Volume 37 March 10, 2017 Number 8

Black Pepper BellaVitano wins

Like us on Facebook and follow us on Twitter! Championship Cheese Contest A GREEN BAY, Wis. — Sartori Cheesemaker Terry Lensmire of ter Cheese, Muscoda, Wiscon- South Wayne, Wisconsin, Reserve Black Pepper BellaVi- Agropur, Weyauwega, Wisconsin. sin, Medium Cheddar; Terry Smoked Brick; John (Randy) INSIDE tano was named best cheese Second runner-up was Marieke Lensmire, Agrour, Weyauwega, Pitman, Mill Creak Cheese, in the United States Thursday Gouda Belegen, with a fi nal Wisconsin, Cheddar cut from Arena, Wisconsin, Reduced Fat at the 2017 U.S. Championship round score of 98.59, made by the 640; Daniel Stearns, Agropur, Muenster; Widmer’s Cheese ✦ Prices mostly lower Cheese Contest held in Green Marieke Gouda Team in Thorp, Weyauwega, Wisconsin, Ched- Cellars, Theresa, Wisconsin, at latest auction; GDT Bay, Wisconsin. Wisconsin. Marieke Penterman dar cut from 640; Saxon Cheese Traditional Washed Rind Aged issues annual report. The winning cheese, crafted of Marieke Gouda was the Grand LLC, Cleveland, Wisconsin, Old Brick Spread; Cypress Grove,

For details, see page 3. by Wisconsin Master Cheesemak- Champion in the 2013 U.S. English Style Cheddar aged Arcata, California, Fresh Goat er Mike Matucheski at Sartori Championship Cheese Contest. 5 months and Smoked Gouda Cheese; and Team Montchevre, ✦ Guest column: Co.’s Antigo, Wisconsin, facility, “Location aside, what these aged 7 months; Wayne Hintz, Red Montchevre-Betin Inc., Bel- ‘Prevention of Salmonella won with a fi nal-round score winning cheesemakers have Barn Family Farms, Appleton, mont, Wisconsin, Trivium. in cheese and other of 99.02 out of 100. Sartori Co. in common is experience and Wisconsin, Bandaged Cheddar The three top-scoring entries dairy products.’ has won the U.S. Championship passion,” says John Umhoefer, sharp to aged; Casey Petak, in each category were: For details, see page 4. Cheese Contest once before with executive director of the Wis- Rothenbuhler Cheesemakers, • Cheddar, Mild (0 to 3 its SarVecchio Parmesan in 2009. consin Cheese Makers Associa- Middlefi eld, Ohio, Baby Swiss; months) ✦ Whitehall Specialties Wisconsin cheeses swept tion, which hosts the biennial Imperia Foods Montfort, Wis- Best of Class: Shawn Sadler, celebrates grand opening the top three spots at this year’s competition. “As we recognize consin, Team, Schuman Cheese, Associated Milk Producers Inc. of its new facility in championship. First runner-up, the efforts of these fi ne crafts- Fairfi eld, New Jersey, Montforte (AMPI), Jim Falls, Wisconsin, Slippery Rock, Pennslvania. with a fi nal round score of 98.81, men and women, we support Bleu Wheel; Jasper Hill, Cellars White Cheddar/Vat 5, 12/10/16, For details, see page 12. went to a Cheddar aged 1-2 continuous improvement in the at Jasper Hill, Greensboro Bend, 99.40. years made by Wisconsin Master cheesemaking industry and in Vermont, Moses Sleeper; Marieke Second: Andy Follen, Lynn the products we all enjoy with Gouda Team, Marieke Gouda, Dairy Inc., Granton, Wisconsin, our family and friends.” Thorp, Wisconsin, Marieke Mild Cheddar, 98.65. This year’s contest drew a Gouda Belegen and Marieke Third: Middlebury Cheese NMPF recommends changes record 2,303 cheese entries from Gouda Aged; Christopher Gon- Team, Cabot Creamery Coop- 33 states. A team of 50 nationally- zales, Glanbia Nutritionals, erative, Middlebury, Vermont, to Margin Protection Program renowned judges from 18 dif- Twin Falls, Idaho, Gouda/Green Vermont Mild Cheddar, 98.60. ferent states considered each Olives & Pimento; Lake Country • Cheddar, Medium (3 to 6 ARLINGTON, Va. — The National Milk Producers Federation entry’s fl avor, body and texture, Dairy Team, Schuman Cheese, months) (NMPF) board of directors this week unanimously approved a se- salt, color, fi nish and packaging, Fairfi eld, New Jersey, Yellow Best of Class: Team Meister ries of recommended changes to the Margin Protection Program and they determined the top Door Creamery Harissa Rubbed 3, Meister Cheese, Muscoda, (MPP) for Dairy that it says will restore several key elements three cheeses via an indepen- Fontal Cheese; Mike Matucheski, Wisconsin, Medium Cheddar, first proposed by NMPF during development of the 2014 Farm Bill. dent scoring system. Sartori Co., Antigo, Wisconsin, 99.25. These changes to the MPP will ensure an effective safety net for In addition to the cham- Sartori Reserve Black Pepper Second: Kiel Cheesemakers, the nation’s dairy farmers if the recommendations are adopted by pion and two runners-up, the BellaVitano and Sartori Tre Land O’Lakes Inc., Kiel, Wiscon- Congress, NMPF says. top 20 fi nalists of the contest Donnes; Zimmerman Cheese sin, Medium Cheddar, 99.05. The recommendations range from changing the way dairy feed include: Team Meister 3, Meis- Team 2, Zimmerman Cheese, Turn to CONTEST, page 5 a costs are calculated to providing farmers greater flexibility in signing up for coverage and using other risk management tools. The four-point plan was developed by NMPF’s Economic Policy Committee and reflects feedback from dairy producers, economists and members of Congress. It reflects several features originally USDA increases forecast January’s dairy proposed by NMPF that were subsequently weakened or eliminated export volumes as the 2014 Farm Bill was finalized. for Class III dairy prices up from year ago “Improving the MPP to make it a more realistic, effective safety WASHINGTON — In its latest “World Agricultural Supply and net is a key focus for our membership in 2017,” says Randy Mooney, Demand Estimates” report released Thursday, USDA increased its WASHINGTON — In Janu- NMPF chairman. “For dairy farmers to have confidence in the MPP, 2017 milk production forecast to 217.5 billion pounds as milk cow ary, U.S. exports of milk we need Congress to make these corrections as soon as possible.” numbers are expected to increase more rapidly. However, growth powders, cheese, butterfat, As the conversation about the 2018 Farm Bill begins to take in milk per cow forecasts is reduced on January data,USDA says. whey and lactose totaled shape on Capitol Hill, Mooney says NMPF is hoping for congres- Last month, USDA forecast 2017 milk production at 217.4 billion 146,864 metric tons, up 11 sional action to implement its proposed changes at the earliest pounds. 2016 milk production totaled 212.4 billion pounds. percent from a year earlier, opportunity. Correcting the current program’s deficiencies “will The forecast for dairy exports on a fat-basis for 2017 is un- according to the latest data require legislative changes,” he says. changed at 8.3 billion pounds, while the forecast for skim-solids from USDA and U.S. Exports The overall concept of a margin insurance program was devel- basis exports is lowered to 39.8 billion pounds on expected strong report from the U.S. Dairy oped by NMPF in response to the dairy financial crisis of 2009. competition in international skim milk powder markets. Both Exports Council (USDEC). MPP allows farmers to insure against low margins — the differ- fat-basis and skim-solids basis imports forecasts are unchanged The overall value of U.S. ence between milk prices and feed costs — with participants at 6.6 billion pounds and 6.2 billion pounds, respectively. Skim- dairy exports in January was paying higher premiums for higher levels of coverage. Congress solids basis ending stocks are forecast higher for 2017 on higher $412 million, up 10 percent a Turn to NMPF, page 12 Turn to FORECAST, page 12 a Turn to EXPORT, page 12 a © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — March 10, 2017 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES for the week ending March 9, 2017 Cash prices for the week ended March 10, 2017 (Listings for each day by month, settling price and open interest)

Monday Tuesday Wednesday Thursday Friday Fri., March 3 Mon., March 6 Tues., March 7 Wed., March 8 Thurs., March 9 March 6 March 7 March 8 March 9 March 10 MAR17 1.591 3,365 1.588 3,390 1.589 3,372 1.586 3,361 1.571 3,372 APR17 1.597 3,589 1.596 3,634 1.604 3,718 1.603 3,765 1.581 3,813 Cheese Barrels MAY17 1.617 3,409 1.613 3,437 1.622 3,516 1.639 3,556 1.616 3,634 Price $1.4375 $1.4300 $1.4500 $1.4000 $1.4000 JUN17 1.660 3,109 1.648 3,188 1.660 3,241 1.670 3,273 1.659 3,298 Change NC -3/4 +2 -5 NC JUL17 1.705 2,463 1.700 2,530 1.704 2,606 1.710 2,613 1.706 2,655 AUG17 1.740 2,307 1.733 2,373 1.733 2,492 1.740 2,496 1.737 2,506 Cheese 40-lb. Blocks SEP17 1.749 2,251 1.744 2,298 1.747 2,360 1.745 2,368 1.745 2,376 Price $1.4800 $1.4600 $1.4400 $1.3975 $1.3850 OCT17 1.746 1,669 1.738 1,695 1.736 1,755 1.736 1,755 1.733 1,753 -2 -4 1/4 NOV17 1.733 1,909 1.727 1,931 1.724 1,972 1.724 1,997 1.725 2,004 Change NC -2 -1 1/4 DEC17 1.719 1,780 1.712 1,814 1.709 1,859 1.710 1,859 1.717 1,858 1.715 447 1.715 447 450 Weekly average (March 6-10): Barrels: $1.4235(-.0525); 40-lb. Blocks: $1.4325(-.0740). JAN18 1.722 426 1.720 431 1.715 FEB18 1.720 258 1.715 284 1.713 310 1.715 317 1.715 320 Weekly ave. one year ago (March 7-11, 2016): Barrels: $1.4660; 40-lb. Blocks: $1.5120. MAR18 1.705 191 1.710 195 1.715 205 1.715 205 1.715 209 APR18 1.702 181 1.702 182 1.702 190 1.702 190 1.702 190 Grade A NDM MAY18 1.720 186 1.720 187 1.720 196 1.720 196 1.720 196 Price 0.8050 $0.8000 $0.8100 $0.8100 0.8100 JUN18 1.715 177 1.715 178 1.715 187 1.715 187 1.715 187 Change NC -1/2 +1 NC NC Total Contracts Traded/ Open Interest 377/27,270 841/27,747 1,411/28,426 444/28,585 534/28,821 Weekly average (March 6-10): Grade A: $0.8070(-.0015). Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

Grade AA Butter Price $2.1475 $2.1675 $2.1975 $2.1625 $2.1625 Change -1 1/2 +2 +3 -3 1/2 NC DRY WHEY FUTURES* for the week ended March 9, 2017 (Listings for each day by month, settling price and open interest) Weekly average (March 6-10): Grade AA: $2.1675(-.0120). Class II Cream (Major Northeast Cities): $2.1795(+.2630)–$2.8334(+.3845). Fri., March 3 Mon., March 6 Tues., March 7 Wed., March 8 Thurs., March 9 MAR17 49.400 841 49.000 880 49.400 881 49.400 879 50.450 879 Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090. APR17 47.950 869 47.250 872 47.250 877 48.500 876 49.475 863 MAY17 46.975 836 45.250 837 45.250 834 46.475 833 46.275 829 JUN17 44.000 837 42.625 839 42.400 832 43.500 831 44.275 827 JUL17 41.750 531 41.750 531 40.275 545 40.800 545 41.025 543 AUG17 40.500 495 39.750 498 39.250 516 39.525 514 41.000 513 SEP17 40.375 511 39.775 513 38.900 531 39.300 533 40.500 527 OCT17 39.975 356 39.350 357 38.325 365 39.000 367 40.025 363 NOV17 40.000 339 40.000 339 38.350 350 39.000 350 40.025 349 Weekly Cold Storage Holdings March 6, 2017 DEC17 39.750 325 40.075 334 38.500 345 38.500 345 39.300 343 On hand Week Change since March 1 Last Year JAN18 39.000 55 39.000 55 39.000 56 39.000 56 39.000 57 Monday Change Pounds Percent Pounds Change FEB18 39.875 30 39.875 30 39.375 31 39.375 31 39.375 32 MAR18 40.000 40 40.000 40 38.500 44 38.500 44 38.500 45 Butter 17,752 -4,005 -2,403 -12 22,175 -4,423 APR18 40.000 25 40.000 25 40.000 26 40.000 26 40.000 27 Cheese 86,955 +93 +56 +0 95,336 -8,381 MAY18 39.900 28 39.900 28 39.900 29 39.900 29 39.900 30 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from Total Contracts Traded/ a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Open Interest 76/6,162 100/6,222 225/6,316 111/6,313 216/6,282 trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

CLASS III PRICE Dry Products* March 10, 2017 (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC NONFAT DRY MILK 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 Central & East: low/medium heat $.8000(+3/4)-$1.0000; 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 mostly $.8500-$.9300(-1). 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 high heat $1.0625-$1.1500. 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 West: low/medium heat $.7700(-1/2)-$1.0000(-2); 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 mostly $0.8200(-6)-$.9350(-3). 2016 13.72 13.80 13.74 13.63 12.76 13.22 15.24 16.91 16.39 14.82 16.76 17.40 high heat $1.0250(-2 1/2)-$1.1350(-1). 2017 16.77 16.88 Calif. manufacturing plants: extra grade/grade A weighted ave. $0.9258(-.0361) based on 6,173,797 lbs.

WHOLE MILK POWDER (National): $1.4000-$1.5500. STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/288-9093) 1509), is published weekly by Quarne Publishing LLC, P.O. (FOB)Central and West: $.2400-$.5800; mostly $.3400-$.4100. email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/288-9093. Periodicals postage paid at Madison, (PH 509/962-4026; FAX 608/288-9093) WI. Circulation records are maintained by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562. POSTMASTER: WHEY POWDER email: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.4325(+1/4)-$.5550(-1 1/2); Alyssa Mitchell, Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form mostly $.4600-$.5100. (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.4300(-2)-$.5700; email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor mostly $.4500(-2)-$.5300. American Copyright Conventions. No part of this publication (FOB) Northeast: extra grade/grade A $.4300(-1 1/2)-$.5400. (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted email: [email protected] in any form or by any means, mechanical, photocopying, Stephanie Awe, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.3375-$.4800. (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.8300(-2)-$1.2350(+3 3/4); REGULAR CONTRIBUTORS News®. Cheese Market News® does not endorse the products mostly $.9000-$1.0650. Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, U.S. Dairy Export errors or omissions in the material contained herein, regard- DRY BUTTERMILK Council, WOW Logistics, Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.8800-$1.0500. ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2017 by Quarne (FOB) West: $.8800-$1.0500; mostly $.9800-$1.0200. Publishing LLC. Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.7500(-10)-$3.3000(+25); Acid $3.4500(+25)-$3.7000(+35).

WEBSITE: www.cheesemarketnews.com *Source: USDA’s Dairy Market News

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 10, 2017 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS

Prices mostly lower at latest auction; Global Dairy Trade releases its 2016 annual report AUCKLAND, New Zealand — The “Despite the weak market conditions, comprised 3 percent of participating modity products available from certain Global Dairy Trade (GDT) price index more than 95 percent of offered quantity bidders. regions. This would extend the benefi ts of fell 6.3 percent, and average prices for was sold, amounting to over 636,000 In 2017, GDT will consolidate and credible public price discovery to a wider most commodities were lower Tuesday metric tons,” Hansen says. grow its two new services, GDT Insight range of markets and products, he says. following the latest auction on GDT, He notes that eight supply regions and GDT Marketplace, while also seek- “Multi-seller pooling would enable Fonterra’s internet-based sales platform. across Europe, India and Oceania were ing to innovate and grow GDT events, greater confi dentiality of commercially Average prices increased Tuesday for active throughout the year, offering Hansen says. sensitive information while retaining butter, up 1.2 percent to US$4,653 per more than 120 bidding options across “We are planning a signifi cant plat- the core transparency features of GDT metric ton FAS ($2.1106 per pound), a wide range of product specifi cations, form upgrade for GDT events to provide events,” he adds. “It also lowers the and buttermilk powder, up 8.4 percent contract periods, sellers and regional a more compelling customer experience minimum quantity requirement which to US$1,846 per metric ton FAS ($0.8373 supply combinations. through modern e-commerce features, has prevented some interested sellers per pound). GDT events achieved an average of greater fl exibility for users and improved from joining GDT events in the past.” All other commodity prices decreased 163 active bidders per trading event, customer training and support facilities,” “We would like to thank all our bidders at Tuesday’s auction. Average prices and with a total of 326 bidders participating he says. and sellers for their participation and the percent decline from last month are at least once over 2016, Hansen says. Hansen notes GDT currently is inves- look forward to continuing to support as follows: WMP, the largest-volume offering, tigating the viability of creating multi- their needs in the years to come,” he says. • Anhydrous milkfat (AMF): US$5,653 attracted more than 175 bidders, while seller pools for homogenous products, To view the report, visit www. per metric ton FAS ($2.5642 per pound), lactose attracted around 30 bidders, such as generic lactose or other com- globaldairytrade.info. CMN down 0.8 percent. he notes. • Cheddar: US$3,435 per metric “Since the launch of GDT in 2008, we ton FAS ($1.5581 per pound), down 4.2 have sought to progressively enhance CME FUTURES for the week ended March 9, 2017 percent. independence, transparency and liquid- Class III Milk* • Lactose: US$924 per metric ton FAS ity,” Hansen says. “This drive continued Fri., March 3 Mon., March 6 Tues., March 7 Wed., March 8 Thurs., March 9 ($0.4191 per pound), down 4.3 percent. during 2016 with the establishment of MAR17 15.94 4,574 15.89 4,599 15.95 4,698 15.88 4,750 15.82 4,721 • Rennet casein: US$5,678 per metric the new GDT events oversight board, the APR17 15.92 4,164 15.83 4,264 15.99 4,370 16.13 4,382 15.88 4,395 ton FAS ($2.5755 per pound), down 6.6 new GDT Insight subscription service, MAY17 16.04 3,839 15.98 3,864 16.12 3,867 16.25 3,936 16.05 3,997 JUN17 16.33 3,669 16.16 3,711 16.29 3,741 16.45 3,767 16.34 3,805 percent. the new Cream Group and launch of the JUL17 16.62 2,752 16.52 2,767 16.54 2,783 16.72 2,778 16.65 2,825 • Skim milk powder (SMP): US$2,118 new GDT Marketplace trading platform.” AUG17 16.91 2,328 16.76 2,344 16.78 2,394 16.95 2,392 16.95 2,386 per metric ton FAS ($0.9607 per pound), The annual report includes a case SEP17 16.91 2,432 16.86 2,463 16.84 2,477 17.03 2,475 17.04 2,437 OCT17 16.88 1,984 16.78 1,992 16.78 2,006 16.80 2,005 16.82 2,018 down 15.5 percent. study on Arla Foods Ingredients and NOV17 16.80 1,789 16.71 1,784 16.68 1,789 16.71 1,792 16.73 1,784 • Whole milk powder (WMP): the success the company has achieved DEC17 16.58 1,654 16.51 1,651 16.58 1,677 16.61 1,672 16.65 1,643 JAN18 16.55 482 16.55 501 16.50 503 16.50 515 16.50 531 US$2,782 per metric ton FAS ($1.2619 in offering lactose on the GDT platform. FEB18 16.56 425 16.56 428 16.50 442 16.50 451 16.56 456 per pound), down 12.4 percent. The report shows average prices MAR18 16.56 360 16.56 360 16.45 368 16.50 370 16.56 375 The next trading event will be held for all dairy ingredients increased in APR18 16.55 255 16.53 255 16.53 261 16.53 261 16.53 261 MAY18 16.70 16.57 16.57 225 16.57 225 225 March 21. 2016 over 2015, with butter, buttermilk 225 225 16.57 Total Contracts Traded/ GDT this week released its 2016 powder and Cheddar increasing by 37 Open Interest 718/31,386 954/31,662 2,787/32,054 1,245/32,224 1,742/32,312 annual report. The report notes that in percent, 86 percent and 28 percent, 2016, GDT sold 636,000 metric tons of respectively. Other milk powder prices Class IV Milk* product for a total value of US$1.7 billion. increased in 2016 as well, the report Fri., March 3 Mon., March 6 Tues., March 7 Wed., March 8 Thurs., March 9 Bill Shields, chairman of GDT’s events says, with AMF up 45 percent, SMP up MAR17 14.68 405 14.68 405 14.68 405 14.68 405 14.68 405 oversight board, says the auctions are 38 percent and WMP up 56 percent for APR17 14.31 404 14.25 408 14.44 449 14.51 459 14.54 459 MAY17 14.51 449 14.40 453 14.59 483 14.75 488 14.64 496 a leading provider of reference prices the year. These commodities all had peak JUN17 14.65 424 14.58 456 14.70 455 14.89 464 14.88 465 for core dairy ingredients, discovered high prices in December, according to JUL17 14.95 340 14.95 357 15.04 369 15.21 373 15.12 389 AUG17 15.20 318 15.14 354 15.18 367 15.33 367 15.43 380 through the balancing of supply and the report. SEP17 15.47 334 15.27 332 15.31 332 15.47 332 15.62 331 demand. The report says that consistent with OCT17 15.67 388 15.58 384 15.57 385 15.57 385 15.78 382 Throughout 2016, GDT events per- previous years, North Asia, and South- NOV17 15.69 331 15.64 330 15.64 330 15.64 327 15.75 329 DEC17 15.60 350 15.60 349 15.60 349 15.60 349 15.75 349 formed successfully against the back- east Asia and Oceania were the regions JAN18 15.49 155 15.49 152 15.49 152 15.49 148 15.55 141 ground of a prolonged two-year downturn with the largest GDT participation, Total Contracts Traded/ in the global dairy market, adds Eric comprising more than 50 percent of total Open Interest 57/4,480 149/4,562 130/4,658 57/4,679 153/4,708 Hansen, director, GDT. participating bidders. North America Cash-Settled NDM*

Fri., March 3 Mon., March 6 Tues., March 7 Wed., March 8 Thurs., March 9

MAR17 88.000 966 87.625 960 87.625 960 87.750 944 87.625 941 National Dairy Products Sales Report APR17 82.750 816 83.325 831 84.200 842 85.000 852 84.750 853 For the week ended: MAY17 84.000 812 84.000 812 85.225 822 86.475 836 85.450 833 3/4/17 2/25/17 2/18/17 2/11/17 JUN17 84.600 936 85.275 942 86.250 961 87.650 960 87.000 995 JUL17 87.475 715 87.525 724 88.000 723 89.250 739 89.000 758 Cheese 40-lb. Blocks: AUG17 89.550 692 89.525 712 90.125 719 90.900 721 91.450 733 1 $1.6367 $1.6729 $1.7304 Average price $1.7134 SEP17 91.550 482 92.250 479 91.800 481 93.500 497 93.525 514 Sales volume2 13,189,534 11,463,523 13,520,767 12,618,594 OCT17 93.500 345 94.000 334 94.500 330 95.250 330 96.000 332 Cheese 500-lb. Barrels: NOV17 94.475 425 95.000 421 95.500 421 95.500 421 96.500 424 Average price1 $1.7429 $1.7698 $1.7511 $1.6668 Total Contracts Traded/ Adj. price to 38% moisture $1.6559 $1.6803 *$1.6619 $1.5868 Open Interest 392/7,112 204/7,146 160/7,190 390/7,248 283/7,337 Sales volume2 13,273,001 10,926,824 *11,913,579 12,390,349 Moisture content 34.74 34.70 34.67 34.87 Cash-Settled Butter* Butter: Fri., March 3 Mon., March 6 Tues., March 7 Wed., March 8 Thurs., March 9 1 $2.2148 Average price $2.1560 $2.1383 $2.1624 MAR17 219.600 911 217.200 913 217.200 913 218.200 916 219.000 918 Sales volume2 5,796,665 7,462,129 4,745,862 4,580,178 APR17 221.000 764 217.000 766 219.000 764 221.000 780 221.000 780 Nonfat Dry Milk: MAY17 223.000 747 219.000 760 222.000 759 223.000 756 222.250 757 Average price1 $0.9267 *$0.9554 *$0.9864 *$0.9928 JUN17 224.000 541 220.600 568 224.075 572 225.500 576 224.025 632 JUL17 411 464 227.000 484 228.250 521 227.500 548 2 13,791,677 *11,786,350 *11,900,562 *14,094,423 228.000 224.000 Sales volume AUG17 227.225 345 224.000 368 226.100 371 227.975 373 229.000 377 Dry Whey: SEP17 226.000 371 224.750 396 226.500 397 228.075 398 228.500 398 Average price1 $0.5130 *$0.5047 $0.4944 $0.4823 OCT17 226.000 293 225.000 298 226.000 298 228.000 315 228.000 315 Sales volume2 5,162,579 *7,585,894 *6,147,477 7,306,249 NOV17 225.000 244 224.000 246 224.825 246 227.000 256 227.000 256 DEC17 223.000 223 221.200 226 222.000 226 224.000 231 224.000 229 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Total Contracts Traded/ Reported in pounds. More information is available by calling AMS at 202-720-4392. Open Interest 113/4,926 245/5,081 113/5,107 149/5,199 152/5,287 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.

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. © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — March 10, 2017 GUEST COLUMNIST CMN Exclusive!

nella’s most dangerous mechanism of vat (as early as milk starts fl owing into Perspective: survival. The strains of such Salmonella, the cheese vat) with fully-grown active Cheese Technology which survive and stay in the white liquid bulk starter culture along with blood cells and thus make entry into its natural fermentation byproducts Dr. Mali Reddy serves as president raw milk, may survive pasteurization. In including bacteriocins may help. The of the American Dairy and Food addition, several strains of Salmonella bacteriocins and the bacterial growth Consulting Laboratories and have developed multiple antibiotic end products (along with the metallic International Media and Cultures resistance, and thus salmonellosis is ions from phage resistant liquid bulk (IMAC Inc.), Denver, Colorado. He getting to be a highly dangerous infec- media) will inactivate the Salmonella holds several degrees including tion. Perhaps, a similar situation may bacteria during ripening, although M.S. and Ph.D. degrees from Iowa be true with Listeria. they have a lipopolysaccharide pro- State University in food technology What are the worst salmonellosis tective layer. In addition, brine tanks and microbiology. He is a guest cases recorded in the United States re- should also be protected to eliminate columnist for this week’s issue of lating to the dairy industry? The largest pathogens. Cheese Market News®. outbreak of foodborne salmonellosis in Can Salmonella make its entry into the United States was in 1985, involving cheese through the anticaking agents 16,000 confi rmed cases in six states in the shred or packaging rooms? Yes due to contaminated lowfat and whole it can. Some individuals are chronic fat milk produced at a dairy factory in carriers of Salmonella and if such Prevention of Salmonella in Chicago. Lately several salmonellosis individual comes in contact with the cases have been recorded due to con- anticaking agents (at the time of manu- cheese and other dairy products sumption of raw milk (both regular and facturing such anticaking agents), organic). It goes to prove that more of especially dry blended products, the The recent recalls of 4 million each year, including 19,000 hospital- the animal origin strains have been gain- Salmonella can gain entrance into pounds of nonfat dry milk (NDM) pro- izations and 380 deaths. Symptoms of ing entrance and surviving in the raw the anticaking agents and thus into duced by Valley Milk Products due to Salmonella infection include diarrhea, milk. The December 2016 recall of NDM the fi nished cheese. What should we Salmonella contamination and recalls nausea, abdominal cramps, loose bloody is the most recent widely-publicized do to eliminate such contamination? of cheese originating from Deutsch stool and high fever of 100 to 102 degrees instance of contamination. Use only low pH, high-heat spray dried Käse Haus due to Listeria contamina- F. The incubation period is 6-72 hours If some strains of Salmonella anticaking agents, which are least tion have resulted in negative media after ingestion and duration of infection survive high heat treatments, how can handled by workers, to eliminate taking coverage and shaken up the American lasts 3-7 days. we eliminate this problem in the raw chances with the subdued pathogens, cheese industry. In the dairy food industry we are milk itself? One way is activating the which are hard to enumerate using the Recalls due to pathogens appear to more concerned about the nontyphoidal lactoperoxidase system (LP system) standard testing procedures. Of course, be increasing despite the fact the indus- strains of Salmonella typhimurium in raw milk. This can be done by using the workers who are chronic carriers try has more quality control checkups and Salmonella enteritidis. The ques- hydrogen peroxide producing food grade of Salmonella should not be allowed than any other time in the history. The tions to be asked are, does Salmonella GRAS milk silo cultures. The use of milk to handle the fi nished cheese. entire cheese and dairy food industry gain entrance into raw milk from cows, silo cultures in raw milk, along with Salmonella and other pathogens should look into this issue seriously be- and does pasteurization kill the bacte- good plant sanitation, will signifi cantly must be tackled with improved bio- cause it is only getting worse every year. ria? Salmonella does gain entrance into reduce Salmonella in NDM. Has it been logical technology. In addition, all This article is focused primarily on raw milk from cows, and in the majority proven before? Yes, under my watch, we plant employees should go through a Salmonella, its characteristics and of cases pasteurization is adequate to have manufactured more than half a bil- simplifi ed training program regarding techniques to control it using proven kill it. However, according to the litera- lion pounds of NDM in Kansas, Nebraska the basics of Salmonella and other natural biological technology. Salmo- ture, some strains of Salmonella such as and Oklahoma plants for a period close pathogens such as Listeria. Too many re- nella is a gram-negative, rod-shaped, Salmonella senftenberg are extremely to 10 years by judiciously using milk silo calls due to pathogens and subsequent fl agellated, non-spore forming faculta- heat resistant and thus perhaps may cultures in raw milk. We haven’t had negative publicity will signifi cantly tive anaerobe belonging to the family survive pasteurization if their initial problems due to Salmonella, Listeria impact consumer confi dence and thus enterobacteriaceae. It was named after numbers are high in the raw milk. or any pathogen, for that matter. the overall dairy commerce. CMN Dr. Salmon, an American veterinary In addition certain strains of In the case of cheese, hypothetically surgeon, in 1885. Salmonella is the Salmonella, engulfed by white blood if Salmonella survive pasteurization or The views expressed by CMN’s guest most common cause of food poisoning cells, survive and stay alive within the get into milk after pasteurization, what columnists are their own opinions responsible for more than 2-4 million white blood cells by producing specifi c can we do to control the pathogen? and do not necessarily refl ect those of illnesses in the United States alone enzymes and compounds. This is Salmo- Inoculating the pasteurized milk in the Cheese Market News®. NEWS/BUSINESS Two deaths, six illnesses in multistate outbreak linked to cheese made by Vulto Creamery WALTON, New York — The Centers All of the people interviewed reported Agriculture and Markets also found performed on Listeria bacteria isolated for Disease Control and Prevention eating various types of soft cheeses in possible contamination of another from ill people using techniques called (CDC) yesterday announced that it is the month before their illness started. Ouleout lot. pulsed-fi eld gel electrophoresis (PFGE) joining public health and regulatory The outbreak strain of Listeria was The soft raw milk cheeses were and whole genome sequencing (WGS). offi cials in several states and the FDA identifi ed in samples taken from three distributed nationwide, with most being CDC says WGS gives a more detailed to investigate a multistate outbreak of intact wheels of Ouleout cheese col- sold at retail locations in Northeastern DNA fingerprint than PFGE. CDC listeriosis that has affected six people, lected from Vulto Creamery. and Mid-Atlantic states, California, PulseNet manages a national database with two deaths reported. The people affected range in age Chicago, Portland and Washington, D.C. of these DNA fi ngerprints to identify Six people infected with the out- from less than one year to 89 years, with In response to Vulto’s recall, Whole possible outbreaks. break of Listeria monocytogenes have a median age of 55. There were three Foods also issued a recall of these prod- Production of the product has been been reported in four states since Sept. illnesses in New York and one each in ucts from nine stores in Connecticut, suspended while FDA and the company 1, 2016. All six were hospitalized, and Connecticut, Florida and Vermont. Massachusetts, Maine and New York. continue to investigate the source of the two people from Connecticut and Ver- Vulto Creamery earlier this week Public health investigators are problem. CDC and state and local public mont died. One illness was reported in recalled all lots of Ouleout, Miranda, using the PulseNet system to identify health partners are continuing labora- a newborn. Heinennellie and Willowemoc soft illnesses that may be part of this out- tory surveillance through PulseNet to Epidemiologic and laboratory evi- washed-rind raw milk cheeses due to break. PulseNet is the national subtyp- identify additional ill people and to in- dence indicate that soft raw milk cheese FDA test results that found an Ouleout ing network of public health and food terview them. The investigation is ongo- made by Vulto Creamery of Walton, New lot positive for Listeria monocyto- regulatory agency laboratories coordi- ing, and updates will be provided when York, is the likely source of the outbreak. genes. The New York Department of nated by CDC. DNA “fi ngerprinting” is more information is available. CMN © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 10, 2017 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

CONTEST Tillamook, Oregon, 99.15. Second: Tomas Robles, BelGioioso Third: Erin Radtke, Sartori Co., An- • Marbled Curd Cheese Cheese Inc., Green Bay, Wisconsin, Bel- tigo, Wisconsin, Sartori Classic Asiago, Continued from page 1 Best of Class: Sam Metzger, Agropur, Gioioso Ricotta con Latte Whole Milk, 98.95. Hull, Iowa, Colby Jack (cut 640), 98.60. 99.30. • Baby Swiss Style Third: Charles VanDyke, Great Lakes Second: Jesse Hernandez, Glanbia Third: Joe Taranto, Montena Taranto Best of Class: Casey Petak, Rothen- Cheese, Adams, New York, Cheddar, Nutritionals, Twin Falls, Idaho, Colby Foods, Ridgefi eld, New Jersey, Tradi- buhler Cheesemakers, Middlefi eld, Ohio, 98.75. Jack, 98.50. tional Italian, 98.90. Baby Swiss, 99.40. • Cheddar, Sharp (6 months to 1 Third: Roger Schmith, Agropur, Hull, • Parmesan Second: Team Guggisberg Doughty year) Iowa, Colby Jack (cut 640), 98.30. Best of Class: Dan Szczepanski, Valley, Guggisberg Cheese, Millersburg, Best of Class: Dan Stearns, Agropur, • Swiss Style Cheese BelGioioso Cheese Inc., Green Bay, Ohio, Baby Swiss Wheel, 99.10. Weyauwega, Wisconsin, Cheddar cut Best of Class: Team Guggisberg Sugar- Wisconsin, BelGioioso Parmesan, 99.75. Third: Penn Cheese, Winfi eld, Penn- from 640, 99.05. creek, Guggisberg Cheese, Millersburg, Second: Steve Bierhals, BelGioioso sylvania, Full Cream Baby Swiss Deli Second: AMPI-Blair, Blair, Wisconsin, Ohio, 200-pound Aged Emmental Block, Cheese Inc., Green Bay, Wisconsin, Bel- Style Loaf, 98.70. Sharp Cheddar, 99.00. 99.75. Gioioso American Grana, 99.50. • Feta Third: Maple Leaf Cheesemaking Second: Swiss Team, Pearl Valley Third: Lake Country Dairy Team, Best of Class: Steve Webster, Klondike Team, Maple Leaf Cheesemakers Inc., Cheese, Fresno, Ohio, Swiss Cheese, Schuman Cheese, Fairfi eld, New Jersey, Cheese Co., Monroe, Wisconsin, Odyssey Monroe, Wisconsin, English Hollow 99.10. Cello Copper Kettle Parmesan Wheel, Feta, 99.10. Cheddar, 98.95. Third: Team Guggisberg Sugarcreek, 99.45. Second: Micah Klug, Agropur, Weyau- • Cheddar, Aged 1-2 years Guggisberg Cheese, Millersburg, Ohio, • Fresh Asiago wega, Wisconsin, Feta, 98.85. Best of Class: Terry Lensmire, Agro- 200-pound Swiss Block, 98.90. Best of Class: Team SWC, Southwest Third: Randy Timm, Agropur, Weyau- pur, Weyauwega, Wisconsin, Cheddar cut • Mozzarella Cheese LLC, Clovis, New Mexico, South- wega, Wisconsin, Feta, 98.55. from 640, 99.30. Best of Class: Candido’s Team, Dairy west Asiago, 99.30. • Feta, Flavored Second: Kiel Production Team, Land Farmers of America (DFA), Turlock, Second: Randy Krahenbuhl, BelGio- Best of Class: Luke Buholzer, Klondike O’Lakes Inc., Kiel, Wisconsin, Aged Ched- California, whole-milk Mozzarella 2017- ioso Cheese Inc., Green Bay, Wisconsin, Cheese Co., Monroe, Wisconsin, Odyssey dar - 1-2 years, 99.25. B, 97.65. BelGioioso Asiago, 99.10. Mediterranean Feta, 99.35. Third: Daniel Stearns, Agropur, Wey- Second: Roger L. Krohn, Agropur, Third: Saxon Creamery Team, Saxon Second: Terry Lensmire, Agropur, auwega, Wisconsin, Cheddar cut from Luxemburg, Wisconsin, Low Moisture Cheese LLC, Cleveland, Wisconsin, Weyauwega, Wisconsin, Feta with Pep- 640, 99.15. Mozzarella, whole milk, 97.55. Whole Milk Asiago (Fresh Style) aged percorn, 99.30. • Cheddar, Aged 2 Years or Longer Third: Team Lake Norden, Agropur, 4 months, 98.75. Third: Jim Demeter, Klondike Cheese Best of Class: Daniel Stearns, Agropur, Lake Norden, South Dakota, low-mois- • Aged Asiago (over 6 months) Co., Monroe, Wisconsin, Odyssey Pep- Weyauwega, Wisconsin, Cheddar cut ture whole-milk Mozzarella, 97.45. Best of Class: Team Almena on behalf percorn Feta, 99.05. from 640, 99.45. • Mozzarella, Part Skim of Saputo, Saputo Specialty Cheese, Rich- • Havarti Second: Land O’Lakes Kiel, Masters Best of Class: Roger L. Krohn, Agropur, fi eld, Wisconsin, Stella Aged Asiago, 99.30. Best of Class: Emmi Roth USA, Fitch- Gallery Foods Inc., Plymouth, Wisconsin, Luxemburg, Wisconsin, low-moisture Second: Mike Matucheski, Sartori burg, Wisconsin, Whole Milk Havarti, Land O’Lakes Aged Cheddar, 99.30. part-skim Mozzarella, 98.85. Co., Antigo, Wisconsin, Sartori Reserve 99.15. Third: Kiel Cheesemakers, Land Second: Team Three, Empire Cheese, Extra-Aged Asiago, 99.10. Turn to HAVARTI, page 6 a O’Lakes Inc., Kiel, Wisconsin, Aged Ched- Inc., Cuba, New York, Part Skim, 98.80. dar - Over 2 Years, 99.05. Third: Terry Lenmsire, Agropur, • Bandaged Cheddar, Mild to Luxemburg, Wisconsin, low-moisture Medium part-skim Mozzarella, 98.75. Best of Class: Saxon Cheese LLC, • Fresh Mozzarella CONTINUOUS DRY COOKER Cleveland, Wisconsin, Old English Style Best of Class: Crave Brothers Team, Cheddar, aged 5 months, 99.10. Crave Brothers Farmstead Cheese LLC, Second: Wayne Hintz, Red Barn Fam- Waterloo, Wisconsin, 99.50. ily Farms, Appleton, Wisconsin, 99.05. Second: Crave Brothers Team, Crave Third: Chris Roelli, Roelli Cheese Brothers Farmstead Cheese LLC, Water- Co., Shullsburg, Wisconsin, Roelli Haus loo, Wisconsin, 99.45. Select Mild, 98.90. Third: Crave Brothers Team, Crave • Bandaged Cheddar, Sharp to Aged Brothers Farmstead Cheese LLC, Wa- Best of Class: Wayne Hintz, Red Barn terloo, Wisconsin, 99.40. Family Farms, Appleton, Wisconsin, lot • Provolone, Mild 45826 vat 3, 99.15. Best of Class: Terry Lensmire, Agro- Second: GVC Cheesemakers, Grafton pur, Luxemburg, Wisconsin, 98.95. Village Cheese, Brattleboro, Vermont, Second: Arturo’s Team, DFA, Turlock, Queen of Quality Clothbound Cheddar California, 98.80. Reserve, 98.70. Third: Team Two, Empire Cheese Inc., Third: GVC Cheesemakers, Grafton Cuba, New York, 98.75. Village Cheese, Brattleboro, Vermont, • Provolone, Aged Queen of Quality Clothbound Cheddar, Best of Class: Team Clayton B, Fore- 98.65. most Farms USA, Clayton, Wisconsin, YIELD MAXIMIZED • Colby 99.15. Precision Heating. Waterless Cooking. Best of Class: LaGrander’s Cheese Second: Team Clayton A, Foremost Continuous Operation. Team No. 2, LaGrander’s Hillside Dairy, Farms USA, Clayton, Wisconsin, 99.00. As the premier designer and manufacturer of Inc., Stanley, Wisconsin, Colby Longhorn, Third: Team One, Empire Cheese Inc., mozzarella cheese making and cheese reduction 98.75. Cuba, New York, 98.75. machinery, Johnson Industries has been dedicated to serving the needs of cheese makers and food Second: Artisan Cheese Exchange, • Smoked Provolone processors around the world for over four decades. Best of Class: Team Lake Norden, Ag- Proven technology, robust design, and unmatched Henning Cheese, Kiel, Wisconsin, Colby reliability are found in every machine we deliver. Midget 1/6/17, 98.60. ropur, Lake Norden, South Dakota, 98.75. Third: Burnett Dairy-Wilson, Burnett Second: Team One, Empire Cheese Cooker Stretchers Rotary Molder Chillers Cutters & Shredders Complete Lines Dairy Cooperative, Wilson, Wisconsin, Inc., Cuba, New York, 98.70. Since 1964, our cooker Proven sanitary forming Innovative design features From cheese making, to stretchers have provided the technology with changeable and robust construction are processing, to packaging, Colby No. 1, 98.45. Third: C. V. 2nd Shift Team, Cedar control and reliability needed molds, our line of RMCs delivers the defining characteristics we partner with you to design to produce the finest pasta the widest range of molding of our cutting machines and a production line that supports • Monterey Jack Valley Cheese Inc., Belgium, Wisconsin, filata style cheese possible. capacities in the world. shredding systems. your unique requirements. Best of Class: Team Meister 2, Meister 98.65. Cheese, Muscoda, Wisconsin, 99.40. • Ricotta Second: Team SWC, Southwest Best of Class: Liam Callahan, Bell- TO REQUEST PRICING, CALL 608-846-4499 OR VISIT www.johnsonindint.com Cheese LLC, Clovis, New Mexico, 99.35. wether Farms, Petaluma, California, Third: Tillamook County Creamery, Whole Milk Jersey Basket Ricotta, 99.50. For more information please visit www.johnsonindint.com © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 6 CHEESE MARKET NEWS® — March 10, 2017 PEOPLE

Comings and goings … comings and goings Obituary Chobani LLC, Norwich, New York, for the International Dairy Foods Robert ‘Bob’ William Johnson has appointed Tim Brown president Association (IDFA), Washington, and chief operating offi cer, reporting D.C., has announced he will retire from DANVILLE, Calif. — Robert “Bob” Wil- They married in May 1976. to Hamdi Ulukaya, founder and CEO. IDFA on March 15 after nearly 20 years liam Johnson died Feb. 14, 2017. Through his tenure at Trader Joe’s, Brown joins Chobani with more than 30 with the association and many more Johnson was born Oct. 20, 1947, in Johnson propelled through the ranks years of experience in the food industry, following the dairy industry. Yonkers Alhambra, California, to Robert and from cashier to buyer in the corporate most recently at Nestlé Waters North oversees the research and analysis Evelyn (Gualano). The second of three offi ce. After leaving the company in the America. In his new role at Chobani, of the economic impact of marketing children, he enjoyed a close relation- early 1990s, he worked for various retail- Brown will oversee the company’s conditions, government regulations ship with his sister, Kathleen, and his ers before fi nding great success in bro- operations, sales, marketing, legal and alternative policies on the U.S. brother, Joseph. kering and consulting. In the mid-1990s, and fi nance teams as the company and international dairy industries. In Johnson attended Mt. San Antonio he and an associate partnered with looks to further increase its category addition to his expertise on the complex College before being drafted into the Whole Foods to create the 365 Everyday leadership. federal milk marketing order system, U.S. Army in 1967, in which he spent a Value brand, and in 2007 he founded Mike Herrick has been appointed Yonkers taught IDFA’s Milk Procure- majority of his enrollment stationed in Organic Foods International LLC. territory manager for Dorner Mfg. ment Workshop, helping newcomers Germany. Upon his return, he found work Johnson is survived by his wife of 40 Corp., Hartland, Wisconsin, cover- to dairy or milk procurement under- at Trader Joe’s, beginning his long and years, Jan; his sister, Kathleen Hall; his ing Western Pennsylvania, Southern stand how the industry’s complicated passionate career in the grocery industry. daughters, Audra Johnson and Ashley Ohio, Kentucky and West Virginia. regulations affect their businesses. While the food industry was his Robello; son-in-law, Mark Robello; three In this newly-created sales position Before joining IDFA in 1998, Yonkers passion, Johnson’s favorite hobby was grandchildren; nephews and one niece. with Dorner, Herrick will be work- was a tenured faculty member at The driving buses. He was hired part time as In lieu of fl owers, the family re- ing with sales channel partners and Pennsylvania State University, where a bus driver for Russell Transportation quests donations be made to George key accounts to grow the company’s he conducted research and developed — now Durham Transportation — which Mark Children’s House of San Leandro, industrial and sanitary conveyor busi- educational programs on the profi tabil- is where he met his wife, Jan, in 1974. California, at www.georgemark.org. CMN ness. Herrick began his career with ity and economic sustainability of the Dorner in September 2015 as part of state’s milk-producing, marketing and the company’s sales trainee program. processing sectors. Yonkers also served NEWS/BUSINESS “I’m ready to apply the experience on the Advisory Committee on Agri- and knowledge I’ve gained in the past cultural Statistics to USDA’s National 18 months assisting our customers Agricultural Statistics Service and was HAVARTI Second: West Seneca Cultured Divi- throughout my territory,” Herrick says. an active member of the International sion, Upstate Niagara Cooperative, West Continued from page 5 Robert Dean Yonkers, Ph.D., Dairy Federation’s Standing Committee Buffalo, New York, 5-percent Fat Cottage vice president and chief economist on Dairy Policies and Economics. CMN Cheese, 94.75. Second: Bruce Workman, Fair Oaks Third: Gillis Richards, Cabot Cream- Farms, Fair Oaks, Indiana, Havarti 1/5/17 ery Cooperative, Cabot, Vermont, Ver- vat 5, 99.00. mont Style Cottage Cheese, 94.35. Third: Team Edelweiss, Edelweiss • Gorgonzola Creamery, Monticello, Wisconsin, Ha- Best of Class: Team Salemville on varti 1/17/2017 vat 4, 98.70. behalf of Saputo, Saputo Specialty • Havarti, Flavored Cheese, Richfi eld, Wisconsin; Salemville Z>KΠDĂdžŝŵŝnjĞƐ Best of Class: Decatur Cheesemakers, Gorgonzola, 99.65. ǀĂƉŽƌĂƚŝŽŶĂŶĚƌLJĞƌĨĨŝĐŝĞŶĐŝĞƐ Decatur Dairy Inc., Brodhead, Wisconsin, Second: Team KS Selection, Costco Havarti Mediterranean Herb, 99.25. Wholesale, Issaquah, Washington, Second: Ron Bechtolt, Klondike Kirkland Signature “American Blue” Cheese Co., Monroe, Wisconsin, Dill cheese, 99.35. Havarti, 99.10. Third: Team Seymour, Great Lakes Third: Valerie Arechiga, Glanbia Cheese, Seymour, Wisconsin, Gorgon- Nutritionals, Twin Falls, Idaho, Havarti/ zola, 99.30. Garlic, 99.00. • Blue-Veined, Exterior Molding • String Cheese Best of Class: von Trapp Farmstead, Best of Class: Cesar & Heydi, Cesar’s Waitsfi eld, VT, Mad River Blue, 99.30. Cheese, Random Lake, Wisconsin, Hand Second: Blue Team, Rogue Creamery, Stretched String Cheese Batch 2, 99.50. Central Point, Oregon, Organic Caveman Second: Mark Boelk, Chula Vista Blue, 99.15. Cheese Co./V&V Supremo Foods, Brown- Third: Murray’s Cheese & Consider town, Wisconsin, Mexican String Cheese, Bardwell, Murray’s Cheese, Long Island 99.30. City, New York, Barden Blue, 98.45. Third: Little Cesar & Damaris, Cesar’s • Blue-Veined Cheese, Random Lake, Wisconsin, Hand Best of Class: Imperia Foods Stretched String Cheese Batch 3, 99.20. Montfort WI team, Schuman Cheese, • Flavored String Cheese Fairfi eld, New Jersey, Montforte Bleu You need 24/7 efficiency in your powder process. RELCO’s expertise combines leading Best of Class: Anthony Mongiello, Wheel, 98.95. edge technology with proven basic principles. Our systems provide innovative solutions Formaggio Italian Cheese Specialties, Second: Emmi Roth USA, Fitchburg, for evaporation, drying, powder handling, packaging, and automation for milk, whey, Hurleyville, New York, Strings of Cheese Wisconsin, Roth Buttermilk Blue, 98.45. lactose, permeate and WPC. RELCO designs Put You In Control of a trouble-free process Truffl e Oil & Basil, 98.70. Third: Blue Team, Rogue Creamery, that will allow you to produce more at less cost all day, every day. Second: Kevin Entringer, Baker Central Point, Oregon, Organic Oregon Cheese Factory Inc., St. Cloud, Wisconsin, Blue, 97.70. Jalapeno Peppers, 98.55. • Brick, Muenster Third: Anthony Mongiello, Formaggio Best of Class: Luke Buholzer, Klondike Italian Cheese Specialties, Hurleyville, New Cheese Co., Monroe, Wisconsin, Brick, USA | The Netherlands | New Zealand | Brazil | +1 320.231.2210 | www.relco.net York, Strings of Cheese Marinated, 98.50. 99.70. THE RELCO® ADVANTAGE • Cottage Cheese Second: Steve Buholzer, Klondike Best of Class: Cottage Team, Westby Co- Cheese Co., Monroe, Wisconsin, Brick, op Creamery, Westby, Wisconsin, 4-percent 99.60. For more information please visit www.relco.net Small Curd Cottage Cheese, 95.00. Turn to BRICK, page 7 a © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 10, 2017 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

BRICK Best of Class: Casey Berget, Chula Producers Inc. (Bar-S), Darlington, Second: Matthew Brichford, Jacobs Vista Cheese Co./V&V Supremo Foods, Wisconsin, Queso Cotija Wheel, 99.50. and Brichford Farmstead Cheese, Con- Continued from page 6 Browntown, Wisconsin, Oaxaca Cheese • Open Class: Smear Ripened Soft nersville, Indiana, Everton No. 190, 99.45 Ball, 99.35. Cheeses Third: Team Chalet on behalf of Sa- Third: Ron Bechtolt, Klondike Cheese Second: Tom Dahmen, Chula Vista Best of Class: Jasper Hill, Cellars at puto, Saputo Specialty Cheese, Richfi eld, Co., Monroe, Wisconsin, Brick, 99.55. Cheese Co./V&V Supremo Foods, Brown- Jasper Hill, Greensboro Bend, Vermont, Wisconsin, Liederkranz Cheese, 99.35. • Brie & Camembert town, Wisconsin, Oaxaca Cheese Ball, Willoughby, 99.70. • Open Class: Smear Ripened Hard Best of Class: Jasper Hill, Cellars at 99.00. Second: Murray’s Cheese & Jasper Cheeses Jasper Hill, Greensboro Bend, Vermont, Third: Torkelson Cheese Co., Lena, Hill, Murray’s Cheese, Long Island City, Best of Class: Emmi Roth USA, Moses Sleeper, 99.40. Illinois, Quesadilla, 98.95. New York, Greensward, 99.65. Fitchburg, Wisconsin, Roth Grand Cru Second: Israel Gil, Old Europe Cheese • Hard Hispanic Cheeses (Queso Third: von Trapp Farmstead, Cel- Reserve, 99.35. Inc., Benton Harbor, Michigan, 3-kilo- Duro) lars at Jasper Hill, Greensboro Bend, Second: Emmi Roth USA, Fitchburg, gram Double Cream Brie, 99.05. Best of Class: Team V&V Supremo, Vermont, Oma, 99.60. Wisconsin,Roth’s Private Reserve, 99.30. Third: Green Hill, Sweet Grass Dairy, V&V Supremo Foods Inc., Chicago, Cotija • Open Class: Smear Ripened Semi- Third: Emmi Roth USA, Fitchburg, Thomasville, Georgia, 012617, 99.00. Wheel, 99.60. soft (Semi-hard) Cheeses Wisconsin,Roth’s Grand Cru Original, • Open Class: Soft Ripened Cheeses Second: MCP Team, Mexican Cheese Best of Class: Matthew Brichford, 99.20. Best of Class: Jasper Hill, Cellars at Producers Inc. (Bar-S), Darlington, Wis- Jacobs and Brichford Farmstead Cheese, • Pepper Flavored Monterey Jack, Jasper Hill, Greensboro Bend, Vermont, consin, Cotija Wheel AF, 99.55. Connersville, Indiana, Everton Premium Mild Heat Harbison, 99.75. Third: MCP Team, Mexican Cheese Reserve, 99.55 Turn to PEPPER, page 8 a Second: Lactalis American Group, Belmont, Wisconsin, 1-kilogram Triple Cream, 99.55. Third: Aged Cheese Team, Vermont Creamery, Websterville, Vermont, St. It’s A Albans, 99.50. • Edam & Gouda Best of Class: Marieke Gouda Team, Great Time Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Belegen, 99.55. SILVER Second: Dave Newman, Arla Foods, To Buy AWARD Kaukauna, Wisconsin, Gouda wheel, 99.50. Third: Marieke Gouda Team, Marieke Silver! Gouda, Thorp, Wisconsin, Marieke Gouda Belegen (4-6 month), 99.45. • Gouda, Aged ld Europe Cheese is Best of Class: Marieke Gouda Team, proud to announce Marieke Gouda, Thorp, Wisconsin, O Brie with Peppercorns Marieke Gouda Aged, 99.65. the addition of three Second: Marieke Gouda Team, Silver medals to our vast Marieke Gouda, Thorp, Wisconsin, collection of awards from the Marieke Gouda Aged, 99.60. prestigious World Championship Third: Marieke Gouda Team, Marieke Cheese Contest held in Spain. Gouda, Thorp, Wisconsin, Marieke Gouda Mature, 99.25. The World Cheese Awards are among the • Gouda, Flavored largest and most respected cheese competitions in the world. Hosted by the SILVER Best of Class: Christopher Gonzales, AWARD Glanbia Nutritionals, Twin Falls, Idaho, U.K.’s Guild of Fine Food, the 2016 event Gouda/Green Olives & Pimento, 99.05. featured more than 260 judges scoring Second: Marieke Gouda Team, over 3,000 cheeses from 31 countries. Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Truffl e, 98.50. As with all of our cheeses, tradition, Third: Marieke Gouda Team, Marieke flavor and quality come together to Gouda, Thorp, Wisconsin, Marieke Gouda create these 2016 winners. All of our Bacon, 98.10. award-winning cheese have these • Smoked Gouda consistent features: Natural Smoked Gouda Best of Class: Saxon Creamery Team, Saxon Cheese LLC, Cleveland, Wisconsin, • Made using only the freshest milk Smoked Gouda Aged 7 months, 99.55. • Carefully hand-crafted by award- Second: Eric Steltenpohl, Saxon winning cheese makers Cheese LLC, Cleveland, Wisconsin, • Available in delectable flavors and Smoked Gouda Aged 8 months, 99.15. a variety of sizes Third: Marieke Gouda Team, Marieke SILVER Gouda, Thorp, Wisconsin, Marieke Gouda So buy some silver in the form of delicious AWARD Smoked Cumin, 98.95. award-winning Reny Picot Cheeses and • Fresh Hispanic Cheeses (Quesos taste one of the world’s leaders. Frescos) Best of Class: Marquez Brothers In- ternational, Hanford, California, Queso Panela, 99.85. Second: Marquez Brothers Interna- tional, Hanford, California, Cremoso, 99.80. A Rich Tradition of Gourmet Cheeses Camembert Traditionnel Third: Gerardo Adame, Mill Creek Cheese, Arena, Wisconsin, Queso Blanco, Proudly Hand-Crafted by Old Europe Cheese 99.65. 1330 East Empire Avenue • Benton Harbor, MI 49022 • 269.925.5003 • www.OldEuropeCheese.com • Hispanic Melting Cheeses (Quesos para Fundir) For more information please visit www.oldeuropecheese.com © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — March 10, 2017 NEWS/BUSINESS

PEPPER • Open Class: Pepper Flavored ery, Sequatchie, Tennessee, Cumberland cranberry, orange fl avoring, 99.05. Cheeses, Medium Heat batch 323, 99.25. Second: Team Hennings on behalf Continued from page 7 Best of Class: Saxon Creamery Team, Second: Saxon Creamery Team, Saxon of Saputo, Saputo Specialty Cheese, Saxon Cheese LLC, Cleveland, Wiscon- Cheese LLC, Cleveland, Wisconsin, Al- Richfi eld, Wisconsin,Blueberry Cobbler Best of Class: Team Alto on behalf sin, Gouda w/ Serrano Peppers Aged 9 pine Style 22 months, 99.15. Cheddar, 98.85. of Saputo, Saputo Specialty Cheese, months, 99.25. Third: Saxon Creamery Team, Saxon Third: Mike Matucheski, Sartori Co., Richfi eld, Wisconsin,Pepper Jack, 99.55. Second: Carr Valley Cheese Makers, Cheese LLC, Cleveland, Wisconsin, Al- Antigo, Wisconsin, Sartori Reserve Rum Second: Team SWC, Southwest Carr Valley Cheese Co. Inc., LaValle, pine Style 12 months, 99.00. Runner BellaVitano, 98.55. Cheese LLC, Clovis, New Mexico,Pepper Wisconsin, Cranberry Chipotle Ched- • Open Class: Flavored Soft Cheeses • Open Class: Smoked Soft and Semi- Jack, 99.50. dar, 98.60. Best of Class: Bryan Springborn, soft (Semi-hard) Cheeses Third: Shawn Sadler, AMPI, Jim Falls, Third: Steve Stettler, Decatur Dairy BelGioioso Cheese Inc., Green Bay, WI, Best of Class: Zimmerman Cheese Wisconsin, Monterey Jack with Jalapeno Inc., Brodhead, Wisconsin, Havarti BelGioioso Burrata with Black Truffl es, Team 2, Zimmerman Cheese, South Peppers/Vat 36, 12/27/16, 99.45. Pepper, 98.45. 99.55. Wayne, Wisconsin, Smoked Brick, 99.00. • Pepper Flavored Monterey Jack, • Open Class: Pepper Flavored Second: Lactalis American Group, Second: Team Lake Norden, Agropur, Medium Heat Cheeses, High Heat Belmont, Wisconsin, 3-kilogram Brie Lake Norden, South Dakota, Smoked low- Best of Class: Team SWC, Southwest Best of Class: Team SWC, South- with Herbs, 99.25. moisture, whole-milk Mozzarella, 98.90. Cheese LLC, Clovis, New Mexico,Pepper west Cheese LLC, Clovis, New Third: Louis Vazquez, BelGioioso Third: Zimmerman Cheese Team Jack, 99.30. Mexico,Habanero Cheddar, 98.35. Cheese Inc., Green Bay, Wisconsin, 1, Zimmerman Cheese, South Wayne, Second: Team SWC, Southwest Second: Team SWC, Southwest Cheese Zesty Marinated Hand Braided Fresh Wisconsin, Smoked Brick, 98.55. Cheese LLC, Clovis, New Mexico,Pepper LLC, Clovis, New Mexico,Habanero Ched- Mozzarella, 99.20. • Open Class: Smoked Hard Cheeses Jack, 99.25. dar, 98.15. • Open Class: Flavored Semi-soft Best of Class: Pearl Valley Cheese, Third: Team SWC, Southwest Cheese Third: Team SWC, Southwest Cheese (Semi-Hard) Cheeses Fresno, Ohio, Smoked Natural Swiss, LLC, Clovis, New Mexico,Pepper Jack, LLC, Clovis, New Mexico,Habanero Ched- Best of Class: Lake Country Dairy 97.85. 99.10. dar, 98.10. Team, Arthur Schuman Inc., Fairfi eld, Second: Team Meister 2, Meister • Pepper Flavored Monterey Jack, • Open Class: Soft Cheeses New Jersey, Yellow Door Creamery Cheese, Muscoda, Wisconsin, Smoked High Heat Best of Class: Fresh Cheese Team, Harissa Rubbed Fontal Cheese, 99.05. Colored Cheddar, 97.10. Best of Class: Team SWC, Southwest Vermont Creamery, Websterville, Ver- Second: Marieke Gouda Team, Third: Mike Nelson, Chalet Cheese Cheese LLC, Clovis, New Mexico,Ghost mont, Crème Fraîche Madagascar Marieke Gouda, Thorp, Wisconsin, Co-op, Monroe, Wisconsin, 2/6-pound Pepper Jack, 99.80. Vanilla, 99.75. Marieke Gouda HoneyClover, 98.80. Natural Smoked Baby Swiss slabs, 97.05. Second: Maple Leaf Cheesemaking Second: Nampa Mascarpone Team, Third: John (Randy) Pitman, Mill • Reduced Fat Soft & Semi-soft Team 2, Maple Leaf Cheesemakers Inc., Lactalis American Group, Nampa, Idaho, Creek Cheese, Arena, Wisconsin, Cara- Cheeses Monroe, Wisconsin, Habanero Jack, Galbani Mascarpone, 99.70. way Brick, 98.75. Best of Class: John (Randy) Pitman, 99.70. Third: Alouette Cheese USA, New • Open Class: Flavored Hard Cheeses Mill Creek Cheese, Arena, Wisconsin, Third: Maple Leaf Cheesemaking Holland, Pennsylvania, Alouette Creme Best of Class: Mike Matucheski, Reduced Fat Muenster, 99.65. Team 1, Maple Leaf Cheesemakers Inc., Fraiche, 99.40. Sartori Co., Antigo, Wisconsin, Sartori Second: John (Randy) Pitman, Mill Monroe, Wisconsin, Habanero Jack, • Open Class: Semi-soft Cheeses Reserve Black Pepper BellaVitano, 99.45. Creek Cheese, Arena, Wisconsin, Re- 99.35. Best of Class: John (Randy) Pitman, Second: Mike Matucheski, Sartori duced Fat Brick, 99.45. • Open Class: Pepper Flavored Mill Creek Cheese, Arena, Wisconsin, Co., Antigo, Wisconsin, Sartori Reserve Third: Terry Lensmire, Agropur, Cheeses, Mild Heat Farmer, 99.60. Citrus Ginger BellaVitano, 99.40. Weyauwega, Wisconsin, Reduced Fat Best of Class: John(Randy)Pitman, Second: Marieke Gouda Team, Third: Mike Matucheski, Sartori Co., Feta, 99.40. Mill Creek Cheese, Arena, Wisconsin, Marieke Gouda, Thorp, Wisconsin, Antigo, Wisconsin, Sartori Reserve Herbs • Reduced Fat Hard Cheeses Mild Chile Pepper Quesadilla, 99.60. Marieke Golden, 99.50. de Provence BellaVitano, 99.35. Best of Class: Terry Chase, Cabot Second: MouCo Cheese Co. Inc., Fort Third: Marieke Gouda Team, Marieke • Open Class: Flavored Cheeses with Creamery Cooperative, Cabot, Vermont, Collins, Colorado, MouCo PepBert, 99.55. Gouda, Thorp, Wisconsin, Marieke Sweet or Condiments Vermont 50-percent Reduced Fat Jala- Third: John(Randy)Pitman, Mill Golden, 99.40. Best of Class: Penn Cheese, Win- peno Cheddar, 99.60. Creek Cheese, Arena, Wisconsin, Mild • Open Class: Hard Cheeses fi eld, Pennsylvania, Vache: Smooth and Second: Maple Leaf Cheesemaking Chile Pepper Muenster, 99.50. Best of Class: Sequatchie Cove Cream- creamy yet somewhat curd defi ned with Team, Maple Leaf Cheesemakers Inc., Monroe, Wisconsin, Gouda, 99.55. Third: Morfi n Troy, Glanbia Nutri- tionals, Twin Falls, Idaho, Reduced Fat Cheddar, 99.30. Take Our Advice • Lowfat Cheeses Best of Class: Steve Webster, Klondike Cheese Co., Monroe, Wisconsin, Odyssey When It Comes Fat Free Feta in Brine, 99.60. Second: Ricotta Team, Lactalis Ameri- To Dairy Equipment! can Group, Buffalo, New York, Low Fat Whey Based Ricotta, 99.20. Please call today for a custom quote: (608) 358-3331 Third: Lactalis American Group, Belmont, Wisconsin, Fat-Free Feta Finding dependable suppliers and selecting the best equipment to begin and/or 6-ounce, 99.05. improve your cheese operations can be overwhelming and affect your ROI. Todd M. Martin • Reduced Sodium Cheeses That’s where Dairy Equipment Advisors’ CSE, Chief Advisor Best of Class: Connor Bowman, 45 years of experience can make a difference! Rothenbuhler Cheesemakers, Middle- Offering… fi eld, Ohio, Reduced Sodium Swiss, • Advice and recommendations on the best type of equipment 99.75. to fit your needs • Full knowledge of the availability, reliability, effectiveness Dairy Equipment Advisors LLC Second: Ryan Shaheen, Rothenbuhler and performance of the latest technology and innovations 5258 Summer Ridge Drive Cheesemakers, Middlefi eld, Ohio, Re- available within the industry save you time and money Madison, WI 53704 duced Sodium Swiss, 99.50. • Precise project implementation guidance from start to finish 608.358.3331 Third: Terry Lensmire, Agropur, • You, our client, are the sole focus of our established relationships [email protected] from across the cheese/dairy industry www.dairyequipmentadvisors.com Luxemburg, Wisconsin, Reduced Sodium Provolone, 99.40. From product planning to engineering, welding, production, operations, • Cold Pack Cheese, Cheese Food installations and customer service, we understand every detail of improving Best of Class: Widmer’s Cheese Cel- your ROI and finding you the right equipment for your project. lars, Theresa, Wisconsin, Traditional Washed Rind Aged Brick Spread, 99.45. For more information please visit www.dairyequipmentadvisors.com Turn to COLD PACK, page 9 a © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 10, 2017 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

COLD PACK Best of Class: Lyle Gast Jr., Lactalis Croc, 98.40. California, Fresh cream with a citrus USA Inc., Merrill, Wisconsin, Président Third: Old Croc Cheese, Trugman- fi nish, 99.25. Continued from page 8 Pub Cheddar Horseradish Spreadable Nash & Gilman Cheese Corp., Millburn, Third: Manon Servouse, Laura Che- Cheese lot 1/17/17, 99.50. New Jersey, Roasted Garlic & Herb nel’s, Sonoma, California, Laura Chenel’s Second: Team Pine River, Pine River Second: Schreiber Foods, Green Bay, Pasteurized Process Cheddar made with Chef Chevre 7-ounce, 99.20. Pre-Pack, Newton, Wisconsin, Chunky Wisconsin, Strawberry Cream Cheese Old Croc, 98.30. • Flavored Soft Goat’s Milk Cheeses Bleu Cold Pack Cheese Food, 99.40. Spread, 99.45. • Pasteurized Process Cheese Slices Best of Class: Team Montchevre, Third: Team Pine River, Pine River Third: Shawn Schult, Lactalis USA Best of Class: Process Slice Team, Montchevre-Betin Inc., Belmont, Wis- Pre-Pack, Newton, Wisconsin, Smokey Inc., Merrill, Wisconsin, Rondelé Organic AMPI, Portage, Wisconsin, American consin, 4-ounce Truffl e, 99.20. Bacon Cold Pack Cheese Food, 99.30. Garden Vegetable Gourmet Spreadable Pasteurized Process Cheese Slices, 97.65. Second: Team Montchevre, • Cold Pack Cheese Spread Cheese, 99.35. Second: Land O’Lakes, Spencer, Montchevre-Betin Inc., Belmont, Wis- Best of Class: Carr Valley Cheese • Pasteurized Process Cheeses Wisconsin, White American/Swiss Slice, consin, 8-ounce Pepper, 99.15. Makers, Carr Valley Cheese Co. Inc., Best of Class: Loaf Day Shift, Bongards 97.50. Third: Cypress Grove, Arcata, Cali- LaValle, Wisconsin, Swiss Almond Cold Premium Cheese, Bongards, Minnesota, Third: Slice B Shift, Bongards Pre- fornia, A blend of peppers and spices Pack Spread, 99.10. American Deli Loaf, 99.45. mium Cheese, Bongards, Minnesota, including chili threads, 98.90. Second: Lon Riedel, Lactalis U.S.A., Second: Process Loaf Team, AMPI, Processed American with Peppers Slice • Flavored Soft Goat’s Milk Cheeses Inc., Merrill, Wisconsin, Black Diamond Portage, Wisconsin, Colored American on Slice, 96.35. with Sweet Condiments Extra Sharp Cheddar Spreadable Cheese Pasteurized Process Cheese Loaf, 99.25. • Pasteurized Process Cheese Spread Best of Class: Team Montchevre, 1/20/17, 98.85. Third: Process Loaf Team, AMPI, Best of Class: Alouette Cheese USA, Montchevre-Betin Inc., Belmont, Wis- Third: Saxon Creamery Team, Saxon Portage, Wisconsin, White American New Holland, Pennsylvania, Alouette consin, 4-ounce Blueberry Vanilla, 99.50. Cheese LLC, Cleveland, Wisconsin, Pasteurized Process Easy Melt Cheese Original Creme de Brie, 99.45. Second: Team Mackenzie, Mackenzie Gouda Cold Pack Cheese Spread, 98.65. Loaf, 99.05. Second: Dairyfood USA Team, Dairy- Creamery, Hiram, Ohio, Apricot Ginger • Spreadable Natural Cheeses • Flavored Pasteurized Process food USA Inc., Blue Mounds, Wisconsin, Chevre, 99.30. Best of Class: Schreiber Foods, Green Cheeses Naturally Smoked Gouda Spread lot Third: Team Mackenzie, Mackenzie Bay, Wisconsin, Whipped Plain Cream Best of Class: Old Croc Cheese, 120717, 99.05. Creamery, Hiram, Ohio, Cognac Fig Cheese Spread, 99.25. Trugman-Nash & Gilman Cheese Corp., Third: Team Whitehall, Whitehall Chevre, 99.10. Second: Schreiber Foods, Green Bay, Millburn, New Jersey, Horseradish Pas- Specialties, Whitehall, Wisconsin, White • Surface (Mold) Ripened Goat’s Wisconsin, Plain Cream Cheese Spread, teurized Process Cheddar made with Cheddar Ranch, 98.90. Milk Cheeses 99.20. Old Croc, 98.90. • Soft Goat’s Milk Cheeses Best of Class: Cypress Grove, Arcata, Third: California Dairies, Inc., Visalia, Second: Old Croc Cheese, Trugman- Best of Class: Cypress Grove, Arcata, California, Fresh goat cheese with a California, Real Cream Cheese, 98.75. Nash & Gilman Cheese Corp., Millburn, California, Fresh cream with a citrus bloomy rind and distinct layer of edible • Flavored Spreadable Natural New Jersey, Bacon & Jalapeño Pasteur- fi nish, 99.30. black ash, 99.85. Cheeses ized Process Cheddar made with Old Second: Cypress Grove, Arcata, Turn to GOAT, page 10 a

2017 Best of Class Award Winner Making A (Flavored Pasteurized Process Cheeses) Difference... U.S. Championship Cheese Contest OUR CREDO A Healthy Alternative… We are responsible to our • All cheeses are GMO free • Certified Kosher customers and suppliers • Organic processed cheeses • Shelf Stable Cheese We are responsible to our (American, Jalapeno, • Smoked Cheese employees Smoked Gouda) • Process Loaves We are responsible to • rBST-free processed • 8 Packaging Lines the communities in American cheese • 14 Smokehouses which we live and work • No fillers such as whey • All Sizes & Shapes or NFDM Our final responsibility • Weights from is to Gilman Cheese • No artificial colors 1 oz. to 1 lb. or flavorings Corporation • Certified SQF Level 3 • Certified Organic, processing Gilman Cheese Corporation and cut and wrap 300 South Riverside Drive Gilman, WI 54433 715.447.8241, Ext. 114 [email protected] Gilman Cheese Corporation www.gilmancheese.com is a family-oriented business . . . providing benefits to make things easier on the job and to enhance our staff’s personal lives.

For more information please visit www.gilmancheese.com © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — March 10, 2017 NEWS/BUSINESS

LLC dba Nettle Meadow, Warrensburg, - Vanilla, 96.35. New York, Sappy Ewe, 98.70. Third: Smith, Pure Eire Dairy, Othello, Third: Ryan Randell & Peter Baldino, Washington, Organic Irish Homestead Old Chatham Sheepherding Co., Old Vanilla Bean Whole Milk Yogurt, 95.75. Chatham, New York, Hudson Valley • High Protein - Cow’s Milk Yogurt Camembert, 98.45. Best of Class: Westby Cooperative • Hard Mixed Milk Cheeses Creamery, Westby, Wisconsin, Smari Best of Class: Mike Matucheski, Sar- Icelandic Yogurt Plain, 99.20. tori Co., Antigo, Wisconsin, Sartori Tre Second: Adam Buholzer, Klondike Donnes, 99.80. Cheese Co., Monroe, Wisconsin, Odyssey Second: Mike Matucheski, Sartori Greek Yogurt 10-percent, 99.15. Co., Antigo, Wisconsin, Sartori Limited Third: Peter Marschall, Cabot Cream- Edition Pastorale Blend, 99.60. ery Cooperative, Cabot, Vermont, Ver- Third: Central Coast Creamery, Paso mont Greek Yogurt 10-percent, 99.10. Robles, California, Seascape, 99.50. • High Protein - Cow’s Milk Yogurt, • Butter Flavored Best of Class: Team 1, O-AT-KA Milk Best of Class: Ron Buholzer, Klondike Products Co-op Inc., Batavia, New York, Cheese Co., Monroe, Wisconsin, Odyssey Salted Butter, 99.80. Greek Yogurt Vanilla, 99.85. Photo courtesy of the Wisconsin Cheese Makers Association Second: Team 2, O-AT-KA Milk Prod- Second: Adam Buholzer, Klondike WINNING WISCONSINITES — Marieke Penterman of Marieke Gouda, Thorp, Wisconsin, with her ucts Co-op Inc., Batavia, New York, Salted Cheese Co., Monroe, Wisconsin, Odyssey U.S. Championship Cheese Contest second runner-up Marieke Gouda Belegen; Mike Matucheski of Butter, 99.50. Greek Yogurt Pomegranate Acai, 99.70. Sartori Cheese, Antigo, Wisconsin, with his grand champion Sartori Reserve Black Pepper BellaVitano, Third: Team Chaseburg, CROPP Third: Adam Buholzer, Klondike and Terry Lensmire of Agropur, Weyauwega, Wisconsin, with his fi rst runner-up Cheddar, aged 1-2 years, celebrate at the March 9 Cheese Champion Reception in Green Bay, Wisconsin. Cooperative/Organic Valley, La Farge, Cheese Co., Monroe, Wisconsin, Odyssey Wisconsin, Organic Salted Butter, 99.40. Greek Yogurt Raspberry, 99.55. • Unsalted Butter • Yogurt, All Other Milks Best of Class: Al Bekkum, Nordic Best of Class: George Roehrig and Second: Ryan Randell & Peter Baldi- Creamery, Westby, Wisconsin, Cultured Team LaClare, LaClare Farms, Malone, GOAT no, Old Chatham Sheepherding Co., Old Butter, 98.85. Wisconsin, LaClare Farms Goat Milk Continued from page 9 Chatham, New York, Mini Kinderhook Second: West Point Dairy Products, Yogurt - Vanilla, 99.80. Creek, 99.60. West Point, Nebraska, European-Style Second: George Roehrig and Team Second: Cypress Grove, Arcata, Cali- Third: Ryan Randell & Peter Baldino, unsalted butter, 98.65. LaClare, LaClare Farms, Malone, Wis- fornia, Italian black summer truffl es in Old Chatham Sheepherding Co., Old Third: Grassland Dairy Products, consin, LaClare Farms Goat Milk Yogurt soft- ripened goat cheese, 99.80. Chatham, New York, Kinderhook Creek, Greenwood, Wisconsin, Unsalted But- - Original, 99.55. Third: Jackie Chang, Haystack Moun- 99.40. ter, 98.45. Third: George Roehrig and Team tain Goat Dairy, Longmont, Colorado, • Flavored Soft & Semi-soft Sheep’s • Flavored Butter LaClare, LaClare Farms, Malone, Wis- Pasteurized goat’s milk Camembert Milk Cheeses Best of Class: Al Bekkum, Nordic consin, LaClare Farms Goat Milk Yogurt 8-ounce disk batch No. 10-7, 99.75. Best of Class: Murray’s Cheese & Old Creamery, Westby, Wisconsin, Cinna- - Blueberry, 99.50. • Semi-soft Goat’s Milk Cheeses Chatham Sheepherding Co., Murray’s mon/Sugar Butter, 98.85. • Drinkable Cultured Products - All Best of Class: Team Montchevre, Cheese, Long Island City, New York, Second: Al Bekkum, Nordic Creamery, Flavors/All Milks Montchevre-Betin Inc., Belmont, Wis- Hudson Flower, 98.40. Westby, Wisconsin, Garlic and Basil Best of Class: Ludwig Dairy, Inc., consin, 2-pound Crumble Tray, 99.65. Second: Eric Anderson & Gregory Butter, 98.65. Dixon, Illinois, Kefi r - Plain, reduced Second: Katie Fuhrmann and Team, Bankes, Old Chatham Sheepherding Third: Butter Team, Vermont Cream- fat milk, 99.90. LaClare Farms, LaClare Farms Special- Co., Old Chatham, New York, Shaker ery, Websterville, Vermont, Cultured Second: Ludwig Dairy, Inc., Dixon, ties LLC, Malone, Wisconsin, Goat Milk Blue, 98.35. Butter with Sea Salt & Maple, 98.45. Illinois, Kefi r - Strawberry, reduced fat Feta, 99.45. Third: Brenda Jensen, Hidden • Lowfat - Cow’s Milk Yogurt, milk, 99.80. Third: Trent Hendricks, Cabriejo LLC, Springs Creamery, Westby, Wisconsin, Flavored Third: Marquez Brothers Interna- Koshkonong, Missouri, Queso Cabriejo, Driftless - Cranberry Cinnamon, 98.15. Best of Class: West Seneca Culture tional Inc., Hanford, California, Pina 99.25. • Hard Sheep’s Milk Cheeses Division, Upstate Niagara Cooperative, Colada Drinkable, 99.75. • Flavored Semi-soft Goat’s Milk Best of Class: GVC Cheesemakers, Buffalo, New York, Lowfat Blended Yo- • Open Class Shredded Cheese, Cheeses Grafton Village Cheese, Brattleboro, gurt - Vanilla Maple, 98.20. Flavored & Unfl avored Best of Class: Team Montchevre, Vermont, Bear Hill, 99.70. Second: West Seneca Culture Division, Best of Class: Team Schuman, Montchevre-Betin Inc., Belmont, Wis- Second: Brenda Jensen, Hidden Upstate Niagara Cooperative, Buffalo, Schuman Cheese, Fairfi eld, New Jersey, consin, 4-ounce Crumble Apricot & Springs Creamery, Westby, Wisconsin, New York, Blended Lowfat Yogurt - Cof- Cello Shredded Parmesan, 98.35. Sage, 99.55. Ocooch Reserve, 99.65. fee, 97.10. Second: JCC-Team 4, Agropur, Je- Second: Carr Valley Cheesemakers, Third: Cedar Grove Team, Cedar Third: Dave Rapson, Country View rome, Idaho, Sharp Cheddar Feather Carr Valley Cheese Co. Inc., LaValle, Grove Cheese, Plain, Wisconsin, Do- Dairy, Hawkeye, Iowa, Vanilla Cream-Top Cut Shred, 98.30. Wisconsin, Cocoa Cardona, 99.45. natello, 99.60. Farmstead Yogurt, 96.70. Third: Team Appleton, Foremost Third: Team Montchevre, Montchevre- • Soft & Semi-soft Mixed Milk • Yogurt - Cow’s Milk Farms USA, Appleton, Wisconsin, Betin Inc., Belmont, Wisconsin, 4-ounce Cheeses Best of Class: Team Schreiber, CROPP Shredded Low-Moisture, Whole-Milk Crumble Candied Cranberry, 99.25. Best of Class: Liam Callahan, Bell- Cooperative/Organic Valley, La Farge, Mozzarella , 98.25. • Hard Goat’s Milk Cheeses wether Farms, Petaluma, California, Wisconsin, Organic Plain Grassmilk • Open Class Shredded Cheese Best of Class: Team Montchevre, Blackstone - A Bellwether Farms Origi- Yogurt, 96.60. Blends, Flavored & Unfl avored Montchevre-Betin Inc., Belmont, Wis- nal, 99.35. Second: Narragansset Creamery, Best of Class: Masters Gallery Foods consin, Trivium, 99.45. Second: Carr Valley Cheese Makers, Providence, Rhode Island, Whole Milk Inc., Plymouth, Wisconsin, Gourmet Second: Carr Valley Cheese Makers, Carr Valley Cheese Co., Inc., La Valle, Plain Yogurt, 96.45. Cheddar Blend, 99.60. Carr Valley Cheese Co., Inc., La Valle, Wisconsin, Mobay, 99.05. Third: Smith, Pure Eire Dairy, Othello, Second: Masters Gallery Foods Inc., Wisconsin, Cave Aged Cardona, 99.40. Third: Anthony Ellis, BelGioioso Washington, Organic Irish Homestead Plymouth, Wisconsin, Cheddar, Gruyere Third: Katie Fuhrmann and Team, Cheese Inc., Green Bay, Wisconsin, Plain Whole Milk Yogurt, 94.65. & Asiago Blend, 99.25. LaClare Farms, LaClare Farms Special- BelGioioso Crumbly Gorgonzola with • Yogurt - Cow’s Milk, Flavored Third: Tillamook County Creamery, ties LLC, Malone, Wisconsin, Grevalon, Sheep’s Milk, 98.85. Best of Class: Smith, Pure Eire Dairy, Tillamook, Oregon, Farmstyle Cheddar wash rind aged goat milk, 99.35. • Surface (Mold) Ripened Mixed Othello, Washington, Organic Irish Jack Shreds, 98.60. • Soft & Semi-soft Sheep’s Milk Milk Cheeses Homestead Strawberry Whole Milk • Prepared Cheese Foods Cheeses Best of Class: Sheila Flanagan, Luma- Yogurt, 96.75. Best of Class: Carr Valley Cheese Mak- Best of Class: Landmark Creamery zu LLC dba Nettle Meadow, Warrensburg, Second: North Country Dairy, Up- ers, Carr Valley Cheese Co. Inc., LaValle, Team, Landmark Creamery, Albany, New York, Briar Summit, 98.90. state Niagara Cooperative Inc., Buffalo, Wisconsin, Garlic Bread Cheese, 99.65. Wisconsin, Petit Nuage, 99.75. Second: Sheila Flanagan, Lumazu New York, Organic Whole Milk Yogurt Turn to PREPARED, page 12 a © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 10, 2017 — CHEESE MARKET NEWS® 11 CLASSIFIED ADVERTISING

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EXPORT were stronger. Grand opening Official USDA data continues to Continued from page 1 show an increase in whole milk powder (WMP) exports to Mexico, which US- from the January 2016 value. DEC says it believes represents skim USDEC reports that January trade milk powder (SMP) sales that were data confirms a slowdown in exports to misclassified at the port. Therefore, Mexico. Shipments south of the border USDEC has adjusted nonfat dry milk were valued at $93 million, down 2 (NDM)/SMP and WMP trade data to percent from last January and the account for the misclassification. lowest since August 2015. Milk powder With this adjustment, USDEC re- and cheese exports to Mexico were ports that January exports of NDM/ off, USDEC adds. Overall exports to SMP totaled 48,324 metric tons, up Japan and South America also trailed 13 percent from last January, with year-ago levels, while sales increased increased sales to Southeast Asia to China, Canada and Southeast Asia. and Pakistan. However, shipments

Photo courtesy of Whitehall Specialties U.S. cheese exports in January to Mexico fell to 19,587 metric tons, totaled 22,670 metric tons, up 3 down 2 percent and the lowest figure SLIPPERY ROCK, Pa. — Whitehall Specialties, Whitehall, Wisconsin, recently percent from a year ago. Cheese ship- since last March. held a grand opening and ribbon cutting for its new facility in Slippery Rock, Penn- ments to Mexico totaled 5,435 metric Whey exports remained strong sylvania. Karl Kramer, front right, president and CEO of Whitehall Specialties, cuts tons, down 28 percent and the lowest in January, USDEC says. Total whey the ribbon with Dennis Davin, front left, secretary of the Pennsylvania Department volume since January 2013, USDEC shipments were 41,220 tons, up 24 of Community and Economic Development, and Erin Molchany, Southwest regional reports. Cheese sales to Japan and percent from last January. Nearly half director, Offi ce of the Governor. the Middle East/North Africa (MENA) of January’s whey sales went to China, The Slippery Rock plant, which was acquired last summer, provides additional region also continued to lag, while which bought almost twice as much as capacity as the company meets the growing demands of its customer base both exports to Australia and South Korea a year ago, USDEC reports. CMN domestically and internationally. The acquisition marks the company’s fourth processed cheese manufacturing facility. The plant location will make servicing East Coast customers faster and more effi cient while also freeing up additional capacity in Whitehall’s three Wisconsin facilities. “It was a special day because it really puts a spotlight on how the company NMPF ity of MPP premiums, NMPF says. is expanding its reach and creating job opportunities,” says Dominic Galassi, far NMPF is asking for an adjustment to Continued from page 1 right, plant manager. premiums paid into the program for Whitehall Specialties already has hired 47 employees to work at the new coverage above the basic $4 margin plant, with a goal of employing as many as 80 people by the end of 2018. CMN incorporated the margin insurance level. This is necessary to incentivize program into the 2014 Farm Bill but additional participation by farmers, made several significant alterations the organizations says. In 2017, only 7 that reduced the degree of financial percent of farms enrolled in MPP have • Natural Sliced Cheese PREPARED protection farmers can obtain from elected to purchase coverage above Best of Class: Slice Samurai, Great Continued from page 10 MPP, NMPF says. $4, and those farms represent only 2 Lakes Cheese, Plymouth, Wisconsin, NMPF’s proposal includes a series percent of the milk supply. 8-ounce Havarti Shingle Slices, 98.60. of adjustments that will affect the “This is a significant drop in sup- Second: Team Pasture Pride, Pasture Second: Team Wapsie, Wapsie way both feed prices (including corn, plemental coverage since the program Pride Cheese, Cashton, Wisconsin, Valley Creamery, Independence, alfalfa and soybean meal) and milk started in 2015 and undermines the Juustoleipa, 99.55. Iowa, Sliced Colby Jack, Vat 2 from prices are calculated. The most needed viability of MPP as a national safety Third: Anthony Mongiello, Formag- 1-16-17, 98.10. improvement is restoring the feed cost net option,” Mooney says. “MPP has gio Italian Cheese Specialities, Hur- Third: Cut & Wrap Team, Cabot formula to the one originally developed become more expensive for producers leyville, New York, Betta Brie, 99.50. Creamery Cooperative, Cabot, Vermont, by NMPF, the organization says. than commercial risk management • Natural Snack Cheese Cabot Sharp Sliced Cheddar, 98.05. NMPF notes that during Congress’s programs.” Best of Class: Crave Brothers Team, • Cheese Based Spreads deliberations on the 2014 Farm Bill, Other recommendations include Crave Brothers Farmstead Cheese LLC, Best of Class: Anthony Mongiello, it implemented a 10-percent cut to determining margins monthly, rather Waterloo, Wisconsin, Jalapeno Cheddar Formaggio Italian Cheese Specialities, the weightings of all three feedstuff than bimonthly, and issuing payments Cheese Curds, 99.45. Hurleyville, New York, 2-Cheese Stuffed components of the MPP feed cost on a more frequent basis when mar- Second: Jose Marin, BelGioioso Mozzarella, 98.70. formula, based on an analysis by the gins drop. NMPF also is suggesting Cheese Inc., Green Bay, Wisconsin, Second: Rising Sun Farms, Phoenix, Congressional Budget Office. The to place the deadline for annual en- BelGioioso Fresh Mozzarella Snacking Oregon, Pesto Dried Tomato Cheese resulting feed formula understates rollment toward the end of the year Cheese, 99.00. Torta, 98.35. the price to farmers of producing 100 prior to the calendar year for which Third: Cut & Wrap Team, Cabot Third: Martha Davis Kipcak, Mighty pounds of milk, thereby overstating producers want coverage. Creamery Cooperative, Cabot, Vermont, Fine Food, Milwaukee, Martha’s Pimen- the real margins farmers are experi- Finally, NMPF recommends that Vermont Sharp, 98.85. to Cheese Mild, 98.20. CMN encing, NMPF says. the Livestock Gross Margin (LGM) “Just fixing the feed formula so it program be expanded and that produc- $0.975 — on expectations of slower returns to its originally-proposed level ers be allowed to use both MPP and FORECAST export growth due to increased competi- would have a noticeable impact on the LGM simultaneously. Under current Continued from page 1 tion from global competitors. The whey way margins are calculated,” Mooney regulations, farmers who participate price forecast is raised to $0.495-$0.525, says. “That’s the first step in improving in the MPP cannot also utilize the production of dairy products and weaker refl ecting recent market strength. the value of the MPP, although there LGM program for the remainder of exports. The forecast for fat-basis end- The 2017 Class III price forecast is are other changes that will also make the 2014 Farm Bill, which NMPF says ing stocks is unchanged. raised to $16.60-$17.20 per hundred- a difference in the future.” creates a disadvantage for producers. The cheese price forecast for 2017 weight as the higher whey price more In addition to changing the overall The LGM should complement the risk is reduced to $1.645-$1.705 per pound, than outweighs the reduced cheese feed formula, NMPF also recom- management offered by MPP, and down from $1.660-$1.730 in last month’s price, the report says. The Class IV price mends changing the data source for farmers should be allowed to utilize report, as stocks of cheese are high forecast is lowered to $14.85-$15.55, how USDA determines the individual both tools, Mooney says. and are expected to pressure prices. refl ecting a weaker nonfat dry milk monthly prices of corn, soybean meal NMPF will be sharing these The butter price forecast is raised to price which more than offsets a higher and alfalfa hay, as well as how it recommendations with members $2.120-$2.210, up from $2.045-$2.145, forecast butter price. measures the national average price of the Senate and House Agri- on continued demand strength. The 2017 all-milk price is forecast at farmers receive for milk. culture committees and urging USDA says the nonfat dry milk (NDM) $17.80-$18.40, up slightly from $17.70- Another element in need of change them to implement these improve- price is forecast lower — down to $0.925- $18.40 in last month’s report. CMN involves the accuracy and affordabil- ments as soon as possible. CMN © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2017JOIN US FOR THE WISCONSIN NATION’S PREMIER CHEESE, BUTTER AND CHEESE WHEY INDUSTRY EVENT! INDUSTRY CONFERENCE

CONFERENCE: APRIL 12 & 13, 2017 EXHIBITS: APRIL 12 | 10:30 – 5:00 PM ALLIANT ENERGY CENTER, MADISON, WI

With a long-standing reputation as the nation’s premier event for cheese, butter, and whey manufacturers, the 2017 Wisconsin Cheese Industry Conference is set to offer a record-breaking 272 exhibitors, a greater variety of educational seminars, and more networking opportunities than ever. Make plans to join us!

DAIRY MARKETING & THE NEW CONSUMER MIND ARTISAN CHEESEMAKERS MASTER WORKSHOP Consumer psychologist Kit Yarrow offers a Keynote Address to decode the mind of today’s millennials. And leaders from General Mills, Whole Foods, Learn how different milks impact your finished Organic Valley, Grassland Dairy and Wisconsin Milk Marketing Board join product in an intensive, at-the-vat training with the in to discuss niches from GMO-free to Organic, BST-free to Buy Local. Center for Dairy Research’s team of highly-skilled cheesemakers and dairy scientists. A special two- day training targeted for artisan cheesemakers! WORLD DAIRY TRADE CDR ON QUALITY CHEESEMAKING Dairy’s greatest challenges — and Trouble-shooting the cheesemaking process, opportunities — lie in marketing to Latin Center for Dairy Research’s team of dairy America and Asia. U.S. Dairy Export Council scientists explores the use of filtered milk, and Wisconsin’s International Agribusiness the pitfalls of brining and salting, and defect Center join industry exporters to help you cause, affect, and solutions. navigate world trade. FRONTIERS IN MILK, WHEY PROTEINS

WORKFORCE CONNECTIONS Center for Dairy Research teams up with

Low unemployment means a shrinking labor International Dairy Foods Association and Dairy pool for manufacturers, but this special two- Advance Business Consulting to explain the day seminar track will teach you techniques to opportunities for filtered milk and the use of successfully compete for high-quality workers dairy proteins in infant formula and yogurt. who can grow your business. Also featured: Workplace Communication Master Class and Info on Federal Immigration FOOD SAFETY FOR VALUE-ADDED & Health Care Policy. CHEESE PRODUCERS

FDA Food Safety and University researchers join Whole Foods’ Cathy Strange and industry experts REGISTER NOW: CHEESECONFERENCE.ORG to discuss the cutting edge in FSMA requirements.

APRIL 12 & 13, 2017 MADISON, WISCONSIN | ALLIANT ENERGY CENTER | WWW.CHEESECONFERENCE.ORG © 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) A record-breaking 272 companies will exhibit at WCIC EXHIBITS AND NETWORKING the Wisconsin Cheese Industry Conference. Plan your visits by reviewing our list of featured suppliers now.

A & B Process Systems 407 Fiberglass Solutions, Inc. 4434 Perten Instruments 411 SpSpectralys 335 ADI Systems Inc. 401 First ChChoice Ingredients 1115 Philquip, LLC 104 Spraying Systems Co. 1131 Advanced Detection Systems 1011 FLAIR Flexible Packaging Corporation 222 Pick Heaters Inc. 933 SPXS Flow,o Inc. 431 AGC Heat Transfer, Inc. 1212 FlexLink Systems Inc. 1123 Piller TSC Blower Corporation 334 Storax Racking Solutions | FLEXSPACE 233 Agropur Ingredients 632 Flowtrend, Inc. 423 Plastopil Hazorea Company Ltd. 1002 Stuarart W. JoJ hnson & Company Inc. 620 AgSource Laboratories 1216 Forreeigei n Type Cheesememakers Assn. 732 POWER Engineers, Inc. 20202 Sulbana Inc. 723 Air Quality Process 115 Fortress Technology, Inc. 1135 ProActive Solutions USA, LLC 528 SupplyOnOne Wiscos nsin 1100 Airgas 424 FFOSS North Ammerica 529 Prolamina 425 Sweetener Supply Corporation 731 Alce North America, Inc. 816 Foth 519 ProSpect Analytical Technology 1213 Symbiont Scicience, Engineering, and Constructionn 328 Alfa Laval Inc. 503 Fremont Indndustries, Inc. 802 PS Seasoning & Spices 415 Synder Filtration 304 ALPMA 533 Fristam Pumps USA 1200 Qcomp 320 TCC Transcontineneental Packaging 1122 Ampco Pumps Co 1004 Fuchs NNorth America 333 QLC, Inc. 613 Technology Group International 522 Anderson Chemical Co./Water Garon Foods Inc. 606 Quadbeam 1103 Management 1102 Tecnaal 919 GEAA North America 535 Qualtech 902 Anderson Chemical Company/Sanitation 1101 Tetra Pak, Inc. 400 Technololggies General Machinery CCorp. 429 Quest Industrial 907 Anton Paar USA 1016 The Probbst Group 831 GGeorgia-Pacific 1034 R. Mueller Service & Equipment Co. 1210 Thurn, Division of the Middleby Applied Biomimetic, Inc. 219 416 G-M-I, Inc. 216 R.D. Smith Co., Inc. 422 Corporation Applied Science, Inc. 1107 TMI Coatinggs, Inc. 215 Golden Industrial Refrigeration 1119 Ramaker & Associates, Inc. 324 APT-Advanced Process Technologies Inc. 928 Toray Membrane USA, Inc. 935 Graef-USA, Innc. 312 RapidPak, Division of the Middleby 416 Aquafix, Inc. 1133 Corporation Trilogy Essentntial Ingredienennts 516 Great Lakes Fan Sales, Inc. 223 Argelith Ceramic Tiles, Inc. 912 RathGibson 515 Tweet-Garot Mechanical 900 Great Norththern Corporation 934 AVEBE America 901 Reiser 506 United Industriees, Inc. 1031 Green Bay Machinery 1020 AWI Manufacturing 229 RELCO, LLC 635 UUrschel Laboratories, Inc. 829 Green BaBay Packaging Inc. 724 Badger Scale, Inc. 932 Reynolds Presto Products Inc. 822 USDA-NASS Wiscconsin Office 213 Greenwood Packaging 1134 Baker Tilly 116 Rheolution Inc. 923 Vaccuum, Pump & Compressor, Inc. 1202 Guardiian Pest Solutions 419 Bassett Mechanical 8155 Rieger Flow Products, LLC 235 Valcour Process Tecchnologies 812 H. Derksen & Sons Co. 512 Rite-Hite 1003 Bayland Buildings, Inc. 8233 Vikinng Masek Global Packaging Hadeen & Custance 1116 Technnologies 1007 Bemis Company, Inc. 70000 Rocket Industrial 315 Harpak-ULMA 403 Bentley Instruments 9220 Rockwell Automation 432 Vivolac Cultures Corprp 922 Harrt Design & Mfg., Inc. 1125 Bioionix, Inc. 11112 Rubber Fab 834 VNE Coorporation 1132 Hayssen Flexible Systems 301 Boldt Company, The 10032 Rytec High Performance Doors 234 W.M. Sprinkman Corpp. 1023 Heeritage Manufacturing, Inc. 322 BPH Pump and Equipment 1100 Sanford Rose Associates- Madison 719 Walker Engineered Products 404 Hydrite Chemical Co. 910 Boson Company 9913 Sanitary Design Industries, LLLC 113 Webber/Smith Associaates, Inc. 619 HHypred USA 701 Bruker Optics, Inc. 11013 Sanitary Solutions, Inc. 1111 Weber, Innc. 410 ID Technology 201 Bulk Lift International 9911 Scan American Corporation 734 Weiland Logistics 204 IFFM Efector 303 Bunzl Processor Division 2228 Sealed Air Cryovac 729 Werner EElectric Supply 1106 Ilapak, Inc. 323 Burkert Fluid Control Systems 310 Sealed Air Diversey 728 Wetoska Packaging Disstributors 524 Inngredion 331 Seiberling Associates, Inc., A Haskell Bytec Resource Management,, Inc. 319 615 WI Agingg & Grading Cheese Inc. 525 International Machinery Exchange 531 Company C2AE 1106 Separators, Inc. 1000 WI Milk Marketing Boaard 610 InInternational Media & Cultures, Inc. 206 Caloris Engineering 2231 SEW-Eurodrive, Inc. 402 Winona FFoods 110 ISG 1113 Cargill Salt 6116 Shambaugh & Son, L.P. 103 Winpak 915 Ivvarson Inc. 502 CEM Corporation 5523 Short Elliott Hendrickson, Inc. 332 Witt Gas Controls, LP 1033 J. Rettenmaier USA 532 Center for Dairy Research 6076 Sika Industrial Flooring 311 Wonderware Midwest 715 JLLS Automation 306 CenterPoint Energy 8801 Snow River Products 916 WOW Loogistics 1203 John Maye Company, Inc. 819 Cheese Market News 6634 Softtrace, Ltd. 929 Yamato Corporation 906 Johohnson Industries International, Inc. 604 Cheese Reporter 5504 Solvaira Specialties 507 Zepnick Solutions, Inc. 501 Kaman Industrial Technologies 111 Chem Aqua 3116 Spancrete 803 Zorn Compressor & Eqquipment 307 Karrl Schnell Inc. 612 Cherney Microbiological Servicces,e LLTD. 10028 KEI Steam Solutions, Inc. 212 Chr. Hansen, Inc. 72525 Kelleey Supply, Inc. 810 Clauger North-America Inc. 8322 Kerry Ingredients 412 Clayton Industries 12111 Koch Membrane Systems, Inc. 406 Clean Logix 1024 Koss Industrial, Inc. 500 CONNECT & CELEBRATE Complete Filtration Resources 1206 Kraemer Brothers 820 Concare 200 KROHNE/Durable Controls 225 COPRODEV PLUS 513 Kureha Ammerica 420 Every minute of WCIC offers you opportunities to create Covance 616 Kusel Equipment 1010 Coveris 925 meaningful connections with your industry partners. L. W. ALLEN,N, Inc. 211 CP Packaging LLC 210 Lallemand 1015 Here’s a look at networking opportunities at WCIC. Creative Business Services 811 Laporte Consulttanta s Corporation 302 Creative Design and Engineering, LLC 813 LomL a Systems 300 CSK Food Enrichment 325 Loos Machine & Aututomao tion 703 WEDNESDAY, APRIL 12 THURSDAY, APRIL 13 Custom Fabricating & Repair, Inc. 1207 Maainsail Global LLC 224 CVP Systems, Inc. 232 Complimentary Buffet Lunch Industry Recognition Breakfast Marchant Schmidt, Inc. 835 Cybertrol Engineering 1001 on the Exhibit Floor Marshfhfield Food Safety 203 Dairy Connection Inc. 1025 Lunch & Learn with Martin Milk Service and Marrtinti Data Specialists, Inc. 1128 Warehousing 904 Ideas Showcase WCMA and CDR Updates Mini-Seminars DCI, Inc. 1012 Masters Galallery Foods, Inc. 828 GEA Reception & U.S. Championship Delkor Systems, Inc. 720 MCT Dairies Inc. 806 Chr. Hansen Reception and Cheese Contest Awards Banquet Deville Technologies Inc. 435 MeaM d & Hunt, Innc.c 603 (Ticket Required) Dirty Ducts Cleaning and Environmental 101 Membrane Process and Controls, Inc. 207 Auction of Champion Cheeses DORAL Corporation 1120 Memmbrane System Sppecie alists, Inc. 633 Millerbernd Afterglow Reception Dorner Manufacturing Corp. 220 MEP Solutions, LLC 313 DR Tech, Inc. 1204 MICRODDYN-Y NADIR US, Inc. 433 DSM Food Specialties USA, Inc. 807 Midwest Stainless Technologies LLC 1129 DuPont 510 Millerbebernd PrProcess Systems 735 Call 608-828-4550 or email Judy Keller QUESTIONS? Ecolab Inc. 600 Milmeq 10110 9 at [email protected] ELPLAST 413 Miron Constructionn CoC ., Inc. 1022 Endress + Hauser, Inc. 733 MOCON, Inc. 824 Energenecs 329 M-Tek, Incorporateed 833 Energy Panel Structures 520 Multi-Conveyor LLC 601 REGISTER NOW: CHEESECONFERENCE.ORG Enerquip, LLC 1029 Multivac, Inc. 800 ePac, LLC 102 Natec USA 1201 ErgonArmor Corrosion Engineering 931 National Utilities Company 1104 ERIEZ 1215 Nelson-Jameson, Inc. 825 DIAMOND SPONSOR GOLD SPONSORS ESE, Inc. 722 Northfield Corporation 903 ESI Group USA 107 Northland Laboratories 511 CHEESE AUCTION RECEPTION THURSDAY CHAMPIONS THURSDAY AFTERGLOW EvaporatorDr DryerTr Technologieses, Incc. 1110 Nutricepts, Inc. 602 RECEPTION RECEPTION Excel Engineering, Inc. 804 Packaging Corpooration of America 1124 Exhibit Systems 924 Page & Pedersen International, Ltd 1035 Extrutech Plastics Inc. 1006 Parker domnick hunter - ProcessFs Filtration 702 F.N. Sheppard & Co. 716 Paul Mueller Company 534 FASTechnologyGy Group 112 Pentair Sudmo 428

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