Volume 36 August 5, 2016 Number 29

Roelli Cheese’s Little Mountain

Like us on Facebook and follow us on Twitter! climbs to the top at ACS contest A DES MOINES, Iowa — Little in the appenzeller style and Reserve, respectively. cow’s milk Mountain, a washed rind pays homage to the Roelli fam- Jeffs’ Select — a collabo- First: Mascarpone Team INSIDE alpine cheese made by Roelli ily’s cheesemaking heritage ration between Jeff Jirik at 3: Lake Country Dairy, Arthur Cheese Co. Inc., Shullsburg, in Switzerland, Roelli says. Caves of Faribault, Faribault, Schuman Inc., Turtle Lake, ✦ Guest column: ‘How will Wisconsin, took Best of Show Little Mountain is aged six Minnesota, and Jeff Wideman Wisconsin, Cello Thick and new regulations impact honors among a record 1,843 months and has a smooth, at Maple Leaf Cheese, Monroe, Smooth Mascarpone. your transportation?’ entries at last week’s American nutty fl avor. Wisconsin — and Greensward, Second: Vermont Creamery For details, see page 6. Cheese Society (ACS) Judging Roelli began making the made by Jasper Hill in Vermont Cheesemakers Team, Vermont ✦ In the Spotlight: IMPA & Competition here. cheese three years ago, work- and aged by Murray’s Cheese, Creamery, Websterville, Ver- brings Idaho processors, A stunned and emotional ing with John Jaeggi at the New York, tied for third place mont, Mascarpone. producers together to face Chris Roelli, a Wisconsin Mas- Center for Dairy Research Best of Show. Third: Bill Codr, BelGio- challenges, opportunities. ter Cheesemaker, made his in Madison, Wisconsin. He The 2016 ACS Judging & ioso Cheese Inc., Green Bay, For details, see page 8. way to the stage amid cheers, also makes award-winning Competition saw 1,843 entries Wisconsin, BelGioioso Mas- hugs and tears of joy to accept Dunbarton Blue and Red of cheeses and cultured dairy carpone. ✦ USDA removes items from the award alongside his wife, Rock cheeses. Little Mountain products from 260 companies AR: Ricotta — made from organic substance list. Kristine. placed third in its class three from 37 U.S. states, three Cana- cow’s milk For details, see page 15. “Now I’m grounded back years ago at the ACS competi- dian provinces and Colombia. First: Maplebrook Farm, here on earth and am back tion in Madison. The award-winning cheeses Bennington, Vermont, Ricotta ✦ USDA announces $11.2 to making more of it,” he said “I knew we were on to some- in each category include: Alta. million in assistance for this week in an interview with thing — that’s a tough class,” A. FRESH UNRIPENED Second: Liam Callahan, producers enrolled in MPP. Cheese Market News. Roelli says. CHEESES Bellwether Farms, Petaluma, For details, see page 31. Little Mountain is made He notes the majority of AH: Cheese Curds — all California, Whole Milk Ricotta. the milk he sources was going milks Third: Calabro Cheese toward Dunbarton and Red First: Crave Cheese Team, Corp., East Haven, Connecti- Rock production — but that Crave Brothers Farmstead cut, Hand Dipped Ricotta. Creative fi nancing options has changed overnight. Cheese LLC, Waterloo, Wis- AQ: Fromage Blanc, From- “To be picked out of 1,843 consin, Yellow Cheddar Cheese age Frais and Quark — made assist small, startup ventures entries ... It feels awesome!” Curds. from cow’s milk Roelli says. Second: Cesar Luis, Cesar’s First: No award given By Alyssa Mitchell There were ties for both Cheese, Random Lake, Wiscon- Second: Vermont Creamery second and third runner up sin, Cheddar Cheese Curds. Cheesemakers Team, Vermont DES MOINES, Iowa — If you’re looking to start up a cheese shop or for Best of Show at this year’s Third: Crave Cheese Team, Creamery, Websterville, Ver- artisan farmstead operation, obtaining fi nancial assistance can be a competition. Bleating Heart Crave Brothers Farmstead mont, Quark. daunting task. Cheese, Tomales, California, Cheese LLC, Waterloo, Wis- Third: 1st Street Creamery, It’s one of many things to consider when undertaking a new and the Farm at Doe Run, consin, White Cheddar Cheese Cowgirl Creamery, Point Reyes business venture, something that comes with its own unique set of Unionville, Pennsylvania, tied Curds. Station, California, Fromage challenges for aspiring artisan cheesemakers. (See our coverage for second place Best of Show AM: Mascarpone and Blanc. from July 22, “Rewards and challenges mark path to artisan cheese with Buff Blue and St. Malachi Cream Cheese — made from Turn to ACS, page 17 a success,” for more on the ins and outs of starting up an artisan cheese operation.) “At some point, we all need money,” Sarah Dvorak, co-founder of Mission Cheese, an American artisan cheese bar in San Francisco, said last week at a session on “Creative Financing” during the American U.S. cheese production Darigold to move Cheese Society 2016 conference in Des Moines, Iowa. “We’re in an in- headquarters in dustry where startup costs are not particularly small from a producer, rises 1 percent in June spring of 2017 distributor or retailer perspective.” WASHINGTON — Total U.S. cheese production, excluding cottage Dvorak says when she sought information on a Small Business Ad- cheese, was 987.4 million pounds in June, 1.1 percent above June SEATTLE — Darigold Inc. ministration loan in 2010 to open Mission Cheese, she received some 2015’s 976.8 million pounds but 1.5 percent below May 2016’s 1.00 this week announced it will “chuckles” from potential lenders. billion pounds, according to data released this week by USDA’s move its corporate head- “They were basically not lending to food businesses at that time, National Agricultural Statistics Service (NASS). (All fi gures are quarters to the Georgetown especially brick-and-mortar retail,” she says. rounded. Please see CMN’s Dairy Production chart on page 31.) neighborhood of Seattle in Dvorak says she swallowed her pride and asked friends and family When adjusted for the length of the months, June 2016’s cheese 2017. The new location is for money to get Mission Cheese off the ground along with a small production was up 1.8 percent from May 2016 on a daily average basis. just a few miles away from micro-loan through the city of San Francisco and a small crowdfunding Production of Mozzarella, the nation’s most-produced cheese, Darigold’s current location campaign. Mission Cheese opened in April 2011. was up 1.9 percent from June 2015 to 338.3 million pounds in June on Rainier Avenue; staff will Crowdfunding is the process of raising money to fund what is 2016. Total Italian-type cheese production, of which Mozzarella relocate during the spring typically a project or business venture through many donors using is the largest component, was 432.1 million pounds in June, ac- of 2017. an online platform. Well-known crowdfunding platforms include cording to NASS, a 2.2-percent increase versus June 2015. “With the lease expiring Kickstarter and Indiegogo, but the number of crowdfunding websites Cheddar production was down 3.5 percent in the June-to-June on our current building, we a Turn to FINANCING, page 30 Turn to NASS, page 31 a Turn to DARIGOLD, page 28 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — August 5, 2016 MARKET INDICATORS

Chicago Mercantile Exchange Cash prices for the week ended August 5, 2016 CHEESE FUTURES* for the week ending August 4, 2016 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Aug. 1 Aug. 2 Aug. 3 Aug. 4 Aug. 5 Fri., July 29 Mon., Aug. 1 Tues., Aug. 2 Wed., Aug. 3 Thurs., Aug. 4 JUL16 1.644 4,528 1.644 4,528 1.641 4,611 1.642 5,075 -- -- Cheese Barrels AUG16 1.810 4,049 1.814 4,054 1.823 4,096 1.826 4,100 1.820 4,127 Price $1.7750 $1.8000 $1.8000 $1.8550 $1.8800 SEP16 1.788 3,698 1.796 3,704 1.810 3,715 1.814 3,720 1.805 3,744 Change NC +2 1/2 NC +5 1/2 +2 1/2 OCT16 1.775 3,147 1.783 3,148 1.790 3,146 1.784 3,147 1.776 3,154 NOV16 1.737 3,467 1.737 3,465 1.740 3,465 1.733 3,468 1.725 3,472 Cheese 40-lb. Blocks DEC16 1.703 3,270 1.701 3,270 1.701 3,270 1.690 3,284 1.689 3,274 Price $1.7325 $1.7600 $1.7600 $1.7600 $1.8150 JAN17 1.692 1,085 1.688 1,085 1.688 1,085 1.680 1,089 1.682 1,106 Change FEB17 1.685 953 1.685 953 1.685 953 1.680 958 1.686 968 NC +2 3/4 NC NC +5 1/2 MAR17 1.694 914 1.689 918 1.689 914 1.689 938 1.695 947 1.700 767 1.700 803 Weekly average (Aug. 1-5): Barrels: $1.8220(+.0470); 40-lb. Blocks: $1.7655(+.0460). APR17 1.700 784 1.700 808 1.695 812 MAY17 1.710 707 1.701 709 1.706 709 1.706 714 1.706 718 Weekly ave. one year ago (Aug. 3-7, 2015): Barrels: $1.7015; 40-lb. Blocks: $1.7365. JUN17 1.728 661 1.728 663 1.724 667 1.724 672 1.724 680 JUL17 1.732 177 1.732 177 1.740 228 1.740 228 1.739 232 Grade A NDM AUG17 1.735 145 1.740 145 1.757 147 1.757 147 1.747 184 Price $0.8425 $0.8350 $0.8400 $0.8300 $0.8325 SEP17 1.738 117 1.738 117 1.738 117 1.740 117 1.740 121 OCT17 1.738 124 1.738 124 1.738 124 1.740 124 1.740 128 Change -3/4 -3/4 +1/2 -1 +1/4 NOV17 1.735 122 1.735 122 1.735 122 1.735 122 1.735 126 Weekly average (Aug. 1-5): Grade A: $0.8360(-.0065). Total Contracts Traded/ Open Interest 138/28,055 163/28,090 486/28,296 255/28,835 473/23,921 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Grade AA Butter *Total Contracts Traded/Open Interest reflect additional months not included in this chart. Price $2.1500 $2.2150 $2.2225 $2.2325 $2.2700 Change +1 1/2 +6 1/2 +3/4 +1 +3 3/4

Weekly average (Aug. 1-5): Grade AA: $2.2180(+.0110). DRY WHEY FUTURES* for the week ended August 4, 2016 Class II Cream (Major Northeast Cities): $2.8250(-.1113)–$2.9795(-.1174). (Listings for each day by month, settling price and open interest)

Fri., July 29 Mon., Aug. 1 Tues., Aug. 2 Wed., Aug. 3 Thurs., Aug. 4 Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090. JUL16 27.500 605 27.500 605 27.500 605 27.420 605 -- -- AUG16 27.550 600 28.150 602 28.150 602 28.150 600 28.150 600 SEP16 30.000 570 30.000 572 30.100 571 30.500 572 30.750 579 OCT16 31.150 467 31.275 467 31.275 467 31.275 469 32.150 474 NOV16 32.525 455 33.000 455 33.000 455 33.000 457 33.675 461 DEC16 33.750 412 34.000 413 34.000 413 34.000 416 34.500 417 Weekly Cold Storage Holdings August 1, 2016 JAN17 34.500 153 34.750 153 34.750 153 34.750 153 35.500 159 FEB17 35.500 125 35.500 125 35.500 125 35.500 125 36.000 133 On hand Week Change since Aug. 1 Last Year MAR17 36.000 127 36.000 127 36.000 129 36.000 129 36.000 134 Monday Change Pounds Percent Pounds Change APR17 36.000 131 36.000 131 36.000 131 36.000 131 36.000 141 Butter 29,546 -932 0 0 19,328 +10,218 MAY17 36.000 116 36.000 116 36.000 116 36.000 116 36.000 126 JUN17 37.250 128 37.250 128 Cheese -1,103 0 0 102,596 -9,720 128 37.225 133 37.150 37.150 133 92,876 JUL17 36.250 35 36.250 35 36.500 41 36.500 41 37.000 40 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from AUG17 36.500 35 36.500 35 36.500 35 36.500 35 36.500 35 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Total Contracts Traded/ trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Open Interest 17/4,088 11/4,093 14/4,105 32/4,106 85/3,561 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.

CLASS III PRICE Dry Products* August 5, 2016 (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC 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 NONFAT DRY MILK 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 Central & East: low/medium heat $.8125(-2 1/2)-$.9100(-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 mostly $.8475(-2 1/4)-$.9000(-3). 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 high heat $.9350-$1.0200. 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 West: low/medium heat $.7800(-1/4)-$.9300; 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 mostly $.8500-$.9100(-2). 2016 13.72 13.80 13.74 13.63 12.76 13.22 15.24 high heat $.9350-$1.0400(+1). Calif. manufacturing plants: extra grade/grade A weighted ave. $.7920(+.0061) based on 9,091,435 lbs.

WHOLE MILK POWDER (National): $1.2900(+11)-$1.3900(+3). 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, P.O. (FOB)Central and West: $.2300(+4 1/2)-$.3775; mostly $.2300-$.3300. email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/288-9093. Periodicals postage paid at Madison, (PH 509/962-4026; FAX 509/962-4027) WI. Circulation records are maintained by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562. POSTMASTER: WHEY POWDER email: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.2400(+1)-$.3500(-1); Alyssa Mitchell, Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.2450(+1)-$.2850(+1). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.2450(+1)-$.3550; email: [email protected] reserved under the United States International and Pan- Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication mostly $.2700(+2)-$.3025(+1). (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.2650-$.3125(+1). email: [email protected] in any form or by any means, mechanical, photocopying, Stephanie Awe, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.1300-$.2550(+4). (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.5750(-1)-$.8100(+3); REGULAR CONTRIBUTORS ® ® News . Cheese Market News does not endorse the products mostly $.6650-$.7575(+3). Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, U.S. Dairy Export errors or omissions in the material contained herein, regard- DRY BUTTERMILK Council, WOW Logistics, Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.7400-$.8600. or any other cause whatsoever. Copyright 2016 by Quarne ADVERTISING/SUBSCRIPTION ORDERS & INFO Publishing LLC. (FOB) West: $.7600-$.8600(+2); mostly $.7800-$.8500(+3). 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 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.8000(+15)-$2.9500(+5); Acid $2.8500(+15)-$2.9500. 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. © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 3 MARKET INDICATORS

Class & Component Prices California Minimum Prices Released August 1, 2016 July 2016 June 2016 Butterfat SNF Equivalent Class III: Class 4a $ 2.5061/lb. $ 0.6278/lb. $ 14.23/cwt. Price $ 15.24/cwt. $ 13.22/cwt. Class 4b $ 2.5061/lb. $ 0.6780/lb. $ 14.67/cwt. Skim Price $ 6.38/cwt. $ 4.96/cwt. Class IV: Price $ 14.84/cwt. $ 13.77/cwt. CME FUTURES for the week ended August 4, 2016 Skim Price $ 5.96/cwt. $ 5.53/cwt. Class II: Class III Milk* Price $ 15.16/cwt. $ 14.12/cwt. Fri., July 29 Mon., Aug. 1 Tues., Aug. 2 Wed., Aug. 3 Thurs., Aug. 4 Butterfat Price $ 2.6034/lb. $ 2.4179/lb. JUL16 15.26 5,199 15.26 5,162 15.26 5,124 15.24 5,164 -- -- AUG16 16.84 4,975 16.92 4,983 17.02 5,043 17.02 5,070 16.99 5,037 Component Prices: SEP16 16.79 4,450 16.91 4,488 17.02 4,564 17.07 4,644 16.99 4,695 Butterfat Price $ 2.5964/lb. $ 2.4109/lb. OCT16 16.72 3,592 16.84 3,601 16.91 3,600 16.90 3,617 16.80 3,636 Nonfat Solids Price $ 0.6618/lb. $ 0.6148/lb. NOV16 16.39 3,301 16.43 3,303 16.48 3,309 16.42 3,319 16.40 3,328 DEC16 16.08 2,903 16.09 2,903 16.08 2,925 16.02 2,932 15.94 2,937 Protein Price $ 1.9112/lb. $ 1.4807/lb. JAN17 16.00 1,206 15.99 1,208 15.95 1,241 15.95 1,243 15.95 1,278 Other Solids Price $ 0.0774/lb. $ 0.0628/lb. FEB17 16.08 1,075 15.97 1,078 15.99 1,088 16.02 1,092 16.02 1,106 Somatic Cell Adjustment Rate $ 0.00082/1,000 scc $ 0.00072/1,000 scc MAR17 16.24 1,034 16.10 1,038 16.10 1,077 16.10 1,085 16.12 1,095 APR17 16.39 943 16.15 955 16.15 962 16.13 962 16.15 970 Product Price Averages: MAY17 16.49 796 16.30 807 16.30 831 16.27 833 16.27 849 Butter $ 2.3155/lb. $ 2.1623/lb. JUN17 16.60 727 16.45 736 16.42 755 16.42 761 16.41 774 Nonfat Dry Milk $ 0.8363/lb. $ 0.7888/lb. JUL17 16.66 286 16.60 299 16.60 306 16.60 316 16.60 329 16.69 253 Cheese AUG17 16.67 250 16.66 253 16.61 258 16.58 280 $ 1.6419/lb. $ 1.4477/lb. SEP17 16.65 233 16.67 235 16.72 235 16.64 240 16.65 248 Dry Whey $ 0.2742/lb. $ 0.2601/lb. Total Contracts Traded/ Open Interest 1,045/31,613 579/31,708 924/31,979 599/32,226 1,077/27,258 Class IV Milk* International Dairy Markets August 5, 2016 Fri., July 29 Mon., Aug. 1 Tues., Aug. 2 Wed., Aug. 3 Thurs., Aug. 4 Western Europe JUL16 14.92 438 14.90 438 14.85 438 14.84 485 -- -- Butter: 82 percent butterfat $3,450(+100)-$3,650(+125). AUG16 14.69 526 14.70 523 14.77 523 14.77 523 14.77 523 15.04 411 Butteroil: 99 percent butterfat $3,800-$3,900. SEP16 15.04 411 15.28 411 15.28 411 15.28 411 OCT16 15.52 512 15.52 512 15.76 512 15.76 512 15.64 510 Skim Milk Powder: 1.25 percent butterfat $1,950(+50)-$2,050(+25). NOV16 15.81 515 15.81 515 15.90 515 15.81 513 15.81 513 Whole Milk Powder: 26 percent butterfat $2,375(+75)-$2,650(+100). DEC16 15.53 442 15.53 442 15.57 442 15.50 440 15.50 440 15.57 137 138 15.50 139 Whey Powder: JAN17 15.53 137 15.57 15.50 139 Nonhygroscopic $675(+50)-$825(+50). FEB17 15.73 139 15.73 139 15.85 142 15.85 143 15.85 143 Oceania MAR17 15.95 135 15.95 135 16.05 138 16.05 139 16.05 139 APR17 16.17 131 16.29 132 16.29 135 16.29 135 16.29 135 Butter: 82 percent butterfat $2,800(+150)-$3,000. MAY17 16.22 125 16.38 125 16.43 128 16.43 129 16.43 129 Cheddar Cheese: 39 percent maximum moisture $2,900(+100)-$2,975(+100). Total Contracts Traded/ Skim Milk Powder: 1.25 percent butterfat $1,900-$1,950. Open Interest 17/3,850 21/3,855 61/3,898 17/3,951 9/3,469 Whole Milk Powder: 26 percent butterfat $2,150(+25)-$2,325(+25). Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert Cash-Settled NDM* to price per pound: divide price by 2,204.6 pounds. Fri., July 29 Mon., Aug. 1 Tues., Aug. 2 Wed., Aug. 3 Thurs., Aug. 4

JUL16 84.150 927 84.300 944 83.650 954 83.630 993 -- -- AUG16 87.225 1,105 87.000 1,105 87.000 1,116 86.225 1,114 85.100 1,118 National Dairy Products Sales Report SEP16 92.025 839 92.000 852 92.025 854 90.500 857 89.350 852 OCT16 97.275 715 96.475 731 97.025 730 94.300 731 92.800 729 For the week ended: 7/30/16 7/23/16 7/16/16 7/9/16 NOV16 100.025 652 99.500 655 99.850 641 97.500 637 95.975 632 DEC16 102.300 761 102.000 761 102.275 744 100.000 744 98.250 743 Cheese 40-lb. Blocks: JAN17 105.425 205 105.800 208 106.150 210 103.500 216 101.175 214 Average price1 $1.6576 $1.6211 $1.5865 $1.5583 FEB17 107.250 135 107.350 135 108.025 122 106.000 125 104.050 125 Sales volume2 12,247,121 12,351,462 12,986,285 *12,725,322 MAR17 109.500 64 110.750 64 111.500 63 109.000 66 108.975 69 Cheese 500-lb. Barrels: Total Contracts Traded/ Average price1 $1.8684 $1.8299 $1.7800 $1.7221 Open Interest 52/5,594 205/5,674 197/5,655 210/5,710 290/4,786 Adj. price to 38% moisture $1.7729 $1.7403 $1.6925 $1.6352 Sales volume2 9,459,430 8,734,554 10,174,982 10,358,559 Cash-Settled Butter* Moisture content 34.66 34.81 34.80 34.71 Fri., July 29 Mon., Aug. 1 Tues., Aug. 2 Wed., Aug. 3 Thurs., Aug. 4 Butter: JUL16 231.250 876 231.500 876 231.500 876 231.550 1,013 -- -- Average price1 $2.2938 *$2.3056 $2.3081 $2.3424 AUG16 218.000 1,043 221.750 1,041 223.000 1,050 225.500 1,066 227.000 1,086 1,233 225.000 1,224 1,278 231.000 1,276 Sales volume2 3,840,238 *3,855,043 2,985,685 2,734,661 SEP16 220.000 225.125 1,265 229.000 OCT16 218.475 913 223.475 920 225.525 920 227.550 908 229.200 900 Nonfat Dry Milk: NOV16 216.900 832 221.900 844 225.500 857 213.525 865 228.000 854 Average price1 $0.8407 *$0.8476 $0.8365 *$0.8508 DEC16 210.600 648 210.600 648 213.000 648 207.975 648 215.025 650 Sales volume2 18,424,046 *20,902,198 *14,884,921 *12,373,068 JAN17 204.225 193 205.000 192 207.975 195 206.000 195 207.975 197 Dry Whey: FEB17 203.000 155 204.025 155 206.000 156 203.025 156 206.000 156 203.000 135 203.000 135 136 205.500 136 205.025 136 1 $0.2694 $0.2821 $0.2737 $0.2760 MAR17 203.025 Average price APR17 205.975 41 205.000 50 205.500 51 205.500 51 205.500 51 Sales volume2 7,062,380 6,759,776 7,290,247 5,693,476 Total Contracts Traded/ Open Interest 152/6,154 112/6,190 206/5,419 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. 231/6,265 97/6,427 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Reported in pounds. More information is available by calling AMS at 202-720-4392. *Total Contracts Traded/Open Interest reflect additional months not included in this chart. 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.

For more information please visit www.jacoby.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — August 5, 2016 WCMA UPDATE

was proposed to attract the best talent Dairy Research. “When you speak of bal- in the world to Madison. Without that, ancing objectives,” one donor told the Perspective: we have not achieved our objective.” university leaders, “you must consider WCMA Michael Lehman, vice chancellor the relative importance of an interna- for fi nance and administration with tional Center for Dairy Research and a John Umhoefer is executive the University of Wisconsin, informed dairy plant that serves your campus.” director of the Wisconsin Cheese donors that he will lead a fresh look The vice chancellor committed Makers Association. He contributes at the project’s design, and a series of to reviewing all options and industry this column monthly for Cheese weekly design meetings will begin Aug. donors made it clear that to meet the Market News®. 5. Donors requested, and were granted, objectives of the U.S. dairy industry, the opportunity to include two repre- the design (now 15 months behind sentatives at these crucial meetings. schedule) may need to be fundamentally In dialogue with Lehman and uni- redrafted. “Donors will be consulted versity offi cials, donors expressed the again and you will be able to weigh in purpose of industry giving and reminded on the design; you will participate in the university of the scope of work the decision,” Lehman said. stated in offi cial project documents. He proposed another group meeting In these documents, the old dairy plant in 30 days. Donors suggested a confer- was to be renovated in place, but the ence call Aug. 8 for an update on the Constructing communication current design fi nds an all-new dairy fi rst design meeting. Communication plant built even into part of the new and communication alone will rebuild at UW-Madison building planned for the Center for this project. Dairy Research. Rather than renovated, As one donor stated: “I want to be The University of Wisconsin took an dual projects are proposed with one the old dairy plant features an all-new as proud of the outcome of this con- important step this week to rebuild com- over-arching budget, communication of observation deck, new loading docks, struction as I was with the swift fund- munication with dairy industry donors objectives, scope and limits is crucial. coolers, freezers, equipment and new raising in the dairy community.” CMN following the revelation of a 32-percent The university did not create or nur- rooms for the ice cream dipping store. cost-overrun for the proposed new Cen- ture clear communication to the donor To keep this reborn dairy plant The views expressed by CMN’s guest ter for Dairy Research at the University community and the dairy industry at large. intact, the design team proposed in columnists are their own opinions of Wisconsin. The result is a process that saw June to remove one-third of the total and do not necessarily refl ect those of The nation’s dairy industry gener- costs balloon beyond the initial scope square footage of the new Center for Cheese Market News®. ously and swiftly raised $18.4 million in of work, which failed to fl ag rising costs 2012 and 2013 for the strategic purpose over time and proposed project cuts of elevating the United States to the top without communication to the dairy tier of worldwide dairy research efforts. industry or discussion of the impact of NEWS/BUSINESS But in June, the University of Wisconsin cuts on project objectives. quietly revealed a budget-busting design Wisconsin Cheese Makers Associa- and a proposal to eliminate one-third tion pressed for and gained a meeting U.S. senators introduce commodity checkoff of the new center to cut costs. Aug. 3 in Madison to open communica- reform bill for transparency, accountability The plan to build an all-new Center tion between the university chancellor’s for Dairy Research alongside Babcock offi ce and dairy industry donors from WASHINGTON — Sens. Mike Lee, R- • Prohibit employees and agents of Hall at the University of Wisconsin in across the nation. Utah, and Cory Booker, D-N.J., recently the checkoff boards from engaging in Madison has been attached to the si- “The Center for Dairy Research introduced the Commodity Checkoff activities that may involve a confl ict multaneous plan to renovate the aging represents the future of our industry,” Program Improvement Act of 2016, a of interest; dairy plant within Babcock Hall. It has one donor told university leadership. measure the lawmakers say is intended • Prohibit checkoff programs from always been an uneasy, but necessary, “This is our legacy to the generations to bring transparency and account- engaging in anti-competitive activity, conjoining of two tasks. And when to come.” Another stated, “The center ability to the federal government’s unfair or deceptive acts or practices, commodity checkoff programs. or any act that may be disparaging Checkoff programs are mandatory to another agricultural commodity or participation programs under USDA, product; which are funded through compulsory • Require transparency through fees on producers of dairy, eggs, beef, publication of checkoff program bud- pork and a multitude of other agricul- gets and expenditures; tural products. The lawmakers note the • Require periodic audits by the programs and associated boards have USDA Inspector General for compliance received criticism in the past for a lack with the Improvement Act; and of transparency, apparent confl icts of • Require a GAO audit of check off interest, misuse of their funding and program compliance and a report with anti-competitive behavior. further recommendations related to “Last year, a FOIA request uncovered checkoff programs. some troubling emails between the Supporters of the Commodity American Egg Board and top executives Checkoff Program Improvement Act in the egg industry,” Lee says. “This of 2016 include, among others the was a classic case of Big Government National Farmers Organization, and Big Business working together to Northeast Organic Dairy Producers squeeze out smaller rivals and squelch Alliance, Organization for Competi- innovation.” tive Markets, Slow Food USA, Weston Booker adds that the bipartisan leg- A. Price Foundation, Women Involved islation will help increase transparency in Farm Economics, American and restore trust in checkoff program Agricultural Movement, American practices. Grassfed Association, Family Farm To improve the practices of checkoff Defenders, Institute for Agriculture programs, the Commodity Checkoff and Trade Policy, Organic Farmers’ Program Improvement Act would: Agency for Relationship Marketing, • Prohibit checkoff programs from Organic Seed Growers and Trade contracting with any organization that Association, and National Family For more information please visit www.epiplastics.com lobbies on agricultural policy; Farm Coalition. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

President signs bioengineered food disclosure bill, preempting state GMO labeling laws WASHINGTON — Last Friday, Presi- zations have applauded the signing of and sustainability they have afforded action, requiring mandatory labels for dent Barack Obama signed into law the national GMO labeling standard. the nation and the world,” DFA says in GE foods,” Sorrell says. “It is unfortunate Senate Bill 764, which establishes a “We are grateful to President Obama a statement released last Friday. “This that corporate interests were ultimately “National Bioengineered Food Disclo- for swiftly signing into law a bill that is bill allows consumers the choice and able to water down Vermont’s clear dis- sure Standard” to indicate the presence vital for consumers and food manufac- opportunity to have a greater under- closure standard through the passage of GMO ingredients in foods. The bill turers,” says Clay Hough, senior group standing about the food our nation’s of this federal law.” is a bipartisan compromise that will vice president and legal counsel, Inter- farmers provide.” Under the federal law, USDA has establish a national, uniform labeling national Dairy Foods Association. “The Bill Sorrell, the attorney general of two years to draft regulations to imple- standard for GMOs with the option to new federal law explicitly preempts Vermont, which had enacted its own ment the labeling standards. USDA either label their presence directly state GMO labeling laws, including GMO labeling law July 1, announced says it has established a working group on the package or provide a code or Vermont’s and will bring much-needed this week that he will no longer be to develop a timeline for rulemaking address where consumers can view consistency to the marketplace.” enforcing the state’s labeling law but and ensure an open and transparent GMO content on their smartphones or Dairy Farmers of America (DFA) that he hopes companies will continue process for effectively establishing the computers. (See “Labeling bill passes called the signing of the bill a “sig- to disclose the presence of GMOs clearly new labeling program. It has set up House, awaits president’s signature” nifi cant victory” for both agriculture on their labels. a website for resources and updates in the July 15, 2016, issue of Cheese producers and consumers. “Without question, Vermont’s law related to the law at https://www.ams. Market News.) “We support the sound science be- spurred the federal government into usda.gov/rules-regulations/gmo. CMN Dairy and other food and ag organi- hind GMs and the increased productivity GDT up 6.6 percent as most prices improve AUCKLAND, New Zealand —The FAS ($1.3023 per pound), up 6.6 percent. Global Dairy Trade (GDT) price index • Buttermilk powder: US$1,661 per increased 6.6 percent, and average metric ton FAS ($0.7534 per pound), prices for almost all commodities were up 7.7 percent. higher Tuesday following the latest auc- • Lactose: US$741 per metric ton FAS tion on GDT, Fonterra’s internet-based ($0.3361 per pound), up 3.7 percent. sales platform. • Rennet casein: US$6,161 per The only commodity to see an aver- metric ton FAS ($2.7946 per pound), age price decrease Tuesday was Ched- up 16.3 percent. dar, down 0.8 percent to US$2,889 per • Skim milk powder: US$1,965 per metric ton FAS ($1.3104 per pound). metric ton FAS ($0.8913 per pound), Other average prices and the per- up 2.1 percent. cent increase from last month are as • Whole milk powder: US$2,265 per follows: metric ton FAS ($1.0274 per pound), up • Anhydrous milkfat: US$3,797 per 9.9 percent. metric ton FAS ($1.7223 per pound), The next trading event will be up 4.7 percent. held Aug. 16. For more information, • Butter: US$2,871 per metric ton visit www.globaldairytrade.info. CMN SHREDDING Total conventional dairy ad numbers down WASHINGTON — Total conventional advertised price of $6.59, up from $6.32 SYSTEMS dairy ad numbers decreased 7 percent one week earlier but down from $7.46 last week from the prior week, says one year ago. Unparalled Consistency and Operator Control USDA’s Agricultural Marketing Service AMS says natural varieties of 8-ounce (AMS) in its latest weekly National Dairy cheese shreds last week had a weighted With models to suit all production levels, Johnson Industries cheese Retail Report released July 29. average advertised price of $2.22, down shredders are designed to reduce fines, easily adjusted for variety of AMS says national conventional from $2.26 one week earlier but up from shred types, and capable of blending two or more cheeses at once. varieties of natural 8-ounce cheese $2.21 one year earlier, while 1-pound blocks last week had a weighted average cheese shreds had a weighted aver- advertised price of $2.05, down from age advertised price of $3.99, up from $2.13 one week earlier and $2.22 one $3.59 one week earlier and $3.27 one year earlier. year earlier. Natural 1-pound cheese blocks Meanwhile, national conven- last week had a weighted average tional butter in 1-pound packs last advertised price of $4.10, up from week had a weighted average adver- FOR MORE INFORMATION, VISIT US ON THE WEB AT $3.48 one week earlier and $3.39 one tised price of $3.21, up from $3.07 www.johnsonindint.com year earlier, AMS says, while 2-pound one week earlier but down from cheese blocks had a weighted average $3.36 one year ago, AMS says. CMN For more information please visit www.johnsonindint.com

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start conversations with your carriers, and motor carriers having less than Perspective: brokers and managed transportation $27.5 million in annual receipts that contacts. Quality brokers already will are not also shippers and/or receiv- Industry Logistics be working closely with carriers to build ers — have 2 years after publication awareness. By being proactive, industry- of the fi nal rule. Other businesses will Kelly Navin is manager of trans- leading brokers will become a resource have one year after publication of the portation services at WOW for their carriers in communicating fi nal rule. Logistics and a certifi ed transpor- the necessary steps toward meeting tation broker. She has fi ve years of compliance. This hands-on approach transportation experience, includ- ensures nobody in your transportation “This is the time ing asset-based, brokerage and department or carrier network is caught for education within managed transportation. She con- fl at footed. tributes this column exclusively for New mandates like this also are an your supply chain, ® Cheese Market News . excellent time to review transporta- but particularly among tion contracts. Again, your top-of-the- industry transportation partners will your carrier base.” take the lead in rewording documents to require that carriers are in compliance Kelly Navin with this mandate as well as all state WOW LOGISTICS How will new regulations and federal laws. • FSMA Sanitary transportation of impact your transportation? human and animal food What should your company be doing? The Food Safety Modernization Act This is the time for education within Your dairy company likely has made capabilities. The new rules make it (FSMA) has broad-reaching impact on your supply chain, but particularly safety a major focus in all aspects of the easier for drivers to accurately capture all components of the human and animal among your carrier base. Paramount will business. But are you acquainted with their duty status and make it harder for food supply chain, and transportation be reviewing contracts to call out specif- the practices of vendors within your drivers who are currently non-compliant defi nitely is included. ics on the condition of carriers’ trailers supply chain? to produce inaccurate records (elimi- What is it? Basically, FSMA is a and actions to prevent contamination. Safety within the transportation nates the two-log-books scenario that collection of preventative standards Quality broker partners are providing industry has been an area of increased some drivers employ). The end result focused on protecting human and ani- training for transportation coordinators emphasis, with a variety of new stan- is better safety through more precise mal food products. The new ruling about and new hires as well as alerting them dards being put into place over the monitoring of driving hours to reduce sanitary transport addresses risks such to online training offered by the FDA. next few years. the risk of drivers operating while as inconsistent temperatures and poor The key is setting expectations early on Knowing that, now is a great time fatigued. cleaning of trailers between shipments. and making sure they are documented to review the new rules to determine What does implementation look The standards apply to shippers, receiv- in carrier contracts and load tenders. how they may impact your business like? Carriers who are using paper logs ers, loaders and carriers who transport • Final thoughts and ensure any outside vendors are in or logging software must transition to food by motor or rail. While brokers and transportation full compliance. ELDs no later than Dec. 18, 2017. An What is the goal? To be proactive partners likely have already accepted • Electronic Logging Device (ELD) additional phased-in compliance period in eliminating the risks to food safety, only the best, most reliable carriers into Mandate will run from Dec. 18, 2017, through versus responding to issues after the their transportation network, imple- What is it? In order to more accu- Dec. 16, 2019. Carriers using automatic fact. The new ruling requires all parties mentation of new rules and regulations rately monitor hours of service, most onboard recording devices prior to the to have the necessary documentation, serve as precipitating events to reinforce drivers will be required to have ELDs initial compliance date of Dec. 18, 2017 processes and training in place to standard operating procedures between installed on tractors. The devices record must transition to ELDs no later than control the transport of food products. the parties. They also are excellent a variety of data, such as engine hours, Dec. 16, 2019. What does implementation look like? times for transportation departments to vehicle miles, driver/authenticated user What should your company be doing? Small businesses — those with fewer review their own contracts and agree- ID, motor carrier ID, etc. With plenty of time before the ELD man- than 500 FTE, except motor carriers that ments to ensure specifi c items such as What is the goal? Improve tracking date takes full effect, now is the time to are not also shippers and/or receivers, temperature requirements are called out on every load tender. It’s also important to note that new regulations may contribute to tighter capacity. This is one reason why more shippers have started looking toward brokers and managed transportation partners to handle their freight, as it is becoming increasingly diffi cult to secure capacity. Working with a broker may help keep costs in line, because they most likely have a larger network of carriers to reach out to in order to get loads covered at reasonable prices. They also may be positioned to offer intermodal and other cost-saving options like freight consolidation and backhaul matching. Another way shippers can fight capacity issues is to create a driver- friendly location. By offering fl exible shipping hours and fast loading/un- loading, companies build a reputation for being easy to do business with, which will attract more carriers. CMN

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 . © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

Elmhurst Dairy, last milk processing plant in New York City, will cease operations JAMAICA, N.Y. — Elmhurst Dairy, ted to reuse the site in a way that will elaborate on plans. quarts each week and distributed New York City’s last milk processing benefi t the Jamaica community and At its peak, Elmhurst Dairy to a market of 11 million people, plant, announced Tuesday that it will New York City, although it did not produced more than 5.6 million according to the company. CMN be ceasing operations. “It is with deep emotion and sad- ness that I announce Elmhurst Dairy and its family of ownership, manage- ment and employees will conclude more than 80 years of milk production at its Queens’ processing plant,” says Henry Schwartz, CEO, Elmhurst Dairy. The dairy, a family-owned business in operation for nearly 100 years, has supplied milk to more than 8,300 in- dependent grocers and 1,400 public schools, according to its website. It was started by brothers Max and Arthur Schwartz, according to the company.

“Elmhurst was a major player for many years.”

Gary Latta NORTHEAST DAIRY ASSOCIATION

About 25 years ago, there were more than 20 milk processing plants in the New York City/Long Island/ Westchester market — all of which closed due to a changing regulatory and market environment. Elmhurst Dairy’s decision to close follows many years of trying to fi nd a method for feasible operation in the market and not wanting to exit the business $TKPIKPI1WT5QNWVKQPU until there was no other option, the company says. The New York City area is a diffi cult 6QIGVJGTHQT;QWT5WEEGUU market, according to Gary Latta, di- GEA – Your single resource for a complete line of dairy processing equipment and integrated solutions. rector of industry relations, Northeast We offer a comprehensive portfolio of standard and custom-designed equipment, along with complete Dairy Association Inc. He says milk production lines, from benchtop R&D solutions to integrated full-scale plants. Our latest innovations have distribution in the area is expensive and many of the area’s regulations been specially developed to meet the needs of the 21st century dairy industry. Couple our wide range of hurt Elmhurst, contributing to the products with superior GEA support that includes 24/7 technical help, on-site service and same day parts plant’s eventual close. The nation’s availability, and you have a partner that is committed to your success. decrease in demand for fl uid milk also likely played a factor in the plant’s Learn more about the complete range of products and services we offer. Visit our new gea.com website to closing, he adds. explore our full portfolio of dairy processing offerings or contact us at [email protected]. “Elmhurst was a major player for many years,” says Latta, noting that its closing will impact the area and require more milk to be shipped in than in the past. The plant’s closing will affect 273 people, according to Elmhurst Dairy. The company adds that it is commit- For more information please visit www.gea.com

For more information please visit www.jacoby.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — August 5, 2016

In The Spotlight: Idaho Milk Processors Association

IMPA brings Idaho processors and producers together to face challenges, opportunities By Rena Archwamety IMPA president and general manager mation of the Idaho Creamery Operators, We actually celebrated our 90th meet- of Idaho Milk Products, Jerome, Idaho. when 45 people from a dozen companies ing last year but did not realize it,” says SUN VALLEY, Idaho — The Idaho “Thursday evening we have the wine as well as the University of Idaho and Earl Gilmartin, corporate engineer at Milk Processors Association (IMPA) and cheese social and cheese auction, USDA met in three Idaho cities over four Commercial Creamery Co., Jerome, next week will welcome about 400 dairy which is very well-attended. People days. They proposed legislation, formed Idaho, and IMPA historian, who has spent industry members from Idaho and other will be networking, tasting competition committees and proposed future meet- the past year compiling meeting notes, Western states, celebrating the associa- cheese and having a glass of wine. The ings to discuss how to better the industry. biographies, pictures and other history tion’s 90th anniversary at its 2016 annual dairy industry is a close-knit group of By 1942, there were fi ve dominant of the association. conference in the mountainous Sun Val- people, and many have been working cooperatives operating in Idaho, and ley region of central Idaho. with each other for decades. It’s a great in late 1945, the Creamery Operators “It’s one of the very wonderful, opportunity to get together, talk business changed their name to “Idaho Milk “The milk processors beautiful places in this country. I think and make some deals.” Processors Association.” that’s one reason why the conference Dairy processors from across Idaho “There were two meetings in some and producers are very is so successful,” says Kent Giddings, have been gathering since the 1927 for- years, and no meeting in other years. closely associated with each other. Neither one of us can succeed without the other.”

Kent Giddings IDAHO MILK PROCESSORS ASSOCIATION

Today, IMPA has 13 processor mem- bers and 133 associate members, which include suppliers that support both the processor and producer communities. IMPA works closely with Idaho’s dairy producers, partnering with United Dairy- men of Idaho (UDI) and its member group, Idaho Dairymen’s Association, on a number of issues that affect the state’s dairy industry. “The milk processors and producers are very closely associated with each other,” Giddings says. “Neither one of us can succeed without the other. We work very closely with the producer community that supplies our factories.” The biggest issues facing the Idaho dairy industry can be illustrated as a “three-legged stool,” says Russ DeKruyf, director of milk procurement for Glanbia Nutritionals’ three Idaho locations and vice president of IMPA, who will take over as president during next week’s annual meeting. “We have to take care of the envi- ronment, we have to take care of our animals, and we have to take care of our employees,” he explains, noting that IMPA coordinates with producer organizations to address these issues. For example, IMPA worked with dairy producers to keep abreast of impacts re- sulting from a settlement in Washington state last year relating to dairies and groundwater pollution. The issue became one of IMPA’s conference topics last year. Currently, IMPA and IDA are working on a new dairy farm safety initiative to help improve safety levels for farm workers. “That will be one main focus over the next couple of years. We want to do a better job working in conjunction with dairymen on safety. Dairy plants have many safety measures in place, such For more information please visit www.tetrapakusa.com Turn to IMPA, page 9 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 9

In The Spotlight: Idaho Milk Processors Association

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Photo courtesy of Idaho Milk Processors Association 3URGXFLQJH[DFWVKUHGVWRPLQLPL]HWVKUHGVWR FRESH DELIVERIES — Farmers Co-op Creamery Co. of Payette, Idaho, was one of the fi ve major ZDVWHDQGPD[LPL]HSURILWVZDVWHDQGPD[LPL]HSURILWVPD[LPL]  dairy cooperatives in the state by the 1940s. By 1968, it merged with two other cooperatives near Boise (Ada County Dairymen and Dairymen’s Co-op Creamery) to form Dairymen’s Creamery Association, which then merged with Darigold in 1991. IMPA many of which go overseas. “The unique thing about Idaho is that Continued from page 8 while we might be third or fourth in U.S. milk production, we far and away have as OSHA regulations, and we can lend the most milk per capita,” DeKruyf says. our experience to the dairy industry,” “All our farms are producing 38-39 million DeKruyf says. “We’re also protecting the pounds of milk per day. We can’t consume image of dairy to consumers. We want it all ourselves. It has to be put on wheels it to be seen as having a safe working and sent out of state or overseas.” environment.” Giddings says part of IMPA’s mission is Other issues of importance to both to make sure its members and the entire ® processors and producers will be high- state’s dairy industry are prepared for lighted during next week’s meeting. A changes in the future. Friday panel discussion, “The Future “We’re very excited to have somebody &RQWDFW8UVFKHOIRUDQRFKDUJHWHVWFXWRI\RXUSURGXFW of Food,” will address the debate over right in the middle of U.S. exports in dairy LQIR#XUVFKHOFRP_7ROO)UHH856&+(/   www.urschel.com GMOs, consumer trends, and whether to come tell us what the opportunities the industry should work toward elimi- and challenges are,” Giddings says of nating them in the supply chain or con- Suber’s keynote address. GHOLYHULQJ tinue to allow farmers and producers to “You need to try to look to the future to WDUJHWHG continue using these tools. predict changes in the industry so you can IMPA also has collaborated with UDI be prepared for them,” he adds. “That can FXWWLQJ to establish closer connections with uni- be anything from regulatory issues to con- versities to help bring a constant stream sumer sentiment. That’s what IMPA does. VROXWLRQV of talented and trained individuals to We work with fellow organizations to look h8UVFKHO$IILQLW\ 7KH*OREDO/HDGHULQ)RRG&XWWLQJ7HFKQR$IILQLW\ 7 7KHKH* *OREDO/HO/HDGHU LLQ)G)RRG&XWWLQJ7HFKQROORJ\DUHUHJLVWHUHGWUDGHPDUNVRI8UVFKHO/DERUDWRULHV,QF86$ help support Idaho’s dairy industry. For at and understand what’s going on — the instance, a scholarship program which opportunities and challenges.” CMN For more information please visit www.urschel.com has signifi cantly expanded over the years awards $2,000 scholarships each year to students from the University of Idaho, Washington State, Utah State, South Dakota State and Brigham Young University. “We’re looking for people being trained in food or dairy science who want to work in the dairy industry when they ProActive Solutions USA get out of school, and hopefully in Idaho,” can maximize your profits by providing you with Giddings says, adding that IMPA proces- the best possible sanitation programs at the most sor members also are active throughout reasonable cost. the year in speaking at universities and The quality of your sanitation program isn’t offering internships at their facilities. measured in dollars. You measure it in product “The scholarships, internships and quality, down time, environmental concerns the new product development competi- and labor costs. tion we have every year at the conference ¦ Sanitation Programs ¦ Food Ingredients help to connect us to students and get ¦ Employee Training ¦ Industrial Chemicals them excited about coming to Idaho, ¦ Inventory Control and ¦ Dispensing and learning about Idaho and processor Service Reporting Application Equipment opportunities,” he says. “We try to build ¦ Program Audits ¦ Janitorial and Shipping Supplies bridges constantly with universities and their great students.” The keynote speaker at next week’s conference is Tom Suber, president of the U.S. Dairy Export Council. Giddings and DeKruyf say this will be of great interest 301 Bridge Street | Green Bay, WI 54303 | (800) 279-7761 | Fax (920) 437-4006 to Idaho’s dairy processors, since the www.proactivesolutionsusa.com state is a net exporter of dairy products, For more information please visit www.proactivesolutionsusa.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

The Bel Group to take majority interest in MOM Group, boosting healthy snack business

PARIS, France — The Bel Group — par- the healthy snacks segment, company Michel Larroche, MOM Group CEO, further accelerate our growth in part- ent company of Bel Brands USA — and the offi cials say. says that for MOM, a partnership with nership with Bel’s teams.” management team of MOM Group recently The deal will be submitted to both Bel offers a unique opportunity to Robert Daussun, LBO France CEO, agreed in writing to undertake exclusive companies’ labor-representation bodies accelerate the growth of its fruit and adds that the deal is “a fi nancial, stra- negotiations for Bel Group to acquire the for consultation and to competition dairy snack brands by leaning on the tegic and economic slam-dunk. The MOM Group. Under the proposed deal, the authorities for approval. It also will Bel Group’s international reach. French leader fi ve years ago has become Bel Group would take a majority interest be subject to the usual closing condi- “Our partnership with Bel will an international player and can now le- in MOM, with MOM’s current management tions, with a view to completing the help create a French-headquartered, gitimately aim to become a global leader. remaining as a shareholder. transaction by the end of 2016. The healthy snack food company that will We gave MOM the means to develop in With brands including The Laughing acquisition would be fi nanced by Bel’s be uniquely positioned and supported the United States, and the choice that Cow, Kiri, Mini Babybel, Leerdammer own fi nancial resources and by issuing by international brands,” Larroche says. we have made today to couple it with and Boursin, Bel is a world leader in additional debt without undermining “I thank and applaud LBO France, as a global player in the cheese industry single-serving cheese portions. Bel’s fi nancial health. well as the MOM Group employees who is a decisive strategic step. MOM will The MOM Group, majority-owned by “This deal alongside MOM Group’s have greatly contributed to double our have the human resources and the LBO France since 2010, has achieved management represents an historic company’s size over the past fi ve years local avenues needed to accelerate business growth in France and the opportunity for Bel to accelerate the and helped build strong brands, nota- its growth, with the new group becom- United States. While building on its building of a major player in single- bly in France and the United States. I ing the fl agship French company in historical Materne and Mont Blanc serving healthy snack portions, in step am pleased to have the opportunity to the global snack food sector.” CMN brands sold in France, the MOM Group with the group’s strategic ambitions,” created the fruit squeezers category and says Antoine Fiévet, Fromageries Bel developed strong leadership positions chairman and CEO. “The perfectly NEW PRODUCTS with its Pom’Potes and GoGosqueeZ complementary nature of the product FOR DAIRY MANUFACTURERS brands in both France and the United ranges is ideal for meeting growing States, company offi cials say. consumer expectations and the nutri- Over the past fi ve years, MOM has tional challenges facing many, many Dynamic Conveyor Corp. to unveil new option doubled in size. The company employs countries. Focusing the teams on a for DynaClean conveyors at 2016 Pack Expo 1,300 people and owns four production limited number of brands with strong sites, including two in France and two international potential, and combining MUSKEGON, Mich. — Dynamic Conveyor processes. Belts can vary in materials in the United States. the industrial expertise and innovative Corp. has announced that it will unveil its used, wire diameter, spacing, design The deal would enable Bel and MOM capabilities of Bel and MOM, creates an new metal belt option for its DynaClean pattern and lateral widths, the com- to partner as a major global player in extraordinary foundation for growth.” conveyor line at PackExpo 2016, which will pany says. take place Nov. 6-9 in Chicago. Similar to DynaClean’s plastic link The new metal mesh belting expands style and solid surface belting options, the capabilities of the DynaClean line, metal belting is self-tracking and allows Over 30 years and it will allow food processing custom- the conveyor to be cleaned in place. The ers to coat, drain, wash, dry or rapid conveyor’s open design limits trapping of Time-Tested cool food products. The wire belting is of food or bacteria, and the new metal transparent and metal detectable, and belt helps uphold DynaClean’s reputa- Products and it allows for tight transfers to help in the tion of reducing cleaning times in half, transfer of small or delicate products, the company adds. Results the company says. For more information, visit booth (International Media And Cultures) The metal belts provide various op- N4836 at Pack Expo, contact the tions and confi gurations to meet the company at 800-640-6850 or visit • The recent Roberts/Stabenow bill passed in the U.S. Senate needs of different food products and www.dynamicconveyor.com. CMN overrides the Vermont GMO labeling bill (ask us for written details). • IMAC is proactive to produce products to satisfy our loyal customers (ask us for details). • IMAC supplies the GMO free starch base Anti-caking agents with or without the inclusion of stigmatized Cellulose (wood bark). From the Brine or • Considering the massive food recalls due to Listeria and other pathogens, IMAC produces only spray dried Anti-caking agents Tower to the Pallet (White and Colored) and does not at all entertain the dry blended products to protect our loyal U.S. and European customers. Automation Solutions • IMAC’s spray dried Anti-caking agents blend uniformly Robotic Cells without any signs of powder on cheese even at higher applications and performs well on pizza with zero defects (money back Vision Systems guarantee). Engineering & • In addition, IMAC produces Parmesan, Romano and Cotija dry Design Services granulated flavor starter cultures to blend with grated cheese to improve quality. Vision Leak Detection • RETAIL • FOODSERVICE • INDUSTRIAL ‡Affordable Vision System ‡Minimal Space Requirements ‡Find Problems Early – Minimize Rework – Improve Quality ‡Robust & Designed for Reliability ‡Reduce Leakers to Customers WORLD HEADQUARTERS 1280 S. Parker Rd., Ste. 203 • Denver, CO 80231 (800) 783-4615 • (303) 337-4028, Ext. 112 • Fax: (303) 337-5140 Email: [email protected] • Cell: (303) 994-2820 Contact Us! Email: [email protected] • Dr. Reddy’s Cell: (303) 944-5215 A great place to work with people Website: www.askimac.com committed to excellence, creating positive Phone: 920-662-1682 memorable experiences by providing Toll Free: 877-ZEPNICK “Personalized Automation Solutions.” [email protected] PIONEERS IN DAIRY, FOOD & BIO TECHNOLOGY

For more information please visit www.askimac.com For more information please visit www.zepnick.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

International Cheese Awards winners named; Netherlands’ Treur Kaas earns top honors NANTWICH, England — The Nether- Award for “Best USA Cheese” as well as Cheese with Health Benefi ts. Rivers Edge Chevre LLC, Logsden, lands’ Treur Kaas was named Supreme gold and bronze medals for Best USA Grafton Village Cheese, Grafton, Oregon, won a bronze medal for Goats Champion as well as Champion Overseas Mature Cheddar, and gold and bronze Vermont, won a bronze medal for Farm- Milk Cheese with Additives. for its aged Jerseyhoeve Schorren at the medals for Best USA Extra Mature/ house/Traditional Bandaged Cheese, a Schuman Cheese, Fairfi eld, New Jer- 2016 International Cheese Awards that Vintage Cheddar. bronze for Hard Pressed Sheep Milk sey, won gold medals for Best USA Blue were held here July 26 and 27. Sartori Co., Plymouth, Wisconsin, Cheese, a gold for Mixed Milk Cheese, Cheese, Best USA Cheese with Additives This year’s contest drew a record won the Sainsbury Trophy for “Best New a silver for Best USA Mature Cheddar, and Best USA Cheese — Other Variety. 5,000 entries from around the world, Dairy Product” and the Michelstown a gold for Best USA Sheep Cheese, a Tillamook County Creamery Asso- with 47 percent of the entries coming Cup for “Supreme Cheese with Addi- bronze for Best USA Cheese with Addi- ciation, Tillamook, Oregon, won a silver from outside of England. tives.” Sartori Co. also won a gold medal tives and a bronze for Best USA Cheese medal for Naturally Smoked Hard Cheese; A number of U.S. cheesemakers for Hard and Semi-hard Cheese with — Other Variety. a bronze for Lighter Cheese (non-UK); a participated this year, winning both Savoury Additives produced (non-UK); Pennyroyal Farm, Boonville, Cali- gold for Best USA Mild Cheddar; a silver trophies and medals. gold and silver medals for Hard and fornia, won a silver for Cheese with for Best USA Extra Mature/Vintage Ched- The Artisan Cheese Exchange, She- Semi-hard Cheese with Sweet Additives Additives (non-UK), a gold for Best USA dar; and silver and bronze medals for Best boygan, Wisconsin, won the Reefer 90s (non-UK); gold and bronze medals for Goat Cheese, a gold for Best USA Soft/ USA Soft/Semi-soft Cheese. Best New (non-UK) Dairy Product; a Semi-soft Cheese, a silver for Best USA V&V Supremo Foods, Chicago, silver medal for Best USA Cheese — Blue Cheese and a silver for Best USA won a gold medal for Grated Cheese NMPF introduces Other Variety; and a gold medal for Hard Cheese with Additives. (non-UK). CMN new environmental stewardship FARM program component QUALITY & PRODUCTIVITY OPTIMIZATION ARLINGTON, Va. — National Milk customized to meet your goals Producers Federation (NMPF) recently announced that the Farm Smart Program will become the voluntary Environmental Stewardship component of the Farm- ers Assuring Responsible Management (FARM) Program. EXPERIENCE In doing so, the FARM Program, which is administered by NMPF, is Ecolab’s Dairy Duo assuming management of the Farm Smart Program, which was previously managed by Dairy Management Inc. ™ (DMI), NMPF says. Synergex EPA-registered Farm Smart, an environmental Sanitizer & Disinfectant stewardship module created by the In- Experience Ecolab’s newest novation Center for U.S. Dairy that al- innovation in our portfolio of lows farmers to measure sustainability world-class sanitizers & disinfectants. improvements and communicate them to consumers, will fully integrate into the FARM Environmental Stewardship module in 2017. & “FARM Environmental Stewardship is a natural addition to the existing Quality Enhancement FARM Program pillars, FARM Animal Program by Ecolab Care and FARM Antibiotic Residue Avoidance, because it will help dairy Proven more effective than traditional farmers communicate another positive cleaning & sanitation at reducing spore story with consumers,” says Jim Mul- counts and enhancing product quality. hern, president and CEO, NMPF. “FARM Environmental Stewardship will now begin down the important path of gain- ing insight, support and engagement at the cooperative and producer level.” Currently, the FARM Program Stew- OUTCOMES THAT MATTER TO YOU ardship module has plans to measure farmers’ on-dairy greenhouse gas emis- Fluid Milk Quality Assurance Extension sions footprint, although other indica- tors could be incorporated into the Cheese Increased Production Time module in the future at the request of Powder Premium, Export-Quality Milk & Whey Powders members, according to NMPF. This fall and winter, the FARM Pro- gram will hold webinars, release training Go to www.ecolab.com/dairyquality to learn more about Ask about our introductory offer materials and provide resources to as- our Dairy Quality & Productivity Optimization program sist farmers and companies that want to for Synergex! start using the assessments, NMPF says. In addition, an overview of the module Contact your Ecolab representative will take place at the FARM Evaluator www.ecolab.com or call 1 800 392 3392 Conference this November in Nashville, ©2016 Ecolab USA Inc. All rights reserved. (EPA Reg. No. 1677-250) Tennessee, held in conjunction with the NMPF Joint Annual Meeting. For more information, visit www. nationaldairyfarm.com/environment. CMN For more information please visit www.ecolab.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 12 CHEESE MARKET NEWS® — August 5, 2016 EVENTS

CWCBA’s annual golf outing and banquet to take place Sept. 14 in Marshfi eld, Wisconsin

MARSHFIELD, Wis. — The Central ers’ Association (CWCBA) will host its Riveredge Golf Course in Marshfi eld, is $100 per person, and cost to attend Wisconsin Cheesemakers’ & Buttermak- annual golf outing Sept. 14 at Holm’s Wisconsin. the banquet only is $25 per person. Registration for the four-person Registration forms and checks scramble event starts at 10:30 a.m., payable to CWCBA can be sent with a shotgun at noon. The event also to Tayt Wuethrich, Grassland will include a hamburger and brat bar, Dairy, P.O. Box 160, Greenwood, hole prizes, a happy hour at 4:30 p.m. as WI 54437. Sponsorship donations well as a banquet starting at 5:30 p.m., may be sent to the same address. according to organizers. For questions, contact Wuethrich Cost to golf and attend the banquet at 715-267-5183. CMN Horizon Sales Food safety, HACCP course is Aug. 16-18 We specialize in using BOISE, Idaho — A practical food Safety Modernization Act and cover of Minnesota our extensive network safety and Hazard Analysis Critical the new proposed hazard analysis and to find a home for your Control Points (HACCP) workshop risk-based preventive controls regula- Can Provide excess inventory and will take place Aug. 16-18 at the Idaho tion and impacts on HACCP systems, finding ingredients for your production needs. Water Center. organizers say. All Your Dairy The three-day course, accredited The course will be led by Jeff Kro- We handle all shipping by the International HACCP Alliance, nenberg, extension food processing Ingredients and can rework and repackage. is intended for those responsible for specialist, University of Idaho School of implementing and managing a HACCP Food Science and TechHelp, who holds and Sell All No quantity system in a food manufacturing facility. a master’s degree in food science and too large or Participants who pass a fi nal test will microbiology from Cornell University. Your Dairy too small receive a certifi cate of completion, Registration costs $585 per person organizers say. for two or more participants register- Products The workshop will cover topics such ing together, or $650 per individual. CHEESE as implementing programs for good Government employees may receive Blocks and Barrels manufacturing practices, sanitation a government rate. The cost includes “Our Team Can Trim and Fines and pest control. It also will focus continental breakfast, lunch, snacks Assist Your Team” Flavored Process and on how to develop a HACCP plan and and beverages. Imitation implement a HACCP system. To register, visit www.techhelp.org BUTTER/MILKFAT In addition, the workshop will or contact Paula Peterman at 208-364- include a discussion on the Food 6188 or [email protected]. CMN DAIRY POWDERS Nonfat Dry Milk Whey Products EWCBA to hold summer outing Aug. 31 CALLCALLL UUSS WIWITHTH YYOUROUOUR UNUNIQUENIQQUEU SSALESALLES Milk Protein AND PROCUREMENT NEEDS: Concentrate GRAND CHUTE, Wis. — The Eastern with a tailgate party from 4 p.m. to Dean Uglem [email protected] Buttermilk, Wisconsin Cheesemakers & Butter- 7 p.m. and a buffet from 5:30 p.m. to Eric Kellin [email protected] Casein, Lactose Pat Kellin [email protected] makers Association (EWCBA) will 7 p.m., organizers say. Wade Uglem [email protected] hold its Timber Rattlers baseball Cost to attend is $40 per person, 877-914-5400 horizonsalesinc.com game, tailgate and buffet Aug. 31 in and $25 for children age 10 and under. Grand Chute. Parking is $5 per car. For more information please visit www.horizonsalesinc.com The game will start at 7:05 p.m., Send registration forms and checks payable to EWCBA to Barb Henning at: 21812 Point Creek Road, Kiel, WI 53042. For questions, con- CHEESE AND DAIRY HIGH SOLIDS tact Henning at 920-894-3924. CMN ARE WHAT WE DO. CHEESE VAT Made to Handle “Enriched” Butter Putters Golf ALL DAY, EVERY DAY. Cheese Milk Components Outing is Sept. 7 ALL OVER THE WORLD. Featuring… SPARTA, Wis. — The Sparta Butter „Unique “Sure Cut” Knife Design „Twin-Shaft Design Putters Golf Outing will take place „True Double-Barrel Body Design Sept. 7 at River Run Golf Course „Multi-Point Rennet Injection in Sparta, Wisconsin. „Heavy-Duty Construction Check-in for the annual event will be between 9:30 a.m. and 10:45 Providing… a.m., with a shotgun start sched- „More Uniform Cut & Curd Size uled for 11 a.m., organizers say. for Maximum Yield Teams may consist of four people. „Handles High-Solids Milk Lunch will be held between „Eliminates “Sump” Issues 10:30 a.m. and 1:30 p.m., with ap- „Evenly Disperses Rennet „Easy Maintenance & Reduced Down Time petizers served after golfing. Cost to attend is $50 a person Custom is our first name. or $200 per team, covering lunch, golf, a cart and appetizers. The registration deadline is CUSTOM FABRICATING & REPAIR Aug. 26. For questions, contact Custom, Creative Solutions 1932 E 26th St. • Marshfield, WI 54449 • 1.800.236.8773 • 715.387.6598 Ryan Hutson at 608-269-3022 or To Fit Your Needs — That’s CFR [email protected] • www.gotocfr.com Linda Strachan at linda.strachan@ For more information please visit www.gotocfr.com foremostfarms.com. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 13 PEOPLE

Comings and goings … comings and goings Sargento Foods Inc. has announced is now the director of sales for Kroger, four promotions within its consumer and he is responsible for managing products division. Kevin Garcia is sales, developing market and customer now the company’s national customer relationships and leading broker man- business manager, who is responsible agement. He previously was the team for managing sales, cultivating mar- leader for Kroger at Sargento for nearly ket and customer relationships, and four years. Josh Cox is now the category leading sales agency management. insights manager, and he will support the He previously held the customer busi- strategic channels team and improve ness manager position at Sargento for customer planning, sales execution A&B Process SystemsDEXVLQHVVXQLWRI nearly two years. Greg Miller is now and financial results through owner- -%7&RUSRUDWLRQ designs, fabricates & the director of sales for Walmart, and ship and development of reviews installs the finest Process Systems available! he will focus on delivering sales and and presentations. He previously ON TIME & IN BUDGET held the role of sales analyst for growth margins. He previously held the We are located in the heart of Dairyland having role of Walmart business manager at Walmart and Club Channels at decades of experience serving the dairy industry. Sargento for fi ve years. Dexter Russell Sargento for nearly two years. CMN We inspect, & test our products and components to precise standards using the latest technology in our Hygienic & A.S.M.E. Certified facilities.

IMPA awards eight student scholarships Products: (not limited to) Clean-in-Place (CIP) JEROME, Idaho — The Idaho Milk hopes to graduate early to get started Mix Tanks Processors Association (IMPA) has in the industry, IMPA says. He wishes to Melt Systems awarded $2,000 scholarships to eight continue his family’s tradition of leader- Process Piping Installation students from universities with dairy ship in the dairy industry, IMPA adds. HTST & Vat Pasteurization or food science programs. Recipients from Brigham Young HTST Balance Tanks To qualify, students must be pursuing University (BYU) are Kate Hart- HTST Hold Tubes VacuShear® degrees in food science, dairy science mann and Erin Hiatt. Hartmann, a Services Provided: (not limited to) Process Engineering Flavor Vats or nutrition. In addition, students must junior at BYU majoring in food sci- Custom Design & Fabrication Batching & Blending Systems demonstrate a preference for joining ence, has interned in R&D at Dairi- Automation & Controls Transfer Panels the dairy industry after graduation, and concepts. She works as a research Factory Acceptance Testing Modular Process Systems academic performance also is consid- and lab assistant at the university, Installation Water & Wastewater Management ered, IMPA says. wants to pursue a masters degree Documentation According the IMPA, the schol- and aspires to work in the dairy in- Start-up & Training arships are given annually. The pro- dustry, IMPA says. Hiatt, a first-year gram started in 2001 with Washing- graduate student in food science, ton State University (WSU) and the grew up on an Idaho dairy farm. She University of Idaho and has gradu- has a bachelor’s degree in food sci- ally grown over time. The universi- ence with a minor in chemistry, has ties that participate in the program interned in R&D at Litehouse Foods today have traditionally close ties and is president of the university’s with Idaho’s dairy industry, the food science club. Upon comple- 32%R[‡6WUDWIRUG:, IMPA adds. tion of her graduate degree, Hiatt Call today 888.258.2789 Recipients from WSU and University hopes to work in the dairy industry 6ISITUSATWWWABPROCESSCOMANDWWWJBTCCOM of Idaho are John Johnson and Drew in Idaho, according to IMPA. CMN For more information please visit www.abprocess.com Forlini. Johnson, a junior at WSU, grew up on a dairy in Arizona. He also worked 10 years as the plant manager of Meadowayne Dairy and two years as cheese manager for Country Morning Farms. Forlini, a senior at the University CHEESE of Idaho, is working on a combined major • Swiss that includes food science, biochemistry • Muenster and microbiology. He has interned at • Cheddar & Colby IMP and Glanbia and is a WSU Creamery worker. He was an IMPA scholarship • Monterey & recipient last year as well. Mozzarella Recipients from South Dakota State • Provolone University (SDSU) are Jared Bowers and Mitchell Jazdzewski. Bowers, a junior MILK majoring in dairy manufacturing, is from • UHT Milk Hayti, South Dakota. He enjoys working • UHT FAQ in the SDSU Davis dairy plant, IMPA says. Jazdzewski, a junior majoring in dairy manufacturing, is from Gilman, BUTTER Wisconsin, and he also works in the SDSU Davis dairy plant. Recipients from Utah State Uni- versity are Cherilyn Lyman and Austin Gossner Foods Thomas. Lyman, a junior majoring in 1051 North 1000 West | Logan, UT 84321 food science, is interested in product 435.713.6100 | 800.944.0454 development and plans to complete www.gossner.com graduate school. Thomas, a junior majoring in food science, aspires to become a dairy plant manager and For more information please visit www.gossner.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 14 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

Henningsen to build new facility in Oregon Open house SALEM, Ore. — Henningsen Cold Stor- we’re proud of our growing partnership age Co. will build a new 166,000 square with an Oregon business that supports foot facility at the Mill Creek Corporate one of our most important industries Center in Salem, Oregon. for the region,” says Salem Mayor Anna The Strategic Economic Develop- Peterson. ment Corp., the City of Salem and Henningsen Cold Storage operates Oregon’s Department of Administra- locations in Washington, Idaho, North tive Services (DAS) have been working Dakota, Oklahoma, Pennsylvania and with Henningsen for several months, Oregon. The Mill Creek location will be coordinating details of the facility. Henningsen’s second facility in Salem, The company executed a purchase and Oregon. sale agreement with DAS in July and “As a fi fth-generation family owned expects to begin site preparation on a company, we are eager to support the 34-acre parcel in the central part of the local activity of food processors and corporate industrial campus, according agricultural partners in the community,” to Henningsen. says Mike Henningsen, chairman and Henningsen anticipates investing president, Henningsen. “With our second $27 million into the facility and opening Salem facility, we can better enhance the in spring 2017. This is the fi rst of four supply chain infrastructure in the region, anticipated phases of development, the which is currently struggling to keep up Photo courtesy of Michigan Milk Producers Association company adds. with the increasing demands of regulato- OVID, Mich. — The Michigan Milk Producers Association (MMPA) this week “Agriculture is critical for Salem and ry requirements and effi ciencies.” CMN continued its centennial year celebrations with an open house at its largest dairy processing plant in Ovid, Michigan. The dairy manufacturing plant, purchased by MMPA in 1957, operates 24 hours a day, seven days a week, and Americold purchases new Georgia facility takes in approximately 5 million pounds of milk each day. ATLANTA — Americold recently Atlanta metro area and is a critical Ken Nobis, MMPA president, says Tuesday’s open house provided an op- announced that it has concluded the component of our Atlanta distribution portunity for MMPA to showcase the plant’s successes while celebrating the purchase of a temperature-controlled strategy. It will complement our existing century-old cooperative. storage facility in East Point, Georgia. network very well.” “Our plant in Ovid is a key component of reaching MMPA’s strategic goals,” The facility expands Americold’s Terms of the sale were not made Nobis says. “The quality products produced here from our members’ milk are Georgia-based facility network to 15. public. The facility is expected to add nationally recognized and positively impact the local economy.” Overall, the company owns and operates more than 60 new jobs when Americold MMPA has invested more than $96 million in the Ovid facility over the last 10 more than 150 facilities in each major increases operations during the second years. Products made at the facility include condensed milk, dry milk powder, food production and consumption mar- half of 2016. whole milk powder, buttermilk powder, liquid cream, condensed milk, skim milk, ket across 35 states, the company says. “Companies like Americold reinforce and salted and unsalted butter. These products are used by MMPA customers in “We’re fortunate to be supporting Georgia’s reputation as a super-hub for various end products such as salad dressing, ice cream, yogurt, infant formula, pud- some very successful food producers cold-chain storage and transportation in ding, cheese, baked goods, frozen dinners, candy bars and other confections. CMN and retailers who are rapidly expanding the Southeast, and we look forward to sup- throughout the Southeast,” says Fred porting them in future growth,” says Chris Boehler, president and CEO, Americold. Carr, commissioner, Georgia Depart- “They needed additional, dedicated ment of Economic Development. CMN capacity and challenged us to become their provider of choice. The East Point site is centrally accessible within the EWCBA accepting applications for Innovation, Dedication, and Behle Scholarship Integrity Every Step of the Way! KIEL, Wis. — The Eastern Wisconsin Cheesemakers and Buttermakers As- sociation (EWCBA) is offering a $1,000 Our winning combination of experience, technology, and state-of-the-art scholarship — $500 for two semesters equipment will take your business to a higher level in the domestic or international marketplace. — in honor of Roland Behle, a chee- semaker who dedicated his career to • Over 30 Years of Experience • Value-Added Services promoting the growth of Wisconsin’s • Efficient and Cost Effective dairy industry. A student who demonstrates leader- MSS Equipment & Services: ship and a perceived ability to contribute • Membranes (RO, UF, NF, MF) • Fabrication to the dairy industry will be awarded, • Engineering • Pilot Testing • Field Installation according to EWCBA. To qualify, students • Project Management • Membrane Testing • Replacement Parts • Process Design • Feasibility Studies • Troubleshooting must be a dependent of an EWCBA mem- • Automation • Consulting • Technical Seminars ber or a dependent of an employee of • Systems Integration • Comprehensive Plant Surveys that member’s business, hold interest in • Control Upgrades continuing education in an agriculture- oriented occupation and be a graduate of a Wisconsin high school intent upon enrollment by the fall term at an ac- credited Wisconsin university, college or technical institute for an agriculture- related program or short course. P. O. Box 998 • 1430 Second Street North • Wisconsin Rapids, WI 54495 Applications will be accepted (715) 421-2333 • Fax (715) 423-6181 Email: [email protected] • Web: www.mssincorporated.com until Sept. 1. To apply, contact Kay Schmitz at 920-894-3032 or For more information please visit www.mssincorporated.com at [email protected]. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

USDA removes items from national list of allowed, prohibited substances in organic ag WASHINGTON — USDA’s Agri- the National Organic Standards Board NOSB determined that the sub- the stream of commerce prior to Sept. cultural Marketing Service (AMS) (NOSB) and feedback from organic stances are no longer necessary or 12, 2016 (i.e., those manufactured, in in Wednesday’s Federal Register farmers, businesses and consumer essential for organic handling since storage, or on shelves, labeled and published a final rule removing five groups, AMS says. substances and practices exist that ready for shipment), can still be sold substances from the National List of As recommended by NOSB, the provide alternatives that are more as organic after the effective date. Allowed and Prohibited Substances. five substances to be removed from compatible with organic production Organic products manufactured on or The substances no longer will be the national list include egg white and handling. after Sept. 12, 2016, must comply with allowed in organic production or lysozyme, cyclohexylamine, diethyl- The rule is effective Sept. 12, 2016, the new requirements. handling after Sept. 12, 2016. aminoethanol, octadecylamine and the current sunset date of the sub- Fore more information, contact The removal of the substances tetrasodium pyrophosphate. stances. Organic products already in Paul Lewis at 202-720-3252. CMN from the national list reflects a com- After considering public com- prehensive sunset review process by ments and supporting documents, W.M. Sprinkman Corp. expands operations FDA announces reinspection, recall fees FRANKSVILLE, Wis. — W.M. Sprink- specifi cally with dairy operations. man Corp., a third-generation family “We have simply outgrown our cur- WASHINGTON — FDA in Monday’s fees will not actually be assessed during business providing sanitary, stainless rent location,” he says. “The new plant Federal Register announced fi scal year all or part of this period because the steel processing solutions for the dairy is a much more fl exible building with 2017 fee rates for certain domestic and agency does not intend to issue invoices industry, is moving its Wisconsin-based double the square footage of Franksville. foreign facility reinspections, failures to for reinspection or recall order fees headquarters and manufacturing op- This space will allow us to handle more comply with a recall order and importer until it publishes a guidance document erations to a new facility in Waukesha, orders and the larger ones that our reinspections authorized under the on how small businesses may request a Wisconsin. customers are increasingly seeking Food Safety Modernization Act. reduction of those fees given the “severe W.M. Sprinkman will transition op- from us.” Fees for these services will be as- economic hardship” that paying them erations from Franksville, Wisconsin, to Sprinkman says the majority of sessed at $221 per hour if domestic could cause. FDA adds it also is still a plant in an industrial park south of the workers plan to continue on with the travel is required (unchanged from considering various issues associated Waukesha County Airport by this fall, company; 60 people are employed at fi scal 2016) and $285 per hour if foreign with the assessment and collection of following renovations at the site. The the Franksville plant. The Elroy plant travel is required (down from $315). importer reinspection fees. company will maintain its production has 56 employees. The fees are effective Oct. 1, 2016, For more information, contact facility in Elroy, Wisconsin. Sprinkman adds the company and will remain in effect through Sept. Jason Lewis with FDA’s Offi ce of Re- Brian Sprinkman, company president, expects to hire additional work- 30, 2017. source Management at 301-796-5957 says the expansion is in response to grow- ers due to continued high demand FDA notes that if possible, however, or email [email protected]. CMN ing sales in the food and beverage industry, for its products and services. CMN

Celebrating Over 80 Years of Service to the Industry...

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For more information please visit www.rdsmithco.com For more information please visit www.marriottwalker.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 16 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

Grassfi elds Cheese recalls organic cheeses Chapel Hill Creamery recalls all cheese

COOPERSVILLE, Mich. — Grassfi elds Leyden, Edam, Lamont Cheddar, Chili CHAPEL HILL, N.C. — Chapel Hill Paneer, Calvander, Hot Farmers Cheese, Cheese LLC announced this week that Cheese, Fait Fras, Polkton Corners and Creamery of Chapel Hill, North Carolina, Dairyland Farmers Cheese, Smoked it is conducting a voluntary recall of Crofters. The cheese was sold as wheels, has announced a voluntary recall of all Mozzarella, Fresh Mozzarella, Burrata, approximately 20,000 pounds of organic half wheels and wedges of various sizes. Chapel Hill Creamery cheese products Hickory Grove, Carolina Moon, Smoked cheeses due to possible contamination The potential for contamination because of a potential association with Farmers Cheese, New Moon and Pheta. with Shiga toxin-producing E. coli was identified during an ongoing an outbreak of Salmonella infections. These cheeses were manufactured by (STEC). The recalled cheeses were investigation of seven illnesses that The creamery says health offi cials Chapel Hill Creamery and distributed sold from the company’s retail store in occurred between March and July 2016 have identifi ed recent cases of Salmo- through retail locations, farmer’s mar- Coopersville, Michigan; to wholesale caused by the same type of STEC. The nella infection in people who consumed kets or restaurants in North Carolina, and retail customers; and to consum- Michigan Department of Agriculture Chapel Hill Creamery products, and a Tennessee, South Carolina, Virginia ers nationwide via sales through the and Rural Development confi rmed the matching strain of Salmonella has been and Georgia. company’s website. presence of STEC bacteria in a sample identifi ed in the milk from the creamery Chapel Hill Creamery has requested The recall involves all types and of Grassfi elds cheese collected by food that was used during preparation of the wholesale customers to remove any of its sizes of organic cheeses manufactured and dairy inspectors. Consumers who cheese products. cheese from their shelves and dispose of by Grassfi elds Cheese between Dec. purchased any of the recalled prod- The products involved in the volun- it, and advised consumers who have this 1, 2015, and June 1, 2016, including: ucts have been advised to return them tary recall include all codes, packages product in their homes to not consume Gouda, Onion ’n Garlic, Country Dill, to the place of purchase. CMN and sizes of Quark, Danziger, Swiss, it and dispose of it. “Our customers are our top prior- ity,” says Portia McKnight, co-founder, Chapel Hill Creamery. “If there is any potential of risk, we take that very seri- ously and are committed to addressing it fully.” Chapel Hill Creamery is work- ing in cooperation with the North Carolina Department of Agriculture, North Carolina Department of Health and Human Services and the Orange County Health Department to iden- tify the source of the Salmonella and which cheeses are affected. CMN Texas DSHS, Blue Bell sign settlement on food safety

AUSTIN, Texas — An enforcement agreement recently was reached be- tween the Texas Department of State Health Services (DSHS) and Blue Bell Creameries, Brenham, Texas, outlining fi nes and food safety measures Blue Bell will take over the next 18 months. The agreement represents a fi nal settlement of all outstanding regulatory issues and requirements between Blue Bell and DSHS after several Listeria monocyto- genes illnesses last year were linked to the company’s ice cream products. By entering into the settlement agreement, Blue Bell does not admit wrongdoing or unlawful conduct. Among the terms of the agreement are requirements that Blue Bell’s Br- enham, Texas, facility retain an inde- pendent sanitation and/or microbiology expert to help prevent the introduction of contamination, make testing results available for DSHS to review and allow DSHS inspectors full access to the Bren- ham facility, and continue its “test and hold” program for all fi nished product to be entered into commerce for the next 18 months. Blue Bell also has agreed to an administrative penalty of $850,000. However, $675,000 of this fi ne will be forgiven by DSHS if, after the 18-month term is complete, the inspections and reviews of relevant documentation have verifi ed that procedures and practices are in adherence to the terms and For more information please visit www.adpi.org conditions of the agreement. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS

ACS American Group, Belmont, Wisconsin, 3-kilogram Triple Cream Brie. Continued from page 1 Second: Dan Osterholz, Lactalis American Group, Belmont, Wisconsin, AC: Open Category — Fresh Unrip- 1-kilogram Triple Cream Brie. ened Cheeses — made from cow’s milk Third: Formagerie Alexis de Port- First: Marie-Laure Couet, Couet neuf, Saputo Dairy Products Canada Farm & Fromagerie LLC, Dudley, Mas- G.P., St. Raymond, Quebec, Saint- sachusetts, Franciszka. Honoré Cheese. Second: Team Quality, Atalanta BA: Open Category — Soft-Rip- Corp./Quality Cheese Inc., Vaughan, ened Cheeses — made from cow’s milk Ontario, PC Crema di Burrata. First: Mateo Kehler, Cellars at Jas- Third: Marin French Cheese Co., per Hill, Greensboro Bend, Vermont, Petaluma, California, Petite Breakfast Harbison. 4-ounce. First: Mateo Kehler, Cellars at Jas- AG: Cottage Cheese, Cream Cheese, per Hill, Greensboro Bend, Vermont, Fromage Blanc, Fromage Frais, Mas- Moses Sleeper. carpone, Quark and Ricotta — made First: MouCo Cheese Co., Fort Col- Photo by Alyssa Mitchell/Cheese Market News from goat’s milk lins, Colorado, MouCo Ashley. LITTLE MOUNTAIN, BIG WIN — Chris Roelli, right, and his wife, Kristine, celebrate Roelli Cheese Co.’s First: Cypress Grove Chevre, Arcata, Turn to SOFT, page 18 a Best of Show award July 29 at the American Cheese Society Judging & Competition in Des Moines, Iowa. California, Fromage Blanc. Second: Jean Rossard, Montchevre- Betin Inc., Belmont, Wisconsin, From- age Blanc. Third: Paula Lambert, Mozzarella Best of Show! Co., Dallas, Goats Milk Ricotta. Third: Mark Newbold, Coach Farm, Roelli Cheese Company, Inc. of Shullsburg, Wisconsin, took top honors at the 2016 American Pine Plains, New York, Coach Farm Cheese Society (ACS) Competition. The company’s Little Mountain cheese was named Best Traditional Goat Milk Ricotta. of Show at the annual awards ceremony. It was one of 107 ribbons for America’s Dairyland, which captured more awards than any other state for the twelfth consecutive year. Also taking home a win was Jeffs’ Select Gouda, which tied for third place Best of Show, made by Jeff Wideman of Maple Leaf Cheese. In all, Wisconsin cheesemakers dominated the awards “To be picked out of for cow’s milk cheeses, winning 36 percent of all awards. 1,843 entries ... It feels Arena Cheese Inc. Arthur Schuman Inc. awesome!” BelGioioso Cheese, Inc. Cedar Grove Cheese Chris Roelli Cesar’s Cheese ROELLI CHEESE CO. INC. Chula Vista Cheese Co. (V&V Supremo Foods) Crave Brothers Farmstead Cheese, LLC CROPP Cooperative/Organic Valley Edelweiss Creamery AS: Cottage Cheese, Cream Cheese, Emmi Roth USA, Inc. Hidden Springs Creamery Fromage Blanc, Fromage Frais, Mas- Hook’s Cheese Company, Inc. carpone, Quark and Ricotta — made Key Ingredient Market from sheep’s, mixed or other milks Klondike Cheese Co. First: Calabro Cheese Corp., East Kraft Heinz Haven, Connecticut, Ricotta di Bufala. Lactalis American Group Second: Ryan Randell, Old Chatham Landmark Creamery Sheepherding Creamery, Old Chatham, Maple Leaf Cheesemakers, Inc. New York, Ricotta. Marieke Gouda Third: Rebecca King, Garden Variety Montchevre-Betin, Inc. Cheese, Royal Oaks, California, Sweet Mt. Sterling Cheese Co-op Alyssum. Pine River Pre-Pack Inc. B. SOFT-RIPENED CHEESES Roelli Cheese Company, Inc. Saputo Specialty Cheese BB: Brie — made from cow’s milk Sartori Company First: Rebeccah Salmeri, Brush Saxon Cheese, LLC Creek Creamery, Deary, Idaho, Moun- The Artisan Cheese Exchange tain Maple Brie. Widmer’s Cheese Cellars, Inc. Second: Rebeccah Salmeri, Brush Zimmerman Cheese, Inc. Creek Creamery, Deary, Idaho, Clear- water Select. Third: Rebeccah Salmeri, Brush Creek Creamery, Deary, Idaho, Brie. BC: Camembert — made from cow’s milk First: Mt. Townsend Creamery, Port Townsend, Washington, Cirrus. Outdo Ordinary® Second: MouCo Cheese Co., Fort Collins, Colorado, MouCo Camembert. Third: Formagerie Alexis de Port- neuf, Saputo Dairy Products Canada G.P., St. Raymond, Quebec, Camembert de Portneuf. ©2016 Wisconsin Milk Marketing Board, Inc. BT: Triple Crème — Soft Ripened/ EatWisconsinCheese.com Cream Added — all milks First: Dan Osterholz, Lactalis For more information please visit www.eatwisconsincheese.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 18 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

SOFT cata, California, Humboldt Fog Mini. York, Gatekeeper. Plymouth, Wisconsin, Sartori Classic Third: Mario Quirion, Fromagerie Third: Samantha Genke, Boxcarr MontAmoré. Continued from page 17 Le Detour, Temiscouata Sur La Lac, Handmade Cheese, Cedar Grove, North Third: Saxon Cheese Team, Saxon Quebec, Grey Owl Carolina, Cottonseed. Cheese LLC, Cleveland, Wisconsin, First: Blair Johnson, Sweet Rowen Third: Jean Rossard, Montchevre- Third: Ryan Randall, Old Chatham Saxony Alpine Style. Farmstead, West Glover, Vermont, Mtn. Betin Inc., Belmont, Wisconsin, La Sheepherding Co., Old Chatham, New Third: Saxon Cheese Team, Saxon Ash. Chevriotte. York, Hudson Valley Camembert Cheese LLC, Cleveland, Wisconsin, Second: Brian Civitello, The Mystic Third: Tricia Smith, Ruggles Hill Square. Snowfields Butterkase Style – 12 Cheese Co., Lebanon, Connecticut, Creamery, Hardwick, Massachusetts, D. AMERICAN MADE/ month. Melinda Mae. Ada’s Honor. INTERNATIONAL STYLE DG: Open Category — American Third: Samuel Kennedy and Matt BS: Open Category — Soft-Ripened DD: Dutch-Style — all milks Made/International Style — made Hettlinger, The Farm at Doe Run, Cheeses — made from sheep’s, mixed First: Jeff Jirik and Jeff Wideman, from goat’s milk Unionville, Pennsylvania, Dragonfl y. or other milks Caves of Faribault, Faribault, Minne- First: Vermont Creamery Aged BG: Open Category — Soft-Rip- First: Lois Reichert, Reichert’s Dairy sota, Jeffs’ Select Gouda. Cheese Team, Vermont Creamery, ened Cheeses — made from goat’s milk Air, Knoxville, Iowa, Torta a Stratti Second: Reggie Jones, Central Coast Websterville, Vermont, Bijou. First: Cypress Grove Chevre, Arcata, due Latti. Creamery, Paso Robles, California, Goat Second: Tricia Smith, Ruggles Hill California, Bermuda Triangle. Second: Old Chatham Sheepherding Gouda. Creamery, Hardwick, Massachusetts, Second: Cypress Grove Chevre, Ar- Co., Crown Finish Caves, Brooklyn, New Second: Maple Leaf Cheesemaking Alys’s Eclipse. Team, Maple Leaf Cheesemakers Inc., Third: Team Idyll, Idyll Farms Monroe, Wisconsin, Mild Gouda. LLC, Northport, Michigan, Mont Idyll Third: Maple Leaf Cheesemaking 8-ounce. Team, Maple Leaf Cheesemakers Inc., DS: Open Category — American Monroe, Wisconsin, Aged Gouda. Made/International Style — made Keller Technologies, Inc. DE: Emmental-Style with Eye For- from sheep’s, mixed or other milks Lactose Specialists mation (Swiss, Baby Swiss, Blocks, First: Mike Matucheski, Sartori Co., Wheels) — made from cow’s milk Plymouth, Wisconsin, Sartori Limited First: Bruce Workman, Edelweiss Edition Pastorale Blend. Creamery, Monticello, Wisconsin, Em- Second: Cheese Kitchen Team, mental. Green Dirt Farm, Weston, Missouri, Second: Reggie Jones, Central Coast Prairie Tomme. Creamery, Paso Robles, California, Third: Anna Landmark and Anna Holey Cow. Thomas Bates, Landmark Creamery, Third: John Appel, Appel Farms, Albany, Wisconsin, Pecora Nocciola. Ferndale, Washington, Maasdammer. E. CHEDDARS DC: Open Category — American EA: Aged Cheddar — aged over “Next Generation” “Next Generation” Made/International Style — made 12 months and up to 24 months — Lactose Systems: Permeate Dryers: from cow’s milk all milks • Finishing • Less Building Space First: Saxon Cheese Team, Saxon First: Kerry Henning, The Artisan • Crystallizing • Less Energy Usage Cheese LLC, Cleveland, Wisconsin, Cheese Exchange, Sheboygan, Wiscon- ‡5H¿QLQJ • Less Browning Saxony Alpine Style – 30 month. sin, Deer Creek The Stag. • Drying ‡0RUH3UR¿W Second: Marc Druart, Emmi Roth Second: Tillamook Team 1, Tilla- • Milling USA, Fitchburg, Wisconsin, Pavino. mook County Creamery Association, • Pharmaceutical Third: Jessie Dowling, Fuzzy Udder Tillamook, Oregon, Tillamook White Creamery, Whitefi eld, Maine, Tempest. Sharp Cheddar. Contact: [email protected] Third: John Hoyt, Leelanau Cheese, Third: Maple Leaf Cheesemaking www.kellertec.com • 507.259.1817 Suttons Bay, Michigan, Aged Raclette. Team, Maple Leaf Cheesemakers Inc., Third: Ken Kane, Sartori Co., Monroe, Wisconsin, Aged English For more information please visit www.kellertec.com Hollow. EC: Cheddar — aged up to 12 months — made from cow’s milk First: Winchester Cheddar Team, Parmalat Canada, Toronto, Balderson Old Cheddar. Second: Dan Stearns, Kraft Heinz, Chicago, Cracker Barrel – Sharp Cheddar. Third: Dan Stearns, Kraft Heinz, Chicago, Cracker Barrel – Extra Sharp Cheddar. EG: Cheddar — aged up to 12 months — made from goat’s, sheep’s, buffalo’s, mixed or other milk First: Agropur Dairy Cooperative, Agropur Canada, St. Hubert, Quebec, Chevre Noir. Second: Jean Rossard, Montchevre- Betin Inc., Belmont, Wisconsin, Trivi- um. Second: Bjorn Unseth, Mt. Sterling Cheese Co-op, Mt. Sterling, Wisconsin, Sterling Reserve. Third: Ben Gregersen, Sierra Nevada Cheese Co., Willows, California, Caprae Raw Milk Goat Cheddar. EX: Mature Cheddar — aged over 24 and up to 48 months — all milks For more information please visit www.powder-solutions.com Turn to CHEDDAR, page 19 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

CHEDDAR Idaho, Simply Artisan Reserve True Boy Blue. Third: Rogue Blue Team, Rogue Gorgonzola. Second: Rogue Blue Team, Rogue Creamery, Central Point, Oregon, Cave- Continued from page 18 Third: Brian Petitpas, Great Hill Creamery, Central Point, Oregon, Echo man Blue Cheese. Dairy Inc., Marion, Massachusetts, Mountain Blue Cheese. Third: Rogue Blue Team, Rogue First: Amalgamated Dairies Ltd., Great Hill Blue Cheese. Third: Eric Anderson, Old Chatham Creamery, Central Point, Oregon, Tol- COWS Creamery, Charlottetown, Prince Third: Marvin Sharp, Simply Artisan Sheepherding Creamery, Old Chatham, man Organic Blue Cheese. Edward Island, Extra Old Cheddar – Reserve by Litehouse, Sandpoint, Idaho, New York, Ewe’s Blue. FL: Blue-Veined with a Rind or 24-48 months. Simply Artisan Reserve True Blue. FK: Blue-Veined with a Rind or External Coating — made from Second: Kerry Henning, The Artisan FG: Rindless Blue-Veined — made External Coating — made from goat’s milk Cheese Exchange, Sheboygan, Wiscon- from goat’s milk cow’s milk First: Avalanche Cheese Co., Ba- sin, Deer Creek The Imperial Buck. First: No award given First: Rebecca Salmeri, Brush salt, Colorado, Avalanche Cheese Co. Third: Robert Willoughby, Cabot Second: No award given Creek Creamery, Deary, Idaho, Orchard Midnight Blue. Creamery Cooperative, Waitsfield, Third: Anthony Hook, Hook’s Cheese Blue. Second: Al and Catherine Renzi, Yel- Vermont, Cabot Old School Cheddar. Co. Inc., Mineral Point, Wisconsin, Second: Rogue Blue Team, Rogue low Springs Farm LLC, Chester Springs, Third: Rogue Cheddar Team, Rogue Barneveld Blue. Creamery, Central Point, Oregon, Flora Pennsylvania, Blue Velvet. Creamery, Central Point, Oregon, 2 Year FS: Rindless Blue-Veined — made Nelle Organic Blue Cheese. Third: Matt Cedro and Dan Porter, Organic Cheddar Cheese. from sheep’s, mixed or other milks Second: Sebastian von Trapp, von Firefly Farms, Accident, Maryland, Third: Shelburne Farms, Shelburne, First: Anthony Hook, Hook’s Cheese Trapp Farmstead, Waitsfi eld, Vermont, Mountain Top Bleu. Vermont, Farmhouse 2 year Extra Co. Inc., Mineral Point, Wisconsin, Little Mad River Blue. Turn to BLUE, page 20 a Sharp Cheddar. EE: Mature Cheddar — aged over 48 months — all milks First: Todd Shuttleworth, Cabot Creamery Cooperative, Waitsfield, Vermont, Cabot Old School Cheddar. Second: Winchester Cheddar Team, Parmalat Canada, Toronto, Balderson Heritage Cheddar – 5 year. Third: Tillamook Team 1, Tillamook County Creamery Association, Til- lamook, Oregon, Tillamook Vintage White Extra Sharp 4 Year Reserve Cheddar. EW: Cheddar Wrapped in Cloth, Linen — aged up to 12 months — all milks First: The Flory Family, Homestead Creamery, Jamesport, Mo., Flory’s Truckle. Second: Montchevre, Crown Finish Caves, Belmont, Wisconsin, Bandaged Goat. Third: Avalanche Cheese Co., Basalt, Colorado, Avalanche Cheese Co. Hand Heat and Bandaged Goat. pressure Third: Marcel Gavel and Mateo and from above IF YOUR FIRST SEAL and below Andy Kehler, Cellars at Jasper Hill, create two Waitsfi eld, Vermont, Cabot Clothbound DOESN’T DO THE JOB, superior Cheddar. then try a machine seals. EB: Cheddar Wrapped in Cloth, Linen — aged over 12 months — all WITH TWO. milks First: Pieter van Oudenaren, Ata- What do bad seals really cost? landa Corp./Mariposa Dairy, Lindsay, Rework. Returns. Food safety problems. Lost customers. Supervac automatic belt Ontario, Lenberg Farms Classic Re- vacuum chamber packaging machines feature a Double serve by Celebrity, Lindsay Bandaged Biactive high-pressure sealing system that provides two Cheddar. superior seals to every bag, virtually eliminating leakers First: Amalgamated Dairies Ltd., and the problems they cause. COWS Creamery, Charlottetown, Superior seals are just the start. Supervac machines Prince Edward Island, Avonlea reduce Clothbound Cheddar – aged over 12 labor costs while increasing months. productivity. Their ergonomic design allows a single operator to load, Second: Mariano Gonzalez, Fiscalini style and run the packages. Supervac’s exclusive Expansion Cheese Co., Modesto, California, Ban- Cushion reduces evacuation times by up to 30%, pushing the operator to keep up with the machine dage Wrap Cheddar – 12 months. and resulting in more packages at the end of the day. Third: Beecher’s Cheesemakers, Their small footprint allows the Supervac to fit into Beecher’s Handmade Cheese, Seattle, tight areas where other machines cannot. Its low cost Flagship Reserve. Supervac GK662B, of ownership and stainless steel construction make F. BLUE MOLD CHEESES AT15 Shrink Tank and BL15 Drier Supervac the smart choice. FC: Rindless Blue-Veined — made from cow’s milk www.reiser.com First: Marvin Sharp, Simply Artisan Reiser Reserve by Litehouse, Sandpoint, Idaho, Canton, MA • (781) 821-1290 Simply Artisan Reserve Double Creme Reiser Canada Gorgonzola. Burlington, ON • (905) 631-6611 2014 Second: Marvin Sharp, Simply Arti- san Reserve by Litehouse, Sandpoint, For more information please visit www.reiser.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 20 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

BLUE First: Kim Hayes, Westfi eld Farm, Unionville, Pennsylvania, The Cream- days — all milks Hubbardston, Massachusetts, Blue- ery Collection Batch No. 11. First: Spring Brook Farm Team, Continued from page 19 bonnet. Second: Marc Druart, Emmi Roth Farms for City Kids Foundation/Spring Second: Rusell Hannula, Westfi eld USA, Fitchburg, Wisconsin, GranQueso Brook Farm, Reading, Vermont, Read- FM: Blue-Veined with a Rind or Ex- Farm, Hubbardston, Massachusetts, Reserve. ing. ternal Coating — made from sheep’s, Classic Blue Log. Third: Marc Druart, Emmi Roth USA, Second: La Fromagerie 1860 DuVil- mixed or other milks Third: Mozzarella Co., Dallas, Deep Fitchburg, Wisconsin, GranQueso. lage Inc., Saputo Dairy Products Canada First: Seana Doughty, Bleating Heart Ellum Blue. GC: Fresh, Unripened — all milks G.P., St. Laurent, Quebec, Raclette Cheese, Tomales, California, Buff Blue. Third: Kim Hayes, Westfi eld Farm, First: Marquez Brothers Interna- Cheese. Second: Amy Turnbull and Team Wil- Hubbardston, Massachusetts, Hub- tional Inc., San Jose, California, Queso Third: Aaron Langdon, Nicasio Val- lapa Hills, Willapa Hills Cheese, Doty, bardston Blue Cow. Panela Tray. ley Cheese Co., San Rafael, California, Washington, Two-Faced Blue. G. HISPANIC & PORTUGUESE Second: Joseph Reynoso, Peluso San Geronimo. Third: Erika McKenzie-Chapter, STYLE CHEESES Cheese, Los Banos, California, Haci- TC: Open Category — Washed Rind Pennyroyal Farm, Boonville, California, GA: Ripened, aged over 90 days enda Queso Doble Crema. Cheeses Aged more than 60 days — Boonter’s Blue. — all milks Third: Mozzarella Co., Dallas, Queso cow’s milk FE: External Blue-Molded Cheeses First: Samuel Kennedy and Matt Oaxaca. First: Chris Roelli, Roelli Cheese — all milks Hettlinger, The Farm at Doe Run, Third: Joseph Reynoso, Peluso Co. Inc., Shullsburg, Wisconsin, Little Cheese, Los Banos, California, Haci- Mountain. enda Queso Fresco. Second: Marc Druart, Emmi Roth GM: Cooking Hispanic — Cheeses USA, Fitchburg, Wisconsin, Grand Cru Intended to be Consumed Heated or Surchoix. Lab•alog™(noun) Melted — all milks Second: Wilma Klein-Swormink, First: Francisco Ochoa, Ochoa’s Que- Glengarry Fine Cheese, Lancaster, seria, Albany, Oregon, Queso Oaxaca Ontario, Fleur-en-Lait. A Selection of Lab Don Froylan. Third: Leslie Goff, Consider Bardwell Products and Supplies Second: Tom Dahmen, V&V Supremo Farm, West Pawlet, Vermont, Rupert. Foods, Browntown, Wisconsin, Queso Third: Sue Conley, Cowgirl Cream- For the Food Industry Oaxaca. ery, Point Reyes Station, California, So Impressive, It Third: Team SWC, Southwest Cheese Wagon Wheel. Demanded Its Own LLC, Clovis, New Mexico, Queso Que- TG: Open Category — Washed Rind sadilla. Cheeses — goat’s milk Word! T. WASHED RIND CHEESES First: Capriole Team, Capriole, TB: Soft Ripened Washed Rind Greenville, Indiana, Mont St. Francis. A New Way to Define — all milks Second: Matt Cedro and Dan Porter, Laboratory Supply. First: Jasper Hill, Murray’s Cheese, FireFly Farms, Accident, Maryland, Greensboro Bend, Vermont, Green- Cabra La Mancha. sward. Third: Jackie Chang, Haystack Second: Mario Quirion, Fromagerie Mountain Goat Dairy, Longmont, Colo- Le Detour, Temiscouata Sur La Lac, rado, Sunlight. Call today to request your free copy Quebec, Le Clandestin. TS: Open Category — Washed Rind Second: Mario Quirion, Fromagerie Cheeses Aged more than 60 days — Le Detour, Temiscouata Sur La Lac, sheep’s, mixed or other milks Quebec, Magie de Madawaska. First: Brenda Jensen, Hidden

Products. Customer service. Industry expertise. We deliver. Third: Seana Doughty, Bleating Springs Creamery, Westby, Wisconsin, Heart Cheese, Tomales, California, Meadow Melody Grande Reserve. nelsonjameson.comnelsonjameson.com • 1-800-826-8302 Funky Bleats. Second: Anne Doe, Boston Post Dairy TR: Raclette-Style — aged over 45 LLC, Enosburg Falls, Vermont, Gisele. For more information please visit www.nelsonjameson.com Third: Brenda Jensen, Hidden Springs Creamery, Westby, Wisconsin, Meadow Melody Reserve. H. ITALIAN TYPE CHEESES Offering Engineering HP: Pasta Filata Types — all milks First: Peter Dixon, Rachel Fritz Solutions and Exceptional Schaal and Alex Schaal, Parish Hill Creamery, Westminster West, Vermont, Technical Support Kashar. Second: Mark Kent, Lactalis Ameri- At Evaporator Dryer Technologies we design can Group, Buffalo, New York, 5-pound sanitary, efficient, processing systems for: low sodium Provolone. Third: Mozzarella Co., Dallas, Ca- • Whey • Milk Powders ciocavallo. • Whey Permeate • Cheese Powders HA: Grating Types — all milks • Lactose • Flavors First: Oliver Spikes, Yancey’s Fancy • WPC • Infant Formula Inc. Corfu, New York, Chastinet. Second: Team Almena on behalf of Saputo, Saputo Specialty Cheese, Rich- fi eld, Wisconsin, Stella Aged Asiago. Third: Mike Matucheski, Sartori Co., Plymouth, Wisconsin, Sartori Classic Asiago. HD: Traditional Regional Italian Cheeses — all milks Evaporator Dryer Technologies, Inc. 1805 Ridgeway Street • Hammond, WI 54015 First: Saxon Cheese Team, Saxon Tel. (715) 796-2313 • Fax. (715) 796-2378 Cheese LLC, Cleveland, Wisconsin, Email: [email protected] • www.evapdryertech.com Asiago Fresca. Second: Howard Goens Jr., Old For more information please visit www.evapdryertech.com Turn to ITALIAN, page 21 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 21 NEWS/BUSINESS

ITALIAN First: Vermont Creamery Chee- First: Lenny Bass, Lactalis American Reduced Fat Fresh Goat Cheese. semakers Team, Vermont Creamery, Group, Belmont, Wisconsin, Reduced K. FLAVORED CHEESES Continued from page 20 Websterville, Vermont, Feta. Fat Feta. KA: Fresh Unripened Cheese with Second: Jackie Chang, Haystack Second: Steve Czerniak, Lactalis Flavor Added — all milks Europe Cheese Inc., Benton Harbor, Mountain Goat Dairy, Longmont, Colo- American Group, Buffalo, New York, First: Susan E. Rigg, River Whey Michigan, Fontina Wheel. rado, Feta. Galbani 32-ounce Lowfat Ricotta. Creamery, Schertz, Texas, St. Clements. Third: Jonathan Stender, BelGioioso Third: Ben Gregersen, Sierra Nevada Third: Formagerie Alexis de Port- Second: Lorraine Lambiase, Nettle Cheese Inc., Green Bay, Wisconsin, Cheese Co., Willows, California, Bella neuf, Saputo Dairy Products Canada Meadow, Warrensburg, New York, Apple BelGioioso Fontina. Capra Goat Feta. G.P., St. Raymond, Quebec, Brise du Cider Syrup Fromage Frais. HM: Mozzarella Types — all milks IS: Feta — made from sheep’s, Matin light. Second: Aaron Langdon, Nicasio First: Mozzarella Co., Dallas, mixed or other milks JR: Light/Lite and Reduced Fat Valley Cheese Co., Nicasio, California, Scamorza. First: No award given Cheeses — all milks Foggy Morning with Garlic and Second: Cesar Luis, Cesar’s Cheese, Second: Lois Reichert, Reichert’s First: Steve Webster, Klondike Basil. Random Lake, Wisconsin, Hand Dairy Air, Knoxville, Iowa, 50/50 Feta. Cheese Co., Monroe, Wisconsin, Odys- Second: Ben Gregersen, Sierra Ne- Stretched String Cheese. Third: Cedar Grove Cheese Team, sey Reduced Fat Feta. vada Cheese Co., Willows, California, Third: Cesar Luis, Cesar’s Cheese, Cedar Grove Cheese, Plain, Wisconsin, Second: Nampa Mozz Team, Lac- Cultured Classics Hot Pepper Cream Random Lake, Wisconsin, Cesar’s Sheep Milk Feta. talis American Group, Nampa, Idaho, Cheese. String Cheese. J. LOW FAT/LOW SALT CHEESES Reduced Fat Mozzarella. Second: Fons Smits, Tulip Tree Third: Cesar Luis, Cesar’s Cheese, JL: Fat Free and Low Fat Cheeses Third: Mark Newbold, Coach Farm, Creamery, Indianapolis, Nettle. Random Lake, Wisconsin, Oaxaca — all milks Pine Plains, New York, Coach Farm Turn to FLAVOR, page 22 a String Cheese. Third: Phillip A. Franco, Sierra Cheese Co. Inc., Compton, California, Artisan Style String Cheese. HY: Fresh Mozzarella — 8-ounce or more — all milks First: Byron Holl, BelGioioso Cheese Inc., Green Bay, Wisconsin, BelGioioso Fresh Mozzarella 16-ounce Log. Second: Team Quality, Atalanta Corp./Quality Cheese Inc., Vaughan, Ontario, Zerto Fresh Mozzarella. Second: Kuba Hemmerling, Point Reyes Farmstead Cheese Co., Point Reyes, California, Point Reyes Fresh Mozzarella. Third: Crave Cheese Team, Crave Brothers Farmstead Cheese LLC, Wa- terloo, Wisconsin, Fresh Mozzarella. Third: Saputo Dairy Products Canada G.P., St. Léonard, Quebec, Moz- zarina Mediterraneo. HZ: Fresh Mozzarella — under 8 ounces — all milks First: Eder Pereira and Jonnier Locumi, Buf Creamery LLC, Colombia, Buf Mozzarella. Second: Nampa Fresh Mozz Team, Lactalis American Group, Nampa, Idaho, Fresh Mozzarella Bocconcini 8-ounce cup. Third: Crave Cheese Team, Crave Brothers Farmstead Cheese LLC, Wa- terloo, Wisconsin, Fresh Mozzarella – under 8 ounces. HB: Burrata — all milks First: Maplebrook Farm, Benning- ton, Vermont, Burrata. Second: Jason Radke, BelGioioso Cheese Inc., Green Bay, Wisconsin, Burrata. Second: Liuzzi Cheese, Hamden, Connecticut, BelGioioso Burrata. Third: Eder Pereira and Jonnier Locumi, Buf Creamery LLC, Colombia, Buf Burrata. I. FETA CHEESES IC: Feta — made from cow’s milk First: Maplebrook Farm, Benning- ton, Vermont, Whole Milk Block Feta. Second: Adam Buholzer, Klondike Cheese Co., Monroe, Wisconsin, Odys- sey Feta. Third: Nate Pink, Lactalis Ameri- can Group, Belmont, Wisconsin, Feta Crumbles. IG: Feta — made from goat’s milk For more information please visit www.wowlogistics.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 22 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

FLAVOR Third: Marin French Cheese Co., Connecticut, Chipotle Queso Blanco. mook County Creamery Association, Petaluma, California, Jalapeño Brie. KI: Feta with Flavor Added — all Tillamook, Oregon, Tillamook Hot Continued from page 21 KD: International-Style with Fla- milks Habanero Jack. vor Added — all milks First: Steve Webster, Klondike Third: Anthony Hook, Hook’s Cheese Third: Melissa Fletcher, Edgewood First: Marc Druart, Emmi Roth USA, Cheese Co., Monroe, Wisconsin, Odys- Co. Inc., Mineral Point, Wisconsin, Creamery, Purdy, Missouri, Milk & Fitchburg, Wisconsin, Roasted Garlic sey Tomato & Basil Feta. Pepper Jack. Honey. Raclette. Second: Steve Buholzer, Klondike Third: Maple Leaf Cheesemaking Third: Paula Lambert, Mozzarella Second: Marieke Gouda Team, Cheese Co., Monroe, Wisconsin, Odys- Team B, Maple Leaf Cheesemakers Co., Dallas, Pecan Praline Mascarpone. Marieke Gouda, Thorp, Wisconsin, sey Peppercorn Feta. Inc., Monroe, Wisconsin, Pepper Jack. Third: Fons Smits, Tulip Tree Cream- Marieke Gouda Honey Clover. Third: Matt Erdley, Klondike Cheese Third: Tony Ignaczak, McCadam ery, Indianapolis, Fromage Frais. Third: Marieke Gouda Team, Co., Monroe, Wisconsin, Odyssey Medi- Cheese, Chateaugay, New York, Mc- KL: Cheese Curds with Flavor Marieke Gouda, Thorp, Wisconsin, terranean Feta. Cadam Pepper Jack. Added — all milks Marieke Gouda Jalapeño. KJ: Reduced Fat Cheese with Third: Team Alto an behalf of Saputo, First: Crave Cheese Team, Crave KE: Cheddar with Flavor Added Flavor Added — all milks Saputo Specialty Cheese, Richfi eld, Brothers Farmstead Cheese LLC, Wa- — all milks First: No award given Wisconsin, Black Creek Pepper Jack. terloo, Wisconsin, Jalapeño Cheddar First: Beecher’s Cheesemakers, Second: Mark Newbold, Coach Farm, KO: Sheep Cheese with Flavor Cheese Curds. Beecher’s Handmade Cheese, Seattle, Pine Plains, New York, Coach Farm Added — 100-percent Sheep’s Milk Second: Jeff Metz, Metz’s Hart- Marco Polo Reserve. Reduced Fat Fresh Goat Cheese with First: Cheese Kitchen Team, Green Land Creamery, Rushford, Minnesota, Second: Fernando Chavez-Sandoval, Pepper. Dirt Farm, Weston, Missouri, Fresh Roasted Garlic and Herb Cheese Curds. Gold Creek Farms, Woodland, Utah, Third: Cabot Creamery Cooperative, Garlic Peppercorn. Third: WW Homestead Dairy, Wau- Pimento Bay Cheddar. Waitsfi eld, Vermont, Cabot Jalapeño Second: Brenda Jensen, Hidden kon, Iowa, Garlic & Dill White Cheddar Third: Team Hennings on behalf Light Cheddar Springs Creamery, Westby, Wisconsin, Cheese Curd. of Saputo, Saputo Specialty Cheese, KK: Rubbed-Rind Cheese with Driftless-Cranberry Cinnamon. KB: Soft-Ripened with Flavor Richfi eld, Wisconsin, Great Midwest Added Flavor Ingredients Rubbed or Third: Cheese Kitchen Team, Green Added — all milks Hatch Pepper Cheddar. Applied by Hand Only on the Exterior Dirt Farm, Weston, Missouri, Fresh First: Mark Newbold, Coach Farm, KF: Farmstead Cheese with Flavor Surface of the Cheese — all milks Nettle. Pine Plains, New York, Coach Farm Added — all milks First: Team Lake Country Dairy, Third: Brenda Jensen, Hidden Hudson Valley Truffl e. First: Tricia Smith, Ruggles Hill Schuman Cheese, Turtle Lake, Wis- Springs Creamery, Westby, Wisconsin, Second: Mark Newbold, Coach Farm, Creamery, Hardwick, Massachusetts, consin, Yellow Door Creamery Harissa Driftless-Maple. Pine Plains, New York, Coach Farm Claire’s Mandell Hill. Rubbed Fontina. Third: Anna Landmark and Anna Aged Green Peppercorn Brick. Second: Matthew Brichford, Jacobs Second: Mike Matucheski, Sartori Thomas Bates, Landmark Creamery, Second: Marin French Cheese Co., and Brichford Farmstead Cheese, Con- Co., Plymouth, Wisconsin, Sartori Re- Albany, Wisconsin, Petit Nuage – Sum- Petaluma, California, Triple Creme Brie nersville, Indiana, Briana with Truffl es. serve Chipotle BellaVitano. mer Babe. with Truffl es. Third: Marieke Gouda Team, Third: Time Welsh, Beehive Cheese KQ: Yogurt and Cultured Products Second: Scott Ness, Old Europe Marieke Gouda, Thorp, Wisconsin, Co. LLC, Uintah, Utah, Barely Buzzed. with Flavor Added — all milks Cheese Inc., Benton Harbor, Michigan, Marieke Gouda Truffl e. KM: Monterey Jack with Flavor First: Dave Buholzer, Klondike 3-kilogram Brie with Black and Green KG: Hispanic-Style with Flavor Added — all milks Cheese Co., Monroe, Wisconsin, Odys- Peppercorns. Added — all milks First: Ben Gregersen, Sierra Nevada sey Greek Yogurt French Onion Dip. Second: Scott Ness, Old Europe First: Tom Dahmen, V&V Supremo Cheese Co., Willows, California, Organic Second: Dave Rapson, Country Cheese Inc., Benton Harbor, Michigan, Foods, Browntown, Wisconsin, Queso Jack-Baby Bella Mushroom. View Dairy, Hawkeye, Iowa, Aronia 3-kilogram Brie with Herbs. Chihuahua with Jalapeno Peppers. Second: Maple Leaf Cheesemaking Blackberry Cream-Top All-Natural Second: Israel Gil, Old Europe Second: Mozzarella Co., Dallas, Team, Maple Leaf Cheesemakers Inc., Greek-Style Yogurt. Cheese Inc., Benton Harbor, Michigan, Queso Blanco with Jalapeño Chiles Monroe, Wisconsin, Jack the Reaper. Third: Adam Buholzer, Klondike 8-ounce Slicing Brie with Herbs. and Epazote. Second: Team SWC, Southwest Cheese Co., Monroe, Wisconsin, Odys- Third: Nate Pink, Lactalis Ameri- Third: UConn Creamery Team, Cheese LLC, Clovis, New Mexico, Pep- sey Blueberry Greek Yogurt. can Group, Belmont, Wisconsin, Brie University of Connecticut Department per Jack. KR: Butter with Flavor Added — – Herbs. of Animal Science Creamery, Storrs, Second: Tillamook Team 2, Tilla- all milks First: Blain Hages and Emily Deans, Cherry Valley Dairy, Duvall, Washington, Herbed Rose Butter. Second: Vermont Creamery Butter the RIGHT choice Team, Vermont Creamery, Websterville, Vermont, Cultured Butter blended with  TORAY Specialty Membranes for Dairy Processing: Sea Salt and Maple. Third: Blain Hages and Emily Deans, • MF • UF • NF • RO Cherry Valley Dairy, Duvall, Washington, Toray offers a full range of High Performance Membranes covering Coffee Butter. all major dairy membrane processing needs. KS: Cold Pack Cheese and Spreads Key Toray Advantages: with Flavor Added — all milks • Over 30 years of Reverse Osmosis membrane manufacturing experience First: Phil Lindemann, Pine River • Performance leading Ultrafiltration membranes with wide choice Pre-Pack Inc., Newton, Wisconsin, of separation selectivity, superior Horseradish Flavor Cold Pack Cheese Microfiltration protein transmission, excellent lactose retention and Food. monovalent passage with Second: Keith Turzinski, Lactalis Nanofiltration American Group, Merrill, Wisconsin, • Local stock in the U.S. and Rondelé Garlic & Herbs Gourmet Europe assures fast delivery Spreadable Cheese. of the most popular sizes. Second: Phil Lindemann, Pine River Pre-Pack Inc., Newton, Wisconsin, Hot Habaner Cold Pack Cheese Food For more information visit www.toraywater.com Second: Formagerie Alexis de Port- or contact one of our regional offices: neuf, Saputo Dairy Products Canada USA Headquarters & Manufacturing European Headquarters Toray Membranes USA Inc. Toray Membrane Europe AG G.P., St. Raymond, Quebec, Snow Goat Tel: 1 858 218 2360 Tel: +41 61 415 8710 Cheese with Honey. [email protected] [email protected] MADE IN AMERICA [email protected] Third: Matthew Pivnick and Chris- tine Woodarek, Key Ingredient Market, For more information please visit www.toraywater.com Turn to OPEN, page 23 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 23 NEWS/BUSINESS

OPEN Second: Shelburne Farms, Shel- Mountain Goat Dairy, Longmont, Colo- to 60 days burne, Vermont, Farmhouse Smoked rado, Applewood Smoked Chevre. First: Laura Chenel’s Chevre, So- Continued from page 22 Cheddar. Third: Carrie Bradds, Goat Lady noma, California, Taupiniere 9-ounce. Third: Students Nick Hergert, Julia Dairy, Climax, North Carolina, Smokey Second: Rhonda Butler and Gail Bath, Pennsylvania, Victory Prima Pils Cresto, Kyle Lackey and Eva Kuhn; Mountain Round. Huston, Asgaard Dairy Inc., Au Sable Cheddar Spread. Robin Frojen & The Oregon State Third: Debby Stetson, Westfield Forks, New York, Barkeater Bûche. KC: Open Category — Cheeses University Creamery; Oregon State Farm, Hubbardston, Massachusetts, Third: Jean Rossard, Montchevre- with Flavor Added — all milks and Creamery, Corvallis, Oregon; Smoked Smoked Capri. Betin Inc., Belmont, Wisconsin, Mini mixed milks Cheddar. N. GOAT’S MILK CHEESES Bucheron. First: Liam Callahan, Bellwether LC: Open Category — Smoked NO: Fresh Rindless Goat’s Milk NU: Goat’s Milk Cheese aged over Farms, Petaluma, California, Black- Cheeses — made from cow’s milk Cheese aged 0 to 30 days 60 days stone. First: Chad Duhai, Zimmerman First: Molly Pindell, Sage Farm Goat First: Matt Cedro and Dan Porter, Second: Saxon Cheese Team, Saxon Cheese, South Wayne, Wisconsin, Tra- Dairy, Stowe, Vermont, Fresh Chèvre. FireFly Farms, Accident, Maryland, Cheese LLC, Cleveland, Wisconsin, ditional Smoked Brick. Second: Russell Hannula, Westfi eld Bella Vita. Snowfields with Red Chillies and Second: Bill Hanson, Arena Cheese Farm, Hubbardston, Massachusetts, Second: Jackie Chang, Haystack Mushrooms. Inc., Arena, Wisconsin, Smoked Gouda. Plain Capri. Mountain Goat Dairy, Longmont, Colo- Third: Tasia Malakasis, Belle Second: Marc Druart, Emmi Roth Third: Avalanche Cheese Co., Basalt, rado, Queso De Mano. Chevre, Elkmont, Alabama, Belle USA, Fitchburg, Wisconsin, Smoked Colorado, Avalanche Cheese Co. Fresh Third: Leslie Goff, Consider Bardwell Chevre Pimento Sandwich Cheese. Fontina. Chevre. Farm, West Pawlet, Vermont, Danby. KN: Fresh Goat Cheese with Flavor Second: Fernando Chavez-Sandoval, Third: Cypress Grove Chevre, Ar- O. SHEEP’S MILK CHEESES Added — 100-percent goat’s milk Gold Creek Farms, Kamas, Utah, cata, California, Ms. Natural. OO: Fresh Rindless Sheep’s Milk First: Carrie Bradds, Goat Lady Smoked Romano. NS: Fresh Goat’s Milk Cheese aged Cheese aged 0 to 30 days Dairy, Climax, North Carolina, Roasted Third: Amalgamated Dairies Ltd. 0 to 30 days First: No award given Red Pepper Chevre. and Quality Cheese Inc., COWS Cream- First: Tricia Smith, Ruggles Hill Second: Cheese Kitchen Team, Second: Jean Mackenzie and Rob ery, Charlottetown, Prince Edward Creamery, Hardwick, Massachusetts, Green Dirt Farm, Weston, Missouri, DeMuch, Mackenzie Creamery, Hiram, Island, Cow’s Creamery Appletree Hanna’s Awashed. Fresh Plain. Ohio, Cognac Fig Chevre. Smoked Cheddar. Second: Vermont Creamery Aged Third: Anna Landmark and Anna Third: Capriole Team, Capriole, Third: Mike Bandstra, Frisian Farms Cheese Team, Vermont Creamery, Thomas Bates, Landmark Creamery, Greenville, Indiana, Pipers Pyramid. Cheese, Leighton, Iowa, Frisian Farms Websterville, Vermont, Fresh Crottin. Albany, Wisconsin, Petit Nuage. L. SMOKED CHEESES Smoked Gouda. Third: John Windemuller, Country OT: Sheep’s Milk Cheese aged 31 LM: Smoked Italian Styles — all Third: Maple Leaf Cheesemaking Winds Creamery, Zeeland, Michigan, to 60 days milks Team A, Maple Leaf Cheesemakers Inc., Crottin. First: Rebecca Williams and Drue First: Rumiano Cheesemaking Monroe, Wisconsin, Smoked Gouda. NT: Goat’s Milk Cheese aged 31 Turn to SHEEP, page 24 a Team, Rumiano Cheese Co., Crescent Third: Maple Leaf Cheesemaking City, California, Organic Smoked Moz- Team B, Maple Leaf Cheesemakers zarella. Inc., Monroe, Wisconsin, Twin Grove Second: Calabro Cheese Corp., Gouda. Our Expertise in World Dairy East Haven, Connecticut, Smoked Third: Rogue Cheddar Team, Rogue Markets Makes MCT Your Global Scamorza. Creamery, Central Point, Oregon, Third: Maplebrook Farm, Ben- Smokey TouVelle Cheese. Partner for Successful Results nington, Vermont, Smoked Handmade LG: Open Category — Smoked 3/52#).'!.$,/')34)# Mozzarella. Cheeses — made from goat’s, sheep’s, 3%26)#%3 LD: Smoked Cheddars — all milks mixed or other milks. First: Team Black Creek on behalf First: Bjorn Unseth, Mt. Sterling Could you use assistance in of Saputo, Saputo Specialty Cheese, Cheese Co-op, Mt. Sterling, Wisconsin, managing your supply chain? Richfield, Wisconsin, Black Creek Smoked Jalapeño Jack. 30%#)!,):%$&/2-5,!4)/.3 We have expanded our team to Double Smoked Cheddar. Second: Jackie Chang, Haystack bring you unprecedented expertise and knowledge in today’s complex world markets. Proven s3OURCINGAND,OGISTIC3ERVICES ,%!$).'3).',%3/52#% s3PECIALIZED&ORMULATIONS We Make Technology $!)293500,)%2 Since 1960 s,EADING3INGLE3OURCE$AIRY3UPPLIER Analysis • Direct Protein s!GING0ROGRAMS Readout (%) s(EDGING3ERVICES • High Correlation 5.0!2!,,%,%$3%26)#%3 s5NPARALLELED3ERVICES Practical! with Kjeldahl, Combustion 99+% s%XPERTISEINTHE'LOBAL$AIRY-ARKET Ideal for: Cheese, Milk, • Quick & Easy s%XPORT3ERVICES Whey, Yogurt, Permeates, Operation • Affordable Powders, Soy, Wastewater MCT Dairies is the leading • Precise, Accurate %80%24)3%).4(%',/"!, $!)29-!2+%4 and so much more! and Reproducible supplier of cheese and dairy ingredients, offering “Servicing the Globe” • Customized to Your innovative solutions Needs & Budget with quality scientific throughout the world. equipment and backed • Applicable to by our knowledgeable Cheese, Dairy & and skilled personnel at Many Commodities UDY Corporation.

UDY Corporation 201 Rome Ct., Ft. Collins, CO 80524 PH: 970.482.2060 | FAX: 970.482.2067 0HONE OR EMAIL: bill@udyonecom %MAIL INFO MCTDAIRIESCOM WEB: www.udyone.com 7EB WWWMCTDAIRIESCOM

For more information please visit www.udyone.com For more information please visit www.mctdairies.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 24 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

SHEEP Greenville, Indiana, O’Banon. Third: Tasia Malakasis, Belle Chevre, Continued from page 23 Elkmont, Alabama, Belle Chevre Chevre de Provence. Hocker, Many Fold Farm, Chatta- Q. CULTURED MILK AND CREAM hoochee Hills, Georgia, Condor’s Ruin. PRODUCTS Second: Cheese Kitchen Team, QF: Crème Fraiche and Sour Cream Green Dirt Farm, Weston, Missouri, Products — made from cow’s milk Tuffet. First: Vermont Creamery Chee- Third: Cheese Kitchen Team, Green semakers Team, Vermont Creamery, Dirt Farm, Weston, Missouri, Dirt Lover. Websterville, Vermont, Crème Fraîche. Third: Cheese Kitchen Team, Green Second: Liam Callahan, Bellwether Dirt Farm, Weston, Missouri, Woolly Farms, Petaluma, California, Crème Rind. Fraiche. OU: Sheep’s Milk Cheese aged over Third: Bruce Roy, Cabot Creamery 60 days Cooperative, Waitsfi eld, Vermont, Cabot First: Seana Doughty, Bleating Creme Fraiche. Heart Cheese, Tomales, California, QK: Kefi r, Drinkable Yogurt, But- Shepherdista. termilk and Other Drinkable Cultured Second: Lucille Giroux, La Mou- Products — all milks tonniere Inc., St. Hélène de Chester, First: Team Redwood Hill Farm and Quebec, Fleur des Monts. Creamery, Redwood Hill Farm & Cream- Third: Cedar Grove Cheese Team, ery, Sebastopol, California, Redwood Cedar Grove Cheese, Plain, Wisconsin, Hill Farm and Creamery Plain Goat Donatello. Milk Kefi r. P. MARINATED CHEESES Second: Mark Newbold, Coach Farm, PC: Cheeses Marinated in Liquids Pine Plains, New York, Yo-Goat Plain. and Ingredients — made from cow’s Third: Ben Gregersen, Sierra Ne- milk vada Cheese Co., Willows, California, First: Rebeccah Salmeri, Brush Graziers Kefi r Plain. Creek Creamery, Deary, Idaho, Mari- QL: Labneh, Greek Style Yogurt nated Labneh. and Other Strained Cultured Products Second: Kerry Henning with Katie — all milks Fuhrmann, The Artisan Cheese Ex- First: Jaime Graca, Karoun Dairies change, Sheboygan, Wisconsin, Deer Inc., San Fernando, California, Karoun Creek The Moon Rabbit. Mediterranean Labneh. Third: Crave Cheese Team, Crave Second: Ben Gregersen, Sierra Ne- Brothers Farmstead Cheese LLC, Wa- vada Cheese Co., Willows, California, terloo, Wisconsin, Marinated Fresh Cultured Classics Creme (labne) Kefi r. Mozzarella. Third: Adam Buholzer, Klondike PG: Cheeses Marinated in Liquids Cheese Co., Monroe, Wisconsin, Odys- and Ingredients — made from goat’s sey Greek Yogurt. milk QY: Yogurts — Plain with No Ad- First: Laura Chenel’s Chevre, So- ditional Ingredients — made from noma, California, Cabecou Marinated cow’s milk. in Herbs, 6.2-ounce. First: Jaime Graca, Karoun Dairies For more information please visit www.hadencustance.com Second: Capriole Team, Capriole, Inc., San Fernando, California, Gopi Indian Yogurt. Second: Jaime Graca, Karoun Dair- ies Inc., San Fernando, California, Blue Isle Yogurt. Second: Warren Taylor, Snowville Over 75 Years Creamery LLC, Ohio, 2-percent lowfat plain yogurt. Third: Warren Taylor, Snowville of Setting The Creamery LLC, Ohio, 6-percent plain yogurt. Standard of Excellence QD: Yogurts — Plain with No Ad- ditional Ingredients — made from United Industries is the technology leader goat’s milk. First: Ben Gregersen, Sierra Nevada manufacturing 100% laser-welded tubing! Cheese Co., Willows, California, Capre- • Experience, Stability & Reliability tta Rich & Creamy Goat Yogurt. • Manufacturing Stainless Steel Tubing up to 8" OD Second: Mark Newbold, Coach Farm, • Extensive Inventory Available for Immediate Shipping Pine Plains, New York, Coach Farm Goat’s Milk Yogurt, Plain. Demanding application environments call for the highest quality tubing. Third: Ben Gregersen, Sierra Nevada It has been proven that laser-welded tubing outperforms TIG welded Cheese Co., Willows, California, Capre- tubes, and United Industries has been perfecting its laser welding tta Greek Plain Goat Yogurt. capabilities since 1992. Third: Ben Gregersen, Sierra Ne- vada Cheese Co., Willows, California, Capretta Low Fat Plain Goat Yogurt. 100% Made QE: Yogurts — Plain with No Ad- ditional Ingredients — made from in the USA 1546 Henry Avenue • Beloit, Wisconsin 53511 Phone 608.365.8891 • Fax 608.365.1259 • www.unitedindustries.com sheep’s, mixed or other milks First: Laura Distefano, Old Chatham For more information please visit www.unitedindustries.com Turn to BUTTER, page 25 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 25 NEWS/BUSINESS

BUTTER First: Samuel Kennedy and Matthew Websterville, Vermont, Spreadable Goat cow’s milk Hettlinger, The Farm at Doe Run, Union- Cheese Classic. First: Ron Buholzer, Klondike Continued from page 24 ville, Pennsylvania, St. Malachi Reserve. C. AMERICAN ORIGINALS Cheese Co., Monroe, Wisconsin, Brick. Second: Spring Brook Farm Team, CB: Brick Cheese — made from Turn to ORIGINAL, page 26 a Sheepherding Co., Old Chatham, New Farms for City Kids Foundation, Read- York, Sheep’s Milk Yogurt – Plain. ing, Vermont, Tarentaise. Second: Cheese Kitchen Team, Third: Chaseholm Farm Creamery, Green Dirt Farm LLC, Weston, Missouri, Pine Plains, New York, Alpage. Only Ewe Yogurt. Third: Alissa Shethar, Fairy Tale Third: Deca & Otto, Planeta Rica, Farm, Bridport, Vermont, Tomte. Colombia, Buffalo Milk Greek Yogurt. MG: Farmstead Category aged 60 R. BUTTERS days or more — made from goat’s milk RC: Salted Butter with or without First: Anne Doe, Boston Post Dairy Cultures — made from cow’s milk LLC, Enosburg Falls, Vermont, Très First: Team Chaseburg, CROPP Bonne. Cooperative/Organic Valley, Chaseburg, Second: John Windemuller, Country Wisconsin, Organic Salted Butter. Winds Creamery, Zeeland, Michigan, Second: Winchester Butter Team, Tomme. Parmalat Canada, Winchester, Ontario, Third: Leslie Goff, Consider Lactantia Salted Butter. Bardwell Farm, West Pawlet, Vermont, Third: Team Tillamook, Tillamook Manchester. WAG is your custom sourcing specialist County Creamery Association, Tilla- Third: Mark Newbold, Coach Farm, for procuring Quality Cheddar Cheese to meet mook, Oregon, Tillamook Salted Sweet Pine Plains, New York, Coach Farms’ \RXUVSHFLÀFQHHGV2XU\HDUVLQEXVLQHVV Cream Butter. Rawstruck. DQGRXU\HDUVRIFRPELQHGH[SHULHQFHLQWKH IRRGLQGXVWU\JXDUDQWHHVKDQGVRQH[SHULHQFH RO: Unsalted Butter with or with- MS: Farmstead Category aged 60 WRJHWWKHMREGRQHULJKWWKHÀUVWWLPH:HSXW out Cultures — made from cow’s milk days or more — made from sheep’s, RXUFXVWRPHUVÀUVWVRWKDW\RXUQHHGVDUHPHW First: Ben Gregersen, Sierra Ne- mixed or other milks RQWLPHDQGEHORZEXGJHW vada Cheese Co., Willows, California, First: Marcia Barinaga, Barinaga We Are Your Cheese House For Bringing Graziers Grass-Fed European Style Ranch, Marshall, California, Baserri. Consistent and Repeated Sales! Butter – unsalted. Second: Rebecca Williams and Drue Aging Cheddar Programs: Second: Blain Hages, Cherry Valley Hocker/Affi neur Tim Gaddis, Many Fold 40# White & Colored; 640# Colored Dairy, Duvall, Washington, Unsalted Farm, Chattahoochee Hills, Georgia, • Flavor & Functionality Profiling – Cultured Butter. Peekville Tomme. Mild, Medium, Sharp, X-Sharp & Beyond • Monitored Set Aside Programs – Second: Fromagerie L’Ancêtre Inc., Third: Jodi Ohlsen Read, Shepherd’s 40# & 640# Cheddar Bécancour, Quebec, Unsalted Cultured Way Farms, Nerstrand, Minnesota, Cheddar Spot Sales: Fresh to 12 Years Old Butter. Friesago. • Grading – FIVE Licensed Wisconsin Cheese Graders; 2nd & 3rd Generations Third: Rumiano Cheesemaking SC: Open Category Cold Pack Style • LTL & Full Truck Load Capabilities Team, Rumiano Cheese Co., Crescent — all milks • Warehousing & Financing Available City, California, Organic Unsalted First: Widmer’s Cheese Cellars Throughout Wisconsin Butter. Team, Widmer’s Cheese Cellars, The- RM: Butter with or without Cul- resa, Wisconsin, Traditional Washed tures — made from goat’s, sheep’s, Rind Brick Cold Pack. mixed or other milks Second: Jean Rossard, Montchevre- First: No award given Betin Inc., Belmont, Wisconsin, Oh-La- 3051 Progress Way, Suite 206 • Kaukauna, WI 54130 • PH: 920.759.1534 • Fax: 920.759.1529 Second: Joe and Missy Adiego, La! Fresh Spreadable Goat Cheese. Ken Neumeier, [email protected] • Kate Neumeier Clarke, [email protected] Haverton Hill Creamery, Petaluma, Third: Vermont Creamery Fresh Visit us on the web at www.wagcheese.com. California, Haverton Hill Creamery Cheese Team, Vermont Creamery, Sheep Butter. For more information please visit www.wagcheese.com Third: Lucille Giroux, La Mouton- niere Inc., St. Hélène de Chester Que- bec, Ewes Butter. THE LEADER IN ITS CLASS M. FARMSTEAD CHEESES MA: Farmstead Category aged less than 60 days — all milks First: Joseph Alstat, The Grey Barn, Chilmark, Massachusetts, Prufrock. Second: Chris Casiello and Matt Easy Operator Screen Access Benham, Arethusa Farm Dairy, Bantam, Connecticut, Arethusa Diva. 95%+ Fines Recovery Third: Mark Newbold, Coach Farm, All Stainless Steel Pine Plains, New York, Coach Farm Triple Cream. USDA Accepted MC: Farmstead Category aged 60 CIP Capable days or more — 39 percent or higher moisture — made from cow’s milk Two Sizes First: Mateo Kehler, Cellars at Jas- per Hill, Greensboro Bend, Vermont, Winnimere. Second: Colin McGrath, Sprout Creek Farm, Poughkeepsie, New York, Drunken Margie Mini. Third: Nathan Arnold, Sequatchie 5707 W. Minnesota Street • Indianapolis, IN 46241 Cove Creamery, Sequatchie, Tennessee, Dancing Fern. 800.233.9022 • [email protected] ME: Farmstead Category aged 60 www.separatorsinc.com days or more — less than 39 percent moisture — made from cow’s milk For more information please visit www.separatorsinc.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 26 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

ORIGINAL CT: Teleme — made from cow’s milk Northeast order reduces shipping percentage Continued from page 25 First: No award given for September to November in 2016 and 2017 Second: Joseph Reynoso, Peluso Second: Ben Workman, Edelweiss Cheese, Los Banos, California, Peluso BOSTON — Erik Rasmussen, admin- yuga said a case could be made for the Creamery, Monticello, Wisconsin, Brick. Teleme. istrator of the Northeast federal milk 10-percent level given that milk pro- Third: Widmer’s Cheese Cellars Third: No award given marketing order (FMMO), recently duction has increased year-over-year Team, Widmer’s Cheese Cellars, The- CC: American Originals Original approved a request to reduce the while Class I utilization has remained resa, Wisconsin, Washed Rind Brick Recipe/Open Category — made from shipping percentage of the Northeast “basically fl at.” Cheese. cow’s milk order from 20 to 15 percent for the Agri-Mark, a cooperative handler CD: Dry Jack — made from cow’s First: Point Reyes Creamery, Cowgirl months of September, October and and operator of multiple pool supply milk Creamery, Point Reyes Station, Califor- November. plants, submitted comments in sup- First: Rumiano Cheesemaking nia, Red Hawk. Rasmussen notes that because 2016 port of the reduction for the months Team, Rumiano Cheese Co., Crescent Second: Samantha Genke, Boxcarr is the fourth year in a row that the of September, October and November City, California, Dry Monterey Jack. Handmade Cheese, Cedar Grove, North shipping percentage will have been 2016, but only by 5 percentage points, Second: No award given Carolina, Rocket’s Robiola. reduced, and given that the market con- to 15 percent. Third: No award given Third: Nathan Arnold, Sequatchie ditions that warranted previous reduc- Agri-Mark noted the combination CJ: Monterey Jack — made from Cove Creamery, Sequatchie, Tennessee, tions continue to exist, the reduction in of continued decline in the Class I cow’s milk Shakerag Blue. the shipping percentage to 15 percent utilization percentage for the North- First: John Fagundes, Fagundes Old- CG: American Originals Original will apply to September-November for east order and a signifi cant increase World Cheese, California, Hanford Jack. Recipe/Open Category — made from both 2016 and 2017. in the amount of producer milk in the Second: Team SWC, Southwest goat’s milk In early June, pool handler Queens- Northeast so far this year as reasons Cheese LLC, Clovis, New Mexico, Mon- First: Alexander Kast, Goat Lady boro Farm Products Inc., an operator for its recommendation. terey Jack. Dairy, Climax, North Carolina, Provi- of a supply plant under provisions of St. Albans Cooperative Creamery, Third: Ben Gregersen, Sierra Nevada dence. the Northeast order, requested that the Dairy Farmers of America-Northeast Cheese Co., Willows, California, Organic Second: Vermont Creamery Aged shipping percentage for the months of Council, Dairy Marketing Services and Jack – Traditional. Team, Vermont Creamery, Websterville, September, October and November be Upstate Niagara Cooperative also sup- CM: Brick, Muenster — made from Vermont, Bonne Bouche. reduced from 20 percent to 10 percent ported the reduction for the months cow’s milk Third: Cypress Grove Chevre, Ar- for pool supply plants regulated under of September, October and November First: Chris Holmes, McCadam cata, California, Humboldt Fog Grande. the Northeast order. 2016 but only by 5 percentage points, Cheese, Chateaugay, New York, Mc- CS: American Originals Original In its petition, Queensboro cited to 15 percent. Cadam Muenster. Recipe/Open Category — made from declining Class I sales, a decline in the Land O’Lakes Inc. supported a re- Second: Dave Buholzer, Klondike sheep’s milk number of Class I customers seeking to duction to 10 percent for the months Cheese Co., Monroe, Wisconsin, Muen- First: Veronica Pedraza, Meadowood purchase milk for Class I use and noted of September, October and November ster. Farms, Cazenovia, New York, Ledyard. that it, as a long-standing participant for the year 2016 only. Third: Chad Duhai, Zimmerman Second: Seana Doughty, Bleating of the Northeast dairy industry, was Mohawk Valley Cooperative sup- Cheese, South Wayne, Wisconsin, Heart Cheese, Tomales, California, Fat unaware of any instances in which ported a 10-percent shipping percent- Muenster. Bottom Girl. Class I needs have not been covered age in the fall as a good fi rst step while CY: Colby — made from cow’s milk Third: Cheese Kitchen Team, Green (See “Queensboro requests temporary suggesting eliminating the shipping First: Team Gibbsville, CROPP Dirt Farm, Weston, Missouri, Bossa. reduction in shipping percentage in requirement completely. Cooperative/Organic Valley, Gibbsville, CX: American Originals Original Northeast order” in the June 10, 2016, Mohawk’s response reiterated its Wisconsin, Organic Pasteurized Colby. Recipe/Open Category — made from issue of Cheese Market News). previous year’s remarks, claiming there Second: Widmer’s Cheese Cellars mixed or other milks Rassmussen requested comments no longer exists a shortage of milk that Team, Widmer’s Cheese Cellars Inc., First: Paul Obringer, Ancient Heri- on Queensboro’s petition, with a dead- would prevent the purchase of milk Theresa, Wisconsin, Traditional Colby. tage Dairy, Portland, Oregon, Hannah. line of July 7, 2016. for use as Class I, particularly given Third: Bill Hanson, Arena Cheese Second: Ryan Davis, Vintage Cheese, Cayuga Marketing LLC, a coopera- the continued decline in fl uid milk Inc., Arena, Wisconsin, Colby. Traver, California, Farmstead. tive handler, supported the reduction consumption. Third: Team Alto on behalf of Saputo, Third: Lucille Giroux, La Mou- for the months of September, October, Oneida-Lewis Milk Cooperative Saputo Specialty Cheese, Richfi eld, tonniere Inc., St. Hélène de Ches- and November 2016 to between a supported a reduction for the months Wisconsin, Black Creek Colby. ter, Quebec, Sein D’Helene. CMN 10-percent and 15-percent level. Ca- of September, October and November 2016, and asserted that pool handlers are not interested in taking extra milk as they either have their own farms or have full supply contracts with another entity. Monthly pool statistics continue to present a picture of declining Class I utilization for the Northeast order, Rasmussen notes. The Class I utilization for the most recent pool, June 2016, at 681.0 million pounds, was the lowest ever for any month out of 198 pool calculations and 31 million pounds less than the June 2015 volume, he says. The volume of milk pooled on the Northeast order through the fi rst six months of this year was larger than in any other year since the inception of the Northeast order, he adds. Rasmussen says after reviewing a variety of Northeast order statis- tical data, along with comments submitted by various parties, he is approving a reduction in the ship- ping percentage from 20 percent to For more information please visit www.cheesemarketnews.com 15 percent in 2016 and 2017. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 27 NEWS/BUSINESS

Surveys show half of shoppers feel ‘overweight,’ switching to healthier dairy products CHICAGO — Two recently released effort into healthy eating, while 34 Rodale’s Organic Life editor-in-chief, Sixty-eight percent of millenni- surveys reveal consumer habits at the percent put in “a lot” of effort. Natu- who presented the fi ndings at FMI als reported reading food labels, grocery store. ral/organic stores, specialty stores, Connect. higher than 62 percent of overall “Shopping for Health” 2016, a farmers’ markets, and other less- For more information on the study, respondents. Fifty-four percent of survey of American grocery shoppers traditional places are more likely visit www.fmi.org. millennials say they understand food that has been conducted for more to be frequented by shoppers who Another survey by New Coast label content compared to 50 percent than 20 years by Rodale Inc. and the put more effort into healthy eating, Packaging Co. and Ipsos Research has of overall respondents. In addition, Food Marketing Institute (FMI), was according to the study. recently been released and includes 35 percent of millennials believe the presented June 23 at FMI Connect, The survey says shoppers report 1,000 adult respondents nationwide. content of food labels, which is the an annual event that focuses on food buying more products that are all The survey was conducted May 25-27 highest of any age group. retail. The survey interviewed 1,404 natural (38 percent), low sodium this year and examines the aware- Among other fi ndings, the report American adults online between Nov. (33 percent), lowfat (31 percent), ness and behavior surrounding food says 62 percent of Americans read food 11-17 last year. organic (31 percent), or no fat (22 labeling. labels, with women more likely than Some key fi ndings of the survey percent), among other options. According to the survey, half of men to do so. It also says more women include that 73 percent of shoppers Sixty-nine percent of shoppers are Americans say they understand food (40 percent) than men (25 percent) switched to a healthier version of at aware of GMOs, which is up from the label content and less than one-third agree that food labels listing fewer least one type of food, with yogurt 47 percent reporting awareness two believe them. ingredients is a net positive. CMN (32 percent), milk (27 percent) and years ago. Millennials are more likely bread (26 percent) topping the list. to have bought organic (75 percent), Also appearing on the list was ice and are more familiar with GMOs (74 SANITARY PACKAGING SYSTEMS cream, with 14 percent of consumers percent) and the terms “minimally reporting switching to a healthier processed food” (67 percent) and PERFORMANCE DERIVED FROM version. “eating clean” (66 percent), the Survey results say about half of report says. Innovative Technologies for shoppers consider themselves to be “Many of the fi ndings correlate Food Processing Equipment overweight by at least a few pounds, with some of the broader movements with 25 percent wanting to lose and trends we have seen in the weight and 28 percent actively trying market, namely food as medicine, to lose weight. the importance of eating locally, Eighty-two percent of survey and the shift from diet food to real, respondents put in at least some whole foods,” says Melanie Hansche,

If you’re looking for an in-depth Exclusive compilation of the movers and shakers in the cheese and dairy industry, look no further. CHEESE MARKET NEWS’ Key Players Key Players, our exclusive annual profile of who’s who in the cheese Our Annual Profile of Who’s business, gives you comprehensive Who in the Cheese Business information on companies leading the cheese industry. Key Players features information on plant locations, sales figures, acquisitions and mergers, expansions, new products and When searching for the latest technology and design know how for process production data. plant solutions, processors look to RELCO. Our range of those solutions Key Players is included annually in the June issue of CHEESE MARKET has broadened since RELCO teamed up with Technopak Limited of New NEWS® but can be yours in a separate, Zealand as The USA Distributor for their high speed automated Dry Powder easy-reference reprint for only Packaging Systems. $30 per copy. Order your complete snapshot of the z 25kg bagging at 1 - 10 bags per minute cheese industry’s Key Players today z Innovative and reliable hygienic seals z Accurate weight control Order z Design flexibility to meet the needs of any plant Today! z USDA and 3A sanitary design z Modular design z Small footprint P.O. Box 628254 • Middleton, WI 53562 z Backed by RELCO’s process, installation and service integrity Phone: (608) 831-6002 • Fax: (608) 288-9093 E-mail: [email protected] Website: www.cheesemarketnews.com To keep up with the latest in process advancements, keep looking to RELCO. CHEESE MARKET NEWS® KEY PLAYERS REPRINT ORDER FORM:

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For more information please visit www.cheesemarketnews.com For more information please visit www.relco.net © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 28 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

USDA announces fi nal rules to implement provisions of Healthy, Hunger-Free Kids Act

WASHINGTON — The Obama ad- aligns the nutritional quality of snacks from implementation, USDA says. (CEP) fi nal rule and the Administrative ministration recently announced four sold to children during the school day with The Local School Wellness Policy Review fi nal rules also were announced. fi nal rules that implement provisions the science-based improvements made fi nal rule ensures that any food or Under HHFKA, CEP allows schools and of the Healthy, Hunger-Free Kids Act to school lunches and breakfasts over beverage that is marketed on school local educational agencies with high (HHFKA)to improve the nutritional the last fi ve years. These include using campuses during the school day meets poverty rates to provide free breakfast quality of meals served in schools. practical, science-based nutrition stan- the Smart Snacks standards. According and lunch to all students to promote USDA says the rules are a key com- dards that ensure children are offered to a study by the Robert Wood Johnson access to healthy food and reduce ponent of First Lady Michelle Obama’s more fruits, vegetables, lowfat dairy and Foundation, 70 percent of elementary administrative burdens on schools and Let’s Move! initiative to raise a healthier whole grains. States have the fl exibility and middle school students are exposed families. The fi nal rule streamlines ad- generation. The rules will ensure that to allow limited exemptions for school- to some kind of food/beverage market- ministrative processes, making it easier children have access to healthy snacks sponsored fundraisers during the school ing through school. The Local School to participate in the meal programs. and that nutrition standards for the day. The Smart Snacks standards were Wellness Policy fi nal rule also requires The Administrative Review fi nal rule foods marketed and served in schools implemented in the 2014-2015 school schools to engage parents, students updates the administrative review pro- are consistent. The rules also will pro- year in accordance with the interim and community members in the annual cess used by state agencies to monitor mote integrity across the school meals fi nal rule. This fi nal rule makes modest development and assessment of local federally-funded school meal programs. programs, USDA says. improvements to those standards based school wellness policies. It is designed to safeguard the integrity The Smart Snacks in School fi nal rule on public comments and lessons learned The Community Eligibility Provision of the programs, ensure taxpayer dollars are being spent as intended, and increase accountability and transparency by publicly posting how well school food authorities are complying with various requirements, USDA says. State agencies began implementing the updated review process in school year 2013-2014, and currently 95 percent of state agencies are already implementing the updated administrative review process. For more information, visit www.fns.usda.gov. CMN

DARIGOLD Continued from page 1

took the opportunity to look at upgrade options,” says Stan Ryan, Darigold presi- dent and CEO. “I’m excited to increase the quality of our work environment at the new location. The new building will provide a highly collaborative space, which will stimulate teamwork.” rom Ou F r Far “The new building ms t will provide a highly oYo collaborative space, ur which will stimulate Products teamwork.” Stan Ryan DARIGOLD INC.

Darigold has been in the dairy busi- ness in the Northwest for generations, as it has been farmer-owned since 1918. This move enables the cooperative to continue Fresh Ingredients from Maryland & Virginia! its Seattle-based tradition of bringing fresh dairy products from the farm to Cream, Skim Condensed, Buttermilk consumers in the region and customers Condensed, Non-fat Dry Milk, around the world, the company says. Maryland & Virginia “Our co-op’s farm families are proud Milk Producers Cooperative Association, Inc. Buttermilk Powder, and Bulk Butter to bring service and quality to everything they do,” Ryan says. “The dedication of our farmers and employees continues as Contact us today at 540-465-5113 or we will celebrate our 100th anniversary [email protected]. in the new location in 2018.” The new lease at Georgetown Squared starts in May 2017. Reno- vations continue at Georgetown Squared, with Darigold’s construc- For more information please visit www.mdvamilk.com tion starting late this year. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 29 CLASSIFIED ADVERTISING

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FINANCING to investors. However, unlike an IPO, a equipment and infrastructure or expand In addition, if you’re not the sole company uses a DPO to raise capital crops) — not operating expenses — owner of your business, you’re not Continued from page 1 directly and without a “fi rm underwrit- and have a viable business plan and able to make all of your own decisions, ing” from an investment banking fi rm adequate cash fl ow to service debt. Cairo adds. continues to grow. or broker-dealer. Following compliance Doughty notes Bleating Heart put up Cairo also got assistance from Pros include no interest and more or with federal and state securities laws, a cheese vat as part of its collateral. an Small Business Administration less “free” money, but to entice investors a company can sell its shares directly Doughty faced a major recall just (SBA) loan, a government-backed companies often have incentives like to anyone, even non-accredited inves- before Christmas in 2014 and had commercial loan. SBA loans typically free products or merchandise once the tors, including customers, employees, to get her operation off the ground have lower rates than regular bank operation gets going, so it’s important suppliers, distributors, family, friends a second time. This time, she chose loans, but the owner contribution for companies to have realistic goals for and others. what she calls a “highly-risky” option: must be 10-20 percent of the total those “prizes” when they get started, It can raise a lot of money, but it’s Rollover for Business Startups (ROBS). loan, which can be challenging for a Dvorak says. typically a slower process than other Doughty used her retirement money startup, he says. In addition, in order for people to options, Dameron says. to pay for startup costs to keep her “It was an easy decision for me; this invest in a startup’s success, they need to Another unique funding option company alive. is my passion and my life,” Cairo says. be excited about the business, she adds, utilized by Seana Doughty — founder, “Here’s the downside — I have He notes fees are very expensive and so marketing and getting the word out co-owner and head cheesemaker no more money in my retirement ac- assets are on lockdown as a condition about the business is important from of Bleating Heart Cheese, Tomales, count. You need to understand the risk of the loan. the get-go. California — was a loan through Whole involved,” she says. Many options — in addition to the Facing high rents in San Francisco, Foods Market’s Local Producer Loan Doughty says it allowed her to restart ones highlighted — exist. Mission Cheese now is looking to expand Program. The program is available to her business, and interested parties can Stakeholders say it’s important for and recently settled on a location in producers that Whole Foods wants in avoid tax fees typically associated with aspiring startups to discern how much Berkeley, California. Mission Cheese its store. traditionally withdrawing from a retire- money they need, how fast they need it co-owner Oliver Dameron, Dvorak’s Doughty emphasizes this loan is ap- ment account. However, a company must and what types of capital they can afford. husband, is heading up the new location, propriate for businesses Whole Foods be a corporation to be funded (which Then they must consider whether the Maker’s Common, which will serve as already is familiar with. Doughty got Bleating Heart had to become) and an business is a startup or already estab- both a restaurant and retail shop with her operation off the ground in 2009, attorney who specializes in ROBS is lished, whether they are willing to give an emphasis on cheese, charcuterie, largely self-funded, but was seeking required to handle the complexities in- up some control, whether they are look- wine and craft beer. fi nancial assistance after the fi rst few volved with paperwork and the process, ing to grow or diversify the community In order to fund Maker’s Common, years to keep the operation afl oat as it though those are the only fees. and what their risk tolerance is. CMN Mission Cheese is raising money in continued to grow. Meanwhile, when Elias Cairo wanted the form of a $600,000 Direct Public “We wanted to fi nd other ways to to open Olympia Provisions, an Ameri- Offering (DPO). As of press time, the continue to put money into the com- can meat and restaurant company based WECA, Cooperative initiative had raised $369,250 of its pany,” she says. out of Portland, Oregon, he and friends $600,000 goal, with 121 investors. She was approved for a $40,000 Local agreed to invest together to get the Network decide to Design plans are underway, and in- Producer Loan from Whole Foods. Under operation going. As the restaurant com- operate separately vestments now will fund design and the program, Whole Foods works with pany continued to expand, he looked at permit plans, according to Maker’s producers to expand the availability fi nding additional owners/partners to MADISON, Wis. — Cooperative Common’s website. of high-quality local products for its share startup costs. Network and the Wisconsin Electric A DPO is a method by which a busi- customers. Producers must meet Whole He notes that while a shared invest- Cooperative Association (WECA) be- ness can offer an investment oppor- Foods Market’s quality standards and ment/business partnership helps to gan operating as distinct membership tunity directly to the public. A DPO is standards for animal welfare, use funds spread the costs and share successes, organizations July 1. Discussions that similar to an initial public offering (IPO) for expansion and capital expenditures it also can strain relationships, and the led to the reorganization began early in that securities, such as stock, are sold (i.e., buy more animals, invest in new business only pays if it is profi table. last year, and Wisconsin’s electric dis- tribution cooperatives voted to reform as a stand-alone statewide association in March. CLASSIFIED ADVERTISING Cooperative Network notes that the changes will only affect 25 of its approximately 400 cooperative busi- ness members in Wisconsin and Min- nesota. Cooperative Network continues • HELP WANTED 7 • HELP WANTED 7 • CHEESE/DAIRY 12 to provide advocacy, education, public awareness and development services to a wide range of business sectors includ- RELCO (Senior) SALES ENGINEER ing dairy and agricultural marketing This is a great opportunity to join a leader and well respected company in the industry. GOT CHEESE? and processing. We are looking for a sharp, energetic, professional, self-motivated Sales Engineer to join We purchase undergrades,scrap cheese our team in driving growth and maintaining customer accounts. “Since its inception, Cooperative off-spec(fish bait, product floor sweeps, and scrap etc.) cheese (fish bait, floor sweeps, Network has established itself as a The ideal candidate works well with others and has good business sense with an entrepre- for feed. We can pick up on a neurial spirit. Previous sales training and experience in dairy processing systems are a plus. etc.) for feed. We can pick up on strong and steady organization that is spot, weekly or monthly basis. Key responsibilities: a spot, weekly or monthly basis. a dependable and effective voice for ‡5HVSRQVLEOHIRUVHOOLQJDFWLYLWLHVLQDVSHFL¿FPDUNHW Please contact: all cooperatives and their member- ‡3URGXFWSUHVHQWDWLRQ ‡7HFKQLFDO¿HOGH[SHUW owners,” says Tom Liebe, president ‡&RQWUDFWSULFLQJQHJRWLDWLRQV [email protected] and CEO, Cooperative Network. “Our ‡0RVWLPSRUWDQWO\JURZWK (866) 547-6510 mission-focused staff truly believes in 4XDOL¿FDWLRQV the seven cooperative principles and is ‡±\HDUVRIH[SHULHQFHLQVHOOLQJGDLU\SURFHVVHTXLSPHQW V\VWHPV ‡+LJKOHYHORISURIHVVLRQDOLVP incredibly excited to continue sharing ‡([FHOOHQWZULWWHQDQGYHUEDOVNLOOV with public offi cials and consumers ‡3DVVLRQDQGGHVLUHWRVXFFHHGLQVDOHV ‡$EOHWROHDUQRXUEXVLQHVVDQGSURGXFWV the powerful messages and compelling stories that all cooperatives have.” To apply please submit cover letter and resume to: David Paudler, board chairman of Lorena Lindemann www.whalenfoodsinc.com WECA, says the organization’s return 5(/&2//&+XPDQ5HVRXUFHV to independent status was a neces- P.O. Box 1689 For more information please visit Willmar, MN 56201 www.whalenfoodsinc.com sary response to “challenges that are (PDLOOOLQGHPDQQ#UHOFRQHW unique to electric cooperatives among the many sectors represented in a joint STORAGE 13 For more information please visit www.relco.net • co-op organization.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 5, 2016 — CHEESE MARKET NEWS® 31 NEWS/BUSINESS

USDA announces $11.2 million in assistance for milk producers enrolled in MPP-Dairy WASHINGTON — U.S. Agriculture Sec- a critical tipping point, and I applaud the also can visit www.fsa.usda.gov/mpptool Peterson, D-Minn., House Ag Committee retary Tom Vilsack this week announced efforts of these congressional champions to calculate the best levels of coverage for Chairman K. Michael Conaway, R-Texas, approximately $11.2 million in fi nancial as- for family dairy farmers in taking this their dairy operation.) and Senate Ag Committee Ranking Mem- sistance for U.S. dairy producers enrolled important fi rst step,” Johnson says. The National Milk Producers Federa- ber Debbie Stabenow, D-Mich., urge USDA in the 2016 Margin Protection Program for Vilsack says USDA understands the tion (NMPF) says this period’s payment to extend the enrollment period to Dec. 31. Dairy (MPP-Dairy). The payment rate for nation’s dairy producers are experienc- is evidence that the MPP helps mitigate “As you know, this has been a diffi cult May/June 2016 will be the largest since ing challenges due to market conditions, against some of the risk that dairy farmers year for dairy farmers. Milk prices have the program began in 2014. The narrowing “MPP-Dairy payments are part of a face when economic conditions are dire. dropped almost 40 percent since 2014, and margin between milk prices and the cost of robust, comprehensive farm safety net that “We are continuing to work with USDA cheese stocks are at record high levels,” the feed triggered the payments, as provided help to provide dairy-producing families and Congress on ways to improve the pro- lawmakers say. They add that extending for by the 2014 Farm Bill. with greater peace of mind during tough gram going forward,” NMPF says. to the enrollment deadline will encourage The announcement comes as more times,” Vilsack says. “By supporting a strong Johnson says while NFU is apprecia- additional participation. than 60 bipartisan members of the U.S. farm safety net, expanding credit options tive of this initial relief, further action by “We believe an extension to Dec. 31 Senate and House last week called on and growing domestic and foreign markets, Congress will be needed to assist America’s should be made permanent to give pro- Vilsack to implement assistance for dairy USDA is committed to helping America’s family dairy farmers. ducers additional time to make informed producers struggling with low milk prices. dairy operations remain successful.” “MPP-Dairy has not operated ef- decisions and to improve program partici- Members of Congress said they are Dairy producers who enrolled at the fectively because the enacted formula pation,” the lawmakers say. “deeply concerned” that U.S. dairy farm- $6 through $8 margin trigger coverage does not accurately refl ect the cost of The lawmakers note USDA has ex- ers are in “greater need of stability and level will receive payments, Vilsack says. production,” Johnson says. “As a result, tended the sign-up period for the last two support” as they face “signifi cantly lower MPP-Dairy payments are triggered when in 2015, U.S. dairy producers paid $73 years. Last year, roughly 16,000 farmers prices, which for many are below their the national average margin (the differ- million into MPP-Dairy and only received were enrolled by the original Sept. 30 actual cost of production.” ence between the price of milk and the $700,000 back from the program. As deadline, and an additional 7,190 farmers Lawmakers urged Vilsack to use his cost of feed) falls below a level of coverage USDA announced (this week), producers enrolled after the deadline was extended secretarial authority under the Commod- selected by the dairy producer, ranging enrolled at the $6 to $8 margin trigger to Nov. 20. ity Credit Corp. Charter Act and look to from $4 to $8, for a specifi ed consecutive coverage level will receive assistance. We “There are lessons to be learned with past precedent for how to take action to two-month period. All fi nal USDA prices look forward to continuing to work with the implementation of new farm pro- protect dairy farmers from further crisis for milk and feed components required to Congress and USDA in support of family grams,” the lawmakers say. “Producers and aid in the expansion and maintenance determine the national average margin farmers, including additional short-term rely on futures information and estimates of domestic markets. for May/June 2016 were released July relief and longer-term fi xes like adjust- of their own fi nancial health to make Roger Johnson, president of the 29. The national average margin for the ments to MPP-Dairy in the next farm bill.” educated decisions about how much cov- National Farmers Union (NFU), notes May/June 2016 two-month consecutive Meanwhile, congressional ag leaders erage they should purchase. We believe challenges in the U.S. dairy industry have period is $5.76277 per hundredweight. also are asking USDA to extend the dead- extending the sign-up period to Dec. 31 been mounting as milk prices remain low (For more information on payment rates line for MPP-Dairy enrollment to Dec. 31. would provide more time for producers and dairy price programs have failed to per coverage level, visit www.usda.gov In a recent letter to Vilsack, House to assess the situation and maximize work as intended. and www.fsa.usda.gov/dairy. Producers Ag Committee Ranking Member Collin the sign-up potential for MPP.” CMN “The need for immediate aid that di- rectly supports family dairy farmers is at

NASS Continued from page 1 comparison to 277.8 million pounds. Total American-type cheese produc- tion, of which Cheddar is the largest component, was 389.7 million pounds in June 2016, down 0.2 percent from June 2015 American-type production. Wisconsin led the nation’s cheese production with 262.3 million pounds in June, up 2.4 percent from its production a year earlier. California followed with 206.1 million pounds, up 1.6 percent from its production in June 2015. The next four cheese-producing states in June were Idaho with 81.2 million pounds, up 2.0 percent from a year earlier; New York with 63.2 million pounds, up 0.9 percent; New Mexico with 59.6 million pounds, down 6.7 percent; and Minnesota with 53.2 million pounds, down 4.3 percent. NASS says total U.S. butter production in June 2016 was 152.9 million pounds, up 6.4 percent from June 2015’s 143.7 mil- lion pounds. June 2016 butter production was down 10.1 percent from May 2016, but when adjusting for the length of the months June production was down 7.1 percent on a daily average basis. California led the nation’s but- ter production with 46.0 million pounds in June, up 2.5 percent from its production a year earlier. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 32 CHEESE MARKET NEWS® — August 5, 2016 NEWS/BUSINESS

Private label losing share in Western economies, says Information Resources report

CHICAGO — Private label in Western continue to face, IRI says. sales on promotion (in percent by (39 percent) were the category lead- economies is losing share, says a re- According to the report, France country) for private label and national ers in 2015 in terms of value market cent special report from Information has the highest private label share brands were closely competing in share. Household (31.2 percent) and Resources Inc. (IRI) authored by Tim decrease of the eight countries that the United States in 2015 —private then pet food (26.5 percent) were the Eales, IRI director of strategic insight. were monitored in 2015 — France, label’s promotion market share was best performing non-food categories In 2015, private label value market Italy, Germany, the United States, 37.7 percent and national brands’ while confectionery (12.1 percent) share in Europe fell by 0.6 points to the United Kingdom, Australia, Spain promotion market share was 43.4 and personal care (13.9 percent) 38.3 percent compared to the previous and the Netherlands — yet it has a percent,” the report says. “In the other struggled to increase their value year as a share of the total fast-moving high private label value share at 34.1 seven countries the gap was far wider. share, the report says. consumer goods (FMCG) market, the percent, compared to Italy’s 17.2 The U.S. also had the highest private In the United States, private label report says. Private label unit market percent value share and Australia’s label promotion market share in 2015 is a $123 billion market which repre- share also dropped by 0.5 points to 47.4 13.9 percent value share, the report at 37.7 percent. The UK took second sents 16.4 percent of the value market percent. These fi gures show that the notes. The United Kingdom (UK) had place at 30.6 percent.” share, the report notes. Despite this downward trend from 2014 has con- the best result with an increase of 0.4 IRI notes the food sector continues low penetration compared to other tinued and highlight the challenging points that brings its value share to to be a key area for private label manu- western countries, and a potential conditions that private label retailers 51.8 percent in 2015, IRI says. facturers across Europe. Frozen food growth opportunity, it decreased in and manufacturers across Europe “It is interesting to see that volume (43 percent) and chilled and fresh value (-0.2 points) and in unit (-0.1 points) during 2015, despite assort- ment and promotion increase, IRI says. For French retailers and manufac- Are You Really Cutting It? turers operating in the private label space, 2015 was a diffi cult year, IRI FAM DEVILLE Shredders and Dicers produce a perfect cut quality; says. All categories struggled from are cleaner, smarter and more efficient. 2010 to 2015; while national brands grew by 12.8 percent in value, private label only saw a value increase of 1.5 Less waste percent. Impeccable hygiene “Private label growth needs to Better cut quality be encouraged across the country to Assured employee safety compete with the promotion pressure coming from national brands,” the Increased capacity report says. The outlook for private label is more positive in Italy for the premium tiers with growth in 2015 despite it being a tough year, IRI notes. There has been investment in premium price private label assortment (by product and by category) to provide shoppers with options to trade up. In Spain, national brands were more successful in 2015 than private label, the report says, as many Spanish shoppers perceive national brands to be higher quality products and will purchase branded items even if it means that they spend a bit more, IRI says. Meanwhile, in 2015 total private label sales were stable in the Neth- erlands yet total private label share is now under pressure, IRI says. Re- tailers introduced lower value private We cater to cheese processing companies that impeccable hygiene and assured employee safety, label products to halt the growth of demand sanitary, durable, practical and efficient food all while reducing your labor and maintenance costs. hard discounters, but this hasn’t been cutting equipment. Contact us for a consultation or demonstration that successful as the quality wasn’t Our advanced technology is designed to improve with one of our product specialists to discuss how we comparable to that of the hard dis- your processing and your bottom line. In addition to can help you achieve your goals. counters. This is an area that needs increased capacity, you get better cut quality, less waste, to be re-evaluated, the report notes. In Germany, private label is de- Oct. 8-11, 2016 Nov. 6-9, 2016 creasing (-0.8 points in value share) Las Vegas, NV Chicago, IL although it remains high with a value Come see us Come see us at booth 1815 at booth 7239 1.866.404.4545 www.devilletechnologies.com market share and a unit market share at 38.4 percent and 50.9 percent, respectively. Private label share in Australia is lower than its share in many European countries and so retailers are keen to improve private label presence and share, IRI says. To view the report, visit www. FS40 Hymaks CMD-3D Flexifam CHS-2D iriworldwide.com/IRI/media/IRI-Cli- ents/IRI-articlePDF/Private-Label- For more information please visit www.devilletechnologies.com Special-Report_Final-2.pdf. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])