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Cheese-Centric Travel Popular Among Foodies, Professionals 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.
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