Volume 38 June 8, 2018 Number 21

Meal kits, food delivery offer

Like us on Facebook and follow us on Twitter! new opportunities for cheese A By Mallory Adamson Fresh, notes that some of suppliers must be adaptable Hello Fresh follows other the company’s most popular and able to produce a variety of meal kit companies who also INSIDE MADISON, Wis. — Meal recipes include cheese, and styles and products for private are embracing the omnichan- kits and grocery delivery are the company knows cheese label. The company’s surveys nel strategy. Blue Apron, origi- changing the way Americans is important to its customers also play a role in supplier nally only a subscription meal- ✦ Producers approve buy and prepare their food, based on survey responses. requirements. kit service, now is producing California FMMO. which is creating new oppor- To satisfy its customers’ de- “We get feedback from con- an expanded line of meal kits For details, see page 5. tunities and challenges for mand for freshness and quality, sumers on our cheese, so we for Costco. Plated recently the cheese and dairy industry. Hello Fresh operates with a may want to change our orders was acquired by Albertsons, ✦ Lawmakers urge protection Hello Fresh, a Berlin-based just-in-time sourcing model. based on that feedback,” Voss and now Plated meal kits are of common names in meal-kit delivery company Ingredients are produced and says. “We require our suppliers sold in grocery stores includ- Mexico-EU trade deal. with operations in the United packaged specifi cally for each to be agile and willing to tweak ing Safeway and Jewel-Osco. For details, see page 8. States, Canada, Western Eu- menu. Hello Fresh does not the product, whether it be the Chef’d is another meal kit rope and Australia, offers its buy in bulk or retain inventory; recipe or the packaging, until company that is embracing ✦ Wisconsin Aging & Grading subscribing customers a selec- the company sources only the it is perfect.” the omnichannel strategy, yet launches 724 Wisconsin tion of approximately 15 meals ingredients in the amounts For the supplier who can be Chef’d has a business model Select cheese brand. per week, and cheese always necessary for the week. This successful meeting the needs that is very different from its

For details, see page 11. is an ingredient in multiple requires speed and fl exibility of meal-kit delivery, Voss adds, competitors in the way it offers ✦ CMN Exclusive: options. Other dairy SKUs are from its suppliers. there is a lot of opportunity in direct-to-consumer and retail 2018 Key Players. frequently present in Hello “If you’re supplying to a big this emerging market. products. For details, see pages 17-61. Fresh meals as well. grocery store, you get used to For those consumers who Unlike Hello Fresh’s weekly Uwe Voss, COO of Hello doing things a certain way. do not prefer the subscription menu and just-in-time in- How we source ultimately is models, Hello Fresh and other ventory, Chef’d stocks bulk very different. The product is companies are branching into inventory and offers custom- not different, but the process the retail market. ers a selection of hundreds is. Everything for us must be Hello Fresh now offers of prepackaged meals on its pre-portioned, which means retail meal kits, including website. suppliers must be willing to recipes such as Peppercorn Co-founder and Chief Cu- Our Exclusive Annual Profile of Who’s Who in the Cheese Business package product in 1- and Steak, Mediterranean Style linary Offi cer of Chef’d Jason 2-ounce sizes. They also must Chicken, Homestyle Meatloaf, Triail explains how the com- be willing to work with our Chickpea Couscous and Pa- pany is able to serve customers By the staff of Cheese Market News just-in-time model,” Voss says. prika Chicken, which range in this way. Because Hello Fresh’s from $14.99 to $19.99 MSRP “Essentially, we are just one The prevalence of snacking and convenience trends. A smaller menu changes weekly, a prod- with a cook time of less than big grocery store, managing environmental footprint. Increased focus on animal comfort and care. uct may be needed one week 30 minutes, at 581 stores un- more than 3,000 SKUs. People Improved food safety practices. These are just some of the areas of but not the next, or for sev- der the Ahold Delhaize U.S.A. think it’s super challenging, focus by this year’s “Key Players,” 50 cheese companies selected eral weeks or never again. brand’s Giant Food (Landover) but it’s actually not because by Cheese Market News that make up a unique “who’s who” in the Therefore, cheese and dairy and Stop & Shop. Turn to KITS, page 10 a dairy industry. Whether big or small or somewhere in between, the industry lead- ers profi led in Cheese Market News’ “2018 Key Players” are making a difference in the future and direction of the U.S. cheese industry. Individually, each profi le within “Key Players” provides insight into a Mexico announces codes Saxon, La Clare, specifi c company. In its entirety, “Key Players” provides a snapshot Lamanga create of the dairy industry at present and a better understanding of the for cheese tariffs in dispute Mosaic Meadows creativity and effort that went into the production of a record 12.66 billion pounds of cheese in the United States in 2017. WASHINGTON — Following last week’s announcement from Mexico that it would fi ght back against newly-imposed U.S. steel KAUKAUNA, Wisconsin “Key Players” is not a ranking of the nation’s largest cheese compa- — Three family-owned nies, but we do provide production and sales data whenever possible tariffs by levying duties on several products, including cheese, Mexican President Enrique Peña Nieto on Tuesday signed a decree cheese companies — because we know these are important to a full understanding of a Wisconsin-based La Clare company. In “Key Players” you will learn about the latest in industry imposing new duties. The order lists four tariff codes — for fresh cheese, powder/grated cheese, European styles and other cheese Family Creamery and Sax- acquisitions, plant expansions, food safety certifi cations and contest on Creamery, along with awards. Improved techniques to engage with consumers, new uses for — with initial levels in effect June 5 and increases set for July 5. According to a Special Report from Blimling and Associates, Verona, Pennsylvania- dairy ingredients and efforts to improve employee satisfaction are just based Lamanga Cheese Co. some of the initiatives covered in the following pages. Madison, Wisconsin, the measure impacts most of the cheese shipped from the United States into Mexico. — announced yesterday Beyond the past year, “Key Players” also delves into these com- they have combined to panies’ future plans and aspirations. Please read on for an exclusive The Trump administration previously had exempted Mexico and Canada from Section 232 tariffs in hopes of achieving a suc- create a new cheese mar- inside look into where the cheese industry is heading and what new keting company, Mosaic trends are developing. cessful outcome in the NAFTA negotiations. Section 232 of the Trade Expansion Act of 1962 gives the executive branch the ability Meadows. a Turn to KEY PLAYERS, page 17 Turn to TARIFFS, page 15 a Turn to MOSAIC, page 16 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® — June 8, 2018 MARKET INDICATORS

Chicago Mercantile Exchange Cash prices for the week ended June 8, 2018 CHEESE FUTURES for the week ending June 7, 2018 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday June 4 June 5 June 6 June 7 June 8 Fri., June 1 Mon., June 4 Tues., June 5 Wed., June 6 Thurs., June 7 JUN18 1.648 3,111 1.635 3,128 1.625 3,125 1.628 3,127 1.637 3,135 Cheese Barrels JUL18 1.698 3,041 1.680 3,132 1.655 3,159 1.667 3,170 1.680 3,170 Price $1.5200 $1.5050 $1.5050 $1.5175 $1.5650 AUG18 1.747 2,911 1.738 2,908 1.702 2,937 1.714 2,965 1.729 2,990 Change NC -1 1/2 NC +1 1/4 +4 3/4 SEP18 1.761 2,746 1.755 2,754 1.727 2,802 1.738 2,830 1.751 2,850 OCT18 1.750 2,622 1.746 2,627 1.725 2,723 1.734 2,740 1.746 2,766 Cheese 40-lb. Blocks NOV18 1.732 2,726 1.727 2,730 1.711 2,795 1.720 2,805 1.730 2,825 Price $1.5925 $1.5750 $1.5800 $1.6000 $1.6350 DEC18 1.719 2,553 1.712 2,569 1.701 2,622 1.707 2,624 1.718 2,641 JAN19 1.698 548 1.694 552 1.693 632 1.694 631 1.701 659 Change -1/2 -1 3/4 +1/2 +2 +3 1/2 FEB 19 1.695 458 1.694 462 1.695 544 1.697 546 1.701 576 MAR 19 1.696 456 1.693 458 1.698 474 1.699 476 1.704 485 Weekly average (June 4-8): Barrels: $1.5225(-.0219); 40-lb. Blocks: $1.5965(-.0116). APR 19 1.693 377 1.691 378 1.691 388 1.695 393 1.705 390 Weekly ave. one year ago (June 5-9, 2017): Barrels: $1.4275; 40-lb. Blocks: $1.6480. MAY 19 1.698 262 1.695 264 1.695 259 1.700 263 1.707 268 JUN 19 1.704 240 1.704 240 1.704 240 1.707 245 1.720 251 Grade A NDM JUL 19 1.719 129 1.719 129 1.719 129 1.719 129 1.728 129 $0.8150 $0.8100 $0.8125 $0.8125 $0.8050 AUG 19 1.728 59 1.728 59 1.728 59 1.728 59 1.733 59 Price SEP 19 1.719 48 1.719 48 1.735 48 1.735 48 1.738 48 Change -1 -1/2 +1/4 NC -3/4 OCT 19 1.722 46 1.722 46 1.722 46 1.722 46 1.727 46 NOV 19 1.716 42 1.716 42 1.716 42 1.716 42 1.716 42 Weekly average (June 4-8): Grade A: $0.8110(-.0228). DEC 19 1.696 42 1.696 42 1.696 42 1.697 42 1.697 42 Total Contracts Traded/ Grade AA Butter Open Interest 781/22,417 314/22,568 1,395/23,066 463/23,181 704/23,372 $2.3775 $2.3625 $2.3800 $2.3900 $2.3900 Price Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Change NC -1 1/2 +1 3/4 +1 NC Weekly average (June 4-8): Grade AA: $2.3800(-.0225).

Extra Grade Whey DRY WHEY FUTURES for the week ended June 7, 2018 Price $0.4000 $0.4025 $0.4050 $0.4075 $0.4125 (Listings for each day by month, settling price and open interest) Change +1 1/2 +1/4 +1/4 +1/4 +1/2 Fri., June 1 Mon., June 4 Tues., June 5 Wed., June 6 Thurs., June 7 Weekly average (June 4-8): Extra Grade: $0.4055(+.0230). JUN18 30.200 422 29.900 419 29.750 390 30.050 390 30.500 391 33.800 33.400 Class II Cream (Major Northeast Cities): $2.8830(+.0303)–$3.1713(+.0370). JUL18 33.950 509 510 511 33.650 511 34.300 511 AUG18 35.500 437 35.025 438 33.750 448 34.750 450 35.500 447 SEP18 35.450 448 35.175 449 34.500 468 35.000 469 36.050 469 Sign up for our daily fax or email service for just $8 a month. Call us at 608-288-9090. OCT18 35.575 413 35.575 413 34.000 429 34.750 432 36.000 434 NOV18 35.125 405 35.125 405 33.500 425 34.375 432 35.500 436 DEC18 34.900 447 34.250 449 33.000 463 33.750 469 35.350 476 JAN19 34.600 42 34.000 43 33.000 48 33.500 51 35.425 71 FEB19 34.075 29 34.000 29 32.850 39 33.000 45 35.000 68 MAR 19 35.050 51 34.925 51 33.000 59 32.750 78 34.500 101 Weekly Cold Storage Holdings June 4, 2018 APR 19 35.000 22 34.500 22 33.700 23 33.700 23 34.175 27 On hand Week Change since June 1 Last Year MAY 19 34.675 27 34.675 27 33.800 27 33.800 27 34.975 30 Monday Change Pounds Percent Pounds Change JUN19 36.175 17 36.175 17 35.750 17 35.750 17 35.975 20 Butter 48,704 +2,204 +441 +1 31,207 +17,497 Total Contracts Traded/ 38/3,269 29/3,272 241/3,347 58/3,394 147/3,481 Cheese 85,554 +240 +48 +0 100,656 -15,102 Open Interest Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. (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* June 8, 2018 CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test) NONFAT DRY MILK Central & East: low/medium heat $.8000-$0.8800(-1); YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC mostly $.8100-$.8600. 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 $.9350(+1/2)-$1.0800. 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 $.7800(-1)-$.8925; 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 $.8000-$.8900. 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 $.9500-$1.0800. 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. $.7791(+.0162) 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 10,238,225 lbs. 2018 14.00 13.40 14.22 14.47 15.18

WHOLE MILK POWDER (National): $1.5000-$1.6500. 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: $.1800-$.3900; mostly $.2325-$.3000. 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 Alyssa Mitchell, Central: nonhygroscopic $.2400(-3)-$.4000; Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.2825(+1)-$.3450. 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.2725-$.4000; email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor American Copyright Conventions. No part of this publication mostly $.3000-$.3450. (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.2725(+1/4)-$.3600. 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 $.2000(+5)-$.2800(+6). (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): $.7300(+5)-$.9400; REGULAR CONTRIBUTORS ® ® News . Cheese Market News does not endorse the products mostly $.7500(+1)-$.8300(+2). 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 BUTTERMILK Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.7100-$.8200. ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2018 by Quarne Publishing LLC. (FOB) West: $.7000-$.8200; mostly $.7300-$.7800. Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.2500(+8 1/2)-$2.5200(+3); Acid $2.9000(+1)-$3.1600(+1). 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]) June 8, 2018 — CHEESE MARKET NEWS® 3 MARKET INDICATORS NEWS/BUSINESS

Cases of E. coli likely linked to raw milk International Dairy Markets June 8, 2018 KNOXVILLE, Tenn. — Tennessee’s in Mascot, Tennessee. Western Europe Knox County Health Department Any further exposure to the Butter: 82 percent butterfat $7,125(+225)-7,300(+50). (KCHD) is investigating a cluster of farm animals in question has been Butteroil: 99 percent butterfat $6,300-$8,800(+500). E. coli O157 cases in children likely mitigated as the farm has suspended Skim Milk Powder: 1.25 percent butterfat $1,775(+75)-$1,950(+125). Whole Milk Powder: 26 percent butterfat $3,278(+25)-$3,475(+75). associated with consumption of raw operations while the investigation is Whey Powder: Nonhygroscopic $825(-50)-$975(+25). milk and contact with farm animals. ongoing. East Tennessee Children’s Hospital KCHD has advised the public not Oceania announced Tuesday that it has treated to consume raw milk or any other Butter: 82 percent butterfat $5,525(-225)-$5,900(+50). several children over the last 10 days unpasteurized product from French Cheddar Cheese: 39 percent maximum moisture $3,975(-75)-$4,100(-300). for illnesses caused by E. coli. KCHD Broad Farm at this time, and that Skim Milk Powder: 1.25 percent butterfat $2,025-$2,300(+150). says most of the children are known to consumers dispose of all raw milk Whole Milk Powder: 26 percent butterfat $3,175(-25)-$3,350. have consumed raw milk from a local and unpasteurized products they South America cow-share dairy, French Broad Farm may have from this farm. CMN Skim Milk Powder: 1.25 percent butterfat $2,300(-10)-$2,600(-10). Whole Milk Powder: 26 percent butterfat $3,100-$3,300. Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. California Minimum Prices To convert to price per pound: divide price by 2,204.6 pounds. Released June 1, 2018 Butterfat SNF Equivalent CME FUTURES for the week ended June 7, 2018 Class 4a $ 2.5890/lb. $ 0.5741/lb. $ 14.06/cwt. Class 4b $ 2.5890/lb. $ 0.6715/lb. $ 14.90/cwt. Class III Milk* Fri., June 1 Mon., June 4 Tues., June 5 Wed., June 6 Thurs., June 7 JUN18 15.49 3,818 15.38 3,770 15.26 3,806 15.31 3,779 15.42 3,731 JUL18 16.23 3,447 16.02 3,517 15.73 3,626 15.89 3,643 16.04 3,696 National Dairy Products Sales Report AUG18 16.79 2,570 16.65 2,601 16.28 2,696 16.41 2,728 16.61 2,779 For the week ended: SEP18 16.96 2,753 16.86 2,774 16.53 2,822 16.68 2,853 16.87 2,821 6/2/18 5/26/18 5/19/18 5/12/18 OCT18 16.83 2,416 16.76 2,465 16.48 2,566 16.62 2,572 16.83 2,571 NOV18 16.63 2,119 16.54 2,132 16.31 2,222 16.41 2,215 16.62 2,170 Cheese 40-lb. Blocks: 1 *$1.6608 DEC18 16.44 1,997 16.35 2,019 16.15 2,087 16.29 2,096 16.48 2,105 Average price $1.6655 $1.6694 $1.6787 JAN19 16.16 461 16.11 462 16.03 479 16.10 481 16.27 512 Sales volume2 12,094,686 *11,185,944 11,887,451 *11,149,161 FEB 19 16.10 383 16.07 395 16.04 402 16.10 411 16.26 437 Cheese 500-lb. Barrels: MAR19 16.08 227 16.04 229 15.99 253 16.06 262 16.22 289 Average price1 $1.6973 $1.7161 $1.6987 $1.6421 APR 19 16.10 220 16.01 220 15.99 222 16.06 223 16.18 237 $1.6138 $1.6277 $1.6148 $1.5626 MAY 19 16.14 98 16.11 98 16.08 97 16.08 97 16.22 121 Adj. price to 38% moisture 2 JUN19 16.25 103 16.18 104 16.18 104 16.18 105 16.32 116 Sales volume 11,577,629 11,796,400 11,336,573 12,088,679 JUL 19 16.44 42 16.40 42 16.26 44 16.28 44 16.37 45 Moisture content 34.79 34.63 34.78 34.85 AUG 19 16.60 69 16.60 69 16.60 69 16.60 69 16.60 69 Butter: Total Contracts Traded/ Average price1 $2.4039 *$2.3795 *$2.3288 *$2.3283 Open Interest 1,251/20,929 1,314/21,103 2,473/21,703 947/21,786 2,187/21,907 Sales volume2 5,427,445 *4,404,007 *7,227,212 *6,455,522 Nonfat Dry Milk: Class IV Milk* 1 $0.8356 *$0.8261 *$0.8136 *$0.7855 Average price Fri., June 1 Mon., June 4 Tues., June 5 Wed., June 6 Thurs., June 7 Sales volume2 14,277,028 *17,324,851 *15,864,418 *19,917,311 JUN18 15.22 179 15.20 179 15.16 179 15.16 179 15.16 179 Dry Whey: 1 JUL18 15.59 180 15.40 180 15.29 180 15.29 180 15.29 180 Average price $0.2848 *$0.2728 *$0.2725 *$0.2696 AUG18 15.78 203 15.54 203 15.41 203 15.41 203 15.44 203 Sales volume2 4,723,198 *7,215,940 *6,844,203 *6,335,844 SEP18 15.97 156 15.68 156 15.59 156 15.59 156 15.60 156 OCT 18 16.13 150 15.84 150 15.72 150 15.72 150 15.72 150 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. NOV 18 16.14 163 15.89 163 15.78 163 15.78 163 15.79 163 Reported in pounds. DEC 18 16.12 157 15.85 157 15.66 157 15.66 155 15.66 155 JAN 19 16.05 81 16.05 81 15.61 81 15.61 81 15.61 81 FEB 19 15.88 46 15.85 46 15.60 46 15.60 46 15.60 46 MAR19 16.03 25 16.03 25 15.80 25 15.76 25 15.82 25 Total Contracts Traded/ Open Interest 0/1,392 10/1,392 0/1,392 5/1,390 0/1,390

Cash-Settled NDM* Fri., June 1 Mon., June 4 Tues., June 5 Wed., June 6 Thurs., June 7 JUN18 83.775 1,077 83.400 1,089 82.900 1,091 83.350 1,099 83.150 1,112 JUL18 85.275 1,031 84.350 1,026 83.875 979 84.300 987 84.500 982 AUG 18 87.000 926 85.725 918 84.525 920 85.050 923 85.425 954 SEP 18 88.500 817 87.000 824 85.750 831 86.475 834 86.600 849 OCT 18 89.625 623 87.500 627 86.850 633 87.475 635 87.500 640 NOV 18 90.975 454 88.475 465 88.050 465 88.475 468 88.500 471 DEC 18 91.525 457 89.250 460 88.875 466 89.350 467 89.350 467 JAN 19 92.150 208 90.000 227 89.875 228 90.000 242 90.000 244 FEB 19 92.500 223 91.000 233 91.000 234 91.000 252 91.000 254 MAR19 93.025 70 92.000 85 92.000 86 92.000 103 92.050 107 Total Contracts Traded/ Open Interest 48/5,977 522/6,082 196/6,061 168/6,146 186/6,217

Cash-Settled Butter* Fri., June 1 Mon., June 4 Tues., June 5 Wed., June 6 Thurs., June 7 JUN18 239.500 1,259 239.000 1,260 239.000 1,273 239.000 1,282 239.000 1,293 JUL18 243.000 1,145 241.250 1,160 240.250 1,219 241.000 1,239 241.000 1,243 AUG18 244.625 890 242.500 898 241.750 922 242.000 929 242.625 933 SEP 18 246.000 769 243.750 775 242.500 786 243.500 786 244.150 784 OCT 18 246.250 645 244.500 656 244.000 678 245.000 683 245.050 683 NOV 18 246.750 575 244.300 590 243.500 602 244.450 605 245.000 605 DEC 18 243.750 443 242.000 457 239.525 457 240.800 457 240.800 457 JAN 19 241.000 21 236.050 24 236.000 24 235.950 31 235.950 33 FEB 19 235.075 22 233.475 25 233.475 25 233.500 42 233.500 45 MAR19 238.000 18 235.000 21 235.000 21 235.500 24 235.500 27 Total Contracts Traded/ Open Interest 400/5,788 181/5,867 207/6,008 160/6,079 35/6,104 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart. For more information please visit www.epiplastics.com

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 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® — June 8, 2018 GUEST COLUMNIST CMN Exclusive!

the new logo is more recognizable to consumers than the old logo. Perspective: • Our new brands in action Dairy Marketing In addition to product packaging and point-of-sale merchandising that will Chad Vincent is an experienced be rolling out in the coming months, consumer products goods the next place you’ll see these brands executive and currently is CEO applied is on our newly refreshed of Dairy Farmers of Wisconsin, WisconsinCheese.com website. This leading the efforts to build demand platform elevates our brand as a whole and awareness for Wisconsin’s $45 Wisconsin is the best-known region for and gives us an opportunity to better billion dairy agriculture business. He making cheese and research shows that showcase our story. contributes this column exclusively consumers have a desire for Wisconsin The focus of the new site will be for Cheese Market News®. cheese, but the recognition of cheese on our high-quality, award-winning from Wisconsin was not as strong. We specialty cheeses from Wisconsin and learned that while consumers want the people who craft them. Today’s Wisconsin cheese, sometimes it is hard consumers want to know more about to identify. That said, we wanted to cre- the products they buy. They want to ate a simpler, yet more prominent, on- know where the inspiration for the We are Proudly Wisconsin package logo that would clearly identify product came from and how and why it that the product comes from America’s was made. Our new website gives us the A powerful brand is a critical ele- products produced in our state. Dairyland — Wisconsin. ability to share the stories of the state’s ment of any organization. It instantly • Aligning our corporate brand Moving forward, we will be repre- award-winning heritage and innovative compels people to feel something and, with our mission sented by the new Proudly Wisconsin cheesemakers to create stronger con- ultimately, take action. That’s why it’s Among our internal audience group, Cheese and Proudly Wisconsin Dairy nections with consumers, retailers and vital for every organization to assess its which includes dairy farmers, industry logos. Research has shown that Wis- foodservice professionals alike. brand’s performance. Is it an accurate partners and employees, we found our consin identifi cation encourages brand I hope you’ll take a moment to representation of your organization? Is former name, Wisconsin Milk Market- recognition, facilitates the consumer explore our brand in action at Wiscon- it meaningful to your target audiences? ing Board, was no longer an accurate shopping experience and selection pro- sinCheese.com, learn more about our Does it stir the right emotions and incite description of the role we played or the cess and leads to a 5.9 percent increase story, and see how our new look and the right actions? people we served. in sales (IRI Custom Dairy Farmers feel better evokes our unique position At Dairy Farmers of Wisconsin, we In today’s world, we are not just of Wisconsin Cheese Sales Database). in the marketplace. spent the last year asking ourselves marketers of milk. Rather, we are ad- The design of the new logos is a nod • A stronger future for Wisconsin those very questions — and many more. vocates for our dairy farm families. And to old world Wisconsin — our heritage dairy farmers We started by conducting a thorough so, moving forward, we will be known and the great pride we have in it — as If there’s one thing for certain, it’s analysis of how we were communicating as Dairy Farmers of Wisconsin. well as the high-quality specialty cheese that change is inevitable. The steps we to our key audiences, followed by taking • A stronger, more identifi able and dairy products created by our have taken are the result of hard work, a hard look at data around stakeholder consumer brand state’s award-winning producers. The countless conversations and careful interviews and message testing. Then, Among consumer audiences, we typography and colors evoke a feeling deliberation. And the results are worth we stacked the results against our found another opportunity to strengthen of nostalgia and tradition, while also it. Because, ultimately, we’re here to mission, which is to make a difference our brand. At retail, we’ve been known for being eye-catching to pop on packaging advocate for what makes our state in the fi nancial lives of the farmers we many years as Wisconsin Cheese. While and communicate quickly. strong, proud and vital. represent and to be tireless advocates national consumer research told us that We are excited about these new logos We are Wisconsin Dairy Farmers. for the attention and respect Wiscon- the Wisconsin Cheese brand was favor- because of their proven potential. The We are Proudly Wisconsin. CMN sin’s dairy products deserve. able, it revealed opportunities to shine new Proudly Wisconsin ribbon logo What did we fi nd? Signifi cant oppor- a brighter light on Wisconsin and the stands out on retail product packag- The views expressed by CMN’s guest tunities to better connect, better commu- growing number of award-winning spe- ing, making it easier for consumers to columnists are their own opinions nicate and better brand our organization cialty cheeses handcrafted in the state. identify Wisconsin products in-store. and do not necessarily refl ect those of and the award-winning cheese and dairy More than half of consumers say Additionally, research shows us that Cheese Market News®. NEWS/BUSINESS

Prices mixed at Global Dairy Trade auction; GDT invites comments on rule change proposals AUCKLAND, New Zealand — The 3.6 percent. on them following completion of public to pool supply across multiple sellers. Global Dairy Trade (GDT) price index • Lactose: US$714 per metric ton FAS consultation. (See “GDT prices mostly improve; U.S. decreased 1.3 percent, and average ($0.3239 per pound), up 3.9 percent. The fi rst rule change proposal would lactose multi-seller pool temporarily commodity prices were mixed Tuesday • Rennet casein: US$5,015 per enable an average winning price to be suspended” in the May 18, 2018, issue following the latest auction on GDT, Fon- metric ton FAS ($2.2748 per pound), published as a substitute, or in addi- of Cheese Market News.) terra’s internet-based sales platform. up 2.7 percent. tion, to each seller’s individual winning Current sellers including, Amul, Arla, No sweet whey powder prices were • Skim milk powder: US$2,051 per prices being published. The new rule Arla Foods Ingredients and Fonterra have published at Tuesday’s auction. Other av- metric ton FAS ($0.9303 per pound), would enable each seller to decide confi rmed that they will continue to pub- erage commodity prices and the percent up 0.3 percent. whether their individual prices are lish individual winning prices, GDT says. change from last month are as follows: • Whole milk powder: US$3,205 per published, while ensuring that price The second rule change proposal • Anhydrous milkfat: US$6,222 per metric ton FAS ($1.4538 per pound), transparency is maintained through the would amend an existing rule to close metric ton FAS ($2.8223 per pound), down 1.1 percent. publication of market-relevant average a loophole by which bidders can view down 1.7 percent. The next trading event will be held prices, GDT says. pre-event data for products they are • Butter: US$5,581 per metric ton June 19. GDT says this change will support restricted from buying. FAS ($2.5315 per pound), down 3.5 Meanwhile, GDT invites feedback on the further spread of price transpar- A full explanation of these proposals percent. two proposed changes to the GDT trading ency while also addressing one of the is available at www.globaldairytrade.info. • Buttermilk powder: US$2,314 per event rules, designed to bring price trans- elements that deters some sellers from Feedback on the proposed rule metric ton FAS ($1.0496 per pound), parency to more supply regions through various regions from participating on changes must be submitted by June 20 up 17.7 percent. increased participation from sellers. the platform. This includes the U.S. lac- via email at [email protected] • Cheddar: US$3,998 per metric The GDT events oversight board has tose offering on GDT events, which GDT with the subject line: “Feedback on pro- ton FAS ($1.8135 per pound), down reviewed the two proposals and will vote expects to relaunch without needing posed rule changes June 2018.” 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]) June 8, 2018 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Wisconsin DATCP, UW System to create USDA: Producers approve California FMMO new Dairy Task Force 2.0 for industry WASHINGTON — USDA’s Agricultural Marketing Service (AMS) on Thursday MADISON, Wis. — Wisconsin Gov. the dairy industry has close partner- announced that dairy producers have “We are heartened by Scott Walker this week announced ships with the state’s universities and voted to approve a federal milk marketing USDA’s outreach to that the Wisconsin Department of research facilities. Wisconsin’s dairy order (FMMO) for the state of California. Agriculture, Trade and Consumer industry creates nearly 80,000 jobs and As a result of this favorable vote, USDA handlers to help them Protection (DATCP) and the University generates $43.4 billion in economic today published a fi nal rule in the Federal adopt and comply with of Wisconsin System (UW System) will impact every year, nearly half of agri- Register indicating that approval. create Wisconsin Dairy Task Force 2.0, culture’s total economic impact. The new California FMMO will be the process that will enabling stakeholders to come together “The University plays a critical role implemented Oct. 17, 2018, with publica- take place Nov. 1.” to make recommendations on actions in the development and growth of Wis- tion of the Announcement of Advanced needed to maintain a viable and profi t- consin’s dairy industry, both as a source Prices and Pricing Factors, and affected Rachel Kaldor able dairy industry in the state. Walker of research and as a partner for our parties must comply with all provisions DAIRY INSTITUTE OF CALIFORNIA has directed DATCP Secretary Sheila farmers,” Cross says. “This task force beginning Nov. 1, 2018. USDA will work Harsdorf and UW System President Ray is an opportunity for the UW System, over the next few months to educate Cross to appoint the task force. the state and the industry to fi nd new handlers who will become regulated by colleagues and with USDA to help provide “We need to work together to de- ways to advance Wisconsin’s leadership the new FMMO. the opportunity for the state’s dairy farm velop a strategy to maintain our state’s role as the Dairy State.” California represents more than 18 families to consider a new milk market legacy as the Dairy State,” Walker says. The Wisconsin Dairy Task Force 2.0 percent of all U.S. milk production and is regulatory structure.” “Dairy farmers are facing challenges will be chaired by Mark Stephenson, currently regulated by a state milk market- Rachel Kaldor, executive director of due to an extended period of low milk director of Dairy Policy Analysis at UW- ing order administered by the California the Dairy Institute of California, says the prices and market uncertainty. By Madison, where is involved in research Department of Agriculture (CDFA). Once announcement was not unexpected, and creating this task force, industry ex- and outreach in the dairy industry. the new FMMO is established, more than Dairy Institute is pleased that its proposal perts can work together to create real “The Wisconsin dairy industry feels 80 percent of the U.S. milk supply would fall was adopted. solutions that can help our farmers, as though it is at another turning under the FMMO regulatory framework. “It’s a very different system than processors and allied organizations, point, like the one faced in the 1980s USDA says the new FMMO recog- California’s and it affords a lot of handlers and to ensure that our dairy industry — different reasons, but signifi cant nizes the unique market structure of the choices they don’t have under the Cali- is not only our past, but our future.” challenges and new opportunities,” California dairy industry through tailored, fornia system, mainly regarding pooling,” In 1985, the UW System and DATCP Stephenson says. “We need to be sure performance-based standards to deter- she says. appointed a Wisconsin Dairy Task that we chart our direction to change mine eligibility for pool participation. The “We are heartened by USDA’s outreach Force of 31 individuals, including dairy what we can and accommodate what order also provides for the recognition of to handlers to help them adopt and comply farmers, milk processors and allied we can’t. The agronomic resources producer quota as administered by CDFA. with the process that will take place Nov. organizations. The representatives of the state have always been ideally Western United Dairymen (WUD) 1,” Kaldor adds. “With California joining met numerous times over the course suited to milk production, and that is says it hopes the FMMO will help level the federal order system, certain issues of 14 months, and at its conclusion a foundation from which we can build the playing fi eld on farm milk prices for that have been considered in the past may unanimously approved an 82-page a vibrant future.” California’s dairy families. get a little more momentum going for- report and recommendations for the Going forward, the task force will “(WUD looks) forward to working ward now that we’ve cleared this hurdle. industry that have been implemented seek to gain consensus on issues fac- with USDA/AMS staff to help producers We’re going to be evaluating how we can over time to help retain Wisconsin’s ing the dairy industry and release understand this new regulatory structure improve the system we’re now going to recognition as a dairy leader. recommendations for the industry. The as implementation moves forward,” WUD be working with.” “I look forward to partnering with governor’s offi ce says additional infor- says. “The dairy farm economy has been For more information, contact Erin C. the UW system to create a Wisconsin mation about the task force’s member- too challenging for too long. WUD thanks Taylor at 202-720-7183, email erin.taylor@ Dairy Task Force 2.0 and working with ship and upcoming meetings will be the members of the California congres- ams.usda.gov or visit www.ams.usda.gov/ farmers, processors, industry orga- released in the near future. CMN sional delegation who worked with their rules-regulations/moa/dairy/ca. CMN nizations and others to address the challenges facing the dairy industry,” Harsdorf says. “I thank the governor for recognizing the importance of the dairy industry to our state’s economy, and I am pleased to be involved as the industry works together to maintain Wisconsin’s status as a leading dairy state.” Wisconsin is home to more dairy farms than any other state, and about 96 percent of the state’s dairy farms are family-owned. Wisconsin also produces more cheese than any other state, and

Dean Foods to close Thief River Falls plant ST PAUL, Minn. — Dean Foods is closing a plant in Thief River Falls, Minnesota. According to a document submitted to the Minnesota Department of Em- ployment and Economic Development, Dean intends to close the entire plant. The company expects to begin laying off all workers June 1 and continue layoffs through approximately Oct. 15. CMN For more information please visit www.cheeseguys.com/shop © 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® — June 8, 2018 GUEST COLUMNIST CMN Exclusive!

There are many loyal dairy consum- Perspective: “We fi nd dairy and dairy ers getting caught up in the experimen- Dairy Marketing tation, and we must be very careful how ‘alternatives’ we address those who may be a little more adventurous. We fi nd dairy and As CEO of the California Milk Advisory in the same dairy “alternatives” in the same refrig- Board (CMAB), John Talbot brings erators and consumers don’t seem to more than 25 years of marketing refrigerators and have anywhere near the problem with and brand management experience consumers don’t that as we do. They’re already consum- to his role representing the No. 1 ing both. Telling consumers they are dairy producing state and building seem to have anywhere wrong is not going to gain their loyalty, awareness and demand for California near the problem we must show them how we fi t in. milk and dairy products across the with that as we do. We can’t combat veganism, or even United States and internationally. He plant-based food, as an all-or-nothing contributes this column exclusively They’re already proposition. It’s not about plant versus for Cheese Market News®. consuming both. animal. We must embrace the idea of Telling consumers they BALANCE. We should rejoice in the value of all healthy, wholesome foods are wrong is not that, IN BALANCE, provide the great- going to gain their est nutritional value and emotional Dairy consumption at the confl uence security. In a time when consumers are of life stage and shifting demographics loyalty, we must show completely confused by all the different them how we fi t in.” extremist health and nutrition claims out there, the idea of balance just in- There are some fundamental shifts in California is the interaction between nately makes sense. going on in consumer dynamics right these life stage events and a signifi cant We need to stop talking about dairy now. Some may be more pronounced shift in ethnic makeup. At nearly 40 cent more likely to claim “I am a vegan” “alternatives” — that just legitimizes here in California, but all are worth percent, Hispanics now make up the than the national average. Even though them. Identifying these products as our attention as we continue to evolve dominant share of the population while the majority don’t follow the strict vegan “alternatives” and then telling our the dairy story. Caucasians are only 38 percent and doctrine, the vegan narrative around consumers they are wrong to buy them From some recent quantitative the fast-growing Asian segment is 14 health is having a broad impact as it is not a recipe for success. Sure, there’s consumer research, we see that there percent. Then overlay the incessant translates into the more popular “plant- a vital role for science and education are several discordant forces infl uenc- drum beat of the vegan agenda and its based food” movement. A plant-based and we need to push hard to get facts ing dairy consumption. First, you have more popular but less intense cousin, diet is considered healthier, better tast- in front of them. But facts alone will the confl uence of life stage events and the plant-based food movement, and ing and more fl exible. It’s more about not infl uence people today. We must shifting demographics changing the you have a shifting consumer base with reducing animal product consumption, reconnect with the VALUES that make complexion of our consumer audience. a new food agenda and a mind-numbing not eliminating it. dairy great — wholesomeness and in- Then on top of that, there is an cacophony of misinformation. According to Health Focus Interna- dulgence. We need to position ourselves overlay of plant-based food messaging With that as the context, let’s look tional, 26 percent of consumers ate less in new and refreshing ways around the and the endless exasperation of misin- a little closer at millennials. In Cali- meat in last 12 months, 48 percent want positive merits of our products, not the formation on the nutritional value of fornia, Hispanics make up 45 percent to eat more plant-based food, and 29 per- negative features of others. food conspiring to devalue our products. of the millennial generation and they cent follow a Flexitarian diet. Health, If you think about it, milk is the The big surprise from all this is bring with them a 15 percent higher weight loss and general wellbeing are ultimate plant-based food. Cows eat we see strength coming from an un- birth rate than the general popula- the main reasons to reduce consump- plants and otherwise useless plant by- expected place — millennials — and tion as well as signifi cantly higher per tion of animal food products but very products and in turn create one of the market softness coming from an impor- capita consumption of dairy products. interestingly, most people couldn’t most wholesome products in the world. tant core segment — baby boomers. They also love to grocery shop, spend answer when asked why plant-based In honor of June dairy month, raise a In 2017, California millennials were more per store visit, and have much food would be better for their health. milk toast to plant-based foods! CMN up +7.4 percent in milk, +2.3 percent less interest in vegan foods compared To general consumers, plant-based food in cheese and +11.6 percent in butter, to the general market. This strength is cool, and it makes them sound smart The views expressed by CMN’s guest signifi cantly higher than the U.S. aver- and growth among millennials is very and in-the-know. They use it to justify columnists are their own opinions age. Conversely, the dairy declines are good news and should be encouraging their shifting food consumption habits and do not necessarily refl ect those of coming from mainstream baby boom- to all markets with growing Hispanic even if they don’t stick to it religiously. Cheese Market News®. ers, who were not only down in dairy populations. but also down signifi cantly in meat, Boomers on the other hand are a very chicken and eggs. different story. California boomers still NEWS/BUSINESS So, what’s going on? account for one-third of all dairy sales The infl uence of life stage events but are declining and the segment is on consumer behavior is nothing new, made up of 52 percent Caucasians who Trademark decisions made on two cheeses but its relevance today in evaluating have lower per capita consumption than our two largest demographic cohorts, Hispanics. In typical California fashion, WASHINGTON — The U.S. Patent and consortium to trademark the name in millennials and baby boomers, is en- all these newly minted retirees are out Trademark Offi ce (USPTO) in April a way that would have impacted the use lightening. When considering the mil- to live aggressively active lifestyles while clarifi ed that the terms “pecorino” of the term “romano.” lennial generation, the clear factor is also determined to avoid the maladies and “romano” used separately will Also in April, CCFN notes, a trade- they’re now in the prime of their child they see slowing down their family remain generic in the United States, mark application for “gorgonzola” bearing years. Despite a continued and friends. Subsequently, they’re in a while granting registration of the was declared abandoned by the Cana- decline in the general birth rate, the determined search for new ways to stay trademark “Pecorino Romano” to the dian Trademark Offi ce after the Italian dialogue around appropriate health healthy. There is extensive interest and Italian Pecorino Romano Consortium, Gorgonzola Consortium missed a key care and nutrition for young families is experimentation going on with a slew according to the Consortium for Com- deadline to fi le a counter statement to at a full pitch. On the other end, those of diets ranging from veganism at one mon Food Names (CCFN). CCFN says respond to CCFN’s opposition action. invincible boomers are retiring at a rate extreme to Paleo, Whole30, Keto and a it pushed hard to ensure that the “These successes demonstrate of 10,000 per day and have lots of time host of others, many of which are not separate, generic names would not be that we are making a difference by to contemplate life. More importantly, dairy-friendly. at risk, fi ling a letter with USPTO with watching these applications care- they’re confronting their own mortality Google Search analysis shows the evidence that the terms “romano” and fully and providing solid, irrefutable for the fi rst time as family and friends greatest interest in veganism is among “pecorino” are generic when used sepa- evidence about the generic nature of start to face serious illness. Californians, followed by those in other rately. In December, USPTO rejected an these names,” says Jaime Castaneda, What makes this more interesting western states. Californians are 57 per- application by the Pecorino Romano executive director, CCFN. 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]) June 8, 2018 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

FrieslandCampina NMPF board votes to renew Cooperatives Working Together program debuts new lines ARLINGTON, Va. — The board of di- “CWT is a unique and highly cost- tive world market. under Frico brand rectors of the National Milk Producers effective tool for America’s dairy farmers, CWT’s member cooperatives submit Federation (NMPF) this week voted and the ongoing commitment of America’s bids requesting help with sales in spe- PARAMUS, N.J. — FrieslandCampina to extend funding through 2021 for dairy cooperatives to the program sends cifi c foreign markets. After independent is debuting new cheese products under Cooperatives Working Together (CWT), a signal to dairy producers at home, and review and justifi cation, bids are either its Frico brand during the International the farmer-funded export assistance dairy exporters abroad, that the United accepted or CWT makes a counteroffer. Dairy-Deli-Bakery Association (IDDBA) program that assists member coopera- States will maintain a strong competitive Financial assistance is provided only Expo June 10-12 in New Orleans. tives in exporting dairy products. stance in the global dairy market,” says after the sale is completed. The new cheeses, all imported from CWT’s three-year extension comes at NMPF Chairman Randy Mooney, a dairy Through the fi rst fi ve months of 2018, the Netherlands, include Gouda Cheese a time of growing U.S. milk production, farmer from Rogersville, Missouri. CWT has facilitated the sale of 56 million Snacks, Shaved Goat Cheese, Cracker weak global dairy prices and increased CWT is a voluntary membership pounds of dairy products, representing Cuts, Sliced Cheese and Cheese Loaves. worldwide competition, NMPF notes. program funded by contributions from the equivalent of 648 million pounds of The new products join the existing line CWT is the only program of its kind that NMPF’s member cooperatives and more milk. Since the export assistance pro- of Frico products, which cover a wide enables farmers to fund a private enter- than 100 individual farmers. The funds gram’s inception in 2003, it has helped range of Gouda, Edam, Maasdam, goat prise that increases the competitiveness raised from the CWT membership fee of members sell 887 million pounds of cheese and other Dutch favorites. of U.S. dairy exports. NMPF developed $0.04 per hundredweight help maintain dairy products, the equivalent of more “We are very thrilled to debut these and manages the 16-year-old program. U.S. exports in an increasingly competi- than 11.1 billion pounds of milk. CMN exciting new product offerings from Frico,” says Debbie Seife, marketing di- rector, North America, FrieslandCampi- na. “As a leading international dairy company, FrieslandCampina is ready to meet the needs of today’s consumer with superior products that cheese en- thusiasts have called for and the Frico brand has answered.” HEAVY-DUTY, SANITARY The new Frico Gouda Cheese Snacks come in individually-wrapped 20-gram CHEESE SHREDDING portions packed eight to a bag, with a suggested retail price (SRP) range of $3.99-$4.99. The product uses the SOLUTIONS company’s traditional mild Gouda pro- fi le that has been made for decades in Holland, Seife says. “Gouda is a growing cheese type across the United States. It’s very ap- proachable — mild, creamy, and it melts in your mouth,” she says. “We thought it was time to bring it in more formats that are convenient for U.S. consumers.” Goat cheese, another type that has grown in popularity in the U.S. market, is featured in the new Frico Shaved Goat cheese, available in a 4.2-ounce Rely on Urschel cutting technology to deliver effective, cup at an SRP range of $5.99-$6.99. targeted cutting solutions in a hygienic design like the Naturally matured for 20 weeks, it has a slightly crumbly texture in a shaved U.S.D.A., Dairy Division accepted Model CCX-D. format that has been seen more with Italian-type cheeses. The CCX-D produces precise shreds and slices from a “We’ve been seeing shaved cheese variety of cheeses. Equipped with a 10 HP motor and trends in the deli case, and goat cheese has been growing in popularity over the 32-inch cutting chamber, this machine is designed for years,” Seife says. “It’s something dif- increased capacities to keep your line running smoothly. ferent. It works beautifully on salads, pasta, soups and fl atbreads.” Turn to Urschel to learn The new line of Frico Sliced Cheeses features Gouda Mild and Chevrette Mild more about these and other Goat Cheese, as well as Maasdam Swiss cutting edge solutions. Style, Edam, Emmental and Old Dutch Master aged Gouda. These are pre-packed in a resealable 5.02-ounce tray format and have an SRP range of $3.99-$4.99. FrieslandCampina also has introduced a line of Frico Cheese Loaves in Gouda, Maasdam, Emmental and Goat Cheese varieties for behind-the-counter slicing. Finally, new ready-to-serve Frico Cracker Cuts feature cracker-sized cuts Set-up a free test-cut of your product: of Gouda and Maasdam in a 7.05-ounce ® peel-and-reseal tray. The SRP range for Toll Free: +1.844.URSCHEL (877.2435) ® Urschel & The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories,www.urschel.com Inc. U.S.A. these is $4.99-$5.99. dŚĞ'ůŽďĂů>ĞĂĚĞƌŝŶ&ŽŽĚƵƫŶŐdĞĐŚŶŽůŽŐLJ [email protected] | For more information on these ® Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A. items, visit www.frico.com/us/en/ or visit FrieslandCampina’s booth #1409 at the IDDBA show June 10-12. CMN For more information please visit www.urschel.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® — June 8, 2018 NEWS/BUSINESS

Lawmakers urge protection of common names in Mexico-European Union trade deal

WASHINGTON — Several U.S. law- asiago, fontina and neufchatel appear of common food names by U.S. sup- commitments and fi ghts back against makers have voiced concern over a to be slated for future restrictions, pliers,” which would create a “new the EU’s proposal to restrict the use proposal from the recent trade agree- despite long-standing generic use — and unwarranted barrier to trade” be- of common cheese names in Mexico. ment between the European Union and and familiarity with consumers — of tween the United States and Mexico. Schumer and Gillibrand also point Mexico that would restrict the use of many of these names in Mexico. The senators urge Mexico to “ensure out that Mexico is the largest export common cheese names sold in Mexico. CCFN notes that on June 1, the that the implementation of the EU- destination for U.S. cheese, accounting In April, the EU and Mexico chairman of the U.S. Senate Commit- Mexico agreement will not nullify or for about one-third of the $1.3 billion reached an agreement in principle tee on Finance, Orrin Hatch, and the impair market access commitments in dairy products the United States to modernize their trade agreement, committee’s ranking member, Ron under NAFTA.” exported to Mexico last year. They and while the fi nal text has not yet Wyden, sent a letter to the Mexican On Monday, U.S. Senate Minority add that this threat also reaffi rms the been released, reports indicate that ambassador to the United States ex- Leader Charles E. Schumer, D-N.Y., need for a renegotiated North America Mexico appears ready to enact new pressing concern regarding additional and U.S. Sen. Kirsten Gillibrand, Free Trade Agreement (NAFTA) that restrictions on the use of common geographical indications (GIs) to be D-N.Y., announced they had joined ensures strong market access for dairy cheese names sold in Mexico. The registered in Mexico as a result of the other Senate colleagues in urging exports to Mexico and Canada. Consortium for Common Food Names EU-Mexico free trade agreement. In U.S. Trade Representative (USTR) “In light of Mexico’s proposed (CCFN) says generic terms such as the letter, the senators say the new Robert Lighthizer to continue to en- agreement with the EU, we are deeply parmesan, feta, muenster, gorgonzola, GI registration “may restrict the use sure Mexico honors its existing trade concerned that American cheesemak- ers will be harmed by a reversal of their current access to the Mexican market, and will be denied the opportunity to sell products to Mexican consumers using common cheese product names that have been marketed for decades,” the letter says.

“We are hopeful that the Mexican Congress DAIRY, THE GIFT OF recognizes that this rogue approach to NATURE GI policy is bad for consumers and Join the buzz as industry leaders discuss ultimately benefi ts the future market opportunities and a handful of European challenges for dairy ingredients. producers at the expense of Mexico’s SEPTEMBER 24 - 26, 2018 SANTA BARBARA, CA own industry.” Jaime Castaneda CONSORTIUM FOR COMMON FOOD NAMES

Last month, U.S. Sens. Tammy Baldwin, D-Wis., and Pat Toomey, R-Pa., spearheaded a letter to USTR *5($7/2&$7,21 1(7:25. (1*$*( signed by 27 senators stressing the 28767$1',1* need to address the EU-Mexico re- The Fess Parker Doubletree Interact with colleagues in both 352*5$0 strictions on GIs and to ensure that the is a beautiful beach front resort formal and casual social settings. NAFTA renegotiation will facilitate celebrates local history, authentic This event provides informative sessions This event is the prime location trade rather than raise barriers. Santa Barbara style and stunning about what we can do now to help shape to meet and connect with the CCFN also has taken a number of sunsets allowing attendees to the future that will define our industry people you know and the ones actions to respond to the proposed network in an environment in the coming years. you want to meet. you want to meet. new restrictions in Mexico, including like no other joining several U.S. farm and food industry groups last month in a letter IHDWXUHGVHVVLRQV :KDWLVLQWKHZRUNV" to USTR citing the implications that W Global Environment the EU-Mexico free trade agreement ADPI Dairy Ingredient Seminar brings together the W Ingredients Outlook will have on common food names and leadership of the U.S. dairy industry — producers, potential U.S. exports. W Demand Drivers & Trade Trends processors, end users, suppliers, traders, brokers and “CCFN is committed to using all W What’s New With Science academics — to build relationships and discuss the current legal avenues to continue its work to W Applications: What The Customer Wants combat the market restricting impacts landscape as it relates to the future of the dairy industry. W Impacting Factors of the EU’s efforts,” says CCFN Execu- tive Director Jaime Castaneda. “We Complete seminar details and online registration at www.adpi.org are hopeful that the Mexican Congress recognizes that this rogue approach % [email protected] ! (630) 530-8700 T www.adpi.org to GI policy is bad for consumers and ultimately benefi ts a handful of European producers at the expense For more information please visit www.adpi.org of Mexico’s own industry.” 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]) June 8, 2018 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

Milano’s Cheese adds new drying capacity to meet needs of growing customer base By Kate Sander noting that the average American has dry ness is the largest woman-owned Italian With interest in spices at an all-time grated cheese in their home and that it cheese business in the nation. It is owned high, the company now offers Parmesan LINDEN, N.J. — Milano’s Cheese, a has a variety of uses. Retailers are always by Mary Beth Tomasino, who co-founded cheese blended with spices. family owned and operated Italian cheese looking for ways to bring this cheese to J.V.M. Sales Corp. in 1983 and has been A new Sriracha Parmesan has proved manufacturing plant in Linden, New consumers in a competitive fashion. sole owner since 2010. Mary Beth’s three particularly popular, as has white truffl e- Jersey, has expanded its capabilities and “We make it taste better for less. We children, Kimberly, MaryJean and Justin, infused Parmesan, Caliendo says. The is ready for new customers. have the ability to bring customers a the next generation of Tomasinos, also are company’s sales staff is happy to work The company recently added a new quality product at a great price,” Caliendo part of the growing business. They focus with chefs on uses for the cheeses as dryer which has quadrupled the volume says. “If they can pass the savings on day to day on managing production, mar- well as to continue to develop new ideas, of shelf-stable, dry, grated cheese it can to their customers, that’s the ultimate keting and new product development, he adds. produce, says Anthony Caliendo, vice win-win.” leading Milano’s Cheese into specialty To meet the needs of increasingly president of sales. For cheese customers looking for a products new to the industry. diverse consumers, Milano’s also has The multimillion-dollar equipment company that is a little different from Because Milano’s Cheese focuses become kosher certified for certain expansion gives J.V.M. Sales Corp., which the competitors, Milano’s Cheese fi ts solely on Italian cheeses, the company product lines. In addition, it has new does business as Milano’s Cheese, the the bill, Caliendo says, offering new in- has been able to hone in on product lines organic cheese offerings. With these capacity to be the largest Italian cheese novative concepts and services that are that are within the scope of its business new items, the company executives drying company in the United States, second to none. but that are a little different from what believe there is tremendous business according to Caliendo. In addition to In addition, he notes that the busi- other companies might offer. to be serviced on the West Coast. CMN increased volume, the specialized equip- ment also dries cheese at a lower tem- perature than some other equipment on the market, which helps improve overall fl avor, consistency and quality, he says. The expansion was very much needed and the timing is right, according to Caliendo. Milano’s Cheese specializes in grating, shredding, custom blending and packing of imported and domestic Parmesan, Romano and Asiago cheeses, all of which are growing in popularity.

“We make it taste better for less. We have the ability to bring customers Highest Quality & Consistency a quality product Master Product Formulator Food Safety is Our #1 Priority at a great price. Private Label is Our Pleasure Laboratory Analysis Available If they can Nationwide & Global Distribution pass the savings on to their customers, that’s the ultimate win-win.”

Anthony Caliendo MILANO’S CHEESE Years of

“Parm gives anything a fl avor boost,” Caliendo says. “We’ve seen enormous QUALITY growth over the years with these cheeses.” With the additional capacity, Milano’s ITALIAN is looking for new business, both for branded and private label retail cheese as well as foodservice. Milano’s has re- CHEESE cently acquired a distribution center in Phoenix, Arizona. The company is positioned to meet Grated, Shredded, Shaved and the needs of a diverse range of customers. Custom Blended Hard Italian Cheeses Along with the new dryer, the company possesses high-speed jar and cup lines. 1-800-BIG CHEESE (244-2433) | www.MilanosCheese.com The company also uses high-tech X-ray equipment to ensure food safety. The plant maintains SQF Level 3 certifi cation. HACCP CERTIFIED • SQF 2000: LEVEL 3 CERTIFIED Caliendo says the company is founded SILLIKER GOOD MANUFACTURING PRACTICES • WBENC CERTIFIED on the principles of supplying customers APPROVED FOR U.S. ARMED FORCES PROCUREMENT • EU CERTIFIED with great service and a great product LEEDS COMPLIANT / JVM SALES DBA MILANO’S CHEESE CORP., NEW JERSEY, USA at a great price. Pricing and shelf life are especially important when it comes to dried Italian cheeses, Caliendo says, For more information please visit www.milanoscheese.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® — June 8, 2018 NEWS/BUSINESS

KITS are long-term. They may be just for pes, and they will be sent to the right inventory process is independent from marketing or product placement.” demographic based on the retailers.” the recent acquisition. Continued from page 1 Chef’d does not partner only with “Cheese has a really good shelf Bestselling items vary accord- larger brands, however. Triail says life. We are selective to choose cheese ing to region, but some of the most we’re managing ingredients based on the company is looking to work with that fi ts within the shelf life we are popular dairy items purchased on shelf life,” Triail says. smaller companies that Chef’d can help guaranteeing to retail partners,” Triail Amazon Fresh include Chobani Straw- Companies like Hello Fresh and by pushing their products. continues. berry Yogurt and Sargento Shredded Blue Apron order ingredients based on Chef’d recently joined forces with Alongside meal kits, businesses are 4 Cheese Mexican Blend. Organic forecasting, which Triail suggests can Smithfi eld Foods Inc. and now is selling making grocery shopping and meal milk from Organic Valley and Horizon lead to more waste when forecasting some of its meal kits in retail outlets. preparation more convenient with also are popular among Prime Fresh is inaccurate. Some of Chef’d’s high- “When people go grocery shopping, delivery services like Amazon Fresh. customers. Artisan cheese is available selling recipes may be prepackaged most people are just shopping for in- through this service as well, and the based on committed orders; how- gredients and don’t know what to do top sellers in that category include ever most of the company’s meals are with them when they get home. We’ve Parmesan, fresh Mozzarella and Brie. packed on demand. already created options so they don’t “Cheese is just fun. Platforms like Amazon Fresh cre- “When we started this, it was all have to think,” Triail says. “How many ate new challenges for suppliers in about how do we become innovators of times have you forgotten an ingredient It’s so universal, terms of customer interfacing. The the space. Currently, we are investing and had to go back for it? We’ve taken you can use it in Amazon Fresh team works with cheese in automation, a machine that sorts care of that for you. All you have to do and dairy producers large and small to through our ingredients for prepackag- is take [a Chef’d meal kit] home and every course help them think about e-commerce in ing. We are taking steps to be on the cook a delicious recipe for your family.” for every meal.” a way that is distinct from traditional cutting edge,” Triail says. Originally, fi ve Chef’d recipes were grocery stores. In addition to tasting Chef’d also is different in the meal launched into retail, and Triail says great, products must appeal to cus- Jason Triail kit category in that it is not subscrip- there are approximately a dozen more tomers on a digital shelf. tion-based. While it does offer weekly to follow. CHEF’D The digital shelf varies from the meal plans as an option, customers also “The thing about Chef’d is we want physical shelf in a variety of ways. On may order meals on-demand. to give options, options, options,” Triail Amazon Fresh, each product image “When you change recipes week says. “A retailer in the Northeast may portrays the cheese, for example, in over week, you’re missing the point not want the same as in the Southwest Amazon Fresh currently is avail- its packaging against a white back- that people are creatures of habit. or California. Our culinary team has able to consumers in select cities ground. An approximately 30-charac- Those models force customers to learn created recipes to be chosen based across the United States, as well as a ter product name appears below the new recipes each time. When people on demographics.” few international cities. The service image, and if the name is longer than discover a recipe they like, our model Cheese is a product that is in- is available to Prime members for an the character limit, it is cut short. lets them order it again and again, so demand across all demographics, upcharge of $14.99 per month. The name is followed by the product they can always know their Wednesday Triail says. Prime Fresh customers may shop rating (if available) and, below that, meal, for example. We don’t want to “Cheese is just fun. It’s so universal, Amazon’s digital shelves for most its price. dictate what our customers have to you can use it in every course for every items found in a typical grocery Upon entering Amazon Fresh’s order,” Triail says. meal,” he says. “Through our R&D store, including beauty, healthcare digital shop, consumers may browse Chef’d has partnered with many strategic partnerships with Smithfi eld, and household products, in brands the shelves by selecting food catego- other businesses to develop its recipes. we have access to consumer insights they recognize. Shoppers also can ries, such as “Dairy, cheese & eggs.” For cheese, Chef’d recently launched that are helping us gauge what people select items from local businesses When customers click on cheese, for a partnership with Lactalis. want. People always want Parmesan that participate in Amazon Fresh to example, they are presented first with “A lot of our partners have great and the staple cheeses. Feta seems add to their orders. a banner ad for a cheese brand and recipes, and they can introduce more popular than goat cheese, but Amazon staffs a dedicated team six bestselling cheese products, based their products into the recipes. It’s we’re still making a stuffed pork chop to curate its selection. While Whole on the customer’s address. a win-win,” Triail says. “Some of our with goat cheese. We are incorporating Foods Market items are available to While shopping, customers can partnerships are short-term and some cheese into more and more of our reci- purchase through Amazon Fresh, the search for a specifi c product or view their options in 27 styles of cheeses, from American to Taleggio. Amazon Fresh also offers a selection of vegetar- ian cheeses. Customers also can refi ne their shopping experience by factors such as milk type, certifi cations and nutrition facts. They may specify if they want organic, kosher or local cheese, and they also can browse based on brand, price and average ratings. After choosing all their grocery items, customers reserve a delivery time. Delivery may be either attendant, meaning customers must be home to receive their shipment, or doorstep, in which the customer chooses a 2-3 hour window in which their order may be dropped off. As the food retail market changes, companies are devising ways to serve customers’ varying demands, whether they want to choose their own ingredi- ents or have a professional choose for them, or whether they prefer to shop in a traditional grocery store or have their food delivered to them. Each of these channels creates new challenges and opportunities for the dairy industry to evolve, particularly in the market- For more information please visit www.wisconsingradersreserve.com ing and sales of its products. 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]) June 8, 2018 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

Wisconsin Aging & Grading Cheese Inc. launches 724 Wisconsin Select cheese brand By Alyssa Mitchell Kate Neumeier Clarke, president, WAG Cheese also will offer “shelf- would become a sought-after spe- Wisconsin Aging & Grading (WAG) ready” cases of the 5-ounce bars, cialty cheese — and it has. In 2000 KAUKAUNA, Wis. — Wisconsin Cheese, says the new brand is a classic, available in nine or 16 pieces per case, he began Wisconsin Aging & Grading Aging & Grading Cheese Inc. — a accessible Cheddar available at a com- she adds. Cheese Inc. family-owned wholesale aging and petitive price point to reach consumers This isn’t WAG’s fi rst foray into As Ken Neumeier moves toward grading cheese company based in both in specialty shops as well as mass launching a brand. The company in retirement, Neumeier Clarke — who Kaukauna, Wisconsin — is launching retailers. 2014 launched Wisconsin Graders Re- has nearly two decades of experience a new cheese brand, 724 Wisconsin Neumeier Clarke notes as con- serve (WGR), a line of reserve specialty in grading quality Wisconsin and Mid- Select, at a major mass retailer later sumers’ palates have matured, large Cheddars aged fi ve, seven and 10 years, west Cheddar — has spent the past this summer. national retailers, not just specialty as well as Harmony, a sweetly balanced year transitioning into her new role of shops, are bringing more cheeses into Cheddar with notes of fruity Parmesan company president. their stores. and buttery Gouda. She says the transition was a natural Kroger enters into “Quality, aged Cheddars are not just Neumeier Clarke notes that while one, but one she did not take on lightly. merger agreement for weekends or special occasions any- the WGR brand is primarily for specialty She and her father have worked closely more,” she says. “People are consuming shops, the new 724 Wisconsin Select line together and continue to collaborate with Home Chef these cheeses every day, on multiple is intended to reach more consumers daily as he moves toward retirement. occasions.” at various price points. “The relationships we’ve made over CINCINNATI — The Kroger Co. and With the launch of 724 Wisconsin No matter the brand, Neumeier the years, and the respect our company Home Chef, a private meal kit company, Select, WAG Cheese seeks to meet the Clarke says quality and consistency has acquired, is something I want to have announced a merger agreement. needs of the everyday cheese consumer remain top priorities at WAG Cheese. continue to build on as we explore new The initial transaction price is $200 by giving them access to high-quality WAG Cheese will continue to offer a avenues,” she says. million and future earnout payments but approachable aged Cheddar at a number of services including grading, The company also is looking to bring of up to $500 million over fi ve years competitive price point. aging programs, spot sales, fl avor pro- on additional cheese graders to its team are contingent on achieving certain “Cheddar is one of the most popular fi ling, and warehousing and fi nancing — much of which is family-based, she milestones, including growth of in- cheeses today after Mozzarella, and programs. adds. Neumeier Clarke’s sister Amanda store and online meal kit sales. many consumers are looking for a good Neumeier Clarke notes the new 724 Neumeier-Kist is WAG’s marketing “Customers want convenience, aged Cheddar,” Neumeier Clarke says. Wisconsin Select packaging will feature coordinator, while her mother, Cindy simplicity and a personalized food “I think having a large chain pick up the tagline “Cheese that tastes like Neumeier, serves as treasurer, and her experience. Bringing Home Chef’s Aged Cheddar will allow more people more” — meaning consumers want to husband, Steve Clarke, is a licensed innovative and exciting products and to be exposed to it.” eat more of it. The tagline is a favorite Wisconsin cheese grader. services to Kroger’s customers will help The company is launching three of her father Ken Neumeier, founder of The line up of other non-family WAG make meal planning even easier and varieties of Cheddar under the 724 WAG Cheese. employees demonstrates longevity, with mealtime more delicious,” says Yael brand, aged three years, seven years In fact, the brand name — 724 Wis- some having tenure of up to 17 years Cosset, Kroger’s chief digital offi cer. and 11 years. consin Select — is named for Ken Neu- with the company. “This merger will introduce Kroger’s WAG Cheese also is proud to be able meier’s cheese grader number, 724. The “We’re very fortunate to have the 60 million shoppers to Home Chef, to offer retailers 5-ounce exact-weight classic, solid color packaging of the line team we do,” Neumeier Clarke says. enhance our ship-to-home and sub- cuts of each of the varieties, Neumeier will feature the tagline “Hand selected “Next to customers and vendors, our scription capabilities, and contribute Clarke says. Cheddar by 2nd generation Wisconsin employees are the backbone to our com- to Restock Kroger.” “It can be challenging to offer exact- Licensed Cheese Grader #724.” pany’s success over the past 18 years.” “We’ve long believed that the future weight cuts of aged cheese — some of Ken Neumeier is the son of the She adds being part of a multi-gen- of our industry is omnichannel and them have a more crumbly texture — late Eugene Neumeier, who at age 18 erational family company is a Wisconsin bigger than just meal kits sold online. but retailers want that,” she says. “Our became one of the youngest licensed tradition she is proud to be part of. We want to be where our customers ability to convert our aged cheese to cheese graders in Wisconsin, at that “Cheese is our family’s legacy, and are and want to help make cooking at exact-weight bars is something we’re time. Neumeier Clarke says her father we look forward to being around for home easier, more accessible and even really proud of.” had a vision that Wisconsin Cheddar generations to come,” she says. CMN more enjoyable,” says Pat Vihtelic, Home Chef’s founder and CEO. “We’re thrilled that we will be part of the Kroger family and plan to maintain our relentless focus on innovation that meets customers’ evolving food needs. Kroger’s expansive retail footprint will allow us to serve millions of more customers across the country with simple, convenient and enjoyable meal solutions.” Home Chef employs approximately 1,000 employees, is headquartered in Chicago and operates three distribu- tion centers in Chicago, Atlanta and San Bernardino, California. Home Chef’s distribution centers reach 98 percent of continental U.S. households within a two-day delivery window. After the deal closes, Home Chef will operate as a subsidiary of The Kroger Co., maintain its e-commerce business on homechef.com and as- sume responsibility for Kroger’s meal solutions portfolio. The company will continue to operate its offi ces and facilities. Following the sale closing, Kroger will make Home Chef meal kits available to Kroger shoppers, both in stores and online. CMN For more information please visit www.724WISelect.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® — June 8, 2018 EVENTS PEOPLE

Wisconsin dairy companies are invited to Organic Valley establishes award to honor Cheese Export Seminar to be held June 19 chief operating offi cer Louise Hemstead

MADISON, Wis. — The Wisconsin increases in overseas sales of cheese, CASHTON, Wis. — Organic Valley Hemstead served on the advisory board Department of Agriculture, Trade and DATCP says. has announced the establishment of of CALS and built bridges between the Consumer Protection (DATCP) and To support Wisconsin dairy exports, an endowment honoring Louise Hem- University of Wisconsin system and Dairy Farmers of Wisconsin, formerly DATCP and Dairy Farmers of Wisconsin stead, Organic Valley’s chief operating agriculture. the Wisconsin Milk Marketing Board, have developed a new Wisconsin Inter- offi cer who passed away May 15, that “Louise has been such an inspiration invite Wisconsin dairy companies to national Dairy Export (WIDE) initiative. will fund an annual award to an out- to a whole generation of agriculture attend a one-day seminar about global The seminar and reverse buyers’ mission standing faculty or staff member at educators, business people, and farm- opportunities for exporting cheese and are part of that initiative. UW-Madison’s College of Agriculture ers. This award will be a tremendous other dairy products, as well as state Topics to be covered at the Cheese and Life Sciences. honor for a staff or faculty member resources for reaching new markets. Export Seminar include Global Dairy Hemstead, a graduate of UW- every year,” says CALS Dean Kate Scheduled Tuesday, June 19, in Outlook and Opportunities, Financing Madison’s College of Agricultural and VandenBosch. Tomah, Wisconsin, the Cheese Export Your Exports, Getting Your Cheese Life Sciences (CALS), was present to Organic Valley will provide the Seminar will be held in advance of a Overseas, A Company’s Experience hear the announcement of the award, seed money for the endowed award, “reverse buyers’ mission” with cheese in Exporting, and Export Resources. which celebrates her pioneering work and it is expected to draw additional buyers from Mexico, Chile and the The targeted audience is Wisconsin in dairy science and dairy business. funding from numerous sources. CMN Middle East to be held later this summer. dairy companies, including owners, Lisa Stout, economic development executive management, business consultant with DATCP’s International development personnel and others CIAA elects 2018-2020 offi cers, directors Agribusiness Center, says the June 19 involved in identifying new market exporting seminar has been planned opportunities. WASHINGTON — The Cheese Import- Ross, World Import Distributors; and so Wisconsin dairy companies “can The seminar will be held Tuesday, ers Association of America (CIAA) has Bill Stephenson, DPI Specialty Foods be best positioned to take advantage June 19, 8 a.m.- 4:30 p.m., at the Best announced the results of the 2018 elec- Northwest Inc. of the export opportunity” later this Western Hotel in Tomah, Wisconsin. tion of offi cers and directors. In addition, those individuals who summer. The registration fee is $50 per person. The following offi cers will serve from remain on the CIAA board include According to the U.S. Dairy Export Registration information is available 2018-2020: Phil Marfuggi, The Ambriola John Angiolillo, Icco Cheese Co. Inc.; Council, U.S. dairy export volume at https://datcpservices.wisconsin.gov/ Co. Inc., president; Daniel Schnyder, Andrea Berti, Atalanta Corp.; Todd reached an all-time high in February confreg/cheeseexportseminar.jsp. Emmi-Roth USA Inc., fi rst vice presi- Druhot, Gourmet Foods International; 2018, led by strengthening ingredient For more information, contact dent; Ralph Hoffman, Schuman Cheese, Troy Hancock, Fonterra (USA) Inc.; sales to Southeast Asia, record lactose Lisa Stout, DATCP, at 608-224-5126 second vice president; Iarlaith Smyth, Linda Karaffa, Norseland Inc.; John exports to China and broad-based or [email protected]. CMN Ornua North America, treasurer; and Kennington, Arla Foods; Philip Musco, Marilyn Levinsohn, Saputo Cheese USA Musco Foods Corp.; Jordan Phiebig, Inc., secretary. Galaxy Dairy Products Inc.; Ryan The following directors were elected Pietz, Schreiber Foods; Ken Preuss, to a new three-year term: Kurt Ep- Global Sales and Marketing LLC; Jim precht, Great Lakes Cheese; Laurra Robinson, Jana Foods; Paul Schilt, Lyden McGregor, The Peterson Co.; Mifroma USA; and Philippe Surget, Steve Millard, Best Cheese Corp.; Jens Lactalis Deli Inc. Bang Pederson, Bang & Soderlund Inc.; For more information, visit www. David Raff, MCT Dairies Inc.; Gary theciaa.org or call 202-547-0899. CMN

Obituary Randall H. Gifford Jr.

FARMINGTON, Maine — Randall H. in Skowhegan, Maine. Gifford Jr., 90, of Farmington, Maine, Gifford was past president of the and Lake Placid, Florida, passed away Maine Milk Dealers Association and May 21. served on the Maine Dairy Council. Gifford was born June 10, 1927, in He is survived by his wife Audrey Portland, Maine, the son of Randall Gifford; his daughter Donna (Law- and Dorothy (Swasey) Gifford. rence) Torrey; his three sons, Arland STRATEGIC CONSULTING FOR He graduated from William Hall (Cindy) Gifford, Roger (Peggy) Gifford DAIRY AND FOOD COMPANIES High School in West Hartford, Con- and John (Cathy) Gifford; 14 grand- necticut. He went on to the University children; 20 great-grandchildren; and The McCully Group of Connecticut, graduating from the four brothers-in-law. School of Agriculture in Storrs, Con- Gifford was preceded in death has worked with many of necticut. by his two sisters, Janet Ficken and the top dairy companies On September 13, 1947, Gifford Joyce MacGovern, and two grandsons, in North America as well Contact Mike married Audrey Main in Westerly, Ty Gifford and Brett Gifford. for his latest as major multi-national dairy market Rhode Island. After college, he was At Gifford’s request, there will be food companies. Client outlook report employed by Chris Nielson & Sons no funeral services. A memorial grave- engagements include: Dairy of Bloomfi eld, Connecticut, and side service will be held this summer then by his wife’s father at Westerly in Farmington, Maine. Arrangements • Business consulting Dairy in Pawcatuck, Connecticut. are under the care and direction of • Procurement and Mike McCully In 1954, the Giffords purchased a Dan and Scott’s Cremation & Funeral supply chain strategies [email protected] dairy plant in Forestville, Connecticut, Service, of Farmington. • Commodity risk which later became R.H. Gifford Dairy In lieu of fl owers, donations may management Office 312-646-0361 www.themccullygroup.com & Sons. In 1971, the Giffords moved to be made to The Jimmy Fund at www. Farmington, Maine, where they owned jimmyfund.org/gift or Shriners Hos- and operated Gifford’s Dairy Inc. and pitals for Children at www.shriners For more information please visit www.themccullygroup.com founded Gifford’s Famous Ice Cream hospitalsforchildren.org. 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]) June 8, 2018 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

USDEC partnership in Singapore furthers U.S. dairy’s commitment to food innovation

SINGAPORE — The U.S. Dairy Export tion and the gateway to Southeast Asia,” pore as a leading food and nutrition hub the key contact between U.S. dairy sup- Council (USDEC) has signed a partner- USDEC President and CEO Tom Vilsack in Asia. pliers and FIRC. ship agreement with the Food Innovation says. “FIRC’s team of food technologists, “One of FIRC’s objectives is to lever- “This partnership allows U.S. dairy and Resource Centre (FIRC) at Singapore packaging specialists and engineers is at age science and technology to develop suppliers to be at the forefront of the Polytechnic that USDEC says furthers U.S. the forefront of establishing Singapore food innovations and capture new mar- product development process, become dairy’s commitment to food innovation to as a strategic food hub. We are very ex- kets,” says Loong Mann Na, director, more customer-centric and enhance meet the needs of Southeast Asian custom- cited to be working with this innovative FIRC. “We expect the dairy knowledge their level of service,” Teo says. ers and consumers. group and look forward to sharing U.S. and spirit of innovation brought by US- USDEC’s 2018 activities focus on The memorandum of understand- dairy technology and expertise.” DEC and its members will advance prog- demonstrating how the U.S. lineup of ing (MOU) lays out a framework under FIRC, a joint venture between Singa- ress toward that goal.” sustainably-produced dairy protein, which USDEC and U.S. dairy suppliers pore Polytechnic and Enterprise Singa- USDEC has staffed an offi ce in South- milk powder, specialty ingredients and will work together with FIRC to deepen pore, a statutory board under the Min- east Asia since 1998, and currently cheese fi t the taste preferences and dairy knowledge, develop innovative istry of Trade and Industry, was formed around two dozen USDEC member com- nutritional requirements of the region. food products for the Southeast Asian in 2007 to provide food companies with panies have personnel based in Singa- Those activities fall into two primary market and provide consumers in the technical expertise in new product and pore or Southeast Asia. Martin Teo, tech- areas: health and wellness-focused, region with more options suited to their process development. It is part of the nical director, food applications, with and culinary-focused events, includ- specifi c tastes. government’s vision to position Singa- USDEC’s Singapore offi ce, will serve as ing workshops and seminars. CMN “Singapore is a hotbed of food innova- RPI declined in April

WASHINGTON — The National Res- taurant Association’s Restaurant Perfor- mance Index (RPI) registered a moderate decline in April. The RPI stood at 101.3 in April, down 0.5 percent from a level of 101.8 in March. April sales results were dampened compared to recent months. Forty-three percent of restaurant operators reported a same-store sales increase between April 2017 and April 2018, down from 59 percent of operators who reported higher sales in March. Forty-one percent of restaurant operators reported a same-store sales decline in April. April’s sales results represented the smallest net increase in same-store sales during the six-month positive streak. Restaurant operators also reported dampened customer traffi c levels in April. Thirty percent of restaurant operators reported an increase in customer traffi c between April 2017 and April 2018, down from 43 percent who reported higher traffi c in March. Forty-seven percent of operators said their customer traffi c declined in April, up from 34 percent in March and the highest level in three months. Sixty-seven percent of restaurant the Fresh Mozzarella and more. operators said they made a capital ex- ld M Go ed precision Crafted to perfection, Caputo’s 8 al penditure for equipment, expansion or 1 is 0 t remodeling during the last three months, 2 exceptional cheese delivers up from 61 percent who reported similarly perfect results. last month. Fifty-nine percent of restau- rant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months. Forty-seven percent of restaurant operators expect to have higher sales in Authenticity and Versatility. From Fresh Mozzarella, Asiago six months. Only 7 percent of restaurant and Parmesan, to Burrata, Ricotta, Pecorino Romano and more, Caputo off ers the authentic Italian cheese you need to create operators expect their sales volume in six menu distinction. With an enduring passion for the craft, we months to be lower than it was during the work with you to create perfect customized cheese solutions same period in the previous year. that deliver exceptional eating experiences to your guests. In comparison, restaurant opera- Discover our distinctive diff erence; call 708-450-0074. tors are somewhat less bullish about Caputo is proud to be the recipient of several awards the direction of the overall economy. in the 2018 World Cheese Competition, including 1st Twenty-seven percent of operators said Place in the Fresh Mozzarella and Burrata categories. CaputoCheese.com they expect economic conditions will improve in six months, 12 percent think ©2018. All rights reserved. Caputo. economic conditions will worsen and 61 percent expect conditions will remain about the same as they are now. CMN For more information please visit www.caputocheese.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® — June 8, 2018 NEWS/BUSINESS

U.S. cheese production in April climbs USDA raises export forecast for dairy, ag

0.9 percent over prior year, NASS says WASHINGTON — USDA has raised its USDA reports in the outlook that fi scal 2018 forecast for U.S. agricultural robust per-capita GDP growth is ex- WASHINGTON — Total cheese produc- produced in April, down 0.7 percent exports as well as for dairy exports in pected to continue, with 2.1 percent tion, excluding cottage cheese, in the from its production in April 2017. the latest Outlook for U.S. Agricultural global growth in 2018 that represents United States in April was 1.07 billion California followed with 210.7 million Trade published May 31. a broad-based increase in economic pounds, 0.9 percent above April 2017’s pounds of cheese, up 0.1 percent from Fiscal year 2018 agricultural exports activity across developed and developing 1.06 billion pounds but 3.7 percent its production a year earlier. are projected to reach $142 billion, up countries. Global trade volume growth of below March’s 1.11 billion pounds, ac- NASS reports total U.S. butter $3 billion from the February forecast 6.1 percent in 2017 also is expected to be cording to data from USDA’s National production in April was 175.3 million and up $2 billion from fi scal 2017’s followed by 5.1 percent growth in 2018. Agricultural Statistics Service (NASS). pounds, an increase of 8.3 percent from $140.5 billion in agricultural exports, Prospects for the U.S. dollar’s value (All fi gures are rounded. Please see April 2017’s 162.0 million pounds, but a USDA reports. in 2018 are mixed, and on average, the CMN’s Dairy Production chart below.) decline of 3.7 percent from March 2018’s USDA’s forecast for dairy product dollar is expected to slightly strengthen When adjusted for the length of the 182.0 million pounds. When taking the months, April cheese production was length of the months into account, exports in fi scal 2018 was raised to $5.8 during 2018, the outlook says. A strong down 0.5 percent on an average daily April butter production was down 0.5 billion, up $200 million from February’s U.S. economy along with a combina- basis. percent on an average daily basis from forecast and up $500 million from fi s- tion of tightening monetary policy and Production of Mozzarella, the na- the previous month. cal 2017’s $5.324 billion worth of dairy fi scal stimulus from domestic tax and tion’s most produced cheese, was 351.1 California led the nation’s butter exports. spending policy creates expectations for million pounds in April, up 1.1 percent production in April with 53.5 million Meanwhile, U.S. agricultural imports higher interest rates, driving up demand from April 2017 production, accord- pounds, up 11.3 percent from its pro- for fi scal 2018 are forecast at $121.5 for the dollar and its value. The report ing to NASS. Total Italian-type cheese duction a year earlier. billion, up $3 billion from the Febru- adds that the contrast between U.S. pol- production, of which Mozzarella is the U.S. production of nonfat dry milk ary forecast and up $2.4 billion from icy and expectations of relatively looser largest component, was 451.6 million (NDM) totaled 166.3 million pounds fi scal 2017’s $119.1 billion worth of monetary policy and neutral fi scal policy pounds in April, up 0.8 percent from a in April, according to NASS, down 3.8 agricultural imports, USDA reports. This elsewhere adds more upward pressure year earlier. percent from April 2017 and down 6.9 brings May’s forecast trade balance to on the dollar. However, this policy di- Cheddar production totaled 318.2 percent from March 2018. When taking $21 billion, unchanged from February. vergence will slowly begin to abate as million pounds in April, down 3.5 the length of the months into account, The forecast for fi scal 2018 dairy other developed countries pursue less percent from a year earlier. Total April NDM production was down 3.8 imports is raised $100 million to $3.3 expansive monetary policies. CMN American-type cheese production, of percent on an average daily basis from billion on higher product prices, such which Cheddar is the largest compo- the previous month. as for cheese, the outlook says. Cheese nent, totaled 440.8 million pounds, up California led the nation’s NDM imports are forecast at $1.3 billion in Conventional 1.4 percent from April 2017. production with 53.3 million pounds May’s outlook, unchanged from the Wisconsin led the nation’s cheese in April, down 5.7 percent from February outlook and up from $1.168 cheese ads production with 277.9 million pounds its production a year earlier. CMN billion in fi scal 2017. soar over organic to kick off June Dairy Month WASHINGTON — USDA’s Agricultural Marketing Service (AMS), in its latest weekly National Dairy Retail Report released June 1, reports that there are more than 40 times as many conven- tional cheese ads as organic cheese ads to kick off June Dairy Month. AMS says national conventional varieties of 8-ounce natural cheese blocks last week had a weighted aver- age advertised price of $2.39, up from $2.13 one week earlier and $2.26 one year earlier. Natural varieties of 1-pound cheese blocks last week had a weighted aver- age advertised price of $4.41, up from $4.21 one week earlier and $3.93 one year earlier, AMS says, while 2-pound cheese blocks had a weighted average advertised price of $5.34, down from $5.87 one week earlier and $5.97 one year ago. AMS says natural varieties of 8-ounce cheese shreds last week had a weighted average advertised price of $2.34, up from $2.14 one week earlier and $2.28 one year earlier, while 1-pound cheese shreds had a weighted average adver- tised price of $4.39, up from $4.14 one week earlier and $3.75 one year earlier. Meanwhile, national conventional butter in 1-pound packs last week had a weighted average advertised price of $3.33, up from $3.18 one week earlier and $3.31 one year ago, AMS says, noting conventional butter ads last week were up 77 percent from the prior week. 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]) June 8, 2018 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS CLASSIFIED ADVERTISING TARIFFS or in powder: 10-percent tariff effective June 5 until July 5; 20-percent tariff Continued from page 1 thereafter. • Grana or Parmigiano-Reggiano, • EQUIPMENT 1 • EQUIPMENT 1 to conduct investigations to “determine Gouda, Havarti, Fontina, etc.: 10-per- the effects on the national security of cent tariff effective June 5 until July 5; imports,” according to whitehouse.gov. 20-percent tariff thereafter. Following an investigation, the Com- • Other: 15-percent tariff until July merce Department issues a report to 5; 25-percent tariff thereafter. the president with the investigation’s “This is a signifi cant setback for our Single or multi-wire low findings, including whether certain farmers, processors and our exporters,” cost cutting solution. imports threaten to impair America’s says Jaime Castaneda, senior vice presi- Vertical wire cutter for national security; the president then may dent for trade policy, USDEC. wheels, loafs or blocks. use his statutory authority under Section HighGround Dairy, Chicago, says that Horizontal / vertical wire cutter 232 “to adjust the imports” as necessary, while Mexico’s tariffs would not cut off for wheels, loafs or blocks. including through tariffs or quotas. exports from the United States com- Hard cheese wheel President Trump late last week pletely as supply chains need to be fi lled, scoring machine. Horizontal wire cutter for soft or hard cheeses. Vertical blade cutter for announced the implementation of this would make product 10 percent to FoodTools wire & semi-soft or hard cheeses. steel and aluminum tariffs on Canada, 25 percent more expensive for Mexican blade cheese cutters, Mexico and the European Union (EU) end-users, which would have an impact designed & built to meet the dairy industry standards. “to protect America’s national security on demand as well as encourage buyers from the effects of global oversupply to look elsewhere (EU, Oceania, South 800-644-2377 of steel and aluminum.” (See “Mexico, America) to fi ll their needs. Visit us at www.foodtools.com Canada tariffs to affect U.S. dairy “High tariff rates and protectionism products” in last week’s issue of Cheese being implemented are not good for any- For more information please visit www.foodtools.com Market News.) one involved, so let us hope that calmer Effective June 1, steel imported heads prevail and this issue is resolved We help customers produce quality into the United States is now subject soon,” says Eric Meyer, president, High- products by providing New, Refurbished, to a 25-percent tariff, and aluminum Ground Dairy. and Used dairy equipment. imports face a 10-percent tariff. Meanwhile, a bipartisan group of U.S. Engineers on site to design to your needs. In response, the EU, Mexico and senators this week introduced legisla- Our products include: Canada have announced plans to impose tion to require congressional approval - Holding/ Bulk Tanks - Vats retaliatory trade measures affecting of tariffs designated under Section 232. - Cheese Presses / Molds - Butter certain U.S. products. Last month, the The bill would require the president Churns EU released a list of $3.34 billion worth to submit to Congress any proposal to - Processors and mixing tanks of U.S. products that could be subject adjust imports in the interest of na- to 25-percent tariffs beginning June 20. tional security under Section 232. For U.S. dairy products were not in- a 60-day period following submission Give us a call, send us an email, or drop by for a quote on your projects! cluded in that original list; fruits, veg- of a proposal, legislation to approve the etables, rice and tobacco are among the proposal would qualify for expedited con- ƵůůŵĞƌƐĚĂŝƌLJĞƋƉƚΛŶĞƚŶĞƚ͘ŶĞƚ agricultural products included. sideration, guaranteeing the opportunity We have our own laser and press brake on site which helps reduce our lead times! However, Canada announced last for debate and a vote. The requirement week that it will impose retaliatory would apply to all Section 232 actions tariffs on $16.6 billion in imported U.S. moving forward, as well as those taken (920)822-8266 products, including a 10-percent surtax within the past two years, lawmakers say. on yogurt, pizza and quiche. The Ca- “While we all agree on the need to ǁǁǁ͘ƵůůŵĞƌƐͲĚĂŝƌLJĞƋƵŝƉŵĞŶƚ͘ĐŽŵ nadian tariffs are scheduled to go into ensure the international trade system For more information please visit www.ullmers-dairyequipment.com effect July 1. is fair for American workers, companies In addition, the initial Mexican list of and consumers, unfortunately, the ad- proposed retaliatory tariffs announced ministration is abusing the Section 232 • EQUIPMENT WANTED 2 • BUSINESS SERVICES 3 June 1 included cheese, and specifi c authority delegated to the president by tariff codes were released Tuesday. Congress,” says Bob Corker, R-Tenn., In a U.S. Dairy Exporter Blog update chairman of the Senate Foreign Rela- • FLOORING 4 • PLANTS: SALE/LEASE 5 released Thursday by the U.S. Dairy tions Committee. “Making claims regard- Export Council (USDEC), USDEC notes ing national security to justify what is that Mexico is the U.S. dairy industry’s inherently an economic question not • CHEESE/DAIRY 12 • CHEESE/DAIRY 12 No. 1 cheese export market, accounting only harms the very people we all want for 28 percent of all U.S. cheese exports, to help and impairs relations with our and these tariffs could deliver an eco- allies but also could invite our competi- nomic blow. (To view the blog, visit tors to retaliate. If the president truly GOT CHEESE? http://blog.usdec.org/usdairyexporter/ believes invoking Section 232 is neces- We purchase scrapscrap cheesecheese how-our-dairy-exports-to-mexico- sary to protect the United States from a (fish(fish bait/animalbait, floor sweeps, feed), etc.) undergrades and off spec. boost-us-economy-0-0-0-0.) genuine threat, he should make the case for feed. We can pick up on a “Tariffs on cheese will potentially cheese. We can pick up on a to Congress and to the American people spot, weekly or or monthly monthly basis. basis. eliminate the competitive advantage we and do the hard work necessary to secure have in our No. 1 market,” says USDEC congressional approval.” Please contact: President and CEO Tom Vilsack. “That Heidi Heitkamp, D-N.D., adds that [email protected] is a legitimate concern.” the bill would make sure Congress has a (866) 547-6510 USDEC says it is analyzing the poten- key oversight role if a president imposes tial impact of the tariffs and working to tariffs under the claim of national secu- mitigate their negative impact. rity reasons. USDEC says the tariffs announced “Right now, the president is imple- For more information please visit by Mexico affect: menting tariffs on our allies, like www.thefoodconnector.com • Fresh cheese: 15-percent tariff Canada, Mexico, and the EU — coun- effective June 5 until July 5; 25-percent tries that don’t pose national secu- www.whalenfoodsinc.com tariff thereafter. rity threats but which are critical • Cheese of other types, shredded trading partners,” she says. CMN For more information please visit www.whalenfoodsinc.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® — June 8, 2018 NEWS/BUSINESS

Licensed cheese import volumes decline in January-April period MOSAIC WASHINGTON — Imports of dairy April and 1.7 million kilograms year-to- April and 990,624 kilograms year-to- Continued from page 1 products (cheese and non-cheese) sub- date, down from 1.9 million kilograms date, up from 844,428 kilograms during ject to licensing requirements totaled imported January-April of last year. January-April last year. The merger will allow each cream- 7.6 million kilograms in April and 26.0 Edam and Gouda licensed imports In April, licensed imports of other ery to further expand its own artisanal million kilograms January-April, down totaled 479,639 kilograms in April and cheese not-specifically-provided-for product lines while sharing resources from 32.0 million kilograms in the same 1.6 million kilograms year-to-date, down totaled 2.8 million kilograms, bringing in marketing, service and sales capa- year-to-date period last year, according to from 1.9 million kilograms imported dur- the year-to-date total to 9.5 million kilo- bilities. data recently released by USDA’s Foreign ing January-April 2017. grams, down from 11.2 million kilograms Mosaic Meadows is jointly owned Agricultural Service. Licensed imports of April licensed imports of processed during January-April 2017. by the three companies as well as by cheese totaled 6.7 million kilograms in Gruyere were 368,407 kilograms, bring- April licensed butter imports totaled three Wisconsin dairy farmers who have April and 23.4 million kilograms year-to- ing the year-to-date total to 882,763 627,240 kilograms, while January-April li- invested in and are partnering with date, down from 28.2 million kilograms kilograms, up from January-April 2017’s censed butter imports totaled 1.8 million the cheese companies. The companies imported during Janaury-April 2017. 824,919 kilograms. kilograms, up from 956,023 kilograms will retain their brands and continue In April, licensed imports of Swiss and April licensed Cheddar imports during January-April last year. to make the products they make today. Emmenthaler cheese with eye formation totaled 302,428 kilograms, bringing year- Licensed imports of butter substi- totaled 1.9 million kilograms, and the to-date licensed Cheddar imports to 1.8 tutes totaled 148,890 kilograms in April year-to-date total was 6.9 million kilo- million kilograms, down from 4.6 million and 548,642 kilograms year-to-date, down grams, down from 7.1 million kilograms kilograms imported during January-April from 1.8 million kilograms imported during the January-April 2017 period. last year. January-April 2017. Licensed imports of Italian-type Licensed imports of Blue Mold High-tier dairy imports from January- cheeses totaled 589,317 kilograms in cheeses totaled 195,317 kilograms in March totaled 9,907 kilograms. CMN

“Mosaic Meadows is the perfect name. A mosaic is an assembly of small colorful pieces that combine to create MORE NEWS, a larger work of art,” says Alex Coenen, the company’s director of business development. MORE SOLUTIONS, “Our newly-launched cheese mar- keting company brings together some MORE CHOICES! of the most highly-awarded, globally- recognized cheese artisans in the world — and we want them to continue being leaders in their respective specialties,” Choose the Best... Coenen adds. Cheese Market News. Mosaic will serve the country through a national sales force as well as Because the Right News Matters! coast-to-coast broker-and-distribution network. The companies say the shar- We fill our newspaper each week with news ing of resources will allow each of them “that is all about YOU.” The weekly news coverage and to compete on a national level while support you receive from CHEESE MARKET NEWS maintaining their dedication to supe- is unmatched in the industry. rior quality cheesemaking. Resources We take serious news, add in analysis, attention to shared will include a sales and market- detail, passion and integrity to deliver the highest ing team. level of coverage and service in the cheese business! La Clare Family Creamery, located in Malone, Wisconsin, includes a process- CALL US TODAY to discuss ing plant, retail shop and restaurant your marketing needs or and has received numerous national to subscribe. and international awards for its goat’s milk and cow’s milk cheeses. Saxon Creamery, Cleveland, Wis- consin, produces hand crafted artisan cheeses with locally-sourced cow’s milk and has become a rising star in the artisan foods world. Lamanga Cheese, which has been making cheese for 90 years and three generations, makes Ricotta and other ® CHEESE MARKET NEWS SUBSCRIPTION FORM: cheeses from family recipes brought 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) over from Italy. F $145 (2nd Class) F $200 (1st Class/Canada) F $205 (2nd Class) F $325 (1st Class/Canada) F $145 (Email Only. Without Mail Service) “Whether it’s goat- or cow-milk F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only)

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS the dairy case,” Townley says. “Low milk prices are challenging for volunteers. Cabot Cheese remains focused on our family farms and creating stress on “Whether through cheese donations Continued from page 1 getting cheese into people’s mouths their individual businesses,” he says. or showing up on site at volunteer days through events and samplings across “Our next imperative for their brand to make a hot meal for those giving their the country, DiMento notes. is to earn them more profi t.” time, Cabot is committed to rewarding “This grassroots strategy has worked Social and environmental perfor- these important folks,” DiMento says. best over the years,” he says. “We know mance, accountability and transpar- Agri-Mark and its cheese brands once people taste the cheese, they will ency are important to both farmer continued to be recognized on the dairy Agri-Mark Inc. come back for more.” owners and consumers. product contest circuit this past year. Andover, Massachusetts Agri-Mark also is investing more “The fact that we have earned B At this spring’s World Championship than $20 million this year in its but- Corp. certifi cation is another distin- Cheese Contest, Cabot Mild Cheddar, Key executives: Ed Townley, CEO; ter/powder/condensing facility in West guishing attribute for folks who buy our Medium Cheddar and Monterey Jack Jeff Saforek, COO; Richard Stammer, Springfi eld, Massachusetts, to increase products. They appreciate that they are received gold medals in their respective exec. sr. VP; Roberta MacDonald, sr. capacity and its ability to produce buying from the source and that this classes. McCadam Aged Cheddar and VP, marketing; Tom Herbick, sr. VP, more value-added dairy products for its source walks the sustainability talk,” Cabot 10-Percent Greek Yogurt received manufacturing; Robert Wellington, farmer owners, DiMento says. DiMento says. silver medals. The co-op’s medium sr. VP, economics, communications & DiMento notes Agri-Mark’s top prior- The Cabot brand continues its work Cheddar, sliced Cheddar, Colby Jack legislative affairs; Scott Werme, VP, ity is ensuring a market for its farmer celebrating the values of its farmer and butter all received bronze medals member services; Peter Gutierrez, dir., owners’ milk. owners through honoring hard-working Turn to KEY PLAYERS, page 18 a international sales Dairy plants: Chateugay, N.Y. (Ched- dar, Muenster); Cabot, Vt. (Cheddar, fl avored Cheddars, cultured products, cut & wrap); Middlebury, Vt. (Cheddar, whey protein); West Springfi eld, Mass. (butter, powder, condensed blends) Estimated annual cheese produced: 150 million lbs. Estimated annual cheese marketed: 150 million lbs. 2017 sales: $990 million Projected 2018 sales: $995 million Percentage of sales from cheese: 40% Percentage of products exported: 3% Websites: www.agrimark.coop, www. cabotcheese.coop, www.mccadam.coop A look inside: Agri-Mark Inc. contin- ues to see steady growth in the conve- nience segment following the launch of Cabot Cracker Cuts last spring. Since launching Cracker Cuts in April 2017, the cooperative has seen steady growth across its distribution footprint, which is mainly based on the East Coast, says Doug DiMento, NOTHING director of corporate communications, Agri-Mark Inc. Cabot’s Cracker Cuts SHREDS AND DEPOSITS feature 26 slices of cheese in a reseal- able package. MORE PRECISELY Ed Townley, CEO, Agri-Mark, says growth in convenient cheeses also has THAN VEMAG boosted sales of shreds for the company. “People are busy and are reaching The Vemag Cheese Shredder and Depositor brings a new level of portioning accuracy and waste control for the convenience items,” Townley to your cheese topping line. says. “This trend has led to a redesign Q The Vemag integrates precise cheese portioning, shredding and and expansion of our Cabot shredded depositing into a single process, eliminating the need for a separate cheese. We are refreshing the packaging shredder, transfers and excess handling. and adding new varieties.” Q Eliminates the need for starch or cellulose fillers. Cabot is adding six new fl avors to Q Greatly reduces cheese waste and virtually eliminates recirculated its Cheddar-based shred category in shreds and the resulting cheese dust. 2018: Bacon Cheddar, Fiery Jack, Mac Q Easily processes higher moisture mozzarella cheeses. and Cheese, Rustic Pizza, 5 Cheese Ital- Q Ideal for ready meal toppings – improves product appearance and uniformity. ian, and Two State Farmers New York Q Stainless steel washdown construction makes sanitation a breeze. and Vermont Shredded Cheese. Cabot now has 15 shred fl avors, including the six above and the following: Vermont Seriously Sharp, Vermont Sharp White, Sharp Light, New York Extra Sharp, Vermont Sharp Yellow, Monterey Jack, Mozzarella, Whole Milk Mozzarella and 4 Cheese Mexican. www.reiser.com Reiser “The shred category makes up 55 Canton, MA • (781) 821-1290 percent of all natural cheese sold in Reiser Canada the dairy aisle, and the visual update Burlington, ON • (905) 631-6611 along with expanded variety will help 2016 our outstanding cheese grow share in For more information please visit www.reiser.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® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Marie, sr. VP, general mgr., ice cream; Michael Aucoin, pres., Canada opera- Continued from page 17 tions; Benoit Zolnai, sr. VP, operational excellence & quality; Doug Simon, pres., at the competition. U.S. operations Last fall, McCadam Mild New York Dairy plants: USA — Grand Rap- Cheddar, Sharp New York Cheddar and ids, Mich.; Hull, Iowa; Jerome, Idaho; Muenster all received gold medals at the La Crosse, Wis.; Lake Norden, North 2017 New York State Fair Dairy Products Dakota; Le Sueur, Minn.; Little Chute, Competition. Wis.; Luxemburg, Wis.; Maplewood, At last summer’s World Dairy Expo Minn.; Nicollet, Minn.; Weyauwega, Wis.; Championship Dairy Product Contest, Canada — Amqui, Quebec; Beauceville, Cabot White Oak Cheddar and Garden Quebec; Bedford, Nova Scotia; Bon- Veggie Sour Cream Dip won golds in Conseil, Quebec; Edmonton, Alberta (2); their respective classes, Cabot Three Don Mills, Ontario; Edmonton, Alberta; Horizon Sales Year Cheddar won a silver, and Cabot Granby, Quebec; Lachute, Quebec; Farmhouse Reserve, Cabot Whey Pro- Lethbridge, Alberta; Miramichi, New We specialize in using tein and Agri-Mark Whey Permeate all Brunswick; New Westminster, British Co- of Minnesota our extensive network won bronze medals. to find a home for your lumbia; Oka, Quebec; Ottawa, Ontario; At the 2017 American Cheese Soci- Plessisville, Quebec; Quebec City, Que- Can Provide excess inventory and ety competition, Cabot Vintage Choice finding ingredients for bec; St. Damase, Quebec; St. Hyacinthe, All Your Dairy your production needs. Cheddar, Jalapeno Light Cheddar, Quebec; St. John’s, Newfoundland and Cottage Cheese and Salted Butter won Labrador; St. Laurent, Quebec; Sussex, We handle all shipping silver medals, while Cabot Monterey and can rework New Brunswick; Toronto; Truro, Nova Ingredients Jack, Lamberton, Old School Ched- and repackage. Scotia (2); Victoria, British Columbia; and Sell All dar, Pepper Jack and Sour Cream all Winnipeg, Manitoba; Woodstock; On- No quantity received bronze medals. tario; Ultima Foods — Delta, British Your Dairy too large or Columbia; Granby, Quebec too small 2017 milk processed: 6.06 billion Products liters 2016 sales (for fi scal year ended Oct. CHEESE 28, 2017): C$6.41 billion (C$3.0 billion Blocks and Barrels in U.S., C$3.4 billion in Canada) “Our Team Can Trim and Fines Assist Your Team” Flavored Website: www.agropur.com/en/ Process and A look inside: Agropur Cooperative Imitation Agropur Cooperative Longueuil, Quebec in February broke ground on a major BUTTER/MILKFAT expansion of its cheese manufacturing DAIRY Key executives: Robert Coallier, facility in Lake Norden, South Dakota. POWDERS CEO; René Moreau, pres.; Roger Mas- Upon completion, the project will in- Nonfat Dry Milk sicotte, VP; Jeannie Van Dyk, VP; Émile crease the plant’s daily milk processing Whey Products capacity from 3 million pounds to more CALLCALLL UUSS WIWITHTH YYOUROUOUR UNUNIQUENIQQUEU SSALESALLES Milk Protein Cordeau, sr. VP & CFO; Simon Olivier, AND PROCUREMENT NEEDS: Concentrate sr. VP, strategy & innovation; Lorraine than 9 million pounds. The expanded Dean Uglem [email protected] Buttermilk, Bedard, sr. VP, legal affairs, member plant is expected to be fully opera- Eric Kellin [email protected] Casein, Lactose tional by early 2019. Once the project Pat Kellin [email protected] relations & corporate secretary; Domi- Wade Uglem [email protected] nique Benoit, sr. VP, institutional affairs is completed, Agropur plans to add 125 877-914-5400 horizonsalesinc.com & communications; Pierre Corriveau, employees to its current workforce. sr. VP, human capital; Serge Fortier, sr. Company offi cials note that the ex- pansion will benefi t the growing dairy For more information please visit www.horizonsalesinc.com VP, information technology; Nicholas industry in the region while continu- ing Agropur’s development in North THE IVARSON 640 BCS America. “The Lake Norden project is an The IVARSON 640 BLOCK CUTTING SYSTEM is a proven workhorse in the cheese conversion & important part of our long-term busi- packaging industry. Designed specifically for ness strategy, which targets continued feeding todays highest output chunk and slice expansion through acquisitions as well lines, the 640 BCS is engineered with simplicity as organic growth,” says Robert Coal- IVARSONINC.COM and sanitation in mind. IVARSON’s reputation for quality assures you that the equipment is lier, CEO. constructed with quality materials that stand up In October, Agropur closed an agree- to the harshest environment, and the equipment ment that made it sole owner of Ultima is back by the best service and guarantee in the business. Foods Inc., which previously had been The IVARSON 640 BCS will deliver loaves and bars a 50-50 joint venture between the Agro- to your slice and chunk lines with consistent pur and Agrifoods cooperatives. Ultima dimensions and NO TRIM! This means higher Foods, which employs approximately 660 efficiency, better yield and increased throughput for your downstream lines. people and operates plants in Granby, Quebec, and Delta, British Columbia, Process a 640 pound block in less than 4 minutes, controlled for minimum giveaway is the only national Canadian-owned Fully automated block reduction yogurt maker. Capable of cutting slabs from 1.4 to 7 inches, “We had a productive year in terms accurate to 1/32” of national and international develop- Quick changes cutting harps allow for multiple formats on the same production run ment,” Coallier says. “Becoming the sole Additional downstream cutting technology available owner of Ultima Foods will support our long-term development in the yogurt category.” Agropur has focused on promoting WISCONSIN PROUD. QUESTIONS OR INQUIRIES... GIVE US A CALL! 414-351-0700 its OKA brand of fi ne cheese, launching a Canada-wide television campaign for For more information please visit www.ivarsoninc.com Turn to KEY PLAYERS, page 19 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]) June 8, 2018 — CHEESE MARKET NEWS® 19

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS pound of milk processed. The expan- the project more than doubles the sion also allowed AMPI to expand the processing capacity in Sanborn, al- Continued from page 18 varieties of cheeses made at this plant lowing it to process up to 3 million to include Monterey Jack, Colby and pounds of milk and produce about the brand for the fi rst time in history. Marble Jack, in addition to the plant’s 300,000 pounds of cheese a day. Agropur this past year launched OKA award-winning Cheddar. “The cooperative’s new business and OKA L’Artisan portion packs, small “We are pleased with the per- plan is focused on updating cheese- wedges designed for snacking. formance of the new vats and the making technology and increasing This past year, Agropur’s ingredient Associated Milk Producers Inc. new space,” says Wayne Jorgenson, capacity,” says Steve Schlangen, an New Ulm, Minnesota business developed three solution plat- vice president of technical services, Albany, Minnesota, dairy farmer and forms — Custom Solutions, Dairy Solu- AMPI. “This investment makes it pos- chairman of the AMPI board of direc- Key executives: Donn DeVelder, tions and Nutrition Solutions — with sible for a talented team to make even tors. “The Sanborn project marks an co-pres. & CEO; Sheryl Meshke, co- product and service solutions ranging more sought-after AMPI cheese.” important first step in seeing that pres. & CEO; John Radi, CFO & sr. from dairy ingredients to specialty nu- In addition to the cheesemak- plan come to life.” VP, finance; Marshall Reece, sr. VP, traceutical ingredients to turn-key con- ing expansion, AMPI in spring 2018 AMPI plans to continue to invest sales & marketing; Mike Wolkow, sr. tract manufacturing. Alpha-lactalbumin made upgrades to the plant’s whey in new cheesemaking technology this from the Nutrition Solutions platform VP, operations processing and storage area. Overall, a recently was the subject of a white Cheese plants: Sanborn, Iowa Turn to KEY PLAYERS, page 20 paper, “Applications for a-lactalbumin (Cheddar, Colby, Colby Jack, Mon- in human nutrition,” by Donald Layman terey Jack, condensed whey); of the University of Illinois. Paynesville, Minn. (Cheddar barrels, Also this past year, Agropur’s BiPro WPC); Rochester, Minn. (Cheddar, Connect with Us! brand teamed up with several profes- Colby, Colby Jack, Monterey Jack, ice sional athletes, including Los Angeles cream mix, WPC, lactose, condensed Follow Nelson-Jameson on all your Lakers basketball players Brandon whey); Hoven, S.D. (Parmesan, Ro- Ingram and Larry Nance Jr., who ap- mano, Asiago); Blair, Wis. (Cheddar, favorite social media sites. peared in a BiPro commercial that aired whey); Jim Falls, Wis. (Cheddar, in California. BiPro also added three Colby, Colby Jack, Monterey Jack, varieties of fl avored protein drinks to Pepper Jack, whey); Portage, Wis. its product line in 2017, including an (cheese packaging & processing) orange-flavored caffeinated protein Estimated annual cheese pro- water. duced: 640 million lbs. In April, Agropur won the Business Estimated annual cheese mar- of the Year (large business) award at the keted: 640 million lbs. annual Mercuriades business competi- Estimated 2017 sales: $1.7 billion tion organized by the Fédération des Percentage of sales from cheese: 60% chambres de commerce du Québec. Market segments for cheese: Agropur also won an award for Success- 10% retail; 35% foodservice; 55% ful Business Strategy, which recognizes ingredients a growth strategy designed to enable a Website: www.ampi.com business to achieve its full potential. A look inside: Associated Milk The Mercuriades judges noted that Producers Inc. (AMPI) in December Agropur’s winning business strategy, completed a facility expansion at its based on fi ve pillars, had yielded excel- Sanborn, Iowa, facility that included 1-800-826-8302 lent results: OKA is the fastest-growing eight new cheese vats and improved nelsonjameson.com fi ne cheese brand in Quebec, Natrel is cheesemaking technology to increase the No. 1 brand in Canada, and iögo the amount of cheese made from every brand yogurt, made by Ultima Foods, For more information please visit www.nelsonjameson.com is growing twice as fast in the market. Agropur also was rated Canada’s most trusted dairy brand for the third con- secutive year. Also in April, Serge Riendeau, who served as Agropur’s president from 2002-2017, was inducted into the Que- bec Cooperative and Mutualist Order of Merit, fourth degree, at the Conseil québécois de la coopération et de la YOUR TOTAL CHEESE SALES mutualité gala. The fourth degree honor CALL ONE OF is awarded to a person who has rendered & MARKETING SUPPORT TEAM! THE EXPERTS outstanding service at the provincial ON OUR TEAM level and contributed to the position TODAY... RETAIL ■ and promotion of Quebec’s cooperative Expert knowledge in all aspects and Patrick Spaulding FOODSERVICE and mutualist movement. applications of marketing cheese Rodney Butcher INDUSTRIAL At the 2018 World Championship ■ We represent quality manufacturers from Nathan Gorang Cheese Contest, Agropur cheeses were all over the U.S. and World Michael Bauchman picked as the champions in fi ve cat- ■ Suzanne Spaulding egories: Camembert, Shredded Cheese, Expertise in imported and specialty Brian Argersinger Mozzarella, Smoked Provolone and Feta. cheeses Jim Andresen Agropur also won a second-place award ■ Broad knowledge of club stores and Bryan Kuhn for its smoked Mozzarella and third-place general merchandising programs Tyler VanWerden awards for its aged Cheddar, fl avored Feta Jay Spaulding and reduced-fat Monterey Jack. Joey Collazo At the 2017 Wisconsin State Fair, Ian Walton CONTACT US: (810) 229-4166 • FAX (810) 227-4218 • Email: [email protected] Agropur cheeses won first in the Tamala Etheridge Mild Cheddar, Mozzarella and Feta WEB: WWW.CHEESEGUYS.COM FIND US ON SOCIAL MEDIA: categories. For more information please visit www.cheeseguys.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]) 20 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS technology further cement AMPI ship Cheese Contest, AMPI received as a long-term player in the cheese a gold medal for its Colby Jack and Continued from page 19 business.” a silver medal for its Mild Cheddar. Several AMPI products were “AMPI makes award-winning coming year and expand processing recognized at the 2017 World Dairy Cheddars, Colbys, Monterey Jacks Baker Cheese Factory Inc. capacity to respond to customers’ Expo contest. AMPI won first-place and a variety of pepper-style chees- St. Cloud, Wisconsin growing orders and increased milk awards for Monterey Jack, flavored es,” Reece says. “We will continue to production on member farms. pasteurized process cheese and expand our cheesemaking portfolio Key executives: Dick Baker, board “As a cooperative owned by dairy WPC-34; second for WPC-80; and by developing even more varieties of chair; Brian Baker, pres. & CEO; Jeff farmers, AMPI has the benefit of third for Cheddar and dried sweet these cheeses.” Baker, exec. VP; Kevin Baker, CFO; Eric a vertically-integrated production whey powder. At AMPI, innovation is spurred Baker, dir., sales & marketing system with surety of milk supply AMPI also received first-place by customer needs, which may range Cheese plants: St. Cloud, Wis. (String to fill customers’ orders,” says Mar- awards at the 2017 National Milk from clean label cheese to inventive, cheese) shall Reece, senior vice president Producers Federation contest for natural flavors, Reece adds. Estimated annual cheese produced: of sales and marketing, AMPI. “Our its flavored and plain pasteurized “As a private label supplier of 50-55 million lbs. experienced team of cheesemakers process American cheese and swept cheese, we work closely with our Estimated annual cheese marketed: is consistently recognized among the the Pasteurized Process category at customers to produce cheese to their 50-55 million lbs. industry’s best at competitions. The the 2017 Wisconsin State Fair. specifications and support their Percentage of sales from cheese: 100% recent investments in cheesemaking At this spring’s World Champion- brand,” he says. Market segments for cheese: 95% retail; 5% foodservice Website: www.bakercheese.com A look inside: In the last year, Baker Cheese Factory Inc. completed one expansion and now has plans for another in 2018. The completed expansion includes the addition of a fi nished products cool- er, warehouse space, employee service area including lockers and a lunchroom and an upgraded and expanded whey processing area with reverse osmosis equipment and increased capacity. With these improvements in place, Baker Cheese now is ready to break ground on a full-scale plant expansion to increase production and packaging capacity. The company plans to add approximately 40,000 square feet to its facility. Currently, Baker Cheese expects to break ground in June, with a move-in date in early 2019. When this expansion is completed, Baker Cheese will gain signifi cant ca- pacity for all its String cheese products, and the company intends to capitalize on opportunities to grow with new products, such as new fl avors or cut sizes, both in private labels and its own brand, and with new customers. Baker Cheese prides itself on its “fresh turn around” operation, says We make String Cheese. Brian Baker, president and CEO. The company is unwilling to increase lead time. “We keep a streamlined approach to It’s our Legacy. get our naturally-made String cheese to market very quickly,” Baker says. “So, we don’t have to have inventory space, and neither do our customers. We make product to order. That keeps the product consistent and very fresh. Plus it takes out unnecessary inventory and BakerCheese.com | [email protected] | 920-477-7871 shipping costs. We also pride ourselves on being very fl exible in our operation. We have customers that order anywhere from a few cases to multiple truckloads at a time. We fi t the needs of all those customers into our operations and supply them with our award-winning String cheese.” Competitions have favored Baker Cheese in the past year. At the World Championship Cheese Contest, Baker Cheese’s Jalapeño Pepper product won second place among fl avored String cheeses. The company also took home For more information please visit www.bakercheese.com Turn to KEY PLAYERS, page 21 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]) June 8, 2018 — CHEESE MARKET NEWS® 21

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS represents a $25 million investment by cheeses for entertaining during the Open Class with its Burrata with Black the company, and we plan to add nearly holidays. Truffl es. BelGioioso Crumbly Gorgonzola Continued from page 20 50 new jobs as we increase production BelGioioso continues to win numer- with Sheep’s Milk placed third in the capacity. We have been working closely ous awards. Soft & Semi-soft (Semi-hard) Mixed Milk fi rst, second and third place at the with Schenectady County Metroplex and At the World Championship Cheese Cheeses Class. Wisconsin State Fair. At the World Dairy with Empire State Development to bring Contest this spring, BelGioioso placed At the American Cheese Society Expo, Baker Cheese took home fi rst- and this new facility to New York State.” fi rst and second in the Open Class for competition last summer, La Bottega di third-place awards. Providing consumers with quality Soft Cheeses with two of its Mascarpone BelGioioso Artigiano Aged Balsamic & In 2018, Baker Cheese has two fur- Italian cheeses in convenient formats products. The company’s Parmesan also Cipolline and BelGioioso Crema di Mas- ther points of pride. The company now continues to be a hallmark of the family- placed fi rst in its class as did its Fresh carpone received fi rst-place awards; has been an rbST-free operation for owned cheese company. Mozzarella Snacking, which placed fi rst BelGioioso Parmesan and BelGioioso more than a year. In addition, Baker’s BelGioioso says its La Bottega di in the Natural Snack Cheese Class. In Pesto Marinated Fresh Mozzarella Braid cheesemaker Jeff LeBeau received BelGioioso brand, a line of small pieces addition, BelGioioso CreamyGorg placed received seconds; and La Bottega di his Wisconsin Master Cheesemaker’s of hand-selected cheeses that ensure fi rst in the Gorgonzola Class. BelGioioso Crescenza-Stracchino and license, a fi rst for the company, this year. consistent quality, fl avor, texture, aroma In addition, the company placed sec- La Bottega di BelGioioso Artigiano Vino and authenticity, has grown. In addition, ond in the Aged Provolone Class as well Rosso received thirds. sales of the company’s Artigiano cheeses as second in the Flavored Soft Cheeses Turn to KEY PLAYERS, page 22 a have more than doubled in the last year. The company has recently introduced 8-ounce wedges of its Classico, Aged Business Brokerage • M&A • Commercial Real Estate Experts since 1979 Balsamic & Cipolline and Vino Rosso Artigiano and has expanded the line by adding CreamyGorg, Italico and Pepato. BelGioioso Cheese Inc. The company says its snacking Green Bay, Wisconsin cheeses line will continue to grow with the introduction of one or two new Key executives: Errico Auricchio, snacking cheeses in 2018. BelGioioso pres.; Gaetano Auricchio, exec. VP also introduced a new Blue plastic tray Cheese plants: Byron, Wis. (Provo- for its Crumbly Gorgonzola and Blue 6SHFLDOLVWVLQWKH lone); Chase, Wis. (Parmesan, Romano, cheeses, which provides visibility of the 'DLU\DQG&KHHVH Asiago, Auribella, Kasseri, Toscanello, cheese and creates an appealing package with greater shelf presence. It also intro- ,QGXVWU\ Bob Wolter Pepato, Peperoncino, vegetarian Parme- Artisan Dairy Specialist san, Fontina); Freedom, Wis. (Burrata, duced a new package for its All Natural Business Transaction Specialist Structuring and closing successful deals in the dairy Phone 312.576.1881 Fresh Mozzarella, Fresh Mozzarella slices of 8-ounce Sliced Mild Provolone, and cheese industry is a proven niche for Creative [email protected] curd); Glenmore, Wis. (Provolone, Mas- Asiago and Fontina. The new All Natural Business Services. www.cbs-global.com carpone, Fresh Mozzarella, Ricotta con design ties into the company’s 4-ounce We respect the hard work you’ve invested in your past, work tirelessly to understand and value what Latte); Langes Corners, Wis. (Creamy- All Natural cup line. sets you apart, and position you perfectly for your Gorg, Crumbly Gorgonzola, Italico, Its 8-ounce sliced Provolino and unique chosen future. 8-ounce Unwrap & Roll cheeses were Crescenza-Stracchino); Ledgeview, Wis. Maintaining a long list of qualifi ed buyers who are 319 N. Broadway, Green Bay, WI 54303 (converting, packaging, shipping, cor- re-introduced in a tray package, which actively looking to purchase, we welcome the Phone 920.432.1166 • Toll free 800.366.5169 chance to prove the advantage we deliver to you. porate offi ce); Pulaski, Wis. (American allows consumers to easily peel apart the Provolone slices and unwrap the Fresh Every step of the way, we deliver professional, effi cient Grana, Artigiano); Sherwood, Wis. (veal service that is proven to result in a successful outcome. feed, lactose); New Denmark, Wis. (Fresh Mozzarella sheet. Mozzarella); Schenectady, N.Y. (mari- The company is doing a number of /HW·VGRWKLVWRJHWKHU nated braids, smoked Fresh Mozzarella, promotions in 2018. It will be promoting Scamorza, Ricotta) Fresh Mozzarella and Burrata cheeses Percentage of sales from cheese: 90% during the summer and its specialty For more information please visit www.cbs-global.com Market segments for cheese: 50% retail; 50% foodservice Website: www.belgioioso.com A look inside: BelGioioso Cheese Inc. broke ground in January 2017 on a new Fresh Mozzarella plant adjacent to its Glenmore plant in Denmark, Wisconsin, YOURYOUR PPREMIERREMIER SSOURCEOURCE FFOROR and this year has started operations and production of Fresh Mozzarella there. Quality Ingredients & In addition, this spring Empire State Development (ESD) announced that Functional Dairy Products BelGioioso plans to build a new manufac- turing facility in Glenville, Schenectady Value Specializing in Non GMO WPC 80 product County, New York, creating 46 new jobs Added (hormone free & grass fed) and retaining 31 local employees. To help Over Two Decades of Experience! secure this new investment for New York • Milk Protein Concentrates (40%-80%) State, ESD has agreed to provide up to • Organic Nonfat Dry Milk & Butter • Acid Casein • Milk Protein Isolates $850,000 in performance-based Excelsior • Butter (Imported & Domestic) • Rennet Casein Jobs Program tax credits. • Caseinates (Sodium, Calcium, Potassium) • Whey Protein Concentrates (34%-80%) BelGioioso has signed a contract with • Dry Blends (Powder & Agglomeration) • Whey Protein Isolate Schenectady County Metroplex Develop- • Lactalbumin ment Authority to purchase 40 acres at the Glenville Business and Technology Park, where it will build the plant. “We plan to build a 100,000-square- foot production facility at the Glenville Business and Technology Park that will INTEGRITY • DEDICATION • SERVICE manufacture Fresh Mozzarella and other [email protected] • www.pazingredients.com • 949.378.0815 cheese products,” says Errico Auric- chio, BelGioioso president. “The plant For more information please visit www.pazingredients.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® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS David Hunt, Central division sales dir.; Ruben Morales, Western division sales Continued from page 21 dir.; Mike Schmidt, Eastern division More News, sales dir.; Alexandra Randall, regional business development mgr., South- west region; Miguel Moreno, regional More Solutions, business development mgr., Mountain region; Felipe Gomez, regional busi- More Choices! ness development mgr., mass market Call Today: West & Northern California region; We take serious news, add in analysis, attention (608) 831-6002 Kevin McCracken, regional business to detail, passion and integrity to deliver the Cacique Inc. development mgr., mass market East; highest level of coverage and service in the Monrovia, California Branden Wilson, regional business cheese business! Key executives: Gil de Cárdenas, development mgr., Gulf & mass market CEO; Tim Snyder, COO; Tirso Iglesias, Midwest region sr. VP, sales & marketing; Bob Cashen, Cheese plant: City of Industry, VP, sales; Francisco Hanon, category Calif. (Queso Fresco, Panela, Cotija, www.cheesemarketnews.com mgr.; Logan Smith, category mgr.; Asadero, Enchilado, Manchego, Oaxa- Charles Redmond, category mgr.; ca, Queso Blanco Fresco, Queso Que- sadilla, Queso Quesadilla Jalapeño, Mozzarella, Crema Mexicana, flavored sour creams, Crema Mexicana Agria, Crema Salvadoreña, drinkable yogurt) Website: www.caciqueinc.com A look inside: Cacique Inc. is a manufacturer of Hispanic-style cheeses, creams and chorizos. Family-owned and operated, Cacique celebrates 45 years in business this year. Its executives say Cacique is a company built and supported by its main values: family, integrity, quality and authenticity. These values have driven the company, and this year its employees earned the company a Great Place to Work certification, company executives say, adding that this is an extremely proud moment for the Cacique family and a springboard into a promising future. In 2017, the company executed a strong advertising campaign through- out the United States utilizing dif- ferent communication platforms including television, radio, maga- zines and social media (Facebook, Instagram, Twitter). The digital side of engaging consumers has become an important part of the mix and one of the tools utilized was a partner- STOP BY OUR BOOTH AT THE IDDBA ship with Tastemade. Through their platform, Cacique launched the “re- SHOW #3020 generations” series, which featured restaurants around the nation and told the Cacique story through their The #1 Brand of Mexican-Style Cheeses, Chorizos, and Cremas lens. This past year, Cacique introduced some new fresh sour cream flavors: ® For over four decades Cacique has established itself as the market leader, proudly serving Spicy Jalapeno, Chipotle and Cilan- retailers with its Cacique® family of products enjoyed by consumers across the nation. tro Lime. This new innovation added excitement to the company’s product offerings by giving consumers authen- tic flavors and convenience. The company plans to continue to grow its categories, expanding its presence in new markets and attract- ing new consumers. In 2018, Cacique’s marketing plans For recipes and more information about our line of Hispanic products, are to continue to expand its core please visit www.CaciqueInc.com or call (844) CACIQUE items (cheese, creams and chorizos), develop and execute co-promotions to support its partnerships with key retailers and focus on creating aware- ness among millennials and general market consumers. Turn to KEY PLAYERS, page 23 a For more information please visit www.caciqueinc.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]) June 8, 2018 — CHEESE MARKET NEWS® 23

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS continues to experience a strong market second in the Quark class at last year’s as fi rst-place awards for its Ovella sheep from pizza and foodservice for its organic American Cheese Society (ACS) com- milk cheese and its recently-developed Continued from page 22 cheeses, Wills says. petition. Cedar Grove Cheese won fi rst Cestino Pecora, a washed rind sheep’s Cedar Grove continues to develop place for its original recipe Montague at milk cheese. new products beyond organic. The the ACS competition last summer as well Turn to KEY PLAYERS, page 24 a company’s natural, clean-label cold pack cheese line is gaining distribution and is an example of the company’s efforts to meet customer needs, Wills says. The The Best Traditional company recently added two new spe- cialty spread fl avors: Mango Habanero 4th PlacePl & Ricotta/Cow’s Milk Cedar Grove Cheese Inc. and Olive Pimento. Specialty Cheese 2018 World Championship Plain, Wisconsin Most of Cedar Grove’s cheeses are Clock Shadow Creamery made in-house; Cedar Grove works with 5th Place You’ve Ever Tasted! Colby Key executives: Robert Wills, pres.; a small processor that makes the spreads 2018 World Championship Deborah Byrne, general mgr. Each year we craft four million pounds of some of the Cedar Grove Cheese to Cedar Grove’s specifi cations. Mean- best cheese you will ever taste! And all of our cheese is Cheese plants: Plain, Wis. (cow’s while, Cedar Grove continues to partner produced without artificial growth hormones (rBGH) or milk cheeses: Squeaks Cheddar curds, with other cheesemakers to help develop animal enzymes. We believe in environmentally sound Colby, Marble Colby, Monterey Jack, But- new products, and these efforts have led production...working in concert with nature is an terkäse, Farmers cheese; sheep’s milk to several award-winning cheeses that important part of our business. 1st1t PlacePl cheeses: Banquo, Donatello, Fleance, have been made or “invented” at the Handcrafted Cheese is our Specialty Cestino Pecora 2017 ACS Feta, Ovella; buffalo’s milk cheeses: company’s facilities, Wills says. • Traditional Cheese • Custom Processing Cedar Grove Cheese Fresh Mozzarella, Gouda, Cheddar; • Artisan Cheese • NO Artificial Growth Hormones Not only is Wills excited and inspired 1st Place mixed milk cheeses: Weird Sisters, Faar- by the younger generation of cheesemak- • Family Owned (rBGH) or Animal Enzymes Ovella ko, Montague); Clock Shadow Creamery, 2017 ACS ers he brings into his plants, he says Specializing in... Cedar Grove Cheese Milwaukee (cow’s milk cheeses: Bon partnering with other businesses makes • Quark Cheese • Traditional Aging Without 1st Place Bree, Cheddar, Cheese-E-Que, Double Chemicals Montague more effi cient use of his facilities. In • Goat, Sheep & Water 2017 ACS Cream Colby, LaBelle, Mozzarella, Quark, addition, with all of the requirements Buffalo Cheese • Small Batch Cheese Cedar Grove Cheese • Sharp & Extra Sharp Development Ricotta, Squeaks Cheddar Curds; goat’s small businesses confront, Wills says he is 2nd Place • Surface Ripened Quark with milk cheeses: Squeaks Cheddar Curds, concerned about the survivability of new SA Braai Chutney 2017 ACS Chevre; mixed milk cheese: Capriko) ventures and wants to give them a chance. Cedar Grove CHEESE & Clock Shadow Creamery Estimated annual cheese produced: Most of the partnering with other 3.5 million lbs. cheesemakers takes place at Cedar Clock Shadow CREAMERY Estimated annual cheese marketed: Grove in Plain, Wisconsin, but Clock E5904 Mill Road | P. O. Box 185 | Plain, WI 53577 | Phone: (608) 546-5284 4 million lbs. Fax: (608) 546-2805 | E-mail: bob@cedargrovecheese Shadow Creamery, an urban creamery www.cedargrovecheese.com Estimated 2017 sales: $10 million in Milwaukee that Wills opened in 2012, 3rd3d PlacePl Projected 2018 sales: $11 million also provides a setting for small-scale Hard Sheep’s Milk Donatello Percentage of sales from cheese: 95% experimentation and collaboration. 2017 U.S. Championship Cedar Grove Cheese Market segments for cheese: 25% The company continues to grow its retail; 5% foodservice; 70% ingredients presence in Milwaukee. Clock Shadow Website: www.cedargrovecheese. Creamery is undertaking a renewal of com, www.clockshadowcreamery.com its retail store with more emphasis on A look inside: Cedar Grove Cheese prepared foods under the leadership of Inc., Plain, Wisconsin, and its sister new manager Patty Peterson, previously company Clock Shadow Creamery LLC in of Larry’s Market. Milwaukee, continue to make innovative, Quark with S.A. Braai Chutney pro- quality cheese while owner Bob Wills and duced at Clock Shadow Creamery placed KOSHER • ORGANIC • rBGH-FREE • CUSTOM MADE FLAVORS & VARIETIES his staff are involved in endeavors rang- ing from leading environmental efforts, For more information please visit www.cedargrovecheese.com to promoting food safety, to pioneering urban cheesemaking, to partnering with up-and-coming cheesemakers. This past year, the company has been actively involved in food safety efforts for the dairy industry, with Wills chairing the American Cheese Education Foundation and serving on Dairy Management Inc.’s Artisan Advisory Committee, Wisconsin Association for Food Protection, FAB Safe and Wisconsin Cheese Maker’s Policy Committee. Cedar Grove is nearing completion of GMO-free certifi cation, and this, com- bined with SQF certifi cation, provides consumers and corporate customers documented assurances for activities and choices that they support, Wills says. Demand for the company’s sheep and mixed milk cheeses continues to grow, Wills says. In addition, the maturing and mainstreaming of organic products has increased interest in specialty organic varieties. To meet those needs, an organic Fontina and reduced-fat organic Gouda are in development, Wills says. Demand for the company’s aged organic Cheddar is growing rapidly, and Cedar Grove also For more information please visit www.craneengineering.net © 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® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS award-winning Fresh Mozzarella, Crave winning awards. At the 2017 World Dairy (condensed milk, cream powder, malted Brothers produces two types of String Expo, the company’s Fresh Mozzarella milk powder, NDM, SMP, WMP); Minne- Continued from page 23 cheese, Farmer’s Rope Part-Skim Moz- won fi rst and second place, and Mari- apolis (fl uid milk, other beverages); New zarella and Oaxaca. Farmer’s Rope is a nated Fresh Mozzarella placed second. Britain, Conn. (cream, ice cream mixes, coiled cheese, with a Crave Brothers’ At the 2017 American Cheese Society milk, fruit drinks, fruit juices, water); protected trademark configuration, contest, Crave Brothers placed fi rst for New Wilmington, Pa. (dry whey, Italian- that is good for melting, shredding or Fresh Mozzarella, under 8 ounces, and style cheese); Portales, N.M. (condensed eating in strings as a snack. Oaxaca is second for Fresh Mozzarella, 8 ounces skim, cream, milk permeate powder, MPC, a melting cheese that is tied in a knot. or more. NDM, SMP); Portland, Maine (butter, but- Both String cheeses are available in 8-, termilk, cottage cheese, cream, fl avored 10- and 12-ounce or 1-, 3- and 5-pound milk, fl uid milk, fruit juice, sour cream, Crave Brothers Farmstead packages. tea); Reading, Pa. (cream, condensed Cheese For 2018, Crave Brothers has re- milk, malted milk powder, NDM, SMP, Waterloo, Wisconsin leased a video to share its story with WMP); Rochester, Minn. (2) (fl uid milk, consumers and buyers. Divided into ice cream, light ice cream, sherbets, Key executives: George Crave, pres., fi ve segments, the video shows the yogurt-based drinks); Bruce, Wis. (cheese Debbie Crave, VP Crave family behind the business, the Dairy Farmers of America & powders, including specialty dry & dry Cheese plant: Waterloo, Wis. (Farm- farm that produces feed for the dairy Kansas City, Kansas blends); Chili, Wis. (hard Italian cheese); er’s Rope Part-Skim Mozzarella, White, cows, the company’s green initiatives, Schulenburg, Texas (dairy dips, salsa); Yellow & Jalapeño cheese curds, Fresh its cheesemaking processes and, fi nally, Key executives: Rick Smith, pres. & Garden City, Kan. (WMP, SMP, NDM, Mozzarella, Marinated Fresh Mozza- its cheese varieties. CEO cream); Springfi eld, Mo. (dairy-based rella, Mascarpone, Oaxaca) In the coming year, Crave Brothers is Dairy plants: Adrian, Mich. (con- coffee beverages); El Dorado Springs, Percentage of sales from cheese: 100% highlighting its efforts in sustainability. densed milk, cream, NDM); Beaver, Mo. (specialty dairy powders); Turlock, Market segments for cheese: 50% The company operates two 750,000-gal- Utah (condensed milk, cream, longhorn Calif. (Italian-style cheese, liquid whey); retail; 30% foodservice; 20% ingredients lon anaerobic manure digesters. These Cheddar, Monterey Jack, Pepper Jack); Ventura, Calif. (dairy-based coffee bever- Website: www.cravecheese.com create methane gas, which powers Bridgeton, N.J. (milk, cream, ice cream ages); West Middlesex, Pa. (industrial A look inside: Crave Brothers a generator that generates enough mixes); Cabool, Mo. (adult nutritional shredded cheese, process cheese); Winns- Farmstead Cheese is a family-owned electricity to power the Crave Brothers beverages, dairy-based coffee beverages, boro, Texas (anhydrous milkfat, butter, and operated cheese plant and dairy farm and cheese plant, plus 300 area energy protein beverages, Sport Shake); buttermilk powder, NDM, sweet cream); farm. The business is owned by seven homes. The byproducts of the digest- Cass City, Mich. (cream, condensed whole Hummelstown, Pa. (dairy concentrates); members of the Crave family, and an ers are a soft, organic material that is & skim milk); Cedarburg, Wis. (fl uid milk, Winthrop, Minn. (anhydrous milkfat, additional four members work on both used for bedding in the cow barns and orange juice); Fallon, Nev. (WMP, SMP); butterfat blends, sweetened condensed the dairy farm and cheese production hot water to heat the farm buildings Dalbo, Minn. (hard Italian cheese); Fargo, milk); Zumbrota, Minn. (American-style sides of the business. Crave Brothers and farmhouse. The company reminds N.D. (butter, cottage cheese, cream, dips, cheese, hard Italian cheese, cream, liquid employs approximately 80 workers consumers of its green initiative with fl uid milk, ice cream, sour cream, yogurt, whey, specialty dairy powders); Pavilion, between the two sides of its operation. its “Produced with Renewable Energy” juice); Farmington, Minn. (cottage cheese, N.Y. (cream, skim) The milk that makes Crave Brothers’ logo. dips, smoothies, sour cream); Fort Morgan, Cheese and ingredient-related joint cheese comes from the herd of 2,100 “We always take every opportunity Colo. (condensed milk, cream, NDM); Pol- ventures: Southwest Cheese, Clovis, N.M. cows on the family’s dairy farm. The to emphasize that we’re doing a great lock, S.D. (hard Italian cheese); Frederick, — JV cheese operation with Glanbia plc cows are fed crops grown on the fam- job with our crops and our cows to Md. (milk, fruit drinks, juice); Goshen, Ind. and other cooperative members of the ily’s 2,500-acre land. On a daily basis, produce quality grade A milk. We want (condensed milk, cream, NDM); Allerton, Greater Southwest Agency (DFA, Select 170,000 pounds of milk are produced to emphasize to the consumers that we Iowa (nutrition & functional milk protein Milk Producers) (40- & 640-lb. block Ched- and used to make approximately 10,000 have a clean label item,” says George ingredients); Houston, Texas (artisanal dar, Colby, Monterey Jack, Pepper Jack, pounds of cheese. Crave, president, Crave Brothers Farm- Hispanic cheeses & creams); Hughson, Muenster, Asadero, Queso Quesadilla, The Crave Brothers’ portfolio of stead Cheese. Calif. (butter, condensed milk, cream, Colby Jack) cheeses consists primarily of Moz- In the last year, Crave Brothers’ NDM); Mechanicsburg, Pa. (dairy-based Craigs Station Creamery, Linwood, N.Y. zarella variations. In addition to its cheese has continued its track record of coffee beverages); Middlebury Center, Pa. — JV with Craigs Station Ventures, Pavil- ion, N.Y. — JV with Arla Foods (Cheddar) Estimated annual cheese produced: 318.1 million lbs. Handcrafted on Our Estimated annual cheese marketed: 394.4 million lbs. Dairy Farm in the Finest Estimated 2017 sales: $14.7 billion ® Projected 2018 sales: $15.2 billion Wisconsin Tradition Our Green Story: Percentage of sales from cheese: 5.5% ® • Family Owned and Operated Market segments for cheese: 31% retail; Crave Brothers Farmstead Classics are specialty • Our Own Farm Fresh Milk cheeses produced right on the farm in Waterloo, • 100% Green Power 32% foodservice; 37% ingredients • A Carbon Negative Company* Website: www.dfamilk.com Wisconsin, using only the freshest, high-quality • Sustainable Farming Practices milk from Crave Brothers Dairy Farm. • Recyclable Packaging A look inside: More than 20 years ago, • Water Conservation farmers from four U.S. dairy cooperatives • Fresh Mozzarella & Recycling came together to form Dairy Farmers of *Our manure digester produces • Fresh Cheddar Cheese Curds more electricity than we need America (DFA), with a strategic vision (Plain & Jalapeño) for our farm and cheese to establish the fi rst national dairy coop- factory. • Mascarpone erative with investments across the U.S. dairy supply chain. Today, DFA is not only • Farmer’s Rope® 2018 a leading cooperative owned by family Part-Skim World Cheese Mozzarella Championship farmers from across the United States, String Cheese Award Winner but it also is the largest supplier of milk in the world and the fourth-largest global dairy foods company. At the cooperative’s annual meeting in March, DFA offi cials reported net income Crave Brothers Farmstead Cheese, LLC. of $127.4 million for 2017. DFA’s net sales W11555 Torpy Road • Waterloo, WI 53594 totaled $14.7 billion for 2017, compared Phone: (920) 478-4887 • Fax: (920) 478-4888 • Email: [email protected] • www.cravecheese.com to $13.5 billion in 2016. This increase is Turn to KEY PLAYERS, page 25 a 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]) June 8, 2018 — CHEESE MARKET NEWS® 25

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS 70, will be more than four times the size of Cheese launched whole milk String cheese and means something to them.” the original cheese store and will feature to meet consumer demand for full-fat Glade cites DFA’s new thick-cut shreds Continued from page 24 expanded retail space, greater product dairy products. The brand also released as one example of responding to consumer selection and an interactive, educational its line of thick-cut shreds in Mild and needs. due to unit sales growth as well as higher experience about dairy for visitors. The Sharp Cheddar, Mozzarella and Mexican “Shreds are primarily used as an in- milk prices, which averaged $17.63 per new location also will have greater visibility varieties, as well as snack bars in response gredient, and consumers wanted better hundredweight in 2017 compared with from Interstate 15, which should increase to consumer trends for more snackable meltability,” he says. $16.30 in 2016. consumer traffi c and sales, DFA says. dairy options, Glade says. The snack bars The Borden brand this past year also In 2017, DFA directed the marketing The Creamery will offer a variety of are available in Cheddar, Gouda, Pepper utilized a marketing campaign — “Love. of 64.4 billion pounds of milk for both dairy products, including cheese curds, Jack and Colby fl avors. Always An Ingredient” — highlighting members and others through the coop- artisanal cheeses, ice cream, convenience DFA’s Kemps brand launched probiotic the care that is put into every aspect of erative’s consolidated businesses, which items and more. The new location also will milk in 2 percent and fat-free varieties. making cheese and tying it back to DFA represent approximately 30 percent of feature a full-service café serving breakfast This is a fi rst for the category, providing being farmer-owned, Glade says. the total milk production in the United and lunch. Menu items will showcase the live active cultures and probiotics to help Glade notes DFA also has been focusing States. Cash distributed to members in cheeses made at DFA’s Beaver plant, which support digestive health. on its Texas-based La Vaquita brand, noting 2017 totaled $60 million compared to $42 has been a fi xture in the area for more “We recognize more and more that in- it’s not just for the traditional Hispanic million in 2016. Of the cash distributed than 60 years. novation is important not just for cheese, consumer. With this in mind, DFA has been to members in 2017, $33 million was in DFA this past year continued to grow but for all food products,” Glade says. increasing distribution beyond just Texas. equity retirements and $27 million was and invest in its regional brands. Borden “Consumers want something that is new Turn to KEY PLAYERS, page 26 a in allocated patronage (profi t) dividends. DFA continued to grow its commercial investments in 2017, including the acquisi- tion of Cumberland Dairy, a family-owned processor of ultra-pasteurized dairy prod- ucts located in Bridgeton, New Jersey. DFA also expanded several facilities, including its plant in Middlebury Center, Pennsylvania, and its Dairy Maid Dairy plant in Frederick, Maryland, which resulted in a total capacity increase for the two plants of 650,000 pounds of milk per day. In 2017, DFA also celebrated the opening of a new, state-of-the-art dairy ingredients plant in Garden City, Kansas. The facility is a partnership between the cooperative and 12 member farms in Southwest Kansas. The plant, which produces whole and skim milk powder, nonfat dry milk and cream, will receive We look at cheese differently. approximately 4 million pounds of milk per day. The Garden City plant recently re- ceived the Sustainable Plant of the Year Award from Food Engineering magazine. The award honors a newly-constructed food facility focused on reducing, reusing and recycling. DFA this past year announced a joint venture partnership with Glanbia plc and Select Milk Producers Inc. to build, supply and operate a large-scale cheese and whey production facility in Michigan. The plant is expected to be operational in 2020. Doug Glade, executive vice president of commercial operations, DFA, says he anticipates Glanbia will announce site selection for the Michigan plant in the coming months. Progress also continues on phase two of DFA’s Western New York facility with the At Deville Technologies we do more than );7;Ѵbˆ;u†Ѵ|u-_‹]b;mb1=oo71†মm]           construction of a premium Cheddar plant. just provide cheese processing companies voѴ†ঞomv|_-|or;u-|;;@;1ঞˆ;Ѵ‹-m7         The plant is a joint venture between DFA, with the perfect shred, dice, shave and grate... ;L1b;m|Ѵ‹ĺ);r-u|m;u‰b|_o†u1Ѵb;m|v|o ; Arla Foods and eight DFA farmer-owners ‰;h;;r|_;‰_oѴ;voѴ†ঞombmlbm7ĺ 1†v|ol7;vb]m|_;voѴ†ঞom|_-|0;v|l;;|v|_;bu  in the local area. =oo71†মm]m;;7vĺĺĺ=oo because we don’t just see cheese, Glade says a DFA-owned brand, tied we see the whole picture. into the local area, likely will be introduced out of that facility in the second half of this year. In April, DFA broke ground for the con- FS40 line with powder dispenser, struction of a new retail store, The Cream- tumble drum and conveyor ery, in Beaver, Utah, which will replace the existing cheese store currently on the site of DFA’s Beaver processing plant. 1.866.404.4545 www.devilletechnologies.com Slated for opening in late 2018, the new, 11,250-square-foot store, located near the intersection of Interstate 15 and Interstate For more information please visit www.devilletechnologies.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® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS spots in the Part Skim Mozzarella Class, software-based solutions. and its whole milk Mozzarella earned a “We’ve found tremendous value in this Continued from page 25 second-place award. program and leveraging innovation that’s At last fall’s World Dairy Expo Cham- happening with startup companies in the “It’s clicking with a lot of millennials,” pionship Dairy Product Contest, DFA ag tech space,” says Kevin Strathman, he says. received a gold medal for Whipped Butter senior vice president of fi nance at DFA. DFA’s Borden brand also recently and a silver medal for Mozzarella-Nico “For year two, we’re focused not only on launched a new Hispanic retail cheese line. Zuniga. DFA also swept the Nonfat Dry building partnerships that can help solve The Borden Cheese Hispanic line is Milk Class at the competition. problems and benefi t our members on Dairyfood USA Inc. available in Quesadilla slices and shreds, This year, DFA continues its partner- their farms, but it’s also exciting to add Blue Mounds, Wisconsin Oaxaca shreds and Queso Fresco fresh ship with Sprint on the Accelerator pro- dairy food startups into the mix. We’re crumbling cheese. gram, a 90-day immersive program that looking forward to working with these Ownership: Biomerx GmbH, Austria; The cheeses are available at major launched in March and continues through companies to help grow their businesses DRC Investments LLC, Middleton, Wis. grocery stores and independent retailers. June. Startups will work directly with lead- and ultimately drive consumer demand Key executives: Daniel R. Culligan, DFA products continued to gain rec- ers from Sprint, DFA and CoBank as well for dairy.” pres.; Allan Kosharek, VP, production; ognition on the contest circuit over the as other industry experts and mentors. Glade says in the year ahead, DFA will Judd Batterman, VP, administration; past year. This year’s participants come from cities ramp up efforts to tell its story as a farmer- Brett Thompson, VP, sales & marketing At this spring’s World Championship around the United States and Canada and owned cooperative while continuing to Cheese plant: Blue Mounds, Wis. (ex- Cheese Contest, DFA swept the top three are working to develop both hardware and innovate across its brand portfolio. tended shelf-life cheese foods, spreads & sauces; smoked cheeses) Percentage of sales from cheese: 100% Market segments for cheese: 50% retail; 50% foodservice Percentage of products exported: 5% Website: www.dairyfoodusa.com A look inside: Dairyfood USA Inc. continues to earmark signifi cant re- sources — both fi nancial and time — to maintain its reputation as a leading sup- plier of high-quality, extended shelf-life cheeses to a number of different market segments. Dairyfood USA serves many differ- ent markets including gift packing, transportation, snack, foodservice and retail. As a result of the company’s expansive, high-quality product line, many of Dairyfood USA’s customers are some of the most well-known and recognizable names in their respective industries, says company President Daniel R. Culligan. Given that Dairyfood USA’s primary business model consists of private label and co-pack, specializing in custom Introducing formulation is an absolute necessity and ever-evolving, he says. To sustain and our Newly Expanded perpetuate that objective, Dairyfood USA has invested in considerable per- Queso de Casa Line: sonnel resources, including a recently ■ Made with 100% all Natural Cheese hired product development manager and multiple food scientists. ■ Highest Quality Shelf Stable Dipping Cheese Dairyfood USA is coming off another Available Today ■ strong year and is excited about new Square Bottom Cup Design opportunities in 2018, Culligan says. ■ 36 Count Display Shippers Available Since cheese snacks are the No. 1 dairy growth opportunity, the company VISIT OUR WEBSITE FOR OUR continues to allocate resources toward FULL LINE OF PREMIUM PRODUCTS the snacking market, he notes. A new line of “Grab ‘n Go” Glacier Ridge Farms Snack Packs is launching at the SQF Level 3 International Dairy-Deli-Bakery Show. Certified Culligan says the snack packs are the ultimate combination of Wisconsin- made cheese spread and pretzel chips. Two fl avors will fi rst be introduced: a smoked Gouda spread and a Cheddar spread Snack Pack. Expectations are that the smoked Gouda will be the most popular fl avor among consumers looking for a new Call us today for details: savory snack, Culligan says. 2819 County Road F | Blue Mounds, WI 53517 | Ph: (608) 437-5598 Fax: (608) 437-8850 | [email protected] “This specialty cheese and popular www.dairyfoodusa.com pretzel crisp combination is very fl at- tering and a natural fi t,” he says. “It a For more information please visit www.dairyfoodusa.com Turn to KEY PLAYERS, 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]) June 8, 2018 — CHEESE MARKET NEWS® 27

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS (for period ended March 31, 2017) (based on calendar year 2017) Percentage of sales from cheese: 15% Website: www.darigold.com Continued from page 26 Market segments for cheese: 1% A look inside: Darigold Inc., which retail; 15% foodservice; 84% ingredients Turn to KEY PLAYERS, page 28 a capitalizes on today’s need for portable, on-the-go snacks while providing 7 grams of protein with less than 220 calories.” Darigold Inc. Dairyfood USA entered into its fi rst Seattle, Washington licensing agreement with Moe’s South- west Grill last year with a Moe’s Roasted Ownership: Northwest Dairy As- Corn Poblano Queso dip. This product sociation (NDA), Seattle was fi rst designed for Club stores on Key executives: Leroy Plagerman, the East Coast in a 24-ounce cup and chairman; Allan Huttema, vice chair; has met, or exceeded, all expectations, Stan Ryan, pres. & CEO; Amy Hum- Culligan says. A second fl avor with a phreys, treasurer, sr. VP & CFO; Grant Southwest fl are was just developed, and Kadavy, COO; John Kenley, VP, legal; the company will take the Moe’s branded Scott Burleson, sr. VP, operations; Duane Queso dips to traditional retailers later Naluai, sr. VP, consumer products; Chris this year. Stockwell, leader, supply chain; Steve Additional smoking capacity was Matzen, sr. VP, NDA; Phil Conrod, sr. VP, recently added to accommodate the information technology; Marie-Claude smoking of multiple types of natural Milot, VP, human resources cheeses at Dairyfood USA’s plant in Dairy plants: Sunnyside, Wash. Blue Mounds, Wisconsin. To that end, (bulk Cheddar, dry salt Gouda, Monterey Ultra-Pure Lactose™ vs the fully automated (time, temperature Jack, retail Cheddar, WPC-34, dried Conventional Lactose System and humidity controlled) smokehouses whey, NDM, SMP); Boise, Idaho (UP, „ Comparable capital and are equipped with specialized cooling HTST fl uid milk; blended products; operating costs units, specifi cally designed to produce cultured dairy products); Caldwell, „ Virtually no sugar water to recycle: high-quality, consistent cuts of smoked Idaho (NDM, SMP, cream, bulk &  Lower energy costs natural cheese. consumer packaged butter); Chehalis,  Higher yields  Higher evaporator and “The trend of marketing smoked Wash. (NDM, SMP, WPC-34, sweet crystallizer capacity cheeses shows no sign of diminishing cream BMP, milk powder blends, WMP, „ Potential elimination of or slowing down,” says Brett Thompson, cream); Issaquah, Wash. (bulk & con- polyphosphate „ Superior product quality: vice president of sales and marketing, sumer packaged butter, cultured dairy Typical Ultra-Pure  Pure, snow-white powder Dairyfood USA. “Both foodservice and products); Jerome, Idaho (NDM, SMP, Edible Lactose Lactose™  Clear and colorless in solution retail segments have grown signifi cantly condensed skim milk, UF milk, MPC, Low bacterial counts (Both at 40% TS)  the last several years.” cream); Lynden, Wash. (NDM, SMP,  Premium price for edible product To coincide with the growth of cream); Portland, Ore. (full line of UP  Pharmaceutical quality smoked cheese for the retail segment, products); Seattle (HTST fl uid milk); Dairyfood USA has installed a new Cryo- Spokane, Wash. (HTST fl uid milk); Boze- vac line which affords the opportunity to man, Mont. (HTST fl uid milk) 901 Main Street P. O. Box 158 provide both exact-weight and random- Estimated annual cheese produced: Mantorville, MN 55955 weight sizes ranging from 4 ounces to up 195 million lbs. 507.635.5600 to 10 pounds for the retail case. Estimated annual cheese marketed: [email protected] An additional high-speed packaging 195 million lbs. www. kellertec.com line also has been installed to accom- Estimated 2017 sales: $2.3 billion modate Dairyfood USA’s expansive and For more information please visit www.kellertec.com growing product line, specifi cally future single-serve, portion-control snacking options, Thompson notes. Taking advantage of the increasing popularity of organic cheeses, Dairyfood USA has introduced a line of Organic spreadable cheese wedges under the Blue Mound Creamery brand. Blue Pacific Cheese is a leading co-packer and PACKAGING & SHREDDING Mound Creamery spreadable wedges provider of manufacturing, consolidation and • Foodservice • Deli were developed for consumers look- import-export services; and all of our production • Retail • Industrial ing for more organic cheese snacking facilities are SQF Level 3 certified. We blend MANUFACTURING & options, Thompson says. Each wedge a tradition of superior customer service, PROCESSING contains 3 grams of protein and only 45 state-of-the-art technology and broad market • Organic • Kosher calories. Current fl avors include White access with extensive product availability. By • Custom Cheese Production providing a critical link between manufacturer, Cheddar and Jalapeno Cheddar, avail- wholesaler and retailer, Pacific Cheese is a CONTRACT MARKETING able in a 4-ounce package that contains leader in custom product management. • Trading Programs six 0.67-ounce wedges. • Support Services • Out-Sourcing In addition to the organic items, Dairyfood USA is constantly adding IMPORTING & EXPORTING rbST-free formulas to the existing SERVICES product line, Culligan notes. • Container Sharing • Conversion Food safety also continues to be para- mount for the company, Culligan adds. CONSOLIDATION & “For the last seven years, we scored LOGISTICAL SUPPORT • Customized • Complete no lower than the 96th percentile in our SQF-Level 3 audits,” he says. “This is a testament to our company’s dedication PACIFIC CHEESE COMPANY 21090 Cabot Boulevard • P.O. Box 56598 • Hayward, CA 94545-6598 Phone: (510) 784-8800 • Fax: (510) 784-1053 • Website: www.pacificcheese.com to providing our customers with the highest level of quality possible.” For more information please visit www.pacifi ccheese.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® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS cessing subsidiary of Northwest Dairy Taydas says Darigold’s Sharp White one of only three dairy farms selected Association, Seattle. Cheddar continues to grow rapidly across nationwide. Continued from page 27 Over the past year, Darigold has retail channels, while the company’s Last spring, an innovative project continued to support its retail cheese foodservice line has sustained above- made possible by Darigold Inc. and a will celebrate its 100th anniversary this line through advertising and a variety market growth. grant from the state legislature was an- September, last spring moved its corpo- of consumer promotions. In addition “Darigold continues to grow as a key nounced. When complete, the project rate headquarters to the Georgetown to billboard and radio campaigns, the player in the cheese market based on the will provide the opportunity for the neighborhood of Seattle, just a few miles company cross-promoted with its other unique foundation of our member farmers’ City of Lynden to draw as much as 20 from its previous location. product lines with substantial in-store fantastic Northwest milk,” Taydas says. percent more drinking water from the Last fall, the company announced messaging, Taydas says. “We’ve been producing the highest-quality Nooksack River. it was bringing its fl eet in-house for Some new products introduced this cheeses for decades and have earned a The project will pipe condensed direct store delivery of fi nished goods. past year include a 32-ounce Medium Yel- distinct reputation for the performance water left over from Darigold’s Lynden, The change is facilitating better service low Cheddar block in response to consumer and taste of our focused offerings.” Washington, facility’s powdered milk to customers and an increased focus on demand in the Northwest for a 2-pound Darigold co-op member Rickreall production process to a point across connecting local farm families with local chunk of cheese with a milder fl avor profi le, Dairy was recognized last June as the from Lynden’s domestic water intake on consumers of fresh dairy products, says Taydas says. Darigold also introduced a fi rst Oregon farm to receive the national the Nooksack River. This will allow the Sarah Taydas, corporate communica- new Heat ‘N’ Serve Hot Cocoa and Salted Outstanding Dairy Farm Sustainability city to send this water to the city’s new tions director, Darigold. Caramel Milk as part of its Old Fashioned Award from the Innovation Center for $35 million water treatment plant and Darigold is the marketing and pro- Milk product line in the Northwest. U.S. Dairy, Taydas notes. Rickreall was produce water for domestic use. “We are glad to partner with the City of Lynden on this project,” says Scott Burleson, Darigold senior vice president of operations. “Darigold is pleased that we’ve been able to fi nd a way to reuse excess condensate water from our dairy farm milk supply and plant process. It’s a win-win partnership.” Darigold also continues to engage in pertinent policy and trade issues of im- portance to its member-owners. CEO Stan Ryan last summer was invited to testify on behalf of the U.S. dairy industry before a congressional hearing regarding the importance of NAFTA to the U.S. economy. Meanwhile, Darigold this past year installed a second butter churn at its Caldwell, Idaho, plant. The second churn allows for the expansion of the company’s packaging lines and increased production at the plant, Taydas says. Darigold’s Unsalted Western Quarter Butter, made at its Issaquah, Washington, plant, earned a silver medal at last fall’s World Dairy Expo Championship Dairy Product Contest. The company’s 4-per- cent Large Curd Cottage Cheese won a bronze in the same competition. The company’s Sour Cream Natural earned a fi rst-place award at the 2017 Idaho Milk Processors Association Dairy Product Contest. Despite strong headwinds in powder markets and changing to a milk pay price that reduced Darigold’s bottom line, the company ended the year at $14.3 million in net income and with a stronger balance sheet, having lowered long-term debt by $32.1 million and increased equity by $36.2 million, say Darigold Board Chair Leroy Plagerman and President and CEO Stan Ryan in the company’s 2017 annual report. They add that Darigold changed its business model and instead of op- erating two semi-independent halves — products made for consumers and ingredients products made for food processors — the company recognized that it also runs a complex commodity business. “We are managing these three sec- tors independently yet as an aligned team, and fi nding the unique profi t levers for each. Since Darigold disag- gregates milk into many products, we Turn to KEY PLAYERS, page 29 a For more information please visit www.weberslicer.com/products/textor-products © 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]) June 8, 2018 — CHEESE MARKET NEWS® 29

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS sales in their deli area.” Roth Snack Cheese is now avail- brand. The new labels are designed Available in 6- and 10-count bags, able for retailers and hit shelves this to help consumers navigate the spe- Continued from page 28 each 0.75-ounce round portion is spring. cialty cheese case with ease and help crafted from fresh, rbST-free milk Meanwhile, sales of Emmi Roth’s them learn more ways to incorporate need visibility of all market possibilities and is free of preservatives, only 70 signature alpine-style Roth Grand cheese into cooking and entertaining, to maximize our profi ts,” Plagerman and calories, naturally gluten-free and has Cru continue to be a focus for the the company says. Ryan say. “Our new approach places all 5 grams of protein. company, as well as growth in all Each cheese’s label features revenue opportunities, along with active “We created this new snack line flavors of Havarti and Gouda, notes unique usage suggestions, pairing margin enhancement, risk management to meet the needs of consumers look- Tim Omer, president and managing ideas and tasting notes, such as “Mild and supply chain, in one commercially ing for a high-quality, good-tasting director, Emmi Roth. & Buttery” or “Spicy & Creamy,” to focused organization that collaborates snacking option,” Engwall says. “Each “On the imports side, we con- help consumers understand their across business lines to facilitate the cheese has a unique, creamy texture tinue to be the largest importer of cheese selections before they take best decisions. By shifting our center and taste unlike any other snack Le Gruyere AOP, and we’re focusing them home. of gravity to be commercially centric cheese on the market. It’s made using heavily on our ready-to-serve Emmi “Over the years, we’ve continued versus operationally centric, we have all of the standards of our existing Fondu products and Kaltbach line of to hear how complex the purchasing seized opportunities in the outside specialty cheeses that customers cheeses in 2018,” he adds. experience is for the average cheese markets and grown our profi tability, know and love. This is the type of snack At last summer’s International buyer,” Omer says. “Our Wisconsin- with more sales of the right products cheese a mom would buy for her kids, Dairy-Deli-Bakery Show, Emmi Roth made Roth specialty cheeses are into the most logical points of distribu- but will include it in her lunch, too.” showcased a new look for its Roth Turn to KEY PLAYERS, page 30 a tion at the right time.” As Darigold nears its 100th anniver- sary this fall, the company will celebrate with its member-owners at its annual meeting in June, Taydas says. Employee celebrations also will be held, she adds.

Emmi Roth USA Inc. Fitchburg, Wisconsin

Key executives: Tim Omer, pres. & managing dir.; Marc Druart, sr. dir., R&D; Ty Brannen, sr. VP, supply chain & operations; Tony Salathe, sr. VP, sales & marketing; Jodie Wische, sr. VP, specialty sales; Linda Duvwe, VP, retail sales; Kerry Olson, VP, food- service sales Cheese plants: Monroe, Wis. (Roth cheese products, including Grand Cru, Havarti, Gouda); Platteville, Wis. (Roth cheese products, including Gouda, Fontina, Grand Cru, Butter- käse & Natural Melt); Muscoda, Wis. — JV with Meister Cheese (Kindred Creamery products including Ched- dar, Pepper Jack & flavored jacks) Website: www.emmiroth.com A look inside: This past year, Emmi Roth USA launched new Roth Snack Cheese, aiming to give a new option for cheese buyers. Available in three varieties — Creamy Cheddar, Creamy Gouda and Creamy Whole Milk Moz- zarella — Roth Snack Cheese is made with exclusive recipes and features bright packaging that is made to stand out in the deli case. According to IRI data, deli snack cheese is leading overall category growth for cheese snacks, the com- pany notes. “We’ve spent a lot of time discuss- ing cheese and snacking trends with customers and consumers,” says Heather Engwall, director of market- ing at Emmi Roth. “Premium branded deli snacks have been stealing share from traditional dairy snacks for the past few years, and the trend is con- tinuing as consumers seek specialty items. Roth Snack Cheese is that product for grocers looking to drive For more information please visit www.rothcheese.com/snacks © 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® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS of cheese — the average amount of the 2017 World Dairy Expo Champion- cheese consumed by Americans each ship Dairy Product Contest. Continued from page 29 year, Emmi Roth says. At last summer’s American Cheese Following Emmi Roth’s World Cham- Society competition, Emmi Roth earned made for everyday occasions. It is pion win at the 2016 World Champion- gold medals for Roth’s Private Reserve our goal, and our responsibility, to ship Cheese Contest for its Grand Gru and Organic Grand Cru Reserve, as well help consumers better understand Surchoix, its other cheeses continue to as a bronze medal for GranQueso. the cheeses they’re buying. This new be recognized in national and interna- Meanwhile, Emmi Roth Petite Swiss packaging does that.” tional competitions. and Sriracha Gouda earned gold medals Finlandia Cheese Inc. To celebrate National Cheese At this spring’s World Championship at last summer’s Wisconsin State Fair Parsippany, New Jersey Lover’s Day on Jan. 20, Emmi Roth gave Cheese Contest, Emmi Roth’s Chipotle Cheese & Butter Contest. away a year of free cheese from its two Havarti Loaf earned a gold medal; Roth “We’re constantly innovating and Parent company: Valio Ltd., Hel- brands. Winners were selected Jan. 22, Pavino and Grand Cru Reserve Block willing to take risks in order to create sinki, Finland with one receiving a year’s worth of Roth won silver medals; and Grand Cru Re- unique, high-quality products,” Omer Key executives: Kimmo Luoma, CEO; cheeses and one receiving a year’s worth serve Wheel and Original GranQueso says. “We’re solution providers for Monique Chiarito, CFO; Joe DeMarco, of Emmi USA cheeses. Each winner is Wheel won bronze medals. retailers, and we have the sales and VP, sales; Thomas Friend, dir., supply receiving one shipment of cheese (ap- At the World Cheese Awards last fall, marketing expertise in place to make chain; Marcie Foster, dir., marketing proximately 5-6 pounds) every three Emmi Roth’s Tomme won a gold medal, our products relevant to buyers and & brand development; Melissa Shore, months for one year, totaling 23 pounds and Roth Pavino won a silver medal at consumers.” dir., product development Website: www.fi nlandiacheese.com A look inside: Finlandia Cheese Inc., the U.S. subsidiary of Finland’s Valio Ltd., offers its signature Finlandia Swiss, imported butter, gourmet cheeses and other premium dairy products, all created with its “Made From Good” promise to deliver the best-tasting products made with only high-quality ingredients, the company says. In 2017, Finlandia Cheese created an omni-channel, consumer-centric marketing campaign with consistent messaging across all consumer touch points, including digital media, public relations, couponing, trade promotion, point of sale, social media, a chef/infl u- encer program, sampling and events. Finlandia will continue to execute this strategy through 2018 to support its ex- isting products as well as new launches. “Finlandia looks to create new prod- ucts and product line extensions to meet the consumer’s ever-changing needs. We will leverage our strong Finlandia brand and our Nobel Prize-winning R&D capabilities,” says Wendy Fitzpatrick, marketing manager, Finlandia. “Ad- ditionally, we will continue to listen carefully to consumers and our trade customers in order to provide superior quality, great-tasting and naturally- healthy dairy products for families’ everyday use.” Finlandia reports that all of its butter items — bars, sticks and spreadable varieties — have been performing well this past year. The company introduced three new butter SKUs in 2017: Fin- landia Butter sticks in a box (salted and unsalted), Finlandia Spreadable Butter with Canola Oil; and Finlandia Reduced Fat Spreadable Butter with Canola Oil. The new spreadable butters are made with ValSa, a unique salt derived from naturally-occurring minerals found in milk, resulting in 55 percent less sodium for Finlandia Spreadable Butter with Canola Oil and 40 percent less sodium in Finlandia Reduced Fat Spreadable Butter with Canola Oil than standard salted butter. Both spread- able butters are made with GMO-free ingredients and pure milk from Finland. Premium Finlandia Imported But- ter was named best in class in the Unsalted Butter category at the 2018 For more information please visit www.fi nlandiacheese.com Turn to KEY PLAYERS, page 31 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]) June 8, 2018 — CHEESE MARKET NEWS® 31

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS tion, a dairy cooperative established in inson, VP & gen. counsel; John Haake, minerals whey powder, reduced-min- 1921, manufactures cheese, powder and VP, innovation & product technology; erals WPC powder, reduced-minerals Continued from page 30 liquid dairy products using milk sourced Tim Greenway, VP, margin optimiza- WPC condensed, WPC powder, organic from its family farms in Minnesota. tion; Dirk Tachick, sr. VP, operational whole whey powder, organic deminer- World Championship Cheese Contest. In 2017, First District Association excellence alized whey, organic lactose); Preston, “It is truly an honor to be recognized achieved its goal of increasing plant Dairy plants: Appleton, Wis. (Moz- Minn. (condensed skim milk, specialty for our unsalted butter recipe,” says capacity by approximately 10 percent, zarella, reduced-fat Mozzarella, LMPS WPC, contract condensing & drying); Kimmo Luoma, who became the new making it possible for it to process an ad- Mozzarella, LMWM Mozzarella, Red- Reedsburg, Wis. (butter, condensed CEO of Finlandia Cheese April 1. “We ditional 500,000 pounds of milk per day. Rind Muenster, Provolone, smoked Pro- skim milk, condensed buttermilk, take great pride in our commitment to “FDA (First District Association) volone, WPC, dry permeate); Chilton, sweet cream); Richland Center, Wis. use only pure, high-quality ingredients operates a high-quality processing facil- Wis. (Mozzarella, LMPS Mozzarella, (Mozzarella, LMPS Mozzarella, LMWM in all of our butters and cheeses to give ity, and we strive to exceed customer LMWM Mozzarella, Mozzarella Medal- Mozzarella, Asadero, whole whey pow- consumers the best tasting products expectations with signifi cant emphasis lions, Provolone, smoked Provolone, der, condensed whey, WPC, permeate); that they truly deserve.” on quality control and food safety,” says WPC, condensed skim milk, permeate, Rothschild, Wis. (dry permeate, phar- Finlandia reports a great start as Clint Fall, president and CEO of First cream); Clayton, Wis. (Provolone, maceutical lactose, edible lactose); well for its new snacking sticks, also District Association. smoked Provolone, condensed WPC, Sparta, Wis. (NDM, condensed skim introduced in 2017. Finlandia Snack- Fall says First District Association condensed permeate); Constantine, milk, WPC powder, cultured skim milk Time snacking sticks, imported from maintains its competitive status in the Mich. — strategic alliance with Michi- powder, WMP, bulk fl uid milk, butter- Finland and Estonia, are available marketplace because the association gan Milk Producers Association (bulk milk powder, condensed whole milk, in three fl avors: Gouda, Parmesan & continuously pursues reinvestment fl uid milk); Lancaster, Wis. (milled cream) Gouda, and Cheddar & Gruyere. opportunities that assure excellent pro- Cheddar, milled marbled Cheddar, Estimated annual cheese produced: Last year Finlandia also introduced cess control, state-of-the-art buildings condensed WPC, condensed permeate, 560 million lbs. Smooth Horseradish and Zesty Pepper and equipment and food safety, as well condensed whey); Marshfield, Wis. Estimated annual cheese marketed: fl avors of Finlandia Creamy Gourmet as employees and staff who are com- (colored Cheddar, lowfat Cheddar, white 560 million lbs. Cheese. mitted to excellence. The association Cheddar, Colby, Farmers cheese, Colby, Estimated 2017 sales: $1.603 billion Additionally, this spring Finlandia also is in its eighth year of SQF Level 3 Monterey Jack, condensed whey); Mi- Projected 2018 sales: $1.561 billion debuted its new Imported Premium certifi cation. All these factors, Fall says, lan, Wis. (Mozzarella, LMPS Mozzarella, Percentage of sales from cheese: 60% Cheese Slices line in seven fl avors. provide customers with confi dence in reduced-sodium LMPS Mozzarella, Market segments for cheese: 30% The seven varieties include Swiss, the products they purchase from First LMWM Mozzarella, reduced-fat Moz- retail; 30% foodservice; 39% ingredients Light Swiss, Muenster, Havarti, Gouda, District Association. zarella, Provolone, smoked Provolone, Website: www.foremostfarms.com Edam and Cheddar-Gruyere. The new Of all its products, First District Asadero, condensed WPC, condensed A look inside: The upcoming year Finlandia Imported Premium Cheese Association is particularly proud of its permeate); Plover, Wis. (whole whey will be a year of action, execution and Slices include 10 slices in each 7-ounce barrel Cheddar, including barrel Ched- powder, lactose, N.F. lactose, reduced- Turn to KEY PLAYERS, page 32 a package for an average suggested retail dar for shredding, value-added specialty price of $3.99-$4.49 and are sold at select and aged Cheddar barrels. retailers nationwide. All varieties are Consistency in quality is a top prior- lactose-free, rbST-free and made with ity for First District Association as it non-GMO ingredients. employs a traditional cheesemaking “We are excited to announce our procedure. Customer service is another delicious new line of Finlandia slices,” pillar of First District Association’s Luoma says. “With the launch of these values, which is why the association new products, enjoying our high-quality, offers custom ordering in addition to A&B Process SystemsDEXVLQHVVXQLWRI premium imported cheeses is easier its key product line, Fall says. and more delicious than ever before.” -%7&RUSRUDWLRQ designs, fabricates & Preparing for future growth, First installs the finest Process Systems available! District Association will be commission- ON TIME & IN BUDGET ing a new state-of-the-art whey protein concentrate drying plant in mid-2018. We are located in the heart of Dairyland having decades of experience serving the dairy industry. The co-op currently is in the process  We inspect, & test our products and components of commissioning a new boiler plant to precise standards using the latest technology within a new precast utility building. in our Hygienic & A.S.M.E. Certified facilities. First District Association This project will replace its current Litchfi eld, Minnesota 60-year-old boilers with modern, sus- Products: (not limited to) tainable and effi cient units. Clean-in-Place (CIP) Key executives: Clint Fall, pres. & First District Association’s plan for Mix Tanks CEO; Allen Rothstein, controller; Doug the next year also involves looking for Melt Systems Process Piping Installation Anderson, dir., operations; Glenn Kap- opportunities for future diversifi cation, HTST & Vat Pasteurization ing, dir., sales, marketing & business along with additional areas of reinvest- HTST Balance Tanks development; Dawn Raymond, dir., ment and modernization. HTST Hold Tubes quality assurance; Dean Grabow, dir., Services Provided: (not limited to) VacuShear® HR; Chuck Nelson, mgr., fi eld service, Process Engineering Flavor Vats procurement & traffi c Custom Design & Fabrication Batching & Blending Systems Cheese plants: Litchfi eld, Minn. Automation & Controls Transfer Panels (Cheddar, White Cheddar, Monterey Factory Acceptance Testing Modular Process Systems Jack, Non-traditional Swiss, Gouda, Installation Water & Wastewater Management WPC, lactose) Documentation Estimated annual cheese produced: Start-up & Training 190 million lbs. Estimated annual cheese marketed: Foremost Farms USA 190 million lbs. Baraboo, Wisconsin Estimated 2017 sales: $610 million Projected 2018 sales: $551 million Key executives: Michael Doyle, pres. Percentage of sales from cheese: 85% & CEO; Ralph Briggs, COO; Virginia Market segments for cheese: 5% Hendricks, chief human resources of- 32%R[‡6WUDWIRUG:, fi cer; Jeff Kent, VP, cheese & butter; foodservice; 95% ingredients Call today 888.258.2789 Percentage of products exported: 5% Declan Roche, VP, dairy ingredients; 6ISITUSATWWWABPROCESSCOMANDWWWJBTCCOM Website: www.fi rstdistrict.com Peter Toonen, VP, fi nance; James Hamm, A look inside: First District Associa- VP, strategy & business level; John Rob- For more information please visit www.abprocess.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® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS state cooperative membership’s milk,” cheese, and for the coming year, the products/businesses that will position Doyle says. “Our goal is to develop and cooperative plans to diversify its product us to profi tably compete in the global Continued from page 31 grow this facility to continually meet portfolio mixes, with more focus on milk market using our members’ quality milk the value-added needs of our customers. solids management. solids,” Doyle says. implementation for Foremost Farms This, along with further developing our In March 2018, Foremost Farms Foremost Farms won several awards USA, says Mike Doyle, president and strategic alliance with Michigan Milk announced an agreement to sell its for its cheese and dairy products this CEO. Producers Association that began at pharmaceutical lactose business past year. Foremost Farms this spring broke Constantine, Michigan, will add value located in Rothschild, Wisconsin, to At the 2018 World Championship ground on a 96-acre property in Green- for our members and all producers in Kerry. Foremost Farms will continue Cheese Contest, Foremost Farms re- ville, Michigan, to begin construction of the market.” its strategic relationship with Kerry in ceived fi rst place for its Aged Provolone a dairy manufacturing campus. State, lo- Last summer, Foremost Farms an- the pharmaceutical business by pro- and third for its Mild Provolone. cal and elected offi cials joined company nounced it is the exclusive supplier of viding its members’ milk solids to the At the 2017 World Dairy Expo, Fore- leaders in March to celebrate what is milk for the launch of “Oui by Yoplait,” Rothschild plant for the manufacture most Farms took fi rst for Reduced Fat considered to be a major development a thick and creamy French-style yogurt of pharmaceutical lactose by Kerry in Provolone, demineralized whey powder, in the support and long-term expansion made with simple ingredients and avail- a long-term supply agreement. Cheddar and Mozzarella entries; second of the state’s dairy industry. able in a French-made glass pot. “This sale fi ts Foremost Farms USA’s for Provolone and WPC; and third for “Greenville, Michigan, is an ideal Foremost Farms also has been long-term strategy, by reinvesting the smoked Provolone and WPC. location as a manufacturing base for focusing on its ready-to-use cheese for proceeds from the sale of this business Foremost Farms also received fi rst- Foremost Farms USA to unify our seven- manufacturing and 5-pound shredded into other value-added whey protein place awards for a number of its cheese and butter entries at the Los Angeles International Dairy Competition, National Milk Producers Federation Championship Cheese Contest, Illinois State Fair and Wisconsin State Fair.

Gilman Cheese Corp. Gilman, Wisconsin

Key executives: Tom Hand, CEO & owner; Char Hand, CPA & offi ce mgr.; Sam Olson, plant mgr. Cheese plant: Gilman, Wis. (shelf- stable processed cheese, organic processed cheese, natural & processed smoked cheese) 2017 estimated annual cheese pro- duced: 16 million pounds 2017 estimated annual cheese mar- keted: 16 million lbs. 2018 estimated annual cheese pro- duced: 17.5 million lbs. &KHGGDU6SRW6DOHV 2017 sales: $38 million \HDUROG\HDUVROG Projected 2018 sales: $41 million Percentage of sales from cheese: 100% :HVHOO%ORFN3DOOHW9DW Market segments for cheese: 90% +DOI )XOO7UXFN/RDGV retail; 5% foodservice; 5% ingredients Percentage of products exported: 5% Website: www.gilmancheese.com A look inside: Gilman Cheese Corp. — which specializes in premium quality, shelf-stable processed cheese for the gift pack, retail and airline industries as well as both natural and processed smoked cheese — continues to expand its operations. This year, the company is adding 6,000 square feet of building space so it can increase cooker capacity and cooling space. The company is replacing one of its two cookers with a larger capacity one, says Tom Hand, CEO and owner, Gilman Cheese. In addition, it is adding a new blast cooler and other cooler space to accommodate the 120,000 pounds of fi nished product the company can manufacture daily. Hand also hopes to see the company add more employees this year so it can For more information please visit www.wagcheese.com Turn to KEY PLAYERS, page 33 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]) June 8, 2018 — CHEESE MARKET NEWS® 33

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS (40-lb. block Cheddar, Monterey Jack, produced: 929 million lbs. Pepper Jack, Parmesan, Gruyere, or- Projected 2018 annual cheese pro- Continued from page 32 ganic cheeses); Gooding, Idaho (barrel duction: 1.0 billion lbs. cheese); Twin Falls, Idaho (40-lb. block Estimated 2017 sales: $881.3 million operate more packaging lines. The com- Cheddar, Colby, Colby Jack, Pepper Percentage of sales from cheese: 58% pany has eight packaging lines and cur- Jack, Monterey Jack, reduced-fat Market segments for cheese: 40% rently runs six on a regular basis. Fifteen Cheddar, reduced-fat Monterey Jack, retail; 40% foodservice; 20% ingredients to 20 more employees would help the Glanbia Nutritionals Muenster, Asadero, Queso Quesadilla, Percentage of products exported: 5-10% company keep growing, but Hand notes Chicago, Illinois organic Cheddar) Website: www.glanbianutritionals.com that unemployment rates are quite low Cheese and ingredient-related joint A look inside: Glanbia Nutritionals, in northern Wisconsin, making fi nding Parent company: Glanbia plc, venture: Southwest Cheese Co., Clovis, in a joint venture with its milk partners additional employees somewhat diffi cult. Kilkenny, Ireland N.M. — JV cheese operation with the Dairy Farmers of America and Select Despite the challenges of low unem- Key executives: Wilf Costello, chief cooperative members of the Greater Milk Producers, is set to open a large- ployment, Gilman Cheese continues to commercial offi cer, cheese; Steve Love- Southwest Agency (DFA, Select Milk scale cheese and whey production grow in the area of single-serve pieces joy, COO; Jerry O’Dea, chief commercial Producers) (40- & 640-lb. block Ched- facility in Michigan in the second half of cheese. offi cer, nutritional solutions; Phil Walsh, dar, Colby, Monterey Jack, Pepper Jack, of 2020. The products produced at the Gilman Cheese manufactures chief fi nancial offi cer; Brian Farrell, Muenster, Asadero, Queso Quesadilla, facility will be marketed by Glanbia 0.75-ounce and 1-ounce pieces of shelf- chief development offi cer Colby Jack) Nutritionals, and Glanbia will hold 50 stable cheese, and the company is Cheese plants: Blackfoot, Idaho Estimated 2017 annual cheese Turn to KEY PLAYERS, page 34 a experiencing rapid growth in this area among school districts, food pantries and backpack programs that send food packages home with in-need students on weekends. Hand anticipates the company will produce and package 12 million 1-ounce pieces of cheese in 2018. It’s simple, we turn Hand says the company focuses on producing unique products and conve- nient package sizes. “The nature of our business model inventory into cash is that we do a lot of custom projects,” Hand says. Innovation with fl avors continues, and Bacon & Jalapeño Pasteurized Process Cheddar and Chipotle Onion are among fl avors originally developed  PPurchaseurchase 1100%00% ooff for one customer that the company now makes for multiple customers, Hand says. products valvalueue To refl ect the high quality of his com- pany’s products, Hand also is an advocate  NNoo monthlymonthly payments for a name change for the pasteurized processed cheese category. Earlier this year, Hand fi led a citizen’s petition with  FFastast and easyeasy approval FDA, requesting the term “Pasteurized Process Cheese” be replaced with the  DDeferraleferral of allall storage/storage/ term “Blended Cheese” in FDA’s stan- dards of identity. handling, anandd inbound Hand argues that pasteurized process cheese is a high-quality product but that transportationtransportationa costs its name is “misleading to the consumer and unfair to the industry.” He believes the term “pasteurized process” puts the product at a competitive disadvantage versus natural cheese because of the negative connotations associated with processed foods. Although viewed by some as a “lesser” product, Hand argues that properly-produced process cheese is equal to or even superior to a well-made natural cheese because a processed cheese can be signifi cantly more func- tional than a natural cheese. Hand says so far he has received more positive attention and comments regarding his petition than he originally anticipated. After sweeping the top three spots in its class at last year’s U.S. Championship Cheese Contest, cheese made by Gilman Cheese Corp. for Trugman-Nash won top 800-236-3565 wowlogistics.com honors at this year’s World Championship Cheese Contest. Old Croc Roasted Garlic & Herb Pasteurized Process Slices won Learn howhow WOW can hhelpelp yyouou best of the Pasteurized Process Cheese Slices Class, and Old Croc Horseradish tap the fullfull cash value ofof youryour dairydairy inventory.inventory. Pasteurized Process Cheddar placed second in the Flavored Pasteurized Process Cheeses Class. For more information please visit www.wowlogistics.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]) 34 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS cheese with garden herbs. Cheeses superior cheese and milk that meet its featured in this campaign were a Sweet customers’ needs. Continued from page 33 Onion Gouda, an Herb de Provence Jack A regular medal winner in the an- and a Garlic and Chive Cheddar. nual Idaho Milk Processors Association percent of the equity in the new facil- “When it comes to cheese, Glanbia Dairy Product Contest, Gossner Foods ity, with the other two partners holding Nutritionals is a key player by consis- last summer received gold medals for the balance. Once completed, the new tently supplying high-quality products its Swiss and Aged White Cheddar as facility will produce close to 300 million from high-quality milk,” Costello says. well as its Garden Vegetable Cheese pounds of product a year. “It’s our team’s tenacious efforts every Spread in the competition. Meanwhile, an expansion at South- day. This team fi nds a better way to de- The company recently completed west Cheese Co., Glanbia’s joint ven- liver more than quality products — to Gossner Foods Inc. an expansion to its packaging room at ture with cooperative members of the excel in customer service and fi nd ways Logan, Utah its Logan, Utah, cheese plant, adding Greater Southwest Agency, is slated to bring new cheeses to consumers in 15,000 square feet of space with ad- for completion in the second quarter cost-effective ways.” Key executives: Dolores Wheeler, ditional room for growth, says Dave of 2018. This expansion addresses the Glanbia Nutritionals received the pres. & CEO; Greg Rowley, exec. VP; Larsen, vice president of cheese opera- increase in block demand needed for 2017 Outstanding Dairy Processing and Drew Miller, CFO; Dave Larsen, VP, tions, Gossner Foods. natural cheese slices and shreds. Manufacturing Sustainability Award cheese operations; Clyde Johnson, The company this past year rolled out “We continue to fi nd success in pro- from the Innovation Center for U.S. Dairy. production mgr., cheese operations; a retail-ready case to allow for a more ducing high-quality, standard varieties Glanbia also received a number Kelly Luthi, VP, aseptic operations; Jim streamlined display option in stores, such as Cheddar, Monterey and Pepper of awards for its cheeses in contests Jesson, production mgr., UHT plant; Larsen adds. Jack cheeses, but as people’s palates throughout the last year. Jason Simper, sales mgr., Gossner Foods; Gossner Foods also has installed have diversifi ed, so has our offering,” At the 2018 World Championship Jason Crafts, dir., quality assurance; new shred equipment and increased says Wilf Costello, chief commercial of- Cheese Contest, Glanbia Nutritionals Brian Wilson/Clemente Russo, co-mgrs., production of its Swiss shreds, a growing fi cer, cheese. “Our Gouda cheese product swept the Cheddar Aged 2 Years or Idaho cheese division area in foodservice, he says. line, which features cheeses made for Longer category. It also won fi rst for Cheese plants: Logan, Utah (Swiss, In addition to its cheese plants in functionality and fl avor, continues to its Bandage Cheddar Medium, Red Baby Swiss, naturally smoked cheese, Logan, Utah, and Heyburn, Idaho, Gos- reach new markets.” & Green Habanero Pepper Jack, Red full service retail & foodservice packag- sner Foods has an aseptic milk plant in Costello adds that Glanbia’s cheese Habanero Pepper Jack and Reduced ing operation); Heyburn, Idaho (Swiss, Logan. New equipment recently was product development team continues Fat Cheddar, second for Colby, Green Baby Swiss, Muenster) added at this location, notes Kelly Luthi, to achieve innovation successes with Olives & Pimento Gouda, Pepper Jack, Aseptic milk plant: Logan, Utah vice president of aseptic operations, its customers. Red Habanero Pepper Jack and Red (shelf-stable milk products) Gossner Foods. “Glanbia Nutritionals made great Habanero Gouda, and third for Colby, Estimated annual cheese produced: Notably, a new line for Tetra Evero strides in 2017 launching several new Red Habanero Pepper Jack, Green 62 million lbs. packaging — the fi rst piece of equip- products into cheese converters, includ- Olives & Pimento White Cheddar and Estimated annual cheese marketed: ment of its kind in North America — was ing a new Gruyere cheese,” Costello says. smoked Cheddar. 72 million lbs. added in 2017. In 2017, Glanbia Nutritionals focused At the same contest, Southwest Estimated 2017 sales: $315 million Like many of Gossner’s products, on two major marketing programs. Cheese also won a fi rst for its Pepper Projected 2018 sales: $320 million the Evero shelf-stable packaging line “Navigating Natural” helped cheese Jack and Habanero Colby Jack, second Percentage of sales from cheese: 70% is for private label, but the company converters tie claims back to farming for Southwest Asiago, and third for Market segments for cheese: 40% is working toward processing some of practices, cows, and back to the start its Habanero Jack and its Southwest retail; 50% foodservice; 10% ingredients its own product on the line, Luthi says. of it all — milk. Reserve. Website: www.gossner.com Because much of Gossner’s product “In doing so, we are helping our cus- At the 2017 Idaho Milk Processors A look inside: Producing about 20 line is for private label, the company tomers meet some of the questions and Association Dairy Product Contest, percent of the Swiss cheese in the does not focus on marketing programs myths surrounding the dairy industry,” Glanbia Nutritionals took home fi rst- United States, according to company for these products but rather hones in Costello explains. place awards for its Current and Aged offi cials, Gossner Foods Inc. continues on quality to well-position products to The second marketing campaign, Cheddar, Monterey Jack, Habanero Jack to focus on high-quality products and be marketed by customers, Luthi adds. “Gartisan,” combined the love of artisan and Manufactured Cheddar. state-of-the-art equipment to offer In the year ahead, the company will be looking at adding value-added or enhanced milk products to its lineup, though specifi cs still are in develop- ment, Luthi notes. Luthi says fl uid milk movement was CHEESE relatively fl at in 2017 until the fall, • Swiss when hurricanes in Houston, Florida • Muenster and Puerto Rico resulted in additional demand in those areas. • Cheddar & Colby The company also donated a truck- • Monterey & load of product to Houston and Puerto Mozzarella Rico, as well as to California in the wake • Provolone of wildfi res last year, Luthi adds. Meanwhile, Gossner Foods has made MILK a signifi cant donation to Logan Regional • UHT Milk Hospital for an expansion and upgrade • UHT FAQ to its cancer center. “Our family certainly has had our share of cancers,” says Dolores Wheeler, BUTTER president and CEO, noting the company wanted the Cache Valley community to have access to quality care. Groundbreaking on the revamped Gossner Foods center is slated for this spring, and 1051 North 1000 West | Logan, UT 84321 it will be named the Gossner Cancer 435.713.6100 | 800.944.0454 Clinic, Wheeler notes. The center will www.gossner.com remain open during the expansion and will continue to be a primary location for select types of therapy during the For more information please visit www.gossner.com Turn to KEY PLAYERS, page 35 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]) June 8, 2018 — CHEESE MARKET NEWS® 35

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS foodservice will blend well with our existing lineup well as another variety of its high-protein Website: www.grande.com and diversify menus for restaurant opera- yogurt powder. The company plans to Continued from page 34 A look inside: Grände Cheese Co. this tors,” Koss says. launch another new cheese form and year continues its project to expand its Grände highlighted its pizza cheeses extensions to its existing cheese lines construction process. Juda, Wisconsin, plant, which will add at the 2018 International Pizza Expo, and high-protein ingredient lineup later “This is a wonderful opportunity to capacity and new technology to meet where it also debuted a new section of its this year. share our family’s legacy in such a mean- growing demand for the Mozzarella and booth for discussions with loyal Grände In addition to its new products, Grän- ingful way within a community that has Ricotta it produces. The expansion is customers and restaurant operators. de has a number of ongoing projects that been so good to us,” Wheeler says. expected to be completed in the second This past year, Grände launched a continue its multi-year commitment to Wheeler was recognized this spring half of 2018. major redesign of its foodservice web- improving business intelligence with bet- at the International Cheese Technol- Grände’s pizza cheeses continue to site, which now includes a gated portal ter analytics to keep its business competi- ogy Expo in Milwaukee with a Cheese perform well, and CEO Todd Koss says of more robust content exclusively for tive in the future. It also plans to pursue Industry Champion award from the the company will continue to focus on “Grände 100 Percenters” who make greater effi ciencies in operations with Wisconsin Cheese Makers Association. meeting demand in the pizza cheese exclusive use of Grände’s products and new technologies and processes, and it The award recognizes industry leaders segment. cheeses. will spend signifi cant time strengthening who, through their everyday business “Our pizza cheese — Mozzarella and To help meet ongoing trends of more development programs for its associates. decisions, have created tremendous associated lines — continue to do well for convenient forms of cheese for restau- As labor shortages continue through- opportunity for others. us. A lot of our new cheese development rants and foodservice, last year Grände out the industry, Koss says Grände is Born in Wisconsin, Wheeler in 1966 includes complementary products that launched a new pre-sliced Mozzarella as Turn to KEY PLAYERS, page 36 a began packaging cheese and studying the bookwork at her father’s business, Gossner Foods Co. She became presi- dent, CEO and chairman of the board in 1984. “I’m very excited about it,” Wheeler says of the award. “I can’t think of a Your greater honor.” In the year ahead, Gossner Foods will continue to focus on its commit- One Stop ment to quality, evident in its modern equipment, superior products and com- Cheese to Please mitment to its employees and farmers. Cheese “We’ll continue to focus on exist- & Cellars to ing customers as well as look for new Store It In customers,” Wheeler says. “As our Ask Us About Your Aged Source! customers grow, we grow.” Cheese Needs or Customizing Luthi adds that by producing qual- an Aging Program for You. We buy and sell the world’s finest. ity products with quality equipment, Gossner Foods is well-positioned to Northern Wisconsin Produce is your full-source take advantage of opportunities in the Wisconsin cheese provider. We assemble LTL marketplace. or truckloads out of our inventory, saving you “I always say, we’re small enough time and money. to move quickly, but large enough to take care of our customers’ needs,” Specializing in Aged Wisconsin 40-lb. Blocks, Wheeler says. Retail and Foodservice as well as Bandage Styles: Mammoths, Cheddar, Daisies, Horns, Midgets and Gems

• Your Direct Source for Award-Winning Pine River Cold Pack Cheese Food • Cheese Makers: If you have Cheese to Sell, Please Call Us Today! • Freezer, Cold and Dry Storage Available Grände Cheese Co. • Conversion/Cut &Wrap Fond du Lac, Wisconsin • Custom Manufacturing/Packaging Capabilities • Kosher Key executives: Todd Koss, CEO; Ryan • Organic Cropper, COO; Greg Siegenthaler, VP, • Private Label milk marketing & supply chain manage- ment; Paul Graham, group VP, custom ingredients group; Dave Herrmann, VP, information technology; Jeffrey Kondo, VP, cheese technology & corporate quality assurance; Dirk Disper, VP, sales; Larry Turner, VP, manufacturing; Maureen Toshner, VP, human resources; Jon Doering, sr. VP, trademark product Cheese plants: Brownsville, Wis. (Mozzarella, Fior di Latte); Rolling Jim, Joan, David, Steven Meadows, Fond du Lac, Wis. (dicing & and Peter — “The Lindemann’s” shredding, cut & wrap, aging); Lomira, Wis. (distribution); Friendship, Wis. (value-added custom ingredients); Juda, ORTHERN WISCONSIN PRODUC Wis. (Mozzarella, Ricotta); Rubicon, N E Wis. (Cheddar, Parmesan, Provolone, CHEESE DIVISION Romano); Wyocena, Wis. (Mozzarella, P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 Provolone) Market segments for cheese: Largely 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]) 36 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS its products are responsibly harvested. sales & marketing; Russ Mullins, VP, Marian also noted Grände’s commit- treasury; Suresh Babu, VP, supply chain Continued from page 35 ment to charitable organizations in the & procurement; Craig Filkouski, VP, Fond du Lac community, including Solu- operations; Mary Jo Toumert, VP, human stepping up its recruiting game as well tions Center, Big Brothers/Big Sisters resources & legal affairs as revamping its onboarding program. and Habitat for Humanity. Cheese plants: Adams, N.Y. (Ched- “Development starts when you Four key components make Grände dar); Cuba, N.Y. (Mozzarella, Provolone, onboard somebody, training and intro- a key player in the cheese industry, String cheese, shreds & foodservice, ducing them to our culture,” Koss says. Koss says. whey); Hiram, Ohio (primary distribu- “We’re really emphasizing to them that “First is our position of highest tion hub — chunks, slices, shreds, deli not only is there a job to do that they quality in the marketplace,” he says. Great Lakes Cheese Co. Inc. cuts); Manchester, Tenn. (packaging & have to learn, but they also are part of “Second is our devotion to being an Hiram, Ohio distribution — retail & foodservice); a culture that’s really important to us.” advocate for the independent pizzeria Fillmore, Utah (packaging & distribu- In October 2017, Grände received and Italian restaurant operator. Third Key executives: Hans Epprecht, tion — retail & foodservice); La Crosse, the Business of the Year Award from is our unique approach to a world-class, founder; Heidi Eller, chair of the board; Wis. (process American-style — retail Marian University, Fond du Lac, Wis- dedicated milk supply. And fi nally, none Dan Zagzebski, pres. & CEO; Mark An- & foodservice); Plymouth, Wis. (cut consin. The award honored Grände of that would work without the passion derson, CFO; John Epprecht, VP, strate- & wrap, distribution); Seymour, Wis. for its tradition of quality as well as its of our associates for our business and gic projects; Kurt Epprecht, VP, cheese (Blue); Wausau, Wis. (deli trays, chunks, belief in social responsibility, ensuring for our customers.” quality & dairy policy; El Khattary, VP, vacuum slices, cups, packaging & dis- tribution) Estimated annual cheese produced: 188 million lbs. Estimated annual cheese marketed: 1.3 billion lbs. Estimated annual sales: $3.1 billion Percentage of sales from cheese: 100% Market segments for cheese: 65% retail; 30% foodservice; 5% ingredients Website: www.greatlakescheese. com A look inside: This year marks Great Lakes Cheese Co. Inc.’s 60th anniversary. Founded in 1958 by Hans Epprecht, who remains on the board, the company has grown from a single food stall in the Northern Ohio Food Terminal to a nine-plant operation, spanning five states, with $3.1 billion in annual sales. “Many things have changed over the years, but what has always re- mained is our family culture,” says Dan Zagzebski, president & CEO. “We are a family- and employee-owned company, and our ownership culture creates a can-do atmosphere at all of our plants. We take great pride in making sure that we do what’s right, not only in the short term, but for future generations to come.” Great Lakes Cheese currently is run by the second generation of the Epprecht family, with the third generation following closely in their footsteps. Today, three members of the third generation work full time at the company. “We have always been a family- owned business, and we will continue to be a family-owned business. It is important that when our employees walk through our doors each day, they are invested in keeping the family culture alive,” says John Epprecht, second generation of the Epprecht family and vice president, strategic projects. Quality is the foundation on which Great Lakes Cheese was established, and over the years, the company has continuously improved its processes, reinvesting in its facilities and aggres- sively implementing product safety and quality systems, Zagzebski says. “As our customers’ needs have a For more information please visit www.greatlakescheese.com Turn to KEY PLAYERS, page 37 © 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]) June 8, 2018 — CHEESE MARKET NEWS® 37

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

Neal Moegenburg succeeds Mike (200-lb. block premium Swiss, 200- “With our most recent expansion, KEY PLAYERS Schroeder as the Plymouth, Wiscon- lb. block Baby Swiss, Baby Swiss deli we are using the latest technology with Continued from page 36 sin, plant manager. slicing loaves, Swiss Lace deli slic- much greater process control. It gives Bob Sarver has recently joined ing loaves, 200-lb. Traditional Swiss us the versatility to innovate with qual- expanded, we have remained com- Great Lakes Cheese as the director wheels, cut & wrap, evaporated whey ity and consistency while keeping food mitted to meeting those needs with of continuous improvement. Sarver, concentrate) safety at the forefront,” says Ursula innovative, quality products,” Zagze- previously with Zeeland Supply Cen- Estimated annual cheese pro- Guggisberg-Bennett, marketing coor- bski says. “We are an industry leader ter, will lead continuous improvement duced: 20.2 million lbs. dinator. “Over the last several years, with world-class technology, award- activities to drive cost savings and Estimated annual cheese mar- we have completely revamped our winning products and exceptional streamline operations. keted: 21 million lbs. management team and methodology customer service.” “Over the last year-and-a-half, we Estimated 2017 sales: $63 million with a focus on the future. The whole In July 2017, Great Lakes Cheese have brought on exceptional talent in Projected 2018 sales: $75 million plant, including the air treatment broke ground at its new Wausau, Wis- all departments of the organization,” Percentage of sales from cheese: 80% system, has been designed around consin, facility. The new Wausau Area Zagzebski says. “Our goal is to mold Market segments for cheese: 80% increased production and food safety.” Specialty Plant will be a specialized that talent into leadership roles in retail; 15% foodservice; 5% ingredients Guggisberg’s primary goal for facility with a wide variety of packag- the future, and we are confident we Website: www.babyswiss.com 2018 is to complete its entire multi- ing capabilities, employing machines have the right people in place to make A look inside: In the last year, Gug- year expansion and to have it opera- designed for multiple functions and a that happen.” gisberg Cheese Inc. has completed tional by the end of the year. high degree of flexibility. The plant’s On the product front, Great Lakes the installation of a new production The company’s marketing pro- purpose is to support innovation, Cheese’s Cracker Cuts continue to line at its Sugarcreek, Ohio, facility. gram continues to feature sampling allow the company’s manufacturing be popular, and the company has The new installation has successfully in stores and at local and statewide plants to focus on highly automated launched 2 Cheese Cracker Cuts — gone through its testing phase and events, social media and radio, and production, and increase specialty two flavors of precut cheese in one is expected to increase production newsprint and magazine publica- capacity to support customer growth, tray, ideal for entertaining. capacity by 150 percent. tions. Its advertising focuses on Zagzebski says. “Snack combinations featuring In particular, Guggisberg’s new recent awards. The company currently has a plant cheese have experienced substantial line will be utilized to refine and Guggisberg Cheese impressed in Wausau with 200 employees and will growth, significantly outperforming optimize the company’s Swiss and judges at the Ohio Swiss Festival this be adding an additional 125 to that traditional cheese snacks over the last Baby Swiss products, which recently year, where the company won first number in Wausau over the next two to two years. This snacking trend will have experienced significant growth. place. At the 2018 World Champion- three years. Movement of equipment continue to grow as consumers value The additional control provided by ship Cheese Contest, Guggisberg was and workers from the existing facility convenient, ready-to-eat and healthy the new line will enable Guggisberg awarded second place in the Rindless to the new one will be phased in over options for their busy lifestyles.” says to ensure consistency in its Baby Swiss category. 2019. Upon project completion, the Neil Stahurski, customer insights Swiss for large slicing operations. Turn to KEY PLAYERS, page 38 a former Wausau facility will be donated manager. to the city and no longer will be part In 2017, Great Lakes Cheese ex- of Great Lakes Cheese operations. panded its shred offerings, introduc- Great Lakes Cheese recently hired ing a line of Hispanic shreds including Paul Herold as the new plant manager Oaxaca, Queso Quesadilla, Asadero in Wausau, Wisconsin. Herold joins and Muenster. The company also has the company from UAS Laboratories launched a Thick Cut Shred program. in Wausau, where he held the role of Great Lakes Cheese won numer- director of operations. Jim McGrath ous awards this past year, including will be the assistant plant manager several medals at the World Champi- of the Wausau facility. onship Cheese Contest. The company Great Lakes Cheese also an- won the top two spots in the World nounced other organizational changes Championship Cheese Contest’s Mild this past year. John Epprecht has Provolone Class, third in the Aged accepted the role of vice president of Provolone Class, third in the Smoked strategic projects. He formerly held Provolone Class, and second and third the role of vice president, general co- in the contest’s Shredded Cheese, manufacturing. Kurt Epprecht, also Flavored & Unflavored, Open Class. a second-generation member of the Great Lakes Cheese’s awards also Epprecht family, accepted the role include a gold, two silvers and two of vice president, cheese quality and awards of excellence for its Cheddars dairy policy. He previously held the at the New York State Fair. role of vice president, procurement. Mark Anderson, former vice president of accounting and product development, has accepted the role of chief financial officer for the company. Anderson’s new role will include all accounting and financial activities for Great Lakes Cheese. Former Chief Financial Officer Russ Mullins has accepted the role of vice president Guggisberg Cheese Inc. of treasury. Millersburg, Ohio Doug Rouse, former director of operations, is now director of procure- Key executives: Richard Guggis- ment. In this role, his responsibilities berg, pres.; Diane Mellor, VP; Shawn will include leading all direct spend Shertzer, controller; Ray Kohl, pres., categories for Great Lakes Cheese sales (cheese, packaging, spare parts). Cheese plants: Millersburg, Ohio He will focus on building long-term (Original Baby Swiss wheels & deli strategic supplier relationships and slicing loaves, Amish butter cheese opportunities while developing and wheels & deli slicing loaves, Lacerne leading strategic supplier collabora- cheese wheels, Farmers cheese deli tion projects. slicing loaves); Sugarcreek, Ohio For more information please visit www.babyswiss.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]) 38 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS ability, Hilmar Cheese strives to make consistency, traceability and respon- products that benefit all involved siveness at every step and signifies Continued from page 37 — from customers and suppliers to the company’s commitment to deliver employees and communities, says its best each and every time, Ahlem David Ahlem, president and CEO, says. Hilmar Cheese Co. The company has HACCP certifica- Klondike Cheese Co. Hilmar Cheese in 2017 completed tion, is SQF-certified and EU-certified, Monroe, Wisconsin construction on a permeate facility in and also is kosher and halal certified. Dalhart, Texas, adjacent to its cheese “Achieving these certifications and Key executives: Ron Buholzer, plant there. The Dalhart cheese plant approvals underpins our connection pres.; Steve Buholzer, VP; Dave Buhol- also marked 10 years in 2017. to the global demand for food safety,” zer, secretary/treasurer; Adam Buhol- Hilmar Cheese Co. Inc. Hilmar Cheese is investing in new Ahlem says. “We have customers zer, VP, production; Luke Buholzer, VP, Hilmar, California cheeses with distinctive flavors that across the world who use our products sales; Matt Erdley, VP, engineering; deliver innovation to pizza toppings, in everything from mac n’ cheese to Teena Buholzer, dir., marketing Key executives: David Ahlem, deli slices, burgers and cheese trays, bubble tea. They recognize and value Dairy plant: Monroe, Wis. (Brick, pres. & CEO; Kevin Vogt, CFO; Kyle Ahlem says. the tangible steps we take for a robust, traditional & fl avored Feta, Greek yo- Jensen, VP, general mgr. cheese “Our ingredient scientists are comprehensive food safety program.” gurt, Havarti, Muenster, yogurt-based sales & distribution; Tony Pallios, VP, exploring a dairy fat component that Hilmar Cheese also invests in its dips, reduced-fat sour cream, spreads) general mgr. Hilmar Ingredients; Ron helps support cognitive development, employees, with employee safety at Estimated annual production: Weltmer, VP, operations & engineer- a critical component for early infant the forefront. More than 10 percent of 41 million lbs. cheese; 9 million lbs. ing; Tedd Struckmeyer, VP, business nutrition,” he adds. the company’s employees are directly Greek yogurt development; Jeremy Travis, VP, Sustainability is a key component involved in developing, implementing Projected 2018 sales: $100 million quality & technical services; Frank of Hilmar Cheese’s operations. Facili- and managing health and safety ini- cheese; $8.5 million Greek yogurt Fierro, VP, human resources ties in Hilmar and Dalhart have com- tiatives, and positive safety behavior Market segments for all products: Dairy plants: Hilmar, Calif. (40- plex multi-stage water reclamation is rewarded. 25% retail; 65% foodservice; 10% & 640-block natural style cheeses systems consisting of several steps In 2017, Hilmar Cheese decreased ingredient (Cheddar, Monterey Jack, Pepper including equalization, anaerobic overtime hours and implemented safe- Website: www.klondikecheese.com Jack, Colby, Colby Jack), WPC 70 & digestion and storage. ty programs that kept the Days Away, A look inside: Klondike Cheese Co. 80, WPI, WPH, edible & refined lac- In addition, each of Hilmar Cheese Restricted or Transferred (DART) rate is rolling out Buholzer Brothers, a new tose); Dalhart, Texas (40- & 640-block Co.’s three manufacturing facilities the same as in 2016. Plans for 2018 brand of Brick, Muenster and Havarti. & 500-barrel natural style cheeses has a water polisher. include an onsite nurse, occupational Klondike is perhaps best known (Cheddar, Monterey Jack, Pepper “Cheese and ingredients produc- health services administrator for the for its Feta, sold under the Odyssey Jack, Colby, Colby Jack), WPC 70 & tion mostly use the solids in the milk,” Dalhart facility, and to continue to brand. However, the company has long 80, WPI); Turlock, Calif. (SMP, NDM) Ahlem says. “We capture almost 100 strengthen the company’s culture produced Brick, Havarti and Muen- Website: www.hilmarcheese.com percent of the water that was origi- of safety. ster for distributors and converters. A look inside: Hilmar Cheese Co. nally part of the milk. This recycled In addition to company training, This will be the company’s fi rst foray Inc., and its division Hilmar Ingredi- polished water is used to wash facili- employees also have the opportu- into branding these cheeses, says ents, serves customers in more than ties and equipment.” nity to continue their education at Luke Buholzer, vice president of sales. 50 countries. Production facilities in Hilmar Cheese also participates in colleges and universities. In 2017, Buholzer Brothers cheeses will be California and Texas convert high- the U.S. Dairy Traceability Program. Hilmar Cheese reimbursed more than available in 8-ounce retail cuts and quality milk received from local, Industry guidelines focus on receiv- $122,947 in educational fees to help deli slicing loaves. independent dairy farmers into a ing, warehouse, processing, CIP, final employees further their education. The brand will start in the Midwest variety of cheeses, whey ingredients products and records. The company also awards schol- and work its way east and west, Luke and milk powders. Hilmar Cheese’s quality manage- arships, with 40 students receiving Buholzer says, noting that Brick Committed to continuous im- ment system is designed to meet the scholarships from Hilmar Cheese in cheese, in particular, isn’t widely provement, innovation and sustain- most stringent standards. It ensures 2017. available or well known outside the Midwest. This means there are many opportunities to expand sales. Outside the Midwest, Brick may not be well known, but the company’s Offering Engineering Brick, Muenster and Havarti are cer- tainly highly acclaimed on the contest circuit. Earlier this spring, Klondike’s Solutions and Exceptional Muenster took home second place at the World Championship Cheese Con- Technical Support test, only bested by Klondike’s Brick, At Evaporator Dryer Technologies we design which placed fi rst in the contest’s Brick and Muenster Class. In addi- sanitary, efficient, processing systems for: tion, the company’s Havarti placed • Whey • Milk Powders third in the contest’s Havarti Class. • Whey Permeate • Cheese Powders Klondike’s Brick and Muenster also • Lactose • Flavors swept the top three spots in the Brick and Muenster Class at the Wisconsin • WPC • Infant Formula State Fair last year. The Buholzer Brothers brand launch coincides with a major plant addition the company is now fi naliz- ing. The 40,000-square-foot addition, which the company broke ground on at the end of 2016, is allowing the company to expand its Muenster, Evaporator Dryer Technologies, Inc. Brick and Havarti manufacturing. 1805 Ridgeway Street • Hammond, WI 54015 The addition includes all new Tel. (715) 796-2313 • Fax. (715) 796-2378 equipment from intake through pack- Email: [email protected] • www.evapdryertech.com aging, including fi ve 50,000-pound a For more information please visit www.evapdryertech.com Turn to KEY PLAYERS, page 39 © 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]) June 8, 2018 — CHEESE MARKET NEWS® 39

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Mango Pomegranate Acai, which is Cheese, Kraft Singles, Philadelphia, performing well, along with other Velveeta Continued from page 38 traditional yogurt fl avors. Like its 2017 sales: $26.23 billion (total cheeses, the company’s yogurts are company net sales) vats, block form handling equipment award-winning, sweeping the top Kraft Heinz Co. Website: www.kraftheinzcompany.com from Germany and brine equipment three spots in the Flavored High Pro- Pittsburgh, Pennsylvania A look inside: Kraft Heinz Co. last from Switzerland. tein Yogurt (Cow’s Milk) Class at the and Chicago, Illinois summer announced that it had found a Klondike also intends to World Championship Cheese Contest. buyer for its cheese plant in Campbell, break ground this summer on a The company also won numerous Key executives: Bernardo Hees, New York, which the company had 35,000-square-foot cooler and dry awards at the World Dairy Expo an- CEO; Howard Friedman, head of U.S. planned to close by the second quarter storage expansion. The plan is nual contest, including a second-place refrigerated of 2017. Upstate Niagara Cooperative to have the building buttoned up award for the new yogurt fl avor. Cheese plants: Tulare, Calif.; Cham- agreed to purchase the plant as well before the snow flies, with inte- This past year , Klondike also add- paign, Ill.; Albany, Minn.; New Ulm, as sign a long-term co-packing agree- rior work completed over the winter. ed production of Greek sour cream. Minn.; Springfi eld, Mo.; Lowville, N.Y.; ment with Kraft Heinz. Kraft Heinz Klondike also continues to expand The product is available in 12-ounce Walton, N.Y.; Beaver Dam, Wis.; Wausau, also pledged an ongoing investment of production of its Feta, which among containers, primarily in the Midwest. Wis.; Ingleside, Ontario; Mount Royal, $3 million to $5 million to improve and other things captured second and To add to its lineup, the company Québec maintain the Campbell facility. third place awards at this year’s World currently is working on adding or- Cheese brands: Athenos Feta, “This deal guarantees that at least Championship Cheese Contest. ganic Greek yogurt in the future. Cracker Barrel Cheese, Kraft Natural Turn to KEY PLAYERS, page 40 a “We’ve added a fi fth crumbling line for Feta to keep up with grow- ing demand,” Buholzer says. “We’re continually investing in plant im- provements.” FOUR GENERATIONS STRONG The company has the capacity to produce 110,000 pounds of Feta daily and has recently added a 4-ounce Feta in Cheesemaking with Six Master Cheesemakers!!! crumble to its offerings. The company, • Family Owned Since 1925 which is home to several Wisconsin • Award-Winning Cheese & Yogurt Master Cheesemakers, also is play- • Dedication to Consistent Quality ing around with fl avored Fetas and • Progressive People & Ideas exploring new opportunities there, such as a Hatch Pepper Feta. The company already has several SHARE IN OUR AWARD-WINNING successful fl avored Fetas and the EXCELLENCE AND DEDICATION awards to back them up. The compa- Whether it is our chunk, crumbled or chunk in brine ny’s Peppercorn Feta won top honors Feta or our Greek Yogurt, you can always trust our in its class at last summer’s American superior quality and taste. Cheese Society competition. Odyssey Tomato & Basil Feta placed second “When Feta: Greek Yogurt: in the Flavored Feta Class at this • Made From the Freshest • Authentic Mediterranean Taste Cow’s Milk • Lowfat and Nonfat Varieties year’s World Championship Cheese we come in first, you • Firm & Crumbly Texture • 2X the Protein Contest as did the company’s Sweet • Tangy & Salty to the Taste • Thick, Rich & Creamy Heat Feta. At the Wisconsin State Fair know exactly • Steep in Greek Tradition • Flavored or Plain last summer, Klondike’s Peppercorn where we • Retail & Foodservice • Retail, Foodservice & Industrial Feta placed fi rst in the Flavored Soft stand.” Cheese Class and Mediterranean Feta 2018 World Championship Cheese Contest placed third in the same class. 1st Place: Brick, Muenster (Brick) 1st Place: Lowfat Cheeses (Odyssey Low Fat Feta) Also at the Wisconsin State Fair, 1st Place: Flavored High Protein Yogurt, Cow’s Milk the company swept the Reduced Fat (Odyssey Greek Yogurt Peach) 2nd Place: Brick, Muenster (Muenster) or Lite Cheese Class with its Fetas — 2nd Place: Feta (Odyssey Feta) traditional reduced-fat Feta placed 2nd Place: Feta, Flavored (Odyssey Tomato & Basil Feta) fi rst, followed by Mediterranean and 2017 American Cheese Society Tomato & Basil fl avors. Cheese Contest In addition, the company placed 1st Place: Odyssey Peppercorn Feta fi rst and third in the World Champion- 1st Place: Odyssey 2-Percent Greek Yogurt 2nd Place: Odyssey Feta ship Cheese Contest’s Lowfat Cheeses 2nd Place: Odyssey Low Fat Feta Class with its lowfat and fat-free 2nd Place: Odyssey Greek Yogurt Old World Style Fetas, and second and third with 2017 United States Championship its traditional Feta in the contest’s Cheese Contest 1st Place: Feta (Odyssey Feta) Feta Class. 1st Place: Flavored Feta (Odyssey Mediterranean) Each year the company adds to its 1st Place: Brick, Muenster (Brick) 1st Place: Lowfat Cheeses collection of ribbons and medals. In (Odyssey Fat Free Feta in Brine) fact, one of the things that sets the 1st Place: High Protein – Cow’s Milk Yogurt, Flavored (Odyssey Greek Yogurt Vanilla) company apart, Buholzer says, is the quality across its entire product line. “The entire breadth of our prod- ucts is award-winning,” he says. “Ev- erything comes home with awards.” Sales of the company’s Odyssey brand Greek yogurt continue to grow, with more traditional retailers, col- lege campuses and other foodservice 608.325.3021 providers picking up the product WISCONSIN MADE www.klondikecheese.com BY MASTER line that Klondike introduced fi ve CHEESEMAKERS years ago. Last year, the company introduced a new Greek yogurt fl avor, 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]) 40 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS did note growth in its products contain- new line are Broccoli Cheddar Soup drich) Zastrow, farm operations mgr. ing cheese, including Lunchables, P3 with a twist of butternut squash; Three Cheese plants: Malone (Pipe), Wis. Continued from page 39 protein packs, and Macaroni & Cheese. Cheese Pasta with a twist of butternut (Evalon; Martone; Go-Co; Chandoka; The company also incorporated squash; and Creamy Parmesan Pasta Cave Aged Chandoka; Chevre; Flavored 125 jobs will remain in Campbell with cheese in many of its new product with a twist of white beans. Chevre in cinnamon, cranberry, honey, anticipated growth to 150 within a year, launches centered around convenient “Refrigerated products are on the and garlic & herb; Raw Goat Cheddar; during which our business customers meal options this past year. rise, and we saw an opportunity to Goat Cheddar; Fondy Jack; Fondy will experience zero disruption in the Kraft Natural Cheese shreds are drive excitement in this section of the Jack with Tomato Basil; Fondy Pepper service of our dairy products,” says featured in the new Just Crack an Egg store with convenient soups and sides Jack; Goat Mozzarella; Goat Feta; goat Michael Mullen, senior vice president line of ready-to-scramble breakfasts made with real ingredients and easy curds; goat milk yogurt in blueberry, of corporate and government affairs. introduced in February. Each individual preparation,” says Nina Barton, senior strawberry, vanilla and original; fl uid Kraft Heinz reported full-company serving cup contains a combination of vide president of marketing, innovation goat milk in whole half gallons & quarts, net sales of $26.23 billion for the 52 Kraft cheese, diced vegetables, Oscar and research and development for the lowfat quarts) weeks ended Dec. 30, 2017, down from Mayer breakfast meat and Ore-Ida U.S. business at Kraft Heinz. Percentage of sales from cheese: 90% $26.49 billion the previous year. The potatoes. Consumers just need to add Additionally, this spring Kraft Market segments for cheese: 75% company does not break out its cheese a fresh egg, stir it up and microwave for Heinz’s DEVOUR brand of sandwiches, retail; 20% foodservice; 5% ingredients or other segment earnings. a hot breakfast ready in less than two which was launched in 2016, teamed up Website: www.laclarefamilycream- “There’s no question that our fi nan- minutes. Just Crack an Egg comes in with “Deadpool 2” to promote the movie ery.com cial performance in 2017 did not refl ect four varieties — Denver, All American, along with the line of microwavable A look inside: When Clara and Larry our progress or potential,” says CEO Ultimate and Rustic. sandwiches featuring melty cheeses, Hedrich purchased their farm in the Bernardo Hees. “We made signifi cant Last summer, Kraft Heinz Co. and premium cuts of meats and toasted 1970s, they inherited two goats along improvements in many of our busi- Oprah Winfrey debuted O, That’s Good!, bread. with it. At the time, the Hedrichs con- nesses and were able to accelerate some a line of four soups and four sides that Kraft Heinz continued partnerships sidered their farm to be a hobby, but as important business investments at the bring a nutritious twist on comfort food with national sports organizations to their family grew, so did a family busi- end of the year.” classics to the table. O, That’s Good! is promote its products and give back to ness. LaClare Family Creamery, named In all four quarters of its 2017 fi scal the fi rst introduction from Mealtime the community. after Larry and Clara, is the product of year, Kraft Heinz noted higher prices Stories LLC, the previously-announced The Kraft Hockeyville USA contest, a family’s passion turned enterprise. and lower shipments or distribution joint venture between Kraft Heinz and a partnership with the National Hockey The Hedrich family spent many losses in cheese. However, the company Winfrey. Among the products in this League (NHL), this year awarded vacations touring goat farms across the $150,000 in rink upgrades and an op- United States and Europe while their portunity to host an NHL pre-season fi ve children were growing up. Equipped game to Clinton Arena in Clinton, New with the knowledge they learned from York. During the program, Kraft Heinz their travels and encouraged by the featured its portfolio of products, in- growing demand for farm fresh and cluding Kraft Natural Cheese and Kraft nutritious food, the Hedrichs launched Macaroni & Cheese. a line of dairy goat products that have Service During this year’s Super Bowl, Kraft been recognized for their quality year THE LEADER IN ITS CLASS invited families to share photos and vid- after year. eos on game day via Twitter or Instagram In the last year, LaClare Family Equipment Service with #FamilyGreatly + #KraftEntry for a Creamery has focused on expanding its chance to appear in Kraft’s Super Bowl line of Chevre offerings, which required Parts commercial. Kraft initially unveiled a facility expansion. The company has One-stop centrifuge service for Alfa Laval, Tetra Pak, its new brand purpose in December purchased and installed equipment Westfalia and more 2017, championing everyone’s right to for state-of-the-art Chevre production #FamilyGreatly. and consumer log packaging. The plant Preventative maintenance In March, Kraft Heinz Co. announced remodel also includes the addition of Scheduled repairs the launch of Springboard, a platform a large cooler and offi ce space. The Emergency service dedicated to nurturing, scaling and facility square footage is increased by accelerating growth of disruptive U.S. 25 percent and the production capacity Equipment rental brands within the food and beverage by 100 percent. LaClare now has the On-site or in-shop services space. The Springboard platform seeks ability to process twice the volume of opportunities to develop brands within milk compared to last year. Automation upgrades one of four pillars that are shaping the With this expansion, LaClare is Consulting and training future of the food and beverage space: producing varieties of fl avored Chevre. Natural & Organic, Specialty & Craft, Currently, the new offerings include Health & Performance and Experiential cinnamon, cranberry, honey and garlic brands. Springboard also is launching a and herb. These may be purchased at 16-week incubator program in Chicago LaClare’s retail shop in logs. focused on nurturing food and beverage LaClare currently is working on startups at a pre-valuation stage. expanding its distribution throughout Learn how expert service the United States without sacrifi cing from Separators, Inc. extends the quality it is known for. the productive life of “At LaClare, we make sure that our your equipment. products are available year-round by focusing on a steady, high-quality sup- ply of goat’s milk,” says Larry Hedrich, general manager. “In the goat cheese industry, several companies offer their LaClare Family Creamery products in limited supply, and this Malone, Wisconsin creates a challenge for distributors and (800) 233-9022 retailers. That’s why our products stand www.separatorsinc.com Key executives: Clara Hedrich, agro- out, because we focus on milk supply tourism mgr.; Larry Hedrich, general and year-round production.” mgr.; Greg Hedrich, plant mgr.; Katie Hedrich says the awards captured (Hedrich) Fuhrmann, cheesemaker by LaClare’s cheeses are a testament & marketing mgr.; Jessica (Hedrich) to the quality of milk the company For more information please visit www.separatorsinc.com Mayer, retail & café mgr.; Anna (He- Turn to KEY PLAYERS, page 41 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]) June 8, 2018 — CHEESE MARKET NEWS® 41

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Kappelman add that last spring’s ness, along with its conservation Vermont Creamery acquisition will platform SUSTAIN, worked this past Continued from page 40 provide this segment with a platform year with Walmart on efforts to reduce for future branded growth. greenhouse gas emissions from the uses. At the 2018 World Championship Vermont Creamery in 2018 intro- supply chain by 1 billion metric tons Cheese Contest, LaClare’s Cave-Aged duced three new Chevre varieties: by 2030. Chandoka won best of class and ranked Smoky Pepper Jelly, Wild Blueberry Prior to the 2018 Super Bowl, which among the top 20 cheeses in the world. Lemon & Thyme and Clover Blossom was held in Minneapolis, Land O’Lakes Also at the contest, LaClare’s Chandoka Honey. Last spring, Vermont Creamery hosted the Land O’Lakes Farm Bowl Leprino Foods Co. won second place in its class, and its finished the expansion of its aged — a competition featuring teams of Denver, Colorado yogurt took fi rst (blueberry) and second cheese facility, and it now is preparing Land O’Lakes members paired with (strawberry) places in its class. to grow its fresh cheese product line current and former professional foot- Key executives: James Leprino, LaClare’s Aged Goat Cheese won and production capacity as well, ac- ball players in farm-based challenges. chairman; Mike Durkin, pres.; Lance first place at the 2017 Wisconsin State cording to Adeline Druart, president, Teams worked to change tractor tires, FitzSimmons, sr. VP & CFO; Kevin Fair, as well as third place at the World Vermont Creamery. back up tractors loaded with hay and Burke, sr. VP, global business develop- Dairy Expo. At the American Cheese Land O’Lakes’ butter business fly drones, with the goal to illustrate ment; Tom Hegarty, sr. VP, production Society Judging and Competition, delivered record earnings in 2017, to the 98 percent of Americans with operations; Terry Anderson, sr. VP, its Cave-Aged Chandoka, Evalon and and its deli cheese business generated no involvement in agriculture what technical services; Mike Reidy, sr. plain yogurt all took third in their its highest sales and profit in four modern agriculture looks like and VP, corporate affairs; Jason Eckert, categories. years. Land O’Lakes butter piloted how hard farmers work. More than sr. VP, global quality, R&D; Barbara Most recently, LaClare’s Cave-Aged new packaging in 2017, and this year 1,000 people attended the live event, Gregorich, sr. VP, human resources Chandoka was awarded third place at the packaging receives its full rollout, and millions more viewed it online. Cheese plants: Lemoore, Calif. the 2018 sofi Awards in the Cheese - celebrating the co-op’s farmer-owned “From new product innovations (2) (Mozzarella, WPC-34, WPC-80 Non-Cow Milk, Mixed Milk category. roots. The words “farmer-owned” now and sustainability applications, to [regular & instantized], lactose); will be displayed on all Land O’Lakes supply chain optimization and merger Tracy, Calif. (Mozzarella, WPC-34, butter packaging. and acquisition activity, we under- lactose); Fort Morgan, Colo. (Moz- Land O’Lakes also reports that its stand the critical need to listen to zarella, String cheese, WPC-80, Global Dairy Ingredients business ef- our customers and members as we lactose); Greeley, Colo. (Mozza- Land O’Lakes Inc. fectively managed risk amidst falling constantly improve,” Policinski says. rella, WPC-80, WPI, lactose, NDM, Arden Hills, Minnesota global milk powder prices and outper- “We are confident our strategy of deliv- micellar casein); Allendale, Mich. formed the market in 2018. ering value-added, branded products (Mozzarella, sweet whey); Remus, Key executives: Christopher Poli- Land O’Lakes and Vermont Cream- and services has positioned us well to Mich. (String cheese); Roswell, N.M. cinski, pres. & CEO; Beth Ford, COO, ery products won a number of awards navigate dynamic food and agriculture (Mozzarella, WPC-34, lactose); Wa- Land O’Lakes Businesses; Brad Oel- this past year. At the 2017 American industries and continue delivering verly, N.Y. (Mozzarella, sweet whey); mann, COO, Land O’Lakes Services; Cheese Society competition, Vermont value to our farmer owners and retail Llangefni, Wales (JV with Glanbia Brett Bruggeman, exec. VP & COO, Creamery won first-place awards partners in 2018 and beyond.” Turn to KEY PLAYERS, page 42 a WinField United; Loren Heeringa, sr. for its Crème Fraîche and Culture VP & chief human resources officer; Butter, as well as second- and three Matt Carstens, sr. VP, SUSTAIN; Dave third-place awards for its cheeses Hoogmoed, exec. VP & COO, Purina and butters. Animal Nutrition; John Ellenberger, At the 2017 World Dairy Expo sr. VP, International Development; Pe- contest, Land O’Lakes won second ter Janzen, sr. VP, gen. counsel & chief for its Cheddar and third for its Aged accounting officer; Jerry Kaminski, Cheddar. exec. VP & COO, international; Mike In the 2018 World Championship Macrie, sr. VP & CIO; Bill Pieper, sr. Cheese Contest, Vermont Creamery MAXIMIZE EFFICIENCIES VP & CFO; Tim Scott, sr. VP & chief won best in class for Coupole and sec- marketing officer; Mike Vande Logt, ond for Fresh Crottin. Land O’Lakes WITH RELCO DRYERS & EVAPORATORS. exec. VP & COO, Ag Technology won second for its Sharp Cheddar and Cheese plants: Land O’Lakes oper- Yellow American Slices. You need 24/7 efficiency in your powder process. RELCO’s ates three cheese plants in the United Vermont Creamery’s Cremont was a States but does not release locations. “super gold” winner at last fall’s World expertise combines leading edge technology with proven 2017 net sales: $13.7 billion Cheese Awards, and its Coupole won basic principles. Our systems provide innovative solutions for 2017 Dairy Foods net sales: $3.9 a gold in the same contest. evaporation, drying, powder handling, packaging, and automation billion Land O’Lakes was awarded “Best for milk, whey, lactose, permeate and WPC. RELCO designs Website: www.landolakesinc.com Cheddar” at the 2017 National Milk put you in control of a trouble-free process that will allow you to A look inside: Land O’Lakes Inc. Producers Association contest, and it produce more at less cost all day, every daay. notes that 2017 was a challenging year received first in the Mild Cheddar, Ex- for agriculture, and market conditions tra-Sharp Cheddar, Reduced-Fat and required it to more aggressively lever- Processed Cheese Snack categories. Learn more about RELCO solutions at age its “value added” approach to cap- Land O’Lakes’ Aged Cheddar also relco.net/cheesemarketnews ture value from the marketplace and won first at the 2017 Wisconsin State . pass that value along to its members. Fair contest. “Our strategy is based on a deep In September, five dairy compa- understanding of what our consum- nies were chosen for the pilot year of Contact a RELCO expert today: ers, customers and farmers need to the Land O’Lakes Dairy Accelerator be successful, and then developing Program, which provides tailored 320.231.2210 innovative, value-added products coursework and mentorship to dairy [email protected] and services to meet those needs,” entrepreneurs. The participants say Land O’Lakes President and CEO include Beehive Cheese from Utah,  relco.net Chris Policinski and Chairman of the Dreaming Cow (grass-fed yogurt) Board Pete Kappelman. from Georgia, Jouzge (protein snack The company’s Dairy Foods busi- bars) from Wisconsin, Petit Pot ness segment in 2017 delivered sales (gourmet puddings) from California of $3.9 billion, pretax earnings of $71 and Yooli (farmer’s cheese snacks) million and a patronage of 34 cents from California. per hundredweight. Policinski and Land O’Lakes’ Dairy Foods busi- For more information please visit www.relco.net © 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]) 42 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS “The ramp-up is designed to match Leprino also this last year in- In addition to its nine U.S. plants, the increase in the milk supply here stalled an anaerobic digester in its Leprino has joint venture facilities Continued from page 41 in Northeastern Colorado,” says Mike Greeley plant, which generates about in Wales, Northern Ireland, and most Reidy, senior vice president, corpo- 25 percent of the electricity used recently Brazil. The joint venture plc — Mozzarella, condensed whey); rate affairs. for its wastewater operations, and cheese plant with Pic-Nic is located Magheralin, Northern Ireland (JV As part of the development of its it has made improvements in other in the Brazilian state of Paraná and with Glanbia plc — Mozzarella, WPC, Greeley Phase 3 project, Leprino sites as well. represents Leprino’s first entry into permeate); Tapejara, Brazil (JV with has rolled out new protein products In February, Leprino embarked this market. Pic-Nic — Mozzarella) including micellar casein, as well as on a $15 million expansion of its “We made a modest investment Website: www.leprinofoods.com its first consumer brand, Ascent. manufacturing facility in Roswell, in the joint venture cheese plant in A look inside: Leprino Foods Co. “Ascent is a portfolio of protein New Mexico, which will include Brazil right at the beginning of our completed the third and final phase products that we’re very excited the construction of a new freezer fiscal year 2017,” Reidy says. “We’re of its Greeley, Colorado, plant ex- about,” Reidy says. “The target market warehouse. excited about it because Brazil pansion in mid-November 2017. The is extreme athletes. It started in May “We are constantly working to represents a very large market for company plans to steadily ramp up 2016, but at a relatively small level, improve every one of the plants we Mozzarella cheese consumption. We milk volumes over the next two years and is picking up pace dramatically have. We’re always looking for ways haven’t had a presence in Brazil be- to reach its full capacity in Greeley now. We’re very actively engaged in to modify and continue to improve fore, other than some minor amounts by 2020. marketing the Ascent product line.” operations,” Reidy says. of exports from the U.S.” Reidy notes that Leprino has continued dramatic growth in all its export markets, in both its cheese and nutrition products. Leprino ex- ports to more than 40 countries and has active marketing efforts abroad through its Singapore hub and offices in Tokyo and Shanghai. Recent export success can be at- tributed to the strength of the global economy as well as attractiveness of U.S. pricing, Reidy adds. “In summary, it’s really a number of factors coming together that is creating a very positive environment for dairy exports,” he says. “We’re going to continue focusing on all our export markets and continue to work with nutrition customers.” Leprino Foods has received a num- Fairway Dairy & Ingredients ber of “supplier of the year” awards from customers over the past year. In 2017 it also received a Gold Leader is positioned to take care of all of your award from the Colorado Environ- mental Leadership Program. The program’s highest award recognized cheese processing and packaging needs. Leprino’s commitment to environ- mental improvement, including using • Cheese is our specialty • Import/Export • Qualified, highly-trained staff systems at its Greeley plant to save • LTL to multiple loads • Table cheeses • Extensive Reclamation Center water and natural gas and to recycle wastewater. • Specializing in “balancing” • Industrial • Cheese processing/ This spring Leprino Foods pub- your inventory packaging • Foodservice lishes its newest biennial global • We areYOUR marketing and • Cut-n-wrap operation • Butter responsibility report that provides procurement partners • Dairy powders • GMPs (Good Manufacturing an overview of its economic, social • 90,000 sq. ft. of Practices) and environmental goals and ac- manufacturing space • Cheese grading complishments. to meet your needs • Offering extensive cheese “We continue to expand the scope • We can handle your equipment background and breadth of our work in all of our special projects global responsibility focus areas,” • Bring us your line and Reidy says. “We have expended energy we’ll do the rest to build robust programs in each of our plants and expanded our level of contributions in our communities from the Leprino Foods Company Foundation.” Fairway Dairy & Ingredients He adds that Leprino Foods re- mains focused on its core values of 17725 Juniper Path quality, service, competitive price Lakeville, MN 55044 and ethics. “These values are the essence of Phone: (952) 431-8400 who we are as a company,” Reidy says. Fax: (952) 431-8470 “Our core values are at our heart and soul. Every one of our employees fully embraces and embodies these core email: [email protected] • Website: www.fairwaydairy.com values. That’s really what we call the ‘Leprino Difference.’”

For more information please visit www.fairwaydairy.com Turn to KEY PLAYERS, page 43 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]) June 8, 2018 — CHEESE MARKET NEWS® 43

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Owned” message to its packaging, along order to maximize richness and fl avor, with a Tasty Tip to showcase product the Center Cuts are handcrafted, aged Continued from page 42 versatility beyond being used as a salad a minimum of 100 days and then sold dressing. in a convenient serving tray. The packaging refresh also intro- Last year, Litehouse’s “Center of duces a new, modernized Litehouse logo Attention” holiday promotion for its featuring the iconic lighthouse design Center Cuts included blog recipes fea- and a more impactful brand name for turing Simply Artisan Reserve products, improved on-shelf visibility. The visual a social media campaign and a $500 Marieke Gouda Litehouse Inc. redesign, which was started in 2015, ap- sweepstakes. The campaign resulted Thorp, Wisconsin Sandpoint, Idaho peared on shelves near the end of 2017. in more than 144 million impressions While dressings are Litehouse’s main and 1,000 placements. Sales increased Key executives: Marieke Penter- Key executives: Jim Frank, pres. & product, the company has seen growth nearly 30 percent during the promotion. man, owner & cheesemaker; Kimberly CEO; Kelly Prior, exec. VP & CFO; Brent in its cheese production. In the last At the 2017 American Cheese Society Rabuck, general mgr.; Preston Hoffman, Carr, senior VP, sales & marketing; Rob year, Litehouse’s Simply Artisan Reserve competition, Litehouse won fi rst place sales dir. Tyrell, VP manufacturing; Dan Munson, Center Cut line of cheeses has been for its Simply Artisan Reserve True Gor- Cheese plants: Thorp, Wis. (Dutch- VP strategic planning & supply chain successful, the company says. Cored gonzola and second place for its Simply style Raw Milk Gouda) Cheese plants: Sandpoint, Idaho(3) from the center of the cheese wheel in Artisan Reserve Gorgonzola. Turn to KEY PLAYERS, page 44 a (Blue, Gorgonzola, dairy-based and oil- based dressings, fruit dips); Hurricane, Utah (salad dressings, vegetable & fruit dip, marinades, salsas & sauces); Low- ell, Mich. (salad dressings, vegetable & fruit dip, marinades, salsas & sauces) Estimated annual cheese produced: 1.5 million lbs. Estimated annual cheese marketed: 1.5 million lbs. Market segments for cheese: 39% retail; 61% ingredients Website: www.litehousefoods.com A look inside: Litehouse Inc., a 100-percent employee-owned company, manufactures its Blue and Gorgonzola cheeses in its historic cheese factory in downtown Sandpoint, Idaho. Artisan cheese wheels are handcrafted using vintage recipes passed down from The BestB AwardA d WinningWi i CheeseC generation to generation, then they are IN THE fl ipped, salted by hand and transported Most Innovative Packaging! to Litehouse’s aging facility, also in Sandpoint, Idaho, where they will age for 100 days to achieve Litehouse’s signature fl avor. In addition to the cheesemaking and aging facilities, Litehouse has a third facility in Sandpoint, the Ella facility, which produces its dairy-based and oil- based dressings, as well as its fruit dips. Litehouse also has plants in Hurricane, Utah, and Lowell, Michigan, where its dressings, dips, marinades, salsas and sauces are made. Recently, Litehouse has increased manufacturing capacity at all of its plants, investing $35 million in expan- sions and innovations. At its Ella facil- ity, Litehouse has added a new cooler, loading docks, a bigger shipping and receiving area and a wastewater treat- ment plant. In response to growing demand, Litehouse focused in 2017 on refreshing the packaging design for its core line of dressings and dips. The redesign features bold, contemporary font and vibrant color bands for quick and easy fl avor identifi cation. Each fl avor cat- egory was designed with a custom color scheme to create continuity between different fl avors in the Litehouse lineup, AWARDAWARDR WWINNINGINNNNNING CHEESECHHEEHE SE as well as to make the products stand out on the shelf. Single Source Milk • rBST Free • Handcrafted • Gluten Free In order to further connect with and www.simplyartisanreserve.com | engage customers, Litehouse has added a “Crafted with Care 100% Employee For more information please visit www.simplyartisanreserve.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]) 44 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Dutch-style Raw Milk Gouda. Cheese is Plain, Smoked, Black Pepper Mix, Black for excellent growth over the next few made within fi ve hours of milking, the Mustard, Burning Mélange, Clove, years and beyond.” Continued from page 43 company says. Cumin, Honey Clover, Mustard Mélange The company projects 25 percent Also on the property, the Marieke and Onion and Garlic. growth over the next year. Marieke Estimated annual cheese produced: Gouda store sells the company’s The company’s marketing focuses Gouda also plans to develop new prod- 250,000 lbs. cheeses, along with other local foods, on Marieke Gouda’s message of being ucts such as slicing deli loaves and Estimated annual cheese marketed: accessories and typical products from a true farmstead, raw milk Gouda made snack sticks. 250,000 lbs. Holland. Within the store, there are with an Old World recipe. The equip- Marieke Gouda enjoyed success at Estimated 2017 sales: $3 million viewing areas from which visitors may ment, cultures, herbs and spices used this year’s World Championship Cheese Projected 2018 sales: $4 million watch the cheesemaking process. To in production all are imported from Contest with fi ve awards. Marieke Gou- Percentage of sales from cheese: 90% complete the “Dutch” experience, visi- Holland. Another pillar of Marieke da Onion and Garlic won best in class. Market segments for cheese: 60% tors can dine at Café Dutchess, which Gouda’s marketing is Marieke herself. Marieke Gouda Belegen (4-6 month) retail; 40% foodservice serves breakfast, lunch, ice cream and “Our cheesemaker Marieke Penter- was awarded second place, while the Website: www.mariekegouda.com other treats. man is a very recognizable and dynamic Marieke Gouda Young won third, both A look inside: Marieke Gouda is a Marieke Gouda has expanded its ambassador of our brand. She is well- in the same class. Marieke Gouda Cumin farmstead cheese operation located offerings in the past year to include known in all of the cheese circles,” says placed third in the Flavored Gouda cat- in Thorp, Wisconsin, with its cheese a line of 5-ounce pre-cuts and three Preston Hoffman, sales director. “We egory. Lastly, the Honey Clover received production facility directly across from new fl avors: Summer Fields, Chipotle are focused on expansion and growth a third-place award. its family-owned dairy that supplies the and Hatch Pepper. These join Marieke of our product line on a national and Additional awards for Marieke Gou- milk to produce the company’s signature Gouda’s fl avor lineup that also includes even international level. We are poised da include fi rst place at the Wisconsin State Fair for Marieke Belegen Gouda and third place for Marieke Gouda Aged (9-12 month) and Marieke Gouda Onion and Garlic plus fi rst place for Marieke Gouda Smoked at the American Cheese Society Judging and Competition.

Masters Gallery Foods Inc. Plymouth, Wisconsin

Key executives: Jeff Gentine, pres., CEO & co-owner; Jeff Giffi n, exec. chairman; Jodi Schoerner, CFO; Tammy Flora, VP, human resources; Mark Grasse, VP, manufacturing operations; Jim Jirschele, VP, foodservice; Dennis Kasuboski, VP, industrial sales; Dan MacPhee, VP, retail sales; Andy Pfi ster, VP, procurement/risk management; Sandy Toney, VP, corporate quality & product development; Scott Brown, VP, information technology; Bob Wil- son, VP, business development; Tom Cain, dir., industrial sales/inventory planning; Brad Wackett, dir., ingredi- ent sales; Vance Watson, dir., business development Cheese plants: Plymouth, Wis. (of- fering complete programs for: retail gusset or pillow pack shreds, natural slices, chunks, snack sticks; foodservice 5-pound to 15-pound shreds, cubes, dice, custom blends, restricted melt applica- tion; and industrial bulk 20-pound to 640-pound American styles, hard and soft Italian styles, aging programs, raw material ingredients for food in- gredient applications); Oostburg, Wis. (open late Spring 2018, will support the company’s original plant headquarters in Plymouth) Estimated annual cheese marketed: 525 million lbs. Estimated 2017 sales: More than For more information please visit www.mastersgalleryfoods.com Turn to KEY PLAYERS, page 45 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]) June 8, 2018 — CHEESE MARKET NEWS® 45

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS what the marketplace is looking for. free specifi cation, Meister says. Some of that may mean investments Meister says the company is one of Continued from page 44 in new equipment and production the few specialty cheesemakers that capabilities.” cuts, packages and labels for retail sale. $1.0 billion With its investment in the new “Combined with our ability for small Projected 2018 sales: More than plant and continued contributions to production runs, that means we save time and cost for our customers,” he says. $1.0 billion the local economy, Masters Gallery in Meister Cheese continues its partner- Percentage of sales from cheese: 100% February was awarded Manufacturer of Market segments for cheese: 30% ship with Emmi Roth USA on the Kindred the Year from the Sheboygan Chamber Creamery retail brand launched in 2016. retail; 30% foodservice; 30 percent of Commerce. Capitalizing on each of their strengths, industrial; 10% ingredients “This was a terrifi c honor for us, Meister Cheese and Emmi Roth USA Website: www.mastersgalleryfoods.com especially considering we have so many launched the brand of classic specialty A look inside: Masters Gallery great manufacturers across various American cheese varieties using milk Foods Inc. has focused this past year on industries located within Sheboygan from dairy farms committed to Meister preparing its new 175,000-square-foot County,” Gentine says. Meister Cheese Co. LLC Cheese’s “Cows First” animal welfare production and distribution facility The company also was awarded best Muscoda, Wisconsin program, which focuses on animal care, in Oostburg, Wisconsin, for a spring of class, second and fourth place awards requiring the cows to have unfettered Key executives: Scott Meister, pres.; opening. The new facility, representing in the Open Class Shredded Cheese access to the outdoors and prohibiting a $61 million investment, initially will Vicki Thingvold, chief fl avor develop- tail docking and animal byproducts in Blends, Flavored and Unfl avored cat- ment offi cer have room for six to seven production feed. The program also requires dairies egory of the 2018 World Championship Dairy plants: Meister Cheese Co. lines. The plant is designed to be easily to be rbST-free and use antibiotics only Cheese Contest. LLC, Muscoda, Wis. (Cheddar, Colby, when a cow is sick. expandable, with future expansions that Masters Gallery concluded 2017 with Colby Jack, Fontina, Gouda, Havarti, At this spring’s World Champion- could take the facility to nearly 350,000 record sales growth and profi tability, fl avored Monterey Jack & Monterey Jack ship Cheese Contest, Meister Cheese’s square feet upon full build-out. and Gentine says he hopes the streak in 40-lb. blocks; on-site cut & wrap; pri- smoked Cheddar made by two different “Initially, the plant will open with will continue as the company works to vate label programs); Muscoda Protein teams earned gold and silver medals in some new shredding and slice equip- ramp up capacity and integrate new Products LLP, Muscoda, Wis. (lactose, the Open Smoked Hard Cheeses Class. ment, and we expect to be operating business at its new plant. Masters Gal- WPC-34, WPC-80) three production shifts by late summer,” lery also continues to explore opportuni- Joint venture: Kindred Creamery, a joint venture with Emmi Roth USA — says Jeff Gentine, president, CEO and ties in exporting product, particularly Fitchburg, Wis. (Kindred Creamery brand co-owner, Masters Gallery Foods. “We’re to China, Mexico, the Middle East and excited about what that plant will allow Cheddar, Pepper Jack, fl avored Jacks) other emerging markets. Market segments for cheese: 40% us to do as we expand our manufacturing “We began selling select retail retail; 40% foodservice; 20% ingredients footprint with future production lines items into China three years ago, and Website: www.meistercheese.com we’re only beginning to think about. sales continue to increase albeit at a A look inside: Meister Cheese Co. From a line layout standpoint, it’s go- slower rate than we’d like,” Gentine LLC continues to upgrade equipment ing to be a lot simpler with Oostburg, says, adding that cheese consumption and internal processes at its plants Nasonville Dairy and we’re excited that we have enough within China still is small. “Part of the in Muscoda, Wisconsin, for increased Marshfi eld, Wisconsin length to accommodate the newest hi- investment when selling into China is cheese production, says Scott Meister, speed packaging lines that would be understanding that dairy is not yet a president, Meister Cheese. Key executives: Kim Heiman, more diffi cult to install in Plymouth.” signifi cant part of their diet. They are a Meister Cheese produces and pack- pres.; Ken Heiman, VP/secretary; ages cheese under its own Käse Meister Masters Gallery has nearly 700 em- long way from what you see in the U.S. Kelvin Heiman, treasurer; Dave Le- brand as well as private label brands, ployees now, and the Oostburg plant is and Europe, but moving in the right onhardi, national sales mgr. expected to add about 150 employees and its specialty cheese can be found in direction. We’re in it for the long haul supermarket deli departments and club Dairy plants: Marshfield & Ab- over the next couple of years. and recognize that continued growth stores across the country. The company botsford, Wis. (Feta, Asiago, Cheddar, “The staff who are going to start will come from both inside and outside also can produce certifi ed cheese to Monterey Jack, Queso Blanco, Blue); up Oostburg will be mainly long-term the United States.” kosher, organic, pasture-raised or rbST- Turn to KEY PLAYERS, page 46 a veterans along with some newer em- ployees who have been training here in Plymouth since last fall,” Gentine notes. “We’ve had a great response from Come to the We have been connecting the industry our employees. They are very excited to the right separators for over 85 years! about the new opportunities Oostburg will provide.” experts when Thanks to continued growth, the Honest ideas; fair pricing; company has become relatively tight you’re talking grassroots experience. on capacity over the last 12 months. It’s just good business. “You don’t undertake building a Separators! new facility unless you feel capacity Building a better bottom line by offering: will become an issue; we foresaw that happening and began our growth, but • Separators • Installation & Start Up thankfully with Oostburg our sales • Clarifiers • 24/7 Trouble Shooting efforts can return to normal levels,” • Centrifuges • Family Held Since Early 70s Gentine says. “The Oostburg facility • “Unbeatable,” Competitive Pricing will allow us to march confi dently into the future.” With the capacity for more product, Masters Gallery continues to consider Please call today new possibilities for its private label for a custom quote. offerings. Gentine notes that there has Dave Lambert at 920.863.3306 or been an emphasis on snacking cheeses, Dick Lambert at 920.825.7468 so the company is exploring what’s next in the snacking arena. “In what ways can we drive conve- GREAT LAKES SEPARATORS, INC. nience, portability and what consumers E1921 County Road J • Kewaunee, WI 54216 • 920.863.3306 are looking for on the go?” he says. “Our Email: [email protected] • Fax 920.863.6485 customers are constantly asking for new offerings, and we need to respond with For more information please email [email protected] © 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]) 46 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS years ago, has focused this past Nasonville is working on some “Some of those will be pushed year on updating and improving its new three-pepper blends as well as quite hard this year — it’s all a Continued from page 45 infrastructure as well as expanding changing background flavors, such as matter of differentiation,” Heiman its product lines. using Cheddar or Co-Jack in addition says. “We’ll be taking kefir and creme Marshfield, Wis. (milk bottling, kefir, “We’ve been doing more with dif- to the traditional Monterey for its fraîche into the Omega 3 line.” creme fraîche) ferent peppers, from standard haba- pepper cheeses. Heiman says Nasonville’s goals for Estimated annual cheese pro- nero and jalapeno to ghost pepper, As Nasonville looks at new peppers the coming year come down to always duced: 45 million lbs. scorpion and Carolina Reaper,” says and other flavors for its cheeses, the trying to improve in the marketplace, Estimated annual cheese mar- Ken Heiman, who runs Nasonville company also is looking at sourcing both in product quality and customer keted: 45 million lbs. Dairy with his brothers Kim and more GMO-free and organic ingredi- acceptance. Estimated 2017 sales: $123.5 Kelvin. ents to incorporate in its cheeses and “It’s all about finding new uses million “What we’re seeing, as people expand the variety of these products for dairy products,” he says. “There’s Projected 2018 sales: $125 million travel the world, is they bring back for its customers. Additionally, Na- nothing better than coming up with Market segments for cheese: 5% re- new flavors they find in other coun- sonville will be promoting its “Omega new products for the marketplace. We tail; 80% foodservice; 15% ingredients tries, more and more robust flavors. 3” line of products, which currently need to keep consumers enthralled Website: www.nasonvilledairy.com At the moment, it seems to be heat,” includes Cheddar, Farmer’s cheese, with what we’re doing, need to keep A look inside: Nasonville Dairy, Heiman says of the growing demand Colby Jack, Pepper Jack and Buffalo them involved and keep them com- which opened a new Feta plant two for spicy cheese. Wing Jack varieties. ing back.” At the same time, he says the biggest thing that sets Nasonville apart is its efforts not to just offer new products but to create a quality product that will answer the needs of its customers. “We do some products direct to A Family Tradition shelf, but we are mostly a supplier to the end distributor,” he says. “In most cases, we are not looking to of Quality for create a new wheel. When you get to the grocery store, there are so many profiles, and we want to be part of Over 130 Years! the good profiles.”

From humble beginnings to time-honored traditions, Nasonville Dairy always offers quality cheese and you Norseland Inc. will taste the difference! Darien, Connecticut • Over 40 Varieties, Styles and Types of Award-Winning Cheese • New Line of Pepper Cheese Ownership: TINE SA, Oslo, Norway (We make it HOT, HOTTER & HOTTER YET) Key executives: John Sullivan, • Introducing the Nasonville Brand of Original pres. & CEO; Linda Karaffa, VP; Greek Style Feta Cheese Carter Califri, general mgr., sales • Extensive & Unique Cheeses from Traditional to Specialty Cheese plants: Norseland primar- • Crafted by Three Master Cheesemakers ily imports and markets specialty • Consistent, Affordably Priced Product cheese and owns a U.S. facility to • Third Generation Wisconsin Dairy Supporting produce Jarlsberg brand cheese. Local Dairy Farmers Market segments for cheese: 70% Explore our online store and product offerings by retail; 30% foodservice visiting our website at www.nasonvilledairy.com Percentage of products exported: 5% Websites: www.jarlsbergusa.com, www.norseland.com A look inside: Norseland Inc.’s Jarlsberg cheese brand has launched several new products as well as a new ad campaign this year in the U.S. market. In March, Jarlsberg announced its largest multi-faceted advertising campaign in more than a decade. Using a new communication brand platform, “Life’s Best Served with Jarlsberg,” the campaign highlights memories people build around Jarls- berg, from romantic to fun, and from memorable to mundane. The cam- paign, targeted toward millennials, made its first run in March and April 10898 Hwy 10 West • Marshfield, WI 54449 in the New York metropolitan area. Phone: 715-676-2177 • Fax: 715-676-3636 The campaign included digital ads, Email: [email protected] brand ambassadors and influencers, www.nasonvilledairy.com in-store mobile and digital coupons, For more information please visit www.nasonvilledairy.com Turn to KEY PLAYERS, page 47 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]) June 8, 2018 — CHEESE MARKET NEWS® 47

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS palates of Millennials and Gen Z, in gluten-free, low-carb options that Liu says Norseland is focused we created Cheese Fusions, flavor- adhere to popular diets like ketogenic on offering solutions for all cheese Continued from page 46 blasted cheese bites with ‘cravable’ or Atkins,” Liu says. needs, from casual on-the-go snack- options like Fiery Habanero and At the 2018 World Champion- ing or weekday dinners to gourmet and a billboard in New York’s Times Smoked Chipotle,” Liu says. “We see ship Cheese Contest, Norseland’s dishes. Square. Cheese Fusions gaining popularity company partner IGOR, an Italian “We also know today’s consumers “Our goals for the coming year with high school and college-aged Gorgonzola producer, won second in are tech-savvy and very informed include continuing to increase our kids because it’s got the flavor they its class for a wheel of Gorgonzola about what they’re buying; clean engagement with millennial shop- love along with protein and calcium Piccante. Old Amsterdam also won packaging with clear labels that help pers as we potentially expand the to keep them energized throughout second for its Premium Aged Gouda. shoppers make easy but informed ‘Life’s Best Served with Jarlsberg’ the day.” At the 2017 International Cheese and empowered decisions are key,” campaign nationwide,” says Valerie Additionally, the company saw Awards, company partner Garcia she says. “We continue to strengthen Liu, marketing manager. success with Folios, a cheese wrap Baquero took home a gold medal and our brands — with digital media, Liu adds that the Jarlsberg and that is available in Jarlsberg, Par- “Best Spanish Cheese” honors for clean labels, innovative packaging Norseland teams always are checking mesan and Cheddar varieties, as a its Reserva 12, a mixed-milk cheese and more — because we know it’s to see what consumers are looking diet-friendly alternative to flour- aged 12 months. The company’s Cinco necessary to stay competitive in the for and how to serve them. based wraps. Lanzas, a mixed-milk cheese aged 16 marketplace and for future growth.” “We are dedicated to building “We saw major consumer interest months, also received a gold medal. Turn to KEY PLAYERS, page 48 a brands with an integrated commu- nication plan that touches all points of the consumer journey — from in- creasing awareness online, to educa- tion on pairings, to in-store coupons that drive purchase intent,” she says. “‘Ad-adverse’ millennials are used to tuning out blatant, boring product placement, but we’ve been growing engagement by offering useful infor- mation they’re actually searching for — whether it’s tips on building the best brunch, cheeseboard pair- ings, funny food quizzes or dynamic recipe videos.” Liu points to the company’s tra- ditional Norwegian brown cheese, Brunost, as an example of a recent successful marketing effort center- ing on a product most Americans might not know how to use in their kitchens. “We developed and promoted eye- popping recipe imagery on Brunost social media that showcases all the dishes consumers are probably already enjoying — and can add Brunost to for unique flair, whether brunch-worthy waffles, decadent stuffed French toast or creamy avo- cado appetizers,” Liu says. “Instead of step-by-step recipes, we focus on dishes that are easy to improvise and customize depending on what’s available and your own tastes. With this strategy, we’ve seen more than a tenfold increase in our following and engagement for Brunost.” Norseland also recently has in- troduced new products to help meet everyday snacking or meal occasions. Norseland’s Old Amsterdam Bites include portion-controlled bites of Old Amsterdam Premium Aged Gou- da. Norseland also has introduced Parmissimo Parmigiano Cheese Bites following the partnership it formed last year with Italy’s Parmissimo brand of Parmigiano Reggiano. Visit us at Booth 1721 In addition, Norseland recently invested in new packaging technology for its new Jarlsberg Deli Fresh Slices www.norseland.com | 203-324-5620 to help keep the slices fresher for longer once shoppers bring it home. Also this past year, Norseland has continued to promote other newer in- novations including Jarlsberg Cheese Snacks, Cheese Fusions and Folios. “In order to meet the adventurous For more information please visit www.norseland.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]) 48 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Gouda, natural smoked Gouda, Baked gan, plant, producing European styles of producing more than 6.5 million pounds Gouda, Edam loaf, Edam balls, Fontina, soft and semi-soft cheeses, for 31 years. of cheese per year. Michael Balane, Continued from page 47 Baked Fontina, Mantoro) The plant has been repurposed from Old Europe’s national sales manager, Estimated annual cheese produced: a dairy factory into a state-of-the-art expects production to exceed 7 million More than 6.5 million lbs. cheesemaking facility. True to its name, pounds this year. Estimated 2016 sales: More than Old Europe Cheese makes its cheeses “Every year there is another expan- $26 million with equipment imported from Europe. sion,” Balane says. “This year we are Estimated 2017 sales: More than The company’s vats have been imported confi dent there will be an expansion Old Europe Cheese Inc. $26 million from France, while the molding equip- in cheesemaking. A year ago it was our Benton Harbor, Michigan Percentage of sales from cheese: ment comes from Germany as well bakery, two years ago our curing room. 100% as France. The brining systems were We’re due shortly for another curing Ownership: Reny Picot, ILAS, Ma- Market segments for cheese: 45% chosen to ensure incorporation of Old room expansion.” drid, Spain retail; 45% foodservice; 10% ingredients World methodology in Old Europe’s Two varieties that have performed Key executives: Francois Capt, gen- Percentage of products exported: 5% production, and the curing cellars were especially well in the last year are its eral mgr.; Michael Balane, national sales Website: www.oldeuropecheese.com built by French technicians. Reny Picot Natural Smoked Gouda and mgr.; Scott Ness, plant mgr. A look inside: Old Europe Cheese Old Europe’s plant has had to grow St. Rocco Triple Crème Brie. Reny Picot Cheese plant: Benton Harbor, Mich. Inc., the U.S. subsidiary of Reny Picot over the years to support demand. From Smoked Gouda has a golden brown rind, (Brie, Baked Brie, layered fl avored Brie, producer ILAS of Spain, has been in a couple hundred thousand pounds which forms during the hickory cold Camembert, Camembert Traditionnel, operation at its Benton Harbor, Michi- annually, the company has grown to smoke process. The cheese is ripened for 30 days prior to smoking and 30 days more prior to shipping. Old Europe’s St. Rocco Brie contains extra butterfat to optimize the succulent and gooey quali- ties, which characterize this cheese Innovation and Tradition make for type, the company says. The Triple Crème Brie, as well as the Double and Delicious, Award-Winning Cheeses! Single Crème Brie, is ripened for at least two weeks before shipment. Old Europe Cheese prides itself on handcrafting specialty products using more traditional methods versus mass production, Balane says. The company’s “old-world” approach creates the qual- ity, fl avor and appearance of Reny Picot estled between the pristine waters of Lake Michigan and Baked Fontina under the Reny Picot brand since cheeses. Nand the rolling hills of the Michigan wine country, 1987. During this time, the Reny Picot brand has grown Old Europe Cheese’s esteemed cheese makers have been from a handful of cheeses to an ever expanding line-up At last summer’s American Cheese hand-crafting Specialty Cheeses, Baked Brie, Baked Gouda of specialty productions which now include: Society Judging and Competition, Old Europe’s 3-kilogram Brie with Herbs was Soft-Ripened Cheeses Semi-Soft Cheeses Baked Gouda awarded fi rst place and its 3-kilogram Brie with Black and Green Peppercorns won third in the Soft-Ripened with Flavor Added category.

Triple Crème Brie layered Natural Smoked Gouda Plain Baked Gouda with flavors Baked Fontina

Organic Valley/CROPP Cooperative

La Farge, Wisconsin Camembert Traditionnel Mantoro Plain Baked Fontina Key executives: George Siemon, Baked Brie CEO; Melissa Hughes, chief mission exec.; Lewis Goldstein, VP, brand marketing; Travis Forgues, VP, farmer affairs; Eric Newman, VP, sales; Bob Kirchoff, chief business offi cer; David Poremba, CFO; Jerry McGeorge, VP, cooperative affairs; Jim Wedeberg, dir., international cooperative development; Rectangular slicing Brie Fontina Cherry and Almond Mike Bedessem, VP, business develop- for retail and foodservice Baked Brie ment; Frank Davis, chief information offi cer; Andrew Westrich, brand mgr. Estimated annual cheese marketed: 14 million lbs. Estimated 2017 sales: $93 million Old Europe Cheese Projected 2018 sales: $96 million 1330 East Empire Avenue • Benton Harbor, MI 49022 • 269.925.5003 • www.OldEuropeCheese.com Percentage of sales from cheese: 10% Market segments for cheese: 81% For more information please visit www.oldeuropecheese.com Turn to KEY PLAYERS, page 49 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]) June 8, 2018 — CHEESE MARKET NEWS® 49

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS around the United States, which are retail; 1% foodservice; 5% ingredients be available in seven fl avors — Swiss, located near its farmer member-owners. Website: www.pineriver.com Horseradish, Sharp Cheddar, Port Wine, Continued from page 48 Its ghee is produced and its cheese con- A look inside: Pine River Pre-Pack Garlic & Herb, Jalapeno and Smokey verted into shreds and sticks at CROPP’s Inc. will continue a heavy trade show Bacon — and is ideal for gift baskets retail; 2% foodservice; 17% ingredients new conversion and labeling facility presence in 2018 to expand the reach of and retailers with limited refrigeration, Website: www.organicvalley.coop in Chaston, Wisconsin. All cheese are its new clean label line of gourmet cold the company says. A look inside: Founded in 1988, Or- produced under the guidance of Master pack cheese spreads, crafted with no As in previous years, Pine River ganic Valley/CROPP Cooperative is the Cheesemaker Carie Wagner. artifi cial preservatives, fl avors or colors. products continued to be recognized largest cooperative of organic farmers in Organic Valley also is tapping into “Several years ago our customers for quality and excellence. the nation. The co-op is made up of more the snacking market by introducing were inquiring about a clean label At this spring’s World Championship than 2,000 farm families and produces Organic Valley Snack Kits. The new cheese spread that is comparable to Cheese Contest, Pine River swept the 40 percent of the organic milk sold in kits feature all-organic combinations of our traditional cold pack regarding shelf Cold Pack Cheese Class, with Black the United States. cheese, meat and crackers. The three life, quality and fl avor,” says Mary Lin- Creek Saputo Extra Sharp Cheddar Cold This year, the cooperative celebrates combinations are Sharp Cheddar and demann, marketing director, Pine River Pack, Port Wine Cold Pack and Swiss and its 30th anniversary. Looking back, co- summer sausage, Pepper Jack and sum- Pre-Pack. “We realized it was important Almond Cold Pack Cheese Food earning op executives remember how people mer sausage and Mozzarella and roasted for consumers to recognize the ingredi- fi rst-, second- and third-place awards, called its founders crazy for breaking garlic summer sausage. Each offers six ents listed on our label, so we made the respectively. Pine River’s Pepper Jack away from “big ag,” working together slices of meat, six slices of cheese and shift and are starting to see growth with Cold Pack Cheese Spread also earned a and making their own rules. Now, six stone-ground wheat crackers at 230 our clean label gourmet spreads.” gold medal at the competition. Organic Valley has become a billion- calories or less and a retail price of $4.99. Beginning in early 2019, all Pine At last summer’s American Cheese dollar, farmer-owned cooperative. At At this year’s World Championship River cheese spreads also will be crafted Society Judging & Competition, Pine its 2018 annual meeting, Organic Valley Cheese Contest, Organic Valley’s Organic with rbST-free Wisconsin Grade A Ched- River received fi rst-place awards for announced that its gross sales for 2017 Grassmilk Plain Yogurt won second place dar. The move to rbST-free cheese will its Aged Brick, crafted in partnership exceeded $1.1 billion for the second and its Organic Grassmilk Vanilla Yogurt be seen across Pine River’s product with Widmer’s Cheese Cellars; second year in a row. For this reason, the co-op was awarded third place in their catego- line, including two new cold pack for its Extra Sharp Cheddar, crafted in will be focusing on its brand campaign ries. Also, Organic Valley Salted Butter fl avors scheduled to launch in 2019 partnership with Black Creek, a Saputo “Call Us Crazy” in the coming months. won fi rst place at the 2017 American — Wisconsin Ale Haus Cheddar and brand; and third for its Chunky Bleu. The co-op also will dedicate additional Cheese Society Judging and Competi- Pumpkin Spice. At the 2017 Wisconsin State Fair effort to the promotion of its Grassmilk tion, and its European Style Unsalted The Wisconsin Ale Haus Cheddar is a Cheese & Butter Contest, Pine River’s and ghee product lines. Cultured Butter won second place. beer cheese featuring a bold beer fl avor Swiss & Almond received a fi rst-place In 2018, Organic Valley has added paired with naturally-aged Wisconsin award, and at last fall’s World Dairy Expo Grassmilk Kids Yogurt to its grass-fed Grade A Cheddar. Championship Dairy Product Contest, milk line of products. The new product is “Pairing craft beer and artisanal Pine River received gold medals for its a variation of Organic Valley’s Grassmilk cheese is a hot trend right now, so it was Swiss & Almond and second place for Yogurt that is formulated with kids’ pal- an obvious choice for a new fl avor,” says Horseradish cold pack cheese. ates in mind. It is available in 4-ounce Ian Behm, general manager, Pine River. “It’s been a successful awards sea- cups and 2-ounce tubes. “Pumpkin Spice is another trendy son,” Lindemann says. “It always feels Organic Valley’s Grassmilk line Pine River Pre-Pack Inc. fl avor,” Behm adds. “We combine fresh good to have your products judged by received an additional boost from Newton, Wisconsin Wisconsin cream cheese, grade A Ched- industry professionals at these com- a peer-reviewed paper published in dar, cinnamon and pumpkin spice to petitions.” Food Science and Nutrition this Key executives: Phil Lindemann, craft a creamy, fl avorful spread, perfect In the year ahead, Pine River will February. The study included more pres. & CEO; Ian Behm, general mgr.; for bagels or anything you would want continue to maintain its social media than 1,100 samples of Organic Valley Mary Lindemann, dir., marketing to make sweet and savory.” presence. The company currently is ac- Whole Grassmilk taken from farmers Cheese plant: Newton, Wis. (cold This June, Pine River is launching tive on Facebook, Twitter and Instagram, over three years. Researchers found pack cheese food) a high-end gourmet snack spread line where it has highlighted national days, that 100-percent grass-fed organic Percentage of sales from cheese: 80% at the International Dairy-Deli-Bakery unique recipes and “Tasty Tuesday” whole milk contains 147 percent more Market segments for cheese: 94% Show. The shelf-stable, retail format will Turn to KEY PLAYERS, page 50 a omega-3s than conventional whole milk and 52 percent more omega-3s than or- ganic whole milk; contains 125 percent Made higher conjugated linoleic acid (CLA) with NATURAL AGED than conventional milk and 90 percent WISCONSIN CHEDDAR higher CLA than organic whole milk; and contains a balanced 1-to-1 ratio of Better Ingredients, Better Cheese Spread omega-6 to omega-3 fatty acids. Omega- 3s are linked to brain and eye health, and CLA is known to boost immunity, heart health and cancer prevention. In late 2017, Organic Valley announced the beginning of a community partner- ship that will enable the co-op to become the largest food company in the world to source 100 percent of its electricity from renewable sources, thus launching Organic Valley’s efforts to become carbon neutral. Organic Valley is collaborating with the Upper Midwest Municipal Energy Group and OneEnergy Renewables to create a community solar partnership, GourmetG Cheese Spread Crafted One Batch at a Time initiating more than 12 megawatts of solar installations in Wisconsin. The electricity generated will enable Organic Valley to Best of Class 2018 cover all of its electric energy needs by Black Creek Extra Sharp Cheddar, Cold Pack Cheese Food 2019, as well as increase overall solar (Crafted for Saputo Cheese USA) pineriver.comi energy use in Wisconsin by 15 percent. Pine River Pepper Jack, Cold Pack Cheese Spread 10134 Pine River Rd, Newton, WI 53063 Organic Valley’s cheeses are produced at multiple co-manufacturing plants For more information please visit www.pineriver.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]) 50 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Cheese, a wholly-owned subsidiary will be launched later in 2018. In October, Prairie Farms launched (cold ground blend cheese, pasteur- The acquisition provided Prairie Milk Snack Chocolate Cake Bar, a two- Continued from page 49 ized process cheese, enzyme-modifi ed Farms with a vastly-expanded cheese layer crème-fi lled chocolate cake bar cheese, cheese analogs; warehouse); portfolio that includes both commodity dipped in chocolate. The company says pictures of kids eating cheese to spark Faribault, Minn. — part of Caves of and specialty cheese varieties. These this bar is unique because it is the fi rst interest in the company’s followers. Faribault, a wholly-owned subsidiary new products joined its other award- refrigerated snack cake bar to combine “Last year we wanted to start using (Blue, Gorgonzola; aging of Cheddar winning dairy products including milk, chocolate cake with a real whole milk social media to educate our customers and Gouda); Shullsburg, Wis. — JV with ice cream, sour cream, yogurt, cottage crème fi lling. on the many uses of cheese spread, Emmi Roth called White Hill Cheese Co. cheese and butter. In February, Prairie Farms launched encouraging them to ‘SPREAD beyond LLC (no-salt-added Swiss, Baby Swiss, Prairie Farms won dozens of awards its new spring milk flavors, which the cracker,’” Lindemann says. “We’ve other varieties); Carbondale, Ill. (cot- at the 2017 World Dairy Expo Champi- included Chocolate Marshmallow, gotten a lot of good feedback and are tage cheese, sour cream); Quincy, Ill. onship Dairy Product Contest in Madi- Strawberry Crème, Orange Crème and having fun with it, so we’ll defi nitely (cottage cheese); Fort Wayne, Ind. (cot- son, Wisconsin. The awards included Egg Nog. continue with the plan this year.” tage cheese, sour cream, fl uid milk, ice 14 fi rst-place fi nishes, including six “Offering consumers a variety of fun cream mix); Jefferson City, Mo. (cottage perfect scores for salted caramel milk, fl avors throughout the year allows Prai- cheese, sour cream, fl uid milk, juice, ice sea salt caramel milk, white milk (two rie Farms to build on our leading market cream, ice cream mix); Wichita, Kan. fi rst-place awards), chocolate milk and position as the top brand in the fl avored (cottage cheese, yogurt, fl uid milk, ice whipping cream. milk category,” Leinenbach says. cream mix); Kansas City, Mo. (cottage “To earn prestigious World Dairy cheese, sour cream, yogurt, ice cream); Expo awards, a dairy company must of- Chandler, Okla. (cottage cheese, sour fer top-quality products,” says Rebecca cream, yogurt, fl uid milk, juice) Leinenbach, vice president of market- Annual cheese produced (fi scal ing and communications. “Prairie Prairie Farms Dairy Inc. 2016-17): 118 million lbs. Farms competed in 27 categories and Saputo Inc. Edwardsville, Illinois Annual cheese marketed (fi scal won 40 awards.” Montréal, Québec 2016-17): 118 million lbs. The company also received a second- Key executives: Ed Mullins, CEO; Annual sales (all products, fi scal place award for its Swiss Valley Swiss Key executives: Lino A. Saputo Jr., Chris Hoeger, pres., Cheese Division 2016-17): $3.1 billion Block and a third-place award for its CEO & chairman of the board; Max- Cheese plants: Luana, Iowa (Swiss, Website: www.prairiefarms.com Swiss Valley Neufchatel at the 2017 ime Therrien, CFO & secretary; Kai Maasdam, Gouda, cream cheese, A look inside: A year after Prairie American Cheese Society contest in Bockmann, pres. & COO, Saputo Inc. Neufchatel, whey powder); Mindoro, Farms Dairy Inc. acquired Swiss Valley Denver. & Dairy Division (Australia); Gaétane Wis. (Blue, Gorgonzola); Spring Valley/ Farms, the company anticipates several At the World Championship Cheese Wagner, chief human resources offi cer; Rochester, Minn. — part of Rochester new projects in the cheese arena that Contest this spring, Prairie Farms won Terry Brockman, pres. & COO, Cheese fi rst for cream cheese, second for pas- Division (USA); Paul Corney, pres. & teurized process Swiss and third for its COO, Dairy Foods Division (USA); Carl cottage cheese. Colizza, pres. & COO, Dairy Divisions Prairie Farms also won more than (Canada & Argentina) 150 ribbons in numerous categories at Dairy plants: Cheese Division (USA) 2017 state fair competitions in Illinois, South Gate, Calif.; Tulare, Calif. (3); Missouri and Kentucky. New last year Newman, Calif.; Big Stone City, S.D.; Al- for Prairie Farms were entries in the mena, Wis.; Green Bay, Wis.; Lancaster, Illinois State Fair Cheese Competition, Wis.; Lena, Wis.; Reedsburg, Wis.; Wau- where its cheese division won blue rib- pun, Wis.; Black Creek, Wis., Belmont, bons for Blue, Gorgonzola and cream Wis. (Mozzarella, Provolone, String cheese. Wins in Missouri included fi ve cheese, Parmesan, Romano, Asiago, blue ribbons for sour cream, ice cream, Fontinella, Gorgonzola, Cheddar, Colby, yogurt, fat-free milk and iced coffee. Colby Jack, Fontina, Monterey Jack, In Kentucky, six gold medals were Pepper Jack, Muenster, Fresh Frozen awarded for butter, cottage cheese, Mozzarella, snack sticks, goat cheese, chocolate milk, buttermilk, lowfat milk organic and GMO-free products, WPC-80 and reduced-fat milk. instant and non-instant, WPC-34, dry Prairie Farms in November an- sweet whey, acid whey, deproteinized nounced that Director of Technical whey powder, lactose, supervised ko- Service and Corporate Chef Rob La- sher, shredding, cutting & packaging) gerlof was inducted as a member of La Dairy Foods Division (USA) Gustine, Chaine de Rotisseurs Society, Balliage Calif.; Sulphur Springs, Texas; Plant de France, one of the most esteemed City, Fla.; White Bear Lake, Minn.; food and wine societies in the world. Decatur, Ala.; Murray, Ky.; Newington, Lagerlof was granted the title of Chef Conn.; Frederick, Md.; Fraser, N.Y. (ice Rotisseur, which represents sous chefs, cream mix, specialty beverages, half & chefs de partie and culinary educators. half, whipping cream, dairy creamer, Last summer, Prairie Farms unveiled aerosol whipped topping); Tulare, Calif.; its new Naturally Good Ice Cream line Friendship, N.Y. (cottage cheese, sour in more than 20 fl avor varieties. cream, buttermilk, dry curd, Farmer “Our new Naturally Good Ice Cream cheese) was inspired by requests from our cus- Dairy Division (Canada) Abbots- tomers for ice cream made with fresh ford, British Columbia; Burnaby, and simple ingredients,” Leinenbach British Columbia; Courtenay, British says. “We start with the highest-quality Columbia; Calgary, Alberta; Edmonton, milk available from our local family Alberta; Red Deer, Alberta; Saskatoon, farms and mix in premium ingredients Saskatchewan; Brandon, Manitoba; for an unmatched variety of fl avors. Georgetown, Ontario; Orangeville, Consumers recognize the value of sup- Ontario; Tavistock, Ontario; Trenton, porting local farms and businesses, Ontario; Mont-Laurier, Québec; Plessis- and our new ‘craft’ package design ville, Québec; Saint-Hyacinthe, Québec; clearly identifi es our local heritage and For more information please visit www.genmac.com naturally-good standards.” Turn to KEY PLAYERS, page 51 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]) June 8, 2018 — CHEESE MARKET NEWS® 51

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Meanwhile, in November 2017, Sa- under the Great Midwest brand with with consumer needs. puto announced the closure of its cheese numerous fl avored cheeses. Great Mid- In 2018, the brand is taking an “All Continued from page 50 manufacturing facility in Fond du Lac, west Ghost Pepper Cheddar combines Family” approach with its marketing Wisconsin. This decision was part of the classic taste of aged Cheddar with efforts and relaunching under a new Saint-Léonard, Québec; Saint-Raymond the company’s continual analysis of its the fi re of sizzling hot ghost peppers. It unifi ed packaging system aligning all de Portneuf, Québec; Saint John, New overall activities. The production from is available in 7-ounce bars for retail and product segments. The new look is Brunswick; Dartmouth, Nova Scotia; this facility is being integrated into its 5-pound loaves for foodservice. more simplifi ed and ensures better Mount Pearl, Nova Scotia (wide vari- newly constructed Blue cheese facility Great Midwest Mediterranean Ched- shopability in the dairy aisle. ety of cheeses including Mozzarella in Almena, Wisconsin. dar blends dried tomatoes, Kalamata In 2017, Frigo Cheese Heads & Cheddar, specialty cheeses such as In Almena, the company’s existing olives and a spice blend with Cheddar, launched several line extensions, avail- Ricotta, Provolone, Parmesan, Feta & Blue cheese plant has undergone a and Great Midwest Pesto Jack utilizes able nationally: Frigo Cheese Heads Havarti, fi ne cheeses, such as Brie & state-of-the-art expansion and mod- garlic and basil pesto. Both are available Fresh Gouda and Spicy Beef Sticks Camembert, other fi rm cheeses includ- ernization, adding 238,857 square feet in 7-ounce bars. (pack of 8); Frigo Cheese Heads Fresh ing Brick, Colby, Farmer, Muenster & to the facility. In addition, Great Midwest snacking Gouda Wisconsin Snacking Cheese Monterey Jack, goat cheese as well as With the modernization project, the items now include cubes, portions and (pack of 10); and Frigo Cheese Heads fresh curd & processed cheeses. Saputo company has hired additional employ- a mixture of snack-sized String cheese Three Pepper Colby Jack Wisconsin also produces, markets and distributes ees and retrained its current staff in and Cheddar bites. Snacking Cheese (pack of 10). Frigo fl uid milk, cream, yogurt, sour cream & order to support the new manufactur- Salemville brand’s four blue-veined Cheese Heads also launched a line cottage cheese. In addition, Saputo sells ing processes in place. Saputo expects cheeses also are now available in reseal- of 3-pack items available in Original cheese products under private labels the project to be fully complete by the able packaging. These new containers String, Light String, Mild Cheddar and and produces butter, powdered milk end of 2018. offer easy access for quick and conve- Colby Jack, which are ideal for smaller & evaporated milk, ice cream mixes & Saputo also has made a major acqui- nient dining, Saputo says. store formats and independent grocers, a number of dairy ingredients derived sition outside the United States. In late Under the Stella brand, Saputo the company says. The products come from its cheese production, including October 2017, Saputo announced it had recently introduced Organic Fresh in a new shelf-ready tray making each whey powder, lactose & whey protein entered into an agreement to acquire Mozzarella available in 4-ounce balls SKU easier to merchandise. concentrates) the business of Murray Goulburn Co- and 8-ounce logs. The brand also now With its varied cheeses, Saputo Dairy Division (Argentina) Rafaela, Operative Co. Ltd., based in Australia. is offering shredded Parmesan, shaved continues to win numerous awards. Santa Fe; Tío Pujio, Córdoba (wide The deal was completed this spring. Parmesan and a 3-Cheese Blend of Most recently at the World Champion- variety of soft, semi-soft, hard & grated Saputo says the Murray Goulburn shredded Asiago, Parmesan and Roma- ship Cheese Contest, it won four best cheeses, as well as butter, cream, milk acquisition adds to and complements no cheeses in new 8-ounce pillow bags. of class awards with its Great Midwest powder & dairy ingredients) the activities of its Dairy Division (Aus- As the trend for snacking continues Hatch Pepper Cheddar, Stella Rosemary Dairy Division (Australia) 9 manu- tralia). By acquiring a well-established to grow, Saputo says its Frigo Cheese Asiago, Black Creek Sharp Cheddar facturing facilities across Australia industry player, the company reinforces Head brand also will continue to evolve Turn to KEY PLAYERS, page 52 a (variety of cheeses, including Cheddar its commitment to strengthen its pres- & Parmesan, as well as butter & but- ence in the Australian market. Murray ter blends, fl uid milk, cream & dairy Goulburn produces a full range of high- ingredients) quality dairy foods, including drinking Total company sales (for fi scal year milk, milk powder, cheese, butter and ended March 31, 2017): C$11.16 billion dairy beverages, as well as a range of Total U.S. sales (for fi scal year ingredient and nutritional products, GET ON ended March 31, 2017): C$5.81 billion such as infant formula. Saputo intends Market segments (for fi scal year to continue to invest in its Australian ended March 31, 2017): 50% retail; 39% platform and contribute to the ongo- foodservice; 11% industrial ing development of its domestic and BOARD. Website: www.saputo.com international business. A look inside: Canada-based Saputo In March 2018, Saputo Inc. an- Inc., one of the top 10 dairy processors nounced changes in senior manage- in the world, produces, markets and dis- ment. Effective April 1, 2018, Carl Coliz- tributes a wide array of dairy products za took on the leadership of Saputo’s including cheese, fl uid milk, extended Dairy Division (Argentina) in addition shelf-life milk and cream products, to his duties as president and COO of cultured products and dairy ingredients. the company’s Dairy Division (Canada). In the United States, Saputo ranks This role had previously been assumed JUNE 10th – NEW ORLEANS, among the top three cheese producers by Kai Bockmann as part of his mandate JUNE 12th LOUISIANA and is one of the largest producers of as president & COO, Saputo Inc. extended shelf-life and cultured dairy It also was announced that Paul products. Corney, president and COO of the Dairy In September 2017, Saputo acquired Foods Division (USA), has advised the the extended shelf-life (ESL) dairy company of his intention to retire within VISITVISITUSATIDDB US AT IDDBAA product activities of Southeast Milk Inc. the next 12 to 24 months, after close BOOTH #3401 (SMI). The ESL processing activities to 20 years of service with Saputo. The are conducted at one manufacturing company has a plan in place to identify Every cheese has a story. facility located in Plant City, Florida. his successor and enable Corney to However, no one else has a story quite like ours. Our award-winning cheeses are crafted by artisans, ensuring the highest quality The acquisition of SMI’s ESL activities ensure the transition. that not only meets your expectations, but appeals to the changing tastes of add to and complement the activities Saputo also has been busy on the your customers. of Saputo’s Dairy Foods Division (USA). brand development front. This past Embrace your inner artisan. In December 2017, the company year, the company supported its spe- SAPUTOSPECIALTY.COM | 1-800-824-3373 acquired Betin Inc., doing business cialty brands through digital and print as Montchevre, and its manufacturing advertising, infl uencer marketing and facility located in Belmont, Wisconsin. social media. In addition, its Salemville Montchevre manufactures, markets and and Joan of Arc websites relaunched distributes goat cheese in the United this past year with a new look. In 2018, States, mainly under the Montchevre Saputo says it plans to continue its © 2018 Saputo Cheese USA Inc. All rights reserved. brand. This transaction enables Sa- marketing efforts through digital and The brands and logos shown herein are protected trademarks used by Saputo Cheese USA Inc. puto’s U.S. Cheese Division to broaden print campaigns, specifi cally focusing its presence in specialty cheese in the on recipes and lifestyle integration. United States. Product development continues For more information please visit www.saputospecialty.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]) 52 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS staff to the Kiel facility to begin training County. Eighty-six percent of Sargento (whey converting facility) (Parmesan, for increased production and likely will employees participated in the annual Asiago, Fontina, Romano, MontAmoré, Continued from page 51 add 25-40 employees as the construction campaign in 2017,” she says. SarVecchio Parmesan, BellaVitano); proceeds, the company says. This past year, Sargento Foods Antigo, Wis. (SarVecchio Parmesan, Spread and Woolwich Dairy Chebrie. In addition to Kiel, Sargento Foods released Treated Like Family: How BellaVitano, Fontina, Romano, Asiago, It also received a second-place award operates facilities in three other Wis- an Entrepreneur and His ‘Employee Parmesan) in the contest’s Flavored Soft Goat’s consin communities: Plymouth, Hilbert Family’ Built Sargento, a Billion- Percentage of sales from cheese: Milk Cheeses Class for its Montchevre and Elkhart Lake. Dollar Cheese Company, a story of More than 95% Non-GMO Garlic & Herb, and third-place Sargento Foods broke ground in how Leonard Gentine built Sargento Website: www.sartoricheese.com awards for its Montchevre Rondin Gar- October of 2017 on a 40,000-square-foot using family values, hard work and A look inside: Sartori Co. this past lic & Herb and for its Woolwich Dairy addition to its Hilbert North facility. The compassion. year completed restoration of its origi- Lemon & Lime Chevrai. addition will add production space to The biography, told from the view- nal manufacturing plant in Plymouth, At the 2017 World Cheese Awards, the existing 70,000-square-foot build- point of the Gentine family, places the Wisconsin. Updates, which included Montchevre Kiss My Ash goat cheese ing. It will be complete in late summer reader in Leonard Gentine’s shoes as he securing accreditation through the won a Super Gold. 2018 and will add approximately 150 advances from young man to old age and National Register of Historic Places, At the 2017 American Cheese Soci- employees, says Portia Young, director discovers life’s foundational lessons, restored the caves where ice was once ety competition, Great Midwest Salsa of corporate communications, Sargento persevering no matter the obstacle. housed in the 1800s. Today, Sartori team Fresca Cheddar received a fi rst-place Foods. From these experiences, Leonard members hand rub and soak wheels of award, while Black Creek Sharp Ched- Young notes Sargento Foods is a formed his own simple philosophy: “Hire BellaVitano cheese in the caves. dar Cheese Spread and Nikos Tomato company focused on innovation, and good people and treat them like family.” “Sartori continues to be the category Basil Feta placed second in their classes following the success of its 2016 Bal- Author Tom Faley, a 29-year employ- leader in artisan fl avored cheese with and Nikos Mediterranean Feta received anced Breaks Snacks launch, the com- ee of Sargento, had the opportunity to the successful line of BellaVitano,” a third. pany released Sweet Balanced Breaks share numerous, private conversations says Molly Rippinger, assistant brand At the 2017 World Dairy Expo compe- Snacks, a new product combining the with Leonard Gentine before Gentine’s manager, Sartori Co. tition, Joan of Arc Cranberry Cinnamon savory fl avors of creamy, natural cheese passing. As a long-time veteran of Sar- The BellaVitano line continues to Chevre took home a fi rst-place award with sweet ingredients like fruit and gento, Faley speaks on a large portion garner industry recognition, with its and Black River Blue Cheese took home dark chocolate. of the company history from fi rst-hand BellaVitano gold and Black Pepper Bel- a third-place award. These brands also Sargento Foods also added new experience. laVitano earning a super gold and gold, did well at last summer’s Wisconsin fl avors to its original Balanced Breaks Young says Sargento Foods’ dedica- respectively, at last fall’s World Cheese State Fair with Black River Blue cheese Snacks and Snack Bites cheese snacks tion to innovation and its work every Awards in London. Sartori Reserve and Joan of Arc Wild Blueberry Vanilla lines. day to exceed expectations for service, SarVecchio won a super gold and its Chevre receiving fi rst-place awards. Sargento’s Balanced Breaks, Sweet quality, value, taste and convenience set Limited Edition Extra-Aged Goat won Balanced Breaks and Snack Bites in the company apart. a gold at the competition. a variety of fl avors are available na- “We do what we do for the love of Chipotle BellaVitano and Limited tionwide. 100 percent real, natural cheese while Edition Pastorale Blend won gold med- “We were thrilled with the consumer working to be the best at responding to als at the 2017 Wisconsin State Fair response to our Balanced Breaks Snacks consumer needs for cheese,” she says. Cheese & Butter Contest, while Bal- and wanted to give our loyal fans even “To stay competitive in the marketplace, samic and Merlot BellaVitano cheeses Sargento Foods Inc. more variety and convenience in their we are constantly paying attention to each earned bronze medals at last sum- Plymouth, Wisconsin snacks, Young says. “In the coming year, food trends as well as identifying op- mer’s American Cheese Society (ACS) we will continue to focus on providing portunities to meet the needs of our competition. Limited Edition Pastorale Key executives: Louie Gentine, innovative products to our customers, customers by providing innovative Blend and Extra-Aged Goat cheese also CEO; Jeremy Behler, CFO; Michael and we will welcome a new fl avor to the products.” won bronze medals at ACS. Pellegrino, pres. & chief growth offi cer Snack Bites cheese snacks line, Colby In the coming year, Young says Sar- Sartori Co.’s BellaVitano Gold and Estimated annual cheese marketed: Jack Snack Bites cheese snacks.” gento Foods will continue its innovative Espresso BellaVitano earned gold 400 million lbs. On the marketing side, Young says work developing groundbreaking prod- medals at last summer’s International Estimated 2017 sales: $1.4 billion Sargento Foods implemented a variety ucts for consumers, as well as continue Cheese Awards, while its SarVecchio Projected 2018 sales: $1.5 billion of marketing programs during 2017 fi nding additional ways to give back to Parmesan earned an award for “Best Percentage of sales from cheese: across its products. These programs the community. Cheese with Health Benefi ts” at the 100% included commercial campaigns for With this in mind, the company is competition. Website: www.sargento.com Sweet Balanced Breaks Snacks, shred- launching a new charity program with Perhaps most impressive, Sartori A look inside: Growth and product ded cheese varieties and sliced cheese the Milwaukee Brewers called “Double Reserve BellaVitano Gold was named innovation are key highlights of Sar- varieties. Helping for Hunger,” which will benefi t Grand Champion of two major cheese gento Foods Inc.’s activities over the In 2018, the company will continue to the Hunger Task Force in Milwaukee and contests in 2017 — the U.S. Champi- past year. use a number of tactics to best market help fi ght hunger in Milwaukee County. onship Cheese Contest and the World Less than two years after a major ad- its products to the customer, whether Dairy Expo Championship Dairy Prod- dition and renovation, Sargento Foods it is through a traditional platform such ucts Contest. Several of Sartori’s other in early April announced an expansion as television commercials or digital cheeses also won gold, silver and bronze of its Kiel, Wisconsin, facility. The con- campaigns utilized across various online medals at those two competitions. struction project will add 41,500 square platforms, Young says. At this spring’s World Championship feet of production and warehousing Sargento Foods received a number Cheese Contest, Sartori’s Espresso Bel- space to the existing facility. of company awards this past year, in- laVitano and Limited Edition Pastorale In addition to the new space, 7,000 cluding being named as one of the top Blend won golds in their respective square feet will be remodeled. Construc- workplaces for the eighth consecutive classes and also were selected in a fi nal tion began this spring and is anticipated year by the Milwaukee Journal Senti- judging round among 20 cheeses. Sartori to wrap up by the end of 2018, the nel, a Nielsen Breakthrough Innovation Reserve Extra-Aged Asiago, Black Pep- company says. Award for Balanced Breaks Snacks and a per BellaVitano and Merlot BellaVitano “We are proud to once again be grow- Jack In the Box Food Safety and Regula- earned silver medals in the competition. ing in Kiel. This project will support our tory Compliance Award, among others. Sartori Co. Over the past year, Sartori unveiled commitment to producing safe, quality Sargento Foods also gives back to Plymouth, Wisconsin new packaging for its Classic Line products for our customers and consum- the community. While not the largest and repositioned a consumer favorite, ers,” says Louie Gentine, CEO and third company in Sheboygan County, Sargento Key executives: Jim Sartori, CEO; MontAmoré, as an artisan Cheddar. generation owner of Sargento. “We keep had the largest United Way campaign, Jeff Schwager, pres.; Blair Wilson, VP, MontAmoré Cheddar is Sartori’s artisan, every family in mind when making our Young says. marketing Italian take on traditional cheese. The products, including every member of “Between employee giving and the Cheese plants: Plymouth, Wis. white bricks combine the creamy, fruity the Sargento family, our employees.” company match, we donated $1 mil- (main) (Parmesan, Asiago, Fontina, hints of Cheddar with rich, nutty notes Sargento has incrementally added lion to the United Way of Sheboygan Romano, MontAmoré); Plymouth, Wis. Turn to KEY PLAYERS, page 53 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]) June 8, 2018 — CHEESE MARKET NEWS® 53

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS family business founded in 1958 by Jean World Championship Cheese Contest everyone experience our best in class Noel Bongrain. In the United States it in March. The excitement reached cheese,” says Dominique Huth, CEO, Continued from page 52 operates as Savencia Cheese USA LLC. fever-pitch, however, when the cheese Savencia Cheese USA. The group’s motto is “leading the was named World Champion. While the most notable, World of Parmesan. way to better food,” and that was evi- Esquirrou is typically aged for six Champion wasn’t Savencia’s only “Both moves — redesigning the dent at this year’s World Championship months and underneath its amber award at the contest. Etorki Reserve, Classic Line and positioning Mon- Cheese Contest. rind lies a rich ivory cheese with nutty a hard sheep’s milk cheese aged up to tAmoré in the Cheddar category — give It’s been an exciting year for notes and a toasted wheat aroma. It is a three months and also imported from Sartori Cheese a strategic edge,” Rip- Savencia Cheese USA LLC, which has PDO Cheese, Protected Denomination France, placed fi rst in its class as well. pinger says. undergone a transition in the past few of Origin, made traditionally and fol- Both Esquirrou and Etorki Reserve The nationally-distributed Classic years to streamline operations and lowing strict process. Cheese connois- are part of the company’s new Roland Line includes Sartori Classic Parmesan, bring all of its parent company cheese seurs traditionally pair it with cherry Barthélemy Signature Collection of Classic Fontina, Classic Romano and imports in-house. preserves, says Sebastien Lehembre, eight “haute fromagerie” cheeses Classic Asiago. Items can be purchased Company executives were excited senior brand manager. introduced last summer. as wheels, wedges, deli bags and deli when Esquirrou, a sheep’s milk cheese “This is an exciting moment for the An Ambassador of the French cups. made in France and imported by Saven- cheese world, and we are thrilled that Patrimony of Cheese and respected Meanwhile, as in years past, Sartori cia Cheese USA, won fi rst in its class Esquirrou is the fi rst French cheese throughout the world for his culinary Co. is honored to be in a position to give and was selected as one of the top 20 recognized for its exquisite texture, knowledge, Barthélemy curated the back to the community, Rippinger notes. cheeses among 3,402 entries in the taste and fl avor and are eager to have Turn to KEY PLAYERS, page 54 a The company has partnerships with both the Milwaukee Admirals hockey or- ganization and the Milwaukee Brewers Radio Network to support the Midwest Athletes Against Childhood Cancer Fund. In addition, since the 2011 NFL football season, Sartori has teamed up with the Green Bay Packers and kicker Mason Crosby to support Make-A-Wish Wisconsin. Sartori donates $1,000 for each regular-season and $1,500 for each post-season completed fi eld goal, which has totaled almost $215,000 over the past six seasons. In the year ahead, Rippinger says Sartori Co. will continue to act as an industry innovator and bring consumer- trusted, artisan-crafted cheese to the market. “With Sartori Cheese available nationwide and in more than 40 coun- tries, brand awareness has been and will continue to be a major marketing focus,” she adds. “Our mission is to make the best cheese in the world,” adds Jim Sartori, CEO. “Until we reach that point, we’ll keep pushing ourselves.”

Savencia Cheese USA LLC New Holland, Pennsylvania

Ownership: Savencia Fromage & Dairy, France Key executives: Dominique Huth, pres. & CEO; Luis Ramos, CFO; Ronan Loec, chief information offi cer; Emma Hofer-Louis,VP, retail sales; David Is- senberg, VP, industrial sales; Mikhail Chapnick, VP, marketing Cheese plants: New Holland, Pa. (spreadable cheese); City of Industry, Calif. (cream cheese); Lena, Ill. (soft ripened cheese & goat cheese) Percentage of sales from cheese: 100% Websites: www.savencia-fromage- dairy.com/en/, www.Alouettecheese. com, www.Chavrie.com, www.dorothys cheese.com A look inside: France-based Group Savencia has two divisions: Savencia Fromage & Dairy and Savencia Gour- met, which is an umbrella for delica- tessen, seafood and chocolate. It is a 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]) 54 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS a minimum. The cheeses are avail- Estimated annual sales: $5 billion Website: www.schumancheese.com able nationwide. Savencia received Website: www.schreiberfoods.com A look inside: Following the Continued from page 53 the 2018 New Product sofi Award A look inside: Schreiber Foods is launch of its Alpine collection under for Dorothy’s Comeback Cow in the a global, employee-owned business the Yellow Door Creamery brand in new collection to bring premium, Cheese, Cow Milk category from the headquartered in Green Bay, Wiscon- 2017, Schuman Cheese has received specialty cheeses from artisanal chee- Specialty Food Association in April. sin. With annual sales of more than recognition for the line in several semakers, farms and small cheese The company’s core products such $5 billion, it is one of the largest dairy esteemed industry competitions this shops across France to the United as Alouette, Chavrie, Ile de France, companies in the world. past year. States for the first time. St. Andre and St. Agur also continue Schreiber sells its products — The Alpine line is inspired by com- The company’s domestic cheese to be a strong focus for the company’s which include cream cheese, natural plex, extraordinary flavors of cheese also performed well in the compe- overall strategy, Lehembre says. cheese, process cheese and yogurt from the Swiss Alps and hand-crafted tition. Cream cheese made at the “We are rolling out new websites — to leading retailers, restaurants, in Wisconsin from cow’s milk sourced company’s New Holland, Pennsylva- and social media platforms to further distributors and food manufacturers from nearby family farms, says Ilana nia, plant, placed second in its class communicate about our brands to our around the globe. Fischer, executive vice president of and Alouette Creme de Brie, also end consumers,” he adds. Schreiber has more than 7,000 innovation and strategy, Schuman produced at New Holland, placed Another key marketing event for employees, with manufacturing and Cheese. Varieties in the Alpine col- third in its class. the year was participation in Harlem distribution facilities in the United lection include Valis, inspired by Savencia Cheese USA also has in- Eat Up, targeting foodies in the New States, Austria, Brazil, Bulgaria, Czech Raclette and offering a slightly sweet, troduced new domestically-produced York City area. For the first time, Republic, Germany, India, Mexico, nutty taste and creamy texture; cheeses. A large marketing push is the company also is a sponsor of this Portugal, Slovakia and Spain. Monteau, inspired by Abondance and going into the new Dorothy brand, summer’s American Cheese Society In November 2017, Schreiber in- featuring a balance of fruit flavor and released earlier this year. conference in Pittsburgh. tegrated three new locations into its taste; and Altu, inspired by Gruyere The artisan line of domestically- global platform: Clery le Petit, France, and featuring a complexity of aroma produced cheese is named after Bar le Duc, France, and Maredsous, and flavor. Dorothy Demeter, the previous owner Belgium. Altu won a gold medal at last of the company’s Lena, Illinois, plant, Meanwhile, at this spring’s World year’s International Cheese Awards, which is known throughout the indus- Championship Cheese Contest, Sch- while Valis won a bronze in the 2017 try as Kolb-Lena. Demeter was the reiber Foods received a fi rst-place American Cheese Society (ACS) first woman to earn a degree in dairy award for Hazelnut Cream Cheese and competition. Meanwhile, Monteau science from Iowa State University in Schreiber Foods Inc. third-place awards for Whipped Cream not only won a first-place award in its 1953, and she and her husband Jim Green Bay, Wisconsin Cheese and Strawberry Cream Cheese, class at the 2017 Wisconsin State Fair Demeter were pioneers in cheese- all made at the company’s Product Cheese and Butter Contest, but the making techniques. Key executives: Mike Haddad, pres. Lifecycle and Strategies facility in product garnered Schuman Cheese’s The new brand includes two & CEO; Larry Ferguson, chairman of Green Bay. Lake Country Dairy Team the title of cheeses, “Comeback Cow” and “Keep the board; Rob Byrne, VP, industry & At last fall’s World Dairy Expo Grand Master Cheese Maker of the Dreaming.” The cheeses come in regulatory affairs Championship Dairy Product Contest, entire competition. Monteau also delicate 7-ounce floweret shapes Dairy plants: Tempe, Ariz.; Fuller- Schreiber Foods received gold medals won a silver at the International inspired by the freshly sprung flowers ton, Calif.; Carthage, Mo. (2); Monett, for its Garden Vegetable Cream Cheese Cheese Awards and a bronze at the in the nearby Apple River Canyon that Mo.; Mt. Vernon, Mo.; Shippensburg, Spread, Whole Milk Plain Greek Yogurt, ACS contest. Dorothy Demeter loved, according Pa.; Stephenville, Texas; Logan, Utah; Non-Fat Greek Black Cherry Yogurt Schuman Cheese’s Montforte Bleu to Lehembre. They are made with Smithfield, Utah; Green Bay, Wis.; and Chipotle MAIO; and silver medals also won a gold medal at the Inter- Savencia’s proprietary cultures with Richland Center, Wis. (2); West Bend, for its Plain Whipped Cream Cheese national Cheese Awards last year. rbST-free milk that is from local farms Wis.; Austria; Brazil; Bulgaria; Czech Spread and Chive and Onion Cream The brand, which includes Montforte surrounding the plant. Respecting Republic; Germany (2); India (2); Cheese Spread. Gorgonzola, recently underwent a traditional styles and processes, the Mexico; Portugal; Slovakia; Spain (3); refresh and now is available in a retail company is keeping machination to France (2); Belgium offering in both wedge and crumble formats, the company notes. Meanwhile, Schuman Cheese’s Cello Whisps continue to have signifi- cant growth and availability through several new retailers, Fischer says. The line has expanded to new flavors Schuman Cheese including Asiago Pepper Jack, Ba- Fairfi eld, New Jersey con BBQ Cheddar and Tomato Basil Parmesan. Key executives: Neal Schuman, CEO; “We have seen great success with Ellen Schum, COO; Larry Schaefer, CFO; a focus on social media influencers, Christophe Megevand, exec. VP,/head particularly with Whisps,” Fischer cheesemaker; Ilana Fischer, exec. VP, says. “Building a rapport and shar- innovation & strategy; Jim Low, exec. ing our products with influencers VP, sales, marketing & customer service has helped us gain brand advocates Cheese plants: Green Bay, Wis. (Bleu, that have a large following on social Gorgonzola); Fairfi eld, N.J. (cut & wrap media. Our plan is to continue to tap wedges, shredded/grated cups, jars, into these advocates and broaden our cheese boards); Elgin, Ill. (shredded/ reach through digital advertising.” grated bags, party trays, slices, Cello In the coming year, Fischer says Whisps); Fall Creek, Wis. (slices); Lake Schuman Cheese is looking to drive Country Dairy, Turtle Lake, Wis. (Cello, awareness of its flagship Cello brand Yellow Door Creamery, Parmesan, Ro- with a focus on bringing the brand mano, Asiago, Mascarpone, specialty story to life in various touch points cheeses); Montfort Creamery, Montfort, that reach its core consumers, includ- Wis. (Bleu, Gorgonzola) ing events and continued outreach to Percentage of sales from cheese: social influencers. 100% Cello brand cheeses continue to Market segments for cheese: Tar- emerge as award-winners in competi- geted channels are retail & club, food- tions as well. Cello Organic Copper service & ingredients For more information please visit www.powder-solutions.com Turn to KEY PLAYERS, page 55 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]) June 8, 2018 — CHEESE MARKET NEWS® 55

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS across multiple channels for both crispy cheese snacks. Previously Cheese says. Whisps are available to Schuman Cheese’s domestically- available in 2.12-ounce resealable both retail and foodservice markets. Continued from page 54 produced and imported brands, the pouches, Cello Whisps now are also The company also is offering new company says. The agency also will available in 0.63-ounce individual varieties of its Hand Rubbed Fontina Kettle Parmesan earned a gold medal support the business-to-business serving sizes. under the Yellow Door Creamery at the ACS competition, while Fontal marketing efforts of Schuman Cheese Schuman Cheese introduced the brand, including Mayan Cocoa & Cof- earned a silver and Artisan Parmesan at the corporate level. new size as well as its latest flavors fee and Dijon Herb. Schuman Cheese and Hand Crafted Asiago each won In 2018, Schuman Cheese is taking of Cello Whisps in March at Natural also plans to continue to expand its a bronze. At last summer’s World advantage of the steady trend of on- Products Expo West in Anaheim, Whisps line as well as its specialty Dairy Expo (WDE) Championship the-go snack cheeses with the launch California. New Bacon BBQ Cheddar cheese portfolio, Fischer says. Dairy Product Contest, Cello Rich of Cello Grab & Go. The company is Whisps feature baked sharp Cello “Our core purpose is always to & Creamy Mascarpone earned both offering Cello Aged Parmesan, Dutch Cheddar and smoky bacon barbecue enhance everyday eating experiences second- and third-place awards. Gouda, Creamy Fontina and Sharp spices. A blend of tomato and basil with the highest-quality cheeses. We Schuman Cheese’s Yellow Door Cheddar in individual, snack-size spices are paired with Cello’s award- never stray from that,” Fischer says. Creamery Belloux also won a second- packages. winning Parmesan for new Tomato “Each year, we select different initia- place award at the WDE contest, and Schuman Cheese this year also Basil Parmesan Whisps, which can tives and products that we believe its Hand Rubbed Fontina (Tuscan) debuted new single-serve packag- be enjoyed as a snack or lend flavor will help us fulfill this core purpose.” ing for its Cello Whisps bite-sized atop a salad or pasta dish, Schuman and Hand Rubbed Fontina (Berga- Turn to KEY PLAYERS, page 56 a mot) each earned a silver medal at the ACS competition and Interna- tional Cheese Awards, respectively. At this spring’s World Champi- onship Cheese Contest, Schuman Cheese’s Cello Hand Crafted Asiago Wheel won a gold medal, while Cello Fontal and Cello Artisan Reserve Parmesan Wheel won silver medals, and Cello Extra Aged Asiago Wheel and Cello Organic Copper Kettle Parmesan won bronze medals in their respective classes. In addi- tion, Yellow Door Creamery Tuscan Rubbed Fontal and Bergamot Hibis- cus Rubbed Fontal won silver and bronze medals, respectively. Schuman Cheese also sources pre- mium cheeses from abroad, including its line of flavored Spanish goat logs from El Pastor and crumbled Feta from Greece’s Dodoni. Last fall, the company partnered with German company Bergader Privatkäserei, which is recognized globally for more than 100 years of experience in Bavarian cheese. The partnership expanded availability to Bergader’s range of cheeses includ- ing Bavaria Blu, the original triple crème blue soft cheese hybrid; Edel- pilz, a German alpine blue cheese; and a range of Bavarian soft cheeses. Fischer says Schuman’s Cheese’s industry success largely can be attrib- uted to its wide variety of products and incredibly active innovation team. “Between expanding our existing portfolio and ongoing new product launches, we are keeping ourselves interesting and up-to-date with mar- ket trends,” Fischer says. “We are also very responsive to our customers, working closely with them to land on the best products for the market, and we have a fantastic team across our plants and offices, bringing us unique and varied perspectives, experiences and expertise.” Earlier this year, Schuman Cheese named Partners + Napier its adver- tising agency of record following a competitive RFP process. As a fully integrated agency with deep experience in the food category, Partners + Napier will plan brand strategy and activations targeting consumers and trade audiences 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]) 56 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS ment; Bill Stocker, head cheesemaker Market segments for cheese: 70% were dramatically higher than a year & plant mgr. direct store delivery retail; 29% food- earlier, Stocker says, noting that Continued from page 55 Cheese plant: Shullsburg, Wis. service; 1% ingredients strong online sales have continued (Colby block, Colby longhorn, Monterey Percentage of products exported: into the new year. Jack, Pepper Jack, Cheddar, Cheddar less than 1% The company has pulled back on curd, Colby Jack block & longhorn, Website: www.shullsburgcreamery.com television and radio advertising, and specialty natural-flavored cheeses, A look inside: This past year, plans to keep its marketing more at custom creations for specifi c custom- Shullsburg Creamery has spent a the direct consumer and store levels, ers); Packaging operation, Shullsburg, great deal of time marketing its prod- Stocker says. Wis. (cutting & wrapping all cheese ucts — with good results, says Scott As the retail segment realigns, Shullsburg Creamery styles, fresh Cheddar curd packaging, Stocker, CEO. the company has responded by hir- Shullsburg, Wisconsin private label) The company has spent more ing retail veteran Tim Fink as vice Estimated annual cheese produced: time marketing its products online, president of new business develop- Ownership: Mid-West Dairymen’s 3 million lbs. expanding its social media marketing ment to drive new sales into national/ Co., Rockford, Ill. Estimated annual cheese marketed: and directly generating more con- international markets. Fink recently Key executives: Scott Stocker, CEO; 13 million lbs. sumer interest throughout the nation. worked with Niemann’s Food Stores Dennis Tonak, pres.; Andrew Luke, exec. Estimated 2017 sales: $38 million This has led to more purchases from and Price Chopper in New York. Join- VP; Brian Jones, chief operations offi - Projected 2018 sales: $38 million the company’s cheese store website, ing the Shullsburg team has been a cer; Tim Fink, VP, new business develop- Percentage of sales from cheese: 99% and sales of gift boxes in December “return home” for Fink, who was sales manager for Shullsburg Creamery 12 years ago, Stocker says. The company also is partnering with celebrity chef Ace Champion to promote Shullsburg Creamery cheeses. To keep pace with changing con- sumer needs, Stocker says Shullsburg Creamery is working on rotating its available artisan specialty cheese. “Consumers like something, and then their interest wanes. They want what’s next, so we come up with new stuff,” Stocker says. The company’s 7,800-square-foot factory now has a “ mini” factory im- bedded within for new item develop- ment, Stocker says, and the company has been experimenting with new flavors. Shullsburg Creamery has created a new Bourbon Barrel Smoked Cracked Black Pepper Cheddar. It also has de- veloped other flavors including Maple Bacon Cheddar, Sriracha Cheddar and Tomato & Basil Cheddar, Stocker says. In addition, the company has cre- ated “Union Jack,” a Monterey Jack with Blue cheese. Stocker describes it as a drier Jack with blue cheese crumbles in it. The name is derived from the blue uniforms Union soldiers wore during the Civil War as the re- gion contributed heavily to the war with lead (bullets) and men/women, Stocker says. The company also has developed “Union Black Jack,” which adds black cracked pepper to the mix. “They’re really fun cheeses,” Stocker says. Consumers want new and differ- ent but they also like tried and true traditional cheeses when they are of the highest quality, Stocker says. Specialists in Natural Cheese Since 1934 Mild Brick cheese has proved espe- cially popular as of late. Shullsburg • Complete Retail Cheese Programs • Refrigeration & Distribution Creamery continues to enjoy a 40-year relationship with Silver Lewis Cheese • Display Case Management • Retail Signature Brands Factory, Monticello, Wisconsin, which • Award Winning Service & Quality • Food Service & Export supplies its Brick cheese, Stocker says. Sales of Cheddar curds also are Scott 1-800-533-9594Stocker • 800.533.9594 taking off, he adds. One hundred percent of the com- www.shullsburgcreamery.comwww.shullsburgcreamery.com pany’s production goes into branded product — either under the company’s

For more information please visit www.shullsburgcreamery.com Turn to KEY PLAYERS, page 57 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]) June 8, 2018 — CHEESE MARKET NEWS® 57

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS food comes from; how their academic American Cheese Society Judging and studies relate to food, the farm and Competition for the second time, in Continued from page 56 the environment; and the value of addition to first place in its category. teamwork and perseverance through Reading is a semi-soft washed own brand or private label. The com- hard work. Working in the aging room rind cheese modeled after Raclette. pany does not produce “commodity washing and turning cheese is one of It also is produced using raw Jersey surplus,” Stocker says. Coming into the activities students participate in cow’s milk and animal-based rennet. its 85th year of business, Shullsburg on the farm. Reading is a terroir-driven cheese Tillamook County Creamery Creamery offers consumers a “time- In 2013, FCKF entered into part- with a creamy texture and nutty, Association less” presence in the marketplace, nership with two local Vermont dairies grassy undertones. It is aged at least Tillamook, Oregon Stocker says, offering a “taste of old- for additional sources of fluid milk. three months and is suited ideally fashioned goodness.” This milk, along with the milk pro- for melting. Key executives: Patrick Criteser, Stocker notes his brother Bill duced by Spring Brook Farm’s Jersey Reading took fi rst place in its cat- pres., CEO; Mike Bever, VP, operations; Stocker, head cheesemaker and plant cows, is used to produce most of the egory at the American Cheese Society’s David Booth, VP, sales; Linda Pearce, manager, designed an environmental- SBFC cheeses. competition this past year. CFO; Joe Prewett, VP, categories; John ly-friendly cheese factory. In addition, SBFC strives to provide stability The fourth cheese made under the Russell, VP, marketing; Shannon Lou- all of the Creamery’s owners, 120 fam- and sustainability to the operations SBFC name is Ashbrook, which is in- renzo, chairman of the board; Casey ily farms comprising Mid-West Dairy- of these Vermont family dairies by spired by French Morbier. Aged three Allen, vice chairman of the board men’s Co., have signed an agreement paying them a fixed price for their months, it has a natural washed rind Cheese plants: Tillamook County to not use rBGH. milk, removing them from the com- with a layer of ash running through the Creamery Association, Tillamook, Ore. The company’s retail packages modity market and uncertainty that center of the paste. It exhibits damp, (Cheddar varieties include: Medium, are being updated and will continue can come with fluctuating milk prices. dark cellar notes with a mild funkiness Sharp, Special Reserve Extra Sharp, to feature the Wisconsin Pride logo. In exchange, the partner dairies agree on the rind that gives way to a paste Medium White, Sharp White, Vintage “The Wisconsin cheese category to produce milk to SBFC’s standards, that is milky and sweet, SBFC says. Extra Sharp White, 3-year Vintage Extra is something that still appeals to including no chemical fertilizers on In addition to these cheeses, Sharp White, smoked, reduced fat & consumers,” he says. the pastures, no fermented feed and SBFC also produces Tubby cheese in kosher. Other products: ice cream, whey, Shullsburg Creamery is in the the production of dry hay to feed cows partnership with Crown Finish Caves packaging); Columbia River Processing process of installing a new custom when they are not on pasture. in Brooklyn, New York, and Project X Inc., Boardman, Ore. (Medium & Sharp curd packaging machine, which will SBFC produces four types of cheese cheese with Murray’s Cheese in New Cheddar, Monterey Jack, Colby, Colby significantly reduce labor costs. at its facility in Reading, Vermont. York City. Both cheese are made in Jack, Pepper Jack, Hot Habanero Jack); The machine is able to complete 30 Tarentaise is a semi-firm, Alpine-style Vermont then shipped to the respective Columbia River Technologies LLC, packages a minute, Stocker says. The cheese made from raw Jersey cow’s customer for maturation. Boardman, Ore., JV with R.D. Offutt Co. company also installed new mini deli milk. It is produced using traditional SBFC’s marketing strategy involves and Fonterra (WPC-80, lactose) horn presses this past year. animal-based rennet and has a natu- investing largely in cheese professional Website: www.tillamook.com ral washed rind. Aged at least nine and customer-facing education events, A look inside: Tillamook County months, the flavor profile is depen- including cheese festivals across the Creamery Association (TCCA), a coop- dent on the season, from nutty and United States (i.e. Vermont, Atlanta, erative owned by nearly 100 farmers, has savory in winter to bright and floral Cincinnati, Oregon, etc.), Institute de been building a new visitor center that in summer. Fromage seminars with Gourmet Foods is set to open this summer. After more SBFC selects the superior Taren- International and Counter Culture than 60 years of welcoming visitors from taise wheels, approximately 5 percent events organized by Culture magazine. all over the country, TCCA needed a new Spring Brook Farm Cheese of annual production, for additional In 2018, SBFC is planning a brand facility to serve the more than 1 million LLC aging. These wheels become Taren- refresh. The company is updating people who visit its site each year. Reading, Vermont taise Reserve, which is aged at least its logo and printed marketing and “The new facility will serve as a 18 months. is launching a new website with e- showpiece for the Tillamook brand, Ownership: Farms for City Kids In 2017, SBFC’s Tarentaise Reserve commerce capability and social media products and farming heritage,” says Foundation won the Best in Show award at the presence. Key executives: Jeremy Stephenson, Turn to KEY PLAYERS, page 58 a dir., cheese program Cheese plants: Reading, Vt. (Taren- taise, Tarentaise Reserve, Reading, Ashbrook) Estimated annual cheese produced: Take Our Advice 245,000 lbs. Estimated annual cheese marketed: When It Comes 225,000 lbs. Estimated 2017 sales: $1.9 million To Dairy Equipment! Projected 2018 sales: $2 million Percentage of sales from cheese: 100% Please call today for a custom quote: (608) 358-3331 Website: www.sbfcheese.com A look inside: Spring Brook Farm Finding dependable suppliers and selecting the best equipment to begin and/or Cheese LLC (SBFC) is a part of improve your cheese operations can be overwhelming and affect your ROI. Todd M. Martin the Farms for City Kids Foundation That’s where Dairy Equipment Advisors’ CSE, Chief Advisor (FCKF), an educational nonprofit 45 years of experience can make a difference! organization founded in 1993. Offering… The overarching mission of the farm • Advice and recommendations on the best type of equipment is to provide a safe working environ- to fit your needs • Full knowledge of the availability, reliability, effectiveness Dairy Equipment Advisors LLC ment and an extraordinary educational and performance of the latest technology and innovations 5258 Summer Ridge Drive setting for the 700-plus school children available within the industry save you time and money Madison, WI 53704 who spend a week at a time on the • Precise project implementation guidance from start to finish 608.358.3331 farm in classroom-sized groups from • You, our client, are the sole focus of our established relationships [email protected] from across the cheese/dairy industry www.dairyequipmentadvisors.com spring to fall. FCKF engages students in an ag- From product planning to engineering, welding, production, operations, ricultural curriculum with the aim installations and customer service, we understand every detail of improving of teaching them the importance of your ROI and finding you the right equipment for your project. agriculture and being good stewards of the environment. They learn where For more information please visit www.dairyequipmentadvisors.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]) 58 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS and Aged Cheddar. Tillamook Sauce ice cream, along with two seasonal dar won gold at the 2017 International Starters are 6.5-ounce kits that include fl avors, Jam-Packed Sugar Cookies and Cheese Awards. At the National Milk Continued from page 57 real Tillamook Farmstyle-cut shredded Waffl e Cone Swirl. To its special batch Producers Federation Championship cheese and a sachet of seasoning and ice creams, TCCA has added Pendleton Cheese Contest, Tillamook took home Chandra Allen, TCCA corporate com- starch blend. When cooked on the stove Whisky & Maple and Sea Salt & Hon- fi rst place for both its Sharp White munications coordinator. with one cup of 2 percent milk, the Sauce eycomb Toffee. Lastly, the creamery Cheddar and its Monterey Jack. For the fi rst time in decades, TCCA Starters produce a sauce in minutes. introduced Tillamook Mudslide to its has created a new variety of Cheddar. “We are excited to roll out our new ice cream sandwich offerings. Cape Meares Cheddar is an English- Sauce Starters. Not only are they deli- To its whole milk Greek yogurt fl a- style Cheddar named after the historic cious and easy to make, but also they vors, TCCA has added Stumptown Cold Cape Meares lighthouse on the Oregon are versatile. They can be used as Brew Coffee and Coconut. The coopera- coast, located a few miles west of Til- sauces, dips or even the foundation for tive also updated 2 percent Farmstyle lamook Creamery. The new cheese has a another recipe, like soup or casserole,” Greek yogurt line with Berry Patch and slightly sweet fl avor and creamy texture, Allen says. Pineapple fl avors. the cooperative says, and it is available Other new additions from TCCA In the last year, TCCA has continued Trugman-Nash LLC in 7-ounce and 12-ounce loaves. include new fl avors of ice cream and its award-winning tradition. At the Millburn, New Jersey TCCA also is launching a new line yogurt. TCCA has added Maple Buttered 2017 American Cheese Society contest, of Sauce Starters in four fl avors: Three Pancake and Peanut Butter & Jelly to Tillamook’s 4-year White Extra Sharp Key executives: Ken Meyers, pres. Cheese, Spicy Queso, Creamy Alfredo its regular line of 56-ounce premium Cheddar placed fi rst, and its Mild Ched- & CEO; David Raff, VP; Richard Deiber, national sales mgr. Estimated 2017 sales: $20 million Projected 2018 sales: $30 million Percentage of sales from cheese: 98% Market segments for cheese: 90% retail; 5% foodservice; 5% ingredients Website: www.oldcroccheese.com A look inside: Trugman-Nash LLC is the importer and distributor of the Australian brand Old Croc Cheese. Trugman-Nash has been importing Australian cheese since 1948, but the company did not market its Cheddar as a consumer-branded product in the United States until 2012. Since then, Trugman-Nash has built the Australian cheese retail market from the ground up. Now, Old Croc Cheese is available in more than 19,000 grocery stores nationwide. Thanks to its marketing efforts, as well as positive consumer response, Trugman-Nash has shown the U.S. cheese market what European and Japa- nese markets have known for years: that Australian cheese is a premium import product, says Ken Meyers, president of Trugman-Nash. Meyers says consumers want quality sharp Cheddars. This insight plays into Old Croc’s playful tagline: “Careful. It bites!” Combined with a recognizable crocodile logo, the Old Croc brand is designed to appeal to customers and create a unique experience of Austra- lian Cheddar. The fl avor of Old Croc Cheddar is created by the milk of grass-fed Aus- tralian cows. The pastures from which the cows graze are nurtured by the high rainfall and fertile soil that is distinct to the Land Down Under. Australia is home to fl ora and fauna that are seen nowhere else in the world because of its geographic isolation, and this envi- ronment is conducive to dairy farming. The Australian dairy industry is known for the quality and safety of its products, Meyers says, in part because the use of added hormones is prohibited. All of Old Croc’s cheeses are rbST-free, as well as non-GMO. In the past year, Trugman-Nash has had success particularly with Old Croc Bacon & Jalapeño and Old Croc Roasted Garlic & Herb Flavored Turn to KEY PLAYERS, page 59 a For more information please visit www.oldcroccheese.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]) June 8, 2018 — CHEESE MARKET NEWS® 59

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS offers both branded and private label Kramer also expects international marketplace is consumers demanding products. Whitehall also does business in customers to be an important growth cleaner label products with short ingre- Continued from page 58 the foodservice arena, and Karl Kramer, area for Whitehall. The company cur- dient lists containing pronounceable president and CEO, sees this area as one rently exports to 28 countries around the ingredients. In response, Whitehall Cheddar cheeses, which are sold in of signifi cant potential growth. world, and Kramer sees an “excellent Specialties has introduced clean-label 6-ounce blocks nationwide, as well Kramer notes that because the opportunity” to expand product offer- Parmesan and Romano and also is com- as Old Croc Grand Reserve Cheddar, company works in non-standard of ings in these well-established areas mercializing clean-label Mozzarella and sold in 16-ounce chunks nationwide, identity (non-SOI) cheeses, it has the as well as reach new markets in other Provolone products. Other areas the Meyers says. ability to create products where key regions of the world. company has identifi ed as high growth Other Old Croc fl avored Cheddar functional traits such as melt, stretch, In 2016, Whitehall acquired a plant opportunities include organic, rbST- varieties include Horseradish and texture and other characteristics can located in Slippery Rock, Pennsylvania, free, non-GMO, plant-based/vegan, Chipotle & Onion. Meyers says that be customized to meet the needs of a to better serve its East Coast customers halal and kosher. Trugman-Nash will be working on an specifi c application. and increase capacity companywide. All In addition, Whitehall Specialties extension of the Old Croc fl avor line in “Our slice-on-slice products, given four Whitehall facilities are SQF Level will continue to focus on its “zero” brand the next year. their convenience, improved functional- 3 certifi ed. which encompasses all of its better-for- The extension will include additions ity and attractive value proposition have “We will invest a substantial amount you product offerings. of fl avored varieties to Old Croc’s line of shown solid growth in the foodservice of R&D time on innovative new products “Since we manufacture non- Croc Bites, which are snack portions of area, an attractive and under-penetrat- this year,” Kramer says. standardized cheese products, we have Old Croc’s Sharp Cheddar. The cheese ed market for us.” He says an important trend in the Turn to KEY PLAYERS, page 60 a is aged for nine or more months before being packaged in individual portions of .75 ounces. The 90-calorie cheese snacks are available in 8-packs. “We are continually developing products that consumers are looking for, such as grass-fed cheeses, different package formats and interesting fl avors. We also are looking at new brands to place through our distribution system,” Meyer says. At the World Championship Cheese Contest in March, Old Croc Roasted Garlic and Herb Pasteurized Process Slices won best of class in its category, and Old Croc Horseradish Pasteurized Process Cheddar won second in the Pasteurized Process Cheese, Flavored category.

Whitehall Specialties Inc. Whitehall, Wisconsin

Key executives: Karl Kramer, pres. & CEO; Dan Groskreutz, CFO; Dave Kelsey, COO; Rick Hartman, dir., opera- A SLICE OF tions; Mark Kinning, dir., supply chain & procurement; Antonio Malaquias, dir., quality assurance; Debra Poirer, dir., fi nancial analytics & information INNOVATION. systems; Rhonda Noonan, dir., human resources; Carl Peterson, sr. mgr., R&D Cheese plants: Whitehall, Wis. (block, shred, dried & grated); White- Exceptional Value • Great Taste • Customized Performance • Improved Nutrition hall, Wis. (individually wrapped slice, slice on slice, loaf, block, Ricotta); Hillsboro, Wis. (specialty style cheeses, clean label, block); Slippery Rock, Pa. (dried & grated, block) Exceptional value with customized taste, performance Website: www.whitehall-specialties. and nutrition. Whitehall Specialties offers world-class com capabilities in developing non-standardized cheese A look inside: Whitehall Special- products to meet any requirement. ties Inc. offers customers a broad Delivering delicious cheese line of high-quality, high-value cheese products with improved nutrition. Looking for a new, innovative cheese product? products, natural and imitation cheese Try Whitehall Specialties. blends, cheese substitutes and imita- tion/analog cheeses. The company’s largest customer base is industrial customers, who use whitehall-specialties.com • 888-755-9900 Whitehall products as ingredients in a variety of fi nished food products. This is followed by retail, for which Whitehall For more information please visit www.whitehall-specialties.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]) 60 CHEESE MARKET NEWS® — June 8, 2018

Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS A look inside: Winona Foods Inc. recently opened a new 187,000-square- Continued from page 59 foot conversion and distribution facility in Howard, Wisconsin, which will ex- the ability to enhance products with pand the company’s footprint in slicing, value-added nutrients such as fi ber, chunking, cubing and shredding, as protein, calcium, and vitamins and min- well as its warehousing and distribu- erals. The fl exibility of non-SOI also al- tion capabilities. The new facility will lows us to reduce or remove ingredients add 120 new employees and take over to achieve a specifi c nutritional claim, and expand upon processing previously such as low sodium and reduced-fat done at Winona’s Kaukauna, Wisconsin, options,” Kramer says. facility, where operations are being phased out. “The focus with this facility is really to add to our product depth, especially into the specialty category,” says Bob Starkey, vice president, business de- velopment, Winona Foods Inc. “Of the 2,000 items we have at Winona, we’re constantly looking at that specialty category, but we didn’t have that space. It was 45,000 square feet, so it’s quite a Winona Foods Inc. jump to 187,000 square feet.” Green Bay, Wisconsin Some of the new products going into the new plant are imported cheeses Key executives: Terry Steinmann, from France, Italy and Greece, Starkey pres.; David Meyer, exec. VP; Carl Bu- says. Winona also will be working with chinger, CFO; Bob Starkey, VP, business smaller, more specifi c specialty produc- development; Jay Wistenberg, general ers in the United States in both retail mgr. and foodservice. Cheese plants: Green Bay, Wis. (shelf “We’re really looking at the state of stable process cheese; process cheese Wisconsin as a whole using this facility sauces in cups, fl exible fi lm/pouches as an extension for our partners to get & squeeze bottles; process cheese & their products into the market,” Starkey cream cheese spreads, portion control says. “It’s a little mix of everyone from to bulk; cold pack cheese; portion con- smaller guys to larger producers in the trol red sauces, icing); Howard, Wis. industry. It’s how they can get product to (cheese conversion, shredding, cubing customers most effi ciently while dealing processed & natural cheeses, slicing with products with limited shelf life. All processed & natural cheese, national of those can go into a better process There are better ways to cool your product. distribution, specialty cheese) through redistribution.” We’re here to help. With refrigeration experts in-house there’s no Estimated annual cheese produced: Winona also will be expanding its need for specialty consultants. We’ll help you integrate all your building systems in your next facility. 220 million lbs. Green Bay, Wisconsin, processing facil- Market segments for cheese: 10% ity this coming year, adding another 20 Explore our services: meadhunt.com/expertise/food retail; 55% foodservice; 35% ingredients jobs at that facility. Percentage of products exported: 5% “Our objective for 2018 really is the For more information please visit www.meadhunt.com/expertise/food Website: www.winonafoods.com sourcing of new team members with the talent required for working in a new facility,” Starkey says. Winona Knows Cheese. Winona Foods has introduced a Get to Know Winona. number of new products over the last year. In 2017, the company launched Cheese Tiles and Mini Sticks for retail under its Cheese Crafters line of natural cheeses. Both are designed for on-the- go snacking, offering bite-size pieces of Wisconsin cheese that can be used on party platters, cheese boards, in kids’ lunches or for offi ce snacking. They are available in Mild Cheddar, Colby Jack and Pepper Jack varieties. This year, Winona Foods launched new goat cheese spreads in two variet- ies: Garden Herb and Red Pepper and Garlic. Starkey says an expansion of this line is possible before the end of the year. “We’ve been working on these for two years,” Starkey says. “They will have a very short ingredient statement. We will be looking at a clean label, not a lot of Alejandro fi llers. We’re looking at goat cheese to Discover the Winona Foods’ family of brands, natural, specialty, Italian, and Cheese Crafters appeal to consumers’ palates, better-for- processed cheese varieties, plus our foodservice, industrial ingredients, retail, Della Terra you, and people who are lactose intoler- and co-packing portfolio, visit www.WinonaFoods.com Winona Reserve ant and can manage goat cheese better Socrates than cow’s milk cheese. We feel this is a category that’s extremely untapped.” For more information please visit www.winonafoods.com Turn to KEY PLAYERS, page 61 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]) June 8, 2018 — CHEESE MARKET NEWS® 61

Our Exclusive Annual Profile of Who’s Who in the Cheese Business

ness development manager and Greg products. Some of the company’s KEY PLAYERS Kunkle, a 30-year industry veteran, favorite new offerings include its Continued from page 60 western regional sales manager. In Apple Pie Cheddar, Bergenost with February this year, the company Caraway Seed and Scallions, Raw Winona Foods’ portion control added Michael Best as marketing Whole Milk Rinded Swiss and Bacon business continues to grow, Starkey manager and promoted Tammy Mc- and Tomato Swiss flavors, all of which adds, offering cheese sauces in cups Yancey’s Fancy Inc. Coy to national events and marketing will be available as wedges or wheels and fl exible fi lm pouches, as well as Corfu, New York support manager. later this year. line extensions in red sauces such as Yancey’s Fancy’s marketing strat- The company also is expanding its marinara, pizza sauce and salsas, and Key executives: Wayne Henry, egy has included event sponsorship. offerings to retailers to augment their other items like garlic butter and icing. pres. & CEO, Brian Bailey, VP, opera- It is the presenting sponsor of the grab-and-go deli operations. Four of “What we’ve identifi ed is a category,” tions & exec. master cheesemaker, Finger Lakes Wine Festival in Watkins Yancey’s Fancy’s more popular deli Starkey says of the portion-control Richard Cimini, VP, sales & marketing Glen, New York, and the cheese spon- loaves will be offered in stack packs, items. “We see it as continually growing, Cheese plants: 857 Main Rd., sor of the San Diego Wine Festival. two 1-pound stacks of pre-sliced not just in retail and foodservice, but Corfu, N.Y. (2) (Cheddar, Bergenost, The Neptune Festival in Virginia cheese. These include Buffalo Wing, all industries that produce on-the-go Chastinet, Gouda, Cheddar cheese Beach, Virginia, and others make Jalapeño Cayenne, Horseradish and items. We do have equipment capability curds); 8818 Brickhouse Corners up Yancey’s Fancy’s yearly event Steakhouse Onion. in Green Bay to produce all of those.” Rd., Corfu, N.Y. (flavored Cheddars, calendar. Additionally, Yancey’s Fancy plans Starkey says Winona Foods has Cheddar shreds, Cheddar slices, arti- For the past two years, the com- to release new snacking offerings expanded tremendously over the past san samplers, packaging operations, pany has been planning a significant including a 1.5-ounce grab-and- fi ve years, and it will continue to grow warehouse/distribution) expansion and is ready to begin car- go bag of natural Cheddar curds as it works to provide solutions for its Estimated annual cheese pro- rying out the expansion this spring. with a multi-unit master bag and customers. duced: more than 10 million lbs. Yancey’s Fancy is investing in excess 0.75-ounce grab-and-go sticks and “When you’re solutions-driven, Percentage of sales from cheese: 100% of $5 million in new equipment, bars to be available in Buffalo Wing, people come and say, ‘This isn’t work- Market segments for cheese: 85% including cheese vats and cheese Bacon Ranch, Smoked Gouda with ing for me’ — it might be logistics, the retail; 15% foodservice tables, which is expected to increase Bacon and Pepperoni and Cheddar actual product, an order or lead time. Website: www.yanceysfancy.com its natural cheese production and varieties. We don’t have a box that says, ‘this is A look inside: Yancey’s Fancy Inc. sales. The company anticipates At the World Championship Cheese our menu and what we have to offer.’ experienced a year of new people and doubling its natural cheese sales and Contest in March, Yancey’s Fancy was We’re able to look outside the warehouse new products in 2017. adding $15-20 million in economic awarded third place in two categories to consolidate closer to our customer With a strong emphasis on the growth to its community, McCoy says. for its Ghost Pepper Cheddar and base. We will grow our business and will company’s marketing team, Yancey’s In the last year, Yancey’s Fancy Pasteurized Process Cheddar with capture business internally.” Fancy named Jeff Pilarski its busi- has been developing new flavors and Jalapeños and Peppadews. CMN

2018 Key Players is an exclusive editorial reprint of Cheese Market News, a weekly newspaper published by Quarne Publishing LLC. All rights reserved; no part of Key Players may be reproduced, stored in a retrieval system or transmitted in any form or by any means, mechanical, photocopying, electronic recording or otherwise, without the prior written permission of Quarne Publishing LLC. For the sake of clarity and consistency, Cheese Market News has elected not to put registered or trademark symbols after any of the product names referred to in these profi les. Cheese Market News does not endorse the products of any advertiser and does not assume liability for errors or omissions. © Copyright 2018 by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562; Phone: (608) 831-6002; Fax: (608) 288-9093; email: [email protected]; website: www.cheesemarketnews.com.

Sources for plant and sales information: company reports, prior media coverage, press releases and interviews. NOTE: For the sake of clarity and consistency, Cheese Market News has elected not to put registered or trademark symbols after any of the product names referred to in these profi les and assumes no liability connected to this decision. Cheese Market News provides “Key Players” as a service to its readers. The publisher and editors do not assume liability for errors or omissions. Cheese Market News does not endorse the products of any advertiser.

More News, More Solutions, More Choices! Call Today: We take serious news, add in analysis, attention (608) 831-6002 to detail, passion and integrity to deliver the highest level of coverage and service in the cheese business!

www.cheesemarketnews.com For more information please visit www.yanceysfancy.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]) 62 CHEESE MARKET NEWS® — June 8, 2018 NEWS/BUSINESS World Health Organization aims to eliminate industrially-produced trans fats from all food GENEVA — The World Health Or- lease, noting that manufacturers often the elimination of trans fat and represent content of food products declined dra- ganization (WHO), the specialized use them as they have a longer shelf life a major victory in the global fi ght against matically and cardiovascular disease health agency of the United Nations, than other fats. Healthier alternatives cardiovascular disease.” deaths declined more quickly than in has released REPLACE, a step-by-step can be used that would not affect taste REPLACE provides six actions to comparable countries, WHO says. guide for the elimination of industrially- or cost of food, WHO adds. ensure elimination of industrially-pro- “New York City eliminated industri- produced trans-fatty acids from the “WHO calls on governments to use the duced trans fats from the food supply: ally-produced trans fat a decade ago, global food supply. REPLACE action package to eliminate • REview dietary sources of in- following Denmark’s lead,” says Dr. Tom Industrially-produced trans fats are industrially-produced trans-fatty acids dustrially-produced trans fats and the Frieden, president and CEO of Resolve contained in hardened vegetable fats, from the food supply,” says WHO Director- landscape for required policy change. to Save Lives, an initiative of Vital such as margarine and ghee, and are General Dr. Tedros Adhanom Ghebreyesus. • Promote the replacement of Strategies. “Trans fat is an unnecessary often present in snack food, baked foods “Implementing the six strategic actions in industrially-produced trans fats with toxic chemical that kills, and there’s no and fried foods, WHO says in a press re- the REPLACE package will help achieve healthier fats and oils. reason people around the world should • Legislate or enact regulatory ac- continue to be exposed.” tions to eliminate industrially-produced “Banning trans fats in New York Batch Ice Cream to expand across nation trans fats. City helped reduce the number of heart NEW BRAINTREE, Mass. — Batch future locations for carrying the Batch • Assess and monitor trans fats con- attacks without changing the taste or Ice Cream, a regional ice cream brand Ice Cream line. tent in the food supply and changes in cost of food, and eliminating their use that has appeared at farmers markets, Batch Ice Cream currently works trans fat consumption in the population. around the world can save millions of shops and supermarkets throughout with an ice cream manufacturing • Create awareness of the negative lives,” says WHO Global Ambassador for New England since 2009, has new own- establishment in Southeastern Massa- health impact of trans fats among policy Noncommunicable Diseases Michael R. ers with plans for expanding the brand chusetts to create the products to the makers, producers, suppliers and the Bloomberg, a three-term mayor of New across the nation. owners’ specifi cations. LeRiche says public. York city and the founder of Bloomberg Dave and Deb LeRiche, a husband- that as the product expands nationally, • Enforce compliance of policies Philanthropies. and-wife team from New Braintree, they may utilize an additional facility and regulations. Elimination of industrially-produced Massachusetts, are the new owners of elsewhere in the United States. In Denmark, the fi rst country to trans fats from the global food supply Batch Ice Cream. They have purchased Another item atop the news owners’ mandate restrictions on industrially- has been identifi ed as one of the priority the business from founders Susie Par- “to do” list is to work to develop addi- produced trans fats, the trans fat targets of WHO’s strategic plan. CMN ish and Veronica Janssens of Boston, tional fl avors. Current fl avors include effective May 7. Carmelized Banana & Walnuts, Salted Land O’Lakes accepting Dairy Accelerator “We are excited about the tremen- Caramel, Ginger, Mocha Chip, Vanilla dous potential of Batch Ice Cream,” Bean, Dark Chocolate, Mexican Chili program applications; deadline is June 29 says Dave LeRiche. and Roasted Almonds. “The company founders did a great Each fl avor of Batch ice cream is ARDEN HILLS, Minn. — Land of creativity and agility in innovation job building the Batch brand. We have crafted without the use of gums, sta- O’Lakes Inc. now is accepting applica- today,” says Raquel Melo, vice presi- such a strong foundation to build upon,” bilizers, artifi cial fl avors and colors or tions for the second year of its Dairy dent of innovation and new business adds Deb LeRiche. corn syrup. Deb and Dave LeRiche have Accelerator program, which provides development, Land O’Lakes Inc. Dave LeRiche, who has a background committed to continue the founders’ support and mentorship to dairy entre- The Land O’Lakes Dairy Accelerator in the food services industry, said dream of ice cream made with local, preneurs. is looking for U.S.-based entrepreneurs that he and Deb plan to expand the free-trade and minimal ingredients. “The inaugural Land O’Lakes Dairy passionate about moving their compa- company’s reach by bringing on addi- Terms of the sale have not been Accelerator was a tremendous success nies to the next level. The company must tional distributors for stronger market disclosed. Bob Karlis, principal at Cabot in our eyes. We were thrilled to share utilize dairy as a primary ingredient but penetration and geographic expansion. Business Brokers in Hingham, Mas- our knowledge and expertise with the can use any aspect of dairy including — They will meet with and work with the sachusetts, handled the transaction. fi ve participating companies and, in but not limited to — yogurt, cheese, whey company’s current distributors, as well For more information, vis- turn, learned equally as much from or other milk-based proteins or ingre- as with the management of current and it www.batchicecream.com. CMN them, especially about the importance dients. However, it’s highly encouraged that new innovations not focus on butter. Select participants will receive a $25,000 stipend to attend and contribute Dairy Hedging Expertise to the three-month accelerator program in the Minneapolis-St. Paul metro area. Dedicated to providing high-quality education, market analysis The accelerator program will provide & brokerage execution to buyers and sellers across the globe. mentorship and seminars that focus on several areas, including fi nance, brand building, manufacturing, sales and lead- Learn about our high-touch approach to • HighGround Dairy is an Independent Introducing Brokerage ership development. At the conclusion of client relationships and our commitment that allows clients to choose from a variety of clearing firms • We adhere to the strictest confidentiality standards on the program, participants will be able to to meeting and exceeding your business behalf of our customers present their proposals and new business and hedging goals. • More than 16 years of experience in dairy commodity risk ideas to Land O’Lakes Inc. leadership. Visit our website today and sign up for management Participating companies in the 2017 • Specializing in risk management education and developing Dairy Accelerator included Beehive a free trial of our comprehensive dairy customized hedging strategies and programs to meet client market intelligence package. needs Cheese, Petit Pot, Dreaming Cow, Jouzge

Disclaimer: HighGround Dairy is a division of HighGround Trading LLC (“HTG”). HTG is registered as an Introducing Broker with the Commodity Futures Trading Commission and an NFA and Yooli. Member. Futures and options trading involves risk of loss and is not suitable for all individuals. PAST PERFORMANCE IS NOT NECESSARILY INDICATIVE OF FUTURE RESULTS. The deadline for applications is June 29, and applicants accepted into the program will be notifi ed in late Now Trading July. The accelerator program runs NZX & EEX from mid-September to mid-December New 2018. Selected participants must agree Derivatives to all terms and conditions in order to participate in the Land O’Lakes Dairy Accelerator program. Land O’Lakes www.highgrounddairy.com Eric Meyer does not require equity from the par- President Direct: 312-604-3080 | Toll Free: 877-206-4250 ticipating companies. More information is available at www.dairyaccelerator. For more information please visit www.highgrounddairy.com landolakesinc.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]) June 8, 2018 — CHEESE MARKET NEWS® 63 NEWS/BUSINESS

Ellenos Greek yogurt receives a minority Eurofi ns to acquire Covance Food Solutions growth investment from Monogram Capital BURLINGTON, N.C. — LabCorp, a that the greatest opportunities for us to global life sciences company, recently create lasting value come from the core SEATTLE — Ellenos, the Greek yogurt joining forces with the Ellenos family announced it has entered into a defi n- lab business, the Contract Research brand, has received a minority growth to bring this cult-favorite yogurt to new itive agreement under which Eurofi ns Organization (CRO) and the enterprise- investment from Monogram Capital fans in new markets. The most amazing Scientifi c, a global group of laborato- wide combination that is beyond lab Partners, a Los Angeles-based private part of this process has been watching ries active in food, environment and and beyond CRO,” says David P. King, equity fi rm focused on building consum- customers try the Ellenos product for pharma product testing, will acquire chairman and CEO, LabCorp. “The sale er and retail brands. This partnership the fi rst time as their expectations and the Covance Food Solutions business of Covance Food Solutions to Eurofi ns is expected to enable Ellenos to expand associations with yogurt are shattered from LabCorp for an all-cash purchase allows us to focus on our core mission its distribution, introduce new products by a product that is unlike any other price of $670 million. of improving health and improving lives, and build on its brand awareness in the in the yogurt case,” says Jared Stein, Covance Food Solutions is a global and at the same time better positions yogurt category. Seattle-based invest- Monogram partner and founder. provider of innovative product design Covance Food Solutions to serve the ment bank Meridian Capital served By entering into this partnership and product integrity services for end- global food supply industry.” as the exclusive fi nancial advisor to with Monogram, Ellenos aspires to user segments that span the global food Eurofi ns CEO Gilles Martin says Co- Ellenos in the transaction. bring its family recipe to new markets, supply chain, with an integrated network vance Food Solutions has a “strong track Founded in 2013, Ellenos was con- fi rst in its own backyard in the Pacifi c of facilities across the United States, record of success” offering tailored ceived when Bob and Yvonne Klein Northwest, and then gradually into new United Kingdom and Singapore. For the testing and product design solutions convinced Con and Alex Apostolopoulos markets. Monogram’s investment will 12 months ended Dec. 31, 2017, Covance for the food industry. to port their family recipe to the United support the founders in expanding their Food Solutions recorded pro-forma “This, combined with complemen- States from Australia. The families facility, adding additional members to revenue of approximately $150 million. tary service offerings and geographic launched Ellenos in Seattle beginning the team and extending its distribution Since LabCorp’s acquisition of Co- footprint, made it an ideal fi t with Euro- with a retail operation in Pike Place footprint alongside the introduction of vance in 2015, Covance Food Solutions fi ns’ existing offerings and supports our Market and expanding over the past new product innovation. has increased its technical capabilities, mission to deliver the most innovative fi ve years into regional natural and “We created this brand to bring our broadened its geographic scope and and highest quality food testing and conventional grocery stores. family recipe to as many passionate improved its suite of customer-focused development services in the world,” The yogurt is made from the heritage fans of the product as we possibly could solutions for the global food, beverage, Martin says. cultures Con and Alex Apostolopoulos and sought out a partner that could dietary supplement and agricultural The transaction is expected to brought over from Australia and is help us scale while maintaining the industries, LabCorp says. close in the third quarter of 2018, sub- strained and blended over a proprietary authenticity and heritage of each cup,” “Over the three years LabCorp has ject to customary closing conditions fi ve-day process. says Con Apostolopoulos. “Monogram owned Covance, it has become clear and regulatory approvals. CMN Monogram Capital seeks opportuni- is the perfect partner to help enable ties to partner with founders and man- us to extend and grow our reach while agement teams of high growth brands to preserving the highest quality standards help them become the next generation of the product our customers have come of brand leaders in their respective to know and love.” categories, the company says. For more information, visit www. “We couldn’t be more excited to be ellenos.com. CMN Bulk-tank somatic cell counts down in 2016 EXCLUSIVE KEY PLAYERS Our Annual Profile of Who’s Who in the Cheese Business

FORT COLLINS, Colo. — Bulk tank In 2016, more than 99 percent of If you’re looking for an somatic cell counts (BTSCCs) for the milk and shipments monitored met in-depth compilation of four federal milk marketing orders the current PMO limit of 750,000 cells/ the movers and shakers in the cheese and dairy (FMMOs) surveyed all decreased be- mL. During all months monitored, 96.0 industry, look no further. tween 2015 and 2016, according to a percent of milk produced was below CHEESE MARKET NEWS’ Key Players, report released last month by USDA’s 400,000 cells/mL, and 70 percent of our exclusive annual profile of who’s who in the cheese business, gives Animal and Plant Health Inspection producers shipped milk below this you comprehensive information on Service’s Center for Epidemiology and limit for the entire year. Of the 24,131 companies leading the cheese industry. Animal Health. producers, 97.1 percent shipped milk Key Players features information on plant To ensure high-quality dairy prod- with BTSCCs below 750,000 cells/mL locations, sales figures, acquisitions and mergers, expansions, new products and ucts, BTSCCs are monitored in milk during all months monitored. production data. shipments using standards outlined in From 2011 to 2016, the percentage Order Today! Key Players is included annually in the the U.S. Pasteurized Milk Ordinance of total milk shipped with BTSCCs less June issue of CHEESE MARKET NEWS® (PMO). There is an inverse relation- than 200,000 cells/mL increased from but can be yours in a separate, easy-reference reprint for only ship between BTSCCs and cheese yield 47.7 to 55.5 percent. The percentage of $35 per copy. and the quality/shelf life of pasteur- total milk with counts less than 400,000 ized fluid milk. Numerous studies cells/mL increased from 92.6 to 96.0 Order your complete snapshot of the cheese industry’s Key Players today also have shown that operations with percent during the same period. 5315 Wall Street, Ste. 100 • Madison, WI 53718 increased BTSCCs are more likely The report notes that in addition to Phone: (608) 831-6002 • Fax: (608) 288-9093 E-mail: [email protected] to have milk that violates antibiotic infl uencing improvements in U.S. dairy Website: www.cheesemarketnews.com residue standards. management practices, the current EU In the United States, the legal maxi- import regulations may be partially CHEESE MARKET NEWS® KEY PLAYERS REPRINT ORDER FORM: mum BTSCC for Grade A milk shipments responsible for the decrease in BTSCCs NAME: ______METHOD OF PAYMENT (U.S. Funds Only): is 750,000 cells per milliliter (cells/mL). and the corresponding improvement TITLE: ______PAYMENT Enclosed There is a maximum BTSCC level of in milk quality since 2011. In January COMPANY: ______Payment by $35 Credit Card 400,000 cells/mL in the European Union, 2012, the EU implemented regulations ADDRESS: ______VISA MasterCard American Express Australia, New Zealand and Canada. that require milk products exported to CITY: ______In 2016, milk from the Upper Mid- the EU to have a maximum BTSCC of STATE: ______ZIP: ______CARD #:______west, Central, Mideast and Southwest 400,000 cells/mL. PHONE: ( ______) ______EXPIRATION DATE: ______FMMOs was monitored, including milk To read the entire report, vis- EMAIL: ______SECURITY CODE: ______from 24,131 producers. This accounted it https://www.aphis.usda.gov/ DATE: ______SIGNATURE: ______for 94.6 billion pounds, or 44.6 percent, animal_health/nahms/dairy/ For immediate service email [email protected] or call 608.831.6002 of the 212.4 billion pounds of milk downloads/dairy_monitoring/ SUBSCRIBER SERVICES • 5315 Wall Street, Ste. 100 • Madison, WI 53718 • FAX 608.288.9093 produced in the United States in 2016. BTSCC_2016infosheet.pdf. CMN For more information please visit www.cheesemarketnews.com/order.html © 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]) 64 CHEESE MARKET NEWS® — June 8, 2018 NEWS/BUSINESS

OTA releases 2018 Organic Industry Survey ADVERTISER INDEX WASHINGTON — The Organic Trade “The organic food market will see a Association (OTA) has released its 2018 steadier pace of growth as it matures, A&B Process Systems, a business unit of JBT Corp...... 31 Organic Industry Survey. but it will continue to surpass the growth American Dairy Products Institute (ADPI) ...... 8 The survey states that organic prod- rate of the broader food market,” Batcha Baker Cheese ...... 20 uct sales in the United States totaled a says. “Demand for organic is fl ourishing new record of $49.4 billion in 2017, up as consumers seek out nutritious and Cacique Inc...... 22 6.4 percent from the previous year and clean food that is good for their health Caputo Cheese ...... 13 refl ecting new sales of nearly $3.5 bil- and for the environment.” Cedar Grove Cheese & Clock Shadow Creamery ...... 23 lion. The organic food market hit $45.2 Fruits and vegetables continued to Cheese Gear ...... 5 billion in sales, also breaking through be the largest organic food category, Cheese Guys ...... 19 to a new record for an increase of 6.4 recording $16.5 billion in sales in 2017 Crane Engineering ...... 23 percent. Sales of organic non-food prod- on 5.3 percent growth. Fresh produce Crave Brothers Farmstead Cheese ...... 24 ucts rose by 7.4 percent to $4.2 billion, accounted for 90 percent of organic fruit Creative Business Services (CBS-Global) ...... 21 settting another new benchmark. and vegetable sales. Sales of organic Dairy Equipment Advisors ...... 57 The growth rate for organic food dried beans, along with dried fruits Dairyfood USA Inc...... 26 sales was below 2016’s 9 percent pace and vegetables, increased by 9 percent. Deville Technologies Inc...... 25 and was impacted by markedly slow The organic dairy and egg category Emmi Roth ...... 29 growth in the large organic dairy and egg had one of its most challenging years in Evaporator Dryer Technologies Inc. (EDT) ...... 38 category. However, it was above that of 2017. While still the second-largest selling the overall food market, which nudged organic category, sales of organic dairy and Extrutech Plastics Inc...... 3 up 1.1 percent. Organic continued to eggs grew just 0.9 percent to $6.5 billion. Fairway Dairy/Fairway Dairy & Ingredients ...... 42 increase its penetration into the total Many producers have entered the Finlandia Cheese ...... 30 food market and now accounts for 5.5 organic dairy market over the last Food Connector ...... 15 percent of the food sold in retail chan- several years, attracted by the steady Food Tools ...... 15 nels in the United States. growth of the sector and the high returns General Machinery Corporation/GENMAC ...... 50 “Organic has arrived. And everyone for organic products. This new wave of Gossner Foods ...... 34 is paying attention,” says Laura Batcha, supply, however, hit the market just as Great Lakes Cheese ...... 36 CEO and executive director of OTA. “Our demand for organic dairy began to shift Great Lakes Separators ...... 45 survey shows there are now certifi ed to more plant-based offerings. However, Guggisberg Cheese Inc...... 37 organic products in the marketplace the oversupply of organic milk played HighGround Dairy Group ...... 62 representing all stages of the life cycle into growth for other dairy products, Horizon Sales ...... 18 of a product or a company — from OTA says. Organic ice cream sales were Ivarson Inc...... 18 industry veterans to start-ups that are up more than 9 percent and organic pioneering leading edge innovation and cheese sales rose by almost 8 percent. JVM Sales, dba Milano’s Cheese ...... 9 benefi ts and getting shelf space for the Organic beverage sales rose 10.5 Keller Technologies Inc...... 27 fi rst time.” percent last year to $5.9 billion, mak- Klondike Cheese Co...... 39 This year marks the 20th year of ing beverages the third-largest organic Litehouse Inc...... 43 OTA’s survey. The survey fi rst measured category. The driver in beverages was Masters Gallery Foods ...... 44 organic sales in 1997. That year, organic fresh juices, for which sales jumped McCully Group LLC ...... 12 food sales were pegged at $3.4 billion; almost 25 percent to $1.2 billion and Mead & Hunt Inc...... 60 2017’s sales of more than $45 billion continued a multiyear double-digit Milano’s Cheese Corp...... 9 refl ect a growth of nearly 15 times. In growth streak. Non-dairy organic bever- Nasonville Dairy ...... 46 the last decade, the U.S. organic market age alternatives in the form of almond, Nelson-Jameson Inc...... 19 has more than doubled in size. soy, coconut, rice and other blends also Norseland Inc...... 47 While the growth in organic sales gained in popularity in 2017. Northern Wisconsin Produce, Cheese Division ...... 35 slowed in 2017, some slowdown was “Consumers don’t want to eat just Old Croc Cheese ...... 58 expected because the organic market clean food, but they also are demand- is maturing, OTA says. New channel and ing transparency, clean ingredients Old Europe Cheese, Reny Picot ...... 48 product expansions are becoming more and plant-based products in every Pacifi c Cheese Company ...... 27 incremental rather than revolutionary. aspect of their lives,” Batcha says. CMN Paz Ingredients ...... 21 Pine River Pre-Pack ...... 49 Powder Process-Solutions (PPS) ...... 54 Whole Foods pauses GMO labeling policy Reiser ...... 17 DALLAS — Whole Foods has an- by Congress in 2016. (See “USDA seeks RELCO ...... 41 nounced it will hold off on the Sept. comments on proposed rule to establish Saputo Cheese USA Inc...... 51 1 deadline for its GMO labeling policy national bioengineered food disclo- Savencia Fromage & Dairy ...... 53 as USDA fi nalizes the Bioengineered sure” in the May 4, 2018, issue of Cheese Schuman Cheese ...... 55 Food Disclosure Standard. Market News.) This legislation was Separators Inc...... 40 In 2013, Whole Foods Market an- designed to provide meaningful disclo- 724 Wisconsin Select ...... 11 nounced that by 2018, all products in sure about GMOs for consumers while Shullsburg Creamery ...... 56 its U.S. and Canadian stores would be avoiding a patchwork system of labels Spaulding & Associates (Cheese Guys) ...... 19 labeled to indicate if they contain GMOs. that could be confusing for consumers Textor/Weber Slicer ...... 28 Whole Food Markets said at that time and expensive for food companies. The Ullmer’s Dairy Equipment ...... 15 that it would work with suppliers in deadline for comments is July 3. Urschel Laboratories Inc...... 7 all categories as they transitioned to Whole Foods notes that it continues Weber Inc...... 28 ingredients from non-GMO sources or to be committed to GMO transparency. Whitehall Specialties Inc...... 59 clearly label products containing GMOs “We remain committed to provid- by the fi ve-year deadline. It also has en- ing our customers with the level of Winona Foods Inc...... 60 couraged its grocery supplier partners transparency they want and expect Wisconsin Aging & Grading Cheese Inc. (WAG) ...... 32 to obtain Non-GMO Project verifi cation. from us and will continue to require Wisconsin Grader’s Reserve (WGR) ...... 10 Last month, USDA invited public suppliers to obtain third-part verifi ca- WOW Logistics ...... 33 comment on its proposed rule to es- tion for non-GMO claims,” Whole Foods Yancey’s Fancy ...... 61 tablish the National Bioengineered says in a statement provided this week Food Disclosure Standard mandated to Cheese Market News. 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])