Volume 37 June 2, 2017 Number 20

Companies, experts spotlight

Like us on Facebook and follow us on Twitter! key labeling claims at retail A By Alyssa Mitchell direct sales, but for product number of manufacturers and only rbST-free milk strengthens buyers looking to meet these retailers to market only milk our standing with those custom- INSIDE MADISON, Wis. — As today’s consumer demands. that is rbST-free. ers who have choices about savvy consumers continue to Joan Behr, senior director Foremost Farms USA, where they purchase their ✦ Shuttered plant to reopen press for information on the of communications and brand Baraboo, Wisconsin, recently ingredients because rbST-free quality and background of the management, Foremost Farms announced that effective June ingredient supplies are abun- under Pineland Farms Dairy. food they buy and eat, it can be USA, says consumers want to 1, all of the raw milk purchased, dant around the world. These For details, see page 5. challenging for food companies know — and have a right to sold or processed by the coop- markets are very important to ✦ ADPI develops new to keep up with demand for know — what’s in their food erative is coming from dairy Foremost Farms because they standard for IDWM. various product claims and stan- and where it comes from. She farms pledging that their cows provide our members with stable For details, see page 12. dards in a crowded marketplace. notes research from the Center are not being treated with rbST. market access and contribute to Edward Zimmerman, found- for Food Integrity shows that To be considered rbST-free, overall profi tability.” ✦ CMN Exclusive: er of The Food Connector, a transparency is the key to Foremost Farms’ members In addition to rbST, consum- ‘Key Players’ — Our annual sales and marketing company earning trust. were required to stop using ers in the past several years profi le of who’s who serving the wholesale food “The results show that rbST on their cows by April have become increasingly in the cheese business. industry, notes there are many consumers want transparency 1, Behr says. Members were concerned about the use of For details, see page 21-65. ways a company defi nes itself, in very specifi c areas, including notified of the decision in genetically modified organ- and the label is only one. How- impact of food on health, food August 2016 to allow time for isms (GMOs) in the foods they ✦ Regional dairy groups ever, for certain segments of safety, animal well-being and the animals in their herds to purchase and consume. prepare celebrations the market, it’s important to the environment,” she says. transition to rbST-free status. Jeanne Carpenter, spe- of June Dairy Month. be aware of what consumers • No hormones, no GMOs “Our decision to move to an cialty cheese buyer, Metcalfe’s

For details, see page 68. are looking for — not only for For the past decade, many rbST-free milk supply was driven Market, Madison, Wisconsin, U.S. dairy manufacturers have in part by our infant formula says that while the non-GMO moved toward phasing out the customers who are sourcing cheeses Metcalfe’s offers cur- use of recombinant bovine rbST-free whey supplies for their rently are limited, consumers somatotropin (rbST), which is ingredients,” she says. more and more are requesting Our Exclusive Annual Profile of used to increase milk yield in Behr notes that regionally, these cheeses. Who’s Who in the Cheese Business lactating cows. other milk handlers and proces- According to The NPD By the staff of Cheese Market News While FDA, the World Health sors are moving to or already Group, a leading global infor- Organization and National have moved to rbST-free milk mation company, more than Sometimes concerns like trade wars, milk volumes and regulatory Institutes of Health indepen- requirements. half of consumers had little to changes crowd the front page. But despite uncertainty and constant dently have stated that dairy “These moves limit our abil- no awareness of GMOs in 2013. pressures, the U.S. cheese industry continues to press on toward suc- products and meat from rbST- ity to buy, sell and trade milk and That percentage now has shrunk cess — innovating and growing demand for its products. Altogether, treated cows are safe for human milk solids,” she says. “Also, our to a little more than a third. U.S. cheese companies once again set a new production record in consumption, the method has ingredient customers all have As awareness grows, more 2016, producing a whopping 12.16 billion pounds of cheese. been banned in several coun- alternative options for sourcing consumers recognize that GMOs Producing this record were a variety of companies making tries. In the United States, pub- rbST-free whey ingredient sup- have benefi ts in producing better cheese at 544 plants, according to USDA. Cheese Market News’ lic opinion has led an increasing plies. Our decision to purchase Turn to CLAIMS, page 13 a “Key Players” gives its readers an inside look at some of those companies. “Key Players” is not a ranking of the nation’s largest cheese companies, but instead celebrates the successes of cheese companies both large and small. All four dozen of the companies Construction begins in Nelson-Jameson profi led this year are making important and distinct contributions moves branch in to the growth of the dairy industry as a whole, whether that means Petaluma for Point Reyes crafting an award-winning cheese, developing new products and Texas to Amarillo packaging to meet the snack cravings of consumers, or growing POINT REYES, Calif. — Point Reyes Farmstead Cheese Co., production capacity for specialized products. We also provide a family-owned, artisan cheese producer based in Point Reyes, MARSHFIELD, Wis. — production and sales data whenever possible because we know California, this week began construction on a production and Nelson-Jameson this week these are important to a full understanding of a company and its distribution facility in Petaluma, California. announced that its Texas role in the industry. The new location in Sonoma County is 22 miles east of the branch will be moving from While each profi le within “Key Players” provides insight into a company’s headquarters in Point Reyes and will house a second Dumas to Amarillo, in a move specifi c company, “Key Players” in its entirety also is a snapshot of creamery and aging warehouse as well as the company’s distribu- that will allow the company the current industry. In the following pages, you will learn about tion center. This is Point Reyes Farmstead Cheese’s fi rst expansion to better serve its existing the latest in industry acquisitions, brand new plants and plant ex- away from the Marin County dairy farm the Giacomini family has customer base and position pansions, sustainability efforts and food safety certifi cations. New owned since 1959. Nelson-Jameson for more products, marketing programs, investments in employees and their “We are quickly reaching production capacity on the farm and growth in the South Central communities, and contest awards also are highlighted. want the ability to respond to increasing demand for our products region. To fi nd out more about the profi led companies’ latest achievements in the marketplace,” says Lynn Giacomini Stray, co-owner and This new location is and where these companies are headed, please read on. COO. “My sisters and I thought long and hard about if and how strategically designed to Turn to KEY PLAYERS, page 21 a Turn to PETALUMA, page 18 a Turn to N-J, page 15 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® — June 2, 2017 MARKET INDICATORS

Chicago Mercantile Exchange for the week ending June 1, 2017 Cash prices for the week ended June 2, 2017 CHEESE FUTURES* (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday May 29 May 30 May 31 June 1 June 2 Fri., May 26 Mon., May 29 Tues., May 30 Wed., May 31 Thurs., June 1 MAY17 1.542 4,430 1.542 4,429 1.542 4,429 1.539 5,086 Cheese Barrels JUN17 1.637 3,689 1.647 3,679 1.657 3,644 1.650 3,649 Price $1.5400 $1.5450 $1.5325 $1.4900 JUL17 1.706 3,141 1.708 3,119 1.729 3,127 1.712 3,129 Change Markets +6 +1/2 -1 1/4 -4 1/4 AUG17 1.750 3,014 1.750 2,993 1.764 2,988 1.748 3,023 Closed SEP17 1.760 2,702 1.755 2,677 1.770 2,678 1.757 2,683 Cheese 40-lb. Blocks OCT17 1.751 2,248 1.751 2,229 1.759 2,230 1.757 2,235 Price $1.7300 $1.7450 $1.7375 $1.7000 NOV17 1.740 2,446 1.734 2,425 1.744 2,427 1.741 2,432 DEC17 1.725 2,414 Markets 1.724 2,386 1.729 2,386 1.729 2,393 Change -1/4 +1 1/2 -3/4 -3 3/4 JAN18 1.718 694 Closed 1.712 693 1.710 702 1.710 706 FEB18 1.707 639 1.707 639 1.707 646 1.700 656 Weekly average (May 29-June 2): Barrels: $1.5269(+.0439); 40-lb. Blocks: $1.7281(+.0456). MAR18 1.710 557 1.705 557 1.705 570 1.705 584 Weekly ave. one year ago (May 30-June 3, 2016): Barrels: $1.4250; 40-lb. Blocks: $1.3919. APR18 1.704 470 1.704 470 1.704 471 1.700 490 MAY18 1.702 384 1.702 384 1.705 384 1.705 393 Grade A NDM JUN18 1.713 323 1.713 323 1.713 323 1.713 323 Markets $0.9350 $0.9550 $0.9500 $0.9475 JUL18 1.735 32 1.735 32 1.735 49 1.735 49 Price AUG18 1.735 27 1.735 27 1.735 27 1.735 27 Change Closed +3/4 +2 -1/2 -1/4 Total Contracts Traded/ Weekly average (May 29-June 2): Grade A: $0.9469(+.0189). Open Interest 427/27,261 393/27,123 301/27,142 416/27,919 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. Grade AA Butter Price Markets $2.3600 $2.4100 $2.4100 $2.4850 Change Closed NC +5 NC +7 1/2 DRY WHEY FUTURES* for the week ended June 1, 2017 Weekly average (May 29-June 2): Grade AA: $2.4163(+.0473). (Listings for each day by month, settling price and open interest) Class II Cream (Major Northeast Cities): $2.7954(+.1840)–$2.9376(-.1011). Fri., May 26 Mon., May 29 Tues., May 30 Wed., May 31 Thurs., June 1

Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090. MAY17 51.075 878 51.075 878 51.075 878 50.940 885 JUN17 48.925 967 48.925 967 48.925 967 49.000 961 JUL17 47.000 771 47.000 773 47.000 773 46.675 780 AUG17 45.350 675 45.350 682 45.350 682 44.500 688 California Minimum Prices SEP17 44.700 649 44.700 656 44.350 655 43.600 657 OCT17 43.125 484 43.125 491 43.000 491 42.250 489 Released June 1, 2017 NOV17 42.000 446 42.000 453 42.100 461 41.900 462 Butterfat SNF Equivalent DEC17 41.075 451 Markets 41.075 458 41.250 469 41.250 474 JAN18 39.975 133 Closed 39.975 133 41.200 135 41.475 144 Class 4a $ 2.4236/lb. $ 0.6835/lb. $ 14.43/cwt. FEB18 39.400 130 39.400 130 40.825 132 41.100 139 Class 4b $ 2.4236/lb. $ 0.7776/lb. $ 15.25/cwt. MAR18 39.000 126 39.000 126 40.250 126 40.750 130 APR18 38.000 67 38.000 67 41.050 69 41.050 76 MAY18 37.000 64 37.000 64 37.000 64 38.900 68 JUN18 37.000 66 37.000 66 37.000 66 38.250 70 JUL18 36.025 9 36.025 9 36.025 9 36.950 9 Weekly Cold Storage Holdings May 29, 2017 Total Contracts Traded/ On hand Week Change since May 1 Last Year Open Interest 70/5,950 47/5,987 45/6,011 136/6,066 Monday Change Pounds Percent Pounds Change Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Butter 32,973 +630 +3,481 +12 29,350 +3,623 *Total Contracts Traded/Open Interest reflect additional months not included in this chart. Cheese 99,857 +3,117 -286 -0 98,356 +1,501 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Dry Products* June 2, 2017

CLASS III PRICE NONFAT DRY MILK (Dollars per hundredweight, 3.5% butterfat test) Central & East: low/medium heat $.8700(+1 1/2)-$.9800(+3); YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC mostly $.8900(+2)-$.9300(+2). 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 high heat $.9900(+1 1/2)-$1.1000. 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 West: low/medium heat $.8700(+2 1/2)-$1.0000(+4); 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 mostly $.9200(+2)-$.9700(+3). 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 high heat $.9700(+3)-$1.0900(+1/2). 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 Calif. manufacturing plants: extra grade/grade A weighted ave. $0.8956(+.0226) 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 based on 8,171,285 lbs. 2017 16.77 16.88 15.81 15.22 15.57 WHOLE MILK POWDER (National): $1.2800-$1.4500. 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: $.3450-$.5700; mostly $.3700-$.4500. 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 $.3550(+1/2)-$.5950; Alyssa Mitchell, Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.4300(-2)-$.5175(-1/4). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.4000-$.5375; email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor American Copyright Conventions. No part of this publication mostly $.4200-$.4800(-2). (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.3850(-1/2)-$.5300(-1). 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 $.3375-$.4400. (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): $.7500-$1.2350; REGULAR CONTRIBUTORS ® ® News . Cheese Market News does not endorse the products mostly $.8200-$.9950. 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: $.8250(+2 1/2)-$.8800. ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2017 by Quarne Publishing LLC. (FOB) West: $.8100(+1)-$.9100; mostly $.8500(+4)-$.9000(+3). 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-$3.0500; Acid $3.4000-$3.7000. 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]) June 2, 2017 — CHEESE MARKET NEWS® 3 MARKET INDICATORS

CME FUTURES for the week ended June 1, 2017 Class & Component Prices Class III Milk* May 2017 April 2017 Fri., May 26 Mon., May 29 Tues., May 30 Wed., May 31 Thurs., June 1 Class III: MAY17 15.61 4,737 15.62 4,645 15.61 4,642 15.57 5,612 Price $ 15.57/cwt. $ 15.22/cwt. JUN17 16.51 5,140 16.56 5,100 16.70 5,050 16.66 4,911 JUL17 17.04 4,184 17.08 4,225 17.26 4,259 17.12 4,309 Skim Price $ 7.38/cwt. $ 7.23/cwt. AUG17 17.40 3,596 17.39 3,642 17.52 3,689 17.35 3,747 Class IV: SEP17 17.44 3,334 17.39 3,340 17.55 3,344 17.42 3,410 Price $ 14.49/cwt. $ 14.01/cwt. OCT17 17.24 2,711 17.24 2,714 17.38 2,722 17.30 2,805 NOV17 17.08 2,413 17.02 2,419 17.15 2,429 17.11 2,464 Skim Price $ 6.26/cwt. $ 5.98/cwt. Markets DEC17 16.86 2,341 16.84 2,345 16.88 2,364 16.95 2,427 Class II: Closed JAN18 16.71 748 16.62 749 16.63 751 16.63 761 Price $ 14.84/cwt. $ 14.81/cwt. FEB18 16.65 686 16.57 687 16.57 687 16.57 717 MAR18 16.61 635 16.59 635 16.63 638 16.59 636 Butterfat Price $ 2.4204/lb. $ 2.3618/lb. APR18 16.50 507 16.50 507 16.50 507 16.45 508 Component Prices: MAY18 16.52 453 16.52 453 16.52 460 16.47 480 Butterfat Price $ 2.4134/lb. $ 2.3548/lb. JUN18 16.60 365 16.60 365 16.55 374 16.54 403 JUL18 16.63 95 16.66 95 16.66 95 16.72 114 Nonfat Solids Price $ 0.6956/lb. $ 0.6641/lb. Total Contracts Traded/ Protein Price $ 1.7723/lb. $ 1.6955/lb. Open Interest 2,251/32,382 1,158/32,358 995/32,448 3,283/33,741 Other Solids Price $ 0.3196/lb. $ 0.3350/lb. Somatic Cell Adjustment Rate Class IV Milk* $ 0.00077/1,000 scc $ 0.00075/1,000 scc Product Price Averages: Fri., May 26 Mon., May 29 Tues., May 30 Wed., May 31 Thurs., June 1 Butter $ 2.1644/lb. $ 2.1160/lb. MAY17 14.55 526 14.55 526 14.59 526 14.49 589 Nonfat Dry Milk $ 0.8704/lb. $ 0.8386/lb. JUN17 15.93 510 15.93 510 16.02 510 16.02 508 Cheese JUL17 16.43 424 16.43 424 16.70 424 16.70 424 $ 1.5390/lb. $ 1.4960/lb. AUG17 16.68 432 16.60 427 16.88 427 17.00 427 Dry Whey $ 0.5094/lb. $ 0.5243/lb. SEP17 16.88 425 Markets 16.80 421 17.10 423 17.10 423 OCT17 16.97 436 Closed 16.85 436 17.23 438 17.23 441 NOV17 16.88 340 16.88 340 17.25 352 17.25 355 DEC17 16.94 353 16.90 353 17.10 385 17.10 373 National Dairy Products Sales Report JAN18 16.55 114 16.50 114 16.50 114 16.50 121 FEB18 16.55 132 16.55 132 16.55 132 16.55 132 For the week ended: 5/27/17 5/20/17 5/13/17 5/6/17 MAR18 16.65 176 16.65 176 16.65 176 16.65 176 Cheese 40-lb. Blocks: Total Contracts Traded/ Average price1 $1.6122 *$1.5752 *$1.5378 $1.5253 Open Interest 10/4,150 24/4,141 111/4,189 30/4,251 Sales volume2 12,269,611 *12,441,224 *11,649,494 12,749,420 Cash-Settled NDM* Cheese 500-lb. Barrels: Average price1 $1.6006 $1.5576 $1.5377 $1.5307 Fri., May 26 Mon., May 29 Tues., May 30 Wed., May 31 Thurs., June 1 $1.5278 $1.4876 $1.4573 Adj. price to 38% moisture $1.4675 MAY17 87.450 883 87.425 883 87.425 892 87.040 1,050 Sales volume2 11,846,233 13,085,102 12,612,881 11,237,229 JUN17 92.525 1,050 92.425 1,064 94.375 1,095 94.000 1,096 Moisture content 35.05 35.08 35.03 34.88 JUL17 95.425 1,015 96.150 1,012 98.300 994 98.200 991 AUG17 97.150 987 Markets 98.000 981 99.950 982 99.725 981 Butter: 1 SEP17 99.250 808 Closed 99.575 807 101.400 810 101.425 811 Average price $2.2971 $2.1881 $2.1181 *$2.1052 OCT17 100.325 501 100.600 501 102.300 503 102.375 502 Sales volume2 3,274,263 4,526,820 *4,855,903 5,357,411 NOV17 101.275 499 101.275 499 103.500 503 103.350 511 Nonfat Dry Milk: DEC17 102.500 613 103.200 611 105.000 622 104.425 627 Average price1 $0.8871 $0.8707 $0.8603 $0.8639 JAN18 103.100 231 103.025 233 105.500 233 105.500 235 Sales volume2 16,533,930 *17,407,631 17,631,598 16,271,969 Total Contracts Traded/ Dry Whey: Open Interest 93/6,844 65/6,848 184/6,891 185/7,061 Average price1 $0.4947 *$0.5173 $0.5078 $0.5171 Cash-Settled Butter* Sales volume2 6,239,194 *6,816,801 6,246,106 6,172,887 Fri., May 26 Mon., May 29 Tues., May 30 Wed., May 31 Thurs., June 1 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. MAY17 218.800 807 218.800 807 218.800 807 216.440 876 Reported in pounds. More information is available by calling AMS at 202-720-4392. JUN17 239.000 864 239.000 864 240.500 862 240.425 852 JUL17 244.750 874 244.000 884 246.250 887 246.500 885 AUG17 245.500 833 245.000 838 247.550 839 247.975 844 SEP17 246.500 1,120 Markets 244.000 1,127 248.175 1,142 247.800 1,152 OCT17 246.500 707 Closed 246.500 707 249.025 710 248.250 722 NOV17 244.725 462 244.725 462 246.725 465 247.400 467 DEC17 240.075 382 240.075 382 240.150 382 240.150 382 JAN18 229.000 50 229.000 50 229.000 53 229.000 53 FEB18 227.475 27 227.475 27 227.475 30 227.475 30 Total Contracts Traded/ Open Interest 140/6,186 33/6,208 106/6,249 143/6,335 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.

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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® — June 2, 2017 WCMA UPDATE

the researchers note that unpasteurized pasteurized milk,” according to a paper dairy products cause 840 times more in Emerging Infectious Diseases, Vol. Perspective: illnesses and 45 times more hospitaliza- 18, No. 3. WCMA tions than pasteurized dairy products. A later CDC study tracked six more Wisconsin Cheese Makers As- years of data on beverage raw milk John Umhoefer is executive sociation is clearly on record against outbreaks. “During 2007-2012, a total director of the Wisconsin Cheese the sale and consumption of raw (un- of 81 outbreaks associated with non- Makers Association. He contributes pasteurized) milk as a beverage. Raw pasteurized milk were reported from this column monthly for Cheese milk simply has no food safety steps 26 states. These outbreaks resulted in Market News®. or hurdles to stop natural pathogenic 979 illnesses and 73 hospitalizations,” organisms from moving through the researchers wrote in Emerging Infec- milking process, into the bottle and to tious Diseases, Vol. 21, No. 1. the consumer. Adding the two reports’ totals of And while FDA fi rmly joins WCMA in beverage raw milk outbreaks yields opposition to beverage raw milk, both 127 raw milk incidents, the amount our association and government food reported prominently on Foodsafety. safety leaders know raw milk cheeses gov, a U.S. Department of Health & can be produced safety. Human Services website: “From 1993 The report in this month’s Emerg- through 2012, 127 outbreaks reported Raw milk cheese ain’t raw milk ing Infectious Disease doesn’t separate to CDC were linked to raw milk. These data on beverage raw milk outbreaks outbreaks sickened 1,909 people, and The June issue of the journal Emerg- United States. Unpasteurized products and raw milk cheese outbreaks. But caused 144 people to be hospitalized. ing Infectious Disease made news with are consumed by a small percentage of luckily, other government studies from Most of the 127 outbreaks were caused a report commingling data on disease the US dairy consumers but cause 95 the Center for Disease Control and by Campylobacter, Shiga toxin-produc- outbreaks caused by beverage raw milk percent of illnesses.” Prevention (CDC) have. ing Escherichia coli, or Salmonella.” and raw milk cheese. Was that pairing A consumer reading this summary The CDC reported in a 2012 study Raw milk cheese has been respon- fair? is forced to lump raw milk cheese and that cheese made from raw milk was sible for illness outbreaks, but bever- The report by researchers at beverage raw milk into a single “danger- involved in 27 outbreaks of foodborne age raw milk incidents are far more EpiX Analytics strongly implicates ous” category. illness from 1993 to 2006. Among 121 common. unpasteurized dairy products versus The study goes on to state: “Unpas- dairy outbreaks, “65 involved cheese In 1990, researchers at the Uni- pasteurized beverage milk and cheese. teurized milk, consumed by only 3.2 and 56 involved fl uid milk. Of the 65 versity of Wisconsin pointed out the “In conclusion,” the report notes, “out- percent of the population, and cheese, outbreaks involving cheese, 27 (42 per- hurdles that cheesemaking presents breaks linked to the consumption of consumed by only 1.6 percent of the cent) involved cheese made from non- to pathogens — even for cheese made cow’s milk and cheese were estimated population, caused 96 percent of ill- pasteurized milk. Of the 56 outbreaks from unpasteurized milk. to cause on average 761 illnesses and nesses caused by contaminated dairy involving fl uid milk, an even higher “A multiplicity of practices other 22 hospitalizations per year in the products.” Put another (damning) way, percentage (82 percent) involved non- Turn to UMHOEFER, page 8 a

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with vitamins, minerals and proteins, it’s novation in natural dairy snacks, gain- a leading choice for hard-working brains ing ground with drinkable yogurts and Perspective: between meetings. Thankfully, research kefi rs, and spreading snacking joy with Dairy Marketing also reveals that ice cream is forever and pioneering Hispanic cheeses like Oaxaca, all the better if it’s made from all-natural the original string-cheese, architectural- Lynne Devereux is a consultant for milk and satisfi es a guilt-free sweet tooth. inspired ice cream sandwiches, classic the California Milk Advisory Board Boomers are running a close second Italian gelato, and authentic Labne and and a guest columnist for this in the snacking race, preferring real but- lassi. Cottage cheese makes a comeback week’s Cheese Market News®. ter on their popcorn and vegetables and as the latest breakfast snack of choice, a variety of roasted nuts while youthful packing a double-punch of protein and choices run to chilies and chia seeds. calcium, and California offers award- But across all ages, Mintel research winning styles from around the State. shows that healthy, energizing, light CMAB is known for inspiring buyers snacks are popular early in the day as they stroll the California Street of and indulgent snacks like ice cream or Dairy. Through their marketing dollars, chocolate are savored at the day’s end. dairy farmers always seem to be doing Families are opening a fridge stocked their homework, staying ahead of food with drinkable yogurts, kefi r, healthy trends and emerging research, such as wraps and plenty of portable fresh fruits the newest numbers out of national on Snacking, California-style, at IDDBA to tuck into a lunchbox. Ice pops made the benefi ts of full-fat dairy. with fruit juice and frozen yogurt give Thirty California dairy processors will Back in my day a handful of Oreos or Millennials unleashed from the kids the calcium and vitamin C they be in the CMAB booth with an inspiring a bag of Cheetos was the perfect snack to breakfast and dinner table are leading need any time of day. Proteins are variety of new ideas for snackers of all hold us until dinner. Now the snack IS the snack charge. Time and budgets fi g- delivered in cheese, dried meats, eggs, ages. Whole milk yogurt in single-serve dinner. And lunch. And breakfast. But ure heavily into choices of single-serving, plant-based proteins and a resurgence cups takes advantage of the trend for the likes of Oreos and Cheetos aren’t top nutrition-packed snacks, and this savvy of tinned tuna and sardines. fully nutritious dairy in packable sizes. of mind for the new snacking citizenry. group scans labels for ingredients that As the International Dairy-Deli-Bak- Classics like Monterey Jack and Cheddar Fuel is the operative word and nutrition spell “processed” or “fake.” Good luck ery Association’s (IDDBA) annual trade in lunch-friendly fl avors are on-trend, and the ignition. Snacks must deliver on a few fi nding salty, oil-drenched potato chips show returns to Anaheim, California, pizza cheeses from the freshest Burrata important promises: healthiness, conve- in the snack aisle. According to recent June 4-6, California turns into a snacking to Mozzarella shreds abound. I never nience and variety. Healthy snacking isn’t Mintel research, baked, roasted and mecca, and this show promises to satisfy tire of sampling the array of California’s a new trend but has exploded recently, toasted are approved techniques for like a fi ve-course meal. Since the renais- Hispanic cheeses, my go-to for a quintes- with research showing that 46 percent crisp chips made from grains, legumes, sance in artisan cheesemaking that swept sential breakfast burrito or healthy grain of adults ages 25-34 snack three or more vegetables, super seeds, seaweed and the United States two decades ago, the bowl with Panela, Queso Fresco or Cotija. times a day. For 69 percent of that group, sweet potatoes. Cheese still reigns in California Milk Advisory Board (CMAB) CMAB Cheese Expert Josiah Baird breakfast is prime snacking time. the refrigerator realm; naturally packed has fanned the fl ames of processor in- Turn to DEVEREUX, 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]) June 2, 2017 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Shuttered dairy plant in Bangor, Maine, to reopen under Pineland Farms Dairy Co. Inc. Wisconsin says ‘cheese’ By Stephanie Awe The Mars Hill facility, which also houses Pineland Farms Potato Co., has BANGOR, Maine — Pineland Farms been purchased by Bob Evans, while the Dairy Co. Inc. has acquired the former New Gloucester facility will be given an Grants Dairy plant on Milk Street in alternate use under Pineland Farms Bangor, Maine, where it will consolidate Inc., a nonprofi t supported by the Libra its cheese business. Foundation, Michelson says. The recently acquired plant, origi- The former Grants Dairy plant is nally owned by Grants Dairy, was closed expected to create about 50 jobs and by Dean Foods in 2013. provide a number of dairy farmers with Pineland Farms Dairy Co. Inc. bought an additional outlet for milk, according the facility with an equity infusion from to Michelson. the Libra Foundation, which is a private “A ripple effect will be felt through- charitable foundation in Portland, out the region,” Michelson says, noting Maine, and an owner of Pineland Farms that the Libra Foundation works to Dairy Co. Inc. The plant was purchased create an “economic engine” in Maine. for $620,000, and the company closed The plant currently is undergoing its purchase in February, says Jere about $5 million in renovations, and Michelson, president, Libra Foundation. Pineland Farms Dairy Co. Inc. is ex- The 75,000-square-foot plant will pected to transition its cheese opera- merge Pineland Farms’ cheese pack- tions to the plant by October this year. Photo courtesy of Wisconsin Cheese Makers Association aging and cheese production opera- Because the plant has room to MADISON, Wis. — Wisconsin cheesemakers joined Gov. Scott Walker, center, on tions, which previously were done at expand, Pineland Farms Dairy Co. Thursday as he signed into law a designation proclaiming cheese as Wisconsin’s separate facilities in Mars Hill and New Inc. may look to produce other dairy offi cial state dairy product. Gloucester in Maine. The facility also products at the plant in the future, The designation was proposed by a group of fourth grade students at Mineral will process milk blends. Michelson says. CMN Point Elementary in Mineral Point, Wisconsin. It was signed into law by Gov. Walker at a special signing event at Mineral Point Elementary on Thursday. The Wisconsin Milk Marketing Board also participated in the historic signing event and provided USTR seeks input on NAFTA modernization fresh Wisconsin cheese curds for the students to enjoy. Wisconsin cheese is now the state dairy product. Wisconsin cheese joins a list of WASHINGTON — The Offi ce of the IDFA, the National Milk Producers prominent state symbols including the dairy cow, designated the state’s domestic U.S. Trade Representative (USTR) Federation and the U.S. Dairy Export animal in 1971, and milk, Wisconsin’s offi cial state beverage since 1987. recently requested public comments Council repeatedly have urged admin- “We are so pleased to give Wisconsin cheese the recognition it deserves by on negotiating objectives regarding the istration offi cials and legislators to declaring it the offi cial state dairy product,” Walker says. “Today we celebrate the modernization of the North American focus on maintaining what has worked efforts of Wisconsin’s hard-working dairy farmers and cheesemakers who make us Free Trade Agreement (NAFTA). The well, such as trade with Mexico, the all proud to live in America’s Dairyland.” notice is the second step in the process top market for U.S. dairy exports. The Pictured, left to right, around Walker are Shirley Knox, Maple Leaf to negotiate updates to the 23-year-old dairy groups also have continued to call Cheese; Ron Buholzer, Klondike Cheese; Tim Omer, Emmi Roth USA; Steve trade agreement. Comments are due for improving market access to Canada Stettler, Decatur Dairy; Dave Buholzer, Klondike Cheese; Paul Witke, Zim- June 12. and tackling that country’s expanding merman Cheese; Chris Sandretti, Saputo Cheese; John Umhoefer, Wisconsin The International Dairy Foods list of protectionist policies and other Cheese Makers Association; state Sen. Howard Marklein; state Rep. Todd Association (IDFA) says it plans to barriers to U.S. dairy exports. (See Novak; Bruce Workman, Edelweiss Creamery; Linda Lee, Prairie Farms; submit comments before the deadline “USTR announces renegotiation plans Tony Hook, Hook’s Cheese Co.; and Jeff Wideman, Maple Leaf Cheese. CMN and is soliciting feedback from member for NAFTA” in the May 19, 2017, issue companies. of Cheese Market News.) “USTR is asking for detailed informa- After the public comment period tion in a number of areas important to closes, USTR plans to hold a NAFTA Dynamic Packaging to represent Dynamic our industry, including remaining tar- public hearing June 27 and publish Conveyor’s products to food, pharma sectors iffs, non-tariff barriers, rules of origin, an offi cial document with its NAFTA sanitary and phytosanitary measures, negotiating objectives July 17. Those MUSKEGON, Mich. — Dynamic Dynamic Packaging Solutions will intellectual property rights and more,” wishing to testify at the June 27 hearing Conveyor Corp. has announced that work with the food and pharmaceutical says Beth Hughes, IDFA director of must submit written notifi cation and a Dynamic Packaging Solutions LLC has industries in Pennsylvania, New Jersey international affairs. “A modernized summary of their testimony by June 12. joined Dynamic Conveyor’s team of and the New York metropolitan area for NAFTA must protect existing market Both written comments and notifi ca- conveyor sales agencies. their conveying needs. In addition to access and push forward where the tions of intent to testify may be submit- Dynamic Conveyor manufactures conveyor systems, Dynamic Packaging agreement failed. We need to hear ted online at www.regulations.gov. conveyor systems for the food processing Solutions offers a variety of equipment to members’ top priorities to make that Formal negotiations could begin and packaging industries, which includes meet the needs of the food and pharma- happen.” as early as Aug. 16, USTR says. CMN cheese, according to Dynamic Conveyor. ceutical processing industries. CMN

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Food trends among consumers are erence for less processed food is also often as fi ckle as fashion trends. One day driving menu reformulations for many Perspective: acai is the new “it” food and the next, it’s restaurants, including Panera and Mc- Dairy Marketing the food world’s acid-wash jeans. We’ve Donald’s. This trend marks a great fi t seen trends on low-carb, low-fat, sugar- for cheese since consumers rightly view Chad T. Vincent is CEO of the free and raw food come and go. Chasing cheese as real, whole food. This marks Wisconsin Milk Marketing Board food trends can be a fool’s errand as a great opportunity for cheesemakers (WMMB) and has been involved with many of these trends are irrational and to highlight the nature of their product. brand building for 30 years. Prior to short-lived. Yesterday’s cronut is today’s Transparency: The demand for joining WMMB in December, Vincent poke bowl. However, there are some con- transparency continues with today’s was lead marketer for Sartori Co. sumer trends that appear to have real consumers demanding to know where and was instrumental in building staying power and in which cheese is and how their food is made, and CPG its brand and retail business. He is almost uniquely positioned to succeed. companies are launching transparency a guest columnist for this week’s Less Processed Food: There’s been a initiatives to answer these questions. Cheese Market News®. sizable shift in consumers’ preferences For example, Chicken Of The Sea for less processed food. Retail sales recently launched an online tool that refl ect this shift away from processed allows consumers to trace the source, foods to fresh. According to data from processing location and fi shing method IRI, the fresh perimeter of the store is of the canned tuna they are buying. The Cheese perfectly positioned growing twice as fast as the total food transparency trend presents a great and beverage category as consumers opportunity for those in the cheese for today’s consumer demands seek out real, whole foods. This pref- Turn to VINCENT, page 7 a NEWS/BUSINESS

Distributor and converter Jim’s Cheese adds new products, refreshes image as it grows By Rena Archwamety works with a number of specialty, farm- Salami loaves. The company also has stead and artisan cheesemakers as well. added Evalon and Fondy Jack from WATERLOO, Wis. — Jim’s Cheese, a Its Lake Forest Artisan line includes LaClare Family Creamery, Gouda with Wisconsin cheese distributor for more award-winning products from more than Serrano Peppers from Saxon Creamery, than 55 years, started out with four 20 Wisconsin cheesemakers. Pleasant Ridge Reserve from Uplands wholesale customers and now services “We try to work with who we feel Cheese, 6-ounce random wedges of more than 2,000 customers, distribut- are the best cheesemakers,” says Chip Cupola from Red Barn Family Farms, ing in its own trucks throughout the Kubly, manager, Jim’s Cheese. “We look and exact-weight pie cuts of various Midwest and nationwide through LTL at quality more than price when decid- Marieke Gouda fl avors. The company and UPS. ing who we purchase from.” will be rolling out some additional new Known for its wax-coated novelty Jim’s Cheese recently has added a items in coming months. cheese cutouts in the shape of cows, number of new specialty fl avors and “There’s been a trend in unique and footballs or the state of Wisconsin, Jim’s Waterloo, Wisconsin, facility includes artisan varieties to its offerings. Among different cheeses,” says Holly Koller, Cheese also converts and distributes a cut-and-wrap operation, cheese wax- these are a very hot Scorpion Pepper sales manager, Jim’s Cheese, pointing a wide range of cheese types, from ing, gift box assembly, cold storage and Cheddar, a Sublime Lime Southwestern- to goat’s milk cheese as one example. 3-ounce wedges to 40-pound blocks corporate offi ces. In addition to shapes fl avored Cheddar and a Door County “Grumpy Goat from Nordic Creamery, and all sizes and cuts in between. Its and commodity varieties, Jim’s Cheese Cherry Cheddar, as well as new Colby which we have had for years, is a steady seller.” Jim’s cheese has brought in some new farmstead family cheese vendors, which it tries to feature in monthly specials to promote their cheeses. “We’ve also seen an upswing in ‘the hotter the cheese, the better,’” Koller says. “Buffalo Wing is a best seller for us, and smoked Pepper Jack is on an upswing as well.” Koller says Jim’s Cheese always is changing and updating its website, which is a great tool for bringing in new customers in addition to many word-of- mouth referrals. In May, the company launched a redesigned website that is mobile-friendly and has an entirely new look. It features the new Jim’s Cheese logo, which started appearing on new packaging and labels earlier this year. The company also maintains an active blog and an active presence on Face- book and other social media. Kubly says the new labels and website redesign are meant to refl ect the reputation of quality products and service at Jim’s Cheese. “We wanted to freshen it up, just make it look a little more upscale, to match the quality of our cheese,” he says CMN For more information please visit www.jimscheese.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]) June 2, 2017 — CHEESE MARKET NEWS® 7 GUEST COLUMNISTS CMN Exclusive!

VINCENT many health benefi ts including protein, it is made and the personalities behind Cheese is in a very strong position calcium, zinc, and vitamins A and B12. the brand. They choose “local” foods today and long term based on these Continued from page 6 Clean Labels: You’ve all certainly because they are perceived as being core elements. Now is the time to heard of the clean label trend as today’s sustainable, high quality, authentic and tell our stories of how cheese fi ts in category as the cheesemaking process shoppers are increasingly looking at fresh. Communicating these elements with what matters to consumers. The is not diffi cult for consumers to under- food labels and shunning those with to consumers can align cheese with timing has never been better. CMN stand and cheese manufacturers have ingredients they do not recognize or the attributes that matter to shoppers. great stories to tell in this area. By edu- cannot pronounce. According to Innova Though it is the nature of trends to The views expressed by CMN’s guest cating and engaging consumers in the Market Insights, nearly three-fourths come and go, the elements discussed columnists are their own opinions process by which milk is turned into the of consumers believe it is important above appear to have staying power, and do not necessarily refl ect those of cheese they love, there is an opportunity for food labels to contain mostly rec- with deep roots in consumers’ minds. Cheese Market News®. to provide the farm-to-table transpar- ognizable ingredients. Additionally, 91 ency that consumers are seeking. percent believe that food options with Health: The consumer focus on recognizable ingredients are healthier. DEVEREUX an interactive breakfast bakery and a health is not new, but what is new is Cheese is a great fi t for this trend as cheese pub where attendees will expe- Continued from page 4 the way they are thinking about health. cheese has a remarkably clean label rience cheese pairings and tapas, both As more and more people recognize that can and should be promoted to concepts ripe for rollout in retail stores. that lifestyle factors, including what consumers. A typical cheese label in- will showcase a menu for the Real Every year IDDBA’s Show and Sell offers they eat, are important in taking care gredient list includes just four things: California Kitchen with three days of outstanding educational opportunities of their health, they are no longer milk, cultures, salt and enzymes. original recipes. Don’t miss dozens of and some of the best merchandising looking for foods that just help them Local: And fi nally, the local trend on-trend snack ideas such as Tapatio ideas in the country. avoid “bad” ingredients but are looking is still strong, though it’s important to Sour Cream Summer Rolls, Farmstead Snack time is now. Whether it gets us for foods that can help them actively understand what that really means to Toma and Avocado Toast, Chocolate Milk to the next meal, satisfi es a craving, or achieve their health goals. We see this consumers. To cheese consumers, “lo- Chia Pudding, Chipotle Cheddar crisps delivers a boost of energy, if it’s healthy trend refl ected in the fact that healthy cal” doesn’t necessarily equate solely and Ciliegine-kiwi-and-grape skewers and easy to fi nd, a snack is within reach. snacks outpace indulgent snacks at to proximity or “made near me,” though with honey lime drizzle. From the state with blissful bovines retail and in the fact that year over many consumers do choose locally IDDBA’s line-up of speakers includes and a passion to please, California wel- year sales of fresh fruits and vegetables grown foods as a way to support their lo- former California former Governor Ar- comes IDDBA back to Anaheim. CMN grew faster than the total food and cal economies and to reduce food miles. nold Schwarzenegger, and we’re curious beverage category last year. Again, Consumers also view local as a proxy for if he’s switched to snacking on crispy The views expressed by CMN’s guest cheese has a great story here as cheese other attributes that they care about and crickets for body-building protein. For columnists are their own opinions and not only avoids many ingredients that “local” often means they know the story me, make it a tall glass of cold whole milk. do not necessarily refl ect those of Cheese consumers are shunning, but offers of the cheese, where it comes from, how To titillate retailers, IDDBA plans Market News®.

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Consumer, health, food safety groups bring lawsuit against FDA, HHS over GRAS rule WASHINGTON — Consumer, health Science in the Public Interest (CSPI), York against FDA and the Department consumers’ entire diet and all exposure and food safety groups have fi led a Environmental Defense Fund and Envi- of Health and Human Services (HHS) to the chemical and similar chemicals, lawsuit over an FDA rule that the groups ronmental Working Group, represented “for illegally delegating” the authority of any substance designated as GRAS by allege undermines the integrity of the by legal counsel from CFS and the envi- ensuring the safety of Americans’ food FDA or by a food or chemical company U.S. food safety system. ronmental law fi rm Earthjustice, have to “self-interested food and chemical can bypass the rigorous pre-market Center for Food Safety (CFS), Breast fi led a complaint in the U.S. District manufacturers.” review and approval process applied Cancer Prevention Partners, Center for Court for the Southern District of New The groups also allege that while to food additives. Congress mandates an open and public process, FDA allows manufacturers to GUEST COLUMNISTS make decisions about food additives without disclosure to either FDA or “FDA has a duty the public. to ensure the products UMHOEFER cally produced and 1,133 samples were FDA in August 2016 issued a fi nal international raw milk cheeses. we buy and feed our Continued from page 4 rule detailing the criteria for concluding Common pathogens Salmonella that the use of a substance in human families are safe.” and E. coli 0157 were absent in all of or animal food is “generally recognized than pasteurization or heat-treatment the domestic samples, and just 0.26 as safe” (GRAS). Unlike food additives, Cristina Stella contribute signifi cantly to the microbio- percent of international cheeses held GRAS substances are not subject to CENTER FOR FOOD SAFETY logical safety of cheese. Some, such as Salmonella. Listeria monocytogenes FDA pre-market approval, but they milk quality management, lactic culture was found in fi ve international cheeses must meet the same safety standards management, pH control, salt addition, and four semi-soft U.S. cheeses and one as approved food additives. and controlled curing conditions are hard cheese — only 1 percent of the The rule addresses the types of “The GRAS exemption was initially established technologies. Others rep- domestic cheese samples. specifi c evidence that can be used to created to cover ingredients that are resent potential opportunities, such as Listeria, FDA concluded in its “Sum- demonstrate safety as well as the role of widely known to be safe, such as veg- natural inhibitory substances in milk, mary Report: Raw Milk Cheese Aged 60 publications in evaluating whether the etable oil, but has been applied in recent and antibacterial substances, e.g. nisin Days,” remains a concern in semi-soft scientifi c evidence of safety is “gener- practice to novel chemicals and is now and lysozyme,” researchers wrote in cheese and “the agency will be actively ally available and accepted,” FDA says. a loophole that has swallowed the law,” the Journal of Food Protection, Vol. working with industry to address strate- The rule went into effect Oct. 17, 2016. the groups allege. 53, No. 5. gies to signifi cantly minimize or prevent GRAS criteria require that the CFS also fi led suit in 2014 to chal- Raw beverage milk, on the other contamination.” safe use of ingredients in human and lenge FDA’s use of an interim rule that hand, lacks these hurdles. A USDA study All raw-milk dairy products must animal food be widely recognized by initially put this practice into place. of pathogens in bulk tank milk published be made with utmost care, and dairy the appropriate qualifi ed experts, FDA That successful challenge forced FDA to in the Journal of Dairy Science (Vol. 87, processors large and small must says The fi nal rule also formalizes the stop using the interim rule and instead Issue 9) found 2.6 percent of 861 bulk readily adopt safety advances that voluntary GRAS notifi cation procedure, fi nalize the GRAS rule. This new lawsuit tanks in 21 states carried Salmonella. protect consumers against pathogens. which originally was established under challenges the fi nal rule that formalizes In addition, Listeria monocytogenes But the processing, handling, and an interim policy and pilot program for this practice. was found in 6.5 percent of samples. contamination-potential of raw milk human food in 1997 and animal food “FDA has a duty to ensure the prod- Last summer, FDA reported on a cheese and beverage raw milk are not in 2010. (See “FDA issues fi nal rule ucts we buy and feed our families are sweeping program to collect and test the same, and should not be conjoined on GRAS food ingredients; consumer safe,” says Cristina Stella, staff attorney foreign and domestic cheeses made in a study of dairy food safety. CMN groups voice opposition” in the Sept. for the CFS and co-counsel in the case. from unpasteurized milk. Rather than 2, 2016, issue of Cheese Market News.) “The secretive GRAS system makes it looking at illnesses, this study directly The views expressed by CMN’s guest However, the groups bringing the impossible for FDA to carry out its core tested cheese for pathogens. The agency columnists are their own opinions lawsuit say that while federal law re- responsibility to the public.” collected 1,606 samples of raw milk and do not necessarily refl ect those of quires FDA to ensure that substances Plaintiffs are requesting that the cheese — 473 samples were domesti- Cheese Market News®. used in food are safe, taking into account court enter an order: • Declaring that the defendants have violated the U.S. Constitution, the PRIVATE LABEL Food, Drug and Cosmetic Act (FDCA), RETAIL and the Administrative Procedure Act FOODSERVICE by promulgating the GRAS rule; • Declaring that the GRAS rule is unlawful insofar as it does not require FDA to independently review GRAS Old World Creamery is your determinations, does not require FDA to receive notice of GRAS determina- new choice for butter! tions and their basis, does not require A Better Butter from Old World Creamery, offering … the public to receive notice of GRAS • Butter Conversion • 1 lb. Solid determinations and their basis, does • Bulk Butter • Sweet Cream not require manufacturers to maintain • 1 lb. Quarters Hand-Rolled Butter a record of GRAS determinations and • 8 oz. Two Stick their basis and does not set forth criteria for GRAS status that are consistent with Convert Your Butter or Convert Our Butter. the FDCA; Private Label — “Yours or Ours” • Vacating the GRAS rule with directions to FDA to correct the legal defi ciencies found by the court; • Retaining jurisdiction in this action to ensure compliance with its For more information, contact: decree; [email protected] • Awarding plaintiffs attorney fees www.owcreamery.com and all other reasonable expenses incurred in pursuit of this action; and Old World Creamery • 1606 Erie Avenue • Sheboygan, WI 53581 • 920.550.4443 • Granting other such injunctive and/or declaratory relief as the court For more information please visit www.owcreamery.com deems necessary, just and proper. 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]) June 2, 2017 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

U.S. House members introduce bill to double The McCully Group LLC marks fi ve years funding for two export promotion programs in business, launches updated website

WASHINGTON — U.S. Reps. Dan billion under a less than full employment NEW BUFFALO, Mich. — The Mc- partments. Newhouse, R-Wash., and Chellie scenario, they say. Cully Group LLC, a Michigan-based In addition, McCully has conducted Pingree, D-Maine, recently introduced “Throughout their history, these suc- provider of management consulting Dairy 101 training seminars and writes the Cultivating Revitalization by Ex- cessful public/private partnerships have services for dairy and food companies, a monthly dairy market outlook report panding American Agricultural Trade cultivated hundreds of billions of dollars has launched a new website as the — The McCully Report. and Exports (CREAATE) Act. The bill is in exports and created millions of Ameri- company marks fi ve years in business. A member of the American Dairy designed to reassert the importance of can jobs, both in the agriculture sector After 15 years working in Dairy Products Institute Center of Excel- USDA’s Market Access Program (MAP) and in support industries,” Newhouse and Procurement at Kraft Foods, Mike lence, McCully has worked on dairy and Foreign Market Development Pro- Pingree say. “Without these programs, it McCully left in early 2012 to start The industrywide initiatives including gram (FMDP) to America’s agricultural is very likely that the United States would McCully Group LLC. Over the past improving price discovery for Chicago producers and economy as a whole, and not be the net agricultural exporter that fi ve years, the company has worked Mercantile Exchange (CME) nonfat provide the U.S. agricultural community we are today.” with many of the top dairy and food dry milk, proposing a new CME dry with the tools needed to retain its edge However, statutory funding for MAP companies in North America as well whey spot market, and defi ning the in an increasingly competitive global and FMDP has been static since the 2002 as global food companies, private economic benefi t to the dairy indus- economy, the bill sponsors say. Farm Bill, they add. equity fi rms and major consulting try by moving to DIAAS (Digestible The CREAATE Act would double “Practically, those funds have been fi rms. Projects have included feasibil- Indispensable Amino Acid Score ) for funding for MAP and FMDP, incremen- eroded in recent years by infl ation, ity studies for new plants and product protein quality measurement. tally phasing in increases over fi ve years. administrative costs and sequestra- lines, due diligence on investments The new website — www.themc- This increase, while a fractional portion tion,” Newhouse and Pingree say. “The and acquisitions, market research cullygroup.com — has an updated look of the USDA and the federal budget, programs have only been sustained and business development strategies, featuring fresh graphics and content. would provide an enormous return on through support and resolve from the among others. Visitors can access The McCully Re- investment for America’s agricultural private sector partners.” McCully notes he also has worked port and get a comprehensive look at community and the U.S. economy as a Meanwhile, America’s competitors with numerous companies to develop the company’s services. whole, the lawmakers say. have ramped up their own export promo- commodity risk management policies Visitors also can access Dairy 101 Doubling public funding for MAP tion, they add, noting for example, the Euro- and procedures as well as purchasing training modules including “Dairy and FMDP, coupled with increasing pean Union spends more for the promotion strategies. The company offers out- Economics 101,” “Developing a private contributions from 10 percent of wine ($255.36 million for 2017) than the sourced risk management services Purchasing Strategy,” “Milk Pricing to 50 percent, would result in average U.S. spends for the promotion of all com- and works on organizational design 101” and “Setting Up a Commodity annual gains in GDP of $4.5 billion to $6 modities through MAP and FMDP. CMN for purchasing and supply chain de- Risk Management Program.” CMN

Your Brand Specialty Cheese

Exciting New CLEAN Label Cheeses: Pacific Gold Creamery offers retail sizes for Organic and STRATEGIC CONSULTING FOR Non-GMO Project Verified cheeses including Ricotta, DAIRY AND FOOD COMPANIES Fresh Mozzarella, Feta and chunk/shred varieties. The McCully Group ● Non-GMO Project Verified has worked with many of ● Organic/NGMO the top dairy companies in North America as well Contact Mike for his latest as major multi-national dairy market food companies. Client outlook report engagements include: • Business consulting • Procurement and Mike McCully supply chain strategies [email protected] CALL US TODAY…Private Label Made Simple • Commodity risk management Office 312-646-0361 Pacific Gold Creamery • Riverbank, CA • (209) 863-8650 www.themccullygroup.com www.pacificgoldcreamery.com

For more information please visit www.pacifi cgoldcreamery.com For more information please visit www.themccullygroup.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® — June 2, 2017 NEW PRODUCTS FOR DAIRY MANUFACTURERS

Delta T Systems Inc. offers seven chiller models with variable speed compressors RICHFIELD, Wis. — Delta T Sys- “green” compressor technology from logged, and alarms can be transmit- evaporators that help reduce energy tems Inc. has announced a break- the HVAC industry to produce up to ted in real time to allow complete demand as well as microchannel through in the design and effi ciency 50-percent energy savings over tra- viewing and operational control via aluminum condenser coils that of its U.S.-made industrial process ditional hot gas bypass regulation. PLC, PC, tablet or phone. In addi- eliminate galvanic corrosion, the chillers. These energy cost savings can pay tion, the chillers offer other standard company says. The Delta T Systems chillers with for the chiller investment in less communication protocols, including Delta T Systems’ adaptive controls variable speed compressors operate than three years, the company says, Modbus and Ethernet. help ensure that the chiller system effectively between 10 percent and adding that these cost savings can Each unit has controls that can will continue to operate in the event 100 percent of their rated capacity, help users lower production costs regulate temperature to within 0.5 of a problem, and it will not shut down meaning a 10-ton chiller can operate and offer more competitive prices. degrees Fahrenheit, the company completely. The process can continue effi ciently as both a 1-ton and a 10-ton The chiller control allows for says. Other important features in- to operate without any downtime or chiller, along with ranges in between, cloud-based remote management clude electronic expansion valve lost production until the root cause according to Delta T Systems. The with operational data sets, including technology with high accuracy me- of a problem is identifi ed and dealt company offers seven chiller models suction and discharge temperatures tering to deliver precise refrigerant with, according to the company. with a variable speed compressor: 1-, and pressures, water temperatures fl ow and variable speed condenser For more information, call 262-628- 2-, 3-, 5-, 7.5-, 10- and 15-ton. and pressures, tank level and other fans. The chiller also offers over- 0331 or visit www.deltatsys.com. CMN This new design applies variable sensor inputs. These data sets are sized stainless steel brazed plate WeighPack announces cheese weighing solution

LAS VEGAS — WeighPack Systems Inc.’s PrimoCombi 0.5L multi-head weigher is a compact, complete weighing solution designed for high- performance applications and tight accuracy requirements. With an array of unique features, the PrimoCombi aims to challenge current views of weighing automation and provide a glimpse into the future of cheese packaging innovation, ac- cording to WeighPack. The PrimoCombi’s structural de- sign, suitable for the food and dairy in- dustries, consists of 304 stainless steel construction. Open frame assembly leaves no small crevices for bacteria to hide, making the PrimoCombi ideal for applications with stringent sanitization standards. Available in 10 and 14 weigh-bucket combinations, the PrimoCombi utilizes an advanced CAN bus wiring system, housing all electrical components remotely and eliminating risk of damage during cleaning, WeighPack says. In addition, a tool-less adjustable hopper makes loading product easy and convenient, the company says. Vibratory pan feed mechanisms and stagger dump settings also help en- sure that product freely fl ows through the machine. By using a combination of three to fi ve weigh-buckets, the PrimoCombi maintains accuracy to one one-hundreth of a gram and eliminates excess product giveaway. For certain production requirements, the PrimoCombi also is capable of sorting and mixing, according to WeighPack. The PrimoCombi comes stan- dard with a Windows 360 operating system that can be interfaced with any ERP/MRP software. This feature allows for a complete operational overview, remote control of machine functionality and total reporting transparency, WeighPack says. For more information, visit www.weighpack.com. CMN For more information please visit www.caputocheese.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]) June 2, 2017 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

Garon Foods Inc.’s fresh products add unique fl avor, fl air to cheese and dairy products HERRIN, Ill. — The Griesbachs began pepper fl avor would migrate throughout Foods the virtuous values and productive with items including olives, artichokes, as a small dairy operation in Wisconsin the cheese; and principles we developed as a Midwestern cayenne, chipotle, pepper blends and producing cheese, milk, cream, ice cream • Processing peppers safely in an farm family and integrated those values anything else that can be fermented. and butter and later expanded into ex- environmentally-friendly manner with and principles into the company,” Gries- The company also offers a line of fruits perimenting with adding different fruits superior quality. bach says, noting those values and prin- and spices that can be added to oils to and vegetables like strawberries, apples, Griesbach says this enables consum- ciples include the initiative to excel to be used for cheese rubs. pickles, tomatoes and fi nally peppers ers to taste the cheese, then the pepper, excellence, the persistent commitment “Garon focuses primarily on one long- into cheese. followed by the heat of the pepper. to integrity and the innovation to gain term goal: Satisfying customers over the When Gary and Sharon Griesbach fi rst The goal is to entice consumers to enjoy the intelligence needed to effi ciently and long haul by continual improvement, began producing, processing and selling another piece and to create a market for progressively produce the best quality, striving to surpass the status quo of ac- fresh peppers for use in cheese on their cheese by reaching people who are not eat- safest food products possible. ceptable quality and expected service,” small dairy farm in the late 1970s, their ing conventional cheese, Griesbach says. Today, the company has dubbed this Griesbach says. “Garon ardently seeks fi rst jalapeno peppers were produced in In addition, Garon Foods aims to the “Garonway.” new ideas, the development of new their garden, with an offi ce in the corner create a superior product that will con- As the company has grown, it has products, better handling procedures of their living room. tinually grow and create value for the honed its focus on incorporating new and innovative processing techniques to Now, nearly 40 years later, Garon U.S. agriculture community in local rural food products into cheese. In particular, make the customer’s job easier because Foods Inc. is an international company areas and across the country. the company is fulfi lling the fermented Garon prosperity is a direct result of a job based in Herrin, Illinois. It produces a “Sharon and I have brought to Garon ingredient niche that is currently growing well done for the Garon customer.” CMN wide variety of fresh products for use in cheese and other dairy products. Garon Foods offers various food and food products to industrial, institutional and foodservice companies. Garon’s Mechanically Infused Process is used to process hundreds of fresh-like her- ® baceous plants specifi cally designed for dairy and other industries for products such as cheese, ice cream, cottage Garon Foods cheese, cream cheese, yogurt, whey, milk drinks and more. By using herbaceous plants processed with Garon’s Mechanically Infused Pro- cess, the company is able to stimulate the natural fl avor of each fruit and vegetable to migrate through products, creating a full-bodied fl avor-fi lled profi le, says Gary Griesbach. “Garon works with dairy manufactur- ers and other industries to develop the taste profi les people crave, meeting cus- tomers’ requests,” Griesbach says. “Garon performs R&D and does taste testings to determine the delightful, delectable and desired palate-pleasing profi le for various demographic delineations.” From Concept to Creation While the company makes many products, its fl agship continues to be peppers, Griesbach notes. The company we’ll help you develop the product you want! previously was known as Griesbach’s Freedom Farm Pepper Business before it was incorporated as Garon Foods Inc. Garon Foods offers a variety of products to meet your needs. — a combination of Gary and Sharon’s names — in 1994. Peppers, specialty items, custom blends, salsa, The company developed an innovative way to process peppers that took decades fruits, vegetables, flavorings, spices, and to perfect and from which the Garon Me- oils are available in frozen, dried, shelf chanically Infused Process was borne. The process includes seven fundamental steps stable, IQF, and more. Contact us Gary and Sharon identifi ed to resolve fundamental objectives, which include: today to see how Garon can • Enabling peppers to be added exceed your expectations. to natural cheese without the natural cheese crumbling after aging; • Processing peppers and making them commercially sterile, thereby en- abling the peppers to be added to natural cheese after pasteurization; • Processing peppers using only 900 Camarato Drive Herrin, IL 62948 natural ingredients; Phone: 618.942.4810 Fax: 618.942.4811 • Processing peppers and allowing [email protected] them to be presented in a colorful par- www.garonfoods.com ticulate visible identity; • Processing peppers so that particu- late identity is uniform; • Processing peppers so that the For more information please visit www.garonfoods.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]) 12 CHEESE MARKET NEWS® — June 2, 2017 NEWS/BUSINESS

ADPI develops new standard for IDWM Multi-Conveyor LLC receives safety award ELMHURST, Ill. — The American All ADPI product standards are Dairy Products Institute (ADPI) re- available for industry use. They can be cently released a new offi cial ADPI downloaded by selecting the “Product standard for instant dry whole milk Standards” button located on the ADPI (IDWM). As the world’s “go-to” au- website at www.adpi.org. thority on dairy ingredients, ADPI “We hope that these industry is committed to the development standards set by ADPI will provide of dairy ingredient standards and the industry and our customers with specifi cations. a better understanding of the function “An important part of the mission and makeup of the many nutritious of ADPI is the development of industry dry dairy ingredients produced in the standards for dairy ingredients that U.S., and become globally recognized serve to build customer and consumer terms of reference for these products,” confi dence and trust in U.S-produced Thomas says. products,” says David Thomas, CEO, The new IDWM standard also ADPI. “We are pleased to add instant will be included in the ADPI Dairy dry whole milk to the portfolio of Ingredient Standards publication. products that are covered by an ADPI This publication is divided into three Photo courtesy of Multi-Conveyor LLC standard.” sections, which include a milk section, WINNECONNE, Wis. — For the fourth time in fi ve years, Multi-Conveyor ADPI urges the industry to use whey section and a process section. LLC was presented with the award for Outstanding Manufacturing Safety Per- ADPI product standards as a guide To purchase the ADPI Dairy In- formance from Acuity Insurance, a property and casualty insurer, headquar- in the manufacturing, marketing and gredient Standards publication, visit tered in Sheboygan, Wisconsin. The award recognizes the company’s minimal purchasing of dairy products for use as www.adpi.org, call 630-530-8700 ext. employee loss-time accidents, its work environment and a concern for the functional and nutritional ingredients. 224 or email [email protected]. CMN well-being of its employees, among other factors. The plaque was presented by Gwendolyn Arps (third from left), senior loss control representative, Acu- ity, to Joe Miller (second from left), COO, and Janice Wuestneck (left), safety Conventional dairy ads increase 43 percent coordinator, Multi-Conveyor. Also accompanying the award presentation was Tom Paroubek, owner, Paroubek Insurance Agency of DePere, Wisconsin. CMN WASHINGTON — The total number cheese blocks had a weighted aver- of conventional dairy advertisement age advertised price of $7.16, up from last week increased 43 percent from $5.82 one week earlier and $6.82 one the prior week, says USDA’s Agricul- year ago. tural Marketing Service (AMS) in its AMS says natural varieties of latest weekly National Dairy Retail 8-ounce cheese shreds last week had Report released May 26. a weighted average advertised price AMS says national conventional of $2.19, up from $2.18 one week varieties of 8-ounce natural cheese earlier and unchanged from a year blocks last week had a weighted earlier, while 1-pound cheese shreds average advertised price of $2.07, had a weighted average advertised down from $2.26 one week earlier price of $4.47, up from $4.41 one week and $2.24 one year earlier. earlier and $4.16 one year earlier. Natural varieties of 1-pound Meanwhile, national conven- cheese blocks last week had a tional butter in 1-pound packs weighted average advertised price last week had a weighted average of $3.85, up from $3.47 one week advertised price of $3.57, up from earlier but down from $4.97 one year $3.21 one week earlier and $3.13 earlier, AMS says, while 2-pound one year earlier, AMS says. CMN

City of Lynden, Washington, Darigold Ultra-Pure Lactose™ vs collaborate on water reclamation project Conventional Lactose System LYNDEN, Wash. — A project made pleased that we’ve been able to fi nd „ Comparable capital and operating costs possible by Darigold Inc. and a grant a way to reuse excess condensate „ Virtually no sugar water to recycle: from the Washington state legislature water from our dairy farm milk sup-  Lower energy costs soon will be under construction. When ply and plant process. It’s a win-win  Higher yields complete, the project will provide the partnership.”  Higher evaporator and crystallizer capacity opportunity for the City of Lynden, The project has been under dis- „ Potential elimination of Washington, to draw as much as 20 cussion for nearly two decades but polyphosphate percent more drinking water from become possible recently after the city „ Superior product quality: the Nooksack River. received a $2 million state grant. The Typical Ultra-Pure  Pure, snow-white powder Edible Lactose Lactose™ The project will pipe condensed project will break ground this summer  Clear and colorless in solution Low bacterial counts water left over from Darigold’s Lynden and is expected to be complete some (Both at 40% TS)   Premium price for edible product facility’s powdered milk production time in 2018.  Pharmaceutical quality process to a point across from Lyn- “The importance of this project den’s domestic water intake on the to the City of Lynden can’t be over- Nooksack River. This will allow the stated,” says Lynden Mayor Scott 901 Main Street city to send this water to its new $35 Korthuis. “Darigold and the city have P. O. Box 158 million water treatment plant and worked very hard for a very long time to Mantorville, MN 55955 507.635.5600 produce water for domestic use. bring this project to fruition. Darigold [email protected] “We are glad to partner with the has been a great partner and a great www. kellertec.com City of Lynden on this project,” says corporate citizen in our community. Scott Burleson, senior vice president We look forward to many more decades For more information please visit www.kellertec.com of operations, Darigold. “Darigold is of that successful partnership.” 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]) June 2, 2017 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

CLAIMS According to a recent report from is ultimately left to the individual com- response to consumer demand and market research fi rm Packaged Facts, pany, whose response is often grounded shifting values. Continued from page 1 more than half of U.S. consumers (58 in the desire to be competitive in a “REAL Certifi ed is offering a solu- percent) are more concerned about changing marketplace and proactively tion in a space where transparency is and more resilient crops; however, for food animal welfare than they were just responsive to emerging trends, Pack- in increasing demand,” he says. “The many of those aware, the benefi ts don’t a few years ago. aged Facts says. mark offers conscious consumers and outweigh their worry, making GMOs the Rising interest in animal welfare Several years ago, the U.S. Health- foodservice operators a tool to effec- fastest-growing food additive concern, issues is due in part to consumers’ ful Food Council (USHFC) launched a tively communicate their values with according to NPD Group research. increased concern about the safety Reasonable Epicurean and Agricultural one another.” “With increasing awareness and of their food and the growing belief Leadership (REAL) program, a vol- He adds that while it is a crowded concern, consumers would benefit that if an animal is raised in healthy untary, holistic and consensus-based space, “we are convinced that by align- hearing from food manufacturers the circumstances, then its meat and dairy nutrition rating program designed to ing with collaborators like ASPCA and reasons why they use GMOs and how products will be healthier, as well as increase access to healthful, affordable fi nding collective ways to expand our vis- their use benefi ts their customers,” better-tasting and more nutritious, the food and beverage options when dining ibility together, Eat REAL will continue says Darren Seifer, NPD Group food and report says. away from home. to generate traction and awareness.” beverage industry analyst. “They want Interestingly, the report also notes Through its “Eat REAL” campaign, • Standing out to know about what happened to the that although the common assumption USHFC promotes certifi ed restaurants While navigating product claims product before it reached the shelf in that organic standards currently include and other foodservice providers that and consumer demands can be chal- areas such as country of origin, corpo- animal welfare provisions is a miscon- utilize nutrition and sustainability best lenging, Zimmerman says it provides rate responsibility, allergens and other ception, organic foods such as grass-fed practices. an opportunity for dairy companies health information. Consumers today beef succeed precisely because of the REAL is a fl exible, points-based to differentiate their products in the want to be informed and appreciate it consumer assumption that organic certi- certifi cation based on an establish- marketplace. when food companies make the effort fi cation in meat, poultry and dairy foods ment’s numerous factors such as the “Each of these claims appeals to to educate them. “ is inherently linked to animal welfare. use of fruits, vegetables, whole grains, some subset of consumers. I think they However, Carpenter says explaining Meister Cheese, Muscoda, Wiscon- minimally-processed foods and the will continue to be vocal and demand the the science behind use of GMOs isn’t sin, has a “Cows First” animal welfare reduced use of unhealthful additives. things that are important to them,” he enough. program that requires the cows to Caesare Assad, COO, Eat REAL, says says. “Frankly, I think it’s good because “Consumers are demanding non- have unfettered access to the outdoors the program was founded as a response the less commoditized we are, the more GMO cheese despite the science,” she and prohibits tail docking and animal to founder Lawrence Williams’ own profi t for everyone. says. “I tell my Wisconsin suppliers, byproducts in feed. The program also challenges in fi nding nutritious food. “It can be a bit chaotic,” he adds, “but consumers don’t care about the sci- requires dairies to be rbST-free and “Eat REAL provides an actionable chaos creates opportunity, especially for ence. This is what they want. States use antibiotics only when a cow is sick. tool and incentives to improve the smaller companies.” like Vermont and California are leading Dairy farms committed to Meister health of consumers by partnering with Behr says that as a supplier to the the charge, and I’ll have to source more Cheese’s Cows First program are used restaurants and foodservice operators food industry, Foremost Farms must product from those who are on top of to source milk for the Kindred Creamery to implement nutrition and sustainabil- continue working with its custom- this demand unless Wisconsin cheese- retail brand, a partnership between ity best practices,” Assad says. ers on clearly communicating safety, makers begin to get on board. At some Meister Cheese and Emmi Roth USA, Now, the program has partnered with nutritional benefi ts, animal care and point, you have to listen to the people Fitchburg, Wisconsin. the American Society for the Preven- environmental practices using easy- buying the cheese.” The way the milk is produced is a tion of Cruelty to Animals (ASPCA) to to-understand messaging and a variety She adds that with this in mind, key differentiator that resonates with require that by 2021, all REAL Certifi ed of communication tools, including she encourages every Wisconsin chee- many consumers, notes Tim Omer, restaurants and foodservice providers websites, social media, promotional semaker to begin the process toward president and managing director of source a signifi cant portion of their campaigns and videos. becoming non-GMO certifi ed. Emmi Roth USA. animal products from farms that are “Our communication must convey Mateo Kehler, owner and cheese- Meanwhile, animal welfare organi- audited by one of the animal welfare that our values and concerns match maker at Jasper Hill Farm, Greensboro, zations supported by consumers have certifi cations recognized by ASPCA’s the values and concerns of the con- Vermont, says the company began to been a driving force for change, though “Shop With Your Heart” initiative. sumers who are looking for healthy, transition to non-GMO cheese nearly the decision to improve animal welfare Assad says the initiative is a safe, affordable food,” Behr says. CMN two years ago. He notes the process is complicated and complex, but for Jasper Hill, it’s more than a marketing tactic but rather a long-term commitment to conservation. While Jasper Hill Farm’s position on GE technology is “agnostic,” Kehler says he believes biotech companies YOURYOUR PPREMIERREMIER SSOURCEOURCE FFOROR have lost control of the narrative and consumers are increasingly looking for Quality Ingredients & “real,” natural food and are suspicious of genetic engineering. Functional Dairy Products “Non-GMO is the fi rst claim we’ve Value Specializing in Non GMO WPC 80 product ever put on our labels, so it’s new ter- Added (hormone free & grass fed) ritory for us,” he says. “I believe it’s a long-term trend that will continue to Over Two Decades of Experience! grow in the industry over the next 6 to • Organic Nonfat Dry Milk & Butter • Milk Protein Concentrates (40%-80%) 12 months.” • Acid Casein • Milk Protein Isolates • Sustainable practices, animal care • Butter (Imported & Domestic) • Rennet Casein • Caseinates (Sodium, Calcium, Potassium) • Whey Protein Concentrates (34%-80%) Meanwhile, consumers also con- • Dry Blends (Powder & Agglomeration) • Whey Protein Isolate tinue to inquire about sustainable • Lactalbumin production practices and animal well- being at the farm level. “Our customers are highly educated and are starting to ask questions like, ‘What do the cows eat?’ and ‘Show me the cheeses made from animals that are INTEGRITY • DEDICATION • SERVICE treated well,’” Carpenter says. “They are researching brands and want to feel [email protected] • www.pazingredients.com • 949.378.0815 good about the cheese they are buying.” For more information please visit www.pazingredients.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]) 14 CHEESE MARKET NEWS® — June 2, 2017 NEWS/BUSINESS

House bill seeks to increase funding for USDA organic research program to grow organic ag WASHINGTON — U.S. Reps. Chellie “Over the last 10 years, sales of increase funding to refl ect the industry’s However, production can’t keep up Pingree, D-Maine, Dan Newhouse, R- organic food in the United States have growth in the market and maintain its with demand, and research gaps are a Wash., and Jimmy Panetta, D-Calif., doubled, which has benefi ted rural momentum, she says. reason why, they say. recently introduced the Organic Ag- economies and raised the income of The bill’s sponsors note U.S. organic This bill is supported by organiza- riculture Research Act to support the many farmers,” Pingree says. “There’s product sales currently exceed $43 tions including the Organic Trade As- continued growth of the nation’s organic still a lot of room for growth — it’s billion per year, up from less than $19 sociation (OTA) and National Farmers agriculture industry. just a question of getting farmers what billion in 2007 and $3.5 billion in 1997. Union, among others. The legislation increases funding they need to keep up with consumer Almost 13 percent of the produce sold “Robust funding for agriculture for USDA’s fl agship organic research demand.” in the United States is now organic. research is critical for the advance- program, the Organic Research and Pingree says OREI funding has Organic farms are 35 percent more ment of organic, and we applaud Extension Initiative (OREI), from $20 been critical in solving problems and profi table than the average farm, law- Congresswoman Pingree, Congressman million to $50 million annually. The pro- developing ways for farmers to increase makers say. Premiums paid to organic Newhouse and Congressman Panetta gram funds applied research projects productivity, prevent loss and stream- farmers can range from 29 to 32 percent for their efforts to secure additional across the country that help organic line their operations, but insuffi cient above non-organic prices. The differ- resources for USDA’s fl agship research farmers improve their operations and funding has led to many unmet research ence in on-farm net income in many program for organic agriculture,” says meet growing consumer demand for needs and missed opportunities. The cases is what makes staying on the Laura Batcha, executive director and organic food, lawmakers say. Organic Agriculture Research Act would farm possible. CEO, OTA. Organic Valley/CROPP Cooperative says it also strongly supports the bill. “In working with 2,000 farmers across the country, from Maine to Washington, we can testify to the unique production challenge farmers face, be it the type of crops and livestock they raise or variability seen across regions,” Organic Valley says. “The dedicated resources in the bill can help farmers tackle those challenges and become more efficient, boosting on-farm productivity and creating economic progress and stability — that is good for organic farmers, good for rural com- munities and good for our nation.” CMN EPA launches new WOTUS website WASHINGTON — The U.S. Envi- ronmental Protection Agency (EPA) has launched a new website with information on the agency’s review of the defi nition of Waters of the U.S. (WOTUS) as set out in the 2015 Clean Water Rule. The new website, www.epa.gov/ wotus-rule, replaces the website developed for the 2015 rulemaking process. In the spirit of transparency, EPA says the new website will provide the public with relevant information explaining its actions, along with those at the Department of the Army and the Army Corps of Engineers, to review the WOTUS rule, including how the agen- cies are working with local, state and tribal partners to examine their role in the regulation of water under the Clean Water Act. “EPA is restoring states’ important role in the regulation of water by reviewing WOTUS,” says Scott Pruitt, EPA administrator. “The president has directed us to review this regulation to address the concerns from farmers and local communities that it creates unnecessary burdens and inhibits economic growth. This website aims to provide the public with informa- tion about our actions to meet the president’s directive.” All pages, information and docu- mentation from the Clean Water Rule site will remain available in the EPA For more information please visit www.bellapak.com archived site at archive.epa.gov. 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]) June 2, 2017 — CHEESE MARKET NEWS® 15 PEOPLE

WSCI elects new offi cers and board directors Comings and goings … comings and goings DELAVAN, Wis. — The Wisconsin tors are Greg Alberts, Kelley Supply; Rachel Millard has been named effective immediately. She succeeds Specialty Cheese Institute (WSCI) has Jeanne Carpenter, Wisconsin Cheese communications director for the House Tod Johnson, who will continue full named new offi cers and elected a new Originals; Robert Ehrenberg, Taylor Agriculture Committee, Washington, time as executive chairman. In her new member to its board of directors. Cheese; and Katie Currier, Wisconsin D.C., ahead of the 2018 Farm Bill. role, Schoenbart will continue to oversee Elected to a one-year term as presi- Milk Marketing Board. Millard most recently handled public global operations and execution of the dent is Chris Roelli of Roelli Cheese, and The Wisconsin Specialty Cheese affairs and corporate communications business while working with Johnson elected vice president for a one-year Institute works to promote and sup- strategy at the Glover Park Group. on strategy. Johnson will intensify his term is Beth Crave of Crave Brothers port the development of a robust and Prior to that, she spent nearly six years focus on long-term planning, research Farmstead Cheese. profi table specialty cheese industry working for Sen. John Thune in his and special initiatives. Shirley Knox of Maple Leaf Cheese in the state. It consists of more than leadership and personal offi ces, where The Wisconsin Milk Marketing was elected as a new member of the 100 specialty cheesemaker, processor/ she served as communications director, Board (WMMB) has named Rich Mende board and will serve as secretary trea- marketer and supplier members. The on-the-record spokesperson and senior as its new director of channel programs. surer. Board members Mary Lindemann, membership meets fi ve times a year advisor to Thune. In addition, Mollie Mende joins WMMB with nearly 20 years Pine River Prepack and Jeremy Huston, to network, gain industry knowledge Wilken will continue serving as press of experience in retail sales management. Chr. Hansen, were both re-elected to and training from guest speakers, secretary and Stephanie Addison will Most recently, his experience included second terms. and learn from each other through retain her role as deputy press secretary sales management roles at Dietz & Wat- Rounding out WSCI’s board of direc- touring member facilities. CMN for the committee. son in Philadelphia, InnovAsian Cuisine Tony Eberhard, the former deputy in Tukwila, Washington, and Willow Brook Nelson-Jameson and chairman of the chief of staff and legislative director for Foods in Springfi eld, Missouri. As the Sen. John Hoeven, R-N.D., has joined director of channel programs, Mende board, John Nelson, receive local honor the International Dairy Foods As- will manage the development of WMMB’s sociation’s (IDFA) legislative team consumer and retail cheese and dairy MARSHFIELD, Wis. — The Marshfi eld terial handling, sanitation and janitorial, as vice president of legislative affairs. promotional programs and coordinate Area Chamber of Commerce & Industry processing and fl ow control, laboratory In this position, Eberhard will work their implementation. Mende also will (MACCI) has selected John Nelson, and quality assurance/quality control, closely with IDFA members on policy provide leadership and supervision to and his company Nelson-Jameson Inc., and bulk packaging and ingredients. development and legislative strategy WMMB’s team of regional marketing as this year’s recipient of the Friend of “We have always been an agricultural- while advocating for dairy foods com- managers. Agriculture award. Nelson was presented related business,” Nelson says regarding panies and the dairy industry before W.M. Sprinkman Corp., a third- with the award today during the Mayor’s the award. “We are happy and proud to Congress and the administration. Most generation family business providing Breakfast at the annual Dairyfest event be named the 2017 MACCI Friend of recently, Eberhard guided Hoeven’s sanitary, stainless steel processing in Marshfi eld, Wisconsin. Agriculture.” legislative agenda, overseeing efforts solutions for the food and beverage, The annual award honors individuals Nelson, son of company founder Earl on the Agriculture Act of 2014 as well dairy and craft brewing industries and/or businesses that have a commit- Nelson, has been a driving force in the as biotechnology labeling issues, im- based in Waukesha, Wisconsin, has ment to agriculture, are innovative in growth and expansion of Nelson-Jame- migration reform and White House announced Brian Armstrong as the the industry and have made a positive son and has seen the company through budget negotiations. Prior to that, he national accounts manager. Armstrong economic impact in the Marshfi eld com- six additions to the Marshfi eld facility, was a senior principal responsible for will be responsible for sales leadership, munity. The MACCI Agri-Business Com- as well as the addition of branches in legislative affairs at the National Rural concentrating his efforts in serving multi- mittee recognizes Nelson’s philanthropic California, Idaho, Texas, Pennsylvania Electric Cooperative Association and location customers across the United support and community involvement, and Illinois. had worked for two senators and two States and Canada in the dairy, food along with Nelson-Jameson’s commit- In addition to growing the Nelson- representatives in the House with an and beverage segments. Armstrong joins ment to providing safe, quality food from Jameson brand, Nelson is an advocate emphasis on agriculture. the team after tenures at Burkert Fluid farm to table for the past 70 years. of the United Way, a former MACCI Am- The NPD Group, a global provider Control Systems and GEA Tuchenhagen The company’s primary focus is to be bassador and Transportation Committee of information and advisory services, North America, both providers of valves an innovative partner to dairy farmers, member. He has served on the Marshfi eld has named Karyn Schoenbart CEO, and fl uid processing technology. CMN milk haulers, cooperative fi eldmen, and City Plan Commission, the Economic to the cheese, dairy and food processing Development Board and was on the In- plants not only in Wisconsin but across dustrial Park Authority. Nelson also has the United States, according to Nelson- been on the local board of Ministry St. Jameson. Company product lines include Joseph’s Hospital and both the local and safety and personnel, production and ma- regional boards of Associated Bank. CMN NEWS/BUSINESS

N-J in a well-developed business park and is approximately 25,000 square feet in Continued from page 1 size with three fi nished docks and two more dock openings that will allow for improve operations, as well as customer future growth as the need arises. service, as it will be located closer to Offi ce space consists of approxi- major LTL carriers and small parcel mately 1,800 square feet and includes shipping hubs. offi ces, cubical space, a conference “With this facility in place and op- room and break room. Warehouse space erational we will continue our growth will include a high cube space storage within the South Central region and system with 750,000 cubic feet of stor- provide more capacity to other areas,” age area and the capacity to hold 224 says Carl Hamann, vice president of pallets of refrigerated product. branch and warehouse operations at Nelson-Jameson Inc. is head- Nelson-Jameson. “This will be a won- quartered in Marshfi eld, Wisconsin, derful facility and provide us with many with other locations in Turlock, years of growth potential.” California; Twin Falls, Idaho; York, The facility, which will open June 12, Pennsylvania; Amarillo, Texas; and is located on a lot of more than 4 acres a sales branch in Chicago. CMN For more information please visit www.powder-solutions.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]) 16 CHEESE MARKET NEWS® — June 2, 2017 NEWS/BUSINESS

Cabot Creamery honors volunteers across Minnesota passes new law on milk trucks the country for work in local communities BUFFALO, Minn. — Minnesota Gov. best on behalf of all dairy producers,” Mark Dayton last week signed a mea- says Lucas Sjostrom, Minnesota Milk’s CABOT, Vt. — Cabot Creamery Coop- MacDonald, senior vice president of sure allowing smaller, single-unit milk executive director. “We’re thankful to erative is honoring 60 individuals for marketing for Cabot. “Most people trucks a 10-percent increase in their Rep. Drazkowski and Sen. Goggin for their volunteer work with an all-expense don’t volunteer to be recognized, and weight capacity, assuming they follow championing this measure and helping paid Alaskan Cruise. Cabot says its 1,100 while the cruise is meant to honor their bridge limits and recommended tire to keep Minnesota’s milk trucks running farm families who own Cabot often service, it also serves as a laboratory load weights. safely but effi ciently.” volunteer in their own communities, for like-minded people to network and The Minnesota Milk Producers As- Minnesota Milk says another one and the cooperative wants to show its share ideas to inspire others to give sociation says this change was critical of its priorities, increasing processing gratitude to those organizations and their time.” for the continuation of milk transport capacity, also will be helped by two new individuals who do the same in their The cruise, setting sail from Seattle from farms to processing plants. Rules $1 million grants available to plants communities. June 2, marks the sixth Cabot Commu- limit the weight between front and back which are expanding. Additionally, “There is a lot going on in the world nity Celebrity cruise that has honored tires of short milk trucks, making trucks Minnesota Milk worked to pass a $4 right now. Yet with all the change we see more than 250 volunteers since the that otherwise are legal on a per-axle million bond for the City of Litchfi eld around us, one constant is a volunteer’s program began in 2009. basis out of compliance. to upgrade its backup power to fully ability to improve the lives of others in For more information, vis- “Working to fi x issues like this one accommodate First District Associa- their local community,” says Roberta it www.cabotcheese.coop. CMN is exactly what Minnesota Milk does tion’s dairy processing plant. CMN Fonterra increases farmgate milk price AUCKLAND, New Zealand — Fonterra Your Cooperative Group has increased its 2016/17 forecast farmgate milk price by 15 cents to NZ$6.15 per kilogram milk One Stop solids (kgMS). Fonterra also has con- fi rmed its forecast earnings per share Cheese to Please of 45 to 55 cents for the 2017 fi nancial Cheese year as it continues to target a full-year & Cellars to dividend of 40 cents per share. Store It In Additionally, the cooperative is fore- Ask Us About Your Aged Source! casting an improved farmgate milk price Cheese Needs or Customizing of NZ$6.50 per kgMS for the 2018 season. an Aging Program for You. We buy and sell the world’s finest. The forecast earnings range for the 2018 fi nancial year will be announced around Northern Wisconsin Produce is your full-source the beginning of August. Wisconsin cheese provider. We assemble LTL or truckloads out of our inventory, saving you “The increase in the time and money. forecast milk price ... Specializing in Aged Wisconsin 40-lb. Blocks, will be welcome news Retail and Foodservice as well as Bandage Styles: for our farmers Mammoths, Cheddar, Daisies, Horns, Midgets and Gems following two • Your Direct Source for Award-Winning Pine River Cold Pack Cheese Food challenging seasons.” • Cheese Makers: If you have Cheese to Sell, Please Call Us Today! John Wilson • Freezer, Cold and Dry Storage Available FONTERRA COOPERATIVE GROUP • Conversion/Cut &Wrap • Custom Manufacturing/Packaging Capabilities • Kosher “The increase in the forecast milk • Organic price for the current season and the improved forecast for 2017/18 will be • Private Label welcome news for our farmers following two challenging seasons on the farm,” says Fonterra Chairman John Wilson. “Stron- ger production in March and April has partly offset lower peak milk production.” Fonterra’s revenue of NZ$13.9 billion for the fi rst nine months of 2016/17 is up 8 percent compared to the same period last year as a result of higher milk prices. “Our volume to value strategy continues Jim, Joan, David, Steven to drive our performance in the ingredi- and Peter — “The Lindemann’s” ents and consumer and foodservice busi- nesses,” says Fonterra CEO Theo Spierings. “Margins in most of our businesses are ORTHERN WISCONSIN PRODUC similar to last year, and we have moved an N E additional 350 million liquid milk equiva- CHEESE DIVISION lent into higher value products in the year P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 to date. Consumer and foodservice volumes in greater China in particular have grown For more information please call 920-684-4461 by 40 percent in the period.” 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]) June 2, 2017 — CHEESE MARKET NEWS® 17 CLASSIFIED ADVERTISING

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For more information please email [email protected] For more information please email [email protected] © 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]) 18 CHEESE MARKET NEWS® — June 2, 2017 NEWS/BUSINESS

SPA, FMI launch strategic partnership for food

NEW YORK — The Specialty Food product trading partners.” Association (SFA) and Food Marketing SFA’s Summer Fancy Food Show, Institute (FMI) recently announced June 25-27 in New York, will serve as the launch of a strategic partnership the stage for the launch of this SFA-FMI focused on the $127 billion specialty relationship. FMI members are invited food category. to participate in a customized buyers This relationship will bring together program with SFA manufacturers that SFA and FMI members to strengthen brings pre-matched buyers and sellers business development, engage in food together for one-on-one meetings just safety training and increase understand- prior to the Fancy Food Show, creating ing of the growing specialty food industry. tailored sales opportunities. “Specialty foods outpace their non- Another aspect of the relationship specialty counterparts in nearly every is awareness building for FMI’s Safe category, presenting a unique opportu- Quality Foods (SQF) Institute Certi- nity for a wide variety of retailers and fi cation programs for manufacturers foodservice operators to increase sales,” and the FMI SafeMark for retailers. says Phil Kafarakis, president, SFA. Food safety experts from FMI will lead FMI President and CEO Leslie G. educational opportunities at the Sum- Sarasin also says, “Consumer trends mer Fancy Food Show, sharing trends point to continued specialty and organic in food safety and outlining how new growth, so it’s imperative that the food technology affects food safety, brand retail industry meet this consumer need protection and consumer confi dence. while making the necessary investment For more information on to secure the food supply by building the SFA Fancy Food Show, visit trusting relationships with specialty fancyfoodshows.com. CMN CLASSIFIED ADVERTISING

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CHEESE MAKER We are currently seeking an experienced cheese maker with excellent knowledge and management skills to run a small manufacturing plant producing Feta and Yogurt. We are a small processing facility looking to grow and need your skillset to take us to the next level. Photo courtesy of Point Reyes Farmstead Cheese Must be prepared to move “North of the Border” to Canada. Salary and EHQH¿WVDUHFRPPHQVXUDWHZLWKFDQGLGDWHV¶DELOLWLHVDQGH[SHULHQFH BREAKING GROUND IN PETALUMA — Point Reyes Farmstead Cheese Co. this week broke ground on a new production and distribution facility in Petaluma, California. The new location is 3OHDVHUHVSRQGLQFRQ¿GHQFHWRVTXDUQH#FKHHVHPDUNHWQHZVFRP 22 miles east of the company’s headquarters in Point Reyes, California, and is the company’s fi rst 1RWH³&DQDGLDQ&KHHVH0DNHU´LQ6XEMHFW/LQH expansion away from the Marin County dairy farm the family has owned since 1959. Pictured, left to right, are Kuba Hemmerling, plant manager/head cheesemaker; Jill Giacomini Basch, co-owner/ For more information please email [email protected] chief marketing offi cer; Bob Giacomini, founder; Lynn Giacomini Stray, co-owner/COO; and Diana Giacomini Hagan, co-owner/CFO. CHEESE/DAIRY 12 CHEESE/DAIRY 12 • • PETALUMA Diana Giacomini Hagan, co-owner and CFO, says the move to Petaluma Continued from page 1 allows the company to increase both the volume and variety of cheeses it GOT CHEESE? we would grow our company.” produces, be more accessible to its We purchase scrap cheese The new Petaluma creamery will be network of distributor partners and at- (fish(fish bait,bait, floorfloor sweeps, etc.)etc.) a production and aging facility for the tract employees to a more convenient, forfor feed.feed. WeWe cancan pickpick upup onon aa company’s pasteurized cheeses including suburban location along the Highway spot, weekly oror monthlymonthly basis.basis. Fresh Mozzarella, Toma, Bay Blue and 101 corridor. Gouda. Original Blue, the brand’s fl agship, The new Petaluma property was Please contact: raw milk cheese, will continue to be made purchased last July and is located at 454 [email protected] on the farm in Point Reyes. Packaging and Payran Street, formerly Morris Beverage (866) 547-6510 distribution of the full product line will Distributing. Construction is estimated move to the Petaluma location. to take six months and was designed by “My grandfather, Tobias Giacomini, vRA Architects of Petaluma and E.A. came from Italy to this country over 100 Bonelli & Associates of Oakland. Har- For more information please years ago and raised seven children on ris Construction of Fresno is managing visit www.thefoodconnector.com his chicken farm, not far from our new the project. location,” says Bob Giacomini, company Point Reyes Farmstead Cheese says www.whalenfoodsinc.com founder. “Expanding our company to it hopes to be making cheese and distrib- Petaluma brings our family story full uting its complete product line from the For more information please visit www.whalenfoodsinc.com circle, back to where it all started.” new location by the end of the year. 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]) June 2, 2017 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

Wisconsin ag department announces recipients of Buy Local, Buy Wisconsin grants MADISON, Wis. — Hill Valley Dairy looks to add members and help sheep Kieffer adds. grants. and Sheep Dairy Association are two milk producers make connections “Receiving this grant is an affi rma- Other grant recipients include out of eight food projects that are the with those who will sell their prod- tion of the need for collaboration to Bayfi eld Regional Food Producers latest recipients of Buy Local, Buy ucts. As such, SDAW plans to grow move the sheep dairy industry for- Cooperative, Branches Winery, Brix Wisconsin grants administered and its online presence by the end of the ward, but mostly an affi rmation that Cider, Lonesome Stone Milling, Shii- funded by the Wisconsin Department year -— focusing both on its website the sheep dairy industry in Wisconsin take Growers Association and Tosa of Agriculture, Trade and Consumer and its social media presence. It is a viable industry,” Kieffer says. Farmers’ Market. Protection (DATCP). also aims to design a logo, conduct a DATCP received 33 funding The program has been funded Designed to help farmers and food comprehensive literature review and requests of about $1.1 million. Ap- since 2008. Since its inception, the processors reach new local markets, develop public relations materials by plications were reviewed by internal program has funded 52 projects, the grants aim to provide consumers this time, according to Laurel Kieffer, and external review committees. Ap- totaling $1.4 million. Previous access to more Wisconsin-grown food interim administrative consultant of plicants were chosen by reviewers’ grant recipients have generated products. SDAW and owner/operator at Dream scores and comments, Olson says, more than $9 million in new local “I’m pleased DATCP was able to Valley Farm LLC, Strum, Wisconsin. noting that impact on the Wisconsin food sales, created and retained provide support for these innova- The grant funds will help develop food system always is considered. 208 jobs and benefi tted more than tive local food projects,” says Kietra some of these materials and sup- Ultimately, eight projects totaling 2,600 producers and 2,700 mar- Olson, manager, Wisconsin Foods port the staff time to produce them, $200,000 were selected to receive kets, according to DATCP. CMN Program, which houses the Buy Lo- cal, Buy Wisconsin grant program. “The grants are intended to support the diverse sectors of Wisconsin ag- riculture, and outcomes generated by the grant recipients will provide benefi ts to local communities and There’s a REASON WHY Milano’s serve as models for others in the local food industry.” is the fastest growing Hill Valley Dairy, Lake Geneva, Wisconsin, received a grant for Italian Cheese Company... $17,200. The project is a collabora- tion between three businesses owned We're the EXPERTS specializing and operated by cheesemakers as well as a dairy farm, and it will ONLY in Italian Hard Cheese. design, assemble and operate a Grated, Shredded, new, affordable and modular cheese Shaved & Custom Blends aging facility. The Southeastern Parmesan Wisconsin facility will fi ll a need of Romano cheese businesses in the area, says Asiago Ron Henningfeld, cheesemaker, Hill Valley Dairy. Three Cheese Blends “What brought this group together Spice Blends! is the lack of and availability of Kosher & Organic cheese aging facilities for aging local specialty cheeses in Southeastern Retail & Foodservice Wisconsin,” Henningfeld says. “A Packaging primary outcome of this project is to Bags – 1lb, 5lb, 10lb, 25lb, 50lb overcome that hurdle and provide a Tubs – 4/5lb bags model for other small cheeses busi- Totes – 80/25lb bags nesses to do the same.” Jars – 3oz, 4oz, 8oz, 16oz Henningfeld adds that the grant Canisters – 8oz, 16oz will help the project get started Deli Cups – 4oz, 5oz, 8oz sooner and move on a quicker time- Display Units – 36 & 64/1lb bags line, as it will be applied at a critical time of the project — during plan- ning, designing and startup. “Having our project reviewed and then selected in this competitive grant process is very encouraging,” Highest Quality & Consistency Henningfeld says. “We are excited Master Product Formulator to bring the project to fruition for Food Safety Is our #1 Priority the sake of our group, Wisconsin Private Label is our Pleasure cheese and other small Wisconsin cheese businesses who encounter Laboratory Analysis Available this same barrier.” Nationwide & Global Distribution Better Price! Better Cheese! Better Service! Meanwhile, the Sheep Dairy Association of Wisconsin (SDAW) received $38,000. The association’s project aims to grow Wisconsin’s Contact Anthony Caliendo, VP of Sales & Marketing sheep dairy industry by creating 1-800-BIGCHEESE (244-2433) I www.MilanosCheeseCorp.com customer awareness and demand for Wisconsin sheep milk products, cre- SQF LEVEL 3 • HACCP CERTIFIED • APPROVED FOR US ARMED FORCES PROCUREMENT • WBENC CERTIFIED ating a stronger retail and wholesale EU CERTIFIED • LEEDS COMPLIANT / JVM SALES DBA MILANO’S CHEESE CORP., NEW JERSEY, USA market for sheep milk products and increasing desire to use sheep milk by cheesemakers. To help with these efforts, SDAW For more information please visit www.milanoscheesecorp.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]) 20 CHEESE MARKET NEWS® — June 2, 2017 NEWS/BUSINESS

Market administrator approves temporary dumping of surplus milk in Northeast order BOSTON — Northeast Market Admin- — June 1-Aug. 31, 2017 — follows region close for the summer, he adds. following conditions are met: istrator Erik F. Rasmussen recently a previously submitted request that In their request, DFA says no new • Handlers and/or their producers approved a request to allow tempo- was approved for the period of March processing capacity has come online that utilize this temporary policy must rary dumping of surplus milk in the 1-May 31, 2017. or is expected to be operational have been pooled on the Northeast Northeast federal order for the period Rasmussen says that, as noted during this period. In addition, DFA order for all of their commercially of June 1-Aug. 31, 2017. in DFA’s request, market supply and notes that recent trade action by the marketed production for the months Dairy Farmers of America (DFA) demand conditions in the Northeast government of Canada has resulted of May-October 2016; in late May requested a temporary have not improved since the previous in some Northeastern milk products • The milk must be picked up at authorization allowing pool handlers request was made. Milk production no longer being able to be sold into the farm, measured and sampled for to dispose of surplus milk at a farm within the region continues at strong Canadian markets, thereby pushing payment. The tanker test will be a or non-plant location, with said milk levels, and conversations with han- additional milk supplies back on the weighted average of the producer retaining the status of pooled producer dlers and industry participants indi- market. tests; and milk. Pool handlers Agri-Mark Inc., Up- cate that fi nding available processing Rasmussen says he is granting the • Notifi cation should be given to state Niagara Cooperative and Cayuga capacity during the next few months request to temporarily reauthorize the the market administrator’s offi ce by Marketing LLC submitted comments will become increasingly challenging pooling of milk disposed or “dumped” the next business day, or as soon as in support of DFA’s request. as the normal spring fl ush of milk at farm or other non-plant locations practicable, when the milk is dumped. The period covered by this action production occurs and schools in the for the requested period provided the At pool time, a separate list must be submitted of all producers whose milk was dumped, along with the compo- nent tests of the applicable milk (if available) and the physical location and address of where the milk was dumped. Any such requested dumps will be subject to audit verifi cation by the market administrator as a condition to be included as pooled producer milk during the respective pool period. For more information, vis- it www.fmmone.com. CMN

Nominations Award Winning Cheese open for 2018 3rd Place Innovative Dairy World Championship Cheese Contest Cold Pack Cheese Spread Farmer Award 1st Place World Dairy Expo Cheese Competition Sharp Cheddar Cheese Dip WASHINGTON — Nominations are 1st Place now being accepted for the 20th annual Wisconsin State Fair Innovative Dairy Farmer of the Year Blue Ribbon Cheese Contest Creamy Sharp Cheddar Award, which is co-sponsored by the Cold Pack International Dairy Foods Association (IDFA) and Dairy Herd Management magazine. The winner will be honored at Dairy Forum 2018, which will be Jan. We craft cheese 21-24 in California. and dairy products Nominations must be submitted by Aug. 25, 2017, and there is no fee with that “more to love” to enter. quality built into every bite. The call asks for nominations of active U.S. dairy farmers that are • Farm-to-Fridge Ideology is Who We Are • Amazing Wisconsin Cheeses From Our Family to Yours improving on-farm effi ciency through • Specializing in Cheese Spreads, Dips & Snacks progressive management practices, • Serving Retail, Distributors, Food Service & Fundraising Efforts production technologies and/or mar- • Over 100 Years of Cheese Making Experience keting approaches. Nominees will be • “Quality at a Premium” with Dedicated QA/QC judged on current methods as well Technicians & Product Development Programs as their positioning to meet future Quality is infused into every product economic and business challenges, offering a variety of flavors and sizes: according to IDFA. • Cheese Spreads • Beer Cheese The award recipient will receive an • Cold Pack Cheese Food • Fudge Cheese all-expenses-paid trip to Dairy Forum to • Pasteurized Process Cheese • Cheese Balls & Logs attend a special presentation ceremony • Cheese Dip Snack Cup held during the program. (Winner will be responsible for all tax liabilities.) SNACK STICKS The person nominating the winner will NEW! • Variety of Flavors • Healthy & Convenient receive complimentary registration to • 1 Oz. “Grab And Go” • All Natural Wisconsin Cheese (for easy calorie counting) • Easy Open Packaging Dairy Forum, IDFA says. In addition, the winning operation will be highlighted in the January 2018 SCOTT’S OF WISCONSIN 1500 Clarmar Drive • Sun Prairie, WI 53590 issue of Dairy Herd Management. 608.837.8020 • [email protected] • www.scottsofwisconsin.com For more information or to ac- cess a nomination form, visit www. For more information please visit www.scottsofwisconsin.com idfa.org. 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]) June 2, 2017 — CHEESE MARKET NEWS® 21

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS the layout of the facility and purchasing received best of class honors, and Cabot tein Solids received a silver and Cabot new machinery and other equipment. Sharp Sliced Cheddar, Vermont Sharp Plain Greek Yogurt received a bronze. Continued from page 1 A large part of the project was snack cheese, Vermont Mild Cheddar, McCadam brand cheese also took completed in 2016, including cheese Vermont Style Cottage Cheese and home gold medals at last summer’s New vat replacement, DiMento says, but the Vermont Greek Yogurt 10-percent all York State Fair Dairy Products Competi- cooperative has put the remainder of received a bronze in their respective tion for its Cheddar, Aged Cheddar and the project on hold until 2019 or 2020 classes. Jalapeno Muenster. in order to focus on a $22 million pro- At the 2016 American Cheese Society Beyond sampling these award- duction expansion at its plant in West competition, Cabot Old School Cheddar winning products, Formalarie notes Agri-Mark Inc. Springfi eld, Massachusetts. That plant and McCadam Muenster each received Agri-Mark continues to focus on vol- Andover, Massachusetts produces butter, milk powder and con- a gold medal in their respective classes. unteerism. densed blends and will add additional Cabot Jalapeno Light Cheddar, Mc- “Our farmers are often the fi rst to Key executives: Ed Townley, CEO; capacity for members’ milk, he says. Cadam Pepper Jack and Cabot Creme volunteer in their communities, and Richard Stammer, exec. sr. VP; Richard Agri-Mark and its Cabot and Mc- Fraiche all received bronze medals at we work to mirror those values,” he Johnson, sr. VP, sales; Roberta MacDon- Cadam brand products garnered much the competition. says, noting the cooperative launched ald, sr. VP, marketing; Tom Herbick, sr. industry recognition this past year. At last year’s World Dairy Expo its Department of Gratitude, which VP, manufacturing; Robert Wellington, At this spring’s U.S. Championship Championship Dairy Product Contest, includes multiple programs such as sr. VP, economics, communications & Cheese Contest, Cabot Vermont 50-per- Cabot Lowfat Sour Cream received a Reward Volunteers. The program is an cent Reduced Fat Jalapeno Cheddar gold medal, Agri-Mark DPI-Dairy Pro- legislative affairs; Robert Stoddart, sr. Turn to KEY PLAYERS, page 22 a VP, member services; Peter Gutierrez, international sales dir. Dairy plants: Chateaugay, N.Y. (Cheddar, Muenster); Cabot, Vt. (Cheddar, fl avored Cheddars, cultured products, cut & wrap); Middlebury, Vt. (Cheddar, whey protein); West Spring- fi eld, Mass. (butter, powder, condensed blends) Estimated annual cheese produced: 150 million lbs. Estimated annual cheese marketed: 150 million lbs. 2016 sales: $935 million It’s a block former. It’s a slice depositor. It’s a shape former. Projected 2017 sales: $940 million Percentage of sales from cheese: 40% Products exported: 3% Websites: www.agrimark.coop, www. cabotcheese.coop, www.mccadam.coop A look inside: Agri-Mark Inc. this past year continued to focus on getting It’s the one and only its Cheddar and other award-winning dairy products into consumers’ mouths. versatile Vemag. “We continue to fi nd thousands of events along the East Coast and through- One machine. Many attachments. Unlimited versatility. out the country where we sample our The Vemag is an incredibly versatile machine that allows you to easily cheese,” says Nate Formalarie, brand produce a wide variety of products. It incorporates a number of communications manager, Cabot innovative attachments that provide you with the flexibility to not only Creamery Cooperative. “Those events expand your product line, but to produce high quality cheese products are anything from road races to beer more cost effectively. Attachments can be swapped out in minutes. and wine festivals, to home shows and You’ll find that the Vemag offers the highest levels of portioning beyond. accuracy, speed and product quality. All models feature stainless steel construction to ensure the highest levels of hygiene. Visit our Reiser Agri-Mark dairy cooperative, with Customer Center and test the Vemag and our range of attachments 1,200 members, is one of the largest for yourself. Contact Reiser today and let us help you expand your suppliers of fresh milk in New England. product line and grow your business…with the one and only Vemag. Member farms are located in all six New England states and New York state. The cooperative produces award- It’s a cup filler. It’s a shredder topper. It’s an extruder. winning Cabot and McCadam products such as New York and Vermont Cheddar, European-style cheeses, cottage cheese, sour cream, butter and yogurt, notes Doug DiMento, director of corporate communications, Agri-Mark. Agri-Mark also markets milk to dairy product dealers throughout the eastern United States. Several expansions completed over the past year have helped to expand capacity for members’ milk, DiMento notes. The cooperative in 2016 began a www.reiser.com Reiser multiyear project to expand its cheese Canton, MA • (781) 821-1290 manufacturing facility in Chateaugay, Reiser Canada New York. The project includes rebuild- Burlington, ON • (905) 631-6611 ing the current 110,641-square-foot 2014 manufacturing facility, re-engineering For more information please visit www.reiser.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]) 22 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS growing the cooperative’s internal milk iere, sr. VP & CFO; Simon Olivier, sr. VP, Dame-du-Bon Conseil, Québec; Oka, handling capacity. strategy & innovation; Lorraine Bedard, Québec; Ottawa, Ontario; Plessisville, Continued from page 21 “New high quality cheese offer- sr. VP, legal affairs, member relations Québec, Québec City, Québec; St. Dam- online platform for volunteers to log ings and more convenient consumer & corporate secretary; Dominique ase, Québec; St. Hyacinthe, Québec; St. the time they spend volunteering for a packaging are also being added to our Benoit, sr. VP, institutional affairs & John’s, Newfoundland and Labrador; St. chance to win prizes for themselves and product line to help increase sales and communications; Pierre Corriveau, sr. Laurent, Québec; Sussex, New Bruns- cash for their nonprofi t organization. profi tability,” Townley says. VP, human capital; Serge Fortier, sr. VP, wick; Toronto; Truro, Nova Scotia (2); Formalarie says looking ahead to the information technology; Nicholas Marie, Victoria, British Columbia; Winnipeg, rest of the year, Agri-Mark plans to roll sr. VP, strategic sourcing & development; Manitoba; Woodstock, Ontario; Ultima out a revamped Cabot Cracker Cut pack- Serge Paquette, pres., Canada opera- Foods joint venture — Delta, British Co- age, made possible by a new packaging tions; Benoit Zolnai, sr. VP, operational lumbia; Granby, Québec; USA — Grand line at its Cabot cut and wrap facility. excellence & quality; Doug Simon, pres., Rapids, Mich. (Farmland Dairies plant); While the greatest distribution of the U.S. operations Hull, Iowa (Green Meadows Foods); product likely will be on the East Coast, Agropur Cooperative Dairy plants: Canada — Amqui, Jerome, Idaho (Davisco Foods Inter- it will come on line in stores throughout Longueuil, Québec Québec; Beauceville, Québec; Bedford, national); La Crosse, Wis. (Main Street the year, he says. Nova Scotia; Burnaby, British Columbia; Ingredients); Le Sueur, Minn. (Davisco Agri-Mark CEO Ed Townley says Key executives: René Moreau, pres.; Edmonton, Alberta; Granby, Québec; Foods International); Lake Norden, S.D. goals for 2017 and beyond include con- Robert Coallier, CEO; Roger Massicotte, Lachute, Québec; Lethbridge, Alberta; (Davisco Foods International); Little tinuing to grow branded sales as well as VP; Jeannie Van Dyk, VP; Jocelyn Lauz- Miramichi, New Brunswick; Notre- Chute, Wis. (Trega Foods); Luxemburg, Wis. (Trega Foods); Maplewood, Minn. (Schroeder Milk); Nicollet, Minn. (Da- visco Foods International); Weyauwega, Wis. (Trega Foods) Estimated 2016 milk processed: 5.94 billion liters (3.5 billion liters in U.S., 2.4 billion liters in Canada) Estimated 2016 sales: C$5.95 billion (C$ 2.7 billion in U.S., C$3.3 billion in Canada) Website: www.agropur.com/en/ A look inside: Agropur Cooperative has devoted the past year to integrating its many signifi cant mergers and acqui- sitions of recent years, including the 2014 acquisition of Minnesota-based ingredients company Davisco Foods and its most recent acquisition of Ca- nadian ice cream company Scotsburn Cooperative Services Ltd.’s assets at the end of 2016. Agropur says these transactions have helped make it one of the top fi ve players in North America’s dairy processing industry. In 2016, for the fi rst time in its history, Agropur ap- peared on Rabobank’s list of the 20 largest dairy companies in the world. The cooperative has spent about C$1.6 billion on mergers and acquisitions between 2012 and 2016, and its North American sales in this time have in- creased 63 percent from C$3.7 billion in 2012 to nearly C$6 billion in 2016. U.S. operations recorded sales of C$2.7 billion in 2016, a 3-percent increase from the previous year. In late June 2016, Agropur offi cially opened its new head offi ce complex in Longueuil, Québec. The C$100 million, nearly 90,000-square-meter complex eventually will employ 800 people in its collaborative offi ce facility, which achieved LEED (Leadership in Energy and Environmental Design) silver certifi cation earlier this year. At the beginning of 2016, Agropur announced a cost-cutting target of C$100 million over three years, and after only one year, the cooperative says it already achieved C$41 million in savings and is well on track to reach- ing its goal. In June 2016, Agropur launched operations at a US$58-million expan- sion to its Weyauwega, Wisconsin, plant, which began in October 2014. For more information please visit www.pleasureandcheeses.ca Turn to KEY PLAYERS, page 23 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]) June 2, 2017 — CHEESE MARKET NEWS® 23

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS freight elevators, an expanded sprinkler “Following the fi re, we were able to system, energy effi cient LED lights and rethink the plant’s fl oor plan and make Continued from page 22 an improved ammonia system. Turn to KEY PLAYERS, page 24 a By the end of 2016, Agropur increased the plant’s capacity by 128 percent. The project will enable the coopera- tive to cut costs and remain the No. 1 Feta producer in the United States, Associated Milk Producers Inc. Agropur says. New Ulm, Minnesota Agropur reports that its OKA specialty cheese brand has been on Key executives: Donn DeVelder, co- a strong uptrend since 2013, which pres. & CEO; Sheryl Meshke, co-pres. & Celebrating Over 80 Years continued in 2016 with healthy growth CEO; John Radi, CFO; Mike Wolkow, VP, of Service to the Industry... both inside and outside Québec where operations; Marshall Reece, VP, sales & it is manufactured. In the last couple of marketing years, Agropur has spent C$45 million Cheese plants: Sanborn, Iowa (Ched- on a marketing campaign in Canada dar, condensed whey); Paynesville, and on modernization of equipment Minn. (Cheddar barrels, WPC); Roches- at its OKA plant. ter, Minn. (Cheddar, Colby, Colby Jack, The cooperative now plans to in- Monterey Jack, ice cream mix, WPC, troduce its OKA line along with other lactose, condensed whey); Hoven, S.D. Canadian cheeses, such as Chèvre (Parmesan, Romano, Asiago); Blair, des Alpes, Champfl eury and its aged Wis. (Cheddar, whey); Jim Falls, Wis. OFFERING INCLUDING A COMPLETE Cheddars, to the U.S. market over the (Cheddar, Colby Jack, Monterey Jack, • Pumps & Circulation LINE OF SUPPLIES & PARTS: next year. Pepper Jack, whey); Portage, Wis. Systems • Chemicals Also in the United States, Agropur (cheese packaging & processing) • CIP & Cleaning Systems • Clothing & Safety Items reports that signifi cant resources are Estimated annual cheese produced: • Metering, Batching & • Testware & Scientific Items being allocated to marketing its biPro 645 million lbs. Blending Systems • Paper Goods brand’s fl avored protein powders and Estimated annual cheese marketed: • Instrumentation • Filtering Medium • Chemical Tanks & Materials protein drinks, which continue gain- 645 million lbs. • Production Systems • Brushes & Brooms ing popularity with elite athletes and Estimated 2016 sales: $1.6 billion & Equipment • Sanitary Fittings, Valves, consumers. BiPro also entered the Percentage of sales from cheese: 60% • Valves, Fittings, Tubing, Etc. Canadian market in January. Addition- Market segments for cheese: 10% Air Actuated Controls, Etc. • Processing Plant Supplies retail; 35% foodservice; 55% ingredients • Pumps, Pumping ally, in 2016 Agropur made a strong The Name You Can Trust Equipment, Parts, push to increase its alpha-lactalbumin Website: www.ampi.com And Rely On For Your Supplies/Service production and develop the market for A look inside: Construction wrapped Capital Equipment And • Repair/Parts for the high-end whey product, which was up in December 2016 on a new Systems Investments Gauges, Instrumentation, Gaskets, Valves developed by its U.S. operations. 12,500-square-foot cooler at Associated In April, Agropur USA became the Milk Producers Inc.’s (AMPI) consum- fi rst recipient of the Breakthrough er-packaged cheese plant in Portage, Award for Dairy Ingredient Innovation Wisconsin. This improvement is one of for its development of glycomacro- several projects completed following a peptide, or GMP — a casein-derived December 2014 fi re that destroyed the protein fraction that becomes part dry goods and ingredient warehouse R. D. SMITH CO., INC. 2703 Bauer Street | Eau Claire, WI 54701 | (715) 832-3479 of the soluble serum proteins during area of the plant. In addition to the new (800) 826-7335 | Fax: (715) 832-7456 | Website: www.rdsmithco.com cheesemaking. The award honors cooler, the rebuilt area includes larger achievements by a dairy processing For more information please visit www.rdsmithco.com member of the American Dairy Prod- ucts Institute. Agropur won several awards this past year for its U.S.- and Canadian- made cheeses. At the 2016 American Cheese Society contest, Agropur’s Chèvre Noir won a fi rst-place award. At the 2016 Wisconsin State Fair Cheese & Butter Contest, Agropur won fi rst- Pacific Cheese is a leading co-packer and MANUFACTURING & place awards for its Mild Cheddar and provider of manufacturing, consolidation and PROCESSING import-export services; and all of our production • Organic • Kosher its low-moisture part-skim Mozzarella. facilities are SQF Level 3 certified. We blend • Custom Cheese Production At the 2017 U.S. Championship a tradition of superior customer service, Cheese Contest, Agropur was awarded CONTRACT MARKETING state-of-the-art technology and broad market • Trading Programs fi rst runner-up overall and fi rst in access with extensive product availability. By • Support Services its class for its Cheddar aged 1-2 providing a critical link between manufacturer, • Out-Sourcing years. Also at this contest, Agropur wholesaler and retailer, Pacific Cheese is a leader in custom product management. PACKAGING & SHREDDING received first-place awards for its • Foodservice • Deli Sharp Cheddar, Cheddar aged 2 years • Retail • Industrial or longer, Colby Jack, low-moisture IMPORTING & EXPORTING part-skim Mozzarella, Mild Provolone SERVICES and Smoked Provolone; second for its • Container Sharing whole-milk low-moisture Mozzarella, • Conversion Feta, Feta with Peppercorn, Smoked CONSOLIDATION & low-moisture whole-milk Mozzarella LOGISTICAL SUPPORT and Sharp Cheddar feather-cut shred; • Customized • Complete and third for its Cheddar aged 1-2 years, Colby Jack, low-moisture whole-milk PACIFIC CHEESE COMPANY 21090 Cabot Boulevard • P.O. Box 56598 • Hayward, CA 94545-6598 Mozzarella, low-moisture part-skim Phone: (510) 784-8800 • Fax: (510) 784-1053 • Website: www.pacificcheese.com Mozzarella, Feta, reduced-fat Feta and reduced-sodium Provolone. For more information please visit www.pacifi ccheese.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]) 24 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS defi nes what drives us at AMPI: We the Cheddar division, Medium Cheddar Jack; fi rst for 34-percent whey protein make the dairy products that make made at AMPI’s Blair, Wisconsin, plant concentrate; second for 80-percent Continued from page 23 the brand,” Meshke says. “What we’re also won the Chairman’s Award as the whey protein concentrate; and third made of is as important as what we best overall entry at the NMPF contest. for dried sweet whey. improvements in key areas,” says Sheryl make. Our core values — commitment Also at this contest, AMPI cheeses won At the 2016 Wisconsin State Fair Meshke, co-president and CEO, AMPI. to quality, responsibility to others and fi rst-place awards in the Pasteurized Cheese & Butter Contest, AMPI won “The result will better enable AMPI to determination to succeed — guide us Process American Plain, Pasteurized fi rst place for its pasteurized process respond to growing orders from food- in all we do.” Process American Flavored and Hard American cheese spread. service customers.” With this as its cornerstone, Meshke Italian categories. At the 2017 U.S. Championship As a private label supplier, AMPI says AMPI will be embarking on several At the World Dairy Expo Champion- Cheese Contest, AMPI won best of does not run its own marketing pro- projects in the years ahead to respond ship Product Contest in August, AMPI’s class for its Mild Cheddar and Ameri- grams, but it works closely with its to customers’ growing orders and in- Mild Cheddar from its Sanborn, Iowa, can pasteurized process cheese slices, customers to produce cheese to their creased milk production on member plant topped its category for the third second for its Sharp Cheddar and col- specifi cations and support their brands. farms. consecutive year. Other medals AMPI ored American pasteurized process Throughout the last year, AMPI At the 2016 National Milk Producers won at this contest include: fi rst and cheese loaf, and third for its Monterey members and employees gathered to Federation (NMPF) contest, AMPI en- third for Mild Cheddar; fi rst, second and Jack with Jalapeño Peppers and White revisit the cooperative’s vision, mission tries were named champions in both the third for unfl avored pasteurized process American pasteurized process easy melt and values. Cheddar and Italian cheese divisions. In cheese; fi rst for fl avored pasteurized cheese loaf. “The result is a new message that addition to being named best of class in process blend; fi rst for Colby/Monterey “Earning these awards speaks vol- umes about the consistent quality of AMPI cheese,” says Mike Wolkow, vice president of operations, AMPI. “We are proud to say that we never make cheese especially for a contest. These entries are truly representative of all the dairy products made in every AMPI plant, every day.”

Baker Cheese Factory Inc. St. Cloud, Wisconsin

Key executives: Dick Baker, chair- man of the board; Brian Baker, pres.; Jeff Baker, exec. VP; Kevin Baker, CFO; Eric Baker, dir., sales & marketing Cheese plant: St. Cloud, Wis. (String cheese) Estimated annual cheese produced: 50-55 million lbs. Estimated annual cheese marketed: 50-55 million lbs. Percentage of sales from cheese: 100% Market segments for cheese: 90% retail; 10% foodservice Percentage of products exported: 5% Website: www.bakercheese.com A SLICE OF A look inside: Baker Cheese Factory Inc. is in the process of adding refrig- eration space as well as expanding its INNOVATION. fi nished goods warehouse, dry goods warehouse, employee services and locker rooms, and operational offi ce space. The project entails adding about 25,000 square feet to the factory, remodeling Exceptional Value • Great Taste • Customized Performance • Improved Nutrition some of its existing space and updating current equipment, says Brian Baker, president, Baker Cheese Factory. The additions also allow the company to remodel some of its existing warehouse Exceptional value with customized taste, performance space to include reverse osmosis and and nutrition. Whitehall Specialties offers world-class process equipment, Baker says. capabilities in developing non-standardized cheese The project is expected to increase products to meet any requirement. whey processing capabilities and accom-

Delivering delicious cheese modate the company’s growing number products with improved nutrition. Looking for a new, innovative cheese product? of employees. Baker Cheese has added Try Whitehall Specialties. about 20 employees in the last year and is looking to add another 25 to 30 employees in the coming year, Baker says. The company expects the project to whitehall-specialties.com • 888-755-9900 be complete this summer, with additional plans to add more space in future months Turn to KEY PLAYERS, page 25 a For more information please visit www.whitehall-specialties.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]) June 2, 2017 — CHEESE MARKET NEWS® 25

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Key executives: Frederic Nalis, Website: www.belbrandsusa.com plant, which began production in pres. & CEO; Francis Perrin, chief A look inside: In December 2016, June 2016, is designed with room to Continued from page 24 marketing offi cer; Heather Rewiski, the Bel Group completed its acqui- double its current production capacity chief customer (sales) offi cer; Xavier sition of the MOM Group, which of more than 3 million single-serving for manufacturing and packaging, Baker Houssin, CFO; Richard Saucedo, VP, sells its Materne and Mont Bland portions of The Laughing Cow each says. human resources; Jan-Philippe Gour- brands in France and PomPotes and week and meet increased demand in “Really, our goal for this next year is don, VP, manufacturing; Pelin Tomay, GoGosqueeZ brands in both France the years ahead. to be able to increase these capacities VP, supply chain and the United States. Bel says the Domestically, Bel Brands reports for String cheese production and whey Cheese plants: Brookings, S.D. deal enables the two companies to that it gained the most market share processing while maintaining high qual- (Mini Babybel); Leitchfi eld, Ky. (Mini create a major global player in the in the United States in the past two ity,” Baker says. Babybel, The Laughing Cow); Little healthy snacks segment, founded on years in its snacking cheese segment, The company’s newest cheese variety, Chute, Wis. (Kaukauna, Owl’s Nest, strong and innovative brands as well with 2.2 points of share gained ahead Jalapeno String Cheese, has been on the Merkts, Price’s) as complementary product ranges and of two of its major competitors. Ad- market for about a year. While some of Estimated annual cheese pro- territories. ditionally, net sales growth — 17.3 the company’s Jalapeno String Cheese duced: 110 million lbs. In March, Bel Group inaugurated percent in the last two years — has is sold under the Baker brand — which Estimated annual cheese mar- a plant in Vietnam to produce The outpaced the cheese market. In 2016 has limited distribution in Wisconsin keted: 110 million lbs. Laughing Cow cheese for the Viet- alone, Bel USA reports growth of 5.5 — much of the cheese is sold through Percentage of sales from cheese: namese, Cambodian, Philippine, points above the average U.S. cheese private label customers. However, as 100% Singaporean and Thai markets. The the company grows in capacity, both Turn to KEY PLAYERS, page 26 a the Baker brand and its private label products are expected to expand later this year. Baker says the main focus this year is to continue to expand its national and international private label sales. As 2017 develops, the company also looks to expand its offerings, with new fl avors in the research and development stage, Baker adds. The fourth-generation family-owned company celebrated 100 years of busi- ness in 2016. As part of its celebration, the company conducted several promotional activities with retailers of the Baker brand and internally as a company. Some activities included a mini mu- seum last September at a local commu- nity park that examined the company’s history. The company also took part in “community give backs,” Baker says, which entailed drawing employees’ names twice a month throughout the year, and those employees could desig- nate a $100 donation to the charity of their choice. “That was really a lot of fun,” Baker says. “(There were) a lot of different smaller and larger charitable needs in our community that we were able to give back to.” Baker Cheese’s String received rec- We make String Cheese. ognition at award shows this year. At the 2017 U.S. Championship Cheese Contest, Baker Cheese placed second in its class for its Jalapeno Peppers String cheese. It’s our Legacy. At the 2016 World Dairy Expo contest, Baker Cheese swept the top three spots in the String Cheese class with its Low Moisture Part Skim Mozzarella String Cheese.

BakerCheese.com | [email protected] | 920-477-7871

Bel Brands USA Chicago

Parent company: Fromageries Bel, Paris For more information please visit www.bakercheese.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]) 26 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Key executives: Errico Auricchio, ing later this year, positioning it as consin, down the road from its office pres.; Gaetano Auricchio, executive a high-protein “power snack.” In headquarters. The new greenfield Continued from page 25 VP addition, the company is rolling out plant will be known as “New Denmark” market. Cheese plants: Byron, Wis. (Pro- 1.5-ounce packages of Provolone and and is expected to be fully operational The company in September 2016 volone); Chase, Wis. (Parmesan, salami, two rolls to a package, for next year. introduced new Merkts Beer Cheese Romano, Asiago, Auribella, Kasseri, snacking. This year, two BelGioioso chee- Spread made with craft beer from Toscanello, Pepato, Peperoncino, To reach consumers looking for semakers, Steve Beirhals and Josh Capital Brewery in Middleton, Wis- vegetarian Parmesan, Fontina); high-end artisan cheeses, in 2016 Krause, graduated from the elite consin, and Stevens Point Brewery Freedom, Wis. (Burrata, Fresh Moz- BelGioioso introduced its custom- Wisconsin Master Cheesemaker Pro- in Stevens Point, Wisconsin. The new zarella, Fresh Mozzarella curd); created Artigiano cheese. Artigiano gram, bringing the total number of spread line is available in four Cheddar Glenmore, Wis. (Provolone, Mas- is made in small batches and cured Wisconsin Master Cheesemakers on varieties: Merkts Beer Cheese Spread carpone, Fresh Mozzarella, Ricotta using proprietary, artisan methods to staff to six. with Capital Supper Club, Merkts Beer con Latte); Langes Corners, Wis. achieve its delicate crystalline texture The company markets the fact it Cheese Spread with Point Onyx Black (CreamyGorg, Crumbly Gorgonzola, and nutty and sweet flavor. Available boasts so many Master Cheesemakers Ale, Merkts Beer Cheese Spread with Italico, Crescenza-Stracchino); Led- in a Classico variety as well as Vino and is very proud of it, BelGioioso Capital Mutiny IPA and Merkts Beer geview, Wis. (converting, packaging, Rosso and Aged Balsamic & Cipolline President Errico Auricchio says. The Cheese Spread with Point Amber shipping, corporate office); Pulaski, Onion flavors, the cheese is available rigorous program, a joint partnership Classic. Wis. (American Grana, Artigiano); in whole 11-pound wheels for cut-and- between the Wisconsin Center for “The Merkts Beer Cheese Spread Sherwood, Wis. (veal feed, lactose); wrap programs or pre-cut 4-ounce Dairy Research and the Wisconsin launch combines two consumer food Schenectady, N.Y. (marinated braids, exact-weight wedges. Milk Marketing Board, promotes trends: the growing beer cheese cat- smoked Fresh Mozzarella, Scamorza, The cheese is being marketed advanced education for experienced egory and the growing popularity of Ricotta) under the “La Bottega di BelGioioso” cheesemakers and is good for morale, craft beer,” the company notes. Percentage of sales from cheese: 90% brand, a line of small pieces of hand- Auricchio says. In addition to the new cheese Market segments for cheese: 50% selected cheeses that ensure consis- “The biggest benefit is more spreads, Bel Brands centered its retail; 50% foodservice tent quality, flavor, texture, aroma internal than external,” Auricchio marketing efforts this past year on its Website: www.belgioioso.com and authenticity. Other cheeses in the says noting that graduating from the The Laughing Cow Cheese Dippers, a A look inside: BelGioioso Cheese line include Crescenza-Stracchino, program is a great achievement for portable individually-portioned snack Inc. continues to focus on providing American Grana, Provolone Extra, cheesemakers. “Happy cheesemakers with cheese and crunchy breadsticks consumers with high quality cheese in Peperoncino and cow and sheep’s make excellent cheese.” that was fi rst launched last spring. For convenient formats. The company has milk blended Gorgonzola. Recently BelGioioso has won a number of the 2017 back-to-school season, the introduced a number of new products announced additions to the La Bot- awards at cheese contests this past company says it will have new market- in the past couple of years. tega line are CreamyGorg, Pepato year. ing campaigns centered on the launch While BelGioioso only utilizes and Italico. At this spring’s U.S. Championship of two new fl avors of Cheese Dippers: a minimal amount of anti-caking Meanwhile, BelGioioso, which Cheese Contest, the company received Garlic and Herb, and White Cheddar. agents in products when needed, in primarily sells its cheese in retail first and second in the Parmesan class response to some consumers’ and deli and for foodservice, is taking its for its Parmesan and American Grana chefs’ concerns about the category, Casaro brand to the dairy case. This as well as first place in the Flavored the company introduced a new natural will expand the company’s presence Soft Cheeses Open class for its Bur- line of shredded and grated cheeses by offering familiar cheeses in conve- rata with Black Truffles. In addition, in both foodservice and retail sizes. nient formats, Auricchio says. BelGioioso won second for its Ricotta The selection of 4-ounce shredded, BelGioioso Cheese currently oper- con Latte Whole Milk, Asiago and grated and shaved cheeses are packed ates eight locations in Wisconsin with Fresh Mozzarella Snacking Cheese, in unique, lightweight, re-sealable a ninth cheesemaking operation in and third for its Zesty Marinated Hand cups and contain just cheese and no New York. This spring, the company Braided Fresh Mozzarella and Crum- BelGioioso Cheese Inc. anti-caking agents or preservatives. completed an expansion of its Led- bly Gorgonzola with Sheep’s Milk. BelGioioso also is introducing geview, Wisconsin, facility, expanding At last summer’s American Cheese Green Bay, Wisconsin 3/4-ounce Parmesan sticks for snack- its shipping and distribution areas, Society competition, the company as well as an addition to the finished received first for its BelGioioso Fresh storage area at its Freedom, Wiscon- Mozzarella 16-ounce Log, two second- SELLING YOUR DAIRY sin, facility. place awards for its Burrata, and third BelGioioso broke ground in Janu- for its Mascarpone and Fontina. BUSINESS IS OUR BUSINESS ary on a new plant in Denmark, Wis- Turn to KEY PLAYERS, page 27 a

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 Creative Business Services understands the dairy industry. We have sold many

dairy and cheese companies throughout Wisconsin and the Country. We  maintain a long list of qualified buyers and sellers who are actively looking to   purchase or sell dairy companies. In fact, we have many great offerings to share  with you. Allow us to help you find just the right match for you. ,QQRYDWLRQ7HFKQRORJ\DQG4XDOLW\  For more information contact: Bob Wolter: 312.576.1881 6LQFH\HDUV [email protected]  319 N. Broadway, Green Bay, WI 54303  o: 920.432.1166 y 800.366.5169  f: 920.432.5456  www.cbs-global.com ZZZJURXSHLDLFRP Bob Wolter Dairy Industry Transaction Specialists serving the U.S. since 1979 2KPLF3DVWHXUL]DWLRQ8QLW &,3&RQWURO8QLW OE&KHHVH&XWWHU OE&KHHVH&XWWHU 7XEXODU+HDW([FKDQJHU 8OWUDVRQLF&KHHVHFXWWHU For more information please visit www.cbs-global.com For more information please visit www.groupeiai.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]) June 2, 2017 — CHEESE MARKET NEWS® 27

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Club, Dia de Los Muertos and others, evolve, we need to be making the journey further streamlining the experience. with them and continuing to develop Continued from page 26 “Our consumers across the country ways for Cacique products to integrate are hungry for content and how to uti- into all meal occasions,” he says. “The lize authentic Mexican-style products,” execution has to be on point and relevant Iglesias says. “We felt it was our duty as to make that impact, and it all starts the category leader to provide a social with the connection we continue to media solution where consumers can strengthen with them.” visit and be part of the Cacique family, Cacique continues to partner with Cedar Grove Cheese Inc. and experience the many ways our prod- celebrity chef Aaron Sanchez and is Plain, Wisconsin ucts can be used and interact with our excited by his selection as a judge on Cacique Inc. brand. It’s the hub of our social media “Master Chef” this year. Key executives: Robert Wills, pres.; Monrovia, California experience and the community that we “Aaron’s new adventure will expand Deborah Byrne, general mgr. continue to build on year after year.” our reach in engaging consumers; we are Cheese plants: Plain, Wis. (cow’s Key executives: Gil de Cárdenas, Iglesias notes that continual con- thrilled for him!” Iglesias says. milk cheeses: Squeaks Cheddar curds, CEO; Tim Snyder, COO; Tirso Iglesias, sumer engagement and innovation are “Aaron will also be working on some Colby, Marble Colby, Monterey Jack, sr. VP, sales & marketing; Bob Cashen, important to the growth of the brand recipes that will include innovative Butterkase, Farmers; sheep’s milk VP, sales; Chris Hannigan, VP, market- and category. products being introduced later this cheeses: Banquo, Donatello, Fleance, ing; Francisco Hanon, category mgr.; “We feel as consumers continue to year,” Iglesias adds. Turn to KEY PLAYERS, page 28 a Charles Redmond, category mgr.; En- rique Botello, sr. category mgr.; David Hunt, central division sales dir.; Miguel Moreno, regional business development mgr., Mountain Region; Felipe Gomez, regional business development mgr., mass market West and Northern Cali- fornia Region; Kevin McCraken, regional business development mgr., mass market East; Branden Wilson, regional business development mgr., mass market Midwest Region; Mike Schmidt, business develop- ment mgr., East and Kroger Cheese plant: City of Industry, Calif. (Queso Fresco, Panela, Cotija, Asadero, Enchilado, Manchego, Oaxaca, Queso Blanco Fresco, Queso Quesadilla, Queso Quesadilla Jalapeño, Mozzarella, Crema Mexicana, Crema Mexicana Agria, Crema Salvadorena, drinkable yogurt) Website: www.caciqueinc.com A look inside: Cacique Inc. is a manufacturer of Mexican-style cheeses, creams and chorizos. Family owned and operated, Cacique is heading into its 45th anniversary. The focus on authen- ticity and providing consumers with high quality products continues to be its mission and is reinforced by four pillars: family, authenticity, integrity and quality. The pillars appear on each package of Cacique products and are STOP BY OUR BOOTH AT THE IDDBA the company’s commitment to main- taining the leadership position within the category. SHOW #3345 In October, Cacique moved its corporate headquarters to the city of Monrovia, California. The new space The #1 Brand of Mexican-Style Cheeses, Chorizos, and Cremas will provide the Cacique team a home for many years to come and has state- For Four Decades Cacique® has established itself as the market leader, proudly serving of-the-art amenities for its employees. ® “Our new headquarters provides retailers with its Cacique family of products enjoyed by consumers across the nation. an environment of collaboration and creativity that allows all facets of our company to interact as we continue to navigate the evolving marketplace,” says Tirso Iglesias, senior vice president of sales and marketing, Cacique Inc. In February, the company launched its redesigned corporate website adding multiple features and enhancing the vir- For recipes and more information about our line of Hispanic products, tual experience for consumers. The new please visit www.CaciqueInc.com or call (844) CACIQUE site is compatible with mobile devices, incorporates video recipes, a real-time store locator and many more areas for Mexican food enthusiasts to explore. It also now links to the company’s multiple micro-sites such as the Caciquedilla For more information please visit www.caciqueinc.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]) 28 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS the companies’ products closer to In addition, Clock Shadow Cream- supplier to consumers.” home, Wills notes. Meanwhile, Cedar ery has expanded its Quark offerings Cedar Grove Cheese and Clock Continued from page 27 Grove Cheese historically has had a with new fl avors, including Brandy Shadow Creamery also are working on presence in the Minneapolis market, Old-Fashioned and Quark with South several new cooperative processing Feta, Ovella; buffalo’s milk cheeses: so the companies have built on that Africa (S.A.) Braai chutney. The S.A. ventures with other cheesemakers, pro- Fresh Mozzarella, Gouda, Cheddar; reputation by offering products from Braai is made by a local company, and viding them with access to processing mixed milk cheeses: Weird Sisters, both factories through a focused dis- the Brandy Old-Fashioned initially was space under a shared use agreement Faarko, Montague); Clock Shadow tributor, Wills says. developed for a local fundraising event. and doing custom processing to enhance Creamery, Milwaukee (cow’s milk “The addition of these two regional Wills himself received recognition partners’ capacity. cheeses: Bon Bree, Cheddar, Cheese- markets has helped us make more ef- from the American Cheese Society “We believe that these ventures E-Que, Double Cream Colby, LaBelle, fi cient use of the Clock Shadow plant,” (ACS) for his work on its Best Practices make more effi cient use of facilities, Mozzarella, Quark, Ricotta, Squeaks Wills says. “We concluded that, while Guide for Cheesemakers released in reduce the need for duplicative invest- Cheddar Curds; goat’s milk cheeses: our primary motivation is local ... that 2016, and he continued chairing the ments and enable smaller processors Squeaks Cheddar Curds, Chevre; mixed market alone is not big enough to sup- ACS Regulatory & Academic Committee to economically share food safety milk cheese: Capriko) port us at an effi cient scale.” focusing on safe cheesemaking. He also protocols and marketing efforts,” Wills Estimated annual cheese produced: Cedar Grove Cheese also has suc- serves as secretary for the Wisconsin says, adding that another benefi t is the 4 million lbs. cessfully completed its third-party audit Association for Food Protection and opportunity to brainstorm with other Estimated annual cheese marketed: and achieved halal certifi cation. is a member of Wisconsin’s FaBsafe cheesemakers. 4 million lbs. “From a technical perspective, it was Steering Committee, a group dedicated Both companies have brought in Estimated 2016 sales: $12 million pretty easy for us to do,” Wills says, not- to food and beverage quality, safety and awards this year as well. Cedar Grove Projected 2017 sales: $12 million ing that the company already produced compliance. Cheese’s Donatello and Sheep Milk Percentage of sales from cheese: 90% cheese with ingredients that met halal Clock Shadow Creamery has com- Feta placed third in their classes at the Market segments for cheese: 35% standards. Now, halal-certifi ed custom- mitted to providing a safe and supportive 2016 ACS contest. Donatello also placed retail; 10% foodservice; 55% ingredients ers can use Cedar Grove Cheese’s cheese environment for visitors and employees second in its class at the 2016 Wisconsin Website: www.cedargrovecheese. and whey as ingredients, he says. of all backgrounds in the coming year, State Fair Cheese & Butter Contest, in com, www.clockshadowcreamery.com Clock Shadow Creamery has started Wills says. To help with this goal, the addition to its Montague placing second A look inside: Cedar Grove Cheese offering several new products at its company has joined the nationwide in its class. Clock Shadow Creamery and Clock Shadow Creamery in Mil- store, including cheese curd wontons Sanctuary Restaurants movement. placed fi rst in its class for its Chevre waukee, both owned by Robert Wills, and grilled cheese sandwiches. These “It is committed to providing a safe at that contest. president, have expanded distribution products work to incorporate more and supportive environment for visitors At the 2017 U.S. Championship in the Chicago and Minneapolis retail “unusual” cheeses so consumers learn and employees of all backgrounds,” Wills Cheese Contest, Cedar Grove placed and foodservice markets in the past what can be done and be more creative says. “We view our connection with the third in its class for its Donatello. year. Visitors from Chicago wanted with cheeses, Wills says. local community as more than just (a) Turn to KEY PLAYERS, page 29 a The Best Traditional

3rd Place & Specialty Cheese Hard Sheep’s Milk Donatello 2017 U.S. Championship Cedar Grove Team You’ve Ever Tasted! Cedar Grove Cheese Each year we craft four million pounds of some of the best cheese you will ever taste! And all of our cheese is produced without artificial growth hormones (rBGH) or animal enzymes. We believe in environmentally sound production...working in concert with nature is an important part of our business. 3rd Place Handcrafted Cheese is our Specialty Donatello • Traditional Cheese • Custom Processing 2016 ACS • Artisan Cheese • NO Artificial Growth Hormones Cedar Grove Team Cedar Grove Chees • Family Owned (rBGH) or Animal Enzymes 3rd Place Specializing in... Sheep’s Milk Feta 2016 ACS • Quark Cheese • Traditional Aging Without Cedar Grove Team • Goat, Sheep & Water Chemicals Cedar Grove Cheese Buffalo Cheese • Small Batch Cheese • Sharp & Extra Sharp Development • Surface Ripened Cedar Grove CHEESE & Clock Shadow CREAMERY 2nd Place E5904 Mill Road | P. O. Box 185 | Plain, WI 53577 | Phone: (800) 200-6020 Hard Sheep’s Milk Fax: (608) 546-2805 | E-mail: bob@cedargrovecheese Donatello www.cedargrovecheese.com 2016 World Championship Cedar Grove Team Cedar Grove Cheese

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

For more information please visit www.cedargrovecheese.com For more information please visit www.genmac.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]) June 2, 2017 — CHEESE MARKET NEWS® 29

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS The company continues to put N.M. (condensed skim, cream, milk its main focus on its core products, permeate powder, MPC, NDM, SMP); Continued from page 28 which include its Fresh Mozzarella Portland, Maine (butter, buttermilk, varieties that are available from coast cottage cheese, cream, fl avored milk, to coast. The Mozzarella comes in fl uid milk, fruit juice, sour cream, retail and foodservice containers of tea); Reading, Pa. (cream, condensed perline (pearl size), ciliegine (cherry Dairy Farmers of America milk, malted milk powder, NDM, SMP, size), bocconcini (ball size), ovoline Kansas City, Kansas WMP); Rochester, Minn. (2) (fl uid milk, (egg size), medallions, 8-ounce balls, ice cream, light ice cream, sherbets, 1-pound balls and 1-pound logs. The Key executive: Rick Smith, pres. yogurt-based drinks); Bruce, Wis. company also offers a marinated cilieg- & CEO (cheese, dairy powders); Chili, Wis. ine, which uses a Mediterranean blend Dairy plants: Adrian, Mich. (con- (hard Italian cheese); Schulenburg, Crave Brothers Farmstead of different herbs, spices and peppers densed milk, cream, NDM); Beaver, Texas (dairy dips, salsa); Garden Cheese LLC in oil marinade, and this variety is Utah (condensed milk, cream, long- City, Kan. (WMP, SMP, NDM, cream); Waterloo, Wisconsin available in 8-ounce retail containers horn Cheddar, Monterey Jack, Pepper Springfi eld, Mo. (dairy-based coffee as well as 3-pound foodservice cups. Jack); Cabool, Mo. (adult nutritional beverages); El Dorado Springs, Mo. Key executives: George Crave, pres.; Crave Brothers’ Fresh Mozzarella beverages, dairy-based coffee bever- (specialty dairy powders); Turlock, Debbie Crave, VP continues to be critically acclaimed, ages, energy protein beverages, Sport Calif. (Italian-style cheese, liquid Cheese plant: Waterloo, Wis. (Farm- winning fi rst, second and third in its Shake); Cass City, Mich. (cream, con- whey); Ventura, Calif. (dairy-based er’s Rope Part-Skim Mozzarella, White, class at the U.S. Championship Cheese densed whole & skim milk); Cedarburg, coffee beverages); West Middlesex, Pa. Yellow & Jalapeno cheese curds, Fresh Contest this year. At the 2016 American Wis. (fl uid milk, orange juice); Fallon, (industrial shredded cheese, process Mozzarella, Marinated Fresh Mozza- Cheese Society (ACS) contest, the com- Nev. (WMP, SMP); Dalbo, Minn. (hard cheese); Winnsboro, Texas (anhydrous rella, Mascarpone, Oaxaca) pany’s Fresh Mozzarella also placed Italian cheese); Fargo, N.D. (butter, milkfat, butter, buttermilk powder, Percentage of sales from cheese: 90% third in classes for Fresh Mozzarella cottage cheese, cream, dips, fluid NDM, sweet cream); Hummelstown, Market segments for cheese: 40% over 8 ounces and under 8 ounces, milk, ice cream, sour cream, yogurt, Pa. (dairy concentrates); Winthrop, retail; 30% foodservice; 30% ingredients and its Marinated Fresh Mozzarella juice); Farmington, Minn. (cottage Minn. (anhydrous milkfat, butterfat Website: www.cravecheese.com also placed third in its class. In addi- cheese, dips, smoothies, sour cream); blends, sweetened condensed milk); A look inside: Crave Brothers Farm- tion, the company’s Fresh Mozzarella Fort Morgan, Colo. (condensed milk, Zumbrota, Minn. (American-style stead Cheese LLC is a family-owned placed fi rst in its class at the 2016 cream, NDM); Pollock, S.D. (hard Ital- cheese, hard Italian, cream, fl uid whey, cheese and dairy business, emphasiz- World Dairy Expo Championship Dairy ian cheese); Frederick, Md. (milk, fruit dairy powders); Batavia, N.Y.; Pavilion, ing its connection to the “four C’s” Product Contest. The company plans to drinks, juice); Goshen, Ind. (condensed N.Y. (cream, skim) — crops to cows, cheese to consumer, incorporate mention of the awards into milk, cream, NDM); Allerton, Iowa Cheese and ingredient-related joint says George Crave, president, Crave its marketing this year to demonstrate (nutrition & functional milk protein ventures: Southwest Cheese, Clovis, Brothers Farmstead Cheese. its product quality, Crave says. ingredients); Houston, Texas (artisanal N.M. — JV cheese operation with “The product is being made on the Also winning awards this year was Hispanic cheeses & creams); Hughson, Glanbia plc & the cooperative mem- farm with the farm’s products,” Crave the company’s Jalapeno Cheddar Calif. (butter, condensed milk, cream, bers of the Greater Southwest Agency says of being a farmstead company. Cheese Curds, which won fi rst in its NDM); Mechanicsburg, Pa. (dairy- (DFA, Select Milk Producers) (40- & It grows and utilizes its own crops to class at the U.S. Championship Cheese based coffee beverages); Middlebury 640-lb. block Cheddar, Colby, Monterey feed its cows, which provide milk for Contest and at the ACS contest. The Center, Pa. (condensed milk, cream, Jack, Pepper Jack, Muenster, Asadero, the company’s cheese. jalapeno variety has been available cream powder, malted milk powder, Queso Quesadilla, Colby Jack); Craigs Along with the cheese plant, which for about three years now, Crave says. NDM, SMP, WMP); Minneapolis, Station Creamery, Linwood, N.Y. — JV was constructed in 2001, are about In addition, its Yellow Cheddar Minn. (fl uid milk, other beverages); with Craigs Station Ventures; Pavilion, 1,900 cows and 2,500 acres of farmed Cheese Curds placed fi rst in its class New Britain, Conn. (cream, ice cream N.Y. — JV with Arla Foods (Cheddar) land, Crave says. In addition to George at the 2016 ACS contest. Its White mixes, milk, fruit drinks, fruit juices, Estimated annual cheese produced: Crave and his three brothers, other Cheddar Cheese Curds placed third in water); New Wilmington, Pa. (dry 274 million lbs. relatives, such as nieces and nephews, the class at the contest as well. whey, Italian-style cheese); Portales, Turn to KEY PLAYERS, page 30 a are involved with taking care of the company’s cows and cheesemaking. Staff also are an integral part of the business, with about 35 employees at the cheese factory and 25 on the farm. Handcrafted on Our Dairy Farm As part of its marketing efforts, ® Crave Brothers Farmstead Cheese in the Finest Wisconsin Tradition offers tours to buyers and customers ® coming to Wisconsin. This allows them Crave Brothers Farmstead Classics an opportunity to see where the com- are specialty cheeses produced right pany’s products come from, Crave says, on the farm in Waterloo, Wisconsin, noting that there is misinformation using only the freshest, high-quality about contemporary farming practices milk from Crave Brothers Dairy Farm. today and that the tours aim to help assure customers that crops and cows Our Green Story: • Fresh Mozzarella are in good condition today and for • Family Owned • Fresh Cheddar Cheese Curds the future. and Operated • Our Own Farm (Plain & Jalapeño) The company not only offers farm- Fresh Milk stead cheeses but also uses renewable • 100% Green Power • Mascarpone • A Carbon Negative • Farmer’s Rope® energy. Crave Brothers uses green Company* power, practices water conservation • Sustainable Part-Skim and recycling, and is a carbon-negative Farming Practices Mozzarella • Recyclable Packaging String Cheese company. • Water Conservation Looking ahead, the company aims to & Recycling *Our manure grow its business and continue telling digester produces its family and farmstead story. Being more electricity than we need for Crave Brothers Farmstead Cheese, LLC. a small, family-controlled business, our farm and W11555 Torpy Road • Waterloo, WI 53594 Crave Brothers Farmstead Cheese cheese factory. Phone: (920) 478-4887 • Fax: (920) 478-4888 • Email: [email protected] aims for 10-percent growth this year, www.cravecheese.com Crave says. For more information please visit www.cravecheese.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]) 30 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS moved from space DFA has leased in venture will be owned by Glanbia and commercial operations, DFA. Progress Missouri since its formation in 1998 to the 50-percent balance will be owned also continues on the construction of a Continued from page 29 a new building in the expanded Village by DFA, MMPA and Foremost Farms. new dairy ingredients plant in Garden West area in Kansas City, Kansas. As part of the proposed joint ven- City, Kansas. Estimated annual cheese marketed: The three-story, 100,000-square-foot ture, DFA, MMPA and Foremost Farms DFA also is involved in the con- 389.9 million lbs. building was constructed with sustain- would supply all milk required by struction of a new 30,000-square-foot Estimated 2016 sales: $13.5 billion ability in mind and designed to LEED the plant, while Glanbia would have WNY Cheese Enterprise LLC facility in Projected 2017 sales: $16.4 billion standards, DFA says. full responsibility for all commercial, Pavilion, New York. Percentage of sales from cheese: 6% DFA earlier this year announced it technical and operational aspects of The $49.7 million production facility Market segments for cheese: 36.49% is in advanced discussions along with the business. If the project proceeds is part of a collaboration between Craigs retail; 33.44% foodservice; 30.07% Glanbia plc, Michigan Milk Producers as planned, commissioning of the new Station Ventures, Denmark-based Arla ingredients Association (MMPA) and Foremost facility is expected to take place in the Foods and DFA. The facility will create Percentage products exported: 7.7% Farms USA to create a stand-alone second half of 2019. 30 new jobs and is projected annually of commercial business total sales joint venture to build and operate a new This past year, DFA has invested in to produce approximately 15 million Website: www.dfamilk.com cheese and whey production facility in improvements at its New Wilmington, pounds of cheese, primarily Cheddar, A look inside: Dairy Farmers of the state of Michigan. Upon comple- Pennsylvania, and Turlock, California, which then will be transported and America (DFA) in May moved into its tion, the plant is projected to process plants, and continues to look for ways packaged for retail sale. new headquarters in Kansas City, Kan- 8 million pounds of milk per day. It is to modernize its facilities, says Doug The new WNY Cheese plant will be sas. All of the cooperative’s employees proposed that 50 percent of the joint Glade, executive vice president of adjacent to Craigs Station Creamery, a milk plant that opened in 2014 as a collaboration between DFA and Craig’s Station Ventures — a partnership of eight Livingston and Wyoming county dairy farms in New York. DFA will man- age operations of the new plant, holding a controlling 70-percent stake in the venture. Arla will have a 20-percent stake in the facility and will market cheese produced there. The Craigs Station farmers will hold the remaining 10 percent stake in the enterprise. Con- struction of the new facility is underway and is expected to be complete by the end of 2017 or early 2018, Glade says. DFA officials reported 2016 net income of $131.8 million, compared to $94.1 million of net income for 2015. The increase was attributable to higher sales volumes, overall operating effi ciencies and lower commodity input costs. The record earnings also were buoyed by the acquisition of the remaining 50-percent equity interest in DairiConcepts, a manufacturer of cheese, dairy ingredi- ents and dairy fl avor systems with eight facilities across the United States. DFA’s net sales totaled $13.5 billion for 2016, compared to $13.8 billion in 2015. This decrease is primarily a result of lower milk prices, the co-op says. In 2016, DFA directed the market- ing of 62.6 billion pounds of milk for both members and others through the cooperative’s consolidated businesses, which represents approximately 29 percent of total U.S. milk production. DFA’s Consumer Retail and Fluid Milk and Ice Cream divisions also had continued growth and success in 2016. Kemps introduced a new line of frozen yogurt, Yo2, with a generational target: millennials. Borden Cheese also launched a new campaign, “Love. Always an ingredient,” with an updated website and graphics that highlight the goodness that comes in every package, Glade notes. DFA also is working on new messag- ing for its Hispanic cheese brand, La Vaquita, Glade says. Product marketing will focus on La Vaquita cheese’s ability to bring authentic fl avor to everything from dishes prepared in home kitchens to chef-crafted culinary creations. “A lot of our work in 2016 and 2017 is repositioning many of our brands,” For more information please visit www.tetrapakusa.com Turn to KEY PLAYERS, page 31 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]) June 2, 2017 — CHEESE MARKET NEWS® 31

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Key executives: Daniel R. Culligan, “In conjunction with food safety, Culligan says. pres.; Allan Kosharek, VP, production; product development and process im- Two additional high-speed packaging Continued from page 30 Judd Batterman, VP, administration; provement is paramount,” says Daniel lines are slated for installation later this Brett Thompson, VP, sales & marketing Culligan, president, Dairyfood USA. year to accommodate Dairyfood USA’s Glade says. “We haven’t been telling Cheese plant: Blue Mounds, Wis. (ex- To that end, an automated high expansive and growing product line. the farmer-owned story as well as we tended shelf life cheese foods, spreads velocity, blast chill/cooler was installed Last summer, Dairyfood USA intro- could or as well as we should.” & sauces, smoked cheeses) in 2016, he notes. duced Queso de Casa White Dipping Glade notes innovation is a key Percentage of sales from cheese: “The process results in rapid tem- Cheese, a new brand of Mexican-style focus as well. 100% perature reduction for improved prod- queso dips, in Original and Jalapeno Last fall, the cooperative announced Market segments for cheese: 50% uct consistency and texture, thereby varieties. The dips are available na- sponsorship of the 2017 Sprint Accelera- retail; 50% foodservice enhancing functionality,” Culligan says. tionwide in 8-ounce retail sizes, as tor, an innovative program that helps Percentage of products exported: 5% In addition, yet another high-shear well as 16-, 24- and 32-ounce sizes for accelerate and grow startup businesses. Website: www.dairyfoodusa.com fully-automated large volume cooker club stores. DFA’s program will focus on startups in A look inside: Dairyfood USA Inc. was added to its current signifi cant “This is rapidly becoming one of the AgTech area, specifi cally startups continues to allocate signifi cant fi nan- stable of existing cooking capabilities. our most popular items,” says Brett with applications related to any portion cial and time resources to maintain its “The shearing action produces a Thompson, vice president of sales and of the dairy value chain. reputation as a leading supplier of high considerable breakdown of the proteins marketing. “It is undoubtedly one of the DFA this spring announced a quality extended shelf-life cheeses to a in the cheese, augmenting the consis- highest quality queso dips available on strategic partnership with Vanguard number of different market segments. tency of our many sauces and spreads,” Renewables, a Massachusetts-based Turn to KEY PLAYERS, page 32 a renewable energy developer, to help bring anaerobic digestion technology to more farms across the country. Also this spring at Wal-Mart’s Sustainability Milestone Summit in April, DFA joined the retailer and other organizations in announcing its participation in a new platform, Project Gigaton, aiming to reduce greenhouse gas emissions from DFA’s operations and supply chains one gigaton by 2030. Meanwhile, DFA’s products contin- ued to gain recognition on the contest circuit this past year. At this spring’s U.S. Championship Quality Cheese Contest, DFA received best of class honors for its whole milk Mozza- rella and a second-place award for its You Can Trust. Mild Provolone. At the 2016 World Dairy Expo Innovation Championship Dairy Product Contest, DFA’s Mozzarella earned first- and second-place awards; its Provolone You Can Taste. earned a fi rst-place award; and its salted Celebrating Successful whipped butter earned a second-place award. Meanwhile, the co-op’s milk Partnerships for 60 Years! protein concentrate whey-based sports beverage and milk powders swept their Introducing our Newly Expanded respective classes at the contest. Glacier Ridge FarmsTM Line: In the year ahead, Glade says DFA will continue to invest heavily in learn- s(ANDCRAFTED)N!MERICAS$AIRYLAND s.ATURALLY3MOKED#HEESES ing more about consumers’, as well s'OURMET3PREADABLE#HEESES$IPS customers’, wants and needs, and how s3MOKEY"ARS3NACK7EDGES those wants and needs may differ based s6ARIETYOF&LAVORS on where and how they live. The cooperative also will continue FOODSERVICE to look at the global landscape to In Perfect Shape For a Growing Industry expand opportunities for its products ■ Creative blend of vision and flexibility in markets where DFA can best meet ■ Unique product offerings ■ the needs of customers and consum- Naturally smoked cheeses tailored to fit every packaging configuration ers, including Mexico, Southeast Asia ■ Extensive single serving/portion-controlled sizes and the Middle East and North African 31&,EVEL#ERTIlED This certification ensures our customers that our cheese PRIVATE LABEL region, Glade says. products have been produced and handled in accordance with the highest standards set by the Food Marketing Institute (FMI). Build Your Brand With Quality You Can Trust ■ Expansive array of custom formulations ■ Innovative packaging solutions ■ Ability to drive new sales RETAIL HOUSE BRANDS Diversify Your Product Portfolio With Our Proven Winners ■ Unique flavor profiles ■ Market versatility to maximize sales performance ■ Price competitiveness & in-store support ■ Dairyfood USA Inc. Low minimum order quantities Blue Mounds, Wisconsin #ALLUSTODAYFORDETAILS #OUNTY2OAD&s"LUE-OUNDS 7)s0H  s&AX   Ownership: Biomerx GmbH, Linz, DCULLIGAN DAIRYFOODUSACOMsWWWDAIRYFOODUSACOM Austria, & DRC Investments LLC, Middleton, Wis. For more information please visit www.dairyfoodusa.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]) 32 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS upward, Dairyfood USA is poised to ac- Championship Cheese Contest. line of UP products); Seattle (HTST fl uid commodate the additional growth, he Meanwhile, Dairyfood USA’s exports milk); Spokane, Wash. (HTST fl uid milk, Continued from page 31 notes. Recent smokehouse additions continue to grow as well. Areas such as fl avored drinks); Bozeman, Mont. (HTST (all smoke houses are fully automated, the Pacifi c Rim, Mexico, Canada and the fl uid milk, fl avored drinks) the market today.” i.e., time, temperature and humidity Caribbean have been especially active, Estimated annual cheese produced: The product line soon will include controlled) have prepared the com- where products such as its Glacier Ridge 198 million lbs. a mild yellow Cheddar fl avor. pany to handle the increased capacity. Farm spreads, Sonoma Jacks wedges Estimated annual cheese marketed: “While the white dipping cheese One of the larger areas of growth in and the new Queso de Casa line have 198 million lbs. fl avors have been very well-received, this category is the company’s ability been widely accepted, Culligan says. Fiscal 2016 sales: $2.1 billion (April certain parts of the country and markets to smoke natural cheese. While the The company also is preparing to 1, 2015, to March 31, 2016) expect their Queso Dip to be yellow,” company’s traditional extended shelf- expand into more foodservice and re- Percentage of sales from cheese: Thompson says. life Smoked Gouda business remains tail sectors with new products geared 15.4% The new fl avor will appeal to those robust, demand for smoked natural toward snacking trends. Market segments for cheese: 1% consumers (of all ages) with a very cheese has dramatically increased in “Today, 50 percent of all eating retail; 14% foodservice; 85% ingredients clean, mild Cheddar cheese fl avor, he the past 12 months. occasions are snacking occasions,” Percentage of products exported: adds. Culligan notes that over the past four Thompson says. 16% In addition to the White Dipping years, Dairyfood USA has seen a 63-per- Due to the fact that 60-90 percent of Website: www.darigold.com Cheese, the company continues to cent increase in smoked cheese sales. snacking occasions take place at home, A look inside: Darigold Inc. says its develop both private label and branded “A naturally smoked cheese is one Dairyfood USA is targeting considerable dairy farmers are benefi ting from a $97 label dips and spreads for some of the of the easiest ways to give a sandwich, resources in that direction, he adds. A million expansion at the company’s Sun- country’s largest retailers. burger or pasta dish a unique twist or new line of 1-ounce Glacier Ridge Farm nyside, Washington, plant, completed Popularity of smoked cheeses fl avor,” Thompson says. “As restaurants spreads has been developed for numer- last spring. The project increased ca- continues to grow signifi cantly in the continue to seek cleaner ingredient ous markets, with new fl avors including pacity by 70 percent at the plant, which United States, and sales of Dairyfood decks, we expect to see more inquiries Basil & Olive Oil, Parmesan Herb and produces skim milk powders and nonfat USA’s smoked cheeses have followed and fl avor profi les develop.” Smoked Cheddar. dry milk in a “high-care” environment suit as the company has realized several The company already has developed Lastly, specialized equipment has for nutritional applications. opportunities, especially in foodservice rbST-free and organic formulas. been procured for a proprietary process Co-op farmers are benefi ting from and the quick service restaurant (QSR) Dairyfood USA’s Naturally Smoked that will be unveiled later this year, reduced hauling costs, and Darigold’s trade, Culligan says. Gouda Spread earned a second-place enabling Dairyfood USA to substantially carbon footprint also is reduced since As smoked cheese continues to trend award in its class at this spring’s U.S. broaden its product offerings in a dy- there are about 45 fewer truck hauls namic market, Thompson says. per day, the company says. Food safety continues to be at the Last summer, members of Farmer’s forefront for the company, Culligan says, Cooperative Creamery (FCC) voted to noting Dairyfood USA again ranked in accept an agreement in which FCC the 98th percentile for its SQF Level 3 members have the opportunity to ap- certifi cation. ply for membership in Northwest Dairy Service Association (NDA), Darigold’s parent THE LEADER IN ITS CLASS company. Thirty-fi ve FCC members joined Darigold last summer. Equipment Service Darigold moved into new corporate headquarters in May. The new location Parts is just a few miles from the previous One-stop centrifuge service for Alfa Laval, Tetra Pak, headquarters and is located at 5601 6th Westfalia and more Avenue, Seattle. Darigold says as the Darigold Inc. lease was expiring at its previous loca- Preventative maintenance Seattle tion, management took the opportunity Scheduled repairs to look for an upgrade. Ownership: Northwest Dairy As- Meanwhile, Darigold in December Emergency service sociation, Seattle sold its Salt Lake City plant to WW Op- Equipment rental Key executives: Stan Ryan, pres. erating Co., a subsidiary of WhiteWave On-site or in-shop services & CEO; Leroy Plagerman, chairman; Foods. WhiteWave Foods this spring Allan Huttema, vice chairman; Amy combined its activities in North America Automation upgrades Humphreys, treasurer, sr. VP & CFO; with Danone to now operate as a strate- Consulting and training Grant Kadavy, chief commercial of- gic business unit named “DanoneWave.” fi cer; John Kenley, VP, legal; Dermot Last May, Grant Kadavy joined the Carey, exec. VP, ingredients & global; Darigold team as chief commercial of- Scott Burleson, sr. VP, operations; Steve fi cer. He is responsible for commercial Matzen, sr. VP, Northwest Dairy Associa- strategy and direction of consumer tion; Phil Conrod, sr. VP, information products, the ingredients division and technology; Marie-Claude Milot, VP, the supply chain team. Learn how expert service human resources Marketing programs at Darigold from Separators, Inc. extends Dairy plants: Sunnyside, Wash. this past year included launching a the productive life of (bulk Cheddar, dry salt Gouda, Mon- retail snack cheese product in the club your equipment. terey Jack, retail Cheddar, WPC-34, store channel, along with expanding dried whey, NDM, SMP); Boise, Idaho both geographies and chains for regu- (HTST fl uid milk & blended products, lar retail grocery items. The company UP fl uid products, cultured products); also continues to grow business in the Caldwell, Idaho (NDM, MPC, SMP, bulk foodservice channel. & consumer packaged butter, cream); On the consumer side of the busi- Chehalis, Wash. (NDM, SMP, WPC-34, ness, Darigold’s focus is to continue to (800) 233-9022 sweet cream buttermilk powder, milk build upon and grow its high quality www.separatorsinc.com powder blends, WMP, cream); Issaquah, branded products portfolio, notes Der- Wash. (consumer packaged & bulk but- mot Carey, executive vice president of ter, cultured dairy products); Jerome, ingredients, Darigold. Idaho (condensed skim milk, NDM, UF The U.S. Department of Energy recog- milk, MPC, SMP, cream); Lynden, Wash. nized Darigold’s 13.4-percent cumulative For more information please visit www.separatorsinc.com (NDM, SMP, cream); Portland, Ore. (full Turn to KEY PLAYERS, page 33 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]) June 2, 2017 — CHEESE MARKET NEWS® 33

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS In 2017, Emmi Roth USA is focus- Kaltbach Le Gruyère AOP, Kaltbach Roth USA launched the brand of ing on family-friendly cheeses like Emmentaler AOP and Kaltbach Al- classic specialty American cheese Continued from page 32 Havarti and Gouda. The company is pine Extra as available Swiss imports varieties using milk from dairy farms expanding distribution and focusing through Emmi Roth USA. committed to Meister Cheese’s “Cows improvement in energy intensity from a its marketing efforts in those areas, Crafted into 9-pound wheels, First” animal welfare program. 2009 baseline, in partnership with the Omer says. Emmi Kaltbach Le Crémeux is a Cows First focuses on animal department’s “Better Buildings, Better Emmi Roth USA recently launched washed-rind cheese that is semi-firm care, requiring the cows to have un- Plans Challenge.” a Roth Organics cheese line. The col- and crafted with pasteurized milk fettered access to the outdoors and Several of Darigold’s products also lection of four new cheeses features and microbial rennet and aged a prohibiting tail docking and animal were recognized at last summer’s Idaho Roth’s flagship Grand Cru as well as minimum of 120 days in the Kaltbach byproducts in feed. The program Milk Processors Association’s Dairy Organic Van Gogh Gouda, Organic caves near Lucerne, Switzerland. The also requires dairies to be rbST-free Product Contest. Havarti and Organic Sharp Cheddar. entire Kaltbach line is available to and use antibiotics only when a cow Carey says Darigold is optimistic Omer says demand for organic retailers nationwide. is sick. about continued growth opportunities products has grown significantly over Meanwhile, last summer, Emmi The way the milk is produced is for U.S. dairy products and is commit- the past few years. Roth USA in partnership with Meis- a key differentiator that resonates ted to serving its export customers and Emmi Roth this year also is ex- ter Cheese launched a new Kindred with many consumers, Omer notes. navigating market volatility. panding its Kaltbach line with a new Creamery retail brand. The cheese for the line is made “The fi ve-year outlook for dairy is imported cheese from Switzerland. Capitalizing on each of their at Meister’s plant in Muscoda, promising, with an expected increase Emmi Kaltbach Le Crémeux joins strengths, Meister Cheese and Emmi in worldwide demand for protein and Turn to KEY PLAYERS, page 34 a nutritious products,” he says. “Darigold, with our advantageous geographic location and a temperate climate for member farms that ensures a quality year-round supply of milk, is well-posi- tioned to meet market needs.”

Emmi Roth USA Inc. Fitchburg, Wisconsin

Parent company: Emmi Group, Switzerland Key executives: Tim Omer, pres. & managing dir.; Marc Druart, sr. dir., R&D; Tony Salathe, sr. VP, sales & marketing; Jodie Wische, VP, specialty sales; Linda Duwve, VP, retail sales; Kerry Olson, VP, foodservice sales; Robert Frie, dir., operations Cheese plants: Monroe, Wis. (Roth Grand Cru, Havarti, Gouda); Platteville, Wis. (Roth Grand Cru, Gouda, Fontina, Butterkäse, Natural Melt) Joint venture: Kindred Creamery, a joint venture with Meister Cheese — Muscoda, Wis. (Kindred Creamery brand Cheddar, Pepper Jack, fl avored Jacks) Website: www.rothcheese.com A look inside: Emmi Roth USA Inc. launched several new products this past year and utilized its win in the 2016 World Champion Cheese Contest very heavily in its marketing programs. Emmi Roth’s Roth Grand Cru Surchoix, a washed-rind, Alpine- style cheese aged a minimum of nine months, was named the Grand Champion at the 2016 World Cham- pionship Cheese Contest, the first time a U.S. cheese has won the world contest since 1988. Following the win, Roth Grand Cru Surchoix was a large focus in mar- keting programs this past year, says Tim Omer, president and managing director, Emmi Roth USA. “Our sales of Grand Cru Surchoix increased 20 percent from 2015 to 2016,” Omer says. “We’ve also increased produc- tion by 280 percent, which we will sees the sales impact of in 2017.” For more information please visit www.rothcheese.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]) 34 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Creamery, Emmi Roth USA is focusing and GranQueso received a bronze at on the clean-label products for which the competition. Continued from page 33 consumers are looking. At last summer’s Wisconsin State Fair Following its big World Champion Cheese & Butter Contest, Emmi Roth Wisconsin. Meister Cheese’s cheese- win in 2016, Emmi Roth USA continued received a gold medal for Roth Private making capability — Omer calls it to receive additional industry recogni- Reserve. In addition, cheesemaker Marc “artisan-with-scale aptitude” — allows tion this past year. Roth Grand Cru Druart was named 2017 Master Cheese Kindred Creamery to produce cheese in Surchoix earned a silver medal in the Maker at the state fair’s Blue Ribbon a number of varieties including Sharp 2016 World Dairy Expo Championship Cheese & Butter Auction last August. Finlandia Cheese Inc. Cheddar, Medium Cheddar, Mild Ched- Dairy Product Contest. Roth Three Emmi Roth also took home two gold Parsippany, New Jersey dar, Colby Jack, Pepper Jack, Monterey Cheese Chile Pepper Gouda earned a medals at the 2016 World Cheese Awards Jack and Natural Smoked Gouda. gold medal and Roth Sriracha Gouda last November. Parent company: Valio Ltd., Hel- The brand can be found in the earned a bronze medal at the contest. At this spring’s U.S. Championship sinki, Finland Midwest and on the East Coast, and Grand Cru Surchoix also won a sil- Cheese Contest, Emmi Roth received Key executives: Emma Aer, CEO; Kindred Creamery continues to look for ver medal at last summer’s American gold medals for its whole milk Havarti Monique Chiarito, CFO; Joe DeMarco, more opportunities to further its reach, Cheese Society competition as did the and Roth Grand Cru Reserve, silver VP, sales; Thomas Friend, dir., supply including in the West. company’s Pavino, Smoked Fontina and medals for its Roth Buttermilk Blue chain; Marcie Foster, dir., marketing Omer notes that with the launch Grand Queso Reserve, while Roasted and Roth’s Private Reserve and a bronze & brand development; Melissa Shore, of both Roth Organics and Kindred Garlic Raclette received a gold medal medal for Roth Grand Cru Original. dir., product development Cheese plants: Contracts with U.S. producers and imports from parent company Website: www.fi nlandiacheese.com A look inside: Swiss cheese produced for Finlandia Cheese Inc. by Guggisberg Cheese, Millersburg, Ohio, was the win- ner of the Swiss-style class at this year’s U.S. Championship Cheese Contest. “Here at Finlandia, we take great pride in our all-natural recipe and in the high quality ingredients that we use to make our delicious Finlandia Swiss cheese,” says Emma Aer, CEO, Finlandia. “It is an honor to have been recognized by the United States Cham- pionship Cheese Contest, alongside our valued partner, Guggisberg Cheese, for a premium product that we are truly proud of.” The company will be noting the win on future packaging, Aer says, and is promoting it in press releases and on select in-store materials. Finlandia does not produce cheese in the United States itself but contracts with partners to produce cheese to Finlandia specifi cations. The company also imports products from its parent company in Finland. “We have a small R&D team here (in the United States) that focuses on consumer needs and work with the larger group in Finland,” Aer says, not- ing that Finlandia is able to leverage the capabilities of a large R&D group and more than 4,000 employees in Fin- land. While best known for traditional Swiss cheese in the United States, Fin- landia’s full line of premium cheeses is available in 12 varieties and can be found throughout the United States. This fall, Finlandia is introduc- ing cheese sticks that bring fl avorful table cheese favorites to a convenient snacking format. The new sticks, made with rbST-free milk, come in Gouda, Gouda & Parmesan Blend and Cheddar & Gruyere Blend. New imported cheeses also have joined the company’s lineup in 7-ounce packaged chunks. These im- ports include Gouda, Gruyere, Swiss and Keisarinna. Additionally, the company will be introducing two new flavors to its For more information please visit www.fi nlandiacheese.com Turn to KEY PLAYERS, page 35 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]) June 2, 2017 — CHEESE MARKET NEWS® 35

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS First District Association produces has held its SQF Level 3 certifi cation pounds of capacity per day by the end of unique products that may be utilized as since 2010. the year. The cooperative also seeks to Continued from page 34 ingredients for various products such The cooperative recently worked on add new boilers along with a new protein as cheese sauces and spreads, snack a reduced-salt Cheddar barrel with one dryer and warehouse space, Fall says. Finlandia Creamy Gourmet Cheese food seasonings and multiple other of its customers. It also has introduced The 10-percent benchmark aims line — Zesty Pepper and Smooth products, says Clint Fall, president 500-pound barrels of non-traditional to help the cooperative increase Horseradish. The new fl avors join the and CEO, First District Association. He Swiss and Gouda cheeses in the past modernization and prepare for future line’s existing Classic, Black Garlic, notes that the cooperative prides itself year. growth, allowing for expanded ability to Creamy Dill, Sweet Lemon and Vanilla on maintaining consistent quality and In its whey and lactose products, process a higher milk volume. Future Bean fl avors. strict process control. The cooperative First District Association strives toward expansion phases are being studied, Finlandia also is expanding upon also prides itself on its ability to create continually meeting customers’ strict Fall says, noting that the cooperative its butter line that it fi rst launched in value-added barrels, he says. purity, color and microanalysis require- plans to incrementally grow as quickly the United States in 2014. In cheese manufacturing, Fall ments, Fall adds. as possible. The line extensions include Fin- says First District Association stands In 2017, First District Association At the 2016 National Milk Producers landia Spreadable Butter with Canola apart for its utilization of traditional plans to expand processing capacity by Federation Championship Cheese Con- Oil, a product with 55 percent less so- processing methods in which products an estimated 10 percent. By working to test, First District Association placed dium than other similar products be- must meet consistent and high quality fi nd ways to add additional equipment second in its class for its Jalapeno cause it is made with patented ValSa, standards, with cheeses graded on a and streamline certain processes, the Pepper Jack and its Rosemary & Garlic a unique salt derived from naturally regular basis. In addition, the plant cooperative aims to add another 500,000 occurring minerals found in milk. The Turn to KEY PLAYERS, page 36 a product also is available in a reduced- fat version. The products are available in 8- and 15-ounce tubs. Also coming this fall will be Fin- landia Butter Sticks in two 4-ounce stick and four 4-ounce stick easy open/ close boxes. In the coming year, Finlandia plans to continue pursuing growth and ex- cellence, Aer says. In 2016, Finlandia created an omni-channel consumer-centric marketing campaign with consis- tent messaging across all consumer touch points which include digital media, public relations, couponing, trade promotion, point of sale, social media, a chef/infl uencer program, sampling and other events. In 2017, Finlandia will continue to execute this omni-channel strategy supporting the existing products as well as the innovative new launches, she adds.

First District Association Litchfi eld, Minnesota

Key executives: Clint Fall, pres. & Protect CEO; Allen Rothstein, controller; Doug Anderson, plant mgr.; Glenn Kaping, dir., sales & business development; Dawn the quality moments. Raymond, quality assurance mgr.; Chuck Nelson, traffi c mgr.; Dean Grabow, hu- *GZPVXBOUUIFNPNFOUTZPVSDVTUPNFSTTIBSFXJUIZPVSDIFFTFT man resources mgr. UPCFUIFWFSZCFTUUIFZDBOCF USVTU$PWFSJT™0VSQBDLBHJOHFOIBODFT Cheese plant: Litchfield, Minn. BOEQSPUFDUTZPVSDIFFTFTMJLFOPPUIFS (current & aged Cheddar barrels, WPC, • Our Halo®ţMNTPŢFSVOQBSBMMFMFECBSSJFSQSPQFSUJFT TPZPVS lactose) DIFFTFTSFUBJOUIFJSGVMMRVBMJUZVOUJMZPVSDVTUPNFSTBSFSFBEZ Estimated annual cheese produced: UPFOKPZUIFN 190 million lbs. Estimated annual cheese marketed: Ŕ 0VS-BTFS5FBS®TDPSJOHUFDIOPMPHZNBLFTUIFNFBTJFSUP 190 million lbs. PQFOXIFOUIBUUJNFDPNFT Estimated 2016 sales: $553 million Projected 2017 sales: $625 million Ŕ 0VSWJCSBOUDPMPSQSJOUJOHHSFFUTDVTUPNFSTXJUIFOUIVTJBTN Percentage of sales from cheese: 85% When you protect your cheese with Coveris, you protect Market segments for cheese: 5% your relationships with your customers. foodservice; 95% ingredients Percentage of products exported:  About 5-8% 8600 W. Bryn Mawr Avenue, Suite 800N Website: www.fi rstdistrict.com Chicago, Illinois 60631 T. +1 877 447 3539 A look inside: First District As- ©2015 COVERIS ALL RIGHTS RESERVED www.coveris.com sociation represents more than 900 dairy farms that produced more than 2.5 billion pounds of milk in 2016. For more information please visit www.coveris.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]) 36 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS condensed permeate); Clayton, Wis. production facility in Michigan. Upon At the 2016 Wisconsin State Fair (Mozzarella, LMPS Mozzarella, Provo- completion, the plant is projected to Cheese and Butter Contest, Foremost Continued from page 35 lone, condensed WPC, condensed per- process 8 million pounds of milk per day. Farms won fi rst-place awards for its meate); Constantine, Mich. — strategic The proposal is for 50 percent of the salted butter and reduced-fat Provolone Cheddar; as well as third in its class for alliance with Michigan Milk Producers joint venture to be owned by Foremost entries. its Monterey Jack. Association (bulk fl uid milk); Lancaster, Farms, DFA and MMPA, and the other The company’s whole-milk and part- At the 2016 Minnesota State Fair, Wis. (milled Cheddar, milled marbled 50 percent to be owned by Glanbia. skim Mozzarella entries both earned First District Association was awarded Cheddar, condensed WPC, condensed Foremost Farms, DFA and MMPA would gold medals in the 2016 Los Angeles fi rst, second, third, fourth and fi fth WPC, condensed permeate, condensed supply all milk required by the plant, International Dairy Competition. places for its Cheddar barrels. whey); Marshfi eld, Wis. (milled colored while Glanbia will have full responsibil- In addition to awards for its cheeses, The cooperative’s Cheddar barrels Cheddar, milled white Cheddar, Colby, ity for all commercial, technical and Foremost Farms in 2016 earned an Hon- also impressed at the 2016 North Central Farmers cheese, lowfat Cheddar, low- operational aspects of the business. The orable Mention, along with Schreiber Cheese Industry Association contest, fat Colby, Monterey Jack, condensed companies are in advanced discussions, Foods, in the fi fth annual U.S. Dairy placing fi rst, second and third, as well whey); Milan, Wis. (Mozzarella, LMPS and if the project proceeds as planned, Sustainability Awards in Chicago for as at the 2017 Spring Butter and Cheese Mozzarella, reduced-fat Mozzarella, the new facility is expected to be com- Richland Center Renewable Energy, a Contest by Upper Midwest Dairy Indus- Provolone, condensed WPC, condensed missioned in the second half of 2019. water treatment facility owned by the try Association, where the association permeate); Plover, Wis. (whole whey In 2016, Foremost Farms introduced two companies that generates renew- placed fi rst, second, third and fourth. powder, edible lactose, reduced-miner- an artisan-quality, extended-length, able energy from wastewater coming als whey, reduced-minerals WPC, WPC, red-rind Muenster to meet the needs from their dairy plants. organic whole whey powder); Preston, of its customers who commercially Minn. (WPC); Reedsburg, Wis. (butter, slice cheese. condensed skim milk, condensed but- Foremost Farms also introduced termilk, sweet cream); Richland Center, cheese in a 1.5 inches in diameter by Wis. (Mozzarella, LMPS Mozzarella, 24 inches long format designed for whole whey powder, condensed whey slicing into medallions. This specialty permeate, condensed WPC, condensed product is available in Mozzarella and Foremost Farms USA permeate); Rothschild, Wis. (dry per- Provolone varieties. Baraboo, Wisconsin meate, pharmaceutical lactose, edible Several of Foremost Farms’ cheeses lactose); Sparta, Wis. (NDM, condensed won awards in contests over the past Gilman Cheese Corp. Key executives: Michael Doyle, pres. skim milk, WPC, cultured milk powder) year. At this spring’s U.S. Champion- Gilman, Wisconsin & CEO; Jim Hamm, VP, strategy & busi- Estimated annual cheese produced: ship Cheese Contest, the company ness development; Dirk Tachick, sr. VP, 558 million lbs. won fi rst- and second-place awards in Key executives: Tom Hand, CEO & supply chain operations; Jeff Kent, VP, Estimated annual cheese marketed: the Aged Provolone class and third for owner; Char Hand, CPA & offi ce mgr.; cheese; Ralph Briggs, sr. VP, milk, milk 558 million lbs. its shredded low-moisture, whole-milk Sam Olson, plant mgr. solids & risk; John Haake, VP, innovation Estimated 2016 sales: $1.5 billion Mozzarella. Cheese plant: Gilman, Wis. (shelf- & product technology; Declan Roche, Percentage of sales from cheese: 60% At the 2016 World Dairy Expo stable processed cheese, organic VP, dairy ingredients; Jim McConeghy, Market segments for cheese: 33% contest, Foremost Farms’ reduced-fat processed cheese, natural & processed interim CFO; John Robinson, VP & retail; 33% foodservice; 33% ingredients Provolone and whey products earned smoked cheese) general counsel Website: www.foremostfarms.com fi rst-place awards. Its whey, salted but- Estimated annual cheese produced: Dairy plants: Appleton, Wis. (Moz- A look inside: Foremost Farms USA, ter and smoked Provolone also earned 14 million lbs. zarella, LMPS Mozzarella, reduced-fat along with Glanbia plc, Dairy Farmers second-place awards at the contest. Estimated annual cheese marketed: Mozzarella, direct shred, Provolone, of America (DFA) and Michigan Milk Foremost Farms’ Mozzarella, 14 million lbs. Muenster, condensed WPC, dry perme- Producers Association (MMPA), earlier smoked Provolone and reduced-fat Estimated 2016 sales: $34 million ate); Chilton, Wis. (Mozzarella, LMPS this year announced plans to create Provolone all earned fi rst place in their Projected 2017 sales: $35 million Mozzarella, Provolone, Smoked Provo- a standalone joint venture to build categories at the 2016 National Milk Percentage of sales from cheese: lone, String cheese, condensed WPC, and operate a new cheese and whey Producers Federation contest. 100% Market segments for cheese: 90% retail; 5% foodservice; 5% ingredients Percentage of products exported: 5% Come to the We have been connecting the industry Website: www.gilmancheese.com to the right separators for over 85 years! A look inside: Last summer, Gil- experts when man Cheese Corp. — which special- Honest ideas; fair pricing; izes in premium quality, shelf-stable you’re talking processed cheese for the gift pack, grassroots experience. retail and airline industries as well Separators! It’s just good business. as both natural and processed smoked cheese — completed its fi fth addition Building a better bottom line by offering: since 2010. • Separators • Installation & Start Up This latest addition included 5,000 more square feet to create room for two • Clarifiers • 24/7 Trouble Shooting more packaging lines, a large confer- • Centrifuges • Family Held Since Early 70s ence room, a visitor waiting room and • “Unbeatable,” Competitive Pricing more bathrooms. Additionally, the company added another cooker which has allowed it to double its cooking capacity to more than 100,000 pounds Please call today per day. Late last summer, Wisconsin for a custom quote. Gov. Scott Walker toured the latest Dave Lambert at 920.863.3306 or addition. Dick Lambert at 920.825.7468 Since 2010, the company has more than doubled its plant size to 49,000 square feet. The additions also have GREAT LAKES SEPARATORS, INC. allowed the company to expand its E1921 County Road J • Kewaunee, WI 54216 • 920.863.3306 workforce to 120 employees from 50 Email: [email protected] • Fax 920.863.6485 in 2010. Turn to KEY PLAYERS, page 37 a For more information please email [email protected] © 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]) June 2, 2017 — CHEESE MARKET NEWS® 37

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KEY PLAYERS well as kosher and rbST-free prod- Projected 2017 sales: $1.6 billion ucts. Retail package sizes range from Market segments for cheese: 40% Continued from page 36 0.75-ounce to 1-pound with shapes retail; 40% foodservice; 20% ingredients including triangles, squares, bars, Percentage of products exported: Part of the reason for the multiple rounds and sticks. Five-pound loaves 5-10% expansions is that CEO Tom Hand and and 40-pound blocks also are available. Website: www.glanbianutritionals. his wife Char, who is a CPA and the In the coming year, Hand says he com/en company’s offi ce manager, chose to hopes to expand the Gilman brand into A look inside: In 2016, Glanbia take the projects on a bit piecemeal as organic items such as 5-pound loaves Glanbia Nutritionals aligned its cheese, ingredients, premix fi nances allowed; as the company grew, and 6-ounce wedges, as well as intro- Twin Falls, Idaho and customized solutions operations they reinvested in the business and did duce non-GMO fl avored cheese wedges. under one business unit, Glanbia Nu- not borrow money to further expand. Additionally, the company plans to Parent Company: Glanbia plc, tritionals, which replaced the previous The company utilizes two batch expand its shelf stable offerings and Kilkenny, Ireland name, Glanbia Foods Inc. This year, the cookers that allow it to process up its processed smoked Gouda line. Key executives: Wilf Costello, chief company will continue to integrate the to 1,200 pounds of cheese every few Gilman Cheese also is set apart by commercial officer, cheese; Steve new organization and go to its customers minutes. These relatively small, rapidly its approach to employees, Hand says. Lovejoy, COO; Alex Von Den Steinen, with a single-facing entity presenting its produced batches allow the company “We take good care of our staff; chief product & innovation offi cer, entire portfolio in a way that encourages to be fl exible in meeting the varied it’s an important part of who we are,” global ingredients; George Chappell, them to “just add Glanbia.” needs of its customers, Tom Hand he says. VP, cheese & whey operations; Nimah The company noted in its annual re- says. On a typical day, Gilman Cheese Acknowledging that work is just a Kelly, sr. VP, strategy, cheese & strate- sults that Glanbia Nutritionals delivered can process cheese in 15-20 different part of employees’ lives, Hand says he gic customers; Barney Kruegler, sr. VP, good performance in a volatile dairy fl avors. Bacon Jalapeño (also known focuses on creating a positive environ- technical services; Daragh Maccabee, market environment in 2016, report- as Cherky), Horseradish and Chipotle ment that allows employees time with sr. VP, procurement & dairy economics ing a nearly 5-percent improvement in Onion fl avors are three of the more their families and the community. The Cheese plants: Blackfoot, Idaho (40- earnings, 3.2-percent volume growth recent fl avor introductions that have company runs four 10-hour shifts Mon- lb. block Cheddar, Monterey Jack, Pep- and 2.8-percent pricing declines. The been popular, Hand says. The company day through Thursday, and a half-day per Jack, Parmesan, organic cheeses); volume increase was driven by contin- runs eight packaging lines and operates shift on Fridays from Memorial Day Gooding, Idaho (barrel cheese); Twin ued growth in Nutritional Solutions, 14 smoke houses. to Thanksgiving, ahead of the holiday Falls, Idaho (40-lb. block Cheddar, Col- while price declines resulted primarily One of the fastest-growing areas of rush. The plant is closed on nights and by, Colby Jack, Pepper Jack, Monterey from weak dairy markets. the company is its organic line of pro- weekends. Jack, reduced-fat Cheddar, reduced-fat Following an announced $140 cessed cheese. Several years ago, Hand When people are hired, Gilman Monterey Jack, Muenster, Asadero, million expansion of its joint venture observed that consumers of organic Cheese has a system in place to help Queso Quesadilla, organic Cheddar) Southwest Cheese Plant in Clovis, New products needed cheese that melted new employees feel comfortable. Each Cheese and ingredient-related joint Mexico, Glanbia moved forward on like conventional American cheese employee is assigned a personal trainer venture: Southwest Cheese Co., Clovis, the expansion’s groundbreaking this on their burgers. Processed cheese who has received extensive training in N.M. — JV cheese operation with the past year. It also recently announced has several technical advantages over leadership skills to be their partner cooperative members of the Greater a joint venture partnership agreement natural cheese, including a longer for the fi rst two to four weeks at the Southwest Agency (DFA, Select Milk for a new cheese and whey facility in shelf life, resistance to separating company, providing them someone to Producers) (40- & 640-lb. block Ched- Michigan with Foremost Farms, Dairy when cooked, and a uniform look and answer questions and to be their friend dar, Colby, Monterey Jack, Pepper Jack, Farmers of America and Michigan Milk physical behavior, Hand notes. on the job. Muenster, Asadero, Queso Quesadilla, Producers Association. The plant, once “There tends to be bland offerings Gilman Cheese also invests in em- Colby Jack) operational, is expected to process 8 on the organic side. There’s processed ployees by offering leadership and com- Estimated annual cheese produced: million pounds of milk per day. If the cheese, but not fl avors. But when munication classes in conjunction with 929 million lbs. project proceeds as planned, commis- consumers ask for it, you create it,” Chippewa Valley Technical College. The Estimated annual cheese marketed: sioning of the new facility is expected Hand says. leadership classes are held on Fridays at 928 million lbs. to take place in the second half of 2019. Hand enjoys challenges. If a cus- the plant and participation is required. Estimated 2016 sales: $1.5 billion tomer is looking for something unique Turn to KEY PLAYERS, page 38 a and diffi cult in the process cheese business, Hand wants to give it a try. The company is focused on produc- ing unique products and convenient package sizes. Offering Engineering “The nature of our business model is that we do a lot of custom projects,” Solutions and Exceptional Hand says. In the fi rst contest it ever entered, Technical Support Gilman Cheese, with product made for Old Croc Cheese/Trugman-Nash, swept At Evaporator Dryer Technologies we design the top three spots in the Flavored sanitary, efficient, processing systems for: Pasteurized Process Cheeses class at • Whey • Milk Powders the U.S. Championship Cheese Con- test. Horseradish Pasteurized Process • Whey Permeate • Cheese Powders Cheddar made with Old Croc placed • Lactose • Flavors fi rst in the class. Bacon & Jalapeño • WPC • Infant Formula Pasteurized Process Cheddar made with Old Croc placed second, and Roasted Garlic & Herb Pasteurized Process Cheddar made with Old Croc placed third. Smoked cheese is another fast- growing segment of Gilman Cheese’s business. Also introduced this past Evaporator Dryer Technologies, Inc. year were 6-pound smoked Gouda logs 1805 Ridgeway Street • Hammond, WI 54015 for slicing and 8-ounce smoked Gouda Tel. (715) 796-2313 • Fax. (715) 796-2378 rounds for retail. Email: [email protected] • www.evapdryertech.com In addition, the company offers reduced-fat and fat-free cheeses as For more information please visit www.evapdryertech.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]) 38 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS At the 2016 World Dairy Expo con- Jason Crafts, dir., quality assurance; year. Gossner will be expanding further test, Southwest Cheese won second- Brian Wilson/Clemente Russo, co-mgrs., its Logan, Utah, packaging operations, Continued from page 37 place awards for its Colby and Habanero Idaho Cheese Division starting more construction this spring Jack. Cheese plants: Logan, Utah (Swiss, that is slated to fi nish in the fall. Glanbia Nutritionals in 2016 lever- Glanbia won fi rst-place awards at Baby Swiss, naturally smoked cheese, “It’s to keep up with customer de- aged its expertise from farm to fork the 2016 Idaho Milk Processors As- full service retail & foodservice packag- mand and also give us the ability to have by taking major talking points around sociation contest for its Mild Cheddar, ing operation); Heyburn, Idaho (Swiss, future capacity, taking care of current cheese and showing its customers its Aged Cheddar 12-24 months, Colby Jack Baby Swiss, Muenster) and future growth,” Larsen says of the position. The 2016 “Navigating Natural” and Havarti. Aseptic milk plant: Logan, Utah expansion and upgrades. platform helped educate customers At the 2017 U.S. Cheese Champi- (shelf-stable milk products) Gossner Foods also is working on and consumers , Glanbia says. Through onship Contest, Glanbia Nutritionals Estimated annual cheese produced: upgrades at its aseptic milk plant in Navigating Natural, the company is able received best of class for its Gouda/ 59 million lbs. Logan, Utah. This spring it started to to have a dialogue with its customers, Green Olives & Pimento, second place Estimated annual cheese marketed: incorporate new automatic palletizing explaining some of the less-understood for its Colby Jack and third-place awards 71 million lbs. systems on its single-serve lines, and issues in this sector while respecting for its Havarti/Garlic and Reduced Fat Estimated 2016 sales: $305 million it also recently installed a new line for customers’ right for choice. Cheddar. At the same contest, South- Projected 2017 sales: $320 million Tetra Pak Evero packaging — the fi rst In 2017, in partnership with its Irish west Cheese won best of class for its Percentage of sales from cheese: 70% piece of equipment of its kind in North sister company, Glanbia Ingredients Ire- Southwest Asiago, Pepper Jack (mild), Market segments for cheese: 40% America, and the seventh or eighth in the land, Glanbia Nutritionals introduced Pepper Jack (medium), Ghost Pepper retail; 50% foodservice; 10% ingredients world, says Kelly Luthi, vice president, the “Truly Grass Fed” brand to give its Jack and Habanero Cheddar, second- Percentage of products exported: 5% aseptic operations. customers access to quality grass-fed place awards for its Monterey Jack, Website: www.gossner.com “It’s kind of a combination of the dairy products. Glanbia says this sourc- Pepper Jack (medium) and Habanero A look inside: As Gossner Foods fl ex packaging like we’ve always had ing opportunity is even more important Cheddar, and third place for its Pepper celebrates its 50th year in business, it with an injection-molded plastic top,” to its U.S. customers given the fact that Jack (medium) and Habanero Cheddar. continues to expand and innovate. In Luthi says of the Evero packaging, the U.S. regulatory system has yet to October 2016, Gossner completed a major which offers a 6-month shelf life and is defi ne grass-fed dairy. remodel of its cheese plant in Logan, Utah, environmentally-friendly. “It’s really a The Truly Grass Fed brand carries a which had been ongoing since July 2015. package that’s quite different from any- promise with the Truly Grass Fed seal, The company combined and expanded thing they’ve ever have. We feel there’s which signifi es that cows are grazed three coolers and three warehouses at the potential with that.” on grasslands for up to 300 days a site into one cooler and one warehouse, As a private label-focused company, year, cows receive 95 percent of their raising the height and increasing capacity Gossner Foods does not do a lot of out- nutritional feed from grass, and the by 1,500 pallet spaces. right marketing, but Jason Simper, sales products are rbST-free and Non-GMO “We ‘raised the roof’ at Gossner,” says manager, says the company has put a lot Project verifi ed. Dave Larsen, vice president of cheese of recent focus on its slice business. Over The company reports that its U.S. operations, who adds that the upgrade the next year, Gossner Foods plans to cheese innovation center continues also included new equipment installa- further expand its sliced cheese capacity to deliver new and exciting opportuni- Gossner Foods Inc. tions. “In June 2016, we installed a new as well as introduce cubes. ties to its customers. Havarti, Gruyere, Logan, Utah cheese vat that increased our Swiss “Demand is up — more people are Hatch Pepper and Organic Parmesan production. As part of that project, we calling for slices in a variety of sizes,” are among the direct additions to its Key executives: Dolores Wheeler, installed a new milk separator. And in Simper says. “In foodservice, chefs want product offerings that have come from pres. & CEO; Greg Rowley, exec. VP; order to handle the additional whey, we exact amounts. There’s a lot more focus recent work in the cheese innovation Drew Miller, CFO; Dave Larsen, VP, installed a new whey clarifi er and whey on different package sizes, slice sizes and center. The company will further le- cheese operations; Clyde Johnson, separator.” case sizes. It’s what the customer wants.” verage its cheese innovation center production mgr., cheese operations; In its packaging department, Gossner Last summer, Gossner Foods received expertise and work with its customers Kelly Luthi, VP, aseptic operations; Jim also installed some additional automa- fi rst-place awards for its Reduced Fat to deliver Freeze Dried Cheese and Jesson, production mgr., UHT plant; tion last fall, as well as an additional slice Swiss and its Swiss cheeses at the 2016 Herbed Cheeses in 2017. Jason Simper, sales mgr., Gossner Foods; line and shred equipment earlier this Idaho Milk Processors Association Dairy Product Contest. In February, Gossner Foods received the honor of “Dairy Supplier of the Year” from its customer Schreiber Foods. “To be recognized by a leading com- CHEESE pany like Schreiber, we are very proud of • Swiss that and think it’s a great compliment,” • Muenster says Greg Rowley, executive vice presi- • Cheddar & Colby dent, Gossner Foods. “That goes back • Monterey & to the people we have that care deeply Mozzarella about providing our customers with a • Provolone quality product and quality package.” In November 2016, the team at Gos- sner Foods mourned the loss of longtime MILK board member Allen George Wheeler, • UHT Milk husband of Gossner President and CEO • UHT FAQ Dolores Wheeler. In addition to helping with the company, he and Dolores ran a BUTTER farm in Lewiston, Utah, and Dolores says Allen always had the interests of farm- ers at heart and looked at what could be done for them. He regularly traveled with Dolores on business. Gossner Foods “He was on the board of directors 1051 North 1000 West | Logan, UT 84321 and instrumental in the company — so 435.713.6100 | 800.944.0454 important to help keep it running in the www.gossner.com early years,” Rowley says. “He was just a great supporter of the company.” a For more information please visit www.gossner.com Turn to KEY PLAYERS, page 39 © 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]) June 2, 2017 — CHEESE MARKET NEWS® 39

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS launched that last year, and it continues tive community event that raises money — continuing community involvement, as a multiyear effort.” for “Family Strengthening Events” at the continuous corporate development and Continued from page 38 Grände this past year launched some YMCA/Boys & Girls Club. continuous improvement,” Koss says. additions to its Asiago line, introducing “These things always are going on Turn to KEY PLAYERS, page 40 a a quarter-wheel cut product and a pre- shredded Asiago blend for pizza. On the ingredient side, the company launched a new variant in its Primo lineup, a yogurt-fl avored functional ingredient. The company continues to work on new Grände Cheese Co. products and line extensions that it will Fond du Lac, Wisconsin introduce over the coming year. “We continue to see convenience as a A&B Process SystemsDEXVLQHVVXQLWRI Key executives: Todd Koss, CEO; trend within the industry. A lot of those -%7&RUSRUDWLRQ designs, fabricates & Ryan Cropper, COO; Greg Siegenthaler, in the foodservice area would like to see installs the finest Process Systems available! VP, milk marketing & supply chain more convenient pre-sliced, pre-shredded ON TIME & IN BUDGET management; Paul Graham, group VP, products,” Koss says. “There also is in- We are located in the heart of Dairyland having custom ingredients group; Dave Her- creased emphasis on ‘all-natural.’ That’s decades of experience serving the dairy industry. rmann, VP, information technology; right in our wheelhouse, because all our We inspect, & test our products and components Jeffrey Kondo, VP, cheese technology products are all-natural.” to precise standards using the latest technology in our Hygienic & A.S.M.E. Certified facilities. & corporate quality assurance; Michael In 2016, Grände published the second Magers, VP, marketing; Dirk Disper, VP, edition of its Social Responsibility report. Products: (not limited to) sales; Larry Turner, VP, manufacturing; The report, fi rst published in 2013, sum- Clean-in-Place (CIP) Maureen Toshner, VP, human resources marizes the company’s accomplishments Mix Tanks Cheese plants: Brownsville, Wis. and future goals and priorities in its four Melt Systems (Mozzarella, Fior di Latte); Rolling pillars of social responsibility: business Process Piping Installation Meadows, Fond du Lac, Wis. (dicing & sustainability, associates, environment HTST & Vat Pasteurization shredding, cut & wrap, aging); Lomira, and community. The 2016 report coin- HTST Balance Tanks Wis. (distribution); Friendship, Wis. cided with Grände’s 75th anniversary, and HTST Hold Tubes (value-added custom ingredients); the report notes that while the company Services Provided: (not limited to) VacuShear® Juda, Wis. (Mozzarella, Ricotta); has grown and expanded over the decades, Process Engineering Flavor Vats Rubicon, Wis. (Cheddar, Parmesan, its commitment to social responsibility Custom Design & Fabrication Batching & Blending Systems Transfer Panels Provolone, Romano); Wyocena, Wis. has not changed. Automation & Controls (Mozzarella, Provolone) Factory Acceptance Testing Modular Process Systems Among the areas highlighted in this Water & Wastewater Management Market segments for cheese: Largely year’s report were capital reinvestments Installation foodservice and food safety and quality; associate Documentation Start-up & Training Website: www.grande.com health and wellness strategies and di- A look inside: Former Grände Cheese versity and inclusion; water and energy Co. President and CEO Wayne Matzke re- conservation; and community support tired from the company in February 2017, and involvement. and Todd Koss, most recently Grände’s Grände reported on a number of chari- chief fi nancial offi cer, has taken the ties it supports and sponsors, including helm as the company’s new CEO. Koss, the YMCA/Boys & Girls Club, which it who has been with Grände for 16 years, has supported through the “Corporate 32%R[‡6WUDWIRUG:, says he plans to continue the company’s Challenge” since its inception. In 2016, Call today 888.258.2789 pattern of growth. Grände claimed the championship title 6ISITUSATWWWABPROCESSCOMANDWWWJBTCCOM “We’re really continuing to expand for the Corporate Challenge, a competi- For more information please visit www.abprocess.com our product line in cheese and custom ingredients,” Koss says. “On the cheese side, we have a mixture of new products coming online as well as line extensions, and it’s the same on the custom ingre- dients side.” Take Our Advice To help grow its product lines, Grände this year launched a signifi cant When It Comes expansion of its cheese facility in Juda, Wisconsin, with completion planned for To Dairy Equipment! 2018. The company also spent much of the past year completing and moving Please call today for a custom quote: (608) 358-3331 into a new warehouse and distribution center in Lomira, Wisconsin, as well as Finding dependable suppliers and selecting the best equipment to begin and/or its new home offi ce and research center improve your cheese operations can be overwhelming and affect your ROI. Todd M. Martin in Fond du Lac, Wisconsin. That’s where Dairy Equipment Advisors’ CSE, Chief Advisor Additionally, this past year Grände 45 years of experience can make a difference! has focused on pinpointing trends and Offering… new recipes to better meet its custom- • Advice and recommendations on the best type of equipment ers’ needs. to fit your needs • Full knowledge of the availability, reliability, effectiveness Dairy Equipment Advisors LLC “We have a number of programs in and performance of the latest technology and innovations 5258 Summer Ridge Drive place to continue the effectiveness of available within the industry save you time and money Madison, WI 53704 our sales force, providing better culinary • Precise project implementation guidance from start to finish 608.358.3331 • You, our client, are the sole focus of our established relationships [email protected] capabilities and to better integrate our from across the cheese/dairy industry www.dairyequipmentadvisors.com products into recipes that can help with our customer base,” Koss says. “Another From product planning to engineering, welding, production, operations, high point of emphasis this past year installations and customer service, we understand every detail of improving was focusing on developing better busi- your ROI and finding you the right equipment for your project. ness intelligence capability — better data for analytics and management. We For more information please visit www.dairyequipmentadvisors.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]) 40 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS the board; Hans Epprecht, founder; American-style — retail & foodser- processed, natural and imported John Epprecht, VP, co-manufacturing; vice); Plymouth, Wis. (cut & wrap, cheeses to retailers and foodservice Continued from page 39 Kurt Epprecht, VP, procurement; El distribution); Seymour, Wis. (Blue); operations nationally. Khattary, VP, sales & marketing; Craig Wausau, Wis. (deli trays, chunks, The company is under the leader- Filkouski, VP, operations; Suresh Babu, vacuum slices, cups, packaging & ship of CEO Dan Zagzebski who took VP, supply chain; Mary Jo Toumert, VP, distribution) the helm of the company in May 2015. human resources; Mark Anderson, VP, Estimated annual cheese pro- Zagzebski has been with the company brand building & accounting; Russ duced: 187 million lbs. since 2003. Prior to joining Great Lakes Mullins, VP, fi nance Estimated annual cheese mar- Cheese, he co-owned Lemke Cheese Cheese plants: Adams, N.Y. (aged keted: 1.6 billion lbs. and Packaging Co., which was acquired Cheddar, whey); Cuba, N.Y. (Mozza- Estimated sales: $3 billion by Great Lakes Cheese in 2003. rella, Provolone, String cheese, shreds Percentage of sales from cheese: In February 2017, Great Lakes & foodservice, whey); Hiram, Ohio 100% Cheese said goodbye to 40-year com- (primary distribution hub — chunks, Market segments for cheese: 65% pany veteran Bill Andrews, who was Great Lakes Cheese Co. Inc. slices, shreds, deli cuts); Manchester, retail; 30% foodservice; 5% ingredients vice president of sales. Hiram, Ohio Tenn. (packaging & distribution — Website: www.greatlakescheese. Under Andrews’ leadership, the retail & foodservice); Fillmore, Utah com company went from one small, local Key executives: Dan Zagzebski, (packaging & distribution — retail & A look inside: Great Lakes Cheese cheese plant to having a national pres. & CEO; Heidi Eller, chairman of foodservice); La Crosse, Wis. (process Co. Inc. manufactures and distributes footprint, with nine facilities spanning fi ve states. In June 2016, Great Lakes Cheese welcomed Andrews’ successor, El Khattary. Khattary is the former vice president of sales at Saputo Dairy Foods USA. Prior to his role at Saputo, Khattary served as the director of dairy at Sara Lee Foods. “Bill has taken this business to the size that it is today with over 40 years of experience and industry knowledge. He has helped me transition very smoothly and has provided counsel as I have worked to get acclimated in my new role,” Khattary says. “I very much appreciate all of his support and wish him good luck in his retirement.” The company continues to invest in its facilities and employees. Jim Mc- Grath recently was promoted to plant manager of the company’s Wausau, Wisconsin, facility, replacing an 11- year Great Lakes Cheese veteran. Even with a new CEO and new vice president of sales, Great Lakes Cheese maintains the family values that began with founder Hans Epprecht, a Swiss immigrant who founded the company in 1958. “At Great Lakes Cheese we’re a family business,” Zagzebski says. “The Epprechts are committed to continue our growth with the next generation. We look at the business from genera- tion to generation, not on a quarter to quarter basis.” Khattary says he is looking forward to modernizing Great Lakes Cheese’s selling system and “creating the best customer engagement model in the industry.” The company is looking forward to helping grow the cheese category for its customers via execution of category management and bringing to market innovative products and solutions that meet consumer and customer needs, he adds. “Clearly, we are on the cusp of major changes in how consumers shop and dine,” he says. Great Lakes Cheese continues to innovate with fl avors including Hatch Pepper Cheddar, Chipotle Cheddar, Habanero/Jalapeno Monterey Jack and Cracked Black Pepper Cheddar.

For more information please visit www.greatlakescheese.com Turn to KEY PLAYERS, page 41 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]) June 2, 2017 — CHEESE MARKET NEWS® 41

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS At this year’s U.S. Championship & 640-lb. block Cheddar, Monterey Cheese Contest, Guggisberg received Jack, Pepper Jack, Colby, Colby Jack, Continued from page 40 a fi rst-place award for its 200-pound WPC, WPI, WPH, lactose); Dalhart, Aged Emmental Block; a second-place Texas (40-lb. & 640-lb. block Cheddar, Other premier company offerings award for its Baby Swiss Wheel; and Monterey Jack, Pepper Jack, Colby, include Gouda and Havarti. Great a third-place award for its 200-pound Colby Jack; WPC, WPI); Turlock, Calif. Lakes has expanded its Swiss cheese Swiss Block. (milk powder) offerings and has grown its portfolio Further raking in the awards, Gug- Website: www.hilmarcheese.com to include Swiss varieties such as gisberg Deutsch Käse Haus placed third A look inside: Hilmar Cheese Co. Lacey Swiss, Baby Swiss and Ursario, Guggisberg Cheese Inc. in the Colby, Monterey Jack class for its in 2016 started construction of a whey an aged Swiss. The company also has Millersburg, Ohio Traditional Colby Longhorn at the 2016 permeate facility adjacent to its Dalhart, grown its crumble portfolio to include World Dairy Expo Championship Dairy Texas, plant. reduced-fat Blue, reduced-fat Feta and Key executives: Richard Guggisberg, Product Contest. The new facility, completed this Gorgonzola, and goat cheese. pres.; Diane Mellor, VP; Ray Kohl, pres., spring, processes permeate, a cheese In 2017, Great Lakes Cheese will sales processing co-product, and is a mile focus on expanding its fl avor offerings Cheese plants: Doughty Valley plant, from Hilmar’s existing cheese manufac- to include a line of Hispanic cheeses Millersburg, Ohio (Original Baby Swiss turing facility, which also has added new such as Oaxaca, Quesadilla, Asadero wheels & deli-slicing loaves, Amish cheese processing capabilities. and Chihuahua. Butter cheese wheels & deli slicing Hilmar Cheese Co. and its Hilmar The company also will work to launch loaves, Lacerne cheese wheels, Farmers Ingredients division serve customers innovative snacking options to accom- cheese deli slicing loaves); Sugarcreek in more than 50 countries. Production pany its existing snack offerings, which plant, Sugarcreek, Ohio (200-lb. block Hilmar Cheese Co. Inc. facilities in California and Texas convert include cubes, sticks and airline packs. premium Swiss, 200-lb. block Baby Hilmar, California milk received from local, independent “Shifting consumer graphics are Swiss, Baby Swiss deli slicing loaves, dairy farms into a variety of nutritious having a profound effect on the food Swiss Lace deli slicing loaves, 200-lb. Key executives: David Ahlem, pres. cheeses, whey ingredients and milk industry. The snacking trend continues Traditional Swiss wheels, cut & wrap, & CEO; Kevin Vogt, CFO; Kyle Jensen, powders. to grow and snack cheese has moved evaporated whey concentrate) VP & general mgr., cheese sales & dis- Hilmar Cheese Co. continues to focus from a niche item to a mainstream prod- Estimated annual cheese produced: tribution; Tony Pallios, VP & general on creating sustainable value, increas- uct,” says Lisa Schechterman, director 32 million lbs. mgr., Hilmar Ingredients; Ron Weltmer, ing productivity and developing people, of marketing. “Great Lakes Cheese is Estimated annual cheese marketed: VP, operations & engineering; Jeremy notes David Ahlem, president and CEO. committed to delivering cheese snacks 33 million lbs. Travis, VP, quality & technical services; Sustainability is a key driver behind to the market that focus on portability Estimated 2016 sales: $85 million Frank Fierro, VP, human resources Hilmar’s operations. The company is and convenience.” Projected 2017 sales: $90 million Dairy plants: Hilmar, Calif. (40-lb. “It’s extremely important that as Percentage of sales from cheese: 90% Turn to KEY PLAYERS, page 42 a a leader in the industry we take the Market segments for cheese: 80% responsibility to make sure that we retail; 15% foodservice; 5% ingredients continue to innovate for all customers in Website: www.babyswiss.com their own unique way, and be as nimble A look inside: Guggisberg Cheese as we possibly can,” Zagzebski says. Inc. continues work on its multiyear “Our growth comes from our customers. expansion at its Sugarcreek, Ohio, We make sure that we’re meeting their facility, which the company hopes will expectations through quality product, be fully operational by the end of 2017. great effi ciencies and also making sure The 100,00-square-foot expansion that we maintain that innovation that will include new brine and packaging they now expect.” areas as well as space for cheese produc- Great Lakes Cheese continues to tion. The company expects the expan- win many awards; the company says sion to help accommodate increased its Aged Cheddar, Mozzarella and demand for its products while achieving Provolone cheeses have now won more higher levels of product consistency than 150 awards in the last 25 years. and effi ciency. “We can attribute our awards to In addition, the company sold our commitment to quality,” says the Deutsch Käse Haus, Middlebury, John Epprecht, vice president of co- Indiana, plant to the Michigan Milk manufacturing. “We have always been Producers Association last fall. a company that has based its reputa- Guggisberg Cheese has continued its tion on our quality and you can’t just typical marketing program, consisting say that; you need to perform it day in of signage, promotional materials, store and day out.” sampling and sampling at various local At this year’s U.S. Championship events, as well as placement in radio, Cheese Contest, Great Lakes Cheese newsprint and magazine publications. took home a total of seven awards, in- The company has focused its advertis- cluding best in class for natural sliced ing on its recent World Championship cheese packaging appearance. In ad- Cheese Contest and Ohio Grand Cham- dition, the company won second place pion Cheesemaker wins, according to awards in the Part-Skim Mozzarella the company. and the Smoked Provolone classes. Guggisberg topped the Swiss cat- The company’s medium Cheddar and egory at the 2016 World Championship its Gorgonzola both placed third in Cheese Contest, receiving a score of their respective classes at the contest 99.55 on its Swiss block entry produced as did the company’s mild and aged at its Sugarcreek, Ohio, facility. Provolones. In addition, the Ohio Grand Cham- At last year’s New York State Fair, pion Cheesemaker award was given to the company received gold medals for Guggisberg Cheese at the Ohio Swiss its Whole Milk Mozzarella, Smoked Festival’s cheese competition in Sep- Provolone and Aged Cheddar as well as tember 2016. This was the sixth year a number of silver medals and awards in a row for Guggisberg, setting a new of excellence. record for consecutive wins. For more information please visit www.babyswiss.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]) 42 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS energy options such as co-generation. than 15,000 students participated in cellars that is intended for the matura- The company also is establishing a Hilmar’s educational program in 2016. tion of bloomy- or mold-ripened cheeses, Continued from page 41 centralized database to report on re- “We are focused on increasing the says Mateo Kehler, head cheesemaker, source recovery in 2017, the report says. number of guests and improving mes- Jasper Hill Farm. heavily involved in a Stewardship and Hilmar Cheese notes that 100 per- sages about benefi cial use of technology Hartwell, having a “mushroomy,” Sustainability Framework for U.S. Dairy cent of direct-ship dairies participate in in agriculture,” Ahlem says. savory fl avor with a hint of fruit, is avail- in partnership with other stakeholders the company’s Leadership in Environ- able exclusively at Whole Foods Markets and the Innovation Center for U.S. Dairy. mental and Dairy Stewardship (LEADS) nationwide and is made with non-GMO The framework, fi rst released in program, which the company continues milk, Kehler adds. The cheese is based 2013, is comprised of indicators and to review and update. on the company’s Moses Sleeper recipe. metrics aiming to help dairy farms Ahlem says company sustainability Moses Sleeper placed fi rst in the Brie and companies measure, report and also comes from hiring and retaining the and Camembert class and was among communicate their progress on issues best employees. In 2016, Hilmar Cheese the top 20 overall cheeses at this year’s related to environmental stewardship undertook a survey of its employees to U.S. Championship Cheese Contest. and social responsibility. better understand what working at the The company also is working on a At Hilmar Cheese, the company company means to them and where hard cheese that is coated in dry hay, recovers almost 100 percent of the Hilmar can make positive impacts on Jasper Hill Farm which is in production and is expected water in incoming milk, Ahlem notes. the work environment. Greensboro, Vermont to be available in the New York and Over the last six years, Hilmar Cheese Hilmar Cheese in 2016 reimbursed Northeast retail markets later this has implemented new technology to its employees more than $109,000 in Key executives: Andy & Mateo summer, with broader availability in reclaim water and use it more effi ciently higher education fees with plans to Kehler, founders early 2018. The hay is a product of for facility washing and for irrigation at continue this program in 2017. The Cheese plant: Jasper Hill Farm, Jasper Hill’s hay-drying facility, which local farms. company also added 45 positions with Greensboro, Vt. (Bayley Hazen Blue, is an important piece of infrastructure In its 2016 sustainability report, plans to hire additional staff to accom- Winnimere, Hartwell, Moses Sleeper); built to support the company’s raw milk Hilmar Cheese notes that while the modate the Dalhart plant expansion. Jasper Hill at the Food Venture Center cheese production, Kehler says. The total amount of natural gas and elec- Meanwhile, Hilmar Cheese contin- (Alpha Tolman, Harbison, Willoughby) hay-drying facility is located between tricity used per thousand pounds of ues to invest in consumer outreach Estimated annual cheese produced: the company’s two farms — Jasper product increased slightly over 2015, the and education. At its visitor center 460,000 lbs. Hill Farm and Andersonville Farm — company continues to evaluate other in Hilmar, California, attendees can Estimated annual cheese marketed: that are about eight miles apart. The renewable energy opportunities for learn how cheese is made and explore 1.46 million lbs. company autoclaves the hay before improving effi ciency where possible as interactive, hands-on exhibits about Estimated 2016 sales: $13.2 million applying it to the rind of the cheese to well as potentially applicable renewable cows, dairies and cheesemaking. More Projected 2017 sales: $15 million sterilize and caramelize the sugars in Percentage of sales from cheese: 100% the grass. The cheese, Calderwood, is Market segments for cheese: 80% named after Jasper Hill’s late cropping retail; 20% foodservice manager, Randi Calderwood. Percentage of products exported: 5% In 2016, the company transitioned Our Expertise in World Dairy Website: www.jasperhillfarm.com both of its farms to non-GMO feed and Markets Makes MCT Your Global A look inside: In January, Jasper Hill forages, and it received verifi cation Farm introduced Hartwell, a 4-ounce from the non-GMO Project for most of Partner for Successful Results mold-ripened button made from pas- the products in its line. SOURCING AND LOGISTIC teurized cow’s milk. Hartwell is washed “We will be focusing on market- SERVICES in the Lees — or the spent yeast cells ing non-GMO as well as educating from the fermentation of apple cider our customers about the value for Could you use assistance in — resulting from the production of flavor proposition associated with managing your supply chain? Eden Ice Cider, made by Eden Specialty raw milk cheese,” Kehler says. “It is Ciders in Newport, Vermont. The cheese well documented that there is a linear SPECIALIZED FORMULATIONS We have expanded our team to bring you unprecedented expertise is ripened in the one of the company’s Turn to KEY PLAYERS, page 43 a and knowledge in today’s complex world markets. • Sourcing and Logistic Services Proven LEADING SINGLE SOURCE • Specialized Formulations DAIRY SUPPLIER We Make Technology • Leading Single Source Dairy Supplier Since 1960 • Aging Programs • Hedging Services Analysis • Direct Protein Readout (%) • Unparalleled Services UNPARALLELED SERVICES • High Correlation • Expertise in the Global Dairy Market Practical! with Kjeldahl, • Export Services Combustion 99+% Ideal for: Cheese, Milk, • Quick & Easy Whey, Yogurt, Permeates, Operation Powders, Soy, Wastewater • Affordable EXPERTISE IN THE GLOBAL MCT Dairies is the leading • Precise, Accurate DAIRY MARKET supplier of cheese and and so much more! and Reproducible GDLU\LQJUHGLHQWVRɣHULQJ innovative solutions “Servicing the Globe” • Customized to Your Needs & Budget throughout the world. with quality scientific equipment and backed • Applicable to by our knowledgeable Cheese, Dairy & and skilled personnel at Many Commodities UDY Corporation.

UDY Corporation 201 Rome Ct., Ft. Collins, CO 80524 Phone: 973.258.9600 or 877.258.9600 PH: 970.482.2060 | FAX: 970.482.2067 Email: [email protected] EMAIL: bill@udyonecom Web: www.mctdairies.com WEB: www.udyone.com

For more information please visit www.mctdairies.com For more information please visit www.udyone.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]) June 2, 2017 — CHEESE MARKET NEWS® 43

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KEY PLAYERS started supplying its Odyssey Greek UW-Madison also asked the com- Feta in traditional and flavored variet- yogurt products to the University of pany to add two popular Greek yogurt ies, as well as redesign its Greek-style Continued from page 42 Wisconsin-Madison in the past year. flavors to its existing line, Buholzer Reduced Fat Sour Cream packaging. “We kind of got our foot in the door says. The company’s new varieties, Both projects are expected to be correlation between microbial diversity with the athletic program, with the under its Odyssey brand, include complete by summer this year. and complexity of fl avor ... We believe health and performance benefits that Pomegranate Acai- and Mango- The sour cream’s packaging rede- that consumers want interesting cheese Greek yogurt provides,” Buholzer says, flavored Greek yogurts. sign aims to more closely resemble the and are willing to pay for it.” adding that the yogurts later started The Odyssey Greek yogurt line is company’s Greek yogurt line, giving The company also has brought in to catch on within other university mainly in the Midwest as a retail item, it a fresh, clean look, Buholzer says. several awards in the last year. In addi- departments. although the company continually is The company has won many awards tion to Moses Sleeper’s win at the U.S. The company’s Odyssey Greek working to grow distribution of the in the past year as well. At the 2017 Championship Cheese Contest, Jasper yogurt appears in Badger Market products, according to the company. U.S. Championship Cheese Contest, Hill’s Harbison placed fi rst in its class, convenience stores on the university’s Klondike Cheese also is intro- Klondike won first-place awards for as did its Willoughby. In addition, the campus, and it also is provided to ducing its new Odyssey Sweet Heat its Odyssey Feta, Odyssey Mediter- company placed second in its class for the university’s athletic department. Crumbled Feta Cheese, with distri- ranean Feta, Brick, Odyssey Fat Free Greensward — a cheese made in part- There also is distribution of the Odys- bution expanding as the company’s Feta in Brine and Odyssey Greek nership with Murray’s Cheese — and sey Greek yogurt and Feta in the com- channels grow. Yogurt Vanilla; seconds for its Dill third in its class for Oma, a washed-rind, missary department at the university, In addition, the company plans to Havarti, Brick, Odyssey Greek Yogurt tomme-style cheese made from unpas- according to the company. launch an Odyssey, 4-ounce crumbled teurized, organic milk. Oma is produced Turn to KEY PLAYERS, page 44 a by von Trapp Farmstead, Waitsfi eld, Vermont, and matured at the Cellars at Jasper Hill. Jasper Hill’s Harbison also placed FOUR GENERATIONS STRONG within the top 66 at the 2016 World Cheese Awards, winning a “Super Gold” award in addition to an award for “Best American Cheese.” in Cheesemaking with Four Master Cheesemakers!!! At the 2016 American Cheese Soci- • Family Owned Since 1925 ety contest, Jasper Hill and Murray’s • Award-Winning Cheese & Yogurt Cheese’s Greensward tied for third • Dedication to Consistent Quality place Best of Show and placed fi rst in • Progressive People & Ideas its class. Jasper Hill also tied for fi rst in its class for its Harbison and Moses SHARE IN OUR AWARD-WINNING Sleeper. Cabot Clothbound Cheddar EXCELLENCE AND DEDICATION made by Cabot Creamery for Jasper Steve Buholzer, Adam Buholzer, Hill placed third in its class, and Jasper Whether it is our chunk, crumbled or chunk in brine Ron Buholzer & Dave Buholzer (from left) Hill’s Winnimere won fi rst in its class. Feta or our Greek Yogurt, you can always trust our superior quality and taste. Feta: Greek Yogurt: “When • Made From the Freshest • Authentic Mediterranean Taste we come in Cow’s Milk • Lowfat and Nonfat Varieties first, you • Firm & Crumbly Texture • 2X the Protein • Tangy & Salty to the Taste • Thick, Rich & Creamy know exactly • Steep in Greek Tradition • Flavored or Plain Klondike Cheese Co. where we Monroe, Wisconsin • Retail & Foodservice • Retail, Foodservice & Industrial stand.” 2017 United States Championship Key executives: Ron Buholzer, Cheese Contest pres.; Steve Buholzer, VP; Dave Buhol- 1st Place: Feta (Odyssey Feta) 1st Place: Flavored Feta (Odyssey Mediterranean) zer, secretary/treasurer; Adam Buhol- 1st Place: Brick, Muenster (Brick) zer, VP, production; Luke Buholzer, VP, 1st Place: Lowfat Cheeses (Odyssey Fat Free Feta in Brine) sales; Matt Eardley, VP, engineering; 1st Place: High Protein – Cow’s Milk Yogurt, Teena Buholzer, dir., marketing Flavored (Odyssey Greek Yogurt Vanilla) Dairy plant: Monroe, Wis. (Brick, 2016 American Cheese Society traditional & flavored Feta, Greek yo- Cheese Contest 1st Place: Odyssey Reduced Fat Feta gurt, Havarti, Muenster, yogurt-based 1st Place: Odyssey Tomato & Basil Feta dips, reduced-fat sour cream, spreads) 1st Place: Brick Estimated annual production: 1st Place: Odyssey Greek Yogurt French Onion Dip 34 million lbs. cheese; 8 million lbs. 2016 World Championship Cheese Contest Greek yogurt 1st Place: Havarti, Flavored (Dill) 3rd Place: Flavored, High Protein Yogurt, Estimated 2016 sales: $80 million Cow’s Milk (Odyssey Peach) cheese; $8.5 million Greek yogurt 4th Place: Feta, Flavored (Peppercorn) Market segments for cheese: 20% retail; 75% foodservice; 5% ingredients Website: www.klondikecheese.com A look inside: At the end of 2016, Klondike Cheese Co. started break- ing ground on an addition for cheese WISCONSIN MADE BY MASTER production as its current space is CHEESEMAKERS running at capacity, says Luke Buhol- zer, vice president of sales, Klondike. The addition will allow the company to expand its Muenster, Brick and Havarti production and is expected 608.325.3021 to be up and running by the second www.klondikecheese.com quarter of 2018. In addition, Klondike Cheese For more information please visit www.klondikecheese.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]) 44 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS Website: www.kraftheinzcompany. Velveeta Mini Blocks come in cartons out two new fl avors: Olive and Peach. com of fi ve and retail for $5.79 per carton. Philadelphia Olive Cream Cheese Continued from page 43 A look inside: The Kraft Heinz To help introduce Mini Blocks, Spread features real Spanish olives Co., in its fi rst full year as a combined Velveeta enlisted the help of “Mini and red pepper, and the brand suggests 10-percent and Odyssey Greek Yogurt company after the 2015 merger of Kraft Chef” Addison Osta Smith from the TV spreading it on a pita and sprinkling with Pomegranate Acai; and thirds for its Foods Group and Heinz, reported 2016 show Master Chef Junior, who served Feta for a savory snack. Philadelphia Odyssey Peppercorn Feta, Brick and annual net sales of $26.49 billion and three signature Velveeta Mini Block Peach Cream Cheese Spread features Odyssey Greek Yogurt Raspberry. gross profi t of $9.59 billion. Net income dishes to diners in a Manhattan res- real peaches and pairs well with banana At the 2016 American Cheese Society totaled $3.64 billion. taurant: Cheesy Bacon Risotto, Cheesy and cinnamon for a sweet snack. contest, Klondike Cheese received fi rst- The company expects its multiyear Pulled Pork Taquitos and Cheesy Accompanying the new fl avor roll- place awards for its Odyssey Reduced integration program to deliver $1.7 Potato Waffl es. out, Philadelphia launched a #Philly- Fat Feta, Odyssey Tomato & Basil Feta, billion in cumulative, pre-tax savings “It is common knowledge that Flavors contest where it encouraged Odyssey Greek Yogurt French Onion by the end of 2017, up from previous Velveeta makes an amazing dip and fans to share a photo of their most Dip and Brick; seconds for its Odyssey estimates. mac & cheese, but what a lot of people creative snack ideas featuring the Feta, Odyssey Peppercorn Feta and Kraft Heinz continues to look for a don’t realize is that it’s also the cheesy spreads using the hashtags #Philly- Muenster; and thirds for its Odyssey buyer for its cheese factory in Campbell, answer to hundreds of dinner solu- Flavors and #contest on Twitter and Mediterranean Feta, Odyssey Blueberry New York, and says it plans to continue tions,” says Jamee Pearlstein, brand Instagram. After fan voting, three Greek Yogurt and Odyssey Greek Yogurt. to operate the facility, which employs manager, Velveeta. “Addison is the winners received an all-expense paid At the 2016 World Dairy Expo con- 370 people, through the second quarter perfect mini chef to help us launch trip to New York City to compete in a test, Klondike placed second in its class of 2017. these pre-portioned mini blocks, be- snacking showdown judged by celebrity for its Odyssey Greek Yogurt. In February, Kraft Heinz issued a bid cause they help chefs of all ages make Philadelphia spokespersons Haylie Klondike Cheese placed fi rst in to acquire Netherlands-based food and a great-tasting meal.” Duff and Brandi Milloy, who selected several classes at the Wisconsin State consumer goods giant Unilever, but the Earlier this year, Kraft Heinz in- the grand prize winner and recipient Fair, with winning cheeses including company withdrew its proposal after it troduced two new Velveeta products of a $5,000 check. Brick, Feta in Brine, Mediterranean became clear that Unilever would not in the frozen snacks aisle: Velveeta In March, Philadelphia Cream Feta, Dill Havarti and Havarti. accept it. Stuffed Grilled Cheese and Velveeta Cheese released two new products, The company notes that its U.S. Cheesy Bites. Cheesecake Cups and Bagel Chips & volume/mix gains have been boosted The company notes that with up Cream Cheese Dips. by innovation across its macaroni and to 80 percent of Velveeta consumers Philadelphia Cheesecake Cups cheese portfolio. Among its newest buying frozen snacks and meals, they are a sweet treat in a pre-portioned Kraft Heinz Co. products in this area is Cracker Bar- now have a convenient frozen option cup without artifi cial fl avors or dyes. Pittsburgh and Chicago rel Oven Baked Macaroni & Cheese, with Velveeta Stuffed Grilled Cheese, Found in the ready-to-eat desserts introduced in March 2017. The which is microwavable in one minute. aisle, fl avors include Cheesecake with Key executives: Bernardo Hees, homemade-style product is available Also, the company says entertaining Strawberries, Cheesecake with Milk CEO; Howard Friedman, head of U.S. in several fl avor varieties, including enthusiasts who serve Velveeta dips Chocolate Sauce, Cheesecake with refrigerated Sharp Cheddar, Sharp White Cheddar can enjoy the ease of dips-in-a-bite Cherries and Cheesecake with Salted Cheese plants: Tulare, Calif.; Cham- and Cheddar Havarti. with Velveeta Cheesy Bites, which Caramel Sauce. paign, Ill.; Albany, Minn.; New Ulm, Kraft Heinz also has introduced come in both Original and Salsa con Philadelphia Bagel Chips & Cream Minn.; Springfi eld, Mo.; Campbell, N.Y.; new products in its Velveeta and Queso fl avors. Cheese Dips are sold in portable snack Lowville, N.Y.; Walton, N.Y.; Beaver Dam, Philadelphia cheese lines this past Velveeta Stuffed Grilled Cheese cups for convenient snacking and Wis.; Wausau, Wis.; Ingleside, Ontario; year. Last summer, the company comes in boxes of two or six sandwiches, available in four sweet and savory Mount Royal, Québec debuted new Velveeta Mini Blocks, while the two fl avors of Velveeta Cheesy fl avors, including Strawberry Cream Cheese brands: Athenos Feta, Crack- 4-ounce individually-wrapped blocks Bites come in 6- or 18-ounce boxes. Cheese Dip & Multigrain Bagel Chips, er Barrel Cheese, Kraft Natural Cheese, of Velveeta to make it easy to incorpo- Kraft Heinz also has introduced Garden Vegetable Cream Cheese Dip Kraft Singles, Philadelphia, Velveeta rate Velveeta into everyday meals and innovative new items this past year in & Multigrain Bagel Chips, Chive and 2016 sales: $26.487 billion (total side dishes while unused blocks stay its Philadelphia Cream Cheese line. In Onion Cream Cheese Dip & Multigrain company net sales) wrapped and sealed until ready to use. 2016, Philadelphia Cream Cheese rolled Bagel Chips, and Brown Sugar & Cin- namon Cream Cheese Dip & Multigrain Bagel Chips. Kraft Heinz’s Cracker Barrel Cheddar won second- and third-place awards at the 2016 American Cheese • Expert knowledge in all aspects and applications Society contest. of marketing cheese Kraft Macaroni & Cheese partnered • We represent quality manufacturers from all over the with Dean Foods’ DairyPure brand U.S. and World milk for a “Pure Love” co-branded • Expertise in imported and specialty cheeses ad campaign in April and May 2017. The campaign included in-store POS • Broad knowledge of club stores and general materials, special product labels and merchandising programs tags, IRCs and digital marketing and Call one of the experts on social media content support. our team today... In March, Kraft Heinz announced an expanded commitment to corporate „ Patrick Spaulding „ Michael Bauchman social responsibility (CSR) through „ Mike Feeney „ Rodney Butcher sustainability targets that protect the „ Nathan Gorang „ Jim Andresen „ Brian Argersinger „ Bryan Kuhn planet and benefi t people and society „ Suzanne Spaulding „ Tyler VanWerden at large. „ Jay Spaulding The new CSR goals support the  company’s vision, “To Be the Best Food Company, Growing a Better World,” and THE CHEESE GUYS initially focus on three areas in which (810) 229-4166 • FAX (810) 227-4218 • Email: [email protected] Kraft Heinz believes it can make the Web: www.cheeseguys.com greatest impact: global hunger and malnutrition, supply chain sustain- RETAIL • FOODSERVICE • INDUSTRIAL ability and the environment. Turn to KEY PLAYERS, page 45 a For more information please visit www.cheeseguys.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]) June 2, 2017 — CHEESE MARKET NEWS® 45

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

After adding to the barn and dou- nationwide, Hedrich says. in 2014. It is now always available in both KEY PLAYERS bling the number of milking goats on With the growth, the company also consumer packs with six to a case and Continued from page 44 its own farm last year, LaClare Family will begin bottling its fresh goat milk packaged in an Amish wooden crate, Creamery is in another construction in house, part of the company’s intent as well as in chef six packs without the phase. This year, the company is adding since it began years ago. Hedrich says wooden packaging. additional milk silos, bottling equip- he expects bottling operations to begin Attributing its success in part to its ment and another cheese vat. in summer. Currently, the company committed farms, the company says it This growth allowed LaClare Fam- outsources milk bottling to another now can produce bottled milk, yogurt or ily Creamery to launch goat’s milk company until it is ready to bottle in- cheese in volumes to suit an individual yogurt this past summer. The yogurt house. buyer on its online portal all the way to is available in 5.3-ounce single-serve “We’re continuing to move forward large grocery chains. In January 2017, LaClare Family Creamery containers in plain, vanilla, blueberry with the plans that were part of the LaClare Family Creamery added goat and strawberry fl avors. It also is avail- original plan,” Hedrich says. Mozzarella and goat Feta to its lineup. Malone, Wisconsin able in 24-ounce containers in the plain With more goat’s milk available, The Mozzarella has become a hit for and vanilla fl avors, all of which are LaClare Family Creamery has suc- shredding on goat cheese pizza, while Key executives: Clara Hedrich, own- available throughout Wisconsin and in cessfully made its Martone mixed-milk the Feta has been popular on fresh er; Larry Hedrich, general mgr.; Greg the greater Chicago and Minneapolis cheese available nationwide. The cow salads and crumbled on pizza. Hedrich, plant mgr.; Katie (Hedrich) areas. Currently, the company is work- and goat milk surface-ripened cheese The company also is expanding its Fuhrmann, cheesemaker & marketing ing to make the products available was fi rst produced in limited availability mgr.; Jessica (Hedrich) Mayer, retail Turn to KEY PLAYERS, page 46 a & café mgr.; Anna (Hedrich) Zastrow, farm operations mgr. Dairy plant: Malone (Pipe), Wis. (Evalon, Martone, Go-Co, Chandoka, Cave Aged Chandoka, Chevre, Raw Goat Cheddar, Goat Cheddar, Fondy Jack, Fondy Jack with Tomato Basil, Fondy Pepper Jack, Goat Mozzarella, Goat Feta, goat curds, goat milk yogurt in blueberry, strawberry, vanilla and original, fl uid goat milk in whole half gallons and quarts, lowfat quarts) Percentage of sales from cheese: 80% Market segments for cheese: 60% retail; 35% foodservice; 5% ingredients Website: www.laclarefarms.com A look inside: With their farm, AWARD WINNING GOAT CHEESE shop, cafe and creamery in Malone, Wisconsin, Larry Hedrich, general man- ager, LaClare Family Creamery, and his goat cheddar family have worked to keep pace with the nation’s growing demand for goat’s milk cheese. RETAIL. FOOD SERVICE. INSTITUTIONAL. LaClare Family Creamery uses SLICE. SHRED. CUBE. milk from its own goats, another local Let us supply you with all your goat cheese needs! farm and from the Quality Dairy Goat Volume discounts apply. Producers Cooperative of Wisconsin. In Contact [email protected] the past two years, the Hedrich family has increased the number of farms that ship to the plant by 25 percent and the number of animals they are getting milk from by 70 percent, helping LaClare Family Creamery secure an adequate and growing supply of goat’s milk. “It used to be the exception to see goat cheese in the supermarket. Now I see many, many retail outlets carrying at least some goat cheese — not only Chevre, but also some hard goat cheese such as Cheddar or Jacks. I think the public has begun to appreciate the quality of the goat cheese being made Mixed Milk Cheese: Goat Milk Cheese: now,” says Larry Hedrich. “The fl avor of Chandoka Evalon™ • Fresh Chevre Cave Aged Chandoka goat milk products today is substantially Fondy Jack • Pepper Jack GO-CO • Martone Tomato Basil Jack better, from most plants, than it was Raw Cheddar Other Products: years ago. Pasteurized Cheddar Bottled Goat Milk “Our cheese sales have escalated Goat Milk Yogurt across the board. That’s what we’re looking for,” he adds. “We don’t want to LaClare Family Creamery have all our eggs in one basket. We like W2994 Cty Rd HH | Malone, WI having an array of different cheeses. A 920.670.0051 | www.laclarefarms.com lot of people are looking for a Pepper Jack-type cheese and do not realize it’s available in our goat milk. You can do any kind of cheese — it’s up to the imagination of the cheesemaker and getting it out to the public.” For more information please visit www.laclarefarms.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]) 46 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS sr. VP, general counsel & chief account- strong earnings performance despite ter, Safeway and others. ing offi cer; Jerry Kaminski, exec. VP & the impact of low commodity markets Several Land O’Lakes products won Continued from page 45 COO, international; Bill Pieper, sr. VP & and record milk production in the East. accolades in contests over the past CFO; Tim Scott, sr. VP & chief market- “We are pleased with another re- year. The cooperative won fi rst place cave-aged Chandoka-aging program ing offi cer; Mike Vande Logt, exec. VP cord year, particularly under current in the Aged Cheddar category at the onsite. Chandoka is made from part & COO, WinField United; Barry Wolfi sh, market conditions, and appreciate the Wisconsin State Fair Cheese & Butter cow’s milk and part goat’s milk and has sr. VP, mergers, acquisitions & ventures dedication of our workforce and the Contest held in June 2016, and it won a mild, fruity taste with “rich cheddary” Cheese plants: Locations throughout support of our farmer owners,” says fi rst place in the Sharp Cheddar and notes, the company says. the United States. Chris Policinski, president and CEO, Extra Sharp Cheddar categories at the To manage the new aging addition 2016 net sales: $13.2 billion Land O’Lakes. “Our strategy is based on 2016 National Milk Producers Federa- at LaClare, Hedrich announced that the 2016 dairy foods net sales: $3.8 deeply understanding what our consum- tion Championship Cheese Contest in family-operated farm has been able to billion ers, customers and farmers need to be November. hire renowned affi neur David Rogers. Website: www.landolakesinc.com successful and developing innovative, At the 2016 World Dairy Expo Hedrich regards Rogers as “part of A look inside: Land O’Lakes Inc. an- value-added products — and increas- Championship Dairy Product Contest in the family.” Rogers began working with nounced in late March that it acquired ingly services — to meet those needs.” August, Land O’Lakes received fi rst- and the Hedrichs more than fi ve years ago Vermont Creamery, which produces This past year, Land O’Lakes worked third-place awards in the Sharp Ched- through Standard Market in Westmont, award-winning fresh and aged goat to complete upgrades to its cream pro- dar category, second in Aged Cheddar, Illinois. cheeses, cultured butter and fresh dairy cessing facility in Hillsboro, Wisconsin, fi rst in Sour Cream Based Dips-Onion LaClare Family Creamery placed at its creamery in Websterville, Vermont. which it acquired in early 2016. and second in Open Sour Cream Based fi rst, second and third in its class at the Vermont Creamery’s leadership team In November 2016, Land O’Lakes Dips. 2017 U.S. Championship Cheese Contest and employees will remain with the hosted a groundbreaking ceremony to At the 2017 U.S. Championship for its Goat Milk Yogurt — Vanilla, Goat business, and founders and former co- mark the beginning of construction on Cheese Contest, Land O’Lakes won Milk Yogurt — Original and Goat Milk owners Bob Reese and Allison Hooper an expansion of its headquarters in Ar- second in the Medium Cheddar, Aged Yogurt — Blueberry, respectively. It will serve as trusted advisors and brand den Hills, Minnesota. The new building Cheddar 1-2 year, Aged Cheddar 2 years also received second in its class for its ambassadors for the business. will bring together headquarters em- or longer and Pasteurized Process Goat Milk Feta and third in its class “Vermont Creamery’s heritage mir- ployees, who currently work in separate Cheese Slices categories, and third in for Grevalon, a wash-rind aged goat rors our own here at Land O’Lakes — a locations, to a combined campus in Ar- Aged Cheddar 2 years or longer category. milk cheese. company founded by people who care den Hills. The new 155,000-square-foot Land O’Lakes anticipates continued Hedrich adds that a big part of about bringing the highest quality facility will include on-site childcare success and growth over the coming what LaClare Family Creamery does products from farm to fork,” says Beth and a fi tness facility and is slated for year across its dairy food categories, at its cheese making facility and farm Ford, group executive vice president and completion in early 2018. including its branded butter and cheese. is offer visitors an opportunity to learn chief operating offi cer, Land O’Lakes. “As Land O’Lakes continues its Its current advertising campaign will about the company through tours and “We are excited about the culture of journey of growth, we’re investing in remain as it continues to strengthen sampling its cheeses. The company of- product innovation they have built in the workspace to support innovation its brand with consumers. fers a cafe and retail outlet that is open addition to the category itself and the and a high-performance, team environ- Last summer, Land O’Lakes an- seven days a week. opportunities for even more expansion.” ment,” Policinski says. “We believe this nounced the formal organization of a Coming off a record year in 2015, investment will enable the next chapter new business unit, SUSTAIN, which will Land O’Lakes announced in February of growth for our organization in one of focus on aligning environmental sus- that it also achieved record perfor- the greatest growth industries of our tainability efforts across the full Land Land O’Lakes Inc. mance in 2016, with growth in each of time, food and agriculture.” O’Lakes Inc. enterprise. SUSTAIN will Arden Hills, Minnesota its core businesses despite challenging In fall 2016, Land O’Lakes intro- focus on helping to ensure sustainable market conditions. duced new Pumpkin Pie Spice Butter crop production, enhancing sustain- Key executives: Christopher Policin- The company continues to grow its Spread — a limited batch blend of ability within the Dairy Foods and ski, pres. & CEO; Beth Ford, group exec. Dairy Foods segment, which in 2016 the fall favor of pumpkin pie spice and Feed businesses, and partnering with VP & COO; Matt Carstens, sr. VP & chief achieved record branded butter vol- creamy butter. It was available at select other entities, including government, human resources offi cer; Peter Janzen, ume, record foodservice volume and retailers, including Kroger, Harris Tee- to improve effi ciency and collabora- tion on conservation and sustainability programs. Land O’Lakes also last summer an- nounced its partnership with Techstars to sponsor the Startup Next Food & Tech pre-accelerator program. The pre- accelerator program provides hands-on mentorship and education from Land O’Lakes and leaders across the Twin ProActive Solutions USA Cities’ startup community. can maximize your profits by providing you with Land O’Lakes has worked to give the best possible sanitation programs at the most back to the community through food reasonable cost. donations over the past year as well. In The quality of your sanitation program isn’t fall 2016, it launched “Delete the Feed,” measured in dollars. You measure it in product a new program that invited people to quality, down time, environmental concerns join in the mission to end food insecu- and labor costs. rity. From Sept. 6-Oct. 7, 2016, people on social media were asked to delete ¦ Sanitation Programs ¦ Food Ingredients a food picture, and, in return, Land ¦ Employee Training ¦ Industrial Chemicals ¦ Inventory Control and ¦ Dispensing and O’Lakes donated more than 300,000 Service Reporting Application Equipment meals through Feeding America. ¦ Program Audits ¦ Janitorial and Shipping Supplies The Land O’Lakes Foodservice team also invited its customers to help combat childhood hunger with a partnership with No Kid Hungry, where independent restaurant operators could opt in to do- nate rewards points from Land O’Lakes’ 301 Bridge Street | Green Bay, WI 54303 | (800) 279-7761 | Fax (920) 437-4006 Performance Extras loyalty program www.proactivesolutionsusa.com from September through December a For more information please visit www.proactivesolutionsusa.com Turn to KEY PLAYERS, page 47 © 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]) June 2, 2017 — CHEESE MARKET NEWS® 47

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS projects to help maintain and improve making sure we can meet all our custom- programs. In 2016, Leprino released its the company’s other eight plants in the ers’ needs. I think our over-arching core second global responsibility report, “True Continued from page 46 United States. values really drive how we work with our to Our Core,” a biennial overview of the As the company works on build- customer base to offer what our custom- company’s performance toward achiev- 2016. Land O’Lakes increased the value ing capacity, it also has launched new ers need, and we want to be incredibly ing its economic, social and environ- of those points to $1 per qualifying case marketing initiatives domestically with responsive in meeting their needs.” mental objectives. The report highlights of Land O’Lakes Foodservice products, its frozen shredded and block cheese Leprino also has continued to expand progress the company has made in the donating up to $100,000 for healthy products, particularly its premium efforts to drive export sales of its cheese areas of product responsibility, supply meals for children. block cheese. Reidy says these products and nutrition products, which now are chain responsibility, environmental typically are oriented toward the U.S. sold in more than 40 countries, Reidy responsibility and its people and com- pizzeria market. says. munities. The company also in 2016 “It’s unique ingredients, and in par- “U.S. dairy in general continues to created a new Leprino Foods Company ticular, unique fl avor profi les,” he says have a very heavy focus on the export Foundation, designed to support and of the premium cheeses. “The domestic market,” he says. “We see ourselves as engage in projects within the communi- pizzeria market remains very strong. signifi cant players in exporting cheese ties where its employees live and work. Americans continue to have a great and nutritional products from the U.S.” The company continues to receive fondness for pizza, and we continue In addition to focusing on global a variety of outstanding supplier of to focus on our core values of quality, trade, Leprino continues to put a the year awards from its customers. service, competitive price and ethics, strong focus on its global responsibility Turn to KEY PLAYERS, page 48 a Leprino Foods Co. Denver

Key executives: James Leprino, chairman; Mike Durkin, pres.; Lance FitzSimmons, sr. VP & CFO; Kevin Burke, sr. VP, global business develop- ment; Tom Hegarty, sr. VP, production operations; Terry Anderson, sr. VP, technical services; Mike Reidy, sr. VP, corporate affairs; Jason Eckert, sr. VP, global quality, R&D; Barbara Kallay, sr. VP, human resources Cheese plants: Lemoore, Calif. (2) (Mozzarella, WPC-34, WPC-80 [regular & instantized], lactose); Tracy, Calif. (Mozzarella, WPC-34, lactose); Fort Morgan, Colo. (Mozzarella, String, WPC-80, lactose); Greeley, Colo. (Moz- zarella, WPC-80, WPI, lactose, NDM); Allendale, Mich. (Mozzarella, sweet whey); Remus, Mich. (String cheese); Roswell, N.M. (Mozzarella, WPC-34, lactose); Waverly, N.Y. (Mozzarella, sweet whey); Llangefni, Wales (JV with Glanbia plc — Mozzarella, condensed whey); Magheralin, Northern Ireland (JV with Glanbia plc — Mozzarella, WPC, permeate) Website: www.leprinofoods.com A look inside: Leprino Foods in 2016 began construction of the third and fi nal phase of its cheese and dairy ingredient plant in Greeley, Colorado. An ongoing project since 2008, the plant will be complete toward the end of 2017 with an additional 120,000 square feet and 150 new employees as part of this third phase, according to Mike Reidy, senior vice president, corporate affairs, Leprino Foods. “It includes additional cheese and whey manufacturing capability,” Reidy says of the third construction phase. “In the fi rst phase of the plant, we were fo- cused on processing 1.5 million pounds of milk a day into nonfat dry milk. The second phase focus was turning 3.3 million pounds of milk into cheese and whey. This third phase will be adding another 3.3 million pounds of capacity to process milk into cheese and whey, doubling the amount of cheese and whey capacity.” While the Greeley plant is by far the biggest project this year, Reidy adds that Leprino always has ongoing For more information please visit www.jacobylogistics.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]) 48 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

Grasse, VP, manufacturing operations; to 15-lb. shreds, cubes, dice, custom KEY PLAYERS Jim Jirschele, VP, foodservice; Dennis blends, restricted melt application; in- Continued from page 47 Kasuboski, VP, industrial sales; Dan dustrial bulk 20-lb. to 640-lb. American Mac Phee, VP, sales; Andy Pfi ster, VP, styles, hard & soft Italian styles, aging Additionally, Leprino last year re- procurement/risk management; Sandy programs, raw material ingredients for ceived the Colorado Environmental Toney, VP, corporate quality & product food ingredient applications) Leadership Program 2015-2016 Silver development; Bob Wilson, VP, business Estimated annual cheese marketed: Partner Award, and it was named one development; Tom Cain, dir., industrial 500 million lbs. of “America’s Safest Companies” with sales/inventory planning; Brad Wackett, Estimated 2016 sales: Nearly $1 billion an award from EHS Today magazine. dir., ingredient sales; Vance Watson, dir., Projected 2017 sales: Nearly $1 billion “In both the cases of safety recogni- business development; Jacob Sonntag, Percentage of sales from cheese: 100% tion and environmental recognition, Masters Gallery Foods Inc. food safety & compliance systems Market segments for cheese: 30% there is a continuing and intensifying Plymouth, Wisconsin dir., Libby Rentmeester, dir., product retail; 10% foodservice; 40% ingredients awareness of the opportunities for development; Tim Lenz, dir., technical Percentage of products exported: 2% continuous improvement in both areas, Key executives: Jeff Gentine, pres., services; Alissa Lodahl, retail sales dir. Website: www.mastersgalleryfoods.com and a recognition that it is critically CEO & co-owner; Jeff Giffi n, exec. chair- Cheese plants: Plymouth, Wis. (offer- A look inside: This year ushered in a important that we not only achieve man; Jodi Schoerner, CFO; Scott Brown, ing complete programs for: retail gusset senior management change at Masters compliance with our core values but VP, information technology; Tammy or pillow pack shreds, natural slices, Gallery Foods. As of Jan. 1, the company also maintain compliance,” Reidy says. Flora, VP, human resources; Mark chunks, snack sticks; foodservice 5-lb. completed the planned transition of Jeff Giffi n to executive chairman and Jeff Gentine to president and CEO. Giffi n will remain active in the business on a part-time basis, continuing to provide leadership and guidance to Gentine and the executive team at Masters Gallery. Gentine, the son of company founder Leonard “Butch” Gentine Jr., has been with the company for 20 years and has spent the last 10 years involved in all management aspects of the business. “The 10 years since Jeff Giffi n assumed the presidency of Masters have been the most successful in the history of the company. I can’t thank him enough for his leadership and contributions to our suc- cess. He certainly set the bar very high,” Gentine says, adding that Giffi n’s success included two major plant expansions with the employee count increasing from 150 to more than 600 associates. Continuing its growth trend, in December Masters Gallery announced plans to build a new packaging and dis- tribution facility in Oostburg, Wisconsin. The $35 million facility, which is located near the company’s headquarters and original plant in Plymouth, Wisconsin, is expected to open in spring 2018 and will allow sustained growth of the company’s private brand retail and foodservice cheese offerings. “We explored building out of state, but after a thorough analysis we determined that expanding in our backyard made the most sense. Maintaining our company culture is paramount, and the workforce in Wisconsin, particularly in Sheboygan County, is second to none, especially when it comes to the dairy business. We talked to different communities, and Oostburg had the best combination of what we were looking for: a desirable location with enough space for expan- sion,” Gentine says. “Over three expansions our Plymouth site has become a mature location with good product fl ow, but it’s time for a green fi eld site to allow us the linear length we need for the latest production technology and automation,” Gentine adds. The new site includes a 40-acre par- cel of land, where Masters Gallery will initially build 150,000 square feet with two more phases that could encompass 350,000-360,000 square feet in total, giving Turn to KEY PLAYERS, page 49 a For more information please visit www.mastersgalleryfoods.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]) June 2, 2017 — CHEESE MARKET NEWS® 49

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KEY PLAYERS Dairy plants: Meister Cheese Co. this past year continued to upgrade LLC, Muscoda, Wis. (Cheddar, Colby, equipment and internal processes at Continued from page 48 Colby Jack, Fontina, Gouda, Havarti, its plants in Muscoda, Wisconsin, for fl avored Monterey Jack & Monterey increased cheese production, says Scott the company the capacity to more than Jack in 40-lb. blocks; on-site cut & Meister, president, Meister Cheese. double its existing production. Capabili- wrap; private label programs); Muscoda The company also has developed ties at the new facility will mirror that of Protein Products LLP, Muscoda, Wis. new items to offer as 40-pound blocks, its Plymouth site. Phase 1 will encompass (lactose, WPC-34, WPC-80) including Havarti and Parmesan, he new production lines for foodservice and Joint venture: Kindred Creamery, notes. retail shreds, slices and chunk. a joint venture with Emmi Roth USA Meister Cheese Co. produces and Even with the new plant, Masters — Fitchburg, Wis. (Kindred Creamery packages cheese under its own Kase Gallery will continue to invest in capital brand Cheddar, Pepper Jack, fl avored Meister brand as well as private label improvement projects for its Plymouth Jacks) brands, and its specialty cheese can be facility, including another robotic pallet- Meister Cheese Co. LLC Market segments for cheese: 40% found in supermarket deli departments izing system for three more lines to help Muscoda, Wisconsin retail; 40% foodservice; 20% ingredients and club stores across the country. The relieve congestion and improve effi ciency. Website: www.meistercheese.com company also can produce certifi ed “Down the road, we plan to add new Key executives: Scott Meister, pres.; A look inside: Following a major ex- cheese to kosher, organic, pasture- snack capacity through increased auto- Vicki Thingvold, chief fl avor develop- pansion in 2014 to its cheese and whey raised or rbST-free specification, mation, some of which will be our own ment offi cer processing facilities, Meister Cheese Turn to KEY PLAYERS, page 50 a design,” Gentine says. Masters Gallery continues to see strong growth in its aged Cheddar, hard Italian, pepper and fl avored cheeses, Gentine says. One key to the company’s success, he says, is its willingness to develop new blends and products to help customers stay on-trend with their private-label programs. “Specifi cally, we’ve had some success lately with our shaved Parmesan/Ro- mano/Asiago blend in stand-up gusseted pouches,” he says, adding that Masters Gallery had a strong showing with other blends as well at the recent 2017 U.S. Championship Cheese Contest. The company’s Gourmet Cheddar Blend won best of class at the contest, while its Cheddar, Gruyere & Asiago Blend won second in the Open Class Shredded Cheese Blends category. Its aged Cheddar Fairway Dairy & Ingredients entry featuring Land O’Lakes Kiel also won second in the Cheddar, Aged Two is positioned to take care of all of your Years or Longer class. At the 2016 World Dairy Expo Championship Dairy Product Contest, Masters Gallery also won fi rst for cheese processing and packaging needs. its Aged Cheddar, second for its Sharp Cheddar and third place for its Cheddar. • Cheese is our specialty • Import/Export • Qualified, highly-trained staff “We tend to let our vendors shine in these contests and not overshadow what • LTL to multiple loads • Table cheeses • Extensive Reclamation Center they’re doing,” Gentine says of entering • Specializing in “balancing” • Industrial • Cheese processing/ contests. “But since we specialize in aged your inventory • Foodservice packaging Cheddar, we like to enter that category • We areYOUR marketing and • Butter • Cut-n-wrap operation in conjunction with our vendors and procurement partners • Dairy powders • GMPs (Good Manufacturing have done well. It allows us to showcase • 90,000 sq. ft. of Practices) our aging and grading methods for long- manufacturing space • Cheese grading hold Cheddar, something we’re quite to meet your needs • Offering extensive cheese adept at.” • We can handle your equipment background While much of Masters Gallery’s special projects growth can be tied to escalating cheese • Bring us your line and consumption in the United States, the we’ll do the rest company has been exporting products as well. Starting off with bulk cheese shipments to Mexico, South America and the Middle East, the company more recently began exporting retail packaged goods to China. Fairway Dairy & Ingredients “It’s still relatively small volume 17725 Juniper Path — cheese is not yet a mainstay in their diet,” Gentine notes of China’s market for Lakeville, MN 55044 cheese. “They’re eating some Western- Phone: (952) 431-8400 style foods, typically pizza and burgers, Fax: (952) 431-8470 but it’s evolving beyond that. The next generation of kids are becoming more and more exposed to Western foods. When they come of age they will drive rapid growth. email: [email protected] • Website: www.fairwaydairy.com The slow boat to China is more than just a song, but we have to remain patient.” For more information please visit www.fairwaydairy.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]) 50 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS Cheddar, Mild Cheddar, Colby Jack, “Feta is where we see a lot of growth Feta, Asiago, Cheddar and Monterey Pepper Jack, Monterey Jack and Natural occurring,” says Ken Heiman, who man- Jack — Heiman loves cheese and says Continued from page 49 Smoked Gouda. ages the family-owned business along “cheese covers a multitude of sins.” He The brand can be found in the with his brothers Kelvin and Kim. and his team love to experiment and try Meister says. Midwest and on the East Coast, and However, the biggest advantage of new things. Much of the experimenting Meister Cheese’s Medium Cheddar Kindred Creamery continues to look for the new plant isn’t increased production occurs at the company’s much smaller placed fi rst in its class at this spring’s more opportunities to further its reach, but rather high quality, more consistent plant in Abbotsford, Wisconsin, known U.S. Championship Cheese Contest. including in the West. product, Ken Heiman says. as Nasonville North. The cheese also was selected as one The new 12,000-square-foot plant Being large enough to provide sig- of the top 20 fi nalists in a fi nal judging was outfi tted by TecNal, a French com- nifi cant quantities of numerous cheeses round. The company’s Monterey Jack pany that supplied the major equipment but small enough to be nimble and work also received best of class honors and components. The plant features more directly with customers allows Nasonville its Smoked Colored Cheddar received robotics than ever before, removing hu- Dairy to provide a level of service that a second-place award at the contest. man variables and also helping to reduce not every company can. Meanwhile, last summer, Meister injuries from repetitive movements. Having a strong team in place also is Cheese in partnership with Emmi Roth Plant personnel have been reassigned to important to the company’s success. In USA launched a new Kindred Creamery different positions as needed, maximiz- addition to the three brothers, Heiman retail brand. ing the company’s capabilities. says, one-brother-in-law, six sons, three Capitalizing on each of their Nasonville Dairy The new equipment also is allow- nieces and 10 nephews are involved strengths, Meister Cheese and Emmi Marshfi eld, Wisconsin ing the company more versatility in its in the business. Besides Heiman, the Roth USA launched the brand of clas- Feta production. Every customer wants company also boasts two other Master sic specialty American cheese varieties Key executives: Ken Heiman, Kim something a little different and distinc- Cheesemakers: Tom Torkelson, who is using milk from dairy farms committed Heiman, Kelvin Heiman tive to them, and Nasonville Dairy now certifi ed in Brick and Muenster, and to Meister Cheese’s “Cows First” animal Dairy plants: Marshfi eld, Wis. & is able to adjust its product accordingly, Brian Jackson, who is certifi ed in six welfare program. Abbotsford, Wis. (Feta, Asiago, Cheddar, Heiman says. cheeses — Monterey Jack, Cheddar, Cows First focuses on animal care, Monterey Jack, Queso Blanco, Blue); “With this new plant, we expand Brick, Colby, Muenster and Gouda. requiring the cows to have unfettered Marshfi eld, Wis. (milk bottling) our abilities to make more consistent In addition to the cheese plants, the access to the outdoors and prohibiting Estimated annual cheese produced: product and more unique products for company also operates its own dairy tail docking and animal byproducts in 43.5 million lbs. more people,” he says. farm and small milk bottling operation feed. The program also requires dairies Estimated annual cheese marketed: While Feta is Nasonville Dairy’s most- as well as operates Weber’s Farm Store, to be rbST-free and use antibiotics only 43.5 million lbs. produced cheese, the company also takes all in the Marshfi eld area. when a cow is sick. Estimated 2016 sales: $110 million pride in creating many other cheeses, As the multifaceted business has The way the milk is produced is a Projected 2017 sales: $125 million producing more than 40 varieties. The grown, Heiman says new product de- key differentiator that resonates with Market segments for cheese: 5% company’s Queso Blanco placed second velopment has been critical. The team many consumers, notes Tim Omer, retail; 80% foodservice; 15% ingredients in its class while its Aged Butterkase has found great success with a number president and managing director of Website: www.nasonvilledairystore.com took a third in another class at the World of fl avored varieties. One particularly Emmi Roth USA. A look inside: This past November, Dairy Expo Championship Dairy Product popular cheese is the company’s trade- The synergies and complementary Nasonville Dairy began making cheese Contest this past year. marked Blue Marble, which features strengths of the two companies seemed at its new Feta plant. Ken Heiman also recently received Blue marbling in Monterey Jack and to suggest a natural partnership. The The space reconfiguration and the Wisconsin Cheese Makers Associa- Cheddar varieties. American consumers cheese for the line is made at Meister’s outfi tting of new equipment at Nason- tion’s (WCMA) highest honor: the WCMA also continue to look for hotter and hot- plant in Muscoda, Wisconsin. Meister ville Dairy’s main plant just outside of Life Member Award, which recognizes ter fl avors, and Nasonville Dairy is happy Cheese’s cheesemaking capability Marshfi eld, Wisconsin, has allowed the people who have played a signifi cant role to oblige. Flavored Cheddars and Jacks — Omer calls it “artisan-with-scale company to increase its annual Feta in the success of the association through the company produces include the more aptitude” — allows Kindred Creamery production by about 10 percent to 22 leadership, support and service. tame Pepper Jack and Jalapeño Pepper to produce cheese in a number of variet- million pounds. Further production A Wisconsin Master Cheesemaker Cheddar to the insanely hot Carolina ies including Sharp Cheddar, Medium increases will be possible in the future. with certifi cations in four cheeses — Reaper Cheddar that only few dare to try. Making so many cheeses is complex and requires a strong focus on food safety. Heiman says Nasonville Dairy takes its responsibility to food safety very seriously and is SQF Level 3 certifi ed.

Norseland Inc. Darien, Connecticut From humble beginnings to time-honored traditions, Nasonville Dairy always offers Ownership: TINE SA, Oslo, Norway quality cheese and you will taste the difference! Key executives: John Sullivan, pres. • Over 40 Varieties, Styles and Types of Award-Winning Cheese & CEO; Linda Karaffa, VP; Carter Califri, • Extensive & Unique Cheeses from Traditional to Specialty general mgr., sales • Crafted by Two Master Cheesemakers • Consistent, Affordably Priced Product Cheese plants: Norseland primarily • Third Generation Wisconsin Dairy Supporting Local Dairy Farmers imports and markets specialty cheese Explore our online store and product offerings by and owns a U.S. facility to produce visiting our website at www.nasonvilledairy.com Jarlsberg brand cheese. Market segments for cheese: 70% retail; 30% foodservice Website: www.jarlsbergusa.com, 10898 Hwy 10 West • Marshfield, WI 54449 www.norseland.com Phone: 715-676-2177 • Fax: 715-676-3636 A look inside: Norseland in January Email: [email protected] entered a partnership with Parmareg- www.nasonvilledairy.com gio, the maker of the Italian Parmissimo For more information please visit www.nasonvilledairy.com Turn to KEY PLAYERS, page 51 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]) June 2, 2017 — CHEESE MARKET NEWS® 51

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KEY PLAYERS Norseland has introduced new prod- ucts under other brands this past year Continued from page 50 as well. Snøfrisk, a white, unripened brand of Parmigiano Reggiano cheese spreadable goat’s and cow’s milk cream Choose the Best... and a cooperative of manufacturers cheese, now is available in two new and dairies in Italy. Norseland, the fl avors: Snøfrisk with Horseradish and exclusive importer of Jarlsberg cheese Snøfrisk with Red Onions and Thyme. Cheese Market News. and a leading marketer of specialty food Norseland also has introduced products in the United States, will help Caramore, part of the Tine Brunost Because the Right accelerate sales growth of Parmissimo collection, a naturally-sweet brown in the U.S. market. cheese with smooth undertones of Norseland had a number of new caramel created from a blend of cow’s News Matters! product introductions and promotions and goat’s milk. this year, particularly under its fl agship Additionally, Norseland has intro- ® Jarlsberg cheese line, which celebrated duced Cheese Fusions, a bite-sized its 60th anniversary in 2016. cheese snack available in three fl avors: CHEESE MARKET NEWS The Weekly Newspaper Of The Nation's Cheese And Dairy/Deli Business As part of a yearlong celebration of Sour Cream & Onion, Big Bold Buffalo Jarlsberg’s 60th anniversary, the com- and Smoked Chipotle. www.cheesemarketnews.com pany sent six people on a trip to Norway. Turn to KEY PLAYERS, page 52 a The trip was shared on social media as part of a social media campaign for fans. Norseland also has done numerous point-of-sale promotions during the year for Jarlsberg, and in October 2016, Jarlsberg Cheese received the Good Housekeeping Nutritionist Approved Emblem, a prominent health-conscious, lifestyle-aware seal in the food and beverage industry. This past year, Norseland introduced new Jarlsberg Cheese Snacks in an individually-wrapped 3/4-ounce stick format, created to satisfy customer de- mand for more convenient, wholesome snacking options. Jarlsberg Cheese Snacks come in 6-ounce size packages of individually-wrapped cheese sticks. Statistics show that snacking is a booming, $87 billion business, and on the rise, with snacks accounting for 51 percent of all food sales, the company notes. “Jarlsberg Cheese Snacks bring the outstanding, delicious fl avor of the most incredible cheese in the world to a totally portable snacking size, in the convenience of individually-wrapped cheese sticks,” says Debbie Seife, gen- eral manager of marketing, Jarlsberg Cheese. “This is the fi rst time Jarlsberg Cheese will be available in a cheese stick format, which are the go-to snacking option for all ages.” Meanwhile, new Jarlsberg Cheese Fondue is a creamy fondue made with Jarlsberg Cheese and Kirsch Brandy. It comes in an all-in-one package, ready to heat and serve with a microwave- and oven-safe ceramic dish. Also new are Jarlsberg Cheese Crisps, savory, crunchy baked crackers with freshly-shredded Jarlsberg Cheese baked on top. The crisps are ideal for dipping, snacking, as part of a cheese board or as a companion to a bowl of hot soup, the company says. Jarlsberg Cheese Crisps are available in four fl avors: Chipotle, Rosemary & Olive Oil, Garlic & Herb and Mediterranean Sea Salt. In addition to these new formats, Jarlsberg Cheese also is now available as a Folio cheese sheet, a new product introduced last year by Lotito Foods. Folios offer creative ways to use cheese 3DUNODQGV'ULYH6XLWH'DULHQ&7__ZZZQRUVHODQGFRP_ZZZMDUOVEHUJXVDFRP as a topper, shell or wrap in numerous recipes. For more information please visit www.norseland.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]) 52 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS Cheese plant: Benton Harbor, Mich. 5% lunchroom, a new production room (Brie, Baked Brie, layered fl avored Brie, Website: www.oldeuropecheese. and a cooling room for baked products, Continued from page 51 Camembert, Camembert Traditionnel, com including some new offerings. Gouda, natural smoked Gouda, Baked A look inside: Old Europe Cheese “This was very important because Gouda, Edam loaf, Edam balls, Fontina, Inc., offering cheeses such as Triple- it allowed us to make more product Baked Fontina, Mantoro) and Double-Crème Brie, Camembert and make it faster,” Capt says of the Estimated annual cheese produced: and Gouda, has expanded its bakery cooling room. More than 6.5 million lbs. facility to handle growth and develop A new offering is a line of baked Estimated 2016 sales: More than new products under the baked cheese semi-soft cheeses, pairing the com- $26 million line, according to Francois Capt, pany’s Reny Picot Gouda and Fontina Old Europe Cheese Inc. Estimated 2017 sales: More than general manager, Old Europe Cheese. cheeses with brioche dough, which is Benton Harbor, Michigan $26 million The bakery addition, completed in being featured at Old Europe’s booth Percentage of sales from cheese: January this year, was 1,680 square this year at the International Dairy- Ownership: Reny Picot, ILAS, Ma- 100% feet, giving the facility a total size Deli-Bakery Show. The new baked drid, Spain Market segments for cheese: 45% of 4,500 square feet, Capt says. The semi-soft cheeses are available in Key executives: Francois Capt, gen- retail; 45% foodservice; 10% ingre- bakery was originally built about five 8- and 16-ounce sizes, according to eral mgr.; Michael Balane, national sales dients years ago, he adds. the company. The company is actively mgr.; Scott Ness, plant mgr. Percentage of products exported: The addition includes an employee seeking distributors for placement in retail and club stores. “Baked Fontina and baked Gouda seemed like the right choice after Brie,” Capt says, adding that the cheeses are aged two months before being cured and baked into the dough. Earlier this year, the company also launched its Reny Picot Heart-Shaped Baked Brie for Valentine’s Day. The Brie, expected to be available in fu- ture years as well for Valentine’s and Mother’s Days, was available in Plain flavor in a 6/8-ounce size. The company also continues to expand its award-winning baked Brie line, adding new flavors such as Triple Berry and Four Berries & Almond. The company also plans to add new seasonal flavors of layered Brie this year and has invested in additional packaging equipment sourced from Europe. Old Europe Cheese also continues to be re-certified for Safe Quality Food each year and now is embarking on full implementation of food safety standard operating procedures as related to the Food Safety Moderniza- tion Act, according to the company. “With recent food safety issues in the dairy industry, offering our customers the highest quality, safest food source is what drives the partners at Old Europe Cheese each and every day,” Capt says. Old Europe Cheese received vari- ous awards in the past year. At the U.S. Cheese Championship Contest, the company placed second in its class for its 3-kilogram Double Crème Brie. At the American Cheese Society contest, the company tied for second in its class with its 3-kilogram Brie with Black and Green Peppercorns and its 8-ounce Slicing Brie with Herbs. At the 2016 World Cheese Awards, the company also received silver in its class for its Camembert Traditionnel, its Natural Smoked Gouda and its 3-kilogram Double Crème Brie with Peppercorns. In the coming year, Old Europe will continue improvements at its plant and look for new creations that are consumer-friendly and fit make processes already in place, Capt says.

For more information please visit www.oldeuropecheese.com Turn to KEY PLAYERS, page 53 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]) June 2, 2017 — CHEESE MARKET NEWS® 53

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chased the McMinnville Creamery in third in its class for its Organic Salted KEY PLAYERS McMinnville, Oregon, for the produc- Butter. Continued from page 52 tion of butter and powder products. CROPP Cooperative/Organic Val- At Organic Valley’s recent annual ley’s Organic Salted Butter made meeting, more than 450 farmers from from cow’s milk as well as its Organic across the nation met in Wisconsin. Pasteurized Colby won fi rst place in In the past year, the cooperative has their classes at the 2016 American Pine River Pre-Pack Inc. grown to 2,013 farmer-owners and Cheese Society (ACS) contest. Other Newton, Wisconsin posted record sales topping $1.1 bil- highlights include second place in lion, among other accomplishments, its class for Organic Valley’s Organic Key executives: Phil Lindemann, according to the cooperative. Chocolate Balance milk protein shake, pres. & CEO; Ian Behm, general mgr.; However, the cooperative faced and third place in its class for its Scott Caliebe, CFO; Mary Lindemann, challenges as well. In 2016, Organic Organic Cream Cheese, at the 2016 secretary & dir., marketing Organic Valley/CROPP Valley farmers accepted reduction in World Dairy Expo Championship Dairy Cheese plant: Newton, Wis. (cold Cooperative the price paid for their milk due to a Product Contest; and third place for pack cheese food) La Farge, Wisconsin nationwide oversupply, the coopera- CROPP Cooperative/Organic Valley’s Percentage of sales from cheese: 80% tive says. European-style cultured butter at the Market segments for cheese: 87% Key executives: George Siemon, “Now, more than ever, it’s time 2016 Wisconsin State Fair Cheese & retail; 12% foodservice; 1% ingredients CEO; Louise Hemstead, COO; Bob to cooperate,” says George Siemon, Butter Contest. Website: www.pineriver.com Kirchoff, chief business offi cer; David CEO, Organic Valley. “Our strength In the coming year, Organic Valley A look inside: In the spring of 2016, Poremba, CFO; Frank Dravis, chief has always been in our unity and belief aims to continue supporting organic Pine River Pre-Pack Inc. launched a information offi cer; Mike Bedessem, in the collective good. In a world of family farms and grow organic agricul- no preservative, gourmet line of cold VP, business development; Eric New- divisiveness, cooperation continues ture by increasing sales in all channels. pack cheese spreads at the Northwest man, VP, sales; Lewis Goldstein, VP, to be the key to success.” “Organic Valley is the largest pro- Foodservice Show in Seattle. As demand brand marketing; Jerry McGeorge, VP, Organic Valley recently was se- ducer of 100-percent grass-fed organic for clean label continues, sales of these cooperative affairs; Travis Forgues, lected as the Company of the Year by dairy in the United States, and we are spreads are climbing in the Pine River VP, farmer affairs; Theresa Marquez, the Islamic Food and Nutrition Council excited to continue to expand and brand and are expected to grow this mission exec.; Jim Wedeberg, dir., in- of America. The award recognizes grow this line of products, including year in the private label sector as well, ternational cooperative development; Organic Valley’s commitment to halal cheese, to meet increasing consumer the company says. Melissa Hughes, general counsel compliance and distribution of halal- demand for 100-percent grass-fed dairy Mary Lindemann, marketing direc- Dairy plants: Organic Valley part- certifi ed products in the United States and to support organic family farms,” tor, notes that expanded distribution nered with 29 production and process- and abroad. Westrich says. Turn to KEY PLAYERS, page 54 a ing facilities located throughout Wis- Organic Valley also has introduced consin, Minnesota, Illinois, California, several new products, all of which Idaho, Ohio, Pennsylvania and South can be found in natural food stores Dakota in 2016. Organic Valley operates and mainstream grocers nationwide, its own cheese cut and wrap facility in according to Andrew Westrich, brand La Farge, Wisconsin, where it converts manager. items, and it is currently constructing In May 2016, the company launched a conversion and labeling facility near UP Grassmilk, whole and reduced-fat its Cashton, Wisconsin, offi ce and dis- half gallons of 100-percent grass-fed tribution center. In addition, Organic milk. The milk is ultra-pasteurized for Valley imports organic Cheddar from longer shelf life, Westrich says. Organic Milk Suppliers Cooperative Also in May 2016, the company (OMSCo) organic dairy cooperative in began offering 1- and 2-pound formats England. The cheese is sent to La Farge of its mild and sharp Cheddars. for cutting and wrapping and marketed Last July, the company introduced by Organic Valley under the Kingdom 1-pound Cultured Pasture Butter. brand. CROPP also has purchased “This 100-percent organic and McMinnville Creamery, McMinnville, pasture-raised butter contains 84-per- WAG is your custom sourcing specialist Oregon, for the production of butter cent butterfat and is only made during for procuring Quality Cheddar Cheese to meet and powder products. the peak of pasture season from May to \RXUVSHFLÀFQHHGV2XU\HDUVLQEXVLQHVV Estimated annual cheese pro- September, when lush organic grasses DQGRXU\HDUVRIFRPELQHGH[SHULHQFHLQWKH IRRGLQGXVWU\JXDUDQWHHVKDQGVRQH[SHULHQFH duced: 16.9 million lbs. hard dairy provide the highest levels of Omega 3 WRJHWWKHMREGRQHULJKWWKHÀUVWWLPH:HSXW (cheese); 2.9 million lbs. cream cheese; and CLA,” Westrich says. RXUFXVWRPHUVÀUVWVRWKDW\RXUQHHGVDUHPHW 3.9 million lbs. cottage cheese In September, the company re- RQWLPHDQGEHORZEXGJHW Estimated annual cheese mar- leased Sharp Cheddar Shreds. The We Are Your Cheese House For Bringing keted: 14.8 million lbs. hard dairy product is packaged in a resealable, Consistent and Repeated Sales! (cheese); 2.7 million lbs. cream cheese; stand-up pouch. Aging Cheddar Programs: 3.7 million lbs. cottage cheese Also in September, the company 40# White & Colored; 640# Colored Estimated 2016 sales: $1 billion launched Grassmilk Yogurt Cups, • Flavor & Functionality Profiling – Mild, Medium, Sharp, X-Sharp & Beyond Projected 2017 sales: $1.13 billion 6-ounce yogurt cups available in plain, • Monitored Set Aside Programs – Percentage of sales from cheese: vanilla, strawberry and blueberry 40# & 640# Cheddar 10.1% fl avors. Cheddar Spot Sales: Fresh to 12 Years Old Market segments for cheese: 69% Marketing for the company’s cheese • Grading – FIVE Licensed Wisconsin Cheese Graders; 2nd & 3rd Generations retail; 2% foodservice; 29% ingredients has centered on shopper market- • LTL & Full Truck Load Capabilities Percentage of products exported: ing, sampling and digital programs, • Warehousing & Financing Available 1% Westrich adds. Throughout Wisconsin Website: www.organicvalley.coop “Organic Valley is always looking at A look inside: Organic Valley broke ways to meet consumer needs through ground on a new conversion and la- new and existing product development, beling facility in Cashton, Wisconsin, including the launch of several new which opened in May and is home to cheese items in 2017,” he says. 3051 Progress Way, Suite 206 • Kaukauna, WI 54130 • PH: 920.759.1534 • Fax: 920.759.1529 the production of ghee as well as cut- At the U.S. Championship Cheese Ken Neumeier, [email protected] • Kate Neumeier Clarke, [email protected] ting and wrapping deli block cheeses Contest, CROPP Cooperative/Organic Visit us on the web at www.wagcheese.com. and the conversion of shreds and stick Valley placed fi rst in its class for its cheese. In addition, CROPP has pur- Organic Plain Grassmilk Yogurt and For more information please visit www.wagcheese.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]) 54 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS Championship Dairy Product Contest, tered on the improvement of cheese taking first place for Swiss & Almond manufacturing equipment, including Continued from page 53 and second for Chunky Bleu. the replacement of current press vats The company also took home top with a moulding system solution, instal- to the West Coast and an increased awards in the Cold Pack Cheese and lation of additional system automation, presence at food shows nationwide are Spread class at the American Cheese Prairie Farms Dairy Inc. press tunnels and new buffer tanks. contributing to growth. Society competition, winning first and Carlinville, Illinois It also includes a 49,000-square-foot In addition to its emphasis on clean second place for Horseradish and Hot expansion, which allows room for new label products, Pine River continues Habanero Cold Pack Cheese Spreads, Key executives: Ed Mullins, CEO; equipment and additional warehous- to focus on food safety in 2017. Last respectively. Chris Hoeger, pres., Cheese Division ing space. year, the company received SQF Level At this spring’s U.S. Champion- Cheese plants: Luana, Iowa (Swiss, “The fi rst block of cheese from the 3 certification ensuring that all Pine ship Cheese Contest, the gold medal Maasdam, Gouda, cream cheese, new equipment rolled off the line on River products are held to rigorous winner in the cold pack class was Neufchatel, whey powder); Mindoro, Nov. 23, 2016, and we are already real- safety and quality standards. a collaboration of Widmer’s Cheese Wis. (Blue, Gorgonzola); Spring Valley/ izing the effi ciencies and new product “Having achieved the stringent Cellars, Theresa, Wisconsin, and Rochester, Minn. — part of Rochester opportunities this expansion afforded requirements needed for SQF Level Pine River’s art of blending specialty Cheese, a wholly-owned subsidiary (cold us,” Hoeger says. 3, we are confident our facility will be cheese to craft a gourmet spread, ground blend cheese, pasteurized pro- Meanwhile, Prairie Farms in Feb- ready for its upcoming FSMA imple- Lindemann says. cess cheese, enzyme-modifi ed cheese, ruary announced an $8.7 million mentation,” says Ian Behm, general Pine River’s Chunky Bleu and cheese analogs; warehouse); Faribault, investment in its Fort Wayne, Indiana, manager. Smokey Bacon cold pack cheese vari- Minn. — part of Caves of Faribault, a facility that will allow the company to Pine River cheese spreads once eties earned second- and third-place wholly-owned subsidiary (Blue, Gor- manufacture new specialty products again were recognized for their qual- awards, respectively, at the contest. gonzola; aging of Cheddar & Gouda); and expand its distribution footprint in ity and excellence this past year. The “Another initiative for 2017 is to Shullsburg, Wis. — joint venture with the United States and Central America. company swept the Cold Pack Cheese, increase our social media presence,” Emmi-Roth called White Hill Cheese Co. Construction on the 22,500-square-foot Cheese Food class at the Wisconsin Lindemann says. “Our focus will be LLC (No-Salt-Added Swiss, Baby Swiss, expansion began in April and is expect- State Fair Cheese & Butter competi- helping consumers ‘think outside other varieties); Carbondale, Ill. (cot- ed to be complete by late 2018. It will tion, winning first, second and third the (cracker) box’ when it comes to tage cheese, sour cream); Quincy, Ill. include a new processing system, stor- place for Swiss & Almond, Aged Asiago enjoying our award-winning spreads. (cottage cheese); Fort Wayne, Ind. (cot- age vessels, packaging lines, equipment and Horseradish, respectively. We will be providing recipes that use tage cheese, sour cream, fl uid milk, ice to accommodate existing production, Pine River earned top awards in the Pine River cheese spread anywhere cream mix); Jefferson City, Mo. (cottage a cooler and a dry storage warehouse. Cold Pack Cheese Food and Cheese you may typically use natural cuts of cheese, sour cream, fl uid milk, juice, ice Currently the facility manufactures Spread class at the World Dairy Expo cheese.” cream, ice cream mix); Wichita, Kan. cottage cheese, sour cream, fl uid milk (cottage cheese, yogurt, fl uid milk, ice and ice cream mix. cream mix); Kansas City, Mo. (cottage Swiss Valley this past year rolled cheese, sour cream, yogurt, ice cream); out a special edition St. Mary’s Smoked Chandler, Okla. (cottage cheese, sour Grass-fed Gouda, distributed in Midwest cream, yogurt, fl uid milk, juice) Hy-Vee stores. This smoked version of Estimated annual cheese produced: a classic favorite uses milk from Wis- 80 million lbs. (Swiss Valley 2016) consin grass-fed cows and is aged in Estimated annual cheese marketed: the Caves of Faribault for more than 82.9 million lbs. (Swiss Valley 2016) three years to develop a rich, buttery Estimated 2016 sales: $322 million sharpness with a distinct caramel note. (Swiss Valley); $2.9 billion (Prairie Natural hickory smoking gives it its Farms fi scal 2015-16) fl avor. The company says this cheese Website: www.prairiefarms.com is ideal for melting over an entrée or A look inside: Prairie Farms Dairy enjoying simply by itself. and Swiss Valley Farms, two farmer- In 2016, Swiss Valley invested in its owned cooperatives, completed their brands and unveiled completely new merger March 31, 2017. The combined packaging designs for both the Swiss companies operate under the name Valley Farms and Caves of Faribault. Prairie Farms Dairy Inc., and the Prairie In 2017, the company plans to launch Farms Dairy and Swiss Valley Farms new retail and foodservice sizes of Swiss brand names are retained. The merged Valley Farms branded items in the new company is led by Prairie Farms CEO packaging. Chunks and stack pack slices Ed Mullins, while former Swiss Valley launched in early 2017. CEO Chris Hoeger now is president of Swiss Valley Farms received the the newly-formed Prairie Farms Cheese 2016 Tom Camerlo Exporter of the Year Division. Award, which was presented to the com- “We had a great business relation- pany in October during the U.S. Dairy ship with Swiss Valley for many years,” Export Council’s annual board of direc- Mullins says. “Consumption of fl uid tors meeting. The award is presented milk, our core product, has been declin- annually to a U.S. dairy supplier that ing for years, while cheese consumption exemplifi es leadership in advancing has increased nearly 150 percent since U.S. dairy exports, demonstrates com- 1975. The complementary nature of mitment to export market development Swiss Valley’s product line will help and makes exports an integral part of counter this major shift. At the same its overall growth strategy. time, Swiss Valley is looking to grow their Both Swiss Valley and Prairie Farms export business, and with the merger, received accolades for their products they will gain access to many Prairie pre-merger. Prairie Farms in October Farms products, such as extended shelf earned fi rst place in the Regular Cottage life milk and cream.” Cheese category at the World Dairy Expo Before the merger, Swiss Valley had Championship Dairy Product Contest, completed a major expansion at its where it also took fi rst- and second- largest cheesemaking facility in Luana, place awards in the Lowfat/Nonfat Iowa. The $20.6 million expansion cen- Turn to KEY PLAYERS, page 55 a For more information please visit www.pineriver.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]) June 2, 2017 — CHEESE MARKET NEWS® 55

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KEY PLAYERS dairy creamer, aerosol whipped top- for future development. Additionally, in Almena, Wisconsin. The company is ping); Tulare, Calif.; Friendship, N.Y. the company will continue to improve developing a state-of-the-art facility to Continued from page 54 (cottage cheese, sour cream, butter- its effi ciencies. enhance its blue cheese production milk, dry curd, Farmers cheese) The company says it is continu- capabilities for the future. Cottage Cheese category. To celebrate Dairy Division (Canada): Abbots- ally analyzing its overall activities as it In the midst of these changes and these awards, Prairie Farms launched ford, British Columbia; Burnaby, British pursues additional effi ciencies while projects, Saputo is experiencing some the “Best of the Best” cottage cheese Columbia; Courtenay, British Columbia; strengthening its market presence. leadership changes. Emanuele (Lino) campaign in January and February 2017. Calgary, Alberta; Edmonton, Alberta; Last summer, Saputo closed plants Saputo, the company’s founding chair- Swiss Valley also was recognized Red Deer, Alberta; Saskatoon, Saskatch- in Sydney, Nova Scotia, and Princeville, man, will retire Aug. 1, 2017. He has been at the World Dairy Expo contest with ewan; Brandon, Manitoba; Georgetown, Québec. The production from these with the company since its inception in second place for its Neufchatel and Ontario; Orangeville, Ontario; Ottawa, facilities has been integrated into other 1954 and was chairman of the board and third-place awards for its Blue cheese Ontario; Tavistock, Ontario; Trenton, Saputo facilities. In addition, a plant in CEO until 2004. Effective Aug. 1, Lino A. and Swiss. Ontario; Mont-Laurier, Québec; Plessis- Ottawa, Ontario, will be closed effective Saputo Jr., the company’s CEO and vice At the 2016 American Cheese So- ville, Québec; Saint-Hyacinthe, Québec; in December 2017. In all, approximately chairman, will be appointed to the posi- ciety contest, Swiss Valley received a Saint-Léonard, Québec; Saint-Raymond 230 employees are impacted by these tion of chairman of the board and will fi rst-place award as well as third-place de Portneuf, Québec; Saint John, New closures. also retain his responsibilities as CEO. overall Best of Show for its Jeff’s Select Brunswick; Dartmouth, Nova Scotia; To ensure the company’s operations As previously announced, Dino Dello Gouda. Jeff’s Select Gouda also won a Mount Pearl, Nova Scotia (wide vari- are consistent across Canada, it found Sbarba, the company’s president and blue ribbon at the 2016 Illinois State ety of cheeses including Mozzarella it necessary to align its go-to-market COO, retired April 1, 2017, after 26 years Fair, as did the company’s Baby Swiss. & Cheddar, specialty cheeses such as strategy and apply some changes. with Saputo. Kai Bockmann succeeded Swiss Valley received fi rst-place Ricotta, Provolone, Parmesan, Feta & Consequently, effective April 1, 2017, Dello Sbarba in this role in addition awards at the 2016 National Milk Havarti, fi ne cheeses such as Brie & all merchandising duties of the Atlantic to his duties as president and COO of Producers Federation Championship Camembert, other fi rm cheeses includ- region were transferred to retailers. As the company’s Dairy Division (Interna- Cheese Contest for its cream cheese, ing Brick, Colby, Farmer, Muenster & such, all merchandising positions within tional). Dello Sbarba currently is acting cream cheese spread and Baby Swiss. Monterey Jack, goat cheese as well as Saputo were eliminated. as a senior advisor to the company. “We continue to strive to be the pre- fresh curd & processed cheeses. Saputo In March 2017, following a takeover Louis-Philippe Carrière, the compa- ferred supplier of Swiss and Blue cheese also produces, markets and distributes bid and subsequent to a compulsory ny’s chief fi nancial offi cer and secretary, and be known for our quality among the fl uid milk, cream, yogurt, sour cream & acquisition process, Saputo acquired also will retire Aug. 1, 2017, after 30 industry,” Hoeger says of the company’s cottage cheese. In addition, Saputo sells full ownership of Warrnambool Cheese years with the company. At that time, future goals. “By merging with Prairie cheese products under private labels and Butter Factory Company Holdings Maxime Therrien will be appointed Farms, we will be able to leverage the and produces butter, powdered milk Ltd. in Australia. chief fi nancial offi cer and secretary. strengths of both companies and offer & evaporated milk, ice cream mixes & Saputo Cheese USA is modernizing Therrien currently is the company’s a broader range of products.” a number of dairy ingredients derived its Blue cheese manufacturing process Turn to KEY PLAYERS, page 56 a from its cheese production, including whey powder, lactose & whey protein concentrates) Dairy Division (Argentina): Rafaela, Santa Fe; Tío Pujio, Córdoba (wide variety of soft, semi-soft, hard & grated Saputo Inc. cheeses, as well as butter, cream, milk Saint-Léonard, Québec powder & dairy ingredients) Dairy Division (Australia): Allans- Key executives: Emanuele (Lino) ford, Victoria; Mil-Lel, South Australia Saputo, chairman of the board; Lino A. (variety of cheeses, including Cheddar GET ON Saputo Jr., CEO & vice chairman of the & Parmesan, as well as butter & but- board; Louis-Philippe Carrière, CFO; ter blends, fl uid milk, cream & dairy Kai Bockmann, pres. & COO, Saputo ingredients) Inc. & Dairy Division (International); Total company sales (for fi scal year BOARD. Gaétane Wagner, chief human resources ended March 31, 2016): C$10.99 billion offi cer; Terry Brockman, pres. & COO, Total U.S. sales (for fi scal year Cheese Division (USA); Paul Corney, ended March 31, 2016): C$5.79 billion pres. & COO, Dairy Foods Division Market segments (for fi scal year (USA); Carl Colizza, pres. & COO, Dairy ended March 31, 2016): 49% retail; 40% Division (Canada) foodservice; 11% industrial Dairy plants: Cheese Division Website: www.saputo.com (USA): South Gate, Calif.; Tulare, Calif. A look inside: Saputo, one of the top (3); Newman, Calif.; Big Stone City, S.D.; 10 dairy processors in the world, is the VISIT US AT IDDBA Almena, Wis.; Green Bay, Wis.; Fond du largest cheese manufacturer in Canada Lac, Wis.; Lancaster, Wis.; Lena, Wis.; and ranks among the top three cheese NEW items! BOOTH #1601 Reedsburg, Wis.; Waupun, Wis.; Black producers in the United States. Creek, Wis. (Mozzarella, Provolone, The company’s consolidated rev- Every cheese has a story. However, no one else has a story quite like ours. String, Parmesan, Romano, Asiago, enues totaled C$10.992 billion for the Our award-winning cheeses are crafted by artisans, ensuring the highest Fontinella, Gorgonzola, Cheddar, Edam, fi scal year ended March 31, 2016, an quality that not only meets your expectations, but appeals to the changing Colby, Colby Jack, Fontina, Monterey increase of approximately C$334 million tastes of your customers. Jack, Pepper Jack, Muenster, Lorraine, or 3.1 percent, compared to C$10.658 Embrace your inner artisan. Fresh Frozen Mozzarella, snack sticks, billion in fi scal 2015. The increase is SAPUTOSPECIALTY.COM | 1-800-824-3373 goat cheese, WPC-80 instant and non- due mainly to higher sales volumes, instant, WPC-34, dry sweet whey, acid as well as the inclusion of revenues whey, deproteinized whey powder, from the Woolwich Dairy acquisition lactose, supervised kosher, shredding, in North America and the acquisition cutting & packaging) of the everyday cheese business (“EDC Dairy Foods Division (USA): Gustine, Business”) of Lion Dairy & Drinks Pty. Calif.; Sulphur Springs, Texas; White Ltd. in Australia the previous fi scal year. Bear Lake, Minn.; Decatur, Ala.; Murray, In its annual report released last © 2017 Saputo Cheese USA Inc. All rights reserved. Stella®, Black Creek® and Lorraine® are registered trademarks owned by Saputo Cheese USA Inc. Woolwich Dairy®, Salemville®, Nikos®, Joan of Arc®, Organic Creamery®, Ky.; Newington, Conn; Frederick, Md.; spring, the company said it intended to King’s Choice® and Great Midwest® are registered trademarks used by Saputo Cheese USA Inc. Fraser, N.Y. (ice cream mix, specialty continue benefi tting from the Woolwich beverages, half & half, whipping cream, Dairy and EDC Business acquisitions For more information please visit www.saputospecialty.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]) 56 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS Creamery Shredded Fresh Asiago Cup place Blueberry Cobbler Cheddar, and consin. The Elkhart Lake site was one and Organic Creamery Mild Cheddar Liederkranz Cheese made by Team of Sargento’s fi rst facilities, purchased Continued from page 55 Portions. Chalet on behalf of Saputo Specialty from Elkhart Lake Canning Co. in 1956. For foodservice, the company has Cheese placed third in its class. Sargento’s engineering, research and executive vice president of fi nance introduced Great Midwest Habanero At the 2016 World Dairy Expo, the development and culinary departments and administration. Starting Aug. 1, Jack in 2/5-pound loaves and Great company took home thirds for its Double now are at this location. Carrière will act as a senior advisor to Midwest Horseradish Cheddar Cheese Smoked Cheddar, Cheddar Parmesan The site now has capacity for 140 em- the company. The board of directors of in an 8/1.5-pound pre-sliced format. Cheese and Sharp Cheddar Spread. ployees and includes additional offi ce the company is proposing Carrière as a During the 2016 holiday season, Additionally, it placed fi rst for its de- space, parking, product development new nominee for election to the board Saputo’s Stella brand launched a con- proteinized whey powder, second for laboratories and a relocated lobby area. at the next meeting of shareholders. sumer promotion and sweepstakes to its whey protein concentrate 34 percent In October 2015, Sargento an- The company continues to develop support sales of Stella cheese products. and third place for its whey protein nounced its plan for a major expansion new products and marketing programs. Consumers were encouraged to visit concentrate 34 percent. of 60,000 square feet adjacent to its In 2016, Frigo Cheese Heads stellacheese.com for a chance to win At the American Cheese Society Hilbert, Wisconsin, facility. Construc- launched several new products avail- a trip to Napa Valley, California, wine (ACS) competition, the company’s tion began in late 2015 and recently able nationally: Frigo Cheese Heads country. As a tie-in with this promotion, Black Creek Double Smoked Cheddar was completed. String Cheese (pack of 3) in Regular & Stella launched an infl uencer marketing took home a fi rst-place award, and its As Sargento continues to expand, Light String Cheese as well as Colby Jack campaign to highlight Stella cheese for Stella Asiago placed second. A number the company added new varieties to & Mild Cheddar cheese fl avors. New entertaining during the holidays. This of cheeses the company produces in several of its cheese lines this past year. Frigo Cheese Heads Cheese and Meat resulted in more than 120,000 sweep- Canada also placed in the ACS com- With the launch of its Balanced Combo Packs (pack of 8) are available in stakes entries and more than 2,000 petition. Breaks in April 2015, Sargento added to String Cheese and Pepperoni, Cheddar infl uencer stories. At the Wisconsin State Fair, Great its range of cheese snacks and expanded and Beef, and Colby Jack and Turkey. Also during the holiday period, Midwest Blueberry Cobbler Cheddar its snack options beyond cheese for the In January 2017, Frigo Cheese the company’s Treasure Cave brand and Salemville Reserve Blue cheese fi rst time. The snack combines cheese, Heads launched several new line leveraged a partnership with Ronald placed fi rst in their respective classes. roasted nuts and dried fruits. extensions available nationally: Frigo McDonald House Charities. Through Saputo’s King’s Choice Blue Stilton Building off the success of Balanced Cheese Heads Fresh Gouda and Spicy November and December, Treasure cheese won a gold medal at the World Breaks, Sargento Foods introduced new Beef Sticks (pack of 8), Frigo Cheese Cave shared exclusive new holiday Cheese Awards, and its Joan of Arc Brie Sweet Balanced Breaks this year. Variet- Heads Fresh Gouda Wisconsin Snacking recipes via Facebook, encouraging fans with Pepper won a silver medal. ies include Cheddar, raisins, sea-salted Cheese (pack of 10) and Frigo Cheese to share their favorite Holiday recipes Saputo also received a number of roasted almonds and Greek yogurt Heads Three Pepper Colby Jack Wis- that use Treasure Cave cheeses. For awards at the International Cheese fl avored drops; Monterey Jack, dried consin Snacking Cheese (pack of 10). every like, share or comment, Treasure Awards (ICA) and the British Empire cranberries, banana chips and dark In the specialty category, the com- Cave showed its appreciation by donat- Cheese Competition this past year. chocolate chunks; Cheddar, raspberry pany now offers Black Creek Cheddar ing $1 to the Ronald McDonald House fl avored dried cranberries, graham and Merlot Cold Pack Cheese Spread, Charities up to $10,000. crackers and milk chocolate chunks; Black Creek Cheddar Gruyere Square, Meanwhile, during the back-to- Monterey Jack, dried cranberries and Stella Organic Parmesan Cheese Wedge school period, Frigo Cheese Heads ran dark chocolate-covered peanuts; Colby & Shredded Cup (6-ounce wedges and its “Build A Bright Future” promotion. Jack, sea-salted peanuts and blueberry 4-ounce cups), Stella Shredded Par- Saputo has won awards for its chees- juice-infused dried cranberries; and mesan Square Round Cup (20-ounce), es both nationally and internationally. Sargento Foods Inc. Gouda, honey-roasted peanuts and Great Midwest Habanero Jack, Great At this spring’s U.S. Championship Plymouth, Wisconsin dried cranberries. Sweet Balanced Midwest String Cheese/Mild Cheddar Cheese Contest, Stella Aged Asiago, Breaks are available in packages of Cube Mix Bag, Organic Creamery Spicy Salemville Gorgonzola and Salemville Key executives: Louie Gentine, CEO; three 1.5-ounce snacks for a suggested Fiesta Shred Blend & Organic Creamery Gorgonzola placed fi rst in their respec- Jeremy Behler, exec. VP & CFO; Chad retail price of $3.69. Smoky Mexican Shred Blend, Organic tive classes. Team Henning’s on behalf of Hamilton, exec. VP, legal & consumer Sargento last year also launched its Creamery Goat Crumbles Cup, Organic Saputo Specialty Cheese made a second affairs; Kristi Jankowski, exec. VP, new Chipotle BBQ Cheddar Snack Bites in product innovation; Karri Neils, exec. 6-ounce bags and its Snack Bites, sticks VP, human resources of cheese with less than 20 calories Cheese plants: Plymouth, Wis. (cut & per stick. wrap; shredded, sliced & snack cheese); Snack Bites are available in Gar- Kiel, Wis. (cut & wrap; shredded, sliced lic and Herb Jack, Wisconsin Sharp & snack cheese; battered & breaded Cheddar, Colby-Pepper Jack and Chi- cheese); Hilbert, Wis. (cheese sauces, potle BBQ Cheddar. The new product dips & snacks) is available in a resealable bag for a Estimated 2016 sales: $1.4 billion suggested retail price of $3.69 in dairy Percentage of sales from cheese: aisles nationwide. 100% Sargento also recently launched new Website: www.sargento.com varieties of its Sargento Sliced Natural A look inside: This past year, Sargen- Cheese including Garden & Herb Jack to Foods Inc. completed construction on and Tomato & Basil Jack. an expansion to its production facility Sargento this past year was included in Kiel, Wisconsin. Construction began in Milwaukee Journal Sentinel’s Top in 2015 and was completed in late 2016. Workplaces, Southeast Wisconsin, for The Kiel plant opened in 1993 on a the seventh consecutive year. 40-acre site. It was expanded by 40,000 In addition, late Sargento Foods square feet in 2000 and 60,000 square founder Leonard Gentine Sr. was feet in 2007. The latest expansion added inducted into the National Frozen & an additional 80,000 square feet of space Refrigerated Foods Association (NFRA) for production, storage and employee Hall of Fame. NFRA established the Hall facilities, including a health and well- of Fame in 2010 to honor individuals for ness center and an increased locker the contributions they have made and area to accommodate employees. The the leadership they have provided to plant now totals 335,000 square feet. the refrigerated food industry. Sargento also recently completed Marketing and merchandising inno- construction on an expansion to its vations established by Sargento under technical center in Elkhart Lake, Wis- For more information please visit www.wowlogistics.com Turn to KEY PLAYERS, page 57 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]) June 2, 2017 — CHEESE MARKET NEWS® 57

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KEY PLAYERS plants in Antigo and Plymouth in recent dition to Black Pepper BellaVitano, a gold medal at last summer’s World years. The updates have equipped the earned a spot in the top 20 in a fi nal Dairy Expo (WDE) Championship Dairy Continued from page 56 company’s Master Cheesemakers with judging round. Product Contest. It received a silver Gentine’s leadership include the peg- the resources necessary for continu- Sartori Limited Edition Pastorale medal at the American Cheese Society bar display system that shows packaged ous innovation, while also improving Blend, Reserve Extra-Aged Asiago (ACS) competition last summer. cheese at eye-level and press-to-close effi ciency and safety levels for all team and Citrus Ginger BellaVitano earned Other Sartori cheeses also received packaging on re-sealable packages. members. second-place awards, and the com- awards at these and other competitions Today Sargento Foods Inc. is the larg- Sartori continued to shine at cheese pany’s Classic Asiago, Reserve Herbs de this past year. At WDE, Sartori’s Limited est selling retail brand of natural sliced competitions this past year. Master Provence BellaVitano and Reserve Rum Edition Extra-Aged Goat cheese and cheese and the second largest in natural Cheesemaker Mike Matucheski made Runner BellaVitano earned third-place Limited Edition Pastorale Blend earned shredded cheese in the United States. the Grand Champion cheese of this awards at the contest. silver medals, and its Classic Asiago Sargento Foods still is family-owned and spring’s U.S. Championship Cheese Sartori released the newest addition received a bronze. At ACS, Pastorale operated and employs nearly 1,800 in Contest — a Black Pepper BellaVitano. to its Reserve line of cheeses — Chipotle Blend received a gold medal and Clas- several Wisconsin locations including Sartori Co. has won the U.S. Champion- BellaVitano — last summer. The smoky, sic MontAmoré and Classic Asiago each the headquarters in Plymouth, NFRA ship Cheese Contest once before with Southwest-inspired fl avor profi le is bal- received a bronze. notes. its SarVecchio Parmesan in 2009. anced by the complexities of Sartori’s Sartori also received gold medals at Although Gentine passed away in Also at the U.S. Championship BellaVitano cheese. The new fl avor is the World Cheese Awards and Global 1996, his legacy and importance to contest, Sartori received best in class available nationally. Cheese Awards in 2016. In addition, the the refrigerated food industry live on, honors for its Tre Donnes that, in ad- Sartori Chipotle BellaVitano earned Turn to KEY PLAYERS, page 58 a NFRA says. Gentine’s sons continue to work for Sargento; Louis P. Gentine is chairman of the board of Sargento Foods Inc. and Lawrence J. Gentine and Lee M. Gentine serve on the board of direc- tors. Grandson Louie Gentine is CEO. Sargento Foods also announced the retirement of former Executive Vice President and CFO George Hoff at the end of 2016. Jeremy Behler was promoted to succeed Hoff as executive vice president and CFO. Prior to joining Sargento in 2014, Behler handled global business development for mergers and acquisitions at Procter & Gamble. He now leads the fi nance, accounting and IT departments at Sargento Foods.

Sartori Co. Plymouth, Wisconsin

Key executives: Jim Sartori, CEO; Jeff Schwager, pres.; Blair Wilson, VP, marketing Cheese plants: Sartori West Main Plant, Plymouth, Wis. (Parmesan, Asiago, Fontina, Romano, MontAmoré); Sartori Whey, Plymouth, Wis. (convert- ing facility — Parmesan, Asiago, Fon- tina, Romano, MontAmoré, SarVecchio Parmesan, BellaVitano); Sartori Antigo Plant, Antigo, Wis. (SarVecchio Par- mesan, BellaVitano, Fontina, Romano, Asiago, Parmesan) Percentage of sales from cheese: More than 95% Website: www.sartoricheese.com A look inside: Sartori Co. in 2016 But at least it’s a start. Without our dedicated team members began restoration of its original cheese and all the hardworking farmers that comprise the Sartori manufacturing plant in Plymouth, Wis- family, there would be no awards, no Sartori Cheese to grace consin. Updates, which include securing our tables, and a little less joy in the world. accreditation through the National Register of Historic Places, are expected to be complete this year. Sartori also has made multi-million dollar expansions and renovations at its For more information please visit www.sartoricheese.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]) 58 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS cheesemongers and enthusiasts learn As in years past, Sartori is giving through innovations and new products more about proper handling and stor- back to its community. The company has but also by emphasizing education and Continued from page 57 ing techniques for cheese. The online partnerships with both the Milwaukee the adoption of best practices within video guide illustrates the importance Admirals hockey organization and the the category,” Wilson says. company received an award for Best of correct wrapping and storing, and Milwaukee Brewers Radio Network to “Ultimately, our vision is to have Non-EU Cheese and Best USA cheese the program culminates with an op- support the Midwest Athletes Against great cheese on every plate,” adds Jim at the Global Cheese Awards. portunity for participants to test their Childhood Cancer Fund. Sartori, CEO. “Until we reach that point, At last summer’s Wisconsin State knowledge and become a Certifi ed Cut In addition, the 2016 NFL season we’ll keep pushing ourselves.” Fair Cheese & Butter Contest, Sartori’s & Wrap Cheese Professional. was Sartori Co.’s sixth year partnering Reserve BellaVitano Gold and Limited Sartori also continues to engage with with Green Bay Packers kicker Mason Edition Pastorale blend each received fans on social media networks such as Crosby and Packers Radio Network to gold medals. through a promotion last December to support the Wisconsin Make-A-Wish Blair Wilson, vice president of mar- have one fan get their face carved in Foundation. For each fi eld goal made, keting, says the company has positioned a 20-pound wheel of Sartori’s Merlot between $1,000-$1,500 was donated to itself as a “thought leader” within the BellaVitano. Fans were able to enter the foundation, which grants wishes to specialty cheese category by emphasiz- by following Sartori on Instagram, children fi ghting battles against life- Savencia Cheese USA LLC ing educational programs. Facebook and Twitter and “liking” any threatening diseases. New Holland, Pennsylvania Sartori has launched a digital Sartori post containing the hashtag “Looking to the future, Sartori will “Cut & Wrap” program, which helps #givecheese through Dec. 12. continue to be a thought leader not only Ownership: Savencia Fromage & Dairy, France Key executives: Dominique Huth, pres. & CEO; Laurent Garel, CFO; Ronan Loec, chief information officer; Emma Hofer-Louis,VP, sales; David Is- senberg, VP, industrial sales; Mikhail ® Chapnick, VP, marketing Cheese plants: New Holland, Pa. Saint André (spreadable cheese); City of Industry, Calif. (cream cheese); Lena, Ill. (soft ÅTTML_Q\PÅORIU ripened cheese production) Percentage of sales from cheese: 100% Websites: www.savencia-fromage- dairy.com/en/, Alouettecheese.com, Chavrie.com, Iledefrancecheese.com A look inside: Savencia Cheese USA LLC, previously known as Alou- ette Cheese USA, changed its name May 1 to align with its parent compa- ny, Savencia Fromage & Dairy, based in France. The company has made a number of other changes in the past couple of years to streamline operations. Savencia Cheese USA has added imported French specialty chees- es to its existing line of domestic spreads, Bries, crumbles and goat’s milk cheeses, while also updating its domestic product lines, according to Emma Hofer-Louis, vice president of sales, Savencia Cheese USA. Savencia Cheese USA now is able to provide global category manage- ment in the specialty cheese catego- ry. The addition to its lineup follows divestitures and structural changes for parent company Savencia, for- merly known as Bongrain. At the end of 2014, Savencia sold its U.S. import subsidiary Schratter Foods. While Known as “the heavenly cheese”, Saint André® Schratter Foods continues to oper- is rich as pure butter. ate as a separately-owned import This soft ripened triple cream cheese gets company, excluded from the sale its salty tang from the ocean air that blows were all brands owned by Savencia. through Normandy’s coastal pastures. Now all Savencia specialty cheese products are imported and market- ed in the United States by Savencia Cheese USA. The company’s broader portfolio allows it to do a number of things for its customers. Hofer-Louis notes that the company’s medium size and national distribution — while at the same time being backed by a very large international parent company For more information please visit www.savencia-fromage-dairy.com/en/ Turn to KEY PLAYERS, page 59 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]) June 2, 2017 — CHEESE MARKET NEWS® 59

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KEY PLAYERS Dips. The cheese dips feature the each of these cheeses. It also placed brand’s signature soft cheese along fi rst in its class for its Gouda w/ Ser- Continued from page 58 with vegetables and savory herbs. rano Peppers aged 9 months; second in Flavors include Onion Medley, Cu- its class for its Smoked Gouda aged 8 — give Savencia Cheese USA the op- cumber Ranch and Mediterranean months and its Alpine Style 22 months; portunity to customize how it serves Vegetable. and third in its class for its Whole Milk each of its customers, whether it’s a Innovation in marketing also is at Asiago (Fresh Style) aged 4 months, its small specialty chain or a larger na- the forefront of the company’s plans. Alpine Style 12 months and its Gouda tional retailer. Alouette Cheese is focused on pro- Cold Pack Cheese Spread. Among the imported cheeses viding a variety of different market- At the American Cheese Society Savencia Cheese USA is focusing on ing plans and product applications. Saxon Creamery contest, Saxon Creamery placed fi rst in marketing is Saint André, a soft-rip- In October, to celebrate the 80th Cleveland, Wisconsin its class for Saxony Alpine Style — 30 ened, triple-crème cheese. The com- anniversary of the Ile de France month and its Asiago Fresca; second pany also is expanding its marketing brand, the company, in conjunction Key executives: Kenn Buelow, for its Snowfi elds with Red Chillies and of Suprême. With a bloomy, velvety with the French Cheese Board, spon- partner Mushrooms; and tied for third in its class white rind, this cow’s milk cheese sored a pop-up store in New York. Cheese plant: Cleveland, Wis. for Saxony Alpine Style and Snowfi elds is enriched with Crème Fraîche for The event included “Ambassador of (European-inspired artisan cheeses; 10 Butterkase Style — 12 month. a memorable, creamy finish, Hofer- Cheese” Roland Barthélemy offering types of aged cheeses, such as Goudas, However, this has not only been a Louis says. media and social media influencers Asiagos, aged Cheddar & Alpine Styles) big year for the company because of its Additionally, the company of- an immersive French cheese experi- Estimated annual cheese produced: awards. This year marks the 10th year fers Saint Agur, a creamy, double- ence, as well as product pairings for 275,000 lbs. Saxon Creamery has been in business crème Blue cheese. Saint Agur, the consumers to sample and, of course, Estimated annual cheese marketed: making hand-crafted artisan cheeses. No. 1 selling Blue in France and the product for consumers to buy. 160,000 lbs. Looking forward, the company says United Kingdom, has been available In February, the company par- Estimated 2016 sales: $900,000 it hopes to grow its sales outside of the in the United States for some time, ticipated in Cheese Day Paris and Projected 2017 sales: $1.1 million Midwest by 20 percent. The company but now Savencia Cheese USA is Cheese Week in New York. As part of Percentage of sales from cheese: also wants to gain product recogni- giving it extra marketing attention. the event, chefs highlighted chees- 100% tion with foodservice and hospitality Previously, the cheese was mostly es from France and from around Market segments for cheese: 90% accounts, increasing this business by available in higher-end retailers, the world. In addition, the French retail; 10% foodservice 20 percent as well, according to the with additional distribution in food- Cheese Board hosted three days Percentage of products exported: 5% company. service, largely because it was only of tastings to showcase a variety Website: www.saxoncreamery.com In the past year, the company has available in wheels. This past year, of French cheeses including those A look inside: Saxon Creamery has introduced various new gourmet cold though, Savencia Cheese USA has from Savencia. made its mark with awards this past pack cheese spreads, including Big begun making the product available The company says events like year. The company’s Aged Butterkase Ed’s Gouda Spread, Pastures Ched- in 5-ounce wedges. Not every cus- these allow it to present cheese in a was selected as the Cheese and Butter dar Spread and Asiago Fresca Cheese tomer can handle, or is interested different way, and similar events are Grand Champion at the 2016 World Dairy Spread, all of which can be found in in handling, a wheel of Blue cheese; planned for the future. Expo Championship Dairy Product the Midwest at stores such as Festival the wedges open many more oppor- Savencia Cheese USA also has Contest. In addition, Saxon received Foods, Sendik’s and Waseda Farms, as tunities, Hofer-Louis says. been an award winner this past year. fi rst place awards for its Smoked Gouda well as at some Piggly Wiggly stores, at In addition to these imported At the U.S. Championship Cheese and its Feta Loaf-2(Brine G). Pastoral Artisan Cheese-Chicago and cheeses, the company offers many Contest, Alouette Original Creme At the 2017 U.S. Championship at the company’s online store at www. other imports including the Ile de de Brie placed first in the Pasteur- Cheese Contest, Saxon Creamery was saxoncreamery.com. In addition, the France line, an iconic brand that in- ized Process Cheese Spread class one of the top 20 fi nalists with its Old company has added Big Ed’s Smokehaus cludes the leading imported Brie in and the company’s Creme Fraiche English Style Cheddar aged 5 months Gouda, available in the Midwest at Mars the United States as well as a true placed third in the Open Class Soft and its Smoked Gouda aged 7 months. Cheese Castle. Normandy Camembert and Chèvre. Cheeses class. As such, it received fi rst in its class for Turn to KEY PLAYERS, page 60 a Meanwhile, earlier this year Savencia Cheese USA implemented unique European technology in its Lancaster County, Pennsylvania, fa- cility so it could launch an improved, upscale version of its domestically- produced classic, Grade A, rbST-free THE STANDARD OF EXCELLENCE spreadable Alouette cheese line. Savencia Cheese USA has added IN CHEESEMAKING SOLUTIONS unique toppings to each flavor along with a floret design on the cheese. A Grilled Tomato flavor has joined Block Formersormers the company’s lineup in addition to RELCO provides a wide variety of cheese making 20-60 Poundnd existing flavors including Garlic & equipment and services for a comprehensive cheese Flexibility Herbs, Reduced Fat Garlic & Herbs, Spinach & Artichoke, Smoky Jalape- plant design. Our cheese-technology experts will design no, Flame-Roasted Red Peppers and ĂƉƌŽĐĞƐƐƚŚĂƚŝƐĐƵƐƚŽŵŝnjĞĚĨŽƌLJŽƵƌƐƉĞĐŝĮĐŶĞĞĚƐ͘ Toasted Everything. Additionally, the company offers limited-edition Cheese Vats Cottage Draining/ Curd Tables flavors: Pumpkin Spice, available Cheese Vats Salting Belts September- November, and Cranber- ry Apple Spice, available October- December. The line is packaged in an up- dated sleeve that the company says clearly communicates what consum- USA | The Netherlands | New Zealand | Brazil | ++11 32320.231.22100 232 12210 | wwwwww.relco.net relcoo nete ers can expect when they purchase ® the spreadable products. THE RELCO ADVANTAGE This year the company also has © COPYRIGHT 2015 RELCO is a registered trademark and L-TECH is a trademark of RELCO, LLC. introduced new Alouette Cheese For more information please visit www.relco.net © 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]) 60 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS the board; Rob Byrne, VP, industry & mind, incorporating wastewater treat- running at full capacity, Schreiber says regulatory affairs ment, solar panels and the potential to this new integrated facility will increase Continued from page 59 Dairy plants: Tempe, Ariz.; Fuller- harness wind energy. production capabilities and give the ton, Calif.; Carthage, Mo. (2); Monett, Also last spring, the Greater Green company a geographical advantage to When it comes to marketing, Saxon Mo.; Mt. Vernon, Mo.; Shippensburg, Bay Chamber recognized Schreiber at cater to consumers in north India, who Creamery develops personal marketing Pa.; Stephenville, Texas; Logan, Utah; its Leadership Green Bay Legacy of account for 50 percent of the country’s plans with each of its customers to fi t Smithfield, Utah; Green Bay, Wis.; Leadership event with the John M. and aseptic beverage consumption. the needs of their markets. Richland Center, Wis. (2); West Bend, Meredith B. Rose Community Leader- The company also works to market its Wis.; Austria; Brazil; Bulgaria; Czech ship Award. This award recognizes award-winning cheeses using a variety Republic; Germany (2); India (2); companies whose community leader- of methods, including placing add-on Mexico; Portugal; Slovakia; Spain (3) ship exceeds the expected. stickers on the labels of its cheese Estimated annual sales: $5 billion Additionally, Schreiber Foods, along wedges; sending press releases to media Website: www.schreiberfoods.com with Foremost Farms USA, last spring outlets and to customers to thank them A look inside: Schreiber Foods is a earned Honorable Mention in the for purchasing the company’s products; global, employee-owned business head- fi fth annual U.S. Dairy Sustainability sharing on social media outlets, distrib- quartered in Green Bay, Wisconsin. With Awards in Chicago for their joint water Schuman Cheese Inc. uting emails and updating its website annual sales of more than $5 billion, it treatment facility in Richland Center, Fairfi eld, New Jersey and newsletters. is one of the largest dairy companies Wisconsin, which generates renewable In addition, the company utilizes in the world. energy from wastewater coming from Key executives: Neal Schuman, CEO; the Wisconsin Milk Marketing Board Schreiber sells its products, includ- the two companies’ dairy plants. Ellen Schum, COO; Larry Schaefer, to help promote its products. ing cream cheese, natural cheese, In July, Schreiber Dynamix, a dairy CFO; Christophe Megevand, exec. VP, process cheese and yogurt, to leading processor in India that is 51-percent cheese manufacturing; Ilana Fischer, retailers, restaurants, distributors and owned by Schreiber Foods, launched VP, innovation & strategy food manufacturers around the globe. its second aseptic food processing and Cheese plants: Schuman Cheese, Schreiber has more than 7,000 packaging manufacturing facility in Fairfi eld, N.J. (cut & wrap wedges, employees, with manufacturing and Fazilka, India. The state-of-the-art plant shredded & gated cups & PET jars, distribution facilities in the United was inaugurated by India’s Minister of cheese boards); Schuman Cheese Mid- States, Austria, Brazil, Bulgaria, Czech State for Food Processing Industries west: Elgin, Ill. (cut & wrap, shredded Schreiber Foods Inc. Republic, Germany, India, Mexico, Harsimrat Kaur Badal. The new facility & grated bags, party trays, slices); Lake Green Bay, Wisconsin Portugal, Slovakia and Spain. will help further consolidate the com- Country Dairy, Turtle Lake, Wis. (Par- In spring 2016, Schreiber offi cially pany’s position in the fast-growing asep- mesan, Romano, Asiago, Mascarpone, Key executives: Mike Haddad, pres. opened a new facility in Mexico. The tic beverages and cheese market. With specialty cheese); Imperia Foods, Green & CEO; Larry Ferguson, chairman of plant was built with sustainability in its existing plant in Baramati, India, Turn to KEY PLAYERS, page 61 a

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KEY PLAYERS Asiago & Pepper Jack Whisps became in several fan-created videos and posts amazing experiences to fellow cheese the line’s third fl avor. that garnered amazing word-of-mouth lovers. Continued from page 60 In addition to their flavor and exposure for Cello Whisps.” The company also is growing its texture, Whisps’ success can be attrib- Cello Parmesan Whisps received a Yellow Door Creamery brand with a Bay, Wis. (Blue, Gorgonzola); Imperia uted to a growing snacking market and gold medal at the World Cheese Awards line inspired by the complex cheeses Foods, Montfort, Wis. (Blue, Gorgon- consumers’ increased interest in pure this past year. from the Alps. zola); Imperia Foods, Fall Creek, Wis. foods — two trends the Schuman team Schuman Cheese also implemented “This is a passion project for our head (cut & wrap, shredded & grated bags, recognized and transformed into an a refresh for its fl agship brand, Cello, cheesemaker, who grew up enjoying this party trays, slices) opportunity to grow cheese sales, says this past year with the goal of bringing style of cheese during his upbringing Percentage of sales from cheese: Ellen Schum, chief operating offi cer. a new, modern look to the brand and in the French Alps,” Schum says. “Our 100% “We have a very loyal set of consum- helping set it apart from other brands alpine-inspired collection has outstand- Market segments for cheese: Tar- ers who are true fans of the product and in the cheese case. The refresh kicked ing fl avors that are a personal best for geted channels are retail & club, food- are key advocates for us,” Schum says. off with a new package design that em- our award-winning cheesemaker.” service, ingredients “Leveraging this passion, we imple- phasizes the key elements consumers In addition, the company’s specialty Website: www.SchumanCheese.com mented several social media campaigns look for when shopping for cheese, such import cheese team continues to source A look inside: Italian cheese com- that encouraged our fans to share their as fl avor profi les and aging statements. high quality cheeses from around the pany Arthur Schuman Inc., which love of Whisps and talk about the taste The company recently launched a world. The company recently added marked 70 years of business last year, experience and product benefi ts with new website that highlights its heritage Organic Irish Cheddar and a line of celebrated the anniversary by unveiling their friends and families. This resulted in the industry and passion for bringing Turn to KEY PLAYERS, page 62 a a new name: Schuman Cheese. Arthur Schuman started the busi- ness, which was incorporated in 1946, with a passion for bringing the best cheese to the American market. The new moniker honors that heritage while celebrating the innovative culture that drives the company’s contemporary business strategy, says Allison Schuman, national account manager and one of the founder’s great-grandchildren. “We didn’t want to lose the heri- tage and the name, but we wanted a name that said we are the preeminent hard Italian cheese company,” Allison Schuman says. “Seventy years of operations brings growth, and it brings change,” adds Neal Schuman, Allison’s father and company CEO. “First and foremost, our new brand honors our proud history and the dedicated employees who have helped make my grandfather’s dream a reality. “At the same time, it underscores our innovative and forward-thinking spirit and helps ensure we are poised to keep building on that momentum,” he adds. Schuman Cheese continues to grow, most recently expanding its footprint with the addition of a 54,000-square- foot production facility in Fall Creek, Wisconsin. The new facility, known as Imperia-Fall Creek, was part of a selective asset purchase agreement with Greenwood Packaging. The purchase, which closed in Feb- ruary, positions Schuman Cheese to expand its production and cold storage capabilities for customers, as well as its own growing portfolio of consumer and foodservice products. Greenwood, previously a co-manufacturing partner for Schuman Cheese, operated three production lines. In addition to inte- grating these lines into its operations, Schuman Cheese assumed responsibil- ity for Greenwood’s customer roster. The company also continues to innovate with new product additions. After a successful 2015 launch of Cello Whisps — 100 percent pure cheese baked into crispy, airy snacks — Schuman Cheese continued building the momentum by introducing two new fl avors to the product line. Following on the heels of success with its original Parmesan Whisps, Cheddar Whisps earned rave reviews. Most recently, For more information please visit www.schumancheese.com/events © 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]) 62 CHEESE MARKET NEWS® — June 2, 2017

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS In addition to a gold for its Whisps quality and authenticity in the cheese invest in giving to others. at the World Cheese Awards, Schuman industry. The company has introduced Together with its industry partners Continued from page 61 Cheese received a silver for its Asiago a “trust mark,” an on-package seal and employees, this past summer and three additional bronze awards. intended to verify product quality and Schuman Cheese raised $230,000 in Spanish sheep and goat’s milk cheeses At the International Cheese Awards, manufacturing integrity. The True support of St. Jude Children’s Research to its portfolio. Schuman Cheese received top awards Cheese trust mark is appearing on Hospital. On the contest circuit, Schuman for its Cello Artisan Parmesan, Gorgon- Schuman cheeses and snacks sold in The company also participates in Cheese enjoyed a number of successes zola and Yellow Door Creamery Harissa supermarkets and mass retail channels. holiday giving programs and various both nationally and internationally. Hand Rubbed Fontina and a third-place The True Cheese label means the local school and civic causes, includ- At this spring’s U.S. Championship award for Cello Whisps. verifi ed product is made only with ing supporting community food banks Cheese Contest, Schuman Cheese’s Continuing its award-winning milk, cultures, salt, enzymes, is aged through food drives, monetary donations Montforte Bleu Wheel and Yellow Door streak, Yellow Door Creamery Harissa as required, and that any use of an and employee volunteer events and Creamery Harissa Hand Rubbed Fontina Hand Rubbed Fontina also won fi rst anti-caking ingredient is at or below supporting the Susan G. Komen North both placed fi rst in their classes and place in its class at the American industry accepted levels and properly Jersey chapter and the Junior Achieve- also were selected as two of the top 20 Cheese Society competition, as did labeled. Schuman Cheese has a product ment student mentoring program. fi nalists. Additionally, the company’s the company’s Cello Thick & Smooth testing agreement with Covance Food Cello Shredded Parmesan placed fi rst Mascarpone. Solutions to independently test True in Open Class Shredded Cheese and Schuman Cheese continues to Cheese labeled products. Cello Copper Kettle Parmesan placed actively advocate the importance of Schuman Cheese also continues to third in its class.

Shullsburg Creamery Shullsburg, Wisconsin

Ownership: Mid-West Dairymen’s Co., Rockford, Ill. Key executives: Scott Stocker, CEO; Dennis Tonak, pres.; Andrew Luke, exec. VP Cheese plant: Shullsburg, Wis. (Colby block, Colby longhorn, Monterey Jack, Pepper Jack, Cheddar, Cheddar curd, Colby Jack block & longhorn, specialty natural-flavored cheeses, custom creations for specifi c custom- ers); Packaging operation, Shullsburg, Wis. (cutting & wrapping all cheese styles, fresh Cheddar curd packaging, private label) Estimated annual cheese produced: 3 million lbs. Estimated annual cheese marketed: 13 million lbs. Estimated 2016 sales: $40 million Projected 2017 sales: $42 million Percentage of sales from cheese: 99% Market segments for cheese: 70% retail; 29% foodservice; 1% ingredients Percentage of products exported: 1.25% Website: www.shullsburgcreamery. com A look inside: Since Shullsburg Creamery opened an 8,700-square- foot cheese factory in the Shullsburg Historic District in August 2015, the Specialists in Natural Cheese Since 1934 company has added an experimental vat for the production of high qual- • Complete Retail Cheese Programs • Refrigeration & Distribution ity flavored natural cheeses and in- • Display Case Management • Retail Signature Brands novative cheese styles. The factory, currently producing about 60,000 • Award Winning Service & Quality • Food Service & Export pounds of cheese each week, has a 75-foot observation deck with guide Crafted in Wisconsin books that explain cheesemaking 1-800-533-9594 and is environmentally friendly with no odors or pollutants entering the www.shullsburgcreamery.com waste stream, says Scott Stocker, CEO, Shullsburg Creamery. For more information please visit www.shullsburgcreamery.com Turn to KEY PLAYERS, page 63 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]) June 2, 2017 — CHEESE MARKET NEWS® 63

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KEY PLAYERS berg, VP, producer relations; Shannon TCCA also has refreshed its line of of $0.79 for each 6-ounce single-serve Lourenzo, chairman of the board; Casey shredded cheese, replacing its fi nely cup and can be found in major retailers Continued from page 62 Allen, vice chairman of the board shredded cheese with a new Farm- throughout the West. Cheese plant: Tillamook County style Cut Shredded Cheese, a bigger, Additionally, the cooperative In 2006, the Stocker family part- Creamery Association, Tillamook, Ore. thicker cut than the average shred launched a new line of Farmstyle nered with Mid-West Dairymen’s Co. to (Cheddar varieties include: Medium, that allows for more fl avor per shred Whole Milk Greek Yogurt in six new fl a- maintain the Shullsburg brand and to Sharp, Special Reserve Extra Sharp, as well as smoother melting. The new vors, including Northwest Blackberry, maintain and grow its market position. Medium White, Sharp White, Vintage offerings contain no cellulose and are Strawberry Black Currant, Mexican Va- Shullsburg’s brand promise is to provide Extra Sharp White, 3-year Vintage Extra made to deliver melt, stretch, texture nilla, Raspberry Fig, Clover Honey and high quality Wisconsin cheese, made Sharp White, Smoked, reduced fat & ko- and fl avor for specifi c culinary uses, Meyer Lemon Pear. The line includes with high quality milk, to the market- sher. Other products: ice cream, whey, according to TCCA. buttermilk cultures for a creamier, place, Stocker says. The 120 dairy farms packaging); Columbia River Process- This refresh includes a packaging less tart taste, according to TCCA. It committed to supplying the brand’s ing Inc., Boardman, Ore. (Medium & redesign with a matte fi nish as well as is available for a suggested retail price cheeses with rbST-free and clean milk Sharp Cheddar, Monterey Jack, Colby, the addition of a Sharp White Cheddar of $1.39 for each 5.3-ounce single-serve help secure product quality, he adds. Colby Jack, Pepper Jack, Hot Habanero variety, which was created in response container and can be found at major This summer, Shullsburg Creamery Jack); Columbia River Technologies to increased consumer demand for retailers throughout the West. is introducing its new retail packaged, LLC, Boardman, Ore., joint venture white Cheddars, TCCA says. Along with several new products, ready-to-serve party trays. The newest with R.D. Offutt Co. (WPC-80, lactose) Now available in 10 varieties, TCCA has earned several awards this arrival, available now in the market, is Website: www.tillamook.com the Farmstyle Cut Shreds come in year. At the 2017 U.S. Championship the “Hot Damn” party tray, which con- A look inside: Tillamook County 8-ounce packages, with select variet- Cheese Contest, TCCA placed third in tains presliced Ghost Pepper, Habanero, Creamery Association (TCCA) is re- ies available in 16-ounce and 32-ounce the Monterey Jack class. In addition, it Carolina Reaper and Extra Hot Jalapeno building its Visitors Center in Tillamook, packaging. placed third in its class for its Farmstyle Pepper cheeses. Oregon, to help meet the growing needs TCCA has made changes in some Cheddar Jack Shreds. A new cheese variety in develop- of the more than 1 million guests who of its ice cream and yogurt products At the 2016 American Cheese So- ment, a dill pickle-fl avored Monterey visit the Tillamook Cheese Factory each as well. It launched two new premium ciety contest, TCCA received second- Jack called “Jack and Dill,” is expected year. The 38,500-square-foot project special batch ice cream fl avors, Mon- place awards for its White Sharp Ched- to be released mid-summer, Stocker commenced this spring, with an es- ster Cookie and Oregon Strawberry dar and its Hot Habanero Jack. It also says. timated completion in summer 2018. Lemonade, in its family-sized contain- took thirds for its Vintage White Extra The company also continues to “This new facility will provide us with ers. In addition, Tillamook launched Sharp 4 Year Reserve Cheddar and its purchase more than 50 types of natu- an opportunity to bring to life TCCA’s two new fl avors, Frosted Carrot Cake Salted Sweet Cream Butter. ral and processed cheese, mostly from story in a much more compelling way, and Cardamom Almond Butter, in In addition, TCCA also earned sev- factories producing Wisconsin cheese. from our vital history as a farmer-owned its smaller sized, super premium ice eral awards at the 2016 International The cheeses are aged at the creamery’s co-op, to our modern day commitment to cream line. Cheese Awards, including a gold medal warehouse, then graded and marketed Dairy Done Right,” says Patrick Criteser, TCCA also has updated its tradi- for Best USA Mild Cheddar. throughout the Midwest. By purchasing president and CEO, TCCA. “This project tional lowfat yogurt line in response to At the 2016 National Milk Produc- these cheeses, the Shullsburg brand represents a signifi cant investment in consumer requests for an option with ers Federation Championship Cheese can carry a broad range of cheeses in our local presence here in Tillamook lower sugar content. The new Good Contest, TCCA placed fi rst in its class response to consumer demand while County and one that we anticipate will & Creamy yogurt contains 25 percent for its Monterey Jack. maintaining high quality, Stocker says. attract even more visitors to our area.” less sugar and more protein compared At the 2016 Oregon Dairy Industries In the past year, Shullsburg Cream- Given the extensive nature of the to the previous recipe. The Good & Dairy Products Contest, TCCA brought ery also started television advertising rebuild project, the existing Visitors Creamy line also received a packaging home fi rsts for its Oregon Strawberry in select retail markets. Center at the Tillamook Cheese Factory redesign and two new fl avors, including ice cream, Vanilla Bean ice cream, “It’s been kind of a fun project,” was closed, and during the remodel, Hood River Pear and Maple Vanilla, Chocolate ice cream, Medium Cheddar, Stocker says. The commercials do not TCCA is operating a temporary Visi- which add on to the line’s 14 existing Sharp Cheddar and Oregon Strawberry focus on a single product but aim to tors Center on an adjacent section of fl avors. Good & Creamy yogurts are lowfat yogurt. highlight Shullsburg brands overall, its property. available for a suggested retail price including Shullsburg Wisconsin Cheese, Turn to KEY PLAYERS, page 64 a Shullsburg Creamery, Shullsburg Clas- sics, Shullsburg Lite, Wisconsin Fresh Cut and Italia Brand Cheese. Shullsburg also is near completion Innovation, Dedication, and of a 5-year redesign on its packaging, labels and logos. Integrity Every Step of the Way! Shullsburg was awarded Grand Champion for its Colby at the 2016 Il- Our winning combination of experience, technology, and state-of-the-art linois State Fair. equipment will take your business to a higher level in the domestic or international marketplace. • Over 30 Years of Experience • Value-Added Services • Efficient and Cost Effective

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Key executives: Patrick Criteser, pres., CEO; Mike Bever, VP, operations; David Booth, VP, sales; Sheri Cole, VP, R&D & quality; Steve Patience, VP, ingredients; Tara Parry, VP, human P. O. Box 998 • 1430 Second Street North • Wisconsin Rapids, WI 54495 (715) 421-2333 • Fax (715) 423-6181 resources; Linda Pearce, CFO; Joe Email: [email protected] • Web: www.mssincorporated.com Prewett, VP, branded categories; John Russell, VP, marketing; Mark Wusten- For more information please visit www.mssincorporated.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]) 64 CHEESE MARKET NEWS® — June 2, 2017

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KEY PLAYERS and drive continued growth of Wi- nona’s foodservice, chain account and Continued from page 63 specialty cheese offerings nationwide, says Dave Meyer, vice president, Wi- nona Foods. “We are excited to open this new facility,” Meyer says. “Winona Foods is extremely proud of our growth over the past 22 years, and we expect this new plant will complement our sup- Products. Customer Service. Industry Expertise. pliers and customers.” The company invested about We deliver. Winona Foods Inc. $30 million to build the new Green Bay, Wisconsin 187,000-square-foot facility on a 22-acre site, with land available for Key executives: Terry Steinmann, additional growth, and expects it to pres.; David Meyer, exec. VP; Carl be complete by the end of 2017. It Buchinger, CFO; Bob Starkey, VP, busi- will include advanced distribution ness development; Jay Wistenberg, systems, expanded efficient cooler Process Equipment Sanitary Pipes, Process Repair Parts general mgr. distribution, additional offices and Valves & Fittings Cheese plants: Green Bay, Wis. manufacturing. (shelf stable process cheese; process The construction and operations cheese sauces in cups, pouches & of the new facility will implement squeeze bottles; process cheese & many eco-friendly systems and green- cream cheese spreads portion control concentrated options, Meyers adds, to bulk; natural cheese bulk, slices, and the company anticipates it will Safety Sanitary Maintenance Material Handling shreds, cuts, cubes; cold pack; Winona create 120 jobs. & Janitorial Pure Oil line); Howard, Wis. (cheese “Redistribution plays a really good conversion, national distribution); part in our business and separates us Kaukauna, Wis. (shredding, cubing from the rest of the industry,” says processed & natural cheeses) Bob Starkey, vice president business Estimated annual cheese pro- development, Winona Foods. “We’re duced: 220 million lbs. a solution-driven company. We’re Building & Facilities Lab Equipment Lab Supplies Market segments for cheese: 10% able to offer complete redistribution Maintenance retail; 55% foodservice; 35% ingre- programs not only in foodservice, but dients for others.” Percentage of products exported: Starkey notes that there are about 5% 2,000 active items offered at Winona Website: www.winonafoods.com Foods at a time. Bulk Packaging Ingredients Cleaning Chemicals A look inside: Winona Foods this “That facility will give us the ability spring embarked on a major expansion to increase our capacity and amount project, building a new redistribution of items and allow our company to and cheese converting facility in continue to grow,” he says. Howard, Wisconsin. With direct rail 800-826-8302 nelsonjameson.com This past year, Winona continued access, this new facility will provide to grow its portion-controlled foods additional avenues for distribution business, which includes cheese and For more information please visit www.nelsonjameson.com sauces in grab-and-go packaging. This convenient packaging has grown not only in traditional retail channels but also in club stores and foodservice, Starkey says. “In developing products, you want to hit as many pieces of business as you can,” Starkey says. “We’re creat- ing, building, developing new items and want to make sure they lay over foodservice, retail and club stores.” Last fall, Winona Foods was awarded Vendor of the Year for Sales and Service Excellence by US Foods for the second year in a row, and the third such award in the last four years. Winona was chosen for this award based on a variety of metrics, including sales growth, gross margin improvement, merchandising sup- port, customer support, product qual- ity, divisional sales support, exclusive brands and logistics. As Winona looks to grow its capac- ity and distribution, it also is making investments in a quality and innova- tive workforce. In addition to the staff it will add at its new facility, Winona’s Kaukauna, Wisconsin, facility has For more information please visit www.winonafoods.com Turn to KEY PLAYERS, page 65 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]) June 2, 2017 — CHEESE MARKET NEWS® 65

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KEY PLAYERS sion of the original facility will allow the fi ve new products each year, Bailey says, company to create space to increase adding that there are some additional Continued from page 64 natural cheese production to meet products in the pipeline that he hopes been approved for extended run and consumer demand. Bailey adds that the will be available shortly after mid-year. now has three full shifts covering facility’s new capacity is expected to be In early 2016, Yancey’s Fancy signed 24 hours a day. The company also is Yancey’s Fancy Inc. more than 2.5 times its current capacity. a multiyear renewal to continue as the adding a third shift at its Green Bay Corfu, New York Construction is expected to begin in Presenting Sponsor of the Finger Lakes cheese plant and has brought on new June this year and be complete by late Wine Festival at Watkins Glen Interna- talent to help in social media. Key executives: Wayne Henry, pres. 2017 or early 2018. tional, which was voted the Best Wine “We’re continually looking not & CEO; Brian Bailey, VP, operations; The expansion will add new equip- Festival in the United States in 2016 by only to redefine our current staff, Rob Johnson, VP, sales ment in an effort to increase output, USA Today’s Readers’ Choice Poll, the but gathering new talent as well Cheese plant: 857 Main Road, Corfu, although the company plans to keep company says. for production and sales,” Starkey N.Y. (Cheddar, Bergenost, Chastinet, its many artisan processes — such as In 2015, Yancey’s Fancy, which has says. “We’ll continue to invest in in- Gouda, Cheddar curds); 8818 Brick- cheddaring — done by hand to preserve been a sponsor of the Buffalo Sabres frastructure and make investments house Corners, Corfu, N.Y. (process authenticity, Bailey says. hockey team and the Buffalo Bills, in employees. We’re really trying to Cheddars, Cheddar shreds, sliced The company also has released new became the fi rst company to simultane- improve, with everything we’re going Cheddars, artisan samplers; packaging cheeses in the past year. Available to the ously partner with every sports team to take on with new labeling laws and operations & warehouse/distribution) market starting late last year are Hatch property under the Pegula Sports and ingredient statements. Our goal is to Estimated annual cheese produced: Chile Cheddar, made from Hatch chile Entertainment umbrella. The 5-year keep redefining the way we structure More than 10 million lbs. peppers from New Mexico, and Bacon contract includes sponsorships of the ourselves in quality assurance and Estimated annual cheese marketed: Ranch Cheddar, a mixture of smooth Buffalo Bills football team, Buffalo Sa- marketing.” More than 10 million lbs. and creamy ranch with a bacon crunch. bres and Rochester Americans hockey Since the company does a lot of Percentage of sales from cheese: Recently hitting the shelves is the teams, and Buffalo Bandits lacrosse private label business, Starkey says 100% company’s new Ghost Pepper Cheddar, team. the company does not always have a Market segments for cheese: 85% offering a revamped fl avor profi le and Yancey’s Fancy was named Grand lot of name recognition even among retail; 15% foodservice making it one of the hottest cheeses Champion of the 2016 New York State those in the industry. However, Winona Website: www.yanceysfancy.com the company makes. The products are Fair Dairy Products Competition, scor- is looking to change that through A look inside: Having moved its available at retailers nationally. The ing 99 out of 100 possible points for its marketing and attending industry process cheese manufacturing to its new cheeses are available in 10-pound Chastinet. trade shows, as well as providing in- new 112,000-square-foot facility — wheels, 7.6-ounce wedges and, soon, The company also placed fi rst in novative products. located just three-quarters of a mile 8-ounce stick formats. its class for its Chastinet at the 2016 “Winona is one of the best kept from its original facility — last year, The company aims to release three to American Cheese Society contest. CMN secrets in the industry,” Starkey says. Yancey’s Fancy Inc. now is working to “We’re trying to find ways to differenti- expand its lines of natural cheese and ate ourselves from the competition. increase production at the company’s What can we do different? We’re not original facility. going to actively market Cheddar “We’re very tight on manufacturing shreds and sliced cheese. We want to capacity for natural cheese,” says Brian create unique Winona Food-specific Bailey, vice president of operations, products we can call our own.” Yancey’s Fancy, noting that the expan-

Sources for plant and sales information: company reports, prior media cover- age, press releases, other publicly-available information and interviews. NOTE: For the sake of clarity and consistency, Cheese Market News has elected not to put registered or trademark symbols after any of the product names referred to in these profi les and assumes no liability connected to this decision. Cheese Market News provides “Key Players” as a service to its readers. The publisher and editors do not assume liability for errors or omissions. Cheese Market News does not endorse the products of any advertiser.

2017 Key Players is an exclusive editorial reprint of Cheese Market News, a weekly newspaper published by Quarne Publishing LLC. All rights reserved; no part of Key Players may be reproduced, stored in a retrieval system or transmitted in any form or by any means, mechanical, photocopying, electronic recording or otherwise, without the prior written permission of Quarne Publishing LLC. Cheese Market News does not endorse the products of any advertiser or assume liability for errors or omissions. © Copyright 2017 by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562; Phone: (608) 831-6002; Fax: (608) 288-9093; email: [email protected]; website: www.cheesemarketnews.com NEWS/BUSINESS

Murray’s offers Cheesemojis sticker packs NEW YORK — Murray’s Cheese premium Cheesemojis via in-app pur- recently introduced Cheesemojis chase that include “extra hilarious” sticker packs that can be downloaded stickers, “unbrielievable” puns and on Apple or Android devices and other fun-themed content. used in messaging apps or via the Murray’s Cheesemojis app can keyboard. be downloaded via the App Store or Murray’s offers a free pack of Google Play. Cheesemojis to express some com- For more information about Murray’s, mon everyday feelings. It also offers visit www.murrayscheese.com. CMN For more information please visit www.yanceysfancy.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]) 66 CHEESE MARKET NEWS® — June 2, 2017 NEWS/BUSINESS

Golden State Warriors’ Klay Thompson partners with chocolate milk marketing campaign WASHINGTON — Professional bas- “With 82 basketball games a season, their own superstitions for their chance it as their go-to recovery beverage,” ketball star Klay Thompson has of- grueling practices and gym workouts, to win signed gear. says Miranda Abney, marketing direc- fi cially joined Built With Chocolate plus a hectic travel schedule, I need Thompson joins a lineup of elite tor, Milk Processor Education Program Milk in a new marketing campaign to take care of my body and take my athletes who make chocolate milk their (MilkPEP), the group behind the Built set to spotlight his distinct approach recovery routine seriously,” Thompson post-workout drink of choice, such as With Chocolate Milk campaign. “Sales to training, performance and muscle says. “Thanks to my dad, chocolate milk Ironman Triathlon Champion Miranda for chocolate milk have steadily in- recovery. has been my go-to recovery drink since Carfrae, U.S. gold medal swimmers Tyler creased as the demand for simple and Known for his clutch basketball I was a kid, so joining the Built With Clary and Jessica Hardy, and profes- effective recovery tools are at an all-time performances and long-range jump Chocolate Milk campaign is a given.” sional hockey player Zack Parise. high, and we’re excited to continue to shots, Thompson began to incorporate As one of the stars on the Golden “When you look at the caliber of inspire and inform everyday athletes lowfat chocolate milk into his nutri- State Warriors and touted as one of the professional athletes who are drinking through our new partnership with Klay.” tion program when his dad, a former most dynamic professional basketball chocolate milk after exercise, it’s no For more information, visit www. professional basketball player, gave him players, Thompson is the face of the surprise that more people are trusting BuiltWithChocolateMilk.com. CMN chocolate milk after his youth games. new Built With Chocolate Milk TV, print Thompson’s affi nity for chocolate milk and digital campaign, which debuted Unilever plans to exit spreads business as his go-to recovery beverage grew Feb. 15. Later this season, Thompson when he later learned about its “three also will star in a Built With Chocolate LONDON — Unilever recently an- step, which is the establishment of an point play” that many other recovery Milk digital content series produced by nounced organizational changes to integrated foods and refreshment unit, drinks can’t make: nutrients to refuel CBS Sports that is set to play off of his help accelerate shareholder value, a leaner and more focused business that muscles; natural protein to rebuild widely-known superstition of triangles. including a decision to exit it spreads will continue to benefi t from our global muscles; and backed by science. Fans will have the opportunity to share business that includes brands such as scale and footprint.” Country Crock, Promise and I Can’t In addition to this new integrated Believe It’s Not Butter. food and refreshments unit, which will IRI: Dairy Pure, Sargento Balanced Breaks Unilever’s board recently undertook be located in the Netherlands, Unilever among most successful 2016 new products a comprehensive review of the com- says it will accelerate the active manage- pany’s model of long-term shareholder ment of its portfolio through “bolt-on CHICAGO — With more than $1.16 “DairyPure, the top-selling beverage value creation, and this review high- acquisitions and disposals.” billion in sales, Dairy Pure was named launch of the year, is an example of an lighted the opportunity to go “faster In 2015, Unilever set up a separate the most successful consumer packaged ABF solution that is hitting the mark,” and further,” says Paul Polman, CEO, baking, cooking and spreads unit to goods (CPG) launch of last year in IRI’s IRI says. “Consumed by 42 percent of U.S. Unilever. allow greater focus on the issues fac- 2016 New Product Pacesetters report. households, DairyPure is the result of a “The faster pace of change that we ing the business. While the unit has Also in the list of Top 10 Food and consolidation of a number of regional are seeing in our markets and competi- responded well to this focus, Unilever Beverage Brands were DairyPure brands. To ensure consistency and purity, tive set requires us to continue to set says the underlying category remains Creamers with $54.9 million in 2016 regional dairies are required to meet the bar higher,” Polman says, adding challenged in developed markets, so it sales coming in at No. 8, and Sargento stringent sourcing, processing and test- that this was the main driver for the has made a decision to launch a process Balanced Breaks with $54.2 million in ing processes, which are consistent with implementation of the “Connected 4 to either sell or demerge spreads. sales coming in at No. 9. DairyPure’s Five-Point Purity Promise.” Growth” program Unilever announced The company says it maintains its “Consumers want fresh, unpro- DairyPure, owned by Dean Foods, last year to drive growth and profi t- full-year outlook of underlying sales cessed, simple foods that are made with also came in No. 1 on IRI’s list of Top ability through growing the core busi- growth of 3-5 percent. Refl ecting on its ingredients that they can understand, 10 Convenience Store Brands in 2016 ness through innovation, expanding confi dence in the outcome of its acceler- because nutrition has become a fi rst at $385.9 million in convenience store fast-growing segments and building in ated plans, it intends to raise its dividend line of defense for living well,” IRI channel sales. new channels. by 12 percent for the coming year. CMN notes, adding that antibiotic-free foods To download the full report, vis- “The progress already made with (ABF) increasingly are becoming more it www.iriworldwide.com/en-US/In- Connected 4 Growth allows us to now popular, especially in dairy products, sights/Publications/New-Product- accelerate the program,” Polman says. ‘Wisconsin Foodie’ meat and poultry. Pacesetters-2016. CMN “This will be further enabled by the next episode features Crave Brothers

WATERLOO, Wis. — Television viewers got an insider’s look at Crave Brothers Farm and Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, on a recent segment of the Emmy Award- winning PBS television series, “Wis- consin Foodie,” a program dedicated to discovering stories behind food and helping to promote a local, sustainable economy. In the segment, George Crave gives program host, Kyle Cherek, a tour of the farm and farmstead cheese facility. The focus of the segment is big dairy, done right. The televised tour encompasses fi elds, barns and the cheesemaking facil- ity where Crave Brothers’ fresh Mozza- rella is made with milk from the family’s dairy cows. Viewers also get a close-up look at the company’s biodigester that turns waste into energy to power the dairy farm, cheesemaking plant and about 300 homes in the community. To view the segment, visit http:// For more information please visit www.ivarsoninc.com video.wpt.org/video/2365978917/. 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]) June 2, 2017 — CHEESE MARKET NEWS® 67 NEWS/BUSINESS

UDI, USDEC highlight dairy proteins during joint Dairy for Global Nutrition conference BOISE, Idaho — United Dairymen of in compliance with the International Idaho (UDI), in partnership with the Code of Marketing of Breast-milk Substi- U.S. Dairy Export Council (USDEC), tutes, as well as World Health Assembly co-hosted the Dairy for Global Nutrition Resolutions and World Health Organi- International Conference, titled “Dairy zation recommendations, according to Nutrition: An Engine for Economic organizers. Growth,” May 10-11 in Boise, Idaho. Fallow adds that the forum worked This was UDI’s fi rst co-hosted event to share evidence and build trust in with USDEC that focused on global nu- the nutritious value of dairy products, trition, according to Karianne Fallow, which may help grow demand for the CEO, UDI. products. The conference, designed to inform Christie Vilsack, education advisor the aid community, featured interna- and former senior advisor for interna- tional researchers, policymakers and tional education at the U.S. Agency development leaders, who presented for International Development, was a the latest evidence on the impact of keynote speaker at the event, where dairy nutrients on the prevention and she noted the value of school feeding in management of stunting, moderate preventing malnutrition and stunting. malnutrition as well as fi eld research “Kids can’t learn if they can’t eat,” on treatment of severe malnutrition she says, adding the event helped her Photo by Greg Kreller at United Dairymen of Idaho and how dairy-containing supplements learn more about the role of dairy pro- can help save lives, improve an indi- teins in preventing malnutrition and DAIRY FARM TOUR — Nampa, Idaho, dairy farmer Mike Siegersma, center, leads a tour of his vidual’s educational achievement and stunting and, in turn, helping kids in Sunridge Dairy May 10 as part of the Dairy for Global Nutrition International Conference. future earning potential and help drive developing countries become prosper- economic growth and promote peace, ous adults who can contribute to the had never visited a dairy, Fallow says. and plan to do follow-up work to according to organizers. economy. With about 100 attendees present at capitalize on that energy,” Fallow The event aimed to get attendees “I hope to see (the conference) the conference, she says the event was says. While there are no detailed thinking about the benefi ts of dairy continue,” Vilsack says. a success. plans at this time, it is likely another proteins in the fi rst 1,000 days of life and The event also hosted a dairy farm “We created a great deal of mo- similar forum will be held in the beyond for use in programs conducted tour to educate guests — many of whom mentum with our first conference future, she adds. CMN Land O’Lakes reports fi rst quarter results ARDEN HILLS, Minn. — Land During the first quarter, Land O’Lakes Inc. recently reported quarter- O’Lakes announced the acquisition ly net sales of $3.7 billion and net earn- of Vermont Creamery to accelerate ings of $110 million in the fi rst quarter growth in its Dairy Foods business. The ending March 31, 2017, compared with company also announced last month its 2016 fi rst-quarter net sales of $3.6 bil- increasing commitment to shape the lion and net earnings of $104 million. future of environmental sustainability “Overall fi rst quarter performance for across the agricultural value chain. The 2017 continues the trend of year-over-year announcement was made in partnership growth for our organization despite in- with other suppliers of Wal-Mart. creased complexity and headwinds across Land O’Lakes says its fi rst-quarter the marketplace,” says Chris Policinski, earnings benefi ted from strong perfor- president and CEO, Land O’Lakes Inc. mance in Dairy Foods, Animal Feed “Our growing focus spans from farm-to-fork and Crop Inputs segments. Earn- view of the marketplace as we continue ings in Dairy Foods, which includes to invest in value-added innovation in all the company’s Land O’Lakes brand, four of our business unites: Land O’Lakes were driven by strong volumes in Dairy Foods, Purina Feed, WinField United foodservice and improved margins Crop Inputs and Land O’Lakes SUSTAIN.” in retail-branded products. CMN Rabobank launches venture capital fund

NEW YORK — Rabobank recently an- terns, and an increasingly complex nounced it is launching the Rabo Food food system.” & Agri Innovation Fund, part of Rabo The investment fund will be comple- Private Equity. The fund plans to invest mentary to other activities Rabobank in high-potential, early-stage food and supports in the food and ag innovation ag companies in Western Europe and space and will support early-stage the United States. companies who, with investor support, Rabobank says one of the objectives can become tomorrow’s “winners in the Creative Design • Equipment for Brineless molding/chilling of Mozzarella blocks and string cheese/sticks it envisions is the promotion of innova- space,” Sint adds. & Engineering, LLC tion in the food and ag space. The fund will identify and target • Equipment for molding/chilling of Mozzarella blocks 16311 Clarks Mills Road “The fund focuses on companies that companies that contribute to Rabobank’s and string cheese/sticks using traditional brining. Reedsville, WI 54230 are in support of Rabobank’s Banking Banking for Food Principles: increasing • Accurate weight String Cheese molding. Contact: Dan Lindgren for Food strategy,” says Lizette Sint, the availability of food; improving access • Ohmic Cooking technology for water-free 920.323.7306 cooking of pasta filata cheeses. global head of Rabo Private Equity. to food; promoting balanced, healthy [email protected] “This strategy focuses on contributing to nutrition; and increasing stability in the www.cdandellc.com • Blue Cheese processing equipment. food security in the context of a rapidly- food and ag supply chains. growing world population, changing For more information, visit demographics and consumption pat- www.rfaif.com. CMN For more information please visit www.cdandellc.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]) 68 CHEESE MARKET NEWS® — June 2, 2017 NEWS/BUSINESS World Milk Day kicks off June Dairy Month; regional organizations plan celebrations MADISON, Wis. — June Dairy Month The toast was comprised of short people to dairy products and introduce and local communities throughout June marks a time to celebrate dairy farmers video segments fi lmed by each check- them to dairy facts, and it is unprecedent- Dairy Month. and raise awareness of dairy products. off partner, where staff and/or farmers ed in that its goal is to bring the entire In addition to participating in the The month’s festivities kicked off with raised their milk glass. The toast moved dairy community together. (See “Dairy toast, the Wisconsin Milk Marketing Board World Milk Day June 1. World Milk Day from the East Coast to the West Coast industry looks to engage consumers in (WMMB) helped fourth graders across the fi rst was initiated by the UN Food and throughout the day, with each checkoff new campaign” in the May 19, 2017, issue state celebrate Wisconsin’s dairy farming Agriculture Organization, according to the partner posting its video segment to of Cheese Market News.) tradition with “Curds in the Classroom,” de- Midwest Dairy Association. It marks the social media or local area websites, The toast also aimed to gain global livering Henning’s Wisconsin cheese curds importance of milk as part of a healthy and according to Kristi Spence, senior vice recognition and encourage everyone to to 1,000 fourth grade classrooms June 1. balanced diet, the dairy industry’s global president, Dairy Council of Utah/Nevada. raise a glass in honor of World Milk Day. To “Wisconsin fourth graders have spent contributions to economic development The initiative aimed to get everyone get involved, people could post a picture the year learning about the history of the and agriculture, and its commitment to in the checkoff involved and bring light of themselves raising a glass on social state and the impact Wisconsin dairy farm sustainability and protecting the environ- to the new “Undeniably Dairy” campaign, media, using the hashtag #WorldMilkDay. families have on the economy on a both ment, the association says. a multiyear campaign spearheaded by • Local awareness, education local and national level,” says Laura Wil- In honor of World Milk Day, Dairy the Innovation Center for U.S. Dairy, While World Milk Day aimed to raise ford, director, WMMB’s Wisconsin Dairy Management Inc. and its 18 state and Spence says. awareness both nationally and interna- Council. “‘Curds in the Classroom’ is a fun regional checkoff offi ces took part in a She adds the Undeniably Dairy cam- tionally, a sampling of initiatives aim way to celebrate the end of the school year nationwide milk toast this year. paign is an opportunity to reintroduce to bring dairy awareness to classrooms and the start of a month honoring those families who make it possible for all of us to call America’s Dairyland home.” WMMB also invites Wisconsinites to attend dairy farm breakfasts throughout the state to celebrate the month. MORE NEWS, Some Wisconsin residents never have had a chance to visit a dairy farm, says Suzanne Fanning, vice president of na- MORE SOLUTIONS, tional product communications, WMMB, adding that the breakfasts aim to educate MORE CHOICES! Wisconsin residents while also serving as entertainment and a way to celebrate dairy farmers. More than 70 breakfasts will take place this month, with the majority Choose the Best... of them happening on dairy farms. Cheese Market News. WMMB staff will be present at several farm breakfasts, where they will have Because the Right News Matters! interactive booths set up to provide families with facts about the Wisconsin We fill our newspaper each week with news dairy industry and give them an idea of “that is all about YOU.” The weekly news coverage and what day-to-day operations on the farm support you receive from CHEESE MARKET NEWS look like, Fanning says. The booths also is unmatched in the industry. will have giveaways and photo oppor- tunities with June, a life-size dairy cow We take serious news, add in analysis, attention to mascot, she says. To learn more, visit detail, passion and integrity to deliver the highest dairydaysofsummer.com. level of coverage and service in the cheese business! In addition, the Midwest Dairy Asso- ciation, representing Minnesota, North CALL US TODAY to discuss Dakota, South Dakota, Nebraska, Iowa, your marketing needs or Illinois, Missouri, Kansas, Arkansas and to subscribe. eastern Oklahoma, encourages people to get to know a Midwest dairy farm family by attending a June Dairy Month event in their state or by meeting a Midwest dairy farm family online; take the Dairy 3 For Me pledge to consume three servings of dairy daily; and include dairy as part of meals and snacks. Meanwhile, the California Milk Advisory Board (CMAB) focuses June ® CHEESE MARKET NEWS SUBSCRIPTION FORM: Dairy Month activities in California by 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) partnering with the governor’s offi ce to F $145 (2nd Class) F $200 (1st Class/Canada) F $205 (2nd Class) F $325 (1st Class/Canada) F $145 (Email Only. Without Mail Service) declare the month “Real California Milk F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only)