Kosher Cheeses Growing In

Volume 37 January 20, 2017 Number 1

Kosher cheeses growing in

Like us on Facebook and follow us on Twitter! demand as new trends emerge A By Stephanie Awe OU Kosher certifi es more producer based in Yonkers, eat in recent years — is in a than 70 percent of kosher New York, carries only kosher position to answer consumer INSIDE MADISON, Wis. — Kosher products, including items from cheeses, such as Cheddar and questions without having to cheese is one of many food Kraft, General Mills and Nestle, Gouda, most of which are OU- conduct additional investiga- ✦ Wisconsin Aging and Grading trends with potential to in- and has a presence in 80 coun- certified, says owner Brent tions, he adds. Cheese fi nds market niche crease in 2017, with about 12.35 tries and about 8,000 plants, Delman. Delman, who began of- with high-age Cheddars. million kosher consumers in according to the company. Nasonville Dairy, Marsh- fering kosher cheeses about For details, see page 7. the United States, according to Lake Country Dairy, located fi eld, Wisconsin, also offers eight years ago when starting Lubicom Marketing Consulting. in Turtle Lake, Wisconsin, and kosher cheeses certifi ed by TheCheeseGuy.com, wanted to ✦ Retail WATCH Exclusive: Large, national brands are one of the cheesemaking fa- several kosher organizations, tap into the kosher niche. Kindred Creamery brand increasingly seeking kosher cilities for Schuman Cheese, including United Mehadrin “I felt like there was a lack unites animal welfare, certifi cation for their cheese Fairfi eld, New Jersey, is one Kosher, Star-K and others, says of high-end artisanal kosher artisan cheese. products, says Rabbi Avrohom company offering OU Kosher Ken Heiman, general manager cheese on the market,” he says. For details, see page 11. Gordimer, rabbinic coordinator products. at the company. Nasonville of- Delman, who started eat- at OU Kosher, New York, and “We recognized the quality fers about 20 kosher varieties, ing kosher as an adult, says it ✦ Former USDA Secretary chairman of the OU Kosher and food safety component that including Feta, Cheddar and was once he became kosher Tom Vilsack to be dairy committee. In addition, came from the kosher process Asiago. that he realized there was a president, CEO of USDEC. he notes that more artisanal and additional supervision • Kosher cheese need for high-end artisanal For details, see page 20. cheeses are becoming kosher process that it brings to our considerations kosher cheese. Prior to start- — having “skyrocketed” in facilities,” says Jesse Norton, Lake Country Dairy started ing TheCheeseGuy.com, he

✦ Conventional dairy ads fall. about the last year after slower quality assurance director, Lake offering kosher cheeses about had been in the specialty food For details, see page 23. growth in the past decade. Country Dairy. “It fi t well with 10 years ago, Norton says, noting business for about 10 years, our commitment to our custom- that, in addition to providing ko- selling non-kosher foods. ers and the consumer public to sher for the religious purposes “There was nothing that I make safe, quality foods.” of some consumers, it allowed could bring home to eat in my USDA seeks comments on Lake Country Dairy spe- the company access to larger own home or share with friends cializes mostly in hard Italian markets and provided quality and family who also are kosher,” organic checkoff proposal cheeses, although it is diversify- and food safety components. he says. ing into other specialty cheeses In producing cheeses com- While there are benefi ts, WASHINGTON — USDA this week announced it is seeking public such as Cheddar and Alpine- pliant with kosher require- producing kosher cheese is a comments on a proposal for a nationwide, industry-funded research style, Norton says. It produces ments, Lake Country Dairy “serious investment” a compa- and promotion order for organic producers. kosher products including changed sanitation procedures ny has to make, Gordimer says, The proposed Organic Research, Promotion and Information Or- Parmesan, made from both cop- and worked closely with suppli- noting that rabbinical supervi- der would cover certifi ed organic products, including dairy, meat, pro- per kettle and stainless steel ers, Norton says. As a result, the sion is required throughout the duce, grains and other agricultural commodities and prepared foods. vats, Romano, Asiago, Fontal company became more aware production process. However, It also would include non-food items. Organic imports — both those and Mascarpone. of the ingredients in the facility as more companies offer kosher certifi ed under the USDA organic regulations and those entering the TheCheeseGuy.com, an and — with consumers becom- products, others are realizing United States under organic equivalency arrangements — would be online cheese store and cheese ing more aware of the food they Turn to KOSHER, page 22 a covered as well. The Organic Trade Association (OTA) fi rst submitted the proposal to USDA in May 2015 and submitted a revised application a year later to refl ect alternatives presented from organic certifi cate holders. “We applaud USDA moving forward on this proposal that was au- Trump picks Georgia Gov. German-based thorized in the 2014 Farm Bill with strong bipartisan support,” says Hochland acquires Laura Batcha, CEO and executive director, OTA. “OTA led the drive Perdue for U.S. ag secretary Franklin Foods for this checkoff because the organic industry is at a critical point. WASHINGTON — President-elect Trump this week made his This organic checkoff will provide research and key tools to encour- long-awaited pick for U.S. Agriculture Secretary, Georgia Gov. DELRAY BEACH, Fla. — age more farmers to go organic and help all organic farmers be more Sonny Perdue. Cream cheese maker Frank- successful.” The National Milk Producers Federation (NMPF) says Perdue lin Foods has been acquired Like all of USDA’s research and promotion programs, the proposed is well-qualifi ed to run USDA as a result of his eight years of by Hochland SE, a privately- program would establish a framework to pool resources to develop executive experience as Georgia’s governor and his career as a held cheese company based new organic markets, strengthen existing markets and conduct re- state legislator and small businessman. in Bavaria, Germany. search and promotion activities. Perdue’s educational training as a veterinarian also gives Jon Gutknecht, partner, Under the proposed order, certifi ed producers and handlers with him unique insights into the important issues facing America’s president and CEO of Frank- gross organic sales greater than $250,000 for the prior marketing year livestock producers in the areas of animal health, food safety and lin Foods, will continue to would pay one-tenth of 1 percent of net organic sales. Importers of the environment, NMPF says. lead Franklin and maintain organic products declaring a transaction value greater than $250,000 “America’s dairy farmers are looking forward to working with an interest in the new ven- for the prior marketing year also would pay one-tenth of 1 percent of Secretary of Agriculture-designate Sonny Perdue, whose role as ture. Franklin Foods, which the declared transaction value of organic products imported into the the chief advocate for farmers and rural America is absolutely operates plants in Vermont a Turn to CHECKOFF, page 21 Turn to CABINET, page 21 a Turn to FRANKLIN, page 21 a © 2017 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® — January 20, 2017 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES for the week ending January 19, 2017 Cash prices for the week ended January 20, 2017 (Listings for each day by month, settling price and open interest)

Monday Tuesday Wednesday Thursday Friday Fri., Jan. 13 Mon., Jan. 16 Tues., Jan. 17 Wed., Jan. 18 Thurs., Jan. 19 Jan. 16 Jan. 17 Jan. 18 Jan. 19 Jan. 20 JAN17 1.708 2,749 1.706 2,757 1.705 2,755 1.706 2,740 Cheese Barrels FEB17 1.727 2,613 1.718 2,597 1.705 2,566 1.709 2,562 $1.6375 $1.6100 $1.5650 $1.5350 MAR17 1.755 2,659 1.754 2,677 1.744 2,714 1.746 2,722 Price APR17 1.765 2,210 1.763 2,205 1.758 2,245 1.763 2,250 Change Markets -1/4 -2 3/4 -4 1/2 -3 MAY17 1.770 2,165 1.769 2,183 1.768 2,230 1.774 2,246 Closed JUN17 1.787 1,947 1.788 2,010 1.785 2,064 1.787 2,077 Cheese 40-lb. Blocks JUL17 1.790 1,204 Markets 1.797 1,209 1.792 1,218 1.792 1,241 Price $1.7050 $1.6925 $1.7200 $1.6975 AUG17 1.792 1,113 1.794 1,128 1.786 1,142 1.786 1,160 Closed Change -2 -1 1/4 +2 3/4 -2 1/4 SEP17 1.790 1,088 1.790 1,088 1.790 1,088 1.790 1,106 OCT17 1.780 1,004 1.780 1,004 1.780 1,004 1.780 1,022 Weekly average (Jan. 16-20): Barrels: $1.5869(-.0381); 40-lb. Blocks: $1.7038(-.0162). NOV17 1.770 1,149 1.770 1,149 1.770 1,150 1.768 1,168 DEC17 1.740 1,157 1.745 1,167 1.745 1,167 1.740 1,192 Weekly ave. one year ago (Jan. 19-22, 2016): Barrels: $1.4781; 40-lb. Blocks: $1.4775. JAN18 1.705 21 1.700 61 1.700 62 1.700 62 MAR18 1.690 5 1.690 5 1.690 5 1.690 5 Grade A NDM APR18 1.690 1 1.665 3 1.665 3 1.665 3 Price Markets $1.0325 $1.0375 $1.0050 $1.0050 MAY18 1.695 1 1.695 1 1.695 1 1.695 1 Change Closed NC +1/2 -3 1/4 NC Total Contracts Traded/ Open Interest 256/21,086 502/21,244 633/21,414 364/21,557 Weekly average (Jan. 16-20): Grade A: $1.0200(-.0065). Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Grade AA Butter Price Markets $2.2400 $2.2400 $2.2500 $2.2500 Change Closed +1 1/2 NC +1 NC Weekly average (Jan. 16-20): Grade AA: $2.2450(-.0245). DRY WHEY FUTURES for the week ended January 19, 2017 Class II Cream (Major Northeast Cities): $2.2695(+.0295)–$2.7234(+.0354). (Listings for each day by month, settling price and open interest)

Fri., Jan. 13 Mon., Jan. 16 Tues., Jan. 17* Wed., Jan. 18* Thurs., Jan. 19* Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090. JAN17 43.525 570 43.525 570 43.525 570 43.525 570 FEB17 46.575 618 46.250 616 45.500 606 45.850 591 MAR17 47.400 666 47.025 656 46.500 651 46.750 646 APR17 47.900 555 47.675 554 47.225 572 47.500 576 MAY17 48.325 483 48.325 488 47.800 519 47.800 523 JUN17 48.650 503 Markets 48.275 503 48.300 525 48.325 528 JUL17 49.100 295 49.000 312 48.700 335 48.775 339 Weekly Cold Storage Holdings January 16, 2017 AUG17 48.900 286 Closed 48.900 289 48.900 309 49.250 324 On hand Week Change since Jan. 1 Last Year SEP17 49.100 274 48.925 281 49.000 289 49.450 292 Monday Change Pounds Percent Pounds Change OCT17 48.850 222 48.750 227 49.000 228 49.200 224 NOV17 48.650 185 49.250 195 202 Butter +987 +176 +588 48.900 194 49.600 12,916 +1 12,328 DEC17 48.925 216 49.250 225 49.250 225 49.750 233 Cheese 83,484 +1,655 +2,127 +3 91,395 -7,911 Total Contracts Traded/ (These data, which include government stocks and are reported in thousands of pounds, are based on reports from Open Interest 138/4,873 219/4,920 246/5,029 130/5,053 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart.

CLASS III PRICE * January 20, 2017 (Dollars per hundredweight, 3.5% butterfat test) Dry Products YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 NONFAT DRY MILK 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 Central & East: low/medium heat $.9650(+1 1/2)-$1.0800(-1); 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 mostly $1.0300(+3)-$1.0700(+1). 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 high heat $1.1300(+3)-$1.1800. 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 West: low/medium heat $.9775(+1 1/2)-$1.0000; 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 mostly $1.0200-$1.0700. 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 high heat $1.0550-$1.1700(+1/2). Calif. manufacturing plants: extra grade/grade A weighted ave. $.9990(+.0106) based on 6,009,774 lbs.

WHOLE MILK POWDER (National): $1.5200(+8)-$1.6000. 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: $.2400-$.5800; mostly $.3400-$.4000. 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 $.3800-$.5200(+3 1/4); Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.4025-$.4475(+1 3/4). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.4200(+2)-$.5500; email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor American Copyright Conventions. No part of this publication mostly $.4375(+1/4)-$.4800(+1/2). (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.4275(+3 3/4)-$.5000(+3 1/4). email: [email protected] in any form or by any means, mechanical, photocopying, Stephanie Awe, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.3300(+1 1/2)-$.4450(+2 1/2). (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.8250(+2 1/2)-$1.0675; REGULAR CONTRIBUTORS News®. Cheese Market News® does not endorse the products Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims mostly $.8500-$1.0300(+4 3/4). Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, U.S. Dairy Export errors or omissions in the material contained herein, regard- DRY BUTTERMILK Council, WOW Logistics, Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.8900-$1.0500. ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2017 by Quarne Publishing LLC. (FOB) West: $.9400(+2)-$1.0500 mostly $.9800(+3)-$1.0200. 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 $3.0100-$3.0600(+2); Acid $3.0500-$3.1500(+5). 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. © 2017 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]) January 20, 2017 — CHEESE MARKET NEWS® 3 MARKET INDICATORS

RETAIL PRICES (Consumer Price Index*) Percent change versus December 2016 1 mo. 6 mo. 1 year 2 years Cheese & related products 224.305 -1.2 -0.4 -2.8 -6.4 Dairy & related products 217.929 +0.5 +1.4 -1.3 -5.2 All Food 247.313 -0.0 -0.1 -0.2 +0.5 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100.

Advanced Prices and Pricing Factors

Feb. 2017 Jan. 2017 Base Class I Price: $16.73/cwt. $17.45/cwt. Base Skim Milk Price for Class I: $8.20/cwt. $9.61/cwt. Advanced Class III Skim Milk Pricing Factor: $8.20/cwt. $9.61/cwt. Advanced Class IV Skim Milk Pricing Factor: $7.59/cwt. $7.07/cwt. Advanced Butterfat Pricing Factor: $2.5192/lb. $2.3374/lb. Class II Skim Milk Price: $8.29/cwt. $7.77/cwt. For more information please visit www.devilletechnologies.com Class II Nonfat Solids Price: $0.9211/lb. $0.8633/lb. Two-week Product Price Averages: Butter: $2.2518/lb. $2.1016/lb. for the week ended January 19, 2017 Nonfat Dry Milk: $1.0198/lb. $0.9615/lb. CME FUTURES Cheese: $1.7027/lb. $1.8052/lb. Class III Milk* Dry Whey: $0.4322/lb. $0.3981/lb. Fri., Jan. 13 Mon., Jan. 16 Tues., Jan. 17 Wed., Jan. 18 Thurs., Jan. 19 Note: The Class I price equals the Class I skim milk price times 0.965 plus the JAN17 16.81 4,484 16.79 4,489 16.78 4,465 16.80 4,453 Class I butterfat price times 3.5, rounded to the nearest cent. FEB17 17.18 4,421 17.03 4,395 16.91 4,442 17.00 4,443 MAR17 17.43 3,810 17.46 3,835 17.28 3,892 17.41 3,878 Data provided by USDA APR17 17.60 3,123 17.61 3,175 17.46 3,238 17.61 3,261 MAY17 17.67 2,839 17.67 2,858 17.60 2,894 17.70 2,898 JUN17 17.84 2,659 17.86 2,694 17.81 2,714 17.84 2,728 JUL17 17.93 1,567 17.93 1,582 17.83 1,593 17.88 1,616 International Dairy Markets January 20, 2017 AUG17 17.93 1,604 Markets 17.93 1,634 17.85 1,653 17.97 1,658 SEP17 17.93 1,504 Closed 17.96 1,530 17.89 1,535 17.95 1,543 OCT17 17.78 1,266 17.83 1,269 17.78 1,292 17.84 1,292 Western Europe NOV17 17.64 1,341 17.65 1,336 17.66 1,350 17.65 1,367 Butter: 82 percent butterfat $4,525(-25)-$4,650. DEC17 17.42 1,200 17.42 1,216 17.39 1,222 17.40 1,234 16.93 224 Butteroil: JAN18 16.93 224 16.93 224 16.93 224 99 percent butterfat $4,400(+100)-$5,300(+25). FEB18 16.68 207 16.72 207 16.72 207 16.72 207 Skim Milk Powder: 1.25 percent butterfat $2,200(+25)-$2,300(+25). MAR18 16.57 218 16.57 218 16.57 218 16.65 218 Whole Milk Powder: 26 percent butterfat $3,200-$3,375. Total Contracts Traded/ Whey Powder: Nonhygroscopic $900(+50)-$1,075(+25). Open Interest 905/30,813 1,042/31,014 1,184/31,291 702/31,372 Oceania Class IV Milk*

Butter: 82 percent butterfat $4,375(+75)-$4,475. Fri., Jan. 13 Mon., Jan. 16 Tues., Jan. 17 Wed., Jan. 18 Thurs., Jan. 19 Cheddar Cheese: 39 percent maximum moisture $3,675(+75)-$3,875. JAN17 16.29 381 16.29 381 16.29 381 16.29 381 Skim Milk Powder: 1.25 percent butterfat $2,350-$2,450. FEB17 16.57 374 16.57 374 16.57 374 16.57 374 Whole Milk Powder: 26 percent butterfat $3,050-$3,325(-50). MAR17 16.70 370 16.70 370 16.70 370 16.65 375 APR17 16.99 356 16.98 356 16.93 356 16.90 356 South America MAY17 17.16 356 17.16 356 17.09 356 17.09 356 JUN17 17.40 342 Markets 17.40 342 17.32 343 17.32 344 Skim Milk Powder: 1.25 percent butterfat $2,425(+175)-$2,675(+175). JUL17 17.51 262 Closed 17.51 262 17.49 263 17.49 263 Whole Milk Powder: 26 percent butterfat $2,775-$3,425. AUG17 17.55 286 17.59 287 17.59 288 17.70 289 Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. SEP17 17.76 307 17.76 306 17.73 306 17.73 306 OCT17 17.77 306 17.77 306 17.77 306 17.77 306 NOV17 17.73 354 17.73 354 17.73 354 17.73 354 Total Contracts Traded/ National Dairy Products Sales Report Open Interest 0/4,670 6/4,668 10/4,671 7/4,678 For the week ended: 1/14/17 1/7/17 12/31/16 12/24/16 Cash-Settled NDM* Cheese 40-lb. Blocks: Fri., Jan. 13 Mon., Jan. 16 Tues., Jan. 17 Wed., Jan. 18 Thurs., Jan. 19

Average price1 $1.7044 *$1.7429 $1.7690 $1.7884 JAN17 103.350 909 103.250 914 103.500 904 103.000 903 Sales volume2 15,757,754 *14,397,358 12,825,900 15,628,402 FEB17 107.050 767 106.025 765 105.975 777 104.000 783 Cheese 500-lb. Barrels: MAR17 109.000 745 107.900 722 107.125 752 105.000 775 APR17 1 $1.7190 *$1.7439 $1.7644 $1.7882 110.950 602 Markets 109.875 630 108.900 645 107.425 689 Average price MAY17 $1.7040 113.000 569 112.000 597 111.000 599 109.700 603 Adj. price to 38% moisture $1.6390 *$1.6575 $1.6813 JUN17 115.200 513 Closed 114.000 553 113.125 577 111.900 591 Sales volume2 13,700,563 *9,571,316 9,501,625 10,798,260 JUL17 117.000 249 116.400 274 115.250 311 113.975 345 Moisture content 34.97 *34.77 34.94 34.94 AUG17 118.500 174 117.900 203 117.075 252 115.500 281 Butter: SEP17 119.500 142 118.975 163 118.200 190 117.200 222 Average price1 $2.2329 *$2.2737 $2.1629 $2.1150 Total Contracts Traded/ Sales volume2 4,309,525 *3,721,184 2,260,406 2,526,025 Open Interest 91/6,145 363/6,299 541/6,505 515/6,722 Nonfat Dry Milk: Average price1 $1.0242 $1.0139 $0.9967 $0.9688 Cash-Settled Butter* Sales volume2 15,968,314 11,699,902 *11,788,346 19,943,051 Fri., Jan. 13 Mon., Jan. 16 Tues., Jan. 17 Wed., Jan. 18 Thurs., Jan. 19 Dry Whey: JAN17 224.500 882 226.500 882 225.875 883 225.875 883 Average price1 $0.4371 *$0.4255 $0.4140 $0.4069 FEB17 222.725 839 226.000 834 226.250 838 227.025 839 Sales volume2 7,426,088 *5,360,515 4,902,655 5,329,721 MAR17 223.150 702 225.750 702 226.525 708 228.500 705 APR17 225.000 554 228.050 554 228.250 570 229.000 611 MAY17 321 228.000 321 228.500 316 231.000 336 * 1 2 225.750 Markets /Revised. /Prices weighted by volumes reported. /Sales as reported by participating manufacturers. JUN17 225.000 294 228.250 293 228.625 292 231.750 293 Reported in pounds. More information is available by calling AMS at 202-720-4392. JUL17 225.000 188 Closed 228.000 199 228.025 209 230.250 211 AUG17 225.750 191 228.500 196 229.500 196 231.500 203 SEP17 225.750 190 227.250 185 228.000 188 229.750 190 OCT17 224.500 216 227.000 215 227.000 215 227.000 215 Total Contracts Traded/ Open Interest 71/4,760 151/4,759 141/4,796 167/4,886 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.

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. © 2017 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® — January 20, 2017 WCMA UPDATE

Omer reports the company will sell in order. eight times the amount of Grand Cru RG: You know, you work for years Perspective: Surchoix this ﬁ scal year, compared to and years and years on products, WCMA last, as a direct result of the champi- striving for quality, for perfection. onship title. When that effort is recognized, it Kirsten Henning serves as Earlier this week, I had the op- means something. It’s a validation of the Wisconsin Cheese Makers portunity to talk with Richard Guggis- time and talent — and not just for Association events manager and berg, president of Ohio’s Guggisberg the cheesemaker, but for everyone in runs the U.S. Championship Cheese Cheese, a company that took top the plant. Even our farmers consider Contest, set for March 7-9 in Green honors at the 2015 U.S. Championship it a point of pride, that their milk is Bay, Wisconsin. She is a guest Cheese Contest for its Swiss wheel, made into our cheese. columnist for this week’s Cheese with an impressive score of 98.496 KH: That’s wonderful. What about Market News®. out of 100. reaction outside of the plant? Our chat gave me great insight on RG: We got a lot of attention and the impact of a big contest win and, publicity from the win, inquiries with Richard’s permission, I have the from packagers. We use the USCCC chance to share it with you. emblem on our labels, emails and KH: Richard, did you know you in a lot of advertising. We have the had a winner, when you entered the trophy on display in our retail store Beyond the trophy: The long-term contest? for the customers to see. The win has RG: Certainly, no, but in the back helped our business grow. impact of a cheese contest win of my mind, there was that hope. KH: And Guggisberg Cheese is We knew we had a special piece of growing! As the lotto saying goes, you can’t There’s a healthy dose of respect cheese. RG: Yes, we’re already making win if you don’t play. from your peers, media attention, KH: So, what was your reaction, 30 million pounds of product each Maybe that’s why, year after year, a morale boost for the team at your when the big announcement came? year. And, now, we are completing the U.S. Championship Cheese Contest plant, and perhaps the biggest prize RG: I was completely over- a full factory revamp that will help (USCCC) breaks records for entries. of all: increased consumer demand. whelmed. It’s quite an achievement, us triple in production without im- For a chance at the big win, hundreds You need look no further than something that you get to share with pacting the quality of our product. of cheesemakers, from the artisan your neighborhood grocery store for the people close to you. Our win was My father, Alfred, who started the newcomers to the most seasoned of proof of that fact. In 2016, Emmi Roth a team effort — Team Guggisberg business back in 1950, he was a Swiss masters, are eager to compete. USA’s Grand Cru Surchoix, the World Sugarcreek — and so, there was immigrant. I wish he was alive to A victory at our contest — really, Championship Cheese Contest winner, a lot of back patting happening see all of this, because I know he’d any industry contest — comes with ﬂ ew off the shelves. Emmi Roth USA around here. more than a trophy for the mantle. President and Managing Director Tim KH: A few pats on the back were Turn to WCMA, page 8 a

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demand for fat. Is it a fad? How do we and combat the run-away diabetes Perspective: meet this new demand? How much of problem. an impact does this love of butter and According to the American Diabetes Dairy Markets cheese have on our markets? Who came Association, 29 million Americans — up with putting butter in coffee and can 9.3 percent of the population — have Dave Kurzawski, a senior broker I buy him/her a drink? diabetes. Another 25-30 percent or 85 with FCStone, Chicago, contributes We’ve come a long way from the million people have not yet graduated this column exclusively for Cheese Time article published in June 2014 to diabetes, but instead have what is Market News®. titled “Eat Butter.” The Credit Suisse referred to as pre-diabetes — higher Research Institute put out a report blood-sugar than normal but not yet in 2015 that was bullish on demand diabetes. This is no small trend — this for fat. In that report, they estimated is an epidemic. that global demand for fats will rise 43 Admittedly, this group of doctors is percent by 2030, fueled by increased rather small relative to the mainstream shifts toward dairy, eggs and red medical community, which favors phar- meat. And just last week, Bloomberg maceutical remedies. But their results published an article on cheese con- are astounding. Several studies and sumption growth in the United States clinical trials done at Duke University stating, “The jump in total domestic (to name one) show that Type 2 diabetes America’s love affair with fat cheese consumption over the past two can essentially be reversed (blood sug- years was the biggest since 2000, with ars normalized and medicines reduced) is just getting warmed up Americans eating the most on average by following a higher fat diet. And cheese since the government began tracking is on the list. The Federal Reserve building in guys in front of me and the lady behind the data in 1975.” I’m not advocating any sort of diet Chicago has a great little cafeteria on me all ordered some variety of egg white, These are truly unchartered waters here, but could you imagine if that news the ﬁ fth ﬂ oor. The employees work hard veggie omelets. No yolk, no cheese and for dairy fat, resulting in paradigm shifts became more widely discussed by the to make generally tasty food in line with no taste. Not my style, but that’s not for dairy market prices. But we’re only medical community? We’d see a surge the trends of today while the U.S. Fed the point. The dairy industry has spent beginning to scratch the surface. in demand for cream, butter, cheese, subsidizes the whole deal. You can get much time talking about the resurgence Some doctors have employed a low- etc. that would make the last two years a Black Forest ham and Swiss cheese of consumer demand for fats over the carb, high-fat diet to help combat a va- of fat love pale in comparison. McDon- sandwich and a bag of chips for the past few years. But if my experience riety of neurological diseases including ald’s use of butter has been estimated cost of a tall Starbuck’s coffee — in in the cafeteria breakfast line is any epilepsy, headaches, Alzheimer’s and at 25 million pounds per year, which is downtown Chicago. Finally something indication, there are still quite a few Parkinson’s diseases, sleep disorders, welcomed demand but still less than if I can understand and support when it people who still reject fat. autism and multiple sclerosis. And a all the people who have pre-diabetes comes to The Fed. We get it. Dairy market outlook growing number of doctors in the U.S. in this country were put on high-fat While waiting in line for breakfast discussions continually raise a myriad are beginning to adopt centuries’ old diets. Do you think the dairy industry earlier this week, I noticed the three of questions around rising consumer high-fat diets to promote weight-loss Turn to KURZAWSKI, page 8 a © 2017 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]) January 20, 2017 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Retailworks design fi rm selected for Mars Cheese, Cheese Counter/Dairy Heritage projects MILWAUKEE — Retailworks Inc., a interiors for two high-profi le, cheese- The restaurant, along with the history of cheesemaking in Sheboygan Milwaukee-based interior design and centric projects — Mars Cheese grocery, beer, cheese, gift and wine County. The 3-story historic building branding fi rm, this week announced it Castle in Kenosha, Wisconsin, and departments, will all increase in size, will offer a multi-use experience. Visi- has been chosen to design the retail the Cheese Counter/Dairy Heritage expanding their already wide range tors will discover hands-on, interac- Center in Plymouth, Wisconsin. of Wisconsin offerings and popular tive activities and displays, including Mars Cheese Castle has been a signature items. The wine depart- a “kid’s cheese cave” area. Vintage Cheese popular and iconic cheese-themed ment will feature a long “feast” table Guests also will be able to purchase destination for tourists since 1947. with throne-style chairs and a large cheese products from area cheese- buys Tumalo Farms The third generation of family own- custom-made iron and antler light makers, and a lunch counter serving TRAVER, Calif. — Vintage Cheese Co., ers have selected Retailworks to fi xture that can be raised and lowered a variety of grilled cheese favorites is Traver, California, recently acquired create a memorable shopping/brand by a pulley system. This room will planned for the space. Tumalo Farms of Bend, Oregon, and will experience throughout the “castle.” be available for private parties and The project is spearheaded by begin selling Tumalo Farms’ goat milk The design will pay tribute to the wine tastings with food catered by the Sheboygan County Economic cheeses to their combined customer base. family history, incorporate several Mars’ new executive chef. Estimated Development Corp. Foundation Both companies have been working interactive and photo-op stations completion is June 2017. (SCEDCF) and the Plymouth Redevel- together for the last seven months to and integrate medieval decorative The Cheese Counter/Dairy Heri- opment Authority (RDA). Estimated transition the Tumalo Farms operation components. tage Center will pay homage to the completion is summer 2017. CMN from central Oregon to central California where Vintage Cheese Co. has its production facility. Vintage Cheese spent the last seven months implementing Tumalo Farms’ recipes under the guidance of Flavio DeCastilhos, founder of Tumalo Farms, and began production of the cheeses this month. With the sale, there will be no change in business, and distributors will continue to be able to order award-winning Tumalo Farms cheese, Vintage Cheese notes. Tumalo Farms’ reputable decade-old brand, recipes and customer base all have been obtained by Vintage Cheese. “It is very bittersweet to say goodbye to the company that my team and I have built over the years,” DeCastilhos says. “However, I am extremely confi dent in Vintage Cheese to take on Tumalo Farms and continue to represent the brand in its highest regard. Knowing that distributors and wholesalers will get the same great artisan cheeses without any disruption is very important to me.” DeCastilhos will remain with Vintage Cheese Co. for the next two years in an advisory capacity to help with customer transition and production training. Ryan Davis, owner of Vintage Cheese, says the acquisition allows the company to add a proven line of artisanal, award- winning goat cheeses and national recognition to its existing lines of Jersey cow and sheep milk cheeses. Vintage Cheese’s larger production facility and access to a larger source of goat’s milk allows for increased production of Tumalo Farms’ line of products while still maintaining the open vat, handmade operation that made both companies successful, Davis adds, noting that Vintage Cheese’s extensive HACCP program combined with easier access to independent audit certifi cation and convenient shipping location will provide easier and faster access to a larger market distribution network at lower shipping costs. “We are thrilled to take on Tumalo Farms and continue the success of its predecessor, continuing to make the same great cheese that has made Tumalo Farms what it is today,” Davis says. “We’re ready to fi ll these big shoes using the best available ingredients and most talented cheesemakers, resulting in unforgettable cheeses. We believe the combined set of products gives us an excellent opportunity in the artisanal cheese market.” CMN For more information please visit www.laclarefarms.com © 2017 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® — January 20, 2017 GUEST COLUMNIST

were like Cirque de Soleil performers? is a key attribute in leaders that people Perspective: This is the place where I get blank admire and want to follow. So integrity stares from many CEOs. They don’t is a key part of building credibility. But Industry Issues like the “soft stuff.” “Give me the hard leaders also need integrity in everything stuff,” they say. “Tell me how to build a they say. You can’t be like many leaders Steven L. Blue is the president & smart factory, not a smart workforce,” and “tell half the truth, hoping the other CEO of Miller Ingenuity, a global is what I often hear. half doesn’t show up”. You have to be supplier of mission-critical solutions It has to be the other way around. bone honest all the time. You have to in the transportation industry, and Start by building a smart workforce. A tell them what they need to know. If author of the new book, American workforce that is engaged, enlightened the company is headed for trouble, tell Manufacturing 2.0: What Went and empowered. A workforce that trusts them. If the company needs to pivot into Wrong and How to Make It Right. He in its leadership. A workforce that be- new markets or products, tell them. And is a guest columnist for this week’s lieves in its leadership. Tall order to be tell them why. Tell them everything. You Cheese Market News®. sure — especially if the leadership is a would be amazed at how smart your bunch of boneheads that care more about workforce can be if you give them half depreciation than employee engagement. a chance. I always say “trust in truth.” Here are four key ways to start: • This is not just for the top. Your • At the top. Build leadership cred- entire workforce has to embrace the ibility. The only way to have leadership values of respect and integrity. But you Why smart manufacturing credibility is if your leaders demonstrate cannot expect “people below to do what key values of respect and integrity. the top will not.” You may have leaders is a dumb idea • Leaders need to treat their employ- that lost credibility long ago. They can’t ees with respect. But many don’t. In a get it back. You have to replace them. Someone asked me recently my tools if your workforce can’t wait to get recent Harvard Business School study Smart manufacturing starts at the top, thoughts on “smart manufacturing,” the to the bowling alley, yet drag themselves of 20,000 employees, half of them did not the bottom. Smart manufacturing so-called IT revolution in the factory. to work? not feel respected by their leaders. And starts with creating a new compact with They couldn’t believe that I didn’t see I’ll tell you why. Because too many the participants rated respect as more the workforce. Smart manufacturing smart manufacturing as the salvation CEOs view their employees as expend- important than anything else, includ- starts with people, not machines. CMN of American manufacturing. able assets. They should view them as ing compensation. Imagine how the Don’t misunderstand me. Smart renewable resources. And renew them. company performance would skyrocket The views expressed by CMN’s guest manufacturing has a place in reviving Don’t bother with smart manufac- if you solved this one problem alone. columnists are their own opinions American manufacturing. I have a smart turing if you have a dumb workforce. • Leaders have to demonstrate and do not necessarily reﬂ ect those of factory. We employ the latest in pick to And if your workforce is dumb, it’s your integrity. In study after study, integrity Cheese Market News®. light systems, automated CNC machines fault, not theirs. Don’t bother with an and seamless integration from order IT revolution. Your revolution has to inquiry to accounts receivable. But that start with a “smart workforce.” You NEWS/BUSINESS isn’t where I started my revolution. And have to make a new compact with your you shouldn’t either. employees. You need to ignite the human The problem with many CEOs to- spirit in your workforce. Imagine this. WOW scholarship deadline is March 29 day is they have turned away from the What would happen if every day your astonishing potential of the workforce employees came to work excited to do APPLETON, Wis. — WOW Logistics in Madison, Wisconsin. and turned toward automation instead. better today than they did yesterday? is accepting applications for its $1,000 To be eligible for the scholarship, Big mistake. But I hear it all the time. Imagine how your company would dairy science scholarship. students must be enrolled at the Univer- What is the sense in spending mil- soar if your employees were absolutely To be eligible, students must be sity of Wisconsin-Madison; enrolled in a lions on automating your factory if your dedicated to supporting the mission attending the University of Wisconsin- program with a dairy emphasis such as workforce couldn’t care less? What is and each other in attaining it? Imagine Madison and seeking a degree with a dairy science, food science or biological the sense in buying expensive machine what it would be like if your employees dairy emphasis. systems engineering, preferably with Created in 2010, the WOW Logistics a dairy manufacturing emphasis; a Dairy Science Scholarship is awarded sophomore, junior or senior level (if a annually as a means to encourage senior, must attend school in fall); and and promote careers within the dairy in good academic standing. manufacturing industry, according to For more information, contact the company. Amanda Showers, manager of market- Applications must be completed ing communications, WOW Logistics, and returned to WOW Logistics by by calling 920-687-5456 or emailing March 29, 2017. The winning applicant [email protected]. will be announced April 1 and invited Applications can be found to accept the award at the Wisconsin at http://wowlogistics.com/ Cheese Industry Conference April 12 scholarships/dairy_science.aspx. CMN Prices mostly improve at latest GDT auction AUCKLAND, New Zealand — The rennet casein, up 4.9 percent to US$6,470 Global Dairy Trade (GDT) price index in- per metric ton FAS ($2.9348 per pound). creased 0.6 percent, and average prices Meanwhile, prices decreased for were mostly higher Tuesday following buttermilk powder, down 10.1 percent the latest auction on GDT, Fonterra’s to US$2,783 per metric ton FAS ($1.2624 internet-based sales platform. per pound); lactose, down 1.7 percent The average price achieved across all to US$813 per metric ton FAS ($0.3688 contracts and contract periods increased per pound); skim milk powder, down 1.6 for anhydrous milkfat, up 3.7 percent percent to US$2,612 per metric ton FAS from earlier this month to US$5,528 per ($1.1848 per pound); and whole milk metric ton FAS ($2.5075 per pound); powder, down 0.1 percent to US$3,283 butter, up 1.6 percent to US$4,382 per per metric ton FAS ($1.4892 per pound). metric ton FAS ($1.9877 per pound); The next trading event will be Cheddar, up 1.3 percent to US$3,940 per held Feb. 7. For more information, For more information please visit www.wowlogistics.com metric ton FAS ($1.7872 per pound); and visit www.globaldairytrade.info. CMN © 2017 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]) January 20, 2017 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

Wisconsin Aging and Grading Cheese Inc. fi nds market niche with high-age Cheddars By Rena Archwamety have more inventory of high-quality services, including grading and aging ers, from small mom and pop shops to aged Wisconsin Cheddar out there than programs, spot sales, fl avor profi ling, and large, national companies and exporters. KAUKAUNA, Wis. — Aged Cheddar people may be aware of.” warehousing and fi nancing programs. It “I think passion and pride in how we isn’t hard to fi nd at supermarkets and While many companies and retail- is a family-owned business, founded in service our customers and treat them how from wholesalers, but quality Cheddar ers offer up to 2-year aged Cheddar, 2000 by Neumeier Clarke’s father, Ken we would like to be treated — being hon- aged more than fi ve years, 10 years or Neumeier Clarke says, WAG Cheese Neumeier, president and CEO of the com- est and loyal — have set us apart these even longer is more rare. Wisconsin Aging can offer customers blocks, pallets and pany, who has more than 45 years working 17 years,” Neumeier Clarke says. “We love and Grading Cheese Inc. (WAG Cheese), full truckloads of Cheddar aged all the experience in the Wisconsin dairy industry. cheese and we love this industry. Like Kaukauna, Wisconsin, has spent 17 years way out to 13 years, as well as a limited And while WAG Cheese has only a dozen they say — when you love what you do, helping customers procure Cheddars up supply of older Cheddar aged up to 16 employees, it services all sizes of custom- you don’t work a day in your life.” CMN to ages almost as old as the company itself. years — both yellow and white. “Our passion is to ‘age cheese on Yancey’s brings the heat to Fancy Food Show purpose.’ We grade through our millions “We are continuously and millions of pounds to get the best CORFU, N.Y. — Yancey’s Fancy is aim- Yancey’s Fancy also is introducing breaking down loads of the best 3-, 5-, 7-year-old and older ing to reach out to consumers who love new fl avors to its Cheddar cheese curds to fi nd which vats will Cheddars that are out there,” she says, heat with its reformulated Ghost Pepper lineup. New this year is Tapenade Curds, adding that careful monitoring of the Cheddar at the Fancy Food Show in San a Mediterranean fl avor with a punch of be most ageable to product is a crucial part of aging Cheddar. Francisco next week. garlic and olives. ‘taste like more.’” “Not every single vat will make a great Wayne Henry, president and CEO, says Other award-winning fl avors and 10-year-old Cheddar. We are continuously an earlier version of the cheese was good the company’s Chastinet, which has breaking down loads to fi nd which vats but not quite hot enough; this new ver- won awards at both the New York State Kate Neumeier Clarke will be most ageable to ‘taste like more.’” sion will keep consumers on their toes. Fair and the American Cheese Society’s WISCONSIN AGING While Cheddar often is considered Also featured at the show will be competition, will be featured as well. AND GRADING CHEESE INC. a commodity cheese, Neumeier Clarke Hatch Chile Cheddar. Hailing from the On the foodservice side of the busi- notes that highly-aged Cheddars have town of Hatch, New Mexico, these chile ness, Yancey’s Fancy is offering smaller “We specialize in aging Cheddar turned into more of a specialty cheese. peppers bring with them a spicy, crisp 2.5-pound loaves in fi ve different fl avors: cheese — that’s our niche in the in- Consumers are starting to gravitate and smoky taste. Paired with Cheddar, Steakhouse Onion, Smoked Gouda with dustry,” says Kate Neumeier Clarke, toward more aged profi les in Cheddar, Henry says Hatch Chile Cheddar has Bacon, Horseradish, Jalapeno Cayenne executive vice president and COO, particularly as a table cheese, on party been a fan favorite right out the door. and Buffalo Wing. WAG Cheese. “We want to break the platters and as an ingredient. Suggested uses include shredding the For more information, vis- glass ceiling and let people know we WAG Cheese offers a number of cheese over a queso dip or in enchiladas. it www.yanceysfancy.com. CMN

WAG is your custom sourcing specialist for procuring Quality Cheddar Cheese to meet \RXUVSHFLÀFQHHGV2XU\HDUVLQEXVLQHVV DQGRXU\HDUVRIFRPELQHGH[SHULHQFHLQWKH IRRGLQGXVWU\JXDUDQWHHVKDQGVRQH[SHULHQFH WRJHWWKHMREGRQHULJKWWKHÀUVWWLPH:HSXW RXUFXVWRPHUVÀUVWVRWKDW\RXUQHHGVDUHPHW RQWLPHDQGEHORZEXGJHW We Are Your Cheese House For Bringing Consistent and Repeated Sales! Aging Cheddar Programs: 40# White & Colored; 640# Colored • Flavor & Functionality Proﬁling – Mild, Medium, Sharp, X-Sharp & Beyond • Monitored Set Aside Programs – 40# & 640# Cheddar Cheddar Spot Sales: Fresh to 12 Years Old • Grading – FIVE Licensed Wisconsin Cheese Graders; 2nd & 3rd Generations • LTL & Full Truck Load Capabilities • Warehousing & Financing Available Throughout Wisconsin

3051 Progress Way, Suite 206 • Kaukauna, WI 54130 • PH: 920.759.1534 • Fax: 920.759.1529 Ken Neumeier, [email protected] • Kate Neumeier Clarke, [email protected] Visit us on the web at www.wagcheese.com.

For more information please visit www.wagcheese.com For more information please visit www.yanceysfancy.com © 2017 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® — January 20, 2017 GUEST COLUMNISTS

WCMA Champion. But, as Richard said to me, there’s always hope. Continued from page 4 For any of you considering entering, remember, you can’t win be so proud. if you don’t play. CMN KH: You have a lot to be proud of, too. The views expressed by CMN’s RG: Certainly, this is a high point guest columnists are their own opin- in my career. But, we’ll be entering ions and do not necessarily refl ect the contest again. We think we have those of Cheese Market News®. another nice Swiss cheese on our hands. For more information on this There are no guarantees, when year’s U.S. Championship Cheese a cheese is competing against thou- Contest, please see the related article sands of others, to be named the U.S. on page 9 of this issue. Photo courtesy of Wisconsin Cheese Makers Association AWARD WINNING — Richard Guggisberg and members of Team Guggisberg pose with KURZAWSKI in U.S. dairy demand is up — and it their U.S. Championship Cheese Contest trophy. seems that fat has the most potential Continued from page 4 room for growth in 2017. This is good NEWS/BUSINESS news for America’s dairy farm families, at large is thinking seriously about this but it presents a host of new chal- shift today? Probably not. We’re still lenges (and possible opportunities) EU-Ecuador FTA includes GI protections wondering why butter prices are above for end-users. $2.20 in January. The warm embrace of fat is not BRUSSELS, Belgium — A free trade cess for agricultural products, improve While industry talk is currently over — it’s just beginning — and it agreement between the European Union access to public procurement and focused on 50-cent dry whey as other will continue to underpin our dairy (EU) and Ecuador came into effect Jan. 1, services and further reduce technical dairy markets take a little breather markets this year. Plan accordingly. following an announcement in November barriers to trade. The EU also gains here after the surge in holiday demand, And go ahead — eat the yolk. CMN that Ecuador had joined the EU’s trade protection of about 100 geographical it’s sometimes worth taking a look at agreement with Colombia and Peru, indications on the Ecuadorian mar- the broader landscape for answers to The views expressed by CMN’s guest which had been in effect since 2013. ket, including several cheeses. Among market questions. The current global columnists are their own opinions The EU says this agreement will these are Feta, Comté, Roquefort, trend in milk production is down and and do not necessarily refl ect those of eliminate tariffs for all industrial and Gorgonzola, Grana Padano, Parmi- is not changing (yet). The global trend Cheese Market News®. fi sheries products, increase market ac- giano Reggiano and Taleggio. CMN

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For more information please visit www.mctdairies.com For more information please visit www.cravecheese.com © 2017 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]) January 20, 2017 — CHEESE MARKET NEWS® 9 EVENTS

Deadline approaching for entry into U.S. Annual Oregon cheese fest is March 17-19 Championship Cheese Contest, March 7-9 CENTRAL POINT, Ore. — The 13th Rogue Creamery in Central Point, Oregon. annual Oregon Cheese Festival will be At the festival, visitors can sample MADISON, Wis. — U.S. Championship science professors and researchers hail- March 17-19. cow, goat and sheep cheese from Oregon Cheese Contest (USCCC) organizers are ing from 18 states, provides feedback on The festival, sponsored by the Or- creameries, including Pholia Farm, Or- sending out fi nal calls for contest entries each product’s fl avor, body and texture, egon Cheese Guild, will kick off March egon State University, Tillamook County as the Feb. 1 deadline approaches. The salt, color, fi nish and packaging. 17 in Medford, Oregon, with the Meet Creamery and more. contest, hosted by the Wisconsin Cheese To enter the contest, visit www. the Cheesemakers and Winemakers A $15 entry fee includes tastings and Makers Association (WCMA), is set for uschampioncheese.org by Feb. 1. The Dinner, a meal that introduces guests demonstrations; tickets purchased at March 7-9 in Green Bay, Wisconsin. contest’s MyEntries system is a secure to participating guild cheesemakers. the door will be $20. Entry tickets can “We’ve had a strong early response worksite, which offers permanent stor- The dinner is held for the benefi t of the be purchased in advance at oregon- to the contest, with entries pouring in age of each year’s entries and instant non-profi t guild, and each course will cheeseguild.org/event/13th-annual- from across the country. And, we’ve product scores and scoresheets. spotlight a cheese made by one of the oregon-cheese-festival. noticed a spike in fi rst-time competitors The entry fee for online submissions festival’s artisans, paired with a local In addition, a $10 wine, beer and spirit entering their products for judging,” is $60 per product, which is $10 less wine, beer or cider, organizers say. tasting fee is available and includes a com- says Kirsten Henning, events manager, than the paper entry fee. For tickets to the dinner, visit or- memorative glass with the Oregon Cheese WCMA. “With more cheeses — and new For more information, contact Hen- egoncheesemakersdinner.bpt.me. Guild logo. For more information, visit cheeses — in the mix, the 2017 USCCC ning at 608-828-4550 or via email at The festival will be open to the public www.oregoncheeseguild.org or contact promises the most robust competition [email protected]. CMN March 18-19 from 11 a.m. to 5 p.m. at Rogue Creamery at 866-396-4704. CMN in event history.” The USCCC has long been the nation’s largest technical cheese, butter and yogurt competition. In 2015, Guggis- berg Cheese of Millersburg, Ohio, came away with the top honor at the contest, beating out a record 1,892 entries. This year, the contest features new categories for fl avored butter, snack cheese and for cheeses made of milk from animals other than cows, sheep or goats. “Our contest considers consumer trends and adds judging categories to ensure every cheesemaker has the opportunity for product evaluation by the nation’s most highly-respected judges,” Henning says. The USCCC judging team, made up of cheese graders, cheese buyers, dairy Early registration deadline approaches for USDA Agricultural Outlook Forum WASHINGTON — USDA is remind- ing those interested in attending this year’s Agricultural Outlook Forum (AOF), “A New Horizon: The Future of Agriculture,” early registration is available through Friday, Jan. 27, 2017. The two-day meeting will be Feb. 23-24, 2017, in Arlington, Virginia. AOF, now in its 93rd year, is USDA’s largest annual meeting, attracting more than 1,800 attendees, according to organizers. Along with the plenary panel discussion, attendees can choose from 30 sessions with more than 80 speak- ers and a host of agriculture-related exhibits. For more information, visit www.usda. gov/oce/forum. To register, visit www. infi nityconferences.com/Registration/ USDA_AgOutlook_Forum2017/regin fo.html?utm_medium=email&utm_so urce=govdelivery. CMN

For more information please visit www.ﬁ nlandiacheese.com © 2017 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® — January 20, 2017 EVENTS

Peyton Manning confi rmed as keynote speaker for ProFood Tech Former Agriculture RESTON, Va. — Five-time National his trademark humor and real-life practices in business and leadership Secretary Tom Football League (NFL) MVP Peyton stories to challenge audiences to development. Vilsack to speak Manning will give the keynote speech reach higher than they ever thought As the only event in North America at the inaugural ProFood Tech Confer- possible.” focused exclusively on all food and at Dairy Forum 2017 ence program, led by the International As one of the most decorated NFL beverage sectors, ProFood Tech will at- Dairy Foods Association (IDFA), PACK quarterbacks of all time, Manning most tract high-level buyers from every food WASHINGTON — The International EXPO and Anuga. recently led the Denver Broncos to and beverage sector with an expansive Dairy Foods Association (IDFA) has ProFood Tech will take place April victory over the Carolina Panthers in show fl oor and enhanced conference announced that former U.S. Secretary 4-6, 2017, in Chicago, and the keynote Super Bowl 50. Prior to that, he led the program, organizers say. of Agriculture Tom Vilsack will speak at will be April 4 from 8 to 9:15 a.m. Indianapolis Colts to victory in Super Full three-day passes to the ProFood Dairy Forum 2017 Jan. 31 in Orlando. Manning’s address is titled, “Winning Bowl 41, according to organizers. Tech Conference Program, which also Vilsack, who has ended his eight Strategies with Peyton Manning.” In addition to the keynote, Pro- includes access to the show fl oor, are years of service as head of USDA and is “NFL great Peyton Manning will Food Tech’s conference program $595 through Feb. 15, 2017. A one-day moving to a career in dairy, will share his share real-world leadership tips and offers a variety of educational experi- conference pass may be purchased perspective on the major issues facing how you can become a winner too by ences covering ideas and strategies on for $285 through Feb. 15, but prices dairy and agriculture, including trade learning to adapt to changing circum- regulations and food safety, consumer for both will increase after that date. agreements, immigration reform and stances,” says Neil Moran, senior vice trends that are changing the food and To register for the show and confer- the 2018 Farm Bill. president, IDFA. “Manning combines beverage landscape, and industry best ence, visit www.profoodtech.com. CMN Vilsack is the new president and CEO of the U.S. Dairy Export Council (USDEC), where he will lead strategies and provide oversight of USDEC’s global promotion and research activities. (See “USDEC announces former USDA Secretary Tom Vilsack to become new president, CEO,” on page 20 in this issue of Cheese Market News). CMN Artisan program offers at-the-vat learning at WCIC MADISON, Wis. — Back by popular demand, the Artisan Cheesemakers Master Workshop joins the 2017 Wis- consin Cheese Industry Conference (WCIC) in April. This two-day program features a seminar and real, at-the-vat experience, tailored to the interests of artisans. Staff from the Wisconsin Center for Dairy Research (CDR) and Wisconsin Cheese Makers Association (WCMA) host the workshop, which is set for April 12-13 in Madison, Wisconsin. Judy Keller, events director, WCMA, notes that a complete lineup of educational offerings and exhibit hall features is now available at www.cheese conference.org. The focus of the 2017 Artisan Cheesemakers Master Workshop is the impact of different milks on cheese outcomes. The workshop begins with a restricted-capacity seminar April 12, concentrating on cheese ripening, physical and chemical characteristics of goat, sheep and cow milks, product safety and more. On April 13, artisans travel to the Center for Dairy Research in Madison, Wisconsin, to make cheeses from cow, goat and sheep milk in side-by-side vats, and to participate in a comparative sen- sory evaluation of cheeses with CDR staff. Registration for the workshop is limited to 35 participants. The cost for the program, which includes full access to the WCIC exhibit hall and lunches, is $195. Cheesemakers will be given priority registration preference. To register, visit www.cheesec- onference.org. For more information, call 608-828-4550 or email For more information please visit www.pleasureandcheeses.ca [email protected]. CMN © 2017 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]) January 20, 2017 — CHEESE MARKET NEWS® 11 CHEESE MARKET NEWS® Retail WATC H NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Kindred Creamery brand unites animal welfare, artisan cheese American cheeses utilize milk from ‘Cows First’ program

By Kate Sander steeped in 100 years of cheesemaking history. Brother and sister Scott Meister, FITCHBURG, Wis. — Capitalizing president, Meister Cheese, and Vicki on each of their strengths, Emmi Thingvold, chief of ﬂ avor development, Roth USA, Fitchburg, Wisconsin, are co-owners of the company following and Meister Cheese, Muscoda, Wis- in the footsteps of their father, Stanley, consin, teamed up to launch the and grandfather Joseph. Kindred Creamery line this past summer. The new retail brand features classic specialty American cheese varieties utilizing milk from dairy “It’s a really good story; farms committed to Meister Cheese’s it’s a story that “Cows First” animal welfare program. needs to be told. The program focuses on animal care, requiring the cows to have unfettered It’s a story about family access to the outdoors and prohibiting values that people tail docking and animal byproducts in feed. The program also requires dair- can engage with.” ies to be rBST-free and use antibiotics only when a cow is sick. Tim Omer Conventional wisdom in the cheese EMMI ROTH USA industry is that consumers like a story behind their cheese, and Kindred Creamery provides that in spades.

“We are proud to partner with dairy farmers who combine the best “The brand is relevant. traditions of iconic farming with the best methods of modern technology,” It supports the Meister says. “Our dairy farmers treat things that are their cows like family, while adopting modern technology and knowledge of important to people: animal nutrition and science.” sustaining family farms, Kindred Creamery also is a story Photo courtesy of Kindred Creamery of friendship, the result of longtime SPECIALTY AMERICAN CHEESES — Kindred Creamery, a partnership between Meister small businesses industry rapport. Omer and Meister Cheese and Emmi Roth USA, produces a number of varieties of American-style cheeses with and animal welfare.” have known each other for years, and milk from dairy farms committed to Meister Cheese’s “Cows First” animal welfare program. as they visited one day, Omer began Tim Omer to realize that while the Cows First Cheese’s specialty. The synergies and of the first things that came to mind. EMMI ROTH USA program, first introduced eight years complementary strengths of the two They were sent back to the drawing ago, was being successfully utilized for companies seemed to suggest a natural board when they found “generations” cheese in foodservice, it wasn’t making partnership. was trademarked in a variety of forms. its way to retail yet. Omer says one of the things that has Sometimes, though, going back to the “The brand is relevant,” says Tim “It’s a really good story; it’s a story always impressed him about Meister drawing board is a good thing; as they Omer, president and managing di- that needs to be told,” Omer says. “It’s Cheese is its partnerships with dairy brainstormed, “kindred” was floated as rector of Emmi Roth USA, which is a story about family values that people farm families, in many cases genera- an idea. It was universally liked by all. responsible for marketing the line. “It can engage with.” tions of whom have now shipped to “Kindred is a really good name … supports the things that are important At the same time, Meister says that Meister Cheese. it defines what we have and really to people: sustaining family farms, he was looking for the right opportu- Kindred Creamery represents all of describes the family nature of the busi- small businesses and animal welfare.” nity to introduce Cows First cheese these generations, both dairy farmers ness,” Omer says. “The name generates Kindred Creamery is a story of fam- to retail. and cheesemakers, coming together to a lot of emotion for people.” ily and years of partnership between It all began to come together. Emmi make and market high quality cheese. Kindred Creamery cheeses are dairy farmers and a cheesemaker. Roth USA, known for its marketing In fact, when Emmi Roth and Meis- made exclusively from segregated milk The cheese for the line is made at prowess, wasn’t handling American- ter Cheese started to work on a name from dairy farmers who participate Meister Cheese, a cheese company style cheeses, which is Meister for the brand, “generations” was one Turn to KINDRED page 13 a

Also in Retail WATCH: Union Star offers new Red Willow … Page 14 Landana debuts aged organic Gouda … Page 15 12 CHEESE MARKET NEWS® — January 20, 2017 RETAIL ROUND-UP Emmi Roth launches new organics line, adds new product to U.S. Kaltbach cheese line MONROE, Wis. — Emmi Roth USA will tion of organic milk and Swiss traditions. over the past few years,” says Tim Omer, soft cooked egg yolk in a bowl or ramen, introduce its new Roth Organics Line, as Roth’s Organic Van Gogh Gouda president and managing director, Emmi the company says. It is a semi-fi rm cheese well as its new Kaltbach Le Crémeux, at is available in 10-pound wheels and Roth USA. “We are fortunate to live in a that is crafted with pasteurized milk and the Winter Fancy Food Show. 8-ounce retail cuts, and it features Roth’s part of the world where fresh, organic microbial rennet and aged a minimum The Organic Line consists of four signature Van Gogh Gouda — a Dutch milk is available in our backyard. The of 120 days in the Kaltbach caves in the new cheeses, featuring award-winning cheese with a straw-yellow body and farmers we work with follow certifi ed Alpine Valley near Lucerne, Switzerland. Roth favorites now made using fresh, mellow, mild sweetness. organic dairy farming standards.” Swiss cheesemakers and affi neurs certifi ed organic milk from local dairy Roth’s Organic Havarti is available In addition, Emmi Roth will introduce handpick a select number of wheels farms, according to the company. in 9-pound loaves and 8-ounce retail at the Winter Fancy Food Show its ex- to continue their refi nement in the The organic line features Roth’s cuts, and it is a versatile cheese with a panded Kaltbach line, with the addition Kaltbach caves, which are a 22-million- fl agship Grand Cru Original now avail- mild and buttery fl avor, which does well of a new imported cheese from Switzer- year-old natural sandstone labyrinth able in organic, as well as Organic Van with cooking and melting, according to land — Emmi Kaltbach Le Crémeux. with a small river that runs through it, Gogh Gouda, Organic Havarti and Or- the company. The cheese will join Kaltbach Le inspiring the name, the company says. ganic Sharp Cheddar. Each variety also Roth’s Organic Sharp Cheddar is Gruyère AOP, Kaltbach Emmentaler AOP “The demand for artisan cheese is gluten free, non-GMO, rBST-free and available in 1-pound blocks and 8-ounce and Kaltbach Alpine Extra as available continues to grow in the United States,” vegetarian friendly, the company says. retail cuts, and it is crafted from organic Swiss imports through Emmi USA. Omer says. “We remain the No. 1 im- Roth’s Organic Grand Cru Original is milk and aged for a minimum of six Made in 9-pound wheels, Kaltbach Le porter of Gruyère in the country and available in 10-pound wheels and 8-ounce months to develop a rich and tangy fl avor. Crémeux is a washed-rind cheese that are proud to continue to introduce new retail cuts, and it is an award-winning “There is a strong demand for organic is sweet and unassuming at fi rst, but products to the United States from our Alpine-style cheese made from a combina- products that has grown signifi cantly develops and becomes reminiscent of a parent company in Switzerland.” CMN Emmi Roth offers FOUR GENERATIONS STRONG new Sriracha Gouda MONROE, Wis. — Emmi Roth has launched its Sriracha Gouda, which in Cheesemaking with Five Master Cheesemakers!!! merges the mellow and mild fl avor of Roth’s Dutch-style Gouda with spicy, • Family Owned Since 1925 tangy-sweet and savory Sriracha spices. • Award-Winning Cheese & Yogurt Sriracha Gouda is made from cultured • Dedication to Consistent Quality pasteurized milk from local Wisconsin • Progressive People & Ideas dairy farms and cured for a minimum of 30 days. Before the curing process, SHARE IN OUR AWARD-WINNING Sriracha Gouda wheels are speckled EXCELLENCE AND DEDICATION with red pepper fl akes and hand painted. Jim Demeter, Steve Buholzer, Adam Buholzer, “The bold fl avor trend has been alive Whether it is our chunk, crumbled or chunk in brine Dave Buholzer & Ron Buholzer (from left) Feta or our Greek Yogurt, you can always trust our and well for the past few years and it’s superior quality and taste. not going away anytime soon,” says Marc Druart, head cheesemaker and director “When Feta: Greek Yogurt: of research and development, Emmi • Made From the Freshest • Authentic Mediterranean Taste Roth USA. “We were able to infuse our we come in Cow’s Milk • Lowfat and Nonfat Varieties signature Van Gogh Gouda with a sriracha • Firm & Crumbly Texture • 2X the Protein first, you spice mix that’s bold enough to make an • Tangy & Salty to the Taste • Thick, Rich & Creamy know exactly • Steep in Greek Tradition • Flavored or Plain impact, but the heat mellows quickly and where we • Retail & Foodservice • Retail, Foodservice & Industrial doesn’t overpower the creamy, buttery stand.” young Gouda fl avors.” 2016 American Cheese Society The cheese pairs well with apple and Cheese Contest berry ciders; Rose and Sauvignon Blanc; 1st Place: Odyssey Reduced Fat Feta and Pale Ales and IPAs; and it serves well 1st Place: Odyssey Tomato & Basil Feta 1st Place: Brick as a topping for chili or tomato soup, on ta- 1st Place: Odyssey Greek Yogurt French Onion Dip cos or on deviled eggs, the company says. 2nd Place: Odyssey Feta 2nd Place: Odyssey Peppercorn Feta For more information, visit 2nd Place: Muenster www.rothcheese.com. CMN 2016 World Championship Cheese Contest 1st Place: Havarti, Flavored (Dill) 3rd Place: Flavored, High Protein Yogurt, Cow’s Milk (Odyssey Peach) Sartori introduces 4th Place: Feta, Flavored (Peppercorn) Chipotle variety to 2015 United States Championship Cheese Contest BellaVitano lineup 1st Place: High Protein — Cow’s Milk Yogurt 10% Odyssey® Greek Yogurt 1st Place & 2nd Place: Flavored Feta PLYMOUTH, Wis. — Sartori Co. has Mediterranean Herb (1st), added a new south-of-the-border in- Tomato & Basil (2nd) spired variety to its BellaVitano line — Chipotle BellaVitano. Hand-rubbed with a blend of sea- sonings, the cheese balances savory smokiness with the sweet and creamy WISCONSIN MADE BellaVitano base. BY MASTER CHEESEMAKERS The cheese already has won awards domestically and internationally, including second place in its class at the World Championship Cheese Contest last spring. It’s now ready for its public 608.325.3021 debut, company offi cials say. www.klondikecheese.com For more information, email [email protected] or For more information please visit www.klondikecheese.com visit www.sartoricheese.com. CMN RETAILING PERSPECTIVES January 20, 2017 — CHEESE MARKET NEWS® 13 KINDRED and on the East Coast, and Kindred Creamery continues to look for more Continued from page 11 opportunities to further its reach, including in the West. in the Cows First program. To main- Along the way, Kindred Creamery tain their certifi cation, participating has been listening to customer feed- dairy farmers are annually certifi ed by back and has been tweaking its pack- Validus, a third-party auditor. For their aging a bit, adding, for example, more efforts, Cows First participants are paid information about the brand’s popular a premium for their milk. story on packages. Currently cuts of “The foundation of the Cows First the cheese are wrapped in parchment; Program and Meister Cheese being a Kindred Creamery also is test market- third generation company just seemed ing clear packaging, Omer says. like the right fit for us,” say dairy Omer says today’s consumers value farmers Jeremy and Michelle Wink- transparency in how the foods they ers, who participate in Cows First. eat are made, and Kindred Creamery “Our grandfather envisioned having a offers that transparency from the farm grassroots family farm with profi tability, to the retail shelf. To better reach and that’s exactly what the Cows First these consumers, Kindred Creamery also is developing a social media Program has allowed us to achieve.” Photo courtesy of Kindred Creamery campaign that it expects to launch in the second quarter. New fl avors are ON TREND FLAVORS — Kindred Creamery cheeses are available in a number of fl avors always in development as well. CMN including Forage Mushroom & Scallion Jack. “Doing the right thing for animals and family farms is also doing the right thing for the quality of the cheese we make.”

Scott Meister MEISTER CHEESE

It’s really a win-win, according to Meister and Omer. “Doing the right thing for animals and family farms is also doing the right thing for the quality of the cheese we make,” Meister says. The way the milk is produced is a key differentiator that resonates with many consumers, Omer adds. For consumers willing to pay a bit more to support family farmers, Kindred Creamery’s story resonates, Omer says. Wisconsin probably is never going to be the most efficient place to produce milk, and not everyone wants to pay a premium for their cheese. However, Kindred Creamery is an affordable specialty brand for those who want to support traditional family farming. Meister Cheese’s cheesemaking capability — Omer calls it “artisan- with-scale aptitude” — allows Kin- dred Creamery to produce cheese in a number of varieties including Sharp Cheddar, Medium Cheddar, Mild Cheddar, Colby Jack, Pepper Jack, Monterey Jack and Natural Smoked Gouda. Thingvold’s creative capacity to develop on-trend flavors also means the brand carries a number of specialty varieties such as Sweet Fire Mango Jack, Spicy Sriracha Jack, Ginseng & Garlic Jack, Ghost Pepper Colby Jack, Hickory Smoked Cheddar and Forage Mushroom & Scallion Jack. A half year into Kindred Creamery’s launch, Omer says he is pleased with Kindred Creamery’s retail placements, both in the deli and the dairy case. The brand can be found in the Midwest For more information please visit www.kindredcreamery.com 14 CHEESE MARKET NEWS® — January 20, 2017 THE CHEESE TABLE

Lactalis American’s Président cheese unveils new sizes, varieties at Fancy Food Show

NEW YORK, N.Y. — Président cheese, available on a limited basis in 2016, all cheese sizes in its Spanish Manchego full butter fl avor and creamy texture. a brand of Lactalis American Group, three varieties will be available nation- and French Madrigal hard cheese lines. She adds that the convenient 3.5-ounce will be showcasing new fl avors and siz- wide this spring. Président will offer a new Manchego stick format is the perfect combination es of popular cheese varieties at next She notes Président also is rolling wedge in a random weight 6- to 8-ounce of European-style butter and American week’s Fancy Food Show in San Fran- out organic Rondelé, with Garlic & size, as well as a new random weight convenience. cisco. Herbs and Garden Vegetables varieties 6- to 8-ounce wedge of Madrigal. Blake The company promises further new Responding to the popularity of its now available in 6.5-ounce sizes with a notes the varieties combine the luxury fl avors and varieties in 2018, Blake adds. Triple Crème Brie, Président now will suggested retail price of $5.99. of hard imported cheeses with a con- For more information, visit www.pres- offer the cheese in a new 8-ounce round, “Organic has more growth among venient format to expand consumers’ identcheese.com or stop by their booth in addition to its 4-, 8- and 16-ounce millennials than any other generation,” horizons. at the Fancy Food Show. CMN wedge offerings. The new round will Blake adds. In addition to cheese, the company be available in March with a suggested Président also is adding new fl avors also will be showcasing new Président retail price of $7.99 per unit. to its line of 8-ounce Brie Tortes, and will butter, available in salted and unsalted Union Star offers Also available in March are three new be offering Garlic & Herbs and Cheddar varieties. new Red Willow fl avors in Président’s Rondelé gourmet & Horseradish varieties at retail for the The butters are made from cultured spreadables line — Thai Sweet Chili, Easter holiday. The 8-ounce tortes come creams in Brittany, France, a region BERLIN, Wis. — Wisconsin Master Pineapple & Ginger and Sea Salt & with a suggested retail price of $8.49 known for its oceanic climate and rich Cheesemaker Jon Metzig of Union Star Cracked Pepper. Karine Blake, market- per unit. grass, Blake says, noting that Président Cheese has introduced a new cheese, ing director for Président cheese, notes Coming in May 2017, Président butter is churned approximately 5 times Red Willow, made at his family’s Willow that while Sea Salt & Cracked Pepper was cheese also is offering new varieties and longer than U.S. butters, enhancing the Creek Creamery in Berlin, Wisconsin. The soft washed-rind cheese comes in 10-12 ounce wheels and is aged a minimum of 20 days. It’s hand-washed with a mixture of cultures and Scottish Ale from Fox River It’s A Brewing Co., Appleton, Wisconsin. “I would say the closest way to de- scribe it is like a traditional Muenster Great Time from France,” Metzig tells Cheese Mar- SILVER ket News. “It’s a traditional soft washed- To Buy AWARD rind cheese, but not too pungent. It has typical washed-rind fl avors — meaty, savory, brothy fl avors.” Silver! Metzig adds that the creamery spent two years doing trial studies of the cheese and began selling it late last year. He says the response so far has been positive. ld Europe Cheese is “People like it because it’s not as proud to announce O Brie with Peppercorns strong as Limburger, but it defi nitely the addition of three has some of the similar fl avors,” he says. Silver medals to our vast For more information, call collection of awards from the Metzig at 920-836-2804 or visit www. prestigious World Championship unionstarcheese.com. CMN Cheese Contest held in Spain. The World Cheese Awards are among the Laura Chenel’s adds largest and most respected cheese Garlic & Chive log competitions in the world. Hosted by the SILVER AWARD U.K.’s Guild of Fine Food, the 2016 event SONOMA, Calif. — Laura Chenel’s will featured more than 260 judges scoring introduce its Garlic & Chive Fresh Chevre over 3,000 cheeses from 31 countries. log at the Winter Food Fancy Show in San Francisco. As with all of our cheeses, tradition, This new, 8-ounce goat cheese log flavor and quality come together to is made with fresh goat cheese mixed create these 2016 winners. All of our with garlic and shallots, then coated award-winning cheese have these with chives. The shallots add a hint consistent features: Natural Smoked Gouda of sweetness to the tangy, fresh goat cheese flavor, while the chives’ her- • Made using only the freshest milk baceous taste balances the natural • Carefully hand-crafted by award- spiciness of the garlic, according to winning cheese makers the company. • Available in delectable flavors and The Garlic & Chives log will enhance a variety of sizes any cheese platter, while its smooth and creamy texture make it ideal for melting SILVER So buy some silver in the form of delicious AWARD on pasta or in a quesadilla, or used as award-winning Reny Picot Cheeses and an ingredient to “spice up” any dish, the taste one of the world’s leaders. company adds. As with all of Laura Chenel’s cheeses, the award-winning 8-ounce log collection is made using only fresh goat milk from nearby farms in the western region of the United States. Collaborating with a network of independent goat farmers A Rich Tradition of Gourmet Cheeses Camembert Traditionnel allows Laura Chenel’s to oversee the main ingredient in its products while Proudly Hand-Crafted by Old Europe Cheese supporting its farmers. 1330 East Empire Avenue • Benton Harbor, MI 49022 • 269.925.5003 • www.OldEuropeCheese.com The company will be at the Winter Fancy Food Show from Jan. 22-24. CMN For more information please visit www.oldeuropecheese.com RETAILING PERSPECTIVES January 20, 2017 — CHEESE MARKET NEWS® 15

Schuman Cheese to showcase its new and ﬂ agship cheeses at Winter Fancy Food Show

FAIRFIELD, N.J. — Schuman Cheese according to Allison Schuman, national In addition, the line will have spe- The fl avor is made using the com- will introduce a new cheese line and a sales manager, Schuman Cheese. cialty goat cheese logs, including a pany’s proprietary Cello-make process, new cheese fl avor, as well as feature its The line will include Manchego, a variety in an original fl avor in addition Schuman says. While not an intuitive fl agship cheeses, at the Fancy Food Show Protected Designation of Origin cheese to a pineapple variety with pineapple combination, mixing Pepper Jack with Jan. 22-24 in San Francisco. that is made from sheep’s milk, and will pieces rolled along the outside of the Asiago elevated the fl avor, creating a Schuman Cheese’s new cheese line is be available in ages of 3 months, 6 months log, Schuman adds. nutty cheese with a creamy note and a result of a recent partnership with Hijos and 12 months, according to Schuman. Schuman Cheese also will trial a new providing a base in which to add the spice de Salvador Rodríguez, SA (Quesos El The line also will include Iberico, Cello Whisps Asiago Pepper Jack fl avor that comes with Pepper Jack, she adds. Pastor), a family-owned cheese company a cheese made from a combination of at the Fancy Food Show, with plans to For more information, visit in Spain. Schuman Cheese plans to im- sheep’s, cow’s and goat’s milk, which also launch in April. schumancheese.com. CMN port the cheese line to the United States is available in ages of 3, 6 or 12 months, and is actively selling to select retailers, Schuman says. Ellsworth debuts hot buffalo curd fl avor Landana debuts extra-aged organic Gouda ELLSWORTH, Wis. — Ellsworth Co- wing appetizer, company offi cials say. operative Creamery recently has added Ellsworth Hot Buffalo Cheddar Cheese BODEGRAVEN, Netherlands — cheese, the company says. Hot Buffalo Cheddar curds to its growing Curds are rbST-free, gluten-free, naturally Vandersterre Holland B.V. recently an- Prior to its public debut, Landana collection of fl avored cheese curds. high in calcium and protein and contain nounced that its brand Landana will Organic Aged was awarded second place In its latest variety, Ellsworth’s signa- no added sugars, carbs or trans fats. debut a new, extra-aged Gouda in its at the International Cheese Awards in ture white Cheddar curds are mixed with For more information, email to- organic range during the Fancy Food England in the Best Organic Cheese - a touch of buffalo spice for a hot and spicy [email protected] or vis- Show in San Francisco Jan. 22-24. Specialty category. snack that resembles a classic buffalo it www.ellsworthcheese.com. CMN Landana Organic Aged is USDA “We are very proud to see our new- certified organic, made from the milk est Landana cheese awarded by an Murray’s offers exclusive Annelies cheese of free range cows and prepared us- international panel of cheese experts,” ing traditional Dutch cheesemaking says Ies Verloop, commercial director, NEW YORK — Murray’s has teamed up for an additional 9 months in Murray’s methods. After aging for at least six Vandersterre Holland. “This award is a in an exclusive partnership with Walter alpine cave, where they develop sweet months on wooden shelves, the cheese confi rmation of the excellent quality of Rass, of Challerhocker cheese fame, to fl avors of roasted hazelnuts and alpine achieves a full and piquant flavor. Landana Organic Aged.” introduce Annelies cheese. grasses with undertones of butterscotch Despite its extra-long aging period, Landana also offers Landana Organic Rass crafts wheels of raw cow’s milk and cocoa, according to Murray’s. the texture is creamy and melts eas- Mild, which was introduced last year as he calls Tufertschwiller and until now has The name Annelies is a tribute to Rass’ ily on the tongue. No artificial flavors, the fi rst USDA-certifi ed organic Gouda only sold them in his village. However, wife. The cheese pairs well with a Grüner colors or preservatives are added, and from Holland. with the partnership, Rass also is sending Veltliner or a Pinot Noir, the company says. because it is made with vegetarian For more information, visit www. these mild-fl avored wheels to Murray’s at For more information, visit www. rennet, vegetarians also can enjoy this landanacheese.com. CMN 3 months of age. The wheels are then aged murrayscheese.com/annelies. CMN

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For more information please visit www.pacifi cgoldcreamery.com For more information please visit www.saputospecialty.com 16 CHEESE MARKET NEWS® — January 20, 2017 RETAIL ROUND-UP WMMB Summer of Curds campaign earns Best of Show award at 2016 Alchemy Awards MADISON, Wis. — The Wisconsin Milk curds — resulting in positive consumer received more than 51 million total con- • Grate. Pair. Share., an online maga- Marketing Board (WMMB) was awarded engagement for Wisconsin cheese, as sumer impressions including mentions zine featuring Wisconsin cheese, won an the Best of Show award for the EatCurds. well as increased website traffi c and from high-profi le media outlets including Award of Merit within the Other Digital com “Summer of Curds” social media awareness of EatCurds.com, WMMB says. BuzzFeed, Heritage Radio and the New Publications category. The project is campaign at the 2016 Alchemy Awards, The 94-day campaign included daily York Times, had nearly 200,000 contest credited to WMMB and Stephan & Brady. hosted by the Madison Chapter of the giveaways of Wisconsin cheese curds entries and saw a 500-percent increase • “Cheese Lover’s Day ‘Cheese Public Relations Society of America throughout the summer. The campaign in traffi c to EatCurds.com. Wishes’” won an Award of Excellence (PRSA). launched with an infl uencer mailing According to the Madison Chapter of within the Social Media Tactic category. The Alchemy Awards honor excep- in which more than 30 individuals — PRSA, the Summer of Curds campaign The project also is credited to WMMB tional campaigns and tactics devel- including cheese and food bloggers, also won an Award of Excellence within and Stephan & Brady. oped and executed by public relations Instagram infl uencers, online media the Social Media Campaign category, • “National Cheese Curd Day” won an organizations in the greater Madison outlets such as BuzzFeed, and celebrities making it eligible for the Best of Show Award of Excellence within the Integrated area, and the Best of Show award is the with a direct connection to Wisconsin award. Campaign category. The project is cred- organization’s highest honor, according — received Summer of Curds boxes Other dairy-related projects receiv- ited to Culver’s and Hiebing, an advertis- to WMMB. containing fresh Wisconsin cheese curds. ing recognition within their categories ing agency in Madison, Wisconsin. CMN WMMB’s Summer of Curds social Entries into the contest were primarily include: media campaign was designed in driven via Wisconsin cheese social media • “The Holidays Are Short, Eat Des- partnership with the Madison-based channels including Facebook, Twitter sert First” won an Award of Excellence IDDBA releases agency Stephan & Brady to capitalize and Instagram, WMMB says. within the Multimedia Tactic category. report on connecting on the love that many people have for As a result of these efforts, the Sum- The project is credited to WMMB and Wisconsin cheese — specifi cally, cheese mer of Curds social media campaign Stephan & Brady. across the store

MADISON, Wis. — The International Dairy-Deli-Bakery Association (IDDBA) and Nielsen Fresh announce the release of original research that provide retailers with ideas and strategies for boosting entertainment-occasion sales by exam- ining the connections fresh department products have with the rest of the store. “Total Store Connectivity: Enter- taining Across the Store,” an IDDBA- commissioned report prepared by Nielsen Fresh, identifi es how product connections can generate larger bas- kets and boost sales through new and innovative merchandising and marketing concepts. “Entertaining is a big driver of consumer purchasing, whether it’s a holiday gathering, Super Bowl party or small get-together with a few friends or family members,” says Alan Hiebert, senior education coordinator, IDDBA. “When selecting the menu, fresh products from dairy, deli, bakery and prepared foods often are easy, convenient accompani- ments for get-togethers and often end up in the shopping basket together. But what else is purchased depends on the type of entertaining occasion. This research explores the natural correlations these products have with other store items, thereby creating new ideas for cross- merchandising and cross-promotion.” The report fi nds that premium entertaining categories share many similar connections in produce, with sales of many of these products peaking on Saturday and Sunday. The report recommends sampling deli specialty meat and cheese, and artisan bread or deli crackers together in the produce department in the evening to encourage shoppers to put more in their basket when shopping for dinner/ cocktail parties. Everyday casual entertaining categories share common connections with pre- dominantly center store categories, the report notes. It recommends enhancing center store shelf displays with coupons offering discounts in fresh product areas, such as a $1 off coupon for Brie to partner with rosemary-fl avored crackers. The report is available only to IDDBA members and can be accessed by members online at www.iddba.org. CMN For more information please visit www.shullsburgcreamery.com RETAILING PERSPECTIVES January 20, 2017 — CHEESE MARKET NEWS® 17

Norseland enters strategic alliance with Zingerman’s cheese comes to East Coast Parmareggio, maker of Parmissimo brand ANN ARBOR, Mich. — Zingerman’s Cheeses, a family-owned business which DARIEN, Conn. — Norseland Inc., positions in the U.S. market, the com- Creamery recently announced a new currently has offi ces in New York, Mas- the exclusive importer of Jarlsberg panies say. partnership with specialty food distribu- sachusetts and California, is a natural cheese, recently entered into a stra- “This partnership compliments our tor World’s Best Cheeses to bring Zinger- and welcomed fi t for both companies, tegic partnership with Parmareg- premium brand portfolio,” says John J. man’s small-batch artisan cheeses made Weinzweig says. gio, maker of the Italian Parmissimo Sullivan, president and CEO, Norseland in Ann Arbor, Michigan, to the East Coast. “We have always admired and brand of Parmigiano Reggiano cheese Inc. “Parmissimo represents a company “We’re honored to be represented on respected Zingerman’s business and and a cooperative of manufacturers with strong values, deeply rooted in the East Coast by World’s Best Cheeses,” philosophy, and these delicious cheeses and dairies. tradition and quality.” says Ari Weinzweig, co-founder, Zinger- have been on our radar for some time,” The new alliance will acceler- Ivano Chezzi, president, Parmareg- man’s. “Their distribution network will says Stephen Gellert, vice president ate sales growth of Parmissimo and gio, adds that the company is proud allow us to get our cheeses to specialty of business development, World’s Best strengthen both companies’ brand to work alongside Norseland as both shops, restaurants, caterers and cafes Cheeses. “We are very excited to fi nally companies believe in the values of without having to have them incur ship- be working together.” cooperation to enhance their brands ping costs from the Midwest.” World’s Best Cheeses currently is Vermont Creamery in the U.S. market. Since 2001, Zingerman’s Creamery distributing Zingerman’s Detroit Street announces retail “Norseland has a dominant position has specialized in soft-ripened cheeses, Brick, Chestnut Little Napoleon, Man- in America in the specialty cheese employing a combination of Old World chester, Liptauer and Aged Chelsea launch of St. Albans market,” he adds. techniques and creative innovation to cheeses. For more information, visit www.par- draw out full, complex fl avor. For more information, visit www. WEBSTERVILLE, Vt. — Vermont missimo.it or www.norseland.com. CMN The collaboration with World’s Best zingermanscreamery.com. CMN Creamery has announced the retail launch of St. Albans, its newest aged cheese. Available now at Whole Foods, Wegman’s and a host of specialty food retailers and grocery stores, St. Albans is made with cow’s milk and is verifi ed by the Non-GMO Project, a third-party verifi cation for non-GMO food and products, according to Vermont Creamery. “St. Albans represents Vermont Creamery’s progress over the last 32 years; what began with a desire to bring a cheese to the shelves of American grocery stores grew into our company’s efforts to gain our fi rst non- GMO verifi cation,” says Allison Hooper, co-founder. “With the release of this cheese, Vermont Creamery is modeling the transition of Vermont dairy farms to non-GMO feed.” Taking its name from the town of St. Albans, Vermont, the cheese recalls Vermont Creamery’s longstanding partnership with St. Albans Coopera- tive — a group of more than 300 dairy farmers and the longtime producers of the creamery’s cow’s milk. In partnership with Vermont Creamery, St. Albans Cooperative selected Paul-Lin Dairy in Bakersfi eld, Vermont, as the producer of the non-GMO milk for the cheese. “We are delighted to partner with Vermont Creamery on this project,” says Leon Berthiaume, CEO, St. Albans Cooperative. “Both the cooperative and Vermont Creamery’s reputations for providing high-quality dairy products are well known, and St. Albans becoming available to consumers nationally will enhance both of these great brands.” St. Albans begins with fresh, pasteurized milk, sourced from Paul-Lin Dairy. At optimal maturity, the cheese disks are placed in ceramic crocks and wrapped in a breathable perforated fi lm. The interior of the cheese becomes soft and spreadable, while the fl avor becomes more robust. Providing protection during the journey from Vermont, the ceramic crock also serves as a baking vessel, allowing the cheese to be warmed in the oven before serving. 3DUNODQGV'ULYH6XLWH'DULHQ&7__ZZZQRUVHODQGFRP_ZZZMDUOVEHUJXVDFRP For more information, visit www.vermontcreamery.com. CMN For more information please visit www.norseland.com 18 CHEESE MARKET NEWS® — January 20, 2017 RETAIL ROUND-UP Midwest Dairy Council contributes to Super Bowl host committee’s ‘52 Weeks of Giving’ ST. PAUL, Minn. — Midwest Dairy Coun- is part of the MNSBHC’s focus on “Fun, families at MNSBHC events. “Our dairy volves students and the community in cil has announced it will give $250,000 to Fuel and Fundamentals,” with a goal to farm families and the Dairy Council have eating better and getting 60 minutes of provide Fuel Up to Play 60 Super School leave a legacy of healthier children in a 100-year legacy of supporting healthy activity each day. Fuel Up to Play 60 is Breakfast grants, which aim to support years to come, Midwest Dairy says. children, and this is one more way we carried out through student leadership schools serving breakfast outside the Grants from Midwest Dairy Council can make a contribution.” in more than 73,000 schools nation- cafeteria. The grants will be provided to will provide Fuel Up to Play 60-branded A serving of milk is offered with wide, according to Midwest Dairy. CMN 52 communities across Minnesota over equipment for schools to use in deliver- every school breakfast, and the meals the 52 weeks leading up to Super Bowl ing enhanced Super School Breakfast often include cheese or yogurt as well, LII, which will be held in Minneapolis programs. Midwest Dairy Council staff Midwest Dairy says. MilkPEP launches in 2018. members also will provide outreach and Midwest Dairy’s work with school Through funding from dairy farm coordination with the 52 schools, which breakfast has shown that when breakfast second year of ‘My families, the contribution will match are selected by the MNSBHC and will be is served in the classroom, as a grab-and- Morning Protein’ other support to the Legacy Fund of the announced beginning in February. go meal or after fi rst period, more stu- Minnesota Super Bowl Host Committee “We are excited to be working with dents participate, Midwest Dairy adds. WASHINGTON — America’s milk (MNSBHC), with grants of up to $10,000 the Super Bowl committee to include The funding supporting the MNSBHC brands have launched the second year per school. The effort begins the day after Super School Breakfast in their 52 weeks supplements existing school breakfast of My Morning Protein, an effort focused Super Bowl LI in Houston, Texas, starting of giving,” says Kathy Skiba, a North efforts that are part of Fuel Up to Play on promoting milk as a protein solution a 52-week countdown to Feb. 4, 2018, Branch, Minnesota, dairy farmer who 60, a program of dairy farm families for families. according to Midwest Dairy Council. serves of the Midwest Dairy board and and the National Football League that The program includes national ad- The support from dairy farm families is representing the state’s dairy farm began six years ago. The program in- vertising, point-of-sale and promotional materials, ready-to-use social content, engaging influencers, key partners including Food Network Magazine and more. We craft cheese and These efforts deliver a message that promotes milk’s high-quality protein dairy products with that — a signifi cant consumer purchase driver — and highlights how milk is “more to love” quality a simple, wholesome way to add high- quality protein and essential nutrients built into every bite. to families’ morning meals, according to • Farm-to-Fridge Ideology is Who We Are the Milk Processor Education Program • Amazing Wisconsin Cheeses From (MilkPEP). Our Family to Yours Retailers have an opportunity to • Specializing in Cheese Spreads, Dips & Snacks cross-merchandise in-store, leveraging • Serving Retail, Distributors, Food Service MilkPEP point-of-sale materials and & Fundraising Efforts more to showcase that it is simple to • Over 100 Years of Cheese Making Experience come together in the morning as a family • “Quality at a Premium” with Dedicated QA/QC Technicians & Product Development Programs and get high-quality protein with milk to start the day strong, MilkPEP adds. For more information, visit INTRODUCING… milklife.com/mymorningprotein. CMN NEW! SNACK STICKS • Variety of Flavors • 1 Oz. “Grab And Go” Kroger announces (for easy calorie counting) • Healthy & Convenient milestone 350th • All Natural Wisconsin Cheese Murray’s store • Easy Open Packaging NEW YORK — The Kroger Co. has an- Quality is infused into every product offering nounced that Murray’s Cheese, founded a variety of flavors and sizes: in 1940, has opened its 350th store loca- • Cheese Spreads • Beer Cheese tion in Bloomington, Indiana, through • Cold Pack Cheese Food • Fudge Cheese its special partnership with the Kroger • Pasteurized • Cheese Balls & Logs family of stores. Process Cheese • Cheese Dip Snack Cup “This is an exciting milestone for Mur- ray’s and the specialty cheese industry,” says Rob Kaufelt, owner and president, Award Winning Cheese Murray’s. “In 2008, we pioneered a store-within-a-store concept at a hand- 3rd Place 2016 World Championship ful of Kroger stores. Between 2008 and Cheese Contest 2012, we opened 38 stores and in 2016 (Cold Pack Cheese Spread) we opened nearly 100. This partnership 1st Place has exceeded our wildest expectations.” World Dairy Expo Cheese Competition Murray’s Cheese shops in Kroger (Sharp Cheddar Cheese Dip) stores replicate the same experience 1st Place customers enjoy at its fl agship store Wisconsin State Fair in New York. Each carries hundreds of Blue Ribbon Cheese Contest cheeses, charcuterie, olives, crackers (Creamy Sharp Cheddar Cold Pack) and specialty food items from around NEW! the world. Murray’s is deeply involved Scott’s of Wisconsin with product selection, staff training and development, merchandising and promo- 1500 Clarmar Drive • Sun Prairie, WI 53590 tions. Its staff has trained thousands of 608.837.8020 • [email protected] cheesemongers and certifi ed cheese www.scottsofwisconsin.com professionals throughout its relationship with Kroger, according to Kroger. CMN For more information please visit www.scottsofwisconsin.com January 20, 2017 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

U.S., EU issue report on Transatlantic Trade and Investment Partnership progress to date WASHINGTON — Outgoing U.S. Trade place through the provision of enhanced regulatory cooperation in areas of common sensitive tariff lines on both sides; how Representative Michael Froman and Eu- online information and new mechanisms interest; to expand and lock in market access in ropean Union (EU) Trade Commissioner for U.S.-EU cooperation; and • Identifi ed possible mechanisms for key services sectors; how to reconcile Cecilia Malmström this week published a • Agreement on the importance of reducing unnecessary burdens in transat- difference on sanitary and phytosanitary joint assessment of the progress made in transparency and due process in trade lantic trade arising from redundant prod- measures; how to improve access to each the Transatlantic Trade and Investment remedy procedures and competition uct testing and certifi cation requirements; other’s government procurement markets; Partnership (TTIP) negotiations since policy. • Negotiated provisions that would how to provide strong investor protection they started in July 2013. In key regulatory areas of the TTIP facilitate trade subject to sanitary and while preserving the right of governments The joint report outlines progress negotiations, the goal has been to reduce phytosanitary import checks; and to regulate, including with respect to made in all areas of the talks, including differences that make transatlantic • Explored in detail ways to enable dispute resolution mechanisms; and how improved market access, streamlining commerce more burdensome while pre- stakeholders to participate more fully in to reconcile differences in approaches to regulations and other common ground serving or enhancing strong protections, the development of products standards trademarks, generic names and geographi- reached. The report also identifi es areas the report says. To this end, U.S. and EU across the Atlantic and how to take into cal indications. where signifi cant work remains to resolve negotiators have: account those standards. “On these and other challenging issues, differences, including improving access to • Found common ground on a number The report adds that signifi cant work our work over the past three years brought public procurement markets, providing of good regulatory practices; still is needed to resolve differences in greater clarity to our differences and en- investment protection and reconciling • Made progress in developing ap- several important areas of the nego- abled us to explore avenues for reconciling approaches to trademarks and geographi- proaches for facilitating forward-looking tiations, including: how to treat the most them,” the joint report says. CMN cal indications. The report notes some examples of progress made so far in negotiations include: • The exchange of offers to eliminate duties on 97 percent of tariff lines, a large majority of which would be phased out immediately upon entry into force of the agreement or quickly phased out; • The identifi cation of steps to reduce unnecessarily burdensome requirements and delays at borders; • Agreement that TTIP must include strong obligations to protect the environment and fundamental labor rights and should encourage cooperation to support Quality strong labor and environmental standards in trade partners; You Can Trust. • The negotiation of a dedicated chapter in TTIP focused on small- and Innovation medium-sized enterprises, which, among other things, would help these businesses better navigate the transatlantic market- You Can Taste. Celebrating Successful State Fair Partnerships for 60 Years! Dairy Promotion Board scholarships Introducing our Newly Expanded Glacier Ridge FarmsTM Line: available s(ANDCRAFTED)N!MERICAS$AIRYLAND WEST ALLIS, Wis. — The Wisconsin s.ATURALLY3MOKED#HEESES s'OURMET3PREADABLE#HEESES$IPS State Fair Dairy Promotion Board is of- s3MOKEY"ARS3NACK7EDGES fering $1,000 scholarships to third- and s6ARIETYOF&LAVORS fourth-year college students pursuing dairy-related or food science degrees FOODSERVICE at one of Wisconsin’s four-year universi- In Perfect Shape For a Growing Industry ties. The scholarships are for use during ■ Creative blend of vision and flexibility the 2017-18 school year. ■ Unique product offerings Additional $1,000 scholarships will ■ Naturally smoked cheeses tailored to fit every packaging configuration be offered to high school seniors plan- ■ Extensive single serving/portion-controlled sizes ning to pursue a dairy-related or food 31&,EVEL#ERTIlED This certification ensures our customers that our cheese PRIVATE LABEL science degree at one of Wisconsin’s products have been produced and handled in accordance with four-year universities or students the highest standards set by the Food Marketing Institute (FMI). Build Your Brand With Quality You Can Trust ■ studying in a two-year, technical school Expansive array of custom formulations ■ Innovative packaging solutions program related to dairy or food science. ■ Ability to drive new sales Applicants will be evaluated on involvement and leadership in dairy- RETAIL HOUSE BRANDS related activities, scholastic achieve- Diversify Your Product Portfolio With Our Proven Winners ■ ment and career objectives. Finalists Unique flavor profiles ■ Market versatility to maximize sales performance will be interviewed in mid-April, with ■ Price competitiveness & in-store support the recipients to be recognized at the ■ Low minimum order quantities 2017 Wisconsin State Fair. #ALLUSTODAYFORDETAILS The application deadline is Fri- day, March 24, and the applica- #OUNTY2OAD&s"LUE-OUNDS 7)s0H s&AX DCULLIGAN DAIRYFOODUSACOMsWWWDAIRYFOODUSACOM tion is available at wistatefair.com/ competitions/dairy-promo-board. CMN For more information please visit www.dairyfoodusa.com © 2017 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® — January 20, 2017 PEOPLE USDEC announces former USDA Secretary Tom Vilsack to become new president, CEO

ARLINGTON, Va. — The U.S. Dairy Export Council (USDEC) has announced that former U.S. Department of Agriculture Secretary Tom Vilsack The Best Traditional will join the organization as president and CEO, effective Feb. 1, 2017. 3rd Place & Specialty Cheese Donatello USDEC is a non-profi t, independent 2016 ACS Cedar Grove Team organization that seeks to enhance the You’ve Ever Tasted! Cedar Grove Chees global demand for U.S. dairy products 3rd Place and ingredients, according to USDEC. Each year we craft four million pounds of some of the Sheep’s Milk Feta “Growing the global dairy market best cheese you will ever taste! And all of our cheese is 2016 ACS Cedar Grove Team for U.S. dairy products is essential to produced without artificial growth hormones (rBGH) or Cedar Grove Cheese animal enzymes. We believe in environmentally sound the future of the dairy industry and production...working in concert with nature is an America’s dairy farmers. I’ve spent my important part of our business. career in public service as a tireless trade agreements, reasonable labeling Handcrafted Cheese is our Specialty advocate for farmers and American and product standards, and other issues • Traditional Cheese • Custom Processing agriculture and can think of no better are vital to the growth of America’s dairy • Artisan Cheese • NO Artificial Growth Hormones 2nd Place way to continue this service than by industry,” says Thomas Gallagher, CEO, Hard Sheep’s Milk • Family Owned (rBGH) or Animal Enzymes Donatello leading the U.S. Dairy Export Council,” Dairy Management Inc., the umbrella 2016 World Championship Vilsack says. “I look forward to partner- organization that represents the inter- Specializing in... Cedar Grove Team Cedar Grove Cheese ing with the dynamic team at USDEC as ests of U.S. dairy and founded USDEC • Quark Cheese • Traditional Aging Without • Goat, Sheep & Water Chemicals well as agriculture, food industry and in 1995. “Secretary Vilsack’s impressive Buffalo Cheese • Small Batch Cheese key stakeholders at home and abroad record of leadership and his proven abil- • Sharp & Extra Sharp Development to advance the council’s mission and ity to manage complex issues, combined • Surface Ripened strengthen trust in American dairy.” with his breadth and depth of industry As president and CEO, Vilsack looks knowledge, made him the preeminent Cedar Grove CHEESE & 2nd Place Hard Sheep’s Milk to secure access for overseas exports, in- choice to take the help of USDEC.” 2015 U.S. Championship Clock Shadow CREAMERY Cedar Grove Cheese crease their demand and facilitate sales, USDEC routinely partners with E5904 Mill Road | P. O. Box 185 | Plain, WI 53577 | Phone: (800) 200-6020 and he will provide strategic leadership other dairy industry groups, such as the 2nd Place Fax: (608) 546-2805 | E-mail: bob@cedargrovecheese Mixed Milk Cheeses and oversight of USDEC’s global promo- Innovation Center for U.S. Dairy, the In- www.cedargrovecheese.com 2015 U.S. Championship Cedar Grove Cheese tional and research activities, regulatory ternational Dairy Foods Association and affairs and trade policy initiatives. This the National Milk Producers Federation includes working with industry leaders to address the needs of its members, to develop a long-term vision for building including producers, processors and sales and consumer trust in U.S. dairy. cooperatives, ingredient suppliers and Together with the USDEC board, export traders. An important compo- Vilsack will create strategies to success- nent of Vilsack’s role will be working fully achieve the shared vision. He also with and through these organizations will serve as the organization’s primary to achieve results on behalf of the value spokesperson and ambassador to a host chain, USDEC says. of global and domestic stakeholders, “Secretary Vilsack arrives at USDEC

KOSHER • ORGANIC • rBGH-FREE • CUSTOM MADE FLAVORS & VARIETIES USDEC says. at a pivotal time, as we continue to face “The global dairy market is more both challenges and opportunities to For more information please visit www.cedargrovecheese.com competitive today than ever. Ambitious expanding U.S. dairy exports,” says Jim Mulhern, president and CEO, National Milk Producers Federation. “Secretary Vilsack’s familiarity with our trading partners provides him with a strong background to advance the programs of USDEC and its members in the future.” Vilsack succeeds Tom Suber, who served as president of USDEC since its founding in 1995 and retired at the end of 2016. Under Suber’s leadership, global U.S. dairy exports rose from the equivalent of roughly 5 percent of From humble beginnings to time-honored U.S. milk production to a high of 15.5 traditions, Nasonville Dairy always offers percent. quality cheese and you will taste the difference! USDEC has more than 100 dairy • Over 40 Varieties, Styles and Types of Award-Winning Cheese industry, dairy exporter and affi liated • Extensive & Unique Cheeses from Traditional to Specialty entity members. Its work is supported • Crafted by Two Master Cheesemakers by staff across the United States and in- • Consistent, Affordably Priced Product • Third Generation Wisconsin Dairy Supporting Local Dairy Farmers ternationally in Mexico, South America, Explore our online store and product offerings by Asia, the Middle East and Europe. visiting our website at www.nasonvilledairy.com “We thank Tom Suber for his tremen- dous contributions to the growth of U.S. dairy exports and elevating U.S. dairy’s position globally,” says Gallagher. “He leaves an impressive legacy at USDEC.” 10898 Hwy 10 West • Marshfield, WI 54449 Phone: 715-676-2177 • Fax: 715-676-3636 Upon his retirement, Suber has Email: [email protected] formed Suber Global LLC, a consulting www.nasonvilledairy.com fi rm focused primarily on strategic plan- ning, program evaluation and trade con- For more information please visit www.nasonvilledairy.com sultation in the dairy and food sector. CMN © 2017 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]) January 20, 2017 — CHEESE MARKET NEWS® 21 NEWS/BUSINESS

CABINET pany members look forward to working President Roger Johnson says that agency; it is America’s agency,” he adds. closely with Sonny Perdue in his new given the challenging state of the farm “We look forward to working with Mr. Continued from page 1 role,” Dykes says. economy, more than ever family farm- Perdue and the new administration He notes that while leading USDA, ers and ranchers need a champion in to create and defend a strong farm crucial in the new Trump administra- Perdue will oversee many areas of Washington. safety net and provide meaningful tion, especially when milk prices have extreme importance to the dairy sec- “I am hopeful we will fi nd that cham- farm policy solutions for producers, been in a prolonged slump,” says Jim tor, including the Dietary Guidelines pion in Sonny Perdue,” Johnson says. particularly dairy farmers and cotton Mulhern, president and CEO, NMPF. for Americans, the school breakfast “USDA is more than agriculture’s growers, in the next farm bill.” CMN Michael Dykes, president and CEO of and lunch programs, and the national the International Dairy Foods Association disclosure standard for foods made with (IDFA), says that as a fellow veterinar- genetically-modifi ed ingredients. CHECKOFF port research to benefi t the organic ian, he is confi dent Perdue will bring the “IDFA looks forward to meeting industry, to raise consumer awareness Continued from page 1 necessary knowledge and insight to keep with the secretary and continuing our of certifi ed organic products in the U.S. agriculture, food production and conversations with USDA on these and marketplace and to improve access nutrition programs strong and vibrant. other topics,” Dykes says. United States. to information and data across the or- “IDFA and our dairy foods com- National Farmers Union (NFU) The program would provide exemp- ganic sector. tions for producers and handlers with A proposed rule with information FRANKLIN chland as Hochland marks its 90th gross organic sales of $250,000 or less about the proposed program was pub- anniversary this year. He notes that and importers with $250,000 or less in lished in the Jan. 18 Federal Register. Continued from page 1 Franklin’s strong manufacturing and transaction value of imported organic A 60-day comment period ends March sales platform in the U.S. cream cheese products during the prior marketing 20. and Arizona, will continue to operate market complements Hochland’s inter- year, as well as for organic products Should USDA proceed with promul- independently as a wholly-owned sub- national growth strategy. produced domestically and exported gating a program based on public com- sidiary of Hochland SE. Peter Stahl, CEO, Hochland SE, from the United States. However, the ments, a referendum would be held to “We are thrilled to announce the ac- agrees. proposed order would provide other- determine whether a majority of eligi- quisition,” Gutknecht says. “Hochland and “We are very excited about this ac- wise exempt producers, handlers and ble domestic producers, handlers and Franklin share a common vision around quisition,” Stahl says. “Franklin’s strong importers the option of being volun- importers support a program prior to providing superior customer service, cre- market position, nationwide distribu- tarily assessed and participating in it going into effect. ating best-in-class products and ensuring tion and two modern production plants the program. Comments can be posted on www. a company culture that strives to make a offer Hochland the ideal platform for A 17-member board would be ap- regulations.gov or mailed to: Promo- difference for our customers and brands.” the successful implementation of our pointed by the secretary of agriculture tion and Economics Division, SCP, Gutknecht adds that as a company own brands and products in the U.S.” to administer the program and would AMS, USDA, Room 1406, Stop 0244, with a successful 100-year heritage, The terms of the transaction be responsible for developing, fi nanc- 1400 Independence Ave. SW, Washing- Franklin Foods is proud to join Ho- were not disclosed. CMN ing and coordinating activities to sup- ton, DC 20250-0244. CMN CLASSIFIED ADVERTISING

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KOSHER The holograms, which the supervis- only OU certifi ed when bearing the the food industry, such as an increasing ing rabbi brings as the cheese is being hologram, and next to the statement is interest in bold cheese fl avors as well as Continued from page 1 packaged, cannot easily be duplicated, the hologram. The statement does not cheeses made by local, small companies, are tamper-proof and contain special appear on industrial cheeses because Gordimer says. While mass production it is doable, he says. codes — similar to the shiny hologram these cheeses always will be opened of kosher cheeses also is growing, the Gordimer notes another consider- strip on a credit card. The rabbi moni- and processed in the presence of a largest noticeable growth is in small, ation of kosher products — forgery tors and tallies hologram use each time supervising rabbi, who comes with docu- family-operated artisanal cheeses, — has led to changes in OU’s labeling. cheese is labeled and takes the unused mentation that identifi es the cheese’s including both foreign and domestic “Unfortunately, there’s occasional holograms with them upon labeling kosher status when bearing the specifi c varieties, he adds. label fraud,” Gordimer says. completion, Gordimer explains. security stickers, Gordimer adds. Heiman says he also has noticed To help prevent forgery, OU has For industrial kosher cheeses, the • Kosher cheese trends kosher cheeses opening up to new created a metallic hologram that is af- rabbi brings slightly larger, coded Gordimer says he has seen more fl avors. However, he adds that he has fi xed to kosher-certifi ed cheeses when security stickers that are traceable by interesting kosher foods — such as not seen the incorporation of hotter they are cut and labeled, all under the OU offi ce, Gordimer says. These some artisanal cheeses — available on fl avors into kosher cheeses as seen in full-time OU rabbinic supervision, he security stickers are tamper-proof and the general market over the past year. other cheese types. says. These holograms provide added are placed on the product following As a result, OU has noticed a larger The kosher label also appeals to security against fraud, as each package the same protocol used for holograms. consumer interest in kosher. vegetarians and others who look to eat of product is certifi ed only when bearing For retail customers, the package In addition, kosher cheese trends foods free of animal byproducts, accord- the OU hologram. typically states that the product is refl ect some larger trends happening in ing to Gordimer. Incorporating non-animal rennet for aged cheeses is especially interesting, according to Delman, as it has not been available for as long as traditional animal rennet. Whereas European hard cheeses typically are made from traditional ag- MORE NEWS, ing methods containing animal rennet, kosher aged artisanal cheeses with non- MORE SOLUTIONS, animal rennet are, in many cases, being done for the fi rst time, he says. In addition to kosher aged cheeses, MORE CHOICES! kosher cheese powders, goat cheese and organic cheese also are growing in demand, Gordimer says. In some cases, there are not enough of these Choose the Best... cheeses on the kosher market to meet Cheese Market News. demand, he adds. At Lake Country Dairy, the company Because the Right News Matters! has noticed an increasing interest in organic and non-GMO kosher cheese. We fill our newspaper each week with news “We’ve seen a movement on people “that is all about YOU.” The weekly news coverage and wanting organic and non-GMO versions support you receive from CHEESE MARKET NEWS of kosher products,” Norton says, adding is unmatched in the industry. that, while the company does not currently produce kosher organic and non- We take serious news, add in analysis, attention to GMO products, it may work individually detail, passion and integrity to deliver the highest with customers in the future to produce level of coverage and service in the cheese business! such cheeses that fi t customers’ needs. CALL US TODAY Lake Country Dairy has seen a push to discuss from export markets to offer kosher your marketing needs or products as well — even in regions to subscribe. where kosher demand may not be expected — showing kosher can act as a mark of quality in addition to its religious upholding, Norton says. Overall, Norton has seen a growing number of requests for kosher cheese at Lake Country Dairy, leading the company to produce more kosher cheese now than in the past, he says.

® Heiman says that offering kosher CHEESE MARKET NEWS SUBSCRIPTION FORM: cheeses has caught more customer 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) trafﬁ c for Nasonville. In the coming 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) F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only) year, he says he expects kosher cheeses

USTR schedules hearing on EU ban on U.S. beef products; Roquefort duties could increase WASHINGTON — The Offi ce of the February 1998 case found that the ban In 2009, the United States and the statement of higher duties on Roquefort U.S. Trade Representative (USTR) last was inconsistent with the EU’s obliga- European Commission announced cheese and other products in the EU- week announced that, acting on the tions under the WTO agreement, USTR the signing of a Memorandum of Un- beef case, USTR says it will conduct a request of the U.S. beef industry, it notes. In July 1999, a WTO arbitrator derstanding (MOU) in the EU beef review of the effectiveness of such an has scheduled a public hearing and is determined that the EU import ban on case. That MOU provided for the EU action and other actions that could be seeking public comments in connection U.S. beef and beef products had nul- to make phased increases in market taken, including actions against other with the European Union’s (EU) ban on lifi ed or impaired U.S. benefi ts under access by adopting a tariff-rate quota products. most U.S. beef products. the WTO agreement in the amount of (TRQ) for beef produced without The hearing is currently scheduled Among other things, USTR is consid- $116.8 million each year. growth-promoting hormones in return to take place Feb. 15, 2017. ering imposing higher duties on imports In July 1999, DSB authorized the for the United States making phased The deadline to submit written of Roquefort cheese from France as part United States to suspend the application reductions in the additional duties the comments and requests to appear at of its actions against the EU. to the EU, and its member countries, United States had imposed consistent the public hearing is Jan. 30, 2017. Feb. The EU bans the import of beef and of WTO tariff concessions and related with WTO authorization. 22, 2017, is the deadline for submitting beef products produced from animals obligations covering trade in an amount USTR terminated all additional du- post-hearing rebuttal comments. to which any of six hormones have been of $116.8 million per year, USTR says. ties on EU products, effective May 2011. All comments and requests to ap- administered for growth promotion Pursuant to that authorization, USTR However, USTR says that while in pear at the hearing must be submitted purposes, USTR says. The effect of the announced a list of EU products that 2009 the U.S. negotiated an agreement electronically at www.regulations.gov. EU ban is to prohibit the import of all would be subject to a 100-percent to allow a modest degree of market ac- For procedural questions concern- but specially-produced U.S. beef and rate of duty effective with respect to cess for specially-produced beef that ing written comments or participating in beef products. products entered, or withdrawn from meets the EU’s standards, that agree- the public hearing, contact Gwendolyn • Background warehouse, for consumption on or after ment has not worked as intended. The Diggs at 202-395-3150. For questions A World Trade Organization (WTO) July 29,1999. That product list included European Commission had argued that on the EU-beef matter, contact Roger Dispute Settlement Body (DSB) in a Roquefort cheese. this issue should be resolved through the Wentzel, deputy assistant USTR for Trans-Atlantic Trade and Investment agricultural affairs at 202-395-6127 or Total conventional dairy ads fall 21 percent Partnership (TTIP). However, given that David Weiner, deputy assistant USTR European offi cials decided after their for Europe at 202-395-3320. For all WASHINGTON — The total number 2-pound cheese blocks had a weighted trade minister’s meeting in September other questions, contact William Busis, of conventional dairy advertisements average advertised price of $6.87, up not to complete TTIP in 2016, now is the associate General counsel and chair declined 21 percent last week from the from $6.25 one week earlier and $5.35 time to take action, USTR says. of the Section 301 Committee at 202- prior week, and conventional cheese one year ago. • Next steps 395-3150 or Katherine Linton, assistant ads decreased 39 percent, says USDA’s AMS says natural varieties of 8-ounce In order to assist in a possible rein- general counsel, at 202-395-3150. CMN Agricultural Marketing Service (AMS) cheese shreds last week had a weighted in its latest weekly National Dairy Retail average advertised price of $2.12, down Report released Jan. 13. from $2.15 one week earlier and $2.51 AMS says national conventional one year earlier, while 1-pound cheese varieties of 8-ounce natural cheese shreds had a weighted average adver- blocks last week had a weighted aver- tised price of $3.54, down from $3.97 age advertised price of $2.16, up from one week earlier but up from $3.13 one tKZ>>Z $2.13 one week earlier but down from year earlier. /E/ZzZK,zZdd,EK>K'z $2.35 one year earlier. Meanwhile, national conven- Natural varieties of 1-pound cheese tional butter in 1-pound packs last blocks last week had a weighted aver- week had a weighted average adver- ZĞĐŽŐŶŝǌĞĚĂƐƚŚĞǁŽƌůĚůĞĂĚĞƌŝŶĚĂŝƌǇĐĂƌďŽŚǇĚƌĂƚĞ age advertised price of $3.40, up from tised price of $3.55, up from $3.35 ƉƌŽĐĞƐƐŝŶŐƚĞĐŚŶŽůŽŐǇ͕Z>K>Ͳd,ΡƌǇŝŶŐ^ǇƐƚĞŵƐ $3.38 one week earlier but down from one week earlier but down from ĂƌĞĚĞƐŝŐŶĞĚƐƉĞĐŝĮĐĂůůǇƚŽƉƌŽĐĞƐƐĐĂƌďŽŚǇĚƌĂƚĞƐƚŽ $3.53 one year earlier, AMS says, while $3.57 one year ago, AMS says. CMN ƚŚĞŚŝŐŚĞƐƚͲƋƵĂůŝƚǇƉŽǁĚĞƌĂƚƚŚĞůŽǁĞƐƚĐĂƉŝƚĂůĂŶĚ ŽƉĞƌĂƟŶŐĐŽƐƚƐŝŶƚŚĞŝŶĚƵƐƚƌǇ͘ĂĐŚƉƌŽĐĞƐƐƐƚĞƉŝƐ We’re in this ĞŶŐŝŶĞĞƌĞĚƚŽŵĂǆŝŵŝǌĞǇŝĞůĚ͘ together...

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Alouette Cheese USA to relaunch reformulated classic spreadable line, add new fl avor NEW HOLLAND, Pa. — Next month, seen consumer trends shifting towards Smoky Jalapeno, Flame-Roasted Red Pep- Ahold, Albertsons/Safeway, BJ’s, Target Alouette Cheese USA will be launch- more wholesome, well-made and authentic pers and Toasted Everything. Additionally, and Wal-Mart, among many others. ing an improved, upscale version of its products,” Magnuson says. “The spreadable the company offers limited-edition fl avors: The new line will be launched Feb. 13, classic spreadable line. cheese category in the deli section has Pumpkin Spice, available September- 2017, and consumers will fi nd them on The reformulated line of Grade A, been growing steadily over the last three November, and Cranberry Apple Spice, store shelves at the beginning of March. rBST-free product will include a new fl a- years, and it was time to further distance available October-December. For more information, visit www. vor and new graphics. Jeff Magnuson, as- ourselves from our competitors by bringing The line will be packaged in an up- alouettecheese.com. CMN sociate brand manager, Alouette Cheese something truly unique to the marketplace. dated sleeve that Magnuson says will USA, says the company is leveraging the Our spreadable cheeses not only offer great clearly communicate what consumers knowledge of Savencia, its French par- fl avor but are also incredibly versatile, can expect when they purchase the up- Cheese Importers ent company, and implementing unique expanding their overall value.” dated spreadable products. Product sizes European technology in its Lancaster Alouette has added unique toppings will remain unchanged at 6.5 ounces per Association seeks County, Pennsylvania, facility to deliver to each fl avor along with a fl oret design container for grocery retailers and a candidates for new and improved product. on the cheese. 12-ounce size for club stores. The average The updates were sparked by the needs A Grilled Tomato fl avor will join the price is $5.49 at grocery retail. summer internship of millennials, and the company’s desire to company’s lineup in addition to existing The products are sold in grocery WASHINGTON — The Cheese Import- expand its base to a younger demographic. fl avors including Garlic & Herbs, Reduced stores nationally, including Kroger, ers Association of America Qualifi ed “Over the last couple of years we have Fat Garlic & Herbs, Spinach & Artichoke, Publix, Harris Teeter, Meijer, Wakefern, Importer Program (CIAA QIP) has announced 15 internship opportunities to college students for the summer of 2017. Internships will take place over the course of 10 weeks, between the months of May to August at various locations throughout the United States. Accepted program participants will receive a $600 weekly stipend over the duration of the internship, according to CIAA. &˄ǠųQǝƬǭƶɎųɕƲǲ The preferred candidate is a sophomore or junior majoring in food marketing or supply chain management, and other related fi elds. Students at other :LQWɇ)DQFɭ)ˆǝ6Kɫ stages in their academic career also are encouraged to apply and will be reviewed and accepted to the program on a case-by-case basis, CIAA says. Internships are awarded based on academic achievement, interest in cheese and dairy trade, creativity, integrity and initiative. “Our Cheese Importer member fi rms offer valuable knowledge and experience to students who are evaluating their future careers,” says Ken Olsson, president, CIAA. “This is the fi fth year we are offering internships to students studying food marketing and supply chain management. Several of our past interns have resulted in full-time hires with premier cheese importer companies.” To lean more about the internship program and to apply, visit theciaa.org/ activities/intern-program.html. Interested candidates are expected to submit a resume, application form, transcripts, a statement of intent outlin- ing their interests in the internship and two letters of recommendation. Applica- tion forms can be downloaded at theciaa. org/forms/activities/intern_app.pdf. Completed applications should be submitted to CIAA by emailing intern@ theciaa.org, faxing to 202-547-6348 or mailing to 204 E. Street NE, Washington, DC 20002. All applications and supporting material must be received by the Feb. 1 deadline. Any applications and/ or materials received after that date will be reviewed on a rolling basis. Funding for the internship program is derived from the assessment importers pay on dairy products imported into the United States. For questions, contact Sheila Crowley at [email protected] or For more information please visit www.iledefrancecheese.com at 202-547-0899. CMN © 2017 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])