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Black Pepper Bellavitano Wins Championship Cheese Contest

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Black Pepper Bellavitano Wins Championship Cheese Contest 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.
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