Volume 35 June 5, 2015 Number 20

Scan this code for breaking Cheese companies highlight news and the latest markets! healthy snacking innovation

By Rena Archwamety occasions overtake standard in snacking and the demand which recently launched sev- meals and more than a third of for more convenient, healthy, eral new snack cheese variet- INSIDE MADISON, Wis. — With consumers buy cheese specifi - on-the-go options. (See “Feed ies, notes that data recently busy lifestyles and on-the-go cally because they are snacking the snack attack” on page 6 in released by IRI shows that ✦ Guest column: ‘20 years schedules, consumers often are more frequently. Many consider this week’s issue.) cheese is among the top 10 of change in one bite.’ reaching more for snacks and cheese a great snack, and cat- “The whole snacking cheese most popular snacks for both are less tied to the traditional egory innovations including category continues to grow, and adults and children.

For details, see page 8. three meals a day. And with single-serve varieties are mak- there are a couple of reasons be- “Consumers are looking ✦ Revised proposals more interest in healthy, natu- ing it easier for Americans to hind this,” says Chris McCarthy, for healthier options that of- submitted on California ral foods that are both fi lling enjoy cheese whenever and marketing director, Sargento fer unique and sophisticated federal order. and fl avorful, cheese stands in wherever they please.” Foods Inc. “The millennial flavors,” says Bryan Olson, For details, see page 11. a perfect place to satisfy today’s According to an October consumer is snacking more senior vice president, market- snackers. 2014 report from Mintel, cheese frequently. Three traditional ing and sales, Burnett Dairy. ✦ Relco opens operations “Cheese continues to ben- sales continue to grow as a meals is less common in this “They also value knowing where in South America. efi t from high household pen- result of these trends. Mintel lifestyle, and they are fi lling in their food comes from and have For details, see page 20. etration due to its relative predicts cheese category sales with a lot of snack occasions in connected with Burnett Dairy affordability, versatility and will increase 24 percent from between.” Cooperative because we work ✦ Exclusive: Key Players variety of fl avors and formats,” 2014-2019, reaching $26.5 bil- McCarthy says these con- side-by-side with our farmer Our annual profi le says Amanda Topper, food lion in sales in 2019, at current sumers are looking for whole- owners to ensure the highest of who’s who in the analyst, Mintel. “The category prices. some snack options, and cheese quality milk is used for our cheese business. is well-positioned for future Another Mintel report on fi ts this requirement. high-quality cheese.” For details, see pages 21-64. growth especially as snacking “Snacking Motivations and “One thing they are really McCarthy says the trend Attitudes,” published in April, focused on is protein, which toward wholesome snacks has notes that those aged 18-36 has become a really hot topic benefi tted the cheese category are most likely to snack fre- for consumers because of the as a whole as well as Sargento, quently, and these millennials benefits it provides. When and the company plans to con- are snacking more this year consumers think about protein, tinue to reinforce its message Our Exclusive Annual Profile of compared to last year. The they think almonds, peanut that its cheese snacks fi t into Who’s Who in the Cheese Business report reveals that one-third butter and hummus. Our String a healthy lifestyle. of snackers say there are not cheese has more grams of “Protein really has been a enough conveniently-packaged protein per serving than any focus in our advertising com- By the staff of Cheese Market News snacks, such as individual por- of those. Helping people think munications,” he says. “All of tions or resealable packages. of cheese in a different way our print adds and communi- Welcome to Cheese Market News’ 2015 edition of “Key Players,” our Additionally, 60 percent of has helped us grow our snack cation in-store, on shelf signs, exclusive look into who’s who in the North American cheese business. snackers wish there were more portfolio and benefi tted our contain the protein message. Each year “Key Players” provides an inside look into what nearly 50 healthy snack options. cheese in general.” There are direct comparisons noteworthy cheese companies are doing to increase dairy sales. “Key Other recent market re- • Communicating healthy with other snacks, showing that Players” is not a ranking of the nation’s largest cheese companies. While search also points to increases Burnett Dairy Cooperative, we provide production and sales data whenever possible because we Turn to SNACKING, page 7 a know these are important to a full understanding of a company, each year “Key Players” celebrates the successes of cheese companies both large and small. All of the companies profi led are making important and distinct contributions to the growth of the dairy industry as a whole, April cheese production up Caves of Faribault, whether that means crafting an award-winning cheese, generating Norseland partner new packaging and product styles, or developing or increasing product 1.9 percent vs. a year ago lines that cater to growing consumer demand. to expand sales While each profi le within “Key Players” provides insight into a WASHINGTON — Total U.S. cheese production, excluding cottage FARIBAULT, Minn. — specifi c company, in its entirety “Key Players” provides you with a cheese, was 979.1 million pounds in April, up 1.9 percent from Caves of Faribault, a sub- snapshot of the current industry. This year, you will fi nd some com- April 2014’s 961.1 million pounds, according to data released this sidiary company of Swiss mon themes. For example, if the number of times the word “snack” week by USDA’s National Agricultural Statistics Service (NASS). Valley Farms, together with appears is any indication (40!), companies industrywide are focusing (All fi gures are rounded. Please see CMN’s Dairy Production Norseland Inc., the exclusive on capitalizing on consumers’ desire for small servings away from chart on page 19.) importer of Jarlsberg cheese traditional meal times. You also will see an industry in transition as April cheese production was down from March 2015’s 996.2 million pounds, but when adjusting for the length of the months in the United States, this several companies have new leadership taking the helm. And, as in week announced they have years past, you will learn about the nation’s biggest dairy mergers on an average daily basis, April production was up 1.6 percent versus March. entered into a partnership and plant expansions, sustainability efforts, food safety certifi cations to collaborate and expand and much more. Production of Mozzarella, the nation’s most-produced cheese, totaled 336.2 million pounds in April, up 1.3 percent sales outreach in the spe- To fi nd out more about the profi led companies’ latest achievements cialty food segment, with and where they are headed, please read on. from April 2014. Total Italian-type cheese production, of which Mozzarella is the largest component, reached 427.7 million a stated goal of realizing a Turn to KEY PLAYERS, page 21 Turn to NASS, page 19 a Turn to PARTNER, page 19 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — June 5, 2015 MARKET INDICATORS

Chicago Mercantile Exchange for the week ending June 4, 2015 Cash prices for the week ended June 5, 2015 CHEESE FUTURES* (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday June 1 June 2 June 3 June 4 June 5 Fri., May 29 Mon., June 1 Tues., June 2 Wed., June 3 Thurs., June 4 MAY15 1.656 4,266 1.656 4,266 1.656 4,266 1.656 4,524 ------Cheese Barrels JUN15 1.725 4,096 1.745 4,096 1.748 4,027 1.730 4,027 1.726 4,032 Price $1.7050 $1.7200 $1.7000 $1.6650 $1.6425 JUL15 1.792 3,362 1.811 3,348 1.809 3,289 1.766 3,308 1.764 3,331 Change +3 1/2 +1 1/2 -2 -3 1/2 -2 1/4 AUG15 1.803 3,107 1.827 3,108 1.828 3,116 1.780 3,143 1.785 3,159 SEP15 1.823 3,231 1.840 3,210 1.822 3,194 1.800 3,216 1.800 3,226 Cheese 40-lb. block OCT15 1.820 2,749 1.830 2,747 1.833 2,752 1.810 2,773 1.808 2,777 Price $1.7400 $1.7700 $1.7400 $1.7200 $1.7150 NOV15 1.822 2,900 1.827 2,912 1.832 2,919 1.815 2,933 1.818 2,939 DEC15 1.802 2,772 1.810 2,772 1.805 2,779 1.810 2,808 1.805 2,815 Change +4 1/2 +3 -3 -2 -1/2 JAN16 1.765 477 1.765 487 1.772 491 1.764 502 1.760 510 FEB16 1.755 342 1.755 342 1.760 346 1.761 363 1.753 380 Weekly average (June 1-5): Barrels: $1.6865(+.0527); 40-lb. Blocks: $1.7370(+.0657). MAR16 1.763 353 1.763 353 1.763 355 1.761 366 1.760 378 Weekly ave. one year ago (June 2-6, 2014): Barrels: $1.9495; 40-lb. Blocks: $2.0135. APR16 1.753 250 1.753 250 1.753 250 1.760 259 1.752 279 MAY16 1.755 230 1.755 230 1.755 230 1.760 236 1.752 258 Grade A NDM JUN16 1.755 219 1.755 219 1.755 221 1.753 235 1.753 261 $0.9075 $0.8800 $0.8800 $0.8750 $0.8800 JUL16 1.760 76 1.760 76 1.760 76 1.772 94 1.772 94 Price AUG16 1.760 40 1.760 40 1.760 40 1.770 56 1.770 56 Change NC -2 3/4 NC -1/2 +1/2 Total Contracts Traded/ 440/24,679 Weekly average (June 1-5): Grade A: $0.8845(-.0086). Open Interest 481/28,630 190/28,616 846/28,511 515/29,026 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 $2.0050 $1.9525 $1.9375 $1.9125 $1.9000 Change NC -5 1/4 -1 1/2 -2 1/2 -1 1/4 Weekly average (June 1-5): Grade AA: $1.9415(+.0296). DRY WHEY FUTURES* for the week ended June 4, 2015 Class II Cream (Major Northeast Cities): $2.2560(+.0707)–$2.4854(+.0700). (Listings for each day by month, settling price and open interest) Fri., May 29 Mon., June 1 Tues., June 2 Wed., June 3 Thurs., June 4 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. MAY15 44.50 658 44.50 658 44.88 659 44.50 681 ------JUN15 42.80 693 42.95 699 41.35 707 40.05 714 40.50 725 JUL15 41.50 597 41.53 597 40.35 597 38.50 599 39.00 611 AUG15 41.00 563 41.00 560 39.68 556 37.98 560 37.20 563 California Minimum Prices SEP15 39.50 583 40.00 582 39.15 581 38.00 584 37.00 586 Released June 1, 2015 OCT15 39.70 554 39.75 557 39.20 560 38.40 566 36.70 567 Butterfat SNF Equivalent NOV15 39.25 484 39.50 486 39.10 489 38.20 494 37.50 497 DEC15 38.40 478 38.50 477 38.50 477 38.00 480 37.00 481 Class 4a $ 2.0484/lb. $ 0.7747/lb. $ 13.91/cwt. JAN16 38.33 85 38.50 85 38.75 86 38.50 90 37.50 92 Class 4b $ 2.0484/lb. $ 0.8580/lb. $ 14.63/cwt. FEB16 39.50 68 39.50 68 39.70 68 39.10 76 38.50 77 MAR16 40.25 67 40.25 67 40.20 69 39.50 70 39.00 71 APR16 40.70 32 40.70 32 40.25 32 40.25 32 40.00 34 MAY16 41.00 22 41.00 26 41.00 26 40.43 26 40.00 30 JUN16 41.00 25 41.05 25 41.00 29 40.25 30 June 1, 2015 25 41.05 Weekly Cold Storage Holdings Total Contracts Traded/ On hand Week Change since June 1 Last Year Open Interest 80/4,981 36/4,991 80/5,005 116/5,090 83/4,453 Monday Change Pounds Percent Pounds Change Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Butter 20,463 +805 +0 +0 22,399 -1,936 *Total Contracts Traded/Open Interest reflect additional months not included in this chart. Cheese 102,134 +1,168 +0 +0 87,975 +14,159 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Dry Products* June 5, 2015 CLASS III PRICE NONFAT DRY MILK (Dollars per hundredweight, 3.5% butterfat test) Central & East: low/medium heat $.9000-$1.0300(+1); YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC mostly $.9300-$.9700(-1). 2009 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 high heat $1.0500-$1.2500. 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 West: low/medium heat $.8450(-1/2)-$1.0000(-1); 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 mostly $.9250-$.9700. 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 high heat $1.0125(-1/2)-$1.0800(-11). 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 Calif. manufacturing plants: extra grade/grade A weighted ave. $.9343(-.0214) 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 based on 24,219,529 lbs. 2015 16.18 15.46 15.56 15.81 16.19 WHOLE MILK POWDER (National): $1.0500-$1.5000(-4). STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/831-1004) 1509), is published weekly by Quarne Publishing LLC, 4692 (FOB)Central and West: $.1700-$.3100; mostly $.1900(-1)-$.2600(-1). e-mail: [email protected] Signature Drive, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/831-1004. Periodicals postage paid at Madison, WI. (PH 509/962-4026; FAX 509/962-4027) Circulation records are maintained by Quarne Publishing LLC, 4692 Signature Drive, Middleton, WI 53562. POSTMASTER: WHEY POWDER e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.3700-$.4900(-1 1/2); Alyssa Mitchell, Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form mostly $.3800-$.4200. (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. All rights e-mail: [email protected] West: nonhygroscopic $.3950-$.4900; reserved under the United States International and Pan- mostly $.4100-$.4400. Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.4000-$.4700(-1 1/2). e-mail: [email protected] in any form or by any means, mechanical, photocopying, Chelsey Dequaine, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.2200-$.3000. (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed e-mail: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.7650(-1 1/2)-$1.0000(-5); News®. Cheese Market News® does not endorse the products mostly $.8000-$.9600(-4). REGULAR CONTRIBUTORS of any advertiser and does not assume and hereby disclaims John Umhoefer, FCStone, International Dairy Foods any liability to any person for any loss or damage caused by Association, National Milk Producers Federation, U.S. errors or omissions in the material contained herein, regard- DRY BUTTERMILK Dairy Export Council, Eric Meyer, Rice Dairy less of whether such errors result from negligence, accident (FOB)Central & East: $.8000-$1.0500. or any other cause whatsoever. Copyright 2015 by Quarne ADVERTISING/SUBSCRIPTION ORDERS & INFO Publishing LLC. (FOB) West: $.7500(-5)-$.8650(-3 1/2); mostly $.8000-$.8400(-3 1/2). 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 608/831-1004 International rate to all others. Printed in U.S.A. CASEIN: Rennet $3.3500-$3.8000; Acid $3.3500-$4.1000. 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. © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS

Coveris Holdings S.A. acquires New Zealand Class & Component Prices based packaging solutions company Elldex May 2015 April 2015 CHICAGO — Coveris Holdings S.A. agricultural sectors. Class III: recently announced the acquisition “We are very pleased to add Elldex Price $ 16.19/cwt. $ 15.81/cwt. Skim Price of Elldex Packaging Solutions, a New Packaging Solutions to Coveris,” says $ 9.31/cwt. $ 9.51/cwt. Class IV: Zealand-based full-service flexible Gary Masse, CEO, Coveris. “As the global Price $ 13.91/cwt. $ 13.51/cwt. packaging company, effective imme- demand for our products continues to Skim Price $ 6.94/cwt. $ 7.13/cwt. diately. increase, Elldex will allow us to serve Class II: The acquisition will enable Cov- customers in this important region of Price $ 14.81/cwt. $ 14.98/cwt. eris, a packaging and coatings solu- the world.” Butterfat Price $ 2.0669/lb. $ 1.9010/lb. tions company, to expand globally Murray Hine, general manager, Ell- Component Prices: into Australasia, the company says. dex, adds that the company is a strategic Butterfat Price $ 2.0599/lb. $ 1.8940/lb. With more than 125 employees, Ell- fi t for Coveris. Nonfat Solids Price $ 0.7708/lb. $ 0.7926/lb. dex provides products that serve the “We are pleased to be part of this grow- Protein Price $ 2.5206/lb. $ 2.5551/lb. dairy, meat, seafood, horticulture and ing packaging company,” Hine says. CMN Other Solids Price $ 0.2533/lb. $ 0.2698/lb. Somatic Cell Adjustment Rate $ 0.00083/1,000 scc $ 0.00081/1,000 scc Product Price Averages: CME FUTURES for the week ended June 4, 2015 Butter $ 1.8725/lb. $ 1.7355/lb. Class III Milk* Nonfat Dry Milk $ 0.9464/lb. $ 0.9684/lb. Cheese $ 1.6557/lb. $ 1.6122/lb. Fri., May 29 Mon., June 1 Tues., June 2 Wed., June 3 Thurs., June 4 Dry Whey $ 0.4450/lb. $ 0.4610/lb. MAY15 16.22 5,215 16.21 5,225 16.23 5,171 16.19 6,021 ------JUN15 16.82 6,172 16.97 6,070 16.90 5,985 16.73 5,975 16.70 5,931 JUL15 17.42 4,347 17.57 4,427 17.46 4,486 16.94 4,468 16.98 4,485 AUG15 17.42 3,664 17.72 3,703 17.54 3,744 17.05 3,829 17.05 3,828 SEP15 17.56 3,561 17.80 3,600 17.60 3,643 17.31 3,691 17.23 3,672 National Dairy Products Sales Report OCT15 17.56 3,201 17.67 3,218 17.51 3,239 17.34 3,263 17.24 3,273 NOV15 17.51 3,087 17.64 3,091 17.51 3,129 17.39 3,156 17.29 3,171 For the week ended: 5/30/15 5/23/15 5/16/15 5/9/15 DEC15 17.31 2,859 17.39 2,863 17.28 2,880 17.30 2,891 17.20 2,890 JAN16 16.84 699 16.89 715 16.90 718 16.84 735 16.73 759 Cheese 40-lb. Blocks: FEB16 16.86 570 16.81 578 16.86 578 16.82 592 16.72 597 Average price1 $1.6421 *$1.6341 $1.6269 $1.6135 MAR16 16.89 512 16.88 512 16.91 511 16.87 525 16.80 558 Sales volume2 14,114,344 *13,621,228 13,662,398 13,567,385 APR16 16.86 289 16.89 289 16.89 290 16.87 300 16.78 314 Cheese 500-lb. Barrels: MAY16 16.90 248 16.91 248 16.78 241 16.90 16.84 264 281 1 $1.7431 $1.7436 $1.7456 $1.7431 JUN16 16.86 16.89 204 Average price 204 16.88 204 16.85 219 16.81 244 $1.6655 JUL16 16.90 65 16.95 65 16.96 65 16.90 70 16.90 70 Adj. price to 38% moisture $1.6662 $1.6713 $1.6670 2 10,746,337 9,023,123 9,735,104 Total Contracts Traded/ Sales volume 9,847,401 35.11 Open Interest 1,350/35,018 1 , 1 0 1 / 3 5 , 1 4 0 1,463/35,223 1,516/36,440 1,031/30,533 Moisture content 35.14 35.32 35.08 Butter: Class IV Milk* Average price1 $1.9110 *$1.9670 *$1.8803 $1.8192 Sales volume2 2,477,258 3,162,469 *4,104,811 4,090,968 Fri., May 29 Mon., June 1 Tues., June 2 Wed., June 3 Thurs., June 4 Nonfat Dry Milk: MAY15 13.98 461 13.98 461 13.89 464 13.91 654 ------1 $0.9406 *$0.9484 $0.9562 $0.9415 JUN15 14.52 376 14.52 376 14.39 375 14.30 368 14.22 363 Average price 2 JUL15 15.35 232 15.13 233 14.72 219 14.57 218 14.64 218 Sales volume 37,118,680 *20,172,256 20,744,416 18,665,599 AUG15 15.24 264 15.44 264 15.09 270 14.95 250 14.88 246 Dry Whey: SEP15 15.92 166 15.92 166 15.43 174 15.19 171 15.11 177 Average price1 $0.4349 *$0.4398 $0.4553 $0.4369 OCT15 15.87 159 16.02 159 15.68 162 15.36 158 15.30 163 Sales volume2 8,316,331 *7,793,587 7,178,726 8,079,418 NOV15 15.97 200 16.14 200 16.01 203 15.60 200 15.52 200 15.74 215 15.82 215 15.65 218 15.40 223 15.33 DEC15 233 * 1 2 JAN16 15.70 52 15.70 52 15.37 50 15.37 50 15.08 51 /Revised. /Prices weighted by volumes reported. /Sales as reported by participating manufacturers. FEB16 15.96 47 15.96 47 15.79 47 15.79 47 15.70 47 Reported in pounds. More information is available by calling AMS at 202-720-4392. MAR16 16.23 46 16.23 46 16.23 46 16.20 46 15.80 46 Total Contracts Traded/ Open Interest 7/2,476 12/2,488 109/2,497 76/2,654 133/2,018 Cash-Settled NDM* Fri., May 29 Mon., June 1 Tues., June 2 Wed., June 3 Thurs., June 4

MAY15 94.25 911 94.35 898 94.40 897 94.64 1,026 ------JUN15 95.13 807 96.00 813 94.80 841 94.75 874 94.38 896 JUL15 100.30 743 99.33 748 97.25 745 97.00 732 96.50 733 AUG15 104.50 607 103.98 616 101.65 624 99.98 635 98.50 634 SEP15 108.00 510 108.25 524 105.75 522 103.00 530 101.00 531 OCT15 110.00 465 110.50 473 107.88 493 104.50 485 103.50 493 NOV15 113.00 475 113.25 484 111.10 494 108.50 481 107.03 496 DEC15 112.75 427 113.00 429 111.50 448 109.00 466 108.50 483 JAN16 117.00 135 117.00 135 115.25 138 113.50 148 110.50 159 FEB16 120.03 104 120.03 104 118.50 107 116.00 108 113.50 118 MAR16 122.00 97 122.00 97 121.00 105 119.00 117 116.00 127 Total Contracts Traded/ Open Interest 124/5,498 129/5,543 367/5,652 599/5,883 242/5,001 Cash-Settled Butter* Fri., May 29 Mon., June 1 Tues., June 2 Wed., June 3 Thurs., June 4 MAY15 188.50 947 188.50 947 187.75 947 187.25 1,131 ------JUN15 202.00 935 202.00 937 197.00 948 196.25 946 195.20 945 JUL15 207.50 812 205.00 806 200.00 796 198.53 792 199.25 776 AUG15 207.73 866 206.50 871 201.50 858 199.00 853 201.25 847 SEP15 208.00 824 208.00 830 203.00 845 199.78 849 201.00 840 OCT15 207.50 939 207.50 942 202.50 948 199.00 958 200.70 958 NOV15 206.00 834 205.48 835 201.50 849 199.00 872 200.00 874 DEC15 198.00 530 195.95 531 193.50 537 192.00 547 193.00 556 JAN16 184.00 93 183.98 102 182.95 102 182.00 108 181.75 112 FEB16 184.00 35 183.98 35 182.00 36 181.75 39 181.50 43 MAR16 184.00 27 184.00 27 183.00 27 182.00 28 181.75 31 Total Contracts Traded/ Open Interest 215/6,908 56/6,937 253/6,967 154/7,202 129/6,061 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.cbs-global.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. © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — June 5, 2015 GUEST COLUMNIST

As a category, dairy fi ts well in this little over the years, though the makeup wheelhouse. Nutrient rich with a di- Perspective: of this target has evolved with the times. versity of options, dairy foods are still Dairy Marketing Dairy has 97 percent household penetra- very relevant to today’s consumer. And tion among this target and represents consumer attitudes toward dairy remain almost 14 percent of total food sales, so John Talbot is CEO of the California high — 87 percent say that dairy is it’s on virtually everyone’s shopping list. Milk Advisory Board, which is something their family loves to have that No surprise, but the heaviest dairy con- funded by California dairy producers they can feel good about and 84 percent sumption is seen in families with kids and executes advertising, public say dairy is something they depend on and 74 percent of our target has kids. relations, research and retail and as essential to a healthy/nutritious diet. So who is our target mom? She is foodservice promotional programs However, dairy consumers also are quite very busy caring for the kids and often on behalf of California dairy products. price sensitive with 81 percent saying it working full or part time (55 percent is important to save money. In general now work compared to only 28 percent dairy is viewed as a commodity, with in 1960). Plus she also takes responsi- no product or brand differentiation to bility for the majority of the household justify higher prices. This is particularly shopping and cooking. true of milk and butter, but less so with For this time-pressed mom, try- cheese, yogurt and ice cream. ing to fi t everything in is tricky. She’s So the fundamentals relative to our Meeting the needs of the constantly looking for “life hacks” (or core consumer audience are solid: shortcuts) to carve out meaningful time • The majority are heavy purchasers evolving dairy consumer with her family. That means meal prep of at least one dairy category has to be quick, less than 30 minutes, • They are family oriented, most Each year as the dairy industry heads world are in a state of fl ux. We have a and fi t a reasonable idea of healthy. having children in the household to the International Dairy-Deli-Bake solid core but fundamental elements When it comes to food, balance is her • They are savvy shoppers concerned show to spotlight the latest products, we are changing, lifestyles are transforming motto. This balance is represented by a about providing healthy, balanced meals are challenged to use a crystal ball to and health perceptions are evolving. It’s common sense view of a well-rounded • They have strong rational and predict what the consumer wants today a competitive world out there and now meal, e.g. a protein, a vegetable and a emotional associations with dairy. and what she’ll be looking for in the fu- more than ever we have to break through starch. Her food and health concerns tend But the complexion and attitudes ture. It’s the never-ending quest all food and be relevant to our customers. to be basic — centering on sugar, salt and of these dairy consumers are shifting. companies are part of to be there fi rst, Women 25-54 represent 28 percent of fat. Since all moms struggle with the chal- The changing shape of the traditional deliver the best and survive the fallout the adult population and 55 percent of lenges of time, kids and budgets, preparing nuclear family and the younger mil- when consumer preferences shift. total dairy sales, making them the core perfectly healthy meals at every occasion lennial generation’s lifestyle choices The dynamics of the dairy consumer of our target market. This has changed doesn’t always happen. Simplicity is key. Turn to TALBOT, page 5 a

®

Visit the CMAB Street of Dairy to meet the following Artisans: Angelo & Franco, Booth 2246 Fiscalini Cheese Co., Booth 2340 Rumiano Cheese Co., Booth 2450 Belfiore, Booth 2234 Karoun Dairies, Booth 2352 Santini Foods Inc., Booth 2347 Bellwether Farms, Booth 2251 King Cheese, Booth 2249 Sierra Nevada Cheese Co., Booth 2241 Cacique, Booth 2335 Marin French Cheese Co., Booth 2244 Sonoma Creamery, Booth 2448 California Dairies, Inc., Booth 2345 Nicasio Valley Cheese, Booth 2346 Sweet Chills, Booth 2242 California Milk Advisory Board, Booth 2133 Pacific Cheese Co., Booth 2348 Valley Ford Cheese Co., Booth 2342 Challenge Dairy Products, Inc., Booth 2247 Point Reyes Farmstead Cheese Co., Booth 2446 World Grocer, Booth 2240 Di Stefano Cheese Co., Booth 2236 Rizo Lopez Foods, Booth 2253

For more information please visit www.realcaliforniamilk.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

TALBOT evolving. For many years, eating healthy was about avoiding certain food ele- Northeast FMMO administrator announces Continued from page 4 ments like fat, cholesterol and sugar or temporary shipping percentage reduction are having a dramatic impact on the favoring certain nutrients over others. food industry. General attitudes around Now, it’s about getting back to basics. BOSTON — Erik F. Rasmussen, mar- adjustment is necessary to encourage healthy foods also are evolving. The new healthy is a movement away ket administrator for the Northeast needed shipments or to prevent uneco- Probably the biggest impact to from processed foods and a return to federal milk marketing order, recently nomic shipments. the way we market food — especially wholesome, real foods. The NPD Group announced that a reduction from 10 Rasmussen notes that three pool dairy — today is the evolution of the says it’s less about removing negatives or percent to 5 percent in the shipping handlers submitted comments in sup- traditional nuclear family. Compared to adding positives, and more about simply percentage will be implemented in the port of the proposed reduction with the 1960s, there are 30 percent fewer eating real food. And dairy is right there. Northeast order for the months of June, no comments received opposing the kids per family, twice as many women But we still face challenges. Despite July and August. reduction. Respondents noted the are working and there are three times very positive attitudes around dairy, “An order mandated shipping per- simultaneous increase in the volume as many single mothers. Another major many consumers are complacent when centage, stipulating shipments to Class of milk being pooled on the order change is that kids’ activity schedules it comes to actually buying it. They know I pool distributing plants beyond what and continued declines in the volume have become insane. With the goal of dairy is good wholesome food, but in a the marketplace is demanding, can lead utilized in Class I as leading to an helping them get good grades, get into low stimulus category, they just don’t to uneconomic shipments and contrib- overwhelming of Class IV balancing a good college and make a living in a think about it, it’s more of an innate, ha- ute to disorderly marketing conditions plants in the region. far more competitive world, mom’s role bitual purchase. In the hyper competi- within the order,” Rasmussen says. “A In addition, respondents noted a has gotten much more complex. In fact, tive world of consumer goods, product temporary reduction will help ease the decline in the number of Class I pool mothers are spending more time with and packaging innovation drives news, burden on handlers and may help to distributing plants associated with their kids than mothers in the ’60s (2 attention and consumer interest. When reduce uneconomic shipments of milk the order (a decline of seven plants hours more/week) but we are spending they see something new or different it during this period.” receiving at least 3 million pounds of less time together as a family. often catches their eye and overrides Northeast pool handlers and inter- milk per month) in just the last 5 years, As I discussed in my last missive, the their normal behavior. ested parties were invited to submit limiting the options to place milk into millennial generation is in the process So we need to attack the distrac- comments in May regarding a proposed a bottling plant, which is a stipulation of totally revamping the food industry. tions and consumer complacency by reduction in the shipping percentages of the order provision. Their attitudes and lifestyle changes leveraging the wholesome equities of from 10 to 5 percent for June, July Comments from producers who are altering what we eat, when we eat it dairy, make it more top of mind, and and August. Section 1001.7(g) of the had lost their market indicated that and why we eat it. Traditional sit-down build a tighter, more emotional bond Northeast order authorizes the market there was no interest from Class meals are disappearing as 35 percent with new, younger families. We need administrator to increase or decrease I handlers in signing on new pro- of millennial meals are really snacks. to educate them on the true value of the applicable shipping percentages ducers due to current market con- Nutrition is back to the forefront with our products and encourage them to if the administrator fi nds that such ditions, Rasmussen notes. CMN 39 percent of millennials saying they embrace the wholesome goodness that eat healthier than their parents. Social we know is REAL dairy. conscience drives many of their food We know dairy processors are decisions, which may result in a pref- taking the challenge (and respond- erence for organic, free-range, locally ing to the increased innovation and grown or foods marketed as hormone- competition coming from the world free. And they expect food companies to of dairy alternatives) — we look demonstrate a social conscience as well. forward to seeing what they have on And as we continue to hear (and ex- display in Atlanta this week. CMN perience), consumers are increasingly conscious of where the food they feed The views expressed by CMN’s guest their families comes from and how it columnists are their own opinions is made. Subsequently, their attitudes and do not necessarily refl ect those of around what constitutes “healthy” are Cheese Market News®.

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couple of years, including protein- and and annual household incomes of under calcium-rich yogurt and cheese snacks. $70,000. But, a few niche demographic Perspective: Yogurt was second only to fruit as the groups showed a stronger craving for Dairy Trends fastest growing snack in NPD’s recent cheese snacks than expected, includ- “National Eating Trends Report” and ing kids under 12, college graduates, James Robson is CEO of the cheese placed sixth on the list. Asians, and professional/white collar Wisconsin Milk Marketing Board What’s more, the core group of consumers. where, since 2001, he leads the “healthy snacks,” including natural Why the big focus on snacks? Be- farmer-funded organization charged cheese and yogurt, as identifi ed by cause all of the research points to major with building demand for Wisconsin IRI in a “Packaged Facts” report, are opportunities to “grow the future” in milk. expected to show cumulative growth the snack category. Consumers want between 2014 and 2018 of more than — and are willing to pay more for — 30 percent. delicious, nutritious, portable, fi lling, Cheese and other dairy-based crave-worthy snack foods that also can snacks are well-positioned to shine be considered a little indulgent. Cheese in the category, in part because of the and other dairy snacks deliver on all of growing power of protein. IRI’s 2014 these fronts. Look for a lot of innovation “State of the Snacking Industry” report in this arena, both on the part of large shows that, as positioning claims on manufacturers like Kraft and Sargento, Feed the snack attack snack foods go, calcium is actually who are already working hard to step up declining in prominence while the their snack game, but also from smaller, Thousands of buyers, merchandis- percent purchasing them from retailers. protein claim is rising. Wisconsin Milk artisan companies bringing fresh ideas ers, chefs, manufacturers, consultants The Hartman Group calls snacking an Marketing Board’s own research on to market. You can bet many of them will and others looking for fresh retail “underserved” eating occasion in fresh white milk merchandising, conducted be at the Dairy-Deli-Bake Seminar & food industry ideas and solutions will departments, with grocery store promo- in February of last year, however, shows Expo in Atlanta looking for inspiration soon convene in Atlanta for the 2015 tions continuing to focus largely on the that the most effective claims hit both and solutions. IDDBA Dairy-Deli-Bake Seminar & traditional three daily meals. nutritional benefi ts — protein and WMMB, along with 23 Wisconsin Expo. Themed “Growing the Future,” • Product portability is increasingly calcium. Of course, consumers are cheese companies will be there, the event promises to serve up a feast vital, according to Technomic research, much more aware of calcium claims too — both on the show fl oor and of new products, packaging options and with 60 percent of consumers citing it for dairy products because the industry hosting our annual Monday night all- technologies designed to help retailers as an important or extremely important has done a good job communicating industry event. If you’re headed to do just that — grow the future — by factor when choosing a snack. that nutrient benefi t over many years. the show, be sure to stop by and say meeting and exceeding changing con- • Healthfulness also is important, The protein story we have to tell is less hello — and try a great Wisconsin sumer expectations. cited by 50 percent of consumers. well known. cheese snack while you’re there. CMN Let’s face it, when it comes to food, Other recent research provides So, who are the consumers most those expectations are changing in big additional support for the idea that likely to reach for cheese as a snack? The views expressed by CMN’s guest ways that impact how we all do business snacks represent growing sales op- Currently, NPD research says the ma- columnists are their own opinions and create strong new opportunities portunity — and not necessarily as jority are white/non-Hispanic adults in and do not necessarily refl ect those of for growth. between-meal occasions, but as the households with fewer than fi ve people Cheese Market News®. One well-documented change is the meal itself. NPD Group’s “Eating Pat- rising consumption of snack foods in terns in America Report” shows that America, and the corresponding decline almost half of Americans (41.4 percent) NEWS/BUSINESS — some say the end — of the traditional make foods traditionally considered to three-square daily meals. It’s not new be snack items primary components of news: Three squares have been fading their main meal occasions, particularly April dairy exports are second highest ever from daily life and American culture at breakfast and lunch. for the past few decades. But recent Think for a minute about your own WASHINGTON — U.S. dairy export levels, USDEC says. Year-to-date cheese research points to its growing impact daily eating habits, and those of your volumes in April reached their second- exports total 263.0 million pounds. and the opportunity for food producers friends and family. Chances are that highest level ever on a daily average U.S. shipments of nonfat dry milk to put more signifi cant, creative effort your experience backs up what this basis, according to the latest report and and skim milk powder (NDM/SMP) were toward meeting consumers where they research shows. Breakfast on the go? data from the U.S. Dairy Export Council 126.5 million pounds in April, the third- are, or in this case, where they snack Check. A quick lunch while multi-task- and USDA. In April, the United States highest total ever and up 8 percent from — at their desk, on the move or in front ing at your desk or on the job? Check. exported 408.6 million pounds of milk both March (daily average) and last year, of their TV. If you’re like most of us, those types powders, cheese, butterfat, whey and USDEC reports. Year-to-date NDM/SMP The IDDBA’s own “What’s in Store” of midweek meal occasions — often lactose, up fractionally from a year ago exports total 403.4 million pounds. Sales 2015 study reports that the rise in cus- comprised largely of “snack” items — and up 5 percent from March on a daily to Southeast Asia, led by Vietnam and tomer snacking occasions and increased have become the rule, with traditional average basis. Year-to-date, U.S. exports Indonesia, totaled 52.3 million pounds interest in on-the-go food offerings meals being the exception. of these products have reached 1.4 billion in April — the most ever and 10 percent provides new sales opportunities for According to NPD research, as pounds. (The fi gures released by USDA more than a year ago, USDEC says. in-store dairy, deli and bakery depart- mainstream snacks go, cheese and dairy and USDEC are in metric tons; Cheese U.S. whey exports in April totaled 98.7 ments. Among the highlights: items have made inroads. Refrigerated Market News has converted the data million pounds, down 1 percent from • Seventy-seven percent of consum- yogurt and string cheese now appear on to pounds by multiplying by 2,204.6.) a year ago. Whey protein concentrate ers said they snack at least once a day, the list of top 10 snacks enjoyed by both Total dairy export sales in April were exports were up 7 percent, whey protein with 51 percent snacking twice a day, adults and kids. However, they’re still valued at $535 million, down 22 percent isolate sales were up 150 percent and at according to Technomic Inc. Consumers well behind traditional favorites such as from last year and up 1 percent from record levels, and dry whey sales were eat snacks both between meals and as salty snacks, cookies, candy and frozen March on a daily average basis. Year-to- down 22 percent. Year-to-date whey meal replacements, with 49 percent ice cream novelties. And they’re not yet date export sales for dairy now total $1.92 exports total 330.2 million pounds. eating between meals and 45 percent on the list of favorite late-night snacks. billion. USDEC notes that both export Although still trailing 2014 levels, replacing one or two daily meals with That spells opportunity, particularly in volume and value now have increased USDEC notes that April was the best snacks. light of changing consumer preferences, three straight months since bottoming month of the year for dairy exports to • About half of all eating occasions eating habits (i.e., snacks as meals) out in January. Southeast Asia, China, South America are snack occasions, accounting for and growing demand for snacks that Cheese exports in April totaled 69.8 and the Caribbean. one-third of calories consumed by adults are both crave-worthy and nutritionally million pounds, down 6 percent from a U.S. exports on a total milk solids ba- in the U.S., according to The Hartman redeeming. year ago. Shipments to Mexico were up 48 sis were equivalent to 16.7 percent of U.S. Group. NPD, in fact, tags snacks with a percent from last year, but shipments to milk solids production in April, the most • American consumers eat an “health halo” as the fastest growing South Korea, Japan and the Middle East/ since June 2014. Imports were equivalent average of 2.3 snacks per day, with 85 items in the category over the past North Africa region are behind last year’s to 3.2 percent of April production. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

SNACKING relevant for today’s on-the-go snacking combine natural cheese with roasted Burnett Dairy will be launching its consumer,” Olson says. “The target mar- nuts and dried fruits. The packs pair new Artisan Cuts in select markets this Continued from page 1 ket for our new natural snack cheeses Sargento Cheddar and Pepper Jack va- summer. These feature fl avorful cuts of are millennials and busy moms buying rieties with almonds, cashews, peanuts, cheeses in a variety of sizes, ready to our cheese has as much or more protein snacks for the whole family. They are cranberries and raisins. be used for crackers, sliders or cheese than those options. Not that it’s a ‘bet- looking for fun, fl avorful and convenient “We started shipping those in March, trays. Artisan Cuts will be available ter’ snack, but saying, ‘Cheese is in the items to eat between meals or as a mini and they have done really well,” Mc- in seven varieties, including: Bacon & same company. We should be part of your meal. With the addition of meat in our Carthy says. “Our repeat rate has been Onion Colby, Roasted Garlic Monterey snacking routine as well.’ It has really String cheese, we are offering a higher stronger than anticipated. I think (Bal- Jack, Rosemary Herb Cheddar, Italian opened consumers’ eyes to something protein option for today’s on-the-go anced Breaks) will be right up there Sun-Dried Tomato Monterey Jack, Aged they hadn’t thought of before, and it’s consumer.” with our more popular items.” Cheddar, Colby and Fancy Jack. been a successful strategy for us.” • Variety platters Flavorful all-cheese platters also Mintel analyst Topper says consum- Norseland Inc., which launched Snack options that include several are among recent snack cheese ers’ interest in natural cheeses, variety, its Jarlsberg brand Cheese Minis at different kinds of cheeses, or that com- launches. Norseland is introducing a quality and affordability are driving the end of last year and Jarlsberg bine cheeses with other healthy snack new 5.2-ounce Tapas de Queso Spanish growth in the cheese category. Lite Cheese Minis in May, notes that options, also are proving popular with cheese plate by García Baquero, which “Increased snacking occasions, consumers are drawn to these bite- consumers. offers 12 slices of Spanish cheeses interest in protein, and natural and sized rounds because they are natural, This spring, Sargento launched Bal- in Tipsy Goat, Iberico and Manchego gourmet cheeses should continue to portion-controlled and contain protein anced Breaks, a line of snack packs that varieties. drive market growth,” she says. CMN and calcium. “Our Jarlsberg brand Cheese Minis were launched last year, and quickly became a very successful snacking cheese in the U.S. market,” says Norse- land General Manager of Marketing Deb Seife, who adds that the 70-calo- rie Jarlsberg Minis and 50-calorie Jarlsberg Lite Minis both tap into the health-conscious American palate and are naturally lactose and gluten-free. “Jarlsberg brand Lite Cheese Minis are perfect for anyone on the go, or looking to lighten up, and still enjoy wholesome foods, like our Minis.” The Mintel report on cheese indi- cates that nutritional motivations are a signifi cant reason people purchase cheese. Of the consumers surveyed, 46 percent buy cheese to increase their calcium intake, while 45 percent buy it to increase their protein intake. Mintel says manufacturers should tout these claims and make them even more top- of-mind for consumers, especially as interest in high-protein foods remains on-trend. • Bold fl avors While traditional Mozzarella String remains Sargento’s most popular snack cheese variety, McCarthy says that some of the more bold fl avors also have done well, including Extra-Sharp Cheddar, Pepper Jack and blends of more familiar cheeses with bolder varieties. In addition to its recently-released Jarlsberg Mini varieties, Norseland is planning launches of other fl avorful cheeses in snack formats, including Volpi’s Rolotini 1.5-ounce Mozzarella wrapped with Prosciutto or spicy salami, 20-gram Applewood smoked Cheddar minis under the Ilchester brand, and Old Amsterdam Aged Gouda in half- ounce portions. Burnett Dairy is in the process of launching three new fl avored varieties of its String cheese, all of which include meat and spices: Zesty Teriyaki, Hot Pepper Beef and Pepperoni Pizza. These join Burnett’s existing Smoked, Ranch and Creamy Original String cheeses. Burnett also is launching new String Whips, its Mozzarella String cheese in a long spaghetti-like shape. “We have been studying snacking and ingredient trends and wanted to create innovative new products that are For more information please visit www.burnettdairy.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — June 5, 2015 WCMA UPDATE

than the antique M-W price. lenged to pass muster. Perspective: Foremost Farms USA took shape in Agropur, the Montreal-based dairy 1995, when Hook’s cheese was a mild cooperative and cheese producer, WCMA cheddar, with Don Storhoff taking the eclipsed Wisconsin’s world-record reins of the new merger of Wisconsin cheddar mammoth in 1995. The John Umhoefer is executive Dairies and Golden Guernsey Dairy. 57,518-pound Canadian cheddar topped director of the Wisconsin Cheese Hook’s 20-year cheddar was made the 40,060-pound Belle of Wisconsin Makers Association. He contributes just as Wisconsin passed new regulations made by Simon’s Specialty Cheese seven this column monthly for Cheese on the defi nition of “aged cheese.” For years earlier. Twenty years later, Doug Market News®. decades, any Wisconsin cheese more Simon is president of the USA Cheese than 10 months old was defi ned as aged. Business Unit for Agropur. In February 1995, Wisconsin opened the There was little chance Hook’s ched- defi nition of “aged” to any time frame, as dar would be exported when the 20-year long as the cheese label included the age product was fi rst pressed. But that in days, months or years. Hook’s limited year, Dairy Management Inc. created edition cheddar reached Day 7,300. the U.S. Dairy Export Council and U.S. An International Dairy Foods Asso- participation in international markets ciation study called for deregulation of has steadily grown. Tiny cheese exports 20 years of change in one bite milk and dairy product pricing as debate of less than 1 percent of U.S. production over the 1995 Farm Bill began. U.S. Rep. in 1995 have grown by a factor of 10x, The celebrated 20-year-old Wiscon- Kosikowski passed away at age 79 and Steve Gunderson called the fi rst public reaching more than 800 million pounds sin cheddar released by cheesemakers Walter V. Price at 98. hearing on the Farm Bill in Eau Claire, in 2014. Nonfat dry milk exports have Julie and Tony Hook has a sharp, clean Hook’s cheddar began its cure as a Wisconsin. There, WCMA called for a grown 15x, reaching 1.2 billion pounds bite mellowed by a surprisingly creamy dairy industry article noted that three consolidation of federal orders from 38 last year. Specialty cheeses like aged mouthfeel. This spring, the Hooks took cheese companies had created “home to “four to seven,” a national Class III cheddar from Wisconsin now reach proceeds from the sale of this limited pages” on the internet’s World Wide Web. price and elimination of government Canada, Mexico, Japan, South Korea, edition cheddar to donate $40,000 to- A “home page,” the article explained, purchases of surplus dairy products. China and markets beyond. ward the construction of a new Center is the screen each WWW site prepares Hook’s cheddar aged 19 years before In 1995, WCMA introduced its fi rst for Dairy Research in Madison. to appear on the computer when a user the government stopped buying surplus aged cheddar class for the United States The old cheddar is a time capsule. It accesses that “site.” dairy products. Championship Cheese Contest. That holds the memories of the year its fresh While Hook’s cheddar aged, an all- In 1995, an audit meant the IRS was year, Tony and Julie Hook set aside curd was pressed into a 40-pound block, new Minnesota-Wisconsin milk price at your door. Today, cheesemakers face some cheddar for aging, anticipating when young cheddar was selling for formula took effect for May 1995 milk. a barrage of plant and quality systems a sure win in the 20-year-and-older $1.20 at the National Cheese Exchange. As the cheddar grew older, USDA devel- audits demanded by cheese buyers, class in the distant 2015 contest. CMN As the curd knit back in 1995, USDA oped a Class III formula price for milk retailers and converters. As rival audit changed is grade standards to allow few used in cheesemaking that incorporated systems monetize food safety and pile on The views expressed by CMN’s guest or no mechanical openings in Colby the value of dried whey. This “improve- requirements in the interest of market columnists are their own opinions cheese. Hans Lehner was named winner ment” is arguably more controversial, share rather than sound science, older and do not necessarily refl ect those of of WCMA’s H.P. Mulloy Award. Dr. Frank and more detrimental to cheesemakers, dairy plants like Hook’s will be chal- Cheese Market News®. NEWS/BUSINESS

April restaurant index posts moderate gain Prices plummet in latest Global Dairy WASHINGTON — Driven by stronger they made a capital expenditure for Trade auction; index down 4.3 percent same-stores sales and customer traffi c equipment, expansion or remodeling levels, the National Restaurant Associa- during the last three months. AUCKLAND, New Zealand — The have been a misleading comparison tion’s Restaurant Performance Index The Expectations Index, which mea- Global Dairy Trade (GDT) price index and market signal,” says Eric Meyer, (RPI) posted a moderate gain in April. sures restaurant operators’ six-month fell 4.3 percent and average prices were president, HighGround Dairy. According to the National Restau- outlook for same-store sales, employees, lower across the board Tuesday follow- Other average commodity prices and rant Association, the RPI stood at 102.7 capital expenditures and business con- ing the latest auction on GDT, Fonterra’s the percent decline from last month in April, up 0.5 percent from a level ditions, stood at 102.5 in April, which internet-based sales platform. are as follows: of 102.2 in March. April also was the the National Restaurant Association The average price achieved across • Anhydrous milkfat: US$3,112 per 26th consecutive month in which the says is essentially unchanged from a all contracts and contract periods for metric ton FAS ($1.4116 per pound), RPI stood above 100, which signifi es level of 102.6 in March. Cheddar was US$3,055 per metric ton down 7.4 percent. expansion in the index of key industry Fifty-two percent of restaurant FAS ($1.3857 per pound). GDT did not • Butter: US$2,619 per metric ton indicators. operators expect to have higher sales provide a percent change from last FAS ($1.1880 per pound), down 10 The Current Situation Index, which in six months (compared to the same month’s average price, due to the fact percent. measures current trends in same-store period in the previous year), down seven that Tuesday’s event refl ected a Cheddar • Buttermilk powder: US$1,795 per sales, traffi c, labor and capital expendi- percent from last month. price for contract periods 3 and 4, while metric ton FAS ($0.8142 per pound), tures, stood at 102.9 in April, the highest Also, 28 percent of restaurant opera- last month’s auction had an average for down 7 percent. level in four months. In addition, the tors said they expect economic condi- prices in contract period 2. • Lactose: US$540 per metric ton FAS Current Situation Index stood above tions to improve in six months, down According to HighGround Dairy, ($0.2449 per pound), down 6.9 percent. 100 for the 14th consecutive month. from 35 percent last month. Chicago, GDT properly indicated “not • Rennet casein: US$5,789 per met- Seventy-one percent of restaurant Finally, 59 percent of restaurant applicable” for a change in weighted av- ric ton FAS ($2.6259 per pound), down operators reported a same-store sales operators plan to make a capital ex- erage prices this week for Cheddar since 4.4 percent. gain between April 2014 and April 2015, penditure for equipment, expansion or there was no contract period 2 price • Skim milk powder: US$1,982 per up from 62 percent who reported higher remodeling in the next six months, up offered. Prices did increase versus the metric ton FAS ($0.8990 per pound), sales in March. from 53 percent who reported similarly last contract period 3 offer that occurred down 1.3 percent. Fifty-five percent of restaurant last month. seven weeks ago, but contract period 4 • Whole milk powder: US$2,309 per operators reported an increase in cus- The RPI is based on the responses to was lower against the last reported price metric ton FAS ($1.0474 per pound), tomer traffi c between April 2014 and the National Restaurant Association’s for that period back in March. down 3.1 percent. April 2015, up from 45 percent who Restaurant Industry Tracking Survey, “A GDT percent change would have The next trading event will be reported higher traffi c in March. which is fi elded monthly among res- indicated an increase of about 15-18 held June 16. For more information, Fifty-six percent of operators said taurant operators nationwide. CMN percent from last month, but that would visit www.globaldairytrade.info. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

Friends from Turtle Lake, Wisconsin, found Cheese Brothers wood-fi red grilled cheeses

By Chelsey Dequaine Brothers’ cheese is sold in a box with from Switzerland. His dad came over marketing. That’s when me and Gene a window. and founded some of the fi rst cheese began talking about this.” BARRON, Wis. — Eric Ludy and Gene “It gives us more of a brand than factories in our area.” While Gordy’s County Market, a Graf may not be brothers by birth, but, as slapping a label on it,” Ludy says. “We The family cheese history doesn’t locally-owned grocery store with loca- they say, they are brothers by cheese. In are striving for a new take on cheese. stop there. In 2001, Ludy’s father, Tom, tions across Wisconsin, is testing Cheese March 2014, the two co-founded Cheese We are trying to have an identifi able began Lake Country Dairy, a cheese Brothers’ products, Ludy says he and Graf Brothers Inc., a cheese company looking brand in this market.” factory in Turtle Lake. hope to distribute to more stores this to add a little zest to the age-old craft Cheese Brothers currently offers While he seemed destined to follow summer. Products also can be ordered with its wood-fi red grilled cheeses. four cheese flavors: Granny Gouda his family’s footsteps into the industry, at http://cheesebros.com/buy-cheese/. “From a marketing standpoint, (chipotle Gouda); Sister Swiss (grilled Ludy says he never thought he would. “Our goal is to have a national brand,” cheese has always been quaint,” Ludy Swiss); Brother Bacon (bacon Ched- “I wanted to be journalist. I was for Ludy says. “Having our own facility also says. “We are trying to put more fun and dar); and Uncle Ched (grilled Cheddar). a few years, but I was laid off from a is a dream of mine. We’ve been looking at attitude into it.” By the end of the year, Ludy says Cheese paper when they made cuts,” he says. “I facilities to have a cheese store and a tap Ludy has a background in marketing and Brothers hopes to offer a wine-infused moved to South America, met my wife, room to mix cheese with beer and wine. brand strategy, while Graf operates Barron Asiago as well as a sriracha fl avor. came back and helped my father with I’m excited to see if it takes off.” CMN County Cheese, a packaging and cheese “We are brothers by cheese. The prod- smoking facility also in Barron. Both are ucts are our cheese family,” Ludy says. family friends from Turtle Lake, Wisconsin. “My grandpa probably thinks I’m crazy.” “I was over for dinner one night,” Ludy’s grandfather, John, began his Ludy says. “Gene was talking about how career in the cheese industry in the KELLER TECHNOLOGIES he wanted a label. I said I could do that 1940s by owning and operating Twin for him. That’s when he said ‘we’re part- Town Cheese Factory in Almena, Wiscon- “The Next Generation!” ners.’ We shook hands and that was it.” sin. John sold the business in the late With help from Rev Pop, a brand- 1980s and continues to offer consulting ing fi rm in Milwaukee, Ludy and Graf services for hard Italian cheesemakers. developed a line of products. Inspired “He’s one of the top experts in the by European cheese packaging, Cheese business,” Ludy says. “His family is Canada, Mexico move to retaliate on COOL

OTTAWA, Ontario — Ed Fast, Canada’s to impose more than C$3 billion in re- “Next Generation” “Next Generation” Minister of International Trade, and taliatory measures against the United Lactose Systems: Permeate Dryers: Gerry Ritz, Canada’s Minister of Ag- States, while Mexico will seek authori- riculture and Agri-Food, jointly with zation for more than US$653 million. • Finishing • Less Building Space Ildefonso Guajardo Villarreal, Mexico’s “We continue to call on the United • Crystallizing • Less Energy Usage Secretary of Economy, and Enrique States to repeal COOL legislation for ‡5H¿QLQJ • Less Browning Martínez y Martínez, Mexico’s Secretary beef and pork and comply with its • Drying ‡0RUH3UR¿W of Agriculture, on Thursday issued a international obligations,” the state- • Milling statement on the two countries’ next ment says. “The Canadian and Mexi- • Pharmaceutical steps at the World Trade Organization can governments will continue to work (WTO) against the U.S. country of origin closely to resolve this important trade labeling (COOL) measure, saying the issue with the United States in order to Contact: [email protected] requirements for beef and pork are defend our farmers and ranchers and www.kellertec.com • 507.635.5600 discriminatory and a violation of U.S. maintain jobs and economic prosper- international trade obligations. ity throughout North America.” CMN For more information please visit www.kellertec.com “The amended COOL measure, which causes Canadian and Mexican livestock and meat to be segregated from those of U.S. origin, is damaging to North America’s supply chain and is harmful to producers and processors in all three countries,” the statement says. WTO last month issued a fi nal ruling against the U.S. COOL rule, saying it violates U.S. international trade obliga- tions. Under the WTO ruling, Canada and Mexico are entitled to retaliate against U.S. exports, and that could include higher tariffs on dairy products, dairy stakeholders say. (See “WTO rules against U.S. COOL law; dairy may face retaliation” in the May 22, 2015, issue of Cheese Market News.) “In light of the WTO’s fi nal deci- sion and due to the fact that this bla- tantly protectionist measure remains in place, our governments today are asking the WTO for a special Dispute Settlement Body meeting to request retaliation rights against the United States, to take place on June 17,” Canada and Mexico offi cials say in the statement. The offi cials note that Canada will request authorization from the WTO For more information please visit www.powder-solutions.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — June 5, 2015 NEWS/BUSINESS

Blue Bell enters agreement with Alabama department of health Ad volumes up for

BRENHAM, Texas — Blue Bell the public confi dence that when its production period before ice cream is major dairy product Creameries and the Alabama Depart- products return to the market, they distributed to consumers. categories after ment of Public Health have entered into are safe. Blue Bell Creameries’ plants “We hope that the agreement a voluntary agreement outlining a series have been closed following a multistate between Blue Bell and the Alabama holiday weekend of steps and actions Blue Bell will take Listeria outbreak linked to its ice cream Department of Public Health will as part of its efforts to bring Blue Bell products where at least 10 illnesses and reassure our customers that we are WASHINGTON — Advertising volume Ice Cream back to market. The Alabama three deaths have been reported. taking the necessary steps to bring increased following the Memorial agreement is similar to agreements Actions in the agreement with the Blue Bell Ice Cream back to the mar- Day holiday weekend for some major reached between the company and Alabama Department of Public Health ket,” says Paul Kruse, president and dairy categories, with total cheese ad Texas and Oklahoma state regulatory include rigorous facility cleaning and CEO, Blue Bell Creameries. “We are numbers up 12 percent from the prior agencies last month. (See “Blue Bell sanitizing, revised testing protocols, committed to making these changes week and butter ads up 48 percent, says Creameries announces layoffs to come revised production policies and pro- so that we meet the high standards USDA’s Agricultural Marketing Service as plans remain closed after outbreak” cedures designed to prevent future and expectations of our customers and (AMS) in its latest weekly National Dairy in the May 22, 2015, issue of Cheese contamination, and upgraded employee our regulatory agencies. Blue Bell will Retail Report released May 29. Market News.) training initiatives. Once the company also continue to work cooperatively AMS says the weighted average adver- The agreement details certain ac- is ready to resume production, the vol- and transparently with the U.S. Food tised price last week for national conven- tions Blue Bell will take to help give untary agreement also calls for a trial and Drug Administration.” CMN tional varieties of natural 8-ounce cheese blocks was $2.23, down from $2.30 one week earlier and $2.44 one year earlier. Last week 1-pound cheese blocks had a weighted average advertised price of $4.12, up from $3.77 one week earlier Private Label String Cheese Specialists but down from $4.32 one year earlier, AMS says, while 2-pound cheese blocks had a weighted average advertised price of $6.69, down from $6.73 one week earlier and $7.55 one year ago. AMS says last week 8-ounce cheese shreds had a weighted average adver- tised price of $2.34, down from $2.39 one week earlier and $2.37 one year earlier, while 1-pound cheese shreds had a weighted average advertised price of $3.99, up from $3.57 one year earlier and $3.42 one year earlier. Meanwhile, national conventional butter in 1-pound packs last week had a weighted average advertised price of $3.18, up from $2.77 one week earlier and $3.14 one year ago, AMS says. CMN For your brand, freshness matters ADSA acquires

We pride ourselves on the highest level of quality, not only in our award- FASS membership winning product, but also in our operations and our customer service. CHAMPAIGN, Ill. — The boards of the Our full turn-key operation, experience and our focus on ONLY string American Society of Animal Science cheese, allows us to produce the freshest string cheese for your brand. (ASAS) and the Poultry Science Associa- tion (PSA) have announced they have 115+ years of combined • 99% Fill-Rate. • 48 hours from farm to finish. sold their founding membership inter- experience from Wisconsin • 7-10 Day Lead Time. • Made to order. est in the Federation of Animal Science licensed cheesemakers. • Need it earlier, just ask! • Always fresh. Never frozen. Societies (FASS) to the American Dairy Science Association (ADSA). FASS, which is headquartered in Champaign, Illinois, provides policy and management services to ADSA, ASAS and PSA, as well as other animal agriculture clients. As the primary user of shared services, ADSA approached ASAS and PAS about acquiring their founding membership interests. Effective May 15, ADSA holds 100 percent of FASS membership interest. “In recent years, ASAS and PSA have opted to use staff at their individual societ- ies for services, while ADSA has become an increasingly larger user of FASS services,” says Al Kertz, president, ADSA. “This shift bakercheese.com | [email protected] | 920-477-7871 in business models suggests that a sole FASS-ASDA partnership is ideal.” Pending approval from the Illinois Secretary of State, FASS will cease using the name “Federation of Animal Science Societies” and become le- For more information please visit www.bakercheese.com gally known as FASS publicly. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

Stakeholders submit revised proposals to USDA on California federal milk marketing order WASHINGTON — USDA this week Information Page at www.ams.usda.gov/ the real world marketplace product the objective or effect of the proposal, posted revised proposals submitted AMSv1.0/CAOrder. most produced today. which is to permit partial regulation on by stakeholders requesting a formal Among its revisions, CDI, DFA and Under the alternative proposal, if that portion of a plant’s volume that is hearing to establish a federal milk Land O’Lakes modifi ed proposed sec- evidence at the hearing supports the from outside of the California marketing marketing order (FMMO) for the state tions including restoring the reference concept, they whey contribution end area,” the revised proposal says. of California. to the defi nition of “somatic cell adjust- product formula would be based on the The revised proposal from law fi rm USDA earlier this year received ment” which is part of the uniform lan- sales value and manufacturing cost of Stoel Rives LLP, on behalf of California a formal hearing request from three guage in all orders, the cooperatives say. liquid whey protein concentrate (WPC)- Producer Handler Association (CPHA), California dairy farmer cooperatives “This modifi cation does not make 34 and the yield of WPC-34 from skim, notes that for approximately 48 years, — California Dairies Inc. (CDI), Dairy any substantive change to the proposed Dairy Institute says. producer-handlers have held a quota Farmers of America Inc. (DFA) and order which does not use a somatic cell “Given the ongoing discussion exemption for a limited portion of their Land O’Lakes Inc. — to establish a adjuster for pricing producer milk,” the regarding the whey contribution to Class 1 milk, which is exempted from California federal order. (See “Calif. cooperatives add. the Class III price, there may well be being part of the California milk pool dairy co-ops submit proposal to join CDI, DFA and Land O’Lakes also changes to this alternative proposal as as part of the overall quota system in FMMO” in the Feb. 6, 2015, issue of reiterated their request for a hearing, we obtain more data,” the organization the Pooling Act. These companies have Cheese Market News.) utilizing their revised proposed order adds. (See “California processor, pro- structured their businesses around Additional proposals were received language, at the earliest possible date. ducer groups fi le proposals with CDFA their exempt quota allocations and from the Dairy Institute of California, Dairy Institute of California’s revised on changes to milk pricing” in the May invested millions of dollars to obtain California Producer Handler Associa- proposal, submitted on behalf of the 22, 2015, issue of Cheese Market News.) and maintain those exemptions. tion and Ponderosa Dairy. organization by Davis Wright Tremaine Ponderosa Dairy’s revised proposal, “CPHA submits this proposal to Proposal sponsors were given the LLP, notes the underlying basis for its submitted by Wendy M. Yoviene, coun- preserve the producer-handler quota chance to modify proposals by May 27. alternative proposal is that liquid whey, sel for Ponderosa Dairy, notes modest exemption in any FMMO adopted in All four proposals were modifi ed and not dry whey, could be the formula factor revisions include the addition of a new California as it is an integral part of the are available for viewing, along with the used to calculate the whey contribution subsection noting that any handler California quota system contemplated original submissions, on the California to the Class III price because it may be may elect partially-regulated distribut- for preservation by the 2014 Farm Bill,” ing plant status for any plant located the revised proposal says. USDA extends deadline to submit alternate within the California marketing area USDA currently is conducting with respect to receipts of milk from an internal analysis to determine proposals on new organic promotion order farms located outside of the California whether a hearing will be held. If marketing area. USDA elects to hold a hearing, at least WASHINGTON — USDA’s Agricultural funded research promotion program for “These modifi cations do not change 30 days notice will be provided. CMN Marketing Service (AMS) has extended organic products under the Commodity its deadline by 30 days to allow the Promotion, Research, and Information public to submit alternative proposals Act of 1996. or partial proposals on a new industry- Proposals may be submitted to: funded promotion, research and in- Organic Promotion, Research, and formation order for organic products. Information Order; Room 3071-S, (See “USDA seeks proposals on organic STOP 0201; Agricultural Market- check-off” in the May 22, 2015, issue of ing Service, USDA; 1400 Indepen- Cheese Market News.) dence Ave., SW; Washington, D.C. AMS says it has received a number 20250-0201; phone: 202-720-5115. DELIVERING of requests from organic stakeholders AMS is only seeking proposals or for additional time and now will accept partial proposals. Comments on the sub- CONSISTENT, proposals or partial proposals until July mitted proposal or any other aspect of 20, 2015. an organic research and promotion pro- EXACT AMS will consider submissions gram will not be considered. AMS notes before publishing a proposed Organic that interested parties will have full SHREDS Promotion, Research and Information opportunity to submit comments when Order that would create an industry- it publishes a proposed order. CMN Dairy Cares of Wisconsin seeks sponsors APPLETON, Wis. — Dairy Cares of The Dairy Cares committee selected Wisconsin is seeking businesses and Children’s Hospital as its recipient be- individuals to join in supporting fun- cause of its broad reach. Headquartered draising efforts for its chosen cause, in Milwaukee, the Children’s Hospital Children’s Hospital of Wisconsin. of Wisconsin provides statewide care Sanitary Urschel cheese shredders Over the last four years, Dairy Cares’ through 40 different locations. produce a wide range of shreds to sponsors and donors have collectively As Dairy Cares approaches its PLQLPL]HZDVWHDQGPD[LPL]HSURÀWV raised more than $300,000. This gift to fi fth year, the non-profi t organization U.S.D.A., Dairy Division accepted Urschel cheese shredders the hospital’s general fund on behalf of invites businesses and individuals to offer a full range of cuts through use of easily interchangeable the dairy community and its supporting join this cause. Sponsoring partners cutting heads. Shreds include full, v, reduced-v, oval, wide oval, industries represents a commitment to receive event recognition for their crescent, wide crescent, full Flat-V®, and positively impacting Wisconsin children tax-deductible gift during the annual reduced Flat-V. Strip cuts and grating options and their families who seek medical garden party, which is set for Aug. 1 at are also available. With different machine excellence during the toughest of times. the home of Jim and Annette Ostrom FRQÀJXUDWLRQVDYDLODEOHRQHLVFHUWDLQWR Dairy Cares notes that giving back in in De Pere, Wisconsin. meet your application requirements. this way is a calling that dairy producers “We invite our friends from the dairy like Jim Ostrom, co-founder of Dairy community and beyond to pledge their

® Urschel is a registered trademark of Laboratories, Inc. Discover more about Cares, have answered. support and demonstrate just how much Urschel Cheese ® “In Wisconsin, we are blessed with dairy truly does care about the children Cutting Machinery: being the best place in the country to and families of Wisconsin,” Ostrom says. www.urschel.com/ CheeseCuttingMachinery.html LQIR#XUVFKHOFRP_ milk cows and do business,” Ostrom For more information on becom- says. “Many of us have had success, and ing a Dairy Cares sponsor, visit www. we want to give it back.” dairycaresofwisconsin.org. CMN For more information please visit www.urschel.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 12 CHEESE MARKET NEWS® — June 5, 2015 NEWS/BUSINESS

USDA to allow imports of Dutch egg products to ease shortage Sartori Cheese is

WASHINGTON — USDA’s Food Safety a letter to U.S. Agriculture Secretary products from the Netherlands under releasing Limited and Inspection Service (FSIS) this Tom Vilsack urging USDA to expedite a reinstated food safety equivalency de- Edition Extra-Aged week announced that the Netherlands the reinstatement process to help dairy termination by USDA’s Food Safety and has been reinstated to export pasteur- companies affected by the growing Inspection Service,” says Connie Tipton, Goat Cheese ized egg products to the United Sates shortage of eggs. (See “Bird fl u trig- president and CEO, IDFA. “While this is in light of a domestic shortage due to gers shortage of processed eggs” in last one step to relieve the shortage, IDFA is PLYMOUTH, Wis. — Sartori Cheese avian infl uenza (AI). week’s issue of Cheese Market News.) working in conjunction with other trade has released a Limited Edition Extra- The highly pathogenic spread of IDFA notes many dairy companies associations, government offi cials and Aged Goat Cheese to specialty cheese AI, more commonly known as bird fl u, are affected because ice cream and other stakeholders to seek other ways shops throughout the United States, continues to spread at poultry farms custard production traditionally peaks to increase the processed egg supply.” the cheese will be available through across the Midwest. The disease now in the spring and summer, and eggnog FSIS notes that through a rigor- July. has affected approximately 45 million season will follow soon after. Many of ous process of verifi cation, FSIS has Hand-crafted in small batches us- birds. As of this week, the shortage is these dairy products require minimum determined that the Netherland’s ing 100 percent goat’s milk and extra- estimated at 30 percent to 35 percent amounts of egg yolk solids due to the food safety system continues to be aged for a minimum of 10 months, the of the processed egg supply, according federal standards of identity. equivalent to that of the United States, specialty cheese is only released twice to the International Dairy Foods As- “We’re gratified that USDA has ensuring that product is safe, whole- a year. sociation (IDFA), which last week sent approved imports of pasteurized egg some and properly labeled. CMN “This goat cheese is different than what most expect,” says Pam Hodgson, Sartori Master Cheesemaker. “When we age this in our curing room, the fl avors begin to balance out, and the cheese delivers a creamy fi nish with hints of caramel.” Sartori says it fi rst introduced the cheese in 2012 and received a gold medal at the Global Cheese Awards in the United Kingdom. Since its inception, Sartori has garnered seven awards for the cheese. “The idea has always been there to experiment with goat’s milk,” Hodgson says. “Our hurdle was to understand how to craft a hard goat’s milk cheese and stay true to our Italian roots. We decided to partner with LaClare Farms to source goat’s milk. From there, we created a hard goat’s milk cheese Fairway Dairy & Ingredients and aged it. It’s the steps within the cheesemaking process that allowed is positioned to take care of all of your us to continue within our tradition of hard-style cheese.” A limited supply of wedges also cheese processing and packaging needs. are available online at http://shop. sartoricheese.com/. CMN • Cheese is our specialty • Import/Export • Qualified, highly-trained staff • LTL to multiple loads • Table cheeses • Extensive Reclamation Center Bel Group signs • Specializing in “balancing” • Industrial • Cheese processing/ your inventory • Foodservice packaging agreement to • We areYOUR marketing and • Butter • Cut-n-wrap operation acquire Safi lait procurement partners • Dairy powders • GMPs (Good Manufacturing • 90,000 sq. ft. of Practices) PARIS — The Bel Group recently manufacturing space • Cheese grading signed an agreement with Moroccan to meet your needs • Offering extensive cheese companies Fipar-Holding and Sopar to • We can handle your equipment background acquire 69.82 percent of Safi lait’s share special projects capital and voting rights. The remaining • Bring us your line and 30.18 percent interest will stay under we’ll do the rest the ownership of Safi lait’s founding company, Yasfi . According to Bel Group, Safi lait, Morocco’s third-largest dairy company specializing in the processing, packag- Fairway Dairy & Ingredients ing and sale of fresh milk, ultra-high temperature milk and fresh dairy 17725 Juniper Path products through its Jibal brand, has reported business growth over the past Lakeville, MN 55044 several years. Phone: (952) 431-8400 The agreement is subject to condi- Fax: (952) 431-8470 tions including the approval of anti- trust authorities and the ruling of the Kingdom of Morocco’s Economy and email: [email protected] • Website: www.fairwaydairy.com Finance Ministry for the stake held by Fipar-Holding. Bel Group says the parties hope to obtain these approv- For more information please visit www.fairwaydairy.com als in the third quarter of 2015. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 13 EVENTS

ADPI ingredient seminar to be Sept. 22-23 Green County Fair Cheese Competition ELMHURST, Ill. — The American Excellence, and speakers Charles open for entries, entry form deadline July 6 Dairy Products Institute (ADPI) Dairy Piszczor, CME Group, John Spainhour, MONROE, Wis. — The Foreign p.m. on July 6 and open class entry forms Ingredient Seminar will be Sept. 22-23 Rice Dairy, and Ken Bailey, Darigold Type Cheesemaker’s Association has can be found at www.greencountyfair. at The Fess Parker: A Doubletree by Hil- Inc.; International Panel Discussion announced the Green County Fair net/site/judging/fair-book/. The depart- ton Resort in Santa Barbara, California. with moderator Tim Leviny, Land Cheese Competition is open for en- ment number is 112, and the class is A. On Sept. 22 the event will include the O’Lakes; Milk Powder/Dry Buttermilk tries. All fees should be made payable to the following lectures and speakers: Evolu- Outlook with speaker AJ Cecconi, Dairy According to the Foreign Type Green County Fair Association. tion of Dairy Technology with speaker America; and Cheese Market Outlook Cheesemaker’s Association, licensed Cheese entries must be in the fair’s Phil Tong, California Polytechnic State with speaker Mary Ledman, The Daily cheesemakers and cheese factory op- cheese cooler by 7 p.m. on July 21. Judg- University; Economic Panel Discussion Dairy Report. erators may enter the contest. There ing will be at the Exhibition Hall July 22, with moderator Dave Thomas, ADPI; ADPI members can register for $395, may be multiple entries by the same the fi rst day of the Green County Fair. Permeate Outlook with speaker Linda and non-ADPI members can register cheesemaker per class, as long as it is The cheese auction will be July 26 on Myhr, Proliant Dairy; Lactose Outlook for $495. a different type of cheese. Entries not the fi nal day of the fair. with speaker Jim Taniwaki, Leprino For more information, or to register, vis- placed in the correct class will be moved For more information, email Gail Foods; Dairy Ingredients in Animal it www.adpi.org/Events/2014DairyIngre appropriately by the judges. Zeitler, executive director, Foreign Type Feed with speaker Jim Sullivan, ADPI dientSeminar/DairyIngredientRegistra Green County Fair entry forms for Cheesemaker’s Association, at gail. Center of Excellence; Dry Whey Outlook tionForm/tabid/168/Default.aspx. CMN cheese must be in the fair offi ce by 6 [email protected]. CMN with speaker Yann Connan, Lactalis Ingredients; and Dairy Proteins Out- look with speaker Suvash Kafl ey, Milk Specialties. On Sept. 23, the event will include the following lectures and speakers: Risk Management Panel Discussion THIS IS HOW with moderator Mike McCully, The McCully Group & ADPI Center of Washington Artisan Unlimited Cheesemakers Festival to serve LOOKS. more than 100 cheeses Sept. 26

SEATTLE — The 4th annual Washing- ton Artisan Cheesemakers Festival will be Sept. 26 at the Seattle Design Center. Attendees will be able to sample cheeses from more than 20 Washington cheesemakers. The festival is expected to serve more than 100 cheeses with accompaniments and beverages from local producers. “Guests will have the opportunity to meet the cheesemakers and learn about their products, business and philosophy, as well as how to choose, store, taste and pair cheeses to en- hance their tasting experience and appreciation for the art of cheese- making,” says the Washington Artisan Cheesemakers Festival. In addition, the 2015 edition of the Washington Artisan Cheese Map is avail- able at grocery stores, specialty food shops, farmers markets and farm stores across Washington. The guide contains a Washington cheesemaker directory and a map of the state, plus a list of retail The new look of Whitehall Specialties reflects the way locations that regularly carry locally- we create cheese products. We offer unlimited ways produced cheese. The map contains to provide you with tasty, easy-to-use, cost-effective 68 cheesemakers, many of whom the solutions for your cheese needs. Washington Artisan Cheesemakers Festival says will be at the festival. Try Whitehall Specialties. You’ll see The map also is available for free how unlimited looks. download at www.washingtonarti sancheese.com. Tickets to the festival will go on sale mid-June at www.washingtonarti www.whitehall-specialties.com ã 888-755-9900 sancheese.com. Admission includes all cheese samples and three drink tickets. © 2014 Whitehall Specialties, Inc. For more information, email info@ washingtonartisancheese.com. CMN For more information please visit www.whitehall-specialties.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 14 CHEESE MARKET NEWS® — June 5, 2015 NEW PRODUCTS FOR DAIRY MANUFACTURERS

DSM develops new worldwide Continental cheese solution Bemis offers

THE NETHERLANDS — To ad- “We have seen that Continental The solution also addresses the customers dress diverse taste, texture and fat cheese producers are looking for a need for an easy-to-understand-label, new augmented requirements of Continental chees- unique taste or texture which can be as the coagulants are benzoate-free es, DSM has developed a solution adapted to local consumer demands. and increase the whey value because reality packaging for production consisting of a range With our new solution, DSM is the in- of their high thermolability and speci- of Delvo Cheese CT cultures, which gredient partner for companies making fi city. OSHKOSH, Wis. — Bemis Co. Inc. DSM says alone or in combination all variations of Continental cheese “As a service, we offer our partners a recently introduced a new technology with adjunct cultures, coagulants all over the world,” says Marjorie unique tool to calculate where process that offers cheesemakers a fresh way and ripening enzymes can meet pro- Saubusse, global marketing manager costs can be reduced, and as a result of attracting the attention of buyers duction demands. cheese, DSM. you can get more cheese out of milk,” at retail and gathering data that can Depending on the need, DSM says According to the company, the says Saubusse. benefi t processors and buyers alike. it can supply an optimized solution for consistent acidifi cation of the cultures For more information, visit www. The technology is based on an “aug- each cheese type, allowing customers to results in less loss. The enzymes and dsm.com/markets/foodandbever mented reality” application through buy cheese cultures and enzymes that adjunct cultures add textural and fl avor ages/en_US/products/cultures/delvo which consumers can interact with a work synergistically together without benefi ts, such as improved slicing and -cheese/delvo-cheese-ct.html?CC_ cheese brand in the store, and through side effects. dicing as well as reduced bitterness. PressRelease. CMN which cheesemakers can offer coupons, content and other special perks. Bemis and Curwood — now united under the Bemis name — displayed this technology in April at the Wisconsin Cheese Industry Conference in Madi- son, Wisconsin. “The idea behind this was, how do we help our customers drive their business through the use of packaging?” says Jill Henegraaf, director of marketing communications at Bemis Co. The augmented reality technology allows users to scan packaging with a special app on their phone. Consumers then have access to more information on the product, such as where it came December 2016 | New-York, USA from, other varieties offered and even recipe ideas, says Aaron Wallander, market director-dairy, Bemis Co. Time to Taste Wallander notes the technology also can integrate interactive games to connect children and other consumer groups. In addition, companies can offer coupons and other benefi ts through the app, he adds. The technology is available via the DAQRI app and can be used with any iOS or Android device. Consum- ers view the target image or package through the in-app camera, and then touch virtual buttons on the screen to interact with the content. “It’s a new way to help cheesemakers engage with consumers and get that package off the shelf,” says Michael Elliott, business development manager, Bemis Co. Elliott notes the technology is not a cost burden to companies depending on how much they want to do with it. Wallander adds the technology can be used without needing to change ADOPT-AN-ALP | IT’S EASY, PICK A SWISS ALP AND ITS CHEESE ! the graphics currently printed on the package. Enjoy and share a blog and online updates on the Alp, cheeses, farmers and animals “Everything can be done digitally, all summer long. Receive your spectacular cheeses just in time for the Holidays. Be happy and reducing costs and speeding implemen- know that you are not only supporting sustainable farming and cheese making, but also helping tation,” he says. to keep traditions alive. The most successful mongers will be invited to visit their adopted Alp ! “It’s a new way to differentiate For more info please contact [email protected] or call (239) 246 0523 your product on the retail shelf,” Elliott adds, noting companies also can track when and where the technology is being used. CMN

Cheeses from Switzerland. Switzerland. Naturally. www.cheesesfromswitzerland.com

For more information please visit www.cheesesfromswitzerland.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 15 PEOPLE

Comings and goings ... comings and goings WOW Logistics names scholarship winners APPLETON, Wis. — WOW Logistics Center for Dairy Research,” says Randy John Newton will join the staff of the where he is based. He also will build has named Eleanor Miller, a Univer- F. Radtke, vice president of marketing, National Milk Producers Federation customer relationships and report to sity of Wisconsin-Madison junior, as WOW Logistics. (NMPF) July 1 as senior director of Steve Foerstner, divisional sales man- the 2015 winner of its dairy or food WOW also says it awarded an ad- economic research, enhancing the re- ager. Before joining Sargento, Clarfelt science scholarship. ditional dairy science scholarship to search and analytical capabilities of the worked as the business development According to WOW Logistics, Miller, South Dakota State University (SDSU) organization. Newton currently is a clini- manager on the Sargento Foods account an Appleton, Wisconsin, native, is junior Michaela VanderWal. VanderWal cal assistant professor in Agricultural at Advantage Sales and Marketing. majoring in food science and hopes is majoring in dairy manufacturing and Commodity Markets, Department of He earned his bachelor of business to pursue a career researching and will conduct a summer internship with Agricultural and Consumer Economics, administration degree from Western developing new products for the dairy Kemps LLC in Rochester, Minnesota. at the University of Illinois at Urbana- Michigan University’s Haworth College industry. She expects to graduate in May 2016. Champaign. Newton has more than a of Business in Kalamazoo, Michigan. “Eleanor has demonstrated a pas- In addition to being a full-time student, decade of experience in dairy policy and Target Corp., Minneapolis, recently sion for the dairy industry through her VanderWal is working and receiving train- has helped USDA implement the new appointed Anne Dament to the role of on-campus involvement and work at the ing at SDSU’s Davis Dairy Plant. CMN federal dairy Margin Protection Pro- senior vice president, merchandising. gram. He received a Ph.D. in agricultural She will be responsible for leading economics, a M.A. in macroeconomics the strategic repositioning of Target’s WCMA awards two with H.P. Mulloy Award and a M.S. in agricultural economics, all food business. Dament brings more from Ohio State University. From 2004 than 19 years of grocery and consumer MADISON, Wis. — The Wisconsin Cheese Contest. to 2014, Newton worked for the USDA’s packaged goods experience to the role. Cheese Makers Association (WCMA) This year, WCMA says Fahrney Agricultural Marketing Service on issues Dament joins Target from PetSmart, has presented its 21st Horace P. (H.P.) and Hartwig tied for the highest aver- relating to risk management and federal where she most recently worked as vice Mulloy Memorial Award, its highest age score of 99.3 out of 100 for their farm income support programs. While president-services. Target leadership honor for cheesemaking, to Jamie individual entries in Baby Swiss and serving in this role, Newton served both previously announced the company Fahrney (Chalet Cheese Co-op) and Muenster, respectively. The scores as a 2013 fellow on the U.S. Senate Com- will reposition its approach to food over Walter Hartwig (Zimmerman Cheese). were taken from the 2014 Wisconsin mittee on Agriculture, Nutrition and the next 12 to 18 months. Target says The award is presented every oth- State Fair and the 2015 United States Forestry, and as a researcher for the its food reinvention will emphasize six er year to the cheesemaker with the Champion Cheese Contest. USDA Offi ce of the Chief Economist, key categories that resonate most with highest average score from a cheese The plaque is named in honor of Hor- providing policy insight. He has been its guests: better-for-you snacks, cof- type entered in the most recent Wis- ace P. Mulloy, a WCMA executive direc- at the University of Illinois since 2014. fee and tea, premium sauces and oils, consin State Fair Cheese and But- tor and contest chairman who served Sargento Foods Inc., Plymouth, specialty candy, wine and craft beer, and ter Contest and the U.S. Champion from 1940 through the 1960s. CMN Wisconsin, has announced Daniel yogurt and granola. It also will expand Clarfelt as customer business man- the availability of natural, organic, lo- ager within the company’s Consumer cally grown and gluten-free choices to Products Division. In this role, Clarfelt fi t guests’ wellness-focused lifestyles. will be responsible for managing the Work on the reinvention is underway, sale of all Sargento Foods products with the most signifi cant changes ex- within the Kansas City, Missouri, region pected to arrive in stores in 2016. CMN

Ken Heiman, Master Cheesemaker From humble beginnings to time-honored traditions, Nasonville Dairy always offers WE SERVICE “A Family Tradition of Quality.” s /VER6ARIETIES 3TYLESAND4YPESOF THE GLOBE !WARD 7INNING#HEESE s %XTENSIVE5NIQUE#HEESESFROM with quality scientific equipment 4RADITIONALTO3PECIALTY manufactured by us at our Colorado s #RAFTEDBYA-ASTER#HEESEMAKER facility and select products by other s #ONSISTENT !FFORDABLY0RICED0RODUCT manufacturers. All products and s 4HIRD'ENERATION7ISCONSIN$AIRY equipment come with a full 3UPPORTING,OCAL$AIRY&ARMERS manufacturer’s warranty and are Explore our online store and product backed by the knowledgeable offerings by visiting our website at personnel at UDY Corporation. www.nasonvilledairy.com 5$9#ORPORATION also has the expertise to assist you with all of Proven Technology Since 1960 your project needs and a complete s$IRECT0ROTEIN fabrication shop is at your service. 2EADOUT When you select UDY you get price, s(IGH#ORRELATION product and experience! WITH+JELDAHL #OMBUSTION  s1UICK%ASY /PERATION s!FFORDABLE Nasonville Dairy UDY Corporation s0RECISE !CCURATE (WY7EST 201 Rome Ct., AND2EPRODUCIBLE -ARSHlELD 7) Ft. Collins, CO 80524 s#USTOMIZEDTO9OUR 0HONE   PH: 970.482.2060 .EEDS"UDGET &AX   Email: [email protected] FAX: 970.482.2067 s!PPLICABLETO www.nasonvilledairy.com EMAIL: bill@udyonecom #HEESE $AIRY WEB: www.udyone.com -ANY#OMMODITIES

For more information please visit www.udyone.com For more information please visit www.nasonvilledairy.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 16 CHEESE MARKET NEWS® — June 5, 2015 NEWS/BUSINESS

Easy Cheese launches ‘Ultimate Challenge’ Fonterra Australia sets fi xed base milk for anniversary, $25,000 is fi rst place prize price, milk price range for 2015-16 season

EAST HANOVER, N.J. — Easy using Easy Cheese as the medium MELBOURNE, Australia — Fonterra This helps Fonterra suppliers to plan for Cheese has launched The Easy Cheese • Meme: an original meme that Australia recently announced its fi xed the season ahead with some degree of Ultimate Challenge in celebration of pertains to Easy Cheese base milk price and milk price range certainty while still being exposed to its 50th anniversary. One grand prize • Easy Cheese Hack: the most cre- for the 2015-16 season, giving its sup- some market upside, the cooperative winner will win $25,000. Two runner- ative uses of Easy Cheese pliers greater certainty and the ability notes. ups will receive $5,000 each. “We take our fans’ passion for the to better manage price volatility, the The price risk management tools Through June 15, contestants must product seriously,” says Wesley Sara- cooperative says. used a tender allocation process for follow @EasyCheeseUSA on Twitter, ceni, senior associate brand manager, The milk price range sets a minimum both suppliers and customers. The Instagram or Vine and submit a photo Easy Cheese, Mondelez International weighted average price of $5.54 per process enables Fonterra Australia to or video with #EasyCheeseChallenge Inc. “We couldn’t think of an easier kilogram of milk solids (kg/MS). match volume at a price point at which for a chance to win. way to honor fi fty years of Easy Cheese.” The fi xed base milk price is equiva- its customers are currently prepared to Entry categories include: For more information, visit www. lent to a weighted average of $5.80 kg/ buy for the next 12 months, with volume • Edible Art: an edible work of art EasyCheese.com. CMN MS. at which its farmers are prepared to sell Introduced last season, fi xed base for the next 12 months. milk price is a price risk management The milk price range and fi xed base Milk Specialities Global launches lactose tool allowing suppliers to lock in a milk price programs are separate of Fon- volume of milk at a set price, the co- terra Australia’s standard milk pricing free whey protein isolate for consumers operative says. model, and variances in the program will Milk price range, a new price risk not impact the returns to the broader EDEN PRAIRIE, Minn. — Milk of lactase to process the lactose, we management tool this season following supply base, the cooperative notes. Specialties Global, a manufacturer may experience uncomfortable diges- a successful trial last season, builds on Fonterra Australia expects to an- of nutritional ingredients, recently tive issues.” the fi xed base milk price by allowing nounce its opening price for the 2015-16 launched lactose free whey protein According to the company, consum- participating suppliers to lock in a season in late June, in line with previous isolate (WPI). ers with a lactose sensitivity or intoler- volume of milk within a set price range. seasons, the cooperative adds. CMN “Lactose is the naturally occurring ance now have an additional choice for sugar in milk and requires lactase en- a lactose-free dairy product. zymes to digest it,” says Benoit Turpin, “This will allow our customers to IFF to acquire Henry H. Ottens Manufacturing vice president, sales and marketing, create and label products specifi cally Milk Specialties Global. “If our body for consumers who have to avoid lac- to strengthen its North American business does not produce the required amount tose in their diet,” Turpin says. CMN NEW YORK — International Flavors profi table growth in the future.” & Fragrances Inc. (IFF) recently an- The transaction, which IFF says nounced it has entered into an agree- will be funded from existing resources, ment to acquire Henry H. Ottens Man- is expected to add approximately $60 ufacturing Co. Inc. million in revenue on an annualized According to IFF, Ottens Flavors is basis and be slightly accretive to IFF’s a privately-held company known for earnings per share in 2015, excluding its diverse fl avors technologies. Ot- transaction costs. Financial terms of tens Flavors’ customer base includes the deal have not been disclosed, the A&B Process Systems designs, fabricates & a portfolio of U.S.-based accounts, company adds. installs the finest Process Systems available! which IFF says complements its “Once completed, the deal will ON TIME & IN BUDGET portfolio. strengthen our operations in North “This acquisition is an exciting one America and enhance our ability to meet We are located in the heart of Dairyland having as it’s the fi rst step in our redefi ned the needs of our customers through a decades of experience serving the dairy industry. strategy to win where we compete,” differentiated service model geared We inspect, & test our products and components says Andreas Fibig, chairman and CEO, towards enhancing collaboration and to precise standards using the latest technology IFF. “IFF and Ottens Flavors share rich building greater customer intimacy,” in our Hygienic & A.S.M.E. Certified facilities. histories, world-class capabilities and says Matthias Haeni, group president, Products: (not limited to) a strong commitment to innovation. Ottens Flavors. Clean-in-Place (CIP) They will be joining a company that is For more information, visit Mix Tanks well-positioned to deliver sustainable www.iff.com. CMN Melt Systems Process Piping Installation HTST & Vat Pasteurization Arla, DMK open joint venture whey facility HTST Balance Tanks HTST Hold Tubes NORDHACKSTEDT, Germany — full capacity of the production facilities. VacuShear® ArNoCo GmbH & Co. KG, the joint ven- With around 40 employees, the site Flavor Vats Services Provided: ture between Arla Foods and the DMK processes approximately 1.5 million (not limited to) Batching & Blending Systems Group, recently entered a new stage pounds of whey, which is made into Process Engineering Transfer Panels as the two companies opened a brand 55.1 million pounds of lactose and Custom Design & Fabrication Modular Process Systems new production facility at DMK’s Nor- 26.5 million pounds of WPC per year. Automation & Controls Water & Wastewater Management Factory Acceptance Testing dhackstedt site in Northern Germany. Arla Foods and the DMK Group Installation The new ArNoCo site will process the own equal shares in the joint venture. Documentation whey produced from DMK’s cheese “With our mutual investments in Start-up & Training production and supply whey protein ArNoCo, DMK and Arla Foods can build concentrate (WPC) and lactose to very successfully on our strengths and Arla’s global ingredients business. experience,” says Peder Tuborgh, CEO, The joint venture ArNoCo was estab- Arla Foods. “This new joint venture will lished in 2011, and the following year enhance Arla Foods Ingredients’ posi- 201 S Wisconsin Ave Stratford WI 54484 construction began on a new production tion as one of the world’s leading suppli- Call today 888.258.2789 facility. In late 2014, the company began ers of the highest quality whey protein its fi rst test production at the whey and lactose ingredients. The market visit us at www.abprocess.com processing facility, and since the end of for these products is growing fast, so For more information please visit www.abprocess.com February, ArNoCo has been able to use the we are pleased to get started.” CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 17 CLASSIFIED ADVERTISING

• HELP WANTED 7 • HELP WANTED 7

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EPA proposes ethanol volume requirements under RFS; hearing to take place June 25

WASHINGTON — The U.S. Environ- these volume targets (or alternative EPA says its proposal comes during yond the level of the E10 blendwall, or mental Protection Agency (EPA) last volume requirements established by a “period of transition” for the RFS signifi cantly greater use of non-ethanol week proposed long-awaited ethanol the EPA in accordance with statutory program. In the program’s early years, renewable fuels than has occurred to volume requirements under the Renew- waiver authorities) into compliance compliance with the advanced biofuel date, depending on how the market able Fuel Standard (RFS) program for obligations that refi ners and importers and total renewable volume require- responds to the standards EPA sets. the years 2014, 2015 and 2016. must meet every year. ments could be readily achieved in large For various reasons, EPA’s proposed The RFS program began in 2006, and Over the past few years, EPA has seen part by blending increasing amounts of rule was criticized by some members the statutory requirements for the RFS analysis concluding that the ambitious ethanol into gasoline and biodiesel into of Congress as well as agricultural program were subsequently modifi ed statutory targets in the Clean Air Act diesel fuel. As the program progresses, stakeholders. through a 2007 law. exceed world conditions. however, significantly increasing “EPA’s announcement adds to the According to the U.S. Energy In- Despite “signifi cant” efforts by USDA renewable fuel volumes will require building evidence of how poorly the formation Administration (EIA), fuel and the U.S. Department of Energy pushing beyond current constraints agency has managed the Renewable ethanol production in the United States (DOE) to promote the use of renew- on blending more ethanol into gasoline Fuel Standard and how the mandate doubled in volume, from approximately able fuels, real-world limitations such and will require sustained growth in is in need of signifi cant reform and 6.5 billion gallons in 2007 to about 14.3 as the slower-than-expected develop- the development and use of advanced, oversight,” says U.S. Sen. Jim Inhofe, billion gallons in 2014. Today, nearly all ment of the cellulosic biofuel industry, non-ethanol renewable fuels, including R-Okla., chairman of the Senate Envi- of the approximately 138 billion gallons less growth in gasoline use than was drop-in renewable fuels. ronment and Public Works Committee. of gasoline used for transportation expected when Congress enacted these The proposed rule acknowledges this “Clearly, the statutory volumes are purposes contains 10 percent ethanol provisions in 2007, and constraints in transition by proposing volume require- unachievable.” (E10). supplying certain biofuels to consum- ments based not only on the volumes of Approximately 40 percent of U.S. The fundamental objective of the ers, have made the timeline laid out renewable fuels that already have been corn production is used to produce RFS is to increase the use of renewable by Congress “extremely diffi cult to achieved in 2014 and the fi rst part of ethanol, says Maryland corn farmer Chip fuels in the U.S. transportation system achieve,” EPA notes. 2015 but also on the additional volumes Bowling, president of the National Corn every year through at least 2022, EPA The volume requirements proposed that can be supplied later in 2015 and in Growers Association. notes. These fuels include corn starch by EPA last week are less than the 2016 as the market addresses infrastruc- “Once again, the EPA has chosen ethanol, the predominant biofuel in statutory targets for 2015 and 2016 but ture and other constraints, EPA says. to ignore the law by cutting the corn use to date. higher than what the market would The proposal includes volumes of ethanol obligation 3.75 billion gallons The law establishes annual volume produce and use in the absence of such renewable fuel that will require either from 2014 to 2016,” Bowling says. “This targets and requires EPA to translate standards, the agency adds. ethanol use at levels signifi cantly be- represents nearly a billion and a half bushels in lost corn demand.” Roger Johnson, president of the National Farmers Union, says he is extremely disappointed by the EPA’s CLASSIFIED ADVERTISING decision. “EPA’s delays in announcing the RFS have done a lot of damage to family farmers and to the fragile renewable HELP WANTED 7 HELP WANTED 7 • CHEESE/DAIRY 12 fuel sector already, and the targets an- • • nounced (last week) are yet another setback,” Johnson says. Meanwhile, EPA in Thursday’s Fed- Food Quality Specialist Trainee GOT CHEESE? eral Register announced a hearing on the requirements will be held June 25 (Must be willing to Relocate) We purchase scrap cheese in Kansas City, Kansas. The proposed WƌŽĐƟǀĞ^ŽůƵƟŽŶƐh^͕>>ŽīĞƌƐĐŽŵƉůĞƚĞĐůĞĂŶŝŶŐĂŶĚƐĂŶŝƚĂƟŽŶƐŽůƵƟŽŶƐ͕ŵĂŝŶƚĞŶĂŶĐĞ (fish(fish bait,bait, floorfloor sweeps, etc.)etc.) rule also is expected to be published in ƐƵƉƉůŝĞƐ͕ĨŽŽĚŝŶŐƌĞĚŝĞŶƚƐĂŶĚĐŽŵŵŽĚŝƚLJĐŚĞŵŝĐĂůƐƚŽǁŽƌůĚĐůĂƐƐĨŽŽĚ͕ĨĂƌŵĂŶĚŝŶĚƵƐƚƌŝĂů forfor feed.feed. WeWe cancan pickpick upup onon aa the Federal Register in the near future. ĐƵƐƚŽŵĞƌƐ͘  KƵƌ ĨŽĐƵƐ Ăƚ WƌŽĐƟǀĞ ^ŽůƵƟŽŶƐ h^͕ >> ŝƐ ƚŽ ƐƵƉƉůLJ ĞdžĐĞƉƟŽŶĂů ƐĞƌǀŝĐĞ͕ spot, weekly oror monthlymonthly basis.basis. ƉƌŽĚƵĐƚƐĂŶĚĞƋƵŝƉŵĞŶƚ͘tĞƉƌŽǀŝĚĞĐŽƐƚĞīĞĐƟǀĞƐŽůƵƟŽŶƐƚŽƚŚĞŶĞĞĚƐĂŶĚĐŚĂůůĞŶŐĞƐŽĨ Comments on the proposal will be ŽƵƌĐƵƐƚŽŵĞƌƐĂŶĚƉƌŽƐƉĞĐƚƐ͘ Please contact: accepted through July 27, and EPA says tĞĂƌĞƐĞĞŬŝŶŐĂ&ŽŽĚYƵĂůŝƚLJ^ƉĞĐŝĂůŝƐƚdƌĂŝŶĞĞƚŽŵĂŶĂŐĞĂŶĞƐƚĂďůŝƐŚĞĚƚĞƌƌŝƚŽƌLJ͕ŵĂŝŶƚĂŝŶ͕ it will fi nalize the volume standards ĂŶĚĞdžƉĂŶĚƐĂůĞƐǁŝƚŚĞdžŝƐƟŶŐŽƌŶĞǁĨŽŽĚƉůĂŶƚĐƵƐƚŽŵĞƌƐ͘tĞĂƌĞƐƉĞĐŝĮĐĂůůLJůŽŽŬŝŶŐĨŽƌ [email protected] in the rule by Nov. 30, 2015. CMN Ă&ŽŽĚYƵĂůŝƚLJ^ƉĞĐŝĂůŝƐƚƚƌĂŝŶĞĞƚŽǁŽƌŬŝŶ^ŽƵƚŚǁĞƐƚtŝƐĐŽŶƐŝŶ͘ĂŶĚŝĚĂƚĞŵƵƐƚďĞĂƐĞůĨͲ (866) 547-6510 ƐƚĂƌƚĞƌǁŚŽŝƐƌĞĂĚLJĂŶĚǁŝůůŝŶŐƚŽǁŽƌŬ͘^ŽŵĞǁĞĞŬĞŶĚǁŽƌŬŵĂLJďĞƌĞƋƵŝƌĞĚĚĞƉĞŶĚŝŶŐŽŶ ĐƵƐƚŽŵĞƌƐ͘KƵƌƐƚƌŽŶŐƚƌĂŝŶŝŶŐƉƌŽŐƌĂŵǁŝůůŚĞůƉLJŽƵĞdžĐĞĞĚŽƵƌĐƵƐƚŽŵĞƌƐ͛ĞdžƉĞĐƚĂƟŽŶƐ͘ WƌŝŵĂƌLJƵƟĞƐ͗ USDA announces ͻDƵƐƚďĞĂƐĞůĨͲƐƚĂƌƚĞƌĂŶĚĚƌŝǀĞŶďLJƐƵĐĐĞƐƐ ͻdžĐĞůůĞŶƚĐŽŵŵƵŶŝĐĂƟŽŶƐŬŝůůƐ͕ĐĂƉĂďůĞŽĨƵƐŝŶŐDŝĐƌŽƐŽŌtŽƌĚ͕džĐĞů͕WŽǁĞƌWŽŝŶƚ MPP margin for ͻWŽƐƐĞƐƐĂďĂƐŝĐŬŶŽǁůĞĚŐĞŽĨĐŚĞŵŝƐƚƌLJĂŶĚĂŶƵŶĚĞƌƐƚĂŶĚŝŶŐŽĨĨŽŽĚƉůĂŶƚƐĂŶŝƚĂƟŽŶƉƌĂĐƟĐĞƐ ͻďŝůŝƚLJƚŽƚƌĂŝŶĞŵƉůŽLJĞĞƐŽŶĐůĞĂŶŝŶŐƉƌŽĐĞĚƵƌĞƐĂŶĚƐĂĨĞƚLJ March and April ͻDƵƐƚƵŶĚĞƌƐƚĂŶĚƚŚĞĐŽŵƉůĞƚĞůŝŶĞŽĨĐŚĞŵŝĐĂůƐͬĞƋƵŝƉŵĞŶƚƉƌŽĚƵĐƚƐŽīĞƌĞĚďLJƚŚĞŽŵƉĂŶLJ ZĞƋƵŝƌĞŵĞŶƚƐ͗ WůĞĂƐĞŶŽƚĞǁŽƌŬŚŽƵƌƐŇƵĐƚƵĂƚĞ͘&ůĞdžŝďŝůŝƚLJƚŽǁŽƌŬĚĂLJŽƌŶŝŐŚƚŚŽƵƌƐŝƐĂŵƵƐƚ͘ www.whalenfoodsinc.com WASHINGTON — USDA last week ͻWƌĞǀŝŽƵƐƐĂůĞƐĞdžƉĞƌŝĞŶĐĞĚĞƐŝƌĞĚ ͻWƌŽǀĞŶĂďŝůŝƚLJƚŽĞƐƚĂďůŝƐŚƉĂƌƚŶĞƌƐŚŝƉƐͬĂůůŝĂŶĐĞƐ announced that the March-April mar- ͻƵƐƚŽŵĞƌĨŽĐƵƐĞĚ gin under the new Margin Protection ͻdžĐĞůůĞŶƚǀĞƌďĂůĂŶĚǁƌŝƩĞŶĐŽŵŵƵŶŝĐĂƟŽŶƐŬŝůůƐ͕ĂƩĞŶƟǀĞĂŶĚƟŵĞůLJŝŶƌĞƐƉŽŶƐĞƐ Program for Dairy (MPP) is $7.50415 ͻďŝůŝƚLJƚŽĨŽůůŽǁƵƉĂŶĚŵƵůƟͲƚĂƐŬ FOR SALE: per hundredweight. ͻ&ĂŵŝůŝĂƌŝƚLJǁŝƚŚD^KĸĐĞƐŽŌǁĂƌĞĂŶĚƐƚƌŽŶŐĐŽŵƉƵƚĞƌƐŬŝůůƐ 5 YEAR OLD ͻsĂůŝĚĚƌŝǀĞƌ͛ƐůŝĐĞŶƐĞ USDA says this will generate a pay- ͻĚĞŐƌĞĞŝŶ&ŽŽĚ^ĐŝĞŶĐĞ͕ĂŝƌLJ^ĐŝĞŶĐĞ͕DŝĐƌŽďŝŽůŽŐLJ͕ŚĞŵŝƐƚƌLJŽƌƌĞůĂƚĞĚĮĞůĚǁŽƵůĚďĞĂƉůƵƐ WHITE CHEDDAR ment of 49.5 cents per hundredweight WŚLJƐŝĐĂůZĞƋƵŝƌĞŵĞŶƚƐ͗ for those dairy operations insured at • Produced by Master ͻďůĞƚŽůŝŌƵƉƚŽϱϬƉŽƵŶĚƐƵŶĂƐƐŝƐƚĞĚ͕ďĞŶĚ͕ƐŝƚƐƋƵĂƚ͕ĐůŝŵďƐƚĞƉƐĂŶĚůĂĚĚĞƌƐ the $8 margin level but not those who ͻďůĞƚŽƐŝƚŝŶŽĸĐĞĐŚĂŝƌǁŽƌŬŝŶŐŽŶǁƌŝƩĞŶĂƐƐŝŐŶŵĞŶƚƐĂŶĚŽƉĞƌĂƚĞĂĐŽŵƉƵƚĞƌ Cheese Maker ĞŶĞĮƚƐ/ŶĐůƵĚĞ͗ • Sufficient Quantities chose less coverage. The payment also /ĨLJŽƵŚĂǀĞĚĞƐŝƌĞƚŽŐƌŽǁŝŶĂƐĂůĞƐŽƌƐĞƌǀŝĐĞƉŽƐŝƟŽŶǁŝƚŚŝŶƚŚĞĨŽŽĚŝŶĚƵƐƚƌLJĂŶĚƉŽƐƐĞƐƐƚŚĞ Available is subject to a 7.3-percent federal se- ƋƵĂůŝƟĞƐůŝƐƚĞĚĂďŽǀĞ͕ǁĞtEdƚŽŚĞĂƌĨƌŽŵLJŽƵ͘WůĞĂƐĞƐĞŶĚLJŽƵƌĐŽǀĞƌůĞƩĞƌ͕ƌĞƐƵŵĞĂŶĚ questration deduction. ĐŽŵƉĞŶƐĂƟŽŶĞdžƉĞĐƚĂƟŽŶƐǁŚĞŶĂƉƉůLJŝŶŐ͘ŽŵƉĞŶƐĂƟŽŶĂŶĚƉŽƚĞŶƟĂůƌĞůŽĐĂƟŽŶƉĂĐŬĂŐĞ • Call For Pricing ŝƐďĂƐĞĚŽŶĞdžƉĞƌŝĞŶĐĞ͘ In addition, farmers enrolled in MPP had to make their fi nal premium pay- ProĐƟǀĞ ^ŽůƵĐƟŽŶƐ USA ments this week. Participating farmers ŽŶƚĂĐƚ͗ŽƵŐ^ƚŽƌŚŽī were required to pay at least 25 percent ĚŽƵŐƐΛƉƌŽĂĐƟǀĞƐŽůƵƟŽŶƐƵƐĂ͘ĐŽŵ (800) 200-6020 of the premium by Feb. 1, with the bal- For more information please email [email protected] www.cedargrovecheese.com ance of the premium due June 1. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

Lion Ltd. expands specialty cheese site Cultured products named most innovative BURNIE, Australia — Lion Ltd. expanded and upgraded, with more at IDFA milk, cultured dairy products contest recently opened The Heritage, a than AU$150 million in direct invest- newly-expanded specialty cheese ment from Lion, as well as support WASHINGTON — Yoplait Berry Pome- Yoplait Berry Pomegranate Yogurt & manufacturing hub in Burnie on the from the Tasmanian government and granate Yogurt & Juice and Dill Pickle Juice, entered by Kemps LLC, won in Australian island-state of Tasmania. a range of local stakeholders, the Sour Cream Dip were named the most the most innovative product category. The company says this is now the company says. innovative milk or cultured products Dill Pickle Sour Cream Dip, entered largest specialty cheese facility in the “Specialty cheese will be a key value at the International Dairy Foods As- by Trilogy Essential Ingredients Inc., Southern hemisphere. driver for our business as a growing sociation’s (IDFA) Innovative Milk won in the most innovative prototype The Heritage has been signifi cantly category that is strategically impor- and Cultured Dairy Products Contest product or fl avor category. tant to our customers,” says Stuart in Minneapolis. In addition to tasting and judging Irvine, CEO, Lion. “We have signifi cant According to IDFA, the competition, new products, attendees heard from PARTNER headroom to increase specialty cheese which was sponsored by Dairy Foods Steve Jones, CEO, Fairlife LLC, who consumption and maximize the impact magazine, showcased the creativity of shared about the company’s strategy to Continued from page 1 of our portfolio, and our strategy is milk and cultured dairy professionals and gain consumer credibility for its prod- focused on unlocking this opportunity. is a popular part of IDFA’s annual Milk ucts in the health and wellness sector. accelerated growth and domain au- Lion’s investment in The Heritage is and Cultured Dairy Products Conference. Other conference sessions present- thority. integral to this, as we work to optimize IDFA says the contest drew 12 ed innovative technologies in food safety “By partnering with Norseland the performance of our supply chain entries and the more than 95 milk and testing, explained new tools in online and their expansive network of sales and achieve competitive effi ciency cultured dairy professionals who at- measurement of nutrient and solids con- professionals, we see opportunity to and scale.” tended the conference tasted, judged tent and discussed implementation of raise brand awareness and increase Among Lion’s specialty brands and selected the winners. the Food Safety Modernization Act. CMN distribution of our Caves of Faribault are South Cape, Tasmanian Heritage, brand,” says Don Boelens, CEO, Swiss Mersey Valley and King Island. Multi-Conveyor receives Acuity Safety Award Valley Farms. Lion’s everyday cheese business According to Caves of Faribault, (EDC Business) recently was acquired WINNECONNE, Wis. — Multi-Conveyor The plaque was presented by Gwen- the alliance will allow both brands to by Australia’s Warnnambool Cheese LLC, an equipment manufacturer spe- dolyn Arps, senior loss control represen- expand combined sales and marketing and Butter Factor Co. Holdings Ltd., a cializing in engineered products with in- tative, Acuity, to Joe Miller, operations reach for the entire specialty foods subsidiary of Saputo Inc. The transac- tegration, turn-key, electrical and service manager; Janice Wuestneck, safety industry. The purpose of the alliance tion, which was announced on March capabilities, was recently presented with coordinator; and Ed Doe, owner, Multi- is to enhance sales support, customer 2, was fi nalized May 25. The EDC the Acuity Safety Award for businesses Conveyor, in Winneconne, Wisconsin. service, product distribution and mar- Business’ operations include cutting that exemplify the partnership with Acu- Factors that qualifi ed Multi-Conveyor keting coverage for both companies. and wrapping, distribution, sales and ity that helps ensure a safe work place. for the award included its absolute mini- Norseland says its national sales marketing and intellectual property Acuity, headquartered in Sheboygan, mal employee loss-time accidents, a metic- and distribution teams will fa- associated with COON, Cracker Barrel, Wisconsin, is a property and casualty ulous working environment and concern cilitate the expansion of Caves of Mil Lel and Fred Walker brands. CMN insurer that operates in 23 states. for the well-being of its employees. CMN Faribault products to grocers, retail- ers and foodservice channels. CMN

NASS Continued from page 1 pounds in April, up 2.5 percent from a year earlier. Cheddar production totaled 280.5 million pounds in April, down 1.8 per- cent from April 2014. American-type cheese production, of which Cheddar is the largest component, totaled 389.0 million pounds, a 2.3-percent gain ver- sus April 2014. Wisconsin led the nation’s cheese production with 255.9 million pounds in April, up 3.9 percent from its production a year earlier. California followed with 204.0 million pounds, down 1.2 percent from its production in April 2014. The next four cheese-producing states in April were Idaho with 77.7 million pounds, up 11.3 percent from its production a year earlier; New Mexico with 64.5 million pounds, up 0.6 percent; New York with 60.7 mil- lion pounds, down 5.7 percent; and Minnesota with 57.9 million pounds, up 2.3 percent. NASS reports U.S. butter production in April totaled 164.8 million pounds, down 1.7 percent from April 2014’s 167.7 million pounds. April produc- tion was ahead of March 2015’s 164.3 million pounds, an increase of 3.7 per- cent on an average daily basis. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 20 CHEESE MARKET NEWS® — June 5, 2015 NEWS/BUSINESS

Report from U.S. Trade Representative offi ce looks at tariff barriers to U.S. products, TPP

WASHINGTON — The Offi ce of the U.S. nearly 70 percent of all imports enter- at a competitive disadvantage. some TPP countries. Additionally, some Trade Representative (USTR) recently ing the country don’t face any tariffs. Approximately 20 percent of U.S. countries apply import quotas with over published a report detailing the high However, the average world tariff is farm income comes from agricultural quota tariffs of 300 percent or higher. tariff barriers U.S. exporters face in the more than twice as high as the United exports, USTR says, and in 2014, U.S. “In TPP, we are seeking elimination Asia-Pacifi c, and how the Trans-Pacifi c States’, and in Vietnam and Malaysia, food and agricultural exports to the of tariffs and commercially-meaningful Partnership (TPP) could help lower the average tariff is more than three world reached an all-time high of more market access for U.S. products ex- these tariffs and promote more exports. times higher. American manufactured than $155 billion. In 2014, the United ported to TPP countries, and are seeking “We already have an open economy, goods face tariffs of up to 100 percent States exported $7.1 billion worth of commitments that address longstand- but not all countries do,” says U.S. Trade on certain goods in TPP markets, and dairy and dairy products to the world, ing unwarranted non-tariff barriers, in- Representative Michael Froman. “TPP American agriculture exports face tar- and $3.6 billion of that was to TPP coun- cluding import licensing requirements will help level the playing fi eld so that iffs over 700 percent on some products. tries. Currently, tariffs on dairy and dairy and SPS (sanitary and phytosanitary) our products and services aren’t frozen The report argues that while China products are as high as 35 percent in measures,” the report says. CMN out of the fastest-growing markets in and other U.S. competitors are busy the world.” negotiating trade agreements, gaining Relco opens South American operations The report notes the United States preferential access to the fastest- has an average applied tariff of just 1.4 growing markets in the world, U.S. SAO PAULO, Brazil — With specialized technologies and end products than percent on foreign goods, and today businesses and workers are being put technologies, Relco LLC has entered they are producing today; this should the South American market with the open the door for them to bring these opening of Relco South America Ltd. products to a broader global market.” With a strong technical team con- SANITARY PACKAGING SYSTEMS “The primary focus of introducing Relco’s L-Tech permeate and lactose sisting of senior dairy experts from PERFORMANCE DERIVED FROM drying systems coupled with our other various disciplines, Relco will provide milk and protein evaporation and drying the South American market with the Innovative Technologies for systems offers an excellent opportunity products, services and engineering for Relco in the South American mar- excellence that the industry has come Food Processing Equipment ket,” says Loren Corle, president, Relco. to know and expect from Relco, the Corle notes the current development company says. of the South American whey market “The opening of the South American is similar to those seen in the United operations augments our other opera- States and European Union. tions in Willmar (Minnesota), Drachten, “Many of our customers are now real- the Netherlands, and Auckland, New izing the potential of fractionating their Zealand, and is consistent with our whey steams to produce higher value long-term strategic goal of bringing the added product such as WPC, perme- Relco technologies to our customers ate and lactose,” Corle says. “With our globally through local sales and engi- patented processes in producing high neering support” Corle says. “We are very quality, non-hygroscopic powders, we excited about this new opportunity for feel we can offer our customers superior both Relco and our customers.” CMN FDA issues fi nal rule on antibiotics in animals

WASHINGTON — FDA this week an- in feed when needed for specifi c animal nounced the Veterinary Feed Directive health purposes. (VFD) fi nal rule, a piece of the agency’s In December 2013, FDA published overall strategy to promote the judicious a guidance document calling on animal When searching for the latest technology and design know how for process use of antimicrobials in food-producing drug manufacturers of approved medi- plant solutions, processors look to RELCO. Our range of those solutions animals. FDA says this strategy will bring cally important antimicrobials that are has broadened since RELCO teamed up with Technopak Limited of New the use of these drugs under veterinary su- put into water or feed of food-producing Zealand as The USA Distributor for their high speed automated Dry Powder pervision so that they are used only when animals to voluntarily stop labeling Packaging Systems. necessary for assuring animal health. them as drugs that can be used to The VFD fi nal rule outlines the promote animal growth and change z 25kg bagging at 1 - 10 bags per minute process for authorizing use of VFD the labeling of their products for the z Innovative and reliable hygienic seals drugs (animal drugs intended for use remaining uses to require veterinary z Accurate weight control in or on animal feed that require the oversight of these drugs when they z Pre and post bag fill gassing options supervision of a licensed veterinarian) are used for therapeutic purposes. All z Design flexibility to meet the needs of any plant and provides veterinarians in all states of the affected makers of these drugs z USDA and 3A sanitary design with a framework for authorizing the use have committed in writing to par- z Modular design of medically-important antimicrobials ticipate in the strategy, FDA says. CMN z Small footprint z Backed by RELCO’s process, installation and service integrity Lifeway expands kefi r distribution to Mexico

To keep up with the latest in process advancements, keep looking to RELCO. MORTON GROVE, Ill. — Lifeway probiotics is expected to reach $52.34 Foods Inc. recently announced it has billion by 2020, and Lifeway is build- begun distribution of its kefi r cultured ing the foundation to capitalize on the probiotic dairy smoothies in Mexico. incredible worldwide opportunity to fi ll The company is working with distribu- the needs of consumers.” tors Baja Food Service and Intimidea. Lifeway Kefi r currently is avail- “We’re thrilled to announce our able in Canada, the United Kingdom, INNOVATIVE PROCESS SOLUTIONS, ENGINEERED RIGHT expanded distribution to Mexico and Central America and the Caribbean. USA | The Netherlands | New Zealand | +1 320.231.2210 | www.relco.net are optimistic about new international Flavors that will be offered in Mexico ® opportunities,” says Julie Smolyansky, include Lifeway’s plain, strawberry, THE RELCO ADVANTAGE Lifeway president and CEO. “Even more, blueberry and raspberry kefir. The © COPYRIGHT 2015 Relco is a registered trademark and L-TECH is a trademark of RELCO, LLC. we’re excited to bring the incredible company will offer both lowfat or- health benefi ts of our probiotic kefi r ganic and lowfat conventional kefi r, For more information please visit www.relco.net to a new market. The global market for and 32-ounce and 8-ounce bottles. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 21 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS DiMento notes. citrus bite than other Cabot Cheddars, gold medals at the 2014 New York State “We’re fortunate to have a mix of plants the co-op says. Fair. McCadam Adirondack Cheddar also Continued from page 1 to develop different cheese profi les that The legacy line now is available in received an Award of Excellence at the consumers are looking for,” he says. supermarkets across the United States. competition. Agri-Mark in 2014 offi cially launched It also has its own microsite, www. Agri-Mark’s Cabot brand also per- its new premium Cabot Farmers’ Legacy cabotcheese.com/legacy, which includes formed well on the contest circuit this line following a beta test in 2013 and the videos, recipes, wine and beer pairings past year. addition of a fourth item to the original and educational information about the At this spring’s U.S. Championship collection of three cheese varieties. The cheeses. Cheese Contest, Cabot’s Vermont Hot Agri-Mark Inc. line now includes Farmhouse Reserve, an The cooperative also recently re- Buffalo Wing Cheddar and Vermont Methuen, Massachusetts artisanal-grade Cheddar; Alpine Cheddar, leased a well-received Cabot Creamery 50-percent Reduced Fat Cheddar received a tribute to the centuries-old techniques Cookbook with recipes featuring Cabot Best of Class honors in their respective Key executives: Ed Townley, CEO; of Swiss and Italian Alpine cheesemaking; cheeses, DiMento says. categories. Cabot’s Cheddar, Vermont Richard Stammer, exec. sr. VP; Richard White Oak Cheddar, which has a subtle Agri-Mark continues to produce Mc- Sharp and Cheddar, Cabot Private Stock Johnson, sr. VP, sales; Roberta MacDon- caramel sweetness and hints of toasted Cadam Cheddar varieties at its New York received second-place awards and its ald, sr. VP, marketing; Ed Pcolar, sr. VP, nuts; and the newest addition, New York plant. McCadam varieties including the Everything Bagel Vermont Cheddar manufacturing; Robert Wellington, sr. Vintage, a highly-aged Cheddar made popular McCadam Adirondack Cheddar received a third-place award at the VP, economics, communications & leg- with a new recipe that has a more tangy, and McCadam Sharp Cheddar earned Turn to KEY PLAYERS, page 22 a islative affairs; Robert Stoddart, sr. VP, member services; Peter Gutierrez, dir., international sales Dairy plants: Chateaugay, N.Y. (Ched- dar, Muenster); Cabot, Vt. (Cheddar, fl avored Cheddars, cultured products, cut & wrap); Middlebury, Vt. (Cheddar, whey protein); West Springfi eld, Mass. (butter, powder, condensed blends) Estimated annual cheese produced: 135 million lbs. Estimated annual cheese marketed: 130 million lbs. Estimated 2014 sales: $1.1 billion Projected 2015 sales: $1 billion L’ETIVAZ AOP Percentage of sales from cheese: 40% SENIOR Private Collection LE BON DU JURA Websites: www.agrimark.coop, www. SPALEN cabotcheese.coop, www.mccadam.coop A look inside: Agri-Mark Inc. is in a year of transition with a new CEO, a new MILCHZAPFE marketing focus and increased production of its best-selling products, as well as the GLARNER ALPKÄSE AOP GREEN FAIRY CRESTA HEIDA switch to natural gas at all of its plants, FORMAGGIO says Doug DiMento, director of corporate D’ALPE PIORA AOP communications, Agri-Mark Inc. Richard Stammer, who had been HOP ON TOP CEO, this spring became president of the cooperative, while Ed Townley, formerly CEWETIE COO, is the new CEO, a transition that CHAPEL HILL CH has been planned for the past two years, SPITZEBÄRG GOAT DiMento says. While Agri-Mark anticipates a small profi t loss in its next fi scal year due to lower sales on the commodity side and an anticipated lower milk price year, years of record profi ts will provide the cooperative the ability to absorb this loss and move forward, DiMento says. Agri-Mark had net sales of $1.1 billion in 2014, thanks in part to record-high milk prices for its dairy farmers last year, he notes. Agri-Mark continues to ramp up WE CLIMB TO NEW HEIGHTS production of its national Cabot cheese line, its best-selling brand, DiMento says. “We make more on a pound of Cabot MIFROMA PREMIUM is a line of only the finest cheeses made in Switzerland. We have sourced cheese than our other cheeses, so we’re making it in more locations now to best cheeses from all regions, of all milks and types. Cheeses that reflect craftmanship through taste utilize our production capacity,” he says. and texture. Cheeses that show character and tell a story. You will happily listen. To that end, Cabot cheeses now are manufactured in Cabot and Middlebury, Vermont, as well as at the co-op’s Mc- Cadam cheese plant in Chateaugay, New York. The cooperative also recently Cheeses from Switzerland. installed new vats at its Middlebury Switzerland. Naturally. www.cheesesfromswitzerland.com and Cabot, Vermont, plants, as well as new block forming lines in Middlebury, For more information please visit www.cheesesfromswitzerland.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 22 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Butter earned a third-place award. its whey products, which are sold both Robert Gour, sr. VP, change manage- Cabot Ranch dip earned a third-place nationally and internationally. ment; Serge Fortier, sr. VP, informa- Continued from page 21 award at last fall’s World Dairy Expo Cabot Extra Sharp Spreadable Ched- tion technology; Lorraine Bédard, sr. Championship Dairy Product Contest. dar also won a fi rst-place award at last VP, legal affairs, member relations & contest. The cooperative’s whey protein concen- fall’s National Milk Producers Federation corporate secretary; Louis Lefebvre, At last summer’s American Cheese trate-80 and nonfat dry milk earned third Championship Cheese Contest. pres., Cheese & Ingredients Division; Society competition, Cabot Monterey and fi rst in their class, respectively, at Meanwhile, Agri-Mark is investing Serge Paquette, pres., Division Natrel & Jack earned first place in its class. the contest. in energy and cost savings at its plants Fresh Products; Dominique Benoit, sr. Second-place class awards went to Cabot Agri-Mark’s powder products also with the implementation of natural gas, VP, institutional affairs & communica- Farmhouse Reserve Cheddar and Cabot earned recognition from FDA last summer DiMento notes. tions; Pierre Corriveau, sr. VP, human Sharp Cheddar, and a third-place award when the cooperative scored 95 percent “We’ll have natural gas at all of our capital; Nicolas Marie, sr. VP, strategic went to Cabot Sharp Light Cheddar at or greater on three Grade A check ratings plants this year — we’re really excited,” sourcing & development; Benoit Zolnai, the competition. Cabot Salted Butter performed by FDA at its processing plants he says. sr. VP, operational excellence & quality and Cabot Plain Greek Style Yogurt also in Vermont and New York. As a result The process has taken several years, Dairy plants: A variety of cheese and received second place awards at the com- of those check ratings, the cooperative but the cooperative has made investments ingredient products are processed in: petition, and the co-op’s Cabot Unsalted earned the designation of Grade A for and purchased new boilers for Chateaugay Beauceville, Quebec; Granby, Quebec, and Middlebury as it converts. Hull, Iowa (Green Meadows Foods); “We’re currently using compressed La Crosse, Wis. (Main Street Ingredi- Third Generation Wisconsin Licensed Cheese Maker and Wisconsin natural gas,” DiMento says. ents); Lethbridge, Alberta (Sunnyrose Licensed Cheese Grader At the Cabot plant, the cooperative Cheese); Little Chute, Luxemburg will continue to use compressed natural and Weyauwega, Wis. (Trega Foods); gas and doesn’t currently intend to install Notre-Dame-du-Bon-Conseil, Quebec; a pipeline there, he adds. Oka, Quebec; Pleissisville, Quebec; “It’s been a signifi cant investment, but Jerome, Idaho, Le Sueur, Minn., Nicol- it’s also a signifi cant cost savings,” he says. let, Minn., and Lake Norden, S.D. (U.S. “In Middlebury alone we’ve spent about Cheese Business Unit); Preston, Minn. $4.5 million this year on three boilers and (Foremost); Saint-Hyacinthe, Quebec; (VW We’re Proud to Offer White and Colored Cheddar two large dryers — but we’ll save $2.3 Saint-Damase, Quebec (Damafro, Fine Ranging from Mild to Extra Sharp in Flavor million per year on fuel for our facilities. Cheese Business Unit); Truro, Nova Scotia (Farmers Cooperative Dairy); ■ Wisconsin Premium 640’s 4 Generations Woodstock, Ontario (Bright Cheese ■ Wisconsin Premium 40 lb. Blocks ■ in the Cheese House); Winnipeg, Manitoba, Edmon- Wisconsin Premium 500 lb. Barrels Business ■ Wisconsin Premium Organic Sharp Cheddar, ton, Alberta, Burnaby, British Colum- Monterey Jack, Colby, Pepper Jack & Much More bia, and Miramichi, New Brunswick (Division Natrel and Fresh Products, ‡6HWDVLGH3URJUDPV‡&KHHVH*UDGLQJ6HUYLFHV ‡6SRW3XUFKDVHV$YDLODEOH Canada Cheese Business Unit); Sus- sex, New Brunswick (Canada Cheese NOVAK'S CHEESE OF WISCONSIN, INC. Business Unit) Tel: 920.338.1571 Fax: 920.338.1714 Estimated 2014 sales (fi scal year Bill Novak II & Ben Novak Agropur Cooperative ended Nov. 2, 2014): C$4.7 billion Longueuil, Quebec Website: www.agropur.com %LOO¶V&HOO‡ELOOQRYDN#QRYDNVFKHHVHFRP A look inside: Agropur Cooperative %HQ¶V&HOO‡EHQQRYDN#QRYDNVFKHHVHFRP Key executives: Serge Riendeau, announced revenues of C$4.7 billion www.novakscheese.com pres.; Robert Coallier, CEO; Jocelyn and earnings before interest, taxes, Lauzière, sr. VP & CFO; Benoit Gagnon, depreciation, amortization and joint For more information please visit www.novakscheese.com exec. VP, corporate development; ventures (EBITDA) of C$270.6 million for its fi nancial year ended Nov. 1, 2014. Revenues and EBITDA increased 21.3 percent and 3.1 percent, respec- tively. “2014 was certainly an historic and strategically important year for our organization,” says Robert Coallier, CEO, Agropur. “For the fi rst time in its ProActive Solutions USA history, the cooperative’s sales passed can maximize your profits by providing you with the C$4 billion mark. At a time of fast- the best possible sanitation programs at the most paced consolidation in the global dairy reasonable cost. industry and a highly competitive Cana- The quality of your sanitation program isn’t dian marketplace, we were able to seize measured in dollars. You measure it in product opportunities for growth and secure a quality, down time, environmental concerns leading position in North America.” and labor costs. From its beginnings as a regional ¦ Sanitation Programs ¦ Food Ingredients co-op, Agropur has grown into a North ¦ Employee Training ¦ Industrial Chemicals American leader. The cooperative now ¦ Inventory Control and ¦ Dispensing and processes 12.26 billion pounds of milk Service Reporting Application Equipment per year and is one of the top fi ve mak- ¦ Program Audits ¦ Janitorial and Shipping Supplies ers of cheese and ingredients in the United States, and the largest dairy processor in Canada on a volume basis, the cooperative says. Over the past year, Agropur complet- 301 Bridge Street | Green Bay, WI 54303 | (800) 279-7761 | Fax (920) 437-4006 ed a merger with Dairytown Products www.proactivesolutionsusa.com as well as a number of acquisitions, including the two largest in its history: For more information please visit www.proactivesolutionsusa.com Turn to KEY PLAYERS, page 23 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 23 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Business Unit for Agropur. “We are a strategy and fi nance its acquisitions. of children and families and help groom leader in Feta cheese production, and “We thank these investors and all the next generation in the agri-food Continued from page 22 this will allow us to maintain that leader- our fi nancial partners for their confi - industry, the cooperative notes. ship position. We are very excited about dence,” Riendeau says. “We made some Agropur and its various divisions Davisco Foods International in the this investment and in the future of the historic moves in 2014 but our growth were well-represented on the contest United States, and Sobeys’ dairy pro- Wisconsin dairy industry as it provides won’t end there. In the coming years, circuit this past year. cessing operations in Western Canada. employment opportunities and a stable Agropur plans to continue its develop- At this spring’s U.S. Championship The transactions diversifi ed the home for milk produced in the area.” ment in high-potential Canadian, U.S. Cheese Contest, Agropur earned fi rst- cooperative’s product portfolio, ex- In December 2014, Québec institu- and global markets.” place awards for its Cheddar cut from panded its dairy processing capacity tional investors and banks — including At the same time, Agropur is pressing 640 aged 1-2 years, Cheddar cut from and extended its geographic reach, the Caisse de dépôt et placement du ahead with sustainable development 640 aged 2 years or longer, Mild Pro- Agropur notes. Québec, the Fonds de solidarité FTQ, initiatives. A number of projects aimed volone, Smoked Provolone and Feta; “The merger with Dairytown Prod- National Bank, Investissement Québec, at reducing potable water usage and second-place awards for its Medium ucts in New Brunswick combined the Capital régional et coopératif Desjar- energy consumption at the source are Cheddar cut from 640, Mild Provolone, dairy processing assets held by the dins and Fondaction CSN — invested currently in progress. With respect to so- Feta and Reduced Fat Feta; and third- producer-members and ensured that C$470 million in Agropur in the form of cial responsibility, Agropur distributed place awards for its Mild Cheddar cut those legacy assets would remain in senior preferred shares. The transac- C$2 million in donations and sponsor- from 640, Medium Cheddar cut from the hands of producers,” says Serge tion will help support Agropur’s growth ships to support the health and welfare Turn to KEY PLAYERS, page 24 a Riendeau, president, Agropur. “Our cooperative model equips us to meet global challenges. Meanwhile, the acquisition of Sobeys’ dairy processing assets was accompanied by long-term supply agree- ments, and the Davisco acquisition has doubled Agropur’s U.S. operations and increased its total milk supply by 50 percent, Riendeau notes. Jon Davis, CEO, Davisco, says the company is excited about the oppor- tunity and what it affords Davisco’s suppliers, customers and employees. “The transformative moves we have made are part of a solid growth strategy aimed at ensuring the organization’s future,” Coallier adds. The cooperative now has nearly 8,000 employees and 40 plants in Canada and the United States. In 2014, Agropur continued invest- ing successfully in its fl agship brands, including OKA, Natrel and iögo. Sales of OKA increased signifi cantly during the year. With a new brand image that highlights its main characteristics (superior quality, freshness and natural- ness) Natrel grew its market share in all categories. iögo, made by Ultima Foods, a joint venture owned by Agropur and Agrifoods, continues to make headway Protect with a market share of nearly 12 per- cent in Canada after only two years in existence, the cooperative notes. the quality moments. Agropur recently invested more than C$100 million in developing the *GZPVXBOUUIFNPNFOUTZPVSDVTUPNFSTTIBSFXJUIZPVSDIFFTFT Canadian fi ne cheese market. Quality ™ products such as Frère Alphonse, an UPCFUIFWFSZCFTUUIFZDBOCF USVTU$PWFSJT0VSQBDLBHJOHFOIBODFT OKA brand cheese aged 110 days, and BOEQSPUFDUTZPVSDIFFTFTMJLFOPPUIFS Le maillon fort, a new double creme • Our Halo®ţMNTPŢFSVOQBSBMMFMFECBSSJFSQSPQFSUJFT TPZPVS Brie, were developed and have been DIFFTFTSFUBJOUIFJSGVMMRVBMJUZVOUJMZPVSDVTUPNFSTBSFSFBEZ met with strongly positive consumer UPFOKPZUIFN response, the cooperative says. In November, Agropur announced Ŕ 0VS-BTFS5FBS®TDPSJOHUFDIOPMPHZNBLFTUIFNFBTJFSUP an investment of more than U.S. $55 PQFOXIFOUIBUUJNFDPNFT million in its Weyauwega, Wisconsin, facility to increase its Feta production Ŕ 0VSWJCSBOUDPMPSQSJOUJOHHSFFUTDVTUPNFSTXJUIFOUIVTJBTN capacity. The expansion is under way When you protect your cheese with Coveris, you protect and is expected to be complete in 2016. your relationships with your customers. It also is expected to create about 22 8600 W. Bryn Mawr Avenue, Suite 800N new jobs. Chicago, Illinois 60631 T. +1 877 447 3539 “There is a lot of tradition, skill and ‹&29(5,6$//5,*+765(6(59(' www.coveris.com work ethic among our employees, and we are recognized in the market for hav- ing high-quality products,” says Doug Simon, president of the USA Cheese For more information please visit www.coveris.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 24 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS At the 2014 Wisconsin State Fair shredded & grated cups & PET jars, Cheese & Butter Contest, Agropur’s cheese boards); Arthur Schuman Mid- Continued from page 23 Low-Moisture Part-Skim Mozzarella west, Elgin, Ill. (cut & wrap, shredded earned a blue ribbon as did its Trega & grated bags, party trays, slices); Lake 640, Smoked Provolone, Feta cheese Foods Feta with Basil & Tomato. Country Dairy, Turtle Lake, Wis. (Par- with peppercorn and Reduced Sodium Meanwhile, at the 2014 Idaho Milk mesan, Romano, Asiago, Mascarpone, Provolone. Processors Dairy Product Contest, the specialty cheese); Imperia Foods, At last summer’s American Cheese Jerome Cheese Co. under the Davisco Green Bay, Wis. (Bleu, Gorgonzola); Society competition, Agropur earned Foods division earned fi rst-place awards Arthur Schuman Inc. Imperia Foods, Montfort, Wis. (Bleu, a fi rst-place award for its OKA brand for Monterey Jack and granular cheese Fairfi eld, New Jersey Gorgonzola) cheese in the Washed Rind, Made From for manufacturing; second-place awards Estimated annual cheese produced: Cow’s Milk class; second-place awards for White Cheddar, Danish, Reduced Key executives: Neal Schuman, pres. 30 million lbs. for OKA Classique in the same class, Fat Monterey Jack, V-cut Shred Blend & CEO; Tom DeAngelo, COO; Larry Estimated annual cheese marketed: as well as Agropur Grand Cheddar and Cheddar and Monterey Jack, and granu- Schaefer, CFO; Ellen Schum, exec. VP, 155 million lbs. E-lite Nature lowfat cheese; and third- lar cheese; and third-place awards for sales & marketing Estimated 2014 sales: $535 million place awards for its Rondoux Double Aged Cheddar, Muenster and Smoked Cheese plants: Arthur Schuman Projected 2015 sales: $545 million Crème and Chevre Noir. Provolone. Inc., Fairfi eld, N.J. (cut & wrap wedges, Percentage of sales from cheese: 100% Percentage of products exported: 5% Website: www.arthurschuman.com, MANUFACTURING • CUTTING • GRATING • SHREDDING • CUBING • SLICING • SHAVING • DEHYDRATION www.cellocheese.com A look inside: Arthur Schuman Inc. continues to engage customers and consumers online and through social media with its award-winning Cello Riserva line of specialty cheeses. Through Facebook and other social media channels, the company contin- ues to run promotions on the Cello line, and the brand’s website, www. cellocheese.com, offers visitors a fea- tured recipe and pairing each month. Unrivaled Market Leader With Over 70 Years of Experience; “In general, we’re really focusing on our high-quality cheese and look- Proudly Spanning Four Generations of Family ing to make sure we can leverage that through multiple outlets,” says Ellen Schum, executive vice president of • Superior Quality Cheese sales and marketing, Arthur Schuman • Market Leadership Domestically & Internationally Inc. • State-of-the-art Equipment The company’s Cello line received • Unparalleled Sourcing & Vertical Integration much industry recognition on the • Spectrum of Products at Every Price Point contest circuit this past year. • World Class Processing & Distribution Facilities At this spring’s U.S. Championship Cheese Contest, Arthur Schuman’s Cello Riserva Hand Crafted Asiago placed second in its class, and Cello Riserva Artisan Reserve Parmesan Wheel placed third in its class. At last summer’s American Cheese Society competition, Cello Thick & Smooth Style Mascarpone placed third in the Mascarpone and Cream Cheese — Made from Cow’s Milk class. Cello Thick and Smooth Style Mas- carpone also earned a silver medal at last fall’s World Cheese Awards. Cello Riserva Copper Kettle Parmesan and Cello Riserva Hand Crafted Asiago won silver medals at the competition as well. In addition, Cello Thick & Smooth Style Mascarpone and Cello Tradi- tional Italian Style Mascarpone earned fi rst-place awards in the 2014 Los An- geles International Dairy competition. Other cheeses made by Arthur Schuman also fared well this past year. At the U.S. Championship Cheese Contest, Montforte Gorgonzola re- 40 New Dutch Lane • Fairfield, NJ 07004 ceived a third-place award in its class. PH: (973) 227-0030 • FAX: (973) 227-1525 At last fall’s World Dairy Expo EMAIL: [email protected] Championship Dairy Product Contest, www.arthurschuman.com • www.cellocheese.com Arthur Schuman’s Montforte Gorgon- zola and its Montforte Gorgonzola

For more information please visit www.arthurschuman.com Turn to KEY PLAYERS, page 25 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 25 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS truly in a class of its own in an exciting Fischer notes. The company has re- company Dodoni SA to be the exclusive category that is growing in the U.S.,” duced the amount of plastic in some of importer and distributor of Dodoni SA Continued from page 24 Schum says. its packaging with new “book packs,” Products in the United States. The Fleuron is a delicate wash rind or products packaged with two sides Arthur Schuman is the exclusive Wheel — both made at the company’s cheese that is manufactured via the that can open and close like a small importer and distributor in the United Montfort, Wisconsin, plant — placed recipe developed hundreds of years book. States of Dodoni Feta Cheese, Goat’s fi rst and second, respectively, in the ago by monks in Belgian Abbey’s, “It’s nice, clean packaging that uses Cheese, Kefalograviera, Kefalotyri and Blue Veined Cheeses class. Schum adds. a minimal amount of plastic,” Fischer Dry Myzithra. Dodoni is widely recog- At last summer’s Wisconsin State “We felt the history, taste and says. “It leaves some air for the cheese, nized around the world for its P.D.O. Fair Cheese & Butter Contest, the uniqueness of the cheese was a great fi t and you don’t need two layers. It’s (Protected Destination of Origin) Feta company’s Gorgonzola, made at its for the American consumer,” she says. unique to the cheese market.” cheese, the company notes. Montfort, Wisconsin, plant, received “The company we work with, Belgomilk, Arthur Schuman is no longer op- Schum says in the year ahead, a blue ribbon in the Blue-Veined has been a great partner for us, and they erating a plant in Vernon, California. exciting things are coming down the Cheese class. are consistently producing high-quality Equipment from that location was pipeline for Arthur Schuman in terms By concentrating only on cheese, products that deserve to be shared with moved to the other locations, company of social media promotions with its executives say the company has been our customers.” offi cials say. cheeses as well as new marketing to able to develop a full spectrum of high- Arthur Schuman also continues to Arthur Schuman last spring an- its customers. quality products at every price point, innovate in the packaging category, nounced a partnership with Greek Turn to KEY PLAYERS, page 26 a whether the cheeses are produced by the company or sourced from its long- term partners. No two customers are the same, but each customer has one thing in common: They demand the best product at a fair price. Need to Remove Historically Arthur Schuman of- fered bulk products, but over time, all segments of the industry needed Partially Hydrogenated Oils? products that are easier and more convenient to use, and the company met these needs by investing in state-of- the-art equipment for cutting, grating, shredding, cubing, shaving, slicing and dehydration. Arthur Schuman introduced Cello Whisps to the marketplace earlier this year. The baked, bite-sized snacks are made with the company’s award- winning Copper Kettle Parmesan, and the product received a second-place award in the Prepared Cheese Foods class at the U.S. Championship Cheese Contest. Each wheel is aged for a minimum of 14 months and individually selected at the peak of fl avor for Cello Whisps, the company says. The Parmesan is baked into an airy, crispy bite-sized snack for a source of protein with just 100 calories per serving (about 15 crisps). Cello Whisps also are gluten-free. The product has a shelf life of nine months and comes in 2.12-ounce multi-serving Trans fat and PHO replacement is what we do! bags. “We’re most excited about this With the widest range of solutions, we are ready to help you remove PHO from your label and eliminate product,” says Ilana Fischer, vice trans fat.... All without sacrifice to taste, texture or quality. president of innovation and strategy, Arthur Schuman Inc. “The feedback Trans and PHO free solutions has been wonderful. It’s a great way to highlight the fl avor of our Copper Expert application support Kettle Parmesan.” Traceable and RSPO certified offerings Arthur Schuman this year under its Belgian Brugge line also intro- Contact us at 1.844.GO-NO-PHO or visit go-no-pho.com to learn more. duced Brugge Rodenbach cheese in a 1/7-pound wheel and Brugge Fleuron cheese in a 1.5-pound wheel. The Brugge Rodenbach and Fleu- ron are unique and special cheeses consistent with the supreme quality of imports that the company works with, Schum says. Made with Belgian Rodenbach Beer, All you need to know to the Brugge Rodenbach cheese is the remove PHO only cheese on the market that is fully soaked in beer, she adds. “The Rodenbach beer cheese is For more information please visit www.go-no-pho.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 26 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Marshall Reece, VP, sales & marketing Market segments for cheese: 10% president of fl uid marketing to vice Cheese plants: Sanborn, Iowa (Ched- retail; 35% foodservice; 55% ingredients president of operations, and Marshall Continued from page 25 dar, condensed whey); Paynesville, Website: www.ampi.com Reece, formerly of Darigold, was named Minn. (Cheddar barrels, WPC); Roches- A look inside: In January, Associ- vice president of sales and marketing ter, Minn. (Cheddar, Colby, Colby Jack, ated Milk Producers Inc.’s (AMPI’s) following the retirement of longtime Monterey Jack, ice cream mix, WPC, board of directors announced the AMPI employee Jim Walsh. lactose, condensed whey); Hoven, S.D. unanimous selection of longtime “What we’re doing as a whole (Parmesan, Romano, Asiago); Blair, employees Donn DeVelder and Sheryl management team is fl eshing out ways Wis. (Cheddar, whey); Jim Falls, Wis. Meshke as co-presidents and CEOs of we can support the strategic plan the (Cheddar, Colby, Colby Jack, Monterey the cooperative. Before stepping into board set, quantifying goals and objec- Jack, Pepper Jack, whey); Portage, Wis. their leadership roles, both were AMPI tives,” Meshke says. “This includes our Associated Milk (cheese packaging & processing) executive vice presidents. DeVelder goal of being the best milk market for Producers Inc. Estimated annual cheese produced: served in the areas of fi eld service Midwest dairy farmers. We’re doing New Ulm, Minnesota 626 million lbs. and milk procurement, and Meshke this through our cheese, butter and Estimated annual cheese marketed: served in the areas of public affairs powder production, and being a voice Key executives: Donn DeVelder, co- 626 million lbs. and government relations. for dairy farmers.” pres. & CEO; Sheryl Meshke, co-pres. Estimated 2014 sales: $2.2 billion Following this change of leadership, Another goal AMPI has made is & CEO; Mike Wolkow, VP, operations; Percentage of sales from cheese: 60% Mike Wolkow was promoted from vice to be 100-percent certifi ed in the Na- tional Dairy FARM (Farmers Assuring Responsible Management) program, which guides best practices for animal care and quality assurance, by July 31 of this year. “We’ve gotten a fair number of requests from our customers as to where we are with the FARM program,” Asset DeVelder says. “We’re well on the way to meeting our goal. Over 90 percent of our milk production is FARM certifi ed. Solutions Our customers have been pleasantly surprised by how far down the road we are and that our farmers have Experts! embraced the program.” AMPI, which in 2014 was ranked AUCTION: Obtaining the eighth-largest U.S. natural cheese TURN-KEY FACILITY SALES Maximum Value producer by the Wisconsin Cheese Harry Davis & Company’s recent brokered Makers Association, is focused on turnkey sales include complete Cheese Harry Davis & Company has growing its foodservice business and Manufacturing, Fluid Milk and Ice Cream delivered powerful solutions to manufacturing. In the fourth quarter production facilities across North America. the Cheese, Dairy, Food and of 2014, AMPI transferred its natural retail packaged cheese business to Beverage industries for 60 YEARS! &HUWLÀHG$335$,6$/6 Great Lakes Cheese. In turn, AMPI Harry Davis & Company is the leader in will supply an increased amount of RECENT AUCTION bulk cheese to Great Lakes Cheese, a the valuation of equipment and operating CAMPAIGNS INCLUDE: facilities in the cheese, dairy and beverage longtime AMPI customer. • Former Borden Facilities – industries. Phasing out its natural retail New Jersey, Kentucky, Louisiana cheese packaging business has en- Our clients include leading banks and • Land O’ Lakes – abled AMPI to redirect capital and ÀQDQFLDOLQVWLWXWLRQVDVZHOODV)RUWXQH Cheese & Whey – Denmark, WI space at its Portage, Wisconsin, plant companies and major players in the to its growing foodservice business cheese, dairy, food processing and • Nestle Nutritional Products – St. Louis Park, MN and core product line that includes beverage industries. cheese, butter and powdered dairy • Nestle/Dreyers Ice Cream – products. %DNHUVÀHOG&$ +RXVWRQ7; “We are focusing on processed • Foster Farms – Fluid Milk – cheese, slices, loaves and foodservice Fresno, CA shreds,” Meshke says. “We will grow • Unilever – Milwaukee and those specifi c lines of production. We’ll Atlanta facilities have more of a footprint in the plant to devote to foodservice investment. • Many Additional Dairy, Food We are working toward having a super and Beverage facilities! foodservice plant.” In December, a fi re at the Portage plant destroyed a dry goods and storage warehouse area. No employees were injured, but a signifi cant amount of smoke damage destroyed several mil- lion pounds of cheese and hundreds of rolls of packaging material. Production at the plant fully resumed Jan. 5, and AMPI now is rebuilding the storage www.HarryDavis.com area with an eye toward improvement 412.765.1170 | [email protected] to support more of its foodservice business. At its annual meeting in March, For more information please visit www.harrydavis.com Turn to KEY PLAYERS, page 27 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 27 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS babybel.com, www.boursincheese. and now also is available in new single- com, www.merkts.com, www.kaukau- serving units for convenience and drug Continued from page 26 nacheese.com, www.wispride.com store channels, she says. A look inside: Bel Brands USA began In addition to the Brookings plant, AMPI reviewed its 2014 performance commercial production last summer at Mini Babybel is produced at Bel Brands and highlighted some notable achieve- its new Mini Babybel plant in Brook- USA’s Leitchfield, Kentucky, plant, ments, including that in 2014, AMPI ings, S.D. which also is the sole U.S. production made about 10 percent of the nation’s The 170,000-square-foot facility on facility for The Laughing Cow cheese butter, American-type cheeses and 48 acres in Brookings has the capacity wedges. dried whey. to produce more than 22 million pounds The company continues to focus on Cheeses from AMPI’s plants won Bel Brands USA of cheese annually, notes Kimberly growing sales and household penetra- several awards this past year. At the Chicago, Illinois Mulcahy, senior manager of human tion as well as in-store visibility of its U.S. Championship Cheese Contest resources, communications and CSR, global products including Mini Babybel, this spring, AMPI won a second-place Parent company: Fromageries Bel, Bel Brands USA. The Laughing Cow and Boursin. award for its Monterey Jack. Paris That equates to approximately 1.5 “We have experienced strong growth Judges at the 2014 World Dairy Expo Key executives: Frederic Nalis, pres., million Mini Babybel portions every of Mini Babybel. In 2013 alone, the Championship Dairy Product Contest Bel Americas & CEO, Bel Brands USA; day, Mulcahy notes. The company makes brand grew 24 percent in the U.S. and named Cheddar from AMPI’s Sanborn, Didier Aziza, CFO; Heather Rewiski, Original, Light Original, Mozzarella and 12 percent in 2014,” says Frederic Nalis, Iowa, plant as best in its class. AMPI’s VP, sales; Dan Waters, VP, marketing; Gouda Mini Babybel varieties. president of Bel Americas and CEO of American Swiss and Hot Pepper Jack Richard Saucedo, dir., human resources, With more than $140 million invest- Bel Brands USA. “The cheese market is cheeses from Portage won fi rst-place Americas & USA; Vladimir Homola, dir., ed, the Mini Babybel plant in Brookings quite mature in the U.S. and is growing awards in unfl avored and fl avored operations, Leitchfi eld; Ed Blascak, dir., is the largest industrial capital expen- from a volume standpoint between 1 processed categories, while the plant’s operations, Little Chute; Cyril Cledelin, diture in the history of Bel’s parent percent and 2 percent every year. sliced American and Monterey Jack dir., operations, Brookings company, Paris-based Fromageries Bel, “So far, we’re outpacing the market with peppers received second-place Cheese plants: Leitchfi eld, Ky. (Mini Mulcahy says. growth rate on Mini Babybel,” Nalis honors in their classes. Babybel, The Laughing Cow wedges, Mini Babybel is a rich, creamy por- adds. “We’re looking to capture a greater A wheel of Romano made by the The Laughing Cow Smooth Sensations table cheese that is 100 percent natural. ‘share of stomach’ and ‘share of appetite’ cheesemakers at AMPI’s Hoven, South Cream Cheese); Brookings, S.D. (Mini Each piece is individually wrapped in during the snacking moments.” Dakota, plant placed fi rst in its class at Babybel); Little Chute, Wis. (Merkts its signature red wax and cellophane The U.S. industry is the No. 1 priority the National Milk Producers Federa- cold pack cheese, Kaukauna cheese and is sold in retail grocery, specialty for the Bel Group overall, in terms of tion (NMPF) annual meeting. Three balls & logs, Boursin spreadable cheese, and club stores in mesh multi-packs, Turn to KEY PLAYERS, page 28 a fl avors of process American slices, Price*s cheese spread, WisPride cheese made by employees at the Portage spread, private label spreads) plant, also swept their class. Estimated annual cheese produced: AMPI communication materials 75 million lbs. Our Expertise in World Dairy were recognized at the Cooperative Estimated annual cheese marketed: Communicators Association (CCA) 72 million lbs. Markets Makes MCT Your Global annual gathering and the NMPF an- Estimated 2014 sales: More than Partner for Successful Results nual meeting. The communication $350 million 3/52#).'!.$,/')34)# team received fi rst-place honors at the Projected 2015 sales: $400 million 3%26)#%3 CCA contest for a compilation of the Percentage of sales from cheese: 100% team’s work during the past year. The Market segments for cheese: 90% Could you use assistance in AMPI member magazine, Dairymen’s retail; 10% foodservice managing your supply chain? Digest, placed fi rst in its class in the Websites: www.belbrandsusa.com, We have expanded our team to NMPF contest. 30%#)!,):%$&/2-5,!4)/.3 www.thelaughingcow.com, www.mini- bring you unprecedented expertise and knowledge in today’s complex world markets. s3OURCINGAND,OGISTIC3ERVICES ,%!$).'3).',%3/52#% s3PECIALIZED&ORMULATIONS $!)293500,)%2

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KEY PLAYERS With a newly-defi ned competitive creating a positive work environment. U.S. Championship Cheese Contest. set and target audience, the brand For the sixth year in a row, the company Merkts Beer Cold Pack Cheese Spread Continued from page 27 is making a bold change with a more was recognized as one of the 101 Best placed third in the same class. The broadly relevant positioning and com- and Brightest Companies to Work for products are made at Bel Brands’ Little profi table growth, he adds. munication strategy that embraces in Chicago. This past year, Bel Brands Chute, Wisconsin, facility. The company also has a number of the cheese’s delicious taste and rich, USA also was named a National Best The company also continues to in- local brands and is a market leader in creamy texture, she notes. and Brightest Company by the National novate with new fl avors and product the refrigerated spreads business in the The campaign encourages consum- Association of Business Resources, she formulations, and this past year intro- United States. ers to “Reinvent Snacking” by bring- notes. duced a Kaukauna brand Peppadew “We plan to accelerate development ing back mindful satisfaction to their Additionally, the company was rec- cheese ball, as well as a Creamy Spicy of these brands as well,” Nalis says. snacking experiences,” Mulcahy adds. ognized as a Gold Level Fit Friendly Pepperjack fl avor under The Laughing In August 2014, Bel Brands USA “It’s all about sitting down and Workplace by the American Heart Cow brand. relaunched The Laughing Cow brand savoring every bite,” she says. “It has Association. with its “Reinvent Snacking” campaign. been very successful and we have seen Bel Brands USA’s products also “Though The Laughing Cow has double-digit growth since we launched received recognition this past year. Its reached iconic status, last year we con- the campaign.” Merkts Swiss Almond Cold Pack Cheese cluded a complete brand reinvention Mulcahy notes a great source of Spread placed second in the Cold Pack with this new campaign,” Mulcahy says. pride for Bel Brands USA is its focus on Cheese Spreads class at this spring’s

BelGioioso Cheese Inc. Green Bay, Wisconsin

Key executives: Errico Auricchio, Pres.; Mark Schleitwiler, VP; Gaetano Auricchio, VP, sales Cheese plants: Byron, Wis. (Provo- lone); Chase, Wis. (Parmesan, Romano, Asiago, Auribella, Kasseri, Toscanello, Pepato, Peperoncino, vegetarian Parmesan, Fontina); Freedom, Wis. (Burrata, Fresh Mozzarella, Fresh Mozzarella curd); Glenmore, Wis. (Pro- volone, Mascarpone, Fresh Mozzarella, Ricotta con Latte); Langes Corners, Wis. (CreamyGorg, Crumbly Gorgon- zola, Italico, Crescenza-Stracchino); Ledgeview, Wis. (converting, packaging, shipping, corporate offi ce); Pulaski, Wis. (American Grana); Sherwood, Wis. (veal feed); Schenectady, N.Y. (mari- nated braids, smoked Fresh Mozzarella, Scamorza, Ricotta) m O Percentage of sales from cheese: 90% Fro ur F Market segments for cheese: 50% arm retail; 50% foodservice s Website: www.belgioioso.com to A look inside: BelGioioso President Yo Errico Auricchio says he is looking for- ur ward to a positive year of cheese sales. Pr “Last year was a tough year because oducts of the high price of milk,” he says, adding that by early 2015, the cost of milk — and gas prices — went down dramatically, which he anticipates will help prices and sales. “We’re going into a very good period for sales and marketing and expect 2015 to be a very positive year,” he says. BelGioioso, which in 2014 was Fresh Ingredients from Maryland & Virginia! ranked by the Wisconsin Cheese Mak- ers Association as the 10th-highest Cream, Skim Condensed, Buttermilk producer of natural cheese in the United Maryland & Virginia Condensed, Non-fat Dry Milk, States, is adding more capacity. The Milk Producers Cooperative Association, Inc. Buttermilk Powder, and Bulk Butter company recently completed a remodel at its plant in Schenectady, New York, and is looking to complete an expansion Contact us today at 540-465-5113 or of its packaging facility in Ledgeview, [email protected]. Wisconsin, by July, and a brine capacity expansion at its Chase, Wisconsin, plant by year-end. The company also recently has ex- panded choices in many of its cheeses.

For more information please visit www.mdvamilk.com Turn to KEY PLAYERS, page 29 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 29 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS “We are honored to receive these String Whips come in an 8-ounce ideal for crackers, sliders and cheese awards,” says Gaetano Auricchio, vice resealable bag and are available in trays. These come in a 6-ounce reseal- Continued from page 28 president of sales and marketing, Creamy Original and Homestyle Ranch able bag and are available in seven BelGioioso. “Our farmers work hard to varieties. varieties: Bacon & Onion Colby, Roasted As the Burrata category has grown, produce a high level of quality milk, and The company also recently intro- Garlic Monterey Jack, Rosemary Herb BelGioioso has introduced a new variety our cheesemakers are truly dedicated duced three new varieties of its natural Cheddar, Italian Sun-Dried Tomato with truffl e — a fresh Mozzarella pouch to their craft.” Mozzarella String cheese blended with Monterey Jack, Aged Cheddar, Colby fi lled with cream, straciatella and a meats and spices — Zesty Teriyaki, and Fancy Jack. seasoning of black summer truffl es from Hot Pepper Beef and Pepperoni Pizza. Peterson says launch promotions for Italy. BelGioioso Burrata with Black These are available in 10-ounce bags these products will begin this summer. Truffl es, previously available in 1-pound with 12 individually-wrapped sticks For its foodservice customers, Bur- cups for foodservice, now also is avail- inside each bag. nett Dairy Cooperative recently created able in an 8-ounce cup for consumers. Artisan Cuts, created for snacking, a new website that provides product “It has a very unique fl avor,” Auric- entertaining and cooking, are cracker- information, recipe ideas and a blog chio says. “It’s more expensive, but it’s sized pieces with a hand-cut appearance with insights and trends. been very well accepted.” in a variety of sizes that make them Turn to KEY PLAYERS, page 30 a Additionally, BelGioioso has in- troduced new packaging for its Fresh Burnett Dairy Cooperative Mozzarella Snacking Cheese, Crescen- Grantsburg, Wisconsin za-Stracchino and Italico, meeting a growing demand for smaller sizes and Key executives: Dan Dowling, pres. individual snacking, the company says. & CEO; Bryan Olson, sr. VP, marketing “It seems the consumer has an insa- & sales; Steve Bechel, operations mgr.; Celebrating Over 70 Years of Service tiable appetite for snacking cheese,” Au- Jared Yeske, quality control mgr. to the Industry... ricchio says. “Our wedges traditionally Cheese plants: Grantsburg, Wis. (Moz- OFFERING: have been 8-10 ounces, and now we’re zarella, Provolone, Mozzarella string, • Pumps & Circulation Systems introducing smaller options. These are • CIP & Cleaning Systems Mozzarella String Whips, Alpha’s Morn- convenient for smaller families and • Metering, Batching & Blending Systems ing Sun, Cheddar, Colby, Monterey Jack, • Instrumentation singles.” Colby Jack); Cady Cheese, Wilson, Wis. • Chemical Tanks BelGioioso’s Fresh Mozzarella (Colby, Monterey Jack, Gouda, Cheddar) • Production Systems & Equipment Snacking Cheese, which includes • Valves, Fittings, Air Actuated Controls, Etc. Websites: www.burnettdairy.com, 1-ounce sealed packages of three INCLUDING A COMPLETE LINE OF www.cadycheese.com Ciliegine balls for individual snacking, SUPPLIES & PARTS: A look inside: Burnett Dairy Coop- now comes in 6-ounce as well as new • Chemicals erative continues to focus on and expand 18-ounce and 24-ounce bags. Crescenza- • Clothing & Safety Items its retail business with new products and • Testware & Scientific Items Stracchino and Italico cheeses now are fl avors in the dairy case. This spring, the • Paper Goods available in 4-ounce retail cuts. • Filtering Medium & Materials company launched String Whips, new The company is focusing on pro- • Brushes & Brooms String cheese varieties, and a new line moting awareness of its Crescenza- • Sanitary Fittings, Valves, Tubing, Etc. of Artisan Cuts. • Processing Plant Supplies Stracchino, a fresh rindless cheese with “String Whips are our award-winning • Pumps, Pumping Equipment, Parts, Supplies/Service a mild and slightly tangy fl avor. Also this • Repair/Parts for Gauges, Instrumentation, Gaskets, Valves natural Mozzarella String cheese in a past year, BelGioioso ran new 30-second fun, spaghetti-like shape,” says Nicki The Name You Can Trust And Rely On For Your Capital Equipment And Systems Investments television ads on the Food Network for Peterson, marketing manager, Burnett 2703 Bauer Street • Eau Claire, WI 54701 its Fresh Mozzarella Snacking Cheese, Dairy Cooperative. “They are the perfect (715) 832-3479 / (800) 826-7335 • Fax: (715) 832-7456 • Website: www.rdsmithco.com Mascarpone and table cheeses such as snack for kids and adults.” American Grana and Parmesan. For more information please visit www.rdsmithco.com In addition to increasing recognition of its cheeses among the public, BelGio- ioso has worked with chefs to bring more of its cheeses to the foodservice sector. “Chefs recognize our quality and The McCully Report craftsmanship, and we have been focus- is a monthly dairy market newsletter developed ing on groups that are interested in our from the perspective of a buyer and risk manager. artisan cheeses, helping them promote Crescenza and Italico to their custom- The McCully Report condenses the key ers,” Auricchio says. dairy market drivers and provides commentary At this year’s U.S. Championship along with forecasts for the major dairy Cheese Contest, BelGioioso received commodities including cheese, whey, WPC 34, best-in-class awards for its Crumbly WPC 80, lactose, butter, and NFDM plus FMMO Gorgonzola with Sheep’s Milk, American milk price forecasts for all 4 classes as well as Grana, Sharp Provolone Mandarino and California 4A and 4B milk prices. In addition, Crema di Mascarpone. It won second- place awards for its Parmesan, and an optional 30-minute monthly call third-place awards for its Romano, offers a customized way to discuss Zesty Marinated Hand Braided Fresh specific markets and topics. Mozzarella and Asiago Fresco. Last summer, BelGioioso took home seven awards from the American Cheese Society contest, including fi ve fi rst-place awards for its American Strategic Consulting for Mike McCully Grana, Crema di Mascarpone, Fresh 312-646-0361 Mozzarella, Burrata and Black Truffl e Dairy and Food Companies [email protected] Burrata. Its Mascarpone won a second- www.themccullygroup.com place award, and its Parmesan won a third-place award. For more information please visit www.themccullygroup.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 30 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS for Gold’N Jack. “Our goal is to continue to be the Hanon, category mgr.; Diana de Loza, At the 2014 American Cheese Society small and agile company that customers category mgr.; Miguel Moreno, regional Continued from page 29 competition last summer, Burnett Dairy appreciate,” Peterson says. business development mgr., Mountain Cooperative received a second-place Region; Victor Huertas, regional busi- “We will continue to focus on our award for Alpha’s Morning Sun with ness development mgr., Northern customer relationships through trade Herbs de Provence. Region; Jose Cuiriz, regional business shows, event sponsorships and market The cooperative’s cheeses are made development mgr., Northern California; support programs,” Peterson says. under the guidance of Wisconsin Master Felipe Gomez, regional business devel- Burnett Dairy Cooperative won Cheesemaker Bruce Willis for retail, opment mgr., mass market West; Rob awards this past year for its aged and deli, foodservice and private-label Clair, zone dir., Gulf region & Walmart; fl avored cheeses. In this spring’s U.S. customers. Kevin McCraken, regional business Championship Cheese Contest, its Burnett Dairy Cooperative is a Cacique Inc. development mgr., mass market East, Smoked String Cheese won second in 200-dairy cooperative that provides City of Industry, California Yadira Isais business development its class, while its Aged Provolone took its farmer-owners with a full range mgr., Phoenix; Arturo Yniguez, business home both a second- and a third-place of agricultural services, including Key executives: Gil de Cárdenas, VP development mgr., San Diego; David award in its class. The Cady Cheese agronomy services, fuels, grain, feed, & COO; Tirso Iglesias, VP, sales & mar- Rivera, regional business development team also won best in class for Monterey animal health and nutrition services, keting; Bob Cashen, dir., sales; Enrique mgr., mass market Central Jack with Kalamata Olives and second and a general store with farm supplies. Botello, sr. category mgr.; Francisco Cheese plant: City of Industry, Calif. (Queso Fresco, Panela, Cotija, Asa- dero, Enchilado, Manchego, Mozzarella, Oaxaca, Queso Blanco Fresco, Queso Quesadilla, Queso Quesadilla Jalapeño) Website: www.caciqueinc.com A look inside: Cacique Inc. is focused on engaging both existing and potential consumers with new product innova- tions and multi-platform marketing. The company, which has offered traditional Hispanic-style cheeses for more than 40 years, considers its product and market- ing programs a generational investment. “Innovation is what’s going to drive our category’s engagement with new consumers over coming years,” says Tirso Iglesias, vice president of sales and marketing, Cacique Inc. “Innova- tion is a big part of our future — not only for tracking new consumers, but offering different products in different forms to existing consumers as their lifestyles change.” In August 2014, Cacique introduced a new line of shredded and grated cheeses. The line includes four variet- ies: Queso Quesadilla Shredded Cheese; Queso Cotija Grated Cheese; Dos Quesos Blend, which includes shredded Oaxaca and Queso Quesadilla with jalapeños; and Cacique Four Quesos Blend, which includes Manchego, Oaxaca, Quesadilla and Asadero shredded cheeses. “It’s a line we created to provide not only convenience to existing consumers, but to really attract new consumers to the Hispanic shreds category as well as to initiate the younger millennial and bicultural consumer,” Iglesias says. “Those consumers tend to seek connec- Enjoy tions to their traditions but put a dif- ferent priority on time and convenience THE AUTHENTICITY than our core consumer.” The shredded cheeses have been in- in our variety of products that will troduced in the Western United States, and further expansion is on the horizon, INCREASE YOUR SALES Iglesias says. Cacique takes a multi-platform CHECK OUT OUR WEBSITE FOR MORE INFO marketing approach, using different www.Caciqueinc.com television, print and social media av- 25&$//Īīĥ&$&,48( enues to connect with consumers. The company is entering its fi fth year of general market advertising on the Food facebook.com/Cacique twitter.com/CaciqueInc Instagram.com/CaciqueInc Network and continues to advertise in traditional Spanish-language media. It also has started engaging its consumers For more information please visit www.caciqueinc.com Turn to KEY PLAYERS, page 31 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 31 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Websites: www.cedargrovecheese. for Dairy Research. It’s about getting Creamery graduated its fi rst Milwaukee- com, www.clockshadowcreamery.com back to passing on the art, focusing area licensed cheesemaker, achieving Continued from page 30 A look inside: In 2014, and continu- on the details and have cheesemaking the objective of making cheese careers ing this year, Cedar Grove Cheese Inc. not just be a job, but a profession they a realistic opportunity for urban resi- more through social media and blogging has attended events and fundraisers to take pride in.” dents. Clock Shadow also added a new efforts. One major accomplishment of reach out and introduce itself to new At the 2014 ACS contest, Cedar Grove milk producer to its supply, the Milwau- the last year was surpassing the 500,000 and different markets. Cheese won third place for its Curd, kee County Zoo, which Wills says is the fan mark on Cacique’s Facebook page. “Attending fundraisers allows us Feta, Pizza Curd, Fleance and Donatello only milking farm in Milwaukee County. “(Social media) provides destina- to have face time with people and tell cheeses. Clock Shadow Creamery won “The zoo has a small operating farm tions for consumers to seek out and our story,” says Robert Wills, president, fi rst place for its Quark cheese. with excellent quality milk that is close fi nd content relevant to them, such Cedar Grove Cheese. “It gets unfamiliar Clock Shadow Creamery took home to the creamery,” Wills says. “They were as those who are looking for recipes,” products into people’s mouths. We are fi rst place for its Chevre cheese at the fi nding it diffi cult to sell the milk, so the Iglesias says. “It has changed how we producing more unique, ethnic-spe- 2014 Wisconsin State Fair Cheese & fact that there was a cheese factory close advertise and provided channels that cialty cheeses. People have questions Butter Contest. by was benefi cial for them.” add value for consumers.” and want to know what the cheeses At this year’s U.S. Championship Iglesias says Cacique also has been taste like.” Cheese Contest, Cedar Grove won able to connect better with consumers Wills says Cedar Grove prefers to second place for both its Weird Sisters in stores as Hispanic foods begin to ex- attend events where there aren’t a lot and Donatello cheeses. pand beyond just the “specialty” aisles. of other cheese factories. Opening in 2012, Clock Shadow “As retailers become more savvy “We don’t want to compete for time,” Creamery was the fi rst cheese factory about the consumers in their stores, Wills says. “People walk away with in Milwaukee. it makes it easier for us to introduce cheese overload and don’t remember “Clock Shadow Creamery enables us ourself to the consumer,” he says. “Now what they experienced.” to provide fresh and targeted specialty Dairy Farmers of America we’re in mainstream sets and holding In 2015, Cedar Grove will continue cheese to the state’s largest city,” Wills Kansas City, Missouri our own.” teaming up with breweries and restau- says. “It also is a green business.” Cacique’s goals for the coming year rants that can use its cheese in recipes. With Cedar Grove’s whey and wash Key executive: Rick Smith, pres. & are to continue to grow and innovate The company plans to attend the New water going into a neighborhood food CEO; Mark Korsmeyer, exec. VP with its consumers. Glarus Beer, Bacon and Cheese Fest this digester at Potowatomi Casino, Wills Dairy plants: Adrian, Mich. (con- “It’s about engaging and retaining June in New Glarus, Wisconsin. says the company generates more en- densed milk, cream, NDM); Beaver, consumers. At the end of the day, we, “We’ll provide a sample of the cheese ergy than is used to operate the plant. Utah (condensed milk, cream, longhorn as a company just north of 40 years alongside the company that uses our Additionally, this year Clock Shadow Turn to KEY PLAYERS, page 32 a in existence, are looking to grow our cheese in a recipe at an event so people category,” Iglesias says. “It’s important can see it alone and as a dish,” Wills says. for us really to understand where our This past year, Cedar Grove has consumers are heading. They will pro- introduced two new products: Ovella, vide the path we need to take within a soft sheep cheese, and Chees-E-que, The Best Traditional our scope of business.” cheese on a stick. Looking toward the future, Wills says 2nd Place & Hard Sheep’s Milk Cedar Grove is taking an increasingly Specialty Cheese 2015 U.S. Championship active role in food safety issues. Cedar Cedar Grove Cheese Grove is working with the American You’ve Ever Tasted! 2nd Place Cheese Society (ACS) and FDA to help Mixed Milk Cheeses Each year we craft four million pounds of some of the 2015 U.S. Championship Cedar Grove Cheese other plants, as well as itself, become best cheese you will ever taste! And all of our cheese is safer. produced without artificial growth hormones (rBGH) or “It’s to help FDA not lose focus on animal enzymes. We believe in environmentally sound Cedar Grove Cheese Inc. how to work with us and make things production...working in concert with nature is an important part of our business. Plain, Wisconsin better,” Wills says. “FDA can benefi t with X

a collaborative effort in the industry.” Handcrafted Cheese is our Specialty 1st Place Key executives: Robert Wills, pres.; • Traditional Cheese • Custom Processing Quark In 2014, Cedar Grove partnered with 2014 ACS Beth Nachreiner, VP; Deborah Byrne, ACS’s Regulatory & Academic Commit- • Artisan Cheese • NO Artificial Growth Hormones Clock Shadow Creamery • Family Owned (rBGH) or Animal Enzymes general mgr. tee to create the book, “Best Practices.” 3rd Place Plain Cheese Curds Cheese plants: Plain, Wis. (cow milk With completion expected in July, Wills Specializing in... 2014 ACS cheeses: Willi Cheddar, Squeaks Ched- says the book will be a combination of • Quark Cheese • Traditional Aging Without Cedar Grove Cheese • Goat, Sheep & Water Chemicals dar curds, pizza cheese, Colby, Marble knowledge from wholesalers, academics 3rd Place Buffalo Cheese • Small Batch Cheese Traditional Feta Colby, Monterey Jack, Butterkase, and retailers advising steps to take to • Sharp & Extra Sharp Development 2014 ACS Farmers; sheep’s milk cheeses: Banquo, produce a high-quality, safe product. • Surface Ripened Cedar Grove Cheese Fleance, Feta; goat’s milk cheeses: According to ACS, the book will fi rst be 3rd Place Pizza Curds 2014 ACS Cheddar, Mozzarella, Chevre; buffalo provided to ACS members. The company Cedar Grove CHEESE & Cedar Grove Cheese milk cheeses: fresh Mozzarella, Gouda, currently is unsure if it will be available Clock Shadow CREAMERY 3rd Place Cheddar; mixed milk cheeses: Weird Sis- to others. Sheep’s Milk E5904 Mill Road | P. O. Box 185 | Plain, WI 53577 | Phone: (800) 200-6020 Aged 31-60 days ters, Faarko, Montague, Capriko); Clock Cedar Grove also is continuing Fax: (608) 546-2805 | E-mail: bob@cedargrovecheese 2014 ACS Shadow Creamery, Milwaukee (Quark, to work with young cheesemakers. www.cedargrovecheese.com Cedar Grove Cheese Squeaks Cheddar Curds, Ricotta, Queso Wills says over the last two years he 3rd Place Sheep’s Milk Blanca, Queso Menonita, Juustoleipa, recognized how much he owed senior Aged Over 60 days 2014 ACS Bon Bree, LaBelle) cheesemakers, such as previous Cedar Cedar Grove Cheese Estimated annual cheese produced: Grove owners, for what he was taught 3.5 million lbs. and the groundwork that was laid since Estimated annual cheese marketed: the company began in 1878. 3.5 million lbs. “We are focusing on who is going to Estimated 2014 sales: $12 million be the next generation of prominent and Projected 2015 sales: $12.5 million expert cheesemakers and what we can Percentage of sales from cheese: do to make them the best they can be,” 100% Wills says. “We are creating opportuni- KOSHER • ORGANIC • rBGH-FREE • CUSTOM MADE FLAVORS & VARIETIES Market segments for cheese: 30% ties for factory training and sending retail; 5% foodservice; 65% ingredients young cheesemakers to the Center For more information please visit www.cedargrovecheese.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 32 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS style cheese); Plymouth, Wis. (cut & Cheese, Clovis, N.M. — JV cheese opera- trays that feature natural cheese and wrap natural cheese, process cheese, tion with Glanbia plc & the cooperative mini-twist pretzels in a prepackaged Continued from page 31 shreds); Portales, N.M. (condensed members of the Greater Southwest container. DFA also this past year has skim, cream, milk permeate powder, Agency (DFA, Select Milk Producers, introduced new Borden-brand Snack Cheddar, Monterey Jack, Pepper Jack); MPC, NDM, SMP); Portland, Maine Lone Star Milk Producers); Craigs Sticks and String cheese products for Cabool, Mo. (adult nutritional bever- (butter, buttermilk, cottage cheese, Station Creamery, Linwood, N.Y. — JV snacking; Incredi-Melts, a shredded ages, dairy-based coffee beverages, cream, fl avored milk, fl uid milk, fruit with Craigs Station Ventures pasteurized cheese designed to melt energy protein beverages, Sport Shake); juice, sour cream, tea); Reading, Pa. Estimated annual cheese produced: easily for cooking applications; and Cass City, Mich. (cream, condensed (cream, condensed milk, malted milk 243.4 million lbs. new fl avor varieties including Queso whole & skim milk); Cedarburg, Wis. powder, NDM, SMP, WMP); Rochester, Estimated annual cheese marketed: Fresco, Havarti Natural Slices (Borden (fl uid milk, orange juice); Fallon, Nev. Minn. (2) (fl uid milk, ice cream, light ice 462.8 million lbs. and Cache Valley), and Triple Cheddar (WMP, SMP); Fargo, N.D. (butter, cot- cream, sherbets, yogurt-based drinks); Estimated 2014 sales: $17.856 billion Shreds (Borden and Cache Valley). tage cheese, cream, dips, fl uid milk, ice Schulenburg, Texas (dairy dips, salsa); Projected 2015 sales: $16.882 billion DFA also has introduced new cream, juice, sour cream, yogurt); Farm- Springfi eld, Mo. (dairy-based coffee Percentage of sales from cheese: 6.1% Oakhurst and Guida’s milks and several ington, Minn. (cottage cheese, dips, beverages); Turlock, Calif. (Italian-style Market segments for cheese: 40% varieties of Kemps ice cream, yogurt and smoothies, sour cream); Fort Morgan, cheese, liquid whey); Ventura, Calif. retail; 36% foodservice; 24% ingredients frozen yogurt products. Colo. (condensed milk, cream, NDM); (dairy-based coffee beverages); West Percentage products exported: 1.8% Korsmeyer says in addition to spe- Frederick, Md. (milk, fruit drinks, Middlesex, Pa. (industrial shredded of total DFA sales cial regional marketing programs and juice); Goshen, Ind. (condensed milk, cheese, process cheese); Winnsboro, Website: www.dfamilk.com working with local retailers, DFA also cream, NDM); Houston, Texas (artisanal Texas (anhydrous milkfat, butter, but- A look inside: Dairy Farmers of partners with mom bloggers and uses Hispanic cheeses & creams); Hughson, termilk powder, NDM, sweet cream); America (DFA) in February announced Facebook and other social media sites Calif. (butter, condensed milk, cream, Winthrop, Minn. (anhydrous milkfat, plans to build a new global headquar- when introducing new products to the NDM); Linwood, N.Y. (cream, skim); butterfat blends, sweetened condensed ters in Kansas City, Kansas. An offi cial marketplace. Mechanicsburg, Pa. (dairy-based cof- milk); Zumbrota, Minn. (American-style groundbreaking for the new three-story, DFA’s Turlock, California, plant fee beverages); Middlebury Center, cheese, cream powders, fl uid whey, 100,000-square-foot building is planned was honored at the 2014 National Pa. (condensed milk, cream, cream Gouda, hard Italian, specialty cheese) for later this year, and the headquarters Milk Producers Federation (NMPF) powder, malted milk powder, NDM, Cheese and ingredient-related joint project is expected to be complete in Championship Cheese Contest with SMP, WMP); Minneapolis, Minn. (fl uid ventures: DairiConcepts LP, Allerton, December 2016. the highest award — the Chairman’s milk, other beverages); New Britain, Iowa, Dalbo, Minn., Eldorado Springs In late 2014, DFA confi rmed plans Plaque — for its Provolone. DFA also Conn. (cream, ice cream mixes, milk, & Springfi eld, Mo., Hummelstown, Pa., to build a $235 million state-of-the-art won fi rst-place awards at this contest fruit drinks, fruit juices, water); New Pollack, S.D., Bruce, Chili & Greenwood, dairy ingredients plant in Western Kan- for its Provolone, Processed American Wilmington, Pa. (dry whey, Italian- Wis. — JV with Fonterra; Southwest sas in partnership with Chinese dairy Cheese with Peppers and Queso Fresco. company Inner Mongolio Yili Industrial At the U.S. Championship Cheese Group and Kansas dairy producers. The Contest this year, DFA won fi rst place ingredients plant, which will manufac- in the Part-Skim Mozzarella category, ture milk powder for the export market, third for its unsalted butter and second- is expected to be operational in 2017. and third-place awards in the Cottage The cooperative opened three new Cheese category. plants this past year as well. A plant in Korsmeyer says DFA is focused on Fallon, Nevada, opened in April 2014 to sticking to its strategic plan this com- produce whole milk powder for export ing year, which includes growing its customers. In the fourth quarter of 2014, commercial business, expanding its Horizon Sales DFA opened Craigs Station Creamery, global presence, strengthening the co- We specialize in using a new cold milk separation facility in operative with profi table business and of Minnesota our extensive network Linwood, New York, in a joint venture value-added programming for members, to find a home for your partnership with eight dairy farmers and ensuring a solid supply chain from Can Provide excess inventory and from the western part of the state. And farm to customer. finding ingredients for earlier this year, DFA opened a condens- “These were developed by our board All Your Dairy your production needs. ing plant in Cass City, Michigan, where it of directors, and we have made sure they We handle all shipping is looking to produce more value-added are driving our key initiatives,” he says Ingredients and can rework products. of the strategic plan. “These are four and repackage. DFA is working on expanding its key areas that are important to follow and Sell All No quantity New Wilmington, Pennsylvania, plant on an ongoing basis. We have and will too large or to update and upgrade equipment and continue to do that.” Your Dairy too small increase processing capabilities, and it added 1,200 new members this past year Products when it merged in early 2014 with the CHEESE Northeast-based Dairylea Cooperative. Blocks and Barrels “We’ve been quite busy the last 12 to “Our Team Can Trim and Fines 18 months with three new plants, the Assist Your Team” Flavored merger with Dairylea and announcing Process and Imitation our new headquarters,” says Mark Kors- meyer, executive vice president, DFA. BUTTER/MILKFAT DFA also has been busy introduc- Dairyfood USA Inc. DAIRY ing and marketing several new cheese POWDERS Blue Mounds, Wisconsin Nonfat Dry Milk products in its consumer brands divi- Whey Products sions this past year. Korsmeyer says Ownership: Biomerx GmbH, Linz, Milk Protein CALLCALLL UUSS WIWITHTH YYOUROUOUR UNUNIQUENIQIQUEU SSALESALLES convenience, snacking on-the-go and Austria AND PROCUREMENT NEEDS: Concentrate new fl avors are among the trends DFA Dean Uglem [email protected] Buttermilk, Key executives: Daniel R. Culligan, Eric Kellin [email protected] Casein, Lactose has focused on as it continues to inno- pres.; Allan Kosharek, VP, production; Pat Kellin [email protected] vate new products to meet consumer Judd Batterman, VP, administration; Wade Uglem [email protected] demand. 877-914-5400 horizonsalesinc.com Brett Thompson, VP, sales & marketing In March, Borden Cheese prod- Cheese plant: Blue Mounds, Wis. ucts, made and distributed by DFA, For more information please visit www.horizonsalesinc.com introduced GOOD2GETHER snack Turn to KEY PLAYERS, page 33 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 33 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Sonoma Jack wedges and the new sr. VP, ingredients; Scott Burlson, sr. VP, Queso de Casa line have been widely operations; Shawn Campbell, sr. VP, Continued from page 32 accepted. consumer products; Steve Matzen, sr. Dairyfood USA plans to work on a VP, Northwest Dairy Association (extended shelf-life cheese foods, number of process improvements and Dairy plants: Sunnyside, Wash. spreads & sauces, smoked cheeses) new products this coming year, with (bulk Cheddar, Monterey Jack, WPC-34, Percentage of sales from cheese: an eye toward significant growth and dried whey); Boise, Idaho (fl uid milk, 100% profitability. To that end, a newly- Darigold Inc. UP fl uid products, cultured products); Market segments for cheese: 50% created position of director of prod- Seattle, Washington Caldwell, Idaho (NDM, MPC, SMP, bulk retail; 45% foodservice; 5% ingredients uct development has been created. & consumer packaged butter, cream); Percentage of products exported: 5 % Kristin Kale, who previously worked Ownership: Northwest Dairy As- Chehalis, Wash. (NDM, SMP, WPC-34, Website: www.dairyfoodusa.com for Kraft Foods, has been appointed sociation, Seattle sweet cream buttermilk powder, milk A look inside: In September 2014, to fill this position. Key executives: Mark Wesen, chair- powder blends, whole milk powder, Dairyfood USA Inc. completed a $5.5 mil- “Our focus is on product develop- man; Leroy Plagerman, vice chairman; cream); Issaquah, Wash. (consumer lion expansion to its cheese plant. The ment and process improvement. In William Krippaehne, interim pres. & packaged & bulk butter, cultured dairy expansion adds approximately 20,000 conjunction with food safety, that’s CEO; Jim Wegner, exec. VP; Rich Mune- products); Jerome, Idaho (condensed square feet for production. our emphasis for 2015 and beyond,” kiyo, treasurer, VP & CFO; Steve Rowe, skim milk, NDM, UF milk, MPC, SMP, “The new addition is a state-of-the- Culligan says. sr. VP & general counsel; Dermot Carey, Turn to KEY PLAYERS, page 34 a art production facility,” says Dan Cul- ligan, president, Dairyfood USA. “The new facility cements our continuing emphasis on food safety, product de- velopment and future growth.” Culligan says features in the new addition, such as special air handling units that prevent contamination, will help ensure that the company continues its emphasis on food safety. Dairyfood USA again ranked in the 98th percen- tile for its Safe Quality Food Level 3 certifi cation. “We continue to invest signifi cant time, effort and capital in quality sys- tems to ensure food safety,” Culligan Quality says. “This latest expansion shows our commitment not only to our customers, You Can Trust. but also to our dedicated employees.” Last summer, Dairyfood USA intro- Innovation duced Queso de Casa White Dipping Cheese, a new brand of Mexican-style queso dips, in Original and Jalapeño You Can Taste. varieties. The dips, which are being Celebrating Successful rolled out nationally, are available in 8-ounce retail sizes, as well as 16-, Partnerships for 60 Years! 24- and 32-ounce sizes for club stores. “This is rapidly becoming one of Introducing our Newly Expanded our most popular items,” Culligan Glacier Ridge FarmsTM Line: says. “It really is one of the highest- s(ANDCRAFTED)N!MERICAS$AIRYLAND quality queso dips available on the s.ATURALLY3MOKED#HEESES market today.” s'OURMET3PREADABLE#HEESES$IPS In addition to the White Dipping s3MOKEY"ARS3NACK7EDGES Cheese, the company continues to s6ARIETYOF&LAVORS develop both private and branded label dips and spreads for some of the FOODSERVICE country’s largest retailers. In Perfect Shape For a Growing Industry As popularity of smoked cheeses ■ Creative blend of vision and flexibility ■ Unique product offerings continues to grow significantly in ■ Naturally smoked cheeses tailored to fit every the United States, Culligan says sales packaging configuration of Dairyfood USA’s smoked cheeses ■ Extensive single serving/portion-controlled sizes 31&,EVEL#ERTIlED have followed suit, as the company This certification ensures our customers that our cheese products have been produced and handled in accordance with PRIVATE LABEL has realized several opportunities, the highest standards set by the Food Marketing Institute (FMI). Build Your Brand With Quality You Can Trust particularly in foodservice and quick ■ Expansive array of custom formulations service restaurant trade. In addition ■ Innovative packaging solutions to the company’s flagship naturally- ■ Ability to drive new sales smoked Gouda, Dairyfood USA is RETAIL HOUSE BRANDS actively expanding smoked cheeses Diversify Your Product Portfolio With Our Proven Winners including Cheddar, Pepper Jack and ■ Unique flavor profiles Provolone. ■ Market versatility to maximize sales performance Dairyfood USA’s export business ■ Price competitiveness & in-store support ■ continues to grow as well. Areas such Low minimum order quantities as the Pacific Rim, Mexico, Canada #ALLUSTODAYFORDETAILS and the Caribbean have been espe- #OUNTY2OAD&s"LUE-OUNDS 7)s0H  s&AX   cially active, where products such DCULLIGAN DAIRYFOODUSACOMsWWWDAIRYFOODUSACOM as its Glacier Ridge Farms spreads, For more information please visit www.dairyfoodusa.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 34 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS including a new logo. The new look was and has become one of the world’s most cooperative acknowledges shortcom- rolled out throughout 2014. In addition respected dairy exporters. ings and does not claim to be fl awless. Continued from page 33 to large lettering and fresh new colors, Darigold in 2013 added capability to Plaintiffs declined to fi le an amended the packaging engages consumers with its Chehalis, Washington, plant to pro- complaint and fi nal judgment in favor cream); Portland, Ore. (full line of UP fun facts, recipes, quizzes and contests, duce whole milk powder (WMP) that is of Darigold was fi led in early 2015. products); Lynden, Wash. (NDM, SMP, the cooperative says. used both domestically and for exports. The cooperative continues to work cream); Seattle (HTST fl uid milk, fl a- For the 2013-14 fi scal year, Darigold’s The Chehalis plant also produces nonfat toward being a best practice model for vored drinks); Spokane, Wash. (HTST net sales were $2.6 billion. The coopera- dry milk, skim milk powder (SMP), whey enhanced dairy traceability. Carey is fl uid milk, fl avored drinks); Bozeman, tive’s net earnings were $6.8 million, protein concentrate-34, sweet cream the chair of the Innovation Center for Mont. (HTST fl uid milk, fl avored drinks) with EBITDA of $42.5 million, and its buttermilk powder, milk powder blends U.S. Dairy’s Traceability Subcommit- Estimated annual cheese produced: exports of powder, butter and cheese and cream. tee, which aims to have the bulk of the 200 million lbs. all achieved new record levels. “The addition of WMP gives us es- U.S. milk supply covered with the best Estimated annual cheese marketed: Nonetheless, competition in do- sential product fl exibility in volatile traceability standards. 200 million lbs. mestic markets for both consumer and market conditions and allows us to offer “Enhanced traceability is important Fiscal 2014 sales: Net sales of $2.6 ingredients products is very strong, the another key ingredient to our strategic because, in the rare event of a safety billion (April 1, 2013 to March 31, 2014) cooperative notes. customers, making us even more rel- issue, what happens to one U.S. proces- Percentage of sales from cheese: 15% During fi scal year 2014, Darigold evant as a supplier,” says Dermot Carey, sor can affect the brands of every U.S. Market segments for cheese: 14% continued its commitment to invest senior vice president of the Ingredients processor as well as the entire U.S. dairy foodservice; 86% ingredients and modernize its production facilities, division at Darigold. industry,” Carey says. Percentage of products exported: with capital expenditures totaling $45.0 In addition, Darigold is in the fi nal Last year, Seattle Business magazine 21% million in fi scal year 2014 compared to phase of installing a new spray drying named Darigold as top Food Processor Website: www.darigold.com $43.9 million in fi scal year 2013. Short- system at its Sunnyside, Washington, of the Year at the 2014 Washington A look inside: Darigold Inc. in late term borrowings partially increased cheese plant, scheduled to come on Manufacturing Awards. 2014 announced the retirement of Jim during the fi scal year to support these line in spring 2016. Darigold’s products also continued Wegner, president and CEO, effective investments. In addition, higher com- With exporting an important facet to receive industry recognition this past Jan. 1, 2016. modity values increased the carrying of Darigold’s business, challenges year. The cooperative’s Boise, Idaho, Wegner joined Darigold in late 2003 value of its inventory during fi scal year stemming from a labor contract dis- plant swept the Cultured Products cat- as senior vice president of operations 2014, resulting in additional short-term pute at West Coast ports in late 2014 egory at the 2014 Idaho Milk Processors and accepted the position of president borrowings. created headaches for the company, Association Dairy Product Contest with and CEO in 2011. Until his retirement After 60 years of business in Med- as deliveries were delayed and product its 2 percent (fi rst), 4 percent (second) date, Wegner will act as executive vice ford, Oregon, Darigold in early 2015 was backed up in warehouses until an and fat free cottage cheese (third). Dari- president, special projects, assisting announced the closure of the Medford agreement was reached between the gold’s Sunnyside, Washington, plant also interim President and CEO William milk processing plant, which took effect Pacifi c Maritime Association and In- placed second in the Medium Cheddar, Krippaehne. at the end of February. ternational Longshore and Warehouse 3-6 months class at the contest with its As interim president and CEO, According to Darigold, the need Union in February. Medium Cheddar. Krippaehne brings a long history of to signifi cantly upgrade the facility to Darigold learned in early 2015 that leadership experience, the cooperative maintain compliance with food safety a lawsuit fi led in 2014 accusing the notes. As an outside director to Darigold and environmental regulations and the cooperative of misleading consum- and an adviser to the Northwest Dairy plant’s distance from its core markets, ers about its treatment of cattle and Association board of directors for the among other reasons, led to the decision employees had been dismissed. In an past six years, Krippaehne has learned to close the plant. order of dismissal issued Nov. 3, 2014, a great deal about the company, the Darigold notes that with its Ingre- U.S. District Judge Robert S. Lasnik Emmi Roth USA Inc. cooperative and the industry. dients business, half of which is sold to ruled that the plaintiffs’ interpretation Fitchburg, Wisconsin This past year, Darigold revamped the export market, the cooperative has of Darigold’s Corporate Responsibility the packaging of its entire product line, reinforced Darigold’s position globally Report was unreasonable because the Key executives: Tim Omer, pres. & managing dir.; Reto Mueller, associate managing dir.; Rene Weber, VP, operations; Bryan Nelson, VP, supply chain; Diana Thomas, VP, fi nance; Jodie Wische, VP, specialty sales; Linda Duwve, VP, sales & marketing Cheese plants: Monroe, Wis. (Grand Cru & a wide range of other specialty Single or multi-wire low cost cutting solution. cheeses); Platteville, Wis. (Roth Grand Cru, Fontiago, Gouda, Butterkäse) Percentage of sales from cheese: 100% Vertical wire cutter for Market segments for cheese: 40% wheels, loafs or blocks. retail; 55% foodservice; 5% ingredients Percentage of products exported: Horizontal / vertical wire cutter Less than 5% for wheels, loafs or blocks. Website: www.rothcheese.com A look inside: In December, Emmi Hard cheese wheel Roth USA Inc. fi nalized the sale of its scoring machine. Horizontal wire cutter for soft or hard cheeses. Vertical blade cutter for aseptic dairy products facility in Penn semi-soft or hard cheeses. Yan, New York, to KanPak U.S., a sup- FoodTools wire & plier of specialty beverages and desserts blade cheese cutters, owned by Golden State Foods. With this designed & built to meet the divesture, Emmi Roth USA now focuses dairy industry standards. exclusively on specialty cheese production at its plants in Monroe and Platteville, Wisconsin. 800-644-2377 In September, Tim Omer was ap- Visit us at www.foodtools.com pointed as the company’s new president and managing director. Omer, who For more information please visit www.foodtools.com Turn to KEY PLAYERS, page 35 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 35 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS handling. Emmi Roth USA corporate chefs place for its GranQueso Original, second rent and aged Cheddar barrels, WPC, demonstrated hot and cold performance place for GranQueso Reserve and third- ultra-fi ltered milk, lactose) Continued from page 34 characteristics of Roth cheese varieties. place awards for Roth’s Private Reserve Estimated annual cheese produced: Following the workshops at Emmi and Rofumo. 190 million lbs. previously served as CEO and president Roth USA, culinary instructors toured At this year’s U.S. Championship Estimated annual cheese marketed: of DCI Cheese Co., has more than 25 years seven other creameries throughout the Cheese Contest, Roth GranQueso Reserve 190 million lbs. of specialty cheese industry experience. state, ate local cuisine and visited the won best in its class and Roth’s Private Estimated 2014 sales: $746 million Also last fall, Emmi Roth USA opened Dane County Farmers’ Market in down- Reserve placed second in its class. Projected 2015 sales: $650 million a new business offi ce in Fitchburg, Wis- town Madison, Wisconsin. Roth’s Private Reserve took home the Percentage of sales from cheese: 85% consin, and subsequently changed its Earlier this year, the Emmi Roth Grand Champion award from the 2014 Market segments for cheese: more national headquarters from Monroe to the Foodservice sales team also attended Green County Fair cheese contest. than 95% ingredients Fitchburg location. Employees from the a training program at Johnson & Wales The company’s cheeses won several Percentage of products exported: 10% company’s Monroe and Verona, Wisconsin, University in Charlotte, North Carolina, to international awards as well. At the Global Website: www.fi rstdistrict.com offi ces have transferred to the Fitchburg expand their own culinary knowledge and Cheese Awards last fall in Frome, England, A look inside: First District Association headquarters, though some still remain skills. To prepare for the four-day training Emmi Roth USA’s Grand Cru Surchoix and serves nearly 1,000 dairy farms producing at the Monroe offi ce. session, each team member completed an Grand Cru Reserve won gold medals, and more than 2.4 billion pounds of milk in 2014. At the beginning of this year, accredited food handling safety training Montanella Raclette won a silver medal. According to the company, last year Emmi Roth USA announced that its course and earned their Food Safety Man- Grand Cru Surchoix won a “super gold” its Litchfi eld, Minnesota, plant averaged 77,000-square-foot specialty cheese plant ager certifi cation through the National at the 2014 World Cheese Awards. The 4.9 million pounds of milk processed in Platteville received FSSC 22000 Certifi - Registry of Food Service Professionals. company also won gold medals for Grand daily into more than 520,000 pounds of cation by the Global Food Safety Initiative, At the university, the team attended Cru Reserve and Havarti, silver medals for cheese each day with minimal disrup- which integrates Good Manufacturing lab courses with students, participated Grand Cru Original and Monticello, and a tion. The plant currently processes 5 Practices, HACCP and traceability and in one-on-one food safety and culinary bronze medal for Roth’s Private Reserve million pounds of milk per day. legal food safety requirements in an ISO skills sessions with chef instructors and at these awards. “The timing of the plant expansion 22000:2005 Quality Management System. executed in-kitchen assignments. “We are honored to receive contin- that was completed in 2013 could not The company’s Monroe creamery received “Our team strives to understand our ued recognition for all of our cheeses have been better,” says Clint Fall, presi- the same certifi cation in 2012. customers’ day-to-day challenges and on national and international stages,” dent and CEO, First District Association. “We have always been, and will con- opportunities both in the kitchen and on Duwve says. “Our cheesemakers and cel- The plant expansion included the tinue to be, committed to producing the the menu,” Duwve says. “Hands-on train- lar masters are committed to delivering construction of a cheese manufacturing highest quality and safest products for ing programs like these allow our team exceptional products.” facility and cold storage facility. First our customers,” Omer says. “This new to deliver better products, information District Association installed cheese vats, certifi cation clearly demonstrates that and services to the foodservice industry.” milk pasteurizers, ultrafi ltration systems, commitment, and we are proud to be To help out the next generation of reverse osmosis systems, whey pasteuriz- recognized as an industry leader in food foodservice professionals, Emmi Roth ers, cheese clarifi ers and milk separators, safety.” USA sponsored a recipe contest and along with numerous tanks and silos. The The company has launched several scholarship last year in partnership with First District Association new whey evaporators and building were new specialty cheese items this past year, The Culinary Institute of America. Litchfi eld, Minnesota commissioned in 2012, and the integrated including 3 Chile Pepper Gouda, Roth Emmi Roth USA won a number of milk evaporator was installed and commis- Private Reserve and Grand Cru shredded awards for its cheeses this past year. Its Key executives: Clint Fall, pres. & sioned in 2013. In addition, a wastewater bags. The company also introduced three Grand Cru Reserve was named Grand CEO; Allen Rothstein, controller; Doug trunk line was installed in 2014, and Fall new fl avors of Raclette wheels (5 Pepper- Champion cheese at the 2014 World Anderson, operations mgr.; Glenn Kap- says it will be commissioned in June. corn, Mediterranean and Roasted Garlic) Dairy Expo Championship Dairy Product ing, dir., sales, marketing & business First District Association’s 2014 and two new 6-ounce Raclette varieties Contest. Grand Cru Surchoix won third development; Bryan Joedeman, IT mgr.; fi scal year ended with sales reaching (Monteanella and Mediterranean). place at this contest. Dawn Raymond, quality assurance mgr.; nearly $746 million, up 19 percent from During the Winter Fancy Food Show At the 2014 American Cheese Society Chuck Nelson, procurement/traffi c mgr. 2013. The company says the total cash in January, Emmi Roth USA debuted competition, Emmi Roth USA won fi rst Cheese plant: Litchfi eld, Minn. (cur- Turn to KEY PLAYERS, page 36 a Roth Ultimates, a new line of shredded specialty cheese blends. Developed by chefs, Roth Ultimates are available in three fl avors. Ultimate Mac & Cheese is a blend of Grand Cru, Havarti and Sharp Cheddar; Ultimate Flatbread includes Grand Cru, Mild Provolone and Fontiago; and Ultimate Firehouse consists of Grand Cru, 3 Chile Pepper Gouda and Smoked Fontina. “Emmi Roth is passionate about help- ing chefs — from at-home to professional — achieve fl avorful results with their recipes,” says Linda Duwve, vice presi- dent of sales and marketing, Emmi Roth USA. “Our new Roth Ultimates shredded cheese blends are an innovative, on-trend way to take cooking from amateur to restauranteur.” Last summer, Emmi Roth USA teamed up with the Wisconsin Milk Marketing Board to welcome six culinary instructors from around the country to participate in a Wisconsin “Cheese Immersion” at Emmi Roth USA’s creamery and Culi- nary Education Center in Monroe. The program included a Cheesemaking 101 class, followed by a series of workshops focusing on cheese curing, cutting and For more information please visit www.ivarsoninc.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 36 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Dirk Tachick, sr. VP, operations; Mark edible lactose, feed grade dry whey); cooperative plans to continue to focus Graupman, VP, fi nance; Doug Wilke, VP, Sparta, Wis. (Grade A NDM, Grade A on its medallion-style cheese and will Continued from page 35 marketing & technology cream, Grade A condensed whole milk, introduce other types in this format Dairy plants: Appleton, Wis. (LMPS Grade A condensed skim milk, Grade depending on customer demand. payment paid to members was a record Mozzarella, LMWM Mozzarella, re- A bulk fl uid milk, WPC powder, heat Also this past year, Foremost Farms $19.6 million, up $8.8 million from the duced-fat Mozzarella, Provolone, stable WPC, cultured skim milk powder, introduced heat-stable whey protein previous year. Smoked Provolone, WPC, dry perme- buttermilk powder) concentrate (WPC) 34-percent, which “Although we may be proud of our ate); Baraboo, Wis. (corporate services, Estimated annual cheese produced: can be used to provide stability to past, our focus continues to be our future,” milk testing & microbiological lab, dairy 537 million lbs. products with retorted or aseptic Fall says. “Our goals will continue to be products application lab); Chilton, Estimated annual cheese marketed: applications, such as nutritional concentrated on maintaining our strength Wis. (LMPS Mozzarella, Provolone, 537 million lbs. beverages, soups and sauces. It also and independence as a strong Upper Mid- Smoked Provolone, WPC, permeate, Estimated 2014 sales: $1.982 billion introduced demineralized 90-percent west cooperative meeting and exceeding condensed skim milk, cream); Clayton, Projected 2015 sales: $1.7 billion whey and low therm WPC 34-percent, the expec tations of our member owners, Wis. (Provolone, Smoked Provolone, Percentage of sales from cheese: 60% both of which have infant formula dedicated customers and employees.” condensed WPC, condensed permeate); Market segments for cheese: 33% applications. During 2014, First District Associa- Constantine, Mich. — strategic alliance retail; 33% foodservice; 33% ingredients This year, Foremost Farms plans tion was recognized with awards from with Michigan Milk Producers Asso- Percentage of products exported: 2% to introduce a Muenster product that the North Central Cheese Industries ciation (bulk fl uid milk); Indianapolis of cheese sales, 30% of ingredient sales will be ideal for deli and slicing ap- Association, Minnesota State Fair and (fl uid marketing offi ce); Lancaster, Website: www.foremostfarms.com plications, Behr says. Upper Midwest Dairy Industries Associa- Wis. (milled Cheddar, milled Marbled A look inside: Foremost Farms USA Several of Foremost Farms’ cheeses tion. In addition, at the 2014 National Cheddar, condensed whey, condensed is celebrating its 20th anniversary this and dairy products won awards at Milk Producers Federation contest, WPC, condensed permeate); Marsh- year by recognizing the cooperative’s state and national contests this past First District Association was awarded fi eld, Wis. (colored Cheddar, white members, employees and accomplish- year. The company received an award second place in the Natural category for Cheddar, Colby, Farmers cheese, lowfat ments over the years. for Grand Champion Whole Milk Moz- its Marbled Monterey Jack & Cheddar. Cheddar, Monterey Jack, condensed The company started its anniver- zarella at the 2014 Illinois State Fair. “First District Association has a whey); Milan, Wis. (LMPS Mozzarella, sary celebration at Christmas, when Foremost Farms also won best-in-class proud reputation for excellent customer LMWM Mozzarella, reduced-fat Moz- it gave special gifts to its members awards at the Wisconsin State Fair service and trust, strong business ethics zarella, reduced-sodium Mozzarella, and employees to commemorate the Cheese & Butter Contest for its Mild and a state-of-the-art dairy pro cessing Provolone, Smoked Provolone, Asadero, 20th anniversary. At district meetings Cheddar, Aged Cheddar, reduced-fat facility with dedicated employees who condensed WPC, condensed perme- earlier this year, it also gave special Provolone and salted butter. At the take pride” in the association, Fall says. ate); Plover, Wis. (lactose, whole whey recognition to members who have been National Milk Producers Federa- powder, organic whole whey powder, with the cooperative for 20 years, and tion Cheese Contest, its Mozzarella, organic demineralized whey, WPC pow- it dedicated a special section in its reduced-fat Provolone and Smoked der, heat stable WPC, reduced-minerals annual report to highlight Foremost Provolone all won fi rst-place awards. whey powder, reduced-minerals WPC, Farms’ accomplishments and special At the 2014 World Dairy Expo reduced-minerals WPC condensed, events that have taken place over the Championship Dairy Product Contest, buttermilk powder); Preston, Minn. past 20 years. the cooperative’s Sharp Cheddar, (specialty WPC, condensed skim milk); Foremost Farms also started this low-moisture part-skim Mozzarella, Foremost Farms USA Reedsburg, Wis. (butter, condensed year with new leadership, as former Provolone and WPC won second-place Baraboo, Wisconsin skim milk, condensed buttermilk, sweet president and CEO David Fuhrmann awards, while another Provolone cream); Richland Center, Wis. (LMPS retired at the end of 2014. The board of and its salted butter won third-place Key executives: Michael Doyle, Mozzarella, LMWM Mozzarella, con- directors selected Michael Doyle as the awards. pres. & CEO; Jim Hamm, VP, strategy densed whey, WPC, whole whey powder, cooperative’s new president and CEO, At the 2015 U.S. Championship & business development; Jim Sleper, permeate); Rothschild, Wis. (feed grade and Doyle offi cially began his duties Cheese Contest, Foremost Farms won VP, member services & milk marketing; dry permeate , pharmaceutical lactose, on Oct. 1, 2014. Doyle previously was best in class for its low-moisture Moz- Foremost Farms’ CFO/vice president, zarella and second-place awards for its fi nance. part-skim Mozzarella and salted butter. In July 2014, Foremost Farms and In 2014, Foremost Farms was rec- Michigan Milk Producers Association ognized for the second time as one (MMPA) announced a strategic alli- of “America’s Healthiest Companies ance to locate reverse osmosis technol- by the Wellness Council of America ogy at MMPA’s Constantine, Michigan, with a Gold Well Workplace Award milk processing plant, and the unit was for its commitment to improving and fully operational in December. maintaining the health and well-being “It was a strategic alliance between of its employees. Foremost Farms and MMPA to handle Doug Wilke, vice president of, the growing volume of milk in that re- marketing and technology, was elected gion,” says Joan Behr, director of com- president of the American Dairy munications and brand management, Products Institute at the association’s Foremost Farms. “We are bringing annual meeting this spring. that milk back here to Wisconsin for The cooperative recognized several processing in our plants. This allows of its employees for reaching safety us to basically put the milk equivalent milestones this past year. In June 2014, of three truckloads of milk into one Foremost Farms announced that em- tanker.” ployees at its Reedsburg plant passed Foremost Farms, which the Wis- the seven-year mark for working with consin Cheese Makers Association zero lost-time incidents and that em- last year ranked as the sixth-largest ployees at its Plover plant had reached natural cheese producer in the United their sixth consecutive year with no States, has introduced several new lost-time incidents. In July, Foremost products. In the fourth quarter of Farms recognized employees at its 2014, it introduced Mozzarella medal- Marshfi eld plant for reaching seven lions, a product that can be sliced and years of working without a lost time used on frozen entrees such as pizza incident. For more information please visit www.wowlogistics.com or other Italian-type products. The Turn to KEY PLAYERS, page 37 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 37 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS larity, Franklin Foods continues to press portant focus of Franklin Foods. The forward with its Greek cream cheese company recently received its 11th Continued from page 36 line. The protein trend is here to stay, patent, a European one, for yogurt and Cardinale says, and Greek cream cheese, cream cheese technology. which has defi ned a new category in the In 2014, the company launched a cream cheese section, satisfi es consum- Greek cream cheese 36/1-ounce portion ers’ desire for a healthful indulgence, he pack, expanded whipped fl avors to in- Franklin Foods adds. Since launching the product line clude Blueberry and Onion & Chive, and Delray Beach, Florida two years ago, the company has gained added 3-pound and 30-pound foodservice Glanbia Foods Inc. nationwide distribution in more than bars. For the deli channel, the company Twin Falls, Idaho Key executives: Nordahl Brue, chair- 12,000 stores including Walmart, Kroger, introduced a Greek Gourmet Spread- man; Jon Gutknecht, pres. & CEO; John Safeway and Ahold. The product line able Twin pack in Sundried Tomato and Parent company: Glanbia plc, Ovitt, general mgr.; Steve Schonberg, also has received national attention in Garlic & Herb. Kilkenny, Ireland CFO; Steve Barrows, VP, retail & private publications such as Dr. Oz The Good Rolling out this quarter, the company Key executives: Brian Phelan, CEO, label sales; Andy Phillips, VP, foodservice Life magazine, Men’s Fitness, Fitness also is combining whipped and Greek global ingredients; Daragh Maccabee, sales; Rocco Cardinale, VP, marketing and Family Circle. cream cheese to offer a 6-ounce Whipped CFO & exec. VP, fi nance; Wilf Costello, Greek Cream Cheese. Cheese plants: Enosburg Falls, Vt. Innovation continues to be an im- Turn to KEY PLAYERS, page 38 a (cultured cream cheese, cream cheese, Mascarpone, Bakers cheese, direct-set cream cheese, yogurt cream cheese, organic cream cheese, fl avored cream cheese dips & spreads, Baking Cheeze Blend, imitation cream cheese, Greek cream cheese); Casa Grande, Ariz. (cultured cream cheese, cream cheese, Mascarpone, Bakers Cheese, direct-set cream cheese, yogurt cream cheese, organic cream cheese, fl avored cream cheese dips & spreads, Baking Cheeze Blend, imitation cream cheese, Greek cream cheese) Percentage of sales from cheese: 100% It’s a block former. It’s a slice depositor. It’s a shape former. Market segments for cheese: 30% retail; 30% foodservice; 35% industrial; 5% exports Website: www.franklinfoods.com A look inside: Franklin Foods continues to expand its cream cheese operations with the successful opening It’s the one and only of its new western production facil- ity in Casa Grande, Arizona, in 2013. versatile Vemag. The facility, which purchases locally- One machine. Many attachments. Unlimited versatility. produced milk and cream from United The Vemag is an incredibly versatile machine that allows you to easily Dairymen of Arizona, has achieved SQF produce a wide variety of products. It incorporates a number of Level 3 certifi cation, and product from innovative attachments that provide you with the flexibility to not only the facility is sold domestically as well expand your product line, but to produce high quality cheese products as internationally, according to Rocco more cost effectively. Attachments can be swapped out in minutes. Cardinale, vice president of marketing. You’ll find that the Vemag offers the highest levels of portioning With the opening of the Arizona facil- accuracy, speed and product quality. All models feature stainless steel ity, the company also launched its Casa construction to ensure the highest levels of hygiene. Visit our Reiser Grande Farms brand, showcasing the Customer Center and test the Vemag and our range of attachments fresh milk and cream from which the for yourself. Contact Reiser today and let us help you expand your product is made. The brand is available product line and grow your business…with the one and only Vemag. in 8-ounce bars, 3-pound loaves and 30-pound bulk and joins the line up of the It’s a cup filler. It’s a shredder topper. It’s an extruder. company’s other brands including Green Mountain Farms Greek Cream Cheese, Hahn’s, Lombardi’s, All Season’s Kitchen and private label. Hahn’s Cream Cheese won third in the Spreadable Cheeses Class at this year’s U.S. Championship Cheese Contest. Meanwhile, the company continues to make investments in its fl agship facility in Enosburg Falls, Vermont, to expand automation and packaging capacity. That facility also is SQF Level 3 certifi ed. Franklin Foods collaborated with Vermont Gas and the state of Vermont www.reiser.com leading to Vermont Gas adding 14 miles Reiser of natural gas distribution in northern Canton, MA • (781) 821-1290 Franklin County, benefi tting 600 resi- Reiser Canada Burlington, ON • (905) 631-6611 dential and 110 commercial customers 2014 in the village of Enosburg. Riding the wave of Greek yogurt popu- For more information please visit www.reiser.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 38 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS invaluable insights and leadership, he will to the company’s new U.S. Cheese busi- in the business. Late last year the com- remain involved in a consultative capacity ness headquarters in Twin Falls, Idaho. pany announced a major expansion to its Continued from page 37 on a year-to-year basis, Glanbia offi cials Costello says the center has aided the production plants in Gooding and Twin note. A new CEO has not yet been named. company’s marketing campaigns for Falls, Idaho, projecting an $82 million exec. VP, commercial; John Mutchler, Glanbia Foods, a division of Glanbia newer cheeses, citing a “Life is Gouda” investment and creating up to 50 new exec. VP, supply chain; Barney Krueger, plc, based in Ireland, faced somewhat campaign in 2014 featuring four different jobs. The investment is aimed at the whey sr. VP, technical services; Shawn Athay, diffi cult cheese market conditions last Goudas, and a current campaign, “Explore ingredients side of the business. VP, human resources & organizational de- year but had a “satisfactory performance,” More,” highlighting smoked cheeses. “This expansion is strongly aligned velopment; Niamh Kelly, VP, strategy; Eric company offi cials say. “These campaigns are platforms to with our strategy of adding further value to Bastian, VP, R&D, Glanbia USA; George “Revenue growth was strong as the help us address market gaps, and they our whey stream,” says Daragh Maccabee, Chappell, pres., Southwest Cheese; Dr. impact of higher average market pricing help to facilitate conversations with our executive vice president and CFO, Glanbia John Dardis, sr. VP, U.S. corporate affairs helped offset a decline in volumes related customers on what their needs are now Foods. “The company considered various Cheese plants: Blackfoot, Idaho (40- to challenging milk procurement condi- and in the future,” he says. options and locations for these new activi- lb. block Cheddar, Monterey Jack, Pep- tions experienced earlier in the year,” The list of new cheeses introduced by ties but ultimately came to the conclusion per Jack, Parmesan, organic cheeses); Glanbia says. “The milk supply environ- Glanbia in recent years includes Sweet that Idaho was the right location. Gooding, Idaho (barrel cheese); Twin ment improved from (the second quarter) Red Habanero, Ghost Pepper, European “We have a long track record in Idaho. Falls, Idaho (40-lb. block Cheddar, Colby, onwards in 2014, with plants broadly Gouda, Accelerated Aged Gouda and The support of the state and local com- Colby Jack, Pepper Jack, Monterey Jack, operating at full capacity by (the fourth smoked cheeses including Hickory Ched- munities was instrumental in our choice reduced-fat Cheddar, reduced-fat Mon- quarter). Price changes and the impact dar, Smokey Orange Citrus and Smoked of Idaho for renewed expansion,” he adds. terey Jack, Muenster, Asadero, Queso of effi ciency measures taken across the Gouda. Specifi cally, Glanbia will invest in Quesadilla, organic Cheddar) business partially offset higher input costs This year, Glanbia is looking into a manufacturing processes to meet the Cheese and ingredient-related joint resulting in margins for the period that campaign focused on health and wellness, growing demand for high-quality whey venture: Southwest Cheese Co., Clovis, were somewhat behind the prior year.” likely to launch sometime this summer, products, such as: N.M. — JV cheese operation with the Glanbia’s U.S. plants delivered good Costello says. • The expansion of high-end whey cooperative members of the Greater operational performance in 2014, the Glanbia’s products continue to per- protein production in Gooding to include Southwest Agency (DFA, Select Milk Pro- company adds. form well on the contest circuit. whey protein isolate; ducers, LoneStar Milk Producers) (40- & “Good progress was made during the At this spring’s U.S. Championship • The creation of a center of excellence 640-lb. block Cheddar, Colby, Monterey year at our Cheese Innovation Center in Cheese Contest, Glanbia’s Bandaged for the in-house blending and agglomera- Jack, Pepper Jack, Muenster, Asadero, Idaho, enabling us to strengthen our in- Sharp Cheddar and White Cheddar/ tion of high-end nutritional products; and Queso Quesadilla, Colby Jack) novation agenda with our key customers,” Chives received best-in-class honors; • The introduction of lactoferrin Estimated annual cheese produced: the company says. “In addition, our or- its Mild White Cheddar, Ghost Pepper production to the Twin Falls location and 900 million lbs. ganic cheese initiative, launched in 2014, Jack and Reduced Fat Cheddar received the internal drying capacity expanded Estimated annual cheese marketed: is gaining momentum and represents an second-place awards, and its Smoked to cater for both Twin Falls and Gooding 894 million lbs. exciting opportunity for all participants Gouda received a third-place award. production. Estimated 2014 sales: $2.2 billion in the supply chain.” At last summer’s Idaho Milk Proces- The new facilities will be fully opera- Projected 2015 sales: $1.9 billion Glanbia continued to roll out new sors Association contest, a Green Olives tional by 2016, the company says. Percentage of sales from cheese: 85% cheese varieties this past year as it focuses Pimento cheese made by Glanbia Foods In December, Glanbia also announced Market segments for cheese: 40% on three key areas of a solutions approach placed third overall in the contest. The that Glanbia Nutritionals has nearly retail; 40% foodservice; 20% ingredients for its customers: reacting to consumers’ company also received fi rst-place awards doubled the size of its customer-focused Percentage of products exported: 10% needs, fi lling the market gap, and “blue in various classes for its Cheddar White Collaboration Center in Twin Falls, Idaho, Website: www.glanbiausa.com sky,” or new, innovative ideas, notes Wilf and Pepper Jack; second-place awards adding a new bakery lab and culinary ap- A look inside: In late 2014, Glanbia Costello, executive vice president, com- for its ACC White Cheddar and Habanero plications kitchen. Foods Inc. announced that CEO Jeff Wil- mercial, Glanbia Foods Inc. Monterey Jack; and a third-place award “Growth is always on our radar at liams would retire. Williams has been with Glanbia Foods’ Cheese Innovation for its Cheddar Colored. Glanbia,” Costello notes. “It is one of our the company for 25 years, and, given his Center, which opened in 2013, is adjacent Glanbia Foods continues to invest strategic pillars and will remain one of our strategic pillars in years to come.” He adds the company’s strategy is focused on continued operational excel- lence, innovation, new targeted export op- THE CHEESE GUYS… portunities and overall company growth. Your Total Cheese Sales & Marketing Support Team!

• Over 80 years of combined experience • Expert knowledge in all aspects and applications of marketing cheese • We represent quality manufacturers from all over the U.S. and World • Expertise in imported and specialty cheeses • Broad knowledge of club stores and general merchandising programs Call one of the experts on Gossner Foods Inc. our team today... Logan, Utah „ Patrick Spaulding „ Jay Spaulding „ Mike Feeney „ Michael Bauchman Key executives: Dolores Wheeler, „ Nathan Gorang „ Rodney Butcher pres. & CEO; Greg Rowley, exec. VP; Can you SPOT the extraordinary, „ Brian Argersinger „ Jim Andresen well-versed team working on your behalf? „ Suzanne Spaulding „ Ryan Stahl Drew Miller, CFO; Dave Larsen, general mgr., Utah Cheese Division; Kelly Luthi, RETAIL • FOODSERVICE • INDUSTRIAL general mgr., aseptic operations; Jim Jessen, production mgr., UHT plant; THE CHEESE GUYS Jason Simper, sales mgr., Gossner Foods; (800) 521-7335 • FAX (810) 227-4218 • Email: [email protected] • Web: www.cheeseguys.com Jason Crafts, dir., quality assurance; Brian Wilson/Clemente Russo, co-mgrs., For more information please visit www.cheeseguys.com Turn to KEY PLAYERS, page 39 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 39 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS fat-free and 1-percent chocolate milks Juda, Wis. (Mozzarella, Ricotta); has yogurt fl avor and textural proper- last year. The company also has been Rubicon, Wis. (Cheddar, Parmesan, ties that allow it to be used in many Continued from page 38 working with several brands on products Provolone, Romano); Wyocena, Wis. applications, including dips, dressings, to export to China. (Mozzarella, Provolone) smoothies, coatings, frozen desserts or Idaho Cheese Division “We put in some last year, though Market segments for cheese: Largely meal replacement bars and beverages. Cheese plants: Logan, Utah (Swiss, more is going in next year,” says Kelly foodservice The three varieties of Grände Primo Baby Swiss, Muenster, naturally smoked Luthi, general manager, aseptic op- Website: www.grande.com include: Y50 with a mildly tart, milky cheese, full service retail & foodservice erations, of orders for Chinese-bound A look inside: Grände Cheese Co. fl avor; Y45 with a tart, robust yogurt packaging operation); Heyburn, Idaho products. broke ground late last year on a new fl avor; and Y100, which meets the Code (Swiss, Baby Swiss, Muenster, Colby Luthi adds that Gossner Foods looks home offi ce and research center in Fond of Federal Regulations for yogurt prior Jack & Pepper Jack Mini-horn) forward to continuing to grow its core du Lac, Wisconsin. The new corporate to drying with an authentic tart, robust Aseptic milk plant: Logan, Utah products of Swiss cheeses and shelf- campus — which will be developed in yogurt fl avor. (shelf-stable milk products) stable products this coming year. three phases — will replace Grände’s Among Grände’s goals for the com- Estimated annual cheese produced: “Hopefully we’ll be in a position to current home offi ce in Lomira, Wiscon- ing year are establishing a wider and 54 million lbs. take advantage of opportunities as they sin. The company aims to complete the deeper platform for its dairy ingredi- Estimated annual cheese marketed: present themselves,” Luthi says. fi rst phase of the new development in ents business, Matzke says, through 64 million lbs. the fi rst quarter of 2016. new products like Grände Primo and Estimated 2014 sales: $355 million “It will facilitate growth and innova- additional exports of existing products. Projected 2015 sales: $350 million tion by providing a unique and creative The cheese side of the business Percentage of sales from cheese: 60% space for the art and science of manu- continues to build out in the foodservice Market segments for cheese: 40% facturing world class dairy products,” sector, he adds. retail; 50% foodservice; 10% ingredients says Wayne Matzke, president and CEO, Matzke says the company’s sales Percentage of products exported: 5% Grände Cheese Co. strategy hasn’t focused on any individual Website: www.gossner.com The first phase includes a product, but on overall consistency and A look inside: Gossner Foods Inc. has Grände Cheese Co. 87,000-square-foot home offi ce and customer service. increased its milk intake and upgraded Brownsville, Wisconsin research center. An orchard also will be “It’s really the same as what we’ve a number of its facilities this past year. established on-site as part of this phase. done,” he says. “It’s always been about “We took on additional farmers and Key executives: Wayne Matzke, pres. “We envision the orchard eventually trademark excellence and consistency milk this past year. We want to see & CEO; Greg Singenthaler, VP, milk mar- becoming an area where people will of our product lines. Having our cus- products grow in our cheese and our keting & procurement; Paul Graham, gather for work, to socialize and to tomer needs as the center point is what shelf-stable milk,” says Dolores Wheeler, VP, custom ingredients group; Daryl enjoy the outdoors,” Matzke says. “It we’re about.” president and CEO, Gossner Foods. Gormley, group VP, Italian cheese; Dave is symbolic of our heritage and strong In February, Grände Cheese Last summer, the company con- Herrmann, VP, information technology; ties to agriculture.” Co. received the Business Award verted its whey processing at its Logan, Ryan Cropper, VP, human resources; Future phases will include a of Merit for its support of Moraine Utah, facility from 55-percent to 80-per- Jeffrey Kondo, VP, cheese technology manufacturing research pilot plant Park Technical College, which has cent whey protein concentrate. It also & corporate quality assurance; Todd and a comprehensive landscaping campuses in Fond du Lac, Beaver added a new Prisma packaging line last Koss, CFO; Michael Magers, VP, market- plan featuring an expanded orchard Dam and West Bend, Wisconsin. The summer and completed new offi ces ing; Joe Cipolla, group VP, trademark and vineyards, vegetable gardens and award acknowledges companies and this spring at its Logan milk plant. In products a greenhouse. The company will seek organizations outside the Wisconsin its Logan cheese plant, Gossner Foods Cheese plants: Brownsville, Wis. LEED Gold Environmental Certifi ca- Technical College System for their increased its slice capacity with a new (Mozzarella, Fior di Latte); Rolling tion for the facility. outstanding contributions to the slice line added last spring. Meadows, Fond du Lac, Wis. (dicing In early 2015, Grände added a new improvement, promotion and devel- In its Idaho plant, Gossner Foods & shredding, cut & wrap, aging); Fond product line to its ingredients busi- opment of career, technical and adult expanded whey processing capacity du Lac, Wis. (distribution); Friendship, ness, Grände Primo dried yogurt and education in Wisconsin. with the addition of a new clarifi er and Wis. (value-added custom ingredients); cultured dairy products. Grände Primo Turn to KEY PLAYERS, page 40 a separator as well as a raw whey silo. This plant also completed installation of a new wastewater treatment facility last summer. Gossner Foods, which primarily does co-packing for other companies, says CHEESE demand for its sliced cheese continues • Swiss to grow. During the last half of 2014, the • Muenster company introduced naturally smoked Provolone and thin-sliced Swiss, both • Cheddar & Colby of which have done well since their • Monterey & introduction. The naturally smoked Mozzarella Provolone is made primarily for one of • Provolone Gossner Foods’ large customers, while the thin-sliced Swiss is for a handful of MILK customers who requested it. • UHT Milk “People want to go thinner and thin- • UHT FAQ ner on slices,” says Dave Larsen, general manager, Utah Cheese Division. “It’s grown steadily since we started doing BUTTER that in the third quarter of 2014.” Larsen adds that Gossner Foods’ sales of regular Swiss slices also have continued to increase, with several new Gossner Foods customers this past year. Additionally, 1051 North 1000 West | Logan, UT 84321 there has been notable growth in the 435.713.6100 | 800.944.0454 company’s sliced Muenster, Mini-horn, www.gossner.com Colby Jack and Pepper Jack varieties. In its shelf-stable milks, Gossner Foods introduced new Hershey’s brand For more information please visit www.gossner.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 40 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Epprecht, board member; John Eppre- Plymouth, Wis. (cut & wrap); Seymour, chief operating offi cer. He has been cht, VP; Craig Filkouski, VP, operations; Wis. (Blue); Wausau, Wis. (Blue, deli with the company since 2003, and prior Continued from page 39 Kurt Epprecht, VP, procurement; Bill trays, chunks, vacuum slices, cups, to joining Great Lakes Cheese, he co- Andrews, VP, retail sales East & foodser- packaging & distribution) owned Lemke Cheese and Packaging vice; Russ Mullins, VP, fi nance; Mary Jo Estimated annual cheese produced: Co., which was acquired by Great Lakes Tourmet, VP, human resources; Suresh 220 million lbs. Cheese in 2003. Babu, VP, IT & supply chain; Tom East- Estimated annual cheese marketed: Great Lakes Cheese just began ham, dir., manufacturing; Doug Rouse, 1.3 billion lbs. production in March at its new manufac- dir., operations; Tim Ault, dir., quality; Estimated 2014 sales: $3 billion turing facility in Manchester, Tenn. The Michael Browne, dir., engineering Market segments for cheese: 60% new 330,000-square-foot manufacturing Cheese plants: Adams, N.Y. (aged retail; 30% foodservice; 10% ingredients facility in the Manchester Industrial Cheddar, whey); Cuba, N.Y. (Mozza- Website: www.greatlakescheese.com Park is the company’s ninth plant. rella, Provolone, String cheese, shreds A look inside: Great Lakes Cheese The company says the new facility, & foodservice, whey); Hiram, Ohio Co. Inc., a leading private label manu- Great Lakes Cheese’s fi rst plant in the Great Lakes Cheese Co. Inc. (primary distribution hub — chunks, facturer, is under the new leadership Southeast part of the United States, Hiram, Ohio slices, shreds, deli cuts); Fillmore, of CEO Dan Zagzebski after the recent will aid in logistical effi ciencies for the Utah (chunks, slices, deli cuts, shreds retirement of Gary Vanic, who had growing company. Key executives: Dan Zagzebski, CEO; — retail & foodservice); La Crosse, served as CEO since 1999. Previously, “We believe that having strategically- Heidi Eller, chairman of the board; Hans Wis. (process — retail & foodservice); Zagzebski was Great Lakes Cheese’s placed manufacturing facilities is essential to serving the evolving needs of our customers and to provide oppor- tunities for future growth,” says Craig Filkouski, vice president of operations, Great Lakes Cheese. The company also fi nished an expan- sion at its La Crosse, Wisconsin, plant, this past year. The expansions are allowing the company to keep up with several new product initiatives. This spring the company entered the organic cheese business with nine organic cheese products for private label customers. The addition of organic cheese al- lows Great Lakes Cheese to help its retail customers compete as consumer interest zeros in on fresh and natural products, says Lisa Schechterman, prod- uct marketing manager, Great Lakes Cheese. Great Lakes Cheese is stepping up to help its retail customers not only protect their core private label cheese business but also to grow their share of the cheese case, she says. For retail customers who have al- ready been offering consumers other private label organic products, organic cheese is a natural line extension, Schechterman continues. For custom- ers who might not already have their own private label brand for organic products, Great Lakes is offering the Thoughtful Organics brand. “Some customers are already com- mitted to organic in other areas, and they won’t need the Thoughtful Organics brand. But for some, this will be a new opportunity,” she says. The fi rst nine organic cheese SKUs are: 6-ounce bars of Mild Cheddar, Mozzarella and Colby Jack; 6-ounce packages of sliced Colby Jack, Mild Cheddar and Provolone; and 6-ounce shredded cheese in stand-up pouches in 3 Cheese Mexican Fancy Shred, Moz- zarella Fancy Shred and Mild Cheddar Fancy Shred varieties. Great Lakes Cheese also continues to develop other products that help retailers compete for market share. The company is now offering shredded cheeses in 8-ounce and 16-ounce stand- up pouches, pouches that have become

For more information please visit www.greatlakescheese.com Turn to KEY PLAYERS, page 41 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 41 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS ter cheese wheels & deli slicing loaves; ing traditions of superior quality, “We are building for the future,” Lucerne cheese wheels; Farmers cheese authenticity, dedicated employees Guggisberg says. “We are creating Continued from page 40 deli slicing loaves); Sugarcreek, Ohio and a genuine concern for customers’ a world class facility as good as any (200-lb. block premium Swiss, 200-lb. satisfaction. place in the world.” increasingly popular in the industry block Baby Swiss, Baby Swiss deli slicing All three of Guggisberg Cheese’s Guggisberg says the company is since fi rst introduced in 2013. Stand-up loaves, Swiss Lace deli slicing loaves, plants are Safe Quality Food Level 2 working on new products as well. The pouches in 1 1/2-pound and 3-pound 200-lb. traditional Swiss wheels, cut & certified, and the company continu- company aims to give consumers op- sizes, ideal for club stores, were intro- wrap, evaporated whey concentrate); ally invests in food safety, Guggisberg tions with “more customized flavors duced in February, Schechterman adds. Deutsch Käse Haus plant, Middlebury, says. Guggisberg Cheese also is in the tailored to the American palate,” Great Lakes Cheese has expanded Ind. (horns of Cheddar, Colby, Colby process of upgrading its Sugarcreek Guggisberg says. its crumble options, too, expanding its Jack, Monterey Jack, Pepper Jack, plant. About two years ago, the com- “Our focus is on building the Swiss core crumble program to six cheeses, Marble Pepper cheese, Salsa cheese, pany added 50,000 square feet that category and increasing consump- including reduced-fat Blue, reduced-fat cheese with yogurt cultures, Garden includes new aging rooms, coolers and tion,” he adds. Feta and goat cheese crumbles. Vegetable cheese, Amish Creamery packaging areas. Last year, another Great Lakes Cheese is debuting a cheese, Farmers cheese, Smoked 10,000 square feet with a new brining sleeved offering of two 4-6 ounce con- Gouda, Lacey Swiss) area and lab were added. This year, tainers of crumbled, shredded or shaved Estimated annual cheese produced: the company is renovating its produc- cheese. The Italian combo features 31 million lbs. tion area and adding new equipment. shredded Parmesan and shaved Asiago. Estimated annual cheese marketed: “The additions increase our capac- The Salad combo will feature crumbled 31 million lbs. ity but foremost, they give us more Blue and crumbled Feta. Estimated 2014 sales: $100 million control over our process,” Guggisberg The company’s cracker-cut line, fea- Projected 2015 sales: $85 million says, adding that he expects the ad- Hilmar Cheese Co. turing small cheese slices, just the right Percentage of sales from cheese: 90% ditional equipment to be fully online Hilmar, California size for a cracker, in rigid, recloseable Market segments for cheese: 85% by next spring. containers, also continues to be suc- retail; 15% foodservice Guggisberg Cheese sells about Key executives: John Jeter, pres. cessful. John Epprecht, company vice Website: www.babyswiss.com 45 percent of its product under the & CEO; Kevin Vogt, CFO; Phil Rob- president, says customers can expect to A look inside: A 200-pound wheel Guggisberg label, 30 percent under nett, VP, business development; Tedd see more specialty cheese types in this made by Guggisberg Cheese Inc.’s private label and about 25 percent for Struckmeyer, VP, engineering & busi- line later this year. plant in Sugarcreek, Ohio, was se- converting. With the plant expansion ness development; David Ahlem, COO; This year, there also will be 30-ounce lected as the nation’s best cheese and new equipment, the company Jeremy Travis, VP, quality assurance & entertainment packages offered in club at this spring’s U.S. Championship expects to be in a position to take operations; Kyle Jensen, VP & general stores that feature three varieties of Cheese Contest. on new customers and expand sales. Turn to KEY PLAYERS, page 42 a 10 ounces of cracker cuts in a retail The Swiss wheel took top honors ready box. out of 1,892 contest entries. With a The company also has added to its possible 100 points, the Swiss wheel party tray program with two different scored 98.496 in the final round of meat options — one featuring beef coins judging, during which judges re-evalu- and cheese and one featuring turkey ated the top 16 cheeses to determine bites and cheese. the overall champion. In the past couple of years, Great This year’s award-winning cheese Lakes Cheese has worked on further is a little different from the other developing cheeses with strong fl avor cheeses the company makes, but profi les such as horseradish Cheddar the same level of care goes into all and habanero Cheddar. In addition, of them, says Richard Guggisberg, several fl avors are under review at company president. Most of the Swiss this time. the company makes is in 200-pound Sharp Cheddar (aged 6 months to blocks, but this year’s winning Swiss 1 year) made at the company’s Adams, was made in a wheel. The cheese also New York, plant placed fi rst in its class at was aged for 90 days as opposed to the the U.S. Championship Cheese Contest, usual 60 days. Wheels cure differently and Cheddar, aged 2 years or longer, than cheese in blocks, and Guggisberg made at the same plant, placed third attributes the different curing and in its class. rind to the winning difference. This spring, Great Lakes Cheese Being U.S. Champion may be the announced it is now requiring its dairy company’s biggest award, but Gug- suppliers nationwide to provide annual gisberg Cheese has earned a number training to employees and require them of honors over the last few years. to sign a code of conduct agreement. In addition to being the Swiss class winner at the biennial U.S. Championship Contest three contests in a row, the company this past sum- mer was awarded both the Grand Champion Rosette and the Reserve Champion Rosette at the Ohio State Fair Cheese Contest for its Swiss and Guggisberg Cheese Inc. Butter Cheese on its way to accruing Millersburg, Ohio the most points in three contests and being named the Ohio Swiss Cheese Key executives: Richard Guggisberg, Association’s Grand Champion for pres.; Diane Mellor, VP; Ray Kohl, pres., the year. Guggisberg Cheese also sales; Shawn Shertzer, controller; Dick placed second and third in the Swiss Bylsma, dir., sales, Indiana division class at last year’s World Dairy Expo Cheese plants: Doughty Valley plant, Championship Dairy Product Contest. Millersburg, Ohio (Original Baby Swiss Guggisberg credits the company’s wheels & deli slicing loaves; Amish But- success to upholding the long-stand- For more information please visit www.babyswiss.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 42 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS The new facility brings with it the this year and transition his role to Manufacturing Sustainability. opportunity to hire on new people, Ahlem. In addition, after serving for Hilmar Cheese continues to spe- Continued from page 41 and Hilmar held a hiring fair in 30 years, Richard Clauss, chairman cialize in the production of natural late 2014 to bring in new prospects. of the board, has passed this role cheeses utilized by private label and mgr., cheese Ahlem says the hiring process is well to the hands of Jim Ahlem, another national brands, retail and foodser- Cheese plants: Hilmar, Calif. (40- under way. founding board member. vice companies across the United lb. & 640-lb. block Cheddar, Monterey “We are looking forward to bring- “I am confident the company will States. The company has the unique Jack, Pepper Jack, Colby, Colby Jack, ing new jobs to Turlock and continu- continue to thrive and grow under ability to produce a range of cheese WPC, WPI, WPH, lactose); Dalhart, ing the tradition of converting our David’s dedicated and experienced in large volumes and the flexibility to Texas (40-lb. & 640-lb. block Cheddar, high-quality milk supply into the leadership and Jim’s thoughtful adjust quickly to customers’ changing Monterey Jack, Pepper Jack, Colby, value-added products customers guidance,” Jeter says. needs, Ahlem notes. Colby Jack, WPC, WPI) want,” he says. As the company focuses on expan- Hilmar Cheese continues to Estimated 2014 sales: $2.5 billion Meanwhile, Hilmar Cheese also sion and growth, it also continues its support education with its annual Website: www.hilmarcheese.com is expanding its facility in Dalhart, investment and expansion in natural scholarship program. Now in its 11th A look inside: Hilmar Cheese Co. in Texas. The expansion, which resulted American cheese to meet customers’ year, 34 students demonstrating 2014 began construction of a new milk in the hiring of an additional 40 em- demands and make them successful, community involvement, academic powder facility in Turlock, California. ployees, is scheduled to be complete David Ahlem notes. Hilmar Cheese performance and financial need each The company made the decision to in June, Ahlem says. The expansion is marking 30 years in business and will receive a scholarship toward build the facility as demand for dry will increase the facility’s milk is one of the top five natural cheese their higher education through the products grows, says David Ahlem, receiving capabilities, cold storage producers in the United States. Hil- program. COO, Hilmar Cheese. space and 640-pound cheese block mar annually produces more cheese The scholarship program has The new facility will produce a processing equipment. and whey from its Hilmar, California, three categories: children of employ- variety of milk powders designed to “It allows us to process up to 20 site than any other manufacturer in ees of Hilmar Cheese Co., children be a primary foundation for delivering percent more milk, giving us more the world, the company says. of the dairy farm families who ship nutrition in various forms worldwide. cheese and whey proteins to meet Hilmar Cheese’s Monterey Jack, milk to Hilmar Cheese and students Hilmar’s Ingredients Division will the world’s increased appetite for produced at its Hilmar facility, won with an agricultural major living in market the milk powder. American dairy products,” he says. second place in its class at last fall’s the counties where the company is “We’re diversifying our product “The years have brought great World Dairy Expo Championship located — Merced and Stanislaus line with the foray into the powder transformation to our company, yet Dairy Product Contest. counties in California, and Dallam business,” Ahlem says, noting the new we have much more to do,” says John Hilmar also continues to settle and Hartley counties in Texas. facility is scheduled to be completed Jeter, president and CEO. into its new headquarters and In- In the year ahead, Hilmar Cheese and operational by the end of this year. Jeter notes that he plans to retire novation Center in Hilmar, Calif. The will continue to grow with its cheese 55,000-square-foot facility, which is customers and invest in technologi- Leadership in Energy & Environmen- cal resources to meet their needs, tal Design (LEED) Platinum certi- Ahlem says. fied, was completed in the summer Hilmar Cheese also is one of 17 of 2013. dairy processors who have committed The facility provides more room to best practices for enhanced dairy for existing staff and houses business traceability through the Innovation development labs and technology Center for U.S. Dairy. centers, Ahlem says. “We’re investing in cheese innova- tion with the research and develop- ment plant that is part of the center,” he notes. “The new center will help cus- tomers add value in their respective markets,” he adds. The building is Joseph Gallo Farms separate from the company’s manu- Atwater, California facturing plant in Hilmar. In its 2014 Sustainability Report, Key executives: Michael D. Gallo, Hilmar Cheese notes that highlights CEO; Peter Gallo, VP, logistics from the past year include the LEED Dairy plants: Atwater, Calif. (2) certification at the Innovation Center cheese production and packaging as well as a reduction in total water (Aged Cheddar, Cheddar, Gouda, use at its facilities. Hilmar Cheese Monterey Jack, Mozzarella, Muen- met its 2014 goal for 100 percent of ster, Pasta Filata Mozzarella, Pepper reclaimed water recycled for facil- Jack, Provolone, cut & wrap); whey ity landscaping, crop irrigation and processing, WPI, ProCream internal use. Estimated annual cheese pro- Commitment to sustainability is duced: 50 million lbs. a core element of the mission state- Estimated annual cheese mar- •Silos ment Hilmar Cheese Co. follows, the keted: 52 million lbs. company notes. Estimated 2014 sales: $155 million •Processors In 2014, the company had a Projected 2015 sales: $150 million 5-percent decrease from 2013 in Percentage of sales from cheese: •Horizontal Storage Tanks total amount of natural gas used per 80% thousand pounds of product, and a Market segments for cheese: 74% •Custom Specialty Equipment 4-percent decrease from 2013 in total retail; 22% foodservice; 4% ingredi- …and More! amount of electricity per thousand ents pounds of product. Percentage of products exported: Paul Mueller Company • 1600 W. Phelps St. • Springfield, MO 65802 The company was recently recog- 26% [email protected] • 1-800-MUELLER • www.paulmueller.com nized by the Innovation Center for Website: www.josephfarms.com, ©2013 Paul Mueller Company 382-7 U.S. Dairy’s Sustainability Awards www.galloglobalnutrition.com For more information please visit www.paulmueller.com for Outstanding Dairy Processing & Turn to KEY PLAYERS, page 43 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 43 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS comeback. ability Awards, Joseph Gallo Farms piped to two power generators. Heat On the ingredient side, Joseph received an award for Outstanding from the generators is captured to Continued from page 42 Gallo Farms also operates a whey Dairy Processing and Manufacturing produce steam for the cheese plant, processing facility where it produces Sustainability. The award cited the saving on much of the propane needed A look inside: Joseph Gallo Farms, whey protein isolate (WPI). In 2013, farms’ use of energy-efficient equip- to fuel its boilers. a fully integrated, family-owned dairy the company launched Gallo Global ment and cutting-edge technology in Gallo notes that Joseph Gallo operation, focused much of its energy Nutrition, a division devoted to mar- its cheese plant. Farms is putting in a 2-megawatt solar this last year on updating its Joseph keting its whey products and meeting “The company’s ‘green’ farming project to provide power for dairies Farms cheese branding. The new the growing global demand for these and processing techniques are not and irrigation wells on its farming label hit store shelves last fall, and products. only good for people and the environ- operation. about half the packaging thus far has The company’s whey protein iso- ment, but also are good business. It’s The company also plans to enter shifted to the new design, company late-90 percent, won a second-place the way we do things,” Gallo says. the organic market this year, he notes. officials say. award at the WDE contest last fall. The company also has for a decade In addition, the company plans to In an effort to improve communi- In addition to product recognition, converted manure to energy through replace a couple of packaging lines cation with consumers, packaging for Joseph Gallo Farms continues to its on-farm methane digester. The sys- this year, putting in new high-speed the company’s cheese line — which receive awards for its sustainability tem produces biogas from cow manure updated packaging lines for Moz- includes Jacks, Cheddars, Gouda efforts. in a 7-acre covered lagoon anaerobic zarella and chunk cheese, he says. and Mozzarella — will call out the At last year’s U.S. Dairy Sustain- digester. The gas is scrubbed and Turn to KEY PLAYERS, page 44 a cheese’s points of difference and emphasize what consumers have come to know the Joseph Farms label symbolizes: all-natural (no artificial hormones including rbST) quality cheese at an affordable price point, Your says Michael D. Gallo, CEO of Joseph Gallo Farms and son of company founder Joseph Gallo. One Stop He notes the graphics on the new packaging are more modern, and the Cheese to Please packaging also highlights the fact that Cheese the company is family-owned as well & Cellars to as its sustainability efforts. Store It In “Our main marketing message is Ask Us About Your Aged Source! our packaging,” he adds. Cheese Needs or Customizing Joseph Gallo Farms — which em- an Aging Program for You. We buy and sell the world’s finest. ploys more than 400 people and oper- ates three divisions: farming, cheese Northern Wisconsin Produce is your full-source and whey processing — continues to Wisconsin cheese provider. We assemble LTL invest in its facilities. The company or truckloads out of our inventory, saving you recently installed a new high-speed time and money. shred line at its Atwater, California, cheese plant, Gallo notes. Specializing in Aged Wisconsin 40-lb. Blocks, “It’s actually two lines — one for 5-pound shreds and one for 8-ounce Retail and Foodservice as well as Bandage Styles: to 2-pound shreds,” he says. “We’re Mammoths, Cheddar, Daisies, Horns, Midgets and Gems also in the process of installing a • Your Direct Source for Award-Winning Pine River new slice line.” Cold Pack Cheese Food Adding to its product line up this • Cheese Makers: If you have Cheese to Sell, past year, Joseph Gallo Farms now Please Call Us Today! offers a 2-pound Mozzarella loaf. • Freezer, Cold and Dry Storage Available “We’ve had 1-pound Mozzarella • Conversion/Cut &Wrap balls for some time and decided to • Custom Manufacturing/Packaging Capabilities add this loaf,” Gallo says, noting the • Kosher company also has added Whole Milk • Organic Mozzarella balls to its line up. • Private Label The company’s cheeses won nu- merous awards this past year. At the 2014 California State Fair, Joseph Gallo was awarded gold medals for its Medium Cheddar and Pepper Jack. The company also won two gold medals at the 2014 Los Angeles International Dairy Competition. At last summer’s World Dairy Expo (WDE) Championship Dairy Jim, Joan, David, Steven Product Contest, Joseph Gallo Farms’ and Peter — “The Lindemann’s” Provolone earned a first-place award in its class. Joseph Gallo Farms’ Reduced Fat Monterey Jack earned a bronze medal NORTHERN WISCONSIN PRODUCE at the 2014 World Cheese Awards. CHEESE DIVISION Gallo notes that as reduced-fat P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 • [email protected] cheeses are making a resurgence among consumers, the company’s reduced-fat products are making a For more information please email [email protected] © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 44 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Dairy plant: Monroe, Wis. (Brick, of Milwaukee-based STIR Advertising appeal to that demographic.” traditional & fl avored Feta, Greek yo- and Integrated Messaging to create the In 2015, the team is focusing on Continued from page 43 gurt, Havarti, Muenster, yogurt-based new packaging. introducing the new look at trade shows dips, reduced-fat sour cream) According to Klondike, the packag- and during one-on-one meetings with Estimated annual cheese produced: ing showcases the company’s authentic customers. Luke Buholzer, vice presi- 27 million lbs. cheese with Greek-inspired imagery, dent, sales, Klondike Cheese, says while Estimated annual cheese marketed: emphasizing the authentic Greek tra- Klondike is maintaining its private label, 27 million lbs. dition used by Klondike’s fi ve master the company’s emphasis is expanding Estimated 2014 sales: $90 million cheesemakers. the Odyssey brand. Klondike Cheese Co. Percentage of sales from cheese: 90% “Our new Odyssey packaging high- Klondike introduced three new Monroe, Wisconsin Market segments for cheese: 15% lights Klondike’s commitment to dairy products in 2014: new Feta fl avors retail; 80% foodservice; 5% ingredients state-of-the-art cheesemaking while Blueberry, Cranberry and Sweet Heat, Key executives: Ron Buholzer, pres.; Website: www.KlondikeCheese.com remaining true to authentic recipes a blend of jalapeño and habanero pep- Steve Buholzer, VP; Dave Buholzer, A look inside: For the majority of and tradition,” says Teena Buholzer, pers. Buholzer says customers were secretary/treasurer; Adam Buholzer, VP, 2014, Klondike Cheese Co. worked on marketing director, Klondike Cheese. asking for seasonal fl avors. production; Luke Buholzer, VP, sales; redesigning its Odyssey Feta Cheese “We understand what our Feta cheese “The nice thing about Sweet Heat is Matt Erdley, VP, engineering; Teena brand packaging, logo and overall customer likes and responds to, and we there is a nice amount of pepper kick Buholzer, dir., marketing look. The company enlisted the help designed our Odyssey Feta packaging to at fi rst, but the heat cleans up quickly,” Buholzer says. “This allows the fl avor of the Feta to come through.” With the completion of Klondike’s 40,000-square-foot yogurt plant in late 2013, the company will focus on smooth- ing out any operational kinks in 2015. “The construction of the yogurt plant went very well. There were some programming bugs to work out, but considering it was new construction and equipment, the process was smooth,” Buholzer says. “We are excited to offer our customers an even broader range of products.” The company also will be expanding Offering: this year, adding 22,000 square feet of • Authentic Mediterranean taste additional packaging space. Buholzer says the push for the space was to add • Available in lowfat and nonfat varieties another brine. • 2X the protein At the 2015 U.S. Championship • Thick, creamy taste Cheese Contest, Klondike won fi rst • Exceptional quality with every spoonful place for its 10 percent Odyssey Greek Yogurt in the Cow’s Milk Yogurt-High • Mayonnaise and sour cream substitute Protein category and fi rst place for its • Retail, foodservice and industrial markets Low Fat Feta in Brine in the Lowfat Cheese category. Better Flavor, Better Quality, Klondike also took home second- place awards for its Tomato and Basil Better Commitment. in the Flavored Feta category and Fat Free Feta Chunk in the Lowfat Cheese It’s A Family Tradition! category, and third-place awards for its 0 percent Odyssey Greek Yogurt in the Cow’s Milk Yogurt-High Protein category. 2015 United States At the 2014 American Cheese Society Championship Cheese Contest (ACS) competition, the company was 1st Place: awarded fi rst place for its Plain Feta in High Protein — Cow’s Milk Yogurt 10% Odyssey® Greek Yogurt the Feta category, Tomato & Basil Feta 1st Place & 2nd Place: in the Feta with Flavor Added category Flavored Feta The company also won second place Mediterranean Herb (1st) Tomato & Basil (2nd) for its Muenster at the ACS contest, 1st Place & 2nd Place: and earned second-place awards for Lowfat Cheese its Reduced Fat Feta in the Light/Lite Feta in Brine (1st) Fat Free Feta Chunk (2nd) and Reduced Fat Cheeses category and Peppercorn Feta in the Feta with “When we come in first, you Flavor Added category. The company know exactly where we stand also earned third-place awards for its to best serve you!” Mediterranean Herb Feta in the Feta with Flavor Added category and Fat Free Feta in the Fat Free/Lowfat Cheeses category. In addition, at the 2014 Wisconsin Ron Buholzer, State Fair Cheese & Butter Contest, Dave Buholzer and WISCONSIN MADE Klondike won fi rst place for its Feta in Steve Buholzer BY MASTER CHEESEMAKERS the Traditional Feta category. 608.325.3021 • www.klondikecheese.com The company also won two awards For more information please visit www.klondikecheese.com Turn to KEY PLAYERS, page 45 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 45 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Kraft and Deli Deluxe processed cheese Polly-O String Cheese and Polly-O Philadelphia were selected for the “Best slices, Velveeta and Cheez Whiz processed Twists are available in seven varieties and Cheese” group in “East This, Not That!” Continued from page 44 cheeses, Kraft grated and shredded are widely available in the Eastern United in 2015. cheeses, and Polly-O and Athenos cheeses. States. Polly-O sister brand Kraft String This past March, Kraft recalled ap- at the 2014 World Dairy Expo Champi- It also offers Breakstone’s and Knudsen Cheese, available in the Western United proximately 242,000 cases of select code onship Dairy Product Contest: second cottage cheese and sour cream. States, has attained OU kosher certifi ca- dates and manufacturing codes of the place for its 10 percent Odyssey Greek In April, Kraft announced its fi rst tion on many of its varieties, as well, the Original fl avor of Kraft Macaroni & Cheese Yogurt in the Greek Yogurt-Flavored & quarter 2015 results, which included net company says, noting consumers should Dinner due to the possibility that some Unfl avored category and third place for revenues down 0.2 percent from the fi rst look on Kraft String Cheese packages for boxes may contain small pieces of metal. its Adelphos Southwest Greek Yogurt quarter a year earlier. the OU symbol. In late August, Kraft recalled 7,691 Dip in the Sour Cream Based Dips “Our fi rst quarter results refl ected a The company’s Reduced Fat Mozza- cases of select varieties of regular Kraft category. solid start to 2015,” says Kraft Chairman rella String Cheese placed fi rst and third American Singles Pasteurized Prepared and CEO John T. Cahill. “We’ve stepped in the Reduced Fat Soft and Semi-Soft Cheese Product because a supplier did not up our focus on execution, our pricing Cheeses class at the U.S. Championship store an ingredient used in this product actions over the past year are coming Cheese Contest this spring. Kraft/Polly-O in accordance with Kraft’s temperature through, and we’re benefi ting from a dis- low-moisture, part-skim Mozzarella String standards. Last fall, Kraft brand Double ciplined approach to marketing. There is Cheese placed third in the String Cheese Cheddar Shredded Natural Cheese was clearly more work ahead of us, but we will class. Meanwhile, Jalapeño Cheddar recalled by Kraft Canada due to presence continue to build on this momentum to made by Valley Queen for Kraft placed of plastic pieces. Kraft Foods Group Inc. delight our consumers and customers, and second in the contest’s Pepper Flavored Kraft’s marketing programs are many. Northfi eld, Illinois prepare us for the next chapter ahead.” “American-Style” Cheeses class. One program last year celebrated the com- In the Cheese category, net revenues At last summer’s American Cheese pany’s 100th anniversary of cheesemaking. Key executives: John Cahill, chair- of $1.02 billion in the fi rst quarter were Society competition, Kraft’s Cracker Barrel “For the Love of Cheese” celebrated Kraft man & CEO; Howard Friedman, exec. up 1.3 percent, driven by the carryover Extra Sharp Cheddar placed fi rst in the brands and offered fans a chance to win a VP & pres., Cheese & Dairy impact of price increases in previous class for Cheddar aged up to 12 months lifetime supply of cheese and other prizes. and made from cow’s milk. The company’s Through its Kraft Hockeyville Cheese plants: Tulare, Calif.; Cham- quarters as well as the timing of Easter- Cracker Barrel Reduced Fat Extra Sharp USA program, Kraft’s Canadian-born paign, Ill.; Albany, Minn.; New Ulm, related shipments and the ongoing suc- Cheddar placed fi rst in the contest’s Light program captured the attention of Minn.; Springfi eld, Mo.; Campbell, N.Y.; cess of last year’s Philadelphia soft cream and Reduced Fat cheeses — all milks class. the United States this year, and 10 Lowville, N.Y.; Walton, N.Y.; Beaver Dam, cheese reinvention. These gains were The company’s Kraft Singles 2% Milk communities will share $425,000 in Wis.; Wausau, Wis.; Ingleside, Ontario; partially offset by the negative impact to Sharp Cheddar and Kraft Natural Mexican arena upgrades from Kraft. Mount Royal, Québec volumes from price increases, particularly Style Queso Quesadilla with a touch of 2014 sales: Total company net in natural cheese and sandwich cheese, Turn to KEY PLAYERS, page 46 a revenues are approximately $18.205 the company says. Operating income in- billion. U.S. Cheese net revenues are creased 19.8 percent, primarily refl ecting approximately $4.066 billion. better alignment of prices and input costs Website: www.kraftfoodsgroup.com vs. the year-ago quarter. A look inside: Marketing power- In 2014, Kraft reports full year net house Kraft Foods Group in March revenues of $4.1 billion in the Cheese announced that it had entered into a category were up 3.6 percent, driven by defi nitive merger agreement with H.J. higher commodity cost-driven pricing that Heinz Co. to create The Kraft Heinz was partially offset by unfavorable volume/ Co., forming the third largest food and mix. Unfavorable volume/mix refl ected beverage company in North America. volume losses from price increases that Under the terms of the agreement, were tempered by an increase in shipments which has been unanimously approved of String cheese following a 2013 recall. by both Kraft and Heinz’s boards of di- Full year operating income in the rectors, Kraft shareholders will own a 49 Cheese category increased 3.5 percent percent stake in the combined company, from a combination of higher net pricing and current Heinz shareholders will and lower spending on both cost savings own 51 percent on a fully diluted basis. initiatives and marketing activities. Kraft shareholders will receive stock in Kraft has seen a number of changes the combined company and a special in the past year in response to consumer cash dividend of $16.50 per share. The demand. In April, the company announced aggregate special dividend payment of that starting in January 2016, Original Kraft approximately $10 billion is being fully Macaroni & Cheese in the United States funded by an equity contribution by Berk- will no longer be made with artifi cial pre- shire Hathaway and 3G Capital. servatives or synthetic colors. Kraft Dinner The transaction is subject to approval in Canada will remove synthetic colors by Kraft shareholders, receipt of regula- by the end of next year in Kraft Dinner tory approvals and other customary clos- Original. Kraft will replace the synthetic ing conditions and is expected to close in colors with those derived from natural the second half of 2015. sources like paprika, annatto and turmeric. The Kraft Heinz Co. will be co-head- In February, Kraft announced that its quartered in Pittsburgh and the Chicago entire line of Polly-O brand String cheese area. The companies say the synergy is now certifi ed kosher by the Orthodox potential includes an estimated $1.5 bil- Union (OU). Polly-O is the only mainstream lion in annual cost savings implemented String cheese brand to be kosher certifi ed by the end of 2017. Synergies will come by the OU across its entire line of products. from the increased scale of the organiza- Kraft says the Polly-O production facility in tion, the sharing of best practices and cost Campbell, New York, underwent numerous reductions. The transaction is expected to rabbinical inspections and a full koshering be earnings per share accretive by 2017. process to attain the OU certifi cation. The Kraft’s principal cheese brands in- plant now has a team of kosher supervi- clude Kraft and Cracker Barrel natural sors, one of whom is always on-site during cheeses, Philadelphia cream cheese, production to meet the OU’s standards. For more information please visit www.prospectanalytical.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 46 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS (Evalon, Evalon with Fenugreek, Evalon production. With its increased capac- We have an area where they can watch with Cumin, Martone, Chandoka, Raw ity, LaClare Farms now is focusing on goats being milked, and they can see a Continued from page 45 Goat Cheddar, Goat Cheddar, Fondy expanding its market area as well. video or look through the windows to Jack, Fondy Jack with Tomato Basil, “We have had pretty good distribu- see cheese being made,” Hedrich says. The company also continues to in- Fondy Pepper Jack, goat yogurt); fl uid tion in the Midwest, and now we have “We constantly are offering tours, novate. New product fl avors include goat milk bottling at Lamers Dairy, added numerous distributors through- whether to a small group or a whole Philadelphia Bacon Cream Cheese Appleton, Wis. (half gallons of whole out the United States to increase the bus-load of people,” he adds. “It gives Spread, Velveeta Cheese Sauce Jala- milk, quarts of whole milk & lowfat milk) availability of our cheeses,” Hedrich people a good opportunity to see Wis- peño, Velveeta Swiss slices, Kraft Cheese Percentage of sales from cheese: 80% says. consin agriculture in action.” Big Slice Hot Habanero, Kraft Slim Cut Market segments for cheese: 60% This year LaClare Farms is making Extra Sharp White Cheddar and Kraft retail; 35% foodservice; 5% ingredients its Martone mixed-milk cheese available Slim Cut Mozzarella. Website: www.laclarefarms.com nationwide. The cow- and goat-milk A look inside: Last year marked the surface-ripened cheese was produced fi rst full year of operations at LaClare in limited availability in 2014. It is avail- Land O’Lakes Inc. Farms’ new Malone (Pipe), Wisconsin, able in both consumer packs with six to Arden Hills, Minnesota facility, and the family-owned goat dairy a case and packaged in an Amish wooden and cheese company has made the most crate, and in chef six-packs without the Key executives: Chris Policinski, of having its own space. wooden packaging. pres. & CEO; John Ellenberger, sr. “We had just begun production at This spring, LaClare Farms unveiled VP, U.S. Dairy Foods; Carol Kitchen, the end of 2013, so 2014 really was our its new Cave Aged Chandoka mixed-milk sr. VP, Global Dairy Ingredients; Dan groundbreaking year for the new plant,” Cheddar during the creamery’s March Knutson, exec. VP & CFO; Tim Scott, says Larry Hedrich, general manager, “Meet the Producer Dinner.” The cheese sr. VP & chief marketing offi cer; Beth LaClare Farms LaClare Farms. “Now that we have is made through a unique partnership Ford, exec. VP & chief supply chain and Malone (Pipe), Wisconsin our feet under us, we’re continuing to between LaClare Farms, where it is operations offi cer expand production and the types of made, and Standard Market of Chicago, Dairy plants: Orland, Calif.; Tulare, Key executives: Clara Hedrich, products we can do.” where the clothbound Cheddar is aged Calif.; Pine Island, Minn.; Kent, Ohio; owner; Larry Hedrich, general mgr.; In addition to its own artisan and for more than 10 months in an aging Carlisle, Pa.; Kiel, Wis.; Spencer, Wis. Greg Hedrich, business mgr.; Katie specialty cheeses, LaClare Farms can do cave. The new cave-aged version of Cheese and ingredient-related joint (Hedrich) Fuhrmann, cheesemaker & small-batch, custom production cheeses the cheese will be available in limited venture: Advanced Food Products, Clear marketing mgr. for other companies, and earlier this quantities from Fortune Gourmet in Lakes, Wis. — JV partner Savencia Dairy plants: Malone (Pipe), Wis. year the company began doing kosher the Chicago area and through direct Fromage & Dairy order from LaClare Farms and Standard Estimated 2014 sales: $14.966 bil- Market. lion After adding a goat yogurt opera- Estimated 2014 dairy foods sales: tion to its facility this spring, LaClare $5.098 billion Strength Farms is introducing goat yogurt to the Website: www.landolakesinc.com marketplace in June. A look inside: Land O’Lakes Inc. in Reliability “We’re anticipating that we’ll have announced record sales of $15 billion in both consumer cups and 24-ounce pack- 2014, which includes reported sales of aging for foodservice,” Hedrich says, $5.1 billion in its Dairy Foods business DE PERE, WI WEL Companies, Inc. Corporate Headquarters SERVICE and Warehousing Offers . . . adding that the foodservice yogurt will segment. The company says Dairy Foods WAREHOUSE Heritage Facility NETWORK Warehousing EDGAR, WI • Asset-based transportation and be available in plain, and the consumer results were driven by strong volumes, JOLIET, IL Warehousing LTL consolidation warehouse provider Warehousing cups will come in four to-be-determined particularly in the butter, refrigerated • Temperature controlled and dry ALLENTOWN, PA transportation and warehousing fl avors. desserts and foodservice categories. LTL consolidation Warehousing • Specialists to dairy, food and Martone and LaClare Farms’ fl ag- Branded butter volumes increased 9 beverage industries • Temperature controlled warehouses ship Evalon cheeses earned national percent in 2014 compared to the previ- with cross docking, trans-loading, awards this past year. Evalon, a hard ous year, refl ecting the strength of the and rail access capabilities • Customized cheese aging programs goat’s milk cheese which was named Land O’Lakes brand in the resurging WINTERHAVEN, FL • Temperature Controlled and Dry LTL consolidation for • Ability to provide full service logistics, Grand Champion in the 2013 U.S. Cham- butter segment. Kozy Shack refrigerated Transportation and Warehousing intra FL Shipments MCDONOUGH, GA Warehousing Truckload, LTL, and dedicated or • Truckload and LTL Services LTL consolidation for desserts volumes were up 6 percent • Long Haul and Regional Shipments collaborative transportation pionship Cheese Contest and reached Regional Services Warehousing Rail Transloading • Dedicated Services the top 16 cheeses in the 2014 World in 2014. WEL Companies, Inc. utilizes the most innovative technology Championship Cheese Contest, placed In March this year, Land O’Lakes Warehousing Transportation available today. Our information Services: Services: systems include: fi rst in its class and again was a top-16 Ingredients announced the addition of • Full EDI transaction capable systems fi nalist in this year’s U.S. Championship CheddarChroma cheese powder to its of the innovative TMS AS400 Cheese Contest. Evalon also received a line of spray-dried dairy powders. The • Satellite tracking and Electronic Logs through PeopleNet Interactive second-place award in last year’s Ameri- new cheese powder has no FD&C colors • Real-time online customer order can Cheese Society (ACS) contest. and uses vegetable extracts to provide tracking capabilities Martone won a third-place award a bright orange color. It brings a sharp • Document management systems to reduce paper flow at the ACS contest. It also was one of cheese fl avor with a Cheddar and Blue

Rick Schlapman Jason Johnson WEL is focused on your goals and the winners in the cheese category at cheese fl avor profi le. 800.333.4415 800.333.4415 objectives while providing the most [email protected] [email protected] this year’s Good Food Awards in San “To help product developers as modern transportation, warehousing, and logistics services available. Francisco. they work to formulate applications WEL is an innovative leader utilizing In addition to producing award- with cleaner labels, we’ve added Ched- the latest technologies to manage our fleet of more than 400 trucks to deliver winning cheeses, Hedrich says a big part darChroma to our robust portfolio of economical solutions to our customers while maintaining environmentally and of what LaClare Farms does at its new dairy ingredients,” says Jon Fitzpatrick, socially sustainable solutions through cheesemaking facility is offer people an marketing manager for the ingredients continual investment in people, processes and equipment. opportunity to learn about the company team at Land O’Lakes. “Using naturally through tours and sampling its cheeses. derived colors, CheddarChroma deliv- WEL Companies, Inc. The creamery works with the Wisconsin ers an intense orange color that works 1625 S. Broadway Milk Marketing Board to host industry great on snack applications and in P. O. Box 5610 • De Pere, WI 54115 920.339.0110 • 800.333.4415 tours at its facility, and its cafe and seasoning blends.” Fax: 920.983.2139 www.welcompanies.com retail outlet are open seven days a week. Land O’Lakes also this year an- “The educational aspect is very nounced it is acquiring the assets of FLM+, important to what we do. Many consum- a leading marketing communications For more information please visit www.welcompanies.com ers are so far removed from the farm. Turn to KEY PLAYERS, page 47 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 47 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS its white pasteurized process extra-melt global quality, research and development; senior vice president of corporate affairs, cheese with jalapeños, a second-place Barbara Kallay, sr. VP, human resources Leprino Foods. Continued from page 46 award for its aged Cheddar, and third- Dairy plants: Lemoore, Calif. (2) “Like most U.S. dairy exporters, we place honors for its Sharp Cheddar and (Mozzarella, WPC-34, WPC-80 [regular have to continue to navigate the chal- and strategic consulting company with aged Cheddar. & instantized], lactose); Tracy, Calif. lenges of a strong U.S. dollar and other expertise in the agribusiness and rural At the 2014 World Dairy Expo Cham- (Mozzarella, WPC-34, lactose); Fort challenges with moving our products community sector. The marketing com- pionship Dairy Product Contest, Land Morgan, Colo. (Mozzarella, String, WPC- overseas,” he says. munications and consulting services O’Lakes earned fi rst-place awards for 80, lactose); Greeley, Colo. (Mozzarella, A multi-phase project at Leprino Foods’ of FLM+ also will be available to Land its Sharp Cheddar and aged Cheddar, WPC-80, WPI, lactose, NDM); Allendale, plant in Greeley, Colorado, is complete. O’Lakes member co-ops to help them second-place awards for its Cheddar and Mich. (Mozzarella, sweet whey); Re- The company has reached its full run rate better meet their own growth goals salted butter, and third-place awards for mus, Mich. (String cheese); Roswell, on milk in phase 2 in Greeley; the second and respond to emerging market op- its Cheddar and aged Cheddar. N.M. (Mozzarella, WPC-34, lactose); phase also included the launch of Leprino’s portunities. At the 2014 National Milk Producers Waverly, N.Y. (Mozzarella, sweet whey); newest product, whey protein isolate. Following an announcement last Federation contest, Land O’Lakes won Llangefni, Wales (JV with Glanbia plc Leprino Foods also recently completed year of a realignment in its eastern fi rst place for its mild Cheddar and its — Mozzarella,condensed whey); Magh- a signifi cant construction project in Fort Wisconsin milk supply strategy, Land Extra-Sharp Cheddar. eralin, Northern Ireland (JV with Glanbia Morgan to add String cheese capability to O’Lakes closed its Denmark, Wisconsin, Last fall, Land O’Lakes reinforced plc — Mozzarella, WPC, permeate) the plant, Reidy says. cheese plant in July 2014. As part of its commitment to addressing feeding Website: www.leprinofoods.com “We added the capability to swing the realignment, the company made more than 9 billion people by 2050 by A look inside: Leprino Foods Co. production from the existing product line a multi-million dollar investment to introducing the Global Food Challenge continues to focus on its core values as into String cheeses, so we now can do both increase capacity and expand receiving Emerging Leaders for Food Security the company grows internationally and frozen shredded and String cheese at the at its Kiel, Wisconsin, plant. fellowship, a unique internship and domestically. Fort Morgan plant,” Reidy says. Land O’Lakes this spring welcomed development program for 10 students at Mike Durkin assumed the role of At its Waverly, New York, plant, the Tim Scott as senior vice president and University of Minnesota, Purdue Univer- company president when Larry Jensen, company has completed the transition chief marketing offi cer. Scott brings sity, Iowa State University, Northwest- president of Leprino Foods since 2004, of shifting from production of shredded more than 30 years of experience and ern University and George Washington retired last fall. product to ribbon product, he adds. joins Land O’Lakes after leaving Mc- University. The fellowship matched Like other companies, Leprino Foods Leprino’s Mozzarella ribbon is a product GarryBowen, where he was president sophomores with university professors has faced challenges over the past year form popular with manufacturers and and CEO, international. Scott will lead to help guide research and complete a including price volatility and a Longshore- converters, Reidy notes. brand strategy and execution across series of assignments designed to spur men contract dispute at West Coast ports, Last summer, the Wisconsin Cheese Land O’Lakes’ brands in agribusiness thinking about food security issues. which created roadblocks to moving Makers Association ranked Leprino Foods and food production, including Land This summer the students will travel products overseas, notes Mike Reidy, Turn to KEY PLAYERS, page 48 a O’Lakes Dairy Foods. to Africa, Washington and key Land A few of Land O’Lakes’ executives O’Lakes locations, and they will present were honored this past year as lead- their fi nal projects to industry experts ers in the food industry and business and leaders at The Global Food Chal- community. Policinski was named 2014 lenge Summit this fall at Land O’Lakes’ Master Entrepreneur of the Year in the headquarters. Upper Midwest by Ernst & Young. The To help combat hunger domestically, award recognizes inspiring people and Land O’Lakes this spring continued its their contributions, specifi cally innova- partnership with hunger-relief organi- tive entrepreneurs who show success zation Feeding America to launch the in fi nancial performance and personal Pin A Meal, Give A Meal campaign. For commitment to their businesses and every Land O’Lakes recipe or other surrounding communities. recipe of the users’ choosing pinned on “It’s a great honor to accept this Pinterest, the Land O’Lakes Foundation award, but the true champion of en- donated $1 for a guaranteed maximum trepreneurship at Land O’Lakes is our of $350,000 to Feeding America. dedicated workforce who contribute “The Land O’Lakes Foundation their efforts each day to bring our vi- is committed to addressing hunger sion to reality,” Policinski says. “Their across the country,” says Lydia Botham, innovative thinking drives great work executive director of the Land O’Lakes that is helping to feed a growing global Foundation. “We want to raise aware- population and positively impacting the ness of the increasing number of people world in many ways.” — especially in rural communities — Also in 2014, two Land O’Lakes who are hungry, and help them live full executives, Heather Anfang, vice presi- and active lives.” dent of marketing for U.S. Dairy Foods, and Melanie Reiland, director of the retail customer marketing department, were named Top Women in Grocery by Progressive Grocer. The Top Women in Grocery Award honors more than 300 women from top organizations across the United States, recognizing the lead- ing roles women play in all aspects of Leprino Foods Co. the food industry. Denver, Colorado Several of Land O’Lakes dairy prod- ucts earned awards at contests over the Key executives: James Leprino, chair- past year. A medium Cheddar made at man; Mike Durkin, pres.; Lance FitzSim- Land O’Lakes’ Kiel facility was awarded mons, sr. VP & CFO; Kevin Burke, sr. VP, second runner-up overall and fi rst in its global business development; Tom Hegarty, class at the 2015 U.S. Championship sr. VP, production operations; Terry Ander- Cheese Contest. Also at this contest, son, sr. VP, technical services; Mike Reidy, Land O’Lakes received best in class for sr. VP, corporate affairs; Jason Eckert, sr. VP, For more information please visit www.hadencustance.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 48 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS LQAC mandates that Leprino Foods’ dairy Estimated annual cheese produced: After entering the World Cheese suppliers and farmers comply with world- 16 million lbs. Awards in 2012 to “see what would Continued from page 47 leading animal care practices and commit Percentage of sales from cheese: 97% happen,” they have successfully entered to ongoing animal care education. Market segments for cheese: 70% others. Most recently, Lioni Latticini’s as the largest natural cheese producer in Reidy says Leprino Foods is excited retail; 30% foodservice traditional Fresh Mozzarella (Ciliegine the United States. about the future of the U.S. dairy industry. Website: www.lionimozzarella.com in Water) received fi rst place in the Leprino Foods also is one of 17 dairy “We recognize there will be challenges A look inside: Family-owned and Fresh Mozzarella category at the 2014 processors who have committed to best in the year ahead,” he says, “but we will operated Lioni Latticini Inc. focuses World Dairy Expo Championship Dairy practices for traceability in the U.S. dairy continue to meet those challenges by on making products that are true to Product Contest. industry. The company was recognized this focusing on our core values of quality, tradition and quality-focused. The company outgrew its Brooklyn, past year as Pizza Hut’s Supplier of the Year, service, competitive prices and ethics, Operated by the Salzarulo family, New York, facility in the early part of the as well as with a VIP Partner Award and and ensuring the company is positioned Lioni Latticini is the outgrowth of tra- century, ultimately necessitating a move Vendor Involvement Process Award from to deliver on those core values.” dition that began in the town of Lioni, to its current plant in Union, New Jersey, Gordon Food Service. Italy, many decades ago. In 1980, the in 2001. The site, which is 100,000 square Additionally, Leprino Foods this past family brought its art of cheesemaking feet, allows room for the company to year received a Green Shipper Award to Brooklyn, New York, when Giuseppe maintain steady annual growth. The from the Regional Air Quality Council and Salzarulo, who had lived in the United company also continues to operate a Colorado Motor Carriers Association, and States for several years, joined forces wholesale warehouse in Brooklyn. While a 2014-2015 Silver Partner award from with his nephew Salvatore Salzarulo, maintaining its old Italian values and the Colorado Environmental Leadership who had recently immigrated, to make traditions, the company utilizes modern Program. the fresh, whole milk Mozzarella they technology and computer-monitored In late 2014, Leprino Foods announced knew so well. equipment imported from Italy and is an industry-leading effort, the Leprino “They want to maintain quality and fully HACCP compliant. In 2011, the Quality Animal Care (LQAC) program, to Lioni Latticini Inc. freshness and bring the richness of company also upgraded its Union facil- improve animal health and wellness and Union, New Jersey Italian cooking they have always known ity to utilize solar power. This past year, foster industry and supplier accountability. to the consumer — always striving for the company added new state-of-the-art Leprino Foods says it prides itself in pro- Key executives: Giuseppe Salzarulo, product excellence,” says Teresa Salza- custom retail machinery to increase viding an uncompromising commitment to founder/owner; Salvatore Salzarulo, rulo Conforte, director of operations and effi ciency while not compromising the high-quality real cheese, and the milk it founder/owner Salvatore Salzarulo’s daughter. Lioni quality, Church says. uses must be supplied to the company by Cheese plant: Union, N.J. (Fresh Lioni Latticini offers more than 40 Conforte says that her uncle, father farmers who share a commitment to the Mozzarella & other fresh Italian styles and sizes of fresh Mozzarella and and mother, Michelina, who manages highest level of animal health and wellness. cheeses) other fresh Italian cheeses, including the company’s distribution business classic fresh Mozzarella handwrapped in Brooklyn, are teaching the younger in logs and braids, fresh Mozzarella in generation, which includes her cousins water and fresh Mozzarella in retail Andrea and Salvatore and her brother cups. Product sizes include perline (1 Giovanni, along with herself, how to gram), perle (4 grams), noccioline (9 carefully build the company. grams), ciliegine (13 grams), bocco- Lioni Latticini continues to inno- ncini (1.5 ounces) and ovoline (4 vate. The company soon will be offering ounces). The company’s products also its Burrata Con Panna with a light and include smoked Mozzarella, Mozzarella creamy authentic black truffl e panna. medallions and handmade rolls of fresh The company also will launch a new Mozzarella that blend fi ne Italian pro- trade show booth concept at the Sum- sciutto. In addition, the company makes mer Fancy Food Show this year. fresh Ricotta and imports Mozzarella di Bufala and other Italian items includ- ing fresh pasta, olive oil and tomatoes directly from Italy. In 2012, the company added its own handmade Burrata Con Panna, a cheese that has an outer shell of solid Mozzarella while the inside contains both Mozzarella and cream. Originally the product was imported by Lioni Lat- ticini from Italy, but consumer interest and a desire to try something new led Marin French Cheese Co. the company to begin making its own Petaluma, California handcrafted product. The cheese, starting with a gold Parent company: Rians Group, medal in the 2012 World Cheese Awards, Rians, France has been a success. Following the win, Key executives: Hugues Triballat, the company steadily converted all of its pres.; Philippe Chevrollier, general mgr. customers from the imported Burrata to Cheese plant: Petaluma, Calif. the domestically-produced cheese, says (a variety of American original soft- Lori Church, the company’s director of ripened cow’s milk cheeses such as marketing. Brie, Camembert, Schloss & several Entering competitions is a newer fl avors of Quark) kind of experience for Lioni Latti- Percentage of sales from cheese: cini. When Church joined the company nearly 100% several years ago, she and Conforte, Market segments for cheese: 95% alongside Conforte’s cousin, Andrea, retail; 5% foodservice began working as a team on developing Website: www.marinfrenchcheese.com a marketing plan that would bring a A look inside: This year Marin little more awareness of the company French Cheese Co., the only cow’s milk For more information please visit www.lionimozzarella.com to potential customers. Turn to KEY PLAYERS, page 49 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 49 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS In 2013, the company also debuted Schoerner, VP, fi nance; Mark Grasse, newly-designed labels and packaging. VP, manufacturing operations; Tammy Continued from page 48 Devereux says the Rians Group, Flora, VP, human resources; Sandy which also owns the award-winning Toney, VP, corporate quality & develop- Brie cheesemaker in California, marks Laura Chenel’s Chèvre goat’s milk ment; Tom Cain, dir., industrial sales; 150 years of artisan cheese production cheese operation in neighboring So- Brad Wackett, dir., food ingredient sales; in the same Marin County location. noma County, has brought strength to Andy Pfi ster, dir., procurement; Scott The company, owned since 2011 the business. General Manager Philippe Brown, dir., information technology; by the Rians Group, is celebrating its Chevrollier adds that while the company Neal Moegenburg, dir., manufacturing; sesquicentennial throughout the year has modernized, the cheese still is made Sara Willet, dir., quality assurance; with public events at its creamery home, using time-honored techniques. Masters Gallery Foods Inc. Libby Rentmeester, dir., product de- the 700-acre Hicks Valley Ranch outside “We stick to the traditional methods Plymouth, Wisconsin velopment; Tim Lenz, dir., technical of Petaluma, California. to ensure the cheese is artisan,” he says. services Marin French also is promoting Since the acquisition, the company Key executives: Jeff Giffi n, pres. & Cheese plant: Plymouth, Wis. (offer- Petite Breakfast in 2015. This com- also has made improvements for local CEO; Jeffrey Gentine, exec. VP & co- ing complete programs for: retail — gus- memorative cheese is a spin-off of Marin patrons including updating the cream- owner; Jim Jirschele, VP, foodservice; set or pillow pack, shreds, cubes, snack French’s Breakfast Cheese, a fresh ery retail shop offerings of local food Dan MacPhee, VP, retail sales; Dennis sticks, bars/chunks; foodservice — 5-lb. unripened Brie that has been made products and picnic fare. Kasuboski, VP, industrial sales; Jodi Turn to KEY PLAYERS, page 50 a since the late 1800s. Petite Breakfast, creamier and fl uffi er, highlights the sweet local milk and cream the com- pany uses and captures the essence of cool coastal breezes rolling over the Petaluma creamery, says Lynne IS YOUR DEMAND FOR SPORE Devereux, the company’s marketing manager. REMOVAL INCREASING? In 2015, Petite Breakfast is wearing a commemorative vintage label “1865” The need for high-quality dairy products is rising and consumers to celebrate the 150th year of business are increasingly concerned about spore contamination. and honor the cheesemakers who Tetra Pak Filtration Solutions offer a proven and environmentally sustained the craft over decades. The cheese is available at the company’s friendly technology to drastically reduce bacteria and spores in creamery retail shop and at special dairy products. Through the use of ceramic microfiltration you promotions nationally throughout the cannot only achieve increased product safety and quality, year. Earlier this year Petite Breakfast but also reduce product loss and maintenance was selected a winner in the 2015 Good cost, all while extending the shelf life of your Food Awards. The contest strives to product at the same time. honor people who make food that is delicious, respectful of the environ- SPORE REMOVAL FROM MILK ment, and connected to communities THROUGH MICROFILTRATION. and cultural traditions. Marin French has won numerous awards in recent years. At the 2014 World Cheese Awards in London, the company’s Supreme, a newly intro- duced soft-ripened, bloomy rind cow milk cheese, won a Super Gold award. Meanwhile, the company’s Triple Crème Brie won a bronze at the World Cheese Awards and took home a second place award in its class at the 2014 American Cheese Society competition. The company’s Schloss — fashioned after an Austrian-style washed rind cheese named “castle” — won a silver at last year’s World Cheese Awards and followed up this year with a third place in the Smear Ripened Soft Cheeses Open Class at the U.S. Championship Cheese Contest. The cheese is getting a new look in this anniversary year with the recent transition to a round shape and the addition of more cream, Devereux notes. Visit Tetra Pak Filtration Solutions at the 2015 The company’s products received Membrane Technology Forum, Booth #16. numerous awards at the California Tetra Pak Filtration Solutions State Fair as well. Filtration Engineering Marin French continues to invest Champlin, MN in improving its cheesemaking ca- 763-225-8430 pabilities. Since its purchase by the [email protected] Rians Group, a French cheesemaking www.dss.eu (DSS, A Tetra Pak Company) company owned and operated by the Triballat family, Marin French has been modernized with state-of-the-art cheese production equipment and aging rooms. For more information please visit www.tetrapak.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 50 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS — most notably, the company has added notes. The company is adding another additional lines and shifts. high-speed slicing capabilities to its snack line later this summer to stay Jeff Giffi n, president and CEO, Mas- Continued from page 49 recently-expanded plant in Plymouth, ahead of demand. ters Gallery Foods, says the expansion of Wisconsin. In addition, as customer demand has the company’s work force, in the midst to 15-lb. shreds, dice, blends, restricted Jeff Gentine, executive vice presi- increased for gusseted stand-up pouch- of adding new labor-saving devices, is melt, Cryovac prints/loaves; indus- dent and co-owner, Masters Gallery es, Masters Gallery Foods continues to a testament to the company’s strong trial — bulk 20-lb. to 640-lb. American Foods, says the slice line is the fi rst at add to its shred capacity, installing its volume growth. styles, hard & soft Italian styles, aging the company’s plant, allowing Masters latest gusseted packaging line in May. Masters Gallery Foods continues programs, raw material ingredients for Gallery to self-manufacture shingle Meanwhile, the company fi nished to work with its retail, foodservice food ingredient applications) slices and twin stack slices for its retail the last phase of a major expansion and ingredient customers on culinary, Percentage of sales from cheese: 100% and foodservice customers. to its facility, adding new offi ce space, specialty and performance-driven shred Market segments for cheese: 35% As demand for chunks has shifted expanded training facilities and new blends, including use of hard Italian retail; 30% foodservice; 35% ingredients to increased demand for slices, this locker rooms, Gentine says. The ex- cheeses, Giffi n says. Percentage of products exported: 5% investment made sense for the company. pansion, which began in late 2012, “Today’s sophisticated consumers Website: www.mastersgalleryfoods.com Natural slices as well as snack sticks — increased plant size to about 310,000 want bolder fl avors in unique combina- A look inside: Masters Gallery Foods which the company added to its lineup square feet. Masters Gallery expects to tions,” he adds. Inc. continues to grow its natural cheese two years ago — have seen double-digit add approximately 50 employees to its Masters Gallery Foods continues to capacity with new manufacturing lines demand growth in recent years, Gentine staff over the next few years as it adds make inroads on its sustainability ef- forts as well. From May 2014 to March 2015, the company’s production plant was able to recycle more than 2.6 million pounds of corrugate, fi lm and other waste. In addition, the plant has reduced its trash output by nearly 80 percent, saving more than 835,000 pounds from landfi ll, Giffi n says. The company’s sustainability pro- grams have not gone unnoticed. In 2014 Masters Gallery was awarded the Wasmer Co.’s Environmental Steward- ship Award in recognition of its efforts. For the 11th straight year, the com- pany was listed in the 2014 Deloitte Wisconsin 75, an annual ranking and recognition of the largest privately held companies headquartered in Wisconsin. The list ranks the companies by revenue, as determined by a voluntary submission of a qualifi cations form. Masters Gallery Foods is ranked 22 out of 75. As part of the Deloitte 75, Masters Gallery Foods also received the 2014 Distinguished Performer Award in the Community category, recognizing the company for its efforts in giving back to its local area. “It was great to have our community efforts recognized by Deloitte. As a large employer in a small community, we feel it’s extremely important to give back both fi nancially and through our employee volunteer programs,” Gentine says. In addition, Masters Gallery Foods received a 2014 Wisconsin Family Business of the Year Award, sponsored by Smith & Gesteland LLP, a Madison, Wisconsin-based CPA and business consulting fi rm, First Business Bank and the Whyte Hirschboeck Dudek law fi rm. The awards highlight and celebrate the accomplishments and contributions of family businesses that make an impact on their communities and the Wisconsin economy. Of 19 companies nominated for the awards, three grand awards are given in addition to Special Awards. Masters Gallery Foods received a Special Award for its Culture of Fun — Passion for Cheese. Once again Masters Gallery Foods’ products received industry recognition over the past year. For more information please visit www.privatelabelcheese.com Turn to KEY PLAYERS, page 51 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 51 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS This spring at the U.S. Champion- Wisconsin cheesemaking expertise. ship Cheese Contest in Milwaukee, Meister Cheese Co. produces and Continued from page 50 Meister Cheese Co.’s Monterey Jack packages cheese under its own Käse was awarded best in class and its Colby Meister brand as well as private label At this spring’s U.S. Championship was awarded second in its class. Meis- brands, and its specialty cheese can Cheese Contest, Land O’Lakes Aged ter Cheese Co. also won a third-place be found in fi ne supermarket deli de- J.V.M. Sales Corp. d/b/a/ Cheddar Cheese (aged 2 years or longer) award for its Colby at the 2014 American partments and club stores across the Milano’s Cheese Corp. and Sharp Cheddar Cheese (aged 6-12 Cheese Society competition, held last country. The company can produce Linden, New Jersey months), both manufactured for Mas- summer in Sacramento, California. certifi ed cheese to kosher, organic, ters Gallery Foods, earned second- and A three-generation family-owned pasture-raised or rbST-free specifi ca- Key executives: Mary Beth Toma- third-place honors in their respective business, Meister Cheese Co.’s his- tions. Meister Cheese Co. also continues sino, pres. & CEO; Anthony Caliendo, categories. Masters Gallery Foods’ tory goes back to 1916, when Meister’s to manage its own animal welfare pro- VP, sales & marketing; Robert Boyle, dir., Shredded Colby Jack also placed third grandfather began making cheese in tocol, “Animal Friendly Family Farms,” purchasing & logistics; Cathy Summa, in its class at the contest. southwestern Wisconsin. The company a program in partnership with Scenic operations mgr. At last fall’s World Dairy Expo has remained committed over the years Central Milk Producers that recognizes Cheese plant: Linden, N.J. (grated, Championship Dairy Product Contest, to producing and packaging high-quality ethical and sustainable methods of shredded & shaved Parmesan, Romano, Masters Gallery Foods’ Reduced Fat specialty cheeses, combining state-of- animal husbandry by Wisconsin dairy Asiago, Parmesan & Romano blend, Colby Jack placed second in its class the-art facilities and processes with farms. Turn to KEY PLAYERS, page 52 a and its Sharp Cheddar Cheese placed third in its class. In the year ahead, Masters Gallery Foods will continue to grow its business in all segments, Giffi n says. “We’ll continue to stress our core values of quality and service, with con- tinued growth, but not at the expense of those core values,” he says.

Meister Cheese Co. LLC Muscoda, Wisconsin

Key executives: Scott Meister, pres.; Vicki Thingvold, chief fl avor develop- ment offi cer Dairy plants: Meister Cheese Co. LLC, Muscoda, Wis. (Cheddar, Colby, CRAFT YOUR PROGRAM OF Colby Jack, Fontina, Gouda, Havarti, fl avored Monterey Jack & Monterey CHEESE MARKET DOMINANCE Jack in 40-lb. blocks, 13-inch longhorns Learn 10 ways Weber helps cheese processors dominate with & 6-inch deli horns; on-site cut & wrap; private label programs); Muscoda perfect execution. Protein Products LLP, Muscoda, Wis. (lactose, WPC-34, WPC-80) Unmatched blade technology and exclusive Discover the most complete, flexible and hygienic Market segments for cheese: 40% Vario Grippers™ are just two of the ways that Weber natural cheese slicing solutions ever created. retail; 40% foodservice; 20% ingredients is helping today's most successful natural cheese Check out weberslicer.com for a list of 10 processors to create perfect slices, on-weight portions ways that Weber can help you dominate Website: www.meistercheese.com WEBER INC. 10701 N. Ambassador Drive and more profitable operations. your cheese market. A look inside: Meister Cheese Co. Kansas City, Missouri 64153 completed a major expansion to its Phone: (816) 891-0072 Consider just two of the essential ways that Weber Better yet, call and arrange a product Fax: (816) 891-0074 demonstration. processing facilities in the third quar- www.weberslicer.com can help you succeed: e-mail: ter of 2014, increasing its production [email protected] Superior Blade Technology (#3) capacity for 40-pound and 640-pound • Innovative round and involute blade geometry youtube.com/weberslicer block production as well as upgrading • Special coatings and micro-perf edges its lactose drying process capabilities. linkedin.com/company/weber-inc- • Proprietary, market-tested alloys “We completed a signifi cant expan- In combination, these features increase slice and We proudly support on-weight portion perfection at blade speeds up to sion to our cheese plant and whey the missions of processing plant last year, totaling close 1,500 RPM. Longer blade life is also assured. to 100,000 square feet, for increased Vario Gripper product security (#8) Weber’s proprietary gripping system and superior blade • Firmly secures any natural cheese product technology combine to eliminate product waste and assure cheese production and efficiency,” consistently on-weight portions – www.weberslicer.com. says Scott Meister, president, Meister • Automatically adjusts to variations in cheese contours and firmness. Cheese Co. Meister notes that this expansion Weber’s patented gripping system assures slicing will allow the company to increase flexibility and precision, reducing give-away to near zero. production of all of its cheese varieties, 1-800-505-9591 which include award-winning Ched- dar, Monterey Jack, Colby and other specialty cheeses. For more information please visit www.weberslicer.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 52 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS doing business as Milano’s Cheese line up of grated, shredded and shaved square feet,” Caliendo says. The expan- Corp., continues to expand its product Italian-type cheeses. sion also will include a more than $1 Continued from page 51 offerings, with kosher products as the As a family-owned and operated million investment in new processing newest items to join the company’s business for more than 20 years, J.V.M. equipment, upgrades and improve- three cheese blend, custom blends, product line up. Sales/Milano’s Cheese has strived to ments, he adds, noting he anticipates kosher products) The company spent about six months provide the highest-quality grated Ital- the expansion to be complete in the Estimated annual cheese produced: getting ready to launch kosher products ian cheese products to its customers, fi rst half of 2016. 25 million lbs. on the retail, foodservice and ingredi- Caliendo notes. In addition to domestic expansion, Estimated annual cheese marketed: ents sides of the business and has two Despite a challenging economic Milano’s cheese continues to expand 25 million lbs. kosher certifi cations — Isaac’s Ortho- environment, the company has seen its sales and exports overseas, Caliendo Estimated 2014 sales: $45 million dox Union (OU-D) and Yosef’s Chalav continuous growth year-to-year, he adds, notes. The company has expanded Projected 2015 sales: $50 million Yisrael, notes Anthony Caliendo, vice and this year he anticipates sales of international service areas to regions Percentage of sales from cheese: 100% president of sales and marketing for more than $50 million. including Colombia, Japan, Canada, Market segments for cheese: 10% Milano’s Cheese. With that sales growth, Milano’s is Mexico, China and the Dominican retail; 30% foodservice; 60% ingredients “We’re seeing more demand for ko- in the process of a major expansion to Republic. Percentage of products exported: 5% sher products, and more of our clients its warehouse and operations. “We’re starting to see more demand Website: www.milanoscheesecorp.com are asking about kosher,” he says. “We’re adding on to the warehousing overseas for products that fi t a Western A look inside: J.V.M. Sales Corp., The products join Milano’s Cheeses’s side and expanding our plant by 22,000 palate,” Caliendo says. “More and more American franchises are expanding abroad.” He adds that Milano’s Cheese is increasing its visibility at trade shows, both domestic and international, and There’s a REASON WHY Milano’s has invested in a newly-redesigned and larger booth for shows. is the fastest growing “We pretty much tripled the size of our booth to get a bigger presence,” Italian Cheese Company... he says. “I do a lot of trade shows, and existing and new clients alike are start- ing to look at us with fresh eyes as they We're the EXPERTS specializing see we are growing.” Milano’s Cheese also is working on a ONLY in Italian Hard Cheese. redesigned website to bolster its online Grated, Shredded, presence, Caliendo says. The new site Shaved & Custom Blends will feature a newer interface and will Parmesan include updates on all the products Romano Milano’s offers, including the newer Asiago kosher line. Three Cheese Blends In the year ahead, Caliendo says Spice Blends! Milano’s Cheese will continue to work Kosher & Organic toward 10-15 percent sales growth, as well as increased presence at trade Retail & Foodservice shows and continuing to make inroads Packaging into new foreign markets. Bags – 1lb, 5lb, 10lb, 25lb, 50lb The company also continues to Tubs – 4/5lb bags expand its presence on the West Coast, Totes – 80/25lb bags as its recently-opened sales offi ce in Jars – 3oz, 4oz, 8oz, 16oz Scottsdale, Arizona, continues to grow, Canisters – 8oz, 16oz he adds. Deli Cups – 4oz, 5oz, 8oz Display Units – 36 & 64/1lb bags

Norseland Inc. Darien, Connecticut Highest Quality & Consistency Master Product Formulator Ownership: TINE SA, Oslo, Norway Key executives: John Sullivan, pres. Food Safety Is our #1 Priority & CEO; Linda Karaffa, VP; Carter Califri, Private Label is our Pleasure general mgr., sales & marketing Laboratory Analysis Available Cheese plants: Norseland primarily Nationwide & Global Distribution imports and markets specialty cheese Better Price! Better Cheese! Better Service! and owns a U.S. facility to produce Jarlsberg brand cheese. Market segments for cheese: 70% Contact Anthony Caliendo, VP of Sales & Marketing retail; 30% foodservice 1-800-BIGCHEESE (244-2433) I www.MilanosCheeseCorp.com Websites: www.jarlsbergusa.com, www.norseland.com A look inside: Norseland Inc., a U.S. SQF LEVEL 3 • HACCP CERTIFIED • APPROVED FOR US ARMED FORCES PROCUREMENT • WBENC CERTIFIED EU CERTIFIED • LEEDS COMPLIANT / JVM SALES DBA MILANO’S CHEESE CORP., NEW JERSEY, USA subsidiary of Norway-based TINE S.A., is capitalizing on the consumer trend of snacking by providing snack time options in “mini” formats. For more information please visit www.milanoscheesecorp.com Turn to KEY PLAYERS, page 53 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 53 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS cía Baquero Spanish cheeses, Old U.S. stores Volpi’s Roltini, 1.5-ounce The García Baquero brand Cinco Amsterdam aged Gouda, Gabriella Mozzarella wrapped with prosciutto Lanzas, a mixed-milk cheese, won Continued from page 52 Italian cheese and Ilchester British or spicy salami. a gold medal at the World Cheese cheeses. Norseland is launching snack prod- Awards in Nantwich this past year. Last year, Norseland launched its The company has focused on ucts from other brands as well. García Baquero Reserva, a mixed-milk fl agship brand — Jarlsberg — in a mini cheese, but this last fall it entered into One launch is Applewood smoked cheese known for its sweet and fruity form with great success, says Debbie a partnership with Volpi Foods Inc., Cheddar minis under the Ilchester notes, also is now available in the Seife, general manager of marketing a manufacturer of authentic Italian brand. Like the Jarlsberg brand, the United States in 200-gram exact-weight at Norseland. specialty foods, to collaborate and minis from this British brand are 20- portions and wheels and was a silver With the successful launch of expand sales outreach in the specialty gram pieces. They retail in a bag of winner at this past year’s World Cheese the Jarlsberg minis, Norseland this foods segment. six, Seife says. Awards. Norseland also was recognized spring is rolling out a line extension: Cured meats have long been Volpi’s Meanwhile, Old Amsterdam Aged at this past year’s International Cheese Jarlsberg Lite minis. Jarlsberg Lite mainstay, and meat and cheese are Gouda will be launched in 1/2-ounce Awards. minis are 20 grams and have 7 grams a perfect pairing, Seife says. The portions with six rectangular “bites” Seife says more new products are of protein, 50 calories and 2.5 grams partnership’s goal is to accelerate to a bag. The Old Amsterdam brand in the works as well; additional new of fat. Like the regular Jarlsberg growth and domain authority within won awards from the Superior Taste product announcements are expected minis, they are being offered for the artisan category. In the snacking & Quality Institute in Brussels in both in 2015. retail in a peggable 5-count bag for segment Norseland is marketing in 2013 and 2014, Seife notes. Turn to KEY PLAYERS, page 54 a easy merchandising or have UPCs for individual sale. Available at grocery retailers nationwide, Jarlsberg minis have a suggested retail price of $4.99 for a 5-count bag and $1 for minis sold individually. NEW The product extension is helping retailers capture sales and enhance brand loyalty, Seife says. The popular- ity of Jarlsberg Lite continues to grow among calorie-conscious consumers, she adds. To market the new products, the Jarlsberg brand goes to where today’s consumers are — the Internet. The brand gave its website a face lift in 2014, and it extensively utilizes social media, including Facebook, Twitter and Instagram, for promotions. This spring the brand showcased its minis with a “Selfi e Mini Me Challenge” promotion in which consumers could submit a picture to win mini coolers and a year’s supply of Jarlsberg minis. Norseland offers consumer-orient- ed promotions throughout the year. In addition to the “Selfi e Mini Me Challenge,” other promotions have included a fi tness promotion focusing on Jarlsberg Lite that included weekly giveaways of Fitbits, gym bags and wa- ter bottles. During the lead up to the Super Bowl, the Jarlsberg brand spon- sored a special tailgate promotion that included a fl at screen giveaway. This spring, the company gave consumers ideas on ways they could incorporate Jarlsberg into Easter meals with family and friends. Norseland also holds special pro- motions each summer with its twist on the classic barbecued cheeseburger: the Jarlsberger. Each year, the brand conducts grilling-related give-aways and gives consumers new barbecu- ing ideas. “We get a lot of engagement from our fans with these giveaways,” Seife says of the promotions. “We also get a lot of recipe interac- tion with consumers,” she adds, noting that engaged consumers tend to be 3DUNODQGV'ULYH6XLWH repeat purchasers. While Jarlsberg is Norseland’s 'DULHQ&7 flagship brand, the company also mar- ZZZQRUVHODQGFRP kets several other well-known brands, ZZZMDUOVEHUJXVDFRP including Snøfrisk, Ski-Queen, Gar- For more information please visit www.norseland.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 54 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Percentage of sales from cheese: 85% and facility improvements, along with For the coming year, Nuesta Queso Market segments for cheese: 39.6% construction of an integrated ware- plans to grow its co-packing business as Continued from page 53 retail; 58.7% co-packing/private label; house facility. well as its consumer business. 1.7% ingredients In October, 2014, Nuestro Queso “We will continue to grow and delight Website: www.nuestroqueso.com introduced a new line of Nuestro Yogurt our customers with our great product,” A look inside: Nuestro Queso LLC is drinkable Hispanic-style yogurts in Nava says. “We have the best quality, all- a premium manufacturer of branded, 7-ounce bottles, six packs of 7-ounce natural products. We hope to continue co-packed and private label Hispanic bottles and 32-ounce bottles in six to cement that leadership and build cheeses including Queso Fresco, Queso fl avors. Also in 2014, its Lala drinkable that business. We have new innovation Quesadilla, Cotija, Oaxaca, Panela, yogurt grew nationally 30 percent. products coming that haven’t been seen Blanco and Para Freir. Nuestro Yogurt revamped its look in the Hispanic cheese business.” Nuestro Queso LLC Translated to “Our Cheese,” Nuestro in October with new packaging in Rosemont, Illinois Queso products are available at Latino Chicago, the southern United States, independent grocery stores in Chicago, New York and New Jersey. There was Key executives: Mark Braun, CEO; New York, New Jersey, the southern an 800-percent growth from the same Terry Blanchard, COO; Jon Nilson, plant United States and some Midwest stores. period in 2013. mgr.; Paul Esposito, VP, sales; Arturo Last year, Nuestro Queso expanded Nuestro Yogurt is available at major Nava, dir., marketing its manufacturing facilities. The project Latino and independent grocery chains Cheese plants: Kent, Ill. (Ricotta improved production capabilities and and stores in Chicago, Atlanta, North Old Europe Cheese Inc. & Mozzarella curds, Hispanic Grade A service levels for its co-packing and Carolina, South Carolina, New York, Benton Harbor, Michigan cream, Queso Fresco, Queso Quesadilla, private label operations. New Jersey and more. Cotija, Oaxaca, Panela, Queso Blanco, “Our increased capacity allows us Nuestro Queso also launched new Ownership: Reny Picot ILAS, Ma- Para Freir) to better serve our co-packing, private Nuestra Crema tubs in early 2014. drid, Spain Estimated annual cheese produced: label, foodservice and ingredient client In November 2014, the company Key executives: Francois Capt, 7 million lbs. needs,” says Mark Braun, CEO, Nuestro attended the Private Label Manufactur- general mgr.; Michael Balane, national Estimated annual cheese marketed: Queso. “We are well positioned to ers Association Trade Show in Chicago. sales mgr. 7.3 million lbs. become the leader in Hispanic cheese Nuestro Queso also was involved in 12 Cheese plant: Benton Harbor, Mich. Estimated 2014 sales: Less than innovation using old world philosophies community events, including a Hispanic (Brie, Baked Brie, Camembert, Cam- $20 million and new world technologies.” children’s soccer tournament. embert Traditionnel, Gouda, natural Projected 2015 sales: More than Nuestro Queso’s plant expansion “Our 5-year anniversary was in 2014, smoked Gouda, Edam loaf, Edam balls, $20 million includes multi-million dollar equipment and we launched the yogurt line. We got Fontina, Mantoro, American Morbier) a lot of media attention around those Estimated annual cheese produced: things,” says Arturo Nava, marketing more than 6 million lbs. director, Nuestro Queso. Estimated 2014 sales: more than The company has ongoing social $25 million media marketing because of the video Estimated 2015 sales: more than SHRINK BAG SMART PACKS! series “Nuesa Cocina” (Our Kitchen), $26 million GET THE SIZE YOU NEED, THE QUANTITY YOU WANT with a local Hispanic chef who cooks Percentage of sales from cheese: AND SAVE MONEY! with Nuestro Queso products. The show 100% appears on Mundo Fox Chicago TV and Market segments for cheese: 45% • BUNZL EXCLUSIVE retail; 45% foodservice; 10% ingredients • 250 SHRINK BAGS PER PACK Nuestro Queso’s Facebook page. The • BOXES EASILY FIT AT YOUR WORK STATION company also has a motivational video Exports: Old Europe Cheese ex- • UNIQUE DISPENSING SYSTEM REDUCES WASTE series with recipes found on its Face- ported more than a quarter of a million book page and website. pounds in 2014 with an annual growth This year, Nuestro Queso plans to rate of more than 30%. increase business-to-business market- Website: www.oldeuropecheese.com ing activity. The company will advertise A look inside: Old Europe Cheese in trade publications and attend trade Inc. continues to work on new items shows. in the soft-ripened cheese category. The company gives back to the While traditional Brie and Camem- Hispanic community by contributing to bert are the company’s mainstays, Old Latinos Progresando’s Dr. Angela Perez Europe Cheese continues to spread its wings with line extensions in the Baked Bunzl Processor Division... Miller Scholarship Fund, as well as the your only Authorized Distributor of American Diabetes Association. Brie in Pastry and fl avored soft-ripened Genuine Cryovac® Shrink Bags, Forming & Non-Forming In March, Nuestro Queso obtained cheese varieties, says National Sales Web Films and other Cryovac® packaging products! Safe Quality Food (SQF) Level 2 Cer- Manager Michael Balane. Baked Brie in Pastry in a Michigan Scan QR code to view a tifi cation. “The SQF Level 2 certification blueberry fl avor — piggybacking on copy of our Flexible validates our food safety program, reaf- the company’s home state’s status as Packaging Catalog. fi rming our commitment as a safe and the nation’s No. 1 blueberry producer trusted dairy manufacturer of premium — was introduced this spring as was www.bunzlkochsupplies.com quality cheese and dairy products. It a cherry fl avor, says Francois Capt, general manager, Old Europe Cheese. Or go line to check out our puts us on par with major dairy manu- facturers,” Braun says. The cherry fl avor had previously been 540-page Buyers Guide full In addition, in March Nuestro Queso available exclusively at Sam’s Clubs of the plant operating received the Annual Award of Business but now is available under the com- supplies you need. Excellence (AABE) for a mid-sized com- pany’s Reny Picot brand or private pany from the Daily Herald Business label wherever the company’s cheeses Bunzl/Koch Supplies...over 130 years of the Right People, Right Products and Right Prices. Ledger, a suburban Chicago business are sold. An apple cinnamon fl avor is being fi nalized and will be available 528 E. 19th Avenue resource. North Kansas City, MO 64116 Nuestro Queso received the gold in 11-ounce and 24-ounce sizes by 800-456-5624 medal for its Queso Oaxaca in the Melt- mid-summer, Capt says. www. bunzlkochsupplies. com ing Hispanic Cheeses category at the Ever focused on quality, the Safe 2014 American Cheese Society Judging Quality Food (SQF) Level 3 certifi ed For more information please visit www.bunzlkochsupplies.com & Competition. Turn to KEY PLAYERS, page 55 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 55 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Expo Championship Dairy Product McGeorge, dir., cooperative affairs; Contest. To support this product, the Travis Forgues, VP, farmer affairs Continued from page 54 company recently reconfi gured its Cheese plants: Organic Valley cheese company makes its own dough onsite smoke house while also adding partners with approximately 25 pro- for the Baked Brie at an adjacent a dry storage building. cessing facilities located throughout bakery designed particularly for this Other projects in the works include Wisconsin, Minnesota, California, product. The Brioche-type dough for adding more cooler space in the bak- Idaho, Ohio, Pennsylvania, Vermont the line is made from scratch at the ery and rearranging some machinery and South Dakota to produce unique to create better fl ow. The company organic cheese to its specifi cations. facility, and the company has worked Organic Valley/CROPP to perfect it. just completed additions to its curing The cooperative operates its own “We are using fresh, natural prod- cellars, giving it more capacity for Cooperative cheese cut & wrap facility in La Farge, ucts — fresh eggs and butter. We use ripening soft-ripened cheese. La Farge, Wisconsin Wis. Items it converts there include only the best ingredients,” Capt says. The company will continue its 8-oz., 1-lb. and 2-lb. exact weight bars The new fl avors of Baked Brie join strong focus on food safety during Key executives: George Siemon, and 5-lb. foodservice loaves. the company’s first two varieties: these projects. Capt notes maintain- CEO; Mike Bedessem, CFO; Louise Estimated annual cheese pro- Cranberry, Apricot & Almond Baked ing its SQF Level 3 certifi cation is an Hemstead, COO; Eric Newman, VP, sales; duced: 12.4 million lbs. hard dairy; 2.3 Brie and Traditional Baked Brie. ongoing process. Theresa Marquez, mission exec.; Jerry Turn to KEY PLAYERS, page 56 a Available in 12-ounce and 15-ounce sizes, the company in 2014 introduced a new 8-ounce plain Baked Brie. While fl avors are an important and fun part of the company’s product line, the plain Baked Brie also is popular and makes a perfect meal when paired with a fresh salad, Capt says. In 2015, Old Europe Cheese is in- troducing new packaging for the Baked Brie products. The new packaging will be a clear plastic dome with an overwrap label for the larger 24-ounce Baked Brie, and the company will continue using four-color boxes for the smaller Baked Bries. In addition to the Baked Brie products, Old Europe Cheese has in- troduced Triple Crème Layered Brie in “A Rich Tradition of Herb and Triple Crème Layered Brie Gourmet Cheeses” with Peppercorn varieties in 8-ounce Indulge yourself and retail sizes and Herb and Garlic plus your customers a Peppercorn Brie Double Crème in 14-ounce sizes. The layered Brie with only the products begin with the company’s best from handcrafted Triple Crème Brie and Reny Picot. then add a blend of seasoning layered in the middle. Beyond fl avored items, the com- pany’s recent innovations have in- corporated new sizes and formats of traditional products to better meet — New from Old Europe — customer needs. Introductions have Camembert Triple Crème Brie Cranberry, Apricot Triple Crème Brie Layered included traditional Camembert in Traditionnel Layered with Herbs and Almond Baked Brie with Six Peppercorn Blend an 8-ounce retail size, slicing Brie in 4-ounce, 8-ounce and 16-ounce sizes, lite Brie in an 8-ounce retail size and rectangular Brie for foodservice. Old Europe Cheese also has reintroduced the retail market to saran-wrapped Brie wedges as the demand for the fresh-cut-in-store look increases, while various health codes restrict the length of shelf life a retailer can place on cheese cut in Tradition, Flavor & Quality is the standard at Old Europe Cheese. the store, Balane says, noting there are also labor savings and food safety advantages for customers. Balane notes that the company’s strongest presence currently is in the Midwest and the East, but there is room to grow. The company also is doing well exporting to the Caribbean RENY PICOT CHEESES, PROUDLY HAND-CRAFTED BY OLD EUROPE CHEESE and especially to Mexico, Capt adds. 1330 East Empire Avenue • Benton Harbor, MI 49022 • 800.447.8182 • 269.925.5003 • Fax: 269.925.9560 The company’s Natural Smoked www.oldeuropecheese.com Gouda Wheel placed second in the Open Class in this year’s World Dairy For more information please visit www.oldeuropecheese.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 56 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS calcium, Mydy says. Organic Fuel comes a mix of fair-trade ingredients and non- with its Organic Milk Protein Shake- in two fl avors, Chocolate and Vanilla, GMO soybeans grown on its family farms. Chocolate Fuel, and also placed third in Continued from page 55 with a suggested retail price of $3.89 Beyond support for Organic Valley the Open Class Butter with its Organic each or $14.99 for a four-pack. products, other important initiatives European Style Butter (cultured and million lbs. cream cheese; 3.3 million In support of Organic Fuel, Organic the cooperative will focus on this year unsalted). lbs. cottage cheese Valley recently launched “Save the include supporting the proposed or- In addition, the cooperative’s Estimated annual cheese marketed: Bros,” an interactive campaign centered ganic checkoff program; fi ghting a bill Organic Salted Butter earned a third- 11.3 million lbs. hard dairy; 2.2 million around a short video and microsite reintroduced by Rep. Mike Pompeo, place award at last summer’s American lbs. cream cheese; 3.2 million lbs. cot- featuring a “faux” cause campaign R-Kan., and other anti-GMO labeling Cheese Society competition. tage cheese to save the bros from the dangerous efforts; and educating consumers on Estimated 2014 sales: $972 million protein shakes they are drinking today, benefi ts of healthy soil, Mydy notes. Percentage of sales from cheese: 8.8% Mydy says. Organic Valley in April participated Market segments for cheese: 64.7% The campaign launched Feb. 16 and in the United Nations’ International retail; 1.7% foodservice; 24.8% ingre- has been viewed more than 2 million Year of Soils by “Cycling for Sustain- dients times on YouTube, she notes. It also ability” through California watersheds. Website: www.organicvalley.coop has been viewed more than 1 million From April 19-25, Organic Valley farmer- A look inside: Organic Valley/CROPP times on Facebook, has gotten 14 mil- owners and employees traveled 215 Cooperative over the past year has lion social impressions and was voted miles from Auburn, California, to the been focusing on the launch of its new Adweek’s “Commercial of the Week.” Sonoma coast, learning from experts Pacifi c Cheese Co. Inc. Hayward, California Organic Balance and Organic Fuel milk Last summer, Organic Valley intro- along the way about the impact of agri- protein shakes. The products are the duced a new wedge size for its Kickapoo culture on water and soil in California. Key executives: Steve Gaddis, pres. fi rst-ever organic milk protein shakes, Blue cheese. In addition to 4-ounce Organic Valley products continued & CEO; Tony Ricker, pres., retail sales according to Nicole Mydy, Organic Valley crumbles, Kickapoo Blue cheese now to garner industry accolades this past division; Lee Davis, sr. VP, operations marketing manager, brand innovation. is available in a 4-ounce wedge. year. At this spring’s U.S. Champion- & quality; George Cornell, VP, industry “Unlike other protein drinks, Or- This spring, Organic Valley is launch- ship Cheese Contest, Organic Valley’s relations; Dale Tate, CFO; Bob Leonard, ganic Valley milk protein shakes get ing Organic Valley Snack Sticks, the Organic Pasture (Salted and Cultured) exec. VP, international sales division; their protein from real organic milk fi rst organic snacking cheese for adults, Butter was named best in class. Peter V. Ernster Jr., sr. VP, foodservice — not chalky protein powders — for Mydy notes. At the Los Angeles International sales division smooth, delicious taste and wholesome “Organic Valley Snack Sticks are Dairy Competition, Organic Valley Cheese plants: Hayward, Calif.; nutrition,” Mydy says. made with delicious organic cheese, received gold medals for Organic Fuel Reno, Nev.; Amarillo, Texas (all include “Our Organic Balance product is crafted in small batches for exceptional Chocolate and Vanilla protein shakes as Cheddar, Monterey Jack, Mozzarella, ideal for breakfast, a sensible snack or fl avor,” she says. well as Organic Balance Dark Chocolate blended shreds for foodservice; Reno light meal on the go,” she adds, noting Conveniently packaged in six and Vanilla Bean shakes. Organic Valley plant includes process American it has 16 grams of protein and nine individually-wrapped 0.75-ounce sticks Whole Milk, Half & Half also received cheese) simple ingredients. for on-the-go convenience, Snack Sticks gold medals as did the cooperative’s Website: www.pacifi ccheese.com Organic Balance comes in two fl a- are made from award-winning Organic cream cheese, Pepper Jack, European A look inside: Pacifi c Cheese Co. vors: Dark Chocolate and Vanilla Bean, Valley Medium Cheddar and Organic style butter and Pasture butter. Inc. continues to invest in its people, with a suggested retail price of $2.89 Valley Pepper Jack cheeses, she adds. At last fall’s World Dairy Expo equipment and technology to expand each or $10.99 for a four-pack. Organic Valley Snack Sticks will be Championship Dairy Product Contest, its manufacturing capabilities and Organic Valley Organic Fuel is a available nationwide in natural food Organic Valley’s Milk Protein Shake- production capacity. milk protein recovery shake designed stores, food cooperatives and major Vanilla Fuel placed fi rst in its class, and Pacifi c Cheese offers a variety of for peak performance, with 26 grams of grocery chains, with a suggested retail its Organic Milk Protein Shake-Vanilla cheese for foodservice and retail en- protein, a 1-to-1 protein to carbohydrate price of $5.99 for a package of six sticks. Bean Balance placed third in the same vironments, both under private labels ratio for rapid absorption and 70 percent The cooperative in 2014 also class. The cooperative also took fi rst in and its own brands including Cheswick, of the recommended daily intake of launched Organic Valley Soy Creamers, the Open Class for Aseptic Dairy Foods North Beach, Pacifi c Blue, California Select Farms and others. Its product line includes natural and process com- modity cheeses, specialty and artisan varieties, international imports and popular Hispanic-style cheeses. Among the cheese categories Pacifi c Pacific Cheese is a leading provider of consolidation, import-export Cheese markets are: fresh and soft- and manufacturing services. We blend a tradition of superior customer ripened cheeses such as Ricotta and service, state-of-the-art technology and broad market access with Brie; blue-veined cheeses like tradi- extensive product availability. By providing a critical link between tional Blue and Gorgonzola; Pasta Filata manufacturer, wholesaler and retailer, Pacific Cheese is a leader cheeses like Mozzarella and Provolone; in custom product management. and semi-hard and hard cheeses such as Cheddar and Parmesan. In addition, Manufacturing Importing & it offers organic, kosher and rbST-free & Processing Exporting Services cheese varieties. s Organic s Kosher s Container Sharing Pacifi c Cheese continues to make s Custom Cheese Production s Conversion significant investments to newer Contract Marketing Consolidation & production facilities located in Rena, s Trading Programs Logistical Support Nevada, and Amarillo, Texas. s Support Services s Customized In Reno, Pacifi c Cheese added new, s Out-Sourcing s Complete more effi cient shredding machines, Packaging & Shredding which has doubled capacity for high- s Foodservice s Deli speed cheese shredding for foodser- s2ETAILs)NDUSTRIAL vice and bulk items for domestic and international sales, the company notes. In Amarillo, Pacifi c Cheese added PACIFIC CHEESE COMPANY 21090 Cabot Boulevards P.O. Box 56598sHayward, CA 94545-6598 a new high-speed line for Parmesan Phone: (510) 784-8800sFax: (510) 784-1053sWebsite: www.pacificcheese.com shredding, deli cubes and slicing.

For more information please visit www.pacifi ccheese.com Turn to KEY PLAYERS, page 57 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 57 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS be ready when the Food Safety Mod- Cacow Belle, plain curds, pesto curds, ernization Act is fully implemented,” garlic curds, jalapeño curds, chipotle Continued from page 56 Lindemann says. curds) “The manufacturing of quality, Estimated annual cheese produced: Pacifi c Cheese says it is committed industry-leading cheese spread is more 500,000 lbs. to achieving the industry’s highest food of a science than just throwing cheeses Estimated annual cheese marketed: safety standards. In 2014, the company and spices together until it is spread- 450,000 lbs. re-certifi ed SQF Level 3 in all of its able,” she adds. “Over four generations, Percentage of sales from cheese: 90% manufacturing facilities. Pine River has perfected the craft of Rogue Creamery Market segments for cheese: 60% Pacifi c Cheese continues to focus on creating its award-winning spreads and Central Point, Oregon retail; 40% foodservice growing its cream cheese business to working with customers to create the Percentage of products exported: 10% industrial and foodservice customers. fl avor they desire.” Key executives: Cary Bryant, co- Website: www.roguecreamery.com The company now offers California Se- Pine River continued to garner in- owner & CEO; David Gremmels, co- A look inside: With the recent pur- lect Farms Cream Cheese. The cheese dustry recognition over the past year. owner & pres.; Francis Plowman, dir., chase of a new dairy farm to increase is ideal for baking and adds a creamy The company’s Chunky Blue cold pack marketing; Craig Nelson, plant mgr.; its milk volume, Rogue Creamery is texture and richness to cheesecakes, cheese food — a new addition to its line Jason Garcia, lead cheesemaker; Tyler ramping up production of its best-selling sauces, dips and spreads, the company up in 2014 — won fi rst in its class at Bare, fi nancial controller cheeses to keep customer orders fi lled says. last summer’s American Cheese Society Cheese plant: Central Point, Ore., year-round, as well as working toward Pacifi c Cheese also continues to competition. The spread also placed including cut & wrap operation (aged its goal to become 100 percent self- grow its social media presence with its fi rst in its class at the World Dairy Expo & fl avored milled, handmade Cheddars, sustainable energy-wise by 2021. Twitter and Facebook pages. (WDE) Championship Dairy Product handmade Cheddar curds, TouVelles Francis Plowman, director of “As a trusted supplier to foodservice Contest. Pine River’s Garlic and Herb & Blues: Oregon Blue, Oregonzola, marketing at Rogue Creamery, says and retail for 45 years, we take pride in Cold Pack Cheese Food and Extra Sharp Crater Lake Blue, Rogue River Blue, the artisan cheesemaker is focusing offering superior products and service Cheddar Cold Pack also took second and Echo Mountain Blue, Smokey Blue, on sales of its key items — including to our valued customers,” says Steve third, respectively, in the same class at Caveman Blue, Flora Nelle Blue, Blue Oregon Blue, Smokey Blue and Cave- Gaddis, president and CEO, Pacifi c the WDE contest. Heaven Blue cheese powder, TouVelle, man Blue — while manufacturing its Cheese Co. “Today we are committed Pine River’s Aged Asiago Cold Pack Smokey TouVelle, Rosemary TouVelle, other wide assortment of cheeses with to delivering the right products to our also earned a fi rst-place fi nish at last medium Cheddar, sharp Cheddar, extra a made-to-order approach. customers that help meet consumers’ summer’s Wisconsin State Fair Cheese sharp Cheddar, raw milk Cheddar, Soba “We still make the rest of the assort- heightened demand for quality food & Butter Contest. Ale Cheddar, Chocolate Stout Cheddar, ment, but our customers want to make products.” At this spring’s U.S. Championship Hopyard Cheddar, Lavender Cheddar, Turn to KEY PLAYERS, page 58 a Cheese Contest, Pine River swept the Cold Pack Cheese Food category with its Aged Asiago Cold Pack Cheese Food, Garlic and Herb Cold Pack Cheese Food and Extra Sharp Cheddar Cold Pack Cheese Food taking best in class, second GOLDGOLDM MEDALEDAL place and third place, respectively. 2015 U.S. Pine River Pre-Pack Inc. Pine River launched new fl avors this Championship Newton, Wisconsin past year including Ghost Pepper and Dairy Fudge. Key executives: Phil Lindemann, The Ghost Pepper spread is hot, pres. & CEO; Barth Lindemann, secre- three times hotter than Pine River’s • Four Generations of Experience tary/treasurer; Ian Behm, operations Hot Habanero fl avor, Lindemann notes. • Innovative Flavor Development SILVER MEDAL 2015 U.S. mgr., QA & SQF practitioner; Mary Dairy Fudge is a throwback to a • SQF Level II Certified Championship Lindemann, dir., marketing chocolate-fl avored cheese Pine River • Award Winning Taste and Texture Cheese plant: Newton, Wis. (cold manufactured in block form in the late pack cheese food) 1960s through the early 1990s, she says. Percentage of sales from cheese: 80% About two years ago, a customer of Pine Offering a Full Flavor Line: Market segments for cheese: 94% River’s asked if it was possible to make • Aged Asiago • Jalapeno • Chunky Bleu • Pepper Jack GOLD MEDAL retail; 1% foodservice; 5% ingredients the Dairy Fudge in a spreadable form. 2014 World Website: www.pineriver.com “With some thoughtful R&D with the • Dairy Fudge • Port Wine Championship A look inside: Pine River Pre-Pack recipe, we created a sweet chocolate • Garden Vegetable • Sharp Cheddar Inc., which has a strong presence in protein-packed spread that can be mar- • Garlic & Herb • Smokey Bacon the private label industry, continues to keted much like Nutella and Hershey’s • Ghost Pepper • Spicy Beer promote its growth and its Pine River spreads,” she says. “Pine River’s Dairy • Horseradish • Swiss & Almond label at numerous food shows. Fudge is a sweet, chocolate protein- • Hot Habanero • Toasted Onion NEW The company also is expanding packed spread that tastes just like internationally with sales in Canada, brownie batter and is great on pretzels, • PRIVATE LABEL • RETAIL • FOOD SERVICE Japan and the Philippines with projects graham crackers or a delicious topping in Spain and Mexico in the pipeline, says for your morning waffl es.” Mary Lindemann, marketing director, At the Midwest Food Show in March, Pine River Pre-Pack. Pine River sampled its newest Cold Pack “Due to the high-quality ingredients fl avor, Pepper Jack. NEW in our spread and its long shelf life, “There are so many foodies out inroads into the export market are there, we want to present our cheese as gaining momentum,” Lindemann notes. a snack on its own or as an ingredient A producer of cold pack cheese food, used to enhance recipes,” she adds. “We Pine River Pre-Pack focuses on making have moved beyond the typical Sharp quality, consistent and safe products. Cheddar or Port Wine Cheese Spread Pine River Pre-Pack, Inc. The company became Safe Quality you would only see at Christmas while 10134 Pine River Road • Newton,WI 53063 at Grandma’s. We are continually creat- PH: 920.726.4216 • 800.722-4217 Food Level 2 certifi ed in May 2014 and FAX: 920.726.4207 • [email protected] is working toward Level 3 certifi cation. ing new and exciting fl avors to meet our pineriver.com “We are ahead of the game regard- customers’ and consumers’ changing ing our food safety standards and will preferences.” For more information please visit www.pineriver.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 58 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

Rogue Creamery continues with its as the winner of its third annual Busi- Calif. (3); Newman, Calif.; Big Stone KEY PLAYERS Nellie Green Pedal Power Program, ness Leadership Award, which honors City, S.D.; Almena, Wis.; Green Bay, Continued from page 57 where team members get a monthly members who have gone above and Wis.; Fond du Lac, Wis.; Lena, Wis.; incentive if they bike, walk, carpool, use beyond in advancing food standards Monroe, Wis.; Reedsburg, Wis.; Waupun, sure we have those three cheeses on a public transportation or use a vehicle in society by creating social, economic Wis.; Black Creek, Wis. (Mozzarella, 12-month basis,” Plowman says. getting 50 miles per gallon or greater. and environmental impact through Provolone, String, Parmesan, Romano, To keep up with increasing demand, “As Rogue Creamery grows, more innovation and vision. The award was Asiago, Fontinella, Gorgonzola, Ched- Rogue Creamery earlier this year com- people are joining. We have also inspired presented during the 2015 Winter Fancy dar, Edam, Colby, Colby Jack, Fontina, pleted the purchase of its own dairy, and assisted other like-minded busi- Food Show in January. Monterey Jack, Pepper Jack, Muenster, 80-acre Palace Dairy Farms, adjacent nesses in adopting similar programs,” “It was an incredible year for us in Lorraine, fresh frozen Mozzarella, snack to the dairy it currently sources its milk Plowman says. “Many companies in the terms of awards,” says Plowman, noting sticks, WPC-80 instant and non-instant, from — Rogue View Dairy, its exclusive Pacifi c Northwest have employees who that in addition to sustainability recog- WPC-34, dry sweet whey, acid whey, source for about eight years — in Grants commute regularly by bicycle.” nition, Rogue Creamery performed well deproteinized whey powder, lactose, Pass, Oregon, about 25 miles north Rogue Creamery also was recognized on the cheese contest circuit. supervised kosher, shredding, cutting of the creamery’s location in Central this past year as one of the “Best Green At this spring’s U.S. Championship & packaging) Point, Oregon. Rogue Creamery is in Companies” in Oregon. The creamery Cheese Contest, Rogue Creamery’s Dairy Foods Division (USA) — Gus- the process of converting to organic at was ranked No. 3 by Oregon Business Rogue River Blue received a best-in- tine, Calif.; Sulphur Springs, Texas; the new dairy, a process that will take Magazine in its 2014 list of 100 Best class award in the Blue-Veined class, and White Bear Lake, Minn.; Decatur, Ala; about a year, Plowman says. Green Companies to Work For. This its Smokey Blue received a second-place Murray, Ky.; Newington, Conn; Freder- The creamery also continues to marked the fi fth consecutive year that award in the same class. ick, Md.; Fraser, N.Y. (ice cream mix, source milk from the other dairy but is Rogue Creamery was ranked one of At the Summer Fancy Food Show specialty beverages, half and half, working to become 100 percent owner Oregon’s 100 Best Green Companies, last June, Rogue Creamery’s Oregon whipping cream, dairy creamer, aerosol of its milk source in the future. and its second year in a row ranked in Traditional Cheese Box tied as a winner whipped topping); Tulare, Calif; Friend- “We need both right now to meet the top 10. in the Food Gift category at the 2014 ship, N.Y. (cottage cheese, sour cream, demand,” Plowman says. “Sustainability is part of the culture sofi awards. The creamery’s Oregonzola buttermilk, dry curd, Farmer’s cheese) Rogue Creamery also is working at Rogue Creamery. It has been for 80 Blue cheese also was a fi nalist in the Dairy Division (Canada) — Ab- toward a goal to become self-sustainable years,” says David Gremmels, co-owner, Classic category at the awards. botsford, British Columbia; Burnaby, energy-wise by 2021, Plowman notes. president and cheesemaker at Rogue At last summer’s American Cheese British Columbia; Courtenay, British As part of this plan, the company is Creamery. Society (ACS) competition, Rogue Columbia; Calgary, Alberta; Edmonton, implementing solar power capabilities Gremmels himself was recognized in Creamery placed fi rst in the Cheddar Alberta; Red Deer, Alberta; Saskatoon, at its new dairy. 2015 by the Specialty Food Association — Aged up to 12 Months — Made From Saskatchewan; Brandon, Manitoba; Goat’s, Sheep’s, Buffalo’s or Mixed Milks Georgetown, Ontario; Ottawa, Ontario; class with its Mount Mazama cheese. Tavistock, Ontario; Trenton, Ontario; At last fall’s World Cheese Awards, Mont-Laurier, Quebec; Plessisville, Rogue Creamery received a Super Gold Quebec; Saint-Hyacinthe, Quebec; for its Caveman Blue as well as a bronze Saint-Léonard, Quebec; Saint-Raymond medal for its Echo Mountain Blue. de Portneuf, Quebec; Trois-Rivières, This March, Rogue Creamery cel- Quebec; Saint John, New Brunswick; ebrated its 11th annual Oregon Cheese Dartmouth, Nova Scotia; Mount Pearl, Festival. The event included cheese Nova Scotia; Sydney, Nova Scotia (wide classes, tastings, guest speakers and a variety of cheeses including Mozzarella special Cheesemakers’ Benefi t Dinner & Cheddar, specialty cheeses such as which featured a 4-course menu. The Ricotta, Provolone, Parmesan, Feta & dinner is held for the benefi t of the Havarti, fi ne cheeses, such as Brie & nonprofi t Oregon Cheesemaker Guild. Camembert, other fi rm cheeses includ- Rogue Creamery also continues to ing Brick, Colby, Farmer, Muenster & highlight its products in various sea- Monterey Jack, as well as fresh curd sonal promotional pairings, including & processed cheeses. Saputo also pro- a special pairing of cheeses with Lillie duces and markets fl uid milk, cream, Belle Farms, a local artisan chocolate yogurt, sour cream & cottage cheese. In maker, for Valentine’s Day, as well as addition, Saputo sells cheese products other holiday-themed promotions. under private labels and produces but- ter, powdered milk and evaporated milk, ice cream mixes & a number of dairy ingredients derived from its cheese production, including whey powder, lactose & whey protein.) Dairy Division (Argentina) — (2) Saputo Inc. (wide variety of soft, semi-soft, hard & Saint-Léonard, Québec grated cheeses, as well as butter, cream, milk powder & dairy ingredients) Key executives: Emanuele (Lino) Total company sales (for fi scal year Saputo, chairman of the board; Lino A. ended March 31, 2014): C$9.233 billion Saputo Jr., CEO & vice chairman of the Total U.S. sales (for fi scal year board; Dino Dello Sbarba, pres. & COO; ended March 31, 2014): C$4.490 billion Louis-Philippe Carrière, CFO; Gaétane Website: www.saputo.com Wagner, chief human resources offi cer; A look inside: Saputo Inc., a publicly- Kai Bockmann, pres. & COO, Dairy Divi- traded company in Canada with signifi - sion (International); Terry Brockman, cant U.S. holdings, produces, markets pres. & COO, Cheese Division (USA); and distributes a wide array of dairy Paul Corney, pres. & COO, Dairy Foods products including cheese, fl uid milk, Division (USA); Carl Colizza, pres. & extended shelf-life milk and cream COO, Dairy Division (Canada) products, cultured products and dairy Dairy plants: Cheese Division ingredients. It is one of the top 10 dairy For more information please visit www.saputospecialty.com (USA) — South Gate, Calif.; Tulare, Turn to KEY PLAYERS, page 59 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 59 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS ditional, Tomato Basil and Wild Honey Cheese plants: Plymouth, Wis. (cut & The Kiel plant expansion will include goat cheeses in a boxed three-pack. wrap); Kiel, Wis. (cut & wrap); Hilbert, additional space for production, stor- Continued from page 58 Additions to the Stella brand line are Wis. (cut & wrap) age and employee facilities, including half-wheels that have been hand-rubbed Estimated 2014 sales: $1.3 billion a health and wellness center and in- processors in the world (Rabobank this with an array of herbs and spices in Percentage of sales from cheese: creased locker area to accommodate past year listed it as No. 8) as well as the following varieties: Mediterranean 100% up to 720 employees during the next the largest in Canada. In the United Parmesan, Rosemary Medium Asiago Website: www.sargento.com fi ve years. Currently, this plant employs States it ranks among the top three and Black Pepper Romano. A look inside: Sargento Foods Inc. 540 people. cheese producers and one of the larg- For consumers seeking premium this past year completed an upgrade to The expansion at the Elkhart Lake est extended shelf-life and cultured aged Cheddar cheeses, the company’s its cheese facility in Plymouth, Wiscon- facility will add capacity to accom- products companies. Black Creek line added a Double sin, and is beginning major expansions modate up to 140 employees and in- The company continues to enlarge Smoked Cheddar as well as a Cheddar at two other facilities. clude additional offi ce space, parking, its international dairy footprint, and Jam Tray featuring a combination of At the Plymouth facility, the com- product development laboratories and while in Saputo terms it was a relatively 3-year Cheddar with Orange Marmalade pany updated its inventory retrieval a relocated lobby area. Sixty people quiet year for transactions, Reuters and Raspberry Preserves. system and installed a number of robots are assigned to the current building, reported in February that CEO Lino A full line of distinctive Mediterra- to increase its warehouse effi ciency. The while another 20 people are at other A. Saputo Jr. said on a conference call nean-style regular, fat-free and fl avored project, fi nished in 2014, completes a Sargento facilities right now due to with analysts that acquisitions are still Fetas also are being offered under the multi-phase, multi-year project. lack of space at the technical center. at the forefront of the company’s growth Nikos brand. The company announced “We were able to do this very impor- Planned employee growth from various strategy. last summer that a series of value- tantly without displacing any workers,” Sargento departments is expected to fi ll This spring Saputo announced its added enhancements were made to says Barbara Gannon, vice president of the expanded Elkhart Lake facility in Australian subsidiary, Warrnambool the line, making it even more appealing corporate communications and govern- approximately fi ve years as well. Cheese and Butter Factory Co. Holdings to consumers. Nikos cheeses now are ment relations, Sargento Foods. “We Sargento expanded its product port- Ltd., had entered into an agreement to rBST-free and certifi ed halal. think it’s going to have a lot of benefi ts folio this year as well, adding two new acquire the everyday cheese business In its fi scal 2014 annual report, the in the way of safety for the Sargento varieties to its Tastings line and intro- (EDC Business) of Lion-Dairy & Drinks company says that in fi scal 2014 there family, as well as for effi ciency.” ducing a new line of portion-controlled Pty. Ltd. based in Victoria, Australia. The were notable food safety initiatives This year, Sargento Foods is starting cheese, nut and fruit snacks. purchase of the company, pending at begun for the Cheese Division (USA) on additions to two other facilities — an Sargento launched its Tastings line press time, was priced at C$134.4 million including hosting seminars for domestic 80,000-square-foot expansion to its Kiel of specialty cheeses in early 2014, and (A$137.5 million), on a debt-free basis. and import specialty cheese suppliers. production facility, and another major at the beginning of 2015, it introduced The EDC Business’ operations include The company’s USA Sector and Canada expansion to its technical center in two new varieties — Chipotle Pepper cutting and wrapping, distribution, Sector worked together to implement Elkhart Lake, Wisconsin. Turn to KEY PLAYERS, page 60 a sales and marketing and intellectual a more effi cient process for qualifying property associated with a number of and approving suppliers of food safety brands. as well. Saputo operates on a fi scal year The company has won a number of that ends March 31, so its latest annual awards this past year including several report is not available at press time. medals at the International Cheese However, in last year’s annual report, Awards. the company says, “For many years, we At this spring’s U.S. Championship have considered Australia to be a prime Cheese Contest, Saputo Specialty platform for our strategic development.” Cheese making cheese for Henning’s The company also says in its annual Cheese placed second in the Flavored Serving Up report that acquisitions are fundamen- Hard Cheeses Open Class with Great tal to its growth strategy. Midwest Pizzano Cheddar. Fresh Ideas Since 1949 Meanwhile, the company sold its Blue cheese from Saputo won fi rst Experts in Dairy Markets Your Single Source for Bakery Division late last year to Canada place in the Rindless Blue-veined — Obtaining a Comprehensive Bread Co. Ltd., a subsidiary of Grupo s #OMPREHENSIVE5NDERSTANDINGOF made from cow’s milk class at the Ameri- Selection of Dairy Products Bimbo S.A.B. de C.V. The selling price can Cheese Society (ACS)competition -ARKET4RENDS 0RODUCT3OURCES of C$120 million on a debt-free basis last summer. Stella Parmesan and Great 0RICE&LUCTUATIONSAND6OLATILE s &LUID-ILK was received in cash at closing. Midwest Habanero Jack took seconds in 'OVERNMENT2EGULATIONS s "UTTER In last year’s annual report, Saputo their classes in the same competition. s &EDERAL/RDER0OOLING s #HEESE s 2AW-ILK5&2/ notes that patterns of dairy consump- The company’s Smoked Caciocavallo s &ORWARD#ONTRACT0RICING tion are shifting throughout the world, s #REAM placed third in its class at ACS. s )NGREDIENT#OST-ANAGEMENT but one important development for At the California State Fair, the s .ONFAT$RY-ILK s ,OGISTICS-ANAGEMENT the company will be increasing con- company won several medals including s 7HEY0OWDER sumption in emerging economies such four golds and a best of division award as Asia. Saputo continues to closely for its Creme Fraiche. monitor international trade agreements Other awards have included fi rst and continues to deal with U.S. pricing place in the World Dairy Expo contest’s pressures by fi nding and implementing WPC-34 and WPC-80 classes and third effi ciencies throughout its operations. in the whey class. In the United States, Saputo Spe- cialty Cheese continues to be active with new product introductions. The company recently introduced Joan of Arc Goat Cheese Medallions, an exten- sion to the brand’s line of traditional and T.C. Jacoby & Co. fl avored goat cheeses. The single-serve Sargento Foods Inc. 1716 Hidden Creek Court medallions are packaged as fi ve 1-ounce Plymouth, Wisconsin St. Louis, MO 63131 314/821-4456 individual portions in a retail pack. 1-800-877-9556 Last summer, the company launched Key executives: Louie Gentine, CEO; Fax: 314/821-3251 several new specialty cheese items. The George Hoff, exec. VP & CFO; Michael www.jacoby.com Contact Ted C. Jacoby III new Goat Cheese Trio under the Joan of Pellegrino, chief customer offi cer & pres., consumer products division Arc brand includes a collection of Tra- For more information please visit www.jacoby.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 60 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Award in 2014, continued to grow this spices including ginger, onion, garlic, past year. red bell pepper and citrus. Continued from page 59 “Ultra Thin slices is one of the big- “We’ve been very fortunate to have gest success stories Sargento has ever talented Master Cheesemakers as part Jack and Garlic and Herb Jack — to the had as far as consumer and retailer of our team that continue to explore dif- eight existing varieties. Each Tastings acceptance,” Gannon says. “Year-over- ferent fl avor profi les that complement cheese comes in a package just under year results show that the product is our base cheese,” says Sue Merckx, 4 ounces and generally retails for less continuing to thrive and grow.” marketing director, Sartori Co. “For than $3. Earlier this year, Sargento teamed us, the idea is to create balance among “It’s a cheese that’s perfectly paired up with the Food Network show fl avors, to allow each fl avor to contribute with every day,” Gannon says. “You can “Chopped,” providing a “Chopped at Sartori Co. equally.” have some any time you want and don’t Home Challenge” that gave consumers Plymouth, Wisconsin The company did some marketing have to invest in a large package. You a list of items to use in a recipe that to create buzz for the new cheese lead- can have several varieties and different they could submit for a chance to win Key executives: Jim Sartori, owner & ing up to its announcement, including pairings to enjoy with friends or family, $10,000 and an appearance on the Food CEO; Jeff Schwager, pres.; Chad Vincent, “teaser mailings” to a group of about 60 or enjoy on your own with a glass of Network. Sargento also participated chief marketing offi cer industry organizations, cheesemongers, wine or beer.” in a feature program where one of its Cheese plants: Sartori West Main bloggers and other infl uential people. In April, Sargento announced an- corporate chefs cooked with one of Food Plant, Plymouth, Wis. (Parmesan, The mailings included a key with a other new product, Balanced Breaks, Network’s personalities using Sargento Asiago, Fontina, Romano, MontAmoré); message, “Guess our new BellaVitano,” a line of snack packs that combine cheese on-air. Sartori Whey, Plymouth, Wis. (convert- which encouraged the recipients to natural cheese with roasted nuts and Also this year, Sargento Foods ing facility — Parmesan, Asiago, Fon- guess what the new fl avor would be dried fruits. The four varieties include: has embarked on a new advertising tina, Romano, MontAmoré, SarVecchio, using Twitter and Facebook. natural White Cheddar, sea-salted al- campaign centered around the mes- BellaVitano); Sartori Antigo Plant, After launching Citrus Ginger Bel- monds and dried cranberries; natural sage, “We’re real cheese people.” The Antigo, Wis. (SarVecchio, BellaVitano, laVitano at San Francisco’s Winter Sharp Cheddar, sea-salted cashews and integrated campaign includes new Fontina, Romano, Asiago, Parmesan) Fancy Food Show in January, Sartori cherry-infused cranberries; natural advertising for TV, print and online, and Percentage of sales from cheese: continued press, social media and give- Pepper Jack, honey-roasted peanuts Sargento’s website and social media more than 95% away promotions for the new cheese. and raisins; and natural Sharp White accounts also have been updated. Website: www.sartoricheese.com In March, Sartori Co. launched Cheddar, sea-salted cashews and The campaign focuses on the fact A look inside: In 2014, work began a “Certified Cut and Wrap Cheese golden raisin medley. The 1.5-ounce that there are many different cheeses on a $14 million expansion and renova- Program,” an online video guide for snack packs have a suggested retail available to people, some natural and tion project at Sartori Co.’s plants in in-store cutting and wrapping of arti- price of $3.69, and each snack pack some processed. This spring, Business Antigo and Plymouth, Wisconsin. The sanal cheese for cheesemongers and has 7 grams of protein and 200 or Insider identifi ed the “Sargento Slices company plans to update equipment, enthusiasts. fewer calories. Real Cheese People” commercial as improve team member ergonomics, This year, Sartori’s Master Cheese- “We pay attention to what consumers one of the top-performing TV advertise- and enhance safety and sustainability maker Mike Matucheski received his are saying as far as wanting convenient, ments so far in 2015, and the Sargento initiatives while expanding capacity second Master Cheesemaker certifi ca- portable snacks,” Gannon says, adding “Hundred Percent Cheese” commercial and capabilities to enable its ongoing tion, gaining specialization in Fontina that Balanced Breaks have been ac- received the highest score in the pack- growth. and Romano. In 2011, Matucheski was cepted extremely well by retailers and aged foods category. Sartori’s line of specialty cheeses awarded his original certifi cation as a so far seem to be doing very well with “We want people to know if it’s the continues to grow, as the company began Master in Parmesan and Asiago. He is consumers as well. Sargento brand, it’s natural cheese,” 2015 by announcing a new BellaVitano one of four Master Cheesemakers at Gannon notes that the success Gannon says. “We’re real cheese people, fl avor — Citrus Ginger. The new cheese, Sartori and has been making cheese of Sargento Ultra Thin slices, which loving real, natural cheese, and provid- which is available year-round in spe- at the company for more than 20 years. were launched in 2012 and given an ing to consumers different ways to enjoy cialty cheese shops across the United The Master Cheesemaker program is A.C. Neilsen Breakthrough Innovation real natural cheese.” States, is hand-rubbed with a blend of an advanced, three-year education program for experienced cheesemakers in Wisconsin. Matucheski was honored last sum- mer with the title of 2014 Grand Master Offering Engineering Cheese Maker for his Chai BellaVitano at the Wisconsin State Fair Cheese & Solutions and Exceptional Butter Contest, making him a four-time winner of this title. Technical Support Sartori Co. won several other awards at national and international At Evaporator Dryer Technologies we design competitions this past year. At the sanitary, efficient, processing systems for: 2014 World Cheese Awards in London last fall, Sartori’s Chai BellaVitano and • Whey • Milk Powders Espresso BellaVitano won gold medals; • Whey Permeate • Cheese Powders its Extra-Aged Goat, BellaVitano Gold, • Lactose • Flavors Black Pepper BellaVitano, Balsamic • WPC • Infant Formula BellaVitano and Merlot BellaVitano won silver medals; and its Pastorale Blend, Rosemary & Olive Oil Asiago and Cognac BellaVitano won bronze medals. At the International Cheese Awards held last summer in Nantwich, England, Sartori Co. won gold medals for Espresso BellaVitano, Pastorale Blend and Fam- ily Heirloom 35 month Parmesan; silver Evaporator Dryer Technologies, Inc. medals for Merlot BellaVitano and Lim- 1805 Ridgeway Street • Hammond, WI 54015 Tel. (715) 796-2313 • Fax. (715) 796-2378 ited Edition Cognac BellaVitano; and a Email: [email protected] • www.evapdryertech.com bronze medal for Balsamic BellaVitano. At the 2014 Global Cheese Awards For more information please visit www.evapdryertech.com Turn to KEY PLAYERS, page 61 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 61 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Dairy plants: Tempe, Ariz.; Fuller- locations are closing as a result of pineapple fruit-on-the-bottom Greek ton, Calif.; Carthage, Mo. (2); Clinton, the licensing deal to Schreiber, which yogurt produced at Schreiber’s Richland Continued from page 60 Mo. (2); Monett, Mo.; Mt. Vernon, will be producing and distributing the Center, Wisconsin, plant defended its Mo.; Shippensburg, Pa.; Stephenville, hard cheese products under the Heluva championship in the yogurt category, Texas; Logan, Utah; Smithfi eld, Utah; Good! name. while its orange cream blended Greek held in Frome, England, last September, Green Bay, Wis.; Richland Center, Wis. Andrew Tobisch, director of commu- yogurt placed third. Schreiber’s Sharp Sartori Co. won a silver and bronze (2); West Bend, Wis.; Austria; Brazil; nications for Schreiber Foods, says the White American cheese, produced in medal for its SarVecchio Parmesan and Bulgaria; Czech Republic; Germany location of where Heluva Good! cheese Green Bay, Wisconsin, also placed third a bronze medal for its Classic Asiago. (2); India; Mexico; Portugal; Slovakia; will be manufactured remains fl exible. in its class at the contest. State-side, last summer Sartori Co. Spain (3); Uruguay “We are looking for ways to deliver won fi rst place for its Pastorale Blend Estimated annual sales: $5 billion quality products and be effi cient as at the 2014 American Cheese Society Website: www.schreiberfoods.com possible,” he says. “It’s one of the contest, and Sartori’s BellaVitano Gold A look inside: Schreiber Foods Inc., advantages we bring as a company. We won a second-place award at the 2014 the world’s largest employee-owned have the ability to best meet the market World Dairy Expo. dairy company and a leading supplier demand.” At this year’s U.S. Championship of natural and process cheeses to the Schreiber Foods continues to per- Cheese Contest, Sartori Co. was awarded grocery and foodservice industries, form well on the contest circuit. gold medals for its Peppermint Bel- continues to expand and improve its At this spring’s U.S. Championship laVitano, Pastorale Blend and shredded operations. Cheese Contest, Schreiber’s 3-Percent Swiss Valley Farms SarVecchio Parmesan. The company also Schreiber Foods this past year com- Greek Plain Yogurt, made in Richland Cooperative received a silver medal for its Balsamic pleted its two-year construction of a new Center, Wisconsin, placed second in Davenport, Iowa BellaVitano and a bronze medal for its Global Technology Center and Home its class, and its Orange Cream Greek Raspberry BellaVitano. Offi ce built in the heart of downtown Yogurt, also produced in Richland Cen- Key executives: Donald Boelens, Merckx says the awards Sartori Co. has Green Bay, Wisconsin. The new fi ve- ter, also earned a second-place award. CEO; Brad Junker, CFO; Thomas Stontz, earned help to validate the hard work the story headquarters combines modern For the second year in a row, the VP, administration; Don Desjarlais, company puts into its cheeses every day. offi ce amenities with state-of-the-art Swiss cheese produced at Schreiber’s VP/general mgr., natural cheese; “We have a farm-to-fork philosophy in facilities for food product development Smithfi eld, Utah, plant took fi rst place Jeff Saforek, VP/general mgr., dairy which we work with local, patron farms,” and testing. in the Idaho Milk Processors Association ingredients and export; Jeff Jirik, VP, Merckx says. “These farms are located Schreiber also launched an updated annual cheese contest in the Swiss class. product development; Jay Allison, VP, within a 50-mile radius of the Sartori corporate brand and logo to align with At last fall’s World Dairy Expo business development; Chris Hoeger, plant. The milk is the fi nest, freshest its vision of being a modern, global Championship Dairy Product Contest, quality, farmer-certifi ed rbST-free milk. Turn to KEY PLAYERS, page 62 a organization. We know we can’t make great cheese In 2014, Schreiber took ownership without great milk; it’s the key to our of four European plants in Sofi a, Bul- award-winning cheese.” garia; Benesov, Czech Republic; Cas- Sartori Co. continues its partner- tello Branco, Portugal; and Santa Cruz, ships with local sports teams to support Tenerife, Spain. In early 2015, the com- charitable organizations. The 2014 season pany acquired three more production was Sartori’s fourth year partnering with facilities in Noblejas, Spain; Talavera de COME TO THE Green Bay Packers kicker Mason Crosby la Reina, Spain; and Zvolen, Slovakia, and Packers Radio Network to support the to help support Schreiber’s new fresh Wisconsin Make-A-Wish Foundation. For dairy (yogurt, fresh cheese and dairy every fi eld goal Crosby made during the desserts) business with supermarket football season, Sartori donated $1,000- EXPERTS WHEN chains in Spain. $1,500 to the charity. In March, Sartori In late 2014, Schreiber broke ground announced that its contribution based on a new modern plant in León, Mexico, on this season’s results totaled $43,500. to expand its product line, adding Last November, Sartori announced a natural cheese to process and cream YOU’RE TALKING partnership with the Milwaukee Admirals cheese. With planned operations be- hockey organization to help support the ginning early in 2016, the new plant is Midwest Athletes Against Childhood being built with sustainability in mind, Cancer (MACC) Fund. For each Admirals’ incorporating waste water treatment, power play Sartori made a charitable do- SEPARATORS solar panels and the potential to harness nation to the organization, which totaled wind energy, the company says. $2,930 at the end of the season. Stateside, Schreiber continues its “One of our core values is commit- Over 75 Years natural cheese expansion at its Fair- ment,” says Sartori CEO and owner Jim view plant in Carthage, Missouri, that of Combined Skill, Sartori. “We focus on giving back, and one will add multiple lines. In addition, Honesty, Grass-roots way we achieve this is through partner- Schreiber’s Shippensburg, Pennsyl- ships with the MACC Fund, Make-A-Wish Experience vania, plant began producing a line Wisconsin and local food pantries among of dairy desserts offered in Cherry, s3EPARATORS other charities.” Blueberry, Strawberry, Caramel and s#LARIlERS Lemon Cheesecake fl avors. Drinkable s#ENTRIFUGES yogurts (smoothies and yogurt tubes) s3URPLUS7ESTFALIA!LFA,AVAL0ARTS are now being produced at its Logan, s)NSTALLATION3TART5P Utah, plant, as well. sh5NBEATABLE v#OMPETITIVE0RICING This spring, HP Hood LLC an- s4ROUBLE3HOOTING nounced the decision to license its He- Schreiber Foods Inc. luva Good! cheese business to Schreiber Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468 Green Bay, Wisconsin Foods Inc. The Heluva Good! Sodus, New York, cheese manufacturing plant and GREAT LAKES SEPARATORS, INC. Key executives: Mike Haddad, pres. retail store both will close June 26, with %ª#OUNTYª2OADª*ªªsªª+EWAUNEE ª7)ªªªsªª&AXª ª  & CEO; Larry Ferguson, chairman of warehouse delivery operations ending %MAILªDRLAMBERT DIALEZNET the board; Rob Byrne, dir., industry & July 31. regulatory affairs According to HP Hood, the two For more information please email [email protected] © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 62 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Percentage of sales from cheese: new cheese types that our customers (Cheddar varieties including medium, 40.5% are demanding,” he says. sharp, Special Reserve Extra Sharp, Continued from page 61 Market segments for cheese: 12% Once completed, the expansion is Vintage White Medium, Vintage White retail; 3% foodservice; 85% ingredients expected to double natural cheese pro- Extra Sharp, smoked, reduced-fat, ko- VP/general mgr., milk procurement & Pounds of products exported: 14% duction capacity and give the company sher; ice cream; whey); Columbia River member relations Website: www.swissvalley.com, www. the fl exibility to produce new cheese Processing Inc., Boardman, Ore. (me- Cheese plants: Luana, Iowa (Swiss, cavesoffaribault.com, www.roches- varieties and sizes, such as Maasdam, dium Cheddar, sharp Cheddar, Monterey Gouda, cream cheese, Neufchatel, tercheese.com, www.cheesecave.com Havarti and Muenster. This also will Jack, Colby, Colby Jack, Pepper Jack, whey powder); Mindoro, Wis. (Blue, A look inside: In November, Swiss increase production of cream cheese concentrated whey, WPC-34, WPC-80, Gorgonzola); Rochester Cheese, a Valley Farms announced a $20.6 million and whey. lactose, whey cream) wholly-owned subsidiary, Spring Valley, expansion of its cheese manufacturing Boelens is excited for the new op- Estimated annual cheese produced: Minn. (contingency production site, facility based in Luana, Iowa. The ex- portunities this investment will bring. 199.9 million lbs. cheese analogs); Rochester Cheese, pansion centers around improvement “This expansion will be a great Estimated annual cheese marketed: a wholly-owned subsidiary, Rochester, of cheese manufacturing operating benefi t to our customers, our members 205.18 million lbs. Minn. (cold ground blend cheese, equipment, including a replacement of and to the Clayton County community,” Estimated 2014 sales: $759.6 million pasteurized process cheese, enzyme- current press vats with a molding system Boelens says. “It will give us the fl ex- Projected 2015 sales: $726.2 million modifi ed cheese, warehouse); Caves solution, installation of additional sys- ibility we need to meet ever-changing Percentage of sales from cheese: 78% of Faribault, a wholly-owned subsidiary tem automation, updated press tunnels market demands and the operational Market segments for cheese: 71% (retail branded entity), Faribault, Minn. and new buffer tanks. The project also upgrades needed to continue to be a retail; 1% foodservice; 28% ingredients (Blue, Gorgonzola; aging of Cheddar & includes a 23,000-square-foot expansion viable business.” Percentage of products exported: 4% Gouda); Shullsburg, Wis. (no-salt-added allowing room for this new equipment Also in 2014, Swiss Valley introduced Website: www.tillamook.com Swiss, Baby Swiss, other varieties) and additional warehousing space. new cream cheese pouch packaging. A look inside: Tillamook Coun- Cheese and ingredient-related joint Increased demand for Swiss, Baby The company says the new packaging ty Creamery Association’s new venture: White Hill Cheese Co. LLC — Swiss, Gouda, Neufchatel, cream cheese reduces lead time, increases product 65,000-square-foot whey and lactose JV with Emmi-Roth USA and sweet whey, as well as new variet- safety standards and allows for a better processing facility at its cheesemaking Estimated annual cheese produced: ies of cheeses, spurred the decision shelf life. The packaging is brandable, plant in Boardman, Oregon, became 76.9 million lbs. to move forward with the expansion, stackable and has adjustable lengths. fully operational with the commence- Estimated annual cheese marketed: according to Don Boelens, CEO, Swiss In addition, Swiss Valley now offers ment of lactose production early last 73.5 million lbs. Valley Farms. cheese analogs through Rochester year. Both WPC-80 and lactose powder Estimated 2014 sales: $440 million “Our goal is to increase capacity at Cheese. are now dried and sold in domestic and Projected 2015 sales: $347 million this facility, drive effi ciency and explore In 2014, Swiss Valley received a blue export food-ingredient markets. ribbon for its Gouda and its Jeff’s Select Tori Harms, Tillamook corporate Gouda at the Illinois State Fair. For its communications manager, notes that St. Pete’s Select Blue Cheese, Swiss while the cooperative’s primary busi- Make a good Valley was awarded third place at the ness remains its branded Tillamook American Cheese Society’s contest and cheese and other Tillamook dairy prod- received a blue ribbon at the Illinois ucts, this new facility helps Tillamook impression. State Fair. The company’s cream cheese maximize the value it derives from every First was awarded the grand champion at the pound of milk it processes. Illinois State Fair and second place at In February 2015, Tillamook under- the World Dairy Expo. went a historic plant-wide shutdown Also in 2014, Swiss Valley’s Neufcha- of its Tillamook, Oregon, facility to tel won the blue ribbon at the Illinois upgrade, replace and extend the life State Fair. Its Swiss Maasdam won grand of several pieces of key equipment and champion at the Illinois State Fair, and systems, says Patrick Criteser, president its Swiss Smoked Maasdam won fi rst and CEO, Tillamook. place at the National Milk Producers Criteser notes this was a multi-mil- Federation Cheese Contest. Swiss Val- lion dollar reinvestment in Tillamook’s ley’s Baby Swiss also won fi rst place at more than 65-year-old facility. The Then leave a the NMPF contest. project included replacing the salter This year, Swiss Valley took home conveyor and the entire cheese factory three awards at the U.S. Championship control system. Additional projects oone. Cheese Contest: fi rst place for its cream occurred in cheesemaking, packaging, Lasting cheese, second place for its AmaGorg whey drying and at the wastewater Gorgonzola and third place for its St. treatment plant. Pete’s Select Blue Cheese. “This work was a strategic reinvest- ment in the operations at Tillamook,” he says. This spring, Tillamook launched a new, integrated brand campaign that promotes Tillamook as a fi ve-category dairy brand committed to doing things Tillamook County right, says John Russell, senior director Creamery Association of marketing, Tillamook. Make it with Swiss Valley Farms Cream Cheese. Tillamook, Oregon Russell says the campaign uses provocative imagery and language to From appetizers to desserts, our award-winning compel consumers to learn more about cream cheese is perfect for a wide range of baking Key executives: Patrick Criteser, the dairy foods they are eating. Using applications. Made with no artificial colors, flavors pres. & CEO; Mark Wustenberg, VP, qual- or preservatives, its creamy texture and rich flavor ity & producer relations; Linda Pearce, cohesive messaging across all marketing make for a delicious beginning and end to any CFO; Steve Patience, VP, ingredients; channels, Tillamook intends to share meal. Available in our new pouch sizes (2/15lb, David Booth, VP, sales; Tara Parry, VP, its key messaging with consumers in 1/25lb, 2/25lb, 10/3lb). swissvalley.com human resources; Joe Rocha, chairman its target market to drive more sales of the board of its products, he adds. Cheese plants: Tillamook County Members of the online “Tillamook For more information please visit www.swissvalley.com Creamery Association, Tillamook, Ore. Turn to KEY PLAYERS, page 63 a © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 63 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS cone cookies and ingredients including Tillamook’s Stirred Curd Marbled Market segments for cheese: 5% Oregon strawberries and hazelnuts, real Curd Colby Monterey Jack and Stirred retail; 50% foodservice; 45% ingredients Continued from page 62 Madagascar vanilla beans, chocolate Curd Red and Green Jalapeno Pepper Percentage of products exported: 2% chip morsels and farm-fresh milk. Til- Jack also received third-place fi nishes Website: www.winonafoods.com Co-Op” will have access to exclusive lamookies are available in Chocolate in their respective classes at the contest. A look inside: May 2015 marked content including membership meet- Hazelnut Gelato, Oregon Strawberry, At last fall’s National Milk Produc- the first year of full production at Wi- ings, product idea submissions, voting Mint Chocolate Chip and Vanilla Bean ers Federation Championship Cheese nona Foods’ new facility in Kaukauna, platforms, invitations to exclusive food varieties. Contest, Tillamook received fi rst-place Wisconsin. The facility includes a events and the ability to take a more ac- Tillamook also added two new fl avors awards for its Medium Cheddar, Sharp full-functioning commercial kitchen, tive role in understanding and infl uenc- to its Tillabars line earlier this year: Cheddar and Co-Jack. Its Medium as well as technology and equipment ing dairy products, the cooperative says. Dark Chocolate Raspberry Truffl e and Cheddar also was named overall Best to help develop performance-oriented In June 2014, Tillamook hosted its Coconut Punch. Cheddar at the competition. products for its customers and to fi rst-ever “Farmers’ Market” event in its Expanding its existing ice cream At the 2014 American Cheese Society support the company’s current manu- key market of San Francisco. The Farm- line, the company added three new Judging and Competition, Tillamook facturing facilities. ers’ Market allowed visitors to sample fl avors earlier this year — Cinnamon received fi rst-place awards for its Pep- “One of our biggest focuses is Tillamook’s award-wining cheese, ice Horchata, Salted Butterscotch and per Jack and Unsalted Sweet Cream in new product development: more cream, sour cream and new Farmstyle Malted Moo Shake. Butter, and third-place awards for its unique flavor profiles for different Greek Yogurt, as well as freshly-made Following the success of Tillamook 2 Sharp Cheddar and Natural Sour Cream. products, and certain performance grilled cheese sandwiches made from percent Farmstyle Greek Yogurt earlier cheeses where melt and stretches are its butter and cheese. this year, the company expanded its yo- critical at certain temperatures,” says In summer 2014, Tillamook de- gurt line to include 0 percent Farmstyle Dave Meyer, vice president, Winona veloped an integrated campaign that Greek Yogurt, available in California Foods Inc. helped build distribution of Tillamook Nectarine, Key Lime, Oregon Black Meyer adds that Winona Foods ice cream in California. The campaign Cherry, Oregon Marionberry, Pacifi c strives to be ahead of trends, focusing included print and television ads, Northwest Honey and Plain varieties. on what consumers are looking for and billboards, an ice cream tour provid- Tillamook added 5-ounce sizes of its bringing ideas to the chefs they work ing samples of Tillamook Ice Cream at Tillamook Dessert Yogurts in four fl avors with at the company’s culinary center. stores and local events, in-store signage — Honey Cinnamon Crème Brulee, Winona Foods was recognized ear- and coupons to incentivize purchase, Oregon Strawberry Shortcake, Salted Winona Foods Inc. lier this year for its innovation with a and online engagement around the Caramel and Marionberry Cobbler. Green Bay, Wisconsin Culinary Excellence award from one high-quality ingredients that go into In an effort to continually ensure of its customers, US Foods. Tillamook’s ice cream, Russell says. Tillamook products meet the needs of Key executives: Terry Steinmann, “We have developed menu concepts In 2014 Tillamook also developed its consumers, Tillamook updated its pres.; David Meyer, VP; Carl Buchinger, and applications with our cheeses its fi rst signifi cant shopper marketing Premium Sour Cream and Lowfat Sour CFO that blew our customer’s expectations program, Russell says. Shopper mar- Creams to new, all-natural formulas Cheese plants: Green Bay, Wis. out of the water,” says Kaitlin Kane, keting targets a consumer during the this spring. (shelf-stable process cheese; process marketing specialist, Winona Foods. shopping process, when they intend to Tillamook’s products received cheese sauces in cups, pouches & “This award supports the fact that our make a purchase. widespread industry recognition over squeeze bottles; process cheese spreads team at Winona Foods will go out of “Using programs like coupons to the past year. portion control to bulk; natural cheese their way to support our products and incentivize purchase and in-store sig- At this spring’s U.S. Championship bulk, slices, shreds, cuts, cubes; cold customers’ needs.” nage to increase awareness of Tillamook Cheese Contest, Tillamook’s Stirred pack; Winona Pure Oil line); Kaukauna, In addition to the new culinary products, we are able to increase our Curd Marbled Colby Monterey Jack Wis. (shredding, cubing processed & center, the Kaukauna facility also sales in key markets,” he says. “Our received a best in class as did its Stirred natural cheeses) has increased Winona Foods’ ability 2014 shopper marketing plan focused Curd Red and Green Jalapeno Pepper Estimated annual cheese produced: to add value to its line of shredded on a few products and tested tactics Jack. 200 million lbs. Turn to KEY PLAYERS, page 64 a to help us understand what worked best for our brand. We’re applying our learnings to our 2015 shopper marketing program, cementing our relationships Cotija, with our retail partners and encouraging more consumers to purchase Tillamook ¡Ay, Caramba! products.” Tillamook added several new prod- ucts to its line up this past year. Joe Prewett, director of product management and innovation for Til- lamook, notes the company increased its snack portfolio with the launch of Cheese Sticks, available in 0.75-ounce sticks of Medium Cheddar and Colby Jack, and a revamped line of Tillamoos, 0.75-ounce wafers available in Medium Cheddar, Sharp White Cheddar, Hot Ha- banero, Colby Jack and Smoked Black Pepper White Cheddar. Tillamook also added Really Thin This hard, crumbly Mexican cheese is the perfect topper to any Hispanic dish. With its wonderful sharp bite, it’ll have your customers saying, “¡Ay Carumbles!” Slices to its product line up earlier this year. The slices deliver all the fl avor but about half the calories of Tillamook’s Alejandro Deli Sliced cheese, Prewett notes. Cheese Crafters Discover the Winona Foods’ family of brands, natural, specialty, Italian, and Arpin Following the success of its Tillabars processed cheese varieties, plus our foodservice, industrial ingredients, retail, Della Terra Delicatezza launched in January 2014, Tillamook and co-packing portfolio, visit www.WinonaFoods.com Winona Reserve early in 2015 introduced Tillamook- Winona Pure ies, ice cream sandwiches made with crispy, dark chocolate-coated waffl e For more information please visit www.winonafoods.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 64 CHEESE MARKET NEWS® — June 5, 2015 2015 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS and Italian Blend. The two 1.5-pound products and concepts,” Bailey says. “We bags bound together are ideal for club have a lot of products in development Continued from page 63 stores and large retail outlets, Kane we can’t bring forward because of the says. She adds that Winona Foods has space. For us to continue to be Yancey’s cheese items. It now offers diced and several new items in the works for the Fancy we need more room. We have to additional processed cheese varieties coming year. continue to innovate with new products targeted at ready-to-eat meals and For sales and marketing efforts, Yancey’s Fancy Inc. and fl avors — that’s how we got where functional food products. Also at its Winona Foods has focused on and Corfu, New York we are. Keeping our and our customers Green Bay, Wisconsin, facility the will continue to target its portion imaginations going is half the fun.” company recently finished installing control items, cheese sauces and Key executives: Wayne Henry, pres. This year’s major focus is getting the a high-speed cup line which doubles red and white sauces from its Green & CEO; Mike Wimble, exec. VP, sales & new plant up and running. The current its cup capacity. Bay plant. It also has been promoting marketing; Brian Bailey, VP, operations expansion will be the company’s seventh Winona Foods President Terry its growing line of Winona Pure Oils Cheese plant: Corfu, N.Y. (Cheddar, in 10 years. Steinmann says this brings much- cooking sprays via social media and Chastinet, Gouda, process Cheddars, “We want to continue to service our needed capacity to all of the lines in in-store marketing programs. The Cheddar shreds, Cheddar curds, sliced customers the way they expect from Green Bay, and the company is looking company developed a new Winona process Cheddars, artisan samplers) us,” Wimble says. “We’ve had such great at possible warehouse expansion at Foods website that is more user- Estimated annual cheese produced: growth in the last 20 years. The new this facility in 2016. Both the Green friendly and interactive, highlighting 12 million lbs. plant will make manufacturing easier Bay and Kaukauna plants are now core competencies, building a social Estimated annual cheese marketed: on everyone.” certified GFSI Level 3 for food safety media presence, sharing recipes 12 million lbs. This past year, Yancey’s Fancy and quality. developed by its culinary team and Estimated 2014 sales: $40 million introduced four new cheese fl avors: “We’re growing,” Steinmann says. keeping visitors up-to-date on “what’s Projected 2015 sales: $44 million Extra-Sharp Bacon Cheddar, Grilled “We’ve added staff and will continue new with Winona.” Percentage of sales from cheese: 100% Bacon Cheeseburger, Naturally Smoked to in sales, marketing and support.” In one of its latest marketing Market segments for cheese: 80% Extra-Sharp Cheddar and Naturally This past year, Winona Foods in- campaigns, Winona Foods installed retail; 10% foodservice; 10% ingredients Smoked Jalapeño Cayenne. troduced new specialty cheeses under a life-size fiberglass cow with the Percentage of products exported: 15% Wimble says Yancey’s Fancy also has its Winona Reserve brand, including a message of “Take Your Cheese Pro- Website: www.yanceysfancy.com grown internationally in the past year double cream Brie wheel and loaf. It grams to New Heights” in the Green A look inside: Yancey’s Fancy with exports to Canada, Taiwan, China, also introduced new stand-up pouch Bay airport. This campaign focuses hopes to begin operation of its new Spain and Puerto Rico. “della terra” brand Italian cheese on capabilities the company has to 125,000-square-foot manufacturing “We are a brand company,” Wimble saddlebag items that include Fancy offer the multi-unit, foodservice and facility by July 1 in Pembroke, New says. “We want to stay branded where Shredded Parmesan, Shaved Asiago industrial industries. York. After, the company will revamp we can and continue to grow that way.” its current manufacturing plant, also Yancey’s Fancy has sponsored activi- in Pembroke. Yancey’s Fancy also ties ranging from wine tastings to sport- continues to run its distribution center ing events across the United States. and aging facility in Batavia, New York. “We do well with that,” Wimble says. In exchange for tax incentives, “We are a guerilla marketing, hands-on Yancey’s Fancy pledged it will create company. We have been since day one.” 50 jobs within four years, but Mike At the 2014 New York State Fair, Wimble, executive vice president, sales Yancey’s received the Grand Champion and marketing, expects more. award for its Gouda cheese, Gold award “We are continuing to create new for its Grilled Bacon Cheeseburger ideas and become more involved in the cheese and Award of Excellence for its cheese world,” Wimble says. “For us to Bergenost. continue to grow, we need more room.” Wimble wants customers to remem- The expansion to the company’s ber Yancey’s Fancy is a manufacturer original plant includes a reverse osmosis of Natural Processed Cheddar and 100 system, which will allow Yancey’s Fancy percent Smoked Gouda. to fi lter whey out of its dairy waste, after “Our processed Cheddar is Ched- which the whey can be sold. dar; it’s natural. It’s not blended,” Brian Bailey, vice president, operations, Wimble says. “It’s good people know Yancey’s Fancy, says the additions will al- we make a processed natural cheese. low the company to continue to innovate. We don’t want customers comparing “We haven’t scratched the surface of us to processors. It’s an important note all the things we’d like to do with new people need to know as we grow.” CMN

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

2015 Key Players is an exclusive editorial reprint of Cheese Market News, a weekly newspaper published by Quarne Publishing LLC. All rights reserved; no part of Key Players may be reproduced, stored in a retrieval system or transmitted in any form or by any means, mechanical, photocopying, electronic recording or otherwise, without the prior written permission of Quarne Publishing LLC. Cheese Market News does not endorse the products of any advertiser or assume liability for errors or omissions. © Copyright 2015 by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562; Phone: (608) 831-6002; Fax: (608) 288-9093; email: [email protected]; website: www.cheesemarketnews.com For more information please visit www.yanceysfancy.com © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 65 NEWS/BUSINESS

National Association of Convenience Stores reports historic year of in-store sales in 2014 CHICAGO — The National Association of fuel were sold in 2014 than 2013, other retail channels including drug • Beer: 7.3 percent of Convenience Stores (NACS) recently total industry fuel sales decreased by stores (41,799 stores), supermarket/ • Other: 11.4 percent reported the U.S. convenience store in- 1.8 percent, due to gasoline prices that supercenter (41,529 stores) and dollar Foodservice accounted for 33.5 per- dustry had record in-store sales of $214.9 were 4 percent lower in 2014 than the stores (26,572 stores). cent of gross profi t dollars, a 4.4-percent billion in 2014, higher than overall previous year. NACS says in-store sales growth in increase vs. 2013. Tobacco products ac- industry sales in 1998. Overall industry Even though fuel sales decreased, 2014 was driven by sales gains in foodser- counted for 17.3 percent of gross margin sales for 2014 reached $697.5 billion. NACS says the link between fuels and vice and merchandise, with the highest dollars. Packaged beverages accounted According to NACS, the industry’s convenience retailing continues. Over- growth in commissary (e.g., packaged for 18.5 percent of gross profi t dollars, in-store sales represent an increase of all, 83.5 percent of convenience stores sandwiches, deli salads) up 9.8 percent, according to NACS. 4.6 percent over 2013, which was itself (127,588 total) sell motor fuels, a 0.7 salty snacks (up 8.5 percent) and pack- The industry’s 2014 data is based a record year. Although more gallons percent increase (930 stores) over 2013, aged beverages (up 6.5 percent). on the NACS State of the Industry according to the 2015 NACS/Nielsen 2014 break down of in-store sales: survey. NACS says complete data and Eurofi ns acquires Convenience Industry Store Count. • Tobacco: 35.9 percent analysis will be released in June in its Convenience stores also account for • Foodservice: 19.4 percent State of the Industry Report of 2014 QC Laboratories 33.9 percent of all retail outlets in the • Packaged beverages: 15.4 percent Data. For more information, visit www. United States, according to Nielsen, • Center of the store (candy and nacsonline.com/News/Daily/Pages/ LANCASTER, Pa. — Eurofi ns Scien- which is higher than the U.S. total of alternative snacks): 10.6 percent ND0416151.aspx#.VT_VZUuppZg. CMN tifi c has announced the acquisition of QC Laboratories (QCL), a full-service environment and food analytical test- ing provider, as well as a dairy testing reference laboratory. According to Eurofi ns, QCL gener- ates annual revenues of $20 million between its two laboratories in Penn- sylvania and offers a broad range of ana- lytical services to support commercial clients and government agencies. “QCL’s competencies and geographi- cal focus are a good fi t to Eurofi ns’ food and environment testing foot- print in the United States,” says Dr. Gilles Martin, CEO, Eurofi ns. “This acquisition is a further demonstra- tion of Eurofi ns’ commitment to build the best and widest-reaching ana- lytical testing network in the market.” Eurofi ns, headquartered in Luxem- bourg, says QCL’s food testing services include microbiology and chemistry testing with a reputation in the local market for dairy testing. In environ- mental testing, QCL’s analytical com- WAG is your custom sourcing specialist for procuring petencies include testing services for 4XDOLW\&KHGGDU&KHHVHWRPHHW\RXUVSHFLÀFQHHGV compliance with U.S. Environmental Our 15 years in business and our 134 Years of combined Protection Agency programs. CMN experience in the cheese industry guarantees hands-on H[SHULHQFHWRJHWWKHMREGRQHULJKWWKHÀUVWWLPH:HSXW International Dairy RXUFXVWRPHUVÀUVWVRWKDW\RXUQHHGVDUHPHWRQWLPH Show brings back DQGEHORZEXGJHW collegiate contest We Are Your Cheese House For Bringing Consistent and Repeated Sales! WASHINGTON — The Collegiate Dairy Products Evaluation Contest will hold Aging Cheddar Programs: its 94th competition at the International 40# White & Colored; 640# Colored Dairy Show Sept. 15-18 in Chicago. • Flavor & Functionality Profiling – Mild, Medium, Sharp, According to the International Dairy X-Sharp & Beyond Foods Association (IDFA), the contest • Monitored Set Aside Programs – 40# & 640# Cheddar will showcase evaluation skills of dairy Cheddar Spot Sales: Fresh to 11 Years Old science students and product judging • Grading – FIVE Licensed Wisconsin Cheese Graders; teams and present the opportunity for 2nd & 3rd Generations connection with industry participants. • LTL & Full Truck Load Capabilities “The Collegiate Dairy Products • Warehousing & Financing Available Evaluation Contest is an honored tradi- Throughout Wisconsin tion in the dairy industry, and we are delighted to have this contest return to the International Dairy Show,” says Robin Cornelison, trade show director, IDFA. “Holding the contest with the show offers the blending of the most knowledgeable college students with 3051 Progress Way, Suite 206 • Kaukauna, WI 54130 • PH: 920.759.1534 • Fax: 920.759.1529 real industry challenges, making for an Ken Neumeier, [email protected] • Kate Neumeier Clarke, [email protected] excellent learning experience.” Visit us on the web at www.wagcheese.com. For more information, visit www. dairyproductscontest.org. CMN For more information please visit www.wagcheese.com © 2015 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]) 66 CHEESE MARKET NEWS® — June 5, 2015 NEWS/BUSINESS

FAO report forecasts world milk production, dairy product trade will increase in 2015

ROME, Italy — World milk produc- erally favorable weather conditions. Ecuador, Paraguay and Uruguay. ond half of the 2015 dairy marketing tion is forecast to grow by 2 percent in However, some areas of southern Africa In Argentina, in addition to the year (June-May) was curtailed by dry to 2015, a rate similar to previous years, suffered from fl ooding at the start of adverse weather seen so far this year, drought conditions in many areas from to reach 805 million metric tons, ac- the year, followed more recently by dry the sector is constrained by falling January to March, the report notes. cording to the latest forecasts in a bi- conditions, which may affect pasture domestic demand and government- In addition, falling world prices annual “Food Outlook” report recently condition and feed availability. imposed limitations on exports, and have led to a substantial revision in published by the United Nation’s Food Expansion is foreseen for Algeria, production is expected to register a payments to producers, which may and Agriculture Organization (FAO). South Africa and Tanzania, while decline of almost 5 percent, to 11.1 be down by as much as 40 percent While Asia is expected to account unusually dry weather in Kenya may million metric tons, the report says. compared to last year, the report says. for most of the milk production in- negatively affect pastures as well as In Central America, milk production This situation has acted as a strong crease in 2015, production is projected fodder and feed supplies, the report in Mexico, the largest producer in the disincentive for farmers to seek to to rise in all regions, FAO adds. notes. Furthermore, outbreaks of subregion, should recover after two maximize production via feeding Output in India, the world’s largest foot-and-mouth disease in east-central years of constrained output caused supplements. milk-producing country, is expected to Africa including Kenya, Uganda and by prolonged dry weather. Production New Zealand’s current year produc- expand by 4.3 percent, or 6.1 million Rwanda continue to negatively affect in Costa Rica is expected to show a tion is anticipated to close at a level metric tons, to 147.8 million metric yields. moderate increase. similar to the previous one, near 20.7 tons, the report says. Expansion in Rising incomes and strong regional In North America, output in the million metric tons, the report says. In herd size and improved productivity and international demand have pro- United States is forecast to register a Australia, generally favorable weather are important factors underpinning moted growth in dairy production in second year of strong growth and rise conditions and falling feed costs are production growth in the country, the several countries in Latin America by 2.9 percent to 96.3 million metric anticipated to result in a 2-percent report notes. and the Caribbean, the report notes. tons, the report says. Production in rise in output for the current July-June Increased output also is antici- Countries of the southern cone expe- Canada is set to remain at 8.5 million dairy year. pated in China, Pakistan and Turkey, rienced dry conditions at the start of metric tons, within the limits set by Meanwhile, the report forecasts spurred by steady growth in consumer the year, followed by fl ooding in Febru- its milk quota system. trade in dairy products in 2015 is demand, the report adds. Meanwhile, ary/March, raising concerns about the In Europe, EU milk production is expected to grow by 2.7 percent to 74 in the Republic of Korea, production condition of pastures for the rest of projected to grow by 1.2 percent to million metric tons of milk equivalent, is expected to remain subdued as a the year. For the present, subregional 162.4 million metric tons, stimulated linked to a favorable milk production result of limited profi tability. In Africa, milk production is projected to rise 1.4 by reduced feed costs, a favorable start outlook in most of the major exporting a moderate increase in milk production percent to 72 million metric tons. Gains to the current season and the aboli- countries, the report notes. is foreseen for 2015, assisted by gen- are forecast for Brazil, Chile, Colombia, tion of the EU’s milk quota system, Asia is expected to remain the main the report notes. With the ending of center for rising international demand, the quota system, several EU member- although growth may be slower than states — particularly Ireland, the in recent years. Increased purchases Netherlands and Germany — are are forecast for China, Saudi Arabia, expected to maximize their produc- Malaysia, the United Arab Emirates, tion, while others with less favorable Vietnam, the Philippines, Thailand and production conditions may register a Oman. Elsewhere in Asia, Singapore, decline. This diverging trend within Japan, and the Republic of Korea will the EU has meant that 2014’s excep- remain important markets, but the tional rise in dairy cow numbers has level of their imports is not expected not been repeated and the herd size to change markedly and, in some is stable, the report adds. cases, could decrease, the report notes. Milk production in the Russian Fed- Reduced international prices should eration is anticipated to move sharply stimulate imports in Africa as a whole. lower in 2015, as poor profi tability For exports, the two principal sup- has caused a contraction in the dairy pliers, New Zealand and the European herd, particularly in the small-farm Union (EU), are anticipated to see an sector, the report notes. In neighboring increase in sales, while the United Belarus, production is on an upward States may maintain shipments at a trend, assisted by increased sales to similar level to last year, the report says. the Russian Federation. To view the report, visit http:// In Oceania, a strong start to New www.fao.org/giews/English/fo/ Zealand’s milk production in the sec- index.htm. CMN Funding from NFL Foundation helps Fuel Up to Play 60, NFL FLAG program expand

ROSEMONT, Ill. — The NFL Founda- In addition, the company says the tion has announced it is committing funding will impact 1,800 elementary more than $1 million to expand the NFL and middle schools nationwide. FLAG Football program done in partner- “The partnership with the NFL is ship with Fuel Up to Play 60, which was based on our mutual goal of helping founded by the National Dairy Council children lead a healthier life through and NFL, in collaboration with USDA. improved nutrition, which includes ac- According to Dairy Management Inc. cess to dairy foods and more physical (DMI), the funding will make it possible activity,” says Paul Rovey, chairman, to reach 1 million more students in 10 DMI. cities across the country beginning next DMI says results from the program’s school year. fi rst year of NFL FLAG show 98 percent “NFL FLAG provides children of all of teachers reported using the kits in a ages the opportunity to be active and physical education class for more than learn the basics of football in a fun one semester and 47 percent are using For more information please visit www.cheesesociety.org environment,” DMI says. them during after-school activities. CMN © 2015 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) June 5, 2015 — CHEESE MARKET NEWS® 67 NEWS/BUSINESS

U.S. dairy industry leads in new product launches containing permeate, USDEC reports ARLINGTON, Va. — The U.S. Dairy “U.S. suppliers have invested re- percent from 2010 to 2014, increasing increased 80 percent from 2009 to 2014 Export Council (USDEC) says perme- search and development efforts re- from 11 percent annual growth from and is projected to continue to increase ate, also called dairy products solids, a vealing the sensory, functional and 2005 to 2009. in tandem with expansion in the pro- high-lactose dairy ingredient produced nutritional benefi ts of whey and milk By country, USDEC says the United duction of high-protein whey and milk through the removal of protein and permeates as cost-saving, flavor- States leads product launches with a 15 protein ingredients. other solids from milk or whey via physi- enhancing ingredients,” says Vikki percent share of total new introductions “U.S. permeate production has cal separation techniques, is taking off Nicholson, senior vice president, global between 2005 and 2014. Western Europe signifi cant continued upside growth on a global scale. marketing, USDEC. leads by region with a 40 percent share potential, enabling a stable, quality sup- Dairy applications accounts for 25 Global food and beverage new prod- during the same period. New product ply for years to come,” Nicholson says. percent of new product launches con- uct launches containing permeate are launches with permeate also are emerg- “It is a smart, not-to-be-missed strategic taining permeate, followed by bakery at increasing, reaching a record high in ing in regions such as Asia, the Middle business opportunity for product for- 18 percent and hot drinks at 15 percent. 2014, according to an analysis of data East and Africa. mulators looking for supply stability, All categories have seen continuous from the Innova Market Insights data- In addition, the United States product functionality and value.” growth from 2010 to 2014. base. The number of globally tracked leads in permeate production with an For more information on permeate USDEC says dairy applications, such new permeate product launches grew estimated volume of 450,000 metric nutrition, functionality and applications, as dips, process cheese food, cheese at a compound annual growth rate of 64 tons in 2014, USDEC says. Production visit www.ThinkUSAdairy.org. CMN sauces and ice cream, can include permeate as a good source of solids. Spirax Sarco has new website design BLYTHEWOOD, S.C. — Spirax Sarco recently released its newly designed For dry-grated Parmesan, website which promotes the Spirax Sarco brand, company capabilities and value Romano, Asiago... proposition. The company says site visitors can no one does it better now access information on product, training, steam system services, com- Introducing than Bella Pak! pany capabilities, industries serviced, the latest company news and careers on the website. “The modern design provides user 7EDIDITWITH-ONDO6ECCHIO—our new friendly functionality and is programmed product line of authentic Italian tasting hard to provide a site visitor with clear, easy grated cheeses. to read appearance no matter what device and/or platform they use,” says ,ET"ELLA0AKDOITFORYOU
Get consistent, Spirax Sarco. high-quality products, personalized service Spirax Sarco provides a broad range CHEESE CHEESE and inventory management to help you reach of fl uid control products, engineered your sales goals! Choose your private label or packages, systems expertise and site ser- vices for its diverse range of over 100,000 our Mondo Vecchio brand. NET WT. 8oz (227g) industrial and institutional customers. NET WT. 8oz (227g) For more information, visit www.spi- s1UICKTURNAROUND raxsarco.com/pages/home.aspx. CMN s"ATCHDRYERS Offer your customers s#USTOMBLENDING Grafton Village now authentic Italian taste in SQF Level 2 certifi ed the most popular hard- s.EWANDSPECIALIZEDFORMULATIONS grated cheeses: s-ULTIPLEPACKAGINGOPTIONS GRAFTON, Vt. — Grafton Village s&INISHED PRODUCTPRICINGAVAILABLE Cheese, makers of aged Vermont s0ARMESAN Cheddar and other specialty cheeses, recently announced it received an s2OMANO Assorted pack sizes including 3-, 8- and 16-oz SQF Level 2 certifi cation for its cheese s!SIAGO jars and canisters, 2.25-lb jars, 5-lb tubs, 25- and production facilities in Grafton and 50-pound bag in box plus custom sizes! Brattleboro, Vermont. sPLUSDELICIOUSBLENDS
The SQF Institute is recognized worldwide by retailers and foodservice providers who require a rigorous, cred- ible food safety management system. #HOOSEYOURPRIVATELABELOROUR SQF certifi cation allows food safety BRAND systems to be verifi ed and validated throughout the food chain. Call 920.735.4919 “Grafton Village Cheese has always Appleton, Wisconsin USA maintained meticulous ingredient and production standards for our award- winning cheeses,” says Bob Allen, www.bellapak.com president of Grafton Village Cheese and its parent company, Windham Foundation. “We feel the certifi cation provides an added layer of confi dence and loyalty within our industry.” CMN For more information please visit www.bellapak.com © 2015 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]) 68 CHEESE MARKET NEWS® — June 5, 2015 NEWS/BUSINESS

IDDBA releases free Safe Food Matters! Research from Datamonitor predicts decline Listeria awareness training video online in high-protein trend over next fi ve years MADISON, Wis. — The International do to reduce the risk of contamina- LONDON — While the trend for high colorectal cancer, which already are Dairy-Deli-Bakery Association (IDDBA) tion and the importance of deli slicer protein has been strong for the last starting to fi lter through among the has released a free online and mobile cleaning. few years, according to new research biggest consumers of protein — young training video that helps deli depart- The video is accessible at www.train- by Datamonitor Consumer in its recent adults — the study says. According to ment managers and service associates ing.iddba.org, as well as within a Deli publication, “The Inevitable ‘High Pro- Datamonitor Consumer’s recent global identify and develop best practices to Slicer Cleaning IDDBA job guide that tein’ Backlash: When and What Next?” survey, consumers aged 18-34 are most help reduce the likelihood of the growth complements the video, says IDDBA. The research predicts a decline within likely to be trying to consume “as much and spread of Listeria monocytogenes The training video is the latest re- the next fi ve years as consumers turn protein as possible,” and in turn are within retail deli departments. source developed in support of IDDBA’s away from fad diets and toward more also the most likely to be currently The training video, “Safe Food Mat- Safe Food Matters! food safety initiative. moderate consumption of all food concerned about constipation. ters: Listeria Awareness,” addresses IDDBA says this year, the association is groups. “Concerned young adults will be topics including Listeria monocyto- focusing on Listeria monocytogenes. Lack of fi ber attributed to diets high actively seeking out solutions to the genes characteristics, challenges of For more information about IDDBA’s in protein and low in carbohydrates problem, in the form of food and drink controlling Listeria monocytogenes, Safe Food Matters! campaign, visit can lead to digestive health problems, that is high in fi ber, while aligning with what deli department employees can www.iddba.org/safefoodmatters. CMN which range from mild constipation to their protein intake goals,” says Melanie Felgate, senior analyst, Datamonitor Consumer. “The trend is already starting to gain momentum, with an increasing proportion of new food launches in recent years tagged as both high in protein and high in fi ber.”

“The trend is already starting to gain momentum, with an increasing proportion of new food launches in recent years tagged More News, as both high in protein We fill our newspaper each week and high in fi ber.” More Solutions, with news “that is all about YOU.” The weekly news coverage and Melanie Felgate support you receive from DATAMONITOR More Choices! CHEESE MARKET NEWS is unmatched in the industry. Choose the Best... We take serious news, add in analysis, In the slightly longer-term future, attention to detail, passion and integrity there will be a shift away from diets that Cheese Market News. to deliver the highest level of coverage single out specifi c food groups such as and service in the cheese business! “high protein,” “lowfat” or “low carb.” Because the Right Instead, Datamonitor suggests consum- News Matters! Call us today to discuss ers will take a more “back to basics” your marketing needs or approach to eating, seeking out natural, to subscribe. unprocessed whole foods that encompass a balance from all the major food groups. “In fi ve years’ time, we will see many consumers move away from traditional fad diets,” Felgate says. “With confl icting information around the health benefi ts, or drawbacks, of fat, protein and carbs (and sugar), consumers will go back to ® CHEESE MARKET NEWS SUBSCRIPTION FORM: eating all food groups in moderation, but 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) with more emphasis on eating foods as 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) close to nature as possible, with minimal F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only)