Volume 36 August 19, 2016 Number 31

Cheese-centric travel popular

Like us on Facebook and follow us on Twitter! among foodies, professionals A By Rena Archwamety a specialty cheese and food • Meeting the source once or twice a year. However, shop, says she models her trips Jeanne Carpenter, founder the payoff for letting people in INSIDE MADISON, Wis. — As visitors after wine tours as well as the of Wisconsin Cheese Origi- can be a great benefi t for the each year travel to see the educational experiences she nals (http://www.wisconsin- cheesemaker as well as the tour. ✦ Guest columnist: grand chateaus of France, taste and her family typically enjoy cheeseoriginals.com), leads “Any time you let a consumer ‘What is driving the wines in California’s Napa Val- on vacation. cheese tours mainly in Wiscon- into your plant or factory and have growth in milk protein?’ ley or spend a day on a pictur- During Cheese Journeys’ sin, but also to various locations them watch you making cheese or For details, see page 4. esque farm in Wisconsin, many two Fromages de France tours abroad every other year. talking to you, you absolutely have are adding another must-do to next month, Juhl will lead par- Carpenter says she always a customer for life,” Carpenter ✦ Grassfi elds Cheese their itineraries — cheese. ticipants through the eastern tries to visit at least one farm on says, adding that the people who issues nationwide recall. “The fastest-growing seg- borders of France near Ger- every tour so that people can make go on these tours tend to be those For details, see page 5. ment in tourism is food tour- many, Switzerland and Italy, the connection between well- who want to share their experi- ism,” says Anna Juhl, who exploring Alpine-style cheeses treated cows, goats and sheep and ences and infl uence others. ✦ Mike and Carol Gingrich four years ago founded New and regional wines through- the cheese made from their milk. “They tend to be ‘super food- honored with Lifetime York-based Cheese Journeys out the 12-day tour. They will “Lots of folks have never seen ies’ — people that read labels, Achievement Award. (http://www.cheesejourneys. stay in a 1,000-year-old Cha- a cow or sheep up close on a farm. ask cheesemongers questions, For details, see page 8. com), which offers educative teau, watch Trappist monks It can be really life-changing for know a little about cheese al- travel experiences in the make Abbey de Tamie cheese the average consumer buying ready and want to learn more,” ✦ New media brand United States and abroad that at their monastery, shop local cheese to see where that milk Carpenter says. “They want to to support ProFood Tech. attract both cheese enthusiasts food markets and learn cook- is coming from,” she says. “Any go on a tour so they can come For details, see page 12. and cheese professionals. ing tips from a French chef. time you can get people back to back and buy the cheese, host Juhl, who previously owned Stateside in March, the farm and connected to the a dinner party and tell their Cheese Journeys is offering animals is a good thing.” friends they were on that farm a 10-day Cheeses of Oregon Carpenter says one of her and met the cheesemaker.” OF THE tour that will take partici- more popular past tours was a In addition to visiting local pants along the coast to visit two-day trip to southwestern cheesemakers, Juhl enlists CHEESE MONTH cheesemakers, coffee shops, Wisconsin’s Driftless Area, the help of experts in cheese Photo courtesy wineries and breweries, end- where the highlight was spend- and other specialties during of WMMB Cheddar ing at Rogue Creamery’s 13th ing almost an entire day at her Cheese Journeys tours to Annual Cheese Festival. Hidden Springs Creamery in provide extra insight. Among Flavor, versatility of Cheddar Cheese Journeys also Westby, Wisconsin, walking these educators are cheese and hosts shorter excursions, such through the sheep pastures wine expert and author Max as a weekend getaway explor- and visiting with owner and McCalman, as well as other boost demand, innovation ing cheese in Chester County, cheesemaker Brenda Jensen. accomplished food writers and Pennsylvania, planned for She adds that cheesemakers photographers, cheesemongers Editor’s Note: “Cheese of the Month” is Cheese Market News’ exclu- September 2017. are very busy, so she tries not and chefs from around the world. sive profi le series exploring various cheese types. Each month, CMN “There are always so many to ask any one cheese company When traveling with a chef or a highlights a different cheese in this feature, giving our readers a places to go,” Juhl says. to host a big group more than comprehensive look at production, marketing, sales and in-depth Turn to TOURS, page 11 a aspects of each profi led cheese type. Please read on to learn about this month’s featured cheese: Cheddar.

By Stephanie Awe High Desert Milk wins White House wants TPP passed before MADISON, Wis. — Cheddar — a rich, natural cheese — originates IMPA contest with butter from Somerset in England around the late 12th century, and it has since the end of the year been embraced by the United States. From sandwiches to snacking to SUN VALLEY, Idaho — An 80-percent salted sweet cream butter WASHINGTON — The White inclusion in recipes, Cheddar is a multifaceted, fl avorful cheese that made by High Desert Milk, Burley, Idaho, received Grand Champion House last Friday submitted is a prominent part of America’s palate. honors at the 2016 Idaho Milk Processors Association (IMPA) Dairy a draft Statement of Admin- Natural Cheddar (fi xed weight only) is the top-selling variety of Product Contest. istrative Action to Congress, natural cheese at multi-outlet and convenience stores in the United Fresh Mozzarella Bocconocini made by Ray Cisneroz, Sorrento indicating that it wants States, with a 27-percent volume share among all cheese types (52 Lactalis Inc., Nampa, Idaho, was fi rst runner-up, while Promotory Congress to pass the Trans- weeks ending July 10, 2016), according to Information Resources Inc. made by Steffan Christiasen of Beehive Cheese Co., Uintah, Utah, Pacifi c Partnership (TPP) (IRI) data courtesy of Dairy Management Inc. Second to Cheddar in was second runner-up overall. before the end of the year. the lineup is cream cheese, with 13-percent volume share. On average, Contest judging took place Aug. 9 at the Glanbia production plant The International Dairy U.S. consumers purchase about 8.6 pounds of Cheddar each year from in Twin Falls, Idaho. Awards were announced and the winners in all Foods Association (IDFA) these outlets and stores, the data says. classes except manufacturing cheese were auctioned off Aug. 11 notes that the statement Prior to 1850, Cheddar made up almost all of the cheese produced during the wine and cheese social at the IMPA annual conference outlines several major admin- in the nation, according to the Wisconsin Milk Marketing Board in Sun Valley, Idaho. This year’s auction raised a total of $21,800 for the IMPA Scholarship Fund, and the remaining cheese was donated istrative actions that would Turn to CHEDDAR, page 6 a Turn to IMPA, page 10 a Turn to TPP, page 10 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — August 19, 2016 MARKET INDICATORS

Chicago Mercantile Exchange Cash prices for the week ended August 19, 2016 CHEESE FUTURES for the week ending August 18, 2016 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Aug. 15 Aug. 16 Aug. 17 Aug. 18 Aug. 19 Fri., Aug. 12 Mon., Aug. 15 Tues., Aug. 16 Wed., Aug. 17 Thurs., Aug. 18 AUG16 1.819 4,157 1.820 4,158 1.821 4,158 1.822 4,156 1.818 4,156 Cheese Barrels SEP16 1.809 3,793 1.825 3,806 1.840 3,811 1.865 3,831 1.890 3,831 Price $1.8650 $1.8650 $1.8650 $1.8650 $1.8650 OCT16 1.769 3,242 1.785 3,247 1.794 3,261 1.820 3,270 1.847 3,272 Change NC NC NC NC NC NOV16 1.726 3,532 1.734 3,532 1.751 3,523 1.770 3,529 1.790 3,533 DEC16 1.697 3,330 1.700 3,331 1.710 3,322 1.717 3,333 1.733 3,332 Cheese 40-lb. Blocks JAN17 1.681 1,124 1.681 1,126 1.686 1,126 1.683 1,158 1.700 1,159 Price $1.7800 $1.7800 $1.8200 $1.8650 $1.8650 FEB17 1.677 986 1.680 988 1.680 988 1.680 1,020 1.687 1,022 MAR17 1.681 984 1.688 986 1.688 986 1.682 1,017 1.688 1,020 Change NC NC +4 +4 1/2 NC APR17 1.696 820 1.694 821 1.694 821 1.685 855 1.687 860 MAY17 1.706 731 1.706 732 1.706 732 1.700 765 1.701 769 Weekly average (Aug. 15-19): Barrels: $1.8650(-.0120); 40-lb. Blocks: $1.8220(+.0260). JUN17 1.730 693 1.723 694 1.723 694 1.722 725 1.722 727 Weekly ave. one year ago (Aug. 17-21, 2015): Barrels: $1.6735; 40-lb. Blocks: $1.7025. JUL17 1.739 242 1.739 247 1.740 247 1.737 267 1.737 269 AUG17 1.740 197 1.740 202 1.741 202 1.740 225 1.741 232 Grade A NDM SEP17 1.740 121 1.740 146 1.740 156 1.741 177 1.741 184 $0.8250 $0.8425 $0.8650 $0.8650 $0.8575 OCT17 1.740 128 1.740 143 1.740 143 1.740 162 1.740 169 Price NOV17 1.735 126 1.735 136 1.735 136 1.738 172 1.738 179 Change -3/4 +1 3/4 +2 1/4 NC -3/4 DEC17 1.730 126 1.727 141 1.728 141 1.734 160 1.734 167 JAN18 1.740 2 1.740 2 1.739 2 1.739 2 1.739 2 Weekly average (Aug. 15-19): Grade A: $0.8510(+.0110). Total Contracts Traded/ Open Interest 269/24,334 203/24,438 299/24,449 749/24,824 263/24,883 Grade AA Butter Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Price $2.2500 $2.2400 $2.2025 $2.2000 $2.1900 Change NC -1 -3 3/4 -1/4 -1

Weekly average (Aug. 15-19): Grade AA: $2.2165(-.0265). DRY WHEY FUTURES* for the week ended August 18, 2016 Class II Cream (Major Northeast Cities): $3.0281(+.1669)–$3.1851(+.1021). (Listings for each day by month, settling price and open interest)

Fri., Aug. 12 Mon., Aug. 15 Tues., Aug. 16 Wed., Aug. 17 Thurs., Aug. 18 Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090. AUG16 28.400 606 28.425 606 28.425 606 29.000 611 28.500 614 SEP16 31.200 598 31.450 604 32.000 614 32.675 613 32.250 613 OCT16 32.250 510 32.750 509 33.275 510 36.000 516 35.000 516 NOV16 34.000 474 34.275 476 35.000 477 37.050 480 37.000 477 DEC16 35.000 432 35.475 431 36.025 431 38.825 438 38.525 441 JAN17 35.700 170 35.700 177 37.675 179 39.750 211 39.750 222 August 15, 2016 FEB17 36.200 144 36.225 150 37.475 150 40.000 175 39.500 186 Weekly Cold Storage Holdings MAR17 36.500 140 36.775 147 37.300 147 40.000 172 40.000 183 On hand Week Change since Aug. 1 Last Year APR17 36.000 141 36.625 147 37.175 147 40.000 167 40.000 178 Monday Change Pounds Percent Pounds Change MAY17 36.100 126 36.325 132 36.900 132 40.000 151 39.750 161 JUN17 37.150 133 37.150 157 Butter 30,079 +192 +533 +2 19,829 +10,250 139 38.025 139 40.000 40.000 167 JUL17 37.000 40 37.000 40 37.775 40 40.025 40 39.750 41 Cheese 90,988 -1,486 -1,888 -2 103,036 -12,048 AUG17 37.000 36 37.000 36 38.525 37 38.900 37 39.750 36 SEP17 36.500 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from 36.500 26 26 37.275 26 40.000 26 40.000 27 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Total Contracts Traded/ trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Open Interest 30/3,682 109/3,726 19/3,741 193/3,900 104/3,971 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

CLASS III PRICE Dry Products* August 19, 2016 (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC 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 NONFAT DRY MILK 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 Central & East: low/medium heat $.8000(-1/2)-$.9500(+4); 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 mostly $.8500(+1/4)-$.9000. 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 high heat $.8800(-5 1/2)-$1.0200. 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 West: low/medium heat $.8000(+2 1/4)-$.9200; 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 mostly $.8650(+1/2)-$.9000. 2016 13.72 13.80 13.74 13.63 12.76 13.22 15.24 high heat $.9000(-3 1/2)-$1.0500(+1). Calif. manufacturing plants: extra grade/grade A weighted ave. $.8525(+.0530) based on 6,993,875 lbs.

WHOLE MILK POWDER (National): $1.2900-$1.3900. STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/831-1004) 1509), is published weekly by Quarne Publishing LLC, P.O. (FOB)Central and West: $.2300-$.3800(+1/4); mostly $.2700(+4)-$.3300. email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/288-9093. Periodicals postage paid at Madison, (PH 509/962-4026; FAX 509/962-4027) WI. Circulation records are maintained by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562. POSTMASTER: WHEY POWDER email: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Mitchell, Central: nonhygroscopic $.2500(+1)-$.3500; Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.2600(+1 1/2)-$.3100(+2 1/2). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.2550(+1)-$.3575(+1); email: [email protected] reserved under the United States International and Pan- Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication mostly $.2800-$.3200(+1/2). (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.2650-$.3125. email: [email protected] in any form or by any means, mechanical, photocopying, Stephanie Awe, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.2000(+7)-$.2550. (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.5950(+2)-$.8600(+4); REGULAR CONTRIBUTORS News®. Cheese Market News® does not endorse the products Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims mostly $.6700(+1/2)-$.7600(+1/4). Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, U.S. Dairy Export errors or omissions in the material contained herein, regard- DRY BUTTERMILK Council, WOW Logistics, Edward Zimmerman less of whether such errors result from negligence, accident or any other cause whatsoever. Copyright 2016 by Quarne (FOB)Central & East: $.7800-$.8600. ADVERTISING/SUBSCRIPTION ORDERS & INFO Publishing LLC. (FOB) West: $.8200(-1)-$.8900; mostly $.8350-$.8675(+3/4). Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.8850(+24 1/4)-$2.9200(+12); Acid $2.9000(+10)-$2.9800(+6). WEBSITE: www.cheesemarketnews.com *Source: USDA’s Dairy Market News

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 19, 2016 — CHEESE MARKET NEWS® 3 MARKET INDICATORS

RETAIL PRICES (Consumer Price Index*) Percent change versus July 2016 1 mo. 6 mo. 1 year 2 years Cheese & related products 226.619 +0.6 -2.2 -3.2 -4.1 Dairy & related products 214.605 -0.1 -2.8 -3.1 -4.7 All Food 247.554 +0.0 -0.4 +0.2 +1.9 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100.

Advanced Prices and Pricing Factors

Sept. 2016 Aug. 2016 Base Class I Price: $16.56/cwt. $15.07/cwt. Base Skim Milk Price for Class I: $8.17/cwt. $6.16/cwt. Advanced Class III Skim Milk Pricing Factor: $8.17/cwt. $6.16/cwt. Advanced Class IV Skim Milk Pricing Factor: $6.09/cwt. $6.01/cwt. Advanced Butterfat Pricing Factor: $2.4775/lb. $2.6073/lb. For more information please visit www.devilletechnologies.com Class II Skim Milk Price: $6.79/cwt. $6.71/cwt. Class II Nonfat Solids Price: $0.7544/lb. $0.7456/lb. Two-week Product Price Averages: Butter: $2.2173/lb. $2.3245/lb. CME FUTURES for the week ended August 18, 2016 Nonfat Dry Milk: $0.8512/lb. $0.8428/lb. Class III Milk* Cheese: $1.7771/lb. $1.6231/lb. Fri., Aug. 12 Mon., Aug. 15 Tues., Aug. 16 Wed., Aug. 17 Thurs., Aug. 18 Dry Whey: $0.2827/lb. $0.2745/lb. AUG16 16.97 4,744 17.00 4,747 16.99 4,749 17.00 4,770 16.96 4,765 Note: The Class I price equals the Class I skim milk price times 0.965 plus the SEP16 17.10 5,099 17.22 5,120 17.39 5,150 17.73 5,224 17.91 5,368 Class I butterfat price times 3.5, rounded to the nearest cent. OCT16 16.77 3,991 16.90 4,081 17.11 4,160 17.44 4,350 17.65 4,496 NOV16 16.46 3,488 16.60 3,519 16.75 3,539 16.99 3,590 17.16 3,684 Data provided by USDA DEC16 16.14 3,022 16.20 3,055 16.34 3,068 16.50 3,139 16.67 3,184 JAN17 16.03 1,394 16.06 1,430 16.16 1,450 16.25 1,502 16.39 1,512 FEB17 16.03 1,172 16.10 1,257 16.17 1,294 16.25 1,361 16.35 1,372 MAR17 16.04 1,180 16.14 1,209 16.17 1,221 16.28 1,267 16.30 1,281 APR17 16.11 1,040 16.16 1,051 16.22 1,071 16.30 1,101 16.33 1,103 MAY17 16.32 932 16.35 957 16.40 977 16.45 1,008 16.45 1,021 International Dairy Markets August 19, 2016 JUN17 16.45 867 16.48 877 16.55 892 16.60 932 16.62 934 JUL17 16.60 387 16.62 408 16.70 421 16.82 444 16.82 465 AUG17 16.69 329 16.71 332 16.77 354 16.89 380 16.87 391 Western Europe SEP17 16.68 273 16.69 285 16.80 316 16.91 338 16.88 365 Butter: 82 percent butterfat $3,800(+350)-$3,975(+325). OCT17 16.70 251 16.66 256 16.66 268 16.82 281 16.86 301 Butteroil: 99 percent butterfat $4,000(+200)-$4,350(+450). Total Contracts Traded/ Skim Milk Powder: 1.25 percent butterfat $2,000(+50)-$2,125(+75). Open Interest 676/28,680 1,136/29,097 1,203/29,485 2,192/30,290 2,081/30,861 Whole Milk Powder: 26 percent butterfat $2,600(+225)-$2,750(+100). Class IV Milk* Whey Powder: Nonhygroscopic $775(+100)-$875(+50). Fri., Aug. 12 Mon., Aug. 15 Tues., Aug. 16 Wed., Aug. 17 Thurs., Aug. 18 Oceania AUG16 14.77 523 14.71 525 14.70 525 14.70 525 14.70 525 Butter: 82 percent butterfat $3,000(+200)-$3,300(+300). SEP16 15.43 408 15.43 408 15.34 408 15.25 409 15.25 409 OCT16 15.79 516 15.79 516 15.79 516 15.85 516 15.85 515 Cheddar Cheese: 39 percent maximum moisture $3,200(+300)-$3,400(+425). NOV16 16.00 519 16.00 519 16.00 519 16.00 520 16.00 519 Skim Milk Powder: 1.25 percent butterfat $1,975(+75)-$2,025(+75). DEC16 15.71 445 15.71 445 15.71 445 15.75 446 15.78 446 15.50 139 Whole Milk Powder: 26 percent butterfat $2,600(+450)-$2,725(+400). JAN17 15.50 139 15.50 139 15.50 139 15.53 139 FEB17 15.85 143 15.85 143 15.85 143 15.85 143 15.85 143 Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert MAR17 16.05 139 16.05 139 16.05 139 16.05 139 16.05 139 to price per pound: divide price by 2,204.6 pounds. APR17 16.20 135 16.19 135 16.19 135 16.20 135 16.20 135 MAY17 16.43 129 16.43 129 16.43 129 16.43 129 16.43 129 JUN17 16.55 152 16.55 152 16.55 152 16.55 152 16.55 152 Total Contracts Traded/ National Dairy Products Sales Report Open Interest 1/3,504 10/3,506 6/3,506 36/3,515 37/3,517 For the week ended: 8/13/16 8/6/16 7/30/16 7/23/16 Cash-Settled NDM* Fri., Aug. 12 Mon., Aug. 15 Tues., Aug. 16 Wed., Aug. 17 Thurs., Aug. 18 Cheese 40-lb. Blocks: Average price1 $1.7327 $1.6973 $1.6576 $1.6211 AUG16 85.050 1,102 85.050 1,102 85.100 1,102 85.450 1,106 85.275 1,107 Sales volume2 13,242,676 12,440,234 12,247,121 12,351,462 SEP16 89.600 922 88.400 911 88.900 915 90.075 931 89.900 924 OCT16 97.000 795 95.025 807 96.000 816 98.000 852 97.600 856 Cheese 500-lb. Barrels: NOV16 98.750 705 98.050 708 98.450 705 101.425 749 100.000 762 1 Average price $1.9411 *$1.9105 $1.8684 $1.8299 DEC16 102.400 785 101.375 783 102.325 788 104.325 851 103.250 847 Adj. price to 38% moisture $1.8433 *$1.8117 $1.7729 $1.7403 JAN17 104.475 219 103.025 214 104.475 215 105.950 217 106.000 217 Sales volume2 9,945,980 *9,666,063 9,459,430 8,734,554 FEB17 106.950 130 106.950 130 106.950 130 109.475 132 109.475 132 Moisture content 34.71 34.62 34.66 34.81 MAR17 109.000 108 109.000 108 109.000 116 111.750 127 111.725 132 APR17 110.975 94 110.975 94 110.975 96 114.000 101 113.750 101 Butter: Total Contracts Traded/ Average price1 $2.2188 *$2.2154 $2.2938 $2.3056 Open Interest 105/5,171 96/5,168 189/5,219 402/5,415 170/5,438 Sales volume2 3,421,805 *2,575,249 3,839,467 3,855,043 Nonfat Dry Milk: Cash-Settled Butter* Average price1 $0.8534 *$0.8492 $0.8401 $0.8467 Sales volume2 13,357,303 *14,526,102 18,759,606 21,364,048 Fri., Aug. 12 Mon., Aug. 15 Tues., Aug. 16 Wed., Aug. 17 Thurs., Aug. 18 Dry Whey: AUG16 225.500 1,110 225.500 1,110 225.500 1,130 224.000 1,137 223.400 1,141 1,328 234.000 1,355 1,398 227.625 1,424 228.000 1,432 Average price1 $0.2827 *$0.2827 *$0.2696 $0.2821 SEP16 234.000 231.000 OCT16 230.525 955 231.000 941 230.525 1,010 227.375 1,041 226.750 1,080 2 6,759,776 Sales volume 8,131,887 *6,559,289 *7,108,880 NOV16 230.900 911 230.000 921 229.250 966 226.000 1,007 225.250 1,050 DEC16 219.525 654 219.525 654 219.000 670 217.000 693 215.000 725 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. JAN17 210.425 209 210.425 209 209.975 209 205.025 209 204.000 217 Reported in pounds. More information is available by calling AMS at 202-720-4392. FEB17 206.750 164 206.750 164 206.750 164 206.325 164 204.000 161 MAR17 206.750 146 206.750 146 206.725 146 204.500 150 203.000 151 APR17 205.000 61 205.000 61 205.000 61 205.000 63 204.000 89 MAY17 206.000 49 206.000 49 206.000 49 206.000 54 203.450 75 Total Contracts Traded/ Open Interest 93/5,671 80/5,694 251/5,887 290/6,030 380/6,259 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

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. © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — August 19, 2016 GUEST COLUMNISTS

applications. powders are utilized in applications like While both milk-derived powders sports powders, sports beverages and Perspective: and whey-derived powders have many mainstream nutrition products, accord- Dairy Research nutritional and functional benefits, ing to ADPI. There are, of course, differ- they do differ slightly. For example, ent application opportunities depending John Lucey, director of the milk powders contain both casein and upon the type of protein. Overall, protein Wisconsin Center for Dairy Research whey protein in a similar ratio to milk, claims are a growing trend worldwide and (CDR) at the University of Wisconsin- whereas whey powders contain mostly consumers are increasing their intake Madison, contributes this column whey protein and minimal casein. Whey of protein, according to the U.S. Dairy for Cheese Market News®. protein contains an extremely high Export Council, which has encouraged concentration (26 percent) of branched the growth of the dairy protein ingredi- chain amino acids (BCAA) including ent market. leucine. Exciting nutrition research has The infant formula/baby food sector shown that BCAA, and especially leucine, is a major part of the dairy industry’s help initiate muscle protein synthesis future. In fact, it is currently valued at and are important for muscle recovery. a $50 billion international market. A Whey protein also has been shown to aid highly desirable product, various milk in weight loss, helps to maintain blood proteins are often utilized in infant glucose level and can help to promote nutrition. Research continues to search What is driving the healthy aging (reducing the risk of condi- for formulas that more closely resemble tions like sarcopenia). These traits also human milk. Strong research programs growth in milk protein? are well aligned with strong consumer on milk protein fractionation are help- interest in high protein diets, especially ing drive new processes within the Over the past 30 years there have been 2015, according to the American Dairy as recent suggestions recommend that dairy industry to develop novel protein many dramatic changes in the U.S. dairy Products Institute (ADPI). Technologi- individuals should be consuming 25- products. For example, research here industry, but one of the key innovations cal innovations in membrane fi ltration, 30 grams of protein per meal to try to at CDR, in collaboration with University has been the development of higher protein concentration and drying have maximize muscle protein synthesis. Milk College Cork (Ireland), is exploring protein powders derived from both milk been essential to the development of protein powders also contain BCAA, but innovative methods to create a pro- and whey. To clarify, milk protein powders these new products. Increased consumer not in as high amounts as are present in tein profi le that more closely matches include milk protein concentrate (MPC) demand for dairy proteins has been the whey protein. human milk. Additionally, research and milk protein isolate (MPI), while driving factor as consumers have shown In terms of milk protein applications, at CDR, in collaboration with the UW whey powders include whey protein a growing appreciation of the excellent muscle recovery products have been an Medical School, is studying techniques concentrate (WPC) and whey protein nutritional quality of dairy proteins. area of impressive growth. From bars to that could reduce the incidence of cow’s isolate (WPI). Dairy proteins also have proven to be very drinks, the muscle recovery and satiety milk protein allergy, which is a problem U.S. production of MPC has increased versatile and highly functional, which benefi ts of milk protein have made it a for a growing number of infants and steadily from little production a few years has allowed for their use in everything popular choice for food manufacturers. young children. ago to more than 157 million pounds in from sports drinks to bars and in baking Currently, close to 50 percent of MPC Turn to LUCEY, page 5 a

are striving for when you build a great as a new salesperson. What would you Perspective: sales culture. You craft an environment be thinking? You would instantly under- Marketing with enough motivational power that stand that you were about to play on a when a new member joins the team he great team and would perform better as or she is infected with the rhythm of a result. Any smugness you had about Jonathan Whistman is author of your team and can’t resist getting in sync being a star at your last company would The Sales Boss: The Real Secret with the group. In this environment, disappear in your desire to prove you to Hiring Training and Managing a it becomes almost effortless to grow deserved a spot on this A-team. This is Sales Team. He is senior partner a team of top performers. You create the environment you want to build as at Elevate Human Potential, a an environment that carries even the a sales leader. sales consulting agency based in seasoned salespeople through the times It is all in the rhythm. You must Phoenix. He contributes this column ® they are not in the mood to perform at establish the beat. Some of those beats for Cheese Market News . their best. must be Sacred Rhythms, meaning that I’ve been inside sales organizations they are held in such high esteem that that have good rhythm, and you can they happen right on schedule regard- see the transformative effect it has less of how busy the team is. Are there on people. At one company I was in- visible signs that would indicate to your terviewing one of their sales reps and team members what great performance Do you have sales rhythm? she said with excitement, “There is an is? Do you have regular group check-ins energy inside the building as the month that allow each team member to hear I love jazz and think the jazz club is convinced I’d be in and out and just draws to a close. Everyone just seems from the rest of the team about his or a perfect metaphor for a top-performing pay my respects, but then something to be alive with the certainty that we’ll her successes and challenges? Do you sales culture. A quick story might help happened. The beat and the atmosphere exceed the sales target, just as we do utilize regular role-plays so each person explain. It was about 5:30 in the evening, started to break through my tiredness. every month. You can’t walk through can see what “great” looks and sounds and my phone vibrated letting me know Soon I was tapping my foot, and before the halls without noticing the tempo.” like? Do you have systematic times to I had just received a text message. It was long I was swaying to the rhythms. A That’s magic. If you were to walk through ride along and observe your sales people from an out-of-town friend and read: smile crossed my face, and as my friend the halls of this company, you’d notice in action so they can receive coaching? “Hey just landed in KC, wanna grab a walked in I was ready to stay. The next large TV screens with all of their sales Is there a standard to which the team is drink?!” It had been a long hard day of thing I knew it was 2 a.m., and they results by individuals being continu- held? All of these are important rhythms work, and the last thing I wanted to do were closing the doors. It had been a ously updated for everyone to see. You that improve performance and can’t be was be social, but I rarely got to see this great evening! What had happened? I would fi nd screens that highlighted left to chance. particular friend and so I demurred, was infected by the rhythm and couldn’t which customers they’d recently lost Design each meeting, interaction “Just one drink at the jazz club on 8th resist being pulled along for the ride. I to competitors and who were on a win- and touch point to be something that Street. Then I’ll have to run … long stayed longer than I intended. back list. This team didn’t like to lose, adds to your jazz club. Think about day tomorrow!” My question to you: Is your sales and they didn’t often lose as a result. the fi rst day someone walks into your As I entered the jazz club, I was team like a jazz club? This is what you Imagine walking into this company Turn to WHISTMAN, page 5 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 19, 2016 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

USDA fi nal rule reduces importer members Grassfi elds Cheese issues nationwide recall on National Dairy Board from two to one COOPERSVILLE, Mich. — Grassfi elds Wheels and half wheels are sold Cheese LLC, Coopersville, Michigan, is packaged in cheese paper, and wedges WASHINGTON — USDA is amend- portion the importer presentation on conducting a voluntary recall of approxi- are sold packaged in clear plastic ing the National Dairy Promotion and the Dairy Board to refl ect the propor- mately 20,000 pounds of organic cheeses Cryovac. Manufacturing and distribu- Research Order to modify the number tional shares of the U.S market served due to possible contamination with tion have ceased as of Aug. 1 until cor- of National Dairy Promotion and Re- by domestic production and imported Shiga toxin-producing E. coli (STEC), rections to prevent reoccurrence can search Board importer members. The dairy products. a bacteria that can cause serious illness be made, FDA says. Affected product total number of domestic Dairy Board This reapportionment review was in humans. can be additionally identifi ed by the members remains the same at 36, and the fi rst conducted since importer The recalled cheeses were sold from date printed immediately below the the total number of importer members members were appointed to the Dairy the fi rm’s retail store in Coopersville Grassfi elds name; any dates prior to is reduced from two to one. Board on Nov. 2, 2011. Michigan, to wholesale and retail cus- Aug. 1, 2016, are included in the recall. The Dairy Order requires that at USDA issued a proposed rule in tomers, and to consumers nationwide The potential for contamination least once every three years, after the April. The fi nal rule, which adopts the via sales through the fi rm’s website: was identified during an ongoing initial appointment of importer mem- proposed rule without change, was pub- http://www.Grassfieldscheese.com. investigation of seven illnesses oc- bers on the Dairy Board, the Agriculture lished in the Aug. 12 Federal Register. Cheeses also were available for sale curring between March 2016 and July Secretary shall review the average FDA also says good cause exists to and for sample at the recent Ameri- 2016 caused by a same type of STEC, volume of domestic production of dairy not postpone the effective date of the can Cheese Society conference in Des FDA says. The Michigan Department products compared to the average fi nal rule until 30 days after publica- Moines, Iowa, July 28-30. of Agriculture and Rural Develop- volume of imports of dairy products in tion in the Federal Register because The recall involves all types and ment’s Geagley Laboratory confi rmed the United States during the previous the rule should take effect as soon sizes of organic cheeses manufactured the presence of STEC bacteria in a three years. On the basis of that review, as possible to appoint Dairy Board by Grassfi elds currently on the market. sample of Grassfi elds cheese collected if warranted, the secretary shall reap- members for the 2016-19 term. CMN The recalled cheeses were sold under by the department’s food and dairy the Grassfi elds brand name and include inspectors. Total conventional cheese ads decrease the following varieties: Gouda, Onion Consumers who have purchased ’n Garlic, Country Dill, Leyden, Edam, any of these recalled products should WASHINGTON — Total conventional one year earlier, while 2-pound cheese Lamont Cheddar, Chili Cheese, Fait not consume them and are urged to dairy ad numbers decreased 14 percent, blocks had a weighted average advertised Fras, Polkton Corners and Crofters. The return them to the place of purchase. and conventional cheese ads fell 16 per- price of $5.97, down from $6.67 one week cheeses were sold as 12-pound wheels, Consumers with questions may contact cent last week from the previous week, earlier and $6.33 one year ago. 6-pound half wheels, and wedges of Grassfi elds Cheese at 616-997-8251 says USDA’s Agricultural Marketing Ser- AMS says natural varieties of 8-ounce various sizes ranging from less than 12 Monday-Friday 8 a.m.-5 p.m. EST or at vice (AMS) in its latest weekly National cheese shreds last week had a weighted pounds to 1/3-pound. Grassfi [email protected]. CMN Dairy Retail Report released Aug. 12. average advertised price of $2.25, down AMS says national conventional from $2.29 one week earlier and $2.35 varieties of 8-ounce natural cheese one year earlier, while 1-pound cheese blocks last week had a weighted average shreds had a weighted average advertised advertised price of $2.17, up from $2.14 price of $3.48, down from $3.52 one week one week earlier but down from $2.36 earlier but up from $3.36 one year earlier. one year earlier. Meanwhile, national conventional Natural varieties of 1-pound cheese butter in 1-pound packs last week had blocks last week had a weighted average a weighted average advertised price of advertised price of $3.35, down from $3.23, up from $2.99 one week earlier $4.13 one week earlier but up from $3.11 and $3.11 one year ago, AMS says. CMN

LUCEY the strong partnerships between dairy farmers, manufacturers and research Continued from page 4 entities that these breakthroughs in dairy research have been possible. These There is much we still have to learn partnerships have provided innovative, about milk proteins but it’s exciting to value-added products for the domestic think of the progress that has already and international markets. That’s why been made. All of this knowledge is avail- it’s essential for the industry to continue able thanks to the partnerships between to work together to support the kind researchers and the dairy industry. of research that makes the U.S. dairy Researchers have extensively studied industry innovative and strong. CMN BRINE basic functional attributes like gela- tion, heat stability, solubility and fl avor. The views expressed by CMN’s guest And, in turn, dairy manufacturers have columnists are their own opinions and SYSTEMS been able to design products targeted to do not necessarily refl ect those of Cheese ® specifi c food applications. It’s thanks to Market News . Static, Dynamic, Gantry Crane, and Intelligent Brining Systems WHISTMAN they can sustain? If they look tired, stressed or confused, then you haven’t Offering the most efficient cooling and uniform salt uptake methods available, Continued from page 4 built a sales-jazz club. It’s your sales our brine systems meet the challenge team. It’s your club. Make the effort of efficient brining with pre-fabricated company and onto your sales team. to build in Sacred Rhythms. Will you technology and cost-saving features. What do they hear, see and feel? You have the rhythm of a great jazz club, are responsible for the energy, music or will you be more like a grade school and rhythm in your jazz club. Would band struggling to fi nd the beat? CMN they make you want to dance and stay FOR MORE INFORMATION, VISIT US ON THE WEB AT longer than you intended? Look at your The views expressed by CMN’s guest www.johnsonindint.com team — do they seem energized, or do columnists are their own opinions they seem like they’ve been running on and do not necessarily refl ect those of a treadmill set one setting higher then Cheese Market News®. For more information please visit www.johnsonindint.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 6 CHEESE MARKET NEWS® — August 19, 2016 CHEESE OF THE MONTH: Cheddar CHEDDAR on exchanging Cheddar starting in the is cut into slabs, which are fl ipped every is still developing well. The cheese is late 1960s. (Prior to that, NCE had used 15-20 minutes, also referred to as the ready to sell before it develops any “off” Continued from page 1 American, brick and Swiss cheeses.) “cheddaring” process. The slabs are then fl avors, he says. Upon NCE’s closing in 1997, cash trading run through rotating knife blades in a At Fiscalini Cheese, Modesto, Cali- (WMMB). Cheddar production in Wis- shifted to the CME, the white paper says. curd mill before being salted and either fornia, its Bandage Wrapped Cheddar consin started in the mid-1800s and by Phil Plourd, president, Blimling and bagged as cheese curds or pressed into is turned daily for the fi rst two months 1880, more Cheddar was produced in Associates, says he believes Cheddar a solid block, often for aging. and then quarterly until reaching 14 the state than any other cheese variety, was fi rst incorporated into the exchange “This natural aging process is where months of age, when it is sold, says WMMB says. because it was the cheese of highest the real magic happens,” says Nate Mariano Gonzalez, head cheesemaker. As of 2015, Wisconsin’s Cheddar commodity. Along the way, Cheddar was Formalarie, brand communications Also characteristic to Cheddar are production was the highest of any state included in milk product price formulas, manager, Cabot Creamery Cooperative. its colors, including ranges of oranges at 613.5 million pounds, according to emphasizing Cheddar’s importance in Cabot, based in Cabot, Vermont, ages its and whites. Cheddar is naturally a USDA’s Dairy Products 2015 Annual the market superstructure that is seen Cheddars from fi ve months to fi ve years, creamy off-white cheese due to natural Summary released in April 2016. today, he adds. developing more bite and a crumbly colors present in the milk from grasses Cheddar production in the nation is • Aging and other characteristics texture as they age, he says. cows eat, according to Sommer. second to Mozzarella, with production Typically, Cheddar is made using At Hook’s, Cheddar is typically aged Cheddar produced from milk in the totaling 3.39 billion pounds in 2015, whole milk with a mesophillic starter up to 15 years, although the company summer usually has a more creamy up 2.3 percent from 2014, according to culture, according to Dean Sommer, also has produced 20-year Cheddar. white hue than in winter, when the USDA’s annual summary. cheese and food technologist, Wisconsin The company’s most popular Cheddar resultant cheese appears more white, “Cheddar is a very versatile cheese Center for Dairy Research. is its fi ve-year, a time frame in which Sommer says. This is due to cows’ ability and can be eaten alone, or with fruits and The milk is fi rst coagulated and, 70 percent of its Cheddar is sold, Hook to eat fresh grass containing carotenoids nuts, on burgers, in pastas or hot dishes, once reaching the proper fi rmness, cut adds. in summer months, while in winter on pizzas or in any number of ways,” says into small cubes with wire curd harps. Once reaching the fi ve-year mark months cows may need to eat dried Tony Hook, co-owner of Hook’s Cheese Then, the curd is “cooked” — using when aging Cheddar, Hook says the hay if in an area with harsh winters. Co., Mineral Point, Wisconsin. either steam or hot water in the jacket cheese starts smoothing out, the Carotenoids, present in grasses and In addition to its various applica- surrounding the vat — to expel whey acidity dropping and returning to a usually providing natural colors, are tions, Cheddar is traded at the Chicago from the curd and fi rm the curd. As a “milky” fl avor. Around fi ve years, the destroyed in dried hay. Mercantile Exchange (CME). In its 2005 result, the curd shrinks and is stirred cheese also typically develops calcium The orange coloring in Cheddar is white paper, “A New Cheese Pricing in the liquid whey to develop acid in lactate crystals that create a crunch, an additive, annatto, which is derived Model,” Blimling and Associates Inc., the curd, Sommer says. he adds. from the seed of a South American a dairy consulting and research fi rm Next, the curds and whey are pumped Hook’s uses the same recipe for all plant. Historically, the annatto was based in Madison, Wisconsin, notes that onto a curd table, where the whey is of its Cheddars, which are built for ag- added to Cheddar in the winter months, the National Cheese Exchange (NCE) drained so the curds can “fuse” together ing, Hook says. Throughout the aging since consumers viewed cheese with a — which had operated in Green Bay, — a key step in the Cheddar-making process, Hook’s holds two quality tests creamier hue to be richer, Sommer says. Wisconsin, before closing — focused process, Sommer says. The matted curd of each vat per year to ensure the cheese Turn to COLOR, page 7 a NEWS/BUSINESS

Cornucopia Institute challenges Danone’s proposed acquisition of WhiteWave Foods CORNUCOPIA, Wis. — The Cornucopia In early July, French dairy company Among WhiteWave’s brands are Horizon Horizon organic milk controls nearly 25 Institute, a nonprofi t group that supports Danone and Denver-based WhiteWave Organic milk and dairy products and Wal- percent of the U.S. organic milk market, organic foods and farming, recently an- Foods Co. announced they had entered laby Organic yogurt and cultured prod- and with this acquisition, Danone would nounced that it is formally challenging into a defi nitive merger agreement that ucts. Danone is a majority shareholder be taking control of a bigger piece of the Groupe Danone’s proposed acquisition would double the size of Danone’s U.S. of the Stonyfi eld organic yogurt brand. organic dairy market than ever has been of WhiteWave Foods. business and expand its organic portfolio. The Cornucopia Institute notes that controlled by a single company. In a letter sent last week to the U.S. Department of Justice, Marie Burcham, a livestock policy analyst with the Cornu- copia Institute, says the acquisition will impact both competition in the consumer marketplace and the wholesale market for organic milk. “We have specific concerns that this acquisition would have a serious anti-competitive effect on the organic yogurt and organic fl uid milk market in the U.S.,” Burcham says, adding that Danone’s control of a signifi cant majority of the organic dairy market could allow the company to easily push out smaller companies or farmstead dairies that would have diffi culty competing with Danone’s economy of scale. “Mergers like this one could eventu- ally reduce options and raise prices for consumers without any positive impact on the quality of the products they are buying,” says Mark A. Kastel, Cornuco- pia’s codirector. “With less competition, big companies commonly underpay independent farmers for their products, undermining the economic viability of small, family-scale farms. We should be For more information please visit www.ivarsoninc.com very wary of this acquisition.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 19, 2016 — CHEESE MARKET NEWS® 7 CHEESE OF THE MONTH: Cheddar COLOR spiked during the holidays. In addition, Sharp and Extra Sharp Cheddars grew Continued from page 6 in sales more than Medium and Mild, the data says. Today, however, coloring — sometimes “More and more people are looking adding larger amounts of annatto to for cheeses that have more fl avor,” Hook achieve a deeper orange — is used more says, noting that it appears health- as a visual consumer marketing tool, a conscious Baby Boomers look to eat tactic developed in England. less but consume more fl avor. • A versatile cheese At Hook’s, fl avors including Smoked Cheddar, with its various forms Cheddar, Tomato Basil Cheddar and and fl avors, has a multitude of appli- Truffl ed Cheddar are among varieties cations. Chunk and shredded are the produced, along with its Mild, Medium most common forms of Cheddar sold and Sharp Cheddar varieties. at multi-outlet and convenience stores, Cabot also offers cheese with a bite according to IRI data, suggesting con- — Seriously Sharp Cheddar — which is sumers use it most often for snacking the cooperative’s most popular Cheddar and in recipes. variety, according to Formalarie. Formalarie says Cheddar works well “As people fi nd Cheddar and are for almost any use, from building cheese introduced to it, over time their ap- Photo courtesy of Cabot Creamery Cooperative platters to using it as an ingredient in a petite for a more complex Cheddar SERIOUSLY SHARP — Cabot Creamery Cooperative’s most popular Cheddar fl avor, Seriously larger dish, adding that the company’s grows,” he says. Sharp, is naturally aged in 40-pound blocks for 18 to 36 months. 8-ounce bars are of highest demand Fiscalini Cheese will be introduc- year-round. ing a seasonal fl avored Cheddar — SPRAY DRYING SYSTEMS Hook, whose company sells about Pumpkin Spice — for the fi rst time 10 percent of its Cheddar directly to this year in an effort to stay atop of PERFORMANCE DERIVED FROM customers, agrees. trends and provide consumers with Innovative Solutions to Create “A lot of customers are pairing more varieties. (Cheddar) with wines or beers, and “(Consumers are) always asking for Extraordinary Customer Value having it with fruit or nuts,” Hook says. something new,” says Laura Genasci, The remainder of Hook’s Cheddar marketing and sales representative sales — about 90 percent — are sold for Fiscalini, who co-manages the through specialty stores, wholesale company with her brother and CEO, distributors and restaurants, Hook Brian Fiscalini. says. Chefs often include the cheese in The growing popularity of fl avor- their signature dishes, such as grilled packed Cheddar demonstrates what is cheese or macaroni and cheese, he unique to the cheese: While its legacy says. in the United States only grows older, • Demand for fl avor at retail level it is still full of surprises that keep Cheddar fl avors, such as smoked and consumers and producers coming back pepper, have gained in volume sales for more. from 2014 to 2016, according to IRI “Cheddar is versatile and ap- data (U.S. multi-outlet and convenience proachable,” Formalarie says. “That stores). Similarly, Black Pepper and draws a lot of people to it, espe- Buffalo Wing fl avors gained traction cially if they aren’t big time cheese from 2015 to 2016, along with cranberry- connoisseurs. It’s an approachable fl avored Cheddar, which has especially cheese with a lot of variety.” CMN RELCO specializes in drying systems for milk, whey, lactose, permeate, WPC, instantizing and agglomerating, as well as other food and pharmaceutical products. As a global supplier of drying systems, RELCO designs dryers with different configurations for differing air flows, and single-, double- or triple-stage drying.

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For more information please visit www.wowlogistics.com For more information please visit www.relco.net © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — August 19, 2016 EVENTS PEOPLE

Registration open for Dairy Ingredient Seminar Mike and Carol Gingrich honored with SANTA BARBARA, Calif. — The Amer- management panel discussion and will Lifetime Achievement Award at ACS show ican Dairy Products Institute (ADPI) feature speakers Steve Jones, CEO, will host the 2016 Dairy Ingredient Fairlife; Phil Plourd, president, Blimling DES MOINES, Iowa — The American and Jeanne Patenaude sold the company Seminar Sept. 27-28 at the Fess Parker and Associates Inc.; Peter Gutierrez, Cheese Society (ACS) awarded Mike and to co-owners Andy and Caitlin Hatch and Doubletree in Santa Barbara, California. vice president of global ingredient sales, Carol Gingrich a Lifetime Achievement Scott and Liana Mericka in 2014, accord- The event will include a global Agri-Mark Inc.; and others. Award at its annual conference last month. ing to the company’s website. economics outlook, a session on acid Cost to attend is $425 for ADPI mem- The award is based on nominations, “[The Gingriches] had a vision of what whey utilization, a look at the organic bers and $550 for non-members. The ho- from which ACS’ Nominating Commit- was possible before a lot of people had that market for dairy ingredients and an tel room reservation deadline is Aug. 31. tee reviews and selects a recipient. The vision,” Weiser says, noting accomplish- overview on dairy ingredient markets, To register or book a room, visit http:// award is given to those who have made ments such as rotational and seasonal organizers say. www.adpi.org/Events/DairyIngredient a lasting and signifi cant impact on the grazing, as well as recognizing early on The event also will include a risk Seminar/tabid/169/Default.aspx. CM American cheese industry, have been in that milk was an important component the industry for at least 25 years, have in the outcome of a product. earned the respect of their colleagues and She adds that their Pleasant Ridge 2016 World Cheese Awards to be held demonstrate strength in supporting and Reserve has won Best of Show in ACS’ at inaugural International Cheese Festival advancing the society, says Nora Weiser, annual Judging & Competition three executive director, ACS. times, something no other cheese has GILLINGHAM, England — The Guild moment as European Capital of Culture,” Mike Gingrich co-founded Uplands accomplished. In addition, their fore- of Fine Food has announced that entries says John Farrand, managing director, Cheese Co., Dodgeville, Wisconsin, with sight also has helped build the industry are now being accepted for the 29th an- Guild of Fine Food. “We’re all delighted Dan Patenaude. The Gingriches and Dan for the next generation, she says. CMN nual World Cheese Awards, which this to be giving cheese such a prominent year will be held during the inaugural place in the celebrations, alongside San Cornell team wins IMPA new product award International Cheese Festival Nov. 16-18 Sebastián’s world-class cuisine, which is in San Sebastián, Spain. only fi tting given the exceptional artisan SUN VALLEY, Idaho — A team of food fi rst prize with its PRO2GO high-protein Organized by England’s Guild of cheesemaking of the Basque Country that science students from Cornell University frozen dessert. Formulated with 63-per- Fine Food and supported this year by brought us here in the fi rst place.” won the 2016 Idaho Milk Processors As- cent dairy ingredients, PRO2GO is de- Spain’s Artzai Gazta cheese producers The International Cheese Festival sociation (IMPA) new product develop- signed to enjoy after a workout, between and the Basque Country Government, will be held at the Kursaal Congress ment competition during last week’s meals or as a cool, refreshing snack. the 2016 World Cheese Awards are ex- Centre on San Sebastián’s beachfront. IMPA annual meeting here. The students University of Idaho and Washington pected to attract approximately 3,000 The event will be open to food profes- were awarded $10,000 for their grand- State University took second prize in a cheeses from more than 30 countries. sionals, buyers, retailers, consumers prize-winning new product idea, Yojito collaborative effort with Custard Delights, Judging will take place Nov. 16, when and tourists. Cheese industry leaders drinkable yogurt. a quick-refrigerated crème brûlée cus- the entries will be narrowed down to will come together to discuss industry is- Cornell’s Yojito was presented as a tard designed as a convenient, healthier 60 fi nalists and re-evaluated by a super sues in a conference environment, while nutritious and convenient snack high in alternative to the traditional dessert. jury to determine the World Champion consumers will have the opportunity to protein and probiotics featuring mint- Comprised of 75-percent dairy, a third Cheese. Judges also will award bronze, learn about cheeses from all over the fl avored boba — poppable spheres that of which is Mascarpone, the all-natural silver and gold medals in each class. world through talks surrounding the can be made from a variety of fruit juices dessert is lower in fat and calories than Entries will be accepted through World Cheese Awards. The goal of the and fl avors that remain sturdy until they traditional custard, ice cream and cheese- Oct. 11 unless the entry cap is reached festival is to promote and strengthen are bitten. The popping boba are formed cake, yet doesn’t sacrifi ce fl avor or texture. before this date. Early entry is recom- careers in artisan cheese production via a molecular gastronomy technique It contains just six ingredients and can mended. Producers can enter online at while highlighting culture, cuisine and called spherifi cation that’s more common be eaten straight from the refrigerator or www.gff.co.uk/wca. tourism in the Basque Country. to upscale restaurants than grocery aisles broiled for a few minutes to caramelize “I can’t think of a better time to be tak- For more information about the and transforms fruit-juice concentrate its light, sugary topping. ing the world’s largest cheese-only awards festival, visit www.internationalcheese into caviar-like pearls. Winning third prize was Brigham scheme to San Sebastián, as it enjoys its festival.eus/en. CMN Utah State University’s team earned Young University’s (BYU) team, which developed a new style of gnocchi, Gnocchi di Latte, incorporating skim milk and milk protein isolate. As a result, the dairy-based gnocchi has substantially more protein — 31 grams per serving — as well as more vitamins and minerals than traditional gnocchi made with potato fl our. BYU’s new gnocchi also has a quicker prep time than traditional pasta, requiring only three minutes to cook once placed in boiling water, and has a shelf life of 12 months. Supported by the United Dairymen of Idaho and judged by leading dairy farmers and industry experts, the annual contest challenges universities with strong nutri- tion and food science programs to create • Capacity of up to 8 blocks per minute; capable of feeding multiple lines the most promising new food product • All parts which come into contact with the containing dairy ingredients. product are made of food grade material “The growing innovation these stu- • Easy cleaning; Cantilevered design for easy dents bring to bear each year is incredible, format change and cleaning and it’s very exciting for our industry,” • Ergonomic working height at the block in feed • Integrated empty bag compactor for easy new product competition chair Alan Reed removal of film / foil says. “When we launched the competition nine years ago, the teams were just sug- gesting basic, traditional dairy products and a few new fl avors. Now we’re see- ing true innovation where the students are developing revolutionary new food product concepts that contain at least For more information please visit www.alpma.com 51-percent dairy ingredients.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 19, 2016 — CHEESE MARKET NEWS® 9 CLASSIFIED ADVERTISING

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YOU BELONG HERE CHEESE TECHNICAL MANAGER This role provides technical process expertise for every facet of milk/cheese production including Manufacturing, QA, Sales and For more information please visit www.ullmers-dairyequipment.com Management. Key contributions include establishing production procedures, enhancing production capacity and efficiency and troubleshooting problems. You will help improve current products and processes as well as develop new products and technologies for milkand cheese streams. Responsibilities include process control efforts of Cheese Technical Coordinators and Cheese Graders Requirements: ‡%DFKHORU¶VGHJUHHLQ)RRG6FLHQFH'DLU\6FLHQFH%LR(QJLQHHULQJRU similar fields ■ New, high-efficiency 6,240 sq. ft. facility ‡$GYDQFHGNQRZOHGJHRIFKHHVHPDNLQJSUHIHUUHG (with another 6,240 sq. ft. available for future expansion) ‡6XSHUYLVRU\RU0DQDJHPHQWH[SHULHQFHZLWKGHPRQVWUDWHGDGYDQFHPHQW ■ Better logistics with access on main highway; close to airport through positions of greater responsibility ■ Continued expansion of all parts and equipment ‡%DFNJURXQGZLWKSURFHVVLPSURYHPHQWSURJUDPVDQGSURFHGXUHV  required Specializing in... ‡.QRZOHGJHRIFKHHVHSODQWWHFKQLFDODFWLYLWLHV • Machine Rebuilding ‡6$3H[SHULHQFHSUHIHUUHG • Bowl Repair and ‡)DFLOLWDWHWHFKQLFDONQRZOHGJHRIWKHIXQGDPHQWDOVRIPLONDQGFKHHVHWR Balancing achieve quality, flavor and functional standards • Machine Sales • In-Plant Service ‡3DUWLFLSDWHVLQLPSOHPHQWDWLRQRI5 'SURMHFWVUHODWLQJWRFKHHVH • Parts ‡5HVSRQVLEOHIRUPDQDJHPHQWDQGFRQWURORIFKHHVHUHFLSHVDQGVHW  • Controls points • Fluid Clutch Rebuild ‡'HYHORSDQGGHVLJQQHZDQGLPSURYHGSURFHVVRSWLRQVIRUXWLOL]DWLRQRI the milk/cheese products. Provide cost and risk analysis of each option to PRECISION, VALUE AND TECHNICAL management for investment decisions SUPPORT EVERY ‡6XSSRUWSURGXFWSHUIRUPDQFHDWFXVWRPHU¶VORFDWLRQV STEP OF THE WAY! Apply online TODAY at: https://careers.hilmarcheese.com/careers/ Separator Restorations LLC or Contact: 1515 Hancel Parkway, Suite 100 • Mooresville, IN 46158 • (317) 217-0343 Leeann Griego www.seprestore.com Corporate Recruiter [email protected] For more information please visit www.seprestore.com

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• EQUIPMENT WANTED 2 • BUSINESS SERVICES 3 © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — August 19, 2016 NEWS/BUSINESS

TPP thority Act, which allows an up-or-down Swiss bid breaks record at Ohio fair auction vote on the TPP with no amendments Continued from page 1 COLUMBUS, Ohio — The Ohio at this year’s auction. The other was from Congress, the administration State Fair Grand Champion Swiss, the Grand Champion Market Turkey, must submit a draft statement at least produced by Guggisberg Cheese Co., which sold for $16,000. In full, the change or affect existing U.S. law in order 30 days prior to the introduction of an Millersburg, Ohio, was purchased for livestock was auctioned for a total to comply with TPP, including proposed implementing bill. a total of $26,000 by S & S Volvo and of $269,500. changes that would enable the president IDFA, the National Milk Producers AG Boogher and Sons at the 2016 Of this total, $181,000 will be to “impose country-specifi c safeguard Federation and the U.S. Dairy Export Ohio State Fair Sale of Champions donated to the Youth Reserve Pro- measures” on some agricultural products Council all endorsed the TPP this livestock auction held here Aug. 7 at gram, which rewards junior ex- like milk powders form Australia and New spring. IDFA notes that TPP is expected the WCOL Celeste Center. (See “Gug- hibitors who participate in the Ohio Zealand and condensed and evaporated to help level the playing fi eld for U.S. gisberg wins Ohio State Fair contest State Fair. Funds for the program milk from Peru. Other changes, IDFA exports and create new opportunities in the July 22, 2016, issue of Cheese come from the dollars received says, would grant broader market access in the highly-competitive Asia-Pacifi c Market News.) over a cap that is placed on the and clarify rules-of-origin procedures in region, as long as it’s implemented The Grand Champion Swiss was amount an exhibitor can receive the agreement. accurately and all countries agree to one of two sales that broke records from the Sale of Champions. CMN As part of the Trade Promotion Au- honor their commitments. CMN

IMPA Sharp Cheddar, 95.65. Third: Team 3, Jerome Cheese Co., low salt low-moisture whole-milk Moz- Third: Kevin Sloan, Glanbia-Twin Monterey Jack, 97.25. zarella, 99.40. Continued from page 1 Falls, Sharp Cheddar 6-12 months (White Class 7: Hard Italian Cheese Third: Aaron Price, Sorrento Lactalis Cheddar), 94.25. First: Donald Greenberg, Nelson Ricks Inc., Mascarpone, 98.90. to charity. Class 4: Aged Cheddar — 12 to 24 Cheese Co., Asiago Piacevole, 99.10. Class 13: Swiss Cheese The winning cheeses and auction buy- months Nelson Ricks purchased 10 pounds of this First: Bill Liu, Gossner Foods, Swiss, ers in each class were are follows: First: Dragan Devetak, Glanbia-Twin winning cheese for a total of $1,800. 99.70. Kelley Supply purchased 14 pounds Class 1: Current Cheddar — less than Falls, Aged Cheddar 12-24 months, 97.35. Second: Dave Irish, Utah State Univer- of this winning cheese for a total of $2,000. 3 months APT purchased 40 pounds of this winning sity, Aggiano cheese, 99.00. Second: Nick Knecht, Gossner Foods, First: David Martinez, Glanbia-Twin cheese for a total of $2,000. Third: Manuel Montes, Nelson Ricks Baby Swiss, 99.35. Falls, Mild Cheddar, 98.30. Evans Grain Second: Steve Shobe, Glanbia-Twin Cheese Co., Piccolo Parmo “Little Par- Third: Clemente Russo, Gossner purchased 40 pounds of this winning Falls, Aged Cheddar 12-24 months, 95.00. mesan,” 98.35. Foods/Magic Valley, Baby Swiss, 99.20. cheese for a total of $1,900. Third: Jeff Stagg, Beehive Cheese Class 8: Soft/Semi-soft and Fresh Class 14: Farmstead Second: Efraem Manzo, Darigold Inc., Co., Promotory – Rich Creamy Utah Italian Cheese First: Grant Kohler, Heber Valley Arti- Mild White Cheddar, 97.25. Original, 94.85. First: Ray Cisneroz, Sorrento Lactalis san Cheese, 99.35. Wells Fargo purchased Third: Blackfoot Plant, Glanbia-Black- Class 5: Aged Cheddar — older than Inc, Fresh Mozzarella Bocconocini, 99.65. 11.97 pounds of this winning cheese for a foot, Current Cheddar (White), 97.20. 24 months Complete Filtration purchased 16 ounces total of $500. Class 2: Medium Cheddar — 3 to 6 First: Megan Armstrong, Utah State of this winning cheese for a total of $500. Second: Travis Ballard, Ballard Cheese months University, Aged Cheddar Cheese (Old Second: Kegan Caliztro, Sorrento LLC, 98.85. First: Steffan Christiasen, Beehive Juniper), 96.15. Wells Fargo purchased Lactalis Inc., low-moisture part-skim Third: Russel Kohler, Heber Valley Cheese Co., Promotory – Rich Creamy 23.45 pounds of this winning cheese for Mozzarella, 99.45. Artisan Cheese, 96.20. Utah Original, 98.65. DSM purchased a total of $900. Third: Dustin Becherer, Sorrento Class 15: Artisan 20 pounds of this winning cheese for a Second: Tim Welsh, Beehive Cheese Lactalis Inc., low-moisture part-skim First: Russel Kohler, Heber Valley total of $800. Co., Promotory – Rich Creamy Utah Organic String Mozzarella, 99.40. Artisan Cheese, Farmstead Cheddar, Second: Team 3, Jerome Cheese Co., Original, 95.25. Class 9: Spiced Cheese 99.60. Complete Filtration purchased Medium Cheddar, 96.25. Third: David Campbell, Utah State First: Britton Welsh, Beehive Cheese 11.66 pounds of this winning cheese for Third: Sultjo Alic, Glanbia-Twin Falls, University, Aged Cheddar Cheese (Old Co., Big John’s Cajun, 98.00. Chr. Hansen a total of $400. Medium Cheddar, 94.70. Juniper), 93.35. Inc. purchased 20 pounds of this winning Second: Tim Welsh, Beehive Cheese Class 3: Sharp Cheddar — 6 to 12 Class 6: Colby/Monterey Jack/ cheese for a total of $800. Co., 99.40. months Muenster Second: Mike Billiard, Glanbia-Twin Third: Eduardo Yanez, Beehive Cheese First: Eulogio Martinon, Beehive First: Dalibor Bampa, Glanbia-Twin Falls, Pepperjack, 97.50. Co., 99.35. Cheese Co., Promotory – Rich Creamy Falls, Colby Jack, 98.00. Nelson-Jameson Third: Oliver Ford, Beehive Cheese Co., Class 16: Cultured Dairy Products Utah Original, 97.65. Chr. Hansen Inc. purchased 40 pounds of this winning Hatch Chile-fl avored Promontory, 97.30. First: Francisca Poniman, Chobani, purchased 20 pounds of this winning cheese for a total of $1,800. Class 10: Flavored Cheese Chobani Meze Dips – Chili Lime, 100.00. cheese for a total of $1,100. Second: Joey Villagomez, Glanbia-Twin First: Oliver Ford, Beehive Cheese Co., DuPont purchased 12 ounces of this win- Second: Team 3, Jerome Cheese Co., Falls, Colby, 97.55. Rosemary Promotory – Creamy Utah ning product for a total of $1,500. Original, 99.25. DuPont purchased 20 Second: Jennifer Welchel, Chobani, pounds of this cheese for a total of $700. Chobani Meze Dips — Three Pepper Second: Warren Buchanan, Beehive Salsa, 98.15. Cheese Co., Smoked Apple Walnut, 98.90. Third: Mike Schrader, Darigold, 4-per- AUCTION Third: Magic Valley 1 Logan Team, cent small curd cottage cheese, 98.00. Gossner Foods/Magic Valley, Smoked Class 17: Butter Date: ÎOn the Auction Block« Swiss, 98.50. First: High Desert Milk, 80-percent Award winning cheese, ice cream, Time: butter, yogurt, sour cream dips and other Class 11: Open Reduced Fat Cheese salted sweet cream butter, 99.65. Chicago dairy products from the World Dairy First: Brian Wilson, Gossner Foods/ Dairy purchased 55 pounds of this winning World Dairy Expo Expo Championship Dairy Product Magic Valley, Reduced Fat Swiss, 99.20. product for a total of $3,100. Con test. Kelley Supply purchased 16 pounds of this Second: High Desert Milk, 80-percent Alliant Energy Center ÎA portion of the auction proceeds will winning cheese for a total of $800. unsalted sweet cream butter, 98.10. be used to fund a number of scholar- Second: Nijaz Heric, Glanbia-Twin Third: Nate McKnight, Darigold, salted Madison, WI ships. These scholarships will be awarded to students pursuing  Falls, Reduced Fat, 98.15. sweet cream butter, 97.25. MARK YOUR CALENDAR careers in the dairy industry. Third: Raymond Tamayo, Darigold, Class 18: Granular Cheese for

You will receive your auction  2-percent milkfat cottage cheese, 98.10. Manufacturing invitation in the mail in early-September Class 12: Open Class — Mascarpone, First: Team 1, Jerome Cheese Co., Ricotta, Continental Cheese Granular Cheese for Manufacturing, First: Blackfoot Plant, Glanbia-Black- 97.90. 6XSSRUW\RXUFXVWRPHUV« foot, Havarti, 99.60. DSM purchased 40 Second: Starboard Shift Day, Glanbia- 6XSSRUWWKH'DLU\,QGXVWU\ pounds of this winning cheese for a total Gooding, Barrel Cheddar, 95.50. of $1,200. Third: Port Shift Night, Glanbia- For more information please visit www.wdpa.net Second: Team 1, Jerome Cheese Co., Gooding, Barrel Cheddar, 96.45. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) August 19, 2016 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS

TOURS Wisconsin Foodie, a program that airs weekly on Wisconsin Public Television, Continued from page 1 to lead a daylong tour around southeast Wisconsin that includes Clock Shadow cheese or wine educator, a lot of the edu- Creamery, Henning’s Wisconsin Cheese, cation takes place in less formal settings LaClare Farms and Kelley Country with tastings or cooking classes around Creamery. Carpenter was approached by the evening table. Wisconsin Foodie after another one of her “It’s fun to mix it up with different tours was featured on the program, which writers or educators along the way, add- prompted lots of viewer feedback asking if ing value,” Juhl says. “To take a class Wisconsin Foodie would offer cheese tours. with Max is great, but they get to spend She is planning a second tour with Wiscon- a week with him, shopping for cheese sin Foodie for October that will explore with him in their back pocket.” cheesemakers in southwest Wisconsin. • Growing demand One key challenge of tours is pricing Photo by Cheese Chick Productions/Laura Downey When she started Cheese Journeys, them so you don’t lose money, yet people CULTURAL EXPERIENCE — Participants in a 2015 Cheese Journeys trip listen to cheese and Juhl planned to build two different still can afford to go, Carpenter says. wine lecturer Max McCalman in the wine cellar of Chateau St. Philippe, the group’s private chateau tour styles — one more intense tour There are a lot of expenses, between accommodations for six days near Saint-Jean-de-la-Port, France. for cheese professionals, and one more transportation costs, meals, food and leisurely tour for food enthusiasts. lodging for multi-day tours. Her daylong noma and Marin counties, and eventually small farmstead operations such as However, as she worked to design tour with Wisconsin Foodie was priced cheesemakers throughout the state. Jollity Farm, a wooded 40-goat dairy high-quality tours with educational at $125 per person, which included The California Cheese Trail now nestled in the Sierra foothills. components, she found that these at- parking, admissions, cheese tastings, includes a website (http://cheesetrail. The printed map previously featured tracted both groups. Her tour groups lunch and a wagon ride. org), a downloadable app and a printed only Sonoma and Marin cheesemakers, now include a mix of cheese enthusiasts, Cheese Journeys, which offers a bou- map that help visitors to design their but in its next printing, it will include cheese producers and cheese retailers. tique-style travel experience with small own tours, fi nd tastings, classes or all of California. “It’s been interesting how many groups of no more than 10 or 15, tends to other cheese events, and see which “I think people will be surprised to fi nd cheesemakers enjoy going on trips. For attract a more established, middle-aged cheesemakers offer tours. they can buy Burrata from a cheesemaker many cheesemakers in the U.S. who want clientele due to its higher price point, “The map itself has helped make in the center of Los Angeles,” Straus says. to hone their skills, they can go, take a Juhl says, though some travelers have artisan cheese a huge deal in California. “Hilmar gives great tours and has a great notebook, bring back what they learn been younger. The 12-day Fromages de We became known for artisan cheese in education center. For small cheesemak- and enhance their business,” Juhl says. France tour is priced at $5,750 per person the North Bay of San Francisco,” Straus ers, it has allowed people to fi nd out who “We also have had some cheesemak- for double occupancy or $6,750 for single says. “One of the cheesemakers said that they are and has absolutely allowed them ers well-established in their business. occupancy, not including airfare. 50 percent of their business comes from to increase visibility and sales.” They want to travel with their spouse • DIY cheese tours the cheese map, while others have said While California currently may be and have been on distributor-type trips, For those who want to include cheese around 30 percent. It’s been really big more famous for its wine tours, Straus where they race through production on their travels but stay within a budget for the ones open to the public.” says she thinks cheese tours in Califor- tours. That’s not what the spouse wants or have more fl exibility, states such as The California Cheese Trail is a non- nia are well on their way to reaching the to do — they want a holiday-type experi- California, Wisconsin and Vermont offer profi t project supported by partners such same level of success. ence. We build in fl ex time so they can print and interactive digital maps of as Whole Foods Market, California Milk “People are fascinated by how cheese do a cooking or other class if they don’t local cheesemakers, indicating which Advisory Board, California Artisan Cheese is made. They like to taste it, and it’s an want to visit another cheesemaker.” ones offer tours to the public during Guild and Marin Agricultural Land Trust. adventure that’s a little different,” Straus Instead of traditional advertising regular hours or by appointment. Straus notes that she tries to be says. “For the ones that are adventurous channels, Juhl prefers to work within Vivien Straus, a board member of the all-inclusive in the listings, from large enough to take the farm tours, they’re the cheese industry to market her tours. Marin Economic Forum and manager of processors like Hilmar Cheese in Hil- interested to see the animals — kids and She promoted Cheese Journeys at the Straus Home Ranch, created the California mar, California, which produces more adults, too, are completely fascinated. American Cheese Society conference Cheese Trail in 2010 as a way to promote cheese and whey on one site than any Really, cheese is still a little bit of a mys- last month, and she provides market- artisan cheesemakers in California’s So- other manufacturer in the world, to tery, and I think that’s kind of fun.” CMN ing materials to display on cheese shop counters. She offers a “5 for 1” program for cheese shops, where if fi ve other CHEESE AND DAIRY EVAPORATORS for: customers or employees sign up for a Cheese Journeys trip, that business will ARE WHAT WE DO. Whole milk, skim, high-heat skim, receive one trip for free. buttermilk, sweetened condensed, “I was a store owner for many years, ALL DAY, EVERY DAY. MPC, WPC, salt, whey, whey and it can be a challenge fi guring out byproducts and wastewater how to engage customers ... how to get ALL OVER THE WORLD. customers to appreciate the value of that Featuring… cheese,” she says. “They have to get edu- „Custom Design & Layout cated. If they fall in love with the makers „Energy Efficient Process of the cheese, that’s a win-win. They’ll „Defined Thermal Profiles be lifelong customers in those shops.” „Improved Cleanability & Turnaround Time Now that word has spread about her „Operating Cost Calculation tours, Juhl is seeing many tours sell out. Providing… This year’s France trip sold out so quickly that she added a second one to the calendar. „Satisfy Operating Requirements; Reduce Building Costs Carpenter says demand for cheese „Minimize Operating Costs; Quicker ROI tours is far exceeding supply at the mo- „Less Down Time ment. She hosts one or two a year due „Minimum Water & Chemical Usage to the time and expense that goes into them, but based on demand, she says Custom is our first name. she easily could do three or four. Her tours almost always sell out. “There are more people out there that CUSTOM FABRICATING & REPAIR want to do tours than there are tours avail- Custom, Creative Solutions 1932 E 26th St. • Marshfield, WI 54449 • 1.800.236.8773 • 715.387.6598 able. People want to see cheese,” she says. To Fit Your Needs — That’s CFR [email protected] • www.gotocfr.com Today Carpenter is teaming up with For more information please visit www.gotocfr.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 12 CHEESE MARKET NEWS® — August 19, 2016 NEWS/BUSINESS

New media brand to support ProFood Tech Dean Foods Foundation donates to Feeding

WASHINGTON — PMMI Media Group, Fassl has covered the food and bever- America in Meals for Medals program a division of PMMI, The Association for age processing industry for more than DALLAS — Dean Foods Foundation has According to the foundation, one in Packaging and Processing Technolo- 20 years. Her new e-newsletter, “Joyce’s raised more than $16,000 to donate to seven people struggles with hunger in gies, this week launched ProFood World, Voice,” has already reached an audience Feeding America through its Meals for the United States, including 15 million a new media brand that will serve the of 25,000 food and beverage processors. Medals program. children. The Dean Foods Foundation global food and beverage processing “The ProFood World team will pro- The program has been an effort to and Feeding America have a long-standing industry. vide insight and support to the ProFood support childhood nutrition in honor partnership and are working together to The brand, which includes an online Tech show, ensuring we deliver the lead- of the 2016 Olympic Games in Rio, and address the issue and provide healthy food magazine and e-newsletters, will help ing trade event for food and beverage for each medal earned by Team USA, to families in need, the foundation says. to support ProFood Tech, the new food processors and those who supply them,” Dean Foods Foundation donates a “The 2016 Olympic Games give us a and beverage processing trade show says Charles Yuska, PMMI president variable donation to Feeding America, fun opportunity to provide additional organized by Pack Expo, Anuga and the and CEO. a hunger relief organization, the foun- support as we strengthen the lives International Dairy Foods Association “The dynamic conference program dation says. As of press time, Dean through the goodness of dairy,” says (IDFA). that IDFA has scheduled for ProFood Foods had raised $16,125. Gregg Tanner, CEO, Dean Foods. CMN ProFood World will feature news, Tech will feature recognized leaders trends, products and technologies in in the food and beverage industry, the food safety, automation, processing, latest in consumer research and trends, Prices rise at Global Dairy Trade auction packaging, material handling and and best practices in food processing sustainability on its website and in e- and engineering,” adds Neil Moran, AUCKLAND, New Zealand — The metric ton FAS ($0.8995 per pound), newsletters. The brand also will include IDFA senior vice president of fi nance, Global Dairy Trade (GDT) price index up 18.1 percent. some printed products — including administration and trade show. “Pro- increased 12.7 percent, and average • Cheddar: US$3,157 per metric ton a ProFood Tech Showcase — which Food World will help to keep these topics prices for all commodities were higher FAS ($1.4320 per pound), up 8.9 percent. will provide comprehensive company in the forefront by exploring related Tuesday following the latest auction on • Lactose: US$763 per metric ton FAS profi les of exhibitors to pre-registered innovations and implications before, GDT, Fonterra’s internet-based sales ($0.3461 per pound), up 3.5 percent. show attendees before the event. during and after the event.” platform. • Rennet casein: US$6,326 per Patrick Young is the publisher of ProFood Tech will be held April 4-6, The average prices achieved across metric ton FAS ($2.8695 per pound), ProFood World, and Joyce Fassl is the 2017, in Chicago. Booth space reserva- all contracts and contract periods and up 2.5 percent. editor-in-chief. Young has 15 years tions have surpassed 113,000 square feet, percent changes from earlier this month • Skim milk powder: US$2,028 per of editorial expertise in the food and and nearly 250 suppliers have commit- are as follows: metric ton FAS ($0.9199 per pound), beverage industry and more than three ted to exhibit at the show. Attendee reg- • Anhydrous milkfat: US$4,148 per up 3.0 percent. decades of media experience overall. istration will be available this fall. CMN metric ton FAS ($1.8815 per pound), • Whole milk powder: US$2,695 per up 8.4 percent. metric ton FAS ($1.2224 per pound), up • Butter: US$3,274 per metric ton 18.9 percent. FAS ($1.4851 per pound), up 14.1 The next trading event will be percent. held Sept. 6. For more information, • Buttermilk powder: US$1,983 per visit www.globaldairytrade.info. CMN Listeria consortium, NDC seek proposals WASHINGTON — The Listeria Re- identifying new tools to control Listeria search Consortium, created last year in dairy. Projects should identify solu- by the Innovation Center for U.S. Dairy tions that are novel to dairy and may to identify science-based solutions that include combination approaches. Solu- will further protect consumers, recently tions must have a reasonable chance joined with the National Dairy Council of being applied in products and/or (NDC) to seek preliminary proposals for manufacturing plant environments with ways to improve the understanding of minimal impact on taste/functionality. Listeria monocytogenes and to identify Ideal solutions will be effective in a new tools to control these bacteria in broad range of products, manufacturing dairy foods and facilities. environments and equipment. The deadline for submitting prelimi- For more details and to sub- nary proposals is Sept. 16. Members of mit a preliminary proposal, visit the consortium and NDC will contact “Product Research Active Calls” on selected applicants in October to ask the NDC website at http://research them to submit full proposals by Dec. 9. submission.nationaldairycouncil.org/ Research in this area will focus on ActiveCalls/Pages/default.aspx. CMN FDA releases guidance on vending labels WASHINGTON — FDA in Tuesday’s Fed- The SECG is intended to help small eral Register announced the availability of businesses comply with the rule and a Small Entity Compliance Guide (SECG) restates the requirements of the fi nal and draft guidance to help businesses com- rule in plain language, FDA says. ply with the agency’s fi nal rule on calorie The draft guidance provides additional labeling for vending machine foods. information and responds to frequently The final rule, “Food Labeling: asked questions about the vending ma- Calorie Labeling of Articles of Food in chine labeling requirements. Vending Machines,” was published in FDA requests electronic or written the Dec. 1, 2014, Federal Register. The comments on both the SECG and the draft rule implements the vending machine guidance. Comments are due Sept. 30. labeling provisions of the Affordable For more information, contact Care Act that require disclosure of calo- FDA’s Center for Food Safety and rie information at the point of purchase Applied Nutrition’s Ashley N. Rulffes for food sold by persons who own or (SECG) or Felicia B. Billingslea (draft For more information please visit www.hadencustance.com operate 20 or more vending machines. guidance) at 240-402-2371. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])