Volume 31 June 3, 2011 Number 19
A INSIDE Dairy featured as part of meal Guest columnist: in USDA’s new ‘MyPlate’ icon ‘California dairy hits on tap at show.’ WASHINGTON — First Lady against your maximum limit for Council. “The location of dairy For details, see page 4. Michelle Obama and U.S. Agri- ‘empty calories’ (calories from on the graphic really helps it culture Secretary Tom Vilsack solid fats and added sugars),” stand out as an essential part Dairy Institute of Calif., on Thursday unveiled a new USDA says. of a healthy eating plan.” WUD request CDFA food icon, “MyPlate,” which All fluid milk products and Jerry Kozak, president hearing be delayed. replaces the “MyPyramid” icon many foods made from milk are and CEO of the National Milk For details, see page 5. and features dairy as a key considered part of the dairy Producers Federation, notes component of each meal. group. Foods made from milk the new icon is a simple visual Exclusive: CMN’s annual USDA introduced the new that have little to no calcium metaphor of a serving of dairy ‘Key Players’ profiles. food icon to replace the — such as cream cheese, cream products alongside a plate. For details, see pages 9-52. “MyPyramid” image as the ing habits consistent with the and butter — are not, USDA “Dairy foods are right- government’s primary food 2010 Dietary Guidelines for says. Calcium-fortified soy milk fully being recognized, from Bill Jacoby to receive group symbol. USDA touts Americans. (soy beverage) also is part of the school house to the White WDPA Presidents Award. the change as an easy-to- “MyPyramid” will remain the dairy group. House, as an important part of For details, see page 51. understand visual cue to help available to interested health USDA will work with First everyone’s diet,” Kozak says. consumers adopt healthy eat- professionals and nutrition Lady Michelle Obama’s “Let’s Connie Tipton, president educators in a special section of Move!” initiative and public and and CEO of the International the new website, www.Choose private partners to promote Dairy Foods Association, adds MyPlate.gov, USDA notes. “MyPlate” and its website as that the new icon “highlights Key Players 2011 The new food icon em- well as the supporting nutri- how beneficial a serving of phasizes the fruit, vegetable, tion messages and “how-to” dairy at every meal can be and By the staff of Cheese Market News grains, protein and dairy food resources. helps to educate people about groups. It emphasizes that The U.S. dairy industry on dairy’s role on the table and in Welcome to Cheese Market News’ 2011 edition of “Key Players,” our fruits and vegetables should Thursday praised the new icon, the American diet.” annual profile of who’s who in the U.S. cheese industry. make up half of a meal, while saying it provides a clear and Vivien Godfrey, CEO of the “Key Players” takes an in-depth look at what a select group of protein is the smallest part of visual message that a healthy Milk Processor Education cheese companies has accomplished in the past year and what they the plate. The grain portion diet is comprised of a variety of Program, notes that milk are planning for the rest of this year. is a bit larger and still offers nutrient-rich foods, including provides a unique package Selection by our staff as a “Key Player” isn’t based on a company’s the advice to “make half your lowfat and fat-free milk, cheese of nine essential nutrients sales or production volume. Rather, in “Key Players” we attempt grains whole.” and yogurt. that are important for good to provide you with a look at the industry as a whole, ranging from For dairy, USDA recom- “Knowing what we do about health. some of the smallest up-and-coming award-winning cheesemakers to mends that consumers choose dairy’s ability to reduce the risk “We are firm believers in long-established companies with multiple plants producing millions fat-free or lowfat milk, yogurt of conditions like osteoporo- the importance of ‘pouring one of pounds of cheese used in every prepared food imaginable. Despite and cheese. sis, hypertension and type 2 more’ serving of dairy, and this their differences, all of these cheese companies have one thing in “If you choose milk or diabetes, we think it’s excit- tool will be a fresh reminder common: They are constantly innovating and shaping the future of yogurt that is not fat-free, ing that dairy is highlighted to all Americans as they sit the U.S. dairy industry. or cheese that is not lowfat, individually,” says Jean Ragalie, down at their tables with While each profile provides you with insight into a specific company, the fat in the product counts president of the National Dairy their families,” she says. CMN in its entirety “Key Players” is a snapshot of where the dairy industry is in 2011. In this year’s piece, you will read about cheese company consolidation, measures companies are taking to minimize their use of natural resources and environmental impact, the move toward third- party food safety audits and certifications, and the increasing effort Groupon offers industry new Cheese production by many companies to be flexible and work with their customers to in U.S. increases provide specific, custom products to meet changing needs. channel for customer growth Even though the economy struggles, in these pages you will learn 2 percent in April By Alyssa Sowerwine which companies are expanding through the construction of new plants WASHINGTON — Total U.S. or major plant renovations. You will see companies becoming more cheese production was 882.0 involved in the export market. And you will see how the development MADISON, Wis. — The digital age has changed the way com- panies interact with consumers. Once limited to print, radio or million pounds in April, 2.1 of social media is molding and shaping companies’ marketing tactics. percent above April 2010’s We do know that having an understanding of a company’s size television advertisements, companies now can keep customers up to date on the latest products, news and deals on Facebook, 864.1 million pounds, ac- and scope is helpful in understanding a company’s positioning in the cording to preliminary data industry, so whenever possible we have provided sales and production Twitter and via blog updates. Another website, Groupon.com, has offered companies yet an- released this week by USDA’s data. However, you will notice we have not ranked the companies by National Agricultural Sta- size but instead have listed them alphabetically. This is because they other collaborative option to grow their consumer base. Launched in November 2008 in Chicago, Groupon features daily deals on things tistics Service (NASS). (All each are making an important and unique contribution to the growth figures are rounded. Please of the industry. to do, see, eat and buy in more than 400 markets and thousands of cities around the world. The service is a project of The Point, a see CMN’s Dairy Production To find out more about the profiled companies and to learn more chart on page 8.) about where the U.S. cheese industry is headed, please read on … website that allows anyone to start a campaign asking people to give money or do something as a group — but only once a “tipping point” April cheese production Turn to KEY PLAYERS, page 9 Turn to GROUPON, page 6 Turn to NASS, page 8 Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — June 3, 2011 MARKET INDICATORS
Chicago Mercantile Exchange CHEESE FUTURES for the week ended June 2, 2011 Cash prices for the week ended June 3, 2011 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Fri., May 27 Mon., May 30 Tues., May 31 Wed., June 1 Thurs., June 2 May 30 May 31 June 1 June 2 June 3 MAY11 1.650 298 1.650 298 1.650 298 1.650 298 JUN11 1.827 384 1.854 384 1.873 384 1.873 392 Cheese Barrels JUL11 1.870 202 1.929 202 1.962 202 1.962 220 Price $1.8700 $1.8725 $1.8875 $1.9600 AUG11 1.850 169 1.863 169 1.889 169 1.889 185 Change Markets +5 1/4 +1/4 +1 1/2 +7 1/4 SEP11 1.830 187 1.846 187 1.846 187 1.846 195 Closed OCT11 1.793 243 Markets 1.793 243 1.793 243 1.793 251 Cheese 40-lb. block NOV11 1.751 287 Closed 1.759 287 1.778 287 1.768 303 Price $1.9500 DEC11 1.710 259 1.714 259 1.717 259 1.717 259 $1.8700 $1.9050 $2.0500 JAN12 1.666 31 1.666 31 1.666 31 1.666 31 Change +6 +3 1/2 +4 1/2 +10 FEB12 1.653 30 1.653 30 1.653 30 1.653 30 MAR12 1.660 30 1.660 30 1.660 30 1.660 30 Weekly average (May 31-June 3): Barrels: $1.8975(+.1345); 40-lb. Blocks: $1.9438(+.1778). APR12 1.683 30 1.683 30 1.683 30 1.683 30 Weekly ave. one year ago (June 1-4, 2010): Barrels: $1.3744; 40-lb. Blocks: $1.4156. MAY12 1.693 30 1.693 30 1.693 30 1.693 30 JUN12 1.693 30 1.693 30 1.693 30 1.693 30 Extra Grade NDM Total Contracts Traded/ Price $1.6100 $1.6100 $1.6100 $1.6100 Open Interest 5/2,210 0/2,210 1/2,210 76/2,284 Change Markets NC NC NC NC Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Grade A NDM Closed Price $1.6400 $1.6400 $1.6425 $1.6425 Change NC NC +1/4 NC DRY WHEY FUTURES* for the week ended June 2, 2011 Weekly average (May 31-June 3): Extra Grade: $1.6100(NC); Grade A: $1.6413(+.0083). (Listings for each day by month, settling price and open interest)
Fri., May 27 Mon., May 30 Tues., May 31 Wed., June 1 Thurs., June 2 Grade AA Butter Markets 426 426 426 49.65 426 Price Closed $2.1625 $2.1625 $2.1625 $2.1425 MAY11 49.65 49.65 49.65 -1 3/4 NC NC -2 JUN11 52.50 332 52.50 332 52.50 332 52.50 332 Change JUL11 56.03 195 56.03 195 56.50 195 56.50 195 Weekly average (May 31-June 3): Grade AA: $2.1575(+.0220). AUG11 57.00 173 57.00 173 57.00 173 57.00 173 SEP11 57.00 169 57.00 169 57.00 169 57.00 169 Class II Cream (Major Northeast Cities): $2.6480(+.1385)–$2.9256(+.1692). OCT11 57.00 155 Markets 57.00 155 57.00 155 57.00 155 NOV11 55.50 151 Closed 55.50 151 55.50 151 55.50 151 DEC11 54.00 134 54.00 134 54.00 134 54.00 134 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. JAN12 48.00 17 48.00 17 48.00 17 48.00 17 FEB12 45.50 17 45.50 17 45.50 17 45.50 17 MAR12 46.25 19 46.25 19 46.25 19 46.25 19 APR12 40.25 11 40.25 11 40.25 11 40.25 11 MAY12 40.25 11 40.25 11 40.25 11 40.25 11 JUN12 40.25 11 40.25 11 40.25 11 40.25 11 Weekly Cold Storage Holdings May 30, 2011 Total Contracts Traded/ On hand Week Change since May 1 Last Year Open Interest 10/1,887 0/1,887 1/1,887 3/1,887 Monday Change Pounds Percent Pounds Change Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Butter 8,312 -107 +329 +4 9,250 -938 *Total Contracts Traded/Open Interest reflect additional months not included in this chart. Cheese 123,687 +626 -4,077 -3 125,256 -1,569 (These data, which includes government stocks and is reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends Cheddar Cheese and Dairy Product Prices in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) For the week ended: 5/28/11 5/21/11 5/14/11 5/7/11 Cheese 40-lb. Blocks: Average price1 CLASS III PRICE Minn./Wis. $1.7605 $1.7107 $1.6986 $1.6858 (Dollars per hundredweight, 3.5% butterfat test) Other states $1.6469 $1.6314 $1.6213 $1.6111 JAN JUL DEC U.S. $1.6570 $1.6393 $1.6262 $1.6182 YEAR FEB MAR APR MAY JUN AUG SEP OCT NOV 2 2005 14.14 14.70 14.08 14.61 13.77 13.92 14.35 13.60 14.30 14.35 13.35 13.37 Sales volume 2006 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47 Minn./Wis. 844,365 1,115,144 706,450 1,047,041 2007 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60 Other states 8,682,468 10,065,635 10,522,496 10,058,356 2008 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.28 17.06 15.51 15.28 U.S. 9,526,833 11,180,779 11,228,946 11,105,397 2009 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 Cheese 500-lb. Barrels: 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 Average price1 2011 13.48 17.00 19.40 16.87 16.52 Minn./Wis. $1.7902 $1.7604 $1.7356 $1.7032 Other states $1.7590 $1.7508 $1.7327 $1.6952 U.S. $1.7721 $1.7551 $1.7339 $1.6991 STAFF SUBSCRIPTION INFORMATION Adj. price to 38% moisture Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, Minn./Wis. $1.7080 $1.6811 $1.6608 $1.6290 (PH 608/831-6002; FAX 608/831-1004) (ISSN 0891-1509), is published weekly by Quarne Publishing Other states $1.6707 $1.6575 $1.6410 $1.6091 e-mail: [email protected] LLC, 4692 Signature Drive, Middleton, WI 53562; Phone U.S. $1.6863 $1.6680 $1.6493 $1.6187 Kate Sander, Editorial Director 608/831-6002; FAX 608/831-1004. Periodicals postage Sales volume2 (PH 509/962-4026; FAX 509/962-4027) paid at Madison, WI. Circulation records are maintained by Quarne Publishing LLC, 4692 Signature Drive, Middleton, WI Minn./Wis. e-mail: [email protected] 4,015,837 4,356,513 3,867,471 4,987,474 53562. POSTMASTER: Send address changes to Cheese Alyssa Sowerwine, Senior Editor Other states 5,554,153 5,398,244 5,313,209 5,236,790 Market News®, Subscriber Services, P. O. Box 628254, U.S. (PH 608/288-9090; FAX 608/288-9093) Middleton, WI 53562; Form 3579 requested; or call direct 9,569,990 9,754,757 9,180,680 10,224,264 e-mail: [email protected] at 608/831-6002. All rights reserved under the United States Moisture content Rena Archwamety, News/Web Editor International and Pan-American Copyright Conventions. Minn./Wis. 35.02% 35.08% 35.21% 35.17% (PH 608/288-9090; FAX 608/288-9093) No part of this publication may be reproduced, stored in a Other states e-mail: [email protected] retrieval system or transmitted in any form or by any means, 34.72% 34.51% 34.53% 34.68% Johanna Nelson, Features Editor mechanical, photocopying, electronic recording or otherwise, U.S. 34.85% 34.76% 34.82% 34.92% (PH 608/288-9090; FAX 608/288-9093) without the prior written permission of Quarne Publishing LLC. Butter: e-mail: [email protected] Opinions expressed in articles are those of the authors and 1 Average price U.S. $2.0466 $1.9951 $2.0806 $2.0227 2 REGULAR CONTRIBUTORS dba Cheese Market News®. Cheese Market News® does not Sales volume U.S. 4,820,883 5,439,653 4,426,334 6,335,894 Joseph O’Donnell, John Umhoefer, Downes-O'Neill LLC, endorse the products of any advertiser and does not assume Nonfat Dry Milk: International Dairy Foods Association, National Milk and hereby disclaims any liability to any person for any loss Average price1 U.S. $1.6262 $1.6171 *$1.6145 *$1.6005 Producers Federation, U.S. Dairy Export Council or damage caused by errors or omissions in the material 2 contained herein, regardless of whether such errors result Sales volume U.S. 18,646,983 19,298,445 *18,698,700 *21,181,608 SUBSCRIPTIONS & BUSINESS STAFF from negligence, accident or any other cause whatsoever. Dry Whey: Subscription/advertising rates available upon request 1 Copyright 2011 by Quarne Publishing LLC. Average price U.S. $.5035 $.5046 $.4936 $.4891 Contact: Susan Quarne - Publisher Subscriptions: $135 for U.S., second-class delivery; $190 Sales volume2 U.S. P.O. Box 628254, Middleton, WI 53562 - 10,963,078 8,607,769 12,343,130 10,592,279 $ #" F+ national rate to all others. Printed in U.S.A. */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. WEBSITE: www.cheesemarketnews.com Reported in pounds. More information is available by calling NASS at 202-690-2424.
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 3, 2011 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS Most prices up following latest gDT auction AUCKLAND, New Zealand — The trade ($1.9831 per pound), while average prices CHEESE FUTURES weighted index was up 4.5 percent, and for AMF were up 6.2 percent to US$5,669 prices for anhydrous milkfat (AMF) and per metric ton FAS ($2.5714 per pound). NOW TRADING. skim milk powder (SMP) increased follow- The average price for whole milk YOU CAN CUT YOUR HEDGING COSTS ing the latest event on globalDairyTrade, powder (WMP) was down 3.0 percent to TRADE WITH GPC FOR $3.41 PER SIDE Fonterra’s internet-based sales platform. US$3,780 per metric ton FAS ($1.7146 I Class III Milk I Class IV Milk I Whey I Cheese Following Tuesday’s event, the average per pound). I Cash Settle Butter I NFDM I Options price achieved across all contracts and The next trading event will be I Trade Electronically $3.41 Side* contract periods for SMP was up 12.9 held June 15. For more information, JOE, ART, LEON & JARON GRESSEL percent to US$4,372 per metric ton FAS visit www.globalDairyTrade.info. CMN
California Minimum Prices BROKERS OF DAIRY FUTURES & OPTIONS SERVING AGRI-BUSINESS SINCE 1933 Released June 1, 2011 * Plus front end fees, Call Free: 1-877-Gressel when applicable Southwestern Division: (602) 374-3885 Butterfat SNF Equivalent There is a risk of loss in trading futures. [email protected] Class 4a $ 2.2379/lb. $ 1.3914/lb. $ 19.94/cwt. Class 4b $ 2.2379/lb. $ 0.7934/lb. $ 14.74/cwt. For more information circle 1 on the FAST FAX form on page 48. Class & Component Prices for the week ended June 2, 2011 May 2011 April 2011 CME FUTURES Class III: Class III Milk#* Price $ 16.52/cwt. $ 16.87/cwt. Fri., May 27 Mon., May 30 Tues., May 31 Wed., June 1 Thurs., June 2 Skim Price $ 8.96/cwt. $ 9.46/cwt. MAY11 16.55 5,283 16.54 5,248 16.53 5,218 16.52 5,219 Class IV: JUN11 18.48 4,996 18.75 5,010 18.94 5,085 18.89 4,994 Price $ 20.29/cwt. $ 19.78/cwt. JUL11 19.12 4,787 19.69 4,895 20.05 5,069 19.95 5,075 AUG11 18.96 4,335 19.22 4,422 19.49 4,466 19.41 4,517 Skim Price $ 12.87/cwt. $ 12.48/cwt. SEP11 18.78 4,106 19.04 4,165 19.24 4,259 19.13 4,386 Class II: OCT11 18.22 3,435 18.40 3,412 18.60 3,503 18.47 3,519 Price $ 20.63/cwt. $ 19.66/cwt. NOV11 17.89 3,104 18.05 3,138 18.22 3,194 18.02 3,229 DEC11 17.34 3,164 17.50 3,189 17.71 3,204 17.60 3,256 Markets Butterfat Price $ 2.2567/lb. $ 2.2183/lb. JAN12 16.90 557 17.10 573 17.36 606 17.30 612 Closed Component Prices: FEB12 16.54 440 16.60 445 16.80 468 16.72 479 Butterfat Price $ 2.2497/lb. $ 2.2113/lb. MAR12 16.41 404 16.50 405 16.60 406 16.55 419 APR12 16.32 276 16.45 284 16.50 306 16.50 336 Nonfat Solids Price $ 1.4298/lb. $ 1.3862/lb. MAY12 16.27 231 16.30 246 16.40 254 16.40 265 Protein Price $ 2.3133/lb. $ 2.4984/lb. JUN12 16.39 217 16.40 237 16.45 237 16.40 238 Other Solids Price $ 0.3026/lb. $ 0.2902/lb. JUL12 16.31 163 16.31 173 16.40 181 16.50 186 AUG12 16.30 164 16.30 174 16.40 179 16.40 187 Somatic Cell Adjustment Rate $ 0.00083/1,000 scc $ 0.00085/1,000 scc SEP12 16.34 153 16.34 158 16.45 162 16.45 173 Product Price Averages: OCT12 16.25 134 16.25 146 16.35 151 16.35 159 Butter $ 2.0292/lb. $ 1.9975/lb. NOV12 16.25 133 16.30 144 16.30 148 16.30 151 DEC12 16.25 134 16.25 144 16.30 149 16.30 151 Nonfat Dry Milk $ 1.6120/lb. $ 1.5680/lb. Cheese $ 1.6534/lb. $ 1.6983/lb. Total Contracts Traded/ Open Interest 1 , 2 8 3 / 3 6 , 2 1 6 2,209/36,608 2,462/37,247 1 , 5 9 8 / 3 7 , 5 5 3 Dry Whey $ 0.4929/lb. $ 0.4808/lb. Class IV Milk Fri., May 27 Mon., May 30 Tues., May 31 Wed., June 1 Thurs., June 2 Dry Products* June 3, 2011 MAY11 20.21 491 20.21 491 20.21 491 20.21 491 JUN11 20.80 575 20.80 575 20.80 579 20.90 577 JUL11 20.56 690 20.56 690 20.57 697 20.57 703 NONFAT DRY MILK AUG11 20.50 687 Markets 20.50 687 20.50 700 20.65 708 Central & East: low/medium heat $1.6500(+3)-$1.7100; SEP11 20.20 553 Closed 20.20 554 20.40 566 20.50 584 mostly $1.6600(+2)-$1.6900(+1). OCT11 20.05 500 20.05 500 20.26 512 20.28 518 high heat $1.7300(+2)-$1.8000. NOV11 19.69 419 19.74 419 19.88 434 19.87 437 West: low/medium heat $1.5800(+3)-$1.6800(+1/2); DEC11 18.97 313 18.97 313 19.00 328 19.01 334 JAN12 17.76 11 17.75 11 17.75 11 17.75 11 mostly $1.6100(+1)-$1.6400(+1/2). high heat $1.6500(+1)-$1.8200. Total Contracts Traded/ Calif. manufacturing plants: extra grade/grade A weighted ave. $1.5924(-.0153) Open Interest 14/4,239 1/4,240 91/4,318 1 2 1 / 4 , 3 6 3 based on 14,556,715 lbs. Sales to CCC: 0 lbs. Cash-Settled NDM Fri., May 27 Mon., May 30 Tues., May 31 Wed., June 1 Thurs., June 2 WHOLE MILK POWDER (National): $1.9000-$2.0000. MAY11 161.75 343 161.75 343 161.75 343 161.75 343 JUN11 161.50 457 161.50 457 161.50 457 161.50 457 EDIBLE LACTOSE JUL11 155.50 449 158.50 449 158.50 449 160.00 438 (FOB)Central and West: $.3600-$.5700(+1); mostly $.4300-$.5100. AUG11 156.25 420 Markets 156.25 420 156.25 420 158.75 420 SEP11 155.00 268 Closed 155.00 268 155.00 268 157.50 275 OCT11 153.35 196 153.35 196 154.00 196 154.50 196 DRY WHEY NOV11 148.95 120 148.95 120 148.95 120 150.00 125 Central: nonhygroscopic $.4700-$.5300; DEC11 146.88 116 146.88 116 147.00 121 146.75 125 mostly $.4750-$.5200. Total Contracts Traded/ West: nonhygroscopic $.4925-$.5500; Open Interest 9/2,369 0/2,369 13/2,374 49/2,379 mostly $.5075(+1/4)-$.5450(+3/4). (FOB) Northeast: extra grade/grade A $.5000(+1/4)-$.5375(-1/4). Cash-Settled Butter Fri., May 27 Mon., May 30 Tues., May 31 Wed., June 1 Thurs., June 2 ANIMAL FEED (Central): Whey spray milk replacer $.3700-$.4900(-3). MAY11 202.08 450 202.08 450 202.08 450 202.08 450 JUN11 216.98 471 216.00 471 217.00 470 216.50 467 JUL11 216.03 615 216.03 615 217.50 643 217.25 654 WHEY PROTEIN CONCENTRATE (34 percent): $1.4700-$1.6500(+1/2); Markets AUG11 217.48 659 Closed 217.25 659 217.75 694 217.00 709 mostly $1.5100(+2)-$1.5700(+2). SEP11 218.48 495 217.50 497 218.50 553 217.75 575 OCT11 216.25 318 216.25 318 218.48 366 217.00 392 DRY BUTTERMILK NOV11 217.00 272 217.00 272 218.50 316 217.98 338 DEC11 (FOB)Central & East: $1.4600-$1.6300. 204.00 210 204.00 210 204.03 210 204.00 229 (FOB) West: $1.4800(+1 1/2)-$1.5500(+1); mostly $1.4900(+2)-$1.5100. Total Contracts Traded/ Open Interest 5/3,490 2/3,492 227/3,702 143/3,814 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. CASEIN: Rennet $4.7600-$5.1400; Acid $4.7000-$5.1200. #The total contracts traded for Class III milk includes electronically-traded contract volumes. *Total Contracts Traded/Open Interest reflect additional months not included in this chart. *Source: USDA’s Dairy Market News DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — June 3, 2011 GUEST COLUMNISTS
California dairy to build their business. milk in his food trends to watch this The recent Cheese Market News year for a reason. This grocery staple Perspective: article (April 22) pointing to a renais- presents one of the biggest opportuni- Dairy Marketing sance of artisan cheesemaking in the ties for growth and value-added sales at United States is good news for proces- retail. Consumers want foods that are Jennifer Giambroni is director of sors and retailers alike. It means that nutritionally balanced and milk has a communications for the California consumers are continuing their love nutritional pedigree unbeaten by any Milk Advisory Board. She is a guest affair with cheese and are putting their other beverage. Shoppers are already columnist for this week’s Cheese money literally where their mouth is to spending millions on enhanced bever- Market News®. search out the hand-crafted, artisanal ages — why not on a nutritionally-en- cheeses they crave. And with the rise hanced version of the milk they already of social media, it is easier for them to love? The potential is there and recent find these foods (and share them with CMAB research shows consumers are others) than ever before. very interested. Just as consumers have expanded What’s the new-new food sensation their cheese horizons over the years that will drive sales next? Think beyond from basic American slices to the the restaurant plate and food magazine creamiest and most fragrant varieties — it’s coming from food trucks, pop-up available, so too are we waking up to the restaurants and Twitter. As food market- California dairy hits on tap at show veritable plethora of dairy foods avail- ers, we need to be keeping all eyes and able. Foods once considered “ethnic” or ears tuned into what consumers — not It’s dairy month and that means the state’s largest agricultural commodity. sold only in specialty stores are hitting just the “experts” — are saying and return of the International Dairy Deli Our dairy families are responsible for the mainstream driven by consumer sharing. And we need to personalize the Bakery Association’s (IDDBA) “Show 21 percent of the nation’s milk supply demand. Greek yogurt is just one ex- experience whenever we can. Interactive of Shows.” The IDDBA theme this year that goes into the dairy foods consumers ample. As consumers continue their tools like QR codes and shopping apps is “Rock Star Food” — which is an ap- love. And California processors churn quest for culinary knowledge — through allow us to connect with consumers right propriate title for dairy. When it comes out more fluid milk, butter, ice cream travel, education and, yes, even food TV, in the store. By bringing our products into to foods that play a starring role in the and yogurt that any other state — items don’t be surprised to see products like their shopping experience (for example, dishes we love and in the food trends that will be on full display in Anaheim, Labne, drinkable yogurts and Latin- CMAB has a “Pair Savvy” smart phone app that drive consumer choices, dairy hits along with a full street of cheeses that style creams making the leap to the that helps consumers identify cheeses the top 10 every week. carry the Real California seal. conventional consumer market basket. with the Real California Cheese seal For California, host to IDDBA this So what does that mean to attendees And let’s not forget fluid milk. Su- and find pairing options) we are able to year, dairy is top of the charts. It is the this year? More opportunities to use permarket guru Phil Lempert included Turn to GIAMBRONI, page 5
®
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Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 3, 2011 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS Dairy Institute of California, Western United Dairymen request CDFA hearing be delayed SACRAMENTO, Calif. — Western schedules hearing to consider changes the economic fragility of California dairy long-term.” United Dairymen (WUD) and the to 4a, 4b” in last week’s issue of Cheese families, is something that demands CDI this week responded with a let- Dairy Institute of California each sent Market News). California Dairies Inc. thoughtful due diligence, analysis and ter urging CDFA to deny the requests a letter last Friday requesting that the (CDI), Land O’Lakes and the California deliberation,” says WUD CEO Michael for a 15-day extension. The letter argues California Department of Food and Dairy Campaign had asked CDFA to Marsh in the letter. that discussion of the proposed changes Agriculture (CDFA) delay the date it consider updates to the Class 4a and The letter from the Dairy Institute has taken place since December, and recently set for a hearing to consider 4b formulas. of California questions why there is a that both WUD and the Dairy Institute changes to the state’s Class 4a and 4b Both WUD and the Dairy Institute need for a compressed schedule when were informed in January of the likeli- milk pricing formulas. say in their letters that the current the cost data for the proposed changes hood of the petition. Last week CDFA announced it will hearing dates do not provide enough has been available since November “In short, the two parties that sub- hold a public hearing June 30 and July time for preparation and analysis of 2010, and new cost data would come out mitted letters to delay the hearing have 1 to consider amendments to the stabi- the petitions. Both groups request a soon after any changes resulting from had ample time to consider the proposed lization and marketing plans for market 15-day extension of the established the hearing might take effect. ideas, conduct analyses and deliberate milk in the northern and southern hearing schedule. “We realize that it has been several on the merits of the petitions,” writes California marketing areas (see “CDFA “A hearing to adjust formulas, given years since the last Class 4a and 4b hear- Eric Erba, senior vice president of ad- ing,” writes Rachel Kaldor, executive ministrative affairs, CDI. “Delaying the Crean, Viviani create Estate Cheese Group director, Dairy Institute of California. hearing scheduled for June 30th and “But moving in haste, when neither July 1st by 15 days is unlikely to make SONOMA, Calif. — John Crean of So- in Anaheim, Calif., in booth #1708 in the urgency nor the calendar seems to any significant difference in the posi- noma, Calif., and David Viviani of San the California Street of Cheeses. The warrant, does little to advance the best tion adopted by any organization that Francisco recently announced they have group will feature Petaluma Creamery’s interest of the California dairy industry would participate in the hearing.” CMN formed Estate Cheese Group to develop Spring Hill cheeses and other products. the market for better cheeses and dairy “We recognize that consumers wish products made by family-owned compa- not necessarily to eat more, but to eat bet- Sealed Air to acquire Diversey for $4.3 billion nies in premier cheesemaking regions. ter,” Crean and Viviani say. “Our products ELMWOOD PARK, N.J. — Sealed cused on pioneering a differentiated, Crean most recently co-founded Win- are crafted with the belief that family- Air Corp. and Diversey Holdings proprietary range of offerings in mate- ery Exchange in Novato, Calif. Viviani owned, local, appellated, sustainable, Inc. this week announced they have rial science, automation technology founded and owned Sonoma Cheese Co. organic and humanely raised are the entered into a definitive agreement and service-based solutions in order Estate Cheese Group will be at way of the future in the dairy industry.” under which Sealed Air will acquire to provide comprehensive solutions the International Dairy-Deli-Bakery For more information, vis- Diversey in a transaction valued at to its customers. Association (IDDBA) show June 5-7 it www.estatecheese.com. CMN $4.3 billion. “This transaction represents a stra- The transaction is expected to be tegic growth opportunity that lever- completed in 2011 and is expected to ages Sealed Air’s core competencies Atlanta milk market administrator approves be accretive to earnings in the first and positions our company to further request for extension of TCBF payout period full year following completion. capitalize on the megatrends that Under terms of the agreement, drive both businesses,” says William V. LAWRENCEVILLE, Ga. — The Appalachian and Southeast orders. Diversey shareholders will receive Hickey, president and CEO of Sealed Atlanta federal milk market order Payments are made for January- $2.1 billion in cash and an aggregate Air. “With Diversey, we will expand our administrator has approved a request February and July-December, and of 31.7 million shares of Sealed Air footprint beyond specialty packaging to extend the Transportation Credit also may be requested for June. common stock valued at $25.68 per solutions by gaining entry into a $40- Balancing Fund (TCBF) payout period Payments, collected through an as- share based on Sealed Air’s closing plus billion chemical cleaning and to June 2011 for the Southeast order sessment paid by dairy processors stock price May 31, 2011, for a total hygiene industry that has attractive marketing area. and milk handlers in these orders, equity consideration of $2.9 billion. fundamentals and is already in our Southern Marketing Agency Inc. are made using a mileage rate factor Upon closing of the transaction, value chain.” (SMA) recently submitted a request that is multiplied by the number of Diversey shareholders are expected Edward F. Lonergan, president to the market administrator to extend miles the load traveled from outside to own approximately 15 percent of and CEO of Diversey, notes the op- the payout period. an 85-mile radius of the order. Sealed Air common stock. portunities Diversey has to grow with Since 1996, in an effort to help In its request submitted May 12, Diversey, Elmwood Park, N.J., Sealed Air through increased scale balance import costs, the TCBF has SMA argues that all the elements provides cleaning, sanitation and hy- and expanded reach. provided monetary credits to milk which required the TCBF payments giene solutions to industrial and retail “We share a culture of innova- handlers who import supplemental July-February are expected to be customers in the food and beverage, tion and a global vision for our bulk milk from other states for fluid present in the month of June. (See foodservice, health care and lodging business,” Lonergan says. “I am use during months when local sup- “SMA requests transportation credit sectors, as well as to building service confident that this is a winning plies historically have been insuf- extension” in the May 20, 2011, is- contractors worldwide. combination for our employees and ficient to meet fluid needs in the sue of Cheese Market News.) CMN Sealed Air, Sturtevant, Wis., is fo- customers around the world.” CMN SPX to provide Arla Foods Ingredients with custom processing GIAMBRONI CHARLOTTE, N.C. — SPX Corp. this a leading global supplier of dry powder Henrik Andersen, CEO of Arla Foods Continued from page 4 week announced that its Flow Technology processing systems and technologies,” Ingredients, notes that dairy market re- segment has been awarded a contract to Canterna says. “Increasing our competi- search analysts are projecting increased increase not only sales but loyalty — we custom design, build and install a new tive presence in Denmark is central to our demand for whey products in both mature and developing markets. become part of their social landscape. powder processing line for Arla Foods overall growth strategy, so this newest Ingredients of Denmark. contract with Arla Foods is a significant “Implementing new powder process- We hope you’ll join us in the Califor- Utilizing SPX’s Anhydro brand drying achievement.” ing systems at our Danmark Protein nia dairy pavilion to sample innovative technologies, the new systems are de- Canterna adds that SPX looks forward plant in Norre Vium is a key step toward flavors, check out fresh merchandising signed to help Arla increase its capacity to working with Arla and leveraging its enabling us to double the production out- ideas and see how the marketing dol- to produce whey protein concentrates and engineering expertise and food process- put of our whey business,” Andersen says. lars behind the Real California Milk contribute to Arla’s broader strategic goal ing technologies to help Arla reach its “Having worked closely with SPX on other and Real California Cheese seals can of doubling its sales of powdered whey whey protein production goals for 2015. initiatives and recognizing their expertise build retail business all year long. CMN protein by 2015, says Don Canterna, presi- “This newest project also builds on in dry powder processing, we are confi- dent of SPX’s Flow Technology segment. SPX’s already strong working relationship dent that these new systems equipped The views expressed by CMN’s guest “Through our 2010 acquisition of An- with Arla Foods, which has previously with SPX’s Anhydro powder processing columnists are their own opinions hydro and its broad portfolio of evapora- trusted SPX to supply Anhydro dryer so- technologies will help us expand the and do not necessarily reflect those of tion and drying solutions utilized by dairy lutions to other Arla facilities located in capacity of our facilities and contribute Cheese Market News®. and food producers worldwide, SPX is now Argentina and Denmark,” Canterna adds. to achieving our strategic goals.” CMN Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — June 3, 2011 WCMA UPDATE
included growth at two major mozzarella goat cheese factory in Black Creek plants, and additions to more than 15 sites s 7OOLWICH $AIRY NEW GOAT CHEESE Perspective: producing specialty cheeses in the state. factory in Lancaster WCMA Wisconsin specialty cheese growth s 2OELLI #HEESE NEW SPECIALTY CHEESE in 2010 included strong increases in factory in Shullsburg John Umhoefer is executive specialty Cheddars (such as bandaged s 3AXON #HEESE &ACTORY NEW FARM- director of the Wisconsin Cheese Cheddar), aged Provolone, Parmesan stead cheese factory in Cleveland Makers Association. He contributes wheels, Hispanic cheeses and Feta. s (OLLANDS &AMILY #HEESE NEW FARM- this column monthly for Cheese But growth in specialty cheese stead Gouda cheese factory in Thorp Market News®. is about more than volume. Equally s $REAMFARM NEW FARMSTEAD GOAT important is this category’s explosive cheese factory in Cross Plains growth in cheese varieties, flavors and s 3EYMOUR $AIRY NEW "LUE CHEESE packaging styles. factory in Seymour Twenty years ago, “Blue cheese” in s 'INGERBREAD *ERSEY NEW FARMSTEAD the United States referred to the ubiq- cheese factory in Augusta uitous Danish-style wheel. In 2011, at s #ASTLE 2OCK /RGANIC NEW FARM- the U.S. Championship Cheese Contest, stead cheese factory in Foster makers submitted 31 distinct types of s 3HULLSBURG #REAMERY NEW CHEESE cheese with blue molding. Twenty years factory in Shullsburg Cheese cuts both ways: ago, “smear-ripened cheese” referred s 5PLANDS #HEESE NEW FARMSTEAD almost exclusively to the Limburger specialty cheese factory in Dodgeville consolidation and growth made at Chalet Cheese Co-op in Monroe, s ,AKE #OUNTRY $AIRY NEW )TALIAN Wis. In 2011, 26 unique smear-ripened styles cheese factory in Turtle Lake Under construction now in the plants in the United States has soared 25 cheeses vied for medals in the contest. s "EL'IOIOSO #HEESE NEW )TALIAN United States is one of the largest cheese percent in the last 10 years, rising from Cheeses made from goat’s and styles cheese plant in Denmark factories in America, Leprino Foods’ new 407 in 2001 to 511 last year. sheep’s milk are accelerating in popular- s 7INONA &OODS NEW CHEESE PROCESS- Mozzarella cheese facility in Greeley, Consider this: About 40 percent of ity. The 2011 U.S. Championship Cheese ing plant in Suamico Colo., and one of the smallest, the Clock cheese produced in the United States Contest counted 197 unique cheeses in s 7OHLT #HEESE NEW PASTEURIZED Shadow Creamery in urban Milwaukee. is Cheddar and related natural cheeses these categories. process cheese facility in New London These projects illustrate the robust like Colby, Monterey and Jack. Last year, Success for specialty cheeses can s 7ILLOW #REEK #HEESE NEW NATURAL health of the U.S. cheesemaking industry just 30 cheese plants across the country also be measured in the number of new, cheese plant in Berlin and its striking dichotomy. produced an estimated 90 percent of “greenfield” cheesemaking sites that s #RAVE "ROTHERS NEW FARMSTEAD Production of high volume cheeses America’s high-volume Cheddar and re- have sprung up across the nation. What specialty cheese plant in Watertown such as part-skim Mozzarella and pizza lated natural styles. That’s consolidation. follows is a list of new cheesemaking s +LONDIKE #HEESE NEW &ETA CHEESE cheese together with mild Cheddar Yet the number of cheese varieties, sites in Wisconsin — not plant expan- plant in Monroe blocks and barrels is consolidating into the volume of cheese and addition of new sions — but all-new cheesemaking s -EXICAN #HEESE 0RODUCERS NEW fewer, larger, state-of-the-art facilities. production sites is growing, not shrink- locations established since 2001 (with Hispanic cheese plant in Darlington At the same time, the success of a broad ing. And not only are new cheesemaking every attempt to be complete): In closing, WCMA learned this week variety of value-added specialty cheeses facilities being built, but existing cheese s 77 $AIRY NEW (ISPANIC CHEESE of the passing of Glen Dedow, WCMA Life is fueling expansion and a burst of all-new plants are expanding as well. factory in Monroe Member, Past President, cheesemaker cheesemaking sites across the nation. Explosive growth in new plants and s 9ELLOWSTONE #HEESE NEW FARMSTEAD and president of Lone Elm Cheese Sales Simply put, cheesemakers in the plant additions can be tied back to cheese factory in Cadott in Van Dyne, WI. Glen provided crucial United States are, at this moment, mak- value-added, specialty cheese growth. s &AMILY &RESH 0ACK NEW CHEESE leadership for the Wisconsin cheese ing more varieties of cheese than ever Wisconsin’s agriculture department spreads factory in Belleville industry and he would have been pleased before. And inspiration and innovation tracks this category more closely than s (ARMONY 3PECIALTY $AIRY &OODS by the list of new cheese factories and the show no sign of abating. any other state, and in 2010 America’s new specialty cheese factory in Edgar growth in specialty cheese sales noted Overall growth is clear from data col- Dairyland accounted for 552 million s "EL'IOIOSO #HEESE NEW )TALIAN above. He will be missed by many. CMN lected by USDA: In 2010 cheesemakers pounds of specialty cheeses, a healthy 10 styles cheese plant in Freedom produced more than 10.4 billion pounds percent increase over the previous year. s (IDDEN 3PRINGS #REAMERY NEW The views expressed by CMN’s guest of cheese, 3.5 percent more than the Last fall (September 3, 2010) this col- farmstead sheep cheese facility in columnists are their own opinions 10.07 billion pounds produced in 2009. umn described plant expansions among 18 Westby and do not necessarily reflect those of USDA reports that the number of cheese Wisconsin cheese manufacturers. That list s #APRINE 3UPREME NEW FARMSTEAD Cheese Market News®. NEWS/BUSINESS
trigger level is met, Nason says. Each deal and the number of custom- restaurant table turn rate,” he says. GROUPON “This also guarantees the featured ers able to sign up is determined on a Nason notes there is typically a lag Continued from page 1 merchant a minimum number of cus- case by case basis between Groupon time of at least a few weeks between tomers for the deal,” he adds. and the featured business. when a company contacts Groupon to of people agree to participate, explains In addition to a minimum level of The profit split between Groupon and offer a deal and when the deal goes live. Chad Nason, Groupon spokesperson. customers that must sign up, there is each featured company also is determined “We like to stagger the types of deals Building on that idea, Groupon typically a maximum, so a deal can sell out case by case, Nason says, adding that we offer,” he explains. “For example, we originated the concept of using collec- if enough people sign up, he adds. There there is no cost up front to post a deal. wouldn’t want to offer all restaurant tive buying to get a daily deal on local currently are about 7 million Groupon To get involved, businesses can deals in one week. We’d like to mix it goods and services. subscribers worldwide. Each deal has a visit the site www.grouponworks.com to up with a discount to a museum or an s (OW IT WORKS different expiration date for redemption. learn more about how the service works outdoor activity, for instance. Consumers can sign up for free at Subscribers either can check the before getting in touch with a represen- “Prior to the day the deal is offered, www.groupon.com to get alerts for daily website every day to see the latest deal tative to structure a deal that delivers Groupon staff work with your business deals in their area. Subscribers enter or subscribe to a daily e-mail blast sent to on performance goals, expectations and to craft a compelling write-up in our their name and billing information, but subscribers each weekday morning. Grou- service limitations, Nason says. unique Groupon voice that enhances are not charged unless they sign up for pon only sends one e-mail per city, per day. “We work with you to calculate the interest in and response to your brand,” a Groupon deal. In addition, each deal “If enough people join before mid- optimal number of Groupon customers Nason adds. Groupon prepares each has a minimum number of customers night, the Groupon ticket will appear in RELATIVE TO REGULAR TRAFlC CALCULATORS merchant for the day of the feature that must sign up to make it active, so the subscriber’s inbox the next morn- are customized to address specific with advice on phone support, website a customer is not charged until that ing,” Nason says. dynamics of key industries, such as Turn to DEAL, page 8 Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 3, 2011 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS J.V.M. Sales looks to expand presence of Milano’s brand with fresh packaging, marketing By Alyssa Sowerwine along with business manager Krystal endo worked with Tomasino and designer Cheese is meeting food safety and quality Harvey, is focusing on building up the Ricky Green to revamp the labels and art- benchmarks. Last October, the company LINDEN, N.J. — J.V.M. Sales Corp. is no marketing side of the company. work on Milano’s packaging — as well as achieved Safe Quality Food (SQF) 2000 stranger to the cheese business. Caliendo recently announced that on its website, www.milanoscheesecorp. Level 2 certification, and this year plans A family owned and operated company Milano’s is forming a Global Broker and com — to make the brand name clearer. to apply for the SQF 2000 Level 3 audit. since 1983, J.V.M. — which does business Regional Sales Force, for which he will They are utilizing brighter colors to make He adds that Milano’s last year re- under the Milano’s Cheese Corp. brand recruit nationally. The sales force will labels on the company’s 1-pound bags and ceived an “excellent” rating on its Silliker name — operates a 75,000-square-foot be responsible for increasing awareness 16- and 8-ounce jars “pop.” Good Manufacturing Practices and Food Italian cheese manufacturing plant in and sales for the Milano’s brand through “The Milano’s retail packaging has 3AFETY 3YSTEMS AUDIT WAS APPROVED TO Linden, N.J. distributors across the United States and definitely changed over the years from a provide kosher certified and organic Anthony Caliendo, vice president of abroad. very muted and subdued design to very PRODUCTS AND BECAME AN !PPROVED &OOD sales and marketing for Milano’s Cheese He adds that as the company continues colorful and eye-catching,” Tomasino says. Establishment for U.S. Armed Forces Corp., works closely with Mary Beth To- to grow and forge new relationships, it “I am very inspired by the new artwork on procurement. masino, co-founder of J.V.M. Sales Corp. needs a dedicated team that can cater to our packaging. I think it’s going to appear The company also is working on new about 25 years ago. Tomasino became sole each market’s individual needs. very attractive to the consumer and looks biodegradable packaging. And this year, owner of the company last fall. “We’re in a position right now to really great on the shelves.” Milano’s was declared LEED (Leadership Tomasino has more than 30 years of make a run at this,” Caliendo says. “I think Milano’s also offers a colorful retail in Energy and Environmental Design) experience in the cheese manufacturing companies out there will find out that display unit to showcase its products in compliant and achieved certification industry, and she attributes all of her we are definitely the company to work stores. from the Women’s Business Enterprise knowledge and success to her father, with when it comes to providing the best Caliendo notes the company also is in National Council (WBENC), which will who taught her about the full spectrum service, best product and exactly what is development stages for some new items, give company executives access to special of the industry. needed to make them happy.” including a Parmesan-Romano cheese training provided by WBENC. “Our name, Milano’s, is our brand Milano’s offers a full line of grated with other spice blends — such as basil, As Milano’s Cheese Corp. continues to identity,” she says. “We’ve been using it Italian hard cheeses, including domestic herbs, pepper or jalapeno — for sale at grow, Caliendo says he is looking to expand since 1983 and now that it has become our OR IMPORTED GRATED 0ARMESAN DOMESTIC OR retail. into global markets in the next five years, registered mark and registered DBA, we IMPORTED GRATED 2OMANO GRATED !SIAGO “We want to come up with something noting the company’s shelf stable products will continue in our efforts into making it GRATED 0ARMESAN 2OMANO BLEND AND that revolutionizes the Italian cheese allow for massive shipping overseas. a global, household brand going into the Grated 3 Cheese blend. business,” he says. “My goal is to bring the name out there next century.” The company also offers custom Milano’s also will be debuting a new and build up the company,” he says. “When Caliendo, whose father used to run 50 blending, private label programs, flexible bag with ziplock closure at the Inter- people think of Italian cheese, we want to 60 percent of the sales at J.V.M., joined packaging, product diversity and nation- national Dairy-Deli-Bakery Association them to think of Milano’s.” the company after leaving the mortgage wide distribution. (IDDBA) show June 5-7 in Anaheim, Calif. Milano’s will be exhibiting next week business more than three years ago and, In order to reposition the brand, Cali- Caliendo notes a priority for Milano’s at the IDDBA show in booth #3396. CMN
There’s a REASON WHY Milano’s is the fastest growing Italian Cheese Company... We're the EXPERTSspecializing ONLY in Italian Hard Cheese. 0 )+ !) !- ,*+'%$ & ) +$"& ! * * 0+& ) &&'-+"- +"$ # "& -"$$ * ,(*)* &"*+ )* "*($/&"+*
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Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — June 3, 2011 NEWS/BUSINESS
it is for the seller to understand the need since the shop offered a $30 value for to our shop, and the new word-of-mouth DEAL to limit the number of coupons sold. $15, it received $7.50 per consumer. generated has been fantastic.” Continued from page 6 “Sellers need to remember that “When a fair percent of the coupons Monteleone notes that retailers need they’re only going to get half of the result in repeat business, than that’s to think about several things before jump- readiness and discussion board practices. selling price,” she says. “So if they’re probably fair,” he says. “When it doesn’t, ing in to Groupon, such as “What will this “We have so many people say to us ‘if I offering $20 worth of cheese for a $10 then the business loses.” do for my business, how will it impact could just get people in my store..’” Nason Groupon, the seller is only going to get Ken Monteleone, owner of cheese my brand and how will I make money?” says. “Groupon is a new way to do that.” $5 of that amount. Be sure to set limits shop Fromagination in Madison, Wis., “Groupon is a great way to gain new Nason also notes that companies may on the number of coupons sold, or sales also offered consumers a tasting experi- customers, but you need to make sure want to build off of the initial Groupon may overwhelm you and cut into your ence, with somewhat different results. you can deliver the experience,” he says. deal to keep customers coming back. bottom line in a negative way.” Fromagination in April 2011 offered Consumer packaged goods (CPG) “For example, a cheese shop may have Some companies also face chal- consumers a series of Groupons: For company General Mills also offered someone come in with a Groupon for a tast- lenges in getting customers to return $30, consumers could get a tasting of consumers in Minneapolis and San ing. They then could offer that customer 20 following the Groupon deal. lVE CHEESES FOR TWO PEOPLE A VALUE Francisco a deal in April to spend $20 percent off in store to get them to purchase This was the case for Tom and Janet for $37, consumers could get a tasting for $40 worth of General Mills products. more products,” he says, “and any profits Dugan, who own California Wine and of five cheeses for two people and two The package also included a General made beyond that initial Groupon deal Cheese, a cheese and wine shop in 7ISCONSIN MICROBREWS A VALUE AND Mills $15 coupon book. The 4,500 sample they don’t have to share with us.” Monrovia, Calif. They offered consum- for $42, consumers could get a tasting packs offered in each city sold out by s )NDUSTRY APPLICATION ers a Groupon deal in April 2010 for a of five cheeses for two people and two mid-morning the day they were offered. For the dairy industry, Nason points $15 wine tasting that included cheese wine tastings, an $85 value. Joe Trimble, promotions marketing out that Groupon is an excellent chan- pairings. Tom Dugan says there were Monteleone admits he was hesitant at manager at General Mills, notes that nel for people to try different cheeses between 180 and 200 Groupons sold. first and did not want to offer a Groupon the company currently is in the process in their area. “Initially, this seemed to be very that discounted the Fromagination brand. of reviewing the program’s results and He adds that the food industry in good, but we shortly realized that the “We wanted to focus on a part of will make a determination on future general has been a huge selling point vast majority of the guests who came in the business that we wanted to grow partnerships once it has had time to for Groupon. with the Groupon were more weekend and create a special experience for the evaluate this initial effort. Jeanne Carpenter, communications foodie adventurers than people likely to customer,” he says. “By doing a cheese While the products offered in this director for Wisconsin’s Dairy Business become regular guests in our shop,” he tasting, we have educated our custom- deal were all shelf-stable, Trimble Innovation Center (DBIC), notes that says. “In speaking with many of them, ers on the story behind the cheese. I says General Mills would not rule out Groupon is a great way for consumers I realized that for the most part they would not do a Groupon that was just including refrigerated or frozen items to try new restaurants, shops and retail didn’t live within a reasonable distance a gift card. It has to have an experience from its Haagen-Dazs or Yoplait brands stores for a discounted price. of the shop to create any repeat business. associated with the promotions.” in a future sampling offer. “For restaurants and retail stores, “Those who may have discovered us Monteleone notes the positive re- Carpenter notes that DBIC is not Groupon can be an excellent resource to through Groupon and lived within 5-8 miles sults of the Groupon deal. actively advising clients to use Groupon entice new customers who may not visit were likely to come back, but that was less “The results have been great,” he says. but instead making them aware of it as your restaurant without a coupon,” she says. than 5 percent, and several of those were “Most people end up buying the cheeses another marketing tool in their tool box. Carpenter also says Groupon can be a already regular guests in the shop,” he adds. they tasted along with the companions “It’s important for a seller to great avenue for finding new customers. Dugan is quick to note he thinks that we paired the cheese with. The Grou- know how Groupon works and use it She adds, however, that the key to using Groupon is a good concept, adding that pon introduced a lot of new customers to their advantage,” she says. CMN
NASS Continued from page 1
was virtually unchanged from March cheese production on an average daily basis, accounting for the length of the months. March cheese production, ac- cording to NASS, was 911.5 million pounds. Mozzarella was the most-produced cheese in April with 300.0 million pounds, a 4.1-percent increase over production a year earlier. Cheddar fol- lowed with 263.4 million pounds, down 3.3 percent from a year earlier. Wisconsin led the nation’s cheese production with 218.0 million pounds in April, up 0.4 percent from its production in April 2010. California followed with 183.2 million pounds, up 1.4 percent from a year earlier. The next four cheese- producing states in April were Idaho with 70.7 million pounds, virtually un- CHANGED FROM A YEAR EARLIER .EW -EXICO WITH MILLION POUNDS UP PERCENT New York with 61.6 million pounds, up PERCENT AND -INNESOTA WITH million pounds, down 2.2 percent. NASS reports total U.S. butter production in April was 158.8 million pounds, a 19.4-percent increase over production in April 2010. On an aver- age daily basis U.S. butter production in April was down 0.5 percent from March. Total butter production in March was 164.9 million pounds. CMN
Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 3, 2011 — CHEESE MARKET NEWS® 9 KEYKEY PLAYERS 2011 2007
with that.” flavors, Cabot revamped the packaging and 6-pound cases. KEY PLAYERS Cabot also has introduced new for the existing Cheddar varieties, bring- In addition, Cabot recently launched Continued from page 1 products in its snack cheese lines this ing these in line with the new product a new strawberry 2-pound Greek-style past year. packaging. yogurt, and in 2010 the co-op introduced In the fall, Cabot added new 50% “The fun, bright tartan plaid pack- new packaging for this line as well, Reduced Fat Pepper Jack, 75% Re- aging is designed to catch consumers’ highlighting “Cabot Greek” on the con- duced Fat Habanero Cheddar and 50% eyes and have them thinking about light tainers. The company also redesigned 2EDUCED &AT 'ARLIC (ERB #HEDDAR and healthy,” Levine says. Cabot also is its reduced-fat Sharp Cheddar to call it !GRI -ARK )NC varieties to its Serious Snacking line. adding this new look to its 8-ounce bars “Smooth Sharp” in order to add more Methuen, Mass. Serious Snacking cheeses, which also of 50% and 75% Reduced Fat cheeses. differentiation on the shelf. include three plain Cheddar varieties, This spring, Cabot worked with su- In October, Agri-Mark received the Key executives: Paul Johnston, include eight 3/4-ounce bars in a bag pervising rabbis in the Orthodox Union 2010 Best Overall Cheese Chairman’s #%/ 2ICHARD 3TAMMER #// -ARGA- and are designed for on-the-go adults. (OU) to create OU Kosher for Passover Plaque during the National Milk Produc- RET "ETOLINO EXEC 60 #&/ 2ICHARD “There are a lot of snacks on the shelf Sharp Cheddar. Most of Cabot’s cheeses ers Federation (NMPF) Championship *OHNSON SR 60 SALES #HARLOTTE 'REEN geared toward kids,” Levine says. “We already are certified kosher, but this new Cheese Contest for McCadam New York SR 60 CORPORATE LOGISTICS NEW PRODUCT provide consumers with adult-friendly Cheddar, which is aged for 10 months, Empire Jack. In addition, McCadam DEVELOPMENT 2ICHARD ,ANGWORTHY SR flavors that they can carry in their bags is unique in that it is certified OU-D. Extra Sharp New York Cheddar earned 60 OPERATIONS 2OBERTA -AC$ONALD and briefcases.” Cabot OU Kosher for Passover Sharp “Best Cheddar” honors at the contest. SR 60 MARKETING *AMES 0RATT SR 60 In addition to introducing the new Cheddar is available in 8-ounce bars Turn to KEY PLAYERS, page 10 MANUFACTURING 2OBERT 7ELLINGTON SR 60 ECONOMICS COMMUNICATIONS LEGISLATIVE AFFAIRS 2AYMOND $YKE 60 TECHNOLOGY 0ETER 'UTIERREZ INTERNA- tional sales dir. Cheese plants: Chateaugay, N.Y. Asset Solutions Experts! #HEDDAR (AVARTI -UENSTER #ABOT Vt. (cheese, cultured products, butter, CUT WRAP -IDDLEBURY 6T #HEDDAR TURN-KEY FACILITY SALES whey, lactoferrin) Our record of successfully brokered, turnkey sales of dairy Estimated annual cheese produced: and food facilities is unmatched in the industry. 55 million lbs. In 2010, Harry Davis & Company brokered the sales of: Estimated annual cheese marketed: A Ultra-Modern Dairy Ingredients Facility - Nebraska 55 million lbs. Estimated 2010 sales: $781 million A Fluid Milk and Cultured Products Facility - Virginia Projected 2011 sales: $850 million A Specialty Food Processing Facility - Pennsylvania Website: www.agrimark.net, www. cabotcheese.com, www.mccadam.com A look inside: Agri-Mark Inc. in AUCTION: Obtaining Maximum Value 2010 recorded its fourth straight year of strong profits for its farmers, and the For over 55 years, Harry Davis & Company has delivered powerful Northeast cooperative expects contin- solutions to the dairy, food and beverage industries. ued growth in years ahead, according to Our auction sales have set the mark for superior results. Agri-Mark spokesperson Doug DiMento. A Nestle / Dreyers Grand Ice Cream - Houston, TX Profits after taxes totaled $11.3 million A H.P. Hood - Bristol, VA, Sacramento, CA and Boston, MA in 2010. A Cumberland Farms - Winn-Dixie - Safeway Agri-Mark’s retail Cabot and McC- adam cheese and dairy product brands A Flagship Atlanta Dairy - Atlanta, GA have contributed to this continued A Southeast Milk Cooperative - Ice Cream - Plant City, FL growth. “During 2010, despite the flat A Pepsi-Cola, Coca-Cola, 7-Up & Cott Beverage Facilities economy, our Cabot brand continued A Power Packaging - Reading, PA to grow in sales and pounds,” DiMento A National Starch - ADM - Kraft Foods - And Many Others! says. “We’re optimistic on the continued growth of our branded business.” Cabot’s 8-ounce cheese bars and 2-pound Greek yogurt have been the Certified APPRAISALS main products driving growth this past Harry Davis & Company is the leader in the valuation of equipment and operating year, according to Amy Levine, director facilities in the dairy and beverage industries. Our expert appraisals and valuations are performed in accordance with the strict professional standards of USPAP and of marketing for the Cabot and Mc- the American Society of Appraisers. Cadam brands. Our clients include leading banks and financial institutions as well as Fortune 500 “Overall we’ve been really pleased companies and major regional players in the dairy, food processing and beverage with the 8-ounce bars. We’ve seen great industries. growth despite the economic times,” Harry Davis & Company, with decades of deep, practical experience in the industry has developed the most extensive database of asset values as well as the personal Levine says. “It shows a lot of loyalty experience to ensure that the specific needs of our clients are always met. to the brand that has been built over the years.” In a category where individual serv- ing-sized packages are more common, the company also has been pleasantly HARRY wwwwww..hhaarrrryyddaavviiss..ccoomm surprised by the success of its 2-pound 412.765.1170412.765.1170 -- [email protected]@harrydavis.com Greek yogurt offerings, launched about DAVIS two years ago, Levine says. & COMPANY “They save money and save on packaging, which is more sustainable,” Levine says. “We’ve seen consumers react to that value and been pleased For more information circle 7 on the FAST FAX form on page 48. Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — June 3, 2011 KEYKEY PLAYERS 2011 2007
at the American Cheese Society con- lunchtime in New Orleans and proceeds and it still is growing.” KEY PLAYERS test for Cabot’s Sharp Vermont and went to Habitat for Humanity while the Agri-Mark has helped to build milk Continued from page 9 Clothbound Cheddars, Whey Cream food that wasn’t sold was donated to a houses where the Amish farmers have "UTTER AND 5NSALTED "UTTER AND local food bank. Through this and other their own bulk tanks. They milk by hand DiMento notes that Cabot or Mc- best of class awards at this spring’s activities, Cabot helped raise more and dump the milk into the tanks. Most Cadam cheeses have taken top honors U.S. Championship Cheese Contest for than $21,000 for the New Orleans Area of the farmers own 10-20 cows. at this contest during several of the Cabot’s 2-year aged Cheddar and 75% Habitat for Humanity. “They don’t produce a lot, but it’s past years. Reduced Fat Cheddar. The company The Agri-Mark co-op has been grow- good, quality milk,” DiMento says. “That’s what we’re after as a cheese also brought home additional awards ing in New York state, where it recently “We think it’s really what a co-op is all producer — consistency in products,” in these competitions. has formed a unique partnership with about — finding farmers in the rural DiMento says. “We’re really happy that In September, Cabot set a Guinness the Amish community, DiMento says. community, and providing a market for more than one location has won over the world record when it teamed up with Amish farmers in Upstate New York were those farms.” past several years. All three — Cabot, *OHN &OLSE #O IN .EW /RLEANS TO left without a buyer for their milk when Middlebury and Chateaugay — have make a 2,469-pound serving of maca- a cheese company in that area went out won the NMPF top award in the last roni and cheese. This mac and cheese, of business about two years ago. few years. Our farmers are quite proud using Cabot’s award-winning Cheddar, “Our local field rep saw they needed of that.” shattered the existing Guinness world the market and found a way for us to Other contest highlights over this record of 414 pounds. The record dish help them,” DiMento says. “About 60 past year include first-place awards was sold in smaller servings during have joined over the past two years,
!GROPUR Longueuil, Quebec
Key executives: Serge Riendeau, #HAIRMAN 0IERRE #LAPROOD #%/ "ENOIT 'AGNON EXEC 60 GLOBAL DEVELOPMENT ,ORRAINE "ÏDARD CORPORATE SECRETARY 60 MEMBER RELATIONS *OCELYN ,AUZIÒRE #&/ 3ERGE 0AQUETTE PRES !GROPUR $IVISION .ATREL ,OUIS ,EFEBVRE PRES !GROPUR #HEESE &UNCTIONAL 0RODUCT $IVISION 2OBERT 'OUR PRES !GROPUR &INE #HEESE $IVISION 3COTT -C$ON- ALD 60 CORPORATE HUMAN RESOURCES *EAN "RODEAUR 60 COMMUNICATIONS PUBLIC RELATIONS -ICHEL 3T ,OUIS 60 legal affairs Cheese plants: Agropur Cheese and Functional Product Division (Cheddar, Mozzarella, Feta, Provolone, Parmesan, Romano, Havarti, Gouda, Monterey Jack, Swiss, Edam, Colby, Brick, butter, milk powder, buttermilk powder, whey powder, lactose-enriched whey powder, whey protein concentrate, permeate WHEY POWDER "EAUCEVILLE 1UEBEC 'RANBY 1UEBEC .OTRE $AME DU "ON #ONSEIL 1UEBEC 0LESSISVILLE 1UEBEC 7OODSTOCK /NTARIO CUT WRAP (ULL )OWA ,ETHBRIGE !LBERTA ,A #ROSSE 7IS ,ITTLE #HUTE 7IS ,UXEMBURG 7IS 7EYAUWEGA 7IS !GROPUR &INE Cheese Division (Oka, Champfleury, Rondoux, Allégro, Brie, Camembert, Saint-Paulin, Chevrita, Doucerel, Swiss, 'OUDA (AVARTI 'RUYÒRE &ETA %M- mental, Ricotta, Mozzarella, Fontina, specialty cream cheese, Paris Toasts): /KA 1UEBEC 3AINT (YACINTHE 1UEBEC Joint ventures: Ultima Foods (Yo- plait Canadian franchise), Longueuil, 1UEBEC ,A ,ACTEO #ØRDOBA !RGENTINA Estimated 2010 sales: $3.3 billion Website: www.agropur.com A look inside: Agropur, a cooperative and market leader in the Canadian dairy industry, again expanded its presence in the U.S. cheese and dairy industry with the acquisition of Main Street Ingredients, La Crosse, Wis., a leading provider of functional food products and technical expertise to the food For more information circle 8 on the FAST FAX form on page 48. Turn to KEY PLAYERS, page 11 Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 3, 2011 — CHEESE MARKET NEWS® 11 KEYKEY PLAYERS 2011 2007
which represents the highest quality Agropur’s Fine Cheese Division Natrel, Agropur modified the packag- KEY PLAYERS dairy products in North America,” says launched new cheeses in Canada and ing of Island Farms chocolate milk and Continued from page 10 Doug Simon, president of Agropur’s updated packaging this past year. The launched a number of limited-edition Wisconsin and Iowa operations. division added vegetable-flavored flavored chocolate milks throughout the industry. This acquisition, announced in In 2010, Agropur completed the Allégro 9% light spreadable cream year, such as cappuccino, chocolate- December, comes a year after Agropur’s first phase of improvements at its Hull, cheese with antioxidants to its line of orange and chocolate caramel. acquisition of Green Meadows Food, Iowa, plant, added capacity to its Feta light cheeses, and added three new Agropur’s cheeses received awards Hull, Iowa. plant in Weyauwega, Wis., and improved cheeses to the Agropur Signature at a number of events this past year. At “Main Street Ingredients is in direct warehousing conditions in Little Chute, brand: Nouvelle-France firm cheese, the U.S. Championship Cheese Contest line with our strategic plan and will al- Wis. In coming years, Agropur plans to 2IVIÒRE 2OUGE SEMI lRM CHEESE AND in March, Agropur’s Luxemburg, Wis., low us to develop that specific niche,” continue increasing capacity at most Rondoux washed-rind soft cheese. Since cheesemakers swept the top three says Sylvian Melancon, vice president, of its U.S. sites. In its seven U.S. plants, June 2010, several Agropur Signature places in the Mozzarella category sales, Agropur Cheese and Functional where Agropur employs more than soft cheeses in Canada have received with their low moisture Mozzarella Products Division. 1,000 people, the company processed package makeovers featuring new logos, entries, took third place for part-skim In January, Agropur ceased pro- approximately 242.5 million pounds of graphics and colors. Mozzarella, and first and second for duction operations at its Sudbury, On- cheese in 2010. Pierre Claprood, Agro- In its Cheese and Functional reduced-sodium Provolone in their tario, milk production facility, though pur CEO, says Agropur aims to become Products Division, Agropur added respective classes. Cheesemakers it maintains warehousing, distribution an increasingly significant player in the WPC-80 products to its whey protein from Agropur’s Weyauwega, Wis., plant and sales operations from this loca- United States. concentrates last year. In its Division Turn to KEY PLAYERS, page 12 tion. Agropur officials say significant investments would have been required to enable continued operations at the plant, and the decision to close its dairy processing activities was a business decision to ensure that all of Agropur’s operations are profitable and efficient. Also in January, Agropur’s Fine Cheese Division launched a new Boursin production line at its Saint-Hyacinthe, Quebec, cheese plant as part of a subcontract. Boursin is owned by the French group Bel, a business partner of Agropur’s in Canada for more than 20 years. The new production line required an expansion of the Saint-Hyacinthe plant, and the multi-million dollar investment was shared between the two companies. “The division’s manufacturing ex- pertise and its national marketing and distribution network, together with Bel’s skilled marketing of the Boursin brand, is a winning combination,” says Robert Gour, president, Agropur Fine Cheese Division. “This partnership will help increase Boursin’s availability and sales, and meet market needs more efficiently.” Overall, Agropur had a very good 2010, according to company officials. Since 2007, the cooperative’s sales have increased nearly 40 percent, and the volume of milk processed has grown by about 60 percent. “While we cannot take anything for granted, the fact remains that Agropur is currently experiencing the best years of its history,” says Serge Riendeau, chairman, Agropur. “Clearly, its strat- egy based on expansion and growth is bearing fruit.” Earnings in Agropur’s cheese sectors are growing, largely due to the increase in whey product prices during 2010, positive results at U.S. facilities, and increased sales of imported fine cheeses and Bel brand products. In November, the company’s U.S. Tre- ga Foods division officially transitioned its name to Agropur, representing the final step in a nearly three-year process to integrate the company’s operations in Wisconsin and Iowa into Agropur’s corporate identity. “We are proud to promote the Ag- ropur name within the United States For more information circle 9 on the FAST FAX form on page 48.
Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — June 3, 2011 KEYKEY PLAYERS 2011 2007
BAGS !RTHUR 3CHUMAN -IDWEST %LGIN A look inside: Arthur Schuman Inc. KEY PLAYERS )LL CUT WRAP SHREDDED GRATED BAGS in the year ahead is working with its cus- Continued from page 11 PARTY TRAYS SLICES ,AKE #OUNTRY $AIRY tomers to drive innovation and product Turtle Lake, Wis. (Parmesan, Romano, development, says Terry Mulligan, chief received second and third place in the !SIAGO -ASCARPONE )MPERIA &OODS operating officer. medium Cheddar class, third in the 1-2 'REEN "AY 7IS "LUE 'ORGONZOLA “We’re partnering with our custom- years and 2 years or longer Cheddar Imperia Foods, Montfort, Wis. (Blue, ers to meet their consumers’ needs,” classes, and third in the flavored Feta Gorgonzola) he says. class. Agropur also received third in the !RTHUR 3CHUMAN )NC Estimated annual cheese produced: One facet of that innovation is in the reduced-fat soft and semi-soft cheese Fairfield, N.J. 30 million lbs. company’s packaging. Arthur Schuman class for reduced-fat Colby made in its Estimated annual cheese marketed: currently is working with retail custom- Hull, Iowa, plant. Key executive: Neal Schuman, pres. 150 million lbs. ers to restructure many of its graphics At international contests, Agropur’s #%/ 4ERRY -ULLIGAN #// Estimated 2010 sales: $500 million on its packaging, says Melissa Shore, L’Extra Camembert won a gold medal at Cheese plants: Arthur Schuman Inc., Projected 2011 sales: $525 million marketing manager, Arthur Schuman the World Cheese Awards held in Eng- &AIRlELD .* CUT WRAP SHREDDED Percentage of sales from cheese: Inc. land, and its Canadian Reserve earned GRATED BAGS CUPS 0%4 JARS CHEESE 100% “It will give us a new look and make accolades at the Nantwich International BOARDS !RTHUR 3CHUMAN 7EST 6ERNON Market segments for cheese: 30% the products more appealing to consum- #HEESE 3HOW AND THE 2OYAL "ATH 7EST Calif., (Mozzarella, String, Ricotta, RETAIL FOODSERVICE INGREDIENTS ers,” she says. Show in England. DEHYDRATED CHEESE SHREDDED GRATED Website: www.arthurschuman.com The company also has redesigned its logo, Shore adds. It now includes 1 /1, ÊUÊ 1// ÊUÊ,/ ÊUÊ-, ÊUÊ 1 ÊUÊ- ÊUÊ-6 ÊUÊ 9 ,/" a cheese icon and emphasizes three important areas in how the company sees itself and conducts its business: heritage, leadership and innovation. Shore notes that by concentrating only on cheese, Arthur Schuman has been able to develop a full spectrum of products at every price point. One of Arthur Schuman’s new prod- ucts, an Asiago Cello cheese, already has garnered industry recognition. The cheese placed third in the Open Hard Unrivaled Market Leader With Over 60 Years of Experience; Cheese class at the 2010 World Dairy Proudly Spanning Four Generations of Family Expo Championship Dairy Product Contest, sponsored by the Wisconsin Dairy Products Association. Arthur 3CHUMANS 4HICK 3MOOTH -ASCAR- pone also placed third in the Open Soft Cheese class at the contest. The company received several other awards in the past year as well. At this spring’s U.S. Championship Cheese Con- test, sponsored by the Wisconsin Cheese Makers Association, Arthur Schuman’s Montforte Gorgonzola Cheese Wheel and Blue Cheese Wheel placed first in the Gorgonzola and Blue-Veined classes, respectively. The company’s Asiago Wheel earned a second place finish in the Open Class Hard Cheeses at the contest. At the World Cheese Awards held in Birmingham, England, late last year, Superior Quality Cheese Arthur Schuman received a bronze Market Leadership medal in the Gorgonzola class for its Montforte Gorgonzola Wheel. Domestically & Internationally The company placed first in the Rind- State-of-the-art Equipment RETAIL less Blue-Veined, Cow’s Milk class at the Unparalleled Sourcing & Vertical Integration Paul Sharpe American Cheese Society competition Spectrum of Products at Every Price Point (973) 787-8811 last summer with its Montforte Gorgon- [email protected] zola. Arthur Schuman also earned third World Class Processing & Distribution Facilities place finishes for its Cello Thick and FOODSERVICE Smooth Mascarpone and Traditional Sean McFaul Italian Style Mascarpone cheese at (626) 221-3869 the contest. [email protected] On the facility side of the business, Mulligan notes that the company’s state- INDUSTRIAL of-the-art plants process more than 80 Rich Phillips million pounds of cheese each year. .EW $UTCH ,ANE s &AIRlELD .* (920) 327-1234 “We’re always looking at plant im- 0( s &!8 [email protected] provements to optimize our network, %-!), INFO ARTHURSCHUMANCOM exploring initiatives that will reduce www.arthurschuman.com costs and improve efficiencies as we’ve grown in terms of both size and in array of product offerings,” he says. For more information circle 10 on the FAST FAX form on page 48. Turn to KEY PLAYERS, page 13 Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 3, 2011 — CHEESE MARKET NEWS® 13 KEYKEY PLAYERS 2011 2007
noting the cooperative packages under also catered to customer requests for Regarding the cooperative’s policy KEY PLAYERS 174 brand names. “Our cheese is in more novel varieties such as Chipotle priorities this past year, AMPI’s former Continued from page 12 the retail location with many different Cheddar. chairman of the board Paul Toft says names on it, and many different styles.” “AMPI product sales have grown AMPI stepped up its policy-making efforts, Looking back on the past year, Mul- This past year, more than half of the for five consecutive years,” Welch says. urging lawmakers to enact legislation that ligan says that one thing the company cooperative’s $1.7 billion in sales came In addition, he notes that the indus- would decrease milk price volatility and notes in terms of its business is that in from consumer-packaged dairy prod- try saw increased global demand for increase dairy farmer profitability. spite of challenging economic condi- ucts. AMPI processes milk, manufac- dairy proteins, which led to improved Toft retired this year after serving tions, Arthur Schuman Inc. was able tures dairy products and packages them milk prices following the depressed as AMPI chairman for the past decade. to grow its business. for customers at 12 plants throughout markets of 2009. AMPI sold more than 28 Steve Schlangen, a dairy farmer from “Our strategies as a company are the Upper Midwest. percent of its powdered dairy products Albany, Minn., has been elected to serve built on a disciplined model, giving us The cooperative produces cheese internationally. as the cooperative’s new chairman. the ability to weather hard economic varieties based on customer requests, Despite strong sales and profitable Schlangen owns and operates a 65- times,” he says. “The ability to work and Welch notes that one trend that operations, AMPI says that a year-end cow dairy farm and has served on the in the face of challenging headwinds continues to remain strong is natural market drop devalued product inventory AMPI board of directors since 2001. and stay ahead of the curve” whether slices as a popular alternative to pro- and resulted in a $1.5-million loss for the In 2010, AMPI sold its instant milk through product innovation or opera- cessed slices. cooperative. AMPI members still shared business in Mason City, Iowa, to Tree- tional efficiencies. This past year, AMPI continued to $12.9 million from the previous year’s House Foods Inc. of Westchester, Ill. produce a large volume of Cheddar and earnings and member equity. Turn to KEY PLAYERS, page 14
!SSOCIATED -ILK 0RODUCERS )NC New Ulm, Minn. Key executives: %D 7ELCH PRES #%/ *IM 7ALSH 60 SALES .EIL 'ULDEN VP, fluid marketing Cheese plants: Sanborn, Iowa (Ched- DAR CONDENSED WHEY $AWSON -INN (Cheddar, whey, aseptically-packaged Innovative products for today’s deli! cheese sauce, aseptically-packaged PUDDING 0AYNESVILLE -INN #HEDDAR Cady Creek Proudly Introduces Two New Products: BARRELS 70# 2OCHESTER -INN #HED- dar, Colby, Colby Jack, Monterey Jack, SMOKED GOUDA ice cream mix, WPC, lactose, condensed 8 (( 01. (Cheese WHEY (OVEN 3$ 0ARMESAN 2OMANO 8)+'"!0+a!"(& 0": 2+. +) &* 0&+*+# !SIAGO "LAIR 7IS #HEDDAR WHEY +1! *!& '+.5 Jim Falls, Wis. (Cheddar, Colby, Colby 8 2 &( ("&*( "(&+.*/#+.1((".2& "Case Jack, Monterey Jack, Pepper Jack, 8 +6."(& "! ' $"/#+.7. *!+9 WHEY 0ORTAGE 7IS CHEESE PACKAGING PROCESSING Estimated annual cheese produced: 430 million lbs. Estimated annual cheese marketed: READY-TO-GO CHEESE & SAUSAGE 580 million lbs. PARTY TRAY Estimated 2010 sales: $1.7 billion ;".&*$three &/ +*/&* ( //& /a1*&-1" +) &* 0&+* Market segments for cheese: 20% +# !5/Pepper ' *! %"!! . %""/", &."!3&0% RETAIL FOODSERVICE INGREDIENTS (")"*0/ .!3++!)+'"!1))". 1/ $" Website: www.ampi.com 8 +*2"*&"*0&6" A look inside: Associated Milk 8 &,+ ' (+/1." Producers Inc. (AMPI) underwent a 8+,1( .( 2+./ significant upgrade to its whey dryer in 8".#" 0#+.,& *& /+< ", .0&"/ *5 "(" . 0&+* Jim Falls, Wis., this past year. The cooperative also added a new process line to its Portage, Wis., plant For the Grab-N-Go For the Full-Service Case, and warehouse as well as a new butter Deli Case, Cady Offers: Cady Offers: line to its New Ulm, Minn., location. 8 "(&%&*$(" '&* ((theFastest"((&*$ .&"0&"/ 8 1((&*" "(&+.*/ According to Ed Welch, president 8 " !5++ .05. 5/&*"2". ( .&"0&"/ 8 ," & (05( 2+."! "(&+.*/ and CEO, AMPI, the renovations at 8 ( 4 0 "&$%0Cuts&*the+ , +1. .&"0&"/ 8 "(&+ 2"/ the Portage, Wis., facility helped ac- 8 (#++* "(&Cuts&*the+ , +1. .&"0&"/ commodate a 5-percent increase in growth of AMPI’s consumer packaged and processed cheese. Butter sales also saw a 7-percent increase. Other areas For more information, contact Pete De Mars of increased product sales include pud- )&%*( *.( %- ding and cheese sauce, up 10 percent, &% ., and ice cream mix, up 19 percent. $!#' - ( " &$ +++ - ) &$ The year prior, the Portage facil- ity saw a growth rate of 23 percent in consumer packaged cheese. “We deal with a lot of different brands, products and lines,” Welch says, For more information circle 12 on the FAST FAX form on page 48.
Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — June 3, 2011 KEYKEY PLAYERS 2011 2007
Safe Quality Food (SQF) certified at its Wis. (Provolone, Mascarpone, Fresh KEY PLAYERS Portage, New Ulm and Dawsom, Minn., Mozzarella, Burrata, Ricotta con Latte, Continued from page 13 facilities, and plans to continue the 2ICOTTA 3ALATA )MPASTATA ,ANGES 7IS process at its packaging plants. (CreamyGorg, Crumbly Gorgonzola, Additional highlights for 2010 in- AMPI also received several honors )TALICO #RESCENZA 3TRACCHINO 0ULASKI CLUDE PRODUCING BILLION POUNDS OF MILK throughout the past year. David Phillip, 7IS !MERICAN 'RANA 3HERWOOD 7IS investing in the cooperative’s manufac- AMPI cheesemaker at the Paynesville, PREMIUM LIQUID CALF FEED &REEDOM turing network, upgrading whey drying, Minn., plant, was named the 2010 Cham- "EL'IOIOSO #HEESE )NC Wis. (Fresh Mozzarella, Fresh Mozza- cheese processing and butter packaging pionship Cheddar Cheese Barrel Contest Green Bay, Wis. RELLA CURD 5NWRAP 2OLL &RESH -OZ- EQUIPMENT AND SERVING CUSTOMERS SUCH award winner by the Upper Midwest Dairy ZARELLA 0ROSCIUTTO "ASIL 2OLL &ONTINA as McDonald’s, Sysco and ALDI. Industry Association. The award recog- Key executives: Errico Auricchio, Percentage of sales from cheese: 90% In the coming year, Welch says AMPI nizes overall points earned in four contests PRES -ARK 3CHLEITWILER 60 'AETANO Market segments for cheese: 50% hopes to continue its growth in the dairy held throughout the year. This is the third Auricchio, VP, sales RETAIL FOODSERVICE marketplace. time in four years that Paynesville chee- Cheese plants: Ledgeview, Wis. Website: www.belgioioso.com “You can’t sustain 10- or 15-percent semakers have brought the title to AMPI. (converting, packaging, shipping, cor- A look inside: This past fall, BelGio- growth every year, but you can try,” At the National Milk Producers PORATE OFlCE #HASE 7IS 0ARMESAN ioso Cheese Inc. opened a new office, Welch says. Federation (NMPF) cheese contest, the Romano, Asiago, Auribella, Kasseri, distribution and converting facility in Food safety also will remain a prior- cooperative received first place awards Toscanello, Pepato, Peperoncino, Ledgeview, Wis., just outside of Green ity for the cooperative. AMPI already is for its Colby and Romano. 6EGETARIAN 0ARMESAN 'LENMORE Bay. The new facility features a larger, more efficient layout and also helps the company keep up with growing convert- ing, aging and storing needs, according to Gaetano Auricchio, the company’s vice president of sales. BelGioioso Cheese’s network of facilities started out as just one cheese plant in 1979, when fourth-generation cheesemaker Errico Auricchio, the com- pany founder and president, moved his family from Italy to America to start his own cheese company. With the company now up to five cheese plants, the most recent opening in 2007, how long it will be before the company undertakes its next expansion is difficult to say. “We’re always looking to grow our whole family of Italian cheeses,” says Gaetano Auricchio, Errico’s son. When the company expands again, it might be Scan + Control = Profit safe to assume it will be in northeastern The ProSpect™ Analyzer Wisconsin, where all of the company’s controls your UF to add cheesemaking and handling facilities profit to your operation. currently are. The company strives to locate its plants within 30 miles of its local dairy producers so it can acquire the freshest milk possible. BelGioioso Cheese continues to cre- ate innovative and convenient products for both retail and foodservice, areas in which it splits its sales. Fresh Mozzarella is one of the company’s best sellers, but the company’s executives see far more potential for this cheese. BelGioioso Cheese has introduced its pearl-size Fresh Mozzarella balls as well as its ciliegine (cherry-size) Fresh Mozzarella in 8-ounce thermoform packages. In addition to the advantage You can count on our in-line, real-time analyzer to scan the WPC protein level accurately, then send the scanned of convenience, the thermoform packs information to a membrane system PLC control processor. have a longer shelf life — 60 days from The ProSpect™ Analyzer controls the total solids and production vs. 37 days for water-packed. protein level in WPC to + or – 0.30% of the WPC target This spring, the company also in- between 35% and 80%. This previously unavailable troduced crumbled Ricotta Salata, a accuracy means a vast difference in the profitability for whey processing operations. whole milk Ricotta with added salt that is pressed into a form, then crumbled. In other words, you now have a proven tool that The cheese, similar to Feta but with a increases yield and is absolutely user friendly. more milky, nutty flavor, is now avail- able in a 5-ounce retail cup. Previously the cheese was only available in whole wheels and wedges for retail. At this June’s International Dairy- Deli-Bakery Association convention, BelGioioso Cheese also plans to in- "5 ,0)',3%,2%(#+.*),),,%0-1# ! troduce Provolino, a small diameter, #4 5&)*1/#1)-,%,'$-+ pre-sliced 8-ounce log of Mild Provolone For more information circle 13 on the FAST FAX form on page 48. Turn to KEY PLAYERS, page 15 Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 3, 2011 — CHEESE MARKET NEWS® 15 KEYKEY PLAYERS 2011 2007
ISH= &ANCY *AC ;#OLBY -ONTEREY *ACK Burnett Dairy is working closely with off for Burnett Dairy, and Burilini-Olson KEY PLAYERS mix], Provolone, aged Provolone, aged the Wisconsin Milk Marketing Board cites recognition among distributors as Continued from page 14 Parmesan, Mozzarella blocks, Monterey (WMMB), including coverage of the new a major goal that outreach has helped for consumers’ snacking convenience. *ACK #OLBY -UENSTER 'OUDA PASTA label in WMMB’s special flier. to accomplish. In the past year, the company has filata) The cooperative also has shared “Making sure distributors have the introduced other new items as well, Percentage of sales from cheese: a booth with WMMB at several trade right knowledge is our responsibility. including new exact-weight sizes of its 100% shows throughout Wisconsin, which has They need to know the wide range Crescenza-Stracchino, a fresh, rind- Market segments for cheese: 5% provided the opportunity for Burnett of what we are capable of making — less cow’s milk cheese that is soft and RETAIL FOODSERVICE Dairy to introduce some of its new some thought we only made what they CREAMY 0EPERONCINO ITS TRADEMARKED Website: burnettdairy.com artisan cheeses to the industry. sold, which was limited to a smaller blend of Asiago flavor with the hot taste A look inside: Throughout this past “We also have been working on pro- selection of our product offering,” says OF RED PEPPERS AND #REAMY 'ORGONZOLA year, Burnett Dairy Cooperative has motional and coupon campaigns — it’s Burilini-Olson, noting that the coopera- its blue-green veined cheese with a full, been focusing on developing a fresh new the first time we’ve branched out and tive’s push in this area has resulted in earthy flavor and creamy texture. The look for its product labels, highlighting done that,” Burilini-Olson says. “We’re a significant improvement in market company’s freshly shaved Salad Blend, the cooperative’s heritage as well as the also working more with local markets awareness. which combines Asiago, Parmesan and award-winning Master Cheesemakers to do demonstrations within the store “One thing we pride ourselves in is Romano cheeses, also is available in an that craft the different varieties. with Master Cheesemakers there to THAT WE MAKE TO ORDER MANY TIMES WE exact-weight retail cup. “We are developing new labeling introduce the new cheeses as well as can meet specifics that distributors Another new introduction is the for our Fancy brand — it’s so we can our tried-and-true cheeses. It’s a great need for a particular order,” Burilini- company’s Burrata in 4-ounce balls. demonstrate the heritage, quality and opportunity to talk with customers, Olson adds. “We can really customize Fresh Mozzarella filled with shreds of success of our cooperative,” says Tasha answer questions and find out what the what they’re looking for, and it’s nice Mozzarella soaked in cream, Burrata Burilini-Olson, market and retail man- market is looking for.” to know they are now more aware of is silky on the outside and creamy on ager, Burnett Dairy Cooperative. In addition, the cooperative is en- everything that’s available here — the the inside and boasts a richly sweet, “We’ve been here since 1896, produc- hancing its presence online, expanding flier has been key for us.” milky flavor. Originally only available in ing award-winning dairy products, and its website to include more photos as With the increase in demand for the 8-ounce balls, the company now offers our farmers are very proud of that,” well as several pages that should “go cooperative’s products, Burnett Dairy it in a package of two 4-ounce balls, Burilini-Olson says. live” within the next year. The new is leasing additional space at a factory perfect for sharing with a friend. The new label for the Fancy brand pages will be designed for specific located in Edgar, Wis. It also has a The company has won numerous cheese will highlight the dairy’s his- sectors including one specifically for new expansion project underway. The awards in the past year. In the U.S. tory of award-winning cheeses and the foodservice customers as well as some expansion will focus on increasing the Championship Cheese Contest this masters that craft them. The new design for the co-op’s ag division. plant’s capacity to make cheeses, and spring, the company received six med- features an award-winning medallion, These marketing efforts have paid Turn to KEY PLAYERS, page 16 als including best of class in the Open which represents the awards that adorn Class Hard Cheeses with its Romano the creamery’s walls. and first in the Aged Provolone class. Burilini-Olson notes that the new The company also placed third in the label is designed to create a look Mild Provolone class as well as second consistent between the cheeses under in the Fresh Mozzarella class, second in one brand. the Open Class Semi-soft Cheeses with “In the past, we created labels as the its Ricotta Salata, and third in the Open cheeses evolved to serve that market Class Soft Cheeses with its Mascarpone. — we’re consolidating those branding BelGioioso Cheese received a silver ideas,” she says. Introducing our for its American Grana and bronzes for Fancy brand cheeses include Mozza- Fancy Brand: its Asiago and Fresh Mozzarella at the rella, Colby, Monterey Jack, Fancy Jac, s -OZZARELLA s 0ROVOLONE World Cheese Awards in London. Provolone and Cheddar — all of which s -ONTEREY *ACK s #HEDDAR At the American Cheese Society’s are Wisconsin Master’s Mark cheeses s #OLBY s 3TRING competition last August the company’s made by Wisconsin Master Cheesemak- All offered in a variety of flavors & sizes Sharp Provolone Mandarino placed ers Steven Tollers and Bruce Willis. first, its Mild Provolone, Burrata and Mozzarella String is available in , / ÊUÊ"" - ,6 Mascarpone placed second, and its Natural, Hot Pepper, Smoked, Onion, -ASTER #HEESEMAKERS 3TEVEN 4OLLERS CreamyGorg and Asiago placed third Salsa and String Whips. All of the Fancy AND "RUCE 7ILLIS ARE TAKING OUR PRODUCTS AND TRADITIONS TO A HIGHER LEVEL in their respective classes. brand and Wood River Artisan cheeses are available in both retail and foodser- vice cuts including shredded and diced 2011 U.S. Championship Cheese Contest Winners: blends. Available sizes include 1-ounce BEST OF CLASS: individually-packaged String, 8- and -OZZARELLA 3TRING #HEESE 12-ounce packaged String, 12-ounce BEST OF CLASS: overwrap packaged natural String, -ILD #HEDDAR and block cheeses available in various SECOND PLACE: 3TRING #HEESE retail blocks. 3MOKED 3TRING In addition to the new label, Willis !GED 0ROVOLONE "URNETT $AIRY #OOPERATIVE is working to develop new cheeses for Grantsburg, Wis. the cooperative’s artisan line, Wood River Creamery. Burilini-Olson says It’s not just what we do... Key executives: Earl Wilson, cheese the new cheeses are inspired by the It’s who we are! DIVISION PLANT MGR $AN $OWLING AG DIVI- existing custom cheeses the cooperative SION MGR +EVIN +NAUBER PRES OF BOARD already makes. Cheese plants: Grantsburg, Wis., “What our Master Cheesemakers (Mozzarella String, flavored Mozza- are working on is developing custom Burnett Dairy Cooperative cheeses with variation,” Burilini-Olson 11631 State Road 70 rella String [hot pepper, smoked, onion, Grantsburg, WI 54840 salsa], Alpha’s Morning Sun, Alpha’s says. “Our artisan line features one-of- Phone: (715) 689-2468 Old World Yogurt Cheddar, Northwoods a-kind cheeses, and we’re adding addi- Fax: (715) 689-2135 www.burnettdairy.com Cheddar, aged white Cheddar, Edam, tional ones that are not just replications reduced-fat yogurt Cheddar, Cheddar of what we have.” For questions and sales information, please email [email protected] [mild, medium, aged and extra sharp], In order to get the word out about the flavored Cheddars [chives, horserad- new label and the new artisan cheeses, For more information circle 14 on the FAST FAX form on page 20. Reprinted with permission from the June 3, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — June 3, 2011 KEYKEY PLAYERS 2011 2007
planning and designing stage, work- to be a good farmer. We provide these Contest, Burnett Dairy received best KEY PLAYERS ing to obtain the necessary permits. services to farmers free of charge,” of class honors for its Mozzarella String Continued from page 15 Burilini-Olson says ideally the co-op Burilini-Olson says. “We have control and mild Cheddar. The co-op also will be ready to break ground before of our product from the beginning of a received second place finishes for its will involve adding another full make the end of the year. cow’s life to the final product. Not many smoked String and aged Provolone as line to produce block cheeses, including In the year to come, the cooperative can say that. This is going to be a huge well as a third place finish for its aged a small-vat artisan line. is looking to launch more campaigns campaign for us this year, and we hope Provolone. The project also will involve the ad- featuring literature and advertisements that it can serve as an example for how The cooperative also had a strong dition of coolers, specific aging storage, geared toward Burnett Dairy’s long to assist farmers in creating the finest showing at the World Dairy Expo Dairy an increase in shred capacity and an history as a farmer-owned cooperative. and most consistent milk. We continue Product Championship Contest, receiv- expansion of the existing retail store Another important aspect the co- to focus on and appreciate what they do ing a first for its String as well as its in Alpha, Wis. op will continue to highlight is its ag well, and how to make it better.” hot pepper String, a second place for “Demand for block cheeses from division, which offers a wide variety In addition, Burnett Dairy also its flavored String, and a third for its us is more than we can fill right now,” of services including crop protection, has a scholarship program specific plain String. Burilini-Olson says. “We primarily do dairy farm, planting advice and new to encouraging the ag community to In addition, at the 2010 Wisconsin pasta filata cheeses, so we need the ad- technology for farmers. continue schooling in agriculture. The State Fair, Burnett Dairy received a first ditional space to meet demand for block “We have great farmers, but they cooperative uses retired equity to award place finish for its String, a second place market artisan and other cheeses.” shouldn’t be expected to have a Ph.D. more than $35,000 annually. for its plain and pepper String, and a Currently, Burnett Dairy is in the in chemistry — that’s not what it takes At the U.S. Championship Cheese third for its