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Artisan Pizza Trend Presents Opportunity for Cheesemakers

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Artisan Pizza Trend Presents Opportunity for Cheesemakers Scan this code for breaking Artisan pizza trend presents news and the latest markets! opportunity for cheesemakers A By Alyssa Sowerwine Marketing Board (WMMB), with an overview exploring Moz- consin cheese varieties on pizza pizza is a staple of the American zarella’s unique characteristics at the Pizza Expo next week in INSIDE MADISON, Wis. — A growing diet and has proven itself in with a visit to the University of Las Vegas. surge in consumer preference recent years to be a quintes- Wisconsin-Madison’s Center Klondike Cheese Co., Mon- Export Tool Kit: for artisan pizza with premium sential recession-proof food. for Dairy Research. A visit to roe, Wis., is one company whose ‘TPP: Moving in the ingredients is presenting a Now, two out of five consum- Sargento Foods, Plymouth, cheeses will be featured. right direction.’ unique opportunity for smaller, ers say they would like pizza Wis., also provided viewers Luke Buholzer, vice presi- independent restaurants and places to offer healthier ingredi- with insight into using specialty dent of sales, Klondike Cheese For details, see page 4. specialty cheesemakers. ents, such as whole wheat crusts, cheese blends to complement Co., notes that as he has attend- Grants, partnerships While some smaller “mom organic toppings and crusts, and other pizza toppings. ed the Pizza Expo with WMMB allow dairy producers and pop” shops have closed in all-natural and locally sourced “There’s a strong trend for a few years, he is more and to reap benefits of the last decade as they were ingredients, research compiled that favors using local foods,” more amazed at the interest in biofuel systems. pushed out by larger chains by WMMB shows. Fitzsimmons notes. “This epi- artisan cheese on pizza. For details, see page 8. offering steep discounts on “This demand helps drive sode really supported that “Usually when I talk to piz- food and other items, those the increase we’ve seen in more and focused on the superior zerias, they tell me that one Mintel: Pizza restaurants in the artisan pizza sector are specialty-type pizzas using not Wisconsin cheese and other of their top three pizzas usu- have options to consider. gaining ground as consumers just Mozzarella, but many dif- ingredients that come from ally includes Feta cheese,” says For details, see page 20. continue to gravitate toward ferent cheese varieties such as right here in the dairy state.” Buholzer, noting that Feta is one “buy local” trends and fresh, Asiago, Provolone, Feta, Blue — Anna Alberici, owner of of the company’s specialties. “It Jan. cheese production premium ingredients. you name it,” says Liz Fitzsim- Greenbush Bar, Madison, Wis., goes really good on pizza.” climbs 2.9 percent. According to research com- mons, director of local markets which features artisan pizzas Buholzer adds that pizza For details, see page 27. piled by the Wisconsin Milk communications, WMMB. on its menu, says using local demand is a good opportunity “Pizza is such a popular ingredients is important to her, for cheesemakers. food, such a universal food, and and it’s also something that “Everybody eats pizza. It’s es- Wisconsin cheese plays such a customers appreciate. pecially a great way for indepen- Vermeer from FrieslandCampina big part in the pizza industry Alberici says the restaurant dent pizzerias to stand out, and — from Mozzarella to artisan gets all of its pizza cheese from a way for artisan cheesemakers named World Champion Cheese cheeses,” she adds. Grände Cheese Co., Brownsville, to work with them,” he says. Fitzsimmons recently com- Wis. In addition, all of Green- The California Milk Advisory MADISON, Wis. — Cheesemakers from a FrieslandCampina plant in Steen- pleted work on a 30-minute epi- bush’s pizza crusts are homemade Board (CMAB) also will be exhib- deren, Netherlands, won the top prize out of more than 2,500 entries from sode of “Discover Wisconsin” and its vegetables are fresh cut at iting at next week’s Pizza Expo. 24 countries at this week’s World Championship Cheese Contest for their that showcases some of the the restaurant and sourced from Mark Todd, consulting chef for Vermeer, a mature Gouda-style cheese with reduced fat and salt. The Vermeer best pizzas found in the state. local farms, as are its meats. pizza, CMAB, notes he will be scored 98.73 points out of a possible 100 in Wednesday’s final round of judging. The episode, which aired Taking Wisconsin’s cheese doing “pizza cheese blending.” Adrian Mayer of Käserei Grundbach, Wattenwil, Switzerland, was named throughout the Midwest on pride on the road, Stan Wood- “It still seems to amaze people first runner-up with a score of 98.55 for his Winzer Käse, a smear-ripened the media network March 3 worth, senior vice president of that you can put other cheeses semi-soft cheese. Karl Germann of SO Appenzeller Käse GmbH, Appenzell, and can be viewed at www. channel management, WMMB, on pizza besides Mozzarella,” he Switzerland, was second runner-up with his Appenzeller Kaese, which discoverwisconsin.com, began will be featuring several Wis- scored 98.34. Turn to ARTISAN, page 10 Vermeer is part of the “A Dutch Masterpiece” line of cheeses produced by Royal FrieslandCampina and imported to the United States by Jana Foods. This is the second time that a cheese from “A Dutch Masterpiece” has won the World Championship Cheese Contest; in 2004, the World Champion award Cheese, other ingredients Pizza trucks pack went to Rembrandt Extra Aged Gouda, also part of this line. “We’re proud that we make this fantastic cheese,” says Piet Nederhoed, a punch in tough plant manager at the Steenderen plant where Vermeer is produced. “Apart reflect regional pizza style economic times from its full-bodied taste, what makes this cheese so special is the fact that By Rena Archwamety it contains less fat and salt than mature Gouda cheese. Vermeer cheese is By Aaron Martin aged naturally for 22 weeks to achieve the best possible taste.” MADISON, Wis. — While its origins lie in the old country, pizza MADISON, Wis. — An in- The winning cheese was praised by contest judge Dan Konz of Minnesota has been adopted as an American favorite and interpreted in a for its “nice, smooth, clean flavor” and “nice body and mouthfeel.” creasing number of pizza variety of ways. On a cross-country road trip, one is bound to find vendors, from upstart en- The winners were selected among 16 finalists in the championship a pizza joint or two in the smallest of towns, and the preferred round of judging Wednesday evening, when judges re-evaluated the top 16 trepreneurs to large-scale pizza is a matter of taste and region. franchises, are trading brick- gold-winning cheeses to determine the overall champion. • A Coal Miner’s Pizza In addition to the top three, the other finalists included: Harald Kämpf, and-morter stores for trucks The small town of Old Forge, Pa., has just one school and around outfitted with all the comforts Fromagerie de Courtelary, Courtelary, Switzerland, for Tête de Moine; Steve 20-25 pizza restaurants, estimates Pat Revello, second-generation Stettler, Decatur Dairy Inc., Brodhead, Wis., for Havarti; Decatur Cheesemak- of a pizza kitchen to reduce owner of Revello’s Cafe-Pizza on Main Street Old Forge. Because overhead costs and increase ers, Decatur Dairy Inc., Brodhead, Wis., for Pepper Havarti; Olivier Baudois, of its extremely favorable pizzeria-per-capita ratio, this town of Fromagerie Le Cerneux-Péquignot, Le Cerneux-Péquignot, Switzerland, for marketability. about 10,000 is the self-proclaimed “Pizza Capital of the World.” That trend has been Gruyére AOC; Gold Creek Farms, Kamas, Utah, for Cheddar smoked with The town even has its own “Old-Forge-style” of pizza. This style Turn to WCCC, page 6 Turn to REGION, page 7 Turn to TRUCKS, page 13 Reprinted with permission from the March 9, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — March 9, 2012 MARKET INDICATORS Chicago Mercantile Exchange CHEESE FUTURES for the week ended March 8, 2012 Cash prices for the week ended March 9, 2012 (Listings for each day by month, settling price and open interest) Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 Monday Tuesday Wednesday Thursday Friday March 5 March 6 March 7 March 8 March 9 FEB 12 1.541 1,038 ---- ---- ---- --- ---- ---- ---- ---- MAR12 1.522 1,383 1.513 1,390 1.510 1,389 1.520 1,389 1.516 1,391 Cheese Barrels APR12 1.515 1,235 1.455 1,285 1.506 1,285 1.525 1,284 1.545 1,279 Price $1.4575 $1.4575 $1.4725 $1.4725 $1.5025 MAY12 1.540 1,030 1.478 1,064 1.516 1,064 1.546 1,063 1.570 1,067 Change -2 1/4 NC +1 1/2 NC +3 JUN12 1.602 924 1.542 1,023 1.600 1,010 1.602 1,023 1.614 1,030 JUL12 1.657 624 1.631 726 1.655 738 1.670 749 1.670 752 Cheese 40-lb. block AUG12 1.684 637 1.657 658 1.690 665 1.700 705 1.705 705 SEP12 1.703 582 1.677 608 1.700 608 1.711 624 1.715 627 Price $1.4600 $1.4600 $1.4850 $1.4850 $1.4925 OCT12 1.710 478 1.688 512 1.696 512 1.713 512 1.718 512 Change -2 NC +2 1/2 NC +3/4 NOV12 1.700 463 1.690 481 1.690 481 1.695 494 1.694 495 DEC12 1.697 471 1.687 485 1.694 491 1.694 506 1.694 506 Weekly average (March 5-9): Barrels: $1.4725(-.0120); 40-lb.
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