Volume 38 July 20, 2018 Number 27

Young cheesemakers explore

Like us on Facebook and follow us on Twitter! new ideas, carry on tradition A By Rena Archwamety with U.S. cheesemakers before artisan , while others are From early on, Darrell opening her own business, continuing the legacy of family Demeter knew he wanted to INSIDE MADISON, Wis. — Marie- Couët Farm & Fromagerie, in businesses, exploring new prod- be a cheesemaker. Laure Couët hadn’t always Dudley, Massachusetts, in 2015. ucts or continued expansion. “I worked with my dad in the planned to be a cheesemaker. Making was so Several plants across Wis- cheese plant at Trega Foods in ✦ Guest columns: She had no background in time-consuming that Couët consin are moving into third-, Weyauwega (later purchased by ‘A record-breaking or farming when abandoned the idea of raising fourth- and fifth-generation Agropur) in high school during summer for she graduated in 2009 from goats. She has adapted some cheesemakers. summer breaks,” he recalls. “It cheese,’ and ‘Q&A with Brown University with a master’s goat’s cheese recipes to “I think it’s happening with was an easy choice for me to Roland Barthélemy.’ degree in environmental studies. create her own versions of greater frequency than one could pick cheesemaking as a career For details, see pages 4 and 6. “I wanted to do policy work, cheeses made with cow’s and hope,” says John Umhoefer, exec- since it’s been my family’s craft but no one was hiring,” Couët sheep’s milk, which was more utive director, for generations.” ✦ M. Davis Group offers says. “My fi rst thought was, readily available. Makers Association (WCMA). “At Earlier this year, Darrell customers opportunities ‘I want to have goats, and I “All my cheeses are named each of the private, proprietary Demeter took home a best- to ‘show and sell.’ needed to survive, so I should after my great-grandmothers. All family plants, it seems almost all of-class award at the World For details, see page 9. make cheese with their milk.’” of the cheeses mimic styles that have a next generation who has Championship Cheese Contest ✦ Retail WATCH Exclusive: Couët spent two years I learned, but they evolved as I decided to stay in the industry. for his traditional English- Hook’s Cheese updates traveling through France, was honing the recipe and mak- It’s really nice to see that the style cloth-wrapped Top Hat look with new labels, Spain and Italy, seeking in- ing them my own,” Couët says. next generation is seeing the op- Cheddar that he made at Door adds new distributors. ternships with goat dairies, Couët’s cheeses now are portunity. Cheese is actually a hot Artisan Cheese. cheesemaking operations and distributed as far as California, food right now, and I think they’re “As a unit, we really were For details, see page 23. affineurs. She also worked and she has won several awards interested in the craft of it.” able to dive into creating world- for her cow’s and sheep’s milk Darrell Demeter, 28, is a fi fth- class cheese,” Demeter says of European-style cheeses. She generation licensed Wisconsin working with his father. “It was received fi rst-place awards at the cheesemaker as well as certifi ed phenomenal working with the Industry praises FDA response Society compe- pasteurizer and dairy process product — testing and watch- tition in 2016 for her Franciszka operator at Door Artisan Cheese, ing it evolve.” to imitation labeling concerns Jersey cow’s milk crottin, and in Egg Harbor, Wisconsin. He works Currently Darrell and Jim 2017 for Fleur de Maquis, which is alongside his father, Wisconsin Demeter are working on Swiss, WASHINGTON — FDA Commissioner Scott Gottlieb told an audi- Franciszka covered in rosemary, Master Cheesemaker Jim Deme- which Darrell says is brand new ence at a Politico Pro Summit this week in Washington, D.C., that his fennel seeds, savory herbs and ter, in the business that opened in for him. agency will soon begin enforcing regulations that defi ne milk as an juniper berries. spring 2017. Both of them previ- “My dad made it back when animal product, not a plant-based food, an indication that requests for • Next generation ously made cheese at Agropur’s he was my age, working in his action by the agency from dairy stakeholders including the American Couët, now 34, is one of sev- Little Chute, Wisconsin, facility, father’s plant in northern Il- Dairy Coalition (ADC) and the National Milk Producers Federation’s eral millennial cheesemakers where Darrell’s brother Nate, linois,” he says. “Now, we are (NMPF) are being heard. gaining notice across the country. 32, also currently is a certifi ed able to bring this old family After acknowledging that “an almond doesn’t lactate,” Gottlieb Some have started new busi- cheesemaker, pasteurizer and recipe back to the vat.” said the agency soon will seek public input as a prelude to enforcing nesses focused on small-batch dairy process operator. Turn to YOUNG, page 12 a existing regulations on dairy labeling standards. “There will be people who make a counter argument that almond milk should be able to call itself milk, but we do have a standard of identity, and I do intend to enforce that,” Gottlieb says. He adds that the agency’s fi rst step will be opening a period for House sends 2018 Farm Bill Trump asks WTO gathering public comments. He estimates that the process for develop- to intervene in ing guidance will take close to a year to complete. to conference committee tariff trade-off The news was applauded by ADC, a farmer-led national lobbying WASHINGTON — The House of Representatives this week moved organization that just this week rolled out a new initiative to advocate to send the 2018 Farm Bill to conference committee. Following WASHINGTON — The for the proper use of federally standardized terms for the word “milk” the vote, Speaker Paul Ryan, R-Wis., named the House Republican Trump administration this on product labels. A branch of ADC, the Protecting Milk Integrity conferees, members who will seek to resolve the differences be- week challenged retaliatory Initiative will work to provide clarity and consistency for consumers tween the two chambers’ bills, and Nancy Pelosi, D-Calif., named tariffs imposed by fi ve of its across the nation. the Democratic conferees. trading partners by fi ling a ADC notes that in more than 200 countries across the world, plant- “Today, we move one step closer to delivering a strong, new dispute with the World Trade based juices are not allowed to call their product “milk” on labels unless farm bill to the president’s desk on time as he has called on Organization (WTO). The they are, in fact, derived from a mammal. Congress to do,” says House Agriculture Committee Chairman move is the latest escalation The Protecting Milk Integrity Initiative has developed a petition K. Michael Conaway, R-Texas. “America’s farmers and ranchers in trade tensions between to collect signatures, will be submitting public comments and will be and rural America are struggling right now, and they deserve the and coun- taking donations to raise money toward promoting this cause. To learn the certainty of a strong farm bill to see them through to better tries with important mar- more about the initiative, visit www.americandairycoalitioninc.com/ times. The House has pulled together a solid team of conferees kets for dairy, which began the-integrity-initiative.html. from across the country who are committed to working with our when America imposed steel a Turn to LABELING, page 14 Turn to FARM BILL, page 11 a Turn to TARIFF, page 15 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — July 20, 2018 MARKET INDICATORS

Chicago Mercantile Exchange for the week ending July 19, 2018 Cash prices for the week ended July 20, 2018 CHEESE FUTURES (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday July 16 July 17 July 18 July 19 July 20 Fri., July 13 Mon., July 16 Tues., July 17 Wed., July 18 Thurs., July 19 JUL18 1.506 3,482 1.504 3,483 1.503 3,489 1.504 3,489 1.500 3,458 Cheese Barrels AUG18 1.574 3,747 1.598 3,752 1.584 3,750 1.586 3,781 1.561 3,955 Price $1.4225 $1.3750 $1.3100 $1.3150 $1.2700 SEP18 1.617 3,727 1.637 3,733 1.626 3,741 1.641 3,792 1.621 3,824 Change NC -4 3/4 -6 1/2 +1/2 -4 1/2 OCT18 1.643 3,590 1.655 3,591 1.650 3,635 1.675 3,656 1.661 3,672 NOV18 1.651 3,497 1.659 3,499 1.655 3,498 1.681 3,506 1.665 3,518 Cheese 40-lb. Blocks DEC18 1.643 2,932 1.650 2,931 1.650 2,937 1.666 2,940 1.656 2,938 Price $1.5650 $1.5275 $1.5400 $1.5325 $1.5200 JAN19 1.641 869 1.645 869 1.645 871 1.655 866 1.649 844 FEB 19 1.642 718 1.642 726 1.645 729 1.652 724 1.640 719 Change +1/2 -3 3/4 +1 1/4 -3/4 -1 1/4 MAR 19 1.648 741 1.648 741 1.640 750 1.645 743 1.641 741 APR 19 1.658 452 1.662 455 1.660 459 1.660 450 1.656 457 Weekly average (July 16-20): Barrels: $1.3385(-.0185); 40-lb. Blocks: $1.5370(-.0135). MAY 19 1.676 438 1.679 440 1.673 446 1.670 457 1.672 467 Weekly ave. one year ago (July 17-21, 2017): Barrels: $1.4550; 40-lb. Blocks: $1.7055. JUN 19 1.693 377 1.693 378 1.685 391 1.689 401 1.689 406 JUL 19 1.708 216 1.708 218 1.708 221 1.708 223 1.708 230 Grade A NDM AUG 19 1.730 114 1.730 114 1.730 118 1.730 120 1.730 125 SEP 19 1.733 112 1.733 112 1.733 116 1.733 118 1.733 124 Price $0.7550 $0.7675 $0.7675 $0.7675 $0.7850 OCT 19 1.728 101 1.728 101 1.728 105 1.728 107 1.728 112 Change NC +1 1/4 NC NC +1 3/4 NOV 19 1.709 92 1.709 92 1.709 96 1.709 98 1.709 103 DEC 19 1.698 92 1.698 92 1.698 96 1.698 97 1.698 102 Weekly average (July 16-20): Grade A: $0.7685(+.0045). Total Contracts Traded/ Open Interest 513/25,297 261/25,327 520/25,448 515/25,568 775/25,795 Grade AA Butter Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Price $2.2400 2.2525 $2.2525 $2.2500 $2.2500 Change +1 1/2 +1 1/4 NC -1/4 NC Weekly average (July 16-20): Grade AA: $2.2490(+.0365). DRY FUTURES* for the week ended July 19, 2018 Extra Grade Whey (Listings for each day by month, settling price and open interest) Price $0.4150 $0.4150 $0.4150 $0.4200 $0.4200 Change -1/4 NC NC +1/2 NC Fri., July 13 Mon., July 16 Tues., July 17 Wed., July 18 Thurs., July 19 JUL18 33.475 582 33.500 582 33.800 582 34.000 589 33.625 591 Weekly average (July 16-20): Extra Grade: $0.4170(+.0075). AUG18 32.500 660 33.250 663 34.250 668 34.275 661 34.050 674 SEP18 32.400 588 33.000 593 33.600 592 33.600 592 34.250 588 Class II (Major Northeast Cities): $2.9869(+.1261)–$3.2081(+.1273). OCT18 31.500 523 32.500 528 33.000 535 33.300 535 33.400 533 NOV18 31.000 568 31.475 568 32.025 568 32.275 568 32.725 568 Sign up for our daily fax or email service for just $8 a month. Call us at 608-288-9090. DEC18 31.450 603 31.500 603 32.000 603 32.950 602 32.950 602 JAN19 30.325 143 30.725 143 31.200 143 31.200 143 31.200 143 FEB19 30.025 124 30.325 124 30.875 124 30.900 124 30.925 124 MAR 19 30.000 148 30.075 148 30.625 148 30.650 148 30.675 148 APR 19 30.300 60 30.300 60 30.425 60 30.475 60 30.500 60 MAY 19 30.475 61 30.475 61 30.600 61 30.600 61 30.625 61 Weekly Cold Storage Holdings July 16, 2018 JUN19 32.200 49 32.200 49 32.200 49 32.200 49 32.200 49 33.000 10 On hand Week Change since July 1 Last Year JUL 19 33.000 10 33.000 10 33.000 10 33.000 10 Monday Change Pounds Percent Pounds Change Total Contracts Traded/ Open Interest 11/4,161 31/4,174 32/4,185 60/4,193 Butter 52,518 +320 +1,113 +2 35,921 +16,597 26/4,184 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Cheese 82,748 +130 +1,603 +2 105,765 -23,017 *Total Contracts Traded/Open Interest reflect additional months not included in this chart. (These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Dry Products* July 20, 2018 CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test) NONFAT DRY MILK Central & East: low/medium heat $.7400(-1 1/4)-$.8500(+1); YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC mostly $.7750-$.8100(-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 high heat $.9000-$1.0000(-3 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 West: low/medium heat $.7000-$.8100(-1); 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 mostly $.7200-$.8000. 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 high heat $.9000-$1.0175. 2016 13.72 13.80 13.74 13.63 12.76 13.22 15.24 16.91 16.39 14.82 16.76 17.40 Calif. manufacturing plants: extra grade/grade A weighted ave. $.7982(+.0290) 2017 16.77 16.88 15.81 15.22 15.57 16.44 15.45 16.57 16.36 16.69 16.88 15.44 based on 7,973,462 lbs. 2018 14.00 13.40 14.22 14.47 15.18 15.21 WHOLE MILK POWDER (National): $1.4500-$1.7500. STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/288-9093) 1509), is published weekly by Quarne Publishing LLC, P.O. (FOB)Central and West: $.2300(+1)-$.3900; mostly $.2800(+2)-$.3500(+1/2). email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/288-9093. Periodicals postage paid at Madison, (PH 509/962-4026; FAX 608/288-9093) WI. Circulation records are maintained by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562. POSTMASTER: WHEY POWDER email: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.2475(-1/4)-$.4100; Alyssa Mitchell, Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.3200(+1/2)-$.3800(+2). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.3200(+2)-$.4200; email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor American Copyright Conventions. No part of this publication mostly $.3350(+1 1/2)-$.3900(+2). (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.3300(+1)-$.4200(+1 1/2). email: [email protected] in any form or by any means, mechanical, photocopying, Mallory Adamson, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.2000-$.2750(+3 1/2). (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.7000-$.9725; REGULAR CONTRIBUTORS ® ® News . Cheese Market News does not endorse the products mostly $.7400-$.8800(+3/4). Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, WOW Logistics, errors or omissions in the material contained herein, regard- DRY Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.7500-$.8000. ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2018 by Quarne Publishing LLC. (FOB) West: $.7000-$.8200; mostly $.7200-$.7500. Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: $2.0700(-18)-$2.2800(-27); Acid $2.8900(-2)-$3.2000(-2). 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. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS

WDPA elects offi cers at Dairy Symposium

MADISON, Wis. — The Wisconsin Foremost Farms USA, vice president; We look at cheese differently. Dairy Products Association (WDPA) and Mark Frederixon, Associated Milk has elected its offi cers for the coming Producers Inc., secretary. year. In addition, 6 members were ap- The election was held at WDPA’s proved for 3-year board terms, includ- Dairy Symposium July 9-10 in Door ing Greg Pollesch, Galloway Co.; Rob County, Wisconsin. Byrne, Schreiber Foods; Joanne Bren- The newly-elected offi cers include nan, Dairy Farmers of America; Ron Trevor Wuethrich, Grassland Dairy Kremer, Kerry Ingredients; Bob Walk- Products, president; Dirk Tachick, er, Prairie Farms; and Tachick. CMN ...because we don’t just Advanced Prices and Pricing Factors see cheese, we see the whole picture. 1.866.404.4545 www.devilletechnologies.com August 2018 July 2018 Base Class I Price: $14.15/cwt. $15.36/cwt. For more information please visit www.devilletechnologies.com Base Skim Milk Price for Class I: $5.46/cwt. $6.25/cwt. Advanced Class III Skim Milk Pricing Factor: $5.39/cwt. $6.25/cwt. Advanced Class IV Skim Milk Pricing Factor: $5.46/cwt. $5.85/cwt. CME FUTURES for the week ended July 19, 2018 Advanced Butterfat Pricing Factor: $2.5363/lb. $2.6641/lb. Class II Skim Milk Price: $6.16/cwt. $6.55/cwt. Class III Milk* Class II Nonfat Solids Price: $0.6844/lb. $0.7278/lb. Fri., July 13 Mon., July 16 Tues., July 17 Wed., July 18 Thurs., July 19 Two-week Product Price Averages: JUL18 14.27 3,743 14.26 3,700 14.24 3,700 14.25 3,713 14.21 3,711 AUG18 14.84 4,533 15.18 4,468 15.00 4,477 15.09 4,551 14.84 4,620 Butter: $2.2659/lb. $2.3714/lb. SEP18 15.26 4,204 15.51 4,149 15.45 4,106 15.62 3,995 15.47 3,969 Nonfat Dry Milk: $0.7806/lb. $0.8249/lb. OCT18 15.49 2,956 15.71 2,956 15.67 3,002 15.94 2,996 15.84 2,995 Cheese: NOV18 15.51 2,418 15.69 2,417 15.69 2,432 15.94 2,500 15.82 2,542 $1.4849/lb. $1.6324/lb. DEC18 15.49 2,321 15.60 2,309 15.61 2,304 15.78 2,306 15.72 2,309 Dry Whey: $0.3361/lb. $0.3041/lb. JAN19 15.40 918 15.48 928 15.51 939 15.63 933 15.57 942 FEB 19 15.34 558 15.41 557 15.41 548 15.52 552 15.46 551 Note: The Class I price equals the Class I skim milk price times 0.965 plus the MAR19 15.38 542 15.39 540 15.39 559 15.50 565 15.40 572 Class I butterfat price times 3.5. APR 19 15.55 476 15.60 478 15.57 485 15.67 494 15.65 494 Data provided by USDA MAY 19 15.70 258 15.77 258 15.71 264 15.71 264 15.71 264 JUN19 15.85 205 15.86 205 15.89 230 15.89 230 15.89 230 JUL 19 16.04 82 16.04 82 16.04 82 16.04 82 16.04 82 AUG 19 16.35 111 16.35 111 16.35 111 16.35 111 16.35 109 SEP 19 16.43 82 16.43 82 16.43 82 16.43 82 16.43 80 International Dairy Markets July 20, 2018 Total Contracts Traded/ Open Interest 1,147/23,631 714/23,464 1,710/23,545 1,144/23,599 1,294/23,690 Western Europe Butter: Class IV Milk* 82 percent butterfat $6,325(-325)-6,675(-425). Butteroil: 99 percent butterfat $6,900(+175)-$8,325(-400). Fri., July 13 Mon., July 16 Tues., July 17 Wed., July 18 Thurs., July 19 Skim Milk Powder: 1.25 percent butterfat $1,725(-75)-$1,875(-50). JUL18 14.12 197 14.12 197 14.12 197 14.12 197 14.12 197 Whole Milk Powder: 26 percent butterfat $3,275(+25)-$3,350(-25). AUG18 14.08 193 14.16 193 14.22 192 14.35 191 14.38 190 Whey Powder: Nonhygroscopic $925-$1,025. SEP18 14.28 174 14.29 174 14.39 173 14.48 173 14.51 173 OCT 18 14.53 173 14.53 173 14.56 173 14.69 172 14.80 172 Oceania NOV 18 14.72 178 14.72 178 14.74 178 14.84 177 14.98 177 DEC 18 14.76 153 14.76 153 14.86 153 14.92 153 15.00 153 Butter: 82 percent butterfat $4,875(-500)-$5,100(-325). JAN 19 14.75 105 14.75 105 14.77 105 14.82 105 14.88 105 : 39 percent maximum moisture $3,550(-125)-$3,675(-225). FEB 19 14.89 102 14.89 102 14.98 104 14.98 104 14.98 104 Skim Milk Powder: 1.25 percent butterfat $1,950(+25)-$2,150(+75). MAR19 15.11 98 15.11 98 15.11 98 15.11 98 15.11 98 Whole Milk Powder: 26 percent butterfat $2,950(+100)-$3,025(-200). APR 19 15.18 28 15.18 28 15.22 42 15.22 42 15.22 42 Total Contracts Traded/ 0/1,405 29/1,428 6/1,424 South America Open Interest 1/1,405 4/1,425

Skim Milk Powder: 1.25 percent butterfat $2,175-$2,525. Cash-Settled NDM* Whole Milk Powder: 26 percent butterfat $2,950-$3,300. Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. Fri., July 13 Mon., July 16 Tues., July 17 Wed., July 18 Thurs., July 19 To convert to price per pound: divide price by 2,204.6 pounds. JUL18 77.775 1,115 77.600 1,110 77.750 1,148 77.950 1,148 78.050 1,147 AUG 18 78.525 1,146 78.200 1,165 79.200 1,163 80.000 1,158 80.450 1,146 SEP 18 79.650 1,128 79.175 1,125 80.750 1,114 81.250 1,111 81.700 1,133 OCT 18 81.050 872 80.525 873 82.350 875 82.600 881 83.050 898 National Dairy Products Sales Report NOV 18 82.925 659 82.000 659 83.400 660 83.650 682 84.075 698 DEC 18 83.725 702 83.025 749 84.000 769 84.350 777 85.000 783 For the week ended: 7/14/18 7/7/18 6/30/18 6/23/18 JAN 19 84.800 381 84.700 381 85.450 386 85.400 388 85.500 393 FEB 19 86.375 350 86.100 350 86.700 357 86.700 357 86.800 363 Cheese 40-lb. Blocks: MAR19 87.575 169 87.325 169 87.875 175 87.875 175 87.875 189 Average price1 $1.5725 *$1.5935 *$1.6228 $1.6382 APR 19 88.800 165 88.525 165 89.125 167 89.000 173 89.000 178 Sales volume2 12,131,229 *12,086,885 *12,399,982 11,458,414 Total Contracts Traded/ Cheese 500-lb. Barrels: Open Interest 61/6,831 165/6,890 236/6,962 121/6,998 263/7,076 Average price1 $1.4456 *$1.4538 $1.5276 $1.6428 Adj. price to 38% moisture $1.3701 *$1.3770 $1.4471 $1.5601 Cash-Settled Butter* Sales volume2 14,618,790 *14,630,617 14,109,199 12,603,931 Moisture content 34.58 *34.54 34.55 34.71 Fri., July 13 Mon., July 16 Tues., July 17 Wed., July 18 Thurs., July 19 Butter: JUL18 225.400 1,485 225.500 1,478 225.500 1,478 225.500 1,478 225.500 1,478 Average price1 $2.2367 *$2.2974 *$2.3428 *$2.3752 AUG18 225.875 1,368 228.150 1,372 227.000 1,380 228.275 1,392 228.275 1,392 1,167 1,167 Sales volume2 2,488,763 *2,301,959 *2,247,311 *3,008,884 SEP 18 227.025 1,163 229.650 1,165 228.500 1,157 229.475 229.475 OCT 18 228.900 1,082 231.100 1,085 230.200 1,089 232.175 1,098 232.175 1,098 Nonfat Dry Milk: NOV 18 230.100 833 232.500 843 232.200 847 233.000 851 233.000 851 Average price1 $0.7819 *$0.7791 *$0.7966 $0.8002 DEC 18 229.475 836 230.025 839 231.000 847 232.500 847 232.750 847 Sales volume2 16,612,337 *13,576,922 *17,842,919 15,773,051 JAN 19 228.000 118 229.000 119 229.000 139 229.500 140 230.000 140 Dry Whey: FEB 19 228.250 114 229.000 115 229.475 137 229.800 139 229.900 141 MAR19 229.525 91 105 231.000 105 231.000 105 Average price1 $0.3358 *$0.3365 $0.3232 $0.3234 229.500 91 231.000 APR 19 232.475 5 232.475 5 233.100 7 233.100 7 233.100 7 Sales volume2 5,568,576 4,083,980 5,478,015 6,037,173 Total Contracts Traded/ Open Interest 86/7,120 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. 41/7,103 193/7,195 90/7,233 4/7,235 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Reported in pounds. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — July 20, 2018 GUEST COLUMNIST CMN Exclusive!

focus on fueling consumer conversa- tions. Last time we checked, you can’t Perspective: taste cheese through a digital ad, so Wisconsin Cheese we wanted to host an event that would “[We] are giving people allow consumers to actually eat the Suzanne Fanning is vice president cheese, in hopes they will share the the experience of a of marketing communications at experience with their friends in real lifetime that will Dairy Farmers of Wisconsin. With life and online. more than 25 years of marketing The giant recording-breaking satisfy their taste buds experience, Fanning works with cheeseboard will be an exact-to-scale and turn them into national media and develops pro- replica of a commercially available grams to drive awareness and con- Boska cheeseboard, but our version advocates for versations about Wisconsin cheese. will be more than 200 square feet and Wisconsin Cheese.” She contributes this column exclu- have thousands of pounds of Wiscon- ® sively for Cheese Market News . sin cheese! We invited all Wisconsin Suzanne Fanning cheesemakers to join in the fun so that the entire state could participate in the process. A record-breaking summer The record attempt will be hosted Cheeseboard, we should do it in Wis- prior to the start of Concerts on the consin, as an ode to our hardworking Square, an annual summer tradition dairy farmers and innovative cheese- for Wisconsin cheese in Madison, where 40,000 people makers that make these products that come together weekly to enjoy musi- people go wild over. After all, Wiscon- How will Wisconsin’s oldest and freshest to 10-year-old cheddar, cal performances on the Wisconsin sin wins more awards for their cheeses largest industry make history this from cheeses with European roots to State Capitol Lawn. At the event, we than any other state or country. summer? By setting a new world Wisconsin Originals and everything in are closing down a whole city block The event also has a charitable record! To showcase the variety and between. A judge from Guinness World to raise a digitally fabricated barn benefi t. Wisconsin cheese fans will quality of Wisconsin’s award-winning Records will be onsite to offi ciate. that once housed another buzzworthy be asked to provide a small donation cheeses, Dairy Farmers of Wisconsin Why? Because the marketing land- cheeseboard at South by Southwest for the Great American Milk Drive to has set out to build the World’s Larg- scape continues to shift toward word (SXSW) in Austin, Texas last March. help provide fresh, milk for children est Cheeseboard. Weighing in at more of mouth. Nielsen research indicates SXSW is one of the world’s larg- who need it in Wisconsin. than two tons, the massive cheese- that 96 percent of consumers believe est conferences for marketers and With judging taking most of the board will feature hundreds of cheeses friends and family over all forms of brand launches. #SXSWisconsin, as day, an offi cial announcement will be from across the state ranging from the advertising, so marketers need to our lounge was named, was one of made at 5 p.m. on King Street (just in time for the evening news), off the Capitol Square in Downtown Madison. “Wisconsin already has Wisconsin Cheese fans will be able to enter the barn after the announce- a strong reputation for ment for photos, sampling and swag award-winning cheese, that they can take back with them to the Capitol lawn to enjoy as a picnic but now is the time before the concert begins at 7 p.m. to give people more This is just one example how our team is working on fi nding our fans reasons to talk out there and interacting with them about it.” in new and fun ways. Instead of us tak- ing pictures and sending out a press release or developing ads announcing Suzanne Fanning “our cheese is amazing,” we’re letting our consumers experience it for them- selves, and encouraging them to take the most successful lounges in the pictures to post on their social media event’s history. platforms. But most importantly, we Here are what some attendees said: are giving people the experience of “Who wins @sxsw? The @Wiscon- a lifetime that will satisfy their taste sinCheese team who pulled off the buds and turn them into advocates World’s Longest Cheese board. It’s for Wisconsin cheese. incredible and I may go back and Wisconsin already has a strong sleep there tonight just to do it all reputation for award-winning cheese, over again tomorrow.” - @lulugrimm but now is the time to give people more “This is the best day of my life. reasons to talk about it. As marketers #sxswisconsin #sxsw #cheeselover- compete for consumer attention, it is a sparadise” - @juliacbrown new challenge for all us in the cheese “When I fi nd myself in times of industry. People want an experience. trouble, #SXSWisconsin comes to me, They want to engage with their favorite bringing a massive cheeseboard… brands and share these experiences let it brie… I didn’t know I needed a with friends. Cheese makes people Cheese Lounge in my life, turns out happy. It is tied to some of the best the state of Wisconsin knows me better moments of our lives. By giving people than I know myself.” - @itsewindy an experience they cannot forget, “Ok. I’m done. It was magical. I we are confi dent that we will have will dream forever of this 70-ft cheese Wisconsin cheese fans for life. CMN board. @WisconsinCheese — we’ll always have #SXSW.” @ErinCarson The views expressed by CMN’s While the SXSW event drove lots guest columnists are their own opin- of buzz, it makes sense that if we are ions and do not necessarily refl ect For more information please visit www.saputospecialty.com offi cially making the World’s Largest those of Cheese Market News®. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Roelli Little Mountain by Roelli Cheese wins 2018 Green County Fair Cheese Contest MONROE, Wis. — Roelli Little Moun- • Fresh Cheese • Flavored Natural Cheese • Smoked tain made by Chris Roelli, Roelli Cheese, First: Matt Henze, Decatur Dairy First: Cheesemakers, Decatur Dairy First: Maple Leaf Cheese Co-op, Shullsburg, Wisconsin, was named Inc., Brodhead, Wisconsin, Muenster Inc., Brodhead, Wisconsin, Dill Havarti, Monroe, Wisconsin, 1/12 pound Smoke Grand Champion of the 2018 Green Curd, 99.90. 99.80. Gouda, 99.20. County Fair Cheese Contest this week Second: Chris Roelli, Roelli Cheese Second: Matt Henze, Decatur Dairy Second: Maple Leaf Cheese Co-op, with a score of 99.85. Co., Shullsburg, Wisconsin, Fresh Ched- Inc., Brodhead, Wisconsin, Havarti Monroe, Wisconsin, 1/5 pound Aged The cheese auction of the fi rst dar Curd, 99.85. with Herb, 99.75. Smoke Cheddar, 99.00. through third place entry will be 1 Third: Steve Stettler, Decatur Dairy Third: Matt Henze, Decatur Dairy Third: Steve Stettler, Decatur Dairy p.m. July 22 at the Hospitality Tent Inc., Brodhead, Wisconsin, Cheddar Inc., Brodhead, Wisconsin, Havarti Inc., Brodhead, Wisconsin, Smoked at the Green County Fairgrounds. Curd, 99.80. Dill, 99.60. Brick, 98.95. Anyone is invited to register to bid. • Open Class • Smear • Pepper Flavored Natural Cheese All auction proceeds go to charitable First: Gary Grossen, UW Babcock First: Chris Roelli, Roelli Cheese First: Matt Henze, Decatur Dairy causes chosen by the Foreign Type Hall Dairy, Madison, Wisconsin, Dutch Co., Shullsburg, Wisconsin, Roelli Little Inc., Brodhead, Wisconsin, Pepper Cheesemakers Association board of Kase, 99.55. Mountain, 99.85. Havarti, 99.60. directors. Second: Chris Roelli, Roelli Cheese Second: Emmi Roth USA, Monroe, Second: Maple Leaf Cheese Co-op, Results of the contest are as follows: Co., Shullsburg, Wisconsin, Roelli Dun- Wisconsin, Roth Grand Cru Surchoix Monroe, Wisconsin, 1/12 pound Haba- • Cheddar barton Cheddar Blue, 99.50. Cheese Wheel, 99.25. nero Jack, 99.40. First: Gary Grossen, UW Babcock Third: Chris Roelli, Roelli Cheese Third: Emmi Roth USA, Monroe, Third: Tim Pehl, Chula Vista Hall Dairy, Madison, Wisconsin, Ched- Co., Shullsburg, Wisconsin, Roelli Red Wisconsin, Roth Grand Cru Reserve Cheese Co., Browntown, Wisconsin, dar, 99.15. Rock Cheddar Blue, 99.45. Cheese Wheel, 99.00. Jalapeno Chihuahua, 99.20. CMN Second: Chris Roelli, Roelli Cheese Co., Shullsburg, Wisconsin, Roelli Haus Select Cellar Cured Cheddar, 98.75. House committee introduces bipartisan AG and Legal Workforce Act • Colby, , Edam & WASHINGTON — Members of the cultural employers, provides a visa have access to a reliable workforce to Gouda House Judiciary Committee this week allocation to ensure labor needs are fi ll positions needed to keep their farms First: Gary Grossen, UW Babcock introduced the bipartisan AG and met, provides fl exibility to minimize afl oat. The agricultural community Hall Dairy, Madison, Wisconsin, Gouda, Legal Workforce Act (H.R. 6417). The disruptions in farm operations, has waited far too long for a workable 99.80. legislation replaces the H-2A agricul- eliminates regulatory burdens and guestworker program and it’s past time Second: Jerome Soddy, Shullsburg tural guestworker program with a new contains effective accountability and to enact a solution.” Creamery, Shullsburg, Wisconsin, agricultural guestworker program, enforcement provisions. These provi- The AG and Legal Workforce Act Colby, 99.40. known as the H-2C program, designed sions are supported by more than 200 also requires all U.S. employers to use Third: Maple Leaf Cheese Co-op, to ensure America’s farmers and ranch- agricultural groups, including the E-Verify, a web-based program that veri- Monroe, Wisconsin, 1/12 pound Gouda, ers have access to a reliable workforce. American Farm Bureau Federation, fi es legal workers. The bill repeals the 99.15. The bill was introduced by House lawmakers say. paper-based I-9 system and replaces • Swiss Style Cheese Judiciary Committee Chairman Bob “Importantly, the AG and Legal it with E-Verify. It contains a gradual First: Rick Buss, Chalet Cheese Goodlatte, R-Va., and Reps. Collin Pe- Workforce Act also creates a new, work- phase-in for employers — starting Co-op, Monroe, Wisconsin, Baby Swiss, terson, D-Minn.; Lamar Smith, R-Texas; able agricultural guestworker program with the largest employers fi rst and 99.70. Henry Cuellar, D-Texas; Dan Newhouse, to ensure labor demands are met and eventually phasing in small businesses Second: Josh Johnson, Chalet R-Wash.; Michael Conaway, R-Texas; crops get to market on time,” Goodlatte and agricultural employers. Cheese Co-op, Monroe, Wisconsin, Baby and Ken Calvert, R-Calif. Reps. Mark says. “The bill incorporates many of the “Farmers and ranchers across the Swiss, 99.65. Meadows, R-N.C.; Mark Walker, R-N.C.; comments and concerns I have heard country have repeatedly told us of Third: Gary Grossen, UW Babcock and John Katko, R-N.Y., also are original from the agriculture community over their need for a reliable workforce,” Hall Dairy, Madison, Wisconsin, Swiss, cosponsors. the past several years. When not enough Peterson says. “This will help to move 99.05. The H-2C program is available to Americans can be found to fi ll jobs, the that process forward and address • Brick both seasonal and year-round agri- bill ensures that American farmers an issue that is long overdue.” CMN First: Ron Bechtolt, Klondike Cheese Inc., Monroe, Wisconsin, 99.50. Second: Dave Buholzer, Klondike Cheese Inc., Monroe, Wisconsin, 99.25. Handcrafted on Our Third: Steve Buholzer, Klondike Cheese Inc., Monroe, Wisconsin, 99.20. Dairy Farm in the Finest • Muenster ® First: Ron Bechtolt, Klondike Wisconsin Tradition Our Green Story:

Cheese Inc., Monroe, Wisconsin, 99.60. ® • Family Owned and Operated Crave Brothers Farmstead Classics are specialty • Our Own Farm Fresh Milk Second: Matt Henze, Decatur Dairy cheeses produced right on the farm in Waterloo, • 100% Green Power Inc., Brodhead, Wisconsin, 99.55. Wisconsin, using only the freshest, high-quality • A Carbon Negative Company* Third: Steve Stettler, Decatur Dairy • Sustainable Farming Practices milk from Crave Brothers Dairy Farm. • Recyclable Packaging Inc., Brodhead, Wisconsin, 99.45. • Water Conservation • Havarti • Fresh Mozzarella & Recycling *Our manure digester produces First: Matt Henze, Decatur Dairy • Fresh Cheddar Cheese Curds more electricity than we need Inc., Brodhead, Wisconsin, 99.40. (Plain & Jalapeño) for our farm and cheese factory. Second: Steve Stettler, Decatur Dairy • Mascarpone Inc., Brodhead, Wisconsin, 99.30. ® Third: Ben Workman, Edelweiss • Farmer’s Rope 2018 Part-Skim Creamery, Monticello, Wisconsin, 99.15. World Cheese Mozzarella Championship • Latin American Style Award Winner First: Mark Boelk, Chula Vista Cheese Co., Browntown, Wisconsin, Oaxaca, 99.40. Second: Tim Pehl, Chula Vista Cheese Co., Browntown, Wisconsin, Crave Brothers Farmstead Cheese, LLC. Oaxaca, 99.35. W11555 Torpy Road • Waterloo, WI 53594 Third: Mark Boelk, Chula Vista Phone: (920) 478-4887 • Fax: (920) 478-4888 • Email: [email protected] • www.cravecheese.com Cheese Co., Browntown, Wisconsin, Chihuahua, 99.30. For more information please visit www.cravecheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 6 CHEESE MARKET NEWS® — July 20, 2018 GUEST COLUMNIST CMN Exclusive!

relationship with the nature of the milk citrus fruits, and by the same way as- and the breed of the animal. It is the sociate the fl avors. Perspective: perfection of this balance that contrib- But fi rst and foremost, you have to Artisan Cheese utes for the most part, emphasized by be immersed in the particularity of the the aging, to the perfect organoleptic cheese you want to put on the market Roland Barthélemy, often called quality of the cheese. with consumers. The origin of its milk, the Ambassador of Cheese, CMN: Please talk to us about the its texture, its ripening are all elements has spent his professional life different species of animals and that will allow unexpected marriages dedicated to cheese and preserving the distinctions their bring to with a vegetable, a fruit, a product of cheesemaking traditions. He cheeses. What kind of milk is your the sea and of course a spice. currently works with Savencia favorite for cheese? The combination of three fl avors Cheese USA to select high-end Barthélemy: In almost all the coun- and three different textures with a cheeses for import. tries of the world, the domestication cheese is for me the essential basis of of the mammals has made possible the success of a pairing likely to create the development of humans on earth, enthusiasm in taste. through the consumption of milk, The success of a pairing is above then cheese. The nature of the milk is all the pleasure you have to create it defi ned by the ability of the animal’s to better share the unique fl avors of Q&A with Roland Barthélemy breed to adapt to its climate and en- each cheese. vironment. Not so long ago, I was in CMN: In sharing cheeses with Colombia at 2,200 meters of altitude consumers, how important is the Often called the Ambassador of passion around cheese. and I was given the opportunity to milk story behind the cheese? What Cheese, Roland Barthélemy has spent “For several decades now, I have a buffalo in an organic environment. resonates with consumers? his career dedicated to cheese and devoted my energy to the discovery and To be able to drink that milk and then Barthélemy: For consumers, that preserving cheesemaking traditions. recognition of the cheese’s heritage transform it into a fi lled cheese, this we all are, it is very important to know At a young age, Barthélemy was help- around the world,” he says. experience will forever be engraved the origin of milk when it comes to ing his father in the aging of cheese Most recently, Barthélemy has in my memory as such pure moment cheese, the method for its fabrication, in their Parisian Market at Les Halles. helped Savencia Cheese USA to defi ne of happiness. its relationship with the environment Later on, he opened his own creamery a line of “haute fromagerie” cheeses CMN: How does seasonality af- and care provided by the cheesemon- in Paris with $20 left in his pocket. for cheese shops and high-end retail, fect milk and cheese quality? ger. Cheese is a type of food that calls Then, inspired by a good friend who bringing unique products to the United Barthélemy: The fl oral diversity for sharing, conviviality and love of was a fl orist, he transformed cheese States. Among these cheeses is the of the grasslands and therefore the others. It is for all these reasons that presentation at a deli counter. People now famous Esquirrou, which was feeding of the animal is paramount; it is part of my “raison d’etre” (reason would sometimes wait for hours to buy named World Champion at the World the protein and fat content depends on or justifi cation for existence). CMN some of the Barthelemy’s Creamery Championship cheese contest held in it. Respect for the breed of animal that cheeses. March. Esquirrou is a PDO Ossau Iraty will be best suited to the terrain and An expert in affi nage and unique crafted from sheep’s milk and aged for climate environment will defi ne the presentation, internationally-recog- a minimum of six months. nature of the type of cheese that will nized Barthélemy has authored numer- Cheese Market News recently posed be produced. Thus, by the seasonality ous books and provided cheese to four questions to Barthélemy about his of nature and the respect of all these French presidents, 17 prime ministers cheese selections and expertise: parameters, we will obtain a quality and many celebrities in France and CMN: You obviously have expe- cheese linked to its terroir. Sensient Tech to abroad. He is president of the Inter- rience selecting superior cheeses. CMN: How do you create and acquire Mazza national Cheese Guild, which includes What do you believe separates a develop new and unique pairings almost 7,000 members in more than 35 “superior” cheese from a “very that appeal to consumers? Innovation Ltd. countries around the world. Its goal good” cheese? Barthélemy: Through travels and is to transmit and share a common Barthélemy: The sensory and taste out of curiosity I discover spices and MILWAUKEE — Sensient Technologies has announced its acquisition of Van- couver, British Columbia-based Mazza Innovation Ltd., a global provider of botanical extraction technology, for an Š undisclosed amount. Sensient Technologies, a Milwaukee- www. ɕ .com based global manufacturer and mar- keter of colors, fl avors and fragrances, Herrin, IL 62948 Ɣ 618.942.4810 Ɣ [email protected] says the addition of Mazza Innovation Global Food Industry Food is a major step in Sensient’s “seed to shelf” strategy to innovate across the value chain for natural and organic Concept, Creation, Completion. ingredients. “This acquisition is extremely signifi - cant for Sensient and our customers,” Customer Based Service says Paul Manning, chairman, president 'ĂƌŽŶ͛ƐĞdžƉĞƌƟƐĞŝŶZĞƐĞĂƌĐŚĂŶĚĞǀĞůŽƉŵĞŶƚĞdžĐĞůƐ and CEO, Sensient Technologies. “The ŝŶƉĂŝƌŝŶŐŐůŽďĂůĐŚĞĞƐĞƐǁŝƚŚŇĂǀŽƌĮůůĞĚĨŽŽĚĂŶĚ combination of our color and fl avor ĨŽŽĚŝŶŐƌĞĚŝĞŶƚƐ͘ expertise and Mazza’s revolutionary Diverse Product Availability technology will allow us to conduct 'ĂƌŽŶŽīĞƌƐĂĨƵůůůŝŶĞŽĨƉĞƉƉĞƌƐ͕ĨƌƵŝƚƐ͕ŽŝůƐ͕ extraction from natural plant sources ƐƉŝĐĞƐ͕ǀĞŐĞƚĂďůĞƐ͕ĂŶĚƐƉĞĐŝĂůŝƚLJŝƚĞŵƐŝŶ using environmentally-friendly extrac- ƐŚĞůĨƐƚĂďůĞŵĞĐŚĂŶŝĐĂůůLJŝŶĨƵƐĞĚTM͕ĨƌŽnjĞŶ͕ tion methods — including water-only ĚƌŝĞĚ͕/Y&͕ĂŶĚŵŽƌĞ͘ extractions — instead of traditional chemical solvents. This technology will Exceptional Quality enable us to work with leading food, cos- ® 'ĂƌŽŶ͛ƐĞdžĐĞƉƟŽŶĂůƋƵĂůŝƚLJƉƌŽĚƵĐƚƐĂƌĞŐĂƌŽŶƚĞĞĚ metics and nutraceutical brands to cre- ƚŽƚĂŶƚĂůŝnjĞƚĂƐƚĞďƵĚƐǁŝƚŚĞdžĐŝƟŶŐŇĂǀŽƌƐ͘ ate cost-effective, clean-label products that deliver on consumer expectations For more information please visit www.garonfoods.com for taste, color and functionality.” CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 7 PEOPLE

Comings and goings … comings and goings ... comings and goings ... comings and goings Cherney Microbiological Services Cherney also has promoted two tion company that designs and develops will have direct oversight of plant man- Ltd. has announced the addition of of its team members to the internal plant automation systems for the food agers, engineering and supply chain. Paul Monet as director of sales and leadership team as Katie Mattson has and beverage industry, recently hired McLeland brings more than 25 marketing. Monet, former market assumed the role of director of qual- Trever Deedon and Jacob Colby as years of experience, including leader- segment manager at MilliporeSigma, ity and continuous improvement and process controls engineers. ship positions within engineering and a business of Merck KGaA, has more Ashley Erdman has assumed the role of Prior to joining the ESE team, operations across four Danaher Corp. than 20 years of industry experience profi ciency program manager. Mattson’s Deedon worked at Badger State Fruit platforms in industrial and regulated within the life sciences industry in promotion comes following her 12-year Processing as a welder/fabricator spaces. both marketing and business devel- history at Cherney. She worked in the and at Merit Electric as an electri- Synlait Milk Ltd., based in Can- opment roles. In his new role, Monet laboratory for seven years and most cian. Colby has experience working terbury, New Zealand, has announced will report to COO Steve Kuchenberg. recently held the position of profi ciency on electrical instrumentation at the Leon Clement will join the organiza- He will be responsible for the develop- program manager for fi ve years. Erdman Verso Corp. tion as CEO from mid-August. Most ment and execution of the sales and has worked at Cherney for six years. Liqui-Box, producer of fl exible pack- recently, Clement was Fonterra’s marketing strategy to achieve Cher- She has worked in the laboratory for aging solutions, has appointed Andrew managing director of Fonterra Brands ney’s long-term growth plan. He will four years and most recently as quality McLeland chief operating offi cer. He New Zealand, and prior to that, he work between offi ces in Milwaukee technician for two years. will be responsible for the company’s was its managing director of Sri and Green Bay, Wisconsin. ESE Inc., a control system integra- global manufacturing operations and Lanka and Indian subcontinent. CMN

Perdue appoints 13 to National Dairy Promotion Board

MADISON, Wis. — Agriculture Sec- retary Sonny Perdue has announced the appointment of 13 members to fi ll vacancies on the 37-member National Dairy Promotion and Research Board. Twelve appointees will serve 3-year terms, Nov. 1, 2018 through Oct. 31, 2021. One appointee will serve the remaining portion of a vacant position, effective immediately and expiring Oct. 31, 2019. “These appointees represent a cross- section of the dairy industry and will aid the National Dairy Board as it carries out its coordinated program of promotion and research to maintain and expand domestic and international markets for dairy products. I know the industry will be well served by them,” Perdue says. Appointed members serving 3-year terms expiring Oct. 31, 2021, are: Warren L. Chamberlain, Oregon, Region 1; Brad J. Scott, California, Region 2; Pauline Tjaarda, California, Region 2; David W. Jackson, Texas, Region 4; Deb Vander Kooi, , Region 5; Evan J. Hillan, Wisconsin, Region 6; Randy G. Roecker, Wisconsin, Region 6; Doug J. Carroll, Iowa, Region 7; Kim Korn, Idaho, Region 8; Cynthia K. Adam, Indiana, Region 9; David T. Pyle, Maryland, Region 11; and Patricia J. Bikowsky, New York, Region 12. Appointed member serving a vacant term, expiring Oct. 31, 2019, is Michael R. Oosten, California, Region 2. The Dairy Board includes 36 dairy producer members representing 12 geographic regions within the United States and one member representing dairy importers. Dairy Board members serve 3-year terms, with no member serv- ing more than two consecutive terms. Members are selected by the USDA Secretary from nominations submitted by dairy producer organizations, dairy importer organizations, general farm organizations and qualifi ed programs. More information about research and promotion programs is avail- able on the Research and Promotion Programs page on USDA’s Agricul- tural Marketing Service website. CMN For more information please visit www.dorothyscheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

New CEO Bailey heads up team at Yancey’s Fancy as company introduces new cheeses CORFU, N.Y. — Brian Bailey, a share- month at the International Dairy-Deli- at retailers throughout the country. The 112,000-square-foot facility located just holder in Yancey’s Fancy and longtime Bakery Association show, the company company uses Kutter’s Cheese Factory three-quarters of a mile from its original vice president of operations and execu- showcased its new Apple Pie Cheddar store, an on-site retail store owned and facility. Yancey’s Fancy now is working tive master cheesemaker, recently as- and Sun Dried Tomato and Bacon Swiss operated by Bailey’s wife, Heather, as a to expand its lines of natural cheese and sumed the role of CEO of the company. pasteurized process cheeses as well as way to sample new cheeses and intro- increase production at the company’s The creative mind behind many of the its new Caraway & Scallion , duce new ideas to consumers who may original facility and currently is start- company’s innovative fl avors, he remains a buttery triple cream Norwegian-style be reluctant to try something different. ing an expansion that will include an master cheesemaker as well. cheese. The company also is working on a “Consumers are more adventurous investment of more than $5 million in While leading the company to new Buffalo Wing , Bailey says. there,” Bailey says. The store is named new equipment, including cheese vats opportunities is important to Bailey, he Yancey’s Fancy always has four to after the Kutter family which previously and cheese tables. The company antici- admits master cheesemaker is the role fi ve new concepts in the works, he adds. owned Yancey’s Fancy’s original cheese pates doubling its natural cheese sales he most relishes. There is a gleam in his Yancey’s Fancy’s fl avors cover a vast plant in Corfu, New York. and adding $15-20 million in economic eyes when he talks about cheesemaking. range, from the sweet Strawberry Char- To accommodate its continued prod- growth to its community. “I tell people that making cheese donnay Cheddar to the hot Habanero & uct development and following across The company also continues to is the most fun you can have with your Jalapeño Cheddar. The company retires the country, Yancey’s Fancy continues invest in the cheesemaking com- clothes on,” Bailey says with a laugh. few fl avors because even fl avors that to expand its operations. munity and is a sponsor of the There’s nothing quite like a cheese don’t end up being top sellers usually In 2016, the company moved its confer- plant in the wee hours of the morning end up with a strong following. process cheese manufacturing to a new ence this month in Pittsburgh. CMN when it’s calm and peaceful, he says, “We’ve tried to retire some but we adding “I like the way it smells.” get militant responses back from our Yancey’s Fancy is best known for consumers with ‘oh no you don’t!’” Stonhard forms partnership with PolySto Bailey says. its wide variety of cheese fl avors, many MAPLE SHADE, N.J. — Stonhard, and wall solution to food and beverage The end goal is to create fl avor pro- of which are the brainchild of Bailey, a manufacturer and installer of seam- facilities where food safety and hygiene fi les that wow consumers and give them though he’s quick to note the company less, resinous fl oors, walls and linings, are of vital importance. Seamless curbs a special experience. has a strong team of cheesemakers. recently announced its exclusive U.S. and seamless fl ooring unite to ensure “We want to create products the “The cheesemakers make the deci- partnership with PolySto, a European dirt and bacteria have no place to harbor consumer looks forward to and enjoys,” sions. I’m just a part of it,” he says. “I producer of hygienic wall protection for and grow, thereby saving clients time and Bailey says. “We want them to think ‘That am surrounded by talented people and the food and beverage industry. money on replacing and repairing spaces was really good, that had a lot of fl avor. fully supported by my partners.” Polysto’s prefabricated, highly-dura- within their facilities, the companies say. I want to have that again.’” The R&D team strives to introduce ble, water-resistant curb/wall systems With materials that are chemi- The company’s cheeses are available at least three new fl avors a year. Last offer the ultimate hygienic solution for cal, impact, and water-resistant from any facility, Stonhard says. both Stonhard and PolySto, food and Stonhard and Polysto say by working beverage environments can maintain together, they can bring a superior fl oor a superior standard, they add. CMN

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For more information please visit www.yanceysfancy.com For more information please visit www.relco.net/orderparts © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

M. Davis Group offers customers opportunities to ‘show and sell,’ maximize ROI on assets

By Alyssa Mitchell directly translates to greater returns gained the respect of clients throughout and continuously improve its customers’ for our clients,” he says. the world, M. Davis Group saw the auc- experiences. PITTSBURGH — Established in 2005 In addition to holding auctions, the tion business changing and knew its As the business has grown, M. Davis and built on more than 100 combined showroom allows M. Davis to offer its business needed to change, too. Group also has expanded overseas. years working in the dairy and food customers a prime location to showcase The company recently launched a Harry Davis founded and manages M. industries, M. Davis Group offers auc- equipment for online sales, Davis notes. new “agile vision” to bring more to the Davis Group Europe, the European tioneering, appraisal and asset recovery While customers may send their own cycle of leveraging assets. division of M. Davis Group. solutions to customers in the dairy photos of equipment to sell, the show- The company now operates under “We target many of the same market industry. As the business landscape room provides an opportunity to have the AGILE Auctioneering philosophy sectors — food and beverage — with becomes increasingly globalized and equipment photographed in showroom — Accurate Appraisals, Great Market- a large focus on dairy, but we’re also digitized, M. Davis Group has kept pace quality lighting. ing, Innovative Auctions, Logistics and delving into other industries includ- with multi-location online auctions as “It also frees up space for our clients Payment, and Effective Follow-Through. ing construction, heavy industrial and well as a state-of-the-art showroom in when they send their equipment to us,” “We focus a lot on innovation, and we material handling,” he says. Pittsburgh. he says. “This is a unique offering of our always have a thorough follow-through Davis says the company’s track re- M. Davis Group — a family-owned, company.” on the auctions,” Davis says, noting the cord has enabled it to grow and expand third-generation auction house — is Davis notes that after decades of company sends out a customer survey while still maintaining and building on led by Martin Davis, CEO and founder. developing the skills and savvy that has following its auctions to get feedback Turn to M. DAVIS, page 10 a His son, Harry Davis, serves as company president. The staff also encompasses other family and longtime employees that are like family, Harry Davis notes. “Many of our employees have worked Maximize Your ROI with my father for multiple decades,” he says. “There isn’t a lot of turnover, which I think is unique for a company by Turning Idle Assets like ours.” Harry Davis himself has worked with his father for 15 years. into Cash! “I started working full time with my father when I was 16 years old. We were auctioning an old glass plant outside of Pittsburgh that closed due to fl ooding. I spent the summer working with friends to set up and catalog the assets onsite. It was a dirty job in an old plant and it was a hot summer. However, I think this is the only way to learn the business, to get your hands dirty and start from the bottom,” he says. Harry Davis later went to college in Ohio but would continue to work with his father when home during the sum- mer. During this time period he began to develop knowledge of dairy and food M. Davis Group offers monthly consignment sales and processing equipment. As the industry has entered the electronic age, he built quarterly live auctions at our MDG Auction Showroom M. Davis Group’s online sales depart- ment including monthly and biweekly auctions. • More Accurate Appraisals Davis also has been instrumental in the development of the 60,000-square- • Better Previews foot M. Davis Group Auction Showroom • Better Integration of Onsite and Online Auctions in Pittsburgh, where the company cur- rently conducts quarterly live auctions Over 60 years of experience and three generations as well as monthly online auctions to liquidate surplus food and beverage as- strong to deliver personalized asset recovery sets. The company is inviting attendees solutions to maximize your returns. of the American Cheese Society confer- ence next week in Pittsburgh to visit Put our “AGILE Auctioneering” vision to work for the showroom. “We offer diverse solutions to our you today. Let us bring auction performance to a clients,” Davis says. “We hold traditional higher level and more to the cycle of leveraging auctions following plant closures, but your assets. we also work with growing companies that are expanding or entering into new business sectors.” Davis adds that as trends fl uctu- ate, M. Davis Group has branched out M Davis Group 2300 Palmer Street with its marketing to target customers Pittsburgh, PA 15218 outside of the dairy industry that can 412.521.5751 utilize the assets that its dairy clients info@ mdavisgroup.com are selling. One such example includes Timely Support Innovative Ideas Advanced Technology Clear Communications mdavisgroup.com up-and-coming breweries. “It’s provided us an opportunity to uncover additional customers, which For more information please visit www.mdavisgroup.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

M. DAVIS of appraisals and sales across a broad spectrum of industries Continued from page 9 “We’re not a ‘one and done’ opera- tion,” Harry Davis notes. “Many of our relationships Martin Davis established clients are long-term, exclusive clients many years ago. that trust us as a family business produc- During his more than 45 years of ing high-quality results.” experience in the business of turning He adds that the company is looking tangible assets into capital, Martin to expand its showroom auctions in the Davis has learned that the best business United States, as well as in Europe. practices are to listen to expectations, “Dealing with surplus equipment perform educated evaluations and pro- assets are not typically our client’s pri- duce the best buyers for a sale, Harry mary responsibility; we’re here to help Davis notes. As principal auctioneer them maximize ROI on their surplus and appraiser, he has coordinated, equipment while they focus on running directed and participated in thousands their daily operations,” he says. CMN

Reduce the Risk of Photo courtesy of Cheesemonger Invitational TOP MONGERS — Eric Schack of Eataly Downtown (third from right) was named the Summer 2018 Cheesemonger Invitational champion at the June 30 competition held at the Brooklyn Expo Contamination Center. Other fi nalists included (from left): Kiri Endicott, The Cheese Shop of Salem; Emile Villmore, Bacco’s Wine and Cheese; Joshua Santamaria, Foragers Market; Lauren Toth, Murray’s Cheese; and Carol Johnson, Monger’s Plate. Center front is Adam Moskowitz, owner of Larkin Cold Storage and with Color-Coded Products from Nelson-Jameson Columbia Cheese, and brainchild behind the competition. Schack wins Cheesemonger Invitational We have the NEW YORK — Eric Schack of Eataly bites. The event also featured artisan most extensive Downtown, New York City, was named cheeses and specialty foods from color-coded program winner of the Summer 2018 Cheese- around the world. monger Invitational, which was held The Cheesemonger Invitational in the industry— June 9 at the Brooklyn Expo Center. takes place biannually in New York request our NEW Taking place for the ninth year in a City in June and in San Francisco in row in New York City, the event brings January. The championship prize in- 52-page catalog to together cheesemongers from across cluded $1,000, a week-long trip to the see everything we the nation as well as top artisan chee- United Kingdom and apprenticeship semakers and retailers from around the with Neal’s Yard Dairy, a trip to the KDYHWRRijHU world. The competing cheesemongers Vermont Cheesemakers Festival and a face challenges from preparing “perfect visit to the Cellars at Jasper Hill. CMN bites” and pairings to cutting and wrap- ping cheese to showing off their cheese 1-800-826-8302 • nelsonjameson.com knowledge. Entry deadline for [email protected] For the first time this year, prior Cheesemonger Invitational cham- 2019 Good Food For more information please visit www.nelsonjameson.com pions returned to offer their own Awards is July 31

SAN FRANCISCO — The deadline to submit entries for the 2019 Good Food Awards is July 31. Categories for this year’s contest include beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fi sh, honey, oils, pantry, pickles, preserves, and spirits. Organizers anticipate more than 2,000 entries total in all 16 categories. In each category, three food crafters from each region –– North, South, East, West From humble beginnings to time-honored and Central –– will receive an award. traditions, Nasonville Dairy always offers After a blind tasting in September, quality cheese and you will taste the difference! fi nalists are announced in November. • Over 40 Varieties, Styles and Types of Award-Winning Cheese Finalists will be the fi ve highest scoring • Extensive & Unique Cheeses from Traditional to Specialty • Crafted by Two Master Cheesemakers entrants in each category from each • Consistent, Affordably Priced Product region. Of these, three in each region • Third Generation Wisconsin Dairy Supporting Local Dairy Farmers will be named the winners. Explore our online store and product offerings by Winners will be announced Jan. 11, visiting our website at www.nasonvilledairy.com 2019 at the Good Food Awards Ceremony in San Francisco. The entry fee is $75 per product, and companies are limited to entering 10898 Hwy 10 West • Marshfield, WI 54449 no more than three products in each Phone: 715-676-2177 • Fax: 715-676-3636 category. Coffee roasters are limited Email: [email protected] to two entries. www.nasonvilledairy.com To enter or learn more, visit https://goodfoodfdn.org/awards. CMN For more information please visit www.nasonvilledairy.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

FARM BILL on a motion to go to conference as well as “The Sept. 30 expiration date for name its conferees, and Agriculture Chair- the current farm bill looms large, as Continued from page 1 man Pat Roberts, R-Kan., has indicated “Rural America family farmers and ranchers require that may happen as soon as next week. is counting on the certainty of a strong farm bill now Senate colleagues to reach a fi nal prod- “We are pleased to see the House move as much as any other time over the past uct that helps millions of low-income ahead on the Farm Bill,” said Roberts us to get several decades,” says Rob Larew, senior Americans climb the economic ladder and Ranking Member Debbie Stabenow, this right.” vice president for public policy and com- while standing by the hard-working farm D-Mich., in a statement Wednesday. “In munications, NFU. “We’re hopeful that and ranch families who put food on our order to be successful in passing a fi nal Chairman Pat Roberts and the conferees will respond to this imme- bill, the conference committee must put diacy by producing a bill, on time, that tables and clothes on our backs.” Ranking Member Debbie Stabenow The House Republican conferees politics aside and focus on the needs of meets the needs of farmers, consumers U.S. SENATE AG COMMITTEE include: our farmers, families and rural communi- and our nation’s food system. We urge • House Ag Committee — Mike Con- ties. We are eager to go to conference, so the committee to ensure the fi nal bill away (Texas), Glenn Thompson (Penn- we can move quickly to provide certainty improves the farm safety net to deal with sylvania), Bob Goodlatte (Virginia), for American farmers and families. Rural the current economic hardship facing Frank Lucas (Oklahoma), Mike Rogers America is counting on us to get this right.” ference committee process and swift farmers, promotes the environmental (Alabama), Austin Scott (Georgia), Rick Following the conference committee passage of a farm bill that improves sustainability of family farm operations, Crawford (Arizona), Vicky Hartzler announcement, the National Farmers the farm safety net, farm sustainability and improves access to diverse markets (Missouri), Rodney Davis (Illinois), Ted Union (NFU) called for a smooth con- and diverse markets for family farmers. for family farmers and ranchers.” CMN Yoho (Florida), David Rouzer (North Carolina), Roger Marshall (Kansas) and Jodey Arrington (Texas). • House Education and the Work- force Committee — Virginia Foxx (North Carolina) and Rick Allen (Georgia). • House Energy and Commerce Com- mittee — John Shimkus (Illinois) and Kevin Cramer (North Dakota). • House Financial Services Commit- tee — Jeb Hensarling (Texas) and Sean Duffy (Wisconsin). • House Foreign Affairs Commit- tee — Ed Royce (California) and Steve Chabot (Ohio). • House Oversight and Government Reform Committee — Mark Walker (North Carolina) and James Comer (Kentucky). • House Natural Resources Commit- tee — Rob Bishop (Utah) and Bruce Westerman (Arizona). • House Science, Space, and Tech- nology Committee — Ralph Abraham (Louisiana) and Neal Dunn (Florida). • House Transportation and Infra- structure Committee — Jeff Denham (California) and Bob Gibbs (Ohio). The House Democratic conferees include: • House Committee on Agriculture — Collin Peterson (Minnesota), David Scott (Georgia), Jim Costa (California), Tim Walz (Minnesota), Marcia Fudge (Ohio), Jim McGovern (Massachu- setts), Filemon Vela (Texas), Michelle Lujan Grisham (New Mexico), Ann Kuster (New Hampshire) and Tom O’Halleran (Arizona). • Education and Workforce Commit- tee — Alma Adams (North Carolina). • Energy and Commerce Committee — Paul Tonko (New York). • Financial Services Committee — Maxine Waters (California). • Foreign Affairs Committee — Eliot Engel (New York). • Natural Resources Committee — Raúl Grijalva (Arizona). • Oversight and Government Reform Committee — Stacey Plaskett (Virgin Islands). • Science, Space and Technology Committee — Eddie Bernice (Texas). • Transportation and Infrastructure Committee — Cheri Bustos (Illinois). Meanwhile, the Senate still has to vote For more information please visit www.rothcheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 12 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

YOUNG pany. However, when his father ap- “I’m a scientist by trade, so ex- and workshops as well as 240 hours proached him about joining the cheese perimentation is one thing I excel at,” of apprenticeship. WCMA recently Continued from page 1 business and making it a lineage he says. “Observing, monitoring and launched WCMA Young Professionals, factory, he felt the calling. implementing are all part of the experi- creating a network as well as training Ben Workman, 33, is plant manager “It took about a year of convinc- mentation process. What I love about opportunities for those under 40 in and cheesemaker at Edelweiss Cream- ing — fi rst from him, and then me cheesemaking is that it’s all a practical the cheese industry. The University ery, Monticello, Wisconsin. He works talking with my wife, for me to make experiment, not just theoretical. It’s of Wisconsin-Madison campus also is alongside his father, Wisconsin Master the change,” Workman says. “When I hands-on — you get to make it and home to the Center for Dairy Research Cheesemaker Bruce Workman, owner did, I fell in love with cheesemaking. I directly see the results of your effort.” (CDR), which provides these trainings and founder of Edelweiss, which looked at it not only as an art, but as a • Learning opportunities and workshops as well as support to both specializes in traditional big-wheel science. Being a science geek, milk is Young cheesemakers fi nd support new and established cheesemakers in Emmentaler production. one of the most complicated biological and educational opportunities from recipe development, troubleshooting Ben Workman initially wanted to substances there is — it’s beautiful, more established cheesemakers and and other issues. pursue a different career path, ma- crazy! That made me develop a passion companies as well as through courses “CDR is the best resource in the joring in microbiology and cellular for the industry.” and university programs. country for cheesemaking seminars and biology and minoring in chemistry at Ben Workman says he enjoys making Wisconsin is the only state in the workshops, but also just personnel that the University of Wisconsin-Oshkosh, Emmentaler the most, and he is in the country that requires its cheesemak- make themselves available to people,” which led to a job as an associate process of developing some new cheeses ers to obtain a license, which entails Umhoefer says. chemist for a pharmaceutical com- for the company. a combination of short course training In Sonoma County, California, 30-year-old Joe Moreda Jr. is vice presi- dent and plant manager, as well as head cheesemaker, at the family-owned Valley Ford Cheese and Creamery. His mother Karen Bianchi-Moreda, the fourth gen- eration of the Bianchi family dairy farm, started the cheese business in 2008. As president of the creamery, she has since transitioned to business management aspects of the company, leaving her son in charge of the cheesemaking. The creamery currently produces three award-winning raw milk cheeses: Estero Gold and Estero Gold Reserve Montasio- style aged cheeses; the washed-rind, Fontina-style Hwy 1; and the newest Grazin Girl, a Gorgonzola-style cheese introduced in late 2017. Estero Gold Reserve was twice named Best of Show at the California State Fair. “I was fortunate enough to work an internship with Point Reyes Farmstead Cheese Co. in the summer of 2006, right before I was set to head off to college. I instantly knew that the dairy product manufacturing industry is where I wanted to end up,” Moreda says. He graduated in December 2010 from Cal Poly, San Luis Obispo, with a bachelor’s degree in dairy science with an emphasis in dairy products technol- ogy and a minor in agricultural business. “Not only did I gain knowledge in the classroom from world-class dairy products professors such as Dr. Nana Farkye and Dr. Rafael Jiminez, but I also had the opportunity to work as a paid employee at the Cal Poly Cream- ery throughout my whole 4.5 years of college,” he adds. “I gained hands-on experience making cheese, ice cream, butter, , dry milk powder and bottled milk, and also learned other important aspects of an operation, such as quality, sanitation, inventory management, and the mechanics of operating equipment.” In addition to his internship at Point Reyes, Moreda also interned at Petaluma Creamery and Leprino Foods before deciding to return home to join the family business. On the East Coast, Couët says she received a lot of support from other cheesemakers as well as from par- ticipating in the Massachusetts Cheese Guild as she was starting her business. For more information please visit www.greatlakescheese.com Turn to SUPPORT, page 13 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

Photo courtesy of Darrell Demeter

FAMILY CRAFT — Darrell Demeter (right) makes cheese with his father, Jim Demeter, at Door Artisan Cheese in Egg Harbor, Wisconsin. A fi fth-generation cheesemaker, Darrell is one of several young Wisconsin cheesemakers opting to continue their family tradition in the industry. SUPPORT near future. A new 5,000-square-foot retail shop also is slated to open later Continued from page 12 this year. “We plan on growing our sales and “I developed informal mentorships distribution and are currently in the and would reach out to cheesemakers development stage of multiple new in the Northeast if I had questions,” products,” Moreda says. she says. “This is what I love about “My biggest personal long-term goal the cheesemaking community — is to purchase a piece of land somewhere almost everyone that I’ve ever met has in Sonoma County, preferably as close been very supportive and very open to Valley Ford as possible, and build a about how they do things, down to the brand-new, state-of-the-art dairy prod- cheesemaking recipes.” uct manufacturing facility,” he adds. Demeter says it’s an honor to work “This will be a massive undertaking among some of the most experienced and will take years of planning, fi nanc- and recognized people in Wisconsin’s ing and hard work, but it will offer us cheese industry. the ability to put our personal stamp “Everyone has their own history, on the industry, grow our business their own story and their own tricks exponentially, help the local economy of the trade,” he says. “There’s such and provide even more opportuni- a respect in the industry since people ties for future generations.” CMN work so hard to make their product and For more information please visit www.hadencustance.com we all do it a little bit differently. It’s a big industry, and I’m learning something all the time.” • Room to grow Umhoefer notes that in addition to small artisan cheesemakers breaking ground, he also sees next-generation cheesemakers looking to expand and compete at a higher level to help their families’ cheese factories continue through future generations. Couët says she has grown her busi- ness between 2015 and 2017, going from selling her cheese at local markets to now working through four distributors that sell her cheese across several states. “We’ve certainly grown substantially, but I am impatient, and I want to grow substantially more,” she says. “We’re certainly in the black, but I feel to be in a comfortable place fi nancially for the business, we need to grow. I would like to double our sales by 2022.” When Moreda fi rst joined the family company, it was producing around 450 pounds of cheese per week. Seven-and- a-half years later, Valley Ford Cheese and Creamery produces 3,000 pounds per week, with plans to double in the For more information please visit www.wisconsingradersreserve.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 14 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

When asked about other mammals’ Kalona Creamery to produce cheese curds LABELING milk and labeling concerns, NMPF says Continued from page 1 it fully recognizes the suitability of a KALONA, Iowa — Kalona Creamery, from the community. As we’ve said qualifi er such as “goat” or “sheep” being Kalona, Iowa, has announced it will before, we want Kalona Creamery to be NMPF also welcomed Gottlieb’s com- used to distinguish among various types start producing cheese curds next a sustainable and long-term business ments and intent to enforce labeling of mammalian lacteal secretions. month. This is the fi rst time cheese in the Kalona community.” standards. NMPF says the plethora of plant-made will be made at the facility since Twin In addition to the cheese curds, “After years of inaction in response products using “milk” on their labels County Dairy closed its doors in 2014. Kalona Creamery also serves house- to our complaints about these labeling contradicts the statement of identity To celebrate, Kalona Creamery will made ice cream, sells hand-rolled violations, Gottlieb’s announcement that for milk on its most basic level — i.e., host a launch party Aug. butter, offers a lunch deli window the agency is intending to act on this issue the source of milk must be an animal, 11. The free, family-friendly event will and features numerous Iowa vendors is very encouraging,” says Jim Mulhern, specifi cally, a lactating cow. While there feature samples, photos with “Lona” and gifts. president and CEO, NMPF. “The market- also are standards of identity for products the cow mascot, a cheese curd eating Kalona Creamery is a member of ing of non-dairy imitators must comply made from the milk of other animals (i.e. challenge and shopping. the Open Gates Business Development with federal standards of identity, and goat, sheep and water buffalo) for specifi c “We are excited to bring back fresh, Corporation, a family of eight compa- consumers should not be misled that cheeses and/or ice cream (21 CFR 133 and squeaky cheese curds to this historic nies based in the rural Kalona area. these products have the same nutrition as 135, respectively), in all cases, the term facility,” says Bill Evans, CEO. “We For more information, visit www. real milk, yogurt, cheese and other actual “milk” refers to the lacteal secretion from appreciate the support we’ve received kalonacreamery.com. CMN dairy products.” a mammal, NMPF says. While the current FDA Standard of Identity for Milk is stated in 21 CFR 131.110 as “lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows,” ADC notes that in the CFR Title 21-Part 102 — Common or Usual Name for Non Standardized Foods — ADC believes the rest of the hoofed animals fall in to this defi nition: “The common or usual name of a food, which may be a coined term, shall accurately identity or describe, in as simple and direct terms as possible, the FINLANDIA’S basic nature of the food or its character- izing properties or ingredients. The name shall be uniform among all identical or NEW PRODUCTS ARE ALL similar products and may not be confus- ® ingly similar to the name of any other food MADE FROM GOOD that is not reasonably encompassed within the same name.” “The larger point is that food defi ni- tions do not allow for the use of vegetable and plant products to be the source of the ‘milk’ or ‘cheese,’” NMPF says. NMPF wrote to Gottlieb last year to BEST OF CLASS complain that the agency has not been BUTTER 2018 UNSALTED BUTTER enforcing labeling standards, pointing out that FDA’s lack of action “has led to rampant consumer fraud related to the inferior nutrient content of these non-dairy products compared to their true dairy counterparts,” Mulhern says, adding that in addition to fake “milks,” there also are a proliferation of products calling themselves “yogurt,” “cheese,” “ice cream” and “butter.” The enforcement issue is not just an arcane dispute, but has signifi cant public health implications because dairy imitators lack any consistent nutritional profi le, while real milk always has the same nutritional package, varying only by standardized fat content, NMPF says. “Consumers who purchase these imita- tions are not receiving the same level of nutrients found in cow’s milk, and that contributes to Americans falling short of the recommended amount of vitamins and minerals for a healthy diet,” Mulhern says. “FDA must act on this matter or else see the further decline of proper nourishment To learn more about all of Finlandia’s products, of our children and families.” ZMWMXǻRPERHMEGLIIWIGSQ NMPF notes Gottlieb’s comments this week are similar to testimony he presented this spring to the Senate, when he acknowledged that the agency has “exercised enforcement discretion” For more information please visit www.fi nlandiacheese.com Turn to FDA, page 15 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

FDA “Given agriculture’s many contribu- accuracy in the labeling of food prod- also is opening a docket to take public tions to our state and national economies, ucts and consistency in enforcement of feedback on these issues to help guide Continued from page 14 upholding standards of identity is criti- existing standards,” Harsdorf says. “As its decision making. FDA specifi cally is cal to the industry as well as benefi cial food innovations continue to emerge, it interested in the implementation of its in not holding food marketers to federal to consumers,” Harsdorf says. “Without is essential that standards of identity current standards of identity, whether standards limiting the use of standardized prompt action and enforcement by the and labeling requirements are clear and it should be enforcing them differently food terms. FDA, we will continue to see more and enforced to maintain the integrity of the and whether it should update some of Mulhern says he hopes the agency will more mislabeling of products, such as agricultural industry and clarity in the those existing standards. rapidly move to take enforcement action, milk, that do not meet the FDA’s own marketplace for consumers.” “Depending on what we learn, we adding that “this issue can be quickly defi nitions.” Meanwhile, FDA is gearing up for a may step up our enforcement efforts resolved.” In the letter, Harsdorf, like ADC, also public meeting July 26 in which the agency against false or misleading labeling,” Concern over labeling of imitation notes that regulators in other countries are will discuss and receive comments on Gottlieb says. “For example, we need to products also has been raised at the state enforcing their standards and defi nitions topics including food labeling, use of the more closely examine whether certain level. This week, Sheila Harsdorf, secretary not allowing plant-based products to be “healthy” claim and standards of identity. almond- or soy-derived products should of the Wisconsin Department of Agricul- labeled or marketed as milk. Gottlieb says the meeting will be able to call themselves milk.” (See ture, Trade and Consumer Protection, sent She says it is imperative that the United cover three areas of renewed focus “FDA to hold public meeting July 26, a letter to Gottlieb expressing concern States does the same in order to not be for FDA: modernizing labeling claims, seeks comments on Nutrition Innova- over the agency’s policies on food labeling. placed at a competitive disadvantage. modernizing ingredient labels and tion Strategy” in the June 29, 2018, With an increasing number of plant- “As a nation, we need honesty and modernizing standards of identity. FDA issue of Cheese Market News.) CMN based products being marketed as milk, it is critical that FDA enforce labeling that provides clear and transparent informa- tion to consumers, Harsdorf says. FOUR GENERATIONS STRONG TARIFF in Cheesemaking with Six Master Cheesemakers!!! Continued from page 1 • Family Owned Since 1925 • Award-Winning Cheese & Yogurt and aluminum tariffs in April. • Dedication to Consistent Quality U.S. trade offi cials say that new tariffs • Progressive People & Ideas imposed by China, the European Union (EU), Canada, Mexico and Turkey on American goods are not in line with WTO SHARE IN OUR AWARD-WINNING rules. Dairy products appear on the retal- EXCELLENCE AND DEDICATION iatory duties lists from Mexico, Canada Whether it is our chunk, crumbled or chunk in brine and China, which are the top three export Feta or our Greek Yogurt, you can always trust our markets for domestic dairy. The countries superior quality and taste. combined represent almost 47 percent of the dollar value of U.S. dairy exports “When Feta: Greek Yogurt: last year, notes the International Dairy • Made From the Freshest • Authentic Mediterranean Taste we come in Cow’s Milk • Lowfat and Nonfat Varieties Foods Association (IDFA). first, you • Firm & Crumbly Texture • 2X the Protein Eight countries already have fi led WTO • Tangy & Salty to the Taste • Thick, Rich & Creamy cases against the United States’ steel and know exactly • Steep in Greek Tradition • Flavored or Plain aluminum tariffs. Disputes within the where we • Retail & Foodservice • Retail, Foodservice & Industrial WTO can take at least a year to conclude stand.” and the appeals process can prolong the 2018 World Championship Cheese Contest case for several years, IDFA says. 1st Place: Brick, Muenster (Brick) 1st Place: Lowfat Cheeses (Odyssey Low Fat Feta) The Offi ce of the U.S. Trade Repre- 1st Place: Flavored High Protein Yogurt, Cow’s Milk sentative (USTR) says that the U.S. steel (Odyssey Greek Yogurt Peach) 2nd Place: Brick, Muenster (Muenster) and aluminum duties imposed by Presi- 2nd Place: Feta (Odyssey Feta) dent Trump earlier this year are justifi ed 2nd Place: Feta, Flavored (Odyssey Tomato & Basil Feta) under international agreements the 2017 American Cheese Society United States and its trading partners Cheese Contest have approved but that retaliatory du- 1st Place: Odyssey Peppercorn Feta ties on U.S. exports imposed by China, 1st Place: Odyssey 2-Percent Greek Yogurt 2nd Place: Odyssey Feta the EU, Canada, Mexico and Turkey are 2nd Place: Odyssey Low Fat Feta completely without justifi cation under 2nd Place: Odyssey Greek Yogurt Old World Style international rules. 2017 United States Championship “The actions taken by the president Cheese Contest 1st Place: Feta (Odyssey Feta) are wholly legitimate and fully justifi ed 1st Place: Flavored Feta (Odyssey Mediterranean) as a matter of U.S. law and international 1st Place: Brick, Muenster (Brick) 1st Place: Lowfat Cheeses trade rules,” says USTR Robert Lighthiz- (Odyssey Fat Free Feta in Brine) er. “Instead of working with us to address 1st Place: High Protein – Cow’s Milk Yogurt, Flavored (Odyssey Greek Yogurt Vanilla) a common problem, some of our trading partners have elected to respond with retaliatory tariffs designed to punish American workers, farmers and com- panies. These tariffs appear to breach each WTO member’s commitments under the WTO agreement. The United States will take all necessary actions to protect our interests, and we urge our 608.325.3021 trading partners to work constructively WISCONSIN MADE www.klondikecheese.com BY MASTER with us on the problems created by mas- CHEESEMAKERS sive and persistent excess capacity in the steel and aluminum sectors.” CMN For more information please visit www.klondikecheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 16 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

USDA releases latest world dairy trade report, says U.S. cheese exports to be impacted

WASHINGTON — U.S. cheese exports seen in U.S. dairy product exports pected to remain competitive in other retaliatory tariffs on U.S. SMP imports, during the second half of the year will across the board compared to the same markets, helping to offset a portion of their impact on overall U.S. SMP ex- be negatively impacted by retaliatory 2017 period. However, for the balance these losses. ports is not expected to be signifi cant. tariffs, predicts USDA’s Foreign Ag- of the year, USDA says the outlook for For 2018, the U.S. export forecast Total U.S. dairy product exports ricultural Service in its latest Dairy: U.S. dairy exports is mixed due to the for cheese is reduced by 6 percent for 2018 are revised down 1 percent World Markets and Trade biannual imposition of retaliatory tariffs by from December’s forecast to 334,000 from December’s forecast to 98.8 mil- report released this week. Mexico and China on a range of U.S. metric tons, which also represents a lion metric tons, which still remains Among the major dairy exporters dairy products. The tariffs, in effect decline of 3 percent from the previ- above the 2017 total of 97.8 million (United States, New Zealand, the since early July, include Mexican tariffs ous year. U.S. imports of cheese made metric tons. European Union [EU], Australia and on U.S. cheese and Chinese tariffs that from cow’s milk are forecast to drop USDA also has revised New Zea- Argentina), 2018 exports are projected particularly affect skim milk products by 2 percent over 2017, continuing a land’s 2018 dairy export forecast down to total 296.6 million metric tons, up such as skim milk powder (SMP), whey declining trend since 2016. 1 percent from December to 21.7 mil- 1 percent from USDA’s initial 2018 and cheese. However, they exclude The forecast for U.S. SMP has been lion metric tons. The EU’s dairy export forecast in December. The 2017 dairy products such as lactose and infant revised up by 13 percent to 720,000 forecast has been raised 2 percent exports from these countries totaled formula. While U.S. exporters are metric tons, which would represent to 155.6 million metric tons, up from 292.3 million metric tons. likely to lose some market share in a new record for annual U.S. SMP December’s initial forecast of 152.1 From January-May 2018, gains were these countries, U.S. exporters are ex- exports. Although China has imposed million metric tons and 2017’s total of 153.4 million metric tons. Argentina’s and Australia’s forecasts also were raised, 1 and 2 percent, respectively. USDA also has included a special section on EU milk production with the report. Since the elimination of the EU milk production quota in 2014, the Netherlands, Ireland, Poland and Italy have accounted for nearly three- quarters of the total net gain in EU milk production, USDA says. Meanwhile, one country — France — is respon- sible for three-quarters of member states’ declines in milk production. Despite fears that post-quota output would surge, the annualized rate of 1.2-percent growth from 2014-2017 was only slightly above the previous fi ve- year average of 0.9 percent. For 2018, production is forecast up a further 1 percent year-over-year, but as in past years, modest overall growth obscured greater changes within individual member states, USDA notes. To read the entire USDA report, visit https://apps.fas.usda.gov/psdonline/ circulars/dairy.pdf. CMN

Bega Cheese Ltd. to acquire Saputo facility in Australia

KOROIT, Australia — Bega Cheese Ltd. this week announced it has agreed to purchase Saputo Dairy Australia’s Koroit dairy processing facility, located in western Victoria, Australia. The selling price of A$250 million (US$183 million) is payable in cash at closing, and the transaction is subject to approval by the Australian Competition and Consumer Commission. The sale is Specialists in Natural Cheese Since 1934 expected to close in the second quarter of Saputo’s fi scal 2019. • Complete Retail Cheese Programs • Refrigeration & Distribution Saputo’s divestiture of this plant was • Display Case Management • Retail Signature Brands required by the Australian Competition and Consumer Commission following its • Award Winning Service & Quality • Food Service & Export acquisition of the activities of Murray Goulburn Cooperative Co. Ltd. that was completed May 1. The Koroit plant cur- Tim1-800-533-9594 Fink • 800.533.9594 rently has approximately 110 employees and processes approximately 300 mil- www.shullsburgcreamery.comwww.shullsburgcreamery.com liliters of milk into bulk and retail but- ter, commodity and retail milk powders For more information please visit www.shullsburgcreamery.com and infant/child milk powder. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS

Dairy Connection Inc. expands facility, makes custom blends, acquires SQF certifi cation

By Mallory Adamson the industry, it stands out in its ability ponents to do that. They would have starter cultures, both thermophilic to provide cultures on a small scale for had to buy too much, so we were able and mesophilic, as well as a variety of MADISON, Wis. — Dairy Connection small batch production. to blend small amounts of the fl avor adjunct cultures. Inc., Madison, Wisconsin-based sup- Dairy Connection stocks more than culture with the culture they normally Dairy Connection also can blend plier of cheesemaking supplies, is 300 cultures as a distributor for Danisco use to make cheese,” Potter recounts. probiotics with other cultures to add approaching its 20th anniversary and Dupont, Chr. Hansen and DSM. While Potter explains how Dairy Con- to cheese and create custom-blended celebrating its facility expansion, new the culture manufacturers may require nection’s custom blends are based on cultures for fermented foods and bever- custom-blended cultures and SQF higher thresholds for order quantity, the interactions between acidifying ages like yogurt and kefi r. certifi cation. Dairy Connection is able to break down cultures, which lower the pH of milk Dairy Connection also recently The company fi rst opened for busi- a case of a culture, for example, to sell and convert milk sugar into lactic obtained its SQF certifi cation. Potter ness Jan. 1, 1999, with one employee, one pouch or even smaller amounts acid, and adjunct cultures, which are says the company is proud to have Cathy Potter. After nearly 20 years in when blended with other cultures. primarily responsible for the end-result received a 96 percent score and has business, Dairy Connection has grown “When you’re a small producer, you cheese fl avor. been working hard to meet the re- to 11 employees, including Cathy’s have to buy a large amount [of cultures] “Specialty cheesemakers have niche quirements for food safety under the husband Dave, two of their daughters and use only a little. It’s not economi- markets for cheese fl avors,” Potter says. new Food Safety Modernization Act. and one son-in-law. cal. That’s what our role is, to provide “Right now, fl avor is really important Dairy Connection has been using a Until recently, Dairy Connection cultures on a small-scale basis,” says in the cheese industry, so we can mix third-party audit during this process, had been leasing 5,000 square feet of Dave Potter, president and technical and match cultures for our customers and Potter says the company chose to its building, but now the company is manager of Dairy Connection. to blend together to create their fl avors. pursue SQF certifi cation because it is leasing the entire building. This expan- Potter says Dairy Connection is able We put together a cocktail of cultures a nationally recognized standard. The sion has created additional space for to blend from 5 grams to 500 grams of that will produce unique fl avors and SQF certifi cation, Potter says, assures dry storage and larger packaging and cultures depending on a customer’s textures for the cheeses.” customers that Dairy Connection is production rooms. needs. He recalls a story of working with Potter says that current cheesemak- operating up to the highest standards. In its production rooms, Dairy Con- one small-scale cheesemaker: ing trends favor nutty and sweet fl avors “This certifi cation tells our custom- nection blends its custom combinations “They were looking to improve the in Cheddar. Cheesemakers also have ers, ‘We are doing things the way you of cheese starter cultures. The company fl avor of their ripened cheese. In that been requiring adjunct cultures that want them to be done, and we are open specializes in providing cultures and particular case, they were making inhibit the growth of unwanted natural about the way our process works,’” enzymes to artisan and farmstead a Cheddar and wanted to make it a bacteria, such as mold and yeast, which Potter says. cheesemakers. While Dairy Connec- sweeter, nuttier fl avor. The products are contaminants and spoilage agents. For more information, visit tion also serves larger customers in that we sell, we sell individual com- Dairy Connection offers hundreds of www.dairyconnection.com. CMN Bel Group to build fi rst Canadian plant in Sorel-Tracy, , beginning early 2020

SOREL-TRACY, Quebec — The Bel “This cheese is currently imported Group recently announced it will build and will soon be produced with its fi rst Canadian plant in Sorel-Tracy, 100-percent Canadian milk. This is Quebec. The facility is scheduled to good news for local dairy producers,” begin production in early 2020 and will says Bruno Letendre, chair of Les be fully dedicated to producing Mini Producteurs de laid du Quebec. “This Babybel cheese, which the company investment will generate employment says is very popular with Canadian and much-needed economic benefi ts consumers. in our regions.” The C$87 million project will create Mini Babybel currently is imported 170 jobs between the Sorel-Tracy plant to the Canadian market from France and Bel Canada’s head offi ce in Mon- and the United States, according to In- treal. It also will contribute to growing vestissement Quebec, which assisted demand for Canadian milk. Bel Canada in its business plan for the “Bel has been marketing its prod- new plant. ucts in Canada since 1957, and we Bel Canada’s plant will be built on know the local dairy sector’s expertise,” a site adjacent to Laiterie Chalifoux, says Catherine Thomas, president, Bel a company established in Sorel-Tracy Canada. “With this new plant, we are in 1920 with which industrial syner- becoming a full-fl edged Quebec dairy gies are expected. The Bel Canada processor.” subsidiary was established in 2005, The Bel Group says this project will and two of its main brands — Boursin achieve its goal of better meeting the and — currently needs of the Canadian market locally. are produced in Canada through sub- Bel Canada implemented a strategy contracting partnership agreements more than 10 years ago to prioritize with local dairy processors. The Mini local manufacturing to bolster the Babybel plant in Sorel-Tracy will be company’s growth in the Canadian the fi rst production facility in Canada market. that Bel operates directly. CMN

USDA awards contract to Challenge Dairy

KANSAS CITY, Mo. — USDA has salted print butter at a rate of $2.85 announced the award of a contract to per pound for a total of $215,460. The Challenge Dairy Products Inc., Dublin, butter is being purchased by USDA in California. support of domestic food distribution Challenge Dairy Products will programs. The butter is slated for supply USDA with 75,600 pounds of delivery Oct. 1-Dec. 31, 2018. CMN For more information please visit www.dairyconnection.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 18 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

Glanbia, Leprino joint venture plans new Mozzarella facility in Portalaouise, Ireland

KILKENNY, Ireland — Glanbia is expected to begin production in 2020. says Siobhán Talbot, group managing materials from Glanbia Ireland. The Cheese, a joint venture between Glanbia and Leprino Foods already director, Glanbia. facility will supply products to custom- Glanbia plc and Leprino Foods, this have an existing joint venture partner- “This new plant in Portlaoise is ers in the foodservice sector of the week announced plans to build a new ship in Glanbia Cheese Ltd., which was an exciting project that will not only pizza category across Europe. CMN Mozzarella manufacturing facility in established in 2000 and has large-scale expand our thriving partnership with Portlaoise, Ireland. manufacturing operations in Llangefni, Glanbia, but will take advantage of our A total of 130 million euros will be Wales, and in Magheralin, Northern combined experience, knowledge and invested in this facility, which is sup- Ireland. Glanbia Cheese Ltd. is the strengths to build a state-of-the-art 18 students are ported by the government of Ireland leading Mozzarella manufacturer in facility to meet consumer demand for through Enterprise Ireland. It will have Europe. The new investment will build Mozzarella cheese,” says Mike Durkin, taking part in CIAA a production capacity of 45,000 metric upon this partnership, while the new President, Leprino Foods. “It also re- Summer Internship tons per year and create approximately scalable facility will provide cheese fl ects a desire to increase our presence 78 full-time jobs. solutions for customers across Europe. and benefi t from having a facility that WASHINGTON — The Cheese Import- Glanbia Cheese currently is launch- “Our partnership with Leprino Foods is in close proximity to the growing ers Association of America Qualifi ed ing its planning phase. If it successfully has been very successful for both part- European markets.” Importer Program (CIAA QIP) is has achieves permission, construction will ners to date, and we are very positive Glanbia Cheese’s Portlaoise facility announced that 18 students are partici- begin later this year, and the new facility about the potential of this new venture,” will source the majority of its key raw pating in the CIAA Summer Internship Program. The internship, which lasts 10 weeks, places select students at par- ticipating CIAA member companies to introduce them to careers in the cheese importing industry. Your Interns were selected from a pool of more than 200 applicants to participate in this opportunity. Selections were One Stop determined based on the applicants’ application form, resume and two per- sonal references. Admittance into the Cheese to Please program was based also on the student’s & Cellars to Cheese interests, familiarity and passion for marketing, supply chain management Store It In and/or international business. Ask Us About Your Aged Source! This year’s interns are from a variety Cheese Needs or Customizing of universities and colleges includ- an Aging Program for You. We buy and sell the world’s finest. ing Boise State University, Dickinson College, Georgia Institute of Technol- Northern Wisconsin Produce is your full-source ogy, Michigan State University, North Wisconsin cheese provider. We assemble LTL Carolina State University, Princeton or truckloads out of our inventory, saving you University, Rutgers University, St. Jo- time and money. seph’s University, Tulane University and the University of Wisconsin-Madison. Specializing in Aged Wisconsin 40-lb. Blocks, The students are placed with various Retail and Foodservice as well as Bandage Styles: CIAA member cheese importer fi rms Mammoths, Cheddar, Daisies, Horns, Midgets and Gems throughout the United States includ- ing Alba Wheels Up, All-ways Freight • Your Direct Source for Award-Winning Pine River Forwarding, The Ambriola Co., Atalanta Food Corp., Best Cheese, Emmi Roth USA Inc., • Cheese Makers: If you have Cheese to Sell, Fonterra Food Services USA Inc., Gour- Please Call Us Today! met Foods International, Jana Foods, • Freezer, Cold and Dry Storage Available MCT Dairies, Ornua North America, Sa- • Conversion/Cut &Wrap puto Cheese USA and Schuman Cheese. • Custom Manufacturing/Packaging Capabilities “Over the past six years, we have • Kosher been able to provide real-world experi- • Organic ence for young people interested in food • Private Label marketing and have exposed them to the exciting world of importing specialty cheeses through the CIAA QIP intern- ship program,” says CIAA President Phil Marfuggi. “Prior to their internship experience, many students were not aware that a rewarding and exciting career in the imported cheese business was an option available to them upon graduation.” Jim, Joan, David, Steven Funding for the internship program and Peter — “The Lindemann’s” is generated from the CIAA QIP. Funds are derived from the assessment import- ers pay on dairy products imported into the United States. No corporate funds NORTHERN WISCONSIN PRODUCE are involved. CHEESE DIVISION Applications for summer 2019 will be available in January. P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 For more information, visit www.theciaa.org. CMN For more information please call 920-684-4461 © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS Pearl Valley Cheese Co. receives Grand Champion rosette at Ohio State Fair contest

FRESNO, Ohio — The Ohio Swiss State Fair contest, the second of three Second: Guggisberg Cheese Co., Mill- • Italian-type Cheese Class Cheese Association this week an- contests held this year to determine ersburg, Ohio. No entries nounced the winners of the Ohio the Grand Champion and Reserve Third: Bunker Hill Cheese, Millers- • Open Class (various cheeses, Champion cheesemakers in the state. burg, Ohio. fl avored and unfl avored, made of For the Ohio State Fair, Pearl Val- • Other Swiss Class cow’s milk) DFA, Land O’Lakes, ley Cheese Co. received the Grand First: Pearl Valley Cheese Co., Em- First: Pearl Valley Cheese, Gouda. Hiland win awards Champion rosette for its Swiss and mentaler. Second: Black Radish Creamery, the Reserve Champion rosette for its Second: Guggisberg Cheese Co., Baby Columbus, Ohio, Buckhorn Aged Farm- CHICAGO — Dairy Farmers of America Emmentaler. Swiss. house Tomme. (DFA), Land O’Lakes and Hiland Dairy The contest was held at Pearl Valley Third: Pearl Valley Cheese Co., Lacey Third: Middlefi eld Original Cheese, Foods were among award winners in Cheese in Fresno, Ohio, and all of the Baby. Pepper Jack. manufacturing innovation and sustain- cheeses entered for the seven classifi - • Mild Cheddar Class • Soft and Spreadable Class (cheese ability during last month’s ProFood Live cations will be on display at the Ohio First: Middlefi eld Original Cheese, containing greater than 51 percent conference in Chicago. State Fair in Columbus, Ohio. Middlefi eld, Ohio, Mild Cheddar. moisture) DFA received a Manufacturing Inno- Winners of the Ohio State Fair contest Second: Bunker Hill Cheese, Raw First: Blue Jacket Dairy, Lemon vator of the Year Award for its ingredients are: Milk Cheddar. . plant in Garden City, Kansas. Farmer • Rindless Swiss Class • Aged Cheddar Class Second: Bunker Hill Cheese, Brothers and Clemens Food Group also First: Pearl Valley Cheese Co. No entries Creamy Feta. CMN received this award. Award winners were judged based on the use of high-level technology advancements in process- ing and packaging machinery; level of automation, software and controls in use; new uses of technology; and major plant production effi ciency and cost savings. The Garden City plant, a partnership between DFA and 12 of its member farms in southwest Kansas, was built with a focus on conserving natural resources as much as possible. It produces whole and skim milk powder, nonfat dry milk powder and cream, and receives approximately 4 million pounds of milk a day from regional farms. Land O’Lakes and Hiland Dairy Foods were among winners of the Sustainabil- ity Excellence in Manufacturing Awards. Hiland Dairy Foods tied for the second-place award in the projects category for its Chandler, Oklahoma, plant’s whey recycling and wastewater treatment facility, which has expanded over the years to include additional projects. Sustainability efforts at this plant include wastewater treatment, irrigation system and crop production, whey recycling and land revitalization. Land O’Lakes tied for third place, earning recognition for its chiller baf- fl ing project at its pudding plant. One of Land O’Lakes’ food safety requirements is to cool down hot pudding to a specifi c temperature within a given time frame. Through some simple baffling, the company improved air fl ow in the blast chillers that allowed it to decrease the cooling time for each batch by as much as an hour, allowing the company to run the chillers about 90-120 minutes less per day. The goal was to improve product dwell time in the chillers, but it also resulted in earlier daily shut downs of the chillers. Other sustainability award winners in the projects category included Smithfi eld (fi rst), Keystone Foods (second) and Smithfi eld Foods (third). Sustainability award winners in the programs category were Snyder’s-Lance (fi rst), Conagra Brands and Hormel Foods (second, tie) and Smithfi eld Salt Lake City (third). Company representatives dis- cussed highlights of their award- winning projects during a special extended session June 21 at Pro- Food Live, and event by ProFood World and PMMI Media Group. CMN For more information please visit www.schumancheese.com/events © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 20 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

Hilmar Helping Hands

EXCLUSIVE KEY PLAYERS Our Annual Profile of Who’s Who in the Cheese Business

If you’re looking for an in-depth compilation of the movers and shakers in the cheese and dairy industry, look no further. CHEESE MARKET NEWS’ Key Players, our exclusive annual profile of who’s who in the cheese business, gives you comprehensive information on companies leading the cheese industry. Key Players features information on plant Photo courtesy of Hilmar Cheese Co. locations, sales figures, acquisitions and mergers, expansions, new products and HILMAR, Calif. — Hilmar Helping Hands received thousands of food items July Order production data. 13 as part of a “Scoop it Forward” event to celebrate the offi cial unveiling of the Key Players is included annually in the largest hand-painted dairy mural in the United States at the Hilmar Cheese Com- Today! ® June issue of CHEESE MARKET NEWS pany Visitor Center. but can be yours in a separate, easy-reference reprint for only Hilmar Cheese owners, employees, local offi cials and the community brought $35 per copy. non-perishable food items to donate in exchange for a scoop of ice cream made with Real California Milk as part of the mural celebration, which honors the part- Order your complete snapshot of the cheese industry’s Key Players today nership between the dairy industry and the local community. 5315 Wall Street, Ste. 100 • Madison, WI 53718 The mural is part of a national effort to celebrate the contribution of dairy Phone: (608) 831-6002 • Fax: (608) 288-9093 E-mail: [email protected] farms and farm families to local communities. The Hilmar Cheese Company Visitor Website: www.cheesemarketnews.com Center was selected by the Innovation Center for U.S. Dairy as one of seven loca- tions across the nation to feature a custom mural as part of the Undeniably Dairy CHEESE MARKET NEWS® KEY PLAYERS REPRINT ORDER FORM: campaign. Undeniably Dairy is an industrywide, national campaign that aims to NAME: ______METHOD OF PAYMENT (U.S. Funds Only): increase consumer trust in the practices, principles and people behind dairy foods. TITLE: ______PAYMENT Enclosed $35 Standing 32 feet tall by 60 feet wide, the mural is a creation of muralist Ed COMPANY: ______Payment by Trask of Richmond, Virginia. The mural used 22 gallons of paint and 273 differ- Credit Card ADDRESS: ______VISA MasterCard American Express ent colors. It depicts Hilmar’s founding principles of farmers, family, community CITY: ______CARD #:______and faith — and its passion for Jersey cows. It also depicts a child’s journey from STATE: ______ZIP: ______experiencing the visitor center as a youth and showing cows to discovering a PHONE: ( ______) ______EXPIRATION DATE: ______devotion to dairy and pursuing a career in dairy innovation and research. CMN EMAIL: ______SECURITY CODE: ______DATE: ______SIGNATURE: ______

For immediate service email [email protected] or call 608.831.6002 SUBSCRIBER SERVICES • 5315 Wall Street, Ste. 100 • Madison, WI 53718 • FAX 608.288.9093 Dean takes majority stake in Good Karma

For more information please visit www.cheesemarketnews.com/order.html DALLAS — Dean Foods Co. has in- creased its ownership percentage and taken a majority stake in Good Karma Foods, a brand of fl axseed-based milk THE IVARSON 640 BCS and yogurt alternatives. “Good Karma is a fast-growing brand The IVARSON 640 BLOCK CUTTING SYSTEM is a proven workhorse in the cheese conversion & that gets us back into the growing packaging industry. Designed specifically for plant-based food and beverage category, feeding todays highest output chunk and slice making it an excellent addition to our lines, the 640 BCS is engineered with simplicity IVARSONINC.COM and sanitation in mind. IVARSON’s reputation for portfolio,” says Ralph Scozzafava, CEO quality assures you that the equipment is of Dean Foods. “Our investment in Good constructed with quality materials that stand up Karma is just one example of how we to the harshest environment, and the equipment is back by the best service and guarantee in are executing against one of the major the business. pillars of our strategic plan, to build The IVARSON 640 BCS will deliver loaves and bars and buy strong brands.” to your slice and chunk lines with consistent “We are thrilled about our continued dimensions and NO TRIM! This means higher partnership with the Dean Foods team,” efficiency, better yield and increased throughput for your downstream lines. says Doug Radi, Good Karma Foods CEO. “We believe this relationship validates Process a 640 pound block in less than 4 minutes, controlled for minimum giveaway that Good Karma is one of the leading Fully automated block reduction and fastest-growing brands to watch Capable of cutting slabs from 1.4 to 7 inches, accurate to 1/32” in the plant-based category, and we Quick changes cutting harps allow for multiple are excited about how this partnership formats on the same production run will advance our mission of inspiring Additional downstream cutting technology available goodness by making our plant-based, non-dairy beverages and more accessible across the U.S.” Good Karma will continue to WISCONSIN PROUD. QUESTIONS OR INQUIRIES... GIVE US A CALL! 414-351-0700 operate as a Boulder-based inde- pendent company led by its ex- For more information please visit www.ivarsoninc.com isting leadership team. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 21 NEWS/BUSINESS

Photos courtesy of MP&C OPEN HOUSE — Membrane Process & Controls (MP&C) invited customers, suppliers, employees and construction personnel to an open house July 17 for the 24,000-square-foot expansion to its manufacturing facility in Edgar, Wisconsin, which was completed in December. The event featured food, a jazz band, supplier exhibits and tours of the new facility. “The new space is working out great. It’s given us a lot of capability to do more and be more effi cient,” says Jay Possavino, sales and business development manager, MP&C.

ParmCrisps unveils rebrand, new positioning Broader ELMWOOD PARK, N.J. — Parm- Crisps, maker of artisan crafted crisps Capabilities made from 100 percent cheese, has refreshed its brand and packaging. From Concept ParmCrisps’ popular pouch format to Start-Up … From has been repositioned for snacking on-the-go as the brand focuses on con- Artisan to all Types and sumers who are looking for functional, nutritionally on-trend and fl avorful Sizes of Cheese Makers products. The result is a millennial forward, snackable feel that highlights • Complete Turn Key Capabilities the brand’s signature crisps, showcasing • Engineering Feasibility Studies how the company’s products serve as • Project Management/ MP&C sincerely thanks all of our customers and a substitute for traditional chips and Engineering suppliers that have supported us over the years! crackers, the company says. • Installation of Cheese Since launching ParmCrisps earlier & Whey Plants Ask us about our recent this year, consumers have found usage cheese, whey and ingredient plant installs versatility with the product, company • Plant-wide Control & Integration offi cials say. However, the brand also Ask us about our new tank shop took note that consumers prefer differ- • System Start-Up/ and our new hires ent formats of the for different Commissioning usage occasions. While ParmCrisps • Conceptual Process Design Ask us about our new facility will continue to retail their tub for- • Service & Support expansion in Edgar Wisconsin mat, which bridges the gap between After the Sale Ask us about our expanded process traditional cheese and a cracker, the • Process Consultation Services engineering and project management new ParmCrisps Pouch caters to the • Tank Fabrication & Electrical preference of hand-to-mouth snacking. Distribution Engineering Ask us why we have repeat ParmCrisps Pouches are available • Complete Line Up of business and why MP&C should in Original, Jalapeno and Black Sesame Filtration Systems be your vendor of choice fl avors. “As we discovered what our millen- nial consumers want, we realized we needed packaging that refl ects the bold MP&C is flexible and can accommodate and sophisticated, yet fl avor-forward your existing plant infrastructure. and snackable aspects that ParmCrisps We have a team of experienced, are all about,” says Kevin Joseph, vice knowledgeable staff to find the best president of marketing, ParmCrisps. possible solution for your company's “We carefully crafted each element process and automation needs! of the design, from our brand assets, color tones and photography to the surface fi nish, seal and gusset. The new package is a clear and relevant design On-Call Technicians that appeals to the millennial snacker and showcases our product benefi ts, boosting our brand as the new, millen- nial snack.” ParmCrisps’ new packaging 922 North 3rd Avenue • Edgar, WI 54426 is now available at select retail- 715.352.3206 • Fax 715.352.2194 [email protected] • www.membranepc.com ers. For more information, visit http://parmscrisps.com. CMN For more information please visit www.membranepc.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 22 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

EWCBA offers $1K Roland Behle scholarship

KIEL, Wis. — The Eastern Wisconsin an accredited Wisconsin university, col- Cheesemakers and Buttermakers lege or vocational/technical institute for Association (EWCBA) is offering a an ag-related program or short course. $1,000 scholarship named in honor of The scholarship recipient will be cheesemaker Roland Behle, a career- chosen by the board of directors of long promoter of the dairy industry in the EWCBA. Information provided is Wisconsin. considered confi dential and reviewed The award is available to qualifying only by the board of directors. All students based on leadership in agricul- decisions of the board of directors are ture and perceived ability to contribute fi nal. It may not be used as an employer to this vocation in the future. reimbursement. Horizon Sales It is an annual scholarship avail- The application consists of name, We specialize in using able for one or two semesters, $500 phone number, address, high school of Minnesota our extensive network per semester. Any individual meeting attended or current post-secondary to find a home for your eligibility requirements may apply or school, parent name (member or em- Can Provide excess inventory and reapply for the scholarship prior to the ployee), company represented and a finding ingredients for upcoming semester or year. Monies will copy of university, college or tech school All Your Dairy your production needs. be paid upon verifi cation of the success- acceptance. We handle all shipping ful completion of each semester. Suc- The application must be accom- Ingredients and can rework cessful completion of each semester is panied by a high school or current and repackage. defi ned as having completed a minimum post-secondary education transcript, and Sell All No quantity of 12 credits and a minimum of a 2.0 two letters of recommendation from too large or grade point average. Failure to fi nish non-related persons and a one-page Your Dairy too small the semester will result in nullifi cation essay on “What I Will Contribute to the of the award. Dairy Industry After Graduation.” Products Applicants must be dependents of Applications will be accepted at CHEESE an EWCBA member or dependents of any time before Sept. 1 or Jan. 1, 2019, Blocks and Barrels an employee of that member’s business, and should be mailed to Kay Schmitz, “Our Team Can Trim and Fines have sincere interest in continuing EWCBA, 20201 Point Creek Road, Kiel, Assist Your Team” Flavored education in an agriculture-oriented Wisconsin 53042. Process and Imitation occupational fi eld and be a graduate Questions may be directed to of a Wisconsin high school intent upon Kay Schmitz at 920-894-3032 or BUTTER/MILKFAT enrollment by the fall or spring term at [email protected]. CMN DAIRY POWDERS Nonfat Dry Milk Whey Products Somerdale shows holiday cheeses at IDDBA CALLCALLL UUSS WIWITHTH YYOUROUOUR UNUNIQUENIQQUEU SSALESALLES Milk Protein AND PROCUREMENT NEEDS: Concentrate WELLINGTON, England — Somer- Orleans. Dean Uglem [email protected] Buttermilk, dale International, importer of Brit- Somerdale’s range of holiday cheeses Eric Kellin [email protected] Casein, Lactose Pat Kellin [email protected] ish cheeses into the United States, is intended to be served on Thanksgiv- Wade Uglem [email protected] showcased its new holiday range of ing, Christmas and New Year’s festive 877-914-5400 horizonsalesinc.com cheese at this year’s International cheeseboards. Dairy-Deli-Bakery Association (ID- Holly Day Cheddar is matured for DBA) trade show June 10-12 in New 12 months and has a nutty sweet fl avor. For more information please visit www.horizonsalesinc.com Little salt crystals form during matura- tion to create a salty taste experience. Somerdale says it is ideally served with a Petit Syrah or hoppy IPA. This cheese is wrapped in Father Christmas packaging. Red Ribbon Cheddar’s packaging is emblazoned with a jolly snowman. This nutty, sweet-tone Cheddar is made and aged on the Barber family farm in the southwest of England, just 15 miles away from the village of Cheddar in CUT 25/HS Somerset. Somerdale Wensleydale with Cran- ONE CUT AHEAD berries is crafted to be a true classic to celebrate the holidays. It combines classic Wensleydale cheese with the Process Technology fruity sweetness of delicious whole Dual Lane Cutting Line Cheese Production Technology cranberries. - From 640 lb blocks into fixed Cutting Technology Wensleydale with Lemon and Honey combines the natural sweetness of weight portions Packaging Technology - Good production rate > 99% lemons and honey with slightly tart, Service, Technology Consulting - Give Away < 1% crumbly Wensleydale cheese. - Up to 200 portions per minute The holiday range also includes Somerdale’s Westminster Rustic Red ALPMA USA LLC, 3015 Vera Ave and Westminster Holiday Cheddars and Milwaukee, WI 53209 / USA Il Truffelino, which combines creamy Phone: 414 559 5961 Cheddar with aromatic truffl es. www.alpma.com [email protected] For more information, vis- it https://somerdale.com. CMN For more information please visit www.alpma.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 23 CHEESE MARKET NEWS® Retail WATC H NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Hook’s Cheese updates look with new labels, adds new distributors

By Kate Sander already established a presence. There — then and now — chefs, specialty MINERAL POINT, Wis. — The concept stores and consumers alike seek out of “slowing down” comes easier for some the Hooks’ traditionally-made, artisan than others. Tony and Julie Hook, a products, which range from Colbys and husband-and-wife team and well-known aged Cheddars to Blues to mixed-milk Wisconsin cheesemaking duo, would fall American originals. in the category of “others.” As the company has changed its focus, In the late 1990s, their company, what Tony says he didn’t necessarily Hook’s Cheese, was making 1.5 million expect was the attention and support pounds of cheese, primarily American- that he and Julie would get from smaller style, each year. About the time of the distributors, the Wisconsin Milk Market- new millennium, they decided to “slow ing Board (now known as Dairy Farmers down” and transition from making com- of Wisconsin) and the Dairy Business Photo courtesy of Hook’s Cheese modity cheeses to artisan cheeses with Innovation Center. less output. Hill, though, says it was a natural THEY’VE GOT THE BLUES — Hook’s Cheese has spent the last two decades perfecting But the Hooks really haven’t slowed evolution. Hill, who previously worked for its blue-veined cheeses. It makes a variety of Blues using cow’s, goat’s and sheep’s milks. down. They may make less cheese, but the Wisconsin Milk Marketing Board as the cheeses are critically acclaimed and manager of cheese education and train- a mixed-milk Blue with cow’s, sheep’s, sales of their specialty cheeses are grow- ing, says when she was doing culinary and goat’s milk called EWE CALF to be ing at a pace of about 15 percent annu- tours and working with cheese buyers KIDding Blue. “We age our cheese ally. This past year the family-owned and she loved to include the company. Another mixed-milk cheese the in curing caves at just -operated business has brought on Sara “Hook’s Cheese was always a special company started making is called Triple Hill to handle national sales, revamped stop on the plant tours. We would walk in Play, which was launched in 2014. This the right temperature its labels and continues to look for and the door and often see milk in the vats,” cheese uses cow’s, sheep’s and goat’s and humidity add new distributors. Hill says. “Tony would greet us and then milks, three different starter cultures, Hook’s Cheese has always been give a tour of the plant, going through and has fl avor notes of Baby Swiss, Gouda for a slow curing known for quality cheese; in fact, Julie the cheesemaking process, explaining and Havarti. process that allows Hook was the fi rst — and to date, the the aging caves and answering questions. A couple of years ago, as an experi- only — woman cheesemaker to win the We would fi nish with a tasting of about ment, the Hooks set aside a few 40-pound our cheeses to age top award in the World Championship 20 cheeses and there was always a line rindless blocks of Triple Play for aging to perfection.” Cheese Contest when her Colby won the to buy their favorites to take home.” beyond the three to six months that it top award in 1982. Tilston Point, a washed rind, cave typically is aged. The end result was Tony Hook aged blue, with a nutty fl avor and a nice Triple Play Extra Innings that the com- HOOK’S CHEESE “funky” fi nish, introduced in 2004, was a pany introduced last year. Aged more favorite for Hill to include in a fl ight of than one year, at this point the Gouda “People’s palates Blues. Hill notes that Hook’s Cheese ages flavor becomes more prevalent and are more seasoned, most of its blues nine to 12 months. This crystals begin to form. ments, though. With quality and fl avor is rare in the industry but a big reason “It’s one of the cheeses people go in mind, the company continues to make and they are looking why Hook’s Blues are so good, she says. crazy for,” Hill says of Triple Play Extra plain and fl avored Jacks and age its high- for bigger and bolder “People’s palates are more seasoned, Innings. quality Cheddars, storing the best ones for years on end until they have reached fl avors.” and they are looking for bigger and bolder Another mixed-milk offering the fl avors,” she adds. company has developed is Red Errigal, a just the right fl avor profi le. The late 1990s and early 2000s were mixed-milk cheese made from cow’s and “We age our cheese in curing caves at Sara Hill a time of experimentation for the Hooks sheep’s milk made in the style of a Colby. just the right temperature and humidity HOOK’S CHEESE as they added several cave-aged Blues The company has worked with the for a slow curing process that allows our to their offerings. In addition to Tilston same three cow’s milk producers for cheeses to age to perfection. Every few Point, they created Blue Paradise, a generations and sources its goat’s milk months each batch is taste tested to However, Hook’s Cheese made a lot double-cream Blue, and introduced from LaClare Farms and its sheep’s ensure that only the cheeses of the high- of cheese for other buyers, and in the Gorgonzola. In 2009, they started mak- milk from Hidden Springs so quality and est quality are saved to age,” Hook says. late 1990s with debts paid off and their ing a sheep’s milk Blue called Little Boy continuity are maintained. The company always has cheeses kids through college, Tony and Julie saw Blue, which won fi rst in its class at the The Hooks, including Tony’s brother aged one to 12 years available, and often the opportunity to focus more on their American Cheese Society competition and nephew who are both licensed a 15-year Cheddar as well — although Hook’s brand and try new and different in 2011, 2012 and 2014. In 2012, they cheesemakers, continue to enjoy ex- demand is high and supply is limited. cheeses. They launched their fi rst Blue introduced a goat’s milk blue called perimenting. Not everything works out The company also offered a 20-year cheese in 1997 and began selling it at the Barneveld Blue. the way they hope, but oftentimes the aged Cheddar in 2015 and plans to do Dane County Farmers Market, the weekly Shortly thereafter, they began work- “failures” inspire something else, Tony so again in 2020. market around the Capitol Square in ing with mixed-milk cheeses in earnest. Hook says. This year, Hook’s Cheese is centering Madison, Wisconsin, where they had In 2013, Hook’s Cheese introduced Not all of the cheeses are experi- Turn to HOOK’S, page 25 a

Also in Retail WATCH: Litehouse updates brand name … Page 26 Rizo Bros.’ Cotija features new packaging … Page 27

© 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 24 CHEESE MARKET NEWS® — July 20, 2018 RETAIL ROUND-UP Winners announced in Crave Brothers Farmstead Cheese chef, consumer recipe contests WATERLOO, Wis. — Results recently Mozzarella and Summer Tomato Salad For the Cheese Consumer Recipe struck Smith when she enjoyed corned were announced for the Crave Brothers with Basil Pesto, Herb Mascarpone and Contest, cheese-loving consumers sub- beef and cabbage at her grandparents’ Farmstead Cheese Professional Chefs’ Cider Balsamic Reduction. His recipe mitted their favorite original recipes for house on St. Patrick’s Day. She took Recipe Contest, as well as the Crave brings together the culinary infl uences side dishes, entrées or desserts featur- those fl avors and ingredients to the Brothers Farmstead Cheese Consumer of Wisconsin, Vermont and Southern ing Crave Brothers Fresh Mozzarella or next level by incorporating them into Recipe Contest. regional cooking. Crave Brothers Mascarpone. Winning a dish of stuffed jumbo pasta shells Crave Brothers notes its award- • Kristina Vanni of New York City recipes were selected for their innova- covered in Mascarpone Cream Sauce. winning Fresh Mozzarella is an ideal earned the second-place award and tion, creativity and fl avor. The sauce is made with 8 ounces each ingredient for creative cooking because received $2,000 for her cross-cultural • Crystal Schlueter of Babbitt, Min- of Crave Brothers Mascarpone Cheese it’s available in a variety of forms for creation: Italian-Style Shakshouka nesota, was awarded the $1,000 fi rst prize and Thousand Island dressing, plus a foodservice, including 1-pound balls with Fresh Mozzarella and Marinated for her Strawberry Mascarpone Hand dollop of melted butter. and logs, 8-ounce balls, and containers Crostini. Vanni is a food writer, cook- Tarts with Lemony Thyme & Pink Pep- • Donna-Marie Ryan of Topsfi eld, of perline (pearl size), ciliegine (cherry book author, recipe developer and food percorn Sprinkles. This recipe taps into Massachusetts received the third-place size), bocconcini (ball size), ovoline photographer. Her recipe gives an Ital- tradition as well as trends. Schlueter’s prize for her Scrumptious Summer (egg size) and ciliegine marinated in ian twist to the North African dish of recipe was inspired by a combination Blueberry Mozzarella Wild Rice Salad an olive oil/canola oil blend with herbs shakshouka, made with eggs poached in of her love of baking and her love of served with blueberry vinaigrette. Ryan and spices. a sauce of tomatoes, peppers and onions Mascarpone. Puff pastry is fi lled with won a Crave Brothers cooler tote fi lled Crave Brothers Mascarpone has won spiced with cumin. Vanni’s recipe crosses just enough Crave Brothers Mascarpone with a selection of award-winning Crave numerous awards since its introduction, over to the other side of the Mediterra- cheese to add richness and bring out the Brothers Farmstead Classics Cheeses and adds richness to dessert and savory nean, featuring poached eggs with Crave clean fl avors of strawberry jam made and a cutting board. The salad combines recipes alike, the company adds. Crave Brothers Fresh Mozzarella — featuring with fresh berries, Meyer lemon zest and regionally grown blueberries, wild rice Brothers Farmstead Cheese, including Marinated Ciliegine (cherry-size balls) juice, balsamic glaze, roughly chopped and Crave Brothers Fresh Mozzarella. Mascarpone, is made with milk from the — melted into the warm tomato sauce. fresh thyme leaves and coarsely ground To make it, mixed salad greens and cold Crave family’s own dairy herd. • Tying for third-place honors were pink peppercorns. wild rice are topped with cubed or perline For the Professional Chefs’ contest, Chef Scott Stroud of Des Moines, Iowa, • Courtney Smith of Sun Prairie, Wis- (pearl size) Fresh Mozzarella and fresh cheese-loving foodservice professionals and Executive Chef James Campbell of consin, earned the second-place prize blueberries. submitted their favorite original recipes Lakes 23 in Freemont, Michigan. Each of $500 for Reuben Stuffed Shells with For more information, vis- of side dishes, entrées or desserts. Win- chef won a Crave Brothers cooler tote Mascarpone Cream Sauce. Inspiration it www.cravecheese.com. CMN ning recipes were selected for their fi lled with a selection of award-winning innovation, creativity and fl avor. Crave Brothers Farmstead Classics • Executive Chef Rhys Lewis of Wood- Cheese and a cutting board. Both chefs’ Cheeses of Europe unveils ‘Secrets de stock Inn in Vermont took fi rst-place recipes feature Crave Brothers Mas- honors and was awarded the $2,500 carpone that is made from fresh sweet Fromage’ in latest integrated campaign top prize for his Crave Brothers Crispy cream, adding fl avor and texture. PARIS — Cheeses of Europe has 2020. The 3-year partnership includes a launched a multi-year marketing signifi cant presence at tournaments in campaign in an ongoing effort to drive Atlanta; San Jose, California; Cincinnati; awareness and trial of European cheese New Haven, Connecticut; and Winston- in the United States. Salem, North Carolina. Created in partnership with New York At each U.S. Open event, fans will City-based marketing agency Fifteen have the opportunity to taste and learn Degrees, Cheeses of Europe is debuting about cheeses from Europe. In the in- a new digital ad campaign, unleashing augural year of the sponsorship, on-site the secrets of unique and time-honored product sampling will feature 10-15 European cheeses. premium European cheeses including In addition to the digital focus, the Brie, Camembert, Emmental, Comté campaign includes video recipes, digital and Mimolette. content, display advertising and ongoing “European cheese can be a little social media awareness and engagement. intimidating,” says Mac McLaurin, co- The organization’s website also has been founder and creative director of Fifteen redesigned for a more appealing experi- Degrees. “Our campaign uses humor ence and a mobile app is being launched. to sidestep these challenges. After all, Additionally, in-store tastings are rolling nobody should be afraid of cheese.” Introducing out in supermarkets across the country. For access to recipes, secrets Cheeses of Europe also has signed a and videos, connect with Cheeses our Newly Expanded multi-year agreement with the United of Europe on Facebook, Twitter and Queso de Casa Line: States Tennis Association as an offi cial Instagram, download the app or visit ■ Made with 100% all Natural Cheese sponsor of the U.S. Open Series through https://cheesesofeurope.com. CMN ■ Highest Quality Shelf Stable Dipping Cheese Available Today ■ Square Bottom Cup Design Summer issue of Grate. Pair. Share. available ■ 36 Count Display Shippers Available MADISON, Wis. — Dairy Farmers of tures a red, white and blue Berry Ricotta VISIT OUR WEBSITE FOR OUR Wisconsin recently announced the re- Tart. Among other features inside are FULL LINE OF PREMIUM PRODUCTS lease of the summer issue of Grate. Pair. four varieties of cheesy grilled foil pack- Share., its online magazine of recipes ets, a Wisconsin Summer Bucket List SQF Level 3 Certified featuring Wisconsin cheese. including cheese and beer pairings, a “The summer is all about entertain- recipe for a campfi re cookout and tips for ing outdoors with friends, so we focused preparing a Wisconsin wine and cheese on providing fresh, delicious recipes picnic spread. Classic summer desserts for every occasion — from a backyard in the issue include Chocolate Cheese barbecue to a picnic in the park,” says Fudge S’mores Bars, Caramel Tiramisu Suzanne Fanning, vice president, mar- Mascarpone Cream Puffs and No-Churn Call us today for details: keting communications, Dairy Farmers Mascarpone Ice Cream Cookie Cake. 2819 County Road F | Blue Mounds, WI 53517 | Ph: (608) 437-5598 Fax: (608) 437-8850 | [email protected] of Wisconsin. “We kept the recipes simple To view the summer issue of www.dairyfoodusa.com yet delicious to minimize prep time and Grate. Pair. Share., visit https:// maximize summer fun time.” issuu.com/wisconsincheese/docs/ For more information please visit www.dairyfoodusa.com The cover of the summer issue fea- gratepairsharesummer2018. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) RETAILING PERSPECTIVES July 20, 2018 — CHEESE MARKET NEWS® 25 HOOK’S more cheese and is looking to expand its distribution with the right partners, Hill Continued from page 23 says, noting she works with distributors to develop promotions and tell the stories more of its efforts on marketing, Hook behind the cheese. says. The company launched its new “We’d like to keep growing at about this labels at the International Dairy-Deli- pace. I am up to retirement age, but I’d like Bakery Association show last month in to keep going for a few more years,” Hook New Orleans and is currently transition- says, noting that eventually he foresees ing all cheeses to the new look. The new the next generation of the Hook family black labels focus on the Hook’s name assuming responsibility for the business. and still have familiar hand-drawn pic- Distributors who know cheese and tures of animals that denote the source of who appreciate the artisan quality and the milk — retaining who the company handmade effort put into Hook’s Cheese is but with a fresh look that stands out will have the greatest success with the in the deli case, Hill says. company’s cheeses, Hill adds. “Our ideal customer is a distributor devoted to cheese,” Hill says. “We have cheeses that wow people,” “We have cheeses she adds. “At a show, people will try it Photo courtesy of Hook’s Cheese that wow people. and will walk away and come back and CHEESEMAKING DUO — Husband and wife team Tony and Julie Hook have been making say ‘that was really amazing.’ That’s when cheese together for more than 40 years. They formed Hook’s Cheese Co. in rural Mineral At a show, people you know it’s a really good cheese.” CMN Point, Wisconsin, in 1976, and moved to their current facility in Mineral Point in 1987. will try it and walk away and come back and say, ‘that was really amazing.’ That’s when you know it’s a really good cheese.”

Sara Hill HOOK’S CHEESE

Retailers, inundated every day with all kinds of cheese, have many choices, Hill acknowledges. To make their jobs easier, the company recently began offer- ing its cheeses in random-weight Cryovac packages for retailers who don’t have the labor to cut and wrap in the store. While the company’s cheese is avail- able in pockets nationwide, Hook’s Cheese has the capacity to produce

Bel Brands unveils Babybel Cheese & Crackers at retail CHICAGO — Babybel, a brand of Bel Brands USA, is launching new Babybel Cheese & Crackers made with 100 per- cent real cheese and paired with crunchy crackers. Babybel Cheese & Crackers are avail- able in three varieties, including Original paired with crunchy mini butter crackers, White Cheddar paired with crunchy mini butter crackers and Light paired with crunchy, mini, whole-grain wheat crackers. “As families continue to snack more fre- quently and in more on-the-go occasions, it New Look – New Labels. was a natural evolution to pair our already delicious cheese with its other half — the Continued Excellence with Hook’s cracker — in a package that’s convenient Award-Winning Cheese for families,” says Shannon Maher, brand director, Babybel. Hook’s Cheese Company, Inc. Babybel Cheese & Crackers are avail- 320 Commerce St able in 1-count and 3-count packs in the Mineral Point, WI 53565 dairy aisle at major retailers for a suggested 608-987-3259 retail price of $1.29 and $3.49, respectively. For more information, vis- it www.babybel.com. CMN For more information please visit www.hookscheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 26 CHEESE MARKET NEWS® — July 20, 2018 THE CHEESE TABLE Litehouse Inc. updates cheese packaging look, brand name to ‘Litehouse Simply Artisan’

SANDPOINT, Idaho — Litehouse cheeses under the “Simply Artisan Re- design cues from the recently refreshed fl avor has adequate time to develop. Inc., a 100 percent employee-owned serve” brand, but the strategic decision core line of Litehouse dressings and • Award-winning: The premium do- company known particularly for its Blue was made earlier this year to rebrand dips, including modernized branding, mestic cheese brand has received numer- cheese dressing, is updating the look of the cheeses under the better-known top-down photography, eye-popping ous awards and accolades celebrating its award-winning cheese found in the Litehouse brand. color and easy-to-read fl avor names, says its technical qualities, aesthetics and deli case. Now known as “Litehouse Simply Stacey Miller, director, trade marketing signature fl avor. Up until recently the company sold its Artisan” the brand refresh leverages and business management, Litehouse. “Litehouse has a proud heritage in The entire Litehouse Simply Artisan line handcrafted artisan cheeses, and the is in the process of being refreshed, in- new Simply Artisan design highlights cluding Blue and Gorgonzola wheels and our commitment to creating great tasting center cuts, which are 5-ounce premium and high-quality cheese,” adds Krystle cuts of cheese cored from the center of Turnbull, brand manager at Litehouse. the wheel and packaged on a tray with “The updated branding will create a more a domed lid. Also receiving a new look consistent look across the Litehouse are the company’s Blue, Gorgonzola and portfolio, and make it easier than ever Feta crumble cups and crumble pouches. for consumers to select the cheese brand Miller stresses the cheese —which they know and love.” has won the top spot in the ACS Rind- Created with consumers in mind, less Class for three years the trend-setting design and color running — is unchanged. palette for Litehouse Simply Artisan The new packaging spotlights the illustrates the company’s commitment attributes that make Litehouse Simply to crafting artisan cheese and will help Artisan a favorite among consumers and the premium domestic cheese brand industry experts: stand out in-store, Turnbull notes. The • Handcrafted: Keeping true to tra- company notes the refreshed label fea- dition, Litehouse artisan Blue and Gor- tures the new FDA nutrition facts panel gonzola cheeses are turned and salted and clearly highlights that all Litehouse by hand to nurture the highest quality. Simply Artisan cheeses are rbST-free &KHGGDU6SRW6DOHV \HDUROG\HDUVROG • Aged 100 days: Litehouse Blue and and gluten-free. Gorgonzola cheeses are aged 100 days For more information vis- :HVHOO%ORFN3DOOHW9DW to ensure the signature, award-winning it www.litehousefoods.com. CMN +DOI )XOO7UXFN/RDGV contest selects 2018 winner

MADISON, Wis. — The judging panel ingredients in the sandwich held their of the 2018 Wisconsin Grilled Cheese own –– they were the supporting cast for Recipe Showdown has selected this the cheese which had the starring role.” year’s winner: The Green Lobster, which A panel of culinary experts includ- features a blend of Wisconsin Butterkäse ing editors, authors and bloggers from and Fontina cheeses, lobster and chimi- across the nation tasted and reviewed churri sauce. the top entries in an all-day judging “After the fi rst bite, I knew The Green event. Grilled cheese afi cionados from Lobster was our clear winner,” says Laura nearly all 50 states submitted more than Werlin, James Beard-award-winning 1,600 original recipes for the competi- author of six books on cheese. “The But- tion’s seventh year. The Food Network’s terkäse and Fontina cheeses were by far Cheese Twins, Charlie and Michael the dominant fl avors, but all of the other Kalish, announced the winners live on For more information please visit www.wagcheese.com the Wisconsin Cheese Facebook page.

SPECIALTY COLD PACK “We wanted to inspire CHEESE SPREADS IN JARS! people to put a new twist on an old favorite • All Natural Dairy Ingredients • New Clean Label Cold Pack — the grilled cheese • Unique, Upscale Glass Jars • Two Distinctive Flavors sandwich.” • rBGH Free • Rich Flavor & Creamy Texture Suzanne Fanning DAIRY FARMERS OF WISCONSIN MANGO HABANERO starts out with a sweetness that slowly blends into a nice heat; appeals to Millennials “We wanted to inspire people to put OLIVE PIMENTO is our traditional offering a new twist on an old favorite –– the with a nostalgic flavor grilled cheese sandwich,” says Suzanne Fanning, Dairy Farmers of Wisconsin vice RETAIL • FOODSERVICE president of marketing communications. “This year’s entries delivered some true masterpieces. Unique ingredients com- bined with Wisconsin’s artisan cheeses **** SSQFQF CCertifiedertified **** provided delicious creations that could be served in the world’s fi nest restau- P. O. Box 185 | Plain, WI 53577 | PH: 608.546.5284 | [email protected] rants or on the dinner table.” www.cedargrovecheese.com For more information, visit www.wisconsincheese.com. CMN For more information please visit www.cedargrovecheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) RETAILING PERSPECTIVES July 20, 2018 — CHEESE MARKET NEWS® 27 Olympiana Tsantila yogurt launches at IDDBA Two varieties of Rizo Bros.’ grated Cotija feature new packaging, name recognition NEW ORLEANS — Extra Virgin Foods nature of the product, only plain whole milk Inc., manufacturer of Olympiana-branded and plain 0 percent nonfat are available. MODESTO, Calif. — Rizo-Lopez Foods One of the cheeses featuring the new imported Greek foods, recently launched “Consumers don’t need some company Inc., best known for its Don Francisco look is grated Cotija, which is available Olympiana Tsantila Imported Greek Yogurt telling them what fruits to add to their brand, is expanding its presence in the in both original and spicy fl avors. The at the International Dairy-Deli-Bakery yogurt, with a ton of sugar and additives. Anglo retail market with its Rizo Bros. spicy fl avor, known as Cotija Enchilado, Association show here. Greek yogurt can be a savory recipe ingre- California Creamery brand cheeses. is a mix of chipotle and three other Unlike other “Greek” yogurts sold in dient, made into a spread, enjoyed with Catering to American consumers who chiles. While adding a kick of fl avor, the America, Olympiana is produced in Greece breakfast, with honey, fruit, goji berries — may not know how to use traditional cheese isn’t too spicy, Rizo says. It uses and shipped weekly to the United States, the possibilities are endless,” Hatziiliades Hispanic-style cheeses, the company the same spices as the company’s chunk the company says. It is made in a Tsantila, says. “Our goal is to show Americans what is giving the brand a face-lift with new Cotija Enchilado that is hand-rubbed which means “cheesecloth” in Greece, real Greek yogurt is all about, and hopefully packaging that features better name with spices on the outside. the original manufacturing method for they try other authentic Greek foods also.” recognition along with a picture that Sold in 7-ounce containers, this Greek yogurt. Olympiana Tsantila Imported Greek showcases the cheese on or in a fi nished salty crumbled cheese can be used as a Olympiana is strained for 40 hours by Yogurt is available at Demoula’s Market dish. topping for street corn, tacos and other hand and only features two ingredients: Basket Supermarkets and Hannaford Su- The goal is to educate consumers who foods, Rizo says. grass-fed milk and live and active yogurt permarkets in New England. The company may not be familiar with or know how to “Consumers know it’s a topping cultures. This traditional process results plans to expand with limited distribution use the cheese and give them easy us- cheese versus having to grate it them- in 20 grams of protein per serving, the nationally. age suggestions, says Tomas Rizo, sales selves or not knowing what to do with company says. For more information, vis- representative and a second-generation it,” he adds. “It is a little-known secret of the in- it www.olympianayogurt.com and member of the family who operates the For more information, con- dustry that none of the $8 billion a year www.extravirginfoods.com. CMN business. tact [email protected]. CMN of Greek yogurt sold in America is actually real Greek yogurt,” says Pavlos Hatziili- ades, president of Extra Virgin Foods Inc. “Greek yogurt has been hijacked by large agribusiness, and what has been sold to the American consumer has nothing to do with real Greek yogurt, which is supposed to be strained in a cheesecloth and made with fresh Greek grass-fed milk without any additives.” In keeping with the simple, handmade launches ‘Eat Artfully’ media campaign NEW HOLLAND, Pa. — Alouette recently launched a new summer media campaign, “Eat Artfully.” The campaign comprises a se- ries of humorous “how-to” recipes intended to poke fun at trendy recipe videos that are easy to watch but “impossible to make.” Each ad showcases how simply add- ing Alouette cheese can make any dish delicious. The campaign, which launched June 29, will run through August across digital and social channels including Facebook, Instagram and YouTube, and it will be sup- ported by other public relations. “Whether you’re looking to turn your carrots into an elegant crudités platter or a simple box of crackers into beautiful hors d’ouevres, Alouette soft spreadable cheese provides an easy way for our consumers to transform any dish into something spe- cial,” says Mikhail Chapnik, vice president of marketing at Savencia Cheese USA, manufacturer of Alouette. “These artful transformations will be particularly helpful during the summer months when picnic, barbecues and pool parties are on our minds and entertaining needs to be a breeze.” Developed in partnership with Deep Focus creative agency, the “Eat Artfully” media campaign aims to increase aware- ness and usage of Alouette Spreadable Cheeses among millennial foodies who seek to incorporate high-quality ingredi- ents into casual snacking and entertaining occasions. For more information, visit www.alouettecheese.com. CMN For more information please visit www.rizobros.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 28 CHEESE MARKET NEWS® — July 20, 2018 RETAIL ROUND-UP YQ by Yoplait, new ultrafi ltered milk yogurt, delivers more protein with less sweet taste

MINNEAPOLIS — Smarter, not sweeter with an intentionally less sweet taste. contain 9 grams of sugar and are lightly YQ by Yoplait starts with ultrafi ltered –– that’s the philosophy behind YQ by YQ by Yoplait Plain contains1 gram sweetened with cane sugar, real fruit and milk, which is milk that has been fi ltered Yoplait, a new yogurt made with ultra- of sugar per serving option along with17 natural fl avors. Flavored varieties also to concentrate the amount of protein fi ltered milk that delivers more protein grams of protein. The fl avored varieties deliver 15 grams of protein per 5.3-ounce while removing much of the lactose. serving and are available in Coconut, The ultrafi ltered milk then is combined Peach, Mango, Lime, Strawberry, Blue- with active cultures and goes through a berry and Vanilla. Plain and Vanilla also special churning technique. are available in 26-ounce tubs. YQ by Yoplait is gluten-free and 99 “We talked to thousands of people percent lactose free, and it contains no to really understand what they were artifi cial preservatives, no artifi cial fl a- missing from the yogurt aisle. We heard vors and no colors from artifi cial sources. loud and clear the need for a smart snack YQ by Yoplait is available in major option –– something made with simple grocery and retail stores nationwide. The ingredients, less sugar and higher pro- suggested retail price for all 5.3-ounce tein,” says Doug Martin, vice president cups is $1.49, and the 26-ounce tubs of marketing for Yoplait USA. “What are $4.99. we’ve been able to accomplish with YQ For more information, vis- by Yoplait delivers on this desire.” it www.yqbyyoplait.com. CMN Dannon adds Activia Dailies to portfolio

WHITE PLAINS, N.Y. — Earlier this nized the various benefi ts of probiotics year, Dannon added Activia Dailies, a and are looking to add them to their line of probiotic lowfat yogurt drinks, to daily routines in new ways,” says Miguel its portfolio of probiotic offerings. Freitas, Ph.D., vice president, scientifi c Like all Activia products, these new affairs, who leads a team of registered 3.1-ounce drinks feature Activia’s live dietitians at DanoneWave, the maker and active probiotics, but in a smaller of the Dannon portfolio of yogurt in serving size, making it even more conve- North America. nient to get probiotics on the go, Dannon Activia Dailies are offered in a range says. While consumers have more choices of fi ve fl avors: strawberry, blueberry, than ever when it comes to probiotics, cherry, vanilla and acai berry. They come Activia is an authority in the fi eld with in multi-packs featuring 3.1-fl uid ounce more than 20 years of probiotic research, single-serving lowfat yogurt drinks for the company says. Activia Dailies are a suggested retail price of $5.19 for an now available at grocery retailers and 8-pack and $9.99 for a 24-pack. club stores nationwide. For more information, vis- “Consumers have quickly recog- it www.activia.us.com. CMN

Oui by Yoplait introduces new Oui Petites

MINNEAPOLIS — Oui by Yoplait, the available nationwide beginning this month French-style yogurt sold in a glass pot, in four fl avors, including Sea Salt Caramel, has released a new petite version of the Chocolate with Shavings, Dark Chocolate yogurt. New Oui by Yoplait Petites will be Raspberry and Caramelized Apple. For more information please visit www.babyswiss.com sold in pairs of 3.5-ounce glass pots and are Crafted using the same cup set technique as Oui by Yoplait, Oui Petites are created by pouring ingredients into individual glass pots, which then are left to set for eight hours, helping create the yogurt’s thick and creamy texture. “Oui Petites were created to offer con- sumers a new French dairy delight, now available in more indulgent fl avors that can be enjoyed throughout the day,” says Doug Martin, vice president of marketing for Yoplait USA. According to Yoplait, while 20 percent of the U.S. population eats yogurt each day, that number is nearly three times as high in France. French-style yogurt has quickly grown to become one of the biggest launches in the category in recent years, Yoplait says, accounting for more than $100 million in sales in its fi rst 52 weeks. With the recent launch of YQ by Yoplait and new Oui Petites, Yoplait is expanding its commitment to de- velop yogurt made with simple ingredients to serve evolving consumer needs. Oui Petites are available in major gro- cery and retail stores nationwide beginning in July. All fl avors are sold in packs of two with a suggested retail price of $2.39. For more information, vis- For more information please visit www.cheeseguys.com/shop it www.ouibyoplait.com. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 29 CLASSIFIED ADVERTISING

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For more information please email [email protected] University of Wisconsin-Madison Center for Dairy Research Processing Researcher PVL #94868 The UW-Madison, College of Ag. & Life Sciences, Center for Dairy Research, a National leader in the research and development for the dairy industry is looking for a Processing Researcher. The position requires experience with dairy processing equipment or related food processing equipment. Will oversee research trials for research and industry clients using fractionation, thermal processing, concentration and drying of milk, whey and other dairy fractions that represent some of the pilot plant processing operations.

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PLANTS: WANTED 6 HELP WANTED 7 ­Èän®Êx{ȇxÓn{ • • www.cedargrovecheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 30 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

California Milk Processor Board launches new statewide milk advertising initiative

SAN CLEMENTE, Calif. — The Cali- to-back extra-curricular activities to number of fronts, from demographics and in order to do this, brands must fornia Milk Processor Board (CMPB), overly-friendly, cheek-pinching rela- and media landscape to technology proceed differently. creator of “got milk?,” together with tives — illustrate that no matter how and lifestyle,” says Steve James, ex- “Results come from a willingness to lead agency-of-record GALLEGOS tough daily life can get for the average ecutive director, CMPB. “As a result, take a different approach, beginning United, recently launched “You kid, milk — familiar, dependable and what it means to be a Californian has with a more accurate view of how to Can Always Count on Milk,” a new trustworthy — is the one thing they evolved since the got milk? campaign unlock growth,” Gallegos says. “It’s $16-million-dollar, statewide advertis- can continue to count on. was launched 25 years ago. As one of about tapping growth segments in a ing initiative. “You Can Always Count on Milk” the most diverse states in the U.S., manner that moves the ‘core’ segments Aimed at millennial families is the fi rst campaign for GALLEGOS our future success lies in reaching as well, not the other way around. throughout California, the culturally- United, and partner agencies ROX consumers through culturally-attuned Today’s culturally diverse consumer attuned campaign highlights universal United and CANVAS United, follow- campaigns that connect and resonate straddles multiple cultures, not just truths about the everyday challenges ing CMPB’s decision to consolidate with what it means to be a Californian ethnicity.” kids face in their lives as seen through advertising agencies in early 2018 to today.” He adds that for CMPB, that means the lens of a demanding 9 to 5 blue- better focus on all California. John Gallegos, CEO, GALLEGOS understanding the concerns and needs collar job, using a comedically honest “California is a complex market, United, adds that the challenge for of today’s consumer and tuning mes- tone. The creative spots — from back- one that is rapidly evolving on a many brands is to fi nd new growth, saging to address varying attitudes and behaviors. The “You Can Always Count on Milk” campaign will touch all California consumers throughout the purchase cycle — from discovery and purchase to repeat purchase — and includes advertising, digital and so- cial, search, in-store activations and point-of-sale, infl uencer outreach and an updated website. Advertising will be unifi ed across all segments with communications in Spanish, Chinese, Korean and Tagalog in addition to English. TV will run on both English and Spanish-language networks, including Univision and Telemundo, in more than 20 key California markets including Sacra- mento, San Francisco, Bakersfi eld, Fresno, Los Angeles, San Diego and Palm Springs. More than 1,300 in-store activa- tions will take place at national and independent grocery retailers includ- ing Albertsons, Lucky’s, and Safeway; Hispanic retailers including Northgate and Vallarta; and Asian-market retail- ers H-Mart, Seafood City and 99 Ranch. In addition, for the first time in CMPB’s history, a customer loy- alty program, “got rewards?,” will be launched during the second phase of the campaign. For more information, vis- it www.gotmilk.com. CMN

The Laughing Cow introduces new cheese cups CHICAGO — The Laughing Cow, a brand of Bel Brands USA, has intro- duced new The Laughing Cow Cheese Cups, now available in a portable, dunkable cup to enjoy on the go. The new cups join the The Laugh- ing Cow Cheese Wedges and Cheese Dippers line of snacks. Cheese Cups are available in three varieties: Creamy Swiss Original, Creamy Swiss Garlic & Herb, and Creamy White Cheddar Flavor. The cups are available in 4-packs at retailers nation- wide. For more information, visit For more information please visit www.oldeuropecheese.com www.thelaughingcow.com. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) July 20, 2018 — CHEESE MARKET NEWS® 31 NEWS/BUSINESS

EU, Japan sign Dietz & Watson features celebrities in new ‘Family’ ad campaign trade agreement PHILADELPHIA — Philadelphia- and premium products in our most people with busy lifestyles that re- TOKYO — This week at a summit here based premium deli meat and cheese important markets,” says Lauren quire both convenience and quality,” between the European Union (EU) and company Dietz & Watson is using Eni, vice president of brand strategy Eni continues. Japan, European Commission President celebrities to raise awareness for the and great-granddaughter of Dietz This campaign is a fi rst for the Jean-Claude Juncker, European Council nearly-80-year-old, family-owned-and- & Watson founder Gottlieb Dietz. company in working with celebrities President Donald Tusk and Japanese operated brand. “Our aim was not only to advertise, to serve as the face of the brand. Prime Minister Shinzo Abe signed the The “It’s a Family Thing” campaign but also to entertain by relating our Decker and Roddick appear in three EU-Japan Economic Partnership Agree- uses real-life couple actress and model brand and our products to everyday spots: “Game Night,” “Hama Lisa” and ment (EPA). Brooklyn Decker and her tennis-star consumers and the little life mo- a Q4 spot that is set to release in time The agreement will remove the husband Andy Roddick to underscore ments that occur in all of our lives for the holidays. vast majority of the 1 billion euros of the importance and works to highlight day in and day out.” The spots will run nationally in 20 duties paid annually by EU companies some of the life moments that make “We call our full line of deli meat U.S. markets including Philadelphia, exporting to Japan, and it has led to family, family. and cheese ‘approachable gourmet,’ Boston, Chicago and Washington the removal of a number of other long- “This partnership with Andy because they are premium items D.C. standing regulatory barriers. It also will and Brooklyn will set the stage made with premium ingredients, but For more information, visit open up the Japanese market to key EU for raising awareness of our brand they are designed in a lot of ways for https://dietzandwatson.com. CMN agricultural exports and will increase EU export opportunities in a range of other sectors, the EU says. “Together with Japan, we are send- ing a strong signal to the world that two of its biggest economies still believe in open trade, opposing both unilateralism and protectionism,” says EU Commis- sioner for Trade Cecilia Malmström. She notes that the agreement particularly will benefi t the European agriculture sector with access and protection for more than 200 distinctive food and drink products. The agreement will scrap Japanese duties on many cheeses such as Gouda and Cheddar, which currently are at 29.8 percent. It also ensures the protection in Japan of more than 200 European agricultural products with geographical indications. Shawna Morris, vice president of trade policy for the U.S. Dairy Export Council and National Milk Producers Federation and senior director of the Consortium for Common Food Names (CCFN), says many generic cheese terms including parmesan, romano and mozzarella, will continue to be allowed in Japan following extensive efforts by CCFN to safeguard these names. Other cheese names, including asiago, feta, fontina and gorgonzola, will have a transition period of seven years for We make String Cheese. prior users of these terms, after which time the EU could have sole rights to these names. “They are registered as part of the It’s our Legacy. agreement, but we are continuing to push for access opportunities that our industry continues to enjoy in that market,” Morris says. She adds that while the preferential tariff access under the new trade agree- ment will be phased in over time, U.S. BakerCheese.com | [email protected] | 920-477-7871 cheeses, which currently are subject to tariffs from 22-40 percent in Japan, could eventually face a major disadvan- tage in this market. “It is a critically important reminder, which our industry is well aware of and carrying to the U.S. administration, that we need to be fi nding a way to move forward with Japan and other markets,” Morris says. “There certainly is time for us to play catch-up here, but there’s not a lot of time for the U.S. to wait around and slide back- ward in such a key market.” CMN For more information please visit www.bakercheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 32 CHEESE MARKET NEWS® — July 20, 2018 NEWS/BUSINESS

Global Dairy Trade prices mostly lower at auction; GDT price index decreases 1.7 percent AUCKLAND, New Zealand — The for buttermilk powder also was not • Rennet casein: US$4,602 per met- The next trading event will be held Global Dairy Trade (GDT) price index published, but its average price was ric ton FAS ($2.0875 per pound), down Aug. 7. For more information, visit decreased 1.7 percent, and average US$2,225 per metric ton FAS ($1.0093 9.5 percent. www.globaldairytrade.info. CMN prices for most commodities were lower per pound). Tuesday following the latest auction on Other average prices and their Conventional dairy ads decrease 8 percent GDT, Fonterra’s internet-based sales percent decline from either this month platform. were: WASHINGTON — The number of varieties of 8-ounce natural cheese Prices increased for skim milk • Anhydrous milkfat: US$5,629 per national conventional dairy adver- blocks last week had a weighted aver- powder, up 0.8 percent to US$1,959 per metric ton FAS ($2.5533 per pound), tisements last week decreased 8 age advertised price of $2.32, up from metric ton FAS ($0.8886 per pound), and down 5.2 percent. percent from the prior week, and $2.17 one week earlier and $2.14 one whole milk powder, up 1.5 percent to • Butter: US$4,953 per metric ton conventional cheese ads decreased year earlier. US$2,973 per metric ton FAS ($1.3485 FAS ($2.2467 per pound), down 8.1 20 percent, says USDA’s Agricultural Natural 1-pound cheese blocks per pound). percent. Marketing Service (AMS) in its latest last week had a weighted average Prices were not published for • Cheddar: US$3,596 per metric weekly National Dairy Retail Report advertised price of $4.34, up from lactose or sweet whey powder at ton FAS ($1.6311 per pound), down released July 13. $3.93 one week earlier and $3.17 one Tuesday’s event. A percent change 3.3 percent. AMS says national conventional year earlier, AMS says, while 2-pound cheese blocks had a weighted average advertised price of $6.44, down from $7.19 one week earlier but up from $5.77 one year ago. AMS says natural varieties of 8-ounce cheese shreds last week had a weighted average advertised price of $2.25, up from $2.18 one week ear- lier and $2.19 one year earlier, while 1-pound cheese shreds had a weighted average advertised price of $4.28, up from $4.01 one week earlier and $3.68 one year earlier. Meanwhile, national conventional A CLASSIC BRAND butter in 1-pound packs last week had a weighted average advertised price INSPIRES A NEW of $3.15, up from $2.89 one week ear- lier and $2.91 one year ago, AMS says. GENERATION. Conventional butter ads increased 73 percent from the prior week. CMN Millennials love our MILD, NUTTY cheese: it’s easy to pair, with endless recipe Subscribe to possibilities. CHEESE MARKET NEWS

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