Designation of Origin Cheeses Provide Spirit of Place, Quality

Volume 32 January 18, 2013 Number 52

Scan this code for breaking Designation of origin cheeses news and the latest markets! provide spirit of place, quality

By Rena Archwamety product is made in a specifi c geographical indications (GIs) have to protect that story.” region using specific tradi- across Europe fi rst came into Stephano says Atalanta’s INSIDE MADISON, Wis. — When look- tional methods, help bring back force in the 1990s. marketing team tries to use ing for a cheese that evokes memories of those travels and Currently in the EU, there are the PDO registration stamp ✦ Guest column: a certain sense of place or taste experiences. more than 200 cheeses that have whenever possible on labels, U.S. export potential memory of travel, consumers Cristi Menard, senior buyer either PGI or PDO status. These signage, literature and other remains strong, but often gravitate toward PDO at Chicago’s Pastoral Artisan include such well-known cheeses point-of-sale materials. improvements remain vital. (Protected Designation of Cheese, Bread and Wine, says as Italy’s Parmigiano Reggiano “The younger consumer is For details, see page 6. Origin) or PGI (Protected Geo- certain customers are drawn to and Grana Padano and France’s demanding it. It’s the seal of graphical Indication) cheeses. PDO and PGI cheeses, which Roquefort and Comte as well as authenticity,” he says. “They ✦ Products from shuttered “When someone travels make up about 35-40 percent lesser-known cheeses such as are willing to spend an extra Golden Guernsey plant to Europe for the fi rst time, of Pastoral’s imported cheese Poland’s Ser korycinski swojski 50 cents, $1, $2 a pound for distributed to food banks. they have some of the most selection. and Slovenia’s Nanoski sir. PDO the product story behind it and For details, see page 12. wonderful meals, intriguing “If it happens to be one of status is given to products with knowing it is protected.” dishes, and want to bring those our international customers, a strong link to the defi ned geo- • Promoting abroad ✦ Fiscalini Cheese to launch experiences back home,” says who was born or grew up in graphical area where they are As these cheeses become new cheese varieties. John Stephano, director of mar- France and moved to the United produced, and a PGI denotes a known on a global scale, consor- For details, see page 14. keting and training for cheese States, their heart and soul product linked to a geographical tia for specifi c cheeses, such as and specialty food importer tends to be with those cheeses,” area where at least one produc- Italy’s Asiago PDO Consortium ✦ WCMA Distinguished Service, Atalanta Corp. Menard says. “Or if someone tion step has taken place. (Conzorzio Tutela Formag- Life Member winners named. Cheeses with PDO or PGI was abroad and fell in love with The idea behind GIs is to gio Asiago) help to educate For details, see page 18. labels, which assure that the a cheese they saw there, they preserve traditional ways of consumers and promote the will gravitate toward these.” making cheeses that have been cheeses at home and abroad. Menard says Asiago, Man- part of a country’s or region’s Italian Asiago has been sold chego, Comte and Roquefort are history, to assure the produc- in the United States for many Cheese dips, spreads offer some of Pastoral’s top-selling tion methods and quality of years, but this PDO cheese in designation of origin cheeses. these cheeses, and to prevent recent years has been growing consumers fl avor, versatility “These are names people who the names of these cheeses in distribution to other coun- have traveled are very familiar from being used to market tries as well. It is now sold in By Alyssa Sowerwine with, but also people well-versed products that do not meet the 51 countries abroad and is the in cheese but not traveled. It’s specifi c standards. fastest-growing Italian PDO MADISON, Wis. — With snacking a booming trend, more cheesemakers an indication of quality that they “What PDOs have done in cheese, growing 12-15 percent are offering consumers the bold fl avors of their cheeses in more know they are going to get at a protecting cheeses like these, in exports every year, according versatile dip and spread formats. minimum,” she says. they’ve locked in that passion to Slavio Innocenzi, director of “With snacks accounting for one out of every fi ve ‘eating occasions’ While many individual for generations to come,” the Asiago PDO Consortium. and our continuing passion for small plates and grazing, it’s only natu- countries have had their own Stephano says. “PDOs are doing Innocenzi says the Asiago ral that dips and spreads would be popular with consumers, not only protected food name labels for something special. Not only do brand is considered a public at foodservice but at retail, too,” says Jennifer Giambroni, director decades, legislation for unifi ed they have to tell the story, they Turn to PDO, page 13 a of communications for the California Milk Advisory Board (CMAB). According to data from SymphonyIRI Group Inc., total cheese spreads volume sales have held steady over the past four years, and dollar sales of total cheese spreads increased by 4.4 percent from 2010 to 2011. But the International Dairy-Deli-Bakery Association’s “What’s in New division of Heartland Dairy, ag groups Store 2013” reports that the dairy spreads category posted strong gains launch Agriculture this past year, with refrigerated spread sales increasing 18.5 percent markets Omega-3 cheese Workforce Coalition for the 52-week period ending April 14, 2012. DORCHESTER, Wis. — Omega Valley Farmers LLC is now In addition to the growing snacking trend, cheese dips and spreads marketing cheese that contains Omega-3 fatty acids under WASHINGTON — Orga- offer consumers convenience and fl avor for entertaining occasions, its new “Heathier for You” label. nizations representing a notes Marilyn Wilkinson, director of national product communications Omega Valley Farmers — a new division of Heartland broad range of agricultural for the Wisconsin Milk Marketing Board (WMMB). Cooperative Services, Dorchester, Wis. — held a grand employers have announced “From the holidays through March basketball tournaments, dips fi t opening celebration and product launch Jan. 10. the formation of the Agri- any occasion,” Wilkinson says. She notes WMMB has made it easier for “We are proud to introduce the Omega Valley Farmers culture Workforce Coalition consumers to fi nd the right dip with its new microsite, DairyDips.com. food line to the consumers’ table. After two years of our own (AWC). The groups’ goal is to “We found that a lot of our web traffi c in the recipe section of our site research and development, we are poised to bring our new seek legislation that ensures was going to dips,” she says. The more than 50 dip recipes on DairyDips. line of ‘Healthier for You’ dairy products to the forefront of America’s farms, ranches com feature cream cheese to sour cream to Wisconsin cheese, with choices available in today’s market,” says Dennis Schultz, and other agricultural op- options for sweet dips, savory dips, holiday dips and more. CEO, Heartland Cooperative Services. erations have access to a • New fl avors, trends Omega-3 acids are typically found in fi sh and plant foods, stable and skilled workforce. Wilkinson notes that as more ethnic cuisines and restaurants pop up in not dairy. They are said to promote cardiovascular wellness In particular, the coalition, a Turn to SPREADS, page 9 Turn to OMEGA, page 16 a Turn to AWC, page 11 a

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — January 18, 2013 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES for the week ended January 17, 2013 Cash prices for the week ended January 18, 2013 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Jan. 14 Jan. 15 Jan. 16 Jan. 17 Jan. 18 Fri., Jan. 11 Mon., Jan. 14 Tues., Jan. 15 Wed., Jan. 16 Thurs., Jan. 17 JAN13 1.752 932 1.756 932 1.756 932 1.756 932 1.755 932 Cheese Barrels FEB13 1.730 752 1.732 762 1.731 764 1.724 764 1.724 764 Price $1.6725 $1.6725 $1.6650 $1.6500 $1.6375 MAR13 1.771 698 1.760 749 1.757 769 1.740 807 1.745 811 Change NC NC -3/4 -1 1/2 -1 1/4 APR13 1.800 351 1.800 354 1.797 361 1.788 361 1.785 362 MAY13 1.822 251 1.823 251 1.823 269 1.822 270 1.827 269 Cheese 40-lb. block JUN13 1.842 211 1.842 211 1.842 217 1.847 217 1.840 218 Price $1.7200 $1.7100 $1.7000 $1.7000 JUL13 1.857 122 1.840 125 1.840 125 1.849 125 1.849 125 $1.6875 AUG13 1.860 78 1.860 78 1.860 78 1.855 81 1.855 81 Change NC -1 -1 NC -1 1/4 SEP13 1.845 108 1.847 108 1.847 109 1.847 109 1.847 109 OCT13 1.827 75 1.830 75 1.830 75 1.830 75 1.830 75 Weekly average (Jan. 14-18): Barrels: $1.6595(-.0260); 40-lb. Blocks: $1.7035(-.0245). NOV13 1.820 85 1.820 85 1.820 90 1.820 90 1.820 90 Weekly ave. one year ago (Jan. 17-20, 2012): Barrels: $1.5200; 40-lb. Blocks: $1.5500. DEC13 1.795 93 1.795 93 1.795 93 1.795 93 1.795 93 Total Contracts Traded/ Extra Grade NDM Open Interest 185/3,756 112/3,823 92/3,882 68/3,924 47/3,929 Price $1.5600 $1.5600 $1.5600 $1.5600 $1.5600 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Change NC NC NC NC NC

Grade A NDM DRY WHEY FUTURES for the week ended January 17, 2013 Price $1.5350 $1.5350 $1.5350 $1.5350 $1.5300 (Listings for each day by month, settling price and open interest) Change NC NC NC NC -1/2 Weekly average (Jan. 14-18): Extra Grade: $1.5600(NC); Grade A: $1.5340(-.0125). Fri., Jan. 11 Mon., Jan. 14 Tues., Jan. 15 Wed., Jan. 16 Thurs., Jan. 17 JAN13 63.10 217 63.10 218 64.18 224 63.45 204 64.25 205 Grade AA Butter FEB13 57.28 239 58.25 237 59.75 244 59.03 237 58.50 234 $1.4600 $1.4875 $1.4900 $1.5000 $1.5050 MAR13 53.60 252 54.50 257 56.00 258 55.23 277 54.50 282 Price APR13 53.75 126 53.98 127 55.50 122 54.85 131 54.00 130 Change +1/2 +2 3/4 +1/4 +1 +1/2 MAY13 53.75 112 53.75 112 56.00 110 55.00 107 54.50 111 JUN13 54.50 99 54.50 99 56.50 107 55.50 107 55.50 109 Weekly average (Jan. 14-18): Grade AA: $1.4885(+.0310). JUL13 54.50 76 54.50 76 53.25 76 55.25 76 55.25 76 Class II Cream (Major Northeast Cities): $1.5304(-.0413)–$1.7490(+.0126). AUG13 54.50 68 54.50 68 54.50 68 54.50 68 54.50 68 SEP13 53.78 82 53.78 82 54.03 82 54.03 82 54.03 82 OCT13 53.75 76 53.78 76 54.03 76 54.03 76 54.03 76 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. NOV13 54.30 66 54.30 66 54.33 66 54.33 66 54.33 66 DEC 13 53.75 80 53.75 80 53.78 80 54.03 79 54.03 79 Total Contracts Traded/ Open Interest 48/1,493 30/1,498 72/1,513 126/1,510 42/1,518 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Weekly Cold Storage Holdings January 14, 2013 On hand Week Change since Jan. 1 Last Year * January 18, 2013 Monday Change Pounds Percent Pounds Change Dry Products Butter 7,347 +880 +1,848 +34 4,464 +2,883 Cheese 116,587 -699 +944 +1 138,620 -22,033 NONFAT DRY MILK Central & East: low/medium heat $1.5000-$1.6650(+4 1/2); (These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the mostly $1.5200-$1.6100. trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) high heat $1.6300-$1.7150(+5 3/4). West: low/medium heat $1.5000(-1)-$1.6150(+3 1/2); mostly $1.5200-$1.5700(+1 1/2). high heat $1.5800(+3 1/2)-$1.6750(+2). Calif. manufacturing plants: extra grade/grade A weighted ave. $1.5362(-.0073) CLASS III PRICE based on 8,377,860 lbs. Sales to CCC: 0 lbs. (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC WHOLE MILK POWDER (National): $1.6900(-6)-$1.8500. 2006 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47 13.56 14.18 21.38 20.60 2007 15.09 16.09 17.60 20.17 19.83 20.07 18.70 19.22 EDIBLE LACTOSE 19.32 17.03 18.24 15.28 2008 18.00 16.76 18.18 20.25 17.32 16.28 17.06 15.51 (FOB)Central and West: $.5900(-6)-$.9200; mostly $.6600(-2)-$.8000. 2009 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 DRY WHEY 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 Central: nonhygroscopic $.5500-$.6950(-1 1/2); mostly $.6000-$.6500(-1). West: nonhygroscopic $.5100(-3)-$.6675(-1); mostly $.5600(-4)-$.6450(-1/2). STAFF SUBSCRIPTION INFORMATION (FOB) Northeast: extra grade/grade A $.5200(-10)-$.7025(-2 1/2). Susan Quarne, 3XEOLVKHU &KHHVH0DUNHW1HZV3XEOLFDWLRQ ,661 (PH 608/831-6002; FAX 608/831-1004) LVSXEOLVKHGZHHNO\E\4XDUQH3XEOLVKLQJ//& ANIMAL FEED (Central): Whey spray milk replacer $.4400(-4)-$.6325(-1). e-mail: [email protected] 6LJQDWXUH'ULYH0LGGOHWRQ:,3KRQH Kate Sander, (GLWRULDO'LUHFWRU )$;3HULRGLFDOVSRVWDJHSDLGDW0DGLVRQ:, (PH 509/962-4026; FAX 509/962-4027) &LUFXODWLRQUHFRUGVDUHPDLQWDLQHGE\4XDUQH3XEOLVKLQJ//& 6LJQDWXUH'ULYH0LGGOHWRQ:,POSTMASTER: WHEY PROTEIN CONCENTRATE (34 percent): $1.2300-$1.3300; e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber mostly $1.2450-$1.2800. Alyssa Sowerwine, 6HQLRU(GLWRU Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002.$OOULJKWV e-mail: [email protected] UHVHUYHGXQGHUWKH8QLWHG6WDWHV,QWHUQDWLRQDODQG3DQ$PHULFDQ DRY BUTTERMILK Rena Archwamety, 1HZV:HE(GLWRU &RS\ULJKW &RQYHQWLRQV 1R SDUW RI WKLV SXEOLFDWLRQ PD\ EH (FOB)Central & East: $1.4000(-13)-$1.6300(-2). (PH 608/288-9090; FAX 608/288-9093) UHSURGXFHGVWRUHGLQDUHWULHYDOV\VWHPRUWUDQVPLWWHGLQDQ\ (FOB) West: $1.4000(-1)-$1.5100(-2); mostly $1.4300(-2)-$1.5000(-1). e-mail: [email protected] IRUP RU E\ DQ\ PHDQV PHFKDQLFDO SKRWRFRS\LQJ HOHFWURQLF Aaron Martin, 1HZV(GLWRU UHFRUGLQJRURWKHUZLVHZLWKRXWWKHSULRUZULWWHQSHUPLVVLRQRI (PH 608/288-9090; FAX 608/288-9093) 4XDUQH 3XEOLVKLQJ //& 2SLQLRQV H[SUHVVHG LQ DUWLFOHV DUH CASEIN: Rennet $3.9000-$4.4000; Acid $4.5000-$4.7500. e-mail: [email protected] WKRVH RI WKH DXWKRUV DQG GR QRW QHFHVVDULO\ UHÁHFW WKRVH RI 4XDUQH 3XEOLVKLQJ //& GED &KHHVH 0DUNHW 1HZV &KHHVH REGULAR CONTRIBUTORS 0DUNHW1HZVGRHVQRWHQGRUVHWKHSURGXFWVRIDQ\DGYHUWLVHU *Source: USDA’s Dairy Market News John Umhoefer, Downes-O'Neill LLC, International Dairy DQGGRHVQRWDVVXPHDQGKHUHE\GLVFODLPVDQ\OLDELOLW\WRDQ\ Foods Association, National Milk Producers Federation SHUVRQIRUDQ\ORVVRUGDPDJHFDXVHGE\HUURUVRURPLVVLRQVLQ RETAIL PRICES (Consumer Price Index*) Percent change versus SUBSCRIPTIONS & BUSINESS STAFF WKHPDWHULDOFRQWDLQHGKHUHLQUHJDUGOHVVRIZKHWKHUVXFKHUURUV UHVXOWIURPQHJOLJHQFHDFFLGHQWRUDQ\RWKHUFDXVHZKDWVRHYHU December 2012 1 mo. 6 mo. 1 year 2 years Subscription/advertising rates available upon request &RS\ULJKWE\4XDUQH3XEOLVKLQJ//& Contact: Susan Quarne - Publisher Subscriptions:IRU86VHFRQGFODVVGHOLYHU\ Cheese & related products 223.601 +0.2 +1.5 +0.1 +7.8 P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG,QWHU Dairy & related products 219.443 +0.2 +1.8 +0.5 +8.6 PHONE 608/831-6002 • FAX 608/831-1004 QDWLRQDOUDWHWRDOORWKHUV3ULQWHGLQ86$ All Food 235.390 +0.2 +0.8 +1.8 +6.5 WEBSITE: www.cheesemarketnews.com *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100.

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com January 18, 2013 — CHEESE MARKET NEWS® 3 MARKET INDICATORS

National Dairy Products Sales Report International Dairy Markets January 18, 2013 For the week ended: 1/12/13 1/5/13 12/29/12 12/22/12 Cheese 40-lb. Blocks: Western Europe Average price1 $1.7542 $1.7472 $1.7649 $1.7833 Butter: 82 percent butterfat $4,400(+100)-$4,675(+75). Sales volume2 10,851,702 11,792,600 10,194,748 10,734,756 Butteroil: 99 percent butterfat $5,000(+50)-$5,500. Cheese 500-lb. Barrels: Skim Milk Powder: 1.25 percent butterfat $3,500(+100)-$3,675(+75). 1 $1.8052 Average price $1.8305 *$1.8057 *$1.7916 Whole Milk Powder: 26 percent butterfat $3,900(+50)-$4,150(+150). $1.7384 *$1.7130 *$1.7043 $1.7146 Adj. price to 38% moisture Whey Powder: Nonhygroscopic $1,325-$1,500. Sales volume2 12,160,598 *10,823,056 8,925,942 10,220,350 Moisture content 34.72 *34.64 34.82 34.72 Oceania Butter: Butter: 82 percent butterfat $3,100(+100)-$3,600. Average price1 $1.5229 $1.5344 $1.5576 $1.6017 Cheddar Cheese: 39 percent maximum moisture $3,800-$4,200. 2 3,738,779 3,022,194 2,793,846 Sales volume 3,137,968 Skim Milk Powder: 1.25 percent butterfat $3,250-$3,700(+100). Nonfat Dry Milk: Whole Milk Powder: 26 percent butterfat $3,200(+50)-$3,500. Average price1 $1.5482 *$1.5779 $1.5193 $1.5596 Sales volume2 17,265,637 *11,921,499 22,928,846 12,471,858 * Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert Dry Whey: to price per pound: divide price by 2,204.6 pounds. Average price1 $0.6566 *$0.6484 $0.6579 $0.6673 Sales volume2 8,161,620 *4,742,892 5,840,570 7,725,478

*/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Reported in pounds. More information is available by calling AMS at 202-720-4392. Advanced Prices and Pricing Factors CME FUTURES for the week ended January 17, 2013 Class III Milk February 2013 January 2013 Base Skim Milk Price for Class I1: $12.91/cwt. $13.33/cwt. Fri., Jan. 11 Mon., Jan. 14 Tues., Jan. 15 Wed., Jan. 16 Thurs., Jan. 17 Advanced Class III Skim Milk Pricing Factor: $12.91/cwt. $13.33/cwt. JAN13 18.06 3,148 18.12 3,139 18.11 3,120 18.07 3,089 18.10 3,118 FEB13 17.61 3,099 17.58 3,186 17.65 3,203 17.49 3,228 17.50 3,244 Advanced Class IV Skim Milk Pricing Factor: $12.41/cwt. $12.26/cwt. MAR13 17.70 2,576 17.66 2,611 17.71 2,676 17.50 2,748 17.45 2,758 Advanced Butterfat Pricing Factor2: $1.6427/lb. $1.7452/lb. APR13 18.00 1,711 17.99 1,757 18.03 1,778 17.90 1,799 17.88 1,813 Class II Skim Milk Price: $13.11/cwt. $12.96/cwt. MAY13 18.27 1,578 18.32 1,581 18.34 1,599 18.33 1,595 18.31 1,612 JUN13 18.50 1,370 18.58 1,388 18.60 1,404 18.60 1,410 18.57 1,408 Class II Nonfat Solids Price: $1.4567/lb. $1.4400/lb. JUL13 18.65 1,044 18.72 1,056 18.74 1,061 18.69 1,074 18.67 1,087 Two-week Product Price Averages: AUG13 18.64 1,025 18.73 1,037 18.73 1,036 18.72 1,039 18.73 1,046 Butter: $1.5280/lb. $1.6126/lb. SEP13 18.46 838 18.57 841 18.56 870 18.58 888 18.60 893 OCT13 18.33 750 18.40 752 18.41 753 18.44 770 18.46 772 Nonfat Dry Milk: $1.5603/lb. $1.5442/lb. NOV13 18.25 668 18.35 669 18.27 675 18.28 689 18.28 690 Cheese: $1.7535/lb. $1.8250/lb. DEC13 18.20 702 18.24 699 18.19 699 18.15 706 18.19 707 JAN14 18.00 41 18.00 44 18.00 45 18.00 49 18.00 53 Dry Whey: $0.6536/lb. $0.6588/lb. FEB14 17.75 13 17.75 13 17.75 13 17.75 13 17.75 13 MAR14 17.30 6 17.55 6 17.55 6 17.55 12 17.57 12 Note: The Class I price equals the Class I skim milk price times 0.965 plus the Total Contracts Traded/ Class I butterfat price times 3.5, rounded to the nearest cent. Open Interest 1,178/18,569 874/18,779 717/18,938 904/19,109 594/19,226 For information only: The Class I base price is $18.21. 1/ Higher of advanced Class III or IV skim milk pricing factors. The Class I skim milk price equals Class IV Milk this price plus applicable Class I differential. Fri., Jan. 11 Mon., Jan. 14 Tues., Jan. 15 Wed., Jan. 16 Thurs., Jan. 17 2/ The Class I butterfat price equals the price plus applicable Class I differential divided by 100. JAN13 17.50 155 17.50 155 17.50 155 17.50 155 17.50 155 Data provided by USDA FEB13 17.60 180 17.60 180 17.60 180 17.72 180 17.72 180 MAR13 18.02 185 18.02 185 18.02 185 17.97 185 17.90 188 APR13 18.10 129 18.10 129 18.10 129 18.10 129 18.10 129 MAY13 18.10 108 18.10 108 18.10 108 18.10 108 18.10 108 JUN13 18.40 110 18.40 110 18.40 110 18.40 110 18.40 110 JUL13 18.25 15 18.25 15 18.25 15 18.25 15 18.25 15 AUG13 18.25 15 18.25 15 18.25 15 18.25 15 18.25 15 SEP13 18.10 14 18.10 14 18.10 14 18.10 14 18.10 14 OCT13 18.15 9 18.15 9 18.15 9 18.15 9 18.15 9 NOV13 18.00 9 18.00 9 18.00 9 18.00 9 18.00 9 COOKER / STRETCHER DEC13 18.00 10 18.00 10 18.00 10 18.00 10 18.00 10 Total Contracts Traded/

Open Interest 5/939 0/939 0/939 0/939 5/942 DEDICATED TO THE Cash-Settled NDM* CHEESE & DAIRY INDUSTRIES Fri., Jan. 11 Mon., Jan. 14 Tues., Jan. 15 Wed., Jan. 16 Thurs., Jan. 17 FOR OVER FOUR DECADES! JAN13 154.50 78 154.50 78 154.50 78 154.50 78 154.50 78 FEB13 154.75 76 154.75 76 154.75 76 154.80 84 154.50 85 With experience dating back to 1964, our cooker/stretcher MAR 13 155.00 110 155.00 110 155.00 111 154.75 111 154.50 113 product line has provided cheese makers with the APR13 156.00 43 156.00 49 156.00 49 156.00 56 156.00 58 control and reliability they require to produce the finest MAY13 156.50 26 156.50 26 156.50 26 156.50 26 156.50 26 pasta filata style cheese possible. JUN13 157.00 19 157.00 19 157.00 19 157.00 21 157.00 22 JULY13 154.00 1 154.00 1 154.00 1 154.25 1 154.75 1 UÊGentle and consistent stretching while reaching optimum Total Contracts Traded/ cooking temperature Open Interest 5/366 6/372 3/373 20/390 16/396 UÊSingle, large auger reduces the cutting and compression Cash-Settled Butter resulting in yield preservation UÊLow auger RPM gently conveys and stretches pasta filata Fri., Jan. 11 Mon., Jan. 14 Tues., Jan. 15 Wed., Jan. 16 Thurs., Jan. 17 UÊConsistent heating offers minimal differential temperature JAN13 150.35 391 150.35 391 150.35 391 150.35 391 150.35 391 between water and pasta filata FEB13 155.00 400 156.00 399 157.00 402 157.00 407 157.00 407 UÊAvailable with many options to fit your specific needs MAR13 159.10 300 159.60 303 160.50 304 160.25 305 160.25 308 APR13 162.13 231 163.03 235 163.25 235 163.00 237 163.00 237

MAY 13 163.13 196 163.53 198 164.53 198 164.50 198 164.50 198 - ,6 ÊUÊ "6/" ÊUÊ /" JUN13 165.78 162 165.78 163 166.50 163 166.50 163 166.50 163 JUL13 167.50 196 167.75 203 167.75 203 168.00 203 168.00 203 AUG13 167.75 220 168.30 229 169.50 229 170.00 229 170.00 229 SEP13 171.50 190 172.00 198 172.00 198 172.50 197 172.50 197 6391 Lake Road, Windsor, WI 53598 OCT13 172.00 156 172.00 160 172.00 160 172.00 160 172.25 160 Johnson Industries *\ÊÈän®Ên{È{{ÊUÊ8\ÊÈän®Ên{ÈÇ£x NOV13 170.25 136 170.50 140 170.50 140 170.50 140 171.00 140 © EMAIL: [email protected] DEC13 171.30 101 171.30 101 171.40 100 171.40 100 171.40 100 International Inc. WEB: www.johnsonindint.com Total Contracts Traded/ Open Interest 3/2,679 69/2,720 14/2,723 24/2,730 5/2,733 Your Global Cheese Making and Processing Equipment Resource 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. For more information please visit www.johnsonindint.com

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — January 18, 2013 NEWS/BUSINESS

USDA’s milk production forecast inches upward from previous estimates; milk prices slip

WASHINGTON —Until the end of per cow is forecast at 21,880 pounds 33.6 billion pounds, respectively. Fats demand. Meanwhile, prices for NDM December, weekly dairy cow slaughter per cow, unchanged from December. basis exports were raised on stronger and whey were raised based on current has been above year-earlier levels and Production for 2013 is projected at 199.9 expected cheese sales, while the skim- price strength and expected strong the 3-year average since early in 2012, billion pounds, up slightly from last solids export forecast increase is based export demand for dry products. The yet dairy cow numbers for much of month based on the higher expected on expected strong demand for nonfat 2013 cheese price was lowered from 2012 remained above 2011. Along with cow numbers. dry milk (NDM) and whey, the outlook December to $1.710-$1.790 per pound, steady replacement heifer prices, this Imports for 2013, on a fats basis, report says. and butter prices were lowered from high slaughter rate suggests some herd were raised to 4.0 billion pounds based Ending stocks for 2013 were raised December to $1.535-$1.645. freshening among producers, USDA on higher expected cheese and butter- to 11.3 billion pounds on a fats basis and The NDM price is forecast at $1.455- says in its “Livestock, Dairy & Poultry fat imports. Imports on a skims-solids to 11.7 billion pounds on a skims-solids $1.515, up from last month. The whey Outlook” released this week. basis were unchanged from December basis. The increased stocks forecast price is expected to be $0.610-$0.640 Expectations of moderating feed at 5.4 billion pounds, the report says, is based on the higher forecast 2013 this year. prices, down from last summer’s summarizing data also released in last milk production and slightly less robust The Class III milk price was reduced drought-induced highs, led to slightly week’s “World Agricultural Supply and demand. to $17.65-$18.45 per hundredweight higher 2013 forecast dairy cow numbers Demand Estimates” report. Exports Prices for cheese and butter were this month as the lower forecast cheese in January. The dairy herd is expected to were raised on both a fats and skims- lowered this month based on current price countered the higher expected average 9.14 million head for 2013. Yield solids basis, to 9.0 billion pounds and price weakness and apparent slow whey price. Similarly, the Class IV price was lowered this month to $16.90- $17.80 as weaker butter prices more than offset the higher expected NDM price. The all milk price was reduced to $18.85-$19.65 per hundredweight. CMN

For dry-grated Parmesan, Prices mixed in latest GDT auction; Romano, Asiago... Feb. 19 Fonterra to no one does it better start offering butter

Introducing than Bella Pak! AUCKLAND, New Zealand — The trade weighted index increased 1.1 percent and average prices for dairy commodities were mixed Wednesday 7EDIDITWITH-ONDO6ECCHIO—our new following the latest auction on Global- product line of authentic Italian tasting hard DairyTrade (GDT), Fonterra’s internet- grated cheeses. based sales platform. The average price achieved across ,ET"ELLA0AKDOITFORYOU Get consistent, all contracts and contract periods for high-quality products, personalized service whole milk powder was up 2.8 percent CHEESE on Wednesday to US$3,288 per metric CHEESE and inventory management to help you reach your sales goals! Choose your private label or ton FAS ($1.4914 per pound). Prices also increased for anhydrous milkfat, up our Mondo Vecchio brand. 2.4 percent to US$3,253 per metric ton NET WT. 8oz (227g) NET WT. 8oz (227g) FAS ($1.4755 per pound); Cheddar, up s1UICKTURNAROUND 0.9 percent to US$3,496 per metric ton FAS ($1.5858 per pound); and rennet s"ATCHDRYERS Offer your customers casein, up 0.8 percent to US$8,479 per s#USTOMBLENDING metric ton FAS ($3.8460 per pound). authentic Italian taste in s.EWANDSPECIALIZEDFORMULATIONS Prices were down 6.5 percent for the most popular hard- buttermilk powder to US$3,405 per grated cheeses: s-ULTIPLEPACKAGINGOPTIONS metric ton FAS ($1.5445 per pound); 2.0 s&INISHED PRODUCTPRICINGAVAILABLE percent for milk protein concentrate to s0ARMESAN US$5,995 per metric ton FAS ($2.7193 per pound); and 0.3 percent for skim s2OMANO Assorted pack sizes including 3-, 8- and 16-oz milk powder to US$3,552 per metric s!SIAGO jars and canisters, 2.25-lb jars, 5-lb tubs, 25- and ton FAS ($1.6112 per pound). 50-pound bag in box plus custom sizes! The next trading event will be held sPLUSDELICIOUSBLENDS Feb. 5. For more information, visit www. GlobalDairyTrade.info. Meanwhile, Fonterra recently announced that it is planning to offer #HOOSEYOURPRIVATELABELOROUR 40,000 metric tons of butter on GDT BRAND over the next 12 months, starting at the Feb. 19 auction, where 1,800 metric Call 920.735.4919 tons will be available. Appleton, Wisconsin USA The inclusion of butter on GDT means buyers now have access to all of the main dairy product formats, www.bellapak.com Fonterra says. The volume of butter that Fonterra is planning to sell via GDT equates to approximately 15 percent of the butter the co-op ex- ported in the last ﬁ nancial year. CMN For more information please visit www.bellapak.com

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com January 18, 2013 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Illnesses in Missouri possibly linked to locally-produced raw dairy products, offi cials say JEFFERSON CITY, Mo. — Several STEC infection seek medical care to Creamery of Jamesport, Mo., is volun- The withdrawal affects approximately cases of diarrhea across northwest determine if testing for STEC infec- tarily withdrawing a batch of its Flory’s 250 pounds of cheese and does not Missouri, including one confi rmed as tion is warranted. Symptoms of STEC Favorite cheese from the marketplace affect any other dairy products from E. coli O103, may be related to the infection include severe stomach after preliminary test results indicate Homestead Creamery. consumption of locally-produced raw cramps, diarrhea (often bloody) and the cheese may be contaminated with The withdrawn cheese was sold at dairy products, according to a recent vomiting. Most patients’ symptoms STEC. Confi rmatory tests are ongoing. the Homestead Creamery facility in health advisory issued by the Missouri improve within 5-7 days, but some Calls to inquire if this withdrawal is Jamesport, Mo., and may also have been Department of Health and Senior Ser- patients go on to develop hemolytic related to the illnesses mentioned above sold by HyVee in Liberty and Trenton, vices (DHSS). uremic syndrome (HUS). were not returned by press time. Mo., Benedict Builders’ Farm in Knob DHSS says these illnesses are pos- The Missouri State Milk Board, in The Homestead Creamery plant Noster, Mo., and Milton Creamery in sibly caused by Shiga-toxin producing conjunction with the Missouri Depart- license to sell milk products in Mis- Milton, Iowa. E. coli (STEC) and recommends that ment of Agriculture and DHSS, also souri has been temporarily suspended, The Missouri State Milk Board con- anyone who has signs or symptoms of this week announced that Homestead pending the results of the investigation. tinues to review the company’s records The withdrawn Flory’s Favorite is a to determine where consumers may Best Cheese offers Parrano in deli loaves 60-day aged cheese made with raw milk. have purchased the product. CMN PURCHASE, N.Y. — Best Cheese says. “Therefore, it makes perfect sense Corp., a U.S. importer of specialty to provide Parrano in packaging that We’re in this Dutch cheeses, recently announced it makes it easier for recipe preparation will launch Parrano cheese in loaves for and creates little ‘shrink’ – in a deli loaf.” ... deli slicing at the 2013 Winter Fancy Commonly referred to as “The together Food Show. Cheese from Holland that thinks it’s A Dutch cheese found in wheel Italian,” Parrano is recognized for No matter what level of SQF form in specialty cheese departments capturing two of the world’s best-known Metal Detectable certification you are trying nationwide, Parrano loaves will make cheeses in one: Gouda and Parmigiano Products it easier for slicing, grating and sand- Reggiano, he adds. to achieve – Food Safety wich making, says Steven Margarites, In addition to Parrano, Best Cheese Hand & Fundamentals, HACCP Food Surface president, Best Cheese Corp. Corp. also will launch a traditional rind- Safety Plans, or Quality Sanitation Management Systems, “Through recipe contests and so- less Gouda in loaf form. Color- cial media, consumers and chefs have Both Parrano and traditional Coded we can help! shared with us ways they incorporate Gouda loaves will be showcased at Products Parrano into meal preparation, and the the Best Cheese Corp. booth No. most common use we found was sand- 2605 at the Winter Fancy Food Show, Sanitation & Environmental wich and panini making,” Margarites Jan. 20-22 in San Francisco. CMN Testing Sartori Co. to release new Chai BellaVitano

PLYMOUTH, Wis. — Sartori Co. re- Sartori Reserve Chai BellaVitano Let’s work together to provide safe food through SQF certification. cently announced it will be launching will begin shipping to stores Jan. 21 Call Nelson-Jameson first for all your supply needs. Chai BellaVitano this month at the Win- and can be purchased at specialty ter Fancy Food Show in San Francisco. cheese shops. The cheese also will be Chai BellaVitano, which was award- available for sale on the Sartori online 1-800-826-8302 ed a silver medal at the 2012 World cheese shop at www.sartoricheese. www.nelsonjameson.com Cheese Awards, is the newest Sartori com beginning Jan. 21. CMN Reserve cheese. For more information please visit www.nelsonjameson.com “It takes a lot of experimenting with different fl avors and different combina- tions to fi nd the perfect blend to marry with our BellaVitano Gold,” says Mike Matucheski, Sartori Artisan Master Cheesemaker. “We found that the savory notes of the Chai tea rub makes for an We Can Make “ Specialty Cheese exotic pairing with the sweet, creamy Connections” Happen For You! and fruity fl avors of BellaVitano.” Chad Vincent, chief marketing of- Handcrafted Cheese is our Specialty Extensive Aging Program fi cer, Sartori Co., notes that Chai is now 7UDGLWLRQDO&KHHVH6SHFLDOW\&KHHVH Specializing in White Cheddars $UWLVDQ&KHHVH)DPLO\2ZQHG becoming a regular menu item at coffee 6KDUS ([WUD6KDUS 12$UWLILFLDO*URZWK+RUPRQHV U%*+ 6XUIDFH5LSHQHG shops throughout the United States and $QLPDO(Q]\PHVRU*HQHWLFDOO\0RGLILHG 7UDGLWLRQDO$JLQJ:LWKRXW&KHPLFDOV is showing up in lattes, smoothies and ,QJUHGLHQWV *02V 6PDOO%DWFK&KHHVH'HYHORSPHQW milkshakes. &XVWRP3URFHVVLQJ “Chai tea is a great substitute for those who don’t like the heaviness and bitterness of coffee. The spices in Chai 2nd Place Winner 2nd & 3rd Place Winners 1st, 2nd and 3rd Place 2nd and 3rd Place such as cinnamon, ginger and nutmeg 2011 American 2010 American 2009 Unites States 2009 United States Cheese Society Cheese Society Championship Medals Championship Medals tend to give people a sense of well-being Cedar Grove Cheese Cedar Grove Cheese Nordic Creamery Wisconsin Sheep Dairy Co-op and also have an abundance of health We believe in environmentally sound production...working in concert benefi ts,” Vincent says. with nature is an important part of our business. “We wanted to deliver a new way of Let us collaborate with you and make your cheese a championship winner as well! thinking when it comes to Chai, and that was by hand rubbing our BellaVi- 2%$5#%$#(/,%34%2/,s+/3(%2s/2'!.)#sR"'( &2%%s#534/--!$%&,!6/236!2)%4)%3 tano cheese with Chai ingredients,” he Cedar Grove Cheese, Inc. adds. “This new innovation delivers a xä{Ê Ê,>`Ê UÊ *°Ê"°Ê ÝÊ£nxÊ UÊ *>]Ê7ÊÊxÎxÇÇÊ UÊ * i\Ênää®ÊÓääÈäÓäÊ UÊ >Ý\ÊÈän®Êx{ÈÓnäx unique taste experience with broad 7iLÃÌi\ÊÜÜÜ°Vi`>À}ÀÛiV iiÃi°VÊ UÊ >\ÊLLJVi`>À}ÀÛiV iiÃi°V appeal.” For more information please visit www.cedargrovecheese.com

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — January 18, 2013 EXPORT TOOL KIT CMN Exclusive!

ization on the world’s dairy sector, a job moves away from primarily pasture- Perspective: commissioned with dairy checkoff funds based production due to geographic by the Innovation Center for U.S. Dairy and environmental constraints. Export Expertise that culminated in 2009’s Globaliza- • Through dairy farming investment tion Report and 2011’s Globalization in China, South America and elsewhere, Tom Suber is president of the Refresh. New Zealand itself has acknowledged its U.S. Dairy Export Council, which Both reports spoke of the world’s inability to build domestic milk output is primarily supported by Dairy impending global milk shortfall, recom- quickly enough to meet global demand. Management Inc. through the mended that the United States pursue • Global growth in dairy demand producer checkoff that builds on the goal of becoming a consistent global is expected to continue in a way that collaborative industry partnerships supplier and laid out a series of goals supports prices at historically elevated to build global demand for U.S. to accomplish that end, cautioning that levels. dairy products. He contributes there was a fi nite window in which to act. • New supply growth out of Oceania this column exclusively for Cheese Judging by U.S. dairy export growth, and Europe will likely remain unable to Market News®. many suppliers acted on this vision. And satisfy that demand, leaving a sizeable the latest endorsement of U.S. potential gap (what the Innovation Center and reinforces the need for accelerated Bain & Co. call “the latent demand efforts toward becoming a consistent gap”) that the United States is poised global supplier. to fi ll. U.S. export potential remains strong, A recent article in the New Zealand As we begin 2013, these are all Dairy Exporter outlines messages positive, optimistic messages. How- but improvements remain vital presented by Rabobank analyst Hayley ever, concerns continue over the fi nite Moynihan at a series of recent meetings window of opportunity that remains From Day 1, the U.S. Dairy Export that traditional exporters and those in New Zealand. for the United States to get its strategy Council’s (USDEC’s) message to the markets’ own domestic industries would The article jumps out for a few rea- fully implemented to become a more U.S. dairy industry has been one of not become able to meet their needs. sons. First, it has been rare for anyone consistent global supplier. global trade opportunities created by USDEC has steadfastly held to its to directly caution New Zealand, the Moynihan’s description of U.S. dairy the rapidly expanding middle class in world view, and U.S. export growth has world’s dominant dairy supplier with capability is not without its cautions, emerging markets. Higher per capita backed that outlook. Nevertheless, it is nearly a 40 percent share of global as she cites short-term challenges as incomes for the middle class, particu- always reassuring to hear third-party trade, about the surging competitive well as longer-term needs, including larly when coupled with population corroboration. threat from the United States, let alone revisions to U.S. dairy pricing policy. It’s growth, equate to a signifi cant rise in We were heartened by Bain & Co.’s a well-regarded analyst from a respected not coincidental that the Globalization dairy consumption — so signifi cant efforts to analyze the impact of global- and knowledgeable global agricultural Report also cited a revision of U.S. dairy research and fi nance fi rm. The gravity policy, both federal orders and the price Moynihan gives to U.S. potential surely support program, as the most impactful is a marker of changing times that il- step towards its goals. Our Expertise in World Dairy lustrates long range trends that are Work programs, both at USDEC Markets Makes MCT Your Global too easily forgotten in the day-to-day and the Innovation Center, are mak- challenges the U.S. industry faces in ing progress, but the Globalization Partner for Successful Results the domestic market. Report was fi rst published 3.5 years

3/52#).'!.$,/')34)# In addition, other key points echo ago. Consequently, the need to quicken 3%26)#%3 past insights from the Innovation Cen- the pace in fulﬁ lling some of those key ter’s globalization work and USDEC’s objectives — pricing policy reform, Could you use assistance in own materials. beneficial trade treaties, tools to managing your supply chain? • U.S. dairy export growth has been manage volatility and various paths to phenomenal over the last few years in better meet the needs of global custom- 30%#)!,):%$&/2-5,!4)/.3 We have expanded our team to bring you unprecedented expertise a variety of markets, especially in Asia, ers — stands as urgent as ever. CMN and knowledge in today’s complex and our share, in some markets, exceeds world markets. that of New Zealand. The views expressed by CMN’s guest • Increasing use of supplemental columnists are their own opinions s3OURCINGAND,OGISTIC3ERVICES feed is undermining New Zealand’s and do not necessarily reﬂ ect those of ,%!$).'3).',%3/52#% s3PECIALIZED&ORMULATIONS long-standing cost advantage as it Cheese Market News®. $!)293500,)%2

s,EADING3INGLE3OURCE$AIRY3UPPLIER s!GING0ROGRAMS NEWS/BUSINESS s(EDGING3ERVICES

5.0!2!,,%,%$3%26)#%3 s5NPARALLELED3ERVICES s%XPERTISEINTHE'LOBAL$AIRY-ARKET Cacique launches new Hispanic dairy brand s%XPORT3ERVICES LOS ANGELES — Marking its this emerging segment. Finca San 40th anniversary as a Hispanic Vicente delivers the same standards %80%24)3%).4(%',/"!, MCT Dairies is the leading dairy manufacturer, Cacique Inc. is of quality and authenticity that have $!)29-!2+%4 supplier of cheese and launching Finca San Vicente, a new earned Cacique the No. 1 position in dairy ingredients, offering brand developed exclusively for Cen- Hispanic dairy.” innovative solutions tral American consumers. The new Finca San Vicente products are throughout the world. product line consists of fresh cheese, formulated to meet the unique taste aged cheese and Salvadoran-style preferences of consumers from El Sal- sour cream and is available in top vador, Guatemala, Nicaragua, Honduras supermarket chains and Hispanic and Costa Rica, he notes. specialty retailers. “For our consumers, cultural heri- “The Central American population in tage and food preferences are strongly the U.S. has seen remarkable growth,” tied together,” Iglesias says. “The taste 0HONE OR says Tirso Iglesias, Cacique’s director of profile of our products, the brand %MAIL INFO MCTDAIRIESCOM sales and marketing. “With four decades design — even the way we activate 7EB WWWMCTDAIRIESCOM of expertise and our deep understand- consumers in the stores — is au- ing of the Hispanic consumer, Cacique thentic to this consumer and respect- For more information please visit www.mctdairies.com is naturally at the forefront of serving ful of their cultural identity.” CMN

CWT accepts requests for export assistance AMS proposes increase in dairy grading fee ARLINGTON, Va. — Cooperatives sociation, United Dairymen of Arizona WASHINGTON — USDA’s Agricultural ployee numbers, increases in salaries, Working Together (CWT) has accepted and Upstate Niagara/O-AT-KA to sell Marketing Service (AMS) in Thursday’s technology investments and general 20 requests for export assistance from 1.86 million pounds (846 metric tons) Federal Register published a proposal to infl ation have more than offset savings, Bongards Creameries, Darigold, Mary- of Cheddar, Gouda and Swiss cheese increase the fees for voluntary federal resulting in the need to increase fees, land & Virginia Milk Producers Coop- and 3.66 million pounds (1,659 metric dairy grading and inspection services. AMS says. erative, Michigan Milk Producers As- tons) of butter to customers in Asia, The fee increases proposed are 15 AMS estimates the proposed fee the Middle East, North Africa, Central percent during fi scal year 2013 and 5 increase will result in an overall cost in- and South America. The product will be percent during fi scal year 2014. These crease to the industry of less than $0.0004 Milk Specialties delivered January through June 2013. fees were last adjusted in 2006. per pound of dairy product graded. announces new The 2013 CWT-assisted sales will be Dairy grading and inspection ser- The increase is needed to avoid a going to 14 countries on four continents vices are voluntary and are fi nanced in reduction in services offered that aid the locations in Salt and are the equivalent of 164.4 million their entirety through user fees assessed dairy industry in effectively marketing Lake City, Visalia pounds of milk on a milkfat basis. to participants using the program. its products, AMS says. CWT will pay export bonuses to Despite the adoption of technologies Comments on the proposal must EDEN PRAIRIE, Minn. — Milk the bidders when delivery of the that have improved services, as well as be received on or before Feb. 19, Specialties Global has announced the product is verifi ed by the submission additional changes in operations that 2013, and can be submitted electroni- opening of new locations in Salt Lake of required documentation. CMN enhanced effi ciencies and reduced em- cally at www.regulations.gov. CMN City and Visalia, Calif. In October 2012, Milk Specialties Global began operations in the facility in Salt Lake City, which processes whey and is currently producing whey protein concentrate. The newest location in Visalia is scheduled to begin production this month. The plant will perform protein-processing ONDUE – SAVOUR TH activities that include fi ltration, evapora- FROMA F E FLAVO tion and drying. Future lactose-related MI R! processing capabilities also are planned. “We are excited about both of these locations as they both foster our initia- tive to have a presence on the West Coast where we are able to expand our base of whey supply from the Salt Lake and central California regions,” says David Lenzmeier, CEO, Milk Specialties. For more information contact Stephani Sundry at ssundry@ milkspecialties.com. CMN Emmi acquires 70 percent stake in AVH Dairy Trade BV

LUCERNE, Switzerland — Emmi last week announced it has acquired a 70-percent stake in AVH Dairy Trade BV, a goat’s and sheep’s milk products trader based in Bergen, the Netherlands. The agreement, which took effect Jan. 1, will enable Emmi to reinforce its Made with authentic position in a “fl ourishing niche market,” Emmentaler AOC and company offi cials say, noting that Emmi Gruyere AOC wants to strengthen its position in the international goat’s and sheep’s milk product market, and the acquisition is a further step in this direction. AVH Dairy Trade is an international trader of goat’s and sheep’s milk products, in particular cheese, milk powder and protein concentrates. It markets products mainly in the European Union, Cheesemaking has long been a tradition in Switzerland and cheese production is an integral the United States and Asia. part of Swiss culture. Mifroma USA imports only the fi nest cheeses from Switzerland. “We are pleased about the expansion Aged in a rock cave, carved by nature over centuries in the village of Ursy at the foot of the of Emmi’s goat’s and sheep’s cheese Swiss Alps, Mifroma quality cheeses are appreciated across Switzerland, Europe and North America. business, an area where we are already Our original Fondue recipe is made with authentic Emmentaler AOC and Gruyere AOC. active in Switzerland and the U.S.,” says Discover our complete range of authentic cheeses from Switzerland at mifroma.com Urs Riedener, CEO, Emmi. “It will be an ideal complement to our product range MIFROMA USA – East Coast Corporate Offi ce: 9240 Bonita Beach Road · Suite 1118 · Bonita Springs, Fl 34135 · Tel. 239 498 0626 West Coast Regional Offi ce: PO Box 1008 · Tualatin, OR 97062 · Tel. 503 692 6540 in attractive markets.” The companies declined to disclose www.Mifroma.com the purchase price. AVH Dairy will continue to operate independently. CMN For more information please visit www.mifroma.com

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — January 18, 2013 NEWS/BUSINESS EVENTS

Wallaby introduces organic Greek yogurt USDA announces speakers for Ag Forum

NAPA VALLEY, Calif. — Known for Greek yogurt so popular. Wallaby also ARLINGTON, Va. — The lineup of operating offi cer, CME Group; David its signature line of creamy Australian- uses its traditional slow-cooking method speakers has been announced for the Baudler, president, Cargill AgHorizons; style yogurts, Wallaby Yogurt Co. has to create the creaminess and fl avor of 2013 USDA Agricultural Outlook Forum, and Laurence Norton, chair of agricul- expanded its yogurt offerings into the its Greek yogurt, the company says. “Managing Risk in the 21st Century,” tural marketing, University of Illinois. Greek category. Wallaby Organic Greek Lowfat Yo- which will be held here at the Crystal Mike Adams, AgriTalk Radio host, will “Initially, there was some hesitation gurt is available in a variety of fl avors Gateway Marriott Hotel Feb. 21-22. moderate the panel. when it came to launching a Greek yogurt. and sizes. Its 5.3-ounce fl avored variet- U.S. Agriculture Secretary Tom Vil- The forum’s dinner speaker Feb. 21 The style and method of manufacturing ies feature a two-compartment cup, that sack will present the keynote address will be Adam Sieminski, administrator, Greek yogurt is very different from our separates the yogurt from fl avoring, al- and will be followed by guest speaker U.S. Energy Information Administration signature product line,” says Jerry Chou, lowing consumers to control the amount former U.S. Senator Thomas Daschle, (EIA). founder and president of Wallaby. “But as of fl avor they get with each spoonful of currently a senior policy advisor with On Feb. 22, Glauber will moderate a we started to realize how delicious Greek yogurt. Flavor pairings include blueber- DLA Piper. Joseph Glauber, USDA panel titled, “Crop Insurance: A Global yogurt can be, it became clear that this ries, cherries, honey and strawberries. chief economist will give a presenta- Perspective.” Panelists include Yves was the direction we wanted to go in.” Traditional plain yogurt also is offered tion, “2013 U.S. Economic Outlook for Salmon, advisor to the CEO, Groupama Wallaby’s Greek Yogurt is strained, in both 6 ounce and 16 ounce sizes. Agriculture.” SA; Olivier Mahul, World Bank Group; which is the authentic way of producing For more information vis- The panel of speakers for the Feb. and John Drakeford, Aon Benfi eld. The the thick, rich texture that has made it www.wallabyyogurt.com. CMN 21 session includes: Bryan Durkin, chief discussion will focus on the role of crop insurance in risk management, reinsur- ance, and the changing face of the U.S. and foreign crop insurance. Among the 25 breakout sessions, there will be other risk-management LaClare Farms sessions and 85 experts in the fi elds of international trade, forestry, conserva- Celebrates tion, transportation, energy, nutrition, local foods and food safety. The forum continues to feature the traditional Groundbreaking USDA commodity supply and demand and food price outlooks. On New Plant Registration is $375 until Jan. 22, and Operating Early Summer 2013 $425 thereafter. For more information Our Product Line is visit www.usda.gov/oce/forum. CMN growing, and “we don’t kid California’s Artisan around with cheese quality”! Cheese Festival set for March 22-24 s#USTOM0ROCESSINGFOR#HEESE #ULTURED0RODUCTSAND-ILK"OTTLING PETALUMA, Calif. — California’s Artisan Cheese Festival will be held s#OW 'OATAND3HEEP-ILK Pipe, Wisconsin here at the Sheraton Sonoma County March 22-24. The festival brings together artisan cheesemakers, brewers, wineries and guests with a lineup of top artisan Reigning United States Championship Cheese cheese experts, authors, chefs and winemakers conducting seminars, pairings, tastings, farm tours, cheesemaking classes and cheese-focused demonstrations. Cheesemakers have the opportunity to share limited-production, rare artisan cheeses with attendees while supporting local and sustainable farmers and cheesemakers from California. Tickets are now on sale and available at www.artisancheesefestival.com. “The festival is a much-anticipated, cheese-lover’s paradise and allows Call Katie to Order Our New Lines: guests to see every step of the farm- to-table process of cheesemaking, s&LAVORED#UMIN%VALON s*ACK3TYLE while highlighting the extraordinary s&LAVORED&ENUGREEK%VALON s:IEGE:ACKE"LUE s2AW#HEDDAR s-IXED-ILK#HEESES Please local talent we have in this fi eld,” says Visit Us At Judy Groverman Walker, director of s0ASTEURIZED#HEDDAR s#HEVRE Winter Fancy Food Show the festival. “From farm tours where Booth #4909 people can see the animals and meet the actual cheesemakers to tastings, &ORMOREINFORMATIONONOUREXTREMELYDELICIOUSCHEESES CONTACT hands-on classes and culinary demos, Katie Hedrich there truly is something for everyone.” LaClare Farms™s.(ARLOW2OADs#HILTON 7) New elements this year include a 0(s&!8 “Meet the Cheesemakers” reception %MAILKATIE LACLAREFARMCOMsWWWLACLAREFARMCOM and additional cheesemaking classes. For more information visit www. For more information please visit www.laclarefarm.com artisancheesefestival.com. CMN

SPREADS Blossom, a fresh goat cheese with radish, Jalapeno and Hot Habanero to not,” says Elizabeth Fujas, president, a fl avored center, comes in Basil & cold pack cheeses to satisfy this fl avor Rising Sun Farms. The tortas are made Continued from page 1 Sundried Tomato, Roasted Red Pepper craving, she says. with cheeses ranging from Cheddar to and Fig & Olive varieties. Rising Sun Farms, Phoenix, Ore., Gorgonzola and come in fl avors includ- the United States, the industry also is see- The company’s creamy, mild-fl avored makes several dips, spreads and sauces ing artichoke, Mediterranean, key lime ing ethnic-style cheese spreads and dips. Chabis is formed into the traditional French for retail and foodservice. and curry, among others. “International fl avors is a big one,” pillow shape, Buchanan says. It’s soft and The company makes cheese tortas, a The tortas can be frozen up to 18 agrees Nick Dehnert, marketing direc- spreadable and made in three fl avors: cream cheese mixture with a topping, in months or refrigerated up to 8 weeks, tor of the entertaining category for Bel Original (plain), Herb and 4-Peppercorn. 9 fl avors “from savory to sweet, from hot Turn to DIPS, page 10 a Brands USA, Chicago. “It’s a natural thing for us to fl avor “We’re seeing a trend of people our cheese because we have really high- exploring life through food — they are quality, fresh cheeses,” Buchanan says, almost traveling through food by eating noting that in the future, the company new fl avors they’ve never tasted before,” will look to add sweet fl avors like honey he says. “And dips are a very palatable to its products. and affordable way to have lots of dif- Buchanan also says international ferent fl avor experiences.” fl avor infl uence is gaining traction in Dehnert notes that Bel Brands has experimented with Asiago and Feta cheeses in its spreads. Bel Brands last year launched “Most recently we’ve Boursin Gourmet spreadable cheeses, he adds. The spreads come in 5 fl avors, found that rich fl avors ranging from Vermont White Cheddar & are a must.” Sage to Sundried Tomato & Basil. Giambroni notes that smoked foods Kristy Klug are a hot trend, and smoked Mozzarel- DCI CHEESE CO. las, Goudas and Cheddars are all great ways to bring this fl avor profi le into dips and spreads. Spicy fl avors also are popular, such the spreads category. She notes the as wasabi, horseradish and sriracha, popularity of Latin American fl avor and she adds. spice as well as Scandinavian infl uence “Expect to see more regional hot like dill and warm spices. spices and sauces,” she says, noting Meanwhile, some companies spe- that artisanal, barrel-aged hot sauces cialize in the cheese spreads category. are showing up on restaurant menus, Pine River Pre-Pack Inc., Newton, which will fi lter through to retail. Wis., which specializes in cold pack Another regional trend noted by cheese spreads, builds on traditional both Wilkinson and Dehnert is the use fl avor favorites like Cheddar (all of of pimento, a pepper typically used as the company’s spreads have a Cheddar the red stuffi ng in green olives. base) while adding different fl avors Dehnert notes that pimento cheese including Swiss & Almond and Aged is largely popular in the south but seems Asiago, says Mary Lindemann, market- to be gaining traction nationwide. ing associate, Pine River Pre-Pack. Bel Brands’ Price*s pimento cheese Lindemann notes many consumers spread features pimentos, mayonnaise are looking for hot, peppery fl avors in their spreads. Pine River offers Horse- and Cheddar, he notes. For more information please visit www.dcicheeseco.com “From a restaurant standpoint you’re really seeing an expansion of southern cuisine outside of the south and even outside of the U.S.,” Dehnert says. Blue cheeses also seem to be a popular item, Wilkinson says. “One of the fastest-growing of the specialty cheeses, blue cheese’s texture really lends itself to dips and spreads,” she notes. DCI Cheese Co., Richfi eld, Wis., has a hot buffalo blue cheese dip made with its Salemville Blue cheese, as well as a pimento cheese spread made with Black Creek Aged Cheddar, and a beer cheese spread with a Sharp Cheddar base that’s infused with garlic and a variety of robust spices, says Kristy Klug, marketing communications specialist with DCI Cheese Co. The popularity of cheese spreads also presents an opportunity for cheesemakers whose softer cheeses lend themselves to this type of use. Laura Chenel’s Chèvre, Sonoma, Calif., a maker of goat cheese products, makes two products that can be used as spreads — Blossom and Chabis, says Jacquelyn Buchanan, culinary director for Laura Chenel’s Chèvre. For more information please visit www.ivarsoninc.com

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — January 18, 2013 NEWS/BUSINESS

DIPS “People are still nostalgic for famil- in addition to Horseradish and Sharp “It’s about drinking what you like iar fl avors,” Lindemann says. Vermont Cheddar varieties. while eating what you love,” Dehnert Continued from page 9 “Sharp Cheddar is a tried-and-true “People are nostalgic for that Ched- says. “Entertaining occasions will al- favorite among consumers, and we’ve dar and Port Wine fl avor, especially ways be a staple of spreads, but beyond giving them an expanded shelf life for also historically seen successes with around the holidays,” he says. that I think you’re seeing more dips and retailers, notes Fujas. The products common-sense extensions to this fl avor Fujas notes that Rising Sun Farms spreads incorporated into cooking and contain no preservatives. base like the addition of full-fl avored offers some “comfort-food” fl avors in other food uses, such as on sandwiches.” Rising Sun Farms also offers wines,” DCI’s Klug agrees. its DipnSpreads line, such as its Bacon Fujas notes that Rising Sun Farms’ DipnSpreads snack spreads in fl avors DCI Cheese has a Sharp Cheddar Cheddar spread. Bacon Cheddar spread can be used as ranging from Gorgonzola to Thai Ci- Cold Pack Cheese Food under its Black “While there is lots of information out a classic comfort food, spread on top of lantro & Lime. Creek brand, which is a rich and nutty there on fl avor profi les, you have to consider a baked potato or on top of asparagus. “They’re soft enough to dip, yet thick cheese spread crafted with premium whether new fl avors will be well-received,” In addition to dips’ and spreads’ range enough to spread,” Fujas says. Black Creek Aged Cheddar, Klug says. she says. “You still want to do what’s familiar of uses, they are easy to make for those Wilkinson notes that another grow- “Its texture is wonderfully creamy and comforting to consumers. That’s what consumers who want to experiment at ing trend toward wellness lends itself and spreads easily onto crackers, bread they’ll pull off the retail shelf.” home, and they can be made ahead of to the popularity of dips and spreads as and vegetables,” she says. • Versatile uses time and refrigerated, Wilkinson notes. there are options for variation in calorie “Most recently we’ve found that rich Cheese dips and spreads offer a “Families like to prepare foods and fat content for the products as well fl avors are a must,” she adds. “That’s plethora of food and beverage pairing together, and even kids can help with as what they are paired with. why our standard offerings are made opportunities, companies note. dips and spreads,” she says. Giambroni also notes that the in- with Aged Cheddar that provides the Dips and spreads can be paired with Companies say they see the dips and creasingly infl uential “millenials” are fl avorful boost consumers are seeking.” various wines, beers and other bever- spreads trend as a growing category interested in natural and better-for-you Klug notes that consumers are becom- ages and can be eaten with fruits and moving forward. products, which gives cheesemakers ing more ambitious with trying new things, nuts or spread on bread or crackers, “I think there’s room for growth an opportunity to tap into products but classic Cheddar spreads continue to Buchanan notes. in stores, particularly in prepared like Labne (Kefi r cheese), yogurts and be a strong-selling, familiar favorite. Companies also are fi nding that dips foods sections,” Wilkinson says, not- creams as an ingredient to cut calories. “This gives us a lot of opportunity to and spreads are being used not just as a ing retailers and cheesemakers could • ‘Tried-and-true’ Cheddar launch exciting new fl avors while we con- snack or appetizer, but for various meal take greater advantage of holiday and While new flavors and spices in tinue to grow our current base of Sharp opportunities. seasonal fl avor trends. spreads and dips are emerging, Cheddar Cheddar spread customers,” she says. “I like to say ‘break beyond the Fujas notes that consumers looking is still a favorite among consumers and Dehnert notes that traditional cracker,’” Lindemann says. “Use it on po- for convenience and quality will con- companies alike. Pine River, for example, Cheddar is certainly a staple for Bel tatoes, eggs, sandwiches, in mushroom tinue to turn to dairy dips and spreads. says its Sharp Cheddar Cold Pack Spread Brands’ WisPride line, which offers caps — the possibilities are endless.” “As more people get accustomed is still No. 1 among its customers. Sharp Cheddar and Port Wine spreads With all the fl avors available in dips to reading food labels and deciding and spreads today, they can be used in they want fresher, natural foods and both casual and formal dining occasions, fl avors, I think dairy spreads and dips she adds. will continue to do well,” she says. CMN

RELCO Maximizes Evaporation & Dryer Efficiencies

• Producing Top Quality Cheese Unmatched quality and consistency for more than 50 Years in every vat, Guggisberg offers • Excellent Food Safety and Audit these varieties: Programs • Original Baby Swiss • Premium Swiss • Original Baby Swiss Cheese • Amish Butter Cheese • Loved by Young and Old Alike • Farmers Cheese • 2-lb. and 4-lb. Wheels; New this year: Grass Fed Baby 7-lb. Deli Slicers Swiss and Swiss cheeses • All Available in Various • Available in Bulk, Precut and Pack Sizes Slices • Award-winning Premium • Complete Private label programs Swiss Cheese for deli and foodservice • Pleasantly Mild and available Nutty Flavor For more information, contact: Ray Kohl at (724) 940-1785 You need 24/7 efficiency in your powder process. RELCO’s expertise combines leading edge technology with proven basic principles. Our Guggisberg Cheese, Inc. systems provide innovative solutions for evaporation, drying, powder handling and automation for milk, whey, lactose, permeate and WPC. 5060 State Route 557 RELCO design Puts You In Control of a trouble-free process that will Millersburg, OH 44654 allow you to produce more at less cost all day, every day. Ph: (330) 893-2500 • Fax: (330) 893-3240 email: [email protected] Innovative process solutions, engineered right. Website: www.babyswiss.com USA . The Netherlands . New Zealand / (320) 231-2210 www.relco.net

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

AWC annually in agriculture for several years. in recent months that make this issue “The coalition has been working on • Upon completion of this future more achievable than in the recent a farm worker visa reform proposal for Continued from page 1 work obligation, the workers will obtain past, such as the impact of November’s several months, and the opportunity to permanent legal status and the right elections on Republicans in terms of pass legislation that appears to have recognizing that existing programs and to work in whatever industries they their support, or lack thereof, among surfaced early in the new Congress previous proposals have proved unwork- choose. Hispanics; the interest in a “legacy suggested there is benefi t in joining able, is putting forward a framework that “We have tried to retrofi t the H2A achievement” on the part of President together in a coalition of like-minded includes both an earned adjustment in im- visa program for dairy farmers, but that Obama; and continued pressure from groups,” Marsh says. “We hope this migration status for current experienced effort was a more limited approach,” the business community, including unifi ed voice will be heard by those in farm workers and a program to ensure says Jaime Castaneda, senior vice agriculture, that the current U.S. “don’t Congress.” that producers continue to have access president of strategic initiatives and ask, don’t tell” employment system is Kozak adds that “after seven years to a workforce as current agricultural trade policy, NMPF. “Now we have the broken. of hard but fruitless work on this issue, employees move on to other jobs. opportunity to do something bigger and “All these things are aligning now dairy farmers have a rare opportunity A key to the framework will be more comprehensive, with a unique to create a more favorable political in 2013 to achieve a comprehensive ensuring that it meets the needs of all coalition that together will be able to climate,” Kozak says. solution to the immigration policy chal- of agriculture, both those employers do more than each of our groups alone Michael Marsh, CEO, WUD, notes lenge. We see our participation in this with seasonal labor needs and those could do.” that WUD has been actively involved coalition as the best chance to shape who provide year-round employment Jerry Kozak, president and CEO, in the issue of immigration reform for federal policies that will ensure farm opportunities, say the groups, which NMPF, in a conference call Wednesday many years on behalf of California dairy employers’ continued access to both include the National Milk Producers noted that several things have happened families. existing and future dairy workers.” CMN Federation (NMPF), Western United Dairymen (WUD) and the American 1 /1, ÊUÊ 1// ÊUÊ,/ ÊUÊ-, ÊUÊ 1 ÊUÊ- ÊUÊ-6 ÊUÊ 9 ,/" Farm Bureau Federation (AFBF). “U.S. agriculture faces a critical shortage of workers every year, as citizens are largely unwilling to engage in these rigorous activities and guest worker programs are unable to respond to the marketplace,” AWC says on its website, www.agworkforcecoalition. org. “This situation makes our farms and ranches less competitive with foreign farmers and less reliable for the American consumer. Securing a Unrivaled Market Leader With Over 60 Years of Experience; reliable and competent workforce for Proudly Spanning Four Generations of Family our nation’s farms and ranches is es- sential to agriculture and to the U.S. economy.” U -Õ«iÀÀÊ+Õ>ÌÞÊ iiÃiÊÊ AWC notes the issue must be ad- U >ÀiÌÊi>ìÀÃ «Ê iÃÌV>ÞÊEÊÌiÀ>Ì>Þ dressed through legislative reform that U -Ì>ÌivÌ i>ÀÌÊ µÕ«iÌÊ includes both a program to provide U 1«>À>ii`Ê-ÕÀV}ÊEÊ6iÀÌV>ÊÌi}À>Ì access to a legal workforce into the U -«iVÌÀÕÊvÊ*À`ÕVÌÃÊ>ÌÊ ÛiÀÞÊ*ÀViÊ*Ì future (a proposed Agricultural Worker

Program) and an adjustment for current U 7À`Ê >ÃÃÊ*ÀViÃÃ}ÊEÊ ÃÌÀLÕÌÊ>VÌiÃ experienced unauthorized agricultural workers (a proposed Current Workforce component). AWC says its proposed Agricultural Worker Visa Program (AWP) allows both employer and employee choice and fl exibility by including two options: • “At-will” employees have the free- dom to move from employer to employer without any contractual commitment. They would have a visa term of up to 11 months with USDA registered employers and then return home for 30 days. There would be no limit on the number of times a person could obtain the 11-month visa. • Contract employees commit to work for an employer for a fi xed period of time and would have a visa term of up to 12 months (renewable indefi nitely) and conditioned upon a commitment to RETAIL FOODSERVICE INDUSTRIAL return to their home country for at least Paul Sharpe Sean McFaul Rich Phillips 30 days over a 3-year period. (516) 769-4438 (626) 221-3869 (920) 327-1234 Under the Current Workforce com- [email protected] [email protected] [email protected] ponent, in order to minimize the impact on current economic activity, AWC supports an adjustment of status for experienced but unauthorized agricultural .EW$UTCH,ANEs&AIRlELD .* workers who currently reside in the 0( s&!8 United States. This adjustment should %-!),INFO ARTHURSCHUMANCOM include the following components: WWWARTHURSCHUMANCOMsWWWCELLOCHEESECOM • These workers have a future obligation to work for a number of days For more information please visit www.arthurschuman.com

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — January 18, 2013 NEWS/BUSINESS

WMMB launches online cheese magazine Products from shuttered Golden Guernsey

MADISON, Wis. — “Grate. Pair. Engwall, director of national product plant are donated to Hunger Task Force Share.,” a new online consumer maga- communications, WMMB. WAUKESHA, Wis. — Tens of thou- Foods in 2011, had given the Depart- zine from the Wisconsin Milk Marketing The inaugural winter 2013 issue sands of gallons of milk and other dairy ment of Workforce Development proper Board (WMMB), explores all things features a dinner party with recipes products stored at a Golden Guernsey notice of the closure. cheese with an emphasis on cooking from the bloggers at Not Without Salt, plant here that shut down Jan. 5 have A former Golden Guernsey employee and entertaining. Baked Bree, Whipped and FamilyStyle been donated to a Milwaukee-area food then told media outlets that 150,000- Featuring seasonal recipes, pairing Food. Readers also will fi nd “Cheese pantry. (Please see “Closing of Golden 200,000 gallons of dairy products ideas and photography as well as food Plates for Every Palate,” a feature that Guernsey surprises area schools, state” stored at the plant would likely go to bloggers and cheese experts, the free includes pairings for holiday parties, in last week’s issue of Cheese Market waste. That triggered organizers of the magazine is a resource for home cooks side dishes, 14 new dairy dip recipes News.) Milwaukee-based Hunger Task Force and cheese enthusiasts alike, WMMB and do-it-yourself holiday desserts. The plant’s sudden closing left area to lobby for the dairy products to be says. “Grate. Pair. Share.” will be pub- school districts scrambling to secure donated to stock its 80 food shelters. “‘Grate. Pair. Share.’ presents lished biannually and can be viewed alternate milk supplies and state offi - The Hunger Task Force announced readers with a beautiful, interactive at www.GratePairShare.com. Each cials probing the situation to determine Jan. 16 that the dairy products had experience and lots of great ideas for issue will include free download- whether OpenGate Capital, the Los been donated to the organization. cooking and entertaining with Wis- able and printable content such Angeles-based investment fi rm that Dana Hartenstein, spokesperson for consin Cheese,” says Heather Porter as recipes and party favors. CMN acquired Golden Guernsey from Dean the Hunger Task Force, says the group is determining how much milk and other products like cottage cheese and yogurt is still fresh, and Wisconsin trucking companies from Madison, ® Eau Claire, La Crosse and Green TETRA SCHERPING CHEESE VATS Bay will be used to distribute to the products to area food banks. CMN Tetra Scherping® vats are exclusive vats with patent protected counter rotation technology to achieve the highest cheese Cheese seized at yields with levels of up to 97% Fat Recovery. U.S.-Mexico border SANTA TERESA, N.M. — Customs and Border Protection (CBP) offi cers working at the Santa Teresa, N.M., port of entry seized 230 pounds of cheese Jan. 4. “Individuals can import personal quantities of cheese — something in the 10-pound range,” says Joane Thale-Lembo, director, Santa Teresa port. “This shipment certainly exceeded that quantity and was therefore seized and destroyed.” The seizure was made when a pickup truck entered the facility from Mexico. Customs offi cers located three large ice chests inside the truck that contained bundles of undeclared cheese. CBP offi cers seized the cheese and assessed a $300 civil penalty to the driver, a 50-year- old resident of Aurora, Colo. CMN Healthy Choice introduces Greek frozen yogurt line

Tetra Pak OMAHA, Neb. — Healthy Choice has Leading Vat Supplier introduced a new line of Greek frozen Designed and Manufactured in Winsted, MN yogurt made with real fruit, nonfat milk and yogurt cultures. Meeting the needs of the U.S. cheese industry Healthy Choice Greek Frozen Yo- Patent # US 5,985,347 gurt contains 100 calories per serving and comes in strawberry, vanilla bean, raspberry and blueberry ﬂ avors. “We know consumers are looking for Contact us: convenient snacking alternatives that don’t make them choose between nutri- (320) 485-4401 tion and taste,” says Krista McDonald, [email protected] Healthy Choice senior brand manager. Tetrapak.com/cheese “Our new Greek Frozen Yogurt has the delicious, creamy taste they’re seeking, and

Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Scherping® at just 100 calories in each individual cup, are trademarks belonging to the Tetra Pak Group. it’s a treat that’s easy to enjoy anytime.” For more information, visit www. For more information please visit www.tetrapak.com/cheese facebook.com/healthychoice. CMN

PDO • Preserving tradition cannot be any name.” larly praised the new Quality Package Innocenzi stresses that the spirit of The European Union’s new “Quality for its “ex-offi cio” protection require- Continued from page 1 designation of origin cheeses and other Package,” which updates quality regula- ment, which binds EU member states products is the spirit of the territory and tions for food and agricultural products, to monitor and enforce within their brand in Italy, not owned by any spe- place where it is created. entered into force earlier this month. A territories each country’s protected cifi c company. The consortium helps “There are specifi c elements that key part of the new regulations focus on names of origin. to protect that brand and support the are connected with the air, connected reinforcing the existing scheme for PDOs “In recent years, we acted dozens of 45 companies producing and selling to the environment: what the cattle and PGIs. Among the updates for these times to crush the misuse of the term Asiago PDO. are eating, little secrets, transmitted name protections are: faster registration ‘Parmesan’ and many other names “The spirit of these protected des- to other generations,” he says. procedures; clarifi ed rules on controls; evocative of our brand, of which we had ignations of origin is protecting the “We are aware that Asiago is a famous compulsory use of the PDO and PGI already got a ban from the Court of Jus- production, which in most cases is not brand, and identifi ed in other kinds of logos starting Jan. 4, 2014; creation of a tice,” says Giuseppe Alai, president of a big industrial production,” Innocenzi cheese. But we want to be very clear, legal basis for inserting third-county GI the Parmigiano-Reggiano Consortium, says, noting that outside of fi ve or six original taste has no imitations,” he protection through bilateral agreements in a statement following the European medium-sized Asiago producers, the rest adds. “We think other cheeses should into the EU register; the establishment Parliament’s approval of the Quality are very small companies. “That is why have other names. Otherwise it will cre- of a legal basis for fi nancing the defense Package in September. the consortium was created. We are also ate confusion. In Europe, we take care of the EU logos; and recognition of the Alai adds that control and enforce- doing the marketing for all these compa- very much of the consumers. We think we role of producer groups. ment actions now “will be deeply simpli- nies, promotional activities and services.” should be clear to the consumer. When The Asiago PDO and Parmigiano fi ed, and the most relevant element is In November, the Asiago PDO Con- proposing to them a specifi c product, it Reggiano PDO consortia have particu- Turn to PGI, page 15 a sortium teamed up with 442 Italian McDonald’s restaurants to promote the McItaly “Il Veneto” featuring Asiago PDO on a hamburger with lettuce and mushroom cream. Starting in Septem- ber and continuing in 2013, Asiago and other PDO cheeses including Valtellina Casera, Grana Padano and Piave are being featured on the “Italian Cheese Road Tour” in U.S. East Coast cities through a collaboration between cheese exporter Agriform, the Italian Trade Commission and online food retailer igourmet.com. This week, the Asiago PDO Consor- tium is working with Italian food critic and writer Vincenzo D’Antonio to host events in Florida featuring Asiago PDO in menu items at Bavaro’s Pizza Napo- letana & Pastaria in Tampa, Fla. “My approach is to enable the end user to understand Italian cheese,” D’Antonio says. “Once it is understood and enjoyed, they can ask on the shelf, in the restaurant, for true Italian cheese, so that restaurant manager has to buy it, procure it, because the end user asked for it.” D’Antonio says while customers are happy enough with “fake parmesan,” there will be no aim to improve the offerings. “But when the customer fi nally asks for the best, everything goes for the best,” he says. In addition to the events featuring fresh and seasoned Asiago PDO on pizza and in pasta dishes, D’Antonio is host- ing “Another Day, Another PDO” events that also include Mozzarella di Bufala Campana PDO and Gorgonzola PDO. He also is helping to organize a March 20 gala dinner at Bacchanal restaurant in Las Vegas with Chef Enzo Coccia that will feature Asiago PDO on pizza. Innocenzi says in all the countries where it promotes the cheese, the Asiago PDO Consortium focuses on working with top restaurant chefs and other food experts to help interpret the quality of Asiago PDO. “We want these people to talk to other people because they are the most qualifi ed people to talk about the quality,” Innocenzi says. “They know how to use it in the kitchen. More and more we 1RUVHODQG,QF_3DUNODQGV'ULYH6WH_'DULHQ&7__ZZZQRUVHODQGFRP promote it through restaurants, in the top-quality part of the market.” For more information please visit www.norseland.com

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — January 18, 2013 NEWS/BUSINESS

Award-winning, family-oriented Fiscalini Cheese Co. looks to launch new cheese varieties By Alyssa Sowerwine gion could lead to its sale in the United than it ever has been before,” he says. The company also recently intro- Kingdom. The Fiscalini farm marked its 100th duced Farmstead Smoked Mozzarella MODESTO, Calif. — Not every com- In addition to the recent product year of business in 2012. Founded in Scamorza to its cheese line up and re- pany ends the year with international recognition, this past fall John Fiscalini 1912 by John Fiscalini’s grandfather, cently launched a Fresh Mozzarella line product recognition as well as an award was named Dairyman of the Year at the the company can trace its cheesemaking in three sizes — Bocconcini, Ciliegini for being an industry innovator and 2012 World Dairy Expo in Madison, Wis. and dairying traditions back to 1705. and Ovolini. The Mozzarellas are hand- leader. “I’m absolutely shocked and over- With three centuries of experience, and made John Fiscalini says. But that is how John Fiscalini, owner whelmed by that — it was nothing I eight generations of passing traditions He adds that the company hopes to of Fiscalini Cheese Co., Modesto, Calif., ever expected,” John Fiscalini says. from father to son about animal care launch Fresh Mozzarella in tubs this fi nished out 2012. “He’s very humble in terms of re- and milk quality, the company continues spring. He notes that Fresh Mozzarella Fiscalini Cheese’s Bandage ceiving that award, but it’s very well- that tradition on its state-of-the-art is a good product for the company as it Wrapped Cheddar at the 2012 World deserved in terms of leading California dairy in Modesto, Calif., where the care doesn’t require storage space, some- Cheese Awards in November won a dairymen in state-of-the-art dairying and comfort of its cows is the primary thing the company is running out of. Super Gold Medal and then qualifi ed and then creating incredibly good concern, John Fiscalini says. Plans for an expanded cheese facility for the 16 best cheeses in the world, cheese as well,” adds Heather Fiscalini. The company entered the cheese- are still in the works, he adds, but in the winning the World’s Best Traditional John Fiscalini’s state-of-the-art making business in 2000 when it opened meantime, the company will continue Cheddar for the second time in six dairying can largely be attributed to a small cheesemaking facility on the to look at adding products that do not years. It was also the second year in the farm’s use of a methane digester, farm and in 2001, hired its longtime require aging and storing. To that end, a row the cheese won a Super Gold installed in 2009, which transforms cheesemaker Mariano Gonzalez. the company also is looking at adding Medal, says Heather Fiscalini, John’s cow manure, cheese whey and other In addition to its award-winning cheese spreads to its product line up. wife and director of sales and marketing traditional “waste” products into re- Bandaged Cheddar, two other cheeses The Fiscalini dairy farm is family- for Fiscalini Cheese. Fiscalini Cheese newable electrical energy and powers form the “backbone” of the company’s owned and family managed. John Co.’s Bandaged Wrapped Cheddar is a the entire farm and cheese plant. The success — Lionza, a lightly straw- Fiscalini’s mother, Marie Fiscalini, still natural colored cheese with a nutty, technology has come with its share of colored cheese with a few irregular lives on the property and is a partner buttery, slightly smoky fl avor with no costs and challenges, Fiscalini notes, eyes, a thin natural hard rind, sweet in the business. John and his son, acidity and a mild fi nish. but he says he still stands fi rmly by the milky caramel-like fl avor and semi-soft Brian, manage all aspects of the dairy, “We’re the only company located sustainable ideas it represents, and he springy texture, and San Joaquin Gold, farming operations and cheesemak- outside of the United Kingdom to ever is working on retrofi tting one of the a natural, thin rind with a tawny buttery ing. Four other family members own win this award, and we have now done digesters to correct design fl aws and color and crunchy protein crystals . Both some of the farm property but leave it twice,” she says, noting the company make it run better. cheeses also have won various industry the management to John and Brian. hopes interest in the cheese in that re- “We’re working to make it better awards over the years. Turn to FISCALINI, page 15 a

It’s Gold

World Again for Champion Muenster Reny Picot!

Tradition, ﬂavor and quality come together to create this year’s prestigious 2012 World Championship Cheese Contest 1st Place ACS winner for 1st Place: 1st Place: our 4-lb. Edam Ball Feta Muenster 1st Place: 1st Place: s3MOOTH "UTTERY&LAVOR Peppercorn Feta Dill Havarti s#AREFULLY(ANDCRAFTED “When we come in ﬁrst, you know exactly where we stand s-ADE"Y!WARD 7INNING to best serve you!” #HEESEMAKERS s!VAILABLEIN LB LBAND LB"ALLS LB,OAF 2ETAIL#HUNKS World Champion Feta “Always A Cut Above The Rest” . . . Indulge yourself and your customers with only the best from Reny Picot

Ron Buholzer, Dave Buholzer and Steve Buholzer

WISCONSIN MADE BY MASTER CHEESEMAKERS RENY PICOT CHEESES, PROUDLY HAND-CRAFTED BY OLD EUROPE CHEESE 1330 East Empire AvenueÊUÊBenton Harbor, MI 49022 2ETAIL s &OODSERVICE s 0RIVATE,ABEL 800.447.8182ÊUÊ269.925.5003ÊUÊFax: 269.925.9560 ÜÜÜ°`iV iiÃi°VÊÊUÊÊÈän°ÎÓx°ÎäÓ£ www.oldeuropecheese.com

For more information please visit www.klondikecheese.com For more information please visit www.oldeuropecheese.com

PGI has taken effect, cheese exports are solely on GIs and common food names, not a discussion about whether protected expected to grow. However, Morris says be held with the EU outside of any FTA names and designations are good or bad. Continued from page 13 some U.S. companies have been unable negotiations. (See “CCFN urges White “It’s about trying to lay out a more to ship cheeses requested by Korean House to use separate, issue-specifi c reasonable middle ground within those the fact that fi nally a principle of shared importers because of these restrictions. forum for EU GI discussions” in the Dec. regulations, what is a reasonable extent responsibility and cooperation between Based on leaked materials, the EU- 21, 2012, issue of Cheese Market News.) of protections, and what qualifi es as states is established, which protects Canada FTA negotiations, set to wrap “We have had nothing but reassur- a GI,” Morris says. “Names already in producers and consumers.” up in the next couple of months, also ance from our government about the widespread usage in parts of the world In addition to strengthening en- could include a ban on the use of certain status of names that already are generi- should be judged as ineligible for one forcement of protected name status cheese terms that Canada currently cally used in the U.S.,” Morris says. “But country to monopolize.” in Europe, the EU also has pushed for recognizes as being generic, Morris says. negotiations are negotiations, and we • What’s in a name? protection abroad in trade agreements. And with recent discussions of a pos- see how in Canada, it still is unclear While GI protections prevent some This has worried some cheese and dairy sible U.S.-EU FTA on the horizon, Morris what the fi nal outcome there will be. If U.S. cheesemakers from selling certain producers in other countries. adds that it is not a far-fetched fear that the U.S.-EU talks move forward, depend- cheeses abroad under these names, Shawna Morris, senior director of the the EU might try to ban certain cheese ing on how GI and common names are some makers of designation of origin Consortium for Common Food Names names in the United States as well. dealt with, there certainly is a very real cheeses in Europe also are forced to (CCFN), an international alliance that Last month, CCFN joined the U.S. concern over the impact of name use in make some changes when selling their aims to preserve the right to use generic dairy, wine and other industry groups in the U.S. market as well.” cheese in the United States. food names, points to the EU-Korea free sending a letter to the White House urg- Morris says CCFN is clear in its sup- “Some of our more interesting trade agreement (FTA) that went into ing that a separate discussion, focused port of well-designed GIs, and that this is Turn to NAME, page 19 a effect in 2011. Part of this FTA included protected food names that could not be used in the EU or Korea without the proper GI designation. “As soon as the details were made public, we know which names were Your completely barred,” Morris says of the EU-Korea FTA. “No one outside of certain EU regions can export feta, asiago, One Stop gorgonzola or fontina to South Korea.” Now that the U.S.-Korea FTA also Cheese to Please & Cellars to Cheese FISCALINI Store It In Continued from page 14 Ask Us About Your Aged Source! Cheese Needs or Customizing John’s two daughters, Laura and Elaine, an Aging Program for You. We buy and sell the world’s finest. are involved in accounting, bookkeep- Northern Wisconsin Produce is your full-source ing, payroll, human resources, safety Wisconsin cheese provider. We assemble LTL and compliance programs, and cheese events. or truckloads out of our inventory, saving you The fi fth generation of Fiscalini men time and money. was recently added with the birth of Brian Fiscalini’s son, Mathew Baptiste Specializing in Aged Wisconsin 40-lb. Blocks, Fiscalini, named after John Fiscalini’s Retail and Foodservice as well as Bandage Styles: father. Mammoths, Cheddar, Daisies, Horns, Midgets and Gems His daughters Laura and Elaine also have children — Laura has 6-year- sYour Direct Source for Award-Winning Pine River old twins while Elaine has 1-year-old Cold Pack Cheese Food triplets. sCheese Makers: If you have Cheese to Sell, Please Call Us Today! John Fiscalini notes excitedly that Freezer, Cold and Dry Storage Available soon all 6 of his grandchildren will live s on the same street as the farm, as some sConversion/Cut &Wrap of the family is planning to relocate sCustom Manufacturing/Packaging Capabilities there in the near future. sKosher “It’s certainly been very rewarding sOrganic over the years to have my family so sPrivate Label involved in the business,” he says. In addition to the company’s strong family ties, John and Heather Fiscalini credit their partnership with Gonzalez to the success of the business. Celebrating “I hope he’ll stay forever,” Heather Fiscalini says. Over 100 Years John Fiscalini notes that it has been In Business both Gonzalez and the Fiscalinis’ dream to make a world-renowned cheese. Jim, Joan, David, Steven and Peter — “The Lindemann’s” They’ve approached it in different ways — Gonzalez with his cheesemaking expertise and the Fiscalinis with their marketing and striving to make the highest-quality milk possible. NORTHERN WISCONSIN PRODUCE Together, they’ve made the dream CHEESE DIVISION come alive. 0/"OX s -ANITOWOC 7ISCONSIN s s &AX s NWPC POWERCOMNET “It’s great to see the success of these cheeses in the industry,” he says. CMN For more information please e-mail [email protected]

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — January 18, 2013 NEWS/BUSINESS

OMEGA consists of a handful of producers in levels of Omega-3 fatty acids,” says feeding of Omega-3 nutrients, but central Wisconsin with herds rang- Schultz.“These higher nutrient also tracks and verifi es the overall Continued from page 1 ing from 50-100 cows — uses the feed levels of Omega-3’s in these natu- health of the animals. The feeding blend to improve the overall health of rally-produced foods provides the program took two years to refi ne so and other health benefi ts. Heartland livestock, which leads to the milk’s consumer a clear choice of using a that the blended feed diet didn’t Cooperative Services has developed fat content being converted from healthier food that supports their create an off-taste in the cow’s milk. and patented a proprietary feed Omega-6s to a ratio of Omega-3s AI (adequate intake) of Omega-3’s Nasonville Dairy, Marshfield, blend that contains ground fl axseed without a taste disparity. in their diet.” Wis., has been enlisted to process the and other natural grains that pro- “We are now able to naturally Omega Valley Farmers feed and new Omega Valley Farmers brand of duce an increase of Omega3s in its increase the nutrient content of raise livestock under a farm certifi - cheese. The fi rst batch of Cheddar is dairy products, the cooperative says. farm -raised dairy products —milk, cation program. The program is not now a year and a half old. The Omega Omega Valley Farmers — which cheese, ice cream — with higher only designed to track and verify Turn to CO-OP, page 20 a CLASSIFIED ADVERTISING

• HELP WANTED 7 • HELP WANTED 7 • HELP WANTED 7 • HELP WANTED 7 Cheese Pilot Plant Manager Dairy Category Fixed-Term Professional Faculty Position Manager The Department of Food Science and Technology seeks applications for a Cheese Pilot Plant Manager. This will be The International Companies are ranked as one of the largest privately held companies in HWHY[[PTL-;,TVU[OÄ_LK[LYTWYVMLZZPVUHS St. Louis by the St. Louis business Journal.The International Companies are comprised of faculty position. The Cheese Pilot Plant Manager (CPPM) [^VVWLYH[PUN\UP[ZHMLLKPUNYLKPLU[THU\MHJ[\YPUNÄYTHUKHMVVKPUNYLKPLU[THU\MHJ[\YLY will manage the Dairy Pilot Plant with responsibility for HUKKPZ[YPI\[PUNÄYT;OLZ[YH[LNPJHJX\PZP[PVUVMYH^HUKÄUPZOLKKHPY`TH[LYPHSZ for each the production of cheeses within the Beaver Classic brand. VM[OLZLI\ZPULZZLZWSH`ZHJYP[PJHSYVSLPUV\YNYV^[OJVTWL[P[P]LULZZHUKWYVÄ[HIPSP[` The CPPM trains and supervises students in developing new The ideal Dairy Category Manager will have dairy ingredient sales experience, excellent cheese types, as well as producing, aging, packaging, and industry relationships, familiarity with industry trade organizations, and a track record of selling the Oregon State University (OSU) cheese(s). The success. The Dairy Category Manager should have expert familiarity with both the production CPPM may, in the future, teach an upper level laboratory and market sides of the dairy industry, emerging technology and trends. class in a topic such as practical food safety or cheese making. Responsibilities: +L]LSVWYLJVTTLUKHUKPTWSLTLU[Z[YH[LNPJI\ZPULZZNYV^[OPUP[PH[P]LZ Degree and area of specialization: MS degree related to +L]LSVWHUKTHPU[HPU]LUKVYHUKPUK\Z[Y`YLSH[PVUZOPWZ[OH[OLSWKYP]LNYV^[O Food Science, Animal Science (Dairy Manufacturing), or HUKWYVÄ[HIPSP[` Microbiology. (JOPL]LNVHSZ VIQLJ[P]LZMVY]VS\TLTHYNPU JVTWL[P[P]LWVZP[PVUPUNMVYJH[LNVY` For further information about the position, minimum quali- )\`HUKZLSS[OLJH[LNVY`JVTTVKP[PLZLUZ\YLJVU[PU\P[`VMZ\WWS`HUKX\HSP[` ÄJH[PVUZHUK[VHWWS`NV[VVUSPULZP[LO[[W!VYLNVUZ[H[L 4HUHNLJH[LNVY`ZWLJPÄJYPZRWVZP[PVU LK\QVIZMVYQVIWVZ[PUN ;OPZWVZ[PUNVWLUZ ;YH]LS^P[OZHSLZMVYJLH[[LUKPUK\Z[Y`M\UJ[PVUZ VU ;OL YLJY\P[TLU[ JSVZLZ :[H`HIYLHZ[VMWYVK\JLYHUKTHYRL[[LJOUVSVN`[YLUKZ[OH[TH`PTWHJ[[OL0. Applications accepted through on-line site only. competitiveness and provide new competitive opportunities Job Requirements: 6YLNVU:[H[LLVMMLYHJVTWL[P[P]LJVTWLUZH[PVUHUKILULÄ[Z Product Development Specialist package. Visit us at www.ifpc.com or www.iicag.com. Please send your resume and salary requirements to: [email protected] Agropur inc., a prominent cheese and whey products manufacturer has an excellent opportunity for a creative, self-motivated individual to join our leadership For more information please e-mail [email protected] team as a Product Development Specialist to support our growing locations in Wisconsin and Iowa. The successful candidate will be responsible for: • CHEESE/DAIRY 12 • CHEESE/DAIRY 12 o Organize, coordinate and perform plant trials for new products o Develop new applications for existing product lines o Perform competitive analysis on cheese and whey products o Solid commitment to quality, customers and production o Perform special projects as directed by the Product Develop. Manager 4XDOLÀHG FDQGLGDWHV ZLOO SRVVHVV D %DFKHORU·V GHJUHH LQ )RRG RU 'DLU\ 6FLHQFH&KHPLVWU\RUUHODWHGÀHOGDQGRUHTXLYDOHQWH[SHULHQFH$PLQLPXP RIÀYH\HDUVSURGXFWGHYHORSPHQWRU5 'H[SHULHQFHZLWKLQIRRGSURFHVVLQJ is preferred. Excellent analytical, computer and leadership skills are necessary as well as a strong commitment to product quality. )RUFRQVLGHUDWLRQSOHDVHHPDLOID[RUPDLODFRYHUOHWWHUDQGUHVXPHWR BIG REWARD OFFERED Agropur inc. FOR YOUR... ATTN: Product Development Specialist • Cheese Trim • Cheese Fines 3500 E. Destination Drive • #1 and Undergrades Appleton, WI 54915 • Close Coded Products Email: [email protected] • Natural, Processed, )D[ Imitation or Flavored www.tregafoods.com Call Dean, Eric or Jesse: — Agropur inc. is an Equal Opportunity Employer — (877) 914-5400

For more information please e-mail [email protected] For more information please visit www.whalenfoodsinc.com • CONSULTANTS 9 • MARKETING 10

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

® Susan Quarne CHEESE MARKET NEWS Publisher The Weekly Newspaper Of The Nation's Cheese And Dairy/Deli Business For more information please visit www.Ullmers-DairyEquipment.com

• EQUIPMENT 1 AUCTIONS! - FOOD & DAIRY Berto’s Gelato & Frozen Desserts CHEESE PRODUCTION PLANT AUCTION: Feb. 6 - Arizona Italian Ice - Phoenix, AZ FOR IMMEDIATE SALE! - Nelson-Ricks Creamery Proudly Supplying the Food and Dairy Industry With Processing Equipment for Over 70 Years!

For More Information, Please Contact Us: NATIONAL SALES MANAGER – WEST Mike Veatch • 417-575-9257 [email protected] Most Equipment NEW 2007-2012! NATIONAL SALES MANAGER – EAST Jim Hall • 417-575-9214 • Technogel Mixworking 1,200 Lt./Hr. Pasteurization System • Turn-key Sale! or Equipment AUCTION Feb. 27, 2013 [email protected] • Catta27 Mix Plant 300 Lt./Hr. Pasteurization System • 21,629 s.f. Manufacturing Facility on 58.1 Acres ©2012 Paul Mueller Company 429 1-800-MUELLER • www.paulmueller.com • (10) Technogel, Frisher & other S/S Mix Tanks to 1,200 Lt. • Cheese Production Capacity: 46,000 lbs. per Day • (7) Technogel, Gram, Sani-Mark & other Ice Cream Freezers • Rexburg, ID, 25 miles north of Idaho Falls & Airport For more information please • (3) Chillers, New as 2009! – Technogel, Carrier & Mito visit www.paulmueller.com • (2) Scherping HCV40 Horiz. Cheese Vats, Westfalia • (4) Sawvel & Gram Ice Cream Fillers – New as 2007! Separator, R/O System, Pasteurization, Silos & MORE! • Electric Boiler, Air Compressors, Forklift & MUCH MORE! • Ultravac Packagers, Shrink Tunnels, Pallet Wrappers • Contact Harry Davis & Co. at 412-765-1170 for details H.P. Hood Fluid Milk Facility AUCTION: Feb. 13 - Binghampton, NY CHEESE CUTTERS THAT BOOST PROFITS PHONE: FAX: 1-888-2-GENMAC 1-920-458-8316 E-MAIL: [email protected]

GENERAL MACHINERY CORPORATION P.O. BOX 717 • (3) Walker 50k Gal. S/S Silos, (6) S/S Tanks & Processors SHEBOYGAN, WI 53082-0717 • (2) APV R51 HTST Systems • Alfa Laval CIP Separator For more information please • 2009 Chester Jensen All S/S Ammonia Plate Chiller visit www.genmac.com • Gaulin & Tetra Pak Homogenizers • S/S Kettle & Liquifier • (2) C.B. Carton Fillers, Inkjet Coders & Labelers, Case Equip. • 2003 FES & other Ammonia Compressors • General Plant

www.harrydavis.com HARRY 412-765-1170 DAVIS [email protected] Additional Dairy & Beverage & COMPANY Asset Solutions Experts Auctions to be Announced! Since 1955 For more information please e-mail [email protected] For more information please visit www.harrydavis.com

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — January 18, 2013 PEOPLE

WCMA to honor Auricchio as Life Member; Alberts, Leitner for Distinguished Service MADISON, Wis. — Errico Auricchio will be honored as a Life Member of the Wisconsin Cheese Makers Association (WCMA), and Bernard Alberts and Richard Leitner will receive WCMA Distinguished Service Awards during the Wisconsin Cheese Industry Conference in La Crosse, Wis., April 18. Established in 1919, the WCMA Life Member Award recognizes people who have played a signifi cant role in the Auricchio Alberts Leitner success of WCMA through leadership, Italy in 1979, he founded what is now than 200 Wisconsin dairy farms. Wisconsin Specialty Cheese Institute. support or service to the institution and Belgioioso Cheese Inc. Today, Belgioioso Auricchio attributes his company’s He is currently the chairman of the its activities. crafts 27 varieties of classic Italian success to a focus on quality, service Consortium for Common Food Names. Auricchio is considered a leader cheeses in eight plants for nationwide and brand identity. He also serves as Dairy industry suppliers and manu- in Wisconsin’s value-added cheese re- distribution. The company employs 500 a trustee emeritus for St. Norbert Col- facturers help propel the dairy industry naissance. Arriving in Wisconsin from people and purchases milk from more lege and is a founding member of the forward, and in 2009 WCMA initiated a “new tradition” of honoring the best of these leaders with its Distinguished Service Award. In 2013, Alberts and Leitner will join 14 others who have been singled out for their service to the dairy industry. Through his leadership of Kelley Supply Inc., Abbotsford, Wis. Alberts has devoted his career to strengthening the cheese industry. He purchased Kelley Supply in 1981, and the company now has more than 35 employees and supplies dairy and food manufacturers nationwide. Alberts has worked in partnership with various manufacturers to develop and market new products for the cheese industry and assist cheesemakers with solutions such as innovations in the bulk packaging of Mozzarella and other cheeses. Alberts served as supplier representative to the WCMA board of directors from 2000-2005. He has pro- moted quality cheesemaking though his support for WCMA’s Championship Creating Cheese Contests as a B-Team member and contest auction bidder. Successful Leitner retired from Chr. Hansen Inc. in 2010 after devoting his life’s work in service to the dairy and cheese Partnerships industry. He started his career at Lake- to-Lake in Kiel, Wis., as a part-time buttermaker at age 16. After earning is a Process! his cheesemaker’s license with Lake- to-Lake, Leitner moved to Wisconsin Dairies, now Foremost Farms USA, and Dairyfood USA has the capabilities to offer you the facility where he made 40-pound products with a full flavor profile, texture and mouth blocks for Kraft Foods in Richland Cen- feel to meet the most discerning pallet. Our customized formulas can ter, Wis. Kraft hired Leitner to its cheese help differentiate your product in the marketplace and help drive sales procurement team in 1965. For Kraft, and improve your bottom line. From single serve to 2-lb. cups, cheese Dairyfood USA offers: Leitner and Grant Krueger developed wedges or deli links, our commitment to quality will meet or exceed the 640-pound blocks used in numerous your expectations. s 3UPERIOR4ASTE5SING.ATURAL cheese varieties today. A patent for the )NGREDIENTS “Manufacture of large cheese blocks” 02)6!4%,!"%,s2%4!),s&//$3%26)#%s')&40!#+ s ,ONGER3HELF,IFE was awarded to the two inventors in “Compare the differences ounce for ounce.” s.ATURALLY3MOKED 1977, and Leitner was named Kraft s #USTOMIZED&ORMULATIONS Employee of the Year and received the s 31&,EVEL#ERTIlED “Jade Ring” for his work at the cheese giant. Leitner left Kraft in 1977 and s &ULL1!2$$EPARTMENT worked in various cheese production management roles for County Line Cheese, Seymour, Wis., Consolidated #ALLUSTODAYFORDETAILS Badger Cooperative, Shawano, Wis., #OUNTY2OAD&s"LUE-OUNDS 7) Foth & Van Dyke, Green Bay, Wis., and at 0H s&AX [email protected] AMPI as director of cheese operations. www.dairyfoodusa.com In 1996, Leitner joined Chr. Han- sen as technical service manager and

For more information please visit www.dairyfoodusa.com Turn to AWARDS, page 19 a

NAME apart from anything produced in the Comings and goings … comings and goings United States,” he says. Continued from page 15 He adds that some cheese names like Jim Cisler has launched Dairy As- 2010 when he was appointed market Cheddar have become so common that sets LCC, Madison, Wis., a consult- administrator. Sharon Uther has been cheesemakers, in order to make it to they probably will never be a protected ing fi rm that specializes in real estate named acting market administrator. market, are making pasteurized ver- name, but he has seen a new respect for transactions, mergers, processing con- Matt Walker has been named vice sions that are similar but changing the food production and food names. sulting and referrals. Cisler has 20 years president of government affairs for the name slightly,” Menard says. “I don’t know if in the 50s, 60s and of experience in the dairy industry, in- National Restaurant Association, Menard says Pastoral will oc- 70s, people realized how important the cluding 17 years in plant and operations Washington, D.C. He will be respon- casionally see customer confusion names were,” he says. “Once there was management. sible for advocacy strategy in the U.S. over cheeses that have both PDO and the Food Network explosion in the early Kurt Kern has been named vice Senate and support efforts directed at common-name versions, such as with 90s, the American palate exploded, president of operations for Delkor Sys- the U.S. House of Representatives and Gorgonzola. along with the ability to determine tems, St. Paul, Minn. Kern has more White House administration. Walker “When people come in looking for what was a quality food product. There than 25 years of operations experience worked in Congress for 14 years, most ‘Gorgonzola,’ sometimes what they re- became an immediate respect for food in safety, production management, recently as deputy staff director and ally are looking for is Blue cheese,” she made all over the globe.” materials, quality and manufacturing chief counsel of the U.S. Senate Com- says. “There are names always heard in That newfound respect for food engineering. He has held various posi- mittee on Small Business and Entre- reference to a genre of cheese vs. the traditions around the world has helped tions, including plant manager, direc- preneurship and senior aide to former specifi c cheese itself.” improve the traditions and quality of tor of operations and general manager. U.S. Senator Olympia Snowe. Being able to reference back to the cheese and food in the United States, Bob Aiken has been named presi- Nate Schmid has been named pres- PDO cheese and how it is similar to Stephano says. dent and CEO of Feeding America, ident of Smith Dairy Products Co., other cheeses offers a frame of refer- “There is now a real respect for what Chicago. Aiken most recently served Orrville, Ohio. He succeeds Ron Them, ence to help guide customer decisions, the name and tradition is, and I think as CEO of Bolder Foods. He also spent who retired after holding the position Menard says. that’s a good thing for our industry,” he six years with U.S. Foods, where he be- since 2008. Schmid previously served “We are careful to properly educate,” says. “You look at some protected chees- gan as the executive vice president of as senior manager of strategic initia- she says. es in England like the Stiltons. When you strategy and governance and became tives for Baxter International Inc., Chi- While he thinks there is a place protect a product like that, all of the president and CEO in 2007. cago. for both, Stephano stresses that PDO Blues rise. I think that’s helped all other Paul Huber retired from his post as Dr. Francis Thicke, an environ- cheeses and others with the same Blue manufacturers, helped the Gorgon- market administrator for the Mideast mentalist and farmer, has been ap- name but no designation are completely zolas of the world, the U.S. Maytag Blue. federal milk marketing order Dec. pointed by USDA to the National separate cheeses. As we defi ne and protect products in 1, closing a career that spanned 38 Organic Standards Board (NOSB). “Asiago is a great example. Truly Europe, we do and feel the same way for years in the program. Huber primarily Thicke operates a certifi ed organic authentic Asiago from Italy is worlds our products in the United States.” CMN worked in information technology. In dairy in Fairfi eld, Iowa. Previously, 2000, he was named assistant market he served as a national program administrator of the Mideast federal leader for soil science at USDA Co- order. He held this position until April operative Extension Service. CMN

AWARDS He played key technical roles Swiss in the development of innovative Continued from page 18 products such as Easy-Set direct to vat cultures as well as with the yield- provided technical and application sup- enhancing products, Yield-Max and port for customers in both the United Chymax M. Leitner was instrumental

States and Canada. During his time at in moving these products from con-

Chr. Hansen he received the Support cept to initial trials to commercial Person of the Year award. acceptance and performance. CMN “ You might call it Third Generation Wisconsin Licensed Cheese Maker “ and Wisconsin Licensed Cheese Grader . We call it Swiss Valley Farms Swiss Cheese.

(VW Baby We’re Proud to Offer White and Colored Cheddar Swiss Ranging from Mild to Extra Sharp in Flavor ■ Wisconsin Premium 640’s 4 Generations ■ Wisconsin Premium 40 lb. Blocks ■ in the Cheese Wisconsin Premium 500 lb. Barrels Business ■ Wisconsin Premium Organic Sharp Cheddar, Monterey Jack, Colby, Pepper Jack & Much More 6HWDVLGH3URJUDPV&KHHVH*UDGLQJ6HUYLFHV 6SRW3XUFKDVHV$YDLODEOH

NOVAK'S CHEESE OF WISCONSIN, INC. 247 Research Parkway Tel: 920.338.1571 Fax: 920.338.1714 Bill Novak II & Ben Novak P.O. Box 4493 Davenport, IA 52808 %LOO¶V&HOOELOOQRYDN#QRYDNVFKHHVHFRP 563.468.6600 %HQ¶V&HOOEHQQRYDN#QRYDNVFKHHVHFRP www.swissvalley.com/business www.novakscheese.com

For more information please visit www.novakscheese.com For more information please visit www.swissvalley.com/business

Reprinted with permission from the Jan. 18, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — January 18, 2013 NEWS/BUSINESS

CO-OP Heartland Cooperative Services Volunteers sought for U.S. cheese contest plans to expand the Omega Valley Continued from page 16 MADISON, Wis. — Volunteers are Assistance also is requested at the Farmers line to include products sought for the 2013 U.S. Championship 2013 contest site, the Lambeau Field like pork, beef, poultry and bakery Cheese Contest, with several opportuni- Atrium, Green Bay, Wis. Forty people Valley Farmers brand also carries Co- items. Also, fl uid milk will hit the ties to help. Assistance is needed at the are needed each day to assist the Jack and seven varieties of Monterey market when the fi ve partner farms cheese and butter check-in as well as judges. Opportunities are available from Jack — buffalo, garlic and black of Omega Valley Farms are equipped the contest site. 7:30 a.m.-5:00 p.m. March 12 and 7:30 pepper, chipotle, horseradish and with specialized holding tanks that The contest host, Wisconsin Cheese a.m. – 3:00 p.m. March 13. Lunch and chives, salsa and tomato basil. The separate fortifi ed milk from non- Makers Association (WCMA) has split a B-Team volunteer hat are provided. products are available for purchase fortifi ed milk. contest check-in across two days, each Volunteering at the contest is both in 13 retail stores in central Wiscon- Sheila Nyberg, director, Clark with shorter time commitments for educational and fun, WCMA says. The sin and at www.nasonvilledairy.com. County Economic Development volunteers. WCMA is seeking 25-30 U.S. Championship Cheese Contest is “Congratulations to (Heartland Corp., says the farm-based inno- people to check-in entries at the WOW a professional, highly-respected event Cooperative Services) for having vation of Heartland Cooperative Logistics warehouse, Little Chute, Wis. that succeeds only with the assistance the foresight in what might make a Services holds promise for new op- The two-day check-in will be held from of an army of volunteers. big difference in central Wisconsin,” portunities to grow agribusiness and 1-4 p.m. March 7 and 8 a.m.-1 p.m. March For more information visit www. says Ken Heiman, master cheese- sustain the state’s dairy producers. 8. All volunteers will receive lunch and uschampioncheese.org/contest- maker and co-owner of Nasonville For more information visit www. a B-Team volunteer hat. volunteers. CMN Dairy. omegavalleyfarmers.com. CMN KCCO inquires 2013 UNITED STATES CHAMPIONSHIP CHEESE CONTEST about Mozzarella

KANSAS CITY, Mo. — USDA’s Kansas Enter the Nation’s Premier City Commodity Ofﬁ ce (KCCO) this week issued a “Sources Sought Notice” Cheese & Butter Competition! for 1-ounce low-moisture part-skim (LMPS) Mozzarella cheese sticks of domestic origin. The notice is not a formal solicita- tion but a request for interested parties to provide product information. The notice serves as market research to obtain information about this cheese item. Responses are due at the KCCO by Jan. 31. More information can be found at https://www.fbo.gov under the tab “Opportunities.” CMN

Subscribe to CHEESE MARKET NEWS

Contest Host: Ê YES! Please enter my subscription to CHEESE MARKET NEWS® 1 YEAR RATES: $135. (2nd Class) $190. (1st Class/Canada) $330. (International) ELECTRONIC 1 YEAR RATES: $135. (E-mail Only. No Mail Service) $210. (E-mail With 2nd Class Mail Service) 2 YEAR RATES: $195. (2nd Class) $315. (1st Class/Canada) $525. (International) Ê Bill Me. Ê Payment enclosed. Card # ______Exp. Date ______Sec. Code _____

Name

Title

® Company

Address

Contest Partner Sponsors: City State Zip ( ) Enter Today! Phone Email Mail to: Subscriber Services CHEESE MARKET NEWS www.uschampioncheese.org P. O. Box 628254 • Middleton, WI 53562 PH 608/831-6002 • FAX 608/831-1004 E-mail: [email protected] www.cheesemarketnews.com For more information please visit www.uschampioncheese.org