Milk — Simpliﬁ Ed.’ the Specialty Food Industry Have Limited Distribution and Retail Sales of Specialty Food Volume, WMMB Says

Volume 35 April 17, 2015 Number 13

Scan this code for breaking Specialty cheese is in more news and the latest markets! channels as demand grows

A By Alyssa Mitchell sales reaching a record $109 The top 10 best-selling cheese sales totaled 664 million billion. categories have shifted since pounds in 2014 and accounted INSIDE MADISON, Wis. — Once The report, “The State of 2013, the report notes. Cheese for 17 percent of the retail available largely among niche the Specialty Food Industry is still tops with $3.7 billion cheese market. ✦ Dairy groups urge action cheesemakers and at specialty 2015,” tracks U.S. sales of in sales, but coffee and cocoa Meanwhile, within the food retailers, specialty cheese vari- specialty food through super- have jumped past frozen and processing channel, specialty on TPA legislation. eties now are gaining traction markets, natural food stores, refrigerated meat, poultry varieties account for about 15

For details, see page 5. in the commodity and foodser- specialty food retailers and and seafood to claim second percent of the cheese used as ✦ Guest column: vice sectors, and larger cheese foodservice venues. Specialty place. Bread and baked goods an ingredient, with hard Ital- ‘Class I and Class II companies also want a share of foods are broadly defi ned for entered the top fi ve, bumping ian varieties and Blue cheeses this growing market. the report as products that out yogurt. accounting for most of this milk — simplifi ed.’ The specialty food industry have limited distribution and Retail sales of specialty food volume, WMMB says. For details, see page 6. is a bright spot in the U.S. econ- a reputation for high quality. hit a record $85.5 billion in WMMB adds that within ✦ CMN congratulates winners omy, notes a new report from Retail sales of specialty 2014, representing 78 percent foodservice, the top specialty the Specialty Food Association food sales grew 19 percent of total U.S. sales of specialty cheeses in terms of volume of U.S. Championship Contest. produced in conjunction with from 2012 to 2014 vs. a tepid food. Foodservice sales account usage by restaurants are Par-

For details, see pages 25-45. research fi rms Mintel Interna- 2-percent increase for all food, for the other 22 percent of all mesan, Feta and Blue cheeses. ✦ Wisconsin Master Cheese tional and SPINS/Information the report notes. The industry, specialty food dollars, reaching Specialty cheese usage is Maker program graduates Resources Inc. (IRI). In 2014, fueled by small businesses, $24 billion in 2014. Foodservice much more prevalent among two, four returning. sales of specialty food topped now boasts 15 segments that is an increasingly important full-service restaurants, which $100 billion for the fi rst time, exceed $1 billion in sales, sector, with an impressive account for about 80 percent For details, see pages 49-53. with retail and foodservice including cheese, yogurt, cof- growth of 30.7 percent since of the volume of Parmesan, fee, meat, poultry and seafood, 2012, the report says. Feta and Blue cheeses used in chips, pretzels and snacks, The Wisconsin Milk Mar- restaurants, with the remain- and candy. keting Board (WMMB) esti- ing 20 percent being used in California dairy groups, milk “The time is now for spe- mates that Wisconsin alone limited-service restaurants, cialty food,” says Ron Tanner, produces about 46 percent of WMMB adds. However, almost supplier fi le FMMO proposals vice president of philanthropy, the specialty cheese made in all specialty cheese varieties government and industry rela- the United States, a share that tracked by WMMB in foodser- SACRAMENTO — Two California dairy groups and a California milk tions for the Specialty Food has remained fairly steady over vice are used by at least some supplier recently fi led alternative proposals with USDA’s Agricultural Association. “Consumers are the past decade, indicating limited-service restaurants, Marketing Service (AMS) in response to a petition fi led in February looking for new tastes, foods that national specialty cheese showing that specialty cheese by three California dairy cooperatives. with fewer and cleaner ingre- production growth mirrors the as a whole is becoming increas- California Dairies Inc. (CDI), Dairy Farmers of America Inc. (DFA) dients, health attributes and growth WMMB is seeing within ingly mainstream. and Land O’Lakes Inc. on Feb. 5 petitioned USDA to hold a hearing products that are made by Wisconsin. “In every product category, to consider establishing a federal milk marketing order (FMMO) for companies with values they According to WMMB analy- consumption is more special- California. (See “Calif. dairy co-ops submit proposal to join FMMO” care about. All of these defi ne sis of data from IRI, within ized and focused on high end in the Feb. 6, 2015, issue of Cheese Market News.) specialty food.” the retail channel, specialty Turn to SPECIALTY, page 22 a Under existing regulations, California dairy farmers operate under statewide milk pricing plans. The majority of farmers in other states operate under a FMMO, which provides uniform dairy prices for milk based on market prices. Under proposed federal order language submitted by the cooperatives, California would have the same pricing UF milk technology could Stakeholders in formulas/system as all other federal orders for all classes of milk. (For dairy comment more details on the cooperatives’ proposal, see “U.S. dairy industry streamline cheesemaking on FMMO system reacts to idea of California federal order” in the Feb. 13, 2015, issue By Chelsey Dequaine of Cheese Market News.) WASHINGTON — Dairy Proponents of an FMMO believe the failure of California’s state MADISON, Wis. — The Center for Dairy Research (CDR) currently industry stakeholders submit- system to pay a fair price has cost California’s dairy producers nearly is studying the benefi ts of standardizing ultrafi ltered (UF) milk to ted comments to USDA’s Ag- $2 billion since 2011. a lactose-to-protein ratio. CDR says traditionally, cheesemakers ricultural Marketing Service In response to the cooperatives’ request that USDA hold a hearing only standardize the total solids content of cheesemilk, or the (AMS) this week in response on the matter, USDA said that prior to determining whether to conduct protein-to-fat ratio. to the agency’s review of a hearing, the agency requests additional proposals be submitted Dr. Mark Johnson, CDR assistant director and distinguished the federal milk marketing regarding the provisions of a potential California FMMO. Alternative scientist, says the technology eliminates defects associated with orders (FMMOs) as part of a proposals were due April 10. excessive acid development, eliminates inconsistencies in the government-wide look at the Late last week, trade association Dairy Institute of California, the fi nal product and streamlines cheesemaking. effect of regulations on small California Producer Handlers Association (CPHA) — made up of four Ultrafi ltration of milk reduces the volume of water in milk. In businesses and a request for producer-handler dairy farms including Foster Dairy Farms Inc., Modesto; order to reduce the amount of lactose in the water that remains, comments issued in February. Hollandia Dairy Inc., Escondido; Producers Dairy Foods Inc., Fresno; and Johnson says water must be added back. The new process begins with Comments were due this week. a Turn to CALIFORNIA, page 17 Turn to UF, page 16 a Turn to FMMO, page 14 a © 2015 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® — April 17, 2015 MARKET INDICATORS

Chicago Mercantile Exchange Cash prices for the week ended April 17, 2015 CHEESE FUTURES* for the week ending April 16, 2015 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday April 13 April 14 April 15 April 16 April 17 Fri., April 10 Mon., April 13 Tues., April 14 Wed., April 15 Thurs., April 16 APR15 1.600 4,695 1.599 4,677 1.598 4,668 1.599 4,621 1.610 4,626 Cheese Barrels MAY15 1.618 4,382 1.600 4,394 1.599 4,421 1.600 4,447 1.620 4,446 Price $1.6100 $1.6100 $1.6150 $1.6150 $1.6250 JUN15 1.624 4,217 1.604 4,240 1.601 4,286 1.596 4,338 1.623 4,350 Change NC NC +1/2 NC +1 JUL15 1.685 3,171 1.657 3,203 1.649 3,239 1.648 3,286 1.664 3,293 AUG15 1.750 2,975 1.727 3,003 1.714 3,046 1.705 3,110 1.717 3,119 Cheese 40-lb. block SEP15 1.778 2,978 1.762 3,018 1.755 3,051 1.745 3,085 1.755 3,097 Price $1.5775 $1.5725 $1.5725 $1.5725 $1.5750 OCT15 1.793 2,533 1.776 2,543 1.765 2,542 1.764 2,564 1.772 2,582 NOV15 1.792 2,645 1.782 2,659 1.767 2,674 1.771 2,691 1.779 2,715 Change NC -1/2 NC NC +1/4 DEC15 1.784 2,518 1.771 2,529 1.766 2,534 1.765 2,542 1.770 2,549 JAN16 1.750 193 1.745 184 1.740 211 1.740 216 1.743 225 Weekly average (April 13-17): Barrels: $1.6150(+.0080); 40-lb. Blocks: $1.5740(-.0035). FEB16 1.755 124 1.739 132 1.737 145 1.737 145 1.738 153 Weekly ave. one year ago (April 14-17, 2014): Barrels: $2.1950; 40-lb. Blocks: $2.2213. MAR16 1.740 141 1.735 146 1.735 164 1.735 168 1.736 176 APR16 1.743 115 1.738 121 1.731 144 1.731 145 1.730 147 Grade A NDM MAY16 1.725 87 1.727 93 1.731 125 1.731 126 1.730 125 $0.9300 $0.9275 $0.9275 $0.9250 $0.9250 JUN16 1.730 89 1.730 110 1.732 121 1.732 132 1.730 133 Price JUL16 1.757 11 1.757 11 1.757 11 1.757 15 1.757 15 Change NC -1/4 NC -1/4 NC Total Contracts Traded/ Weekly average (April 13-17): Grade A: $0.9270(-.0370). Open Interest 570/30,929 568/31,118 662/31,437 719/31,706 336/31,826 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. Grade AA Butter Price $1.7525 $1.7700 $1.7700 $1.7725 $1.8075 Change NC +1 3/4 NC +1/4 +3 1/2 Weekly average (April 13-17): Grade AA: $1.7745(+.0275). DRY WHEY FUTURES* for the week ended April 16, 2015 Class II Cream (Major Northeast Cities): $1.9391(+.0038)–$2.1313(-.0503). (Listings for each day by month, settling price and open interest)

Fri., April 10 Mon., April 13 Tues., April 14 Wed., April 15 Thurs., April 16 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. APR15 45.70 775 45.50 773 45.50 773 45.53 772 46.08 773 MAY15 43.83 780 44.00 780 44.00 780 44.00 787 44.63 773 JUN15 41.75 793 42.25 793 41.75 796 41.80 807 43.03 811 RETAIL PRICES (Consumer Price Index*) Percent change versus JUL15 40.45 619 40.75 619 41.25 621 41.75 626 42.75 629 March 2015 1 mo. 6 mo. 1 year 2 years AUG15 39.95 547 40.25 551 41.00 554 40.78 555 41.63 556 Cheese & related products SEP15 39.90 550 40.50 550 40.50 553 40.00 554 41.00 554 235.601 -0.8 -0.6 +3.0 +5.7 OCT15 39.50 514 40.00 514 39.98 514 40.00 514 40.50 520 Dairy & related products 224.449 -0.5 -1.4 +0.6 +2.9 NOV15 39.60 446 39.88 447 39.88 450 39.90 452 40.00 455 All Food 246.045 -0.3 +0.6 +2.3 +4.1 DEC15 39.50 431 39.40 434 39.50 434 39.50 440 39.60 442 JAN16 40.10 48 40.10 49 40.00 52 40.00 56 40.10 56 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100. FEB16 40.75 39 40.90 39 40.90 39 40.90 39 40.90 39 MAR16 42.00 21 41.50 29 41.50 29 41.50 29 41.50 29 APR16 41.00 19 41.00 19 41.00 19 41.00 19 41.00 19 MAY16 40.53 10 40.53 10 40.53 10 40.53 10 40.53 10 Weekly Cold Storage Holdings April 13, 2015 Total Contracts Traded/ On hand Week Change since April 1 Last Year Open Interest 98/5,627 42/5,645 43/5,662 88/5,703 51/5,709 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Monday Change Pounds Percent Pounds Change *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. Butter 12,736 +2,117 +2,100 +20 19,053 -6,317 Cheese 98,667 +1,570 +2,983 +3 82,339 +16,328 (These data, which include government stocks and are 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 in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Dry Products* April 17, 2015

CLASS III PRICE NONFAT DRY MILK (Dollars per hundredweight, 3.5% butterfat test) Central & East: low/medium heat $.9400-$1.0525(-2 3/4); mostly $.9750(-1/2)-$1.0400(-2 1/4). YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC high heat $1.0900-$1.2000(-5). 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 West: low/medium heat $.8725(-4 3/4)-$1.0600(-1 1/2); 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 mostly $.9200(-2 1/2)-$.9950(-2). 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 high heat $1.0425(-3 1/4)-$1.2100(-3). 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 Calif. manufacturing plants: extra grade/grade A weighted ave. $.9765(-.0068) 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 based on 14,801,129 lbs. 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 2015 16.18 15.46 15.56 WHOLE MILK POWDER (National): $1.0500-$1.5400. STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/831-1004) 1509), is published weekly by Quarne Publishing LLC, 4692 (FOB)Central and West: $.1800-$.3400(-2); mostly $.2000-$.2750. e-mail: [email protected] Signature Drive, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/831-1004. Periodicals postage paid at Madison, WI. (PH 509/962-4026; FAX 509/962-4027) Circulation records are maintained by Quarne Publishing LLC, 4692 Signature Drive, Middleton, WI 53562. POSTMASTER: WHEY POWDER e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Mitchell, Central: nonhygroscopic $.3600(+1)-$.5200(-2 1/2); Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.4000-$.4500(-1). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.3800-$.5050; e-mail: [email protected] reserved under the United States International and Pan- Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication mostly $.4200-$.4600(-1/2). (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.4300-$.4975(-2 1/2). e-mail: [email protected] in any form or by any means, mechanical, photocopying, Chelsey Dequaine, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.2500-$.3800. (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed e-mail: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.8400(-1)-$1.1200(-1); News®. Cheese Market News® does not endorse the products REGULAR CONTRIBUTORS of any advertiser and does not assume and hereby disclaims mostly $.8600(-2)-$1.0300. John Umhoefer, FCStone, International Dairy Foods any liability to any person for any loss or damage caused by Association, National Milk Producers Federation, U.S. errors or omissions in the material contained herein, regard- DRY BUTTERMILK Dairy Export Council, Eric Meyer, Rice Dairy less of whether such errors result from negligence, accident or any other cause whatsoever. Copyright 2015 by Quarne (FOB)Central & East: $.8300-$1.0200(-3). ADVERTISING/SUBSCRIPTION ORDERS & INFO Publishing LLC. (FOB) West: $.8500-$1.0100; mostly $.8600(-2)-$.8900(-1). Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/831-1004 International rate to all others. Printed in U.S.A. CASEIN: Rennet $3.3500-$3.8000; Acid $3.3500(-15)-$4.1000. WEBSITE: www.cheesemarketnews.com *Source: USDA’s Dairy Market News

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 3 MARKET INDICATORS NEWS/BUSINESS

Symbiont Science acquires T.V. John & Son International Dairy Markets April 17, 2015 MILWAUKEE — Symbiont Science, dollar commercial and retail, industrial Western Europe Engineering and Construction Inc. and public works construction projects Butter: 82 percent butterfat $3,200(-50)-$3,550(-50). has acquired T.V. John & Son Inc., a in 29 states. Tim Nelson, T.V. John & Butteroil: 99 percent butterfat $3,850(-25)-$4,350(-25). Wisconsin-based general contractor Son CEO, will continue as president of Skim Milk Powder: 1.25 percent butterfat $1,950(-75)-$2,350(-50). headquartered in Butler, Wisconsin. Symbiont’s construction business unit Whole Milk Powder: 26 percent butterfat $2,700(-100)-$2,925(-75). Symbiont began providing design-build and will assume a seat on Symbiont’s Whey Powder: Nonhygroscopic $900(-50)-$1,150. services in 1985. The acquisition of T.V. board of directors. Oceania John & Son expands Symbiont’s capacity Symbiont is a full-service engineer- Butter: 82 percent butterfat $2,950(-250)-$3,750. to fi nish design-build projects, while simul- ing consultant and design-build fi rm, Cheddar Cheese: 39 percent maximum moisture $3,300-$3,700(-100). taneously enhancing its ability to control engaged nationally with the food and Skim Milk Powder: 1.25 percent butterfat $2,250(-250)-$2,600(-300). construction budgets and schedules. beverage industry and regionally in Whole Milk Powder: 26 percent butterfat $2,375(-75)-$3,000(-100). “Over the past decade, our growth has the public works markets. Areas of ex- Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert been limited by our need for additional pertise include wastewater treatment, to price per pound: divide price by 2,204.6 pounds. seasoned construction resources. T.V. biosolids/residuals management, storm John & Son brings us the infrastructure water management, waste-to-energy, and experienced construction profes- process engineering and systems inte- sionals to more than double the volume gration, facilities engineering, brown CME FUTURES for the week ended April 16, 2015 of design-build projects we can perform,” fi eld assessment and redevelopment, Class III Milk* says Ed Manning, Symbiont’s president. environmental management, geographi- Since 2005, T.V. John & Son has cal information systems, permitting Fri., April 10 Mon., April 13 Tues., April 14 Wed., April 15 Thurs., April 16 completed more than 70 multi-million and sustainability initiatives. CMN APR15 15.69 5,608 15.66 5,579 15.66 5,584 15.67 5,623 15.77 5,654 MAY15 15.77 6,069 15.60 6,088 15.60 6,074 15.62 6,021 15.89 6,085 JUN15 15.71 5,329 15.47 5,360 15.46 5,395 15.45 5,465 15.79 5,511 JUL15 16.25 3,920 16.02 3,910 15.91 3,915 15.95 3,927 16.20 3,937 AUG15 16.80 3,566 16.61 3,557 16.50 3,565 16.47 3,569 16.67 3,567 National Dairy Products Sales Report SEP15 17.12 3,276 16.97 3,265 16.90 3,270 16.83 3,310 17.02 3,314 OCT15 17.24 2,924 17.09 2,923 16.98 2,936 16.92 2,940 17.10 2,953 For the week ended: 4/11/15 4/4/15 3/28/15 3/21/15 NOV15 17.23 2,783 17.13 2,807 16.98 2,835 16.97 2,836 17.12 2,851 DEC15 17.15 2,577 17.03 2,577 16.94 2,580 16.92 2,581 17.01 2,583 Cheese 40-lb. Blocks: 1 JAN16 16.87 495 16.75 511 16.70 518 16.70 521 16.72 525 Average price $1.5767 *$1.5758 $1.5809 $1.5746 FEB16 16.86 339 16.79 341 16.70 343 16.69 341 16.65 347 Sales volume2 12,092,025 *12,424,679 11,596,941 13,789,766 MAR16 16.71 288 16.71 291 16.70 297 16.69 299 16.64 306 Cheese 500-lb. Barrels: APR16 16.60 148 16.60 149 16.60 155 16.57 171 16.52 178 Average price1 $1.6855 $1.6407 $1.6597 $1.6408 MAY16 16.57 114 16.56 114 16.56 120 16.54 128 16.51 131 $1.6131 $1.5729 $1.5625 JUN16 16.57 92 16.52 102 16.52 102 16.52 104 16.54 143 Adj. price to 38% moisture $1.5823 2 10,095,742 *9,550,948 9,711,077 11,098,151 Total Contracts Traded/ Sales volume 35.22 35.33 34.97 34.89 Open Interest 659/37,691 674/37,737 591/37,852 1,055/38,007 1,026/38,256 Moisture content Butter: Class IV Milk* Average price1 $1.7425 *$1.6977 *$1.6724 $1.7082 Sales volume2 3,157,562 *2,772,182 3,140,113 4,628,483 Fri., April 10 Mon., April 13 Tues., April 14 Wed., April 15 Thurs., April 16 Nonfat Dry Milk: 391 391 13.73 391 APR15 13.73 13.73 13.73 391 13.73 391 Average price1 $0.9752 *$0.9956 $0.9920 $1.0076 MAY15 13.88 473 13.88 473 13.88 473 13.89 476 13.91 476 2 *20,180,756 JUN15 14.29 406 14.10 406 14.18 407 14.18 407 14.23 407 Sales volume 21,893,401 *18,859,453 *29,160,527 JUL15 14.63 238 14.63 238 14.63 238 14.63 238 14.68 238 Dry Whey: AUG15 15.02 264 15.02 264 15.01 264 15.01 264 15.06 264 Average price1 $0.4652 *$0.4679 $0.4931 $0.4668 SEP15 15.54 166 15.51 166 15.51 166 15.51 166 15.56 166 Sales volume2 6,915,233 *6,377,117 6,594,906 9,844,532 OCT15 15.84 165 15.73 165 15.66 165 15.64 165 15.76 165 NOV15 16.04 201 16.00 201 16.00 201 16.00 201 16.06 201 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. DEC15 16.00 217 16.00 217 16.00 217 16.00 217 16.06 217 JAN16 16.47 16 16.45 16 16.45 25 16.21 25 16.21 25 Reported in pounds. More information is available by calling AMS at 202-720-4392. FEB16 16.81 17 16.81 17 16.81 26 16.60 26 16.60 26 Total Contracts Traded/ Open Interest 14/2,610 2/2,610 63/2,668 6/2,671 0/2,671 Cash-Settled NDM* Fri., April 10 Mon., April 13 Tues., April 14 Wed., April 15 Thurs., April 16

APR15 99.25 813 99.25 813 99.00 810 99.00 810 98.10 810 MAY15 97.53 858 97.75 858 98.13 879 97.75 884 97.70 879 JUN15 100.00 728 100.00 734 100.38 745 100.23 751 100.23 752 JUL15 104.25 636 104.03 636 104.80 642 104.00 644 104.25 644 AUG15 107.78 557 107.53 558 107.75 562 107.55 563 108.00 563 SEP15 112.75 459 112.50 459 112.75 459 113.00 459 113.00 459 OCT15 116.50 379 116.00 379 115.58 380 115.58 383 115.58 383 NOV15 118.00 428 118.00 430 118.00 430 117.50 435 117.50 435 DEC15 119.00 358 118.25 362 118.25 362 118.00 367 118.00 367 JAN16 123.28 83 122.28 86 122.50 86 122.50 86 122.50 86 FEB16 126.00 39 126.00 50 126.00 50 126.00 50 126.00 50 Total Contracts Traded/ Open Interest 221/5,433 65/5,463 113/5,503 84/5,531 61/5,542 Cash-Settled Butter* Fri., April 10 Mon., April 13 Tues., April 14 Wed., April 15 Thurs., April 16 MAR15 174.00 884 174.00 884 174.00 884 174.00 884 174.00 884 APR15 180.15 977 180.00 972 181.00 982 181.00 985 182.38 985 MAY15 181.50 845 181.50 845 182.50 846 183.00 847 185.00 851 JUN15 182.53 601 182.60 602 182.78 604 185.00 604 186.00 606 JUL15 184.08 594 184.08 594 184.25 601 185.00 603 187.00 608 AUG15 185.33 559 185.30 566 186.00 570 187.00 576 188.25 587 SEP15 187.00 645 186.75 652 186.75 656 188.00 657 189.03 675 OCT15 188.10 618 187.50 614 187.50 615 188.98 616 189.98 622 NOV15 187.50 363 187.00 363 186.50 365 187.50 366 188.53 366 DEC15 181.90 8 182.50 9 182.50 9 182.50 9 182.50 9 JAN16 174.00 3 174.00 3 174.03 3 174.03 3 174.03 3 Total Contracts Traded/ Open Interest 21/6,112 68/6,119 45/6,150 27/6,165 96/6,213 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. For more information please visit www.cbs-global.com

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. © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — April 17, 2015 GUEST COLUMNIST CMN Exclusive!

including those by CDR, as well as re- different from the A1 protein type, and searchers from John Hopkins University, there is a minor difference in some poten- Perspective: all conclude that there are no proven tial peptides that might be formed during Industry Innovation nutritional or health benefi ts to drinking digestion. However, no health benefi ts have raw milk despite what is written in blogs been demonstrated due to these peptides. John Lucey, director of the and passionately promoted by raw milk Many of the studies that paint A2 milk in a Wisconsin Center for Dairy Research advocates. If consumer interest is based positive light also happen to be funded or at the University of Wisconsin- on misinformation about fantastic and initiated by The a2 Milk Company. In any Madison, contributes this column unproven health claims, then perhaps it case, The a2 Milk Company plans to launch for Cheese Market News®. is time to increase our efforts to educate this milk in the United States this spring the public. Others believe that consumer with the bold marketing claim that this is interest is based on wanting less process- “the milk that might change everything.” ing or a fresher fl avor. If that is the case, It will be interesting to see how this milk then the dairy industry is fully capable of does in the U.S. market. manufacturing a product that meets those An area that is seeing sustained growth needs without the dangers of raw milk. For is the organic and pasture-grazed fl uid example, there are several non-thermal milk category. According to recent esti- processes, like high pressure, that could mates from USDA, sales of fl uid milk went eliminate pathogens without using heat, down 3 percent from 2013 to 2014 while Dairy beverages: and for some food products and juices organic milk sales were up 9.2 percent. the fl avor is better than the traditionally Organic and grass-fed are two concepts A focus on the consumer heated product. Better packaging also can that carry weight with a growing number help with protecting the fl avor. of consumers. So, where is the science on One of the goals at the Wisconsin Cen- perhaps even increase educational efforts, Another current area of consumer differences between organic and conven- ter for Dairy Research (CDR) is to assist thus untangling perception from reality. interest is a2 milk, which is the milk pro- tional milk? First, it should be noted that the industry in developing dairy products Raw milk is one product that is cer- duced by cows that genetically have the A2 grass-fed and organic are not one in the that will exceed consumer expectations. tainly tangled in a web of misperception. beta-casein protein variant. Interest in this same. There are producers who sell milk As a part of this effort we try to keep an Numerous scientifi c studies highlight type of milk started during the mid-1990s that is organic and grass-fed but it is also eye on consumer trends so that we can the signifi cant risks associated with the and during the early years The a2 Milk possible for milk to be grass-fed but not or- assist companies in developing products consumption of raw milk. In some farm Company made various sensational claims ganic. As for grass-fed milk, there are com- that meet consumer needs. studies almost a third of raw milk samples that the consumption of milk containing positional and fl avor differences in milks One area that is of immediate concern contained at least one type of pathogen. the A1 Beta-casein protein variant in- produced by cows eating conventional feed in the dairy industry is the steady decline About a quarter of U.S. states allow for creased the risk for heart disease, diabetes, (like mixed rations) and cows that are in fl uid milk sales. Various dairy compa- the sale of raw milk at retail stores and schizophrenia and autism. I was actually at- pasture grazed. Grass-fed milk generally nies, and groups such as Dairy Manage- an even greater number allow on-farm tending the International Dairy Federation has higher levels of essential fatty acids ment Inc., are looking at ways to address milk sales. Additionally, bills that would symposium on milk protein polymorphism like conjugated linoleic acid (CLA) and a this decline. Yet, despite this decline in expand the sale of raw milk are currently in New Zealand back in 1997 when some distinctive “grassy” fl avor note. However, conventional fl uid milk there are several with the legislatures in several states. of these claims were fi rst made. Even at it is important to point out that there is types of niche, or specialty, dairy beverages Meanwhile, according to the Centers for that time it was obvious that these claims no proven compositional or nutritional that appear to be growing in popularity. Disease Control and Prevention, 79 per- would probably not be proven since they difference in organic milk compared to It should be noted that the U.S. specialty cent of dairy product-related foodborne were very speculative and based on weak pasture-grazed milk that did not follow food market is growing rapidly and total illnesses in the last 13 years have been epidemiological research. None of these organic standards. The compositional dif- sales exceeded $100 billion in 2014. Given related to raw milk, and the number of claims were substantiated by subsequent ference is due to the pasture feeding. This this strong growth, the time is right for outbreaks related to raw milk is sharply clinical research. confusion often arises because consumers the industry to take a closer look at these increasing, probably related to the greater Currently, the company producing this (wrongly) assume that all pasture fed milk specialty beverage products, consider availability of the product. milk suggests that the A2 protein is easier is also organic. Consumers who are drawn what is driving these consumer trends, and Several recent scientific reviews, to digest. The A2 protein variant is slightly to organic milk also may be interested in supporting certain farming practices or maintaining certain lifestyle choices, which is another element to consider as we look at consumer trends. Finally, lactose intolerance and diges- tive issues associated with milk are areas that causes concern for some consumers. However, consumers are very unclear about the difference between lactose intolerance and a milk protein allergy, so perhaps more education could assist in clarifying this issue. Additionally, it should be noted that switching to raw, A2 or organic milk will not help consumers that are lactose intolerant or have a milk protein allergy. Lactose free is certainly one of the major “benefi ts” or differences claimed by “milk” substitutes, but lactose-free conventional milk also can be manufactured using hydrolysis with lactase enzyme or extensive membrane fi ltration. Major growth has occurred in this segment over the past 10 years. Any- one interested in exporting to Asia may be particularly interested in investigating this trend as there are very high levels of lactose intolerance in Asia. In the end, whether the trends are based on science or just smart marketing For more information please visit www.relco.net Turn to LUCEY, page 5 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS GUEST COLUMNISTS

Dairy groups urge action on TPA legislation LUCEY tions in the U.S. dairy industry such as the Continued from page 4 sale of novel aseptic dairy beverages in new WASHINGTON — The National Milk and the Trade in Services Agreement, formats like pouches or new feeds for cows Producers Federation (NMPF) and the IDFA notes. that will help them produce milk with the U.S. Dairy Export Council (USDEC) this “TPA is key to making sure the U.S. tactics, the dairy industry needs to pay nutritional and fl avor profi le traditionally week urged the Senate and House to act dairy industry gets the best possible attention to consumer trends. obtained from pasture. quickly on new Trade Promotion Author- outcomes in trade agreements, and we Recently, we have seen new milk Regardless of the specifi c techno- ity (TPA) legislation, saying the measure strongly encourage Congress and the products launched that are fortifi ed with logical advances that the future holds, is crucial to securing well-negotiated president to work together to enact it as extra protein/calcium or unusual types I firmly believe that milk (or dairy trade agreements that open foreign soon as possible,” Tipton says. of fl avored milks targeted for kids; these beverages) provide such outstanding markets to more U.S. dairy products. NMPF and USDEC add that TPA will innovations are trying to tap into some of nutrition that researchers and the dairy The bipartisan TPA legislation was increase congressional infl uence over the current consumer interests. Maybe we industry must continue to actively work introduced Thursday in the Senate by trade negotiations and lead to agreements need to redefi ne what we consider “milk” together to develop innovative tech- Senate Finance Committee Chairman Or- that are better for both the country and in much the same way that U.S. cheesemak- nologies or approaches that will address rin Hatch, R-Utah, and senior committee the dairy industry. ers sought to redefi ne their view of cheese consumer concerns and interests. CMN Democrat Sen. Ron Wyden, D-Ore., and in “By having a framework for partici- by embracing specialty cheese varieties the House by Ways and Means Committee pating in the process and clearly identi- more than 30 years ago. Perhaps beverages The views expressed by CMN’s guest Chairman Rep. Paul Ryan, R-Wis. fi ed priorities, Congress increases its with some dairy component might be a columnists are their own opinions and NMPF and USDEC say renewing TPA, infl uence over these agreements as they more fl exible way of thinking of this new do not necessarily refl ect those of Cheese which expired in 2007, is particularly im- are being written,” Suber says. CMN category. In the future we may see innova- Market News®. portant to the U.S. dairy industry because America now exports the equivalent of one-seventh of its milk production. TPA is the key to unlocking future export opportunities, the groups say. “Because world trade has become a CONTINUOUS DRY COOKER major driver of U.S. dairy farmer income, we need well-designed free trade agreements to keep expanding our exports,” says Jim Mulhern, president and CEO, NMPF. “All of the past trade agreements that were well-negotiated have been benefi cial to the U.S. dairy industry. None of those have been implemented without Congress fi rst approving trade negotiating authority.” USDEC President Tom Suber adds, “Knowing that a trade agreement will be considered by Congress under trade promotion authority paves the way to press our negotiating partners to make their best offers on the most sensitive issues. Clearly, dairy exports fall into that category and the U.S. needs all the tools it can muster to get the best possible deal.” The two organizations say TPA also allows U.S. negotiators to prioritize negotiations about products that are subject to signifi cantly higher tariffs in key foreign markets. “This is extremely important for our industry since foreign dairy tariffs are often extremely high,” Mulhern says. YIELD MAXIMIZED The International Dairy Foods As- sociation (IDFA) also applauded the Precision Heating. Waterless Cooking. introduction the legislation to modernize Continuous Operation. and renew TPA, noting it would help open the door to new markets for U.S. goods and As the premier designer and manufacturer of services, boost U.S. economic growth and mozzarella cheese making and cheese reduction support well-paying U.S. jobs. machinery, Johnson Industries has been dedicated “U.S. dairy exports have risen from $1.4 to serving the needs of cheese makers and food billion in 2004 to $7.1 billion in 2014, and processors around the world for over four decades. our nation now benefi ts from a dairy trade Proven technology, robust design, and unmatched surplus of over $4 billion,” says Connie reliability are found in every machine we deliver. Tipton, president and CEO, IDFA. “Since every $1 billion in exports creates 5,600 Cooker Stretchers Rotary Molder Chillers Cutters & Shredders Complete Lines jobs, according to the Department of Com- Since 1964, our cooker Proven sanitary forming Innovative design features From cheese making, to merce, increasing access to new markets stretchers have provided the technology with changeable and robust construction are processing, to packaging, through trade agreements will have a control and reliability needed molds, our line of RMCs delivers the defining characteristics we partner with you to design to produce the finest pasta the widest range of molding of our cutting machines and a production line that supports positive impact on American workers.” filata style cheese possible. capacities in the world. shredding systems. your unique requirements. The benefi ts of this legislation to consumers, companies and employees would be far-reaching, especially since the United States is actively pursuing TO REQUEST PRICING, CALL 608-846-4499 OR VISIT www.johnsonindint.com three signifi cant trade agreements: the Trans-Pacifi c Partnership, the Transat- lantic Trade and Investment Partnership For more information please visit www.johnsonindint.com © 2015 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]) 6 CHEESE MARKET NEWS® — April 17, 2015 GUEST COLUMNIST CMN Exclusive!

has an inherent optionality. To explain time frame. We have to look at various it better, I have to introduce two new price points from multiple sources and Perspective: variables — Advanced Class III Skim mathematically determine whether it Market Insight (calculated using Cheese and Whey) qualifi es as a hedge. During our creation and Advanced Class IV Skim (calculated of synthetic Class I and Class II, we use Aishwarya D. Govil is a risk using NDM and Butter). For the next the futures curve for the components. We management advisor at Rice step, after calculating both of these do that because it is the best available Dairy*, a boutique brokerage fi rm aforementioned numbers, we take the proxy for the prices we need. An impor- in Chicago that specializes in dairy higher of these two and use it as Class I tant observation here is that the futures and markets at dairy’s periphery. He Skim. Using the Class I Skim and Class represent a 4- or 5-week average(Class contributes this column exclusively I Butterfat, we can determine the fi nal III and Class IV) and we are trying to for Cheese Market News®. Class I settlement. hedge a 2-week average(Class I and An important comment here is that Class II) using the same components. the Class I price is always released a Analysis shows that the correlation is month before, hence the name “Ad- more than 90 percent and the R-squared vanced Prices.” For example, the fi nal is more than 0.80. Both of these numbers Class I settlement for April is released are above the threshold stated by the in March. quantitative portion of FAS 133(Hedge • Class II Accounting) — Hedge effectiveness Class I and Class II milk — simplifi ed Consistent with the other classes of testing and measurement. (Details milk, Class II has a skim and fat compo- can be provided on request). To reduce Risk and its management have al- two monthly reports — Advanced Pric- nent. The tricky part about this one is discrepancies between the 2-week and ways been inseparably associated with es and Pricing Factors and Announced using Advanced Class II Skim and using 4-week averages, my suggestion is to all forms of economic activities. The Class and Component Prices. Advanced an Announced Butterfat — a 2-week exit the Chicago Mercantile Exchange intricacies, magnitude and dimensions Prices are released on a Wednesday on or average for NDM and a 4- or 5-week (CME) position for the expiring month of economic risks have grown exponen- before the 23rd of every month and the average for butter. on or before the 23rd of every month. tially with the growth and complexity Announced Prices are released at the • Synthetic Class I and Class II The next biggest question is how of the dairy markets. One such aspect end of every month on a specifi c date de- The calculation for all classes of to hedge the “higher of” component is managing risk for Class I and Class termined by USDA. The Advanced Prices milk is driven by the four components of Class I. II milk. Unlike Class III and Class IV, report calculates the volume weighted — Cheese, Whey, NDM and Butter. As If Class III > Class IV — Hedge using they do not trade on the exchange and average using only the fi rst two weekly it turns out, we have a futures curve Cheese and Whey or Class III. are a completely different ballgame. price releases in the NDPSR,whereas the for all four components on which we If Class IV > Class III — Hedge using It is essential to have an understand- Announced Class prices uses the four or need to construct a synthetic Class I NDM and Butter or Class IV. ing of how Class I and Class II are priced fi ve weekly price releases for the month and Class II curve. We know that Class If you want a perfect hedge, over-the- in order to manage the risk effectively. in NDPSR. All classes of milk have two I and the skim component of Class II counter (OTC) markets are mathemati- Without going into the exact math, I major components — Butterfat and are released in the prior month whereas cally the best available solution which have attempted to resolve some of the Skim Milk. For Class I, these numbers the butterfat component for Class II is will eliminate any ambiguity in this ambiguity in a concise manner. are released in the Advanced Prices re- released at the end of the month with process. For a CME hedge, in an ideal A critical piece of this puzzle is the port every month. For Class II, the Skim the announced prices. world, an effective hedger will fl ip as the National Dairy Product Sales Report component is released in the Advanced Class I — Prior month futures for spread between Class III and Class IV (NDPSR) that is released by USDA every Prices but the butterfat is released with Cheese, Whey, NDM and Butter. reverses. This is more dynamic in nature Wednesday at 2 p.m. CT. This gives us the the Announced Class Prices. Class II — Prior month futures for and needs expertise in the markets to prices for the four components that rule • Class I — simplifying the mystery — Nonfat Dry Milk and current month be carried out effectively. Hedging Class our world — Cheese (blocks and barrels), of the “higher of” futures for Butter. II is relatively simpler since there is no Butter, Nonfat Dry Milk (NDM) and Whey. Class I Butterfat is a straightfor- • How to hedge Class I and II optionality inside the calculation. From this weekly report, the volume ward mathematical calculation. On To determine the viability of any There was a time when hedging Class weighted averages of the components the contrary, computing Class I Skim hedge, it is critical that we map the I and II using fi nancial products seemed are calculated and combined to give us Milk is a little complex. Class I Skim risk to the appropriate asset class and outrageous. But with the increasing awareness and evolution of our markets, we are entering an era where hedging is no longer perceived as a liability but rather as an asset that creates ancillary value for the business. CMN

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily reﬂ ect those of Cheese Market News®.

*These observations include information from sources believed to be reliable, but no independent verifi cation has been made and therefore their accuracy and completeness cannot be guaranteed. Opinions and recommendations expressed are the opinion of the authors and are subject to change without notice. The risk of loss in trading futures contracts or commodity options can be substantial, and investors should carefully consider the inherent risks of such an investment in light of their fi nancial condition. The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of ® For more information please visit www.ivarsoninc.com Cheese Market News . © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

Study says college Virginia Tech relocates dairy program facilities for future growth athletes may have BLACKSBURG, Va. — Virginia Tech the university, expansion of a research Virginia Tech says the College of low vitamin D levels has announced it is relocating of its dairy park and extension of the Virginia Tech Agricultural and Life Sciences initiated facilities to Kentland Farm, a property airport to accommodate large planes.” a comprehensive study of agricultural LOS ANGELES — A new study from acquired by the college Dec. 31, 1986, James says the university will need to land uses on or near campus to support the University of Southern California for the support of teaching, research transport students to Kentland Farm ap- the university’s future expansion while found about one-third of Division I and extension programs in the College proximately 12 miles from campus. This preserving the integrity of agricultural college athletes may have low levels of Agriculture and Life Sciences. includes dairy science students, veteri- programs. The 2008 study cited Kentland of vitamin D. Robert E. James, Department of nary students and students in the two- Farm as the site best suited to satisfy “There is a paucity of data regarding Dairy Science, Virginia Tech, says the year agricultural technology program. the needs of the agricultural programs. elite level athletes,” says Diego Villacis, greatest impact will be the change in However, the relocation and con- Facilities to house and manage the MD, orthopaedic surgeon, lead study au- convenience of the dairy facility which is solidation of the agricultural programs production herd will cost $14 million thor and administrative chief resident currently located less than a mile from at Kentland Farm as an opportunity and be paid for through non-general physician at the University of Southern the department’s offi ces and campus. for modernizing facilities, exploring funds. California. “Recent studies also have “This creates challenges for our avenues for future growth and further For more information, email demonstrated vitamin D levels have a teaching and research programs,” James integration of its programs across mis- [email protected], or visit www. direct relationship with muscle power, says. “But the land area is necessary for sion areas, and solidifying agriculture cals.vt.edu/about/dairy-relocation/ force, velocity and optimal bone mass.” the construction of a new entrance to as part of the university’s core. index.html. CMN In this study, researchers measured the serum 25-hydroxyvitamin D levels of 223 National Collegiate Athletic Associa- tion (NCAA) athletes (121 men and 102 women) between June 2012 and August 2012. Overall, 66.4 percent of participants had suffi cient vitamin D levels and 33.6 percent had defi cient levels. Men were 2.8 times more likely to have an abnormal vitamin D level, according to the results, and athletes with darker skin tones also faced a “much higher risk” for insuffi cient vitamin D. African American athletes were 19.1 times more likely to have abnormal vitamin D levels compared to Caucasian athletes, and Hispanic athletes were 6.1 times more likely. According to the study, up to 1 billion people have defi cient vitamin D levels. Vitamin D is found in fi sh, regularly added to milk and dairy products in the U.S., and available as a supplement. For the full study, visit www. researchgate.net/publication/ 263585307_Prevalence_of_Abnor mal_Vitamin_D_Levels_Among_ Division_I_NCAA_Athletes. CMN a2 Milk prepares for U.S. launch

NEW ZEALAND — The a2 Milk Co. debuted in the United States at the Natural Products Expo West March 6-8 at the Anaheim Convention Center in California. More than 2,700 exhibit- ing companies and more than 71,000 industry members were in attendance. “The reception from consumers, retailers and farmers tells us that a2 Milk has a real and signiﬁ cant part to play in restoring conﬁ dence in dairy milk among the many Americans who have reduced their consumption in recent years,” says Jim Smith, U.S. marketing director, a2 Milk. According to the company, ordinary cows produce milk with different beta- casein proteins, called A1 and A2. a2 Milk only contains A2 protein, allowing people who had discomfort when drinking ordinary cows’ milk to drink a2 Milk without the same downsides. a2 Milk will be available in Califor- nian starting April 2015. For more information, visit thea2milkcompany.com. CMN For more information please visit www.cheeseconference.org © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

Cherney Microbiological Services Ltd. earns new accreditation at its New Mexico lab By Rena Archwamety for Laboratory Accreditation (A2LA) plate count, coliform, Listeria and Another is USP 61 and 62 testing, covers most of the same tests Cherney Salmonella tests. However, there a more stringent pharmaceutical-type GREEN BAY, Wis. — Less than six also is accredited for at its Green Bay also are some new offerings and tests testing for which Cherney’s Clovis lab months after the grand opening of laboratory. This will allow the Clovis lab, specifi c to customers at the Clovis lab, is accredited. The company received its second laboratory site, Cherney in addition to its regular testing, to act Matczynski says. the accreditation to serve one of its Microbiological Services’ Clovis, New as a back-up lab for tests done at the “One new in-house offering is afl a- primary customers that makes prod- Mexico, facility has earned accredita- Green Bay location. toxin testing, which looks for spoilage- ucts like xanthan gums and gelling tion for biological testing, which covers The accreditation also will now al- type organisms, mostly mold-related,” agents. a scope of 16 different tests on cheese, low the Clovis facility to provide faster she says. “We see that test a lot for dairy With the new accreditation and dairy and other food products, feeds, service to customers in the Southwest- powders, but in this region, there is a other opportunities, Matczynski says ingredients, dry matrixes and environ- ern region. demand from peanut producers that Cherney’s Clovis laboratory is looking mental samples. “The Clovis lab is serving one of our are required to do that testing before to double its business this year. “We had our grand opening in largest companies that is in the same they sell to the fi nal processor during “We do expect it to be very busy September, and the accreditation was city,” says General Manager Brian Van or after the shelling process.” down there,” she says. CMN completed in February. It was a very De Water. “The same testing that they quick timeline to be able to achieve used to ship to Green Bay, they now that,” says Amanda Matczynski, sales can do in Clovis. It saves a day or two Müller Quaker Dairy introduces ice cream and marketing research specialist, on turnaround.” inspired yogurts made with whole milk Cherney Microbiological Services Ltd. While the Clovis facility could do Based in Green Bay, Wisconsin, testing before the accreditation, many CHICAGO — Müller Quaker Dairy re- or preservatives, and are made with milk Cherney Microbiological Services larger companies are required to per- cently launched new ice cream inspired from cows not treated with hormones opened its new Clovis facility last Sep- form their testing with an accredited yogurt fl avors made with whole milk. such as rBST. tember to be closer to one of its largest laboratory for a higher level of confi - The new Müller yogurt varieties in- “Müller continues to explore combina- cheese clients as well as to establish a dence or customer requirement, Van clude Raspberry Chocolate Chip, Vanilla tions of tastes and textures to offer delicious presence in a strong and growing dairy De Water notes. Bean, Strawberries and Cream and Mint yogurt,” says Brian Hannigan, director of state. (See “Cherney Microbiological “Now we can do that transition and Chocolate Chip. The company says each marketing, Muller Quaker Dairy. Services opens second lab in N.M., of- get those customers on board with us,” new fl avor is a good source of protein Müller ice cream inspired yogurt vari- fers educational services” in the Aug. he says. and an excellent source of calcium for eties are available at retailers nationwide, 29, 2014, issue of Cheese Market News.) The Clovis plant offers a mirror 210 calories or less. The fl avors also are with a suggested retail price of $1.00. The ISO/IEC 17025:2005 accredita- image of many of the standard tests gluten-free with no high fructose corn For more information, visit tion from the American Association done in Green Bay, including various syrup, no artifi cial sweeteners, fl avors mullerquaker.com. CMN

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Let Cherney’s team of technical experts at both locations ensure the safety of your products and the protection of your brand and reputation.

■ Providing a High Level of Personalized Customer Service from Start to Finish ■ Customer Specialized Data Trending & Reporting ■ ISO 17025 and ISO 17043 Accredited Food Laboratory and Proﬁciency Program Provider ■ Mitigating Risk through , Proactive Testing Approaches Extensive Microbiological testing ■ Specialized Services such as Analytical & Environmental Strain Typing & Bacterial Identiﬁcations ■ Offering 4 Different Training Courses with 7 Opportunities to Attend KNOWLEDGE • PRECISION Achieved SUPERIOR CUSTOMER SERVICE Over the years, we’ve built a reputation for developing cheese blends ISO 17025 Cherney delivers solutions, and substitutes for high melt, low melt and fat-free products. accreditation not just results! at our Clovis, NM From blocks of cheese to diced or shredded cheese in any flavor or color, facility! Includes we can supply exactly what you need. We even offer R&D support USP 61 & 62. for new product development. If your products call for pasteurized, processed or imitation cheese, you need to give us a call.

For more information, call 800-269-1901 1110 S. Huron Rd. • Green Bay, WI 54311 P: 920.406.8300 • F: 920.406.0070 A Division of Hormel Foods Corporation | Sparta WI 54656 | Green Bay Testing Facility – #2986.01 Clovis Testing Facility – #2986.03 412 Mitchell Street • Clovis, NM 88101 • P: 575.219.3318 www.centuryfoods.com Proﬁciency Testing Provider – [email protected] • www.cherneymicro.com #2986.02

For more information please visit www.cherneymicro.com For more information please visit www.centuryfoods.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

Best Cheese Corp. Arena Products moves Midwest service center as company grows introduces new By Alyssa Mitchell Designed as an alternative to wax- signifi cant growth in demand in the last lavender cheese coated wood cheese containers, the several years. TOMAH, Wis. — Arena Products Inc., A-640 Cheese Shipper features a knock- With this growth, Arena Products has PURCHASE, N.Y. — Best Cheese Corp., headquartered in Rochester, New York, down design and tough engineering- outgrown its Midwest depot, he notes. Its the exclusive importer of Uniekaas which prides itself as the original maker grade plastic materials. new headquarters in Tomah, at 40,000 Dutch cheese products, recently an- of plastic 640-pound cheese boxes, is Brunhuber notes that plastic boxes square feet, is double the size of its Kendall nounced the introduction of Uniekaas moving its Midwest service center to a weigh less, are easier to clean and stand facility, he adds. Melkbus39 Lavender cheese to retailers larger facility as the company continues the test of time in reusability. With the expansion, Arena Products and specialty cheese shops across the to grow and expand. “You can also fi t more boxes on a will be hiring additional staff, Brunhuber United States. Arena Products — which is in the pro- truck, so its reduced weight creates a notes. The company also plans to put in two Melkbus39 Lavender is a raw milk cess of moving from Kendall, Wisconsin, to signifi cant freight benefi t,” he adds. washer systems, one as a backup, as it works Gouda that is infused with French Tomah, Wisconsin, just 20 minutes away — “The key advantage of the A-640 rests to supply and clean and reuse its boxes. lavender blooms, rosemary and thyme. is a packaging, design and pooling company in its ability to completely eliminate the While fi nancial details of the move The cheese undergoes a 10-week aging with 30 years of experience. Arena Products refurbishing cycle of plywood containers,” are confi dential, Brunhuber says it is a period to maximize the unique fl avors provides a full spectrum of services for the the company notes on its website. “Eas- “signifi cant” investment. and aromas. design and development of customized ily cleaned and requiring no recoating “We’re in the process of retrofi tting “We are excited to add Melkbus39 reusable transport packaging systems. between uses, the A-640 can move directly the building,” he says, noting the com- Lavender to our line of Uniekaas prod- “We were the fi rst and are currently from the cheese plant to the cutting plant pany is leasing the building from Martin ucts,” says Steve Margarites, president, the only all-plastic 640 cheese box sup- and back to an Arena depot for clean- Milk Service. He anticipates the move will Best Cheese Corp. “The extension of plier and provider,” says Mike Brunhuber, ing. Not only does it not have the same be complete in about 90 days. our brand with Melkbus39 Lavender product manager for returnable packag- refurbishing costs associated with wood, Arena Products also has a location in provides consumers with an array of ing at Arena Products. it can also streamline the supply chain. Amarillo, Texas, as the cheese and dairy options when it comes to choosing Brunhuber notes that prior to the Further, the lower tare weight and the industry continues to grow there, Brun- the perfect cheese to compliment any introduction of plastic cheese boxes, three-to-one return ratio means improved huber notes, and the company also has occasion.” the industry used wax-coated wood and shipping effi ciency, whether it’s full or future plans to set up a West Coast depot. Uniekaas Melkbus39 Lavender is stainless steel to transport bulk cheese. empty. Reduced banding and stretch Arena Products also is working on a available for distribution in 11-pound “We came along more than 20 years wrap, along with reduced handling labor second-generation plastic cheese box wheels and can be found nationally in ago and came out with the fi rst full all- during assembly and disassembly, make for further effi ciency improvements, supermarkets and specialty markets plastic 640 cheese box,” he says. “We were it a more cost-effective option.” Brunhuber notes. such as Whole Foods, Earthfare, Publix, the fi rst company to design and supply While the industry still predominantly “The cheese industry is growing, and Safeway, Mariano’s and Kroger. CMN it to the industry.” uses wood boxes, the company has seen we’re growing with it,” he says. CMN

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New Vault Technologies LLC provides software to bring multiple data silos into one app CHICAGO — Vault Technologies LLC opportunities.” puts everything in one spot, showing dairy hedges along with profi tability,” is a new stand-alone software company Vault also acts as a secure conduit for margin and hedge opportunities that Yonkman says. specializing in dairy data analysis that key suppliers and consultants who help make decisions easier.” After signifi cant client use and road was just launched by Rice Dairy LLC, dairies manage their fi nancial health. Vault was originally conceived and testing, the RDMC project team decided a Chicago-based dairy futures broker- Vault empowers industry experts with a developed by Rice Dairy in 2010, when to invest further in building a powerful age fi rm. platform to effi ciently help their clients then-intern Ryan Yonkman created a trial state-of-the-art software tool. In March Designed in particular to help dairy centralize knowledge, data and account- version for his family at Yonkman Dairy 2014 Rice Dairy spun off Vault Technolo- farmers be successful, Vault Technologies ability. In addition, with Vault being a in McBain, Michigan. Upon graduation, gies LLC to serve as solution for Rice Dairy says its software helps provide producers stand-alone company, the software al- Yonkman joined the Rice Dairy team and clients. Vault Technologies is now making a clear picture of previously disconnected lows dairies to work with any broker and along with Aishwarya “Ash” Govil, they the software available industrywide. dairy information. It is bridging multiple clearing house to utilize the software. continued to develop the tools as the For more information, visit www.vault data silos into one convenient applica- “Vault makes it very easy to view RDMC (Rice Dairy Margin Calculator). dairy.com or contact Ryan Yonkman, 312- tion to drive profi table dairy decisions. feed and non-feed costs to have cur- “The producer client list subscribing 492-4250, email: [email protected], or Regardless of dairy market shifts, the rent markets at your fi ngertips,” says to the service grew rapidly as customers Lawson Thalmann, business development company says it puts the power of capital Jake Benson, a Texas dairyman and quickly realized this was an effective manager, Vault Technologies, 847-989- allocation and risk management tools in current Vault user. “The dashboard tool to successfully make and track 7160, email: [email protected]. CMN the hands of milk producers. Vault’s comprehensive analytics Horizon Organic brand expands with new snacks, mac and cheese technology utilizes an individual dairy’s unique operational data to create BROOMFIELD, Colo. — Horizon The new products include: Horizon WhiteWave says labels on the new detailed 2-year revenue and profit Organic, a WhiteWave Foods brand, Super Squeeze pouches, Horizon Organ- products designate which are organic projections that incorporate live market recently announced the launch of six ic Apple Clusters and Fruit Crunchers, and which are made with organic ingre- pricing, margin, hedging and “what if new snack products and mac & cheese Horizon Organic Fruit Snacks, Horizon dients. The organic varieties carry the scenarios.” Vault says its software makes made with organic Horizon cheese. Organic Gluten-Free Mac and Horizon USDA Organic Seal and contain at least this information easily accessible online According to the company, the new Microwaveable ClassicMac. 95 percent certifi ed organic ingredients, and via mobile. products are an extension of Horizon’s “As the demand for convenient, snacks while the made with organic products “This product is a great tool to track mac & cheese and snack lines intro- and meals continues to grow, we’re proud contain at least 70 percent certifi ed revenue and P/L in real time,” says duced early last year. The new products to offer new Horizon products made with organic ingredients. Carson te Velde, a California dairyman fall on the organic spectrum and are the goodness of organic ingredients that The new Horizon products are available and current Vault user. “Vault provides regulated by the USDA’s National Or- meet the needs of today’s busy families,” at grocery stores nationwide. For more infor- the ability to see future profi t margin ganic Program (NOP). says Mike Ferry, president, Horizon. mation, visit www.horizondairy.com. CMN

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DE PERE, WI WEL Companies, Inc. Corporate Headquarters Sanitation and SERVICE and Warehousing Offers . . . WAREHOUSE Heritage Facility NETWORK Warehousing EDGAR, WI • Asset-based transportation and JOLIET, IL so much more... Warehousing LTL consolidation warehouse provider Warehousing • Temperature controlled and dry ProActive Solutions USA can ALLENTOWN, PA transportation and warehousing LTL consolidation maximize your profits by providing Warehousing • Specialists to dairy, food and you with the best possible sanitation beverage industries • Temperature controlled warehouses programs at the most reasonable cost. with cross docking, trans-loading, The quality of your sanitation and rail access capabilities program isn’t measured in dollars. • Customized cheese aging programs WINTERHAVEN, FL You measure it in product quality, • Temperature Controlled and Dry LTL consolidation for • Ability to provide full service logistics, Transportation and Warehousing intra FL Shipments down time, environmental concerns MCDONOUGH, GA Warehousing Truckload, LTL, and dedicated or • Truckload and LTL Services LTL consolidation for • Long Haul and Regional Shipments collaborative transportation and labor costs. Regional Services Warehousing Rail Transloading • Dedicated Services WEL Companies, Inc. utilizes Product Categories the most innovative technology • Food Ingredients Warehousing Transportation available today. Our information • Commodity Chemicals Services: Services: systems include: • Acids • Full EDI transaction capable systems • Alkaline & Chlorinated Alkaline of the innovative TMS AS400 • Caustics • Satellite tracking and Electronic Logs • Defoamers through PeopleNet Interactive • General Cleaners • Real-time online customer order • Hand Sanitizers tracking capabilities • Sanitizers • Document management systems to • Membrane Cleaners reduce paper flow • Laundry Detergents Rick Schlapman Jason Johnson WEL is focused on your goals and • Conveyor Lubricants 800.333.4415 800.333.4415 objectives while providing the most [email protected] [email protected] modern transportation, warehousing, Let’s talk about the “PRO-ACTIVE” and logistics services available. approach in your plant! WEL is an innovative leader utilizing the latest technologies to manage our Providing These Plant Solutions: fleet of more than 400 trucks to deliver • Establishing Cleaning Procedures economical solutions to our customers • Employee Training while maintaining environmentally and socially sustainable solutions through • Cleaning Equipment Recommendations continual investment in people, • Program Monitoring processes and equipment. • Inventory and Cost Controls Let our Food Quality Specialists WEL Companies, Inc. individualize a program for 1625 S. Broadway your plant. P. O. Box 5610 • De Pere, WI 54115 920.339.0110 • 800.333.4415 PROACTIVE SOLUTIONS USA, LLC™ Fax: 920.983.2139 www.welcompanies.com 301 Bridge Street • Green Bay, WI 54303 (800) 279-7761 • Fax (920) 437-4006 www.proactivesolutionsusa.com

For more information please visit www.welcompanies.com For more information please visit www.proactivesolutionsusa.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

Keller Technologies Inc. supplies lactose systems worldwide as company grows

By Chelsey Dequaine ish Honduras (now Belize) where he worked had kwashiorkor, a form of MANTORVILLE, Minn. — Follow- malnutrition caused by protein defi - ing the American Dairy Products ciency in the diet typically affecting Institute’s (ADPI) Award of Merit in young children in the tropics. 2000 for his lifetime contributions Upon returning to the United to the lactose processing industry, States, Keller was determined to use Kent Keller and his company entered his degree in chemical engineering into an asset purchase agreement and his experience in the chemical and a multi-year exclusive consult- industry to help develop lower cost ing agreement with Relco LLC. As proteins that could fi nd their way part of the agreement, the name of back to tropical villages. To better Keller’s company was changed from equip himself for this task, Keller Whey Systems Inc. (WSI) to Keller studied two years at Michigan State Technologies Inc. (KTI). University, focusing on food science, During the term of the agreements, biochemistry and microbiology and Keller assisted in the design of Relco’s completed research on the Fermenta- lactose systems and patented a unique tion of Cheese Whey to a High Protein permeate drying system. The permeate Cattle Feed Supplement. drying patent was later sold to Relco. “I’ve been stuck on whey ever Keller’s non-compete agreement for since,” Keller says. lactose terminated in 2010, and his Even though Keller founded WSI to non-compete agreement covering provide technology for making WPC, he permeate drying expired April 11 of realized the success of whey protein this year. concentrates was going to require an Keller says KTI is again directly economically viable use for the byprod- supplying technology and equipment uct, permeate. At the time, Keller says for manufacturing lactose and dried the most profi table use of permeate permeate. was for the production of lactose. He “The lactose crystals in KTI’s new switched his focus from whey proteins logo emphasize our focus on lactose to lactose production. containing products,” Keller says. “The “My combination of farm back- circle represents our worldwide scope ground, a bachelor’s degree in chemi- of supply. We have found by focusing cal engineering and a master’s degree on doing the best job we possibly can in microbiology has helped us deliver today, the future takes care of itself. the most economical systems for the My experience has been that those production of lactose,” Keller says. we serve can propel us far beyond As KTI grows, Keller says it may what I could have ever envisioned or need another employee with an engi- hoped for.” neering degree and experience in the KTI will introduce its Next Gen- dairy industry. eration lactose systems and permeate For more information, visit www. dryers at the ADPI meeting in Chicago kelltertec.com. CMN For more information please visit www.genmac.com April 26-28. Keller’s lactose technology has been accepted and installed in new lactose facilities in countries such as Finland, New Zealand, Australia, India, Canada, Chile, Brazil and Germany. Keller says KELLER TECHNOLOGIES the list has grown to over 70 lactose and permeate systems. “The Next Generation!” KTI was originally founded in 1980 as WSI with offi ces in Mantorville, Minnesota. Previously, Keller was the “Next Generation” “Next Generation” production manager for the Stauffer Chemical Co. whey processing plant in Lactose Systems: Permeate Dryers: Rochester, Minnesota. Keller says that • Finishing (Coming Soon) facility produced the fi rst commercial quantities of whey protein concentrate • Crystallizing • Less Building Space (WPC) by using ion exclusion. 5H¿QLQJ • Less Energy Usage In 1980, Stauffer made a corporate decision to exit the food ingredients • Drying • Less Browning business. Keller says he was faced • Milling 0RUH3UR¿W with the choice of taking a company • Pharmaceutical transfer to a chemical plant or pursuing something else. He chose the latter. “I was convinced there was a future for the high quality proteins found in Contact: [email protected] whey,” Keller says. www.kellertec.com • 507.635.5600 His passion for new and novel proteins developed when he was in the Peace Corps. Keller says the children in the Mayan Indian village in Brit- For more information please visit www.kellertec.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 12 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

Separator Restorations moves to larger facility, upgrades logo IDDBA offers its By Alyssa Mitchell to factory tolerances to ensure proper Westfalia dairy machines. members up to operation and then precision balanced “We offer in-plant service and mainte- $2,000 for food MOORESVILLE, Ind. — As Separator to industry standard specifi cations. nance by skilled service technicians,” he Restorations LLC continues to expand “Rebalancing will promote smooth adds. “We can locate the best equipment safety certifi cation its product offerings and services, the running, long bearing and drive compo- for customers’ requirements and rebuild company is moving from Indianapolis to nent life for separators,” he says. “We also to the highest standards.” MADISON, Wis. — The International a larger location in Mooresville, Indiana. offer technical support and customized The company’s new location is more Dairy-Deli-Bakery Association (ID- With more than 35 years of experi- solutions for customers’ needs.” than twice the size of its old one, at 6,240 DBA) is promoting food safety among ence, Separator Restorations specializes The company provides OEM parts and square feet, with an additional 6,240 its retail members by reimbursing up in Alfa Laval and Westfalia bowl repair after-market parts for multiple types of square feet available for future use, Mey- to $2,000 annually for food safety- and balancing. The company’s shop is equipment. ers notes. He anticipates the company certified store-level dairy, deli and equipped with the tools needed to restore In addition, Separator Restorations will be moved by the end of this month. bakery managers and employees. equipment to superb working conditions, repairs skim and cream centripetal pumps “The new building is much newer and According to IDDBA, the Food notes Mark Meyers, owner, Separator at a substantial savings over replacement more energy-effi cient in terms of lighting Safety Certification Reimbursement Restorations LLC. with new parts, Meyers adds. The company and heating,” he says. Program (FSCRP) reimburses retail Meyers notes components are refi tted also rebuilds Voith fl uid clutches used in The company is leasing an existing members the cost for food safety ex- building and retrofi tting it to its needs. ams taken in the following programs: The larger side will accommodate ad- • Food Safety Manager Certifica- ditional equipment, and Meyers antici- tion (National Registry of Food Safety pates he will hire additional personnel Professionals) for the shop. • SafeMark (Food Marketing The company also is upgrading its Institute) logo from a simple name in orange to • ServSafe Food Protection Man- gray lettering and an orange swirl logo. ager Certification (National Restau- ■ New, high-efficiency 6,240 sq. ft. facility Meyers notes that as most cheese plants rant Association) (with another 6,240 sq. ft. available for future expansion) have a separator, demand for the company’s • Certified Food Manager (Pro- ■ Better logistics with access on main highway; close to airport products and services has grown tremen- metric) ■ Continued expansion of all parts and equipment dously and will continue to grow. Retail members can submit their reimbursement application at any Specializing in... “Because of the quality of the work we can do and keeping our overhead down, time throughout the year. • Machine Rebuilding FSCRP is a component of Safe • Bowl Repair and we think we can bring a lot of value to Balancing people,” he says. “We provide good work Food Matters!, IDDBA’s year-long • Machine Sales at a better price.” campaign to build awareness about • In-Plant Service specific safety practices that retail- • Parts He adds the new building’s energy • Controls effi ciencies will bring even more sav- ers can do in service departments to • Fluid Clutch Rebuild ings to Separator Restorations and its sell safe food. IDDBA says this year’s initiative PRECISION, VALUE customers. AND TECHNICAL “It’s just really an upgrade all around,” focuses on helping to reduce the pos- SUPPORT EVERY Meyers says. “We’ll continue to add ma- sibility of growth and cross-contami- STEP OF THE WAY! chinery and equipment, and increase nation of Listeria monocytogenes in our parts stock. fresh departments, especially delis. Separator Restorations LLC “We are committed to delivering “Through FSCRP, IDDBA, along with our retail members, builds im- 1515 Hancel Parkway, Suite 100 • Mooresville, IN 46158 • (317) 217-0343 effi cient, reliable services and budget- www.seprestore.com conscious solutions to maintaining the perative food safety awareness and customer’s investment,” he adds. CMN employee skill sets that help further For more information please visit www.seprestore.com ensure the safest foods possible are sold in perishable departments,” says Jonathan Whalley, FSCRP education coordinator, IDDBA. “A retail member THE CHEESE GUYS… pays $200 for an IDDBA membership and can be reimbursed up to poten- Your Total Cheese Sales & Marketing Support Team! tially $2,000 annually. When it comes to food safety, it literally pays to be part of IDDBA.” • Over 80 years of combined experience For more information, visit www. • Expert knowledge in all aspects and applications of marketing cheese iddba.org. CMN • We represent quality manufacturers from all over the U.S. and World • Expertise in imported and Krystal debuts specialty cheeses Cheese Lovers’ • Broad knowledge of club stores and general merchandising programs sandwich line Call one of the experts on ATLANTA — The Krystal Co. has our team today... launched new menu items, including Patrick Spaulding Jay Spaulding a Cheese Lovers’ sandwich line and a Mike Feeney Michael Bauchman Banana Pudding Milkshake. The new Nathan Gorang Rodney Butcher Can you SPOT the extraordinary, Brian Argersinger Jim Andresen products are available through April well-versed team working on your behalf? Suzanne Spaulding Ryan Stahl 26 at participating restaurants. The Cheese Lovers’ sandwich line RETAIL • FOODSERVICE • INDUSTRIAL includes the Bacon & Cheese Krystal, Mushroom & Swiss burger and Triple THE CHEESE GUYS Cheese Krystal with American, Swiss (800) 521-7335 • FAX (810) 227-4218 • Email: [email protected] • Web: www.cheeseguys.com and Cheddar cheese. For more information, visit For more information please visit www.cheeseguys.com www.Krystal.com. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

Avery Weigh-Tronix partners with Nestle for Dairy Farm Institute weighing technology FAIRMONT, Minn. — Avery Weigh- Tronix is delighted to offer their exper- largest dairy market by 2017. Nestle’s is essential to ensure the feed mixer is Tronix has announced a weighing tise to such a respected brand in the DFI will run training courses on new loaded with the correct weight of each technology partnership with Nestle at global dairy industry,” John O’Connell, technologies in modern dairy farm ingredient that has been established by three of Nestle’s China Dairy Farming general manager, Suzhou, says. production for dairy farm staff, manag- the nutritionist,” O’Connell says. Institute (DFI) locations: Shuangcheng The DFI was created to act as a ers and associates. The center also will To ensure high accuracy, ingredient District, Harbin, and Heilongjiang. national center of excellence to sup- run conferences and events designed to and diet managements are increas- “With a long established manufactur- port the rapidly expanding Chinese support the dairy industry. ingly being handled by software. ing, technical support, and R&D facility dairy-farming sector, which is predicted The weighing support from Avery Avery Weigh-Tronix also uses Feed based in Suzhou, China, Avery Weigh- to overtake the United States as the Weigh-Tronix will focus on total mixed Watch software, supplied by Alta- ration diets where accurate weighing Agricorps, to manage and monitor feed. plays a crucial role. For more information visit Study links dairy intake to brain benefi ts “For optimum milk production, it www.agscales.com. CMN LAWRENCE, Kan. — A recent study frontal, parietal and frontoparietal from the University of Kansas Medical regions of the brain were correlated Stonyfi eld introduces triple-layered yogurt Center found dairy intake associated with average daily dairy servings. In with brain glutathione concentration particular, glutathione concentrations LONDONDERRY, N.H. — Stonyfi eld Blueberry, Pacifi c Coast Strawberry, in older adults. in all three regions were positively has launched Oh My Yog!, an organic, Gingered Pear, Apple Cinnamon and According to the study, published in correlated with milk servings, and whole milk yogurt brand made with fruit Orange Cranberry. The American Journal of Clinical Nu- those in the parietal region were also on the bottom, honey-infused yogurt in The yogurts contain 170-190 calories, trition, a reduction in key antioxidants correlated with cheese servings and the middle and a layer of cream on top. depending on the variety, 5 grams of such as glutathione has been noted in calcium intake. “Whole milk is part of the growing fat and 7 grams of protein per 6-ounce brain tissue undergoing oxidative stress In the study’s conclusion, higher food trend of healthy fat making a container. in aging and neurodegeneration. To cerebral glutathione concentrations comeback. It’s recognized as a more As part of the launch of Oh My date, no dietary factor has been linked were associated with greater dairy con- wholesome kind of real food,” says Ben Yog!, Stonyfi eld sponsored an outdoor to a higher glutathione concentration. sumption in older adults. One possible Angeloni, vice president of marketing, music venue and worked with local Glutathione is a powerful antioxi- explanation for this association is that Stonyfi eld. “Fans ask us for full fat yogurt visual artists during South By South dant that plays a key role in the brain’s dairy foods may serve as a good source every day, and we’re excited to deliver West (SXSW) March 17-22 in Austin. capacity for scavenging reactive oxygen of substrates for glutathione synthesis something exceptional with Oh My Yog!” Locals and SXSW attendees were able species and free radicals involved in in the human brain. The yogurt comes in three gluten- to sample Oh My Yog! oxidative stress, says the study. For the full study, visit www. free, certifi ed-kosher fl avors: Mada- For more information, visit Glutathione concentrations in the ajcn.nutrition.org. CMN gascar vanilla Bean, Wild Quebec www.stonyfield.com. CMN

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FMMO The comments also note the unnec- of some industry sectors, those concerns farmers on the basis of a uniform or aver- essary regulatory costs imposed by the no longer exist. Simply put, there is no age price for all milk sold both ensure that Continued from page 1 regulations ultimately can cause families longer a need for the federal government payments to farmers will be made in a to purchase less milk or consume non- to require fl uid milk bottlers to pay a timely manner and will be more refl ective In its comments, the International dairy alternatives and miss the essential higher price for milk than manufacturers of supply and demand conditions than Dairy Foods Association (IDFA) notes nutrients that come from dairy products. of other products.” in the absence of FMMO.” that the FMMO system is particularly In addition, some small dairy process- In its comments, the National Milk Requiring regulated processors, or burdensome to small dairy companies, ing companies are regulated under state Producers Federation (NMPF) says that handlers, to pay minimum prices for milk saying it increases costs, makes small authorities in one location and under a FMMOs have a positive impact on the sub- according to use ensures that there will companies less competitive and hurts federal order in another, IDFA says, not- stantial number of small milk-producing be an adequate level of funds available the fl uid milk business. ing these differences impose a signifi cant entities that exist in the United States. in a federal order pool to pay a minimum AMS defi nes small entities as com- reporting burden, and the companies “Indeed, the orders are conceived, uniform price to all individual farmers panies with fewer than 500 employees. often must pay for costly accounting and designed and implemented for the fun- or cooperative associations of farmers IDFA says while only some of its legal services to interpret the complex damental purpose of doing so for all milk that supply milk to a marketing area, members are small entities, nearly all federal and state regulations. producers delivering milk to handlers NMPF adds. members have customers that are small “FMMOs were created to address regulated under them,” NMPF says. “The Dairy processors that are small enti- entities, and IDFA notes the signifi cant the U.S. dairy industry of the 1930s,” provision of minimum prices paid by ties also benefi t from the stable market impact that the federal order regulations IDFA says. “While there may have been handlers for milk according to use and conditions that are provided by the have on these customers, as well as small reasons at that time to impose market- the subsequent payment to individual orders, which require that fl uid milk dairy companies. intrusive regulations to address concerns farmers or cooperative associations of demand always be met, NMPF says. “Requiring regulated processors to pay minimum prices for milk according to use ensures that all processors will pay the same amount for their single largest cost item, raw milk,” NMPF says. “In the absence of such regulation, large processors would have greater ability to source milk at lower cost due to the much larger volumes they purchase and IME...Your Complete Trusted Equipment Dealer they could sell their processed products at correspondingly lower prices, thus pressuring the operating margins of the smaller processors.” SPECIALIZING IN While processors of milk and dairy products and others frequently allege NEW & REBUILT that the minimum pricing and other provisions of FMMOs raise the price of milk above the level necessary to attract DAIRY & FOOD an adequate supply of milk for processors’ needs in a market area, to the detriment PROCESSING of processors and consumers, objective evidence and analysis solidly refute this MACHINERY AND allegation, NMPF adds. In conclusion, NMPF says the FMMO program provides numerous benefi ts to ACCESSORIES. the many small entities which it regulate, • Over 300 Tanks — From 10 to 50,000 Gallons both milk producers that are small entities and processors of dairy products that • Processors, Kettles & Mixing Tanks — are small entities. 15 to 5,000 Gallons “Accordingly, NMPF believes that • Positive & Centrifugal Sanitary Pumps no change to the program is needed for • Freon or Ammonia Refrigeration Compressors the purpose of reducing any signifi cant Come Visit Our Booth #608 • Receivers, Condensers, Coolers & Evaporators economic impact of program rules upon April 22-24, 2015 • Ice Builders & Chillers a substantial number of small entities,” At the Alliant Energy Center • HTST Systems, Custom Built w/New Controls the organization says. Madison, WI • Homogenizers, CIP Systems & Products Conveyors Meanwhile, in its comments, the or… Wisconsin Cheese Makers Association • Flow Meters, Instruments, Motor Controls & VFDs (WCMA) argues against the dry whey Visit our Facility • Rapid Response Milkoscope Milk Testers In Deerfield, WI value in the Class III price for cheesemilk Only 20 Minutes From Show. & Much More! in FMMOs. Free Transportation by Appointment. We Offer In-house Design & Engineering Services WCMA notes that nearly every WCMA Call 608-764-5481. For New Plant Startups & New Machinery Lines manufacturer is a small business by the To Supplement Your Needs; government standard. Rigging & Complete Plant Liquidation Services. In a previous survey by WCMA, 78 ASA Senior Appraiser on Staff for Appraisals, manufacturing sites reported no capacity VISIT OUR Auctions or Liquidations to dry whey, yet the Class III milk price EXTENSIVE WEBSITE: includes the value of dry whey in its www.imexchange.com “other solids” computation, WCMA notes. Even manufacturers that process For whatever you need, whey into whey protein concentrate give IME a call! (WPC) don’t earn the value of dry whey, WCMA says. “Revenues from 34 percent WPC P. O. Box 438 • 214 N. Main Street • Deerfield, WI 53531 • PH: (608) 764-5481 • FAX: (608) 764-8240 sales were 50 cents below dry whey in EMAIL: [email protected] • WEBSITE: www.imexchange.com January 2014 but fell to over $1.50 lower than dry whey by November and have For more information please visit www.imexchange.com Turn to COMMENTS, page 15 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

Judges needed for this year’s World Dairy Expo Championship Dairy Product Contest

MIDDLETON, Wis. — Judges are be- • MATC Culinary School and UW- these future chefs.” related programs at the UW-Madison, ing sought for this year’s World Dairy Madison — WDPA will conduct a portion WDPA will donate non-winning UW-Platteville and UW-River Falls. High Expo Championship Dairy Product of the judging for the World Dairy Expo entries to the Culinary Arts School for school seniors who will be entering one Contest, sponsored by the Wisconsin Championship Dairy Product Contest classroom training and education. The of the programs are also eligible. Dairy Products Association (WDPA). on Aug. 18-19 at the Madison Area ice cream, sherbet and whey judging WDPA also donates $2,500 to the The contest will be held Aug. 18-20 in Technical College (MATC) Culinary will take place Aug. 20 at UW-Madison’s National Collegiate Judging Contest. Madison, Wisconsin. School. The MATC site affords student Babcock Hall. • Charitable organizations — WDPA Marianne Smukowski, Wisconsin chefs the opportunity to closely observe • Scholarships and donations — will continue donating contest product Center for Dairy Research, is the head and interact with the contest judges WDPA annually funds two scholarships — to various charities, including the judge and will lead all contest judging. In throughout the day. the $2,000 Dr. Robert Bradley Scholarship Ronald McDonald House and Second addition to Smukowski, WDPA is seeking “The MATC judging site has been and the $2,000 Wisconsin Dairy Products Harvest Food Bank. judges for these products: a win-win situation for MATC and the Association Scholarship — as a result of Contest entry forms will be mailed • Cheese and butter — 14 judges Wisconsin Dairy Products Association,” this contest and an auction of the win- to dairy plants in early July. All entries needed Legreid says. “Our judges enjoy interact- ning cheeses on Tuesday, Sept. 29, during must be shipped the week of Aug. 10. • Yogurt — 4 judges ing with the MATC Culinary Arts School the World Dairy Expo. Eligible students For more information con- • Ice cream and sherbet — 8 judges staff and students. It’s a great way to include any undergraduate in the food tact WDPA at 608-836-3336, email: • Whey products — 2 judges promote outstanding dairy products to science, dairy science or dairy industry- [email protected]. CMN • Cottage cheese, sour cream and sour cream dips – 6 judges • Fluid milk and cultured buttermilk — 8 judges Interested parties should send their resumes to Wisconsin Dairy Products Association, 8383 Greenway Blvd. #130, Middleton, WI 53562 by May 8, 2015. A WDPA contest committee will review all resumes and select the judges. This year’s contest will have 68 different categories, encompassing a wide range of dairy products that include cheese, butter, milk, ice cream, yogurt, whey, cottage cheese, sour cream, whip- ping cream and more. “Each year this contest surpasses our hopes and expectations. Its growth rate has been unprecedented,” says WDPA Executive Director Brad Legreid. “Last year, over 1,080 products were entered in our contest, representing companies of all sizes throughout North America and other countries.” In conjunction with the contest, Heat and pressure WDPA will once again be teaming up with from above a number of other organizations this year: IF YOUR FIRST SEAL and below • World Dairy Expo — World Dairy create two Expo will be working with WDPA to DOESN’T DO THE JOB, superior seals. promote this contest on its website then try a machine and will include the contest’s Grand Champion with other expo honorees at WITH TWO. its prestigious Dinner with the Stars. What do bad seals really cost? Rework. Returns. Food safety problems. Lost customers. Supervac automatic belt vacuum chamber packaging machines feature a Double Biactive high-pressure sealing system that provides two COMMENTS superior seals to every bag, virtually eliminating leakers Continued from page 14 and the problems they cause. Superior seals are just the start. Supervac machines been more than $1 below dry whey since reduce last June,” the comments say. labor costs while increasing WCMA concludes that the dry productivity. Their ergonomic design allows a single operator to load, style and run the packages. Supervac’s exclusive Expansion whey value should be removed from Cushion reduces evacuation times by up to 30%, regulation, replaced with the value of pushing the operator to keep up with the machine separated, raw wet whey. and resulting in more packages at the end of the day. “Smaller plants that cannot invest Their small footprint allows the Supervac to fit into in whey processing will do what they tight areas where other machines cannot. Its low cost must — what they’ve already done — Supervac GK662B, of ownership and stainless steel construction make and that is make value-added cheeses AT15 Shrink Tank and BL15 Drier Supervac the smart choice. to survive,” WCMA says. “If they don’t find added revenue on the cheese www.reiser.com side, they depart the market. But at Reiser least their ﬁ ght to succeed will be in Canton, MA • (781) 821-1290 the free marketplace, and they won’t Reiser Canada Burlington, ON • (905) 631-6611 fail because of a federally-mandated 2014 Class III price, loaded with an unfair dry whey value, bled them dry.” CMN For more information please visit www.reiser.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 16 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

UF Over the last decade, CDR has studied variability in the fi nal product. “Cheesemakers don’t standardize types of curd washing procedures and In the UF membrane, cheesemakers lactose in milk,” Lucey says. “Think Continued from page 1 the use of membrane fi ltration in cheese remove water, lactose and anything dis- about controlling or standardizing the production. Combining curd washing and solved in it. UF milk is more condensed milk. Figure out the lactose-to-protein condensing the milk using ultrafi ltration. ultrafi ltration for cheesemaking seemed and improves the cheese yield. For ex- ratio you want, adjust that in the milk “The big advantage is the savings of to be the next logical step. ample, if a cheese had 3 percent protein, and make the cheese. Then there is no water usage,” he says. “Cheesemakers “We’ve been making adjustments, it would have 3.5 percent protein when need for curd washing.” are already taking water out of whey us- but we said use this ultrafi ltration using UF milk, according to Johnson. When cheesemakers control lactose ing membranes and reusing it within the technology to make adjustments in the Lucey says the technology can be in the milk it is easier to control the dairy plant, but we are removing water out milk,” says John Lucey, CDR director. utilized with any cheese. For cheeses cheese. Lucey says not to focus on the of milk and adding it back after removing “It’s a paradigm shift for cheese plants. such as Cheddar, cheesemakers can use total amount of protein or fat ratio, but the lactose – that’s news. This technology It may take a while for cheesemakers to the technology for consistency. to factor in the lactose level. will help a lot, especially with the current understand the value of this process. We “It’s a change in approach to get “Lactose contributes to the acidity, water shortage in the West. You have to buy are making them aware of this as an op- better control in the cheesemaking which is important in defects and tex- tap water and pay to get rid of it. Why not portunity, that this approach has value process,” he says. ture,” he says. “If you control the lactose use the water that came from the cow?” and demonstrating that value to them.” Lucey says historically, cheesemakers in cheesemilk, you are setting yourself Another advantage of the technol- Johnson also says the technology were more interested in fat and protein and up for successful cheese. If you ignore ogy is the reduction of whey volume. is signifi cant in the cheese industry standardized cheesemilk for total solids it, you can run into defects like having Companies will not be using tap water because using UF milk standardized in the milk to a protein-to fat-ratio, never to wash the curd.” to dilute the lactose. to a lactose-to-protein ratio reduces pH bringing in the lactose part of the process. If done in a plant, which CDR recommends, cheesemakers can use permeate, run the permeate through the nanofi ltration membrane and use that water instead of adding tap water. Once the milk is made, Johnson says it can be put in the vat to make the cheese. “Cheesemaking effi ciency increases,” Johnson says. “This technology will streamline cheesemaking. We can control the pH in tight limits and prevent excess acid cheese. The milk would be perfect so cheesemakers can get what they need for pH purposes.” Johnson provides an example: when making Gouda, cheesemakers remove 25 percent of whey and add water back. Using standardized UF milk eliminates that step altogether. The issue with too much acid production isn’t in cheesemilk, but in the fi nal product. The cheese can be brittle, taste acidic, may not melt properly or there could be calcium lactate crystals. “Using ultrafiltration is state-of- the-art, but standardizing the milk to a lactose-to-protein ratio is not,” Johnson says. “We can better control the pH and get to the point of making cheese faster because of the limited amount of sugar.” When factors such as lactose, fat and protein are controlled, cheese manufacturers are able to produce the same cheese daily. Johnson says CDR is working on determining milk lactose amounts based on how much protein is in the milk. “In the times we’ve completed this technology in the lab it has worked beautifully,” Johnson says. “We are excited about it. We think this could be the way of the future.” He adds there is a lot of interest, but to CDR’s knowledge this technology has not been used yet in commercial cheese production. CDR also has overcome challenges using UF milk to eliminate the difference in all-around quality from traditional processes. CDR is continuing to work on the lactose-to-protein ratio cheesemakers should use in cheese varieties and plans to be able to provide hard data. “The goal is putting in a better process to standardize the milk to eliminate inconsistences,” he says. “The best outcome of CDR is giving cheesemakers technology to facilitate them to make more constant quality cheeses.” CMN For more information please visit www.tetrapak.com/cheese © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS

CALIFORNIA CPHA says that if the quota system USDA, that “would fundamentally alter could be added to the California order is to be maintained in any California the pricing that has been available to that removes the trade barrier and re- Continued from page 1 FMMO, it should also preserve the quota Nevada raw milk shippers ... and would tains the plant-blend status historically exemption treatment for the producer- frustrate Ponderosa’s investment in afforded to Nevada milk, “so that out- Rockview Dairies Inc., Downey — and handlers, as these exemptions are the Nevada, which was made against the of-area producers are not subsidizing Ponderosa Dairy, which is located on result of a series of years’ worth of backdrop of the California system.” quota for California producers.” the border with California in Amargosa legislative compromises and business Echoing the Dairy Institute’s stance, USDA will hold three outreach Valley, Nevada, and supplies fl uid milk structuring decisions. Ponderosa Dairy says the co-ops’ have not meetings in California next month to to California, submitted alternative “The industry has come to rely on the presented suffi cient evidence of a need provide a forum to review proposals proposals in response to USDA’s request. current pooling system, with producers to promulgate an FMMO in California. It received regarding a possible Califor- Dairy Institute says “there are no of all types structuring their businesses also maintains that Nevada raw milk does nia federal order. The meetings will signifi cant disorderly marketing condi- to best utilize the quota system and any not cause disorderly marketing for Cali- begin at 9 a.m. on three dates: Tuesday, tions that warrant” a California FMMO available quota exemptions,” CPHA fornia, and the co-ops’ proposal “erects a May 5, at California State University, proposal or hearing. says. “Just as producer-handlers have trade barrier” that discriminates against Chico; Wednesday, May 6, at Piccadilly Recognizing that USDA may proceed benefi ted from their quota exemp- out-of-area milk producers. Inn Airport, Fresno; and Thursday, with an FMMO hearing, however, Dairy tion, producers have benefi ted from Ponderosa Dairy recommends that May 7, at Los Angeles County Farm Institute has proposed a federal order increases in their allocated quota and if an FMMO hearing is held, a provision Bureau, Palmdale. CMN plan patterned after the other 10 federal ability to purchase additional quota. If orders now operating across the United the exemptions were not maintained States, while the plan proposed by the in the new system, then the producer- three co-ops contains fundamental handlers should be compensated with features not found in the other orders, some type of exchange for regular quota Dairy Institute says. that recognizes the additional value that Under Dairy Institute’s plan, pooling the exempt quota gave to the producer- would be administered the same as it is handlers.” with all other federal orders, but under In addition, CPHA proposes that KEEP YOUR COOL. the co-ops’ plan, pooling would be man- the degrees of family consanguinity be datory, Dairy Institute notes. removed to allow for a continuation of Refrigerated transport and cold storage “If a new FMMO is adopted for Califor- transfers within the family defi nition. made easy with Roehl. nia, it should be structured and operated “This would allow for the producer- like all the other federal milk marketing handlers to continue to maintain the orders,” says Rachel Kaldor, Dairy Insti- CPHA as a family-run organization so tute’s executive director. “But the co-ops long as they do not transfer the entities Roehl is a temperature control transport company with the refrigerated are proposing a plan that ‘cherry picks’ out of the family ownership structure,” capacity and cold storage to meet your needs. You make it and we’ll take care of the rest. Choose Roehl as your trusted supply chain partner for from the current state system, creating CPHA says. refrigerated products. a hybrid federal system that would put Meanwhile, Ponderosa Dairy in its California’s dairy industry at a competi- proposal notes that as an out-of-state Explore our refrigerated, dry van and tive disadvantage with other states. dairy, it has not been able to purchase flatbed truckload services, cold storage Creating a different set of rules for or own quota under California’s program and logistics solutions. For more California would make the state’s dairy — but, alternatively, it is permitted to information, visit roehltransport.com industry even less competitive in national receive the plant-blend price for its or call 800.826.8367. and international markets, ultimately milk, the average of class utilization hurting producers and processors alike, for the plant. Kaldor adds. While the three co-ops’ have pro- She says consideration of a new posed that Nevada milk should receive federal order for California “will be a the lowest of two blend prices, accord- long and deliberative process, with an ing to Ponderosa Dairy’s comments to For more information please visit www.roehltransport.com opportunity for all participants to be heard. We look forward to the discussion.” CPHA says that with the co-ops’ proposed California FMMO language, “all of the current producer-handlers who hold exempt quota from pooling would be subject to pooling, eliminating nearly all of the value in the investments and strategic business decisions they made got over nearly 50 years to maintain their respective exempt quota.” Your Robotic bot? CPHA urges preservation of the Stop by www.got-bot.com exempt quotas that have become the Booth backdrop against which remaining Automation # 714 producer-handlers have invested and structured their businesses, in addition to the current proposal for exemption EXPERTS for producer-handlers with production less than 3 million pounds per month, Learn about Robotics & Automation Recognized the association says. System “In essence, this would grandfather Stage A, for the Cheese Making Processes and Integrator April 22 Packaging from our very own into a new California FMMO the exempt at 3pm treatment for the producer-handlers who robotic expert at Quest Industrial, LLC have invested in this exemption,” CPHA the Ideas Showcase! www.got-bot.com 608.325.5850 says. “Preservation of the producer-han- 303 North 29th Ave. dler assigned exempt quota would also Monroe, WI 53566 leave in place the proposed exemption for smaller producer-handlers (under 3 WWW.GOT-BOT.COM million pounds per month) to potentially qualify as exempt from the pool as well.” For more information please visit www.got-bot.com © 2015 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]) 18 CHEESE MARKET NEWS® — April 17, 2015 PEOPLE

3-A Sanitary Standards Inc. announces 2015 Student Travel award recipients McLEAN, Va. — 3-A Sanitary Stan- about hygienic design for food process- dards Inc. (3-A SSI) has announced the ing equipment and systems. recipients of the 3-A SSI 2015 Student “The 3-A SSI program gives these fu- Service Travel award. ture food industry professionals a great Recipients will participate in the opportunity to gain in-depth knowledge Your One Stop 3-A SSI education program, “The Bridge about hygienic equipment design in the Equipment to Hygienic Design”, and related events real world and network with a diverse Centrifuge May 11-14 at the Clarion Hotel and Con- group of industry leaders,” says Carl vention Center in Milwaukee. Buell, 3-A SSI chair (Leprino Foods). Source Parts 2015 awards recipients include: Di- Candidates for the 2015 awards ana Ayala, Texas Tech University; Bren- demonstrated interest and commit- da Inestroza, Texas Tech University; ment to food safety and quality as a stu- We specialize in the service, repair and Marie Limoges, University of Vermont; dent enrolled full-time in a food tech- Alfa Laval Tetra Pak remanufacturing of , Zachary Metz, University of Minnesota; nology, food science, dairy science or and Westfalia centrifuges. Separators, Inc. Morrine Omolo, University of Minne- other closely related program (under- keeps your equipment in production and sota; Katelyn Ortega, Texas Tech Uni- graduate or graduate level) at a college running efﬁciently. versity; Martha Pena, Texas Tech Uni- or university in the U.S. or Canada, 3-A versity; Alejandra Ramirez-Hernandez, SSI says. Award recipients were select- 24/7 Parts & Service Texas Tech University; Celina To, Cal ed by a 3-A SSI review committee based Poly San Luis Obispo; and Qing Wang, on a personal essay, ofﬁ cial transcripts Bowl Repair/Balancing University of Delaware. and letter of recommendation from a Centrifuge Controls According to 3-A SSI, the program faculty member or department head. is intended to help motivated, career- For more information, visit www.3- Variable Frequency oriented students to participate in the a.org. For sponsorship details, con- Drives annual education program of 3-A SSI tact Tim Rugh, Executive Direc- and gain comprehensive knowledge tor, 3-A SSI, at 703-790-0295. CMN All Star Association elects new board members at 57th annual convention

LEXINGTON, Ky. — All Star Associa- na; the Purchasing Award (large com- tion Inc. held its 57th annual conven- pany) was given to Lakeview Farms tion March 18-22 at The Westin La Palo- in Delphos, Ohio; and the Purchasing ma Resort and Spa in Tucson, Arizona. Award (small company) was given to President Chris Hackman and Execu- Titusville Dairy in Titusville, Pennsyl- tive Director Jeff Sterne presided, while vania. new board members were elected. The following were recognized with Newly elected board members are Quality Assurance awards: Richard Shehadey of Producers Dairy in • Best Milk: Super Store Industries, (800) 233-9022 Fresno, California, and Brian Perry, of Fairfi eld, California www.separatorsinc.com Perry’s Ice Cream in Akron, New York. • Best Ice Cream: Gifford’s Ice The Member of the Year award was Cream, Skowhegan, Maine For more information please visit www.separatorsinc.com given to Sarah Farms in Yuma, Arizo- • Best Buttermilk: BGC Manufactur- ing, Tyler, Texas • Best Sour Cream: Turner Dairy, Pittsburgh Innovation, Dedication, and • Best Cottage Cheese: Upstate Ni- Integrity Every Step of the Way! agara, West Seneca, New York • Best Yogurt: North Country Dairy, North Lawrence, New York Our winning combination of experience, technology, and state-of-the-art • Best Ice Cream Mix: Producers equipment will take your business to a higher level in the domestic or international marketplace. Dairy, Fresno, California • “Dr. Henry Randolph” Most Im- • Over 30 Years of Experience • Value-Added Services proved Plant: BGC Manufacturing, Ty- • Efficient and Cost Effective ler, Texas The supplier of the year “Thorough- MSS Equipment & Services: bred Award” was given to International • Membranes (RO, UF, NF, MF) • Fabrication Food Products in Fenton, Montana, • Engineering • Pilot Testing • Field Installation while the John D. Utterback Annual • Project Management • Membrane Testing • Replacement Parts • Process Design • Feasibility Studies • Troubleshooting College Scholarship awarded $15,000 • Automation • Consulting • Technical Seminars evenly to the fi ve member employee de- • Systems Integration • Comprehensive Plant Surveys pendents. • Control Upgrades In addition, Country Pure Foods was the Innovative Product award winner for its Sunset Sip, a 4-ounce, 100 percent vegetable juice blend meeting school requirements for daily vegetable requirements. The All Star Association started P. O. Box 998 • 1430 Second Street North • Wisconsin Rapids, WI 54495 in 1958 and has over 280 member (715) 421-2333 • Fax (715) 423-6181 Email: [email protected] • Web: www.mssincorporated.com companies and affi liates representing more than 450 plants in 48 For more information please visit www.mssincorporated.com states, Puerto Rico and Canada. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 19 PEOPLE

Dairy Council of California appoints Christopher Eckerman receives the new board members for two-year term Wisconsin Cheese Originals scholarship SACRAMENTO, Calif. — Executives plishments that will not only assist Dairy MADISON, Wis. — Christopher man hopes to apprentice this sum- from Leprino Foods, Schreiber Foods, Council of California in its effort to reach Eckerman, a University of Wisconsin- mer in the Babcock Dairy Plant under Dean Foods and Maddox Dairy Ltd. have more kids and parents, more times and Madison student aiming to develop his Master Cheesemaker Gary Grossen. been appointed to the Dairy Council of in more ways, but will also contribute to own brand of sheep milk cheeses, was His long-term goal is to continue the California board of directors by Karen our charge to continue to elevate milk selected by industry leaders as the family farm and craft his own brand of Ross, secretary, California Department and dairy foods’ health portfolio as an es- recipient of the 2015 Beginning Chee- seasonal sheep’s milk cheeses. of Food and Agriculture (CDFA). sential part of a healthy diet,” says Tam- semaker Scholarship from Wisconsin Wisconsin Cheese Originals says New board members are: Peggy Poole, my Anderson-Wise, CEO, Dairy Council Cheese Originals. Wisconsin is the only state to require vice president of research and develop- of California. This marks the sixth year Wisconsin cheesemakers to be licensed, an ment, Leprino Foods; Mark Webster, According to Dairy Council of Califor- Cheese Originals has offered a $2,500 18-month process that involves atten- plant manager, Schreiber Foods; Veron- nia, each new board member will serve a scholarship to a beginning cheesemaker. dance at ﬁ ve university short courses, ica Rendon, director of ﬁ eld marketing, two-year term and help guide and oversee Eckerman is majoring in food sci- 240 hours of apprenticeship under a west region, Dean Foods; and Stephen D. the company through the implementa- ence. He grew up on a sheep farm of licensed cheesemaker and passing Maddox, owner, Maddox Dairy Ltd. tion of its strategic plan, which includes 200 milking ewes in Antigo, Wisconsin, a written exam at the Wisconsin De- “Each individual comes to the table a wide range of nutrition education ini- and is a member of the Dairy Product partment of Agriculture, Trade and with a range of experience and accom- tiatives and dairy advocacy efforts. CMN Evaluation Team on campus. Ecker- Consumer Protection (DATCP). CMN USDA appoints new members to milk promotion board

WASHINGTON — Agriculture Secre- tary Tom Vilsack recently announced the appointment of eight members to fi ll vacancies on the National Fluid Milk Processor Promotion Board. The terms for these appointees will begin July 1 and will expire June 30, 2018. Newly appointed members are: Brian P. Linney, Sterling, Virginia (Re- TRUST THE FIRST gion 3); Greg Schwarz, Dallas, Texas (Region 8); John D. Cox, Millersville, Pennsylvania (Region 15); Lewis R. Goldstein, Viroqua, Wisconsin INSTALL (at-large, processor); and Subriana Pierce, Corona, California (at-large, general public). Reappointed were: Brad Anderson, THE BEST Charlotte, North Carolina (Region 6); Gary L. Aggus, Springfi eld, Missouri (Region 9); and Sandra Kelly, Phoe- nix, Arizona (Region 12). The National Fluid Milk Processor ® Promotion Board is composed of 15 fl u- SÜDMO 365IT COMPLETE PMO id milk processors from 15 geographic CHEESE CURD & TANK OUTLET MIX PROOF VALVES regions and fi ve at-large members. At least three at-large members must be fl uid milk processors and at least one must be from the general public. CMN ɒFirst PMO mix proof valve with less than a full port leakage chamber to meet 3-A standards Dairy Council CEO ɒEHEDG certified Type EL Class I for in place cleanability accredited by ASAE ɒPatented deflector provides a true mechanical barrier for secure separation of product / CIP SACRAMENTO, Calif. — Tammy An- ɒ,QWHOOL7RS&RQWURO8QLW derson Wise, Dairy Council of Califor- - Provides required feedback to meet PMO nia CEO, has earned Certifi ed Asso- - Fast and easy setup ciation Executive (CAE), the highest - IP65, IP67, IP69 protection classes professional distinction awarded by TYPE EL - CLASS 1 August 2012 the American Society of Association Arla Foods’ Hollandtown Dairy in Executives (ASAE). Kaukauna, WI automated its cheese According to the Dairy Council of vats with Pentair Südmo valves, California, CAE certifi cation requires including the 365it Complete PMO Cheese Curd Outlet Mix Proof Valves. three years of experience in associa- To discuss your applications and tion management, a minimum of 100 SEE US AT WCIC - BOOTH 516 our success stories, contact hours of professional development, the 262.725.9026 or [email protected] passing of a stringent written examina- tion on association management and WWW.SUDMONA.COM pledging to uphold the association’s code of ethics. ASAE has 21,000 members with 4,000 holding the CAE credential. CMN For more information please visit www.sudmona.com © 2015 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]) 20 CHEESE MARKET NEWS® — April 17, 2015 PEOPLE

Obituaries Edwin L. Fisher SHEBOYGAN, Wis. — Edwin L. Fisher, 96, in Chicago on the Wright Aero aircraft author of “The Cheese Factories of Sheboy- engines used in B-29 bombers. This high gan County,” died March 7 at St. Nicholas priority work exempted Fisher from mil- Specialty Membranes for Dairy Applications Hospital in Sheboygan, Wisconsin. itary service. Fisher was born Jan. 25, 1919, on a His career included working for Fair- farm three miles west of Omro, Wiscon- banks, Morse & Co. and Kohler Co. from sin, the son of Glen and Eunice (Harvey) which he retired in 1983. Fisher. In September 1941, he married Fisher’s farm background and an in- Process and Marjorie Koch of Madison. terest in history led him to write “The Polisher RO, NF After graduating from the Univer- Cheese Factories of Sheboygan County,” 10K and 5K UF, and sity of Wisconsin-Madison, where he main 1992, for which he received an award MF Membranes jored in mechanical engineering with a from the Wisconsin State Historical So- Milk and Whey Protein special interest in internal combustion ciety. Concentration. Milk Solids engines. During World War II, he did de- He is survived by his children, grand- Concentration, De-ashing, velopment work for the Chrysler Corp. children and great-grandchildren. CMN Preconcentration, and Permeate Polishing. Norman Maier BROOKFIELD, Wis. — Norman him to own the Wisconsin Championship Raymond Maier, 87, died April 4. Cheese Co. for 26 years. Maier was born Feb. 23, 1928 in Maier is survived by his wife Mary, Thorp, Wisconsin, to John and Helen his children Susan (John) Friedmann Maier. He graduated from the College and Sharon (Ronald) Powell. Toray offers a suite of leading edge membrane elements applying latest innovations in membrane of Agricultural and Life Sciences at the In lieu of fl owers, please send dona- chemistry and element construction techniques University of Wisconsin-Madison. Maier tions to Toastmasters International at for use in dairy applications ranging from and Mary Lee were married in 1954. www.toastmasters.org/About/Ralph- Microfiltration and Ultrafiltration to Nanofiltration and Reverse Osmosis. Maier’s passion for the dairy state led C-Smedley-Memorial-Fund. CMN Toray dairy process products are: USDA Accepted, 3A/FDA compliant. Made in America. Kenneth E. Mattes MANITOWOC, Wis. — Kenneth E. ceded him in death in November 1963. Mattes, age 86, of Manitowoc, died On Nov. 8, 1969, Mattes married La- Innovation. Contacts: March 6 at Manitowoc Health and verne (Jaeger) Siegel. Madalyn Epple Toray Membrane USA Rehabilitation Center in Manitowoc, Mattes was a lifelong member of Quality. ph. 952 484 9233 Madalyn Epple [email protected] Product Manager – Specialty Wisconsin. the cheese industry. His father owned a Expertise. Lee Telin Separations Mattes was born July 21, 1928 in factory outside of Collins, Wisconsin. In ph. 715 205 5991 Poway, CA 92064 [email protected] Manitowoc, son of the late Roland and 1960, he became a partner in the busi- Mark Chilton www.toraywater.com Freida (Berkholtz) Mattes. He gradu- ness that manufactured longhorn ched- Toray Membrane Europe ph. +44 (0) 7793 287 505 ated from Valders High School in 1946. dar, Italian mozzarella and provolone. [email protected] On June 24, 1950, Mattes married the They sold the business to Foremost former Beatrice Hackbarth. She pre- Farms but continued to work there. I For more information please visit www.toraywater.com Survivors include his wife, children, grandchildren and great-grandchildren. CMN Over 75 Years Helen Tuschen MADISON, Wis. — Helen Henrietta of Setting The Tuschen, 89, passed away at Select Hospi- tal in Madison, Wisconsin, on March 18. Tuschen was born on June 25, 1925, Standard of Excellence to Frank Cline and Clara Pulvermacher in Dane, Wisconsin. She worked on the United Industries is the technology leader family farm until she completed her manufacturing 100% laser-welded tubing! freshman year at Lodi High School. She then moved to Madison where she • Experience, Stability & Reliability worked at Oscar Mayer for 15 years. • Manufacturing Stainless Steel Tubing up to 8" OD She married Joseph Tuschen of North • Extensive Inventory Available for Immediate Shipping Bristol, Wisconsin, on Aug. 27, 1949, at Holy Redeemer Catholic Church in Madison. Demanding application environments call for the highest quality tubing. In 1966, Tuschen became offi ce man- It has been proven that laser-welded tubing outperforms TIG welded ager for the fi rst milk reload in the state of tubes, and United Industries has been perfecting its laser welding Wisconsin for Prairie Milk Transfer where capabilities since 1992. she worked until 1982. She also assisted in the family wholesale and retail produce business. Additionally, Tuschen worked 100% Made seasonally at Wisconsin Cheeseman and in the USA 1546 Henry Avenue • Beloit, Wisconsin 53511 Oconomowoc Canning Co. Phone 608.365.8891 • Fax 608.365.1259 • www.unitedindustries.com She is survived by children Steve Tuschen, Rose-Mary Tuschen, Karen For more information please visit www.unitedindustries.com Justesen and Larry Tuschen. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 21 PEOPLE

Obituary Comings and goings ... comings and goings ... comings and goings

BioSafe Systems recently hired State Fair Dairy Promotion Board and Ventures, Land O’Lakes Inc. Hans O. Geissbuhler Melissa Carserino as research en- Wisconsin Farm Bureau Federation. Tetra Pak, Lake Geneva, Wis- LAMONT, Wis. — Hans O. Geiss- gineer/project manager to focus pri- Haden & Custance, Auckland, consin, recently announced George buhler of Lamont Township, Wiscon- marily on new product development, New Zealand, has announced Martin Schwinghammer has retired as sales sin, died on March 19 at Lafayette including vendor relations. Carserino Kirk left his role as general manager, manger, Tetra Scherping. Schwing- Manor in Darlington, Wisconsin. comes to BioSafe from Chemtura Corp. sales/marketing, April 15. Kirk will be hammer was responsible for selling Geissbuhler was born on July 25, where she worked as a technical sales taking a senior role with another New Tetra Pak CPS cheesemaking equip- 1925, in Willow Springs, Wisconsin, service engineer and product and mar- Zealand-based company. ment, systems and projects. He began to Fred and Minnie (Locher) Geiss- ket analyst. In her new role, Carserino Land O’Lakes Inc., Arden Hills, his career in the cheese industry in buhler. He graduated from Darlington will engineer and develop new prod- Minnesota, named Tim Scott as senior 1976 as a laboratory supervisor for a High School in 1943. He was a U.S. ucts to add to BioSafe’s product line vice president and chief marketing Kraft Foods plant in Melrose, Minne- Army Veteran and served during World for agriculture, horticulture, and meat offi cer as of April 22. Scott will lead sota. Later, Schwinghammer became War II from 1944 to 1946. Geissbuhler and poultry. She also will assist in the brand strategy and execution across the cheese production supervisor su- was awarded a Purple Heart for the day-to-day management of production Land O’Lakes’ family of brands in pervising the production of Parmesan wounds he received in action in and procurement schedules. agribusiness and food production, cheese. He went on to work for Modern Germany. Dairy Business Association including Land O’Lakes Dairy Foods, Craftsmen’s Milk Association in Wat- Following the war, he attended (DBA), Green Bay, Wisconsin, has Purina Animal Nutrition and WinField kins, Minnesota, as cheese production UW-Platteville to study bacteriol- announced Nicole Barlass as director Solutions. He joins Land O’Lakes after supervisor. Schwinghammer briefl y ogy and dairy. Geissbuhler was of member relations. Barlass attended leaving his roles as president and CEO, worked as a sales representative for a cheesemaker for 30 years. He the University of Wisconsin-Madison International, McGarryBowen. Scott Osmonics representing that line of re- also worked as a milk inspector where she majored in agriculture will oversee branding and marketing verse osmosis and ultrafi ltration mem- for Grande Cheese for 25 years. education. Previously, Barlass served strategy. He also will be responsible brane systems to the cheese industry On Oct. 1, 1949, he married as Wisconsin’s 59th Alice in Dairyland, for building marketing competencies before working for Scherping Systems Lorena Schmitz at Holy Rosary as an agriculture education instructor across all businesses and geographies, as sales manger. His career mostly Catholic Church Rectory. After for eight years at Milton High School in and he will have oversight for FLM+, has been in natural cheese, however 62 years of marriage, Lorena pre- Rock County, Wisconsin, and as the ex- a recently acquired and wholly owned while working for Scherping Systems, ceded him in death on Jan. 21, ecutive director of Southern Wisconsin subsidiary of Land O’Lakes. Scott suc- Schwinghammer and his team serviced 2012. Survivors include his children Agricultural Group (SWAG). Barlass is ceeds Barry Wolfi sh, who will transi- the fl uid milk and cultured products Karen Rickard, Rita Marty, Debra an active volunteer with the Wisconsin tion to senior vice president, M&A and side of the dairy industry. CMN Larson and Fred Geissbuhler. CMN

•Silos •Processors •Horizontal Storage Tanks •Custom Specialty Equipment …and More! Paul Mueller Company • 1600 W. Phelps St. • Springﬁeld, MO 65802 [email protected] • 1-800-MUELLER • www.paulmueller.com ©2013 Paul Mueller Company 382-7

For more information please visit www.paulmueller.com For more information please visit www.prospectanalytical.com © 2015 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]) 22 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

SPECIALTY “In the commodity sector, we’ve seen growth in demand for extended-length Continued from page 1 loaves because this type of product results in labor effi ciencies, creates and fl avor,” says Edward Zimmerman, less trim and increases throughput for founder of The Food Connector, a sales cheese slicers,” he adds. “For foodser- and marketing company serving the vice, the growth in pre-shredded cheese wholesale food industry. “Witness craft has been phenomenal. Many purveyors beer, fl avored sausage, even pretzels. used to shred their own and now pur- Specialty fl avors and products are the chase it already shredded.” mainstream now, and manufacturers • David vs. Goliath love it because it gives them an oppor- Zimmerman notes that like many tunity to develop a differentiated offer innovations, small, niche fi rms create with better margins. Consumers love it the revolution of the innovation. But Horizon Sales because they can enrich their lives with as consumer acceptance and adoption We specialize in using an affordable luxury.” grows, larger fi rms with more effi ciency of Minnesota our extensive network Ned Dorman, director of foodservice gain the expanding market share — to find a home for your for Great Lakes Cheese, Hiram, Ohio, however, with products not as special- Can Provide excess inventory and says the growth in demand for specialty ized, he adds. finding ingredients for cheese spreading to the foodservice and “Product introductions become All Your Dairy your production needs. commodity sectors makes sense since commoditized and less authentic but at We handle all shipping cheese is a “wonderful fl avor system” in lower price points, which reels in even Ingredients and can rework all segments of the food industry. and repackage. For example, more customers in the commodity and foodservice sectors now and Sell All No quantity are shifting from more “traditional com- too large or “Your Cheddars and modity” Cheddar to Aged Cheddar such Your Dairy too small as Great Lakes Cheese’s Adams Reserve Swiss cheeses are Products New York Cheddar, Dorman says. still there, but we’re “Your Cheddars and Swiss cheeses CHEESE also seeing more Blocks and Barrels are still there, but we’re also seeing “Our Team Can Trim and Fines more growth in these niche items for growth in these Assist Your Team” Flavored the excitement and wow fl avor factor,” Process and he says. niche items for the Imitation In addition, most specialty cheeses excitement and wow BUTTER/MILKFAT have high functionality, so the expan- fl avor factor.” DAIRY sion into more restaurants and foodser- POWDERS vice channels make sense, Dorman says. Nonfat Dry Milk Jeff Kent, senior director of cheese Ned Dorman Whey Products marketing at Foremost Farms, Baraboo, GREAT LAKES CHEESE CALLCALLL UUSS WIWITHTHH YYOUROUO R UNUUNIQUENIQIQUE SSALESALLES Milk Protein AND PROCUREMENT NEEDS: Concentrate Wisconsin, notes the company is now Dean Uglem [email protected] Buttermilk, making and delivering extended-length Casein, Lactose Eric Kellin [email protected] cheeses, various shapes and developing Pat Kellin [email protected] more consumers,” he says. “Ultimately, Wade Uglem [email protected] fl avored and condiment-added cheeses the revolution turns to evolution and for its customers who supply the na- 877-914-5400 horizonsalesinc.com the cycle begins anew at the smaller, tional retail delis and the foodservice artisan stage. Everyone wants to be sector. For more information please visit www.horizonsalesinc.com part because new and exciting food experiences make consumers, grocers and foodservice operators happy.” Zimmerman notes one advantage larger companies have is distribution. “A specialty company selling 500 pounds of product 1,000 miles away is at a freight disadvantage,” he says. “The large company that sells 30 items to a distributor or end-user can easily add that 500-pound order. In fact, they can reduce the order to a few cases. Especially on short shelf-life products, this is a huge advantage.” In regard to small vs. large manufacturers, Kent notes that a processor always introduces ineffi ciencies initially until the process is refi ned and the volume grows to a profi table level. “Another challenge is training the work force to manufacture the product in a consistent, quality manner,” he says. Still, consumers’ fi rst preference is for high quality, so whether cheese comes from a small or a large plant doesn’t necessarily drive their purchase decision, he adds. “Large companies can start off with small batches, but as demand for the

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VARIETIES needs through consolidation in supply before who continue to master their — for example, pizzas and fl atbreads chain and category management, offer- craft and provide a greater variety of featuring specialty cheeses such as goat, Continued from page 22 ing a “one-stop shop” approach when products,” he says. “The rising cost of Asiago or Gorgonzola,” he adds. possible. imports also provided an opportunity Dorman notes usage of specialty product increases they can support the “As one of the largest specialty for artisan cheesemakers in the U.S. cheeses is growing to different varieties growth of that product and continue cheese marketers in the U.S., Saputo to grow domestic specialty varieties.” on pizzas, in Mexican food, on burgers to meet customer expectations,” Kent Cheese USA Inc. offers a broad portfolio • The trend continues and even in Italian food. says. “Larger companies do have ef- to meet customer needs,” he says. Stakeholders and researchers agree Kent says where U.S. manufactur- fi ciencies of scale that allow them to “Large multi-national cheese com- that demand for specialty cheese variet- ers of specialty cheese can really shine support a certain pricing structure.” panies want growth,” Zimmerman ies won’t be waning anytime soon. is in supplying extended lengths for Dorman agrees it comes down to notes. “Since the 1970s, U.S. per The top end of the market will contin- slicing, making cheese that works economies of scale. capita cheese consumption rose from ue to drive demand for unique upscale well in ultra-thin applications, fresh “Larger companies can do produc- 19 pounds annually to over 33 pounds. specialty options, Delugeau says, not- Mozzarella and specialty shapes for tion runs more effi ciently and have the These companies want a share of the ing bold fl avors, specialty peppers and snacking. distribution channels in place,” he says. U.S. market.” extra-aged products are still popular. Zimmerman notes that new uses • The attraction of U.S. cheese Delugeau notes that many factors In addition, cheese hybrids represent for specialty cheeses include cheese The booming popularity of specialty have contributed to the growth of spe- new ventures made possible with new as salad toppings, cheese plates, adult cheese varieties has boosted U.S. chee- cialty varieties and U.S. cheesemakers’ technology, such as Frigo Cheese Heads macaroni and cheese and many more semakers’ visibility and ability to com- ability to compete with their European Cheddar Cheese with Parmesan Notes choices on burgers and sandwiches. pete with their foreign counterparts, counterparts. Premium Snacking Cheese. “Look for more sales in items like particularly with the rise of “American “There are more artisan cheese- “Artisan cheeses are being used Swiss, Parrano, goat cheeses and Original” varieties as well as higher- makers in the U.S. today than ever in new ways in the foodservice sector mixed-milk offers,” he says. CMN quality Cheddar, Italian and others. Zimmerman notes that while there will always be a segment of the market that will prefer imported cheeses, U.S. producers now can offer similar domestic products at lower prices. “This supply will expand the market,” he says. “The real test will be if American products make inroads in Europe. Thirty years ago, Europeans scoffed at California wine — not today. I suspect cheese will follow a similar path.” Foreign-based companies in recent years seem to be showing increased interest in the U.S. cheese market through acquisitions and business partnerships. For example, Montreal-based Sa- puto Inc. acquired Richfi eld, Wiscon- More News, We fill our newspaper each week sin’s, DCI Cheese Co. from Fairmount with news “that is all about YOU.” Cheese Holdings Inc. in 2011 to create a new Saputo Specialty Cheese segment. More Solutions, The weekly news coverage and support you receive from Saputo has had a U.S. Dairy Division for CHEESE MARKET NEWS is some time with locations throughout More Choices! unmatched in the industry. the United States, but with the acquisition of DCI, the company sought to Choose the Best... We take serious news, add in analysis, increase its presence in the growing attention to detail, passion and integrity specialty cheese category, Terry Brock- Cheese Market News. to deliver the highest level of coverage man, president and COO of Saputo’s Because the Right and service in the cheese business! U.S. Dairy Products Division, said of Call us today to discuss the acquisition in a 2012 article. (See News Matters! your marketing needs or “DCI uses creative marketing, social to subscribe. media to showcase specialty cheese” in the Sept. 14, 2012, issue of Cheese Market News.) As U.S. consumers have become increasingly interested in specialty cheeses over the past 15 years, Saputo Cheese USA continues to prioritize and ® develop its specialty cheese portfolio, CHEESE MARKET NEWS SUBSCRIPTION FORM: notes Dominique Delugeau, senior vice 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) F $145 (2nd Class) F $200 (1st Class/Canada) F $205 (2nd Class) F $325 (1st Class/Canada) F $145 (Email Only. Without Mail Service) president of specialty cheese and deli F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only) sales and marketing for Saputo Cheese

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For more information please visit www.garonfoods.com © 2015 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]) UNITED STATES CHAMPION Swiss Wheel Team Guggisberg Sugarcreek Guggisberg Cheese Millersburg, Ohio Champion Round Score: 98.496 FIRST RUNNER UP Brick Cheese John (Randy) Pitman Mill Creek Cheese Arena, Wisconsin Champion Round Score: 98.389 SECOND RUNNER UP Medium Cheddar Kiel Production Team Land O’Lakes Inc. Kiel, Wisconsin Champion Round Score: 98.337

All photos of the United States Championship Cheese Contest by Gary Porter.

© 22015015 CCHEESEHEESE MAMARKETRKET NEWNEWSS® — This is Cheese Market News’ E-subscription and maymay not be fforwardedorwarded to ananyoneyone other than the intended paid subscribesubscriberr without the express permission of Cheese Market News (For more informationinformation,, contact [email protected]@cheesemarketnews.com)) 26 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

Cheese Market News congratulates winners of the 2015 U.S. Championship Cheese Contest

MILWAUKEE — With 1,892 entries from ists included: Aged Cheddar made by medals, with 56 of the total 90 categories Fourth: David Lindgren, Lynn Dairy, 28 states, this year’s U.S. Championship Terry Lensmire, Agropur, Weyauwega, judged. New York came in second with Inc., Granton, Wis., Mild Cheddar, Cheese Contest, held March 17-19 at the Wisconsin; Colby Deli Longhorn made seven golds. California had six gold 99.25. Wisconsin Center in Milwaukee, was the by Team Arena, Arena Cheese, Arena, medals, Vermont had fi ve, Idaho had Fifth: Cheddar Room Team, Cabot largest on record. Wisconsin; Aged Asiago made by Eau four and Oregon had three. Wisconsin, Creamery Cooperative, Cabot, Vt., Ched- “It’s a great honor to execute the Galle Cheese Factory Team, Eau Galle New York and California also captured dar, Vermont Mild, 98.95. nation’s largest technical dairy compe- Cheese Factory, Durand, Wisconsin; Od- the most medals — two a piece — in tition,” says John Umhoefer, executive yssey Mediterranean Feta in Brine made the contest’s fi rst ever yogurt classes. director of the Wisconsin Cheese Mak- by Luke Buholzer, Klondike Cheese Co., The cheeses with the top-fi ve scores Cheddar, Medium ers Association, which hosts the bien- Monroe, Wisconsin; Dill Havarti made by in each category are: nial event. Team Edelweiss, Edelweiss Creamery, (3-6 months) Team Guggisberg Sugarcreek, of Monticello, Wisconsin; Shakerag Blue Guggisberg Cheese, Millersburg, Ohio, made by Nathan Arnold, Sequatchie Class 2 took top honors at this year’s contest Cove Creamery, Sequatchie, Tennessee; Cheddar, Mild for their Swiss wheel. Out of a possible Camembert made by Lactalis American 100 points, the Swiss wheel scored Group, Belmont, Wisconsin; Harbison Class 1 Best of Class: Kiel Production Team, 98.496 in the fi nal round of judging, made by Jasper Hill Farm, Cellars Land O’Lakes Inc., Kiel, Wis., Medium during which judges re-evaluated the at Jasper Hill, Greensboro, Vermont; Cheddar, 99.50. top 16 cheeses at an evening char- White Cheddar with Chives made by Best of Class: Mark Frederixon, As- Second: Terry Lensmire, Agropur, ity gala on Thursday to determine the Igor Kranjc, Glanbia Twin Falls, Twin sociated Milk Producers Inc. , Blair, Wis., Weyauwega, Wis., Cheddar, cut from overall champion. Falls, Idaho; Snowfi elds aged 15 months Mild Cheddar, 99.70. 640, 99.30. First runner-up in the contest, with made by Saxon Team, Saxon Creamery, Second: James Hayden, James Smul- Third: Dan Stearns, Agropur, Wey- a score of 98.389, was a Brick cheese Cleveland, Wisconsin; Evalon made by lin, Dave Bunnell and Kasie Cota, Glanbia auwega, Wis., Cheddar, cut from 640, made by John (Randy) Pitman of Mill Katie (Hedrich) Fuhrmann, LaClare Foods, Blackfoot, Idaho, Mild White 99.05. Creek Cheese in Arena, Wisconsin. Sec- Farms Specialties, Pipe, Wisconsin; Cave Cheddar, 99.40. Fourth: Cheddar Room Team, Cabot ond runner-up was a Medium Cheddar Aged Marisa made by Carr Valley Cheese Third: Terry Lensmire, Agropur, Creamery Cooperative, Cabot, Vt., Ched- made by the Kiel Production Team in Makers, Carr Valley Cheese Co. Inc., Weyauwega, Wis., Cheddar, cut from dar, Vermont Medium, 99.00. Land O’Lakes, Kiel, Wisconsin, which LaValle, Wisconsin; and Ocooch Reserve 640, 99.35. Fifth: Cheddar Room Team, Cabot scored 98.337. made by Brenda Jensen, Hidden Springs Fourth: Cheddar Room Team, Cabot Creamery Cooperative, Cabot, Vt., Ched- In addition these top three, entries Creamery, Westby, Wisconsin. Creamery Cooperative, Cabot, Vt., Ched- dar, Vermont Medium, 98.95. that made it into the round of 16 fi nal- Wisconsin took home the most gold dar, Vermont Mild, 99.25. Turn to CHEDDAR, page 27 a

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CHEDDAR Continued from page 26 Bandaged Cheddar, Mild to Medium Cheddar, Sharp Class 6 (6 months-1 year) Best of Class: Team Henning, Hen- Class 3 ning’s Cheese, Kiel, Wis., Medium Ched- dar Midget, 99.50. Second: Wayne Hintz, Springside Best of Class: Rob Blount, Great Cheese, Oconto Falls, Wis., Cheddar Lakes Cheese of New York, Adams, N.Y., Favorite, 99.05. Cheddar, 99.50. Third: Saxon Cheese LLC, Cleveland, Second: Cheddar Room Team, Cabot Wis., Old English Style Cheddar, aged 6 Creamery Cooperative, Cabot, Vt., Ched- months, 99.00. dar, Vermont Sharp, 98.90. Fourth: Lief Hobson, Glanbia Foods, Third: Land O’Lakes Manufactured for Masters Gallery Foods Inc., Plymouth, Turn to BANDAGED, page 28 a Photo by Gary Porter Wis., Sharp Cheddar, 98.85. Fourth: Foremost Farms USA, Marsh- ﬁ eld, Wis., Sharp Cheddar, 98.80 Fifth: Tillamook County Creamery, Tillamook, Ore, Yellow Sharp Cheddar, 98.65.

Cheddar, Aged 1-2 Years Class 4

Best of Class: Terry Lensmire, Ag- ropur, Weyauwega, Wis., Cheddar, cut from 640, 98.50. Second: Cheddar Room Team, Cabot Creamery Cooperative, Cabot, Vt., Ched- dar, Cabot Private Stock, 98.30. Third: Kiel Cheesemakers, Land O’Lakes Inc., Kiel, Wis., Aged Cheddar 1-2 Years, 98.25. Fourth: Land O’ Lakes Manufac- tured for Masters Gallery Foods Inc., Masters Gallery Foods, Inc., Plymouth, Wis., Aged Colored Cheddar, 98.15. Fifth: Tim Elmer, Great Lakes Cheese of New York, Adams, N.Y., Ched- dar, 98.00. Fifth: Tillamook County Creamery, Tillamook, Ore., Yellow Aged Cheddar, 98.00.

Cheddar, Aged 2 Years or Longer Class 5

Best of Class: Terry Lensmire, Ag- ropur, Weyauwega, Wis., Cheddar, cut from 640, 99.30. Second: Land O’Lakes Manufactured for Master Gallery Foods Inc., Plymouth, Wis., Aged Cheddar, 98.80. Third: Tracy Stuckey, Great Lakes Cheese of New York, Adams, N.Y., Ched- dar, 98.75. Fourth: Dan Stearns, Agropur, Weyauwega, Wis., Cheddar, cut from 640, 98.70. Fifth: Veronica Guerrero, Glanbia Foods, Twin Falls, Idaho, Sharp White Cheddar 2-year, 98.45. For more information please visit www.greatlakescheese.com © 2015 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]) 28 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

BANDAGED Farms, Appleton, Wis., 3-Year Heritage Weis Old World Style White Cheddar, Continued from page 27 97.35.

Twin Falls, Idaho, Bandaged Medium Cheddar, 98.95. Colby Fifth: Saxon Cheese LLC, Cleveland, Wis., Old English Style Cheddar aged Class 8 5 months, 98.85.

Best of Class: Team Arena, Arena Bandaged Cheddar, Cheese, Arena, Wis., Colby Deli Long- horn, 99.10. Sharp to Aged Second: Jason Studnicka, Meister Cheese Co., Muscoda, Wis., Colby Class 7 Longhorn, 98.95. Third: Ryan’s Team, Guggisberg- Photo by Gary Porter Deutsch Käse, Middlebury, Ind., Tradi- Best of Class: Josh Pettit, Glanbia Best of Class: Jason Studnicka, Fourth: Taylor Jones, Valley Queen tional Colby Longhorn, 98.90. Meister Cheese Co., Muscoda, Wis., Cheese Factory, Inc., Milbank, S.D., Foods, Twin Falls, Idaho, Bandaged Fourth: Team SV, Cady Cheese LLC, Sharp Cheddar, 97.80. 99.75. Colby Monterey Jack - cut cheese, Wilson, Wis., Mild Colby #2, 98.85. Second: Larry Inman, AMPI, Roch- 98.90. Second: Dane Huebner, Grafton Vil- Fifth: Team Henning, Henning lage Cheese, Brattleboro, Vt., Vermont ester, Minn., 99.60. Fifth: Pascual Espino Rodriquez Cheese, Kiel, Wis., Colby Longhorn, Third: Jerome Fredrick, Lynn Dairy Jr., Glanbia Foods, Twin Falls, Idaho, Clothbound Cheddar, 97.65. 98.70. Third: Wayne Hintz, Red Barn Inc., Granton, Wis., 99.30. Colby Jack, 98.65. Fifth: Southwest Cheese Co. LLC, Fourth: Cheddar Room Team, Cabot Family Farms, Appleton, Wis., 3-Year Clovis, N.M., Colby, 98.70. Heritage Weis Old World Style White Creamery Cooperative, Cabot, Vt., Cheddar, 97.60. Vermont Monterey Jack, 99.00. Swiss Style Cheese Fourth: Wayne Hintz, Red Barn Fifth: Richard Lechner, Lynn Dairy Family Farms, Appleton, Wis., 3-Year Monterey Jack Inc.. Granton, Wis., Monterey Jack, Class 11 Heritage Weis Old World Style White 98.80. Cheddar, 97.40. Class 9 Fifth: Wayne Hintz, Red Barn Family Best of Class: Team Guggisberg Marbled Curd Cheese Sugarcreek, Guggisberg Cheese, Mill- ersburg, Ohio, Swiss Wheel, 99.00. Class 10 Second: Penn Cheese, Winﬁ eld, Pa., Rindless Block Swiss, 98.70. Third: Neal Schwartz, Chalet Best of Class: Tillamook County Cheese Co-op, Monroe, Wis., Swiss Creamery, Tillamook, Ore., Stirred wheel, 98.50. Curd Marbled Curd Colby Monterey Fourth: Team Guggisberg Sugar- Jack, 99.50. creek, Guggisberg Cheese, Millersburg, Second: Team SV, Cady Cheese LLC, Ohio, Swiss Block, 98.35. Wilson, Wis., Gold’N Jack 3, 99.25. Fifth: Team Guggisberg Sugarcreek, Third: Tillamook County Creamery, Guggisberg Cheese, Millersburg, Ohio, Tillamook, Ore., Stirred Curd Marbled Aged Emmental Block, 97.70. Curd Colby Monterey Jack, 98.95. Turn to CONTEST, page 29 a

Congratulations To the U.S. Championship Cheesemakers

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CONTEST Continued from page 28 Provolone, Aged Smoked Provolone Ricotta Class 15 Class 16 Class 17 Mozzarella Best of Class: Kevin Benzel, Bel- Best of Class: Roger Krohn, Agropur, Best of Class: Team Calabro, Calabro Class 12 Gioioso Cheese Inc., Green Bay, Wis., Luxemburg, Wis., Smoked Provolone, 99.15. Cheese Corp., East Haven, Conn., Hand Mandarini, 99.45. Second: Provolone Department, Dipped Ricotta, 99.35. Second: Burnett Dairy Team, Bur- Sorrento Lactalis, Buffalo, N.Y., Smoked Second: Ricotta Department, Sor- nett Dairy, Grantsburg, Wis., Aged Mild Provolone, 98.85. rento Lactalis, Buffalo, N.Y., Whole Milk Provolone B, 99.35. Third: Pat Doell, Agropur, Luxem- Milk-Based Ricotta, 99.20. Best of Class: Chilton Team, Fore- Third: Burnett Dairy Team, Burnett Dairy, burg, Wis., Smoked Provolone, 98.80. Third: Joseph Taranto, Montena most Farms USA, Chilton, Wis., Low- Grantsburg, Wis., Aged Provolone, 99.15. Fourth: Terry Lensmire, Agropur, Lux- Taranto Foods, Ridgeﬁ eld, N.J., Tradi- Moisture Mozzarella, 98.60. Fourth: Team 2, Empire Cheese Inc., emburg, Wis., Smoked Provolone, 98.75. tional Ricotta, 99.10. Second: Mozzarella Department, Cuba, N.Y., Aged Provolone, 98.50. Fifth: Team 3, Empire Cheese Inc., Fourth: Ricotta Department, Sor- Sorrento Lactalis, Buffalo, N.Y., Fifth: Team Alex Origel, Dairy Farm- Cuba, N.Y., Smoked Provo, 98.60 rento Lactalis, Buffalo, N.Y., Whole Milk Whole-Milk High-Moisture Retail, ers of America, Turlock, Calif., Aged Fifth: Foremost Farms (Tricia), Deli Whey-Based Ricotta, 99.00. 98.05. Provolone, 98.45. Clayton, Wis., Smoked Provolone, 98.60. Third: Mozzarella Department, Turn to RICOTTA, page 30 a Sorrento Lactalis, Buffalo, N.Y., Whole-Milk Low-Moisture Retail, 97.70. Fourth: Mozz Team 2, Kraft Foods/ Pollio Italian Cheese Co., Campbell, N.Y., Polly-O Whole Milk Mozzarella, 97.45. Fifth: Terry Lensmire, Agropur, Luxemburg, Wis., Low Moisture Moz- zarella, Whole Milk, 97.15.

Mozzarella, Part Skim Class 13

Best of Class: Team Candido Cor- rales, Dairy Farmers of America (DFA), Turlock, Calif., 99.55. Second: Chilton Team, Foremost Farms USA, Chilton, Wis. 99.30. Third: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, S.D., 99.00. Fourth: George Crave, Crave Broth- ers Farmstead Cheese LLC, Waterloo, Wis., Part-Skim Mozzarella Ball, 98.90. Fifth: C.V. 1st shift Team, Cedar Valley Cheese Inc., Belgium, Wis., Part Skim Mozzarella, 98.70. Protect the quality moments. Provolone, Mild *GZPVXBOUUIFNPNFOUTZPVSDVTUPNFSTTIBSFXJUIZPVSDIFFTFT Class 14 UPCFUIFWFSZCFTUUIFZDBOCF USVTU$PWFSJT™0VSQBDLBHJOHFOIBODFT BOEQSPUFDUTZPVSDIFFTFTMJLFOPPUIFS

Best of Class: Roger Krohn, Agro- • Our Halo®ţMNTPŢFSVOQBSBMMFMFECBSSJFSQSPQFSUJFT TPZPVS pur, Luxemburg, Wis., 99.35. DIFFTFTSFUBJOUIFJSGVMMRVBMJUZVOUJMZPVSDVTUPNFSTBSFSFBEZ Second: Terry Lensmire, Agropur, UPFOKPZUIFN Luxemburg, Wis., 99.30. Ŕ 0VS-BTFS5FBS®TDPSJOHUFDIOPMPHZNBLFTUIFNFBTJFSUP Third: Provolone Department, PQFOXIFOUIBUUJNFDPNFT Sorrento Lactalis, Buffalo, N.Y., 99.20. Fourth: Team 2, Empire Cheese Ŕ 0VSWJCSBOUDPMPSQSJOUJOHHSFFUTDVTUPNFSTXJUIFOUIVTJBTN Inc., Cuba, N.Y., Mild Provolone, 99.15. When you protect your cheese with Coveris, you protect Fourth: Joseph Farms Cheese, your relationships with your customers. Joseph Gallo Farms, Atwater, Calif., Provolone, 99.15. Visit us at the Wisconsin Cheese Industry Conference Booth #721. Fifth: Team 3, Empire Cheese Inc., 8600 W. Bryn Mawr Avenue, Suite 800N Chicago, Illinois 60631 T. +1 877 447 3539 Cuba, N.Y., Mild Provolone, 99.10. ©2015 COVERIS ALL RIGHTS RESERVED www.coveris.com Fifth: Provolone Department, Sorrento Lactalis, Buffalo, N.Y., Mild Provolone, 99.10. For more information please visit www.coveris.com © 2015 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]) 30 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

RICOTTA Best of Class: Steve Bierhals, Bel- Gioioso Cheese Inc., Green Bay, Wis., Continued from page 29 American Grana, 99.60. Second: Tim Dudek, BelGioioso Fifth: Losurdo Foods Ricotta Crew, Cheese Inc., Green Bay, Wis., Parme- Losurdo Foods Inc., Heuvelton, N.Y., san, 99.55. Ricotta, 98.95. Third: Lake Country Dairy Team, Fifth: Ricotta Department, Sorrento Arthur Schuman Inc., Fairﬁ eld, N.J., Lactalis, Buffalo, N.Y., Part Skim Milk- Cello Riserva Artisan Reserve Parme- Based Ricotta, 98.95. san Wheel, 99.25. Fifth: Ricotta Department, Sorrento Fourth: Eau Galle Cheese Factory Lactalis, Buffalo, N.Y., Whole Milk Whey- Team, Eau Galle Cheese Factory, Du- Based Ricotta, 98.95. rand, Wis., Parmesan, 99.10. Fourth: Larry Steckbauer, Sar- tori Co., Antigo, Wis., Sartori Reserve Parmesan SarVecchio Parmesan, 99.10. Fifth: Lake Country Dairy Team, Class 18 Arthur Schuman Inc., Fairﬁ eld, N.J., Cello Riserva Artisan Reserve Parme- Photo by Gary Porter san Wheel, 98.85.

Asiago Class 19 For dry-grated Parmesan, Romano, Asiago... Best of Class: Eau Galle Cheese Factory Team, Eau Galle Cheese Factory, Durand, Wis., Aged Asiago, no one does it better 99.50. Second: Lake Country Dairy Team, Introducing than Bella Pak! Arthur Schuman Inc., Fairfield, N.J., Cello Riserva Hand Crafted Asiago Wheel, 99.30. 7EDIDITWITH-ONDO6ECCHIO—our new Third: Randy Krahenbuhl, Bel- product line of authentic Italian tasting hard Gioioso Cheese Inc., Green Bay, Wis., grated cheeses. Asiago Fresco, 99.20. Fourth: Aaron Quick, Sartori Co., ,ET"ELLA0AKDOITFORYOU Get consistent, Antigo, Wis., Sartori Classic Asiago, high-quality products, personalized service 99.05 Fifth: Lake Country Dairy Team, CHEESE and inventory management to help you reach CHEESE Arthur Schuman Inc., Fairfield, N.J., your sales goals! Choose your private label or Cello Riserva Hand Crafted Asiago our Mondo Vecchio brand. Wheel, 99.00. NET WT. 8oz (227g) Fifth: Southwest Cheese Co. LLC, NET WT. 8oz (227g) Clovis, N.M., Asiago, 99.00. s1UICKTURNAROUND s"ATCHDRYERS Offer your customers s#USTOMBLENDING authentic Italian taste in Baby Swiss-Style the most popular hard- s.EWANDSPECIALIZEDFORMULATIONS grated cheeses: s-ULTIPLEPACKAGINGOPTIONS Class 20 s&INISHED PRODUCTPRICINGAVAILABLE s0ARMESAN Best of Class: Jamie Fahrney, Cha- Assorted pack sizes including 3-, 8- and 16-oz s2OMANO let Cheese Co-op, Monroe, Wis., Baby s!SIAGO jars and canisters, 2.25-lb jars, 5-lb tubs, 25- and Swiss block, 99.10. 50-pound bag in box plus custom sizes! Second: Gary Vaughn, Middleﬁ eld sPLUSDELICIOUSBLENDS Cheese, Middleﬁ eld, Ohio, Baby Swiss, 98.75. Third: Silvan Blum, Chalet Cheese #HOOSEYOURPRIVATELABELOROUR Co-op, Monroe, Wis., Baby Swiss wheel, 97.80. BRAND Fourth: Neal Schwartz, Chalet Cheese Co-op, Monroe, Wis., Baby Call 920.735.4919 Swiss Wheel, 97.35. Appleton, Wisconsin USA Fourth: Swiss Team 2, Swiss Val- ley Farms, Luana, Iowa, Baby Swiss Block, 97.35. www.bellapak.com Fifth: Mike Nelson, Chalet Cheese Co-op, Monroe, Wis., Baby Swiss Block, 97.30. Turn to WINNERS, page 31 a For more information please visit www.bellapak.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 31 U.S. CHAMPIONSHIP CHEESE CONTEST

WINNERS Fifth: Luke Buholzer, Klondike Cheese Co., Monroe, Wis., Dill Havarti, Continued from page 30 98.65. Fifth: Dave Buholzer, Klondike Cheese Co., Monroe, Wis., Dill Havarti, Feta 98.65. Class 21 Gorgonzola

Best of Class: Micah Klug, Agropur, Class 25 Weyauwega, Wis., Feta, 99.50. Second: Terry Lensmire, Agropur, Weyauwega, Wis., 99.20. Best of Class: Simply Artisan Re- Third: Steve Webster, Klondike serve, Litehouse, Sandpoint, Idaho, Cheese Co., Monroe, Wis., Odyssey Double Creme Gorgonzola, made with Feta, 99.10. single-source milk, 98.90. Fourth: Aaron Slezak, Agropur, Turn to GORGONZOLA, page 32 a Weyauwega, Wis., Feta, 99.00. Photo by Gary Porter Fifth: Lactalis American Group, Belmont, Wis., Feta Chunk, 98.95.

Feta, Flavored Class 22

Best of Class: Luke Buholzer, Klond- ike Cheese Co., Monroe, Wis., Odyssey Mediterranean Herb Feta in Brine, 99.40. Second: Jim Demeter, Klondike Cheese Co., Monroe, Wis., Odyssey Tomato & Basil Feta, 99.35. Offering: Third: Micah Klug, Agropur, Weyau- wega, Wis., Feta with Peppercorn, 99.00. • Authentic Mediterranean taste Fourth: Micah Klug, Agropur, • Available in lowfat and nonfat varieties Weyauwega, Wis., Feta with Garden • 2X the protein Vegetable, 98.65. Fifth: Jim Demeter, Klondike Cheese • Thick, creamy taste Co., Monroe, Wis., Odyssey Mediter- • Exceptional quality with every spoonful ranean Feta, 98.60. • Mayonnaise and sour cream substitute • Retail, foodservice and industrial markets Havarti Better Flavor, Better Quality, Class 23 Better Commitment. It’s A Family Tradition! Best of Class: Bruce Workman, Fair Oaks Farms, Fair Oaks, Ind., 99.45. Second: Decatur Dairy Team 2, De- catur Dairy Inc., Brodhead, Wis., 99.30. 2015 United States Third: Team Edelweiss, Edelweiss Championship Cheese Contest Creamery, Monticello, Wis., 98.75. 1st Place: Fourth: Steve Stettler, Decatur Dairy High Protein — Cow’s Milk Yogurt ® Inc., Brodhead, Wis., 98.70. 10% Odyssey Greek Yogurt 1st Place & 2nd Place: Fifth: Decatur Dairy Team, Decatur Flavored Feta Dairy Inc., Brodhead, Wis., 98.10. Mediterranean Herb (1st) Tomato & Basil (2nd) 1st Place & 2nd Place: Lowfat Cheese Feta in Brine (1st) Havarti, Flavored Fat Free Feta Chunk (2nd)

Class 24 “When we come in ﬁrst, you know exactly where we stand to best serve you!” Best of Class: Team Edelweiss, Edel- weiss Creamery, Monticello, Wis., Dill Havarti, 99.05. Second: Bruce Workman, Fair Oaks Farms, Fair Oaks, Ind., Dill Havarti, 99.00. Ron Buholzer, Dave Buholzer and WISCONSIN MADE Third: Matt Henze, Decatur Dairy Steve Buholzer BY MASTER CHEESEMAKERS Inc., Brodhead, Wis., Havarti Dill, 98.85. 608.325.3021 • www.klondikecheese.com Fourth: Bruce Workman, Fair Oaks Farms, Fair Oaks, Ind., Onion Havarti, 98.70. For more information please visit www.klondikecheese.com © 2015 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]) 32 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

Fourth: Chris Renard, Rosewood Second: Kemps LLC, St. Paul, Minn., GORGONZOLA Dairy, Algoma, Wis., Hand Crafted Kemps Cottage Cheese with Chives, Continued from page 31 String Cheese String Cheese, 99.15. 96.90. Fifth: String Team 1, Kraft Foods/ Third: Kemps LLC, St. Paul, Minn., Class 26 Pollio Italian Cheese Co., Campbell, Kemps 4-percent Large Curd Cottage Second: Caves of Faribault Team, N.Y., Kraft/Polly-O Low-Moisture Cheese, 95.85. Caves of Faribault, Faribault, Minn., Part-Skim Mozzarella String Cheese, Fourth: West Seneca Culture Divi- AmaGorg Cave Aged Gorgonzola, Best of Class: Joe Buechel, Baker 98.80. sion, Upstate Niagara Cooperative, 97.95. Cheese Factory Inc., St. Cloud, Wis., West Seneca, N.Y., 4-percent Cottage Third: Imperia Foods Montfort Low-Moisture Part-Skim Mozzarella Cheese, 95.80. Wisconsin Team, Arthur Schuman Inc., String Cheese, 99.50. Cottage Cheese Fifth: West Seneca Culture Divi- Fairﬁ eld, N.J., Montforte Gorgonzola Second: Kurt Premo, Crave Broth- sion, Upstate Niagara Cooperative, Wheel, 97.90. ers Farmstead Cheese LLC, Waterloo, Class 27 West Seneca, N.Y., 1-percent Cottage Fourth: Team Sartori, Sartori Co., Wis., Farmers Rope String Cheese, Cheese, 95.40. Plymouth, Wis., Sartori Reserve Dol- 99.45. Fifth: West Seneca Culture Division, cina Gorgonzola, 97.10. Third: String Team 3, Kraft Foods/ Best of Class: Cottage Team, Upstate Niagara Cooperative, West Fifth: Team Willard, North Hendren Pollio Italian Cheese Co., Campbell, Westby Co-op Creamery, Westby, Seneca, N.Y., 4-percent Cottage Cheese Co-op Dairy, Willard, Wis., Black River N.Y., Kraft/Polly-O Low-Moisture Part- Wis., 4-percent Small Curd Cottage with Chive, 95.40. Gorgonzola, 97.05. Skim Mozzarella String Cheese, 99.35. Cheese, 98.25.

Fresh Mozzarella Class 28 Private Label String Cheese Specialists

Best of Class: George Crave, Crave Brothers Farmstead Cheese LLC, Waterloo, Wis., Fresh Mozzarella Ovoline, 99.15 Second: Team Calabro, Calabro Cheese Corp., East Haven, Conn., Ovoline, 98.90. Third: Losurdo Foods Fresh Moz- zarella Line, Losurdo Foods Inc., Heuvelton, N.Y., Bocconcini in water, 98.75. Fourth: Jennifer Garvey, BelGio- ioso Cheese Inc., Green Bay, Wis., Burrata, 98.55. Fourth: Fresh Mozz Team, Lacta- lis American Group, Nampa, Idaho, Ciliengini, 98.55. For your brand, freshness matters Fourth: Team Lioni, Lioni Latti- cini, Inc., Union, N.J., Burrata Con We pride ourselves on the highest level of quality, not only in our award- Panna, 98.55. winning product, but also in our operations and our customer service. Fifth: Kory Hyvonen, BelGioioso Cheese Inc., Green Bay, Wis., Ther- Our full turn-key operation, experience and our focus on ONLY string moform Log, 98.45. cheese, allows us to produce the freshest string cheese for your brand.

115+ years of combined • 99% Fill-Rate. • 48 hours from farm to ﬁnish. experience from Wisconsin • 7-10 Day Lead Time. • Made to order. licensed cheesemakers. • Need it earlier, just ask! • Always fresh. Never frozen. Blue Veined, Exterior Molding Class 29

Best of Class: Nathan Arnold, Se- quatchie Cove Creamery, Sequatchie, Tenn., Shakerag Blue, 99.25. Second: Jasper Hill Farm, Cellars at Jasper Hill, Greensboro, Vt., Bayley Hazen Blue, 99.10. Third: Turner Reynolds, Na- ture’s Harmony Farm, Elberton, Ga.,Elberton Blue Cheese, 98.15. Fourth: Imperia Foods Montfort, bakercheese.com | [email protected] | 920-477-7871 Wis., Team, Arthur Schuman Inc., Fair- field, N.J., Cellar Ripened Montforte Gorgonzola Wheel, 97.40. Fifth: Glacier Blue Team, Cascadia Creamery, Trout Lake, Wash., Glacier Blue, 97.20.

For more information please visit www.bakercheese.com Turn to BLUE, page 33 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 33 U.S. CHAMPIONSHIP CHEESE CONTEST

BLUE Supreme, 98.85. Cheese, Inc., Benton Harbor, Mich., Open Class: Soft Fifth: Lactalis American Group, Edam Ball, 98.20. Continued from page 32 Belmont, Wis., Triple Creme, 98.75. Fifth: Team Arena, Arena Cheese, Ripened Cheeses Arena, Wis., Gouda Deli Longhorn, 98.05.

Class 33 Edam & Gouda Blue Veined Gouda, Aged Class 34 Class 30 Best of Class: Jasper Hill Farm, Class 35 Cellars at Jasper Hill, Greensboro, Vt., Harbison, 99.35. Best of Class: Marieke Gouda Team, Second: Jasper Hill Farm, Cellars Best of Class: Rogue River Blue, Holland’s Family Cheese, Thorp, Wis., Best of Class: Maple Leaf Shelf Curing at Jasper Hill, Greensboro, Vt., Moses Rogue Creamery, Central Point, Ore., Marieke Gouda Young, 98.40. Team, Maple Leaf Cheese Co-op, Monroe, Sleeper, 99.10. Rogue River Blue, 99.40. Second: Bruce Workman, Fair Oaks Wis., Maple Leaf Traditional Gouda, 99.60. Third: Matthew Brichford, Jacobs Second: Blue Team, Rogue Cream- Farms, Fair Oaks, Ind., Gouda, 98.35. Second: Marieke Gouda Team, and Brichford Farmstead Cheese, Con- ery, Central Point, Ore., Smokey Blue, Third: Duane Petersen, Arla Foods, Holland’s Family Cheese, Thorp, Wis., nersville, Ind., Ameribella, 99.00. 99.30. Kaukauna, Wis., Edam Loaf, 98.30. Marieke Gouda Mature, 99.45. Fourth: Team Marin French, Marin Third: Caves of Faribault Team, Fourth: Roger Pedat, Old Europe Turn to GOUDA, page 34 a Caves of Faribault, Faribault, Minn., St. French Cheese, Petaluma, Calif., Petite Pete’s Select Cave Aged Blue Cheese, 99.25. Fourth: Team Emmi Roth USA, Emmi Roth USA, Monroe, Wis., Roth Buttermilk Blue Afﬁ nee, 99.05. Fifth: Team Rocky Meadow, M&S Well Done Wisconsin! Services, Cambria, Wis., Rocky Mead- ow Milk Haus Blue Reserve, 99.00. Congratulations to Wisconsin’s outstanding dairy companies for the superlative results achieved at the 2015 United States Championship Cheese Contest. Brick, Muenster ● Wisconsin won 59% of total awards ● In the Grand Champion round Wisconsin received Class 31 two of the three top awards: ▲ First runner-up, brick cheese,John Pitman, Mill Creek Cheese, Arena, Wisconsin Best of Class: John (Randy) Pit- ▲ man, Mill Creek Cheese, Arena, Wis., Second runner-up, medium cheddar, “Kiel Production Team”, Land O’Lakes Inc., Kiel Brick, 99.85. Second: Walter Hartwig, Zimmer- man Cheese Inc., South Wayne, Wis., Muenster, 99.75. Third: John (Randy) Pitman, Mill Creek Cheese, Arena, Wis., Muenster, 99.70. Fourth: Gary Grossen, Babcock Dairy Plant, Madison, Wis., Brick, 99.65. Fourth: Decatur Team 1, Decatur Dairy Inc., Brodhead, Wis., Brick, 99.65. Fourth: Matt Erdley, Klondike Cheese Co., Monroe, Wis., Brick, 99.65. Fifth: Matt Henze, Decatur Dairy Inc., Brodhead, Wis., Brick, 99.60.

Brie & Camembert Class 32

Best of Class: Lactalis Belmont, Lactalis American Group, Belmont, Wis., Camembert, 99.80. Second: Soft Production Team, Alouette Cheese - Kolb Lena, Lena, Ill., Alouette Special Reserve Brie, 99.55. Third: Team MTC, Mt. Townsend Creamery, Port Townsend, Wash., Pacific Northwest Camembert, 99.50. Fourth: Israel Gil, Old Europe Cheese, Inc., Benton Harbor, Mich.,

Camembert Traditional, 98.90. ©2015 Wisconsin Milk Marketing Board, Inc. Fifth: Soft Packaging Team, Alou- EatWisconsinCheese.com ette Cheese - Kolb Lena, Lena, Ill., Alouette Brie, 98.85. For more information please visit www.wmmb.com © 2015 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]) 34 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

GOUDA Best of Class: John Dirk Bulk, Oak- dale Cheese, Oakdale, Calif., Cumin Continued from page 33 Gouda, 99.65. Second: Marieke Gouda Team, Third: Gary Grossen, Babcock Dairy Holland’s Family Cheese, Thorp, Wis., Plant, Madison, Wis., Aged Gouda, Marieke Gouda Black Pepper Mix, 98.60. 99.60. Fourth: John Dirk Bulk, Oakdale Third: Marieke Gouda Team, Hol- Cheese, Oakdale, Calif., Aged Gouda, land’s Family Cheese, Thorp, Wis., 98.30. Marieke Gouda Cumin, 99.45. Fifth: Juan Anaya, Glanbia Food, Fourth: Marieke Gouda Team, Twin Falls, Idaho, Aged Gouda, 98.05. Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Pesto Basil, 99.40. Fifth: Marieke Gouda Team, Hol- Gouda, Flavored land’s Family Cheese, Thorp, Wis., Marieke Gouda Onion Garlic, 99.35. Class 36 Photo by Gary Porter

Smoked Gouda Class 37

Best of Class: Marieke Gouda Team, Asset Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Smoked Cumin, 99.50. Solutions Second: Marieke Gouda Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Smoked, 99.45. Experts! Third: Javier Vega, Glanbia Foods, Twin Falls, Idaho, Smoked Gouda, AUCTION: Obtaining 98.90. TURN-KEY FACILITY SALES Fourth: Bruce Workman, Fair Maximum Value Oaks Farms, Fair Oaks, Ind., Smoked Harry Davis & Company’s recent brokered Gouda, 98.85. turnkey sales include complete Cheese Harry Davis & Company has Fifth: Team Arena, Arena Cheese, Manufacturing, Fluid Milk and Ice Cream delivered powerful solutions to Arena, Wis.., Hardwood Smoked production facilities across North America. the Cheese, Dairy, Food and Gouda Deli Longhorn, 98.80. Beverage industries for 60 YEARS! &HUWLÀHG$335$,6$/6

Harry Davis & Company is the leader in RECENT AUCTION the valuation of equipment and operating CAMPAIGNS INCLUDE: facilities in the cheese, dairy and beverage Fresh Hispanic Cheeses • Former Borden Facilities – industries. New Jersey, Kentucky, Louisiana (Quesos Frescos) Our clients include leading banks and • Land O’ Lakes – ÀQDQFLDOLQVWLWXWLRQVDVZHOODV)RUWXQH Cheese & Whey – Denmark, WI Class 38 companies and major players in the cheese, dairy, food processing and • Nestle Nutritional Products – beverage industries. St. Louis Park, MN • Nestle/Dreyers Ice Cream – Best of Class: Team W&W Dairy, %DNHUVÀHOG&$ +RXVWRQ7; W&W Dairy, Monroe, Wis., Queso • Foster Farms – Fluid Milk – Fresco, 99.45. Fresno, CA Second: MCP Team, Mexican Cheese Producers Inc. (Bar-S), Dar- • Unilever – Milwaukee and lington, Wis., Queso Cremoso Pail, Atlanta facilities 99.40. • Many Additional Dairy, Food Third: Marquez Brothers Inter- and Beverage facilities! national Inc., Hanford, Calif., Queso Fresco, 99.35. Fourth: Team Supremo, V&V Supremo Foods, Chicago, Queso Del Caribe, 99.30. Fifth: Team Nuestro Queso, Nuestro Queso LLC, Kent, Ill., Queso Fresco, 99.20. Fifth: Team Nuestro Queso, Nuestro Queso LLC, Kent, Ill., Queso Para Freir, 99.20. www.HarryDavis.com Fifth: Team Supremo, V&V Su- 412.765.1170 | [email protected] premo Foods, Chicago, Queso Fresco, 99.20.

For more information please visit www.harrydavis.com Turn to QUESO, page 35 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 35 CHEESE CONTEST

QUESO Fifth: Team Emmi Roth USA, Emmi Roth USA, Monroe, Wis., Roth Gran- Continued from page 34 Queso, 99.10.

Hispanic Melting Cheese Open Class: Smear Rip- )'#9GUVHCNKC5GRCTCVQTFKTGEVFTKXG (Queso Para Fundir) ened Soft Cheeses 8GTUCVKNG'HƂEKGPV Class 39 Class 41 CPF%QORCEV Best of Class: Team Nuestro Queso, Best of Class: Murray’s Cheese and Nuestro Queso LLC, Kent, Ill., Queso Jasper Hill Farm, Murray’s Cheese, Oaxaca Ball, 99.60. New York, Cave Master Reserve, Green- Second: Team Nuestro Queso, sward, 99.50. Nuestro Queso, LLC, Kent, Ill., Queso Second: Jasper Hill Farm, Cellars Oaxaca Strips, 98.30. at Jasper Hill, Greensboro, Vt., Win- Third: Marquez Brothers Interna- nimere, 99.25. tional, Inc. Hanford, Calif., Oaxaca, Third: Team Marin French, Marin 97.85. French Cheese, Petaluma, Calif., Fourth: Cesar Luis, Cesar’s Cheese, Schloss, 99.10. Columbus, Wis., Oaxaca String Cheese, Fourth: Scott Lafranchi, Nicasio 97.25. Valley Cheese Co., San Rafael, Calif., Fifth: George Crave, Crave Broth- Nicasio Square, 99.05. ers Farmstead Cheese LLC, Waterloo, Fifth: von Trapp Farmstead, Cellars at Wis., 96.55. Jasper Hill, Greensboro, Vt., Oma, 99.00.

Hard Hispanic Cheeses Open Class: Smear (Queso Duro) Ripened Semi-soft Class 40 Cheeses Class 42 Best of Class: Team Emmi Roth USA, Emmi Roth USA, Monroe, Wis., Roth GranQueso Reserve, 99.50. Best of Class: Spring Brook Farm, Second: Team MCP, Mexican Cheese Farms for City Kids Foundation, Read- Producers Inc. (Bar-S), Darlington, ing, Vt., Ashlyn - Semi-soft Raw Milk Wis., Queso Cotija Wheel II, 99.40. Vermont Artisan Cheese, 99.20. Third: Team MCP, Mexican Cheese Second: Spring Brook Farm, Farms 1WTPGYGUVEQPEGRVKPUGRCTCVKQPVGEJPQNQI[ Producers Inc. (Bar-S), Darlington, for City Kids Foundation, Reading, Vt., CFCRVUVQOGGV[QWTVQWIJGUVEJCNNGPIGU Reading - Semi-soft Vermont Artisan Wis., Cotija Wheel, 99.35. 6JGPGYFGUKIPYJKEJHGCVWTGUCEQORNGVGN[ Fourth: Team Supremo, V&V Supre- Raclette, 99.15. mo Foods, Chicago, Cotija Wheel, 99.25. Turn to OPEN, page 36 a KPVGITCVGFFTKXGRTQXKFGUVJGJKIJGUVFGITGGQH GHƂEKGPE[YKVJUKIPKƂECPVGPGTI[UCXKPIU5KPEG VJGFTKXGKUKPUVCNNGFWPFGTPGCVJVJGDQYNVJGTG WE SERVICE KUNGUUUVTCKPQPVJGDGCTKPIUHQTNQPIGTUGTXKEG KPVGTXCNUCPFQXGTCNNUKORNGTOCKPVGPCPEG7PKVU THE GLOBE TGSWKTGOKPKOCNƃQQTURCEGCPFCTGCXCKNCDNGKPC with quality scientiﬁc equipment TCPIGQHECRCEKVKGU manufactured by us at our Colorado facility and select products by other manufacturers. All products and 6QƂPFQWVJQYFKTGEVFTKXGUGRCTCVQTUECP equipment come with a full RTQXKFGVJGUQNWVKQP[QWJCXGDGGPUGCTEJKPI manufacturer’s warranty and are HQTEQPVCEV/CTM.KVEJƂGNFCVQT backed by the knowledgeable /CTM.KVEJƂGNF"IGCEQOQTXKUKVQWTYGDUKVG personnel at UDY Corporation. 5$9#ORPORATION also has the CVYYYYUWUEQO expertise to assist you with all of Proven Technology Since 1960 your project needs and a complete s$IRECT0ROTEIN fabrication shop is at your service. 2EADOUT When you select UDY you get price, s(IGH#ORRELATION GEA Mechanical Equipment US, Inc. product and experience! WITH+JELDAHL #OMBUSTION GEA Westfalia Separator Division s1UICK%ASY Toll-Free: 800-722-6622 · 24-Hour Technical Help: 800-509-9299 /PERATION www.gea.com s!FFORDABLE UDY Corporation s0RECISE !CCURATE 201 Rome Ct., AND2EPRODUCIBLE Ft. Collins, CO 80524 s#USTOMIZEDTO9OUR PH: 970.482.2060 .EEDS"UDGET

engineering for a better world 1936H FAX: 970.482.2067 s!PPLICABLETO EMAIL: bill@udyonecom #HEESE $AIRY WEB: www.udyone.com -ANY#OMMODITIES

For more information please visit www.udyone.com For more information please visit www.gea.com © 2015 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]) 36 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

OPEN Best of Class: Chris Roelli, Roelli Cheese Co., Shullsburg, Wis.,Extra Aged Continued from page 35 Alpine Cheese, 99.75. Second: Team Emmi Roth USA, Third: Matthew Brichford, Jacobs Emmi Roth USA, Monroe, Wis., Roth’s and Brichford Farmstead Cheese, Con- Private Reserve, 99.70. nersville, Ind., Briana, 99.10. Third: Uplands Cheese, Dodgeville, Fourth: Team MTC, Mt Townsend Wis., Pleasant Ridge Reserve, 99.50. Creamery, Port Townsend, Wash., Fourth: Team Emmi Roth USA, Washed Rind Tomme, 99.00. Emmi Roth USA, Monroe, Wis., Roth Fifth: Team Emmi Roth USA, Emmi Grand Cru Surchoix, 99.40. Roth USA, Monroe, Wis., Roth Mezza- Fifth: Matthew Brichford, Jacobs Luna Fontina, 98.90. and Brichford, Connersville, Ind., 99.30.

Open Class: Smear Pepper Flavored Ripened Hard Cheeses Monterey Jack Photo by Gary Porter Class 43 Class 44

Best of Class: Tillamook County Cream- ery, Tillamook, Ore., Stirred Curd Red and ® Green Jalapeno Pepper Jack, 99.15 Cabrio Case Second: Adelita Simic, Glanbia Foods, Twin Falls, Idaho, Ghost Pepper Jack, 99.05. Third: Tillamook County Creamery, Tillamook, Ore., Stirred Curd Red and Green Jalapeno Pepper Jack, 99.00. Fourth: Richard Wold, AMPI, Jim Falls, Wis., Monterey Jack with Jalapeño Peppers, 98.95. Fourth: Shawn Thorp, Maple Leaf Cheese Co-op, Monroe, Wis., Jalapeño Pepper Monterey Jack Wheel, 98.95. Fifth: Vjekoslav Bampa, Glanbia Foods, Twin Falls, Idaho, Pepper Jack, 98.90.

Pepper Flavored ‘American’ Style Cheeses Class 45

Best of Class: C&W Team, Cabot Creamery Cooperative, Cabot, Vt., Ver- mont Hot Buffalo Wing Cheddar, 99.65. Clean-Cut Case. Clear-Cut Choice. Second: Team Cracker Barrel Natu- ral Cheese, Valley Queen Cheese for Kraft Foods, Glenview, Ill., Jalapeno Cheddar, 99.50. Third: Southwest Cheese Co., SEE US AT Stop by the WCIC Show in Madison WI booth Southwest Cheese LLC, Clovis, NM., # 700 to see a video of Southwest Reserve, 99.15. our Cabrio Case pouch Alliant Energy Ctr. Madison, WI Fourth: Dave Schell, Valley Queen April, 22-23 2015 loader in action! Booth 700 Cheese Factory, Inc., Milbank, S.D., Cheddar with Red and Green Jalape- ños - cut cheese, 99.05. Fifth: Maryann Swinney, Glanbia Our innovative Cabrio Case® easily converts space. Retailers favor the Cabrio Case because from a sturdy shipping case to a retail-ready tray it is fast and easy to stock, with no cutting or Foods, Twin Falls, Idaho, Chipotle with high-impact shelf appeal that can enhance product product damage. Let us make the case for the best in Cheddar, 99.00. sales. Its top-load design allows product to be packed and shipped shelf-ready packaging. Visit our booth at WCIC 2015 to see a flat. Once opened in the store, it displays vertically to optimize shelf video of the Cabrio Case (Pat. Pending) loader in action.

PACKAGING INNOVATION AT WORK Open Class: Pepper delkorsystems.com | 800-328-5558 Flavored Cheeses Class 46 TTop Product Tilts to Pre-cut edge lloading. ships flat. open easily. enhances look. Best of Class: Glenn Goss, Schnabel- tier, Rochester, Ind., Chipotle Pepper Gouda, 99.50. For more information please visit www.delkorsystems.com Turn to PEPPER, page 37 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 37 U.S. CHAMPIONSHIP CHEESE CONTEST

PEPPER Best of Class: Igor Kranjc, Glanbia Fifth: Wayne Hintz, Springside Third: Mike Matucheski, Sartori Co., Foods, Twin Falls, Idaho, White Ched- Cheese, Oconto Falls, Wis., Olive White Antigo, Wis., Sartori Reserve Raspberry Continued from page 36 dar/Chives, 99.15. Cheddar, 98.85. BellaVitano, 99.40. Second: Team Great Midwest, Sa- Fourth: Mike Matucheski, Sartori Second: John (Randy) Pitman, Mill puto Specialty Cheese for Henning’s, Co., Antigo, Wis., Sartori Reserve Chai Creek Cheese, Arena, Wis., Pepper Richfi eld, Wis., Great Midwest Pizzano Open Class: Flavored BellaVitano, 99.35. Brick, 99.40. Cheddar, 99.15. Fourth: Mike Matucheski, Sar- Third: Carr Valley Cheese Makers, Cheeses with Sweet Third: C&W Team, Cabot Creamery tori Co., Antigo, Wis., Sartori Reserve Carr Valley Cheese Co. Inc., La Valle, Cooperative, Cabot, Vt., Everything Espresso BellaVitano, 99.35. Wis., Wildfi re Blue, 99.30. Condiments Bagel Vermont Cheddar, 99.00. Fifth: Mike Matucheski, Sartori Co., Fourth: Team Emmi Roth USA, Fourth: Bruce Willis, Burnett Dairy, Antigo, Wis., Sartori Reserve Merlot Emmi Roth USA, Monroe, Wis., Roth Class 50 Grantsburg, Wis., Alpha’s Limited Se- BellaVitano, 99.30. Peppadew Havarti, 99.20. lect with Truffl e, 98.90. Fifth: Mike Matucheski, Sartori Co., Fifth: Dennis Schneider, Arla Foods, Fourth: C&W Team, Cabot Creamery Antigo, Wis., Sartori Reserve Citrus Kaukauna, Wis., Jalapeño Havarti, Best of Class: Mike Matucheski, Sar- Cooperative, Cabot, Vt., Vermont Tus- Ginger BellaVitano, 99.30. 99.05. tori Co., Antigo, Wis., Sartori Limited can Cheddar, 98.90. Edition Peppermint BellaVitano, 99.50. Fifth: Mike Matucheski, Sartori Fourth: Cheddar Room Team, Cabot Second: Mike Matucheski, Sartori Co., Antigo, Wis., Sartori Reserve KB Creamery Cooperative, Cabot, Vt., Ver- Co., Antigo, Wis., Sartori Reserve Bal- BellaVitano, 99.30. Open Class: Flavored mont Garlic & Herb Cheddar, 98.90. samic BellaVitano, 99.45. Turn to FLAVORED, page 38 a Soft Cheeses Class 47

Best of Class: Fresh Mozz Team, Lac- talis American Group, Nampa, Idaho, Marinated Fresh Mozzarella, 99.65. WhiteWhey™ Second: George Crave, Crave Broth- ers Farmstead Cheese LLC, Waterloo, Wis., Marinated Fresh Mozzarella, WhiteWhey™ is the right way 99.55. Third: Carlos Rodriguez, BelGioioso to color your cheese Cheese Inc., Green Bay, Wis., Zesty Marinated Hand Braided Fresh Moz- New regulations in the EU and China outlaw the use of colored zarella, 99.15. whey in production of baby and infant products. Also, peroxides and other cleaning chemicals are not allowed. Fourth: Team Toscana, Toscana Cheese Co., Secaucus, N.J., Armenian Using Chr. Hansen’s new DairyMax™ beta-carotene (BC) as the only pigment to color your cheese will comply with these new regu- String Cheese, 99.10. lations as BC occurs naturally in milk. Fifth: Adam Barten, BelGioioso Our new WhiteWhey™ solution eliminates the need for chemi- Cheese Inc., Green Bay, Wis., BelGioioso cal treatment as there is less than 3% carry over of pigment into Burrata with Black Trufﬂ es, 98.70. the whey. Additionally, superior stability over annatto makes our WhiteWhey™ solution the right way to color your cheese.

Open Class: Flavored Semi-soft Cheeses Class 48

Best of Class: Team SV, Cady Cheese LLC, Wilson, Wis., Monterey Jack with Kalamata Olives, 99.50. Second: Team Toscana, Toscana Cheese Co., Secaucus, N.J., Fresh Marinated Braid Mozzarella, 99.50. Third: John (Randy) Pitman, Mill Creek Cheese, Arena, Wis., Caraway Brick, 99.45. Fourth: Joshua Paxton, Glanbia Foods, Twin Falls, Idaho, Monterey Jack/Green Olive & Pimento, 99.35. Fourth: John (Randy) Pitman, Mill Creek Cheese, Arena, Wis., Caraway Muenster, 99.35. Fifth: Michael Billard, Glanbia Foods, Twin Falls, Idaho, Monterey Jack/Chives & Garlic, 99.25. Chr. Hansen, Inc 9015 W. Maple Street WWW.CHR-HANSEN.COM Milwaukee, WI 53214 Open Class: Flavored Find out more at www.chr-hansen.com Hard Cheeses Toll Free: 800-558-0802 WWW.CHR-HANSEN.COM Class 49 For more information please visit www.chr-hansen.com © 2015 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]) 38 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

FLAVORED Third: Carr Valley Cheese Makers, Best of Class: Mike Matucheski, Sar- Carr Valley Cheese Co. Inc., LaValle, tori Co., Antigo, Wis., Sartori Smoked Continued from page 37 Wis., Smoked Fontina, 99.20. Alpine Style, 99.60. Open Class: Soft Cheeses Fourth: Steve Stettler, Decatur Dairy Second: Swiss Team, Pearl Valley Inc., Brodhead, Wis., Smoked Italian Cheese Inc., Fresno, Ohio, Smoked Class 53 Herb Havarti, 99.15. Swiss, 99.45. Open Class: Smoked Soft Fourth: Dennis Harris, Glanbia Third: Fernando Chavez-Sandoval, Foods, Twin Falls, Idaho, Smoked Gold Creek Farms, Woodland, Utah, Best of Class: Tom Pintar, BelGioioso and Semi-soft Cheeses Monterey Jack, 99.15. Smoked Cheddar, 99.15. Cheese Inc., Green Bay, Wis., BelGioioso Fifth: Keith Cummins, Glanbia Fourth: Team Chalet, Chalet Cheese Crema di Mascarpone, 99.10. Class 51 Foods, Twin Falls, Idaho, Smoked Co-op, Monroe, Wis., Natural Smoked Second: Fresh Cheese Team, Ver- Monterey Jack, 99.10. Baby Swiss, 98.75. mont Creamery, Websterville, Vt., Fifth: Carr Valley Cheese Makers, Mascarpone, 98.90. Best of Class: Dave Newman, Arla Carr Valley Cheese Co. Inc., LaValle, Third: Di Stefano Cheese, Pomona, Foods, Kaukauna, Wis., Edam loaf Open Class: Smoked Wis., Apple Smoked Garlic Cheddar, Calif., Fresh Mascarpone, 98.85. smoked, 99.80. Hard Cheeses 98.70. Fourth: Jeff Allen, BelGioioso Second: Burnett Dairy Team, Bur- Cheese Inc., Green Bay, Wis., Crescenza- nett Dairy, Grantsburg, Wis., Smoked Class 52 Stracchino, 98.75. String Cheese, 99.40. Fifth: Bill Codr, BelGioioso Cheese Inc., Green Bay, Wis., Mascarpone, 98.60. Fifth: Byam Fresh Cheese Team, Vermont Creamery, Websterville, Vt., Together, we can optimize the performance Creme Fraîche, 98.60.

of your sanitary membrane application. Open Class: Semi-soft JOIN US! BootBoothth N°.N. 416 Cheeses Class 54 Madison,Madison WiscWisconsinconsin | April 2222-23, 2015 Best of Class: Saxon Team, Saxon Creamery, Cleveland, Wis., Snowfi elds aged 15 months, 99.25. Second: Marieke Gouda Team, Holland’s Family Cheese, Thorp, Wis., Marieke Golden, 99.05. Third: John (Randy) Pitman, Mill Creek Cheese, Arena, Wis., Farmer, 99.00. Fourth: Team Emmi Roth USA, Emmi Roth USA, Monroe, Wis., Roth Butterkase, 98.90. Fourth: Eddie Lucas, Old Europe Parker offers global support to end- On-going membrane technology provides Cheese Inc., Benton Harbor, Mich., users and OEM’s in the design, delivery value-added solutions in dairy separation Fontina, 98.90. Fifth: Brett Krattiger, Maple Leaf and development of high-performance applications: Cheese Co-op, Monroe, Wis., Swedish sanitary membrane products. Including Fontina Wheel, 98.80. the following configurations & types: ä Leader in Microfiltration Portfolio of leading products in whey fat removal & Fifth: Saxon Team, Saxon Creamery, Cleveland, Wis., Snowfi elds aged 12 äReverse Osmosis protein casein separations in milk months, 98.80. äNanofiltration ä Crease Protector Technology (CPT) äUltrafiltration Sanitary design to reduce bacteria äMicrofiltration ä Power Saver Spiral (PSS) Open Class: Hard Cheeses Increases crossflow and minimizes Available in the diameters shown below: energy costs Class 55 ä3.8” (97mm) ä8.0” (203mm) ä4.3” (129mm) ä8.3” (210mm) For questions, please contact: ä6.3” (161mm) ä10.0” (249mm) Ron Tuckner - Market Sales Manager Best of Class: Uplands Cheese, [email protected] Dodgeville, Wis., Extra Aged Pleasant Ridge Reserve, 99.70. FIND OUT MORE! Visit us @: Second: Saxon Cheese LLC, Cleve- www.parker.com/sanitarymembranes land, Wis., Saxony Alpine Style Aged Products manufactured in the U.S.A. 18 months, 99.65. Third: Bill Sikorski, BelGioioso Cheese Parker-Hannifin Corporation | domnick hunter Process Filtration - N.A. | 2340 Eastman Avenue | Oxnard, CA 93030 | 877 784 2234 Inc., Green Bay, Wis., Romano, 99.45. Fourth: Saxon Cheese LLC, Cleve- land, Wis., Saxony Alpine Style Aged 15 months, 99.40. Fifth: Saxon Cheese LLC, Cleveland, Wis., Saxony Alpine Style Aged 15 months, 99.10. For more information please visit www.parker.com/sanitarymembranes Turn to CLASS, page 39 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 39 U.S. CHAMPIONSHIP CHEESE CONTEST

CLASS Lowfat Feta in Brine, 99.20. Fourth: Provolone Department, Sor- Second: Steve Webster, Klondike rento Lactalis, Buffalo, N.Y., Reduced Continued from page 38 Reduced Fat Hard Cheeses Cheese Co., Monroe, Wis., Odyssey Fat Sodium Mild Provolone, 99.00. Free Feta in Brine, 98.80. Fifth: Team Lake Norden, Lake Class 57 Third: Lactalis Belmont, Lactalis Norden Cheese Co., Lake Norden, S.D., American Group, Belmont, Wis., Feta Reduced Sodium Low-Moisture Whole- Reduced Fat Soft & Fat Free Chunk, 98.65. Milk Mozzarella, 98.75. Fourth: Steve Buholzer, Klondike Semi-soft Cheeses Best of Class: Cheddar Room Team, Cheese Co., Monroe, Wis., Odyssey Cabot Creamery Cooperative, Cabot, Lowfat Feta in Brine, 98.50. Class 56 Vt., Vermont 50-percent Reduced Fat Cold Pack Cheese, Fourth: Team Lake Norden, Lake Cheddar, 98.10. Norden Cheese Co., Lake Norden, S.D., Cheese Food Second: Rudy Jozelic, Glanbia Twin Best of Class: String Team 2, Kraft Lite Mozzarella, 98.50. Falls, Twin Falls, Idaho, Reduced Fat Foods/Pollio Italian Cheese Co., Camp- Fifth: Adam Buholzer, Klondike Cheddar, 95.50. Class 60 bell, N.Y., Reduced Fat Mozzarella Cheese Co., Monroe, Wis., Odyssey Fat Third: Travis Holscher, Valley Queen String Cheese, 99.80. Free Feta in Brine, 98.40. Cheese Factory Inc., Milbank, S.D., Re- Second: Micah Klug, Agropur, Wey- Best of Class: Team Pine River, Pine duced Fat Cheddar - Cut Cheese, 95.45. auwega, Wis., Reduced Fat Feta, 99.55. River Pre-Pack, Newton, Wis., Aged Fourth: Tillamook County Creamery, Third: String Team 1, Kraft Foods/ Asiago Cold Pack Cheese Food, 99.50. Tillamook, Ore., Reduced Fat Cheddar, Pollio Italian Cheese Co., Campbell, Reduced Sodium Cheeses Second: Team Pine River, Pine River 95.00. N.Y., Reduced Fat Mozzarella String Pre-Pack, Newton, Wis., Garlic and Fifth: Matt Vanic, Glanbia Foods, Cheese, 99.45. Class 59 Herb Cold Pack Cheese Food, 99.45. Twin Falls, Idaho, Reduced Fat Ched- Fourth: John (Randy) Pitman, Mill Third: Team Pine River, Pine River dar, 94.85. Creek Cheese, Arena, Wis., Reduced Fat Pre-Pack, Newton, Wis., Extra Sharp Muenster, 99.40. Best of Class: Penn Cheese, Winﬁ eld, Cheddar Cold Pack Cheese Food, 99.20. Fifth: Steve Buholzer, Klondike Pa., Lacey Swiss, reduced sodium, Fourth: Team Pine River, Pine River Cheese Co., Monroe, Wis., Odyssey Re- Lowfat Cheeses 99.50. Pre-Pack, Newton, Wis., Swiss and duced Fat Peppercorn Feta in Brine, Second: Chad Duhai, Zimmerman Almond Cold Pack Cheese Food, 99.10. 99.35. Class 58 Cheese, South Wayne, Wis., Reduced Fourth: Widmer’s Cheese Cellars, Fifth: Steve Webster, Klondike Sodium Muenster, 99.25. Theresa, Wis., Brick Cheese Cold Pack, Cheese Co., Monroe, Wis., Odyssey Third: Roger Krohn, Agropur, 99.10. Reduced Fat Mediterranean Feta in Best of Class: Matt Erdley, Klondike Luxemburg, Wis., Reduced Sodium Fifth: Team Pine River, Pine River Brine, 99.35. Cheese Co., Monroe, Wis., Odyssey Provolone, 99.10. Turn to COLD, page 40 a

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For more information please visit www.mctdairies.com For more information please visit www.wagcheese.com © 2015 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]) 40 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

COLD Second: Team Merkts Silver, Bel Best of Class: Cream Cheese Team, Best of Class: Courtney Schreiner, Brands USA, Little Chute, Wis., Merkts Swiss Valley Farms, Luana, Iowa, Cream Lactalis U.S.A., Inc., Merrill, Wis., Ron- Continued from page 39 Swiss Almond Cold Pack Cheese Cheese, 99.30. delé Garlic & Herbs Gourmet Spread- Spread, 99.05. Second: Alouette Cheese USA, New Hol- able Cheese, 99.30. Pre-Pack, Newton, Wis., Horseradish Third: Team Merkts Gold, Bel Brands land, Pa., Smithﬁ eld Cream Cheese, 98.60. Second: Margarete Porod, Lactalis Cold Pack Cheese Food, 98.95. USA, Little Chute, Wis., Merkts Beer Third: Team Franklin Foods, Franklin U.S.A., Inc., Merrill, Wis., Rondelé Pep- Cold Pack Cheese Spread, 98.70. Foods, Enosburg Falls, Vt., Hahn’s Cream percorn Parmesan Gourmet Spreadable Fourth: Team Merkts Orange, Bel Brands Cheese, 98.50. Cheese, 99.05. Cold Pack Cheese USA, Little Chute, Wis., Merkts Horseradish Fourth: Alouette Cheese USA, New Third: FFP South, Family Fresh Cold Pack Cheese Spread, 98.65. Holland, Pa., Smithfield Neufchatel Pack, Monticello, Wis., Kelly’s Kitchen Spreads Fifth: Team Pine River, Pine River Cheese, 98.35. Cranberry Almond Gourmet Cheese Pre-Pack, Newton, Wis., Pepper Jack Fifth: Keith Adams, Alemar Cheese Co., Spread, 98.95. Class 61 Cold Pack Cheese Spread, 98.55. Mankato, Minn., Fromage Blanc, 98.05. Fourth: Keith Turzinski, Lactalis U.S.A., Inc., Merrill, Wis., Rondelé Ar- Flavored Spreadable tichoke & Garlic Gourmet Spreadable Best of Class: Carr Valley Cheese Spreadable Cheeses Cheese, 98.65. Makers, Carr Valley Cheese Co. Inc., Cheeses Fifth: FFP South, Family Fresh Pack, La Valle, Wis., Chunky Blue Cold Pack Class 62 Monticello, Wis., Kelly’s Kitchen Garlic Cheese Spread, 99.10. Class 63 and Herb Gourmet Cheese Spread, 98.55.

Pasteurized Process Cheeses THIS IS HOW Class 64

Best of Class: Jerry Prahl, Lactalis USA Inc., Merrill, Wis., Wee Brie Pas- teurized Spreadable Cheese, 99.10. Unlimited Second: Process Slice Team, Associ- ated Milk Producers Inc., Portage, Wis., LOOKS. Process American Swiss Slice, 98.75. Third: Joe Wilson, Biery Cheese Co., Louisville, Ohio, Pasteurized Process White American, 98.10. Fourth: Team Slice, Land O’ Lakes, Spencer, Wis. Slice Swiss American Cheese, 98.05. Fifth: Joe Wilson, Biery Cheese Co., Louisville, Ohio, Pasteurized Process Colored American Cheese, 97.75.

Flavored Pasteurized Process Cheeses Class 65

Best of Class: Team Loaf, Land O’Lakes. Spencer, Wis., White Extra Melt w/ Jalapenos, 99.40. Second: Joe Wilson, Biery Cheese Co., Louisville, Ohio, Naturally Smoked Pas- teurized Process Cheddar Cheese, 99.05. Third: Williams Team Gold, Williams Cheese Co., Linwood, Mich., Spicy Beer Spread, 98.45. Fourth: Process Loaf Team, Associ- ated Milk Producers Inc., Portage, Wis., The new look of Whitehall Specialties reflects the way Monterey Jack American with Red Bell we create cheese products. We offer unlimited ways and Jalapeño Peppers, 98.20. to provide you with tasty, easy-to-use, cost-effective Fifth: The “C” Team, Whitehall Spe- solutions for your cheese needs. cialties, Whitehall, Wis., Pepper Jack Cheese, 98.05. Try Whitehall Specialties. You’ll see how unlimited looks. Soft Goat’s Milk Cheeses Class 66 www.whitehall-specialties.com ã 888-755-9900

Best of Class: Cypress Grove Chevre, © 2014 Whitehall Specialties, Inc. Arcata, Calif., Cultured milk tastes of For more information please visit www.whitehall-specialties.com Turn to GOAT, page 41 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 41 U.S. CHAMPIONSHIP CHEESE CONTEST

GOAT Wis., Billy Blue, 98.90. Best of Class: Team Laura Chenel’s, Fourth: Tracey McMahon, Continued from page 40 Semi-soft Goat’s Laura Chenel’s Chévre, Sonoma, Calif., Montchevre-Betin Inc., Belmont, Wis., Taupiniere aged goat cheese, 99.50. Milk Cheeses Crumbled Feta Goat Cheese, 98.90. fresh cream with a citrus ﬁ nish, 99.50. Second: Aged Cheese Team, Vermont Fifth: Cris Bockhop, Montchevre- Second: Fresh Cheese Team, Ver- Creamery, Websterville, Vt., Coupole, Class 70 Betin Inc., Belmont, Wis., Crumble mont Creamery, Websterville, Vt., 99.40. Plain, 98.75. Creamy Goat Cheese, 99.45. Third: Tim Pennekamp, Montchevre- Third: Fresh Cheese Team, Vermont Betin Inc., Belmont, Wis., Mini Cabrie, Best of Class: Scott Rood, Creamery, Websterville, Vt., Fresh Goat 99.35. Montchevre-Betin Inc., Belmont, Flavored Semi-soft Cheese, 99.40. Fourth: Martin Chavez, Montchevre- Wis., Crumbled Fresh & Natural Goat Fourth: Jean Rossard, Montchevre- Betin Inc., Belmont, Wis., Chevriotte, Cheese, 99.65. Goat’s Milk Cheeses Betin Inc., Belmont, Wis., Chevre Oh 99.25. Second: Estella Galeas, Montchevre- La La, 99.20. Fifth: Cypress Grove Chevre, Arcata, Betin Inc., Belmont, Wis., Crumbled Class 71 Fifth: Team Laura Chenel’s, Laura Calif., Italian black trufﬂ e soft-ripened Plain Tray, 99.55. Chenel’s Chévre, Sonoma, Calif., Plain goat cheese, 99.15. Third: Central Coast Creamery, Paso Log, 99.15. Fifth: Aged Cheese Team, Vermont Robles, Calif., Goat Gouda, 99.35. Best of Class: Carr Valley Cheese Creamery, Websterville, Vt., Bonne Fourth: Carr Valley Cheese Makers, Makers, Carr Valley Cheese Co. Inc., Bouche, 99.15. Carr Valley Cheese Co. Inc., LaValle, Turn to MILK, page 42 a Flavored Soft Goat’s Milk Cheeses Class 67

Best of Class: Fresh Cheese Team, Vermont Creamery, Websterville, Vt., Fresh Goat Cheese Crumbles Apricot & Thyme, 99.25. Second: Camy Berntgen, Montchevre- Betin Inc., Belmont, Wis., Peppadew, 98.85. Third: Team Laura Chenel’s, Laura Chenel’s Chévre, Sonoma, Calif., Cabe- cou marinated aged goat cheese, 98.80. Fourth: Cypress Grove Chevre, Arcata, Calif., A hand-mixed blend of dried Herbs de Provence sprinkled on fresh Chevre, 98.75. Fifth: Cypress Grove Chevre, Arcata, Calif., Fennel pollen and lavender on fresh Chevre, 98.60.

Flavored Soft Goat’s Milk Cheeses with Discover Sweet Condiments a million reasons Total Plant Assurance pays. Class 68

Best of Class: Bryan Adams, Montchevre-Betin Inc., Belmont, Wis., Honey Goat Cheese, 99.65. Second: Coach Farm, Pine Plains, N.Y., Fresh Goat Cheese fi lled with Fig Jam, 99.30. Our integrated approach examines the complex connections between Third: Dennis Cardy, Montchevre- your systems, and then tailors solutions to help you take advantage of hidden opportunities across your entire operation. Learn how Ecolab Betin Inc., Belmont, Wis., Rondin service, solutions and expertise can help you gain a competitive advantage. Honey, 99.20. Fourth: The Packaging Team, Call 1 800 392 3392 or your Ecolab representative to learn what Heartland Creamery, Newark, Missouri, happens when expert solutions meet your business needs. =ff[JX]\kp$JljkXèXY`c`kp$Fg\iXk`feXc<]]`Z`\eZp Pumpkin Snap Chevre, 99.00. Fifth: Team Laura Chenel’s, Laura Chenel’s Chévre, Sonoma, Calif., Cran- berry fl avored log, 98.85.

For more information please visit www.ecolab.com © 2015 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]) 42 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

MILK Mountain Queso de Mano, 98.40. Third: Brenda Jensen, Hidden Fifth: Charuth Van Beuzekom, Shad- Springs Creamery, Westby, Wis., Farm- Continued from page 41 Hard Goat’s Milk Cheeses ow Brook Farm’s Dutch Girl Creamery, stead Feta, 97.55. Class 72 Lincoln, Neb., Rosa Maria, 98.40. Fourth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., La Valle, LaValle, Wis., Cocoa Cardona, 98.95. Wis., Marisa, 97.50. Second: Mary Kay VonGlahn, Fifth: Cedar Grove Cheese Team, Montchevre-Betin Inc., Belmont, Wis., Best of Class: Katie (Hedrich) Soft & Semi-Soft Cedar Grove Cheese, Plain, Wis., Ovella, Pomegranate & Orange Zest, 98.90. Fuhrmann, LaClare Farms, Malone, 97.05. Third: New Products Team, Alou- Wis., Evalon, 99.25. Sheep’s Milk Cheeses Fifth: Bekkum Family, Nordic ette Cheese - Kolb Lena, Lena, Ill., Second: J. Michael Whitehead & The Creamery, Westby, Wis., Smoked Sheep Chavrie Cucumber & Chives Log, Production Team, Heartland Creamery. Class 73 Feta, 97.05. 98.85. Newark, Mo., Goat Cheddar, 98.80. Fourth: Steve Johnson, Third: Central Coast Creamery, Paso Montchevre-Betin Inc., Belmont, Robles, Calif., Goat Cheddar, 98.50. Best of Class: Landmark Creamery Wis., Crumbled Cranberry Goat Fourth: Colin McGrath, Sprout Team, Landmark Creamery, Albany, Flavored Soft & Semi-Soft Cheese, 98.80. Creek Farm, Poughkeepsie, N.Y., Mad- Wis., Petit Nuage, 98.80. Sheep’s Milk Cheeses Fifth: Carr Valley Cheese Makers, eleine, 98.45. Second: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Fifth: Jackie Chang, Haystack Moun- Carr Valley Cheese Co. Inc., La Valle, Wis., Smoked Billy Blue, 98.50. tain Cheese, Longmont, Colo., Haystack Wis., Ba Ba Blue, 97.70. Class 74

Best of Class: Murray’s Cheese and Old Chatham Sheepherding Co., Mur- ray’s Cheese, New York, Cave Master Broader Capabilities Reserve, Hudson Flower, 98.80. Second: Brenda Jensen, Hidden Springs Creamery, Westby, Wis., Drift- From Concept to less - Honey Lavender, 98.75. Third: Brenda Jensen, Hidden Start-Up . . . From Springs Creamery, Westby, Wis., Drift- less - Cranberry Cinnamon, 98.65. Artisan to all Types and Fourth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., La Valle, Sizes of Cheese Makers Wis., Smoked Marisa, 98.60. Fifth: Brenda Jensen, Hidden • Complete Turn Key Capabilities Springs Creamery, Westby, Wis., Drift- • Engineering Feasibility Studies less - Basil/Olive Oil, 98.45. • Project Management/Engineering • Installation of Cheese & Whey Plants Surface (Mold) Ripened • Plant-wide Control & Integration • System Start-Up/Commissioning Sheep’s Milk Cheeses • Conceptual Process Design Class 75 • Service & Support After the Sale • Process Consultation Services • Tank Fabrication & Electrical Best of Class: Carr Valley Cheese Distribution Engineering Makers, Carr Valley Cheese Co. Inc., La • NEWLY Expanded West Coast Valle, Wis., Cave Aged Marisa, 98.60. Coverage Second: Old Chatham Sheepherding Co. White Team, Old Chatham Sheep- MP&C is customer driven and provides herding Co., Old Chatham, N.Y., Mini service second to none at every level. Kinderhook Creek, 98.50. Third: Old Chatham Sheepherd- We have a team of experienced, ing Co. White Team, Old Chatham knowledgeable staff to ﬁnd the best Sheepherding Co., Old Chatham, N.Y., possible solution for your company's Kinderhook Creek, 98.35. process and automation needs! Fourth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., La Valle, Wis., Sheep Montan, 97.80. Fifth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., La Valle, Wis., Virgin Pine Native Sheep Blue, 94.80.

On-Call Technicians Hard Sheep’s Milk Cheeses Class 76 922 North 3rd Avenue • Edgar, WI 54426 715.352.3206 • Fax 715.352.2194 [email protected] Best of Class: Brenda Jensen, Hidden www.membranepc.com Springs Creamery, Westby, Wis., Ocooch Reserve, 99.40. For more information please visit www.membranepc.com Turn to SHEEP, page 43 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 43 U.S. CHAMPIONSHIP CHEESE CONTEST

SHEEP Fifth: Team 2, O-AT-KA Milk Prod- ucts Co-op Inc., Batavia, N.Y., Salted Continued from page 42 Hard Mixed Milk Cheeses Butter Butter, 98.55. Class 80 Class 81 Fifth: Team 1, O-AT-KA Milk Prod- Second: Cedar Grove Cheese Team, ucts Co-op Inc., Batavia, N.Y., Salted Cedar Grove Cheese, Plain, Wis., Do- Butter, 98.55. natello, 99.35. Best of Class: Mike Matucheski, Best of Class: Team Chaseburg, Third: Brenda Jensen, Hidden Sartori, Plymouth, Wis., Sartori Limited CROPP Cooperative/Organic Valley, Springs Creamery, Westby, Wis., Timber Edition Pastorale Blend, 99.65. La Farge, Wis., Organic Pasture Unsalted Butter Coulee Reserve, 99.15. Second: Cedar Grove Cheese Team, (Salted & Cultured) Butter, 99.35. Fourth: Brenda Jensen, Hidden Cedar Grove Cheese, Plain, Wis., Weird Second: FFUSA - Reedsburg #3, Class 82 Springs Creamery, Westby, Wis., Ocooch, Sisters, 98.80. Foremost Farms USA, Reedsburg, 98.95. Third: Team Hook, Hook’s Cheese Co. Wis., Salted Butter, 99.15. Fifth: Brenda Jensen, Hidden Inc., Mineral Point, Wis., Triple Play, 98.50. Third: Grassland Dairy Products, Best of Class: Team Hillsboro, Hill- Springs Creamery, Westby, Wis., Timber Fourth: Central Coast Creamery, Greenwood, Wis., Salted Butter, sboro Riverview Dairy, Hillsboro, Wis., Coulee, 98.90. Paso Robles, Calif., Seascape, 98.45. 99.10. Unsalted Butter, 99.20. Fifth: Team Hook, Hook’s Cheese Fifth: Brenda Jensen, Hidden Fourth: DFA Winnsboro, Winns- Second: Grassland Dairy Prod- Co. Inc., Mineral Point, Wis., Duda Springs Creamery, Westby, Wis., Mead- boro, Texas, 80-percent Salted But- ucts, Greenwood, Wis., Unsalted Gouda, 98.90. ow Melody, 98.25. ter, 99.00. Turn to BUTTER, page 44 a

Soft & Semi-Soft Mixed Milk Cheeses Classes 77 & 78

Best of Class: Tony Ellis, BelGio- ioso Cheese Inc., Green Bay, Wis., Crumbly Gorgonzola with Sheep’s Milk, 98.65. Second: Bekkum Family, Nordic Creamery, Westby, Wis., Sarah Select with Peppers, 98.55. Third: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., La Valle, Wis., Airco, 98.50. Fourth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., La Valle, Wis., Mobay, 98.45. Fourth: Mount Mazama Ched- dar Team, Rogue Creamery, Central Point, Ore., Mount Mazama Ched- dar, 98.45. Fifth: Carr Valley Cheese Makers, CRAFT YOUR PROGRAM OF Carr Valley Cheese Co. Inc., La Valle, Wis., Menage, 98.20. CHEESE MARKET DOMINANCE Fifth: Katie (Hedrich) Fuhrmann, LaClare Farms, Malone, Wis., Chan- Learn 10 ways Weber helps cheese processors dominate with doka, 98.20. perfect execution.

Unmatched blade technology and exclusive Discover the most complete, flexible and hygienic Vario Grippers™ are just two of the ways that Weber natural cheese slicing solutions ever created. Surface (Mold) Ripened is helping today's most successful natural cheese Check out weberslicer.com for a list of 10 processors to create perfect slices, on-weight portions ways that Weber can help you dominate Mixed Milk Cheeses and more profitable operations. your cheese market. WEBER INC. 10701 N. Ambassador Drive Consider just two of the essential ways that Weber can Better yet, call and arrange a product demonstration. Kansas City, Missouri 64153 Class 79 Phone: (816) 891-0072 help you succeed: Fax: (816) 891-0074 www.weberslicer.com Superior Blade Technology (#3) e-mail: • Innovative round and involute blade geometry Best of Class: Old Chatham Sheep- [email protected] • Special coatings and micro-perf edges • Proprietary, market-tested alloys herding Co. White Team, Old Chatham youtube.com/weberslicer Sheepherding Co., Old Chatham, N.Y., linkedin.com/company/weber-inc- In combination, these features increase slice and Hudson Valley Camembert, 99.40. on-weight portion perfection at blade speeds up to 1,500 RPM. Longer blade life is also assured. Second: Carr Valley Cheese Makers, We proudly support Weber’s proprietary gripping system and superior blade the missions of Vario Gripper product security (#8) technology combine to eliminate product waste and assure Carr Valley Cheese Co. Inc., La Valle, consistently on-weight portions – www.weberslicer.com. Wis., Cave Aged Mellage, 99.00. • Firmly secures any natural cheese product • Automatically adjusts to variations in cheese Third: Katie (Hedrich) Fuhrmann, contours and firmness. LaClare Farms, Malone, Wis., Martone, 98.70. Weber’s patented gripping system assures slicing flexibility and precision, reducing give-away to Fourth: Old Chatham Sheepherding near zero. Co. White Team, Old Chatham Sheep- herding Co., Old Chatham, N.Y., Nancy’s Come see us, April 22-23, 2015, in Madison! Hudson Valley Camembert, 98.60. Wisconsin Cheese Industry Conference, Booth #817 1-800-505-9591 Fifth: Aged Cheese Team, Vermont Creamery, Websterville, Vt., Cremont, 98.20. For more information please visit www.weberslicer.com © 2015 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]) 44 CHEESE MARKET NEWS® — April 17, 2015 U.S. CHAMPIONSHIP CHEESE CONTEST

BUTTER Inc., Plymouth, Wis., Fancy Shredded Second: Team Arthur Schuman, Open Class Shredded Three Cheese Hard Italian Blend of Arthur Schuman Inc., Fairﬁ eld, N.J., Continued from page 43 Parmesan, Romano and Asiago, Cello Whisps, 98.25. Cheese, Flavored & 98.75. Third: Team Calabro, Calabro Fifth: Masters Gallery Foods Inc., Cheese Corp., East Haven, Conn., Butter, 99.15. Unﬂ avored Plymouth, Wis., Shredded Smoked Rotolini, 98.00. Third: DFA Winnsboro, Winnsboro, Provolone and Whole Milk Mozzarella Fourth: Howard Goens Jr., Old Texas, 80-percent Unsalted Butter, Class 83 Blend, 98.60. Europe Cheese Inc., Benton Harbor, 98.65. Mich., Baked Brie with Cherries and Fourth: Matt, Roger and Filipe, Almonds, 97.95. Michigan Milk Producers Association, Best of Class: Team Sartori Whey, Fifth: Scott Ness, Old Europe Constantine, Mich., Unsalted Butter, Prepared Cheese Foods Sartori Co., Plymouth, Wis., Sartori Cheese Inc., Benton Harbor, Mich., 98.60. Reserve SarVecchio Parmesan, 99.10. Baked Brie with Apples and Cinna- Fourth: Team 3, O-AT-KA Milk Prod- Second: Team V&V Supremo/Chula Class 84 mon, 97.85. ucts Co-op Inc., Batavia, N.Y., Unsalted Vista, V&V Supremo Foods, Chicago, Butter, 98.60. Queso Quesadilla, 98.95. Fifth: Team Chaseburg, CROPP Co- Third: Masters Gallery Foods Inc., Best of Class: Pasture Pride Cheese operative/Organic Valley, La Farge, Wis., Plymouth, Wis., Shredded Colby Jack Makers, Pasture Pride Cheese, Cash- Lowfat Cow’s Milk Yogurt Organic European Style (Cultured) Cheese, 98.85. ton, Wis., Traditional Juustoleipa, Butter, 98.55. Fourth: Masters Gallery Foods 98.60. Class 85

Best of Class: Karoun Dairies Inc., San Fernando, Calif., Gopi Indian Lowfat Yogurt, 99.05. Second: Auburn Dairy Products, Inc., Auburn, Wash., Yami Lowfat Plain Yogurt, 99.00. Third: Karoun Dairies Inc., San Fer- nando, Calif., Karoun Mediterranean Lowfat Yogurt, 98.95. Fourth: Westby Cooperative Cream- ery, Westby, Wis., 2-percent Cream Top fååçî~íáîÉ=`ÜÉÉëÉ Plain, 98.75. Fifth: West Seneca Culture Divi- sion, Upstate Niagara Cooperative, e~åÇäáåÖ=pçäìíáçåë West Seneca, N.Y., Lowfat Cupset Plain, 98.05.

Lowfat Cow’s Milk Yogurt, Flavored Class 86

Best of Class: Westby Cooperative Creamery, Westby, Wis., Low Fat Straw- berry Yogurt, 99.50. Second: Auburn Dairy Products, QM@=_äçÅâ=qçïÉêë `ÜÉÉëÉ=_Éäí=póëíÉãë _äçÅâ=C=_~êêÉä=póëíÉãë Inc., Auburn, Wash., Yami Lowfat Strawberry Yogurt, 98.90. Third: West Seneca Culture Divi- sion, Upstate Niagara Cooperative, West Seneca, N.Y., Lowfat Blended Yogurt - Orange Cream, 98.40. Fourth: West Seneca Culture Divi- sion, Upstate Niagara Cooperative, West Seneca, N.Y., Lowfat Blended - Sugar Cookie, 97.85. Fifth: Westby Cooperative Creamery, Westby, Wis., 2-percent Vanilla Cream Top Yogurt, 96.95.

`fm=póëíÉãë eqpq=póëíÉãë råáîÉêë~ä=`ÜÉÉëÉ=qçïÉêë High Protein Cow’s Milk Yogurt Join us at the Millerbernd Afterglow Party – 9 pm, April 23rd, or Visit Booth 806 at the Wisconsin Cheese Industry Conference 2015 Class 87

Best of Class: Adam Buholzer, Klon- ïïïKãáääÉêÄÉêåÇKÅçã dike Cheese Co., Monroe, Wis., Odyssey Greek Yogurt 10-percent, 99.30.

For more information please visit www.millerbernd.com Turn to YOGURT, page 45 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 45 U.S. CHAMPIONSHIP CHEESE CONTEST

YOGURT Best of Class: Marquez Brothers International, Inc., Hanford, Calif., Continued from page 44 Drinkable Yogurt, Guava, 99.95. Second: Marquez Brothers Inter- Second: Schreiber Foods-Richland national, Inc., Hanford, Calif., Drink- Center West, Schreiber Foods, Richland able Yogurt, Strawberry Banana, Center, Wis., 3-percent Greek Plain, 99.90. 99.15. Third: Marquez Brothers Interna- Third: Adam Buholzer, Klondike tional, Inc., Hanford, Calif., Drinkable Cheese Co., Monroe, Wis., Odyssey Yogurt, Pina Colada, 99.80. Greek Yogurt 0-percent, 99.10. Fourth: Coach Farm, Pine Plains, Fourth: Cultured Products Team, N.Y., Mango Peach Yo-Goat, 99.75. Cabot Creamery Cooperative, Cabot, Vt., Fifth: Rachel Hendricks, Trick- Vermont Greek Yogurt 10-percent, 98.85. ling Springs Ranch LLC, Kosh- Fifth: Tillamook County Creamery, Til- konong, Missouri, Low Fat Or- lamook, Ore., Greek Yogurt - Plain, 98.35. ganic Mango, 99.45. CMN

High Protein Cow’s Milk Photo by Gary Porter Yogurt, Flavored Class 88

VISIT US AT WCIC Best of Class: West Seneca Culture BOOTH #619 Division, Upstate Niagara Cooperative, West Seneca, N.Y., Blueberry Greek Yogurt, 99.50. Second: Schreiber Foods-Richland Dairy Expertise. Center West, Schreiber Foods, Richland Center, Wis., Orange Cream Greek ’ ’ Yogurt, 99.45. It s Whats Inside. Third: Auburn Dairy Products, Inc., Auburn, Wash., Zoi Whole Milk Straw- berry Greek Yogurt, 99.40. Fourth: Ron Buholzer, Klondike Cheese Co., Monroe, Wis., Odyssey Greek Yogurt Vanilla, 99.25. Fifth: Jammy Graca, Karoun Dair- ies Inc., San Fernando, Calif., Karoun Greek Style Honey Yogurt, 99.20.

Yogurt, All Other Milks Class 89

Best of Class: Old Chatham Sheep- herding Co. Yogurt Team, Old Chatham Sheepherding Co., Old Chatham, N.Y., Sheep’s Milk Yogurt - American Cherry, 98.45. Second: Coach Farm, Pine Plains, N.Y., Vanilla Goat Milk Yogurt, 98.40. Third: Old Chatham Sheepherding Co. Yogurt Team, Old Chatham Sheep- herding Co., Old Chatham, N.Y., Sheep’s Milk Yogurt - Plain, 98.35. Fourth: Old Chatham Sheepherding Co. Yogurt Team, Old Chatham Sheep- herding Co., Old Chatham, N.Y., Sheep’s Milk Yogurt - Maple, 98.20. WhetherWWhhetthher it’siit’s improvingimpproviing thethhe texturetextture ooff cheesechheese oror solvingsollviing a fermentationfef rmentat tit onon Fifth: Old Chatham Sheepherding challenge,chchalllengee, DDuPontuPont NutritionNNutritioi n & HHeHealthallthh hhasas tthehhe aapplicationppllicatiion eexpertisexppertitisese Co. Yogurt Team, Old Chatham Sheep- andaannd dadairyairy exexperienceperiience toto satisfysatisfs y even tthehe mostmost nutrition-consciousnutrition-conscioouus herding Co., Old Chatham, N.Y., Sheep’s consumers,ccoonnssummers, whilewhile kkeepingeepingg yyourouo r cocostssts dodown.wnn. TaTakeke a ddeepereepep r lolookok insideinnssiidde DDuDuPontuPPont NutritionNutrition & HealthHealth andand seseee hohowow oouourr mamarketrkkett iinsights,nnsiighhtss, rresearch,eseaarrcchh, Milk Yogurt - Ginger, 98.15. aanandnd exeexperienceperience cancan oopenpep n upp yyourour poppotential.tteentiiall. DuPontD VisitVViisis t dupont.com/itswhatsinsideddupont.com/itswhatsinnside to learnlearrn more.moorree. NutritionN & Health Drinkable Cultured WelcomeWeW lcomme to thethe GlobalGlobal CollaboratoryCollaboratory™. Products, All Flavors/All

Milks Copyright © 2015 DuPont or its afﬁliates. All Rights Reserved. The DuPont Oval Logo, DuPont™ and all products denoted with ® or ™ are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its afﬁliated companies. Class 90 For more information please visit www.dupont.com/itswhatsinside © 2015 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]) 46 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

New GAO report says additional actions are needed to help ensure imported food safety WASHINGTON — FDA’s foreign offi ces in Canada, China and Mexico. Those for each of the next fi ve years, inspect inspections. have engaged in a variety of activities locations were selected based on an at least twice the number of facilities GAO says FDA offi cials told GAO since 2010 to help ensure that imported analysis of the volume of food imports, inspected during the previous year, that, given limited funding, the agency food is safe, but additional actions are the percentage of food imports refused GAO notes. determined that additional foreign needed to help those offi ces ensure the at the border and the number of food However, “FDA is not currently inspections were not the best use of safety of imported food, according to a facility inspections for fi scal year 2013, keeping pace with the FSMA mandate FSMA-related funds. new report from the U.S. Government among other factors. for increased foreign food inspections,” FDA offi cials say they are focusing Accountability Offi ce (GAO). FDA’s foreign offi ces have engaged in the report states. resources instead on technical assis- Beginning in 2008, FDA established a variety of activities intended to help FDA offi cials told GAO that the tance to the domestic and foreign food foreign offi ces to help prevent unsafe ensure the safety of imported food, the agency has not met, and is not plan- industry to help manufacturers comply products from reaching U.S. borders. GAO report notes; building relationships ning to meet, the FSMA mandate, and with new FSMA rules, as well as training In 2010, GAO examined FDA’s foreign with foreign counterparts has been a questioned the usefulness of conducting for FDA investigators and other agency offi ces and found that they engaged in top-priority activity. the number of inspections mandated by staff to modernize FDA’s food inspection a variety of activities relating to food As directed by the Food Safety Mod- FSMA, GAO notes. program. safety but faced challenges due to an ernization Act (FSMA), foreign offi ces According to FDA offi cials, the cost However, GAO says FDA has not con- increasing workload and other factors. also inspected foreign food facilities. of inspections is the main reason that ducted an analysis to determine whether For its new report, GAO conducted Under FSMA, FDA is to inspect at least the agency is not keeping pace with the either the required number of inspec- a review of foreign offi ce operations 600 foreign food facilities in 2011 and, FSMA mandate for foreign food facility tions in the FSMA mandate or the lower number of inspections it is conducting is suffi cient to ensure comparable safety of imported and domestic food. “Without such an analysis, FDA is not in a position to know what is a suffi cient number of foreign inspections and, if appropriate, request a change in the mandate regarding the number of foreign inspections to be conducted,” the GAO report states. FDA foreign offi ce offi cials cite a variety of contributions to improving the safety of food imported from other countries to the United States, GAO notes; however, GAO says the extent of the contributions is unknown because FDA’s performance measures have not fully captured these contributions. Offi cials from the foreign offi ces cite instances when they made signifi - cant contributions to determining the cause of outbreaks that led to illnesses and deaths in the United States, GAO notes. For example, the Europe Offi ce credits new relationships with their Italian counterparts for providing information that helped link a 2012 outbreak of listeriosis, which sickened 22 people and resulted in four deaths in the United States, to Ricotta cheese imported from Italy. According to FDA offi cials, the offi ce staff worked with Italian food safety authorities to investigate fi rms that could have caused the outbreak. The result of these efforts was a recall of some Ricotta cheese, ending instances of illness and death in the United States, the GAO report notes. Since the last GAO report (in 2010), FDA has continued to experience recruitment challenges in the foreign offi ces, the report says. FDA has taken some steps to address those challenges, but it has not completed a strategic workforce plan. GAO says it continues to believe that a strategic workforce plan for the foreign offi ces is critical to FDA’s ability to address staffi ng challenges, especially given the number of vacancies abroad. There are other challenges affecting the foreign offi ces, such as problems obtaining visas for the China Offi ce staff, GAO adds. However, a strategic workforce plan would provide FDA For more information please visit www.adpi.org Turn to GAO, page 47 D © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 47 NEWS/BUSINESS

Food safety task force looks to improve on-shelf availability to reduce potential revenue loss WASHINGTON — Despite many years That represents potential revenue for promoted items, is not on the shelf. • Move the industry toward a “zero of good-faith efforts by food manufactur- loss of 8 to 10 percent or more in an Not only does this harm user satisfac- on hand” baseline defi nition of on-shelf ers and retailers, the out-of-stock rate industry already challenged with ris- tion and loyalty, data from the GMA and availability (OSA) to facilitate better remains a “stubborn” 8 percent, on ing costs to serve the customer, notes FMI Trading Partner Alliance shows a communication and standardization average, with out-of-stocks for promoted the study, “Solving the Out-of-Stock “disturbing” three-strikes-and-you’re- for data exchange. items often exceeding 10 percent, ac- Problem: A FMI-GMA Trading Partner out pattern, the study says. • Agreement between retailers and cording to a recent study by the Food Alliance Report.” On the fi rst occurrence of an out-of- suppliers on what demand signal is used Marketing Institute (FMI) and Grocery However, the problem is bigger than stock, the typical shopper will substitute for event forecasting. Manufacturers Association (GMA). just lost revenue, the study adds. Today’s another item 70 percent of the time; on • Collaboration between retailers consumer-driven marketplace makes the second occurrence, the shopper is and suppliers to better align timing improving the user experience a high equally likely to substitute, make no between issuance of event forecasts and SPX awarded priority. Shoppers say product availabil- purchase or go to another store; and on production scheduling requirements. contract from ity is one of the top three reasons for the third occurrence, 70 percent will go • Collaboration on high-side and low- where they shop, yet on average, every to another store, the study says. side range contingency plans for events. Midfi eld Group time a shopper comes into a store, one Specifi c action items identifi ed by For more information, or to down- CHARLOTTE, N.C. – SPX Corp. has out of every 12 items on his or her shop- the Trading Partner Alliance so far for load a copy of the study, visit www. announced its Flow Food and Beverage ping list, and one out of every 10 or less the industry include: fmi.org or www.gmaonline.org. CMN business has been awarded a contract from Midfi eld Group. SPX will help Midfi eld establish a new dairy powder processing plant in Australia. The facility will have the capacity to produce whole and skim milk powder and also will include an anhydrous milkfat (AMF) processing line. The facility will feature SPX equipment including a new preheating process to provide longer run times, enhanced evaporation technology and will utilize SPX’s “Triple-A” dryer en- abling production of high quality milk powders. “We continue to leverage our global dairy processing expertise to expand our presence in Australia and the Asia Pacifi c region,” says Marc Michael, SPX Flow Food and Beverage president. “We Fairway Dairy & Ingredients look forward to working closely with Midfi eld Group to establish a state-of- the-art milk powder processing plant to is positioned to take care of all of your help them grow their global business.” This will be Midfi eld Group’s fi rst cheese processing and packaging needs. dairy processing facility and mark its initial foray into the global dairy industry. It allows Midfi eld to begin producing • Cheese is our specialty • Import/Export • Qualified, highly-trained staff high quality dry milk powders for export • LTL to multiple loads • Table cheeses • Extensive Reclamation Center to global dairy markets. • Specializing in “balancing” • Industrial • Cheese processing/ “The world’s constantly expanding your inventory • Foodservice packaging population is driving increased global • We areYOUR marketing and • Butter • Cut-n-wrap operation demand for dairy,” says Michael. procurement partners • Dairy powders • GMPs (Good Manufacturing The new plant is anticipated to begin Practices) operating in mid-2016. • 90,000 sq. ft. of • Cheese grading For more information, manufacturing space visit www.spx.com. CMN to meet your needs • Offering extensive cheese • We can handle your equipment background special projects GAO • Bring us your line and we’ll do the rest Continued from page 46 some assurance that it has placed the right people in the right positions at the right time and can carry out its mission to protect public health in an increas- Fairway Dairy & Ingredients ingly complex and globalized world, the report says. 17725 Juniper Path GAO recommends that FDA com- Lakeville, MN 55044 plete an analysis to determine the an- Phone: (952) 431-8400 nual number of foreign food inspections Fax: (952) 431-8470 that is suffi cient to ensure comparable safety of imported and domestic food. FDA agrees with GAO’s recommendation, the agency notes. email: [email protected] • Website: www.fairwaydairy.com To view the report, visit http://gao. gov/products/GAO-15-183. CMN For more information please visit www.fairwaydairy.com © 2015 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]) 48 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

New PLMA study indicates shoppers increasingly demonstrating loyalty to favorite stores NEW YORK — A new nationwide they engage in family formation and than eight in 10 of consumers ages in a particular category. When later study of consumers in the 25 to 45 career building. 25-45 shop at least weekly — but asked how they compare the store age group indicates that these shop- “This latest study indicates that the majority do their regular grocery brand with their previous choice of a pers are increasingly demonstrat- many long-held assumptions — shopping at only two stores. national brand, 28 percent reported ing loyalty to the stores they use for shaped by years of market dominance The PLMA study also found con- “very favorably” and another 62 per- household grocery purchases. by the Baby Boom generation — are sumers in this age group, in increas- cent said “favorably.” The new Private Label Manufac- no longer true,” says Brian Sharoff, ing numbers, are trying store brands A trend widely observed during turers Association (PLMA) study, president of PLMA. “Buffeted by a for the fi rst time in product catego- the recession, such store brand trial “The Rise of Loyal Shoppers,” focused severe recession, a revolution in com- ries where they had previously only is increasing: In the 2009 survey, 35 on 1,059 men and women ages 25-45, munications, media and advertising, bought a national brand. Moreover, percent of all consumers said they a segment which makes up more than and a retail landscape that bears in overwhelming numbers they report engaged in the practice and a year one-third of the U.S. adult population. little resemblance to what existed the trial produced a satisfactory expe- later the fi gure had grown to 43 per- The 81 million Americans in this age less than a decade ago, today’s con- rience. In one of the most signifi cant cent; the post-purchase satisfaction group are of critical importance to re- sumer is not the same shopper we fi ndings in the survey, more than rates expressed by consumers were tailers: Their spending on household used to know.” 49 percent of respondents recently as high in both earlier studies as it grocery products is considered to be According to the PLMA study, chose a store brand for the fi rst time is in the new one. the highest among all age groups as these consumers shop often — more instead of a favorite national brand “The baton has passed to a new generation of consumers,” adds PLMA’s Sharoff. “There has been a major shift of purchasing power in the marketplace. After decades of dominance by Boomers, a new generation of Americans — those ages 25-45 — has taken over as the heaviest purchasers of consumables. What’s more, they behave differently from other generations when they shop.” To request a free copy of PLMA’s new consumer research study, “The Rise of Loyal Shoppers,” email [email protected]. CMN

Klondike Cheese refreshes Odyssey Feta packaging MONROE, Wis. — Klondike Cheese Co. has launched refreshed packaging for its Odyssey Feta Cheese brand. The company enlisted the help of Milwaukee-based STIR Advertising and Integrated Messaging to create the new packaging. According to Klondike, the packaging showcases the company’s authentic cheese with Greek-inspired

GEA UHT Plant imagery, emphasizing the authentic Greek tradition used by Klondike’s ﬁ ve master cheesemakers. Your Product. Our Systems Know-How. “Our new Odyssey packaging highlights Klondike’s commitment Today‘s food, dairy and beverage lines need modern technology that is innovative, to state-of-the-art cheesemaking GHƂEKGPVCPFTGNKCDNG)'#JCUVJGGPIKPGGTKPIUQNWVKQPUVQTGVTQƂVCPGZKUVKPIU[UVGO while remaining true to authentic or develop a completely new plant. With years of technical expertise, GEA works recipes and tradition,” says Teena closely with your product developers to custom engineer the best solution. )'#CUGRVKE2'6DQVVNGƂNNKPI Buholzer, marketing director, Klon- rheat treatment r PET and HDP'DQVVNGƂNNKPI dike Cheese. “We understand what rOGODTCPGƂNVTCVKQP r cleaning-in-place (CIP) our Feta cheese customer likes and rthermal concentration and separation r freezing and refrigeration Proud to announce responds to, and we designed our rdrying and particulate processing r process integration and automation the addition of Odyssey feta packaging to appeal to r powder transport & packaging GEA de Klokslag that demographic.” – world leaders in The all-natural, gluten-free, solutions for hard and semi-hard cheese rBST-free Odyssey Feta Cheese is 1600 O‘Keefe Road, Hudson, WI, 54016 molding, pressing a ﬁ rst-place World Championship Phone: 1 715 386 9371, Fax: 1 715 386 9376 and brining Cheese Contest winner and has

[email protected], www.gea.com received honors from the American Cheese Society and Wisconsin State Fair, says the company. It is available crumbled, in loaves or in brine for engineering for a better world GEA Process Engineering retail, as well as food-service bulk sizes. For more information, visit www. For more information please visit www.gea.com klondikecheese.com. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 49 KEY2015 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS Wisconsin Master Cheesemaker program graduates two new, four returning this year

MADISON, Wis. — The Wisconsin Mas- Adam Buholzer grew up surrounded varieties crafted at Klondike. ter Cheesemaker program has announced by his family and cheese. A fourth-gen- “Cheese is in our blood,” Buholzer six 2015 graduates of its advanced training eration cheesemaker at Klondike Cheese says. “My dad encouraged me to go to col- program for veteran cheesemakers. Two Co. in Monroe, he always knew that he lege and get a degree. I majored in chem- graduates are new to the program, and wanted to be a part of his family’s chee- ical engineering at UW-Madison and four are returning Master Cheesemakers. semaking tradition. worked at a paper company and computer The newest Master Cheesemakers This year Adam joins in another engineering company getting work expe- — both fourth-generation cheesemak- family tradition by becoming the fourth rience, but about that time our Feta was ers — are Adam Buholzer of Klondike Buholzer to become a Master Cheese- going well and they were going to auto- Cheese Co., Monroe, Wisconsin, certifi ed maker. In doing so, he also holds the mate it, so it felt like a good time to come for Feta and Havarti; and Chris Roelli of distinction of being the Wisconsin Mas- back.” Roelli Cheese Haus, Shullsburg, Wiscon- ter Cheesemaker program’s very fi rst When he returned to the company in sin, certifi ed for Cheddar. second-generation graduate. His father, 2000, Buholzer took on many roles, pri-

Joining the new Master Cheesemak- © 2015 Wisconsin Milk Marketing Board Inc. Steve, also is a Master, as are his uncles, marily working to increase effi ciency and ers in the 2015 graduating class are four Dave and Ron, each holding certifi ca- fi ne tune automated production process- veteran Masters who have completed Adam Buholzer tions in two cheese varieties. es. He also used his engineering and auto- the program to earn certifi cation for Klondike Cheese Co. Adam now is certifi ed as a Master in mation skills to help launch the company’s additional cheese varieties. These four Certifi ed in Feta, Havarti Feta and Havarti, two of the most popular Turn to BUHOLZER, page 50 a include: Ken Heiman, Nasonville Dairy, Marshfi eld, Wisconsin, now certifi ed for Cheddar and Asiago, as well as Feta and Monterey Jack; Mike Matucheski, Sartori Co., Antigo, Wisconsin, now certifi ed for Fontina and Romano, as well as Parmesan and Asiago; Duane Petersen, Arla Foods USA Inc., Kaukauna, Wisconsin, now certifi ed for Havarti, as well as Gouda and Edam; and Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, now certifi ed for Cheddar, as well as Brick, Farmer’s cheese, Havarti, Muenster and specialty Swiss. The new and returning Master Chee- semakers in this year’s graduating class will be formally certifi ed at a ceremony during the Wisconsin Cheese Industry Conference in Madison, Wisconsin, April 22-23. The Wisconsin Master Cheesemaker program was established in 1994 through a joint partnership between the Wiscon- sin Center for Dairy Research (CDR), University of Wisconsin (UW)-Extension and Wisconsin Milk Marketing Board (WMMB). The formalized, advanced training program is patterned after Eu- ropean programs, administered by CDR and funded by Wisconsin dairy producers through WMMB. Applicants must be active licensed Wisconsin cheesemakers with at least 10 years of experience in a quality-assured plant. Cheesemakers can earn certifi cation in up to two cheese varieties each time they enroll in the three-year program, and they must have been making those varieties as a licensed cheesemaker for a minimum of fi ve years prior to entering the program. Once certifi ed, Wiscon- sin Master Cheesemakers are entitled to use the “Master’s Mark” on their product labels and other marketing materials. “It’s exciting to see the ranks of Wis- consin Master Cheesemakers continue to grow, and for this unique program to have such a sustained, positive impact on cheesemaking in Wisconsin,” says James Robson, CEO, WMMB. “Each year’s class takes the advanced training, expertise and insights they gain back to their plants and to the teams that they work with and mentor every day. The bar on product quality and innovation within those companies, large and small, just keeps rising.” For more information please visit www.wowlogistics.com © 2015 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]) 50 CHEESE MARKET NEWS® — April 17, 2015 KEY2015 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS

BUHOLZER successful Greek yogurt line in 2013, mar- different hats, but I really enjoy fi ne tun- A fourth-generation cheesemaker, keted under the Odyssey brand. ing the recipes and creating that perfect Chris Roelli is proud to make cheese just Continued from page 49 “Being in a family business I wear many piece of cheese,” Buholzer says. “Trying to as his great-grandfather did. Roelli’s great- make the best piece of cheese, day in and grandfather, a native of Switzerland, studied day out, has been the secret to our success cheesemaking before eventually moving and something I want to continue.” to the Shullsburg area. Upon settling, he Buholzer notes that passion for perfec- became a dairy farmer and worked at Hick’s tion, which has earned Klondike Cheese Cheese Co-op, which was located in the Co. many awards over the years, is what exact spot where the Roelli Cheese Haus ultimately led him to enter the Wisconsin now stands. Master Cheesemaker Program. “My great-grandfather came to Wiscon- “I was aware of it from my dad and sin hoping to continue his cheesemaking uncles, and I knew it was a very presti- career, so when the position of head chee- gious program,” he says. “I knew I wanted semaker opened at Hick’s he was excited to take that next step, and I really value to take it,” says Roelli, who graduates the the knowledge that I gained. It fi lled in Wisconsin Master Cheesemaker program the gaps and helped me to learn why we this year with certifi cation in Cheddar. do certain things in cheesemaking.” “After many years, when the time came for Our mission is to work closely with His commitment to quality runs in the the original owners to move on, they asked our customers to provide timely, family. him to run the plant and the rest is history.” knowledgeable and friendly service “I’ve learned a lot from my family, espe- Roelli’s grandfather, Walter, and his in support of their unique process cially my dad,” he adds. “He taught me to father, Dave, continued the tradition, all separation goals in these areas: be driven by quality and to make the best making cheese in the same plant. Their • Nanofiltration and most consistent product. He showed focus for many years was on producing com- • Ultrafiltration me the commitment it takes and that it’s modity Cheddar, but in 1991 the situation • Microfiltration worth striving to be the best.” for small Cheddar cheese plants became • Custom Membrane Development diffi cult and the decision was made to close. • Membrane Accessories & Spare Parts “It was hard when the plant closed. I had • Process & Application Development always wanted to continue the family tradi- • Case Studies tion and I remember hoping that somehow, • Pilot Study Program some way, I would be able to open it again,” • Global Distribution & Roelli says. Service Network That dream came true in 2006. • Flexibility & Responsiveness “I’m proud to be receiving my Wiscon- sin Master Cheesemaker certifi cation in We are rooted in doing business Cheddar, because that is the cheese that the right way, and this is what you should expect from Synder Filtration our family business was built on. But today every single day. we make several other varieties, including some Wisconsin originals,” Roelli says. “When we re-opened, I knew we needed 4941 Allison Parkway | Vacaville, CA 95688, USA to try making some artisan varieties, so we Phone: (707) 451-6060 | Fax: (707) 451-6060 Email: [email protected] © 2015 Wisconsin Milk Marketing Board Inc. developed a signature Blue as well as some www.synderfiltration.com unique Alpine-style cheeses.” Roelli’s artisan cheeses have gained All inquiries will be responded to by a Synder employee Chris Roelli personally within 24 hours. industry acclaim, winning awards at the Roelli Cheese Haus American Cheese Society competition For more information please visit www.synderfi ltration.com Certifi ed in Cheddar (Dunbarton Blue and Little Mountain) and at the U.S. Championship Cheese Contest (Red Rock). According to Roelli, however, it’s his fresh Cheddar curds that still are the most popular item purchased at his retail shop in Shullsburg. CHEESE “My personal goal is to be the best • Swiss cheesemaker I can be while providing my customers with the best product possible,” • Muenster he says. “I fi rmly believe in continuing • Cheddar & Colby education, and to me, the Wisconsin Master • Monterey & Cheesemaker program is the highest mark Mozzarella of my trade. The program has made me a • Provolone better cheesemaker and introduced me to some great people.” MILK Roelli currently is developing new va- • UHT Milk rieties of cheese and experimenting with • UHT FAQ a new aged Cheddar recipe. He hopes that the Master’s Mark will help his business to grow and looks forward to returning to the BUTTER program to earn Master’s certifi cations in additional varieties. “I’m really proud to be a Wisconsin cheesemaker,” Roelli notes. “I like the artistry of Gossner Foods cheesemaking as well as the business side 1051 North 1000 West | Logan, UT 84321 and seeing the fruits of my labor, but there 435.713.6100 | 800.944.0454 is really nothing better than those fi rst few www.gossner.com hours of the day when I am making cheese in my plant. It’s my passion, it’s in my blood and those are just the best moments of my day.” For more information please visit www.gossner.com Turn to MASTERS, page 51 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 51 KEY2015 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS

MASTERS “It really gets your juices ﬂ owing,” he to the time he spent as a child on his he grew to love the taste of it and was says. “You think outside of the box. It’s grandmother’s farm. Often helping her fascinated by the science. Continued from page 50 always about new and improved products. to make cheese from the excess milk, Turn to MATUCHESKI, page 52 a Plus, the people make you want to come back to the program. “There’s a lot expected of a Wisconsin cheesemaker,” he adds. “We’re the only DDW The Color House state that has a Master’s program and we are also the only state that makes over 600 different types of cheese.” The place your imagination can call home Heiman appreciates the camaraderie that exists within the industry, pointing out that there’s always someone around the cor- ner who is willing to help if there is trouble in the plant. He also appreciates the support the dairy industry receives in Wisconsin. “It’s good to see so many different cheese plants and people getting involved in the program,” he says. “The tradition here is © 2015 Wisconsin Milk Marketing Board Inc. unbelievable. With this program, we as Ken Heiman cheesemakers have been given a great opportunity and we need to take advantage of it.” Nasonville Dairy Certiﬁ ed in Feta, Monterey Jack, Cheddar, Asiago

A licensed cheesemaker since age 16, Wisconsin Master Cheesemaker Ken Heiman’s passion for the cheese industry and appreciation for the Wisconsin cheesemaking tradition is present in everything he does. Working at Nasonville Dairy in Marshfi eld, a specialty cheese Enter a world of possibility, where creativity blends with plant that’s been in operation for more advanced technical capabilities to bring your ideas to life. than 125 years, Heiman and his family make some 40 different kinds of cheese. Take your dairy products from ordinary to extraordinary “It’s very important to be diverse,” Hei- with the perfect shade of coloring. Come to The DDW man says. “Wisconsin prides itself on its Color House, and let the magic begin with our complete ability to produce quality specialty cheese. © 2015 Wisconsin Milk Marketing Board Inc. line of caramel and natural coloring. It’s really about exemplifying Wisconsin’s best. We have the best milk and the best Mike Matucheski university to aid us in making products. Sartori Co. We are so steeped in tradition.” Certifi ed in Parmesan, Asiago, Cheesemaking is a tradition at Nason- Fontina, Romano ville Dairy, where three generations of the 1 800 227 2635 • ddwcolor.com Heiman family have been making cheese Award-winning cheesemaker Mike for nearly 50 years. The company includes Matucheski of Sartori Co. in Antigo For more information please visit www.ddwcolor.com Heiman, his two sons, his brothers and their traces his love for the dairy industry four sons, as well as Heiman’s father, brother- in-law and several nieces and nephews. “Cheesemaking isn’t something that Cotija, was forced on any of us,” Heiman says. “We all went away to school and were given ¡Ay, Caramba! the option to come back, and we all did.” Heiman passionately promotes the Wis- consin dairy industry as well as advanced education for cheesemakers. Serving on the fi rst board of directors for the Wis- consin Master Cheesemaker program at its founding in 1994, he has encouraged others to have an active interest in moving the industry forward. He now has completed the three-year program three times, earning Master’s certifi cations in Feta in 2009, Monterey Jack in 2010, and this year graduating with certifi cations in Cheddar and Asiago. Each of these varieties is produced at This hard, crumbly Mexican cheese is the perfect topper to any Hispanic dish. Nasonville, as are Muenster and Brick, With its wonderful sharp bite, it’ll have your customers saying, “¡Ay Carumbles!” in which fellow Master Tom Torkelson is certifi ed, and the cheeses now carry the Alejandro distinctive Master’s Mark on their labels. Cheese Crafters Discover the Winona Foods’ family of brands, natural, specialty, Italian, and Heiman enjoys the creative process of Arpin processed cheese varieties, plus our foodservice, industrial ingredients, retail, Della Terra making cheese, particularly the opportu- Delicatezza and co-packing portfolio, visit www.WinonaFoods.com Winona Reserve nity to continually tweak and improve upon Winona Pure his products. Creativity also is one of the things he enjoys most about the Wisconsin Master Cheesemaker program. For more information please visit www.winonafoods.com © 2015 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]) 52 CHEESE MARKET NEWS® — April 17, 2015 KEY2015 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS

was looking for a steady job that could completed it twice: fi rst in 2011 for MATUCHESKI supplement my farm income. I remem- Parmesan and Asiago, and this year Continued from page 51 ber seeing an ad for a cheesemaker’s for Fontina and Romano. helper and thought, why not? I received “The program forces you to look my offi cial cheesemaker’s license just deeper at things. You might take a course “I often wondered how you can take four years later.” and think you know everything, but then something as innocent and simple as As Matucheski began to learn the sci- you get a new idea,” he says. “You just milk and make it into so many things,” ence of cheesemaking he also took the see that you can never learn enough. I he recalls. “I always liked science, but opportunity to travel to Europe, where would encourage others to go through I wasn’t much of a scientist. I actually he was moved by the industry’s history. the program, as you gain incredible have a bachelor’s degree in history from “I found that I couldn’t pass a cheese knowledge from incredible people. It UW-Madison.” plant without stopping in to see what has helped me to better predict things. While Matucheski didn’t originally was going on,” he says. “They really I’ve become the guy who can walk into set out to become a cheesemaker, he inspired me.” the plant and know when something always returned to that love of science After nearly 14 years of learning is wrong. It’s also a great opportunity © 2015 Wisconsin Milk Marketing Board Inc. and history, a combination that defi nes and traveling, Matucheski became to think about what new and creative the Wisconsin cheese industry. motivated to take on a new challenge, things you can do with cheese. You know, Duane Petersen “I began working in a cheese plant enrolling in the Wisconsin Master it’s funny; my kids sometimes even call Arla Foods in 1993. I had just gotten married and I Cheesemaker program. He has now me the ‘Willy Wonka’ of cheese.” Certifi ed in Edam, Gouda, Havarti

Duane Petersen has been making cheese for more than 40 years, but he didn’t always plan on becoming a cheesemaker. Originally he began working in a cheese factory at the age of 14 as a way to save money for college. He continued to work at the plant while earning an associate’s degree with plans to work as a civil engineer after school. But cheesemaking kept calling him back. “Cheesemaking was something I just decided to stick with,” Petersen says. “I really enjoy making many different products and making sure everything turns out as it’s supposed to. It has provided me with work even in diffi cult economic times. The craft has been good to me for many years, which helped in the support of my family.” Petersen’s passion for his craft led him to pursue Wisconsin Master Cheesemaker certifi cation in 2002 in Edam and Gouda varieties. This year, he completed the three-year program for a second time, earning certifi cation From Our as a Master in Havarti. Fa “The Wisconsin Master Cheese- rm maker program offers so many different s to educational courses and opportunities,” Y he says. “The staff members at the ou Center for Dairy Research are helpful r P and the program has really allowed me ro to better myself.” ducts Petersen currently works for Arla Foods in Kaukauna, making cheese, helping to keep equipment up-to-date, mentoring other cheesemakers, monitoring the cheese recipes and helping to make sure everything runs smoothly. He hopes that his years of experience will help his fellow cheesemakers and Fresh Ingredients from Maryland & Virginia! that his Master’s certifi cations will help his company to grow. Cream, Skim Condensed, Buttermilk “The Wisconsin Master Cheesemaker program is something I’ve always ap- Maryland & Virginia Condensed, Non-fat Dry Milk, preciated and wanted to take advantage Milk Producers Cooperative Association, Inc. Buttermilk Powder, and Bulk Butter of,” Petersen says. “It gives you a better understanding of the cheesemaking process. It is about making a better product Contact us today at 540-465-5113 or for your customers and it has helped me [email protected]. to accomplish that. I would like to thank the Wisconsin Center for Dairy Research and the Wisconsin Milk Marketing Board for this wonderful program that helps Wis- consin to be a leader in the dairy industry.” For more information please visit www.mdvamilk.com Turn to GRADUATES, page 53 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 53 KEY2015 WISCONSINPLAYERS MASTER 2007 CHEESEMAKERS

GRADUATES A third-generation cheesemaker in 1982. Soon after, he and his wife Stettler has served on the Wis- and four-time graduate of the Wis- Glennette started Decatur Dairy Inc., consin Master Cheesemaker program Continued from page 52 consin Master Cheesemaker program, which markets and manufactures board of directors several times over Steve Stettler of Decatur Dairy is cheese for the co-op. For the past 30- the years. He also has served as proud to carry on the Wisconsin plus years, Stettler has been making president of the Foreign Type Chee- cheesemaking tradition. His family cheese and managing Decatur Dairy semakers Association and is currently ties to cheesemaking date back to Inc., focusing on the production of president of the Wisconsin Cheese his grandfather, a cheesemaker from Havarti, Muenster, Brick, Farmer’s Makers Association and the National Switzerland, who came to Monroe, cheese and specialty Swiss. He holds Historic Cheesemaking Center in Wisconsin, and eventually passed Master Cheesemaker certification in Monroe. He’s also a perennial top down his cheesemaking knowledge all of those varieties and, as a 2015 award winner, with Decatur Dairy to his son, Roy, and grandson, Steve. graduate, now adds Cheddar to his routinely taking home awards from “Wisconsin offers so much to chee- Master’s portfolio. the U.S. Championship Cheese Con- semakers and has a large source of “The Wisconsin Master Cheese- test, the World Championship Cheese knowledge that a cheesemaker can maker program is clearly unique, and Contest and several fairs, including use to better his product,” Stettler the networking within the group pres- the Wisconsin State Fair. says. ents a great source of cheesemaking “Wisconsin supports the cheese © 2015 Wisconsin Milk Marketing Board Inc. Having grown up in the dairy expertise,” he says. “The people you industry, and it is great to be part of an Steve Stettler industry, Stettler found that it was meet are great, and the cheesemak- industry that gives back,” he says. “My only natural to join the family busi- ing and artisan classes are always favorite thing about making cheese Decatur Dairy ness after attending UW-Madison. He terriﬁ c resources that you can go back here are the relationships I’ve built in Certiﬁ ed in Havarti, Muenster, joined his father at Decatur Swiss to. I’ve really enjoyed being involved the industry and trying to make it bet- Brick, Farmer’s cheese, Cheese Co-op in the early 1980s, and watching the program gain mo- ter. Plus, you can tell a few cheese jokes specialty Swiss, Cheddar taking over as manager of the co-op mentum.” and wear a cheesehead hat!” CMN NEWS/BUSINESS

U.S. reports 2025 greenhouse gas emissions target excluding Renewable Fuel Standard WASHINGTON — The United States President Xi. For the fi rst time, China on average during the 2005-2020 period more environmentally friendly fuel sector recently submitted to the United Nations committed to limit its greenhouse gas to 2.3 to 2.8 percent per year on average with its support for biofuels,” says Roger Framework Convention on Climate Change emissions, with a commitment to peak between 2020 and 2025. Johnson, president, NFU. “The president (UNFCCC) its target to cut net greenhouse emissions around 2030 and to make best The White House says this target is is ignoring agriculture’s great potential gas emissions. efforts to peak early, and to increase its grounded in intensive analysis of cost- to help the country cut greenhouse gas The submission, referred to as an share of non-fossil energy consumption effective carbon pollution reductions emissions and mitigate climate change by Intended Nationally Determined Contribu- to around 20 percent by 2030. achievable under existing law and will excluding the RFS from his plan.” tion (INDC), is a formal statement of the With these actions, as well as INDCs keep the United States on the pathway to Johnson says that climate change U.S. target, announced in China last year, submitted by Norway and Switzerland, achieve deep economy-wide reductions of poses a great risk to agriculture. Family to reduce its emissions by 26 to 28 percent countries representing more than 50 80 percent or more by 2050. farmers and ranchers are willing and able below 2005 levels by 2025, and to make best percent of global carbon dioxide emis- However, the National Farmers Union to help build climate resiliency, he adds. efforts to reduce by 28 percent. sions have either announced or formally (NFU) expressed concern over the exclu- In addition, Johnson notes that the pres- The announcement was made last reported their targets. sion of the Renewable Fuel Standard ident’s plan, in addition to excluding the November by President Obama and The U.S. target will roughly double the (RFS) in President Obama’s formal sub- RFS, did not include any other ways agricul- pace of carbon pollution reduction in the mission of the plan to the United Nations. ture or rural communities can be involved in Fonterra expands United States from 1.2 percent per year “The RFS offers America a cleaner, reducing greenhouse gas emissions. CMN organic business AUCKLAND, New Zealand — Fonterra recently announced it will expand its organic milk business to help meet growing demand. Pacific Cheese is a leading provider of consolidation, import-export This decision follows Fonterra’s re- and manufacturing services. We blend a tradition of superior customer cent review on how to best position this service, state-of-the-art technology and broad market access with specialty business for sustained growth. extensive product availability. By providing a critical link between Fonterra’s global business manager for manufacturer, wholesaler and retailer, Pacific Cheese is a leader organics, Craig Deadman, says the co- in custom product management. operative is committed to developing its organic milk supply over the long term. Manufacturing Importing & Fonterra also is increasing the total & Processing Exporting Services certifi ed organic payment to NZ$1.50 s Organic s Kosher s Container Sharing per kilogram milk solids (kgMS) starting s Custom Cheese Production s Conversion June 1, refl ecting an additional 45 cents Contract Marketing Consolidation & per kgMS to contribute to the costs of Trading Programs maintaining organic certifi cation in s Logistical Support s Support Services addition to the certifi ed organic milk s Customized s Out-Sourcing s Complete premium of NZ$1.05 per kgMS. Deadman adds that more people Packaging & Shredding are choosing organic dairy products s Foodservice s Deli and he expects this trend to continue, s2ETAILs)NDUSTRIAL particularly in Southeast Asia, China and the United States. Fonterra recently PACIFIC CHEESE COMPANY 21090 Cabot Boulevards P.O. Box 56598sHayward, CA 94545-6598 launched Anchor organic milk powder in Phone: (510) 784-8800sFax: (510) 784-1053sWebsite: www.pacificcheese.com China, and it already is proving very popular with shoppers there, he says. CMN For more information please visit www.pacifi ccheese.com © 2015 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]) 54 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

K. Charles Ling study evaluates performance of top 18 dairy cooperatives from 1992-2012 WASHINGTON — K. Charles Ling, The time series of data covers three cessor cooperatives. stantial sum of the members’ money agriculturalist economist, USDA Rural periods: 1992-1996, 2000-2004 and 2008- Dairy cooperatives require an and competes with the capital needed Development, recently published a 2012. According to the study, in the adequate level of capital to market for fi nancing their farm operations,” study evaluating the performance of 2008-2012 period 18 dairy cooperatives members’ milk, the study says. The the study says. “The retained equity the top 18 dairy cooperatives from were continuously on the USDA Coop- complete fi nancial data of 89 dairy should not be regarded as free capital 1992-2012. erative Programs’ top 100 cooperatives cooperatives for the fi scal year ending for the cooperative, but should carry According to USDA Cooperative list since 1992, including Agri-Mark Inc., in 2012 reported their total equity was an opportunity cost that refl ects the Programs Research Report 232, “Per- California Dairies Inc., Dairy Farmers $3.6 billion, or $2.78 per hundredweight value of the capital in alternative uses. formance of the Top 18 Co-ops, 1992- of America Inc., Land O’Lakes Inc., of member milk. This consideration is the focal point of 2012,” the cooperatives’ performance Swiss Valley Farms Dairy Inc., Tillamook The study also says almost all the this study on evaluating cooperative changed substantially over time as well County Creamery Association and Up- equity was supplied and owned by performance.” as relative to one another, refl ecting state Niagara Cooperatives Inc. members: allocated equity accounted Performance did improve for the the challenges of operating in the dairy For comparing performance over for 83.8 percent; retained earnings and majority of the surviving cooperatives industry over the past two decades. time, the study says the data of all unallocated equity, 7.6 percent; and of mergers and consolidations, at least For the study, cooperatives were the predecessor cooperatives were preferred stock, 7 percent. initially, the study says. From 1992 to evaluated on the value they generated combined as if they had already been “This shows the equity retained 2012, some of the larger scale coop- from the use of members’ equity. consolidated into their respective suc- by the cooperative represents a sub- eratives did not perform as well as the rest, and relied more on debt and less on equity than the rest to fi nance their operations. The full study can be found at www.rd.usda.gov/files/RR%20232%20 Performance%20of%20the%20Top%20 18%20Dairy%20Cooperatives%2C%20 1992-2012_0.pdf. CMN Kemps awarded 2015 Second Harvest Heartland Hunger Hero award ST. PAUL, Minn. — Kemps LLC was awarded the 2015 Hunger Hero Food award during Second Harvest Heart- land’s sixth annual Hunger Hero Awards. As the demand for emergency food increased in western Wisconsin and Minnesota, Second Harvest Heart- land says so did the generosity of its charitable partners, six of whom demonstrated leadership in meeting the unprecedented food demand. The company says Hunger Hero Awards are a seal of appreciation designed to publicly acknowledge those who contributed the most by way of food, funds, hours, ideas, awareness and more. Second Harvest says Kemps achieved the largest growth in food donations among its partners and continually provided wholesome, highly-desired dairy products that help support families. “Milk, yogurt and other dairy products continue to be highly sought after items at food shelves throughout the region, and Kemps has demonstrated an exceptional commitment to helping fi ll this need,” Second Harvest says. Since the company’s partnership with Second Harvest Heartland began in 2003, Kemps has donated more than 2.2 million pounds of product. Other 2015 award recipients include: MOVINGDAIRY The Boston Consulting Group (BCG), Hunger Hero Innovation award; Cargill, PROCESS Hunger Hero Financial award; KARE 11, FORWARD Hunger Hero Awareness award; Optum, Hunger Hero Volunteer award; and Lunds & Byerly’s, Hunger Hero Food Rescue award. For more information, visit For more information please visit www.dairyshow.com/cheese www.2harvest.org. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 55 NEW PRODUCTS FOR DAIRY MANUFACTURERS

Sterling Instruments introduces AcuDairy General Machinery introduces single WESTFIELD, N.Y. — Sterling Instruments According to the company, a single direction horizontal cheese cutter Inc. has introduced AcuDairy, a milk piston pump with emphasis on strength and dairy products analyzer, that is and reliability powers the liquid system, SHEBOYGAN, Wis. — General General Machinery says the cheese computer controlled, semi-automatic and the sample cell is operator change- Machinery Corp. recently introduced cutter can be moved by two people, and utilizes proven AOAC-approved able within a few minutes. Also, the the Model 1820 Single Direction Hori- without the need for a dolly or lift truck, infrared technology. optical system has been designed for zontal Cheese Cutter. The cutter is and can be used for either left hand or The company says the 75-pound accurate sample responses to ensure designed to cut cheese blocks or wire right hand loading. laboratory instrument analyzes 250 instrument data is not interfered with. cuttable products into uniform portions “The 1820 uses a two-hand, anti-tie samples per hour with results for fat, Other specifi cations include: for retail purposes, or portions for fur- down control unit while the cutter is in protein, lactose, total solids and solids- • Sample volume: Typically 7 mil- ther processing such as dicing, shred- motion. This prevents operator interac- nonfat in 30 seconds. Products such as liliters ding and melting/blending. tion while the machine is cutting,” the fl uid milk, skim, cheese milk, and cream • Sample temperature: 38° - 42° C With the Model 1820 cutter, General company says. “The pusher returns to and condensed ice cream mixes can be • Accuracy: Fat, protein, lactose Machinery says products can be cut in any home position upon release of the anti- run without dilution. ±0.03 direction, and a manual swing harp can tie down control, allowing loading while “[AcuDairy] has been designed for • Power supply: 120 volts (240 volts be added for additional cuts if needed. unloading product, reducing production accurate results, easy operator use, low on request) Additionally, the cutter has adjustable time.” maintenance cost, remote troubleshoot- • Dimensions: 13” X 21” X 15” (HWD) speed control, has a compact design, stain- For more information, email ing and a low initial investment,” says For more information, call 800-345- less steel frame and manufactured parts [email protected], or visit www. Sterling Instruments. 1357, or email [email protected]. CMN with 100 percent wash down components. genmac.com. CMN NEWS/BUSINESS Fonterra acquires 18.8 percent of China’s leading infant formula manufacturer, Beingmate AUCKLAND, New Zealand — Fonterra The next phase of their partnership Last August, Fonterra and Be- chain using Fonterra’s milk pools and recently confi rmed it has completed includes establishing a joint venture to ingmate announced their intention manufacturing sites in New Zealand, a partial tender offer to acquire 18.8 purchase the Darnum plant in Australia to form a global partnership to help Australia and Europe. It is intended percent of leading Chinese infant for- and fi nalizing a distribution agreement meet China’s growing demand for to increase the volume and value of mula manufacturer, Beingmate Baby making Beingmate Fonterra’s exclusive infant formula. The partnership will Fonterra’s ingredients and branded & Child Food Co. Ltd. Anmum distributor in mainland China. create a fully integrated global supply products exported to China. CMN Quality Cheese From Your Cheese Specialist Quality Cheese...at the right price...for the right application...with exceptional technical knowledge and service to meet your needs. Let us provide you with high-quality cheese starting today!

FOODSERVICE U RESTAURANT/PIZZA CHAINS U INDUSTRIAL

Celebrating 30 Years In Business!

1126 W. Chestnut Street | Chicago, IL 60642 Phone: (312) 226-1820 | Fax: (312) 226-6806 | Email: [email protected] 6 Ê- -ÊÊUÊÊ 6 Ê"½,

For more information please e-mail [email protected] For more information please visit www.powder-solutions.com © 2015 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]) 56 CHEESE MARKET NEWS® — April 17, 2015 NEW PRODUCTS FOR DAIRY MANUFACTURERS

Multi-Conveyor builds compression conveyor WINNECONNE, Wis. — Multi- sion conveyor successfully. Conveyor announced it recently built Other features of the new conveyor a compression conveyor to move corru- include: adjustable compression height, gated cases easily past the customer’s quick release belting, variable speed, ink labelers and/or printers to help closed top construction, roller return ensure precision coding and marking. and no required guide rails. A compression conveyor keeps the By “compressing” the case from corrugated boxes in position while above onto the smooth running con- continuously applying mild pressure as veyor below, the printer heads can print COME TO THE they are moved past the case identifi ca- complete data including company logo, tion process of the application. In this product logo, bar coding, branding and particular situation, Multi-Conveyor other information with quality and clar- says, the customer required a straight ity onto moving cases, Multi-Conveyor running, mild steel constructed timing says. This method of “self decorating” EXPERTS WHEN belt compression conveyor designed allows the customer to purchase blank, with a fi xed lower conveyor and adjust- unprinted corrugated product rather able upper conveyor belt. than buy more expensive pre-decorated A hand crank utilizing hydraulic lift cases, resulting in long-term cost sav- YOU’RE TALKING cylinders was incorporated to easily ings. raise or lower the upper belt into posi- For more information, call 800-236- tion to allow for varying height and size 7960, email [email protected], packages to pass through the compres- or visit www.multi-conveyor.com. CMN SEPARATORS Hydro-Thermal Corp. introduces new food, beverage processing system, SilverLine Over 75 Years WAUKESHA, Wis. – Hydro-Thermal ture. This allows 100 percent of the of Combined Skill, Corp., a global manufacturer of Hydro- steam’s energy to transfer to the food. Honesty, Grass-roots heaters, announced its new product The system is well suited for cheese Experience line, SilverLine. A continuous food sauces and milk or cream-based prod- and beverage processing system, Sil- ucts, Hydro-Thermal says. s3EPARATORS verLine incorporates advanced tech- “The SilverLine is equipped to pro- s#LARIlERS nologies in steam innovation. cess dairy based drinks and sauces s#ENTRIFUGES “Our customers have been asking us to such as sports drinks, whey based s3URPLUS7ESTFALIA!LFA,AVAL0ARTS design a solution that is energy effi cient, drinks, cheese sauces and yogurt. It versatile, easily maintained, plus delivers can also be used for pasteurization of s)NSTALLATION3TART5P cost savings and a smaller footprint. Sil- these products,” says Sean O’Rear, Sil- sh5NBEATABLE v#OMPETITIVE0RICING verLine delivers on all counts,” says Jim verLine product manager. s4ROUBLE3HOOTING Zaiser, Hydro-Thermal president. SilverLine’s footprint is 1/3 to 1/2 SilverLine is a stainless steel sys- the size of a kettle. It can cook more Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468 tem designed to cook recipes, replac- than 300 recipes. SilverLine has an ing heat exchangers and kettles. Ster- expected lifespan over 30 years and GREAT LAKES SEPARATORS, INC. ilized water is infused into the food annual maintenance takes 20 minutes. %ª#OUNTYª2OADª*ªªsªª+EWAUNEE ª7)ªªªsªª&AXª ª as it courses through the core of the SilverLine is the latest expansion %MAILªDRLAMBERT DIALEZNET SilverLine, the Infuze cooker. Steam of Hydro-Thermal’s product line. becomes an ingredient, cooking the For more information, visit www. For more information please e-mail [email protected] food, bringing it to target tempera- silverlinefoodequipment.com. CMN Nilfi sk launches NO SAND new wet/dry vacuum

MORGANTOWN, Pa. – Nilfisk has G launched the Eliminator Pro II wet/dry BLASTING Equalization Tanks vacuum cleaner, designed to collect dust, Food Processing Waste Water Tanks debris and liquid in general cleaning applications and rugged environments. Sludge Holding Tanks with Agitation The vacuum delivers 130 CFM of airfl ow Bio Energy and suction while using 8.5 amps of energy. Fertilizer Storage Tanks The Eliminator Pro II features a small footprint (26” x 17” x 36”) and a 12-gal- PORCELAIN NO lon collection tank equipped with a 32 mm drain hose. It comes standard with a multi-stage fi ltration system with a dispos- GLASS able bag (optional), cloth main fi lter and COATINGS HEPA fi lter cartridge. New, tilting motor head makes servicing the vacuum easy. PAINTING It also comes with an accessory kit that The Dairy State’s tank solution with the lowest life cycle cost! includes a variety of ergonomic hoses, Please stop by and visit us at Booth #711. tools and nozzles. The Eliminator Pro II wet/dry vacuum is a re-designed model, replacing CONTACT THE CADY GROUP TODAY! Brian Greffin, Sales Representative the discontinued Eliminator II vacu- [email protected] WWW.CADYAQUASTORE.COM | (815) 899-5678 um. For more information, visit www. For more information please visit www.cadyaquastore.com nilfiskindustrialvacuums.com. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 57 NEW PRODUCTS FOR DAIRY MANUFACTURERS

Sapal SA to launch redesigned DCS 1000 processed cheese conditioner LONDON — Sapal SA, a company dry matter to non-dairy ingredients — of Bosch Packaging Technology, will giving manufacturers the fl exibility to launch its redesigned DCS 1000 pro- adjust to changing market demands,” DairySpec FT cessed cheese conditioner at Anuga the company says. “The redesigned FoodTec 2015. The machine has been sealing process offers reduced, extra- Next Generation of Dairy Product Analysis redesigned to ensure uninterrupted thin sealing widths for the transversal production of individually wrapped sealing enhancing product appearance slices (IWS) with an output of 1,000 and ensuring fi lm savings.” Engineered for dairy laboratories and dairy processing facilities that slices per minute. The machine offers full control of the require highly reliable and accurate instrumentation for the analysis “The demand for cheese is growing fi lm positioning, regardless of tempera- of a wide range of fluid dairy products. ture. In addition, the knife redesign has worldwide, with International Dairy- • Fat, protein, lactose, total Deli-Bakery Association projecting a 25 improved the knife life span. solids and many more percent growth from 2015 to 2018. The The redesigned distribution drum components processed cheese market is expected can handle and support 1,000 slices • Powerful software integrates to follow this trend,” says Louis Mon- per minute toward three conveyors, control, data collection, nickendam, senior manager business and the improved construction ensures archiving, and reporting development, Sapal SA. “The next gen- accurate alignment of each slice and • Calibration assistance for eration DCS 1000 is the latest in a series effi cient transportation to the stacking specific products of high-speed machines and shows our device, Sapal SA says. • Extensive remote diagnostic commitment to delivering solutions In addition, the redesigned DCS 1000 and network functionality that allow producers to capitalize on has a motorized three-stack descent • Bentley Instruments, serving the Dairy Industry’s analytical this growing market.” device, allowing each slice to land in needs for over 30 years The redesigned DCS 1000 offers an the same position, the company adds. integrated cooling system with control “Built using Bosch Rexroth’s proven of the product at any speed. Sapal SA technology, each movement is indepen- BactoCount IBCm says this results in excellent cheese dently driven but fully controllable pro- A rapid test for total bacteria and somatic cell counts making it an ideal viding operation fl exibility and improv- mass distribution and a precise slice and unique solution for any processing plant or laboratory in the quality shape even at the lowest slice weight ing the machine’s user-friendliness,” the assessment of milk. of 13 grams (lowest available on the company says. For more information, contact Clau- • Dual application in a single platform market, according to the company). • Rapid results (1 minute for SCC, 11 minutes for “The sturdy forming group allows for dio Manfroni, general manager, Sapal bacteria) a broad span of recipes — from reduced at [email protected]. CMN • Instrument is pre-calibrated with a universal calibration equation Extrutech introduces P1600 Flat Panels • Real time detection of milk tanker contamination before unloading MANITOWOC, Wis. – Extrutech Made with 100 percent virgin, • Improves end product quality and consistency Plastics Inc. has introduced P1600 Flat exterior-grade PVC, P1600 Flat Panels • Fast return on investment Panels made to cover walls or ceiling have a surface that quickly sheds water. areas quickly. All panels are custom cut up to 20 4004 Peavey Road Panels are 16 inches wide and avail- feet and never need paint, nor will Chaska, Minnesota 55318 able in custom lengths to fi t project they rust. They are also 100 percent t. 952 448 7600 requirements. Their smooth, glossy sur- recyclable. f. 952 368 3355 face improves overall refl ective lighting. For more information, visit Another Choice, A Better Choice [email protected] The panels create an easy-to-clean wall www.epiplastics.com, or call 920- for corrosive or high-moisture areas. 684-9650. CMN For more information please visit www.bentleyinstruments.com Land O’Lakes launches CheddarChroma cheese powder Single or multi-wire low cost cutting solution. ARDEN HILLS, Minn. — Land O’Lakes Ingredients has announced Vertical wire cutter for the addition of CheddarChroma wheels, loafs or blocks. cheese powder to its line of spray- dried dairy powders, delivering a cheese powder with no FD&C colors. Horizontal / vertical wire cutter for wheels, loafs or blocks. Using vegetable extracts to provide the orange color, CheddarChroma brings a sharp cheese fl avor with a Hard cheese wheel scoring machine. Horizontal wire cutter for Cheddar and Blue Cheese fl avor pro- soft or hard cheeses. Vertical blade cutter for semi-soft or hard cheeses. fi le, says Land O’Lakes. FoodTools wire & Land O’Lakes Ingredients offers a variety of spray-dried dairy powders blade cheese cutters, from Cheddar to Romano. In addition, designed & built to meet the Land O’Lakes Ingredients provides dairy industry standards. a full line of dry-blended seasonings that add the fl avor of real butter, cream, sour cream and more to pre- 800-644-2377 pared foods. Visit us at www.foodtools.com For more information, visit www. landolakes-ingredients.com. CMN For more information please visit www.foodtools.com © 2015 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]) 58 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

FDA publishes proposed amendments to food facility registration under food safety law WASHINGTON — FDA in the April 9 1 and Dec. 31 of each even-numbered mitted to FDA in an electronic format; market where such stand or market is Federal Register proposed to amend year, by submitting registration re- however, this requirement cannot take located other than where the food was its regulation for registration of food newals to FDA. Under the Food Safety effect until fi ve years after the date of manufactured or processed; facilities. Modernization Act (FSMA), all food enactment of FSMA (i.e., Jan. 4, 2016). • The sale and distribution of such The amendments would require facility registrations are required to FDA is proposing to implement this food through a community supported that certain additional information be contain an assurance that FDA will be provision in this proposed rule. agriculture program; and included in registrations. More spe- permitted to inspect the facility at the In addition, FSMA directs FDA to • The sale and distribution of such cifi cally, registrations for domestic food times and in the manner permitted amend the defi nition of the term “retail food at any other such direct sales facilities would be required to contain by the Food, Drug and Cosmetic Act food establishment” to clarify that, platform as determined by the U.S. the email address for the contact per- (FD&C Act). These FSMA amendments in determining the primary function Agriculture Secretary. FDA is proposing son of the facility, and registrations for were self-implementing and became ef- of an establishment, the sale of food to implement these provisions in this foreign food facilities would be required fective upon enactment of FSMA, FDA products directly to consumers by such proposed rule. to contain the email address of the U.S. notes. These FSMA amendments are establishment and the sale of food di- Lastly, FDA is proposing changes to agent for the facility, FDA says. being included in this proposed rule to rectly to consumers by such retail food improve the utility of the food facility In addition, the amendments would codify the provisions in the food facility establishment include: registration database. FDA is proposing, require that food facilities registered registration regulations. • The sale of food products or food among other things, to: with FDA must renew their registrations FSMA also authorizes FDA to require directly to consumers by such establish- • Require certain additional data with FDA every two years, between Oct. that all food facility registrations be sub- ment at a roadside stand or farmers’ elements in food facility registrations; • Employ additional measures to verify certain information submitted in registrations; and • Take additional steps to ensure that its registration database is up-to- date by identifying additional circum- stances under which FDA will cancel registrations. FDA is accepting written or electronic comments on the proposed rule through June 8, 2015. Comments may be submitted online at www.regulations. gov or mailed to Division of Dockets Management, FDA, 5630 Fishers Lane, Room 1061, Rockville, MD 20852. For more information, contact Monica Storozyszyn at 240-402-1367. CMN

Photograph provided by Wisconsin Milk Marketing Board National butter ads decrease, average price increases from prior week WASHINGTON — Advertising numbers for national conventional butter in 1-pound packs last week were 52 Dairy ingredient needs are always Dairy-derived percent lower for butter, notes USDA’s changing — rely on us to bring our CORE Ingredient Solutions: Agricultural Marketing Service (AMS) “effects” to your finished food formulations. in its weekly National Dairy Retail Report released April 10. Our expertise and dedication enables us AMS says national conventional but- to find a solution to your formulation ter last week had a weighted average ad- challenges, even if the challenge is not vertised price of $2.81, up from $2.46 one week earlier and $2.79 one year earlier. always obvious! National conventional varieties of sCustomized dairy-based ingredient solutions natural 8-ounce cheese blocks last week sHistory of providing the right ingredients economically while had a weighted average advertised price utilizing our local and global raw material sourcing reach of $2.40, up from $2.31 one week earlier sDedicated technical and commercial support, timely turnaround and $2.22 one year earlier, AMS says. of projects AMS says last week 1-pound cheese sTechnologies based on spray drying, dry blending, plating, blocks had a weighted average adver- agglomeration, flavor development and fermentation/cultures tised price of $3.47, down from $3.78 sU.S. based manufacturing, USDA/EU/FDA approved plants one week earlier and $4.78 one year sFlexible and reliable packaging options that meet your earlier, while 2-pound cheese blocks had specific needs a weighted average advertised price of

A Division of MCT Dairies — the leading supplier $7.36, up from $7.24 one week earlier of cheese and dairy ingredients throughout the world. and $7.14 one year earlier. Meanwhile, 8-ounce cheese shreds Contact us today for details. last week had a weighted average advertised price of $2.35, down from $2.39 Phone: 773.271.2643 one week earlier and $2.44 one year Email: [email protected] earlier, while 1-pound cheese shreds had Web: www.mctdairies.com a weighted average advertised price of $3.08, down from $4.89 one week earlier For more information please visit www.mctdairies.com and $3.39 one year ago, AMS says. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 59 NEWS/BUSINESS

Dairy Process Belgian appeals court rules ‘yoghurt’ can’t be used on soy product Systems fi les for BRUSSELS, Belgium — An appeals the name “yogurt” to describe products appeals court ruling, legislation should patent protection court in Brussels, Belgium, recently based on soy is against the law and that be interpreted such that Alpro is not ruled that Belgian company Alpro, a Alpro misleads consumers when the allowed to describe its products sold on confi guration market leader in soy-based drinks and products based on soy are represented in Belgium as “variation on dairy” or food products, must stop using the name as “a variation on yogurt.” The court “plant-based variation on yoghurt,” but THREE RIVERS, Calif. — Dairy Process “yoghurt” on its soy products. ordered Alpro to adapt its website and may refer to its products as “plant-based Systems, Inc., Three Rivers, California, says The Belgian Confederation of the packaging in the short-term. alternative to dairy.” it has fi led for U.S. and international patent Dairy Industry (BCZ) joined some of its “The consumer has the right to cor- “Consumers choosing Alpro’s plant- protection for an innovative membrane members in a complaint that Alpro uses rect, not misleading, information,” says based products do not make a random confi guration designed to improve prod- the term “yogurt” to market its plant- Renaat Debergh, managing director, but a deliberate choice,” Alpro says in uct yield, reduce water consumption and based products, contrary to Belgian and BCZ. “We have nothing against products a statement. “They do so for various potentially reduce chemical cleaning costs. European legislation that establishes made from soy, we only ask to commu- reasons — fl avor, variation, out of “It is particularly effective for dis- rules regarding the use of dairy desig- nicate properly about the nature of the principle, for their health or for the charge of high viscosity products such nations. In an earlier court ruling, as products and not to mislead consumers.” environment — and they know very well as milk protein isolate, whey protein well as a court case in the Netherlands, Alpro says it never has referred that it concerns plant-based products.” isolate, Greek yogurt, cream cheese judges ruled in favor of Alpro. to its products as “milk,” “yogurt” or However, Alpro says it will adapt and Mascarpone,” says Jeff Jay, Dairy In the appeals court’s March deci- “dairy” without further qualifi cation. its Belgian communication to com- Process Systems. sion, the judges ruled that the use of The company says according to the ply with the court’s ruling. CMN According to Jay, the basic principle is to install membrane vessels vertically rather than in the common horizontal confi guration. Additionally, an air supply is introduced to discharge product, rinse water and cleaning chemical solutions from the membranes. The air supply is critically balanced between the retentate and permeate channels in order to mini- mize stress on the membranes. “With spiral membranes, the vertical confi guration permits discharge of product, water and chemicals in near laminar fl ow conditions,” Jay says. “This type of fl ow cannot be obtained with horizontal systems as the spirals tend to drain from the highest point leaving a channel that enables air to bypass other parts of the membrane. In practical terms, the system will be nearly empty at each change of state. The system can be applied to RO, NF, UF and MF, and while it is specially benefi cial when applied to spiral membrane systems, it can also be used with other types of membrane.” Also, Jay says a portable electro- pneumatic loader is available to facilitate spiral membrane insertion and removal. For more information, call 559-302-9669, or email Jeff Jay at [email protected]. CMN ENTERPRISE SOFTWARE Upstate Niagara SOLUTIONS FOR THE named Business of the Year CHEESE & DAIRY INDUSTRY.

BUFFALO, N.Y. — Upstate Niagara · Order Management · Procurement Cooperative Inc. has been named Busi- · Manufacturing and MRP · Financial Management ness of the Year by the New York State · Inventory Management · Business Intelligence Agricultural Society. · Warehouse Management · Catch Weight Processing “I speak for every farmer, board · Lot Traceability - Milk Procurement and Producer Payroll member and person on staff when I say we are committed to providing the freshest, highest-quality dairy products www.tgiltd.com/cheese to not only the great state of New York, Visit Us at WCIC Booth #1000 but the entire country,” says Ron Mc- Cormick, board member, who accepted on behalf of Upstate Niagara. According to Upstate Niagara, each year a committee of agricultural experts selects two business winners: one farm (production agriculture) and one agribusiness. The Business of the Year Award was initiated in 2001 to promote the state’s food system and recognize the quality, leadership, and innovation by New York agribusinesses. CMN For more information please visit www.tgiltd.com/cheese © 2015 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]) 60 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

OTA survey: Families’ increased knowledge of organic translates into increased buying

WASHINGTON — When parents have duct the study. The primary objectives 23, 2015. more information about organic prod- of the tracking study are to identify any According to the survey, today nearly ucts, more of them opt to purchase those changes in the degree to which families “Consumers have long half of U.S. families (47 percent) are products, according to a new Organic are incorporating organic into their life- been demanding “very familiar” with the organic seal Trade Association (OTA) survey that style, parents’ knowledge about organic compared to 27 percent six years ago. polled families across the United States. products and benefi ts, the importance to know more about Nearly seven in 10 parents say they are OTA’s “U.S. Families’ Organic Atti- and use of labels when shopping for how their food is grown extremely well informed or at least know tudes and Beliefs 2015 Tracking Study,” and choosing organic products, and the “quite a bit” about organic. a survey of more than 1,200 households household shopping budget and retail and processed.” “Consumers have long been de- throughout the country with at least channel preferences. manding to know more about how one child under 18, found that in the The target audience consisted of Laura Batcha their food is grown and processed, six years the poll has been conducted, more than 1,200 households, includ- ORGANIC TRADE ASSOCIATION whether it’s fresh produce, a box of familiarity and trust in the USDA Or- ing a national online panel of U.S. crackers or a jar of baby food,” says ganic Seal — and general knowledge households supplemented with KIWI Laura Batcha, CEO and executive about organic — have increased. magazine’s Parents’ Advisory Board. and had sole or shared responsibility director, OTA. “The fi ndings of this This was the sixth year OTA has All respondents had at least one child for household grocery purchases. The survey show that the more parents partnered with KIWI magazine to con- under the age of 18 in the household, survey was conducted online Jan. 16- learn about the benefi ts of organic and the transparency of the certifi ed organic system, the more they will choose organic for their families.” According to the survey, eight in 10 (83 percent) U.S. families say they have bought organic, up a full 10 points from the fi rst year of the survey in 2009 and

Jay Leno Martha Stewart the highest level in the survey’s lifetime. Entertainer Founder, When OTA began tracking house- Martha Stewart Living Omnimedia holds six years ago, almost 30 percent had never chosen organic; that group today is just 17 percent, OTA says. The full study is available for purchase at OTA.com. CMN

Walter Robb Phil Lempert California State Co-CEO, the Supermarket Guru Whole Foods Market Fair now accepting entries for cheese contest SACRAMENTO, Calif. — The California State Fair now is accepting entries for its annual Commercial Harold Lloyd Youngme Moon Founder, Author and Professor, Cheese Competition. Harold Lloyd Presents Harvard Business School The California State Fair Commer- cial Cheese Competition is open to California cheese producers, including artisan cheesemakers, throughout the state. The six divisions are: Cottage Cheese, Cultured Cheese, Soft Cheese, Semi-soft Cheese, Semi-hard Cheese, Hard Cheese and Arianna Huffington Shaquille O’Neal Co-founder & NBA All-Star and Sports California Originals. Each division is Editor-in-Chief Analyst for TNT and The Huffington Post NBATV divided into multiple classes and is open to cheese made from a variety of milk types including cow, sheep, New Initiative! s,EARNFROMRENOWNEDFOODSAFETYSPEAKERS goat and buffalo. 0ROTECTYOURCUSTOMERSWELL BEING s)MPROVEDELISWITH)$$"!&OOD3AFETYRESEARCH Judging will take place May 20 ANDSTRENGTHENYOURFOODSAFETYCULTURE WITH)$$"!SNEW3AFE&OOD-ATTERS s%NGAGEINListeriaFOODSAFETYTRAININGIN at Cal Expo in Sacramento, and Go to iddba.org/safefoodmatters THENEW3HOW3ELL4HEATER award-winning cheeses will be on for more information. s'ETCREDENTIALEDINAFREE3ERV3AFE®#ERTIFICATION#LASS display at the Save Mart Supermarket California’s Kitchen building during the California State Fair July 10-26. The Evolution Continues Hands-On Expo & Learning Opportunities Entries will be accepted through 'ROW WITH OTHER DAIRY DELI BAKERY AND FOODSERVICE %XPERIENCE OUR JAM PACKED SHOW FLOOR WITH MORE THAN May 1, and cheese must be delivered PROFESSIONALS WHILE YOU SURROUND YOURSELF WITH CHANGING BOOTHS FILLED WITH NEW PRODUCTS SERVICES AND between May 11 and May 15 to Cal DEMOGRAPHICS AND BUYING BEHAVIORS INCREASED EMPHASIS NEWIDEASTHATWILLMOVEYOURBUSINESS$ONTMISSOUR Expo’s Expo Center, Building 6. ON NATURAL AND NEW CONVENIENT FORMATS 3EE WHAT IT EYE OPENING.EW0RODUCT3HOWCASEOROUR SQFT Entries may be submitted online, TAKES TO INCREASE STORE VISITS AND HAVE Y OUR PR ODUCTS 3HOW 3ELL #ENTER 9OULL HAVE PLENTY EMBRACED BY MULTI GENERATIONAL BUYERS USING DIGITAL OF NETWORKING OPPORTUNITIES WHILE and entry information and the com- STRATEGIES A ND O MNI CHANNEL M ARKETING 7O RLD CLASS EXPLORING THE LATEST MERCHANDISING AND petition handbook are available at PRESENTATIONS W ILL EXPOSE YO U TO MANY LEADERS AND NEW PRODUCTS n ALL IN A RETAIL SETTING castatefair.org. Interested parties INSIGHTFULBUSINESSPEOPLEANDMARKETERS IN OUR INDUSTRY THATINTEGRATESACTIONABLE TAKE AWAYS may obtain additional competition information by calling the Califor- 608.310.5000 www.iddba.org s nia State Fair Wine & Cheese De- For more information please visit www.iddba.org partment at 916-263-3159. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 61 NEWS/BUSINESS

National Institute of Food and Agriculture awards grants for food safety, obesity prevention WASHINGTON — USDA’s National In- • University of Minnesota, Minneapo- • University of Idaho, Moscow, Idaho, town, West Virginia, $435,353. stitute of Food and Agriculture (NIFA) lis, Minnesota, $500,000. $248,408. Successful projects funded in previous recently announced funding awards total- • University of Nevada-Reno, Reno, • University of Illinois, Champaign, years include a project at the University ing nearly $19 million, including more than Nevada, $150,000. Illinois, $861,714. of Nebraska to reduce the occurrence of $6.7 million for antimicrobial resistance • Cornell University, Ithaca, New York, • Purdue University, West Lafayette, Shiga toxin-producing E. coli (STEC) along strategies, to 36 grantees. $979,761. Indiana, $465,694. the entire beef production pathway, a NIFA made the awards through the • North Dakota State University, Fargo, • Iowa State University, Ames, Iowa, development of microwave pasteurization Agriculture and Food Research Initiative North Dakota, $172,339. $420,685. technology at Washington State University (AFRI), which is authorized by the 2014 • The Ohio State University, Columbus, • University of Maine, Orono, Maine, to reduce pathogens and extend shelf-life Farm Bill. Ohio, $50,000. $46,293. of processed foods, efforts at the University “Increasing food safety continues to • University of California, Davis, Cali- • University of Maryland, Princess of California-Davis to understand how be a major focus for USDA, as it directly fornia, $499,812. Anne, Maryland, $149,998. pathogens survive on and infect fresh impacts the health and well-being of all • Improving Food Quality • University of Massachusetts, Am- produce, and a project at Georgia Tech Americans,” says Sonny Ramaswamy, NIFA • University of California, Davis, Cali- herst, Massachusetts, $499,977. looking at new methods of Salmonella director. “Funding provided to universities fornia, $498,356. • Michigan State University, East detection. supports discoveries of new ways that • University of Florida, Gainesville, Lansing, Michigan, $489,528. Meanwhile, NIFA also recently we can prevent foodborne illnesses and Florida, $499,652. • West Virginia University, Morgan- Turn to GRANTS, page 62 a increase the safety of our food production industry.” NIFA made the awards through the Agriculture and Food Research Initiative (AFRI) Food Safety program to protect consumers from microbial and chemical contaminants that may occur throughout Your the food chain. This year, AFRI’s Food Safety program is comprised of five sub-programs. The following projects One Stop have been selected for awards in each sub-program: Cheese to Please • Enhancing Food Safety through Cheese Improved Processing Technologies & Cellars to • University of Arkansas, Pine Bluff, Store It In Arkansas, $149,000. Ask Us About Your Aged Source! • Tennessee State University, Nash- Cheese Needs or Customizing ville, $500,000. an Aging Program for You. We buy and sell the world’s ﬁnest. • University of Maine, Orono, Maine, $900,000. Northern Wisconsin Produce is your full-source • University of California, Davis, Cali- Wisconsin cheese provider. We assemble LTL fornia, $751,000. or truckloads out of our inventory, saving you • Michigan State University, East time and money. Lansing, Michigan, $700,000. • Effective Mitigation Strategies for Specializing in Aged Wisconsin 40-lb. Blocks, Antimicrobial Resistance Retail and Foodservice as well as Bandage Styles: • Colorado State University, Fort Col- lins, Colorado, $749,838. Mammoths, Cheddar, Daisies, Horns, Midgets and Gems • University of Florida, Gainesville, • Your Direct Source for Award-Winning Pine River Florida, $2,193,556. Cold Pack Cheese Food • University of Minnesota, Minneapo- • Cheese Makers: If you have Cheese to Sell, lis, Minn., $2,250,000. Please Call Us Today! • Wake Forest University, Winston- • Freezer, Cold and Dry Storage Available Salem, North Carolina, $15,000. • Conversion/Cut &Wrap • Texas A&M University, College Sta- • Custom Manufacturing/Packaging Capabilities tion, Texas, $16,500. • Kosher • Virginia Polytechnic Institute and • Organic State University, Blacksburg, Virginia, • Private Label $750,000. • Washington State University, Pull- man, Washington, $749,993. • Identifying and Targeting Food Safety Needs • Illinois Institute of Technology, Chicago, $50,000. • Improving Food Safety • University of Connecticut, Mansﬁ eld, Connecticut, $49,744. • University of South Florida, Tampa, Jim, Joan, David, Steven Florida, $499,972. and Peter — “The Lindemann’s” • Emory University, Atlanta, Georgia, $499,968. • University of Hawaii, Honolulu, ORTHERN WISCONSIN PRODUC Hawaii, $499,516. N E • University of Maine, Orono, Maine, CHEESE DIVISION $150,000. P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 • [email protected] • University of Massachusetts, Am- herst, Massachusetts, $499,567. For more information please e-mail [email protected] © 2015 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]) 62 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

Connecticut goat dairy farm permanently protected under ag department agreement

HARTFORD, Conn. — Beltane Farm, Department of Agriculture. a 22-acre goat dairy farm located in Owned by Paul Trubey and Mark Lebanon, Connecticut, will remain Pearsall, the farm has become a popular available for agricultural production in destination for sales of its cheese, as a recently fi nalized transaction convey- well as cheese tastings and tours of the ing the farm’s development rights to the farm, where approximately 100 goats Connecticut Department of Agriculture. are raised. According to the department, the The department also says the Belt- protection of the farm was reached under ane Farm has been improved through the state’s Community Farms Preserva- a Farmland Restoration Program grant tion Program. The program was created through the state Department of Agri- in 2011 as an alternative for smaller culture that supported the clearing of farms that may not qualify for funding 10 overgrown acres. through the department’s long-running Funded through the Community Farmland Preservation Program, which Investment Act, the Connecticut has protected more than 300 farms and Department of Agriculture says the 40,000 acres. community-farms program has led to “Beltane Farm is a prime example of 26 towns in the state’s eight counties a smaller enterprise whose value-added becoming eligible to participate in a products make a strong contribution to joint state-municipality farm protection the agricultural economy,” says Steven project. Beltane Farm is the second to K. Reviczky, agriculture commissioner. be protected under the program. The “Protecting these kind of working lands fi rst was the 53-acre Kassman Farm in is exactly why the Community Farms Columbia, Connecticut, where hay and Preservation Program was created.” corn are raised for dairy and livestock The agriculture department contrib- support. uted 75 percent of the $150,000 purchase Four more community farms are price, with other contributions made by currently under contract for protec- the Connecticut Farmland Trust and the tion and are awaiting fi nal approval, Town of Lebanon, says the Connecticut according to the department. CMN

GRANTS health and future productivity of our entire nation,” Vilsack says. “These grants fund Continued from page 61 critical research that will help USDA and our partners implement effective strate- announced it will award three grants gies to support America’s next generation totaling $5 million to universities to so they can have a healthy childhood and develop childhood obesity prevention develop healthy habits for life.” programs. The awards announced are: “USDA is at the forefront of the Obama • University of Tennessee, Knoxville, administration’s efforts to combat child- Tennessee, $4,887,083 — “Get Fruved:” For more information please visit www.hadencustance.com hood obesity, which poses a threat to the A peer-led, train-the-trainer social marketing intervention to increase fruit and vegetable intake and prevent childhood 241%'55'0)+0''4+0)(#%+.+6;#4%*+6'%674' obesity. #0&'0)+0''4+0)&'5+)0#..70&'410'411( • Tufts University, Boston, Massachu- setts, $149,988 — The CHOMPS Pilot Project, a using “kids-only” retail coupon 99GJCXGCWPKSWGCRRTQCEJKPGJCXGCWPKSWGCRRTQCEJKP study to promote healthy snack options WPWPFGTUVCPFKPIVJGMG[FKUKRNKPGUFGTUVCPFKPIVJGMG[FKUKRNKPGU among adolescents in convenience stores. QHCHCEKNKVQHCHCEKNKV[D[KPEQTRQTCVKPIQWT[D[KPEQTRQTCVKPIQWT • Winston-Salem State University, CTECTEJKVGEVWTCNCPFGPIKPGGTKPIJKVGEVWTCNCPFGPIKPGGTKPI UGTXUGTXKEGUCUCTGUWNVKVETGCVGUKEGUCUCTGUWNVKVETGCVGU Winston-Salem, North Carolina, $150,000 CUGCONGUUTGNCVKQPUJKCUGCONGUUTGNCVKQPUJKRDGVYGGRDGVYGGPP — Childhood Health & Obesity Initiative: VJGOCPWHCEVWTKPIRTQEGUUCPFVJGOCPWHCEVWTKPIRTQEGUUCPF Communities Engaged for Success, which VVJGDWKNFKPICTQWPFKV6JKUJGDWKNFKPICTQWPFKV6JKU seeks to help 10- to 12-year-old children WPWPKSWGCRRTQCEJFGNKXGTUCDGVVGTKKSWGCRRTQCEJFGNKXGTUCDGVVGT from low-income families. QWVEQOGCPQWVEQOGCPFGPUWTGUQWTENKGPVUFGPUWTGUQWTENKGPVU NIFA made the awards through the CCNYC[UIGVCDGVVGTRNCPNYC[UIGVCDGVVGTRNCP AFRI Childhood Obesity Prevention pro- (QTOQTGKPHQTOCVKQPIQVQ(QTOQTGKPHQTOCVKQPIQVQ gram. This year’s funding is focused on GZEGGZEGNGPIKPGGTEQOQTGOCKNNGPIKPGGTEQOQTGOCKN supporting research programs aimed at WUCVKPHQ"GZEGNGPWUCVKPHQ"GZEGNGPIKPGGTEQIKPGGTEQO generating new knowledge of behavioral, social and/or environmental factors that inﬂ uence childhood obesity. USDA also will make $9 million avail- Always a better plan able for research, education and extension activities that aim to develop obesity prevention strategies having released the request for applications for ﬁ scal year GZEGNGPIKPGGTEQO 2014 AFRI childhood obesity prevention GZEGNRTQEGUUGPIEQO program. For more information, vis- For more information please visit www.excelprocesseng.com it www.nifa.usda.gov. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 63 NEWS/BUSINESS

2014 total U.S. milk production at record high for ﬁ fth consecutive year, according to USDA

WASHINGTON — U.S. 2014 milk pro- cent); Texas (+7.3 percent); Kansas (+6.1 states reported annual per capita in- during this period, led by Hawaii’s 27.9 duction totaled 206.0 billion pounds, an percent); and Florida (+5.2 percent). creases during 2014, with Alaska (+11.6 percent gain. Alaska recorded the larg- increase of 4.8 billion pounds over 2013, Additionally, 12 states posted produc- percent) posting the largest gain. Five est decrease during this period, with per according to USDA’s February 2015 Mar- tion decreases during 2014, with combined other states had an increase greater than 5 capita milk production falling 44.2 percent. keting Services Bulletin. The 2014 total production falling 1.3 percent compared percent: Colorado (+6.3 percent), Georgia California, Idaho, Michigan, New is a record high for the fi fth consecutive with 2013. Six states reported annual (+6.3 percent), Nevada (+6.2 percent), Mexico and Washington are states ranked year and is an increase of 2.4 percent over decreases of 5 percent or more accord- Kansas (+5.8 percent), and Texas (+5.5 in the top ten in both total milk production the 201.2 billion pounds produced in 2013. ing to the bulletin, with Oklahoma’s 10.5 percent). Oklahoma recorded the largest and production per cow. Idaho (24,127 Milk production has exceeded year percent decrease being the largest. Other per capita production decline during 2014, pounds/cow), California (23,785 pounds/ earlier totals during 16 of the last 18 years. states posting declines of more than fi ve with a loss of 11.1 percent. cow), and New York (22,330 pounds/cow) Production has increased by 16.7 billion percent were: Arkansas (-8.6 percent); Per capita production for the United were top fi ve milk production states that pounds over the past fi ve years, a gain of West Virginia (-7.9 percent); Alabama States increased by 28.8 pounds (+4.7 per- were also above the 2014 national average 8.8 percent. (-6.8 percent); Kentucky (-6.4 percent); cent) between 2009 and 2014, according to of 22,258 pounds per cow. The bulletin also notes 36 states reg- and North Dakota (-5.0 percent). the bulletin. Twenty-four states recorded For the full bulletin, visit www. istered annual milk production increases Also reported in the bulletin, six of increases in per capita milk production fmmacentral.com. CMN during 2014, with a combined increase of the top 10 states in total milk production 2.8 percent compared with 2013. are also in the top ten in per capita milk Alaska recorded the largest percent- production: California, Idaho, Michigan, age gain according to the bulletin, with Minnesota, New Mexico and Wisconsin. milk production increasing 9.4 percent. Data used in these calculations indi- Six other states recorded increases of 5 cates per capita milk production for 2014 percent or more: Colorado (+8.0 percent); was 646.2 pounds, up 10.4 pounds (+1.6 Nevada (+8.0 percent); Georgia (+7.4 per- percent) compared with 2013. Thirty-six FrieslandCampina to close cheese plant AMERSFOORT, Netherlands — improve its competitive position on the FrieslandCampina cheese recently growing European market for sliced and announced plans to close its Den Hol- prepacked cheese. lander Food cheese packaging plant in The company plans to close the Lochem, Netherlands, and to transfer Lochem cheese packaging plant in the activities to plants in Wolvega and the fi rst quarter of 2016. In addition Leerdam, Netherlands. The company to cutting cheese, Den Hollander Food says 139 jobs will be lost as a result of packages cheese in slices, chunks and the closure. squares, and in grated form. Den Hol- By cutting costs and capitalizing on lander Food’s current location does not the need for new packaging concepts, allow FrieslandCampina to transition FrieslandCampina says it wants to to future packaging requirements, the company says. Nineteen million euros (approxi- FrieslandCampina, mately $20 million) will be invested at China Huishan FrieslandCampina Cheese in Wolvega and Leerdam to set up new packaging Dairy establish lines and accommodate the relocation joint venture of packaging lines from Lochem. CMN For more information please visit www.epiplastics.com AMERSFOORT, Netherlands — Royal FrieslandCampina N.V. and China Huis- han Dairy Holdings Co. Ltd. recently established a joint venture after receiving Offering Engineering anti-trust clearance and completing other conditions. The joint venture will operate Solutions and Exceptional under the name Friesland Huishan Dairy. On Oct. 8, 2014, the two companies Technical Support announced their intention to enter into a joint venture. Each company now holds At Evaporator Dryer Technologies we design a 50-percent stake in Friesland Huishan sanitary, efficient, processing systems for: Dairy. • Whey • Milk Powders Friesland Huishan Dairy will operate a • Whey Permeate • Cheese Powders fully-integrated infant milk formula sup- • Lactose • Flavors ply chain in China. In the near future, the company will launch a new infant milk • WPC • Infant Formula formula brand on the Chinese market. Friesland Huishan Dairy’s Xiushui plant near Shenyan, China, will process raw milk sourced from nearby dairy farms owned by Huishan. The two companies will continue to independently run their existing infant and toddler formula businesses in China. Evaporator Dryer Technologies, Inc. Huishan will continue marketing its 1805 Ridgeway Street • Hammond, WI 54015 own brands, while FrieslandCampina’s Tel. (715) 796-2313 • Fax. (715) 796-2378 Email: [email protected] • www.evapdryertech.com Friso brand will remain exclusively produced in the Netherlands and mar- keted by FrieslandCampina. CMN For more information please visit www.evapdryertech.com © 2015 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]) 64 CHEESE MARKET NEWS® — April 17, 2015 EVENTS

Michigan State hosts hands-on workshop GS1 Connect conference is May 31-June 4

EAST LANSING, Mich. — Michigan such as fresh lactic, Italian, Alpine, Dutch LAWRENCEVILLE, N.J. — The 15th Location Number (GLN) Registry for State University (MSU) will host its and American varieties from goat and annual GS1 Connect 2015 conference foodservice; the benefi ts of trace- Artisan Hands-on Basic Cheese Making cow’s milk. A cheese tasting featuring and exhibit will be hosted by GS1 U.S. ability; managing the collection of Workshop June 3-5 at the MSU Dairy locally produced cheeses will be June 4. at the JW Marriott Austin in Austin, extended product data; and GDSN Plant, part of the Dairy Foods Complex Participants can learn from Dr. John Texas, May 31-June 4. Major Release 3.X fi nal preparations. on the MSU campus. Partridge, Bill Robb, Barb Jenness and This year’s conference theme “In- Speakers will include employees from The workshop is designed for people the MSU Dairy Plant employees about how novate. Collaborate. Transform.” re- DineEquity, Inc., Dot Foods, Foodbuy/ who have never made cheese and who to make cheese, start a cheese business fl ects the power of GS1 Standards in Compass Group North America, IPC/ want to improve their skills in order to and practice food safety. addressing today’s most pressing sup- Subway, Quality Supply Chain Co-op, enter the cheese business, MSU says. The registration fee of $550 per per- ply chain needs, says GS1. Inc./Wendy’s, Tyson Foods Inc. and Participants will learn about milk son includes tuition, resource material “GS1 Connect will explore how Shamrock Foods Co. quality, ingredients, processes for mak- handouts, workshop supplies, lunches trading partner collaboration and the • Healthcare: Sessions will address ing a variety of cheeses, techniques and and refreshments for the three days. The use of GS1 Standards can improve what U.S. FDA Unique Device Identi- requirements for aging cheese, and plan- last day to register online is May 22. The product traceability, operational effi cation (UDI) means to providers, re- ning to establish a farmstead or artisan class has a 20-person limit. fi ciency, data quality and empower tailers and consumers; UDI and Drug cheese business. For more information, visit www. business growth,” says Bob Carpenter, Supply Chain Security Act (DSCSA) The workshop offers a hands-on oppor- events.anr.msu.edu/event.cfm?fold president and CEO, GS1 U.S. “We con- requirements; and systems interoper- tunity for participants to make cheeses er=cheesejune2015. CMN tinue to partner with the industry to ability from manufacturer to patient. leverage and extend collaboration to The session will include speakers from Dairy Strong Conference dates announced meet today’s business demands.” Cerner, Geisinger Health System and MADISON, Wis. — The Dairy Topics, speakers and other chang- According to GS1, attendees will McKesson. Business Association (DBA) has an- es will be determined based on feed- hear from supply chain leaders in four GS1 Connect says it will offer at- nounced the 2016 Dairy Strong Con- back from 2015’s conference and new industry tracks: tendees two additional courses: Tech- ference will be held Jan. 12-16 at the strategies for the future, DBA says. • Grocery: Sessions will include nology and Standards & Solutions. Monona Terrace Convention Center in DBA also says Dairy Strong pro- Global Data Synchronization Network Attendees also can visit “How to do Madison, Wisconsin. vides farmers and industry leaders (GDSN) Major Release fi nal prepara- Business With” sessions and Trading According to the DBA, nearly 600 with the opportunity to hear from tions; best practices for direct store Partner Roundtables, which provide dairy farmers and industry profes- speakers and network with industry delivery; Global Trade Item Number access to key representatives from sionals from nine different states and suppliers on the trade show fl oor. (GTIN) Allocation Rules; data gover- major retailers, restaurants, distribu- Canada attended the fi rst-ever Dairy For more information, visit www. nance; and managing extended prod- tors and brands to learn about each Strong Conference in January. dairystrong.org. CMN uct data. Speakers include employees company’s standards initiatives, ven- from The Coca-Cola Co., Dean Foods dor requirements and business pro- Co., The Kroger Co. and McLane Co. cesses. • Retail: Sessions will focus on On June 5, two workshops will be achieving omni-channel success, in- held. The Data Quality Workshop will cluding preparing web-ready content, provide an opportunity for attendees leveraging predictive customer ana- to learn how to achieve more com- lytics, advancing fulfi llment models plete, accurate and timely product in- and improving inventory visibility. formation. The second workshop will Speakers will be employees from Au- guide participants through the GDSN A&B Process Systems designs, fabricates & burn University, Belk, Best Buy U.S., Major Release 3.X, scheduled to be installs the finest Process Systems available! Lowe’s, Macy’s, Nordstrom, Target and rolled out in 2016. ON TIME & IN BUDGET Zappos.com. To view the full agenda and • Foodservice: Session topics will speaker lineup, or to register, visit We are located in the heart of Dairyland having include how to leverage the Global www.gs1connect.org. CMN decades of experience serving the dairy industry.

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Pastoral’s Artisan Practical Food Safety and HACCP Workshop is May 12-14

Producer Festival TWIN FALLS, Idaho — The Practical On day two, the workshop also offers a one full breakfast, two continental break- is April 25 Food Safety and Hazard Analysis Criti- discussion on the Food Safety Moderniza- fasts, lunch and a certifi cate of comple- cal Control Points (HACCP) Workshop tion Act and will cover the new proposed tion. Two or more people registering from CHICAGO — Pastoral Artisan will be May 12-14 at the University of Hazard Analysis and Risk-Based Preven- the same company pay a discounted rate Cheese, Bread & Wine, together Idaho Water Center in Twin Falls. tive Controls regulation and impacts on of $520 per person. with Chicago French Market and HACCP is a preventive system for HACCP systems. For registration questions contact presenting sponsor Specialty Food the control of health-threatening bio- The workshop fee of $575 per person Paula Peterman at 208-364-6188, or Association, will host the 5th Annu- logical, chemical and physical food haz- covers course materials, refreshments, email [email protected]. CMN al Pastoral’s Artisan Producer Fes- ards during food processing. According tival April 25 at the Chicago French to the University of Idaho, the workshop Market. is designed for those responsible for Third Biennial Global Cheese Technology Participating cheesemakers, char- implementing and managing a HACCP Forum is Oct. 26-28 in Reno, Nevada cuterie and confection producers and system in a food manufacturing facility. other featured purveyors will meet Participants who pass a fi nal test will RENO, Nev. — The Third Bien- cheese industry middle to upper man- and interact with guests and offer receive a certifi cate of completion. nial Global Cheese Technology Forum agement, suppliers, distributors and end samples of small batch food, beer, Day one of the workshop covers (GCTF) will take place Oct. 26-28 at users, food research and development spirits and wine. prerequisite food safety programs. Pre- the Peppermill Resort in Reno, Nevada, professionals, and academics.” Attendees can take part in sev- requisites ensure products are free from bringing together cheese and industry Speakers and presenters will repre- eral stage demonstrations during objectionable hazards and ensure a sani- management, production personnel, sent industry and regulatory academia. the day including Cochon 555 and tary food processing environment. Inter- R&D, sales/marketing teams, quality The organizing committee will present Utah’s Creminelli Fine Meats, “The active sessions show how to implement assurance personnel and suppliers. topics of concern to cheese and whey Husbandry Culture: Artisan Cheese, programs such as Good Manufacturing “This forum is designed to provide products manufacturers, and the pro- Wine and Cured Meats,” Wisconsin Practices, Sanitation and Pest Control. the latest technical information rel- gram will allow opportunities to interact Milk Marketing Board, “Farmstead The fi nal two days focus on how to evant to the cheese industry, provide with business leaders. Cheesemaking in Wisconsin,” and develop a HACCP plan and implement information on current marketing is- Forum session topics include a CEO Many Fold Farm, “Grassfarming and a HACCP system. Participants will learn sues related to cheese, and provide a panel, cheese microbiology, cheese yields, Cheesemaking in the South.” the fi ve preliminary tasks, the seven key forum to discuss educational and future cheese applications, whey processing and For more information, visit HACCP principles, and how to build a challenges of the cheese industry,” says applications, and regulations and testing. www.pastoralartisan.com/events- HACCP plan with product description, Nana Farkye, GCTF Scientifi c Commit- To become a sponsor or to reg- page/5th-annual-pastorals-artisan- fl ow charts, hazard analysis and a critical tee co-chair and Cal Poly Dairy Science ister, visit www.globalcheesetech producer-festival. CMN control point matrix. professor. “The forum will be useful for nologyforum.org. CMN

October 26 - 28, 2015 Peppermill Resort Reno, NV

SCHEDULE OF EVENTS MONDAY, OCTOBER 26 3rd biennial Global Cheese Technology Forum 6:00 pm Welcome Reception Cheese and Whey Production In The U.S. TUESDAY, OCTOBER 27 7:00 am Breakfast Buffet October 26 - 28, 2015 • Reno, Nevada 8:30 am Industry Challenges & Opportunities Senior Leadership Panel: Don’t miss the conference that brings the cheese industry, including Mark Wustenberg, Tillamook management, production, R & D, sales/marketing, quality assurance Ron Dunford, Schreiber and suppliers together to address concerns and developments relevant Rick Kaepernick, Hilmar (invited) to cheese and whey product manufacturers. George Chappell, Southwest Cheese Co. (invited) Topics will include: 10:30 am Cheese Microbiology • Cheese & Whey Challenges (Leadership Panel) • Cheese Yields 12:15 pm Lunch • Cheese Microbiology • GMO 1:30 pm Cheese Yields • Cheese Applications • Regulatory/Testing 3:00 pm Break • Whey Processing and Applications 3:30 pm Cheese Applications 6:00 pm Cheese & Wine Social WEDNESDAY, OCTOBER 28 7:00 am Breakfast Buffet 8:00 am Whey Processing 9:45 am Break Register today at www.globalcheesetechnologyforum.org 10:15 am Regulatory / Testing 12:00 pm Luncheon - Speaker: For more information contact: Dr. Alison Van Eenennaam, UC Davis Dan Meyer Registration: $545 (630) 530-8700 ext. 224 • Email: [email protected] 1:30 pm Next Generation of Dairy Scientists www.globalcheesetechnologyforum.org Academia: $395 3:00 pm Close

For more information please visit www.globalcheesetechnologyforum.org © 2015 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]) 66 CHEESE MARKET NEWS® — April 17, 2015 EVENTS

NMPF, WCMA announce National Dairy Cherney Microbiological Services to offer FARM trainings throughout Wisconsin food microbiology training courses ARLINGTON, Va. — Wisconsin audits with dairy farm patrons. En- GREEN BAY, Wis. — Cherney programs. With a focus on practical Cheese Makers Association rollment is limited to 20 people at Microbiological Services Ltd. has application, participants will learn (WCMA) and National Milk Pro- each site. The sessions are as fol- announced four different food mi- food microbiology, fundamental prin- ducers Federation (NMPF) have lows: crobiology training courses for ciples and design of sanitation and announced opportunities for • May 11: This session includes 2015, with a number of opportuni- environmental monitoring programs, WCMA members to get their staffs the ability to join the Arlington ties to attend at its laboratories in pathogen prevention and control, trained, or retrained, on the na- Research center farm visit May 13. Green Bay, Wisconsin. and industry best practices. This tional animal welfare program Na- The $150 registration fee includes “Introduction to Food Microbi- course includes interactive sessions tional Dairy Farmers Assuring Re- materials, instruction and lunch, ology - The Basics” is designed for to develop or enhance environmental sponsible Management (National and will be held at the DoubleTree personnel with little to no micro- sampling plans and receive feedback Dairy FARM). by Hilton in Madison, Wisconsin. biology background or experience on sanitation programs. Train the Trainer, a two-day • May 14: This session includes and is ideal for laboratory, quality or Sanitation and Environmental session, will be May 12-13 at the an afternoon dairy farm evalua- non-technical staff. Participants will Monitoring Essentials will take DoubleTree by Hilton in Madison, tion. The $150 registration fee in- spend two days in an interactive class- place April 21-22 and Oct. 14-15. Wisconsin, which includes a day cludes materials, instruction and room and laboratory environment Early registration is $1,195, and at the Arlington Research Center lunch, and will be held at Crystal learning microbiology principles, regular registration is $1,295. Each dairy farm. The session allows at- Springs Golf Course in Seymour, food safety concepts, good labora- additional attendee from the same tendees to become a trainer of Wisconsin. tory practices and test methods. The organization will receive a 20-percent evaluators for the FARM program. • May 20: This session includes course includes hands-on activities discount for this class. Cost is $450 and includes materi- an afternoon dairy farm evalu- to teach and improve laboratory “Chemistry Analysis in the Food als, instruction, lunches and trans- ation. The $150 registration fee techniques. Laboratory” is designed for person- portation to the farm. Enrollment includes materials, instruction The Basics will be offered June 17- nel with little to no chemistry back- is limited to 20 people. and lunch, and will be held at Hei- 18 and Sept. 22-23. Early registration ground or experience and is ideal for Three additional one-day Evalu- man’s Holsteins near Marshﬁ eld, (30 days prior to class) is $895, and laboratory, quality or non-technical ator Trainings are planned region- Wisconsin. regular registration is $995. staff. Participants will spend two ally in Wisconsin. National Dairy For more information, or to regis- “Advanced Food Microbiology” days in an interactive setting learn- FARM says evaluators are often ter, email Dawn Roe, WCMA, at DRoe@ is designed for personnel with mi- ing basic food chemistry principles industry ﬁ eldmen or veterinarians wischeesemakers.org, or visit www. crobiology or technical experience and proximate analyses, including who perform the FARM program nationaldairyfarm.com/events. CMN and/or training. This course builds determination of salt, water activity, on “The Basics” topics and includes ash, moisture, protein and fat. The more detailed information about food course includes demonstrations of microbiology, laboratory methods, standard methods in the laboratory. data analysis and interpretation, Chemistry Analysis in the Food method selection and validation, and Laboratory will be offered Nov. 3-4. SHRINK BAG SMART PACKS! laboratory trouble shooting. Early registration is $895 and regular GET THE SIZE YOU NEED, THE QUANTITY YOU WANT Advanced Food Microbiology will registration is $995. AND SAVE MONEY! be offered Aug. 18-19. Early registra- For more information or to • BUNZL EXCLUSIVE tion is $895 and regular registration register, visit www.cherneymi • 250 SHRINK BAGS PER PACK is $995. crocom/resources/foodsafetywork • BOXES EASILY FIT AT YOUR WORK STATION “Sanitation and Environmental shop. For questions or interest • UNIQUE DISPENSING SYSTEM REDUCES WASTE Monitoring Essentials” is designed in group or customized train- for personnel responsible for or ing, contact training@cherney involved in these facility control micro.com or 920-406-8300. CMN From the Brine or Tower to the Pallet

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S/S Silos, Processors, Pasteurizer (17) NEW 316L S/S Mix Tanks & AUCTION: April 21 - surplus to Johanna Foods Processors - New Desalination/RO ONLINE AUCTION: April 27 - May 1 at 12 pm

AUCTION: Flemington, NJ (Hampton Inn) 12 pm and Online at www.HarryDavis.com - Inspection April 20 • (3) NEW - NEVER INSTALLED A&B Process Systems • (5) Walker & DCI Refrigerated S/S Silos - 6,000-20,000 Gal. 7,500 Gallon 316L S/S Jacketed Processors, with Full • (12) Walker Dome-Top, Cone-Bottom S/S Processors Side Scrape Agitators • Alfa Laval 3,000 GPH HTST; Shell & Tube Heat Exchangers • (4) NEW - NEVER INSTALLED A&B Process Systems • Breddo 200 Gal. Likwifier; 3-Tank CIP System 4,205 Gallon 316L S/S Jacketed Mix Tanks • Powder Handling & Blending Equipment; S/S Pumps & More • (10) NEW - NEVER INSTALLED A&B Process Systems 7,500 & 5,205 Gallon 316L S/S Single Wall Cone-Bottom S/S Processors, Tanks, Separators Mix Tanks, (3) with Agitators AUCTION - surplus to Milk Specialties Global • NEW - NEVER INSTALLED Desalination/RO System, OVER $1 MILLION NEW COST! - Produces 250,000 Gallons of fresh water per day. Call for Details!

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U.S. dairy exports in February remain near two-year lows but increase from prior month

WASHINGTON — U.S. dairy exports January on a daily-average basis. USDEC says. Sales to Mexico increased exports continue to struggle, down 72 remain near two-year lows, but February USDEC notes that exports of cheese 34 percent from a year ago, and new percent from a year earlier. shipments were up slightly compared and nonfat dry milk/skim milk powder sales of 6.1 million pounds went to In January-February this year, ex- with January, according to the most (NDM/SMP) were up sharply from Pakistan. Year-to-date NDM/SMP exports to the Middle East/North Africa recent export report from the U.S. January’s levels and only slightly below ports total 155.5 million pounds, down region were down 68 percent vs. last Dairy Export Council (USDEC) and a year ago. 6 percent from January-February 2014. year’s pace, by value, while exports to USDA data. Cheese exports in February totaled Whey exports also were higher in Southeast Asia were down 44 percent Exporters shipped 303.3 million 65.2 million pounds, up 38 percent February, reaching 72.4 million pounds, and to China were down 43 percent. pounds of milk powders, cheese, but- from January on a daily-average basis up 17 percent from January on a daily- Sales to Mexico, U.S. dairy’s largest terfat, whey and lactose in February, and down 5 percent from a year ago. average basis, though still 17 percent market, were off 17 percent by value. down 14 percent from a year ago, but Mexico (up 23 percent from last year) below a year ago. Year-to-date whey South Korea (up 18 percent) and South up 21 percent from January on a daily- and South Korea (up 24 percent) both exports total 141.0 million pounds, down America (up 29 percent) were the only average basis, USDEC reports. (The posted increases. January-February 16 percent from January-February of major markets to post increases over ﬁ gures released by USDA and USDEC cheese exports totaled 117.6 million last year. last year. are in metric tons; Cheese Market News pounds, down 16 percent from the ﬁ rst USDEC reports that improvements U.S. exports on a total milk solids has converted the data to pounds by two months of 2014. since January were seen in exports of basis were equivalent to 13.1 per- multiplying by 2,204.6.) Exports of NDM/SMP totaled 78.5 lactose (up 20 percent vs. January), milk cent of U.S. milk solids production Total U.S. exports in February were million pounds in February, up 13 per- protein concentrate (up 88 percent), in February, while imports were valued at $434 million, down 26 percent cent from January on a daily-average and food prep/blends (up 24 percent). equivalent to 3.2 percent of Febru- from last year, but up 20 percent from basis and down 2 percent from last year, Meanwhile, USDEC says butterfat ary production, USDEC says. CMN CLASSIFIED ADVERTISING

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Lactose Supervisor WƌŽĚƵĐƟŽŶ^ƵƉĞƌǀŝƐŽƌ Rumiano Cheese, located in the beautiful Redwoods of Northern California, is WĞƚĂůƵŵĂƌĞĂŵĞƌǇŝƐĐƵƌƌĞŶƚůǇƐĞĞŬŝŶŐĂWƌŽĚƵĐƟŽŶ^ƵƉĞƌǀŝƐŽƌƚŽĂƐƐŝƐƚŵĂŶĂŐĞŵĞŶƚ looking for an experienced lactose supervisor for its new lactose evaporating ŝŶĞŶƐƵƌŝŶŐĂůůƉůĂŶƚĞŵƉůŽǇĞĞƐĐĂŶŝŵƉƌŽǀĞĂŶĚƐƵƐƚĂŝŶĂǌĞƌŽůŽƐƐǁŽƌŬĐƵůƚƵƌĞƚŚĂƚ and drying facility. ĚƌŝǀĞƐŽƵƚŝŶũƵƌŝĞƐĂŶĚĞŶƐƵƌĞƐƉƌŽĚƵĐƚƐĂƌĞƐĂĨĞĂŶĚŵĞĞƚƋƵĂůŝƚǇƐƉĞĐŝĮĐĂƟŽŶƐ͘dŚŝƐ ƉŽƐŝƟŽŶǁŝůůƉƌŽǀŝĚĞƐƵƉƉŽƌƚŽĨĂϮϰͬϳƉůĂŶƚŽƉĞƌĂƟŽŶĞŶƐƵƌŝŶŐŽƵƚƉƵƚ͕ĂŶĚĐŽŶƟŶƵŽƵƐ This position will oversee the operation of the dryer and lactose plant, while ŝŵƉƌŽǀĞŵĞŶƚďǇĞŶŐĂŐŝŶŐĂůůĞŵƉůŽǇĞĞƐ͘dŚĞƉƌŽĚƵĐƟŽŶƐƵƉĞƌǀŝƐŽƌǁŝůůƌĞƉŽƌƚĚŝƌĞĐƚůǇ ensuring that all measures for food safety, quality, regulatory standards and ƚŽƚŚĞƉůĂŶƚŵĂŶĂŐĞƌĂŶĚŐĞŶĞƌĂůŵĂŶĂŐĞƌ͘WĞƚĂůƵŵĂƌĞĂŵĞƌǇŝƐůŽĐĂƚĞĚŝŶƚŚĞŚĞĂƌƚ Good Manufacturing Practices are followed. ŽĨEŽƌƚŚĞƌŶĂůŝĨŽƌŶŝĂĂŶĚĂůĂƌŐĞƐƵƉƉůŝĞƌŽĨďƵůŬĐŚĞĞƐĞĂŶĚŶŽŶͲĨĂƚĚĂŝƌǇŵŝůŬƉŽǁĚĞƌ͘ 6SHFLÀFDOO\WKHODFWRVHSODQWPDQDJHUZLOOEHUHVSRQVLEOHIRUWKHIROORZLQJ /ĚĞĂůĐĂŶĚŝĚĂƚĞƐǁŝůůŚĂǀĞ͘^͘ŝŶĂŝƌǇ^ĐŝĞŶĐĞ͕&ŽŽĚ^ĐŝĞŶĐĞ͕/ŶĚƵƐƚƌŝĂůŶŐŝŶĞĞƌŝŶŐŽƌ ¹'D\WRGD\RSHUDWLRQEDWFKPDQDJHPHQW&,3GXWLHVSDFNDJLQJ ĂƌĞůĂƚĞĚĮĞůĚĂŶĚĂƚůĞĂƐƚϱƚŽϳǇĞĂƌƐ͛ŵĂŶĂŐĞŵĞŶƚĞǆƉĞƌŝĞŶĐĞ͘WƌŽĚƵĐƟŽŶ^ƵƉĞƌǀŝƐŽƌ and sanitation ĞǆƉĞƌŝĞŶĐĞŝŶĂĚĂŝƌǇŵĂŶƵĨĂĐƚƵƌŝŶŐĨĂĐŝůŝƚǇŝƐŚŝŐŚůǇĚĞƐŝƌĞĚ͘ ¹'LUHFWDQGFRRUGLQDWHVWDIIDQGRSHUDWLRQVZLWKLQFRPSDQ\SROLFLHV DQGSURFHGXUHVSURGXFLQJODFWRVHWKDWZLOOPHHWVSHFLÀHGFULWHULD dŚŝƐƉŽƐŝƟŽŶŽīĞƌƐĂĐŽŵƉĞƟƟǀĞƐĂůĂƌǇ͘ZĞůŽĐĂƟŽŶĂƐƐŝƐƚĂŶĐĞĂŶĚŚŽƵƐŝŶŐŵĂǇďĞ ƉƌŽǀŝĚĞĚƚŽƋƵĂůŝĮĞĚĂƉƉůŝĐĂŶƚƐ͘ƉƉůŝĐĂŶƚƐƐŚŽƵůĚƐĞŶĚĂůůƋƵĞƐƟŽŶƐ͕ƌĞƐƵŵĞƐĂŶĚ This position will require at least three years of experience in a lactose ĐŽǀĞƌůĞƩĞƌƐƚŽ͗ŚƌΛƐƉƌŝŶŐŚŝůůĐŚĞĞƐĞ͘ĐŽŵ drying facility. The position will also require excellent leadership, planning, organizational, problem solving and interpersonal communication skills. WĞƚĂůƵŵĂƌĞĂŵĞƌǇ ϲϮϭtĞƐƚĞƌŶǀĞ The successful candidate will receive a competitive wage, health insurance WĞƚĂůƵŵĂ͕ϵϰϵϱϮ EHQHÀWVDQGSDLGYDFDWLRQWLPH ;ϳϬϳͿϳϲϮͲϯϰϰϲ For consideration, please email, call or mail a cover letter and resume to: ǁǁǁ͘ƐƉƌŝŶŐŚŝůůĐŚĞĞƐĞ͘ĐŽŵ

Rumiano Cheese Company — Equal Opportunity Employer — P.O. Box 305 Crescent City, CA 95531 For more information please visit www.springhillcheese.com (707) 465-1535 [email protected] • CHEESE/DAIRY 12 • CHEESE/DAIRY 12 For more information please visit www.rumianocheese.com GOT CHEESE? FOR SALE: • POSITIONS WANTED 8 • CONSULTANTS 9 5 YEAR OLD We purchase scrap cheese WHITE CHEDDAR (ﬁsh(fish bait,bait, floorﬂoor sweeps, etc.)etc.) forfor feed.feed. WeWe cancan pickpick upup onon aa • Produced by Master • MARKETING 10 • MISCELLANEOUS 11 spot, weekly oror monthlymonthly basis.basis. Cheese Maker • Sufficient Quantities Please contact: Available [email protected] • Call For Pricing (866) 547-6510

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www.whalenfoodsinc.com • STORAGE 13 © 2015 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]) 70 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

USDA seeks nominations for trade committees KROHNE to highlight analysis, measurement WASHINGTON — U.S. Agriculture animals and animal products; fruits technology at 2015 WCIC in Madison, Wis. Secretary Tom Vilsack recently an- and vegetables; grains, feed, oilseeds PEABODY, Mass. — KROHNE viscosity for process control and nounced that USDA, in cooperation and planting seeds; processed foods; Inc. will highlight analysis and monitoring applications, is ideal for with the Offi ce of the U.S. Trade Rep- sweeteners and sweetener products; measurement technology ideal for use wherever viscosity measurement resentative (USTR), is renewing the and tobacco, cotton and peanuts. cheesemaking at the 2015 Wisconsin is required for process or quality con- charters and accepting nominations Committee members represent Cheese Industry Conference April trol, the company says. The Viscoline for new members to serve on its ag- a cross-section of the U.S. food and 22-23 at the Alliant Energy Center is a good choice for a variety of Newto- ricultural trade advisory committees. agricultural industry and must have in Madison, Wisconsin. nian or non-Newtonian applications, “USDA and USTR rely on the knowledge of agriculture and trade KROHNE will display OPTIQUAD- including yogurt and cheesemaking. individuals who serve on these com- matters. Committee members, who M, the Viscoline in-line process The Viscoline features stainless steel mittees to provide their expert advice serve four-year terms, must be U.S. rheometer and OPTIMASS 7300 at construction, no moving parts and no on U.S. trade policy and priorities,” citizens, qualify for a security clear- the conference. in-situ calibration is required. Vilsack says. “They are an invalu- ance, and serve without compensation “Each [product] is core to KROHNE says the corrosion- able asset as we work to enact trade for time, travel or expenses. The com- KROHNE’s involvement in the resistant Tantalum version of OP- agreements and trade policies that mittees generally meet in Washington, cheese and dairy markets and have TIMASS 7300 straight tube Coriolis deliver the greatest economic benefi t D.C., at least twice a year. been found reliable by clients,” the mass fl owmeter provides superior to America’s farmers, ranchers and Nominations must be received by company says. performance in highly corrosive ap- rural communities.” 5 p.m. April 30, 2015. Nominations OPTIQUAD-M spectroscopic anal- plications and eliminates installation Members of the Agricultural Policy received after that will be considered ysis system for in-line measurement requirements. Advisory Committee (APAC) advise for future appointments. All nomina- features continuous, non-contact OPTIMASS 7300 offers a highly USDA and USTR on the operation of ex- tion materials should be mailed in a measurement of dairy application in- precise measurement, with accuracy isting U.S. trade agreements, on nego- single, complete package to: Thomas gredients, including protein, fat and of 0.1 percent, according to the com- tiating objectives for new agreements Vilsack, Secretary, USDA, 1400 Inde- lactose in milk products. KROHNE pany. A multifunctional sensor offers and on other trade policy matters. pendence Avenue, SW, Washington, says the product is ideal for increas- direct measurement of density, mass, Members of the Agricultural Techni- DC 20250-1001, Attn: APAC/ATACs. ing protein content in cheesemaking volume and product temperature. cal Advisory Committees (ATACs) For additional information, in- milk or vat milk, standardization of The single straight tube eliminates represent specifi c commodity sectors cluding application instructions fat content in drinking milk, or set- the need for a fl ow splitter and also and provide technical advice and and forms, visit www.fas.usda.gov/ ting a constant ratio of fat-to-protein optimizes cleaning processes, pre- guidance on trade issues that affect topics/trade-policy/trade-advisory- in cheese production. venting product buildup on the inner both domestic and foreign produc- committees, email ATACs@fas. The Viscoline in-line process walls of the measuring tube. tion. The six ATACs focus on trade in usda.gov or call 202-720-4934. CMN rheometer, which provides in-line, For more information, visit www. continuous measurement of fl uid us.krohne.com. CMN Contact details: KROHNE Inc. OPTIQUAD - For accurate inline 7 DearbornAnalysis Road x 4 measurement of protein, fat and Peabody, MA 01960 lactose Tel.: 800-FLOWING (800-356-9464) A spectroscopic inline analyzer with up to [email protected] 4 optical analysis methods Celebrating Over 80 Years www.krohne.com/northamerica of Service to the Industry... •Inline measurement of protein, fat and lactose •Non-contact analysis •High precision, long-term stability •For use in dynamic control loops •Eliminates the need for sampling •Eliminates the need for daily cleaning •Impressive price/performance ratio •Ideal for process control loops or quality monitoring

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For more information please visit www.rdsmithco.com For more information please visit http://us.krohne.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) April 17, 2015 — CHEESE MARKET NEWS® 71 NEWS/BUSINESS

Bakery treats, berries top trends at annual IDFA Innovative Ice Cream Flavor Competition WASHINGTON — German Chocolate According to IDFA, the contest, Chocolate Chip Sandwich, by Kemps, company Mintel, who shared emerging Cake and Hawaiian Wedding Cake Ice sponsored by Dairy Foods magazine, received third place. consumer insights and trends. Another Cream were named the most innovative drew 34 entries, making it a record • Most innovative prototype fl avor: featured speaker, Doug Goff, food science ice cream fl avors at the International fi eld for the second year in a row. More Hawaiian Wedding Cake Ice Cream, by professor at the University of Guelph, dis- Dairy Foods Association’s (IDFA) Inno- than 140 ice cream industry profession- Parker Products, Inc., received fi rst cussed ice cream formulation challenges vative Ice Cream Flavor Competition in als attending the conference tasted, place; Lemon Chillo, by Perry’s Ice to address consumer’s preference for St. Petersburg, Florida. Black Raspberry judged and selected the winners. This Cream, Inc., and Belgium Waffl e, by labels with easily understood ingredients. Krunch Sundae Cones were named the year, IDFA and Dairy Foods presented Baskin-Robbins, tied for second place; According to IDFA, attendees also most innovative novelty. fi rst-, second- and third-place awards in and Hazelnut Biscotti, by Star Kay participated in a lecture and hands- The competition, which showcases three categories: White, Inc., received third place. on clinic to identify and prevent ice U.S. ice cream makers and fl avoring • Most innovative ice cream fl avor: In addition to tasting and judging new cream defects, a presentation on suppliers, is part of IDFA’s annual Ice German Chocolate Cake, by Perry’s products, IDFA says the attendees heard added sugars and formulating ice Cream Technology Conference. Ice Cream Company, Inc., received from Lynn Dornblaser, director of innova- cream for different sweetness lev- “The innovative ice cream competi- fi rst place; Frutos del Bosque, by The tion and insight for the market research els, and a regulatory update. CMN tion is a bellwether of fl avor trends in the Ice Cream Club, Inc., received second ice cream and frozen dessert industry, place; and Black Swamp Raspberry and this year we saw berries make a Cheesecake, by Publix Super Markets, strong showing,” says Cary Frye, vice Inc., received third place. president, regulatory and scientifi c af- • Most innovative novelty: Black Products. Customer service. Industry expertise. fairs, IDFA. “Also rising to the top were Raspberry Krunch Sundae Cones, by inspirations from the bakery counter. Friendly’s Ice Cream, LLC, received We deliver. Familiar beverage fl avors of lemonade, fi rst place; Cadbury English Toffee sweet tea and hot chocolate debuted in Bars by Wells Enterprises, Inc, received Safety & Personnel sorbet and ice creams.” second place; and The Salted Caramel Sanitation & Janitorial Spirax Sarco receives safety award from Production & Material Handling South Carolina’s Chamber of Commerce Processing & Flow Control BLYTHEWOOD, S.C. — Spirax Sarco, says Kris Brown, safety environmental Laboratory & QA/QC a provider of products and services and training supervisor, supply. “This Packaging & Ingredients for steam system solutions including is proof of everyone’s dedication to solutions for the dairy industry, was improving our safety culture.” recently presented a Commendation of The South Carolina Chamber of Com- Excellence award by the South Carolina merce on March 19 recognized business Chamber of Commerce for exemplary leaders and employees from across the Request your FREE catalog today! top safety records at its two sites, lo- state at its annual Safety Awards lun- cated in Blythewood, South Carolina. cheon. The awards were given to com- “Receiving this award from the panies and organizations who achieve Visit us at chamber of commerce is a great honor,” a commendable lost workday case rate Booth #906 during the 2014 calendar year, including any occupational injury or illness that Products.Products. Customer service. InIndustrydustry expertise. We ddeliver.eliver. GDT prices mixed results in an employee being unable to www.nelsonjameson.com • 1-800-826-8302 at latest auction work a full assigned work shift. CMN For more information please visit www.nelsonjameson.com AUCKLAND, New Zealand — The Global Dairy Trade (GDT) price index decreased 3.6 percent, and average prices for commodities were mixed Wednesday following the latest auction on GDT, Fonterra’s internet-based sales platform. While all average prices were down in the April 1 auction, the average price achieved across all contracts and contract periods improved for three commodities Wednesday — anhydrous milkfat, which Futures & Options Brokerage and was up 2.3 percent to US$3,744 per metric Consulting Firm Servicing the Dairy Industry ton FAS ($1.6983 per pound); buttermilk ■ HighGround Trading is an Independent Introducing Brokerage that allows powder, up 2.1 percent to US$2,208 per clients to choose from a variety of clearing firms metric ton FAS ($1.0015 per pound); and ■ Offers direct access to Chicago Mercantile Exchange’s dairy trading pit Cheddar, up 2.7 percent to US$2,888 per as well as a number of different electronic trading platforms metric ton FAS ($1.3100 per pound). ■ We adhere to the strictest confidentiality standards on behalf of our customers Meanwhile, average prices decreased ■ Over 13 years of experience in dairy commodity risk management for butter, down 6.6 percent to US$3,026 ■ Specializing in risk management education and developing customized per metric ton FAS ($1.3726 per pound); hedging strategies and programs to meet client needs rennet casein, down 0.6 percent to US$6,949 per metric ton FAS ($3.1520 Email us today at [email protected] to sign up per pound); skim milk powder, down 7.8 for a Free 30 Day Trial of HighGround’s comprehensive dairy market intelligence package! percent to US$2,253 per metric ton FAS Eric Meyer ($1.0220 per pound); and whole milk President – Dairy Division www.highgroundtrading.com/dairy powder, down 4.3 percent to US$2,446 Direct: 312-604-3080 | Toll Free: 877-206-4250 per metric ton FAS ($1.1095 per pound). Disclaimer: HighGround Dairy is a division of HighGround Trading LLC (“HGT”). HGT is registered as an Introducing Broker with the Commodity Futures Trading Commission and an The next trading event will be NFA Member. Futures and options trading involves risk of loss and is not suitable for all individuals. PAST PERFORMANCE IS NOT NECESSARILY INDICATIVE OF FUTURE RESULTS. held May 5. For more information, visit www.globaldairytrade.info. CMN For more information please visit www.highgroundtrading.com/dairy © 2015 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]) 72 CHEESE MARKET NEWS® — April 17, 2015 NEWS/BUSINESS

AMS announces 2015 rates for voluntary grading, inspection, auditing, other services WASHINGTON — Agricultural Mar- refl ect direct and indirect costs of pro- standards for grades of dairy products for overtime; and $180.40 for holidays. keting Service (AMS) in the April 9 viding services. Direct costs include the will be as follows: • State Graders: Regular rate of $82 Federal Register announced the 2015 cost of salaries, employee benefi ts and, • Continuous Resident Grading per hour; overtime rate of $123 per hour; rates it will charge for voluntary grad- if applicable, travel and some operating Service: Regular rate of $76 per hour, un- and holiday rate of $164 per hour. ing, inspection, certifi cation, auditing costs. Indirect or overhead costs include changed from the current rate; overtime • Equipment Review: Regular rate of and laboratory services for a variety of the cost of program and agency activi- rate of $114 per hour, also unchanged; $82 per hour; overtime rate of $123 per agricultural commodities, including ties supporting the services provided holiday rate of $152 per hour. hour; and holiday rate of $164 per hour. dairy products. to the industry. • Non-resident and Intermittent • Fax charge: Regular rate of $4 USDA in November published a fi nal In a fi nal rule published in June 2013, Grading Service: Regular rate of $82 per hour. rule that established standardized for- USDA increased the fees for voluntary per hour, unchanged from the current • Derogation Application: $123 per mulas for calculating the fees charged federal dairy grading and inspection rate; overtime rate of $123 per hour, hour, up from the current rate of $68 by AMS user-funded programs. (See services by 10 percent effective in Au- also unchanged; and holiday rate of per hour. “Agricultural Marketing Service issues gust 2013 and an additional 10 percent $164 per hour. AMS notes it calculated the rate for fi nal rule on setting fees for voluntary effective February 2014. • Non-resident Services 6 p.m. to services per hour per program employee dairy programs” in the Nov. 21, 2014, Starting Oct. 1, 2015, fees for 6 a.m. (10 percent night differential): using the following formulas: issue of Cheese Market News.) dairy grading and inspection, general Regular rate of $90.20 per hour, un- • Regular rate: The total AMS grad- The fee rates announced last week specifi cations for approved plants and changed from the current rate; $135.30 ing, inspection, certifi cation, classifi cation, audit or laboratory service program personnel direct pay divided by direct hours for the previous year, which is then multiplied by the next year’s percentage of cost of living increase, plus the benefi ts rate, plus the allowance for bad debt rate. • Overtime rate: The total AMS grading, inspection, certifi cation, classifi cation, audit or laboratory service program personnel direct pay divided by direct hours, which is then multiplied by the next year’s percentage of cost of living Are You Really Cutting It? increase and then multiplied by 1.5, plus the benefi ts rate, plus the operating rate, plus an allowance for bad debt. • Holiday rate: The total AMS grading, inspection, certifi cation, classifi cation, audit or lab service program personnel direct pay divided by direct hours, which is then multiplied by the next year’s percentage of cost of living increase and then multiplied by 2, plus benefi ts rate, plus the operating rate, plus an allowance for bad debt. For all three rates, if applicable, travel expenses also may be added to the cost of providing the service. For more information, contact Sonia Jimenez, AMS, at 202-720-5115; email [email protected]. CMN

FAM DEVILLE Shredders and Dicers to increased capacity, you get better cut quality, Euronext announces produce a perfect cut quality; are cleaner, less waste, impeccable hygiene and assured new dairy contracts smarter and more efﬁcient. employee safety, all while reducing your labor and maintenance costs. PARIS — Euronext, which operates We cater to cheese processing companies that Contact us for a consultation or demonstration regulated markets in Belgium, France, demand sanitary, durable, practical and efﬁcient food with one of our product specialists to discuss how the Netherlands, Portugal and the Unit- cutting equipment. we can help you achieve your goal. ed Kingdom, started offering new dairy Our advanced technology is designed to improve derivatives April 13. With the March 31 your processing and your bottom line. In addition expiration of the European Union’s milk quotas, Euronext says the new contracts Please Visit Us At Booth #620 provide a response to volatility in the Wisconsin Cheese dairy sector and offer those in the dairy Industry Conference industry a way to manage their risk and April 22-23, 2015 1.866.404.4545 www.devilletechnologies.com Madison, Wisconsin, USA protect their margins. Developed in close cooperation with the dairy industry, the new futures and options contracts are designed to meet the needs of market professionals who want to use appropriate price hedging tools, Euronext adds. The dairy complex covers futures contracts on skimmed milk powder, unsalted lactic butter and FS40 Hymaks CMD-3D Flexifam CHS-2D sweet whey food grade powder. For more information, visit For more information please visit www.devilletechnologies.com www.euronext.com. CMN © 2015 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])