Social Media, Customization Are Millennial Marketing Keys

Volume 34 May 30, 2014 Number 19

Scan this code for breaking Social media, customization news and the latest markets! are Millennial marketing keys

A By Emily King for less than 20 percent of the A Mintel survey shows that says Eric Godlove, marketing population in that same time 55 percent of Millennials are specialist, Yancey’s Fancy. INSIDE MADISON, Wis. — Marketers period, the report says. willing to spend more money “With all of the information have long utilized generational Jeffries Alix Partners cites in grocery stores for the high- instantly available to them, ✦ Guest column: segmentation to target specifi c age 25 as a milestone — a time est quality ingredients, and they can be more jaded.” ‘Tribute to a friend customers. The maturation of when income and household retailers have been respond- Delineating the Millennials and colleague … mega-generations, the Millen- formation begin to acceler- ing. For example, the Nielsen is not without its challenges Carol Christison.’ nials (born between 1982 and ate and create the catalyst Perishables Group, a fresh as even their moniker fl uctu- ates from Generation Y, to the For details, see page 4. 2001) and the Baby Boomers for increased consumption. food consulting company, found (born between 1946 and 1964), Concurrently, Baby Boomers’ that the number of deli cheese technology generation, to the ✦ World Food Championships has the potential to usher in a purchasing power will begin fl avors increased 57 percent be- fi rst multicultural generation. to feature cheese as key new, chaotic marketplace, ac- to dwindle. tween 2005 and 2010. The most And — as Jeffries Alix Part- category ingredient. cording to the report, “Trouble “The Millennial generation frequent purchasers of specialty ners indicates — they’re just For details, see page 5. in Aisle 5,” by Jeffries Alix is the most culinary aware gen- cheeses are under 34 years old. different. Partners. eration in history, so it makes “Wisconsin Milk Market- According to “Trouble in ✦ USDA updates safeguard By the year 2020, Millen- sense that any food company ing Board (WMMB) recently Aisle 5,” U.S. Millennials are the trigger levels for imports. nials over the age of 25 will makes sure their products, mes- conducted new awareness and most culturally diverse group in For details, see page 18. account for approximately sages and marketing align with perception research among history, with approximately 35 20 percent of the population, their wants and needs,” says Wisconsin residents, targeting percent representing minority ✦ Exclusive: CMN’s compared to 5 percent pres- Jennifer Giambroni, director Millennials who will be key groups. This generation also annual ‘Key Players.’ ently. The entirety of the Baby of communications, California future decision makers, with was born into a rapidly chang- For details, see pages 21-68. Boomers will fall to account Milk Advisory Board. “For the the hopes to encourage and ing world where information is cheese industry, this means engage our dairy messages available almost instantaneous- being where they spend their and content to develop a con- ly. Technology has accelerated time, whether online gaming nection and understanding of the marketplace. Millennials Our Exclusive Annual Profile of or on social media, and also the Wisconsin dairy industry,” want what they want — when Who’s Who in the Cheese Business making products that support says Heather Porter Engwall, and where they want it. their desire for healthy eating.” director of national product “The Millennials are ex- U.S. Millennials already ac- communications at WMMB. tremely comfortable with count for $1.3 trillion in direct Taking into account the technology and tend to own and annual spending, of which burgeoning presence of the use multiple devices to connect $430 billion is non-essential Millennials, it is imperative for with peers and brands,” Porter By the staff of Cheese Market News spending, according to “The the cheese industry to modify Engwall says. “They are also Reciprocity Principle: How existing marketing plans to suit highly engaged with the con- Cheese Market News’ “2014 Key Players,” our exclusive profi le on Millennials Are Changing the this younger generation. tent they choose to view and who’s who in the North American cheese business, takes an inside look Face of Marketing Forever,” by “This generation needs to tend to have more long-term at what 52 cheese companies have accomplished in the past year and the Boston Consulting Group be addressed with a certain support for brands with active their plans for the months ahead. (BCG). amount of respect and honesty,” “Key Players” is not a ranking of companies. While we provide pro- Turn to MILLENNIAL, page 16 D duction and sales data whenever possible, instead of focusing on how large a company is, each year this publication celebrates the successes of cheese companies large and small. All of the companies profi led are making important and distinct contributions to the growth of the dairy Industry voices concerns Bill would allow industry as a whole, whether that means crafting an award-winning more fl exibility cheese, generating new packaging and product styles, or developing or over market access, GIs increasing product lines that cater to growing international demand for school meals as the United States set a new cheese export record in 2013. WASHINGTON — Trade ministers from the United States and 11 other countries last week completed a series of meetings to discuss WASHINGTON — The While each profi le within “Key Players” provides insight into a House Appropriations Com- specifi c company, in its entirety “Key Players” provides you with a the ongoing negotiations of the Trans-Pacifi c Partnership (TPP). “In a series of positive meetings we cemented our shared mittee on Thursday passed snapshot of the industry in 2014. This year, you will fi nd some common on a vote of 31-18 a fi scal themes, including the growing emphasis on exports and more and more views on what is needed to bring negotiations to a close,” the ministers say in a joint statement released May 20 following the year 2015 agriculture appro- companies focusing on environmental sustainability. “Flavor” is a word priations bill that includes that you will see many times throughout “Key Players” as companies two-day ministerial meeting held in Singapore. “We focused in particular on making meaningful progress on market access and language allowing schools respond to consumers’ increasing demand for high-end products with under economic hardship a fl avor punch. And, as in years past, you will learn about companies also advanced outstanding rules issues in an effort to narrow our remaining differences.” to seek a temporary waiver both expanding and consolidating operations as they watch their bot- from compliance with US- tom lines and effi ciently grow their businesses. Dairy and other industry groups, however, fear that signifi cant differences still remain before TPP can become a truly compre- DA’s new school meal regu- To fi nd out more about the profi led companies’ past year and where lations during the upcoming they are headed, please read on … hensive agreement that will benefi t U.S. agriculture. According to several reports, Japan’s Minister of the Economy Akira Amari school year. D Turn to KEY PLAYERS, page 21 Turn to MARKET, page 19 D Turn to SCHOOL, page 20 D

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — May 30, 2014 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES* for the week ending May 29, 2014 Cash prices for the week ended May 30, 2014 (Listings for each day by month, settling price and open interest)

Monday Tuesday Wednesday Thursday Friday Fri., May 23 Mon., May 26 Tues., May 27 Wed., May 28 Thurs., May 29 May 26 May 27 May 28 May 29 May 30 MAY14 2.172 1,696 2.172 1,694 2.171 1,689 2.171 1,689 JUN14 2.008 1,790 2.083 1,796 2.008 1,788 1.974 1,777 Cheese Barrels JUL14 1.990 1,471 2.055 1,470 1.980 1,511 1.951 1,499 Price $2.0325 $1.9450 $1.9200 $1.9325 AUG14 1.970 1,331 2.020 1,344 1.968 1,471 1.968 1,471 Change Markets +1 1/4 -8 3/4 -2 1/2 +1 1/4 SEP14 1.982 1,239 2.020 1,247 1.986 1,247 1.985 1,264 Closed OCT14 1.970 1,224 1.975 1,226 1.962 1,235 1.978 1,247 Cheese 40-lb. block NOV14 1.923 1,282 Markets 1.940 1,290 1.930 1,307 1.929 1,307 Closed Price DEC14 1.870 1,320 1.888 1,333 1.886 1,343 1.886 1,345 $2.0200 $2.0000 $1.9600 $1.9600 JAN15 1.840 224 1.840 224 1.840 250 1.840 250 Change NC -2 -4 NC FEB15 1.825 180 1.825 180 1.825 203 1.825 203 MAR15 1.840 159 1.840 159 1.840 182 1.840 182 Weekly average (May 27-30): Barrels: $1.9575(-.0265); 40-lb. Blocks: $1.9850(-.0030). APR15 1.832 150 1.830 160 1.830 165 1.830 165 Weekly ave. one year ago (May 28-31, 2013): Barrels: $1.7113; 40-lb. Blocks: $1.7450. MAY15 1.830 138 1.830 145 1.830 150 1.830 150 JUN15 1.830 181 1.830 181 1.830 186 1.830 186 Grade A NDM JUL15 1.830 89 1.830 89 1.830 89 1.835 89 AUG15 1.830 79 1.830 79 1.830 79 1.830 79 Price Markets $1.7975 $1.8225 $1.8325 $1.8450 Change Closed +1/2 +2 1/2 +1 +1 1/4 Total Contracts Traded/ Open Interest 77/12,658 97/12,722 442/13,000 124/13,008 Weekly average (May 27-30): Grade A: $1.8244(+.0329). 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 Markets $2.2500 $2.2950 $2.2950 $2.3000 Change Closed +7 +4 1/2 NC +1/2 DRY WHEY FUTURES* for the week ended May 29, 2014 Weekly average (May 27-30): Grade AA: $2.2850(+.1180). (Listings for each day by month, settling price and open interest) Class II Cream (Major Northeast Cities): $2.7087(-.0362)–$2.9254(-.0616). Fri., May 23 Mon., May 26 Tues., May 27 Wed., May 28 Thurs., May 29 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. MAY14 67.65 435 67.65 435 66.95 435 66.95 435 JUN14 66.50 477 66.50 475 65.50 476 65.25 469 JUL14 62.88 369 62.88 369 62.00 375 62.00 382 AUG14 61.75 340 61.75 340 59.50 353 59.25 347 SEP14 59.78 264 59.78 264 59.68 264 58.25 263 OCT14 59.00 191 Markets 59.00 191 58.95 191 58.75 193 NOV14 58.25 174 Closed 58.25 174 57.55 176 57.55 179 Weekly Cold Storage Holdings May 26, 2014 DEC14 56.28 234 56.28 234 56.05 241 56.50 252 JAN15 55.00 82 55.00 82 55.00 82 54.95 84 On hand Week Change since May 1 Last Year FEB15 53.48 29 53.48 29 53.48 29 54.45 31 Monday Change Pounds Percent Pounds Change MAR15 52.50 49 52.50 49 52.50 49 52.50 49 Butter 22,229 +707 +957 +4 17,756 +4,473 APR15 52.00 34 52.00 34 52.00 34 52.00 34 MAY15 52.00 31 52.00 31 52.00 31 52.00 31 Cheese 87,700 +44 +1,597 +2 112,424 -24,724 Total Contracts Traded/ (These data, which include government stocks and are reported in thousands of pounds, are based on reports from Open Interest 3/2,811 4/2,809 60/2,850 115/2,863 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart.

CLASS III PRICE Dry Products* May 30, 2014 (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC NONFAT DRY MILK 2008 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.28 17.06 15.51 15.28 Central & East: low/medium heat $1.7500(+1)-$1.9425(-4 1/4); 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 mostly $1.7500(+1)-$1.8650(-5 1/4). 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 high heat $1.9300(-2)-$1.9925(-4 1/4). 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 West: low/medium heat $1.7600-$1.9600(-4); 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 mostly $1.7650-$1.8975(-4). 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 high heat $1.9500(-4 3/4)-$2.0650(-2 1/2). 2014 21.15 23.35 23.33 24.31 Calif. manufacturing plants: extra grade/grade A weighted ave. $1.7723(-.0561) based on 23,754,750 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $2.0500-$2.1000. 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: $.4300-$.6875; mostly $.5400-$.6325. 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, DRY WHEY 4692 Signature Drive, Middleton, WI 53562. POSTMASTER: e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.6425-$.7400(-1); Alyssa Mitchell, Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form mostly $.6450(-1/2)-$.6850(+1/4). (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.5950(-1)-$.7325(+1 1/4); e-mail: [email protected] reserved under the United States International and Pan- mostly $.6250(-1/2)-$.6950. Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication (FOB) Northeast: extra grade/grade A $.6975(+1/2)-$.7575(+1 1/2). (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted e-mail: [email protected] in any form or by any means, mechanical, photocopying, Emily King, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED (Central): Whey spray milk replacer $.5200(+3 1/4)-$.6475. (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): $1.5200(-3)-$1.8900(-2); REGULAR CONTRIBUTORS News®. Cheese Market News® does not endorse the products mostly $1.6600-$1.8100(-1). John Umhoefer, FCStone, International Dairy Foods of any advertiser and does not assume and hereby disclaims Association, National Milk Producers Federation, U.S. any liability to any person for any loss or damage caused by Dairy Export Council, Eric Meyer, Rice Dairy errors or omissions in the material contained herein, regard- DRY BUTTERMILK SUBSCRIPTIONS & BUSINESS STAFF less of whether such errors result from negligence, accident (FOB)Central & East: $1.8000-$1.8975(-1 3/4). or any other cause whatsoever. Copyright 2014 by Quarne (FOB) West: $1.7500-$1.9675; mostly $1.8200-$1.9050(-3/4). Subscription/advertising rates available upon request Publishing LLC. Contact: Susan Quarne - Publisher Subscriptions: $135 for U.S., second-class delivery; $190 P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG,QWHU- CASEIN: Rennet $4.7500-$5.2000; Acid $4.9000(-10)-$5.4000. 0(/.% s&!8 national rate to all others. Printed in U.S.A.

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. Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 3 MARKET INDICATORS NEWS/BUSINESS

National Dairy Products Sales Report FDA extends comment period 60 days for For the week ended: 5/24/14 5/17/14 5/10/14 5/3/14 proposed food sanitary transportation rule Cheese 40-lb. Blocks: Average price1 $2.1128 *$2.1603 $2.2125 $2.2460 WASHINGTON — FDA recently an- temperature abuse, they will not be- 2 13,015,421 *13,196,519 12,368,048 11,318,467 Sales volume nounced it is extending the comment come adulterated; instead they will Cheese 500-lb. Barrels: Average price1 $2.1978 $2.2730 $2.3326 $2.3554 period for the proposed rule on the become products that can’t be sold Adj. price to 38% moisture $2.0959 $2.1651 $2.2299 $2.2556 sanitary transportation of human and because melting and refreezing alters Sales volume2 8,604,343 10,115,480 9,178,463 10,329,392 animal food, required by the FDA Food product quality, the organization says. Moisture content 34.99 34.91 35.14 35.26 Safety Modernization Act (FSMA). With “The proposed rule will establish Butter: a 60-day extension, the new comment requirements for vehicles and trans- Average price1 $2.1192 *$2.0580 *$1.9897 $1.9042 period will end July 30, 2014. portation equipment, transportation 2 3,856,954 Sales volume 5,440,889 *3,537,062 4,410,235 The rule will regulate the trans- operations, information exchange, Nonfat Dry Milk: portation of human and animal food training, records and waivers,” Average price1 $1.8143 *$1.8554 $1.8983 *$1.9473 Sales volume2 36,265,429 *29,360,118 29,032,948 *28,150,286 products to protect them from food- Detlefsen says. “It is intended to Dry Whey: safety hazards during transport. eliminate food safety risks, like Average price1 $0.6808 *$0.6724 $0.6721 $0.6751 The International Dairy Foods improper refrigeration of food, Sales volume2 8,224,028 *8,907,590 9,424,719 *8,212,183 Association (IDFA) says it believes inadequate cleaning of vehicles be- most dairy operations already are tween loads and failure to properly * 1 2 /Revised. /Prices weighted by volumes reported. /Sales as reported by participating manufacturers. practicing what is required by the protect food during transportation.” Reported in pounds. More information is available by calling AMS at 202-720-4392. proposed rule, but they may need to IDFA says it will submit comments address recordkeeping requirements. on this rule. CME FUTURES for the week ended May 29, 2014 FDA has proposed a waiver for FDA also recently announced that Class III Milk* transportation activities that are is extending the comment period on performed under the authority of a its proposed rule to revise the Nutri- Fri., May 23 Mon., May 26 Tues., May 27 Wed., May 28 Thurs., May 29 National Conference of Interstate tion and Supplemental Facts labels. MAY14 22.58 4,769 22.57 4,744 22.57 4,746 22.53 4,724 JUN14 21.06 4,761 21.78 4,818 21.03 4,711 20.58 4,691 Milk Shipments permit. Some ambi- In the March 3 Federal Register, JUL14 20.58 3,573 21.32 3,551 20.57 3,610 20.24 3,681 guity exists, however, about whether FDA published a proposed rule titled AUG14 20.23 2,955 20.76 2,957 20.12 3,135 20.15 3,139 SEP14 20.31 2,624 20.70 1,651 20.34 2,659 20.28 2,684 the waiver would apply to outbound “Food Labeling: Revision of the Nutri- OCT14 19.99 2,127 20.25 2,180 20.00 2,192 20.04 2,207 Grade A product shipments and tion and Supplemental Facts Labels” NOV14 19.49 1,991 Markets 19.65 2,000 19.58 2,013 19.50 2,017 whether the inclusion of non-Grade with a 90-day comment period to DEC14 18.94 1,822 Closed 19.10 1,894 19.00 1,901 19.00 1,921 JAN15 18.47 828 18.49 829 18.47 826 18.49 826 A products, such as orange juice, request comments on amending its FEB15 18.23 641 18.25 649 18.21 661 18.21 662 on the same outbound shipments regulations for conventional foods MAR15 18.15 578 18.18 589 18.18 583 18.18 586 would defeat the waiver, IDFA notes. and dietary supplements to provide APR15 18.14 283 18.15 291 18.15 302 18.15 303 MAY15 18.13 247 18.15 280 18.15 290 18.15 315 “IDFA is hopeful that common updated nutrition information on the JUN15 18.06 228 18.10 231 18.15 233 18.15 241 sense will prevail and the waiver label to assist consumers in maintain- JUL15 18.07 100 18.07 101 18.07 101 18.07 101 will be applied in the fullest sense,” ing healthy dietary practices. (See Total Contracts Traded/ says Clay Detlefsen, IDFA vice “FDA unveils proposal to update Open Interest 990/27,977 1,864/28,222 1,721/28,420 1,242/28,555 president of regulatory affairs. Nutrition Facts label on foods” in Class IV Milk* In addition, IDFA believes that the Feb. 28, 2014, issue of Cheese

Fri., May 23 Mon., May 26 Tues., May 27 Wed., May 28 Thurs., May 29 outbound shipments of finished Market News.) MAY14 22.65 1,678 22.65 1,678 22.75 1,670 22.70 1,660 ice cream products should not be The deadline for comments now is JUN14 22.55 1,507 22.60 1,526 22.60 1,536 22.55 1,567 within the scope of the rule. Even Aug. 1. Comments may be submitted JUL14 22.32 1,169 22.50 1,193 22.49 1,194 22.30 1,211 AUG14 22.04 1,097 22.27 1,134 22.23 1,151 22.09 1,161 if those products are subjected to online at www.regulations.gov. CMN SEP14 21.75 980 Markets 22.10 1,002 22.09 1,008 21.94 1,018 OCT14 21.50 837 Closed 21.70 855 21.70 869 21.55 879 NOV14 21.17 800 21.40 816 21.35 819 21.19 829 DEC14 20.65 726 20.85 758 20.81 762 20.59 782 JAN15 19.79 126 20.03 163 20.03 167 19.97 167 FEB15 19.25 78 19.40 111 19.40 114 19.40 114 MAR15 19.15 77 19.15 109 19.15 112 19.15 112 Total Contracts Traded/ Open Interest 134/9,102 496/9,393 112/9,450 161/9,580 Cash-Settled NDM*

Fri., May 23 Mon., May 26 Tues., May 27 Wed., May 28 Thurs., May 29

MAY14 187.65 747 187.75 744 188.00 741 186.75 741 JUN14 180.25 621 180.75 623 180.75 631 179.75 653 JUL14 180.03 486 180.00 493 181.00 502 179.75 496 181.00 399 181.40 420 180.80 416 AUG14 Markets 181.08 409 181.00 421 182.00 420 180.48 414 SEP14 Closed 181.30 414 OCT14 179.00 356 179.50 359 180.20 364 178.75 365 NOV14 177.08 338 178.00 345 178.00 343 176.80 349 DEC14 174.13 306 175.50 308 175.00 312 173.50 329 JAN15 168.78 41 169.25 54 169.00 59 169.00 59 Total Contracts Traded/ Open Interest 79/3,740 121/3,774 121/3,826 150/3,870

Cash-Settled Butter* Fri., May 23 Mon., May 26 Tues., May 27 Wed., May 28 Thurs., May 29 MAY14 204.90 1,069 205.50 1,068 205.25 1,065 205.25 1,063 JUN14 216.50 1,110 219.98 1,117 219.75 1,120 219.98 1,136 JUL14 210.00 925 215.00 910 212.00 908 210.00 912 AUG14 201.63 859 206.63 852 206.98 861 205.40 861 Markets SEP14 199.75 765 204.75 768 203.25 775 201.25 778 Closed OCT14 194.00 570 199.00 586 196.50 588 195.50 592 NOV14 191.75 536 194.75 547 193.00 563 192.50 576 DEC14 189.00 351 191.00 358 188.25 358 187.30 360 JAN15 178.75 23 181.00 27 180.50 30 180.50 30 FEB15 179.75 29 180.20 29 180.20 29 177.00 30 Total Contracts Traded/ Open Interest 150/6,296 153/6,321 121/6,356 105/6,410 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. For more information please visit www.nelsonjameson.com *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — May 30, 2014 GUEST COLUMNIST CMN Exclusive!

the corporate membership, primarily provided an additional opportunity for Perspective: dairy/cheese related, was not quite 100. exhibitors to showcase their new dairy, Today it is more than 1,500 members, deli and bakery products that were dis- In Memoriam and the annual Seminar & Expo has played and creatively merchandised by grown from less than 1,000 attendees talented retail and supplier members Andrea Neu is a past president and to nearly 9,000. And as always, staff will as they competed within the Show & director of IDDBA and previously expect to break another record this year Sell area for recognition as innova- served as vice president of marketing for both attendees and exhibitors. tive and outstanding merchandisers. services for the Wisconsin Milk With the ongoing support of the This educational center also provided Marketing Board. She is the owner board of directors, Carol changed the another source of revenue for the as- of Image Maker and continues to organization’s structure, programs and sociation and hands-on educational work as a marketing/brand strategy services to meet the dynamic needs tools for the membership beyond the consultant. Neu contributes this of our industry. She continually found Seminar & Expo. column exclusively for Cheese new opportunities to be fi nancially Market News®. sound and self-suffi cient, managing the IDDBA budgets and fi nances as frugally and sensibly as she managed “I am not sure how one her personal finances. To diversify IDDBA’s revenue sources she created could begin to measure Tribute to a colleague a portfolio of educational programs, the value of Carol training materials and on-trend topics Christison’s many and friend … Carol Christison presented initially by distinguished speakers at the annual expo seminars. contributions to the This led to the What’s In Store annual dairy, deli and bakery The International Dairy-Deli-Bakery sin Department of Agriculture, Carol publication driven by Carol’s research Association’s (IDDBA) 50-year anniver- brought an extensive background in for her popular Marketplace Trends industries... ” sary of its Seminar & Expo will not be the managing nonprofi t organizations, but presentation each year. Board members celebration it might have been without her experience with this segment of and show attendees recognized her as Andrea Neu the association’s incredible leader, Carol the food industry was limited. However, a “visionary and disciplined strategic IMAGE MAKER Christison, who passed away March 4 in an amazingly short period of time, thinker” combined with her compelling after a brave and determined fi ght with because she was a stellar business sense of humor and creative marketing cancer. But fortunately Carol did receive professional and an insatiable reader approaches. Carol’s constant search accolades and highly earned recognition and scholar, Carol quickly understood for market intelligence and her rec- Carol’s strategies led the Interna- for her 30-year anniversary as executive and embraced this dynamic U.S. food ognition of the dairy, deli and bakery tional Dairy-Deli Association to become director of the association from present business and the association’s purpose. industries need for primary market IDDBA in 1991, resulting in exponential and past board members and staff during 1983 is when I had the privilege research provided the foundation for growth as Carol and staff also focused last year’s expo, and we are thankful for of connecting with Carol, as an ICDA several research seminars at every an- on fulfi lling the needs of the bakery that celebration. member representing the Wisconsin nual expo, as well as the database for industry, recognizing that most retail- Carol’s life, aside from her deep Milk Marketing Board. From the begin- IDDBA’s research publications offered buyer-members were managing and dedication to family and friends, was ning it was obvious she was a strategic as educational products in the portfolio responsible for both the deli and bakery totally devoted to the continuous growth thinker as well as a savvy marketer, of member services. departments within the changing su- and services of IDDBA to heighten the educator and determined leader. The As the expo trade show fl oor grew permarket segments. Carol leveraged business successes of the dairy, deli and organization thrived, beginning with each year, the exhibitor’s booths were this situation as a new opportunity for bakery segments of the food industry. Carol and a part-time bookkeeper, and organized around the unique Show & additional products and services as well When she was selected to take the gradually growing to a current staff of 30 Sell center … an extension of Carol’s as the association’s membership growth reins of the International Cheese & effective and committed team members, vision and ongoing goal to bring educa- and reputation. Deli Association (ICDA) in December hired, guided and mentored by Carol to tion and training onto the expo fl oor Carol was a role model and mentor 1982, from Bill Reese and the Wiscon- achieve the mission of IDDBA. In 1982 for show attendees. The center also for both staff and many members, and a friend to board members … especially present and past board presidents because of the length of the board terms to serve on the Executive Committee. Her gratitude for their board service and her creative, personalized “induction In Loving Memory of ceremonies” for incoming and outgoing presidents will always be memorable! Carol L. Christison I am not sure how one could begin to measure the value of Carol Christison’s Carol leaves a lasting legacy of many contributions to the dairy, deli and bakery industries, or for those leadership, friendship, creativity, wit, people she has touched and benefi tted humor and wisdom. Carol’s exceptional through her work, dedication and love for this industry, but surely this is the professionalism, service and support time and an opportunity to express our of the IDDBA will be forever appreciated appreciation for her devotion to IDDBA. Thank you Carol for being a friend and cherished. to many, an inspiration to people who worked with you, and for the legacy you have created for those who will follow you through this food industry in the fu- “A life that touches others ture. We all are proud to have been asso- goes on forever.” ciated with you and will miss you. CMN The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of Cheese Market News®. Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

World Food Championships in Vegas to feature cheese as key ingredient in recipe category

By Alyssa Mitchell Hotel and Golden Nugget Las Vegas. Food Champion at the Final Table, According to Jeff Morris, commu- “Las Vegas is an excellent location Oliphant says. nication/media director, WFC, World LAS VEGAS, Nev. — The third an- to host the World Food Champion- “We decided cheese is too big to Food Championships is judged on its nual “World Food Championships: ships,” says Mike McCloud, president, simply be the ‘window dressing’ for own proprietary EAT Judging Method. The Ultimate Food Fight” will be held WFC. “We have found the opportunities other categories,” he says. “This method is specifi c enough to Nov. 12-18, 2014, in Las Vegas, with a available, specifi cally in downtown He notes that in the fi rst round, treat each entry with the respect it “World Recipe Championship” category Las Vegas, to be benefi cial in helping competitors will make their own sig- deserves, but broad enough that any featuring cheese as the key ingredient us build our event into the multi-day nature dish with cheese. In Round 2, food category/dish can be judged using this year. culinary festival and spectacle it has contestants will all be given the same the same method,” Morris says. The World Food Championships become.” recipe with which to craft their own EAT stands for Execution, Appear- (WFC) is a yearlong, worldwide search The fi eld for the 2014 World Food interpretation. The top 10 fi nalists will ance and Taste, Morris notes. When for the best team, cook or chefs in com- Championships has been expanded to go on to a fi nal round and will be given evaluating with this method, judges petition food sport that culminates in nine categories with 550 competitor an additional ingredient to use. look for: a multi-day high-stakes “food fi ght” to spots. Returning categories include: Registration for competitors ends • Appearance — Does it look right? name the ultimate World Food Cham- Barbecue, Chili, Sandwich, Burger, on Oct. 20 with an entry fee of $200. Does it look appetizing? Has it been pre- pion and award hundreds of thousands Dessert, Bacon and Recipe, while Pasta Potential competitors must qualify to sented in a visually appealing manner? of dollars in cash and prizes, says Larry and Seafood have been added as the compete in Las Vegas. • Taste — Does it taste right? Is Oliphant, senior vice president of stra- two new categories. In addition, WFC will run seven Food there an appropriate balance of fl avor tegic partnerships, WFC. There is a “tournament-style” cook- Champ Challenges online recipe con- and ingredient? Does the aroma match “Food is America’s true obsession. off process for all WFC category compe- tests on Kenmore’s cookmore.com this the taste? Is there an interesting or Online and local recipe competitions titions. The competition structure will summer to qualify fi ve competitors with complex or appealing build of fl avors? give home cooks a venue for showing be split into multiple rounds, including free entry to WFC. A grand prize winner • Execution — Did it all come to- off their best stuff and competing an opening “Challenger” round and a for each contest also will get $500 and gether? After reviewing the recipe, was with their own culinary creations,” Category Finals round, after which each a free trip ($1000 travel stipend) to Las the chef successful with their execution Oliphant says. category champion will advance to the Vegas. The Cheese-themed Challenge of the dish? The World Food Championships Final Table for the WFC Champion to begins July 31. Onsite training of WFC’s EAT will select 50 winners from branded be named Nov. 18. The competition panel also is seek- method will occur for all chosen judges competitions, online recipe contests As in years past, the Recipe category ing judges for various categories includ- prior to each competition, Morris notes. and live cookoffs to receive automatic has a specifi c ingredient, with this ing the Recipe competition at WFC and For more information, visit www. invitations to enter and compete at year’s theme of cheese. Competitors in currently is accepting applications. worldfoodchampionships.com. CMN WFC Nov. 12-18 in downtown Las Vegas. the World Recipe Championship, held To keep competitors, judges and Nov. 13-15, will be creating dishes that volunteers close to the action, WFC has focus on cheese, and the champion will developed partnerships and special ho- earn their right to fi ght for the grand tel packages with the D Las Vegas Casino prize and the coveted title of World IDFA launches the NextGEN Dairy Network initiative for dairy industry professionals

WASHINGTON — This week the In- • Receive special invitations to ternational Dairy Foods Association and discounts for IDFA trainings and (IDFA) launched the NextGEN Dairy events that will help develop the skills Network, an initiative focused on help- and knowledge necessary for career- ing up-and-coming dairy industry pro- building; fessionals build their careers. Through • Participate in a range of special online forums, networking and targeted activities that will help participants training sessions, the NextGEN Dairy build the skills necessary to prepare Network will provide professionals who for leadership opportunities in their have less than 15 years of dairy experi- respective organizations; and ence with access to the information, • Connect in person at meetings tools and expertise necessary to be sponsored by IDFA throughout the year. successful in the industry. “Dairy is a unique and exciting indus- “The NextGEN Dairy Network try. There’s a certain camaraderie that RMC enables industry professionals at all you do not fi nd in other industries,” says levels to grow, collaborate, network, David Ahlem, chief operating offi cer, Superior Cooling, Shape, solve problems and develop the skills Hilmar Cheese Co. and a board member Production, and Flexibility necessary to hold leadership positions of the National Cheese Institute who in their companies, as well as in IDFA serves as an advisor to the NextGEN With the highest production volume in the and its constituent organizations,” says Dairy Network. world, the RMC (Rotary Molder Chiller) Clay Hough, IDFA senior group vice “NextGEN Dairy takes advantage of forms and cools large volumes of president and general counsel. this camaraderie to help grow our next mozzarella, provolone, and pizza The NextGEN Dairy Network will generation of plant managers, market- cheese in various shapes based on encourage members to: ing executives, R&D professionals and your requirements. • Network with industry peers who other individuals who continue to make Available in multiple sizes with quickly also are building their careers; our industry great,” he says. interchangeable molds to accommodate • Gain a better understanding of hot The network is open to all employees your production demands. topics and emerging issues; of IDFA member companies and busi- • Participate in online career devel- ness partners who have less than 15 opment forums and have specifi c access years of experience in the dairy industry. FOR MORE INFORMATION, VISIT US ON THE WEB AT to articles and interviews with IDFA and There is no cost to join. For more www.johnsonindint.com dairy industry leaders; information, visit www.idfa.org/next • Learn how industry peers solve gen or contact IDFA’s Robin Cornelison challenges and advance their careers; at; [email protected]. CMN For more information please visit www.johnsonindint.com Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — May 30, 2014 GUEST COLUMNIST

not just on the selling but also the 11 Asian countries where we’re actively Perspective: telling. We’ve created bigger platforms promoting California dairy, making the for our experts to offer ideas for pair- program truly international. The CMAB Dairy Marketing ing cheeses and other dairy foods to booth also will give attendees a sneak tap into trendy new fl avor profi les preview of our new online look and feel As director of communications for or to showcase how a small amount that will launch with the “Califarmia” the California Milk Advisory Board, of specialty cheese and other dairy website at the end of June. Jennifer Giambroni oversees ingredients can add big fl avor (and Like our booth and “Street of Dairy,” consumer, trade and industry out- profi ts) to service deli offerings. As Califarmia is more than a destination reach to build awareness and de- retailers compete more and more with for consumers and food professionals mand for Real California Milk and fast-casual restaurants, these ideas are to access information about California dairy products. appreciated by our partners. dairy products. It captures the mean- According to a recent report from ing and messages behind the Real Technomic, three areas of growth for California Milk and Cheese seals, the the fast-casual category include bak- “Intel Inside” for dairy processors that ery/café, sandwiches and pizza. These source California milk. It’s about the are all areas where retailers are and farmers, the cows, the land and the will continue to compete for custom- food that comes from the “Land of The many platforms for showing, ers with dairy leading the way. It’s no Milk & Sunny.” Our partners who use secret many consumers want it quick, the seals on their packages not only convenient and portable but they are tap into this heritage and the history selling and telling the dairy story placing an increasing focus on quality of innovation behind California dairy ingredients, diverse options and unique but the marketing programs and sup- Once again the International Dairy- includes everything from fl avorful refl avors. That’s right in the wheelhouse port that come from using 100 percent Deli-Bake show is upon us and whether frigerator dips to healthy spreads and for dairy foods and ingredients, which California milk. you’re a dairy processor, retailer or innovative ways to enjoy our favorite also bring a level of functionality that’s Although we saw a 75 percent in- marketer like me, you’re likely excited food — cheese. And I’m sure you’ll hard to replicate. crease in website traffi c last year from about the new products and informa- see an appearance or two by our pal Beyond offering a myriad of ideas the year prior, what really is going to tion that will be presented during the yogurt who keeps popping up in all for sampling and showcasing dairy matter moving forward is engagement. show. Like our partners and competi- sorts of new places. products in the Real California Pairing While our television and digital adver- tors, each year we put great care into Much like the IDDBA Show & Sell Station and Pizza Kitchen, we will play tising campaigns work to drive aware- putting together the very best that Center, over the years CMAB’s IDDBA host to a large group of marketing rep- ness and affi nity for the Real California California has to offer. This year that booth has put an increased emphasis resentatives and dairy buyers from the Turn to GIAMBRONI, page 7 D

Visit the CMAB Street of Dairy to meet the following Artisans: 9th Street Cheese, Inc., Booth 4847 Fiscalini Cheese Co., Booth 4947 Santini Foods, Inc., Booth 4746 Bellwether Farms, Booth 4944 Joseph Farms, Booth 4849 Sierra Nevada Cheese Co., Booth 4950 Cacique, Booth 5042 Karoun Dairies, Booth 4742 Smithway Foods, Booth 4647 California Dairies, Inc., Booth 4850 Marin French Cheese Co., Booth 4646 Sweet Chills, Booth 4645 Challenge Dairy Products, Inc., Booth 4948 Pacific Cheese Co., Booth 4649 Valley Ford Cheese Co., Booth 4949 Crystal Creamery, Booth 4945 Point Reyes Farmstead Cheese Co., Booth 4745 World Grocer, Booth 4748 Dairy Farmers of America, Booth 4648 Rizo Lopez Foods, Booth 4844 Di Stefano Cheese Co., Booth 4747 Rumiano Cheese Co., Booth 4848

For more information please visit www.realcaliforniamilk.com

Australian dairy groups partner in successful trial to ship fresh ﬂ uid milk to China

SOUTH LISMORE, Australia — Dairy Connect, says this commercially vi- offi cially sanctioned by the relevant temperature at all times during tran- Connect, Norco Cooperative Ltd. and able cold chain pipeline will open the Chinese agencies. As a result, the PGS sit and that it incorporates a product Peloris Global Sourcing Pty Ltd. (PGS) door for millions of liters of fresh milk cold chain pipeline has been supported security system which identifi es and have jointly confi rmed a successful trial exports from Australia to China each by changes to existing Chinese import tracks the location of individual units. shipment of fresh fl uid milk to China year. To date, he says, export efforts had clearance procedures to accommodate Following the recent success of the from Australian dairy farms. been hampered by lengthy testing and the limited shelf life of fresh milk im- trial shipment, Norco now has plans un- International export consulting quarantine processes before shipment, ports from Australia. A trial shipment derway to begin commercial shipments company PGS, in collaboration with and again upon arrival. Previously the of almost 1,000 liters of Norco’s fresh of its full range of fresh milk products. nonprofi t dairy industry promotion and export lead time ranged from 14 to 21 fl uid milk was successfully completed “This opens the door for Norco support organization Dairy Connect days, which was not compatible with in March. to access the burgeoning demand and farmer-owned dairy cooperative the normal shelf life for pasteurized Peter Verry, managing director from Chinese consumers for Austra- Norco, implemented a quarantine milk. for PGS, says the cold chain pipeline lian fresh milk products,” says Greg clearance agreement with China to The breakthrough came after 12 solution includes quality assurance McNamera, Norco chairman. “The bring the delivery time to seven days, months of collaboration between controls that ensure that the milk pipeline has the capacity to deliver well within the shelf life of pasteurized PGS and Chinese offi cials to develop meets or exceeds China’s food health more than 20 million liters of fresh fl uid milk from Australia. rigorous quality assurance protocols and safety standards. It also ensures the milk to consumers in China within the George Davey, chairman of Dairy that now have been fully tested and product is maintained at the optimal fi rst 12 months of operation.” CMN

GIAMBRONI Continued from page 6

seals through consumer impressions and engagement, Califarmia will connect with our social media channels to forge deeper relationships and afﬁ n- ity for the seals through content that people want to share. Outside of IDDBA and the launch of Flavours of Califarmia, June brings us the opportu- The Swiss Mountains nity to amplify the conversation about dairy amongst many audiences with Dairy Month activities. Each year we celebrate “Real California Milk Month” in the state with blogger partnerships, couponing, recipes and sharable ideas for using dairy every day. Those activities will continue. This year, however, we’re leveraging the dairy month platform to build awareness of the bigger conversation about hunger and access to healthy foods like milk by supporting the Great American Milk Drive in California. Our dairy farm families, together with our processor and nutrition education partners at the California Fluid Milk Processor Board and Dairy Council of California, will use June to promote the need for quality dairy nutrition at every table. We’ll do this in a real and tangible way by getting out into the community with service days at local food banks and providing matching funds up to $30,000 for California milk donations throughout the month, when low-income children and families who aren’t able to participate in school nutri-

tion programs are especially vulnerable. Drawing upon the traditions and methods of statement on any cheese board. Gottardo is We’re so fortunate to enjoy the highly regional Swiss cheesemakers, Mifroma the pinnacle of Swiss Italian cheese, made with bounty of dairy products from the milk introduces three new products that represent savory milk from the Leventina mountain valley. we pour on our cereal and stir into our Swiss regional cheesemaking expertise. The highly original Swiss Flower, scattered with coffee in the morning to the cheese that Alpine flowers, is matched in appearance by a As fresh and vibrant as the Alpine valleys they hail holds our lunchtime sandwich together, delightfully soft, floral texture. from, Edel Suisse, Gottardo and Swiss Flower are the butter we sauté our ﬁ sh in at dinner defined by their depth of flavor, delightful appear- Mifroma is pleased to present these lesser and the frozen ice cream goodness that ance, or suitability for particular wines or food. known yet highly renowned regional cheeses to ends the day. We hope to share some Edel Suisse is sweet, spicy and beautifully carved the delight of all your gourmet customers. of this bounty with you at IDDBA or a with folkloric motifs, sure to make a stunning June Dairy Month celebration. CMN

The views expressed by CMN’s guest Discover our complete range of authentic cheeses from Switzerland at www.mifroma.com columnists are their own opinions and do not necessarily reﬂ ect those of Cheese Market News®. For more information please visit www.mirfroma.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — May 30, 2014 GUEST COLUMNIST

product entries to the marketplace and Grocer) while in 2013 retail cheese Perspective: is currently mailed to some 8,000 food sales in traditional grocery stores were Dairy Marketing industry professionals as well as appear- at $13.3 billion (IRI, Freshlook). That’s ing on WMMB’s website, eatwisconsin- an average growth rate of 5.3 percent. cheese.com. The circulation refl ects a We’ve witnessed the rise in Amer- James Robson is CEO of the major emphasis on grocer retailers and ican-made specialty and artisan Wisconsin Milk Marketing Board is used not only for information but cheeses, increasing food savvy and where, since 2001, he leads the for sourcing, according to evaluative curiosity among consumers, new food farmer-funded organization charged WMMB research. Each product featured distribution vehicles, the emergence with building demand for Wisconsin in the issue must display Wisconsin and influence of social media and milk. identifi cation on its packaging, such entry of big box and super centers, as the trademarked WMMB cheese among other events. There have been logo. In its 20 years, What’s New from proliferation in digitalized customer Wisconsin has introduced almost 600 information, including shopping habits products from America’s Dairyland. and preferences; the development of IDDBA and WMMB anniversaries sophisticated prepared food sections; remind us of just how much the cheese an increase of boutique “cheese stores” market has expanded over the decades. within the store; accelerated check-out A year of anniversaries, What’s in Store, IDDBA’s signature technology; and burgeoning ethnic and publication now in its 28th year, has “healthy” food sections, to name just a decades of accomplishments reported and predicted growth and few of the developments that have been change over the decades as it profi les noted and analyzed by What’s in Store. consumer lifestyle trends, cheese at IDDBA’s fi rst 50 years have been This year’s Show of Shows seminar 20th years. These two efforts launched retail, the dairy department, deli de- quite a ride, and the journey is only and expo celebrates the 50-year anni- in 1994 in many ways anticipated the partment and bakery department. Since beginning. We encourage all ID- versary of the organization that is today now well-established importance of IDDBA was founded as the Wisconsin DBA registrants to celebrate and the International Dairy-Deli-Bakery As- identifying a product’s place of origin. Cheese Seminar in 1964, per capita toast the anniversaries with WMMB sociation (IDDBA). With a membership Consumers increasingly want to know cheese consumption in the United and Wisconsin cheesemakers at the of more than 1,450 companies, IDDBA where their food comes from and related States has risen from 9.4 pounds in 1964 annual Monday night IDDBA cheese has grown to be a powerful retailing information. to 33.5 today (USDA), an increase of 256 extravaganza party to be held at Sports force representing small independents, The Wisconsin Master Cheesemaker percent. In the last almost 20 years, the Authority Field at Mile High, home of regional chains and national and inter- program, similar to European master pro- number of in-store delis has increased the Denver Broncos. So get your game national supermarkets. Additionally, grams and the only one of its kind in the from 23,008 in 1993 to 30,300 in 2012 face on — we’ll see you there! CMN its membership attracts a full range United States, is advanced educational (Progressive Grocer Deli Update). In of food manufacturers, brokers and training for active, licensed Wisconsin 1993, retail supermarket cheese sales The views expressed by CMN’s guest distributors from small entrepreneurial cheesemakers with at least 10 years’ (exact weight and random weight columnists are their own opinions companies to some of the largest multi- experience. To enroll in a program for scanned sales) were estimated at $4.7 and do not necessarily refl ect those of national food companies in the world. certifi cation for a single cheese, the billion (What’s in Store, Progressive Cheese Market News®. Those of us who exhibit annually in cheesemaker must have been making the show are among the more than 8,000 the variety for a minimum of 5 years. registrants who visit 1,600-plus booths The program is jointly sponsored by NEWS/BUSINESS to take in an amazing array of products WMMB, the Wisconsin Center for Dairy and state-of-the-art merchandising Research and UW-Extension. In 1994, ideas, learn from a host of educational four Wisconsin cheesemakers enrolled seminars and hear from speakers at in this stringent curriculum that in- Cheese ad volume tops all surveyed dairy the highest levels of government and volves classroom education, a 40-hour products, AMS says in biweekly report industry. What was founded in 1964 written fi nal exam and instructor visits as the Wisconsin Cheese Seminar has to plants for product evaluation. As of WASHINGTON — Though overall cheese cheese had a weighted average price of become an infl uential trade association, today, more than 60 masters have been ads decreased 7 percent from two weeks $3.42 this week, down from $4.46 two and Wisconsin Milk Marketing Board, a graduated, working in a combined total ago, national cheese ad volume still tops weeks ago and $3.64 last year. One-pound fi rm believer in food industry partner- of 33 Wisconsin cheese companies. They all surveyed dairy products, according to natural cheese blocks averaged $4.32, ships, is proud to have played a role represent 36 different varieties of cheese. the latest biweekly National Dairy Retail down from $4.58 two weeks ago but up in building this dynamic organization Not only does the Master’s curricu- Report released Thursday by USDA’s from $3.80 last year. The weighted aver- over the years. lum produce superior skills and cheeses, Agricultural Marketing Service (AMS). age price for natural varieties of 2-pound So much of IDDBA’s growth and vital- it offers additional advantages to retail- The weighted average advertised cheese blocks was $7.55 this week, up ity is due to the leadership of the gifted ers. A Master’s Mark logo, as well as the price of 8-ounce shredded natural from $7.48 two weeks ago and $7.12 last Carol Christison, who was at its helm familiar Wisconsin Cheese logo, has cheese, $2.37, was down from $2.52 in year, AMS says. for more than 30 years. Not only was been developed for use on packaging of the last report but up from $2.25 last The volume of butter ads was one she an executive of vision, intelligence certifi ed cheeses, clearly identifying the year, AMS reports. The average price of of the biggest percentage category and keen wit, Carol had the ability to product’s Wisconsin origin, a location 8-ounce block cheese in natural varieties gainers this week. One-pound retail draw a full house time after time for that cheese shoppers value, according was $2.44, down from $2.48 two weeks butter averaged $3.14 per pound, up 42 her annual 8:15 a.m. “industry trends” to WMMB research. A recent study ago but up 16 cents from $2.28 last year. cents from $2.72 two weeks ago and up speech on Monday of the conference. conducted by Information Resources Natural varieties of 1-pound shredded 37 cents from $2.77 last year. CMN You simply couldn’t afford to miss that. Inc. for WMMB in partnership with Her death came too soon, and we join a Wisconsin cheesemaking company the countless others who are saluting found that adding the Wisconsin logo Tetra Pak planning to relocate headquarters her achievements at this year’s show. and the word Wisconsin to packaging Coincidental to this 50-year birthday resulted in a 5.9 percent increase in DENTON, Texas — Effective June pilot plant. for IDDBA, Wisconsin Milk Marketing volume sales. Additional consumer 30, Tetra Pak Inc. is moving its North In addition, Tetra Pak’s processing Board (WMMB) also is celebrating research has found signifi cantly higher American Headquarters to 3300 Airport offi ces previously located in Lake Gene- anniversaries this year. Two programs purchase interest as well as perceived Road, Denton, Texas. va, Wis., and its current offi ce in Vernon with important relevance to market- overall quality and value for Wisconsin The new headquarters will house Hills, Ill., will move to one integrated fa- ing and retailing — the Wisconsin identifi ed cheese. all Tetra Pak functions under one roof, cility. Effective June 30, Tetra Pak’s pro- Master Cheesemakers program and The What’s New from Wisconsin including packaging material manufac- cessing, spare parts distribution center the What’s New from Wisconsin new publication was developed by WMMB turing, technical services, commercial and HR Service Center will be located in product bulletin — are marking their in 1994 to introduce new Wisconsin and marketing functions, and its R&D a new facility in Vernon Hills, Ill. CMN

Study fi nds proposed Nutrition Facts label updates may be more effective than current label WASHINGTON — A study recently patterns emerged in the results: consumers actually spend looking at FDA’s proposed changes to nutritional conducted by the Georgetown Institute • When consumers viewed labels labels. Together, these results support labeling, according to researchers. CMN for Consumer Research fi nds that con- that depicted the larger serving sizes, sumers fi nd recently-proposed updates consumers perceived the food to be to Nutrition Facts labels by FDA are less healthy. This result is consistent easier to read in less time. with the goals of FDA; foods labeled The last time FDA changed the labels with larger serving sizes will increase for the nutritional information of foods perceptions of unhealthiness and in was 1993, the study notes. Much has turn hopefully decrease the amounts changed since then in terms of nutrition Americans consume.

and food consumption. Most notably, • Consumers found the proposed la- We are your custom sourcing specialists for procuring Quality Cheddar Cheese to meet there have been signifi cant increases bel and alternate label to be more help- your specific needs. Celebrating 12 years in business and staffed with over 108 Years in the rates of overweight and obese ful when allowed only a brief, 10-second Combined Experience in the cheese industry. Please contact a “WAG” employee today for Americans. In the years between 1988 view. But when given unlimited time to more info. We are here to meet your needs. Visit us on the web at www.wagcheese.com and 1994, approximately 23 percent look at the label, consumers found the of the population was obese and 55 original label to be more helpful than percent was overweight, but by 2010, the proposed and alternate labels. This 36 percent were obese and 69 percent result is particularly important because were overweight. consumers typically only briefl y look at nutritional labels when shopping, and Currently, almost all packaged Monitored Set Aside Cheddar Programs products in the United States require labels should be designed accordingly, 40# Colored & White nutritional labels, the study adds. De- the study says. 640# Colored & White spite this, many Americans still fail to Researchers say these results have make healthy dietary choices. While important implications for future Cheddar Cheese Aging Programs there are many reasons for this, FDA has policy on nutritional labeling. The most 40# White & Colored; 640# Colored & White suggested that better labeling, that is important impending change to nutri- Cheddar Spot Sales (colored & white) clearer and easier to comprehend, could tional labels seems to be the proposed Fresh to 10 years. Available in LTL & T/L's help improve consumers’ decisions. change to serving size. This will likely To improve nutrition labels on foods, come as a welcome change to consumer Grading Services FDA has proposed two significant advocates who often argue that smaller- FIVE Licensed WI Cheese Graders changes to the current standards. than-reality serving sizes can be seen as 2nd & 3rd Generations One is a reformatting of the current a method of deceiving consumers into Flavor & Functionality Profiling nutritional facts layout, which would believing products are less healthy than Mild, Medium, Sharp, XSharp & Beyond emphasize calories and serving size; they are in reality, they add. Chunk, Shred, Slice, Dry, Process, Etc. the other change would be adjusting Also notable is the fact that the serving sizes to refl ect what consumers newly-proposed label presentations Warehouse & Financing Available actually consume. (See “FDA unveils were rated as more helpful in the Throughtout Wisconsin proposal to update Nutrition Facts brief viewing scenario. This can be at- label on foods” in the Feb. 28, 2014, tributed to the fact that the proposed issue of Cheese Market News.) labels achieve their goal by promi- 3051 Progress Way, Suite 206, Kaukauna, Wisconsin 54130 To assess the effectiveness of the nently displaying the most important P: 920.759.1534 F: 920.759.1529 Ken Neumeier proposed changes to label formats and information on nutritional labels, , President & CEO, [email protected] Kate Neumeier Clarke serving sizes, Chris Hydock and Anne the study says. Additionally, the brief , V.P. & COO, [email protected] Wilson, researchers with the George- viewing scenario was independently photo copyright WMMB town Institute for Consumer Research, determined to closely match how long For more information please visit www.wagcheese.com conducted a study in March in which consumers evaluated the healthiness of foods and the helpfulness of the proposed labels as well as the current labels. The study presented consumers with three food items: a 20-ounce bottle of soda, a frozen pizza and an 8-ounce bag of chips. Consumers were presented with a picture of each product followed by a picture of its nutritional facts label. Consumers were randomly assigned to view the current label, the proposed label or an alternate proposed label. Each label also was presented with nutritional information for the existing serving size values or nutritional information for 1.5 times the existing serving size, which is closer to the proposed FDA serving size adjustments. Lastly, nutritional label information was presented for either 10 seconds, to mimic an in-store viewing, or for an unlimited quantity of time to allow for careful review. Consumers then indicated how healthy they perceived each item to be and how informative or helpful they found the labels. Researchers note that two important For more information please visit www.theciaa.org

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — May 30, 2014 PEOPLE

Foremost Farms names its 2014 agricultural education scholars Comings and goings

BARABOO, Wis. — The 2014 winners of Danielle Hegemann, Union Grove, Wis., Madison this fall to study dairy science. Zoey Brooks, Waupaca, Wis., has Foremost Farms USA’s agricultural educa- will be a sophomore this fall at the Univer- Nicole Wright, Watertown, Wis., plans been selected as Wisconsin’s 67th Alice tion scholarships are pursuing degrees in sity of Wisconsin-Platteville, studying ani- to study dairy herd management this fall in Dairyland. Brooks will work as a dairy science, herd management, veteri- mal science with a minor in science and an at the University of Wisconsin-Madison. communications professional for the nary medicine and agriculture education. emphasis in a pre-veterinary curriculum. Clara Bass, Reedsburg, Wis., plans to Wisconsin Department of Agriculture, Ten children of Foremost Farms Adam Schumm, Willshire, Ohio, is a attend Viterbo University, La Crosse, Wis., Trade and Consumer Protection for the USA members have won scholarships member-owner and will be a sophomore to major this fall in veterinary medicine. next year. She graduated this month worth $2,000 each. Applicants for this fall at the University of Northwestern Leah Elsbernd, Calmar, Iowa, plans from the University of Wisconsin-Mad- the scholarship must be pursuing an Ohio, Lima, Ohio, where he is studying to attend Iowa State University, Ames, ison with a degree in animal science. agriculture-related curriculum. The agriculture equipment technology. Iowa, this fall to study agriculture. Ben Jeckel has signed on to the scholarship is funded by the Foremost Samantha Van Deurzen, De Pere, Elizabeth Sarbacker, Verona, Wis., Blimling/Dairy.com team as its senior Farms USA Charitable Foundation. Wis., will be a sophomore this fall at plans to attend the University of Wiscon- director/dairy consultancy. In this ca- •Collegiate scholars the University of Wisconsin-River Falls sin-Madison this fall to study dairy science. pacity Jeckel will provide clients with Laura Crosby, Greensburg, Ind., will be studying agriculture education. Carrie Urbanek, Cashton, Wis., plans a sophomore this fall at Purdue University, •High school scholars to attend the University of Wiscon- data, complete analysis and strategies West Lafayette, Ind., working toward a Logan Voigts, Platteville, Wis., plans sin-River Falls, River Falls, Wis., to for addressing various market seg- degree in agricultural education. to attend the University of Wisconsin- study agricultural education. CMN ments, different geographies, production investments and procurement planning. He also will participate in ongoing consulting and research efforts. Jeckel most recently worked at Abbott Nutrition as the senior sourcing manager for dairy ingredients. Mike Wilkins has been appointed to regional sales manager for Dorner Manufacturing Corp., Hartland, Wis. Wilkins will be working with sales channel partners and key accounts to grow the company’s industrial and sanitary conveyor business throughout the Upper Midwest region of the United States. Wilkins joins Dorner after most recently serving as a regional sales manager for THK Global, Chicago. National Farmers Union (NFU) President Roger Johnson recently announced a number of NFU staff changes. Melisa Augusto, previously director of communications, will now serve as director of membership and marketing; Chandler Goule, previously vice president of government relations, will now serve as senior vice president of programs; Brittany Jablonsky succeeds Augusto as director of communications; Jeff Knudson has been promoted from vice president of operations to senior vice president of operations; Maria Miller, previously NFU’s director of education, has Our cheese collection stands out for its robust ﬂavor, been appointed executive director of smooth texture and popular varieties: the NFU Foundation; Mike Stranz has been promoted from government MONTEREY JACK • CO-JACK • FARMERS • CHEDDAR relations representative to senior government relations representative; and Omega Valley Farmers™ is proud to bring you the Ethan Whitmore, previously member- highest quality Omega 3 products available today: ship database manager, will now serve • Hand-crafted by Master Cheese Maker Ken Heiman as director of information systems. • Patented Natural Plant-based Ingredients ProSpect Analytical Technology • Quality Omega 3s Per Serving Inc., Plymouth, Minn., is expanding • rBST Free its coverage in the central United • Kosher Certiﬁed States with the addition of senior • Produced by Wisconsin Farmers account manager Peter Wendorf. Ken Heiman Nasonville Dairy He has nearly 30 years of experience Master Cheese Maker in marketing analytical instruments across various industries with a Omega Family Nasonville strong focus on the dairy industry. Farmers™ Dairy Wendorf was instrumental in the initial development of ProSpect’s in-line near infrared analytical devices OMEGA VALLEY FARMERS™ LLC CHEESE during his tenure at Filtration Engi- 100 PARKSIDE DRIVE | DORCHESTER, WI 54425 | OMEGAVALLEYFARMERS.COM | 800.521.2021 neering, Champlin, Minn., ProSpect’s former parent company. CMN For more information please visit www.omegavalleyfarmers.com

Farm Bill listening WMMB announces Dairy Days of Summer campaign and contest

session announced MADISON, Wis. — The Wisconsin Milk The dairy farm breakfast locator the Wisconsin Dairy Facebook page, www. Marketing Board (WMMB) has announced map, searchable by date or location, facebook.com/wisconsindairy, will have a WASHINGTON — As part of the its “Dairy Days of Summer” campaign, features many of the more than 70 dairy chance to vote for their favorite photo. implementation of the 2014 Farm which offers dairy-friendly ways to cel- farms across Wisconsin that welcome “The Dairy Days of Summer campaign Bill, USDA’s Rural Development is ebrate June Dairy Month in Wisconsin. the public to enjoy a breakfast during makes it easy for everyone to get involved hosting a listening session for public At the center of the campaign is the month of June. and celebrate Wisconsin’s vibrant dairy input about the Strategic Economic WMMB’s recently updated website, New to the campaign this year is industry,” says David Bavlnkam vice and Community Development prior- www.dairydaysofsummer.com, which the “Eat. Love. Share.” photo contest. It president, advertising, WMMB. “The ity funding to be made available for features recipes, an interactive farm encourages consumers to share photos of website has become the ultimate June certain rural development programs. breakfast locator map and calendar of themselves enjoying Wisconsin cheese, Dairy Month guide, fi lled with fun activi- The session will be held June 5 from Wisconsin dairy events. butter, ice cream, sour cream, cream ties for all ages, from farm breakfasts and 1-4 p.m. at the Whitten Building in The Dairy Days of Summer interac- cheese, yogurt, whipping cream or milk dairy festivals to special retailer events, Washington. tive calendar is fi lled with dairy-themed tagged with #LoveDairy via Instagram for recipes and more. We look forward to The focus for the session is for Rural festivals, such as the annual Cheese a chance to win the $3,000 grand prize. seeing photos from all of the special Development to hear from the public. It Curd Festival, various sampling op- Second place will receive $2,000 and third celebrations happening across the state.” is not a discussion with offi cials. Rural portunities, special menus and deals at place $1,000. Photos must be shared be- For more information go to www. Development is interested in receiving participating restaurants and retailers. tween June 1 and June 30. In July visitors to dairydaysofsummer.com. CMN input on all aspects on the implementation of the provision. Attendees must register by June 3 by contacting Chad Maisel at 202-720-4581 or [email protected]. CMN THE CHEESE GUYS… USDA and HHS give notice of DGAC Your Total Cheese Sales & Marketing Support Team! public meeting • Over 80 years of combined experience • Expert knowledge in all aspects and WASHINGTON — USDA and the U.S. applications of marketing cheese Department of Health and Human • We represent quality manufacturers Services (HHS) have announced a from all over the U.S. and World public meeting of the 2015 Dietary • Expertise in imported and Guidelines Advisory Committee specialty cheeses (DGAC) will take place July 17 from • Broad knowledge of club stores and 1:15 p.m.-5:15p.m. EDT and again general merchandising programs July 18 from 8 a.m.-3:45 p.m. EDT. These meetings will be conducted Call one of the experts on via webcast. our team today... The secretaries of HHS and USDA Patrick Spaulding Suzanne Spaulding are directed to issue, at least every Mike Feeney Jay Spaulding five years, a report titled Dietary Patrick Elkins Michael Bauchman Guidelines for Americans. To assist Nathan Gorang Rodney Butcher with satisfying the mandate, a discre- Brian Argersinger Jim Andresen tionary federal advisory committee is established to provide independent, science-based advice and recommen- dations. The 2015 DGAC consists of a panel of experts who were selected from the public and private sectors. Individuals who were selected to serve on the committee have current scientific knowledge in the field of human nutrition and chronic disease. Dietary Guidelines for Ameri- cans encourage Americans to focus on eating a healthy diet — one that focuses on foods and beverages that help achieve and maintain a healthy weight, promote health and prevent disease. The meeting is in place to promote transparency of the process and to encourage public comment. The meeting agenda will include a review of committee work since the last Can you SPOT the extraordinary, public meeting and plans for future well-versed team working on your behalf? committee work. Online registration for the meet- RETAIL • FOODSERVICE • INDUSTRIAL ing is expected to open June 4. To register by phone call Andrea THE CHEESE GUYS Popp, National Capitol Contract- (800) 521-7335 • FAX (810) 227-4218 ing, at 703-243-9696 by July 11. For Email: [email protected] • Web: www.cheeseguys.com more information or to register go to www.dietaryguidelines.gov. CMN For more information please visit www.cheeseguys.com Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — May 30, 2014 NEW PRODUCTS FOR DAIRY MANUFACTURERS

Master-Bilt announces new line of merchandisers and product updates at 2014 NRA Show

CHICAGO — Master-Bilt, a manu- fer the largest standard feature set exterior. Additionally, the systems the Web2Walk-In set points screen. facturer of commercial refrigeration, including LED canopy lighting, an provide audible and visible alarms. “The Master Controller is a result recently debuted a new line of open air electronic controller that allows the Master-Bilt’s Master Controller, of Master-Bilt’s commitment to provid- merchandisers and updates to existing user to monitor defrost functions from featuring Web2Walk-In software, is now ing cost-effective, energy saving and products at the National Restaurant a front panel interface and an electric Apple iOS compatible making remote performance enhancing refrigeration Association (NRA) Show held this condensate removal system that only monitoring and adjustment of walk- equipment,” says Bill Huffman, vice month in Chicago. operates when needed. Stainless steel ins accessible from any device with president of sales and marketing, Master-Bilt announced its new corrosion-resistant ﬂ oor pans are also an internet connection. The newest Master-Bilt. line of open air merchandisers — the standard. Master Controller also debuted at the The Web2Walk-In software loaded vertical VOAM series, and horizontal The HOAM and VOAM series in- NRA Show. on each controller remotely monitors HOAM series. All models meet the 2017 clude an expansion valve that permits In addition to iOS compatibility, and programs all data and setpoints us- Department of Energy standards. The the optional installation of a remote a new defrost function built into the ing any device with a wireless internet VOAM models feature multiple tiers of refrigeration system that can be Master Controller’s Web2Walk-In soft- or cabled connection. Web2Walk-In 18-inch deep, two-position cantilever housed away from the unit, resulting ware monitors coil temperature and can pinpoint walk-in performance and shelving. The HOAM series features an in the removal of additional heat and automatically turns on evaporator fans maintenance issues, eliminating the adjustable shelf and has a full length noise from retail environments and for a short time when the coil is warm need to enter the walk-in or access roof- 10’-inch wide metal top. further electricity savings, Master- to melt accumulated frost and ice from top equipment to monitor or adjust the Both series feature sloping glass Bilt says. the fan guards. This new function may refrigeration system, Master-Bilt says. sides designed to hold a constant Both styles are constructed of be accessed through the control panel For more information go to www. temperature. The product lines of- textured ﬁ nishes on the interior and located on the evaporator coil or through master-bilt.com/products. CMN ITW Muller introduces GW-4100 carriage Ice Synergy offers new form of ice builder

CHICAGO — ITW Muller has recently loads up to 110” high. Its built-in fi lm SPRINGFIELD, Mo. — Ice Synergy times and shift the heat load, saving introduced its GW-4100 40-inch robotic cutter cuts fi lm at completion of wrap Inc. has introduced an ice builder that money on utility bills. The technology can pallet wrapper. The newly designed car- cycles. The GW-4100 40-inch has an in- generates micro ice crystals to make a utilize ammonia or “green” refrigerants riage offers twice the speed, throughput dependent top and bottom wrap pattern pumpable liquid ice for process cooling. and tie into existing central refrigeration and battery life compared to the stan- selection up to 20 wraps and the fi lm Utilizing patented orbital rod evapo- plant capacity to save initial capital dard GW-4100. tension can be adjusted electronically rator technology, Ice Synergy’s Maxi- expenditures and enhance return on Like its predecessor, the GW-4100 from the control panel. mICE slurry ice systems are more energy investment, the company says. 40-inch offers increased product With a height adjustable mast, effi cient than traditional ice builders, Systems are available in fl exible protection and wrapping consistency, the GW-4100 40-inch can perform 400 according to Ice Synergy. footprint and compact designs, from 3 improved employee safety, less waste loads per charge, comes pre-set with The technology is uniquely suited tons to 5,000 tons. and signifi cant time and cost-savings 99 wrap cycles. for effectively cooling high, intermittent For more information contact 417-863- over hand-wrapping, ITW Muller says. The machine also offers several heat loads and for utility savings, says 9602, or visit www.icesynergy.com. CMN “The 40” carriage was specifi cally safety features including an emergency Ice Synergy. developed to accommodate the need to stop button, safety contact edge and low The fl uidized ice crystal bed provides Kureha America wrap larger loads while simultaneously voltage which reduces shock hazard. a large surface area of latent ice energy decreasing cost and maintenance,” says “Customers get all the benefi ts from to handle rapid cooling of high heat loads introduces barrier Michael Klear, sales and marketing our popular GW-4100 with the added to constant low temperatures. Constant director, ITW Muller. bonus of being able to wrap larger glycol supply temperatures are typically shrink packaging The GW-4100 40-inch robotic pallet loads with even greater effi ciency,” 28 F, and are achieved by drawing off the NEW YORK — Krehalon, a global line wrapper reaches speeds of 60 loads Klear says. bottom of the ice slurry storage tank. of barrier shrink packaging materials per hour and comes standard with a For more information contact sales@ According to Ice Synergy, processors for cheese and perishable foods, will telescoping mast — accommodating itwmuller.com or 1-800-628-6787. CMN can run compressors during off-peak now be available to food manufacturers in the United States through Kureha America LLC. The Standard of Excellence “While the Krehalon brand is new to the U.S. market, it is well established in Cheesemaking Equipment BlockBlock FormersFormers with proven performance and value 2200 - 60 ppoundound throughout the globe,” says Fred Dani- ell, president, Kureha America. “We’re flexibilitflexibilityy Block Formers launching the brand with our own primary technology, manufacturing and service resources and are looking forward Cheese Vats to providing the U.S. food packaging market greater access to these superior- performing products.” Cottage Cheese Vats Kureha America will offer the full range of Krehalon products — standard, Draining/Salting Belts high-abuse and cook-in shrink bags, form- shrink fi lms and fl ow-wrap fi lms — to accommodate a variety of retail, food service Curd Tables and distribution packaging options. Previously Krehalon products had been sold in the United States by Process Engineering Flavorseal. Now, Kureha America will provide local sales and technical service support, along with local bag-making to enhance fl exibility and speed-to-market, Innovative process solutions, engineered right. says the company. USA . The Netherlands . New Zealand For more information contact Jeff / +1 (320) 231-2210 www.relco.net Sherry, Kureha America, at info@kureha. For more information please visit www.relco.net com, or visit www.kreha.com. CMN Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

Consumers becoming less loyal to national brands according to new Deloitte study NEW YORK — U.S. consumers are push- giving up anything, according to the study. tions, Spectators are more likely to buy brand portfolio.” ing their shopping carts past many of Deloitte says 91 percent of consum- higher-priced products by a brand they Trust also trumps other brand America’s national brands and feel little ers noted that they have become more trust rather than cheaper or store alter- qualities when convincing a consumer regret in doing so, according to Deloitte’s resourceful. This resourcefulness has natives, with convenience carrying more to pay a little more, though health “American Pantry Study” of more than manifested itself through different sav- importance than price when it comes to and convenience also earn points with 375 brands across 30 product categories. ings tactics across consumer segments. selecting a retailer. Spectators have the consumers. Nearly 8 in 10 (78 percent) Seven in 10 shoppers (71 percent) say Deloitte’s analysis categorizes consumers highest income average compared to the consumers indicate they have purchased they’re spending less on food, beverage into four groups: super savers (26 per- other segments. a higher-priced newly-launched product and household goods, but don’t feel like cent), sacrifi cers (19 percent), planners Deloitte’s study found a narrow set of in the past year. Among them, 54 per- they’re sacrifi cing much. In fact, only (23 percent) and spectators (32 percent). brands winning the loyalty game primar- cent selected a more expensive product 31 percent of brands are considered a •Super Savers (26 percent) ily on trust, but also on price and product because it was a brand they trust, fol- “must have” — one that shoppers would Super Savers make a concentrated positioning. lowed by healthier option (38 percent) buy whether on sale or not — consistent effort to use coupons and visit multiple The top 10 percent of must-have and a company they trust (30 percent). with the last four years that Deloitte has stores. They describe themselves as price- brands differed signifi cantly from the Nearly 3 in 10 (28 percent) skipped a conducted the survey. conscious and deal-seeking, and are most bottom 10 percent of brands — most lower-cost alternative for one that was “National brands are pressured on likely to conduct product research and notably with a 27 percentage point rat- easy to prepare or use. all sides, from persistent consumer price comparisons through mobile and ing difference as a product that tastes or Conroy adds, “Consumer packaged frugality and low brand loyalty to rival online channels. works better. Additionally, the majority goods (CPG) brands are suffering from and store brand competition,” says Pat •Sacrifi cers (19 percent) (68 percent) of the top 10 percent of a crisis of the similar, where consumers Conroy, vice chairman, Deloitte LLP and Sacrifi cers are more likely than oth- must-have brands have a more focused don’t see a lot of difference between U.S. Consumer Products leader. “While ers to switch to store brands and only 16 price positioning and outperform those branded products on the shelf. Rather consumers initially resented buying percent describe themselves as brand that are relatively scattered. than exit a crowded category, brands less-expensive products out of necessity loyal. Sacrifi cers report the lowest mean “Traditional thinking that targets should consider new growth opportuni- a few years ago, they have changed their income among the consumer segments consumers at multiple price points ties where categories are beginning to tune. They have shifted from a feeling and are most likely to have large house- with good, better or best offerings often blur — such as extending their products of settling for lower-priced brands to hold sizes. misses the mark,” says Conroy. “Given into new meal times or store aisles, or settling into store brands distinguished •Planners (23 percent) the bifurcation of consumers between making a move to support from-scratch by high quality.” Planners are most focused on re- higher and lower income levels, brands cooking or prepared meals.” Nearly 9 in 10 (88 percent) respon- sourceful pantry management and plan- should instead address different shop- For more information dents say they have found several store ning ahead to maximize their budgets and pers’ ability and willingness to spend by about the study, visit http://www. brands that are just as good as national come from smaller households. moving to an OK, better and excellent deloitte.com/us/2014APS. CMN brands and that allow them to feel as •Spectators (32 percent) though they are saving money without The least affected by economic condi- INTRODUCING FDA issues draft guidance for desired SHRINK BAG exemptions from food allergen labeling SMART PACKS! WASHINGTON — FDA earlier this ingredients meet the exemption stan- GET THE SIZE YOU NEED, THE QUANTITY YOU WANT month issued draft guidance intended dards in FALCPA. AND SAVE MONEY! to help the food industry prepare sub- Companies that have demonstrated missions that seek exemptions from the to FDA that an ingredient qualifi es for labeling requirements for ingredients a labeling exemption are able to use derived from major food allergens. that ingredient, derived from a major The Food Allergen Labeling and food allergen, in food products with no Consumer Protection Act of 2004 (FAL- accompanying allergen declaration on CPA) requires that food labels identify the food label and, as such, expand the products containing major food allergens variety of food products available to food- (milk, eggs, fi sh, crustacean shellfi sh, allergic consumers, FDA notes. tree nuts, wheat, peanuts and soybeans). As discussed in more detail in the Because an ingredient derived from a draft guidance, FDA is looking to inform major food allergen may be modifi ed to manufacturers of the scientifi c evidence AS LOW AS such an extent that it does not contain the agency needs to evaluate submissions $29.00 allergenic protein or does not cause an in accordance with the standards defi ned PER BOX OF 250 BAGS allergic response that poses a risk to in FALCPA and help manufacturers human health, FALCPA provides for two evaluate whether to submit a petition • BUNZL EXCLUSIVE processes through which a manufacturer or notifi cation. • 250 SHRINK BAGS PER PACK can obtain an exemption from this label- The guidance, “Draft Guidance • BOXES EASILY FIT AT YOUR WORK STATION ing requirement for a specifi c ingredient. for Industry: Food Allergen Labeling The draft guidance is intended to Exemption Petitions and Notifica- • UNIQUE DISPENSING SYSTEM REDUCES WASTE help the food industry prepare com- tions,” is available at www.fda.gov. Bunzl Processor Division... your Authorized Distributor of Genuine prehensive submissions to allow FDA Comments can be submitted at www. Cryovac® Shrink Bags, Forming & Non-Forming Web Films and to expeditiously evaluate whether the regulations.gov through Sept. 5. CMN other Cryovac® packaging products!

Call or scan for your FREE copy of our Police shut down Italian Mozzarella factory Flexible Packaging Catalog. ROME — A Mozzarella factory was ria, says Alfonso Pannone, Carabinieri shut down and 13 people were arrested Police Major. The seven stores selling 800.456.5624 after it was discovered that local buffalo the cheese were shut down. milk was being replaced with cheaper, Two public health service vet- 528 E. 19th Avenue imported cow’s milk. erinarians were arrested for allegedly North Kansas City, MO 64116 Authorities found that the cheese, warning the factory about upcoming 800-456-5624 produced near the southern town of inspections. The probe into the factory www. KOCHSUPPLIES. com Caserta, Italy, contained as much as 20 began when a worker lost ﬁ ngers be- times the permissible levels of bacte- cause of a ﬂ awed safety system. CMN For more information please visit www.kochsupplies.com Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — May 30, 2014 NEWS/BUSINESS

Natural Grocers by Vitamin Cottage pulling all conﬁ nement dairy products from stores

DENVER — Natural Grocers by Vita- ensuring that all products are pasture- sumers have told us they aren’t sure Natural Grocers’ standards in- min Cottage recently announced that based and phasing out products from about what they’re buying or where clude: dairy animals must be grazed its nearly 90 stores will no longer sell confinement type dairies will take it came from. And they do care, be- for a minimum of 120 days; no animal dairy products that come from conﬁ ne- about a year. cause there are a lot of documented byproducts in feed; no hormones; no ment dairies. “Advertising buffets us with im- unintended consequences associated non-therapeutic drugs; no cloned Instead, in a move the chain ages of happy, healthy cows grazing with confinement dairies. By only car- animals; animals are allowed to hopes will cut through consumer on grass, but in many cases that’s not rying pasture-based dairy we are more exhibit their natural behaviors; confusion, Natural Grocers will only what is happening,” says Heather Is- transparent, we give our customers humane treatment; nutrition needs sell dairy products from animals that ely, executive vice president, Natural peace of mind and also expand the met; shelter provided as needed; and are pasture-based. The process of Grocers by Vitamin Cottage. “Con- market for dairy farms that want to no GMO alfalfa. raise their animals on pasture.” “We’ve done the math, and in our Natural Grocers is starting the Denver market, pasture-based dairy Blue Bell Ice Cream sets up shop in N.C. process of phasing out all confine- products are often comparable in ment dairy products by category, price and perhaps 10 cents more for BRENHAM, Texas — Blue Bell Ice Under the supervision of Matthew starting with yogurt. a carton of yogurt to 80 cents more Cream, headquartered in Brenham, Bradford, territory/operations man- The process of researching and for a half-gallon of milk, depending Texas, opened a new transfer station ager, Blue Bell Ice Cream, the transfer replacing confinement dairy products on the city you live in” Isely adds. in Wilmington, N.C., at the beginning station will service the eastern part of with comparable pasture-based dairy For more information, visit of April. North Carolina, adding an additional 2 has taken Natural Grocers executives www.naturalgrocers.com/products/ “We saw that we were really going million customers to the geographical to view dairies nationwide. dairy-resource-page. CMN to need a facility in southeastern North area covered by Blue Bell. The new Carolina to handle the expansion of transfer station also will take over serv- service to this area,” says Keith Brit- ing the town of Ocean Isle Beach, S.C. Share of milk marketed by U.S. dairy co-op ton, branch manager, Raleigh, N.C., Blue Bell Ice Cream will be producers declined between 2007-2012 Blue Bell Ice Cream. “This cuts down sold at Walmart, Kroger, Lowes on driving time on the road, makes Foods, and many independent su- WASHINGTON — Member-producers 17 for making Italian cheese, 49 for the whole distribution system oper- permarkets, drugstores and con- of U.S. dairy cooperatives marketed packaging fluid milk products, 24 for ate more efﬁ ciently and gets our ice venience stores throughout North 161.2 billion pounds of milk in 2012 churning butter, 35 for drying milk cream to consumers even faster. It Carolina. Blue Bell Ice Cream also — a 5.7 percent increase from 2007. products and 24 for drying whey prod- really reinforces our commitment to is featured at Carrabba’s and Out- This volume represented 80.9 percent ucts. Many other plants made various quality and service.” back Steakhouse restaurants. CMN of the milk marketed by farmers na- other dairy products or dairy-related tionally, a decrease from 82.6 percent products. in 2007, according to “Marketing Volumes of butter and nonfat and Operation of Dairy Cooperatives,” skim milk powders increased signifi- written by K. Charles Ling, an agri- cantly from 2007 to 2012. Cooperative cultural economist with USDA Rural share of butter, at 1.40 billion pounds Development. (a 28 percent increase since 2007), Including milk received from was 75 percent of U.S. production, non-members and non-cooperative and cooperative share of nonfat and firms, total milk handled by coop- skim milk powders, at 1.67 billion eratives was 167.7 billion pounds, pounds (a 36 percent increase), was or 84 percent of U.S. milk marketed 91 percent. in 2012. Three billion pounds of the However, cheese made by coop- volume was organic milk received by eratives decreased by 5 percent from 24 cooperatives. 2007 to 2012, to 2.39 billion pounds The number of dairy cooperatives and accounted for 22 percent (vs. 26 from 2007 to 2012 period decreased percent in 2007) of U.S. production. from 155 to 132. There were 47 co- Fifty-three dairy cooperatives re- operatives that processed and manu- ported having 22,969 full-time and 804 factured dairy products and operated part-time employees in 2012 and six receiving stations, and the other 85 other cooperatives had 12 part-time had no milk-handling facilities. employees. Another 21 cooperatives Sixty-six percent of total coop- reported having no employees. These erative volume was sold as raw milk 80 cooperatives marketed 79 percent in 2012 vs. 63 percent in 2007. The of cooperative milk. The other 52 other 34 percent was manufactured cooperatives did not supply data on at plants owned and operated by their number of employees. cooperatives. Complete financial data submit- There were 41,999 member pro- ted by 89 dairy cooperatives showed ducers marketing milk in 2012, 15 that total assets for the fiscal year percent less than in 2007. In 2012 ending in 2012 were $13.9 billion, three regions — East North Cen- total liabilities were $10.4 billion and tral, North Atlantic, and West North total equity was $3.6 billion. Eighty- Central — together accounted for four percent of the equity was allo- 86 percent of all member producers cated to members. Net margin before and 53 percent of cooperative milk taxes was $285 million, a return on volume. equity of 8 percent. Together, these The Western region was the top cooperatives marketed 79 percent of source of cooperative milk. At 59.4 total cooperative milk volume, with billion pounds, it represented 37 per- 15 reporting that their dairy sales cent of all cooperative milk in 2012. included $1.5 billion of dairy exports. Dairy cooperatives owned and For more information or the operated 184 plants, 13 of them for complete report go to www. receiving and shipping milk only, 32 rurdev.usda.gov/supportdocuments/ For more information please visit www.cheesesociety.org for manufacturing American cheese, BCP_RR230.pdf. CMN Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

The Institute of Food Technologists launches FutureFood 2050 food solutions program

CHICAGO — The Institute of Food challenge through the unbiased lens of dialogue about the options surrounding issues related to climate change, sus- Technologists (IFT) recently launched science, our goal is to address critical some of the world’s most complex, highly- tainability, politics, economic factors its FutureFood 2050 program to create questions surrounding food in a fair, charged issues.” and more. Scientists, along with policy a broad dialogue on how science will transparent manner that will hopefully The FutureFood 2050 interview makers, entrepreneurs, chefs, journal- deliver solutions needed to feed the surprise, and maybe even transform us series will tackle topics across the ists and more, will be featured. world’s 9 billion people by the year 2050. along the way.” food spectrum including global hunger, The 75 articles will be bundled With the premise that the science of From now until the fi lm’s mid- to sustainability, health and nutrition and in monthly themes over this year food is an essential ingredient for feeding late 2015 release, the FutureFood 2050 food safety. and next, and are available at the world sustainably, FutureFood 2050 interview series will look more broadly The interview series also will explore www.FutureFood2050.com. CMN will highlight the people and stories at the ways that science is tackling the leading the way toward a healthier, safer world’s most pressing food issues. Wisconsin tops specialty cheese production and better nourished planet. A new website, www.FutureFood2050. FutureFood 2050 will come to life com, will serve as a digital hub for the MADISON, Wis. — In 2013, Wisconsin and specialty Provolone remain other over the coming months with 75 inter- public to follow the stories and connect maintained its ranking as the nation’s top popular varieties. Limburger cheese pro- views featuring leaders from around the science to the conversation about how to cheese-producing state with 26 percent duction rose 24 percent vs. the previous globe. At the same time, a documentary feed the planet. An international team of production. At a record-high 640 mil- year, while Gorgonzola production was 12 will be completed looking at how the sci- of editors and journalists, including lion pounds, specialty cheese accounted percent higher, according to the report. ence of food will contribute solutions to award-winning author of The Taste of To- for 22 percent of Wisconsin’s total cheese Feta production in 2013 reached 80.1 feeding the world. The documentary will morrow: Dispatches from the Future of production last year, according to a million pounds, up 3 percent from 2012. provide the public with a closer, more Food, Josh Schonwald, will uncover the report by the Wisconsin Field Offi ce of In 2013 there were nine producers of intimate look at the science, stories and stories that shape the interview series. USDA’s National Agricultural Statistics Feta, up one from 2012. personalities addressing this challenge. “Feeding 9 billion people by 2050 Service (NASS). Production of Hispanic varieties hit “Many fi lms have focused on food simply can’t happen without science Of the state’s 126 cheese plants, 70.9 million pounds in 2013, up 8 percent issues, but they often neglect or misin- and technology playing a leading role,” 93 manufactured at least one type of from 2012. The number of producers went terpret the role of science, sometimes Schonwald says. “This project will show- specialty cheese during 2013, one more from 13 in 2012 to 16 in 2013. relying on personal beliefs more than case leaders, thinkers, entrepreneurs plant than last year. There were six producers of the facts,” says Scott Hamilton Kennedy, and activists who are shaping the future Feta accounted for the largest share Parmesan Wheel in 2013, which was the Academy Award-nominated fi lm of food from a wide variety of perspec- of specialty cheese production, with 13 down two from 2012. However, produc- director overseeing the FutureFood tives — some high tech, some not. And percent of the total. Blue, Hispanic types, tion totaled 53.7 million pounds in 2013, 2050 documentary. “By looking at this along the way, we hope to foster a better specialty Mozzarella, Parmesan wheel representing a 2 percent growth. CMN

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Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — May 30, 2014 NEWS/BUSINESS

MILLENNIAL Yancey’s Fancy has been interacting they come into their own as consumers, delicious package, cheese is a natural with this generation through festivals it will be even more essential.” fi t. It’s a matter of creating the right Continued from page 1 and has used social media for years. It Differing extensively from Baby products and positioning them in the utilizes Facebook, Twitter, Pinterest Boomers is how Millennials interact right way.” Facebook and Twitter accounts that en- and LinkedIn, with plans to move into with and react to marketing strategies. How Millennials decide where they gage in conversations with customers.” Instagram, Godlove adds. Millennials engage with brands far shop is determined by several factors. •Social engagement “We can’t just throw a TV or radio more extensively and personally than BCG’s report shows the purchasing deci- Millennials engage much more spot at them to accomplish everything,” do older generations, and they expect sions of U.S. Millennials are infl uenced extensively with brands through social he says. “We have to be on the ground their values to be refl ected in the brand by more people, and different types of media and mobile devices, especially working and engaging with consumers. they purchase, BCG says. people, compared to how older genera- when compared with older generations, Companies really need to have that “The conventional linear and ratio- tions make their choices. Less than half BCG says. personal touch.” nal approach to marketing has been a of Millennials say they trust expert advi- Fifty-two percent of Millennials sur- Porter Engwall says WMMB aims to process in which companies defi ned sors but instead report they are most veyed by BCG say they have used social encourage the group with its content — their brands and pushed brand and mar- infl uenced by family and friends as well media to “like” a brand — compared to share their stories and to develop a keting messages at consumers. But this as the opinions of strangers. This is an with 33 percent of the Baby Boomers connection with the generation while doesn’t work well with Millennials,” says outcome of the Millennials’ willingness surveyed. Thirty-nine percent of Millen- looking to understand how the dairy Christine Barton, partner and the lead to share their experiences online. nials post product reviews, and twice industry affects their lives. author of the BCG report. “Millennials “They are interested in high qual- as many Millennials as Baby Boomers Food retailers have been capitalizing want and expect a two-way, reciprocal ity products and place value on social check prices, look up product informa- on Millennials’ predilection for all things relationship with companies and their responsibility, locally produced food and tion or search for promotions on mobile technologically mobile. In a report by the brands. As a result, modern marketing product offering but may have little or devices while in a store. Perishables Group, 91 percent of retail- has become an ecosystem driven by inno knowledge of or connection to the “Regardless of the generation, social ers have or are developing strategies teractions among marketers, customers dairy or food production practices,” media and digital technology tools are that incorporate mobile devices. The and potential customers who help defi ne Porter Engwall says. “Most information an important part of how we market Perishables Group urges food marketers brands and infl uence their success.” is shared through the trust of peers and cheese and dairy products today,” Giam- to embrace multiple modes of digital This two-way relationship is referred close friends which are viewed as an ex- broni says. “Social media, digital gaming media to create a dialogue with Millen- to as the “reciprocity principle,” says pert or as someone who has a fi rsthand and access through mobile devices all nials vs. one-sided marketing. BCG. Through the feedback they express experience with a brand or product. should be part of the standard market- “They want to engage, share and both online and offl ine, Millennials Success to connect with the group is ing toolkit. The Millennial generation build a relationship with the brands infl uence the purchases of other cus- based on how well the company can is tapped into these instruments in a they love and support,” Giambroni says. tomers and even potential customers. relate and connect with their audience. bigger way than generations past and “Moving into the future as the next Even more impacting is that this Any size cheese companies can benefi t expect a brand to be at the same level.” generation, known as ‘digital natives,’ as generation helps defi ne the brand itself, from engaging through social media.” and technology serves to accelerate In addition to understanding how this infl uence. Millennials will make a the generation operates, being available positive and public effect if they have around the clock is listed as one of the a favorable experience with a brand or most important things brands can do to product, but if their experience is nega- engage their customers, BCG reports. Our Order Today! tive, the results can be more damaging to “Based on the research, we know companies than ever before, BCG says. that they expect variety, more choices, Exclusive •Purchasing power customization and personalization,” Jeffries Alix Partners adds that the Porter Engwall says. Key Players Millennials have much less brand loyalty The Perishables Group says Millen- Our Annual Profile of Who’s and are more willing to engage in differ- nials have a strong desire for custom- ent distribution models to fi nd food. This ization, which should be taken into Who in the Cheese Business generation is not fearful of purchasing consideration when developing new If you’re looking for an in-depth compilation things online and looking outside the products or marketing initiatives. of the movers and shakers in the cheese traditional grocery store — they’re less “As a company we make close to 40 and dairy industry, look no further. CHEESE MARKET NEWS’ Key Players, partial to the “one-stop-shop” concept different types of cheese and we’re look- our exclusive annual profile of who’s who in the cheese business, of grocery store shopping. ing to expand that quite a bit,” Godlove gives you comprehensive information on companies leading the “This is also a generation that is in- says of Yancey’s Fancy. “Customization cheese industry. Key Players features information on plant terested in where their food comes from does become applicable to the food locations, sales figures, acquisitions and mergers, expansions, new products and production data. and how it is produced,” Giambroni says. industry because cheese isn’t always Key Players is included annually in the June What is equally as important to real- just a single food you can eat. You’re issue of CHEESE MARKET NEWS® but can ize about Millennials is that they care creating a product consumers can use be yours in a separate, easy-reference reprint where they shop because they believe in recipes that takes them in all kinds for only $30 per copy. the brands and products they purchase of different directions.” Order your complete snapshot of the say something about where they fi t in Allowing consumers to dictate cheese industry’s Key Players today and what their values are, BCG says. explicitly what they purchase gives “Some serious effort needs to be put them a feeling of ownership and can in to be a company this generation can capture the elusive brand loyalty, but

P.O. Box 628254 • Middleton, WI 53562 • Phone: (608) 831-6002 • Fax: (608) 831-1004 respect — you can’t just be a machine,” it also gives suppliers valuable informa- E-mail: [email protected] • Website: www.cheesemarketnews.com Godlove says. “It’s the smaller compa- tion on their consumers. The ability nies that have an edge with Millennials to engage with consumers to capture ® CHEESE MARKET NEWS KEY PLAYERS REPRINT ORDER FORM: because they have that personal touch. and track their designs and purchases NAME: ______METHOD OF PAYMENT (U.S. Funds Only): And it works greatly in their favor.” has become an unprecedented form of TITLE: ______PAYMENT Enclosed Millennials look for organic, healthy, market research. COMPANY: ______Payment by $30 Credit Card artisan and locally processed foods to “Dairy has a strong story to tell ADDRESS: ______VISA MasterCard American Express stock their cupboards, and they will go that resonates with this population,” CITY: ______out of their way to obtain these products, Giambroni says. “This is especially STATE: ______ZIP: ______CARD #:______PHONE: ( ______) ______EXPIRATION DATE: ______reveals a 2013 Technomic report on food true for artisan and farmstead op- EMAIL: ______SECURITY CODE: ______industry trends. erations where products are made in DATE: ______SIGNATURE: ______“This is a generation that prefers smaller batches from locally sourced For immediate service, call (608) 831-6002 or fax your order to (608) 831-1004. to get their nutrients through foods vs. milk. This group is willing to put their SUBSCRIBER SERVICES • P.O. Box 628254 • Middleton, Wisconsin 53562 supplements and is looking to support money literally where their mouth peak performance,” Giambroni says. is to trade up for foods like organics For more information please visit www.cheesemarketnews.com “With its ability to deliver protein in a they view as more sustainable.” CMN

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Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — May 30, 2014 CLASSIFIED ADVERTISING USDA updates safeguard trigger • HELP WANTED 7 • HELP WANTED 7 • CHEESE/DAIRY 12 levels for cheese,

Hilmar Cheese Company and our business unit, Hilmar Ingredients, serves customers dairy imports in more than 50 countries from our two manufacturing facilities. Our founding head- TXDUWHUVLVORFDWHGLQ&DOLIRUQLD·VIHUWLOH&HQWUDO9DOOH\LQ+LOPDUDQGRXUVWDWHRIWKHDUW WASHINGTON — USDA’s Foreign Dalhart, Texas facility is located in a growing dairy region. Our steady supply of fresh Agricultural Service (FAS) in the May milk ensures our customers of consistent, year-round availability of product. 20 Federal Register listed the updated Immediate Opening: quantity-based trigger levels for dairy and other products which may be sub- Operations Manager – Dalhart Plant ject to additional import duties under Hilmar Cheese Company is seeking a seasoned Ops Manager to oversee management the safeguard provisions of the World of all designated areas of operations at our Dalhart, Texas plant. Key responsibilities Trade Organization (WTO) Agreement will include assuring products are manufactured on schedule, within quality standards on Agriculture. and cost objectives, and will work with individual departments to ensure maintenance Article 5 of the WTO Agreement on of the highest possible level of customer satisfaction. Agriculture provides that additional im- Requirements include: Education and experience commensurate with position; minimum port duties may be imposed on imports ÀYH\HDUVPDQDJHPHQWH[SHULHQFHLQWKHGDLU\SURFHVVLQJLQGXVWU\VWUDWHJLFNQRZOHGJH of products subject to tariffi cation as a of production operations management. result of the Uruguay Round, if certain &RPSHQVDWLRQDQGEHQHÀWVDUHYHU\FRPSHWLWLYHDQGQHJRWLDEOH5HORFDWLRQLVDYDLODEOH. conditions are met. Applicants can apply at: https://careers.hilmarcheese.com/careers/job-details/?id=356556 The agreement permits additional For more information, contact: duties to be charged if the price of an in- Cindy Blanc dividual shipment of imported products Corporate Recruitment Manager For more information please visit falls below the average price for similar Hilmar Cheese Company www.thefoodconnector.com goods imported during the years 1986-88 by a specifi ed percentage. It also permits [email protected] additional duties to be imposed if the WANTED volume of imports of an article exceeds the average of the most recent three VICE PRESIDENT OF SALES TO BUY years for which data are available by 5, 10 • Under Grade Dairy Powders or Trading Division Blends for Feed or 25 percent, depending on the article. • Will Purchase Retained These additional duties may not be About the Job: Sample Bags MCT Dairies is a leading dairy products trader, distributor, importer and exporter with over 100 million dollars • Will Purchase Whirl-Pak Bags imposed on quantities for which mini- ŝŶƌĞǀĞŶƵĞ͘ƵĞƚŽŽƵƌŐƌŽǁƚŚ͕DdĂŝƌŝĞƐŚĂƐĐƌĞĂƚĞĚĂŶĞǁƉŽƐŝƟŽŶŽĨsWŽĨ^ĂůĞƐǁŚŽƐĞŽďũĞĐƟǀĞŝƐƚŽ • No Quantity Too Large or Too Small mum or current access commitments ŝŶĐƌĞĂƐĞŶĞƚŶĞǁƐĂůĞƐďǇŵĂŶĂŐŝŶŐ͕ĚĞǀĞůŽƉŝŶŐĂŶĚĞǆƉĂŶĚŝŶŐƚŚĞĞǆŝƐƟŶŐƐĂůĞƐͬƚƌĂĚŝŶŐƚĞĂŵ͘KƵƌĐůŝĞŶƚƐ were made during the Uruguay Round ŝŶĐůƵĚĞĨŽŽĚĂŶĚďĞǀĞƌĂŐĞŵĂŶƵĨĂĐƚƵƌĞƌƐ͕ĚŝƐƚƌŝďƵƚŽƌƐ͕ĐŚĞĞƐĞƉƌŽĐĞƐƐŽƌƐ͕ĂŶĚĐĂŶĚǇŵĂŶƵĨĂĐƚƵƌĞƌƐĂƌŽƵŶĚƚŚĞ John Davis ǁŽƌůĚ͘tĞŽīĞƌĂŶĞǆƉĂŶĚŝŶŐǀĂƌŝĞƚǇŽĨĐŚĞĞƐĞ͕ďƵƩĞƌ͕ĚĂŝƌǇƉŽǁĚĞƌƐĂŶĚƉƌŽƚĞŝŶƐ͘WŽƐŝƟŽŶǁŝůůǁŽƌŬĐůŽƐĞůǇ [email protected] negotiations, and only one type of safe- ǁŝƚŚŽƵƌKǁŚŽŝƐďĂƐĞĚŝŶŽƵƌDŝůůďƵƌŶ͕E:,ĞĂĚƋƵĂƌƚĞƌƐŽĸĐĞ͕ĂŶĚǁŝůůƌĞƋƵŝƌĞƚƌĂǀĞůƚŚƌŽƵŐŚŽƵƚƚŚĞh^͘ (920) 878-0688 guard, price or quantity may be applied dŚŝƐƉŽƐŝƟŽŶŝƐƌĞƐƉŽŶƐŝďůĞĨŽƌŵĂŶĂŐŝŶŐƚŚĞĚĂŝƌǇƉƌŽĚƵĐƚƐƚƌĂĚŝŶŐĚŝǀŝƐŝŽŶ͕ŝŶĐůƵĚŝŶŐĂůůƐĂůĞƐ͕ƐŽƵƌĐŝŶŐĂŶĚ Codie Wegener at any given time to an article, FAS says. ƚƌĂĚŝŶŐĨƵŶĐƟŽŶƐ͘dŚĞsWŽĨ^ĂůĞƐŝƐƌĞƐƉŽŶƐŝďůĞĨŽƌƚŚĞĮŶĂŶĐŝĂůƌĞƐƵůƚƐ͕ŵĂŶĂŐĞŵĞŶƚŽĨƚŚĞĞǆŝƐƟŶŐƐĂůĞƐ [email protected] ƚĞĂŵĂŶĚŚŝƌŝŶŐĂŶĚƚƌĂŝŶŝŶŐŽĨŶĞǁƚĂůĞŶƚ͘dŚĞsWŽĨ^ĂůĞƐŝƐĂůƐŽĞǆƉĞĐƚĞĚƚŽŵĂŶĂŐĞĂďŽŽŬŽĨďƵƐŝŶĞƐƐ͘ (920) 422-4767 Updated quantity-based safeguard ĂŶĚŝĚĂƚĞĐĂŶƌĞƐŝĚĞĞůƐĞǁŚĞƌĞďƵƚŶĞĞĚƐĂƐƚƌŽŶŐďĂĐŬŐƌŽƵŶĚŝŶĚĂŝƌǇ͕ĨŽŽĚƉƌŽĐĞƐƐŝŶŐĂŶĚĐŚĞĞƐĞƉƌŽĐĞƐƐ- triggers for dairy product imports during Call today; ŝŶŐŝŶĐůƵĚŝŶŐĂĂĐŚĞůŽƌ͛ƐĞŐƌĞĞĂŶĚĮǀĞƉůƵƐǇĞĂƌƐŽĨŝŶĚƵƐƚƌǇĞǆƉĞƌŝĞŶĐĞ͘ǆƉĞƌŝĞŶĐĞŝŶŵĂŶĂŐŝŶŐƐĞǀĞƌĂů we build lasting calendar year 2014 are as follows: ŽƵƚƐŝĚĞĚĂŝƌǇƉƌŽĚƵĐƚƐĂůĞƐĂŶĚƐŽƵƌĐŝŶŐƉƌŽĨĞƐƐŝŽŶĂůƐŝŶĂƚƌĂĚŝŶŐĞŶǀŝƌŽŶŵĞŶƚŝƐĂƉůƵƐ͘ partnerships! • NSPF (not specifi cally provided for) ESSENTIAL JOB DUTIES & RESPONSIBILITIES: cheese: 102.3 million pounds. oŽŽƌĚŝŶĂƚĞ͕ĚĞǀĞůŽƉ͕ĂŶĚĞǆĞĐƵƚĞƚŚĞĂŶŶƵĂůƐĂůĞƐƉůĂŶŝŶƐƵƉƉŽƌƚŽĨŽƌŐĂŶŝǌĂƟŽŶĂůƐƚƌĂƚĞŐǇĂŶĚ For more information please visit • Swiss cheese: 55.1 million pounds. ŽďũĞĐƟǀĞƐǁŝƚŚƚŚĞK͘ www.mandjsalesllc.com • Cheddar cheese: 17.7 million oŝƌĞĐƚŝŵƉůĞŵĞŶƚĂƟŽŶĂŶĚĞǆĞĐƵƟŽŶŽĨƐĂůĞƐƉŽůŝĐŝĞƐĂŶĚƉƌĂĐƟĐĞƐ͘ oŶƐƵƌĞĐŽŵŵƵŶŝĐĂƟŽŶƐĂƌĞĐŽŽƌĚŝŶĂƚĞĚ͕ƐƵƉƉŽƌƚƐĂůĞƐƉůĂŶŽďũĞĐƟǀĞƐĂŶĚŵĞĞƚƐŽƌŐĂŶŝǌĂƟŽŶĂů pounds. ĞǆƉĞŶĚŝƚƵƌĞƌĞƋƵŝƌĞŵĞŶƚƐŝŶĐŽŶũƵŶĐƟŽŶǁŝƚŚƚŚĞK͘ • Other American-type cheese: o,ŝƌĞ͕ƚƌĂŝŶ͕ĂŶĚĚĞǀĞůŽƉŶĞǁƐĂůĞƐƚĂůĞŶƚ͘ oZĞĐŽŵŵĞŶĚƐĂůĞƐƐƚƌĂƚĞŐŝĞƐĨŽƌŝŵƉƌŽǀĞŵĞŶƚďĂƐĞĚŽŶŵĂƌŬĞƚƌĞƐĞĂƌĐŚĂŶĚĐŽŵƉĞƟƚŽƌĂŶĂůǇƐĞƐ͘ 443,705 pounds. oZĞƐƉŽŶƐŝďůĞĨŽƌĂůůĮŶĂŶĐŝĂůƉĞƌĨŽƌŵĂŶĐĞĂŶĚƌĞƐƵůƚƐ͕ĞǆƉĞĐƚĞĚƚŽŵĞĞƚŽƌĞǆĐĞĞĚĂŶŶƵĂůďƵƐŝŶĞƐƐ GOT CHEESE? • Italian-type cheese: 40.2 million ƉůĂŶƐĨŽƌƚŚĞƚƌĂĚŝŶŐĚŝǀŝƐŝŽŶ͘ oĞǀĞůŽƉĂŶŶƵĂůĮŶĂŶĐŝĂůƉůĂŶ͕ƵŶĚĞƌƐƚĂŶĚďĂƐŝĐWͬ>ĮŶĂŶĐŝĂůĂĐĐŽƵŶƟŶŐĂŶĚďĞĂĐĐŽƵŶƚĂďůĞĨŽƌ We purchase scrap cheese pounds. ƚŚĞĮŶĂŶĐŝĂůŽƵƚĐŽŵĞŽĨƚŚĞĚŝǀŝƐŝŽŶ͘ (fish(fish bait,bait, floorfloor sweeps, etc.)etc.) • Edam and Gouda: 15.2 million oŝƌĞĐƚĐŚĂŶŶĞůĚĞǀĞůŽƉŵĞŶƚĂĐƟǀŝƚǇĂŶĚĐŽŽƌĚŝŶĂƚĞƐĂůĞƐĚŝƐƚƌŝďƵƟŽŶďǇĞƐƚĂďůŝƐŚŝŶŐƐĂůĞƐ for feed. We can pick up on a ƚĞƌƌŝƚŽƌŝĞƐ͕ƋƵŽƚĂƐĂŶĚŐŽĂůƐ͘ for feed. We can pick up on a pounds. oĞůŝǀĞƌƐĂůĞƐƉƌĞƐĞŶƚĂƟŽŶƐǁŝƚŚƚŚĞŐŽĂůŽĨŵĂƌŬĞƟŶŐŽƵƌƐĞƌǀŝĐĞƐĂŶĚƉƌŽĚƵĐƚƐƚŽŬĞǇĐůŝĞŶƚƐŝŶ spot, weekly oror monthlymonthly basis.basis. • Blue cheese: 9.9 million pounds. ĐŽŽƌĚŝŶĂƟŽŶǁŝƚŚƚƌĂĚŝŶŐƚĞĂŵ͘ • Gruyere process cheese: 7.2 million oŽŽƌĚŝŶĂƚĞĂŶĚƉƌŽďůĞŵƐŽůǀĞŝŶĂƉƌŽĨĞƐƐŝŽŶĂůŵĂŶŶĞƌǁŝƚŚƚƌĂĚŝŶŐƚĞĂŵ͕ĐƵƐƚŽŵĞƌĂĐĐŽƵŶƚƐ͕ Please contact: ĐƌĞĚŝƚŵĂŶĂŐĞŵĞŶƚĂŶĚƋƵĂůŝƚǇĂƐƐƵƌĂŶĐĞ͘ pounds. oWƌĞƐĞŶƚƉĞƌŝŽĚŝĐƐĂůĞƐƌĞƉŽƌƚƐŚŽǁŝŶŐƐĂůĞƐǀŽůƵŵĞ͕ƉŽƚĞŶƟĂůƐĂůĞƐĂŶĚĂƌĞĂƐŽĨƉƌŽƉŽƐĞĚĞǆƉĂŶƐŝŽŶ͘ [email protected] • Lowfat cheese: 346,141 pounds. odƌĂǀĞůƵƉƚŽϱϬйŽĨƚŚĞƟŵĞ͘ oDĞĞƚĞƐƚĂďůŝƐŚĞĚƐĂůĞƐƋƵŽƚĂͬŐŽĂůƐďǇŽďƚĂŝŶŝŶŐŶĞǁďƵƐŝŶĞƐƐŽƉƉŽƌƚƵŶŝƟĞƐĂŶĚƌĞŶĞǁŝŶŐŽƌĚĞƌƐ (866) 547-6510 • Butter: 14.7 million pounds. ŽŶĞǆŝƐƟŶŐďƵƐŝŶĞƐƐ͘ • Butteroil and butter substitutes: oƩĞŶĚ/ŶĚƵƐƚƌǇdƌĂĚĞ^ŚŽǁƐΘƉĂƌƟĐŝƉĂƚĞƐŝŶdƌĂĚĞƐƐŽĐŝĂƟŽŶĨƵŶĐƟŽŶƐ͘ 11.7 million pounds. IDEAL CANDIDATE WILL POSSESS THE FOLLOWING: • Dairy mixtures: 27.9 million pounds. o<ŶŽǁůĞĚŐĞŽĨƚŚĞĚĂŝƌǇŝŶĚƵƐƚƌǇĂŶĚŐŽŽĚƐƚĂŶĚŝŶŐƌĞƉƵƚĂƟŽŶ͕ďŽƚŚǁŝƚŚĐƵƐƚŽŵĞƌƐĂŶĚƐƵƉƉůŝĞƌƐ͘ • Dried whole milk: 7.3 million o^ƚƌŽŶŐĂŶĂůǇƟĐĂůĂŶĚŽƌŐĂŶŝǌĂƟŽŶĂůƐŬŝůůƐ͘ oďŝůŝƚǇƚŽŚŝƌĞ͕ƚƌĂŝŶ͕ĐŽĂĐŚĂŶĚŚŽůĚĂƐĂůĞƐͬƚƌĂĚŝŶŐƚĞĂŵĂĐĐŽƵŶƚĂďůĞƚŽŐŽĂůƐ͘ pounds. o^ƚƌŽŶŐŝŶƚĞƌƉĞƌƐŽŶĂůƐŬŝůůƐ͕ƐĞůĨͲƐƚĂƌƚĞƌ͕ǁŝůůŝŶŐƚŽƚĂŬĞŝŶŝƟĂƟǀĞ͘ • Nonfat dry milk: 1.1 million pounds. o^ƚƌŽŶŐƉƌŽũĞĐƚŵĂŶĂŐĞŵĞŶƚĂŶĚĚĞĐŝƐŝŽŶͲŵĂŬŝŶŐƐŬŝůůƐ͘ www.whalenfoodsinc.com oWŽƐƐĞƐƐƐƚƌŽŶŐǀĞƌďĂůĂŶĚǁƌŝƩĞŶĐŽŵŵƵŶŝĐĂƟŽŶƐŬŝůůƐǁŝƚŚŝŶƚĞƌŶĂůͬĞǆƚĞƌŶĂůĐƵƐƚŽŵĞƌƐ͘ • Evaporated or condensed milk: 2.1 oīĞĐƟǀĞŽǀĞƌĂůůĐŽŵŵƵŶŝĐĂƟŽŶƐŬŝůůƐ;ŝ͘Ğ͕͘ĂƐŝŶǁƌŝƟŶŐƐĂůĞƐŽƌĚĞƌƐ͕ŽƌĚĞƌǀĞƌŝĮĐĂƟŽŶ͕ĞŵĂŝů million pounds. correspondence, etc.). For more information please visit • Dried whey/buttermilk: 91,381 oDƵƐƚďĞĂďůĞƚŽŵƵůƟƚĂƐŬĂŶĚŽƌŐĂŶŝǌĞŝŶĂĨĂƐƚͲƉĂĐĞĚĞŶǀŝƌŽŶŵĞŶƚ͘ www.whalenfoodsinc.com o,ĂǀĞƐŽůŝĚŶĞŐŽƟĂƟŽŶͬůŝƐƚĞŶŝŶŐƐŬŝůůƐǁŝƚŚĂĨŽĐƵƐŽŶĞǆĐĞůůĞŶƚĐƵƐƚŽŵĞƌƐĞƌǀŝĐĞĂŶĚƐĂƟƐĨĂĐƟŽŶ͘ pounds. odĞĂŵƉůĂǇĞƌʹŵƵƐƚďĞĂďůĞƚŽǁŽƌŬĐůŽƐĞůǇǁŝƚŚŽƚŚĞƌƐŽŶƚŚĞƚĞĂŵ͘ • Dried cream: 24,057 pounds. oDƵƐƚďĞĂďůĞƚŽ͞ĐůŽƐĞƚŚĞƐĂůĞ͕͟ŚĂǀĞĂƐƵĐĐĞƐƐĨƵůĐůŽƐŝŶŐƌĂƟŽĂŶĚŵĂŝŶƚĂŝŶĂĐƵƐƚŽŵĞƌůŽŐ͘ o,ĂǀĞƚŚĞĂďŝůŝƚǇƚŽĐĂůĐƵůĂƚĞŶƵŵďĞƌƐĂŶĚĂŵŽƵŶƚƐƐƵĐŚĂƐĚŝƐĐŽƵŶƚƐ͕ŝŶƚĞƌĞƐƚ͕ĐŽŵŵŝƐƐŝŽŶƐ͕ • Cream: 129,711 liters. ĨƌĞŝŐŚƚƌĂƚĞƐ͕ĐŽŶǀĞƌƐŝŽŶƚŽDĞƚƌŝĐƚŽŶƐ͕ĞƚĐ͘ • Ice cream: 2.2 million liters. oďŝůŝƚǇƚŽŝŶƚĞƌƉƌĞƚĂǀĂƌŝĞƚǇŽĨŝŶƐƚƌƵĐƟŽŶƐĨƵƌŶŝƐŚĞĚŝŶǁƌŝƩĞŶŽƌŽƌĂůĨŽƌŵ͘ oWŽƐƐĞƐƐĐŽŵƉĞƚĞŶƚĐŽŵƉƵƚĞƌƐŬŝůůƐƚŽŽƉĞƌĂƚĞĂŶĚƵƟůŝǌĞDŝĐƌŽƐŽŌKƵƚůŽŽŬ͕tŽƌĚ͕ǆĐĞů͕ • Animal feed containing milk: WŽǁĞƌWŽŝŶƚ͕^ŵĂƌƚWŚŽŶĞƚĞĐŚŶŽůŽŐǇĂŶĚZD^ŽŌǁĂƌĞĨŽƌůĞĂĚƚƌĂĐŬŝŶŐŝŶĨŽƌŵĂƟŽŶ͘ 163,319 pounds. ohƉŚŽůĚĂŶĚƐƵƉƉŽƌƚŽƌŐĂŶŝǌĂƟŽŶĂůŐŽĂůƐĂŶĚǀĂůƵĞƐ͘ odĂŬĞƚŚĞŝŶŝƟĂƟǀĞƚŽĂƐŬĨŽƌĂŶĚŽīĞƌŚĞůƉǁŚĞŶŶĞĞĚĞĚ͘ For more information, contact Souleymane Diaby, international trade &ŽƌĐŽŶƐŝĚĞƌĂƟŽŶ͕ƉůĞĂƐĞĨŽƌǁĂƌĚǇŽƵƌƌĞƐƵŵĞƚŽ: Email: [email protected] specialist, FAS, at 202-720-2916; e-mail: (NO phone calls please!) FAX: 877.543.9911 [email protected]. CMN Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

MARKET would set a new standard for future trade nership (TTIP) negotiations also were the use of common food names.” agreements,” the statement continues. held last week in Arlington, Va., where Hough also noted that the U.S. dairy Continued from page 1 “In fact the TPP envisioned by Japan, if negotiators from the United States and industry is not opposed to legitimate GIs. it stands, would be the least comprehen- European Union heard from a record At the same stakeholder meeting, has said Japan will not abolish tariffs sive agreement the U.S. has negotiated number of stakeholders during an open oriGIn — a global coalition of GI groups in fi ve agricultural sectors including since the 21st century began.” public forum. — spoke in favor of protecting geographi- basic agricultural products such as dairy, The groups say U.S. negotiators still During the stakeholder event, IDFA cal indications. sugar, rice, beef, pork, wheat and barley, have a chance to push Japan to provide Senior Group Vice President Clay Hough “Through GIs, producers differenti- as well as many downstream products meaningful agricultural market access outlined the U.S. dairy industry’s posi- ate their goods, leveraging their geo- made from these items. in the agreement. However, if Japan tion on geographical indications (GIs), graphical origin and associated qualities. The International Dairy Foods As- continues to refuse to open its agricul- centering on protecting common food As intellectual property rights, though, sociation (IDFA) joined U.S. pork, rice tural sector to meaningful competition, names for use by U.S. dairy companies. recognized internationally by the 159 and wheat organizations in a statement the groups urge leaders to suspend “The EU’s recent GI strategy is in- members of the World Trade Organiza- warning that the broad exemption Japan negotiations with Japan to conclude compatible with the fundamental goal of tion (WTO), GIs must be adequately is demanding will encourage other part- a comprehensive agreement with TPP a trade negotiation, which is to remove protected, primarily in the interest of ner countries to withhold their sensitive partners who are willing to meet the trade barriers — not add them — and al- consumers,” says Giorgio Bocedi, legal sectors as well. same goals. low for greater competition,” Hough told advisor for the Consorzio Tutela Aceto “Minister Amari’s statement in Sin- Meanwhile, the fi fth round of Trans- U.S. and EU negotiators. “TTIP should not Balsamico di Modena and the Consorzio gapore that none of Japan’s sensitive atlantic Trade and Investment Part- be a vehicle to deny U.S. dairy companies Formaggio Parmigiano Reggiano. CMN agricultural items will be fully liberalized may signal the end of hopes for the Trans- Pacifi c Partnership to become a truly comprehensive and forward-looking 21st century agreement,” the groups say. “The result would fall far short of a truly comprehensive agreement that

3-A SSI offers new draft standard for equipment, systems

MCLEAN, Va. — 3-A Sanitary Standards Inc. has announced the availability of a new draft standard for public review: 3-A Sanitary Standards General Require- ments T-00-00. The proposed standard es- More News, tablishes minimum sanitary (hygienic) We ﬁll our newspaper each week requirements for design, materials and with news “that is all about YOU.” fabrication/installation of equipment More Solutions, and systems. The weekly news coverage and This draft standard is intended for support you receive from use on a voluntary basis by equipment More Choices! CHEESE MARKET NEWS is and machinery fabricators, processors unmatched in the industry. and regulatory agencies and by other Choose the Best... We take serious news, add in analysis, Standard Developer Organizations to attention to detail, passion and integrity help assure that adequate public health Cheese Market News. to deliver the highest level of coverage protections exist for the equipment or and service in the cheese business! systems and covered products. Because the Right 3-A SSI uses this document as its pri- News Matters! Call us today to discuss mary source of hygienic design criteria your marketing needs or for 3-A Symbol authorization. The stan- to subscribe. dard deﬁ nes the general requirements for hygienic equipment intended for processing milk, milk products, foods, food ingredients, beverages or other edible materials. 3-A SSI is developing the new standard as an American National Standard ® to inform all interested parties and to CHEESE MARKET NEWS SUBSCRIPTION FORM: encourage participation in the project. 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) 3-A Sanitary Standards are developed F $135 (2nd Class) F $190 (1st Class/Canada) F $195 (2nd Class) F $315 (1st Class/Canada) F $135 (Email Only. Without Mail Service) F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only) through a consensus-based process

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — May 30, 2014 NEWS/BUSINESS

SCHOOL tion is concerned that the new meal Championed by fi rst lady Michelle fl exibility for school districts working to regulations are resulting in declines Obama, the new rules have been phased meet updated whole grain requirements. Continued from page 1 in school milk consumption. in over the past two school years, with Schools demonstrating signifi cant chal- However, U.S. Agriculture Secretary more changes to come this year. The rules lenges in serving whole grain-rich pastas An amendment that would have Tom Vilsack says the House bill un- set fat, calorie, sugar and sodium limits now can continue serving traditional removed the waiver from the budget dermines the effort to provide school on foods in the lunch line and beyond. enriched pasta products for up to two bill was defeated. children with more nutritious food and News reports say the fi rst lady is pushing years as the industry works to develop Congressmen in favor of the waiver would be a major step backward for the back against the bill’s language to include healthy pasta that works for schools. say they are responding to requests health of American children. a waiver for compliance with the rules. “We continue to listen and work from local schools that experienced “School nutrition standards are de- Meanwhile, there are reports a Sen- closely with schools and parents to higher costs and noticed more food waste veloped by independent experts, over 90 ate compromise emerged last week that implement common-sense nutritional when they attempted to meet the new percent of schools report that they are opens up the possibility of delaying or guidance that supports a healthier next standards. Some school districts and the successfully implementing them, and voiding sodium standards set for 2017, generation,” Concannon says. “But with School Nutrition Association requested studies show they are working to help kids expands whole wheat fl exibility and one-third of American children fi ghting the waiver to allow more time for schools be healthier,” Vilsack says. “USDA has con- requires a report to Congress on efforts to obesity, we cannot accept politically mo- to adjust their procurement strategies to tinued to show fl exibility in implementing help schools that are having trouble entic- tivated efforts to undermine standards meet the new school meal regulations. these new standards, and Congress should ing students to eat the healthier meals. and deny kids healthier options.” CMN The International Dairy Foods As- focus on partnering with USDA, states, USDA Under Secretary for Food, sociation supports the proposed House schools and parents to help our kids have Nutrition and Consumers Services Kevin waiver provision, noting the organiza- access to more healthy food, not less. Concannon last week announced new Brunkow Cheese issues recall due to undeclared soy

DARLINGTON, Wis. — Brunkow Cheese is voluntarily recalling its 8-ounce tubs of Fayette Creamery brand Jalapeno Pepper Raw Milk Cheddar Cold Pack Cheese Spread because it may contain an undeclared soy ingredient. People who have allergies or severe sensitivity to soy run the risk of serious or life-threatening allergic reaction if they consume these products. The recalled cheese spreads are distributed nationwide in retail stores, at farmers’ markets and through direct sales on premise at Brunkow Cheese in Darlington, Wis. The products come in 8-ounce, clear plastic tubs marked with a range of sell-by dates and codes on the bottom. No illnesses have been reported to date in connection with this problem. The recall was initiated after it was discovered that the soy-containing product was distributed with a label that did not reveal the presence of soy. Subsequent investigation indicates the problem was caused by an oversight in the company’s labeling process. Production of the product has been suspended until Brunkow Cheese is certain the problem has been corrected. CMN E. coli in Michigan traced to raw milk

HOLLAND, Mich. — Two cases of E. coli O157:H7 in West Michigan have been traced to the consumption of raw milk products from an Ottawa County, Mich., cow share program. In March, a 31-year-old Muskegon County woman became ill after drinking raw milk, and in April, a 6-year-old child from Kent County became ill after possible consumption of the raw milk product. The Ottawa, Muskegon and Kent County health departments have issued a joint release warning consumers of the risks of consuming raw milk. It is not legal to sell raw milk or raw milk products in Michigan. Some consumers in the state obtain raw milk through herd share programs, which are not licensed or in- For more information please visit www.devilletechnologies.com spected by state or local agencies. CMN

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 21 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS McCadam represent 1,200 farm families dairy farmers, clad in red and black The cooperative also held an “Open in America’s Northeast. plaid, descended upon New York City Farm Sunday” Oct. 13. Consumers were Continued from page 1 Another new item from Cabot that Nov. 8 to personally give thanks to New invited to visit one of 49 farms to learn debuted in 2013 is Everything Bagel Yorkers for their loyalty and support. about “farm to fork” sustainability, try Cheddar, which features the classic Coach buses, wrapped in plaid, traveled the “World’s Best Cheddar” and meet fl avors of an everything bagel in a hand- throughout Manhattan and Brooklyn their local dairy farmers. rubbed Cheddar, available at retail in dropping off the farmers at scores of In March, Cabot Creamery launched the deli case. locations to give thanks to consumers the fi fth iteration of Reward Volunteers. Additional new items introduced with giveaways, award-winning cheese Reward Volunteers 5.0 will honor vol- Agri-Mark Inc. under the Cabot line in 2013 include tastings and an Instagram contest. unteers from across the country with Methuen, Mass. Cracker Cuts — 8-ounce pre-sliced “It helped us increase our visibility a variety of prizes each month through dairy bars — Light French Onion Dip and sales, and it was a good opportunity March 14, 2015. Key executives: Richard Stammer, and Whipped Butter. for our farmers to interact with consum- The program was fi rst launched in CEO; Ed Townley, COO; Richard John- In an effort to bring consumers ers,” DiMento says. “We’re always trying February 2012. Since then, it has grown son, sr. VP, sales; Roberta MacDonald, closer to its farmer-members, Agri-Mark to make the connection with consumers each month and given away thousands of sr. VP, marketing; James Pratt, sr. VP, in 2013 launched the fi rst-ever Cabot that we’re owned by farmers and our dollars in cash and prizes to deserving manufacturing; Robert Wellington, Dairy Farmer Gratitude Tour. More than products are locally-produced in the volunteers and volunteer organizations, sr. VP, economics, communications 75 New York State and New England Northeast.” a & legislative affairs; Raymond Dyke, Turn to KEY PLAYERS, page 22 VP, technology; Robert Stoddart, sr. VP, member services; Peter Gutierrez, international sales dir. Dairy plants: Chateaugay, N.Y. (Cheddar, Muenster); Cabot, Vt. Tetra Scherping™ Yield Master Vat (Cheddar, fl avored Cheddars, cultured Durable, Dependable, Irreplaceable products, cut & wrap); Middlebury, Vt. (Cheddar, whey protein); West Spring- fi eld, Mass. (butter, powder, condensed Patented counter rotating shafts. Higher cheese yields. blends) Minimal RPM speeds. Reduced water usage. Built right to Estimated annual cheese produced: ensure minimal maintenance. 55 million lbs. Estimated annual cheese marketed: 55 million lbs. 2013 sales: $900 million Projected 2014 sales: $910 million Percentage of sales from cheese: 35% Websites: www.agrimark.coop, www. cabotcheese.coop, www.mccadam.coop A look inside: Agri-Mark Inc. this year was excited to launch its new premium Cabot Legacy line, which includes three Cheddars for consumers looking to entertain or have a quiet night at home. The line draws on Cabot’s farmer heritage, bringing three unique deli cheeses to the dairy case: Farmhouse Reserve, an artisanal-grade Cheddar; Al- pine Cheddar; and White Oak Cheddar, which has a subtle caramel sweetness and hints of toasted nuts. The British- style White Oak Cheddar was inspired by the cooperative’s award-winning Cabot Clothbound Cheddar, company offi cials say. The launch of the new line comes with its own microsite, www.cabotcheese. coop/legacy, which includes videos, recipes, wine and beer pairings, and educational information about the cheeses. “We’re investing a lot of resources in the legacy collection, and we hope it resonates with consumers,” says Doug DiMento, spokesperson, Agri-Mark. Agri-Mark is the largest dairy farmer cooperative in New England. The cooperative is active on regulatory Contact us: and legislative issues for its members, (320) 485-4401 and it works year-round to develop [email protected] new markets for its members’ milk. Tetrapak.com/cheese Agri-Mark markets much of its milk under its Cabot brand name, which has Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Scherping Yield steadily increased sales over the past Master Vat are trademarks belonging to the Tetra Pak Group. several years. Together, with Agri-Mark’s Mc- Cadam brand in New York, Cabot and For more information please visit www.tetrapak.com/cheese Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 22 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS vored “American” Style Cheeses (Colby energy source,” he says. its expansion over the coming years. & Cheddar) class at the contest. Agri-Mark also is looking for ways to “We must attain critical mass over Continued from page 21 At the National Milk Producers double its profi ts over the next several the coming years in order to ensure our Federation’s Championship Cheese years to reach the $18-$20 million range, cooperative’s longevity and remain a sig- Agri-Mark offi cials say. Contest this past November, Agri-Mark’s he notes. nifi cant player in the fast-consolidating Cabot Creamery in April launched Vermont Medium Cheddar placed fi rst “The last seven years have been some global dairy industry,” says Robert Coal- a “Pedal for Good” ShopRite Store in its class. of the most profi table in the history of lier, CEO, Agropur Cooperative. “That is Challenge. The seven-store challenge At last fall’s World Dairy Expo Cham- the co-op,” he says. why we intend to pursue growth, both launched April 26 at the Greater Mor- pionship Dairy Product Contest, Cabot organic and through acquisitions, and ristown ShopRite in Cedar Knolls, N.J., Creamery earned a third place award aspire to become a dominant player in and coincided with ShopRite’s Earth for its sour cream. the industry.” Day 2014 celebration at its Cedar Knolls At the 2013 American Cheese Society Following its major acquisition of store. The program runs through June competition, Cabot Creamery earned Canada’s Farmers Cooperative Dairy 14 and includes stops at ShopRite stores fi rst place awards for its 75-percent last spring, Agropur also last year ac- in Livingston, Union, Washington, West Reduced Fat Cheddar, Cabot Tuscan quired Foremost Farms USA’s dry blend- Orange, Bernardsville and Hillsbor- Cheddar and Cabot Jalapeno 50-per- ing business in Preston, Minn., as well ough, N.J. cent Reduced Fat Cheddar; second as other dairy businesses. In November, “We’re inviting ShopRite customers place awards for its Cabot Vanilla Bean Agropur agreed to acquire Fromagerie to hop on our human-powered blender Greek Style Yogurt and Cabot 83 Butter; Agropur Cooperative Damafro, a major Quebec producer of bike to make Cabot smoothies and and third place awards for its Cabot Longueuil, Quebec fi ne traditional cheeses and a Canadian ‘Pedal for Good,’” says Karen Houchens, Monterey Jack and Cabot Old School leader in the production of Camembert marketing manager, Cabot. Participants Cheddar. Key executives: Serge Riendeau, and Brie. Also in November, Agropur are challenged to rack up as many The cooperative’s McCadam Cheese pres.; Robert Coallier, CEO; Jocelyn acquired M. Larivee International Inc. miles as they can on the blender bike. brand placed second in its class with Mc- Lauzière, sr. VP & CFO; Benoit Gagnon, (MLI), which has employees in Canada Houchens notes Cabot will donate Cadam Muenster at the same contest. exec. VP, corporate development; Rob- and the United States. 200 pounds of Cheddar to the winning The McCadam Cheese Team also ert Gour, sr. VP, change management; “The acquisition of MLI goes hand store’s food pantry of choice, and other earned fi rst place awards at last sum- Serge Fortier, sr. VP, information tech- in hand with our desire to develop the participating stores each will win 50 mer’s New York State Fair Dairy Prod- nology; Lorraine Bédard, sr. VP, legal export market,” Coallier says. “MLI’s pounds of Cabot Cheddar for the food ucts Competition for its Cheddar, Aged affairs, member relations & corporate expertise will see us signifi cantly ac- pantries of their choice. Cheddar and “Super” Aged Cheddar. secretary; Louis Lefebvre, pres., Cheese celerate our development as well as Agri-Mark Inc. and its Cabot and Looking to the future, the coopera- & Ingredients Division; Serge Paquette, access very promising markets.” McCadam brands continued to do well tive is looking toward an expansion at pres., Division Natrel & Fresh Products; This spring, Agropur concluded a on the cheese and dairy contest circuit its plant in Chateaugay, N.Y. Dominique Benoit, sr. VP, institutional merger agreement with New Brunswick- this past year. “We’re looking at a long-term com- affairs & communications; Pierre Cor- based Dairytown Products Ltd., which At this spring’s World Champion- mitment to upgrade and expand that riveau, sr. VP, human capital supplies butter, skim milk powder and ship Cheese Contest, Cabot Creamery plant over the next several years,” Cheese plants: A variety of cheese custom milk powder blends to the re- Cooperative’s Vermont Medium Ched- DiMento says. and ingredient products are processed tail, foodservice and further processing dar earned third place in its class, and In addition, the cooperative is build- in: Beauceville, Quebec; Granby, Quebec, trades. Cabot’s Cheddar, Vermont aged 2-plus ing a pipeline for natural gas to reach Hull, Iowa (Green Meadows Foods); La In December, Agropur announced years took fi rst and third in the Cheddar, the Chateaugay plant in 2014, and Crosse, Wis. (Main Street Ingredients); plans to build a new head offi ce con- Aged 2 Years or Longer class. sometime in 2015 or 2016, there will Lethbridge, Alberta (Sunnyrose Cheese), nected to its Fine Cheese Business Cabot’s Cottage Cheese Team swept be a natural gas line at its Middlebury, Little Chute, Luxemburg and Weyauwega, unit’s existing building in Longueuil, the cottage cheese class at the contest Vt., plant, DiMento notes. Wis. (Trega Foods); Notre-Dame-du-Bon- Quebec. Construction began in March, with its Vermont Style Cottage Cheese, “We’re investing in new technology Conseil, Quebec; Oka, Quebec; Pleissis- and the building, which will serve both and the cooperative’s Hot Buffalo Wing within the plants to handle natural ville, Quebec; Preston, Minn. (Foremost); as Agropur’s head offi ce and administra- Cheddar placed fi rst in the Pepper Fla- gas, which is a cheaper and more clean Saint-Hyacinthe, Quebec; St-Damase, tive center, will house more than 600 Quebec (Damafro); Truro, Nova Scotia employees when it opens in early 2016. (Farmers Cooperative Dairy); and Wood- This past year, Agropur also made stock, Ontario (Bright Cheese House) major investments by adding capacity Estimated 2013 sales (fi scal year and fl oor space as well as increasing ended Nov. 2, 2013): C$3.8 billion state-of-the-art equipment at its Trega Website: www.agropur.com Foods plant in Luxemburg, Wis. The Lux- A look inside: Agropur Cooperative emburg expansion cost C$108 million. celebrated its 75th anniversary in 2013 “This key project for our cooperative with a series of internal and external will ensure our organic growth on the activities throughout the year. Among expanding U.S. market,” Coallier says these was a banquet attended by more of the Luxemburg expansion, adding than 1,000 guests, the “75 X Thank that more than 50 percent of Agropur’s you!” campaign, which provided each cheese production now originates in the employee across Canada and the United United States. States with a cooler fi lled with Agropur The company also this past year has products to thank them for their dedica- added on to its Sunnyrose Cheese plant tion and engagement, and the produc- in Lethbridge, Alberta, and its Agropur tion of a book presenting highlights Signature cheese plant in Oka, Quebec. throughout the cooperative’s history. Several of Agropur’s cheeses re- Agropur processes more than 7.5 ceived awards at U.S. contests this past billion pounds of milk annually in its year. At the American Cheese Society’s 31 plants across North America, with 2013 competition, Agropur received 40 percent of its total products from fi rst place awards for its Camembert Canada and 60 percent from the United l’Extra and Oka l’Artisan, and second States. The cooperative has grown place awards for its Brie Normandie, through more than 130 mergers and Camembert Vaudreuil, Chevalier Triple acquisitions over its 75-year history; Crème, Rondoux Double Crème and currently has 6,188 employees and 3,348 Havarti Jalapeno. farmer members; and plans to continue For more information please visit www.epiplastics.com Turn to KEY PLAYERS, page 23 a

KEY PLAYERS human resources; Elizabeth Rapone, countries. company also recently began offering a business mgr. Its parent company Bongrain S.A. full line of shreds for foodservice that Continued from page 22 Cheese plant: Moonachie, N.J. (cut & counts itself as one of the world’s largest are processed at the Moonachie plant. wrap facility). ANCO does not produce producers of specialty cheese, converting ANCO says it is well-equipped to At the 2013 Wisconsin State Fair cheese; it imports and distributes spe- approximately 8 billion pounds of milk service its customers nationwide. competition, Cheddars from Agropur’s cialty cheeses throughout the U.S. annually. The product ANCO imports The company distributes cheeses Weyauwega, Wis., plant won both fi rst Estimated annual cheese marketed: to the United States includes product throughout the United States from its and second place in the mild Cheddar +/- 30 million lbs. from Bongrain SA, Friesland Campina five distribution centers located in category, while cheeses from its Luxem- Percentage of sales from cheese: 98% and Wensleydale Creamery. For many Elizabeth, N.J.; Charlotte, N.C.; Miami, burg, Wis., plant swept the Mozzarella Market segments for cheese: 80% of the products it imports, ANCO is the Fla.; Houston, Texas; and Los Angeles, class. Agropur’s Feta from Weyauwega retail; 20% foodservice exclusive U.S. importer. Calif. This guarantees freshness and food also placed fi rst in its class. Websites: www.ancofoods.com, www. The company sources its cheese safety control, says Sebastien Lehembre, At the World Dairy Expo contest iledefrancecheese.com, www.ilvillaggio- directly from overseas manufacturers marketing manager, ANCO. The company last fall, reduced-fat Monterey Jack cheese.com, www.affi nagecheese.com and cuts and wraps when necessary at its offers direct-store-delivery and also produced at Agropur’s Hull, Iowa, plant A look inside: ANCO Fine Cheese, own facility in Moonachie, N.J. The ANCO works with broker networks, offering and distributed by Masters Gallery Foods which is owned by Schratter Foods Inc., facility features Cryovac, L-seal and a great deal of fl exibility for individual won fi rst in the Reduced Fat category. a subsidiary of Bongrain S.A., imports Hayssen packaging capabilities as well customers’ needs. Agropur also placed fi rst with its whey cheeses from more than 20 different as smoking and Blue cheese rooms. The Turn to KEY PLAYERS, page 24 a protein isolate at this contest. Agropur picked up more than 20 prizes at the 2014 World Championship Cheese Contest. It won best of class awards for its mild Cheddar, medium Cheddar, whole-milk Mozzarella, low- Industrial Flooring moisture Mozzarella, smoked Provolone, Feta, reduced-sodium Provolone and Brie Chevalier Triple Crème. It received Specialists for second place for mild Cheddar, sharp Cheddar, Monterey Jack, Colby Jack, Provolone, smoked Provolone, Feta, Brie Over 50 Years! Double Crème Vaudreuil, Brie Chevalier Pepper and Crème de Grand Cheddar. Third place awards went to its aged Ched- dar, low-moisture part-skim Mozzarella, We combine the highest quality Camembert l’Extra and Champfl eury. Agropur notes that the recently- materials with time-proven signed trade agreement between Canada and the European Union is expected to installation. have a major impact on the Canadian cheese industry and dairy sector, with the gradual addition of close to 40 ANY ONE OF THESE SITUATIONS million pounds of European cheese to CAN SHORTEN YOUR FLOOR’S the Canadian market. Despite this and LIFESPAN: other challenges, for 75 years Agropur • Low Grout Joints has been focused on turning challenges into business opportunities, according • Cracked Chipped or to Serge Riendeau, president, Agropur Broken Brick/Tile Cooperative. • Expansion Joint Failure “Our cooperative’s 75th anniversary • Chemically Attacked will be remembered as a year in which Brick and/or Joints we picked up the pace, tightened our • Heaving or Dis-bonded We also manufacture processes and invested strategically in Brick/Tile heavy-duty cast order to face the challenges of tomorrow, 316 stainless steel floor drains. respond effectively to the demands of A properly maintained acid brick/tile floor growth, and meet and exceed the ex- • Handles Fork Lift provides excellent protection from chemical pectations of growing numbers of clients Truck Traffic and physical attack and can last a lifetime! • Offers Good and consumers,” he says. Chemical/Acid Think of your acid brick/tile floor as an Resistance • Built To Receive investment. The preventative maintenance a Membrane you provide TODAY will save you money in the future.

ANCO Fine Cheese Fairfi eld, N.J. A national leader, Stogsdill Tile Company has Call 800.323.7504 today specialized in the design, installation and repair for a free, no-obligation estimate or Ownership: a division of Schratter (with a focus on preventative maintenance) Foods Inc., a subsidiary of Bongrain S.A., Visit us on the web at of acid brick/tile flooring since 1963. www.stogsdilltile.com Virofl ay, France

Key executives: Alain Voss, CEO; Estimating Department: Joe Kline • Email: [email protected] • Phone: 610-583-0582 • Web: www.stogsdilltile.com Bertrand Proust, CFO; Sebastien Lehem- Home Ofﬁce: 14604 Harmony Road • Huntley, IL 60142 • Phone: 847-669-1255 • Fax: 847-669-1278 • Toll Free: 800-323-7504 bre, marketing mgr.; Ginger Bowen, dir., procurement; Dennise Tapia, dir., For more information please visit www.stogsdilltile.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 24 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Mascarpone. as Rosemary Goat, a pale color cheese Percentage of sales from cheese: 100% In keeping with the growing popular- with a creamy texture featuring balance Market segments for cheese: 30% Continued from page 23 ity of Italian cheese nationwide, the Il between the goat fl avor and fresh herbs, retail; 35% foodservice; 35% ingredients Villaggio brand will offer American con- and Iberco, a cow/sheep/goat’s milk Percentage of products exported: 5% One of the lines for which ANCO is sumers “The Italian Kitchen Promotion,” cheese aged three months. Website: www.arthurschuman.com, best known is the Ile de France brand. which, like its French cheese promotion In February, ANCO began offering a www.cellocheese.com The brand includes Brie, the leading counterpart, will include all aspects of limited edition Red Fox-Red Leicester A look inside: Arthur Schuman Inc. imported Brie in the United States, as marketing including social media and Crunch from the United Kingdom’s this past year continued to engage with well as a true Normandy Camembert on-pack and in-store programs. Belton Farm. The cheese is described consumers and increase exposure to its and Chèvre. Aiding in the development of these as being made from a unique recipe us- Cello Riserva line of specialty cheeses. Other French brands ANCO carries promotions is a corporate chef who was ing carefully selected cultures and then Throughout 2013, Arthur Schuman include St. André, Suprême and St. Agur, hired last year, Lehembre says. Having matured for a minimum of 15 months. launched several promotions on its a buttery Blue cheese. a corporate chef on board not only is Also new from Belton Farm is a Blue Facebook page centered around holiday This year, Ile de France, St. André, helpful in recipe development, but also Stilton. And for consumers seeking an entertaining with Cello cheese. In Oc- Suprême and St. Agur are sponsoring in sales calls with foodservice custom- on-the-go, high-quality snack, ANCO is tober, a Halloween-inspired promotion “Experience The French Touch,” a ers and showcasing different ways the offering Belton Farm Mature Cheddar encouraged Facebook fans to upload a consumer promotion intended to teach cheeses can be utilized. Bites in 80-calorie portion-controlled photo of their “dressed-up” cheese cre- and encourage U.S. consumers in the In addition to generating excitement resealable bags as well as larger packag- ations directly to the Cello Facebook wall. use of French cheeses. The promotion for its best-known brands, ANCO is carrying for foodservice. The company in November launched offers unique pairing ideas and shows ing several new SKUs under these brands Meanwhile, Wensleydale cheeses, a Tailgate Photo Challenge. Each week how simple ingredients can be added as well as others. English cheeses particularly known for throughout the month of November, fans together for a delicious “wow” factor. Recent additions to the Ile de France their added fl avors such as cranberry and were encouraged to upload a photo of their The promotion includes an online and line are Chèvremousse, a versatile apricot, are getting new labeling noting tailgate-worthy cheese creations to the social media presence, yearlong on- and whipped goat cheese, and Crème de the brand’s recently received Protected Cello Facebook page. Each week’s chal- in-pack communication, in-store com- Bleu, a spreadable Blue cheese with real Geographical Indication (PGI) status. lenge consisted of a different theme, such munications and seasonal promotions. Blue crumbles. New items under the Il Wensleydale cheeses also are now be- as Dips, Slow Cooker and “Homegate.” Il Villaggio, a major Italian brand Villaggio brand are Asiago Fresco PDO ing offered in easy-to-open 5.3-ounce In December, Cello celebrated the ANCO imports, also will be sponsoring its and Montasio Mezzano PDO. consumer packs. holiday season with a Plating Holiday own Italian cheese promotion this year. Last year, ANCO introduced to the Additionally, ANCO is further devel- Cheer Sweepstakes promotion, giving Il Villaggio is ANCO’s No. 2 top-selling United States la Cabaña, a new exclu- oping its line of Valley Forge domestic fans the chance to win everything they brand and the No. 1 imported brand sive brand for the company. The line cheeses. needed to make the perfect cheese plate of Parmigiano Reggiano and imported includes non-PDO Spanish cheeses such The newly designed line is being for their holiday party. Fans were asked offered in two product ranges — the to comment on the featured cheese plate core line, which is ideal for everyday of the week, and winners received a slate enjoyment and the more novice con- cheese plate, cheese tools and a cooler sumer, and Nature’s Reserve/Selection, of Cello cheese. premium cheeses for special occasions “These promotions create excitement and cheese connoisseurs with a focus on around our cheeses and educate consum- specifi c attributes such as aging, rBST- ers on what’s available and how to use our free and organic. cheeses,” says Melissa Shore, marketing director, Arthur Schuman Inc. The company continues to do in-store sampling to get cheeses directly into consumers’ mouths, Shore adds. As a fourth-generation, family-owned business for more than 60 years, Arthur Schuman Inc. has a long history of importing and distributing some of the best cheeses in the world. From the company’s Arthur Schuman Inc. beginnings as an importer of Parmigiano Fairfi eld, N.J. Reggiano and Grana Padano, it has grown by expanding its focus on distributing a Key executives: Neal Schuman, pres. variety of great cheeses to all sectors of & CEO; Christophe Megevand, Tom the market and areas of the globe. In the DeAngelo, Ralph Hoffman, Rich Phillips, United States, Arthur Schuman operates exec. VPs; Larry Schaefer, CFO its own production and processing facili- Cheese plants: Arthur Schuman ties across the country, producing more Inc., Fairfi eld, N.J. (cut & wrap wedges, than 70 million pounds of domestic cheese shredded & grated cups and PET jars, and processing more than 80 million cheese boards); Arthur Schuman West, pounds of cheese annually. Vernon, Calif. (dehydrated cheese); As an Italian cheese importer, Arthur Arthur Schuman Midwest, Elgin, Ill. Schuman this past year also has focused (cut & wrap, shredded & grated bags, on two newer lines of imported cheeses party trays, slices); Lake Country Dairy, — “The Tuscan Collection” line of Busti Turtle Lake, Wis. (Parmesan, Romano, cheeses from Tuscany and a Mario Costa Asiago, Mascarpone, specialty cheese); Line of Gorgonzolas from Italy. Imperia Foods, Green Bay, Wis. (Bleu, “We’re always looking to fi nd the best Gorgonzola); Imperia Foods, Montfort, high-end specialty products in Europe to Wis. (Bleu, Gorgonzola) bring to the U.S. market,” says Christophe Estimated annual cheese produced: Megevand, head cheesemaker and execu- 30 million lbs. tive vice president, Arthur Schuman Inc. Estimated annual cheese marketed: Shore adds that the company always 150 million lbs. is looking for unique items with a lot of Estimated 2013 sales: $505 million fl avor that can be a “destination” cheese Projected 2014 sales: $525 million For more information please visit www.ancofoods.com Turn to KEY PLAYERS, page 25 a

KEY PLAYERS — Made From Cow’s Milk and Rindless VP, marketing Market segments for cheese: 20% Blue-Veined — Made From Cow’s Milk Cheese plants: Sanborn, Iowa (Ched- retail; 35% foodservice; 45% ingredients Continued from page 24 classes, respectively. dar, condensed whey); Paynesville, Minn. Website: www.ampi.com (Cheddar barrels, WPC); Rochester, A look inside: This past year, As- for consumers at retail. Minn. (Cheddar, Colby, Colby Jack, sociated Milk Producers Inc. (AMPI) Arthur Schuman this spring an- Monterey Jack, ice cream mix, WPC, installed a new processing system that nounced that it has partnered with Greek lactose, condensed whey); Hoven, S.D. added the capability to dry WPC-80 at company Dodoni SA, establishing Arthur (Parmesan, Romano, Asiago); Blair, Wis. its plant in Paynesville, Minn. AMPI Schuman as the exclusive importer and (Cheddar, whey); Jim Falls, Wis. (Ched- now can produce both WPC-80 and distributor of Dodoni SA Products in the dar, Colby Jack, Monterey Jack, Pepper WPC-34 at the plant as the demand United States. The partnership provides Jack, whey); Portage, Wis. (cheese for dairy proteins, especially whey the U.S. market with widespread access Associated Milk packaging & processing) proteins, continues to grow. The to premium, authentic Greek products, Producers Inc. Estimated annual cheese produced: Paynesville dryer is one of seven dry- says Neal Schuman, president and owner, New Ulm, Minn. 415 million lbs. ers in AMPI’s manufacturing network Arthur Schuman Inc. Estimated annual cheese marketed: which enable the cooperative to “As a company that prides itself on Key executives: Ed Welch, pres. 600 million lbs. market a complete portfolio of dairy importing the best cheeses and working & CEO; Donn DeVelder, exec. sr. VP; Estimated 2013 sales: $1.8 billion powders that includes low-heat nonfat with the strongest and most sustainable Sheryl Meshke, exec. sr. VP; Jim Walsh, Percentage of sales from cheese: 65% Turn to KEY PLAYERS, page 26 a companies, Dodoni SA is a natural fi t for us,” Schuman says. “We believe Dodoni, and particularly its PDO (Protected MANUFACTURING • CUTTING • GRATING • SHREDDING • CUBING • SLICING • SHAVING • DEHYDRATION Destination of Origin) Feta cheese, will thrive in the U.S. market.” As part of its commitment to marketing high-quality cheeses from abroad, Arthur Schuman continues to invest in its domestic facilities. The company is focusing on expanding and improving its warehousing and distribution on the East Coast to meet the demands of product and processing innovation, as well as new innovations in cheese packaging, Shore notes. Unrivaled Market Leader With Over 60 Years of Experience; “We focus largely on our tagline — her- Proudly Spanning Four Generations of Family itage, leadership and innovation — which really is at the forefront of everything we • Superior Quality Cheese do,” she says. • Market Leadership Domestically & Internationally Megevand notes Arthur Schuman is continuously upgrading its plants and • State-of-the-art Equipment equipment for its Parmesan and Asiago • Unparalleled Sourcing & Vertical Integration lines. The company also recently made • Spectrum of Products at Every Price Point upgrades at its Lake Country Dairy facility • World Class Processing & Distribution Facilities in Turtle Lake, Wis., as well as its Imperia Foods plants in Montfort and Green Bay, Wis. The company also is looking at expansions at both plants this year, he adds. Arthur Schuman’s commitment to its facilities and the brands it represents is refl ected in the wide industry recognition its products received over the past year. At this spring’s World Championship Cheese Contest, Arthur Schuman’s Lake Country Dairy plant took fi rst and third in the Open Class Soft Cheeses with its Cello Rich & Creamy Style Mascarpone and Cello Thick & Smooth Mascarpone, respectively. Lake Country Dairy also placed second in the Asiago class with its Cello Riserva/Lake Country Dairy Asiago at the contest. At the 2013 Los Angeles International Dairy Competition, Arthur Schuman was awarded two gold medals for its Cello Traditional Italian Style Mascarpone and RETAIL FOODSERVICE NEW BUSINESS & FOOD Cello Thick & Smooth Style Mascarpone. INGREDIENTS MANUFACTURING At last fall’s World Dairy Expo Cham- Jim Gregori Sean McFaul Rich Phillips pionship Dairy Product Contest, Arthur (847) 840-3041 (626) 221-3869 (920) 327-1234 Schuman’s Cello Riserva Copper Kettle [email protected] [email protected] [email protected] Parmesan placed second in the Open Class Hard Cheese. 40 New Dutch Lane • Fairfield, NJ 07004 In addition, at last summer’s Ameri- PH: (973) 227-0030 • FAX: (973) 227-1525 can Cheese Society competition, Arthur EMAIL: [email protected] Schuman’s Cello Thick & Smooth Mas- www.arthurschuman.com • www.cellocheese.com carpone and Montfort Gorgonzola earned second-place awards in the Mascarpone For more information please visit www.arthurschuman.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 26 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS seen continued growing demand for sandwich craze and demand for natural cheese for its Parmesan at the 2013 its butter. Its sales of butter quarters cheese,” he notes. “All the Jack variet- National Milk Producers Federation’s Continued from page 25 are up 5 million pounds from last year, ies of cheese have grown exponentially, (NMPF) Championship Cheese Contest. and they have been on a growth pat- steadily for the last 10 years.” AMPI’s pasteurized process American dry milk (NDM), high-heat NDM, but- tern for more than fi ve years, Welch Other areas of growth for AMPI slices also received best in class at the termilk, whey and lactose in addition says. He adds that he does not see the include natural cheese shreds and NMPF competition, as well as at the 2014 to WPC-34 and WPC-80. trend slowing. chunks, which are up 5 million pounds World Championship Cheese Contest. International demand has spurred “To me, it’s a combination of things,” from last year, as well as process loaf AMPI’s communications team re- powder growth, says Ed Welch, presi- he says. “A lot of people are eating away and slice on slice cheeses, which are up ceived a number of honors this past year. dent and CEO, AMPI. from home and most restaurants want 13 million pounds. Part of that growth is Sarah Schmidt, AMPI communications “One area that’s really expanded to serve butter, not margarine. There’s the result of a new process loaf line that director, was honored for Outstanding in 2013 is exports,” he says. “We don’t a resurgence in cooking shows, and recently was added in AMPI’s Portage, Achievement in Communications at the export cheese, but we export lots of people who cook want to use quality Wis., facility. NMPF annual meeting held in Phoenix powders. If there was a theme for 2013, products, so they use butter.” AMPI’s American-style cheese pro- in November. AMPI’s communications it was that exports were unbelievable. For its cheeses, AMPI is developing duction totaled 400 million pounds in team also received top awards at the We don’t expect exports to slow down.” more varieties of Pepper Jack every 2013, and this remains the co-op’s top NMPF competition for the co-op’s In addition to the growing demand year, Welch says. product category. Dairymen’s Digest member magazine, for milk powders, the cooperative has “A lot of that is spurred by the AMPI was awarded best Italian as well as for its writing, photography and promotional materials. In addition, the communications team received top awards at the annual Cooperative Communicators Association (CCA) institute held in Nashville, Tenn., in June. Graphic Your designer Nickie Sabo received the 2013 Michael Graznak Award for young communicators, and Executive One Stop Senior Vice President Sheryl Meshke won the H.E. Klinefelter Award, CCA’s Cheese to Please highest honor for a career coopera- Cheese tive communicator. The AMPI team & Cellars to also received fi rst-place awards for a Store It In campaign promoting the AMPI Young Ask Us About Your Aged Source! Cooperator Summer Tour; a portfolio Cheese Needs or Customizing of their department’s communication an Aging Program for You. We buy and sell the world’s finest. tools; the Dairymen’s Digest; the Moosletter, an employee newsletter; Northern Wisconsin Produce is your full-source and the Owner’s Manual, a brochure Wisconsin cheese provider. We assemble LTL promoting AMPI membership. or truckloads out of our inventory, saving you “We have had a really good year time and money. in the communications department,” Welch says, adding that all communica- Specializing in Aged Wisconsin 40-lb. Blocks, tions work for the cooperative is done Retail and Foodservice as well as Bandage Styles: in-house. “For a long time, they have been an area of pride for the co-op. Mammoths, Cheddar, Daisies, Horns, Midgets and Gems You are always communicating with • Your Direct Source for Award-Winning Pine River members, and with 2,500 members, Cold Pack Cheese Food you want to make sure that’s one of • Cheese Makers: If you have Cheese to Sell, your strengths.” Please Call Us Today! • Freezer, Cold and Dry Storage Available • Conversion/Cut &Wrap • Custom Manufacturing/Packaging Capabilities • Kosher • Organic • Private Label Baker Cheese Co. St. Cloud, Wis.

Key executives: Dick Baker, chairman of the board; Brian Baker, pres.; Jeff Baker, VP, operations; Kevin Baker, VP, ﬁ nance; Eric Baker, dir., sales & marketing Cheese plant: St. Cloud, Wis. (String Jim, Joan, David, Steven cheese) and Peter — “The Lindemann’s” Estimated annual cheese produced: 35-45 million lbs. Estimated annual cheese marketed: 35-45 million lbs. NORTHERN WISCONSIN PRODUCE Percentage of sales from cheese: 100% CHEESE DIVISION Market segments for cheese: 95% P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 • [email protected] retail; 5% foodservice Website: www.bakercheese.com

For more information please e-mail [email protected] Turn to KEY PLAYERS, page 27 a

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 27 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS its export presence over the next few company is instead working on pack- years. It has had success learning how age design and size innovations. The Continued from page 26 to supply product properly in those company has something in the works areas and has had retention, Baker says. for this upcoming year, Baker says. A look inside: Baker Cheese Co. Baker Cheese is in the midst of re- “We shoot for having the quickest continues its growth and tradition of vamping its website. The message the turn around time for our customers,” high-quality String cheese. company looks to relay from a market- Baker adds. “We believe that maintain- At this year’s World Championship ing standpoint is that Baker Cheese ing a consistent speed lends itself to Cheese Contest the company was is a strong private label family-owned lower costs and increases shelf life. It awarded three of the top fi ve spots in the String cheese provider. allows a stronger distribution channel. String cheese class. Baker Cheese has grown due to the Our focus will continue to be this short Bel Brands USA Baker Cheese also obtained the collaborative efforts of four generations lead time, even as we grow.” Chicago British Retail Consortium (BRC) cer- of Bakers. The plant’s current cheese- The company’s goals for the next tifi cation, a food safety management makers have approximately 115 years year support international and national Parent company: Fromageries scheme recognized by the Global Food of combined experience making String marketing opportunities. Baker Cheese Bel, Paris Safety Initiative (GFSI), last September. cheese at the Baker Cheese plant. will focus on growing to meet market Key executives: Frederic Nalis, “By acquiring GFSI BRC certifi ca- Social media currently is not a demand domestically and abroad while pres., Americas and Asia Pacifi c Zone tion, Baker Cheese has demonstrated high priority for Baker Cheese as the providing high-quality products. Turn to KEY PLAYERS, page 28 a that they have met global standards and utilize industry best practices in the production of safe and quality cheese products,” says Brian Baker, president, Baker Cheese. GFSI was created to harmonize international food safety standards and reduce the need for multiple supplier audits. The BRC was the fi rst standard to be recognized as meeting the GFSI benchmark. “Our customers can be assured that Baker Cheese has been qualifi ed by an The String Cheese independent third party auditor against a stated standard,” Baker says. “Obtain- ing a GFSI certifi cation is a benchmark goal for brand owners and manufacturers involved in the food supply chain.” Baker Cheese is continuously looking for innovations within the realm of String cheese that will not interrupt its Specializing in Private Label and Retail quality. The company has undertaken three different plant expansions in At Baker Cheese, we can provide the freshest the last 10 years. Recently, it’s added additional milk silo storage and pack- string cheese available in any size package and aging lines. quantity. If you’re looking for 1 ounce singles, “The next step in our natural expan- individually wrapped retail packages or retail sions would probably be implementing bulk packaging, look no further. We are a 100 new warehouse space to store packaging materials as we are now close to percent turnkey operation which takes pride capacity,” Baker says. “We consistently in our high-quality string cheese, exceptional evaluate to see where we can improve. customer service and our ability to maintain » Quality and Freshness We’ve been looking into adding a new an efficient, flexible production environment » Long Shelf Life wastewater facility.” capable of fulfilling your every need. Baker Cheese markets its own » Fast Turnaround String cheese products under the Baker » Custom Packaging Cheese label and also produces and Whether you’re a small, local distributor packages String cheese for private-label or a large, nationally recognized brand, clients across the United States. call us today at 920.477.7871 and discover “We have grown our private label partnerships quite a bit. We focus how we can put over 90 years of experience strongly on partnering up with regional to work for you. marketers to help grow String cheese within their own brand,” Baker says. The company also has developed private label sales in the Middle East and Southeast Asia to help grow and supply the demand for snack cheeses. Baker Cheese has seen export growth in South Korea, Vietnam and Mexico as well. “We see it as a large untapped opportunity,” Baker says. “Because of the growing middle class in Asia and the ST. CLOUD, WI 53079 s 920-477-7871 s F: 920-477-2404 Middle East, families are now starting to look for and demand high-quality U.S. dairy products. We continue to try and secure our additional footprint.” Baker Cheese will focus on growing For more information please visit www.bakercheese.com Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 28 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Completion of the facility is on Cheese Spreads class, and its Sharp track, and product testing began in Cheddar Cold Pack Cheese Spread took Continued from page 27 March, company offi cials say. Com- third place in the same class at the mercial production is targeted to begin contest. The Merkts products are made & CEO, Bel Brands USA; Didier Aziza, in July and will ramp up throughout at Bel Brands’ Little Chute, Wis., plant. CFO; Heather Rewiski, VP, sales; Dan the year, with a fi nal goal to produce Bel Brands’ The Laughing Cow Waters, sr. dir., marketing; Christian 24 million pounds annually, which Smooth Sensations Cream Cheese Deg, dir., supply chain; Marco Leal, equates to approximately 1.5 million Spread also was a fi nalist in the cheese BelGioioso Cheese Inc. dir., human resources, Americas and Mini Babybel cheese per day. category at the 2013 Dairy Innovation Green Bay, Wis. Asia Pacifi c; Vladimir Homola, dir., The plant will operate 24/7, 345 Awards during the 7th Global Dairy operations, Leitchfi eld; Ed Blascak, dir., days a year, and as of this spring, Bel Congress held last summer in Lucerne, Key executives: Errico Auricchio, operations, Little Chute; Cyril Cledelin, Brands USA has hired 100 hourly and Switzerland. pres.; Brian Bonebright, sr. VP & COO; dir., operations, Brookings salaried employees for the facility, the In the year ahead, Bel Brands USA Mark Schleitwiler, VP; Gaetano Auric- Cheese plants: Leitchfi eld, Ky. (Mini company says. It plans to have nearly will continue to focus on growing its chio, VP, sales Babybel, The Laughing Cow wedges, 275 employees when fully staffed later business in its core brands as well as Cheese plants: Byron, Wis. (Provo- The Laughing Cow Smooth Sensations this year. its regional spreads business, Mulcahy lone); Chase, Wis. (Parmesan, Romano, Cream Cheese); Brookings, S.D. (Mini Bel Brands USA this year added says. Asiago, Auribella, Kasseri, Toscanello, Babybel); Little Chute, Wis. (Merkts Light White Cheddar to its lineup of At the end of 2013, Bel Brands Pepato, Peperoncino, vegetarian cold pack cheese, Kaukauna cheese The Laughing Cow products. In ad- announced that Y&R Midwest, the Parmesan, Fontina); Freedom, Wis. balls & logs, Boursin spreadable cheese, dition, this July the company will be agency’s Chicago offi ce, would become (Burrata, Fresh Mozzarella, Fresh Price*s cheese spread, WisPride cheese launching two new fl avors in its Boursin the North American agency of record Mozzarella curd); Glenmore, Wis. (Pro- spread, private label spreads) line: Monterey Jack and Spicy Peppers, for Bel Brands USA in 2014 and now volone, Mascarpone, Fresh Mozzarella, Estimated annual cheese produced: and Creamy Asiago and Roasted Pep- is overseeing the brand’s strategy, Burrata, Ricotta con Latte); Langes 80 million lbs. pers, notes Kimberly Mulcahy, senior marketing and social media for the Corners, Wis. (CreamyGorg, Crumbly Estimated annual cheese marketed: manager of communications, CSR and cheesemaker’s three core brands: Gorgonzola, Italico, Crescenza-Strac- 85 million lbs. consumer relations, Bel Brands USA. The Laughing Cow, Mini Babybel and chino); Ledgeview, Wis. (converting, Estimated 2013 sales: $350 million This summer, the company also Boursin. packaging, shipping, corporate offi ce); Projected 2014 sales: More than plans to introduce Mini Babybel White “Y&R is the perfect global partner Pulaski, Wis. (American Grana); Sher- $350 million Cheddar. for us,” says Dan Waters, senior director wood, Wis. (veal feed); Schenectady, Percentage of sales from cheese: 100% Mulcahy notes that in 2013, sales of marketing, Bel Brands USA. “Hav- N.Y. (marinated braids, smoked Fresh Market segments for cheese: 90% of Mini Babybel grew by 24 percent ing had the opportunity to see what Mozzarella, Scamorza, Ricotta) retail; 10% foodservice thanks to a new marketing campaign they can do for our brands in Europe, Percentage of sales from cheese: 90% Websites: www.belbrandsusa.com, and integrated sales and marketing Australia and Canada, we are excited Market segments for cheese: 50% www.thelaughingcow.com, www. initiatives launched in 2013. to see what they will accomplish for us retail; 50% foodservice boursincheese.com, www.merkts.com, In addition, the new Laughing Cow here in the United States.” Website: www.belgioioso.com www.kaukaunacheese.com, www.wis- Light White Cheddar has been named Waters notes the agency has a strong A look inside: BelGioioso Cheese pride.com one of the 25 Best Packaged Foods of global network complemented by a Inc. continued to grow its presence A look inside: Bel Brands USA is 2014 by Parents magazine, Mulcahy commitment to deep local understand- this past year with new products, new investing more than $150 million in its notes. ing in each market it serves. acquisitions and plant upgrades, with new, state-of-the-industry Mini Babybel Other Bel Brands products received “We have been particularly im- more plans in the works. plant in Brookings, S.D. industry recognition this past year as pressed with their understanding of BelGioioso introduced its new Construction began in July 2012 on well. At this spring’s World Champion- how to engage American consumers gluten-free Shredded Blends made with the 170,000-square-foot manufacturing ship Cheese Contest, Bel Brands USA’s over digital and social media, and we cow’s milk gathered daily from local facility on a 48-acre site near the I-29 Port Wine Cold Pack Cheese Spread are excited to see their ideas come to Wisconsin farms. The line includes the corridor in Brookings. earned fi rst place in the Cold Pack life,” he says. Pizza Blend made with Romano, Fontina and Provolone; a Pasta Blend made with Sharp Provolone and Fontina; and the Zesty Blend, a combination of Peperoncino and Provolone. The shred- America's Finest Artisan ded blends are provided in cases of 12, 5-ounce cups. & Specialty Cheesemakers! The company also unveiled its new Fresh Mozzarella snacking cheese. Each Experience cheese like no other from our traditional convenient 1-ounce package includes cheeses to more than 30 “American Originals.” three 1/3-ounce Ciliegine balls at 70 calories per package. They are sealed • Artisan cheeses not found anywhere else in the world without water in easy-open thermoform • Expert cheesemaking since 1883 packaging and are available in different • Fourth generation cheesemakers size mesh bags. • Over 400 national and international awards “The Fresh Mozzarella snacking • Over 30 unique “American Originals” cheese is an important new item,” says • Aged & traditional classics Errico Auricchio, president, BelGioioso. • More than 220 years of cheesemaking experience “It works well for a healthy snack to bring to school or the offi ce.” Old-world craftsmanship and creative cheesemaking Fresh Mozzarella smoked with innovation it's a combination you will love! natural hickory has been introduced www.carrvalleycheese.com by the company. The cheese is packaged in thermoform for an extended shelf life. The product comes in a case of 12, 8-ounce Hickory Smoked Fresh CARR VALLEY CHEESE CO., INC. Mozzarella Balls. S3797 County G • La Valle, WI 53941 “We have also worked on our labeling (800) 462-7258 in the last year,” Auricchio adds. “We have updated it to be more consumer- friendly.” For more information please visit www.carrvalleycheese.com Turn to KEY PLAYERS, page 29 a

KEY PLAYERS Over the next year, the company is she says. “By adding fl avors like bacon best things about being a farmer-owned planning to add more storage capacity and onion in the cheese, we are taking cooperative is that we can be quick and Continued from page 28 for Parmesan, Asiago and Provolone, out a couple of items they would need to nimble with our innovations.” along with more aging rooms throughout prep — making their lives easier while Other awards the cooperative won BelGioioso cheeses continue to its locations. adding amazing fl avor.” at this spring’s World Championship garner industry recognition. “We’ll also be placing more emphasis Peterson adds that customers love Cheese Contest include best of class At the 2013 American Cheese Society on exporting our products,” Auricchio the idea that Burnett Dairy is a farmer- for its smoked String cheese, second competition last August, BelGioioso says. “The United States has the po- owned cooperative that can manage place for its aged Provolone and Gouda Ricotta con Latte Whole Milk received tential to become the world’s leading everything from seed to feed to milk with Rosemary, and third place for its a second place award in the Ricotta dairy exporter.” quality. Alpha’s Morning Sun with Rosemary. — Made From Cow’s Milk class; its The company will look to continue The new Wood River Creamery In addition to its new retail items, Burrata received a second place award its commitment to quality and customer brand, which is marketed toward food- Burnett Dairy Cooperative also is now in the Burrata — All Milks class; and service and will place emphasis on its ies, entertainers and adventurous cooks, offering more unique fl avors, produced its Mascarpone received a third place Burrata. is centered around Alpha’s Morning at its Cady Cheese plant, to foodservice. award in the Mascarpone — Made From “Burrata has been growing over Sun, a cheese developed by Wisconsin These fl avors include Bacon & Onion Cow’s Milk class. the past year,” Auricchio says. “We see Master Cheesemaker Bruce Willis that’s Colby, Italian Sundried Tomato Monterey At this spring’s World Championship it more and more in restaurants, and a unique fusion of Cheddar and Gruyere. Jack, 3 Pepper Golden Jack and Roasted Cheese Contest, BelGioioso was recog- consumers are opening their eyes to The cheese is available in Roasted Garlic Monterey Jack. The company will nized as one of the top 16 fi nalists. The it. The quality of Burrata, and all of Red Pepper & Cracked Peppercorn, offer these in deli horns as well as in pre- company received best of class honors BelGioioso’s products, will remain our Rosemary and plain varieties. Burnett sliced packages. Alpha’s Morning Sun in the Aged Provolone class for its Sharp chief goal.” Dairy Co-op also recently developed a also is available in bulk for foodservice. Provolone Mandarino, in the Fresh Moz- new variety — Alpha’s Morning Sun with The cooperative’s marketing programs zarella class for its Burrata and in the Herbs de Provence — which is set to are focused on demo kits and customer Parmesan class for its American Grana. launch at the International Dairy-Deli- events, and driving trial and awareness BelGioioso’s Cappiello Zesty Marinated Bake Expo this June. for its two new retail brands has been Hand-Braided Fresh Mozzarella and “Our Wisconsin Master Cheese- extremely important, Peterson says. Addi- Creamy Gorg took second place in their maker only made two wheels of it to tionally, with the launch of its new website respective classes and its Parmesan was see how it would do at (the 2014 World in fall 2013, Burnett Dairy Cooperative’s awarded third in its class. Championship Cheese Contest), and it online sales have continued to grow. For “The awards show our consistent, ended up taking best of class,” Peterson the coming year, the company plans to good quality,” Auricchio says. “From says. “The minute we heard the news, develop another new website focusing a marketing point of view it is helpful, he started up another batch. One of the a and it’s been useful for morale of the Burnett Dairy Cooperative Turn to KEY PLAYERS, page 30 cheesemakers.” Grantsburg, Wis. This past year, the company added drying rooms to its Byron plant, giving Key executives: Dan Dowling, pres. it an additional 10,000 square feet, & CEO; David Gaiser, CFO; Bryan Olson, ~ WE WORK WELL WITH OTHERS ~ more storage, new locker rooms and VP, marketing/sales; Earl Wilson, VP, new offi ces. dairy foods; Jared Yeske, quality control The company also added 50,000 mgr.; Bruce Willis, Wisconsin Master square feet to its Freedom, Wis., plant. Cheesemaker More Fresh Mozzarella lines were in- Cheese plants: Grantsburg, Wis., stalled as part of the expansion. (Mozzarella, Provolone, Mozzarella “Fresh Mozzarella season is in sum- String, Mozzarella String whips, Alpha’s mer and slows down in winter, so we Morning Sun, Cheddar, Colby, Monterey need more production space,” Auricchio Jack, Colby Jack); Cady Cheese, Wilson, says. “We are just now completing the Wis. (Colby, Monterey Jack, Gouda, additions to the Freedom plant to be Cheddar) ready for our peak season.” Websites: www.burnettdairy.com, Marketing efforts for BelGioioso www.cadycheese.com over the past year have been focused on A look inside: Burnett Dairy Coop- its new products and promoting other erative launched two new retail brands cheeses effectively. this past year: Burnett Dairy and Wood “Our promotion and the consump- River Creamery. Previously focused pri- tion of Mascarpone is growing nicely and marily on foodservice, the cooperative is being well-accepted by the consumer,” now is looking to expand into the dairy Auricchio says. “We want to make more and specialty cases with its new brands. people aware of this cheese to use as The Burnett Dairy line includes a replacement for butter, with half the Bacon & Onion Colby, Italian Sundried calories. We’re trying to show people Tomato Monterey Jack, Roasted Garlic Mascarpone can go beyond its common Monterey Jack, Cheddar with Rosemary, tiramisu use.” and plain and Ranch varieties of String BelGioioso released new television cheese. The co-op is marketing this commercials and plans to continue to air brand as “everyday artisan” cheese Over the years, we’ve built a reputation for developing cheese blends more of them in 2014. It also completed because it elevates the everyday cheese and substitutes for high melt, low melt and fat-free products. a redesign of its website. experience with inspired quality and From blocks of cheese to diced or shredded cheese in any flavor or color, Auricchio was pleased with Bel- inventive fl avors. we can supply exactly what you need. We even offer R&D support Gioioso’s performance over the past Nicki Peterson, marketing manager, for new product development. If your products call for pasteurized, year and has concerns for this year, Burnett Dairy Cooperative, says retail- processed or imitation cheese, you need to give us a call. but remains completely confi dent in ers are excited about the new products his company. Burnett Dairy has launched so far be- For more information, call 800-269-1901 “We had a good year last year; we cause their customers are looking for don’t expect this upcoming one to be fun new fl avors to enhance their meals A Division of Hormel Foods Corporation | Sparta WI 54656 | quite as good,” Auricchio says. “Milk is at home in every category. www.centuryfoods.com at an all-time high and that will create “We listened to those demands and a challenge.” brought the fl avors to the dairy case,” For more information please visit www.centuryfoods.com Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 30 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Region; Orlando Chavez, business de- Blanco Fresco, Queso Fresco, Queso velopment mgr.; Manuel Rubio, regional Quesadilla, Queso Quesadilla Jalapeno) Continued from page 29 business development mgr., Northern Website: www.caciqueinc.com Region; Jose Cuiriz, regional business A look inside: Cacique has big plans only on its foodservice business, designed development mgr., Northern California for new products this year and beyond to be a great resource for its foodservice and Pacifi c Northwest Region; Felipe as it looks to serve a growing, changing customers and prospects as they learn Gomez, regional business development and more diverse customer base. more about the farmer-owned cooperative mgr., mass market West; Rob Clair, zone “In 2014, as well as in years to come, and its products. Cacique Inc. dir., Gulf and Southeast Regions; Kevin innovation is going to be very big across “Burnett Dairy’s goal for the coming City of Industry, Calif. McCraken, regional business develop- all platforms,” says Tirso Iglesias, vice year is to continue to be the small and ment mgr., mass market Northeast and president of sales and marketing, Caci- agile company that we are,” Peterson Key executives: Gil de Cárdenas, VP Northern Regions; Yadira Isais, business que Inc. “There are going to be several says. “You will see more innovative & COO; Tirso Iglesias, VP, sales & mar- development mgr., Phoenix; Arturo Yni- innovative products this year and going products and fl avors, more effi cient keting; Bob Cashen, dir., sales; Enrique guez, business development mgr., San forward.” packaging, and a complete focus on our Botello, sr. category mgr.; Francisco Diego; David Rivera, regional business While the company has yet to an- customers and cheese quality. We will Hanon, category mgr.; Ivonne Cama- development mgr., mass market Central nounce details on its anticipated new also focus on supporting our new brands cho, sr. category mgr.; Diana de Loza, Cheese plant: City of Industry, Calif. products, Iglesias notes that a big and working with our retail customers category mgr.; Miguel Moreno, regional (Asadero, Cotija, Enchilado, Manchego, staple in Cacique’s future plans will be to ensure customer satisfaction.” business development mgr., Mountain Mozzarella, Oaxaca, Panela, Queso marketing and sales growth to meet a growing and changing consumer base. The company already has a growing social media campaign and is seeing a very high engagement rate on a broad range of social media platforms. “We have a sizable following. For us, this year it will be important to make sure we have strength in all platforms so we’re engaging consumers at all touch points,” Iglesias says. Cacique’s consumers are changing as traditional consumers mature, and younger consumers are exposed to a much wider range of foods and options. “There is a fi ght for the share of Growing the Hispanic perishable category... wallet and share of mind. Research says meeting the needs of Millennials is key to growth,” Iglesias says. Pre-2010, he notes that Cacique marketed its products almost exclusively in Spanish. However, the company in recent years has seen Mexican food becoming more mainstream and more authenticity popping up in restaurants. “There is more interest in cooking authentic Mexican foods at home, which puts us in a position to be a trusted advisor and a brand people look to to do that,” Iglesias says, adding that there are changes among both consumers and retailers. “In the cheese section, we see Hispanic specialty cheese is no longer in the corner, but in the mainline set. We feel the market will continue to grow, and learning how to communicate and understand consumers’ needs is going to be an opportunity.” As consumers have become more in touch with the Cacique name, the company in October reformulated and relaunched its drinkable yogurt line to be completely under the Cacique brand. In- ® stead of the former “Younique” name, now EL MERO MERO! the product is known as “Cacique Yogurt ĩ Smoothies.” Each 7-ounce single-serve bottle contains 8 grams of protein and just For delicious recipes and more information more than 100 calories. The line consists visit us at booth # 5042 Join Us of fi ve traditional fruit fl avors and three varieties mixed with cereal geared more www.CaciqueInc.com toward the adult consumer. Iglesias says since the relaunch, the smoothies have seen a large gain in distribution as well as an increase in base sales. The company partnered with Chef Aarón Sanchez for the Cacique 40th For more information please visit www.caciqueinc.com Turn to KEY PLAYERS, page 31 a

KEY PLAYERS A look inside: After the opening of lined up to start with an individual who Market segments for cheese: 100% Cedar Grove Cheese Inc.’s Clock Shadow wants to make a Serbian-style cheese retail Continued from page 30 Creamery on Milwaukee’s south side in and a company looking to make gelato, Percentage of products exported: June 2012, Bob Wills, president, Cedar Wills adds. less than 5% Anniversary Food Truck national tour Grove Cheese, says his goal was for all “We’re going to continue to spin- Website: www.crystalfarms.com Sept. 25-27. Food trucks featuring Ca- the facility’s wastewater and whey to out products from Milwaukee and to A look inside: Crystal Farms has cique products and menu items created go into energy generation. That goal get more market visibility,” Wills says. introduced several new cheeses to its by Sanchez made stops in Los Angeles, was exceeded. “We’re going to continue riding our retail portfolio this past year. Tapping the San Francisco Bay Area, Dallas “In Milwaukee we started sending old projects to a larger degree and to into the popular snack category, the and Houston. Profi ts from the food our whey to a new digester built by the work on our quality and food safety company last summer launched new truck sales went toward the Hispanic Potawatomi Tribe,” Wills says. “The programs.” Nibblers Snack Cheese in four fl avors: Scholarship Fund, the nation’s largest energy we are producing is more than Smoky BBQ seasoned Cheddar, Haba- not-for-profi t organization supporting off-setting what we’ve been using. It’s nero seasoned Pepper Jack, Chipotle Hispanic higher education. gone beyond carbon neutral.” Pepper seasoned Cheddar and Sour “It created a lot of buzz and kept us While the company’s plant in Plain, Cream & Onion seasoned Monterey tied to some of our core values of family, Wis., has a lot of green aspects, Wills Jack. giving back to the community and sup- says, there are not immediate plans to “It was really an interesting and porting education, which is extremely go completely green as implementing exciting launch for us,” says Meredith important to Cacique,” Iglesias says. environmental initiatives is more of a Tutterow, senior marketing direc- In addition to its new products challenge in the rural area. Crystal Farms tor, cheese, for Crystal Farms. “It’s and campaigns, Iglesias says Cacique Clock Shadow Creamery started Minnetonka, Minn. something that was innovative in how continually is working to improve all churning out a couple new products in snack cheese is being used. We take the its processes, from improvements to its the past year. The company has added Parent company: Michael Foods intersection of people’s desire for bold plant to new tools for sales and market- Bon Bree Brick and Queso Menonita Inc., Minnetonka, Minn. fl avors and everyone’s hunger for more ing teams, and other improvements to to its lineup. Key executives: Mark Anderson, VP protein and combine it in Nibblers. We its system. “The Brick-style Bon Bree is coming & general mgr.; Jeff Johnson, VP, sales; really brought something unique to the Going forward, he says the company out of the Clock Shadow Creamery,” Meredith Tutterow, sr. marketing dir., marketplace.” will continue its work to understand the Wills says. “We revived a product that cheese Nibblers, bigger than traditionally- ever-changing consumer and to react had been missing from the market for Cheese plant: Lake Mills, Wis. (cut sized crumbles for easy snacking, come quickly to their needs, from increasing 30 years since the Mapleton Cheese & wrap) in 1.5-ounce stand-up single serve bags. distribution channels to conducting Factory in Oconomowoc, Wis., closed.” Estimated 2013 sales: $250 million Turn to KEY PLAYERS, page 32 a fi rst-hand consumer research. Cedar Grove continues to enter its “Companies that are able to do that products in national contests, and last are going to be able to thrive in the year its Marble Colby garnered a fi rst marketplace,” Iglesias says. “That’s our place award at the American Cheese focus. The consumer’s voice has never Society (ACS) competition. Cheddar been stronger. We’re using all media Curd (Cajun) and Willi each took second The Best Traditional outlets to understand where our con- at the contest. 1st Place Marbled Colby sumers’ minds are at, and knowing how “We were very pleased with the & 2013 American Specialty Cheese Cheese Society they like to be spoken to and engaged results from the contest,” Wills says. Cedar Grove Cheese with is critical.” “Other people who either made cheese You’ve Ever Tasted! at our plant or were previous cheesemakers of ours won, and that was fun Each year we craft four million pounds of some of the best cheese you will ever taste! And all of our cheese is to see.” produced without artificial growth hormones (rBGH), animal 2nd Place Cajun Curd Wills was the co-chair for the ACS enzymes, or genetically modified ingredients (GMOs). We 2013 American Cheese Society conference last summer and led a believe in environmentally sound production...working in Clock Shadow Creamery Cedar Grove Cheese Inc. session on fresh cheese curds with concert with nature is an important part of our business. Plain, Wis. two other cheesemakers during the Handcrafted Cheese is our Specialty conference. • Traditional Cheese • NO Artificial Growth Hormones Key executives: Robert Wills, pres.; “This past year was a busy year, and • Artisan Cheese (rBGH), Animal Enzymes • Family Owned or Genetically Modified helping host the ACS conference was 2nd Place Marbled Colby Beth Nachreiner, VP; Deborah Byrne, • Custom Processing Ingredients (GMOs) 2012 American general mgr. time-consuming,” Wills says. “It was Cheese Society Cedar Grove Cheese Cheese plants: Plain, Wis. (cow milk extremely successful, and I’m happy Specializing in... to be aligned with it.” • Quark Cheese • Traditional Aging Without cheeses: Willi Cheddar, Squeaks Ched- • Goat, Sheep & Water Chemicals dar curds, pizza cheese, Colby, Marble Wills has continued his work on Buffalo Cheese • Small Batch Cheese Colby, Monterey Jack, Butterkase, several organizations, including on the • Sharp & Extra Sharp Development • Surface Ripened Farmers; sheep’s milk cheeses: Banquo, board of the American Cheese Educa- 2nd Place Marbled Colby 2011 American Fleance, Feta; goat’s milk cheese: Ched- tion Foundation, a sister organization Cedar Grove CHEESE Cheese Society dar, Mozzarella, Chevre; buffalo milk of ACS that helps educate people about & Cedar Grove Cheese cheeses: fresh Mozzarella, Gouda, Ched- the art and science of artisanal and Clock Shadow CREAMERY dar; mixed milk cheeses: Weird Sisters, specialty cheese. E5904 Mill Road | P. O. Box 185 | Plain, WI 53577 | Phone: (800) 200-6020 Cedar Grove Cheese has been seeing Fax: (608) 546-2805 | E-mail: bob@cedargrovecheese Faarko, Montague & Capriko); Clock www.cedargrovecheese.com Shadow Creamery, Milwaukee (Quark, 10 percent growth in organic cheese Introducing: Squeaks Cheddar curds, Ricotta, Queso annually in its factory. Shortages in Fresh Water Buffalo Mozzarella Blanca, Queso Menonita, Juustoleipa, organic milk have been a challenge, The only Fresh Water Bon Bree, LaBelle) but it has been the only limitation for Buffalo Mozzarella in Wisconsin, and one of the Estimated annual cheese produced: the enterprise this past year, Wills says. very few in the country! 3.5 million lbs. “We’re also going to continue to Estimated 2013 sales: $10 million do the sheep, goat and water buffalo Projected 2014 sales: $11 million cheeses as people really seem to be more Percentage of sales from cheese: 98% and more accepting of them,” Wills says. Market segments for cheese: 30% In Milwaukee the company will retail; 5% foodservice; 65% ingredients continue to work with new start-up Websites: www.cedargrovecheese. companies looking for a facility to manu- KOSHER • ORGANIC • rBGH-FREE • CUSTOM MADE FLAVORS & VARIETIES com, www.clockshadowcreamery.com facture dairy products. Cedar Grove is For more information please visit www.cedargrovecheese.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 32 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS In May, the company added two new up gusseted packaging it introduced cheese); Winnsboro, Texas (anhydrous sliced cheese products. Its new Deli a little over a year ago. Crystal Farms milkfat, butter, buttermilk powder, Continued from page 31 Thins line includes ultra-thin slices of will be refreshing its advertising efforts NDM, sweet cream); Winthrop, Minn. natural cheese available in Marble Jack, this summer with a new campaign that (anhydrous milkfat, butterfat blends, Individual bags have a retail value of 99 Provolone, Swiss, Cheddar and Pepper covers its entire line of cheeses. sweetened condensed milk); Zumbrota, cents and come in stock-friendly trays Jack varieties. Each slice contains 45 In April, Crystal Farms’ parent com- Minn. (American-style cheese, cream with eight units per tray. The company calories or less, making them ideal for pany, Michael Foods Inc., announced powders, fl uid whey, Gouda, hard Italian also offers 5-packs. people looking to moderate their diet that Post Holdings Inc. intends to cheese, specialty cheese) The product won recognition at last and still have all the fl avor but with acquire the company and its related Cheese and ingredient-related joint fall’s National Association of Conve- fewer calories, Tutterow says. entities for $2.45 billion in the second ventures: DairiConcepts LP, Allerton, nience Stores show in Atlanta as one of Also in May, the company introduced quarter of 2014. According to Post, Iowa, Dalbo, Minn., El Dorado Springs 10 items, out of about 300, which earned new cracker cut cheeses sold complete Michael Foods will continue to operate & Springfield, Mo., Hummelstown, a blue ribbon for “retailer top pick.” with a serving tray, which includes a independently under the company’s Pa., Pollock, S.D., & Bruce, Chili and “This is an exciting area for us,” transparent plastic rectangular top and current management team. Greenwood, Wis. — JV with Fonterra; Tutterow says. “We haven’t had a lot of solid plastic bottom. This product will Southwest Cheese, Clovis, N.M. — JV convenience store distribution in the be available in Cheddar, Marble Jack cheese operation with Glanbia plc & past, so this is allowing us to break into and Pepper Jack varieties. The company the cooperative members of the Greater that channel.” has offered cracker cut cheeses in bags Southwest Agency (DFA, Select Milk In February, Crystal Farms also in the past, but the serving tray offer- Producers & Zia Milk Producers) launched new Horseradish Cheddar ing is new. Estimated annual cheese produced: in 7-ounce blocks. The company says “You can fl ip the cheeses onto the 270.3 million lbs. this is the fi rst natural horseradish tray. We expect to be the fi rst national Dairy Farmers of America Estimated annual cheese marketed: Cheddar in this sector and is ideal for brand with this kind of product,” Tut- Kansas City, Mo. 498.5 million lbs. adding to sandwiches and burgers or to terow says. Estimated 2013 sales: $12.8 billion eat as a snack. “We’re defi nitely going to continue to Key executives: Rick Smith, pres. & Projected 2014 sales: $14.6 billion “This also taps into bold fl avors and emphasize innovation and new products CEO; Mark Korsmeyer, exec. VP Percentage of sales from cheese: 7.9% adds an interesting variety to our chunk as part of our marketing plan moving Dairy plants: Adrian, Mich. (con- Market segments for cheese: 39% cheese sector,” Tutterow says. “It’s a forward,” she adds. densed milk, cream, NDM); Beaver, retail; 32% foodservice; 29% ingredients unique cheese with a lot of different For marketing this past year, the Utah (condensed milk, cream, longhorn Percentage products exported: 2.8% applications. We’re hearing a lot of company has put a lot of emphasis on Cheddar, Monterey Jack, Pepper Jack); Website: www.dfamilk.com enthusiasm for it.” its new products as well as the stand- Cabool, Mo. (adult nutritional beverag- A look inside: Dairy Farmers of es, dairy-based coffee beverages, energy America (DFA) continued to grow its protein beverages, Sport Shake); Cass commercial investments over the past City, Mich. (cream, condensed whole & year, acquiring Dairy Maid Dairy, Fred- skim milk); Cedarburg, Wis. (fl uid milk, erick, Md., in 2013 and Oakhurst Dairy, orange juice); Fallon, Nev. (WMP, SMP); Portland, Maine, in 2014. Fargo, N.D. (butter, cottage cheese, Last September, DFA also an- cream, dips, fl uid milk, ice cream, juice, nounced plans to build two new plants. A sour cream, yogurt); Farmington, Minn. ceremonial ground breaking took place (cottage cheese, dips, smoothies, sour Sept. 20 in Linwood, N.Y., for a new cold cream); Fort Morgan, Colo. (condensed milk separation plant. This plant is the milk, cream, NDM); Frederick, Md. fi rst of its kind for DFA, which is part- Serving Up (milk, fruit drinks, juice); Goshen, Ind. nering with the local dairy producers (condensed milk, cream, NDM); Hous- of Craigs Station Ventures. The plant, Fresh Ideas Since 1949 ton, Texas (artisanal Hispanic cheeses, which is scheduled for completion this creams); Hughson, Calif. (butter, con- summer, will be built on one of the part- Experts in Dairy Markets Your Single Source for densed milk, cream, NDM); Linwood, nering producer’s dairy operations and Obtaining a Comprehensive s #OMPREHENSIVE5NDERSTANDINGOF N.Y. (cream, skim); Mechanicsburg, will produce cream and skim milk for a Selection of Dairy Products -ARKET4RENDS 0RODUCT3OURCES Pa. (dairy-based coffee beverages); range of regional customers. 0RICE&LUCTUATIONSAND6OLATILE s &LUID-ILK Middlebury Center, Pa. (condensed “Partnering with farmers allows DFA 'OVERNMENT2EGULATIONS s "UTTER milk, cream, cream powder, malted milk and our partners to utilize combined s &EDERAL/RDER0OOLING s #HEESE powder, NDM, SMP, WMP); Minneapolis, capital to develop sound projects that s 2AW-ILK5&2/ s &ORWARD#ONTRACT0RICING Minn. (fl uid milk & other beverages); will deliver value to all DFA members,” s #REAM s )NGREDIENT#OST-ANAGEMENT New Britain, Conn. (cream, ice cream says Rick Smith, president and CEO, s .ONFAT$RY-ILK mixes, milk, non-dairy items including DFA. “This investment is consistent with s ,OGISTICS-ANAGEMENT s 7HEY0OWDER fruit drinks, fruit juices, water); New our strategy to deliver value to members Wilmington, Pa. (dry whey, Italian-style by better serving our customers, main- cheese); Plymouth, Wis. (cut & wrap taining markets for our members and natural cheese, process cheese, shreds); developing local plant opportunities.” Portales, N.M. (condensed skim, cream, The second plant, a dairy ingredient milk permeate powder, MPC, NDM, plant in Cass City, Mich., will produce SMP); Portland, Maine (butter, butter- condensed whole and skim milk and milk, cottage cheese, cream, fl avored cream for domestic customers while milk, fl uid milk, fruit juice, sour cream, providing a secure home for DFA mem- tea); Reading, Pa. (cream, condensed bers’ milk and reducing transportation milk, malted milk powder, NDM, SMP, costs, the cooperative says. WMP); Rochester, Minn. (2) (fl uid milk, In addition to these projects, con- T.C. Jacoby & Co. ice cream, light ice cream, sherbets, struction on DFA’s state-of-the-art dairy 1716 Hidden Creek Court yogurt-based drinks); Schulenburg, ingredients plant in Fallon, Nev., was St. Louis, MO 63131 Texas (dairy dips, salsa); Springfi eld, completed in April. The plant received 314/821-4456 1-800-877-9556 Mo. (dairy-based coffee beverages); its fi rst shipments of milk April 5 and will Fax: 314/821-3251 Turlock, Calif. (Italian-style cheese, supply domestic and global customers www.jacoby.com Contact Ted C. Jacoby III liquid whey); Ventura, Calif. (dairy-based with quality dried dairy ingredients. coffee beverages); West Middlesex, Pa. DFA notes this is the fi rst plant the For more information please visit www.jacoby.com (industrial shredded cheese, process Turn to KEY PLAYERS, page 33 a

KEY PLAYERS (St. Paul) won third place awards at Korsmeyer notes that in the year VP, administration; Al Kosharek, VP, the contest. ahead, DFA will continue to look for production Continued from page 32 “Exceptional products at DFA begin new avenues to process its members’ Cheese plant: Blue Mounds, Wis. (ex- with a commitment to quality on our milk and continue to look for additional tended shelf life cheese foods, spreads, co-op has built from the ground up. members’ farms that continues through acquisition opportunities. sauces, smoked cheeses) “Not only will the plant provide a the entire production chain,” Korsmeyer In addition, the cooperative plans Percentage of sales from cheese: home for up to 2 million pounds of milk says. “This recognition reinforces that to focus keenly on social media from a 100% per day, it also will serve as DFA’s gate- quality products start with quality people marketing and educational perspective Market segments for cheese: 50% way to the global marketplace and help striving to do their best every day.” in 2014, he says. retail; 45% foodservice; 5% ingredients open new doors for the cooperative,” DFA in late 2013 announced that it “Our members are at the core of what Percentage of products exported: 5 % says Mark Korsmeyer, executive vice would be merging with Dairylea Coopera- we do. As we move into 2014, we will Website: www.dairyfoodusa.com president, DFA, and president, Global tive Inc., pending board approval. The continue our commitment to bringing A look inside: Dairyfood USA Inc., Dairy Products Group. merger became offi cial April 1 and com- added value to our members and deliver- which specializes in extended shelf-life DFA this past year rolled out several bines Dairylea’s Northeast-based 1,200 ing quality products to consumers around cheeses, saw a signifi cant increase in its new products under its various brands. members with DFA’s 13,000 nationwide the world,” Korsmeyer says. revenue and volume of cheese sold in Under the Kemps brand, new prod- dairy farmer members. 2013, with a good portion of that increase ucts launched this past year included The cooperatives say they have en- due to the success of its smoked cheeses. Kemps Sweet Meadows Farms Milk, joyed a successful working relationship The company is one of the largest Greek yogurt, Greek snack mousse, since DFA was formed in 1998. Work- producers of Smoked Gouda in the Greek cottage cheese, and chocolate and ing together, Dairylea and DFA have country, and the product remains one strawberry milk in cow-shaped bottles. created effi ciencies in milk assembly, of its most popular products, says Dan Under DFA’s Borden Cheese brand, transportation and marketing, as well as Culligan, president, Dairyfood USA. Ad- the cooperative launched Natural Muen- joint management of farm services and ditionally, the company added a Smoked ster slices, Natural Mozzarella slices, membership operations in the Northeast, Cheddar and a Smoked Provolone blend Natural Sharp Cheddar slices, Queso the co-ops say. Dairyfood USA Inc. to its Glacier Ridge Farms brand late last de Papa shredded cheese, Extra Sharp “In many ways, it will just be busi- Blue Mounds, Wis. year, and Culligan sees both of these as fi nely shredded cheese, Singles Sensa- ness as usual as we expand upon the poised for success as well. tions Del Trio — a combination of Swiss, working relationship DFA and Dairylea Ownership: Biomerx GmbH, Linz, “They are really new, introduced late Provolone and Mozzarella — Lite Moz- have established over the past 15 years,” Austria in the year, but we anticipate them having zarella String cheese and an American Smith says. Key executives: Daniel R. Cul- very good reception in the marketplace,” Singles twin back. At its annual meeting in March, DFA ligan, pres.; Kent Pusch, VP, quality he says. DFA also launched Cache Valley Lite announced it ended 2013 with strong assurance and R&D; Judd Batterman, Turn to KEY PLAYERS, page 34 a Mozzarella String cheese and Plugrá operating results from its wholly-owned European-style butter in 8-ounce tubs. commercial investments and increased DFA’s vast array of U.S. facilities and earnings from affi liates. brands continued to garner industry The cooperative’s adjusted net in- recognition over the past year. come was $61.3 million for 2013. DFA’s Most recently, DFA’s Winnsboro, net sales totaled $12.8 billion for 2013, Texas, plant won third place in the World a 6-percent increase compared to $12.1 Championship Cheese Contest in the billion in 2012. Salted Butter class. “At DFA, we’re about making sure This past fall, the co-op’s Turlock our members can farm successfully and and Houston plants earned fi rst place profi tably,” Smith says. “In 2013, we had awards for Provolone and Queso Fresco a successful year. Through strong opera- Mexicano, respectively, in their respec- tional performance and joint venture returns, we were able to execute on our tive classes at the National Milk Produc- strategic plan. We are also pleased with ers Federation Championship Cheese the improved margins for members.” Contest. In 2013, DFA directed the market- At the 2013 World Dairy Expo Cham- ing of 60.6 billion pounds of milk for pionship Dairy Product Contest, DFA’s both members and others through its Zumbrota, Minn., plant earned second consolidated businesses and related place awards for its Cheddar and Sharp affi liates. This represents approximately Cheddar. The co-op’s Turlock, Calif., 30 percent of the total milk production in plant earned fi rst and second place in the United States. Payments to members the Mozzarella class, as well as fi rst, for milk marketed were $7.9 billion in second and third in the Provolone class 2013, compared to $7.3 billion in 2012. at the contest. This increase is primarily a result of the In addition, DFA’s West Middlesex, higher U.S. annual average all-milk price. Pa., plant earned second place for its Returns to members in 2013 totaled $41.9 Pasteurized Process American Cheese million, with $23.3 million distributed with Peppers; its Plymouth, Wis., plant from the cooperative’s allocated patron- earned third place for its Borden Deluxe age and $18.6 million through DFA’s Pasteurized Process American Cheese; various capital retirement programs. and its Winnsboro, Texas, plant earned DFA’s Ingredients Division also con- third place for its Salted Butter 80-per- tinued to expand in 2013, with a focus cent at the contest. on export opportunities with global DFA’s Kemps brand also earned customers in strategic markets. DFA several awards at the contest, with fi rst exported 222 million pounds of product place fi nishes for its Top the Tater Fiesta in 2013, for a fourth consecutive year of Dip and Key Lime Greek Snack Mousse record export sales. (St. Paul, Minn.), and second place for Earnings of affi liates were $72.8 mil- Kemps Whipping Cream (Cedarburg, lion in 2013 compared to $57.6 million Wis.). Kemps Peach Greek Cottage in 2012. Cash distributions from DFA Cheese, Light Sour Cream (Cedarburg) affi liates totaled $38 million in 2013 and Blackjack Cherry Frozen Yogurt compared to $36.4 million in 2012. For more information please visit www.prospectanalytical.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 34 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS sion project, which broke ground last which in addition to the smoked cheeses and Pepper Jack snack wedge varieties. August, is expected to be complete by includes spreads in fl avors such as Aged In addition to investments in produc- Continued from page 33 August of this year. Cheddar, Jalapeno Cheddar, Cheddar & tion capacity, Dairyfood USA continues Culligan says the new addition will Bacon and Smoked Gouda. The company to invest a signifi cant amount of time, The smoked varieties are available in include a state-of-the-art production has owned the Glacier Ridge brand for effort and capital in its quality systems multiple forms, including links for deli facility that will allow Dairyfood USA some time but only recently has put a and equipment to ensure food safety, slicing and foodservice as well as 8-ounce to produce new products and improve major marketing emphasis on it. Culligan says. Last year the company rounds and 4-ounce bars for retail. existing products across the board. Space The company also continues to renewed its Safe Quality Foods (SQF) To help support the significant in the old plant also will be converted increase its family of private labels for Level 3 certifi cation, scoring in the 98th increase in demand for its smoked into employee facilities. its cheese wedges, which have been percentile. cheeses, in September Dairyfood USA “This is really an exciting time for picked up by some of the largest gro- Culligan says the company is commit- added another fully-automated smoke- Dairyfood USA,” he says. “This latest cery chains in the country. In 2012, the ted to innovation and quality, and looks house that is time, temperature and expansion shows our commitment not company doubled production capacity forward to more growth this coming year. humidity controlled. The company also only to our customers, but also to our for its wedges due to their popularity. “Our goal is to continue on our path is in the middle of a multimillion dollar dedicated employees. We are investing New Chipotle Chile, Ranch and Harvest of increased sales and volume, and to expansion of its plant, which will add in our long-term future.” Dill varieties recently joined the exist- continue our signifi cant growth,” he says. nearly 20,000 square feet and increase The company is making inroads in re- ing Garlic Herb, Parmesan Peppercorn, its production capabilities. The expan- tail with the Glacier Ridge Farms brand, Swiss, White Cheddar, Smoked Gouda

Darigold Inc. Seattle

Ownership: Northwest Dairy Associa- tion, Seattle Key executives: Jim Werkhoven, chairman; Sherman Polinder, vice Quality chairman; Jim Wegner, pres. & CEO; John Wells, treasurer, VP & CFO; Steve Rowe, sr. VP & general counsel; Dermot You Can Trust. Carey, sr. VP, ingredients; Bill Tennant, sr. VP, operations; Shawn Campbell, Innovation VP, consumer products; Steve Matzen, VP, Northwest Dairy Association; Terry Castel, VP, supply chain You Can Taste. Dairy plants: Sunnyside, Wash. Celebrating Successful (bulk Cheddar, Monterey Jack, WPC-34, dried whey); Boise, Idaho (fl uid milk, Partnerships for 60 Years! UP fl uid products, cultured products); Caldwell, Idaho (NDM, MPC, SMP, bulk Introducing our Newly Expanded & consumer packaged butter, cream); Glacier Ridge FarmsTM Line: Chehalis, Wash. (NDM, SMP, WPC-34, sweet cream buttermilk powder, milk s(ANDCRAFTED)N!MERICAS$AIRYLAND s.ATURALLY3MOKED#HEESES powder blends, whole milk powder, s'OURMET3PREADABLE#HEESES$IPS cream); Issaquah, Wash. (consumer s3MOKEY"ARS3NACK7EDGES packaged & bulk butter, cultured dairy s6ARIETYOF&LAVORS products); Jerome, Idaho (condensed skim milk, NDM, UF milk, MPC, SMP, FOODSERVICE cream); Medford, Ore. (HTST fl uid milk, In Perfect Shape For a Growing Industry fl avored drinks); Portland, Ore. (full line ■ Creative blend of vision and flexibility of UP products); Lynden, Wash. (NDM, ■ Unique product offerings ■ Naturally smoked cheeses tailored to fit every SMP, cream); Seattle (HTST fl uid milk, packaging configuration fl avored drinks); Spokane, Wash. (HTST ■ Extensive single serving/portion-controlled sizes fl uid milk, fl avored drinks); Bozeman, 31&,EVEL#ERTIlED This certification ensures our customers that our cheese Mont. (HTST fl uid milk, fl avored drinks) products have been produced and handled in accordance with PRIVATE LABEL the highest standards set by the Food Marketing Institute (FMI). Build Your Brand With Quality You Can Trust Estimated annual cheese produced: ■ Expansive array of custom formulations 200 million lbs. ■ Innovative packaging solutions Estimated annual cheese marketed: ■ Ability to drive new sales 200 million lbs. RETAIL HOUSE BRANDS 2013 sales: $2.2 billion (April 1, 2012 Diversify Your Product Portfolio With Our Proven Winners to March 31, 2013) ■ Unique flavor profiles Percentage of sales from cheese: 15% ■ Market versatility to maximize sales performance Market segments for cheese: 14% ■ Price competitiveness & in-store support foodservice; 86% ingredients ■ Low minimum order quantities Percentage of products exported: 45% #ALLUSTODAYFORDETAILS Website: www.darigold.com #OUNTY2OAD&s"LUE-OUNDS 7)s0H s&AX A look inside: Darigold Inc. in 2013 DCULLIGAN DAIRYFOODUSACOMsWWWDAIRYFOODUSACOM completed work on a new dryer at its a For more information please visit www.dairyfoodusa.com Turn to KEY PLAYERS, page 35

KEY PLAYERS McGinn and Ed Murray made entirely secure market for our members’ milk in of the cooperative’s butter. The nearly both local and global markets, returning Continued from page 34 life-size replicas each were made from maximum value to our owners and posi- 150 pounds of butter and carved by artist tioning the organization for future suc- Lynden, Wash., plant, which now has Linda Christensen. The replicas were cess,” the executives say. “It also includes the capability to produce whole milk carved in Darigold’s walk-in cooler at managing equity payments for those who powder (WMP). its South Seattle headquarters. invested in the cooperative in the past The new dryer was added following a A heightened focus on sustainability while continuing to appropriately invest fi re in February 2012. In addition to WMP, and social responsibility is a cornerstone for the success of tomorrow’s members.” Davisco Foods the Lynden plant produces nonfat dry of Darigold Inc. The cooperative recently Wegner and Werkhoven note the in- International Inc. milk (NDM), skim milk powder (SMP) released its second Cooperative Social dustry has changed over time and more Le Sueur, Minn. and cream. Responsibility (CSR) Report. The fi rst change is ahead. “One of the benefi ts of the new dryer was published in 2010. “The individual farm and cooperative Key executives: Mark Davis, chair- design is that it will be able to produce The CSR report discloses data on business models that may have worked man; Jon Davis, pres. & CEO; Melanie whole milk powder for some of our do- Darigold’s performance, provides a a decade ago won’t necessarily bring Grund, CFO; John Velgersdyk, VP, busi- mestic customers as well as for export discussion of environmental, social and success in the future,” they say. “That’s ness administration; Polly Olson, VP, markets in China, South America and the economic challenges and opportunities why our board continually examines the business development, sales & market- Middle East/North Africa,” says Dermot of the business, and summarizes Dari- needs of current producers and future ing; Marvin Bartlett, dir., engineering; Carey, senior vice president, ingredients, gold’s goals for the future. generations as we strategically plan Brian Paulson, dir., quality assurance; Darigold Inc. In the latest report, Darigold shares our future. Mike Klein, dir., whey operations; Troy Darigold last year also added capabil- the essence of who the cooperative is “We also recognize that one of our key Ammann, dir., cheese operations & sales ity to its Chehalis, Wash., plant to produce — stories from the lives of Darigold’s roles is to directly support our members, Cheese plants: Jerome, Idaho (Moz- WMP that is used both domestically and producer-owners and their families, balancing the needs of producers large zarella, Provolone, Cheddar, Monterey for exports. The Chehalis plant also pro- insights into its processing employees and small,” they add. “Both small and Jack, reduced-fat varieties, reduced-so- duces NDM, SMP, WPC-34, sweet cream and personal perspectives about its large farms can be successful; the key dium varieties, shreds for foodservice, buttermilk powder, milk powder blends operations and products. is to focus on effi ciency more than size, sweet dairy whey, deproteinized whey, and cream. The report also shares the progress and to provide information and fi eld sup- BiPRO, WPC-80, permeate powder); “The addition of WMP gives us essen- Darigold has made in its CSR efforts port that is meaningful to all. We remain Le Sueur, Minn. (Cheddar, Parmesan, tial product fl exibility in volatile market since 2010. committed to helping our members forge reduced-fat varieties, spray & contract conditions and allows us to offer another “Much has been learned and accom- new paths to their personal success as drying, BiPRO, deproteinized whey, key ingredient to our strategic custom- plished over these past two years. We we work together to help nourish the lactose); Nicollet, Minn. (contract ers, making us even more relevant as a have been steadily driving continuous world with high-quality dairy products.” Turn to KEY PLAYERS, page 36 a supplier,” Carey says. improvement in our processing facilities In addition, Darigold is planning to and on our farms,” the report says. install a new spray drying system at its The cooperative notes that on a per- Sunnyside, Wash., cheese plant, as well unit basis, it has lowered its CO2 emis- as adding SMP capacity, Carey notes. The sions from electricity and natural gas in updates are scheduled to come online in its plants by 5.4 percent, meeting its goal the fi rst quarter of 2015. to reduce waste to landfi ll or incinerated Later in 2015, the cooperative plans without energy recovery by 5 percent. to add additional WMP capacity in Lyn- About 50 percent of the company’s waste den, he adds. is diverted to recycling systems. Darigold Darigold this year also introduced has reduced its consumption of water per Horizon Sales some dry salted Gouda into its product unit of production by nearly 12 percent, line for export, Carey says. We specialize in using well ahead of its target. of Minnesota our extensive network The cooperative exports close to 45 “Consistent with our strategy, our to find a home for your percent of all of its milk in some form, sustainability efforts are extending Can Provide excess inventory and he notes. throughout our entire value chain and finding ingredients for “A lot of the product expansion and into virtually every aspect of our opera- All Your Dairy your production needs. line extension today is being driven by tions,” the report says. “Our focus on We handle all shipping export demand,” he says. safety performance is sharper. At all Ingredients and can rework In addition to demand from overseas, our facilities, we have created Energy and repackage. Darigold’s products continue to receive Management Teams and Environment, and Sell All No quantity domestic recognition in industry com- Health, & Safety (EH&S) teams. Our petitions. too large or recycling is up and our waste is down. Your Dairy too small Reduced-fat cottage cheese pro- We are driving signifi cant breakthrough duced by Darigold’s Bob Milonovich of innovations in our products, packaging Products the company’s Sunnyside, Wash., plant and processes. Many innovations have CHEESE received a fi rst place award in the Open required collaboration of people across Blocks and Barrels Reduced Fat Cheese class at last sum- our entire company and with our sup- Trim and Fines mer’s Idaho Milk Processors Association pliers. These breakthroughs have made “Our Team Can Flavored cheese contest. Assist Your Team” Process and our environmental footprint smaller, Imitation At last fall’s National Milk Produc- reduced our costs, improved labor ef- ers Federation Championship Cheese fi ciency and helped secure additional BUTTER/MILKFAT Contest, Darigold owner Northwest Dairy business — refl ecting the win-win-win DAIRY Association’s Issaquah, Wash., plant re- POWDERS approach to sustainability that we Nonfat Dry Milk ceived a fi rst place award in the Flavored believe in.” Whey Products Cottage Cheese class for its Pineapple In Darigold’s 2012-2013 annual re- Milk Protein Small Curd Cottage Cheese as well as port, Darigold President and CEO Jim CALLCALL UUSS WIWITHITHT YYOUROUUR UNUNIQUEIQUE SSALESALESS Concentrate AND PROCUREMENT NEEDS: Buttermilk, a fi rst place award in the Reduced Fat Wegner and Board Chair Jim Werkhoven Dean Uglem [email protected] Casein, Lactose Cottage Cheese Class for its Reduced note that measuring the success of a Eric Kellin [email protected] Pat Kellin [email protected] Fat Trim Small Curd. cooperative isn’t as simple as the profi t In addition, in a playful use of its or loss on the organization’s fi nancial 877-914-5400 horizonsalesinc.com products, Darigold last fall unveiled rep- report. licas of Seattle mayoral candidates Mike “Success is equally about creating a For more information please visit www.horizonsalesinc.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 36 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS headquartered in Le Sueur, Minn. stable is an alternative to standard Lake Norden also took second in the Part Founded in 1943 by Stanley Davis with WPC-80, containing at least 80-percent Skim Mozzarella class at the contest. Continued from page 35 his purchase of the St. Peter Creamery, whey proteins, no more than 5-percent At last fall’s World Dairy Expo Cham- Davisco is managed by Jon Davis, CEO moisture, 10-percent lactose and 6-per- pionship Dairy Product Contest, Low drying); Lake Norden, S.D. (Mozza- and grandson of the founder. Davisco has cent minerals, and typically 5.5-percent Moisture Part Skim Mozzarella made rella, Provolone, Parmesan, WPC-80, cheese companies in Le Sueur, Minn., fat, the company notes. It is suitable for at Davisco Foods’ Jerome, Idaho, plant lactose, contract drying) Jerome, Idaho, and Lake Norden, S.D., thermally-processed foods where whey earned a third place award. Estimated annual cheese produced: as well as food ingredient companies protein aggregation sometimes can Davisco Foods President and CEO 400 million lbs. in Le Sueur and Nicollet, Minn.; Lake be an issue when used at high levels, Jon Davis, chair of the National Cheese Estimated annual cheese marketed: Norden and Jerome. Davisco has sales including sauces, soups, beverages, yo- Institute (NCI) from 2011-2013, in 425 million lbs. offi ces in Minneapolis, Geneva, Shang- gurt, baked foods, confections, process January was awarded a 2014 Soaring Estimated 2013 sales: $800 million hai, Singapore and worldwide strategic cheese, processed meats, infant formula Eagle Award by the International Dairy Projected 2014 sales: $900 million partners in the Middle East, Japan, and nutrition products. Foods Association (IDFA). The award Percentage of sales from cheese: 88% China and Africa. Davisco Foods also launched instan- recognizes the extraordinary service of Market segments for cheese: 30% Davisco Foods processes 11 million tized WPC-80-identity preserved (IP), leaders in the dairy industry and those retail; 35% foodservice; 35% ingredients pounds of milk per day into cheese and an agglomerated whey protein concen- who have provided exemplary leader- Percentage of products exported: whey products. The company prides it- trate containing at least 80-percent pro- ship to IDFA, the International Ice 15% self on its support of local communities tein that offers ease of dispersability via Cream Association, the Milk Industry Website: www.daviscofoods.com by providing jobs and buying milk from sunfl ower lecithin, a non-GMO/identity Foundation and NCI. A look inside: Davisco Foods Inter- regional farmers. preserved ingredient used at less than national Inc. continued to improve its Davisco Foods produces more than 1.5 percent in the product. facilities and add to its product line 10 million pounds of whey protein Davisco Foods notes that while whey this past year. isolates annually, accounting for 65 proteins are known for high solubility, The company completely renovated percent of whey protein isolates (WPIs) more rapid dispersability can be a its cheese production area at its Le sold worldwide. benefi t in dry mixes and in certain unit Emmi Roth USA Inc. Sueur, Minn., plant in order to modern- Davisco Foods continued to expand operations where rapid dissolution is Monroe, Wis. ize production and increase throughput, its dairy protein offerings in late 2013 important. says Troy Ammann, director of cheese with the launch of three new ingredients Davisco also launched BiPRO IP, Parent company: Emmi Group, operations and sales, Davisco Foods to complement its portfolio of whey which offers dispersability with a Luzern, Switzerland International. protein products for food and nutrition non-GMO/IP sunfl ower lecithin, but Key executives: Reto Mueller, CEO & Davisco Foods is an international applications. in a whey protein isolate made from CFO; Linda Duwve, VP, sales & market- cheese and food ingredient company Whey protein concentrate-80-heat ion-exchange and unsurpassed purity, ing; Rene Weber, VP, operations; Jodie the company says. It is fat-free and Wische, VP, specialty; Kerry Olson, VP, lactose-free, and as with all BiPRO WPI foodservice; Emmanuel Voissard, VP, products provides very high solubility, retail sales clarity in solution, clean taste and high Cheese plants: Monroe, Wis. (Grand nutritional quality with at least 95 per- Cru & a wide range of other specialty cent protein on a dry basis. cheeses); Platteville, Wis. (Roth Grand Davisco Foods says these three new Cru, Fontiago, Gouda, Butterkäse) Celebrating Over 80 Years products provide the high protein qual- Estimated 2013 sales: $228 million of Service to the Industry... ity that whey proteins are known for with Projected 2014 sales: $228 million rapid digestibility, a complete amino Percentage of sales from cheese: acid profi le and high levels of branched 90% (going forward, Emmi Roth USA chain amino acids, including leucine. will focus only on cheese) Davisco Foods earlier this year Website: www.emmirothusa.com announced the results of a study span- A look inside: Emmi Roth USA Inc. ning more than three years that shows has devoted its focus entirely to cheese Davisco detected no signifi cant change the past year, as it discontinued its in fl avor, aroma, color or nutritional yogurt line and turned its fresh dairy composition in sweet dairy whey and products over to an entirely separate deproteinized whey. The study was business under the Emmi Group start- OFFERING INCLUDING A COMPLETE conducted in the Davisco warehouse ing in 2014. • Pumps & Circulation LINE OF SUPPLIES & PARTS: in Minnesota, matching the real-world Last fall, Emmi Roth USA’s new state- Systems • Chemicals conditions products would face prior of-the-art cheese plant in Platteville, • CIP & Cleaning Systems • Clothing & Safety Items to shipping to customers, the company Wis., opened, and production continues • Metering, Batching & • Testware & Scientific Items says. Blending Systems • Paper Goods to increase at the 77,000-square-foot • Instrumentation • Filtering Medium By tracking changes in composi- facility. The company is looking to add • Chemical Tanks & Materials tion, color, fl avor, aroma and solubility, new cheeses to the plant’s production • Production Systems • Brushes & Brooms the study demonstrated only minimal as it is working on new innovations for & Equipment • Sanitary Fittings, Valves, changes over a 3-year shelf life, Davisco • Valves, Fittings, Tubing, Etc. this coming year. Air Actuated Controls, Etc. • Processing Plant Supplies says, noting a longer shelf life with Flavor and convenience were key • Pumps, Pumping Davisco whey powders will benefit themes in Emmi Roth USA’s product The Name You Can Trust Equipment, Parts, warehousing, logistics, supply chain and innovations this past year. The company And Rely On For Your Supplies/Service manufacturers all the way to retail and Capital Equipment And • Repair/Parts for showcased several new cheeses during Systems Investments Gauges, Instrumentation, consumer products. January’s Winter Fancy Food Show in Gaskets, Valves “That is the quality assurance that San Francisco, including many new Davisco promises and delivers,” the fl avored cheeses. company says. New Roth 3 Chile Pepper Gouda Davisco Foods also continues to pro- includes chipotle, habanero and jala- duce award-winning cheese products. peno peppers, and a new Roth Chipotle At this spring’s World Championship Havarti features smoky and spicy fl avors. R. D. SMITH CO., INC. Cheese Contest, the company’s Lake The company also introduced three 2703 Bauer Street | Eau Claire, WI 54701 | (715) 832-3479 Norden plant placed fi rst and third in new fl avors of Raclette — Mediterra- (800) 826-7335 | Fax: (715) 832-7456 | Website: www.rdsmithco.com the Mild Provolone class with its Provo- nean, 5 Peppercorn and Roasted Garlic. For more information please visit www.rdsmithco.com lone and Lipase Provolone, respectively. Turn to KEY PLAYERS, page 37 a

KEY PLAYERS or fruits. As part of this campaign, the the company’s Petite Swiss Reserve won a gold medal. company introduced the Emmi Fondue won second place, Roth Reduced-Fat At this spring’s World Championship Continued from page 36 Party Helmet, a football helmet-shaped Havarti won third place and Roth Dill Cheese Contest, Roth Buttermilk Blue fondue set that heats fondue in less Havarti won third place. and Roth GranQueso won best of class The company notes that these cheeses, than 15 minutes. The fondue helmet At the 2013 World Dairy Expo Cham- awards, while Roth GranQueso Reserve which melt well, add depth and surprise will be featured again this fall with a pionship Dairy Product Contest, Roth won second its class. to recipes, dips and sandwiches. new football season-themed advertis- 3 Chile Pepper Gouda won fi rst place, Ryan notes that Roth cheeses won 24 “We import some plain Raclette ing program. while the company’s Petite Swiss Re- awards this past year — a record for the from Switzerland, but we thought this The company brought home a serve won third in its class. company’s domestically-made cheeses. was an opportunity to really grow this number of awards from U.S. and Emmi Roth USA also won a fi rst place “Our GranQueso cheese has won category,” says Becky Ryan, director international cheese competitions award for its Petite Swiss Reserve at the ACS awards for 10 years in a row. We did of marketing, Emmi Roth USA. “When this past year. At the 2013 American 2013 Wisconsin State Fair. well with GranQueso and others,” she you have a washed-rind cheese, there Cheese Society competition, Grand Both European- and U.S.-made says. “We won awards for our imported already is great fl avor, and when we Cru Reserve won a fi rst place award, cheeses from Emmi and Emmi Roth cheeses as well. We’re proud of the fact add peppercorn and garlic, it really GranQueso Reserve won second place, USA took home medals at the 2013 World that we’re not a small company, but we starts to pump it up. It plays right into GranQueso Original won third place Cheese Awards. Kaltbach Cave-aged produce really great cheese, and the the trends we see out there with new, and GranQueso Double-aged won third Le Gruyère AOP and Winzer each won awards just prove that.” bolder fl avors.” place in their respective classes. Also, a “super gold,” while Le Gruyère AOP Turn to KEY PLAYERS, page 38 a For foodservice, Emmi Roth USA has introduced Roth 6th Pan Ready Pouches, new packaging for fresh food preparation that fi ts directly into foodservice 6th pans for convenience, improved food safety and less shrink. These pouches are available in Grand Cru shreds, Buttermilk Blue, But- termilk Gorgonzola and goat cheese For dry-grated Parmesan, crumbles. In 2013, the company introduced Romano, Asiago... new varieties and updated its packaging for existing varieties of its specialty no one does it better slice line, which now includes 6-ounce packages of its Van Gough Original, Van Introducing than Bella Pak! Gough Natural Smoked, Havarti Origi- nal, Havarti Dill, Havarti Peppadew, Havarti Horseradish, Havarti Jalapeno 7EDIDITWITH-ONDO6ECCHIO—our new and Grand Cru Original. product line of authentic Italian tasting hard “As people are looking for more grated cheeses. fl avor, people also are starting to look for more convenience and want a really ,ET"ELLA0AKDOITFORYOU Get consistent, good cheese in a convenient format,” high-quality products, personalized service Ryan says. “With the new packaging, CHEESE and inventory management to help you reach we really try to make it easier for the CHEESE consumer to see how to use it. Every your sales goals! Choose your private label or variety has a picture of a recipe made our Mondo Vecchio brand.

NET WT. 8oz (227g) by our in-house chefs, and on the back NET WT. 8oz (227g) is the recipe itself.” The company has been very active s1UICKTURNAROUND s"ATCHDRYERS in social media marketing. Last fall Offer your customers it launched more speciﬁ c marketing s#USTOMBLENDING toward its foodservice customers with authentic Italian taste in s.EWANDSPECIALIZEDFORMULATIONS a separate Facebook page, “Cheese the most popular hard- for Chefs,” to help with its outreach. grated cheeses: s-ULTIPLEPACKAGINGOPTIONS The page now has more than 40,000 s&INISHED PRODUCTPRICINGAVAILABLE followers. Emmi Roth USA also has s0ARMESAN partnered with the Wisconsin Milk Marketing Board for events with s2OMANO Assorted pack sizes including 3-, 8- and 16-oz culinary students to teach them s!SIAGO jars and canisters, 2.25-lb jars, 5-lb tubs, 25- and about handling cheese and using it 50-pound bag in box plus custom sizes! to increase ﬂ avor. sPLUSDELICIOUSBLENDS The Roth Cheese website featured a yodeling contest this spring to promote its Alpine-style cheeses. The winner was awarded a trip to the Aspen Food #HOOSEYOURPRIVATELABELOROUR and Wine festival, and cheese also was BRAND given out as awards. On the import side, the company Call 920.735.4919 featured its fondue in a campaign to Appleton, Wisconsin USA promote its use in a variety of occasions, including tailgates and football parties. On Facebook, it featured www.bellapak.com “Fantasy Dipping Week” to prompt followers to consider things that could be dipped in melted cheese, such as buffalo wings, mini wieners, vegetables For more information please visit www.bellapak.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 38 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS human resources, safety & communi- Jack, condensed whey); Milan, Wis. (Moz- Estimated annual cheese marketed: cations; Doug Wilke, VP, marketing & zarella, LMPS Mozzarella, reduced-fat 555.4 million lbs. Continued from page 37 technology Mozzarella, Provolone, condensed WPC, Estimated 2013 sales: $1.8 billion Cheese plants: Appleton, Wis. (Moz- condensed permeate); Plover, Wis. (whole Projected 2014 sales: $1.7 billion zarella, LMPS Mozzarella, reduced-fat whey powder, edible lactose, reduced min- Percentage of sales from cheese: 55% Mozzarella, direct shred, Provolone, erals whey, reduced minerals WPC, WPC, Market segments for cheese: 36% condensed WPC, dry permeate); Chil- organic whole whey powder); Preston, retail; 28% foodservice; 36% ingredients ton, Wis. (Mozzarella, LMPS Mozzarella, Minn. (WPC); Reedsburg, Wis. (butter, Percentage of products exported: 4% Provolone, smoked Provolone, String condensed skim milk, condensed but- Website: www.foremostfarms.com cheese, condensed WPC, condensed termilk, sweet cream); Richland Center, A look inside: As capacity has grown permeate); Clayton, Wis. (Mozzarella, Wis. (Mozzarella, LMPS Mozzarella, whole in many of its plants, Foremost Farms Foremost Farms USA LMPS Mozzarella, Provolone, condensed whey powder, condensed whey permeate, decided to consolidate its cheese Baraboo, Wis. WPC, condensed permeate); Lancaster, condensed WPC, condensed permeate); manufacturing by closing plants in Wis. (milled Cheddar, milled marbled Rothschild, Wis. (dry permeate, pharma- Waumandee and Alma Center, Wis., in Key executives: Dave Fuhrmann, Cheddar, condensed WPC, condensed ceutical lactose, edible lactose); Sparta, the summer of 2013. American-type and pres. & CEO; Dirk Tachick, sr. VP, opera- permeate, condensed whey); Marshfi eld, Wis. (NDM, condensed skim milk, WPC, Italian-type cheese production were tions; Jim Sleper, VP, member services Wis. (milled colored Cheddar, milled cultured milk powder) consolidated at its Richland Center, & milk marketing; Michael Doyle, CFO white Cheddar, Colby, Farmers cheese, Estimated annual cheese produced: Appleton, Milan and Marshfi eld, Wis., & VP, fi nance; Michael McDonald, VP, lowfat Cheddar, lowfat Colby, Monterey 544.4 million lbs. cheese plants. “As we looked at our complete production network and our processing capacity, we determined that we needed to close two facilities, partly because of age, as the Alma Center plant had older technology and was a smaller plant. In the case of Waumandee, its product mix just wasn’t profitable Our future anymore,” says Joan Behr, director of corporate communications and brand management, Foremost Farms USA. “We have a history of consolidating plants to manage overall operation cost and looks bright. keep business competitive.” Despite the plant closures, Behr notes that Foremost Farms produced We specialize in custom manufacturing more cheese in 2013 (544.4 million cheeses and dairy ingredients that: pounds) than it did in 2012 (525.3 million pounds). “There has been growth on the Ital- • (KKYLZZ[VKH`»ZMVVKHUKÅ H]VY[YLUKZ ian side. Our Mozzarella and Provolone • Meet your needs for functionality, quality cheeses especially grew as our customers grew in their need for those styles HUKWYVJLZZPUNLɉJPLUJ` of cheeses,” Behr says. “We are going to • Meet the stringent food safety requirements continue to look to grow our cheese sales of a global customer base as well as our whey ingredients sales.” This coming year, Foremost Farms is working with customers that are Is Foremost in your future? interested in cheeses with new fl avors. “We’re working with customers on adding fl avors to our existing products,” Behr says. “As consumers accept cheese as an ingredient in more food items, they’re looking for more pronounced fl avors, pepper styles and that sort of thing. We’re working with customers to hone in on what those fl avors should be E10889 Penny Lane • Baraboo • WI • 53913-8115 so we can both grow sales.” (608) 355-8700 • www.foremostfarms.com Foremost Farms also is looking this year to install a reverse osmosis system in Michigan. The system will remove water from member milk available in that area so Foremost Farms can more easily transport the condensed milk solids to its own plants in Wisconsin to use for cheesemaking. Many of Foremost Farms’ cheeses and other products won awards this past year. Its Sharp Cheddar and Re- duced Fat Provolone both won third in their respective classes at the 2013 World Dairy Expo Championship Dairy © 2014 Foremost Farms USA Cooperative Product Contest. Its sweet whey won fi rst and second place awards, its whey protein concentrate won fi rst and third For more information please visit www.foremostfarms.com Turn to KEY PLAYERS, page 39 a

Niamh Kelly, VP, strategy; Eric Bastian, VP, Monterey Jack, Pepper Jack, Muenster, Center, where its industry experts will KEY PLAYERS R&D, Glanbia USA Asadero, Queso Quesadilla, Colby Jack) work alongside customers to develop Continued from page 38 Cheese plants: Blackfoot, Idaho (40- Estimated annual cheese produced: the future of cheese products. lb. block Cheddar, Monterey Jack, Pep- 850 million lbs. “The Cheese Innovation Center place awards, and its salted butter won per Jack, Parmesan, organic cheeses); Estimated annual cheese marketed: represents our commitment to and fi rst place at the contest as well. Gooding, Idaho (barrel cheese); Twin 850 million lbs. investment in our customer relation- Foremost Farms’ Reduced Fat Falls, Idaho (40-lb. block Cheddar, Col- 2013 sales: $1.95 billion (includes ships, the global cheese industry and Provolone and salted butter both won by, Colby Jack, Pepper Jack, Monterey 100 percent of Southwest Cheese joint our local community,” says Jeff Williams, fi rst place awards at the 2013 Wisconsin Jack, reduced-fat Cheddar, reduced-fat venture sales) president and CEO, Glanbia Foods. State Fair Cheese & Butter Contest. Monterey Jack, Muenster, Asadero, Projected 2014 sales: $1.9 billion The new center is adjacent to the Also this past year, Foremost Farms Queso Quesadilla, organic Cheddar) Percentage of sales from cheese: 84% company’s new headquarters for its U.S. was recognized as a Green Profes- Cheese and ingredient-related joint Market segments for cheese: 40% cheese business in Twin Falls, Idaho. sional in the Green Masters Program venture: Southwest Cheese Co., Clovis, retail; 40% foodservice; 20% ingredients Dave Perry, director of cheese inno- established by the Wisconsin Sustain- N.M. — JV cheese operation with the Percentage of products exported: 10% vation, Glanbia Foods, notes the center able Business Council for acting in an cooperative members of the Greater Website: www.glanbiausa.com elevates Glanbia’s ability to create new environmentally, socially and fi nan- Southwest Agency (DFA, Select Milk Pro- A look inside: Glanbia Foods in products, processes, services and solu- cially responsible manner. Examples of ducers, Zia Milk Producers, LoneStar) 2013 celebrated the opening of its new tions to satisfy changing market needs. Foremost Farms’ sustainability efforts (40- and 640-lb. block Cheddar, Colby, 14,000-square-foot Cheese Innovation Turn to KEY PLAYERS, page 40 a include: developing goals and strategies to reduce greenhouse gas emissions; fi nding effective and effi cient ways to transfer the energy from dairy products that have been cooled or preheated to reduce energy consumption; construct- ing an industrial wastewater treatment facility with a fellow dairy processor that converts methane to electricity; and working with customers to minimize packaging materials and place fi nished dairy products in reusable containers. “Sustainability is an overall goal for the company,” Behr says. “We actually have a cross functional committee that meets regularly to discuss attaining our goals when it comes to energy usage, water usage and recycling.” Foremost Farms also continues to focus on safety, and last summer the employees at its Appleton, Wis., plant achieved 2 million hours since Septem- ber 2004 without a lost-time injury. This milestone was a fi rst for any plant in the Foremost Farms processing network. Foremost Farms was recognized by the Wisconsin Safety Council for this achievement. “We have ongoing efforts to strive for operational excellence — looking at processes and how we can further improve them, either improve the product quality, remove some cost of production, or provide a more valuable service to our customers,” Behr says.

GEA Nu-Con Cleanable Powder Handling Systems

Powder handling equipment can be CIP-ed effectively when the correct equipment and designs have been implemented. A system that is CIP- able includes a CIP kitchen with water and cleaning solution tanks, pumps, heaters; dead-leg free valves, vessels, and hard pipes; and Glanbia Foods Inc. integrated process automation. Twin Falls, Idaho

Parent company: Glanbia plc, Kilkenny, Ireland GEA Process Engineering Inc. Skid Mounted Three-Tank CIP System Key executives: Jeff Williams, pres. & 1600 O‘Keefe Road, Hudson WI, 54016 Phone: 1 715 386 9371, Fax: 1 715 386 9376 CEO; George Chappell, pres., Southwest [email protected], www.gea.com Cheese; Wilf Costello, exec. VP, commercial; John Mutchler, exec. VP, supply engineering for a better world GEA Process Engineering chain; Barney Krueger, sr. VP, technical services; Daragh Maccabee, CFO & exec. VP, ﬁ nance; Shawn Athay, VP, human resources & organizational development; For more information please visit www.gea.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 40 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Idaho Power’s Top 10 list. Because of graded the refrigeration systems and Williams says. “We know that saving extensive energy upgrades made at installed motor controls that enabled energy is not only good for Glanbia, but Continued from page 39 those plants, Idaho Power paid Glanbia our processing systems to run more effi - it helps to offset Idaho Power’s energy more than $250,000 in incentives. ciently,” Maughan says. “In Gooding, we demand and future plant needs. Energy “We now have every resource we need “Glanbia Foods has been one of upgraded lighting and building systems. savings is a win-win for everyone.” under one roof, from our on-site experts our greatest partners in our efforts As a result of these changes, we saved In 2013 Glanbia Foods also acquired to cutting-edge technology and equip- to encourage energy effectiveness,” over 3 million kilowatts in 2012, enough a cheese plant in Blackfoot, Idaho, from ment, to capture market opportunities says Chris Pollow, Idaho Power senior electricity to power 750 average-sized Sartori Co. Glanbia says the acquisition at a quicker pace than ever before,” engineer. “Their engagement in energy Idaho homes in one year.” is a key enabler in its strategy to be the Perry says. effi ciency practices helps them reduce Williams notes that a portion of the largest and most innovative producer of Glanbia Foods’ Twin Falls and Good- their energy use and helps us keep rates money Glanbia saves on its electricity American-style cheese. ing, Idaho, plants in late 2013 together among the lowest in the nation.” use is returned by Idaho Power, which “This acquisition further dem- were recognized by Idaho Power as one Steve Maughan, senior project man- in turns allows the company to use onstrates Glanbia’s commitment to its “Top 10 Energy Effi ciency Program ager for Glanbia Foods, says numerous that money for business growth and innovation and to the long-term sustain- Participants.” The company’s energy- energy effi ciency upgrades were made at investment. ability of dairy in Idaho,” Williams says. saving measures will save Glanbia more these plants to help conserve electricity “We are keen on being energy con- He notes that the Blackfoot plant’s than 3 million kilowatt-hours per year, and qualify for Idaho Power incentives. scious as we will continue to do whatever size is just right to allow Glanbia to which placed the company second on “At our Twin Falls plant, we up- we can in the future to save energy,” take new product development out of its Cheese Innovation Center to commercial scale in a reduced time cycle. “That’s going well,” he adds. Williams adds that with bringing the Cheese Innovation Center online, Glanbia Foods also is looking to support its exports and continue to grow that side of the business. “We want to imbed ourselves overseas,” he says. “We can’t just be transactional, but must be a consistent supplier.” Glanbia Foods’ cheeses received several awards at last summer’s Idaho Milk Processors Association’s cheese contest. The company’s Medium White Cheddar, Red Hot Habanero, Monterey Jack with Black Olives & Garlic and Gouda all received fi rst place awards at the contest. Fairway Dairy & Ingredients At this spring’s World Championship Cheese Contest, Glanbia Foods received is positioned to take care of all of your best in class awards for its Monterey Jack and Black Olive & Garlic Gouda; second place awards for its Bacon Ched- cheese processing and packaging needs. dar, Reduced Fat White Cheddar and 25-percent Reduced Sodium Cheddar; • Cheese is our specialty • Import/Export • Qualified, highly-trained staff and third place awards for its Reduced • LTL to multiple loads • Table cheeses • Extensive Reclamation Center Fat White Cheddar, Smoked Cheddar and Bandaged Cheddar-Medium. • Specializing in “balancing” • Industrial • Cheese processing/ your inventory • Foodservice packaging • We areYOUR marketing and • Butter • Cut-n-wrap operation procurement partners • Dairy powders • GMPs (Good Manufacturing • 90,000 sq. ft. of Practices) manufacturing space • Cheese grading to meet your needs • Offering extensive cheese • We can handle your equipment background special projects • Bring us your line and we’ll do the rest Gossner Foods Inc. Logan, Utah

Key executives: Dolores Wheeler, Fairway Dairy & Ingredients pres. & CEO; Greg Rowley, exec. VP; Drew Miller, CFO; Dave Larsen, general 17725 Juniper Path mgr., Utah cheese division; Kelly Luthi, Lakeville, MN 55044 general mgr., aseptic operations; Jim Phone: (952) 431-8400 Jessen, production mgr., UHT plant; Fax: (952) 431-8470 Jason Simper, sales mgr., Gossner Foods; Jason Crafts, dir., quality assurance; Brian Wilson/Clemente Russo, co-mgrs., Idaho cheese division email: [email protected] • Website: www.fairwaydairy.com Cheese plants: Logan, Utah (Swiss, Baby Swiss, Muenster, naturally smoked For more information please visit www.fairwaydairy.com Turn to KEY PLAYERS, page 41 a Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 41 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS ment in its Heyburn, Idaho, plant to Grafton, Vt. (aged Cheddar 1-4 years, The cave-aged cheeses take a make food-grade lactose, improving its Grafton Cave Aged cheeses) minimum of 60 days to be able to fully Continued from page 40 revenue stream. Estimated annual cheese produced: test, so it is a time-consuming process, The front of the Utah cheese plant 1.4 million lbs. but Grafton Village’s innovations have cheese, full service retail & foodservice and retail store was given an update Estimated 2013 sales: $8.4 million certainly paid off. packaging operation); Heyburn, Idaho this past year to give it a more Swiss Projected 2014 sales: $9.1 million “We won over 40 awards in the past (Swiss, Baby Swiss, Muenster, Colby character. The plant’s offi ces were Percentage of sales from cheese: 89% year,” Spicer says. “The week of the Amer- Jack & Pepper Jack mini-horn) upgraded as well. Market segments for cheese: 82% ican Cheese Society (ACS) competition Aseptic milk plant: Logan, Utah “We wanted to go back to our Swiss retail; 16% foodservice; 2% ingredients was cool; Bear Hill won a fi rst and second (shelf-stable milk products) heritage, so we remodeled the front of Website: www.graftonvillagecheese. place at ACS and earlier that week had Estimated annual cheese produced: the plant with white stucco and brown com won Gold and World’s Best Sheep from 60 million lbs. accents,” says Dolores Wheeler, presi- A look inside: Grafton Village is well- the National Sheep Association at the Estimated annual cheese marketed: dent and CEO, Gossner Foods. “We put known for its Cheddar line and has found International Cheese Awards.” 65 million lbs. in light poles and some rock work too, continued success in its Cave-Aged line Grafton Village Cheese won several Estimated 2013 sales: $315 million so it’s a very nice entrance.” introduced in 2011. It continues to work awards in the ACS competition: a fi rst Projected 2014 sales: $330 million While visitors can’t tour the plant on developing this line, and its R&D place for Eweden Apple Pie in the Mari- Percentage of sales from cheese: 60% due to security and safety measures, department has been quite active over nated Sheep’s Milk Cheese class; a fi rst Market segments for cheese: 40% Gossner Foods this past year started the past year. place for Bear Hill in the Open Sheep’s retail; 50% foodservice; 10% ingredients inviting visitors to learn more about the “We do have several R&D projects Milk Washed Rind Cheeses class (Bear Percentage of products exported: 5% farm-to-table process through an educa- in the works, and one is very close to Hill went on to take second place overall Website: www.gossner.com tional video and activities for teachers fruition,” says Meri Spicer, sales and at ACS); and a second place for Vermont A look inside: In January, Gossner and students. The video starts with ex- marketing director, Grafton Village Clothbound Cheddar in the Cheddar Foods Inc. closed its Imperial Valley plaining the dairy farmers’ dedication to Cheese. “We’re hopeful we’ll be launch- Wrapped in Cloth (up to 12 months) class. Cheese plant in El Centro, Calif., and what they do, and continues with plant ing it this summer; we’re very excited to At the World Cheese Awards, Grafton moved Swiss and Muenster production managers who tell about processing and be introducing a new product.” Village took home gold for its Shepsog from that plant to its Heyburn, Idaho, packaging dairy products. Dane Huebner, master cheesemaker, and Naked cheeses. facility. The decision to close the plant “We have been offering it to teach- Grafton Village Cheese, is responsible In addition to the National Sheep was based on a lack of milk supply and ers and students from senior high to for cave-aged product development, and Association Trophy for Bear Hill, the volume that didn’t support a revenue for elementary children when they come part of that job is to experiment. company received a gold for Bear Hill its whey stream, company offi cials say. in,” Wheeler says. “We give them a scoop “We’re certainly not resting on our and Truffl ed Bismark; silver for Bismark Meanwhile, the company continues of ice cream, a carton of fl avored milk laurels; we’re always looking at new and Leyden; and bronze for Shepsog at to expand its aseptic milk plant in Lo- and a cheese curd, and educate them ideas,” Spicer says. Turn to KEY PLAYERS, page 42 a gan, Utah, where a new 20,000-square- on how good dairy products are for you.” foot production facility recently was She says much of the goal is to edu- completed, an additional 15,000 square cate children who come to visit from feet of its existing warehouse was con- cities and don’t know much about the verted to additional production space, origins of their food. and a new high-speed line for aseptic “A lot of teachers are very enthused quarts with recloseable screw caps was about it. A lot of our farmers also,” installed. Wheeler says, adding that often the “The packaging format changed a same day students view the video, they little bit to accommodate our white also visit a farm to see how they milk the milks,” says Kelly Luthi, general man- cows. “We want it to grow — we want to ager, aseptic operations. “It’s in a little educate and tell them fi rst-hand about taller, more retail-friendly package, and our good products.” on a more automated line.” Wheeler says the goal at Gossner Also in its aseptic line, Gossner Foods is to continue to grow both its rolled out a chocolate milk into a major milk and cheese business. U.S. retailer last fall. Luthi notes that “In order to do that, we have to shelf-stable milk has seen steady growth put out products that will satisfy our over the last 5-7 years as it fi nds more customers,” she says. “Our goal is to do acceptance among U.S. consumers. It the best job we can do, keep our farmers continues to grow in export markets in business and provide good wages for as well. our employees. If everything continues “Schools are looking more to it to fi ll to go well, we will continue to grow.” in for their needs when they can’t get regular pasteurized milk,” he says. “A lot of the product is going to food banks nationwide through direct purchases and government bids. And in the export market, we’re doing quite a bit of private label work.” This coming year, Gossner Foods is looking to add another line of its 8-ounce Prisma-style milk package to Grafton Village Cheese Co. add capacity to its existing line. Grafton, Vt. At its cheese processing plant in Logan, Utah, Gossner Foods installed Ownership: Windham Foundation, a new high-speed slice line this spring. Grafton, Vt. The new line was installed primarily to Key executives: Bob Allen, pres.; El- keep up with existing customer demand lyn Ladd, production mgr.; Meri Spicer, for its co-pack retail packages, and will sales & marketing dir.; Dane Huebner, allow the company some additional cheese artisan capacity. Additionally, Gossner has Cheese plant: Brattleboro, Vt. (aged upgraded the whey processing equip- Cheddar 1-4 years, fl avored Cheddar); For more information please visit www.gossner.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 42 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS Grafton Village Cheese is part of the mont cheese,” Spicer says. “We don’t Herrmann, VP, information technology; nonprofi t Windham Foundation, Graf- have a fraction of the funding some Ryan Cropper, VP, human resources; Continued from page 41 ton, Vt., whose mission is to promote the other states do and we’ll be taking Jeffrey Kondo, VP, cheese technology & vitality of Grafton and Vermont’s rural some key steps in the upcoming year.” corporate quality assurance; Todd Koss, the 116th Annual International Cheese communities through its philanthropic CFO; Michael Magers, VP, marketing; Show in England last July. and educational programs and its sub- Michael Nelson, VP, operations For the upcoming year Grafton Vil- sidiaries whose operations contribute Cheese plants: Brownsville, Wis. lage will be continuing to extend its to these endeavors. (Mozzarella, Fior di Latte); Rolling brand in the marketplace, emphasizing “We have a very important mission, Meadows, Fond du Lac, Wis. (dicing its key attributes and key differences. and everything we do is to support it,” & shredding, cut & wrap, aging); Fond “We’re a handmade operation, which Spicer adds. Grände Cheese Co. du Lac, Wis. (distribution); Friendship, allows our cheesemakers to maintain Grafton Village also supports the Brownsville, Wis. Wis. (value-added custom ingredients); traditional methods,” Spicer says. “We Vermont Cheese Council, which is Juda, Wis. (Mozzarella, Ricotta); don’t pasteurize our milk and predomi- dedicated to the production and ad- Key executives: Wayne Matzke, pres. Rubicon, Wis. (Cheddar, Parmesan, nantly use Jersey milk, which adds some vancement of Vermont cheese. & CEO; John Fridirici, VP, milk mar- Provolone, Romano); Wyocena, Wis. key elements to our fl avor profi le. We “We are a big supporter of the Ver- keting & procurement; Paul Graham, (Mozzarella, Provolone) want to make sure our customers know mont Cheese Council and will become VP, custom ingredients group; Daryl Market segments for cheese: largely what makes us unique.” involved in new efforts to support Ver- Gormley, group VP, Italian cheese; Dave foodservice Website: www.grande.com A look inside: This spring Grände Cheese Co. completed an expansion of its cheese plant in Brownsville, Wis. The expansion adds capacity to its fresh Mozzarella production and adds more than 10,000 square feet. Grände also added two new micro turbines to its Brownsville plant that will help convert its cheese production waste into electricity. DE PERE, WI WEL Companies, Inc. Corporate Headquarters “The expansion enables us to meet WISCONSIN RAPIDS, WI LTL consolidation SERVICE and Warehousing Offers . . . the need for an expanded footprint at Warehousing & Rail Transloading WAREHOUSE Heritage Facility NETWORK Warehousing • Asset-based transportation and the Brownsville facility,” says Wayne EDGAR, WI JOLIET, IL Warehousing warehouse provider LTL consolidation Matzke, president and CEO, Grände Warehousing • Temperature controlled and dry GOODING, ID Cheese Co. Warehousing transportation and warehousing to the Rail Transloading ALLENTOWN, PA He adds that recent high-priced milk LTL consolidation lower 48 states Warehousing • Specialists to dairy, food and beverage and the very high cost of raw materials industries continue to be challenges to overcome. JAMESBURG, NJ • Customized cheese aging programs Warehousing “We’ve set a new record on cheese Pick & Pack Operation • Ability to provide full service logistics, Import & Domestic costs,” he says. “It’s a continued chal- Redistribution Programs Truckload, LTL, and dedicated or MODESTO, CA Container Drayage & collaborative transportation lenge for all of us to meet. We continue Warehousing Stripping Rail Transloading • Employs over 800 people and utilizes WINTERHAVEN, FL to work on that.” LTL consolidation for 550 tractors and 830 temperature controlled • Temperature Controlled and Dry intra FL Shipments trailers with an average equipment age of In addition to its cheese plant expan- Transportation and Warehousing MCDONOUGH, GA Warehousing • Truckload and LTL Services IRVING, TX LTL consolidation for three years sion, Grände also expanded its dairy Regional Shipments LTL consolidation • Long Haul and Warehousing Warehousing • Utilizes 1.3 million square feet in 15 Regional Services Rail Transloading ingredients business in October with Rail Transloading • Dedicated Services temperature controlled warehouses with the acquisition of PGP International’s cross docking, trans-loading, and rail access (PGPI) whey processing facility in Warehousing Transportation capabilities within 10 different states Services: Services: • CSA and ISS safety rating Juda, Wis., which is located adjacent to • Smartway Transport Partnership, Grände’s Mozzarella and Ricotta plant AIB International, USDA Certification, FDA Certification and ATA in Juda. The products produced at the new whey facility are being marketed WEL Companies, Inc. utilizes the most under the Wisconsin Whey International innovative technology available today. Our information systems include: brand. • Full EDI transaction capable systems of the Matzke says this acquisition allows innovative TMS AS400 Grände to process almost all of the • Satellite tracking and Electronic Logs through Rick Schlapman Jason Johnson whey for the company, which is criti- 800.333.4415 800.333.4415 PeopleNet Interactive cally important. [email protected] [email protected] • Real-time online customer order tracking capabilities “Grände has been consistently grow- • Document management systems to reduce ing its cheese and whey business,” he paper flow says. “Because we had already been WEL stays focused on our goals to offer supplying some of our whey to the PGPI our customers the most modern nationwide facility, this acquisition makes sense. It warehousing, logistics, trans-loading and container drayage and stripping services, while will also help support our future growth utilizing the most innovative technology available and diversifi cation, as well as play a today. WEL is an environmentally, economically, signifi cant role in the stability of the and socially sustainable company that continues Wisconsin dairy industry as this location to invest and grow on an annual basis. receives whey from several other local cheese plants.” WEL Companies, Inc. Grände’s dairy ingredients business 1625 S. Broadway unit, Custom Ingredients Group, exports P. O. Box 5610 • De Pere, WI 54115 some of its commercial whey products 920.339.0110 • 800.333.4415 and now has a total of three whey pro- Fax: 920.983.2139 www.welcompanies.com cessing plants in Wisconsin, in addition to the company’s fi ve cheese plants and a home offi ce and technology center in

For more information please visit www.welcompanies.com Turn to KEY PLAYERS, page 43 a

KEY PLAYERS the company’s product strategy in the cheeses with strong fl avor profi les such new 330,000-square-foot manufacturing newly created position of chief product as horseradish Cheddar and habanero facility in the Manchester Industrial Continued from page 42 officer. “This includes fast ‘me-too’ Cheddar. Additionally, the company is Park in Manchester, Tenn., will be the items and completely new-to-the-market seeing more interest in the dairy case company’s fourth “super” plant and its Lomira, Wis. The company’s technology products.” for upscale “premium” cheeses — such ninth facility nationwide. The company is group supports product development and Great Lakes Cheese continues to as Havarti and Gouda — that have investing $100 million in the new plant, operations with research and develop- expand in the snack cheese arena, traditionally been found more often in which is expected to employ 200 people ment lab work, food applications, test- adding new innovation and products to the deli. by 2019. Production at the new plant is ing kitchens and a manufacturing pilot the category. The company is putting in The company also is providing pri- expected to commence in early 2015. plant. All fi nished products are tested at additional capacity for its cracker cut vate label customers with a thin-sliced “The decision to open another super the technology center to assure that they cheese at its plants and continues to cheese alternative, a product that was plant is a measure of our commitment meet the company’s quality standards. bring smaller portion size cheese snacks introduced by branded companies and is to delivering quality cheese products Grände continues marketing efforts to the marketplace. Additionally, the proving popular among calorie-conscious to our customers who count on Great for its Italian cheeses and dairy ingredi- company offers a complete crumbles consumers. Lakes for logistical effi ciencies,” says ents, and it is looking to work on adding program that includes Blue, Gorgonzola Great Lakes Cheese Co. Inc. con- Craig Filkouski, vice president of some new, yet-to-be-disclosed products and Feta. tinues to grow its footprint. It has operations, Great Lakes Cheese. “We in the coming year. This past year, Great Lakes Cheese begun construction this year on its fi rst believe that having strategically-placed “We’re focused on really trying to has worked on further developing Southeast manufacturing facility. The Turn to KEY PLAYERS, page 44 a meet our customers’ needs,” Matzke says. Exce¿ence

Since 1958, excellence has been part of our company’s tradition. It’s something we never stop striving to achieve.

Great Lakes Cheese Co. Inc. Hiram, Ohio

Key executives: Gary Vanic, pres. & CEO; Heidi Eller, chairman of the board; Hans Epprecht, board member; John Epprecht, VP, co-manufacturing; Dan Zagzebski, chief product ofﬁ cer; Craig Filkouski, VP, operations; Kurt Epprecht, VP, procurement; Bill Andrews, VP, retail sales East & foodservice; Russ Mullins, VP, ﬁ nance; Mary Jo Tourmet, VP, human resources; Tom Eastham, dir., manufacturing; Doug Rouse, dir., operations; Tim Ault, dir., quality Cheese plants: Adams, N.Y. (aged Cheddar, whey); Cuba, N.Y. (Mozzarella, Provolone, String cheese, shreds & foodservice, whey); Hiram, Ohio (chunks, For over 50 years, Great Lakes Cheese has been an award winning, slices, shreds, deli cuts); Fillmore, Utah premier manufacturer and packer of natural and process bulk, (chunks, slices, deli cuts, shreds — retail shredded and sliced cheeses. Our superior quality wins more & foodservice); La Crosse, Wis. (process customers for you – and keeps them coming back. — retail & foodservice); Plymouth, Wis.

(chunks, slices, shreds — retail & food- We continue raising industry standards in manufacturing capabilities, service); Seymour, Wis. (Blue); Wausau, plant capacity, distribution and complete private label programs for Wis. (Blue, deli trays, chunks, vacuum dairy, deli and food service. slices, cups, packaging & distribution)

Estimated annual cheese produced: Because our biggest accomplishment…is the customer satisfaction 220 million lbs. we earn every day. Estimated annual cheese marketed: 1.3 billion lbs. greatlakescheese.com | 800.677.7181 2013 sales: $2.5 billion Market segments for cheese: 60% retail; 30% foodservice; 10% ingredients Website: www.greatlakescheese.com Great Lakes Cheese Co. Inc., a leading private label manufacturer, is focusing on leadership and new product innovation for its customers. “As retailers push to differentiate and grow their store brands, Great Lakes Cheese is committed to providing customers with a relevant product portfolio to help them win in the marketplace,” says Dan Zagzebski, who is leading For more information please visit www.greatlakescheese.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 44 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS wheels & deli slicing loaves; Amish Butter expansion planned for all phases of pro- billing & store mgr.; Rebekah Henschel, cheese wheels & deli slicing loaves; Lacerne duction,” says Ursula Guggisberg-Bennett, retail sales mgr. Continued from page 43 cheese wheels; Farmers cheese deli slic- marketing director, Guggisberg Cheese. Cheese plant: Kiel, Wis. (Cheddar, ing loaves); Sugarcreek, Ohio (200-pound Guggisberg-Bennett adds that the com- Colby, Monterey Jack, reduced-fat Farm- manufacturing facilities is essential to block premium Swiss, 200-pound block pany’s biggest accomplishment from the ers, String cheese) serving the evolving needs of our custom- Baby Swiss, Baby Swiss deli slicing loaves, past year is the complete line of packaged Estimated annual cheese produced: ers and to provide opportunities for future Swiss Lace deli slicing loaves, 200-pound bulk Swiss and pre-cut pieces it has made 3.6 million lbs. growth.” The company also is fi nalizing traditional Swiss wheels, cut & wrap, available. The pre-cuts are produced in Gug- Estimated annual cheese marketed: an expansion at its La Crosse, Wis., plant. evaporated whey concentrate); Deutsch gisberg’s three facilities and are available 3.6 million lbs. The company continues to excel in Kase Haus plant, Middlebury, Ind. (horns in exact-weight 12-ounce wedges. Percentage of sales from cheese: 100% cheese competitions as well. Recently, of Cheddar, Colby, Colby Jack, Monterey Marketing initiatives for Guggisberg Market segments for cheese: 100% a sharp Cheddar made at the company’s Jack, Pepper Jack, marble cheese, pepper Cheese have revolved around its contest retail Adams, N.Y., plant placed fi rst in its cheese, cheese with yogurt cultures, salsa successes. Percentage of products exported: 1% class at the World Championship Cheese cheese, garden vegetable cheese, Amish “We have offered signage, promotional Website: www.henningscheese.com Contest. Creamery cheese, Farmers cheese, smoked material and store sampling for retailers A look inside: Henning’s Cheese is Gouda, Lacey Swiss) to advertise Guggisberg Swiss as the 2013 a fourth-generation family-operated Estimated annual cheese produced: U.S. Swiss Cheese Champion as well as cheese business celebrating its 100th 33 million lbs. the 2013 Ohio Grand Champion Cheese- anniversary this year. The year is be- Estimated 2013 sales: $88 million maker,” Guggisberg-Bennett says. ing marked with celebrations and new Projected 2014 sales: $95 million Last June, the fi rst of three contests products, including precut cheese Percentage of sales from cheese: 90% in the Ohio Swiss Cheese Association’s wedges for retailers. Market segments for cheese: 85% competition to determine last year’s Grand The company’s plant, which is Safe Guggisberg Cheese Inc. retail; 15% foodservice Champion Cheesemaker was held. Gug- Quality Foods (SQF) certified Level 2, Millersburg, Ohio Website: www.babyswiss.com gisberg Cheese was awarded fi rst place to is working toward Level 3 certification A look inside: Guggisberg Cheese Inc. take the early lead in the competition. Gug- this year, says Kert Henning, company Key executives: Richard Guggisberg, focused on expanding and upgrading over gisberg’s Baby Swiss cheese also received vice president who manages the busi- pres.; Diane Mellor, VP; Ray Kohl, pres., the past year by adding approximately fi rst place in the “Open” category. ness along with his siblings and other Guggisberg Sales Co.; Shawn Shertzer, 40,000 square feet of aging rooms, cooler During the Ohio State Fair, when the family members. controller; Dick Bylsma, dir. of sales, and packaging space. Guggisberg also second of three contests was held, Guggis- Much of the way Henning’s Cheese Indiana division added 20,000 square feet for phosphorous berg Cheese took gold in the Swiss class. In makes its products dates back to Cheese plants: Doughty Valley plant, treatment and storage. September, the fi nal judging took place at the early days of cheesemaking. The Millersburg, Ohio (Original Baby Swiss “We have upgrades, modernization and the Ohio Swiss Festival’s cheese competi- company’s cheese is still hand mat- tion. Guggisberg Cheese took gold in the ted in open vats, creating its unique Swiss class with its Premium Swiss entry, flavor and texture. Eighty percent of and was featured throughout the festival as the cheese is made into traditional, the Grand Champion Cheesemaker of Ohio. bandage-wrapped wheels. The World Dairy Expo contest in August “We’re the last manufacturer of awarded Guggisberg Cheese with a fi rst in mammoth Cheddar wheels over 75 the Swiss Styles class for its Baby Swiss pounds,” Henning says, noting the wheel. The company also took second company can make wheels as small place in the Colby, Monterey Jack class as 12 pounds or its largest ever, which for its Colby-Jack Longhorn. weighed in at just under 12,000 pounds. In addition, Guggisberg Cheese was The company also can make Colby chosen as one of 101 award-winning, best and Colby Jack wheels up to 1,000 Unmatched quality and consistency in every vat, we cheeses in Culture magazine. The 101 pounds and Monterey Jack, Pepper offer these varieties: Original Baby Swiss • Premium best cheeses were chosen from among Jack and Habanero Jack wheels up to Swiss • Amish Butter Cheese • Farmers Cheese - hundreds of top award-winners at seven 300 pounds. In addition, the company available in Bulk, Precut and Slices. Complete Private international competitions held between makes random weight blocks of cheese label programs for Deli and Food Service September 2012 and August 2013. and packages it in 8-ounce, 14-ounce Looking ahead, Guggisberg Cheese will and 2-pound cuts for retailers. Other continue to take advantage of its expan- varieties the company produces in- sions and work toward a new, uniformed clude reduced-fat Farmers and String look for its line. cheese. “Our goal for 2014 is to signifi cantly Henning’s Cheese also makes a expand production with an emphasis on number of flavored varieties overseen continuous improvement to ensure our posi- by company president Kerry Henning, tion as a premier manufacturer and supplier a Wisconsin Master Cheesemaker. of Swiss cheese,” Guggisberg-Bennett says. Kerry Henning blends unique spices and fruits to create a wide variety of flavored Cheddar cheeses. The company’s most recent flavor addition is Hatch Pepper Cheddar. The cheese features the company’s creamy • Food Safety & Audit Programs • All available in Various Pack Sizes smooth Cheddar and authentic Hatch • Original Baby Swiss Cheese • Award-Winning Premium Swiss Chili Peppers from Hatch, N.M., which • Loved by Young and Old Alike • Pleasantly Mild and Nutty Flavor impart a mild, sweet, savory pepper • 2 lb., 4 lb. and 7 lb. Deli Slicers flavor. Henning’s Cheese, which sells to FOR MORE INFORMATION, CONTACT: RAY KOHL at (724) 940-1785 Henning’s Cheese retailers across the country, also is Located 1.5 Miles North of Charm - 5060 State Route 557 :: Millersburg, Ohio Kiel, Wis. debuting prepackaged wedges of its traditional bandage-wrapped Cheddar. 330-893-2500 Key executives: Kerry Henning, By supplying prepackaged wedges, View our Cheeses on-line at babyswiss.com pres.; Kert Henning, VP; Kay Schmitz, Kert Henning hopes to make the com- secretary; Everett Henning, accounts pany more versatile for customers who For more information please visit www.babyswiss.com payable & receivable; Mindy Ausloos, Turn to KEY PLAYERS, page 45 a

KEY PLAYERS ters, says David Ahlem, vice president Hilmar Ingredients. “We now have and convert in a sustainable manner and general manager of cheese opera- customers in 50 countries and are our premium milk supply into inno- Continued from page 44 tions, Hilmar Cheese Co. always striving to meet their needs. vative, top-quality dairy products for “The new center will help customers This is part of a broader plan to be a customers worldwide who further add can’t handle wheels or who would add value in their respective markets,” larger, more dynamic global supplier.” value in their markets.” prefer a variety of products including he says. The building is separate from Hilmar officials note the Turlock lo- Meanwhile, Hilmar Cheese’s Dal- wheels and prepackaged cheese. He the company’s manufacturing plant cation provides numerous advantages, hart, Texas, facility — which was built hopes the move also will draw more in Hilmar. including excellent export opportuni- from a green-field site in 2005 — has attention to the company’s high-end “LEED demonstrates our continu- ties through the Port of Oakland. The grown to about 400 employees and cheese, particularly those that have ing commitment to stewardship and project is expected to be complete by processes almost 9 million pounds of a little age on them. sustainability,” says Richard Clauss, the summer of 2015 and will add 40 milk into cheese and whey products The company’s cheeses also are chairman of Hilmar Cheese Co.’s full-time jobs. each day. The company is nearing available in the dairy cases of 150- board of directors. “Our owners and The company notes that the manu- completion of an expansion in Dalhart 200 stores in eastern Wisconsin and employees live here, and we strive to do facturing process in the new facility that includes additional capabili- in cheese and deli departments na- what is right — for our employees, the will use the most technologically-ad- ties on an existing 40-pound natural tionwide. dairy farmers that supply us milk, the vanced equipment to capture the water American-style cheese production “We like where we’re at,” Kert Hen- community and our natural resources.” in milk for reuse to conserve ground line and improvements to a variety of ning says, but there also is always room Core to the new headquarters is water. Water will be recycled, reused processes to better service domestic for improvement and growth, he adds, the Innovation Center with the lat- and passed through a preliminary and international customers. noting that the company expanded its est pilot plant and food application treatment before going to the Turlock “We continue to invest in cheese plant in both 2010 and 2013 to keep equipment. The Innovation Center is Regional Water Quality facility. Energy to meet the needs of our growing up with growing demand. focused on delivering greater service efficiencies will include energy ef- customers domestically and abroad,” Henning’s Cheese has won a num- and knowledge to U.S. and global ficient lighting and use of premium Ahlem says. ber of awards over the years. At this customers, company officials say. Food efficiency electric motors. The Dalhart facility previously spring’s World Championship Cheese scientists use the newest equipment The project reflects the company’s expanded in 2010. That expansion in- contest, the company placed first in and technology to help food companies ongoing commitment to sustainabil- cluded additional milk storage capac- the Bandaged Cheddar, Mild to Medium find success incorporating dairy into ity, a core element of Hilmar Cheese ity and four additional milk receiving class. In addition, the company placed healthy foods and beverages. Co.’s mission statement, which says bays, as well as expansion to the natural second in the Pepper Flavored “Ameri- Hilmar Cheese specializes in the “Through leadership-driven, high- American-style cheese production line. can” Style Cheeses (Colby & Cheddar) production of natural cheeses utilized performance teamwork, Hilmar Cheese Since 2010, other improvements have class with its Chipotle-flavored Ched- by private label and national brands, Co. and Hilmar Ingredients develop Turn to KEY PLAYERS, page 46 a dar. Mango Fire Cheddar the company retail and foodservice companies made for Saputo placed third in the across the United States. While rare Pepper Flavored “American” Style among large manufacturing sites, Cheeses (Cheddar & Colby) class. Hilmar Cheese has the unique ability to produce a range of cheese in large volumes and the flexibility to adjust quickly to customers’ changing needs, Ahlem notes. Hilmar Ingredients, a division of Hilmar Cheese, manufactures a wide range of whey protein concentrates, whey protein hydrolysates, whey Hilmar Cheese Co. protein isolates and three grades of Hilmar, Calif. edible lactose: edible, refined and ultra-refined. The company’s whey and Key executives: John Jeter, pres. & lactose ingredients are sold worldwide CEO; Kevin Vogt, CFO; Phil Robnett, VP, for use in applications including frozen business development; Rick Kaepernick, dinners, sports beverages, processed sr. VP, growth & development; Tedd cheeses, baked goods, infant formulas, Struckmeyer, VP, engineering & business confectioneries and many others. development; Tom Ielmini, VP & general As demand for these products con- mgr., Hilmar Ingredients; David Ahlem, tinues to grow, Hilmar Cheese earlier COO; Jeremy Travis, VP, quality assur- this year announced that it is building ance & operations; Kyle Jensen, VP & a milk powder processing facility in general mgr, cheese Turlock, Calif. Cheese plants: Hilmar, Calif. (40-lb. “We are expanding our ingredients & 640-lb. block Cheddar, Monterey Jack, business to meet strong global demand 4th Generation of Family Tradition Since 1914 Pepper Jack, Colby, Colby Jack, WPC, for milk powders,” says John Jeter, WPI, WPH, lactose); Dalhart, Texas (40- president and CEO, Hilmar Cheese. • Bandaged Style Wheels of Cheese • Hand-Matted Cheddar “The Traditional Way” “The U.S. dairy industry, and specifi- lb. & 640-lb. block Cheddar, Monterey • rBGH Free, Gluten Free Jack, Pepper Jack, Colby, Colby Jack, cally California, is well-positioned to • All Natural Ingredients WPC, WPI) be a consistent supplier to the world.” • USDA, State and GFSI SQF Inspected Website: www.hilmarcheese.com The new facility in Turlock will • Master Cheese Maker Certification in A look inside: Hilmar Cheese Co. produce a variety of milk powders de- Cheddar, Colby & Monterey Jack this past year settled into its new signed to be a primary foundation for headquarters and Innovation Center in delivering nutrition in various forms Henning’s Wisconsin Cheese Hilmar, Calif. The new 55,000-square- worldwide. The Hilmar Ingredients 20201 Point Creek Road • Kiel, WI 53042 foot facility, which is Leadership in En- division will market the milk powder. Phone: (920) 894-3032 • Fax: (920) 894-3022 ergy & Environmental Design (LEED) “With this expansion into milk pow- [email protected] Platinum certified, was completed last ders, we are continuing our tradition www.henningscheese.com summer. of converting our high-quality milk The facility provides more room supply into the value-added products for existing staff and houses business customers want,” notes Tom Ielmini, development labs and technology cen- vice president and general manager, For more information please visit www.henningscheese.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 46 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS adding to its team. With the new retail to work with Gourmet Foods Interna- space, Holland’s will be increasing its tional (GFI). Continued from page 45 hours to seven days a week and from 7 “We help GFI plan and they pre-order a.m. to 7 p.m. for what they need,” Skibbie says. “We included additional water conserva- “It will be exponential when it comes doubled in April and began using cheese tion and recycling capabilities. to adding employees,” Skibbie says. from the new plant.” “One of our core values is constant “We also have to add another shift for The Holland’s cheese coming from cheesemaking and need tour guides the new plant will be different, as it is improvement and innovation,” Ahlem Holland’s Family Cheese LLC says. “The company walks the talk and other staff.” creamier due to the company increas- Thorp, Wis. by investing in new equipment and The company is offering self-guided ing its percentage of Brown Swiss milk processes each year.” and guided tours of every facet of its rather than Holstein milk. Key executives: Rolf Penterman, co- Hilmar Cheese also continues to sup- operation, beginning with the cows In the upcoming year, the company owner; Marieke Penterman, co-owner port education with its annual scholar- being milked. will be looking to release a Zachte Cheese plant: Thorp, Wis. (Gouda, ship program. Now in its 10th year, 31 Holland’s had education in mind Boerenkaas-style Gouda cheese, which fl avored Gouda, aged Gouda, Marieke students demonstrating community when the space was constructed. The translates to a soft farmhouse cheese. Golden) involvement, academic performance parlor has a built-in space on the end It will be made with raw milk from the Estimated annual cheese produced: and fi nancial need each will receive a where people can watch the cows being farm, and Holland’s is looking to make 200,000 lbs. scholarship toward their higher educa- milked, and also an upstairs viewing it available in wheel format. Estimated annual cheese marketed: tion through the program. area that allows visitors to see the entire “We’ve had a few tests, but it’s not 200,000 lbs. “Hilmar Cheese Co. values educa- parlor. Owner Marieke Penterman also quite where we want it to be,” Skibbie Estimated 2013 sales: $1.2 million tion,” says Aaron Wickstrom, third gen- had the pipeline from the parlor made says. “Marieke (Penterman) wants it to Projected 2014 sales: $2 million eration family owner of Hilmar Cheese from glass, so visitors can see the milk be spreadable, but not as soft as Brie. Percentage of sales from cheese: 96% and a scholarship committee member. and feel its warmth. Holland’s also will She’s just waiting to perfect it.” Market segments for cheese: 90% “We have invested in programs at our install an artifi cial cow kids will be able Penterman also would like to make retail; 10% foodservice to milk this year. more ice cream and yogurt once the Visitor Center to help people learn and Website: www.hollandsfamily “We want it to be much more of a operation is completely underway, extend our efforts to furthering the cheese.com tourist destination,” Skibbie adds. Skibbie adds. education of deserving local students.” A look inside: Holland’s Family Holland’s has won an award in every Hilmar Cheese also had the op- Cheese LLC has a brand new facility. competition it has entered since 2007. portunity earlier this year to make a Its freestall barn and parlor were com- This past year has not broken that tradi- corporate donation of $225,000 to a new pleted in November 2013. The company tion. In fact, every Holland’s cheese is year-round homeless shelter being built is currently milking 300 cows. award-winning. by the Turlock Gospel Mission. Its new creamery and store opened At the 2013 American Cheese So- The project, which will include a in February 2014. Included in the new ciety competition Holland’s Marieke kitchen, dining hall and offi ce space, Joseph Gallo Farms 9,000-square-foot building with the Gouda Mature (6-9 months) placed fi rst, Atwater, Calif. dormitories, restroom, shower and creamery and the store, Holland’s has and Marieke Gouda Premium (12-18 laundry facilities, is estimated to cost added offi ces, a conference room, a months) placed second, in the Dutch Key executives: Michael D. Gallo, $1.8 million. commercial kitchen and additional Style — All Milks class. In the Cheeses “We had a unique opportunity to CEO; Peter Gallo, VP storage. The $5.1 million investment Flavored with All Peppers — All Milks Dairy plants: Atwater, Calif. (2) support this entity that serves the needs tripled the size of the company and class, the company’s Marieke Gouda of the homeless in our region,” Ahlem cheese production and packaging doubled its annual production. Cumin took fi rst place. (Cheddar, Gouda, Monterey Jack, says. “It’s rewarding for us to invest in “It’s great, everyday is like Christ- The Wisconsin State Fair competi- Mozzarella, Muenster, Pasta Filata the Turlock community and give back.” mas,” says Kari Skibbie, sales manager, tion bestowed Holland’s with a fi rst in Mozzarella, Provolone, cut & wrap); In the year ahead, Hilmar Cheese will Holland’s Family Cheese. “We keep get- the Smoked Flavored Cheese class for whey processing continue to grow with its cheese custom- ting new things. Before we were at about its Smoked Gouda. Estimated annual cheese produced: ers and invest in technological resources 600 square feet, so this is wonderful.” At the 2014 World Championship 50 million lbs. to meet their needs, Ahlem says. Holland’s Family Cheese also is Cheese Contest, Holland’s made the Estimated annual cheese marketed: top 16 fi nalists with its Marieke Gouda 52 million lbs. Super (18-24 months). Estimated 2013 sales: $150 million Holland’s swept the Aged Gouda WE SERVICE Projected 2014 sales: $170 million category, taking fi rst place with its Percentage of sales from cheese: 67% Marieke Gouda Super, second with THE GLOBE Market segments for cheese: 30% its Marieke Overjarige (2 years+) and with quality scientific equipment retail; 20% foodservice; 13% ingredients third with its Marieke Gouda Mature manufactured by us at our Colorado Percentage of products exported: (6-9 months). In the Smoked Gouda facility and select products by other 29% of sales category, the company earned second manufacturers. All products and Website: www.josephfarms.com with its Marieke Gouda Smoked and equipment come with a full A look inside: Joseph Gallo Farms third with its Marieke Gouda Smoked manufacturer’s warranty and are is looking to revamp and redesign its backed by the knowledgeable Cumin. Under the Pepper Flavored label and packaging this year. personnel at UDY Corporation. Cheeses category, Holland’s Marieke “We’ve restructured our manage- 5$9#ORPORATION also has the Gouda Jalapeno was given third. Its expertise to assist you with all of Proven Technology Since 1960 Marieke Golden garnered a third in ment team, which we’re very excited your project needs and a complete s$IRECT0ROTEIN the Open Class Semi-soft (Semi-hard) about,” says Michael Gallo, CEO, Jo- fabrication shop is at your service. 2EADOUT Cheeses category. seph Gallo Farms, and son of company s(IGH#ORRELATION When you select UDY you get price, Holland’s claimed the top award in founder Joseph Gallo. “We have a new product and experience! WITH+JELDAHL #OMBUSTION the 2013 U.S. Championship Cheese general manager and CFO as well as s1UICK%ASY Contest with Marieke Gouda, aged 6-9 some other new hires. With this restruc- /PERATION months. turing, we are bringing the company up s!FFORDABLE to speed with some new designs for our UDY Corporation “Since the big win it’s been an in- s0RECISE !CCURATE credibly amazing ride,” Skibbie says. product labels.” 201 Rome Ct., AND2EPRODUCIBLE Joseph Gallo Farms has been a Ft. Collins, CO 80524 s#USTOMIZEDTO9OUR “We can’t produce fast enough.” PH: 970.482.2060 .EEDS"UDGET In terms of marketing, Holland’s family farm in Atwater, Calif., since FAX: 970.482.2067 s!PPLICABLETO is working on acclimating to its new 1946. Over the years the company has EMAIL: bill@udyonecom #HEESE $AIRY space, and it doubled its production in grown to include its own cows as well -ANY#OMMODITIES WEB: www.udyone.com April. The company has not yet added as its own line of premium 100-percent many more distributors, but continues Turn to KEY PLAYERS, page 47 a For more information please visit www.udyone.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 47 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS much of the propane needed to fuel time that these goals are achievable Manufacturing Sustainability Award its boilers. and that wildlife and agriculture are by the Innovation Center for U.S. Dairy Continued from page 46 “Since the digester was fi rst in- fully compatible.” as part of the third annual U.S. Dairy stalled, we’ve been making improve- In 2013, the company was awarded Sustainability Awards. The award was all-natural cheese. ments and additions to it,” Gallo says. the Governor’s Environmental and presented at a special ceremony in “At Joseph Farms, we craft the “Last year we added more electrical Economic Leadership Award for its sus- Washington, D.C. highest-quality natural products using generation; this is an ongoing project tainable farming and cheesemaking. Gallo notes that with new products sustainable practices,” Gallo notes. with more improvements coming this “We are honored and pleased that on the horizon and the new manage- “Our commitment has earned Joseph year.” the governor has recognized our comment structure in place, as well as Farms countless honors and awards He notes that it is important to him mitment to sustainable practices,” the upcoming logo and packaging for our dairy products and sustainable that the company preserves its natural Gallo says. “This award is a testament redesign, he is excited for the year practices.” heritage for generations to come. to the amazing support we receive from ahead. While the company milks about “Sustainable agriculture means we our family of customers and employ- “It’s been a lot of change, but we’re 9,000 of its own cows, it also buys must replenish rather than exhaust our ees, and it inspires us to continually excited, and I think the end result is milk from outside suppliers. With natural resources,” Gallo says. “What improve.” going to be a more effi cient, market- this milk, the company manufactures we’ve created is a business that is both Michael Gallo and Joseph Gallo driven company vs. a production-driven Jacks — including Marbled, Monterey profi table and sustainable. I’ve always Farms in May were awarded the company,” he says. and Pepper — as well as Cheddars, believed in it, and we’ve proven over Outstanding Dairy Processing & Turn to KEY PLAYERS, page 48 a Mozzarella (including Pasta Filata), Gouda, Muenster, Provolone and Swiss. In the past year, Joseph Gallo Farms began offering 1-pound Whole Milk Mozzarella Balls, as well as Whole Milk Mozzarella 6-pound loaves for foodservice, Mike Gallo says. Joseph Gallo Farms is planning to release 8-ounce Mozzarella balls and 2-pound Pasta Filata loaves this year, and the company also is looking at the possibility of producing organic cheese this year, he says. The company also is launching reformulated lowfat Jack and Cheddar, sold primarily in blocks. “We had been making these lowfat cheeses for some time but had discontinued them due to lack of interest,” Gallo says. “But consumer interest in these items is ramping up.” Joseph Gallo Farms this year is putting in a new shred and packaging line at its cheese production facility, Look at cheese Gallo notes. In addition to its cheese production and packaging facility in Atwater, the DIFFERENTLY. company also has a whey processing facility where it produces whey protein isolates and pro cream. The company’s whey protein isolate earned a second place award in the WPC-80 Percent and Whey Protein Isolates class at last fall’s World Dairy Take a look at our new logo and you’ll Expo Championship Dairy Product notice the difference. But one thing that Contest. hasn’t changed is the way we look at cheese. In addition, last year the company Unlimited ideas. Unprecedented service. launched Gallo Global Nutrition, a division devoted to marketing its whey Unbelievable taste. products and meeting the growing ãCheese Products global demand for these products, ãCheese Blends Gallo says. ãSubstitute Cheese The company is looking to add ad- Imitation Cheese ditional products at both its protein ã and cheese processing plants in the Check out our Whitehall Specialties. coming year, Gallo notes. NEW website! Maybe it’s time you looked Joseph Gallo Farms has a methane at cheese differently. digester on its farm that it initially brought online about 10 years ago, Gallo says. The system produces biogas from cow manure in a 7-acre covered lagoon anaerobic digester. The gas is scrubbed and piped to two power generators which produce a total of 1.5 megawatts of electricity. Heat from k:KLWHKDOO6SHFLDOWLHV,QF www.whitehall-specialties.comãã the generators is captured to produce steam for the cheese plant, saving on For more information please visit www.whitehall-specialties.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 48 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS Buholzer, marketing dir. existing plant in Monroe, Wis., by 40,000 Currently, Klondike produces Black Cheese plant: Monroe, Wis. (Brick, square feet. Cherry, Blueberry, Peach, Raspberry, Continued from page 47 traditional & fl avored Feta, Greek yo- Demand for Greek yogurt from the Strawberry,Vanilla and Plain Nonfat and gurt, Havarti, Muenster, yogurt-based company’s existing Feta customers, as 2 percent fat varieties in 5.3-ounce retail dips, reduced-fat sour cream) well as the boom in the popularity of Greek cups. Each retail cup contains about 15 Estimated 2013 sales: $68.5 million yogurt nationwide sparked the expansion. grams of protein. The company has the Percentage of sales from cheese: 95% “Production of Greek yogurt is going ability to produce fruit-blended yogurt Market segments for cheese: 15%re- pretty well; we’re fi nding that we are very or fruit-on-the-bottom. tail; 80% foodservice; 5% ingredients well set-up to do foodservice and indus- In addition to retail cups, the Website: www.klondikecheese.com trial,” says Luke Buholzer, vice president, company packages 16-, 24-, and Klondike Cheese Co. A look inside: For Klondike Cheese sales, Klondike Cheese. “The plant’s not 32-ounce containers of Plain, Monroe, Wis. Co., this past year has revolved around yet at capacity, but it’s coming along. Strawberry, Blueberry and Vanilla va- maintaining its cheese pedigree and We’ve picked up some big accounts.” rieties. It also packages 5-gallon pails, Key executives: Ron Buholzer, pres.; acclimating to its new Greek yogurt A large portion of the company’s 55-gallon barrels and 275-gallon totes. Steve Buholzer, VP; Dave Buholzer, production. yogurt production is for private label “We produced about 1 million pounds secretary/treasurer; Adam Buholzer, VP, Last March, Klondike Cheese in- customers, although the company of Greek yogurt over the last year,” Buhol- production; Luke Buholzer, VP, sales; vested $12 million in new equipment markets some Greek yogurt under its zer says. “As far as plans for expansion in Matt Erdley, VP, engineering; Teena and construction that expanded its existing Odyssey label. our yogurt, it’s tough to say, but it is likely. We have built a lot of fl exibility into the plant, allowing for custom formulations to create our products.” The Greek yogurt line expanded the company’s workforce, including the addition of Stan Woodworth to the position of national sales manager, yogurt, Klondike Cheese. Klondike developed and released an 8-ounce Feta and brine for retail this past year. “We have seen good success with it so far,” Buholzer adds. “It is a fantastic product and we would have launched it sooner, but we could not fi nd packaging Offering: to accommodate 8 ounces.” • Authentic Mediterranean taste For the upcoming year, Klondike will continue to groom its Greek yogurt • Available in lowfat and nonfat varieties production. The company will exercise • 2X the protein a complete packaging redesign on all of • Thick, creamy taste its products as well. • Exceptional quality with every spoonful “We have picked the marketing fi rm and are working on laying the founda- • Mayonnaise and sour cream substitute tion,” Buholzer says. “I’m happy to put • Retail, foodservice and industrial markets some money behind marketing.” Buholzer adds that during the next Better Flavor, Better Quality, year the company will be trying to get even more involved with customers Better Commitment. to learn what works best for them individually. It’s A Family Tradition! Klondike Cheese fared well on the competition circuit over the last year. At the 2013 American Cheese Society competition, its Brick cheese received a fi rst place award in the Brick Cheese — 2013 United States Championship Cheese Contest Made From Cow’s Milk class. Klondike 1st Place: 1st Place: also received a third place award for its Flavored Feta Fat Free Feta Lowfat Feta and a second place award 1st Place: 1st Place: Havarti Flavored Havarti for its reduced-fat Feta. 2012 World Championship In the Feta with Flavor Added — All Cheese Contest Milks class, the company took second 1st Place: 1st Place: with its Mediterranean Herb Feta and Feta Muenster third with it Peppercorn Feta. 1st Place: 1st Place: Peppercorn Feta Dill Havarti Additionally, at the 2013 Wisconsin State Fair Cheese & Butter Contest, “When we come in first, you Klondike Cheese’s Dill Havarti placed know exactly where we stand fi rst in the Flavored Semi-Soft Cheese to best serve you!” class. At the 2014 World Championship Cheese Contest, Klondike Cheese earned third place fi nishes for Muenster in the Brick, Muenster class, Reduced Ron Buholzer, Fat Peppercorn Feta in Brine in the Re- Dave Buholzer and Steve Buholzer WISCONSIN MADE duced Fat Soft & Semi-soft (Semi-hard) BY MASTER CHEESEMAKERS Cheeses class, and for its Lowfat Feta 608.325.3021 • www.klondikecheese.com in Brine in the Lowfat Cheeses class. For more information please visit www.klondikecheese.com Turn to KEY PLAYERS, page 49 a

KEY PLAYERS Kraft Slim Cut, a natural cheese slice is working to deliver more of these op- and vegetables Philadelphia fans love option that contains 35 calories per tions,” says Brian Gelb, senior associate to its leading sweet and savory spreads, Continued from page 48 slice (105 calories in a 3-slice serving). brand manager, Kraft Foods. which contain no artifi cial fl avors. Each The product, launched last summer, is Kraft Singles with No Artifi cial Pre- of these fl avors was renovated to best available in Swiss, Sharp Cheddar and servatives are offered for the American showcase its real ingredients. Colby Jack. and White American varieties. The company also followed up its The company also has updated some An apparent focus of the company spring 2013 introduction of Philadelphia of its formulations. this past year also has been its cream cream cheese with Spicy Jalapenos Earlier this year, Kraft announced cheeses. and launched a Chipotle cream cheese Kraft Foods Group Inc. the launch of Kraft Singles with No In April, the Philadelphia brand an- spread in September. The Chipotle Northfi eld, Ill. Artifi cial Preservatives, a renovation nounced that fans of Philadelphia cream product offers a smoky and spicy, yet that removes artifi cial ingredients while cheese will fi nd its most popular spreads rich and creamy cream cheese spread Key executives: Tony Vernon, CEO; still delivering the same quality, taste, with even more fruits and vegetables that pairs well with fruit preserves on George Zoghbi, exec. VP & pres., Cheese look and melt its consumers expect. than before. Knowing American families a cracker for a tasty snack or offers a & Dairy “We know families today want con- are paying closer attention to what they bit of zesty fl avor to a fresh bagel, the Cheese plants: Tulare, Calif.; Cham- venient foods that have no artifi cial eat and increasingly seeking out more company says. The brand’s other new paign, Ill.; Albany, Minn.; New Ulm, preservatives and a simpler, more recognizable ingredients, the company fl avor, Brown Sugar & Cinnamon cream Minn. ; Springfi eld, Mo.; Campbell, N.Y.; recognizable ingredient list, and Kraft says it has added more of the real fruits Turn to KEY PLAYERS, page 50 a Lowville, N.Y.; Walton, N.Y.; Beaver Dam, Wis.; Wausau, Wis.; Ingleside, Ontario; Mount Royal, Quebec 2013 sales: Total company net revenues are approximately $18.22 billion. U.S. Cheese net revenues are ERP SOFTWARE approximately $3.93 billion. Website: www.kraftfoodsgroup.com A look inside: Kraft Foods Group is SOLUTIONS FOR one of the largest consumer packaged food and beverage companies in North THE FOOD AND America and worldwide, with net revenues of $18.2 billion and earnings from BEVERAGE continuing operations before income taxes of $4.1 billion in 2013. Kraft was INDUSTRY. ninth on Rabobank’s 2013 Global Dairy Top-20 survey of the world’s largest dairy companies. · Order Management Kraft’s diverse brand portfolio con- · Manufacturing and MRP sists of many of the most popular food · Inventory Management brands in North America, including · Warehouse Management two brands with annual net revenues · Lot Traceability exceeding $1 billion each — Kraft · Procurement cheeses, dinners and dressings and · Financial Management Oscar Mayer meats — plus more than · Business Intelligence 25 brands with annual net revenues be- · Catch Weight Processing tween $100 million and $1 billion each. Net revenues for the company’s Cheese segment totaled $3.9 billion for www.tgiltd.com/food the 2013 fi scal year. Net revenues for the category increased 2.5 percent,which includes the impact of higher sales to Mondelez International. The increase also was driven by favorable volume/mix as higher shipments of natural cheese and sandwich cheese were partially offset by lower shipments of snacking cheese, due in part to a voluntary String cheese recall last fall because of premature spoilage in some products. The company reports segment operating income increased 2.6 percent as lower marketing spending, lower overhead costs, favorable volume/mix, and lower manufacturing costs driven by net productivity were partially offset by unfavorable pricing net of commodity costs. In 2013, Kraft completed the previously announced closures of its dairy plants in Waupaca, Wis., and Benton- ville, Ark. Kraft continues to be known for its marketing prowess with a number of events, promotions and new products. New product additions for the company this past year have included For more information please visit www.tgiltd.com/food

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 50 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS routine with dinner solutions last sum- the milking and into the cheese aging mer. The promotion featured special rooms as well. Continued from page 49 retail displays with tearpads including “Things are going very well; we coupons and recipes. Kraft Fresh Take opened piece by piece last year as things cheese spread, is packed with “comfort” also initiated a regional integrated were fi nished,” says Greg Hedrich. “It ingredients including brown sugar, cin- program that included simple menu really creates a great experience and namon and a touch of nutmeg. ideas for busy weeknights. This outreach educates people.” Last fall, Kraft also introduced Phila- included TV and in-store advertising as For visitors it is possible for people delphia Cream Cheese 2X Protein. The well as couponing and digital media on to try every cheese LaClare creates. “It new dairy spread not only offers twice coupons.com. has become a favorite thing for people as much protein (4g vs. 2g per serving) The company got some press earlier LaClare Farms to come and experience in the evening,” as traditional cream cheese spread, but this year when, during professional Chilton, Wis. Greg Hedrich adds. also has 70 percent less fat and calories football season, there was a limited During the grand opening, LaClare (per serving) than the leading peanut availability of some Velveeta products Key executives: Clara Hedrich, Farms offi cially introduced Martone, a butter, Kraft notes. in certain stores nationwide. The short- owner; Larry Hedrich, general mgr.; fresh surface-ripened cheese made with Last September, Kraft’s Philadelphia lived shortage was reportedly due to a Greg Hedrich, business mgr.; Katie a combination of cow’s milk and goat’s Cream Cheese broke the Guinness combination of Kraft’s recent transfer Hedrich-Fuhrmann, cheesemaker & milk. Available in plain and with an ash World Records achievement for creat- of 1-pound Velveeta production to a dif- marketing mgr. coating, the cheese has a clean fl avor ing the world’s largest cheesecake. ferent facility and increased seasonal Cheese plants: ; LaClare Farms and pleasing tang with buttery char- The record-breaking cake, weighing in demand. Farmstead Plant, Pipe, Wis., (Evalon acteristics, according to the company. at 6,900 pounds, was unveiled at the In other dairy category news, this aged goat cheese; Evalon with Fenu- Martone is available in 3-ounce wheels. ninth annual Cream Cheese Festival past year the company introduced greek goat cheese; Evalon with Cumin “The release of the Martone was a in Lowville, N.Y., by celebrity Chef Duff Breakstone’s/Knudsen Greek-Style goat cheese; Chandoka mixed milk big thing last year,” Greg Hedrich says. Goldman. Goldman unveiled the colos- Sour Cream & Nonfat Yogurt. Blended Cheddar; Ziege Zacke mixed milk “Katie (Hedrich-Fuhrmann) spent a sal cheesecake with the Philadelphia with Greek yogurt, this new offering is Blue; Martrone mixed milk surface couple years developing this product. team to help raise awareness for Share a great addition to dips, side dishes, ripened; specialty goat cheeses: raw She was close for awhile, but continued Our Strength’s No Kid Hungry campaign entrees and desserts, the company says, Cheddar, Cheddar, Fondy Jack original until it was exactly right.” and the campaign’s work to end child- adding that it features the same taste and fl avored, Tomato Basil and Pepper Martone has been well-received, and hood hunger in America. The brand has and creamy texture of Breakstone’s/ Jack); partnership with Lamers Dairy, during 2014 LaClare will be working to also worked with the No Kid Hungry Knudsen sour cream with 50 percent Appleton, Wis., for fl uid milk bottling secure and expand the product’s place program with other promotions as well, less fat, 50 percent less cholesterol and (whole milk half gallons, lowfat quarts) in the market. including a holiday online cookbook. two times the protein and calcium of Percentage of sales from cheese: 75% LaClare will also continue to hone Kraft and Polly-O String Cheese regular sour cream. Market segments for cheese: 65% in its new plant and other facilities. brands did a back-to-school program that Men’s Health’s “125 Best Foods retail; 35% foodservice “With the new plant, what’s fun is included a coupon for $12 worth of sav- for Men 2013” named Philadelphia Website: www.laclarefarm.com that we can make products for us and ings in bags of select varieties. In addition Whipped Spread “best cream cheese.” A look inside: In 2013 LaClare Farms for other people,” Greg Hedrich says. to retailer participation, Kraft spread In addition, cream cheese made at fi nished construction and moved into its The company has a product in the the word of this promotion through a the company’s Beaver Dam, Wis., plant new facility in Pipe, Wis., late in 2013. works for release in 2014. It’s described special program with 15 select bloggers placed fi rst in the Spreadable Cheeses The expansion has allowed all of the as being a little different than typical who received one prize pack valued at class at the World Championship Cheese LaClare cheeses to come together in Cheddar, having many of the same $100 to keep and one to give to a reader Contest this spring. Fresh Mozzarella the new facility. properties but accompanied by a fruity for a blog post about how they would use made at the company’s Campbell, N.Y., The new facility includes a dairy fl avor. Kraft and Polly-O String Cheese as part placed third in its class at the same plant, retail store and café, which of- LaClare Farms’ flagship Evalon, of their wholesome snacking routines. contest. Additionally, cheese made by fers a daily menu for lunch and dinner, aged goat milk cheese patterned after Kraft Foods’ Velveeta team also Agropur for Kraft placed fi rst in the along with a milking parlor and housing a Dutch style with hints of fruity notes helped get families back to the school Medium Cheddar (3 to 6 months) class. for 600 milking goats. The retail shop at the fi nish, continues to do well. Eva- offers specialty cheeses, craft beers, lon placed third at the 2013 American wines, ice cream and Wisconsin local Cheese Society competition last Au- foods. gust. In March, Evalon, made by Katie “This has truly been a labor of love Hedrich-Fuhrmann, was among the top for our family,” says Larry Hedrich, gen- 16 fi nalists at the World Championship eral manager, LaClare Farms. “We are Cheese Contest. Evalon earned best of proud to open one of the most modern class in the Hard Goat’s Milk Cheese dairy processing facilities in the United class at the contest. States producing the highest-quality “We placed well and that was very dairy products possible.” exciting,” Greg Hedrich says. “Looking The LaClare Farms dairy plant is forward we will maintain that cheese capable of processing cow, goat and and look to expanding our market share sheep milk products, including cheese, on the East Coast and into California. cultured products and bottled milk. In We want more people to know about addition to crafting its own LaClare LaClare. Farms products, the Hedrichs perform “We still have our core market in the custom processing and aging, and they Midwest, and we will continue to grow work with other dairy entrepreneurs to within that market,” he adds. develop new products. Like many dairy operations depen- Figuring things out at the new plant dent on goat milk, Hedrich sees fi nding is a challenging and exciting process, goat’s milk as the big challenge for says Greg Hedrich, business manager, this year. LaClare Farms. “We want to help grow our plant by The entire facility offers public being on the forefront to get more milk viewing windows so visitors may see in the door,” Greg Hedrich says. “We have fi rsthand what’s happening in the goat to help develop farms. We have big goals milking parlor, dairy processing plant to grow the milk supply and to help the and cheese aging rooms. From the café, industry as a whole.” For more information please visit www.wowlogistics.com people can see into the parlor to witness Turn to KEY PLAYERS, page 51 a Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 51 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS ments in our core businesses — from its Denmark plant is due to lack of prof- platforms that expand its market access agriculture to animal nutrition to the itability in recent years. The plant will and maximize the value of member Continued from page 50 dairy case.” cease production and permanently close production. Land O’Lakes’ Dairy Foods business July 1. Member milk that was shipped to Recognizing an untapped segment of generated record pretax earnings of the Denmark facility will be sold to an the dairy case, Land O’Lakes acquired $75 million on sales of $4.5 billion, unrelated third party beginning July 1. Kozy Shack in July 2012 to serve as a up 8 percent from 2012. This year’s Land O’Lakes says this announce- foundation for the co-op’s expansion Land O’Lakes Inc. results, Dairy Foods’ highest earnings ment follows a long review to determine into dairy-based snacks. Arden Hills, Minn. ever, were driven by improved margins the best strategy to maximize growth op- These efforts proved successful, as on milk powders and butter in Global portunities and expand market access Kozy Shack was a key contributor to Key executives: Chris Policinski, Dairy Ingredients along with records for the company’s member-owners and Dairy Foods’ strong 2013 in the brand’s pres. & CEO; John Ellenberger, sr. VP, in sales volume and earnings in Land builds on the company’s plans to drive fi rst full year as part of Land O’Lakes, U.S. Dairy Foods; Dan Knutson, exec. O’Lakes’ Retail Foods and Foodservice smart, focused growth and strategy Policinski says. VP & CFO; Beth Ford, exec. VP & chief businesses. to drive overall performance through Building on its “farm-to-market supply chain and operations offi cer In May, Land O’Lakes Inc. an- constant evaluation of all segments of approach,” Land O’Lakes’ Dairy Foods Dairy plants: Orland, Calif.; Tulare, nounced a realignment of its Eastern the business. business made a strategic investment Calif.; Pine Island, Minn.; Kent, Ohio; Wisconsin milk supply strategy, includ- The total planned investment was to make the Land O’Lakes brand more Carlisle, Pa.; Kiel, Wis.; Spencer, Wis. ing a multi-year investment in the milk not released. relevant to the younger generation in Cheese and ingredient-related joint shed that includes increasing capacity In December, Land O’Lakes an- 2013. ventures: Melrose Dairy Proteins, Mel- at its Kiel, Wis., plant, known for its nounced the acquisition of Geosys, a Based on research about how butter rose, Minn. — JV partner Dairy Farmers award-winning Cheddar and Monterey global technology fi rm that provides sat- is used by this generation, the coop- of America; Advanced Food Products, Jack cheese production. The com- ellite imaging and insights to agribusi- erative introduced Saute Express Meal Clear Lakes, Wis. — JV partner Bon- pany also announced plans to cease ness. The acquisition caps a multi-year Starter, a dinner solution for younger grain SA production and permanently close its relationship between Geosys and Land families seeking convenient, fl avorful Estimated 2013 sales: $14.2 billion Denmark, Wis., plant. O’Lakes through its WinField division. options. A pre-portioned combination Website: www.landolakesinc.com As part of the realignment, the “This acquisition further cements of butter, olive oil and a variety of A look inside: In 2013, Land O’Lakes company is making a multi-million Land O’Lakes’ position as a leader in herbs and spices, Saute Express Meal Inc. delivered strong results and an- dollar investment to increase capacity agribusiness,” Policinski says. “We are Starter can be added to a main dish of nounced record annual sales of $14.2 and expand receiving at its Kiel plant developing tomorrow’s agricultural chicken, pork or fi sh to create a meal. billion, up 4.4 percent from the prior through improvements in plant infra- technology today, and this acquisition The product recently earned a 2014 year, and record net earnings of almost structure. Among the improvements fi ts that strategic drive.” Better Homes and Gardens Best New $306 million, a 27 -percent increase over at the Kiel facility will be new milk Land O’Lakes Layers segment, con- Product Award. the prior year. silos, new cheese vats, upgraded whey ducted through Moark LLC, had pretax Land O’Lakes received other indus- The strong 2013 results continue a receiving and a new vat room. losses in 2013 of $25 million, a $14 try recognition over the past year as trend of signifi cant growth during which “Wisconsin is a key growth area for million improvement over 2012. While well. Carol Kitchen, senior vice presi- the farmer-owned Fortune 200 food Land O’Lakes, and decisions such as the company was challenged in 2013 by dent/general manager of Land O’Lakes and agriculture cooperative has more this will help us achieve our aggres- supply issues and high feed prices rela- Global Dairy Ingredients business, was than doubled annual sales and grown sive growth goals,” Policinski says. tive to egg prices, an extensive focus on named 2013 Female Executive of the net earnings by more than 330 percent “The investments at our Kiel plant will cost savings and improved operational Year by the Women in Agribusiness over the last seven years. provide our members with increased effi ciency drove the improvement in National Advisory Board. Kitchen, who “Our strong 2013 performance builds opportunities to grow production in 2013. Still, the decision was made to has worked at Land O’Lakes for 15 years, on our success of the last seven years,” this critical region for our company.” divest this business. received the award during the Women says Chris Policinski, president and The cooperative also says the deci- Policinski notes that as Land in Agribusiness Summit held in October CEO, Land O’Lakes Inc. “The record- sion to discontinue manufacturing O’Lakes has added to its capabilities, in Minneapolis. setting year in Dairy Foods, combined Provolone and Mozzarella products at the cooperative also has explored new Turn to KEY PLAYERS, page 52 a with the continued strong performance of WinField (a distributor of crop protection products and agricultural seed), exemplify our commitment to delivering the products, programs and services that provide the greatest value Strategic Consulting for for our customers and members alike.” Overall results for 2013 also in- Dairy and Food Companies cluded a record return of $147 million to members, representing a 30-percent The McCully Group has worked with many of the increase in patronage compared to 2012. top dairy companies in North America as well as This is the fi fth consecutive year cash major multi-national food companies. to members has exceeded $100 million, Client engagements include: bringing the seven-year total to more ■ than $750 million. Business Investment Analysis Policinski notes a number of strong • Strategic analysis of new product and market opportunities • Optimization of supply chain costs performances across Land O’Lakes’ ■ core businesses drove the favorable Procurement and Supply Chain Strategy • Development of procurement strategies year-end results including its Dairy Food • Organizational design studies business, which had 101 percent year- ■ Commodity Risk Management over-year growth in pretax earnings. • Commodity risk management policy and procedures For the quarter ending Dec. 31, 2013, • Commodity market analysis Land O’Lakes delivered net earnings of $108 million, a 19-percent increase compared to the fourth quarter of 2012. The McCully Group, LLC “Our strategic direction is clear: De- Mike McCully FREE Trial Subscription liver strong fi nancial performance while 312.646.0361 to The McCully Report continuing to enhance our capabilities [email protected] • www.themccullygroup.com Please email Mike today! for future growth,” Policinski says. “We will continue to make strategic invest- For more information please visit www.themccullygroup.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 52 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS a supply of cheese to a visit from a pro WPC, permeate) proteins continues throughout the football alumni player — for their cre- Website: www.leprinofoods.com global marketplace, and customers Continued from page 51 ative video submissions to the “Hero’s A look inside: Over the past year, are requiring higher concentrations Cheesy Challenge Celebration.” Leprino Foods Co. has streamlined of protein for more sophisticated Land O’Lakes products also received The challenge, created through operations as it grows into the re- applications, Reidy notes. industry recognition over the past year. a partnership with MDC and Land cent expansion at its newest plant As part of its growth and stream- At this spring’s World Championship O’Lakes, rewarded Fuel Up to Play in Greeley, Colo., and focuses on lining of operations, Leprino Foods Cheese Contest, Land O’Lakes’ Aged 60-enrolled Iowa schools for engaging improvements at its Fort Morgan, last fall announced the closure of its Cheddar and Medium Cheddar each in healthy eating and physical activity Colo., and Waverly, N.Y., sites. Ravenna, Neb., facility. The plant, placed second in their respective behaviors. “We’re at a point now where we’re which produced Mozzarella String classes. growing into the expansion that we’ve cheese and related protein and per- At last summer’s Wisconsin State recently completed in Greeley,” says meate, closed Nov. 8. Fair Cheese & Butter Contest, Land Mike Reidy, senior vice president of Leprino Foods says the difficult O’Lakes’ Aged Cheddar earned fi rst corporate affairs, Leprino Foods. but necessary decision was driven by place in its class. “Our focus this year will largely be technological advances at its other The cooperative’s Cheddar won fi rst on finishing the projects at our Fort facilities, the changing milk sup- place in its class at the 2013 World Dairy Morgan and Waverly plants.” ply situation in the region and the Expo Championship Dairy Product This past spring Leprino Foods be- company’s continuing commitment Contest. In addition, Land O’Lakes’ Leprino Foods Co. gan a significant construction project to meet its customers’ requirements Aged Cheddar won second and third Denver in Fort Morgan to add String cheese now and in the future. in its class at the contest. capability to the plant. The project “We continue to meet our custom- At the 2013 National Milk Producers Key executives: James Leprino, was completed at the end of 2013. ers’ needs with the plant upgrades Federation (NMPF) cheese contest, chairman; Dan Vecchiarelli, vice “We added the capability to swing and expansions we have put in place Land O’Lakes’ Four Cheese Italian chairman; Larry Jensen, pres.; Mike production from the existing product and the milk supplies supporting our Blend and Queso Cheese Dip won Durkin, sr. VP & CFO; Kevin Burke, line into String cheeses, so we now facilities,” Reidy says. “We are utiliz- fi rst place awards in their respective sr. VP, global business development; can do both frozen shredded and ing the technological advances and categories. Tom Hegarty, sr. VP, production String cheese at the Fort Morgan capacity increases at our other fa- Land O’Lakes notes that to stay operations; Terry Anderson, sr. VP, plant,” Reidy says. cilities, specifically at Fort Morgan.” ahead of the sustainability trend, the production technical services; Mike At the Waverly plant, the company Reidy adds the decision was a cooperative took steps with industry Reidy, sr. VP, corporate affairs; Jason is in the process of migrating from difficult one for the company. organizations this past year to develop Eckert, sr. VP, global quality; Barbara production of shredded product to “We remain very grateful to the and implement high-impact programs Kallay, sr. VP, human resources ribbon product in mid-2014, he says. employees who dedicated their that meet customer expectations in a Cheese plants: Lemoore, Calif. (2) The second phase of Leprino service over the years,” he says. manner that respects the individual (Mozzarella, WPC-34, WPC-80 [regu- Foods’ state-of-the-art facility in About 173 positions were affected choices of its member-owners. As an lar & instantized], lactose); Tracy, Greeley also debuted last spring. The by the closure, and employees were example, the co-op cites building on its Calif. (Mozzarella, String cheese, first phase, which was completed offered plant severance pay, health ongoing leadership in the area of animal WPC-34, lactose); Fort Morgan, in 2011, included the plant’s non- care benefit continuation assistance, care through NMPF’s FARM program. Colo. (Mozzarella, WPC-80, lactose); fat dry milk processing, while the potential opportunities at other Lep- Land O’Lakes launched a new Farm Greeley, Colo. (Mozzarella, WPC-80, second phase included additional rino Foods locations with relocation Smart tool on 30 member farms in 2013. WPI, lactose, NDM); Allendale, Mich. production of Mozzarella, WPC-80 assistance and a retention bonus The pilot program, developed by the In- (Mozzarella, sweet whey); Remus, and lactose. program for employees who stayed novation Center for U.S. Dairy, creates Mich. (String cheese); Roswell, “At this point we have reached our through the plant closing date. an environmental profi le that includes N.M. (Mozzarella, WPC-34, lactose); full run rate on milk in phase two in In the year ahead, Leprino Foods producers’ greenhouse gas footprints. Waverly, N.Y. (Mozzarella, sweet Greeley,” Reidy says. will continue its emphasis on its core Last summer, the cooperative, in whey); Llangefni, Wales (JV with The second phase also included values — quality, service, competi- partnership with the Midwest Dairy Glanbia plc — Mozzarella,condensed the launch of Leprino’s newest prod- tive pricing and ethics — and en- Council (MDC), awarded six schools whey); Magheralin, Northern Ireland uct, whey protein isolate. suring the company is positioned to with prize packages — ranging from (JV with Glanbia plc — Mozzarella, Rapid growth in demand for dairy deliver on those core values, Reidy says. “We continue to be highly respon- More News, More Solutions, Yes, sive to our customers, both domestic please send me and international, innovating prod- More Choices! the Exclusive ucts of the highest quality for which 2014 Key Players we will render our very high stan- Reprint for dards of customer service,” he says. only $30! The company this past year re- (Credit Card or Prepayment Only) ceived several customer Supplier of the Year awards, Reidy notes. CHEESE MARKET NEWS® SUBSCRIPTION FORM: Leprino Foods also was recognized 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) with the 2013-2014 Chairman’s Award F $135 (2nd Class) F $190 (1st Class/Canada) F $195 (2nd Class) F $315 (1st Class/Canada) F $135 (Email Only. Without Mail Service) for Economic Development from the F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only) Kings Economic Development Corp.,

KEY PLAYERS employee locker rooms and a new our operation. We continually do more lery entered in January 2013. maintenance area. The improvements with less,” says Jeff Giffin, president “We’ve invested heavily in stand- Continued from page 52 also include a new in-house pathogen and CEO, Masters Gallery Foods. “To up pouch capabilities and now have testing lab, which will significantly be expanding our workforce while multiple lines capable of running ei- and communications lead representa- reduce the time it takes for customers putting in labor-saving devices is a ther stand-up pouches or pillow pack tive for the company’s Waverly plant, to receive results. testament to our volume growth.” shreds, whichever our customers de- was awarded a $1,000 2013 American The expansion — which is the third The company partners with cheese- sire,” says Jeffrey Gentine, executive Dairy Products Institute Jim Page in the last 12 years — will support makers who provide numerous cheese vice president and co-owner, Masters Memorial Scholarship last spring. In more volume growth and improve varieties which are then processed, Gallery Foods. “It’s a packaging trend her role at Leprino Foods, Keenan has product capabilities as the company packaged and sold by Masters Gal- that is really being driven by retailers assisted with the company’s updated continues to expand its offerings lery Foods. Recent additions are to maximize space in the crowded software systems and processes while and customer base. The expansion is high-speed packaging lines for retail and valuable dairy case. The national simultaneously pursuing a business expected to add about 50 jobs over shreds as well as a snack-stick line. brands are going there, and many management degree from Empire the next five years as it adds lines It continues to expand its stand-up of our private label customers have State College. and more shifts. pouch offerings for retail sizes and actually been ahead of this trend.” “Some of those job additions are now has more flexibility for either Giffin says that the company also somewhat surprising considering all stand-up or pillow pack. Snack sticks has focused on its exports, allowing the mechanization used throughout are a growing area which Masters Gal- Turn to KEY PLAYERS, page 54 a

Masters Gallery Foods Inc. Plymouth, Wis.

Key executives: Jeff Giffin, pres. & CEO; Jeffrey Gentine, exec. VP & co- owner; Jim Jirschele, VP, foodservice sales; Dan MacPhee, VP, retail sales; Dennis Kasuboski, VP, industrial sales; Jodi Schoerner, VP, finance; Mark Grasse, VP, operations; Tammy Flora, VP, human resources; Sandy Toney, VP, corporate quality & product development; Tom Cain, dir., industrial sales; Brad Wackett, dir., food ingredient sales; Andy Pfister, dir., procurement; Scott Brown, dir., information technology; Neal Moegenburg, dir., manufacturing; Sara Willet, dir., quality assurance; Libby Rentmeester, dir., product development; Tim Lenz, dir., technical services Cheese plant: Plymouth, Wis. (offering complete programs for: retail — gusset or pillow pack, shreds, cubes, dice, snack sticks, chunks and slices; foodservice — 5-lb. through 15-lb. shreds, cubes, dice, blends, restricted melt, special melt application, Cryovac and snack cheeses; industrial — bulk 40-lb. to 640-lb. blocks, Mozzarella, Cheddar, Parme- san, Asiago, Romano, aging programs, raw material ingredients for soups, crackers & barrels) Percentage of sales from cheese: 100% Market segments for cheese: 30% retail; 30% foodservice; 40% ingredients Percentage of products exported: 5% Website: www.mastersgalleryfoods.com A look inside: This year Masters Gallery Foods wraps up a major expansion that began in late 2012 at its Plymouth, Wis., cheese plant. By this summer the plant will have a total of about 310,000 square feet, which includes two new production rooms, double the cooler space for both bulk and finished goods storage, larger For more information please visit www.mastersgalleryfoods.com Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 54 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS tries for their accomplishments as also received third in the Open Class planned for this year as it continues well as for helping to build a better Shredded Cheese class for its Sharp to increase its output. Continued from page 53 quality of life for the citizens of their Cheddar Blend. “We are expanding our plant and communities. At the 2014 World Championship equipment to increase 40-pound block it to expand that part of its industrial “Thanks to the combined efforts Cheese Contest this spring, the and 640-pound block production,” business as dairy exports in general of Masters Gallery Foods’ team Masters Gallery team placed third says Scott Meister, president, Meister have grown. He notes there is more members, this award recognizes the in the Open Class Shredded Cheese Cheese Co. world demand, which increases environment we’ve created — one class for its Gourmet Cheddar Blend Meister says the construction, cheese prices to the point that they that has extreme passion to succeed of Wisconsin, New York and Vermont which is starting this spring, is ex- are competitive in the world market. and a willingness to go the extra mile,” Cheddar Cheese, and fifth for its pected to be complete by the new year. “Customers are increasingly look- Giffin says. Double Cheddar Blend. Meister Cheese employs 75 people ing to the United States for supply. “It’s an honor to be recognized out- and produces cheese six days a week. I think we are going to see exports side of our industry, to know that our The company manufactures “gourmet- continue to grow for a long, long time,” efforts both internally and externally style” specialty cheeses that are Giffin says. have resonated on a state-wide level,” available in a number of formats. In Domestically, Gentine adds that Gentine adds. addition to its bulk cheese produc- the company anticipates continued The company was also honored by tion, Meister Cheese can cut, package growth in its aged and flavored the Plymouth, Wis., Chamber of Com- and label for retail sale. Its specialty cheeses to meet the rising demand merce with the 2013 Large Business cheese is marketed under the Käse for bolder, high-flavor cheeses. of the Year award. And for the 11th Meister brand, and the company also “This trend is not only seen at the consecutive year, Masters Gallery Meister Cheese Co. LLC makes cheese for private label. retail level, but also with our foodser- Foods was selected as a “Wisconsin Muscoda, Wis. Because of its diverse supply of vice and food ingredient customers 75” company, a revenue-based annual milk, Meister Cheese can produce who are looking to drive flavor with- listing of the largest privately held Key executives: Scott Meister, products certified to kosher, organic out necessarily using more cheese,” businesses in Wisconsin. pres.; Vicki Thingvold, chief flavor or rbST-free specifications. Meister Gentine says. Sandy Toney, who last fall was pro- development officer Cheese also has its own “A Triple F,” Besides remaining in front of moted to vice president of corporate Dairy plants: Meister Cheese Co. or “Animal Friendly Family Farms” emerging trends, the company aims to quality and product development, LLC, Muscoda, Wis. (Cheddar; Colby; program, a partnership with Scenic continue its focus on product quality, was one of four assistant chief judges Colby Jack; Fontina; Gouda; Havarti; Central Milk Producers that recogniz- customer service and being a good for this spring’s World Championship flavored Monterey Jack; Monterey es ethical and sustainable methods of employer within the community. Cheese Contest. Toney, who oversees Jack; natural cheese in 40-lb. blocks, production by Wisconsin dairy farms. Masters Gallery Foods and its staff the graders at Masters Gallery Foods, 13-inch longhorns & 6-inch deli horns; At last year’s American Cheese received some notable honors this is the first woman in the contest’s on-site cut & wrap; private label pro- Society competition, Meister’s Morel past year, recognizing the company as history to be selected as an assistant grams); Muscoda Protein Products Jack took third in the Monterey Jack a leader within the cheese industry chief judge. LLP, Muscoda, Wis. (lactose, conven- with Flavor Added — All Milks class. and manufacturing arena. At the 2013 World Dairy Expo tional & organic; WPC-34, WPC-80) This year’s World Championship In March, Masters Gallery Foods Championship Dairy Product Contest, Market segments for cheese: 40% Cheese Contest awarded a second was recognized as the 2013 Wisconsin Toney’s quality team led Masters Gal- retail; 40% foodservice; 20% ingre- place to Meister’s Colby Longhorn in Manufacturer of the Year Grand Award lery Foods and its supply partners to dients the Colby class and third place for winner in the large company category. receive three best of class awards, Website: www.meistercheese.com its Habanero Longhorn in the Pepper The program, sponsored by Baker including Sharp Cheddar (Land A look inside: After completing Flavored Monterey Jack class. Tilly, Michael Best and Friedrich O’Lakes, Kiel, Wis.), Aged Cheddar major expansions in 2011 to increase LLP, and Wisconsin Manufacturers (Land O’Lakes, Kiel, Wis.), and Re- production at its cheese and lactose and Commerce, recognizes Wisconsin duced Fat Monterey Jack (Agropur, plants in Muscoda, Wis., Meister manufacturers of all sizes and indus- Hull, Iowa). Masters Gallery Foods Cheese Co. has more construction

Specialty Cheese for Mt. Sterling Co-op Creamery Retail and Foodservice Mt. Sterling, Wis. Evoking Artisanal Quality to Build Your Brands Key executives: Janice Schwen- nen, pres.; Patricia Lund, VP; Chad Meister Cheese prides itself on using local milk from family farms practicing sustainable agriculture to make their Kubousek, VP; Al Schindelar, secretary/ world-class cheese. treasurer; Rob Panuska, member at large Whether you require a custom formulation or one of our specialty cheeses, please call to discuss the Cheese plants: Mt. Sterling, Wis. IDUUHDFKLQJEHQHÀWVRIDSDUWQHUZKRKDVEHHQ (raw milk goat Cheddars, goat jack practicing sustainability efforts that go far beyond & ﬂ avors, goat Mozzarella & shreds, buzz words since our company was founded goat Feta & crumbles, goat butter, in 1916. pasteurized goat Cheddars, raw milk goat Bleus) Contact Scott Meister at 608.739.3134 Percentage of sales from cheese: 100% to learn more about Meister Cheese Company. Market segments for cheese: 75% retail; 25% foodservice Take a tour and learn more about our sustainable practices that go back 100 years! Websites: www.buymtsterling goatcheese.com A look inside: Mt. Sterling Co-op Creamery is a member-owned and MeisterMeister CCheeseheese CCompanyompany 608.739.313466088.73739.9 313 344 • wwwwww.meistercheese.comw.w meeiisstteercr heheese ee.com operated cooperative that creates raw cheese from goat’s milk. The owners For more information please visit www.meistercheese.com Turn to KEY PLAYERS, page 55 a

KEY PLAYERS Website: www.nasonvilledairy.com Dairy, converts the omega-3-rich milk intense chili intended for those who A look inside: This past year Na- into white and yellow Cheddar, Farmers enjoy a lot of heat. Continued from page 54 sonville Dairy Inc. has focused on and several ﬂ avors of Monterey Jack. Nasonville Dairy has not only producing cheeses for Omega Valley “We are working diligently on the expanded its product line, but its of family-operated dairy goat farms Farmers LLC, a division of Heartland launch of the Omega-3 cheeses,” Hei- headquarters as well. supplying the co-op are united in their Cooperative Services, Dorchester, Wis. man says, adding the cheeses will soon “We finished the 10,000-square-foot desire to produce high-quality dairy By contracting with farmers using a be available at a major grocery chain. expansion on the cooler to store Feta goat products. proprietary feed blend, Omega Valley “We’ve also been noticing that and Cheddar, and added a new Feta Mt. Sterling introduced two new Farmers offers cheese made with milk American consumers seem to be on a curing area,” Heiman says. “We also raw goat’s milk cheeses, Sterling Bleu that is naturally rich in omega-3. kick about getting things hotter and added new docks, new locker rooms and Smoked Sterling Bleu, over this The cheeses have moved into hotter,” he adds. “To accommodate, and new parking lots.” last year to its artisan cheese line. several local grocery store chains we’ve come out with a Smoked Ghost Nasonville Dairy’s Feta was granted The Smoked Bleu is naturally hard- in Central Wisconsin and have been Pepper Jack for our regular cheese a third place award in its class at the wood smoked. Mt. Sterling partnered sampled at trade shows, including line.” American Cheese Society’s competi- with the Caves of Faribault to age the the International Dairy-Deli-Bakery This spicy creation adds to Nason- tion last fall. Sterling Bleu line of cheeses. Association’s show and Fancy Food. ville Dairy’s Omega 3 Jalapeno Pepper Looking to the upcoming year, Hei- The company’s products are avail- Ken Heiman, secretary and Wiscon- Jack and Habanero Jack cheeses. The man says Nasonville Dairy will work to able at Wisconsin co-ops and online. sin Master Cheesemaker, Nasonville Habanero Jack is described as an Turn to KEY PLAYERS, page 56 a Mt. Sterling created its Whey Cream Goat Butter in 1994, which is credited with being the industry’s first goat whey cream butter. At the 2013 American Cheese Society competition, Mt. Sterling took home second place for its Whey Cream Butter in the Cul- tures — Made From Goat’s, Sheep’s or Mixed Milk category. In 2013 the co-op purchased a property adjacent to the factory and is renovating a house on the property to accommodate retail operations and dry storage, both of which had been housed in the cheese factory. “We are still working on the re- modeling,” says Patricia Lund, vice president, Mt. Sterling. “We have a Award-Winning property across from the factory, and we’ll be adding some packaging and s3TERLING2ESERVE storage area to it, hopefully finishing Goat Milk Cheeses s2AW-ILK#HEDDARS up this summer.” Over the course of the next year, We are united in our desire to produce s#OUNTRY*ACK#HEESES Mt. Sterling will be concentrated on s-OZZARELLA obtaining as much milk as possible and high-quality dairy goat products: taking advantage of a dairy industry FheZkY[h#emd[ZYecfWdo s&ETA that has stabilized a little bit, Lund IcWbb\Wc_bo\Whci1ikijW_dWXbocWdW][Z adds. HWmc_baY^[ZZWhi1Z_l[hi[fheZkYjb_d[ IcWbb#XWjY^"^WdZi#edfheY[ii_d] DWj_edWbcWha[jZ_ijh_Xkj_ed Flavorful, natural taste in every bite. There is a choice for every need.

Nasonville Dairy Inc. Marshﬁ eld, Wis.

Key executives: Kim Heiman, pres; Arnold Heiman, VP; Ken Heiman, secretary; Kelvin Heiman, treasurer Cheese plants: Marshfield, Wis. (Asiago, Brick, Cheddar, cheese blends, Colby, Colby-Monterey Jack, Cotija, Farmers cheese, Feta, Fontina,

Monterey Jack, Muenster, Parmesan, PRODUCER OWNED SINCE 1976 pizza cheese, Queso Blanco, Queso Blanco Para Freir, Queso Cincho, Patricia Lund Romano, yogurt cheese); Abbotsford, Mt. Sterling Co-op Creamery Wis. (flavored cheese, cheese blends) P. O. Box 103 Mt. Sterling, WI 54645 Estimated annual cheese produced: 563.387.7701s866.289.4628 45 million lbs. [email protected] Estimated annual cheese marketed: www.buymtsterlinggoatcheese.com 46 million lbs. Estimated 2013 sales: $112 million For more information please visit www.buymtsterlinggoatcheese.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 56 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS “The world market is knocking on A look inside: Norseland Inc. Lite and a spinning bike giveaway the door of the United States, whether this past year has introduced and on Facebook. The upcoming summer Continued from page 55 that be China, Saudi Arabia, Brazil, promoted several new products, promotion will feature the “Jarls- and its outstanding to me,” Heiman both under its flagship Jarlsberg berger,” a term Norseland coined for become more and more transparent says. “If the country can continue to brand and in other imported brands a hamburger using Jarlsberg cheese. to its customers. Customers have export at a certain level we can be in it represents. It also will include an in-store $1-off become extremely influential in how a comfortable position to keep dairy The newest product under the coupon and a chance to win a Pro- the market is shaped and whether farmers and plants healthy, and be- Jarlsberg specialty cheese brand Grill on Facebook during the grilling products are organic, grass-fed, come a world-renowned market. We’ll is Jarlsberg Minis — a 100-percent season. ranged or rBST-free, he adds. be looking to fulﬁ ll that market.” natural cheese snack. The new 20- Earlier this year Norseland also “We have to be able to satisfy their gram minis are individually dipped relaunched its Jarlsberg USA website curiosity, and to be able to satisfy in wax and wrapped in cellophane, to reflect parent company TINE’s them, we have to prove our products,” crafted to replicate the distinct Jarls- global messaging for 2014. The web- Heiman says. “The omega-3 project berg wheel but in a convenient snack site features recipes, promotions is provable.” size. Jarlsberg Minis are available in and videos, and its theme, “Yours Nasonville Dairy will look to ful- 3.57-ounce bags of five. to Share,” focuses on the Jarlsberg fill the needs of consumers over the Norseland Inc. To promote its Jarlsberg cheeses, experience and encourages interac- next year and to secure its place in Darien, Conn. Norseland has launched an inte- tion with consumers by connecting the industry. grated themed promotion, “Get a the joy of eating Jarlsberg to lifestyle “Wisconsin alone has around Ownership: TINE SA, Oslo, Norway Little Mild, Mellow and Nutty.” The occasions. 630 different kinds of cheeses, so Key executives: John Sullivan, pres. promotions will run throughout the “For over five decades, Jarlsberg we’d like to use this past year as a & CEO; Linda Karaffa, VP; Carter Califri, year during key seasonal periods has played a key role in developing benchmark to centralize our line, general mgr., sales & marketing — Winter, Summer, Back to School, the specialty cheese category and meaning some products may have to Cheese plants: Norseland primarily Tailgating and Holiday — with eye- experience, becoming a favorite go,” Heiman says. “We’re also look- imports and markets specialty cheese catching point of sale to help gener- brand in the United States,” says ing at the whey business to see if we and owns a U.S. facility to produce ate excitement in stores nationwide Carter Califri, Norseland’s general should be there.” Jarlsberg products and engage consumers online with manager of sales and marketing. “In The company is becoming more Market segments for cheese: 70% contests, coupons and seasonal the digital space, we communicate and more involved with the world retail; 30% foodservice recipes. premium by shifting the focus on market as its customer base starts Website: www.jarlsbergusa.com, The latest promotion, which ran lifestyle: celebrating the act of giving, to widen. www.norseland.com Feb. 1-April 30, featured Jarlsberg Turn to KEY PLAYERS, page 57 a

A&B Process Systems designs, fabricates & installs the finest Process Systems available! ON TIME & IN BUDGET Ken Heiman, Master Cheesemaker We are located in the heart of Dairyland having From humble beginnings to time-honored decades of experience serving the dairy industry. traditions, Nasonville Dairy always offers We inspect, & test our products and components “A Family Tradition of Quality.” to precise standards using the latest technology in our Hygienic & A.S.M.E. Certified facilities. s /VER6ARIETIES 3TYLESAND4YPESOF !WARD 7INNING#HEESE Products: (not limited to) s %XTENSIVE5NIQUE#HEESESFROM Clean-in-Place (CIP) 4RADITIONALTO3PECIALTY Mix Tanks s #RAFTEDBYA-ASTER#HEESEMAKER Melt Systems s #ONSISTENT !FFORDABLY0RICED0RODUCT Process Piping Installation s 4HIRD'ENERATION7ISCONSIN$AIRY HTST & Vat Pasteurization 3UPPORTING,OCAL$AIRY&ARMERS HTST Balance Tanks Explore our online store and product HTST Hold Tubes offerings by visiting our website at VacuShear® www.nasonvilledairy.com Flavor Vats Services Provided: (not limited to) Batching & Blending Systems Process Engineering Transfer Panels Custom Design & Fabrication Modular Process Systems Automation & Controls Water & Wastewater Management Factory Acceptance Testing Installation Documentation Start-up & Training Nasonville Dairy (WY7EST -ARSHlELD 7) 0HONE &AX Email: [email protected] 201 S Wisconsin Ave Stratford WI 54484 www.nasonvilledairy.com Call today 888.258.2789 visit us at www.abprocess.com

For more information please visit www.nasonvilledairy.com For more information please visit www.abprocess.com

KEY PLAYERS this partnership, we aim to raise more Cheese plant: Benton Harbor, portfolio and invest in its manufactur- than $10,000 to help fund poverty al- Mich. (Brie, baked Brie, Camembert, ing facility in Benton Harbor, Mich. Continued from page 56 leviation through microcredit to help Camembert Fermier, Carre St. Joseph, This past year, the company added entrepreneurs in developing countries Gouda, natural smoked Gouda, Edam a dry storage building and reconfig- the joy of sharing and the benefit of lift themselves out of poverty.” loaf, Edam balls, Fontina, American ured the on-site smoke house. It also knowing your favorite cheese brand Manchego) will add more cooler space in the — Jarlsberg.” Estimated annual cheese produced: bakery and rearrange some machinery In addition to the Jarlsberg promo- more than 6 million lbs. to create more flow. tions, the Norseland marketing and Estimated 2013 sales: more than “In 2015 we will be adding on to sales departments this past year also $23 million our curing cellars and should be done have introduced and promoted sev- Old Europe Cheese Inc. Estimated 2014 sales: more than by July,” says Francois Capt, general eral new products and programs for Benton Harbor, Mich. $25 million manager, Old Europe Cheese. “This its Snøfrisk, Ilchester, Woolwich Dairy, Percentage of sales from cheese: 100% will give us 33 percent more soft- Garcia Baquero, Old Amsterdam and Ownership: Reny Picot ILAS, Ma- Market segments for cheese: 45% ripened cheese curing room capacity.” Gabriella brands. drid, Spain retail; 45% foodservice; 10% ingredients With this addition, the company Ilchester’s product development Key executives: Francois Capt, Website: www.oldeuropecheese.com will not need to make many changes team plans to introduce several new general mgr.; Michael Balane, national A look inside: Old Europe Cheese in the near future. It concentrates on British specialty blended cheeses sales mgr. Inc. continues to build its product Turn to KEY PLAYERS, page 58 a this year and recently introduced an aged version of the brand’s popular Applewood smoked Cheddar, Vintage Applewood, made with PDO matured Cheddar. NEW Woolwich Dairy has introduced four new fl avors to its Chevrai brand of fresh unripened goat cheese: Fig Balsamic, Sweet Pepper Heat, Thai Fusion and Lemon Lime. Woolwich Dairy also recently introduced its Wholesome Goat fresh, spreadable Chevres, available in Plain & Simple, Big Kick Herb & Garlic, and Coco Loco varieties. Westland’s Old Amsterdam, a premium aged Gouda from Holland with a rich, robust fl avor and smooth texture, is now available in new “easy open” individually wrapped half-ounce snack portions. Finally, Lotito Foods’ Gabriella brand has unveiled a new Caprese Salad Kit, which includes Ciliegini fresh Moz- zarella, marinated sun-dried tomatoes and pre-measured basil sauce. “Open and mix to make a delicious freshly-made Caprese salad,” Califri says. “It’s great for use behind the deli case, for fresh salads, or pack out and pre-price individual containers.” Califri also notes that Spanish cheesemaker Garcia Baquero, which Norseland represents, was awarded a “Super Gold” at the 2013 World Cheese Awards held in England last September for its Cinco Lanzas — a 16-month aged cheese made with sheep’s, goat’s and cow’s milk for a balanced and complex fl avor profi le and smooth, creamy fi n- ish. Garcia Baquero’s Manchego Curado also was listed as one of 2013’s 101 best cheeses in Culture magazine. Partnering with Whole Foods Market stores, Norseland has entered its second year of a program where it will donate 25 cents to the Whole Planet Founda- tion for each pound of Snøfrisk cheese wheels and spreads purchased by Whole Foods stores. “We are so honored to be the fi rst ever cheese supplier partner,” Califri says of the program. “Because Whole Foods Market covers all of the operating costs of the foundation, 100 percent of Norseland’s contributions and generos- 1RUVHODQG,QF_3DUNODQGV'ULYH6XLWH_'DULHQ&7_ZZZQRUVHODQGFRP_ZZZMDUOVEHUJXVDFRP ity will help empower micro entrepreneurs to change their own lives. Through For more information please visit www.norseland.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 58 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS as a creamy soft cheese with a tangy Society competition, Old Europe Old Europe Cheese also put a flavor, featuring a layer of vegetable Cheese attained first place for its couple layered Bries on its line with Continued from page 57 ash in the middle, following French 3-kilogram Triple Cream Brie in the its Triple Crème Herb Layered Brie tradition. Soft Ripened/Cream Added — All and Triple Crème Pepper Layered maintaining a good flow and develop- “The Morbier made a great showing Milks class. Brie. The Herb Layered Brie begins ing at a manageable rate, Capt adds. at the World (Championship Cheese) Other new products for the com- with the company’s hand-crafted 70 “Old Europe Cheese continues to Contest,” Capt says. “It is available in pany include the launch of Camembert percent Brie and adds to it a blend of expand our line of award-winning 7-pound wheels or cut in 7- or 9-ounce Traditional, a cheese described as herbs and middle layer of seasoning. cheeses, yet still focuses on the core slices.” creamy, smoother and more lactic in The Pepper Layered Brie starts with items that have led to our success,” Morbier placed third in the Fla- flavor. For this product, Old Europe the same Brie, and then finishes with says Michael Balane, national sales vored Soft Ripened Cheeses class at Cheese commissioned a French artist a five-pepper blend and middle layer manager, Old Europe Cheese. “One the 2014 World Championship Cheese to create the label. of seasoning. should never compromise the quality Contest. Old Europe Cheese’s Brie “We launched a 7- and 8-ounce “We have a new plain baked Brie of the stalwart cheeses for the sake with Herb Layer garnered best of slicing Brie,” Capt says. “Our goal coming out in the 8-ounce as a new of the next fading trend.” class honors at the contest, and its is to sell as much as possible in one item this year,” Capt says. “We’re also This past year, Old Europe Cheese Camembert achieved a second place size to make nice packaging, which going to be launching a cherry-filled introduced American Morbier wheels. finish in its class. is not easy in the beginning. We are Brie. Cherry is something people The company describes these wheels During the 2013 American Cheese confident these sizes will work well.” like here, and it should be very well- received.” Old Europe Cheese this year was awarded Safe Quality Foods Level 3 Certification. This indicates a comprehensive implementation of food safety and quality management systems development, the company says. It’s Gold, “We are going to continue our growth with an emphasis on maintaining our high-quality standards that separates Old Europe Cheese from Silver and its competitors,” Balane says. “The certification was a big deal,” Capt adds. “After 25 years there are a Bronze For lot of changes, and we spend a lot of money and time on food safety. We’re always trying to improve.” The company will continue to intro- Reny Picot! duce new items and grow its existing portfolio with its customer base, keeping a balance and not over-saturating GOLD: Brie – Triple Créme Tradition, ﬂavor and quality the marketplace, Balane adds. Layered with Herbs come together to create this From a marketing standpoint, Old Europe Cheese will continue its year’s prestigious 2014 World program of individualizing promotions Championship Cheese Winners. specific to customer needs. “With current economic condi- • Using Only The Freshest Milk tions, many retailers have been looking more to everyday low price strategy SILVER: Camembert • Carefully Handcrafted programs to offer their consumers • Made By Award-Winning the best possible value,” Balane says. Cheesemakers Old Europe Cheese is in the process of updating its website and plans to do • Delectable Flavors in a a full label design review to freshen Variety of Sizes the look of the Reny Picot banner.

BRONZE: American Morbier – French Style Cheese “Always A Cut Above The Rest” . . . Indulge yourself and your customers with only the best from Reny Picot

SPECIAL MENTION: Organic Valley Family of Brie - Triple Créme Layered with Six Peppercorn Blend Farms/CROPP La Farge, Wis.

Key executives: George Siemon, RENY PICOT CHEESES, PROUDLY CEO; Mike Bedessem, CFO; Louise HAND-CRAFTED BY OLD EUROPE CHEESE Hemstead, COO; Eric Newman, VP, sales; Theresa Marquez, mission exec.; Jerry 1330 East Empire Ave. • Benton Harbor, MI 49022 800.447.8182 • 269.925.5003 • Fax: 269.925.9560 McGeorge, dir., cooperative affairs SPECIAL MENTION: Cheese plants: Organic Valley Natural Smoked Gouda www.oldeuropecheese.com partners with 25 processing facilities located throughout Wisconsin, For more information please visit www.oldeuropecheese.com Turn to KEY PLAYERS, page 59 a Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com May 30, 2014 — CHEESE MARKET NEWS® 59 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business KEY PLAYERS year including: 8-ounce Grassmilk addition, it offers organic, kosher and Raw Cheddar and 8-ounce Grassmilk rbST-free cheese varieties. Continued from page 58 Raw Sharp Cheddar; 64-ounce Lactose In the past year, signifi cant invest- Free Whole Milk; 32-ounce Lactose ments have been made to Pacific Minnesota, California, Idaho, Ohio, Free Half & Half; 8-ounce Whole Milk Cheese’s newer production facilities Pennsylvania, Vermont and South Single Serves; and 64-ounce Organic located in Reno, Nev., and Amarillo, Dakota to produce organic cheeses to Valley Grassmilk (available in whole, 2 Texas, the company says. the company’s specifi cations. Organic percent and skim). In Reno, Pacifi c Cheese added new, Valley operates its own cheese cut and At the Los Angeles International Pacifi c Cheese Co. Inc. more effi cient shredding machines, wrap facility in La Farge, Wis., where Dairy Competition 2013, Organic Valley Hayward, Calif. which have doubled capacity for high- it converts items including 8-oz., 1-lb. received gold awards for its European speed cheese shredding for foodservice and 2-lb. exact weight bars and 5-lb. Style Butter (cultured and unsalted), Key executives: Steve Gaddis, pres. and bulk items for domestic and inter- foodservice loaves Pasture Butter, Cream Cheese, half and & CEO; Tony Ricker, COO; Lee Davis, VP, national sales. Estimated annual cheese produced: half and pasteurized whole milk. operations & quality; George Cornell, In Amarillo, Pacifi c Cheese has not 9.72 million lbs. hard dairy; 2.5 million At the 2013 World Dairy Expo VP, industry relations; Dale Tate, CFO; only increased shred capacity, it also lbs. cream cheese; 3.12 million lbs. Championship Dairy Product Contest, Bob Leonard, sr. VP, sales has added new equipment to expand cottage cheese Organic Valley’s cultured butter took Cheese plants: Hayward, Calif.; Reno, production of cut-and-wrap cheese for Estimated annual cheese marketed: fi rst place and its Blue Cheese and Nev.; Amarillo, Texas (all include Ched- use in retail, as well as 5- and 10-pound 8.83 million lbs. hard dairy; 2.33 million European Style Butter each took third dar, Monterey Jack, Mozzarella, blended loaves of cheese for use in foodservice lbs. cream cheese; 3.1 million lbs. cot- place in their respective classes. shreds for foodservice; Reno plant in- operations. tage cheese Organic Valley’s salted butter cludes process American cheeses) When it comes to quality, Pacifi c Estimated 2013 sales: $928 million brought home a third place award at Website: www.pacifi ccheese.com Cheese is committed to achieving the Percentage of sales from cheese: 6.6% the 2013 American Cheese Society A look inside: Pacifi c Cheese Co. industry’s highest food safety standards, Market segments for cheese: 84.1% re- competition. Inc. continues to invest in its people, the company says. This year, Pacifi c tail; 1.6% foodservice; 14.3% ingredients The company’s Organic Pasteurized equipment and technology to expand Cheese’s plant in Reno will achieve Website: www.organicvalley.coop Mild Cheddar garnered a third place its manufacturing capabilities and certifi cation from the Safe Quality Foods A look inside: During 2013, the fi nish at this year’s World Championship production capacity. (SQF) program. With this certifi ca- cooperative’s 25th anniversary year, Cheese Contest in the Cheddar, Mild (0 Pacifi c Cheese offers a variety of tion in Reno, Pacifi c Cheese will have Organic Valley Family of Farms/CROPP to 3 months) class. cheese for foodservice and retail en- achieved SQF certifi cation in all of its completed its distribution center expan- Organic Valley remains committed vironments, both under private labels manufacturing facilities. sion in Cashton, Wis., which added an to supporting national causes, local and its own brands including Cheswick, “This certifi cation is proof that Pa- additional 33,000 square feet to the organizations, schools and farmers North Beach, Pacifi c Blue, California cifi c Cheese is committed to producing existing building. Additionally, Organic through $2.6 million in donations in Select Farms and others. Its product safe, quality cheese,” says Steve Gaddis, Valley installed a 5,000-gallon biodiesel 2013, up from $2.2 million in 2012. It line includes natural and process com- President and CEO, Pacifi c Cheese. SQF fueling station near its headquarters also has approved 56 new jobs to fi ll in modity cheeses, specialty and artisan is a food safety management program in La Farge, Wis., for use in its local the year to come. varieties, international imports and that is recognized by the Global Food vehicle fl eet. In December a study conducted by popular Hispanic-style cheeses. Safety Initiative. This certifi cation is a Organic Valley farmer-owners in- Washington State University, and peer- Among the cheese categories Pacifi c globally-recognized standard of excel- stalled seven on-farm renewable energy reviewed by scientifi c journal PLOS Cheese markets are: fresh and soft- lence in the food industry. projects in Wisconsin, Iowa, Vermont, ONE, showed organic milk as being ripened cheeses such as Ricotta and In the year ahead, Pacifi c Cheese Michigan and Ohio, producing approxi- nutritionally superior and garnered Brie; blue-veined cheeses like tradi- will focus on growing its cream cheese mately 200,000 kilowatt-hours of clean national media coverage for Organic tional Blue and Gorgonzola; Pasta Filata business by focusing on increasing sales energy annually. The company’s instal- Valley. cheeses like Mozzarella and Provolone; to industrial and foodservice customers. lations produced more than 80 percent “It was gratifying to read in a scien- and semi-hard and hard cheeses such as Pacifi c Cheese says its cream cheese, more clean, renewable energy in 2013 tifi c journal what our farm families have Cheddar and Parmesan. The company made at its California plant, features than the previous year. known for a long time,” Siemon says. offers these in a variety of cut styles. In Turn to KEY PLAYERS, page 60 a “2013 had its challenges,” says George Siemon, CEO and founding farmer, Organic Valley. “Our cooperative spirit is what has always helped us overcome challenges. In some ways it was fi tting that we tapped into our cooperative spirit more than ever in Pacific Cheese is a leading provider of consolidation, import-export our 25th anniversary year.” and manufacturing services. We blend a tradition of superior customer In May 2013, a fi re burned down more service, state-of-the-art technology and broad market access with than half of Organic Valley’s La Farge extensive product availability. By providing a critical link between headquarters. Although 600 employees manufacturer, wholesaler and retailer, Pacific Cheese is a leader were displaced, no one was injured. in custom product management. Organic Valley was back in business the next day fulfi lling orders. Manufacturing Importing & “While our material losses were & Processing Exporting Services painful, we are so very grateful that s Organic s Kosher s Container Sharing no one was harmed,” Siemon says. s Custom Cheese Production s Conversion “We are incredibly thankful to the Contract Marketing Consolidation & community members, volunteer fire- s Trading Programs Logistical Support fighters and emergency personnel s Support Services Customized for their heroic efforts and ongoing s s Out-Sourcing s Complete support.” The rebuild of the headquarters Packaging & Shredding is currently on schedule, with the s Foodservice s Deli s2ETAILs)NDUSTRIAL central section of the building more than 90 percent complete and the remaining west section to be com- PACIFIC CHEESE COMPANY 21090 Cabot Boulevards P.O. Box 56598sHayward, CA 94545-6598 pleted soon. Phone: (510) 784-8800sFax: (510) 784-1053sWebsite: www.pacificcheese.com Organic Valley introduced numerous new products throughout the previous For more information please visit www.pacifi ccheese.com Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 60 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS retail; 1% foodservice; 5% ingredients At the 2013 World Dairy Expo Cham- is working to become SQF (Safe Quality Website: www.pineriver.com pionship Dairy Product contest held last Foods) certifi ed this year. Continued from page 59 A look inside: Pine River Pre-Pack fall, Pine River swept the Cold Pack Lindemann notes that Pine River is Inc., which marked its 50th anniversary Cheese, Cheese Food, Cheese Spread working toward being prepared for new an ultra fresh taste and smooth, creamy in 2013, continues to innovate with its class, with its Sharp Cheddar Cold Pack safety rules being rolled out as part of texture. It is ideal for baking and adds award-winning cheese spreads. Cheese Food, Chunky Bleu Cold Pack the Food Safety Modernization Act. a creamy texture to cheesecakes and A producer of cold pack cheese food, Cheese Food and Port Wine Cold Pack In the year ahead, Pine River actively richness to sauces, dips and spreads, Pine River Pre-Pack focuses on making Cheese Food taking fi rst, second and is pursuing distributorship on the West the company notes. quality, consistent and safe products, third, respectively. Coast as well as in Canada, Lindemann The company also continues to grow says Mary Lindemann, marketing direc- At last summer’s American Cheese notes. its social media presence with its Twitter tor, Pine River. Society competition, Pine River was “We plan to achieve that by making and Facebook pages, as well as a blog “We have a talented staff who truly awarded third place in the Open Cat- the best cold pack cheese spread at featuring recipes and other cheese facts cares about quality, consistency and egory Cold Pack Style — All Milks class the best price,” she says. “We hope to at www.pacifi ccheese.com/community. food safety,” Lindemann says. “Pine for its Chunky Bleu Flavor Cold Pack achieve increased business and happy, River’s success is a refl ection of the Cheese Food. long-term customers. We envision peo- entire team, not any one individual The award-winning Chunky Bleu ple enjoying our spreads at home with department.” Flavor Cold Pack Cheese Food is a newer family and friends and having it become Success is a tradition at Pine addition to the lineup, Lindemann a regular item on their grocery list.” River, which garnered several industry notes. The company also rolled out a The company is always looking to awards this past year. new Cheddar spread in the past year. grow in the “niche” private label market, At this spring’s World Championship “We strive for consistency with our Lindemann adds. Pine River Pre-Pack Inc. Cheese Contest, Pine River Pre-Pack spreads,” she says. “You know when you Newton, Wis. swept the Cold Pack Cheese, Cheese buy a cup of Pine River spread it is always Food class, with its Chunky Bleu Flavor going to be delicious and creamy!” Key executives: Phil Lindemann, Cold Pack Cheese Food, Garlic & Herb Pine River makes two types of cheese pres. & CEO; Barth Lindemann, sec- Cold Pack Cheese Food and Extra Sharp spread: Cold Pack and Snack Spread. retary/treasurer; Mary Lindemann, Cheddar Cold Pack Cheese Food taking They are distinguished by the method dir., marketing fi rst, second and third, respectively. of mixing and ingredients, the company Cheese plant: Newton, Wis. (cold Pine River also placed second in the notes. pack cheese food) Cold Pack Cheese Spreads class with Cold Pack is made by blending cuts Percentage of sales from cheese: 80% its Garden Vegetable Cold Pack Cheese of Grade A Wisconsin natural Cheddar, Market segments for cheese: 94% Spread at the contest. aged nine months, with cream and other Rogue Creamery dairy ingredients. Herbs, spices or nuts Central Point, Ore. are added to create unique fl avors. Snack Spread is made by blending Key executives: Cary Bryant, co- cuts of Grade A Wisconsin Cheddar owner, CEO; David Gremmels, co- and other choice ingredients. A va- owner & pres.; Francis Plowman, dir., riety of popular fl avors are made by marketing; Craig Nelson, plant mgr. & adding herbs or spices. In processing, lead cheesemaker; Tyler Bare, fi nancial it’s heated to make it less sensitive to controller temperature changes in shipping and Cheese plant: Central Point, Ore., storage. including cut & wrap operation (aged & Two of Pine River’s cheese spreads fl avored milled, handmade Cheddars, were featured last fall on the QVC televi- handmade Cheddar curds, TouVelles sion network in a product bundle that & Blues: Oregon Blue, Oregonzola, also included summer sausages made Crater Lake Blue, Rogue River Blue, by Echo Valley Meats. The package fea- Echo Mountain Blue, Smokey Blue, We use only the highest quality Wisconsin cheese tured the company’s pasteurized snack and dairy ingredients in “high percentages per Caveman Blue, Flora Nelle Blue, Blue spread in Swiss and Cheddar fl avors. batch” to help create consistent, award-winning Heaven Blue cheese powder, TouVelle, With the company now marking cold pack cheese food. Smokey TouVelle, Rosemary TouVelle, its 51st year in business, Lindemann s &OUR'ENERATIONSOF%XPERIENCE Lavender TouVelle, medium Cheddar, s %XACTING-ANUFACTURING3TANDARDS notes Pine River’s marketing strategy sharp Cheddar, extra sharp Cheddar, s $ELICACYAND0ERFECTIONIN%VERY"ATCH continues to focus on getting spreads s 3TANDOUT&LAVORAND4EXTURE raw milk Cheddar, Soba Ale Cheddar, in people’s mouths. s 1UALITY-INDED6ERSUS0RICE Chocolate Stout Cheddar, Hopyard “We attend trade shows and par- Offering a Full Flavor Line: Cheddar, Cacow Belle, 80th Anniver- ticipate in opportunities when asked s3HARP#HEDDAR s0ORT7INE s3MOKEY"ACON sary Ale Cheddar, plain curds, pesto s3WISS!LMOND s'ARLIC(ERB s!GED!SIAGO to serve our spreads to folks,” she says. s(ORSERADISH s4OASTED/NION s3PICY"EER curds, garlic curds, jalapeno curds, s*ALAPENO s'ARDEN6EGETABLE s(OT(ABANERO Lindemann adds that Pine River also uses social media, including the chipotle curds) Celebrating Championship Awards in All of These Contests! company’s Facebook page, and has an Percentage of sales from cheese: 90% online store to make products available Market segments for cheese: 60% nationwide. retail; 40% foodservice “We are constantly monitoring fl avor Percentage of products exported: 10% FH?L7J;B78;B Website: www.roguecreamery.com H;J7?B trends and grocery store buying habits,” she says, noting that Pine River is look- A look inside: Rogue Creamery, ing to roll out some new fl avors at this which celebrated its 80th anniversary Call us today this past year, upgraded its historic to learn more! year’s International Deli-Dairy-Bakery Association conference in June. 80-year-old cheese shop to coincide The company hopes to do more with with a facelift on Front Street where social media and begin working with the shop is located in Central Point, Ore. Pine River Pre-Pack, Inc. Twitter and Pinterest as well, Linde- To celebrate its 80th year, Rogue 0INE2IVER2OADs.EWTON 7) mann notes. Creamery introduced several new beer 0(s Cheddars such as its 80th Anniversary &!8sPINERIVER PINERIVERCOM Looking ahead, Pine River is tenta- PINERIVERCOM tively planning to build another ware- Cheddar in partnership with Rogue house in 2015 to house its Cheddar block Ales, says Francis Plowman, director For more information please visit www.pineriver.com inventory as it ages. The company also Turn to KEY PLAYERS, page 61 a

KEY PLAYERS Rogue Creamery also is committed Stone City, S.D.; Almena, Wis.; Fond wa, Ontario; Tavistock, Ontario; Tren- to making high-quality cheeses. At last du Lac, Wis.; Lena, Wis.; Monroe, Wis.; ton, Ontario; Mont-Laurier, Quebec; Continued from page 60 summer’s American Cheese Society Reedsburg, Wis.; Waupun, Wis.; Black Plessisville, Quebec; Saint-Hyacinthe, competition, Rogue Creamery placed Creek, Wis. (Mozzarella, Provolone, Quebec; Saint-Léonard, Quebec; Saint- of marketing, Rogue Creamery. first and second in the Blue-Veined String, Parmesan, Romano, Asiago, Raymond de Portneuf, Quebec; Trois- “The 80th Anniversary Ale recipe With a Rind or External Coating — Fontinella, Gorgonzola, Cheddar, Rivières, Quebec; Saint John, New was a joint project between the owners Made From Cow’s Milk class with its Edam, Colby, Colby Jack, Fontina, Brunswick; Dartmouth, Nova Scotia; of Rogue Creamery and the brewmas- Rogue River Blue and Caveman Blue, Monterey Jack, Pepper Jack, Muen- Mount Pearl, Nova Scotia; Sydney, Nova ter of Rogue Ales to create a unique respectively. In addition, the cream- ster, Swiss, Lorraine, fresh frozen Moz- Scotia (wide variety of cheeses includ- ale that became the inspiration for ery’s Smokey Blue placed second and zarella, snack sticks, WPC-80 instant ing Mozzarella & Cheddar, specialty the cheese,” he says. “The ale was its Echo Mountain Blue placed third in & non-instant, WPC-35, dry sweet cheeses such as Ricotta, Provolone, formulated to be an ideal complement their respective classes at the contest. whey, acid whey, deproteinized whey Parmesan, Feta & Havarti, fi ne cheeses to Rogue Creamery’s signature Blue At this spring’s World Champion- powder, lactose, supervised kosher, such as Brie & Camembert, other cheeses.” ship Cheese Contest, Rogue Creamery shredding, cutting & packaging) fi rm cheeses including Brick, Colby, The partnership between Rogue received third place in the Blue- Dairy Foods Division (USA) — Farmer, Muenster & Monterey Jack, Creamery and Rogue Ales has been Veined, Exterior Molding class for Gustine, Calif.; Sulphur Springs, as well as fresh curd and processed ongoing for more than 10 years as Rogue River Blue. Texas; White Bear Lake, Minn.; De- cheeses. Saputo also produces and the companies have collaborated on In addition to product recognition, catur, Ala; Murray, Ky.; Newington, markets fl uid milk, cream, yogurt, sour four different beer cheeses including Rogue Creamery co-owners Gremmels Conn.; Frederick, Md.; Fraser, N.Y. cream & cottage cheese. In addition, Chocolate Stout, Morimoto Soba Ale and Cary Bryant were presented the (ice cream mix, specialty beverages, Saputo sells cheese products under and Hopyard in addition to the an- Small Business Administration (SBA) half & half, whipping cream, dairy private labels and produces butter, niversary creation. Director’s Impact Award last spring creamer, aerosol whipped topping); powdered milk and evaporated milk, Rogue Creamery in March also by Oregon Gov. John Kitzhaber at the Tulare, Calif; Friendship, N.Y. (cottage ice cream mixes & a number of dairy held the 10th annual Oregon Cheese SBA Small Business Week Luncheon cheese, sour cream, buttermilk, dry ingredients derived from its cheese Festival, which kicked off with a Meet at the Portland Art Museum. Each curd, Farmers cheese) production, including whey powder, the Cheesemakers and Winemakers spring, the SBA recognizes small Dairy Products Division (Canada) lactose & whey protein.) — Abbotsford, British Columbia; Dairy Products Division (Argen- Dinner. Festival attendees sampled businesses across the country during Burnaby, British Columbia; Courtenay, tina) — (2) (wide variety of soft, cow, sheep and goat’s milk cheeses Small Business Week. The award rec- British Columbia; Calgary, Alberta; semi-soft, hard & grated cheeses, as from Oregon creameries, and activi- ognizes a commitment to community Edmonton, Alberta; Red Deer, Alberta; well as butter, cream, milk powder & ties for children including games and and sustainability. Saskatoon, Saskatchewan; Brandon, dairy ingredients) baby cow petting also were provided. In addition, Rogue Creamery last Manitoba; Georgetown, Ontario; Otta- Rogue Creamery early this year year ranked No. 10 on Oregon Busi- Turn to KEY PLAYERS, page 62 a made history when it registered as ness magazine’s “100 Best Green an “Oregon Benefit Company” with Companies,” the fourth consecutive Oregon Secretary of State Kate year the creamery has been ranked as Brown. The creamery registered Jan. one of Oregon’s best green companies. 2, the first day a new state law went “Sustainability is part of the cul- into effect that allows businesses to ture at Rogue Creamery,” Gremmels build social responsibility into their says. “It has been for 80 years. Rogue bylaws. Oregon has become the 20th Creamery is a small company striv- state to allow formation of “benefit” ing to be a big example of a socially, corporations, an alternative business environmentally and economically structure that allows companies to sustainable business. We are doing consider a wider range of goals as business simply and purely in a sup- part of their mission. portive community filled with Blue David Gremmels, co-owner and cheese lovers.” president, Rogue Creamery, notes that Oregon is “a great state in which to do business, and with the ‘B’ company classification, businesses like Rogue Creamery have an excellent opportunity to make an impact in the communities where they operate.” Saputo Inc. Gremmels notes that sustainability Saint-Léonard, Quebec is the culture at Rogue Creamery and that the company is committed to Key executives: Emanuele (Lino) organic practices and is working to- Saputo, chairman of the board; Lino ward having all suppliers organically- A. Saputo Jr., CEO & vice chairman certified. of the board; Dino Dello Sbarba, “Under B company registration, pres. & COO; Louis-Philippe Carrière, Rogue Creamery will build upon its exec. VP, finance & administration; work in our community to further Kai Bockmann, pres. & COO, Dairy awareness of Oregon dairy and Products Division (International); American farmstead and artisan Terry Brockman, pres. & COO, Dairy cheesemakers; sponsor and support Products Division (USA); Paul Corney, programs that increase opportuni- pres. & COO, Dairy Foods Division ties for public education to increase (USA); Lionel Ettedgui, pres. & COO, awareness of diversity, sustainability, Bakery Division; David Lord, pres. environment and artisan food; and & COO, Dairy Division (Australia); develop long-term conservation, re- Lorenzo Spinelli, pres. & COO, Dairy cycling, renewable green energy and Products Division (Canada); Gaétane sustainable and organic agriculture Wagner, exec. VP, human resources programs through its Nellie Green Dairy plants: Dairy Products Di- Pedal Power Program including the vision (USA) — South Gate, Calif.; bike commute initiative,” he says. Tulare, Calif. (3); Newman, Calif.; Big For more information please visit www.saputospecialty.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 62 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS pursue additional efficiencies and store displays and online. The promo- company won first and second in the decrease costs while strengthening tions also were featured on the brands’ Colby, Monterey Jack class. Continued from page 61 its market presence. In relation to websites and Facebook pages. In the American Cheese Society’s these rationalizations, the company The company also has introduced annual competition, the company tied Total company sales (for fiscal intends to add approximately C$35 new products this past year. for second in the Monterey Jack with year ended March 31, 2013): C$7.297 million in new fixed assets in other Last summer, Saputo announced Flavor Added — All Milks class and billion Saputo facilities and will avoid the new flavors and varieties in its Frigo received third place in the Colby — Website: www.saputo.com same amount in capital expenditures Cheese Heads line of snacking chees- Made From Cow’s Milk class. A look inside: Saputo Inc., a pub- that would have been necessary to es. The company introduced five adult- In the 2013 World Dairy Expo com- licly-traded company, has been mak- upgrade impacted facilities. The appealing flavors of Frigo Cheese petition, Saputo received a number of ing acquisitions. In February 2014, announced measures are part of the Heads snacking cheeses, including: awards including first and second in Saputo closed its offer to purchase company’s continual analysis of its Chipotle Cheddar, Colby Jack, Garlic & the Blue-Veined Cheese class, second the shares of Warrnambool Cheese overall activities. Last year, the com- Herb White Cheddar, Pepper Jack and in the Swiss Styles class and second and Butter Factory Company Holdings pany closed a cheese manufacturing Sharp Cheddar. The cheeses are sold in the Whey Protein Concentrate-34 Ltd. (Warrnambool), and successfully facility in Warwick, Quebec, and early in 10-packs of individually-wrapped percent class. acquired 87.92 percent of outstanding this year completed the closure of a 0.83-ounce sticks. In addition, Frigo In the World Championship Cheese shares. Started more than 125 years plant in Winkler, Manitoba. Cheese Heads now comes in a cheese Contest this spring, Saputo placed ago, Warrnambool is now Australia’s Saputo products are sold in more and beef stick combo. third in the Smoked Provolone class. fourth largest dairy processor with than 40 countries under brand names Meanwhile, Stella Cheese has be- Mango Fire Cheddar made for Saputo milk intake representing approxi- such as Saputo, Alexis de Portneuf, gun marketing Blue and Gorgonzola placed third in the Pepper Flavored mately 10 percent of Australia’s an- Armstrong, Baxter, Dairyland, Drag- cheese crumble cups. “American” Style Cheeses (Cheddar nual production. The company, which one, DuVillage 1860, Friendship, Frigo Saputo earned the ingredients/ & Colby) class. employs 420 people, draws milk from Cheese Heads, Great Midwest, King’s flavorings/seasonings/additives in- some of the most productive dairy re- Choice, Kingsey, La Paulina, Milk2Go, novation award for its Treasure Cave gions in Australia to produce cheese, Neilson, Nutrilait, Ricrem, Salemville, Crumbled Blue Cheese flavors in the butter and butter blends, milk, cream Sungold, Stella and Treasure Cave. International Dairy Foods Associa- and dairy ingredients. The company is continually run- tion’s (IDFA) second annual Innova- This spring, Saputo acquired the ning promotions for its products. tions Awards. Saputo was recognized fluid milk activities of Scotsburn Co- U.S. examples of these include for its use of the newest menu trends Sargento Foods Inc. Operative Services Ltd. Scotsburn is the “Improve Your Castle” contest with four new bold flavors of crumbled Plymouth, Wis. a Nova Scotia cooperative that will promoted by King’s Choice, Saputo’s Blue cheese: Buffalo Wing, Southeast continue its other activities such brand of imported Danish and Dutch Smoked, Chipotle Pepper and South- Key executives: Louie Gentine, CEO; as its frozen ice cream and frozen specialty cheeses. One grand prize west Chipotle & Black Bean. George Hoff, exec. VP & CFO; Mike novelties business. The Scotsburn winner received a $3,000 gift card Saputo late last year introduced a McEvoy, exec. VP, operations; Michael fluid milk business operates two fluid to The Home Depot in the home variety of new French specialty cheeses Pellegrino, chief customer ofﬁ cer & milk processing facilities located in improvement-themed contest. under the Joan of Arc brand in newly pres., consumer products division; Kristi Sydney, Nova Scotia, and Mount Pearl, Late last summer, home chefs were redesigned packaging. The Joan of Arc Jankowski, sr. VP, innovation; Karri invited to submit their favorite grilled brand, which was celebrating its 95th Newfoundland, in Atlantic Canada. Its Neils, sr. VP, human resources operations consist of manufacturing, cheese recipes made using Great anniversary, is the oldest trademarked Cheese plants: Plymouth, Wis. selling, marketing, distributing and Midwest cheeses for their chance to French Brie in the United States. Five (shredded, sliced & snack natural merchandising of products such as win one of eight prizes including a new Joan of Arc products offer consum- cheeses); Kiel, Wis. (shredded, sliced fluid milk, cream, sour cream, ice weekend trip to the “Great Midwest” ers a variety of double and triple creme & snack natural cheeses; battered cream mix and cottage cheese, mainly city of their choice including airfare, Bries, including two flavor-infused & breaded cheese appetizers; non- under the Scotsburn brand. hotel accommodations and spending double creme Bries. Saputo says the refrigerated cheese & cracker snacks); Saputo announced in March that it money. new products complement an already Hilbert, Wis. (natural cheese chunks & is closing four of its facilities — two At the end of 2013, three con- broad line, which includes plain and cheese sauces) in Canada (one plant in Wetaskiwin, sumer promotions were announced flavored Chevres, Roquefort and oth- Estimated 2013 sales: $1.2 billion Alberta, and one in Glenwood, Al- in tandem with the ball drop in Times ers. Saputo received a 2014 American Percentage of sales from cheese: 100% berta) as well as two in the United Square, New York, on New Year’s Eve. Package Design Award from Graphic States (one in New London, Wis., “It’s Hip to Dip” was the title of Sa- Design USA magazine for the redesign Website: www.sargento.com and one in Hancock, Md.). These puto’s fondue promotion for its Joan of its Joan of Arc brand. A look inside: Sargento Foods, which plants’ production will be integrated of Arc brand of French Brie. Saputo’s Saputo’s Tulare, Calif., plant re- marked its 60th anniversary in October into other Saputo facilities. The first promotion for the King’s Choice brand ceived a 2013 IDFA Plant Safety Award 2013, entered into its third generation facility closure was scheduled for was dubbed “Entertainment Fit for in the “Zero Lost Workdays” category. of leadership this year as Louie Gentine May 2014, with the last scheduled a King,” and the Lorraine brand of The company’s Monroe, Wis., plant assumed the role of CEO from father for December 2015. In recent years, sandwich cheeses gave consumers also received an IDFA Plant Safety Lou Gentine. Saputo has maintained efforts to dollar-off coupons, available via in- Award. Under the leadership of Lou Gentine, In the 2013 Los Angeles Inter- who had served as CEO since 1981 and national Dairy Competition, held in chairman since 1996, the company’s conjunction with the Los Angeles sales increased from $80 million to $1.2 County Fair, Saputo received six gold billion, employment increased from medals for its cottage cheese and a 300 to more than 1,600, and Sargento gold medal for its kefir cheese. It became an established leader in the re- also received three gold medals in tail, foodservice and ingredient cheese the Grade A Latin American/Hispanic industries. He will retain his position as Style Sour Cream (Creama) class, chairman of the board. two gold medals in the Grade A Light In recognition of the elder Gentine’s Sour Cream/Sour Half and Half class, contributions and career, he received a gold medal in the Grade A Nonfat the Lifetime Achievement Award ear- Sour Cream class, a gold medal in the lier this year from the Plymouth, Wis., Grade A Sour Cream class and a gold Chamber of Commerce. Sargento also medal in the Other Sour Cream class. received the Deloitte Wisconsin 75 At the 2013 California State Fair, Generations Award last fall to honor Saputo won best in the Cottage Cheese its successful transition between gen- Category (Cow) division. erations. For more information please visit www.devilletechnologies.com At the Wisconsin State Fair, the Turn to KEY PLAYERS, page 63 a

KEY PLAYERS of Cheddar and Parmesan, and New The projects will enable the fourth- Sartori also released a limited Zealander, which combines the creamy generation family-owned company to quantity of Cannella BellaVitano Continued from page 62 flavor of Gouda with Sharp Cheddar, update its Wisconsin facilities. Sartori and Cognac BellaVitano for the 2013 are brand new trademark cheeses for Co. plans to update equipment, im- holiday season. Each cheese wheel “When companies think it through Sargento. prove team member ergonomics and was hand signed and numbered by and have a plan, and can make a good “Our entire premise here is that enhance safety and sustainability ini- a Sartori Master Cheesemaker. The transition without any missteps on these are eight exceptional cheeses tiatives while expanding capacity and company also offered a small release products or service, it’s considered perfectly paired with every day, not capabilities to enable ongoing growth. of its Limited Edition Extra-Aged Goat very, very positive,” says Barbara just for special occasions. You can come Sartori Co. is breaking ground cheese over the holidays. Gannon, vice president, corporate home from work and have one with a on the expansion this year, which In addition, Sartori Co. again in communications and government rela- glass of wine, or share them with family coincides with the company’s 75th October released its Limited Edition tions, Sargento Foods. “Because we are and friends,” Gannon says, adding that anniversary. The company held an of- Peppermint BellaVitano cheese in sup- family-owned, and intend to remain they are very affordable — with retail ficial groundbreaking ceremony May port of breast cancer awareness month. family-owned, it is very important prices under $3. 7 in Antigo. Sartori donated a portion of proceeds that we had success with Lou as CEO, To help improve customer support Jeff Schwager, president, Sartori from the cheese to the National Breast and now Louie as CEO. A lot of the in its foodservice business, Sargento Co., notes the expansion will have an Cancer Foundation. principles we have are still at work, this past year added a new recipe economic benefit well beyond Sartori “We felt our pink hued cheese was like how we treat our employees and development lab in its Elkhart Lake as it will mean more business for local a great tribute to that cause,” says focus on innovations.” Technical Center, which allows its farm families, milk haulers, construc- Chad Vincent, chief marketing officer, Sargento also was named among culinary team to replicate recipes on tion and engineering firms, as well as Sartori Co. “It’s the second year Sartori the Top Workplaces in Southeastern the same type of equipment that the dozens of suppliers. has joined with the National Breast Wisconsin by the Milwaukee Journal company’s foodservice customers use “We are in a fortunate position,” Cancer Foundation, and they have been Sentinel, Large Business of the Year by in restaurants. Schwager says. “We have highly-skilled wonderful partners. It’s so rewarding the Plymouth Chamber of Commerce, “It’s really useful to the customer,” team members and award-winning to see our retailers and consumers Manufacturer of the Year from the She- Gannon says. “Not only are they com- cheese that have led to growth over support the initiative.” boygan County Chamber of Commerce, ing up with great ideas, but they’re the past few years, and we’re looking As part of celebrating its 75th an- and received the National Workplace testing them so they know they work forward to continuing our growth for niversary this year, Sartori Co. will Success Award from ACT. on specific equipment.” years to come.” support and volunteer throughout the Sargento recently received a Break- Sargento also is expanding its distri- Sartori Co. continued its tradition communities in Plymouth and Antigo, through Innovation award from Nielsen bution center in Plymouth, Wis., which of special limited edition cheese re- and across the country, Vincent notes. for its Ultra Thin sliced cheese line, now has an automated case packing leases over the past year. As part of the Multiple contributions and volunteer- which launched in 2012 and has had system and automated retrieval and company’s 75th anniversary, it released ing at local food shelters throughout much success in its first two years on storage system. As the company con- a special Family Heirloom 36-month Wisconsin will be supported by Sar- the market. The line also received a tinues to grow and increase its volume, aged Parmesan. The cheese debuted tori and its team members, as well Best New Product Award in the cheese it will be able to service more pounds at January’s Winter Fancy Food Show as continued partnerships with the category from Better Homes and Gar- of product and more customers out of in San Francisco and was available on Wisconsin Make-A-Wish Foundation dens in 2013. This past year, Sargento the Plymouth distribution center. a limited basis only. and MACC Fund. introduced new varieties to its Ultra Gannon says continued growth, “Our Family Heirloom 36-month Vincent notes that engaging with Thin line, including Pepper Jack, Sharp both top line and bottom line, is Sar- aged Parmesan cheese is a treat we’ve and educating consumers on the Cheddar, Baby Swiss, Cheddar-Jack gento’s goal for the coming year. been able to pass down through the cheese category was a key focus for and Longhorn Colby. “We are continuing to grow, and generations, and now we’re happy to Sartori Co. in 2013. “People really like the portion that’s good for all of the Sargento be able to share it with others,” says Over the past year the company control option that Ultra Thin gives family of employees as well as the Jim Sartori, owner and CEO, Sartori Co. released a series of new brand vid- them,” Gannon says. “The fact that it community,” she says. Sartori in July plans to release a eos, including a Master Cheesemaker also controls calories is attractive to Family Heirloom 18-month aged Bel- video, which offered a look into the people. There are 40-45 calories per laVitano cheese as well. Turn to KEY PLAYERS, page 64 a slice, and they’re getting real, natural Third Generation Wisconsin cheese. It’s the entire trend of eating Licensed Cheese Maker and Wisconsin fresher, more natural, and the idea Licensed Cheese that you can control calories without Grader necessarily having to buy reduced-fat and reduced-calorie foods.” Also this past year, Sargento introduced new Sharp Cheddar Jack Snack Sticks and Sliced Cheese varieties to its Natural Blends line, and launched Natural Extra Sharp Cheddar Snack Sartori Co. (VW Sticks and Reduced Fat Natural Mild Plymouth, Wis. We’re Proud to Offer White and Colored Cheddar Cheddar Snack Sticks. Ranging from Mild to Extra Sharp in Flavor “The Natural Blends line continues ■ Wisconsin Premium 640’s Key executives: Jim Sartori, owner & 4 Generations to do well because consumers are look- CEO; Jeff Schwager, pres.; Chad Vincent, ■ Wisconsin Premium 40 lb. Blocks ■ in the Cheese ing for new flavor varieties, and the chief marketing ofﬁ cer Wisconsin Premium 500 lb. Barrels Business ■ fact that we can combine two different Cheese plants: Lafayette, Colo. (dips, Wisconsin Premium Organic Sharp Cheddar, Monterey Jack, Colby, Pepper Jack & Much More cheeses in one slice or snack stick is spreads, hummus, pesto, salsa); Antigo, attractive to people,” Gannon says. Wis. (specialty & artisan style); Plym- 6HWDVLGH3URJUDPV&KHHVH*UDGLQJ6HUYLFHV A new Tastings line from Sargento outh, Wis. (3) (hard Italian style, Signa- 6SRW3XUFKDVHV$YDLODEOH hit dairy cases in March and April ture Blends, converting & distribution) NOVAK'S CHEESE OF WISCONSIN, INC. this year. The line includes 3.25- to Percentage of sales from cheese: Tel: 920.338.1571 Fax: 920.338.1714 3.95-ounce chunks of specialty cheeses more than 95% Bill Novak II & Ben Novak in eight varieties, including Aged Wis- Website: www.sartoricheese.com consin Cheddar, Aged Vermont White A look inside: Sartori Co. wrapped up %LOO¶V&HOOELOOQRYDN#QRYDNVFKHHVHFRP Cheddar, Bruschetta Jack, Fiesta Pep- 2013 with an announcement that the %HQ¶V&HOOEHQQRYDN#QRYDNVFKHHVHFRP per Jack, Medium Asiago, Creamy Ha- company will embark on $14 million in www.novakscheese.com varti, Parmentino and New Zealander. expansion and renovation projects at Parmentino, which combines flavors its plants in Antigo and Plymouth, Wis. For more information please visit www.novakscheese.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 64 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

Super Gold medals and fi nished in “Our Global Technology Center will KEY PLAYERS the top 15 cheeses in the world. The play an integral role in Schreiber’s mis- Continued from page 63 company also won a gold medal for its sion to be the world’s leading customer- BellaVitano Gold. brand dairy company,” says Mike Haddad, rigorous program requiring 13 years At the 2013 World Dairy Expo Cham- Schreiber Foods Inc. president and CEO, Schreiber Foods. “It before becoming a Wisconsin Master pionship Dairy Product Contest last fall, Green Bay, Wis. will be a state-of-the-art facility that will Cheesemaker. The company currently Sartori’s Reserve BellaVitano Gold was enhance our ability to deliver value for has four Master Cheesemakers on staff. named Grand Champion cheese. The Key executives: Mike Haddad, pres. our customers by creating innovative Sartori’s 2013 U.S. Championship company also won fi rst place in the & CEO; Larry Ferguson, chairman of new products and winning business Cheese Contest video offered an in- Open Class Cheese at the contest for the board; Rob Byrne, dir., industry & solutions.” side look at the national competition its Limited Edition Pastorale Blend and regulatory affairs The project will consolidate several of cheese that took place last year in third in the Open Class Hard Cheese for Dairy plants: Tempe, Ariz.; Fullerton, of Schreiber’s offi ces in the area. Green Bay, Wis., and the company’s its Reserve Chai BellaVitano. Calif.; Gainesville, Ga.; Carthage, Mo. (2); “It will provide us with the effi cien- Extra-Aged Goat Cheese video shared This past summer, Sartori received Clinton, Mo. (2); Monett, Mo.; Mt. Vernon, cies of all our home offi ces being under the people and story behind this limited awards at the American Cheese Society Mo.; Shippensburg, Pa.; Stephenville, one roof,” says Rob Byrne, director of edition cheese. competition with a second place fi nish Texas; Logan, Utah; Smithfi eld, Utah; industry and regulatory affairs, Sch- The company also was featured in in the Goat’s Milk Cheese Aged Over Green Bay, Wis.; Richland Center, Wis. reiber Foods. Men’s Health Magazine’s “125 Best 60 Days class for its Limited Edition (2); West Bend, Wis.; Austria; Brazil; The new building is being constructed Foods” for 2013, Vincent notes. Its Extra-Aged Goat cheese, and third Bulgaria; Czech Republic; Germany (2); with sustainability in mind, using foun- SarVecchio Parmesan received “Best place fi nishes in the Open Category — India; Mexico; Portugal; Uruguay dation footings already in place, LEED All-Purpose Cheese” while its Espresso Cheeses with Flavor Added — All Milks Estimated annual sales: $4.5 billion certifi cation and the addition of green BellaVitano received “Best Snacking class and the Open Category Marinated Website: www.schreiberfoods.com space to further show Schreiber’s com- Cheese.” in Liquids and Ingredients — Made A look inside: Schreiber Foods Inc., mitment to corporate responsibility. Sartori Co. continued to garner From Cow’s Milk class for its Reserve the world’s largest employee-owned Schreiber Foods this spring con- broad industry recognition over the Espresso BellaVitano and Limited Edi- dairy company and a leading supplier fi rmed it is expanding the processing past year. tion Canella BellaVitano, respectively. of natural and process cheeses to the capacity at one of its dairy plants in At this spring’s World Championship At the 2013 Wisconsin State Fair grocery and foodservice industries, made Carthage, Mo., with completion expected Cheese Contest, Sartori Co. earned Cheese & Butter Contest, Sartori chee- a number of acquisitions and improve- in late spring to early summer 2015. The best of class in the Asiago class for its semaker Joel Pagel was named Grand ments this past year. company says it will install multiple lines Sartori Reserve Extra-Aged Asiago. The Master Cheesemaker for his Classic In early February, Schreiber Foods to enable it to leverage technology and company also earned a best of class Asiago. Sartori Master Cheesemaker offi cially took full ownership of three be more competitive in the marketplace. and second place in the Open Class Mike Matucheski also placed fi rst in yogurt plants in Bulgaria, the Czech Also this spring, Montreal-based Shredded Cheese, Flavored or Unfl a- the Flavored Hard Cheese class at the Republic and Portugal from a major printer Transcontinental Inc. agreed vored for its Sartori Reserve SarVecchio contest with his Espresso BellaVitano. international dairy company. The plant to acquire Schreiber’s Capri Packaging Parmesan and Sartori Reserve Merlot In the year ahead, Sartori Co. will in Portugal produces drinkable yogurt, division. As part of the agreement, Sch- BellaVitano, respectively. continue to educate consumers on the plant in Bulgaria manufactures a reiber Foods signed a 10-year agreement Sartori won a gold medal for its Sar- artisan cheese as well as grow brand unique tart yogurt and the Czech Re- to secure Capri Packaging as a strategic tori Reserve SarVecchio in the “Cheese awareness for not only its own brands but public plant makes bottles and cups of supplier of printed fl exible packaging. with Health Benefi t” class at the 2013 the entire artisan cheese category. The yogurt. The three plants employ a total Bob Bush, chairman emeritus of Global Cheese Awards held last Sep- company will provide recipes, pairings of about 350 people. Schreiber Foods, this year was named tember in Frome, England. ideas, tips, industry news and samplings Stateside, Schreiber Foods’ new the recipient of the 2014 National Cheese At the 2013 World Cheese Awards with in-store sampling and promotions Global Technology Center and Home Institute’s Laureate Award. This award held in December in Birmingham, on its website and Facebook page. Offi ce in downtown Green Bay, Wis., recognizes individuals who have made England, Sartori’s Pastorale Blend “Our mission at Sartori is to make the near completion with occupancy slated signifi cant contributions to the develop- and Cinnamon BellaVitano each won best cheese in the world,” Vincent says. for fall 2014. ment and growth of the cheese industry. Bush was recognized in January at the International Dairy Foods Association Dairy Forum in Palm Desert, Calif. Schreiber Pineapple Greek Yogurt produced at the Richland Center West plant in Wisconsin was named the best Greek yogurt in the 2013 World Dairy Expo Championship Dairy Product Contest. Swiss cheese produced at Schreiber’s Smithfi eld, Utah, plant also was named best Swiss cheese at the 2013 Idaho Milk Processors Association contest.

Scott’s of Wisconsin Sun Prairie, Wis.

Key executives: Steve Knaus, owner; Tammy Knaus, owner Cheese plant: Sun Prairie, Wis. (cold pack cheese food, pasteurized process cheese spread, cheese dips, cheese For more information please visit www.foodtools.com Turn to KEY PLAYERS, page 65 a

KEY PLAYERS Limburger from Chalet Cheese Coop- also is doing well. The company is in erative. The shelf-stable processed the process of introducing a new Fudge Continued from page 64 item, available at Woodman’s and Cheese Spread. other retailers, has had a lot of positive Moving forward, Scott’s of Wiscon- snack cups, fudge cheese, cheese balls, feedback, the company says, despite sin will continue to develop new flavors cheese logs) Limburger’s reputation as being a and products for customers, including Website: www.scottsofwisconsin.com strong-tasting, strong-smelling cheese. an all-natural cheese spread line. The A look inside: Scott’s of Wisconsin, The company also has launched product is being positioned to give maker of cold pack cheese food, pas- cheese snack containers designed to consumers healthier options. teurized process cheese and cheese respond to consumer needs for small, As the company moves into new Swiss Valley Farms spreads, this year is introducing new convenient 2-ounce and 3-ounce sizes markets, it also is turning its focus Cooperative cheese balls and logs. that can be used in lunch boxes, pic- toward showcasing food safety. Food Davenport, Iowa The introduction is the company’s nics and desk drawers. The company’s safety always has been important, latest offering to meet the needs of “Cheese N Go!” includes 8 mini cups including certifications with the state Key executives: Donald Boelens, retail and foodservice customers who of cheese spread that can be grabbed of Wisconsin and the U.S. Army (a CEO; Brad Junker, CFO; Thomas are seeking fun, flavorful cheese op- for a snack on the go or packed in requirement for gift packages). The Stontz,VP,administration; Jeff Jirik, tions either under the Scott’s brand lunches. company’s next goal is to become Safe VP & general mgr., natural cheese; or private label. Scott’s of Wisconsin’s Fudge Cheese Quality Foods-certified. Turn to KEY PLAYERS, page 66 a It won’t be the first time the business offers balls and logs, but it will be the first time under current ownership. The company, which was previously known as the Wisconsin We craft cheese and Cheeseman, was purchased in 2011 by the Knaus family, who also owns dairy products with that Weyauwega Cheese. “Our initial focus was to get the cups “more to love” quality out the door and get customers back,” says Nichole (Knaus) Jesberger, who built into every bite. handles marketing for the company. • Farm-to-Fridge Ideology is Who We Are “Balls and logs were a big part during • Amazing Wisconsin Cheeses From the Cheeseman years and they can Our Family to Yours be again.” • Specializing in Cheese Spreads, Dips & Snacks The balls and logs are available in • Serving Retail, Distributors, Food Service Port Wine, Sharp Cheddar and Swiss & Fundraising Efforts Almond flavors. Initially the company • Over 100 Years of Cheese Making Experience is offering 6-, 8- and 10-ounce logs and • “Quality at a Premium” with Dedicated QA/QC 10-ounce balls, but it can be flexible Technicians & Product Development Programs to meet the needs of customers. As a mid-size company, Scott’s of Wisconsin NO BUSINESS IS TOO BIG OR TOO executives say the company is just the SMALL … let us work with you to get exactly right size to meet the needs of a wide the right products you need for your company range of customers. or organization. The balls and logs will be showcased at the International-Dairy-Deli Quality is infused into every product offering Bakery Show in June along with the a variety of ﬂavors and sizes: company’s expanded line of cheese • Cheese Spreads dips. The line includes Sharp Cheddar, • Cold Pack Cheese Food Bacon, Jalapeno, Habanero, Chipotle • Pasteurized Process Cheese and Nacho flavors. • Cheese Dip Snack Cup This past year, Scott’s won first • Beer Cheese in its class with its Sharp Cheddar • Fudge Cheese Pasteurized Processed Cheese Dip at NEW! • Cheese Balls & Logs the World Dairy Expo Championship Dairy Product Contest. Not only was it the first time Scott’s had entered the Award Winning Cheese World Dairy Expo contest, it was the first time it had entered a processed 1st Place cheese product in a competition. Pre- 2013 World Dairy Expo Cheese Competition viously, contest entries had focused (Sharp Cheddar Cheese Dip) on cold pack products. This past year, 1st Place awards in that area included a first 2013 Wisconsin State Fair place award at the Wisconsin State Blue Ribbon Cheese Contest Fair for its Creamy Sharp Cheddar (Creamy Sharp Cheddar Cold Pack) Cold Pack. 3rd Place 2013 Wisconsin State Fair Scott’s of Wisconsin continues to Blue ribbon Cheese Contest develop its cheese spread line for (Creamy Bacon Cheddar Cold Pack) every occasion and palate. Sizes available range from a 2-ounce snack size and up, with flavors including Onion Scott’s of Wisconsin Chive, Spanish Olive, Sharp Cheddar, 1500 Clarmar Drive • Sun Prairie, WI 53590 Zinfandel Havarti and Brie. 608.837.8020 • [email protected] Possibly one of the most stand-out www.scottsofwisconsin.com products, flavor-wise, is the company’s Limburger Cheese Spread made with For more information please visit www.scottsofwisconsin.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 66 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS A look inside: Swiss Valley Farms in the last year. Cooperative is in the midst of an ex- Swiss Valley Farm’s Swiss achieved Continued from page 65 pansion project at its cheese plant in a blue ribbon at the Illinois State Fair Rochester, Minn. The Rochester site, and a fi rst place at the 2013 National Jeff Saforek, VP & general mgr., dairy which previously served as a ware- Milk Producers Federation (NMPF) Tillamook County ingredients & export; Chris Hoeger, house and distribution center, is being Championship Cheese Contest. Creamery Association VP & general mgr., milk procurement expanded to include production lines The company’s Blue cheese earned Tillamook, Ore. & member relations for the company’s club and pasteurized a third place at the American Cheese Cheese plants: Luana, Iowa (Swiss, process cheeses. Society’s competition and fi rst place Key executives: Patrick Criteser, Gouda, cream cheese, Neufchatel, Production of the club and pasteur- ribbons at the Illinois and Minnesota pres. & CEO; Jay Allison, VP, sales & whey powder); Mindoro, Wis. (Blue, ized process cheeses had previously State Fairs. marketing; Mark Wustenberg, VP, qual- Gorgonzola); Rochester Cheese, a been handled by Rochester Cheese’s A blue ribbon at the Illinois State ity & operations; Linda Pearce, CFO; wholly-owned subsidiary, Spring Val- Spring Valley, Minn., location. When Fair and a fi rst place fi nish at the Tara Parry, VP, human resources; Joe ley, Minn. (cold ground blend cheese, the production transition is complete, World Dairy Expo were awarded to Rocha, chairman of the board pasteurized process cheese); Caves of the Spring Valley plant will remain ac- Swiss Valley Farms’ cream cheese. Its Cheese plant: Tillamook County Faribault, a wholly-owned subsidiary, tive as a warehousing and contingency Neufchatel also received a blue ribbon Creamery Association, Tillamook, Ore. Faribault, Minn. (Blue, Gorgonzola, production site. at the Illinois State Fair. (Cheddar varieties including medium, aging of Cheddar & Gouda); White Hill The Swiss Valley Farms location in Swiss Valley Farms was awarded sharp, Special Reserve Extra Sharp, Cheese Co. LLC, JV with Emmi Roth Luana, Iowa, also is expanding with a the Chairman’s Plaque for Jeff’s Select Vintage White Medium, Vintage White USA, Shullsburg, Wis. (no-salt Swiss, new research and development center. Gouda at the NMPF cheese contest. Extra Sharp, smoked, reduced-fat, Baby Swiss, other varieties) Last May Swiss Valley Farms intro- Jeff’s Select Gouda also was grand kosher; ice cream; whey); Columbia Estimated annual cheese produced Grass-Fed Baby Swiss — a new champion at the 2014 North Central River Processing Inc., Boardman, Ore. duced: 75.5 million lbs. variety of Baby Swiss made exclusively Cheese Industry Association’s contest. (medium Cheddar, sharp Cheddar, Estimated 2013 sales: $430 million with milk from grass-fed cows. It fea- In addition, its Jeff’s Select Gouda Monterey Jack, Colby, Colby Jack, Pep- Projected 2014 sales: $353 million tures a fl avor profi le, that while mild, received fi rst place at the Upper Mid- per Jack, concentrated whey, WPC-34, Percentage of sales from cheese: 36.5% is creamy and buttery, and slightly west Dairy Industry Association fall WPC-80, lactose powder, whey cream) Market segments for cheese: 5% richer than traditional Baby Swiss. contest and also won a blue ribbon Estimated annual cheese produced: retail; 15% foodservice; 80% ingredients Grass-Fed Baby Swiss is available in at the Illinois State Fair. Jeff’s Select 194.1 million lbs. Websites: www.swissvalley.com, www. 5-pound random-weight wheels. Gouda cheese was the recipient of a Estimated annual cheese marketed: cavesoffaribault.com, www.cheesecave. The company’s cheeses made 2013 sofi Gold award for an outstanding 190.83 million lbs. net, www.rochestercheese.com. strong showings at many competitions cheese or dairy product. Turn to KEY PLAYERS, page 67 a

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KEY PLAYERS redesign streamlines the brand’s Cheese Society contest, Tillamook’s Cheese plant: Green Bay, Wis. messaging with more product informa- 3-year-old Vintage White extra sharp Continued from page 66 (shelf-stable process cheese, aero- tion, company insight and new color Cheddar and light fat-free yogurt sol cheese, process cheese sauces, scheme. Additional features include receive first-place awards; its Colby, process cheese dips, process cheese Estimated 2013 sales: $626.7 million detailed flavor descriptions, more natural sour cream and salted sweet spreads, portion control to bulk, Projected 2014 sales: $677.6 million farmer-owned identification, recipe cream butter received second-place natural cheese bulk, slices, shreds, Percentage of sales from cheese: 80% suggestions, fun messaging, call-outs awards; and its medium Cheddar cuts, cubes, cold pack, aerosol icing, Market segments for cheese: 77% to visit Tillamook online and a larger earned a third-place award. energy beverages) retail; 5% foodservice; 18% ingredients company logo. The rollout started last Tillamook also won first-place Estimated annual cheese produced: Percentage of products exported: fall with Tillamook’s 12-ounce stacked honors at the National Milk Pro- 200 million lbs. less than 2% sliced cheeses, 8-ounce shingle sliced ducers Federation Championship Percentage of sales from cheese: 95% Website: www.tillamook.com cheeses and a variety of sizes of Cheese Contest last fall for its young Market segments for cheese: 5% A look inside: Tillamook Coun- stand-up shreds, with the remaining medium Cheddar (which also was retail; 50% foodservice; 45% ingredients ty Creamery Association recently products sporting new packaging by named “Best Cheddar”), its Garlic Percentage of products exported: 2% completed construction on a new early 2014. Dill flavored Cheddar cheese curds, Website: www.winonafoods.com 65,000-square-foot whey and lactose “It is important for us to stay fresh its extra sharp Cheddar and its sharp A look inside: Winona Foods Inc. processing facility at its cheesemak- and exciting for our consumers and Cheddar. has focused this past year on providing plant in Boardman, Ore. The co- customers as we continue to grow,” At the 2014 World Championship ing new products in useful formats for operative was successfully processing says John Russell, Tillamook senior Cheese Contest this spring, Tillamook its customers. The company, which WPC-80 through the new addition by director of marketing. “We feel that won best of class and third place focuses on cheese but also offers the end of 2013 and lactose powder this new design works harder in pre- awards for its marbled curd Colby salsas, dips and other products, has by April. Both products will be dried senting a premium image of our high Monterey Jack and second place for its introduced more flavored cheese and sold in domestic and export food- quality products while remaining stirred curd Red and Green Jalapeno varieties and portion-controlled ingredient markets. relatable to all of our fans.” Pepper Jack. options. “While our primary business re- In addition to the new packaging, “We are very proud of these recent “Our focus has been to bring out mains our branded Tillamook Cheese the cooperative introduced new yogurt awards, as it is a reﬂ ection that our those items that are more flavorful. and other Tillamook dairy products, and ice cream products this past year. brand consistently makes great-tast- What the demand is for the consumer this new facility helps us maximize the A new Tillamook Dessert Yogurt line ing, award-winning dairy products,” palate is changing, so we’ve got to value we derive from every pound of was released in August 2013, featur- says Jay Allison, Tillamook vice presi- move with that,” says Terry Stein- milk we purchase,” says Tori Harms, ing fruits and honey sourced from the dent of sales and marketing. mann, president, Winona Foods Inc. Tillamook corporate communication Pacific Northwest. Flavors include Winona Foods recently launched manager. Honey Cinnamon Crème Brûlée, Mari- new specialty cheese programs that Also, while still in early stages, the onberry Cobbler and Peach Raspberry include products such as Chevres, cooperative also is looking forward to á la Mode. Bries, Goudas, Fontinas and Mexican- some upgrades at its Tillamook, Ore., In December, Tillamook an- and Hispanic-style cheeses. Winona site, which is a major attraction for nounced a new strained Farmstyle Foods’ roped and waxed aged Provo- tourists in Oregon. Greek Yogurt in seven flavors in lone, one of the specialty products it “We are currently in the prelimi- 5.3-ounce cups and two varieties in launched this year, took third in its nary design phase for an exciting re- 32-ounce containers. And in January, category at the World Championship model of the Tillamook Cheese Factory it launched Tillamook Tillabars in Winona Foods Inc. Cheese Contest this spring. and tour experience, with potential the super premium ice cream novelty Green Bay, Wis. Additionally, the company has to be unveiled for the 2015 summer category in four flavors. launched several new flavored season,” says Susan Palmer, Tillamook Tillamook cheeses and other dairy Key executives: Terry Steinmann, varieties of pressed curd cheeses, director of retail. products won a number of awards pres.; David Meyer, VP; Carl Buch- from Ranch and Chipotle to more In February, to commemorate and this past year. At the 2013 American inger, CFO Turn to KEY PLAYERS, page 68 a celebrate its 105th anniversary as a farmer-owned cooperative, Tillamook launched a redesigned website to reflect its continued growth as a dairy brand, innovation in new product development, packaging redesign and commitment to the greater “Tillamook family” by providing the best possible experience for consumers. The site features customized content relevant to the user based on their geographic location, time of day, day of week and other factors, creating a unique experience for each visitor. It also includes Tillamook’s first ever foodservice section, which allows restaurant partners to easily connect with their local distributor to quickly access Tillamook products. To celebrate blogger and chef partners as well as consumers, families and fans, the site includes a new community section featuring recipes and highlighting consumer comments. It also is built to automatically adjust to any mobile devices, tablets or desktop experiences. This past year, Tillamook launched a packaging design overhaul for its entire dairy products line. The For more information please visit www.winonafoods.com

Reprinted with permission from the May 30, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 68 CHEESE MARKET NEWS® — May 30, 2014 2014 KEY PLAYERS Our Exclusive Annual Profile of Who’s Who in the Cheese Business

KEY PLAYERS looking at expanding its Green Bay Cheddar shreds, Cheddar curds) Nearly 85 percent of Yancey’s warehousing capacity over the next Estimated annual cheese pro- Fancy’s sales are branded and 15 Continued from page 67 year or two as well. duced: 10.9 million lbs. percent are private label, and Stahl “We will continue to expand our dis- Estimated annual cheese mar- says the company wants to increase aged varieties. In total, the company tribution and continue to increase our keted: 9.3 million lbs. its branded presence. has launched about 45 new items this depth of sales and support services for Estimated 2013 sales: 36.2 million Yancey’s Fancy offers a formidable past year and is constantly innovating our customers,” says David Meyer, vice Projected 2014 sales: 38.5 million sampling program and participates in to provide new products based on its president, Winona Foods Inc. “The Percentage of sales from cheese: 100% marketing events across the nation. It customers’ demands and the latest industry across the board continues Market segments for cheese: 97% sponsors the Mazda Raceway at Laguna trends in foodservice and retail. to look to us to provide creativity and retail; 2% foodservice; 1% ingredients Seca, Salinas, Calif. It also has sponsor- “In our business, some of the res- innovation in the products we bring Website: www.yanceysfancy.com ship deals with Watkins Glen Raceway taurant end users and chefs are de- forward to the trade segment — chefs, A look inside:: Yancey’s Fancy Inc. in New York, Phoenix International manding more flavorful, high-quality entree producers and others — so has doubled in size since CEO Wayne Raceway in Arizona and the American items,” Steinmann says. they can bring it forward to their Henry took over in 2007, and it contin- Le Mans Series. The company also an- In addition to the demand for consumers.” ues to grow with new products, plant nounced a partnership with the NHL’s more flavorful and specialty cheeses, expansion plans and new marketing Phoenix Coyotes in 2013. demand for portion-control packaging initiatives. “We feel doing these events are the continues as food kits that contain Yancey’s Fancy will expand its best for sampling,” Stahl says. “The sauces, dips and other cheese ingre- cheese plant from 30,000 square feet easiest way to sell our products is by dients remain popular in the industry. to about 142,000 square feet by the taste because they sell themselves.” Therefore, Winona Foods also has end of 2014. The project is expected Yancey’s Fancy also is the present- been focusing more on portion- to cost between $8-$10 million. It will ing sponsor of the Finger Lakes (New controlled cups and pouches. increase the company’s workforce from York) Wine Festival in which more As its sales in this area continue Yancey’s Fancy Inc. 110 employees to about 170. The expan- than 90 wineries and 100 non-wine their strength, Winona Foods recently Corfu, N.Y. sion will allow for increased production vendors participate. The company has added capacity at its Green Bay, and relocation of an off-site distribution also participates in cheese and wine Wis., plant for portion-control items, Key executives: Wayne Henry, pres. center to the Corfu facility. festivals from coast to coast, including adding efficiencies to its lines as well & CEO; Mike Wimble, VP, sales & mar- “They are working on the founda- the Boston Wine Expo, San Diego Bay as improved packaging capabilities. keting; Brian Bailey, VP, operations tion currently,” says Jodi Stahl, mar- Wine & Food Festival and the Seattle To further support the growth of its Cheese plant: Corfu, N.Y. (Cheddar, keting director, Yancey’s Fancy. “Our Cheese Festival. portion business, the company is Chastinet, Gouda, process Cheddars, target for entry into the new facility is “We’ve grown larger this past year the end of August or early September.” and have sponsorship deals with the The company also will be putting a Richmond International Raceway and 3,500-square-foot addition on the origi- the Auto Club Speedway out of Ontario, nal main location to house a reverse Calif.,” Stahl says. “We’re still spon- osmosis machine. It should be ready sored with the Buffalo Sabres hockey in a month, two months maximum, team and are looking at being involved Stahl says. with the NFL’s Buffalo Bills.” “Finishing the facility by the target Stahl says Yancey’s Fancy will date is our major goal and then to have continue to innovate when it comes peak production within a month or two to its marketing by being a larger par- from then,” Stahl says. “The larger facil- ticipant in television, social media and ity will ensure our ability to increase its website. It currently utilizes online production and to give customers what platforms like Pinterest, Facebook they need and expect. It will occur and Twitter to engage its consumers during the major food holidays.” and promote its products with recipe Yancey’s Fancy has expanded its ideas and competitions. product line to include a naturally “We have a great team of employ- wood-smoked Cheddar and a Bacon ees and want to continue working Cheddar. Both are available in wedges. more with our customers, promoting “We’re looking at doing a Bacon new items, providing point-of-sales, Cheeseburger Cheddar and Aalsbruk samples, demos and recipe ideas,” Swiss this year,” Stahl says. “We don’t Stahl says. “We want to continue to have a deﬁ nite time line yet.” offer many innovative ﬂ avors.” CMN

Sources for plant and sales information: company reports, prior media coverage, 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.

2014 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 2014 by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562; Phone: (608) 831-6002; Fax: (608) 831-1004; email: [email protected]; website: www.cheesemarketnews.com For more information please visit www.yanceysfancy.com