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) Monday Tuesday Wednesday Thursday Friday Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 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. Blocks: $1.4765(-.0025). JAN 13 1.692 18 1.692 18 1.692 18 1.692 18 1.692 18 Weekly ave. one year ago (March 7-11, 2011): Barrels: $1.9740; 40-lb. Blocks: $2.0145. FEB 13 1.754 1 1.754 1 1.754 1 1.754 1 1.754 1 Total Contracts Traded/ Extra Grade NDM Open Interest 3 4 9 / 8 , 8 8 4 517/8,251 80/8,262 181/8,368 47/8,383 Price $1.2775 $1.2575 $1.2575 $1.2575 $1.2575 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Change NC -2 NC NC NC Grade A NDM Price $1.2775 $1.2675 $1.2675 $1.2675 $1.2675 Change -1 -1 NC NC NC for the week ended March 8, 2012 Weekly average (March 5-9): Extra Grade: $1.2615(-.0240); Grade A: $1.2695(-.0190). DRY WHEY FUTURES (Listings for each day by month, settling price and open interest)

Grade AA Butter Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 Price $1.4500 $1.4500 $1.4500 $1.4500 $1.4500 NC NC NC NC NC FEB 12 64.00 453 ------Change MAR12 56.00 439 55.50 441 57.00 438 58.00 440 57.50 444 APR12 49.50 343 46.50 342 48.45 340 49.95 340 49.95 342 Weekly average (March 5-9): Grade AA: $1.4500(+.0295). MAY12 46.00 289 43.43 293 45.50 296 47.00 297 46.00 297 Class II Cream (Major Northeast Cities): $1.7046(+.0059)–$1.8182(+.0062). JUN12 46.00 286 42.00 303 44.88 304 45.50 307 45.50 311 JUL12 43.50 172 40.50 192 41.38 190 42.43 187 42.85 184 AUG12 44.00 196 41.00 212 41.75 212 42.80 208 42.93 206 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. SEP12 42.00 179 42.00 180 42.13 183 42.13 185 42.20 185 OCT12 40.50 157 40.50 158 40.50 158 40.50 159 42.25 160 NOV12 40.00 136 40.03 140 41.00 140 41.00 140 42.50 140 DEC12 40.00 127 40.03 129 41.00 130 41.00 131 41.00 133 JAN 13 40.00 3 40.00 3 40.00 3 40.00 3 40.00 3 Total Contracts Traded/ Weekly Cold Storage Holdings March 5, 2012 Open Interest 83/2,780 115/2,393 78/2,394 27/2,397 60/2,405 On hand Week Change since March 1 Last Year Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Monday Change Pounds Percent Pounds Change Butter 8,442 +412 +165 +2 6,812 +1,630 Cheese 135,607 +157 +63 +0 128,010 +7,597 (These data, which includes government stocks and is reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends Cheddar Cheese and Dairy Product Prices in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) For the week ended: 3/3/12 2/25/12 2/18/12 2/11/12 Cheese 40-lb. Blocks: Average price1 CLASS III PRICE Minn./Wis. $1.5698 $1.5826 $1.6108 $1.6451 (Dollars per hundredweight, 3.5% butterfat test) Other states $1.4782 $1.4877 $1.4951 $1.5202 YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC U.S. $1.4873 $1.4940 $1.5046 $1.5311 2006 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47 Sales volume2 2007 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60 Minn./Wis. 919,888 651,923 887,566 953,031 2008 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.28 17.06 15.51 15.28 Other states 8,386,706 9,180,300 9,873,023 9,932,488 2009 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 U.S. 9,306,594 9,832,223 10,760,589 10,885,519 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 Cheese 500-lb. Barrels: 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 Average price1 2012 17.05 16.06 Minn./Wis. $1.5850 $1.5879 *$1.6022 $1.6069 Other states $1.5835 $1.5964 $1.5971 $1.6033 U.S. $1.5840 $1.5922 *$1.5997 $1.6047 STAFF SUBSCRIPTION INFORMATION Adj. price to 38% moisture Susan Quarne, Minn./Wis. $1.5169 $1.5213 *$1.5350 $1.5402 (PH 608/831-6002; FAX 608/831-1004) Other states $1.5004 $1.5076 $1.5137 $1.5222 e-mail: [email protected] $1.5066 $1.5143 *$1.5245 $1.5294 U.S. Kate Sander, 2 Sales volume (PH 509/962-4026; FAX 509/962-4027) POSTMASTER: e-mail: [email protected] Minn./Wis. 4,071,556 4,837,908 6,077,040 4,865,676 Send address changes to Cheese Market News®, Subscriber Alyssa Sowerwine, Other states 6,623,726 4,947,065 5,835,414 7,364,460 Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. U.S. 10,695,282 9,784,973 11,912,454 12,230,136 e-mail: [email protected] Moisture content Rena Archwamety, Minn./Wis. 35.22 35.29 35.29 35.32 (PH 608/288-9090; FAX 608/288-9093) 34.57 34.35 34.58 34.70 e-mail: [email protected] Other states Aaron Martin, U.S. 34.81 34.81 34.94 34.94 (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] Butter: 1 $1.4242 $1.4192 $1.4411 $1.4990 Average price U.S. 6,050,987 5,515,839 3,893,451 4,311,396 REGULAR CONTRIBUTORS Sales volume2 U.S. John Umhoefer, Downes-O'Neill LLC, International Dairy Nonfat Dry Milk: Foods Association, National Milk Producers Federation 1 1.3647 1.3681 1.3635 1.4039 Average price U.S. 2 18,988,823 18,743,944 19,973,005 15,786,342 SUBSCRIPTIONS & BUSINESS STAFF Sales volume U.S. Subscription/advertising rates available upon request Dry Whey: Contact: Susan Quarne - Publisher Subscriptions: Average price1 U.S. $.6059 *$.6110 *$.6404 *$.6414 P.O. Box 628254, Middleton, WI 53562 2 9,116,397 *9,028,734 *9,348,570 9,655,720 PHONE 608/831-6002 • FAX 608/831-1004 Sales volume U.S. */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. WEBSITE: www.cheesemarketnews.com Reported in pounds. More information is available by calling NASS at 202-690-2424.

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

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 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 March 9, 2012 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS AMS requests export certificate forms for dairy WASHINGTON — USDA’s Agricultural porter. The information required on the Marketing Service (AMS) in Monday’s sanitary certificates varies from country www.cheeseshredder.com Federal Register announced the agency’s to country, requiring specific forms for intention to request approval from the each country to collect the necessary Office of Management and Budget for information. Such information includes export certificate request forms for identity of the importer and exporter, dairy products. consignment specifics and border entry There currently are 17 different ex- point at the country of destination. port certificate request forms for dairy AMS notes there are currently 17 dif- products with more expected as nego- ferent export certificate request forms tiations continue with more countries, with ongoing negotiations with at least AMS notes. five more countries on possible new The dairy grading program is a volun- sanitary certificates. tary user fee program authorized under Comments on the request are due the Agricultural Marketing Act of 1946. May 4 and may be sent to Office of the The regulations governing inspection Deputy Administrator for AMS Dairy For more information please visit www.cheeseshredder.com and grading services of manufactured or Programs, Room 2968-S, 1400 Inde- processed dairy products are contained pendence Ave., S.W., Washington, D.C. in 7 CFR part 58. 20090, or may be submitted online at CME FUTURES for the week ended March 8, 2012 AMS notes that in order for the agency www.regulations.gov. #* to provide the required information on For more information, contact Ken- Class III Milk the export sanitary certificates, it must neth Vorgert at 630-437-5037; e-mail: Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 collect the information from the ex- [email protected]. CMN FEB 12 16.06 5,539 ------MAR12 15.36 6,043 15.19 6,064 15.25 6,063 15.35 6,093 15.36 6,263 APR12 14.99 4,515 14.24 4,769 14.89 4,694 15.09 4,735 15.24 4,734 MAY12 14.95 3,532 14.20 3,701 14.86 3,746 15.05 3,737 15.27 3,748 JBT FoodTech signs contract with O-AT-KA JUN12 15.49 3,061 14.84 3,167 15.44 3,174 15.51 3,184 15.68 3,213 JUL12 15.95 2,371 15.42 2,462 15.88 2,465 15.97 2,453 16.19 2,453 CHICAGO — JBT Corp. announced continued confidence in JBT’s leading AUG12 16.22 2,342 15.90 2,344 16.27 2,348 16.28 2,367 16.48 2,380 March 5 that its JBT FoodTech business retort technology,” says Steve Smith, SEP12 16.34 2,218 16.18 2,241 16.34 2,240 16.40 2,251 16.49 2,256 has signed a contract valued in excess of vice president and general manager, OCT12 16.31 1,982 16.20 2,025 16.34 2,032 16.40 2,034 16.47 2,037 NOV12 16.24 1,794 16.11 1,819 16.17 1,825 16.18 1,827 16.25 1,828 $6 million with O-AT-KA Milk Products JBT FoodTech food processing systems DEC12 16.16 1,732 16.08 1,747 16.13 1,750 16.22 1,751 16.23 1,751 Cooperative Inc. division. “This project is another excel- JAN13 15.96 155 15.96 155 16.02 159 16.03 159 16.10 160 FEB13 15.96 115 15.94 115 16.10 120 16.10 120 16.14 120 JBT FoodTech will supply an auto- lent example of how JBT FoodTech MAR13 15.85 45 15.94 46 16.04 49 16.10 50 16.15 55 mated batch retort system to sterilize supports our customers in their develop- APR13 16.11 20 16.10 20 16.10 20 16.11 25 16.11 26 various dairy-based drink products. ment and expansion of the industries MAY13 16.15 15 16.15 15 16.14 15 16.14 15 16.14 16 JUN13 16.15 18 16.10 18 16.10 18 16.20 19 16.20 20 The retort system will allow O-AT-KA to they serve.” JUL13 16.25 15 16.25 15 16.25 15 16.25 15 16.25 15 process a wide range of products and The order was received in the AUG 13 16.40 9 16.30 9 16.30 9 16.30 9 16.30 9 processes at optimal performance and first quarter of 2012 with the proj- Total Contracts Traded/ efficiency, says JBTFoodTech. ect scheduled for completion by Open Interest 1 , 5 3 1 / 3 5 , 3 4 2 2,420/30,733 1 , 5 3 9 / 3 0 , 7 4 5 2,646/30,847 1 , 5 9 8 / 3 1 , 0 8 7 “We are very pleased with O-AT-KA’s the fourth quarter of 2012. CMN Class IV Milk* Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 FEB 12 15.92 370 ------Dry Products* March 9, 2012 MAR12 15.43 320 15.41 320 15.39 320 15.39 320 15.39 320 APR12 15.20 323 15.20 323 14.95 323 14.95 323 14.95 323 MAY12 15.33 280 15.33 280 15.33 280 15.27 280 15.27 280 NONFAT DRY MILK JUN12 15.65 233 15.65 233 15.65 233 15.65 233 15.65 233 Central & East: low/medium heat $1.2000-$1.4350(-1 1/2); JUL12 16.00 55 16.00 55 16.00 55 16.00 55 16.00 55 mostly $1.2800(-2)-$1.4000(-1). AUG12 16.20 51 16.20 51 16.20 51 16.20 51 15.98 51 high heat $1.400(-2)-$1.4800(-2). SEP12 16.35 49 16.35 49 16.35 49 16.35 49 16.35 49 OCT12 16.50 56 16.50 56 16.50 56 16.50 56 16.30 56 West: low/medium heat $1.2000(-3)-$1.3900; mostly $1.2300(-5)-$1.3500(-1). NOV 12 16.60 57 16.60 57 16.60 57 16.60 57 16.43 58 high heat $1.3600(-3/4)-$1.4900(-1). Total Contracts Traded/ Calif. manufacturing plants: extra grade/grade A weighted ave. $1.3558(+.0037) Open Interest 0/1,851 0/1,481 3/1,481 0/1,481 5/1,482 based on 10,516,808 lbs. Sales to CCC: 0 lbs. Cash-Settled NDM* Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 WHOLE MILK POWDER (National): $1.6200-$1.6700. FEB 12 137.92 222 ------MAR12 131.00 208 131.00 208 131.00 208 131.50 208 131.50 208 EDIBLE LACTOSE APR12 126.00 242 126.00 242 126.00 242 126.00 242 126.00 242 (FOB)Central and West: $.7900-$.9950; mostly $.8200-$.9000. MAY12 126.75 217 126.75 217 126.00 231 125.00 231 125.25 231 JUN12 129.25 301 129.25 301 127.25 305 127.25 310 127.50 310 JUL12 131.25 248 131.25 253 130.00 257 130.00 257 130.00 258 DRY WHEY AUG12 134.00 193 133.75 204 133.00 216 133.00 216 133.00 216 SEP12 134.00 135 134.00 Central: nonhygroscopic $.3000-$.7175(-3 1/4); 135 134.00 142 134.00 142 134.00 142 mostly $.6200-$.6550(-3). Total Contracts Traded/ Open Interest 19/1,850 47/1,893 10/1,898 6/1,904 West: nonhygroscopic $.3000-$.6350(-2 1/2); 2/2,056 mostly $.4500-$.6300(-1). Cash-Settled Butter (FOB) Northeast: extra grade/grade A $.5000(-18 1/4)-$.7025(-3 3/4). Fri., March 2 Mon., March 5 Tues., March 6 Wed., March 7 Thurs., March 8 ANIMAL FEED (Central): Whey spray milk replacer $.4900(-3)-$.6100(-3). FEB 12 147.12 620 ------MAR12 143.00 825 142.50 823 142.03 820 143.00 820 143.00 821 APR12 151.00 631 150.00 630 148.25 640 147.75 645 147.75 648 WHEY PROTEIN CONCENTRATE (34 percent): $1.4000(-2)-$1.6675; MAY12 154.00 571 153.00 582 151.00 589 151.00 591 151.00 591 mostly $1.5000(-1)-$1.5400. JUN12 156.00 547 155.50 553 153.75 563 154.00 570 154.00 570 JUL12 158.00 463 157.00 469 156.50 470 156.25 486 156.25 486 AUG12 160.75 486 159.48 494 158.75 504 158.50 510 158.50 513 DRY BUTTERMILK SEP12 161.00 458 160.50 473 160.50 474 159.50 488 159.50 489 (FOB)Central & East: $1.2600-$1.3425. OCT12 163.00 442 162.50 466 161.75 487 161.00 509 160.50 512 (FOB) West: $1.2000(-3)-$1.3050; mostly $1.2400(-1)-$1.2900. NOV12 164.75 381 164.00 399 162.75 430 162.00 443 162.50 452 Total Contracts Traded/ CASEIN: Rennet $4.3000-$4.9000; Acid $4.8200-$5.1000. Open Interest 109/5,773 161/5,248 152/5,368 127/5,452 37/5,477 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. #The total contracts traded for Class III milk includes electronically-traded contract volumes. *Source: USDA’s Dairy Market News *Total Contracts Traded/Open Interest reflect an additional month not included in this chart.

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 4 CHEESE MARKET NEWS® — March 9, 2012 EXPORT TOOL KIT CMN Exclusive!

liberalize its complex quota system and science and international standards Perspective: address non-tariff trade concerns, such setting bodies, encourage harmonized as how its food additive approval system import documentation and provide Export Expertise currently operates. for stakeholder consultations prior to Canada must be willing to finally implementing new rules. negotiate fully comprehensive market Second, TPP could be a vehicle to access provisions in dairy and ensure establish a bulwark against the EU’s that it would not block U.S. trade with aggressive efforts to expand its over- non-tariff trade barriers. Canada and reaching geographical indication system Mexico together would represent further to restrict commonly used product integration of North America — a very names, like parmesan and feta. important goal. And just last month, USDEC sent The extent to which Canada and Ambassador Kirk and Ag Secretary Tom Japan are willing to reform is unknown. Vilsack a letter and confidential report All three nations are currently discuss- detailing the impact of New Zealand dairy ing with existing participants how and policies on the U.S. industry as well as a when they might take a seat at the table. handful of small competitors that have Japan’s interest is especially notable, struggled to gain a toehold in the country. because it may not present itself again. It is critical that the United States ad- TPP: Moving in the right direction Japan is almost certain to enter into free dresses issues related to competition in trade talks with the European Union this global dairy markets. This is why USDEC The gavel fell on the 11th round of agreements with four of them (Australia, year and will be looking to negotiate with members remain very concerned about the Trans-Pacific Partnership (TPP) free Chile, Peru and Singapore), the USTR’s other countries if its TPP bid is rejected. expanding U.S.-New Zealand dairy trade. trade talks today, March 9, in Melbourne, description sounded like wishful think- The clock is ticking. Negotiations Trade deals are not just about market Australia. While negotiators still need to ing. among current members are proceeding access anymore. Over the past decade, resolve many issues, the prospective deal But Vietnam quickly became a full along a separate track from a decision we’ve seen non-tariff barriers hinder U.S. could evolve into a far better proposition fledged participant and Malaysia joined on the new entrants with the expressed export efforts as much as excessive du- than when U.S. Trade Representative Ron the talks. Then late last year, just before goal to complete the text of the agree- ties. The TPP FTA offers an opportunity Kirk first announced U.S. participation the November announcement that the ment this year. to ease U.S. entry into major markets in 2009. nine current TPP participants had That is an ambitious target, but trade and to establish a template for all fu- In fact, what began as an endeavor agreed on the “broad outlines” of a deal, officials made significant progress in the ture trade deals — beyond the Pacific that seemed to offer little, if any, upside to Canada, Japan and Mexico said they Australia round, and Round 12 is slated Rim — addressing non-scientific health the U.S. dairy industry is moving toward wanted to take part. for Dallas in May. requirements, unwarranted certification a potentially significant treaty that holds Japan and Canada, the 3rd and 10th And even if current members put off procedures and other non-tariff concerns the possibility of not only lowering tariff largest economies in the world, respec- Canada, Japan and Mexico, the TPP FTA limiting U.S. potential. barriers in key U.S. dairy export markets, tively, present huge potential for new could still deliver important benefits to It could become a means for the but also takes a big step toward stem- dairy business. Even with significant U.S. dairy suppliers by definitively ad- United States to address unresolved ming the epidemic of non-tariff barriers impediments to market access, Canada dressing a number of major non-tariff issues left over from the dormant Doha to trade. was the No. 2 U.S. dairy export market issues. Of course, potential benefits Round of World Trade Organization talks. From the very beginning, our govern- by value in 2011 and Japan the No. 5. must outweigh our existing concerns, but Portions of its text could be applied to ment stated that its goal was to expand If we were to remove existing market some important elements are underway other agreements to facilitate U.S. dairy the TPP from the initial participants — access barriers and improve and harmo- in this area. trade across the globe. Australia, Brunei, Chile, New Zealand, nize sanitary and phytosanitary (SPS) First, U.S. negotiators, following an Now our negotiators need to seize the Peru, Singapore, and Vietnam (which rules, it would dramatically increase the idea originally initiated by USDEC, are potential in front of them to turn these started only as an observer) — to create commercial significance of the talks for well down a path to establishing an possibilities into concrete realities. CMN what Ambassador Kirk called “the larg- U.S. dairy suppliers. enhanced SPS pact that will facilitate est, most dynamic trade collaboration All three countries are worthy addi- trade for all agricultural products. The The views expressed by CMN’s guest of our time.” tions to the negotiations — with some deal would set more specific obligations columnists are their own opinions and With so few members, and with the caveats. Japan would need to loosen to protect against unjustified obstacles do not necessarily reflect those of Cheese United States already having free trade its restrictive market access scheme, to trade and create greater reliance on Market News®. NEWS/BUSINESS RathGibson agrees to acquisition by metal component manufacturer Precision Castparts JANESVILLE, Wis. — RathGibson accelerate its growth plans and offer a sales offices in Janesville and North For more information about Rath- has agreed to be acquired by Precision more complete product capability to the Branch, RathGibson also has sales of- Gibson and Greenville Tube products, Castparts Corp. The acquisition is pend- market. We look forward to capitalizing fices in Shanghai, China; Mumbai, India; please visit www.RathGibson.com ing regulatory approvals. on the opportunities that this strategic and Vienna, Austria. and www.GreenvilleTube.com. CMN Precision Castparts Corp. (PCC) is a partnership will offer. We also would like worldwide, diversified manufacturer of to thank our current ownership group, Creative Business Services brokers sale of complex metal components and prod- led by Wayzata Partners, for shepherd- ucts. It serves the aerospace, power, and ing RathGibson through its recent Jim’s Cheese to Lake Forest Holdings LLC general industrial markets. restructuring, and giving the company a GREEN BAY, Wis. — Bob Wolter, Michael cheeses, Peschel expanded his terri- RathGibson is a worldwide manufac- solid foundation to prosper,” says Mark Schwantes and Tom Alberts of Creative tory to 10 states in the Midwest with turer of precision engineered straight Essig, CEO, RathGibson. Business Services, Green Bay, Wis., are revenues of nearly $11 million in sales. lengths, coil, and U-Bend tubing for “Wayzata Investment Partners led pleased to announce they have brokered Peschel will continue to work with diverse industries such as power gen- RathGibson through a difficult turn- the sale of Jim’s Cheese Pantry, Waterloo, the new owners for a period of time to eration, renewable, oil and gas, pet- around, but most of the credit goes to Wis., to Steve Sivis and Chip Kubly of Lake insure a smooth transition. rochemical, chemical, food and dairy, the team at RathGibson. With the PCC Forest Holdings LLC, Milwaukee. “We wish the new owners continued beverage, pharmaceutical, and general acquisition, the company is left in very Jim Peschel Sr. started Jim’s Cheese success,” he says. commercial. stable hands,” says Eugene Davis, board Pantry in Waterloo in 1955 and passed Creative Business Services is an “The acquisition of RathGibson by chairman, RathGibson. it on to his son, Jim Peschel, who has industry player in the sale of businesses Precision Castparts represents a great RathGibson has manufacturing loca- successfully operated the business to and companies throughout the Midwest day for our company. Operating as tions in Janesville; North Branch, N.J., date. Primarily a cheese distribution since 1979, with one its specializations part of PCC will allow RathGibson to and Clarksville, Ark. In addition to the operation featuring aged and specialty in the cheeses and dairy industry. CMN 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 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 March 9, 2012 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS Western United Dairymen files second petition with CDFA to amend Class 4b formula MODESTO, Calif. — Western United lower than in federal orders,” says a hearing to consider amending the hundredweight and a cap of $4.00 per Dairymen (WUD) recently filed its WUD CEO Michael Marsh in his letter Class 4b milk pricing formula. The hundredweight. second petition in three months with to Candace Gates of the CDFA Dairy groups claim the current Class 4b milk Farmdale Creamery, San Bernadino, the California Department of Food and Marketing Branch. “California dairy pricing formula results in prices that Calif., this week submitted a response Agriculture (CDFA), asking that the families are suffering financially under significantly undervalue milk produced asking CDFA to deny the WUD petition Class 4b formula be amended to better the current formula. The department by dairies and have caused the coalition for a new hearing. The cheese processor capture the whey value. (See “WUD must amend the formula to accurately families to collectively lose approxi- says frequent changes to the regulated requests CDFA hearing on additional capture whey value.” mately $300 million in 2011. system in response to market conditions 4b changes” in the Dec. 9, 2011, issue WUD proposes modifying the current “The current formula addressing the are disruptive to an orderly marketing of Cheese Market News.) CDFA denied sliding scale in California Class 4b for- whey solids factor has resulted in coali- plan, and the newly imposed 160-per- the first request for a hearing. mula to allow the whey factor to more tion families being undercompensated, cent increase in the cost of whey in WUD says the formula as it was closely reflect the whey value generated expending capital and equity, increasing milk must be allowed more time to work modified after last summer’s June 30 by the current Class III formula. debt burdens, and, in some cases, los- itself out as to how it would affect any hearing does not provide a fair or legally CDFA also received a petition collec- ing family dairy operations or currently development of the company’s whey sufficient means of determining the tively submitted March 2 by a coalition facing bankruptcy,” the coalition says processing operation. whey value and says it already is clear that includes California Dairies Inc., in its letter. “The August 2011 decision to raise that the new formula, implemented the Dairy Farmers of America-Western The coalition proposes to replace the 4b Whey Factor from the $0.25/cwt Sept. 1, 2011, does not track the federal Council, Land O’Lakes Inc., the Security CDFA’s current “sliding scale” approach level to the current $0.65/cwt level is order’s whey value in a reasonable and Milk Producers Association, the Milk with a new “sliding scale” approach still trying to find its way into the price sound manner. Producers Council, the California Dairy that results in a whey value that tracks of cheese for us,” Farmdale Creamery “In fact, since the new sliding scale Campaign and the Alliance of Western the market direction followed by the writes. was implemented, the California whey Milk Producers. federal milk marketing order (FMMO) CDFA has until March 16 to or- value averaged $1.93 per hundredweight This coalition also is requesting Class III whey value. It would like CDFA der a hearing or deny the peti- to use a simple average of the Dairy tion. For more information and up- Urschel Laboratories opens new locations Market News “West” price range for dry dates, visit www.cdfa.ca.gov/dairy/ whey and institute a floor of $0.00 per dairy_hearings_matrix.html. CMN VALPARAISO, Ind. — Urschel Labora- service, the company says. tories Inc. U.S.A. continues to expand Urschel Asia Pacific Pte. (UAP) globally — including the opening of a officially opened in 2004 in Singapore Most prices down after latest gDT auction new subsidiary office in Italy, reloca- as the Asian headquarters of Urschel AUCKLAND, New Zealand — The down 7.6 percent. tion of its direct Singapore office to a Laboratories Inc. Since then, the trade weighted index was down 0.9 • Rennet casein: US$7,519 per met- larger location, opening its first Latin company has sustained growth in sales percent Tuesday following the latest ric ton FAS ($3.4106 per pound), down American office, and signing a new sales volume and personnel. To match this auction on globalDairyTrade, Fonterra’s 2.5 percent. representative in Chile. growth, the company has recently internet-based sales platform. • Skim milk powder: US$3,194 per “Food processing is a worldwide moved to a larger building that offers The only commodity to see a price metric ton FAS ($1.4488 per pound), industry. As an engineering-driven greater accessibility and room for increase on Tuesday was anhydrous down 1.9 percent. company, we are always looking for future expansion. milkfat, up 3.7 percent from earlier this • Cheddar: US$3,497 per metric ton FAS more challenges and better ways to The first direct Latin American month to US$3,631 per metric ton FAS ($1.5862 per pound), down 1.3 percent. serve our customers,” says Tim O’Brien, Urschel office, Urschel Latinoamérica ($1.6470 per pound). • Whole milk powder: US$3,409 per vice president of sales, Urschel Labo- S.R.L., opened in Rosario, Argentina, The average prices achieved metric ton FAS ($1.5463 per pound), ratories. in January 2011. In terms of sales, across all contracts and contract down 0.3 percent. Urschel International Limited Italy the new office has had a successful periods for each commodity, and the No buttermilk powder was offered officially opened for business Dec. 1. initial year, the company says. Also in percent change from March 1, are as at Tuesday’s auction. This, the tenth Urschel International Latin America, Urschel Laboratories follows: The next trading event will be branch to open in Europe, strengthens has signed Inter Chile as its official • Milk protein concentrate: US$5,131 held March 20. For more information, the Urschel global network of sales and sales representative in Chile. CMN per metric ton FAS ($2.3274 per pound), visit www.globalDairyTrade.info. CMN SUPPORT EQUIPMENT

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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 6 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS

director of the Wisconsin Cheese Makers land, 99.05. Milk Mozzarella, 99.15. WCCC Association, which hosts the biennial • Cheddar, Aged 2 Years or Longer Second: Team Lake Norden, Lake Continued from page 1 competition. “Every medalist should be Best of Class: Cheddar Team, Cabot Norden Cheese Co., Lake Norden, S.D., low- extremely proud of their accomplishment.” Creamery Cooperative, Cabot, Vt., Aged moisture whole-milk Mozzarella,98.95. cherry wood; Cheesemakers from Canarias The top three winners in each category Cheddar, Vermont 2+ Years, 99.10. Third: Roger Krohn, Agropur, Luxem- Seleccion, Alcorcon, Spain, for Maxorata are: Second: Team Black Creek, Saputo burg, Wis., Low Moisture Mozzarella, Whole Semi Hard Goat’s Milk Cheese; John Bur- • Cheddar, Mild (0 to 3 months) Cheese USA Inc., Lincolnshire, Ill., 3-year Milk, 98.90. ris, Lactalis American Group, Belmont, Best of Class: Mark Frederixon, AMPI- Cheddar, 99.05. • Mozzarella, Part Skim Wis., for President Brie; Team Steenderen, Blair Division, Blair, Wis., Mild White Third: Cheddar Team, Cabot Creamery Best of Class: Craig Schelling, Foremost FrieslandCampina, Wolvega, Netherlands, Cheddar, 99.50. Cooperative, Cabot, Vt., Aged Cheddar, Farms USA, Milan, Wis., 99.20. for Mild Gouda; Alexis’s Team, La Maison Second: Pierre Champagne, Agropur, Vermont 2+ Years, 98.85. Second: Roger Krohn, Agropur, Luxem- Alexis de Portneuf, St.-Laurent, Quebec, for Longueuil, Quebec, Cheddar, 99.45. • Bandaged Cheddar, Mild to Medium burg, Wis., 99.15. Bleubry: Smooth Blue; Johannes Schefer Third: Keith Cummins, Glanbia Foods Best of Class: Red Barn Family Farms, Third: Plant Floor, Foremost Farms und Team, Urnäscher Milchspezialitäten Inc., Twin Falls, Idaho, Mild Cheddar, 99.40. Appleton, Wis., Heritage Weis White Ched- USA, Alma Center, Wis., 99.05. AG, Urnäsch, Switzerland, for Urnäscher • Cheddar, Medium (3 to 6 months) dar, 99.80. • Provolone, Mild Holzfasskäse; Cracker Barrel Natural Best of Class: Bruce Whipple, Glanbia Second: Red Barn Family Farms, Best of Class: Team Denmark, Land Cheese Team, Agropur for Kraft Foods, Foods Inc., Twin Falls, Idaho, 98.15. Appleton, Wis., Heritage Weis White Ched- O’Lakes, Denmark, Wis., no smoke Pro- Glenview, Ill., for Sharp Cheddar; Ched- Second: Irish Dairy Board, Dublin, dar, 99.55. volone, 99.55. dar Team, Cabot Creamery Cooperative, Ireland, 97.85. Third: Red Barn Family Farms, Apple- Second: Bill Kocha, BelGioioso Cheese Cabot, Vt., Aged Cheddar, Vermont; and Third: Kiel Production Team, Land ton, Wis., Heritage Weis Old-World Style Inc., - Glenmore, Denmark, Wis., Mild Holland’s Family Cheese Team, Holland’s O’Lakes Inc., Kiel, Wis., 97.55. White Cheddar, 99.50. Provolone, 99.50. Family Cheese, Thorp, Wis., for Marieke • Cheddar, Sharp (6 months to 1 year) • Bandaged Cheddar, Sharp to Aged Third: Team Anselmo Martinez, Dairy Gouda Smoked. Best of Class: Cracker Barrel Natural Best of Class: Red Barn Family Farms, Farmers of America, Turlock, Calif., Pro- Though none placed in the top three, Cheese, Agropur for Kraft Foods, Glenview, Appleton, Wis., Heritage Weis Reserve volone, 99.25. U.S. cheesemakers overall dominated the Ill., 99.75. White Cheddar, 99.70. • Provolone, Aged competition, earning gold medals in 55 of Second: Kiel Cheesemakers, Land Second: Red Barn Family Farms, Apple- Best of Class: DCI Cheese Co., Park the total 82 categories judged. Among the O’Lakes Inc., Kiel, Wis., 99.20. ton, Wis., Heritage Weis White Cheddar, 99.65. Cheese for DCI Cheese Co., Richfield, Wis., U.S. states, Wisconsin had 30 gold medals Third: Tracy Stuckey, Great Lakes Third: Mike Billiard, Glanbia Foods il Giardino Provolone Mandarini, 98.50. and New York took nine. Switzerland took Cheese of New York, Adams, N.Y., 99.00. Inc., Twin Falls, Idaho, Bandaged Sharp Second: Bill Kocha, BelGioioso Cheese home seven gold medals, Canada had six, • Cheddar, Aged 1-2 years Cheddar, 99.45. Inc.-Glenmore, Denmark, Wis., Sharp Denmark five and the Netherlands four. Best of Class: Kiel Cheesemakers, Land • Colby Provolone, 97.80. “Thousands of cheesemakers from O’Lakes Inc. for WAG, Kiel, Wis., 99.50. Best of Class: Kerry Henning, Henning’s Third: Team Anselmo Martinez, Dairy around the world have participated in Second: Marshfield Plant, Foremost Cheese, Kiel, Wis., Colby Block, 99.60. Farmers of America, Turlock, Calif., Aged the largest technical cheese competition Farms, Marshfield, Wis., 99.45. Second: Mike’s Team, Guggisberg- Provolone, 97.65. ever held,” says John Umhoefer, executive Third: Irish Dairy Board, Dublin, Ire- Deutsch Kase Hause, Middlebury, Ind., • Ricotta Colby Longhorn, 99.45. Best of Class: Brian Hodur, Sorrento Third: Team Arena, Arena Cheese, Lactalis, Buffalo, N.Y., Part Skim Whey Arena, Wis., Traditional Colby, 99.40. Based Ricotta, 99.30. Quality Cheese • Monterey Jack Second: Topo Gigio, Antonio Mozzarella, Best of Class: Kiel Cheesemakers, Land Newark, N.J., Old Fashioned Ricotta, whole O’Lakes Inc., Kiel, Wis., 99.15. milk, 99.25. From Your Cheese Second: Team 2, Jerome Cheese Co., Third: Dan Windsor, Sorrento Lactalis, Jerome, Idaho, 99.0. Buffalo, N.Y., Whole Milk Whey Based Specialist Third: Joan Heath, Glanbia Foods, Twin Ricotta, 99.15. Falls, Idaho, 98.90. • Parmesan Quality Cheese...at the right price...for the right • Marbled Curd Cheese Best of Class: Johnny Stender, Bel- application...with exceptional technical knowledge Best of Class: Mike’s Team, Guggisberg- Gioioso Cheese Inc.-Chase, Pulaski, Wis., and service to meet your needs. Deutsch Kase Hause, Middlebury, Ind., Parmesan, 98.70. Colby-Jack Longhorn, 97.90. Second: Pollock Cheese Plant, Dairi- Let us provide you with high-quality cheese starting today! Second: Dan Omundson, LaGrander’s Concepts LP, Pollock, S.D., Block Parme- Hillside Dairy Inc., Stanley, Wis., Marbled san, 97.10. FOODSERVICE U RESTAURANT/PIZZA CHAINS U INDUSTRIAL Cheese, 97.40. Third: Lake Country Dairy Team, Ar- Third: Shift A Cheese Department, thur Schuman Inc., Fairfield, N.J., Cello Southwest Cheese Co., Clovis, N.M., Colby Riserva Copper Kettle Parmesan Cheese Jack, 97.35. Wheel, 97.05. • Rinded Swiss Style Cheese • Baby Swiss Style Best of Class: Niklaus Haldimann, Best of Class: Gabe Wand, Swiss Valley Celebrating Gourmino Switzerland, Heimenschwand, Farms, Monona, Iowa, Baby Swiss Wheel, 30 Years Switzerland, Emmentaler AOC Switzer- 98.00. In Business! land, 99.50. Second: Neal Schwartz, Chalet Cheese Second: Marcel Züger, Gourmino Co-op, Monroe, Wis., 20-pound Baby Swiss Switzerland, Lömmenschwil, Switzerland, wheel, 97.40. Emmentaler AOC Switzerland, 98.80. Third: Gary Vaughn, Middlefield Third: Gourmino Switzerland, Gourmi- Cheese, Middlefield, Ohio, Baby Swiss no AG, Langnau im Emmental, Switzerland, cheese, 97.35. Rahmtaler, 98.70. • Feta • Rindless Swiss Style Cheese Best of Class: Adam Buholzer, Klondike Best of Class: Team Guggisberg, Guggis- Cheese Co., Monroe, Wis., Feta in Brine, berg Cheese, Millersburg, Ohio, 200-pound 99.60. Block Swiss, 97.40. Second: Arvanitis S.A., Thessaloniki, Second: Team Penn Cheese, Penn Greece, Dopio cheese, 99.50. Cheese Corp., Winfield, Pa., Rindless Block Third: Mike Schultz, Nasonville Dairy Swiss, 97.25. Inc., Marshfield, Wis., Feta, 99.45. Third: Silvan Blum, Chalet Cheese Co- • Feta, Flavored op, Monroe, Wis., 20-pound rindless Swiss Best of Class: Steve Webster, Klondike 1126 W. Chestnut Street | Chicago, IL 60642 wheel, 96.55. Phone: (312) 226-1820 | Fax: (312) 226-6806 | Email: [email protected] Cheese Co., Monroe, Wis., Peppercorn Feta • Mozzarella 6 Ê- -ÊÊUÊÊ 6 Ê"½, in Brine, 98.95. Best of Class: Mozz Team 2, Kraft/Pollio For more information please e-mail [email protected] Italian Cheese Co., Campbell, N.Y., Whole Turn to RESULTS, page 10 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 March 9, 2012 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

pizza restaurants vying for a slice of the pizza and then decide where to go. If burning ovens of his bakery and sell from REGION customer pie, but Revello says that is one place is too busy, they will go to the a push cart at markets. He established Continued from page 1 not the case. next place. Connecticut’s first pizzeria in 1925. “What’s very unique about the town “Each place has their own group of When they first started, Pepe and is distinct that it is rectangular instead is the restaurant owners, we’re all best people who like their pizza,” Revello his wife Filomena offered two types of round and has a thicker crispy crust. friends,” he says. “We travel, go out to says. “I always say if there was only one of pizza: tomatoes with grated cheese, The story is that Old Forge pizza began eat together, and eat in each others’ pizza place in Old Forge, it wouldn’t garlic, oregano and olive oil, and another with some hungry coal miners. restaurants. There’s no competition — survive.” with anchovies. “We were a coal region, and we we’re straight-forward friends.” • Connecticut Pizza Explosion “My grandfather came up with had some coal miners playing cards in The concentration of pizza restau- New Haven, Conn., is another East this combination of putting a pizza somebody’s house, and a lady made this rants, many of which have been around Coast town known for its pizza. Italian together. It was like the big bang, it pizza using cheese and a certain kind even longer than Revello’s, has made immigrant Frank Pepe introduced the just happened,” says Gary Bimonte, of dough,” Revello says. “It became Old Old Forge a destination for pizza lov- city to his Neapolitan-style thin-crust third-generation co-owner of Frank Forge pizza.” ers. People will come into town for the pizza which he would make in the coke- Turn to STYLE, page 12 The pizzas of Old Forge are baked on the same size 12-by-17-inch trays, Milano’s Cheese Corp. receives national recognition from SQFI but each restaurant has its signature LINDEN, N.J. — JVM Sales Corp. d/b/a Level 3 certification process. Level 3 is owned Italian cheese distributor, it combinations and recipe. Milano’s Cheese Corp. has recently been the highest level of certification award- was a natural decision to apply for this “We’re not big on toppings. Usually awarded the SQF 2000 Level 3 Excellent ed to manufacturers and distributors by certification because we are compet- 90-95 percent of the pizzas are served Certification by the Safe Quality Food SQFI and is achieved by demonstrating ing for market share with much larger plain,” Revello says. “There’s the ‘Red Institute (SQFI). a comprehensive implementation of corporations.” Pizza’ with sauce and cheese on top, and The announcement comes as the food safety and quality management Milano’s Cheese notes that only 31 there’s the ‘White Pizza’ with a crust company begins an aggressive launch systems for more than a year. Through cheese companies nationwide have on the bottom, filled with cheese, and into the retail industry, says Anthony the system, manufacturers and distribu- achieved this recognition, and Milano’s (crust) folded over the top.” Caliendo, vice president of sales and tors also receive a compliant, food or is the only manufacturer focusing exclu- Revello’s uses a three-cheese blend marketing, Milano’s Cheese Corp. excellent rating. sively on grated and shredded Italian and has been loyal to Kraft since the fam- “This is a huge advantage for us in “The Level 3 Excellent Certifica- hard cheeses to earn the certification, ily opened its restaurant in the 1960s. building our brand,” Caliendo says. “We tion was important to our company on Caliendo says. “We’ve used nothing but Kraft cheese are here today because of our CEO Mary many different levels,” Tomasino says. “Due to our food safety measures, over the years,” Revello says. “If it’s not Beth Tomasino who is committed to “More and more retailers are limiting consistency and competitive price, we broken, don’t fix it. You can’t get better quality and safety and who assembled their business transactions to SQFI- are one of the fastest-growing cheese quality and consistency than from Kraft. the team to make this happen.” certified companies because consumers manufacturers in the U.S., and we know We look for that in every menu item.” Milano’s Cheese received the SQF are increasingly more educated and that this certification will distinguish One might expect a competitive Level 2 designation last year and then knowledgeable about food safety and us from the competition and assist in atmosphere in Old Forge with all these made the decision to proceed with the compliance. As a smaller, privately our international growth plans.” CMN

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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 8 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS Grants, partnerships allow cheese and dairy producers to reap benefits of biofuel systems By Aaron Martin large-scale dairy producers — and the to its customers at a premium price (an The study found that average project technology can yield specific benefits additional 4 cents per kilowatt hour). startup costs exceeded $2 million. Of that MADISON, Wis. — Anaerobic manure for cheesemakers. Under the CVPSC pricing policy, dairy cost, $703,313 (34.7 percent) came from digesters have grown in popularity over Researchers from the University of producers received a total of $0.181 per grants, about $1.1 million (53.6 percent) the last decade as cheese and dairy Vermont and the Central Vermont Public kilowatt hour of electricity generated, 4 came from loans, and $238,286 (11.7 per- producers have used the technology to Service Commission (CVPSC) studied cents of which came from the optional cent) came from owner contributions. convert methane into electricity and six dairy operations with anaerobic premium paid by customers. Annual operational expenses aver- reduce greenhouse gas emissions. digestion systems and found that us- “With about six dairy farms generat- aged $174,470, and system depreciation While the environmental benefits of ing grant funding from governmental ing about 12 million kilowatt hours of averaged $166,456. However, revenue manure digestion appear irrefutable, or other agencies to offset high initial electricity in 2010, and more than 4,600 from the digester and generator system high investment and maintenance costs investment costs can make anaerobic CVPSC electricity customers voluntarily averaged $1,263 a day ($461,000 a year), have put the technology out of reach for digesters economically feasible for dairy paying a premium of 4 cents per kilowatt with 76 percent coming from electricity many dairy producers across the country. producers with an average herd size of hour (a total of $470,000 per year), the sales and 24 percent coming from fiber However, recent developments have 1,212 cows. CVPSC Cow Power Program represents by-product sales, the study found. shown that grant funding, private part- The CVPSC Cow Power Program as- a successful and locally-sourced renew- Researchers conclude that the nerships, carbon offset markets and sists Vermont farmers in planning and able energy project with many environ- $120,074 average return makes anaero- adding whey into the systems can make installing anaerobic digesters and gen- mental and economic benefits,” says lead bic digesters a profitable investment for NWPPride1416:NWP Ad 5 04.qxd 5/9/2007 11:53 AM Page 1 anaerobic digesters feasible for mid- to erators and markets the resulting power report author Dr. Qingbin Wang. the producers it surveyed — so long as grant funding offsets initial investment costs. Also, utility customers must be willing to pay a premium for converted energy, and producers must generate YOUR ONE STOP revenue or savings from fiber by-products YOUR ONE STOP resulting from the digestion process that can be used as compost or bedding. CCHHEEEESSEE SSOOUURRCCEE!! Without those conditions, the electricity price paid to producers would have to be significantly higher than the market WE BUY AND SELL THE WORLD’S rate to achieve profitability, says Wang. FINEST. WE’RE YOUR FULL SOURCE Carl Morris, general manager of Jo- WISCONSIN CHEESE PROVIDER. seph Gallow Cottonwood Dairy, Atwater, Calif., agrees with that assessment. WE ASSEMBLE LTL OR TRUCKLOADS The dairy, which consists of a cheese plant that produces 33 million pounds OUT OF OUR INVENTORY, SAVING of cheese annually and 5,500 cows, in- YOU TIME AND MONEY. stalled an anaerobic manure digester in 2004. SPECIALIZING IN AGED “Making your own electricity out of WISCONSIN 40 POUND BLOCKS, cow manure instead of paying the elec- RETAIL AND FOODSERVICE tric company is appealing,” says Morris. P “But there is a lot of uncertainty, there O AND BANDAGE STYLES: are a lot of expenses, so some sort of Mammoths, Cheddar, Daisies, grant funding is important.” T Cottonwood Dairy received grant Horns, Midgets and Gems S funding from Western United Resource Development and a self-generation Your Direct Source for Award-Winning rebate from Pacific Gas and Electric to Pine River Cold Pack Cheese Food install a 7.5-acre covered lagoon manure digester that fuels three generators. The Cheese Makers: If you have result has been a profitable source of Cheese to Sell, Call Us Today! renewable energy for the cheesemaker. Cheese to Please & Freezers, Cold and Warm wastewater from the cheese plant is flushed through the dairy’s Dry Storage Available Cellars to Store It In freestanding stalls to jettison 450,000 pounds of manure into the covered ASK US ABOUT YOUR AGED CHEESE NEEDS OR Newest lagoon each day. CUSTOMIZING AN AGING PROGRAM FOR YOU. Label “The water collects the manure and it goes through solid separation, then to the digester,” Morris says. “(Wastewater from the cheese plant) generates more Celebrating 100 Years fuel for the digestion. Any nutrients in the wastewater add to the nutrient load of Business! that is being converted into methane.” JIM, JOAN, DAVID, STEVEN AND PETER — “THE LINDEMANN’S” Utilizing wastewater from the cheese plant has helped Cottonwood Dairy optimize sustainability and cost savings — but that isn’t the only way cheesemakers can benefit from the technology. The CVPSC study found that adding NORTHERN WISCONSIN PRODUCE mostly-liquid whey flushes out sediments CHEESE DIVISION that have accumulated in the digester, which contributes to more efficient P.O. BOX 126 • MANITOWOC, WISCONSIN 54221-0126 biogas production and reduced waste. (920) 684-4461 • FAX: (920) 684-4471 Cottonwood Dairy estimates energy

For more information please call 920-684-4461 Turn to BIOFUEL, page 9 BLACK YELLOW PMS 185 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 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 March 9, 2012 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

The partnership with Clear Horizons grant funding, respectively, to reap the to supply offsets equivalent to about 22 BIOFUEL allowed Crave Brothers Farmstead environmental and economic benefits of million tons of carbon dioxide annually, Continued from page 8 Cheese to bypass those high startup costs anaerobic digesters, a recent study by amounting to $1.8 billion in profits over earnings of $2,000 per day ($730,000 and reap the environmental rewards. The USDA found there may be another way 15 years time, the USDA says. annually). Within four years, the system arrangement doesn’t, however, afford for some dairy and cheese producers The USDA study estimates it would be had paid for itself, the company says. energy savings. to make renewable energy generation profitable for 100 dairies in California, “We have a very complex agreement “We don’t get a break on the energy. a reality. New York, Wisconsin and Texas (400 with the local utility. We’re actually us- Doing the right thing environmentally is Dairy and hog operations located dairies total) to implement anaerobic ing the electricity we produce, which really the benefit for us,” Crave says. “The in carbon offset markets — where digesters at an offset rate of $13 per reduces the amount we purchase from reality is a lot of this equipment is very those who reduce methane emissions metric ton of carbon dioxide equivalent them by 60 to 70 percent,” Morris says. expensive, the controls are expensive, can sell carbon offset credits to green- emission. The CVPSC study says the average it’s not low-tech equipment. It takes a house gas emitters who face emissions Still, high investment and mainte- herd of 1,212 animals on farms it sur- while to justify the investment. caps — could tap into another revenue nance costs continue to create barriers veyed emitted an average 1.2 million “If we’re going to lessen our depen- stream, the USDA says in a summary of for many more producers who could liters of methane a day, which is con- dence on imported energy, what are the its economic research report on climate benefit from the technology. verted into about 5,295 kilowatt hours options? This is a very viable option,” change policy and methane digesters “This isn’t for the faint of heart. The of electricity. Crave adds. released last year. regulatory issues are strenuous, and it re- According to those findings, convert- While Crave Brothers Farmstead A carbon price of $13 per metric ton quires a major investment,” Morris says. ing manure from 95 million animals in Cheese and Gallow Cottonwood Dairy of carbon dioxide equivalent emissions “But we’re very pleased with our digester, the United States could generate the have utilized a private partnership and would allow dairy and hog operations it’s been very successful for us.” CMN equivalent of 8 billion gallons of gasoline each year (1 percent of U.S. consumption), the study says. Such environmental benefits have helped promote the technology. The Environmental Protection Agency (EPA) says there were more than 150 anaerobic Sarah Palin Paula Deen digester systems installed nationwide The Heart of a Best Dishes by last year. Rogue Trailblazer Those on-farm anaerobic digester systems have prevented the direct emission of about 45,000 tons of methane, an equivalent of 944,000 tons of carbon dioxide annually, according to the EPA. Jim Carroll Terry Bradshaw That kind of environmental sustain- Innovation, Hyper-niching, Personal Power to the Max ability drew Crave Brothers Farmstead & Transformative Change Cheese LLC, Waterloo, Wis., to the technology in 2008. Crave brothers Charlie, George, Mark and Thomas began investigating biofuel technology about seven years before John Pinette Jane Buckingham they implemented an anaerobic diges- Get Outa the Line! Reaching Tomorrow’s tion system in 2008, says George Crave, Consumer president of the company. George Crave says he and his brothers decided to partner with Clear Horizons LLC, a Milwaukee-based company founded to install, integrate and maintain anaerobic digestion systems. Harold Lloyd Jeremy Gutsche The Craveability Factor Exploiting Chaos “They own the equipment. They own and Unlocking “Cool” the digester, the tank, some of the pumps and they operate it with their employees,” Crave says. “They sell the electricity to the power company and that’s their end of it. We’re able to discharge our waste from the farm and cheese factory Adrian Slywotzky Jack Li DEMAND: Consumer Decision Trees in in a much more environmentally sensi- Creating What People Want Bakery, Dairy, and Deli tive manner.” The New Orleans Experience. N’awlins is the perfect IDDBA’s Show & Sell Center. A favorite destination Unlike the covered lagoon system backdrop of sights, sounds and tastes to deliver an experience you’ll on the expo floor is our lagniappe to you. It’s called the Show installed at Cottonwood Dairy, the never forget. Join 8,500 other top-shelf dairy, deli, bakery, and food & Sell – Teach & Tell Center. Created and designed by expert Craves’ system captures methane from service professionals in the world’s greatest food city; where mixing merchandisers and industry professionals, it’s an idea center manure and whey in a 411,000-gallon business, food and music will create some new recipes for success. where new themes, creative sets, signage and merchandising ideas above-ground digester tank. An adjacent are displayed to help you sell more products. You can discuss the The Show of Shows. Top speakers are a main attraction settling tank allows solid particles to fall new concepts directly with a merchandiser plus take home resource along with the best food expo floor in the industry featuring materials to share with your team. to the bottom. A portion of the solids are 1,600 booths of new and innovative products, ideas, and then recycled back into the digester to services. Headliners offering their expertise and Unmasking Your Business Potential. Whether maintain its temperature, and remain- personal insights on topics ranging from Marketing a buyer, merchandiser, marketer, broker, or distributor, ing solids go into a separation system Trends to Consumer Demand, and from Innovation you’ll be face-to-face with the best in the industry. Take where moisture is removed. The dried to Change, will inspire, entertain, and motivate you to advantage of the many networking events including the material can then be used or sold as make your company and brands more connected while educational sessions, expo floor, coffee breaks, and other animal bedding or compost, and the positioning them for the future. industry-only events to help grow your business. extracted moisture is pumped into a Register Now • Educational Seminars • Show Planner • Hotels • Exhibits • Show & Sell Center manure lagoon. International Dairy-Deli-Bakery Association A portion of the whey produced in P.O. Box 5528 • Madison, WI 53705 • call 608.310.5000 • fax 608.238.6330 • visit www.iddba.org the cheese factory is piped into the digester along with manure from the farm’s 1,200 cows. For more information please visit www.iddba.org

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• String Cheese Third: Drosblo Dairy, Thorso, Denmark, RESULTS Best of Class: String Team 1, Kraft/ Danablu, 99.45. ARTISAN Continued from page 1 Continued from page 6 Pollio Italian Cheese Co., Campbell, N.Y., • Brick, Muenster low-moisture part-skim Mozzarella String Best of Class: Matt Erdley, Klondike Second: Team Kousa, Arla Foods, Kousa, Cheese, 99.30. Cheese Co., Monroe, Wis., Muenster, 99.20. says. “ I will be using a blend/base cheese Denmark, Mediterranean style, garlic & Second: String Team 1, Kraft/Pollio Second: Team Blaser’s, Comstock and will put different artisan cheese on parsley Feta, 98.90. Italian Cheese Co., Campbell, N.Y., low- Creamery LLC, Comstock, Wis., Wisconsin top of each one, so people can see how just Third: David Schmidt, Agropur, Weyau- moisture part-skim String Cheese, 99.20. Brick, 98.20. changing one ingredient gives a different wega, Wis., Feta with Basil & Tomato, 98.60. Third: Cesar & Heydi, Cesar’s Cheese, Third: Walter Hartwig, Zimmerman flavor profile. I also will be showing differ- • Havarti Random Lake, Wis., whole milk stretched Cheese Inc., South Wayne, Wis., 5-pound ent recipes for artisan pizzas.” Best of Class: Steve Stettler, Decatur by hand natural flavor, 99.00. Brick Loaf, 98.05. Todd notes that looking at the Dairy Inc., Brodhead, Wis., Havarti, 99.60. • Cottage Cheese • Brie numbers of how many pizzerias are in Second: Torben Pradsgaard, Arla Foods Best of Class: Bison, Upstate Niagara Best of Class: Belmont-John Burris, the top 50 chains, the chains are still Nr Vium, Videbrek, Denmark, Havarti Co-op, West Seneca, N.Y., Lowfat Cottage Lactalis American Group, Belmont, Wis., gaining ground. Graddost plain, 60+, 99.55. Cheese 1-percent, 97.10. Brie 3-kilogram-President, 99.15. “Still, there’s been a groundswell in Third: Peter Moller, Arla Foods Nr Vium, Second: Bison, Upstate Niagara Co-op, Second: Production Team, Kolb-Lena change for mom and pop pizzerias,” he Videbrek, Denmark, Havarti Graddost West Seneca, N.Y., Nonfat Cottage Cheese, Inc., Lena, Ill., 8-ounce Alouette Baby says. “The thing that’s been interesting plain, 60+, 99.50. 95.80. Brie, 99.10. for cheesemakers is that they are break- • Havarti Flavored Third: Cottage Team, Cabot Creamery Third: St. Hyacinthe factory, Agropur ing the mold of ‘only Mozzarella goes on Best of Class: Luke Buholzer, Klondike Cooperative, Cabot, Vt., Vermont Style Fine Cheese, Saint-Hubert, Quebec, Brie pizza.’ For cheesemakers, the artisan Cheese Co., Monroe, Wis., Dill Havarti, Cottage Cheese, 95.25. Chevalier Triple Crème, 99.05. pizza trend opens a foodservice door 99.40. • Fresh Mozzarella • Camembert & Other Surface (Mold) for a lot of them. Previously they had Second: Decatur Cheesemakers, Best of Class: FDL Team 1, Kraft/Pollio Ripened Cheeses to rely mostly on artisan cheese trays.” Decatur Dairy Inc., Brodhead, Wis., Dill Italian Cheese Co., Campbell, N.Y., Fresh Best of Class: Lion Dairy and Drinks - Lenny Moonsammy, in charge of Havarti, 99.35. Mozzarella, 99.60. Burnie, Lion Dairy and Drinks, Docklands, sales and marketing for Bellwether Second: Di Stefano Cheese, Baldwin Third: Ron Bechtolt, Klondike Cheese Australia, Camembert, 98.85. Farms, Petaluma, Calif., notes that the Park, Calif., Ovoline 4-ounce Mozzarella Co., Monroe, Wis., Dill Havarti, 99.30. Second: St. Hyacinthe factory, Agropur importance of the buy local trend pro- ball, 99.50. • Gorgonzola Fine Cheese, St.-Hubert, Quebec, Rondoux vides a greater opportunity for smaller Third: Mozzarella Fresca, Lactalis Best of Class: DCI Cheese Co., Salem- double crème, 98.50. cheesemakers like Bellwether Farms. ville for DCI Cheese Co., Richfield, Wis., American Group, Tipton, Calif., Fresh Third: Feta Production, Parmalat SA, “Pizza provides another outlet for Salemville Gorgonzola, 99.65. Mozzarella 4-ounce ball, 99.45. Stellenbosch, South Africa, Simonsberg cheese, and there’s been so much excite- Second: Mark Ruttner, BelGioioso • Blue-Veined, Exterior Molding Camembert, ready to eat, 125 grams, 98.35. ment around it,” she says. “I do think Cheese Inc. - Langes Corners, Denmark, Best of Class: Alexis’s Team, La Maison • Edam it’s a growing trend for people to look Wis., CreamyGorg, 99.40. Alexis de Portneuf, St.-Laurent, Quebec, Best of Class: Team Marum, to other cheeses besides Mozzarella on Third: Tony Ellis, BelGioioso Cheese Bleubry: Smooth Blue, 98.50. FrieslandCampina, Wolvega, Netherlands, their pizzas.” Inc. - Langes Corners, Denmark, Wis., Second: Team Quality, Quality Cheese Frico Edam matured, 99.40. Moonsammy notes the company is Crumbly Gorgonzola, 98.90. Inc., Vaughan, Ontario, Borgonzola, 98.40. Second: Team Gerkesklooster, one of the few in the country that does • Gruyere Third: Jindi Cheese P/L, Jindivick, FrieslandCampina, Wolvega, Netherlands, a hand-dipped Ricotta. Best of Class: Baudois Olivier, Fromag- Australia, Old Telegraph Road Heritage Edam block, mild Edam type, 98.00. erie Le Cerneux-Péquignot, Le Cerneux- Blue, 98.05. Third: Bedum Team Edam, “Pizzeria Delfina in San Francisco Péquignot, Switzerland, Gruyère AOC, 99.95. • Blue-Veined FrieslandCampina, Wolvega, Netherlands, needs 10 tubs a week from us,” she says. Second: René Pernet, Fromagerie du Best of Class: Jim Ingvorsen, Bornholms Edam rindless, 97.50. “It’s mainly Ricotta that is used on pizzas Haut-Jorat, Peney-le-Jorat, Switzerland, Andelmejeri, Kelmensker, Denmark, Or- • Gouda from us, but we’ve seen some different Le Gruyère AOC du Haut-Jorat, 99.90. ganic Danablu 50+, 99.65. Best of Class: Team Steenderen, pizzas with applesauce as a base, and Third: Adrian Scheidegger, Käserei Second: Per Olesen, Bornholms An- FrieslandCampina, Wolvega, Netherlands, then Carmody, a Northern Italian-style Niedermuhren, Heitenried, Switzerland, delmejeri, Kelmensker, Denmark, Danablu Gouda Excellent mild, 99.15. cheese that is creamy and melts beauti- fully. I know our sheep’s milk cheeses have Le Gruyère AOC, 99.85. 60+, 99.50. Turn to AWARDS, page 14 been grated on top of some pizzas, too.” Moonsammy adds that getting Bellwether Farm’s cheeses to artisan pizzerias helps the company better Incredible understand how its cheeses are being used, and helps facilitate a relationship Cheese... with the consumer. and so much more She also notes that there is a place in the market for both small and larger cheese manufacturers, as well as small Foodservice–Retail–Industrial and large pizza makers. In addition, Cheese she feels that smaller, artisan pizza Natural & Process operations really understand how to Shreds, Slices, Grated, Cubes, Crumbles, use different types of specialty cheese. Block, Loaf, Wheel, Chunk, Aging programs “We could never supply the cheeses Sauces & Dips for those large chain pizza companies,” Cheese, Red & Flavored she says. “There’s almost a trust be- Refrigerated and Shelf stable, tween us and smaller pizzerias with Portion cups, Tubs, Pouches, Aerosol, Bags understanding how to properly use Beverage these flavor combinations.” Protein Drinks, Juice, Enhanced Water, Energy Shots Howard Bulka, chef and owner of Howie’s Artisan Pizza, Palo Alto, Calif., says that he thinks consumers put a lot of emphasis on the quality of the ¡ products at restaurants. “There’s a lot of room for differentiation (for smaller operations) because 800-313-9974 • 920-662-2184 the large chain products tend to be www.winonafoods.com similar in quality and offerings,” he says. “Even if artisan is a bit more expensive, For more information please visit www.winonafoods.com Turn to LOCAL, page 11

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That locally sourced issue also holds Pizza has embraced using different McIntyre notes that Domino’s does LOCAL true for the larger pizza chains, like cheeses in the past several years, it has not consider itself an artisan, “but after Continued from page 10 Domino’s Pizza Inc. While a larger chain started to branch out further into the you’ve tasted the pizza, you might think like Domino’s may not have the capability artisan-type food realm. that we are. You can get really good food I think it’s a better value for what you’re of showcasing locally sourced products, “We wanted to give the 30-plus adult at Domino’s, but you can still get it fast.” getting. Pizza is available everywhere, that does not mean the company will just audience an incentive to return to our He adds that smaller pizza opera- but not necessarily good pizza.” sit on the sidelines watching the growth brand, since so many of them said ‘Oh, I tions have a particular audience and Bulka adds that the chain concept in the artisan pizza trend pass it by. lived on Domino’s in college.’ We could consumer base, and Domino’s is not doesn’t work for a growing portion of Domino’s recently launched a line of have remained the delivery people, but we necessarily competing with that. the dining audience. three different “artisan” pizzas, available wanted to be more ... so the artisan line is yet CMAB’s Todd notes that in his opin- “I would never take my kids to a chain for $7.99. The pizzas are available in Spin- another extension of us playing with flavors ion, places like Domino’s doing artisan to eat. The quality of the food doesn’t meet ach and Feta, Sausage and Peppers, and that we know Americans like,” he says. pizza is the opposite of a threat to the my standards,” he says. “In California, it’s Salami and Roasted Veggies varieties. McIntyre adds that the growing con- smaller operations. hard not to get your products locally. We Tim McIntyre, vice president of sumer interest in artisan pizza certainly “If people like the artisan pizza at also have local olive oil and cured meats, communications, Domino’s Pizza Inc., played a part in rolling out the new line. Domino’s, they will likely reach out to in addition to some California cheeses.” says the company was looking for a new “We have had some backlash on using see what other, smaller artisans can do,” However, not every region has the twist on its pizza. the word ‘artisan,’ with people saying, ‘Oh, he says. “Mom and pops can capitalize privilege of sourcing premium specialty Dairy Management Inc., which man- you’re using the hot word of the year,’” he on differentiation. The more you can cheeses and other ingredients from lo- ages the national dairy checkoff program, says. “But we’re really paying attention to do to make your products unique in cal farms and cheesemakers. has worked in partnership with Domino’s consumer tastes as well as what’s happen- a customer’s mind, the more you can George Crave, president of Crave to improve the pizza category in general ing in society. Our advertising was twisted carve a niche in the market.” Brothers Farmstead Cheese, Waterloo, and Domino’s pizzas in particular. a little bit. We know you don’t think you can Todd also notes the profit opportunities Wis., supplies cheese to pizzerias both “The artisan line is sort of the next get a gourmet pizza at Domino’s. We con- using different cheeses comes in with the within and outside the state of Wisconsin. extension of our American Legends sciously used the word ‘artisan’ ironically. different flavor intensities of the cheese. “In this area, where there are a lot of rollout, which was a hint of better things We didn’t think we were being yet another “You can use a smaller amount of a cheeses, buying local is popular; however, to come,” he says. “The crust on these company to jump on the bandwagon, we stronger cheese to achieve the same level we also have to have a market to sell pizzas is stretched very thin,using fresh were just having fun with it. of taste. So additional sales come in by be- elsewhere,” he says. “Artisan cheeses dough, which makes the flavors pop a “Some of the other pushback was ing able to differentiate yourself, and you are popular with consumers everywhere bit more. The flavor combinations are people saying that ‘artisan’ is a smaller also can make more on a pie by charging because they have value, but there are very specific recipes, unlike any other operation, etc.,” he adds. “That’s why more for premium ingredients,” he says. some places, like in Florida, where they pizza you can get from us, no additions, we took this twist. The ingredients are He adds that while larger chains fea- don’t have a lot of artisan cheesemakers no substitutions. We want you to experi- fresh, special recipes. We did what we turing artisan-type pizzas will dilute some in the area, and we’re happy to supply ence this particular flavor profile.” could for an organization of our size. It’s of the impact of the word “artisan,” the them with good, quality cheese as well.” McIntyre notes that as Domino’s sort of ‘artisan with a wink.’” trend itself will continue to expand. CMN AWARD-WINNING CASARO BRAND OR PRIVATE LABEL GOOD NEWS... PIZZA (International Media And Cultures) INDUSTRY! IMAC’S PROVEN ANTI-CAKING AGENTS, PARMESAN AND ROMANO = $$$. (6"3"/5&&% ÊÃÊÌ iÊwÀÃÌÊV«>ÞÊÌÊViÊÕ«ÊÜÌ Ê«>ÌiÌi`Ê>`Ê«ÀÛiÊ>ÌV>}Ê >}iÌÃ]Ê*>ÀiÃ>Ê>`Ê,>Ê«À`ÕVÌÃÊiÝÌiìÀÃ®ÊvÀÊÌ iÊ«ââ>Ê`ÕÃÌÀÞ° IMAC’s anti-caking agents are used for both shredded and grated cheese (Mozzarella, Cheddar, Parmesan, Romano and all other cheese blends) U FunctionalityÊpÊLiÌÌiÀÊ>ÌV>}Ê>`ÊV iiÃiÊ L>iÊ«iÀvÀ>Vi U “Flowability”ÊpÊiÃÃÊ`ÕÃÌÞÊ>`ÊyÜÃÊLiÌÌiÀ U ProtectionÊpÊÞi>ÃÌ]Ê`ÃÊ>`Ê«>Ì }iÃ U EfficiencyÊpÊiÃÃÊÜ>ÃÌiÊ>`Ê>` iÀiÃÊ ÌÊÌ iÊ«À`ÕVÌÊLiÌÌiÀ IMAC’s Parmesan and Romano Products (extenders) are used with Grated Parmesan and Romano Cheese Park Cheese has been U FlavorÊpÊy>ÛÀÊ«ÀwiÊÃÊ}Ài>ÌÞÊ«ÀÛi` dedicated to the art and U “Flowability”ÊpÊ«ÀÛìÃÊiÝViiÌÊ«À`ÕVÌÊyÜ U ProtectionÊpÊÞi>ÃÌ]Ê`ÃÊ>`Ê«>Ì }iÃ tradition of cheesemaking U Shelf Life pÊÃ ivÊviÊÃÊ}Ài>ÌÞÊ«ÀÛi` Visit Us At The for over 100 years. Pizza Expo Combination of these two products UÊ , /Ê in your application is Booth #847 a winning ticket UÊ "" - ,6 Ê to success. UÊ "" Ê*," -- ÊÊ ** /" - WORLD HEADQUARTERS t3&5"*- £ÓxäÊ-°Ê*>ÀiÀÊ,`°]ÊÊ-Ìi°ÊÓäÎÊUÊ iÛiÀ]Ê "ÊÊnäÓÎ£ t'00%4&37*$& i\ÊÎäÎ®Ê{ÓnÓäÊ nää®ÊÇnÎ{È£xÊUÊÎäÎ®ÊÎÎÇ{äÓnÊ ÝÌ°Ê££Ó® PARK CHEESE COMPANY, INC. t*/%6453*"- >Ý\ÊÎäÎ®ÊÎÎÇx£{ä >\Ê>Ì >J>Ã>V°V P.O. Box 1499, Fond du Lac, WI 54936-1499 7iL\ÊÜÜÜ°>Ã>V°V 4OLL&REE 0!2+s4EL &AX sWWWPARKCHEESECOM PIONEERS IN DAIRY, FOOD & BIO TECHNOLOGY

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that are what you would find in Italy,” gredients — it’s very layered.” gether,” he says. “Baking for 30 minutes, STYLE Bimonte says. “Grandfather always said, The ingredients also are inverted it’s almost like sauteing that right on the Continued from page 7 ‘Do one thing, do it right, do it the best from traditional-style pizzas, with slices pizza. Flavors blend together, there’s a you can.’” of Mozzarella laid inside first, then sau- good heightened taste and smell, senses Pepe Pizzeria Napoletana, which now • Chicago Deep Dish sage, vegetables or other ingredients. working together, texture, all of that.” has six locations in Connecticut and Heading into the central states Sauce is layered on next and mixed • California Flavors one in New York. known for casseroles and comfort food, with the ingredients, then topped off The right mix of flavors also is a focus Bimonte says there was a “pizza those looking for a substantial meal with spices. for Jeff Moogk, executive chef of San explosion” in the New Haven area in the can dig into the deep-dish Chicago- The layered structure of deep-dish Diego-based Sammy’s Woodfired Pizza early 1970s, and that he believes New style pizza. Chicago pizza allows for more ingredi- & Grill. Sammy’s offers unique topping Haven now has the most pizza places Lou Malnati and his father Rudy ents per bite. D’Angelo estimates Lou combinations on its California-style per capita in Connecticut and perhaps Malnati worked with the originators Malnati’s large deep dish uses double pizzas at its 17 restaurants in California even in a few surrounding states. of the Chicago Deep Dish Pizza at Piz- the amount of cheese than that on and Nevada. The flagship New Haven Frank zeria Uno on Ohio Street when it first its thin-crust pizza. The quality and California-style pizza tends to focus Pepe’s uses around 2,000 pounds of Moz- opened in the 1940s. Malnati became characteristics of cheese also differs less on meats and instead emphasize zarella in a week, Bimonte estimates. Uno’s general manager and eventually for deep-dish. the vegetables and cheeses, Moogk says. “We use not a lot and not too little. opened up his own Lou Malnati’s Piz- “Deep dish has to have a little more Famed Chef Wolfgang Puck is widely We consider it just the right amount,” he zeria on St. Patrick’s day 1971. cheese, and it has to be able to firm credited with popularizing the trend of says of the Mozzarella. “We don’t shred While Pizzeria Uno later expanded up a little bit. It can’t be too liquidy,” inventive California pizzas in the mid our Mozzarella. We slice it because it nationwide with its Uno Chicago Grill D’Angelo says. “On thin crust, the cheese 1980s at his West Hollywood signature gives us a more consistent product. We restaurants, Lou Malnati’s has remained tends to be creamier. In deep dish, you restaurant Spago. also use an imported Pecorino Romano a family-owned business in the Chicago- take the first slice out, and it all could Sammy’s Woodfired Pizza & Grill on top of the Mozzarella.” land area, though it now has expanded run out. The best way to eat it is to wait first opened in 1989 with about 15 fairly The most popular pizza at Frank to 34 stores. a few minutes for the cheese, though it traditional pizzas, adding new varieties Pepe’s is the plain Mozzarella pizza, As opposed to New York-style pizza has to have that character to start with, as diners became more adventurous. Bimonte says, though it also is known that’s often consumed as an on-the-go more firmness.” Among Sammy’s more recent for its specialty White Clam Pizza with snack, Chicago pizza is a layered, hearty Lou Malnati’s has used block Moz- pizza offerings are Redwood Hill fresh clams, grated cheese, olive oil, family meal. zarella from the same Wisconsin dairy Farms Smoked Goat Cheddar with fresh garlic and oregano, as well as “The biggest difference is it’s more that has supplied the restaurant for oven-roasted tomato and fresh organic Pepe’s original plain tomato pizza with of a meal, eaten with a knife and fork, more than 40 years rosemary, Raclette & Fingerling Potato garlic and grated cheese. than picked up and folded,” says Jim “Through the distributor we use in with applewood smoked bacon, and La- “Our style of pizza at Frank Pepe D’Angelo, COO, Lou Malnati’s Pizzeria. Chicago, we were introduced to our Dou’s Barbecue Chicken with cilantro, Pizzeria, we don’t have a lot of different “True Chicago-style pizza has a decent dairy in the beginning,” D’Angelo says. smoked Gouda and red onion. ingredients — just basic ingredients amount of dough and holds lots of in- “They’re a bigger dairy, but this plant “We look at combinations of pizzas where they do it is still an old-school like a sandwich. There are thousands dairy. Cheese still is made the same of different combinations you can do,” ways it was made 40 years ago ... it’s Moogk says. “Obviously with pizzas it more of a customized cheese we use.” starts with crust and cheese. Everything Due to the thickness, Lou Malnati’s else needs to complement the cheese bakes its deep-dish pizzas for 30 min- it’s served with.”

3/52#).'!.$,/')34)# utes, approaching the baking process Standards like pepperoni pizza 3%26)#%3 more like bread than the high-temper- remain a customer favorite, though ature quick conveyor ovens more often another pizza at Sammy’s that has grown used for pizza. D’Angelo says this also in popularity is its Organic Arugula & helps the ﬂavors to blend well together. Pear with prosciutto, Gorgonzola and “We get a lot of comments around balsamic basil dressing, which has been 30%#)!,):%$&/2-5,!4)/.3 how people get to taste all the different on the menu for 12 years. ingredients, yet they work so well to- Turn to FLAVORS, page 13 METAL DETECTABLE s3OURCINGAND,OGISTIC3ERVICES ,%!$).'3).',%3/52#% s3PECIALIZED&ORMULATIONS $!)293500,)%2 DISPOSABLE GLOVES s,EADING3INGLE3OURCE$AIRY3UPPLIER s!GING0ROGRAMS Highly -Visible PROTECT PRODUCT s(EDGING3ERVICES Blue Color 5.0!2!,,%,%$3%26)#%3 s5NPARALLELED3ERVICES INTEGRITY s%XPERTISEINTHE'LOBAL$AIRY-ARKET s%XPORT3ERVICES t1PXEFSGSFF WJOZMHMPWFTt tt%FUFDUFEBTBXIPMFPSJG %80%24)3%).4(%',/"!, QQJFDFTGBMMJOUPQSPEVDU $!)29-!2+%4 tt%FUFDUBCMFJOUIF FFMFDUSPNBHOFUJDSBOHF ,I[.I[ tt$PNQMJBOUXJUI'%"$'3 Request a Metal Detectable Products catalog today!

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ing to adults with children and young $40,000. It’s a really good opportunity for are so many of these little towns around TRUCKS demographics. Seventy percent of those people to get into the business with very North America that don’t have really good Continued from page 1 with children reported they were likely little overhead.” pizza because none of the big chains will to patronize a pizza truck, compared to Moynes also notes that pizza trucks go into the small towns,” Moynes says. propelled by time-strapped consumers 52 percent of adults without children. allow operators to tap into smaller, under- “When you’re mobile, you can drive down who have been warming up to the idea of More than 66 percent of people age 18- served markets that large scale franchises the street when there aren’t enough sidewalk cuisine. Of 1,004 adults surveyed 44 reported they would patronize a pizza dare not go. people around.” last fall, 59 percent reported that they truck, while 38 percent of people age 65 “I can put someone into a trailer in a While mobile food vendors represent would likely visit a food truck, up from or older said they would visit one. little town of 3,000-5,000 people — there Turn to MOBILE, page 14 the 47 percent of people who reported “Convenience is a major driver in they would visit a food truck in 2010, restaurant growth, and food trucks are cer- GEA Engineering represents Nu-Con brand according to a survey conducted by the tainly a convenient option by essentially HUDSON, Wis. — GEA Process En- optional easy-slide system can be sup- National Restaurant Association. bringing the restaurant to the consumer,” gineering Inc. is now handling sales plied that virtually eliminates rotor “Though food trucks are often equated says Riehle. and services for Nu-Con Ltd. products. “droop” and allows unaided operation with chefs and entrepreneurs, they also While the convenience of food trucks The GEA Group recently acquired for maintenance personnel, the com- present opportunities for operators of appeals to consumers, it’s the lower cost Nu-Con, Auckland, New Zealand, and pany says. An optional 2nd generation established restaurants to expand their of investment for mobile pizza businesses exclusive representations agreements Rotor Detection System (RDS Gen2) operations and presence, as a majority that appeals to owners, says Steve Moynes, for the supplier of powder handling now features full operation during wet of consumers say they would be likely co-owner, Pizza Trucks of Canada. systems and bulk filling lines has ex- cleaning. With the RDS Gen2 system cus- to visit a food truck run by their favorite Moynes, who succeeded in the mobile pired, so GEA Process Engineering will tomers can conveniently configure and restaurant,” says Hudson Riehle, senior vending business in the 1990s by amassing now represent Nu-Con products, the monitor up to 25 valves via a site system. vice president of research and knowledge more than 400 hotdog carts across North companies have announced. GEA Nu-Con now has a full-time group, National Restaurant Association. America and China, has since shifted his Nu-Con rotary valves have been product development team that will “Mobile foodservice can be a good way to focus to customizing pizza trucks. available to customers in the United continue to introduce new features extend an existing restaurant brand be- “With the price of retail space being at States for more than 25 years and are for its entire range of components. yond the four walls of the establishment.” such a premium, trying to set up a pizza specifically designed to comply with For more information about the The National Restaurant Association business would be at least a $200,000 to USDA requirements, especially for dairy structure and representation of GEA survey also found that the convenience $300,000 investment,” Moynes says. “I can applications, the company says. Nu-Con, contact Patrick Cole, sales of mobile cuisine is particularly appeal- get you into a complete pizza kitchen for Tools-free demounting affords con- manager, at patrick.cole@geagroup. venient removal of the rotor from the com. For information about GEA Nu- “In the spring we would like to valve body and features precise rotor Con products and services, contact Dan FLAVORS introduce fresh figs to the pizzas and alignment to enable easy re-assembly Brotzler, GEA Nu-Con sales coordinator, Continued from page 12 salads. When springtime is here, we after cleaning or inspection. Also, an at [email protected]. CMN probably will be putting some asparagus Moogk says Sammy’s tries to stay on pizzas,” he says. as local as possible in sourcing its Moogk says he has seen people’s ingredients, though it sometimes uses tastes change throughout the years, imported cheeses such as its Brie in and that diners tend to be a lot more the Brie Cheese & Truffle Oil pizza experimental now than 10-15 years ago. with fresh sauteéd wild mushrooms. However, there also will still be a taste The restaurant carries 20 different for the traditional. cheeses, many from California chee- “Pizzas will always be both tra- semakers. ditional and evolutionary,” he says. Looking ahead, Moogk says he “It’s just a matter of finding the right hopes to introduce more seasonality to combinations that will taste good and Sammy’s pizzas as far as the vegetables be fresh at all times. I don’t think the or fruits used. evolution of pizza will ever stop.” CMN

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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 14 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS

style white cheese, 99.25. Second: 5053 Anton Birrer, SO Appen- Bergkäse, 99.20. AWARDS Third: Team 1 Brian & Luis, Mexican zeller Käse GmbH, Appenzell, Switzerland, • Pepper Flavored ‘American’ Style Continued from page 10 Cheese Producers, Darlington, Wis., Quesos Appenzeller Kaese, 99.80. Cheeses (Cheddar, Colby, Jack) Second: Gary Grossen, Babcock Hall Fresco Wheel, whole milk, 98.95. Third: 5110 Norbert Eberle, SO Appen- Best of Class: Edhem Cucic, Glanbia Dairy Plant, Madison, Wis., Gouda, 98.85. • Quesos para Fundir zeller Käse GmbH, Appenzell, Switzerland, Foods Inc., Twin Falls, Idaho, Habanero Third: Team Gerkesklooster, Best of Class: Decatur Cheesemakers, Appenzeller Kaese, 99.75. Pepper Jack, 99.65. Decatur Dairy Inc., Brodhead, Wis., Quesos Second: FrieslandCampina, Wolvega, Netherlands, • Smear Ripened Hard Cheeses Phil Barringer, Glanbia Foods Inc., para Fundir, 99.30. Habanero Pepper Jack, Kroon Gouda Mild, 98.80. Best of Class: Harald Kämpf, Fromag- Twin Falls, Idaho, 99.60. Second: Chad Duhai, Zimmerman • Gouda, Aged erie de Courtelary, Courtelary, Switzerland, Third: Alic Suljo, Glanbia Foods Inc., Cheese Inc., South Wayne, Wis., 5-pound Pepper Jack, Best of Class: Team Uniekaas, Best Tête de Moine, 99.50. Twin Falls, Idaho, 99.40. Asadero Wheel, 99.20. Cheese Corp., Mount Kisco, N.Y., Vintage Second: Käserei Stude AG, Amriswil, • Pepper Flavored Cheeses (Other Third: John Pitman, Mill Creek Cheese, 3-year Gouda, 98.95. Switzerland, Alter Schweizer, 99.25. Natural Styles) Arena, Wis., Quesadilla, 98.95. Best of Class: Second: Holland’s Family Cheese Team, Third: Severin Caratsch, Cascharia Decatur Cheesemakers, • Smear Ripened Soft Cheeses Holland’s Family Cheese, Thorp, Wis., Mustair, Mustair, Switzerland, Bündner Turn to WINNERS, page 16 Best of Class: DuVillage’s Team, La Fro- Marieke Gouda Super 18-24 month, 98.90. magerie 1860 DuVillage Inc., St.-Laurent, Third: Holland’s Family Cheese Team, Quebec, La Tentation de Laurier, 99.15. “It’s a full scale pizza restaurant,” he Holland’s Family Cheese, Thorp, Wis., Second: OKA factory, Agropur Fine MOBILE Marieke Gouda Mature 6-9 month, 98.55. says. “We could even put in walk in cool- Cheese, St.-Hubert, Quebec, Providence, Continued from page 13 • Gouda, Flavored 98.60. ers, but they’re not really that feasible in Best of Class: Holland’s Family Cheese Third: Graindorge, Fromagerie E. new opportunities for entrepreneurs to en- the truck.” Team, Holland’s Family Cheese, Thorp, Wis., Graindorge, Livarot, France, Pont l’Evêque ter the market and for existing franchises In the last eight years, Moynes has fo- Marieke Gouda Cumin, 98.45. PDO, 98.45. to branch out — the restaurant industry’s cused his business exclusively on custom- Second: Team Gerkesklooster, Fire- • Smear Ripened Semi-soft Cheeses golden rule still applies. made pizza trucks. Since, the family-owned slandCampina, Wolvega, Netherlands, Best of Class: Adrian Mayer, Käserei “The food has to be good,” Moynes business has seen demand soar. Gouda rindless with cumin, 98.40. Grundbach, Wattenwil, Switzerland, Win- says. “Cheese is the number one thing on “I decided to design a pizza truck and Third: Team North-Holland Gold, zer Käse, 99.45. pizza, you have to have good cheese. It has use it as a delivery vehicle as well. Someone FireslandCampina, Wolvega, Netherlands, Second: Käserei Studer AG, Amriswil, to cook good and look good on the pizza.” would order a pizza, and I would cook it North-Holland cumin, 98.10. Switzerland, Maxx365, 99.30. Jonathan Reinemund, brand manager, on the way to their house,” Moynes says. • Quesos Frescos Third: Sennerei Andeer, Andeer, Swit- Bacio Cheese, couldn’t agree more. Bacio Moynes had already sold off two suc- Best of Class: Team W&W Dairy, W&W zerland, Andeerer Gourmet, 99.25. Cheese offers a “super premium” line of cessful franchises before retiring in 1997 Dairy, Monroe, Wis., Queso Fresco, Fresh • Appenzeller Cheese pizza cheese — Mozzarella blended with and decided to forgo a third franchise to Hispanic Cheese, 99.70. Best of Class: 5112 Karl Germann, SO buffalo milk. focus exclusively on customizing pizza Second: Team Nuestro Queso, Nuestro Appenzeller Käse GmbH, Appenzell, Swit- “We’re really focused on the indepen- trucks. Queso LLC, Kent, Ill., Blanco - Mexican zerland, Appenzeller Kaese, 99.85. dent pizzeria, someone who is willing to “We put it up on a website, and all hell spend a little more for premium ingredi- broke loose,” he says. “I had a whole bunch ents,” says Reinemund. of people calling me. I have to turn people Bacio Cheese, launched in January away all the time.” 2011 and distributed by Foodperformance Moynes says his company designs and and Roma, uses packaging to cater to both builds 10-12 trailers a year. The business mobile and brick-and-morter markets. The also is slowly branching out internation- company’s pizza cheese is available in a ally. He shipped a finished pizza truck to 6-pound block and pre-shredded 5-pound Australia last week, and he’ll soon begin bags. Both sizes are available in whole milk work on a truck for a customer in Bermuda. or part-skim milk varieties. The growing success Moynes has found “We came out with the blocks to target in the customized pizza truck business old-school Italian pizzerias; those are the is no fluke, according to the National guys who are most likely to go for the pre- Restaurant Association survey. mium artisan Mozzarella because they’re “Our research shows that in just one committed to quality,” Reinemund says. year, the number of consumers who say Still, a large corner of Bacio Cheese’s they would be likely to visit a food truck market segment is vendors who sell pizza has increased significantly. We also found by the slice. That includes mobile food that food trucks have a more noticeable vendors who are attracted to the quality presence in communities in the West and of cheese, and its convenient pre-shredded Northeast than in other parts of the United packaging. States,” says Hudson Riehle of the National “The buffalo milk gives it a nice, Restaurant Association. creamy taste and nice texture that melts Sterling Rice Group, an agency that and reheats well. It holds up very well tracks restaurant and culinary trends, in form, color and texture. A lot of our has found that food trucks have become business is by-the-slice because of that,” an effective way for franchises and he says. “There are a lot of people who potential restaurateurs to test-market really appreciate the convenience of hav- their offerings at a minimal investment. ing it pre- shredded, but that convenience If consumers respond well to the prod- would appeal to (mobile food vendors) in ucts, mobile food vendors could choose particular.” to park the truck and open a traditional Bacio Cheese has found that its quality restaurant. and packaging appeals to independent, Experts see the convenience, cost- artisan-minded pizza operators who don’t effectiveness and increased popularity have room, or time, for an large cheese among consumers pushing the mobile grater in a pizza truck, Reinemund says. restaurant trend into more and more food However, there aren’t many features of markets in coming years. a brick-and-morter pizzeria that can’t be Aaron Noveshen, founder of The Culi- incorporated into a food truck, including nary Edge (TCE), a San Fransisco-based a cheese grater. company that helps restaurateurs inno- Moynes says his trucks offer 14-, 16-, vate business solutions, says he expects 10 or 18-foot kitchens outfitted with refrig- percent of the top 200 restaurant chains erators, dry storage and deck ovens or in the United States to have a mobile For more information please visit www.cheesemarketnews.com conveyor ovens for baking. presence within the next two years. CMN

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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 16 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS

Third: Mozzarella Fresca, Lactalis Cheese, Valley Queen for Kraft Foods, Team, Holland’s Family Cheese, Thorp, WINNERS American Group, Tipton, Calif., Fresh Glenview, Ill., Black Pepper Cheddar, Wis., Marieke Gouda Smoked, 99.65. Continued from page 14 Mozzarella Medallion in oil, herbs and 98.15. Second: Sylvan Star Cheese Ltd., spices, 99.50. Third: Kerry Henning, Henning’s Red Deer, Alberta, Naturally Smoked Decatur Dairy Inc., Brodhead, Wis., Pep- • Flavored Semi-soft Cheeses Cheese, Kiel, Wis., Peppercorn Ched- Gouda, 99.60. per Havarti, 99.50. Best of Class: Johannes Schefer und dar, 97.90. Third: Team Emmi Roth USA, Emmi Second: String Team 1, Kraft/Pollio Team, Urnäscher Milchspezialitäten • Flavored Cheeses with Sweet or Roth USA, Verona, Wis., Smoked Fontina, Italian Cheese Co., Campbell, N.Y., Ja- AG, Urnäsch, Switzerland, Urnäscher ‘Dessert’ Condiments 99.50. lepeno String Cheese, 99.40. Holzfasskäse, 98.95. Best of Class: DuVillage’s Team, • Smoked Hard Cheeses Third: Team Edelweiss, Edelweiss Second: Thomas Knestel, Vorarlberg La Fromagerie 1860 DuVillage Inc., Best of Class: Gold Creek Farms, Ka- Creamery, Monticello, Wis., Havarti with Milch eGen, Feldkirch, Austria, Ländle St.-Laurent, Quebec, Lady Laurier mas, Utah, Cheddar smoked with cherry Chapolti, 99.35. Mostkäse, 98.35. d’Arthabaska, 99.45. wood, 99.35. • Flavored Soft Cheeses Third: String Team 2, Kraft/Pollio Ital- Second: David Martinez, Glanbia Second: Gold Creek Farms, Kamas, Best of Class: Mozzarella Fresca, ian Cheese Co., Campbell, N.Y., Flavored Foods Inc., Twin Falls, Idaho, Monterey Utah, Parmesan smoked with cherry Lactalis American Group, Tipton, Calif., String Cheese, 97.60. Jack with Walnuts, 98.10. wood, 99.10. Fresh Mozzarella in oil, herbs and • Flavored Hard Cheeses Third: Kelly Longseth, Family Fresh Third: Saputo’s Team, Saputo, St.- spices, 99.80. Best of Class: Fluekiger Juerg, Senne- Pack, Kelly’s Kitchen Cranberry Almond Laurent, Quebec, Smoked Caciocavallo, Second: George Crave, Crave Brothers rei Spluegen, Spluegen, Switzerland, Cheese Spread, 98.05. 99.05. Farmstead Cheese LLC, Waterloo, Wis., Spluegner Kraeuterzauber, 98.25. • Smoked Soft and Semi-soft Cheeses • Open Class Soft Cheeses Marinated Fresh Mozzarella, 99.65. Second: Cracker Barrel Natural Best of Class: Holland’s Family Cheese Best of Class: Jasper Hill Farm, Cellars at Jasper Hill, Greensboro, Vt., Harbison, 99.10. Second: Lake Country Dairy Team, Arthur Schuman Inc., Fairfield, N.J., Cello Thick & Smooth, 98.20. Third: Team Mascarpone, Sorrento Lactalis, Nampa, Idaho, 5-pound Mas- carpone, 98.05. • Open Class Semi-soft Cheeses Best of Class: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Golden, 98.85. Second: Wolfgang Attwenger crew, Gmunder Molkerei, Gmunden, Austria, Gmunder Milch Raclette, 98.65. Third: Cellars at Jasper Hill, Greens- boro, Vt., Landaff from Landaff Cream- ery, 98.60. • Open Class Hard Cheeses Best of Class: Gary Domke, Sartori Co., Antigo, Wis., Sartori Reserve Extra Aged Asiago, 99.55. Second: Werner Wolf and Team, Ober- steirische Molkerei eGen, Knittelfeld, Austria, Erzherzog Johann, 99.45. Third: Rudolf Steiner & Team, Tirol Milch eGen, Worgl, Austria, Tirol Milch Tiroler Felsenkeller, 99.35. • Reduced Fat Soft & Semi-soft Cheeses Best of Class: Team Steenderen, FrieslandCampina, Wolvega, Nether- lands, Vermeer, 98.45. Second: Team Steenderen, FrieslandCampina, Wolvega, Nether- Quality That Never Stops Winning...For You! lands, Milner old, 98.30. We keep raising the bar…by winning awards for quality year after year. Third: Te a m S t e e n d e r e n , And most recently our Mozzarella, Provolone and Aged Cheddar added FrieslandCampina, Wolvega, Nether- even more awards in the U.S. Cheese Championship. lands, Milner mature, 98.20. • Reduced Fat Hard Cheeses Consistent top quality in all our broad lines to win more customers for Best of Class: Pieter ter Beek, CONO you – and keep them coming back. Kaasmakers, Westbeemster, Netherlands, We continue raising industry standards, too, in manufacturing capabilities, BeemsterLite Mild 30+, 98.70. plant capacity, distribution and complete private label programs for dairy, Second: Pieter ter Beek, CONO Kaas- deli and food service. makers, Westbeemster, Netherlands, Because our proudest award…is the customer BeemsterLite Old 30+, 98.45. satisfaction we earn every day. Third: Cheddar Team, Cabot Cream- ery Cooperative, Cabot, Vt., 50-percent Reduced Fat Cheddar, 98.40. • Lowfat Cheeses Best of Class: Team Lake Norden, Lake www.greatlakescheese.com Norden Cheese Co., Lake Norden, S.D., 800.677.7181 Lite Mozzarella, 98.60. Second: John Ernst, Sorrento Lacta- lis, Buffalo, N.Y., Low Fat Whey Ricotta, 98.55. For more information please visit www.greatlakescheese.com Turn to LOWFAT, page 23 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 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 March 9, 2012 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS Straw Hat Pizza Freschetta launches sauce made with sea salt and olive oil for pizza goes green BLOOMINGTON, Minn. — The fresh-tasting ingredients into our pizza month to spur consumers to “boycott blah” makers of Freschetta pizzas recently sauce.” and “fight for Fresch flavor.” SAN RAMON, Calif. — Straw Hat Pizza announced the introduction of sea salt In addition to the new sea salt and The campaign consists of multiple has announced it has created an updated and olive oil to the sauce of the brand’s olive oil ingredients, Freschetta pizzas elements utilizing Facebook, Twitter and mission with a social responsibility pledge Brick Oven pizza varieties, which now offer flash-frozen vegetables picked at bloggers. which accepts the responsibility of promot- are available in the frozen food section the peak of freshness and unique blends “We are really looking forward to see- ing and empowering its restaurants to be as of grocers nationwide. of real cheeses and premium meats for a ing how much support consumers can “green” as possible and encouraging others “Through the Freschetta brand we fresh taste experience, Bergmann says. add to the Rally for Real Pizza campaign to pursue a reusable and renewable agenda. continue to make ongoing strides to Freschetta pizzas featuring sauce taking place online,” says Lindsay Stang, “Straw Hat Pizza has been purchasing improve upon our pizzas by offering made with sea salt and olive oil are now associate marketing manager, Freschetta. from local providers that practice sus- the most flavorful, highest-quality in- available in the following varieties: 5 “By utilizing Facebook, various Twitter tainable farming, organic and chemical gredients in the frozen pizza category,” Italian Cheese, Pepperoni and Italian activities and a strong network of bloggers, free, along with cage-free naturally raised says Stacy Bergmann, senior brand Style Cheese, Zesty Italian Style Supreme, we hope we can really spread the world animal products, for more than 50 years, manager, Freschetta. “We have taken Spinach and Mushroom and Three Meat about fresh-tasting ingredient options and now these practices will be imbed- note of how consumers are continu- Medley. that families can turn to right in the frozen ded into our mission so we can reward ing to seek out better, more flavorful To celebrate the brand’s new flavor pizza aisle with Freschetta pizzas.” positive behavior and achievements in ingredients like sea salt and olive oil launch, the company also has kicked off For more information, vis- social responsibility,” says Jonathan and are excited to have added these the Rally for Real Pizza Campaign this it www.Freschetta.com. CMN Fornaci, president, Straw Hat Pizza. “Our new company social responsibility pledge includes a number of details about how Straw Hat Pizza is working to reduce its environmental footprint.” The company says it will vigorously develop and support business practices that encourage green and sustainable practices, such as a recent franchisee who hired a contractor to change out all his pizza parlor’s light bulbs with energy- efficient lighting, installed LED exit signs, new walk-in refrigerator strip curtains and occupancy sensors for the business’s rest rooms and employee room. Other examples of sustainable practices already adopted by Straw Hat Pizza include using boxes and napkins made from 100-percent recycled materials. The company currently operates more than 80 locations across the country, and growth plans are to reach 150 locations within two years. For more information, visit strawhatpizza.com. CMN Papa Murphy’s offers new bacon cheeseburger pizza

VANCOUVER, Wash. — Papa Murphy’s recently launched a new variety based on two consumer favorites — the Bacon Cheeseburger Pizza. The take-and-bake pizza starts with Papa Murphy’s freshly made original crust that is topped with burger sauce, a blend of ketchup and mustard. Toppings include generous portions of 100-percent real Mozzarella, ground beef, crispy bacon, fresh onions and Roma tomatoes. Finally, the pizza is topped with a layer of dill pickle chips and a sprinkle of freshly-grated Cheddar. “The testing phase of this pizza told us we’d have an instant fan favorite — people love the Bacon Cheeseburger,” says Jennifer Anhorn, chief marketing ofﬁcer, Papa Murphy’s. “And the buzz has just continued to climb thanks to our passionate pizza fans on Facebook.” The Bacon Cheeseburger Pizza bakes in a 425-degree oven for 12-18 minutes. Price and participation vary nationwide. For more information, visit www.papamurphys.com or www.facebook.com/papamurphyspizza. CMN For more information please visit www.foremostfarms.com

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 18 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS Unique Pizza and Subs Corp. signs letter of intent to purchase Pizza Fusion Holdings PITTSBURGH — Unique Pizza and CEO, Pizza Fusion) approximately two Fusion and Unique Pizza’s menus and projects in the pipeline, and the op- Subs Corp. recently announced it has years ago,” says James Vowler, president concepts are so different, the companies portunity to work with Jim and Unique signed a letter of intent to purchase and CEO, Unique Pizza and Subs Corp. will be able to coalesce their experience Pizza to see them through is exciting Boca Raton, Fla.-based Pizza Fusion “Later that day I had the pleasure of and help growth both pizza franchises. for both parties.” Holdings. sampling his pizza and was able to “James Vowler knows this business The acquisition is subject to the “I was extremely impressed with learn more about his organic-based inside and out and will be an enormous execution of a definitive agreement the Pizza Fusion concept from the first franchise.” asset to the growth of the Pizza Fusion and other conditions, including the time I met Vaughan (Lazar, founder and Vowler adds that because Pizza brand,” Lazar says. “We have a lot of availability of working capital. CMN CiCi’s allocates $5 million to spur growth COPPELL, Texas — CiCi’s Pizza Inc. “As the restaurant industry begins to announced March 6 that it will imple- show signs of improvement, we recognize ment new investment and financing a growing optimism among operators and programs to help existing and prospec- a desire to expand their portfolios,” says tive franchisees with funding options to Forbes Anderson, chief financial officer, address financing challenges posed by CiCi’s Pizza. “We created the Franchisee skiddish lenders. Investment Program to provide expe- The new programs are part of the rienced multi-unit operators with the CiCi’s “Build the Brand” initiative to add direct access to credit they need in order 500 new restaurants by 2020. Through to develop new restaurants.” its Franchisee Investment Program, To further address the current eco- CiCi’s has allocated $5 million to provide nomic climate, CiCi’s has created several select qualified multi-unit franchisees financing and incentive programs for with funds to open a minimum of five existing franchisees that are focused on restaurants. CiCi’s will invest $100,000 per accelerating new openings this year, or restaurant toward development costs. In increasing multi-unit operators’ annual doing so, the company will become a non- development schedules. These benefits voting minority shareholder. After certain include reduced franchise and royalty ROYAL PIE — Papa John’s International Inc. last spring worked with a food artist in the United Kingdom to create a one-of-a-kind mosaic portrait pizza of Prince William and Kate Middleton to financial milestones are met, CiCi’s will fees, as well as potential to receive a celebrate their April 29, 2011, wedding. The bride’s veil was made from mushrooms and her dress roll over the initial $100,000 into the franchise fee refund for those that meet from cheese, while the groom’s morning suit consisted of salami and peppers. “Like our original development of subsequent restaurants. the specific program guidelines. CMN crust pizza, our royal portrait is made from 100-percent fresh dough and quality ingredients, so it tastes as good as it looks,” says Andrew Varga, chief marketing officer, Papa John’s.

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recapitalization THE COLONY, Texas — Pizza Inn Morrison, CEO, Pizza Inn. steak, duck, pasta and a variety of Holdings Inc. is carrying out plans The fast-casual concept features western dishes in addition to a large CHICAGO — Domino’s Pizza Inc. recently to expand is fast-casual concept, Pie an industrial design aimed at upscale selection of Pizza Inn pizzas. announced a recapitalization in which Five Pizza Co., in the Dallas-Fort neighborhoods and offers more than 5 “We have a wonderful partner to some of its subsidiaries intend to refi- Worth area with eight new locations million combinations of fresh, made- grow the presence of Pizza Inn in nance outstanding securitization debt. In targeted for completion there by to–order, customized individual piz- China, and this new restaurant shows April 2007, certain Domino’s subsidiaries June. zas baked in less than five minutes, it,” says Morrison. “This new concept entered into a $1.85 billion securitized In addition, the company says, up the company says. is an exciting part of the evolution of financing facility consisting of $1.7 billion to 15 more company-owned restau- In addition to expansion in the the Pizza Inn brand to capture the of fixed rate notes and $150 million of rants could be opened by September United States, Pizza Inn Holdings great potential China has to offer.” variable funding notes. As of Jan. 1, 2012, 2013. also has announced plans to unveil The development agreement the outstanding securitized debt balance “We feel that we have fine-tuned a new full-service restaurant with a with Hangzhou Restaurant Manage- was $1.45 billion. a successful restaurant concept with broader menu in China. ment is for five years, covering the Domino’s intends to replace this with a our first location, and we are quickly Through a new development Province of Zhejiang in China. The new securitized financing facility, expected moving to take advantage of that agreement with Hangzhou Restau- next locations for Pizza Inn restau- to consist of $1.475 billion of fixed rate notes success in other areas throughout rant Management Company Ltd., the rants are expected to open in Ning and $200 million of variable funding notes, the DFW Metroplex,” says Charlie new restaurant concept will offer Po, Wenzhou and Hangzhou. CMN of which it is expected that $100 million of the variable funding notes will be funded on the closing date. The new fixed rate notes are expected to require repayment near the seventh anniversary of the closing date, and the new variable funding notes are expected to require repayment on or before the fifth anniversary of the closing For dry-grated Parmesan, date, with an option for up to two one-year renewals subject to certain minimum Romano, Asiago... financial conditions. The net proceeds of the new facility no one does it better will be used to repay the 2007 notes in full and for general corporate purposes, which than Bella Pak! may include a special dividend to holders of Introducing common stock, other equivalent payments and stock repurchases. The consummation of the notes offering is subject to market 7EDIDITWITH-ONDO6ECCHIO—our new and other conditions and is anticipated to product line of authentic Italian tasting hard close in the first quarter of 2012. CMN grated cheeses.

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NET WT. 8oz (227g) THE COLONY, Texas — Pizza Inn NET WT. 8oz (227g) Holdings Inc. will debut a Grilled Cheese Pizza thanks to input from franchise s1UICKTURNAROUND owners and employees during its annual s"ATCHDRYERS Offer your customers National Culinary Contest. s#USTOMBLENDING The annual National Culinary authentic Italian taste in s.EWANDSPECIALIZEDFORMULATIONS Contest at Pizza Inn invites franchise the most popular hard- owners and employees across the res- grated cheeses: s-ULTIPLEPACKAGINGOPTIONS taurant chain to propel select dishes s&INISHED PRODUCTPRICINGAVAILABLE onto menus across the nation. Grilled Cheese Pizza and Buttered Cinnasugar s0ARMESAN Pizzert were chosen as the menu items s2OMANO Assorted pack sizes including 3-, 8- and 16-oz to be debuted this year. s!SIAGO jars and canisters, 2.25-lb jars, 5-lb tubs, 25- and “Our Pizza Inn team members know 50-pound bag in box plus custom sizes! our customers so well. The Grilled sPLUSDELICIOUSBLENDS Cheese Pizza and Buttered Cinnasugar Pizzert are proof, once again, that great ideas and delicious recipes can come from the ﬁeld,” says Charlie Morrison, #HOOSEYOURPRIVATELABELOROUR presient and CEO, Pizza Inn. BRAND The Grilled CheesePizza boasts a grilled cheese center on New York Call 920.735.4919 crust, a grilled cheese sauce and a mix Appleton, Wisconsin USA of Mozzarella and Cheddar cheese, the company says. The recipe was submitted by Debbie Seaton, Elizabethton, Tenn., a 31-year www.bellapak.com veteran of the pizza chain. “I wanted to create something simple and delicious and have fun with it in the process,” she says. CMN For more information please visit www.bellapak.com

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 20 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS

Mintel report: Pizza restaurants should consider healthier options, mobile applications CHICAGO — Despite tough economic on their toes,” says Eric Giandelone, likely within the next year, Mintel adds. positive for sales, and the convenience conditions, pizza restaurants continue to foodservice director, Mintel. “Menu in- High cheese prices also influence pizza behind the improved ways consumers can perform well, according to a new report novation, thoughtful pricing and national profits. Commodity cheese prices peaked order their pizzas also has helped, Mintel by leading market research company promotions aimed at value have been in July 2011 and since have dropped, but notes. For example, Domino’s launched Mintel. While segment growth was only 0.5 driving sales in the past several years and October prices were still as high as the its iPhone and iPad pizza ordering app percent in 2010, it is expected to increase are expected to continue in the future.” peak 2010 price and higher than all of in June 2011, and in less than a month, an estimated 2.2 percent at current prices Pizza prices have remained fairly flat, 2009, Mintel says. As there is no indication app orders contributed $1 million in in 2011 (the increase is 0.6 percent at up only 1 percent in the past three years, that prices will drop significantly, opera- total sales. inflation-adjusted prices) to become a in order to remain competitive, Mintel tors are pursuing bulk contract pricing. Pizza Hut is the most-visited brand $33.6 billion industry. With brighter eco- says, while restaurants have made up by Leading pizza companies remain com- among Mintel’s survey respondents. nomic times expected, Mintel forecasts increasing the prices of other menu items. petitive with menu innovation, advanced Independent, local pizza restaurants are that 2012 sales will remain strong and Ongoing economic troubles including menu-ordering technology and national, the second-most visited, which Mintels increase another 2.9 percent to reach unemployment and low disposable per- highly visible promotional activities that could become say an even bigger proposi- a forecast $34.6 billion. By 2016, Mintel sonal income keep the pizza restaurant drive sales, which has helped the segment tion over time, considering the buy-local expects that sales growth will slow a bit segment from stronger growth, and issues to recover from leaner times, Mintel says. trend sweeping the country and these and reach $36.5 billion at current prices. surrounding diet, health and weight could The popularity of pizza has been establishments’ more specialized menus. “The competitive nature of the pizza affect the pizza market when mandatory boosted by its “comfort food” status during Turn to REPORT, page 27 industry keeps the leading companies menu nutrition labeling becomes law, tough economic times, which has been Domino’s Pizza partnership aims for fire safety

ANN ARBOR, Mich. — Domino’s Pizza Inc. has partnered with the National Fire Protection Association (NFPA) to remind customers what they can do to prevent fires in their homes. In participating markets across the country, Domino’s is utilizing its pizza boxes to deliver fire safety tips throughout the month of March. “Domino’s delivers about 1 million pizzas each day — so we reach a lot of people in their homes, where fire safety begins. We are excited to work with NFPA to use our network of delivery experts to make homes across the country a little bit safer,” says Chris Brandon, spokesperson, Domino’s Pizza. CMN Domino’s covers 80 percent of smart phones with apps, offers

ANN ARBOR, Mich. — Domino’s Pizza Inc. is launching a new Android smart phone ordering app, and now offers its mobile ordering capabilities to more than 80 percent of smart phones. Domino’s will also offer free An- droid smart phones to customers who sign up for a new two-year service plan at www.dominos.com/android. “We are excited to now connect Domino’s with Android users through this new app,” says Russell Weiner, chief marketing officer, Domino’s Pizza. “And what better way to celebrate Domino’s new Android app than by offering free Android phones.” Domino’s apps for iPhone and iPod touch achieved $1 million in total sales in just 28 days, and just three months after its release, the app achieved more than $1 million in sales in a single week. Mobile ordering, along with traditional online ordering, makes up For more information please visit www.whitehall-specialties.com 30 percent of Domino’s sales. CMN

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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 22 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS

REPORT adult years may consider finding similar they would like to see more of on pizza Mintel also says standout cheese types are Continued from page 20 elements to add to their marketing or restaurant menus, 29 percent of Mintel’s featured in one of Domino’s Pizza’s new operations, Mintel says, adding that a survey respondents said they would like to artisan pizzas — its Spinach and Feta Households earning $100,000 or more forward-thinking smartphone app could see different types of cheeses used. Pizza Pizza, featuring Alfredo sauce, Feta, Par- a year are more likely to have eaten at be one that allows customers to use their operators continue to focus on calling out mesan and Asiago cheeses with fresh baby an independent pizza restaurant than a cell phone as a debit card. Mintel says the popular Mozzarella and other cheese spinach, onions and an artisan-style crust. Pizza Hut. Domino’s Pizza, Papa John’s those age 18-24 are the most open to the varieties as they continue to innovate. Mintel says more than half of its survey and Little Caesars round out the top five idea of purchasing or downloading a cell Mixing Mozzarella with lesser-known respondents are interested in healthier pizza brands by usage. phone app if it allows them to pay for varieties also is an easy way to upgrade toppings, cheese and crust options. Most Mintel says the youngest adults, age goods by swiping their cell phone instead toppings and add a slightly gourmet edge, (66 percent) agree that pizza restaurants 18-24, are the most likely among all age of using a credit or debit card. Mintel says. One company it notes is Brixx are doing a good job of offering more groups to have eaten at Little Caesar’s, Cheese pizza remains the leading pizza Pizza, which recently added two interest- healthful menu choices. known for its value pricing, cartoon char- type in menu mentions, having increased ing pizzas to its wood-fired pizza lineup Pizza served by-the-slice, with veg- acter and game offerings. In August 2011, 9 percent in the past three years, Mintel highlighting Mozzarella used in new flavor etable toppings and thin crust, can be a Little Caesars launched an iPhone app says. Cheese also is the most mentioned combinations. Its Fiesta Pizza features red more healthful choice when dining out. that includes a “Topping Drop” interactive pizza topping, in particular Mozzarella, chili pepper pesto, Mozzarella, black bean Mintel says operators should do more to game that is rated well on the app search. which increased in menu mentions 16 corn salsa and crispy tortilla strips, and offer and market healthier pizzas, adding Pizza restaurants wanting to target percent in the past three years. its Tomato and Basil Pesto Pizza includes this may be underway given anticipated this age group in hopes that they will Mintel says menu innovation might basil pesto, Mozzarella, roasted garlic nutrition-labeling laws. carry their pizza preference through their easily focus on cheese, as when asked what cloves, Roma tomatoes and goat cheese. In fall 2011, Uno Chicago Grill announced it was opening 30 locations of its fast-casual concept, Uno Dué Go throughout Texas, Mintel notes. The units will emphasize natural, organic and locally-sourced ingredients, and these smaller units will be built in suburban areas, hospitals, airports and stadiums. Mintel says consumers age 25-34 are YOU’RE THE BOSS the most likely to indicate an interest in healthier toppings, healthier cheese and healthier crust options in pizza. This group Tetra Pak can deliver full line solutions for cheese and whey also indicates the greatest likelihood of production. Or individual pieces of equipment. Or components. limiting the amount of pizza they eat You tell us what you need. We’ll deliver. Our decades of because it has too much fat. experience are at your disposal. We can help you in any Mintel suggests any pizza brand bet- tering its nutritional profile might find – or every – stage of your project, meeting your particular success advertising its message in health- needs and exacting standards. related magazines; conduct a promotion We’d like to show you how we can help you achieve the with doctors’ offices, including the posi- quality of cheese and the profits you demand. Get in tive nutrition news along with samples when doctors see pharmaceutical reps; or touch with us today to see how we can put our cheese partner with well-regarded health groups expertise and experience to work for you. and/or weight loss programs for special better-for-you pizza options. Just phone Dan or one of our For more information or to order the complete report, vis- sales engineers at 320 485 4401 it www.mintel.com. CMN or send an email to [email protected] Pizza School of New York launched

STATEN ISLAND, N.Y. — The Pizza School of New York has launched in Staten Island as has its website, http:// pizzaschoolnewyork.com. The school focuses on the art of wood ﬁred pizza, gourmet breads, custom Tetra Pak, and PROTECTS WHAT’S GOOD brick ovens, revolving brick ovens and are trademarks belonging to the Tetra Pak Group. complete consulting on how to open a pizza restaurant. Scot Cosentino, school founder, says am. ak te tra P the school will be run at 1718 Hylan Blvd. e Te f th rt o in Staten Island, N.Y. pa n – ree “It will be a completely hands-on n G Da experience turning pizza makers from all over the world into gourmet artisans who will master the art of wood ﬁred pizza,” he says. “We also will be focusing on gourmet breads, sauce making and offer a variety of services from brick oven skills to complete consulting on start-up operations.” Cosentino notes the school currently has students from all over the world.For more information, visit For more information please visit www.tetrapak.com http://pizzaschoolnewyork.com. CMN

Best of Class: Pine River Team 2, • Spreadable Cheeses CiCi’s Pizza rolls LOWFAT Pine River Prepack, Newton, Wis., Extra Best of Class: In-EU-vators, Kraft Continued from page 16 out American Sharp Cheddar, 99.80. Foods, Munich, Germany, dual texture Second: Pine River Team 1, Pine cream cheese,99.65. Classics line Third: Mike DeVoy, Lactalis USA Inc., River Prepack, Newton, Wis., Swiss & Second: Team Beaver Dam, Kraft Merrill, Wis., Rondele Garlic & Herbs Almond, 99.45. Foods, Beaver Dam, Wis., Philadelphia COPPELL, Texas — Cici’s Pizza has Light Spreadable Cheese, 98.30. Third: Kelly Longseth, Family Fresh Cream Cheese, 99.60. rolled out an American Classics, which • Reduced Sodium Cheeses Pack, Belleville, Wis., Wollersheim Third: Jerry Prahl, Lactalis USA Inc., celebrates unique pizza traditions from Best of Class: Team Lake Norden, Winery White Cheddar, 99.15. Merrill, Wis., President Feta Spreadable across the United States. Lake Norden Cheese Co., Lake Norden, • Cold Pack Cheese Spread Cheese, 99.10. The line includes Cheeseburger, Mac S.D., Reduced Sodium low-moisture Best of Class: Brunkow Cheese, • Flavored Spreadable Cheeses and Cheese, Buffalo Chicken and Kansas part-skim Mozzarella, 99.60. Darlington, Wis., Raw Milk Cheddar Best of Class: Team Buko, Arla Foods City BBQ themed-pizzas. The most recent Second: Pat Doell, Agropur, Lux- with Horseradish, 97.75. Amba, Holstebro, Denmark, whipped addition is the Philly Cheesesteak Pizza. emburg, Wis., Reduced Sodium Pro- Second: Anjan Reddy, Bel Brands cream cheese with pepper, 99.45. For more information, vis- volone, 99.45. USA, Little Chute, Wis., Sharp Cheddar Second: Team Franklin Foods, it www.cicispizza.com. CMN Third: Roger Krohn, Agropur, Cheese Spread, 97.70. Franklin Foods, Enosburg Falls, Vt., Luxemburg, Wis., Reduced Sodium Third: Greg May, Bel Brands USA, Green Mountain Farms Garlic & Herb Kashi introduces Provolone, 99.30. Little Chute, Wis., Swiss Almond Cheese Spreadable Cheese, 99.40. Four Cheese pizza • Cold Pack Cheese, Cheese Food Spread, 97.65. Turn to SPREADS, page 24

LA JOLLA, Calif. — Kashi recently introduced its new Kashi Four Cheese pizza, the latest addition to its line of ® frozen pizzas. The new variety features Delvocid XT3 a blend of Provolone, Mozzarella, White Cheddar and Fontina cheeses with a tomato-and-vegetable-blend sauce on top of a thin crust made with Kashi 7 Whole Grants & Sesame with flaxseed. “In developing the new Kashi Four Cheese Pizza, we’ve put a tasty, unique spin on this classic mealtime favorite,” says Jeff Johnson, senior nutritionist and natural food and lifestyle expert at Kashi. The pizza also offers 6 grams of fiber,15 grams of protein and 14 grams of whole grains per serving and can be prepared in just minutes, Johnson notes. The pizza is now available in the frozen aisle of grocers and natural food retailers nationwide for a suggested retail price of $5.99. For more information, visit kashi.com. CMN Papa Murphy’s rolls out Mini Murph Make ’N Bake pizza A new way to keep it fresh VANCOUVER, Wash. — Papa Murphy’s International this week launched the Mini Murph Make ’N Bake Pizza Kit. And pocket the change. The easy-to-assemble kit includes a kid- sized pizza box adorned with “Murph,” the company’s new mini chef, and is filled with a 7-inch pizza crust, container Change isn’t easy. But when it results in higher quality, And while you’re eliminating those problems, you can of pizza sauce, 100 percent all-natural, longer lasting cheese, it’s worth considering. When it enjoy increased yields and lower costs compared to using puts more pro! t in your pocket, it’s a no-brainer. crystalline natamycin. whole milk Mozzarella, pepperoni slices Visit us at the International Cheese Technology Expo, and baking instructions. Introducing Delvocid® XT3 liquid mold inhibitor. It’s a new booth 219, and let us run a savings model for you, “A lot of time, love and thoughtful- way to deliver more e" ective natamycin protection for your using your numbers. ness went into creating this product,” shredded cheese. In fact, Delvocid® XT3 lets you eliminate More cheese yield. More e" ective mold protection. says Jenifer Anhorn, chief marketing costly production problems: Lower costs. Change is good…Delvocid® XT3. officer, Papa Murphy’s. “We wanted Protection You Can Trust™. to make family pizza night even more • No mixing required fun, and we’ve met that goal with the • No waste [email protected] | www.dsm.com Mini Murph.” • No damage to seals or pumps As with Papa Murphy’s other pizzas, • No microbiological issues the Mini Murph bakes in a 425-degree • No uneven coverage problems oven in 10-14 minutes. The price starts at $3 and is available at participating locations nationwide. For more information, visit www.papamurphys.com. CMN For more information please visit www.dsm.com

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 24 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS

• Pasteurized Process Cheeses Third: Ralph Schutz, Associated Milk filled with cream cheese, 98.15. SPREADS Best of Class: Team Birkum, Arla Producers Inc., Portage, Wis., White Second: Robert Chouinard, Associ- Continued from page 23 Foods, Odense, Denmark, Cheese sticks, American Cheese EZ melt loaf, 98.80. ated Milk Producers INc., Portage, Wis., 45+, 98.95. • Flavored Pasteurized Process Hot Pepper, 98.00. Third: Team Franklin Foods, Franklin Second: Team Slice, Land O’Lakes, Cheeses Third: Joe Wilson, Biery Cheese Co., Foods, Enosburg Falls, Vt., Green Moun- Spencer, Wis., Sliced Processed Ameri- Best of Class: In-EU-vators, Kraft Louisville, Ohio, Naturally Smoked tain Farms Salsa Cream Cheese, 99.20. can Cheese, 98.90. Foods, Munich, Germany, cheese slices Cheddar Cheese Food, 97.85. • Soft Goat’s Milk Cheeses Best of Class: Adeline Druart & Team, Comings and goings … comings and goings … comings and goings Vermont Butter & Cheese Creamery, California Pizza Kitchen Inc. licensing. Barbara Kilcoyne has been ensure a safe, healthy and accident-free Websterville, Vt., Fresh Crottin, 99.65. (CPK), Los Angeles, has announced hired as consumer insights manager work environment. Previously, he held Second: Manuel Cano, Central Que- that G.J. Hart has been appointed to support new business development the position of safety and environmental sera Montesinos S.L., Jumilla, Murcia, as the company’s president, executive and will identify and utilize consumer manager at Menasha Packaging Com- Spain, Delicias de Cabra Natural, 99.60. chairman and CEO. Hart succeeds Rick insights relevant to strengthening the pany, Hartford, Wis. John Josephs has Third: Melissa Foecking, Rosenfeild and Larry Flax, co-founders process of creating new product ideas. been hired as general manager of the Montchevre-Betin Inc., Belmont, Wis., of CPK. For the last 10 years, Hart has Previously, she worked for Kerry In- company’s transportation department Fresh & Natural Goat Cheese, 99.50. served as CEO of Texas Roadhouse. CPK gredients & Flavours in Beloit, Wis., as and will ensure the fleet continues to • Flavored Soft Goat’s Milk Cheeses was acquired by Golden Gate Capital in senior market research analyst. Stuart operate in a safe and effective manner Best of Class: Mark Newbold, Coach July 2011. Manning has been hired as associate while managing transportation spend- Farm, Pine Plains, N.Y., Coach Farm Domino’s Pizza Inc. has announced marketing manager of the consumer ing. Previously, he worked for more than Fresh Goat Cheese with Pepper, 98.70. that Kevin Vasconi will become the products division and will work on 20 years in logistics and transportation. Second: José Carrión, Central Que- company’s executive vice president refrigerated and non-refrigerated WOW Logistics, Appleton, Wis., has sera Montesinos S.L., Jumilla, Murcia, and chief information officer effective snack product lines, analyzing business announced the addition of two new Spain, Delicias de Cabra con Pimienta March 19. Vasconi is the former chief performance and executing consumer strategic positions in its engineering Verde, 98.25. information officer and vice president of promotion programs. Previously, he department. Peter Upton-Rowley has Third: Michelle Weber, Montchevre- engineering of Stanely Black & Decker. worked as an assistant brand manager been named as logistics engineer and Betin Inc., Belmont, Wis., Garlic & Sargento Foods Inc., Plymouth, Wis., at Scotts Miracle-Grow in Columbus, Jamie Hess has been named operations Herbs Goat Cheese, 98.10. has announced a number of recent hires. Ohio. Rocky Bodsberg has been hired engineer. They will be tasked with • Surface (Mold) Ripened Goat’s Kevin Cross has been hired as senior as a financial analyst and will participate improving customer service and driv- Milk Cheeses national account manager and will in the budgeting process, evaluation of ing additional operational efficiencies Best of Class: Philippe Bonnet, be responsible for the division’s sales profitability variances to budget, analysis through current storage and handling Damafro Inc., Saint-Damaze, Quebec, activities in Texas and Colorado. Previ- of selling, general and administrative ex- resources. Hess has eight years of La Bûchette, 99.00. ously, Cross held the position of national pense spending variances, preparation of engineering experience within the Second: Cypress Grove Chevre, Ar- accounts manager for McCain Foods in financial projections, customer-specific warehousing and logistics indus- cata, Calif., Soft-ripened cheese, 98.95. Lisle, Ill. Tim Campsall has been hired profitability analysis and new product try. Previously, she was manager Third: St. Hyacinthe factory, Agropur as director of new business development profit and loss projection. Previously, he of supply chain engineering and Fine Cheese, Saint-Hubert, Quebec, in the innovation department and will held the position of accounting analyst parcel operations for Genco and Rondoux Goat, 98.90. be responsible for leading new business for Kohler Co., Kohler, Wis. Robert Steeb engineering solutions director for • Semi-soft Goat’s Milk Cheeses development in support of the consumer has been hired as safety manager in the LeSaint Logistics. Upton-Rowley Best of Class: Mogens Larsen, Nordex products division’s strategic plan. Previ- human resources department and will be joined WOW Logistics in 2003 and Food A/S Norager, Norager, Denmark, ously, he worked for S.C. Johnson USA responsible for planning, managing and has held a range of positions to de- Goat’s milk Feta, 98.70. in Racine, Wis., as the senior brand implementing safety programs for all of- velop his knowledge of the warehous- Second: Ray Smith & Team, Vermont manager of home storage innovation and fice, manufacturing and logistic areas to ing and distribution industry. CMN Butter & Cheese Creamery, Webster- ville, Vt., Feta, 98.50. Third: Vandersterre Groep, Bode- graven, Netherlands, Landana Goat cheese mild, 98.30. • Flavored Semi-soft Goat’s Milk Cheeses Best of Class: Maxorata Semi Hard, Canarias Seleccion, Alcorcon, Spain, 2011 American Goat’s Milk Cheese, 98.80. Cheese Society Awards Second: Team Uniekaas, Best Cheese Feta Cheese Not Just For Salads Anymore… Corp., Mount Kisco, N.Y., Uniekaas 1st Place: Hollandse Honey Bzzz Chevre, 98.70. Better Flavor, Better Quality, Better Commitment. Tomato & Basil Feta Third: Carr Valley Cheese Makers, It’s A Family Tradition! 1st Place: Brick Carr Valley Cheese Co. Inc., LaValle, 2nd Place: Wis., Cocoa Cardona, 98.65. Dill Havarti • Hard Goat’s Milk Cheeses Best of Class: Mark Newbold, Coach Farm, Pine Plains, N.Y., Coach Farm Grating Stick, 99.60. Second: El Pinsapo Team, Agasur S.C.A., Málaga, Andalusia, Spain, Madu- rado en Aceite El Pinsapo, 99.50. Third: Pam Hodgson, Sartori Co., Plymouth, Wis., Sartori Limited Edi- tion Caprimenthe, 99.45. • Soft & Semi-soft Sheep’s Milk Dave Buholzer, Ron Buholzer and Steve Buholzer Cheeses Best of Class: Moestl Franz & Crew, WISCONSIN MADE BY Available for Retail, Foodservice and Private Label Almenland Stollenkaese GmbH, Passail, www.klondikecheese.com MASTER CHEESEMAKERS Austria, Bellino, 99.90. 608.325.3021 Second: Queijos São Gião, Soc. Agro-Pecuária de Vale do Seia, Lda, For more information please visit www.klondikecheese.com Turn to GOAT, page 28

• EQUIPMENT 1 • HELP WANTED 7 • HELP WANTED 7 Research Specialist: Dairy Plant Quality Assurance Specialist University of Wisconsin-Madison Department of Food Science/Dairy Plant This specialist performs all tests associated with the manufacture of a variety of dairy products. This individual must maintain laboratory certification as defined by the Wisconsin Division of Health/Bureau of Public Health. Participate in training intern students, short course and regular degree students. Also responsible for developing and implementing a Hazard Analysis Critical Control Point (HACCP) program along with monitoring cleaning and sanitation procedures in the Babcock Hall Dairy Plant. Set up and maintain an evaluation program for finished products, ingredients and packaging materials. Maintain product labeling files and develop nutritional and ingredient statements as needed. Participate in special research, instructional or data gathering projects including developing and maintaining laboratory operating procedures required by regulatory agencies or the supervisor. Assist plant supervisor with daily production as needed. Degree and area of specialization: B.S. in Microbiology, Bacteriology, Chemistry, Food Science or Related Science License/certification: Wisconsin Department of Agriculture, Trade and Consumer Protection Dair y Plant Laboratory Competency Certification (within first year). For a full position description see: http://www.ohr.wisc.edu/pvl/pv_072886.html APPLY: Please send resume and cover letter referring to Position Vacancy Listing #72886 by March 23, 2012 to: William Klein Department of Food Science 1605 Linden Drive, Room 124 Madison, WI 53706-1519 Email: [email protected] NOTE: Unless confidentiality is requested in writing, information regarding the names of applicants must be released upon request. Finalists cannot be guaranteed confidentiality. UW-Madison is an equal opportunity/affirmative action employer. We promote excellence through diversity and encourage all qualified individuals to apply.

For more information please e-mail CHEESEMAKER UW-Madison, Center for Dairy Research [email protected] Job Announcement Code: 1200499 The UW-Madison, College of Ag, and Life Sciences, Wisc. Center for Dairy Research has an opening for a pilot plant cheesemaker and milk/whey processing operator. The position requires AUCTION! knowledge of cheese manufacturing as well as general milk and whey processing equipment operation, assembly and cleaning. This position will support the teaching, research and out- Dairy/Ice Cream & Novelty Equipment reach activities of the CDR cheese and dairy products pilot plants. This position requires the applicant to obtain a Wisconsin Cheesemakers License within six months of hiring. Must be Foster Farms - Wed., March 28 able to bend, stoop and work on feet for long periods of time. MAJOR ITEMS NEW 2011! - Sacramento, CA How to Apply: Special application/examination and detailed position materials can be downloaded at http://www.ohr.wisc.edu/COB/CurrentUWEmployment.html Send completed documents to:

Kalle Radtke UW Madison, CALS Email: [email protected] All materials must be received by 4:30 p.m. on March 16, 2012 2011!

ICE CREAM & DAIRY PROCESSING: 2011 15 GPM Skid-Mounted Pastuerization System; (9) Tetra, Hoyer Frigus & other Ice Cream Freezers; Ingredient Feeders; (11) Feldmeier, WCB & other S/S Silos & Tanks; (6) Feldmeier & other S/S Flavor Tanks; 2-Compartment Chocolate Tank. (4) NOVELTY LINES: 2004 Norse Dairy Systems/WCB Drumstick Line; Tetra Hoyer Rollo 10-Wide Novelty System; (2) 8-Wide Vitaline Novelty Systems. PACKAGING EQUIPMENT: (2) Elliott Carton Mod. 2000SL and 1H-2 Erector / Packers; Hoypack 1000 S/S Carton Packer; Arpac & Anderson S/S Shrink Wrappers; Cintex Metal Detectors; Kwik-Lok Bag Closers; Case Sealers; Conveyors; Inkjet Coders; Wulftec Pallet Wrapper; Much More! REFRIGERATION & GENERAL PLANT: 2011 Pro Glycol Chiller (Never Installed!); FES, Mycom & other Ammonia Compressors; Brine Chiller; (4) Evapco & BAC Evaporative Condensers; Air Compressors; Maintenance Shop; S/S Pumps & Valves; Boiler; Switch Gear; MANY ADDITIONAL ITEMS! Details & Online Bidding available at: HARRY www.harrydavis.com DAVIS & COMPANY For Color Brochure: (412) 765-1170 fax (412) 765-0910 - [email protected] 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 26 CHEESE MARKET NEWS® — March 9, 2012 NEW PRODUCTS FOR DAIRY MANUFACTURERS Clear Lam Packaging Inc. develops plant-based plastic product Automated washing

ELK GROVE VILLAGE, Ill. — Clear terial, which is 50 percent plant- for sustainability, durability and print equipment from CM Lam Packaging Inc. has developed based, generates up to 35.2 percent quality.” Process Solutions renewable plant-based packaging for fewer greenhouse gases and uses up The bags perform well under typi- Lactalis American Group Inc., achiev- to 36.8 percent less energy than the cal distribution conditions and meet helps cheese, ing a first for the snack cheese market. conventional petroleum-based ma- all FDA requirements for food use, pizza makers The packaging, produced for all vari- terials it replaces. Lactalis made the the company says. eties of Lactalis’ Precious Sticksters packaging change as part of its cor- “We believe that by adopting this CORONA, Calif. — CM Process Solu- brands, features a film material made porate sustainability commitment. new packaging, we are promoting a tions LLC says its automated washing partially from plant-based plastic. “We’re pleased to have partnered better future by reducing our energy equipment can ensure that food process- The renewable package is made with Lactalis to help introduce this consumption and environmental im- ing containers are consistently cleaned on horizontal form, fill and seal ma- new, renewable package for Precious pact — a long-term goal to which we and sanitized while improving through- chines. The package, which holds Sticksters,” says James Sanfilippo, are fully committed,” says Frederick put speed and reducing labor costs. individually sealed cheese sticks, president and CEO, Clear Lam Pack- Bouisset, president and CEO, Lactalis “Washing systems are becoming an is made from a lamination of plant- aging. “Clear Lam and Lactalis American Group. integral part of the food processing based, renewable plastic and an conducted extensive internal R&D To learn more about Clear Lam line,” says Mark Corser, president of CM outer layer is made from traditional and real-world testing to ensure this and its Project EarthClear program, Process Solutions. “Instead of manu- petroleum-based plastic. This ma- material met our rigorous standards visit www.clearlam.com. CMN ally washing containers with a hose or pressure washer, which introduces risk into the process, more companies are installing systems that automatically meet its specific washing and sanitizing needs, and are also adding to their CHEESE MARKET NEWS volume capacity as well.” Brings You: In Northern California, Laura Che- UÊÛiÃÌ}>ÌÛiÊ,i«ÀÌÃÉ nel’s Chevre, a producer of goat cheese, Profiles recently installed a customized washer UÊ >ÀiÌÊ-Ì>ÌÃÌVÃ from CM Process Solutions to clean UÊ>ÌiÃÌÊ iÜÃÊEÊ and sanitize its process buggies used Business to transfer cheese from the mixer to UÊ/Ài`Ê>ÞÃÃ the packaging department at its newly UÊ- ÜÊ ÛiÀ>}iÉ expanded Sonoma County plant. Distribution “These buggies handle millions of Cheese Market News® is published to give UÊ"«ÃÊvÊ`ÕÃÌÀÞÊ pounds of cheese annually,” says Charles cheese industry executives an inside look at the Experts OUR MARKET DIRECTORY! news critical to running their businesses. While UÊ iÀ}iÀÃ]ÊVµÕÃÌÃ]Ê Willard, senior project engineer, CM *i«i]Ê ÛiÌÃ]Ê Included with every subscription, this is an much has changed in the past 32 years, our essential source for cheese product listings Process. “This is still done in small iÜÊ*À`ÕVÌÃ commitment to bringing you the news in an as well as an industry guide to supplies and batches, 400 pounds at a time, so these UÊ ÝVÕÃÛiÊ,iÌ>Ê services. buggies are an integral part of the pro- accurate, timely and unbiased manner has not. 7/ Cheese Market News® continues to be your cess stream. Once the cheese has been UÊ-}>ÌÕÀiÊ weekly, one-stop information source for the latest >ÀiÌÊ processed, the buggies must be cleaned news and developments that lead this industry. Directory and made ready for the next cycle.” Prior to opening the new facility, workers cleaned the buggies with spray Complements Our Weekly hoses in an open area of the plant, which Publication to Help Build didn’t have much floor space. Your Industry Knowledge and “Before, this was a fulltime job,” says Increase Your Bottom Line Order UÊ "LÌ>Ê >ÞÊ >ÀiÌÊ1«`>ÌiÃÊ Now Willard. “But since we got the automated UÊ *ÀwÌÊÀÊ >ÃÃwi`ÊÃÌ}ÃÊ washing system, we simply line up the UÊ -i>ÀV Ê"ÕÀÊÀÌViÊÀV ÛiÃÊ Order Starting carts and push them in and start the sys- UÊ "ÀìÀÊ-iÀÛViÃÊ"iÊ June 1, 2012 UÊ >Ê"ÕÀÊ-Ì>vvÊ KEY PLAYERS, tem. Because it is automated, the worker UÊ ÌÊÃÊÌÊ`ÛiÀÌÃiÀÃÊ our exclusive annual profile of who’s who in in charge of cleaning the buggies can do UÊ >iÀÊ`Ã the cheese business, gives you comprehensive information on companies leading the industry. other things while the washer is working. It saves on labor for spray washing and does a much better cleaning job.” Willards also notes that the stainless steel construction and metal components add to its durability. “One important design element is ® that the buggies are front-loaded into CHEESE MARKET NEWS SUBSCRIPTION FORM: the washer upside down to ensure 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) that even the wheels are completely f£ÎxÊÓ`Ê >ÃÃ®ÊÊ f£äÊ£ÃÌÊ >ÃÃÉ >>`>®Ê f£xÊÓ`Ê >ÃÃ®ÊÊ fÎ£xÊ£ÃÌÊ >ÃÃÉ >>`>®Ê f£ÎxÊ >Ê"Þ°Ê7Ì ÕÌÊ >Ê-iÀÛVi®Ê fÎÎäÊÌiÀ>Ì>®Ê fxÓxÊÌiÀ>Ì>®Ê fÓ£äÊ >Ê7Ì ÊÓ`Ê >ÃÃÊ >Ê-iÀÛViÊ"Þ® cleaned,” says Willard. “Other washing systems load the buggy in on its side with the wheels facing the front door Please contact me for complete advertising details METHOD OF PAYMENT (U.S. Funds Only): where there are no spray nozzles. This Bill Me PAYMENT Enclosed NAME: ______means the wheels are not cleaned well TITLE: ______Payment by Credit Card VISA MasterCard American Express and we didn’t want to risk tracking COMPANY: ______contaminants from the back end of the ADDRESS: ______CARD NUMBER: ______CITY: ______STATE: ____ ZIP: ______EXPIRATION DATE: ______process to the front, where the cheese PHONE: ( ______) ______DATE: ______SECURITY CODE: ______is loaded.” *EMAIL (Required): ______SIGNATURE: ______CM Process Solutions automated For immediate service, call (608) 831-6002 or fax your subscription to (608) 831-1004. washing technology has also been 35"3#2)"%23%26)#%3s0/"OXs-IDDLETON 7ISCONSIN deployed by the Papa John’s pizza % MAILSQUARNE CHEESEMARKETNEWSCOM s 7EBSITEWWWCHEESEMARKETNEWSCOM franchise. To help meet this stringent sanitation requirements, Papa John’s For more information please visit www.cheesemarketnews.com Turn to WASHERS, page 27 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 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 March 9, 2012 — CHEESE MARKET NEWS® 27 NEWS/BUSINESS

Forecast for dairy product exports raised to $400 million, imports WASHERS raised to $200 million in USDA’s latest ‘Outlook for U.S. Ag Trade’ Continued from page 26 Dallas, Texas, commissary installed WASHINGTON — The forecast for World food prices declined 8.5 says it expects the decrease in con- an automated two-lane, four-tank washing U.S. dairy product exports was raised percent in October-December 2011 sumers’ purchasing power in terms system provided by CM Process Solutions $400 million and the forecast for dairy from July-September 2011, USDA says. of foreign currency over the past two to clean and sanitize its dough trays at the product imports was raised $200 mil- The preceding quarterly drop was 4 years to limit import growth in 2012. rate of 2,000 per hour. lion in USDA’s latest “Outlook for U.S. percent. After peaking in the spring However, the slowly improving U.S. “This washing system plays a vital in the Agricultural Trade” published. of 2011, average global food prices economy will keep import demand process,” says Dan Farmer of Papa John’s USDA raised its February forecast have steadily subsided. relatively strong, and all import U.S. Corporate Engineering Operations. for fiscal 2012 dairy product exports The U.S. dollar has fallen in ex- product groups are projected to post “The rapid and more or less continuous to $4.4 billion, up from the $4.0 billion change value since 2009, and USDA higher import values this year. CMN washing and drying of these trays allows us forecasted in November. This forecast to automatically meet our volume require- still is slightly below the fiscal year ments and ensure consistent cleanliness.” 2011 dairy export total value of $4.511 January cheese production climbs to 912.3 In addition to the assurance that the billion. million pounds, up 2.9 percent from year ago automated washing system will meet “The dairy products forecast is Papa John’s stringent hygiene standards, raised $400 million due to stronger- WASHINGTON — Total U.S. cheese Wisconsin led the nation’s cheese Farmer adds that a properly designed than-anticipated exports of cheese, production, excluding cottage cheese, production with 225.5 million pounds automated washing system also pays off whey, lactose and nonfat dry milk,” the was 912.3 million pounds in January in January, up 3.3 percent from its in tray throughput at Papa Johns. outlook says. “Strong import demand 2012, 2.9 percent above January 2011 production a year earlier. California “The equipment we selected was priced from Asia and Mexico is expected to but 1.9 percent below December 2011’s followed with 197.5 million pounds, up competitively, met our quality standards, continue to drive exports.” 930.2 million pounds. (All figures are 4.5 percent from a year earlier. and was also tailored to fit our processing The latest outlook also raised rounded. Please see CMN’s Dairy Pro- The next four cheese-producing line so that we are easily able to meet the its February forecast for fiscal 2012 duction chart on this page.) states in January were Idaho with 71.4 necessary tray cleaning production rate dairy product imports to $3.0 billion, Italian-type cheese production million pounds, up 4.3 percent from for the commissary operation.” up from $2.8 billion in the November totaled 397.2 million pounds in Janu- a year earlier; New Mexico with 64.7 In addition to system configuration, forecast. This also is up from the fiscal ary, up 2.3 percent from a year earlier. million pounds, down 5.3 percent; New there are other parameters that can be year 2011 dairy import total value of Production of Mozzarella, the most- York with 62.6 million pounds, up 10.0 customized to provide the right washing $2.704 billion. produced Italian cheese, was up 0.5 percent; and Minnesota with 52.2 mil- system solution for a specific application. The forecast for cheese imports for percent from a year earlier to 309.6 lion pounds, down 2.8 percent. This includes water temperature, cleaning fiscal year 2012 remains at $1.1 bil- million pounds. Total U.S. butter production was agents and water recovery systems, all of lion, the same as November’s forecast American-type cheese production 180.6 million pounds in January, 8.5 which can be vital to meeting both food and fairly even with fiscal year 2011’s totaled 370.6 million pounds, up 3.1 percent above January 2011 and 9.0 safety and productivity goals. total cheese imports of $1.061 billion. percent from a year earlier. Cheddar, percent above December 2011’s 165.7 For more information, contact CM Overall fiscal 2012 agricultural the largest component of American-type million pounds. Process Solutions, 1269 Pomona Road, exports are forecast at $131.0 billion, production, saw a 0.9 percent-increase California led the nation’s butter Corona, CA 92882; Phone: (951) 808-4376; down $1 billion from the November from production a year earlier to 277.3 production 62.7 million pounds, up \; e-mail: [email protected] or visit forecast and $6.4 billion below fiscal million pounds. 16.0 percent from January 2011. CMN the web site: www.cmpsolutions.net. CMN 2011. The fiscal 2012 total agricultural import projection is raised $1 billion from November’s forecast to $106.5 billion in February, representing a 13-percent increase from 2011. The fiscal 2012 trade balance in February’s forecast is $24.5 billion, down from $26.5 billion in November’s forecast. USDA says world growth in 2012 is expected to be down from 2011 with world inflation and the dollar down modestly from 2011. The mod- est pickup in U.S. growth is not large enough to fully offset the lack of growth in the Eurozone, and in the developing world, overall inflation is expected to fall due to credit tighten- ing and despite tighter labor markets. The net result is world consumer price index (CPI) inflation slowing to 2.6 percent in 2012, down from 4.1 percent in 2011. Overall global trade growth is expected to be only 4 percent in 2012, down from more than 6 percent in 2011. Despite slower world growth, the outlook for agricultural trade is promising, USDA says. Development of natural gas and other energy sources, as well as slower world growth, are expected to mitigate the impact of rising crude oil prices despite supply issues. A weak dollar will make U.S. goods more competitive and low interest rates are expected to provide continued inexpensive credit for U.S. exports in 2012.

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 28 CHEESE MARKET NEWS® — March 9, 2012 NEWS/BUSINESS

Blue, 98.90. Third: Ilbesa, Benavente, Zamora, Second: Manuel Viaño, Lacteas GOAT • Surface (Mold) Ripened Sheep’s Spain, Queso de Oveja Añejo Esquila, Castellano Leanesas S.A. - Reny Picot, Continued from page 24 Milk Cheeses 99.70. Fresno de la Ribera, Zamora, Spain, El Best of Class: Carr Valley Cheese • Soft & Semi-soft Mixed Milk Cheeses Iberico de Reny Picot, 99.25. Seia, Portugal, Queijo Serra da Estrela Makers, Carr Valley Cheese Co., LaValle, Best of Class: Arvanitis S.A., Thes- Third: Carr Valley Cheese Makers, (PDO), 99.75. Wis., Cave Aged Marisa, 98.80. saloniki, Greece, Original Greek Feta, Carr Valley Cheese Co. Ink, LaValle, Third: Ilbesa, Benavente, Zamora, Second: Old Chatham Sheepherding 99.05. Wis., Benedictine, 98.55. Spain, Queso de Oveja Curado Esquila, Co. Creamery Staff, Old Chatham, N.Y., Second: Höller Hannes, Pinzgau • Surface (Mold) Ripened Mixed 99.55. Kinderhook Creek, 98.75. Milch Produktions GmbH, Maishofen, Milk Cheeses • Flavored Soft & Semi-soft Sheep’s Third: Manuel Cano, Central Que- Austria, Pinzgauer Cheese, 98.85. Best of Class: Alexis’s Team, La Milk Cheeses sera Montesinos S.L., Jumilla, Murcia, Third: Alexis’s Team, La Maison Maison Alexis de Portneuf, St.-Laurent, Best of Class: Carr Valley Cheese Spain, Caña de Oveja, 98.70. Alexis de Portneuf, St.-Laurent, Quebec, Quebec, Le Double Joie, 97.45. Makers, Carr Valley Cheese Co., LaValle, • Hard Sheep’s Milk Cheeses Chevre des neiges triple cream, 98.75. Second: Kim Sovang, Arla Foods Wis., Black Sheep Truffle, 99.40. Best of Class: Manuel Viaño, Lacteas • Flavored Soft & Semi-soft Mixed Amba, Skanderborg, Denmark, Black Second: Brenda Jensen, Hidden Castellano Leonesas S.A. - Reny Picot, Milk Cheeses Castello, 96.90. Springs Creamery, Westby, Wis., maple Fresno de la Ribera, Zamora, Spain, Best of Class: Alexis’s Team, La Third: Old Chatham Sheepherd- flavor fresh cheese, 98.95. Señorio de Castilla, 99.80. Maison Alexis de Portneuf, St.-Laurent, ing Co. Creamery Staff, Old Chatham Third: Old Chatham Sheepherding Second: Ilbesa, Benavente, Zamora, Quebec, Chevre des neiges fig & or- Sheepherding Co., Old Chatham, N.Y., Co. Blue Team, Old Chatham, N.Y., Ewe’s Spain, Queso de Oveja Añejo DM, 99.75. gange, 99.40. Hudson Valley Camembert, 96.75. • Hard Mixed Milk Cheeses Best of Class: John Dirk Bulk, Cen- tral Coast Creamery, Paso Robles, Calif., Please Visit Booth #709 Seascape, 98.70. April 10-12, 2012 Frontier Airlines Center Second: Mike Matucheski, Sartori Milwaukee, WI Co., Antigo, Wis., Sartori Limited Edi- tion Pastorale Blend, 97.15. Third: Brenda Jensen, Hidden Springs Creamery, Westby, Wis., washed rind cow/sheep, 97.10. • Salted Butter Best of Class: AMPI Butter Boys, Associated milk Producers Inc., New Ulm, Minn., 99.90. SAFE FOOD IS Second: Team 1, OATKA Milk Prod- ucts Co-op Inc., Batavia, N.Y., 99.85. GOOD BUSINESS Third: Team 2, OATKA Milk Products Co-op Inc., Batavia, N.Y., 99.80. • Unsalted Butter Best of Class: Team 4, OATKA Milk Products Co-op Inc., Batavia, N.Y., 99.55. Second: Steven Bjork, Grassland Dairy Products, Greenwood, Wis., 99.40. Third: Donald Much, Grassland Dairy Products, Greenwood, Wis., unsalted butter, 99.30. • Goat’s, Sheep’s & Mixed Milk Butter Best of Class: Jackson Mitchell, Meyenberg Goat Milk Co., Turlock, Ca- MEET THE FAM HYMAKS DICER/STRIP-CUTTER lif., European style goat butter, 97.05. THE NEW STANDARD IN FOOD SAFETY IS HERE Second: Bjorn Unseth, Mt. Sterling Creamery, Mt. Sterling, Wis., Whey Food safety is a major issue a!ecting not just the regulatory Cream Goat Butter Salted, 94.60. authorities, but also food processors, retailers, and consumers. The new • Open Class Shredded Cheese, USDA accepted Hymaks Dicer/Strip-cutter was designed to meet the Flavored or Unflavored most stringent requirements for hygiene and sanitation. Best of Class: Team Sartori Whey, Unique and uncompromising sanitary design features: Sartori Co., Plymouth, Wis., Sartori Complete separation of the product contact and mechanical zones Reserve Shredded SarVecchio Parme- All surfaces in the product contact zones are self-draining san, 97.60. No exposed bores, threads, or bolts in any product contact zones Second: Jerome Cheese Co. Team Minimum Ra 32 finish in all product contact zones 3, Jerome Cheese Co., Jerome, Idaho, Developed speci"cally for the cheese and meat industries, the Hymaks is Colored Cheddar/Monterey Jack, 97.55. an industrial quality, high-capacity, high-precision food cutting machine. Third: Plymouth, Wis. Team, Great Lakes Cheese, Plymouth, Wis., White Cheddar Cheese, 2-pound, 96.90. • Prepared Cheese Foods Best of Class: Lori Steele, BelGioioso Cheese Inc. - Freedom, Freedom, Wis., Fresh Mozzarella with Prosciutto and Basil, 98.80. Second: Brunkow Cheese, Darling- ton, Wis., Brun-uusto Baked Cheese, 98.75. www.devilletechnologies.com 1-866-404-4545 Third: Carr Valley Cheese Mak- ers, Carr Valley Cheese Co., LaValle, For more information please visit www.devilletechnologies.com Wis., Bread Cheese, 98.65. CMN