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y S Outshred Your Competition REPORTER www.URSCHEL.com Vol. 144, No. 11 • Friday, August 30, 2019 • Madison, FDA Sets Sept. 27 Public Meeting, US, Japan Reach Agreement In Seeks Comments On Standards Principle On Trade Biarritz, France—The US and Agency Wants To Learn may be submitted electronically, how to modernize its SOI regula- Japan have reached an agreement at www.regulations.gov; the docket tions. FDA is also interested in in principle on a deal that involves More About Making number is FDA-2018-N-2381. learning whether it can achieve ‘Horizontal’ Changes To agriculture and other areas, Presi- This effort is part of FDA’s multi- its standards of identity modern- dent Trump and Japanese Prime Provide More Flexibility year Nutrition Innovation Strategy ization goals in ways that produce Minister Abe announced Sunday. cost savings. Silver Spring, MD—The US (NIS), which was announced on “It’s a very big transaction, and FDA began establishing Food and Drug Administration Mar. 29, 2018, by then-FDA Com- we’ve agreed in principle. It’s bil- standards of identity to promote (FDA) this week announced that missioner Scott Gottlieb. The NIS lions and billions of dollars,” Trump honesty and fair dealing in the it will hold a public meeting late focuses on, among other things, said. “It’s a, really, tremendous deal interest of consumers shortly after next month entitled “Horizontal providing incentives for food man- for our farmers” and ranchers. the Federal Food, Drug, and Cos- Approaches to Food Standards of ufacturers to produce products that “We still have some remaining metic Act was enacted in 1938. Identity Modernization.” have more healthful attributes. work that has to be done at the Since then, the agency has estab- The meeting’s purpose is to give Under the NIS, FDA is seeking working level, namely finalizing lished more than 280 SOI for a interested persons an opportunity to modernize food SOI in a man- the wording of the trade agreement wide variety of food products. to discuss FDA’s effort to mod- ner that will achieve three primary and also finalizing the content of Some 37 percent of all current ernize food standards of identity goals: protect consumers against the agreement,” Abe said. “But food standards of identity are for (SOI) and provide information economic adulteration; maintain we would like to make sure that dairy products, according to the about changes the agency could the basic nature, essential char- our teams would accelerate the International Dairy Associa- make to existing SOI, particu- acteristics, and nutritional integ- remaining work for us to achieve tion (IDFA). larly changes that could be made rity of food; and promote industry this goal of realizing the signing of SOI typically set forth permitted across categories of standardized innovation and provide flexibility the agreement on the margins of ingredients, both mandatory and foods (i.e., horizontal changes) to to encourage manufacturers to pro- optional, and sometimes specify the UN General Assembly at the provide flexibility for the develop- duce more healthful foods. the amount or proportion of each end of September.” ment of healthier foods. To inform this effort, FDA is ingredient. Many SOI also desig- Last week, 70 US dairy compa- The public meeting will be held seeking information from inter- nate the method of production. A nies, cooperatives and associations on Friday, Sept. 27, 2019, at the ested stakeholders to learn what food is misbranded if it purports to asked key US officials to “move Hilton Washington DC/Rockville changes have occurred in food pro- be or is represented as a food for quickly” to secure a “strong trade Hotel in Rockville, MD. duction and manufacturing that which a SOI has been established deal with Japan that brings signifi- Comments on horizontal impact industry’s ability to comply but fails to conform to the stan- cant benefits to the dairy industry.” approaches to food standards of with current SOI regulations and dard, FDA noted. Japan is the fifth-largest overseas identity modernization may be sub- what the agency should be aware market for the US dairy industry. mitted until Nov. 12, 2019. They of when reviewing and exploring • See Food Standards, p. 11 Japan is a “significant market” for US agriculture exports, and “by removing existing barriers for our USDA Expects Small Babcock Hall, Prairie Farms, products, we will be able to sell Drop In US Dairy Top WDE Contest more to the Japanese markets,” US Secretary of Agriculture Sonny Exports In Fiscal Madison—The University of This year’s 17th annual con- Perdue said. Wisconsin-Madison’s Babcock test, sponsored by the Wiscon- “We look forward to reviewing 2020; Dairy Imports Hall Dairy took top honors as the sin Dairy Products Association the details of the agreement,” said Expected To Increase Cheese & Grand Cham- (WDPA), received a record Zippy Duvall, president, American pion of the World Dairy Expo 1,536 entries from dairy proces- Farm Bureau Federation. Washington—The US Depart- (WDE) Championship Dairy sors throughout North America, ment of Agriculture (USDA), Product Contest here late last up significantly from last year’s in its quarterly Outlook for US week. total of 1,402. Agricultural Trade report released Babcock Hall’s winning Gouda “During the past 16 years, we Based Dairy Thursday, reduced its forecast for entry earned a perfect score of have truly seen a remarkable Ingredient Production dairy product exports in fiscal year 2018; ADPI 100.00 in the Smoked Flavored level of support by the North 2020 while raising its dairy import Natural Cheese category. American dairy industry for this forecasts for both fiscal 2019 and Prairie Farms Dairy of Car- contest,” said WDPA executive 2020. bondale, IL, was selected as the director Brad Legreid. USDA’s forecast for fiscal year Grade A Grand Champion for As the only all-dairy product 2019 dairy exports is unchanged its Lowfat Cottage Cheese with a contest of its kind in the world, from May, at $5.6 billion. The score of 99.80 in the Low and the dairy industry has learned the fiscal 2020 dairy export forecast No Fat Cottage Cheese class. myriad benefits accrued from par- is down $100 million from fiscal Kemps of Cedarburg, WI, ticipating in the contest, he said. 2019, at $5.5 billion. took home the Ice Grand Judging took place here last Dairy exports during fiscal 2018 Champion title with its Sweet Me week at Madison Area Technical Dry Whey: 25% Lactose: 28% had totaled $5.576 billion. During Lemon Bar entry in the Cookies College’s Culinary Arts School. Permeate: 27% WPC 35: 5% the first nine months of fiscal 2019 & Cookie Dough class WPC80: 8% WPI: 3% • See Trade Forecasts, p. 12 with a score of 99.75. • See WDE Dairy Contest, p. 8 Mod Whey: 1% Cond Whey: 3% Page 2 CHEESE REPORTER August 30, 2019

Past Issues Read this week’s issue GUEST EDITORIAL or past issues of Cheese Reporter on your mobile phone or tablet by scanning this ...in order to make lasting change, QR code. JULIE SWENEY it takes gradual steps, and today, it Cheese Reporter Publishing Co. Inc. ©2019 means making sure that 1 percent flavored remains in our school 2810 Crossroads Drive, Suite 3000 Director of Communications & Marketing Madison, WI 53718-7972 cafeterias. (608) 246-8430 • Fax (608) 246-8431 FarmFirst Dairy Cooperative http://www.cheesereporter.com e: [email protected] DICK GROVES Publisher/Editor e-mail: [email protected] 608-316-3791 When Dairy Milk Options Are Expanded For Schools, Everyone Wins MOIRA CROWLEY Back to school ads are everywhere lowfat (1 percent) nutrients is at, especially as more Specialty Cheese Editor e-mail: [email protected] and it seems the last few weeks of from school lunches, breakfasts, and more research confirms the 608-316-3793 summer are quickly passing us by. and other school food options. A benefits of dairy . However, KEVIN THOME Before we know it, Labor Day will study by the Milk Processor Edu- in order to make lasting change, Advertising & Marketing Director have come and gone and teach- cation Program, which is overseen it takes gradual steps, and today, e-mail: [email protected] ers and students will be back in by the USDA, found a 7 percent it means making sure that 1 per- 608-316-3792 their classrooms, kicking off a new drop in the amount of milk kids cent flavored milk remains in our BETTY MERKES Classifieds/Circulation Manager school year. were drinking in school between school cafeterias. e-mail: [email protected] As we all know, one of the keys the 2011-12 and 2015-16 school What’s interesting is that when 608-316-3790 for our children to learn effectively years. USDA’s Food and Nutri- 300 schools offered 1 percent REGULAR CONTRIBUTORS: is making sure we meet their nutri- tion Service has also stated that flavored milk in the 2017-2018 Jen Pino-Gallagher, Bob Cropp, Neville tional needs and milk is part of the milk consumption has declined in school year, they found students McNaughton, Dan Strongin, John Umhoefer recent years. in 73 percent of the schools liked You can e-mail our contributors at: solution. While we are investing [email protected] heavily in their educational needs, While the dairy industry was 1 percent flavored milk better, 58 we need to do more in the area of successful in getting USDA percent of schools experienced The Cheese Reporter is the official child nutrition. to recently adopt a regulatory an increase in milk sold, and 82 publication of the following associations: According to the USDA and change to allow schools to offer percent of schools reported it was California Cheese & Butter Association US Department of Health and lowfat (1 percent) flavored milk easy or very easy to accommodate Lisa Waters, 1011 Pebble Beach Dr, Clayton, CA 94517 Human Services, American chil- to students, what is needed is a 1 percent flavored milk within the dren and adolescents over four permanent solution. Bipartisan calorie maximums for their menus. Central Wisconsin Cheesemakers’ and Buttermakers’ Association years of age are not consuming legislation has been introduced Allowing lowfat flavored milk in Jim Mildbrand enough dairy to meet the Dietary thanks to US Reps. Joe Court- schools is consistent with USDA’s [email protected] Guidelines for Americans recom- ney (D-CT) and Glenn Thomp- and the US Department of Health Cheese Importers Association of America mendations. Milk is a powerhouse son (R-PA) who have authored and Human Services’ Dietary 204 E St. NE, Washington, DC 20002 of key nutrients young kids need the School Milk Nutrition Act Guidelines for Americans…so let’s Eastern Wisconsin Cheesemakers’ and to grow. In fact, milk is the lead- of 2019, a bill that maintains the maintain this option. Buttermakers’ Association Barb Henning, Henning’s Cheese ing food source of three of the four option for schools to offer low- What can we do? Contact your 21812 Ucker Road, Kiel, WI 53042 nutrients that are of greatest con- fat (1 percent) flavored milk to congressional representatives and International Dairy-Deli-Bakery Association cern for American children ages students. The bill also reaffirms tell them that the health of today’s 8317 Elderberry Road, Madison, WI 53717 2-18 including calcium, vitamin D that milk offered in schools must school children matters to you - Butter & Cheese Institute and potassium. So why aren’t kids be consistent with current Dietary and ask them to support the School Terry S. Long, 19107 Factory Creek Road, these days consuming milk like the Guidelines for Americans. Milk Nutrition Act of 2019. Jamestown, MO 65046 generations before them? This is an important first step. Passing this legislation supports Cheese Association There is a widely recognized And honestly, stopping at 1 per- the health and habits of today’s Ed Price, Fremont, NE 68025 decline in the amount of milk cent is still not good enough school children by reminding New York State Cheese Manufacturer’s Assn kids are drinking at school. This for our children, if we truly care them of the great taste of milk, Kathyrn Boor, 11 Stocking Hall, Cornell University, Ithaca, NY 14853 decline coincides with a 2012 about their nutrition. Whole milk which dairy farmers have known regulatory change which barred is where the real powerhouse of all along… Milk does a body good. North Central Cheese Industries Assn Lloyd Metzger, SDSU, Box 2104, Brookings, SD 57007 North Dakota Cheese Makers’ Assn Editor’s Note: from Maine to California. That’s dropping at schools; it’s drop- Chuck Knetter, Medina, ND 58467 pretty impressive in today’s politi- ping, period. Per capita fluid milk Swiss Cheese Association We’d like to thank Julie Sweney cal climate. consumption has fallen from 247 Lois Miller, P.O. Box 445, Sugar Creek, OH 44681 for submitting the above Guest Further, this isn’t the only pounds in 1975 to 149 pounds Editorial on getting more milk school milk-related bill that’s in 2017, and beverage milk sales State Dairy Association Howard Bonnemann, SDSU, Box 2104, options back into schools. been introduced in the House this dropped by almost 6.4 billion Brookings, SD 57007 It’s an especially timely topic year. Rep. Glenn Thompson also pounds between 2010 and 2017. Southwestern Wisconsin as schools open across the United introduced the Whole Milk for One of the few bright spots in Cheese Makers’ Association States. Healthy Kids Act of 2019, which the fluid milk picture is whole Myron Olson, Chalet Cheese Coop, allows schools participating in the milk, sales of which grew by about N4858 Cty Hwy N, Monroe, WI 53566 It’s worth noting that there’s a fair amount of bipartisan support National School Lunch Program 1.8 billion pounds from 2013 to Wisconsin Association for Food Protection Bob Wills in Congress for the School Milk to serve flavored and unflavored 2017. PO Box 620705, Middleton WI 53562 Nutrition Act; as of Monday, Aug. whole milk. And that’s without whole milk Makers’ Association 26, the legislation had a total of This bill has attracted 31 co- being available in schools. John Umhoefer, 5117 W. Terrace Dr., 37 co-sponsors, including 25 origi- sponsors, including nine original Suite 402, Madison, WI 53718 nal co-sponsors. These co-spon- co-sponsors. Wisconsin Dairy Products Association Cheese Reporter welcomes letters to the Brad Legreid, 8383 Greenway Blvd., sors include 22 Democrats and 15 Finally, it’s worth mentioning editor. Comments should be sent to Dick Middleton, WI 53562 Republicans, from states ranging that milk consumption isn’t just Groves, at [email protected].

CHEESE REPORTER (Publication Number: ISSN 0009-2142). Published weekly by Cheese Reporter Publishing Co. Inc., 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972; Phone: (608) 246-8430; Fax: (608) 246-8431. Subscriptions: $140.00 per year in USA; Canada and Mexico: $195.00 per year; other foreign subscribers, please write for rates. Advertising and Editorial material are copyrighted material. Any use without publisher’s consent is prohibited. Cheese Reporter does not endorse the products of any advertiser or any editorial material. POSTMASTER: If undeliverable, Form 3579 requested. Periodicals postage paid at Madison, WI. Address all correspondence to: Cheese Reporter, 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972 August 30, 2019 CHEESE REPORTER Page 3

Domestic WPI utilization totaled Production of reduced lactose In 2018, Whey-Based Dairy Ingredients 56.2 million pounds, down 21.1 and reduced minerals whey in Used In Food Fell; Animal Feed Use Up percent from 2017. 2018 totaled 56.9 million pounds, Sports bars was the primary down 6.3 percent from 2017. Elmhurst, IL—The whey-based Production of WPC (50.0 to WPI use in 2018, at 27.4 million Domestic utilization totaled 10.4 dairy ingredients reported as being 89.9 percent protein) last year pounds, down 20.3 percent from million pounds, down 40.2 per- utilized domestically in human totaled 314.6 million pounds, up 2017, followed by prepared dry cent from 2017. The confectionary foods in 2018 totaled 1.16 bil- 3.3 percent from 2017. Domestic mixes and dry blends, 11.8 million industry remained the primary use, lion pounds, down 0.3 percent use totaled 145.9 million pounds, pounds, down 20.8 percent; sports although 2018 use by that industry, from 2017, according to American up 21.9 percent from 2017. powders, 7.2 million pounds, down at 5.8 million pounds, was down Dairy Products Institute’s (ADPI) Key uses for WPC (50-89.9 per- 17.2 percent; and sports beverages, 42.6 percent from 2017. recently released annual Dairy cent) in 2018, with comparisons 3.7 million pounds, up 5.7 percent. Whey permeate production last Products Utilization and Production to 2017, were: sports powders, 65.9 Concentrated whey solids pro- year is estimated at 1.11 billion Trends report. million pounds, up 0.3 percent; duction last year totaled 109.2 mil- pounds, up 1 percent from 2017. Each year, ADPI collects mar- sports bars, 18.1 million pounds, lion pounds, up 2.4 percent from Domestic whey permeate utiliza- ket data from its members and up 41.4 percent; dairy industry, 2017. Domestic utilization totaled tion was an estimated 21.7 million other dairy industry participants 15.6 million pounds, up 136.4 per- 100.2 million pounds, down 0.3 pounds, up 5.3 percent from 2017. on ways in which the milk-based cent; and prepared dry mixes and percent from 2017. The dairy industry was the primary and whey-based dairy ingredients dry blends, 13.6 million pounds, up The dairy industry remained the use, utilizing 12.4 million pounds, they distribute are used. ADPI’s 8.8 percent. primary use of concentrated whey up 6.9 percent from 2017. annual Trends report contains the Whey protein isolate produc- solids; 2018 dairy industry use Lactose production in 2018 only industry-wide data collected tion in 2018 totaled 121.5 million totaled 86.3 million pounds, down on the commercial uses of dry and pounds, up 4 percent from 2017. 1.8 percent from 2017. • See ADPI Whey Report, p. 4 condensed , whey products and lactose ingredients. Total USDA reported produc- tion of whey-based dairy ingre- dients in 2018 was 4.07 billion pounds, including an estimated 1.11 billion pounds of whey per- meate, an increase of 0.9 percent from 2017. Dry whey production in 2018 totaled 999.4 million pounds, down 3.5 percent from 2017. Domestic dry whey utilization in human food totaled 413.6 million pounds, down 9.9 percent from 2017. The dairy industry remained the primary use of dry whey, utiliz- ing 198.1 million pounds in 2018, down 4.3 percent from 2017. Other key dry whey uses last year, with comparisons to 2017, included: prepared dry mixes and dry blends, 85.1 million pounds, down 11.4 percent; baking industry, 37.7 mil- lion pounds, down 32.7 percent; and confectionery industry, 21.3 million pounds, down 36.4 percent. Production of whey protein con- centrate last year totaled 514 mil- lion pounds, up 5.1 percent from 2017. Domestic WPC utilization totaled 238.4 million pounds, up 24 percent from 2017. Sports powders was the primary use of WPC, utilizing 78.4 million pounds, up 45.2 percent from 2017. Other key WPC uses last year, with comparisons to 2017, included: dairy industry, 37.9 million pounds, up 5.9 percent; infant formulas, 27 million pounds, down 14.3 percent; and sports beverages, 26.6 million pounds, up 129 percent. Production of WPC (25.0 to 49.9 percent protein) last year totaled 199.4 million pounds, up 8.1 percent from 2017. Domestic use totaled 92.5 million pounds, up 27.4 percent from 2017. The three key uses of WPC (25.0-49.9 percent) last year, with comparisons to 2017, were: infant formulas, 32.1 million pounds, up 65.5 percent; dairy industry, 27.6 million pounds, up 11.7 percent; and prepared dry mixes and dry blends, 23.9 million pounds, up 214.5 percent. For more information, visit www.tetrapakusa.com Page 4 CHEESE REPORTER August 30, 2019

ADPI Whey Report 2017. The dairy industry remained totaled 116.9 million pounds, up Continued from p. 3 the primary domestic NDM use; 4.7 percent from 2017. 2018 utilization totaled 439.5 mil- The dairy industry was the pri- from our totaled 1.16 billion pounds, up lion pounds, down 12 percent from mary dry use last year, 3 percent from 2017. Domestic 2017. at 60.7 million pounds, up 0.3 per- utilization totaled 319.2 million Within the dairy industry, hard cent from 2017, followed by pre- archives pounds, up 5.6 percent from 2017. cheese remained the primary use, pared dry mixes and dry blends, at Key uses of lactose last year, with utilizing 194.2 million pounds of 27 million pounds, up 5.5 percent. 50 YEARS AGO comparisons to 2017, were: con- NDM, up 22.8 percent from 2017. Milk protein concentrate pro- Aug. 29, 1969: Monroe, WI— fectionary industry, 115.2 million Other key dairy uses, with compar- duction last year totaled 145.6 The Monroe Cheese Co-op here pounds, up 1.1 percent; infant for- isons to 2017, were: frozen desserts, million pounds, up 5.3 percent will close by the end of the month mulas, 92.5 million pounds, down 71.6 million pounds, down 39.7 from 2017. Domestic MPC utiliza- due to declining milk supplies, 0.3 percent; dairy industry, 27.1 percent; dry dairy blends, 32.2 mil- tion totaled 157.5 million pounds, cheese maker Karl Mueller said million pounds, up 9.3 percent; lion pounds, down 69.4 percent; down 12.3 percent from 2017. this week. An increasing number and prepared dry mixes and dry and , 22.2 million Key MPC uses in 2018, with of dairy farmers are transferring blends, 26.8 million pounds, up pounds, down 35.5 percent. comparisons to 2017, were: main- to grade A milk production and 6.8 percent. Beyond the dairy industry, other stream nutrition, 39.2 million much of the milk is being picked Whey-based dairy ingredients key uses of NDM last year, with pounds, down 9.7 percent; sports up with free hauling, he said. reported sold domestically for use comparisons to 2017, were: con- beverages, 30.9 million pounds, in animal feed totaled 368.2 mil- fectionery industry, 210 million down 6.1 percent; dairy industry, Phoenix, AZ—Sarival Guernsey lion pounds in 2018, up 18.5 per- pounds, down 15.1 percent; bak- 25.3 million pounds, down 4.6 Farms of Glendale and producer cent from 2017. ing industry, 37.1 million pounds, percent; and baking industry, 23.4 of “Go,” a filled milk product, up 36.4 percent; and prepared dry million pounds, down 4.5 percent. filed suit here for triple dam- Milk-Based Dairy Ingredient Use mixes and dry blends, 25 million “Understanding the global mar- ages of $187,323 against United Total USDA reported production pounds, up 40.4 percent. ket for dairy ingredients — the Dairymen of Arizona; Arizona of milk-based dairy ingredients Dry whole milk production last production and utilization trends Milk, Inc.; and the American last year was 3.512 billion pounds, year totaled 143.6 million pounds, as well as changing export num- Dairy Association. The suit was including an estimated 72 million up 17.3 percent from 2017. bers — is crucial for developing filed in response to a public rela- pounds of milk permeate, a decline Domestic dry whole milk utiliza- a successful marketing strategy to tions campaign pointing out the of 0.2 percent from 2017. tion totaled 130.3 million pounds, increase the worldwide use of these differences to consumers between US production of nonfat dry up 19.4 percent from 2017. The nutritious and functional prod- real milk and artificial products. milk in 2018 totaled 1.774 billion confectionery industry remained ucts,” said Steve Griffin, ADPI’s pounds, down 3.4 percent from by far the primary use, at 95.6 mil- director of finance and editor of 25 YEARS AGO 2017, while output of skim milk lion pounds, up 20.3 percent from the report. Aug. 26, 1994: Elkhorn, ID— powder, at 567 million pounds, was 2017. All ADPI members and survey Alan Reed of Reed’s Dairy, Inc. up 7 percent. Production of dry buttermilk in participants receive one compli- was elected president of the Domestic NDM utilization 2018 totaled 118.1 million pounds, mentary PDF version of the report, Idaho Milk Processors Associa- in 2018 totaled 813.8 million up 4.6 percent from 2017. Domes- which is also available for purchase tion here this week. Reed suc- pounds, down 13.1 percent from tic dry buttermilk utilization at www.adpi.org. ceeds Dennis Woodruff of Swiss Village/Simplot. Kirk Mackert of Nelson-Ricks Creamery will PERSONNEL CHERYL SMITH has been Hydrite Chemical Company serve as vice president, and John selected as the CEO of Dairy Montoure, University of Idaho, After six years with the company, has welcomed KARA BALDUS Farmers of Ontario (DFO). With will be secretary-treasurer. PETER MCGUINNESS has as food safety program manager, 30 years of leadership experience, been promoted to president of responsible for managing food Smith recently served as a mem- Madison—A Mexican cheese Chobani, LLC. In addition to his safety and sanitation technical ber of Parmalat’s executive team trade team spent several days in current responsibilities oversee- training, program development and general manager of its Cheese Wisconsin and this ing Chobani’s demand function, and adjacent technology. Baldus Division. In her 20 years with Par- week as part of stepped-up efforts McGuinness will also oversee joins Hydrite with over 20 years of malat, she held various executive by the National Dairy Board to Chobani’s supply chain, manufac- experience in food microbiology vice president positions with sales stimulate US cheese exports by turing, sustainability, and research and food manufacturing. She has and corporate development, con- working with Mexico’s cheese and development functions. The a background in food microbiol- sumer marketing and trade. importers one-to-one. company also announced the ogy training, microbiology meth- ods, HACCP, and food safety. promotion of four executive per- KRISTINA BOBROWSKI has sonnel, including FEDERICO 10 YEARS AGO joined the DEATHS MUYSHONDT as chief customer Society (ACS) as its new mem- Aug. 28, 2009: Sun Val- ley, ID—Cal Nelson accepted officer. Muyshondt’s role will now bership and communications man- Dean Shelley, 91, died Aug. 18 entrance into the IMPA Hall of include category development, ager. In her new role, Bobrowski in Columbia, MO. After receiv- Fame here this week. Cal started shopper marketing, and revenue will oversee all aspects of the ACS ing his master’s in ag science at working at Nelson-Ricks Cream- and trade management. JASON membership program. She will also the University of Missouri, Shel- ery in 1950 going to work for his BLAISURE has been named coordinate annual giving opportu- ley became director of operations father, John Albert Nelson. In senior vice president of supply nities and campaigns, serving as a at the university’s dairy plant. In 1962, upon his father’s death, chain, in charge of manufactur- liaison for the ACS Scholarship 1972, he began teaching dairy Nelson was named president of ing and engineering operations, Selection Panel and manager of engineering and researching food Nelson-Ricks. Today, Nelson is procurement, logistics, customer the membership database. science and nutrition. In 1988, the company’s CEO. service, and contract manufac- Buck’s Ice Cream opened on turing. PARAG AGRAWAL has Darigold has hired RICHARD campus featuring Shelley’s “Tiger Davis, CA—The use of recombi- been named chief information SCHEITLER as its chief informa- Stripe” flavor. He went on as asso- nant bovine somatotropin (rBST/ officer. GRACE ZUNCIC has tion officer, effective Sept. 3, and ciate professor at the university’s rBGH) by California dairy produc- been named chief people and cul- MONICA JOHNSON as its new School of Hotel and Restaurant ers has declined in recent years, ture officer, responsible for main- general counsel. Scheitler most Management, and with the UMC and many of the state’s dairy pro- taining the company’s culture recently served as chief informa- Dairy Judging Team. and human resources capabili- tion officer at The Wonderful ducers believe the future of milk ties. Chobani also announced the Company in its POM Wonderful Harry Isensee, 67, of Tomah, production in California will not departure of chief financial officer division. Johnson has also worked WI, died August 26, at Gunder- include rBST. This was among the MICK BEEKHUIZEN. Current in similar food and beverage indus- sen Lutheran Medical Center in findings of a new survey conducted Chobani treasurer MICHELLE tries, including branded consumer La Crosse. Isensee operated and by Henry An and Leslie Butler BROOKS will serve as interim products, cyclical ag commodities co-owned Market Square Cheese with the University of California- chief financial officer. and global ingredients. in Lake Delton, WI, for 41 years. Davis. August 30, 2019 CHEESE REPORTER Page 5

For some of the commodities bility criteria, and adjustments to USDA Details How It Estimated Trade affected by tariffs, 2017 was not the payment structure. Damage Caused By Retaliatory Tariffs the most representative base year This year, Market Facility Pro- on which to conduct the trade gram payments will be provided in Washington—US Secretary of with the tariff and the baseline damage analysis. up to three installments. The first Agriculture Sonny Perdue last (without the tariff). The 10-year period for deter- payment will be guaranteed, and Friday announced that USDA’s As with the 2018 trade miti- mining a basis for evaluating the is the higher of 50 percent of the Office of the Chief Economist has gation programs, the gross trade tariff allows estimates to account total calculated payment or $15 released a detailed accounting of damage estimate is the basis for for other contributing variables, per acre. how estimated damage from trade developing the 2019 MFP pay- such as longstanding trade barri- If USDA determines that a sec- disruptions was calculated for its ment rates, as well as FPDP pur- ers imposed by China and other ond payment is warranted, it will support package for dairy and other chase targets. countries that have affected US be up to 75 percent of the total cal- farmers. The 2019 programs are designed exports, as well as the longer-term culated payment less the amount On May 23, Perdue had to aid producers in the disposition impact of prolonged retaliatory tar- received in the first payment, and announced that USDA would take of surplus commodities; to aid in iffs, the US Department of Agri- the second payment period will several actions to assist farmers in the expansion of domestic mar- culture explained. begin in November 2019. response to continued retaliation kets; or to aid in the development For 2019, Market Facilita- If the US Department of Agri- and trade disruption. President of new and additional markets and tion Program payments for dairy culture determines that a final pay- Trump authorized USDA to pro- uses. producers are based on histori- ment is warranted, it will be for vide up to $16 billion in programs, Those programs are intended cal production, the same as what the remaining amount of the total in line with the estimated impacts for crops or commodities that was reported for participation in calculated payment, unless other- of retaliatory tariffs on US agri- are negatively impacted by trade USDA’s Dairy Margin Coverage wise adjusted by USDA, and the cultural producers and other trade actions of foreign governments. (DMC) program or its predecessor, last payment period will begin in disruptions. Specifically, the 2019 MFP pay- the Margin Protection Program January 2020. USDA is using three programs ments may provide producers with (MPP) for Dairy. For the 2019 MFP payments, to assist farmers: the Market Facil- an opportunity to adjust to delays The ownership share for milk there will be three separate pay- ity Program (MFP), under which in the marketing of their crops and will be as reported to the Farm ment limitations for each person USDA’s Farm Service Agency to costs associated with reorienting Service Agency for the aforemen- or legal entity, including $250,000 (FSA) will provide $14.5 billion their sales to new and additional tioned programs for dairy opera- for milk. in direct paymentys to producers; markets. tions that were in business as of No person or legal entity can a $1.4 billion Food Purchase and The gross trade damage esti- June 1, 2019. receive more than $500,000 under Distribution Program (FPDP); and mate for 2019 takes into account Dairy operations that were not the 2019 MFP. $100 million for the Agricultural changes in retaliatory tariffs since in business as of June 1, 2019, are Finally, if the adjusted gross Trade Promotion Program. the original damage estimate used not eligible for MFP. income of a person or legal entity is Last year, USDA had developed for the 2018 trade mitigation The trade damage estimate for greater than $900,000, the person an estimate of gross trade damages programs. There have been five dairy (minus the FPDP targeted or entity is not eligible to receive a for US commodities affected by changes to the retaliatory tariffs purchase amount) is $354 million. Market Facility Program payment retaliatory tariffs to establish com- applied to US agricultural prod- The MFP payment rate will be 20 unless at least 75 percent of the modity payment rates for the MFP ucts since the 2018 damages were cents per hundredweight. adjusted gross income of the per- and purchase targets for the FPDP. calculated, including, among oth- Total payments to producers are son or entity is derived from farm- Up to $12 billion was authorized ers: subject to payment limitations, ing, ranching, or forestry-related for the programs last year. •On Sept. 24, 2018, China adjusted gross income (AGI) eligi- activities. For the 2018 and 2019 trade imposed additional tariffs ranging mitigation programs, USDA from 5 to 10 percent on US goods, defined economic losses due to the which were applied to $3 billion trade actions in terms of gross trade of agricultural products not previ- damages. Gross trade damages ously impacted by China’s retal- were defined as the total amount iatory tariffs. Given the timing of of expected export sales lost to the China’s action, these tariffs were retaliatory partner due to the addi- not included in the trade damage tional tariffs. analysis for the 2018 trade mitiga- This metric provides one assess- tion programs. ment of economic loss, and there •On May 17, 2019, Mexico and are other forms of economic injury Canada agreed to lift all retaliatory that could be measured, USDA tariffs related to the US-imposed noted. Section 232 steel and aluminum Gross trade damage contributes tariffs, which covered a broad range to the economic cost to the pro- of agricultural and food products, ducer to adjust to the disrupted including US dairy products. markets, manage surplus com- •On June 1, 2019, China modities, and expand and develop increased retaliatory tariffs assessed new markets, consistent with the on the US on almost $2 billion of ® design of the MFP. agricultural goods by an additional Reduce Your Costs with Free Flow Improve Yield, Appearance and Pro tability of At two to three times your current application rate, Free Flow® Your Cheese Shreds Further, export sales losses pro- 5 to 15 percent. anti-caking agents can reduce your costs dramatically. • Free Flow® anti-caking agents can be applied at higher vide the most direct link to the For the 2018 trade mitigation application rates to improve yield and pro tability. retaliatory action(s) and is the sin- programs, USDA employed 2017 • A smart substitute for cellulose, Free Flow® can be applied gle estimate that most comprehen- trade data as the base year for pro- Free Flow® looks better at over twice the rate and remain signi cantly less visible. than cellulose at twice sively accounts for the full scale of jecting trade damages; 2017 was the application rate. • Low airborne dust ensures safer working conditions, less trade impacts. used as the 2018 programs’ base 3% Cellulose equipment wear-and-tear and better package seal integrity. • Free Flow® delivers excellent owability for maximum line For the 2019 program, USDA year because it was the most recent Free Flow® is nearly speeds, while preventing clumping. full year of trade data available invisible at 3%. employed the same methodol- • Free Flow® can be customized to co-deliver antimycotics and ogy to estimate gross trade dam- and reflected trade levels prior to 3% Free Flow® 1031 oxygen scavenger systems to assure ongoing avor and ages, using the same trade model the imposition of retaliatory tar- freshness. (Global Simulation Analysis of iffs starting in April 2018 for some For more information about Free Flow® and our complete line Industry-Level Trade Policy) docu- agricultural products. of anti-caking solutions, contact us today. mented in 2018. For the 2019 trade mitigation That model simulates the programs, USDA employed a lon- expected reduction in US exports ger time-series to estimate gross to the retaliatory partner market. trade damages, by surveying trends ©2018 Allied Blending LP 1-800-758-4080 • www.alliedblending.com All rights reserved. Gross trade damages are calculated in US bilateral trade over a 10-year as the difference in bilateral trade period (2009-2018). For more information, visit www.alliedblending.com Page 6 CHEESE REPORTER August 30, 2019

and increase demand for Canadian Also on Monday, Bibeau lion, provides non-repayable Government Of milk. It is expected that the project announced an investment of contributions to support projects Canada Announces will enable La Vache a Maillotte to $81,628 in support of cheese com- through capital investment or increase its milk processing capac- pany Fromabitibi Inc., a small, access to expertise. The program Investments In Two ity and reduce processing costs. family-owned business specializing was established to provide funding “For more than 20 years, Fro- in made from cow and to dairy processors for investments Cheese Businesses magerie La Vache a Maillotte has milk. that will improve productivity and La Sarre and Macamic, — distinguished itself in the Abitibi- The investment, made through competitiveness, and help them Marie-Claude Bibeau, Canada’s Temiscamingue region and increas- the Dairy Processing Invest- prepare for market changes result- agriculture minister, announced ingly at the provincial level. Since ment Fund, will help modernize ing from the Canada-European an investment of up to $160,115 our beginnings, we have used arti- equipment and automate parts of Union Comprehensive Economic in support of cheese manufacturer sanal manufacturing, which did the production process, thereby and Trade Agreement (CETA). La Vache a Maillotte. not allow us to respond well to the increasing Fromabitibi’s produc- “The Dairy Processing Invest- Operating since 1996, La Vache competition and slowed down the tion capacity. ment Fund is helping many pro- a Maillotte specializes in cheeses company’s expansion,” said Marco “Going into the production cessors across Canada innovate made from cow and and Hachey, vice president, executive of cow’s milk cheese is the best and grow their businesses, thereby produces more than a dozen cheese director, Fromagerie La Vache a business decision I have made increasing demand for Canadian varieties. Maillotte. in recent years,” said Guillaume dairy production,” Bibeau said. The Canadian government “This project will allow us to Lemieux, president, Fromabitibi Canada’s dairy sector is also investment, made through the improve productivity and stabilize Inc. “My objective is now to triple being supported by the associated Dairy Processing Investment Fund, our production, although it will our production by 2022 and to hire $250 million Dairy Farm Invest- will help to improve the efficiency remain artisanal. We will be bet- resources capable of supporting me ment Program, which aims to of the company’s production of ter equipped to face the arrival of in this great adventure.” help Canadian cow’s milk produc- cheese and packaging, through the cheeses resulting from the various The Dairy Processing Invest- ers improve productivity through purchase of production equipment, trade agreements,” Hachey added. ment Fund, valued at $100 mil- upgrades to their equipment.

and 25 thermal blankets with the the Southeast’s food insecure fami- lies to have access to a nutrient- The Dairy Alliance, grant to safely transport cold milk lies. rich beverage on a regular basis.” Food to various agencies for distribution “Mississippi’s dairy farmers are “On behalf of the dairy farm within their service area. proud to partner with the Mis- families of Mississippi and the Network Partner To The Dairy Alliance awarded the sissippi Food Network, ensuring Southeast, The Dairy Alliance Bring Milk To Hungry grant through the Milk2MyPlate nutrient-rich milk is accessible for is proud to partner with Feeding initiative The Dairy Alliance had all the families of our state,” said America to nourish central Mis- Families launched Milk2MyPlate last year Pat Ard, a third-generation farmer sissippi’s families,” said Mary Mar- Jackson, MS—Thanks to a using the model created by the from Lincoln county, Mississippi. tin Nordness, director of food and $35,000 grant from The Dairy Alli- Northern Food Bank and “This grant will enable Missis- nutrition outreach for The Dairy ance to Mississippi Food Network, Prairie Farms Dairy in 2012. sippi Food Network, the only food Alliance. “Additionally, our hard- thousands of Mississippians strug- Meant to build an infrastructure bank in the state, to serve fresh working dairy farmers are reaching gling to purchase nutritious foods for dairy products from dairy farms milk across 56 counties,” said a new market with their products. now have access to fresh milk. to local markets, the program Charles H. Beady, Jr., chief execu- This small step will hopefully lead Mississippi Food Network develops relationships between tive officer of Mississippi Food to more initiatives helping Missis- obtained 30 refrigerated units processors and food banks to serve Network. “This allows many fami- sippi dairy farmers.”

John Lucey Lloyd Metzger Daryl Larson Marin Bozic North Central Center for Dairy Research, South Dakota State Bongards University of Minnesota University of Wisconsin University Cheese Industries Midwest Dairy Research Forum & Pre-Mee� ng Workshop Associa� on Tuesday, October 8, 5:00 pm  Overview of Workshop: Hari Meletharayll, Dairy Management Inc. (DMI) Annual Conference  Overview of Ingredient and Cheese Exports, Terri Rexroat, Ross Chris� eson and Angelique Hollister, USDEC  Networking recep� on October 8 - 10 • Wednesday, October 9, 8:00 am Apache Hotel,  Strategies for Controlling Ripening in Cheese for Export Markets: John Lucey, Center for Dairy Research  Culture Op� ons in Cheese for Export: John Lyne, Chr. Hansen Rochester, MN  Strategies for Improving Drying Effi ciency by Increasing Solids Prior to Drying: Lloyd Metzger, SDSU  Func� onal Tes� ng of Dried Dairy Ingredients; Jayendra Amamcharla, State University Conference Fees & The  Techniques for Producing Low Spore Dried Dairy Ingredients: Sanjeev Anand, South Dakota State University Registra� on Process: NCCIA Annual Conference Register on-line at Wednesday, October 9, Noon Lunch and Registra� on www.northcentralcheese.org  Lake Norden Expansion Project: Tim Czmowski, Agropur or download the registra� on form and  Living Through a Recall, Daryl Larson, Bongards return to:  Animal Care Risk Management: Glenda Gehl, Land O’ Lakes  Dairy Situa� on & Outlook in the I-29 Corridor, Marin Bozic, University of Minnesota Susan Eschbach,  Discussion Forum: Lucas Lentsch, Midwest Dairy Associati on (moderator) NCCIA - Administra� ve Assistant Thursday, October 10, 9:00 Email: [email protected]  Use of MF & UF Milk in Cheese Manufacture: John Lucey, Center for Dairy Research, University of Wisconsin Phone: 612-968-1080  Manufacture of Clean Label Process Cheese: Lloyd Metzger, South Dakota State University  Whey Quality Factors that Impact the Func� onality of WPC80 and WPI: , Milk Specialti es Global Fax: 612-625-5272 Ni Cheng  Sustainable Packaging Op� ons, John Meyer, Berry Plasti cs August 30, 2019 CHEESE REPORTER Page 7

Award of Excellence: Nettle Dairy Dips Yancey’s Fancy Tops NYS Fair Dairy Meadow, Kunik, 97.00 Gold medal winner: Upstate Products Contest With Chastinet Niagara, West Seneca, Buffalo Farmstead Goat/Sheep Cheese Ranch, 99.00 Syracuse, NY—Yancey’s Fancy, Nonfat Cottage Cheese Gold medal: Acorn Hill Farm, Silver medal: HP Hood, Arkport, Inc. of Corfu, NY, won the Grand Gold: Saputo, Friendship, 99.50 Kerhonkson, Whole Milk Goat French Onion, 97.50 Champion title here at the 2019 Silver: Saputo, Friendship, 98.00 Ricotta, 98.50 Award of Excellence: Argyle New York State Fair Dairy Prod- Award of Excellence: HP Hood, Silver medal: Old Chatham Cheese, Argyle, Maple Mustard ucts Competition for its Chastinet Lafargeville, 97.50 Creamery, Desert Rose, 98.00 Cheese & Dip, 97.00 entry. Award of Excellence: Nettle Chastinet, described as a “sharp Meadow, Simply Sheep, 97.50 Plain Yogurt Gold medal: Kraft/Heinz, Lowville, Gold medal: Upstate Niagara and snappy Asiago style cheese,” Farmstead/Artisan Cow’s Temptee Cream Cheese, 100.00 North Country Dairy, Greek earned a score of 99.50 in the Open Milk Soft Classes Cheese Class. Judging took place Silver: Kraft/Heinz, Lowville, Yogurt, 99.50 Aug. 5-8 at Cornell University in Philadelphia Neufchatel, 97.00 Cheese Silver medal: Upstate Niagara, Ithaca, NY, and contest winners Award of Excellence: Kraft/ Gold medal: East Hill Creamery, West Seneca, Organic Whole Milk were announced here Thursday Heinz, Lowville, Philadelphia Perry, Silver Lake, 98.50 Cup Set Yogurt, 99.00 during a special Dairy Day Recog- Cream Cheese, 96.00 Silver medal: Daniel Meier, Cow’s Award of Excellence: HP Hood, Milk Gruyere, 98.00 Vernon, Whole Milk, 98.50 nition Breakfast. Low Moisture “The New York State Fair Dairy Award of Excellence: Reverie, Gold medal: Lactalis American Mayville, Luna, 96.00 Flavored Yogurt Day is a terrific venue to highlight Group, Buffalo, 96.50 Gold medal: Byrne Hollow Farm, the best cheese in the state,” said Silver medal: Lactalis American Sour Cream Pineapple Greek Yogurt, 100.00 Nathan Pistner of Great Lakes Group, Buffalo, 94.50 Gold: Saputo, Friendship, 99.50 Silver medal: HP Hood, Vernon, Cheese of NY, Inc., Adams, NY, Award of Excellence: Empire Silver medal: HP Hood, Lafar- Whole Milk Vanilla Greek Yogurt, current president of the New York Cheese, Inc., Cuba, 94.00 geville, 99.00 99.50 State Cheese Manufacturers Asso- Award of Excellence: HP Hood, Award of Excellence: North ciation. Mozzarella - Non Arkport, 98.50 Country Dairy, 2% Milkfat Greek “The awards ceremony pro- Gold: Upstate Farms Cheese, Coconut, 99.00 vides the platform to recognize LMPS String, 98.50 Buttermilk the countless hours the producers Silver medal: Kraft Heinz, Gold medal: Saputo, Friendship, Fluid Milk spend producing the quality prod- Lowville, LMPS String, 98.00 Reduced Fat No Salt, 100.00 Gold: /Garelick Farms ucts that we do,” Pistner said. “It’s Award of Excellence: Upstate Silver medal: HP Hood, Arkport, Silver medal: Byrne Dairy also a chance to give recognition Farms Cheese, String, 97.00 Lowfat Buttermilk, 98.50 to the farms for providing high Award of Excellence: Upstate Fluid Milk - Small Processor quality milk and our dedicated Ricotta Niagara Cooperative, Buffalo, Gold medal: Trinity Valley, Cor- employees for their hard work.” Gold medal: Upstate Niagara, Lowfat Buttermilk, 97.50 tland. Gold, Silver and Award of Campbell, Ricottone, 99.00 Excellence winners in each of the Silver medal: Lactalis American 26 classes are as follows: Group, Whole Milk Ricotta, 98.50 Award of Excellence: Lactalis Current Cheddar American Group, Whole Milk Gold medal: Great Lakes Cheese, Ricotta, 98.00 New York State Cheddar, 96.00 Silver medal: Great Lakes Cheese, New York State Cheddar, 95.00 Gold: Empire Cheese, Cuba, 98.00 Award of Excellence: McCadam Silver medal: Empire Cheese, Cheese Cooperative, 94.00 Smoked Provolone, 97.50 Award of Excellence: Great Lakes Award of Excellence: Empire Cheese, New York State Cheddar, Cheese, Cuba, NY, 97.00 94.00 Cold Pack/Process Cheese Aged Cheddar Gold medal: Original Herkimer Gold medal: DFA Pavilion, 98.50 Cheese Co., Cold Silver medal: Great Lakes Cheese, Pack, 97.00 New York State Cheddar, 98.00 Silver medal: Original Herkimer Award of Excellence: Great Lakes Cheese Co., Sharp Cheese Cold Cheese, New York State Cheddar, Pack, 96.50 97.00 Award of Excellence: Original Herkimer Cheese, Chutter, 96.00 Super Aged Cheddar Gold medal: Great Lakes Cheese, Flavored Natural Cheese ConvertabilityTM Enhances The New York State Cheddar, 96.50 Gold medal: McCadam, Horserad- CrystalBan Silver medal: Great Lakes Cheese, ish Cheddar, 98.50 New York State Cheddar, 96.00 Silver medal: McCadam, Pepper Quality & Body of Your Cheese Award of Excellence: McCadam, Jack Cheese, 98.00 TM Extra Sharp Cheddar, 95.00 Award of Excellence: McCadam, CrystalBan allows for a more precise management Smoky Bacon Cheddar, 97.50 of moisture levels. This allows you to convert blocks Full Fat Cottage Cheese into thinner cheese slices and longer shreds Gold medal: Saputo Dairy Foods, Open Class Cheese without fracturing the cheese. Friendship, NY, 99.50 Gold medal: Yancey’s Fancy, Inc.,  Silver medal: Saputo, Friendship, Corfu, Chastinet, 99.50 More precise management of moisture levels  No visible crystals 99.00 Silver medal: Old Chatham  No effect on taste Award of Excellence: HP Hood, Creamery, Groton, Nancy’s Cam-  Better Slicing and Shredding characteristics Lafargeville, 98.50 embert, 99.00  Increased resistance to fracture Award of Excellence: Yancey’s Low Fat Cottage Cheese Fancy, , 98.50 Gold medal: Saputo, Friendship, Nutricepts, Inc. 99.50 Farmstead Open Class T: 952-707-0207 Silver: Saputo, Friendship, 97.50 Gold medal: Old Chatham Cream- E: [email protected] Award of Excellence: Upstate ery, Ledyard, 98.00 www.crystalban.com Niagara Cooperative, West Sen- Silver medal: Nettle Meadow, eca, 97.00 Warrensburg, Briar Summit, 97.50 For more information, visit www.crystalban.com Page 8 CHEESE REPORTER August 30, 2019

WDE Dairy Contest Brick, Muenster (Continued from p. 1) First place: Edelweiss Creamery, Brick, Monticello, WI, 98.85 Second place: Global Foods Inter- The contest auction will be held national, Schtark Shredded Muen- Tuesday, Oct. 1 at World Dairy ster, 98.50 Expo in Madison, with all first Third place: Mill Creek Cheese, place winners auctioned off. First, Arena, WI, Muenster, 98.00 second and third place winners in each dairy category are as follows: Mozzarella First place: Manuel Hernandez Cheddar Team, Dairy Farmers of America, First place: AMPI, Blair WI, 98.85 Turlock, CA, 99.65 Second: Landon Komis, Foremost Second place: Joe Earl Team, DFA, Farms USA, Marshfield, WI, 98.70 Turlock, CA, 99.60 Third: Landon Komis, Foremost Third place: Randall Wong Team, Farms USA, Marshfield, WI, 98.30 Dairy Farmers of America, Tur- Sharp Cheddar lock, CA, 99.45 First: Nathan Huser, Foremost Fresh Mozzarella Farms USA, Marshfield WI, 99.77 Judges Emily Harbison, Dairy Connection (left), and Kate Neumeier Clarke, Wisconsin Aging & First place: Lactalis American Second: Doug Snortheim, Fore- Grading Cheese (right), inspect a smoked Mozzarella, while Todd Mews and Ian Bodkin, Vivolac Group, Galbani Fresh Mozzarella Cultures, assist during the World Dairy Expo Championship Dairy Product Contest last week. most Farms, Marshfield, WI, 99.75 Ball, Nampa, ID, 99.05 Third place: White Oak, Cabot Second: Upstate Farms Cheese, Blue Veined Cheese Open Class Soft Cheese Creamery Cooperative, Waitsfield, Gourmet Mozzarella Cheese Log, First: Saputo Cheese, Gorgonzola First place: Lake Country Dairy- VT, 99.70 Campbell, NY, 99.75 Wheel, Wauwatosa WI, 99.70 Schuman Cheese, Cello Mascar- Aged Cheddar Third place: Miceli Dairy Prod- Second place: CROPP/Organic pone, Turtle Lake, WI, 98.50 First place: Land O’Lakes, Kiel, ucts, Cleveland, OH, Fresh Moz- Valley Cooperative, Organic Blue Second place: Lake Country WI, 99.75 zarella Log, 98.45 Cheese, LaFarge, WI, 99.65 Dairy-Schuman Cheese, Cello Second: Land O’Lakes, Kiel, 99.45 Third: Prairie Farms Dairy, Gor- Mascarpone, Comstock, WI, 98.35 Third: Land O’Lakes, Kiel, WI, gonzola Wheel, Mindoro, WI, Third place: Lactalis American 98.85 First place: Upstate Farms Cheese, 99.60 Group, Galbani Mascarpone, LMPS Culture String Cheese, Nampa, ID, 98.12 Colby, Campbell, NY, 99.40 Smoked Natural Cheese Feta First place: AMPI, Jim Falls, WI, Second place: Upstate Farms First place: Babcock Hall Dairy, First place: Lactalis USA, Bel- Colby/Monterey Jack Blend, 99.20 Cheese, LMPS Culture String, Gouda, Madison,WI, 100.00 mont, WI, 98.90 Second place: AMPI, Rochester, 98.65 Second place: Global Foods Inter- Second place: Schnuck Markets, MN, Monterey Jack, 98.50 Third place: VV Supremo Foods- national, Sliced Smoked Natural St. Louis, MO, 98.80 Third place: Colby Jack, Middle- Chula Vista Cheese, Oaxaca String Gouda, Schiller Park, IL, 99.60 Third place: HyVee, Des Moines, bury Cheese Plant, Middlebury, Cheese, , IL, 98.50 Third place: Global Foods Inter- IA, 98.50 IN, 98.45 national, Colby Jack, 99.45 Provolone Brie & Camembert Swiss Styles First place: Sara Rodriguez Team, Pepper Flavored Cheese VV Supremo Foods- First: Old Europe Cheese, Triple First place: Prairie Farms-Luana Dairy Farmers of America, Tur- First place: Chula Vista Cheese, Chihuahua Crème, Benton Harbor, MI, 99.40 Plant, Swiss Cheese, Monona, IA, lock, CA, 99.10 Cheese w/ Jalapeno Peppers, 99.65 Second place: Lactalis USA, Triple 99.15 Second place: Ernesto Gonzalez, Fair Oaks Farms, Fair Crème Brie, Belmont, WI, 99.20 Second place: ALDI Inc., Swiss Dairy Farmers of America, Tur- Second: Oaks, IN, Pepper Havarti, 99.55 Third place: Lactalis USA, Double Cheese Block, Batavia, IL, 98.95 lock, CA, 99.05 Third: Edelweiss Creamery, Mon- Crème Brie, Belmont, WI, 99.00 Third place: Global Foods Inter- Third place: Foremost Farms, ticello, WI, Pepper Havarti, 99.50 national, Sliced Natural Swiss, Smoked Provolone, Athens, WI, Ricotta Schiller Park, IL, 97.85 98.35 Flavored Natural Cheese First place: Upstate Farms Cheese, First place: ALDI Inc., Emporium Ricottone, Buffalo, NY, 99.85 Selection Hatch Cheese, Batavia, Second: Lactalis American Group, IL, 99.80 Whole Milk, Buffalo, NY, 99.80 Second place: Lake Country Dairy Third: Lactalis American Group, - Schuman Cheese, Creamy Dill Whole Milk, Buffalo, 99.60 AUCTION Rubbed Fontal/Fontina, Turtle Open Class Soft Cheese AUCTION Lake, WI, 99.65 First place: ALDI Inc., Preferred On the Auction Block... On the Auction Block... Third: ALDI Inc., Garden Vege- Borgonzola, Batavia, IL, 99.05 Date: Tuesday, October 1 65 Award-winning cheese, table & Sweet Basil Cheese, 99.50 Date:Time: Tuesday, 5:00 p.m. September 29 Awardbutter, winning ice cream, cheese, Second place: Savencia Cheese USA, Dorothy’s Comeback Cow, Time: 5:00 - 7:30 p.m. butter,yogurt, ice cream, dips and yogurt, , Cheese Food, dips and other dairy product New Holland, PA, 98.75 World Dairy Expo other dairy product entries entries from the World Dairy Third place: Marquez Brothers Alliant Enery Center from the record-breaking First: Pine River Pre-Pack, Swiss World Dairy Expo Expo WorldChampionship Dairy Expo Dairy International, Queso Panela Bulk Monona/Wingra Rooms & Almond Cold Pack Cheese, Alliant Enery Center ProductChampionship Contest. Cheese, Hanford, CA, 98.55 Madison, WI Dairy Product Contest. Newton, WI, 99.50 Madison, WI Second place: Lactalis Ameri- Open Class Semi Soft Cheese MARK YOUR CALENDAR can Group, Black Diamond Extra First place: Saputo Cheese, Fon- MARK PleaseYOUR RSVPCALENDAR to: Sharp Cheddar Soft Spreadable tinella Cheese Rubbed w/ Harissa You will [email protected] your auction Cheese, Merrill, WI, 99.25 Seasoning, Wauwatosa, WI, 98.75 byinvitation Tuesday, in September the mail in 24 Third place: Pine River PrePack, Second place: Saputo Cheese, early-September Chunky Bleu Flavor Cold Pack Fontinella Cheese Rubbed w/ Basil A portion of the auction proceeds will Cheese, Newton, WI, 98.25 Pesto, Wauwatosa, WI, 98.65 A portion of the auction proceeds be donated to multiple scholarship Marquez Brothers willfunds. be used These to scholarships fund a number will ofbe Reduced Fat Third place: scholarships.awarded to students These scholarships pursuing careers will First: Lactalis American Group, International, Queso Casero, 98.60 be awardedin the todairy students industry. pursuing careers in the dairy industry. Ricotta, Buffalo, NY, 99.50 Open Class Hard Cheese Second: ALDI Inc., Feta Crumbs, First place: Prairie Farms Dairy Batavia, IL, 99.40 - Caves of Faribault, Jeff’s Select Support The Industry... That Supports YOU! Third place: Lactalis American Gouda, Faribault, MN, 99.70 Support your customers... Support the Industry Group, Galbani String Cheese, For more information, email: [email protected] Nampa, ID, 99.30 • See WDE Dairy Contest, p. 9 August 30, 2019 CHEESE REPORTER Page 9

WDE Dairy Contest Second place winner: Third place: Hiland Dairy Foods Half & Half (Continued from p. 1) Milk Producers, Constantine, MI, Kansas City, MO, 98.70 First place: Lamers Dairy, Apple- 99.65 ton, WI, 99.90 Third place: Michigan Milk Pro- Fat Free Second place: Dean Foods, Har- Second: Emmi Roth, Roth’s Pri- ducers, Constantine, MI, 99.60 First place: Lochmead Dairy, Junc- vard, IL, 99.85 vate Reserve, Fitchburg, WI, 99.50 tion City, OR, 99.20 Third place: Crescent Ridge Dairy, Lake Country Third place: Flavored Butter Second place: Upstate Niagara 99.80 Schuman Cheese, Cello Organic First place: AMPI, Bourbon But- Cooperative 99.00 Parmesan, Turtle Lake, WI, 99.40 ter, New Ulm, MN, 99.35 Third place: Prairie Farms Dairy, Heavy Whipping Cream Second place: Pine River Dairy, Anderson, IN, 98.95 First place: Prairie Farms Dairy, Flavored Pasteurized Sea Salt Caramel Butter, Manito- Granite City, IL, 99.90 Process Cheese woc, WI, 99.30 Cultured Milk Second place: Kemps, Cedarburg, First place: Global Foods Interna- Third place: Pine River Dairy, First place: Hiland Dairy Foods, WI, 99.80 tional, Processed Swiss, 99.50 Cinnamon Honey Butter, 98.45 Bulgarian Buttermilk, Chandler, Third place: Prairie Farms Dairy, Second place: AMPI, American & OK, 99.80 Granite City, IL, 99.70 Open Class Butter Monterey Jack, Portage, WI, 98.75 Second place: Country Delite First place: Lactalis American Third place: Lactalis American Farms-Dean Foods, Whole Cul- Plain Greek Yogurt Group, President Unsalted, Buf- Group, President Wee Brie Spread- tured Buttermilk, Nashville, TN First place: Siggis Dairy, 4% Fat falo, 98.90 able Cheese, Merrill, WI, 98.70 99.70 Lactose Free , New York, NY, Second place: Medlee Foods, Cin- Third place: Kemps, Whole But- 99.50 Latin American Cheese namon Sweet, Chicago, IL 97.85 termilk, Cedarburg, WI, 99.50 Second: Upstate Niagara Coop- First place: Mill Creek Cheese, Third place: AMPI, Pumpkin erative, 5% Greek Yogurt, West Quesadilla, Arena, WI, 99.45 Spice Butter, New Ulm, MN 97.80 Seneca, NY, 99.40 Second place: ALDI Inc., Pueblo UHT Milk & Aseptic Milk Prairie Farms Dairy, Third place: Schreiber Foods, Lindo Fresco Cheese, 98.95 White Milk First place: Salted Caramel, Battle Creek, MI, Green Bay, WI, 99.35 Third: Marquez Brothers Interna- First place: Crescent Ridge Dairy, 99.90 tional, Queso Oaxaca Bulk cheese, Sharon, MA, 99.95 Second place: Prairie Farms Dairy, Flavored Greek Yogurt - Nonfat Hanford, CA 98.90 Second place: Oberweis Dairy, First place: Southeastern Grocers, North Aurora, IL 99.90 1% Chocolate, Battle Creek, MI, 99.85 Plain, Jacksonville, FL, 99.40 Cheese Third place: Hiland Dairy, Little Second place: Southeastern Gro- First place: Saputo Cheese, Lemon Rock, AR, 99.85 Third place: Aurora Organic, Whole Milk, Platteville, CO 99.75 cers, Blueberry, Jacksonville, FL, Flavored Fresh 99.35 Enrobed in Blueberries, Wauwa- Whole Chocolate Milk First place: Hiland Dairy, Little Open Class Pasteurized Milk Third place: ALDI Inc., Mixed tosa, WI, 99.20 Berry Protein, Batavia, IL, 99.25 Second place: LaClare Family Rock, AR, 100.00 First place winner: Crescent Ridge Dairy, Whole Milk, Sharon, Creamery, Original Goat Cheese Second place: Shatto Milk Com- Flavored Greek Yogurt MA, 100.00 Chevre, Malone, WI, 98.80 pany, Osborn, MO, 99.90 First place: Upstate Niagara Second place: Dean Foods, Whole Third place: Saputo Cheese, Fresh Third place: Guernsey Farms Cooperative, 3.3% Milk Fat Key Milk, Harvard, IL, 99.95 Goat with Cranberries and Cinna- Dairy, Northville, MI 99.75 Lime Greek Yogurt, 99.50 Third place: Kemps, Live Real mon, Wauwatosa, WI 98.60 Second place: ALDI, Whole Milk Lowfat Chocolate Milk 1% Farms Sweetened Vanilla Blend- Coconut Yogurt, 99.30 Plain Cream Cheese First place: Lamers Dairy, Apple- ers, Cedarburg, WI, 99.90 ton, WI, 99.65 Third place: ALDI, Whole Milk First place: Prairie Farms Dairy - Key Lime Yogurt, 99.20 Luana Plant, Monona, IA, 98.45 Second place: Crescent Ridge Open Class Flavored Milk Second place: Savencia Cheese Dairy, Sharon, MA, 99.50 First place: Prairie Farms Dairy, Vanilla Yogurt USA, Smithfield, 98.40 Third place: Guida’s Dairy, New UHT Salted Caramel, Battle First place: Belafonte Ice Cream Third place: Kraft Heinz, Temp- Britain, CT, 99.40 Creek, MI, 100.00 & Dairy Foods, Kansas City, MO, Tee Cream Cheese, Lowville, NY, Second place: Upstate Niagara 99.10 98.35 Lowfat Chocolate Milk 2% Cooperative, Intense Chocolate Second: Cabot Creamery, Triple First place: Upstate Niagara Coop- Chip Cookie Dough Milk, West Vanilla Greek Yogurt, Waitsfield, Flavored Cream Cheese erative, West Seneca, NY, 99.10 Seneca, NY, 99.975 VT, 99.00 First place: Schnuck Markets, Second place: Oberweis Dairy, Third place: Crescent Ridge Dairy, Honey Nut, St. Louis, MO, 98.97 North Aurora, IL, 98.80 , Sharon, MA, 99.95 • See WDE Dairy Contest, p. 10 Second place: Schreiber Foods, Whipped Chive and Onion Spread, Green Bay, WI, 98.95 Third: Southeastern Grocers, Strawberry, Jacksonville, FL, 98.90

Open Class Cheese First place: Lake Country Dairy Schuman Farms, Moneau-Washed Rind-Smear Ripened-Alpine Style, Turtle Lake, WI, 99.60 Second place: Lake Country Dairy Schuman Farms, Valis Alpine Style Cheese, 99.55 Third: LaClare Family Creamery, Cave Aged Chandoka, Malone, WI, 99.20

Salted Butter First place: Foremost Farms USA, First Shift, Reedsburg, WI, 99.55 Second place: Grassland Dairy Products, Greenwood, WI, 99.50 Third place: Grassland Dairy Products, Wuthrich European Style Non-GMO Butter, 99.45

Unsalted Butter First place: Michigan Milk Pro- ducers, Constantine, MI, 99.70 For more information, visit www.ivarsoninc.com Page 10 CHEESE REPORTER August 30, 2019

WDE Dairy Contest Regular Cottage Cheese (Continued from p. 9) First place: Umpqua Dairy Prod- ucts, Roseburg, OR, 99.70 Third place: Schreiber Foods, Second: Cabot Creamery, 99.50 Monday Light Vanilla Yogurt, Third: Dean Foods, 99.25 Green Bay, WI, 98.70 Lowfat, No Fat Cottage Cheese First place: Prairie Farms Dairy, Strawberry Yogurt Carbondale, IL, 99.80 First place: Hiland Dairy Foods, Second place: Prairie Farms Dairy, Wichita, KS, 99.00 Carbondale, IL, 99.75 Second place winner: Marquez Third place: Umpqua Dairy Prod- Brothers International, 98.68, ucts, Roseburg, OR, 99.35 Hanford, CA Third place: Prairie Farms Dairy, Open Flavor Cottage Cheese Quincy, IL, 98.50 First place: Dean Foods, Jalapeno Mixins, Rockford, IL, 99.80 Blueberry Yogurt Second place: Kemps, Chive Cot- First place: Belafonte Ice Cream tage Cheese, 99.75 & Dairy Foods, 99.95 Judges Matt Zimbric, Foremost Farms USA (left), and Amanda Muehlbauer, Sargento (right), Third place: Dean Foods, Dairy take a close look at a cheese wheel during the World Dairy Expo Championship Dairy Product Second place: Southeastern Gro- Pure Raspberry Smooth Cottage Contest last week. cers, Jacksonville, FL, 99.90 Cheese, Rockford, IL, 99.70 Third place: Upstate Niagara Sour Cream Dips - Open Open Class Flavored Fruit Cooperative, 99.80 Sour Cream Prairie Farms Dairy, First place: Hiland Dairy Foods, First place: Ice Cream Open Class Yogurt Norman, OK, 99.35 Ranch Dip, Carbondale, IL, 99.75 First: Southeastern Grocers, Jack- Cabot Creamery First place: ALDI Inc., Organic Second place: Saputo Dairy Foods, Second place: sonville, FL, Dark Chocolate Rasp- Whole Milk Plain Yogurt, Batavia, Friendship, NY, 98.95 Cooperative, Veggie Dip, 99.70 berry, 99.45 Kemps, Mid AM IL, 99.65 Third place: Dean Foods, Rock- Third place: Second place: Schnuck Markets, Second: Marquez Brothers Inter- ford, IL, 98.90 TTT Taco Fiesta Dippable, 99.65 Culinaria Chocolate Covered national, Stir Guava Yogurt, Han- Strawberry, 99.35 Regular Vanilla Ice Cream ford, CA, 99.45 Lowfat Sour Cream Third: Oberweis Dairy, Straw- Hiland Dairy Foods, Third: Marquez Brothers Interna- First place: Cabot Creamery, 99.80 First place: berry, North Aurora, IL, 99.30 Tyler, TX, 99.50 tional, Stir Strawbery, 99.40 Second place: Kemps, 99.15 ALDI, 99.20 Third place: Upstate Niagara Second place: Ice Cream With Nuts Tropical Flavor Drinkable Yogurt Cooperative, 98.70 Third place: Southeastern Gro- First: Crescent Ridge Dairy, Coco- First place: Marquez Brothers cers, Jacksonville, FL, 98.50 nut Almond, Sharon, MA, 99.55 International, Pina Colada, 99.65 Sour Cream Dips - Onion Second place: Whiteys Ice Cream, Second place: Marquez Brothers First place: Upstate Niagara French Vanilla Ice Cream Butter Pecan, Moline, IL, 98.90 International, Mango, 99.60 Co-op, 99.95 First place: Chocolate Shoppe Ice Third place: Kwik Trip, LaCrosse, Cream, Madison, WI, 99.60 Third place: Tropical Cheese Second place: Hiland Dairy Foods, WI, 98.85 Industries, Guava Mango, Perth Chandler, OK, 99.90 Second place: Cedar Crest Ice Cream, Manitowoc, WI, 99.50 Amboy, NJ, 99.45 Third place: Dean Foods, Land Ice Cream With Peanut Butter O’Lakes French Onion Dip, Rock- Third place: Schnuck Markets, St. First: Ice Cream Specialties, with Open Class Drinkable Yogurt ford, IL, 99.80 Louis, MO, 99.45 Banana, Decatur, IL, 99.90 First place: Webers Farm Store, Second place: Cedar Crest Ice Marshfield, WI, Lowfat Mango Sour Cream Dips - Southwest Philly Vanilla Ice Cream Cream, PB & J, 99.85 , 99.65 First place: Hiland Dairy, Omaha, First place: Muller Pinehurst Third place: Schnuck Markets, St. Second place: Marquez Brothers, NE, Salsa Dip, 99.75 Dairy, Rockford, IL, 99.60 Louis, MO, 99.80 Peach Drinkable Yogurt, 99.50 Second place: Cabot Creamery, Second place: Chocolate Shoppe Third place: Webers Farm Store, Salsa Grande Dip, 99.70 Ice Cream, 99.40 Ice Cream With Caramel Marshfield, WI, Lowfat Raspberry Third place: Hiland Dairy, Omaha, Third place: ALDI, 99.35 First place: Kemps, 99.40 Kefir, 99.40 NE, Jalapeno Dip, 99.55 Second place: Muller Pinehurst Regular Chocolate Ice Cream Dairy, Butterscotch Toffee, 99.30 First place: Chocolate Shoppe Ice Third: Velvet Ice Cream, Cream, Madison, WI, 99.85 Praline Pecan, Utica, OH, 99.25 Second place: Oberweis Dairy, North Aurora, IL, 99.70 Open Class Ice Cream Third place: ALDI, 99.60 First: Umpqua Dairy, Butter Tof- fee Crunch, Roseburg, OR 99.80 Dark Chocolate Ice Cream Second place: ALDI, Make Fudge First place: Oberweis Dairy, with Not War, Batavia, IL, 99.55 Sea Salt, North Aurora, IL, 99.65 Third: Oberweis Dairy, Birthday Second place: Chocolate Shoppe Cake, North Aurora, IL, 99.35 Ice Cream, Zanzibar, 99.50 Third place: King Cone, Zanzee Ice Cream Sandwiches Chocolate Bar, Plover, WI 99.45 First place: Byrne Dairy, Original Cookiewich, Layfayette, NY, 99.70 Cookies & Cookie Dough Second: Oregon Ice Cream Co., Ice Cream Strawberry, Eugene, OR, 99.60 First place: Kemps, Sweet Me Third: Kelley Country Creamery, Lemon Bar, Cedarburg, WI, 99.75 Mint Chocolate Cookie Sand- Second place: Whiteys Ice Cream, wich, Fond du Lac, WI, 99.15 Moline, IL, 99.70 Third place: Kemps–Sweet Me Open Class Sherbet Brookie Dough, 99.40 First: Cedar Crest Ice Cream, Rainbow, Cedarburg, WI, 99.80 Mint Ice Cream Second place: Muller Pinehurst First: Crescent Ridge Dairy, Cook- Dairy, Orange, Rockford, IL, 99.75 ies & Cream, Sharon, MA, 99.70 Third place: Stewarts Shops, Second: Crescent Ridge Dairy, Mango Dragonfruit, Saratoga White Peppermint Stick, 99.50 Springs, NY, 99.70 Third place: Chocolate Shoppe For more information, visit www.dairyconnection.com Ice Cream, Mint Chip, 99.45 • See WDE Dairy Contest, p. 11 August 30, 2019 CHEESE REPORTER Page 11

WDE Dairy Contest Food Standards barriers to the production of more ing what flexibility it can provide (Continued from p. 10) (Continued from p. 1) nutritious foods and, if so, under- in a horizontal approach to mod- stand how horizontal changes ernization, while ensuring stan- to standardized foods could help dardized foods continue to meet Frozen Yogurt Because FDA issued many SOI overcome these barriers. consumer expectations. First place: Kemps, Twisted decades ago, various stakehold- The second breakout session will FDA said it wants to learn Dough, 99.80 ers have expressed concerns that discuss issues related to innovation about consumers’ shifting expecta- Second: Crescent Ridge Dairy, many SOI are out of date and may and what horizontal approaches to tions and how horizontal changes Chocolate Pecan Chip, 99.70 impede innovation, including the modernization could better accom- could allow innovation and prod- Third place: Southeastern Gro- ability to produce healthier foods. modate advances in science and uct reformulation to meet such cers, Black Cherry, 99.65 On July 26, 2018, FDA held a technology. FDA is interested in demands. For example, comments public meeting to discuss the NIS, learning how horizontal changes to the NIS public meeting docket Gelato including SOI modernization, and could provide the flexibility nec- highlighted that consumers now First place: ALDI, Pistachio give interested parties an oppor- essary to accommodate future demand healthier foods and prod- Biscotti Gelato, 98.60 tunity to provide input. During industry innovation while ensur- ucts that meet specific dietary Second: Stewarts Shops, Pista- that meeting, many participants ing standardized foods continue needs (e.g., “gluten free” products). chio, Saratoga Springs, NY, 98.55 expressed general support for FDA to meet consumer expectations As SOI are issued to “pro- Third place: Stewarts Shops, Salty exploring modernization options and maintain the basic nature and mote honesty and fair dealing in Caramel, 98.50 that could promote changes across essential characteristics of food. the interest of consumers,” FDA all, or broad categories of, SOI to The agency said it is particularly believes the consumer perspective Healthy Frozen Desserts facilitate innovation and flexibil- First: Beyond Better Foods, Mint interested in learning about hori- is critical to understanding what ity to reformulate products to pro- zontal changes to manufacturing flexibility it should consider when Chip Swirl Bar, Bronx, NY, 99.40 duce more nutritious foods. Second: Beyond Better Foods, processes and permitted ingredi- exploring horizontal changes to Several meeting participants ents that could promote innova- current SOI and invites comments Chocolate Peanut Butter, 98.80 highlighted that rapid advances Third place: Stewarts Shops, tion. FDA is asking that comments on what, if any, limitations are in technology and science necessi- indicate the foods to which a pro- appropriate to ensure standardized Chocolate PB Cup Non Dairy Fro- tated revisions to certain SOI. The zen Dessert, 97.65 posed horizontal change would foods continue to meet consumer participants also stated that updat- apply, the current requirement(s) expectations. ing individual standards (some Whey in the SOI to which the change Registration for the Sept. 27 stakeholders have referred to this First place: Prairie Farms - Luana would apply, and the specific public meeting based on space and as a “vertical” approach) would be Plant, Monona, IA, 99.90 change requested (e.g., additional is required by Sept. 20. During reg- time-consuming and may not be Second place: AMPI, Jim Falls, manufacturing processes permitted istration, individuals may indicate feasible given FDA’s resources. WI, 99.75 or ingredients permitted). if they wish to present during a They proposed that a horizontal Third: Agri Mark Whey and Dry The third breakout session will public comment session or partici- approach that permits additional Proteins, Middlebury, VT, 99.70 discuss issues related to consumer pate in a specific session. flexibility across all or broad cat- expectations and standardized For more information or to reg- Whey Permeate egories of standardized foods could foods. FDA is interested in learn- ister, visit www.fda.gov. First place: Lactalis American help resolve this issue by allowing Group, Buffalo, NY, 99.70 FDA to efficiently make compre- Second place: Lactalis American hensive changes that could impact Group, Buffalo, NY, 99.55 many standardized foods. DELIVERING LEADING EDGE SOLUTIONS The Sept. 27 public meeting will Third place: Agri-Mark Whey TO THE BEST IN THE DAIRY AND FOOD INDUSTRY and Dry Proteins, 99.40 explore horizontal approaches to SOI modernization that will sup- WPC 34% port the goals of the NIS. FDA is First place: AMPI, Paynesville, interested in learning more about MN, 99.15 horizontal changes that would improve the nutrition or health- WPC 80% fulness of standardized foods and/ First place: AMPI, Paynesville, or provide for flexibility and inno- MN, 99.85 vation in their production. APT’s ADVANCED CHEESE BELTS (ACB) Second place: Agri Mark Whey The agency is considering all and Dry Proteins, 99.70 horizontal approaches that will FROM OUR INNOVATIVE LINE OF EQUIPMENT. Third place: Agri Mark Whey and ensure the basic nature and essen- Dry Proteins, 99.50 tial characteristics of food are maintained. FDA is also inviting Whey Protein Isolates comment on how these changes First place: Lactalis American could be efficiently accomplished. Group, Nampa, ID, 99.80 For example, FDA would like to Second place: Lactalis American know whether horizontal SOI Group, Nampa, ID, 99.65 might be a means for implement- Third place: Gallo Global Nutri- ing the changes and how such tion, Atwater, CA, 99.50 standards could be structured. The public meeting will begin Our Advanced Salting Belt ensures effective and uniform salt Nonfat Dry Milk additions. Accurately measure salt into your cheese belt using our with a plenary session, followed by First place: Dairy Farmers of unique salt application formula & recipe program with our Advanced America, Garden City, KS, 100.00 breakout sessions that will discuss Salt Dosing System. Second place: Dairy Farmers of key topics relating to horizontal America, Garden City, KS, 99.85 approaches to SOI modernization. Designed for stirred cured or matted cheese varieties, our Advanced Third place: Dairy Farmers of The first breakout session will Cheese Belt ensures sanitary processing while separating free whey from America, Goshen, IN, 96.80 explore nutrition topics. FDA is stirred or matted cheese with minimal residence time. interested in learning what changes We design for your plant’s specific needs, focusing on performance, Open Class: to existing SOI would encour- reliability, service and support. Our systems are proven to increase Creative & Innovative Products age production of more nutritious yields, ensure greater product quality and deliver higher profits. First place: Marquez Brothers foods, and is also interested in International, Strawberry Cereal hearing stakeholder perspectives Smoothie, Hanford, CA, 95.83 regarding the role of nutrition in ADVANCED PROCESS TECHNOLOGIES, INC. Second place: Marquez Brothers SOI modernization and how a Engineering | Fabrication | Controls | Installation International, Cajeta, 95.80 horizontal approach to moderniza- Third place: Marquez Brothers tion could encourage production www.APT-INC.com | An Employee Owned Company International, Strawberry Banana of more nutritious foods. FDA Cereal Smoothie, 94.60. wants to learn if current SOI pose For more information, visit www.APT-INC.com PEOPLE

CPage 12 OMPANY NEWSCHEESE REPORTER August 30, 2019 We look at cheese differently.

www.cheesereporter.com/events.htm

SUPPLIER NEWS ...because we don’t just Master Class On Cheesemaking Cultures, see cheese, we see the Enzymes To Be Sept. 17-18 At UW-Madison whole picture. 1.866.404.4545 www.devilletechnologies.com

Madison—A Master course on to evaluate cheeses and discuss CheeseOther Reporter topics Ad.indd 1 to be covered 2018-01-03 11:52 PM cultures and enzymes – the flavor cheese attributes related to this include the manufacture and use PLANNING GUIDE creators in cheesemaking – will be topic. of secondary starters; use and Sept. 8-10: NYSCMA Fall Meet- held here Sept. 17-18 at Babcock Students will learn about the use application of bioprotective and ing, Watkins Glen Harbor Hotel, Hall on the University of Wiscon- and impact of both thermophilic antimicrobial fermentates; and Watkins Glen, NY. Visit www. sin-Madison campus. and mesophilic acidifying cultures controlling mold and yeast using nycheesemakers.com for more Hosted by the Wisconsin Cen- on cheese attributes; understand- antimycotics. information. ter for Dairy Research (CDR), this ing gas-producing adjunct cultures; The course will include several • two-day course will look at cheese accelerating and enhancing flavors sensory sessions, a discussion panel Sept. 11-13: Northeast Dairy starter cultures, culture adjuncts, with adjuncts; handling and use featuring Wisconsin Master Chee- Convention, The Otesaga Hotel, coagulants, lipases, and surface rip- of starter cultures; and the proper semakers, and sessions on culture Cooperstown, NY. To register, ening microflora, focusing on their manufacture, handling and use of recommendations for creating spe- visit www.nedairyfoods.org. impacts on cheese flavor, texture bulk starter cultures. Instructors cific flavors. • and functional properties. will talk about selecting the appro- A registration fee of $700 per Sept. 23-25: Pack Expo, Las Instructors will also explore priate coagulant for specific cheese student includes course materials Vegas Convention Center, Las proper handling and use of bac- applications; understanding sur- and meals. Vegas, NV. For details, visit teriophage, and new product face bacteria and white molds’ role For more information or to reg- www.packexpolasvegas.com. offerings. The CDR staff and pre- in secondary ripening; and under- ister online, visit www.cdr.wisc. • senters will lead sensory sessions standing lipases. edu/shortcourses/master_19. Sept. 23-26: IDF World Dairy Summit, Hilton Istanbul Following a record-breaking edi- round of judging. Bomonti Hotel & Conference Deadline For Entry In tion of the World Cheese Awards The contest features eight cat- Center, Istanbul, Turkey. Visit 2019 World Cheese in Bergen, Norway last year, the egories: Goat’s Milk, Sheep’s Milk, www.idfwds2019.com. organizer, the Guild of Fine Food, Semi Hard/Hard/Very Hard Cow’s • Awards Is Sept. 9 is expecting more than 3,500 Milk, Soft/Semi Soft Cow’s Milk, Oct. 8-10: NCCIA Annual Con- Bergamo, Italy—Online entry for entries from over 40 countries. Cow’s Milk Blue Cheese, Spe- ference, Empire Events Cen- the 32nd World Cheese Awards For this competition, 230 judges cialty, Buffalo Milk and Cheese ter, Rochester, MN. For more remains open and cheese makers work in teams of four, identifying with Additives. From those eight details, visit www.northcentral- from around the world are invited any cheeses worthy of a bronze, sil- categories, entries are separated cheese.org. to submit their cheese for consid- ver or gold award. Each team then into 143 different classes. • eration. nominates one exceptional cheese The fourth edition of the Nov. 4-6: NMPF, NDB, UDIA The entry period runs through as the Super Gold from their table. FORME festival will take place Joint Annual Meeting, Hyatt Sept. 9, unless the entry cap is These 66 cheeses are then Oct. 17-20 in Bergamo, with over Regency Hotel New Orleans, reached before then. judged a second time by the “Super 40,000 slated to attend. New Orleans, LA. Visit www. The awards will take place in Jury” of 16 internationally recog- Cheese makers can enter online nmpf.org for more details. Italy on Oct. 18 as part of the nized experts, each of whom selects at www.gff.co.uk/wca now through • FORME festival in Bergamo. a cheese to champion in the final Monday, Sept. 9, 2019. Nov. 5-7: Global Cheese Tech- nology Forum, Peppermill Resort, Reno, NV. Visit www. Trade Forecasts fiscal 2019, cheese imports totaled projected per capita GDP growth adpi.org/GlobalCheeseTech- (Continued from p. 1) $970 million, up 0.6 percent, or $6 for 2019 is down 25 percent from nologyForum for more infor- million, from the first nine months last quarter’s projection, and this mation. 2019 (October 2018-June 2019), of fiscal 2018. quarter’s projection for 2020 is 15 • dairy exports totaled $4.22 billion, For fiscal 2019, the overall US percent lower. Nov. 17-19: PLMA Private Label down $27 million, from the first agricultural export forecast of The US-China trade conflict, Trade Show, McCormick Place, nine months of fiscal 2018. $134.5 billion represents a reduc- Brexit, and the developing trade Chicago, IL. For more informa- USDA’s forecast for fiscal 2019 tion of $2.5 billion from May’s dispute between Japan and South tion, visit www.plma.com. dairy imports is $3.6 billion, up projection, mainly due to reduc- Korea are some of the key uncer- • tions in exports of corn, soybeans, tainties slowing global trade and $200 million from its May forecast. Jan. 19-21: Winter Fancy Food and other oilseeds. US agricultural investment and pushing forecasts The fiscal 2020 dairy import fore- Show, Moscone Center, San cast is $3.7 billion. exports are projected to reach for economic growth lower. Francisco, CA. For details, visit Fiscal 2018 dairy imports had $137.0 billion in fiscal 2020. The dollar is expected to www.specialtyfood.com. US agricultural imports in fiscal strengthen into 2020. Due to low- totaled $3.4 billion. During the • first nine months of fiscal 2019, 2019 are forecast at $129.3 billion, ered risk of inflation and some Jan. 26-29: Dairy Forum 2020, dairy imports totaled $2.696 bil- down $300 million from the May concerns about the potential for The Westin Kierland Resort & lion, up 5.2 percent, or $133 mil- forecast. Fiscal 2020 ag imports are a slowing domestic economy, the Spa, Scottsdale, AZ. Details and lion, from the first nine months of forecast at $129.0 billion. Federal Reserve lowered its short- registration information avail- fiscal 2018. The US agricultural trade sur- term interest rates for the first time able at www.idfa.org. USDA’s cheese import forecast plus is projected to be $5.2 billion in a decade on July 31. The Fed • for fiscal 2019 was lowered from in fiscal 2019, down from May’s has not ruled out additional easing the May forecast by $200 million, forecast of $8.0 billion, then rise to if the economic outlook does not March 3-5: World Champion- to $1.3 billion. The fiscal 2020 $8.0 billion in fiscal 2020. improve. ship Cheese Contest, Monona forecast is $1.4 billion. Per capita world gross domes- Oil prices are still expected to Terrace Convention Center, During fiscal 2018, cheese tic product (GDP) is expected to decrease in 2019 relative to 2018, Madison, WI. Visit www.world- championcheese.org. imports totaled $1.239 billion. grow 1.6 percent in 2020, up from and the stability is expected to During the first nine months of 1.5 percent in 2019. This quarter’s extend into 2020. August 30, 2019 CHEESE REPORTER Page 13

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Classified Advertisements should be placed the latest job offerings? Apply for a 6. Promotion & Placement by Thursday for the Friday issue. Classified ads free 3-month subscription to Cheese charged at $0.75 per word. Display Classified PROMOTE YOURSELF - By contact- Reporter or visit www.cheesereporter. advertisements charged at per column inch ing Tom Sloan & Associates. Job com for all the latest listings. rate. For more information, call 608-316-3792 enhancement thru results oriented pro- 10. Cheese & Dairy Products or email [email protected] fessionals. We place cheese makers, production, technical, maintenance, engi- KEYS MANUFACTURING: Dehydrators 2. Equipment Wanted neering and sales management people. of scrap cheese for the animal feed 1. Equipment for Sale industry. Contact us for your scrap at Contact Dairy Specialist David Sloan, WESTFALIA SEPARATORS: New WANTED TO BUY: Westfalia or Alfa- (217) 465-4001 or email keysmfg@aol. Tom Sloan or Terri Sherman. TOM arrivals! 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Contact Jim GREAT LAKES SEPARATORS at at 608-835-7705; or by email at jim- (920) 863-3306 or e-mail drlambert@ [email protected] dialez.net. Director of Operations Opening For Wohlt Creamery LLC in New London WI. A subsidiary of Ellsworth CooperativeDirector Creamery of WE MAKE DAIRY Process Supervisor Rewarding. Due to a recent cheese plant expansion, At Ellsworth Cooperative Creamery pride is the most important Valley Queen is looking for an experienced We’ve come a long way since our ingredient in the products we make. WeConsumer are 300+ patron dairy families Packaging supervisor who enjoys leading people in a strong, with each of our member farms committing 365 day a year to start in 1929 as a dairy manufacturer fast-paced food processing environment. producing the highest quality milk. And then there’s the dedication of in Milbank, SD. Our success means our cheesemakers, production and packagingEllsworth teams , Coopera�putting out the bestve Creamery doing business in a way that’s good • Direct cheese production employees product possible. It’s that sense of pride and commitment that makes our cheeses taste so good and for our employees, our and our during day shift. making us dairy proud for over 100 years.At Ellsworth Coopera� ve Creamery pride is the most important ingredient in the prod- community. Grow your career with • Coach employees to meet company ucts we make. We are 300+ patron dairy families strong, with each of our member farms us. Our comprehensive bene t plan As part of our growth, we are seeking an experienced, Director of Operations to add to our team at Wohlt safety, quality and sanitation targets. commi� ng 365 day a year to producing the highest quality milk. And then there’s the Creamery in New London WI. Where we process, package, and distribute our award-winning processed includes: health, dental, vision, life dedica� on of our cheesemakers, produc� on and packaging teams, pu� ng out the best • Engage with loyal, quality minded work cheeses. insurance, 401(k) with company match, product possible. It’s that sense of pride and commitment that makes our cheeses taste pro t sharing, health club membership teams on process improvements. so good and making us dairy proud for over 100 years. As Director of Operations for Wohlt Creamery you will: and more. • Work alternating weekends; schedule • Develop and execute the company’sAs business part of strategies our growth, in order we to are attain seeking the goals an ofexperienced, the board Director of Consumer promotes work/life balance. www.vqcheese.com - (605) 432-9629 • Prepare and implement comprehensivePackaging business to plans add toto facilitate our team achievement at Ellsworthby planning Coppera� cost ve- Creamery in Ellsworth, ©2019 Valley Queen Cheese Factory, Inc. effective operations and market developmentWI. Where activities we produce, package, and distribute our award-winning cheese • Communicate and maintain trust relationshipsand cheeses. with Customers, Vendors, and all levels of staff at all facilities As Director of Consumer Packaging for Ellsworth Coopera� ve Creamery you will: • Direct production control operations to ensure the operating needs of the company are met.  Provide technical exper� se throughout the package design, development, and • Support and initiate change in the production, production control to promote continuous improvement. implementa� on process to ensure that crea� ve aspects of design are Your Source For New & Used Dairy Processing Equipment Manage the evaluation of continuous improvement and recommend capital requirements as justified by successfully translated into func� onal high-quality packages that can be effi ciently the business plan. run in All ECC opera� ons. • Inspire confidence within all employees and overcome resistance while promoting a team environment.  Provide technical package engineering exper� se and mentoring to package Ullmer’s Dairy Equipment & Fabrication supervisors to sustain necessary levels in the department Communicate and To be our Director of Operations you will need: maintain trust rela� onships with Customers, Vendors, and all levels of staff at all • Bachelor’s degree preferred with advanced facili� knowledge es of processed cheese manufacturing • A minimum of 5-7 years of job-related Providesexperience leadership in the industry and strategic direc� on to supervisors in Packaging • A proven record of leading operational Evaluateteams and package the development development and process achievement and recommend of strategic improvements to ensure corporate goals high quality packages, reduce development cycle � me, minimize implementa� on • Unquestionable Integrity problems and increase crea� ve package implementa� on. • Above average organizational and interpersonal Inspire confi skill dences as well within as allabove employees average andcommunication overcome resistance skills while promo� ng We offer the following services: including written, verbal and computer aprograms team environment. knowledge Laser Cutting For consideration, please emailTo resume be our Director and cover of Consumer letter with Packaging salary you requirements will need: to  Bending Human Resources Bachelor’s at: degree in Packaging Engineering with advanced knowledge of cheese [email protected] Chosen candidates must pass a pre-employment drug and alcohol screening. Rolling  A minimum of 8 - 10 years of packaging leadership experience in the industry Custom Fabrication & Welding  Unques� onable Integrity  Above average organiza� onal and interpersonal skills as well as above average communica� on skills including wri� en, verbal and computer programs knowledge Paul: [email protected] For considera� on, please email resume and cover le� er with salary requirements Contact Us Today! Trevor: [email protected] to Human Resources at: [email protected] www.ullmers.com Or call: 920-822-8266 Page 14 CHEESE REPORTER August 30, 2019

2017 - Current Lactose Prices1 DAIRY FUTURES PRICES High/Low Range (Central & West: Mostly) SETTLING PRICE *Cash Settled $0.45 Date Month Class III* Class IV* Dry Whey* NDM* Butter* Cheese* 8-23 August 19 17.59 16.66 36.850 103.000 235.750 1.8270 8-26 August 19 17.60 16.66 36.850 103.000 235.700 1.8270 $0.40 8-27 August 19 17.60 16.66 36.850 103.000 236.000 1.8270 8-28 August 19 17.60 16.66 36.850 103.175 236.250 1.8260 $0.35 8-29 August 19 17.60 16.70 36.850 103.175 236.325 1.8270 8-23 September 19 17.22 16.30 37.000 103.700 226.850 1.7880 $0.30 8-26 September 19 17.25 16.24 37.125 103.500 225.000 1.7920 8-27 September 19 17.30 16.32 37.450 103.525 225.050 1.7940 8-28 September 19 17.47 16.20 37.400 104.000 222.800 1.8170 $0.25 8-29 September 19 17.56 16.26 37.150 104.600 222.800 1.8270 8-23 October 19 17.40 16.48 36.500 104.500 228.000 1.8160 $0.20 8-26 October 19 17.49 16.42 37.200 104.300 225.700 1.8180 8-27 October 19 17.43 16.50 37.200 104.850 226.975 1.8110 8-28 October 19 17.53 16.43 37.400 105.300 224.750 1.8320 $0.15 8-29 October 19 17.64 16.48 37.125 105.650 225.000 1.8350 8-23 November 19 17.21 16.55 36.625 105.775 226.000 1.7950 8-26 November 19 17.33 16.42 36.625 105.950 225.225 1.8040 8-27 November 19 17.29 16.42 37.000 105.950 225.825 1.7990 2017 - Current NDM Prices 8-28 November 19 17.39 16.52 37.000 106.325 224.000 1.8050 8-29 November 19 17.42 16.55 37.000 106.950 224.000 1.8120 USDA: High Range (Low/Medium Heat): Mostly $1.10 8-23 December 19 16.83 16.66 36.400 107.200 224.700 1.7570 Central & East Western 8-26 December 19 16.92 16.47 36.500 107.200 223.625 1.7600 8-27 December 19 16.91 16.51 36.525 107.200 224.125 1.7600 $1.05 8-28 December 19 16.98 16.51 37.000 107.400 222.550 1.7610 8-29 December 19 16.98 16.57 37.000 108.250 223.500 1.7680

$1.00 8-23 January 20 16.43 16.65 36.150 108.400 224.200 1.7100 8-26 January 20 16.49 16.50 36.250 107.200 221.175 1.7130 $0.95 8-27 January 20 16.47 16.55 36.375 108.350 222.875 1.7120 8-28 January 20 16.49 16.55 36.160 108.500 221.800 1.7120 8-29 January 20 16.50 16.61 36.775 109.150 221.800 1.7150 $0.90 8-23 February 20 16.28 16.65 36.000 109.500 223.300 1.6960 8-26 February 20 16.32 16.65 36.025 109.450 221.175 1.7000 $0.85 8-27 February 20 16.28 16.70 36.125 109.450 223.025 1.6990 8-28 February 20 16.30 16.70 36.375 108.825 222.500 1.7000 $0.80 8-29 February 20 16.29 16.74 36.675 110.450 221.850 1.6990 8-23 March 20 16.31 16.76 36.250 110.000 225.100 1.7090 $0.75 8-26 March 20 16.34 16.71 36.300 110.000 224.100 1.7070 8-27 March 20 16.34 16.77 36.350 110.000 225.400 1.7030 8-28 March 20 16.35 16.85 36.400 110.750 223.975 1.7030 $0.70 8-29 March 20 16.35 16.90 36.575 110.975 225.025 1.7000 8-23 April 20 16.39 17.08 36.000 112.000 226.300 1.7230 8-26 April 20 16.43 17.00 36.075 112.000 224.825 1.7210 8-27 April 20 16.43 17.00 36.100 112.000 226.725 1.7200 HISTORICAL MILK PRICES - CLASS I 8-28 April 20 16.44 17.00 36.475 112.250 226.500 1.7180 8-29 April 20 16.44 17.00 36.525 112.250 226.500 1.7150 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 8-23 May 20 16.49 17.21 36.000 112.500 228.200 1.7320 ‘17 17.45 16.73 16.90 16.05 15.20 15.31 16.59 16.72 16.71 16.44 16.41 16.88 8-26 May 20 16.57 17.15 36.050 112.500 227.300 1.7280 ‘18 15.44 14.25 13.36 14.10 14.44 15.25 15.36 14.15 14.85 16.33 15.52 15.05 8-27 May 20 16.57 17.15 36.200 112.500 228.275 1.7280 8-28 May 20 16.56 17.15 36.450 112.550 228.000 1.7280 ‘19 15.12 15.30 15.98 15.76 16.42 17.07 17.18 17.89 8-29 May 20 16.54 17.20 36.550 113.450 228.300 1.7285 8-23 June 20 16.66 17.30 36.000 113.225 229.275 1.7460 $1.90 8-26 June 20 16.71 17.15 36.200 113.225 229.000 1.7460 $1.85 40-Pound DAIRY PRODUCT SALES Block Avg 8-27 June 20 16.73 17.15 36.300 113.225 229.275 1.7460 $1.80 8-28 June 20 16.73 17.22 36.500 113.650 229.000 1.7460 August 28, 2019—AMS’ National Dairy $1.75 8-29 June 20 16.71 17.22 36.550 114.400 229.400 1.7450 Products Sales Report. Prices included are $1.70 provided each week by manufacturers. $1.65 Interest - Aug. 29 20,595 7,761 2,552 9,010 8,932 20,360 $1.60 Prices collected are for the (wholesale) point $1.55 of sale for natural, unaged Cheddar; boxes of $1.50 butter meeting USDA standards; Extra Grade $1.45 CHEESE REPORTER SUBSCRIBER SERVICE CARD edible dry whey; and Extra Grade and USPH $1.40 CME vs AM S Grade A nonfortified NFDM. •Revised $1.35 A S O N D J F M A M J J A PLEASE SEND ME MORE INFORMATION ON: Aug. 24 Aug. 17 Aug. 10 Aug. 3 ___Advertising ___Subscribing _____Subscripion Change ___Other______40-Pound Block Prices and Sales If changing subscription, please include your old and new address below Weighted Price Dollars/Pound Name ______US 1.8795 1.8585• 1.8371 1.8386 Sales Volume Pounds Title ______US 13,022,687 11,796,397• 12,620,374 13,379,129 Company ______500-Pound Barrel Cheddar Cheese Prices, Sales & Moisture Contest Address ______Weighted Price Dollars/Pound US 1.8540 1.8465 1.8436 1.8567 City/St/Zip ______Adjusted to 38% Moisture New Subscriber Info E-Mail Phone ______US 1.7643 1.7522 1.7523 1.7602 Sales Volume Pounds Name ______US 10,975,780 11,386,576 12,228,243 11,243,293 Weighted Moisture Content Percent Title ______US 34.85 34.67 34.77 34.60 Company ______Butter Address ______Weighted Price Dollars/Pound US 2.3761 2.3604• 2.3647 2.3692• City/St/Zip ______Sales Volume Pounds US 1,950,729 3,025,244• 2,456,217 3,933,954• Old Subscriber Info E-Mail Phone ______Dry Whey Prices TYPE OF BUSINESS: JOB FUNCTION: Weighted Price Dollars/Pounds ___Cheese Manufacturer ___Company Management US 0.3694 0.3676 0.3670• 0.3674 ___Cheese Processor ___Plant Management Sales Volume ___Cheese Packager ___Plant Personnel US 6,675,627 5,418,390 6,588,832• 5,063,870 ___Cheese Marketer(broker, distributor, retailer ___Laboratory (QC, R&D, Tech) Nonfat Dry Milk ___Other processor (butter, cultured products) ___Packaging ___Whey processor ___Purchasing Average Price Dollars/Pound ___Food processing/Foodservice ___Warehouse/Distribution US 1.0413 1.0381• 1.0398• 1.0239• ___Supplier to dairy processor ___Sales/Marketing Sales Volume Pounds US 15,182,734 19,943,464• 15,085,557• 34,083,256 Circle, copy and FAX to (608) 246-8431 for prompt response

August 30, 2019 CHEESE REPORTER Page 15

DAIRY PRODUCT MARKETS NATIONAL - CONENTIONAL DAIRY PRODUCTS AS REPORTED BY THE US DEPARTMENT OF AGRICULTURE Conventional dairy ad numbers increased 21 percent this week. Organic dairy ad numbers increased 17 percent. There are over 16 times more conventional dairy ads than organic dairy ads. The most advertised product/category this week is conventional ice cream in 48- to WHOLESALE CHEESE MARKETS 64-ounce containers, up 28 percent from last week. The average advertised price, $2.89, is down 3 cents from last week. NATIONAL - AUG. 23: Cheese demand is stable to positive throughout the nation. Mid- western producers suggest state fair season, along with strong retail promotions, are helping Conventional cheese ad numbers increased 30 percent. There are no ads for organic cheese. prompt strong sales. Additionally, corporate and holiday gift boxes are in the works according The average price for conventional 8-ounce shred cheese is $2.37, down 4 cents from last to some cheese contacts. Cheese inventories are plentiful, but contacts lack the same concern week. The average price for conventional 8-ounce block cheese is $2.23, up six cents from they did at this time last year. Cheese producers are finding milk mainly at premiums. Spot last week. milk prices ranged from Class to $1.50 over Class III. Midwestern contacts suggest bottlers have not pulled down milk supplies as much as expected. Cheese market tones are wobbly. Conventional yogurt ad numbers decreased 10 percent. Organic yogurt ads increased nearly five times. The average advertised price for conventional yogurt in 4- to 6-ounce containers NORTHEAST- AUG. 28: Class I operations are keeping milk availability tighter in the is $0.52. The average price for organic yogurt in 4- to 6-ounce containers, $1.07, results in a East region for cheese production. However, northeastern cheese makers are receiving fairly $0.55 organic price premium. The national average price for conventional milk half gallons is steady milk volumes this week. Mozzarella and Provolone production schedules are close $2.03, compared to $4.12 for half gallons, an organic price premium of $2.09. to capacity. Cheese supplies are available to meet contracted agreements. Retail and food- service cheese orders are stable and gradually improving. There are some reports cheese exports are slower, yet domestic demand is fairly healthy. RETAIL PRICES - CONVENTIONAL DAIRY - AUGUST 30 Wholesale prices, delivered, dollars per/lb: Commodity US NE SE MID SC SW NW Cheddar 40-lb blocks: $2.3550 - $2.6400 Process 5-lb sliced: $1.8500 - $2.3300 3.32 3.22 3.14 2.83 2.99 3.43 4.23 Muenster: $2.3400 - $2.6900 Swiss Cuts 10-14 lbs: $3.2775 - $3.6000 Butter 1# Cheese 8 oz block 2.23 2.31 2.32 1.82 2.36 2.15 2.49 MIDWEST AREA - AUG. 28: Midwest cheese makers report that the typical fall Cheese 1# block 3.94 3.50 3.78 NA 3.99 4.68 NA demand is helping to maintain cheese orders. Requests for both block and process cheeses are strong. Calls from foodservice buyers, as students return to the classroom following the Cheese 2# block 4.99 NA NA NA NA 4.99 4.99 summer hiatus, are enough to prompt some manufacturers to push back a few shipment Cheese 8 oz shred 2.37 2.39 2.42 1.83 2.34 2.26 3.40 dates. Production is active with some processors running seven-day schedules. While Cheese 1# shred 3.91 NA 3.99 3.79 3.71 3.99 NA school milk bottling is pulling heavy volumes away from the cheese vats, manufacturers are Cottage Cheese 1.89 2.17 2.00 1.24 1.99 1.44 2.21 finding adequate amounts of milk to fill their production runs. Spot milk offers are not very prevalent so far this week, but contacts expect more discounted loads to become available Cream Cheese 1.90 2.02 2.05 1.48 1.88 1.68 1.59 over the holiday weekend. So far this week, spot milk loads moving into Class III are priced Flavored Milk ½ gallon 2.18 1.99 2.50 1.66 NA NA NA at $.50 below Class to $.50 above Class. This week last year, spot milk prices ranged from Flavored Milk gallon 2.99 NA NA 2.99 NA NA NA flat Class to $2 over Class. Ice Cream 48-64 oz 2.89 2.67 2.89 2.55 3.74 2.97 2.32 Wholesale prices delivered, dollars per/lb: Milk ½ gallon 2.03 NA NA 1.66 2.14 NA NA Brick 5# Loaf: $2.2675 - $2.6925 Cheddar 40# Block: $1.9900 - $2.3900 Milk gallon 3.21 3.22 NA 2.60 2.19 3.57 NA Monterey Jack 10#: $2.2425 - $2.4475 Mozzarella 5-6#: $2.0675 - $3.0125 Muenster 5# $2.2675 - $2.6925 Process 5# Loaf: $1.7800 - $2.1400 Sour Cream 16 oz 1.82 1.80 1.85 1.30 1.92 1.65 2.20 Grade A Swiss 6-9#: $2.7925 - $2.9100 Blue 5# Loaf: $2.5350 - $3.6050 Yogurt (Greek) 4-6 oz .98 .97 1.00 1.00 .97 1.00 .97

Yogurt (Greek) 32 oz WEST - AUG. 28: Cheese makers relay that demand is strong. US market prices have 4.57 4.35 4.58 NA NA 3.49 5.09 been well above international cheese prices for some time, making excursions into export Yogurt 4-6 oz .52 .49 .50 .60 .50 .49 .55 markets more challenging. However, contacts are seeing steady interest from international Yogurt 32 oz 2.18 2.50 2.18 1.79 NA NA NA buyers. In addition, some western cheese processors suggest that they are also getting more inquiries from domestic shoppers. Contacts attribute this uptick to increased foodservice US: National Northeast (NE): CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT; needs of schools, the reinvigoration of pizza consumption fueled by the upcoming football Southeast (SE): AL, FL, GA, MD, NC, SC, TN, VA, WV; Midwest (MID): IA, IL, IN, season, and the modest tightening of cheese stocks prompting buyer activity. The steady KY, MI, MN, ND, NE, OH, SD, WI; South Central (SC): AK, CO, KS, LA, MO, NM, pull on cheese supplies has helped reduce inventories. Manufacturers are running cheese OK, TX; Southwest (SW): AZ, CA, NV, UT; Northwest (NW): ID, MT, OR, WA, WY plants at or near full capacity. Milk supplies are in good balance with processing needs. Wholesale prices delivered, dollars per/lb: Cheddar 10# Cuts: $2.2275 - $2.4275 ORGANIC DAIRY - RETAIL OVERVIEW Cheddar 40# Block: $1.9800 - $2.4700 Monterey Jack 10#: $2.2150 - $2.4900 Process 5# Loaf: $1.7975 - $2.0525 Swiss 6-9# Cuts: $2.8750 - $3.3050 National Weighted Retail Avg Price: Greek Yogurt 4-6 oz: NA Butter 1 lb: $6.32 Greek Yogurt 32 oz: $3.99 FOREIGN -TYPE CHEESE - AUG. 28: Recent analysis by market participants indi- Cheese 8 oz shred: NA Milk ½ gallon: $4.12 cate that since the beginning of the year, there has been a balanced relationship between the Cream Cheese 8 oz: $2.50 Milk gallon: $7.40 supply and demand of cheese in the EU. The prices have changed less this year compared Yogurt 4-6 oz: $1.07 Milk UHT 8 oz: $1.00 Yogurt 32 oz: $3.96 Sour Cream 16 oz: NA to previous years. In the EU, the prices for hard cheese in Italy are the only ones that saw a large increase this year, whereas the prices for sliced cheese in Poland are the only ones with a large decline. DRY DAIRY PRODUCTS - AUGUST 29 Selling prices, delivered, dollars per/lb: Imported Domestic NDM - CENTRAL: For the last week of NDM - EAST: Market activities are a bit Blue: $2.6400 - 5.2300 $2.4125 - 3.9000 August, the top of the price range shifted active on various market exchanges. Some Gorgonzola: $3.6900 - 5.7400 $2.9200 - 3.6375 down for low/medium heat NDM, although balancing operations are not at capacity, Parmesan (Italy): 0 $3.8000 - 5.8900 the bottom of the range and bottom and top as heavy milk loads are clearing to Class Romano (Cows Milk): 0 $3.6025 - 5.7575 of the mostly series remained steady. Trad- I needs. Manufacturers’ low/medium heat Sardo Romano (Argentine): $2.8500 - 4.7800 0 ing activity is stable to lighter in the region. NDM inventories are balanced to full. Cur- Production is steady, as condensed skim rent market conditions are steady to a bit Reggianito (Argentine): $3.2900 - 4.7800 0 supplies are available. Inventory levels vary weaker leading up to the holiday. High heat Jarlsberg (Brand): $2.9500 - 6.4500 0 from available to balanced. Mostly, markets prices are unchanged in the region. Some Swiss Cuts Switzerland: 0 $3.3150 - 3.6375 are quiet this pre-holiday week. High heat operations are taking the time to dry high Swiss Cuts Finnish: $2.6700- 2.9300 0 NDM pricesare steady. A few operations heat for contract and immediate needs. have scheduled drying time. WHOLESALE BUTTER MARKETS - AUGUST 28 LACTOSE: Some industry observers note NDM - WEST: Western f.o.b. prices for that prices are all over the place, making it NATIONAL: Cream availability for but- region leading up to the holiday. Some man- low/medium heat NDM are trending up difficult to augur a clear sense of the market. ter manufacturing is improving in the East ufacturers are full and are not able to take in on both ends of the range while remain- While generally steady and available, inven- and Central regions,but remains tight in the extra cream loads. Bulk butter continues to ing steady on the mostly series. Some end tories are mixed and vary widely by brand. West. Looking at the big picture, nation- be available and offered at discounts. But- users are locking in Q4 contracts. Buyers Demand also depends largely on what is wide, milk fat levels are transitioning from ter market prices are in the low $2.20s this from Latin America and a few from Indo- being offered. Some preferred brands are being at the lowest point of the year to trading week. Spot trades have been active. nesia requested more loads of US NDM. committed through the next few months and gradually improving as temperatures drop. Foodservice demands may have affected Domestic demand for low/medium heat manufacturers are working to get agree- the uptick in trades, with educational institu- NDM is mostly stable. Low/medium heat ments in place for Q4. Lactose is moving WEST: The western butter market tone tions purchasing for the school year. NDM inventory levels have declined, but well through contracts and stocks for these is stable. Restaurant sales are very good, there are still enough on hand to cover all lactose brands are under control. Lactose but retailers’ demand for butter is less than NORTHEAST: In the East, cream is needs. High heat NDM prices have not that competes against other inexpensive that of a week ago. According to proces- more available than in previous weeks. changed from the prior week. Contractual carbohydrates is finding price pressures and sors, this could be because they have their Class I is pulling heavy milk loads for their demands for high heat NDM are steady and a market demand that is satiated. African stocks replenished for the upcoming holi- immediate processing needs. There are are the driving force behind the quantity that swine fever and trade issues with China con- day. Cream availability has been increasing more cream offers on the market currently. processors are willing to produce. tinue to stymie market activity. since the reopening of schools. Ice cream Additionally, some market participants are makers are also demanding fewer loads receiving cream offers from other regions for their daily production. As a result, butter at this time. Butter churning schedules are WEEKLY COLD STORAGE HOLDINGS production has increased. The inventories keeping up with current cream supplies. SELECTED STORAGE CENTERS IN 1,000 POUNDS - INCLUDING GOVERNMENT of butter also picked up a bit despite good Some operations are receiving more cream DATE ...... BUTTER CHEESE domestic sales. than others. Many loads are trading around the low to mid 1.30s this week. Manufactur- 08/26/19 ...... 39,092 81,127 CENTRAL: Butter makers’ churning ers’ butter inventories are fairly stable in 08/01/19 ...... 41,296 84,497 schedules are fairly active this week. Market the region. Butter spot prices are mixed on Change ...... -2,204 -3,370 participants report cream is plentiful in the various market exchanges. Percent Change...... -5 -4 Page 16 CHEESE REPORTER August 30, 2019

cent of operators who reported CME CASH PRICES - AUGUST 26 - 30, 2019 Restaurant higher sales in June. And 33 per- Visit www.cheesereporter.com for daily prices Performance Index cent of operators reported a sales 500-LB 40-LB AA GRADE A DRY decline in July, up from 28 percent CHEDDAR CHEDDAR BUTTER NFDM WHEY Fell In July; Same in June. MONDAY $1.6650 $1.8800 $2.1975 $1.0400 $0.3950 Restaurant operators reported August 26 (NC) (NC) (-3) (+¼) (NC) Store Sales Rose, somewhat stronger customer traf- TUESDAY $1.6800 $1.8775 $2.2100 $1.0475 $0.3950 August 27 (+1½) (-¼) (+1¼) (+¾) (NC) Outlook Deteriorated fic results in July. Some 44 percent WEDNESDAY $1.6800 $1.8800 $2.2100 $1.0375 $0.3900 Washington—The National Res- of operators reported an increase in August 28 (NC) (+¼) (NC) (-1) (-½) taurant Association’s Restaurant customer traffic between July 2018 THURSDAY $1.7000 $1.9200 $2.1850 $1.0425 $0.3900 and July 2019, up from 39 percent August 29 (+2) (+4) (-2½) (+½) (NC) Performance Index (RPI) stood at 100.4 in July, down 0.7 percent in June. FRIDAY $1.7375 $1.9300 $2.1900 $1.0400 $0.3900 The Expectations Index, which from June and the second straight August 30 (+3¾) (+1) (+½) (-¼) (NC) measures restaurant operators’ monthly drop, the association Week’s AVG $1.6925 $1.8975 $2.1985 $1.0415 $0.3920 six-month outlook for four indus- reported today. Change (-0.0015) (+0.0010) (-0.0955) (+0.0115) (+0.0025) try indicators (same-store sales, The RPI, a monthly compos- Last Week’s $1.6940 $1.8965 $2.2940 $1.0300 $0.3895 employees, capital expenditures AVG ite index that tracks the health of and business conditions), stood 2018 AVG $1.6190 $1.6720 $2.2710 $0.8789 $0.4895 and outlook for the US restaurant at 100.1 in July, down 1.1 percent Same Week industry, is constructed so that the from June. health of the restaurant industry is Restaurant operators are some- MARKET OPINION - CHEESE REPORTER measured in relation to a neutral what less bullish about sales growth level of 100. in the coming months. Some 38 Cheese Comment: Four cars of blocks were sold Monday, but the price remained The Restaurant Performance unchanged at $1.8800. One car of blocks was sold Tuesday at $1.8775, which percent of operators expect to have reduced the price. On Wednesday, 7 cars of blocks were sold, the last at $1.8800, Index consists of two components: higher sales in six months (com- which raised the price. Four cars of blocks were sold Thursday, the last at $1.9200, the Current Situation Index and pared to the same period in the which raised the price. Six cars of blocks were sold Friday, the last at $1.9300, which the Expectations Index. previous year), down from 48 per- raised the price. The barrel price increased Tuesday on a sale at $1.6800, rose The Current Situation Index, cent who reported similarly two Thursday on a sale at $1.7000, and increased Friday on a sale at $1.7375.Blocks which measures current trends in months ago. closed out the month averaging $1.8791; while barrels closed out averaging $1.7081 four industry indicators (same- Eighteen percent of operators Butter Comment: The price decreased Monday on an unfilled bid at $2.1975 (fol- store sales, traffic, labor and capi- expect their sales volume in six lowing a sale at $2.1950), increased Tuesday on a sale at $2.2100, fell Thursday on tal expenditures), stood at 100.7 months to be lower than it was a sale at $2.1850, then rose Friday on an unfilled bid at $2.1900. Butter averaged $2.2942 for the month of August at the CME. in July, down 0.3 percent from during the same period in the pre- June. vious year. NDM Comment: The price increased Monday on a sale at $1.0400, rose Tuesday Meanwhile, restaurant opera- on a sale at $1.0475, fell Wednesday on a sale at $1.0375, increased Thursday on A majority of restaurant opera- a sale at $1.0425, then fell Friday on a sale at $1.0400. NDM closed out averaging tors reported higher same-store tors’ outlook for the overall econ- $1.0297 at the CME sales for the third straight month, omy has deteriorated in recent months. Only 12 percent of opera- Dry Whey Comment: The price declined Wednesday on an uncovered offer at 39.0 although results were somewhat cents. Dry whey averaged $0.3701 for August at the CME. softer in July. Some 52 percent of tors said they expect economic operators reported a same-store donditions will improve in six sales increase between July 2018 months, while 26 percent think WHEY MARKETS - AUGUST 26 - 30, 2019 and July 2019, down from 57 per- conditions will worsen. RELEASE DATE - AUGUST 29, 2019

Animal Feed Whey—Central: Milk Replacer: .2400 (NC) – .2700 (NC) Buttermilk Powder: Central & East: 1.0300 (NC) – 1.1050 (+¾) West: 1.0000 (NC) – 1.0650 (NC) Mostly: 1.0200 (NC) – 1.0500 (NC) Casein: : 2.8400 (NC) – 3.0975 (NC) Acid: $3.1025 (NC) – $3.2650 (NC)

Dry Whey—Central (Edible): Nonhygroscopic: .2900 (NC) – .3950 (+2½) Mostly: .3400 (NC) – .3600 (NC) Dry Whey–West (Edible): WORLD LEADER Nonhygroscopic: .3325 (+2¾) – .4200 (NC) Mostly: .3350 (+2½) – .3900 (+2) IN DAIRY CARBOHYDRATE TECHNOLOGY.

Dry Whey—NorthEast: .3200 (NC) – .4000 (+1) Lactose—Central and West: Recognized as the world leader in dairy carbohydrate processing Edible: .1800 (NC) – .4500 (NC) Mostly: .2300 (+1) – .3550 (-1½) technology, RELCO L-TECH™ Drying Systems are designed specifically to process carbohydrates to the highest-quality powder Nonfat Dry Milk —Central & East: Low/Medium Heat: 1.0200 (NC) – 1.0700 (-1) Mostly: 1.0300 (NC) – 1.0500 (NC) at the lowest capital and operating costs in the industry. Each High Heat: 1.1500 (NC) – 1.2000 (NC) process step is engineered to maximize yield. Nonfat Dry Milk —Western: Low/Medium Heat: .9750 (+½) – 1.0800 (+½) Mostly: 1.0100 (NC) – 1.0500 (NC) High Heat: 1.1500 (NC) – 1.2250 (NC)

Whey Protein Concentrate—Central and West: Edible 34% Protein: .8500 (NC) – 1.1000 (NC) Mostly: .8800 (NC) – 1.0100 (NC) Learn more about RELCO solutions at Whole Milk—National: 1.6500 (NC) – 1.7700 (+2) relco.net/cheesereporter. Visit www.cheesereporter.com for dairy and historical cheese, butter, and whey prices HISTORICAL AVG BLOCK CHEESE PRICES Contact a RELCO expert today: Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec ‘09 1.0883 1.2171 1.2455 1.2045 1.1394 1.1353 1.1516 1.3471 1.3294 1.4709 1.5788 1.6503 320.231.2210 10 1.4536 1.4526 1.2976 1.4182 1.4420 1.3961 1.5549 1.6367 1.7374 1.7246 1.4619 1.3807 [email protected] ‘11 1.5140 1.9064 1.8125 1.6036 1.6858 2.0995 2.1150 1.9725 1.7561 1.7231 1.8716 1.6170 ‘12 1.5546 1.4793 1.5193 1.5039 1.5234 1.6313 1.6855 1.8262 1.9245 2.0757 1.9073 1.6619 8 relco.net ‘13 1.6965 1.6420 1.6240 1.8225 1.8052 1.7140 1.7074 1.7492 1.7956 1.8236 1.8478 1.9431 ‘14 2.2227 2.1945 2.3554 2.2439 2.0155 2.0237 1.9870 2.1820 2.3499 2.1932 1.9513 1.5938 ‘15 1.5218 1.5382 $1.5549 1.5890 1.6308 1.7052 1.6659 1.7111 1.6605 1.6674 1.6175 1.4616 ‘16 1.4757 1.4744 1.4877 1.4194 1.3174 1.5005 1.6613 1.7826 1.6224 1.6035 1.8775 1.7335 ‘17 1.6866 1.6199 1.4342 1.4970 1.6264 1.6022 1.6586 1.6852 1.6370 1.7305 1.6590 1.4900 ‘18 1.4928 1.5157 1.5614 1.6062 1.6397 1.5617 1.5364 1.6341 1.6438 1.5874 1.3951 1.3764 ‘19 1.4087 1.5589 1.5908 1.6619 1.6799 1.7906 1.8180 1.8791 For more information, visit www.relco.net/cheesereporter