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y S CHEESE REPORTER Vol. 138, No. 39 • Friday, March 21, 2014 • Madison, Wisconsin Swiss Cheese Maker’s Emmentaler Wheel Wins World Championship Cheese Contest Erzherzog Johann By Austria Cheese Maker Named First Runner-Up; Gruyere By Switzerland’s Fromagerie Moleson Takes Second Runner-Up Madison—Gerard Sinnesberger in the final judging round. of Kaserei Sinnesberger in Gams, “Congratulations to the thou- Switzerland, won the coveted title sands of cheese makers from around of World Champion Cheese Maker the world who participated in the here Wednesday evening with largest technical cheese competi- his Original Schweizer Rohmilch tion ever held,” said WCMA exec- Emmentaler, which scored 97.85 utive director John Umhoefer. in the final round of judging. Prior to Wednesday evening’s Sponsored by the Wiscon- championship round of judging, sin Cheese Makers Association contest judges selected 16 cheese (WCMA), this year’s World finalists. Championship Cheese Con- Of the final 16, eight entries test drew a record total of 2,615 were from the US, two from Aus- 16 finalists noted: MEDIUM CHEDDAR entries. tria, three from Switzerland, one Best of Class and Finalist: First runner-up in the contest from Denmark, one from Germany MILD CHEDDAR Cracker Barrel Natural Cheese was Alois Pichler and team at and one from Portugal. Best of Class: David Schmidt, Team, Agropur Weyauwega for Obersteirische Molkerei eGen in Also of the final 16 cheeses, two Agropur, Inc., Weyauwega, WI, Kraft Foods, Glenview, IL, 99.55 Knittelfeld, Austria, with a Erzher- were sheep’s milk varieties, one 99.10 Second: Kiel Production Team, zog Johann entry earning 97.689 in was a goat’s milk cheese and one a Second: Terry Lensmire, Agropur, Land O’ Lakes, Kiel, WI, 99.50 the final round of judging. mixed milk variety. Inc., Weyauwega, WI, 98.95 Third Award: Cheddar Room Second runner-up honors went The other 12 were cow’s milk Third Award: Team Petaluma Team, Cabot Creamery Coopera- to Fromagerie Moleson of Orson- cheeses. First, second and third Creamery, CROPP Cooperative/ tive, Cabot, VT, 99.30 nens, Switzerland, with a Gruyere place winners in each of the 90 Organic Valley, La Farge, WI, AOP achieving a score of 97.575 categories are as follows, with the 98.90 • SeeCheese Contest, p. 8 USDA Extends Dairy Rising Supplies Could Start To Ease Global Milk Production Rose Forward Pricing Program Dairy Product Prices In Coming Months 1.4% In February; Cow Until Sept. 30, 2018; Numbers Down 1,000 Head; But Rabobank Says Rate somewhat closer to those of other Contracts Are Subject To product streams, Rabobank said. NASS Adds South Dakota, Sept. 30, 2021 Expiration Of Price Reduction Will Be March brought a small reduction Removes Missouri Washington—USDA’s Agricul- Limited By Several Factors in prices across most categories, Washington—Milk production tural Marketing Service (AMS) New York—Rabobank, in its a possible sign that the market is in the 23 reporting states during today published a final rule that quarterly dairy outlook report finally turning from the “phenom- February totaled 14.917 billion extends the dairy forward pricing released today, expects global enally high levels” which have pounds, up 1.4 percent from Feb- program under federal milk mar- dairy product prices to begin eas- been in place for 12 months. ruary of 2013, USDA’s National keting orders until September 30, ing from the middle to late in the Global prices have so far proven Agricultural Statistics Service 2018. second quarter of 2014. resilient in the face of a recov- (NASS) reported Wednesday. The dairy forward pricing pro- But the rate of price reduction ery in milk production in export Beginning with this “Milk Pro- gram, which was first authorized by will be limited by structural con- regions since July. Responding duction” report, NASS added the 2008 farm bill, allows handlers straints on suppliers, the need to to high milk prices and falling South Dakota to the monthly esti- regulated under the federal order replenish depleted buyer invento- feed costs, and aided by generally mating program and removed Mis- program to pay producers and ries and ongoing demand growth excellent weather, producers in souri. cooperative associations in accor- in line with a slow economic the Big 6 export regions boosted South Dakota’s milk production dance with the terms of a forward recovery, Rabobank said. milk production by 3.7 per- has increased from 1.474 billion contract and not have to pay the Dairy prices generally pushed cent year-over-year in the three pounds in 2000 to 2.023 billion minimum federal order uniform upwards in international trade months to January. pounds in 2013, while Missouri’s price for milk. through January and Febru- With limited calls on addi- milk production has declined from Establishing new contracts ary. Whole milk powder was tional product from the weak 2.258 billion pounds to 1.349 bil- under the dairy forward pricing the exception, with prices slip- European Union (EU) and US lion pounds over that period. In ping marginally over the period, markets, after a lag, this product 2013, South Dakota not only out- • SeeForward Pricing, p. 15 bringing returns to this product • SeePrices Could Ease, p. 14 • SeeMilk Output Up, p. 6 Page 2 CHEESE REPORTER March 21, 2014

Past Issues Read this week’s issue EDITORIAL COMMENT or past issues of Cheese Reporter on your mobile phone or ...despite the lack of new product tablet by scanning this stars at retail, the cheese industry is QR code. DICK GROVES a pretty dynamic business these days, Cheese Reporter Publishing Co. Inc. © 2014 even when compared with the public- 2810 Crossroads Drive, Suite 3000 Publisher / Editor ity-garnering yogurt business. Madison, WI 53718-7972 (608) 246-8430 • Fax (608) 246-8431 Cheese Reporter http://www.cheesereporter.com [email protected] DICK GROVES Publisher/Editor e-mail: [email protected] 608-316-3791 Cheese Industry Doesn’t Need New Retail Product Stars MOIRA CROWLEY As we reported last week (please try’s success at the retail level is in lion, while the US exported only Specialty Cheese Editor e-mail: [email protected] see the story on page 7 by scanning private label, not national brands. about 33 million pounds of yogurt, 608-316-3793 the QR Code at the top of this Indeed, some of the largest and valued at about $36 million.

KEVIN THOME page), three new yogurt products best-known US cheese companies Indeed, the US still runs a yogurt Advertising & Marketing Director were among the top new food and specialize in private label sales. trade deficit; imports last year e-mail: [email protected] beverage products of 2013, accord- Notably, the top two new prod- totaled about 44 million pounds. 608-316-3792 ing to a report from Information ucts identified by IRI are from the By contrast, given that US BETTY MERKES Classifieds/Circulation Manager Resources, Inc. brands that have long ranked first cheese exports grew from 239 mil- e-mail: [email protected] These highly successful new and second in the US yogurt busi- lion pounds in 2009 to 696 million 608-316-3790 yogurt products, their ranking in ness: Dannon and Yoplait. pounds in 2013, it could be argued REGULAR CONTRIBUTORS: IRI’s list of “2013 New Product Yet another reason yogurt fares that “cheese for export” is one of Bob Cropp, Neville McNaughton, Pacesetters,” and their year-one better than cheese in launching the all-time great new product Kelton Greenway, Dan Strongin, John Umhoefer dollar sales, were: first, Dannon retail “stars” is because, as Susan pacesetters for the dairy industry. You can e-mail our contributors at: [email protected] Light & Fit Greek yogurt, $144.9 Viamari, editor, Thought Lead- Yes, despite the lack of new million; second, Yoplait Greek ership, IRI, noted, innovation in product stars at retail, the cheese The Cheese Reporter is the official publication of the following associations: 100, $135.1 million; and sixth, 2013 was “all about healthier-for- industry is a pretty dynamic busi- California Cheese & Butter Association Muller Yogurt, $95.8 million. you products.” Indeed, Dannon ness these days, even when com- Lisa Waters, These are truly impressive first- Light & Fit Greek yogurt has 80 pared with the publicity-garnering 1011 Pebble Beach Dr, Clayton, CA 94517 year sales totals, and a testament calories and no fat, while Yoplait yogurt business. It’s worth remem- Central Wisconsin Cheesemakers’ and to the excitement being generated Greek 100 has, as the name bering, for example, that yogurt Buttermakers’ Association by the yogurt category, particularly implies, 100 calories. production last year totaled a Jim Mildbrand, PO Box 160 Greenwood, WI 54437 the Greek yogurt category. The cheese industry, mean- record-high 4.65 billion pounds, Cheese Importers Association of America But we can’t help but wonder: while, introduced a number of but yogurt output still fell a bit 204 E St. NE, Washington, DC 20002 Why are there no new cheese reduced-fat products, mainly back short of Italian cheese production Eastern Wisconsin Cheesemakers’ and products in this list? Is the cheese in the 1990s, but few if any of these (4.79 billion pounds). Buttermakers’ Association category so lacking in new product really caught on with consumers. Thanks to some of the points Barb Henning, Henning’s Cheese excitement that it can’t place one Yes, there are a number of “health- noted earlier (growing private 21812 Ucker Road, Kiel, WI 53042 product in IRI’s top 10? ier-for-you” cheese products on the label sales, rising sales outside the International Dairy-Deli-Bakery Association Carol Christison, P.O. Box 5528, There are several reasons why market today — just check out the retail channel, soaring exports), Madison, WI 53705 the fact that new cheese products number of entries in this week’s US cheese production grew from World Championship Cheese under 8.3 billion pounds in 2000 to Missouri Butter & Cheese Institute will seldom if ever crack IRI’s top Terry S. Long, 19107 Factory Creek Road, 10 new products list isn’t an indi- Contest in such categories as over 11.4 billion pounds last year, Jamestown, MO 65046 cation that the cheese industry Reduced Fat Cheese (two classes) an increase of around 2.9 billion Nebraska Cheese Association somehow lacks excitement. and Reduced Sodium Cheeses. pounds. During that same period, Ed Price, Fremont, NE 68025 For one thing, IRI’s list of the And also check out the scores yogurt output grew from 1.8 bil- New York State Cheese Manufacturer’s Assn top food and beverage products being achieved by some of these lion pounds in 2000 to 4.65 bil- Kathyrn Boor, 11 Stocking Hall, ranks these products by retail sales. cheeses; these are barely related lion pounds last year, an increase Cornell University, Ithaca, NY 14853 The retail arena is huge for yogurt, to some of the initial reduced-fat of about 2.8 billion pounds. Excep- North Central Cheese Industries Assn but in fact the majority of cheese is cheeses brought to market more tional new retail products aren’t Lloyd Metzger, SDSU, Box 2104, Brookings, SD 57007 sold in the foodservice and indus- than two decades ago. Still, despite the only indication of a category’s North Dakota Cheese Makers’ Assn trial/ingredient channels. their health halo and exceptional overall growth, or health. Chuck Knetter, Medina, ND 58467 Just to cite one example here: flavor, it’s not likely any of these Another indicator of the cheese Ohio Swiss Cheese Association the US produced over 3.7 billion cheeses ever approached first-year industry’s dynamic nature can Darlene Miller, P.O. Box 445, pounds of Mozzarella last year, but retail sales anywhere near what’s be found in cheese contests. For Sugar Creek, OH 44681 the vast majority of that Mozz was being recorded by products such as example, the World Champion- South Dakota State Dairy Association not sold at the retail level, even if Dannon Light & Fit Greek yogurt ship Cheese Contest has a total of Howard Bonnemann, SDSU, Box 2104, Brookings, SD 57007 you count frozen pizza. and Yoplait Greek 100. 86 cheese classes (plus two dem- Mozzarella production has only Finally, it’s worth remembering onstration classes), up from just 24 Southwestern Wisconsin Cheese Makers’ Association been tracked by USDA’s National that the yogurt business is almost cheese classes (plus a class for retail Myron Olson, Chalet Cheese Coop, Ag Statistics Service since 1973, exclusively a domestic industry, packages) back in 2000. There N4858 Cty Hwy N, Monroe, WI 53566 when it totaled all of 375 million while the cheese business topped were 1,702 entries in last year’s US Wisconsin Association for Food Protection pounds. Obviously the Mozz busi- $1 billion in exports in both 2012 Championship Contest, up from Les Lamb ness has grown impressively over and 2013. 663 entries in the 2001 contest. PO Box 620705, Middleton WI 53562 To put some firm volume num- The cheese industry might be Wisconsin Cheese Makers’ Association the last four decades without a big John Umhoefer, 8030 Excelsior Drive, boost from retail sales. bers behind this, we’ll point out lacking in new pacesetting retail Suite 305, Madison, WI 53717 Another reason for a lack of that, in 2013, the US exported products, but it certainly isn’t lack- Wisconsin Dairy Products Association new product stars in the cheese almost 700 million pounds of ing in growth, creativity and dyna- Brad Legreid, 8383 Greenway Blvd., business: a lot of the cheese indus- cheese, with a value of $1.35 bil- mism. DG Middleton, WI 53562

CHEESE REPORTER (Publication Number: ISSN 0009-2142). Published weekly by Cheese Reporter Publishing Co. Inc., 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972; Phone: (608) 246-8430; Fax: (608) 246-8431. Subscriptions: $140.00 per year in USA; Canada and Mexico: $195.00 per year; other foreign subscribers, please write for rates. Advertising and Editorial material are copyrighted material. Any use without publisher’s consent is prohibited. Cheese Reporter does not endorse the products of any advertiser or any editorial material. POSTMASTER: If undeliverable, Form 35579 requested. Periodicals postage paid at Madison, WI. Address all correspondence to: Cheese Reporter, 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972 March 21, 2014 CHEESE REPORTER Page 3

Federal Trade Commission Commission Grants PDO Status To Italy’s percent of the total dry matter in the cattle’s diet. Seeks Comments On Fair Strachitunt, A Raw Milk Blue Cheese At least 90 percent of this fod- Packaging, Labeling Act Brussels, Belgium—The Euro- duction method, its degree of mar- der, corresponding to around 60 Washington—The US Federal pean Commission recently granted bling which varies according to the percent of the cattle’s diet, must Trade Commission (FTC) is protected designation of origin presence of natural mould (adding come from the concisely defined requesting public comment on (PDO) status to Italy’s Strachitunt any fungal cultures to the milk is production area. the overall costs, benefits, neces- cheese. prohibited). These production areas include sity, and regulatory and economic Strachitunt is described as a Its compact, marbled texture the municipalities of Taleggio, impact of its rules and regulations Blue cheese made from raw whole melting away from the rind, with Vedeseta, Gerosa and Blello, under the Fair Packaging and cow’s milk using the ancient dual- creamy streaks. located in Bergamo province at a Labeling Act (FPLA). curd technique and matured for a Production of Strachitunt starts minimum altitude of 700 meters The FPLA, enacted in 1966, is medium to long period of at least with raw milk and turns into a raw above sea level. designed to facilitate value com- 75 days. milk Blue cheese. All stages of the production parisons and prevent unfair or The dual-curd cheesemaking Strachitunt is collected in two process must take place within the deceptive packaging and labeling technique requires the use of two separate milkings, with at least 90 defined geographical area, includ- of many consumer commodities, curds: one warm and one cold. percent of the total coming from ing rearing the cows, milking, col- including most food products. The two curds are obtained Bruna (brown) cows. lecting and processing the milk, The regulations implementing approximately 12 hours apart from Calf rennet and salt available on and making and maturing the the FPLA require that all con- the two daily milkings. the market are used in the produc- cheese. sumer commodities be labeled to The curds from the cheese are tion process. Strachitunt protected designa- disclose: the identity of the com- combined and mixed to form a Milk used in the production tion of origin cheese may be cut modity, which must appear on the single cheese. of Strachitunt comes from farms and packaged outside the geo- principal display panel of the com- Strachitunt’s distinguishing where grass and/or hay from mixed- graphical production area, it was modity in a conspicuous type and characteristics are its special pro- grass meadows make up at least 65 reported. position so that it is easy to read and understand; the name and place of business of the product’s manufacturer, packer, or distributor; and the net quantity of con- tents in terms of weight, measure, or numerical count. Tetra Scherping™ Under the FPLA, the FTC has Curd Draining Conveyor discretionary authority to prevent consumer deception or to facilitate Curd draining efficiency value comparisons. The FTC has used this authority to issue regu- Proven, durable design, customized for your lations prohibiting three types of needs and relatively no fat or moisture loss. presentations:  Use of the term “cents-off” or words of similar import on packaging, unless, among other things, the claim reflects a true savings from the seller’s ordinary and cus- tomary price.  Use of the term “introductory offer” or words of similar import on packaging unless, among other things, the product is new, has been changed in a substantial respect, or is being introduced into the trade area for the first time.  Use of the term “economy size” or words of similar import on packaging unless, among other things, the product is offered at a per-unit price reduced at least 5 percent from the actual retail price of all other differently sized packages of the same product offered at the same time. In an advance notice of pro- posed rulemaking published in Wednesday’s Federal Register, the FTC said it is specifically seeking comments on a number of questions related to its FPLA rules, including whether there is a con- tinuing need for the rules as currently promulgated; what benefits the rules have provided to, or what significant costs the rules have Contact us: imposed on, consumers; and what (320) 485-4401 modifications should be made to [email protected] the rules. Tetrapak.com/cheese Comments must be submitted by May 21, 2014, and can be Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Scherping Curd submitted electronically at https:// Draining Conveyor are trademarks belonging to the Tetra Pak Group. ftcpublic.commentworks.com/ftc/ fairlabelingact. For more information, circle #1 on the Reader Response Card on p. 22 Page 4 CHEESE REPORTER March 21, 2014

Stocks of Dairy Products Tighten Dr. Bob Cropp is a Professor Emeritus at the University of from our Dairy Situation & Outlook by Bob Cropp Wisconsin-Madison Strong dairy product prices result- January a year ago exports of non- cow numbers and feed for higher archives ing in record milk prices continue fat dry milk/skim milk powder were milk per cow. But, many produc- into 2014. On the CME, Ched- 22 percent higher, total cheese had ers are still recovering financially 50 YEARS AGO dar barrels were a record $2.32 per a new record at 46 percent higher, from the very depressed milk prices March 20, 1964: St. Paul, MN— pound back on February 5. But butterfat 136 percent higher, and experienced in 2009 followed by James Patton, National Farm- by mid-February the price fell by lactose 3 percent higher. On a total the widespread drought the sumers Union president, called for more than $0.25 to $2.0625 only solids basis exports were equivalent mer of 2012 pushing up feed prices an “immediate action program” to resume price increases. Cheddar to 14.5 percent of milk production from the fall of 2012 through the of government aid in seven farm barrels reached $2.16 per pound compared to 12.3 percent a year first half of 2013. So rather than areas here this week. Patton rec- the beginning of March and as of ago. expansions of dairy operations ommended spending $10 billion March 19 barrels were close to the Domestic sales and exports have some producers are paying off accu- a year for the next five years to earlier record at $2.3050. tightened stocks of dairy products. mulated debt. meet America’s pressing needs – The situation is similar for The latest stock report is for Janu- Also dairy producers may be the war on poverty, Medicare for 40-pound Cheddar blocks. Blocks ary 31 stocks. Compared to a year more cautious on expansions rec- the aged, housing and agriculture. were a record $2.36 on February 4, ago butter stocks were 33 percent ognizing the milk prices will not fell by more than $0.25 to $2.1050 lower, American cheese stocks stay at record levels forever and Madison—Butter sales have been with the price rebounding begin- and total cheese stocks were both feed costs can increase again. Also increasing through bulk cuts, seem- ning in March at $2.2275 and as 2 percent lower. Nonfat dry milk last year a wet spring followed later ingly reversing the trend toward of March 19 the price was $2.42. stocks were 25 percent lower and by drought conditions in much of neatly-wrapped and boxed packages CME butter averaged $1.80 per dry whey stocks 8 percent lower. the Midwest reduced the quantity with carefully regulated weights. A Milk production is also a key pound in February and as of March and quality of forages which appear new report found that bulk cut sales 19 it was $1.9050. Dry whey aver- factor for record prices. With corn to now be impacting milk per cow. climbed rapidly to where a shelf aged $0.62 per pound in February prices around $4.50 per bushel The extreme cold this winter may area of about six square feet moves and will average about $0.64 in compared to near $7 a year ago, also have added to some herd a little more than 600 pounds of March. NDM has been about $2.07 and alfalfa hay averaging lower for health issues. butter per week. per pound February and March. most parts of the country except But, as we move through the The February Class III price for some states like California and year we can expect milk produc- was a record $23.35 and will be Texas,l margins (returns over feed tion to pick up as milk cow num- 25 YEARS AGO near that for March. The Febru- costs) are very favorable for milk bers increase and milk per cow March 24, 1989: Madison— ary Class IV price was a record production. improves. Despite rather high Bill Wendorff has joined the $23.46 and will be near $23.60 California’s milk production slaughter cow prices dairy cow University of Wisconsin Exten- for March. The February average continues to improve after pro- slaughter thus far this year has been sion as dairy manufacturing spe- US All Milk Price was a record duction declining 1.3 percent last 9 percent below a year ago. With cialist for the cheese and whey $24.70 and will average near $25 year. The severe drought is not favorable margins lower producing industries. Since receiving his for March. Compared to March a impacting milk production at this cows that normally would be culled doctorate degree in 1969, Wen- year ago the Class III price will be time. With much stronger milk are still profitable to milk. dorff has been associated with about $6.40 higher, the Class IV prices and feed cost lower than Milk production is also improv- Wisconsin Malting and most price $5.85 higher and the average a year ago except for alfalfa hay ing in the major exporting coun- recently, Red Arrow Products, US All Milk Price $5.90 higher. California dairy farmers are pro- tries of the EU-28, New Zealand, both of Manitowoc, WI. Good domestic demand for ducing all the milk they can to pay and Argentina with Australia the cheese and strong exports of down accumulated debt incurred exception. So more dairy prod- Montpelier, VT—A bill ban- cheese, butter and nonfat dry milk from the crash in milk prices back ucts will be available for export. ning the sale of milk from cows are major factors for these record in 2009 and high feed prices the But, with current world stocks of injected with bovine somatotropin prices. Exports of dairy products fall and winter of 2012/13 from the dairy products rather tight and (BST) has been presented to the set a record last year totaling 15.5 drought of 2012. world demand remains strong led Vermont House Agriculture Com- percent of US milk production on Normally with the level of milk by China it will take some time to mittee. BST, which is supposed to a total solids basis. prices and favorable margins we rebuild stocks. US exports may increase milk production, has been Exports above a year ago con- would expect to see milk produc- discussed in the dairy industry for tinued into January. Compared to tion increase as producers add milk • SeeCropp , p. 6 several years, and there is widespread concern how BST would affect the industry. Meet Cole Johnson at the 10 YEARS AGO March 19, 2004: Madison— Meint Scheenstra of Frico Cheese Contact him at Oosterwolde, the Netherlands, was [email protected] named World Champion Cheese Maker this week for his Aged Gouda entry that scored 98.48 in the championship judging round. First runner-up was Anton Wyss of Kaserei Mutten, Switzerland, whose Emmentaler Swiss scored FOR PIZZA CHEESE APPLICATIONS 98.21 in the final judging round.

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Fonterra Launches Chinese Consumers View EU, US Dairy how our customers view the safety of our food.” China-New Zealand Dairy Products Safer Than New Zealand Products “Because food production is Exchange Center In Beijing Survey Was Conducted “If this is true, then this demon- central to our economy, New Zea- Beijing, China—Fonterra this strates the power of media public- land has invested heavily in food week announced the launch of Two Months After ity in influencing people’s trust in and agricultural science, research the China-New Zealand Dairy Fonterra’s Botulism Scare food safety,” Flint said. and innovation over many years,” Exchange Center here. Key said in a speech Wednesday Palmerston North, New Zea- Bruce Wills, president of Fed- The center is a joint initiative to China Agricultural University land—A survey conducted by erated Farmers of New Zealand, between Fonterra and China’s in Beijing. Massey University in the north- agreed. National Dairy Industry and Tech- New Zealand has a “robust and west city of Lanzhou, China, found “Let’s be clear, this survey was nology System to support the sus- high quality food safety regulatory that New Zealand dairy products taken only two months after mas- tainable development of the dairy system. This was the finding of a are regarded as carrying a greater sive publicity surrounding what industry in both countries. recent independent review of the food safety risk than dairy prod- media thought was a catastrophic The center will develop and food safety system in 2013,” Key ucts from many other countries, failure in our food safety systems,” oversee programs in policy devel- continued. “The inquiry report including the US and the Euro- Wills said. Coverage of it being a opment in the China and New found that New Zealand’s food pean Union (EU). false alarm “was miniscule when Zealand dairy sectors, academic safety regulatory model is among Some 28 percent of the 531 sur- compared to the previous ava- exchanges, industry promotion, the best in the world. vey participants rated New Zealand lanche of negative coverage.” dairy technology research and per- “The focus of our system is on dairy products “not very safe.” This sonnel training. Its first three ini- effectively identifying and using is a significantly higher percent- tiatives will be: science and best practice processes age than dairy products from the  Hosting an annual China- “...we have long to manage risks,” Key explained. EU (12.5 percent), the US (13.2 New Zealand dairy forum to bring “New Zealand’s food system is percent), Australia (14.8 percent) been of the opinion researchers together to share underpinned by laws which regu- and Canada (14.8 percent). that the Chinese research and best practice in key late all aspects of animal pro- Some 87.6 percent of those dairy issues. trust New Zealand duction, including dairy and surveyed rated the EU’s dairy  Overseeing joint research products. If this is seafood products, up until they are products as very safe, while 86.9 by China and New Zealand dairy not the case, then we exported.” percent viewed US dairy products experts on dairy industry policy New Zealand’s food safety laws as very safe. have to reassess our and technologies. are based on a central principle of Australia’s dairy products were international standing.” New Zealand’s government: trans-  Implementing a “Golden rated very safe by 85.1 percent of Key” training program to provide parency, which means being open those surveyed, while Canada’s —Steve Flint, personnel with training and tech- about issues and concerns, Key dairy products were rated as very Massey University nology solutions to assist China’s added. safe by 85.3 percent and New Zea- local dairy industry development. Wang Luton, China’s ambassa- land’s dairy products were rated “We hope to leverage the dor to New Zealand, recently said very safe by 71.9 percent. China-New Zealand Dairy New Zealand accounted for 70 Some 64.9 percent of the sur- New Zealand Prime Minister Exchange Center as a platform to percent of China’s imported dairy vey participants rated China’s John Key visited China this week, learn more about New Zealand’s products. domestic dairy products as “not and Flint said it is important for US dairy exports to China have technology and expertise, jointly very safe.” Key to generate positive media increased significantly in recent conduct research and develop- The survey was conducted last coverage within China as he seeks years, rising from less than $62 ment, and undertake technology October, two months after Fon- to restore confidence in New Zea- million in 2005 to $706 million exchanges and training on dairy terra’s whey protein concentrate land’s dairy exports. last year, when China ranked as sector issues,” said Wang Yuchan, (WPC) botulism scare that sparked “China is one of our biggest the number two United States a scientist with the China Minis- a global recall but turned out to be export markets and we have long dairy export market, trailing only try of Agriculture’s National Dairy a false alarm. been of the opinion that the Chi- Mexico. Industry and Technology System. Steve Flint, Massey University nese trust New Zealand products,” Key US dairy exports to China “It is a key priority for Fonterra professor of food safety and micro- Flint said. “If this is not the case, include nonfat dry milk, dried to contribute to the development biology, said this is likely to have then we have to reassess our inter- whey, whey protein concentrate, of the Chinese dairy industry and influenced the results. national standing when it comes to lactose and cheese. we believe there is a lot to be gained by both New Zealand and China through the sharing of knowledge, research and dairy expertise,” said The Standard of Excellence Kelvin Wickham, president of in Cheesemaking Equipment Block Formers Fonterra Greater China and India. 20 - 60 pound The free trade agreement between China and New Zea- Block Formers flexibility land “has led to an extraordinary increase” in dairy trade between the two countries, but “the char- Cheese Vats acter of our future partnership in dairy is changing rapidly and this initiative is a part of that shift,” Cottage Cheese Vats said Tim Groser, New Zealand’s trade minister. “Some of China’s largest and Draining/Salting Belts most efficient companies are starting to invest in New Zealand, and Curd Tables we very much welcome that,” Groser said. “Equally, Fonterra is starting to invest seriously in milk Process Engineering production in China. Given the size even of current demand, let alone projections of future consumption, it is literally impossible Innovative process solutions, engineered right. for New Zealand to meet anything USA . The Netherlands . New Zealand / +1 (320) 231-2210 www.relco.net other than a small part of China’s dairy consumption.” For more information, circle #3 on the Reader Response Card on p. 22 Page 6 CHEESE REPORTER March 21, 2014

Milk Output Up milk per cow. California’s January Milk Production by State (Continued from p. 1) milk production was revised down US Milk Production by 9 million pounds, so output was 2014 vs. 2013 in millions of pounds STATE Feb Feb % Milk up 4.4 percent from January of 18,000 produced Missouri, but also, among 2013 2014 Change Cows 2013, rather than up 4.7 percent the other monthly reporting states, as originally estimated. 17,500 California 3,462 3,615 4.4 1000 also outproduced Illinois and Vir- Wisconsin’s February milk Wisconsin 2,375 2,318 -2.4 nc ginia. 17,000 production totaled 2.121 bil- January’s milk production esti- New York 1,132 1,135 0.3 5000 mate was revised up by 104 million lion pounds, down 2.0 percent 16,500 Idaho 1,106 1,135 2.6 -13000 pounds, so January output was up from February of 2013, due to 1.3 percent from January of 2013, unchanged milk cow numbers 16,000 Pennsylvania 904 903 -0.1 -4000 and 35 less pounds of milk per rather than up 1.0 percent as ini- 15,500 Texas 818 845 3.3 5000 tially estimated. cow. Wisconsin’s January milk output was revised up by 13 mil- Michigan 779 789 1.3 3000 The inclusion of South 15,000 Dakota and exclusion of Missouri lion pounds, so production was Minnesota 797 777 -2.5 -5000 down 2.4 percent from January of 14,500 accounted for 65 of the 104 mil- New Mexico 688 682 -0.9 -3000 lion pound upward revision to the 2013, rather than down 2.9 per- J F M A M J J A S O N D 23-state milk production total for cent as initially estimated. Washington 524 543 3.6 4000 January of 2014. The remaining 39 February milk production in Ohio 467 461 -1.3 -4000 million pounds were a result of the New York totaled 1.036 billion pounds, up 0.2 percent from Feb- Milk Production Arizona 394 397 0.8 2000 normal revision process. Percent Changes from Select States Estimated February milk produc- ruary of 2013, due to 5,000 more February 2014 vs. 2013 Iowa 400 390 -2.5 -1000 milk cows but 10 less pounds of 6 tion for the entire US was 15.935 Indiana 324 329 1.5 3000 billion pounds, up 1.1 percent from milk per cow. New York’s January Colorado 275 291 5.8 5000 February of 2013. milk production had been up 0.3 4 Production per cow in the 23 percent from January of 2013. Kansas 245 256 4.5 5000 reporting states averaged 1,753 Idaho’s February milk produc- Vermont 221 223 0.9 -2000 pounds for February, 21 pounds tion totaled 1.03 billion pounds, up 2 above February of 2013. 2.6 percent from February of 2013, Oregon 206 215 4.4 1000 The number of milk cows on due to 11,000 fewer milk cows but Florida 211 223 5.7 1000 farms in the 23 reporting states in 80 more pounds of milk per cow. 0 February was 8.511 million head, Idaho’s January milk output was South Dakota 171 173 1.2 3000 13,000 head more than February revised up by 25 million pounds, -2 Illinois 168 160 -4.8 -1000 of 2013 but 1,000 head less than so production was up 2.6 percent Utah 168 173 3.0 5000 January of 2014. from January of 2013, rather than California’s February milk pro- up 0.4 percent as originally esti- -4 Virginia 150 153 2.0 -1000 CA WI ID NY PA MI MN TX duction totaled 3.402 billion mated. millions of pounds pounds, up 5.3 percent from Feb- Pennsylvania’s February milk ruary of 2013, due to 1,000 more production totaled 831 million milk cows and 95 more pounds of pounds, down 0.2 percent from February of 2013, due to 3,000 fewer January milk output had been milk cows but five more pounds of down 0.9 percent from January of milk per cow. Pennsylvania’s Janu- 2013. ary milk output was revised down Washington’s February milk We’re More Than a Catalog! by 5 million pounds, so production production totaled 497 million was down 0.1 percent from January pounds, up 3.1 percent from Feb- of 2013, rather than up 0.4 percent ruary of 2013, due to 4,000 more as initially estimated. milk cows and 30 more pounds of February milk production in milk per cow. Washington’s Janu- Texas totaled 781 million pounds, ary milk output was revised up by up 3.2 percent from February of 10 million pounds, so production 2013, due to 5,000 more milk cows was up 3.6 percent from January of and 35 more pounds of milk per 2013, rather than up 1.7 percent as cow. Texas’s January milk produc- initially estimated. tion had been up 3.3 percent from January of 2013. Michigan’s February milk Cropp production totaled 716 million Continued from p. 4 pounds, up 0.7 percent from Feb- ruary of 2013, due to 3,000 more slow the last half of the year but milk cows but unchanged output yet total 13 percent to 14 percent per cow. Michigan’s January out- of U.S. milk production on a total We Provide Solutions! put had been up 1.3 percent from solids basis for the year. a year earlier. So we can expect milk prices to In today’s fast-paced business environments, ordering online Minnesota’s February milk pro- average lower for the second half isn’t always the best solution. At Kelley Supply, we will always duction totaled 711 million pounds, of the year, but no sharp decline have trained, experienced representatives stopping in to help down 2.3 percent from February of in milk prices is anticipated. The you make informed decisions on new industry products and 2013, due to 5,000 fewer milk cows Class III price which now is over $23 is likely to be in the $20 to $19 help you achieve your goals. and 20 less pounds of milk per cow. Minnesota’s January milk produc- range by early summer and end the tion was revised down by 3 mil- year near $18. Food Ingredients • Packaging • Equipment lion pounds, so output was down If this holds the Class III price Cleaning Supplies • Safety Wear • Paper Products 2.5 percent from January of 2013, for the year will average well over rather than down 2.1 percent as $19 compared to the average of PASSED THE THIRD PARTY ASI FOOD SAFETY AUDIT! originally estimated. $17.99 last year. For more information call February milk production in The US All Milk Price will Call 800-782-8573 New Mexico totaled 630 million average over $21 compared to www.KelleySupply.com pounds, down 1.4 percent from $20.01 last year. Current Class III February of 2013, due to 1,000 futures are at levels that would sup- We accept all major credit cards more milk cows but 35 less pounds port prices even a little higher than For more information, circle #4 on the Reader Response Card on p. 14 of milk per cow. New Mexico’s this. BC March 21, 2014 CHEESE REPORTER Page 7

Global Dairy Trade Price Index Falls 5.2%; MPC70: The average winning offer volume of the product on price was $8,837 per ton ($4.01 GDT has declined from 12,000 Only MPC, Buttermilk Powder Prices Increase per pound), up 3.7 percent. Aver- metric tons (26.5 million pounds) DairyAmerica’s Unsalted ca’s price for unsalted sweet cream age winning prices were: Contract at launch in 2012 to less than 4,500 butter ($4,495 per ton), while in 2, $8,845 per ton, up 3.3 percent; metric tons (9.9 million pounds) Lactic Butter Debuts; Contract 2, prices were identi- and Contract 3, $8,825 per ton, up in the most recent season. Fonterra To Stop Offering cal for unsalted lactic butter and 4.3 percent. As a result, MPC70 has become Milk Protein Concentrate unsalted sweet cream butter. Buttermilk powder: The aver- Fonterra’s smallest product by vol- age winning price was $5,253 per ume sold through GDT, account- After April Auctions Anhydrous milkfat: The average price was $4,578 per ton ($2.08 ton ($2.38 per pound), up 4.6 per- ing for only 0.5 percent of the total volume sold on GDT. Auckland, New Zealand—The per ton), down 10.7 percent. Aver- cent. Average winning prices were: Contract 2, $5,245 per ton, up 5.5 Fonterra also sells Cheddar Global Dairy Trade (GDT) price age prices were: Contract 2, $4,551 percent; and Contract 3, $5,295 cheese, skim milk powder, whole index on GDT’s semi-monthly per ton, down 10.2 percent; Con- online dairy production auction per ton, up 1.2 percent. milk powder, butter, anhydrous tract 3, $4,599 per ton, down 10.1 this week declined 5.2 percent In other Global Dairy Trade milkfat, rennet casein and butter- percent; contract 4, $4,613 per from the previous auction. developments, Fonterra has milk powder on the GDT’s auc- Prices were higher this week for ton, down 13.3 percent; Contract advised that, starting in May, it tion. milk protein concentrate (MPC) 5, $4,669 per ton, down 12.3 per- will no longer offer milk protein Fonterra confirmed that all of its and buttermilk powder, and lower cent; and Contract 6, $4,635 per concentrate for sale through GDT. other products currently offered on for Cheddar, skim milk powder, ton, down 15 percent. The removal of MPC70 from GDT will continue to be available whole milk powder, butter, anhy- Rennet casein: The average GDT is a result of reduced volume through the platform. drous milkfat and rennet casein. winning price was $10,533 per ton availability due to higher priority The final trading event for the This week’s GDT auction ($4.78 per pound), down 10.7 per- opportunities in other products, purchase of MPC70 through GDT included 187 participating bidders cent. That was for Contract 2. Fonterra explained. The annual will be on April 15, 2014. and 142 winning bidders. Results from this week’s GDT auction, with comparisons to the auction held two weeks ago, were: Cheddar: The average winning price was $4,641 per metric ton ($2.10 per pound), down 4.1 percent. Average winning prices were: Contract 2 (May), $4,595 per ton, down 5.8 percent; Con- tract 3 (June), $4,664 per ton, APT’s Advanced Cheese Vat (ACV) with down 1.4 percent; and Contract 4 (July), $4,733 per ton, down 5.2 The Patented Fluid Accessible Seal Assembly and Skim milk powder: The aver- The Patented Adjustable Agitator Seal Assembly age winning price was $4,584 per ton ($2.08 per pound), down 1.7 percent. Average winning prices were: Contract 1 (April), $4,366 per ton, down 0.1 percent; Con- tract 2, $4,673 per ton, down 1.4 percent; Contract 3, $4,686 per ton, down 1.5 percent; Contract 4, $4,566 per ton, down 2.8 percent; Contract 5 (August), $4,483 per ton, down 2.7 percent; and Con- tract 6 (September), $4,383 per US Patent # 7,780,340 US Patent # 8,109,208 ton, down 2.9 percent. APT’S FLUID ACCESSIBLE SEAL DESIGN = APT’S SEAL ASSEMBLY DESIGN = Whole milk powder: The aver- IMPROVED CLEANING OF SEAL CAVITY REDUCED MAINTENANCE age winning price was $4,439 per USDA APPROVED WITH FULL CIP STATUS NO DOWNTIME HIGHER PROFITS ton ($2.01 per pound), down 5.8 percent. Average winning prices were: Contract 2, $4,383 per ton, down 6 percent; Contract 3, $4,456 per ton, down 4.7 percent; Contract 4, $4,490 per ton, down 7.4 percent; Contract 5, $4,783 per ton, down 4.9 percent; and Con- tract 6, $4,641 per ton, down 7.0 percent. Butter: The average winning price was $4,534 per ton ($2.06 per pound). Average winning prices were: Contract 1, $4,501 per ton, up 5.8 percent; Contract 2, $4,575 per ton, down 7.3 percent; Con- tract 3, $4,479 per ton, down 7.8 percent; and Contract 4, $4,650 per ton, down 3.6 percent. This week’s GDT trading session marked the debut of Dairy- 2745 Tucker Court 150 Swendra Boulevard America’s unsalted lactic butter, Suite B PO Box 939 Jerome, ID 83338 Cokato, MN 55321 which sold for $4,545 per ton in 877-230-5060 320-286-5060 Contract 1 and $4,445 per ton in www.apt-inc.com Contract 2. Email: [email protected] In Contract 1, that price was slightly higher than DairyAmeri- For more information, circle #5 on the Reader Response Card on p. 22 Page 8 CHEESE REPORTER March 21, 2014

Cheese Contest Second Award: Wayne Hintz, Red Continued from p. 1 Barn Family Farms, 98.50, 3-year Heritage Weis Reserve Old World SHARP CHEDDAR Style White Cheddar Cheese Best of Class: Second shift pro- Third Award: Saxon Cheese LLC, duction, Great Lakes Cheese of Cleveland, WI, 98.10, Old English NY, Adams, NY, 99.15 Farmhouse Style Cheddar Aged 10 Second Award: Pierre Cham- months pagne, Agropur, Longueuil, Can- ada, 99.10 COLBY Third: Irish Dairy Board, Dairy- Best of Class: Team Arena 2, gold, Mitchelstown, Ireland, 99.05 Arena Cheese, Arena, WI, 99.45 Second Award: Meister Cheese CHEDDAR Team 1C, Meister Cheese Com- AGED ONE TO TWO YEARS pany, Muscoda, WI, 98.95 Best of Class: Cows Creamery, Third Award: Southwest Cheese Charlottetown, Canada, 98.50 Company, Clovis, NM, 98.90 Second: Irish Dairy BoardGlanbia, Ballyragget, Ireland, 98.25 MONTEREY JACK Second: Silvan Blum, Chalet Second Award: Eau Galle Cheese Best of Class: Dragan Devetak, Third Award: David Schmidt, Cheese Co-op, Monroe, WI, 98.00 Factory, Durand, WI, 99.45 Glanbia Foods, Inc., Twin Falls, Agropur, Weyauwega, WI, 98.20 Third Award: Penn Cheese, Win- Third Award: John Stender, Bel- ID, 99.20 field, PA, 97.30 Gioioso Cheese, 99.40 CHEDDAR Second Award: Wendy Devney, MOZZARELLA ASIAGO AGED TWO YEARS OR LONGER Agropur, Hull, IA, 99.15 Best of Class: Pat Doell, Agropur, Best of Class: Mike Matucheski, Best of Class: Cheddar Cheese Third Award: Jeff Wideman, Luxemburg, WI, 98.70 Sartori Company, Antigo, WI, Team, Cabot Creamery, Middle- Maple Leaf Cheese Co-op, Mon- Second Award: Rhonda Caffero, 99.75 bury, VT, 98.55 roe, WI, 99.05 Lactalis American Group, Nampa, Second Award: Lake Country Second Award: Kiel Cheesemak- MARBLED CURD CHEESE ID, 98.60 Dairy, Arthur Schuman, Inc., Fair- ers, Land O’ Lakes, Inc., Kiel, WI, Best of Class: Tillamook County Third Award: Mozzarella Depart- field, NJ, 99.55 98.45 Creamery, Tillamook, OR, 99.45 ment, Sorrento Lactalis, Buffalo, Third: Silani Sweet Cheese, Third Award: Cheddar Cheese Second Award: Amanda Olson, NY, 98.35 Woodbridge, Canada, 99.35 Team, Cabot Creamery, Middle- Agropur, Inc., Hull, IA, 99.40 bury, VT, 98.40 Third Award: Tillamook County MOZZARELLA, PART SKIM BABY SWISS STYLE Best of Class: Pat Doell, Agropur, Best of Class: Central Coast BANDAGED CHEDDAR Creamery, 99.35 Luxemburg, WI, 99.65 Creamery, Paso Robles, CA, 99.25, MILD TO MEDIUM RINDED SWISS STYLE Second: Lake Norden Cheese Holey Cow Wheel Best of Class: Kerry Henning, Best of Class and Finalist: Gérard Company, Lake Norden, SD, 99.60 Second Award: Teak Bedum Henning Cheese, Kiel, WI, 98.90 Sinnesberger, Käserei Sinnes- Third Award: Roger Krohn, Agro- Maasdam, FrieslandCampina Second Award: Healey’s Cheese, berger, Gams, Switzerland, 99.10 pur, Luxemburg, WI, 99.35 Export, Wolvega, Netherlands, Somerset West, Western Cape, Second Award: Ruedi Studerus, 98.90, Kroon Maasdam South Africa, 98.55 Dorkfkaseri Thundorf, Thundorf, MILD PROVOLONE Third Award: Penn Cheese, Win- Third Award: Max Schaeffer, Switzerland, 99.00 Best of Class: Lake Norden field, PA, 98.10, Deli Style Loaf Glanbia Foods, Inc., Twin Falls, Third Award: Niklaus Hal- Cheese Company, Lake Norden, Baby Swiss ID, 97.75 dimann, Gourmino Switzerland, SD, 99.80 Heimenschwand, Switzerland, Second Award: Pat Doell, Agro- FETA BANDAGED CHEDDAR 98.70 pur, Luxemburg, WI, 99.60 Best of Class: Terry Lensmire, SHARP TO AGED Third Award: Lake Norden Agropur, Weyauwega, WI, 99.55 Best of Class: Wayne Hintz, Red RINDLESS SWISS STYLE Cheese Company, Lake Norden, Second Award: Micah Klug, Barn Family Farms, Appleton, WI, Best of Class and Finalist: Pearl SD, 99.45 Agropur, Weyauwega, WI, 99.40 99.30, 1-Year Heritage Weis Old Valley 1, Pearl Valley Cheese, Third Award: Saedager Dairy, World Style White Cheddar Fresno, OH, 98.15 AGED PROVOLONE Denmark, 99.35 Best of Class: Allen Steger, Bel- Gioioso Cheese Inc., Green Bay, FLAVORED FETA WI, 99.15 Best of Class: Arla Foods Krusa FSMA Second Award: Josh Tober, Bur- Mejeri, Denmark, 99.50, Medi- is coming… nett Dairy, Grantsburg, WI, 99.10 terranean style white cheese with Third Award: Winville,Winona sundried tomato in oil is your warehouse ready? Foods,Green Bay, WI, 99.05 Second Award: Arla Foods Krusa Mejeri, Denmark, 99.40, Mediter- SMOKED PROVOLONE ranean style in salted water with We make FSMA compliance Best of Class: Roger Krohn, Agro- garlic & parsley look simple: pur, Inc., Luxemburg, WI, 99.55 Third Award: Arla Foods Krusa Second Award: Terry Lensmire, Mejeri, Denmark, 99.30, Medi- � Only 3PL with facilities ASI audited at stringent food Agropur, Luxemburg, WI, 99.50 terranean style white cheese with processor level Third Award: Saputo Dairy Prod- spice mix in oil ucts Canada, Montreal, Canada, � HACCP-trained staff and 99.35 HAVARTI Food Product Safety Team Best of Class: Lene Jacobsen, Arla RICOTTA Foods Nr Vium,Videbek, Den- � Detailed SOPs for storing & handling food products Best of Class: Joe Taranto, Mon- mark, 99.10 tena Taranto Foods, Ridgefield, Second Award: Lene Jacobsen, NJ, 99.25 Arla Foods, Denmark, 99.05 Second Award: Sorrento Lactalis, Third Award: Decatur Dairy Buffalo, NY, 98.60 Team 2, Deacur Dairy, Brodhead, Third Award: Joe Taranto, Mon- WI, 98.85 tena Taranto Foods, Ridgefield, 800-354-0971 wowlogistics.com NJ, 98.40 FLAVORED HAVARTI Food product storing and handling regulations have changed. Best of Class: Edelweiss Creamery, PARMESAN Partner with the leader in food product safety. Monticello, WI, 99.30, Havarti Best of Class and Finalist: Steve with Dill Bierhals, BelGioioso Cheese, For more information, circle #6 on the Reader Response Card on p. 22 Green Bay, WI, 99.65 • SeeCheese Contest, p 9 March 21, 2014 CHEESE REPORTER Page 9

Cheese Contest FRESH MOZZARELLA Continued from p. 8 Best of Class: Linda Saurer, Bel- Gioioso Cheese, 99.80, Burrata Second Award: Lioni Latticini, FLAVORED HAVARTI Inc., Union, NJ, 99.40, Ovoline Continued Third Award: FDL Team 1, Kraft/ Second Award: Steve Stettler, Pollio Italian Cheese Co;, Camp- Decaur Dairy, Brodhead, WI, bell, NY, 99.35 98.90, Havarti Dill BLUE VEINED, EXTERIOR MOLD Third Award: Bruce Workman, Best of Class and Finalist: Jasper Fair Oaks Farms, Fair Oaks, IN, Hill Farm, Cellars at Jasper Hill, 98.65, Havarti with Dill Greensboro, VT, 98.10, Bayley GORGONZOLA Hazen Blue Best of Class and Finalist: Per Second Award: La Maison Alexis Olesen, Bornholms Andelmejeri de Portneuf, St-Raymond, Canada, Klemensker, Denmark, 99.40 97.80, Bleubry Second Award: Mark Ruttner, Third Award: Rogue Creamery, BelGioioso Cheese, Inc., Green Central Point, OR, 97.75, Rogue River Blue Bay, WI, 98.95 Third Award: Team Lutjew- Third Award: PM Soft Produc- Third Award: Thorp Team 2, BLUE VEINED inkel North-Holland Gold, tion Team, Alouette Cheese- Kolb North Hendren Co-op Dairy, Wil- Best of Class: Emmi Roth USA, FrieslandCampina, Netherlands, Lena, Lena, IL, 98.10, Alouette lard, WI, 98.05 Monroe, WI, 99.30, Roth Butter- 99.5, North-Hollan BOB low salt Special Reserve Brie milk Blue GRUYERE GOUDA, AGED CAMEMBERT Second Award: Caves of Faribault, Best of Class and Finalist: Fro- Best of Class and Finalist: Hol- Best of Class and Finalist: Claus Faribault, MN, 98.95, St. Pete’s magerie Moléson, Orsonnens, land’s Family Cheese, Thorp, WI, Katzenberger, Kaeserei Alten- Select Cave Aged Blue Cheese Switzerland, 99.75, AOP mi-salé 99.75, Marieke Gouda Super burger Land GmbH Co., Thurin- Third Award: Kuba Hemmerling, Moléson Second Award: Holland’s Fam- gen, Germany, 99.45 Point Reyes Farmstead Cheese Second Award: Jean-Marie ily Cheese, 99.60, Marieke Gouda Second Award: David Gil, Old Company, Point Reyes, CA, 98.85, Dunand, Fromage Gruyère S.A., Overjarige 2 year-plus Europe Cheese, Inc., Benton Har- Point Reyes Bay Blue Fribourg, Switzerland, 99.70, 1655 Third Award: Holland’s Family bor, MI, 99.35 Gruyère AOP BRICK, MUENSTER Cheese, 99.50, Marieke Gouda Third Award: Agropur Fine Third Award: Alain Cardinaux, Mature Cheese, Quebec, Canada, 99.30 Fromage Gruyère S.A., 99.55, Best of Class: John (Randy) Pit- 1655 Gruyère AOP man, Mill Creek Cheese, Arena, GOUDA, FLAVORED OPEN CLASS: WI, 99.45, Brick Best of Class: Josh Paxton, Glan- SOFT RIPENED Second Award: Hansi Lehner Jr., APPENZELLER bia Foods, Twin Falls, ID, 99.05, Best of Class and Finalist: Cellars Valley View Cheese Co-op, South Best of Class: Marcel Tobler, SO Black Olive & Garlic Gouda at Jasper Hill Farm, 99.40, Harbi- Wayne, WI, 99.00, Muenster Appenzeller Käse GmbH, Sch- Second Award: Rick Anderson, son achen bei Reute, Switzerland, Third Award: Ron Buholzer, Cady Cheese, Wilson, WI, 99.00, Second Award: MouCo Cheese Klondike Cheese, Monroe, WI, 99.70 Natural Gouda with rosemary Company, Inc., Fort Collins, CO, 98.80, Muenster Second Award: Godi Thönen, SO Third Award: Team Lutjew- 99.00, MouCo Ashley Appenzeller Käse GmbH, Wangi, inkel North-Holland Gold, Third Award: Agropur Fine Switzerland, 99.65 EDAM FrieslandCampina, Netherlands, Best of Class: Team Marum, Cheese, Quebec, Canada, 98.75, Third Award: Patrik Brand, SO 98.90, North-Holland Cumin Champfleury Appenzeller Käse GmbH, Marwil, FrieslandCampina Export, Switzerland, 99.60 Wolvega, Netherlands, 99.50 SMOKED GOUDA OPEN CLASS: Second Award: Zack Schneider, Best of Class: Bruce Workman, FLAVORED SOFT RIPENED OPEN CLASS: ALPINE CHEESES Arla Foods, Kaukauna, WI, 99.20 Fair Oaks Farms, 99.40 Best of Class: Jose Sanchez, Old Best of Class and Finalist: Oth- Third Award: Scott Lopas, Arla Second Award: Holland’s Family Europe Cheese, Inc., 98.60, Brie mar Pichler and Team, Oberstei- Foods, Kaukauna, WI, 99.05 Cheese, 99.35 rische Molkerei eGen, Austria, with Herb Layer Third Award: Holland’s Family Second Award: Agropur Fine 99.30, Erzherzog Johann GOUDA, MILD Cheese, 99.30 Cheese, Quebec, Canada, 98.55, Second Award: Christophe Best of Class: CONO Kaasmak- Brie Chavalier Pepper Esseiva, Fromage Gruyère, Fri- ers, Westbeemster, 99.70, Beem- BRIE Third Award: Howard Goens Jr., bourg, Switzerland, 99.25, ster Royaal Best of Class: Agropur Fine Old Europe Cheese, 98.25, Mor- Alpage Second Award: CONO Kaasmak- Cheese, Quebec, Canada, 98.35 bier Third Award: Werner Wolf and ers, WestBeemster, 99.60, Beem- Second Award: Agropur Fine Team, Obersteirische Molkerei, ster Medium Cheese, Quebec, Canada, 98.15 • SeeCheese Contest, p. 10 Austria, 99.15, Steirischer Berg- käse STRING CHEESE Congratulations to All The Winners in the Best of Class: Cesar Luis, Cesar’s Cheese, Random Lake, WI, 99.45 Second Award: Dan Schwind, World Championship Cheese Contest! Baker Cheese Factory, Inc., St. Cloud, WI, 99.40 Third Award: Lactalis American YOUR Resource For Everything Dairy Group, Nampa, ID, 99.35  Dairy business real estate transactions  Dairy business mergers and acquisitions COTTAGE CHEESE  Dairy processing plant consulting  Dairy business management services Best of Class: Cabot Creamery,  Job placement and recruitment 99.05, Vermont Style Cottage  Referral partner resources Cheese Second Award: Cabot Creamery, Dairy Assets 98.80, Vermont Style Cottage 608-835-7705 Cheese [email protected] Third Award: Cabot Creamery, www.dairyassets.webs.com 98.55, Vermont Style Cottage Cheese For more information, circle #7 on the Reader Response Card on p. 22 Page 10 CHEESE REPORTER March 21, 2014

Cheese Contest OPEN CLASS: SMEAR RIPENED Continued from p. 9 SEMI SOFT CHEESES Best of Class and Finalist: Johannes Schefer, Urnäscher Milchspezialitäten AG, Urnäsch, FRESH HISPANIC CHEESES Switzerland, 99.40, Urnäscher Best of Class: Roberto Encar- Hornkuhkäse nación, Tropical Cheese Indus- Second Award: Adrian Mayer, tries, Inc., Perth Amboy, NJ, Käserei Grundbach,Wattenwil, 99.45, Panela Loaf Switzerland, 99.30, Winzer Second Award: Wisconsin Cheese Third Award: Käserei Kurmann, Group, Monroe, WI, 99.30, Panela Kurmann AG, Gähwil, Switzer- Third Award: Anto Baghdassar- land, 99.25, Gähwiler Bergkäse ian, Central Valley Cheese, Tur- lock, CA, 99.25, Queso Blanco OPEN CLASS: SMEAR RIPENED HARD CHEESE HISPANIC MELTING CHEESES Best of Class: von Büren, Fromag- Best of Class: V&V Supremo erie Villeret, Villeret, Switzerland, Foods, Chicago, IL, 98.15, Queso 99.30, Tête de Moine AOP Quesadilla Second Award: Kälin Christian Second Award: Scott Butler, SA, Le Noirmont, Switzerland, OPEN CLASS: Second Award: Greg Gable, Torkelson Cheese Co., Lena, IL, 99.00, Tête de Moine AOP PEPPER FLAVORED CHEESE Alouette Cheese, 99.70, Alouette 98.00, Quesadilla Cheese Third Award: Siegfried Bärn- Best of Class: Bruce Workman, Vanilla Bean Cheesecake Third Award: John Pitman, Mill thaler and Team, Obersteirische Fair Oaks Farms, 98.95, Havarti Third Award: Rising Sun Farms, Creek Cheese, 97.95, Quesadilla Molkerei, Knittelfeld, Austria, with Jalapeno Pepper Phoenix, OR, 99.65, Cranberry 98.90, Steirischer Bergkäse Orange Cheese Torta with Cran- HARD HISPANIC CHEESES Second Award: Castello Cre- atively Crafted, Arla Fodsamba, berries Best of Class: Emmi Roth USA, PEPPER FLAVORED 99.70, Roth GranQueso Viby,Denmark, 98.70, Castello MONTEREY JACK OPEN CLASS: SMOKED SOFT & Second Award: Emmi Roth USA, Havarti with Jalapeño Best of Class: Herberto Nicholas, Third Award: Holland’s Family SEMI SOFT CHEESE 99.60, Roth GranQueso Reserve Maple Leaf Cheese, 99.90, Haben- Best of Class: Martin Scanlon, Third Award: Mexican Cheese Cheese, 98.65, Marieke Gouda jero Montery Jack Jalapeno Burnett Dairy, 99.90, Mozzarella Producers, Darlington, WI, 99.40, Second Award: Tillamook County string with smoked flavor Queso Cotija Creamery, 99.75, Stirred Curd Red OPEN CLASS: Second Award: Anthony Mon- OPEN CLASS: and Green Jalapeno Pepper Jack FLAVORED SOFT CHEESE giello, Formaggio Italian Cheese Third Award: Meister Cheese Best of Class: Losurdo Ball line Specialities, 99.70, Smoked Hand SMEAR RIPENED SOFT CHEESES Team 3, Meister Cheese Com- crew, Losurdo Foods, Heuvelton, Twisted String Cheese Best of Class: Moestl Franz & pany, 99.65, Habanero Longhorn NY, 98.85, Fresh Mozzarella with Third Award: Alois Pesendorfer Team, Almenland Stollenkaese Fresh Basil & Sundried Tomato crew, Gmundner Molkerei, Gmun- GmbH, Passail, Austria, 99.65, PEPPER FLAVORED Second: Tom Leonard, BelGioioso den, Austria, 99.55, Gmundner Arzberger Argentum ‘AMERICAN’ STYLE CHEESE Cheese, 98.35, Zesty Marinated Milch Stoderer Rauchkäse Second Award: Dylan Stanfield, Best of Class: C&W Team, Cabot Hand Braided Fresh Mozzarella Mt. Townsend Creamery, Port Creamery, 99.45, Hot Buffalo Third Award: Patrick Bennett, OPEN CLASS: Townsend, WA, 99.40, Off Kilter: Wing Cheddar Aiello Brothers, Sunbury, PA, SMOKED HARD CHEESE Scotch Ale Washed Rind Origi- Second Award: Kerry Henning, 98.25, Marinated Ciliegine Moz- Best of Class: Cows Creamery, nal Henning Cheese, 99.40, Chipotle zarella with Sun Dried Tomatoes Charlottetown, Canada, 99.30, Third Award: Johann Niedermair Flavored Cheddar Appletree Smoked Cheddar & Team, Berglandmilch eGen, Third Award: Team Black Creek, OPEN CLASS: cheese Wels, Austria, 98.90, Schardinger Saputo Specialty Cheese, Kiel, WI, FLAVORED SEMI SOFT CHEESE Second Award: Fernando Chavez- Weichkasesnack 99.30, Mango Fire Cheddar Best of Class: Johannes Schefer, Sandoval, Gold Creek Farms, Urnäscher Milchspezialitäten, Kamas, UT, 99.15, Smoked Par- Urnäsch, Switzerland, 99.30, mesan Complete Warehousing & Urnäscher Holzfasskäse Third Award: Cody Hollibough, Second Award: Anthony Mon- Glanbia Foods, Twin Falls, ID, Transportation Services giello, Formaggio Italian Cheese 98.90, Smoked Cheddar With Multiple Locations including Wilton and Sparta, WI. Specialities, Hurleyville, NY, 99.15, Marinated String Cheese OPEN CLASS: SOFT CHEESE Third Award: Jeff Mattes, Saxon Best of Class: Lake Country Dairy Creamery, Cleveland, WI, 98.80, Team, Arthur Schuman, Fairfield, Asiago Fresca with Rosemary NJ, 99.55, Cello Rich & Creamy Style Mascarpone OPEN CLASS: Second Award: Jaime Gomez, FLAVORED HARD CHEESE Lactalis American Group, Nampa, Best of Class: Bruce Willis, Bur- ID, 99.50, Sorrento Mascarpone nett Dairy, 99.55, Alpha’s Morn- Third Award: Lake Country Dairy ing Sun cheese with Herbs de Team, Arthur Schuman, 99.45, Provence Cello Thick & Smooth Mascar- Second Award: Tim Pearl, Glan- pone bia Foods, Twin Falls, ID, 99.45, Bacon Cheddar OPEN CLASS: Third Award: Cady Cheese, Wil- SEMI SOFT CHEESE son, WI, 99.40, Alpha’s Morning Best of Class: Alex Nietlispach, Sun with Rosemary Lesa, Bever, Switzerland, 99.30, Engadin Forte OPEN CLASS: FLAVORED Second Award: Saxon Cheese, CHEESE WITH SWEET 99.20, Snowfields Aged Bob Smith CONDIMENTS Third Award: Holland’s Fam- 1-800-972-8761, ext. 229 Best of Class: Alouette Cheese ily Cheese, 99.05, Thorp, WI, [email protected] Mix Men, Alouette Cheese USA, Marieke Golden New Holland, PA, 99.75, Alouette For more information, circle #8 on the Reader Response Card on p. 22 Pumpkin Spice • SeeCheese Contest, p. 11 March 21, 2014 CHEESE REPORTER Page 11

Cheese Contest Second Award: Line 1 Team East, Pine River Pre-Pack, 98.45, Gar- Continued from p. 10 den Vegetable Cold Pack Cheese OPEN CLASS: HARD CHEESE Spread Best of Class and Finalist: Alois Third Award: Anjan Reddy, Bel Pichler and Team, Obersteirische Brands USA, 98.30, Sharp Ched- Molkerei eGen, Knittelfeld, Aus- dar Cold Pack Cheese Spread tria, 9.75, Erzherzog Johann Second Award: Käserei Gabriel, SPREADABLE CHEESE Oberbüren, Switzerland, 99.70, Best of Class: Kraft Foods, Beaver Galluskäse Dam, WI, 99.45, Cream Cheese Third Award: Team Branderup, Second Award: Kelly Longseth, Arla Foods, Branderup, Denmark, Family Fresh Pack, Belleville, WI, 99.65, Regato 99.15, CheddaBlue Third Award: Luana Team 2, REDUCED FAT SOFT & SEMI Swiss Valley Farms, Monona, IA, SOFT CHEESE 99.10, Cream Cheese Best of Class: Team Steenderen, FrieslandCampina, 99.80, Gouda FLAVORED SPREADABLE Light Extra Matured CHEESE Second Award: Team Steenderen, Best of Class: Mike DeVoy, Lacta- SURFACE RIPENED GOAT’S Palmas, Spain, 99.7, Maxorata lis U.S.A., Inc., Merrill, WI, 99.45, FrieslandCampina, 99.65, Gouda MILK CHEESE Semicurado Pimenton Président Pepper Medley Gourmet Light Matured Best of Class: Cypress Grove Third Award: Carr Valley Cheese Spreadable Cheese Third Award: Steve Buholzer, Chevre, 99.50, Ripened goat Co. Inc., LaValle, WI, 99.65, Second Award: Urs Pfister, Cola- Klondike Cheese, 99.60, Reduced cheese with Italian black summer Cocoa Cardona santi’s Market, Highland, MI, Fat Peppercorn Feta in Brine truffles. 99.40, Gorgonzola Cheese Dip Second Award: Quality Cheeese HARD GOAT’S MILK CHEESE REDUCED FAT HARD CHEESE Third Award: Kelly Longseth, Inc., Vaughan, Canada, 99.45, Best of Class and Finalist: Katie Best of Class: CONO Kaasmak- Family Fresh Pack, 99.35, Cran- Goat Ash Hedrich-Fuhrmann, LaClare ers, 99.25, Beemster 30+ Old berry Almond Gourmet Cheese Third Award: Coach Farm, 99.25, Farms, Malone, WI, 99.50, Eva- Second Award: Joey Pittman, Spread Rawstruck lon Glanbia Foods, Twin Falls, ID, Second Award: José Carrión, Cen- PASTEURIZED PROCESS 99.00, Reduced Fat White Ched- SEMI SOFT GOAT’S tral Quesera Montesinos, 99.45, dar CHEESE MILK CHEESE Murcia Curado D.O.P. Third Award: Rudy Jozelic, Glan- Best of Class: Process Slice Team, Best of Class: Team Gerkesk- Third Award: Cypress Grove bia Foods, Twin Falls, ID, 98.80, Associated Milk Producers, Inc., looster, FrieslandCampina, 99.50, Chevre, 98.45 Reduced Fat White Cheddar Portage, WI, 98.30, Process Amer- Frico Chevrette Mild ican Slice Cheese SOFT & SEMI SOFT SHEEP’S Second Award: Team Gerkesk- LOWFAT CHEESE Second Award: Agropur, St. looster, FrieslandCampina, 99.40, MILK CHEESE Best of Class: Belmont Team, Hubert, Canada, 98.00, Creme de Cablanca Orange Windmill Best of Class and Finalist: Quei- Lactalis USA, Belmont, WI, 99.40, Grand Cheddar Third Award: Zijerveld, Bode- jos São Gião, Soc. Agro-Pecuária 8-oz Fat Free Feta Third Award: Marie Flickinger, graven, Netherlands, 99.35, Amal- de Vale do Seia, Seia, Portugal, Second Award: Ricotta Depart- Biery Cheese Co., Louisville, OH, tura Special Old 99.15 Queijo Serra da Estrela ment, Sorrento Lactalis, Buffalo, 97.75, Pasteurized Process Colored PDO NY, 99.35, Lowfat Whey Based American Cheese FLAVORED SEMI SOFT GOAT’S Second Award: Brenda Jensen, Ricotta Hidden Springs Creamery, Westby, MILK CHEESE Third Award: Jim Demeter, Klon- FLAVORED PASTEURIZED WI, 99.10, Farmstead Feta dike Cheese, 99.30, Lowfat Feta in PROCESS CHEESE Best of Class: Lorenzo Abellán, Central Quesera Montesinos, , Third Award: Moestl Franz & Brine Best of Class: Joe Wilson, Biery Team, Almenland Stollenkaese Cheese, 99.80, Naturally Smoked Murcia, Spain, 99.80, Murcia al REDUCED SODIUM CHEESE Vino D.O.P. GmbH, Passail, Austria, 98.75, Pasteurized Process Cheddar Arzberger Bellino Best of Class: Roger Krohn, Agro- Second Award: Elizabeth Tesch, Second Award: Maxorata, Grupo pur, 99.30, Reduced Sodium Pro- Welcome Dairy, Colby, WI, 99.55, Ganaderos de Fuerteventura, Las • SeeCheese Contest, p. 10 volone Pasteurized Process Habanero Second Award: Edin Topic, Glan- Third Award: Ned Schumacher, bia Foods, 99.05, 25% Reduced Welcome Dairy, 99.45, Pasteurized A Better Source Sodium Cheddar Process Habanero Third Award: William Arguera- Calles, Lactalis American Grou, SOFT GOAT’S MILK CHEESE For Cheddar Nampa, ID, 98.90, Part Skim Low Best of Class: Coach Farm, Pine We're Proud to offerWhite and Colored Cheddar Moisture Low Salt Mozzarella Plains, NY, 99.70, farmstead fresh Est. 2006 ranging from Mild to Extra Sharp in Flavor COLD PACK CHEESE, cheese Bill Novak II & Ben Novak Wisconsin Premium 640's Second Award: Laura Chenel’s 3rd Generation WI Licensed Cheese Maker CHEESE FOOD 4th Generation WI Licensed Cheese Grader Wisconsin Premium 40 lb. Blocks Chevre, Sonoma, CA, 99.45, Best of Class: Line 2 Team East, 4 Generations in the Cheese Business Wisconsin Premium 500 lb. Barrels Chabis Plain Pine River Prepack, Newton, WI, Wisconsin Premium Organic: Third Award: Team Steffes, 99.25, Chunky Bleu Cold Pack Sharp Cheddar Montchevre-Betin, 99.35, Fresh Cheese Food Monterey Jack & Colby, Goat Cheese Natural Second Award: Line 1 Team Pepper Jack East, Pine River Pre-Pack, 99.05, FLAVORED SOFT GOAT’S & Much More Garlic & Herb Cold Pack Cheese Set-Aside Programs Food MILK CHEESE Third Award: Line 3 Team East, Best of Class: Lydra Moody, Cheese Grading Services Pine River Prepack, 99.00, Black Montchevre-Betin, 98.95, Rondin Spot Purchases Available Creek Sharp Cheddar Cold Pack Four Pepper Cheese Food Second Award: Woolwich Dairy USA, Lancaster, WI, 98.75, Chev- COLD PACK CHEESE SPREAD rai Fine Herb Tel: 920.338.1571 Fax 920.338.1714 Best of Class: Greg May, Bel Third Award: Cypress Grove www.novakscheese.com Bill's Cell: 920.246.9151 • [email protected] Brands USA, Little Chute, WI, Chevre, Arcata, CA, 98.55, Lav- Ben's Cell: 920.246.8789 • [email protected] 99.20, Port Wine Cold Pack ender and wild fennel pollen hand Cheese Spread sprinkled on fresh chevre. For more information, circle #9 on the Reader Response Card on p. 22 Page 12 CHEESE REPORTER March 21, 2014

Cheese Contest Mancha,Spain, 99.85, Queso D.O. Continued from p. 11 Manchego Dehesa de Los Llanos Gran Reserva Third Award: Los Cameros, Lac- teos Martinez, S.L., Haro, Spain, FLAVORED SOFT & SEMI SOFT 99.80, Queso de Oveja Anejo SHEEP’S MILK CHEESE Best of Class: Quesos La SOFT & SEMI SOFT Princesa Iberica, Master Select MIXED MILK CHEESE Export, 99.10, La Princesa Best of Class: Ilbesa, Zamora, Iberica Mini Sweet Sherry Wine Spain, 99.20, Esquila Mezcla Sheep Cheese Curado Second Award: Quesos La Princ- Second Award: Jean-Michel esa Iberica, Master Select Export, Rapin, Fromagerie Le Maréchal 98.60, La Princesa Iberica Mini SA,99.15Le Maréchal Fine Herbs Sheep Cheese Third Award: Ilbesa, Zamora, Third Award: Carr Valley Cheese, Spain, 98.70, Luyan Madurado 98.55, Black Sheep Truffle FLAVORED SOFT & SEMI SOFT SURFACE RIPENED SHEEP’S MIXED MILK CHEESE La Maison Alexis MILK CHEESE Best of Class: Over 250 volunteers, nick- Best of Class and Finalist: de Portneuf, St-Raymond, Canada, named the B-Team, donated Heinz Kröll, Sennerei Zillertal, 98.70, Chèvre des Neiges Figues & time to the World Championship Mayrhofen, Austria, 99.05, Edel- Oranges Cheese Contest, before, during schaf-Schafkäse Second Award: Hook’s Cheese and after the actual judging. Second Award: Moestl Franz & Company, Inc., Mineral Point, Team, Almenland Stollenkaese, WI, 96.65, EWE CALF to be KID- Second Award: Haystack Moun- Second Award: Dairytown 2, 97.95, Arzberger Aurum ding Blue tain Goat Dairy, Longmont, CO, Dairytown Processing, Sussex, Third Award: Carr Valley Cheese, Third Award: Carr Valley Cheese, 98.90, Bufala Soldier 3-Milk Cam- Canada, 98.55 97.20, Cave Aged Marisa 96.00, Mobay embert Third Place Award: Elvir, France, Third Award: Dane Huebner, 98.40 HARD SHEEP’S MILK CHEESE SURFACE RIPENED Grafton Village Cheese, Brattle- Best of Class: Sirana Gligora, MIXED MILK CHEESE boro, VT, 98.80, Shepsog OPEN CLASS: Island of Pag, Croatia, 99.90, Hard Best of Class: Old Chatham SHREDDED CHEESE sheep cheese with pressed olives Sheepherding Company, Old Cha- HARD MIXED MILK CHEESE Best of Class Award: Team Sar- Second Award: Dehesa de tham, NY, 98.95, Hudson Valley Best of Class: Brenda Jensen, tori Whey, Sartori Company, Los Llanos S.L., Castilla La Camembert Hidden Springs Creamery, 99.60, 98.55, Sartori Reserve SarVecchio Meadow Melody Grande Parmesan Second Award: Brenda Jensen, Second Award: Team Sartori Hidden Springs Creamery, 99.40, Whey, Sartori Company, 98.30, Meadow Melody Reserve Sartori Reserve Merlot BellaVi- Third Award: Los Cameros, Lac- tano teos Martinez, 99.25, Queso de Third Award: Masters Gallery Mezcla Curado Foods, Plymouth, WI, 98.15, Gour- met Cheddar Blend SALTED BUTTER Best of Class: Grassland Dairy PREPARED CHEESE Custom Dairy and Products, Greenwood, WI, 99.65 FOODS Second Award: Elvir, CONDE Best of Class Award: Team Fay- SUR VIRE, France, 99.60 ette, Brunkow Cheese, 99.30, Cheese Solutions Third Award: Dairy Farmers of Brun-uusto Baked Cheese with America, Winnsboro, TX, 99.55 Garlic Equipment Services UNSALTED BUTTER Second Award: Anthony Mon- • 640 lb Block & 500 lb Barrel Systems • Plant & System Analysis Best of Class: Team 4, O-AT-KA giello, Formaggio Italian Cheese • 40 lb Block Forming Towers • Turnkey Handling Systems Milk Products, Batavia, NY, 98.60 Specialities, 99.25, Prosciutto & • Curd Distributors • Automation & Controls Fresh Basil Roll Third Award: Anthony Mongi- • Draining/Matting/Salting Belts • Systems Integration ello, Formaggio Italian Cheese • Automated Curd Filling Systems • Installation, Startup & Commissioning Specialities, 99.15, Chorizo & • Airlock & Blower Packages • Process Piping Cilantro Roll. • Block Crumblers • Retrofit Solutions • Press Stations • Complete Customer Support • Rolling Presses • Collators - 40 lb to 640 lb Blocks • Conveyor/Track Systems Custom Design and Fabrication • Whey Probes/Knife Stations • Process Engineering • HTST Pasteurization Systems • Leading-edge Automation • CIP/COP Systems • USDA Compliant • Dollies, Pans, Angles & Fill Extensions • 3A Sanitary Design • Vacuum/Press Chambers • Ergonomic Engineered • Revac Chambers • Safety Awareness • Unloading/ Palletizing Equipment • Stainless Steel Experts

“A Tradition of Innovation and Excellence... Since 1933.”

50 judges from around the world judged a www.millerbernd.com record 2615 cheese and butter entries in the technical cheese competition two-day span.

For more information, circle #10 on the Reader Response Card on p. 22 March 21, 2014 CHEESE REPORTER Page 13

Uplands Cheese, Home To More Than Half Of Adults “Flexible Protein Users” as barriers “While our interest in protein is to getting more protein are that growing, we’re looking for alterna- Award-Winning Pleasant Want More Protein In Their many sources of protein contain tives to meat,” Balzer continued. Ridge Reserve, Is Now Diets, And Are Looking For fat, are high in calories, or are too “Many of us are looking to lower Under New Ownership Alternatives To Meat expensive. the cost of our protein sources, NPD reported that some of and animal meat is generally more Dodgeville, WI—Uplands Cheese, Chicago—The majority of US these perceived barriers could be expensive than plant-based pro- home to the award-winning Pleas- consumers (78 percent) agree that at play for the beef category, which tein, which explains the growth in ant Ridge Reserve cheese, is now protein contributes to a healthy is not seeing the same consump- Greek yogurt and other alternate under new ownership. diet and more than half of adults tion increases as are some other protein sources.” Cheese maker Andy Hatch and say they want more of it in their protein sources, such as yogurt, “It is important for food and herdsman Scott Mericka, both of diets, the NPD Group has reported. nuts/seeds, eggs and chicken. The beverage marketers to highlight whom began as apprentices years In their quest for more protein, challenges for beef might be more wherever possible that their prod- ago at Uplands, announced that about half of consumers say non- about perception, since nearly half ucts are a good source of lean pro- they have purchased the cheese meat sources are best and the other of primary grocery shoppers view tein. In fact, the protein study we company and dairy farm from its half consider meat and fish the animal protein as the best source conducted showed certain mes- founders, Mike Gingrich and Dan best source of protein, NPD noted. of protein. sages about protein resonated more Patenaude. Those consumers willing to look “Consumers want more protein than others,” said Darren Seifer, Hatch and Mericka have been beyond meat in order to meet their in their diets. In fact, the only issue NPD food and beverage industry managing the farm since 2010, protein needs are motivated by that US adults are now checking analyst and co-author of the pro- resulting in a gradual transition health-related reasons, according on the Nutrition Facts label on the tein report. The study also found completed in February with the to NPD’s recently released report, back of foods and beverages is the nearly half of primary grocery final transfer of ownership. “Protein Perceptions and Needs.” amount of protein,” said Harry Bal- shoppers have purchased protein- “This has been a long time in The reasons often mentioned by zer, chief industry analyst at NPD. enriched foods. the works and we couldn’t be more pleased to see the farm, the cows and the cheese pass into such capa- ble hands,” Gingrich said. Uplands Cheese was founded in 2000, when Gingrich and Paten- aude began crafting Pleasant Ridge Reserve with the grass-fed milk of their cows. A year later, Pleasant Ridge Reserve gained national acclaim after winning the Best of Show award in the American Cheese Society’s annual cheese competition. Pleasant Ridge Reserve also won Best of Show honors in the annual ACS cheese competition in 2005 and in 2010, making it the only cheese to have won ACS Best of Show three times. Pleasant Ridge Reserve also captured the top prize in the 2003 United States Cham- pionship Cheese Contest. Hatch, who has overseen cheese production for Uplands Cheese since 2007, believes the Pleasant APRIL 22 - 24, 2014 Ridge Reserve crafted today is better than ever. WISCONSIN CENTER “We’ve continued to improve MILWAUKEE, WISCONSIN USA our pastures and our herd, and every year we refine our work in the ripening rooms, to the point where almost every batch is as good as the standout batches of several years ago,” Hatch said. Pleasant Ridge Reserve, which is made in the tradition of Alpine cheeses like Gruyere and Beaufort, is produced only in the summer JOIN NORTH AMERICA’S SCHEDULE HIGHLIGHTS months, while the farm’s cows are LARGEST CHEESE & WHEY on pasture. PROCESSING EXPO KEYNOTE: Lino Saputo Jr., Saputo Inc. In 2010, Hatch added a sec- KEYNOTE: Wisconsin Governor Scott Walker ond cheese to the Uplands line: More than 500 supplier SEMINAR: A Renewed Emphasis on Food Rush Creek Reserve, a soft-ripened booths in the 200,000 sq. ft. exhibit hall Safety for Cheese cheese wrapped in a strip of spruce bark and made with the hay-fed Dairy processors register SEMINAR: Advances in Wastewater Processing for Dairy Processors milk of autumn months. Rush FREE for the exhibit hall Creek Reserve cheese continues Awarding winners in SEMINAR: New Learnings in to sell out quickly each Novem- the 2014 World Cheese Production Championship SEMINAR: Growth in Whey & ber and December, when it’s sold Cheese Contest across the US, Uplands Cheese Dairy Ingredients AIRY R D RE O S F E R A E R

T C

E C noted. Event Hosts: For more information about CDR SCHEDULE AND INFORMATION Uplands Cheese, visit www. AVAILABLE ONLINE AT CHEESEEXPO.ORG uplandscheese.com; phone (608) 935-5558; or e-mail contact@ uplandscheese.com. Page 14 CHEESE REPORTER March 21, 2014

Prices Could Ease Those being squeezed include in the US as a harsh winter passes to significantly improve on, Rabo- (Continued from p. 1) not only “hapless” import com- and new forage crops are cut. bank said. The US will also have petitors to China in regions such Milk supply in export regions fewer stocks to draw down than it as South East Asia and the Mid- is forecast to rise more than 3.3 did 12 months prior. is now well and truly finding its dle East but also consumers in percent year-over-year during the Global demand is also likely to way onto the international mar- the West who now face a wave of 2014’s first half as the end of a improve somewhat in the second ket, Rabobank said. After a year retail price inflation in the dairy strong Southern Hemisphere sea- half of 2014, assuming the world of stagnancy or decline, outgoing cabinet. son overlaps with a strong North- economy remains on a slow recov- shipments from key exporters rose Rabobank has said for some ern Hemisphere season. ery track. by 11 percent in the fourth quarter time that the peak of the Northern While consumption in some Nonetheless, spillover from of 2013. Hemisphere supply season (April/ export regions will also increase, strong growth in exportable sup- But China raised its purchases May) and its aftermath will pro- the rate of growth for surplus ply generated in the first half of from the international markets vide a “major testing point” for the regions as a group will be lim- the year, expectations of a solid another level, more than account- resilience of current pricing. ited by slow employment growth, Southern Hemisphere season, and ing for the entire increase in With the Oceania season now limiting consumption growth in some slowdown in the growth in exportable supply through the largely sold, much depends on the these regions to around 1 percent Chinese buying should see prices fourth quarter of 2013 and most relative strength of production year-over-year in the first half of ease moderately through the sec- likely through February as well. 2014. ond half of this year, Rabobank In what Rabobank calls a “reoc- growth in the European Union and the US versus the appetite Rising milk supply should there- commented. curring nightmare for many import- Rabobank sees the following of China, and how quickly other fore generate a large increase in ers,” this has again left the rest of exportable supply (forecast up 20 upside influences on prices: buyers will step in to soak up addi- the buy side of the global market percent year-over-year in the first  The market will require a tional product once China’s appe- with less product to go around, and half of 2014) for the international strong Northern Hemisphere sup- tite is satiated. facing exceptionally high prices as market, Rabobank said. ply peak if prices are to ease in the the market seeks to ration supply. Rabobank expects 2014’s sec- Facing consumption growth near term. ond quarter to bring a period of More than 12 months of in the low single digits, and only  If Chinese milk production enforced dieting and the flow-on very strong growth in exportable steady local production, Chinese continues to fall in 2014, rather effects of high commodity prices supply from the world’s key sur- purchases from the world market than stabilize, import growth will are creating a difficult operating plus regions as producers respond are expected to rise by about 25 exceed Rabobank’s estimates and environment in many markets, to high milk pricing and low feed percent in 2014’s first half. provide further support to prices. Rabobank said. Some markets face costs. This will soak up a share of  If the March halt on issuing physical shortages, while most face The strong recent momentum increased international supply, but export permits by the Argentine “significant” retail price inflation. in the EU will start to be replicated leave almost 4 billion liters of addi- government is extended, the world tional export supply to be shared will lose a useful contributor to among other buyers in 2014’s first export supply. half. Rabobank’s downside influences With economies generally on prices include: Small-Scale improving in emerging/deficit mar-  Rabobank assumes that Russia kets, and stocks at critical lows, this will continue to increase purchases product is expected to be bought from the world market in 2014 to Specialty Vats up eagerly. However, pricing will supplement local market shortages. need to ease somewhat to ensure A significant economic slowdown Cheese, Yogurt, Sour Cream this occurs, reflecting the less strict or trade disruptions resulting from rationing of supply required from the Ukrainian crisis could change Kusel Small-Scale Specialty Cheese Vats are specially engineered to maximize around mid to late second quarter this scenario. productivity, maintain yield and conserve space. when the Northern Hemisphere  Emerging market buyers season peaks. (besides China) may not come www.kuselequipment.com In 2014’s second half, milk pro- back to the market with the same [email protected] duction growth will slow in several force Rabobank anticipates, given 920-261-4112-phone regions as prior year weather (and the recent slowdown in their econ- hence comparables) proves harder omies and weaker currencies.

WMMB Plans Launches NOW DOWNLOADABLE Social Media Campaign For OFF I-TUNES Milliennials New Cookbook Madison—The Wisconsin Milk Marketing Board recently announced its newest statewide initiative designed to educate future Wisconsin generations about the social and economic benefits of the dairy industry within the state. “America’s Dairyland is My Land” features a YouTube video series with testimonials from Mil- lennials working in Wisconsin’s dairy industry. Included in the vid- eos are a high school ag teacher, urban cheese maker, dairy farmer and a dairy scientist, among others. The Wisconsin Dairy Facebook page will highlight video testimonials, along with other campaign elements like a series of photos and quotes from other Wisconsin Mil- lennials about their connection Call 608-246-8430 or email: [email protected] to subscribe or to the dairy industry. Recipes can now be submitted online to reci- for questions regarding the Cheese Reporter App [email protected]. March 21, 2014 CHEESE REPORTER Page 15

Forward Pricing to pay producers and coopera- more detailed accounting in their tracting dairy farmer or co-op a dis- (Continued from p. 1) tives the minimum uniform blend monthly payroll reports to the closure statement informing them or component prices for con- market administrator and remit- of the nature of the program and program has been prohibited since tract milk, they must continue to tance information provided to par- providing certain information that the program expired on September account to the pool for all milk ticipating producers. should be considered before enter- 30, 2013. they receive at the respective fed- In accordance with these provi- ing into a forward contract. It is The 2014 farm bill extends the eral order’s minimum class prices. sions, the monthly payroll report of important that producers clearly program to allow new contracts to In the case of milk received by a participating handlers is required understand on what basis they be entered into until September transfer from a co-op’s pool plant, to contain detailed accounting are being paid for contract milk, 30, 2018. Any forward contract a handler may forward contract for that distinguishes gross values paid USDA said. entered into up to and until the all such transferred milk that is not for applicable volumes of contract The disclosure statement must September 30, 2018, deadline is used in Class I. versus non-contract milk for each be signed on the same date as the subject to a September 30, 2021, Only producer milk that is sub- producer. contract by the dairy farmer or expiration date to meet the terms ject to forward contracting with Remittance information from co-op representative and will have of the contract. a handler in compliance with participating handlers to partici- to be returned by the handler to The dairy forward pricing pro- the forward pricing program will pating producers must clearly dis- the market administrator together gram allows a handler to forward be exempt from the order’s mini- tinguish gross values and volumes with the contract. contract for an amount of milk up mum blend price provisions. In for contract versus non-contract Any contract that is submitted to the volume of Class II, III, and the case of non-member milk that milk. to the market administrator with- IV milk pooled on the order by is reported as producer milk by a These distinctions avoid any out the disclosure statement will the handler during a month and cooperative association handler questions concerning compliance be considered to be invalid, USDA be exempt from the minimum fed- or pool plant operator, but pay- with federal order minimum price reported. eral order blend price provisions rolled by a nonpool plant operator, requirements for participant milk Producers who are not members for that milk. USDA, including the co-op or pool plant operator, not under contract. of a co-op should be aware that market administrator personnel, respectively, will be responsible As with the forward pricing their milk weights and tests will does not determine the terms of for any underpayment to a non- program, handlers participating continue to be handled in the same forward contracts or enforce nego- member producer in the event in the federal order program must way by the market administrator tiated prices. that milk under contract becomes submit to the market administra- even if they choose to enter into subject to minimum milk market- tor a copy of each contract for a forward contract which prices ing order pricing (as in the case of which it claims exemption from their milk on a different basis than Program Participation Is Voluntary over-contract milk). the order’s minimum blend pric- Participation in the dairy forward the milk marketing order in which In this way, co-op handlers, ing provisions. pricing program is voluntary for their milk is pooled. pool plant operators, and nonpool The contract must denote the dairy farmers, dairy cooperatives, For example, if a producer in the plant operators may continue the pricing terms for contract milk. and handlers. Handlers may not Appalachian order, which prices arrangements that have evolved to The contract must be signed require producer participation in the milk of dairy farmers on the pool milk under the federal order prior to the first day of the first a forward pricing program as a basis of skim milk and butterfat, program and all will be permitted month for which the contract condition for accepting milk. A enters into a contract that prices to participate in the forward con- applies and must be received by producer or cooperative associa- milk on the basis of protein, but- tracting program. the market administrator by the tion may continue to have its milk terfat, other solids, and somatic 15th day of that month. priced under the minimum pay- cell count, the producer will only For the first month that the pro- ment provisions of the applicable receive data from the market All Reports Still Required gram is effective, contracts must be milk order. administrator on the skim and Any handler participating in the signed on or after the day on which Any “handler” is eligible to butterfat components to compare program will continue to file all of the program becomes effective. enter into a forward contract(s) against the buying handler’s test the reports that are required under For example, if the program with producers or cooperatives data. the applicable federal order. This becomes effective on February 15, of producers. The term “handler” If the producer wants to verify includes reports of receipts and contracts for March milk must be includes not only the operator of other component tests, they must utilization of milk and monthly signed between February 15 and a pool plant or nonpool plant, but do so at their own expense. payroll reports that show all infor- February 28, and copies must be also a broker serving as a handler, For more information, contact mation required by the orders. received by the market administra- a proprietary handler, and a coop- Roger Cryan, director, Economics The notable difference, how- tor by March 15. erative association acting as a han- ever, for handlers participating Division, USDA/AMS/Dairy Pro- dler with respect to non-member in the forward pricing program Disclosure Statements grams, at (202) 720-7091; e-mail milk delivered to a pool plant or is that they must also provide Each handler must give each con- [email protected]. diverted to a nonpool plant. A handler’s combined Class II, III, and IV producer milk utilization The IVARSON 640 BLOCK CUTTING SYSTEM is the newest develop- is defined as the handler’s “eligible A CUT ABOVE ment from IVARSON in the cheese packaging industry. Designed milk.” In the case of a multi-plant THE REST! specifically for feeding today’s high output cuing, slicing and shred handler, the handler’s Class II, III, lines, the 640 BCS is designed with simplicity and sanitation in mind. IVARSON’s reputation for quality assures you the equipment is and IV producer milk utilization THE IVARSON will be combined together for all of constructed with quality materials that stand up to the harshest the handler’s milk regulated under BCS environment, and the equipment is backed by the best service and one milk marketing order. guarantee in the business. A handler will only be exempt from paying the milk order’s The IVARSON 640 BCS will deliver loaves and bars to your slice and minimum blend price on its vol- chunk lines with consistent dimensions without any trim. This means ume of eligible milk. If a handler higher efficiency, beer yield and increased thru-put for your enters into forward conttracts for production lines. Consider the IVARSON 640 BLOCK CUTTING more than the eligible milk vol- SYSTEM to improve your efficiency. ume (“over-contract” milk), the handler must notify the market ADVANTAGES administrator. If the handler fails - Process a 640 pound block in less than 4 minutes to notify the market administra- - Cuts bars and loaves with consistent width and height with no trim tor of payment adjustments, the - Automated system, requiring only one operator to load the block market administrator will prorate - Cut slabs from 1.5 inches to 7 inches, accurate to a thirty second of a inch www.ivarsoninc.com - Quick change cu ing harps allow multiple formats on same production run the over-contract milk to each producer and cooperative having a contract with the handler. Visit us on line and see the IVARSON 640 BLOCK Processing & Packaging Equipment Milwaukee, Wisconsin CUTTING SYSTEM in action at www.ivarsoninc.com/640BCS.php Although handlers participating in the program will not be required For more information, circle #14 on the Reader Response Card on p. 22 Page 16 CHEESE REPORTER March 21, 2014

of the volume of products will Dannon Commits To NOSB is responsible for meet the United States Food and PERSONNEL reviewing materials and/or rec- Improving Nutrient Density Drug Administration’s (FDA) PAUL CORNEY will be ommending changes to the Of Fresh Dairy Products, definition of “fat free” or “low in appointed president and chief National List of Allowed and fat.” Reformulating Products To operating officer of the Dairy Prohibited Substances and  Invest $3 million for edu- Have Less Sugar, Fat Foods Division (USA) of Saputo, advising the secretary of agri- cation and research focused on Inc., effective April 1. Corney Washington—Dannon, Kwik culture on other aspects of the healthy eating habits, including first joined Saputo in 2001, and Trip and Del Monte this week US Department of Agriculture the sponsorship of scientific sym- has served as senior vice presi- announced new commitments organic regulations. posia on nutrition and probiot- dent of national retail sales, Dairy to make healthier choices more Appointees will serve a five- ics, education programs for health Division (Canada). Before that, accessible and affordable for con- year term of office beginning care providers and/or consumers he held several senior manage- sumers. January 24, 2015. on the benefits of lowfat and fat- ment positions in sales and opera- The companies announced their Written nominations, with free yogurt and research grants tions with other dairy processors. new commitments during the Part- and scientific partnerships with cover letters, resumes and a nership for a Healthier America’s required form, must be post- universities dedicated to nutrition CHRISTIE TARANTINO has (PHA) Building a Healthier Future marked on or before May 15, research. been selected as the new execu- Summit. 2014. Kwik Trip, which runs more tive vice president for the Insti- Dannon committed to improv- Nominations can also include than 400 convenience stores and tute of Food Technologists ing nutrient density and reducing endorsements or letters of rec- other outlets in Wisconsin, Min- (IFT). Tarantino brings more sugar and fat in its yogurt products. ommendations. nesota and Iowa, committed to than 17 years of association man- Specifically, Dannon is making the All applicable information improving healthier food access agement experience to IFT, most following commitments: should be sent to Rita Meade, and implementing a new EAT- recently leading the Association  Improve by 10 percent the Smart program and other poli- USDA–AMS–NOP, 1400 Inde- Forum of Chicagoland. In her nutrient density of its overall port- cies that promote healthy habits pendence Avenue, SW, Room new role, Tarantino will oversee folio of products including all fresh among consumers. Kwik Trip will 2648–S, Ag Stop 0268, Wash- several IFT programs, including dairy products marketed under also start a “Healthy Concessions” ington, DC 20250. the IFT Annual Meeting & Food Dannon, Danimals, Danonino, program. For more information, con- Expo, Feeding Tomorrow, the Oikos, Activia, Light & Fit and Specifically, among other tact Rita Meade at (202) 720– IFT Foundation, learning pro- DanActive by June of 2016. things, Kwik Trip is committing 3252 or via email: Rita.Meade@ grams and marketing communi-  Reformulate products so that, to offering four categories of fruit, ams.usda.gov. cations campaigns, among others. by June of 2016, 70 percent of the four categories of vegetables, six volume of products and 100 per- whole grain products and four non- JOE HERMAN has been RECOGNITION cent of the volume of products fat or low-fat dairy products. appointed chief operating offi- intended for children will contain All of these foods will be priced CRAIG LOUTTIT has been cer and chief financial officer less than 23 grams of total sugar per less than Kwik Trip’s regional aver- selected as the new chief finan- for Hickory Farms, Inc. In this six ounces. age price to increase the afford- cial officer of A2 Corporation, newly-created position, Herman  Reformulate products so ability of such healthy products for effective early next month. He will provide leadership and sup- that, by June of 2016, 75 percent customers. succeeds the company’s current port to Hickory Farms’ executives CFO SARAH KOLKMAN. in charge of holiday markets, fran- Louttite joins A2 Corporation chise operations, supply chain, with several years of financial finance and administration. Her- management experience. man joined the company in May 2013 as interim chief financial Masters Gallery Foods, Inc. officer. has been honored with the Before that, he was a partner in 2013 Wisconsin Manufacturer Packaging that reinvents the WHEEL Davenport, Hanf & Company, an of the Year Grand Award in Ohio firm specializing in finan- the large company category. Jeff cial, operational and organiza- Gentine, executive vice presi- With tional development. dent and co-owner of Masters Market Loud! Flair Packaging Gallery, said that knowing the Don’t be part of the background noise. company was chosen amongst Differentiate your brand and develop new interest + customer loyalty. Nominations Sought so many deserving manufactur- For National Organic ers in multiple industries from Standards Board; Due across the state makes the award May 15, 2014 even more special. Masters Gal- lery cheese products are distrib- Washington—The US Depart- uted throughout the United ment of Agriculture (USDA) States and Puerto Rico, with is seeking nominations to fill exports into Mexico and other four vacancies on the National countries. Organic Standards Board (NOSB). Nominations must be DEATHS received by May 15, 2014. Vacancies for the 15-member Todd Hunter, 53, of Plymouth, organic standards board need to WI, died Monday, March 17 • Vacuum pouches be filled for an environmentalist, at his home after an eight-year • Prezippered pouches • FLAIR thermoforming ﬁlms organic producer, organic han- battle with cancer. Hunter was a (forming, non-forming, and peelable applications) dler, and retailer. longtime employee of Sargento • Superior contact clarity Positions are designated to Foods, Inc. • Excellent machine performance • Optimize shelf-life with the proper ﬁlm barrier represent various sectors of the • Stock program or custom options organic community, including John Melster, 92, of Waukesha, those who have expertise in areas WI, died Monday, March 10, Let us show you what’s possible. Call today! of environmental protection and 2014. Melster helped to launch resource conservation, own or Dairyland Food Laboratories, operate an organic production where he worked for several or handling operation, or own years until starting his own busi- Canada - 403-207-3226 | USA - 920-574-3121 or operate a retail establishment ness, The Melster Company. with significant trade in organic Melster retired just three years products. ago at the age of 89. For more information, circle #16 on the Reader Response Card on p. 22 March 21, 2014 CHEESE REPORTER Page 17

Color-Coded Smart Tags sity in Beijing, China. Use of the The colors signify a range InterBev Process To Be tags could potentially solve the between 100 percent fresh and 100 Co-Located With Process Can Tell Consumers problem of knowing how fresh percent spoiled. Expo, International Dairy Whether Carton Of Milk packaged, perishable foods remain For example, if the label says Has Turned Sour Without over time. that the product should remain Show Starting In 2015 And a real advantage, Zhang fresh for 14 days under refrigera- McLean, VA—The Food Pro- Opening The Container said, is that even when manufac- tion, but the tag is orange, it means cessing Suppliers Association Dallas, TX—A color-coded smart turers, retailers and consumers that the product is only roughly (FPSA) and NuernbergMesse tag, which would appear on the don’t know if the food has been half as fresh. have signed an agreement to packaging, could tell consum- unduly exposed to higher temper- The researchers developed and co-locate Process Expo and the ers whether a carton of milk has atures, which could cause unex- tested the tags using E. coli in milk newly relaunched InterBev Pro- turned sour without opening the pected spoilage, “the tag still gives as a reference model. cess in Chicago, beginning next container, according to research a reliable indication of the quality “We successful synchronized, at year. presented at the 247th national of the product.” multiple temperatures, the chemi- The two shows, along with meeting and exposition of the The tags, which are about the cal evolution process in the smart additional co-location partner American Chemical Society. size of a kernel of corn, would tag with microbial growth processes the International Dairy Show, “This tag, which has a gel-like appear in various color codes. in the milk,” Zhang explained. will take place September consistency, is really inexpen- “In our configuration, red, or This technique has been pat- 15-18, 2015, bringing together sive and safe, and can be widely reddish orange, would mean fresh,” ented in China, and Zhang said more than 1,000 exhibiting programmed to mimic almost all Zhang said. “Over time, the tag the next step is to contact manu- companies and 21,000 indus- ambient-temperature deteriora- changes its color to orange, yellow facturers and explain how the tag try professionals in the North tion processes in foods,” said Chao and later green, which indicates would be useful for them and their and Lakeside Halls of Chicago’s Zhang, Ph.D., of Peking Univer- the food is spoiled.” customers. McCormick Place. Attendees will have unlimited access to the show floors and educational programs of all three co-located shows. “We are very excited to add InterBev Process to the Process Expo event and look forward to the new participants it will bring to the show including new equipment and technologies, as well as new attendees who we expect to see,” said David Seckman, FPSA’s president and CEO. “There is no doubt that with InterBev Process joining with Process Expo and the Interna- tional Dairy Show, Chicago will be the epicenter of processing and packaging technologies for the global food and beverage industries,” Seckman added. “We are convinced that the co-location of InterBev Process and the Process Expo will best serve the needs of all exhibitors and attendees,” said Wolfgang Kranz, member of the management board and executive director international at Nurn- bergMesse, which is based in Nurnberg, Germany. Staff from each of the orga- nizations will continue to be responsible for their respective shows, including con- 2014 International Cheese ducting sales and marketing Technology Exposition activities, developing educa- April 22-24, 2014 tional programs and meeting Wisconsin Center, Milwaukee the operational needs of their Booth 1103 exhibitors. For more information about exhibiting at the 2015 Interna- tional Dairy Show, visit www. dairyshow.com. Exhibit space sales for Pro- cess Expo are currently open to FPSA members and will open to the general public in May. InterBev Process exhibit sales will begin in June. For information regarding Process Expo, visit www.mypro- cessexpo.com; to reserve space, contact Grace Cular Yee, FPSA sales director, at [email protected]. For more information, circle #17 on the Reader Response Card on p. 22 Page 18 CHEESE REPORTER March 21, 2014

Citing Several Motives, goes mainstream, it’s not just about Popularity Of Pizza: Pizzeria, Italian the ‘mom and pop shop’ or farm Almost 90% Of Consumers stand. Even large companies have Restaurant Sales Surpass $62 Billion Consider Where Product a role to talk about where they Chicago—The pizzeria and Italian sell between $500,000 and $1 mil- Is Produced When Making source food and the respective restaurant foodservice segment is a lion annually. Food Purchase Decisions impacts on local communities,” growing $62 billion industry, with About 24 percent of Italian said Alison DaSilva, executive California and New York leading restaurants bring in more than $1 Boston, MA—Almost nine out of vice president, Cone Communica- in number of pizza-centric opera- million in sales a year. 10 Americans (89 percent) con- tions. tions. In the US, 53 percent of all piz- sider where a product is produced “Using local as a broader value Foodservice database and ana- zerias are independent operations. when making food purchasing proposition helps companies of all lytic firm CHD Expert recently Italian restaurants, however, con- decisions, and two-thirds (66 per- sizes talk about the social and envi- released its latest report on the sist of primarily independent estab- cent) would pay more for food that ronmental benefits of responsible 2014 pizza industry landscape. lishments, with approximately is produced close to home, accord- sourcing,” DaSilva added. As of this month, more than 84 percent being independently ing to the 2014 Cone Communci- A number of specific health and 98,000 restaurants in the US fall owned. cations Food Issues Trend Tracker. sustainability issues rose to the top into the pizza, pasta and Italian Of the nearly 100,000 places Consumers state that supporting as most important when hitting simplified menu type, with more across the US where pizza is served, local businesses (64 percent) is the the grocery aisles, Cone Commu- than 70,000 of those restaurant about 27 percent of them are con- primary reason for buying local. nications noted, including food operators being sub-classified in sidered Full Service Restaurants Other motives include: safety (93 percent) and nutritional the pizzeria menu type. (FSRs). At an FSR, table service is  39 percent believes the taste value (92 percent). Pizza meals average at $12.29 provided and the bill is paid after and quality of the product is better. But at least two-thirds of Ameri- per check, with 87 percent of you eat.  31 percent has more trust in cans prioritize a variety of other checks carried by pizzerias totaling Limited Service Restaurants the standards for locally produced issues as significant factors in less than $10. Considering annual (LSRs) is where customers gen- foods than other regions or coun- deciding what makes it into the sales volume, 57 percent of the erally order and pay at the countries. shopping cart, including: 74 per- approximate 70,000 pizzerias in ter. While a chain restaurant can  28 percent believes the prod- cent locally produced; 69 percent the US report annual sales ranging fall into either category, chains ucts are healthier. sustainable packaging; 69 percent between $500,000 and $1 million. are much more prevalent in the  26 percent thinks it’s better animal welfare; 67 percent non- Also, there are a significant LSR segment. To be considered a for the environment when food GMO; and 65 percent protects and number of small local pizza joints “chain,” a restaurant brand must doesn’t travel as far. renews natural resources. across the nation, with approxi- have more than nine locations in Consumers’ convictions are so More than eight in 10 Ameri- mately 38 percent of pizzerias operation. strong in their commitment to pur- cans (83 percent) consider sus- reporting annual sales that are less While there are many chain chase locally produced foods that tainability when buying food and than $500,000. LSR restaurants that serve pizza, nearly half (46 percent) would sac- would like to see more options Only 3.9 percent of pizzerias there is only one FSR chain in the rifice variety to do so. available that protect the environ- generate more than $1 million in US that falls into the Italian Piz- “As the local food movement ment (81 percent). annual revenue. zeria Menu Type – the Olive Gar- While the national demand for den. The Olive Garden has more pizza supports thousands of pizze- than 800 locations in operation rias that sell pies and slices, there across the country, with two res- are also thousands of Italian restaurants in Alaska. taurants that serve pizza along with Certain US states are more other Italian dishes. devoted to pizza than others, CHD These establishments show reported. The state of California higher and more evenly-distrib- leads the nation in the number uted sales figures. of restaurants where you can buy Around 39 percent of the pizza, with approximately 9,500 approximate 29,000 Italian restau- restaurants that sell pizza, followed rants in the US report less than closely by New York – with its $500,000 in annual sales, whereas famous New York-style pizza – at 37 percent of Italian restaurants roughly 8,400 restaurants.

Hawaii To Welcome New the dairy. Kea said the process took five years. Dutch Hawaiian Cheesery Malana Kea said she met Kees Hilo, Hawaii—Land officials Kea on her father’s dairy farm in have approved a nearly 1,400 acre 1979. She learned to make cheese dairy farm and cheese operation in Holland. here that will offer a number of “I’m the seventh generation in artisan cheeses. the dairy business,” Kees Kea said. The business will be run by a “My great-grandfather started family whose history in the dairy in the Netherlands in the early industry goes back several gen- 1700s.” erations, to the Netherlands and, The 35-year lease will cost more recently, California. Mauna Kea Moo will include $20,500 annually for each of the 200 milking cows and 100 dry first 10 years. Kea said the operat- cows. The Dutch Hawaiian ing costs for the dairy farm will be Cheesery will include several fla- about $2 million and $1 million vors of hard cheeses named for for the cheese operation. different areas of the farm. Michael DuPonte, a livestock Kees Kea, one of the farm’s agent on the Big Island, said the owners, said his family planned Keas could have an advantage of to open the dairy several years ago few dairies to compete with. but had to wait for a state lease. “Right now, it’s very lucrative “Finally,” Kea said. because there are only two left in The Board of Land and Natu- the state,” DuPonte said. “There’s ral Resources approved the leas- an opportunity. It all depends on ing of former sugar cane land for the price of milk.” For more information, circle #18 on the Reader Response Card on p. 22 March 21, 2014 CHEESE REPORTER Page 19

Canada’s Dairy Supply Management Costs efit to the tune of $1.3 billion from vintages. Book value buyouts, efficiency gains. depending on how one depreciates Consumers, Farmers; Report Backs Reforms Under this scenario, the num- the asset, are much more reason- ber of dairy farms would actually able, especially when compared Ottawa, Ontario—Canada’s dairy dairy producers. The report esti- increase by 2.1 percent over 10 with the returns on alternative supply management policy is costly mates that the top 25 percent of years, with the average herd size investments like 10-year govern- to both farmers and consum- dairy farms produce almost half simultaneously increasing to 187. ment of Canada bonds. ers, and any reform of the policy of Canada’s milk supply, but the Also, a harmonization of Cana- A book value buyout program must be accompanied by a push to other half is produced by medium- dian prices with world prices nec- could, for instance, focus on quota expand into global markets with and low-efficiency farmers, who essary for export trade would result rapidly growing demand, according drive milk target prices. acquired over the last 10 years in current excess profits of approx- to a recent report from The Con- These farmers rely less on opera- and adjust buyout compensation imately $2.39 billion transferring ference Board of Canada. tional efficiency and more on mar- according to the fraction of 10 from producers to consumers. Low- Supply management is designed ket restrictions, the report noted. years remaining. income Canadians, in particular, to manage the market risk faced by Supply management policies Based on values on provincial would benefit disproportionately farmers of supply-managed com- are valued in their quota, which exchange transfers and different from lower prices because a higher modities, including milk, noted resides on their balance sheet. The types of transfers (exchange, in- portion of their income is allocated enterprise value of less-efficient family, and consolidation) over the the report, Reforming Dairy Supply to dairy products. Management: The Case for Growth. producers is derived mostly from past 10 years, the report estimates this type of buyout would cost But it does so by generating higher the value of quota restrictions. How A Transition Could Happen prices for consumers and closes off The funding of quota results in Any reform option must address between $3.6 billion and $4.7 bil- growth opportunities in domestic annual debt-servicing costs of sev- issues of funding, efficiency, equity lion. This “could easily be funded and international markets. eral hundred million dollars, the and duration (FEED) in a compre- through a temporary levy or even report said. Under the current sys- hensive manner, the report said. through public debt issuance.” tem, there is an annual “leakage” The more funding available, the The administrative realities of “Today, countries from the industry to debt issuers of shorter the transition duration and supply management point to using such as China are hundreds of millions of dollars that the more opportunities for equiv- the price mechanism to gradually could otherwise be used to fund able redistribution. There are two unwind quota. This would likely growing markets tangible dairy assets. issues: dealing with existing quota be matched by the unwinding of thirsting for quality As the supply management and reforming prices. Canada’s trade restrictions. dairy products. We’re policy limits Canadian producers On quota, late entrants are The only problem with this not in a position to take to the domestic market, the Cana- exposed the most because they gradual approach, the report added, dian dairy industry continues to full advantage because have yet to realize a return on is that it continues to constrain the shrink, consolidating into fewer their quota, the report explained. efficient producers from gearing up our system is now and fewer farms serving a slow- Therefore, overnight liberalization to service export demand. If Can- outdated.” growing Canadian market, the with no buyout severely punishes ada announces a long transition report said. At 12,500, the number late entrants (or anyone who holds period of gradual price liberaliza- —Michael Bloom, of Canadian dairy farms is about recent vintage quota). tion, the country’s competitors are Conference Board of Canada half as many as 20 years ago. Second, a market value buyout likely to take steps to secure their is extremely generous for all quota existing export market dominance. Reforms Can Boost Exports “Dairy supply management is Canadians can define a new stra- an old solution to an old problem. tegic vision for dairy based on At Loos Machine & Automation, we provide custom equipment to ﬁt When the current system came growth and efficiency, the report the individual needs of our customers...From Concept to Completion. into effect, international trade in said. This path has been trod by dairy products was very limited,” New Zealand and Australia and is said Michael Bloom, vice presi- starting to be realized by the US. dent, industry and business strat- For Canada’s dairy industry to egy, Conference Board of Canada. succeed globally, the Canadian “Today, countries such as China dairy market would have to look are growing markets thirsting for more like the dairy industry in quality dairy products,” Bloom competing jurisdictions, the report continued. “We’re not in a posi- continued. tion to take full advantage because The report summarizes the our system is now outdated.” growth potential in three sce- The report evaluates dairy sup- narios: status quo, modest growth, ply management against public and aggressive growth. In the sta- Engineering policy criteria of equity (fairness) tus quo scenario, Canada would and efficiency, and it finds the continue as a “marginal player” in Custom Design & Fabrication current policy wanting on these global markets. criteria. Dairy supply management The moderate growth scenario Custom Equipment operates by setting target prices sees Canada grow at a cumula- based largely on average costs of tive annual growth rate (CAGR) Automation & Controls production, but since the aver- of 5.8 percent, while the aggres- Installation age costs include many inefficient sive growth sees Canada grow at a dairy farms, it generates prices that CAGR of 9.6 percent. The mod- are higher than if Canada orga- erate growth scenario would see Cookers Blenders Applicators Grinders nized its dairy farm assets under the Canada add around 6 billion more Conveyors Platforms Ingredient Dumpers most efficient farms. liters of milk annually by 2022 Canada’s supply management to meet international demand, Automated Cheese Handling Systems policy is questioned on equity whereas the aggressive growth sce- Many other Specialized Systems grounds because dairy farmers are nario sees Canada produce about generally wealthier than the aver- 12 billion more liters annually. age Canadian, the report said. Should Canadian dairy achieve The policy effectively transfers significant success in the export resources from poorer Canadians markets over the next decade, (715) 223-2844 to wealthier Canadians. reaching export volumes half that www.loosmachine.com The policy is challenged on of New Zealand, Canada’s annual [email protected] efficiency grounds because it con- production would grow from 8 bil- strains dairy assets from being lion liters to 20 billion liters, the organized under the most efficient report said. Canadians would ben- For more information, circle #20 on the Reader Response Card on p. 22 PEOPLE

Page 20 CHEESE REPORTER March 21, 2014 COMPANY NEWS Cheese Reporter Ad 2.pdf 1 13-03-28 6:20 PM

www.cheesereporter.com/events.htm MY

CY SUPPLIER NEWS CMY K Penn State Short Course On Art & Science Of Cheesemaking, Nov. 10-13 University Park, PA—A four-day cheesemaking, regulations and Introduction To Food workshop on the art and science of standards, followed by sessions on PLANNING GUIDE cheesemaking will take place here milk composition and quality, milk Safety, HACCP Workshop To March 24-27: International Nov. 10-13 at the Food Science microbiology, heat treatments for Be April 8 In Twin Falls, ID Pizza Expo, Las Vegas Conven- Building on Penn State Univer- cheese milk and a sensory evalu- Twin Falls, ID—An introductory tion Center, Las Vegas, NV. For sity’s campus. ation of cheese. Students will course on HACCP and food safety more information, visit www. Designed for farmstead and get a tour of Penn State’s Berkey led by the University of Idaho’s Jeff pizzaexpo.com. artisan dairy processors, attendees Creamery. Kronenberg will take place here • will learn about the materials and Tuesday will kick off with a lab Tuesday, April 8 at the Hilton March 26-27: 16th Dairy Ingre- processes used to make specialty session on in-house microbiology Garden Inn. dients Symposium, The Cliﬀ ’s cheese, along with techniques to testing. Topics that will also be Kronenberg is a food process- Resort, Shell Beach, CA. For improve their business. covered include microorganisms ing specialist with the University more details, visit www.calpoly. The course begins with a focus for cheesemaking, cheese chemis- of Idaho School of Food Science/ edu/dptc. on the materials used for cheese- try, and the step-by-step process for TechHelp. • making. Teachers will cover milk making cheese varieties like Ched- The one-day overview course is April 22-24: 2014 Internation- composition and microbiology dar, Feta and Ricotta. designed for line workers, sanitors, al Cheese Technology Expo combined with good sanitation Wednesday will be dedicated to quality control personnel, super- (ICTE), Delta Center (Wisconsin practices for consistent manufac- a cheesmaking pilot plant session, visors and other food processing Center), Milwaukee, WI. Exhibi- ture of high quality cheese. followed with a talk by Bob Snow industry personnel. tor information is now available Cheesemaking will be discussed of Agri-Grow on cleaning and san- Students will spend the first online at www.cheeseexpo.org. with an emphasis on the chemical itizing chemicals and equipment. part of the day learning about food • and microbial changes at each step The final day of the course will safety prerequisite programs, with April 27-29: ADPI/ABI Annual in the process. finish up the final steps in Cheddar an emphasis on good manufactur- Conference, Hyatt Regency Hands on laboratories include and Feta manufacture, followed by ing practices. Chicago, Chicago, IL. For de- a microbiology testing session and a lab on reading and using micro- The second half of the work- tails, visit www.adpi.org. making several varieties of cheese biology test results. shop will focus on HACCP, with • in the pilot plant. The sensory Students will then learn how to students learning about key princi- June 1-3: IDDBA Dairy-Deli- evaluation session integrates prin- make cheese with eyes, Pasta Filata ples, preliminary tasks and how to Bake 2014, Colorado Conven- ciples learned in lectures and labs and Hard Italian cheeses, along implement a HACCP plan. Along tion Center, Denver, CO. Visit and illustrates how cheese evalu- with Blue Mold, Bloomy Rind, with lectures, interactive team www.iddba.org. ation can be used to troubleshoot Washed-Rind and Fresh style exercises will also be used during • manufacturing problems. cheese. The workshop will wrap the course. June 21-24: IFT Annual Meet- Food safety principles, including up with discussions on food safety The registration fee is $185 per ing & Food Expo, New Orleans HACCP, will be covered to enable plans, regulatory requirements and person, and volume discounts of Morial Convention Center, New cheese makers to comply with cur- inspections, and marketing cheese. $167 per student are available for Orleans, LA. For information, rent and anticipated regulations. The early registration fee is Oct. more than one registrant from the visit www.ift.org. The course also encourages 20, and cost to attend is $1,025 per same company. Fees cover course • interaction among the students person. The fee includes tuition, material, breaks, breakfast, lunch June 29-July 1: Summer Fancy and course instructors during lec- course materials, lab fees, break- and certificate of completion. Food Show, Jacob Javits Center, tures, labs, breaks, meals and a spe- fast, breaks, lunch with speak- For registration questions, con- New York, NY. For more details, cial wine and cheese reception. ers, reception and a fleece jacket. tact Paula Peterman at (208) 364- visit www.specialtyfood.com. The first day of the workshop To register, visit www.cvent.com/ 6188 or via email: paulap@uidaho. • will cover an introduction to events. edu. July 14-15: WDPA Dairy Sym- posium, Landmark Resort, Door Fourth Annual Pastoral Artisan Producer onstrations with Chicago French County, WI. More information Market vendors such as award- available soon online at www. Festival Planned For April 12 In Chicago winning chef Stephanie Izard of wdpa.net. Little Goat Bread and raw food Chicago—Pastoral Artisan sey Creamery in Illinois, Kenny’s • advocate Polly Gaza of RAW Chi- Cheese, Bread & Wine will host Farmhouse Cheese in Kentucky, July 29-Aug. 1: ACS Annual cago; a demonstration with Goose its fourth annual Artisan Producer Rogue Creamery in Oregon, Cel- Meeting, Sacramento Conven- Island Beer Company’s Suzanne Festival here Saturday, April 12 at lars at Jasper Hill in Vermont and tion Center, Sacramento, CA. Wolcott on the pairing potential the Chicago French Market. international purveyor Neal’s Yard For more information, visit of beer and cheese; artisan bread- Festival guests will have the Dairy in the United Kingdom. www.cheesesociety.org. making with La Fournette Bakery’s opportunity to sample artisan Other cheese companies slated • Pierre Zimmerman; a panel discus- cheeses from 11 a.m. until 3 p.m. to attend include LaClare Fam- Aug. 3-6: IAFP Annual Meet- sion on charcuterie with Brady This year’s lineup features ily Farms, Baetje Farms, Clock ing, Indiana Convention Center, Lowe, founder of Cochon 555. nearly 100 culinary producers and Shadow Creamery, Holland’s Fam- Indianapolis, IN. For more infor- award-winning cheese makers ily Cheese, Essex St. Cheese Com- Presentations and giveaways mation, visit www.foodprotec- from across the country including pany, Columbia Cheese, Sartori will also take place by Chicago’s tion.org. Dutch Girl Creamery in Nebraska, Cheese, Widmer’s Cheese Cellars, culinary center Now We’re Cook- • Hidden Springs Creamery in Wis- Saxon Creamery, Zingerman’s ing, the Wisconsin Milk Marketing Aug. 14-15: IMPA Annual Con- consin, Cypress Grove Chevre in Creamery, Shepherd’s Way and Board (WMMB) and the Specialty ferece, Sun Valley Resort, Sun California, Alemar Cheese Com- Spring Brook Farm. Food Association. Valley, ID. More details available soon at www.impa.us/con- pany in Minnesota, Capriole Goat Scheduled stage events through- For more details, visit www.pas- ference. Cheese in Indiana, Marcoot Jer- out the day include cooking dem- toralartisan.com. March 21, 2014 CHEESE REPORTER Page 21

ld's Dairy I or nd W u st e r h y CLASSIFIED ADVERTISING t W g

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k v Since 1876 phone: (608) 246-8430 fax: (608) 246-8431

e y S MARKET PLACE e-mail: [email protected] The “Industry’s” Market Place for Products, Services, Equipment and Supplies, Real Estate and Recruitment

Classified ads should be placed 2. Equipment Wanted 6. Positions Wanted 11. Cheese & Dairy Products by Thursday for the Friday issue. Classified ads charged $.75 per WANTED: Used Water/Milk Silos. WANTED: Controls Engineer Principal KEYS MANUFACTURING: Call ULLMER’S DAIRY EQUIPMENT with food manufacturing experience. Dehydrators of scrap cheese for the word. Classified ads payable in at (920) 822-8266. Must have full life cycle controls design animal feed industry. Contact us for advance. Display Classifieds and project engineering experience. your scrap at (217) 465-4001 or email charged per column inch. WANTED TO BUY: Westfalia or Alfa- [email protected] Laval separators. Large or small. Old or BSEE and 10-15+ years in Mfg Con- new. Top dollar paid. Call Great Lakes trols Automation. Allen Bradley PLC 12. Warehousing Facilities 1. Equipment for Sale Separators at (920) 863-3306 or email HMI programming experience. CAD WAREHOUSE SPACE available in FOR SALE: 700 gallon like new and PID experience also desired. [email protected] central Wisconsin. We have expanded pasteurizer with recording box. Experience with communication and and have freezer and cooler space Price $14,000. 1000 gallon storage 4. Walls, Flooring collaboration at all levels of Plant open. Please contact Bob at Martin tank. Price $5,000. Contact Vince at and Corporate. Locations available EPOXY OR FIBERGLASS floors, walls, Warehousing at 608-435-2029 or email (412) 400-1435 or rulloart@yahoo. WI, IL, GA MO. SANFORD ROSE tank-linings, and tile grouting. Installed by at [email protected]. com M&W Protective Coating Co. LLC. Call ASSOCIATES-MADISON, EXECUTIVE FOR SALE: 2 MRPX 418 Alfa Laval (715) 234-2251 SEARCH, William Boeger, Managing 14. Cut & Wrap/Conversion Separators: — just arrived. CALL Director, PE, CPC. Call 608.592.2700 EXTRUTECH PLASTICS Sanitary Do you offer cut and wrap services that DAVE LAMBERT, Great Lakes ext.105 www.sanfordrose.com/madison. POLY BOARD© panels provide bright companies in the industry might like Separators at (920) 863-3306 or to utilize? Advertise here and at www. white, non-porous, easily cleanable sur- POSITIONS WANTED: Dairy process- e-mail [email protected]. cheesereporter.com. faces, perfect for non-food contact appli- ing plants looking for cheese makers, FOR SALE: 150 R.O.C.J. Kohler cations. CFIA and USDA accepted and managers for production, QC, IT, sales, THE NEW GENERATION Generator. 3 Phase 208-120. Only Class A for smoke and flame. Call EPI at maintenance, sanitation and safety. used 50 hours. Control panel. PREMIUMPREMIUM PACKAGEPACKAGE Looks like new. For more informa- 888-818-0118. Contact [email protected] or tion, call Fran Ullmer. Cell: (920) 5. Real Estate call (608) 835-7705. 680-6610. Home: (920) 822-5174. CAN WE SAVE THIS HISTORIC SEPARATOR NEEDS - Before you 7. Help Wanted The BUILDING? Historic building-former i-Series buy a separator, give us a call. TOP Cheese Factory in Illinois available. Clean. Strong. Fast. QUALITY, reconditioned machines at 8. Consultants Hand-wheelbarrow poured 14” concrete the lowest prices. Call Dave, Great Call 800-728-2999 t [email protected] t VC999.com bearing walls, 16’ high. First all cement Lakes Separators at (920) 863-3306 building in Jo Daviess County, authenti- or e-mail [email protected]. cally stamped “Beatrice Creamery”. SEPARATORS & CLARIFIERS FOR SALE: 1500 AND 1250 cream Owner willing to donate for potential SEPARATORS & CLARIFIERS tanks. Like New. (800) 558-0112. (262) museum or artisan cheese factory. 473-3530. Inquirers: Mail to PO Box 686, Warren, IInnssttaallllaattiioonn && SSttaarrtt--UUpp AAvvaaiillaabbllee •• 2244//77 SSuuppppoorrtt Ill 61087 FOR SALE: Car load of 300-400-500 NNeeww IInnvveennttoorryy AArrrriivviinngg DDaaiirryy •• UUnnbbeeaattaabbllee PPrriicciinngg late model open top milk tanks. Like BUSINESS FOR SALE: Wisconsin new. (262) 473-3530. dairy powder processing and A L FA -L AV A L C I P U N I T S sales. (920) 878-0688 or email • M.R.P.X 418 HGV Cold Milk Hermedic • SB 60 Clarifier - 90,000 pph Clarification Warm or Cold • M.S.A. 40 Clarifier - 60,000 pph Clarification FOR SALE: Westfalia Separator discs: Separator [email protected] 30,000 pph Separation • S.A.M.R. 15036 Clarifier - 60,000 pph Clarification MSA 200, MSA 160, SAMM 20006. 40,000 pph Standardization DAIRY PLANTS FOR SALE: http:// W E S T FA L I A T E A R DO W N U N I T S Call DAVE LAMBERT, Great Lakes • M.R.P.X. 418 H.G.V. Hermedic Separator dairyassets.webs.com/dairy-plants. 55,000 pph Separation • M.M. 9004 - 20,000 pph Separation Separators at (920) 863-3306 or e-mail Call Jim at 608-835-7705 75,000 pph Standardization • M.M. 5004 - 11,000 pph Warm Separation • M.R.P.X. 314 T.G.V. Separator • M.M. 3004 - 8,000 pph Warm Separation [email protected]. 33,000 pph Separation • M.M. 13004 (bowls & pumps only) - 30,000 pph Separation 6. Positions Wanted 50,000 pph Standardization FOR SALE: Westfalia Separator • M.R.P.X. 214 T.G.V. Separator DE L AV A L T E A R DO W N U N I T S discs: MSA 200, MSA 160, SAMM PROMOTE YOURSELF - By 28,500 pph Separation • DeLaval 340 - 35,000 pph Warm Sep./1,750 pph Cold Sep. 40,000 pph Standardization • DeLaval 372 AH - 12,000 pph Warm Separation 20006. Overstock items: 40% off list contacting Tom Sloan & Associates. • DeLaval 390A W E S T FA L I A C I P U N I T S - 3,500 pph Cold Separation; 7,000 pph Warm Separation; price. Call Dave Lambert, Great Lakes Job enhancement thru results • M.S.B. 200 Separator 12,000 pph Standardization oriented professionals. We place 55,000 pph Separation Separators at (920) 863-3306 or • DeLaval 392A - 5,500 pph Cold Separation 80,000 pph Standardization cheese makers, production, technical, • DeLaval 392A - 14,000 pph Warm Separation e-mail [email protected]. • M.S.B. 130 Separator • DeLaval 395A - 20,000 pph Standardizing maintenance, engineering and sales 33,000 pph Separation • DeLaval 510 - 10,000 pph Cold Separation FOR SALE: 2,500 gallon to 6,500 gal- 50,000 pph Standardization management people. Contact Dairy • DeLaval 590 • M.S.A. 120 Separator lon horizontal tanks, some ref. Cheese - 10,000 pph Cold/35,000 Standardization Clarification Specialist David Sloan, Tom Sloan 33,000 pph Separation • DeLaval 525 - 25,000 pph Warm Separation vats and other miscellaneous cheese 50,000 pph Standardization or Terri Sherman. TOM SLOAN & • DeLaval 545 - 50,000 pph Cold or Warm Separation equipment. Call Ullmer’s Dairy Equip- ASSOCIATES, INC. PO Box 50, • M.S.A. 100 Separator 27,500 pph Separation, 40,000 pph Standardization ment at (920) 822-8266. Or check out Watertown, WI 53094. Call: (920) our website at www.ullmers-dairyequip- 261-8890 or FAX: (920) 261-6357; or GGGRRREEEAAATTT LLLAAAKKKEEESSS SSSEEEPPPAAARRRAAATTTOOORRRSSS,,, IIINNNCCC... ment.com email: [email protected]. Call Dave Lambert at (920) 863-3306 • or Dick Lambert at (920) 825-7468 E1921 County Road J • Kewaunee, WI 54216 Western Repack Fax: (920) 863-6485 • E: [email protected] We Purchase Fines and Downgraded Cheese

We Buy & Sell Reclamation Services • Cheese Salvage/Repacking Used Food-Processing • 640# Block Cutting Equipment See our full inventory at: Handling cheese both as a www.Ullmers-DairyEquipment.com service and on purchase. Email: [email protected] Phone: (920) 822-8266 Bring us your special projects Western Repack, LLC • Holding/Bulk Tanks • HTST • Vats • Pasteurizing Equipment (801) 388-4861 • Stainless Tanks • Cheese Molds • Piping Page 22 CHEESE REPORTER March 21, 2014

$2.45 Federal Order Class 1 Minimum Prices & DAIRY PRODUCT SALES $2.35 40-Pound - April 2014 March 19, 2014—AMS’ National Dairy Prod- $2.25 Block Avg Other Advanced Prices ucts Sales Report. Prices included are provided $2.15 Class I Base Price (3.5%) ...... $23.65 (cwt) each week by manufacturers. Prices collected $2.05 $1.95 Base Skim Milk Price for Class I ...... $17.22 (cwt) are for the (wholesale) point of sale for natural, unaged Cheddar; boxes of butter meeting $1.85 Advanced Class III Skim Milk Pricing Factor ...... $16.36 (cwt) USDA standards; Extra Grade edible dry whey; $1.75 Advanced Class IV Skim Milk Pricing Factor ...... $17.22 (cwt) and Extra Grade and USPH Grade A nonforti- $1.65 CME vs AMS fied NFDM. •Revised $1.55 Advanced Butterfat Pricing Factor ...... $2.0094 (lb.) M A M J J A S O N D J F M WEEK ENDING Class II Skim Milk Price ...... $17.92 (cwt) Style and Region March 15 March 8 March 1 Feb. 22 40-Pound Block Cheddar Cheese Prices and Sales Class II Nonfat Solids Price ...... $1.9911 (lb.) Weighted Price Dollars/Pound Two-week Product Price Averages: US 2.2044 2.1872• 2.2303 2.2553• Butter ...... $1.8308 lb. Sales Volume Pounds Nonfat Dry Milk ...... $2.1007 lb. US 11,084,737 12,575,597 9,627,733 10,797,249 Cheese ...... $2.2211 lb. 500-Pound Barrel Cheddar Cheese Prices, Sales & Moisture Contest Dry Whey ...... $0.6495 lb. Weighted Price Dollars/Pound US 2.3378 2.3147 2.3106 2.3547 Base Class I Price was $23.65 per hundredweight for the month of April 2014. The Weighted Price Adjusted to 38% Moisture price per hundredweight increased $0.01 from the previous month. US 2.2344 2.2148 2.2069 2.2506 Base Skim Milk Price for Class I was $17.22 per hundredweight for the month of Sales Volume Pounds April 2014. The price per hundredweight increased $0.08 from the previous month. US 9,334,976 8,630,241 8,864,719 9,712,372 Weighted Moisture Content Percent US 35.13 35.20 35.09 35.13 CME Block/Barrel Price Tracker - 2013 vs. 2014 Butter Weighted Price Dollars/Pound US 1.8396 1.8223• 1.8090• 1.8243• $2.50 Barrels Blocks Sales Volume Pounds $2.40 US 2,847,855 2,948,749• 3,941,856• 2,758,401• Dry Whey Prices $2.30 2014 Weighted Price Dollars/Pounds $2.20 US 0.6506 0.6483• 0.6434 0.6348 Sales Volume $2.10 US 6,510,617 6,321,812• 6,883,370 6,033,690 $2.00 Nonfat Dry Milk 2013 Average Price Dollars/Pound $1.90 US 2.0984 2.1030• 2.0852 2.0821• Sales Volume Pounds $1.80 US 16,344,887 16,988,862• 19,116,353 17,770,338• $1.70 $1.60 DAIRY FUTURES PRICES $1.50 SETTLING PRICE *Cash Settled J F M A M J J A S O N D Date Month Class III* Class IV* Dry Whey* NDM* Butter* Cheese* 3-14 March 14 — — — — — — 3-17 March 14 23.49 23.55 65.000 208.575 184.750 2.2810 CME Butter Tracker- 2013 vs. 2014 3-18 March 14 23.32 23.55 65.000 208.575 185.500 2.2790 $1.95 3-19 March 14 23.42 23.60 65.000 208.575 185.500 2.2790 3-20 March 14 23.33 23.60 65.100 208.575 185.500 2.2720 3-14 April 14 — — — — — — $1.85 3-17 April 14 23.12 23.28 65.000 204.750 186.750 2.0490 3-18 April 14 23.02 23.28 65.000 204.250 187.000 2.3900 3-19 April 14 23.09 23.35 65.250 205.350 186.250 2.2430 $1.75 3-20 April 14 23.05 23.36 65.525 205.000 187.000 2.2330 3-14 May 14 — — — — — — 3-17 May 14 21.51 22.40 63.750 195.000 185.000 2.0980 $1.65 3-18 May 14 21.40 22.40 63.025 184.300 184.750 2.0830 3-19 May 14 21.34 22.40 63.500 195.500 184.750 2.0680 3-20 May 14 21.28 22.41 64.250 195.250 184.975 2.0620 $1.55 3-14 June 14 — — — — — — 3-17 June 14 21.01 21.46 62.600 185.050 186.000 2.0320 3-18 June 14 20.80 21.46 62.025 178.000 185.750 2.0000 $1.45 3-19 June 14 20.67 21.55 61.500 185.500 185.000 2.0100 2013 2014 3-20 June 14 20.55 21.59 63.000 185.500 185.000 2.0000 $1.35 3-14 July 14 — — — — — — 3-17 July 14 20.59 21.00 60.175 180.000 183.000 2.0000 J F M A M J J A S O N D 3-18 July 14 20.46 20.90 60.500 175.600 183.000 1.9750 For information about the adver- 3-19 July 14 20.36 20.90 60.500 178.975 183.500 2.0030 3-20 July 14 20.27 20.98 60.500 179.050 184.250 1.9900 CHEESE REPORTER tisements or new product infor- READER RESPONSE CARD mation, circle the number below 3-14 August 14 — — — — — — which corresponds to the ad or (Print Your Name and Address Clearly Below) 3-17 August 14 20.38 20.75 60.000 177.000 182.000 1.9660 article in which you are interested. 3-18 August 14 20.21 20.74 60.000 173.250 182.200 1.9750 Issue Date: 3/21/14 3-19 August 14 20.14 20.70 60.000 175.600 182.200 1.9770 Name ______3-20 August 14 20.03 20.69 60.000 175.600 183.250 1.9730 1 2 3 4 5 6 Title ______3-14 September 14 — — — — — — 7 8 10 11 12 13 3-17 September 14 19.85 20.50 58.550 174.425 182.000 1.9390 Company ______14 15 16 17 18 19 3-18 September 14 19.81 20.49 58.575 168.775 182.000 1.9000 20 21 22 23 24 25 3-19 September 14 19.77 20.49 58.575 173.225 182.000 1.9450 Address ______26 27 28 29 30 31 3-20 September 14 19.75 20.48 58.575 173.100 183.500 1.9430 32 33 34 35 36 37 City/St/Zip ______3-14 October 14 — — — — — — 38 39 40 41 42 43 3-17 October 14 19.47 20.01 57.700 170.000 180.800 1.8900 E-Mail ______44 45 46 47 48 49 3-18 October 14 19.42 19.92 57.700 167.775 180.850 1.8650 50 51 52 53 54 55 3-19 October 14 19.37 19.92 57.700 169.000 180.875 1.9050 56 57 58 59 60 61 3-20 October 14 19.37 19.94 57.700 168.000 182.900 1.9060 TYPE OF BUSINESS: JOB FUNCTION: 62 63 64 65 67 68 ___Cheese Manufacturer ___Company Management 3-14 November 14 — — — — — — 69 70 71 72 73 74 ___Cheese Processor ___Plant Management 3-17 November 14 19.04 19.80 57.300 168.225 180.250 1.8610 75 76 77 78 79 80 ___Cheese Packager ___Plant Personnel 3-18 November 14 18.96 19.71 57.300 166.975 180.250 1.8650 81 82 83 84 85 86 ___Cheese Marketer(broker, ___Laboratory (QC, R&D, Tech) 3-19 November 14 18.92 19.71 57.300 166.975 180.250 1.8660 87 88 89 90 91 92 3-20 November 14 18.94 19.71 57.300 168.725 181.000 1.8660 distributor, retailer ___Packaging 93 94 95 96 97 98 ___Other dairy processor ___Purchasing 3-14 December 14 — — — — — — 99 100 101 102 103 104 (butter, cultured products) ___Warehouse/Distribution 3-17 December 14 18.73 19.32 57.175 164.000 176.250 1.8300 105 106 107 108 109 110 ___Whey processor ___Sales/Marketing 3-18 December 14 18.67 19.32 57.175 154.000 176.250 1.8340 111 112 113 114 115 116 ___Food processing/Foodservice ___Other______3-19 December 14 18.67 19.32 57.175 163.700 176.250 1.8350 117 118 119 120 121 122 3-20 December 14 18.67 19.33 57.175 163.750 174.500 1.8300 ___Supplier to dairy processor 123 124 125 126 127 128 ___Other______3-14 January 15 — — — — — — 3-17 January 15 18.25 18.20 55.100 157.000 167.000 1.8000 PLEASE SEND ME MORE INFORMATION ON: 3-18 January 15 18.25 18.20 55.100 157.000 167.000 1.8000 ___Subscribing to Cheese Reporter ___Material to advertise in Cheese Reporter 3-19 January 15 18.31 18.20 56.000 157.000 167.000 1.8000 ___Cheese Reporter’s Reference Books ___Other______3-20 January 15 18.35 18.20 56.000 157.000 167.000 1.8000 Interest - March 20 28,252 10,919 2,679 4,664 7,180 10,364 March 21, 2014 CHEESE REPORTER Page 23

DAIRY PRODUCT MARKETS NATIONAL - CONENTIONAL DAIRY PRODUCTS AS REPORTED BY THE US DEPARTMENT OF AGRICULTURE Cheese specials are the narrowly-largest category of dairy advertised specials and almost equal to year-ago ad volume, even with wholesale prices setting new record highs. Ads for the most advertised cheese category, 8-ounce shredded cheese, increased by 1%. The average WHOLESALE CHEESE MARKETS price, $2.44, is up by 10 cents from two weeks ago and up by 13 cents from last year. The second-largest cheese category, 8-ounce block, is down by 13% in ad numbers. The average Increased milk supplies are helping to increase cheese NATIONAL - MARCH 15: price is $2.44, unchanged from two weeks ago. Yogurt ads comprise the second-largest cat- production. Good demand from domestic buyers is credited with keeping block supplies tight. egory of dairy ads, with 4- to 6-ounce Greek yogurt ad volume totaling more ads than the other Buyers are looking to acquire inventory for Easter/Passover demand. Export demand contin- categories combined. The average price of $.99 is unchanged from two weeks ago but down ues to move a larger percentage of cheese stocks out of the country. 1 cent from this period last year. Ice cream ad volume increased and ad totals make 48- tp 64-ounce ice cream the third-most advertised dairy category.The average price, $2.98, is down Cheese production is mostly steady. Milk supplies are NORTHEAST- MARCH 19: 6 cents from two weeks ago and down 21 cents from last year. Conventional milk half-gallons sufficient for cheese plants current needs, and expected to increase along seasonal levels. have an average price of $2.52 and organic milk half-gallons have an average price of $3.19. Cheese demand is very good with active sales in both domestic and international markets. The market tone is steady. The weekly average cheese prices, on the CME Group, saw prices surge forward as the weekly average of both barrels and blocks increased $0.0695 and RETAIL PRICES - CONVENTIONAL DAIRY PRODUCTS $0.0785, respectively. Commodity US NE SE MID SC SW NW Wholesale prices, delivered, dollars per/lb: Butter 1# 2.74 2.80 2.50 2.79 NA 2.89 3.09 Cheddar 40-lb blocks: $2.7250 - $3.0100 Process 5-lb sliced: $2.4975 - $2.9975 Muenster: $2.7450 - $3.1050 Swiss Cuts 10-14 lbs: $3.5500 - $3.8725 Cheese 8 oz block 2.44 2.39 2.45 1.96 2.76 2.67 2.99 Cheese 1# block 3.73 3.99 NA 3.49 3.99 NA 3.49 The Midwest cheese market is strong, both in terms MIDWEST AREA - MARCH 19: Cheese 2# block 7.60 NA 7.99 NA 7.99 7.68 6.99 of prices and sales. New price records were set again this week, with blocks closing Wednes- day at $2.4200 and barrels at $2.3050. Cheese manufacturers are working to meet the Cheese 8 oz shred 2.44 2.41 2.38 2.11 2.52 2.55 2.84 demand. More cheese manufacturers have increased production schedules. Some cheese Cheese 1# shred 4.51 4.26 3.79 NA 5.00 5.00 3.49 manufacturers are using additional nonfat dry milk and condensed skim to help boost cheese Cottage Cheese 1.93 2.15 1.51 1.33 1.28 1.80 2.25 output. Milk production regionally continues to increase which benefits cheesemaking. Spot milk is available for those looking, but the $2.00 over class price is higher than many cheese Cream Cheese 1.75 1.59 1.96 1.48 1.50 2.50 1.63 manufacturers believe is economically sensible, leaving most to rely on existing contracted Ice Cream 48-64 oz 2.98 2.77 2.71 3.00 3.39 3.16 3.07 and patron milk. Flav. Milk ½ gallon 2.74 2.83 2.50 1.79 NA NA 3.59 Flav. Milk gallon 3.29 NA NA 3.29 NA NA NA Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $2.3750 - $2.7350 Brick/Muens 5# Loaf: $2.7050 - $3.1300 Cheddar 40# Block: $2.4100 - $2.8275 Milk ½ gallon 2.52 3.00 NA NA NA 2.37 NA Monterey Jack 10#: $2.6800 - $2.8850 Blue 5# Loaf: $2.9725 - $3.9600 Milk gallon 3.18 3.37 3.19 2.92 3.89 2.98 NA Mozzarella 5-6# (LMPS): $2.5500 - $3.4450 Grade A Swiss 6-9#: $3.0675 - $3.1850 Sour Cream 16 oz 1.51 1.57 1.52 1.37 1.59 1.30 1.33 WEST - MARCH 19: Western cheese prices based on the CME Group weekly aver- Yogurt (Greek) 4-6 oz .99 1.00 .97 1.00 1.00 .99 .92 age continued to climb higher. Demand remains good for cheese in the face of the higher Yogurt (Greek) 32 oz 4.31 NA 4.49 NA NA 4.49 2.99 prices. Increased export sales are keeping cheese stocks tight despite seasonal increases Yogurt 4-6 oz in milk supplies. Cheese production is increasing slowly, but demand is still outstripping cur- .58 .47 .45 .49 .48 .50 .89 rent supplies. Block demand is strong as both export and domestic buyers are looking for Yogurt 32 oz 2.23 NA NA NA NA NA 2.25 additional product. Barrel demand is steady with fewer problems sourcing additional stocks. US: National Northeast (NE): CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT; Southeast (SE): AL, FL, GA, MD, NC, SC, TN, VA, WV; Midwest (MID): IA, IL, IN, Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $2.4050 - $2.6625 KY, MI, MN, ND, NE, OH, SD, WI; AK, CO, KS, LA, MO, NM, Cheddar 40# Block: $2.4475 - $2.8000 Cheddar 10# Cuts: $2.6275 - $2.8475 South Central (SC): Monterey Jack 10#: $2.6375 - $2.7975 Grade A Swiss 6-9#: $3.1275 - $3.5575 OK, TX; Southwest (SW): AZ, CA, NV, UT; Northwest (NW): ID, MT, OR, WA, WY

FOREIGN -TYPE CHEESE - MARCH 19: Domestic foreign type cheese prices have increased for the fourth consecutive week, reflecting the increases in the CME Group weekly ORGANIC DAIRY MARKET - RETAIL OVERVIEW average block prices. Swiss and imported cheese prices were unchanged. Production of National Weighted Retail Avg Price: Milk gal: $6.10 hard cheeses in Europe is active, supported by increased milk volumes going to cheese vats. Cheese 8 oz shred: $2.97 Flavored Milk ½ gal: NA Aged cheese inventories are adequate for current needs. A decline in Russian demand has Cheese 8 oz block: $3.87 Greek Yogurt 4-6 oz: $1.00 reduced overall export demand for European cheeses. The strength of the Euro, compared Butter 1#: NA Yogurt 4-6 oz: $0.81 to the US dollar, will decrease US buyers’ purchasing power for EU cheese imports. Notice Milk ½ gal: $3.19 Yogurt 32 oz: $2.49 to importers, license fee payments for the current year must be transmitted no later than Milk 8 oz UHT: $0.88 Cream Cheese 8 oz: $1.99 May 1, 2014. FLUID MILK & CREAM - MARCH 20 Selling prices, delivered, dollars per/lb: Imported Domestic Blue: $2.6400 - 5.2200 $2.8650 - 4.3525 CENTRAL: Milk production is steady Overall, Class I milk demand is fair with bot- Gorgonzola: $3.6900 - 6.9700 $3.3675 - 3.7800 to higher, but below expectations mainly tling orders marginally decreasing. Most Parmesan (Italy): 0 $4.2550 - 6.3450 contributed to lower feed quality. Bottling manufacturers are seeing milk supplies inch Provolone (Italy) 0 $2.9075 - 3.0650 demand is flat with sporadic sales contingent upward. Cream supplies in the East are Romano (Cows Milk): 0 $4.0550 - 6.2050 on location and spring break schedules for either in close balance with demand or short Sardo Romano (Argentine): $2.8500 - 3.6900 0 schools. Condensed skim supplies are mov- for some manufacturers. Strong pulls on Reggianito (Argentine): $3.2900 - 4.5600 0 ing heavily. Cream cheese, soft serve ice cream supplies are coming from seasonal Jarlsberg (Brand): $2.9500 - 5.6300 0 cream, and butter manufacturers’ increased Class II demand and export churn volumes. Swiss Cuts Switzerland: 0 $3.6475 - 3.9700 cream supply needs to meet orders are firm- Spot transactions are somewhat tight, with Swiss Cuts Finnish: $2.6700 - 2.9300 0 ing up supplies. Class III manufacturers are a few buyers securing additional loads from hesitant to sit on inventories given current sellers in other regions. high prices, making orders for milk supplies WHOLESALE BUTTER MARKETS in a hand to mouth approach. WEST: Midwestern and western region ice cream makers are drawing upon western than the national weighted average price, NATIONAL - MARCH 14: Butter man- EAST: Class I demand is falling below region cream volumes. They are lengthen- ufacturers are busy fulfilling good export and 36 cents less than the previous report- anticipated levels due to schools in the ing production runs and adding production orders, especially in the West, along with ing period. region taking spring break earlier than in days for some frozen dessert products. But- increased domestic retail demand for the upcoming Passover and Easter holidays. CENTRAL - MARCH 19: Some the past. Manufacturing milk supplies are ter production is also active as churn opera- The market tone is firm as several butter butter churn operators’ production rates reported as ample, prompted by higher tors work toward fulfilling heavy orders for makers are unable to grow inventories due were slightly reduced as a result of cream production volumes and slowing Class I the upcoming observances. Some cream to better than seasonal demand. Stocks supplies firming up from Easter demand demand. Southeast milk production is up sellers report there is a shortage of drivers of butter are light to moderate. Bulk but- for Class II dairy products. US butter as the region moves farther into spring flush. and tankers for cream transportation. ter prices in the Northeast range 5-8 cents prices continue to have a comparative over the market, in the Central region from advantage over most international market WEEKLY COLD STORAGE HOLDINGS market to 12 cents over, and in the West prices, keeping US export orders steady from 2 cents over to 4 cents under, based to higher. The market tone is firm with SELECTED STORAGE CENTERS IN 1,000 POUNDS - INCLUDING GOVERNMENT on the CME. Grade AA butter closed lower print demand improving. Many butter Friday to $1.8800, unchanged from last Fri- DATE ...... BUTTER CHEESE makers are primarily focused on Easter/ day’s close. Passover print orders. However, a few 03/17/14 ...... 17,719 85,430 manufacturers are electing to produce 03/01/14 ...... 14,756 90,985 NORTHEAST - MARCH 19: Some Change ...... 2,963 -5,555 manufacturers completed Easter holiday 82% unsalted over 80% salted. Inven- production schedules this week. Manufac- tories are adequate for current demand. turing cream supplies are mostly balanced, MONTHLY AVERAGE BUTTER PRICES however, some plants are reporting a short- WEST - MARCH 19: Butter prices are age in supplies. Inventories are being held stronger this week in the West. The mar- Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec to a minimal as some butter makers are ket is showing a firm undertone as buyers immediately distributing loads of new prod- are showing good demand. Domestic buy- ‘06 1.3368 1.1930 1.1663 1.1632 1.1755 1.1643 1.1645 1.3035 1.3170 1.3206 1.2915 1.2405 uct to contractual customers. Export sales ers are looking to increase inventories for ‘07 1.2248 1.2187 1.3218 1.3725 1.4825 1.5019 1.4913 1.4464 1.3783 1.3020 1.3590 1.3190 are active as domestic demand looks to upcoming Easter/Passover observances. ‘08 1.2246 1.2088 1.3454 1.3905 1.4750 1.5001 1.5385 1.6279 1.6973 1.7320 1.6165 1.2007 ease, as holiday orders subside. The mar- Print sales are reported to be good. But- ‘09 1.1096 1.1097 1.1770 1.2050 1.2526 1.2235 1.2349 1.2000 1.2199 1.2830 1.5008 1.3968 ket tone is steady. The butter price on the ter manufacturers are also concentrating on ‘10 1.3950 1.3560 1.4641 1.5460 1.5896 1.6380 1.7787 1.9900 2.2262 2.1895 1.9295 1.6327 CME Group was unchanged on Tuesday production of 82% butter for export sales. ‘11 2.0345 2.0622 2.0863 1.9970 2.0724 2.1077 2.0443 2.0882 1.8724 1.8295 1.7356 1.6119 and closed at $1.90. The weighted aver- Contract fulfillment of previously sold export ‘12 1.5077 1.4273 1.4895 1.4136 1.3531 1.4774 1.5831 1.7687 1.8803 1.9086 1.7910 1.4848 age price for a 1-pound package of butter sales along with new contracts are keeping ‘13 1.4255 1.5713 1.6241 1.7197 1.5997 1.5105 1.4751 1.4013 1.5233 1.5267 1.6126 1.5963 in the Northeast was $2.80, 6 cents more butter inventories tight. ‘14 1.7756 1.8047 Page 24 CHEESE REPORTER March 21, 2014

Dairy CPI Hit Record High In still almost 40 cents lower than CME CASH PRICES - MARCH 17 - 21, 2014 the record-high price of $5.936, Visit www.cheesereporter.com for daily prices February As Retail Cheddar, reached in February of 2013. CHEDDAR CHEDDAR AA GRADE A Fluid Milk Prices Increased The average retail price for 500-LB. BARRELS 40-LB. BLOCKS BUTTER NFDM The Consumer a pound of American processed MONDAY $2.3050 $2.4000 $1.9000 $2.0400 Washington— March 17 (+4¼) (+3¾) (+2) (NC) Price Index (CPI) for dairy and cheese was $4.286 in February, unchanged from January but up TUESDAY $2.3050 $2.4000 $1.9000 $2.0400 related products was a record- March 18 (NC) (NC) (NC) (NC) high 220.861 in February (1982- almost five cents from February of WEDNESDAY $2.3050 $2.4200 $1.9050 $2.0400 84=100), up 0.7 percent from 2013. March 19 (NC) (+2) (+½) (NC) January and 0.6 percent higher February’s CPI for whole milk THURSDAY $2.3000 $2.4275 $1.9100 $2.0400 than in February of 2014, the US was 222.244, up 0.1 percent from March 20 (-½) (+¾) (+½) (NC) Bureau of Labor Statistics (BLS) January and 2.4 percent higher FRIDAY $2.3100 $2.4275 $1.9200 $2.0500 reported Tuesday. than in February of 2013. The March 21 (+1) (NC) (+1) (+1) The previous record high for the record high CPI for whole milk is Week’s AVG $2.3050 $2.4150 $1.9070 $2.0420 dairy CPI was in January of 2012, 225.366, set in July of 2008. Change (+0.0295) (+0.0835) (+0.0230) (+0.0020) when it reached 220.492. The only February’s CPI for “milk” was Last Week’s $2.2755 $2.3315 $1.8840 $2.0400 other time the dairy CPI has been 153.782 (December 1997=100), AVG above 220 was in January of 2013, up 0.5 percent from January and 2013 AVG $1.6255 $1.6505 $1.6910 $1.5200 when it was 220.319. 2.6 percent higher than in Febru- Same Week February’s CPI for all items was ary of 2013. February’s CPI for milk 234.781, up 0.4 percent from Janu- other than whole was 156.534, up MARKET OPINION - CHEESE REPORTER ary and 1.1 percent higher than in 0.5 percent from January and 2.5 percent higher than in February of Cheese Comment: Monday’s block market activity was limited to an unfilled bid for February of 2014. February’s CPI 1 car at $2.4000, which raised the price and set another new price record. There was for food at home was 236.114, up 2013. no block market activity at all on Tuesday. Wednesday’s block market activity was 0.3 percent from January and 0.9 The average price for a gallon limited to an unfilled bid for 1 car at $2.4200, which raised the price. The only block percent higher than in February of of whole milk was $3.561 in Feb- market activity Thursday was an unfilled bid for 1 car at $2.4275, which raised the 2013. ruary, up less than one cent from price. There was no block market activity at all on Friday. The barrel price increased January and up more than eight Monday on a bid-based sale of 1 car at $2.3050, declined Thursday on offer-based February’s CPI for cheese and sales of 2 cars at $2.3000, and then increased Friday on an unfilled bid for 1 car at related products was 224.223, up cents from February of 2013. $2.3100. 1.6 percent from January and 0.2 February’s CPI for butter was percent higher than in February 205.488, up 1.3 percent from Janu- Butter Comment: The butter price increased Monday on a bid-based sale of 1 of 2013. That’s the highest level ary and 3.5 percent higher than in car at $1.9000, rose Wednesday on an unfilled bid for 1 car at $1.9050, increased Thursday on an unfilled bid for 2 cars at $1.9100, and rose Friday on an unfilled bid for the cheese CPI since March of February of 2013. for 1 car at $1.9200. 2012, when it was 225.783. February’s CPI for ice cream The average retail price for a and related products was 218.833, Nonfat Dry Milk Comment: Grade A NDM increased Friday on offer-based sales pound of natural Cheddar cheese down 0.1 percent from January and of 4 cars at $2.0500. in February was $5.543, up more down 0.8 percent from February of WHEY MARKETS - MARCH 17 - 21, 2014 than 16 cents from January but 2013. RELEASE DATE - MARCH 20, 2014 Animal Feed Whey—Central: Milk Replacer: .4600(NC) – .5925 (NC) Buttermilk Powder: ® Central & East: 1.8400 (+2) – 2.0000 (-1) West: 1.9300 (+2) - 2.0300 (+3½) An Mostly: 1.9500 (+2) - 1.9800 (+2) AFFInITY Casein: Rennet: $4.9000 (NC) – $5.2000 (NC) Acid: $5.0000 (NC) - $5.4000 (NC) For Superior Sanitation Dry Whey Powder—Central (Edible): Nonhygroscopic: .6175(+½) – .6875(+½) Mostly: .6175 (+½) – .6400 (+¾) Dry Whey–West (Edible): Nonhygroscopic: .6300 (+½) – .6750(+1¼) Mostly: .6300 (NC) – .6675(+¾) Dry Whey—NE: .6450 (NC) — .7000 (+1) Lactose—Central and West: Edible: .4200 (+1) –.7200 (NC) Mostly: .5500 (+1) – .6500 (NC)

Nonfat Dry Milk —Central & East: Low/Medium Heat: 2.0000 (-3) – 2.1900 (+2) Mostly: 2.0600 (NC) – 2.1700 (+2) High Heat: 2.1800(+3) - $2.2350(+1) Nonfat Dry Milk —Western: Low/Medium Heat: 2.0000(-1) – 2.1525 (+1¾) Mostly: 2.0700 (+2) – 2.1300 (+2½) High Heat: 2.1625 (+2½) - $2.2275 (+¾) California Weighted Average NFDM: March 14 $2.0490 Sales: 11,707,965 Sales to CCC: 0 March 7 $2.0594 Sales: 8,535,939 Sales to CCC: 0

Whey Protein Concentrate—Central and West: U.S.A. Inc. trademarks of Urschel Laboratories, registered are ® Affinity and Urschel Edible 34% Protein: 1.6200 (+7) – 1.9625(+¼) Mostly: 1.6800(-1) – 1.8600(+1¼) Whole Milk—National: 2.0500 (NC) – 2.2500 (NC) Visit www.cheesereporter.com for weekly cheese, butter, NFDM and whey prices u Sanitary highly polished stainless steel HISTORICAL MILK PRICES - CLASS III surfaces deter bacteria. u Food zone completely separate from the Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec mechanical zone. u Hinged swingaway panels and sloped ‘01 9.99 10.27 11.42 12.06 13.83 15.02 15.46 15.55 15.90 14.60 11.31 11.80 surfaces assist in maintenance and washdown ‘02 11.87 11.63 10.65 10.85 10.82 10.09 9.33 9.54 9.92 10.72 9.84 9.74 procedures. ‘03 9.78 9.66 9.11 9.73 9.71 9.75 11.78 13.80 14.30 14.39 13.47 11.87 u U.S.D.A., Dairy Division Accepted. ‘04 11.61 11.89 14.49 19.66 20.58 17.68 14.85 14.04 14.72 14.16 14.89 16.14 ‘05 14.14 14.70 14.08 14.61 13.77 13.92 14.35 13.60 14.30 14.35 13.35 13.37 ‘06 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47 The AFFINITY® Cheese Dicer ‘07 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60 The ultimate dicer with superior sanitation ‘08 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.82 17.06 15.51 15.28 delivers precise cuts at maximized capacities. ‘09 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 ‘10 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 www. URSCHEL.com ‘11 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 The Global Leader in Food Cutting Technology phone +1 219.464.4811 ‘12 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 ‘13 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 ‘14 21.15 23.35* All Time High For more information, circle #27 on the Reader Response Card on p. 22 1409AFFINTYSupSan_ChRptr.indd 1 01/15/2014 10:20 AM