Aging Cheeses Challenging Yet Rewarding in Flavor and Quality

Volume 34 July 25, 2014 Number 27

Scan this code for breaking Aging cheeses challenging yet news and the latest markets! rewarding in ﬂ avor and quality

By Alyssa Mitchell content in the cheese. other half at 45 degrees — it was aged on also can vary. INSIDE Many cheesemakers and so different you wouldn’t know it Jeff Jirik, vice president of MADISON, Wis. — Like fi ne agers also are concerned with was the same cheese,” he says. product development at Swiss wine, some cheeses only get ammonia vs. oxygen exchange The optimal curing tem- Valley Farms, Davenport, Iowa, ✦ Total natural cheese in better with age. But the prac- and taking out ammonia that is perature for cheese depends and former owner of Faribault cold storage down 8 tice of aging cheese, which can created during the breakdown on its type, notes John Jaeggi, Dairy Co., now a wholly-owned percent from year ago. be done a number of different of proteins by the secondary cheese industry and applica- subsidiary of Swiss Valley, in For details, see page 3. ways, is extremely complex and microfl ora, notes Brian Ralph, tions coordinator, CDR. Faribault, Minn., has experi- not without its challenges. cave manager, Murray’s Cheese, “Cheddar and Mozzarella ence aging cheese on both wood ✦ Guest column: Cheese requires a warm, New York, N.Y. are commonly aged in Cryovac and other surfaces. ‘Facts for cheese’s future.’ moist environment with proper The size of a cheese as well sealed bags where it sits in an In 1854, German immigrant For details, see page 4. air circulation and oxygen- as the number stored within a aging environment,” he says. Gottfried Fleckenstein began carbon dioxide exchange in given space also infl uences the “Cheddars in particular can age using the natural sandstone ✦ NPD Group says U.S. order to develop properly. The rate of development. in a warmer room to accelerate caves along the Straight River consumers continue rate of development is infl u- “No two cheeses are identi- the ripening of the cheese, up in Minnesota for brewing to be less concerned enced by its ripening or aging cal. Aging cheese is a constantly to 48-52 degrees Fahrenheit.” and storing beer. The largest with sodium intake. environment’s temperature, evolving practice that both Sommer notes that the natural cave (still in use today) For details, see page 19. the relative humidity and the cheesemakers and buyers higher the temperature, how- was enlarged in 1936, then degree of air circulation and are interested in because it ever, the faster the cheese will entirely new caves were hand ✦ June milk production up ventilation in combination with changes the product’s value cure, which can accelerate the hewn from the sandstone rock 2 percent from year earlier. the appropriate range of acidity and fl avor,” says Dean Som- ripening of “off” fl avors if the beginning in 1938, Jirik notes. For details, see page 23. (pH), moisture content and salt mer, senior management team, cheese is imperfect. Faribault Dairy Co. (now cheese & food technologist with In other words, aging does known as Caves of Faribault) the Wisconsin Center for Dairy not make a bad cheese better. was founded in June 2001 to Research (CDR), Madison, Wis. “Once you get above 50 revitalize the caves after an Agropur will acquire Davisco “Cheese aging and fl avor and degrees Fahrenheit, there can eight-year dormancy, he adds. texture development is very be gas formation issues in the While the company previ- Foods, double U.S. operations complex. There are still a lot cheese. Temperature control is ously did the bulk of its aging of unknowns.” very particular,” Sommer adds. on wood surfaces, Jirik says LE SUEUR, Minn. — Canadian dairy cooperative Agropur and U.S.- A few degrees can make Jaeggi says cheeses like Par- today most of the cheeses are based cheese and dairy ingredients company Davisco Foods this week a world of difference in how mesan also can have issues with aged in special forms, either announced they have entered into an agreement for Agropur to acquire quickly flavor develops in fast curing, such as the accelera- baskets or trays depending on the dairy processing assets of Davisco. The transaction is expected to aging cheeses, so the curing tion of enzymatic browning. the type of cheese. close Aug. 1, subject to the satisfaction of customary closing conditions. temperature is very important, He notes that other cheeses, Jirik says that while using This acquisition will double Agropur’s U.S. processing operations Sommer notes. such as Swiss, typically are aged plastic forms allows for easy and will increase its global milk intake by 50 percent. It includes three “We’ve experimented with at lower temperatures near 35 cleanability of surfaces as Davisco cheese processing factories in Le Sueur, Minn.; Jerome, Idaho; a cheese, curing half of it at degrees Fahrenheit. well as stacking effi ciency, by and Lake Norden, S.D. It also includes an ingredients plant in Nicollet, 40 degrees Fahrenheit and the The surface the cheese is Turn to AGING, page 22 a Minn.; the Friendly Confi nes Cheese Shoppe in Le Sueur, Minn.; and sales offi ces in Eden Prairie, Minn.; Shanghai (China Sales Offi ce); Singapore (Southeast Asia Sales Offi ce); and Geneva, Switzerland (Europe Sales Offi ce); as well as distribution centers in Rotterdam, the Netherlands; and Tianjin, China. Wis. raw milk appeal lost; Emmi Roth will “I am excited about this opportunity and what it affords our suppli- expand New York ers, customers and most importantly, our employees,” says Jon Davis, other access laws debated yogurt operations Davisco CEO. “Davisco and Agropur have built, over 70 years, very MADISON, Wis. — As judges make decisions in two cases involv- similar cultures. Along with all of Davisco’s management team, I look ing raw milk farmers in the Midwest, laws regarding raw milk PENN YAN, N.Y. — New forward to becoming part of the Agropur family and I am very excited access in other U.S. states as well as in other countries continue York Gov. Andrew Cuomo about what the future holds. These are exciting times, and it will be a to be examined. recently announced that tremendous pleasure and an honor to be part of Agropur going forward.” Wisconsin dairy farmer Vernon Hershberger, who last year Emmi Roth USA is ex- Davisco is headquartered in Le Sueur, Minn., and has 900 employees. was found guilty of violating a holding order to prohibit him from panding its operations and The company processes 3.8 billion pounds of milk and produces more selling or distributing raw milk and other items from his farm retaining its workforce in than 375 million pounds of cheese and 180 million pounds of whey to members of a buying club, last week lost his appeal against Orangeburg, N.Y., and Penn ingredients annually. the conviction. Yan, N.Y., in addition to Earlier this month, Agropur announced the purchase of Sobeys’ dairy In May 2013, Hershberger was found guilty on one count for creating 50 new positions activities and the acquisition of Northumberland Dairy Cooperative’s violating the holding order issued by the Wisconsin Department in Penn Yan. Emmi Penn dairy and food distribution assets, both in Canada. of Agriculture, Trade and Consumer Protection in 2010. He was Yan will acquire production “With over US$1 billion in annual sales, this acquisition is by far the fi ned $1,000 plus $513 in court assessments. (See “Wis. raw milk equipment and expand its largest transaction in Agropur’s 76-year history,” says Agropur President dairy farmer fi ned $1,000” in the June 21, 2013, issue of Cheese existing structure in order to a Turn to DAVISCO, page 11 Turn to RAW, page 16 a Turn to EMMI, page 11 a

Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — July 25, 2014 MARKET INDICATORS

Chicago Mercantile Exchange Cash prices for the week ended July 25, 2014 CHEESE FUTURES* for the week ending July 24, 2014 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday July 21 July 22 July 23 July 24 July 25 Fri., July 18 Mon., July 21 Tues., July 22 Wed., July 23 Thurs., July 24** JUL14 2.041 1,595 2.043 1,595 2.043 1,595 2.043 1,595 2.042 1,584 Cheese Barrels AUG14 2.025 1,479 2.037 1,468 2.059 1,459 2.075 1,483 2.058 1,468 Price $2.0700 $2.0700 $2.0325 $1.9975 $1.9525 SEP14 1.954 1,411 1.960 1,416 1.991 1,412 2.012 1,419 2.000 1,391 Change NC NC -3 3/4 -3 1/2 -4 1/2 OCT14 1.930 1,378 1.930 1,385 1.950 1,384 1.966 1,386 1.958 1,386 NOV14 1.905 1,504 1.905 1,539 1.910 1,544 1.915 1,543 1.915 1,538 Cheese 40-lb. block DEC14 1.888 1,810 1.882 1,834 1.900 1,837 1.900 1,838 1.900 1,838 Price JAN15 1.847 539 1.833 574 1.830 577 1.835 577 1.850 587 $2.0275 $2.0300 $2.0400 $1.9875 $1.9700 FEB15 1.822 438 1.810 468 1.810 471 1.810 471 1.820 489 Change NC +1/4 +1 -5 1/4 -1 3/4 MAR15 1.815 513 1.809 550 1.810 553 1.810 553 1.819 563 APR15 1.808 396 1.808 424 1.808 428 1.808 432 1.817 449 Weekly average (July 21-25): Barrels: $2.0245(-.0170); 40-lb. Blocks: $2.0110(+.0010). MAY15 1.815 348 1.815 376 1.815 379 1.815 379 1.815 387 Weekly ave. one year ago (July 22-26, 2013): Barrels: $1.7285; 40-lb. Blocks: $1.7545. JUN15 1.815 392 1.815 420 1.815 423 1.815 423 1.815 431 JUL15 1.838 222 1.840 225 1.840 228 1.840 228 1.839 228 Grade A NDM AUG15 1.838 223 1.840 226 1.840 229 1.840 229 1.840 229 SEP15 1.837 187 1.837 189 1.830 192 1.830 192 1.830 192 Price $1.6750 $1.6750 $1.6750 $1.6750 $1.6750 OCT15 1.829 47 1.829 49 1.820 52 1.820 52 1.820 52 -2 NC NC NC NC Change Total Contracts Traded/ 185/12,617 415/12,879 190/12,908 Weekly average (July 21-25): Grade A: $1.6750(-.0480). Open Interest 86/12,945 204/12,957 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. Grade AA Butter **Numbers are preliminary. Price $2.5100 $2.5800 $2.6200 $2.6200 $2.5900 Change +3 +7 +4 NC -3 Weekly average (July 21-25): Grade AA: $2.5840(+.1670). DRY WHEY FUTURES* for the week ended July 24, 2014

Class II Cream (Major Northeast Cities): $3.2629(-.0754)–$3.5772(+.0243). (Listings for each day by month, settling price and open interest) Fri., July 18 Mon., July 21 Tues., July 22 Wed., July 23 Thurs., July 24** Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. JUL14 67.95 353 67.95 353 67.95 353 67.95 353 68.18 353 AUG14 67.50 312 66.98 312 66.85 311 67.50 311 67.50 311 SEP14 63.15 320 63.30 319 63.00 305 63.50 306 63.50 308 OCT14 60.50 279 59.95 281 59.00 293 59.50 299 59.50 321 NOV14 58.50 221 57.00 241 57.00 241 57.00 241 57.10 240 DEC14 58.75 304 56.50 327 56.50 327 56.50 327 56.50 327 JAN15 55.25 159 54.10 160 54.10 160 54.10 160 54.00 160 FEB15 52.75 115 52.50 117 52.50 117 52.50 118 52.25 128 Weekly Cold Storage Holdings July 21, 2014 MAR15 52.00 141 52.28 156 52.28 158 52.78 159 52.78 159 On hand Week Change since July 1 Last Year APR15 52.00 105 52.00 117 52.00 117 53.00 118 53.00 118 Monday Change Pounds Percent Pounds Change MAY15 51.30 89 52.00 98 52.00 98 52.25 99 52.25 99 JUN15 51.35 86 52.00 95 95 52.00 95 52.00 95 Butter +399 +217 52.00 21,843 +1 19,678 +2,165 JUL15 51.00 88 51.35 88 51.00 89 51.00 89 51.00 89 Cheese 89,212 +986 -2,061 -2 104,895 -15,683 Total Contracts Traded/ (These data, which include government stocks and are reported in thousands of pounds, are based on reports from Open Interest 96/2,771 143/2,863 43/2,863 17/2,874 45/2,907 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. **Numbers are preliminary.

CLASS III PRICE Dry Products* July 25, 2014 (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC 2008 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.28 17.06 15.51 15.28 NONFAT DRY MILK 2009 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 Central & East: low/medium heat $1.6800(-6)-$1.9725(+2 3/4); 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 mostly $1.7300(-5)-$1.8950(+1 1/2). 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 high heat $1.8500(-6)-$2.0225(+2 3/4). 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 West: low/medium heat $1.6350(-5 1/2)-$1.9150(+1 1/2); 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 mostly $1.7200(-4)-$1.8700. 2014 21.15 23.35 23.33 24.31 22.57 21.36 high heat $1.8500(-2)-$1.9500(+1). Calif. manufacturing plants: extra grade/grade A weighted ave. $1.8109(+.0066) based on 11,116,613 lbs.

WHOLE MILK POWDER (National): $1.9700(+5)-$2.1200(+8 1/2). STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/831-1004) 1509), is published weekly by Quarne Publishing LLC, 4692 (FOB)Central and West: $.3500(-3)-$.6500(-4); mostly $.5000-$.5925(-1/4). e-mail: [email protected] Signature Drive, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/831-1004. Periodicals postage paid at Madison, WI. (PH 509/962-4026; FAX 509/962-4027) Circulation records are maintained by Quarne Publishing LLC, 4692 Signature Drive, Middleton, WI 53562. POSTMASTER: DRY WHEY e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.5700-$.7275(-3/4); Alyssa Mitchell, Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form mostly $.6250-$.6925(-3/4). (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. All rights e-mail: [email protected] West: nonhygroscopic $.6300(+3)-$.7075(-2 3/4); reserved under the United States International and Pan- mostly $.6350(+1/2)-$.7050(-1/2). Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.6675-$.7425(-1). e-mail: [email protected] in any form or by any means, mechanical, photocopying, Emily King, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED (Central): Whey spray milk replacer $.4925-$.6375. (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed e-mail: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $1.5000(+2)-$1.7575(-1/4); REGULAR CONTRIBUTORS ® ® News . Cheese Market News does not endorse the products mostly $1.5350(-1 1/2)-$1.6575(-3/4). John Umhoefer, FCStone, International Dairy Foods of any advertiser and does not assume and hereby disclaims Association, National Milk Producers Federation, U.S. any liability to any person for any loss or damage caused by Dairy Export Council, Eric Meyer, Rice Dairy errors or omissions in the material contained herein, regard- DRY BUTTERMILK less of whether such errors result from negligence, accident (FOB)Central & East: $1.6200(-5)-$1.8200(-3 1/2). SUBSCRIPTIONS & BUSINESS STAFF or any other cause whatsoever. Copyright 2014 by Quarne Subscription/advertising rates available upon request Publishing LLC. (FOB) West: $1.6300(-2)-$1.8400(-1); mostly $1.7000(-2)-$1.8200. Contact: Susan Quarne - Publisher Subscriptions: $135 for U.S., second-class delivery; $190 P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG,QWHU- 0(/.% s&!8 national rate to all others. Printed in U.S.A. CASEIN: Rennet $4.6500-$5.0000; Acid $4.8000-$5.4000. 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. Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com July 25, 2014 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS

Total natural cheese in U.S. cold storage down 8 percent in June from prior year

WASHINGTON — Total natural cheese up 3 percent from May 2014’s 30.5 million in U.S. cold storage totaled 1.06 billion pounds and up less than 1 percent from pounds at the end of June, down less than the 31.3 million pounds in cold storage 1 percent from 1.07 billion pounds at the at the end of June 2013. end of May and down 8 percent from the Other natural cheese in cold storage 1.15 billion pounds in cold storage at totaled 372.5 million pounds at the end the end of June 2013, according to data of June, down 2 percent from May 2014’s released this week by USDA’s National 378.6 million pounds and 9 percent lower Agricultural Statistics Service (NASS). than the 407.4 million pounds in cold American cheese in cold storage storage at the end of June 2013. totaled 657.5 million pounds June 30, NASS reports total butter in U.S. 2014, up less than 1 percent from May cold storage was 186.1 million pounds 31, 2014’s 656.4 million pounds but down at the end of June 2014, down 3 7 percent from the 710.6 million pounds percent from May 31’s 192.6 million For more information please visit www.devilletechnologies.com in cold storage June 30, 2013. pounds and 42 percent lower than the Swiss cheese in cold storage totaled 318.9 million pounds of butter in cold 31.5 million pounds at the end of June, storage at the end of June 2013. CMN CME FUTURES for the week ended July 24, 2014 Class III Milk* RETAIL PRICES (Consumer Price Index*) Percent change versus Fri., July 18 Mon., July 21 Tues., July 22 Wed., July 23 Thurs., July 24** June 2014 1 mo. 6 mo. 1 year 2 years JUL14 21.51 4,145 21.55 4,199 21.52 4,184 21.52 4,191 21.53 4,095 Cheese & related products 235.496 -0.3 +6.4 +7.4 +6.8 AUG14 21.33 3,746 21.40 3,765 21.60 3,800 21.80 3,905 21.69 3,911 Dairy & related products SEP14 20.33 3,370 20.42 3,346 20.68 3,362 20.98 3,445 20.91 3,612 224.522 -0.4 +2.8 +3.9 +4.2 OCT14 19.83 3,107 19.82 3,103 20.00 3,093 20.21 3,120 20.10 3,117 All Food 242.326 -0.0 +1.9 +2.3 +3.8 NOV14 19.42 2,800 19.40 2,842 19.45 2,833 19.64 2,830 19.54 2,848 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100. DEC14 19.18 2,429 19.15 2,483 19.12 2,487 19.28 2,494 19.19 2,506 JAN15 18.50 1,416 18.45 1,467 18.48 1,486 18.54 1,489 18.51 1,505 FEB15 18.19 1,213 18.12 1,263 18.15 1,285 18.14 1,286 18.08 1,291 MAR15 18.09 1,079 18.07 1,121 18.11 1,138 18.10 1,140 18.06 1,152 APR15 18.00 676 18.03 711 18.01 724 18.01 730 18.01 738 Advanced Prices and Pricing Factors MAY15 18.01 702 18.05 723 18.02 742 18.02 744 18.02 752 JUN15 18.01 665 18.03 684 18.04 703 18.05 706 18.00 711 JUL15 18.13 299 18.15 317 18.14 323 18.12 347 18.12 348 August 2014 July 2014 AUG15 18.17 275 18.15 291 18.12 297 18.10 298 18.08 301 Base Skim Milk Price for Class I1: $15.22/cwt. $15.01/cwt. SEP15 18.08 277 18.05 287 18.03 292 18.03 292 18.03 294 Advanced Class III Skim Milk Pricing Factor: $12.82/cwt. $13.26/cwt. Total Contracts Traded/ Open Interest 1,010/27,404 1,132/27,694 Advanced Class IV Skim Milk Pricing Factor: $15.22/cwt. $15.01/cwt. 881/26,825 1,207/27,243 1,423/27,869 Advanced Butterfat Pricing Factor2: $2.6235/lb. $2.4377/lb. Class IV Milk*

Class II Skim Milk Price: $15.92/cwt. $15.71/cwt. Fri., July 18 Mon., July 21 Tues., July 22 Wed., July 23 Thurs., July 24** Class II Nonfat Solids Price: $1.7689/lb. $1.7456/lb. JUL14 23.49 1,317 23.51 1,321 23.51 1,339 23.51 1,336 23.75 1,338 Two-week Product Price Averages: AUG14 23.05 1,298 23.10 1,308 23.35 1,317 23.75 1,322 23.75 1,323 Butter: $2.3379/lb. $2.1845/lb. SEP14 21.95 1,155 21.80 1,154 22.00 1,160 22.35 1,160 22.35 1,165 OCT14 20.86 1,039 20.70 1,038 20.85 1,038 21.20 1,036 21.20 1,038 Nonfat Dry Milk: $1.8763/lb. $1.8526/lb. NOV14 19.90 987 19.89 987 19.80 990 20.00 991 20.00 1,004 Cheese: $2.0445/lb. $2.0334/lb. DEC14 18.95 906 18.75 905 18.62 914 19.00 913 18.90 923 JAN15 18.70 269 18.70 269 18.60 269 18.76 283 18.75 284 Dry Whey: $0.6873/lb. $0.6767/lb. FEB15 18.42 196 18.42 196 18.35 196 18.30 200 18.35 211 MAR15 18.22 180 18.22 190 18.22 190 18.22 194 18.35 195 Note: The Class I price equals the Class I skim milk price times 0.965 plus the APR15 18.31 98 18.31 98 18.31 99 18.31 103 18.31 104 Class I butterfat price times 3.5, rounded to the nearest cent. MAY15 17.89 28 17.89 28 17.89 28 17.89 32 17.96 33 For information only: The Class I base price is $23.87. Total Contracts Traded/ 1/ Higher of advanced Class III or IV skim milk pricing factors. The Class I skim milk price equals Open Interest 74/7,499 30/7,520 100/7,584 89/7,618 74/7,667 this price plus applicable Class I differential. 2/ The Class I butterfat price equals the price plus applicable Class I differential divided by 100. Cash-Settled NDM* Data provided by USDA Fri., July 18 Mon., July 21 Tues., July 22 Wed., July 23 Thurs., July 24**

JUL14 185.50 551 185.50 551 185.50 550 186.00 549 186.50 550 AUG14 177.50 466 177.35 467 177.00 479 178.25 480 179.00 480 SEP14 169.00 473 167.83 473 167.25 481 168.75 477 169.75 515 OCT14 163.25 450 162.50 455 162.00 459 163.75 460 163.75 470 National Dairy Products Sales Report NOV14 160.00 481 158.10 486 157.00 491 157.50 491 157.50 493 For the week ended: DEC14 157.00 483 155.95 495 154.43 513 155.00 515 155.00 522 7/19/14 7/12/14 7/5/14 6/28/14 JAN15 156.15 107 155.00 108 153.50 116 154.75 110 154.75 109 156.00 83 154.25 87 Cheese 40-lb. Blocks: FEB15 155.50 83 152.50 86 154.25 87 MAR15 155.00 83 155.00 83 154.00 83 154.23 90 154.23 90 Average price1 $2.0096 *$2.0313 $2.0402 *$2.0392 Total Contracts Traded/ Sales volume2 11,957,702 *13,492,990 10,338,576 *10,539,035 Open Interest 102/3,224 66/3,249 103/3,306 109/3,310 87/3,367 Cheese 500-lb. Barrels: Average price1 $2.1243 $2.1504 $2.1413 $2.1030 Adj. price to 38% moisture $2.0355 $2.0502 $2.0479 $2.0165 Cash-Settled Butter* Sales volume2 10,274,911 10,609,167 8,683,292 9,765,195 Fri., July 18 Mon., July 21 Tues., July 22 Wed., July 23 Thurs., July 24** Moisture content 35.30 34.97 35.17 35.34 JUL14 231.00 952 231.00 952 231.73 950 231.73 959 232.75 959 Butter: AUG14 233.50 1,014 238.50 1,036 243.50 1,043 248.50 1,042 247.95 1,039 1 Average price $2.3669 *$2.3113 $2.2823 $2.2083 SEP14 225.00 983 226.00 989 231.00 1,006 236.00 1,010 236.00 1,021 Sales volume2 3,739,391 *4,067,251 2,929,600 4,010,820 OCT14 209.90 905 209.90 907 214.50 926 219.50 964 219.50 983 Nonfat Dry Milk: NOV14 193.50 789 194.00 781 197.50 790 202.50 765 202.53 781 497 501 529 Average price1 $1.8694 *$1.8832 *$1.8581 $1.8793 DEC14 177.50 177.50 178.50 508 183.00 183.50 557 JAN15 175.23 50 175.23 50 176.50 62 178.25 68 177.50 71 2 *19,360,969 Sales volume 18,913,681 *18,873,268 22,354,811 FEB15 171.00 106 171.00 107 171.00 107 172.03 108 173.03 120 Dry Whey: MAR15 170.50 59 170.50 60 171.00 60 171.50 60 173.00 72 Average price1 $0.6869 *$0.6877 $0.6944 *$0.6826 APR15 170.25 46 170.25 46 170.25 46 170.53 50 173.48 51 Sales volume2 7,979,968 *8,671,212 *5,923,092 *8,073,333 Total Contracts Traded/ Open Interest 87/5,553 77/5,581 147/5,650 186/5,712 221/5,818 * 1 2 /Revised. /Prices weighted by volumes reported. /Sales as reported by participating manufacturers. 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. Reported in pounds. More information is available by calling AMS at 202-720-4392. **Numbers are preliminary.

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — July 25, 2014 GUEST COLUMNISTS

Perspective: Perspective: Cheese Marketing Industry Matters

The Wisconsin Milk Marketing Jim Mulhern, president and CEO Board is a nonproﬁ t organization of the National Milk Producers funded by Wisconsin’s dairy farmers Federation, contributes this column that promotes the more than 600 for Cheese Market News®. varieties, types and styles of cheese and other dairy products produced in the state. They contribute this column for Cheese Market News®.

Facts for cheese’s future The dietary pendulum As cheesemakers and marketers, we’re always looking to the future — the “what’s is swinging back next.” But it’s important to understand the present, too — the “what’s now.” As we get ready to attend the national annual conference of the American Cheese Society, In the 1973 Woody Allen comedy “Sleeper,” Allen’s character awakes from two whose members are among the country’s top specialty and artisan cheesemakers, centuries of suspended animation to fi nd that his preferred diet of wheat germ, organic Wisconsin Milk Marketing Board has taken the opportunity to look closely at the honey and tiger’s milk has fallen out of favor. Scientists in the future have concluded current world that dairy industry participants live in. that the benefi ts of those substances, believed in the 1970s to contain life-preserving It’s a fact that cheese production is at an all-time high, both nationally and here properties, were inferior to deep fat, steak, cream pies and hot fudge. Nutritional in Wisconsin. The United States produced 11.1 billion pounds of cheese in 2013, and science in the 22nd century found that what was once viewed as “health food” was, Wisconsin contributed 2.9 billion pounds to that total. in fact, the opposite of what later came to be understood as healthy. It’s also a fact that the driving force in cheese production is specialty cheese, a Although it was intended to be a parody of 1970s counter-culture excess, “Sleeper” category that continues to expand in volume and varieties. Wisconsin, which tracks serves as an important reminder that food fads come and go and that what passes for in-state specialty cheese production, produced a record-breaking 640 million pounds mainstream dietary dogma at a given point in time can evolve. The really startling of specialty cheese in 2013, 46 percent of the nation’s total. news is that we’re seeing precisely such a shift in the 21st century because of the The array of information available to all of us is at times overwhelming. Here we accumulation of recent research suggesting that saturated fats from dairy foods are present an assortment of key indicators for our industry, selected on the basis that not the dietary villains they have been portrayed to be for many years. they can indeed infl uence the future growth of American-made cheese — and our The most signifi cant of these fi ndings was published this spring in the Annals individual futures as well. of Internal Medicine. After reassessing the results of 72 different studies, a team of British researchers concluded that “Current evidence does not clearly support Number of dairy farms in the United States in 1970: 648,000; in 2013: 46,960 cardiovascular guidelines that encourage high consumption of polyunsaturated fatty Percent growth since 2007 of farmers who are at least 65 years of age: 11.2% acids and low consumption of total saturated fats.” A similar conclusion was published in the medical journal Atherosclerosis, which Number of countries producing more cheese than the U.S.: 0 earlier this year found that “Animal product intake (unprocessed red meat, egg, Percentage of world’s cheese production manufactured in the U.S.: More than 25% dairy) is not necessarily associated with increased cardiovascular risk.” Percentage of U.S. cheese production manufactured in Wisconsin: 25.7% These fi ndings add to a 2010 compilation of research published in the American Journal of Clinical Nutrition, which found that “There is no signifi cant evidence Wisconsin’s rank among cheese-producing nations: 4th for concluding that dietary saturated fat is associated with an increased risk of heart Number of cheese plants in the U.S.: 529; In Wisconsin: 126 disease or cardiovascular disease.” Percent growth in Wisconsin dairy exports in the fi rst half of 2013: 23% The accumulation of research like these peer-reviewed reports is fi nally beginning to chip away at more than a half-century’s worth of accepted medical doctrine: the Retail supermarket cheese sales in 1993: $4.7 billion; In 2013: $13.3 billion long-questioned theory that dietary intake of saturated fat from meats, eggs and dairy Number of in-store grocery delis in 1993: 23,008; In 2012: 30,300 is directly tied to higher cholesterol levels leading to increased coronary heart disease. Percent of private label exact weight cheese sales: 44% What’s also become obvious is that, as fats were villainized and skimmed out of foods in the past two generations, they were replaced in many cases by simple sugars and other Percentage of traditional U.S. households (married couples with children): 20% refi ned carbohydrates — a deal with the devil that is now looking more like a major source Percentage of total retail cheese sales to households without children: 64.1% of the obesity epidemic in our society, and others as well. To put it in plainer terms: We’ve Number of U.S. baby boomers projected by 2019: 80 million been fi ghting a war against fat, and fat — consumed in moderation — is not the enemy. Heavily-processed foods are now being viewed with the jaundiced eyes once Percentage of income they will control: 70% reserved for products containing saturated fats. Witness the renaissance of butter, Percent of ad dollars currently targeted to adults aged 35 to 64: less than 5% sales of which are sizzling, even as margarine — a heavily-processed imitator if there ever was one — is in a long-term slump. The awareness that trans fats are a greater Number of snacks average American eats a day: 2.3 health concern than saturated fats has put margarine on the defensive and led to a Number of food blogs (in English) in 2012: 8,390 resurgence in use of butter. Percentage of shoppers who use cell phones to aid in shopping: 44% It will take additional research to verify this growing body of opinion that balanced diets in otherwise healthy people need not fear dairy fats. There are plenty Percentage of adults who own smart phones: 58% of indications that consumption by children and adults of dairy products such as Percentage of adults using social media to communicate today: 73% milk and yogurt is tied to healthier body weights. As the National Dairy Council has reported, the evidence from observational studies has shown that the consumption These statistical facts help us plan for the future by understanding of dairy foods as part of a balanced diet is not associated with increased weight gain and analyzing current trends. They represent unique challenges and op- over time, and in many cases, is associated with less weight gain. Research has also portunities for individuals, companies and states. How we interpret and shown that consumption of milk, even fl avored milk, doesn’t contribute to a higher leverage the facts will determine our futures. CMN body mass index in kids. Rolling back the conventional wisdom where fats are concerned is not going to Sources: USDA Dairy Products Annual Summary; Wisconsin Agricultural happen overnight. Many people and organizations have staked their reputation on Statistics Service; USDA, reported by Hoard’s Dairyman 2/27/12; USDA Ag the premise that fat is bad. They will not go quietly into that good night. Census; U.S. Dairy Export Council; IDDBA What’s in Store, Progressive Grocer; But the process is underway and will hopefully lead to a more reasoned discussion about the IRI; 2010 U.S. Census Bureau; Nielsen and BoomerAgers; Nielsen Perishables need for a balanced diet, with less strident rhetoric about good vs. bad foods. Hot fudge sundaes Group; compiled by verygoodrecipes.com; Sullivan Higdon & Sink; Pew Re- — even in the 22nd century — may never achieve health food status, but even now, chocolate search Center (at least the dark kind) is seen by many as having health benefi ts. And that’s no joke. CMN

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

Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com July 25, 2014 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Galloway Co. nears completion of ﬁ rst expansion phase of its production, ofﬁ ce facility

By Alyssa Mitchell The 43,000-square-foot expansion dessert mixes, which are sold through enough to hold one railcar completely houses the production facility on the its subsidiary Classic Mix Partners inside. Once the railcar is enclosed in NEENAH, Wis. — Galloway Co., a pro- lower level with offi ces on top. The new LLC, and also is the largest sweetened the building it will be connected to a cessor of concentrated dairy blends and offi ce complex includes a break room condensed milk producer in the nation, sugar liquefying system and the sugar sweetened condensed milk, is nearing and lockers for all employees. and a leading national manufacturer of solution will be pumped to a 35,000-gal- completion of the fi rst phase of renova- The lower level production area dairy bases for the beverage industry. lon tank,” he adds. tions and expansion at its Neenah, Wis., includes a 2,500-square-foot packaging Beauchamp notes a new parking Beauchamp notes that in order to headquarters. area with a pail-fi lling line that can fi ll lot also is nearly complete, and the meet customer demands, Galloway Co. The project, which began last May, up to 20 5-gallon pails per minute with company now is breaking ground on purchased eight houses and relocated expanded the company’s production sweetened condensed milk, Beauchamp the next phase of its expansion, a new a city street in Neenah. facility as well its employee area, says says. sugar unloading building, which will be “I think it’s outstanding that the Kevin Beauchamp, engineering man- The product is then palletized, with about 3,700 square feet. organization is continuing to support ager, Galloway Co. 50 pails per pallet, and transferred to “We take in dry sugar at this facility. the families of its 94 employees with “We needed to expand our production new loading docks for trucks to pick it It comes in dry on a railcar and will be this investment,” he says. “It’s com- facility as well as the footprint of our of- up, he adds. pulled into the building and unloaded,” forting to know there are owners out fi ce,” he says. “We had 2-3 people sharing Galloway Co. is one of the largest he says. there who are willing to invest in the an offi ce that is designed for one.” regional manufacturers of frozen dairy “The new sugar building will be large future of their organization.” CMN Milk Specialties Global announces organic certifi cation to manufacture whey proteins

EDEN PRAIRIE, Minn. — Milk Spe- under the U.S. National Organic Pro- first plant was certified this past April, organic whey products which we are cialties Global recently announced its gram by OCIA International Organic which led to two additional facilities excited to be able to bring to our certification to manufacture organic Certification. This certification allows getting certified, the company notes. customers.” whey proteins, which the company Milk Specialties to produce organic “We currently have customers Milk Specialties Global is a manu- says complements its existing port- MPC-70, MPC-80, MPC-85, MPI-85, using our organic milk proteins, and facturer of nutritional ingredients for folio of organic products. MPI-90, nonfat dry milk, permeate, they see the benefits and selling power the health and wellness, performance Milk Specialties now has three lactose, cream and most recently of organic,” says Dustin Cosgrove, nutrition and functional food indus- plants that are certified organic: WPC-80. director of business development, tries, with manufacturing facilities Visalia, Calif; Mountain Lake, Minn.; Milk Specialties saw tremendous Milk Specialties Global. “This buzz in Wisconsin, Minnesota, Nebraska, and Norfolk, Neb. All are certified growth in the organic space since the and excitement led to a demand for Illinois, Utah and California. CMN

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Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS

Duke University scientists say fungus in recalled Chobani yogurt was virulent strain DURHAM, N.C. — Samples isolated appeared July 8 in the online, open After learning of the recall, the the fungus can survive passage through from Chobani yogurt that were vol- access journal mBio, indicates that couple contacted the Heitman labora- the gastrointestinal tract of the mice, untarily recalled in September 2013 the particular strain of fungus found tory — which had previously published suggesting it could opportunistically have been found to contain the most in the yogurt may pose a more serious papers on Mucor circinelloides — and colonize an immune-compromised host. virulent form of a fungus called Mucor threat to public health than previously offered the remaining portion of their “We still don’t know if the fungus circinelloides, which is associated thought, says Dr. Joseph Heitman, a yogurt for analysis. The tub of plain yo- is infecting the gastrointestinal tract, with infections in immune-compro- senior author of the study and profes- gurt had been kept in their refrigerator or if it is producing some sort of toxin mised people. sor and chair of molecular genetics at 37 degrees Fahrenheit for several that makes people sick,” Heitman says. The study by Duke University sci- and microbiology at Duke’s School of days, but it showed half-inch to one- The researchers sequenced the entists shows that this strain of the Medicine. inch colonies growing on its surface. entire genome of the fungus to look fungus can survive in a mouse and be Heitman says the fi nding also sug- The Heitman lab provided the couple for clusters of genes that could pro- found in its feces as many as 10 days gests specifi c attention should be paid with instructions and a kit to collect duce toxic molecules called secondary after ingestion. to fungal pathogens in food products swab samples from the yogurt in Texas metabolites. Although they uncovered In August and September 2013, and the factories that manufacture and then to ship both the swabs and a number of candidates, it is still more than 200 consumers of contami- them. the container cold to North Carolina. unclear whether the fungus is mak- nated Chobani Greek Yogurt became “Typically when people think about Both the swabs and the tub sample ing any toxins that could explain the ill with vomiting, nausea and diar- foodborne pathogens, they think about produced colonies of the pathogenic symptoms experienced by people who rhea. FDA analyzed the contaminant viruses or bacteria; they don’t think mold in the lab, according to the study. ate the contaminated yogurt. and identifi ed it as the mold Mucor of fungi,” says Soo Chan Lee, a senior The Duke researchers isolated Heitman’s laboratory also tested 16 circinelloides. research associate at Duke who led the Mucor circinelloides from the yogurt other samples of Chobani yogurt and Last September, Chobani volun- study. “Our research suggests it may be container and applied DNA barcoding did not fi nd Mucor circinelloides in tarily recalled eight product lines that time to think about fungal pathogens — analyzing standardized regions of any of them. The researchers asked had been distributed nationwide from and develop good regulations to test the fungal genome— to further iden- the FDA for more information on its its facility in Twin Falls, Idaho. The them in manufacturing facilities.” tify its exact subspecies. analyses of the recalled product or facility was shut down and thoroughly Chobani doesn’t necessarily agree. “There are three closely related access to the samples the agency had cleaned. Chobani said at the time that “In regards to this specifi c study, species, and one of them we typically obtained, and the agency declined the mold was naturally occurring and we were just made aware of it and fi nd infecting humans,” Heitman says. their requests, Heitman says. not considered a foodborne pathogen. want to take more time to review its “There was some chance that this yogurt According to Mazzotta, since (See “Chobani recalls yogurt after methodology and assertions,” Maz- isolate would be the human pathogenic the 2013 recall, Chobani has imple- mold is found” in the Sept. 6, 2013 zotta says. “To our knowledge, there is form, and we found that it was.” mented additional state-of-the-art issue of Cheese Market News.) no evidence, including the assertions The researchers then performed a equipment for microbiological test- “Chobani conducted an aggressive, presented in this publication, that the number of experiments to assess the ing, and the company routinely statistically signifi cant series of tests strain in the recalled products causes virulence of the fungal contaminant. conducts more than 500 microbio- of the products voluntarily recalled illness in consumers when ingested. When they injected spores from the logical tests daily from crafting and in September 2013 with third-party Food quality and safety has always fungus into the bloodstream of mice via fi nished product samples, in excess experts confi rming the absence of been and always will be paramount their tail vein, they found it produced of the regulatory requirements. CMN foodborne pathogens,” says Dr. Ale- to Chobani.” a lethal systemic infection in four out jandro Mazzotta, vice president, global The Duke study relied on a sample of fi ve diabetic mice, which were being quality, food safety and regulatory provided by a Texas couple who be- used as a model of one of the major risk Pacifi c Cheese Co. affairs, Chobani. “Chobani stands by came ill with diarrhea and vomiting factors for human infection. However, these fi ndings, which are consistent after eating a casserole made with the when they fed spores by mouth to fi ve reopens Reno, Nev., with regulatory agency fi ndings and recalled product. The couple said the diabetic mice, the results were less plant following fi re the FDA’s Class II classifi cation of the casserole containing the yogurt had dramatic, resulting in severe weight recall on Oct. 30, 2013.” been cooked for more than 30 minutes loss in only one case. RENO, Nev. — Pacifi c Cheese Co. re- However, the Duke study, which at 350 degrees Fahrenheit. The Duke researchers found that opened its Reno, Nev., manufacturing facility July 21 at 6 a.m., 11 days after a fi re forced the temporary closure of the plant. The fi re that broke out the evening of July 9 originated in the air handling system and impacted a localized area Pacific Cheese is a leading provider of consolidation, import-export of the building. Pacifi c Cheese tem- and manufacturing services. We blend a tradition of superior customer porarily suspended operations at the service, state-of-the-art technology and broad market access with plant in order to assess the damage. extensive product availability. By providing a critical link between No one was injured in the incident. manufacturer, wholesaler and retailer, Pacific Cheese is a leader (See “Fire breaks out at Pacifi c Cheese in custom product management. plant in Nevada” in the July 11, 2014, issue of Cheese Market News.) Manufacturing Importing & “Our sincerest gratitude goes out & Processing Exporting Services to the fi refi ghters who responded to our alarm, quickly put out the fi re s Organic s Kosher s Container Sharing s Custom Cheese Production s Conversion and worked throughout the night to ensure that damage to the plant was Contract Marketing Consolidation & minimal,” says Steve Gaddis, president s Trading Programs Logistical Support and CEO, Pacifi c Cheese Co. s Support Services s Customized “I also want to extend a heartfelt s Out-Sourcing s Complete thank you to the members of our Packaging & Shredding cheese community, who offered to s Foodservice s Deli support Pacifi c Cheese during this s2ETAILs)NDUSTRIAL time,” he adds. The Pacifi c Cheese Reno plant was fully operational on Monday PACIFIC CHEESE COMPANY 21090 Cabot Boulevards P.O. Box 56598sHayward, CA 94545-6598 morning, following a 6 a.m. inspec- Phone: (510) 784-8800sFax: (510) 784-1053sWebsite: www.pacificcheese.com tion of the facility and its equip- For more information please visit www.pacifi ccheese.com ment, the company says. CMN

Sysco to pay $19.4 million in settlement over improper storage sheds in California SAN JOSE, Calif. — Food distribu- president and CEO issued the follow- tion giant Sysco Corp., along with its ing statement: seven California Operating Companies “Food safety is Sysco’s No. 1 pri- (OpCos), will pay $19.4 million in resti- ority, and it cannot be compromised. tution, costs and penalties for holding We sincerely regret that some of our perishable foods, including milk, sea- California companies failed to adhere food and raw meat, in unrefrigerated to our long-standing policies related sheds. to drop sites. The California Depart- Supporting ACS for According to the Santa Clara Coun- ment of Public Health and the county more than 25 years! ty, Calif., District Attorney’s offi ce, district attorneys received our full co- Sysco food trucks would deliver some operation in their investigation of our of its small food orders to unrefriger- practices. In addition to the settle- ated and unsanitary sheds, where they ment with the state, we have compre- would be picked up later by other em- hensively addressed our food safety ployees who would use their personal and quality assurance practices in vehicles to deliver the food to restau- California and across the Sysco enter- rants, hotels, hospitals and schools. prise by putting in place the following A July 2013 NBC report triggered a positive steps: statewide investigation by the Califor- “First, as we stated in September nia Department of Public Health and, 2013, we eliminated the use of drop ultimately, an enforcement proceed- sites across Sysco. Second, we have in- ing by the California Food Drug and troduced mandatory, annual food safe- Medical Device Task Force, comprised ty training for all employees across of 10 district attorneys’ offi ces. The Sysco. Third, we are implementing enforcement proceeding was headed additional and improved food safety by the District Attorney’s offi ces in reporting, monitoring and compliance www.saputospecialty.com | 1-800-782-0741 Santa Cruz and Santa Clara counties, controls across our operations to en- and the suit was fi led in Santa Clara sure adherence to our policies. The American Cheese Society is a leader in promoting and supporting County. “Taking these steps refl ects Sysco’s America’s cheesemakers, a vision that Saputo Specialty Cheese is proud to support. State inspectors found that Sysco commitment to food safety across our Our key partnerships with domestic producers have brought a wide range of artisanal used 22 unregistered sites in Califor- enterprise. We accept responsibility cheeses to consumers nationwide since 1975. Our stable of well-supported brands, coupled with our intimate customer relationships, has defined us as an innovative leader nia. Most had no refrigeration and for the breakdown in our system in in the specialty cheese industry. some were unsanitary. Sysco volun- California, and we have taken this op- tarily cooperated with the investiga- portunity to improve our practices and Enhance your stores’ specialty cheese offerings. tion and ceased the practices once to re-emphasize to our customers and they were brought to light. our employees that food safety is our “When we go out to eat with our No. 1 priority.” friends and families we should be as- Sysco operates 193 distribu- sured that our meals are safe to eat,” tion facilities serving approximate- says Santa Clara District Attorney Jeff ly 425 customers. For fi scal year Rosen. “It is not a luxury for our food 2013 that ended June 29, 2013, the © 2014 Saputp o Cheese USA Inc. ThThe brands andd logol s shown are registed trademarks owned by DCI Cheese CCompany, Inc. and used by Saputo to be handled with the utmost profes- company generated record sales Cheese USA Inc. under license. Alll rights reserved.d. sional care to ensure that it is not dan- of more than $44 billion. CMN For more information please visit www.saputospecialty.com gerous. That is your right and that is the law.” The complaint alleges that Sysco’s practices had violated a number of laws set forth in California’s Health THE CHEESE GUYS… and Safety Code, including transport- ing and holding potentially hazardous Your Total Cheese Sales & Marketing Support Team! foods above a safe temperature. The complaint also alleges that Sysco made • Over 80 years of combined experience misleading advertising claims such as: • Expert knowledge in all aspects and “We go to great lengths to ensure that applications of marketing cheese our suppliers and our state-of-the-art • We represent quality manufacturers distribution warehouses maintain the from all over the U.S. and World highest standards, often above and be- • Expertise in imported and yond government regulations.” specialty cheeses In addition to paying $15 million • Broad knowledge of club stores and general merchandising programs in penalties, Sysco agreed to pay more than $4 million in restitution, Call one of the experts on including a $1 million food contribu- our team today... tion to food banks throughout Cali- Patrick Spaulding Suzanne Spaulding fornia and $3.3 million for the cost Mike Feeney Jay Spaulding Patrick Elkins Michael Bauchman of a 5-year statewide program which Can you SPOT the extraordinary, Nathan Gorang Rodney Butcher will fund inspectors for the enforce- well-versed team working on your behalf? Brian Argersinger Jim Andresen ment of food transportation laws. Sysco also is now required to develop RETAIL • FOODSERVICE • INDUSTRIAL a comprehensive food safety program to ensure that these violations are THE CHEESE GUYS not repeated. (800) 521-7335 • FAX (810) 227-4218 • Email: [email protected] • Web: www.cheeseguys.com Following the announcement of the settlement, Bill DeLaney, Sysco’s For more information please visit www.cheeseguys.com

Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS

Emmi Roth’s Private Reserve wins Green County Fair contest; auction raises $31,720

MONROE, Wis. — Roth Private Re- Cheese Co-op, Monroe, Wis., Cheddar, Second: Silvan Blum, Chalet Cheese First: Jon Jay Lewis, Decatur Dairy, serve from Emmi Roth USA, Monroe, 98.25. Co-op, Monroe, Wis., 97.80. Brodhead, Wis., 99.35. Wis., was named Grand Champion Second: Shirley Knox, Maple Leaf • Baby Swiss Second: Ron Bechtolt, Klondike cheese at the Green County Fair, held Cheese Co-op, Monroe, Wis., English First: Jamie Fahrney, Chalet Cheese Cheese, Monroe, Wis., 99.30. last week in Monroe, Wis. A cheese Hollow Cheddar, 97.95. Co-op, Monroe, Wis., 99.30. Third: Matt Erdley, Klondike Cheese, auction held Sunday raised $31,720 for • Colby, Monterey Jack, Edam, Second: Neal Schwartz, Chalet Monroe, Wis., 99.25. community charitable causes. Gouda Cheese Co-op, Monroe, Wis., 99.05. • Havarti Contest judges were Michael Ped- First: Brett Krattiger, Maple Leaf Third: Mike Nelson, Chalet Cheese First: Jon Jay Lewis, Decatur Dairy, erson of the Wisconsin Department Cheese Co-op, Monroe, Wis., Gouda, 99.20. Co-op, Monroe, Wis., 99.00. Brodhead, Wis., 99.25. of Agriculture, Trade and Consumer Second: Gary Grossen, UW Babcock • Brick Second: Matt Henze, Decatur Dairy, Protection and John Jaeggi of University Hall Dairy, Madison, Wis., Gouda, 98.50. First: Ron Bechtolt, Klondike Brodhead, Wis., 99.20. of Wisconsin-Madison’s (UW) Center for Third: Jeff Wideman, Maple Leaf Cheese, Monroe, Wis., 99.60. Third: Steve Stettler, Decatur Dairy, Dairy Research. Cheese Co-op, Monroe, Wis., Monterey Second: Steve Buholzer, Klondike Brodhead, Wis., 99.10. Top winners in each category are Jack, 98.30. Cheese, Monroe, Wis., 99.15. • Italian as follows: • Swiss, block or wheel Third: Dave Buholzer, Klondike First: Gary Grossen, UW Babcock Hall • Cheddar First: Neal Schwartz, Chalet Cheese Cheese, Monroe, Wis., 99.10. Dairy, Madison, Wis., Romano, 98.95. First: Roger Larson, Maple Leaf Co-op, Monroe, Wis., 98.65. • Muenster Second: John Baebler, Edelweiss Creamery, Monticello, Wis., Belpaese, 98.65. • Flavored Natural Cheese First: Steve Stettler, Decatur Dairy, Brodhead, Wis., Havarti with Dill, Your 99.40. Second: Ron Bechtolt, Klondike Cheese, Monroe, Wis., Havarti with Dill, 99.35. One Stop Third: Shawn Thorp, Maple Leaf Cheese Co-op, Monroe, Wis., Jalapeno Cheese to Please Monterey Jack, 99.10. & Cellars to Cheese • Smear First: Emmi Roth USA, Monroe, Wis., Store It In Roth Private Reserve, 99.50. Ask Us About Your Aged Source! Second: Myron Olson, Chalet Cheese Cheese Needs or Customizing Co-op, Monroe, Wis., Limburger, 99.05. an Aging Program for You. We buy and sell the world’s ﬁnest. Third: Emmi Roth USA, Monroe, Wis., Gran Cru Surchoix, 98.95. Northern Wisconsin Produce is your full-source • Open Wisconsin cheese provider. We assemble LTL First: Jim Krattiger, Maple Leaf or truckloads out of our inventory, saving you Cheese Co-op, Monroe, Wis., Swedish time and money. Fontina, 99.30. Second: Adam Buholzer, Klondike Specializing in Aged Wisconsin 40-lb. Blocks, Cheese, Monroe, Wis., Feta/Brine, Retail and Foodservice as well as Bandage Styles: 99.25. Third: Jim Demeter, Klondike Cheese, Mammoths, Cheddar, Daisies, Horns, Midgets and Gems Monroe, Wis., Feta/Brine, 99.15. CMN • Your Direct Source for Award-Winning Pine River Cold Pack Cheese Food • Cheese Makers: If you have Cheese to Sell, Parm consortium Please Call Us Today! • Freezer, Cold and Dry Storage Available celebrates 80 years • Conversion/Cut &Wrap at New York event • Custom Manufacturing/Packaging Capabilities • Kosher NEW YORK — The Consorzio del • Organic Formaggio Parmigiano-Reggiano • Private Label marked its 80th anniversary with a reception June 28 at Giovanni Rana Pastiﬁ cio & Cucina at Chelsea Mar- ket, New York. The event, designed to celebrate the sapere antico (“ancient know-how”) that created authentic Parmigiano Reggiano, featured a menu that showcased the cheese both on its own and in recipes. To continue its landmark-year cel- Jim, Joan, David, Steven ebration, the consortium announced its and Peter — “The Lindemann’s” Arca dei Ricordi (Remembrance Ark) project in which it will gather images, documents and historic records connected to Parmigiano Reggiano. The NORTHERN WISCONSIN PRODUCE artifacts will be displayed in a dedicated CHEESE DIVISION section on the consortium’s website, P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 • [email protected] where contributions will be welcome. For more information visit www. parmigianoreggiano.com. CMN For more information please e-mail [email protected]

Pennsylvania Department of Agriculture, Prairie Farms offering food bank assistance HARRISBURG, Penn. — Agriculture desired and needed food items for recently for June Dairy Month donated donate), a national program launched Secretary George Greig recently an- our hungry Pennsylvania neighbors,” more than 10,000 gallons of milk to 21 through a partnership between the nounced that Pennsylvanians will be says Joe Arthur, executive director, food banks in Illinois, Indiana, Ken- National Dairy Council, the Academy able to access milk at food banks in 27 Central Pennsylvania Food Bank. “But tucky, Michigan, Missouri, Mississippi, of Nutrition and Dietetics and Feeding counties through a milk distribution milk historically has presented great Tennessee and Wisconsin. Twenty of America, that raises money to help pilot program. challenges to food banks and our com- the food banks are members of the deliver milk to families struggling with Greig joined partners from the munity partners. hunger-relief charity Feeding America. hunger who need it most. Central Pennsylvania Food Bank and “However, as a result of our great In addition to the milk donations, “This was a very exciting month for Harrisburg Dairies, representatives success in ramping up fresh produce Prairie Farms food bank partners Prairie Farms,” says Rebecca Leinen- from the Pennsylvania Association sharing, we now have enormous capac- earned 10 cents instead of 5 cents bach, Prairie Farms sales program of Milk Dealers, Mid-Atlantic Dairy ity to handle, transport and distribute throughout June for every milk cap director. “Our goal was to develop a Association and the Center for Dairy refrigerated food like milk. This milk redeemed through the company’s campaign to raise awareness of the Excellence at the Central Pennsylvania program will help us leverage our ca- cause marketing program, “Our Caps, need for milk in food banks, and Food Bank, which will distribute the pacity to greatly expand the amount of Your Cause.” The company also is we’ve done just that. We will continue milk to its affi liates across the state. fresh milk available to people seeking encouraging consumers to make to encourage consumers to join The This program will help 55,000 people our help,” Arthur adds. donations to The Great American Great American Milk Drive through- served by the food bank. Illinois-based Prairie Farms also Milk Drive (https://milklife.com/give/ out the summer and beyond.” CMN “Pennsylvania now has a way to serve milk to our citizens who otherwise wouldn’t have access to nature’s perfect beverage,” Greig says. “This opens a new market for our state’s high-quality milk and is the fi rst step to ensuring all Pennsylvanians have access to it. I thank our partners for their work to help Pennsylvanians in need.” Through the public-private partnership, milk will be shipped to Harrisburg Dairies by Pennsylvania dairy farmers to be processed for the Central Pennsyl- vania Food Bank. The department will work to ensure that milk is provided at Offering: a discounted price to the food bank. Ninety-fi ve percent of food banks • Authentic Mediterranean taste nationwide report they don’t receive • Available in lowfat and nonfat varieties enough milk to meet clients’ needs. • 2X the protein “Milk is one of the most highly- • Thick, creamy taste • Exceptional quality with every spoonful CP Kelco opens • Mayonnaise and sour cream substitute dairy beverage • Retail, foodservice and industrial markets center in Singapore Better Flavor, Better Quality, ATLANTA — CP Kelco, a producer of Better Commitment. specialty hydrocolloid solutions, has announced the opening of its South It’s A Family Tradition! Asia Hub & Dairy Beverage Center of Excellence (COE) in Singapore. The South Asia Hub will serve as a cross-functional support center for customers in Thailand, Indonesia, 2013 United States Vietnam and the rest of Southeast Championship Cheese Contest 1st Place: 1st Place: Asia, as well as India, Australia and Flavored Feta Fat Free Feta New Zealand. 1st Place: 1st Place: The company says its new Dairy Havarti Flavored Havarti Beverage COE will help to strengthen 2012 World Championship the company’s global innovation foot- Cheese Contest 1st Place: 1st Place: print and bring its expertise in this Feta Muenster application space closer to customers 1st Place: 1st Place: in Asia. Peppercorn Feta Dill Havarti “With the South Asia Hub’s improved space utilization and greater “When we come in first, you know exactly where we stand resources, the CP Kelco team will be to best serve you!” better equipped to help its customers succeed and prosper,” says Pierre Perez y Landazuri, vice president, Asia Pacifi c at CP Kelco. “The Dairy Beverage COE enhances our abil- Ron Buholzer, ity to develop new solutions for our Dave Buholzer and Steve Buholzer WISCONSIN MADE customers across the entire region BY MASTER CHEESEMAKERS and eventually globally, helping them 608.325.3021 • www.klondikecheese.com to introduce innovative concepts to the market more rapidly.” CMN For more information please visit www.klondikecheese.com Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS

Wolfe’s Neck Farm receives grant from Stonyfi eld to start program Report by European FREEPORT, Maine — A new program the unique challenges faced by dairy In that same period the number of or- Commission shows being launched by Wolfe’s Neck Farm farmers in our region by giving quali- ganic dairies has grown from 1 to 60, but in partnership with organic yogurt fi ed young farmers the tools they need growth in organic dairy has also started positive outlook for maker, Stonyfi eld, aims to revitalize and to succeed when starting up their own to slow, due in part to the economic EU dairy markets strengthen the organic dairy industry in organic dairy.” barriers to entry for new organic dairy Maine and New England while ushering “The timing is perfect for an initia- farmers. Meanwhile, demand for organic BRUSSELS, Belgium — The Euro- in the next generation of organic dairy tive like this,” says Rick Kersbergen, milk and its byproducts is going up. pean Commission recently published farmers. The Organic Dairy Farmer professor, University of Maine Coopera- “Researching and putting into prac- a report on the development of the Training Program is made possible by tive Extension, Sustainable Dairy and tice the best ways to grow high quality European Union’s dairy market situ- a 3-year, $1.69 million grant awarded to Forage Systems. Kersbergen will be on forage and then training organic dairy ation and progress of the 2012 “Milk Wolfe’s Neck Farm from Stonyfi eld and sabbatical at Wolfe’s Neck Farm later farmers on those practices is a key to Package.” The Milk Package, adopted the Danone Ecosystem Fund. this year to help support and launch helping those farmers control their by EU member countries in 2012, “This program has the potential this initiative. costs, improve their products and create aims to strengthen the position of to jump-start the next generation of According to Kersbergen, the average a sustainable future for organic dairy dairy producers and prepare the dairy organic dairy farmers in New England,” age of organic dairy farmers in Maine is here in the Northeast,” Kersbergen adds. sector for a more market-oriented says Britt Lundgren, director of organic 57. And, the total number of dairy farms The fi rst farmer trainees are ex- and sustainable future, seeking in and sustainable agriculture, Stonyfi eld. in the state has been in decline for years pected to start in 2015 and complete particular to learn lessons from the “We’re designing the program to address — from 597 dairies in 1995 to 285 today. their training in 2016. CMN 2009 EU dairy market crisis. The report describes a generally positive MANUFACTURING • CUTTING • GRATING • SHREDDING • CUBING • SLICING • SHAVING • DEHYDRATION outlook for the dairy market and outlines further issues to consider with the upcoming end of the EU milk quota system in 2015. The report says contracts between farmers and processors have been made mandatory in 12 member states (Bulgaria, Croatia, Cyprus, France, Hungary, Italy, Latvia, Lithuania, Portugal, Romania, Slovakia and Spain), while some others (Belgium and the United Kingdom) have agreed Unrivaled Market Leader With Over 60 Years of Experience; on codes of good practice between Proudly Spanning Four Generations of Family farmer and processor organizations. National provisions for the recogni- tion of producer organizations have • Superior Quality Cheese resulted in 228 formally-recognized • Market Leadership Domestically & Internationally producer organizations in six member • State-of-the-art Equipment states (Belgium, Czech Republic, • Unparalleled Sourcing & Vertical Integration France, Germany, Italy and Spain). • Spectrum of Products at Every Price Point Two member states (France and • World Class Processing & Distribution Facilities Italy) have applied rules for regulat- ing the supply of certain protected designation of origin or protected geographical indications (PDO/PGI) cheeses. Under the Milk Package, member states are allowed to apply rules to regulate the supply of PDO/ PGI cheeses upon request of a producer organization, an interbranch organization or a PDO/PGI group. France adopted measures related to “Comté,” applicable from April 1, 2012, and to “Beaufort” from Feb. 27, 2014. Italy adopted rules for “Asiago” applicable from Feb. 12, 2014. In both of these member states, further requests are under examination or being elaborated. Despite a largely positive outlook for world dairy markets with signifi- cant growth opportunities in coming years, the report says, doubts also have been raised over the ability of RETAIL FOODSERVICE NEW BUSINESS & FOOD INGREDIENTS MANUFACTURING the EU regulatory framework to deal Jim Gregori Sean McFaul Rich Phillips with extreme market volatility or with (847) 840-3041 (626) 221-3869 (920) 327-1234 a crisis situation after the end of the [email protected] [email protected] [email protected] quota regime. Special concern has been raised over ensuring balanced milk production across the EU and 40 New Dutch Lane • Fairfield, NJ 07004 avoiding extreme concentration in PH: (973) 227-0030 • FAX: (973) 227-1525 EMAIL: [email protected] the most productive areas. The report says the European Commission will www.arthurschuman.com • www.cellocheese.com continue to look at addressing these concerns and explore the need and For more information please visit www.cellocheese.com scope for additional tools. CMN

EMMI Emmi Penn Yan’s manufacturing To encourage Emmi Penn Yan to tor growth and investment in the last few facility produces Siggi’s brand yogurt, proceed with its expansion in Penn Yan years and this is another great example of Continued from page 1 as well as bag-in-box milk and creamers and build on the industry’s growth in the our continued success. We appreciate the for foodservice dispensers. The facility State, ESD will provide up to $400,000 assistance from Gov. Cuomo and Empire grow its market share in North America. is currently at capacity. The company’s in performance-based Excelsior Jobs State Development helping Emmi Roth’s “Agriculture is a major source of $11.6 million multi-year investment Program tax credits, which are tied continued growth in Penn Yan.” CMN economic activity in Upstate New York, project includes hiring new personnel directly to the company’s job creation and (this is) another example of how the in dairy production and attracting new and investment commitments. state is working to support the industry investments focused on food processing. “Emmi Roth USA is very appreciative in order to create new opportunities for “The dairy industry is New York of the support by Gov. Cuomo and Empire DAVISCO New Yorkers in the area,” says Cuomo. state’s leading agricultural sector, and State Development,” says Matthias Kunz, Continued from page 1 “The expansion of Emmi Roth USA in one of our top priorities is encouraging chairman of the board, Emmi Roth USA. Penn Yan and Orangeburg will mean a the growth of agri-businesses,” says “When we established our operations we Serge Riendeau, of the Davisco agree- stronger regional economy and further Kenneth Adams, president, CEO and certainly had choices, and making our ment. “This transaction, combined with growth in the dairy industry. This com- commissioner, Empire State Develop- choice to locate in Penn Yan has turned the most recent ones in Canada, will pany made the right decision in choosing ment (ESD). “Emmi Roth USA will soon out to be a very positive one. With the increase our sales to more than US$5.4 Upstate New York for their investment, be expanding in Penn Yan, a beautiful great workforce, access to quality dairy billion on an annualized basis, and we and I look forward to seeing them help part of the Finger Lakes and a perfect products as well as access to our mar- should reach 12.1 billion pounds of us defend our title as the yogurt capital spot to increase yogurt manufacturing kets, we are very happy to be in Yates milk processed each year in 41 plants of the nation.” and create jobs.” County, N.Y.” across North America. As a result of This project also falls within the Fin- this acquisition, the U.S. operations Yancey’s Fancy partners with Buffalo Bills ger Lakes Regional Economic Develop- of Agropur should reach the top fi ve ment Council’s (FLREDC) strategic plan cheese and ingredients processors in CORFU, N.Y. — The Buffalo Bills and “Bills fans will be thrilled to see their — one of 10 councils created by Cuomo the United States to even better serve Yancey’s Fancy recently announced products featured on the new, enhanced in 2011 to coordinate and drive economic its clients.” a partnership under which Yancey’s menu at Ralph Wilson Stadium as well development on a regional level. Agropur will fi nance the total consid- Fancy will become the offi cial cheese as through unique promotions such “Emmi Roth continues to be our eration from existing cash resources and of the Buffalo Bills. as Bills Friday where fans can submit fastest-growing manufacturer, and we new credit facilities fully underwritten Yancey’s Fancy also will become the photos showcasing team spirit to win are elated that they are investing further by the co-lead arrangers and joint book- presenting sponsor of Bills Friday on Bills and Yancey’s Fancy prize packages in their Penn Yan facility,” says Steve runners Desjardins Capital Markets, www.buffalobills.com, giving fans the throughout the season.” Griffi n, CEO, FLREDC and Yates County BMO Capital Markets and Rabobank. opportunity to win Bills and Yancey’s The partnership also includes LED Industrial Development Agency. “Yates Desjardins Capital Markets acted as Fancy prize packs during the 2014 ribbon board signage during all Buffalo County has seen tremendous private sec- fi nancial advisor to Agropur. CMN season. Bills home games. In addition, Yancey’s Yancey’s Fancy will incorporate Fancy will become an offi cial sponsor its artisan cheese into various dishes of the Buffalo Bills Training Camp. This served at Ralph Wilson Stadium’s con- will include on-fi eld signage, the ability cession stands, suites and clubs includ- to sample its products at each night The Best Traditional

ing the artisan cheese and charcuterie practice and various other hospitality 1st Place Marbled Colby board, poutine, macaroni and cheese, opportunities. & 2013 American Specialty Cheese Cheese Society sandwiches and wraps. “The Buffalo Bills have a very Cedar Grove Cheese “We are proud to align with Yancey’s dedicated and loyal fan base,” says Fancy, a high quality, hometown brand Wayne Henry, president and CEO, You’ve Ever Tasted! that has built a loyal customer base not Yancey’s Fancy. “Joining forces with Each year we craft four million pounds of some of the only in Western New York, but through- the Bills is a very fitting example best cheese you will ever taste! And all of our cheese is produced without artificial growth hormones (rBGH), animal out the country,” says Bruce Popko, of our dedication to Western New 2nd Place Cajun Curd enzymes, or genetically modified ingredients (GMOs). We 2013 American chief revenue offi cer, Buffalo Bills. York and to the people here.” CMN Cheese Society believe in environmentally sound production...working in Clock Shadow Creamery concert with nature is an important part of our business. Handcrafted Cheese is our Specialty We’re in this • Traditional Cheese • NO Artificial Growth Hormones • Artisan Cheese (rBGH), Animal Enzymes together... • Family Owned or Genetically Modified 2nd Place Marbled Colby • Custom Processing Ingredients (GMOs) 2012 American Cheese Society Specializing in... Cedar Grove Cheese Metal No matter what level of SQF • Quark Cheese • Traditional Aging Without • Goat, Sheep & Water Chemicals Detectable certification you are trying Products Buffalo Cheese • Small Batch Cheese to achieve – Food Safety • Sharp & Extra Sharp Development Hand & Fundamentals, HACCP Food • Surface Ripened 2nd Place Marbled Colby Surface 2011 American Safety Plans, or Quality Cheese Society Sanitation Management Systems, Cedar Grove CHEESE & Cedar Grove Cheese Color- Clock Shadow CREAMERY Coded we can help! Products E5904 Mill Road | P. O. Box 185 | Plain, WI 53577 | Phone: (800) 200-6020 Fax: (608) 546-2805 | E-mail: bob@cedargrovecheese www.cedargrovecheese.com Sanitation & Introducing: EnvironmentalTesting Fresh Water Buffalo Mozzarella The only Fresh Water Buffalo Mozzarella in Wisconsin, and one of the very few in the country!

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For more information please visit www.nelsonjameson.com For more information please visit www.cedargrovecheese.com

Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS NEW PRODUCTS FOR DAIRY MANUFACTURERS Comté Scholarship apps available at ACS The Lauterbach Group brings Euro-style NEW YORK — The Comté Cheese have passed the Certifi ed Cheese Pro- silk labels to market in the United States Association (CIGC) has announced its fessional Exam. ACS CCPs can win an third annual scholarship for American all-expenses-paid trip to the Comté SUSSEX, Wis. — The Lauterbach Group, unnecessary costs and headaches that Cheese Society (ACS) Certifi ed Cheese region of France to learn about the a product marking and visual asset man- they acquire from the whole importing Professionals (CCP). cheese’s history and production, as well agement company, has developed Euro- process.” Scholarship applications will be as to explore the region and its culture. Style Cheese Silk Labels. The group says The Lauterbach Groups says its available at this year’s ACS Confer- To apply, ACS CCPs must fi ll out an it is the fi rst American company to offer introduction of the Euro-Style Cheese ence, taking place in Sacramento, entry form and answer a short essay the Euro-style silk paper labels to cheese Silk Label reduces lead times for brands Calif., July 29-Aug. 1. ACS conference question. The deadline for submissions producers. from 10-13 weeks down to 1-3 weeks. The attendees are invited to visit the CIGC is Oct. 13. The essays will be judged “We have many great cheese labels cheese cloth cuts easily for separation and networking salon table on Wednesday, anonymously on the basis of knowledge for companies to choose from and we repackaging, so a company’s brand sticks July 30, where they can meet with CIGC and creativity by a panel of three judges, received a lot of requests for this Euro- with each piece of cheese. representatives, pick up copies of the who will select the winner. Style Silk Paper,” says Brent Lauterbach, “These labels add a lot of value for scholarship application and do a com- The application also is avail- vice president of sales and marketing, artisan cheese brands, but the costs ac- parative tasting of Comté from different able at www.cheesesociety.org/wp- The Lauterbach Group. “We believe that cumulated from the whole importing pro- cheesemaking facilities. content/uploads/2014/07/14Comté- these labels should be easily and readily cess transfers straight to the customer,” The Comté Scholarship for ACS Scholarship-for-Certified-Cheese- available for companies here in America. says Shane Lauterbach, president, The CCPs is open to cheese experts who Professionals_Final.pdf. CMN This way, brands are not suffering from Lauterbach Group. “Bringing Euro-Style Cheese Silk Labels to America was our way of listening to the needs of the industry.” The Lauterbach Group’s Euro-Style Cheese Silk Labels will be unveiled at the 2014 American Cheese Society conference, July 29-Aug.1 in Sacramento, Calif. Exce¿ence For more information visit www.lauterbachgroup.com. CMN

Since 1958, excellence has been part of our company’s tradition. It’s something we never stop striving to achieve. Apple Converting adds real-time inspection system ONEONTA, N.Y. — Apple Converting Inc., specializing in the design and manufacture of flexible packaging products, has added the Shark 4000 100-percent inspection system as part of the company’s quality process. Apple Converting says the system continuously inspects material and identifi es both random and repeating print and process defects at high speeds and benefi ts the dairy industrial market. Specifi cally for dairy, Apple Converting manufactures dairy lids it says are well- suited for yogurt products. “By ensuring quality print, we are helping our customers comply with FDA For over 50 years, Great Lakes Cheese has been an award winning, standards and regulations,” says Eric premier manufacturer and packer of natural and process bulk, Kusche, director of sales for Apple Con- shredded and sliced cheeses. Our superior quality wins more verting. “In addition to verifying quality, customers for you – and keeps them coming back. the system helps minimize scrap and reduce costly waste. This investment We continue raising industry standards in manufacturing capabilities, reinforces our commitment to quality plant capacity, distribution and complete private label programs for and continuous improvement.” dairy, deli and food service. The Shark 4000 100-percent inspection system detects misregistration, Because our biggest accomplishment…is the customer satisfaction color variation, missing print, hickeys, we earn every day. scratches, creases and more. Shark 4000 features an intuitive graphic touch, ac- greatlakescheese.com | 800.677.7181 cording to the company. “This is a notable improvement over traditional camera-based systems that only verify a small portion of the web at any given time,” says Troy Turley, president of Apple Converting. “The Shark records each defect, which can then be easily reviewed and docu- mented, allowing Apple Converting’s quality assurance auditors to identify, and production operators to locate and remove, a critical defect.” For more information, visit www.appleconverting.com or For more information please visit www.greatlakescheese.com contact 1-607-432-6500. CMN Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com July 25, 2014 — CHEESE MARKET NEWS® 13 PEOPLE

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

Dr. Alois Kertz, founder and princi- Dorner Manufacturing Corp., Hart- Wickham also has held a number of at ConAgra Foods Inc., where he served pal of ANDHIL LLC, assumed the role of land, Wis., has appointed Chris Elley to senior global sales positions during his as vice president of sales and customer president of the American Dairy Science the position of regional sales manager. In time with the New Zealand Dairy Board. operations. Association, Champaign, Ill., during the his new job, Elley will be working with Johan Priem, currently a member of the Unique Pizza and Subs Corp., Pitts- 2014 Joint Annual Meeting held this week sales channel partners and key accounts offi ce of the CEO, will become president burgh, has announced that Dr. Mali S. in Kansas City, Mo. He will serve as presi- to grow the company’s industrial and of Greater China. Before joining Fonterra, Reddy has been engaged by the company dent of the association for one year. Kertz sanitary conveyor business throughout the Priem was on the board of management for 13 months, with renewal options, to served as vice president of the organization mid-central region of the United States. at Royal Friesland Foods (which later advise on developing new products, new for the past year and as secretary/treasurer Elley joins Dorner after an 8-year career became Royal FrieslandCampina). cheese blends, development and imple- of the organization prior to that. with Hitachi and also held a position with Carl Crabill has accepted the newly mentation of a frozen pizza-to-market Shortly following the announcement of Toshiba, giving him considerable controls created position of western territory strategy in Asia and the United States to a plant expansion, Agropur Ingredients, automation experience. manager for Membrane Process & Con- include supply chain, logistics, packaging, La Crosse, Wis., has revealed the creation Léa Vitali has been brought on board trols (MP&C), Edgar, Wis. Crabill has shipping, fi nancing as well as taking part in of a new director of contract manufactur- as the new assistant for trade and econom- had a membrane career spanning 23 day-to-day operations. Reddy is founder and ing role within the ingredients business ics for the European Dairy Association. years, working for Desal, Osmonics and president of American Dairy and Food structure. Rob Hollnagel Jr. has been Vitali is replacing Daniel Reichert as he Parker Hannifi n. For MP&C Crabill will Consulting Laboratories and Interna- with the company since 2004 and has moves on to explore a new career path in be responsible for continuing the expan- tional Media and Cultures Inc., Denver. taken the position. the United Kingdom. Vitali has a back- sion of the company’s membrane systems U.S. Commodity Futures Trading Associated Wholesalers Inc. (AWI), ground in European studies and event and process equipment in the western Commission (CFTC) Chairman Timothy Robesonia, Pa., recently announced the coordination. United States. Massad has announced his staff hires as retirement of president and CEO J. Chris- Kelvin Wickham, currently vice Nu-Tek Food Science, Minnetonka, he starts his chairmanship. Clark Ogilvie topher Michael after 41 years of service to president of Greater China at Fonterra Minn., has announced Brian Boor’s suc- will serve as chief of staff. Ogilvie comes AWI. Matthew Saunders, former whole- Co-operative Group Ltd., Auckland, cession to president and COO. Boor will from the staff of the House Agriculture sale executive, has been named president New Zealand, will take up the newly cre- oversee day-to-day operations. He previ- Committee and U.S. Rep. Collin Peterson and CEO of AWI effective immediately. ated position of managing director, global ously served as senior vice president of (D-Minn.). Ogilvie is a veteran of three Michael will remain with AWI as chair- ingredients. Wickham, who assumes his sales and business administration for the farm bills and two CFTC reauthorizations. man emeritus to oversee the transition. role Aug. 1, has more than 25 years of company. Prior to joining Nu-Tek Food Sci- In addition, Jonathan Marcus will act as Saunders joined AWI as executive vice experience in the dairy industry. Earlier ence, he served as senior vice president of general counsel; Cory Claussen as director president and COO in 2012. He previously in his career at Fonterra, he was manag- global sales and customer operations for of legislative affairs; Lawranne Stewart served at Merchants Distributors Inc. and ing director of global trade, overseeing Olam International’s Spices and Vegetable as interim senior counsel; and Steven Supervalu. the GlobalDairyTrade auction platform. Ingredients unit. He also spent six years Adamske as director of public affairs. CMN

For more information please visit www.sartoricompany.com

Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — July 25, 2014 PEOPLE

2014 American Dairy Science Association Awards recognized at Joint Annual Meeting

KANSAS CITY, Mo. — The 2014 Ameri- ogy Center at California Polytechnic in the area of forage production, pro- awarded the 2014 Journal of Dairy can Dairy Science Association (ADSA) State University. cessing, storage or utilization, has been Science Most-Cited Award in Nutrition, Awards were recognized at this year’s The Cargill Animal Nutrition Young awarded to Dr. David Combs. Combs is Feeding and Calves. Hristov was given Joint Annual Meeting of the ADSA and Scientist Award has been received by currently a professor in the Department the award for a paper titled “Effects of American Society of Animal Science, Dr. Heather Dann, a research scientist of Dairy Science at the University of lauric and myristic acids on ruminal which took place July 20-24 here at the at the William H. Miner Agricultural Wisconsin-Madison. fermentation, production and milk Kansas City Convention Center. Research Institute in Chazy, N.Y. The Dr. Joseph Hogan has been an- fatty acid composition in lactating dairy Dr. Randy Shaver is the 2014 recipient Cargill Animal Nutrition Young Scien- nounced as the winner of the Elanco cows.” of the American Feed Industry Award. tist Award was created to recognize Award for Excellence in Dairy Science. Dr. Kristen Reyher has been awarded The award recognizes an individual outstanding research by young dairy Hogan is a professor and associate chair the 2014 Journal of Dairy Science Most- who has made a worthy contribution to production scientists during the fi rst at Ohio State University. Cited Award in Physiology and Manage- research of dairy cattle nutrition within 10 years of their professional career. The ADSA Foundation Scholar Award ment. Reyher was given the award for the 10 years immediately prior to the ADSA has announced Dr. Normand in Dairy Production, created to recog- a paper titled “The National Cohort of year of the award. Shaver’s research St-Pierre as the 2014 recipient of the nize a young scholar from the production Dairy Farms — A data collection plat- program has focused on applied nutri- DeLaval Dairy Extension Award. The division of their potential in research form of mastitis research in Canada.” tion of lactating dairy cattle. award was created to recognize out- and educational leadership, and to The J. L. Lush Award in Animal The Alltech Inc. Graduate Student standing achievements in dairy exten- identify critical issues infl uencing the Breeding was given to Dr. Les Hansen Paper Publication Award recognizes sion. St-Pierre is an extension specialist future of the dairy industry, was awarded to recognize outstanding research in a graduate student who has published in dairy cattle management at Ohio State to Dr. Todd Bilby. Bilby is currently a animal breeding. Hansen has conducted a paper in the Journal of Dairy Sci- University. dairy technical services manager with research in dairy cattle breeding at the ence. Dr. Rachel Campbell Mertz was Dr. Donald Palmquist has received Merck Animal Health. University of Minnesota for 33 years. announced as the 2014 recipient for the ADSA Distinguished Service Award. The purpose of the ADSA Fellow ADSA announced Dr. Trevor DeVries her paper “Cold enzymatic bleaching The award was created to recognize Award is to recognize Dairy Foods Divi- as the 2014 recipient of the Lallemand of fl uid whey.” unusually outstanding and consistent sion and Production Division members of Animal Nutrition Award for Scientifi c Dr. Phillip Tong was awarded the 2014 contributions to the welfare of the ADSA who have rendered distinguished Excellence in Dairy Nutrition. The award ADSA Award of Honor, which was created dairy industry. Palmquist is a professor service to the dairy industry for 20 years was created to stimulate and recognize to recognize unusually outstanding and emeritus in the Department of Animal or more. This year, Dr. Bill Aimutis, Dr. outstanding achievement in research consistent contributions to the welfare Sciences at Ohio State University. Tom Jenkins, Dr. Ellen Jordan and Dr. and teaching by scientists during the of the association. Tong is director and The DuPont Pioneer Forage Award, Nagendra Shah were all awarded an fi rst 10 years post-graduation. DeVries professor of the Dairy Products Technol- which recognizes outstanding research ADSA Fellow Award. is an associate professor in the Depart- Jessica Hammerand, a student ment of Animal and Poultry Science at at Iowa State University, is the 2014 the University of Guelph, Kemptville recipient of the Genevieve Christen Campus. INTRODUCING Distinguished Undergraduate Student Dr. Eduardo Souza Ribeiro has Award. The award was created to recog- received the National Milk Producers SHRINK BAG nize distinguished undergraduates who Federation Richard M. Hoyt Award, SMART PACKS! have shown leadership, achievement which recognizes research efforts with GET THE SIZE YOU NEED, THE QUANTITY YOU WANT and involvement. direct application to problems of the The Hoard’s Dairyman Youth De- U.S. dairy industry. Ribeiro is currently AND SAVE MONEY! velopment Award was given to William a doctorate student in the animal mo- M. Graves for signifi cant involvement in lecular and cellular biology program at dairy-related youth activities. Graves is the University of Florida. a professor at the University of Georgia. Dr. Bill Mahanna has been awarded Dr. Kayanush Aryana is the 2014 re- the Nutrition Professionals Inc. Applied cipient of the International Dairy Foods Dairy Nutrition Award, created to stimu- Association Research Award in Dairy late and recognize outstanding achieve- Food Processing, an award created to ment in research, teaching, extension recognize individuals whose research or industry in applied dairy nutrition. fi ndings have allowed dairy foods pro- Mahanna has worked at Pioneer for cessors to develop new products and to 27 years, most recently as the global AS LOW AS make a signifi cant improvement in the nutritional sciences manager. $29.00 quality, safety or processing effi ciency of ADSA has announced Dr. Amin PER BOX OF 250 BAGS dairy foods. Aryana is the Doyle Chamber Ahmadzadeh as the 2014 recipient of Endowed Professor in Animal Sciences the Purina Animal Nutrition Teaching • BUNZL EXCLUSIVE and a professor in dairy foods technology Award in Dairy Production. The award • 250 SHRINK BAGS PER PACK at Louisiana State University’s School of was created to recognize outstanding Animal Sciences. teaching of undergraduate students in • BOXES EASILY FIT AT YOUR WORK STATION Dr. Aziz Homayouni has been award- dairy science. Ahmadzadeh is a professor • UNIQUE DISPENSING SYSTEM REDUCES WASTE ed the 2014 Journal of Dairy Science in the Department of Animal and Vet- Most-Cited Award in Dairy Foods. The erinary Science the University of Idaho. Bunzl Processor Division... your Authorized Distributor of Genuine award was given to Homayouni for a Cryovac® Shrink Bags, Forming & Non-Forming Web Films and Dr. Jeffrey Dahl has been awarded other Cryovac® packaging products! paper titled “Effect of probiotic yogurt the West Agro Inc. Award for outstand- containing Lactbacillus acidophilus ing research of milk quality. Dahl is a and Bifi dobacterium lactis on lipid Call or scan for your FREE copy of our professor and chair in the Department Flexible Packaging Catalog. profi le in individuals with type 2 diabetes of Animal Sciences at the University of mellitus.” Florida. Dr. George Wiggans has been Dr. Juan Loor is the 2014 recipi- 800.456.5624 awarded the 2014 Journal of Dairy ent of the Zoetis Physiology Award. Science Most-Cited Award in Genetics The award was created to recognize 528 E. 19th Avenue and Breeding. Wiggans was given the North Kansas City, MO 64116 outstanding research in dairy cattle 800-456-5624 award for a paper titled “The genomic physiology. Loor is an associate pro- www. KOCHSUPPLIES. com evaluation system in the Unites States: fessor in the University of Illinois Past, present and future.” Department of Animal Sciences and For more information please visit www.kochsupplies.com Dr. Alexander Hristov has been Division of Nutritional Sciences. CMN

Dairy Research Institute 2014 New Product Competition results announced at ADSA JAM

KANSAS CITY, Mo. — The Dairy Re- cream or cheese sauces. It is available search Institute announced its results in garlic herb and smoky chipotle fla- of the 2014 New Product Competition vors, and each serving offers 10 grams at this year’s Joint Annual Meeting of of protein and 8 percent of the Daily the American Dairy Science Associa- Value (DV) for calcium. tion and American Society of Animal Iowa State University’s Oodlebar Science, which took place July 20-24 took third place in the competition here at the Kansas City Convention and is a vanilla-flavored ice cream bar Center. with peanut butter cookie dough. It This year’s competition focused contains 15 grams of protein, 22 grams on developing a new dairy or dairy- of carbohydrate, 7.5 grams of fat and 30 based product that appeals to the percent of the DV for calcium. Oodle- baby-boomer population. A criteria bars are comprised of 69 percent dairy Photo courtesy of Dairy Research Institute NEW PRODUCT COMPETITION WINNERS — The Dairy Research Institute selected teams from for this year’s competition was that ingredients, including low-lactose Ohio State University, North Carolina State University and Iowa State University for its top prizes in the product must be a good source milk protein isolate, heat-stable whey the 2014 New Product Competition, announced this week at the Joint Annual Meeting of the Ameri- of protein to help the generation protein concentrate and cream. CMN can Dairy Science Association and American Society of Animal Science. maintain bone and muscle strength to support an active, health-conscious lifestyle as they age. SUCCESS STORIES The six student teams chosen to compete created higher-protein foods for a range of eating occasions, including snacks, appetizers, beverages, dips, spreads and desserts. A panel of judges representing experts from across the dairy industry evaluated the student teams on the merits of a final report, webinar presentation and the product. They selected the top three winning teams. A combined $16,000 in cash prizes has been awarded to the winning teams: $8,000 for first place, $5,000 for second place and $3,000 for third place. Taking first place this year was The Ohio State University’s Trifle Au Lait. The product contains tiers of flavored pudding, spongy vanilla cake HOWAVEMAG and whipped cream, topped with a sprinkle of crushed pistachio nuts. CHEESE FORMER Each trifle is made of 64 percent dairy ingredient and contains 10 grams of ELIMINATED dairy protein and 12 grams of total protein. WASTE Second place was earned by North Carolina State University’s Nostima — and increased a lowfat, high-protein complement designed to replace mayonnaise, sour YIELDS

A TRUE STORY: A few years ago, we met a cheese maker who lamented how much waste he had EVENTS from the off-cuts of his cheese block slicing and cutting processes. Some of this cheese could be shredded, but that solution did not work for all of his varieties. He came to Reiser with the request to reform the cheese scrap so that he could eliminate waste and increase yields. EWCBA hosting Reiser put its engineers to work and after extensive testing they developed the Vemag Cheese Block Former. The Vemag tailgate party was able to take the cheese pieces and reform them into usable cheese blocks. The USDA Dairy Accepted Vemag GRAND CHUTE, Wis. — The Eastern features a powerful double-screw pump which compacts and Wisconsin Cheesemakers and But- transports the cheese extremely gently and without smearing. termakers Association (EWCBA) will An Extruder attachment gives the reformed block its shape, and a cut-off device controls the length of the block while be holding its annual summer outing ensuring exact-weight portions and clean, even edges. Our Aug. 27. solution helped the cheese maker repurpose his cheese scrap, EWCBA will host a tailgate party at eliminate his waste, and increase his profitability. the Timber Rattlers’ baseball game on the club level of the stadium. The event THE VEMAG PRODUCES PERFECTLY FORMED CHEESE BLOCKS begins at 4 p.m. and a buffet dinner will open at 5:30 p.m. www.reiser.com Registration is due by Aug. 15, and Reiser Canton, MA • (781) 821-1290 cost is $40 per person, or $25 for children Reiser Canada 10 years and younger. Burlington, ON • (905) 631-6611 For more information contact 2014 Barb Henning, EWCBA, at 920-894- 3924 or [email protected]. CMN For more information please visit www.reiser.com

Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS

In Illinois, raw milk advocates say yogurt, pudding, ice cream and frozen Dairy Cares garden party raises $126,000 that new raw milk regulations under yogurt made from unpasteurized milk. DE PERE, Wis. — Dairy Cares, a is based in Milwaukee and serves 40 consideration could put some of the Canada’s FDA counterpart, Health non-profi t organization supported by locations throughout Wisconsin. state’s raw milk producers out of busi- Canada, earlier this week issued an members of Wisconsin’s dairy industry, “At the core of Dairy Cares are ness. Currently the unlicensed on-farm information update warning that recently raised $126,000 for Children’s Wisconsin dairy farm families and the sale of raw milk is legal in the state. Canadians should not drink raw or Hospital of Wisconsin at the fourth an- businesses that support our way of A dairy workgroup under the Illinois unpasteurized milk — especially chil- nual Dairy Cares garden party July 19. life,” says Jim Ostrom, dairyman and Department of Public Health has pro- dren, pregnant women, older adults A check, representing the group’s co-founder of Dairy Cares. “We could not posed regulations that would require and people with weakened immune largest donation to date, was presented be more proud to give back on behalf of those who produce and sell raw milk systems, since they are at a higher risk to the hospital on behalf of Dairy Cares’ the dairy community in such a generous for human consumption to obtain a of developing food poisoning. supporters, which include both corporate way to the Children’s Hospital.” permit and undergo regular inspections “Some Canadians may believe that and individual sponsors. Combined with The garden party, hosted at the and testing. The proposed regulations pasteurization harms milk and that raw the previous three years, Dairy Cares has Ostrom home near De Pere, Wis., would prohibit unlicensed producers milk is a safe and healthier alternative,” raised a total of more than $300,000 for drew more than 300 guests and from giving milk away to guests at their Health Canada says. “However, raw the state-of-the-art medical center that 86 sponsors this year. CMN farms as well as prohibit herdshares milk can contain dangerous bacteria and distribution of raw milk through that could make you and your family CSAs unless the producer is in Grade seriously sick.” A compliance. Since Health Canada made pasteuri- RAW to misdemeanor charges that included • National authorities zation mandatory in 1991, the agency illegally selling raw milk and raw milk FDA continues to warn consumers says, the number of food poisoning Continued from page 1 products. Minnesota law allows raw milk about the dangers of raw milk. During outbreaks has dramatically gone down. to be sold on-farm but not elsewhere. June Dairy Month, FDA on its website Cheeses are the only dairy products Market News.) He was acquitted on Following his plea in 2012, Hartmann reiterated and updated its warning that in Canada that can be made from raw three other counts related to selling was fi ned $585 and sentenced to six consuming raw milk can put people milk as long as they meet specifi c re- raw milk and other food items without months of unsupervised probation. In at risk for serious illnesses such as quirements. a license. 2010, the Minnesota Department of Listeria. Meanwhile, the United Kingdom’s The Court of Appeals’ decision, fi led Health linked Hartmann’s raw milk “Most milk and milk products sold Food Standards Agency currently is July 17, upholds the original conviction products to an E. coli outbreak as well commercially in the United States considering new proposals for the sale and concludes that “the circuit court as other reported illnesses. contain pasteurized milk or cream, or of raw milk that could include wider ac- properly prohibited Hershberger from • Revising raw milk laws the products have been produced in a cess, including vending machine sales. collaterally attacking the factual basis Other states are revising or consid- manner that kills any dangerous bac- The proposals, published earlier for issuance of the holding order, that ering revisions to laws concerning raw teria that may be present,” FDA says. this month, follow an extensive review the circuit court properly prohibited milk access. In Vermont, a law that “But unpasteurized milk and products of the UK’s current raw milk controls Hershberger from introducing into allows delivery of raw milk at farmers’ made from unpasteurized milk are sold and a public consultation launched in evidence an unredacted version of markets took effect July 1. Act 149 and may be harmful to your health.” January. The review found that current the holding order, and that the circuit changes the law to establish weekly Among FDA’s guidelines on milk controls are managing the potential court’s evidentiary rulings did not deny rather than daily allowances for raw and milk products that are OK to eat risks associated with drinking raw milk. Hershberger his asserted constitutional milk sales. Tier 1 producers now will be are: pasteurized milk or cream; hard There also was strong support from right to present a defense.” able to sell 87.5 gallons of raw milk per cheeses such as Cheddar and extra hard existing consumers and producers for Meanwhile, a Minnesota judge re- week, and Tier 2 producers will be able grating cheeses such as Parmesan; soft continued, wider and controlled access cently dismissed a probation violation to sell up to 280 gallons per week. The cheeses, cream cheese, cottage cheese to raw milk. charge against Gibbon, Minn., farmer new law also allows Tier 2 producers to and Ricotta made from pasteurized Selling raw milk from vending ma- Michael Hartmann. Earlier this year deliver raw milk to their customers at milk; and yogurt, pudding, ice cream and chines placed in retail stores currently is Sibley County District Court Judge Erica farmers’ markets, though these deliver- frozen yogurt made from pasteurized not allowed, though they can be placed MacDonald ruled that Hartmann had ies can only be to customers who have milk. Listed as “unsafe to eat” are un- on farm premises. The proposals cover continued to sell raw milk away from previously visited the farm to become pasteurized milk or cream; soft cheeses England, Wales and Northern Ireland. his farm after he pleaded guilty in 2012 an established customer. made from unpasteurized milk; and Sale of raw milk is banned in Scotland. “Throughout this review process we have sought to balance consumer protection with consumer choice,” says The Standard of Excellence Steve Wearne, head of policy at the in Cheesemaking Equipment BlockBlock FormersFormers Food Standards Agency. “It is clear that the current raw milk regulations have 20 - 60 ppoundound worked well to control the risks from Block Formers flexibilitflexibilityy raw milk. We are not advising that these controls should be removed completely as they are necessary for continued Cheese Vats consumer protection. However, we believe there is the opportunity for us to make changes which balance mod- Cottage Cheese Vats est liberalization of sales with controls on production that ensure continued consumer protection.” Draining/Salting Belts On Wednesday, the Food Standards Agency decided to maintain the current Curd Tables regulations while further evidence is gathered to allow its board members to make a fi nal decision on whether to Process Engineering revise the rules. The board concluded that additional evidence was required on risks from specifi c pathogens and said a fi nal decision should not be made until the European Food Safety Innovative process solutions, engineered right. USA . The Netherlands . New Zealand Authority has delivered the fi ndings of / +1 (320) 231-2210 www.relco.net its own review of the risks from raw milk, For more information please visit www.relco.net which is expected in December. CMN

Western United Dairymen to host Margin Protection Program informational workshops

MODESTO, Calif. — Western United enough in understanding the program Dairymen (WUD) will host a series of details and how it can affect their operation informational workshops in August on the to make the participation decision that is new Margin Protection Program, which is best for them.” part of the 2014 Farm Bill signed into law Participation in the Margin Protection earlier this year. Program is voluntary. The workshops will There will be 11 workshops held cover how the program works; how the throughout August at dates and locations program would have performed in previous to be announced soon. The ﬁ rst workshop years; what this means for California dairy is set for Aug. 11 in Orland, Calif. producers; pros and cons of the program; “This is a tool that will be available to all available resources to producers; and will U.S. dairy producers,” says Tom Barcellos, include a question and answer period. president, WUD. “WUD wants to ensure For more information go to www. California dairymen are comfortable westernuniteddairymen.com. CMN CWCBA Annual Golf Outing set for Sept. 10 MARSHFIELD, Wis. — The Central Wis- A happy hour will follow golﬁ ng, begin- consin Cheesemakers & Buttermakers’ ning at 4:30 p.m., with a banquet kicking (CWCBA) Annual Golf Outing will take off at 5:30 p.m. The cost of golf and the place Sept. 10 here at Holm’s Riveredge banquet is $120 per person, and $25 per Golf Course. person for the banquet only. Registration begins at 10:30 a.m. and CWCBA is accepting sponsors at attendees are welcome to a hamburger $100 per hole, assistance in sponsor- and brat bar before the shotgun start at ing lunch and cash donations to be noon. The outing is in scramble format used for prizes. For more informa- with four-person teams. There will be tion contact Tayt Wuethrich, Grass- prizes awarded at different holes. land Dairy, at 715-267-5183. CMN UW-River Falls hosting Pasteurization for Trained Operators course Oct. 16-17 RIVER FALLS, Wis. — The University of HTST pasteurization components, record- Wisconsin-River Falls (UWRF) is hosting ing chart information, seal placement and a Pasteurization for Trained Operators the procedure for a broken seal. course Oct. 16-17 at the Regional Devel- Upon completion of the course a opment Institute building on the UWRF challenge exam will be given. Successful campus. The event is sponsored by the completion of the exam will meet ATCP UWRF Falcon Foods Dairy Plant. 80.40, Wisconsin Administrative Code for The two-day course provides an in- trained pasteurizer operator personnel. depth review and training session for The fee is $400 for the course, and it is lim- pasteurizer operators. Covered during the ited to 35 registrants. For more information course will be raw milk microbiology, time visit www.uwrf.edu/ANFS/dairyprocessing For more information please visit www.ancofoods.com and temperature relationships, vat and workshops/pasteurization.cfm. CMN Food Microbiology Symposium being held at St. Cloud

ST. CLOUD, Minn. — St. Cloud State University (SCSU) will be hosting its third annual Food Microbiology Symposium Sept. 22-24, here at the SCSU campus. The three-day symposium kicks off with a social hour Monday night, offering a chance to network. A reception will take place Tuesday evening. Topics covered at the symposium include: the latest in food safety, practical applications, surveillance and identifi cation, E. coli and Listeria testing and a case study exploring the effi cacy of pathogen indicators. The early bird rate is $600 and is due by 4 p.m. Aug. 8. The regular rate is $700 and is due between 4 p.m. Aug. 8 and 4 p.m. Aug. 29. Non-profi t, academic and government rates are also available. For more information or to register go to www.stcloudstate. edu/cose/fms/registration. CMN For more information please visit www.ivarsoninc.com Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS

June U.S. licensed cheese imports up 13 percent; half-year total remains consistent WASHINGTON — U.S. cheese imports million pounds, up 5 percent from the June licensed Cheddar imports totaled Licensed imports of other cheese not- subject to licensing requirements totaled fi rst half of last year. 665,306 pounds, up 27 percent from the pre- specifi cally-provided-for (NSPF) totaled 13.4 percent in June, up 13 percent, Imports of Italian-type cheeses subject vious June. The half-year total for licensed 5.7 million pounds in June, up 18 percent according to the latest data released to licensing requirements totaled 1.3 mil- Cheddar imports was 5.2 million pounds, from June 2013. January-June licensed by USDA’s Foreign Agricultural service. lion pounds in June, up 31 percent from a up 19 percent from the 2013 half-year total. imports of other cheese NSPF totaled 31.8 The half-year total for licensed cheese year ago. Year-to-date licensed imports of Licensed imports of processed Gruyere million pounds, down 4 percent from the imports is 73.9 million pounds, down these cheeses totaled 4.7 million pounds, totaled 634,788 pounds in June, up 35 fi rst six months of last year. less than 1 percent from January-June down less than 1 percent from the 2013 percent from a year earlier. January-June June licensed imports of other lowfat 2013. (The fi gures released by USDA half-year total. licensed imports of processed Gruyere cheese NSPF totaled 11,239 pounds. None are in kilograms; Cheese Market News June Edam and Gouda imports sub- totaled 2.2 million pounds, down 5 percent of this type of cheese was imported in June has converted the data to pounds by ject to licensing requirements totaled from the fi rst six months of last year. 2013. January-June licensed imports of multiplying by 2.2046.) 924,424 pounds, down 23 percent from Imports of Blue mold cheeses subject other lowfat cheese NSPF totaled 20,849 Licensed imports of Swiss and Em- June last year. January-June Edam and to licensing requirements totaled 515,374 pounds, up 29 percent from the half-year menthaler with eye formation totaled Gouda imports subject to licensing re- pounds in June, up 19 percent from June total last year. 3.6 million pounds in June, up 6 percent quirements totaled 5.5 million pounds, 2013. Year-to-date licensed imports of these June licensed butter imports totaled from June 2013. January-June licensed down 6 percent from the same period cheeses totaled 2.5 million pounds, down 7 1.2 million pounds, up 89 percent from imports of these cheeses totaled 22.0 last year. percent from the fi rst half of 2013. June 2013. January-June licensed butter imports totaled 8.1 million pounds, up 73 percent from the fi rst half of 2013. Imports of butter substitutes subject to licensing requirements totaled 83,839 pounds in June, down 88 percent from June 2013. The half-year total of licensed imports of butter substitutes was 536,558 pounds, down 83 percent from the fi rst six months of 2013. The January-June total for imports of high-tier cheese and other dairy products The String Cheese was 15.0 million pounds, up 16 percent from January-June 2013. At the half-year point, Italian-type cheeses lead the high-tier imports at 6.8 million pounds, up 6 percent from the fi rst six months of 2013. This is followed by other cheese NSPF, which totaled 3.2 million pounds of imports through June, up 23 percent from imports of these Specializing in Private Label and Retail cheeses for the fi rst half of 2013. CMN

At Baker Cheese, we can provide the freshest France’s Charolais string cheese available in any size package and given PDO status quantity. If you’re looking for 1 ounce singles, individually wrapped retail packages or retail BRUSSELS, Belgium — The European bulk packaging, look no further. We are a 100 Commission recently entered the name “Charolais,” a French cheese made with percent turnkey operation which takes pride raw goat’s milk, into its register of pro- in our high-quality string cheese, exceptional tected designations of origin (PDO) and customer service and our ability to maintain » Quality and Freshness protected geographical indications (PGI). an efficient, flexible production environment Charolais PDO is made from raw, » Long Shelf Life full-fat, lightly renneted goat’s milk. It is capable of fulfilling your every need. » Fast Turnaround obtained from a lactic curd and has a ver- » Custom Packaging tical cylindrical shape, is slightly convex Whether you’re a small, local distributor and has a cream-colored, fi rm and smooth or a large, nationally recognized brand, paste. It is covered with geotrichum mold, and marks of blue penicillium may appear call us today at 920.477.7871 and discover during the ripening process. how we can put over 90 years of experience The feeding of goats that produce to work for you. milk for the cheese is based on a grazing system, with fodder sourced exclusively from a defi ned geographical area and a minimum grazing period of 120 days. The milk must be produced and cheese manufactured and ripened in specific areas in France, including cantons and municipalities within Al- lier, Loire, Rhône and Saône-et-Loire. Surrounding the town of Charolles, the geographical area for Charolais is a hilly region with the Auvergne mountains ST. CLOUD, WI 53079 s 920-477-7871 s F: 920-477-2404 to the south and Morvan massif to the north. The fact that goats are fed on grass and fodder from pastures with a wide diversity of plant species within this geographical area contributes to the rich For more information please visit www.bakercheese.com aromas and color of Charolais. CMN

NPD Group says U.S. consumers continue Gunn’s Hill wins Young Entrepreneur Award to be less concerned with sodium intake MONTREAL — The Business Devel- prise that creates jobs and economic activity opment Bank of Canada (BDC) has and drives a small community forward.” CHICAGO — As FDA prepares to issue and dietary guidelines, consumers are announced that Canadian voters have Ysselstein’s project involves the con- voluntary sodium guidelines for food choosing to focus on what they deem chosen Shep Ysselstein, owner of Gunn’s struction of a 2,000 square-foot, climate- manufacturers and restaurants, food important.” Hill Artisan Cheese, Woodstock, Ontario, controlled curing and aging extension to market research by The NPD Group, According to the recent NPD report, as the winner of the 2014 BDC Young En- the current building that will allow the a global information company, fi nds “The Future of Eating: Who’s Eating What trepreneur Award and $100,000 toward company to double its annual production that U.S. consumers are less concerned in 2018?,” in the next fi ve years use of his operation. of cheese to 60,000 kilograms. about their sodium intake, and their foods with special label codes like low “I congratulate Shep on winning the “Winning the BDC Young Entrepreneur consumption of foods with a low sodium sodium/salt free, low/reduced, fat/no fat, 2014 BDC Young Entrepreneur Award,” Award contest means a lot to our business or no salt label is declining and will or whole grain/made with whole grain is says Michel Bergeron, senior vice president, and to the local dairy economy,” says Yssel- continue to decline in the future. The expected to decline across every genera- marketing and public affairs, BDC. “His stein. “We plan to use the $100,000 prize to decreasing concern is in spite of many tional group, except Generation Z, ages business illustrates how an entrepreneurial accelerate the growth of our business. We U.S. consumers regularly eating above 0-23, who are still learning about foods vision can create real opportunities for any also hope this boost will put us on track for the government recommended daily and nutrition. The percent of annual industry, anywhere in Canada. Gunn’s Hill is a future national expansion, so we can start sodium intake. consumption of foods with a low sodium more than a cheese plant; it’s a rural enter- selling our products across Canada.” CMN More than 60 percent of the popula- or no salt label is expected to decline by tion is still trying to cut down on or avoid 1 percent in 2018 vs. 2013. Kerry opens new center in South Africa sodium in their diets, but the percentage “The challenges in getting Ameri- interested in doing this has declined cans closer to the guidelines are multi- DURBAN, South Africa — Kerry Group “With over 1 billion euros of Kerry Group from 68 percent in 2010 to 64 percent faceted. Salt is an important ingredient PLC, a global ingredients and fl avors and revenue in developing markets, we are fi rm- in 2013. Thirty-nine percent of adults in making foods taste good. Simply consumer foods group, recently opened a ly focused on our developing markets growth looked for sodium content on nutrition removing sodium from foods and/or bev- new Kerry Regional Development and Ap- strategy,” McCarthy says. “Our customers labels, down from 41 percent in 2010, erages will likely be met with consumer plication Center in Durban, South Africa. are signifi cantly broadening their presence according to NPD’s research. resistance,” Seifer says. “Eating habits Stan McCarthy, chief executive, Kerry in such fast growing markets — hence the “People are paying less attention are diffi cult to change unless a change is Group, says the new center will serve as a strategic importance of our new Regional to the basics on nutrition labels like required because of a health condition. platform to expand the group’s presence Development and Application Center in sodium, calories, fats, and carbs, and If food manufacturers and foodservice in Africa, capitalizing on sectoral growth Durban. The new center will work closely more attention to sugar and protein,” operators are able to reduce the sodium opportunities in Sub-Saharan Africa and with the Kerry’s Global Technology and says Darren Seifer, food and beverage in foods and still make them taste as meeting the requirements of Kerry custom- Innovation Center for Europe, the Middle industry analyst, NPD. “Regardless of good, inroads will be made in reduc- ers in what is the second-fastest growing East and Africa markets, which is cur- the available nutritional information ing U.S. consumers’ salt intake.” CMN region of the world. rently under construction in Ireland.” CMN

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FOR MORE INFORMATION, CONTACT: RAY KOHL at (724) 940-1785 Located 1.5 Miles North of Charm - 5060 State Route 557 :: Millersburg, Ohio 330-893-2500 View our Cheeses on-line at babyswiss.com

For more information please visit www.hadencustance.com For more information please visit www.babyswiss.com

Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS

YO2GO yogurt bar to debut at this year’s Great New York State Fair UC Davis: California SYRACUSE, N.Y. — New York Agricul- Beginning Aug. 21, YO2GO will offer Cornell dairy herd and supplies dairy ag faces greatest ture Commissioner Richard A. Ball and visitors regular vanilla and Greek yogurt products to the Cornell campus. water loss ever Acting State Fair Director Troy Waffner as well as a number of different toppings, In May 2014, New York Gov. Andrew recently announced that a New York including black cherries, blueberries, M. Cuomo announced that, for the DAVIS, Calif. — A new report from the yogurt bar, YO2GO, will debut at the 2014 strawberries, pineapple, peaches, second year in a row, New York is the University of California, Davis, shows Great New York State Fair. YO2GO will mangos, carrots, celery, granola and “yogurt capital of the nation.” Prelimi- that California agriculture is weather- occupy 40 feet of space in the New York dark chocolate bits. The yogurt will be nary data indicate that in 2013, New York ing its worst drought in decades due to State Fair’s Dairy Products Building and served in a parfait-style presentation. produced 741 million pounds of yogurt, groundwater reserves. The study found provide consumers with two different Lowfat cottage cheese also will be avail- up from 695 million pounds in 2012. As that the drought — the third most se- styles of yogurt — regular vanilla and able at YO2GO, as New York also is the conﬁ rmed by USDA’s National Agricul- vere on record — is responsible for the Greek — both made with 100-percent largest producer of cottage cheese in tural Statistics Service (NASS), New greatest water loss ever seen in California New York milk. the United States. York was the top-ranked yogurt producer agriculture. “New York State is the No. 1 producer Yogurt at YO2GO will come from in 2013 as well as in 2012. For the entire Groundwater pumping is expected of yogurt in the entire country, and this Cornell University’s new licensed dairy country, NASS reported total yogurt to replace most river water losses, with year we are pairing this world-class plant. The state-of-the-art dairy process- production of 4.7 billion pounds for 2013, some areas more than doubling their homegrown product with the largest ing plant supports dairy foods teaching, up from 4.4 billion pounds in 2012. New pumping rate over the previous year, the agritourism hot spot in the entire state — research and extension programs, pro- York accounted for 15.7 percent of total study says. More than 80 percent of this the Great New York State Fair,” Ball says. cesses milk and milk products from the U.S. yogurt production in 2013. CMN replacement pumping occurs in the San Joaquin Valley and Tulare Basin. “California’s agricultural economy overall is doing remarkably well, thanks mostly to groundwater reserves,” says Powder Processing Solutions Jay Lund, co-author and director of the UC Davis Center for Watershed Sciences. Tetra Pak’s proven technologies provide “But we expect substantial local and optimized performance, uniform product regional economic and employment im- quality and gentle product treatment. pacts. We need to treat that groundwater well so it will be there for future droughts.” According to the study, if the drought continues for two more years, groundwater reserves will continue to be used to replace surface water losses. Pumping ability will slowly decrease, while costs and losses will slowly increase due to groundwater depletion. “We have to do a better job of managing groundwater basins to secure the future of agriculture in California,” says Karen Ross, secretary, California Department of Food and Agriculture. “That’s why we’ve developed the California Water Action Plan and a proposal for local, sustainable groundwater management.” To forecast the economic effects of the drought, the UC Davis researchers used computer models, remote satellite sensing data from NASA, and the latest estimates of State Water Project, federal Central Valley Proj- ect and local water deliveries and groundwater pumping capacities. CMN RT Dygert authorized to use 3-A sanitary standards symbol MINNEAPOLIS — RT Dygert, an O-Ring and seals provider, has introduced seven additional materials to its lineup that qualify for the 3-A Symbol by 3-A Sanitary Standards Inc. The company meets Standard 18-03 for “Multiple Use Rubber and Rubber- Like Materials,” and includes one nitrile Contact us: rubber (black), two Viton (one black (320) 485-4401 and one green), one ethylene propylene [email protected] diene monomer (grey) and three silicones (translucent). Tetrapak.com/cheese RT Dygert says the 3-A designation supplies continue to meet sanitary standards Tetra Pak, , and PROTECTS WHAT’S GOOD are trademarks for protecting food from contamination. belonging to the Tetra Pak Group. For more information about RT Dygert’s 3-A certiﬁ ed products, visit www.rtdygert. For more information please visit www.tetrapak.com/cheese com/3-a-sanitary-compounds. CMN Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com July 25, 2014 — CHEESE MARKET NEWS® 21 CLASSIFIED ADVERTISING

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Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 22 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS

AGING enhance the quality of the products Combined cheese ads down 10 percent Murray’s sells. Continued from page 1 following July 4th holiday, AMS reports Murray’s caves now are in Long switching from wood there is some loss of Island City, Queens, N.Y. The company WASHINGTON — Advertising of dairy cheese blocks had a weighted average fl avor contribution from the wood itself. built those caves last year. products was mostly lower following the advertised price of $4.99, down from “The primary driver of that change “We think of the caves as a representa- 4th of July holiday period, and combined $8.15 two weeks earlier and $5.42 one was effi ciency and ease of handling,” tion of our commitment to honoring the cheese ads were down 10 percent, ac- year ago. he notes. craft of each cheesemaker,” Ralph says. cording to the latest biweekly National AMS says natural varieties of 8-ounce Gouda, for example, is aged on “All of our caves were designed to Dairy Retail Report released Thursday cheese shreds this week had a weighted specially-made plastic forms in the combine modern technology with old by USDA’s Agricultural Marketing Ser- average advertised price of $2.33, down company’s sandstone caves. world knowledge,” he notes. “We rely on vice (AMS). from $2.58 two weeks earlier but up from “The caves are unique and very humidifi ers regulated by sensors to aid in AMS says this week national con- $2.24 one year earlier, while 1-pound clean,” Jirik says. “They have a natural humidity retention. Our porous cement ventional varieties of natural cheese in cheese shreds had a weighted aver- temperature of about 52 degrees Fahr- walls are breathable and work to promote 8-ounce blocks had a weighted average age advertised price of $4.63, up from enheit and relative humidity of about each cave’s microbial community.” advertised price of $2.57, unchanged $3.23 two weeks earlier and $3.71 one 98 percent.” Low velocity fans round out the from two weeks earlier and up from year earlier. He adds that since the caves origi- caves by providing proper air fl ow and $2.36 one year earlier. Meanwhile, national conventional nally were used for a brewery, organisms preventing condensation, he adds. Natural varieties of 1-pound cheese butter in 1-pound packs this week that aged beer still are present today and At Murray’s, cheeses are aged on blocks this week had a weighted aver- had a weighted average advertised assist in the cheese aging process as well. wood, plastic and stainless steel depend- age advertised price of $4.40, up from price of $3.49, up from $3.04 two At Murray’s Cheese, New York, N.Y., ing on the type of cheese, Ralph says. $3.99 two weeks earlier and $4.14 one weeks earlier and $2.53 one year cheese caves were constructed beneath “We have a large volume and we year earlier, AMS says, while 2-pound ago, AMS says. CMN Bleecker Street in 2004 to maintain and rotate through it fairly quickly,” he says. “We handle a lot of different cheeses, which can be challenging, and some- times it is better for cheesemakers to focus on aging just one type of cheese.” CLASSIFIED ADVERTISING Ralph notes a key aspect of successful aging is keeping a close eye on the cheese throughout the aging process. It takes practice with proper washing of the product, monitoring it as it ages and • HELP WANTED 7 • HELP WANTED 7 • CHEESE/DAIRY 12 knowing when to “set it loose,” he says. “It will continue to mature outside of the aging room, so you need to be QA SUPERVISOR mindful of that when sending it out, particularly with soft cheeses,” he says. Seeking individual with past experience supervising in a dairy lab At Vella Cheese Co., Sonoma, Calif., setting to lead the QA team at Organic Valley’s creamery in Chaseburg, cheese is primarily aged on wooden WI. Minimum of two years’ dairy lab experience required. vertical racks where wheels sit on For details and how to apply: their side for better breathability and minimal contact, says Gabe Luddy, plant Visit: www.ov.coop/jobs BIG REWARD OFFERED manager, Vella Cheese. Call: (608) 625-3314 FOR YOUR... “Most people that age cheese do it Email: [email protected] • Cheese Trim • Cheese Fines on shelves and the cheese sits fl at, so • #1 and Undergrades there is more surface area on the shelf For more information please e-mail [email protected] • Close Coded Products without air fl ow, and the cheese needs • Natural, Processed, to be turned,” Luddy says, noting that by Extension Food & Dairy Specialist Imitation or Flavored placing the cheese on its side in vertical School of Food Science, Univ. of Idaho Call Dean, Eric or Pat: racks, Vella Cheese is able to accommo- (877) 914-5400 date more product in the same space. horizonsalesinc.com The Extension Dairy and Food Processing Specialist, reporting to the Tech-Help Vella Cheese ages varieties including Executive Director and Director, School of Food Science, will provide direct technical Dry Monterey Jack, the company’s fl ag- assistance to dairy and food processors to improve product quality, productivity and ship product, as well as Mezzo Secco, global competitiveness. Romanello — its version of a Romano The Specialist will be responsible for business development and assistance, achieved — and an Asiago. by establishing relationships with dairy and food manufacturers in southern Idaho, Luddy notes that the use of wood in assessing and monitoring business and technical needs, providing technical assistance For more information please and workshops/short courses, and coordinating with other state, federal and local visit www.horizonsalesinc.com aging helps to control moisture in the service providers. The candidate will primarily serve the needs of the dairy processing cheese and also allows it to ripen with industry in southern Idaho. unique fl avors. The new position will be located in either Twin Falls or Boise, Idaho and include these WANTED Proper cleaning of the wood is para- PLQLPXPTXDOLÀFDWLRQV TO BUY mount, he adds. %DFKHORU·VGHJUHHLQDJULFXOWXUHHQJLQHHULQJRUUHODWHGDUHD • Under Grade Dairy Powders or “You don’t want to scratch or break )LYH\HDUV·H[SHULHQFHLQWKHIRRGSURFHVVLQJLQGXVWU\ Blends for Feed the wood because bacteria can get in ([FHOOHQWLQWHUSHUVRQDODQGFRPPXQLFDWLRQVNLOOV • Will Purchase Retained Sample Bags there,” he says. “As we cycle through $GGLWLRQDOGHVLUDEOHTXDOLÀFDWLRQVLQFOXGH • Will Purchase Whirl-Pak Bags the cheeses, we do a dry cleaning of the 06GHJUHHLQIRRGVFLHQFHGDLU\VFLHQFHIRRGHQJLQHHULQJRUUHODWHGDUHD • No Quantity Too Large or Too Small racks. We do a plastic scraping of the rack 6HYHQ\HDUV·H[SHULHQFHLQDWHFKQLFDOFDSDFLW\LQWKH dairy processing industry with applied R&D, plant John Davis and use nylon brushes to brush away any [email protected] physical remnants. You also need to be operations or plant management experience (920) 878-0688 ([SHULHQFHLQFRQVXOWLQJDQGEXVLQHVVGHYHORSPHQW sure to repair and replace as needed.” Codie Wegener with industrial clients [email protected] Luddy adds that maintenance of ag- For consideration, please link to: (920) 422-4767 ing rooms is just as important as caring https://uidaho.peopleadmin.com/postings/4364 Call today; for a company’s production facilities. Website: www.uidaho.edu/cals/sfs/bsfoodsci we build lasting The longstanding practice of ag- partnerships! ing cheese on wooden boards gained For more information please visit https://uidaho.peopleadmin.com/postings/4364 special attention last month when an For more information please visit www.mandjsalesllc.com Turn to BOARDS, page 23 a Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com July 25, 2014 — CHEESE MARKET NEWS® 23 NEWS/BUSINESS

BOARDS tion last summer found environmental safely used for specifi c purposes, such than stainless steel or plastic. pathogenic contamination, and FDA as aging cheese,” the statement says. “The biggest issue for people aging Continued from page 22 demanded the plant cease using wooden “The FDA will engage with the artisanal cheese on wood is that the cheese does boards for curing. cheesemaking community to determine better on wood; it’s able to breathe and FDA statement on the practice raised News of the memo gained traction whether certain types of cheeses can age better and can actually create a safer concern among industry stakeholders. the week of June 13, and concerns were safely be made by aging them on wooden environment for the cheese,” he says. A memo issued in January by Monica raised by industry stakeholders. The shelving.” (See “FDA clarifi es stance “Plastic and metal shelves just don’t Metz, branch chief of FDA’s Dairy and American Cheese Society (ACS) issued on cheese aging regs after industry offer the same characteristics in the Egg Branch for the Center for Food a position statement on the safety of ag- uproar” in the June 13, 2014, issue of aging process, and I don’t think you’re Safety and Applied Nutrition, stated: ing cheese on wood in response to FDA. Cheese Market News.) really saving any work with the cleaning.” “The use of wooden shelves, rough or “For centuries, cheesemakers have At the annual ACS conference next Jaeggi notes that while it seems otherwise, for cheese ripening does not been creating delicious, nutritious, week in Sacramento, Calif., FDA Deputy some in the industry are moving toward conform to cGMP (current good manu- unique cheeses aged on wood,” the ACS Commissioner for Foods and Veterinary using plastic over wood to age cheese, facturing practices) requirements, statement says. “Today’s cheesemakers Medicine Michael Taylor will host a scientifi c evidence is lacking that sup- which require that ‘all plant equipment — large and small, domestic and inter- briefi ng July 30 to clarify FDA’s position ports plastic as being a safer option. and utensils shall be so designed and of national — continue to use this mate- on the use of wood for cheese aging as “I’m not saying plastic is bad, but I’d such material and workmanship as to be rial for production due to its inherent well as address key questions of concern like to see more science showing it is adequately cleanable, and shall be prop- safety, unique contribution to the aging to ACS members. safer to justify why more people seem erly maintained.’ 21 CFR 110.40(a).” and fl avor-development process, and Prior to the briefi ng, ACS says it to be moving toward it,” he says. The agency was responding to an track record of safety as part of overall will meet with Taylor and other FDA While aging can be a lot of work — inquiry from New York’s Division of Milk plant hygiene and good manufacturing representatives for a discussion on is- the care and attention to detail, the Control and Dairy Services Director practices. No foodborne illness outbreak sues facing the industry, in particular constant vigilance of the product and Casey McCue. An FDA inspection at has been found to be caused by the use potential threats to traditional cheese- the amount of product taking up space a New York farmstead cheese opera- of wood as an aging surface.” making methods. in storage — aging allows for the devel- FDA then released another state- “The use of wood boards in cheese- opment of so much more of the natural ment clarifying that the agency is not making is an age-old tradition,” Ralph fl avors in the cheese, Luddy says. Milk production in banning the use of wooden boards in says. “It helps to keep a healthy micro- Aroma and fl avor compounds hidden June up 2 percent cheesemaking. biom in your facility as well as pertinent in the milk really can be brought out in “In the interest of public health, the microfl ora.” the aging process, adds Ralph. from year earlier FDA’s current regulations state that Jirik notes that the “great cheeses of “Aging can create a bouquet of fl a- WASHINGTON — Milk production utensils and other surfaces that contact the world” are aged primarily on wood. vors in the cheese that you might not in the 23 major milk-producing states food must be ‘adequately cleanable’ “I think it’s very important for the otherwise get,” he says. totaled 16.18 billion pounds in June, and properly maintained. Historically, industry to continue to have this op- Jirik says he is excited about the up 2.0 percent from a year earlier, ac- the FDA has expressed concern about tion,” he says. growing interest in aged cheeses on a cording to preliminary data recently re- whether wood meets this requirement Luddy says that while use of wood in consumer level. leased by USDA’s National Agricultural and has noted these concerns in inspec- aging cheese may require more care, it “It seems the American palate is get- Statistics Service (NASS). (All fi gures tional fi ndings. FDA is always open to can be adequately cleaned and in many ting more adventuresome and looking for are rounded. Please see CMN’s Milk evidence that shows that wood can be cases is no more diffi cult to sanitize more fl avor and complexity,” he says. CMN Production chart at right.) May revised production in the 23 major states, at 16.92 billion pounds, was up 1.6 percent from May 2013. The May revision represents an increase of 25 million pounds or 0.1 percent from last month’s preliminary production estimate. For the entire United States, June milk production is estimated at 17.27 billion pounds, up 1.9 percent from June 2013. NASS reports there were 9.27 million cows on U.S. farms in June, up 11,000 head from May. Production per cow averaged 1,863 pounds. In the 23 major milk-producing states, there were 8.57 million cows, according to NASS, up 11,000 head from May. Production per cow averaged 1,888 pounds. California led the nation’s milk production with 3.55 billion pounds in June, an increase of 1.7 percent from its production a year earlier. NASS reports there were 1.78 million cows on California farms in June, unchanged from the previous month. Milk per cow averaged 1,995 pounds in June. Wisconsin followed with 2.32 billion pounds, up 0.6 percent from the previous June. There were 1.27 million cows on Wisconsin farms in June, unchanged from the previous month. Production per cow in Wisconsin averaged 1,825 pounds in June. For the fi rst six months of the year, U.S. milk production totals 103.86 billion pounds, up 1.3 percent from the same period of 2013. CMN Reprinted with permission from the July 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 24 CHEESE MARKET NEWS® — July 25, 2014 NEWS/BUSINESS

USDA creates Foundation for Food and Agriculture Research, appoints board of directors WASHINGTON — U.S. Agriculture Sec- ternational signifi cance. Congress also The research funded by FFAR will ad- Congress mandated that the ex-offi cio retary Tom Vilsack this week announced provided $200 million for the foundation dress issues including plant and animal members choose the initial 15 board the creation of the Foundation for which must be matched by non-federal health; food safety, nutrition and health; members from among the lists provided Food and Agriculture Research (FFAR) funds as the foundation identifi es and renewable energy, natural resources by these two groups. However, new board and the appointment of a 15-member approves projects. and environment; agricultural and food members now have the option of adding board of directors. The new founda- “Studies have shown that every dol- security; and agriculture systems and additional members if they so choose. tion will leverage public and private lar invested in agricultural research technology. Vilsack says he hopes the board will resources to increase the scientifi c and creates $20 in economic activity,” Vil- The foundation’s board of directors exercise its prerogative to add more technological research, innovation and sack says. “Investments in innovation was chosen to represent the diverse members to expand the board’s diversity. partnerships needed to help boost the made over the past several decades sectors of agriculture. Seven of the The 15 voting members are: Kathryn U.S. agricultural economy. have developed new products and new board members were selected by the Boor, Cornell University; Douglas Buhler, Authorized by Congress as part of procedures that have been critical unanimous vote of the board’s fi ve ex- Michigan State University; Nancy the 2014 Farm Bill, the foundation will to the continued growth of American offi cio members from lists of candidates Creamer, North Carolina State Uni- operate as a non-profi t corporation agriculture. We must continue to make provided by the industry, while eight rep- versity; Deborah Delmer, University of seeking and accepting private donations strategic investments in research and resentatives were unanimously elected California-Davis; Dan Glickman, Aspen in order to fund research activities that technology if we are to remain leaders from a list of candidates provided by Institute’s Congressional Program; Rob- focus on problems of national and in- in the global economy.” the National Academy of Sciences. ert Horsch, Bill & Melinda Gates Foun- dation; Pamela Johnson, National Corn Growers Association; Mark E. Keenum, Mississippi State University; Michael Ladisch, Purdue University; Christopher Mallett, Cargill Inc.; Pamela Matson, Stanford University; Terry McElwain, Washington State University; Stanley It’s Gold, Prusiner, University of California-San Francisco; Yehia “Mo” Saif, Ohio State University; and Barbara Schaal, Wash- Silver and ington University in St. Louis. The fi ve ex-offi cio board members, all of whom were designated by Congress, are Vilsack; Catherine Woteki, USDA’s Bronze For under secretary for research, educa- tion and economics and chief scientist; Chavonda Jacobs-Young, administrator of USDA’s Agricultural Research Service; Reny Picot! Sonny Ramaswamy, director of USDA’s National Institute of Food and Agricul- ture; and France A. Córdova, director of GOLD: Brie – Triple Créme Tradition, flavor and quality the National Science Foundation. CMN Layered with Herbs come together to create this year’s prestigious 2014 World Subscribe to Championship Cheese Winners. CHEESE MARKET NEWS Ê YES! Please enter my subscription • Using Only The Freshest Milk to CHEESE MARKET NEWS® 1 YEAR RATES: SILVER: Camembert • Carefully Handcrafted $135. (2nd Class) $190. (1st Class/Canada) • Made By Award-Winning $330. (International) Cheesemakers ELECTRONIC 1 YEAR RATES: $135. (E-mail Only. No • Delectable Flavors in a Mail Service) Variety of Sizes $210. (E-mail With 2nd Class Mail Service) 2 YEAR RATES: BRONZE: American Morbier – $195. (2nd Class) French Style Cheese “Always A Cut Above $315. (1st Class/Canada) $525. (International) The Rest” . . . Indulge yourself Ê Bill Me. Ê Payment enclosed. and your customers with Card # ______only the best from Reny Picot Exp. Date ______Sec. Code _____ Name

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RENY PICOT CHEESES, PROUDLY State Zip HAND-CRAFTED BY OLD EUROPE CHEESE ( ) Phone 1330 East Empire Ave. • Benton Harbor, MI 49022 Email 800.447.8182 • 269.925.5003 • Fax: 269.925.9560 Mail to: SPECIAL MENTION: Subscriber Services Natural Smoked Gouda www.oldeuropecheese.com CHEESE MARKET NEWS P. O. Box 628254 • Middleton, WI 53562 PH 608/831-6002 • FAX 608/831-1004 E-mail: [email protected] For more information please visit www.oldeuropecheese.com www.cheesemarketnews.com