Companies, Experts Spotlight Key Labeling Claims at Retail

Total Page:16

File Type:pdf, Size:1020Kb

Companies, Experts Spotlight Key Labeling Claims at Retail 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).
Recommended publications
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
    BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does
    [Show full text]
  • Judging and Competition Awards Guide
    Judging and competition awards guide marquee sponsors: 2016 ACS JUDGING & COMPETITION RESULTS DES MOINES, IOWA JULY 29, 2016 The American Cheese Society (ACS) is the leader in supporting and promoting American cheeses. Founded in 1983 to support the North American artisan and specialty cheese industry, ACS provides advocacy, education, business development, and networking opportunities for members of the cheese industry, while striving to continually raise the quality and availability of cheese in the Americas. The cheesemakers listed on the following pages represent all of the entrants in the 2016 ACS Judging & Competition: 260 companies submitting 1,843 products. Winners in each category are listed separately. Unlike other cheese competitions, where cheeses are graded down for technical defects, the goal of the ACS Judging & Competition is to give positive recognition to those cheeses that are of the highest aesthetic and technical quality. As a result, the highest quality cheeses are those that ACS feels deserve the recognition of an award, based on a minimum number of points awarded (totaling 100 points possible) for first, second, or third place. In categories or sub-categories where the minimum number of points is not earned, no award is given. Our congratulations go out to all of the dedicated, passionate, creative producers who work daily to bring great cheese to life, to market, and to the 33rd Annual ACS Conference & Competition. Thank you to Gourmet Foods International, the sponsor of the ACS Judging & Competition and Awards Ceremony. Gourmet Foods International’s generous support helps to make this renowned judging possible. A LETTER FROM THE 2016 JUDGING & COMPETITION COMMITTEE CHAIR This Awards Booklet represents the culmination of 12 months of hard work, dedication, and commitment.
    [Show full text]
  • Woolwich, Upstate Niagara, Gifford's Named
    Scan this code for breaking Woolwich, Upstate Niagara, news and the latest markets! Gifford’s named WDE champs A MADISON, Wis. — Woolwich received a record 720 entries USA, Marshfield, Wis., Ched- Wheel, 99.40. Dairy, Lancaster, Wis.; Upstate for cheese, butter, fluid milk, dar, 99.25. Second: Swiss Valley Farms, INSIDE Niagara Co-op, Buffalo, N.Y.; yogurt, cottage cheese, ice Second: Land O’Lakes Inc., Monona, Iowa, Swiss Block, and Gifford’s Dairy, Skow- cream, sour cream, sherbet, Kiel, Wis., Cheddar, 99.10. 99.35. Tosca acquires division hegan, Maine, have been se- cultured milk, sour cream dips, Third: Foremost Farms, Third: Swiss Valley Farms, of Georgia-Pacific. lected as the grand champions whipping cream, dried whey Cochrane, Wis., Cheddar, 98.90. Monona, Iowa, Baby Swiss For details, see page 3. of the 2012 World Dairy Expo and creative/innovative prod- • Sharp Cheddar Block, 98.40. (WDE) Championship Dairy ucts from throughout North First: Wisconsin Aging & Grad- • Brick, Muenster Guest column: Product Contest. America, including a couple of ing Cheese (manufactured by Land First: Mill Creek Cheese Coke, Pepsi and Dairy: A Woolwich Dairy was named international entries. O’Lakes, Kiel, Wis.), Little Chute, LLC, Arena, Wis., Muenster, health and wellness winner. the Cheese and Butter Grand “It is amazing how dairy Wis., Sharp Cheddar, 99.45. 99.50. For details, see page 4. Champion for its Wild Blueber- manufacturers have embraced Second: Land O’Lakes Inc., Second: Mill Creek Cheese ry Vanilla goat’s milk cheese, this contest,” says Brad Legreid, Kiel, Wis., Sharp Cheddar, LLC, Arena, Wis., Brick, 99.45.
    [Show full text]
  • Dec/Jan 2008
    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
    [Show full text]
  • Short Cut Manual
    SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the
    [Show full text]
  • Black Pepper Bellavitano Wins Championship Cheese Contest
    Volume 37 March 10, 2017 Number 8 Black Pepper BellaVitano wins Like us on Facebook and follow us on Twitter! Championship Cheese Contest A GREEN BAY, Wis. — Sartori Cheesemaker Terry Lensmire of ter Cheese, Muscoda, Wiscon- South Wayne, Wisconsin, Reserve Black Pepper BellaVi- Agropur, Weyauwega, Wisconsin. sin, Medium Cheddar; Terry Smoked Brick; John (Randy) INSIDE tano was named best cheese Second runner-up was Marieke Lensmire, Agrour, Weyauwega, Pitman, Mill Creak Cheese, in the United States Thursday Gouda Belegen, with a fi nal Wisconsin, Cheddar cut from Arena, Wisconsin, Reduced Fat at the 2017 U.S. Championship round score of 98.59, made by the 640; Daniel Stearns, Agropur, Muenster; Widmer’s Cheese ✦ Prices mostly lower Cheese Contest held in Green Marieke Gouda Team in Thorp, Weyauwega, Wisconsin, Ched- Cellars, Theresa, Wisconsin, at latest auction; GDT Bay, Wisconsin. Wisconsin. Marieke Penterman dar cut from 640; Saxon Cheese Traditional Washed Rind Aged issues annual report. The winning cheese, crafted of Marieke Gouda was the Grand LLC, Cleveland, Wisconsin, Old Brick Spread; Cypress Grove, For details, see page 3. by Wisconsin Master Cheesemak- Champion in the 2013 U.S. English Style Cheddar aged Arcata, California, Fresh Goat er Mike Matucheski at Sartori Championship Cheese Contest. 5 months and Smoked Gouda Cheese; and Team Montchevre, ✦ Guest column: Co.’s Antigo, Wisconsin, facility, “Location aside, what these aged 7 months; Wayne Hintz, Red Montchevre-Betin Inc., Bel- ‘Prevention of Salmonella won with a fi nal-round score winning cheesemakers have Barn Family Farms, Appleton, mont, Wisconsin, Trivium. in cheese and other of 99.02 out of 100.
    [Show full text]
  • August 30, 2019 • Madison, Wisconsin FDA Sets Sept
    d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S Outshred Your Competition CHEESE REPORTER www.URSCHEL.com Vol. 144, No. 11 • Friday, August 30, 2019 • Madison, Wisconsin FDA Sets Sept. 27 Public Meeting, US, Japan Reach Agreement In Seeks Comments On Standards Principle On Trade Biarritz, France—The US and Agency Wants To Learn may be submitted electronically, how to modernize its SOI regula- Japan have reached an agreement at www.regulations.gov; the docket tions. FDA is also interested in in principle on a deal that involves More About Making number is FDA-2018-N-2381. learning whether it can achieve ‘Horizontal’ Changes To agriculture and other areas, Presi- This effort is part of FDA’s multi- its standards of identity modern- dent Trump and Japanese Prime Provide More Flexibility year Nutrition Innovation Strategy ization goals in ways that produce Minister Abe announced Sunday. cost savings. Silver Spring, MD—The US (NIS), which was announced on “It’s a very big transaction, and FDA began establishing food Food and Drug Administration Mar. 29, 2018, by then-FDA Com- we’ve agreed in principle. It’s bil- standards of identity to promote (FDA) this week announced that missioner Scott Gottlieb. The NIS lions and billions of dollars,” Trump honesty and fair dealing in the it will hold a public meeting late focuses on, among other things, said. “It’s a, really, tremendous deal interest of consumers shortly after next month entitled “Horizontal providing incentives for food man- for our farmers” and ranchers.
    [Show full text]
  • U^Ninn Mrralb Swieszkowski, D-New Britain, Made Gische Tried to Avoid the Car
    PAGE TWENTY - EVENING HERALD. Tues., Feb. 27. 1979 High Court Rules Out Public Turnout Missing Damages At Legislative Hearing HARTFORD (UPI) — A woman fThaCs to be Done Arguments Were Old Health Systems Agency whose husband was electrocuted Reggie Jackson impresses There was no one to disagree. With Taiwan Embassy? while trying to help a motorjst in a By .4^DRI•:W NIBLKY Lawmakers figured people might But Fervor Unabated Probes Elderly Concerns There was some testimony. The Young Fan in Spring Drill crash is not entitled to damages from HARTFORD (UPI) — Everything get a little excited if the state Page 2 Hartford Jai Alai employee asked the Page 6 Page 10 another driver in the collision, the was set. The reporters had their pens thought about making it legal to bet Page 11 on football and then kicked in some committee to provide some protec­ Connecticut Supreme Court ruled poised, the lobbyists took their usual other sports tike baseball, basketball tion for gaming industry workers today. places in the back of the room and when the state temporarily suspends The accident occurred in the lawmakers anxiously prepared and hockey. The lawmakers figured wrong. a facility’s license. November 1970 on Interstate 95 in for an onslaught of public opinion. Monday’s hearing lured only four But that was about it and after lianrl)patpr New Haven. A motorist. Nicholas And then ... nothing. reporters, two 'lobbyists, an about five minutes. Senate chairman Egri. was passing a truck driver. The Legislature’s Public Safety Cliff Leonhardt, D-Avon, gaveled the Nathan Gische.
    [Show full text]
  • US Cheese Contest
    U.S. Cheese Contest CHAMPIONS TEAM GUGGISBERG RANDY KRAHENBUHL GIANNI TOFFOLON Guggisberg Cheese Fair Oaks Dairy Products Belgioioso Cheese Millersburg, Ohio Fair Oaks, Indiana Denmark, Wisconsin 2019 2005 1991 MIKE MATUCHESKI MICHAEL GINGRICH LARRY MARTEN Sartori Company Uplands Cheese Company Cloverleaf Cheese Company Antigo, Wisconsin Dodgeville, Wisconsin Stanley, Wisconsin 2017 2003 1989 TEAM GUGGISBERG CHRISTINE FARRELL TODD JAKOBI Guggisberg Cheese Old Chatham Sheepherding Co. Sorrento Lactalis Old Chatham, New York Arpin, Wisconsin Millersburg, Ohio 2015 2001 1987 HOLLAND’S FAMILY CHEESE TEAM MILFRED SEVERSON FRITZ KOPP Klondike Cheese Company Deppeler Cheese Factory Holland’s Family Cheese Monroe, Wisconsin Monroe, Wisconsin Thorp, Wisconsin 2013 1999 1985 KATIE HEDRICH RICK RUFER JAMES MEIVES Kolb Lena Bresse Bleu Valley View Cheese Factory LaClare Farms Specialties Watertown, Wisconsin South Wayne, Wisconsin Chilton, Wisconsin 2011 1997 1983 JOHN GRIFFITHS CHARLES MALKASSIAN LOUIS LUYKX Vella Cheese Company of California Land O’ Lakes Sartori Foods Sonoma, California Kiel, Wisconsin Antigo, Wisconsin 2009 1995 1981 KEN ROOT MIKE BRENNENSTUHL Land O’ Lakes McCadam Cheese Company Denmark, Wisconsin Chateaugay, New York 2007 1993 2 UNITED STATES CHAMPIONSHIP CHEESE CONTEST WINNING RESULTS GUGGISBERG EYES SECOND SUCCESS A petite Baby Swiss wheel made by Guggisberg Cheese in 2019 UNITED STATES Millersburg, Ohio earned the title 2019 U.S. Champion Cheese in March, a mere four years after Guggisberg Premium Swiss GRAND CHAMPION topped the U.S. Championship Cheese Contest. Richard Guggisberg Marieke Gouda of Thorp, Wisconsin, also continued their winning ways, earning both & Team Guggisberg the First and Second Runner-Up positions this year, after besting the competition in Doughty Valley 2013.Yet, the frequency of their success had no tempering effect on cheesemakers Richard Guggisberg and Marieke Penterman, with both appearing awed and thrilled at Guggisberg Cheese the Contest’s crowning event, Cheese Champion.
    [Show full text]
  • Are You an Amazon Shopper?
    Azerb aij an D inners The Winter 2 0 1 7 Nancy Z aslavsky : Program Notes By Richard Foss, CHC peakers Bureau Commiee Chair Vol.15 No. 2 Continued from Page 1 Hi In September and October the Culinary ry sto a r i To sponsor one of these itemsor part of one, or Historians had two members-only in a l n something elseplease contact Madeleine Beaumont u dinners of the cuisine of Azerbaijan s who helps with tax-deductible sponsorship questions, C Food made by Feride Buyuran, author of as we are a 501 c(3) organization. Contact Madeleine Pomegranates And Saron: A Culinary C H S C o Since 1995 for payment with a credit card or mail your check to f ia Journey to Azerbaijan. The venue was S n o r u o Donna Chaney, CHSC Treasurer. th if Feride’s home, and she and her daugh- ern Cal a special We gratefully announce your ter Meltem greeted visitors wearing JOurnal sponsorship in a newsletter traditional Azerbaijani costumes and such as Charles Perry’s $ 50 0 Dedicated to pursuing food history and supporting culinary collections at the Los Angeles Public Library escorting us to the beautifully lit rear sp onsorship of any expense, THANK F eride and h er daugh ter Meltem show o traditional patio. The menu was different each and Arthur Everett’s 0 dress of Azerbaijan C old B urgers of the D epression time, but included over a dozen items sp onsorship towards a program When the sandwich was invented in the late 18th century, it was such as chilled yogurt soup with herbs and chickpeas, multiple videotaping, and a generous just a utilitarian way of eating meat without the need for plates pons ors salads, rice pilaf topped with lamb stewed with dried fruit and member’s $ 3 0 0 anonymous to our s and forks.
    [Show full text]
  • (19) United States (12) Patent Application Publication (10) Pub
    US 20140134292A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2014/0134292 A1 Petersen (43) Pub. Date: May 15, 2014 (54) PRODUCTION OF CHEESE WITH S. Publication Classi?cation THERMOPHILUS (51) Int. Cl. (75) Inventor: Lars Wexoe Petersen, Muskego, WI A23C 19/032 (2006.01) (US) A23C 19/076 (2006.01) C12R 1/46 (2006.01) (73) Assignee: DUPONT NUTRITION (52) us CL BIOSCIENCES APS, COPENHAGEN CPC ............... .. A23C 19/032 (2013.01); C12R 1/46 (DK) (2013.01); A23C 19/076 (2013.01) USPC ......................... .. 426/36; 435/253.4; 426/582 (21) Appl. No.: 14/112,892 (22) PCT Filed: Jan. 12, 2012 (57) ABSTRACT (86) PCT No.1 PCT/U512/21113 The present invention provides methods, compositions, and 371 1 systems for producing cheese With S. lhermophilus and a § (6X )’_ urease inhibitor, and for producing cottage cheese With S. (2), (4) Date- Jan“ 7’ 2014 Zhermophilus that is partially or completely de?cient in its . ability to release ammonia from urea. The present invention Related U's' Apphcatlon Data also provides methods, compositions, and systems for reduc (60) Provisional application No. 61/477,211, ?led on Apr. ing the amount of open texture (e. g., slits, cracks, or fractures) 20, 2011. in gassy cheeses, such as cheddar cheese. Patent Application Publication M y 15, 2014 Sheet 1 0f 3 US 2014/0134292 A1 Activity Pro?le at 35°C 1% fresh mllk (‘0)Temp Time (mins) - - - Ladococci (570 g) and ur(+) S. thermophilus (140 g) - i- — Lac'bococci (570 g) and ur(+) S. thermophilus (140 g) —B——Lactococci (640 g) and ur(-)S.
    [Show full text]