Volume 37 August 4, 2017 Number 29

CME cheese prices surge as

Like us on Facebook and follow us on Twitter! U.S., global demand heats up A By Alyssa Mitchell beginning to close. season. School is about to head volatility in recent weeks, swing- “I think we’re working back into session, so milk to ing from $2.58 per pound to as INSIDE MADISON, Wis. — Dairy spot ourselves in a direction to get manufacturing should slow, high as $2.7375 on Thursday. market activity at the Chicago the spread in line, and as milk and with college back in ses- Butter settled at $2.73 today. ✦ WCMA Update: ‘A strategic Mercantile Exchange (CME) production ebbs seasonally, sion, pizza sales should season- Andrew Faulman, floor plan for U.S. dairy.’ was anything but dull this week. we’ll see that spread tighten,” ally increase,” Dorland says. manager at Rice Dairy LLC, Cheddar barrels surged to a says Eric Meyer, president of Dave Kurzawski, senior Chicago, says butter’s $2.70 For details, see page 4. two-month high of $1.555 per HighGround Dairy, Chicago. broker with INTL FCStone, price level seems to have ✦ Industry outlines priorities pound last Friday and increased USDA’s Dairy Market News Chicago, says one of the key generated trade in the futures at USTR roundtable. another 11.5 cents Tuesday to says cheese producers in the stories for cheese demand in and options space as well as $1.66. Following the move up, Midwest are reporting that 2017 is the “war” going on at the spot market. For details, see page 5. barrel prices then backed off milk supplies are still avail- the retail level, with the dairy “Futures are pointing to ✦ Vince Razionale named to settle at $1.53 today. able, but noticeably lower case on the front lines. us maintaining spot north of 2017 recipient of Daphne Cheddar blocks also have than this time last month. “Competition has been $2.70,” he says. “When you Zepos Teaching Award. surged in the past month, mov- Foodservice orders are grow- going from tough to intensely head east across the pond, ing from the low-$1.50s at the ing for specialty/traditional fi erce as traditional grocers we’re seeing prices in the low For details, see page 28. beginning of July to the $1.70s cheesemakers. battle with online and new $3 realm. The demand for fat ✦ Blue cheeses take top in the past couple of weeks. “Pizza cheese producers discount competitors,” he around the world has grown, honors at International Blocks settled at $1.6975 today. report sales are meeting says, noting the pressure is particularly in the EU. I be- Cheese Awards. Analysts note a long-term seasonal expectations,” Dairy forcing existing companies lieve this is lending support to fairly large price spread be- Market News says. “Curd pro- to reevaluate their pricing in our market even at the $2.70 For details, see page 32. tween blocks and barrels is ducers are still experiencing dairy, causing price pressure price level.” a seasonal push as state fairs in many categories. Dairy Market News says are beginning this week in Kurzawski also notes the some market participants Midwestern states.” line of sellers at the CME has consider the possibility of a Tarentaise Reserve wins its Sara Dorland, managing dwindled in recent weeks, $3 CME butter cash price by partner at Ceres Dairy Risk while the line of buyers has the early fall. second title at ACS contest Management, Seattle, says improved. Meanwhile, excessive in- stronger U.S. cheese exports “There is solid demand for ventories have been keeping a DENVER — Tarentaise Reserve, made by the Spring Brook Farm Team also could be helping to re- processed solids both domes- lid on the spot nonfat dry milk at Farms for City Kids Foundation/Spring Brook Farm, Reading, Ver- balance the domestic supply/ tically and abroad, and the (NDM) price for the better mont, was named Best of Show in this year’s American Cheese Society demand situation. In addition, environment has improved part of the year, Faulman says. (ACS) Judging and Competition. This was the second time Tarentaise last month’s “Cold Storage” for exports with the U.S. dol- “While we have seen ex- Reserve won the ACS Best of Show Award. The cheese also received report from USDA had a July lar continuing to lose ground ports pick up to places like the top ACS award during its 2014 competition. stocks revision that helped to against other major dairy Mexico and China, it has only “We’re delighted — it’s a great honor,” says Jeremy Stephenson, improve cheese commercial exporters,” he says. been enough to keep prices cheese program director, Spring Brook Farm. “I’m very happy for my disappearance fi gures. CME butter, while still at a supported in the mid-$0.80s,” team, which starts with the dairy farmers and goes right through to “It’s summer and grilling high price, is experiencing more Turn to PRICES, page 15 a the folks in packing and shipping, retailers and distributors.” Stephenson adds that it’s important to mention that this Alpine- style cheese, made from Jersey cow’s milk and aged for two years or more, is made as part of the nonprofi t Farms for City Kids Foundation that gives students a chance to experience a dairy farm and the chee- U.S. cheese production up IDFA-ordered tool semaking process up close. quantifi es dairy’s “We suit them up and then come into the aging room and experience 3.2 percent from year ago economic impact how that smells like,” he explains. “We let them, if we have time, pick WASHINGTON — Total U.S. cheese production, excluding cottage up the wheels, turn them and wash one or two wheels. Beforehand cheese, was 1.03 billion pounds in June, 3.2 percent above June WASHINGTON — A new in- we do some tabletop work to see how milk coagulates when you add 2016’s 997.5 million pounds, according to data released Thursday teractive economic impact enzymes and rennet to get a sense of what actually happens at the vat.” by USDA’s National Agricultural Statistics Service (NASS). (All tool commissioned by the Second place overall at the ACS contest went to St. Malachi made fi gures are rounded. Please see CMN’s Dairy Production chart International Dairy Foods by Matt Hettlinger and Samuel Kennedy of The Farm at Doe Run, on page 31.) Association (IDFA) shows Coatesville, Pennsylvania. In third place overall was Harbison made June cheese production was 2.5 percent below May 2017’s 1.06 the economic stimulus pro- by Mateo Kehler, Cellars at Jasper Hill, Greensboro Bend, Vermont. billion pounds, but when adjusted for the length of the months, vided nationally and locally Judging took place during last week’s ACS annual conference in June cheese production was 0.8 percent higher than May produc- by dairy foods companies Denver. This year’s competition was the largest ever, with 2,024 entries tion on an average daily basis. and their suppliers. from 281 companies across the United States as well as from Canada, Italian-type cheese production totaled 448.9 million pounds in IDFA engaged John Mexico and Colombia. June, 3.1 percent above production a year earlier. Production of Dunham and Associates, a “Artisan cheese is clearly on a growth curve in both quality and Mozzarella, the most-produced Italian-type cheese, totaled 349.5 leading economic research diversity. We are thrilled by the record number of entries in this year’s million pounds, also up 3.1 percent from a year earlier. fi rm, for the study, “2017 a Turn to ACS, page 17 Turn to NASS, page 31 a Turn to IMPACT, page 14 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® — August 4, 2017 MARKET INDICATORS

Chicago Mercantile Exchange for the week ending August 3, 2017 Cash prices for the week ended August 4, 2017 CHEESE FUTURES* (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday July 31 Aug. 1 Aug. 2 Aug. 3 Aug. 4 Fri., July 28 Mon., July 31 Tues., Aug. 1 Wed., Aug. 2 Thurs., Aug. 3 JUL17 1.546 3,977 1.546 3,976 1.547 3,976 1.543 4,599 -- -- Cheese Barrels AUG17 1.669 3,570 1.669 3,561 1.688 3,456 1.663 3,465 1.651 3,543 Price $1.5450 $1.6600 $1.5900 $1.5400 $1.5300 SEP17 1.744 2,949 1.754 2,943 1.774 2,949 1.738 2,922 1.713 2,927 Change -1 +11 1/2 -7 -5 -1 OCT17 1.755 2,321 1.760 2,325 1.779 2,349 1.744 2,356 1.736 2,391 NOV17 1.759 2,582 1.766 2,575 1.772 2,561 1.748 2,554 1.738 2,557 Cheese 40-lb. Blocks DEC17 1.739 2,435 1.741 2,438 1.745 2,425 1.727 2,397 1.728 2,394 Price $1.7550 $1.7875 $1.7400 $1.7300 $1.6975 JAN18 1.711 885 1.712 885 1.712 890 1.705 896 1.705 893 FEB18 1.711 758 1.711 768 1.716 785 1.705 785 1.705 792 Change NC +3 1/4 -4 3/4 -1 -3 1/4 MAR18 1.710 709 1.710 719 1.712 737 1.706 737 1.706 739 APR18 1.709 628 1.709 638 1.709 656 1.702 662 1.702 664 Weekly average (July 31-Aug. 4): Barrels: $1.5730(+.1045); 40-lb. Blocks: $1.7420(+.0235). MAY18 1.710 551 1.710 561 1.712 586 1.705 592 1.701 596 Weekly ave. one year ago (Aug. 1-5, 2016): Barrels: $1.8220; 40-lb. Blocks: $1.7655. JUN18 1.723 533 1.723 543 1.723 568 1.722 571 1.722 573 JUL18 1.732 145 1.732 151 1.732 168 1.727 172 1.725 172 Grade A NDM AUG18 1.733 83 1.732 84 1.733 84 1.729 126 1.729 126 $0.8675 $0.8625 $0.8625 SEP18 1.735 89 1.735 89 1.735 89 1.735 89 1.735 89 Price $0.8625 $0.8650 OCT18 1.741 41 1.741 41 1.741 41 1.741 41 1.741 41 Change +1/4 +1/2 -1/4 -1/4 NC Total Contracts Traded/ Weekly average (July 31-Aug. 4): Grade A: $0.8640(+.0025). Open Interest 334/22,332 360/22,373 731/22,396 570/23,040 394/18,573 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart. Grade AA Butter Price $2.6900 $2.6825 $2.7100 $2.7375 $2.7300 Change -3 -3/4 +2 3/4 +2 3/4 -3/4 DRY WHEY FUTURES* for the week ended August 3, 2017 Weekly average (July 31-Aug. 4): Grade AA: $2.7100(+.0755). (Listings for each day by month, settling price and open interest) Class II Cream (Major Northeast Cities): $3.4249(+.2054)–$3.6093(+.0757). Fri., July 28 Mon., July 31 Tues., Aug. 1 Wed., Aug. 2 Thurs., Aug. 3

Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090. JUL17 44.950 796 45.075 797 45.075 797 45.140 816 -- -- AUG17 42.250 632 42.750 639 42.825 643 42.500 643 43.300 656 SEP17 40.900 654 41.075 661 40.550 661 40.500 656 41.000 665 OCT17 40.250 495 40.625 499 40.500 500 40.450 486 40.800 487 California Minimum Prices NOV17 40.825 488 40.950 492 40.500 494 40.125 484 40.350 484 DEC17 40.200 478 40.600 478 40.100 478 40.175 478 40.175 478 Released August 1, 2017 JAN18 39.775 143 40.650 143 40.650 145 40.900 145 40.725 145 Butterfat SNF Equivalent FEB18 39.750 164 39.900 164 39.900 166 40.000 166 40.000 166 MAR18 40.000 131 40.000 131 40.000 133 40.000 133 40.000 133 Class 4a $ 2.8812/lb. $ 0.7271/lb. $ 16.41/cwt. APR18 39.750 99 39.750 99 39.750 101 40.000 101 40.000 101 Class 4b $ 2.8812/lb. $ 0.5978/lb. $ 15.29/cwt. MAY18 39.750 83 39.750 83 39.750 85 40.000 86 40.000 86 JUN18 39.750 77 39.750 77 39.750 79 40.000 80 40.000 80 JUL18 39.750 13 39.750 13 39.750 15 40.000 15 40.025 15 AUG18 39.750 13 39.750 13 39.750 15 40.000 15 40.000 15 Weekly Cold Storage Holdings July 31, 2017 SEP18 39.750 13 39.750 13 39.750 15 40.000 15 40.025 15 On hand Week Change since July 1 Last Year Total Contracts Traded/ Open Interest 40/4,315 Monday Change Pounds Percent Pounds Change 67/4,338 55/4,369 68/4,361 46/3,568 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Butter 35,411 -132 -415 -1 29,546 +5,865 *Total Contracts Traded/Open Interest reflect additional months not included in this chart. Cheese 106,838 +921 +894 +1 92,876 +13,962 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Dry Products* August 4, 2017

CLASS III PRICE NONFAT DRY MILK (Dollars per hundredweight, 3.5% butterfat test) Central & East: low/medium heat $.8500-$0.9500(-1); YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC mostly $.8800-$.9200. 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 high heat $1.0000-$1.0900. 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 West: low/medium heat $.8150(+1)-$.9600(+2); 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 mostly $.8700-$.9200. 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 high heat $.9800-$1.0650(-1/2). 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 Calif. manufacturing plants: extra grade/grade A weighted ave. $.8958(-.0095) 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 based on 7,782,206 lbs. 2017 16.77 16.88 15.81 15.22 15.57 16.44 15.45 WHOLE MILK POWDER (National): $1.3000-$1.7000(+10). 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: $.2500-$.4900; mostly $.3100(-1)-$.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 Central: nonhygroscopic $.3200-$.5100; Alyssa Mitchell, Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.3600(-2)-$.4600(-1). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.3600-$.4625(-2 1/4); email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor American Copyright Conventions. No part of this publication mostly $.3950(-1/2)-$.4450. (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.3600(+1)-$.4700(-1). email: [email protected] in any form or by any means, mechanical, photocopying, Stephanie Awe, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.2800(-4)-$.4550(-1 3/4). (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.7100(-1)-$1.1850; REGULAR CONTRIBUTORS ® ® News . Cheese Market News does not endorse the products mostly $.8000(-3)-$.9425(-1 1/4). Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, 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: $.8450-$.9225(+1/4). ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2017 by Quarne Publishing LLC. (FOB) West: $.8200-$.9600; mostly $.9100-$.9200. Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.7000-$2.8000(-5); Acid $3.4000-$3.6000(-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]) August 4, 2017 — CHEESE MARKET NEWS® 3 MARKET INDICATORS

International Dairy Markets August 4, 2017 Class & Component Prices Western Europe July 2017 June 2017 Butter: 82 percent butterfat $7,200(+250)-$7,675(+200). Class III: Butteroil: 99 percent butterfat $6,400(+100)-$8,350(+750). Price $ 15.45/cwt. $ 16.44/cwt. Skim Milk Powder: 1.25 percent butterfat $2,050(+50)-$2,225(+75). Skim Price $ 5.33/cwt. $ 7.22/cwt. Whole Milk Powder: 26 percent butterfat $3,600(+200)-$3,800(+200). Class IV: Whey Powder: Nonhygroscopic $975-$1,100. Price $ 16.60/cwt. $ 15.89/cwt. Skim Price $ 6.52/cwt. $ 6.65/cwt. Oceania Class II: Butter: 82 percent butterfat $5,750(-250)-$6,200(-100). Price $ 17.48/cwt. $ 16.15/cwt. Cheddar Cheese: 39 percent maximum moisture $3,975(-50)-$4,025(-50). Butterfat Price $ 2.9526/lb. $ 2.7136/lb. Skim Milk Powder: 1.25 percent butterfat $2,000(-25)-$2,025(-50). Component Prices: Whole Milk Powder: 26 percent butterfat $3,175(+50)-$3,275. Butterfat Price $ 2.9456/lb. $ 2.7066/lb. South America Nonfat Solids Price $ 0.7240/lb. $ 0.7384/lb. Skim Milk Powder: 1.25 percent butterfat $2,850-$3,150. Protein Price $ 1.2248/lb. $ 1.7545/lb. Other Solids Price Whole Milk Powder: 26 percent butterfat $3,100-$3,500(-100). $ 0.2599/lb. $ 0.3014/lb. Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. Somatic Cell Adjustment Rate $ 0.00077/1,000 scc $ 0.00081/1,000 scc Product Price Averages: Butter $ 2.6039/lb. $ 2.4065/lb. Nonfat Dry Milk $ 0.8991/lb. $ 0.9137/lb. CME FUTURES for the week ended August 3, 2017 Cheese $ 1.5430/lb. $ 1.6293/lb. Class III Milk* Dry Whey $ 0.4514/lb. $ 0.4917/lb. Fri., July 28 Mon., July 31 Tues., Aug. 1 Wed., Aug. 2 Thurs., Aug. 3 JUL17 15.48 5,103 15.47 5,093 15.49 5,131 15.45 6,240 -- -- National Dairy Products Sales Report AUG17 16.56 5,314 16.59 5,315 16.73 5,177 16.49 5,150 16.42 5,167 SEP17 17.16 4,991 17.31 4,214 17.48 5,314 17.07 5,334 16.86 5,343 For the week ended: 7/29/17 7/22/17 7/15/17 7/8/17 OCT17 17.26 3,549 17.34 3,562 17.53 3,605 17.23 3,606 17.07 3,679 NOV17 17.27 3,106 17.34 3,138 17.43 3,237 17.16 3,265 17.10 3,276 Cheese 40-lb. Blocks: DEC17 17.01 2,695 17.07 2,722 17.11 2,758 16.97 2,780 16.87 2,787 Average price1 $1.6208 *$1.5907 *$1.5866 *$1.6113 16.74 970 16.75 985 993 16.63 1,002 JAN18 16.79 16.65 997 2 11,725,036 *11,217,751 *14,121,953 *12,066,404 FEB18 16.70 854 16.69 877 16.72 876 16.63 896 16.62 901 Sales volume MAR18 16.60 866 16.65 866 16.68 866 16.61 868 16.60 852 Cheese 500-lb. Barrels: APR18 16.55 614 16.55 614 16.58 609 16.54 651 16.53 672 Average price1 $1.5636 *$1.5238 *$1.4880 $1.4911 MAY18 16.60 622 16.62 623 16.62 616 16.57 626 16.53 626 Adj. price to 38% moisture $1.4863 *$1.4489 *$1.4164 $1.4204 JUN18 16.70 533 16.70 533 16.69 547 16.68 549 16.68 548 Sales volume2 10,935,962 *9,233,624 *13,441,457 *10,796,511 211 JUL18 16.77 205 16.80 16.77 238 16.83 240 16.83 240 34.77 *34.80 *34.87 34.91 AUG18 16.79 176 16.80 180 16.80 186 16.78 190 16.80 192 Moisture content SEP18 16.83 159 16.85 163 16.85 160 16.82 168 16.82 170 Butter: 1 $2.6540 Total Contracts Traded/ Average price $2.6471 *$2.5865 $2.6086 2 Open Interest 1,534/30,018 1,811/30,370 2,659/30,587 1,889/31,850 1,528/25,747 Sales volume 2,081,483 *4,238,237 3,261,300 1,958,497 Nonfat Dry Milk: Class IV Milk* Average price1 $0.8862 *$0.8912 *$0.9029 $0.9024

Fri., July 28 Mon., July 31 Tues., Aug. 1 Wed., Aug. 2 Thurs., Aug. 3 Sales volume2 17,525,222 *21,297,333 *15,061,242 13,030,090 JUL17 16.64 499 16.64 499 16.66 489 16.60 520 -- -- Dry Whey: AUG17 16.92 464 16.92 464 16.90 464 16.90 464 16.90 464 Average price1 $0.4501 $0.4413 *$0.4472 $0.4504 SEP17 17.19 454 17.23 451 17.16 462 17.15 462 17.16 462 Sales volume2 6,215,330 7,992,503 *7,856,577 6,199,571 OCT17 17.26 470 17.42 470 17.30 477 17.30 477 17.38 480 NOV17 17.36 374 17.45 374 17.42 375 17.35 375 17.39 379 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. DEC17 16.80 409 16.80 409 16.76 409 16.76 409 16.76 404 JAN18 16.10 153 16.10 153 16.10 158 16.10 158 16.10 158 Reported in pounds. More information is available by calling AMS at 202-720-4392. FEB18 16.14 145 16.14 145 16.04 149 16.00 149 16.00 149 MAR18 16.23 179 16.23 179 16.23 184 16.23 184 16.23 184 APR18 16.35 95 16.35 95 16.35 98 16.35 98 16.35 98 MAY18 16.45 88 16.45 88 16.45 88 16.40 88 16.40 88 Total Contracts Traded/ Open Interest 4/3,469 22/3,466 144/3,492 14/3,523 30/3,005 Cash-Settled NDM* Fri., July 28 Mon., July 31 Tues., Aug. 1 Wed., Aug. 2 Thurs., Aug. 3

JUL17 90.250 974 90.250 974 90.225 980 89.910 1,147 -- -- AUG17 88.650 1,002 88.900 1,002 88.500 985 88.275 985 88.025 989 SEP17 90.625 1,016 91.100 1,018 90.075 1,027 89.950 1,030 90.000 1,036 OCT17 92.350 634 92.550 633 91.650 643 91.525 652 91.500 668 NOV17 92.850 679 93.600 677 92.725 688 92.500 695 92.250 700 DEC17 93.650 705 95.125 731 94.425 745 94.000 764 93.700 767 JAN18 95.750 404 96.500 415 95.525 435 95.500 459 95.275 472 FEB18 97.075 253 98.000 247 96.675 260 97.000 281 96.525 287 MAR18 98.650 238 98.925 238 98.150 244 98.100 244 97.575 244 Total Contracts Traded/ Open Interest 105/6,176 141/6,206 347/6,307 211/6,558 120/5,478 Cash-Settled Butter* Fri., July 28 Mon., July 31 Tues., Aug. 1 Wed., Aug. 2 Thurs., Aug. 3 JUL17 260.500 1,009 260.500 1,009 260.500 1,011 260.390 1,170 -- -- AUG17 271.100 1,111 270.375 1,111 269.350 1,104 269.350 1,105 272.000 1,111 SEP17 274.325 1,360 271.875 1,362 272.475 1,377 273.000 1,383 274.950 1,390 OCT17 273.975 941 271.550 936 271.625 942 273.700 941 276.350 935 NOV17 274.000 688 272.025 736 273.000 749 273.750 755 275.975 782 DEC17 257.000 464 253.500 484 253.350 489 253.350 489 255.650 483 JAN18 237.975 107 237.975 108 235.500 111 236.250 112 236.750 115 FEB18 232.000 51 232.500 51 232.500 52 232.500 52 234.925 54 MAR18 231.000 36 231.500 36 231.500 36 231.500 36 234.300 36 APR18 230.025 24 231.000 24 231.000 24 231.000 24 232.000 25 Total Contracts Traded/ Open Interest 219/5,841 148/5,907 185/5,945 25/6,117 143/4,984 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart. For more information please visit www.epiplastics.com

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 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® — August 4, 2017 WCMA UPDATE

In June, the University of Wisconsin nonfat dry milk price (who knows?). executed a Dairy Summit designed to There’s no link between the thousands Perspective: bring together dairy industry leaders of products dairy processors may in- WCMA and university researchers to identify vent, and the handful of volatile dairy priorities to move Wisconsin’s dairy commodities that underlie mandatory John Umhoefer is executive industry forward. In other words — to monthly milk prices. director of the Wisconsin Cheese get a plan. While milk marketing orders may, Makers Association. He contributes At the summit, Wisconsin Cheese for a time, have a role to play in pooling this column monthly for Cheese Makers Association presented 10 dollars and balancing supplies, federal Market News®. priorities to guide growth for the U.S. milk classes and pricing formulas can dairy industry. Of course, some of these be dismantled, and the true, market- priorities are being worked on, quite place value of milk can be discovered successfully, by leading dairy organiza- and shared. tions. Knit these activities into a single 4. Unite Production & Processing strategic plan, and dairy can achieve The dairy industry expends far too a vision of continuous growth. much energy and capital on procure- Here’s 10 priorities to grow the U.S. ment, pricing and production. Rather dairy industry: than a united focus on how we can, 1. Expand Research & Development together, make dairy the preferred A strategic plan for U.S. dairy Dairy needs new products and new beverage and food in every consumer ingredients built with consumers and refrigerator, processors and producers It was no ordinary spring in Wis- a state used to growth. By May 1, a end users in mind. While the largest haggle over prices and premiums, fi ght consin. Impressive growth by state coordinated effort between industry dairy processors invest in R&D, dairy about make allowances and supply dairy farmers, matched by strong processors and government offi cials formulation also needs fl ourish at mid- management and demand the right to gains in surrounding states, found milk successfully found new homes for sized and regional dairy processors. use the land and care for animals as production maxing out processing nearly all the milk, and a wet sum- Any processor of size should have one they see fi t. The coconut water market capacity. And when Canadian buyers mer in Wisconsin has tempered milk or more food scientists on staff. spends little time on these issues. of concentrated skim milk abruptly growth. State budgets should directly Consumers don’t have to eat dairy ended purchases from one large state Imbalance in milk production support regional dairy centers at uni- products. They don’t have to like mod- processor, some Wisconsin farm fami- and processing capacity certainly versities across the nation to supple- ern dairy farms. Together we need to lies were asked to fi nd new buyers in a isn’t unique to Wisconsin, but it begs ment dairy farmer investments and create wholesome products from sites state saturated with fresh milk. the question: Does the dairy industry federal grant dollars at these sites. that align with consumer and end News of displaced farms stunned have a plan? These R&D centers are job builders user desires and values. Together, we as research into product functional- have to teach consumers about food ity, quality and safety will grow state nutrition, about running a modern dairy industries. dairy farm, about managing land sus- 2. Grow Sales & Marketing tainably and about what makes cows Dairy needs a fundamental shift in comfortable. mentality from making dairy products 5. Embrace All Species EXCLUSIVE KEY PLAYERS to seeking and delivering foods and in- Dairy cows and milking sheep and Our Annual Profile of Who’s If you’re looking gredients that delight consumers and goats are not rival industries — not in Who in the Cheese Business for an in-depth end users. All around us, rival food and the eyes of our consumers. These natu- compilation of the beverage companies are discovering ral milks, particularly in the cheese movers and shakers in the cheese and dairy and acting on consumer perceptions of category, are woven into a single industry, look no further. nutrition, wholesomeness and sustain- tapestry of value-added, specialty CHEESE MARKET NEWS’ ability. Dairy must match this piercing products. In the retail store cheese Key Players, our exclusive annual profile of who’s who gaze on what consumers want, not on island, these products complement in the cheese business, gives what we’ve always made. each other, build the perception of you comprehensive information Processors should invest in sales choice — and sell each other. Dairy on companies leading the cheese industry. Key Players features and marketing staff with the same should take advantage of these milks, information on plant locations, sales emphasis now given to fi nding quality and other rising stars among lactating figures, acquisitions and mergers, production people. Market research animals, as high-value line extensions expansions, new products and reports should swamp plant produc- that offer more exciting choices to production data. tion data. Budgets for sales and mar- consumers and chefs. Key Players is included annually in the June issue of CHEESE MARKET NEWS® keting training should exceed budgets 6. Build Branding Expertise but can be yours in a separate, for production training. New products, The dairy industry is evolving from Order easy-reference reprint for only $35 new fl avors and new packaging must the days of cheese chunks in clear per copy. Today! overwhelm discussion of new pumps vacuum bags and milk in heavy jugs — Order your complete snapshot of the and tanks. but are we moving fast enough? Many cheese industry’s Key Players today Dairy’s emphasis on fi nding con- processors make what that can, and sumers and end users outside our bor- what they have — but are they actively 5315 Wall Street, Ste. 100 • Madison, WI 53718 Phone: (608) 831-6002 • Fax: (608) 288-9093 ders, led by U.S. Dairy Export Council, researching the market for consumer E-mail: [email protected] has been excellent, with room for more desires? Are they engineering new Website: www.cheesemarketnews.com growth. Let’s target 20 percent of U.S. foods and appealing packaging with CHEESE MARKET NEWS® KEY PLAYERS REPRINT ORDER FORM: milk sold to global markets. their food scientists and extensive

NAME: ______METHOD OF PAYMENT (U.S. Funds Only): 3. End Federal Pricing marketing team? Are they selling these TITLE: ______PAYMENT Enclosed Rigid old milk product classes and uniquely-named products backed by COMPANY: ______Payment by $35 complex federal formulas for pricing their company’s brand with a humble Credit Card ADDRESS: ______dairy products refl ect a dairy industry and rich story on Facebook? Are VISA MasterCard American Express CITY: ______focused on yesterday’s limited dairy of- processors sending their sales team STATE: ______ZIP: ______CARD #:______ferings. Today, an aged gouda tailored into markets and regions they never PHONE: ( ______) ______EXPIRATION DATE: ______for a South American dairy buyer imagined? EMAIL: ______SECURITY CODE: ______must answer to USDA’s cheddar-based 7. Solve Manure DATE: ______SIGNATURE: ______Class III milk price and a dairy energy Dairy’s “Moon Shot” is manure. For immediate service email [email protected] or call 608.831.6002 snack marketed to Asian consumers Take half the effort that has been SUBSCRIBER SERVICES • 5315 Wall Street, Ste. 100 • Madison, WI 53718 • FAX 608.288.9093 must pay Class II’s “spoonable” dairy poured into dairy genetics in the past For more information please visit www.cheesemarketnews.com product price, or maybe Class IV’s Turn to UMHOEFER, page 6 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]) August 4, 2017 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Dairy industry discusses administration’s trade policy, outlines priorities at USTR roundtable WASHINGTON — The International able tools should be used to address When it comes to Canada, Dykes Dykes stressed the need to develop new Dairy Foods Association (IDFA) was Canadian milk pricing issues, including says the U.S. dairy industry “has been bilateral trade agreements with other among a group of agricultural organiza- the North American Free Trade Agree- waiting for 25 years for market access countries, starting in the Asia-Pacifi c tions to attend a roundtable discussion ment (NAFTA) renegotiation or a World in Canada.” He explains U.S. dairy prod- region. hosted by U.S. Trade Representative Trade Organization case, if necessary. ucts have faced tariffs of 200 percent to He gave examples of other dairy ex- (USTR) Robert Lighthizer this week. “Mexico is the No. 1 export market for 300 percent for years, adding that “now porters that are expanding their global The leaders discussed the administra- U.S. dairy accounting for 25 percent of we are experiencing new problems with reach, including the European Union, tion trade policy for agriculture and our total dairy export,” Dykes says. “The Canada’s use of its new Class 7 milk to which recently signed bilateral trade highlighted their trade priorities. United States has a 73-percent market undercut skim milk powder prices on agreements with Japan and Vietnam Michael Dykes, IDFA president and share of Mexico’s dairy imports, and we the thinly-traded international market.” and is pursuing agreements with India, CEO, provided brief remarks about the need to ensure that a renegotiation of He also stressed in his remarks the Indonesia and Malaysia. The Australian importance of preserving the U.S. dairy the North American Trade Agreement need to start the NAFTA renegotiation government also is pursuing agreements market with Mexico and said all avail- preserves this important market.” with nothing less than the expected with India and Indonesia. market access granted under the Trans- “High-quality U.S. dairy products can Pacifi c Partnership (TPP) and to build be competitive in any market around The Food Connector expands, relocates on that model. IDFA provided specifi c the globe, provided they have access to new offi ce in San Rafael, California suggestions to USTR for how to expand to the same tariff rates and rules as on the TPP results. In closing comments, our competition,” he says. CMN SAN RAFAEL, Calif. — Marketing fi rm or treehouse, he says. The Food Connector has expanded its The company also has expanded its services and customer base and recently services and is doing more social media FDA publishes fee rates for facility relocated to a larger offi ce space in San management as it brings on additional and importer reinspections, recalls Rafael, California. clients, Zimmerman says. “It’s a beautiful building, located “We’ve also expanded to doing a lot WASHINGTON — FDA in Wednesday’s An invoice will be sent to the re- at the gateway to wine and cheese more consumer-based work versus just Federal Register announced the fi scal sponsible party for paying the fee after country,” says Ed Zimmerman, founder business to business,” he adds. year 2018 fee rates for certain domes- FDA completes the work on which of The Food Connector, a sales and mar- The Food Connector’s services also tic and foreign facility reinspections, the invoice is based. Payment must keting company serving the wholesale include the development of marketing failures to comply with a recall order be made within 90 days of the invoice food industry. The Food Connector plans and the execution of those plans and importer reinspections under the due date. Detailed payment informa- works with food manufacturers, dis- such as website design, sell sheets, Food Safety Modernization Act (FSMA). tion will be included with the invoice tributors and restaurant operators to presentations, logo design, newsletters, Fees are effective Oct. 1 and will when it is issued. plan and execute marketing and sales blogs, digital research, white paper remain in effect through Sept. 30, 2018. For more information, contact Jason services. development, public relations, and The hourly rate if domestic travel is Lewis with FDA’s Offi ce of Management Zimmerman says as the business has advertising campaigns. required for fi scal 2018 is $248, and $285 and Regulatory Affairs at 301-796-5957 grown and added additional clients and “I’m excited to see that we’ve attract- if foreign travel is required, FDA says. or email [email protected]. CMN services, it was necessary to upgrade ed new food manufacturers because its space and location. The new loca- we’ve had so much success with our 3URFHVV7DQNV 6ZLVV'UDLQLQJ7DEOH &KHHVH%HOW&RQYH\RU tion features a wood and glass building current customers,” Zimmerman says. 3RUWDEOH&UHDP7DQN &KHHVH)LQHV5HFXSHUDWRU among picturesque redwood trees, For more information, visit  creating the ambiance of a ski chalet www.thefoodconnector.com. CMN ˜`ÕÃÌÀˆiÃÊ`½
VˆiÀ ˜œÝÞ`>LiʏÌji Urschel releases new Affi nity Integra Dicer CHESTERTON, Ind. — Urschel has in-line Model RA series machines.  introduced its new Affi nity Integra Compared to Urschel’s standard Model  Dicer. A smaller version of the original RA-HD machine, the new dicer accepts  Affi nity Dicer, the Integra is ideal for a larger infeed product size combined  processing challenging, diffi cult-to-cut with a larger impeller case that equates  applications such as cheese, soft meats to potentially a 20-percent increase and cold temperature products, accord- in yield. Compared to the company’s ,QQRYDWLRQ7HFKQRORJ\DQG4XDOLW\  ing to the company. standard RA-A, it equates to potentially 6LQFH\HDUV In addition, the tool’s clean-cutting a 50-percent yield increase. action helps achieve high yields of pre- Increases vary per product, the  cise, targeted cut sizes within customer company says, and free-of-charge test  parameters, Urschel says. cutting of product is encouraged to  The new dicer incorporates design quantify achieved capacities.  elements from the longstanding Model For more information, visit www. ZZZJURXSHLDLFRP 2KPLF3DVWHXUL]DWLRQ8QLW &,3&RQWURO8QLW OE&KHHVH&XWWHU OE&KHHVH&XWWHU RA series, the Affi nity and the Sprint urschel.com or email info@urschel. 7XEXODU+HDW([FKDQJHU 8OWUDVRQLF&KHHVHFXWWHU with the ability to replace existing com. CMN For more information please visit www.groupeiai.com

OVAL WIDE OVAL FULL SHRED REDUCED V-SHRED CRESCENT WIDE CRESCENT FLAT-V® REDUCED FLAT-V® STRIP CUT GRANULATION $&87$%29(7+(5(67 U.S.D.A., Dairy Division accepted Urschel cheese shredders offer a full range of precision cuts through use of easily interchangeable cutting heads. With different PDFKLQHFRQ¿JXUDWLRQVDYDLODEOHRQHLVFHUWDLQWRPHHW\RXUDSSOLFDWLRQUHTXLUHPHQWV

&RQWDFW8UVFKHOIRUDQRFKDUJHWHVWFXWRI\RXUSURGXFW ® GHOLYHULQJWDUJHWHGFXWWLQJVROXWLRQV LQIR#XUVFKHOFRP_7ROO)UHH856&+(/  www.urschel.com h8UVFKHO)ODW9 7KH*OREDO/HDGHULQ)RRG&XWWLQJ7HFKQRORJ\DUHUHJLVWHUHGWUDGHPDUNVRI8UVFKHO/DERUDWRULHV,QF86$

For more information please visit www.urschel.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® — August 4, 2017 NEWS/BUSINESS

Conventional dairy ads increase 1 percent WASHINGTON — The total number down from $4.10 one year earlier, AMS of conventional dairy advertisements says, while 2-pound cheese blocks had last week increased 1 percent over a weighted average advertised price of the prior week, and conventional $6.78, up from $6.69 one week earlier cheese ads decreased 10 percent, and $6.59 one year ago. says USDA’s Agricultural Marketing AMS says natural varieties of Service (AMS) in its latest weekly 8-ounce cheese shreds last week had National Dairy Retail Report released a weighted average advertised price July 28. of $2.09, down from $2.35 one week AMS says national conventional earlier and $2.22 one year earlier, varieties of 8-ounce natural cheese while 1-pound cheese shreds had a blocks last week had a weighted aver- weighted average advertised price of age advertised price of $2.16, down $4.02, up from $3.86 one week earlier from $2.24 one week earlier but up and $3.99 one year earlier. from $2.05 one week earlier. Meanwhile, national conventional Natural varieties of 1-pound butter in 1-pound packs last week had cheese blocks last week had a weight- a weighted average advertised price of ed average advertised price of $3.90, $3.49, up from $3.22 one week earlier up from $3.79 one week earlier but and $3.21 one year ago, AMS says. CMN

GUEST COLUMNISTS

UMHOEFER question the sustainability of modern dairy farms. This is a battle for values Continued from page 4 that the dairy industry can win, be- cause dairy farms can be beautifully, 30 years and apply it to an all-out, co- proudly sustainable. Industry efforts ordinated national university research in sustainability must be matched with effort to turn this nutrient-rich, smelly intense communications tactics that end-product into an asset, rather than reach a new generation of consumers. a liability. Yes, manure is an effective, 9. Be Transparent sustainable fertilizer for crop pro- Dairy processors and producers duction. And no, consumers are not should be able to tell their story with convinced that manure handling is nothing to hide. Dairy products are a solved problem. Solve the problem. natural, locally-produced and sustain- 8. Own Sustainability able, with clean, simple ingredient Processors and farms should re- statements and an abundance of consider every aspect of production nutrients. Dairy processors should through the lens of ecological sustain- tout the jobs they produce in their ability. Excellent work is underway communities, and the businesses with farm groups and at the Innovation they support when they grow. Dairy Center for U.S. Dairy. But consumers farms should be as open to tours and For more information please visit www.prospectanalytical.com visitors as they can, respecting food safety and the comfort of their cows. Farmers need to be patient and honest with community concerns and with detractors that don’t want dairy. Dairy farming can be a wholesome use for productive land — a truth we must YOURYOUR PPREMIERREMIER SSOURCEOURCE FFOROR calmly tell every day. 10. Make the Best Quality Ingredients & In a competitive global market- place, the goal of U.S. dairy should be Functional Dairy Products nothing short of producing the fi nest, Value Specializing in Non GMO WPC 80 product tastiest and most functional dairy Added (hormone free & grass fed) foods and ingredients in the world. Every consumer, from the mom buying Over Two Decades of Experience! milk and butter to the international • Organic Nonfat Dry Milk & Butter • Milk Protein Concentrates (40%-80%) food processor purchasing totes of • Acid Casein • Milk Protein Isolates whey protein concentrate, should • Butter (Imported & Domestic) • Rennet Casein • Caseinates (Sodium, Calcium, Potassium) • Whey Protein Concentrates (34%-80%) believe that because they are buying • Dry Blends (Powder & Agglomeration) • Whey Protein Isolate U.S. dairy products, they are getting • Lactalbumin the very best. An outwardly focused strategic plan for dairy, consumed with giving our customers products they will love, will drive dairy growth into the future. CMN

INTEGRITY • DEDICATION • SERVICE The views expressed by CMN’s guest columnists are their own opin- [email protected] • www.pazingredients.com • 949.378.0815 ions and do not necessarily refl ect For more information please visit www.pazingredients.com those of Cheese Market News®. © 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]) August 4, 2017 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

Dairy, food stakeholders to FDA: More fl exibility, clarity needed in Listeria guidance WASHINGTON — In comments re- proach, allowing fl exibility for food GMA says while it agrees with many industry, and some of FDA’s recommen- cently fi led with FDA, dairy and food production facilities to focus their Lis- of the recommendations in the guidance dations will not always be appropriate industry stakeholders support the teria control measures and verifi cation for Listeria control, it notes several op- for all facilities. agency’s efforts to develop a guidance activities on programs and procedures portunities for further enhancement, in- “Moreover, those facilities that on the control of Listeria monocyto- that will achieve the greatest public cluding emphasizing that the “guidance choose to implement FDA’s recommen- genes in ready-to-eat (RTE) foods but health protection. IDFA also notes a is guidance” and non-binding; increased dations will require signifi cant time and say increased fl exibility and clarity are need for greater clarity or fl exibility fl exibility to accommodate multiple ap- resources, and the changes cannot be needed. related to root cause analysis, timing proaches for Listeria control; risk-based made overnight,” GMA adds. In its comments, the International and frequency of testing, and a variety zone testing; no penalties for positive GMA says the guidance should clarify Dairy Foods Association (IDFA) says it of other specific recommendations results and more. its intended audience, and although it welcomes FDA’s focus on encouraging from FDA. “We appreciate the agency sharing contains some best practices for any food companies to conduct regular In its comments, the Grocery with us its current thinking and its type of food manufacturing facility, its testing. Manufacturers Association (GMA) detailed recommendations on how to recommends are largely targeted to However, noting several points that commends FDA for issuing the guid- control Listeria in food processing those operations where Listeria is a need increased fl exibility and clarifi ca- ance and recommending procedures environments, both in this guidance signifi cant hazard. tion, IDFA encourages FDA to continue that encourage processors to “seek and in less formal resources,” GMA To view comments on the draft working with industry to ensure that the and destroy” Listeria monocytogenes says. “However, strategies for Listeria guidance, visit www.regulations.gov/ fi nal guidance will refl ect the collective in factory environments. control do not apply equally throughout docket?D=FDA-2008-D-0096. CMN experience of all stakeholders. “We are strongly committed to col- laborating with FDA to ensure that our members have the best available information regarding Listeria control, so we can ensure food safety for our consumers,” IDFA says. FDA released the draft guidance, “Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry,” in January to provide FDA’s current thinking and encourage compa- nies to use robust environmental testing procedures to continue to ensure safe food products. The guidance empha- sizes prevention, which is the central focus behind the Food Safety Modern- ization Act, and encourages industry to be more aggressive in seeking out and destroying Listeria in the production environment before it can fi nd its way into food products. IDFA stresses that FDA’s guidance should take more of a risk-based ap- Butter Buds opens applications lab RACINE, Wis. — Butter Buds Food Ingredients recently opened a new 8,000-square-foot Butter Buds Applica- tions Lab at its headquarters in Racine, Wisconsin. The applications lab sup- ports customers, brokers, distributors and the Butter Buds sales staff with a variety of services, focused on customer support, application innovation, sales support and training. “The goal of our Butter Buds Ap- plications Lab is to provide a creative and collaborative environment where customers and staff can explore new formulation possibilities with our appli- cations team,” says Mike Ivey, national sales director, Butter Buds. “We invite all of our customers to visit our applica- tion lab to work directly with our Butter Buds food scientists. Visitors will learn fi rst-hand how our products offer unique fl avor profi les and functionality in deli- cious, healthy, on-trend products.” Butter Buds Food Ingredients manu- factures a wide variety of concentrated dairy flavors made from Wisconsin butter, cream and cheese. For more information, visit bbuds.com. CMN For more information please visit www.wowlogistics.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® — August 4, 2017 NEWS/BUSINESS

Good Food Institute letter to FDA seeks clarity on use of ‘soymilk,’ other plant-based names WASHINGTON — The Good Food dairy terms like “milk” on labels of GFI’s petition would be a simple, com- Institute (GFI), which advocates for plant-based products. monsense resolution of the pending plant-based and other alternatives to GFI says it supports the basic goal “This is a transparent Soyfoods petition and would further animal products, this week asked FDA of the Soyfoods petition, which is the attempt to profi t from respond to requests from the judicial to respond to a 1997 request by the Soy- recognition of the legal use of the name and legislative branches.” foods Association to allow the use of the “soymilk,” but that it also believes a milk’s good name by The National Milk Producers Federa- term “soymilk” and other plant-based broader approach is warranted that emulating the wording, tion (NMPF) responded to GFI’s letter, “milk,” “cheese” and “yogurt” names. would protect the use of such terms but not the superior saying that the Soyfoods Association’s GFI notes in a July 31 letter to FDA from legal challenge. 20-year-old petition to FDA is “as inap- that more and more consumers have “Allowing food producers to use nutrition, of our products.” propriate today as when it was fi led sought out soymilk, almondmilk and these common names, just as con- in 1997,” and that GFI is mistaken for other plant-based “milks” over the past sumers and even USDA and FDA do, Jim Mulhern trying to revive these old arguments. 20 years. It also points out that interest would be consistent with the First NATIONAL MILK “This is a transparent attempt in this topic is escalating in lawsuits over Amendment, and alternative legisla- PRODUCERS FEDERATION to profi t from milk’s good name by the use of terms such as “almondmilk” tive or regulatory approaches (such emulating the wording, but not the and the recently-proposed “Dairy Pride as the Dairy Pride Act) would be superior nutrition, of our products. It Act” that would prohibit the use of any unconstitutional,” GFI says. “Adopting the regulatory language proposed in is misleading and deceptive to allow these nutritionally-inferior imitators to use our hard-won reputation to their advantage,” says Jim Mulhern, president and CEO, NMPF. “What’s more, this request is not only inconsistent with U.S. food standards, it’s also inconsistent with regulations used by most other nations, which don’t allow plant-based imitators to co-opt dairy-specifi c terms,” Mulhern adds. “Ironically, in GFI’s fi rst request to FDA in March, the organization admitted that in China — supposedly the original source of ‘soy milk’ — the more common term used in Mandarin for soy beverages is ‘dòu jiang,’ which translates to ‘bean slurry.’ At least that is a more accurate and legally- compliant product description.” CMN

West Allis Cheese & Sausage Shoppe offering limited edition Wisconsin State Fair cheese

WEST ALLIS, Wis. — The West Allis Cheese & Sausage Shoppe, A SLICE OF in partnership with the Wisconsin State Fair Dairy Promotion Board, is offering Wisconsin State Fair “Select Sharp Cheddar” during the month INNOVATION. of August. The Select Sharp Cheddar was made by Gibbsville Cheese in Sheboygan Falls from the milk produced by the dairy Exceptional Value • Great Taste • Customized Performance • Improved Nutrition cows exhibited at the 2016 Wisconsin State Fair. “We were looking for something unique to do with the milk produced at last year’s fair, and partnering with Exceptional value with customized taste, performance our friends at Gibbsville Cheese and the and nutrition. Whitehall Specialties offers world-class West Allis Cheese & Sausage Shoppe to capabilities in developing non-standardized cheese offer an aged cheddar — Select Sharp products to meet any requirement. Cheddar — seemed like a win-win situation,” says Katy Katzman, board Delivering delicious cheese products with improved nutrition. Looking for a new, innovative cheese product? coordinator for the Wisconsin State Try Whitehall Specialties. Fair Dairy Promotion Board. The cheese is available at both West Allis Cheese & Sausage Shoppe locations — 6832 W. Becher St. in West Allis and 400 N. Water St. whitehall-specialties.com • 888-755-9900 in the Milwaukee Public Market. Limited quantities are available For more information please visit www.whitehall-specialties.com through the month of August. 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]) August 4, 2017 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

Innova research: Global market for dairy alternatives expected to reach $16.3B in 2018 ARNHEM, Netherlands — The global particularly strong growth for dairy quarter as GMO-free. “Plant Powered Growth” was one market for dairy alternative drinks is alternative drinks, with a compound “The dairy alternatives market has of Innova Market Insights’ Top Trends expected to reach $16.3 billion in 2018, annual growth rate (CAGR) of 18.7 seen rising levels of interest in recent for 2017, highlighting developments in up signifi cantly from $7.4 billion in 2010, percent forecast between 2010 and years, spurred mainly by consumers plant-based foods, which are seeing according to Innova Market Insights. 2018, reaching a market value of $6.7 increasingly looking for lactose-free, increased demand from those who do Major developments in this area include billion, Innova says, adding that the dairy-free and plant-based/vegan op- not want to commit to a full vegan or Danone’s acquisition of WhiteWave in U.S. projected CAGR over this period tions as healthy lifestyle choices, rather vegetarian lifestyles but would rather 2016, giving the company an opportu- is 10 percent. than regarding them as simply for those pick and choose to suit their lifestyle, nity to further develop its interests in Dairy alternative drinks accounted with allergies or intolerances,” says Lu social life or health conditions. this market in both North America and for 7 percent of global dairy launches Ann Williams, director of innovation, According to Innova Market Insights, Europe, Innova adds. recorded by Innova Market Insights in Innova Market Insights. “The category dairy alternative launches grew at a In another key region, Want Want, 2016, up from 6 percent in 2015, while has been further boosted by the growing CAGR of 20 percent over the 2012- one of China’s leading food process- actual global launch numbers more availability and promotion of plant- 2016 period. Meat substitutes had a ing companies recently announced its than doubled over a fi ve-year period. based options to traditional dairy lines, CAGR of 14 percent over this period, expansion into soy and other plant- Just over half of these launches were particularly beverages, but also cultured while the use of a vegan positioning based beverages. China is experiencing positioned as lactose-free, nearly 40 products such as yogurt, frozen desserts in global food and beverage launches percent as vegan and just under a and ice cream, creamers and cheese.” tripled from 2012 to 2016. CMN GMA poll refl ects confusion on product date labels among consumers WASHINGTON — A new poll shows that nearly 60 percent of Americans have had a discussion within their household about the meaning of date labels on their food. The poll, conducted for the Grocery Manufacturers Association (GMA) and Food Policy Action Network by Lake Re- search Partners, surveyed more than 1,000 adult Americans of all ages and political leanings. The poll fi ndings illustrate that the current range of variations of date la- bels such as “best by, use by, sell by, use or freeze by,” found on food products around the country is problematic for consumers. In addition, the survey found that 40 percent of adults say they have had dis- agreements within their household over whether a food product should be kept or thrown away. NOTHING “Clarity on product date labeling will reduce confusion, cut food waste and enable households to spend their time SHREDS AND DEPOSITS arguing about something other than what MORE PRECISELY a date label means, like sports, politics or what channel to watch on TV,” says THAN VEMAG Meghan Stasz, GMA’s senior director of sustainability. The Vemag Cheese Shredder and Depositor brings In February, GMA and the Food Mar- a new level of portioning accuracy and waste control keting Institute (FMI) joined together to to your cheese topping line. streamline and standardize the wording Q The Vemag integrates precise cheese portioning, shredding and accompanying the date labels on packages depositing into a single process, eliminating the need for a separate to offer greater clarity regarding the qual- shredder, transfers and excess handling. ity and safety of products. Q Eliminates the need for starch or cellulose fillers. The new voluntary initiative stream- Q Greatly reduces cheese waste and virtually eliminates recirculated lines the myriad date labels on consumer shreds and the resulting cheese dust. products packaging down to just two Q Easily processes higher moisture mozzarella cheeses. standard phrases. “BEST If Used By” Q Ideal for ready meal toppings – improves product appearance and uniformity. describes product quality, indicating that Q Stainless steel washdown construction makes sanitation a breeze. the product may not taste or perform as expected but is safe to use or consume. “USE By” applies to the few products that are highly perishable and/or have a food safety concern over time; these products should be consumed by the date listed on the package and disposed of after www.reiser.com that date. Reiser GMA and FMI says the initiative Canton, MA • (781) 821-1290 Reiser Canada will help reduce consumer confusion Burlington, ON • (905) 631-6611 over dates on the product label, save Booth 1649 Booth S-6125 households time and money, and help reduce unnecessary food waste. CMN For more information please visit www.reiser.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® — August 4, 2017 EVENTS

Cheese 2017 to be held Sept. 15-18 in Italy Center for Dairy Excellence to hold BRA, Italy — Cheese 2017, a biennial cheeses from American farms available fundraising gala Sept. 20 in Pennsylvania international event organized by Slow for tasting in the event’s Great Hall of Food and the City of Bra, will be held Cheese, organizers add. HARRISBURG, Pa. — The Center for to organizers. in Bra, Italy, from Sept. 15-18. The program for Cheese 2017 Dairy Excellence Foundation will host the Guests will have the opportunity to meet The main theme this year is “The includes 35 Taste Workshops, which Divine Dairy Affair, a farm-to-fork gala, and talk to local farmers and growers dur- State of Raw Milk,” and the United are guided tastings; Dinner Dates, Sept. 20 at Harvest View Barn in Elizabeth- ing fi reside chats held during the evening. States, where Slow Food launched which are opportunities to meet town, Pennsylvania. A VIP Dairy Pairing, hosted by Lassa its American Raw Milk Cheeses some Italian and international chefs The Divine Dairy Affair supports youth Skinner, cheesemonger and co-founder and Presidium, is the guest country of and try their dishes; and conferences dairy education in Pennsylvania and will owner of culture: the word on cheese, and the event, according to organizers. on issues including global warming, be a one-night celebration of the state’s Jim St. John, senior fellow with The Hershey American producers from Oregon, animal welfare, nutrition and health, art, agriculture and local food, according Co., will be held from 5 p.m. to 6 p.m. prior Vermont, Virginia and Wisconsin will organizers say. to organizers. to the main event. Skinner and St. John be displaying their artisanal raw-milk For more information or to view The evening’s full-course menu will be will lead participants in understanding cheeses in the affi neurs’ area, and the full program of events, visit created and prepared by JDK Catering and how to properly pair cheese, chocolate and there also will be 15 raw cow’s milk cheese.slowfood.it/en/. CMN feature PA Preferred foods. Milk and teas libations during events and celebrations, will be donated by Turkey Hill Dairy, and organizers say. Specialty cheeses from libations will be provided by The Vineyard Calkins Creamery and The Farm at Doe Global Cheese Tech Forum registration open at Hershey. Karn’s Quality Foods also will Run as well as Hershey’s chocolates will provide desserts. be paired with The Vineyard at Hershey’s RENO, Nev. — Registration is now open organizers. Throughout the night, guests can wine, beer and cider. for the Global Cheese Technology Fo- Topics addressed at this year’s event, watch as Thomas Herr, a 17-year-old dairy Tickets for the event are $100 per person rum, which will take place Oct. 24-26 at which is hosted by the American Dairy farmer from Oxford, creates an oil chalk or four tickets for $375, with VIP Dairy Pair- the Peppermill Resort in Reno, Nevada. Products Institute, will include industry rendering of a rural farm scene while also ing tickets an additional $50 per person. The conference will bring together challenges and opportunities presented enjoying entertainment from local musi- Tickets are limited and can be pur- the cheese industry — including man- through a senior leadership panel; un- cian Jonathan Frazier. The Pennsylvania chased at www.centerfordairyexcellence. agement, production, research and derstanding cheese microbiology; new Cheese Guild and Hershey’s Chocolate also org/divinedairyaffair. Proceeds from the development, sales and marketing, cheese manufacturing technologies; will feature samples of local award-winning event support the Center Foundation’s quality assurance and suppliers — to and more, organizers say. cheeses and chocolates. A silent auction educational programs, scholarships address both concerns and develop- For more information or to regis- will be held throughout the night, featuring and internship programs. Doors open ments important to cheese and whey ter, visit https://www.adpi.org/Global pieces from Pennsylvanian artists as well at 5 p.m. for VIP ticket holders and 6 product manufacturers, according to CheeseTechnologyForum. CMN as wine, cheese and chocolate, according p.m. for general ticket holders. CMN

Global Cheese Technology Forum SCHEDULE OF EVENTS TUESDAY, OCTOBER 24 Cheese and Whey Production In The U.S. 6:00 pm Welcome Reception October 24 - 26, 2017 • Reno, Nevada WEDNESDAY, OCTOBER 25 Don’t miss the conference that brings the cheese industry, including 7:00 am Breakfast Buffet 8:30 am Industry Challenges & Opportunities management, production, R & D, sales/marketing, quality assurance Senior Leadership Panel: and suppliers together to address concerns and developments relevant Louise Hemstead, Organic Valley to cheese and whey product manufacturers. Kyle Jensen, Hilmar Cheese Doug Simon, Agropur inc. Topics will include: Doug Wilke, Valley Queen Cheese Co. • Cheese & Whey Challenges (CEO Panel) • Cheese Ingredients 10:30 am Dairy Ingredients For Cheese • Cheese Microbiology & Chemistry • Cheese Process Technology 12:00 pm Luncheon - Speaker • Whey Processing and Applications • New Market Opportunities Ross Christieson, USDEC • Training/Education/Workforce Development Panel 1:30 pm Understanding Cheese Microbiology 3:00 pm Break Platinum Sponsor: Organized By: 3:30 pm New Cheese Manufacturing Technology 6:00 pm Cheese & Wine Social THURSDAY, OCTOBER 26 7:00 am Breakfast Buffet 8:00 am Whey Processing/Products/Applications Register today at www.globalcheesetechnologyforum.org 10:30 am Understanding Cheese Chemistry For more information contact: 12:00 pm Luncheon - Student Recognition Dan Meyer Registration: $545 ADPI Member: $495 (630) 530-8700 ext. 224 1:30 pm Training / Education / Workforce Academia: $395 Student: $295 Development Email: [email protected] www.globalcheesetechnologyforum.org 3:00 pm Close

For more information please visit www.globalcheesetechnologyforum.org © 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]) August 4, 2017 — CHEESE MARKET NEWS® 11 EVENTS

EAS Consulting Group offers Safe Quality Food systems, dairy processing seminars ALEXANDRIA, Va. — EAS Consulting who have SQF Level 3 certifi cation. The suitable for SQF practitioners, those knowledge of dairy farming and process- Group LLC is offering several upcoming seminar will cover the implementation responsible for food safety and food qual- ing. The seminar will cover dairy technol- seminars, including Implementing Safe of SQF 8.0 Systems’ quality requirements ity programs, and corporate-level people ogy and science and address processing Quality Food (SQF) 8.0 Systems, SQF as well as new criteria that will require and their plant counterparts, Sayler says. for fl uid milk, cheese, whey powders, Quality Code Compliance Seminar and modifi cation of existing SQF Level 3-writ- Both seminars cost $795. For more butter and more. Dairy Processing 101. ten food quality programs, Sayler says. information or to register for the Oct. The seminar is intended for anyone Implementing SQF 8.0 Systems, to While receiving an SQF 8.0 certifi ca- 3-4 course, visit https://easconsulting- who does not have a strong technical or take place Oct. 3-4 in St. Louis, will cover tion is not mandated, according to Sayler, group.com/seminars/implementing- educational background in dairy plants. SQF changes that will become effective he notes the changes are signifi cant sqf-8-0-systems/. For more information It is targeted at corporate- and plant- Jan. 1, 2018, that need to be made by and recommends companies with cur- or to register for the Oct. 5-6 course, level supervisory people, such as quality food processors to their existing SQF- rent SQF certifi cations have their SQF visit https://easconsultinggroup.com/ assurance, who need to understand the written food safety programs, according practitioners, food safety staff and food seminars/sqf-quality-code-compliance- industry, Sayler says. to Allen Sayler, senior director of food quality staff attend the seminars. seminar/. The early-bird registration rate is and cosmetic consulting services, EAS It is recommended that anyone at- Dairy Processing 101, which will $1,050, which is available through Jan. 1, Consulting Group. tending one or both of these seminars be March 7-9, 2018, in Logan, Utah, is 2018. Following Jan. 1, the rate increases The SQF Quality Code Compliance have prior training in and knowledge a processing-orientated workshop for to $1,150. For more information or to regis- Seminar, scheduled for Oct. 5-6 in St. of Hazard Analysis and Critical Control those working within the dairy industry ter, visit https://easconsultinggroup.com/ Louis, is targeted at food processors Points (HACCP). The courses are most who may not have a background in or seminars/dairy-processing-101/. CMN ADPI/CME Dairy Risk Management Seminar set for 'RQಬW0LVV Dec. 6-8 in Chicago $'3,KRVWHG ELMHURST, Ill. — The Dairy Risk Management Seminar, hosted by the American Dairy Products Institute (ADPI) and the Chicago Mercantile )DOO0HHWLQJV Exchange (CME) Group, will be held Dec. 6-8 at the Palmer House Hilton in Chicago. The two-and-a-half day seminar will focus on risk analysis, applications and training. Seminar agenda and speaker highlights include: • Fundamentals of Dairy Risk Management, Robert Chesler, INTL FCStone Inc. • OTC Markets, Mike Reynolds, Gavilon Group. • Weather Outlook, Jon Davis, Risk- pulse Inc. • Grain Outlook, William Tierney, 'DLU\,QJUHGLHQW6HPLQDU AgResource Co. • Domestic Dairy Market Outlook, • -RLQ WKH EX]] DV LQGXVWU\ OHDGHUV GLVFXVV WKH • 7RSLFVLQFOXGH'DLU\,QJUHGLHQWVLQ&RQIHFWLRQDU\ Phil Plourd, Blimling & Associates Inc. IXWXUH PDUNHW RSSRUWXQLWLHV DQG FKDOOHQJHV IRU ,QQRYDWLRQV LQ 7HFKQRORJ\ 2UJDQLF &RQVXPHU • International Dairy Market Out- GDLU\LQJUHGLHQWV 7UHQGVDQGPXFKPRUH look, Kevin Bellamy, Rabobank. • 2XWVWDQGLQJ VSHDNHUV LQIRUPDWLYH WRSLFV • 2YHUYLHZV RQ WKH PDUNHWV IRU GDLU\ LQJUHGLHQWV • Establishing a Successful Hedging QHWZRUNLQJUHFHSWLRQVDWDJUHDWORFDWLRQ VXFK DV 3HUPHDWH /DFWRVH 'U\ :KH\ 'DLU\ Program, Mike McCully, The McCully 3URWHLQVDQGPRUH Group. • Walk Through a Hedge Example, September 25 -27 Fess Parker Doubletree Santa Barbara, CA Eric Meyer, HighGround Dairy. The seminar includes an Optional Introductory Session on the Fundamen- Complete Meeting Information and Online tals of Risk Management, which will Registration is Available at www.adpi.org be held Dec. 6. This session has been designed for dairy industry purchasing staff, traders, CEOs, CFOs and treasur- ers who are new to the futures markets, 'DLU\5LVN0DQDJHPHQW6HPLQDU newly involved in their firm’s risk • $Q HYHQW VSHFL¿FDOO\ GHVLJQHG WR KHOS GDLU\ • )XQGDPHQWDOV RI 'DLU\ 5LVN 0DQDJHPHQW  DQ management operations or would like LQGXVWU\ SDUWLFLSDQWV OHDUQ WKH NH\ FRQFHSWV RSWLRQDOHGXFDWLRQVHVVLRQZLOODOVREHRIIHUHG a refresher on the basics. The program LQYROYHGLQPDQDJLQJSULFHULVNDQGYRODWLOLW\LQ • 7KLVLQWURGXFWRU\OHYHOSURJUDPLVGHVLJQHGIRU will cover basic concepts of futures, WKHGDLU\FRPPRGLW\PDUNHWV options and price risk management. WKRVH ZKR DUH HLWKHU QHZ WR IXWXUHV PDUNHWV Space is limited and the event will • 7ZRGD\VHPLQDUZLOOLQWURGXFHWKHIXQGDPHQWDOV RU ZKR DUH QHZO\ LQYROYHG LQ WKHLU ¿UP¶V sell out. Visit www.adpi.org for seminar RI KHGJLQJ ZLWK GDLU\ IXWXUHV DQG RSWLRQV PDQDJHPHQWRSHUDWLRQV information including online registra- FRQWUDFWV tion, hotel information and a seminar December 6 - 8 Palmer House Hilton Chicago, IL agenda. For more information, contact 126 N. Addison Ave, Elmhurst, IL 60126 | www.adpi.org | [email protected] | 630-530-8700 ADPI at 630-530-8700 or email sgriffi [email protected]. CMN For more information please visit www.adpi.org © 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]) 12 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

Agropur Ingredients announces new structure, broadening ingredients business EDEN PRAIRIE, Minn. — U.S.-based has a global reach, with 75 percent of its Agropur Ingredients recently an- products sold and shipped to countries nounced a broadening of the ingredients outside of the United States. Dairy Solu- business of Agropur Cooperative. Under tions provides support around the world, the new structure, Agropur Ingredients ensuring that its goods are available to will be comprised of three sectors: as many food companies as possible. Custom Solutions, Dairy Solutions and Dairy Solutions offers quality, Nutrition Solutions. consistent products including lactose, Z>KΠDĂdžŝŵŝnjĞƐ The new platform will streamline the premium deproteinized whey, Crino- ǀĂƉŽƌĂƚŝŽŶĂŶĚƌLJĞƌĨĨŝĐŝĞŶĐŝĞƐ Agropur U.S. processes and allow the lac brand dairy product solids and cooperative to better serve its base of Iso Chill 8000 and 8010 whey protein customers worldwide, the company says. concentrates. • Custom Solutions • Nutrition Solutions Headquartered in Wisconsin, under Headquartered in Eden Prairie, the direction of Reneck Cayen, Custom Minnesota, under the direction of Polly Solutions offers expertise, ingredients Olson, the Nutrition Solutions sector and services tailor-made to address produces specialty ingredients used for unique production and nutritional formulating a variety of products from needs. Custom Solutions’ La Crosse, infant formula to cosmetics, medical Wisconsin, facility is quality certifi ed foods and protein supplements. in SQF 200, USDA Grade A, kosher, Some of Nutrition Solutions’ offer- organic and GMP. ings include BiPRO, an all-natural, pure Company offi cials note that as a whey protein isolate; glycomacropep- vertically-integrated manufacturer, tide, a casein-derived protein fraction Agropur Ingredients is able to offer that is free of phenylalanine, making a full range of quality-based ingredi- it ideal for meeting the protein needs ent systems to the food and beverage of people on phenyl-free diets; and industries. Agropur has built a refi ned alpha-lactalbumin, the primary protein ingredient supply network, the company in human milk. You need 24/7 efficiency in your powder process. RELCO’s expertise combines leading adds. Custom Solutions provides unique Agropur also offers BioZate 7&3, edge technology with proven basic principles. Our systems provide innovative solutions ingredients sourcing opportunities to hydrolyzed whey proteins with high for evaporation, drying, powder handling, packaging, and automation for milk, whey, better service customer requests and amino acid bioavailability and clean lactose, permeate and WPC. RELCO designs Put You In Control of a trouble-free process also offers fulfi llment services. fl avor, and Iso Chill 9000 & 9010. The that will allow you to produce more at less cost all day, every day. • Dairy Solutions Iso Chill line offers superior functional Headquartered in Eden Prairie, whey proteins produced by a novel Minnesota, the Dairy Solutions sector low temperature cold microfi ltration is led by David Curta. Dairy Solutions process, the company notes. CMN

USA | The Netherlands | New Zealand | Brazil | +1 320.231.2210 | www.relco.net USDA requests input on regulatory reform ® THE RELCO ADVANTAGE WASHINGTON — USDA is request- participation in its programs. ing public input on how the agency “To do this, we are specifi cally For more information please visit www.relco.net can provide better customer service asking for public ideas on regulations, and remove unintended barriers to guidance documents or any other policy documents that are in need of reform — for example, ideas to modify, streamline, expand or repeal those items,” USDA says. President Trump in February signed an executive order establishing RIGHT a federal policy to alleviate unneces- THE CHOICE sary regulatory burdens on the Ameri- Toray Membranes for Dairy Applications delivers the right can people. The order directs federal quality for all dairy processing needs. Choose TORAY as your next agencies to establish a Regulatory membrane solution. Reform Task Force. One of the duties of the task force is to evaluate existing Process and Polisher RO, NF, 10K & 5K UF, and MF Membranes for: regulations and make recommenda- Milk & Whey Protein Concentration tions to the U.S. Agriculture Secretary Milk Solids Concentration De-ashing regarding their repeal, replacement or Preconcentration MF modifi cation. Permeate Polishing Public comments on USDA regula- UF tions are due July 17, 2018. USDA will USDA accepted, 3A/FDA Compliant NF review comments in four batches over Made in U.S.A. a one-year period. RO The cut-off period for comments to be reviewed as part of the fi rst batch Toray is a sponsor at the is Sept. 15, 2017; the second batch is IMPA Annual Conference! Meet us Aug 10–11 in Sun Valley, ID. Nov. 14, 2017; the third batch is Feb. 12, 2018; and the fourth batch is July 17, 2018. Madalyn Epple, Product Manager—Specialty Separations Toray Membrane Europe (Basel, Switzerland) www.toraywater.com tel. 952 484 9233 / [email protected] tel. +41 61 415 8710 / [email protected] Comments may be submitted electronically at www.regulations. gov. For more information, contact For more information please visit www.toraywater.com Michael Poe at 202-720-5303. 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]) August 4, 2017 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

June RPI holds relatively steady; most operators planning for capital expenditures in future WASHINGTON — Due to mixed trends reported a same-store sales decline in a capital expenditure for equipment, On the other hand, 16 percent of in current situation and expectations June, while 12 percent reported that expansion or remodeling during the restaurant operators said they expect indicators, the National Restaurant their sales remained about the same. last three months, which was essentially economic conditions to improve in Association’s Restaurant Performance Meanwhile, restaurant operators unchanged in the last fi ve months. six months, down from 27 percent Index (RPI) remained essentially reported mixed customer traffi c results Restaurant operators are somewhat last month and the lowest level since unchanged in June, according to the in June. Thirty-nine percent of operators more optimistic about sales growth in October 2016. It also represented opera- National Restaurant Association’s RPI reported an increase in customer traffi c the coming months, with 42 percent of tors’ fi rst net-negative outlook for the report. between June 2016 and June 2017, while operators expecting to have higher sales economy since October. The RPI — a monthly composite in- 42 percent reported a traffi c decline. June in six months compared to the same pe- Most operators are planning to dex that tracks the health of and outlook was the 12th time in the last 14 months riod in the previous year — up from 33 make capital expenditures in the for the U.S. restaurant industry — stood that operators reported a net decline in percent last month and the highest level coming months. Fifty-eight percent at 101.0 in June, up 0.1 percent from a customer traffi c, according to the report. since March 2016. Fourteen percent of of restaurant operators plan to make level of 100.9 in May. Even though sales and traffi c levels operators expect their sales volume in six a capital expenditure for equipment, The June RPI had stronger same- were “choppy” in recent months, capital months to be lower than it was during the expansion or remodeling in the next six store sales results, positive capital ex- spending activity was generally steady, same period in the previous year, and 44 months, down slightly from 64 percent penditure activity and a more optimistic the report says. Fifty-nine percent of percent of operators believe their sales of operators who reported similarly last outlook for sales growth in the coming restaurant operators reported making will stay about the same, the report says. month, according to the report. CMN months. However, customer traffi c lev- els remained mixed, labor indicators were softer and restaurant operators’ outlook for the overall economy fell to its weakest level since October, according to the report.

Restaurant operators are more optimistic about sales growth in the coming months; 42 percent expect to have higher sales in six months.

RESTAURANT PERFORMANCE INDEX

The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values more than 100 indicated that key industry indica- tors are in a period of expansion, while index values less than 100 represent a period of contraction. The RPI consists of the Current Situation Index and the Expectations Index. The Current Situation Index, which measures current trends in same-store sales, traffi c, labor and capital expen- ditures, stood at 100.8 in June, which was up 0.6 percent from May. June represented the third time in the last four months with a reading more than 100, according to the report. The Expectations Index, which measures operators’ six-month outlook for same-store sales, employees, capital expenditures and business conditions, stood at 101.3 in June — down 0.4 percent from May. While the Expecta- tions Index remained above 100, it fell to its lowest level in nine months, the report says. The recent trend of uneven same- store sales results continued in June, with restaurant operators reporting the fi rst net increase since March. Fifty- four percent of operators reported a same-store sales increase between June 2016 and June 2017, up from fewer than four in 10 operators in both April and May. Thirty-four percent of operators For more information please visit www.jacobylogistics.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]) 14 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

Horizon Sales We specialize in using of Minnesota our extensive network to find a home for your Can Provide excess inventory and finding ingredients for All Your Dairy your production needs. We handle all shipping Ingredients and can rework and repackage. and Sell All No quantity too large or Your Dairy too small Products CHEESE Blocks and Barrels “Our Team Can Trim and Fines Assist Your Team” Flavored Process and Imitation BUTTER/MILKFAT Graphic courtesy of International Dairy Foods Association DAIRY POWDERS Nonfat Dry Milk IMPACT see the economic impact of jobs, wages, Whey Products taxes and overall economic impact Continued from page 1 CALLCALLL UUSS WIWITHTH YYOUROUO R UNUUNIQUENIQIQUEU SSALESALLES Milk Protein generated directly by dairy plants and AND PROCUREMENT NEEDS: Concentrate Dean Uglem [email protected] Buttermilk, companies, as well as the multiplier Eric Kellin [email protected] Casein, Lactose Economic Impact Study of the Dairy effect of these investments across the Pat Kellin [email protected] Products Industry,” to measure the supply chain. Wade Uglem [email protected] dairy processing sector’s impact on a The study measures the combined 877-914-5400 horizonsalesinc.com national level, by state and by congres- impact of the dairy products industry, sional district. In addition, a compre- as defi ned by the production of fl uid For more information please visit www.horizonsalesinc.com hensive interactive tool allows users to milk products (including cream, sour cream, cottage cheese and yogurt), butter, cheese, dried products, ice cream and whey; the wholesaling and distribution of dairy products; and the retailing of dairy products, both in food stores, and in restaurants and ice cream scoop shops, on the entire economy of the United States in 2017. Retailing ProActive Solutions USA includes locations where dairy products can maximize your profits by providing you with are consumed “on-premise,” such as the best possible sanitation programs at the most restaurants, ice cream scoop shops reasonable cost. (which may or may not manufacture The quality of your sanitation program isn’t their own ice cream) and amusement measured in dollars. You measure it in product parks. “Off-premise” retail outlets are quality, down time, environmental concerns supermarkets, convenience stores, and labor costs. warehouse stores and similar locations. ¦ Sanitation Programs ¦ Food Ingredients The data come from a variety of govern- ¦ Employee Training ¦ Industrial Chemicals ment and private sources. ¦ Inventory Control and ¦ Dispensing and “IDFA wanted a strong, visual way to Service Reporting Application Equipment demonstrate that the U.S. dairy prod- ¦ Program Audits ¦ Janitorial and Shipping Supplies ucts industry is a powerful economic driver locally and nationally,” says Dave Carlin, IDFA senior vice president of legislative affairs and economic policy. “With negotiations underway on the farm bill, trade agreements and regu- 301 Bridge Street | Green Bay, WI 54303 | (800) 279-7761 | Fax (920) 437-4006 latory reform, the timing was right to www.proactivesolutionsusa.com consolidate industry data and capture For more information please visit www.proactivesolutionsusa.com Turn to INDUSTRY, page 15 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]) August 4, 2017 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

PRICES PRB holds meeting on CDFA stand-alone quota implementation draft Continued from page 1 SACRAMENTO, Calif. — The Pro- administration of quota and exempt Upon approval by the secretary, the plan ducer Review Board (PRB) this week quota would have to remain a function will be mailed to all eligible producers he says. held a meeting to review language of a of CDFA, be funded through assessments for a referendum vote. There is not bloc However, Faulman adds he believes Stand-Alone Quota Implementation Plan on California dairy producers and be voting in this referendum process as it there will be a number of contributing drafted by staff of the California Depart- operated as a stand-alone program, the is expressly prohibited under California factors that will pull that market back ment of Food and Agriculture (CDFA). details of which would be determined law, CDFA says. above $1 per pound. USDA in February announced a rec- by CDFA. Meanwhile, after receiving public “Exports do not appear to be slow- ommended decision outlining the details The draft stand-alone quota imple- comments regarding its recommended ing down,” he says, noting increased of a proposed federal milk marketing mentation plan released by PRB this decision, USDA anticipates releasing a export demand and decreased milk order (FMMO) in California. The recom- week is available online at www.cdfa. fi nal decision with provisions regarding a supply in butter and powder-producing mendation included provisions related to ca.gov/dairy/ProducerReviewBoard.html proposed FMMO in California in late 2017 areas will be the drivers to $1-plus the establishment of minimum regulated or by request by contacting Candace or early 2018. Once released, USDA will NDM. prices for farm milk and a pooling pro- Gates at 916-900-5139. Written comments hold a referendum of dairy producers af- Dorland says that price level would gram to distribute the revenue from milk on the draft may be submitted by Aug. 23 fected by the fi nal decision to determine require less supply or more demand sales; however, it specifi cally rejected to [email protected]. if producers will accept the proposed for dairy proteins. all the provisions related to quota and The board will meet again Sept. 12 in federal order to replace the current milk “Given the butterfat situation in exempt quota from the proposals. Modesto to review public comments and pricing program, or will reject it and Europe, it will take more milk and Instead, USDA concluded that the adopt a recommendation to the secretary. continue with the current program. CMN more skim milk powder to correct the situation,” she says. “The market is still heavy on milk powder, and the stockpiles sitting in intervention could work to put a ceiling on a price run. There are pockets of demand for milk powders that could absorb quite DO YOU WANT QUALITY AND a bit of product, but they are highly price-sensitive.” Meyer says he sees the possibility COST IN PERFECT BALANCE? of a seasonal rally for NDM over the next 60 days, but he doesn’t see a lot of upside beyond the mid- to high-$0.90s. Dairy Market News says Central U.S. contacts suggest buyers are exercising patience and working through on-hand supplies before entering into the spot market, while in the East, the market undertone is fair with views of softness as prices are staying around the low $0.90s, and supplies are plentiful. CMN

INDUSTRY Continued from page 14 this snapshot of our industry that would speak for us on the signifi cant economic clout our members have.” According to the data, the U.S. dairy foods industry today directly employs more than 977,700 workers, pays $39.46 billion in wages and contributes more than $206.89 billion to the national economy. (See graphic on previous page.) The tool can be accessed online at www.idfa.org/resource-center/eco- nomic-impact. From there, users can click on individual states — and even districts within those states — to get specifi c data on jobs, wages and other economic impacts of local and state dairy sectors. The site also features an FAQ section as well as information on study methodology. “I think this better explains who we are as an industry and how we relate to policymakers’ states and districts,” Carlin says. “We now can educate them on a particular issue and show how important it is to their district or state. It’s an additional tool in our tool box so they can better understand how the dairy industry fi ts into the economic landscape.” CMN For more information please visit www.tetrapakusa.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]) 16 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

Consortium for Common Food Names objects to China-EU agreement on cheese names WASHINGTON — The Consortium at issue here, which are produced in “cheddar” in West Country Farmhouse “We applaud the Chinese govern- for Common Food Names (CCFN) this many countries, have been sold in China Cheddar. ment for inviting comment on the GI week fi led objections with the Chinese and referenced in restaurant offerings CCFN notes that it does not object proposal, and we are using this process government regarding several specifi c for years.” to the protection of legitimate GI to vigorously defend the rights of pro- cheese and meat names that the Euro- In its review of the list of geographi- compound names such as “Prosciutto ducers around the world to continue pean Union is seeking to protect as part cal indications (GIs) under consider- di Parma” but says China must clarify to use key common names in China,” of a bilateral agreement with China. ation, CCFN objected to the inclusion that generic terms within such names Castaneda says. “It is essential that “These generic terms are not new of the common names “feta,” “asiago” — such as “prosciutto” — remain free China’s trading partners, including names or products in China or around and “gorgonzola” and also urged clear for all to use. In some past EU agree- the U.S. government, now work closely the world, and there is no reason their protections for generic terms at risk of ments with other nations this has not with China to ensure that the process names should belong solely to the being restricted by compound GI names, been clear, resulting in confusion and is a genuine one that appropriately EU. The EU must not be permitted to including “parmesan” from Parmigiano unfair market restrictions, CCFN says. results in the rejection of GIs for terms monopolize these names to unfairly Reggiano, “mozzarella” in Mozzarella In other cases, countries have opted to already in common usage.” CMN eliminate competition,” says Jaime di Bufala Campana, “prosciutto” in provide such clarity to the benefi t of Castaneda, executive director, CCFN. Prosciutto di Parma and Prosciutto di all involved in maintaining a variety of “We know from market research that San Danielle, “grana” in Grana Padano, supply source options throughout the DFA to sponsor many of the common name products “romano” in Pecorino Romano, and value chain. accelerator program in ag, dairy segments KANSAS CITY, Kan. — Dairy Farmers of America (DFA) recently announced plans to continue partnering with Sprint Accelerator, a 90-day program that helps accelerate and grow startup businesses, through 2018. For the 2018 program, DFA will continue its sponsorship of the ag tech segment, which offers support and fos- ters technologies to help manage the cooperative’s nationwide operations. Additionally, DFA will sponsor a new accelerator segment focused on dairy products. For this segment, the coop- erative is looking to identify early stage dairy food startups that are bringing innovative products to consumers in the United States and around the world. “Innovation is a core value for DFA, and it has been really exciting to play a role in connecting new ideas and tech- nologies to help our farm families and the cooperative,” says Kevin Strathman, senior vice president of fi nance, DFA. om O “For year two, we are eager to continue Fr ur F our sponsorship of ag tech, but also will arm support dairy food startups with experts s in product research and development, to manufacturing, packaging, consumer Yo insights and marketing. With this new ur addition, our partnership with Sprint Pr truly represents every facet of DFA’s odu s business and our commitment to in- ct novation from farm to table.” DFA’s sponsorship announcement for the 2018 program was made at the 2017 Sprint Accelerator Program Demonstra- tion Day June 27 in Kansas City, Missouri, where four startup ag tech companies presented their ideas: AgVoice from Atlanta, with a mobile, voice-interaction Fresh Ingredients from Maryland & Virginia! service designed for food and ag profes- sionals to capture insights on the go; Cream, Skim Condensed, Buttermilk HerdDogg from Longmont, Colorado, Condensed, Non-fat Dry Milk, with state-of-the-art smart ear tags and Maryland & Virginia readers for livestock ID and health moni- Milk Producers Cooperative Association, Inc. Buttermilk Powder, and Bulk Butter toring; My Dairy Dashboard from Frisco, Texas, which helps producers gather insights and simplify dairy decisions Contact us today at 540-465-5113 or through data on a visual dashboard; and [email protected]. TradeLanes from Miami, which digitizes and automates the supply chain for ship- pers, merchants and traders. Additional details and applications for the 2018 Sprint Accelerator program For more information please visit www.mdvamilk.com will be available later this year. 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]) August 4, 2017 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS

ACS First: Morsey’s Farms, California, Mountain Maple Brie. Third: Cypress Grove, California, LF Ricotta. Second: Calkins Creamery, Pennsyl- Bermuda Triangle. Continued from page 1 Second: Calabro Cheese Crop., Con- vania, Noble Road. Third: Vermont Creamery, Vermont, necticut, Ricotta di Bufala. Third: Lactalis American Group, Bonne Bouche. ACS competition. It is a testament to the Third: Old Chatham Sheepherding Wisconsin, 16-ounce Aromatic Brie. BS: Open Category — made from creativity and vitality of artisan chee- Creamery LLC, New York, Ricotta. BC: Camembert — made from sheep’s milk semakers,” says Nora Weiser, executive B. SOFT-RIPENED CHEESES cow’s milk First: Fromagerie Nouvelle France, director, ACS. BA: Open Category — made from First: Mt. Townsend Creamery, Québec, Madelaine. The award-winning cheeses in cow’s milk Washington, Cirrus. Second: Blackberry Farm, Tennes- each category follow; some classes do First: Cellars at Jasper Hill, Vermont, Second: Sweet Grass Dairy, Georgia, see, Magnolia. not have fi rst-place awards, and some Harbison. Green Hill. Second: Blackberry Farm, Tennes- include ties. Second: Cellars at Jasper Hill, Ver- Third: Blythedale Farm Inc., Ver- see, Hawkins Haze. A. FRESH UNRIPENED CHEESES mont, Moses Sleeper. mont, Camembert Vermont. Third: Old Chatham Sheepherding AC: Open Category — made from Second: Zingerman’s Creamery, BG: Open Category — made from Creamery LLC, New York, Mini Kin- cow’s milk Michigan, Manchester. goat’s milk derhook Creek. First: Samish Bay Cheese, Washing- Third: von Trapp Farmstead, Ver- First: Idyll Farms LLC, Michigan, BT: Triple Crème — soft ripened/ ton, Vache. mont, Mt. Alice. Idyll Gris 1-pound. cream added — all milks Second: Cabot Creamery Coopera- BB: Brie — made from cow’s milk Second: Idyll Farms LLC, Michigan, First: Lactalis American Group, tive, Vermont, Cabot Cottage Cheese. First: Brush Creek Creamery, Idaho, Mont Idyll 4-ounce. Turn to CONTEST, page 18 a Third: BelGioioso Cheese Inc., Wisconsin, BelGioioso Crescenza- Straccino. AG: Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Mas- Well Done, Wisconsin! carpone, Quark and Ricotta — made from goat’s milk Wisconsin won 29 percent of the awards bestowed by the American Cheese Society First: Idyll Farms LLC, Michigan, Spreadable Idyll Pastures. at its record breaking 2017 Judging & Competition. Wisconsin’s cheese and dairy Second: Idyll Farms LLC, Michigan, companies swept nine categories, and won a record 118 ribbons including 34 fi rst Ricotta. Third: Briar Rose Creamery, Oregon, place awards. And Wisconsin Master Cheesemakers* won a total of 56 awards. Fromage Frais. AH: Cheese Curds — all milks First: Arena Cheese Inc., Wisconsin, Arena Cheese Inc.* Cheese Curd. BelGioioso Cheese, Inc.* Second: Springside Cheese Corp., Bleu Mont Dairy Wisconsin, White Cheddar Curds. Cedar Grove Cheese* Chula Vista/V&V Supremo Foods* Third: Renard’s Rosewood Dairy Clock Shadow Creamery* Inc., Wisconsin, Cheddar Cheese Curds. Crave Brothers Farmstead Cheese, LLC AM: Mascarpone and Cream Creamery 333 Cheese — made from cow’s milk CROPP Cooperative/Organic Valley First: BelGioioso Cheese Inc., Edelweiss Creamery* Wisconsin, BelGioioso Crema di Mas- Ellsworth Cooperative Creamery, Comstock Division carpone. Emmi Roth USA Second: Vermont Creamery, Ver- Hook’s Cheese Company, Inc. mont, Mascarpone. Key Ingredient Market Third: Calabro Cheese Corp., Con- Klondike Cheese Co.* necticut, Mascarpone. LaClare Farms Specialties, LLC AQ: Fromage Blanc, Fromage Lactalis American Group Landmark Creamery Frais and Quark — made from cow’s Maple Leaf Cheesemakers, Inc.* milk Marieke Gouda First: Hemme Brother Creamery, Montchevre-Betin, Inc. Missouri, Quark. Mt. Sterling Cheese Co-op Second: Udderly Cool Dairy LLC, Pine River Pre-Pack, Inc. Georgia, Fromage Blanc. Renard’s Rosewood Dairy, Inc.* Third: Milton Creamery LLC, Iowa, Roelli Cheese Company Inc.* Quark. Saputo Specialty Cheese* AR: Ricotta — made from cow’s Sartori Company* milk Schuman Cheese First: Luizzi Cheese, Massachusetts, Springside Cheese Corp. Hand Dipped Ricotta. The Artisan Cheese Exchange* Widmer’s Cheese Cellars, Inc.* Second: Maplebrook Farm, Vermont, Yodelay Yogurt Ricotta Alta. Zimmerman Cheese Third: Calabro Cheese Corp., Con- necticut, Hand Dipped Ricotta. *Crafted by a Wisconsin Master AS: Cottage Cheese, Cream Cheese, Cheesemaker® Fromage Blanc, Fromage Frais, Mas- carpone, Quark and Ricotta — made from sheep’s milk First: Fruition Farms Creamery, Colorado, Sheep’s Milk Ricotta. Second: Buf Creamery LLC, Colom- bia, Buf Ricotta. AX: Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Mas- ©2017 Wisconsin Milk Marketing Board, Inc. EatWisconsinCheese.com carpone, Quark and Ricotta — made from mixed or other milks For more information please visit www.eatwisconsincheese.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]) 18 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

CONTEST Third: Widmer’s Cheese Cellars Inc., Vermont, Cabot Monterey Jack. Idyllweiss 8-ounce. Wisconsin, Mild Brick Cheese. CM: Brick, Muenster — made from Third: Beecher’s Handmade Cheese, Continued from page 17 CC: Original Recipe/Open Category cow’s milk Washington, Flagsheep. — made from cow’s milk First: Edelweiss Creamery, Wiscon- Third: LaClare Farms Specialties Wisconsin, 8-ounce Triple Creme Brie. First: Central Coast Creamery, sin, Tuscan Dream. LLC, Wisconsin, LaClare Farms Cave Second: Lactalis American Group, California, Bishops Peak. Second: Ellsworth Cooperative Aged Chandoka. Wisconsin, 3-kilogram Triple Creme First: Emmi Roth USA, Wisconsin, Creamery, Comstock Division, Wiscon- CY: Colby — made from cow’s milk Brie. Roth’s Private Reserve. sin, Red Rind Muenster. First: The Artisan Cheese Exchange, Second: Nettle Meadow, New York, Second: Moonside Creamery, Cali- Third: Edelweiss Creamery, Wiscon- Wisconsin, Deer Creek The Robin. Kunik. fornia, Lunetta. sin, Muenster. Second: Neighborly Farms of Ver- Third: Tulip Tree Creamery, Indiana, Third: Roelli Cheese Co. Inc., Wis- Third: Fair Oaks Farms, Wisconsin, mont, Vermont, Organic Colby. Trillium. consin, Dunbarton. Muenster. Third: Arena Cheese Inc., Wisconsin, BX: Open Category — made from CD: Dry Jack — made from cow’s Third: Klondike Cheese Co., Wiscon- Traditional Colby Deli Longhorn. mixed or other milks milk sin, Muenster. Third: Saputo Specialty Cheese, First: Baetje Farms LLC, Missouri, Second: Rumiano Cheese Co., Cali- CS: Original Recipe/Open Category Wisconsin, Alto Colby. Miette. fornia, Dry Monterey Jack. — made from sheep’s milk Third: Springside Cheese Corp., Second: Green Dirt Farm, Missouri, Third: Rumiano Cheese Co., Califor- First: Cedar Grove Cheese, Wiscon- Wisconsin, Colby. Wee Woolly. nia, Peppercorn Dry Jack. sin, Ovella. D. AMERICAN MADE/ Second: Old Chatham Sheepherd- CG: Original Recipe/Open Category Second: Bleating Heart Cheese, INTERNATIONAL STYLE ing Creamery LLC, New York, Hudson — made from goat’s milk California, Fat Bottom Girl. DC: Open Category — made from Valley Camembert Square. First: Harbor Home Farm, Washing- Second: Green Dirt Farm, Missouri, cow’s milk Third: Atalanta Corp./Quality ton, Vashon Banon. Bossa. First: Farms for City Kids Founda- Cheese Inc., Ontario, Albert’s Leap Second: Goat Lady Dairy, North Third: Central Coast Creamery, tion/Spring Brook Farm, Vermont, Buffalo Brie. Carolina, Providence. California, Ewereka. Tarentaise Reserve. C. AMERICAN ORIGINALS Third: Vermont Creamery, Vermont, CT: Teleme — made from cow’s Second: Consider Bardwell Farm, CB: Brick Cheese — made from Coupole. milk Vermont, Rupert Reserve. cow’s milk CJ: Monterey Jack — made from First: Peluso Cheese, California, Third: Schuman Cheese, Wisconsin, First: Widmer’s Cheese Cellars Inc., cow’s milk Peluso Teleme. Yellow Door Creamery Monte. Wisconsin, Washed Rind Brick Cheese. First: Mt. Townsend Creamery, CX: Original Recipe/Open Category DD: Dutch-Style (Gouda, Edam Second: Edelweiss Creamery, Wis- Washington, New Moon. — made from mixed or other milks etc.) — all milks consin, Brick. Second: Maple Leaf Cheesemakers First: Cedar Grove Cheese, Wiscon- First: Maple Leaf Cheesemakers Second: Zimmerman Cheese, Wis- Inc., Wisconsin, Monterey Jack Wheel. sin, Montague. Inc., Wisconsin, Aged Brined Twin consin, Traditional Style Brick. Third: Cabot Creamery Cooperative, Second: Idyll Farms LLC, Michigan, Turn to DUTCH, page 19 a

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

OFFERING INCLUDING A COMPLETE • Pumps & Circulation LINE OF SUPPLIES & PARTS: Systems • Chemicals • CIP & Cleaning Systems • Clothing & Safety Items • Metering, Batching & • Testware & Scientific Items Blending Systems • Paper Goods • Instrumentation • Filtering Medium • Chemical Tanks & Materials • Production Systems • Brushes & Brooms & Equipment • Sanitary Fittings, Valves, • Valves, Fittings, Tubing, Etc. Air Actuated Controls, Etc. • Processing Plant Supplies • Pumps, Pumping The Name You Can Trust Equipment, Parts, And Rely On For Your Supplies/Service Capital Equipment And • Repair/Parts for Systems Investments Gauges, Instrumentation, Gaskets, Valves

SPRAY DRIERS HEAT RECOVERY POWDER COOLING EVAPORATORS

ÇääÊ Ê
* Ê,"
]Ê-1/ Ê{ääÊ BIRMINGHAM, MICHIGAN 48009 P: (248) 644-6868Ê F: (248) 642-1213 [email protected] www.marriottwalker.com R. D. SMITH CO., INC. 2703 Bauer Street | Eau Claire, WI 54701 | (715) 832-3479 (800) 826-7335 | Fax: (715) 832-7456 | Website: www.rdsmithco.com

For more information please visit www.marriottwalker.com For more information please visit www.rdsmithco.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]) August 4, 2017 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

DUTCH Vermont, Lamberton. EE: Mature Cheddar — aged over Continued from page 18 48 months — all milks First: Tillamook County Creamery Grove Gouda. Association, Oregon, Tillamook Vintage Second: Goat Lady Dairy, North White Extra Sharp 4 Year Reserve Carolina, Lindale. Cheddar. Second: Point Reyes Farmstead Second: Parmalat Canada, Ontario, Cheese Co., California, Point Reyes Balderson Heritage Cheddar — 5 year Gouda — 2 Year. Cheddar. Third: Marieke Gouda, Wisconsin, Second: Springside Cheese Corp., Marieke Gouda Aged (9-12 month). Wisconsin, 4 Year Aged Cheddar. DE: Emmental-style with Eye For- Third: Cabot Creamery Cooperative, mation (Swiss, Baby Swiss, Blocks, Vermont, Cabot Old School Cheddar. Wheels) — made from cow’s milk Third: The Artisan Cheese Ex- First: Edelweiss Creamery, Wiscon- change, Wisconsin, Deer Creek 7 Year Photo by Marisa Chioini, MISA ME Photography - www.misamephoto.com Proprietor’s Grand Reserve Specialty sin, Emmental. BEST TIMES TWO — Tarantaise Reserve, entered by Farms for City Kids Foundation/Spring Brook Second: Swiss Valley Farms, Iowa, Cheddar. Farm, Reading, Vermont, received its second American Cheese Society (ACS) Best of Show title at Swiss Block. Turn to CHEDDAR, page 20 a this year’s ACS Judging and Competition. Third: Central Coast Creamery, California, Holey Cow. Third: Fair Oaks Farms, Wisconsin, Sweet Swiss. DG: Open Category — made from goat’s milk First: Laura Chenel’s Chevre, Cali- fornia, Goat Brie. Second: Yellow Springs Farm LLC, Pennsylvania, Goat’s Beard. Third: Idyll Farms LLC, Michigan, Mont Idyll 8-ounce. DS: Open Category — made from sheep’s milk First: Landmark Creamery, Wiscon- sin, Pecora Nocciola. Second: Hook’s Cheese Co. Inc., Wisconsin, Sheep Milk Butterkase. Third: Green Dirt Farm, Missouri, Prairie Tomme. DX: Open Category — made from mixed or other milks First: Crown Finish Caves, Vermont, Goatlet. Second: Green Dirt Farm, Missouri, Aux Arcs. Third: Sartori Co., Wisconsin, Sar- tori Limited Edition Pastorale Blend. E. CHEDDARS EA: Aged Cheddar — aged over 12 and up to 24 months — all milks First: The Artisan Cheese Exchange, Wisconsin, Deer Creek The Stag. Second: Vermont Farmstead Cheese Co., Vermont, Governors Cheddar. Third: Milton Creamery LLC, Iowa, Prairie Breeze. EB: Cheddar wrapped in cloth, linen — aged over 12 months — all milks First: Beecher’s Handmade Cheese, Washington, Flagship Reserve. Second: Cow’s Creamery, Prince Edward Island, Avonlea Clothbound Cheddar — Aged Over 12 Months. Third: Bleu Mont Dairy, Wisconsin, “Reserve” Bandaged Cheddar. Third: Cellars at Jasper Hill, Ver- mont, Cabot Clothbound Cheddar Select. EC: Cheddar — aged up to 12 months — made from cow’s milk First: Cows Creamery, Prince Ed- ward Island, Extra Old Cheddar. Second: Maple Leaf Cheesemak- ers Inc., Wisconsin, English Hollow Cheddar. Third: Cabot Creamery Cooperative, For more information please visit www.greatlakescheese.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® — August 4, 2017 NEWS/BUSINESS

FE: External Blue-molded cheeses CHEDDAR — all milks Continued from page 19 First: Westfi eld Farm, Massachu- setts, Classic Blue Log. EG: Cheddar — aged up to 12 Second: Westfi eld Farm, Massachu- months — made from goat’s sheep’s, setts, Bluebonnet. buffalo’s, mixed or other milk Third: Prodigal Farm, North Caro- DairySpec FT First: Central Coast Creamery, lina, Bearded Lady. Next Generation of Dairy Product Analysis California, Goat Cheddar. FG: Rindless Blue-veined — made Second: Creamery 333, Wisconsin, from goat’s milk Trivium. Second: Hook’s Cheese Co. Inc., Engineered for dairy laboratories and dairy processing facilities that Third: Sierra Nevada Cheese Co., Wisconsin, Barneveld Blue. require highly reliable and accurate instrumentation for the analysis California, Capra Bianca Aged Goat Second: Montchevre-Betin Inc., of a wide range of fluid dairy products. Cheddar. Wisconsin, Chèvre in Blue. EW: Cheddar wrapped in cloth, Third: Firefly Farms, Maryland, • Fat, protein, lactose, total Black & Blue. solids and many more linen — aged up to 12 months — all components milks FK: Blue-veined with a rind or • Powerful software integrates First: Avalanche Cheese Co., Colo- external coating — made from cow’s control, data collection, rado, Avalanche Cheese Co. Hand milk archiving, and reporting Bandaged Goat Cheddar. First: Rogue Creamery, Oregon, • Calibration assistance for Second: Crown Finish Caves, Ver- Organic Caveman Blue Cheese. specific products mont, Bandaged Bismark. Second: Rogue Creamery, Oregon, • Extensive remote diagnostic Third: Bleu Mont Dairy, Wisconsin, Organic Tolman Blue Cheese. and network functionality Bandaged Cheddar. Third: Point Reyes Farmstead • Bentley Instruments, serving EX: Mature Cheddar — aged over Cheese Co., California, Point Reyes the Dairy Industry’s analytical 24 and up to 48 months — all milks Bay Blue. needs for over 30 years First: The Artisan Cheese Exchange, FL: Blue-veined with a rind or Wisconsin, Deer Creek The Imperial external coating — made from goat’s BactoCount IBCm Buck. milk Second: Cabot Creamery Coop- First: Lively Run Dairy, New York, A rapid test for total bacteria and somatic cell counts making it an ideal erative, Vermont, Cabot Vintage Choice Cayuga Blue. and unique solution for any processing plant or laboratory in the quality Second: Avalanche Cheese Co., assessment of milk. Cheddar. Second: Lactalis American Group, Colorado, Avalanche Cheese Co. Mid- • Dual application in a single platform New York, Two Year White Cheddar. night Blue. • Rapid results (1 minute for SCC, 11 minutes for bacteria) Third: Parmalat Canada, Ontario, Third: FireFly Farms, Maryland, • Instrument is pre-calibrated with a universal Balderson Royal Canadian — 2 year. Mountain Top Bleu. calibration equation F. BLUE MOLD CHEESES FM: Blue-veined with a rind or • Real time detection of milk tanker FC: Rindless Blue-veined — made external coating — made from sheep’s contamination before unloading from cow’s milk milk • Improves end product quality and consistency Third: La Moutonniere Inc., Québec, • Fast return on investment First: Simply Artisan Reserve by Litehouse, Idaho, Simply Artisan Bleu De La Moutonniere. Reserve True Gorgonzola. FS: Rindless Blue-veined — made 4004 Peavey Road Second: Simply Artisan Reserve from sheep’s milk Chaska, Minnesota 55318 First: Shepherd’s Way Farms, Min- t. 952 448 7600 by Litehouse, Idaho, Simply Artisan f. 952 368 3355 Reserve Gorgonzola. nesota, Big Woods Blue. Another Choice, A Better Choice [email protected] Third: Hook’s Cheese Co. Inc., Wis- Second: Hook’s Cheese Co. Inc., consin, Traditional Blue. Wisconsin, Little Boy Blue. Third: Old Chatham Sheepherding For more information please visit www.bentleyinstruments.com Creamery LLC, New York, Ewe’s Blue. FX: Rindless Blue-veined — made from mixed or other milks First: Rogue Creamery, Oregon, Echo Mountain Blue Cheese. Second: Old Chatham Sheepherding Creamery LLC, New York, Trinity Blue. Third: Hook’s Cheese Co. Inc., Wis- consin, EWE CALF to be KIDding Blue. FZ: Blue-veined with a rind or external coating — made from mixed or other milks Third: Pennyroyal Farm, California, Boonter’s Blue. G. HISPANIC & PORTUGUESE STYLE CHEESES GA: Ripened, aged over 90 days — all milks First: Haystack Mountain Creamery, Colorado, Gold Hill. Second: The Farm at Doe Run, Pennsylvania, The Creamery Collection Batch #15. Third: Emmi Roth USA, Wisconsin, GranQueso. Third: The Farm at Doe Run, Penn- sylvania, The Creamery Collection Batch #11. For more information please visit www.ivarsoninc.com Turn to HISPANIC, 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]) August 4, 2017 — CHEESE MARKET NEWS® 21 NEWS/BUSINESS

HISPANIC Idaho, Organic Low-Moisture Part- Colorado, Sheep’s Milk Feta. Portneuf, Québec, Brise du matin light. Skim String Cheese. Third: Shepherds Manor Creamery, JR: Light/Lite and Reduced Fat Continued from page 20 HP: Pasta Filata types (Provolone, Maryland, Shepherds Manor Fetina. cheeses — all milks Caciocavallo) — all milks IX: Feta — made from mixed or First: Maple Leaf Cheesemakers GC: Fresh, Unripened — all milks First: Lactalis American Group, other milks Inc., Wisconsin, Reduced Fat Cured First: CannonBelles Cheese, Min- Idaho, Provolone String Cheese. Second: Doe’s and Diva’s Dairy Inc., Gouda. nesota, Queso Fresco. Second: Lactalis American Group, Iowa, Feta. Second: Fromagerie L’Ancêtre Inc., Second: Ochoa’s Queseria, Oregon, Idaho, Mild Provolone. J. LOWFAT/LOW SALT CHEESES Québec, L’Ancêtre Organic Light Me- Don Froylan Queso Panela. Third: Loveras Market, Oklahoma, JL: Fat Free and Lowfat cheeses dium Cheddar. Second: University of Connecticut Caciocavera. — all milks Third: Swiss Valley Farms, Iowa, Department of Animal Science, Con- HY: Fresh Mozzarella — 8-ounce or First: Maple Leaf Cheesemakers Neufchatel 3-pound Loaf. necticut, Queso Blanco. More (Balls or Shapes) — all milks Inc., Wisconsin, Low-Fat Cheddar. K. FLAVORED CHEESES Third: Ochoa’s Queseria, Oregon, First: Liuzzi Cheese, Massachusetts, Second: Klondike Cheese Co., Wis- KA: Fresh Unripened Cheese with Don Froylan Queso Fresco. Filoncino. consin, Odyssey Low Fat Feta. Flavor Added — all milks Third: Rizo-Lopez Foods Inc., Cali- Second: Crave Brothers Farmstead Third: Fromagerie Le Détour, Qué- First: Couet Farm & Fromagerie fornia, Panela. Cheese LLC, Wisconsin, Fresh Moz- bec, La Dame du Lac. LLC, Massachusetts, Fran de Maquis. GM: Cooking Hispanic — Cheeses zarella. Third: La Fromagerie Alexis de Turn to FLAVORED, page 22 a intended to be consumed heated or Third: Maplebrook Farm, Vermont, melted — all milks Handmade Mozzarella. First: Ochoa’s Queseria, Oregon, HZ: Fresh Mozzarella — Under Don Froylan Queso Oaxaca. 8-ounce (Ovalini, Bocconcini, Cilieg- Second: V&V Supremo Foods, Wis- ine sizes — all milks Save now on 3M™ consin, Queso Chihuahua. First: Crave Brothers Farmstead Third: Marquez Brothers Interna- Cheese LLC, Wisconsin, Fresh Mozza- tional Inc., California, Oaxaca. rella-under 8 ounces. Hand & Floor Pads Third: V&V Supremo Foods, Wiscon- Second: Calabro Cheese Corp., Con- We have the products you need from the brand you trust! sin, Queso Del Caribe. necticut, Ovoline. H. ITALIAN TYPE CHEESES Third: Luizzi Cheese, Massachu- HA: Grating types (Aged Asiago, setts, Ovoline. Domestic Parmesan, Grana, Reg- I. FETA CHEESES Offering Scotch-Brite™ Pads, gianito, Sardo; Romano made only IC: Feta — made from cow’s milk Doodlebug™ Pads & Rotary Pads from cow’s or goat’s milk) — all milks First: Parmalat Canada, Ontario, First: Schuman Cheese, Wisconsin, Black Diamond Feta. Order today! Cello Organic Copper Kettle Parmesan. Second: Klondike Cheese Co., Wis- Second: BelGioioso Cheese Inc., consin, Odyssey Feta. SALE PRICING ENDS AUGUST 15! Wisconsin, BelGioioso Parmesan. Third: Brazos Valley Cheese, Texas, Feta. Third: Schuman Cheese, Wisconsin, IG: Feta — made from goat’s milk Cello Artisan Parmesan Cheese. First: Briar Rose Creamery, Oregon, HB: Burrata — Fresh Mozzarella Goat Milk Feta. encasing a distinctly separate, softer Second: Sierra Nevada Cheese Co., curd and cream or other soft cheese California, Bella Capra Goat Feta. core — all milks Third: Pure Luck Farm and Dairy, First: Liuzzi Cheese, Massachusetts, Texas, Feta. Burrata. IS: Feta — made from sheep’s milk Second: Maplebrook Farm, Vermont, First: Tucker Family Farm, Montana, 1-800-826-8302 • nelsonjameson.com Burrata. Feta. Third: Buf Creamery LLC, Colombia, Second: Fruition Farms Creamery, For more information please visit www.nelsonjameson.com Buf Burrata. Third: Calabro Cheese Corp., Con- necticut, Burrata. Third: Toscana Cheese Co., New Jersey, Burrata. HD: Traditional Regional Italian CHEESE Cheeses — all milks • Swiss First: Caputo Brothers Creamery, • Muenster Pennsylvania, Ricotta Salata Vecchio. Second: Schuman Cheese, Wiscon- • Cheddar & Colby sin, Cello Fontal. • Monterey & Third: Maple Leaf Cheesemakers Mozzarella Inc., Wisconsin, Aged Fontina. • Provolone Third: Parish Hill Creamery, Ver- mont, Reverie. MILK Third: Schuman Cheese, Wisconsin, • UHT Milk Cello Asiago. • UHT FAQ Third: Southwest Cheese LLC, New Mexico, Fresh Asiago. HM: Mozzarella types (Brick, BUTTER Scamorza, String cheese) — all milks First: Saputo Dairy Products Canada G.P., Québec, Chef Collection Mozza- rellissima. Gossner Foods Second: Ferndale Farmstead 1051 North 1000 West | Logan, UT 84321 Cheese, Washington, Scamorza. 435.713.6100 | 800.944.0454 Third: Lactalis American Group, www.gossner.com Idaho, Whole-Milk Low-Moisture Moz- zarella Cheese. Third: Lactalis American Group, For more information please visit www.gossner.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]) 22 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

FLAVORED Third: Bellwether Farms, California, KG: Hispanic-Style with Flavor First: BelGioioso Cheese Inc., Blackstone. Added — all milks Wisconsin, La Bottega di BelGioioso Continued from page 21 KD: International-Style with Fla- First: V&V Supremo Foods, Wiscon- Artigiano Aged Balsamic & Cipolline vor Added — all milks sin, Queso Chihuahua with Jalapeno Onion. Second: Clock Shadow Creamery, First: Oakdale Cheese & Specialties, Peppers. Second: Schuman Cheese, Wiscon- Wisconsin, Quark with SA Braai California, Cumin Gouda. Second: Ochoa’s Queseria, Oregon, sin, Yellow Door Creamery Tuscan Herb Chutney. Second: Edelweiss Creamery, Wis- Don Froylan Queso Botanero Cilantro Rubbed Fontal. Third: Face Rock Creamery, Oregon, consin, Pepper Muenster. y Jalapeno. Third: BelGioioso Cheese Inc., Apricot Honey Fromage Blanc. Third: Marieke Gouda, Wisconsin, Third: Mozzarella Co., Texas, Meno- Wisconsin, La Bottega di BelGioioso KB: Soft-Ripened with Flavor Marieke Gouda Onion Garlic. nina Pimiento. Artigiano Vino Rosso. Added — all milks KE: Cheddar with Flavor Added Third: University of Connecticut KL: Cheese Curds with Flavor First: Old Europe Cheese Inc., — all milks Department of Animal Science Cream- Added — all milks Michigan, 3-kilogram Brie with Herbs. First: Saputo Specialty Cheese, ery, Connecticut, Green Chile Queso First: WW Homestead Dairy, Iowa, Second: Cowgirl Creamery, Califor- Wisconsin, Great Midwest Salsa Fresca Blanco. Chipotle Morita White Cheddar Cheese nia, Pierce Point. Cheddar. KI: Feta with Flavor Added — all Curds. Second: Lactalis American Group, Second: Beecher’s Handmade Cheese, milks Second: WW Homestead Dairy, Iowa, New York, President Brie Garlic and Washington, Marco Polo Reserve. First: Klondike Cheese Co., Wiscon- Jalapeno Ranch White Cheddar Cheese Herbs Torte. Second: Face Rock Creamery, sin, Odyssey Peppercorn Feta. Curds. Third: Marin French Cheese Co., Oregon, Peppercorn Harvest Reserve Second: Saputo Specialty Cheese, Third: Jisa Farmstead Cheese, California, Petite Jalapeno. Clothbound Cheddar. Wisconsin, Nikos Tomato Basil Feta Nebraska, California Garlic Pepper Third: Old Europe Cheese Inc., Third: High Country Creamery, Cheese. Nuggets. Michigan, 3-kilogram Brie with Black Maryland, The Rev. Third: Klondike Cheese Co., Wis- KM: Monterey Jack with Flavor and Green Peppercorns. KF: Farmstead Cheese with Flavor consin, Odyssey Tomato & Basil Feta. Added — all milks KC: Open Category — Cheeses Added — all milks Third: Klondike Cheese Co., Wis- First: Maple Leaf Cheesemakers with Flavor Added — all milks and First: Ruggles Hill Creamery, Mas- consin, Odyssey Mediterranean Feta. Inc., Wisconsin, Jalapeno Jack. mixed milks sachusetts, Claire’s Mandell Hill. Third: Saputo Specialty Cheese, Second: Ellsworth Cooperative First: Arena Cheese Inc., Wisconsin, Second: Ludwig Farmstead Cream- Wisconsin, Nikos Mediterranean Feta Creamery, Comstock Division, Wiscon- Pimento Colby. ery, Illinois, Jake’s Wheel Special Herb. Cheese. sin, Hot Pepper Jack. Second: Calabro Cheese Corp., Con- Third: Fairy Tale Farm, Vermont, KJ: Reduced Fat Cheese with Third: Cabot Creamery Cooperative, necticut, Rotolini Gold (Prosciutto). Barbegazi. Flavor Added — all milks Vermont, Cabot Pepper Jack. First: Renard’s Rosewood Dairy Inc., Third: Ellsworth Cooperative Wisconsin, Pesto Farmers Cheese. Creamery, Comstock Division, Wiscon- Second: Cabot Creamery Coopera- sin, Ghost Pepper Jack. tive, Vermont, Cabot Jalapeno Light Third: Tillamook County Creamery Cheddar. Association, Oregon, Tillamook Pep- Second: Klondike Cheese Co., Wis- per Jack. Equipment consin, Odyssey Reduced Fat Tomato KN: Fresh Goat Cheese with Flavor THE LEADER IN ITS CLASS & Basil Feta. Added Second: Klondike Cheese Co., First: Cypress Grove, California, Service Wisconsin, Odyssey Reduced Fat Pep- Purple Haze. Equipment percorn Feta. Second: Westfi eld Farm, Massachu- Parts Third: Klondike Cheese Co., Wiscon- setts, Chocolate Capri. sin, Reduced Fat Mediterranean Feta. Third: Cypress Grove, California, Remanufactured centrifuge solutions for Alfa Laval, KK: Rubbed-Rind Cheese with Sgt. Pepper. Tetra Pak, Westfalia and more added fl avor ingredients rubbed or Third: Goat Lady Dairy, North Caro- applied on the exterior surface of the lina, Fig & Honey Chevre Log. Rotosieve fine savers cheese only — all milks Turn to GOAT, page 23 a Direct drive conversions Rental bowls and test skid systems SELLING YOUR DAIRY Automation packages BUSINESS IS OUR BUSINESS

Creative Business Services understands the dairy industry. We have sold many Learn why dairy and cheese companies throughout Wisconsin and the Country. We remanufactured maintain a long list of qualified buyers and sellers who are actively looking to solutions from Separators, Inc. purchase or sell dairy companies. In fact, we have many great offerings to share are a top-quality choice. with you. Allow us to help you find just the right match for you. For more information contact: Bob Wolter: 312.576.1881 [email protected] (800) 233-9022 www.separatorsinc.com 319 N. Broadway, Green Bay, WI 54303 o: 920.432.1166 y 800.366.5169 f: 920.432.5456 www.cbs-global.com Bob Wolter Dairy Industry Transaction Specialists serving the U.S. since 1979

For more information please visit www.separatorsinc.com For more information please visit www.cbs-global.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]) August 4, 2017 — CHEESE MARKET NEWS® 23 NEWS/BUSINESS

GOAT KS: Cold Pack Cheese and Spreads tory. Cheese LLC, Ohio, Charloe. with Flavor Added — all milks LG: Open Category — made from Second: Cato Corner Farm LLC, Continued from page 22 First: Lactalis American Group, goat’s milk Connecticut, Womanchego. Wisconsin, Rondelé Organic Garlic & First: Rivers Edge Chevre LLC, Or- Second: Meadow Creek Dairy, Vir- Third: Skamokawa Farmstead Herbs Spreadable Cheese. egon, Rivers Edge Chevre Up in Smoke. ginia, Grayson. Creamery, Washington, Pistachio Rose- Second: Key Ingredient Market, Wis- Second: Boston Post Dairy LLC, Second: Vermont Farmstead Cheese mary Lime Chevre. consin, Key Ingredient Market Truffl e Vermont, Smoking Goud. Co., Vermont, Lille Coulommiers Bebe. KO: Sheep Cheese with Flavor Parmesan White Cheddar Spread. Third: Westfi eld Farm, Massachu- Third: Ferndale Farmstead Cheese, Added Third: Key Ingredient Market, setts, Smoked Capri. Washington, Caciotta. First: Murray’s Cheese, New York, Wisconsin, Key Ingredient Market LM: Smoked Italian Styles (Mozza- Third: Point Reyes Farmstead Hudson Flower. Champagne Cheddar Spread. rella, Scamorza, Bocconcini, Ovalini, Cheese Co., California, Point Reyes Second: Landmark Creamery, Wis- Third: Red Clay Gourmet, North etc.) — all milks Baby Toma. consin, Everything Bagel Brebis. Carolina, Hickory Smoked Cheddar First: Loveras Market, Oklahoma, ME: Aged 60 days or more — less Third: Dayspring Dairy LLC, Ala- Pimiento Cheese. Braided Caciocavera/Hickory Smoked. than 39-percent moisture — made bama, Truffl e Fresca. KV: Yogurt and Cultured Products Second: Loveras Market, Oklahoma, from cow’s milk Third: Landmark Creamery, Wiscon- with Flavor Added (Drinkable, pour- Hickory Smoked Caciocavera. First: The Farm at Doe Run, Penn- sin, Savory Brebis. able, smoothie, etc.) — all milks Third: Rumiano Cheese Co., Cali- sylvania, St. Malachi. KQ: Yogurt and Cultured Products First: Yodelay Yogurt, Wisconsin, fornia, Organic Smoked Mozzarella. Second: The Farm at Doe Run, Penn- with Flavor Added (Set yogurts, Raspberry Yogurt. M. FARMSTEAD CHEESES sylvania, St. Malachi Reserve. Greek-style, dips, etc.) — all milks Second: Marquez Brothers Interna- MA: Aged less than 60 days — all Third: P A Bowen Farmstead, Mary- First: Old Chatham Sheepherding tional Inc., California, Peach Drinkable milks land, Chesapeake Cheddar Reserve. Creamery LLC, New York, Sheep’s Milk Yogurt. Second: Ferndale Farmstead MG: Aged 60 days or more — made Yogurt - Mission Fig. Second: Marquez Brothers Interna- Cheese, Washington, Asiago Pressa. from goat’s milk Second: Old Chatham Sheepherding tional Inc., California, Prune Smoothie. Third: Prairie Fruits Farm & Cream- First: Ruggles Hill Creamery, Mas- Creamery LLC, New York, Sheep’s Milk Third: Marquez Brothers Inter- ery, Illinois, Black Goat. sachusetts, Greta’s Fair Haven. Yogurt - Vanilla Bean. national Inc., California, Strawberry Third: The Gray Barn and Farm, Second: Goat Rodeo Farm & Dairy, Third: Old Chatham Sheepherding Drinkable Yogurt. Massachusetts, Prufrock. Pennsylvania, Hootenanny. Creamery LLC, New York, Sheep’s Milk L. SMOKED CHEESES MC: Aged 60 days or more — Third: LaClare Farms Special- Yogurt - Blueberry. LC: Open Category — made from 39-percent or higher moisture — made ties LLC, Wisconsin, LaClare Farms Third: Old Chatham Sheepherding cow’s milk from cow’s milk Evalon. Creamery LLC, New York, Sheep’s Milk First: Marieke Gouda, Wisconsin, First: Point Reyes Farmstead Cheese MS: Aged 60 days or more — made Yogurt - American Cherry. Marieke Gouda Smoked. Co., California, Point Reyes Toma. from sheep’s milk KR: Butter with Flavor Added Second: Maple Leaf Cheesemakers Inc., Second: Canal Junction Farmstead Turn to FARMSTEAD, page 24 a — all milks Wisconsin, Smoked Traditional Gouda. First: Minerva Dairy, Ohio, Smoked Third: Fair Oaks Farms, Wisconsin, Maplewood Amish Roll Butter. Smoked Gouda. Second: Shatto Milk Co., Missouri, Third: Maple Leaf Cheesemakers Garlic Butter. Inc., Wisconsin, Smoked Fontina. GOOD NEWS… Third: Cherry Valley Dairy, Washing- LD: Smoked Cheddars — all milks ton, Coffee Butter. First: Cows Creamery, Prince Ed- CHEESE INDUSTRY Third: Epicurean Butter, Colorado, ward Island, Cows Creamery Appletree (ITALIAN, AMERICAN Organic Roasted Garlic Herb Butter. Smoked Cheddar — 23 months. (International Media And Cultures) Third: Parmalat Canada, Ontario, Second: Fromagerie L’Ancêtre Inc., AND HISPANIC) Lactantia Garlic Butter. Québec, L’Ancêtre Organic Le Boucané IMAC PRODUCTS ARE BETTER POSITIONED TO CONTROL OR Third: Vermont Creamery, Vermont, Bio. PREVENT PATHOGENS LIKE LISTERIA AND SALMONELLA. Culture Butter blended with Sea Salt IMAC products safeguard every aspect of cheese processing . . . right from milk Third: Beehive Cheese Co. LLC, in milk silo to cheese making and finally to shredding. and Maple. Utah, Apple Walnut Smoked Promon- • IMAC Functional Cultures: Milk Silo Culture — Widely popular to inoculate raw milk to reduce pathogens (Listeria & Salmonella) and psychrotrophs. Brine Guard — To reduce the yeast, molds, coliforms and pathogens in Brine. AP Culture — Widely popular in Hispanic cheeses to retard the pathogenic bacteria (Listeria). MJF Culture — The most popular culture used as an Proven adjunct Direct Set Culture to reduce browning on Mozzarella cheese on pizza. • IMAC is the leader and strongly believes and proved that the use of We Make Technology Bulk Starters (both primary and secondary) curtail pathogens (a serious Since 1960 problem due to zero tolerance) and costly product defects due to the presence of bacteriocins and other pathogens inhibiting compounds. Bulk Starters also improve cheese yields and customer desired cheese functionalities. • Direct Protein Analysis • IMAC Anti-Caking agent products (made with either individual Readout (%) ingredients or combinations of Potato Starch, Corn Starch, Flour, Cellulose, etc.) • High Correlation are produced with zero allergens (hypoallerginized) and contaminants using our with Kjeldahl, proprietary Enzyme-Nano Spray drying technology. IMAC produces white, Practical! Considering the recent Combustion 99+% off-white and colored Anti-Caking agents. awareness on cellulose (wood pulp), we have cellulose-free, Ideal for: Cheese, Milk, • Quick & Easy spray-dried Anti-Caking agents. Whey, Yogurt, Permeates, Operation IMAC will soon start practical, cheese technology classes at the most beautiful • Affordable Denver, Colorado (our IMAC corporate headquarters) for executives, administrators, Powders, Soy, Wastewater managers, supervisors, production — QA — R&D — laboratory personnel, marketing • Precise, Accurate and pizza industry personnel. Satisfaction with money-back guarantee. and so much more! and Reproducible Please inquire for details. • Customized to Your “Servicing the Globe” • RETAIL • FOODSERVICE • INDUSTRIAL with quality scientific Needs & Budget equipment and backed • Applicable to by our knowledgeable Cheese, Dairy & and skilled personnel at Many Commodities UDY Corporation. WORLD HEADQUARTERS 1280 S. Parker Rd., Ste. #203 • Denver, CO 80231 (800) 783-4615 or (303) 337-4028 ext. 112 • Fax: {303) 337-5140 UDY Corporation Dr. Reddy’s cell: 303-944-5215 V.R. Mantha’s cell: 303-994-2820 201 Rome Ct., Ft. Collins, CO 80524 Email:[email protected] PH: 970.482.2060 | FAX: 970.482.2067 Web: www.askimac.com EMAIL: bill@udyonecom WEB: www.udyone.com PIONEERS IN DAIRY, FOOD & BIO TECHNOLOGY

For more information please visit www.udyone.com For more information please visit www.askimac.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]) 24 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

Edible Art

DENVER — Lilith Spencer from Cheesemongers of Santa Fe, New Mexico, and Jordan Edwards from Pastoral Artisan Cheese, Bread & Wine, Chicago, teamed up to create the winning Cheddar sculpture at the Cheese Carving Contest, sponsored by Whole Foods Market, during last week’s American Cheese Society (ACS) conference in Denver. Teams were provided with 40-pound blocks of cheese and carving tools to interpret the ACS 2017 “Cheese with Altitude” theme in their cheese block. Carvings were displayed at the July 29 Festival of Cheese, and the winning team received registrations for next year’s ACS conference along with a $500 Southwest gift card. CMN For more information please visit www.hadencustance.com FARMSTEAD Innovation, Dedication, and Continued from page 23

Integrity Every Step of the Way! First: Shepherd’s Way Farms, Min- nesota, Friesago. Our winning combination of experience, technology, and state-of-the-art Second: Lark’s Meadow Farms LLC, equipment will take your business to a higher level in the domestic or international marketplace. Idaho, Dulcinea Reserve. Third: Tucker Family Farm, Mon- • Over 30 Years of Experience • Value-Added Services tana, Brontide. • Efficient and Cost Effective MX: Aged 60 days or more — made from mixed or other milks MSS Equipment & Services: First: The Farm at Doe Run, Penn- • Membranes (RO, UF, NF, MF) • Fabrication sylvania, The Creamery Collection • Engineering • Pilot Testing • Field Installation Batch #13. • Project Management • Membrane Testing • Replacement Parts Second: Pennyroyal Farm, Califor- • Process Design • Feasibility Studies • Troubleshooting • Automation • Consulting • Technical Seminars nia, Boont Corners 2 Month. • Systems Integration • Comprehensive Plant Surveys Third: Fuzzy Udder Creamery, • Control Upgrades Maine, Windswept. N. GOAT’S MILK CHEESES NO: Fresh Rindless Goat’s Milk Cheese Aged 0 to 30 days (black ash coating permitted) First: Laura Chenel’s Chevre, Cali- fornia, Original Medallion. P. O. Box 998 • 1430 Second Street North • Wisconsin Rapids, WI 54495 Second: Montchevre-Betin Inc., (715) 421-2333 • Fax (715) 423-6181 Email: [email protected] • Web: www.mssincorporated.com Wisconsin, Coeur de Chevre, Organic Fresh Goat Cheese Natural. For more information please visit www.mssincorporated.com Turn to FRESH, page 25 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]) August 4, 2017 — CHEESE MARKET NEWS® 25 NEWS/BUSINESS

FRESH Third: Sartori Co., Wisconsin, Sar- Third: Yellow Springs Farm LLC, Milk Yogurt - plain. tori Reserve Merlot BellaVitano. Pennsylvania, Red Leaf. QF: Crème Fraiche and Sour Cream Continued from page 24 PG: Cheeses Marinated in Liquids PS: Cheeses Marinated in Liquids Products — made from cow’s milk and Ingredients — made from goat’s and Ingredients — made from sheep’s First: Vermont Creamery, Vermont, Third: Country Winds Creamery, milk milk Crème Fraîche. Michigan, Fresh Chevre. First: CHEVOO, California, CHEV- Second: Dayspring Dairy LLC, Ala- Second: Klondike Cheese Co., Wis- Third: Montchevre-Betin Inc., Wis- OO: Aleppo-Urfa Chili & Lemon. bama, Tomato Basil Feta. consin, Odyssey Greek Sour Cream (Old consin, Fresh Goat Cheese. Second: CHEVOO, California, CHEV- Q. CULTURED MILK AND CREAM World Style). Third: Montchevre-Betin Inc., Wis- OO: California Dill Pollen & Garlic. PRODUCTS Third: Cabot Creamery Cooperative, consin, Fresh Goat Cheese Natural. Second: Dancing Goats Dairy, Mas- QD: Yogurts — Plain with No Ad- Vermont, Cabot Sour Cream. NS: Fresh Goat’s Milk Cheese Aged sachusetts, Marinated Chèvre. ditional Ingredients — made from Third: Klondike Cheese Co., Wiscon- 0 to 30 days (hand-shaped, formed Second: Laura Chenel’s Chevre, goat’s milk sin, Odyssey Greek Sour Cream. or molded into pyramid, disc, drum, California, Spicy marinated Cabecou First: Sierra Nevada Cheese Co., QK: Kefi r, Drinkable Yogurt, But- crottin, basket or other shape) with Jalapeño 3.5 pounds. California, Capretta Low Fat Goat termilk and Other Drinkable Cultured First: Idyll Farms Inc., Michigan, Second: Laura Chenel’s Chevre, Yogurt. Products — all milks Idyll Gris 3 pound. California, Cabecou marinated in Second: Sierra Nevada Cheese Co., First: Sierra Nevada Cheese Co., Second: Ruggles Hill Creamery, Mas- Herbs 3.5 pounds. California, Capretta Greek Goat Yogurt. California, Graziers Grass Fed Kefi r sachusetts, Meg’s Big Sunshine. Third: CHEVOO, California, CHEV- Third: LaClare Farms Specialties - Plain. Third: Ruggles Hill Creamery, Mas- OO: Smoked Sea Salt & Rosemary. LLC, Wisconsin, LaClare Farms Goat Turn to KEFIR, page 26 a sachusetts, Ellie’s Cloudy Down. NT: Goat’s Milk Cheese Aged 31 to 60 days First: Yellow Springs Farms LLC, Pennsylvania, Black Diamond. Second: La Fromagerie Alexis de Portneuf, Québec, Le Cendrillon. Third: Briar Rose Creamery, Oregon, Lorelei. NU: Goat’s Milk Cheese Aged Over 60 days First: Haystack Mountain Creamery, Colorado, Queso de Mano. Second: Ruggles Hill Creamery, Mas- sachusetts, Ode to Joy. Third: Sartori Co., Wisconsin, Sar- tori Limited Edition Extra-Aged Goat. O. SHEEP’S MILK CHEESES OO: Fresh Rindless Sheep’s Milk Cheese Aged 0 to 30 days First: Landmark Creamery, Wiscon- sin, Petit Nuage. Second: Green Dirt Farm, Missouri, Fresh Plain. Third: Blackberry Farm, Tennessee, Brebis. WAG is your custom sourcing specialist for procuring OT: Sheep’s Milk Cheese Aged 31 4XDOLW\&KHGGDU&KHHVHWRPHHW\RXUVSHFLÀFQHHGV to 60 days Our 17 years in business and our 154 years of combined First: Green Dirt Farm, Missouri, experience in the food industry guarantees hands-on Woolly Rind. H[SHULHQFHWRJHWWKHMREGRQHULJKWWKHÀUVWWLPH:HSXW Second: Old Chatham Sheepherding RXUFXVWRPHUVÀUVWVRWKDW\RXUQHHGVDUHPHWRQWLPH Creamery LLC, New York, Kinderhook DQGEHORZEXGJHW Creek. Third: Green Dirt Farm, Missouri, We Are Your Cheese House For Bringing Dirt Lover. OU: Sheep’s Milk Cheese Aged Consistent and Repeated Sales! Over 60 days First: Shepherds Manor Creamery, Aging Cheddar Programs: 40# White & Colored; 640# Colored Maryland, Shepherds Manor Tomae. • Flavor & Functionality Profiling – Mild, Medium, Sharp, Second: Fromagerie Nouvelle X-Sharp & Beyond France, Québec, Zacharie Cloutier. • Monitored Set Aside Programs – 40# & 640# Cheddar Third: Tucker Family Farm, Idaho, Harbinger. Cheddar Spot Sales: Fresh to 12 Years Old P. MARINATED CHEESES • Grading – FIVE Licensed Wisconsin Cheese Graders; PC: Cheeses Marinated in Liquids 2nd & 3rd Generations and Ingredients — made from cow’s milk • LTL & Full Truck Load Capabilities First: Brush Creek Creamery, Idaho, • Warehousing & Financing Available Throughout Wisconsin Marinated Labneh. Second: BelGioioso Cheese Inc., New York, BelGioioso Hand Braided Fresh Mozzarella Pesto Marinade. Second: The Artisan Cheese Ex- change, Wisconsin, Deer Creek The Moon Rabbit. 3051 Progress Way, Suite 206 • Kaukauna, WI 54130 • PH: 920.759.1534 • Fax: 920.759.1529 Second: The Farm at Doe Run, Penn- Ken Neumeier, [email protected] • Kate Neumeier Clarke, [email protected] sylvania, Bathed in Victory. Visit us on the web at www.wagcheese.com. Third: Sartori Co., Wisconsin, Sar- tori Reserve Balsamic BellaVitano. For more information please visit www.wagcheese.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]) 26 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

KEFIR QY: Yogurts — plain with No Ad- RO: Unsalted Butter with or without Third: Murray’s Cheese, Vermont, ditional Ingredients — made from cultures — made from cow’s milk Project X. Continued from page 25 cow’s milk First: Vermont Creamery, Vermont, TG: Open Category — Washed Rind First: Redwood Hill Farm & Cream- Cultured Butter Unsalted. Cheeses Aged more than 60 days — up Second: Redwood Hill Farm & Cream- ery, California, Green Valley Organics Second: Cherry Valley Dairy, Washing- to 42 percent moisture — made from ery, California, Redwood Hill Farm Goat Lactose Free Yogurt. ton, Unsalted Cultured Butter. goat’s milk Milk Kefi r. Second: Narragansett Creamery, Second: CROPP Cooperative/Organic First: Central Coast Creamery, Cali- Third: Karoun Dairies Inc., Califor- Rhode Island, Whole Milk Plain Yogurt. Valley, Wisconsin, Organic Valley Euro- fornia, DreamWeaver. nia, Drinkable Kefi r. Second: Snowville Creamery LLC, pean Style Cultured Butter, Unsalted. First: Upper Canada Cheese Co., QL: Labneh, Greek Style Yogurt and Ohio, Plain 2-percent Yogurt. Third: Sierra Nevada Cheese Co., Ontario, Nosey Goat. Other Strained Cultured Products — Third: Laura Chenel’s Chevre/Saint California, Graziers Grass Fed Vat Second: Baetje Farms LLC, Missouri, all milks Benoit Creamery, California, Organic Cultured Euro-Style Butter - Unsalted. Fleur de la Vallee. First: Klondike Cheese Co., Wiscon- Jersey cow milk yogurt. S. CHEESE SPREADS Second: Consider Bardwell Farm, sin, Odyssey 2-percent Greek Yogurt. R. BUTTERS SC: Open Category Cold Pack Style Vermont, Slyboro. Second: Klondike Cheese Co., Wiscon- RC: Salted Butter with or without — all milks Third: Firefly Farms, Maryland, sin, Odyssey Greek Yogurt Old World Style. cultures — made form cow’s milk First: Widmer’s Cheese Cellars Inc., Cabra La Mancha. Third: Klondike Cheese Co., Wiscon- First: CROPP Cooperative/Organic Wisconsin, Traditional Washed Rind Third: Haystack Mountain Creamery, sin, Odyssey Greek Yogurt Traditional. Valley, Wisconsin, Organic Valley Salted Brick Cold Pack. Colorado, Sunlight. QS: Yogurts — plain with No Ad- Butter. Second: Saputo Specialty Cheese, TR: Raclette-style — Aged over 45 ditional Ingredients — made from Second: Cabot Creamery Coopera- Wisconsin, Black Creek Sharp Cheddar days — all milks sheep’s milk tive, Massachusetts, Cabot Salted Butter. Cheese Cold Pack. First: Farms for City Kids Foundation/ First: Bellwether Farms, California, Third: Parmalat Canada, Ontario, Third: Montchevre-Betin Inc., Wis- Spring Brook Farm, Vermont, Reading. Plain Sheep Yogurt. Lactantia Premium Cultured salted consin, Oh-La-La! Fresh Spreadable Second: Nicasio Valley Cheese Co., Second: Old Chatham Sheepherding butter. Goat Cheese. California, San Geronimo. Creamery LLC, New York, Sheep’s Milk Third: Rumiano Cheese Co., Califor- Third: Pine River Pre-Pack Inc., Third: Schuman Cheese, Wisconsin, Yogurt - Plain. nia, Organic Salted Butter. Wisconsin, Chunky Bleu Cold Pack Yellow Door Creamery Valis. Third: Fromagerie Nouvelle France, RM: Butter with or without cultures Cheese Food. TS: Open Category — Washed Rind Québec, Yogourt de brebis Nature/plain. — made from goat’s milk T. WASHED RIND CHEESES Cheeses Aged more than 60 days — up QX: Yogurts — plain with No Ad- First: Mt. Sterling Cheese Co-op, TB: Soft-Ripened Washed Rind — to 42 percent moisture — made from ditional Ingredients — made from Wisconsin, Whey Cream Butter. high moisture over 42 percent — all sheep’s milk mixed or other milks Second: Trickling Springs Creamery, milks First: Cedar Grove Cheese, Wiscon- Second: Annabella, Colombia, Bufala Pennsylvania, Trickling Springs Farm- First: Murray’s Cheese, Vermont, sin, Cestino Pecora. Yogurt, Plain. Friend Goat Butter, unsalted. Greensward. Second: Lark’s Meadow Farms LLC, Second: Winding Road Artisan Idaho, Alto Valle. Cheese, Alberta, RDB. Third: Landmark Creamery, Wiscon- Third: Haystack Mountain Creamery, sin, Anabasque. Our Expertise in World Dairy Colorado, Funkmeister. TX: Open Category — Washed Rind Markets Makes MCT Your Global Third: Mt. Townsend Creamery, Cheeses Aged more than 60 days — up Washington, Off Kilter. to 42 percent moisture — made from Partner for Successful Results TC: Open Category — Washed Rind mixed or other milks SOURCING AND LOGISTIC Cheeses Aged more than 60 days — up First: Atalanta Corp./Mariposa Dairy, SERVICES to 42 percent moisture — made from Ontario, Lenberg Farms Classic Reserve cow’s milk by Celebrity, Zoey. Could you use assistance in First: Emmi Roth USA, Wisconsin, Second: Boston Post Dairy LLC, managing your supply chain? Organic Grand Cru Reserve. Vermont, Gisele.

SPECIALIZED FORMULATIONS We have expanded our team to Second: Cellars at Jasper Hill, Ver- Third: Tomales Farmstead Creamery, bring you unprecedented expertise mont, Alpha Tolman. California, Atika. CMN and knowledge in today’s complex world markets. • Sourcing and Logistic Services LEADING SINGLE SOURCE • Specialized Formulations From the Brine or DAIRY SUPPLIER • Leading Single Source Dairy Supplier • Aging Programs Tower to the Pallet • Hedging Services Automation Solutions • Unparalleled Services UNPARALLELED SERVICES • Expertise in the Global Dairy Market Robotic Cells • Export Services Vision Systems Engineering & Design Services

EXPERTISE IN THE GLOBAL MCT Dairies is the leading DAIRY MARKET supplier of cheese and 640 lb. Cheese Box Stacker GDLU\LQJUHGLHQWVRɣHULQJ ‡Proven Reapplication Technology innovative solutions ‡Eliminates Safety/Ergonomic Issues throughout the world. ‡Built to Last — Minimizes Downtime ‡Increases Your Productivity (1.5 Boxes Per Minute) ‡Designed Within Your Budget

Contact Us! A great place to work with people Phone: 973.258.9600 or 877.258.9600 committed to excellence, creating positive Phone: 920-662-1682 Email: [email protected] memorable experiences by providing Toll Free: 877-ZEPNICK Web: www.mctdairies.com “Personalized Automation Solutions.” [email protected]

For more information please visit www.mctdairies.com For more information please visit www.zepnick.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]) August 4, 2017 — CHEESE MARKET NEWS® 27 PEOPLE

USDA reorganization continues as President Trump, Secretary Perdue announce more posts WASHINGTON — President Trump undersecretary for trade and foreign ence and leadership skills of Stephen George H.W. Bush. recently announced several nomina- agriculture affairs at the Department Censky will only enhance our efforts,” Pamela G. Bailey, president and tions for positions at USDA as part of of Agriculture. Now three years later, I Perdue says. “He will bring enthusiasm CEO of the Grocery Manufacturers the agency’s reorganization announced could not have imagined a better candi- and a dedication to this country, which Association, says Censky has been a earlier this year as well as new positions date to take on this challenge than Ted will be great assets to USDA’s custom- strong supporter and vocal advocate created under the 2014 Farm Bill. McKinney,” Dykes says. “I have known ers. I am extremely pleased with the throughout his career for agricultural Trump has nominated Ted McKinney and worked extensively with Ted for the nomination for this key position and biotechnology, expanding trade and as undersecretary for trade and foreign better part of 20 years and am sure that am hopeful that the Senate will take it increased funding for agriculture agricultural affairs at USDA, and Sam he will defi ne this important position up in short order.” research. Clovis as USDA undersecretary for re- for our agriculture industry.” Censky currently is CEO of the Amer- “Americans enjoy the safest and search, education and economics. The Dykes says McKinney has a thorough ican Soybean Association. If confi rmed, most affordable food in the world, and positions require Senate confi rmation. understanding of modern agriculture, he will be responsible for running the Secretary Perdue is assembling an all- U.S. Agriculture Secretary Sonny its complexity and its implications for day-to-day operations of USDA and star team that will protect and preserve Perdue says McKinney’s longstanding trade. overseeing implementation of policies the public’s longstanding confi dence in background in agriculture, economic “We also welcome the nomination set by the Trump administration and the food and beverage products Ameri- development and global issues will make of Dr. Sam Clovis as undersecretary for Congress, including the next farm bill. cans consume every day,” Bailey says. him an “unapologetic advocate” for U.S. research, education and economics,” he IDFA recently joined more than 100 Meanwhile, Perdue recently named products in the global marketplace. adds. “We’re pleased to see Secretary food and agriculture trade associations three individuals to take on leadership Meanwhile, Perdue says Clovis has Perdue building a strong team to help and companies working through the roles within USDA’s Food, Nutrition and become a “trusted advisor and steady continue his very early and impres- broad-based U.S. Food and Agriculture Consumer Services (FNCS). hand as we continue to work for the sive accomplishments to support U.S. Dialogue for Trade to endorse Censky’s Brandon Lipps will serve as admin- people of agriculture. agriculture.” nomination. In a letter to the leaders of istrator of USDA’s Food and Nutrition “He looks at every problem with a Trump also recently nominated the Senate Ag Committee, the groups Service (FNS) as well as acting deputy critical eye, relying on sound science Stephen Censky as Deputy Secretary say Censky is highly qualifi ed for the po- undersecretary of FNCS until the Senate and data, and will be the facilitator and of Agriculture at USDA, a position that sition and call for speedy confi rmation. confi rms a permanent presidentially- integrator we need,” he adds. also requires Senate confi rmation. The Dykes adds Censky is a “great choice” appointed nominee. The announcements were praised by announcement also was praised by for the position, noting he is well versed In addition, Maggie Lyons will serve Michael Dykes, president and CEO of Perdue and various dairy stakeholders. in the issues of modern food and agri- as chief of staff and senior advisor to the the International Dairy Foods Associa- “Our work has only just begun in culture production and has leadership undersecretary, while Kailee Tkacz will tion (IDFA). delivering results for the people of experience at USDA having served serve as policy advisor. “The 2014 Farm Bill established an American agriculture, and the experi- under Presidents Ronald Reagan and Turn to USDA, page 28 a

A&B Process SystemsDEXVLQHVVXQLWRI -%7&RUSRUDWLRQ designs, fabricates & installs the finest Process Systems available! ON TIME & IN BUDGET We are located in the heart of Dairyland having decades of experience serving the dairy industry. We inspect, & test our products and components to precise standards using the latest technology in our Hygienic & A.S.M.E. Certified facilities.

Products: (not limited to) Clean-in-Place (CIP) Mix Tanks ™ Melt Systems Ultra-Pure Lactose vs Process Piping Installation Conventional Lactose System HTST & Vat Pasteurization „ Comparable capital and HTST Balance Tanks operating costs HTST Hold Tubes „ Virtually no sugar water to recycle:  Lower energy costs Services Provided: (not limited to) VacuShear®  Higher yields Flavor Vats Process Engineering  Higher evaporator and Custom Design & Fabrication Batching & Blending Systems crystallizer capacity Automation & Controls Transfer Panels „ Potential elimination of Factory Acceptance Testing Modular Process Systems polyphosphate Water & Wastewater Management „ Superior product quality: Installation Typical Ultra-Pure  Pure, snow-white powder Documentation Edible Lactose Lactose™  Clear and colorless in solution Start-up & Training Low bacterial counts (Both at 40% TS)   Premium price for edible product  Pharmaceutical quality

901 Main Street P. O. Box 158 Mantorville, MN 55955 32%R[‡6WUDWIRUG:, 507.635.5600 Call today 888.258.2789 [email protected] 6ISITUSATWWWABPROCESSCOMANDWWWJBTCCOM www. kellertec.com

For more information please visit www.abprocess.com For more information please visit www.kellertec.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]) 28 CHEESE MARKET NEWS® — August 4, 2017 PEOPLE

Comings and goings … comings and goings Dermot Carey is working as an for Kerry. Kremer will be replaced by independent consultant for his new Craig Newman, an account manager company Dairy Global Assist based at Kerry since September 2016. Prior in Phoenix, Arizona. He will be work- to starting at Kerry, Newman spent 24 ing with dairy companies to help them years working at Schreiber Foods Inc. grow their domestic and global dairy Looking Glass Creamery has hired businesses and consulting on exports, Sean Stanley as retail manager for the product mix and marketing. Carey growing, and soon-to-be expanded, draws on more than 37 years of dairy cheese shop at the company’s Fair- industry experience, most recently as view, North Carolina, location. For executive vice president of ingredients the past seven years, Stanley has been and global business development at with Whole Foods Market across the Darigold Inc., where he worked for Southeast, working in cheese, beer more than 16 years. Darigold says it has and wine. In 2014, he was designated started a search for a successor who an American Cheese Society Certi- will help the company continue to be fi ed Cheese Professional. He brings a leader in its global dairy ingredients with him an extensive knowledge of business. cheese varieties, origins and styles Kerry Inc., Beloit, Wisconsin, has as well as a passion for working with announced the retirement of National people. When Stanley is not behind the Sales Manager Ron Kremer. Kremer counter in the cheese shop, he will be has spent 47 years in the dairy industry. helping with cheese production and Since July 1970, he has played a key streamlining processes and procedures role in increasing the dairy business in all areas of the business. CMN

Vince Razionale named 2017 recipient of $5,000 Daphne Zepos Teaching Award NEW YORK — Vince Razionale has Razionale conducts cheese grad- been announced the winner of the ing and cave aging for Grafton Village 2017 Daphne Zepos Teaching Award, Cheese in Grafton, Vermont. He has for which he received $5,000. worked as an American cheese buyer The Daphne Zepos Teaching Award at Formaggio Kitchen in Cambridge, is an annual scholarship awarded to a Massachusetts, where he was a selector food industry professional to further and buyer of American cheese, and he their learning and their ability to also was a sales manager at Jasper Hill There are better ways to cool your product. educate others about cheese. Winners in Greensboro Bend, Vermont, where We’re here to help. With refrigeration experts in-house there’s no utilize the award to travel abroad to he worked to develop Cheddar tasting need for specialty consultants. We’ll help you integrate all your learn about making, aging or selling methods, DZTE says. building systems in your next facility. cheese. Previous winners have traveled Razionale will take his $5,000 schol- meadhunt.com/expertise/food Explore our services: to Spain, France, England, Holland and arship to England to learn about the Switzerland, according to the Daphne fl avor of traditional bandaged Ched- For more information please visit www.meadhunt.com/expertise/food Zepos Teaching Endowment (DZTE). dar, using it to travel and study cloth- wrapped Cheddar makers in Somerset. Razionale will present his research at the American Cheese Society Con- Offering Engineering ference in Pittsburgh in 2018. CMN Solutions and Exceptional USDA Technical Support Continued from page 27

At Evaporator Dryer Technologies we design Perdue also recently announced sanitary, efficient, processing systems for: that Carmen Rottenberg has been se- lected as acting deputy undersecretary • Whey • Milk Powders for food safety, and Paul Kiecker was • Whey Permeate • Cheese Powders named acting administrator for the • Lactose • Flavors Food Safety and Inspection Service. The • WPC • Infant Formula two will serve in those capacities until presidential nominees are confi rmed by the Senate. Additionally, as previously an- nounced, Perdue has named Anne Hazlett to lead the Rural Development agencies at USDA. Hazlett, whose title will be Assistant to the Secretary for Rural Development, will oversee the Evaporator Dryer Technologies, Inc. 1805 Ridgeway Street • Hammond, WI 54015 Rural Utilities Service, the Rural Busi- Tel. (715) 796-2313 • Fax. (715) 796-2378 ness Service and the Rural Housing Email: [email protected] • www.evapdryertech.com Service. She most recently served as chief counsel to the Majority on the U.S. For more information please visit www.evapdryertech.com Senate Agriculture Committee. 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]) August 4, 2017 — CHEESE MARKET NEWS® 29 CLASSIFIED ADVERTISING

• EQUIPMENT 1 • EQUIPMENT 1 • EQUIPMENT 1 • EQUIPMENT 1

Proudly Supplying the Food and Dairy Industry for 75 Years!

FOR MORE INFORMATION, PLEASE CONTACT: NATIONAL SALES MANAGER – EAST Mike Veatch • 417-575-9257 [email protected] NATIONAL SALES MANAGER – WEST Jim Hall • 417-575-9214 [email protected] ©2015 Paul Mueller Company 429-2 1-800-MUELLER • www.paulmueller.com

For more information please For more information please visit www.powder-solutions.com visit www.paulmueller.com

We help customers produce quality products by providing New, Refurbished, and Used dairy equipment. Engineers on site to design to your needs. Our products include: - Holding/ Bulk Tanks - Vats - Cheese Presses / Molds - Butter Churns - Processors and mixing tanks

Give us a call, send us an email, or drop by for a quote on your projects! ƵůůŵĞƌƐĚĂŝƌLJĞƋƉƚΛŶĞƚŶĞƚ͘ŶĞƚ We have our own laser and press brake on site which helps reduce our lead times!

(920)822-8266 For more information please visit www.harrydavis.com ǁǁǁ͘ƵůůŵĞƌƐͲĚĂŝƌLJĞƋƵŝƉŵĞŶƚ͘ĐŽŵ For more information please visit www.ullmers-dairyequipment.com • CHEESE/DAIRY 12 • CHEESE/DAIRY 12

Come to the We have been connecting the industry experts when to the right separators for over 85 years! Honest ideas; fair pricing; GOT CHEESE? you’re talking grassroots experience. We purchase scrap cheese Separators! It’s just good business. (fish(fish bait,bait, floorfloor sweeps, etc.)etc.) forfor feed.feed. WeWe cancan pickpick upup onon aa Building a better bottom line by offering: spot, weekly oror monthlymonthly basis.basis. • Separators • Installation & Start Up • Clarifiers • 24/7 Trouble Shooting Please contact: • Centrifuges • Family Held Since Early 70s BIG REWARD OFFERED • “Unbeatable,” Competitive Pricing FOR YOUR... [email protected] • Cheese Trim • Cheese Fines (866) 547-6510 Please call today • #1 and Undergrades for a custom quote. • Close Coded Products Dave Lambert at 920.863.3306 or Dick Lambert at 920.825.7468 • Natural, Processed, Imitation or Flavored

GREAT LAKES SEPARATORS, INC. Call Dean, Eric, Pat or Wade: E1921 County Road J • Kewaunee, WI 54216 • 920.863.3306 (877) 914-5400 Email: [email protected] • Fax 920.863.6485 horizonsalesinc.com www.whalenfoodsinc.com

For more information please email [email protected] For more information please visit www.whalenfoodsinc.com

For more information please STORAGE 13 visit www.horizonsalesinc.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]) 30 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

Nestlé is top dairy company, Danone jumps to second in Rabobank Global Dairy Top 20

UTRECHT, Netherlands — Nestlé, quisitions in Romania, Belarus, China, fl uid milk category and saw the com- Rabobank predicts organic growth will headquartered in Switzerland, ranks Chile and the United States. However, pany investing in dairy alternatives return with growing milk supply in the fi rst among the world’s largest dairy com- Rabobank notes with the pending ac- and juice, Rabobank says. Two other Northeastern United States, as well as panies with 2016 dairy sales totaling $24 quisitions of Danone’s Stonyfi eld busi- U.S. companies are in the top 20: Kraft the new cheese and whey joint venture billion, according to Rabobank’s 2017 ness in the United States and Omira in Heinz remains No. 13 on the list, and between Dairy Farmers of America, publication of the Global Dairy Top 20. Germany, Lactalis is likely to move up Schreiber Foods moves one spot up from Michigan Milk Producers Association, Nestlé, which also was ranked fi rst again in next year’s ranking. last year to No. 17. Foremost Farms and Glanbia. Rabobank in the 2016 Rabobank list, remains in Dairy Farmers of America, the While the order of some companies also predicts growth from increased the top place, buoyed by its ice cream highest-ranking U.S. company, remains has moved compared to last year, there mergers and acquisitions. At the same joint venture with R&R (now named in fourth. Rounding out the top 10 are: are no new entrants into the list this time, it says, mitigation of risk is likely Froneri), which has offset slow growth FrieslandCampina of the Netherlands; year, Rabobank notes, with the $4.6 to become a major driver for events, as elsewhere, Rabobank says. New Zealand’s Fonterra; Arla Foods billion dairy sales threshold diffi cult companies will consider their position Meanwhile Danone, having acquired of Denmark and Sweden; China’s Yili; to achieve, organic growth slowed by in light of future risks caused by Brexit, WhiteWave Foods, has moved into the Canada’s Saputo; and China’s Mengniu. lackluster prices, and a mergers and potential and announced changes to second spot, surpassing fellow French Dean Foods, which was No. 10 last acquisitions market that has been trade agreements, and further changes dairy giant Lactalis, which moves to year, has dropped to 11th in a year stalled for the same reason. to environmental and food safety third on the list despite making ac- that saw continued decline in the U.S. Looking forward to the next year, regulations around the world. CMN Hilmar to transition to rbST-free milk MORE NEWS, by June 2018 HILMAR, Calif. — Hilmar Cheese Co. recently notifi ed its producers that the MORE SOLUTIONS, company will transition to using only rbST-free milk by June 2018, according MORE CHOICES! to Denise Skidmore, director of educa- tion and public relations, Hilmar Cheese. “Hilmar Cheese Co. Inc. is an advo- cate of using safe and proven advancing Choose the Best... technology in processing and on farm Cheese Market News. to improve lives around the world,” the company says in a statement. “Techno- logical advancements create healthier Because the Right News Matters! people, healthier animals and a more sustainable planet. Years of scientifi c We fill our newspaper each week with news research, government agencies and “that is all about YOU.” The weekly news coverage and global health organizations have fi rmly support you receive from CHEESE MARKET NEWS stated the safety of rbST, and we have is unmatched in the industry. long-fought to preserve this tool. We take serious news, add in analysis, attention to “Unfortunately, the outcome of con- detail, passion and integrity to deliver the highest sumer confusion created by absence- level of coverage and service in the cheese business! based marketing dictates that we transition to rbST free milk by June of CALL US TODAY to discuss 2018,” the statement adds. “All milk your marketing needs or is healthy and nutritious. Rather than differentiating ourselves on produc- to subscribe. tion methods, the industry must unite to promote the sustainability and health benefi ts of dairy milk.” CMN Canadian butter recalled due to possible Listeria ® CHEESE MARKET NEWS SUBSCRIPTION FORM: OTTAWA — The Canadian Food In- 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) spection Agency (CFIA) has recalled 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) a number of butter products due to

Creation Foods fi ned for allegedly selling WCMA accepting member nominations for non-kosher cheese with forged certifi cate 2018 recognition awards through Aug. 31 OTTAWA, Ontario — Creation Foods use, in labeling, packaging, advertising MADISON, Wis. — The Wisconsin bernd of Millerbernd Process Systems Co., Woodbridge, Ontario, has pled guilty or selling, a food that does not meet the Cheese Makers Association (WCMA) is and Allan VerVoort of Ecolab. to and was convicted in the Ontario requirements of the kashruth applicable calling for nominations from members The WCMA Vanguard Award, new in Court of Justice on two counts related to it, the word “kosher” or any letters of for names of individuals they wish to 2017, is reserved for cheesemakers or to food fraud and was ordered to pay the Hebrew alphabet or any other word, see recognized in 2018 for outstanding cheese manufacturing employees who total fi nes of $25,000. expression, depiction, sign, symbol, contributions to the dairy processing are considered groundbreakers for their A Canadian Food Inspection Agen- mark, device or other representation industry. Members have through Aug. innovations in day-to-day dairy opera- cy’s (CFIA) investigation determined that indicates or that is likely to create 31 to make their recommendations tions. In its inaugural year, this award that the company sold a non-kosher an impression that the food is kosher. for the awards, including the WCMA was given to Ken Leitner, formerly of food product to two Jewish youth camps This is the fi rst case in Canada Cheese Industry Champion, the WCMA Alto Dairy, and Leo Zehren, formerly of by means of a forged kosher certifi cate. brought before a provincial court Distinguished Service Award, the WCMA Lake-to-Lake Dairy Cooperative. The cheese sold to both camps did not related to the misrepresentation of a Vanguard Award and the WCMA Bab- The WCMA Babcock Award, also new meet the requirements of the kashruth, kosher food product, CFIA says. cock Award, according to WCMA. in 2017, recognizes the contributions of according to CFIA. “This case, and the conviction, The WCMA Cheese Industry Cham- those in education or affi liate organiza- CFIA is responsible for the admin- reinforces the CFIA’s commitment pion award is to be given to industry tions to partner with cheesemakers in istration and enforcement of federal to food safety and demonstrates leaders who, through their everyday the pursuit of dairy industry innovation legislation, acts and regulations, includ- how the agency takes issues related business decisions, have created oppor- and excellence. In 2017, WCMA honored ing the Food and Drugs Act. to food fraud seriously,” CFIA says. tunity for others and spurred industry Dr. Bob Bradley of the University of According to CFIA, Section B.01.049 of “Investigation and legal action will growth. People to be considered are Wisconsin-Madison with this award. Canadian law states that no person shall be taken, when warranted.” CMN CEOs, directors, presidents and vice WCMA members may submit nomi- presidents of their companies who may nations through forms available at www. Kwik Trip Inc. to acquire PDQ Food Stores not have cheesemaking obligations but wischeesemakers.org or by contacting lead and direct resources. In 2017, Greg WCMA Communications and Policy LA CROSSE, Wis. — Kwik Trip Inc., subject to PDQ employee approval and Dryer of Saputo Cheese USA and Dal- Manager Rebekah Sweeney at rswee- a family-owned company based in La other customary closing conditions. las Wuethrich of Grassland Dairy were [email protected]. Crosse, Wisconsin, has signed an agree- Kwik Trip plans to operate the acquired honored with this award. All nominations will be considered ment to acquire the assets of PDQ Food stores under the existing PDQ banner The WCMA Distinguished Service by the members of the WCMA Recogni- Stores, an employee-owned company until planned remodels and reimaging Award recognizes supplier partner tion Committee, and the WCMA board based in Middleton, Wisconsin. Its assets are completed in mid-2018. members who have played a signifi cant of directors will make final award include 34 company-operated conve- Kwik Trip says this acquisition role in building the success of the U.S. determinations. Awards will be an- nience stores in southeastern Wisconsin. will allow it to expand its presence dairy industry, contributing innovations nounced in early 2018 and presented The transaction is scheduled to in a market that is important to its in dairy manufacturing, WCMA says. In at the International Cheese Technol- be completed in early October and is overall retail growth strategy. CMN 2017, the award went to Ralph Miller- ogy Expo in Milwaukee in April. CMN

NASS Continued from page 1

American-type cheese production totaled 403.8 million pounds in June, up 3.0 percent from production in June 2016. Production of Cheddar, the most-produced American-type cheese, totaled 288.1 million pounds, up 2.8 percent from June 2016. Wisconsin led the nation’s cheese production with 270.9 million pounds produced in June, up 1.3 percent from its production a year earlier. California followed with 207.2 million pounds, down 0.2 percent from a year earlier. The next four cheese-producing states in June were Idaho with 82.9 million pounds, up 2.1 percent from a year earlier; New York with 69.0 million pounds, up 3.3 percent; New Mexico with 63.6 million pounds, up 6.7 percent; and Minnesota with 60.3 million pounds, up 10.9 percent. NASS reports U.S. butter production in June totaled 140.6 million pounds, down 4.8 percent from June 2016’s 147.7 million pounds. June butter production was down 14.0 percent from May 2016’s 163.5 million pounds; when accounting for the length of the months, June butter production was down 11.1 percent on an average daily basis. California led the nation’s butter production with 40.5 million pounds in June, down 12.0 percent from its pro- duction a year earlier. 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]) 32 CHEESE MARKET NEWS® — August 4, 2017 NEWS/BUSINESS

French, English Blue cheeses take top honors at 2017 International Cheese Awards NANTWICH, England — A French This year’s contest received a record in non-UK Cheese with Sweet Additives Cheese - Goat category; and a bronze Roquefort was named Supreme Cham- 5,685 entries from more than 50 coun- - Hard and Semi Hard; gold and bronze medal in the non-UK Cheese with Sweet pion, while an English Blue Stilton took tries, which were evaluated by more medals in Best USA Cheese - Mature Additives category. Reserve Supreme Champion at the 2017 than 250 expert judges. Cheddar; gold and silver medals in Best Schuman Cheese won gold med- International Cheese Awards held here Several U.S. companies won trophies USA Cheese - Extra Mature/Vintage als and silver medals in the Best USA last week. and awards for their entries in this Cheddar; and a bronze medal in Best Cheese - Washed Rind category; gold, Bradbury’s Cheese, a UK-based year’s contest. USA Cheese - Any Variety (not in other silver and bronze medals in the Best USA distributor of cheeses from all over Rivers Edge Chevre won the Refer classes). Cheese - Blue category; silver medals in the world, received the Westminster 90s trophy for Best USA Cheese, as Sartori Co. won a Reserve Champion the Best USA Cheese with Additives, Cup and Supreme Champion title for well as gold medals in the Best USA Overseas trophy as well as the Cryovac Best USA Cheese - Any Variety (not its Roquefort Papillon, a French Ewe’s Cheese - Goat, Best USA Cheese - Soft/ Award for Best Cheese with Health in other classes) and non-UK Grated milk Blue cheese. Reserve Supreme Semi Soft and Best USA Cheese with Benefi ts. It also won gold medals in Cheese categories; and bronze medals Champion was awarded to a Blue Additives categories. the non-UK Cheese with Savoury Addi- in the Best USA Cheese - Soft/Semi Soft Stilton from Arla-owned Tuxford and The Artisan Cheese Exchange won tives - Hard and Semi Hard, Cheese with and Sliced Cheese categories. Tebbutt, which is one of six creamer- the Treif UK trophy for Best Label De- Health Benefi ts and Best USA Cheese Tillamook County Creamery Asso- ies in England permitted to make Blue sign, as well as gold, silver and bronze - Any Variety (not in other classes) cat- ciation won gold and bronze medals in Stilton. medals for Branded Pack; a silver medal egories; a silver medal in the Best USA the Best USA Cheese - Mild Cheddar and Best USA Cheese with Additives categories. Springside Cheese won silver medals in the Best USA Cheese - Mild Cheddar, Are You Really Cutting It? Best USA Cheese - Mature Cheddar and Best USA Cheese - Soft/Semi Soft FAM DEVILLE Shredders and Dicers produce a perfect cut quality; categories, and a bronze medal in the are cleaner, smarter and more efficient. Best USA Cheese - Extra Mature/Vintage category. Less waste Pennyroyal Farm won a silver medal Impeccable hygiene in the non-UK Cheese with Savoury Ad- ditives - Soft Cheese category. CMN Better cut quality Assured employee safety GDT index, most Increased capacity prices weaken at latest auction

AUCKLAND, New Zealand — The Global Dairy Trade (GDT) price index fell 1.6 percent, and average prices for most commodities were lower Tuesday following the latest auction on GDT, Fonterra’s internet-based sales platform. Average prices increased for but- termilk powder, up 0.4 percent to US$2,198 per metric ton FAS ($0.9970 per pound), and whole milk powder, up 1.3 percent to US$3,155 per metric ton FAS ($1.4311 per pound). All other prices declined. The average prices achieved across all contracts and contract periods, and percent decrease from last month, are as follows: We cater to cheese processing companies that impeccable hygiene and assured employee safety, • Anhydrous milkfat: US$6,289 per demand sanitary, durable, practical and efficient food all while reducing your labor and maintenance costs. metric ton FAS ($2.8527 per pound), cutting equipment. Contact us for a consultation or demonstration down 4.9 percent. Our advanced technology is designed to improve with one of our product specialists to discuss how we • Butter: US$5,747 per metric ton your processing and your bottom line. In addition to can help you achieve your goals. FAS ($2.6068 per pound), down 4.9 increased capacity, you get better cut quality, less waste, percent. • Cheddar: US$3,932 per metric Sept. 19-22, 2017 Sept. 25-27, 2017 Chicago, IL Las Vegas, NV ton FAS ($1.7835 per pound), down Come see us Come see us 4.8 percent. at booth 746 at booth 7406 1.866.404.4545 www.devilletechnologies.com • Lactose: US$787 per metric ton FAS ($0.3570 per pound), down 4.3 percent. • Rennet casein: US$6,122 per metric ton FAS ($2.7769 per pound), down 4.4 percent. • Skim milk powder: US$1,966 per metric ton FAS ($0.8918 per pound), FS40 FAM Hymaks FAM CMD-3D FAM Flexifam FAM CHS-2D down 3 percent.

FAM machines distributed by Deville Technologies. The next trading event will be held Aug. 15. For more information, For more information please visit www.devilletechnologies.com 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])