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e l y S OutShred Your Competition PRECISE, RAPID CHEESE REPORTER SHREDS urschel.com  Vol. 145, No. 4 • Friday, July 10, 2020 • Madison, Wisconsin CME Block Cheddar Cheese Price Lawmakers Want USTR, USDA To Sets Another New Record: $2.9150 Pursue Phase Two USDA Cuts 2020 Milk Production Forecast By Meanwhile, in its monthly Deal With Japan To supply-demand estimates released Boost Dairy Access 1.0 Billion Pounds; Most Price Forecasts Hiked today, the US Department of Agricuture (USDA) reduced its Washington—Some 50 House Chicago—The CME cash (spot) to $2.7375 per pound on Wednes- milk production forecast for 2020 members from both parties this market price for 40-pound Ched- day on the sale of four carloads of while raising most of its dairy prod- week asked two Trump adminis- dar blocks reached a new record blocks at that price. uct and milk price forecasts for tration officials to work swiftly on high today of $2.9150 per pound. Then on Thursday, the block both 2020 and 2021. a comprehensive Phase Two trade That broke the previous record price jumped 9.25 cents to a then- USDA’s milk production fore- agreement with Japan. high for the Cheddar block price record $2.8300 per pound, on the cast for 2020 is lowered by 1.0 The letter to US Trade Rep- of $2.8300 per pound, which was sale of one carload at that price. billion pounds from last month, resentative Robert Lighthizer set Thursday. And today, the block price to 221.5 billion pounds, largely and US Secretary of Agriculture Prior to that new record, the shattered that record, jumping on slower growth in milk per Sonny Perdue was led by US Reps. block price record was $2.8100 per 8.50 cents to a record $2.9150 per cow. The new forecast pegs Ron Kind (D-WI), Lloyd Smucker pound, set on June 23. pound on the sale of one carload 2020 milk production at 3.1 bil- (R-PA), Josh Harder (D-CA) ad After reaching that level, at that price. Also during today’s lion pounds higher than 2019’s Roger Marshall (R-KS). the block price fell to $2.5800 cash cheese market trading ses- record output. The US and Japan had reached per pound on June 24 and then sion, five cars of blocks were sold The 2021 milk production a Phase One trade agreement last dropped to $2.5750 a pound on at $2.8500 per pound; and there forecast is raised by 300 million September. Out of the $14.1 billion June 25. were unfilled bids for two cars of pounds from last month’s forecast, in US food and agricultural prod- The block price then started blocks at $2.8800 per pound. to 225.6 billion pounds, on expec- ucts imported by Japan in 2018, to rise again on June 29, reaching While the block Cheddar price tations of dairy herd rebuilding and $5.2 billion were already duty free. $2.6200 per pound that day and was setting new highs this week, a recovery in growth in milk per Under the Phase One agreement, hitting $2.6750 a pound by July the CME cash market price for bar- cow. USDA’s Cattle report, to be Japan will eliminate or reduce tar- 2, the last day of trading last week rels was trending in the opposite released on July 24, will provide a iffs on an additional $7.2 billion of due to the July 4th holiday. direction. After settling at $2.4150 mid-year estimate of the dairy cow US food and agricultural products, This week, the block price per pound last Thursday, the barrel inventory and producer intentions including cheese and whey. continued to increase, reaching price dropped 4.5 cents to $2.3700 regarding retention of heifers for US dairy exports to Japan in $2.7000 per pound Monday on per pound on Monday; increased dairy cow replacement. recent years have ranged from the sale of one carload at that 3.0 cents to $2.4000 per pound on For 2020, USDA’s fat basis $206 million in 2016 to $408.5 price; rising to $2.7100 per pound Wednesday; and then dropped 6.0 import forecast is raised from last million in 2014. Last year, US on Tuesday on the sale of one car- cents today to settle at $2.3400 per dairy exports to Japan were valued load at that price; and increasing pound. • See Block Price Record, p. 16 at $282.1 million, which meant Japan ranked fifth among all US dairy export markets on a value US Dairy Imports Dairy Farmers, Others File basis, trailing only Mexico, Can- ada, China and South Korea. Declined 5% In May; Racketeering Lawsuit Against DFA US cheese exports to Japan last year totaled 134.3 million pounds, Cheese Imports Fell staff, called the lawsuit “ridicu- which meant Japan ranked third DFA Calls Lawsuit lous and without merit.” 23%; Butter Imports among all US cheese export mar- ‘Ridiculous And The lawsuit details three pred- Increased 31% icate acts of extortion, the first of • See Japan Trade Deal, p. 11 Washington—US dairy imports Without Merit’ which is obtaining farmers’ con- during May were valued at $281.6 Albany—A lawsuit was recently sent to settle antitrust claims. Cottage Cheese million, down 5 percent from May filed under the Racketeer-Influ- In June 2014, DFA was facing a 2019, according to figures released jury trial in Vermont on antitrust 40 Production enced and Corrupt Organizations May 2010 – 2020 late last week by USDA’s Foreign (RICO) Act in the US District grounds, the complaint stated. Curd vs Cream Cottage Cheese Millions of pounds Agricultural Service (FAS). Court for the Northern Dis- DFA’s attempt to settle the case During the first five months of trict of New York against Dairy was struck down by the court 2020, United States dairy imports Farmers of America (DFA), the after a number of dairy farmers were valued at $1.3 billion, up 3 nation’s largest dairy cooperative. voiced objection via letter and 35 percent from the first five months Plaintiffs in the case include at the court’s Fairness Hearing. A of 2019. Susan L. Poole, a shareholder of second proposed settlement fared Cheese imports during May Dean Foods Company; several no better. totaled 24.4 million pounds, down dairy farmers; and New York Ani- “When DFA’s leaders arranged 23 percent from May 2019 and mal and Farm, LLC., a dairy sup- a third settlement in 2016, they 30 the lowest monthly cheese import ply business. Defendants include resorted to extortion to ensure volume since February 2014, DFA managers, board members that the dairy farmers would when imports totaled 21.2 million and agents. fall squarely on their side of the pounds. The value of May’s cheese Monica Massey, DFA’s execu- courtroom,” the lawsuit stated. 25 • See Dairy Imports Fall, p. 10 tive vice president and chief of • See Lawsuit Filed, p. 6 2010 2015 2020 Page 2 CHEESE REPORTER July 10, 2020

Past Issues Read this week’s issue EDITORIAL COMMENT or past issues of And there are a couple of note- Cheese Reporter on your mobile phone or worthy things that have hap- tablet by scanning this pened with the Class III price in QR code. DICK GROVES recent months: a very rare, but Cheese Reporter Publishing Co. Inc. ©2020 not unprecedented, decline over a 2810 Crossroads Drive, Suite 3000 period of several months, and an Publisher / Editor Madison, WI 53718-7972 unprecedented jump in a single Cheese Reporter (608) 246-8430 • Fax (608) 246-8431 month. http://www.cheesereporter.com e: [email protected] DICK GROVES tw: @cheesereporter Publisher/Editor e-mail: [email protected] 608-316-3791 MOIRA CROWLEY A Wild Ride For The Class III Price Specialty Cheese Editor e-mail: [email protected] Speaking (as we were just last week Looking back at the almost-60- the biggest one-month jump in the 608-316-3793 in this space) of new dairy industry year history of the Class III price Class III price until last month’s

KEVIN THOME price records being set during this and its predecessors, it’s worth increase of $8.90. Advertising & Marketing Director pandemic-impacted year, the fed- noting that movements of $8.00 The year 2004 also saw one of e-mail: [email protected] eral order Class III price has also or more would have been impos- the largest declines in the Class III 608-316-3792 accomplished at least one historic sible prior to 1974, for the simple price over a short period of time. BETTY MERKES reason that, prior to January of that Specifically, after reaching $19.66 Classifieds/Circulation Manager milestone that is worth noting. e-mail: [email protected] This is, as with the cash Cheddar year, the M-W price had never per hundred in April, the Class III 608-316-3790 block market, something the dairy been above $8.00 per hundred (it price increased in June to $20.58 REGULAR CONTRIBUTORS: industry has never seen before and reached $8.10 that month). per hundred (that was the first Jen Pino-Gallagher, Bob Cropp, Brandis may never see again. It is also worth remembering time ever that the Class III price Wasvick, Dan Strongin, John Umhoefer First, some context is needed that there was a dairy price support topped $20.00 per hundred). You can e-mail our contributors at: [email protected] for putting the Class III price gyra- program in operation until 2014. Then the price tumbled, to tions into historical perspective What that program was actually $14.04 per hundred in August of The Cheese Reporter is the official (thanks to the Upper Midwest supposed to support was the manu- 2004, or $6.54, in a period of just publication of the following associations: market administrator’s office for facturing milk price. USDA would three months. California Cheese & Butter Association posting tables listing the history of support that price by purchasing That drop was nothing com- Lisa Waters, the Class III price back to 1961). surplus cheese, butter and nonfat pared to what happened from the 1011 Pebble Beach Dr, Clayton, CA 94517 The federal order Class III price dry milk at specific prices. middle of 2008 until early 2009, Central Wisconsin Cheesemakers’ and when the Class III price plunged Buttermakers’ Association has a pretty short history, dating So, for example, back in June of Jim Mildbrand only back to 2000, when federal 1989, USDA announced that the from $20.25 per hundred in June [email protected] order reforms went into effect. support price for manufacturing 2009 to $9.31 per hundred in Feb- Cheese Importers Association of America Prior to that, federal orders had grade milk was going to be reduced ruary 2009, a drop of $10.94. 204 E St. NE, Washington, DC 20002 a Basic Formula Price, and prior to from $11.10 to $10.60 per hun- The magnitude of that drop is Eastern Wisconsin Cheesemakers’ and the BFP, which came into effect dredweight, effective July 1, 1989. mighty rare in the dairy industry, Buttermakers’ Association for a couple of reasons. First, the Barb Henning, Henning’s Cheese in 1995, there was the Minnesota- That was for milk with the US 21812 Ucker Road, Kiel, WI 53042 Wisconsin, or M-W, price. national average milkfat content Class III price doesn’t go above International Dairy-Deli-Bakery Association Each of these prices was calcu- of 3.67 percent (last year, the US $20.00 per hundredweight all that 8317 Elderberry Road, Madison, WI 53717 lated in a different way, so they national average milkfat content often; in fact, it has topped that Missouri Butter & Cheese Institute aren’t necessarily directly com- was 3.92 percent). CCC purchase mark in 2004, 2007, 2009, 2011, Terry S. Long, 19107 Factory Creek Road, parable to today’s Class III price prices were reduced to $1.1550 per 2012, 2013, 2014, 2019 and 2020. Jamestown, MO 65046 and its wild gyrations. But it’s still pound for Cheddar blocks, $1.1150 And second, the Class III price Nebraska Cheese Association interesting to look at the history of for barrels, $1.2050 per pound for hasn’t dropped below $10.00 per Ed Price, Fremont, NE 68025 the M-W and BFP prices in light of butter and 79.0 cents per pound for hundred, or even $12.00 per hun- New York State Cheese Manufacturer’s Assn what’s happened with the Class III nonfat dry milk. dred, very often. Indeed, as dis- Kathyrn Boor, 11 Stocking Hall, Cornell University, Ithaca, NY 14853 price in recent months. We mention the price support mal as milk prices have been in And there are a couple of note- program because that program was recent years, May’s Class III price North Central Cheese Industries Assn Lloyd Metzger, SDSU, Box 2104, worthy things that have hap- intended to provide a floor under of $12.14 per hundred was the low- Brookings, SD 57007 pened with the Class III price in milk prices. And so, with a floor est Class III price since September North Dakota Cheese Makers’ Assn recent months: a very rare, but price of $10.60 per hundred, as 2009, when it was $12.11. Chuck Knetter, Medina, ND 58467 not unprecedented, decline over noted above, price movements Interestingly, the Class III price Ohio Swiss Cheese Association a period of several months, and an such as the dairy industry has fell under $10.00 per hundred in Lois Miller, P.O. Box 445, unprecedented jump in a single recently experienced would only five different years (2000, 2001, Sugar Creek, OH 44681 month. have been possible if the M-W 2002, 2003 and 2009) in the first South Dakota State Dairy Association Last November, the Class III was over $18.60 per hundred. And decade of this century, but hasn’t Howard Bonnemann, SDSU, Box 2104, Brookings, SD 57007 price reached $20.45 per hundred- since the support price was never been under $12.00 per hundred Southwestern Wisconsin weight, the first time it had been below $9.90 per hundred, the Class since 2009. It also wasn’t under Cheese Makers’ Association above $20.00 per hundred since III price would have had to rise $10.00 per hundred in the 1990s Myron Olson, Chalet Cheese Coop, November 2014. The Class III to almost $18.00 per hundred to until the final two months of 1999. N4858 Cty Hwy N, Monroe, WI 53566 price then fell to $12.14 per hun- experience the type of volatility And it wasn’t under $10.00 per Wisconsin Association for Food Protection dred in May, a drop of $8.31 over a we’ve seen in recent months. hundred at all in the 1980s, thanks Bob Wills PO Box 620705, Middleton WI 53562 six-month period. In fact, the Class III price did to the price support program. Wisconsin Cheese Makers’ Association Then last week, USDA finally top $18.00, in April 2004, The last eight months have seen John Umhoefer, 5117 W. Terrace Dr., announced that the Class III price when it soared to $19.66. That record and near-record fluctua- Suite 402, Madison, WI 53718 for the month of June was $21.04 was, at the time, an unprecedented tions in the Class III price, making Wisconsin Dairy Products Association per hundred, up an eye-opening jump of $5.17 from the March 2004 us wonder what sort of milk price Brad Legreid, 8383 Greenway Blvd., Middleton, WI 53562 $8.90 from May. Class III price. And that was also volatility lies ahead.

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 3579 requested. Periodicals postage paid at Madison, WI. Address all correspondence to: Cheese Reporter, 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972 July 10, 2020 CHEESE REPORTER Page 3

4.6 percent, from June 2019. That took effect this month. The revi- Global Dairy Trade Price Index Jumps was the first increase in the value sions concern the rebasing of the 8.3%; Almost All Product Prices Rise of the Dairy Price Index (DPI) FFPI from the current base period after four months of declines. of 2002-04 to 2014-16, and various Auckland, New Zealand—The cents per pound), up 1.9 percent. Price quotations for all of the necessary changes to several prices. price index on this week’s semi- That was for Contract 2. dairy products represented in the The main revisions are due to the monthly Global Dairy Trade Buttermilk powder: The aver- DPI rose in June, but not to the inclusion of the EU Cheddar prices (GDT) dairy commodity auction age winning price was $2,417 per pre-pandemic levels. Renewed in the index, starting in 2008, and increased 8.3 percent from the pre- ton ($1.10 per pound), up 3.8 import demand for spot supplies, the removal of EU export prices vious auction. percent. Average winning prices especially from the Middle East and of other dairy products prior to That marked the fourth straight were: Contract 1, $2,535 per ton, East Asia, coupled with seasonally 2008. Review of the index found increase in the GDT price index. up 8.1 percent; Contract 2, $2,311 declining supplies in Europe and that including EU export prices is In this week’s auction, which per ton, up 3.1 percent; Contract limited availability of uncommit- critical given the EU’s large export featured 174 bidders and 109 win- 3, $2,535 per ton, up 3.7 percent; ted supplies in Oceania, under- share in global markets; however, ning bidders, prices were higher for Contract 4, $2,575 per ton, up 3.6 pinned the recent price increases. EU export prices before 2008 were Cheddar, skim milk powder, whole percent; and Contract 5, $2,590 The FAO Dairy Price Index is found to be heavily influenced by milk powder, butter, lactose and per ton, up 3.6 percent. computed using eight price quo- the intervention scheme for butter buttermilk powder. In other global commodity price tations for four dairy products and skim milk powder, and they Results from this week’s GDT news, the UN Food and Agricul- (cheese, butter, SMP and whole were removed from the index. The auction, with comparisons to that ture Organization’s Dairy Price milk powder) from two representa- cumulative impact of the revision, held three weeks ago, were: Index averaged 98.2 points in tive markets, Oceania and the EU. as measured from 1990, is a reduc- Cheddar: The average winning June, up 3.8 points, or 4 percent, Revisions to the Food Price tion of 12 percent compared with price was $3,762 per metric ton from May but down 4.7 points, or Index (FFPI), including the DPI, tue current index by March 2020. ($1.71 per pound), up 3.3 percent. Average winning prices were: Con- tract 1 (August), $4,190 per ton, up 4.8 percent; Contract 2 (Sep- tember), $3,807 per ton, down 5.3 percent; Contract 3 (October), $3,711 per ton, up 4.8 percent; Contract 4 (November), $3,759 per ton, up 4.1 percent; Contract 5 (December), $3,780 per ton, up 3.7 percent; and Contract 6 (Janu- ary 2021), $3,670 per ton, up 2.4. Skim milk powder: The average winning price was $2,694 per ton ($1.22 per pound), up 3.5 percent. Average winning prices were: Contract 2, $2,740 per ton, up 4.2 percent; Contract 3, $2,702 per ton, up 2.7 percent; Contract 4, $2,702 per ton, up 5.3 percent; and Contract 5, $2,609 per ton, up 1.4. Whole milk powder: The average winning price was $3,208 per ton ($1.45 per pound), up 14 percent. Average winning prices were: Contract 1, $3,505 per ton, up 24.5 percent; Contract 2, $3,269 per ton, up 14.1 percent; Contract 3, $3,224 per ton, up 13.9 percent; Contract 4, $3,140 per ton, up 11.8 percent; and Contract 5, $3,106 per ton, up 8.8 percent. Butter: The average winning price was $3,717 per ton ($1.69 per pound), up 3 percent. Average winning prices were: Contract 1, $3,780 per ton, up 3 percent; Con- tract 2, $3,707 per ton, up 1.7 percent; Contract 3, $3,725 per ton, up 3.6 percent; Contract 4, $3,680 per ton, up 4.1 percent; Contract 5, $3,710 per ton, up 4.7 percent; and Contract 6, $3,670 per ton, down 1.7 percent. Anhydrous milkfat: The average winning price was $3,981 per ton ($1.81 per pound), down 0.2 percent. Average winning prices were: Contract 1, $3,952 per ton, unchanged; Contract 2, $3,935 per ton, down 1.3 percent; Contract 3, $3,980 per ton, up 0.9 percent; Contract 4, $4,035 per ton, up 1.2 percent; and Contract 5, $4,046 per ton, down 1.1 percent. Lactose: The average winning price was $1,309 per ton (59.4 For more information, visit www.loosmachine.com Page 4 CHEESE REPORTER July 10, 2020

Monitoring the results. Risk management is an evolving, con- Ready, Set…..Go?…. tinuous process. Once you’ve from our implemented a risk management Back to the Office solution, you’ll want to monitor its effectiveness and reassess. archives The return to work action plan JEN PINO-GALLAGHER, should also include identifica- 50 YEARS AGO Director of Food & Agribusiness Practice tion and creation of a Pandemic M3 Insurance July 10, 1970: Chicago—Milk Response Team, establishing [email protected] deliveries accounting for about employee screening exposure and 65 percent of all fluid milk to confirmed illness protocol and As a kid growing up on an Iowa ronment is to perform a risk assess- retail stores in this area, involv- creating employee safety training dairy farm, one of the strangest ment to identify where specific ing six of the biggest dairies, have materials. times I can remember was when hazards within the office space may been blocked from the Chicago When your office is ready to the power went out just before exist. market and diverted to dairy milking. Our Rural Electric Coop- Identifying the hazards. When reopen, consider doing so in a manner that balances your plant’s plants in Wisconsin, Minnesota erative rarely failed us, but Upper it comes to COVID-19, businesses and Iowa. The move was a result Midwest summer storms can be need to think critically about business needs and the health and safety of employees. As such, con- of the lockout of union truck violent. And a tree, downed in just their exposures, particularly if drivers in response to a strike. the right spot, could knock down an infected person entered their sider reopening in phases, and be power lines and the power to our facilities. When identifying haz- sure to provide ample employee communications throughout the Ames, IA—George Reinbold, farm for hours at a time. ards, it’s a good idea to perform professor of dairy microbiology When the power did come back a walkthrough of the premises entire process. at Iowa State University here, is on, we’d trudge to the barn to flip and consider high-risk areas (e.g., Depending on your business and this year’s recipient of the Pfizer the switch. The hum of the milk- breakrooms and other areas where location, this phased-in approach Award in cheese research pre- ing equipment was a welcomed, people may congregate). to reopening will vary. You will sented by the American Dairy familiar noise that meant our day Implementing additional safety need to keep state and local guid- had returned to normal. procedures. Once you’ve identi- ance related to social distancing in Science Association (ADSA). For some dairy processors, June fied potential exposures within the mind when reopening your busi- Dairy Month might have felt a office space, determine what addi- ness. For example, if your local 25 YEARS AGO bit like the lights had been sud- tional safeguards are needed. Cre- guidance prohibits gatherings of July 7, 1995: Lovington, NM— denly switched back on. This may ating appropriate social distancing more than 10 people, it may not Southwest Dried Products, Inc. have been the first time in several at workstations, staggering shifts, be advised or permitted for all began whey processing opera- months that dairy plant adminis- cleaning/disinfecting procedures employees to return to work. tions here recently in a plant trative and office personnel left and personal protective equipment Some have said that returning located adjacent to the newly- their home offices to return to should be considered and imple- a remote workforce back to the opened Lea County Cheese facil- their worksite as shelter-in-place mented. office is less like flipping a switch ity. Southwest Dried Products orders were relaxed. Assessing risks. Once you have than it is like turning a dial. And, traces its roots to the Midwest, Safely returning your office- identified the risks facing your as you build and execute your plan, just as Lea County Cheese and essentially turning the dial, con- based personnel back to their office business, you must analyze them its owners, the Tobkin family, do. environment won’t be as simple as to determine their potential consider seeking input from trusted unlocking the front door and flip- sequences, employee safety, finan- advisors, including accountants, bankers and your insurance bro- Madison—Researchers at the ping on the lights. Instead, you cial, compliance, reputational UW-Madison are studying why may want to consider reopening harm, and how likely this particu- ker’s risk management team. We’re in this together. full-fat cheese has the texture it in phases. lar risk is to occur. does, so that they might mimic Below are some basic steps that Controlling risks. With a sense this texture in reduced-fat variet- leadership at dairy processors can of what the threats to your business Jen Pino-Gallagher is a Director of ies. Ag engineer and food scien- consider as they bring their remote are, you can then consider ways to Food & Agribusiness Practice at M3 tist Sundaram Gunasekaran and based team back into the office. address them, including physically Insurance. M3 Insurance offers insight, well-known cheese researcher When considering a return to modifying your workspace and cre- advice and strategies to help clients Norm Olson teamed up to work action plan, the first step to ating an office-space disinfecting manage risk, purchase insurance and investigate how fat in Cheddar reduce risks within the office envi- provide employee benefits. strategy. contributes to its soft, chewy, easy-melting texture. Technology for Processing | Cheese-Making | Cutting | Packaging 10 YEARS AGO July 9, 2010: Ellsworth, WI— More than 300 industry repre- sentatives and visitors gathered here last week to celebrate the 100th anniversary of Ellsworth Cooperative Creamery. ECC has a great deal of pride in its products, what it offers its members, FROM MILK TO CHEESE and the history that allows the ALPMA-SULBANA brining systems co-op to stay in existence for 100 For all cheese sizes years, said CEO Paul Bauer. Fully automated - minimal manual labor Automatic rack transport with no overhead crane Long Island City, NY—Nine of Cheese is mechanically guided and pushed in & out of the system the country’s top cheese mongers Hygienic and sturdy design gathered here, fighting for top Brine racks easily removable for honors in the first annual Chee- cleaning and inspection semonger Invitational. First place Fully passivated before delivery went to Matt Rubiner of Rubin- ers Cheesemongers & Grocers, Great Barrington, MA. Mike Anderson of Murray’s Cheese ALPMA USA | 3015 W Vera Ave | Milwaukee, WI 53209 | phone: 414-351-4253 | email: [email protected] | www.alpma.com took second, and Zingerman’s Carlos Souffraont won third. For more information, visit www.alpma.com July 10, 2020 CHEESE REPORTER Page 5

November. The average butterfat percent; other solids levels ranged Butterfat Remained Most Valuable level for the year was 3.96 percent. from 3.01 percent to 7.77 percent; Upper Midwest Order Component In ‘19 Protein and SNF showed the SNF levels ranged from 4.65 per- same patterns last year, with pro- cent to 11.06 percent; and SCC Minneapolis, MN—Last year While widespread use of artifi- tein falling from 3.20 in January ranged from 16,000 to 3,663,000. marked the fifth straight year cial insemination, freestall barns, to 3.00 in July before rebounding A look at the relationship in which butterfat was the most and total mix rations have reduced to 3.28 percent in November (the between producer size and compo- valuable component on the Upper milk production swings, seasonal- weighted average for 2019 was nent levels shows that larger pro- Midwest federal milk marketing ity is still present, the study noted. 3.15 percent), and SNF falling ducers tend to have lower butterfat order, according to a recent study. Seasonal production, the “spring from 8.96 in January to 8.79 in July tests and SCC than smaller pro- Analysis of Component Levels flush” and the winter production before rebounding to 9.01 percent ducers. Protein declined from the and Somatic Cell Count in Individual drop also lead to seasonal move- in November (the weighted aver- smaller to larger producers, but to Herd Milk at the Farm Level 2019 ments in component tests. age for 2019 was 8.91 percent). a smaller extent than for butterfat. was written by Dr. Corey Freije, Butterfat, protein and solids- The seasonal high SCC of 202,000 Of the seven states that are an agricultural economist with the not-fat (SNF) tests generally have was reached in July, followed by a wholly or partially located within market administrator’s office. their lowest levels in July and peak low of 166,000 in November. the Upper Midwest marketing The study analyzes the compo- in November. Seasonal changes The range of component lev- area, South Dakota had the high- nent levels and values comprising in component changes for 2019 els observed at the farm level was est weighted average butterfat, pro- milk production for the Upper appeared to be relatively normal. fairly wide. Monthly average indi- tein and SNF tests. South Dakota, Midwest order for 2019. The pay- During the year, butterfat lev- vidual producer butterfat levels North Dakota, and Iowa had the roll data for producers who were els dropped from 4.04 percent in were as low as 1.95 percent and as highest weighted average other associated with the order were January to 3.77 percent in July, high as 8.25 percent; protein levels solids test. Wisconsin had the low- examined. On average, 10,840 and then rose to 4.12 percent for ranged from 1.54 percent to 5.09 est weighted average SCC. dairy producers were associated with the market every month. During the first 15 years that the Upper Midwest order was in effect (2000-2014), butterfat contributed more to the value of milk than protein just once: in 2001, IMPROVE QUALITY AND YIELDS WITH when the butterfat value of milk was $6.83 and the protein value THE RELCO SVC COTTAGE CHEESE VAT was $5.92 per hundred. In 2000 and then from 2002 through 2014, the protein value of milk always exceeded the butterfat value on the Upper Midwest order, by anywhere from 19 cents in 2010 ($6.98 for protein, $6.79 for butterfat) to $6.01 in 2008 ($11.82 for protein, $5.81 for butterfat). Last year, the protein value of milk on the Upper Midwest order, $7.52 per hundred, was at its highest level since 2014, when it was $11.79 per hundred. Also, 2019 was the second straight year in which the butterfat value was $9.92, and the sixth consecutive year in which the butterfat value was above $8.00 per hundred. Butterfat and protein contributed the vast majority of milk’s More than 200 RELCO SVC Cottage Cheese Vats installed worldwide. value on the Upper Midwest order in 2019, at 93.5 percent, while other solids (defined as solids-not- THE SVC-VAT PROVIDES fat minus protein), at $1.07 per hundred, and SCC, at 15 cents per THE HIGHEST YIELDS cwt, contributed just 6.5 percent. Designed specifically for cottage cheese production, our 3-A Certified The weighted average SCC SVC Cottage Cheese Vat sets the industry standard for product quality. on the Upper Midwest order has The manufacturing quality reflects RELCO’s decades of experience fallen over time, the study noted, with high-quality cheeses and unique insights into the needs of from 288,000 in 2007 to 179,000 cheesemakers. in 2019. Also, the weighted standard deviation in herd data has RELCO SVC Vats feature: also fallen over time, which means n Verti-Stir elliptical motion which provides gentle lifting action that, in general, the average has to keep curd in suspension. fallen and the distribution has tightened up around that average n High quality knives produce uniformly shaped cheese curds from 2007 to 2019. in a variety of sizes. In addition to a downward n Vat features heavy duty Jacket and Liner of 12 gauge 304 SS sloped trend line, the effect of the construction. trend is greater than the normal seasonal shifts in monthly SCC. n System automation capabilities for recipe control and complete The herd milk from dairy produc- integration with existing processes. ers has a seasonal high SCC, usu- ally in mid or late summer, that no longer rises to the winter lows of email: [email protected] | visit: www.relco.net | offices: USA, The Netherlands, Brazil & New Zealand earlier years. The seasonal highs since 2015 are below the seasonal low for 2008. For more information, visit www.relco.net/

RELCO_CottageCheeseAd_7x10_2020June_CR.indd 1 5/12/20 9:53 AM Page 6 CHEESE REPORTER July 10, 2020

Lawsuit Filed is obtaining a controlling share of Agri-Mark became the only sig- “Dean Foods had no alterna- (Continued from p. 1) the national milk supply. nificant alternative co-op in the tive source for the volume of milk “Emboldened by the settle- Northeast, the lawsuit stated. which DFA provided during the Specifically, DFA’s managers sent ment of the Northeast and earlier Agri-Mark was and is forbidden period,” the lawsuit continued. their FARM (Farmers Assuring Southeast antitrust actions, DFA’s from taking on members from Even had Dean located an alterna- Responsible Management) pro- leadership used their control over DFA “without DFA’s express per- tive source for the volume of milk gram inspectors and routine milk milk markets nationally to make it mission.” which Dairy Farmers of America inspectors to farms with an offer: impossible for a mid-sized plant to Using this control, DFA’s man- provided during such period, Dean sign in support of the settlement or find milk outside of DFA/DMS, or agers were able to charge milk could not materially breach or ter- lose your market. for an individual farmer or small buyers over-market prices for milk minate its milk supply agreement DFA inspectors and other cooperative to get their milk to products while paying farmers less with the Dairy Farmers of America employees pressured dairy farm- such a plant,” the lawsuit said. than the cost of production, the without incurring a $96 million ers with threats including that, if “The DFA/DMS bloc was highly lawsuit said. penalty. these dairy farmers did not sign effective at merging small coopera- DFA’s managers were able to Had Dean continued operating in support of DFA’s settlement, tives into DFA, and in 2017 DMS continue doing so because substan- into 2021, the penalty would have they should consider switching ceased operations.” tially all new entrants were and expired without any obligation to to organic milk production, they According to the lawsuit, DFA’s are barred from the marketplace; pay any portion of the principal or should start looking for new pro- managers gave independent farm- prospective dairy farmers have no interest. cessing plants, they could be dis- ers and co-ops who had shipped viable option to sell milk besides missed from their cooperatives, through DMS a choice: “market DFA; and prospective milk proces- and their co-ops could lose access your milk through DFA and agree sors likewise have no other viable to milk markets controlled by to a ‘market adjustment’ deduc- option to buy milk. “While publicly Dairy Marketing Services (DMS), tion from your farmers’ pay price, The third predicate act of extor- stating concerns over which was created in 1999 by or lose market access.” tion detailed in the lawsuit is con- DFA, Dairylea and St. Albans DFA managers also used their trolling the nation’s largest dairy liquidity issues and Co-op, the lawsuit said. cooperative’s position as the pri- processing network. potential loss of milk “Over 1,200 farmers from DFA, mary supplier of certain regional Using its “all-but-complete con- supply for it customers, St. Albans, Dairylea, small regional dairy processors to dictate the terms trol” over the national Grade A Dean chose the cooperatives which marketed their on which these processors could raw milk supply, DFA’s manage- milk through DMS, and even accept milk from smaller co-ops ment presented Dean Foods Com- bankruptcy to transfer ‘independent’ dairy farmers selling or individual farmers, the lawsuit pany with a demand of its own, the assets to DFA free through DMS to Kraft Heinz Com- alleges. Thus, without exercising according to the lawsuit: pay Dairy and clear of claims on pany signed DFA’s form letters, and direct ownership, DFA’s managers Farmers of America over-market an expedited schedule”. the suit against DFA was settled controlled substantially the entire prices in order to maintain access and closed,” the lawsuit said. milk market. to its milk, which constituted over — Plaintiffs in Lawsuit The second predicate act of After DFA’s absorption of Ver- 60 percent of Dean’s milk utiliza- extortion detailed in the lawsuit mont’s St. Albans co-op last year, tion. “Dean Foods was bound by its market share agreement of 2001 DFA’s takeover of substantially and at any rate had no prospect of all of Dean’s assets left Dean’s Food & Dairy Gaskets obtaining such milk volume else- bankruptcy estate “administra- where,” the lawsuit stated. tively insolvent” and its share- Last November, Dean Foods filed holders, including plaintiff Susan Extruded Rubber Gaskets for Chapter 11 bankruptcy, listing L. Poole, bondholders, and unse- DFA as by far its largest trade cred- cured creditors (including certain itor, the lawsuit noted. DFA was plaintiff dairy farmers who had sold owed $173 million. When Dean milk to Dean prior to and during Foods announced its bankruptcy the bankruptcy) with “hundreds filing, it also announced that it of millions in losses,” the lawsuit was in advanced discussions with stated. DFA to transfer substantially all of In their lawsuit, the plaintiffs its assets. demand judgment that includes “Despite the availability of declaring defendants liable for financing for an out-of-court damages for racketeering; order- restructuring prior to the bank- ing the receivership and subse- ruptcy filing, Dean expressed no quent divestiture of all processing real interest in restructuring to operations or interests owned or Plus Many More Proﬁles avoid bankruptcy,” the lawsuit said. controlled by DFA or its predeces- “While publicly stating concerns sors, successors, subsidiaries, affili- over liquidity issues and potential ates, and insiders; and ordering loss of milk supply for it custom- DFA subsequently dissolved, with ers, Dean chose the bankruptcy any equity returned to its mem-

to transfer the assets to DFA free ber farms, and said member farms Inﬂatable Seals Molded Gaskets & O-Rings and clear of claims on an expedited released from any and all obliga- for Variable Capacity Tanks: For Sealing & Screening: schedule. tion to DFA.

This purchase was made under Saputo Cheese, the authority of Section 32. DFA Awarded USDA The price range for the Moz- zarella cheese being purchased by Mozzarella Contracts USDA is $1.9753 to $2.4153 per Washington—The US Depart- pound. ment of Agriculture (USDA) late Contracts were awarded as fol- last week announced that it had lows: 4822 East 355th Street awarded contracts to two compa- Saputo Cheese USA: Willoughby, Ohio 44094-4634 USA nies for a total of 8,803,200 pounds 8,736,000 pounds, at a total price of low moisture part skim shred- of $18,979,060.77. Fon: 440-953-8811 Fax: 440-953-9631-9631 ded Mozzarella cheese, 6/2-pound Dairy Farmers of America: Url: www.gmigaskets.com • Email: [email protected] packages, for delivery from Aug. 16 67,200 pounds, at a total price of

For more information, visit www.gmigaskets.com to Nov. 15, 2020. $159,264. July 10, 2020 CHEESE REPORTER Page 7

Under the DMC program, par- Perfect Day Ups Series C Funding To $300 Dairy Margin ticipating dairy producers must Million; Doubles Ability To Produce Protein Coverage Program select a coverage level ranging from $4.00 to $9.50 per hundred- Berkeley, CA, and Toronto, driven by long production cycles, Payment Triggered weight in 50-cent increments; and Ontario—Animal-free “dairy” centralized manufacturing, and For May select a coverage percentage of the protein producer Perfect Day this limited processing facilities, Per- dairy operation’s production his- week announced the expansion of fect Day holds a unique advantage, Washington—The May 2020 tory ranging from 5 percent to 95 its Series C funding to $300 mil- Perfect Day and CPP Investments income over feed cost margin for percent, in 5 percent increments. lion through a new tranche led by said. By producing dairy proteins dairy producers was $5.37 per hun- Producers have the choice to lock Canada Pension Plan Investment through fermentation in microflora dredweight, triggering the third in coverage levels until 2023 and Board (CPP Investments). instead of cows, the company and payment this year for producers receive a 25 percent discount on This follows an initial $140 mil- its partners can quickly increase who purchased the appropriate their DMC premiums. lion C round shared late last year, or reduce production depending level of coverage under the Dairy Over 13,000 operations enrolled which was met with additional on demand, and can allocate a Margin Coverage (DMC) program, in the DMC program for the 2020 inbound interest after production stable protein supply to where it is USDA’s Farm Service Agency calendar year. To date, FSA has breakthroughs in the company’s needed most. (FSA) announced Tuesday. issued more than $176 million in proprietary flora-made dairy pro- Perfect Day said it also plans to DMC program payments were payments to dairy producers who teins, Perfect Day and CPP Invest- build a turnkey network of localized also triggered in April, when the purchased DMC coverage for 2020. ments stated. animal-free dairy protein producers margin was $6.03 per hundred- “DMC has proved to be a Over the past several months, and processors to avoid unnecessary weight, and in March, when the worthwhile risk management tool, Perfect Day has doubled its ability supply chain bottlenecks. margin was $9.15 per hundred. providing dairy producers with to produce its milk protein, while “We’re grateful for the contin- The margin was above $10.00 much-needed financial support reducing costs several years ahead ued support of our investors from cwt in both January and February. when markets are most volatile,” of expectations. These produc- all over the world,” said Perumal Last year, DMC program payments said Richard Fordyce, FSA admin- tion milestones — coupled with Gandhi, co-founder of Perfect triggered in January, February, istrator. an enlarged Series C round led by Day. “We continue to believe the March, April, May, June, and July. DMC enrollment for 2021 cov- $50 million from CPP Investments’ next generation of protein will be DMC is a voluntary risk man- erage will begin October 13. To be Thematic Investing group, and driven by production speed, price, agement program that offers pro- eligible for DMC, a dairy operation bolstered by long-time supporters and taste, and we’ll have several tection to dairy producers when must: produce and commercially Temasek and Horizons Ventures — exciting updates to share in the the difference between the all-milk market milk from cows located in mark the beginning of a new chap- months ahead.” price and the average feed price the US; and provide proof of milk ter for the Bay Area startup, Perfect Perfect Day said its animal-free, (the margin) falls below a certain production at the time of registra- Day and CPP Investments said. flora-made “dairy” protein can be dollar amount selected by the pro- tion. “We never doubted we’d reach used across a range of products, ducer. Feed prices included in the For more information on the this point, we just didn’t expect from ice cream and milk to cheese calculation include corn, blended Dairy Margin Coverage program, to get here so quickly,” said Ryan and butter, to deliver the same taste alfalfa hay and soybean meal. visit www.farmers.gov. Pandya, Perfect Day’s co-founder and texture of dairy, with none of and CEO. “And, thanks to our the environmental, animal welfare world-class team and investors, or food safety concerns. we’re not planning to take our foot “Sustainable technologies like off the pedal anytime soon. Perfect Day are poised to cap- “The coronavirus pandemic ture structural shifts in industrial has shown just how fragile our practices, physical resources and food system is. We’re committed consumer preferences for envi- to building real change that pri- ronmentally conscious options, oritizes diversity, agility, and resil- which are well-suited to our long- ience,” Pandya added. term investing approach,” said While the dairy industry has Leon Pedersen, managing director, experienced supply chain disrup- head of Thematic Investing, CPP tions in the face of the pandemic, Investments. At H&C we are constantly developing solutions to enhance eﬃciency We Have Buyers for and drive growth Your Dairy Business!

• Artisan Dairy Specialist • Mergers & Acquisitions Advisor • Professional, Efficient Service with Proven Results

Our solutions oﬀer Reduced work injuries enhanced return Increased running times Bob Wolter Increased product quality 312.576.1881 on investment and Reduced wastage [email protected] operational eﬃciency: Smaller footprint www.cbs-global.com 319 N. Broadway Green Bay, WI 54303 Phone 920.432.1166 US Toll Free 800-351-1745 Toll free 800.366.5169 NZ Phone +64 6 872 7140 Email [email protected] Business Brokerage Specialists in Cheese & Dairy Since 1979 For more information, visit www.cbs-global.com For more information, visit www.hadencustance.com Page 8 CHEESE REPORTER July 10, 2020

PERSONNEL BRIAN LYNCH joined the Global Cold Chain Alliance LISE SKAARUP MORTENSEN (GCCA) Monday as senior vice has been tapped as the new president of business develop- chief financial officer for Chr. ment and member programs. He Hansen Holding A/S, effective brings 20 years of food industry Oct. 1. Mortensen succeeds out- experience to his new role, most going CFO SOREN WESTH notably in the areas of consumer LONNING, and comes to Chr. packaged goods (CPG), retail, Hansen with many years of expe- Mark Litchfield Wim Wilcke Steve Ejnik foodservice and distribution seg- rience in large international comments. Lynch held leadership panies. For the past eight years, positions with the International RELCO Announces Leadership Changes, Mortensen served Microsoft in Foodservice Distributors Associ- several international senior man- ation (IFDA), National Grocers Mark Litchfield Tapped As New CEO agement positions in India and Association (NGA) and Gro- Germany. Before that, she held cery Manufacturers Association Willmar, MN—RELCO, LLC, a industry process engineering and senior level positions in finance manufacturer of cheese and dairy technical sales, spending over 11 (GMA). At GCCA, Lynch will and strategy at IBM, AP Moller- oversee all non-dues revenue- processing systems and equipment years with GEA in Hudson, WI, Maersk and BG Bank. here, announced this week sev- and in Sarstedt, Germany. producing programs and services that benefit GCCA’s 1,300 mem- eral leadership changes allowing In his new role, Wilcke will TORBEN DAHL NYHOLM has for continued growth and global be focused on further developing ber companies in 85 countries. been promoted to chief financial MEGAN COSTELLO has been expansion. and executing RELCO’s sales and officer for Arla Foods, in charge The new management structure marketing strategies to drive future promoted from chief operating of the company’s finance, legal officer to executive vice president will allow RELCO to deliver qual- growth at both regional and global and IT functions. Nyholm joined ity, innovative solutions from all levels. and chief of staff. Costello has Arla in 2012 after working for been with GCCA for more than four RELCO facilities located in RELCO also announced the several years in the mergers and the US, Brazil, The Netherlands, appointment of Steve Ejnik as the seven years, and has played a key acquisitions advisory industry. role in membership and interna- and New Zealand, the company company’s new vice president of Starting out as a business con- said. engineering. Ejnik has been with tional program growth. LOWELL troller in group finance, he has RANDEL has been promoted to Mark Litchfield has been named RELCO for over 20 years in vari- subsequently held a number of RELCO’s new president. Litchfield ous roles. In his new post, Ejnik senior vice president of govern- leadership roles across Arla’s ment and legal affairs. Randel, has more than 21 years of dairy will oversee RELCO’s engineering finance sector. Nyholm most industry experience, with a proven processes and solutions. who has been with GCCA for 11 recently headed Arla’s perfor- years, has led the organization’s track record of facilitating long- Julien Vidal is the new engi- mance management function, term business relationships with neering director in the RELCO government relations initia- overseeing the company’s long- tives and most recently served as customers and industry leaders. Europe Division. Vidal brings over term financial outlook and strat- “Mark has demonstrated he is 20 years’ experience in the engi- GCCA spokesperson on all mat- egy, its calcium transformation ters related to COVID-19. customer-oriented, technically neering and dairy industry, with an program and short-term delivery excellent, and extremely industry extensive background in hygienic of financial results. savvy,” said RELCO CEO Loren liquid processes and technologies. EDL Packaging has hired DAVID O’KEEFE as director of Corle. He spent over 10 years with The International Dairy Foods sales at the company’s facility in “Mark’s knowledge of dairy pro- APV/SPX in France, Denmark, Association (IDFA) has processing and technology, coupled and Poland, where he was general moted DANIELLE QUIST Green Bay, WI. In his new role, with his results-oriented leadership manager. to vice president of regulatory O’Keefe will be responsible for style, will guide us in the direction As RELCO’s engineering direc- affairs and counsel, and DON- leading the EDL sales team, and RELCO is going,” Corle said. tor for RELCO, Vidal will focus ALD GRADY to director of leg- managing key client relation- Wim Wilcke has been named on projects within the European islative affairs. Both Quist and ships. O’Keefe brings nearly 30 vice president of sales and market- market. Grady currently serve on IDFA’s years of experience to his job. ing. He comes to RELCO with For more information, visit scientific and regulatory affairs extensive experience in dairy www.relco.net. and legislative affairs teams, pro- RICH ERDMAN, retired profes- viding members with state and sor and former chair of the animal federal advocacy and insights and avian sciences department at into current and coming legisla- the University of Maryland, was Maximize food safety with a tion, regulation and litigation. elected president of the Ameri- In her new role, Danielle Quist can Dairy Science Association Metal Detectable Program will work with IDFA members (ADSA) for a one-year term. and government agencies on Erdman served as vice president environmental, worker safety, for ADSA, and has been a mem- bioengineered foods labeling and ber of the Association through- sustainability issues. She also out his decades-long career. serves as the association’s legal KAI BRIEL has been promoted to counsel on issues involving con- director of technology at Weber, tracts, antitrust, and statutory and Inc. Briel will join the company’s regulatory interpretation. Quist senior leadership team, and will joined IDFA two years ago after be responsible for engineering nearly 14 years at the American oversight at Weber. Farm Bureau Federation (AFBF), most recently as senior counsel DEATHS for public policy. Grady joined IDFA in 2018 after serving as a Lorraine LaGrander, 85 died legislative assistant for US Rep. July 8. A licensed cheesemaker, Jim Costa (D-CA), where he who, with husband, Dannie managed all legislative efforts LaGrander, purchased Hillside and constituent services related Dairy in 1960 and helped oper- Request our Metal Detectable Flyer Today! to the agriculture industry and ate the facility until retirement. the House Agriculture Commit- Today, son Randy, and grand- 1-800-826-8302 • nelsonjameson.com tee. In his new role, Grady will sons, Ryan and Joe, operate the [email protected] advocate for IDFA’s legislative plant now known as LaGrander’s policies and objectives. For more information, visit www.nelsonjameson.com Hillside Dairy. July 10, 2020 CHEESE REPORTER Page 9

ton with Oceania and $700 per ton continued providing the best gross Higher EU Retail Cheese Demand Won’t with the US. margins to raw milk produced Compensate For Food Service Losses Despite weakened food service until April, followed by the com- demand, cheese prices were stable, bination of skim milk powder and Brussels, Belgium—The increas- in April. At the beginning of at around 3,000 euros per ton. cream, and whole milk powder and ing European Union (EU) demand June, it was close to 2,200 euros In May, the EU whole milk butter. for cheese in retail and industry per ton, up 6 percent compared to price also bounced back, reach- The additional milk collected (e.g., ready meals) is not expected the same week in 2019, 28 percent ing close to 2,700 euros per ton in the EU this year could mostly to compensate for food service above the intervention price. With in early June. This price is “very be channeled into SMP and but- losses, according to the short-term such prices, the EU remains com- competitive” on the world market, ter production, the report said. EU agricultural outlook report petitive on the global market, the being very close to the Oceania SMP production could grow by 5 released Monday by the European report noted. price, the report noted. percent to satisfy export demand, Commission. The EU butter price reached The decline in commodity which could reach a level similar This could result in an overall its lowest level in early May and prices during the coronavirus out- to 2018. lower cheese consumption (down has increased since then. At the break translated into an exacer- The more competitive EU but- 0.4 percent) in the EU, the report beginning of June, it had reached bated seasonal decline of the EU ter price should support exports (up said. almost 3,100 euros per ton (23 per- raw milk price in April, a drop of 15 percent). Despite an expected Despite cheese exports that cent below last year) and remained 5 percent since the beginning of lower use of butter in food ser- could grow (up 2 percent) thanks well above the intervention price. 2020 and slightly below the last vice, cooking and baking at home to increasing shipments to Japan Currently, according to the report, three-year average, the report said. should lead to higher retail sales, and also to the UK, the domestic the EU is the most competitive Even if the EU butter price resulting in sustained consumption consumption decline could lead actor on the market, with a price declined, production of a combi- (up 2 percent) and increased pro- to lower production growth than difference of more than $300 per nation of cheese, butter and whey duction (up 3 percent). previously anticipated (up 0.3 percent) and stock levels could also increase by 30,000 tons (66.2 million pounds) by the end of 2020, the report said. Over the spring, favorable rains improved grass productivity in some EU countries. Also, low feed prices allowed using more purchased feed. This, plus the extra day in Feb- ruary, contributed to a 2.3 percent growth of the EU milk collection in the January-April 2020 period. Italy contributed the most to this growth, followed by Germany and the Netherlands. EU milk collection this year could grow by 0.7 percent (more than anticipated in the spring outlook), up to close to 144 million We look at cheese differently. tons. A good yield growth (up 1.3 percent) driven by good quality pastures and an increased use of compound feed could more than compensate for the dairy herd decline (down 0.6 percent). Compared to 2019, EU milk collection growth is expected to slow down in the second quarter of 2020 and to decline in both the third and fourth quarters. Germany is expected to contrib- ute the most to EU milk production growth this year (18 percent), followed closely by Italy, Spain and the Netherlands. Further increases are expected in Ireland, Denmark and Poland. By contrast, production is expected to remain stable in France. At Deville Technologies we do more than We deliver ultra hygienic food cutting Due to lower growth rates in just provide cheese processing companies solutions that operate effectively and EU countries of higher milk solids content (for example, Ireland), with the perfect shred, dice, shave and grate... efficiently. We partner with our clients to milkfat content is expected to we keep the whole solution in mind. custom design the solution that best meets their decline slightly (down 0.2 percent, food cutting needs...because we don’t just see cheese, compared to strong growth last we see the whole picture. year), whereas milk protein content should remain stable. Despite this, milkfat and protein availabili- ties should grow (up 0.5 percent and up 0.7 percent, respectively), FS40 line with powder dispenser, tumble drum and conveyor due to a stronger growth in milk deliveries. Come see us at: April 14-16, 2020 The decline in the EU skim Milwaukee, WI – Booth 833 1.866.404.4545 www.devilletechnologies.com milk powder price, which acceler- ated with the coronavirus outbreak in the EU in March, was reversed For more information, visit www.devilletechnologies.com Ad – Cheese Reporter-REV.indd 1 2020-02-26 4:09 PM Page 10 CHEESE REPORTER July 10, 2020

Good Food Awards To that end, the Foundation Dairy Imports Fall Butter imports during May is offering a free entry to all food (Continued from p. 1 totaled 11.3 million pounds, up Accepting Entries crafters that identify as Black or 31 percent from May 2019. That’s BIPOC-owned. imports, $74.5 million, was down the largest volume of butter ever Through July 31 Hit especially hard by the pan- 30 percent from May 2019. imported into the US in a single San Francisco, CA—Organizers demic are BIPOC food crafters, During the first five months of month, according to FAS statistics of the 11th annual Good Food who have always faced greater bar- this year, cheese imports totaled dating back to 1989. Awards Monday issued a coast-to- riers to entry, the Foundation said. 138.8 million pounds, down 6 US butter imports have been coast call for entries and a deadline Kicking off this year is a layered percent from the first five months extremely volatile this year, rang- of July 31, 2020. effort to build greater equity and of last year. The value of those ing from 3.5 million pounds in Jan- The national competition is representation in the food system. imports, $450.9 million, was down uary to 11.3 million pounds in May. open to US manufacturers of With an understanding that 9 percent. Last year, when US butter imports cheese, chocolate, cider, beer, char- change takes time but must start Leading sources of US cheese totaled 84.4 million pounds, cuterie, coffee, confections, elixirs, now, the Good Food Foundation imports during the January-May monthly imports ranged from 2.8 grains, honey, fish, oils, pantry, and has created a paid, BIPOC-led 2020 period, on a volume basis, million pounds in December to other foods. Equity Task Force with production, with comparisons to the same 10.2 million pounds in August. Now in its 11th year, the Good retail, and distribution experience period in 2019, were: Imports of butter and other but- Food Awards recognize manufac- to develop a three-year action plan. Italy: 27.5 million pounds, terfat products during the first five turers who excel in taste, sustain- Inaugural members include: down 16 percent. months of 2020 totaled 52.2 mil- ability, and social responsibility. Chantelle Bourdeaux, A Priori France: 15.2 million pounds, lion pounds, up 7 percent from the The food industry was hit with Specialty Foods; Chris Bailey, down 18 percent. first five months of 2019. Butter diverse challenges this year. Res- Bloom Caramel and Portland Mer- taurants that showcased artisan cado; Corey Rateau, Good Eggs; cheese and charcuterie are selling Keba Konte, Red Bay Coffee; Linda US Cheese Imports a fraction of what they had, and Tay Esposito, La Cocina; and Sana trade shows that connected makers Javeri Kadri, Diaspora Co. Leading Supplers, Jan – May 2020 19.8% and buyers are on hiatus. To sign up for the Good Food Volume Basis At the same time, opportunity Awards, entrants must complete a 32.3% 11% exists: consumers have shifted from form at online at www.goodfoodfdn. Italy - 19.8% France - 10.9% 10.9% France spending over half of their food org/awards/entry-form by July 31, Netherlands - 9.1 Switzerland - 6.2 and send samples in September. budgets on dining out to spending Spain - 6 Nicaragua - 4.5 nearly 100 percent on groceries. The Foundation aims to include 9.1% Germany - 4 Denamrk - 3.7 The Good Food Awards aims to everyone who meets the Good Food 35.3% direct these dollars towards values- Award standards, and encourages Canada 3.5 Other39.6% - 32.3 6.2 Other 6.0 driven companies making excep- those suffering financially to reach tionally delicious food. out to [email protected] to Heading up this year’s Cheese discuss a subsidized entry fee. Netherlands: 12.6 million imports during that period totaled category committee are Tamara Contest officials will adjust the pounds, up 15 percent. 30.8 million pounds, down 7 per- Hicks, co-owner of Bay Area format of the blind tasting, and are Switzerland: 8.6 million pounds, cent from a year earlier. Tomales Farmstead Creamery and working on a plan for socially-dis- up 11 percent. Casein imports during May Daily Driver; and Debra Dickerson, tanced tastings. Spain: 8.3 million pounds, down totaled 10.5 million pounds, up director of education at Tomales All samples need to be individu- 8 percent. 22 percent from May 2019. Casein Bay Foods and Cowgirl Creamery. ally packaged for judges. The Good Nicaragua: 6.2 million pounds, imports during the January-May Five specific subcategories in the Food team will not be breaking up 21 percent. 2020 period totaled 36.6 million Cheese class are: Fresh, Semi-Soft, down entries to divide among the Germany: 5.6 million pounds, pounds, down 4 percent from the Semi-Hard, Hard, and Yogurt. judges. down 5 percent. same period in 2019. The Good Food Foundation also Updates to the new blind tasting Denmark: 5.1 million pounds, May imports of caseinates announced the creation of a multi- format in response to pubic health down 24 percent. totaled 5.5 million pounds, up 36 year plan to recognize and support recommendations will be posted at Canada: 4.9 million pounds, up percent from May 2019. businesses owned by Black, Indig- www.goodfoodfdn.org/awards/covid- 20 percent. During the first five months enous, People of Color (BIPOC). 19/. of this year, imports of caseinates Butter Imports Jump 31% During May, the value of other totaled 20.8 million pounds, up 34 (non-cheese) US dairy imports was percent from the first five months Superior Solutions $207.1 million, up 8 percent from of last year. May 2019. Imports of Chapter 4 milk pro- FLOOR DRAINS During the January-May 2020 tein concentrates during May period, the value of other dairy totaled 10.1 million pounds, down imports was $828.4 million, up 12 22 percent from May 2019. Imports percent from the same period in of Chapter 4 MPCs during the Jan-  12 gauge single piece, 2019. uary-May period totaled 47.7 mil- seamless construction on body Leading sources of other US lion pounds, up 19 percent from a year earlier.  T-304 or T-316 Stainless Construction dairy imports during the first five months of 2020, on a value basis,  Rated for heavy equipment - 10,000# with comparisons to the first five US Cheese Imports  Standard size 4” sch.-10 outlet months of 2019, were: New Zea- May 2013 - 2020; millions of lbs. (2”, 3”, 6” also available) land, $226.1 million, up 33 per- 40  Many styles of bodies, cent; Ireland, $123.3 million, up 7 baskets & covers available percent; Canada, $102.5 million,  Glass beaded finish up 24 percent; Mexico, $79.7 mil- 35 lion, up 19 percent; Netherlands,  USDA Approved $45.3 million, down 20 percent; France, $38.3 million, up 33 per- Stainless 30 cent; Italy, $35.7 million, up 17 Steel Floor E: [email protected] percent; and Denmark, $34.2 million, up 4 percent. Drains,CIP TANKS, P-Trap www.awimfg.com May imports of butter and other 25 &BAL Clean-OutsANCE TANKS Tel: 888.272.2600 butterfat products (primarily anhy- andSTOR AAccessoriesGE TANKS Winsted, MN 55395 drous milkfat) totaled 14.2 million

pounds, up 8 percent from May 20 2013 2014 2015 2016 2017 2018 2019 2020 For more information, visit www.awimfg.com 2019. July 10, 2020 CHEESE REPORTER Page 11

USDA Seeks Input Japan Trade Deal for Japanese exports, Japan must resume on its pursuit,” said Tom (Continued from p. 1) ensure that the terms of trade Vilsack, USDEC’s president and On New Draft Swiss offered to the United States are CEO. “The Japanese market is too kets on a volume basis, trailing better than those offered to other, valuable to America’s dairy farmers Cheese Specification only Mexico and South Korea. less valuable, markets,” the letter and processors to let trade negotia- Washington—USDA’s Agricul- Increasing demand from both added. “A particularly important tions continue to idle. tural Marketing Service (AMS) Japanese food processors and con- opportunity for our dairy industry “We appreciate this bipartisan is seeking industry comment on a sumers “has created an incred- relates to products for which Japan coalition for their robust support new specification for Swiss cheese. ible opportunity for the US dairy gave minimal market access in its of securing additional tariff con- Comments should be submitted industry,” the letter to Lighthizer trade agreements, such as milk cessions, science-based sanitary to Yvette Percell at yvette.percell@ and Perdue noted. “Over the com- powder and butter. and phytosanitary measures, and usda.gov by Friday, July 17. Addi- ing years, domestic Japanese dairy “Moreover, our comprehensive enforceable commitments to pro- tional information is available on production will be insufficient to Phase Two agreement with Japan tect common cheese names,” Vil- the AMS commodity procurement meet demand. America’s dairy must also include effective disci- sack added. website, at www.ams.usda.gov/sell- industry stands willing and ready plines for applying sanitary and “American dairy farmers and ing-food. to meet this need.” phytosanitary measures that are processors value the progress Under the draft specification, While the Phase One agree- science-based as well as enforce- that’s been made to date on dairy the product will have to comply ment with Japan made progress able commitments to protect com- exports with Japan yet are eager to with all applicable federal regula- on improving tariff treatment for mon cheese names,” the letter said. see work resume to secure a com- tions including, but not limited many US dairy products, “our The common food name provi- prehensive trade agreement that to, those contained in the Code farmers and processors remain at sions in the new US-Mexico-Can- positions Japan’s best customer, of Federal Regulations for Swiss a disadvantage to our competi- ada Agreement (USMCA) “set a the United States, most favorably and Emmentaler Cheese; and tors due to the preferential access strong precedent that affirm mar- vs. other dairy competitors in that be US Grade A and conform to granted to our competitors” by the ket access rights for a non-exhaus- market,” said Jaime Castaneda, the United States Standards for Japan-European Union (EU) and tive list of commonly used product senior vice president for policy and Grades of Swiss Cheese, Emmen- Comprehensive and Progressive terms and reject the monopoliza- international trade for NMPF and taler Cheese. For sliced cheese, Agreement for Trans-Pacific Part- tion of common names as barri- USDEC. individual cheese slices will weigh nership (CPTPP) agreements, the ers to trade,” the letter stated. “We “If Wisconsin dairy farmers are 0.5 to 1.0 ounce. Slice weights letter continued. encourage the US government to given the opportunity to compete must be consistent within a pack- The CPTPP entered into force further expand upon this successful on a level playing field, they’ll age and within a truckload. on Dec. 30, 2018, and the Japan- framework in the Phase Two agree- succeed,” Kind said. “To that end, The Swiss cheese delivered to EU Economic Partnership Agree- ment with Japan.” it’s critical that the Office of the the government has to be manu- ment (JEEPA) entered into force The bipartisan letter was wel- USTR and USDA prioritize the factured from pasteurized milk on Feb. 1, 2019. According to a comed by the National Milk Pro- Phase Two trade agreement with that was produced in the US, and study released in early 2019 by ducers Federation and USDEC. Japan and seize this valuable oppor- in plants that were inspected and the US Dairy Export Council “America’s dairy industry is tunity to improve and expand mar- approved by the AMS Dairy Grad- (USDEC), the CPTPP and JEEPA ready to meet Japan’s growing ket access for our family farmers.” ing Branch. All dairy ingredients “will put the US at a significant demand for wholesome dairy prod- “By making dairy market access must be pasteurized at a tempera- disadvantage against other dairy ucts. However, in order to fully a top priority in our Phase Two ture of not less than 71.7 degrees C suppliers and the US will lose criti- secure necessary market access, negotiations with Japan, we can (161 degrees F) for a period of not cal market share, if the US remains the US must act swiftly to break provide additional opportunities less than 15 seconds, or for a time without a comparable agreement down the remaining trade barri- for our hardworking dairy farm- and at a temperature equivalent with Japan.” ers that have left our producers at ers across the nation to succeed,” thereto in phosphatase destruc- “A comprehensive Phase Two a disadvantage in this important Smucker said. tion. deal is necessary to address these dairy market,” said Jim Mulhern, “We made some decent prog- Swiss cheese has to be at least remaining gaps and inequalities in NMPF’s president and CEO. ress in the first phase of the deal, 60 days old, and has to be stored at market access in order to maximize “Congress has made their mes- but there’s a lot left to do,” Harder 36 to 38 degrees F prior to inspec- opportunities for American dairy sage clear: A comprehensive said. “We need more jobs and tion. At the time of delivery, it has products,” the letter said. agreement with Japan is needed export capacity now more than to have a temperature of no higher “Given the fact that our domes- to secure additional opportunities ever; we have to get a good deal than 41 degrees F. tic market is a top destination for US dairy and progress should for our dairy industry.” Under the specification, Swiss cheese has to meet the following composition requirements: pH, 5.5 to 5.7 percent; moisture, 38-40.5 percent; fat (dry basis), 43-50 percent; and salt, 0.3-0.7 percent. The flavor of the Swiss cheese has to be a pleasing and desir- Superior Ingredients. able characteristic Swiss cheese flavor, consistent with the age of Innovative Solutions. the cheese, and free from undesir- able flavors. The body should be Contact us today to learn how our uniform, firm, and smooth. The Capstone® anti-caking agents and cheese should be properly set and Keystone® stabilizer systems can be possess well-developed round or custom formulated to meet your exact slightly oval-shaped eyes which application and label needs. are relatively uniform in size and distribution. The majority of the agropuringredients.com eyes should be 3/8 to 13/16 inch [email protected] in diameter. For sliced Swiss cheese, there is a minimum expectation of at least one eye per every two slices in each package of 3/8 to 13/16 inch in diameter. The Swiss cheese rind should be 3500 Destination Drive, Appleton, WI 54915 • (800) 359-2345 ©2020 Agropur MSI LLC sound, firm, and smooth, providing good protection to the cheese, according to the specification. For more information, visit www.agropuringredients.com PEOPLE

CPage 12 OMPANY NEWSCHEESE REPORTER July 10, 2020

1933 Cofrin Drive Green Bay, WI 54302 [email protected] 920.468.6261 www.fiberglasssolutions.us

www.cheesereporter.com/events.htm

UPPLIER EWS ● Brining Systems & Design S N ● Fiberglass Tanks Michael Landis Project Features Online ● Sanitary Wall & Ceiling Systems ● Spray Systems ● Brine Tank Ladders & Covers Cheese Tastings Led By Artisan Makers ● Refurbish & Repairs ● Solutions through Fiberglass Lutz, FL—Specialty cheese enthu- tory Cheese Boxes; Alan and Bar- siasts around the world now have bara Glustoff, 5 Spoke Creamery, the opportunity to participate in Goshen, NY; Mary Lindemann, DBIA To Host July PLANNING GUIDE virtual cheese tastings led by some Pine River PrePack, Inc., Newton, 14 Webinar On New July 12: IFT20 Virtual Experi- of the best-known artisan cheese WI; and Jodi Ohlsen Read, Shep- ence. For details, or to register makers in the US – free of charge. herd’s Way Farm, Nerstrand, MN. Direct-To-Business for the online event, visit www. Michael Landis, leading cheese Dates for new sessions include: Grant Opportunities ift.og. expert, educator and influencer, July 17: Mary Quicke, Quicke’s • Madison—A special webinar kicked off a series of interviews and Traditional Cheese, Exeter/Devon, July 22-25: Canceled- 37th ACS on new direct-to-business grant virtual cheese pairings featuring UK Annual Conference & Compe- opportunities will be hosted by the US cheese makers in celebration July 22: Joey Widmer, Widmer’s tition, Portland, OR. For con- Dairy Business Innovation Alli- of American Cheese Month. Cheese Cellars, Theresa, WI ference updates, visit www. July 23: Kari Hofkens and Kate ance (DBIA) on July 14. “I wanted to promote the Amer- cheesesociety.org. ican cheese makers during Ameri- Neumeier Clarke, WAG Cheese, A total of $220,000 in grant • can Cheese Month, and I thought Inc., Kaukauna, WI money is available from DBIA, in it would be fun to have them on July 24: Debra Dickerson, partnership with the University July 27-31: New Date - ADPI, a Zoom webinar, telling everyone Cowgirl Creamery, Point Reyes of Wisconsin-Madison Center for ABI Virtual Joint Annual Con- about what they do and then taste Station, CA Dairy Research (CDR) and the ference. More details available soon at www.adpi.org/events. some cheese,” Landis said. July 29: George and Debbie Wisconsin Cheese Makers Asso- • “Now I have segments sched- Crave, Crave Brothers Farmstead ciation (WCMA). uled until mid-August, which gets Cheese, Waterloo, WI Funding is also supported by the Sept. 6-9: Canceled- Interna- extended every day. For the last 15 July 31: Padgett Arnold, US Department of Agriculture. tional Whey Conference, Dub- years, these cheese makers have Sequatchie Cove Creamery, Dairy farmers and processors in lin, Ireland. For details, visit supported my educational events Sequatchie, TN Illinois, Iowa, Minnesota, South www.internationalwheyconfer- and pairings,” Landis said. “During Aug. 6: David Gremmels, Rogue Dakota, and Wisconsin may apply ence.com. this difficult time, I wanted to help Creamery, Central Point, OR. for awards of up to $20,000. • them out any way that I can.” Landis also interviews food pro- The webinar was created to pro- Sept. 29-Oct. 3: Canceled- I add some cheese pairing ducers whose products pair nicely vide details on the competitive World Dairy Expo, Madison. advice, along with suggestions on with specialty cheeses, including grants process and offer suggestions Visit www.wdpa.net for details complementary beverages, Lan- Effie’s Homemade Biscuits and the on projects, such as increasing on the WDE Championship dis said. Sessions are shown every Gypsy Circus Cider Co. sales of current products through Dairy Product Contest. Wednesday, Thursday and Friday In all, Landis has planned for improvement of product quality, • at 4:00 p.m. Eastern time, so peo- 45 segments and said the majority packaging or marketing. Oct. 13-15: NCCIA Annual Con- ple at work can watch them before of participants are old friends that Other initiatives might include ference, Wilbert Square Events heading home for the day. have supported his efforts over the dairy farm diversification through Center, Brookings, SD. Visit Previous episodes feature last 15 years. Now it’s his turn to value-added initiatives like devel- www.northcentralcheese.org. Michele Haram and Nathan help them, enlightening consum- opment of dairy products or on- • McElroy of Cypress Grove Chevre, ers on just how much effort and farm dairy business ventures. Oct. 25-28: NMPF, UDIA, NDB Arcata, CA; Elle Fearing and collaboration goes into making just DBIA also suggests moderniza- Joint Annual Conference, Rosen Lacy Duren, Carr Valley Cheese, one piece of cheese. tion, specialization or expansion of Shingle Creek, Orlando, FL. For Inc., La Valle, WI; Andy Hatch, For more information and links farmsteads or processing facilities updates, visit www.nmpf.org. Uplands Cheese, Dodgeville, WI; to free YouTube videos, visit www. to support product development • Jill Allen and Sarah Marcus, Vic- mdlandis.com/festival-events. or improvement, along with dairy Oct. 25-28: New Date - IAFP commodity innovation and value 2020, Huntington Convention chain improvements. Center, Cleveland, OH. Visit NEW FROM CDR Cheesemaking 101, Another option would be steps www.foodprotection.org. What a Licensed Cheesemaker Should Know to ensure and improve regulatory • Nov. 5: 33rd Annual World Online Workshop - July 15 compliance and quality control to give businesses greater access to Cheese Awards, Oviedo, Spain. the food industry, specifically sup- Visit www.gff.co.uk/awards/ Learn the basics of cheese science from Center for Dairy Research experts. ply local stores and processors. world-cheese-awards. û Manufacturing Science The DBIA is addressing industry • û Principles of Moisture and pH challenges through business diver- Nov. 16-17: PLMA Private Label û Basic Mathematical Calculations Commonly Used in Cheesemaking sification and the development of Trade Show, Rosemont Conven- û Review of Government Regulations value-added products, said CDR tion Center, Rosemont, IL. For director John Lucey. details, visit www.plma.com. Register today and get all your questions answered and see a full listing of all our We’re putting out a call for great • short courses for the reminder of 2020 www.cdr.wisc.edu/shortcourses ideas, WCMA executive director Jan. 17-19, 2021: Winter Fancy John Umhoefer added. Food Show, Moscone Center, Grant applications and instruc- San Francisco, CA. Details are This course is a prerequisite for the NEW Cheese tions are available online. Applica- available at specialtyfood.com. tions are due Aug. 14. Technology Short Course. It’s also the perfect Cheese Reporter encourages prep course for the Cheesemakers license exam. For more information and to sign up for the free webinar, visit you to contact associations www.turbo.cdr.wisc.edu/dairy-busi- for details, updates or possible ness-innovation-alliance/. cancellations. July 10, 2020 CHEESE REPORTER Page 13

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Classified Advertisements should be placed 10. Consultants 13. Cheese & Dairy Products by Thursday for the Friday issue. Classified ads charged at $0.75 per word. Display Classified SQF CONSULTANT + KEYS MANUFACTURING: Dehydra- advertisements charged at per column inch IMPLEMENTATION ASSISTANT: Do tors of scrap cheese for the animal feed rate. For more information, call 608-316-3792 you wish to obtain SQF Certification industry. Contact us for your scrap at or email [email protected] for your facility? Could you benefit from (217) 465-4001 or email keysmfg@aol. the use of a local, industry experienced com. SQF Consultant? I have assisted many 1. Equipment for Sale 5. Walls & Ceiling small and mid-sized cheese manufac- 15. Sheep Milk FOR SALE: 2-DAMROW 10,000 EXTRUTECH PLASTICS NEW! Anti- turers, cold storage warehouses, and GALLON MILK SILOS. Serial numbers microbial POLY BOARD-AM sanitary ingredient brokers in Wisconsin and 16. Warehousing 117435 and 117436. 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Block over Barrel Spread: Cents Difference January 2, 2019 – July 10, 2020 DAIRY FUTURES PRICES 60 SETTLING PRICE *Cash Settled 55 50 Date Month Class Class Dry Block III IV Whey NDM Cheese Cheese* Butter* 45 40 7-3 July 20 — — — — — — — 35 7-6 July 20 23.25 14.26 34.225 101.900 2.569 2.4540 182.525 30 7-7 July 20 23.44 14.27 33.650 102.000 2.594 2.4760 182.000 25 7-8 July 20 23.67 14.18 33.650 101.650 2.661 2.5010 175.000 20 7-9 July 20 24.17 14.10 33.500 101.650 2.644 2.5600 175.025 15 10 7-3 Aug 20 — — — — — — — 5 7-6 Aug 20 21.64 14.92 33.250 105.275 2.347 2.2930 186.500 0 7-7 Aug 20 21.50 14.95 33.000 106.825 2.400 2.2730 185.975 5 J F M A M J J A S O N D J F M A M J J 7-8 Aug 20 21.53 14.97 33.250 106.500 2.404 2.2860 179.250 10 7-9 Aug 20 22.28 14.50 31.375 104.300 2.479 2.3610 178.175 15 20 7-3 Sept 20 — — — — — — — 25 7-6 Sept 20 19.15 15.10 34.475 107.625 2.110 2.0250 189.625 30 7-7 Sept 20 19.13 15.19 32.725 109.600 2.110 2.0330 188.750 35 7-8 Sept 20 19.07 15.03 33.250 108.800 2.110 2.0260 183.525 40 7-9 Sept 20 19.82 14.97 32.200 108.150 2.154 2.1010 182.500 7-3 Oct 20 — — — — — — — 7-6 Oct 20 18.00 15.38 34.250 108.775 1.920 1.9020 190.750 Protein, Butterfat Values: 7-7 Oct 20 17.97 15.44 33.850 110.750 1.951 1.9080 189.950 for Milk on the Upper Midwest Federal Order 7-8 Oct 20 17.93 15.41 34.000 111.500 1.951 1.9050 186.000 Value per cwt: Source; Upper Midwest market 7-9 Oct 20 16.82 15.17 33.625 109.575 1.951 1.9440 186.000

$12 7-3 Nov 20 — — — — — — — 7-6 Nov 20 17.33 15.39 35.250 110.225 1.847 1.8290 192.200 $11 7-7 Nov 20 17.28 15.46 34.500 113.100 1.872 1.8320 191.250 7-8 Nov 20 17.25 15.46 34.750 110.975 1.872 1.8280 189.000 $10 7-9 Nov 20 17.40 15.42 34.250 110.750 1.872 1.8450 188.500

$9 7-3 Dec 20 — — — — — — — 7-6 Dec 20 16.54 15.65 34.500 111.975 1.772 1.7490 191.000 $8 7-7 Dec 20 16.49 15.65 34.500 113.975 1.781 1.7490 191.475 $7 7-8 Dec 20 16.38 15.65 34.500 113.500 1.781 1.7350 190.000 7-9 Dec 20 16.50 15.60 34.500 112.175 1.781 1.7480 190.000 $6 7-3 Jan 21 — — — — — — — $5 7-6 Jan 21 16.15 15.73 35.725 112.525 1.731 1.7060 190.075 7-7 Jan 21 16.19 15.73 35.725 115.100 1.738 1.7060 191.500 $4 7-8 Jan 21 16.11 16.73 35.725 114.500 1.738 1.7000 189.475 7-9 Jan 21 16.24 15.73 35.725 114.500 1.738 1.7170 189.475 2000 2005 2010 2015 2019 7-3 Feb 21 — — — — — — — HISTORICAL MILK PRICES - CLASS IV 7-6 Feb 21 16.20 15.73 36.000 113.500 1.728 1.7150 192.575 7-7 Feb 21 16.16 15.73 36.000 114.475 1.728 1.7080 190.000 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 7-8 Feb 21 16.18 15.85 36.000 114.475 1.728 1.7080 190.000 7-9 Feb 21 16.24 15.85 36.000 114.475 1.728 1.7140 190.000 ‘15 13.23 13.82 13.80 13.51 13.91 13.90 13.15 12.90 15.08 16.43 16.89 15.52 7-3 Mar 21 — — — — — — — ‘16 13.31 13.49 12.74 12.68 13.09 13.77 14.84 14.65 14.25 13.66 13.76 14.97 7-6 Mar 21 16.32 15.85 36.025 114.025 1.735 1.7250 194.000 ‘17 16.19 15.59 14.32 14.01 14.49 15.89 16.60 16.61 15.86 14.85 13.99 13.51 7-7 Mar 21 16.35 15.96 36.025 114.575 1.735 1.7240 194.000 ‘18 13.13 12.87 13.04 13.48 14.57 14.91 14.14 14.63 14.81 15.01 15.06 15.09 7-8 Mar 21 16.35 15.96 36.025 114.775 1.735 1.7150 190.000 ‘19 15.48 15.86 15.71 15.72 16.29 16.83 16.90 16.74 16.35 16.39 16.60 16.70 7-9 Mar 21 16.34 15.96 36.025 114.775 1.735 1.7210 190.000 ‘20 16.65 16.20 14.87 13.87 10.67 12.90 7-3 Apr 21 — — — — — — — 7-6 Apr 21 16.26 16.00 36.250 115.500 1.760 1.7250 194.000 $2.80 7-7 Apr 21 16.26 16.00 36.250 115.500 1.760 1.7250 194.000 $2.70 7-8 Apr 21 16.26 16.00 36.250 115.500 1.760 1.7150 190.000 DAIRY PRODUCT SALES $2.60 $2.50 7-9 Apr 21 16.26 16.00 36.250 115.500 1.760 1.7200 190.000 July 8, 2020—AMS’ National Dairy Prod- $2.40 $2.30 7-3 May 21 — — — — — — — ucts Sales Report. Prices included are pro- $2.20 $2.10 7-6 May 21 16.37 16.05 36.500 116.475 1.755 1.7250 194.500 vided each week by manufacturers. Prices $2.00 7-7 May 21 16.37 16.05 36.250 116.475 1.755 1.7250 194.500 collected are for the (wholesale) point of $1.90 $1.80 7-8 May 21 16.23 16.05 36.250 116.475 1.755 1.7150 193.000 sale for natural, unaged Cheddar; boxes $1.70 40-Pound 7-9 May 21 16.24 16.05 36.250 116.475 1.755 1.7210 193.000 of butter meeting USDA standards; Extra $1.60 $1.50 Block Avg Grade edible dry whey; and Extra Grade $1.40 Interest - 24,109 5,393 3,188 7,916 192 22,019 8,975 and USPH Grade A nonfortified NFDM. $1.30 CME vs AMS July 9 $1.20 •Revised $1.10 $1.00 J A S O N D J F M A M J J Week Ending July 4 June 27 June 20 June 13 CHEESE REPORTER SUBSCRIBER SERVICE CARD 40-Pound Block Cheddar Cheese Prices and Sales If changing subscription, please include your old and new address below Weighted Price Dollars/Pound Name ______US 2.5947 2.5328 2.4282• 2.1616• Sales Volume Pounds Title ______US 12,367,128 11,066,799 11,023,308• 11,358,853• Company ______500-Pound Barrel Cheddar Cheese Prices, Sales & Moisture Contest Address ______Weighted Price Dollars/Pound US 2.5190 2.4980 2.4047 2.2212 City/St/Zip ______

Adjusted to 38% Moisture New Subscriber Info E-Mail Phone ______US 2.3927 2.3748 2.2867 2.0943 Sales Volume Pounds Name ______US 11,230,606 12,853,438 11,215,598 12,992,974 Weighted Moisture Content Percent Title ______US 34.73 34.78 34.80 34.54 Company ______AA Butter Address ______Weighted Price Dollars/Pound US 1.7966 1.8244 1.8427 1.8377 City/St/Zip ______Sales Volume Pounds US 1,703,374 2,415,546 2,890,749 4,277,267 Old Subscriber Info E-Mail Phone ______Extra Grade Dry Whey Prices TYPE OF BUSINESS: JOB FUNCTION: Weighted Price Dollars/Pounds ___Cheese Manufacturer ___Company Management US 0.3378 0.3648• 0.3553 0.3687 ___Cheese Processor ___Plant Management Sales Volume ___Cheese Packager ___Plant Personnel US 5,498,395 4,993,473• 6,972,651 7,697,451 ___Cheese Marketer(broker, distributor, retailer ___Laboratory (QC, R&D, Tech) ___Other processor (butter, cultured products) ___Packaging Extra Grade or USPHS Grade A Nonfat Dry Milk ___Whey processor ___Purchasing Average Price Dollars/Pound ___Food processing/Foodservice ___Warehouse/Distribution US 0.9767 0.9583• 0.9202• 0.9059• ___Supplier to dairy processor ___Sales/Marketing Sales Volume Pounds US 15,167,262 18,118,531• 17,218,950• 26651,455• Circle, copy and FAX to (608) 246-8431 for prompt response

July 10, 2020 CHEESE REPORTER Page 15

DAIRY PRODUCT MARKETS NATIONAL - CONVENTIONAL DAIRY PRODUCTS AS REPORTED BY THE US DEPARTMENT OF AGRICULTURE Dairy product ads decreased 26 percent for conventional and 16 percent for organic. Conven- tional ice cream in 48- to 64-ounce containers had the most ads for all dairy items, followed by 4- to 6-ounce conventional Greek yogurt, and conventional sour cream in 16-ounce containers. WHOLESALE CHEESE MARKETS The national average advertised price for conventional 8-ounce block cheese was $2.27, compared to $2.40 for 8-ounce shred cheese. Advertisements for conventional cheese declined NATIONAL - JULY 2: With the exception of a few disruptions, cheese production is 46 percent this week. There were no reported advertisements for organic cheese this week. strong in all regions. Limited availability on multiple varieties of cheese, particularly Cheddar, have buoyed a market that, as recently as April, was in the $1 range. Spot milk availability Conventional yogurt ads increased 20 percent. There were no organic yogurt ads this week. has aided in adding to production rates, as well. Spot milk prices in the Midwest ranged The national average advertised price for conventional yogurt in 4- to 6-ounce containers is 49 from $5 under to Class III. Demand remains steady to strong. Retail pushes are particularly cents. There were no ads for organic yogurt in 4- to 6-ounce containers. notable. This week’s DMN Retail Report exhibited how hearty cheese promotions are at the moment. COVID-19 has kept more consumers eating in during the grilling season. Markets Ads for conventional milk increased 315 percent, and organic milk ads augmented 13 percent. are undoubtedly bullish when compared to the height of COVID-19 closures, but some con- Ads for organic gallon milk increased nearly fourfold, replacing organic half-gallon milk as the tacts are concerned about the potential market drop, as well. most advertised item for organic dairy products this week. NORTHEAST - JULY 8: Cheese market conditions are unsettled. Foodservice and retail industries continue to be faced with unique situations in their demand cycles. Cheese plants RETAIL PRICES - CONVENTIONAL DAIRY - JULY 10 are working through various cheese processes and fortifying for current production needs. Some operations are clearing strong cream loads, taking a toll on cream availability in the Commodity US NE SE MID SC SW NW area. Milk output has seasonally dropped with hotter weather conditions. Manufacturers’ 3.17 3.17 2.88 3.03 2.86 NA 3.48 inventory levels are healthy to tight. On the CME, Cheddar spot prices are around similar Butter 1# price points compared to last week. Buyers have mixed feelings on current cheese prices. Cheese 8 oz block 2.27 2.18 2.52 1.88 2.02 2.42 2.51 Manufacturers’ orders are also mixed with customers’ demands a bit lower. Cheese 1# block 3.99 3.99 NA NA 6.96 NA 7.98 Cheese 2# block Wholesale prices, delivered, dollars per/lb: 6.19 NA 5.39 NA NA NA NA Cheddar 40-lb blocks: $3.0950 - $3.3825 Process 5-lb sliced: $2.5050 - $2.9850 Cheese 8 oz shred 2.40 2.20 2.69 1.97 2.01 2.33 2.50 Muenster: $3.0825 - $3.4325 Swiss Cuts 10-14 lbs: $2.9000 - $3.2225 Cheese 1# shred 4.78 5.32 NA 2.99 4.99 NA NA Cottage Cheese 2.08 2.42 2.00 1.72 1.86 1.69 2.50 MIDWEST AREA - JULY 8: Cheese makers continue to report mostly positive customer involvement. Demand for most varieties, particularly blocks, which are and have been Cream Cheese 2.32 2.21 2.61 1.45 1.90 NA NA somewhat tighter in availability, remains strong. Barrel producers say demand is somewhat Flavored Milk ½ gallon 2.29 NA 2.50 2.13 NA NA NA steady. Some producers continue to relay curd sales have remained strong; therefore, curd Flavored Milk gallon 4.99 NA NA 4.99 NA NA NA production is a current focus for those plant managers. Spot milk is available. At this point in the week, all reported spot milk sales are below Class III. The cheese market tone remains Ice Cream 48-64 oz 3.07 2.99 2.79 3.32 3.11 3.41 2.50 hearty. With government buying programs in place, along with steadfast retail demand during Milk ½ gallon 1.76 2.89 1.88 .96 1.39 NA NA grilling season, buyers are still active and willing to pay prices very few contacts would have Milk gallon 2.75 NA 3.99 1.67 2.99 NA NA expected when markets were near $1 in April. Sour Cream 16 oz 1.85 1.94 1.83 1.66 1.91 1.73 1.77 Wholesale prices delivered, dollars per/lb: Yogurt (Greek) 4-6 oz 1.05 .86 .99 .95 .87 .94 NA Brick 5# Loaf: $3.0100 - $3.4350 Cheddar 40# Block: $2.7325 - $3.1325 Yogurt (Greek) 32 oz 4.65 4.72 NA NA 4.99 4.37 3.06 Monterey Jack 10#: $2.9850 - $3.1900 Mozzarella 5-6#: $2.8100 - $3.7550 Muenster 5# $3.0100 - $3.4350 Process 5# Loaf: $2.4900 - $2.8500 Yogurt 4-6 oz .49 .50 .50 .40 .51 .49 .52 Grade A Swiss 6-9#: $2.4150 - $2.5325 Blue 5# Loaf: $3.2775 - $4.3475 Yogurt 32 oz 2.63 2.50 NA NA NA NA NA

US: National Northeast (NE): CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT; WEST - JULY 8: The western cheese market is fighting to maintain strength. While sales are lively, increasing price trends have started to put a little break on some of the Southeast (SE): AL, FL, GA, MD, NC, SC, TN, VA, WV; Midwest (MID): IA, IL, IN, demands. Nevertheless, the start of the second phase of the food box program is helping KY, MI, MN, ND, NE, OH, SD, WI; South Central (SC): AK, CO, KS, LA, MO, NM, fuel the industry. This week, restaurant and hotel intakes are mixed. With the increase in OK, TX; Southwest (SW): AZ, CA, NV, UT; Northwest (NW): ID, MT, OR, WA, WY the number of coronavirus cases at several western localities, some cities have halted their reopening process, while others are closing back some businesses. This is likely to impact cheese demands from caterers, retailers and other large consumers in one way or the other. ORGANIC DAIRY - RETAIL OVERVIEW Cheese inventories are still tight. Production is ramping up. Some cheese makers are still National Weighted Retail Avg Price: Greek Yogurt 32 oz: NA using fortification methodology to meet their production needs. Butter 1 lb: NA Greek Yogurt 4-6 oz: NA Ice Cream 48-64 oz: NA Wholesale prices delivered, dollars per/lb: Cheddar 10# Cuts: $2.9700 - $3.1700 Cheese 8 oz shred: NA Cheese 8 oz block: NA Milk ½ gallon: $3.81 Cheddar 40# Block: $2.7225 - $3.2125 Monterey Jack 10#: $2.9575 - $3.2325 Cream Cheese 8 oz: $2.50 Milk gallon: $6.28 Process 5# Loaf: $2.5075 - $2.7625 Swiss 6-9# Cuts: $2.4975 - $2.9275 Yogurt 32 oz: NA Sour Cream 16 oz: $2.50

FOREIGN -TYPE CHEESE - JULY 8: Sales are generally lively, particularly for the catering sector. Cheese exports to other countries are unchanged from last week. Sliced NDM PRODUCTS - JULY 9 cheese production is generally steady and in line with seasonal output levels. As businesses and people continue to ease out of the COVID-19 lock down, there remains uncertainty about NDM - CENTRAL: Low/medium heat the year. Given the COVID-19 threat to how the tourism industry will evolve and affect cheese consumption in the future. NDM prices were higher this week. Even the NDM market supply chain, a sense with condensed skim being more avail- of uncertainty is palpable in the market. Selling prices, delivered, dollars per/lb: Imported Domestic able in recent weeks, and drying active, However, the NDM market tone shows no Blue: $2.6400 - 5.2300 $3.1550 - 4.6425 demand for NDM has held its own. Pro- significant signs of weakness at least for Gorgonzola: $3.6900 - 5.7400 $3.6625 - 4.3800 ducers suggest cheese fortification, even now. In fact, NDM spot sales have been Parmesan (Italy): 0 $4.5425 - 6.6325 with plentiful milk for Class III production, more active than the previous shortened Romano (Cows Milk): 0 $4.3450 - 6.5000 is a major factor in keeping inventories holiday week, while requests from cheese makers and bakers are improving. Sardo Romano (Argentine): $2.8500 - 4.7800 0 in check. Some buyers say offers were

Reggianito (Argentine): $3.2900 - 4.7800 0 expectantly quiet, following the holiday weekend. High heat NDM trading markets NDM - EAST: Low/medium heat NDM Jarlsberg (Brand): $2.9500 - 6.4500 0 were quietly steady in the Central region. prices are higher on the range and mostly Swiss Cuts Switzerland: 0 $2.9375 - 3.2600 series. Prices have strengthened on the Swiss Cuts Finnish: $2.6700- 2.9300 0 NDM - WEST: Western FOB spot prices spot market. Buyers are purchasing loads for low/medium heat NDM are mostly at current prices. Drying schedules are higher this week. According to some pro- steady to lower with tighter milk volumes WHOLESALE BUTTER MARKETS - JULY 8 cessors, recent upward trending SMP clearing to operations. Market participants report low/medium heat NDM inventories Butter churning has been low even is steady on the retail side, while foodser- prices at some offshore auctions have WEST: are somewhat limited. though cream supplies are more available vice orders are notably lower than this time fueled interest in NDM, both domestically this week compared to the previous week. in previous years. Some contacts suggest and internationally. On the other hand, Some butter processors prefer to sell cream cream supplies are limited due to the heat, some buyers say that NDM stocks are LACTOSE: Spot prices remained steady at lower multiples instead of making more as suppliers are leery of sending cream loads enough to meet their demands, therefore, on the pricing range, but shifted up on the butter. Although butter retail sales remain elsewhere when temperatures are reaching there is no logical economic justification mostly series. Trades based on specific above expectations, they have recently soft- yearly highs in many parts of the US. Butter for NDM spot prices to rise. Some Q3 con- brands are reflected on top of the range. ened. With the new restrictions on reopening churners are scheduling to micro-fix accord- tracts negotiations, based on variable indi- Most stakeholders in the lactose market businesses, foodservice sales have dropped ingly. Butter market tones have faltered since ces, are finalizing this week. Meanwhile, in are transitioning from Q2 to Q3 contracts. back after increasing in the past weeks. early June, when they were closing in on $2. the futures markets, NDM values for Q3/ While new Q3 contracts, with new pricing Other buyers are taking steady loads. Butter Q4 contracts shifted down, but remained formulas, continue concretizing, some Q2 inventories are available to meet all needs. NORTHEAST: Milk supplies into balanc- above $1.01 per pound for the rest of contracts are finalizing deliveries. Some retailers are looking to contract for ing plants are down and Class II demand the fall, although they believe that supplies for cream has re-materialized, to the levels may not be tight at that time. Butter over- prior to the July 4th holiday, as ice cream ages are lower at the top of the range. and other cream-based dairy processors WEEKLY COLD STORAGE HOLDINGS return from the holiday pause. A conse- SELECTED STORAGE CENTERS IN 1,000 POUNDS - INCLUDING GOVERNMENT CENTRAL: Butter makers, as recently quence of this trend is that less butter is as last week, were mixed on what post-hol- being manufactured. By all accounts, retail DATE ...... BUTTER CHEESE iday cream availability would look like. They butter sales are steady, but at lower levels 07/06/20 ...... 81,886 79,758 got their answer this week, as they say avail- than last month at this time. Manufacturers 07/01/20 ...... 81,623 80,344 ability dried up and once again pulled out are seeing higher retail sale volumes when Change ...... 263 -586 of reach, fiscally speaking. Butter demand compared to a year ago. Percent Change...... 0 -1 Page 16 CHEESE REPORTER July 10, 2020

unchanged, but the export forecast CME CASH PRICES - JULY 6 - JULY 10, 2020 Block Price Record (Continued from p. 1) is raised on strong international Visit www.cheesereporter.com for daily prices demand for skim milk powder. 500-LB 40-LB AA GRADE A DRY month on higher imports of butter, For 2021, the cheese, butter and CHEDDAR CHEDDAR BUTTER NFDM WHEY while the fat basis export forecast nonfat dry milk price forecasts are MONDAY $2.3700 $2.7000 $1.7450 $1.0125 $0.3125 July 6 (-4½) (+2½) (+¾) (+¼) (-1¾) is raised on increased shipments of raised from last month. The cheese cheese and butterfat products. price forecast was raised by 11.5 TUESDAY $2.3700 $2.7100 $1.7375 $1.0325 $0.2875 July 7 (NC) (+1) (-¾) (+2) (-2½) The skim-solids basis import fore- cents, to $1.7250 per pound; the WEDNESDAY $2.4000 $2.7375 $1.6875 $1.0325 $0.2875 cast is unchanged from last month, butter price forecast was raised by July 8 (+3) (+2¾) (-5) (NC) (NC) but the export forecast is raised on 2.5 cents, to $1.7150 per pound; THURSDAY $2.4000 $2.8300 $1.6875 $1.0325 $0.2875 higher expected exports of dry skim and the NDM price forecast is July 9 (NC) (+9¼) (NC) (NC) (NC) milk products and lactose. raised by 4.0 cents, to $1.0100 per FRIDAY $2.3400 $2.9150 $1.6900 $1.0150 $0.2875 Price forecasts for 2020 for pound. The 2021 dry whey price July 10 (-6) (+8½) (+¼) (-1¾) (NC) cheese, butter, and nonfat dry forecast is unchanged, at 34.5 Week’s AVG $2.3760 $2.7785 $1.7095 $1.0250 $0.2925 milk are raised from last month on cents per pound. Change (-0.0278) (+0.01347) (-0.0449) (+0.0169) (-0.0313) recent price strength and antici- The 2021 Class III and Class IV Last Week’s $2.40375 $2.64375 $1.75438 $1.00813 $0.32375 pated demand strength. Specifi- milk price forecasts are raised from AVG cally, USDA raised its 2020 cheese last month, to $16.20 and $13.80 2019 AVG $1.7610 $1.8250 $2.4035 $1.0345 $0.3225 price forecast by 24.5 cents from per hundredweight, respectively, Same Week last month, to $1.9050 per pound; and the all milk price forecast is hiked its butter price forecast by raised to $17.05 per hundred. MARKET OPINION - CHEESE REPORTER one-half cent, to $1.6850 per This month’s 2020/21 US corn pound; and raised its NDM price outlook is for “sharply lower” sup- Cheese Comment: Five cars of blocks were sold Monday, the last at $2.7000, forecast by 4.0 cents, to $1.0400 plies, reduced feed and residual use, which set the price. Two cars of blocks were sold Tuesday, the last at $2.7100, which set the price. On Wednesday, 5 cars of blocks were sold, the last at $2.7375, which per pound. USDA’s dry whey price increased food, seed, and industrial set the price. Five cars of blocks were sold Thursday, the last at $2.8300, which forecast is reduced by one-half cent use, and lower ending stocks. Corn raised the price to a new record high. On Friday, 6 cars of blocks were sold, the last from last month, to 35.50 cents per production is forecast 995 million at $2.9150, which raised the price to another new record high. The barrel price fell pound. bushels lower based on reduced Monday on a sale at $2.3700, increased Wednesday on an unfilled bid at $2.4000, Class III and Class IV milk planted and harvested areas. The then fell Friday on an uncovered offer at $2.3400. price forecasts are raised for 2020, average corn yield is unchanged at Butter Comment: The price rose Monday on an unfilled bid at $1.7450, fell Tuesday to $18.00 and $13.95 per hun- 178.5 bushels per acre. The season- on an unfilled bid at $1.7375 (following a sale at $1.7350), dropped Wednesday on dredweight, respectively, and the average corn price received by pro- a sale at $1.6875, then rose Friday on a sale at $1.6900. all milk price forecast is raised to ducers is raised 15 cents, to $3.35 Nonfat Dry Milk Comment: The price increased Monday on an unfilled bid at $18.25 per hundred. per bushel. Soybean production for $1.0125, rose Tuesday on a sale at $1.0325, then fell Friday on a sale at $1.0150. For 2021, the fat basis import 2020/21 is projected at 4.14 billion Dry Whey Comment: The price declined Monday on an uncovered offer at 31.25 and export forecasts are raised. bushels, up 10 million on increased cents, and fell Tuesday on a sale at 28.75 cents. The skim-solids import forecast is harvested area.

WHEY MARKETS - JULY 6 - JULY 10, 2020 RELEASE DATE - JULY 9, 2020

Animal Feed Whey—Central: Milk Replacer: .2700 (NC) – .2900 (NC) Buttermilk Powder: Central & East: .9500 (+1) – 1.0500 (NC) West: .8500 (NC) – 1.0200 (+2) Mostly: .9000 (NC) – .9500 (NC) Casein: Rennet: 3.4975 (NC) – 3.7900 (NC) Acid: 3.8000 (NC) – 3.9000 (NC)

Dry Whey—Central (Edible): Small evaporator. Nonhygroscopic: .2800 (NC) – .3550 (-1½) Mostly: .3100 (-¼) – .3400 (-1) Big performance. Dry Whey–West (Edible): Nonhygroscopic: .2550 (NC) – .4000 (+1) Mostly: .3300 (NC) – .3700 (NC) A Better Process. Dry Whey—NorthEast: .3200 (NC) – .3700 (-1¾)

Lactose—Central and West: Edible: .3300 (NC) – .6400 (NC) Mostly: .4500 (+1) – .5800 (+1) You can rely on Caloris to Nonfat Dry Milk —Central & East: provide an innovative Low/Medium Heat: 1.0000 (+2) – 1.0700 (+½) Mostly: 1.0100 (+1) – 1.0400 (+1) evaporation system designed High Heat: 1.0800 (NC) – 1.2500 (NC) to improve your product, Nonfat Dry Milk —Western: processes and proﬁtability. All Low/Medium Heat: .9550 (+3½) – 1.0925 (+1) Mostly: 1.0100 (+3) – 1.0350 (+½) while maintaining concentrate High Heat: 1.0800 (NC) – 1.2200 (+1) quality and liquid purity. Whey Protein Concentrate—Central and West: Edible 34% Protein: .7000 (NC) – 1.1200 (-¾) Mostly: .7900 (+1) – 1.0275 (NC) Find out how Caloris can Whole Milk—National: 1.5500 (-10) – 1.8000 (NC) custom design a cost- effective and energy-efﬁcient Visit www.cheesereporter.com for dairy, cheese, butter, and whey prices evaporation system for your challenges at caloris.com or HISTORICAL MONTHLY AVG BARREL PRICES call 410-822-6900. Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec ‘08 1.8774 1.9560 1.7980 1.8010 2.0708 2.0562 1.8890 1.6983 1.8517 1.8025 1.6975 1.5295 ‘09 1.0832 1.1993 1.2738 1.1506 1.0763 1.0884 1.1349 1.3271 1.3035 1.4499 1.4825 1.4520 ‘10 1.4684 1.4182 1.2782 1.3854 1.4195 1.3647 1.5161 1.6006 1.7114 1.7120 1.4520 1.3751 ‘11 1.4876 1.8680 1.8049 1.5756 1.6902 2.0483 2.1124 1.9571 1.7010 1.7192 1.8963 1.5839 ‘12 1.5358 1.4823 1.5152 1.4524 1.4701 1.5871 1.6826 1.7889 1.8780 2.0240 1.8388 1.6634 ‘13 1.6388 1.5880 1.5920 1.7124 1.7251 1.7184 1.6919 1.7425 1.7688 1.7714 1.7833 1.8651 ‘14 2.1727 2.1757 2.2790 2.1842 1.9985 1.9856 1.9970 2.1961 2.3663 2.0782 1.9326 1.5305 ‘15 1.4995 1.4849 1.5290 1.6135 1.6250 1.6690 1.6313 1.6689 1.5840 1.6072 1.5305 1.4628 ‘16 1.4842 1.4573 1.4530 1.4231 1.3529 1.5301 1.7363 1.8110 1.5415 1.5295 1.7424 1.6132 ‘17 1.5573 1.6230 1.4072 1.4307 1.4806 1.3972 1.4396 1.5993 1.5691 1.6970 1.6656 1.5426 ‘18 1.3345 1.4096 1.5071 1.4721 1.5870 1.4145 1.3707 1.5835 1.4503 1.3152 1.3100 1.2829 ‘19 1.2379 1.3867 1.4910 1.5925 1.6278 1.6258 1.7343 1.7081 1.7463 2.0224 2.2554 1.8410 ‘20 1.5721 1.5470 1.4399 1.0690 1.5980 2.3376 For more information, visit www.caloris.com World Dairy Expo Championship Dairy Product Contest

You are cordially invited to be our guest at the Exceeds 1,500 Product Entries

2020 World Dairy Expo  Once again, the World Dairy Expo Championship Dairy Championship Dairy Product Auction Product Contest exceeded 1,500 product entries in

2019!! To reach this milestone in such a short period of time is an unprecedented accomplishment. This Date: Tuesday, September 29 phenomenal growth is a direct result of the tremendous interest the entire dairy industry has in this contest.

Time: 5:00 p.m.  This Championship Dairy Product Contest is completely unique, being the only one of its kind to include all Place: Alliant Energy Center dairy products. Dairy manufacturers are enthusiastical- ly embracing this exciting competition. It’s the only all- encompassing contest which offers judging classes for Monona/Wingra Rooms (2nd floor) a wide variety of cheese, butter, ice cream, whey and Grade A dairy products. World Dairy Expo 1919 Alliant Energy Center Way Why Enter This Contest:

Madison, WI 53713  Winning companies parlay their success into tremendous marketing opportunities and enhanced sales. These companies are afforded unprecedented Please RSVP to: opportunities to promote and market their products as the “best of the best”. Wisconsin Dairy Products Assn. by Tuesday, September 22  Even non-winning companies receive great benefits. 608/836-3336 With each entry being evaluated by professional, Email: [email protected] certified dairy product judges, companies entering products receive the judge’s evaluation sheets after the contest and are able to see how their products Support the Industry that Supports YOU! were rated. This enables companies to modify their

product formulas for improved taste, texture, etc. This auction will provide companies with an unprecedented opportunity to bid on championship dairy product entries,  A vast majority of companies who have entered the many of which have never before been involved in national contest in the past tend to enter every year since they contests. Support the dairy industry by attending and clearly see the positive benefits and the return on bidding at this one-of-a-kind dairy event. investment value.

Contest Sponsored by the Wisconsin Dairy Products Association (WDPA)

- 1 - - 20 - 2020 Contest Sponsorship 2019 CONTEST WINNERS SPONSORSHIP FORM I wish to sponsor the following...

Grand Champion Grand Champion Grand Champion Diamond Sponsor……… $7,000 ______Cheese & Butter Grade A Products Ice Cream ______Gouda Low Fat Cottage Cheese Sweet Me Lemon Bar Ice Cream Platinum Sponsor……….$6,000 Babcock Hall Dairy Prairie Farms Dairy Kemps Gold Sponsor…………. .$5,000 ______Silver Sponsor……….. $4,000 ______Bronze Sponsor ….….… $3,000

Cheddar, Colby/Monterey Jack Blend, Whey Protein Individual Trophies………$ 400 Concentrate, Flavored Butter- AMPI Lowfat Chocolate Milk (1%), Half and Half - Lamers Dairy Total: Aged Cheddar - Land O’ Lakes Lowfat Chocolate Milk (2%), Flavored Greek Yogurt, Sour Cream Swiss Cheese, Open Class Hard Cheese, Plain Cream Onion Dip - Upstate Niagara Cooperative Individual trophies @ $400 per trophy– Bonus: Sponsoring company Cheese, UHT Milk, Open Class Flavored Milk, Whipping Fat Free Chocolate Milk - Lochmead Dairy names are printed on gold seals which are affixed to the sponsored Cream, Ranch Dip, Sweet Whey Powder - Prairie Farms trophy. Indicate which category(ies) you wish to sponsor______Plain Greek Yogurt - Siggis Dairy Brick, Muenster - Edelweis Creamery ______Mozzarella, Provolone, Nonfat Dried Milk - Dairy Farmers of Flavored Greek Yogurt (Non-Fat, Any Flavor), Open Class with Name America Fruit Ice Cream - Southeastern Grocers Vanilla Yogurt, Blueberry Yogurt - Fresh Mozzarella, Reduced Fat, Feta, Open Class Butter, Company Belfonte Ice Cream & Dairy Foods Whey Permeate, Whey Protein Isolates - Lactalis American Group Tropical Flavored Drinkable Yogurt, Open Class for Creative & Address Innovative Products - Marquez Bros. International String Cheese, Ricotta - Upstate Farms Cheese City ST Zip Webers Farm Store Blue Veined Cheese, Open Class Semi-Soft, Goat Milk Open Class Drinkable Yogurt - Phone Email Cheese - Saputo Cheese Regular Cottage Cheese, Open Class Ice Cream - Umpqua Dairy Products Pepper Flavored Natural Cheese - VV Supremo Foods Chula Method of Payment Vista Cheese Open Flavored Cottage Cheese - Dean Foods Check made payable to Wisconsin Dairy Products Assn Flavored Natural Cheese, Open Class Soft Cheese, Open Low Fat Sour Cream - Cabot Creamery Cooperative MasterCard American Express Class Yogurt, Gelato - ALDI Inc. Visa

Cold Pack Cheese, Cheese Food, Cheese Spread - French Vanilla Ice Cream, Regular Chocolate Ice Cream - Pine River PrePack Chocolate Shoppe Ice Cream Credit Card #

Mascarpone, Open Class Cheese - Lake Country Dairy Philly Vanilla Ice Cream - Muller Pinehurst Dairy Exp. date CSC

Brie and Camembert - Old Europe Cheese Dark Chocolate Ice Cream - Oberweis Dairy Signature Flavored Past. Process Cheese - Global Foods International Open Class Ice Cream with Peanut Butter - Billing Address Latin American Cheese - Mill Creek Cheese Ice Cream Specialties City ST Zip Flavored Cream Cheese - Schnuck Markets Open Class Ice Cream with Caramel, Frozen Yogurt - Kemps

Unsalted Butter - Michigan Milk Products Assn. Ice Cream Sandwiches - Byrne Dairy Please send payment along with this form to: White 2% White Milk, Open Class Pasteurized Milk, Mint Ice Open Class Sherbet - Cedar Crest Ice Cream Cream, Open Class Ice Cream with Nuts - Crescent Ridge Wisconsin Dairy Products Assn. Healthy Frozen Desserts - Beyond Better Foods Dairy 8383 Greenway Blvd. Middleton, WI 53562 Whole Chocolate Milk, Cultured Milk, Strawberry Yogurt, Sour Cream, Sour Cream Southwest Dips, Regular Vanilla Ice Cream - Hiland Dairy Phone: 608-836-3336 Fax: 608-836-3334 E-mail: [email protected]

- 2 - - 19 - How to Enter the Contest Entering the World Dairy Expo Championship Dairy Product Contest is easy… PLATINUM SPONSORS 1: Submit your forms and fees

Fill out the official entry form for the World Dairy Expo Championship Dairy Prod- uct Contest. This form can be found on page 13. Fill out a separate entry form (the entry forms may be photocopied) for each submitted entry.

A $60 entry fee is required for each product entry. If a company submits more than one entry, the total number of entries must be multiplied by $60 to determine the total entry payment (i.e. if four entries are submitted, there will be a total entry fee of $240). All checks should be made payable to Wisconsin Dairy Products Association.

Special Bonus: For every 5 paid entries, you receive a 6th entry for free. BRONZE SPONSORS For 10 paid entries, you receive your 11th and 12th entries for free. For 15 paid entries, you are entitled to three additional free entries.

Entry forms must be mailed in prior to the shipment of contest entries. All entry forms and entry fees must be received by July 17, 2020.

Submit entry forms and fees to: Wisconsin Dairy Products Assn. 8383 Greenway Blvd. Grand Champion Grand Champion Grand Champion Or go to www.wdpa.net to Middleton, WI 53562 Cheese & Butter Trophy Grade A Trophy Ice Cream Trophy register online. Phone 608-836-3336 Fax 608-836-3334 2: Ship Your Entries

Each entry should be shipped in a separate box. When shipping multiple products, please make every effort to keep similar products together with the appropriate entry form so that multiple product entries do not get mixed Open Class Ice Cream Trophy Unsalted Butter Trophy and Goat Milk Cheese Trophy Monterey Jack Cheese Trophy together in one shipping container. All boxes must be securely sealed and shipped in a sanitary method. Please do not use shipping peanuts. If you use wet ice, make sure to double bag and seal tightly to avoid leakage. A separate shipping tag must be used for each box. The contest shipping tags (extra tags can be made by photocopying these tags) can be found on pp. 14 & 15. Fill Mozzarella and Provolone out one tag and place it inside the shipping box. The other tag should be secure- Open Class Cottage Cheese, Open Class Blue Veined Cheese and Cheese Trophies Hard Cheese, and Salted Butter Trophies ly sealed on the outside of the box. Overnight shipping is recommended! Brick, Muenster Trophies All entries must be shipped PREPAID. C.O.D. shipments will not be accepted. All entries must arrive between August 10-14, 2020. Cheese—Butter—Yogurt— Ice cream—Sherbet—Gelato Cottage Cheese—Fluid Milk— Whey Products—Nonfat Dry Cheddar Trophy Dairy Based Dips—Whipping Milk—Innovative Technologies Open Class Cheese and Aged Cheddar Trophy French Vanilla and Cream—Sour Cream— Entries ship to: Open Class Butter Trophies Open Class I.C. with Entries ship to: Nuts Trophies Madison College Sharp Cheddar Trophy Midwest Refrigerated Services Attn: John Johnson Attn: Donald Acketz 1701 Wright St. 4704 Terminal Dr. Madison, WI 53704 McFarland, WI 53558 608/246-6707 608/838-5550 - 18 - - 3 - Important Contest Dates 2019 Auction Winning Bidders

Jalapeno Mix Ins Cottage Cheese Swiss & Almond Cold Pack Cheese July 17, 2020 Contest entry forms and fees are due. Any forms - Mint Cookies & Cream Ice Cream - - Dean Foods, Rockford, IL Crescent Ridge Dairy, Sharon, MA Pine River Pre-Pack, Newton, WI received after this date may not be allowed in the Chihuahua Cheese w/ Jalapenos - Coconut Almond Bar Ice Cream - Triple Crème Brie - V & V Supremo Foods, Chicago, IL 2020 contest. Crescent Ridge Dairy, Sharon, MA Old Europe Cheese, Benton Harbor, MI Lowfat Cottage Cheese - Lowfat Sour Cream Prairie Farms Dairy, Carbondale, IL - August 10-14, 2020 All contest entries (except ice cream, sherbet, whey Cabot Creamery, Waitsfield, VT products, nonfat dry milk and innovative Original Cookiewich - Byrne Dairy, Lafayette, NY technologies) must be shipped to Midwest Refrigerated Services Warehouse. Ice cream, gelato, sherbet, whey products, nonfat dry milk and innovative technologies entries must be shipped to Lowfat Vanilla Yogurt - Naturally Oven-Smoked Processed Swiss - Brick Cheese - Edelweiss Creamery, Madison College (MATC). Belfonte Ice Cream & Dairy Foods Global Foods International , Schiller Park, IL Monticello, WI Quesadilla - Mill Creek Cheese, Arena, WI Lowfat Blueberry Yogurt - Mint Chip Swirl Bar - August 18, 2020 Judging Day for cheese & butter. Belfonte Ice Cream & Dairy Foods Beyond Better Foods, Bronx, NY

Dr. Robert Bradley August 19, 2020 Judging Day for yogurt, cottage cheese, fluid milk, dairy based dips, whipping cream, and other Grade A UW Madison products.

Sharp Cheddar - Foremost Farms USA French Vanilla Ice Cream and Chocolate Ice Rainbow Sherbet - Cedar Crest Ice Cream, August 20, 2020 Judging Day for ice cream, sherbet, gelato, whey Cream- Chocolate Shoppe Ice Cream, Madison Marshfield, WI Manitowoc, WI Gorgonzola Wheel, Fontinella Cheese Rubbed Salted Butter - Foremost Farms USA Unsalted Churn Butter - MI Milk Producers products, nonfat dry milk and creative innovative w/ Harissa Seasoning, Lemon Flavored Fresh Assn., Constantine, MI technologies. Reedsburg, WI Goat Cheese w/ Blueberries - Saputo Cheese, Wauwatosa, WI Emporium Selection Hatch Cheese, Preferred Borgonzola, Organic Whole Milk Plain Yogurt and Pistachio Biscotti Gelato September 29, 2020 World Dairy Expo Championship Dairy Product - ALDI, Batavia, IL Contest Auction.

Feta Chunk - Lactalis American Group, Belmont, WI Cheddar - AMPI, Blair, WI Aged Cheddar - Land O Lakes, Kiel, WI Lowfat Mango Kefir - Weber’s Farm Store, Colby/Monterey Jack Blend - AMPI, Jim Falls, Sweet Me Lemon Bar Ice Cream - How to Select Samples for Contest Submissions Marshfield, WI Bourbon Butter - AMPI, New Ulm, MN Kemps, Cedarburg, WI Regular Cottage Cheese Umpqua Dairy, - Gilbani Fresh Mozzarella Ball - Lactalis Ameri- Gouda - Babcock Hall Dairy, Madison, WI Roseburg, OR can Group, Nampa, ID Swiss Cheese - Prairie Farms, Monona, IA Butter Toffee Crunch - Umpqua Dairy, Low Fat Ricotta - Lactalis USA, Buffalo, NY  Select your submissions by using an in house team with Jeff’s Select Gouda - Prairie Farms, Faribault, - Roseburg, OR President Unsalted Butter - Lactalis American MN Cello Mascarpone Lake Country Dairy, Turtle Lake Group, Buffalo, NY - Cream Cheese - Prairie Farms, Monona, IA sensitive tastes to evaluate each product. Examine the Moneau wash rind Alpine Style Cheese - - - Ranch Dip - Prairie Farms Dairy Carbondale, IL products for blemishes, extraneous debris, rough sur- Lake Country Dairy, Turtle Lake, WI face, loose wrapper, skewed wrapper, soiled container, etc.

Simply Crafted Salty Caramel Swirl Ice Cream - Key Lime Greek Yogurt and Fr. Onion Dip - Drinkable Pina Colada Yogurt -  Pick the freshest products possible, i.e. butter directly Kemps, Cedarburg, WI Upstate Niagara Coop., Seneca, NY Marquez Bros. International, Hanford, CA Twisted Dough Frozen Yogurt - Kemps, LMPS Culture String Cheese and Riccottone - Strawberry Cereal Smoothie - Cedarburg, WI after packaging, cottage cheese and milk immediately Upstate Farms Cheese, Campbell, NY Marquez Bros. International, Hanford, CA Non Fat Plain Greek Yogurt Southeastern - Dark Choc. Sea Salt Ice Cream - Oberweis Grocers, Jacksonville, FL after filling, cheeses- plug an adjacent block from the Dairy, North Aurora, IL Devilishly Dark Choc. Raspberry Ice Cream - Lactose Free Skyr - Siggis Dairy, New York, NY Southeastern Grocers, Jacksonville, FL same position in a 640# or from the same lot of 40#. Honey Nut Cream Cheese - Schnuck Markets, St. Louis, MO  Ship properly depending on product. Multiple entries in one shipping container is acceptable if each entry is

properly labeled. Ship your contest entries in the same LMWM Mozzarella - DFA, Turlock, CA Philly Vanilla Ice Cream - Muller Pinehurst Strawberry Yogurt - Hiland Dairy, Wichita, KS Dairy, Rockford, IL Provolone - DFA, Turlock, CA Natural Sour Cream - Hiland Dairy, Norman, OK Peanut Butter Banana Ice Cream Ice Cream manner you would ship to a customer. - Salsa Dip - Hiland Dairy, Omaha, NE Specialties, Decatur, IL Vanilla Ice Cream - Hiland Dairy, Tyler, TX

 Championship products and winners deliver big rewards– ask your fellow submitters who have been there!

- 4 - - 17 - General Contest Entry Rules for ALL Product Categories Specific rules for each product category are listed on subsequent pages

Entry Rules

◼ All contest entries will be submitted by a company/manufacturer. A company/ manufacturer with multiple plant locations may ship as many entries as they wish from each separate plant location. AUCTION ◼ There are no restrictions on the number of entries a company/manufacturer may submit, i.e. a company may wish to submit three entries for cheese class #101, two en- Tuesday, September 29, 2020 tries for cheese class #107, three entries for butter class #201, two entries for yogurt class #312, one entry for cottage cheese class #318, etc. 5:00 pm World Dairy Expo ◼ Contest entries can be submitted by any cheese, butter, yogurt, ice cream, gelato, sour cream, whey, cottage cheese, fluid milk, buttermilk, sherbet, dairy based dips and Madison, WI cream manufacturing plant in North America. International processors are also eligible to enter the contest. ◼ A separate entry form and entry fee for each submitted sample must be received by Wisconsin Dairy Products Association no later than July 17, 2020.

◼ Contest entries must be received by August 14, 2020. Entries arriving after that date will not be judged and entry fees will be forfeited. Refunds will not be issued.  All product category winners will receive a beautiful brass trophy on stage that evening ◼ For international entries: please be aware of possible customs delays and ship ac- cordingly in order for products to arrive during the shipping week.  All product category winners (except fluid milk classes, whipping cream, nonfat dry milk and whey products) will be auctioned off ◼ It is encouraged to put all Grade A and Ice Cream product entries into generic containers to discourage brand name bias.

 2nd & 3rd place medallions and ribbons will be displayed and the winners will be recognized ◼ The shipping tags attached to each shipped entry must EXACTLY match the original entry forms submitted to the Wisconsin Dairy Products Association. It’s the company’s obligation to send enough product for possible judging in multiple rounds (see instructions for each class).

◼ All products entered must conform to their respective standards of identity and contain a minimum of 25% dairy.

◼ The final judging results listing the top 3 winners of each class will be posted on the Wisconsin Dairy Products Association’s website - www.wdpa.net - after the judging is completed. No other scores will be made public. Only the companies who entered products will receive their own individual scores via email.

◼ For all contest categories, the contest’s head judge reserves the right to move product that appears to be misclassified into the appropriate product class or products may be moved to another class if there are less than 6 entries for a particular class.

◼ All product entries will become the property of Wisconsin Dairy Products Association and will be used for educational, promotional, charitable and miscellaneous purposes. 3 Grand Champion Trophies ◼ Do not submit product with labels promoting success in other contests. 90—1st Place Trophies

◼ All contest questions should be directed to the Wisconsin Dairy Products Association ` 1—Cheese & Butter Grand Champion One first place winner in each 1—Grade A Grand Champion ([email protected] or 608/836.3336) category 1—Ice Cream Grand Champion - 5 - - 16 - Cheese Classes USE THESE TAGS FOR Ice Cream—Sherbet—Whey Products— Class 101 Cheddar (aged 30 to 179 days. Made between 2/22/20 and 7/22/20). Gelato—Creative & Innovative

Class 102 Sharp Cheddar (aged 180 to 730 days. Made between 8/22/18 - 2/22/20).

Class 103 Aged Cheddar (aged 2 years or more. Made before 8/22/18).   Class 104 Colby, Monterey Jack (includes Colby/Jack blends) Place This Tag Inside

Class 105 Swiss Styles (Swiss and Baby Swiss cheeses) the Shipping Box

Class 106 Brick, Muenster, Havarti If SHIPPINGWETNOTUSE OR DOPEANUTS ICE Possible, Class #______Description of Entry ______Class 107 Mozzarella

Class 108 Fresh Mozzarella Total Weight of Entry ______Number of Pieces in the Entry______

Class 109 String Cheese Company Name ______Class 110 Provolone (includes Smoked Provolone)

Class 111 Hard Italian Cheeses(Parmesan, Romano, Asiago) Contact Person ______

Class 112 Blue Veined Cheeses (e.g., Blue (incl. crumbles), Gorgonzola, Stilton) Street Address ______Class 113 Smoked Flavored Natural Cheeses City ______State ______ZIP ______Class 114 Pepper Flavored Natural Cheese

Class 115 Flavored Natural Cheeses (all other flavors) Phone______Email______

Class 116 Cold Pack Cheese, Cheese Food, Cheese Spread (flavored or unflavored) Class 117 Reduced Fat (flavored/unflavored, min. 33% reduction in fat serving;  Adhere This Tag to the  Max. 33% increase in moisture compared to standard cheese) Outside of the Shipping Box Class 118 Feta Class 119 Brie and Camembert Class 120 Ricotta PERISHABLE—REFRIGERATE Class 121 Open Class Soft Cheeses (natural, flavored and unflavored Send Prepaid...Keep from Heat cheese with 51% or higher moisture)

Class 122 Open Class Semi-Soft Cheeses (natural, flavored and TO: Madison College unflavored cheese with 40% to 50% moisture. For example, Fontina, Farmers, Bel Paese, Quesos) Attn: John Johnson

Class 123 Open Class Hard Cheeses (natural, flavored and unflavored 1701 Wright St. cheeses with 39% moisture or less) Madison, WI 53704 Class 124 Flavored Pasteurized Process Cheese (loaf entries must be unsliced) 608/246 8707 - Class 125 Latin American Cheese (for example, Queso Quesadilla, Queso Blanco, Queso Fresco, Cojita, etc.) Class #______Description of Entry ______

Class 126 Goat Milk Cheese Company Name ______

Class 127 Sheep Milk Cheese Contact Person ______

Class 128 Mixed Milk Cheese Street Address ______

Class 129 Mascarpone City ______State _____ ZIP ______Continued on page 7 - 6 - - 15 - If possible, DO NOT USE SHIPPING PEANUTS OR WET ICE. Please reinforce the bottom of each shipping box and use newspaper to keep entries separate. Yogurt City ______State ______ZIP ______ZIP ______State City ______Address Street ______Person Contact ______Name Company ______Entry of #_____Description Class TO: Email______Phone______ZIP ______State City ______Address Street ______Person Contact ______Name Company Piecesin of Entry______the Number ______EntryTotal of Weight Entry______of Description #______Class Cheese PERISHABLE

  USE THESE TAGS FOR

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608 53558 WI McFarland, 4704 Terminal Dr Attn: Donny Acketz RefrigeratedMidwest Services Outsideof theShipping Box Butter Cottage Cheese Place This TagPlace Inside Send Prepaid AdhereThisTag to the - the Shipping Box Shipping the 838 — - 5550 Dips - Fluid Milk

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➔ 126 (or any other product that develops mold). develops that product any other 126 (or and 125 124, 123, 122, 121, 120, 119, 118, 117, 116, 115, 110, 109, 108, auction: 29 September bidders the after winning the to product fresh ship to asked be classes will following the for companies ning youraward of representation ensure proper To ➔ ➔ ➔ 132 Class Class 131 130 Class

defects, from a 100 point scale. a 100 point scale. from defects, observed on based points, deducting by arejudged samples Cheese cheese entries. with (COA) analysis of a certificate include Please submitted. not is amount minimum the if An bedisqualified may 1 entry lb. of a minimum of consist must entry cheese cream Each product. of 10 lbs. of a minimum of consist must entry contest cheese Each follows: as are Exceptions with trier. a or sampled cut be cannot Cheeses hooped. as form its original in be must Each entry class. open an to being moved entries those with eliminated, be entries may six than less receiving A class - - -

Swiss block, will be allowed will be block, Swiss Swiss cheeses may have one trier hole one trier have may cheeses Swiss or brine in feta as such manufacturing, during cut Cheeses willallowed be blocks lb. 640 cut from 40blocks lb. OpenClass Cheese Flavored Cream Cheese Plain Cream Cheese ofotherthe classes)

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107, 107, Contest Entry Form Contest Shipping Tags Butter Classes The official entry form for the 2020 Shipping tags for contest entries can be World Dairy Expo Championship found on the preceding pages. Both tags Dairy Product Contest is below. A should be completely filled out. The top tag Class 201 Salted Butter (creamery butter, salted, minimum 80% milkfat. May separate entry form (photocopies must be placed inside the shipping box and include added cultures (starter or starter distillate) as allowed in 58 CFR can be made from this one) must the bottom tag must be securely 330, 331) adhered to the outside of the box. be used for each entry. Class 202 Unsalted Butter (creamery butter, unsalted, minimum 80% milkfat) Each contest entry should be shipped in a Each submitted entry form must separate box (please photocopy these tags Class 203 Flavored Butter (salted or unsalted, minimum 80% milkfat) include payment, $60 per entry, to be used on additional boxes).

Class 204 Open Class Butter (for any type of butter that doesn’t fit in one of the made payable to Wisconsin Dairy Contest entries must arrive between above classes) Products Association. August 10-14, 2020 All paid entry forms must be received no later than Ship Cheese-Butter- Ship Butter Entries Yogurt-Cottage– Ice Cream- July 17, 2020 Cheese-Fluid Milk- Sherbet-Whey- ➔ All entries are creamery butter and must contain at least 80% milkfat. Wisconsin Dairy Sour Cream-Sour Nonfat Dry Milk-

Products Assn. Cream Dips-Cream Gelato ➔ Butter samples are judged by deducting points, based on observed de- to: Creative 8383 Greenway Blvd fects, from a 100 point scale. Innovative to: Middleton, WI 53562 Midwest Refrigerated ➔ Each butter contest entry must consist of a minimum of 10 lbs. of product. 608.836.3336 Services MATC An entry may be disqualified if the minimum amount is not submitted. Fax 608.836.3334 4704 Terminal Dr Attn:John Johnson Attn: Donny Acketz 1701 Wright St. Forms may be McFarland, WI 53558 Madison, WI 53704 Fluid Milk Classes 608/838 5550 [email protected] faxed or emailed - 608/246-6707

Class 301 White Milk (2% only) Shipments with freight charges due will not be accepted.

Class 302 Whole Chocolate Milk All inquiries should be directed to WDPA at [email protected] or 608/836.3336

Class 303 Lowfat Chocolate Milk (1%) 2020 World Dairy Expo Championship Dairy Product Contest

Class 304 Lowfat Chocolate Milk (2%) Entry Form

Class 305 Fat Free Chocolate Milk Class # ___ Description of Entry ______

Class 306 Strawberry Milk Total Weight of Entry ______Number of Pieces in the Entry ______

Class 307 Cultured Milk (any fat level) Company Name ______

Class 308 UHT Milk & Aseptic Milk Street Address ______

Class 309 Open Class Pasteurized Milk (for any type of milk that City ______State ______ZIP ______doesn’t fit in one of the above classes)

Class 310 Open Class Flavored Milk (non-chocolate, non-strawberry) Key Contact Person ______

Class 311 Half and Half Phone ______Email______

Payment information: Fluid Milk Entries □ check enclosed (make payable to Wisconsin Dairy Products Assn.)

□ Visa □ MasterCard □ American Express Total Amount $______

Card No:______➔ Fluid milk samples are judged by awarding points from a 100 point scale for flavor, container and seal and deducting points for various defects. Exp Date: ______CSC: ______

➔ Each entry must consist of a minimum of 2 half gallons. Please do not Name (as it appears on card):______- submit bags of milk. Signature______

For online registration, go to www.wdpa.net and follow the Contest link. - 8 - - 13 - Whey Products Classes Whipping Cream Classes

Class 501 Whey (demineralized whey) Class 312 Whipping Cream (minimum of 30% milkfat) and Heavy Whipping Cream ((minimum of 36% milkfat) Class 502 Whey Permeate (high lactose whey)

Class 503 Whey Protein Concentrate—34% Protein Cream Entries

Class 504 Whey Protein Concentrate—80% Protein ➔ Cream samples are judged by awarding points from a 100 point scale for flavor, body and texture, appearance and color, packaging and deducting Class 505 Whey Protein Isolates points for various defects. Class 506 Whey Based Sports/Energy Drinks ➔ Each entry must consist of a minimum two quarts, no aerosol containers. Whey Products Entries An entry may be disqualified if the minimum amount is not submitted.

➔ Ship all whey entries to MATC ➔ This class does not include pre-whipped cream. ➔ Each entry must consist of a minimum of 1/2 lb. container, except for whey based sports/ energy drinks which must be a minimum of six 8 oz. containers or the equivalent. Yogurt Classes ➔ Each whey entry must be shipped in laminated paper/plastic bags or in screwcap plastic containers. Class 313 Plain Greek Yogurt (any fat level or sweetener source)

➔ Only flavor and color will be judged. Class 314 Flavored Greek Yogurt (Non-fat, any flavor)

Class 315 Flavored Greek Yogurt (1% or greater milk fat, any flavor, any All whey entries will be judged utilizing uniform concentration and source of water. ➔ sweetener source) Class 316 Vanilla Yogurt (any sweetener source and fat level allowed) Dried Products Class Class 317 Strawberry Yogurt (any form of sweetener source and fat level allowed) Class 507 Nonfat Dried Milk Class 318 Blueberry Yogurt (any form of sweetener source and fat level ➔ Ship all Nonfat Dried Milk entries to MATC. allowed) ➔ Each entry must consist of a minimum of 1/2 lb. container. Class 319 Open Class Yogurts (any other flavor, any form of sweetener ➔ Each entry must be shipped in laminated paper/plastic bags or in screwcap plastic source and fat level allowed) containers. Class 320 Tropical Flavored Drinkable Yogurts (mango, pina colada, guava, etc.) Class 321 Open Class Drinkable Yogurts (any other flavor , including kefir) Creative & Innovative Technologies Class 600 Open Class for Creative & Innovative Products Yogurt Entries

Creative & Innovative Technologies Entries ➔ Yogurt samples are judged by awarding points from a 100 point scale for flavor, body and texture, appearance and color and deducting points for ➔ Ship all Creative and Innovative entries to MATC various defects. ➔ This is a totally open category for highlighting creative uses of dairy products. Any product not listed under any other category should be submitted under this category. Some exam- ➔ Each entry must consist of a minimum of 64 ounces of product; An entry ples are smoothies, probiotic products, dairy based beverages, puddings and desserts, novelty cheese may be disqualified if the minimum amount is not submitted. products, frappuccino's, calcium-fortified products, liqueurs, cheesecakes, etc. The product can be for retail or non-commercial use. ➔ Each entry may contain any type of sweetener source.

➔ The submitted product must contain a minimum of 25% dairy. ➔ There are no restrictions on the fat level for entries. ➔ Each entry must consist of a minimum of six 16 oz. containers or equivalent volume or weight. An entry may be disqualified if the minimum amount is not submitted. ➔ To ensure proper representation of your award-winning product, ➔ If your entry needs freezer storage, please indicate this on the outside of the mailing box. winning companies in these classes will be asked to ship fresh product to the winning bidders after the September 29 auction.

- 9 - - 12- Cottage Cheese Classes Ice Cream, Sherbet, Frozen Yogurt & Gelato Classes

Class 322 Regular Cottage Cheese (4 % fat level) Class 401 Regular Vanilla Ice Cream (any fat level is acceptable) Class 323 Lowfat and No Fat Cottage Cheese (0-2% fat level) Class 402 French Vanilla Ice Cream Class 324 Open Cottage Cheese Class (includes flavored cottage cheese) Class 403 Philly Vanilla Ice Cream (made with vanilla bean seeds)

Class 404 Regular Chocolate Ice Cream (any fat level is acceptable) Cottage Cheese Entries Class 405 Dark Chocolate Ice Cream ➔ Cottage cheese samples are judged by awarding points from a 100 Class 406 Cookies and Cookie Dough Ice Cream (any fat level) point scale for flavor, body and texture, appearance and color, Class 407 Mint Ice Cream (any fat level is acceptable) packaging and deducting points for various defects. Class 408 Strawberry Ice Cream (any fat level is acceptable) Each entry must consist of a minimum of two 24 oz. containers. An entry ➔ Class 409 Open Class with Fruit Ice Cream (any fat level) may be disqualified if the minimum amount is not submitted. Class 410 Open Class with Nuts (any fat level is acceptable) ➔ Any curd size is acceptable. Class 411 Open Class with Peanut Butter (any fat level) ➔ To ensure proper representation of your award-winning product, Class 412 Open Class with Caramel (any fat level is acceptable) winning companies in these classes will be asked to ship fresh product to the winning bidders after the September 29 auction. Class 413 Open Class Ice Cream (for any products which do not fit in the above classes)

Dairy Based Dips Classes Class 414 Ice Cream Sandwiches (any fat level is acceptable)

Class 415 Open Class Sherbet Class 325 Sour Cream (minimum 18% fat level) Class 416 Frozen Yogurt Class 326 Lowfat Sour Cream (9% fat or less) Class 417 Gelato Class 327 Sour Cream Based Dips– Onion (French, Bermuda, etc.) Class 418 Healthy Frozen Desserts (high protein, low sugar, low calorie & Class 328 Sour Cream Based Dips– Southwest (Jalapeno, Bison, etc.) low carb)

Class 329 Open Sour Cream Based Dips Class (any other flavor, including Ranch) Ice Cream, Sherbet , Frozen Yogurt and Gelato Entries

Dairy Based Dips Entries ➔ Ship all ice cream, sherbet, frozen yogurt and gelato entries to MATC. ➔ Entries are judged by awarding points from a 100 point scale for flavor, body and texture, ➔ Sour cream samples are judged by awarding points from a 100 point color and appearance, melting quality and bacteria and deducting points for various de- scale for flavor, body and texture, appearance and color, packaging and fects. ➔ Each entry must consist of a one 1 gallon container or equivalent amount. For ice deducting points for various defects. - cream sandwiches please submit a minimum of 12. An entry may be disqualified if a ➔ Each sour cream and sour cream based dip entry must consist of a min- minimum amount is not submitted. imum of two 16 oz. containers or equivalent. An entry may be ➔ Rather than submitting a 3 gl. tub, it’s preferred that a “cut” from a 3 gl. tub be submitted disqualified if the minimum amount is not submitted. ➔ Entries must comply with federal compositional standards and contain a minimum of 25% dairy. ➔ To ensure proper representation of your award-winning product, ➔ The product must be shipped frozen on dry ice (Federal Express ships packages with dry winning companies in these classes will be asked to ship fresh ice). Do not tape or seal styrofoam boxes. product to the winning bidders after the September 29 auction. ➔ To ensure proper representation of your award-winning product, winning companies in these classes will be asked to ship fresh product (3-gallon container) to the winning bidders after the September 29 auction.

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