMMB, the seven • Bold Flavor — Bold and uniquely Debbie Stabenow, D-Mich., this week U.S. consumers’ passion for cheese things cheese consumers will look for fl avored cheeses are expected to out- announced the committee will hold a continues to be at an all-time high, in 2016 are: perform in both volume and dollar sales business meeting Jan. 20 to mark up WMMB says, noting that according to • Authenticity — According to as consumers look for ways to diversify a bill to reauthorize child nutrition recent reports from USDA, the average Technomic, 62 percent of consumers their palates, WMMB says. Year-to-date programs. American consumes 34 pounds of cheese are more likely to purchase foods pro- 2015 data from IRI fi nds fl avored cheeses The Healthy, Hunger-Free Kids Act, annually, a growth of 43 percent over the duced locally. They want to know how it up by 4.5 percent in volume sales while which authorized the administration to past 25 years. Per capita spending on was made, by whom and if sustainable unfl avored cheeses are up by only half a increase nutrition standards, expired cheese also has increased 37 percent practices were used to do so. percent. Cheeses with hints of jalapeño, Sept. 30, 2015. since 2008 as more U.S. consumers are The millennial generation is a driving herbs, garlic and berry are anticipated The meeting will be webcast live at enjoying cheese not only for its fl avor, force behind this trend, WMMB notes. Not to entice consumers whether they are 10 a.m. Eastern on ag.senate.gov. CMN but also for its nutritional benefi ts. only have they come to expect transparen- browsing menus or deli cases. • Snack Sophistication — Accord- ing to WMMB’s custom IRI database, snacks are outperforming the consumer packaged goods category as a whole in all channels. Americans continue to eat on the go, but they know they don’t have to sacrifi ce taste or nutrition to do so. In fact, more consumers are looking for convenient ways to add high-quality pro- teins to their diets, with Mintel reporting sales of protein-rich snacks increasing by 89 percent between 2012 and 2014. New items such as snack sticks with notes of Parmesan and teriyaki beef, fresh Mozzarella ball snack packs and Aged Cheddar cracker cuts offer nu- tritional value and sophisticated fl avor appeal to the growing snack sector, WMMB says. • Info to Go — With a smartphone or tablet in hand, consumers are searching, planning, sharing and pur- chasing food online, including cheese. According to Nielsen data, more than 80 percent of millennials rely on their mobile devices when shopping. • Freshness — Cheese curds con- tinue to excite consumers as they look for ways to enjoy more fresh cheeses, WMMB says. Data from IRI show sales of curds are up 17.3 percent at retail and 7 percent at foodservice. Specifi cally, menu mentions of Wisconsin Cheese Curds also have increased 13 percent, WMMB notes. • Tradition — Cheesemakers are perfecting the aging process and returning to more traditional ways of doing so, WMMB says. Many affi neurs are tapping into the historical tradition of underground aging caves with high humidity and moderate temperature, moving away from standard walk-in coolers and fi nding ways to create their own caves on site. • Performance — Shredded cheese is going beyond basic convenience with new blends for specifi c applica- tions such as homemade fl atbreads and macaroni and cheese, WMMB notes. With blends created for optimal fl avor and meltability, consumers can easily and cost-effectively achieve restaurant-quality results at home. Other new shred products include fl avorful additions such as rosemary and roasted garlic to easily build For more information please visit www.montchevre.com fl avor into homemade meals. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 15, 2016 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

SNACK some of Sonoma Creamery’s most recent cheese ingredient, the o-shaped snack with the high protein. It’s a new cat- product launches, Crean says. also contains organic quinoa, brown rice egory of high-protein snacks that can be Continued from page 1 “Snacks are on-the-go and portable. and other grains. In addition to plain considered alongside other high-quality How do you take cheese and make it Parmesan and Cheddar Mr. Cheese O’s, snacks, like new forms of beef jerky or Wholly Jalapeño Pepper Jack, made more portable? In 2013, we launched Sonoma Creamery also offers fl avored chickpea snacks.” with varieties from Bletsoe Cheese portable single-serve cheese snacks, So- varieties like Tuscan Herb and Sweet Sommer says he sees lots of new of Marathon, Wisconsin, and Hug & noma Jack Nuggets,” he says. “In 2014, Chili. innovations as well as lots of potential Kiss Colby/Swiss, made with a unique we launched Mr. Cheese-O’s, taking the “When we look at the dry cheese in the snacking category for cheese. variety from Decatur Dairy, Brodhead, concept further, trying a shelf-stable category, we feel we’re making strong “There’s a huge opportunity for Wisconsin. snack you can bring with you, pack in products in the Mr. Cheese O’s line, with snacks containing cheese,” he says. Dunning notes that because the your purse or backpack, and it doesn’t different spice profi les people are used “They can deliver a very dense nutri- wafers are basically concentrated need to be refrigerated. It doesn’t have to in chips and crackers,” Crean says, ent package to consumers. They taste cheese, the fl avors become intense and preservatives. It played into the demand adding that the product doesn’t really good too, which is very important. appealing. for healthy high-protein snacks, also compete with chips and crackers in the When you combine something that “When someone picks up a wafer leveraged off the natural goodness of snack aisle. tastes really good with high protein, and pops it in their mouth, there’s a cheese.” “It’s a high-protein, high-flavor it’s a win-win situation. There’s moment of surprise,” he says. “There Like cheese wafers, Mr. Cheese O’s better-for-you baked cheese snack,” lots of potential — I think it’s un- are people who say ‘What you’re doing is a crunchy, dehydrated cheese snack, he says. It stands alone, even as a meal derdeveloped — but I think there with cheese is just wrong, I can’t man- but in addition to the main natural replacement. It’s light but also fi lling is lots of potential there.” CMN age the fl avors here,” but they say it with a smile as they’re shoveling them in their mouth.” MANUFACTURING • CUTTING • GRATING • SHREDDING • CUBING • SLICING • SHAVING • DEHYDRATION Another new product that has found success in the snacking market is Arthur Schuman Inc.’s Cello Whisps, launched in spring 2015 and made from the com- pany’s award-winning Copper Kettle Parmesan. The company continues to grow its distribution nationwide and is looking to add a new fl avor later this year.

“Whisps stands out Unrivaled Market Leader With Over 70 Years of Experience; because it’s made Proudly Spanning Four Generations of Family entirely of Parmesan • Superior Quality Cheese cheese, aged for a • Market Leadership Domestically & Internationally minimum of 14 months. • State-of-the-art Equipment Not only do we make • Unparalleled Sourcing & Vertical Integration the Whisps snack, • Spectrum of Products at Every Price Point • World Class Processing & Distribution Facilities we also make the cheese that Whisps is made of, too.”

Kareen Stephens ARTHUR SCHUMAN INC.

“Whisps was designed for the consumer who has graduated beyond overly-processed snacks and is looking for something delicious that they can feel good about eating,” says Kareen Stephens, brand manager, Arthur Schuman Inc. “This isn’t the type of cheese snack that comes with orange fi ngers and regret.” While cheese in the snacking space is nothing new, Stephens says, Arthur Schuman Inc. recognized that cheesemak- ers have a unique offering for this segment. “Very few can say that they hand craft the cheese themselves to ensure the utmost in taste and quality,” she says. “Whisps stands out because it’s made entirely of artisan Parmesan cheese, 40 New Dutch Lane • Fairfield, NJ 07004 aged for a minimum of 14 months. Not PH: (973) 227-0030 • FAX: (973) 227-1525 only do we make the Whisps snack, we EMAIL: [email protected] also make the cheese that Whisps is www.arthurschuman.com • www.cellocheese.com made of, too.” • Flavorful innovations Trends in snacking have inspired For more information please visit www.arthurschuman.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — January 15, 2016 EVENTS

Wisconsin Department of Ag offers free Jan. 21 seminar on exporting specialty cheeses MADISON, Wis. — The Wisconsin cost savings through consolidated ship- in Green Bay, Wisconsin. project holds signifi cant promise for Department of Agriculture, Trade and ping loads of Wisconsin specialty cheeses According to DATCP, seminar at- expanding current and opening new Consumer Protection’s (DATCP) Inter- to international markets. The seminar, tendees will learn about a new pilot global markets for Wisconsin’s dairy national Trade Team, in partnership with which DATCP says is aimed at Wisconsin program and an opportunity to exhibit products. the U.S. Dairy Export Council (USDEC), specialty and artisan cheese companies, with DATCP and USDEC at Food and “This new pilot program is designed will host a free seminar that will explore will be Jan. 21 at the Hilton Garden Inn Hotel Asia in Singapore, April 12-15, to create the means to consolidate 2016. Companies attending the Sin- dairy shipments from Wisconsin and Wisconsin Specialty Cheese Institute gapore conference will share booth minimize shipping hurdles the special- space, sample products and network ty or artisan cheese companies could meeting to look at effective HR practices with Asian buyers. face,” Stout says. Lisa Stout, economic development DATCP requests RSVPs to be made by DELAVAN, Wis. — The Wisconsin GenX employees; and specialist, DATCP International Trade Jan. 19 to Stout via email at lisa.stout@ Specialty Cheese Institute’s (WSCI) • Christopher Nickels, an attorney Team, says the group consolidation wisconsin.gov or 608-224-5126. CMN upcoming meeting and program will with Quarles & Brady, who will outline be Feb. 5 at the Chula Vista Resort in steps employers need to take to comply Wisconsin Dells, Wisconsin. The event with new labor and employment laws Wisconsin DATCP, Dane County Extension includes a networking lunch and after- governing issues such as overtime and offer workshops on transitioning to organic noon mini trade show. independent contractor status. Presentation speakers and topics Following individual presentations, MADISON, Wis. — The Wisconsin ate for Your Facility or Product?; Stan- include: WSCI says speakers will join for a panel Department of Agriculture, Trade and dards, Requirements and Regulations; • Mary Felton, founder and presi- discussion and Q&A session. Consumer Protection (DATCP) and Dane Market Opportunities; Organic System dent of HR Business Partners, who The meeting is free for WSCI mem- County Extension will present “Think- Plans; and Ingredients/Processing Aids, will share best practices for effective bers and $50 for nonmembers. The ing of Transitioning to Organic?” Feb. Cleaning Agents. Speakers include employee handbook development with registration deadline is Jan. 29. 4-5 at the DATCP Building in Madison, Michelle Menken, Minnesota Crop Im- attention to hiring, terminations, per- For more information, contact Kathy Wisconsin. provement Association, and Joe Pedretti, sonnel and recruitment fi les, discipline Brown at 262-740-2180 or Kathy@ On Feb. 4, dairy farmers and techni- Midwest Organic Services Association. and documentation; planningoptionsinc.com, or visit http:// cal assistance providers will be able to Event organizers Angie Sullivan, agri- • Andrew Marris, learning and de- www.wispecialtycheese.org/templates/ listen to speakers involved in the organic culture program specialist, DATCP, and velopment manager at The Management events-detail.tpl.php?WSCI-Member dairy industry, as well as farmers who Theresa Feiner, business development Association, who will share insights on ship-Meeting-and-Annual-Program- have successfully made the transition specialist, DATCP, say they organized managing and inspiring millennial and Chula-Vista-Resort-WI-Dells-24. CMN to organic. the workshop series after hearing from Topics include: Organic Certifi cation increasing numbers of dairy farmers Requirements Overview and Natural and food processors expressing interest Resources Conservation Service (NRCS) in organics. Our Expertise in World Dairy Programs for Farmers; Financing/Crop The cost to attend is $20 per day or Markets Makes MCT Your Global Insurance and Risk Management; Live- $30 for both days. Lunch is included. To stock Health and Management; Soils/ register, visit http://counties.uwex.edu/ Partner for Successful Results Cover Crops and Pasture Management; dane/?p=6125.

3/52#).'!.$,/')34)# and Markets and Pricing. For more information about the 3%26)#%3 On Feb. 5, food processors interested Feb. 4 workshop, contact Sullivan at in organic market opportunities and 608-224-5095 or email Angie.Sullivan@ Could you use assistance in whether organic is right for them can wisconsin.gov. For more information managing your supply chain? address questions to experts from two about the Feb. 5 workshop, con- certifying agencies. tact Feiner at 608-224-5140 or email 30%#)!,):%$&/2-5,!4)/.3 We have expanded our team to bring you unprecedented expertise Topics include: Is Organic Appropri- [email protected]. CMN and knowledge in today’s complex world markets. s3OURCINGAND,OGISTIC3ERVICES NEWS/BUSINESS ,%!$).'3).',%3/52#% s3PECIALIZED&ORMULATIONS $!)293500,)%2 s,EADING3INGLE3OURCE$AIRY3UPPLIER Texas dairy farmer fi ned for raw milk sales s!GING0ROGRAMS s(EDGING3ERVICES FORT WORTH, Texas — A dairy After a two-day trial, a jury in Fort 5.0!2!,,%,%$3%26)#%3 s5NPARALLELED3ERVICES farmer from Grandview, Texas, recently Worth Municipal Court found Hooley s%XPERTISEINTHE'LOBAL$AIRY-ARKET was found guilty on one count and fi ned guilty on one count of operating a food s%XPORT3ERVICES $1,500 in a charge related to raw milk establishment that was selling food from sales. an unapproved source. In addition to the In 2014, four criminal charges $1,500 fi ne, Hooley also was ordered to %80%24)3%).4(%',/"!, MCT Dairies is the leading were brought against Eldon Hooley for pay $67 in court costs. The other charge $!)29-!2+%4 supplier of cheese and violations of Fort Worth, Texas, food of selling adulterated product related dairy ingredients, offering ordinances after a driver was found to the May 7 deliveries has not been innovative solutions delivering raw milk on two dates from tried. Pete Kennedy, president of the throughout the world. his dairy, Rosey Ridge Farm. At the time, Farm-to-Consumer Legal Defense Fund, the dairy’s license was under suspension which is providing legal representation due to a positive test for the bacteria for Hooley, says it will be up to the pros- Yersinia. ecutor whether or not to move forward Hooley was charged with selling food with the remaining charge. from an unapproved source and with Since the charges, Fort Worth has selling adulterated product through a passed an ordinance prohibiting the 0HONE OR food establishment on May 7 and May distribution of raw milk within city %MAIL INFO MCTDAIRIESCOM 14, 2014. The two charges from the May limits. Texas allows raw milk to be 7EB WWWMCTDAIRIESCOM 14 date were dismissed at the prosecu- sold directly to consumers at the farm tor’s request. where the milk is produced. CMN For more information please visit www.mctdairies.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 15, 2016 — CHEESE MARKET NEWS® 11 CHEESE MARKET NEWS® Retail WATC H NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Crave Brothers Farmstead Cheese welcomes family’s next generation Company positions itself for continued growth

By Kate Sander and foodservice containers of perline (pearl size), ciliegine (cherry size), WATERLOO, Wis. — For Crave Brothers bocconcini (ball size), ovoline (egg size), Farmstead Cheese, “brothers” isn’t sim- medallions, 8-ounce balls, 1-pound balls ply a part of the name. Family, starting and 1-pound logs. The company also of- with the four brothers who began the fers a marinated ciliegine (marinated business, is an important part of what in an olive oil/canola oil blend with its makes this growing farmstead cheese own spice mix) in retail and foodservice company successful. containers. “Having our family unit is a huge The cheese, which began winning asset — wives, brothers and children,” awards early on in the company’s says George Crave, who manages the cheesemaking venture, continues to company’s cheese business. be critically acclaimed. Crave Brothers Photo courtesy of Crystal Farms The four Crave brothers — George, Farmstead Cheese’s Fresh Mozzarella Charles, Thomas and Mark — grew up Bocconcini took home a fi rst place award on a small dairy farm and together pur- from the 2015 American Cheese Society’s competition. At the 2015 U.S. Champi- onship Cheese Contest, the company’s FRESH MOZZARELLA — Crave Brothers Farmstead Cheese’s Fresh Mozzarella comes in “We’re very Fresh Mozzarella Ovoline took home a a variety of sizes including ciliegine (cherry size). The cheese is available coast to coast. responsive to market fi rst place award while its Marinated fi nish at the Wisconsin State Fair. Mozzarella placed second in its class. While Crave Brothers is mostly con- “My motto is: needs and These national wins are prestigious, tent to focus on its mainstay cheeses, ‘What’s next?’ are responsive but the company also is very proud of a new to the company in the past year- local win: Best of Show at this past year’s and-a-half and available locally in Wis- Sometimes it’s to our small Dodge County Fair for its Marinated consin are Cheddar curds in original and nothing except distributors.” Mozzarella. George’s wife, Debbie, who jalapeño fl avors. The curds won two fi rst serves as vice president of the cheese place awards — one each for original and perfecting company, notes strong competition at the George Crave fl avored — at this past year’s American what we do.” fair from local cheesemakers — and the Cheese Society contest. CRAVE BROTHERS excitement of the community surround- George Crave says the company is FARMSTEAD CHEESE ing whomever the winner is — made looking to achieve “some nice growth” George Crave the win particularly memorable this in 2016. The size of the company allows CRAVE BROTHERS past summer. it some fl exibility in meeting customer FARMSTEAD CHEESE chased their Waterloo, Wisconsin, dairy Fresh Mozzarella isn’t the company’s needs, he adds. farm in 1980, milking 80 Holsteins. Since only award winner. Crave Brothers bookkeeping/feeding, Thomas oversees then, they have grown the farm into a Farmstead Cheese also offers Farmer’s crop production/maintenance, and Mark well-regarded agricultural enterprise Rope, fresh handmade deli string cheese. “We have good is herd manager and personnel manager. that includes 1,700 cows on two separate Shaped like a rope and forming “strings” As their children enter adulthood, locations, farming 2,700 acres and, of when pulled apart, the cheese is avail- communication, many of them also are buying in as own- course, their cheese company. able in 12-ounce, 2-pound and 3-pound and everything is set ers of the business. Crave Brothers Farmstead Cheese sizes. This past year, the cheese took The next generation includes George began producing its fi rst cheese in a fi rst place in its class in the American for the next generation and Debbie’s son, Patrick, a University small on-farm plant in 2002, pumping Cheese Society’s competition as well as to succeed.” of Wisconsin dairy science graduate, milk from the family’s then-600 Holstein at the Wisconsin State Fair. who has joined his uncle in herd man- cows 320 feet through insulated under- Crave Brothers Farmstead Cheese George Crave agement; and Charlie and Joni’s sons ground pipes to a brand new cheese also produces Queso Oaxaca in 12-ounce, CRAVE BROTHERS Jordan and Andy, who are involved in factory. The goal of the cheese plant 1-pound and 5-pound formats. FARMSTEAD CHEESE crops/machinery and maintenance and was — and is — to add value to the In addition, the company offers a mechanics, respectively. Charlie and farm’s milk and to continue to grow the Mascarpone crafted from fresh, sweet Joni’s daughter Beth also currently works business into a sustainable operation for cream. Described by the Craves as a “We’re very responsive to market in customer service. the next generation. luxurious and velvety cheese, the Mas- needs and are responsive to our small Debbie Crave credits the Family When deciding what cheeses to make carpone is perfect for sweet and savory distributors,” he says. Business Center at the University of 15 years ago, the Craves decided to focus culinary applications and is available in To maintain the Crave Brothers enter- Wisconsin-Madison in helping the on just a small handful of types. 8-ounce and 16-ounce retail sizes and a prises’ growth and success, every family family structure the business. Trusted Fresh Mozzarella is the company’s 3-pound deli tub. Over the years, this member in the business has responsibil- long-term employees are important in best-known product and is available product also has won its fair share of ity for a certain area. While George over- coast to coast. It is available in retail awards, most recently a second place sees the cheese plant, Charles oversees Turn to CRAVE BROTHERS, page 13 a

Also in Retail WATCH: Healthy eating in, fat-free foods out … Page 12 Grafton Village adds Truffl e Cheddar … Page 16

© 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 12 CHEESE MARKET NEWS® — January 15, 2016 RETAIL ROUND-UP Report on weight management trends: Healthy eating habits in, fat-free foods out ROCKVILLE, Md. — Consumers are cording to Packaged Facts survey data, to dieters. Consumers are now much less chips, snack cakes and puddings, the focusing on changing their snacking only 32 percent of those following a diet likely than they were in 2009 to associate report notes. habits and on healthy eating when try- plan or eating strategy try to lose weight losing weight with the purchase of lowfat For more information on the report, vis- ing to manage their weight, according by eating in moderation at meals. More or fat-free foods, Packaged Facts notes. it www.packagedfacts.com/Weight-Man- to a recent report from market research than twice as many (66 percent) say Between 2009 and 2014, the percentage agement-Consumer-8351387/. CMN publisher Packaged Facts. they limit how much they eat when they of dieters trying to lose weight who use Signifi cant changes are underway in snack, while 62 percent set boundaries any lowfat or fat-free foods fell from 58 the way people think about their weight on how often they snack. percent to 49 percent, while the percent- Daisy Brand Sour and what to do with it, says the report, Another aspect of today’s weight age of dieters working to maintain their Cream develops “Weight Management: U.S. Consumer management culture is the increasing weight who use this type of food product Mindsets.” One trend is the growing tendency of consumers to turn away from declined from 54 percent to 49 percent. new fl exible, alignment of weight management efforts formal diet plans imposed by outside As dieters have turned away from low- squeezable package with ongoing changes in eating habits. authority and to confl ate “dieting” with fat/fat-free and reduced-calorie types of Instead of controlling what they eat at “healthy eating,” the report says. With packaged foods, they increasingly favor DALLAS — Daisy Brand Sour Cream mealtimes, consumers are much more the aid of mobile platforms that enable “regular” types of a wide range of food has developed a squeezable package likely to focus on changing their snack- consumers to monitor their health and products, including dry mix and prepared that dispenses sour cream. The new ing habits in order to achieve weight track their weight management efforts, salad dressings, mayonnaise, American Daisy Squeeze Sour Cream package is loss success, a strategy that refl ects dieters increasingly embrace their own cheese, cottage cheese, cream cheese, a patented design that uses a fl exible the increasing importance of snacking healthy eating and exercise regimes. pancake syrup, margarine, non-dairy foil material fi xed to a cap, which the in America today, the report says. Ac- Fat-free foods also are less important cream substitutes, ice cream, potato company says is a fi rst for the industry. “Consumers were asking for a bet-

ter way to use sour cream as a topping with greater precision than a spoon allows, so we worked closely with them NEW to develop a unique package that suits their needs,” says Craig Ziemkiewicz, director of marketing, Daisy Brand Sour Cream. The package comes with a pull tab under the cap to guarantee freshness upon initial opening. Its opening valve design further aids in maintaining fresh- ness by keeping air from getting into the package when squeezed. The new package is now available in the United States at major retailers, along- side traditional tub packaging. CMN Kemps launches limited-edition green milk, contest to celebrate Green Bay Packers postseason ST. PAUL, Minn. — Kemps LLC this week launched a limited-edition green vanilla-fl avored milk to celebrate the Green Bay Packers’ postseason run. The Packers Power Pint carries special packaging and hit retail grocery stores in Wisconsin Wednesday. “Kemps is the offi cial dairy partner of the Green Bay Packers, and we’re excited to offer such a fun and tasty way to celebrate the team’s success and help fans show their Packers pride,” says Rachel Kyllo, senior vice president, sales and marketing, Kemps. “Wisconsin is home to hundreds of our local dairy farms and employees, so we know fi rst- hand how deep the passion runs for the green and gold.” The green-colored vanilla milk is pro- duced in Kemps’ Cedarburg, Wisconsin, milk manufacturing facility. Kemps also is giving fans the chance to win Packers prizes by taking a photo interacting with its Packers Power Pint 3DUNODQGV'ULYH6XLWH and sharing it on Kemps’ Facebook page 'DULHQ&7 or by using the hashtag #MooPackMoo ZZZQRUVHODQGFRP on Twitter. The sweepstakes will run ZZZMDUOVEHUJXVDFRP through Jan. 31. For more information, visit www. For more information please visit www.norseland.com kemps.com. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) RETAILING PERSPECTIVES January 15, 2016 — CHEESE MARKET NEWS® 13 CRAVE BROTHERS byproducts are used as animal bedding and in potting soil. Continued from page 11 To highlight its sustainability prac- keeping the business running smoothly tices, the company’s cheeses feature a as well, says George Crave. In addition “Produced with renewable energy” logo to family, the Crave enterprises employ featuring a little cow with a green leaf 35 at the cheese factory and 25 on the on its tail. farm. It’s been hard work to get the Crave Another thing that sets the Crave enterprises to where they are today — enterprises apart is the family’s com- increasing the herd size by twentyfold mitment to sustainability. While “sus- and adding new products along the way. tainable” and “green” may be popular While not every family business is set to buzzwords, they are more than just a succeed, theirs has, and George Crave trend for the Craves, Debbie Crave says. credits good communication among The company’s cheeses aren’t only family members as a critical component farmstead; they are produced with for success. renewable energy. The company’s two “We have good communication, and methane digesters, taking waste from everything is set for the next generation both the farms and the cheese plant, to succeed,” he says. generate enough electricity to power “Looking back, it’s pretty amazing,” the farm, cheese factory and more than he adds. 300 homes, she notes. Some years the business has grown The digesters reduce odor from the a lot and others the focus has been on manure and also provide some saleable improvement. products. Liquid byproducts are used on “My motto is: ‘What’s next?’” George the farm’s fi elds, and dry organic matter Crave says. “Sometimes it’s nothing

Saputo launches Cheesemaker’s Reserve; Cranberry Cheddar available in 5-pound loaves

LINCOLNSHIRE, Ill. — Saputo Goat Cheese; Salemville Smokehaus Cheese USA Inc. has introduced Chee- Blue Cheese (Aged 60 days); and El MASCARPONE — Crave Brothers Farmstead Cheese’s Mascarpone is described by the semaker’s Reserve, a new line that Cortijo Manchego Cheese. company as a luxurious and velvety cheese, perfect for sweet and savory culinary applica- contains a variety of both imported and “We are eager to share our Cheese- tions. It is available in 8-ounce and 16-ounce retail sizes and a 3-pound deli tub. domestic specialty cheese offerings. maker’s Reserve with the foodservice “Our collection makes menuing operators,” says Sean Mason, Market- cheese convenient, with specially ing Manager for Foodservice, Saputo packed small wedges that deliver time Cheese Division (USA). “The idea savings and help to keep operators’ behind the collection is to make it Handcrafted on food cost on target,” the company says. easy for our customers to add specialty Operators who order Cheese- cheese courses to their menu while Our Dairy Farm maker’s Reserve will receive nine creating an experience that will have cheeses along with pairing ideas to diners wanting more.” in the Finest assist them in building on-trend menu Saputo Cheese USA also has an- Our Green Story: offerings. The cheeses are: Stella nounced its Great Midwest Cranberry Wisconsin ® • Family Owned Asiago Cheese (Aged 12 months); Cheddar Cheese, a Wisconsin White Tradition and Operated Great Midwest White Cheddar and Cheddar with dried cranberries, is • Our Own Farm Fresh Milk Cranberry Cheese; Stella Gorgonzola now available in a two 5-pound loaf Crave Brothers Farmstead Classics® • 100% Green Power Cheese (Aged 90 days); Great Midwest offering. The company says the new are specialty cheeses produced right on • A Carbon Negative Company* Morel and Leek Jack Cheese; Black larger format is ideal for back-of-house the farm in Waterloo, Wisconsin, using • Sustainable Creek Aged Yellow Cheddar Cheese slicing and shredding. only the freshest, high quality milk Farming Practices • Recyclable Packaging (Aged 3 years); Stella Fontinella For more information, visit www. from Crave Brothers Dairy Farm. • Water Conservation Cheese (Aged 2 months); Chevrion saputousafoodservice.com. CMN • Fresh Cheddar Cheese Curds & Recycling * Our manure digester (Plain & Jalapeño) produces more electricity • Mascarpone than we need for our farm Ample Hills Creamery releases limited and cheese factory • Fresh Mozzarella edition pint fl avors for new Star Wars fi lm • Farmer’s Rope ® Part-Skim Mozzarella String Cheese BROOKLYN — Ample Hills Creamery mallow ice cream with homemade crispie recently released two limited edition clusters and handmade cocoa crispies. Star Wars ice cream fl avors: THE DARK Ample Hills Creamery says THE DARK SIDE and THE LIGHT SIDE. The com- SIDE, by contrast, is an ultra-dark pany says the fl avors were developed chocolate ice cream with espresso fudge in collaboration with Disney Consumer brownies, cocoa crispies and white Products in celebration of “Star Wars: chocolate pearls. The Force Awakens.” “As a sci-fi writer in my past profes- The ice cream fl avors are available sional life and a longtime Star Wars in four-packs of collectible, reusable fan, this is a dream collaboration,” says plastic pint containers (two of each Brian Smith, co-owner and ice cream fl avor) featuring Star Wars charac- maker, Ample Hills Creamery. “And to ters and original artwork from Ample be able to work with Lucasfi lm and Hills Creamery’s Art Director Lauren Disney Consumer Products to create Crave Brothers Kaelin. new ice cream fl avors that represent Farmstead Cheese, LLC. The pints will be sold only at www. the two sides of The Force, that might W11555 Torpy Road • Waterloo, WI 53594 amplehills.com for $36 per four-pack just be the coolest thing we’ve ever Phone: (920) 478-4887 • Fax: (920) 478-4888 Email: [email protected] and can be delivered anywhere in the done.” www.cravecheese.com United States. For more information, visit THE LIGHT SIDE fl avor is a marsh- www.amplehills.com. CMN For more information please visit www.cravecheese.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 14 CHEESE MARKET NEWS® — January 15, 2016 THE CHEESE TABLE YUP! teams up with The Onion for campaign Specialty Food Association: More full-fat

CHICAGO — New fl avored milk brand tional ways on social media,” says Clay milk, butter, fl oral ingredients in cheese YUP! and digital media company Onion Gruenstein, director of innovation, YUP!, NEW YORK — The Specialty Food As- and local, and they respond to products Inc. are calling on young adults to whose parent company is Fairlife LLC. sociation has predicted trends for 2016 and new store formats that make their do nothing as part of YUP!’s recently “We asked several agencies to show us such as increased fl oral ingredients in lives easier. But, while they may want launched campaign. something funny and make us laugh. Only cheeses, the increased popularity of their food simpler, they don’t want it “The partnership is changing the one could, so they got the job.” full-fat dairy products and vegetables boring. There’s always room for indul- conversation on chocolate milk as YUP! The social marketing campaign en- being present in yogurts and ice cream. gence and new taste adventures.” is positioning itself as a satisfying reward courages teens and young adults to take According to the Specialty Food Predictions include: an increased for young adults and teens,” YUP! says. an hour to do what they want to do, not Association, the $109 billion specialty use of fl oral ingredients found in cheese, According to the company, when what they have to do. food industry is driven by innovation chocolate, snack foods, carbonated realizing that so much of the brand’s “The ‘Nothing Hour’ is our take on and small-batch production. Fifty per- water and teas; vegetables appear- target audience lived on social media, it ‘Earth Hour.’ But instead of turning your cent of consumers purchase specialty ing more in yogurts, ice cream and decided not to partner with a traditional lights off for an hour, we’re asking kids to food and the association predicts those tea; full-fat milk and butter product advertising agency but instead with just do nothing,” says Rick Hamman, se- numbers will rise in 2016. offerings increasing; snacks having content marketers who know how to nior vice president of content, Onion Inc. “Health and convenience come a new status as healthy options for connect with young people in engaging YUP! has launched in select mar- across loud and clear in 2016’s trend meal replacements; food retailers and unexpected ways. kets in the Southeast and North- forecast,” says Denise Purcell, head of large and small testing new strate- “Our goal is to break out of the tradi- east and will launch nationally in content, Specialty Food Association. gies for consumers who are looking tional chocolate milk carton and engage 2016. For more information, visit “Consumers gravitate toward simpler for the best in their food and willing our fans in fun, humorous and unconven- http://www.yupmilk.com. CMN foods and beverages, often sustainable to pay; more supermarkets marketing themselves as wellness centers with dieticians on staff, blood sugar testing and nutrition classes; and food retail- ers, foodservice establishments and We craft cheese and food makers looking for more creative dairy products with that solutions to combat food waste. CMN “more to love” quality Laughing Cow built into every bite. partners with chefs, • Farm-to-Fridge Ideology is Who We Are photographers for • Amazing Wisconsin Cheeses From Our Family to Yours Reinvent Snacking • Specializing in Cheese Spreads, Dips & Snacks campaign • Serving Retail, Distributors, Food Service & Fundraising Efforts CHICAGO — As part of its ongoing Re- • Over 100 Years of Cheese Making Experience invent Snacking campaign, The Laughing • “Quality at a Premium” with Dedicated QA/QC Cow cheese has partnered with culinary Technicians & Product Development Programs and social media stars to bring a new perspective to snacking. INTRODUCING… To explore unique fl avor pairings, NEW! SNACK STICKS The Laughing Cow partnered with Chef • Variety of Flavors Sarah Simmons of New York’s Birds & • 1 Oz. “Grab And Go” Bubbles, where she pairs fried chicken (for easy calorie counting) with champagne. She recommends when • Healthy & Convenient creating a snack to keep it simple. • All Natural Wisconsin Cheese “Lately, I’ve been enjoying sliced • Easy Open Packaging melon with The Laughing Cow Cream- ery Original Creamy Spicy Pepper Jack Quality is infused into every product offering Cheese and shaved country ham,” Sim- a variety of flavors and sizes: mons says. • Cheese Spreads • Beer Cheese Seattle-based Chef Paul Osher of • Cold Pack Cheese Food • Fudge Cheese Porkchop & Co. and Chicago-based Chef Tanya Baker of The Boarding House also • Pasteurized • Cheese Balls & Logs Process Cheese developed snack pairings featuring The • Cheese Dip Snack Cup Laughing Cow cheese wedges. For learning how to create visual Award Winning Cheese appeal when sharing snack creations on social media, The Laughing Cow 1st Place recruited Brittany Wright, Seattle food World Dairy Expo photographer, Kristen Hess, food stylist Cheese Competition (Sharp Cheddar Cheese Dip) and photographer, and Samantha Roby, 1st Place Chicago Food Authority Instagram user. Wisconsin State Fair To show how to bring snack pairings Blue Ribbon Cheese Contest and styling techniques to life, Visual (Creamy Sharp Cheddar Cold Pack) Country founder Meagan Cignoli brought 3rd Place her knowledge of stop-motion videogra- Wisconsin State Fair Blue ribbon Cheese Contest phy to The Laughing Cow. (Creamy Bacon Cheddar Cold Pack) “Creating stop-motion videography requires a measured and considerate NEW! approach as you craft snacks and as- Scott’s of Wisconsin semble vignettes to be photographed,” 1500 Clarmar Drive • Sun Prairie, WI 53590 Cignoli says. “This is the same mindful 608.837.8020 • [email protected] approach you can take with snack- www.scottsofwisconsin.com ing by enjoying a moment to sit and savor your food.” CMN For more information please visit www.scottsofwisconsin.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) RETAILING PERSPECTIVES January 15, 2016 — CHEESE MARKET NEWS® 15 Atalanta announces partnership to import, 16-ounce Lifeway Kefi r at all Publix stores distribute Dalmatia Spreads in North America MORTON GROVE, Ill. — Lifeway Foods banana. Lifeway says the 16-ounce bottles Inc. has announced all 1,100 Publix Su- contains 110-140 calories per 8-ounce serv- ELIZABETH, N.J. — Specialty food ers to see its expanded line of organic per Markets are now carrying the new ing, 11 grams of protein, 2 grams of fat, and importer Atalanta Corp. recently an- and non-GMO certifi ed products. 16-ounce size of Lifeway’s lowfat Kefi r in 12 live and active probiotic cultures. All nounced an exclusive partnership “2016 will be an amazing year work- all four fl avors. fl avors are gluten-free, 99 percent lactose- to import and distribute Dalmatia ing with Atalanta,” Magee says. “We look The new companion to Lifeway’s fl ag- free and made from all-natural ingredients. Spreads in North America. forward to a bright future with our new ship 32-ounce bottle is available in plain, For more information, visit The fi rst deliveries began this month partner.” strawberry, blueberry and strawberry http://lifewaykefir.com. CMN and will premiere at the Winter Fancy Dalmatia has established itself as an Food Show, Jan. 17-19 in San Francisco. artisan, all-natural, premium product in McDonald’s conducts regional tests of Atalanta will offer Dalmatia Spreads to the marketplace. Available in a variety of specialty retailers, supermarkets and fl avors — including Fig, Fig with Fresh Mac and Cheese offering in northeast Ohio foodservice distributors nationwide. Orange, Black Olive, Green Olive and Red COLUMBUS, Ohio — McDonald’s communications manager, Ohio Region, “We are thrilled to bring this out- Pepper — the spreads are an authentic USA LLC has announced it is conduct- McDonald’s USA. standing brand and product line to expression of traditional Croatian reci- ing a regional test offering of Mac Saken says it’s premature to draw any consumers nationwide,” says Tom Gel- pes, Dalmatia says. The spreads pair well and Cheese in 18 restaurants in the conclusions from the test, which is the lert, vice president, Atalanta. “Dalmatia with a variety of cheeses, charcuterie northeast Ohio area. The product has fi rst time the Ohio Region has offered fi ts perfectly in our portfolio of specialty, and baked goods. a cheese blend of Cheddar, American Mac and Cheese. grocery, cheese and other deli items.” For more information, visit Atalanta’s and Neufchatel. The Mac and Cheese is offered Maia Magee, president, Dalmatia, booth, No. 4609, at the Fancy Food Show “We’re always looking for new ways in a 4-ounce serving for $1.75 a la adds the company is excited for custom- or visit www.atalantacorp.com. CMN to offer relevant tastes to our custom- carte and $3.00 in a Happy Meal as ers, so we’re giving Mac and Cheese a an entrée option. Each serving has Stonyfi eld Organic introduces limited try and gathering valuable feedback 5 grams of protein, 5 grams of whole edition Oh My Yog!, available until March from our customers,” says Phil Saken, grains and under 200 calories. CMN

LONDONDERRY, N.H. — Stonyfi eld Rochdale Farms introduces sheep’s milk yogurt Organic has introduced the latest of- MINNEAPOLIS — Rochdale Farms from Mayfell Family Sheep Dairy Farm in fering of Oh My Yog!, a limited edition “With the Maple fl avor, Cooperative is now offering sheep’s Amery, Wisconsin. Rochdale Farms says New England Maple yogurt product we are thrilled to milk yogurt in a 16-ounce container it uses minimal processing to make the containing maple layered on the bottom, celebrate seasonal exclusively to the cooperative natural nonhomogenized sheep’s milk yogurt. honey-infused yogurt in the middle and grocer market. According to Rochdale, Ingredients include Grade A pasteurized cream on top. ingredients found the sheep’s milk is single-sourced, batch- sheep’s milk and yogurt cultures. “With the limited edition New Eng- right here in tested and Wisconsin-made. For more information, visit www. land Maple fl avor, we are thrilled to The yogurt is made using sheep’s milk rochdalefarms.coop. CMN celebrate seasonal ingredients found our own backyard right here in our own backyard in New in New England.” England,” says Lizzie Conover, brand manager, Stonyfi eld. The Best Traditional Stonyfi eld says its Oh My Yog! New Lizzie Conover England Maple is organic and certifi ed STONYFIELD ORGANIC 2nd Place & Specialty Cheese Hard Sheep’s Milk gluten-free. Each 6-ounce container 2015 U.S. Championship contains seven grams of protein per cup. Cedar Grove Cheese New England Maple is available at Bean, Wild Quebec Blueberry, Pacifi c You’ve Ever Tasted! 2nd Place Coast Strawberry, Gingered Pear and Mixed Milk Cheeses select retailers nationwide through Each year we craft four million pounds of some of the 2015 U.S. Championship Cedar Grove Cheese March 2016 and retails for the suggested Apple Cinnamon. best cheese you will ever taste! And all of our cheese is price of $1.59. Oh My Yog! also comes in For more information, visit http:// produced without artificial growth hormones (rBGH) or fi ve other varieties: Madagascar Vanilla www.stonyfield.com. CMN animal enzymes. We believe in environmentally sound production...working in concert with nature is an important part of our business. X

Handcrafted Cheese is our Specialty 2nd Place • Traditional Cheese • Custom Processing Donatello 2015 ACS • Artisan Cheese • NO Artificial Growth Hormones Cedar Grove Cheese • Family Owned (rBGH) or Animal Enzymes 2nd Place 3DVWHXUL]DWLRQIRU7UDLQHG2SHUDWRUV Sheep Milk Feta Specializing in... 2015 ACS 7KLVWZRGD\FRXUVHZLOOSURYLGHDQLQGHSWKUHYLHZDQGWUDLQLQJVHVVLRQ • Quark Cheese • Traditional Aging Without Cedar Grove Cheese • Goat, Sheep & Water Chemicals IRUSDVWHXUL]HURSHUDWRUV6XFFHVVIXOFRPSOHWLRQRIWKHFKDOOHQJHZLOO Buffalo Cheese • Small Batch Cheese 2nd Place PHHW$7&3:LVFRQVLQ$GPLQLVWUDWLYH&RGHIRUWUDLQHGSDVWHXUL]HU Ovella • Sharp & Extra Sharp Development 2015 ACS RSHUDWRUSHUVRQQHO • Surface Ripened Cedar Grove Cheese 7RSLFV :KHQ 2nd Place Weird Sisters 5DZ0LON0LFURELRORJ\ 0DUFK Cedar Grove CHEESE &  2015 ACS 3DWKRJHQLF2UJDQLVPV :KHUH Clock Shadow CREAMERY Cedar Grove Cheese 8QLYHUVLW\RI:LVFRQVLQ5LYHU)DOOV 3rd Place 7KHUPDOL]LQJ E5904 Mill Road | P. O. Box 185 | Plain, WI 53577 | Phone: (800) 200-6020 Pizza Cheese Curds )RRG6FLHQFH$GGLWLRQ &,35HTXLUHPHQWV Fax: (608) 546-2805 | E-mail: bob@cedargrovecheese 2015 ACS www.cedargrovecheese.com 9$7DQG+7673DVWHXUL]DWLRQ 5HJLVWUDWLRQ'HDGOLQH Clock Shadow Creamery 5HFRUGLQJ,QIRUPDWLRQ 0DUFK 3ODFHPHQWRI6HDOV  )RU0RUH,QIRUPDWLRQ %URNHQ6HDO(YHQW (PDLODQIGVFL#XZUIHGX $QGPRUH 3KRQH

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KOSHER • ORGANIC • rBGH-FREE • CUSTOM MADE FLAVORS & VARIETIES

For more information please visit http://www.uwrf.edu/ANFS/DairyProcessingWorkshops.cfm For more information please visit www.cedargrovecheese.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 16 CHEESE MARKET NEWS® — January 15, 2016 RETAIL ROUND-UP

Vandersterre Holland announces offering Grafton Village adds Truffl e Cheddar to line of new Prima Donna, Landana products GRAFTON, Vt. — Grafton Village Cheese between the earthy fl avors of truffl e and recently introduced Truffl e Cheddar, an the smooth, rich bite of aged Vermont BODEGRAVEN, Netherlands — Vandersterre Holland also has intro- aged Cheddar containing Italian truffl es, Cheddar, company offi cials say. Vandersterre Holland recently an- duced Landana Organic, the newest in as the newest edition to its Grafton Vil- Truffl e Cheddar is available in 5- and nounced new Prima Donna and Lan- its assortment of traditional Landana lage line of aged and fl avored Cheddars. 10-pound blocks, and 4- and 8-ounce bars. dana cheese offerings, available in the Dutch cheeses. The organic cheese is Truffl e Cheddar is handmade using It is now available at select specialty United States through Saputo Cheese. USDA-approved and contains no arti- premium raw milk from small, local markets and grocers nationwide. Prima Donna maturo, an extra-aged fi cial fl avors, colors or preservatives. family farms and aged a minimum of 60 For more information, visit www. cheese that combines the taste of Parme- It is made with 100-percent free-range days. The cheese maintains a balance graftonvillagecheese.com. CMN san with traditional Dutch cheese, now Dutch cow’s milk and naturally aged for is available in a pre-packed 5.3-ounce at least eight weeks. More information wedge. The vacuum packing is designed is available at www.LandanaCheese.com. Edgewood Creamery launches two aged for easy opening and longer shelf-life, Retailers interested in either of these and a shelf-ready display box contains items can contact a Saputo Cheese cheese offerings, a third in the works 10 wedges each. For more information, sales representative at 800-782-0741 PURDY, Mo. — Last month, Edgewood fl avor. The clothbound Cheddar is aged visit www.PrimaDonnaKaas.com. or [email protected]. CMN Creamery introduced its fi rst and second 3-6 months. aged cheese offerings, Edgewood Ched- Edgewood Creamery describes its dar and Ozark Mountain Blue. Ozark Mountain Blue as creamy and rich According to the company, Edgewood with hints of blue throughout. The cheese Cheddar is a mild Cheddar with a nutty is hand-rubbed with salt and pierced. It is aged 3 months. Edgewood Creamery says it also plans to introduce a Sharp Cheddar, which will age for one year, in August. For more information, visit http:// www.edgewoodcreamery.com. CMN Ugly Goat Milk Co. Jim Demeter, Steve Buholzer, launches three new Adam Buholzer, Dave Buholzer cheese offerings & Ron Buholzer (from left) KEENESBURG, Ohio — Ugly Goat Milk Co. LLC has released three new cheese offerings: a goat’s milk Cheddar, goat’s milk Chive Cheddar and Cabra Al Vino. Michael Amen, owner and operator, says he chose the cheeses because they are different than what other producers are • Family Owned Since 1925 making and currently offering. • Award-Winning Cheese & Yogurt “The goat’s milk Cheddars have a • Dedication to Consistent Quality natural sharpness due to the goat milk • Progressive People & Ideas that you don’t get from cow’s milk,” Amen says. “We decided to add the chives be- Share in our Award-Winning cause we have so many of them growing here on the farm. They add texture, taste WhetherExcellence it is our and chunk, Dedication crumbled or chunk in brine Feta or our Greek Yogurt, you can always trust our superior quality and taste. and a very pleasing presentation to each wedge that is cut.” Feta Greek Yogurt • Made: From the Freshest • Authentic Mediterranean: Taste Cow’s Milk • Lowfat and Nonfat Varieties “The goat’s milk • Firm & Crumbly Texture • 2X the Protein • Tangy & Salty to the Taste • Thick, Rich & Creamy Cheddars have a • Steep in Greek Tradition • Flavored or Plain natural sharpness • Retail & Foodservice • Retail, Foodservice & Industrial due to the goat milk 2015 United States Championship Cheese Contest you don’t get from 1st Place: High Protein — Cow’s Milk Yogurt 10% Odyssey® Greek Yogurt cow’s milk.” 1st Place & 2nd Place: Flavored Feta Mediterranean Herb (1st), Tomato & Basil (2nd) 1st Place & 2nd Place: Lowfat Cheese Michael Amen Feta in Brine (1st), Fat Free Feta Chunk (2nd) UGLY GOAT MILK CO. 2015 American Cheese Society Cheese Contest 1st Place: Feta with Flavor 1st Place: Greek Style Yogurt He says the Cabra Al Vino is his “When we come in first, 2nd Place: American Originals (Brick) favorite cheese. After the goat’s milk 2nd Place: Feta with Flavor you know exactly 3rd Place: Reduced Fat Feta: Tomato & Basil wheels are pressed, they are soaked in where we stand.” red wine before being aged. “The color contrast between the burgundy colored rind and the white cheese is stunning,” Amen says. “Another contrast is the fl oral notes of the red wine and the natural grassy earth notes of the goat’s milk — a perfect combination for a truly handcrafted, small batch artisan WISCONSIN MADE BY MASTER 608.325.3021 • www.klondikecheese.com cheese.” CHEESEMAKERS For more information, visit http://www.uglygoatco.com. CMN For more information please visit www.klondikecheese.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) RETAILING PERSPECTIVES January 15, 2016 — CHEESE MARKET NEWS® 17

High Road Craft Ice Cream launches four Wendy’s focuses on cheese in new Gouda new culinary-inspired pint fl avor offerings Bacon Cheeseburgers, Bacon Fondue Fries MARIETTA, Ga. — High Road Craft Ice DUBLIN, Ohio — Wendy’s has combined recommended price of $4.99. Cream Inc. has announced its new 2016 “The photo shoot and Gouda and Swiss Gruyere Cheese Sauce in The Bacon Fondue Fries are drizzled pint fl avor offerings: Fresh Mint Chip, its new Gouda Bacon Cheeseburger and with Swiss Gruyere Cheese Sauce and Strawberry Vanilla, Thai Street Coffee design sessions new Bacon Fondue Fries, available now. have a recommend price of $1.99. and Cherry Almond Chip. were among the The Gouda Bacon Cheeseburger con- Former NFL stars Terrell Owens and Keith Schroeder, founder and CEO, tains a Garlic Aioli, Gouda Cheese and Vince Young star in Wendy’s new televi- says the new fl avors are a result of listen- most fun we’ve had Swiss Gruyere Cheese Sauce and has a sion ads and a digital video series. CMN ing to customers. The company releases yet in running new culinary-inspired fl avors annually. The Laughing Cow to add Creamy Asiago “We took a portfolio of our greatest this business.” hits, tinkered with some new ideas, cheese wedge fl avor beginning Feb. 15 traveled the country and the world and Keith Schroeder CHICAGO — The Laughing Cow, a brand Tomato & Basil, Creamy Swiss French hit the lab hard,” Keith Schroeder says. HIGH ROAD CRAFT ICE CREAM of Chicago-based Bel Brands USA, has Onion and Creamy Spicy Pepper Jack. “Our marketing team brought in some added a new fl avor to its line of cheese Creamy Asiago, which is 35 calories vocal customers, and after three rounds wedges — Creamy Asiago. per 0.75-ounce wedge, will be available of working directly with our customers, photographer and go with a look that The new artisanal-inspired cheese in a 6-ounce size with 8 portions inside. honed in on our new fl avors.” we think hasn’t been seen in the ice highlights the nutty, bold and savory fl avor The offi cial fi rst ship date for the new In choosing the pint packaging cream section,” Keith Schroeder says. of Asiago, company offi cials say. It joins variety is Feb. 15, company offi cials say. design, High Road’s co-founder Nicki “The photo shoot and design sessions The Laughing Cow’s existing varieties Pricing is at the discretion of the retailer, Schroeder, a graphic designer by trade, were among the most fun we’ve had yet of Creamy Original Swiss, Creamy Light but the suggested retail price is $3.99 stepped in for the job. in running this business.” Swiss, Creamy Swiss Garlic & Herb, Creamy per cheese wedge wheel. “She has a wonderful eye for food For more information, visit http:// Queso Fresco Chipotle, Creamy White For more information, visit styling, so we decided to fi nd a food www.highroadcraft.com. CMN Cheddar, Creamy Mozzarella, Sun-Dried www.thelaughingcow.com. CMN Hood Milk scholarship to award $90,000 Gibbsville releases Honey BBQ cheese curd to student athletes; deadline March 11 SHEBOYGAN FALLS, Wis. — Gibbsville Gibbsville Cheese Curds are made Cheese recently launched its Honey BBQ every Tuesday and available in store LYNNFIELD, Mass. — HP Hood has celebrates student athletes who dem- fl avored cheese curd. The fl avor is avail- after 2 p.m, or online. The company says announced the opening of the 2016 onstrate integrity and sportsmanship. able in a 12-ounce package along with it tries new fl avors, and if they are well Hood Milk Sportsmanship Scholarship Three high school seniors from each the company’s other offerings: Garlic & received it adds them to its offerings. program and its partnership with Aly New England state (Connecticut, Maine, Dill, Cajun, Jalapeno, Bacon & Onion, For more information, visit www. Raisman, World Champion gymnast. Massachusetts, New Hampshire, Rhode Ranch. gibbsvillecheese.com. CMN According to HP Hood, the program Island and Vermont) will be awarded a $5,000 college scholarship for a total of $90,000. Entries are accepted online “I am thrilled at www.hood.com now through March to be partnering with 11, 2016. “I grew up drinking Hood Milk and [Hood Milk] to help am thrilled to be partnering with them get the word out to help get the word out about their Sportsmanship Scholarship program,” about their program.” Raisman says. Each scholarship recipient will be Aly Raisman inducted and showcased in the Hood WORLD CHAMPION GYMNAST Sportsmanship Exhibit at the TD Garden in Boston. CMN We do more than just move loads

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Comings and goings … comings and goings Excel Engineering, Fond du Lac, Saputo Cheese USA Inc., Lin- Wisconsin, has announced Michael colnshire, Illinois, has announced Sampson has joined its food facility Greg Dryer will retire effective June design division as a project manager. 30, 2016. The longtime executive has Sampson brings more than 30 years of worked for Saputo and its predeces- experience in food and dairy facility de- sors for more than 35 years. He was sign to Excel’s team. Excel Engineering the former president of Avonmore is a national, full-service architectural Cheese Inc. and is a board member and engineering fi rm. and former president of the American ProSpect Analytical Technology Dairy Products Institute. Dryer has Inc., Plymouth, Minnesota, has added served on boards including National Zachary Reddemann to its account Cheese Institute, Dairy Institute of management team. Reddemann will California, U.S. Dairy Export Council, sell and support ProSpect’s customers Wisconsin Cheesemakers Association Award-Winning in the United States and Canada. Prior and California Creamery Operators • Sterling Reserve to joining ProSpect, Reddemann worked Association. He also was a member Goat Milk Cheeses • Raw Milk for Valspar Corp. in Minneapolis with job of the Wisconsin Dairy 2020 Council, We are united in our desire to produce Cheddars responsibilities including research and Institute of Food Technologists and the high-quality dairy goat products: • Country Jack development, product testing and sales American and Wisconsin Institutes of Cheeses Certifi ed Public Accountants. CMN • Producer-owned company and customer support. • Small family farms; sustainably managed • Mozzarella • Raw milk cheddars; diverse product line • Feta • Small-batch, hands-on processing • National market distribution NEWS/BUSINESS Flavorful, natural taste in every bite. There is a choice for every need. New Institute for Food Safety established at Cornell’s Agricultural Experiment Station

ITHACA, N.Y. — New York State Sen. suppliers and processors from farm to Michael Nozzolio and Cornell University table comply with the new regulations College of Agriculture and Life Sci- and compliance standards of the Food ences Dean Kathryn J. Boor recently Safety Modernization Act (FSMA). The announced the establishment of the institute also will support food safety Institute for Food Safety at Cornell. The research, education, training, compli- institute will be located on the campus ance and technical innovation. PRODUCER OWNED SINCE 1976 of Cornell’s New York State Agricultural The federal government estimates Patricia Lund Experiment Station (NYSAES) in Ge- that 48 million cases of foodborne illness Mt. Sterling Co-op Creamery neva, New York. occur annually and one in six Americans P. O. Box 103 The Institute for Food Safety at are affected each year. The new FSMA Mt. Sterling, WI 54645 rules aim to further reduce this number, 563.387.7701 • 866.289.4628 Cornell is made possible by a $2 mil- [email protected] lion grant advocated by Nozzolio and and the institute will be on the cutting www.buymtsterlinggoatcheese.com will be established to assist in ensur- edge of helping the agriculture industry in New York and across the United States For more information please visit www.buymtsterlinggoatcheese.com ing New York food growers, companies, to comply with the adoption of these more stringent testing methods and quality controls, Nozzolio and Boor say. CHEESE AND DAIRY APV/SPX CHEDDAR “The commitment that Sen. Noz- MASTER TECHNOLOGY zolio has shown to the New York State ARE WHAT WE DO. Agricultural Experiment Station and High-Performance, High-Quality the people of the Finger Lakes region ALL DAY, EVERY DAY. Curd Draining, Cheddaring, Milling, is unparalleled,” says Elizabeth Garrett, ALL OVER THE WORLD. Salting and Mellowing: president of Cornell University. “The Featuring… formation of the Institute for Food Safety „Individual Control of Each Belt at Cornell is just one more example of „Milled or Stirred Curd Capabilities on his dedication to creating economic Same Machine development opportunities through the „Complete Whey Separation from station for those in the Finger Lakes and Each Belt – “No Sump” throughout the entire state.” „Modular Design „Highly Accurate Salt Application Boor notes that the long-term vision is for the Institute for Food Safety to Providing… become the pre-eminent source of sci- „Easily Adjusts Curd Depth/Retention Time entifi c research, training and outreach „More Efficient Curd and Whey Separation in dairy and produce safety in the United „Offers Complete Flexibility to Further Process Different Cheese Types States and beyond. „Provides Fresher Whey for Further Processing “Accomplishing this goal will not only „Maximum Salt Uptake support economic growth of the produce Custom is our first name. and dairy industry in New York, but it will also help increase exports for dairy and produce products,” she says. “It is thanks CUSTOM FABRICATING & REPAIR to Sen. Nozzolio’s unfl agging support Custom, Creative Solutions 1932 E 26th St. • Marshfield, WI 54449 • 1.800.236.8773 • 715.387.6598 that the college will be able to do truly To Fit Your Needs — That’s CFR [email protected] • www.gotocfr.com transformative work in advancing food For more information please visit www.gotocfr.com safety technology and innovation.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 15, 2016 — CHEESE MARKET NEWS® 19 PEOPLE

Wisconsin Cheese Makers Association announces Cheese Industry Champion Awards

MADISON, Wis. — Wisconsin Cheese Makers Association (WCMA) has an- nounced George Cornell, vice president “This moment defi ned of industry relations at Pacifi c Cheese a new culture of Co., and Hans Epprecht, founder of Great Lakes Cheese, will be honored employee owners.” April 14 with the Cheese Industry Champion Award. WISCONSIN CHEESE According to WCMA, the award MAKERS ASSOCIATION honors those who have devoted their careers to growing the U.S. dairy in- dustry. Both recipients will accept the award at the Industry Achievement Ohio, New York, Wisconsin, Utah and Cornell Epprecht Awards Breakfast at the International Tennessee. Cheese Technology Expo in Milwau- Great Lakes Cheese currently ser- Epprecht retired in 2002 from dai- eration of the Epprecht family are kee, Wisconsin. vices its retail and foodservice cus- ly operations of Great Lakes Cheese. committed to the success of this grow- Cornell is a member of Pacifi c tomers with nine plants located in WCMA says the second and third gen- ing, privately-held enterprise. CMN Cheese’s executive committee and is a futures trader for Class III milk and Cheddar. WCMA says his more than 50 years of experience in the dairy indus- try includes roles such as senior vice president of purchasing for Schreiber Foods, vice president of cheese op- erations for Land O’Lakes Foods and executive vice president of Empire Cheese at H.P. Hood LLC. Cornell is an active participant in the International Dairy Foods Asso- ciation as well as the National Cheese Institute as a former chairman, WCMA says. He also participates in the Wis- consin Dairy Products Association, Quality New York State Cheese Manufactur- ers’ Association and WCMA. You Can Trust. Cornell graduated Michigan State University with a dairy manufacturing degree in 1955 and joined the United Innovation States Air Force before he began his career in dairy, serving in the Strate- You Can Taste. gic Air Command, Squadron Adjutant and Security Offi ce. Celebrating Successful Epprecht was born in Switzerland in 1930 and immigrated to Brewster, Partnerships for 60 Years! Ohio, when he was 18 years old. In 1958, WCMA says Epprecht borrowed Introducing our Newly Expanded $5,000 on a life insurance policy to Glacier Ridge FarmsTM Line: purchase an existing cheese company. s(ANDCRAFTED)N!MERICAS$AIRYLAND This was the beginning of Great Lakes s.ATURALLY3MOKED#HEESES Cheese. s'OURMET3PREADABLE#HEESES$IPS Under Epprecht’s leadership, s3MOKEY"ARS3NACK7EDGES WCMA says Great Lakes Cheese sup- s6ARIETYOF&LAVORS ported retailers in standardizing the size of shredded cheese packages, in- FOODSERVICE cluding a top zipper when the industry In Perfect Shape For a Growing Industry ■ was using side zippers. Epprecht also Creative blend of vision and flexibility ■ Unique product offerings worked alongside equipment manu- ■ Naturally smoked cheeses tailored to fit every facturers to change the fl ushing pro- packaging configuration cess of chunk cheese to enhance shelf ■ Extensive single serving/portion-controlled sizes 31&,EVEL#ERTIlED life. This certification ensures our customers that our cheese products have been produced and handled in accordance with PRIVATE LABEL In 1971, Epprecht gifted 20 percent the highest standards set by the Food Marketing Institute (FMI). Build Your Brand With Quality You Can Trust of the company to employees through ■ Expansive array of custom formulations stock options. ■ Innovative packaging solutions ■ “This moment defi ned a new cul- Ability to drive new sales ture of employee owners,” WCMA says. RETAIL HOUSE BRANDS “Empowered as owners, Great Lakes Diversify Your Product Portfolio With Our Proven Winners Cheese employees remain committed ■ Unique flavor profiles to the entrepreneurial spirit Epprecht ■ Market versatility to maximize sales performance built into the fabric of the company.” ■ Price competitiveness & in-store support ■ In 1984, Epprecht bought a Ched- Low minimum order quantities dar plant in Adams, New York. Eleven #ALLUSTODAYFORDETAILS years later, Great Lakes Cheese added #OUNTY2OAD&s"LUE-OUNDS 7)s0H  s&AX   a processed cheese plant in La Crosse, DCULLIGAN DAIRYFOODUSACOMsWWWDAIRYFOODUSACOM Wisconsin, to support retailers’ pro- cessed cheese needs, WCMA says. For more information please visit www.dairyfoodusa.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 20 CHEESE MARKET NEWS® — January 15, 2016 NEWS/BUSINESS

Innovation Center for U.S. Dairy offers review period for sustainability guide ROSEMONT, Ill. — The Innovation Rovey, Arizona dairy farmer, Innovation Center for U.S. Dairy has announced Center board member and chair of a 60-day review period for the latest Dairy Management Inc., which manages edition of its Stewardship and Sus- the national checkoff program. “The tainability Guide, which provides guide helps satisfy the demand from cooperatives, dairy marketers and other customers who increasingly evaluate businesses a standardized way to assess environmental and social impacts of and communicate dairy’s sustainability our industry when making purchases story to buyers and stakeholders. and other business decisions.” Retailers, government agencies and The Innovation Center says measuring non-governmental organizations can sustainability efforts helps identify and view the document at USDairy.com/ assess resources and their impact to deter-

Ken Heiman, Master Cheesemaker SustainabilityGuide and submit com- mine if changes in management practices ments through March 10. This follows or investments in technology are paying off. From humble beginnings to time-honored a previous comment period for dairy The farm indicators address soil traditions, Nasonville Dairy always offers cooperatives and other companies. The health, landscape stewardship, resource “A Family Tradition of Quality.” new guide will be released in May. recovery, feed management and water s /VER6ARIETIES 3TYLESAND4YPESOF The guide, fi rst launched through an quality/quantity. For crop- and field- !WARD 7INNING#HEESE industrywide effort in 2013, is designed specifi c topic areas, the Innovation Center s %XTENSIVE5NIQUE#HEESESFROM to help provide assurance that the dairy proposes adopting the metrics developed 4RADITIONALTO3PECIALTY industry is meeting consumer expecta- by Field to Market, an initiative focused on s #RAFTEDBYA-ASTER#HEESEMAKER tions about transparency and production the sustainability of row crops. New proces- s #ONSISTENT !FFORDABLY0RICED0RODUCT s 4HIRD'ENERATION7ISCONSIN$AIRY methods of food, beginning at the farm. sor and manufacturer indicators include 3UPPORTING,OCAL$AIRY&ARMERS “This tool is one more way to show resource recovery and air emissions. our customers that farmers and dairy For more information, visit Explore our online store and product companies do the right thing,” says Paul USDairy.com/Sustainability. CMN offerings by visiting our website at www.nasonvilledairy.com WASDE skim-solids imports are raised largely on higher cheese imports. On a fat basis, Continued from page 1 2016 imports are forecasted at 5.9 bil- lion pounds, up from 5.8 billion pounds dairy products remain large and demand forecasted last month. On a skim-solids remains relatively weak. Continued basis, imports are forecasted at 6.2 bil- strength in domestic butter use also lion pounds, up from 6.1 billion pounds Nasonville Dairy will limit the competitiveness of U.S. forecasted last month. (WY7EST butter in world markets, USDA says. On Dairy product prices for 2015 are -ARSHlELD 7) adjusted for December data. The cheese 0HONE   a fat basis, commercial exports now are &AX   forecasted at 8.6 billion pounds in 2016, price in 2015 averaged $1.6454 per Email: [email protected] down from 9.0 billion pounds last month. pound, USDA says, while butter averaged www.nasonvilledairy.com On a skim-solids basis, 2016 exports are $2.0670, nonfat dry milk (NDM) averaged forecast at 37.7 billion pounds, down 1 $0.9016, and dry whey averaged $0.3804. billion pounds from last month’s report. For 2016, the butter price forecast For more information please visit www.nasonvilledairy.com Meanwhile, for 2016 both fat and was raised slightly from last month on relatively strong demand and lower expected production. Butter now is fore- casted to average in the $1.890-$2.000 range in 2016, up from $1.880-$1.990 in last month’s report. The cheese, NDM and whey price forecasts are reduced from last month’s report. Relatively large beginning stocks of cheese and weaker beginning year prices underlie the reduction in the cheese price forecast. Cheese now is forecasted at $1.545-$1.625, down from $1.595-$1.675. NDM and whey prices are expected to be pressured by weakness in exports, USDA says. NDM is forecasted at $0.865- $0.925, down from $0.915-$0.975. Dry whey is forecasted at $0.240-$0.270, down from $0.280-$0.310. The 2016 Class III price forecast is lowered on lower cheese and whey prices to $14.05-$14.85 per hundredweight, down from $14.75-$15.55 in last month’s report. The Class IV price forecast is reduced to $13.35-$14.25 from $13.70- $14.60 as a lower NDM price more than offsets a higher butter price, USDA says. The 2016 all-milk price is lowered to $15.35-$16.15, down from $15.95- For more information please visit www.relco.net $16.75 in last month’s report. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 15, 2016 — CHEESE MARKET NEWS® 21 CLASSIFIED ADVERTISING

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CHEESE MARKET NEWS helps keep a spotlight on your company’s momentum and reinforces your visibility in the marketplace every week. We share the same level of passion and commitment as all of you manufacturers and suppliers do to support and grow this business. My goal is to help you increase your success rate no matter what your needs are. Email or call me today to find out how we can set up an ad program or classified placement to help you succeed. MORE NEWS, MORE SOLUTIONS, MORE CHOICES! %$1.5837&<6$/( &$67/(&+((6(,1& The Weekly Newspaper Of The Nation’s Cheese And Dairy/Deli Business Susan Quarne 5(/$7('5($/(67$7($1'3(5621$/3523(57< [email protected] • (608) 831-6002 Publisher 0DQXIDFWXUHUDQGSURFHVVRURISURSULHWDU\LPLWDWLRQ DQGVXEVWLWXWHFKHHVHVLQ:HVWHUQ3HQQV\OYDQLD • EQUIPMENT 1 •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• EQUIPMENT WANTED 2 EZROWHU#FEVJOREDOFRP

1%URDGZD\*UHHQ%D\:, Ry • BUSINESS SERVICES 3 I ZZZFEVJOREDOFRP • HELP WANTED 7 • HELP WANTED 7 %RE:ROWHU 'DLU\,QGXVWU\7UDQVDFWLRQ6SHFLDOLVWVVHUYLQJWKH86VLQFH For more information please visit www.cbs-global.com Field Service Technician This position is responsible for major and minor service on Alfa-Laval and Westfalia • HELP WANTED 7 • HELP WANTED 7 separators. Duties & Responsibilities: s Customer Service s On call 24/7 for trouble shooting and emergency repairs CHEESEMAKER Complete and accurate visit reports s The UW-Madison, College of Ag and Life Sciences, Wisc. Center for Dairy Research is looking for s Travel 60% – 70% a cheesemaker who would like to work in a team environment on new and innovative research Qualifications Desired: s Minimum of 12 years’ experience working on Alfa-Laval and Westfalia separators activities involving all cheese types and varieties. s Must have excellent interpersonal skills This position is responsible for the manufacture of natural/processed/cold pack cheeses in the s PLC and process knowledge a plus dairy plant setting. This includes carrying out and documenting all activities relating to the set- Benefit Package: up, carrying out and sanitation involved in the cheesemaking process. Applicants must have the s Medical and dental insurance ability to work on their feet for extended periods of time, be able to bend and stoop as well as s Paid Vacations s Paid Holidays lift up to 75 pounds or more. Proficiency in operation and maintenance of a wide variety of dairy s Commission processing equipment is highly desirable. Excellent state benefit package with wage commensurate s Base pay of $40 – $60 per hour with experience. Complete position can be found at: http://www.ohr.wisc.edu/Weblisting/External/ PDSummaryApply.aspx?vacid=97483&title=84600 If interested, please send resume to: How to Apply: Applications must be submitted online at: [email protected] https://uwjobapply.wisc.edu/Apply.aspx?chris=97483 For more information please email [email protected] UW-Madison is an equal opportunity/affirmative action employer. General Manager We promote excellence through :HDUHVHHNLQJDTXDOLÀHG&KHGGDU&KHHVH3ODQW*HQHUDO0DQDJHU diversity and encourage WRZRUNLQWKH0RKDZN9DOOH\DUHDLQ&HQWUDO1HZ

General Mills acquires Brazilian yogurt maker, says region is strategic market for company MINNEAPOLIS — General Mills transaction were not disclosed. more than 20 different dairy product Faujour, president, global yogurt recently announced it has acquired Carolina is a family-owned Bra- lines. The company employs more and ice cream, General Mills. Brazilian yogurt maker Carolina zilian company established in 1969 than 390 people in Ribeirao Claro “General Mills’ global dairy capa- Administracao e Participacoes Soci- that is known for its regional yogurt and across the region. bilities will complement and build etarias Ltda., a privately-held dairy brands Carolina, VeryGurt and Cluck. “Brazil is a strategic market upon Carolina’s already strong products company headquartered in It operates primarily in southern and for General Mills, and yogurt’s a reputation for quality products Ribeirao Claro, Brazil. Terms of the southeastern Brazil and markets growing category,” says Olivier and dairy ‘know-how.’” CMN CLASSIFIED ADVERTISING

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For more information please visit www.whalenfoodsinc.com For more information please email For more information please visit www.ampi.com [email protected] © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 15, 2016 — CHEESE MARKET NEWS® 23 NEWS/BUSINESS

GRAFF SUNNYSIDE Continued from page 1 Continued from page 1 reopening a more than 50-year-old local ice adding new milk receiving bays, and adding cream business was just the way to do it. milk separation/condensing capability. The Graff Dairy now is associated with third phase includes adding a new state- Karis Inc., a nonprofi t that operates a of-the-art dryer and warehousing space. safe shelter for teens called The House, Darigold notes that while milk may move which also is located in Grand Junction. around the region, the new Sunnyside dryer Once open, Carei predicts the dairy will will allow the company to signifi cantly re- provide 20 teens with jobs. duce the number of miles driven to deliver “When teens are traumatized, The milk to more distant processing facilities. House is sort of a refuge from the storm,” Once complete, the new expansion Carei says. “We will take them in, but will add approximately 30 more jobs in it’s hard to get them jobs. Our goal is Sunnyside, Darigold says. Photo courtesy of Darigold Inc. to connect with those teens who are In addition to the plant expansion, SUNNYSIDE UPGRADE — Darigold Inc. is adding an additional 30,000 square feet to its plant in willing to work. It’s a double dip with Darigold says the Sunnyside plant is pro- Sunnyside, Washington. The plant currently produces cheese and whey powders. Once the expan- ice cream and teen employment.” ducing retail cheese, which is available sion is complete, which is expected in the spring, the plant will have the ability to produce nonfat dry With help from the founder’s son- in Seattle, Spokane and Portland. CMN milk in a “high care” environment for infant formula and other nutritional applications. in-law, Dave Nichols, who Carei bought Graff Dairy from and who previously operated the business for 34 years, the teens will learn how to make the ice cream. Carei also will hire two experi- enced ice cream producers. “Nichols is committed to the cause,” he says. “Without the community sup- port and interest, our optimism would’ve waned by now. There’s two and a half generations here, and that’s what we are trying to bring back.” Graff Dairy was scheduled to open in August 2015. However, due to state health department update requirements, Carei says Graff now needs $165,000 to open April 1 with all new equipment. “What happened was, the same fam- ily had owned it since day 1,” he says. More News, “They were able to have a lot of the pres- We fill our newspaper each week ent day requirements grandfathered in, More Solutions, with news “that is all about YOU.” but as soon as there was a new owner, The weekly news coverage and then the health department stepped support you receive from in and wanted to make sure everything More Choices! CHEESE MARKET NEWS is was up to code. We weren’t aware of unmatched in the industry. that. We knew we have to upgrade some equipment and operational space and Choose the Best... We take serious news, add in analysis, were prepared to do that, but we weren’t Cheese Market News. attention to detail, passion and integrity ready to upgrade everything.” to deliver the highest level of coverage Carei has created an account (https:// Because the Right and service in the cheese business! www.indiegogo.com/projects/graff- News Matters! Call us today to discuss dairy#/) to help raise money. your marketing needs or “There is a tremendous amount of community support,” he says. “Everyone to subscribe. has been asking when we will open, so if they want to accelerate this process we thought we could give them an op- portunity.” Within the 3,100-square-foot space, Graff Dairy offers a milk processing room, an ice cream store and a cheese CHEESE MARKET NEWS® SUBSCRIPTION FORM: operations room in the back, which Carei 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) says the company will begin this year if F $145 (2nd Class) F $200 (1st Class/Canada) F $205 (2nd Class) F $325 (1st Class/Canada) F $145 (Email Only. Without Mail Service) the dairy becomes fully funded by April. F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only)

Dairy industry testifi es before U.S. International Trade Commission on impact of TPP WASHINGTON — Tom Suber, president dairy industry. tains landmark non-tariff achievements TPP’s GI provisions establish a more of the U.S. Dairy Export Council (USDEC), “USDEC, working with NMPF and dealing with sanitary and phytosanitary equitable international model for ap- represented the U.S. dairy industry as other organizations in the dairy in- (SPS) rules and geographical indication proaching the issue of GI registration he testifi ed this week before the U.S. dustry, is still completing its overall (GI) provisions. TPP is the fi rst U.S. in contrast to the European Union ap- International Trade Commission (USITC) analysis of TPP,” Suber says. “The deal trade agreement to include rules and proach that uses GIs in trade negotia- in a hearing to gather information for an falls short in providing the degree of disciplines on SPS measures that go be- tions as a bargaining chip for market economic analysis of the Trans-Pacifi c market access we had been seeking, yond those contained in the World Trade access, USDEC says. Partnership (TPP) trade agreement. but it also avoids a disproportionate Organization (WTO) SPS agreement. “These achievements may be dif- The analysis, as mandated by opening of the U.S. market to dairy “The strengthened SPS commitments fi cult to quantify through traditional Trade Promotion Authority legislation, exporters. While we don’t give the pact address the escalating threat that unwar- economic modeling but are certainly includes TPP’s impact on specifi c busi- a failing ‘grade,’ until we have come to ranted and sudden SPS measures are pos- relevant to the economic gains the ness sectors such as agriculture. Suber, a fi nal analysis of its net benefi ts, we ing to U.S. agricultural exports around the United States may hope to achieve following detailed written comments to felt it was important to participate in world,” Suber says. “Nearly all the ‘WTO- through TPP,” Suber says. USITC submitted jointly by USDEC and USITC’s assessment and identify points plus’ provisions are enforceable through USDEC says it also has identifi ed a the National Milk Producers Federa- we believe the agency should consider the TPP’s settlement mechanism.” number of additional factors pertinent tion (NMPF) in December, sought to in its economic analysis.” USDEC also says prior to TPP, U.S. to USITC’s assessment efforts and urges outline issues and concerns of the U.S. USDEC notes the agreement con- trade deals were virtually silent on GIs. the agency to take them into account. These factors include TPP’s impact on U.S. exports in existing free trade agreement partner markets like Mexico ENTRY DEADLINE: FEBRUARY 5, 2016 and Peru, and elsewhere in light of TPP-region competition from Australia and New Zealand; the impact of U.S. tariff elimination on milk powders and specifi c cheeses; the expected level of exports from Canada to the United States; the likelihood of intentionally obstructive regulatory barriers; the degree of fl exibility created by the agreement’s ruls of origin; and the use of new TPP safeguard provisions by the United States. “We stand ready to work with USITC analysts following these hearings to discuss these recommendations and to assist in their efforts,” Suber says. Legislation mandates that USITC deliver its assessment to the president and Congress no more than 105 days after the president signs the agree- ment. The earliest the president can sign the agreement is Feb. 4, and USITC lists May 18 as the anticipated date for transmitting the report to the president and Congress. CMN

USDA details next steps following hearing to consider California FMMO

WASHINGTON — USDA this week announced that all transcripts and exhibits from a September 2015 hearing to consider proposals on a California federal milk marketing order (FMMO) worldchampioncheese.org are now available at www.ams.usda.gov/ rules-regulations/moa/dairy/ca. USDA also has extended the dead- lines for transcript corrections. The ENTER THE CONTEST revised transcript correction dates and For more than 50 years, the world’s foremost experts other deadlines are as follows: have selected the finest cheeses in dozens of categories. • Jan. 25 — Transcript corrections This unflinching technical evaluation now extends to from proponents of proposals 1 and 2 (California Dairies Inc., Dairy Farmers butters and yogurt. Follow the global competition of America Inc. and Land O’Lakes Inc.). cheesemakers dream of winning. • Feb. 16 — Transcript corrections from all other parties. @CheeseContest • March 31 — Post-hearing briefs. • May 16 — Reply briefs. For more information, email For more information please visit www.worldchampioncheese.org [email protected]. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])