Volume 38 March 9, 2018 Number 8

French sheep’s milk cheese,

Like us on Facebook and follow us on Twitter! Esquirrou, is World Champion A MADISON, Wis. — A hard First runner-up in the con- The World Championship Austria; Le Maréchal made sheep’s milk cheese called test, with a fi nal round score of Cheese Contest, initiated in by Fromagerie Le Maréchal INSIDE Esquirrou, made in France at 98.267, is Arzberger Ursteirer, a 1957, is the largest technical SA, Granges-Marnand, Vaud, Mauleon Fromagerie by Michel hard cow’s milk cheese aged in cheese, butter, and yogurt com- Switzerland; Sartori Reserve ✦ Guest column: Touyarou and imported by a silver mine and made by Franz petition in the world. A team Espresso BellaVitano made by ‘Prevention and control of Savencia Cheese USA of New Moestl and Team of Almenland of 56 internationally-renowned Mike Matucheski, Sartori Co., yeast and molds in cheese.’ Holland, Pennsylvania, has Stollenkäse in Passail, Austria. judges evaluated all entries over Antigo, Wisconsin; De Graafst- For details, see page 4. been named the 2018 World Mont Vully Bio — a raw milk the three-day competition. room Oud made by De Graaf- Champion Cheese. cheese washed with Pinot Noir In addition to the champion stroom, Bleskensgraaf, Zuid ✦ Partnership fi nalized Earning a score of 98.376 out wine and made by Ewald Scha- and two runners-up, the top 20 Holland, Netherlands; Cheb- for Michigan facility. of 100 in last night’s fi nal judging fer of Fromagerie Schafer in fi nalists of the contest include: rie made by Woolwich Dairy’s For details, see page 5. round, Esquirrou (pronounced Cressier, Switzerland — earned English Hollow Cheddar made Team, Saputo Dairy Products ehs-keer-oo) bested a record- the second runner-up position by Maple Leaf Cheesemaking Canada G.P., Orangeville, On- ✦ RPI drops 2 percent. breaking 3,402 entries in the with a score of 98.256 in the Team, Maple Leaf Cheesemak- tario; Coupole made by Aged For details, see page 6. 2018 World Champion Cheese fi nal round. ers Inc., Monroe, Wisconsin; Cheese Team, Vermont Cream- Contest, held at the Monona “We salute World Champion- Burrata made by Team Aguas, ery, Websterville, Vermont; ✦ Retail WATCH Exclusive: Terrace Convention Center in ship Cheese Contest winners for Caputo Cheese, Melrose Park, Fromage de Chévre made by Stella brand gets updated Madison, Wisconsin. Esquirrou their innovation and commit- Illinois; Mont Vully Bio made Dummermuth+Kursner, Fro- look, adds organic is crafted in the Pyrénées region ment to excellence in their craft,” by Ewald Schafer, Fromagerie magerie, Gimel, Vaud, Swit- products to lineup. of France, aged no less than 90 says John Umhoefer, executive Schafer, Cressier, Switzerland; zerland; Holland Master Geit For details, see page 7. days, and features nutty notes director of the Wisconsin Cheese Baby Swiss made by Team PDO made by Team Gerkesk- and a toasted wheat aroma. Makers Association, which hosts Steenderen, FrieslandCampi- looster, FrieslandCampina the biennial competition. na Export, Wolvega, Friesland, Export, Wolvega, Friesland, A total of 26 nations were Netherlands; Mild Gouda Netherlands; Bio Vallée Bre- represented in this year’s con- made by Eric Steltenpohl, bidoux made by Yan Sutterlin, Dairy stakeholders call for test, and U.S. cheesemakers Saxon Cheese LLC, Cleveland, La Fromathèque, Martigny- earned gold medals in 87 of the Wisconsin; North-Holland PDO Croix, VS, Switzerland; Es- U.S. leadership on IP issues 121 contest classes. Switzerland Special Old Big Wheel made by quirrou entered by Savencia came in second with nine golds, Team Lutjewinkel North-Hol- Cheese USA, New Holland, WASHINGTON — Several food, beverage and agriculture organi- and cheesemakers in Nether- land Gold, FrieslandCampina Pennsylvania (imported from zations recently sent a letter welcoming Andrei Iancu as the new lands earned seven golds. Export, Wolvega, Friesland, France); Cave Aged Chandoka director of the U.S. Patent and Trademark Offi ce (USPTO). The Among American states, Wis- Netherlands; Arzberger Urst- made by David Rogers and organizations also asked Iancu to maintain critical department consin dominated the competi- eirer made by Moestl Franz Team LaClare, LaClare Family roles and functions to help address inappropriate geographical tion with 47 gold medals. Idaho, & Team, Almenland Stollen- Creamery, Malone, Wisconsin; indications (GIs) and other intellectual property rights concerns. New York, and Vermont tied in kaese GmbH, Passail, Austria; Sartori Limited Edition Pasto- “We are concerned that internal changes USPTO may be con- the state rankings with six gold Teichalmer made by Moestl rale Blend made by Mike Ma- templating would disrupt USPTO’s ability to effectively tackle these medals. Cheesemakers in New Franz & Team, Almenland tucheski, Sartori Co., Antigo, concerns and represent America’s policy interests as they relate Jersey earned four top spots. Stollenkaese GmbH, Passail, Turn to CHAMPION, page 11 a to these issues,” says the letter signed by the International Dairy Foods Association, National Milk Producers Federation, Grocery Manufacturers Association, U.S. Dairy Export Council, Consortium for Common Food Names (CCFN), American Farm Bureau Federa- tion, National Council of Farmer Cooperatives, North American Midwest distributor Lipari RD Smith Co. Meat Institute, USA Rice and the Wine Institute. acquired by The groups say, as an example, that consistent collaboration Foods buys Jim’s Cheese Crane Engineering with USPTO’s overseas attachés and U.S.-based policy team has WARREN, Mich. — Lipari Foods, a Midwest food distributor been a key factor in USPTO’s ability to educate foreign govern- based in Warren, Michigan, this week announced the acquisition EAU CLAIRE, Wis. — ments on GI issues. of the cheese cutting and packaging business of Jim’s Cheese Crane Engineering, a Wis- The groups say they have worked closely with the department’s LLC, Waterloo, Wisconsin. consin distributor of fl uid Offi ce of Policy and International Affairs (OPIA) and called its Jim’s Cheese is known for its large selection of specialty, aged technology solutions, this staff “expert allies” in advancing their shared goals of reducing and cut out cheeses and has been supplying Wisconsin cheese week announced that it has trade barriers in foreign markets and curbing predatory efforts by since 1955. fi nalized the acquisition of foreign competitors. OPIA also plays an essential role in protecting The acquisition will be a great addition to Lipari Foods’ of- RD Smith Co. Inc., a long- American companies’ use of common food names, the groups add. ferings of quality products and will expand its manufacturing standing fl uid processing “We appreciate your commitment to strong leadership on capabilities, company offi cials say, noting the acquisition will equipment distributor based IP policy and ask that you keep these concerns in mind as you operate under the JLM Manufacturing division of Lipari Foods. in Eau Claire, Wisconsin, evaluate how to best structure USPTO resources for effi ciency and Lipari’s plan is to continue to be the premier “perimeter of serving Wisconsin, Min- effectiveness,” the groups say. the store and specialty” distributor, the company notes. nesota and northern Iowa. Meanwhile, in testimony before the Offi ce of the U.S. Trade “We are excited to team up with an established, service-driven The deal adds more a Turn to IP, page 6 Turn to BUY, page 6 a Turn to DEAL, page 6 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — March 9, 2018 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES* for the week ending March 8, 2018 Cash prices for the week ended March 9, 2018 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday March 5 March 6 March 7 March 8 March 9 Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 MAR18 1.541 3,724 1.545 3,724 1.545 3,694 1.541 3,700 1.543 3,700 Cheese Barrels APR18 1.536 3,478 1.546 3,499 1.542 3,513 1.529 3,531 1.529 3,551 Price $1.5125 $1.5150 $1.5100 $1.5100 $1.4975 MAY18 1.544 3,067 1.553 3,071 1.546 3,057 1.533 3,064 1.537 3,095 Change +3 3/4 +1/4 -1/2 NC -1 1/4 JUN18 1.596 2,895 1.600 2,890 1.596 2,902 1.583 2,909 1.585 2,916 JUL18 1.648 2,135 1.652 2,135 1.651 2,169 1.641 2,176 1.644 2,184 Cheese 40-lb. Blocks AUG18 1.680 2,064 1.682 2,069 1.680 2,074 1.676 2,080 1.671 2,089 $1.6025 $1.5600 $1.5800 $1.5700 SEP18 1.700 2,077 1.702 2,073 1.699 2,069 1.699 2,085 1.695 2,091 Price $1.6025 OCT18 1.706 1,826 1.706 1,826 1.705 1,828 1.700 1,847 1.698 1,849 Change +4 1/4 NC -4 1/4 +2 -1 NOV18 1.700 1,941 1.700 1,941 1.695 1,947 1.694 1,965 1.695 1,971 DEC18 1.689 1,701 1.689 1,701 1.685 1,702 1.684 1,712 1.676 1,718 Weekly average (March 5-9): Barrels: $1.5090(+.0375); 40-lb. Blocks: $1.5830(+.0480). JAN19 1.670 260 1.670 260 1.670 269 1.670 274 1.665 275 Weekly ave. one year ago (March 6-10, 2017): Barrels: $1.4235; 40-lb. Blocks: $1.4325. FEB 19 1.670 121 1.670 121 1.670 128 1.670 133 1.670 133 MAR 19 1.662 46 1.662 47 1.666 49 1.666 54 1.666 54 Grade A NDM APR 19 1.669 9 1.669 9 1.669 9 1.669 14 1.669 14 Price $0.6500 $0.6475 $0.6475 $0.6475 $0.6850 Total Contracts Traded/ 195/25,428 Change -1 1/4 -1/4 NC NC +3 3/4 Open Interest 87/25,362 121/25,384 262/25,577 214/25,673 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Weekly average (March 5-9): Grade A: $0.6555(-.0165). *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

Grade AA Butter Price $2.2025 $2.2325 $2.2300 $2.2175 $2.2050 Change +1/4 +3 -1/4 -1 1/4 -1 1/4 DRY WHEY FUTURES for the week ended March 8, 2018 Weekly average (March 5-9): Grade AA: $2.2175(+.0245). (Listings for each day by month, settling price and open interest) Class II Cream (Major Northeast Cities): $2.5000(+.0096)–$2.7851(+.0998). Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 MAR18 25.000 478 25.000 479 25.000 479 25.500 479 26.000 485 Sign up for our daily fax or email service for just $8 a month. Call us at 608-288-9090. APR18 25.700 448 26.000 450 26.000 451 25.800 448 26.475 450 MAY18 25.925 421 26.250 421 26.000 421 26.000 421 27.250 423 JUN18 26.550 380 26.550 380 26.550 379 26.550 379 27.375 379 JUL18 27.250 320 27.250 320 27.250 322 27.250 328 27.525 328 AUG18 27.625 246 27.650 246 27.650 249 27.750 251 27.775 251 SEP18 28.400 310 28.500 309 28.500 309 28.550 315 29.000 317 OCT18 28.600 269 28.600 269 28.600 269 28.600 269 29.300 274 NOV18 28.500 289 28.500 289 28.500 289 28.500 289 29.125 289 Weekly Cold Storage Holdings March 5, 2018 DEC18 29.000 292 29.000 292 29.000 292 29.000 292 29.500 292 JAN19 30.500 12 30.500 30.500 12 30.500 12 30.500 13 On hand Week Change since March 1 Last Year 12 FEB19 30.750 2 30.750 2 30.750 2 30.750 2 30.750 2 Monday Change Pounds Percent Pounds Change MAR 19 31.000 6 31.000 6 31.000 6 31.000 6 31.025 6 Butter 20,782 +1,997 +799 +4 17,752 +3,030 APR 19 32.500 2 32.500 2 32.500 2 32.500 2 32.500 2 Cheese 86,965 -1,134 -454 -1 86,955 +10 MAY 19 32.000 2 32.000 2 32.000 2 32.000 2 32.000 2 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from Total Contracts Traded/ a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Open Interest 21/3,477 4/3,479 9/3,484 58/3,495 66/3,513 trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

CLASS III PRICE Dry Products* March 9, 2018 (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC NONFAT DRY MILK 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 Central & East: low/medium heat $.6800-$0.7550(-1/2); 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 $.7000(-2)-$.7400. 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 $.8300(-2)-$.9800. 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 West: low/medium heat $.6150(-1/4)-$.7500(-3); 2016 13.72 13.80 13.74 13.63 12.76 13.22 15.24 16.91 16.39 14.82 16.76 17.40 mostly $.6500(-4)-$.7200(-3). 2017 16.77 16.88 15.81 15.22 15.57 16.44 15.45 16.57 16.36 16.69 16.88 15.44 high heat $.8500(-1)-$.9400(-1/2). 2018 14.00 13.40 Calif. manufacturing plants: extra grade/grade A weighted ave. $.7174(+.0003) based on 18,283,285 lbs.

WHOLE MILK POWDER (National): $1.4000-$1.5000. 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: $.1650(+1/2)-$.3500; mostly $.1800(+1)-$.2450. 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 Alyssa Mitchell, Central: nonhygroscopic $.2000(-1 1/2)-$.3100(-2); Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.2200-$.2500. 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.2100-$.3200; email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor American Copyright Conventions. No part of this publication mostly $.2200-$.2800. (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.2500-$.2900(-1/4). email: [email protected] in any form or by any means, mechanical, photocopying, Mallory Leonard, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.1500-$.2150. (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): $.6000(+1)-$.9400; REGULAR CONTRIBUTORS News®. Cheese Market News® does not endorse the products Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims mostly $.6400-$.7600. Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, WOW Logistics, errors or omissions in the material contained herein, regard- DRY BUTTERMILK Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.6700-$.7900(-1). ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2018 by Quarne Publishing LLC. (FOB) West: $.6800-$.7700; mostly $.6900(-1)-$.7200(-1). 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 $2.3275(+10 1/4)-$2.4225(+13 3/4); Acid $3.0200(+3)-$3.3500. 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. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 9, 2018 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS

USDA, HHS invite public comments on topics, questions for Dietary Guidelines     WASHINGTON — USDA and the U.S. In addition to a focus on life stages, Department of Health and Human the topics and supporting questions for  
  Services (HHS) in the Federal Register public comment refl ect a continued last week announced a new step in focus on patterns of what Americans    the Dietary Guidelines for Americans eat and drink as a whole, on average (DGA) development process. For the and over time, not on individual foods fi rst time, the departments are seek- or food groups, USDA and HHS say.
 ing public comments on the proposed The 2020-2025 DGA topics proposed priority topics and supporting scientifi c USDA and HHS are based on four     questions that will guide the develop- criteria:     ment of the upcoming 2020-2025 edi- • Relevance: The topic is within the Call 312-492-4200 or email tion of the DGA. scope of the DGA and its focus on food- [email protected] to get The Dietary Guidelines for Ameri- based recommendations, not clinical started with Rice Dairy today! cans serve as the cornerstone of federal guidelines for medical treatment; nutrition programs and policies. This • Importance: The topic has new, For more information please visit www.ricedairy.com new public comment stage at the relevant data and represents an area beginning of the DGA development of substantial public health concern, process helps maintain the integrity uncertainty and/or knowledge gap; CME FUTURES for the week ended March 8, 2018 of the process and ensure transpar- • Potential federal impact: There Class III Milk* ency in communicating the topics that is a probability that guidance on the Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 meet the priorities of federal nutrition topic would inform federal food and MAR18 14.12 4,337 14.15 4,395 14.17 4,405 14.13 4,338 14.16 4,318 programs, USDA and HHS say, noting nutrition policies and programs; and APR18 14.09 3,576 14.19 3,651 14.15 3,628 14.02 3,664 14.10 3,649 this new approach allows for more • Avoiding duplication: The topic is MAY18 14.23 2,739 14.30 2,744 14.25 2,750 14.14 2,774 14.20 2,767 public participation over this multiyear not currently addressed through exist- JUN18 14.75 2,268 14.78 2,274 14.77 2,283 14.63 2,281 14.68 2,268 JUL18 15.27 1,731 15.33 1,734 15.33 1,738 15.23 1,741 15.25 1,745 development process. It also improves ing evidence-based federal guidance AUG18 15.63 1,526 15.67 1,527 15.65 1,535 15.59 1,535 15.62 1,535 customer service by being more respon- (other than the Dietary Guidelines). SEP18 15.89 1,682 15.90 1,680 15.87 1,697 15.82 1,698 15.87 1,699 OCT18 15.95 1,331 15.95 1,335 15.90 1,341 15.88 1,346 15.87 1,345 sive to stakeholder recommendations USDA and HHS will consider all NOV18 15.83 1,295 15.83 1,295 15.79 1,294 15.79 1,292 15.80 1,293 and feedback. public comments submitted in fi nal- DEC18 15.75 1,216 15.75 1,216 15.71 1,217 15.69 1,221 15.72 1,222 “The American taxpayer is an es- izing the list of topics and supporting JAN19 15.52 83 15.52 83 15.52 83 15.46 83 15.50 83 FEB 19 15.57 43 15.57 43 15.57 43 15.51 44 15.56 44 sential customer — indeed, a share- questions to be examined in the devel- MAR19 15.64 40 15.64 40 15.64 40 15.55 41 15.57 41 holder,” says Brandon Lipps, Acting opment of the 2020-2025 DGA. APR 19 15.50 32 15.50 32 15.50 32 15.50 32 15.50 32 Deputy Under Secretary for Food, Interested parties may submit com- MAY 19 15.54 31 15.54 31 15.54 31 15.54 31 15.54 31 Nutrition and Consumer Services at ments through March 30, 2018. The Total Contracts Traded/ Open Interest 407/22,113 471/22,263 570/22,300 692/22,304 624/22,255 USDA, the administrative lead for the topics, supporting scientifi c questions, 2020-2025 DGA. “We’re proud to be tak- and link to submit public comments Class IV Milk ing this important step forward towards is available at DietaryGuidelines.gov. Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 greater transparency and ensuring that After fi nalizing the topics and sup- MAR18 13.38 276 13.38 266 13.38 223 13.25 221 13.25 221 the American public’s voice is heard porting questions, USDA and HHS will APR18 13.40 231 13.36 231 13.36 212 13.28 211 13.28 211 throughout this process.” post a public call for the Dietary Guide- MAY18 13.69 154 13.63 154 13.63 154 13.48 154 13.48 154 JUN18 13.85 162 13.85 162 13.85 162 13.69 162 13.74 162 USDA and HHS are proposing a life lines Advisory Committee nominations. JUL18 14.05 148 14.05 153 14.05 166 14.05 166 14.05 166 stage approach for this edition of the The areas of expertise needed will be AUG18 14.39 147 14.33 153 14.33 161 14.33 161 14.32 162 DGA, focusing on priority scientifi c based on the fi nal topics and support- SEP18 14.55 132 14.55 137 14.55 147 14.55 149 14.53 150 OCT 18 14.77 118 14.74 123 14.74 133 14.74 135 14.74 145 questions from birth through older ing scientifi c questions, resulting in NOV 18 14.92 120 14.90 125 14.90 135 14.90 137 14.90 147 adulthood. The 2014 Farm Bill man- a coordinated and effi cient scientifi c DEC 18 14.93 101 14.93 106 14.93 116 14.93 118 14.93 128 dated that, starting with the 2020-2025 review. Total Contracts Traded/ 64/1,610 75/1,609 edition, the DGA provide guidance for For more information, contact Kris- Open Interest 20/1,589 17/1,614 34/1,646 women who are pregnant, as well as tin Koegel with USDA’s Food and Nutri- Cash-Settled NDM* infants and toddlers from birth to 24 tion Service at 703-305-7600 or email di- months. [email protected]. CMN Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 MAR18 71.250 1,327 71.250 1,328 71.000 1,331 71.000 1,331 70.725 1,347 APR18 70.125 1,195 69.975 1,205 69.000 1,183 68.525 1,148 69.375 1,148 MAY18 71.375 931 71.000 947 69.900 941 69.600 930 70.800 934 JUN18 73.150 821 72.325 823 71.450 817 71.200 814 72.650 820 National Dairy Products Sales Report JUL18 75.275 670 74.300 697 73.075 731 73.000 788 74.500 786 AUG 18 76.975 520 76.350 551 75.025 571 74.800 602 76.200 608 For the week ended: 3/3/18 2/24/18 2/17/18 2/10/18 SEP 18 79.000 534 78.200 556 77.000 600 76.700 636 77.825 642 OCT 18 80.500 403 80.025 467 79.100 515 78.525 528 79.675 540 Cheese 40-lb. Blocks: NOV 18 82.000 319 81.775 338 80.725 354 80.025 363 81.850 373 Average price1 $1.5513 $1.5308 $1.5266 $1.5357 DEC 18 83.350 348 83.250 369 81.750 370 81.325 368 82.625 385 Sales volume2 11,968,798 *12,606,249 12,258,160 12,959,794 Total Contracts Traded/ Cheese 500-lb. Barrels: Open Interest 514/7,374 439/7,595 687/7,746 658/7,851 239/7,941 Average price1 $1.5332 *$1.4821 $1.4573 $1.4392 Adj. price to 38% moisture $1.4574 $1.4082 $1.3871 $1.3720 Cash-Settled Butter* Sales volume2 12,364,849 *12,537,051 12,890,581 13,609,999 Moisture content 34.77 34.75 34.86 34.96 Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 Butter: MAR18 221.500 1,380 222.500 1,380 222.500 1,377 220.000 1,377 220.000 1,376 Average price1 $2.1373 *$2.1069 *$2.0828 *$2.1305 APR18 224.500 1,160 225.000 1,162 228.250 1,172 226.500 1,190 223.500 1,183 MAY18 228.000 974 996 229.000 1,002 226.500 1,012 Sales volume2 6,490,650 *7,449,760 *7,167,284 *6,127,092 227.000 972 230.750 JUN18 228.000 990 229.500 991 232.500 995 230.750 1,003 228.750 1,007 Nonfat Dry Milk: JUL18 230.250 773 231.050 773 233.100 770 232.000 768 230.975 772 Average price1 $0.7012 *$0.7112 *$0.7118 *$0.7133 AUG18 232.250 506 232.250 506 234.450 500 234.125 507 233.025 524 Sales volume2 16,942,074 *18,900,984 *25,515,774 *22,239,993 SEP 18 232.025 421 232.025 421 234.500 423 234.200 418 234.200 421 Dry Whey: OCT 18 233.100 365 233.100 365 235.000 365 235.300 373 235.300 386 NOV 18 294 233.500 294 235.625 294 235.625 294 235.625 296 1 $0.2589 *$0.2551 *$0.2502 *$0.2527 233.500 Average price DEC 18 231.800 227 231.800 227 233.400 227 234.250 237 234.250 237 Sales volume2 5,655,252 *7,476,561 10,539,246 10,400,148 Total Contracts Traded/ Open Interest 19/7,095 98/7,121 195/7,171 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. 180/7,090 162/7,216 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Reported in pounds. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — March 9, 2018 GUEST COLUMNIST CMN Exclusive!

inhibitory compounds and bacteriocins, or diced cheese and thus will not let Perspective: reducing nutrients for yeast and mold. yeast and molds grow. This has been How to reduce yeast and molds in proven with 100-percent success in Cheese Technology the shredding or dicing operation of commerce. It is important because the cheese? latest stringent request by end users Dr. Mali Reddy serves as president Sanitation: The shred room must be is that the shredded or diced cheese of the American Dairy and Food fogged with chlorine periodically to elimi- should not mold for at least one month Consulting Laboratories and nate airborne contamination. Floors after opening the packages. International Media and Cultures and walls must be regularly swept and How to reduce the growth of yeast (IMAC Inc.), Denver, Colorado. He sanitized. Only least-dusty anti-caking and molds in the packaged cheese? holds several degrees including agents should be used in shredding plants Nitrogen gas flushing (with or M.S. and Ph.D. degrees from Iowa to eliminate crusting on fl oors, ceilings without carbon dioxide) will reduce or State University in food technology and walls, in addition to being safer for minimize the concentration of oxygen and microbiology. He is a guest employees. Cheese solids impregnated in the package. If the oxygen concen- columnist for this week’s issue of with anti-caking agents, typically what tration is less than 0.5 ppm, according ® Cheese Market News . you see on the fl oors of shred plants, to literature, the mold proliferation encourage the growth of yeast and molds will be retarded. Unfortunately, some through retention of moisture. yeasts are facultative anaerobic and can Anti-caking agents: As far as pos- multiply even if oxygen is reduced to 0.5 sible, limit the use of dry blended and ppm. Non-oxygen permeable packaging Prevention and control of dusty anti-caking agents as it is diffi cult material will prevent the growth of to eliminate the contamination of yeast yeast and molds as long as there are yeast and molds in cheese and molds when they are blended in an no pinholes, tears or improper sealing. exposed atmosphere. If a dry blended Chemical anti-molding inhibitors will Since yeast and molds are wide- tem gets activated due to the presence anti-caking agent has an anti-molding retard the yeast and molds provided spread in the environment, controlling of natural microbial hydrogen peroxide, ingredient in it, naturally it tests the initial concentration of yeast and them in cheese involves an integrated thus inhibiting some of the thermally negative for yeast and molds. When it is molds are signifi cantly low. multiprong approach. injured yeasts in the vat milk. diluted after applying onto the cheese, The use of oxygen-reducing enzymes How to reduce yeast and molds dur- Use of mold inhibitors in the cheese: the subdued yeast and molds will grow (glucose oxidase) will limit the growth ing the manufacture of cheese? If the Code of Federal Regulations and spoil the product. The anti-caking of yeast and molds, again provided there Raw milk: Raw milk contains veg- (CFR) allows a product to use the agent must be spray dried, with high is no breach in the packaging material. etative yeast and mold spores. Despite approved antimycotics in a particular heat, at low pH, to destroy the yeast, The best prevention is to use a combina- popular belief, some of them may not be standard of identity product, use them. molds and their spores. tion of natural glucose oxidase enzyme, inactivated by pasteurization. It is good They can be applied either into the Generally dry blended anti-caking chemical mold inhibitor and oxygen practice to activate the lacto peroxidase body of the cheese (added at the time agents will not have mold inhibitors impermeable packaging material. (LP) system in raw milk using milk silo of kneading in Mozzarella cheese) or in uniformly distributed because of the Since elimination of yeast and cultures. The end products of the LP some cases onto the surface of cheese, variation in the size of the particles. molds is a constant battle, basic system will not only inhibit some yeasts as per the CFR requirements. The best approach is to totally liquefy sanitation and employee education but also pathogenic bacteria. Brine tanks: Brine tanks are a major the ingredients of the anti-caking agent — from making cheese to packag- Bulk starters: Fully-grown bulk start- source of yeast and mold contamination along with the mold inhibitor (to arrive ing — cannot be ignored. CMN ers (that are designed to inhibit yeast because of the constant aeration and at nano particles) and then spray dry and molds) will have hydrogen peroxide, infusion of residual sugars and broken- to arrive at the smallest particle size, The views expressed by CMN’s guest bacteriocins and natural organic acids. down protein products from the cheese. uniformly micro-coated anti-caking columnists are their own opinions When such bulk starters are used at the Proven Brine Guard cultures can pro- agent. This will allow the mold inhibitor and do not necessarily refl ect those of beginning of vat fi ll, the natural LP sys- tect the brine with the production of to uniformly micro-coat the shredded Cheese Market News®. NEWS/BUSINESS

Foremost Farms reaches agreement to sell USDA raises 2018 milk production forecast pharmaceutical lactose business to Kerry on milk per cow growth in fi rst half of year BARABOO, Wis. — Foremost Farms changing environment,” says Michael WASHINGTON — USDA’s forecast billion pounds. USA this week announced it has agreed Doyle, president and CEO, Foremost for 2018 U.S. milk production is raised Annual product price forecasts for to sell its pharmaceutical lactose busi- Farms. from its forecast last month on more cheese and butter are raised from the ness located in Rothschild, Wisconsin, Foremost Farms will continue to have rapid growth in milk per cow in the previous month as recent prices have to Kerry Biofunctional Ingredients a strategic relationship with Kerry in the fi rst half of the year. increased. Cheese is now forecast to Inc., a division of the Ireland-based pharmaceutical business by providing its In its “World Agricultural Supply and average $1.545-$1.605 per pound and Kerry Group. members’ milk solids to the Rothschild Demand Estimates” report released butter is forecast to average $2.210- Foremost Farms says it has a long- plant for the manufacture of pharma- Thursday, USDA forecasts 2018 milk $2.300. standing strategic relationship with ceutical lactose by Kerry in a long-term production at 219.0 billion pounds, up However, continued large supplies of Kerry in the pharmaceutical lactose supply agreement, Doyle notes. 300 million pounds from last month’s nonfat dry milk (NDM) are expected to business, under which Foremost Farms “Together both companies believe report. pressure NDM prices, and the NDM fore- manufactured both its own products this will be the best way to drive profi t- In the same report, USDA also cast is reduced from $0.715-$0.775 last under the Foremost Farms brand, Fast- ability and growth in this marketplace reduces its forecast for 2018 imports month to $0.700-$0.750. The whey price Flo, as well as Kerry products under the while still protecting the interests of on a fat and skim-solids basis due to forecast is reduced to $0.265-$0.295. Kerry brand, Sheffi eld. Kerry marketed both companies into the future,” he slower sales of a number of processed The Class III price forecast is raised those products worldwide in conjunc- says. “This sale fi ts Foremost Farms dairy products. to $14.30-$14.90 per hundredweight on tion with its global excipients business. USA’s long-term strategy by reinvest- The forecast for fat-basis exports the cheese price projection, while the “Both companies decided that to ing the proceeds from the sale of is raised by 100 million pounds on Class IV price is down to $13.25-$13.95, strategically compete in the pharma- this business into other value-added increased cheese sales to 9.6 billion as the lower NDM price more than ceutical business, the manufacturing whey protein products/businesses pounds. The 2018 forecast for exports offsets a higher butter price forecast, and marketing of these products need that will position us to profi tably com- on a skim-solids basis also is raised on USDA says. to be combined under one ownership to pete in the global market using our stronger sales of both cheese and whey The all-milk price is forecast at $15.75- remain competitive in today’s rapidly- members’ quality milk solids.” CMN products from 42.5 billion pounds to 42.8 $16.35, unchanged at the midpoint. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 9, 2018 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Prices mixed at latest Global Dairy Trade auction; GDT releases 2017 annual report AUCKLAND New Zealand — The • Rennet casein: US$5,128 per for the UHT SMP product, relative to meeting face-to-face with each other at Global Dairy Trade (GDT) price index metric ton FAS ($2.3260 per pound), the SMP medium heat product in the its inaugural GDT Buyers’ Conference, fell 0.6 percent, and average commodity up 2.2 percent. relevant contract periods. held in November in Singapore. The prices were mixed Tuesday following • Skim milk powder (SMP): US$2,051 To provide assurance to market event, held alongside the NZX Global the latest auction on GDT, Fonterra’s per metric ton FAS ($0.9303 per pound), participants, a summary of fi ndings will Dairy Seminar, brought together buyers internet-based sales platform. up 5.5 percent. be published prior to the next auction and sellers from around the world with No lactose prices were published at • Whole milk powder: US$3,232 per March 20, GDT says. GDT’s own senior team and members of Tuesday’s auction. Other average prices metric ton FAS ($1.4660 per pound), Meanwhile, GDT this week released the GDT Events Oversight Board during and the percent change from last month down 0.8 percent. its 2017 annual report. a series of presentations and network- are as follows: The next trading event will be held “While Global Dairy Trade is best ing sessions. • Anhydrous milkfat: US$6,245 per March 20. known for its price discovery role, we The report notes that registered sell- metric ton FAS ($2.8327 per pound), GDT this week announced that it view our purpose more broadly. It is to ers and products on GDT increased over down 3.2 percent. has initiated a review of the factors provide trading platforms and informa- the course of 2017. The largest increase • Butter: US$5,280 per metric ton FAS leading to price outcomes for ultra tion that enhance the confi dence of was seen in the lactose product group, ($2.3950 per pound), down 1.0 percent. high temperature (UHT) SMP product buyers and sellers to trade in global and rising from three to eight products of- • Buttermilk powder: US$1,959 per in contract periods 1, 2 and 3 in trading local dairy markets,” says Eric Hansen, fered. The largest offering is in the SMP metric ton FAS ($0.8886 per pound), event 207. The review has been initiated GDT director. product group due to the large number down 4.3 percent. in consultation with the GDT Events During the nearly 10 years it has of supply regions, the report says. • Cheddar: US$3,759 per metric ton Oversight Board and will investigate the operated, GDT Events have facilitated Participating bidders per quarter FAS ($1.7051 per pound), up 1.7 percent. observed differences in winning prices the trade of more than US$21 billion were stable during 2017, averaging 260 cumulative value of dairy products to across 2017. Winning bidders averaged buyers from more than 80 countries, the 232, the report adds. Partnership fi nalized for Michigan facility report says. More than 40 specifi cations The report says consistent with NOVI, Mich. — Glanbia plc, Dairy Farm- together to successfully run large-scale of dairy ingredients now are offered previous years, North Asia and South- ers of America (DFA) and Select Milk cheese and whey facilities. We are also and more than 6.3 million metric tons east Asia and Oceania were the most Producers this week announced they delighted that MMPA will continue to be (14 billion pounds) of dairy ingredients active regions, comprising more than 50 have fi nalized a joint venture partner- closely associated with the project as a have been traded. percent of total participating bidders. ship to build, supply and operate a new valued strategic milk supplier. We look The report notes work has begun Average prices in 2017 were higher large-scale cheese and whey production forward to progressing at speed now to on a signifi cant platform upgrade for for anhydrous milkfat (AMF), up 58 per- facility in Michigan, now expected to be build and commission the new facility.” GDT Events, which will provide the cent; SMP, up 3 percent; and whole milk commissioned in the second half of 2020. Ken Nobis and Joe Diglio, president latest digital features and greater user powder, up 25 percent. AMF reached an Glanbia, DFA and Select Milk are the and general manager, respectively, of fl exibility. all-time high of US$7,119 per metric ton existing joint venture partners behind MMPA, say MMPA looks forward to its The fi rst phase of the new generation FAS in October. the Southwest Cheese facility in Clovis, continued involvement in the project. platform is scheduled to begin this year. Meanwhile, average prices in 2017 New Mexico. In this new Michigan joint “In addition to the investment MMPA In September, GDT Events’ fi rst also were higher for butter, up 64 per- venture, Glanbia will hold 50 percent members currently have in dairy manu- multi-seller pool was announced. Three cent; buttermilk powder, up 10 percent; of the equity of the venture, with DFA facturing facilities and the joint cheese of the leading U.S. lactose producers Cheddar, up 24 percent; and rennet and Select Milk holding the balance. plant project, we understand additional registered to participate in the pool, casein, up 12 percent. Butter reached Glanbia will be the operational, tech- capacity will need to be constructed,” including Agropur Inc., Hilmar Ingredi- an all-time high in July of US$6,537 per nical and commercial partner in the Nobis and Diglio say. ents and Valley Queen Cheese. Several metric ton FAS. Michigan venture, which mirrors the They note that as an extension to other leading dairy producers have The average price of lactose was 22 arrangement the partners have in the MMPA’s existing strategic alliance with expressed interest in joining in 2018, percent higher in 2017 and reached an Southwest Cheese joint venture, com- Foremost Farms USA at MMPA’s Constan- the report says. all time high of US$971 per metric ton pany offi cials note. tine, Michigan, plant, the two coopera- This year for the fi rst time, GDT FAS in June. In addition, Michigan Milk Producers tives are working together on a cheese provided the opportunity for businesses For more information, visit Association (MMPA) will continue to par- barrel line at MMPA’s Middlebury Cheese to further deepen their connections by www.globaldairytrade.info. CMN ticipate in the project as a strategic milk Co. facility in Middlebury, Indiana, that supplier to the new facility. (For more initially will process up to an additional Carrington Farms acquires Tera’swhey information on the project, see previous 500,000 pounds of milk per day. coverage including our new “Plants in MMPA also is actively involved in CLOSTER, N.J. — The Carrington Tea sition will help accelerate Carrington Progress” series in last week’s issue.) Foremost Farms dairy campus project Co. LLC, doing business as Carrington Farms’ efforts to deliver protein powders “We are delighted that we have con- in Greenville, Michigan, they add. Farms, has acquired Tera’swhey of that meet consumers’ changing tastes cluded an agreement on the Michigan “Given the dynamics of the Michi- Madison, Wisconsin. Founded in 2009 and preferences, the company says. joint venture with our existing partners gan market, we continue to support and made from grass fed dairy cows in “At Carrington Farms, we are always in Southwest Cheese to build, supply collaboration in all that we are doing Wisconsin, Tera’s is the fi rst line of USDA aiming to provide simple, clean and real and operate this new facility,” says to maximize returns to dairy produc- certifi ed organic whey proteins in the products to our consumers, and adding Brian Phelan, CEO, Glanbia Nutrition- ers,” Nobis and Diglio say. “We are United States. Tera’swhey to our parent brand portfolio als. “The partners have a strong working excited about the potential of these Carrington Farms is a natural foods is a representation of our commitment as relationship that has evolved over many cooperative efforts and the impact they company with products that are distrib- a leading natural foods company,” says Da- years and a strong track record working will have on the dairy industry.” CMN uted in retailers nationwide. This acqui- vid Eben, Carrington Farms’ CEO. CMN

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IP intellectual property rules that they DEAL Fritz Smith, current owner and presi- already have established within their dent of RD Smith, will help facilitate Continued from page 1 Continued from page 1 own countries. the transition. The EU’s GI strategy expands “I’m proud of everything our team has Representative (USTR) Thursday, beyond free trade deals and in 2017 high-value manufacturers to Crane En- accomplished,” Smith says. “It has been CCFN urged the U.S. government to also included the EU’s disregard of gineering’s offerings, including Fristam an honor to serve our customers and intensify its efforts to repel attempts established international standards Pumps, APV (an SPX FLOW Brand) and lead our team over the last eight decade. by the European Union (EU) to con- under the Codex Alimentarius, CCFN Dixon Sanitary. It also extends Crane’s Handing over the keys to a company who fi scate generic terms within major adds. Moreover, the list of products distribution capabilities into Minnesota would look out for our customers was trading markets, as well as within the EU is targeting continues to and Iowa, the company says. important to me. I’m certain, given their the United States itself. CCFN’s change and expand. In the area of “We are excited to build on RD team of experts and broad capabilities, testimony was presented as part of GI and trademark fi lings, CCFN notes Smith’s history of success,” says Lance Crane Engineering is the best possible the USTR’s preparation of its annual that entities supported by European Crane, president and CEO, Crane En- choice for our customers.” Special 301 review of intellectual governments continue to attempt to gineering. “For over 85 years, RD Smith Crane adds that his company looks property rights protections among misuse the U.S. trademark system to focused on providing dairy manufactur- forward to RD Smith employees joining U.S. trading partners. try to inappropriately register certifi - ers with industry-leading quality equip- the team. “The persistent and serious cation marks within the United States ment and service. Now, we’re combining “Our team is committed to uninter- problem of the EU’s transgressions for terms that have long been generic. that with Crane Engineering’s 79 years rupted service and a seamless transition regarding geographical indications “We strongly recommend that of family ownership, technical exper- for RD Smith customers,” he says. (GIs) continues to be highly problem- further improvements are made to tise, fi eld service and repair, and access Crane Engineering plans to operate atic for the U.S. food and agriculture the PTO trademark review process to to the latest technology. This positions from both RD Smith’s Eau Claire and sector,” says CCFN Senior Director more effectively ensure that the U.S. us on a strong platform for growth.” Kimberly, Wisconsin, locations. CMN Shawna Morris. “It will require con- system can safeguard the rights of tinued vigilance and action on the producers that use common names,” part of the U.S. government. We ask Morris says. RPI drops 2 percent December to January you to continue the core objectives CCFN says it appreciates the WASHINGTON — With same-store cent of restaurant operators reported outlined in the 2017 report and to strong and swift U.S. government sales and customer traffi c retreating an increase in customer traffi c between continue to enhance U.S. efforts to responses over the past year to the from December’s strong levels, the January 2017 and January 2018, down hold our trading partners to their EU’s competition-restricting efforts National Restaurant Association’s Res- from 51 percent who reported higher commitments.” on GIs and urges the administration taurant Performance Index (RPI) fell traffi c in December. Fifty-two percent In extensive written testimony to continue those efforts and to in- sharply in January. The RPI, a monthly of operators said their customer traffi c and oral comments, CCFN notes that tensify opposition to what amounts composite index that tracks the health declined in January, up from 25 percent in 2017, the EU’s GI efforts “reached to a growing threat to the U.S. of and outlook for the U.S. restaurant who reported similarly in December. a fever pitch,” especially in terms of food and agricultural sector. CMN industry, stood at 100.9 in January, down Restaurant operators reported trade agreements that the EU forged 2.0 percent from 102.9 in December. somewhat dampened capital spending with some of the United States’ January’s decline returned the levels. Fifty-two percent of restaurant largest and most important trading RPI to the range that generally has operators said they made a capital partners: Mexico, Japan, China and BUY been in place for the last year. Prior to expenditure for equipment, expansion the Mercosur nations. As part of each Continued from page 1 December’s sharp increase, which was or remodeling during the last three of these agreements in 2017, “the driven by a spike in same-store sales months, down from 62 percent who EU consistently sought to confi scate and customer traffi c, the RPI had an reported similarly last month. common food and beverage names to company like Jim’s Cheese,” says average reading of 100.8 during 2017. Forty-three percent of restaurant block competition in those markets.” Spiro Liras, vice president of manu- The Restaurant Performance Index operators expect to have higher sales Morris says the United States facturing at JLM Manufacturing. consists of two components — the in six months (compared to the same must continue to hold other nations “Adding their capabilities to all that Current Situation Index and the Ex- period in the previous year), down to their trade commitments con- Lipari and JLM offer means increased pectations Index. The Current Situation from 57 percent last month, which cerning market access, but also to value for all of our customers.” CMN Index, which measures current trends represented the highest level in nearly in four industry indicators (same-store three years. Restaurant operators also sales, traffi c, labor and capital expendi- are generally optimistic about the direc- tures), stood at 99.4 in January, down 3.5 tion of the economy. Forty-two percent SELLING YOUR DAIRY percent from December. The Expecta- of restaurant operators said they expect BUSINESS IS OUR BUSINESS tions Index, which measures restaurant economic conditions will improve in operators’ six-month outlook for four six months, up slightly from 41 percent industry indicators (same-store sales, last month. Only 8 percent of operators employees, capital expenditures and think economic conditions will worsen business conditions), stood at 102.4 in in six months. January, down 0.5 percent December. Looking forward, a majority of Restaurant operators reported a net restaurant operators are planning increase in same-store sales for the third for capital expenditures. Sixty-one consecutive month in January, though percent of restaurant operators plan results were much softer than Decem- to make a capital expenditure for Creative Business Services understands the dairy industry. We have sold many ber’s levels. Along with sales, restaurant equipment, expansion or remodeling dairy and cheese companies throughout Wisconsin and the Country. We operators also reported softer customer in the next six months, up slightly maintain a long list of qualified buyers and sellers who are actively looking to traffi c levels in January. Twenty-six per- from 60 percent last month. CMN 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. PEOPLE For more information contact: Bob Wolter: 312.576.1881 [email protected] Comings and goings … comings and goings

319 N. Broadway, Green Bay, WI 54303 Markus Mühleisen has been named will be leaving Arla Foods at the end of April. o: 920.432.1166 y 800.366.5169 Arla Foods’ new head of Germany. As Brad Millerbernd, previously of f: 920.432.5456 managing director and group vice presi- Millerbernd Process Systems, Winsted, www.cbs-global.com dent of Germany, he is responsible for Arla Minnesota, has joined Custom Fabricat- Bob Wolter Dairy Industry Transaction Specialists serving the U.S. since 1979 Foods’ business in Germany and Austria. ing & Repair, Marshfi eld, Wisconsin, For more information please visit www.CBS-Global.com Mühleisen succeeds Winfried Meier, who as director of technical sales. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 9, 2018 — CHEESE MARKET NEWS® 7 CHEESE MARKET NEWS® Retail WATC H NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Stella brand gets updated look, adds organic products to lineup

MILWAUKEE — Found in retail cases Fresh Mozzarella, Organic Fresh Moz- nationwide, the Stella cheese brand, zarella, Parmesan, Organic Parmesan, which includes a wide range of Italian Gorgonzola, Italian Sharp, Kasseri and cheeses, has a long history dating back 3-Cheese Italian Blend. nearly a century. The Stella brand particularly appeals As the story goes, Count Bolognese, to female foodies who are seeking easy an Italian diplomat, was enamored ways to dress up their everyday meals, with Wisconsin’s rolling pastures, clear according to Kristy Klug, marketing man- waters and pure milk. To bring a little ager, Saputo Specialty Cheese. Besides bit of his homeland to this beautiful new numerous offerings for retail, the brand countryside he loved, Bolognese began also is available for foodservice. making authentic Parmesan cheese In addition to being recognized by on a small farm on Lake Nebagamon consumers for its quality, the Stella in northern Wisconsin in 1923, hiring brand has received numerous accolades a master cheesemaker from Italy. The over the years, including its Aged Asiago cheese caught the fancy of the locals, winning Best of Class at the 2017 U.S. and over the years continued to grow Championship Cheese Contest. in popularity. The Stella brand is always innovating, and the entire line received an updated Photo courtesy of Saputo Specialty Cheese new look, inspired by the Italian coun- ORGANIC OFFERINGS — Saputo, owner of the Stella brand, has tapped into consumer “The deli space tryside, at the end of 2017. Each Stella interest in organic foods by adding organic offerings to the Stella lineup. Saputo also offers cup and wedge now features a recipe organic cheeses under other brands. is very competitive, photo to inspire shoppers to make every day gourmet. and consumers “The deli space is very competitive, by adding organic offerings to the Stella campaign,” Klug says. “Through this, a are naturally drawn and consumers are naturally drawn line up. (Saputo also offers organic well-known food blogger will be cooking to the most appealing items fi rst. We cheeses under other brands.) with Stella Organic Fresh Mozzarella. to the most appealing redesigned the line in an effort to grab Keep your eyes tuned to our social media items fi rst. the attention of shoppers straight from pages to catch this campaign. We’ll be the shelf,” Klug says. posting the recipe as well as a step-by- We redesigned the line “We completed an extensive con- “We will be using step recipe video created by the blogger.” in an effort to grab sumer research project to help us make a variety of tactics The company continues to add other sound decisions on the redesign. Not only new products and packaging to the Stella the attention did this research help us determine the to market our brand as well, backing them with mar- of shoppers straight packaging design and colors that are new organic cheese, keting dollars. from the shelf.” most appealing to consumers, it also In the past year, the Stella brand provided interesting insight into their including an upcoming has focused its marketing programs on thoughts surrounding our cheeses,” Klug infl uencer marketing a few key products, including its aged Kristy Klug continues. “Our biggest takeaway from Parmesan, Klug says. SAPUTO SPECIALTY CHEESE the research was that consumers value campaign. Through Stella Parmesan is carefully aged for Stella as an easy-to-use addition that this, a well-known more than 10 months to give it a distinc- makes their everyday meals something tive and slightly nutty fl avor with a hard, The brand’s ownership and where it’s special.” food blogger will granular texture. This domestically- produced has changed over the years, but The new look has been incorporated be cooking with produced favorite is the perfect comple- the cheesemakers along the way have on the brand’s website, social media ment to any delicious pasta dish, salad followed the principles of the brand’s and a recent infl uencer marketing Stella Organic Fresh or pizza, Klug says. founders by paying close attention to campaign. The redesign received an Mozzarella.” Honing in on quality and conve- the details. Montreal-based Saputo, a American Packaging Design Award from nience, this last year the company introduced Shredded Parmesan, Shaved leading North American dairy business Graphic Design USA magazine last Kristy Klug Parmesan and a 3-Cheese Blend of with worldwide annual sales of C$11 month. This isn’t the fi rst time Stella SAPUTO SPECIALTY CHEESE billion, acquired Stella Foods in 1997 has been recognized by the magazine; shredded Asiago, Parmesan and Romano and continues building on that heritage in 2015, the Stella website won the cheeses in 8-ounce pillow bags. This style with its manufacturing and marketing Graphic Design USA American Web of packaging is new to the Stella brand expertise. Design Award, recognized for provid- Stella Organic Fresh Mozzarella and includes a hand-wrapped twist tie From shredded to crumbled and ing visitors with a high-quality user launched this past summer and is avail- at the top, re-emphasizing the brand’s sharp to sweet, today the wide range experience including unique recipes able in 4-ounce balls and 8-ounce logs. focus on quality and attention to detail. of Stella Italian-style cheeses includes and beverage pairings. “We will be using a variety of tactics to In 2018, the Stella brand is releas- Aged Asiago, Fontinella (a cheese exclu- In recent months, Saputo has tapped market our new organic cheese, includ- ing new additions to its line of Fresh sive to Saputo), Romano, Blue, Fontina, into consumer interest in organic foods ing an upcoming infl uencer marketing Turn to STELLA, page 9 a

Also in Retail WATCH: Dorothy’s debut … Page 8 Jarlsberg launches new brand campaign … Page 10

© 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — March 9, 2018 RETAIL ROUND-UP

Dorothy’s debut

Savencia Cheese USA, a France-based company with numerous operations in the United States, held a ribbon-cutting event this week for its new “Dorothy’s” brand at its plant in Lena, Illinois. The brand is named after Dorothy Demeter, a pioneer in the U.S. dairy industry. The Demeter family, former owners of the plant known as Kolb-Lena, have a long history with the facility. The brand includes two cheeses, “Comeback Cow” and “Keep Dreaming.” From left to right are Peter Sload, regional sales manager, Savencia Cheese USA; Ashish Mehta, R&D manager, Savencia Cheese USA; Nicholas Van Berkum, Iowa State University; John Brunner, business France; and Mourad Hannin, French Consulat. In the front with the rib- bon are Fred Demeter (son of Dorothy), Savencia Cheese USA; Guillaume Lacroix, General Consul of France in Chicago; Dominique Huth, CEO, Savencia Cheese USA; Dennis Bergman, village president of Lena, Illinois; Gilbert Bourgoin, plant manager, Savencia Cheese USA; Roland Barthelemy, chairman of the International Cheese Guild; and Harley Schoenfeldt, sales manager, Savencia Cheese USA. In the back of the picture are Lena’s village board members and Savencia Cheese USA team. (See “Dorothy’s brand launched in honor of dairy pioneer” in the Jan. 12, 2018, issue of Cheese Market News.) (Photo courtesy of Sebastien Lehembre, senior brand manager, Savencia Cheese USA) CMN

Sonoma Creamery introduces savory cheese snack bars SONOMA, Calif. — Sonoma Creamery is introducing crispy, savory snack bars baked from real cheese and simple ingredients. Building on the concept of Sonoma’s successful Cheese Crisp line, Sonoma Cheese Crisp Bars come in fi ve fl avors: Parmesan, Everything Cheddar, Savory Seed, Pepper Jack and Bacon Cheddar. Light and crunchy, the bars are high in protein and low in carbs, with 0 grams of sugar and 110-120 calories per 2-bar pack, the company says. “Our Cheese Crisp Bars are the per- fect solution to satisfy those midday or afternoon cravings but without all that sugar or the long ingredient list which you fi nd in most snack bars,” says John Crean, president and CEO of Sonoma Creamery. “It’s the single serve, savory snack bar option that everyone has always wanted but nobody was able to come up with until now!” In the coming months, shoppers will be able to fi nd Sonoma Cheese Crisp Bars in the bar section, check lane, grab-n-go and other merchandising areas where they usually look for bars and other better- for-you single serve snacks, the company says. The vertical packaging emphasizes the fl avors with strong color schemes, and each bar package has a window right in the center of the package where the product is visible. “We think the audience will be broad, starting with adults looking for an on- the-go healthy snack that is not sugary or loaded with whey, soy or other protein powders that make bars taste chalky and artifi cial,” Crean says. “We use only a small number of high-quality, simple ingredi- ents — nothing you can’t pronounce. For this reason, we think many parents looking for wholesome and nutritious non-sugary snacks for their kids will also gravitate towards our Cheese Crisp Bars.” The bars are made of real cheese and baked, never fried, he adds. Each bar has a target retail price point of $1.99. For more information, visit For more information please visit www.dorothyscheese.com www.sonomacreamery.com. CMN © 2018 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]) RETAILING PERSPECTIVES March 9, 2018 — CHEESE MARKET NEWS® 9 Consumers want STELLA better-for-you, Continued from page 7 convenient cheese Mozzarella including Stella Fresh Moz- zarella Pearls and Stella Sliced Fresh ROCKVILLE, Md. — Packaged Facts Mozzarella. With a clean, milky fl avor and recently released a new report, “U.S. soft, delicate texture reminiscent of the Food Market Outlook 2018,” in which fresh Mozzarella originally handmade in it examines and forecasts how current the Italian countryside, this cheese is trends across 14 food retail categories designed and packaged for convenience will infl uence growth through 2022. and is perfect for topping Caprese salads, Packaged Facts counts “the contin- Klug says. ued evolution of cheese” among the fi ve most intriguing trends and opportunities identifi ed in its 2018 outlook. “America’s love affair with cheese is “We know that today’s both deepening and evolving,” it says. “Consumers increasingly want healthier, consumer is on-the-go better-for-you cheese that isn’t only low and needs fast, Photo courtesy of Saputo Specialty Cheese in fat or sodium, but is fresh, organic and simple solutions. FORMAT VARIETY — The Stella brand offers cheese in a number of formats, including made from healthier milk.” wedges and shreds. This last year the brand introduced cheeses in 8-ounce pillow bags. Today’s busy consumers also demand That said, they don’t This style of packaging is new to the Stella brand and includes a hand-wrapped twist tie at convenience, and manufacturers con- want to serve dinners the top, re-emphasizing the brand’s focus on quality and attention to detail. tinue to offer products and packaging that are easy to use and store, and that that look or feel Stella “Taste of Authenticity” recipe and digital ads, infl uencer marketing are portable. Cheese manufacturers are rushed. We’re contest. For the promotion, Stella en- and social media campaigns, Klug says. capitalizing on snacking and on-the-go couraged consumers to submit original “We know that today’s consumer is eating trends with a slew of new products constantly developing recipes featuring Stella cheeses for a on-the-go and needs fast, simple solu- in special cuts, sizes and packs. new products chance to win up to $3,000. The top 30 tions,” Klug says. “That said, they don’t “Packaged Facts forecasts innovation recipes were prepared by professional want to serve dinners that look or feel will continue to maximize the experience that fi t those needs.” chefs, judged and photographed, and the rushed. We’re constantly developing of eating cheese with unique takes on fi nalists will be featured on the Stella new products that fi t those needs. And fl avor and indulgence, craftsmanship Kristy Klug website and social media pages in the from mobile couponing to quick in- and authenticity, and health and nutri- SAPUTO SPECIALTY CHEESE coming months. structional recipe videos, we’ve update tion,” the report says. In 2018, the Stella brand will continue our marketing tactics to better align Other key trends identifi ed in Pack- to be heavily supported through print with our consumers’ lifestyles.” CMN age Facts’ report include cereal reimag- Leveraging Saputo’s marketing prow- ined, emphasis on chocolate as “food” not ess, the Stella brand has undertaken a “candy,” a deepening of the e-commerce number of marketing campaigns, work- market for meal and snack bars, and ing with bloggers and social media to bread baked for digestive health. bring information to its target audience. For more information about the One of the brand’s national consumer report, visit https://www.packagedfacts. promotions was the recently completed com/food-beverage-market-c84/. CMN Runners promote Arla’s Lacprodan Hydro.365

VIBY J, Denmark — Brazilian marathon championships fi ve times and is the cur- runner Adriano Bastos and Danish ori- rent reigning champion. enteer and cross-country runner Maja In 2014, Alm participated in a study Alm have signed on as ambassadors for in which 18 runners took part in a one- EVERY CHEESE Lacprodan Hydro.365, the whey protein week camp consisting of 13 training ses- hydrolysate developed by Arla Foods sions. The runners were divided into two Ingredients for sports nutrition products. group of nine, with one group consuming HAS A STORY Bastos is a marathoner and triathlete traditional sports drinks containing car- with 27 years of experience in the sport, bohydrates and electrolytes before each 16 of them as a professional. His acco- session, while the other group consumed lades include winning the Walt Disney pure Hydro.365 before each session and World Marathon for seven consecutive both a sports drink and Hydro.365 after. years from 2003 to 2010 and then for an At the conclusion of each training eighth time in 2013. His personal best session, runners underwent a 4-kilometer for a marathon is 2 hours, 15 minutes run test. The results demonstrated that However, no one else has a story and 39 seconds, which was set at the the Hydro.365 athletes performed better quite like ours. World Athletics Championships in Berlin than the sports drink only group, with a Our award-winnning cheeses are crafted by artisans, in 2009. mean improvement of 17 seconds, and ensuring the higghest quality that not onlyy According to Arla, whey protein hy- they also experienced less muscle damage meets your expectations, but appeals to drolysates are proteins that have been than the other group, according to Arla. the changing tastes of your customers. fi nely chopped, or “pre-digested,” so they As ambassadors, Bastos and Alm will Embrace your inner artisan. are absorbed more quickly by the body help Arla Foods Ingredients highlight SAPUTOSPECIALTY.COMSAPUTOSPECIALTY COM | 11-800-824-3373 800 824 than standard proteins. This ensures the recovery benefits of Lacprodan they get to work faster on helping the Hydro.365 to sports nutrition users. They muscles recover after exercise, reducing are joining three existing brand ambas- recovery time between training sessions sadors: Brazilian ultramarathon runner and events, the company says. Marcio Villar, Danish Crossfi t star Filip Alm has won six gold medals in the Yang Fisker and Danish triathlete Allan orienteering world championships, Steen Olesen. including a trio of consecutive victories For more information, visit © 2018 Saputo Cheese USA Inc. All rights reserved. Stella, Black Creek®, Montchevre®, Lorraine®, Salemville®, Nikos®, Joan of Arc®, Organic Creamery®, King’s Choice® and Great Midwest® are registered trademarks used in 2015, 2016 and 2017. In cross-country, www.arlafoodsingredients.com by Saputo Cheese USA Inc. she has taken gold in the Danish national or www.hydro365.info. CMN For more information please visit www.saputospecialty.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — March 9, 2018 THE CHEESE TABLE Retailer index reveals Trader Joe’s, Costco, Amazon are top three U.S. grocery retailers NEW YORK — Customer data science • Price-focused. Aldi’s focus on customer data science, will help the older mainstream banners. company Dunnhumby recently released price and certain high-volume staple retailer focus its fi nite resources and • The second-best performing its inaugural Retailer Preference Index, categories like dairy and packaged foods attention on the customers that are the quartile of retailers include some of a comprehensive, nationwide study that secured the discount retailer with high most important to their success. This the higher performing, older grocery explores the evolving $700 billion U.S. rankings on price and overall perfor- study is intended as a fi rst step on that banners including Meijer, Publix and grocery landscape. mance. Stores that index high enough on path of understanding.” Kroger. This quartile has the highest top The study surveyed 11,000 U.S. house- price can often sacrifi ce on convenience, Other key fi ndings from the study of mind recall and the second highest holds and analyzed consumer emotional speed, digital and personalized discounts include: fi nancial performance. This group does sentiment for 59 grocery retailers and and information and still rank highly. • Price and quality are the most not perform as well as the top quartile then combined the survey data with • Quality-focused. Although Whole important preference drivers. Retailers because their price and quality scores the retailers’ fi nancial performance to Foods Market performs below average with a weak value core should focus on are not as strong, but this second group create each retailer’s preference index. on prices, it still achieves a high overall shoring up that weakness before turn- differentiates itself by excelling at The top 10 retailers with the highest score because it indexes high on quality, ing attention to other drivers such as secondary preference drivers, such as preference index scores (ranked from the study found. convenience, rewards or speed. promotions, rewards and information. 1-10) include: Trader Joe’s, Costco, • Value-focused. Trader Joe’s, Costco, • The top performing grocery retail- • Many undifferentiated mainstream Amazon, H-E-B, Walmart, Wegmans, Aldi, Sprouts Farmers Market and H-E-B all ers include relatively recent entries banners are delivering minimal value to Sam’s Club, Sprouts Farmers Market and indexed high on quality and price. into the 100-year-old supermarket their shoppers. Even though many have Whole Foods Market. • Price-focused and supported by business and are more likely to be a been shopped at for a longer period, “Does the grocery retail world re- digital execution. Walmart’s success in national banner. All of these banners, they have the weakest emotional con- ally need another top 10 list?” says digital translates into a high ranking, and except H-E-B, were either established nection. They must focus on improving Jose Gomes, managing director of the retailer also indexes high on price or began to expand around the 1980s, value perceptions and reconnect with North America for Dunnhumby. “We and convenience, the study says. Target which allowed many of them to care- their shoppers or profi tability will be a believe there is a need because other ranked second on digital execution but fully select store locations. As a result, challenge in an increasingly competitive studies either rank retailers on finan- ranked only average on the other sup- many of these banners can focus and market, the study says. cial measures or survey responses, porting factors, moving it out of the top differentiate their prices, products and For more information, visit never both. Our model captures the quartile of the study. store experience more effectively than www.dunnhumby.com. CMN complexity of customers’ preferences “We firmly believe that retailers and their actual choices by quantify- must differentiate themselves today to Jarlsberg launches new brand campaign ing the relationship between how be competitive in face of the myriad of they perceive a retailer with their options shoppers have,” Gomes says. DARIEN, Conn. — Jarlsberg Cheese is designed to foster lasting emotional emotional connection and the finan- “Differentiation begins with the retailer recently announced it has launched connections with both new and existing cial performance.” identifying the shoppers that they can its biggest-ever multifaceted advertis- consumers. Additionally, Jarlsberg will The study found that the top quartile serve better than their competition. A ing campaign in more than a decade. debut a Times Square billboard in New retailers share four effective strategies: solid customer fi rst strategy, backed by The campaign debuts this month in York City. the New York Metropolitan area, using A new microsite, www.jarlsberg.com/ a new communication brand platform, lifes-best-served, serves as the center of “Life’s Best Served With Jarlsberg.” the campaign where shoppers can fi nd The campaign runs through April 13 coupons, recipes and inspiration. Traffi c with potential to expand nationwide will be driven and supported by campaign and internationally. media that touches on all points of the The campaign, targeted toward older consumer journey, from awareness and millennials and echo boomers, will high- education to engagement and purchase light the memories people build around intent. Jarlsberg. “We are dedicated to long-term brand “As millennials and echo boomers — building to inspire shoppers nationwide, aka older millennials — enter the peak which ultimately translates to shoppers ages where rituals around family life and buying more Jarlsberg and making more cuisine are reestablished, we want to memories,” Liu says. ensure they’re reminded of Jarlsberg; its The campaign creative, all digital great taste, and the pleasant memories elements, advertising, website and me- they associate with it. After all, life’s best dia buying is being handled by Digital served with Jarlsberg,” says Valerie Liu, Surgeons with offi ces in New Haven, marketing manager, Jarlsberg Cheese. Connecticut, and New York City. Introducing The refreshed brand platform will Jarlsberg also recently partnered our Newly Expanded be leveraged across digital ads, brand with celebrity chef George Duran to ambassadors and infl uencers, in-store create Easter-themed recipes using Queso de Casa Line: mobile, digital coupons and more to Jarlsberg cheese. The recipes include ■ Made with 100% all Natural Cheese accelerate awareness, brand interest “Hop To It Jarlsberg Breakfast Egg ■ Highest Quality Shelf Stable Dipping and opportunities for purchase. The Muffi ns,” “Easter Bunny Jarlsberg Puff Cheese Available Today new platform repositions Jarlsberg as Pastry Swirls” and “Easter Basket Jarls- ■ Square Bottom Cup Design a premium-quality, versatile cheese and berg Festive Salmon Cake.” CMN ■ 36 Count Display Shippers Available

VISIT OUR WEBSITE FOR OUR Cello Whisps offered in single-serve packs FULL LINE OF PREMIUM PRODUCTS FAIRFIELD, N.J. — Schuman Cheese bacon barbecue spices. A blend of to-

SQF Level 3 has debuted new single-serve packaging mato and basil spices are paired with Certified for its Cello Whisps bite-sized crispy Cello’s award-winning Parmesan for cheese snacks. Previously available new Tomato Basil Parmesan Whisps, in 2.12-ounce resealable pouches, which can be enjoyed as a snack or Cello Whisps now are also available in lend fl avor atop a salad or pasta dish, 0.63-ounce individual serving sizes. Schuman Cheese says. The new fl avors Schuman Cheese introduced the new join the award-winning lineup of original Call us today for details: size as well as its latest fl avors of Cello varieties including Parmesan, Cheddar 2819 County Road F | Blue Mounds, WI 53517 | Ph: (608) 437-5598 Whisps at this week’s Natural Products and Asiago & Pepper Jack. Fax: (608) 437-8850 | [email protected] Expo West in Anaheim, California. New Whisps are available to both retail and www.dairyfoodusa.com Bacon BBQ Cheddar Whisps feature foodservice markets. For more informa- baked sharp Cello Cheddar and smoky tion, visit www.cellowhisps.com. CMN For more information please visit www.dairyfoodusa.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 9, 2018 — CHEESE MARKET NEWS® 11 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

CHAMPION Second: Wayne Hintz, Red Barn Fam- Third: Team Finlandia, Guggisberg • Provolone, Aged ily Farms, Appleton, Wisconsin, Aged Cheese, Millersburg, Ohio, Finlandia Best of Class: Team Clayton B, Fore- Continued from page 1 Heritage Weis Cheddar Cheese, 98.90. Swiss, 97.45. most Farms USA, Clayton, Wisconsin, Third: Wayne Hintz, Red Barn Fam- • Mozzarella Aged Provolone, 97.90. Wisconsin; and Bufarolo made by CFC ily Farms, Appleton, Wisconsin, Aged Best of Class: Team Lake Norden, Second: Al Steger, BelGioioso Cheese & Quattro Portoni, Crown Finish Caves Heritage Weis Cheddar Cheese, 98.30. Agropur, Lake Norden, South Dakota, Inc., Green Bay, Wisconsin, BelGioioso with Quattro Portoni Bergamo, Brook- • Burrata low-moisture whole-milk Mozzarella, Aged Provolone Mandarini, 97.75. lyn, New York and Italy. Best of Class: Team Aguas, Caputo 99.35. Third: Team One, Empire Cheese The three top-scoring entries in each Cheese, Melrose Park, Illinois, Bur- Second: Angela’s Team, Dairy Farm- Inc., Cuba, New York, Aged Provolone, category were: rata, 99.60. ers of America, Turlock, California, 97.50. • Cheddar, Mild (0 to 3 months) Second: Team Aguas, Caputo Cheese, whole-milk Mozzarella 2018, 98.70. • Smoked Provolone Best of Class: Team Middlebury, Melrose Park, Illinois, Burratini Third: Mozzarella, Lactalis American Best of Class: Pat Doell, Agropur, Lux- Cabot Creamery Cooperative, Middle- 4-ounce, 99.45. Group Inc., Buffalo, New York, whole- emburg, Wisconsin, Smoked Provolone bury, Vermont, Cheddar, 99.50. Third: Castelli Team 1, Castelli milk Mozzarella, 98.30. Cheese, 98.65. Second: AMPI Blair Cheese Floor, America, Ashville, New York, Burrata, • Mozzarella, Part Skim Second: Saputo’s Team, Saputo Dairy Associated Milk Producers Inc. (AMPI), 99.35. Best of Class: Ramon’s Team, Dairy Products Canada G.P., St. Laurent, Que- Blair, Wisconsin, Mild Cheddar, 99.35. • Natural Rinded Cheddar Farmers of America, Turlock, California, bec, Smoked Caciocavallo, 98.35. Third: Balderson Ched- Best of Class: Darrell Demeter, Door part-skim Mozzarella 2018 #5, 97.00. Third: Team Three, Empire Cheese dar Team, Parmalat, Win- Artisan Cheese Co., Egg Harbor, Wiscon- Second: New Wilmington Team, Dairy Inc., Cuba, New York, Smoked Provo- chester, Ontario, Balderson Mild sin, Cave Aged English Cheddar, 99.15. Farmers of America, New Wilmington, lone, 97.75. Cheddar, 99.30. Second: GVC Cheesemakers, Grafton Pennsylvania, low-moisture part-skim • Ricotta • Cheddar, Medium (3 to 6 months) Village Cheese, Brattleboro, Vermont, Mozzarella, 96.65. Best of Class: Team Calabro, Calabro Best of Class: Team Cabot, Cabot Queen of Quality Clothbound Ched- Third: New Wilmington Team, Dairy Cheese Corp., East Haven, Connecticut, Creamery Cooperative, Cabot, Vermont, dar, 98.90. Farmers of America, New Wilmington, Hand Dipped Ricotta, 99.60. Cheddar, 99.15. Third: GVC Cheesemakers, Grafton Pennsylvania, low-moisture part-skim Second: Team Sierra Cheese, Sierra Second: NZMP, Fonterra Cooperative Village Cheese, Brattleboro, Vermont, Mozzarella, 96.35. Cheese Co., Compton, California, Ricotta Group Ltd., Auckland, New Zealand, Queen of Vermont Clothbound Ched- • Provolone, Mild part skim, 99.50. Cheddar, 99.05. dar, 98.65. Best of Class: Team Three, Empire Third: Maplebrook Farm, North Ben- Third: Team Cabot, Cabot Creamery Co- • Colby Cheese Inc., Cuba, New York, 99.85. nington, Vermont, Maplebrook Farm operative, Cabot, Vermont, Cheddar, 99.00. Best of Class: Team 2 Arena, Arena Second: Team Two, Empire Cheese Ricotta Alta RA0616, 99.45. • Cheddar, Sharp (6 months to 1 Cheese, Arena, Wisconsin, Colby Deli Inc., Cuba, New York, 99.80. • Parmesan year) Longhorn, 99.40. Third: Team Clayton A, Foremost Best of Class: Tim Dudek, BelGioioso Best of Class: Balderson Cheddar Second: Laura Sant, Glanbia Nutri- Farms USA, Clayton, Wisconsin, 99.65. Turn to PARMESAN, page 12 a Team, Parmalat, Winchester, Ontario, tionals, Twin Falls, Idaho, Colby, 98.75. Balderson 1-year-old Cheddar, 99.00. Third: Sejad Zukic, Glanbia Nutri- Second: Kiel Production Team, Land tionals, Twin Falls, Idaho, Colby, 98.70. O’Lakes Inc., Kiel, Wisconsin, Sharp, • Monterey Jack 98.50. Best of Class: Team Cabot, Cabot Third: Winchester Cheddar Team, Creamery Cooperative, Cabot, Vermont, Parmalat, Winchester, Ontario, Sharp Monterey Jack, 99.05. Cheddar, 98.45. Second: Tillamook Team 1, Tillamook • Cheddar, Aged 1-2 years County Creamery, Tillamook, Oregon, Best of Class: Maple Leaf Cheesemak- Stirred Curd Monterey Jack, 98.95. ing Team, Maple Leaf Cheesemakers Third: Team Wapsie, Wapsie Valley Inc., Monroe, Wisconsin, English Hollow Creamery, Independence, Iowa, Mon- Cheddar, 99.20. terey Jack, 98.90. Second: Team Chateaugay, McCadam • Marbled Curd Cheese Cheese, Chateaugay, New York, Ched- Best of Class: Cheese Team 1, AMPI, dar, 98.60. Jim Falls, Wisconsin, Colby Jack, 99.50. Third: Jerome-Team 3, Agropur, Second: Tillamook Team 1, Tillamook Jerome, Idaho, Aged Cheddar, 98.45. County Creamery, Tillamook, Oregon, • Cheddar, Aged 2 Years or Longer Stirred Curd Marbled Curd Colby Best of Class: Suljo Alic, Glanbia Monterey Jack, 99.10. Nutritionals, Twin Falls, Idaho, Cheddar Third: Team Chateaugay, McCadam aged 2+ years, 99.30. Cheese, Chateaugay, New York, Colby Second: Juan Gomez, Glanbia Nutri- Jack, 98.90. tionals, Twin Falls, Idaho, Cheddar aged • Rinded Swiss Style Cheese 2+ years, 99.05. Best of Class: Fritz Baumgartner, Third: Stephanie Deitch, Glanbia Mountain Dairy Mühlekehr, Gourmino Nutritionals, Twin Falls, Idaho, Cheddar AG, Bellmund, Schweiz, Switzerland, aged 2+ years, 99.00. Emmentaler AOP Switzerland, 99.50. • Traditional Waxed Cheddar, Mild Second: Ruedi Studerus, Dorfkäserei to Medium Thundorf, Ruedi Studeus, Thundorf, Best of Class: Juan Hernandez, Thurgau, Switzerland, Emmentaler Glanbia Nutritionals, Twin Falls, Idaho, Switzerland AOP, 99.30. Bandage Cheddar Medium, 96.85. Third: Thomas Neuenschwander, Second: Saxon Cheese LLC, Cleve- Käserei Neuenschwander AG, Güttingen, land, Wisconsin, Old English Style Thurgau, Switzerland, Emmentaler Cheddar, aged 5 months, 96.25. AOP, 99.25. Third: Wayne Hintz, Red Barn Family • Rindless Swiss Style Cheese Farms, Appleton, Wisconsin, Heritage Best of Class: Thomas Neuen- Weis Cheddar Cheese, 96.20. schwander, Käserei Neuenschwander • Traditional Waxed Cheddar, Sharp AG, Güttingen, Thurgau, Switzerland, to Aged Bodensee Switzerland Swiss, 98.25. Best of Class: Wayne Hintz, Springside Second: Team Guggisberg, Guggis- Cheese Corp., Oconto Falls, Wisconsin, berg Cheese, Millersburg, Ohio, Aged Aged Cheddar, 99.30. Swiss Block, 97.55. For more information please visit www.genmac.com © 2018 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® — March 9, 2018 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

PARMESAN Garden Herb, 99.60. Second: Organic Rogue River Blue, Smoked Gouda Aged 8 months, 99.65. • Brick, Muenster Rogue Creamery, Central Point, Oregon, Second: Saxon Creamery Team, Sax- Continued from page 11 Best of Class: Dave Buholzer, Klon- Organic Rogue River Blue, 99.25. on Cheese LLC, Cleveland, Wisconsin, dike Cheese Co., Monroe, Wisconsin, Third: Team Troldhede, Arla Foods, Smoked Gouda Aged 3 months, 99.25. Cheese Inc., Green Bay, Wisconsin, Bel- Brick, 99.60. Troldhede, Videbaek, Denmark, SAGA, Third: Maple Leaf Cheesemaking Gioioso Parmesan, 99.20. Second: Steve Buholzer, Klondike 99.20. Team, Maple Leaf Cheesemakers Inc., Second: Lake Country Dairy Team, Cheese Co., Monroe, Wisconsin, Muen- • Blue-Veined Cheeses Monroe, Wisconsin, Aged Smoked Schuman Cheese, Fairfi eld, New Jersey, ster, 99.50. Best of Class: Arethusa Farm Dairy, Gouda, 99.15. Cello Artisan Reserve Parmesan Wheel, Third: John (Randy) Pitman, Mill Bantam, Connecticut, Arethusa Blue, • Brie 98.85. Creek Cheese, Arena, Wisconsin, Muen- 97.55. Best of Class: Lactalis, Belmont, Third: Lake Country Dairy Team, ster, 99.45. Second: Tove Beck, Team Hoegelund, Wisconsin, 2-pounds triple cream, 99.55. Schuman Cheese, Fairfi eld, New Jersey, • Havarti Arla Foods Hoegelund, Vojens, Jutland, Second: Lactalis, Belmont, Wiscon- Cello Organic Copper Kettle Parmesan Best of Class: Team Edelweiss, Denmark, Danablu/Danish Blue Cheese sin, 8-ounce Brie, 99.45. Wheel, 98.75. Edelweiss Creamery LLC, Monticello, Ekstra, 97.40. Third: Lactalis, Belmont, Wisconsin, • Alcohol Washed Rind/Smear- Wisconsin, 99.65. Third: Jim Ingvorsen, Bornholms 2-pounds Brie, 99.40. Ripened Cheese Second: Steve Stettler, Decatur Dairy Andelsmejeri, Klemensker, Bornholm, • Camembert Best of Class: Ewald Schafer, Fro- Inc., Brodhead, Wisconsin, 99.40. Denmark, Danablu, 97.35. Best of Class: Agropur, St. Hubert, magerie Schafer, Cressier, Fribourg, Third: Ron Bechtolt, Klondike • Gorgonzola Quebec, Camembert L’Extra 170-gram, Switzerland, Mont Vully Bio, 98.85. Cheese Co., Monroe, Wisconsin, 99.30. Best of Class: Jeff Allen, BelGioioso 99.45. Second: Ewald Schafer, Fromagerie • Havarti, Flavored Cheese Inc., Green Bay, Wisconsin, Bel- Second: Lactalis, Belmont, Wiscon- Schafer, Cressier, Fribourg, Switzerland, Best of Class: Ed Giamarino, Arla Gioioso CreamyGorg, 99.45. sin, 2-pounds Camembert, 99.40. Mont Vully Classique, 98.55. Foods, Kaukauna, Wisconsin, Havarti Second: Paolo Leonardi, IGOR, Third: Team Sutter, Natural Pastures Third: Team Doe Run, The Farm at Loaf with Dill, 99.35. Cameri, NO, Italy, Wheel of Gorgonzola Cheese Co., Courtenay, British Columbia, Doe Run, Coatesville, Pennsylvania, Second: Team Edelweiss, Edelweiss Piccante, 99.40. Comox Camembert, 99.35. Bathed in Victory, 98.50. Creamery LLC, Monticello, Wisconsin, Third: Michael Stub-Holm, Born- • Open Class: Soft Ripened Cheeses • Fresh Asiago Havarti Onion, 99.20. holms Andelsmejeri, Klemensker, Best of Class: Jasper Hill Farm, Cel- Best of Class: Eric Steltenpohl, Third: Steve Stettler, Decatur Dairy Bornholm, Denmark, Mycella 60+ pas- lars at Jasper Hill, Greensboro, Vermont, Saxon Creamery, Cleveland, Wisconsin, Inc., Brodhead, Wisconsin, Havarti with teurized milk solid 58 percent, 99.35. Harbison, 99.90. Whole Milk Asiago (Fresh Style) Aged Dill, 98.95. • Edam Second: Champignon North America 5 months, 99.65. • String Cheese Best of Class: Team Marum, Inc., Käserei Champignon, Lauben, Second: Team SWC, Southwest Best of Class: Damaris, Cesar’s FrieslandCampina Export, Wolvega, Bavaria, Germany, Rougette Bavarian Cheese LLC, Clovis, New Mexico, South- Cheese, Random Lake, Wisconsin, Whole Friesland, Netherlands, Frico Edam Red, 99.75. west Asiago, 99.40. Milk; Hand Stretched; Batch 3, 98.85. Mild PDO, 98.05. Third: DuVillage’s Team, La Fromag- Third: Jim Demeter, Door Artisan Second: Upstate Farms Cheese - Team Second: Royal A-ware: Cheesemak- erie DuVillage 1860 Inc., St. Laurent, Cheese Co., Egg Harbor, Wisconsin, 1, Upstate Niagara Cooperative Inc., ers Heerenveen, Royal A-ware, Almere, Quebec, Le Pleine Lune, 99.70. Crema Pressato, 98.95. Buffalo, New York, Low Moisture Part Flevoland, Netherlands, Edam Holland • Open Class: Flavored Soft Ripened • Aged Asiago (over 6 months) Skim String Cheese, 98.80. 40 percent ball, 97.85. Cheeses Best of Class: Lake Country Dairy Third: Cesar Luis, Cesar’s Cheese, Third: Team Marum, FrieslandCampi- Best of Class: Team Marin French, Team, Arthur Schuman Inc., Fairfi eld, Random Lake, Wisconsin, Whole Milk; na Export, Wolvega, Friesland, Nether- Marin French Cheese, Petaluma, Cali- New Jersey, Cello Hand Crafted Asiago Hand Stretched; Batch 1, 98.55. lands, Edam Noord/Wester PDO, 97.75. fornia, Triple Crème Brie with Black Wheel, 99.15. • String Cheese, Flavored • Gouda, Mild Truffl es, 99.40. Second: Erin Radtke, Sartori Co., Best of Class: Anthony Mongiello, Best of Class: Eric Steltenpohl, Saxon Second: Team MTC, Mt. Townsend Antigo, Wisconsin, Sartori Reserve Formaggio Italian Cheese Specialties, Cheese LLC, Cleveland, Wisconsin, Creamery, Port Townsend, Washington, Extra-Aged Asiago, 98.90. Hurleyville, New York, Strings of Cheese Gouda aged 3 months, 99.85. Tuffl estack: Truffl e Soft Ripened, 99.35. Third: Lake Country Dairy Team, Ar- Truffl e Oil & Basil, 99.70. Second: Marieke Gouda Team, Third: Champignon North America, thur Schuman Inc., Fairfi eld, New Jersey, Second: Kevin Entringer, Baker Marieke Gouda, Thorp, Wisconsin, Käserei Champignon, Lauben/Allgäu, Cello Extra Aged Asiago Wheel, 98.30. Cheese Factory Inc., St. Cloud, Wiscon- Marieke Gouda Belegen 4-6 month, Bavaria, Germany, Champignon Mush- • Baby Swiss Style sin, Jalapeno Peppers, 99.45. 99.80. room, 99.20. Best of Class: Team Steenderen, Third: Karoun Dairies LLC, Tur- Third: Marieke Gouda Team, Marieke • Gruyere FrieslandCampina Export, Wolvega, lock, California, Hand Braided String, Gouda, Thorp, Wisconsin, Marieke Best of Class: Laiterie-Fromagerie, Friesland, Netherlands, Baby Swiss marinated with Olive Oil, Garlic and Gouda Young, 99.75. Hunkeler Erich, Sommentier, Schweiz, 1, 99.45. Herbs, 99.40. • Gouda, Aged Switzerland, Gruyère AOP, 99.80. Second: Reggie Jones, Central Coast • Cottage Cheese Best of Class: Team Lutjewinkel Second: Vincent Tyrode, Fromagerie Creamery, Paso Robles, California, Holey Best of Class: Team Sal Iorio, Muuna, North-Holland Gold, FrieslandCampina Tyrode Sàrl, L’Auberson, VD, Switzer- Cow Wheel, 99.35. Princeton, New Jersey, Muuna Mango Export, Wolvega, Friesland, Netherlands, land, Gruyère AOP, 99.40. Third: Jamie Fahrney, Chalet Cheese Cottage Cheese, 99.05. North-Holland PDO Special Old Big Third: Michael Spycher, Mountain Co-op, Monroe, Wisconsin, 40-pound Second: Cottage Team, Westby Co-op Wheel, 99.75. Dairy Fritzenhaus, Gourmino AG, Len- Block Baby Swiss, 98.95. Creamery, Westby, Wisconsin, 4-percent Second: Westland, Westland Kaas zburg, Aargau, Switzerland, Le Gruyère • Feta Large Curd Cottage Cheese, 99.00. Export B.V., Huizen, Noordholland, AOP, 1704-4035 day 27, 99.30. Best of Class: Micah Klug, Agropur, Third: Quincy Team, Prairie Farms Netherlands, Old Amsterdam Original • Appenzeller Weyauwega, Wisconsin, Feta, 99.10. Dairy, Quincy, Illinois, 4-percent small 48+, 99.70. Best of Class: Elmar Stadelmann, SO Second: Steve Webster, Klondike curd cottage cheese, 98.95. Third: Gary Grossen, Babcock Hall Appenzeller Käse GmbH, Appenzell, AI, Cheese Co., Monroe, Wisconsin, Odyssey • Fresh Mozzarella Dairy, Madison, Wisconsin, Aged Gouda, Switzerland, Appenzeller Käse, 99.70. Feta, 99.05. Best of Class: Team Aguas, Caputo 99.65. Second: Marcel Gabriel, SO Ap- Third: Adam Buholzer, Klondike Cheese, Melrose Park, Illinois, Nodini • Gouda, Flavored penzeller Käse GmbH, Appenzell, AI, Cheese Co., Monroe, Wisconsin, Odyssey Knots, 99.55. Best of Class: Marieke Gouda Team, Switzerland, Appenzeller Käse, 99.65. Feta, 98.90. Second: Losurdo Foods Curd Crew, Marieke Gouda, Thorp, Wisconsin, Third: Niklaus Allenspach, SO Ap- • Feta, Flavored Losurdo Foods Inc., Heuvelton, New Marieke Gouda Onion Garlic, 99.35. penzeller Käse GmbH, Appenzell, AI, Best of Class: Team Nörager Mejri, York, Ovellini in water, 99.40. Second: Vlado Cvijetic, Glanbia Switzerland, Appenzeller Käse, 99.40. Nordex Food A/S, Nörager Mejeri, Third: Crave Brothers Team, Crave Nutritionals, Twin Falls, Idaho, Gouda/ • Open Class: Alpine Cheeses Nörager, Denmark, Salad cheese, herb Brothers Farmstead Cheese LLC, Water- Green Olives & Pimento, 99.30. Best of Class: Fromagerie Moléson oil with olives, 99.75. loo, Wisconsin, Fresh Mozzarella, 99.35. Third: Marieke Gouda Team, Marieke SA, Orsonnens, FR, Switzerland, La Second: Justin Lowery, Klondike • Blue-Veined, Exterior Molding Gouda, Thorp, Wisconsin, Marieke Fleur des Alpes, 99.65. Cheese Co., Monroe, Wisconsin, Odyssey Best of Class: Champignon North Gouda Cumin, 99.25. Second: Samuel Trachsel, Lusten- Tomato & Basil Feta, 99.70. America Inc., Käserei Champignon, • Smoked Gouda berger & Dürst SA, Walde, SG, Switzer- Third: Micah Klug, Agropur, Wey- Lauben, Bavaria, Germany, Cambozola Best of Class: Eric Steltenpohl, Saxon land, Lustenberger 1862, 99.60. auwega, Wisconsin, Feta cheese with Black, 99.40. Cheese LLC, Cleveland, Wisconsin, Turn to ALPINE, page 14 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 9, 2018 — CHEESE MARKET NEWS® 13 CLASSIFIED ADVERTISING

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ALPINE Third: Maple Leaf Cheesemaking Best of Class: Team Emmi Roth, Emmi Farmer Cheese, 99.05. Team, Maple Leaf Cheesemakers Inc., Roth USA, Monroe, Wisconsin, Roth • Open Class: Hard Cheeses Continued from page 12 Monroe, Wisconsin, Twin Grove Chipotle Chipotle Havarti Loaf, 98.85. Best of Class: Fromagerie Le Jack, 99.55. Second: Dave Turner, Glanbia Nutri- Maréchal SA, Granges-Marnand, Vaud, Third: Team Baldauf Käse, Gebr. • Pepper Flavored Monterey Jack, tionals, Twin Falls, Idaho, Red Habanero Switzerland, Le Maréchal, 98.65. Baldauf GmbH & Co. KG, Lindenberg, Ba- Medium Heat Gouda, 98.30. Second: Team Emmi Roth, Emmi varia, Germany, Alpkäse Junior, 99.55. Best of Class: Kelly Hanlett, Glanbia Third: Mosco, Cooper, Prichard, Roth USA, Monroe, Wisconsin, Roth • Washed Rind/Smear Ripened Soft Nutritionals , Twin Falls, Idaho, Red & Romesser, Yancey’s Fancy Inc., Corfu, Pavino Cheese Wheel, 97.70. Cheeses Green Habanero Peppers, 98.85. New York, Ghost Pepper Cheddar, 98.25. Third: Saxon Creamery Team, Saxon Best of Class: Jasper Hill Farm, Cel- Second: Vjekoslav Bampa, Glanbia • Latin American Style Fresh Cheese LLC, Cleveland, Wisconsin, Al- lars at Jasper Hill, Greensboro, Vermont, Nutritionals , Twin Falls, Idaho, Red Cheeses pine Style 16 months, 97.00. Willoughby, 99.85. Habanero Pepper, 98.80. Best of Class: Roberto Encarnación, • Open Class: Hard Cheeses with Second: Jasper Hill Farm, Cellars at Third: Team SWC, Southwest Cheese Tropical Cheese Industries Inc., Perth Natural Rind Jasper Hill, Greensboro, Vermont, Win- LLC, Clovis, New Mexico, Habanero Amboy, New Jersey, Queso Blanco, 99.10. Best of Class: Team Doe Run, The nimere, 99.80. Jack, 98.75. Second: Team V&V Supremo Foods, Farm at Doe Run, Coatesville, Pennsyl- Third: Von Trapp Farmstead, Cellars • Pepper Flavored Monterey Jack, V&V Supremo Foods Inc., Chicago, Queso vania, St. Malachi, 99.45. at Jasper Hill, Greensboro, Vermont, High Heat Fresco, 98.85. Second: Team Emmi Roth, Emmi Oma, 99.65. Best of Class: Adelita Smriko, Glan- Third: Marquez Brothers Inter- Roth USA, Platteville, Wisconsin, Roth • Washed Rind/Smear Ripened Semi- bia Nutritionals, Twin Falls, Idaho, Red national, Hanford, California, Queso Grand Cru Reserve Block, 99.40. soft (Semi-hard) Cheeses Habanero Pepper, 99.00. Cremoso, 98.75. Third: Naturkäserei TegernseerLand Best of Class: Moestl Franz & Team, Second: Bothwell Cheese, New Both- • Latin American Style Melting eG, Kreuth, Bayern, Germany, Tegernseer Almenland Stollenkaese GmbH, Passail, well, Manitoba, Bothwell Habanero with Cheeses Bergkas alt, 99.35. Austria, Arzberger Ursteirer matured 6 Cracked Black Pepper, 98.95. Best of Class: Dan Reed, Chula • Open Class: Flavored Soft Cheeses months, 99.55. Third: Maryann Swinney, Glanbia Vista Cheese Co./V&V Supremo Foods, Best of Class: Crave Brothers Team, Second: Yaser Yilmaz Crew, Gmund- Nutritionals, Twin Falls, Idaho, Red Browntown, Wisconsin, Oaxaca Cheese Crave Brothers Farmstead Cheese LLC, ner Molkerei, Gmunden, Austria, Habanero Pepper, 98.90. Ball, 99.10. Waterloo, Wisconsin, Marinated Fresh Gmundner Milch Traunkirchner Ra- • Open Class: Pepper Flavored Second: Sam Sweeney, Chula Vista Mozzarella, 99.50. clette 50-percent fdm, 99.45. Cheeses, Mild Heat Cheese Co./V&V Supremo Foods, Second: Dean Egnarski, BelGioioso Third: Othmar Pichler and Team, Best of Class: Team Hennings, Saputo Browntown, Wisconsin, Oaxaca Cheese Cheese Inc., Green Bay, Wisconsin, BelGio- Obersteirische Molkerei eGen, Knittel- Cheese USA, Milwaukee, Hatch Pepper Ball, 98.90. ioso Burrata with Black Truffl es, 99.45. feld, Austria, Landgräfi n Marie, 99.40. Cheddar, 99.55. Third: Jeff Mattes, Chula Vista Third: Losurdo Foods Ball Line Crew, • Washed Rind/Smear Ripened Hard Second: John (Randy) Pitman, Mill Cheese Co./V&V Supremo Foods, Losurdo Foods Inc., Heuvelton, New York, Cheeses Creek Cheese, Arena, Wisconsin, Chile Browntown, Wisconsin, Oaxaca Cheese Fresh Mozzarella with Fresh Basil and Best of Class: Moestl Franz & Team, Pepper Brick, 99.50. Ball, 98.85. Sundried Tomato, 99.20. Almenland Stollenkaese GmbH, Passail, Third: Team SWC, Southwest Cheese • Latin American Style Hard • Open Class: Flavored Semi-soft Austria, Teichalmer matured 9 months, LLC, Clovis, New Mexico, Southwest Cheeses (Semi-Hard) Cheeses 99.55. Reserve, 99.45. Best of Class: Gerardo Navarro, Que- Best of Class: Markus Hartmann, Second: Ewald Schafer, Fromagerie Scha- • Open Class: Pepper Flavored sos Navarro, Tepatitlan, Jalisco, Mexico, Sennerei Schnifi s Reg Genmbh, Schnifi s, fer, Cressier, Fribourg, Switzerland, 99.50. Cheeses, Medium Heat Cotija Añejo Navarro, 99.60. Vorarlberg, Austria, Der echte Schnifner Third: Team Emmi Roth, Emmi Roth Best of Class: Team SWC, Southwest Second: Marquez Brothers Interna- Laurentius mild, 99.40. USA, Monroe, Wisconsin, Roth Grand Cheese LLC, Clovis, New Mexico, Haba- tional Inc., Hanford, California, Cotija, Second: Lake Country Dairy Team, Cru Reserve Wheel, 99.40. nero Colby Jack, 99.10. 99.05. Schuman Cheese, Fairfi eld, New Jersey, • Pepper Flavored Monterey Jack, Second: Matt Erdley, Klondike Third: Team Emmi Roth, Emmi Roth Yellow Door Creamery Tuscan Rubbed Mild Heat Cheese Co., Monroe, Wisconsin, Odyssey USA, Monroe, Wisconsin, Roth Original Fontal Cheese, 99.10. Best of Class: Team SWC, Southwest Sweet Heat Feta, 99.05. GranQueso Wheel, 98.45. Third: Lake Country Dairy Team, Cheese LLC, Clovis, New Mexico, Pepper Third: John (Randy) Pitman, Mill • Paneer Schuman Cheese, Fairfi eld, New Jersey, Jack, 99.80. Creek Cheese, Arena, Wisconsin, Chile Best of Class: Specialty Cheese Pro- Yellow Door Creamery Bergamot Hibis- Second: Damir Vukmirovic, Glanbia Pepper Muenster, 98.95. duction Team, Specialty Cheese Co. Inc., cus Rubbed Fontal, 99.05. Nutritionals , Twin Falls, Idaho, Pepper • Open Class: Pepper Flavored Reeseville, Wisconsin, 40-pound Block • Open Class: Flavored Cheeses with Jack, 99.60. Cheeses, High Heat Paneer Cheese, 98.55. Sweet or ‘Dessert’ Condiments Second: Specialty Cheese Produc- Best of Class: Mike Matucheski, tion Team, Specialty Cheese Co. Inc., Sartori Co., Antigo, Wisconsin, Sartori EVENTS Reeseville, Wisconsin, 40-pound Block Reserve Espresso BellaVitano, 99.40. Part Skim Paneer, 98.45. Second: Mike Matucheski, Sartori Third: Specialty Cheese Produc- Co., Antigo, Wisconsin, Sartori Reserve ICTE partners with USDEC and WMMB tion Team, Specialty Cheese Co. Inc., Merlot BellaVitano, 99.35. Reeseville, Wisconsin, 40-pound Block Third: Marieke Gouda Team, Marieke for exporting, cheese marketing outlook Organic Paneer, 98.30. Gouda, Thorp, Wisconsin, Marieke • Open Class: Soft Cheeses Gouda HoneyClover, 99.30. MADISON, Wis. — International deliver ICTE 2018’s keynote address Best of Class: Bill Codr, BelGioioso • Open Class: Flavored Hard Cheese Technology Expo (ICTE) is on Wednesday, April 18, detailing key Cheese Inc., Green Bay, Wisconsin, Bel- Cheeses partnering with the U.S. Dairy Export prospects for U.S. dairy exports. His Gioioso Mascarpone, 99.60. Best of Class: Team Almena, Saputo Council (USDEC) and Wisconsin Milk address will lead into talks on trade Second: Randy Wolter, BelGioioso Cheese USA, Milwaukee, Rosemary Marketing Board (WMMB) April 17-19 challenges and opportunities from Cheese Inc., Green Bay, Wisconsin, Bel- Asiago, 99.45. at the Wisconsin Center in Milwaukee. USDEC leaders. Gioioso Crema di Mascarpone, 99.55. Second: Mike Matucheski, Sartori “ICTE 2018 will offer insight from On Thursday, April 19, WMMB will Third: Sønderhaven, 9700 Brønder- Co., Antigo, Wisconsin, Sartori Reserve the industry’s foremost authorities lead talks focused on the continued slev, Denmark, 45-1-1, 99.50. Black Pepper BellaVitano, 99.40. on dairy trade, sales and marketing growth of specialty cheese markets. • Open Class: Semi-soft (Semi-hard) Third: Jean-Louis Berthier, Glanbia –– programming we know offers real WMMB CEO Chad Vincent and WMMB Cheeses Nutritionals, Twin Falls, Idaho, White value to cheese manufacturers and Vice President of Market Research Jen Best of Class: Alpine Cheese team, Cheddar/Green Olives & Pimento, 99.00. processors in today’s competitive Walsh will reveal market data on the Alpine Cheese/Valley View, South Wayne, • Open Class: Smoked Soft and Semi- global marketplace,” says Judy Keller, latest trends before joining a panel Wisconsin, Butterkase, 99.20. soft (Semi-hard) Cheeses events director for Wisconsin Cheese of retail and foodservice buyers who Second: Team Lake Country Dairy, Best of Class: Maple Leaf Cheese- Makers Association, the organization will share their insights on what the Schuman Cheese, Fairfi eld, New Jersey, making Team, Maple Leaf Cheesemak- which, along with the Center for Dairy marketplace wants. Cello Fontal, 99.10. ers, Inc., Monroe, Wisconsin, Smoked Research, hosts ICTE. For more information, vis- Third: John (Randy) Pitman, Mill Fontina, 99.45. Secretary Tom Vilsack of USDEC will it www.cheeseexpo.org. CMN Creek Cheese, Arena, Wisconsin, Turn to OPEN, page 15 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 9, 2018 — CHEESE MARKET NEWS® 15 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

OPEN Second: Team Bel Brands USA, Bel Salami L023, 99.35. Second: Carr Valley Cheese Makers, Brands USA, Little Chute, Wisconsin, Third: Alouette Creme de Brie, Carr Valley Cheese, La Valle, Wisconsin, Continued from page 14 Kaukauna Sharp Spreadable Cheese, Savencia Cheese USA, New Holland, Black Goat Truffl e, 99.55. 99.15. Pennsylvania, Alouette Creme de Brie, Third: Carr Valley Cheese Makers, Second: Team Lake Norden, Agropur, Third: Lon Riedel, Lactalis Ameri- 99.25. Carr Valley Cheese, La Valle, Wisconsin, Lake Norden, South Dakota, Smoked low- can Group, Merrill, Wisconsin, Black • Soft Goat’s Milk Cheeses Cocoa Cardona, 99.50. moisture whole-milk Mozzarella, 99.40. Diamond Extra Sharp Spreadable Best of Class: Woolwich Dairy’s Team, • Hard Goat’s Milk Cheeses Third: Global Foods International, Cheese, 98.85. Saputo Dairy Products Canada G.P., Best of Class: Vandersterre Holland Schiller Park, Illinois, Smoked Natural • Spreadable Natural Cheeses Orangeville, Ontario, Chebrie, 99.65. Team, Vandersterre Holland, Bodegrav- Mozzarella Loaf, 99.30. Best of Class: Luana Cream Cheese Second: Aged Cheese Team, Vermont en, Zuid-Holland, Netherlands, Boer’n • Open Class: Smoked Hard Cheeses Team, Prairie Farms, Monona, Iowa, Creamery, Websterville, Vermont, Fresh Trots Honey Goat, 99.60. Best of Class: Team Meister 4, Meister Cream Cheese, 99.15. Crottin, 99.40. Second: Anne Doe, Boston Post Dairy, Cheese, Muscoda, Wisconsin, Smoked Second: Smithfi eld Cream Cheese, Third: Team Idyll, Idyll Farms, Enosburg Falls, Vermont, Boer’n Trots Cheddar, 99.60. Savencia Cheese USA, New Holland, Northport, Michigan, Idyll Pastures- Honey Goat, 99.00. Second: Team Meister 3, Meister Pennsylvania, Smithfi eld Cream Cheese, Soft,slightly tangy goat cheese, 99.20. Third: Team Gerkesklooster, Cheese, Muscoda, Wisconsin, Smoked 98.80. • Flavored Soft Goat’s Milk Cheeses FrieslandCampina Export, Wolvega, Cheddar, 99.15. Third: Product Lifecycle and Strate- Best of Class: Team Idyll, Idyll Farms, Friesland, Netherlands, Frico Chevrette Third: Troy Morfin, Glanbia Nu- gies, Schreiber Foods, Green Bay, Wis- Northport, Michigan, Idyll Pastures with Matured PDO, 98.55. tritionals, Twin Falls, Idaho, Smoked consin, Whipped Cream Cheese, 98.75. Fennel Pollen-Flavored, 99.45. • Soft Sheep’s Milk Cheeses Cheddar, 98.95. • Spreadable Natural Cheeses, Second: Team Foecking, Montchevre- Best of Class: Green Dirt Farm, • Reduced Fat Soft & Semi-soft Flavored Betin Inc., Belmont, Wisconsin, 4-ounce Weston, Missouri, Fresh Plain, 99.30. (Semi-hard) Cheeses Best of Class: Product Lifecycle and Garlic & Herb Non GMO, 99.35. Second: Brenda Jensen, Hidden Best of Class: De Graafstroom, Strategies, Schreiber Foods, Green Bay, Third: Team Adams, Montchevre- Springs Creamery, Westby, Wisconsin, Bleskensgraaf, Zuid Holland, Nether- Wisconsin, Hazelnut Cream Cheese Betin Inc., Belmont, Wisconsin, Rondin Driftless Natural, 98.50. lands, De Graafstroom 30+ Oud, 99.80. Spread, 99.85. Garlic & Herb, 99.30. Third: Moestl Franz & Team, Al- Second: Sjoerd Hiemstra, Beemster, Second: Brian Storm, Lactalis Ameri- • Flavored Soft Goat’s Milk Cheeses menland Stollenkaese GmbH, Passail, Westbeemster, Netherlands, Paradiso can Group, Merrill, Wisconsin, Rondelé with Sweet Condiments Austria, Arzberger Bellino, 98.25. Silver, 99.65. Organic Garden Vegetable Spreadable Best of Class: Team Mackenzie, Mack- • Semi-soft (Semi-hard) Sheep’s Third: Amanda Olson, Agropur, Hull, Cheese, 99.80. enzie Creamery, Hiram, Ohio, Cognac Milk Cheeses Iowa, Reduced Fat Monterey Jack - cut Third: Product Lifecycle and Strat- Fig Chevre, 99.35. Best of Class: Yan Sutterlin, La 640, 99.60. egies, Schreiber Foods, Green Bay, Second: Team Mackenzie, Mackenzie Fromathèque, Martigny-Croix, VS, Swit- • Reduced Fat Hard Cheeses Wisconsin, Strawberry Cream Cheese Creamery, Hiram, Ohio, Apricot Ginger zerland, Bio Vallée Brebidoux, 99.55. Best of Class: Day Shift 1, Glanbia Spread, 99.75. Chevre, 99.25. Second: Moestl Franz & Team, Al- Nutritionals, Twin Falls, Idaho, Reduced • Pasteurized Process Cheeses Third: Woolwich Dairy’s Team, menland Stollenkaese GmbH, Passail, Fat Cheddar, 99.05. Best of Class: Process Loaf Team, Saputo Dairy Products Canada G.P., Austria, Arzberger Aurum, 99.45. Second: Westland, Westland Kaas Associated Milk Producers Inc., Portage, Orangeville, Ontario, Chevrai Lemon Third: Arvanitis SA, Thessaloniki, Export B.V., Huizen, Noordholland, Neth- Wisconsin, Colored American Pasteur- & Lime, 98.95. Greece, Yioryo Feta Barrel Aged, 99.35. erlands, Old Amsterdam Light, 98.90. ized Process Cheese Loaf, 99.25. • Surface (Mold) Ripened Goat’s • Flavored Soft & Semi-soft (Semi- Third: Team Steenderen, Second: Prairie Farms Cheese Divi- Milk Cheeses hard) Sheep’s Milk Cheeses FrieslandCampina Export, Wolvega, sion, Prairie Farms Dairy, Rochester, Best of Class: Aged Cheese Team, Ver- Best of Class: Brenda Jensen, Hidden Friesland, Netherlands, Holland Master Minnesota, Pasteurized Process Swiss mont Creamery, Websterville, Vermont, Springs Creamery, Westby, Wisconsin, Cantenaar, 98.75. American 05RP01301801, 98.75. Coupole, 99.90. Driftless - Cranberry Cinnamon, 99.25. • Lowfat Cheeses Third: Ornua Ingredients, Hil- Second: Carr Valley Cheese Makers, Second: Brenda Jensen, Hidden Best of Class: Steve Buholzer, Klon- bert, Wisconsin, Italian American Carr Valley Cheese, La Valle, Wisconsin, Springs Creamery, Westby, Wisconsin, dike Cheese Co., Monroe, Wisconsin, #7776023IT24, 98.70. Snow White Goat Cheddar, 99.85. Driftless - Honey/Lavender, 99.20. Odyssey Low Fat Feta, 99.85. • Pasteurized Process Cheeses, Third: Cypress Grove, Arcata, Califor- Third: Brenda Jensen, Hidden Second: Ricotta, Lactalis American Flavored nia, Humboldt Fog Grande, 99.80. Springs Creamery, Westby, Wisconsin, Group, Buffalo, New York, Low Fat Best of Class: Cheesemakers Zaandam, • Washed Rind/Smear Ripened Driftless - Sundried Tomato Garlic, Ricotta, 99.70. Royal A-ware, Almere, Flevoland, Neth- Goat’s Milk Cheeses 99.00. Third: Steve Webster, Klondike erlands, Smoked Processed Goat, 99.20. Best of Class: Dummermuth • Surface (Mold) Ripened Sheep’s Cheese Co., Monroe, Wisconsin, Odyssey Second: Old Croc Cheese, Trugman- +Kursner, Fromagerie, Gimel, Vaud, Milk Cheeses Fat Free Feta, 99.70. Nash & Gilman Cheese Corp., Millburn, Switzerland, Fromage de Chèvre, 99.60. Best of Class: Green Dirt Farm, • Reduced Sodium Cheeses New Jersey, Old Croc Horseradish Pas- Second: Moestl Franz & Team, Al- Weston, Missouri, Woolly Rind, 98.30. Best of Class: Granarolo Team, Gran- teurized Process Cheddar, 99.15. menland Stollenkaese GmbH, Passail, Second: Gemma Cambero, Haci- arolo, Parma, Parma, Italy, Trecento Ital- Third: Fox, Fields, Stout, Yancey’s Austria, Silberziege, 99.55. enda Zorita, San Pelayo de Guareña, ian Cheese, 30-percent less salt, 99.25. Fancy Inc., Corfu, New York, Pasteur- Third: Moestl Franz & Team, Al- Salamanca, Spain, Flor de queso con Second: De Graafstroom, Bleskens- ized Process Cheddar with Jalapenos menland Stollenkaese GmbH, Passail, moho, 97.60. graaf, Zuid Holland, Netherlands, De & Peppadews, 99.05. Austria, Capellaro, 98.75. Third: Nettle Meadow Team, Nettle Graafstroom 35+ Belegen, 99.15. • Pasteurized Process Cheese Slices • Semi-soft (Semi-hard) Goat’s Milk Meadow Cheese Co., Warrensburg, New Third: Team Lutjewinkel North- Best of Class: Old Croc, Trugman- Cheeses York, Simply Sheep, 96.95. Holland Gold, FrieslandCampina Ex- Nash LLC, Millburn, New Jersey, Old Best of Class: Team Gerkesklooster, • Hard Sheep’s Milk Cheeses (0-3 port, Wolvega, Friesland, Netherlands, Croc Roasted Garlic & Herb Pasteurized FrieslandCampina Export, Wolvega, months) Reduced-fat semi-hard low-salt, 99.10. Process Slices, 99.10. Friesland, Netherlands, Holland Master Best of Class: Etorki Reserve, Group • Cold Pack Cheese, Cheese Food Second: Team Slice, Land O’Lakes, Geit PDO, 99.45. Savencia Cheese, New Holland, Penn- Best of Class: Team Pine River, Pine Inc., Spencer, Wisconsin, Yellow Ameri- Second: Cheeseland/Rouveen, sylvania/France, Etorki Reserve, 99.55. River Pre-Pack, Newton, Wisconsin, can Slices-Lot 32599390, 99.05. Cheeseland, Seattle/Netherlands, Dutch Second: Cheeseland/Verduin, Extra Sharp Cheddar Cold Pack, 99.55. Third: Slice Shift A, Bongards Pre- Girl, 99.20. Cheeseland Inc., Seattle/Netherlands, Second: Team Pine River, Pine River mium Cheese, Bongards, Minnesota, Third: Team CONO, Beemster, 1464 Ewephoria Medium Aged, 99.45. Pre-Pack, Newton, Wisconsin, Port Wine Processed American Swiss Slice on MB, Netherlands, Beemster Goat Cheese, Third: Jean-Paul Martin, Lactalis Cold Pack Cheese Food, 99.50. Slice, 98.35. 99.15. American Group, Buffalo, New York, Third: Team Pine River, Pine River • Pasteurized Process Cheese • Flavored Semi-soft (Semi-hard) Istara P’tit Basque Wax, 99.40. Pre-Pack, Newton, Wisconsin, Swiss and Spread Goat’s Milk Cheeses • Hard Sheep’s Milk Cheeses (3-9 Almond Cold Pack Cheese Food, 99.40. Best of Class: Birkum Ost, Arla Foods, Best of Class: Maxorata, Grupo Ga- months) • Cold Pack Cheese Spread Odense SOE, Denmark, Penny Kräuter naderos de Fuerte Ventura, Puerto Del Best of Class: Esquirrou, Group Best of Class: Team Pine River, Pine L022, 99.55. Rosario-Fuerteventura, Las Palmas, Savencia Cheese, New Holland, Penn- River Pre-Pack, Newton, Wisconsin, Pep- Second: Birkum Ost, Arla Foods, Spain, Maxorata Majorero PDO - Sem- sylvania/France, Esquirrou, 99.45. per Jack Cold Pack Cheese Spread, 99.35. Odense SOE, Denmark, Alpenmark icured with Paprika, 99.85. Turn to SHEEP, page 16 a © 2018 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® — March 9, 2018 KEYWORLD PLAYERS CHAMPIONSHIP 2007 CHEESE CONTEST

Mer, Normandie, France, AOP Isigny Cabra Natural, 98.65. Unsalted Butter, 99.25. • Drinkable Culture Products, All • Flavored Butter Flavors/All Milks Best of Class: Al Bekkum, Nordic Best of Class: Yodelay Yogurt, Madi- Creamery, Westby, Wisconsin, Garlic son, Wisconsin, Yodelay Yogurt - Pine- and Basil Butter, 99.05. apple, 99.90. Second: Pine River Dairy, Manito- Second: Ludwig Dairy, Inc., Dixon, woc, Wisconsin, Loaded Baked Potato Illinois, Kefi r - Plain, 99.85. Butter, 98.80. Third: Yodelay Yogurt, Madison, Wis- Third: Winchester Butter Team, Par- consin, Yodelay Yogurt - Rhubarb, 99.80. malat, Winchester, Ontario, Lactantia • Open Class: Shredded Cheese, Lemon Herb Butter, 98.75. Flavored & Unfl avored • Yogurt, Cow’s Milk Best of Class: Jerome - Team 4, Ag- Best of Class: West Seneca Cultured ropur, Jerome, Idaho, Sharp Cheddar Division, Upstate Niagara Cooperative Feather Shred, 98.25. Inc., Buffalo, New York, Whole Milk Second: South Production-Plymouth, Cupset Yogurt, 99.05. Great Lakes Cheese, Plymouth, Wiscon- Second: Team Schreiber, CROPP sin, Sharp 2-pound Shred, 97.75. Cooperative/Organic Valley, La Farge, Third: North 1, Great Lakes Cheese, Wisconsin, Organic Grassmilk Plain Plymouth, Wisconsin, Matchstick Par- Yogurt, 98.85. mesan, 97.70. Photo by Alyssa Mitchell/Cheese Market News Third: North Country Dairy, Upstate • Open Class: Shredded Cheese WORLD CHAMPION — Silvain Diedrichs, R&D manager with Savencia Cheese USA, New Niagara Cooperative Inc., Buffalo, New Blends, Flavored & Unfl avored Holland, Pennsylvania, stands with the World Champion Esquirrou, a hard sheep’s milk cheese made York, Whole Milk Blended Yogurt, 98.80. Best of Class: Masters Gallery Foods in France at Mauleon Fromagerie and imported by Savencia Cheese USA. • Flavored Yogurt, Cow’s Milk Inc., Plymouth, Wisconsin, Gourmet Best of Class: North Country Dairy, Cheddar Blend, 99.15. SHEEP Malone, Wisconsin, Cave Aged Chan- Upstate Niagara Cooperative Inc., Buf- Second: Masters Gallery Foods Inc., doka NZ Cheddar Style Mixed, 99.25. Continued from page 15 falo, New York, Whole Milk Yogurt - Very Plymouth, Wisconsin, Italian Cheese Second: Carr Valley Cheese Makers, Cherry, 99.20. Blend, 98.80. Carr Valley Cheese, La Valle, Wisconsin, Second: Marquez Brothers Interna- Third: Jace Johnsrud, Chula Vista Second: Fratelli Pinna, Fratelli Pinna Cave Aged Mellage, 98.70. tional, Hanford, California, Strawberry, Cheese Co./V&V Supremo Foods, Brown- Industria Casearia S.p.A., Thiese, SS, Italy, Third: Nettle Meadow Team, Nettle 98.95. town, Wisconsin, Chihuahua/Oaxaca Medoro (Pecorino Sardo DOP), 99.15. Meadow Cheese Co., Warrensburg, New Third: Team Schreiber, CROPP Blend, 98.75. Third: Dehesa de Los Llanos S.L., York, Briar Summit, 98.65. Cooperative/Organic Valley, La Farge, • Prepared Cheese Foods Albacete, Castilla La Mancha, Spain, • Hard Mixed Milk Cheeses Wisconsin, Organic Grassmilk Vanilla Best of Class: Carr Valley Cheese Queso D.O. Manchego artesano Dehesa Best of Class: Mike Matucheski and Yogurt, 98.85. Makers, Carr Valley Cheese, La Valle, de Los Llanos Curado, 98.85. Erin Radtke, Sartori Co., Antigo, Wiscon- • Flavored Lowfat Yogurt, Cow’s Milk Wisconsin, Chipotle Bread Cheese, 99.60. • Hard Sheep’s Milk Cheeses (9 sin, Sartori Limited Edition Pastorale Best of Class: Yodelay Yogurt, Madi- Second: Anthony Mongiello, Forma- months or longer) Blend, 99.85. son, Wisconsin, Yodelay Yogurt - Rhu- ggio Italian Cheese Specialties, Hur- Best of Class: World Class Sheep Second: Katie Fuhrmann and Team barb, 99.95. leyville, New York, Applewood Smoked Cheese of Wisconsin, Eckerman Sheep LaClare, LaClare Farms, Malone, Wis- Second: Yodelay Yogurt, Madison, Wis- Stuffed Mozzarella, 99.40. Co., Antigo, Wisconsin, Smooth, Mellow, consin, Chandoka, 99.80. consin, Yodelay Yogurt - Tart Cherry, 99.90. Third: Team Brunkow, Brunkow Old World Flavor, Fall 2016, 99.20. Third: Nettle Meadow Team, Nettle Third: Yodelay Yogurt, Madison, Cheese, Darlington, Wisconsin, Brun- Second: Manuel Viaño, Lácteas Cas- Meadow Cheese Co., Warrensburg, New Wisconsin, Yodelay Yogurt - Pineapple, uusto Baked Cheese Original, 99.30. tellano Leonesas S.A./Reny Picot, Fresno York, Slate Ridge, 99.75. 99.85. • Natural Snack Cheese De La Ribera, Zamora, Spain, Señorio • Open Class: All Other Milk • High Protein Yogurt, Cow’s Milk Best of Class: Jose Mora, BelGio- De Montelarreina Gran Reserva, 98.70. Cheeses Best of Class: Eric Weidman, Siggi’s ioso Cheese Inc., Green Bay, Wisconsin, Third: Angel Exojo, Manchega Ojos Best of Class: CFC & Quattro Por- Dairy, New York, Triple Cream (9-percent BelGioioso Fresh Mozzarella Snacking Del Guadiana, Daimiel, Ciudad Real, toni Bergamo, Crown Finish Caves LLC, fat) Skyr, 99.65. Cheese, 99.00. Spain, Artisan Manchego Cheese, 98.35. Brooklyn, New York/Italy, Bufarolo, 99.50. Second: Team Cabot, Cabot Creamery Second: Ben Shibler, Ponderosa • Soft & Semi-soft (Semi-hard) Second: Bruno Gritti, Quattro Por- Cooperative, Cabot, Vermont, 10-percent Dairy Products, Kewaunee, Wisconsin, Mixed Milk Cheeses toni, Cologno al Serio, Italy, Casatica, Greek Yogurt, 99.60. Ponderosa Farmstead Whisps, 98.95. Best of Class: Reggie Jones, Central 99.40. Third: Eric Weidman, Siggi’s Dairy, Third: Ben Shibler, Ponderosa Dairy Coast Creamery, Paso Robles, California, Third: Team Calabro, Calabro Cheese New York, 4-percent Fat Skyr, 99.20. Products, Kewaunee, Wisconsin, Farm- Seascape, 98.75. Corp., East Haven, Connecticut, Ricotta • Flavored High Protein Yogurt, stead Mini Whisps, 98.90. Second: Victor Martin Osona, El di Bufala, 99.35. Cow’s Milk • Natural Sliced Cheese Gran Cardenal S.A., Medina Del Camp, • Salted Butter Best of Class: Adam Buholzer, Klon- Best of Class: Team Sebastian, Valladolid, Spain, El Gran Cardenal Best of Class: Team Holstebro Mejeri, dike Cheese Co., Monroe, Wisconsin, Franklin Foods, Boca Raton, Florida, Iberico, 98.50. Arla Foods - Holstebro Mejeri, Holstebro, Odyssey Greek Yogurt Peach, 99.60. Goat Gouda Slices with Bell Pepper & Third: Mark Ruttner, BelGioioso Denmark, 20 x 250 gram Salted, 99.80. Second: Adam Buholzer, Klondike Herbs, 98.70. Cheese Inc., Green Bay, Wisconsin, Second: Jonas Nørtoft, Bornholms Cheese Co., Monroe, Wisconsin, Odyssey Second: Team Sebastian. Franklin BelGioioso Crumbly Gorgonzola with Andelsmejeri. Klemensker, Bornholm, Greek Yogurt Vanilla, 99.50. Foods, Boca Raton, Florida, Goat Gouda Sheep’s Milk, 98.05. Denmark, Lurpak salted butter - pas- Third: Steve Buholzer, Klondike Slices, 98.60. • Flavored Soft & Semi-soft (Semi- teurized - milk solid 84-percent, 99.55. Cheese Co., Monroe, Wisconsin, Odys- Third: Team Cabot, Cabot Creamery, hard) Mixed Milk Cheeses Third: Team West Springfi eld, Cabot sey Greek Yogurt Lowfat Peach, 99.40. Cabot, Vermont, Sliced Cheddar S2, Best of Class: Sirana Gligora, Kolan, Creamery Cooperative, West Springfi eld, • Yogurt, All Other Milks 98.05. Croatia, Žigljen iz vinskog dropa, 99.60. Massachusetts, Creamery Butter, 99.15. Best of Class: George Roehrig and • Cheese Based Spreads Second: Maxorata, Grupo Ganaderos • Unsalted Butter Team LaClare, LaClare Farms, Malone, Best of Class: Key Ingredient Market, De Fuerteventura, S.L., Puerto Del Rosa- Best of Class: Valio Seinäjoki butter Wisconsin, LaClare Farms Goat Milk Bath, Pennsylvania, Champagne Ched- rio- Fuerteventura, Las Palmas, Spain, team, Finlandia Cheese Inc., Helsinki, Yogurt - Blueberry, 99.15. dar, 99.70. Alisios with Paprika, 99.50. Finland, Finlandia Butter Unsalted, Second: George Roehrig and Team Second: Key Ingredient Market, Third: Sirana Gligora, Kolan, Croatia, 99.70. LaClare, LaClare Farms, Malone, Wis- Bath, Pennsylvania, Garlic Cheddar Žigljen dozreo u dropu masline, 99.45. Second: NZMP, Fonterra Cooperative consin, Goat Milk Yogurt - Strawberry, Spread, 99.45. • Surface (Mold) Ripened Mixed Group Ltd., Auckland, Auckland Cen- 98.85. Third: Michele Sawyer, Red Clay Milk Cheeses tral, New Zealand, Fonterra Te Rapa Third: Alberto Montesdeoca, Bio- Gourmet, Winston Salem, North Caro- Best of Class: David Rogers and Team Unsalted Butter, 99.45. granja Montesdeoca S.L., Guia de Isora, lina, Classic Sharp Cheddar Pimiento LaClare, LaClare Family Creamery, Third: Isigny Sainte Mere, Isigny Sur Santa Cruz de Tenerife, Spain, Yogur de Cheese, 99.30. CMN © 2018 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]) APRIL 17 Welcome Reception | APRIL 18–19 Conference and Exhibits INTERNATIONAL CHEESE TECHNOLOGY EXPO ICTE JOIN THE WORLD’S LARGEST CHEESE & WHEY PROCESSING EVENT

Nowhere else in the world will you find the educational seminars, networking opportunities, and showcase of technology, goods, and services that the International Cheese Technology Expo delivers.

Keynote Address: Growing U.S. Dairy Driving Growth of Specialty Cheeses in Multiple Global Markets Wisconsin Milk Marketing Board will reveal Secretary Tom Vilsack, President & CEO, data on trends and consumers for specialty U.S. Dairy Export Council will discuss cheese marketers and gather a panel of retail opportunities around the globe for U.S. dairy and foodservice buyers to describe what the exports, followed by a deep dive on export marketplace wants next from your company. opportunities by USDEC experts.

Dairy Ingredients in the Global Food Pathogen Control in Dairy Plants Market Innovation Center for U.S. Dairy will highlight Center for Dairy Research (CDR) looks at current research, resources, and food safety whey and milk proteins, and permeate, from topics impacting dairy manufacturers today. the perspective of competing products and what the global marketplace is seeking.

Artisan Track Cheese Workshop Cheese Quality Issues and Solutions Artisan cheesemakers will enjoy this two-day Center for Dairy Research (CDR) leads limited enrollment education track, with advice a technical session on cheesemaking on quality testing on Day 1, followed by a real improvements perfect for cheesemakers cheese-make at Clock Shadow Creamery in everywhere. Milwaukee on Day 2.

Workforce Connections Track Must-see education for your Human Resources and workforce staff, Day 1 features Managing REGISTER NOW AT: Generations in the Workplace, and Day 2 features Coaching, Talent Development, and WWW.CHEESEEXPO.ORG Performance Feedback. GOLD DIAMOND PLATINUM 2018 ICTE 2018 ICTE SPONSORS SPONSORS CHEESE AUCTION RECEPTION WELCOME RECEPTION CHAMPIONS RECEPTION OPENING KEYNOTE ICTE EXHIBITS AND NETWORKING A record-breaking 304 companies will April 17–19, 2018 | All events take place at the Wisconsin Center, Milwaukee, WI exhibit at the 2018 International Cheese EXHIBIT HOURS: WED. APR 18 11:30 A.M–5:00 P.M. | THU. APR 19 11:30 A.M.–4:00 P.M. Technology Expo. Plan your visits by reviewing our list of exhibitors now. REGISTER NOW AT WWW.CHEESEEXPO.ORG

A & B Process Systems 1633 Dorner Mfg. Corp. 1828 JLS Automation 1101 RELCO, LLC 625 ADI Systems Inc. 1740 Dow Filmtec 1834 JW Winco 1649 Reynolds Presto Products. 1647 TUESDAY, Advanced Detection Systems 538 DR Tech, Inc. 1239 Karl Schnell Inc. 338 Rieger Flow Products, LLC 546 AGC Heat Transfer, Inc. 1443 DSM Food Specialties USA, Inc. 717 KEI Steam Solutions, Inc. 1734 Rocket Industrial 738 APRIL 17 1225 Agropur Ingredients 1408 DualTemp Clauger 1848 Kelley Supply, Inc. Rockwell Automation 1751 1325 5:00–7:00 P.M. Air Quality Process 1517 DuPont 1017 Klay Instruments 1816 Roehl Refrigerated 1402 Tetra Pak Opening Airgas 1351 Ecolab Inc. 917 Koch Membrane Systems 1347 Rohde Brothers 210 Reception Alce North America, Inc. 1888 ELPLAST 413 Koss Industrial, Inc. 1117 Rubber Fab 1600 Alfa Laval Inc. 1413 Emerson 1735 Kraemer Brothers 1631 Rytec High Performance Doors 200 7:00–10:00 P.M. Allied Blending LP 1317 Endress + Hauser, Inc. 1303 Sanford Rose Associates- Krehalon USA 1704 300 Madison WCMA Young Almac srl 643 Energenecs 403 KROHNE/Durable Controls 1743 Sanitary Design Industries 1814 Professionals Event ALPMA 515 Energy Panel Structures 1446 Kusel Equipment 613 Sanitary Solutions, Inc. 1702 ALS Marshfield 1449 Enerquip, LLC 1500 L & S Electric 1602 Scan American Corp. 509 Ameridia, Division of Eurodia 1818 Enzyme Development Corp. 1822 L. W. ALLEN, Inc. 1856 WEDNESDAY, Sealed Air 1001 Ampco Pumps Co 1604 ErgonArmor Corrosion Engr. 1501 Lallemand 214 APRIL 18 Seiberling Assoc/Haskell 847 Anderson Chem/Water 303 ERIEZ 216 Laporte Consultants Corp. 1705 Separators, Inc. 310 Anderson Chem./Sanitation 305 ESE, Inc. 1248 Leibinger Inkjet 1874 8:00 A.M. TO NOON SEW-Eurodrive, Inc. 1503 Applied Science, Inc. 439 ESI Group USA 205 Liftvrac 242 Keynote Address & SGS NA, Inc 1840 APT-Advanced Process Tech. 417 Evaporator Dryer Technologies 634 Loos Machine & Automation 425 Morning Seminars Shambaugh & Son, L.P. 225 Argelith Ceramic Tiles, Inc. 252 Excel Engineering 1505 Malisko Engineering 350 Sharpe Engineering & Equipmt 502 9:00 A.M.-1:00 P.M. Arthur J. Gallagher & Co. 1810 Exhibit Systems 226 Marchant Schmidt, Inc. 941 Sheffield Machine Knife 1862 Atlantium Technologies 1842 Extrutech Plastics Inc. 630 Martin Milk Service/ Collegiate Dairy 301 Short Elliott Hendrickson, Inc. 542 AWI Manufacturing 224 F.N. Sheppard & Co. 1730 Warehousing Products Contest Masters Gallery Foods, Inc. 1215 Smart-fab International 247 Axiflow Technologies, Inc. 907 Fiberglass Solutions, Inc. 1713 A GLANCE SCHEDULE AT Socius Ingredients 1892 Badger Scale, Inc. 348 First Choice Ingredients 948 Matrix Packaging Machinery 633 11:30 A.M.-5:00 P.M. Softtrace, Ltd. 946 Baker Tilly 1301 FLAIR Flexible Packaging Corp. 1890 MCT Dairies Inc. 608 ICTE Exhibits & Spancrete 1502 Bassett Mechanical 540 FlexLink Systems Inc. 246 Mead & Hunt, Inc. 742 Complimentary Lunch Membrane Process and Spectralys 548 Batzner Pest Management, Inc. 1448 Flowtrend, Inc. 317 1546 Controls Spraying Systems Co. 1643 12:30–4:30 P.M. Bayland Buildings, Inc. 302 Fluid Handling, Inc. 240 1425 Membrane System Specialists SPX Flow, Inc. 500 Bemis Company, Inc. 817 Food Safety Net Services 443 1525 Ideas Showcase in MICRODYN-NADIR US, Inc. 1146 Stainless Technologies 1605 Bentley Instruments 551 Foreign Type Cheesemakers 611 the Exhibit Hall Midwest Refrigerated Services 1540 Staubli Corporation 231 Best Sanitizers 1870 Fortress Technology, Inc. 1313 Miles Data Technologies 1802 Storax Racking | FLEXSPACE 204 3:30–4:30 P.M. BioAir Solutions, LLC 1808 FOSS North America 1201 Minebea Intec USA, Inc. 1738 StrategyBytes 1717 Collegiate Contest Bioionix, Inc. 441 Foth 243 Miron Construction Co. 1400 Stuart W. Johnson & Company. 505 Awards Ceremony Boldt Company, The 1729 Fremont Industries, Inc. 1609 MOCON, Inc. 610 Sulbana Inc. 1417 Boson Company 746 Fristam Pumps USA 1401 M-Tek, Incorporated 1611 Sweetener Supply Corp. 1011 5:00–7:00 P.M. Bruker Optics, Inc. 1625 Fromagex 213 Symbiont Science, Engr & Chr. Hansen Reception Multi-Conveyor LLC 1404 401 Bulk Lift International 1708 Gamay Food Ingredients 1550 Constr. MULTIPOND America, Inc 733 & Auction of Champion Bunzl Processor Division 1603 Garon Foods Inc. 1111 Symphonic Water Solutions, 1742 Multivac, Inc. 601 Inc. Cheeses Burkert Fluid Control Systems 1439 GEA 741 Munters Corporation 1051 Synder Filtration 950 C2AE 1854 General Machinery Corp. 1701 Natec USA 1737 TC Transcontinental Packaging 1806 Caloris Engineering 233 GHD Services 1451 THURSDAY, National Utilities Company 632 Technology Group International 547 Cargill Salt 710 G-M-I, Inc. 1410 APRIL 19 Nelson Jameson 617 Tecnal 1710 CEM Corporation 1447 Golden Industrial Refrigeration 1832 Nercon 249 Tetra Pak, Inc. 1025 Center for Dairy Research 925 Great Northern Corp. 1601 8:00–9:15 A.M. NGI Leveling Systems 1836 Thurne 701 CES/Foodlogistik USA 1703 Green Bay Machinery 239 Industry Recognition Northfield Corporation 549 Toray Membrane USA 501 Cheese Market News 409 Green Bay Packaging Inc. 1411 Breakfast Northland Laboratories 304 Trilogy Essential Ingredients 1750 Cheese Reporter 330 Guy Metals 1707 Nutricepts, Inc. 1538 Tweet-Garot Mechanical 1047 Chem Aqua 1731 GWS Supply 648 9:30 A.M. TO NOON optek-Danulat, Inc. 1246 UltraSource LLC 217 Chemseal, Inc. 1820 Haden & Custance 1430 Morning Seminars Orbis MES Ltd. 1868 United Industries 641 Cherney Microbiological Svcs. 1725 HaF Equipment USA 1207 Packaging Corp. of America 346 United Salt Corp. 211 Chr. Hansen, Inc. 833 Handtmann 1617 11:30 A.M.-4:00 P.M. Page & Pedersen International 405 Urschel Laboratories 935 Clayton Industries 1147 Harpak-ULMA 1433 ICTE Exhibits & Parker Hannifin Corp. 1305 Vacuum, Pump & Compressor 1715 Clean Logix 849 Hart Design & Mfg., Inc. 1719 Complimentary Lunch Paul Mueller Company 1504 Valcour Process Technologies 404 Clean Water Technology 1727 Hartness International 236 Payroll Company, The 1812 Valley Cold Transit & Storage 238 12:30–3:30 P.M. Code Tech Corp. 1441 Hayssen Flexible Systems 342 Pentair Sudmo 1309 VC999 Packaging Systems 747 CODEX-ING Biotech Heritage Manufacturing, Inc. 1434 Ideas Showcase in 510 Ingredients Perten Instruments 1548 Viking Masek Global Hydrite Chemical Co. 901 the Exhibit Hall 600 Packaging Tech Complete Filtration Resources 431 Plastopil Hazorea Company 212 Hypred USA 639 Vivolac Cultures Corp 1250 Concare 208 POWER Engineers 646 5:00–8:30 P.M. I+S Group ISG 1864 VNE Corporation 503 Coveris 325 ProActive Solutions USA 1510 Champions Reception ICL Food Specialties 1746 W.M. Sprinkman Corp. 748 CP Packaging LLC 206 ProAmpac 525 & World Championship ID Technology 1830 Walker Engineered Products 604 Creative Business Services 402 Probst Group, The 334 Cheese Contest IFM Efector 449 Watson-Marlow Fluid CRYOCARB Inc. 1709 ProFood World 1739 1732 Awards Banquet Ilapak, Inc. 1748 Technology CSK Food Enrichment 531 ProLeiT 1858 Webber/Smith Associates 1049 IMA Dairy & Food USA, Inc. 651 8:30–MIDNIGHT Custom Fabricating & Repair 431 ProSpect Analytical 1333 Weber, Inc. 711 IML Containers 1733 Technology CVP Systems 701 Afterglow Reception WeighPack Systems, Inc. 1876 iNECTA 1747 Protect-all Inc 1860 Cybertrol Engineering 1844 Weimer Bearing & Transmission 1866 Ingredients Inc. 1745 Protective Coating Specialists 400 Dairy Connection Inc. 609 Werner Electric Supply 1340 Ingredion 1412 PS Seasoning/Pro Smoker/ Dairy Industries International 1148 244 Vortron WI Aging & Grading Cheese International Dairy Foods Assn. 1641 708 DairyChem 234 Inc. International Machinery Qcomp 250 508 Winpak 201 Data Specialists, Inc. 1639 Exchange QLC, Inc. 1331 Wisconsin Milk Marketing Bd 925 DCI, Inc. 1542 International Media & Cultures 218 Quadbeam 650 Witt Gas Controls, LP 1151 Delkor Systems, Inc. 725 Investors Community Bank 1450 Qualtech 811 Wonderware Midwest 535 Exhibits are Delta 3 Engineering, Inc 1741 IPL, Inc. 1838 Quest Industrial 1041 Yamato Corporation 1403 Deville Technologies, LLC 801 ISA Corporation 550 R. Mueller Service & Equipment 712 Zepnick Solutions, Inc. 1241 FREE to Dairy Dirty Ducts Cleaning 411 Ivarson Inc. 515 R.D. Smith Co., Inc. 447 Zhejiang MEY Membrane Diversey 1338 J. Rettenmaier USA 504 647 RapidPak 701 Tech Co Manufacturers Dixon Sanitary 1700 Jay R. Smith Mfg. 251 Reiser 1101 DORAL Corporation 1651 John Maye Company, Inc. 230