Experts Share Key Strategies to Develop

Total Page:16

File Type:pdf, Size:1020Kb

Experts Share Key Strategies to Develop Volume 36 February 19, 2016 Number 5 Scan this code for breaking Experts share key strategies to news and the latest markets! develop effective HR programs By Alyssa Mitchell the Wisconsin Specialty Cheese (without their social security its own rather than borrowing Institute (WSCI) in Wisconsin number), offer letter, job de- language from another. INSIDE WISCONSIN DELLS, Wis. Dells. scription, emergency contact, The handbook should be — Not all businesses have •Employee handbook and verifi cation of receipt of hand- practical, she notes. ✦ Guest column: ‘Down’ an offi cial Human Resources personnel fi les book, performance reviews, dis- “Say what you do, and do may not be over yet. (HR) department. In the dairy Mary Felton, founder and ciplinary actions and training what you say,” she says. industry, company sizes range president of HR Business records. Employees by law are Felton suggests leaving For details, see page 4. from small, family-owned busi- Partners LLC, stressed the im- permitted to view this fi le upon some wiggle room by using ✦ Global Dairy Trade nesses to large international portance of having an employee request, Felton notes. permissive language such as prices weaken further. players. But in an ever-evolving handbook and outlined key as- In the confidential file, “employer may” versus “will,” For details, see page 5. regulatory environment, it’s pects that should be included. employers can keep employ- and “we will strive to” versus paramount that companies of Felton notes that in today’s ees’ social security numbers, “we will.” ✦ World Championship all sizes keep diligent records legal landscape, the U.S. De- equal opportunity employment “Don’t lock yourself in,” Cheese Contest draws and clearly communicate poli- partment of Labor (DOL) is records, informal performance she cautions, recommending record number of entries. cies to employees. increasingly conducting audits notes or investigation notes. companies also use language For details, see page 7. Experts in HR, business of companies’ recordkeeping Medical record and benefi t including “management re- and employment law recently and personnel fi les, including fi les may include doctors’ notes, serves the right to...” for various ✦ R&G Cheese Makers sets shared key strategies for com- hours worked, safety issues, Family and Medical Leave Act policies. March completion date panies to have their bases cov- paid time off and more. (FMLA) information and re- It is particularly important for new creamery. ered when it comes to the law “They can audit anything,” cords, benefi t forms, physical for companies to review their For details, see page 9. and successful HR practices she says. and drug tests. sexual harassment policy with at a meeting with members of Felton notes that No. 1 rule Finally, some records, such employees, and to get a signed for companies is to know their as Form I-9 (immigration) and dated acknowledgement boundaries as an employer and audits, should be kept in a that policies have been covered know when to call in the ex- binder where they are easily ac- with each employee, Felton USDA projects long-term rise perts, from issues ranging from cessible for specifi c purposes, says. Signed copies should be health care costs to workers’ Felton says. kept in employees’ personnel in demand for dairy exports compensation to recruitment Various postings and sig- fi les. policies. nage related to employment • The generation gap WASHINGTON — Domestic demand for cheese and butter, as well Regarding personnel fi les, laws also are required to be In addition to having the as U.S. exports of dairy products, are projected to rise over the next Felton notes they should be posted in a public area, she proper fi les and policies in decade, according to a long-term projections report released this kept in a locked, secured and notes. place, with various genera- week by USDA. fi reproof cabinet. She suggests Felton also stresses the im- tions collaborating in today’s “USDA Agricultural Projections to 2025” notes that over the next employers set up fi les into three portance of having an employee workforce, it helps to have an several years, the agricultural sector will continue to adjust to lower categories — personnel, confi - handbook. She notes this is a understanding of varying value prices for most farm commodities. Long-run developments for global dential and medical/benefi ts. legal document that can be systems across different age agriculture refl ect steady world economic growth and continued Personnel files may in- used in court, and she recom- groups, notes Andrew C. Marris, global demand for biofuel feedstocks, factors which combine to clude employee applications mends that a company write Turn to HR, page 12 D support longer run increases in consumption, trade and prices of agricultural products. Although a stronger U.S. dollar somewhat constrains growth in U.S. agricultural exports, USDA says the United States will remain competitive in global agricultural markets. U.S. export values are ‘Wood in cheese’ media Grassland Dairy projected to decline in 2015-2016 and farm cash receipts fall in Products acquires 2015-2017 before both grow over the rest of the projection period. frenzy spotlights fraud Alcam Creamery Net farm income generally increases over the projection period. By Alyssa Mitchell Milk production is projected to continue to rise, reaching 256.2 By Alyssa Mitchell billion pounds in 2025, USDA says. The long-run upward trend con- MADISON, Wis. — New media attention this week on the issue tinues in output per cow, also projected to increase through 2025, RICHLAND CENTER, Wis. of adulterated cheese has the industry on the defense over the refl ecting continued technological and genetic developments as well — Grassland Dairy Products integrity of its products. as effi ciency gains from consolidation. Inc., based in Greenwood, Several news outlets this week reported that wood pulp may Strong demand both domestically and for U.S. dairy product ex- Wisconsin, has acquired be included in grated Parmesan cheese available for purchase ports, combined with moderate gains in projected feed costs, provide Alcam Creamery Co., Rich- at various retailers. favorable returns to dairy producers that also encourage a general land Center, Wisconsin. The Bloomberg Business reports that it hired an independent labo- expansion of milk cow numbers. transaction was fi nalized ratory to test store-bought grated cheese for wood pulp content. USDA projects milk cow numbers to decrease in 2016, remain Feb. 12. A small amount — 2 to 4 percent — is allowed in grated cheese about even through 2020, and then rise through the remainder of Employees at the Alcam as an additive to keep the product from clumping and is listed the projection period to reach 9.35 million head in 2025. Rising plant will stay on, and the on ingredient labels as cellulose. Cellulose is recognized as safe milk prices after 2018 and feed costs that are lower than in recent plant will remain under the by FDA and is used in a wide variety of packaged food products. D Turn to OUTLOOK, page 12 Turn to FRAUD, page 15 D Turn to ALCAM, page 15 D © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — February 19, 2016 MARKET INDICATORS Chicago Mercantile Exchange Cash prices for the week ended February 19, 2016 CHEESE FUTURES* for the week ending February 18, 2016 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Feb. 15 Feb. 16 Feb. 17 Feb. 18 Feb. 19 Fri., Feb. 12 Mon., Feb. 15 Tues., Feb. 16 Wed., Feb. 17 Thurs., Feb. 18 FEB16 1.525 3,929 1.522 3,935 1.520 3,935 1.522 3,939 Cheese Barrels MAR16 1.540 3,875 1.529 3,876 1.525 3,876 1.526 3,877 Price $1.4600 $1.4700 $1.4725 $1.4800 APR16 1.541 3,323 1.526 3,300 1.519 3,274 1.524 3,274 Change Markets -2 +1 +1/4 +3/4 MAY16 1.547 3,266 1.542 3,275 1.533 3,306 1.534 3,306 Closed JUN16 1.585 3,014 1.578 2,997 1.568 3,002 1.572 2,982 Cheese 40-lb. Blocks JUL16 1.624 2,539 1.621 2,602 1.608 2,617 1.611 2,621 Price AUG16 1.664 2,333 Markets 1.660 2,399 1.650 2,428 1.651 2,437 $1.4900 $1.4900 $1.4900 $1.4875 Closed Change SEP16 1.690 2,229 1.683 2,269 1.675 2,269 1.679 2,277 NC NC NC -1/4 OCT16 1.703 1,910 1.701 1,937 1.695 1,954 1.700 1,970 1.697 2,134 Weekly average (Feb. 16-19): Barrels: $1.4706(-.0004); 40-lb. Blocks: $1.4894(+.0074). NOV16 1.701 2,092 1.697 2,174 1.700 2,195 DEC16 1.700 1,971 1.697 1,992 1.697 2,008 1.700 2,032 Weekly ave. one year ago (Feb. 16-20, 2015): Barrels: $1.4850; 40-lb. Blocks: $1.5413. JAN17 1.682 127 1.683 139 1.683 139 1.684 167 FEB17 1.680 94 1.681 131 1.682 145 1.682 175 Grade A NDM MAR17 1.698 71 1.680 106 1.682 125 1.682 155 Price Markets $0.7575 $0.7450 $0.7350 $0.7400 APR17 1.700 37 1.700 37 1.700 37 1.690 76 MAY17 1.700 37 1.700 37 1.700 37 1.700 61 Change Closed +2 -1 1/4 -1 +1/2 JUN17 1.700 37 1.700 37 1.700 37 1.700 61 Weekly average (Feb.
Recommended publications
  • Galena River Wine & Cheese
    DUBUQUE365.com GALENA RIVER WINE & CHEESE REVISITED BY RICH BELMONT All these cheeses have interesting stories you can relate to your select the Valpolicella Ripasso 2010. Ripasso wines are for those friends so they will think you are a cheese nerd. For example, the who love strong reds but can’t always afford Amarone. French Morbier has a small line of grape leaf ash separating the morning and afternoon cream layers. The French Raclette which Other excellent wines include Casaloste 2009 Fattoria Rodáno means “to scrape” is a string cheese usually shaved off the block Chianti Classico; Sangiovese 2012 Di Majo Norante; Citra and melted onto potatoes or vegetables. The Belgium Chimay Montepulciano D’Abruzzo 2012; Baci Dolci Sweet Kiss; Stefano Cheese is made by Chimay Monks, the same order of monks at Farina Mosato d’ Asti and the Stefano Christiani 2012 Pinot the New Melleray Abby near Dubuque. The Manchego, a Spanish Grigio. There are also dessert wines and cordials. Like the cheese aged 12 months is made from 100% Manchega sheep ChocoVine: a combination of Dutch chocolate with French milk and is the most popular cheese eaten in France. The cheese cabernet or the exotic Sōmrus meaning “Nectar of the Gods” in spread Wensleydale Gourmandise flavored with Kirsch, the clear Hindi made from a recipe dating back to 2600 BC. This Indian Are you having a holiday party and trying to think of a way to brandy distilled from cherries. The Sartori Bella Vitano Raspberry Cream Liqueur is made in the US by artfully blending pure make it happen quickly and easily? Here is a great idea: make it a is a Wisconsin cheese aged a minimum of 8 months with a cream, Caribbean rum, cardamom, saffron, almonds, pistachios wine, beer and cheese party! texture of parmesan and a sweetness of creamy cheddar soaked and rose.
    [Show full text]
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • April 24, 2020
    d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S NEW 2-PIECE DESIGN CHEESE REPORTER Precise shreds with Urschel Vol. 144, No.45 • Friday, April 24, 2020 • Madison, Wisconsin USDA To Buy $100 Million A Month Milk Production Rose 2.4% In March; In Dairy Products Under New CFAP Output Declined Solicitations Issued For Shredded Cheddar, On top of these targeted pro- In Just 4 Of 24 grams, USDA said it will utilize Reporting States Process Cheese, Butter For June Delivery other available funding sources to purchase and distribute food Washington—US milk production Washington—US Secretary of supply chains have been impacted to those in need. The agency has in the 24 reporting states in March Agriculture Sonny Perdue last Fri- and will assist producers with addi- up to an additional $873.3 million totaled 18.34 billion pounds, up 2.4 day announced the Coronavirus tional adjustment and marketing available in Section 32 funding to percent from March 2019, USDA’s Food Assistance Program (CFAP), costs resulting from lost demand purchase a variety of agricultural National Agricultural Statistics under which the US Department and short-term oversupply for the products for distribution to food Service (NASS) reported Tuesday. of Agriculture (USDA) will take 2020 marketing year caused by the banks. The use of these funds will NASS revised February’s milk several actions to assist farmers and coronavirus. be determined by industry requests, production estimate down 7 mil- consumers in response to the coro- USDA purchase and distri- USDA agricultural market analy- lion pounds; adjusting February navirus emergency.
    [Show full text]
  • Wisconsin Cheese
    SPRING 2021 cooking & entertaining with wisconsin cheese SOMETHING FOR EVERY“BUNNY” Spring side dishes, new appetizers and more! EASY BRUNCH BAKES | DESSERT CHEESE BOARD | BEER + CHEESE PAIRINGS LETTER FROM THE EDITOR EDITOR IN CHIEF Suzanne Fanning Senior Vice President, Spring is in the air. Goodbye, snow Dairy Farmers of Wisconsin and cold! I love this time of year— Chief Marketing Officer, the air smells fresher, gardens Wisconsin Cheese are waking up as sleepy daffodils EDITORIAL TEAM triumphantly push through the soil and Amy Thieding the grayness overhead starts giving Managing Editor way to sun-streaked blue skies. But DIGITAL TEAM my favorite thing about the return of LuAnn Lodl warmer weather? It’s PATIO SEASON! Interactive Communications Director Sydney Daly My family loves, loves, loves to eat Digital Marketing Director outside. We even built an outdoor Lizzy Schultz kitchen complete with a bar, grill and Social Media Specialist refrigerator to maximize our patio time. We’ve also been known to cook dinner in our fire pit—campfire style—and PUBLIC RELATIONS TEAM dine, while watching an outdoor movie. After all, living in Rachel Kerr Sr. Director, Experiential & Brand Marketing Wisconsin, we must take advantage of every nice day we can Lizzie Duffey get! All the alfresco ideas featured on pages 17-26 will help Public Relations Manager make each one of those days delicious. EDITORIAL PARTNERS When my kids were young, we celebrated Easter by hosting Stephan & Brady, Inc. egg hunts and feasting all day long. Serving yummy food Troy Giesegh is a tradition we still hungrily and happily follow today.
    [Show full text]
  • Traveler's Guide to America's Dairyland
    13 159 150 24 38 94 44 144 108 124B 8 19 124A 57 120 106 166 5 129 15 135 78 64 63 58 154 157 25 168 89 99 75 54 114 136 96 79 53 12 164 116 102 156 128 49 61 48 90 139 55 82 115 110 86 98 167 133 155 97 127 118 100 74 17 40 161 76 151 132 81 143 4 111 163 153 34 43 69 122 84 65 77 103 28 85 72 7 109 29 59 66 71 11 112 101 145 160 91 33 162 36 123 141 27 119 107 125 46 104 121 134 39 142 14 35 32 83 52 73 93 95 3 70 62 30 21E 21A 152 31 6 42 105 26 16 56 21B&C 158A 158B 126 113 10 165 50 107 68 41 51 87 146 131 2 23 37 20 22 149 80 92 137 60 148 169 1 47 147 9 21D 140 130 88 67 18 117 138 45 1) 14F Alp and Dell Cheese Store www.alpanddellcheese.com 10) 13G Bavaria Sausage and Cheese Chalet www.bavariasausage.com 657 2nd St., Monroe, WI 53566 Ph: 608.328.3355 6317 Nesbitt Rd., Madison, WI 53719 Ph: 608.271.1295 Alp and Dell Cheese Store offers a wide selection of locally produced cheese and sausages as Family owned since 1962. Award-winning authentic German sausage made by our Master well as ice cream, candy, wines from around the world, locally brewed beers and cheese-related Sausage Maker.
    [Show full text]
  • Grate. Pair. Share. Spring-Summer 2017 Issue
    SPRING/SUMMER 2017 cooking & entertaining with wisconsin cheese FARMERS’ MARKET FRESH CELEBRATE THE FLAVORS OF THE SEASON WITH WISCONSIN CHEESE—EASY CHEESE BOARDS, HEALTHY BOWL RECIPES & MORE! DOOR COUNTY CHEESE TOUR THIS BREATHTAKING PENINSULA IS A MUST VISIT FOR CHEESE LOVERS LETTER FROM THE EDITOR Everyone is excited when spring arrives in Wisconsin— especially our cows. The pastures that fill our gently rolling hills are once again lush and green with fresh grass and wildflowers. Farmers’ markets, brimming over with fresh produce, gorgeous flowers, and locally made specialties, pop Suzanne Fanning up all over our state. Did you know Wisconsin is Editor home to the largest producer-only farmers’ market Vice President, National Product Communications in the country? The Dane County Farmers’ Market on Wisconsin Milk Marketing Board Madison’s capitol square is a treasured destination, and, oh, the FRESH CHEESE! You’ll find no shortage of Wisconsin cheese there, often sold by the cheesemakers themselves. Nobody can resist taking home a bag (or two) of fresh, squeaky cheese curds! We have a real pasture to plate mentality here in Wisconsin. Within the pages that follow, you’ll not only get great recipes like our homemade ice cream treats, healthy bowls and the ultimate Wisconsin cheeseburger, you’ll also find a glimpse of the amazing, dedicated Wisconsin dairy farmers who work hard every day to produce our high-quality milk, the local cheesemakers, who use that milk to develop our award-winning specialty cheeses, and the culinary artists who proudly create the delicious, cheese-filled dishes. Hungry yet? Lets dig in! The goodness of Wisconsin cheese starts on the farm.
    [Show full text]
  • Dec/Jan 2008
    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
    [Show full text]
  • French Sheep's Milk Cheese, Esquirrou, Is World Champion
    Volume 38 March 9, 2018 Number 8 French sheep’s milk cheese, Like us on Facebook and follow us on Twitter! Esquirrou, is World Champion A MADISON, Wis. — A hard First runner-up in the con- The World Championship Austria; Le Maréchal made sheep’s milk cheese called test, with a fi nal round score of Cheese Contest, initiated in by Fromagerie Le Maréchal INSIDE Esquirrou, made in France at 98.267, is Arzberger Ursteirer, a 1957, is the largest technical SA, Granges-Marnand, Vaud, Mauleon Fromagerie by Michel hard cow’s milk cheese aged in cheese, butter, and yogurt com- Switzerland; Sartori Reserve ✦ Guest column: Touyarou and imported by a silver mine and made by Franz petition in the world. A team Espresso BellaVitano made by ‘Prevention and control of Savencia Cheese USA of New Moestl and Team of Almenland of 56 internationally-renowned Mike Matucheski, Sartori Co., yeast and molds in cheese.’ Holland, Pennsylvania, has Stollenkäse in Passail, Austria. judges evaluated all entries over Antigo, Wisconsin; De Graafst- For details, see page 4. been named the 2018 World Mont Vully Bio — a raw milk the three-day competition. room Oud made by De Graaf- Champion Cheese. cheese washed with Pinot Noir In addition to the champion stroom, Bleskensgraaf, Zuid ✦ Partnership fi nalized Earning a score of 98.376 out wine and made by Ewald Scha- and two runners-up, the top 20 Holland, Netherlands; Cheb- for Michigan facility. of 100 in last night’s fi nal judging fer of Fromagerie Schafer in fi nalists of the contest include: rie made by Woolwich Dairy’s For details, see page 5.
    [Show full text]
  • Soups and Salads and More and Sandwiches,Too! Dinners
    our famous MEL’S SPECIALITIES ☺ Cauliflower ‘n Broccoli AND SANDWICHES, TOO! Batter dipped with horsey ranch. $5.75 CHEESEBURGERS Tuesdays Fresh Cut Fries (with butter) Batter Dipped Mushrooms MAKE ANY SANDWICH A WRAP CROISSANT BUN OR PRETZEL BUN 50¢ (1/3 or 1/2 lb. 100% FEDERALLY INSPECTED GROUND CHUCK) Cheeseburger Regular $2.99 Large $3.99 ‘n Fries Ohio grown, served with Horsey Ranch dip. $5.75 SERVED WITH CHIPS OR COLE SLAW OR COTTAGE CHEESE OR BAKED BEANS OR FRUIT DISH. $5 ALL DAY Loaded Fries “To Share” “T. Burger” Supreme 10 oz. of certified ground chuck, double Mixed Veggies Basket (SUBSTITUTE TOSSED SALAD, FRUIT CUP, CUP OF SOUP OR FRENCH FRIES $1.50) Crispy bacon, our melted and shredded cheddar, ☺ cheese on a sesame bun. Add 4 slices of bacon $1.79 $7.99 Mushrooms, onions, broccoli ‘n cauliflower. $5.75 scallions and chipotle sour cream. $4.89 On Sour Dough, 12 Grain, Rye, Wheat, Bun, Tortilla, Honey Wheat or Tomato Wrap. Pretzel Bun or Croissant Bun: Add to Any Burger for 50¢ Beer Battered Onion Rings 1/3# 1/2# Sweet Potato Fries ☺ Deluxe Chicken Breast Sandwich Grilled or Breaded ☺ Baby Rays BBQ Cheeseburger Swiss cheese, 3 slices of bacon, onion straws With cinnamon sugar or butter. $3.69 With Horsey Ranch dip. $5.75 with pickles, lettuce and tomato on toasted bun. Add bacon $1.00 Add cheese .50¢ $7.79 and famous sauce. $6.69 $7.89 Chicken Nuggets with Dip $3.89 ☺ Cheese Quesadilla ☺ Chicken Caesar Wrap (Chicken Grilled or Breaded or Buffalo Chicken) ☺ Wisconsin Cheese Curds Burger Wisconsin cheese is exceptional! $5.79 $6.99 Grilled diced chicken with bits of Diced tomatoes, Romaine lettuce, Caesar dressing, parmesan cheese in tortilla.
    [Show full text]
  • US Cheese Contest
    U.S. Cheese Contest CHAMPIONS TEAM GUGGISBERG RANDY KRAHENBUHL GIANNI TOFFOLON Guggisberg Cheese Fair Oaks Dairy Products Belgioioso Cheese Millersburg, Ohio Fair Oaks, Indiana Denmark, Wisconsin 2019 2005 1991 MIKE MATUCHESKI MICHAEL GINGRICH LARRY MARTEN Sartori Company Uplands Cheese Company Cloverleaf Cheese Company Antigo, Wisconsin Dodgeville, Wisconsin Stanley, Wisconsin 2017 2003 1989 TEAM GUGGISBERG CHRISTINE FARRELL TODD JAKOBI Guggisberg Cheese Old Chatham Sheepherding Co. Sorrento Lactalis Old Chatham, New York Arpin, Wisconsin Millersburg, Ohio 2015 2001 1987 HOLLAND’S FAMILY CHEESE TEAM MILFRED SEVERSON FRITZ KOPP Klondike Cheese Company Deppeler Cheese Factory Holland’s Family Cheese Monroe, Wisconsin Monroe, Wisconsin Thorp, Wisconsin 2013 1999 1985 KATIE HEDRICH RICK RUFER JAMES MEIVES Kolb Lena Bresse Bleu Valley View Cheese Factory LaClare Farms Specialties Watertown, Wisconsin South Wayne, Wisconsin Chilton, Wisconsin 2011 1997 1983 JOHN GRIFFITHS CHARLES MALKASSIAN LOUIS LUYKX Vella Cheese Company of California Land O’ Lakes Sartori Foods Sonoma, California Kiel, Wisconsin Antigo, Wisconsin 2009 1995 1981 KEN ROOT MIKE BRENNENSTUHL Land O’ Lakes McCadam Cheese Company Denmark, Wisconsin Chateaugay, New York 2007 1993 2 UNITED STATES CHAMPIONSHIP CHEESE CONTEST WINNING RESULTS GUGGISBERG EYES SECOND SUCCESS A petite Baby Swiss wheel made by Guggisberg Cheese in 2019 UNITED STATES Millersburg, Ohio earned the title 2019 U.S. Champion Cheese in March, a mere four years after Guggisberg Premium Swiss GRAND CHAMPION topped the U.S. Championship Cheese Contest. Richard Guggisberg Marieke Gouda of Thorp, Wisconsin, also continued their winning ways, earning both & Team Guggisberg the First and Second Runner-Up positions this year, after besting the competition in Doughty Valley 2013.Yet, the frequency of their success had no tempering effect on cheesemakers Richard Guggisberg and Marieke Penterman, with both appearing awed and thrilled at Guggisberg Cheese the Contest’s crowning event, Cheese Champion.
    [Show full text]
  • Avoiding Defects in Process Cheese by Franco Milani, Ph.D., and John Lucey, Ph.D., Dept
    DWisconsin airyCenter for Dairy Research Pipeline A Technical Resource for Dairy Manufacturers Volume 21 Number 1, 2009 Avoiding defects in process cheese By Franco Milani, Ph.D., and John Lucey, Ph.D., Dept. of Food Science, UW-Madison When consumers pay top dollar that the cost of an investigation might for a fine natural cheese they not be justified. Still, understanding expect some variation and they the causes of process cheese crystals know aging will change the and inclusions can be valuable when cheese, enhancing its unique planning and assessing changes in character. Process cheese is formulation, production, and different. If natural cheese is a utilization. sheet of artisan glass chosen for uncommon patterns and We developed a table (See page 6-7) to interesting texture, then process help people sort out the causative cheese is a sheet of plate glass, threads of process cheese crystals and predictable, uniform and defect inclusions. Our table assumes a US free. Process cheese is purchased style process cheese, a cheese for performance. processed with conventional cookers using minimal processing. New When you make process cheese, factors may be needed to trouble like most other dairy foods, you Process cheese: purchased for performance shoot crystals and inclusions in a need to follow certain parameters heavily processed type product, for to prevent defects. The focus of this discussion is on crystals and example a UHT European style process cheese. inclusions, rather than the subtle nature of the emulsion related defects in process cheese. We have noticed a distinct decrease in the incidence The most common inclusion seen in process of this type of crystals and inclusions over the last decade, and we cheese is evidence of undissolved emulsifier attribute it to the improved traceability of ingredients.
    [Show full text]