news/business - Cheese Market News

Transcription

Volume 34
Scan this code
for breaking
news and the
latest markets!
April 18, 2014
European-style cheeses ‘win’
with both judges, consumers
By Alyssa Sowerwine
INSIDE
✦ Guest column:
‘Changing paradigm in
the role of universities.’
For details, see page 6.
✦ IDFA’s Frye elected
new chair of U.S.-IDF.
✦ CMN celebrates winners
of World Championship
Cheese Contest.
See coverage starting on page 25.
✦ Wisconsin Master
Cheesemaker program
marks 20 years.
Number 13
MADISON, Wis. — If you
look at the grand champion
cheeses of the past several
years’ of World Championship
Cheese Contests, you may notice a common theme among
them — all of the cheeses
are European-made varieties.
From Gruyere, to Gouda, to
Swiss, European-style cheeses are consistently taking the
top spots at the world contest,
which is growing each year it is
held. The contest, sponsored
by the Wisconsin Cheese Makers Association (WCMA), is
held in even-numbered years,
while WCMA’s U.S. Championship Cheese Contest is held in
odd-numbered years.
State legislation to expand,
limit raw milk access fails
WASHINGTON — A proposed bill to relax regulations on raw milk in
California, as well as an amendment that would have banned farmers
from selling raw milk in Illinois, both recently failed to proceed in
their respective sessions.
California’s AB 2505, the “Home Dairy Farm Raw Milk Safety
Act,” was introduced by Assemblywoman Mariko Yamada, D-Davis, in
February. It failed to move out of California’s Assembly Agriculture
Committee last week.
The bill would have exempted small farms with no more than three
milk cows or no more than 15 milk goats from the same regulations larger
producers in the state must follow to sell their raw milk to consumers.
The bill was opposed by FDA and a number of medical and industry
organizations, including the International Dairy Foods Association (IDFA)
and the National Milk Producers Federation (NMPF), which submitted
a letter to California Assembly leaders urging them to reject the bill.
“Loosening the regulations surrounding raw milk through AB 2505
would be a step in the wrong direction,” IDFA and NMPF say in the
letter. “While choice is an important value, it should not pre-empt
consumers’ well-being. To further ease the regulations surrounding the
state-wide sale of raw milk is an unnecessary risk to consumer safety.”
Meanwhile, a proposed bill amendment in Illinois that would have
banned the sale and distribution of raw milk directly from farms also
did not move forward. Its sponsor, Rep. Daniel Burke, D-Chicago, chose
not to move HB 4036 out of committee after “thousands of communications” from raw milk proponents.
“With the increasing popularity of the beverage, including legislation
introduced on the national level, it just doesn’t make sense to interfere
with the direct relationship between the people who produce this food
and the people who want it,” Burke says. “I have no intention of moving
forward with this bill. I would like to see the law remain as it is and I
Turn to RAW, page 13 a
Even the U.S. Championship Cheese Contest winners in 2011 and 2013 were
European-style, U.S.-made
cheeses.
The appealing presentation of these cheese types
can make a lasting first
impression on judges and
consumers alike, says Robert
Aschebrock, veteran USDA
dairy grader and chief judge
of the World Championship
Cheese Contest.
“Presentation of samples
is one area where especially
the European and many U.S.
cheesemakers have made
great strides when entering
samples for competition,”
Aschebrock says.
“In my opinion, eye appeal
or in the case of wheel styles
of cheese, ‘wheel appeal,’ can
be a factor for many cheeses,”
he adds. “The workmanship it
takes to present a perfectlyshaped and nicely-finished
wheel of cheese, whether it
is foreign- or U.S.-made, gives
both a cheese buyer or contest
judge that important first impression. When a judge looks at
a sample of product either in a
wheel form or plastic-wrapped
square block, that first impression can become part of the
assessment of that sample.”
John Umhoefer, executive
director, WCMA, says while he
does not think visual appeal is
as a big a factor to judges, he
believes selecting a winning
cheese comes down to recognizing cheeses that require
a lot of craftsmanship, those
that are both beautiful and
difficult to make.
Aschebrock notes that
the judges selected for the
World Championship Cheese
Contest are experts at what
they do; many of them have
actual experience in making
cheeses of some type.
“Experienced judges
know that making a winning
cheese, whether it be a Swiss,
Emmentaler, Appenzeller,
Gouda or any winning cheese
for that matter, a certain
amount of skill is required,”
he says.
This is particularly true
when a cheese with eye
formation like a Swiss or Appenzeller is manufactured,
he adds.
“Getting perfect eye formation in a Swiss sample, for
example, requires more technique and skill than making
many other cheeses that are
mass-produced,” Aschebrock
notes. “Eye formations can be
a real challenge. Many of the
Grilled cheese goes mobile
with a motorcade of trucks
By Emily King
MADISON, Wis. — Grilled cheese, a sandwich that had humble
beginnings in the early 20th century, is now recognized with its own
month. April is National Grilled Cheese Month, and the sandwich
once known as a childhood fixture has grown into a meal that is
fashioned with a sense of gourmet creativity. Restaurants feature
the sandwich as a staple of their menu and in the past few years,
grilled cheese has gone mobile in food trucks all across the country.
The procession of grilled cheese trucks between the first and
latest additions to the fleet is as diverse as the cities in which
they operate.
Grilled cheese trucks have started popping up in Canada, and
the first was Gorilla Cheese, Toronto. Showing some Canadian
Turn to GRILLED, page 19 a
winning cheeses from Europe
are more or less handmade,
and the cheesemaker’s skill
can certainly be a major factor.
I believe in many cases, judges
make some of the assessment
of a sample on the level of skill
it takes to make a particular
cheese.”
Much more than eye appeal goes into the evaluation
of cheeses, of course, Aschebrock notes.
“In our contests we stress
flavor of the cheese as the
major factor in selection of
the winners,” he says. “Next
to the flavor, we evaluate the
body and texture of the cheese
sample. A lower-moisture or
semi-hard cheese made from
raw or heat-treated milk
tends to break down,or as
many people call it become
‘creamy,’ sooner than some
other cheeses.”
MaryAnn Drake, William
Neal Reynolds Distinguished
Professor of sensory analysis
and flavor chemistry at North
Carolina State University
and a judge of the American Cheese Society (ACS)
competition for the past
several years, notes that the
European-style cheeses consistently winning the World
Turn to WIN, page 23 a
Schreiber plans
to expand dairy
plant in Missouri
By Rena Archwamety
GREEN BAY, Wis. — Schreiber Foods Inc. recently
confirmed that it is planning to expand one of its
dairy product plants in
Carthage, Mo. The Green
Bay, Wis.-based company has
two plants and two distribution centers in Carthage,
employing a total of about
800 people.
Turn to EXPAND, page 8 a
Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
2
CHEESE MARKET NEWS® — April 18, 2014
MARKET INDICATORS
Chicago Mercantile Exchange
CHEESE FUTURES* for the week ending April 17, 2014
Cash prices for the week ended April 18, 2014
Monday
April 14
Cheese Barrels
Price
Change
Tuesday
April 15
Wednesday
April 16
Thursday
April 17
$2.1675
+8 3/4
$2.1675
NC
$2.1875
+2
$2.2575
+7
Cheese 40-lb. block
Price
$2.1850
Change
+1 1/2
$2.1975
+1 1/4
$2.2225
+2 1/2
$2.2800
+5 3/4
(Listings for each day by month, settling price and open interest)
Friday
April 18
Markets
Closed
Weekly average (April 14-17): Barrels: $2.1950(+.0740); 40-lb. Blocks: $2.2213(+.0038).
Weekly ave. one year ago (April 15-19, 2013): Barrels: $1.7630; 40-lb. Blocks: $1.8780.
Grade A NDM
Price
Change
$1.9100
NC
$1.9100
+1/4
$1.8650
-2 1/2
$1.8900
-2
Markets
Closed
Weekly average (April 14-17): Grade A: $1.8938(-.0442).
Grade AA Butter
Price
Change
$1.8900
NC
Markets
Closed
Weekly Cold Storage Holdings
Butter
Cheese
19,053
82,339
-155
+244
+2
-1
Last Year
Pounds
Change
+5,203
-29,568
13,850
111,907
(These data, which include government stocks and are reported in thousands of pounds, are based on reports from
a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the
trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)
APR 14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
JAN15
FEB15
MAR15
APR15
67.85
64.75
61.45
58.75
57.00
56.03
56.88
55.78
56.70
56.05
54.00
53.25
52.95
332
421
427
273
243
217
183
169
207
39
18
17
23
Total Contracts Traded/
Open Interest
34/2,671
CLASS III PRICE
19.32
10.78
14.50
13.48
17.05
18.14
21.15
17.03
9.31
14.28
17.00
16.06
17.25
23.35
18.00
10.44
12.78
19.40
15.72
16.93
23.33
16.76
10.78
12.92
16.87
15.72
17.59
18.18
9.84
13.38
16.52
15.23
18.52
20.25
9.97
13.62
19.11
15.63
18.02
18.24
9.97
13.74
21.39
16.68
17.38
17.32
11.20
15.18
21.67
17.73
17.91
16.28
12.11
16.26
19.07
19.00
18.14
17.06
12.82
16.94
18.03
21.02
18.22
15.51
14.08
15.44
19.07
20.83
18.83
15.28
14.98
13.83
18.77
18.66
18.95
RETAIL PRICES
Percent change versus
(Consumer Price Index*)
March 2014 1 mo. 6 mo. 1 year 2 years
Cheese & related products
+1.3
+2.0
228.749
+2.6
+3.1
Dairy & related products
+1.8
+1.0
223.063
+2.3
+2.8
All Food
+3.3
+0.3
240.398
+1.7
+1.2
*Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100.
Mon., April 14
68.15
65.50
62.95
59.98
57.50
57.03
56.88
56.00
56.00
56.03
54.00
53.25
52.93
330
422
438
281
249
222
183
170
224
51
18
19
23
133/2,732
WHOLE MILK POWDER (National):
247/11,929
Thurs., April 17**
1,305
1,609
1,472
1,166
1,112
1,131
1,106
1,147
1,210
131
109
109
112
98
90
66
2.344
2.143
1.975
1.893
1.891
1.895
1.865
1.832
1.805
1.800
1.817
1.798
1.788
1.770
1.790
1.800
1,305
1,603
1,443
1,167
1,099
1,117
1,098
1,133
1,198
114
107
107
110
96
88
63
2.329
2.129
1.981
1.896
1.895
1.900
1.870
1.835
1.808
1.811
1.818
1.798
1.788
1.769
1.790
1.800
331/12,118
194/11,987
Tues., April 15
68.15
66.30
63.70
60.93
58.00
57.03
56.88
56.03
56.00
55.88
54.00
53.25
52.78
330
422
440
288
257
222
183
170
224
51
18
19
23
Wed., April 16
68.15
66.43
63.75
61.00
58.10
57.13
56.88
56.05
56.05
55.50
54.00
53.25
52.50
34/2,749
Thurs., April 17**
327
426
434
286
258
222
183
170
224
56
18
19
23
67.18
66.00
64.10
61.25
59.00
57.13
57.00
56.08
56.05
55.50
54.00
53.25
52.50
67/2,748
320
415
435
290
258
222
186
170
224
56
18
19
23
151/2,738
DRY WHEY
Central:
Send address changes to Cheese Market News®, Subscriber
Services, P. O. Box 628254, Middleton, WI 53562; Form
3579 requested; or call direct at 608/831-6002. All rights
(FOB) Northeast:
reserved under the United States International and PanAmerican Copyright Conventions. No part of this publication
may be reproduced, stored in a retrieval system or transmitted
in any form or by any means, mechanical, photocopying,
electronic recording or otherwise, without the prior written
permission of Quarne Publishing LLC. Opinions expressed
in articles are those of the authors and do not necessarily
UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW
News®. Cheese Market News® does not endorse the products
of any advertiser and does not assume and hereby disclaims
any liability to any person for any loss or damage caused by
errors or omissions in the material contained herein, regardless of whether such errors result from negligence, accident
or any other cause whatsoever. Copyright 2014 by Quarne
Publishing LLC.
Subscriptions: $135 for U.S., second-class delivery; $190
IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG,QWHUnational rate to all others. Printed in U.S.A.
April 18, 2014
$2.0500(-1)-$2.2500.
EDIBLE LACTOSE
(FOB)Central and West: $.4500-$.7200; mostly $.5900-$.6550.
Cheese Market News®, Publication #0598-030, (ISSN 08911509), is published weekly by Quarne Publishing LLC, 4692
Signature Drive, Middleton, WI 53562; Phone 608/831-6002;
FAX 608/831-1004. Periodicals postage paid at Madison, WI.
Circulation records are maintained by Quarne Publishing LLC,
4692 Signature Drive, Middleton, WI 53562. POSTMASTER:
Subscription/advertising rates available upon request
Contact: Susan Quarne - Publisher
P.O. Box 628254, Middleton, WI 53562
PHONE 608/831-6002 • FAX 608/831-1004
Wed., April 16
low/medium heat $1.9500-$2.1400(-2);
mostly $1.9800(-3)-$2.1400.
high heat $2.0500-$2.1950(-2 1/2).
West:
low/medium heat $1.8500(-5)-$2.1200;
mostly $1.9800(-2)-$2.0825(-2 1/4).
high heat $2.1225(-1 3/4)-$2.2225(-3).
Calif. manufacturing plants: extra grade/grade A weighted ave. $1.9798(-.0209)
based on 16,644,692 lbs. Sales to CCC: 0 lbs.
SUBSCRIPTION INFORMATION
SUBSCRIPTIONS & BUSINESS STAFF
1,305
1,584
1,428
1,162
1,097
1,117
1,098
1,133
1,191
113
106
106
109
95
87
63
NONFAT DRY MILK
Central & East:
Susan Quarne, Publisher
(PH 608/831-6002; FAX 608/831-1004)
e-mail: [email protected]
Kate Sander, Editorial Director
(PH 509/962-4026; FAX 509/962-4027)
Alyssa Sowerwine, Senior Editor
(PH 608/288-9090; FAX 608/288-9093)
Rena Archwamety, News/Web Editor
(PH 608/288-9090; FAX 608/288-9093)
Emily King, Assistant Editor
(PH 608/288-9090; FAX 608/288-9093)
John Umhoefer, FCStone, International Dairy Foods
Association, National Milk Producers Federation, U.S.
Dairy Export Council, Eric Meyer, Rice Dairy
2.327
2.113
1.972
1.900
1.900
1.903
1.872
1.840
1.811
1.812
1.823
1.798
1.788
1.769
1.790
1.800
Dry Products*
STAFF
REGULAR CONTRIBUTORS
238/11,824
Tues., April 15
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.
**Numbers are preliminary.
(Dollars per hundredweight, 3.5% butterfat test)
YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
2008
2009
2010
2011
2012
2013
2014
1,303
1,590
1,410
1,162
1,095
1,116
1,098
1,124
1,181
102
98
98
101
87
79
60
DRY WHEY FUTURES* for the week ended April 17, 2014
Fri., April 11
April 14, 2014
Change since April 1
Pounds
Percent
+427
-764
2.323
2.134
1.980
1.914
1.915
1.910
1.877
1.841
1.815
1.812
1.825
1.798
1.788
1.769
1.790
1.800
1,305
1,575
1,399
1,144
1,083
1,109
1,096
1,122
1,156
101
97
98
100
86
78
60
(Listings for each day by month, settling price and open interest)
Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.
Week
Change
Mon., April 14
2.321
2.091
1.955
1.924
1.926
1.919
1.882
1.853
1.820
1.820
1.827
1.798
1.788
1.774
1.790
1.800
Open Interest 381/11,729
Weekly average (April 14-17): Grade AA: $1.9025(-.0675).
Class II Cream (Major Northeast Cities): $2.5216(-.0217)–$2.6201(-.0822).
On hand
Monday
Fri., April 11
$1.8900
-1
$1.9000
-3
$1.9300
-4
APR14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
JAN15
FEB15
MAR15
APR15
MAY15
JUN15
JUL15
West:
nonhygroscopic $.6350(+1)-$.7100;
mostly $.6400(+1 1/2)-$.6600(+1).
nonhygroscopic $.6300(+1)-$.6900(+1/2);
mostly $.6300(+1)-$.6775(+1/4).
extra grade/grade A $.6700(+1/4)-$.7225(+3/4).
ANIMAL FEED (Central): Whey spray milk replacer $.4775(+1 3/4)-$.6150.
WHEY PROTEIN CONCENTRATE (34 percent): $1.5500(-1)-$1.9700;
mostly $1.6700-$1.8700.
DRY BUTTERMILK
(FOB)Central & East: $1.8500(+3)-$1.9600(-2).
(FOB) West:
$1.8600(-4)-$2.0200(-2); mostly $1.9200(-2)-$1.9400(-2 1/4).
CASEIN:
Rennet $4.6500(-15)-$5.2000; Acid $5.0000-$5.4000.
*Source: USDA’s Dairy Market News
WEBSITE: www.cheesemarketnews.com
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.
April 18, 2014 — CHEESE MARKET NEWS®
3
NEWS/BUSINESS
Bipartisan letters to USTR, USDA urge trade leaders to defend common meat, cheese names
WASHINGTON — U.S. Sens. Pat
Roberts, R-Kan., and Tammy Baldwin,
D-Wis., recently sent a bipartisan letter, signed by 43 other senators, to U.S.
Trade Representative Michael Froman
and USDA Secretary Tom Vilsack, urging
them to continue to resist efforts by the
European Union to use geographical
indication (GI) restrictions to impair
U.S. meat domestic sales and exports.
Last month, a bipartisan group of 55
senators signed a similar letter urging
Froman and Vilsack focused on protecting common cheese names such as
“parmesan,” “feta,” “asiago” and others.
(See “TTIP talks resume; senators urge
leaders to fight GI misuse” in the March
14, 2014, issue of Cheese Market News.)
“In country after country, the EU
has been using its FTAs to persuade
trading partners to impose barriers to
U.S. exports under the guise of protecting GIs. This trade-damaging practice
is concerning anywhere, but it is most
troubling where the U.S. has an established FTA or is actively negotiating a
new agreement,” the letter says.
For example, the letter says, countries in Central America as part of a
recently-implemented FTA with the
EU agreed to impose new restrictions
on the use of “bologna,” effectively
closing an export opportunity that the
U.S.-Central America FTA opened for
CME FUTURES for the week ended April 17, 2014
Class III Milk*
Fri., April 11
APR14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
JAN15
FEB15
MAR15
APR15
MAY15
JUN15
24.02
21.50
20.05
19.55
19.45
19.41
19.04
18.71
18.35
18.17
18.07
17.95
17.65
17.51
17.56
4,974
4,737
4,208
2,908
2,343
2,169
1,861
1,719
1,595
500
339
260
146
141
141
Open Interest 1,291/28,364
Mon., April 14
4,960
4,738
4,226
2,918
2,362
2,180
1,865
1,723
1,598
508
343
267
153
143
141
24.09
22.03
20.36
19.50
19.39
19.37
19.00
18.63
18.31
18.13
18.00
17.92
17.65
17.51
17.56
1,142/28,469
Tues., April 15
24.11
21.81
20.28
19.41
19.32
19.28
18.97
18.58
18.30
18.10
18.00
17.95
17.70
17.51
17.56
Wed., April 16
4,989
4,813
4,249
2,962
2,380
2,192
1,881
1,730
1,610
517
353
271
164
143
141
24.12
22.00
20.38
19.40
19.21
19.16
18.92
18.54
18.26
18.04
17.98
17.92
17.72
17.56
17.60
1,099/28,756
5,112
4,865
4,265
2,948
2,384
2,187
1,862
1,733
1,612
545
367
285
169
148
146
1,037/28,995
Thurs., April 17**
24.21
22.14
20.37
19.48
19.28
19.21
18.92
18.55
18.30
17.97
17.96
17.94
17.72
17.60
17.60
5,469
4,900
4,290
2,927
2,383
2,182
1,858
1,735
1,602
552
376
295
174
151
148
887/29,430
Class IV Milk*
Fri., April 11
APR14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
JAN15
FEB15
23.40
21.71
20.76
20.30
20.00
20.00
19.70
19.54
19.15
18.40
18.00
1,693
1,653
1,474
1,012
960
853
692
646
550
11
25
Open Interest 71/9,574
Mon., April 14
1,693
1,655
1,475
1,018
964
859
692
646
550
11
25
23.40
21.71
20.76
20.30
19.95
19.90
19.70
19.54
19.10
18.40
18.00
25/9,593
Tues., April 15
Wed., April 16
1,693
1,655
1,474
1,018
968
860
692
646
550
15
25
23.40
21.71
20.76
20.29
19.97
19.90
19.69
19.54
19.10
18.30
18.00
1,687
1,655
1,477
1,030
974
866
705
653
557
41
27
23.42
21.71
20.79
20.30
19.97
19.95
19.75
19.54
19.10
18.45
18.07
21/9,601
158/9,685
Thurs., April 17**
23.23
21.71
20.61
20.13
19.98
19.90
19.75
19.50
19.12
18.45
18.07
1,696
1,655
1,475
1,029
984
868
715
664
576
44
27
U.S. companies. Similar restrictions
are being imposed in other parts of
Latin America and are under discussion in many Asian countries involved
in negotiations with the EU.
The senators say this trade barrier is
of great concern to meat and other food
manufacturers in their states.
“Wisconsin has a long tradition and
proud reputation in our cheesemaking
and meat producing,” Baldwin says. “The
current trade negotiations with the European Union threaten not only the names
of common state products, but also key
drivers in our Wisconsin economy. We
must restrict any proposal that limits
our Wisconsin businesses’ ability to
export and compete both domestically
and internationally. I am standing up for
Wisconsin brats and cheese.”
In thanking the senators for calling
attention to this agricultural trade bar-
rier, the Consortium for Common Food
Names (CCFN) notes that the EU has
been aggressively moving to “own” these
names at the expense of U.S. farmers
and businesses, as well as those on other
countries. CCFN says it supports the goal
of ensuring that legitimate GIs like Idaho
Potatoes and Parmigiano Reggiano are
appropriately protected. However, it says
overly-restrictive GIs for meats could hit
smaller businesses particularly hard,
since they often specialize in artisan and
other specialty meat products.
“What you call a food is a very big
deal,” says Jaime Castaneda, executive director, CCFN. “It can add up to
billions of dollars for U.S. companies and hundreds of jobs. And for
consumers, restricting these names
means less choice, more confusion,
and very likely higher prices for
some of their favorite foods.” CMN
National Dairy Products Sales Report
For the week ended:
Cheese 40-lb. Blocks:
Average price1
Sales volume2
Cheese 500-lb. Barrels:
Average price1
Adj. price to 38% moisture
Sales volume2
Moisture content
Butter:
Average price1
Sales volume2
Nonfat Dry Milk:
Average price1
Sales volume2
Dry Whey:
Average price1
Sales volume2
4/12/14
4/5/14
3/29/14
3/22/14
$2.4149
*$2.3990
12,395,453 *10,636,462
$2.3443
11,890,081
*$2.2644
11,406,725
$2.4465
$2.3440
9,469,157
35.29
*$2.4721
*$2.3588
*9,873,253
*35.02
$2.4260
$2.2316
9,275,047
35.21
$2.3816
$2.2807
8,710,000
35.26
$1.9839
2,467,994
*$1.9593
*2,647,090
$1.8982
4,089,917
$1.8500
5,658,194
$1.9989
*$2.0522
27,682,766 *24,268,725
$2.0730
*20,311,337
$2.0857
*17,200,017
$0.6672
6,819,633
$0.6546
6,865,000
$0.6718
6,081,479
*$0.6708
*7,088,384
*
/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers.
Reported in pounds. More information is available by calling AMS at 202-720-4392.
77/9,746
Cash-Settled NDM*
Fri., April 11
APR14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
201.48
187.50
176.88
171.00
167.50
166.98
164.00
162.18
159.00
789
758
624
440
373
387
298
247
204
Mon., April 14
201.10
187.00
176.85
170.85
167.98
166.73
164.00
162.18
159.00
Open Interest
178/4,125
790
769
626
442
374
388
298
247
204
Tues., April 15
201.25
187.90
177.25
170.45
167.98
166.73
164.00
162.18
159.00
790
771
628
444
375
388
298
247
204
Wed., April 16
201.30
187.75
177.25
170.35
168.00
167.00
164.00
162.18
159.48
236/4,147
53/4,150
34/4,143
783
766
619
445
383
381
298
247
210
Thurs., April 17**
199.00
186.00
174.25
169.05
168.10
167.00
165.00
163.00
160.50
782
762
619
440
381
383
303
246
208
127/4,139
Cash-Settled Butter*
Fri., April 11
APR14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
JAN15
194.50
184.00
184.00
185.08
185.30
184.33
184.50
183.50
180.98
171.00
1,104
1,094
950
664
656
603
491
426
225
4
Open Interest
74/6,232
Mon., April 14
194.50
183.50
183.50
184.75
185.30
184.50
184.50
183.50
180.98
171.00
1,104
1,096
958
673
656
610
491
426
229
4
43/6,262
Tues., April 15
194.25
183.25
183.00
184.25
184.00
183.33
182.75
182.73
180.00
171.00
1,103
1,082
860
677
657
610
492
426
233
4
61/6,259
Wed., April 16
194.25
183.25
183.00
184.25
184.00
183.33
182.75
182.73
180.00
171.00
Thurs., April 17**
1,100
1,082
968
677
657
610
492
426
233
4
195.00 1,115
187.00 1,105
184.25 1,008
183.90 677
184.00 657
183.33 610
182.75 492
182.73 425
180.00 233
4
171.00
33/6,264
121/6,341
For more information please visit www.nelsonjameson.com
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.
4
GUEST COLUMNISTS
Perspective:
Industry Issues
Howard Kamerer is president
and CEO of WOW Logistics. He
contributes this column exclusively
for Cheese Market News®.
Breaking supply chain shackles
One would think that the term supply “chain” would imply the concept of
connection. Over time, though,changes
in your customer base, product mix,
volumes and production locations break
those links. A disconnected supply chain
is perhaps the most costly of all business
inefficiencies. The problem is that even
the most disconnected and wasteful supply chains often continue to run, losing
a little more money each day.
• Reviewing the chain links
To review a supply chain, where
should a business leader start? Most
companies begin by analyzing vendor
costs, trying to drive rate reductions.
After achieving nominal savings, companies celebrate their success and
stop there.
Conducting a traditional competitive process is a good purchasing department initiative and may net decreases
CMN Exclusive!
in transportation and warehouse services expenditures. However, the most
compelling savings come from finding
a handful of inefficiencies, which eliminate distance, physical touches, time,
or management complexity.
To find these opportunities, we have
to ask and answer two fundamental
questions:
1. Where do we want to spend our
human capital — our people, processes
and tools?
2. Where do we want to focus our
financial capital?
When considering supply chain
investments, these questions are often
overlooked. Ignoring your business’s
core competencies leads to misallocations of people, power and money.
The answers to these questions have
a fundamental impact on your supply
chain — what you build and what you
outsource. When you start the supply
chain decision-making journey with
these two basic concepts in mind, it
will dramatically affect your choices
in the following areas:
• Buy or lease buildings
• Look for 3rd party warehouse
operations
• Build your own transportation
department in-house or hire an out-
sourced management company
• Add or subtract head count to
manage these departments
• Add or eliminate processes and
systems to manage these operations
• Add or reduce long-term debt
These two factors are essential to
your business and have the ability to
change how you deliver service to your
customers.
• Understanding product flow
Now that you have an overall concept of the people, processes, tools and
money that you want to use to manage
your supply chain (yours or a 3rd party
logistics provider’s), you can start to
study product flow.
What does your business need from
a time-to-market perspective? The
shorter the delivery time required, the
closer you should position your products
to customers and the more inventory you
should have on hand in those particular
locations. This is the closest thing to a
law in logistics.
The closer you locate inventory to
your customer base, the faster you can
turn it consistently, while meeting your
customers’ fulfillment requirements.
This is due to the fact that you are
shifting logistical complexity toward
Turn to KAMERER, page 8 a
ness of insight but also can become
overwhelmed in the world of large data.
The above CME Cheese Block chart
shows the prices for cheese blocks
since 1986, with the price range constantly widening from $0.08 to $1.40
in recent years. Volatility is a function
of supply and demand dynamics. In
the case of dairy markets, I believe
the increased volatility seen in recent
times is not going to diminish, nor will
it be suppressed in a sustainable way
by policy mechanisms. Volatility is
here to stay.
With volatility comes risk/opportunity, and that is what brings me to risk
management. The most powerful action
in the realm of financial risk analysis
is hedging price risk. The complexity of
day-to-day hedging in commodities can
easily overwhelm its logic and value as a
consequence of improper planning. To
avoid such problems, a broad strategic
perspective and a coherent analysis
are often good places to start. For a
successful holistic risk management
framework, it is very important to identify, quantify risk and empower yourself
with the necessary tools to manage the
omnipresent volatility and risk.
I have put together an example of
a quantitative hedging strategy. The
tools we use are futures, options and
combinations of the two. All quantitative research begins with data. After
analyzing the data for block Cheddar
prices going back to 1986, I came up
with the idea of quantifying potential
risk reward for a cheese buyer/seller in
the following way:
Perspective:
Market Insight
Aishwarya D. Govil is a risk
management advisor at Rice
Dairy*, a boutique brokerage firm
in Chicago that specializes in dairy
and markets at dairy’s periphery. He
contributes this column exclusively
for Cheese Market News®.
Hedging dairy, from a quant’s view
I am commonly referred to as a
“quant,” or a quantitative analyst.
What does this mean? In the world of
financial markets, it means I specialize
in the application of mathematical and
statistical models. It also means I am
the “go to guy” at Rice Dairy for anything
involving complex data analysis ranging
from regressions and correlations to cut
and paste! For me, an adequate assessment of the market requires a hybrid
approach constructed of quantitative
analysis with the qualitative approach.
What is a quantitative approach?
Quantitative research is about
classifying features, counting them,
and constructing complex statistical
models in an attempt to explain what is
observed, in a straightforward manner.
Findings can be generalized to a larger
population of data and direct comparisons can be made. Quantitative analysis
allows us to discover which occurrence
is likely to be a genuine reflection of
the behavior of the market and which
one is merely a coincidence. It relies on
concepts of probability and attempts
to define a range for the possibility of
a specific event occurring.
What is a qualitative approach?
Qualitative analysis is a complete,
detailed description of the data set. By
definition, it is exploratory and it is used
when we don’t know what to expect. It
also is used to define and/or develop an
approach to the problem. Lastly, it is
used to go deeper into issues of interest
and investigate nuances related to the
problem at hand.
Quantitative and qualitative studies
both have strengths and weaknesses. A
particular strength of quantitative research is that statistical analysis allows
for generalization (to some extent) to
other populations of data. Qualitative
analysis can provide a depth and rich-
Turn to GOVIL, page 13 a
5
NEWS/BUSINESS
Johnson Industries International to debut new cooker stretcher, dry cooker systems at ICTE
By Emily King
WINDSOR, Wis. — Johnson Industries International will be debuting
new cookers at the International
Cheese Technology Expo in Milwaukee April 22-24 at booth 826.
Johnson has just announced the
availability of the Aridus Dual Auger
(DA) family of cooker stretchers. The
company says the line incorporates
the knowledge gained over decades of
pasta filata cheesemaking machinery
design and applies it to a unique,
continuous dry cooker.
The new Aridus Electromagnetic
(EM) Continuous Dry Cooker will be
displayed at the booth for personalized overviews and walkthroughs.
“We’ll be debuting both the Aridus
DA cooker stretcher and Aridus EM
dry cooker systems at ICTE,” says
Peter Nelles, owner and director,
Johnson Industries. “We’ve been in
test mode, researching, and trying
them out in several plants and finetuning.”
water. Electromagnetic cooking
eliminates fat loss to water and allows for precise temperature control,
ensuring the curd is heated to the
exact desired temperature, according
to the company.
“We’re well on our way with the
Aridus EM,” Nelles says. “The main
reason we went with electromagnetic was to target higher capacity
customers.”
Stretching in the Aridus DA Dry
Cooker is controlled by augers with
independent heating systems. The
dual augers mix the curd, retaining
moisture and fat without edge-cutting
that is common in other cookers.
Adjustable direct steam heating pro-
vides additional moisture and temperature adjustment to the cheese.
According to the company, these
innovative features and more efficient cooking method combine to
ensure the Aridus achieves higher
yields than any other Mozzarella
cooking system.
“The Aridus EM Dry Cooker is
such a radical change,” Nelles says.
“We’ve had to think outside the box,
and it’s an entirely different box. It’s
been really exciting and a lot of fun.”
Dry cooking further allows the
option of ingredient addition during
the cook process. It provides a very
thorough mixing process for adding
ingredients, Nelles adds.
“There are several reasons people
are looking into electromagnetic, and
the first is dealing with the cook water
and the fat loss associated with it,”
Nelles says. “With the Aridus EM Dry
Cooker, there is higher fat and salt
retention in the cheese.”
Johnson’s dry cooker eliminates
the need for cook water, features
linear power systems to allow for
predictable temperature control,
and instant on/off heat control. Preheating is not necessary with the new
products and options are available
for pre- and post- cooking ingredient
addition.
For more information go to
www.johnsonindint.com. CMN
CONTINUOUS DRY COOKER
“We’ve had to
think outside the box,
and it’s an entirely
different box. It’s been
really exciting and
a lot of fun.”
Peter Nelles
JOHNSON INDUSTRIES
INTERNATIONAL
The new Aridus DA system features a patent-pending “Hi-Flow”
heated auger and adds a heated
body. These systems operate with
independent temperature control in
a non-contact manner. A third adjustable heat source is provided through
direct steam injection delivering
moisture addition and lubricity for
the cheese as it moves through the
body. These three heat sources are
unique to the Aridus DA family of
cookers, says Johnson.
“The Aridus DA has proven itself
quite robust and will be debuted as
ready-to-go,” Nelles says.
Dual auger dry mixing eliminates
the cook water of traditional systems
reducing fat loss, increasing yield,
and decreasing wastewater, Johnson
adds.
The company says temperature
control, proven thorough mixing,
maximized yield, and ingredient
flexibility make the Aridus DA ideal
for many applications and production levels.
The Aridus EM Dry Cooker a
Mozzarella system that uses electromagnetic power in place of the
traditional cooker-stretcher cook
YIELD MAXIMIZED
Precision Heating. Waterless Cooking.
Continuous Operation.
As the premier designer and manufacturer of
mozzarella cheese making and cheese reduction
machinery, Johnson Industries has been dedicated
to serving the needs of cheese makers and food
processors around the world for over four decades.
Proven technology, robust design, and unmatched
reliability are found in every machine we deliver.
Cooker Stretchers
Rotary Molder Chillers
Cutters & Shredders
Complete Lines
Since 1964, our cooker
stretchers have provided the
control and reliability needed
to produce the finest pasta
filata style cheese possible.
Proven sanitary forming
technology with changeable
molds, our line of RMCs delivers
the widest range of molding
capacities in the world.
Innovative design features
and robust construction are
the defining characteristics
of our cutting machines and
shredding systems.
From cheese making, to
processing, to packaging,
we partner with you to design
a production line that supports
your unique requirements.
TO REQUEST PRICING, CALL 608-846-4499 OR VISIT
www.johnsonindint.com
For more information please visit www.johnsonindint.com
6
GUEST COLUMNIST
CMN Exclusive!
Perspective:
Industry Innovation
John Lucey is director of the
Wisconsin
Center
for
Dairy
Research at the University of
Wisconsin-Madison. He contributes
this column exclusively for Cheese
Market News®.
Changing paradigm
in the role of universities
It’s a concept here in Wisconsin that
the “boundaries of the university are the
boundaries of the state.” Known as the
Wisconsin Idea, it encourages university
efforts to move beyond the lab to reach
industries and individuals around the
state or the world. While universities
may be known for their graduation
rates and research programs, there
is now a movement for universities to
expand outreach efforts and become
a more important economic driver
including an enhanced role for the
commercialization of basic research.
Increased university support programs,
including courses for entrepreneurs
and funds to encourage researchers to
scale-up their research, are helping to
bring the university efforts out of the lab
and into the hands of companies who
can use the knowledge to strengthen
their industries while also stimulating
the economy.
In recent years, the food/dairy sector
has been engaging in these efforts by
creating programs that work to bring
innovations and discoveries to market.
New Zealand recently launched its
Food HQ program and Ireland’s food
research organization Teagasc began
its Food Innovation Gateways program,
both of which work to commercialize
technologies and products discovered
at their various institutions. The CDR,
located on the UW-Madison campus,
has developed a commercialization and
economic development program thanks
to initial funding from the federal i6
program and various partners including
the Wisconsin Economic Development
Corporation and the Wisconsin Milk
Marketing Board. In fact, the CDR TURBO (Tech Transfer, University Research
and Business Opportunity) program and
its associated new technology portfolio
will be officially launched at an event
on April 22, 2014, at the International
Cheese Technology Exposition in Milwaukee. Developed to increase the
speed of commercialization of dairy
and food related ideas/concepts into
products on the market, TURBO harnesses the power of the UW-Madison
research engine and the strengths of
its partners to bring novel technologies to the marketplace. With partners
from all around the nation, including
the U.S. Dairy Export Council and the
Dairy Research Institute, TURBO can
offer entrepreneurs access to patented
technologies, technical support, business planning, market development,
potential funding sources and so much
more — which is just another benefit of
partnerships between universities and
business. This is a logical extension for
CDR’s well-regarded efforts on industry
training, product development and applied research.
These programs are an important
part of what universities can offer.
They not only provide the economic
opportunities mentioned above, but
they also provide mechanisms for
businesses and universities to join
together through open innovation
type partnerships. As companies look
to outside experts for research and
development assistance, these commercialization programs can provide a
unique opportunity for companies, research institutions and universities to
work together to turn new technologies
into products for the marketplace. By
providing scale up assistance, sensory
and analytical testing, trouble shooting
and more, the TURBO program can
help companies develop their own
ideas or expand on a CDR/UW-Madison
patent/novel concept. For companies
that already have a substantial R&D
department, TURBO and other such
programs can help through providing
expert technical support, new ideas
and regulatory assistance that can
supplement the company’s existing
resources.
While the research lab may be the
focus for many of these programs,
various university support groups also
play a key role in advancing campus
economic development goals. Groups
such as the Wisconsin Alumni Research
Foundation, which helps to promote
patented technologies and invests in
commercialization efforts at the UWMadison, assist scientists, professors
and companies as they work to license
their patents. UW-Madison also recently
launched a Discovery to Product (D2P)
program which encourages the commercialization of university-patented
technologies. While some other universities have industry or economic development support groups, UW-Madison
has been particularly engaged in these
efforts. The new UW-Madison Chancellor Rebecca Blank, with her extensive
background in economic development,
is a vocal supporter of the university
becoming a stronger economic driver.
It’s clear that both the university
and private companies can benefit from
strong on-campus economic development programs. When research knowledge and insights are shared, through
open innovation or collaborative ventures, the university and the state become stronger. By extending the boundaries of our research labs (The Wisconsin Idea) we are better positioned to
move the dairy industry forward, while
benefiting researchers, entrepreneurs
and educators, all at the same time.
That’s the new paradigm.
CMN
The views expressed by CMN’s guest
columnists are their own opinions
and do not necessarily reflect those of
Cheese Market News®.
Third Generation Wisconsin
Licensed Cheese Maker
and Wisconsin
Licensed Cheese
Grader
(VW
We’re Proud to Offer White and Colored Cheddar
Ranging from Mild to Extra Sharp in Flavor
■
■
■
■
Wisconsin Premium 640’s
Wisconsin Premium 40 lb. Blocks
Wisconsin Premium 500 lb. Barrels
Wisconsin Premium Organic Sharp Cheddar,
Monterey Jack, Colby, Pepper Jack & Much More
4 Generations
in the Cheese
Business
6HWDVLGH3URJUDPV&KHHVH*UDGLQJ6HUYLFHV
6SRW3XUFKDVHV$YDLODEOH
NOVAK'S CHEESE OF WISCONSIN, INC.
Tel: 920.338.1571 Fax: 920.338.1714
Bill Novak II & Ben Novak
%LOO¶V&HOOELOOQRYDN#QRYDNVFKHHVHFRP
%HQ¶V&HOOEHQQRYDN#QRYDNVFKHHVHFRP
www.novakscheese.com
For more information please visit www.novakscheese.com
For more information please visit www.epiplastics.com
7
NEWS/BUSINESS
Letter to editor: ‘Farm to Fridge’ bill may spell trouble for dairy business in California
To the editor:
The “Farm to Fridge” bill, which
proposed the legal sale of raw milk in
California by unlicensed small home
dairies (not more than 3 cows or 15
goats), did not advance at the Committee
on Agriculture hearing in Sacramento
on April 9. Selling Grade A raw milk to
retail in the state of California is legal,
if you are licensed to do so. According to
the California Department of Food and
Agriculture’s (CDFA) website, currently
only two licensed dairies are doing it.
Outside of that, if somebody wants to sell
their raw milk to the public, it’s illegal.
Many small home dairies are making
the case that they have excess milk going
to waste and they need a legal way to get
rid of it. More than likely though, if a
small family dairy is providing raw milk
for their family alone, there shouldn’t
be that much excess. If there is, in the
instance of owning and milking more
than one cow, it appears there is intent
to sell. If there’s intent to sell, the home
dairy should have to be licensed in order
to distribute the raw milk.
The “Farm to Fridge” bill, as it was
at the hearing, set forth that a small
home dairy could legally sell raw milk
from their farm without a plant or milk
handler’s license if they met standards
through inspections which are without
fee and conducted by their county
health department instead of the CDFA’s
licensed dairy inspectors. (This is something I find particularly odd. Why would
you want a county health department
inspector, frequently biased against
agriculture, inspecting your animals and
farm in the first place? They’re not even
trained in the standards and practices of
the dairy industry like the CDFA’s people
are.) Moreover, scheduling these inspections would be the sole responsibility of
the farmer as opposed to the quarterly
unannounced inspections licensed dairies adhere to. Keeping records of their
milk sales also appeared somewhat
optional. Therein lies the problem. It is
these elements of the bill that present
a public health risk with the potential
to manifest into something nobody in
the dairy business wants to experience.
So far, 16 states have passed similar
legislation and with so many steadfast
proponents in California, it won’t be
long before another version of this bill
is presented. At the hearing, I learned
that there are between 1,000-2,000 small
home dairies in the state, far more than
I would have guessed. This means thousands of cows exist that could potentially
be producing raw milk for sale if the bill
were to pass. Selling food to the public
requires that every producer within a
category be subject to the same amount
of oversight and the dairy category should
be no exception. Each small dairy wishing
to participate in the sale of their raw milk
needs to be licensed with the CDFA and
undergo a paid and proper unannounced
inspection at least twice a year.
Oftentimes, illegal milk sales in
the state are not even pursued by the
CDFA in select counties because their
district attorneys refuse to file charges.
Sympathy doesn’t trump the law. Clearly,
there is a demand for raw milk along with
farmers willing to meet this demand but
permitting the illegal sale of deregulated
raw milk is not the answer. So what is?
This item of legislation in its current
form is only a fast fix which leaves room
for a myriad of unintended consequences to ruin dairy businesses in California.
If it fails to provide more stringent
regulation, it could be disastrous for our
farmstead and artisan dairy operations,
beginning with people publicly protesting its leniency once it makes it to the
California State Legislature.
To be sure, I am an advocate for
raw milk and for people exercising and
protecting their right to choose their
own food, as they should, but farm
sales of raw milk need to be legal in the
same way that all others are. Let’s start
a dialogue and come up with a more
comprehensive piece of legislation that
includes licensing, properly executed
biosecurity measures, and consideration
for the livelihoods of other dairy farmers
in California and across the nation.
Tim Pedrozo
dairyman & owner,
Pedrozo Dairy and Cheese Co.
Orland, Calif.
Cheese Market News welcomes
letters to the editor on matters pertaining to the industry at large. All
submitted letters should include the
writer’s name, company affiliation
and telephone number, and letters
must not be of excessive length. The
views expressed in letters to the
editor are strictly the writers’ own
opinions and CMN does not take any
responsibility for the views stated by
those who write to the editor. CMN
retains the right to determine when
or if a letter will be published as well
as the right to edit letters to meet
CMN’s length and style guidelines.
For more information please visit www.cheeseconference.org
8
NEWS/BUSINESS
KAMERER
Continued from page 4
the edge of the supply chain systems.
In essence, the last step becomes the
fastest, shortest and the simplest to
execute, helping to eliminate possible
variances and fill rate failures. This
approach is costly, but the advantages
are obvious.
On the other end of the continuum
is a methodology to stage your inventory
nearest your production facility. This allows for the production and shipment of
stock with the required lead time built
in. This approach eliminates inventory
touches and requires that your production capacity and schedule match your
customers’ demands more precisely.
If only your company’s needs were so
simplistic. In reality, most dairy operations, due to varying needs and legacy infrastructure, require blended approaches
to inventory management. That’s where a
process called “network analysis” provides
substantial value. Network analysis is a
process that examines customer requirements, shipping locations, storage needs
and volumes, reducing touches and paid
transportation mileage.
By applying lean production methodologies to both inbound (feeding
production) and outbound (feeding
customer demand) transportation, you’re
attempting to lower the costs of a flawed
structure. Eliminating unneeded movement is the primary goal of a supply chain
network analysis. These represent your
largest cost-saving opportunities and are
where you should focus your energy. This
type of analysis, however, requires years
of experience and tools to compile and
evaluate the data.
Now that you have a better understanding of the complexity involved in
designing and managing an efficient
supply chain, it makes sense to revisit
the basic question. Is this an area where
your company wants to focus its people
and financial resources, or does it distract you from your core dairy business
competency? Even companies with the
financial resources to allocate toward this
function quickly find it more complicated
than expected.
• How can a 3PL help?
A good 3rd party logistics (3PL) company can accurately conduct the network
analysis leading to clear outcomes. Sec-
ondly, they have the ability to provide a
matrix of services that deliver the choices
to unlock savings.
Most 3PL providers offer basic choices
covering limited geographic storage needs
and fractional transportation solutions.
Full-service providers go much further,
delivering design services to build a facility
from the inside out. They also possess the
skill to craft the requirements of racking
and material handling equipment. The
best partners can design the building and
provide lease options to carry financing of
the facility on their own books.
Great 3PL companies provide choices
to manage the facilities completely and
effectively, including hiring of personnel,
establishing the highest standards for
food and personnel safety and inventory
management.
Transportation management goes
hand-in-hand with the placement of
physical inventory. The same premise
holds true for the value of managed
transportation services as do storage and
handling scales of economy. It’s about
delivering the people, processes and tools
to eliminate unnecessary movement and
touches. A 3PL will have the management
capabilities, scale and size to deliver
transportation management at a much
lower cost. Remember, it’s less about daily
management of lanes and the trucking
assets themselves and more about the
overall strategic management of them.
Regardless of your requirements,
your business demands the power to
choose from an array of services and
the ability to leverage the expertise that
drives cost savings consistently. CMN
EXPAND
For more information please visit www.wowlogistics.com
“We will be installing multiple lines,”
says Andrew Tobisch, director of communications, Schreiber Foods. “The
expansion will enable us to leverage
technology and be more competitive in
the marketplace.”
Tobisch says the expansion will add
more than 100 jobs to the plant, which already employs approximately 300 people.
A significant number of those jobs will
be filled by those who are transferring
from other Schreiber locations.
“Most of it will be renovation work,
adding lines inside the building. There is
not a lot of brick and mortar,” Tobisch says
of the expansion, which is anticipated to
wrap up late spring to early summer 2015.
The plant is located on the same
site as one of Schreiber’s distribution
centers in Carthage, and Tobisch says
this will allow the company to better
serve its customers.
“This is ultimately centered on
our customers, providing them with
high-quality products and exceptional
business solutions,” he says.
CMN
9
NEWS/BUSINESS
Wisconsin Milk Marketing Board approves $28.84 million promotion budget for FY2015
MADISON, Wis. — The board of directors
for the Wisconsin Milk Marketing Board
(WMMB) has unanimously approved
the $28.84 million promotional program
plan and budget covering the 2015 fiscal
year (FY), which begins July 1 and runs
through June 30, 2015. The FY2015 plan
covers in-state and national cheese and
dairy product promotion; retail, food
processing and foodservice marketing
and educational programs; national communications activities; and administrative
budgets.
The FY2015 budget is $807,000 lower
than last year’s budget due to less revenue
in the newly-approved budget.
Communications activities in the
FY2015 budget include national Wisconsin
Cheese advertising and public relations,
in-school nutrition education programs
conducted by the Wisconsin Dairy Council and statewide promotion programs
for fluid milk and other Wisconsin dairy
products. Also included are promotional
support for statewide June Dairy Month
events, the “Tour of America’s Dairyland”
cycling series, and Wisconsin State Fair
activities and various farm shows. Other
in-state seasonal activities will include
sponsorship of the WIAA high school state
tournaments and other sports-oriented
marketing promotions involving teams
at the University of Wisconsin-Madison,
UW-Green Bay and Marquette University.
Support for Wisconsin’s Alice in
Dairyland program and the year-round
promotion activities conducted by 63
County Dairy Leader Groups are again
also part of the FY2015 promotional plan.
The “America’s Dairyland” television series and weekly “Wisconsin Dairy News”
segments also are included next year
as well as the online magazine, Grate.
Pair. Share.
The FY2015 budget continues to
support the organization’s consumer outreach efforts through social media portals
such as Facebook, Twitter and online
blogs, as well as through popular websites
which helped generate more than 2 billion
search (CDR), which provides research
and technical assistance to Wisconsin
cheese and dairy processors.
The largest portion of the budget,
$14.898 million, is allocated for channel
management, while $12.468 million is
allocated for communications. Administration will receive $1.136 million of the
budget, $275,000 will go to a contingency
fund, and $63,000 will go to capital appropriations.
WMMB is a nonprofit organization
created by Wisconsin dairy farmers to
promote the consumption of milk, cheese
and other dairy products made in Wisconsin. It is overseen by a board of 25 dairy
farmer-directors elected for three-year
terms by the state’s dairy farmers. CMN
It’s Gold,
Silver and
Bronze For
Reny Picot!
Further price declines
seen at GDT auction
AUCKLAND, New Zealand — The GlobalDairyTrade (GDT) price index was
down 2.6 percent, and average prices
for almost all commodities weakened
further Tuesday on GDT, Fonterra’s
internet-based sales platform.
The average price achieved across
all contracts and contract periods
increased 0.6 percent for anhydrous
milkfat to US$4,086 per metric ton FAS
($1.8534 per pound).
Other average prices and the percent
decrease from the last trading event
are as follows:
• Butter: US$3,832 per metric ton
FAS ($1.7382 per pound), down 4.9
percent.
• Buttermilk powder: US$4,075 per
metric ton FAS ($1.8484 per pound),
down 8.6 percent.
• Cheddar: US$4,273 per metric
ton FAS ($1.9382 per pound), down
3.3 percent.
• Milk protein concentrate: US$7,824
per metric ton FAS ($3.5489 per pound),
down 7.0 percent.
• Rennet casein: US$10,630 per
down 4.3 percent.
• Skim milk powder: US$3,969 per
down 4.4 percent.
• Whole milk powder: US$3,990 per
down 1.6 percent.
The next trading event will be
held May 6. For more information,
visit www.globaldairytrade.info. CMN
consumer impressions last year.
Plans for the upcoming year also
continue to support Wisconsin Cheese promotion and activities in all 50 states and
continuing promotional initiatives within
the state for all Wisconsin dairy products.
At the national level, activities include
retail and foodservice promotions, buyer
education, manufacturer/marketer/co-op
product demos, point-of-sale information
and in-store Wisconsin Cheese signage.
Expanding Wisconsin identification on
more retail cheese packaging also is
included in the plan as well as increased
focus on having more Wisconsin Cheese
used in the pizza and sandwich segments.
The FY2015 budget continues support
for the UW-Madison Center for Dairy Re-
Tradition, flavor and quality
come together to create this
year’s prestigious 2014 World
Championship Cheese Winners.
GOLD: Brie – Triple Créme
Layered with Herbs
• Using Only The Freshest Milk
• Carefully Handcrafted
• Made By Award-Winning
Cheesemakers
• Delectable Flavors in a
Variety of Sizes
SILVER: Camembert
BRONZE: American Morbier –
French Style Cheese
“Always A Cut Above
The Rest” . . . Indulge yourself
and your customers with
only the best from Reny Picot
SPECIAL MENTION:
Brie - Triple Créme Layered with
Six Peppercorn Blend
RENY PICOT CHEESES, PROUDLY
HAND-CRAFTED BY OLD EUROPE CHEESE
SPECIAL MENTION:
Natural Smoked Gouda
1330 East Empire Ave. • Benton Harbor, MI 49022
800.447.8182 • 269.925.5003 • Fax: 269.925.9560
www.oldeuropecheese.com
For more information please visit www.oldeuropecheese.com
10
NEWS/BUSINESS
Milk Specialties Global receives organic certification for milk proteins at Nebraska plant
EDEN PRAIRIE, Minn. — Milk Specialties Global this week announced
that, in an effort to meet the demands of
consumers, the company now is certified
to produce organic milk proteins out of
its Norfolk, Neb., facility.
“You can’t go into any grocery
store or restaurant without seeing
organic as an option, and we want to
be able to help our customers meet
their customers’ growing demand
for organic,” says Benoit Turpin, vice
president of sales and marketing,
Milk Specialties Global. “Organic is
not a fad, it is a trend that has staying power.”
Milk Specialties Global’s Norfolk
facility was certified organic earlier
this month under the National Organic
Program by Organic Crop Improvement
Association International Organic
Certification. This certification allows
Milk Specialties to produce organic milk
protein concentrate (MPC)-70, MPC-80,
MPC-85, milk protein isolate-90, lactose
and permeate.
“Customers have responded positively to the news of the certification
of our Norfolk plant, which has led
us to explore certifying our Mountain
Lake, Minn., plant,” Turpin adds, noting
certification of that plant is expected
to be completed this summer.
Milk Specialties Global is a manufacturer of nutritional ingredients for
the health and wellness, performance
nutrition and functional food industries, with manufacturing facilities
in Wisconsin, Minnesota, Nebraska,
Illinois, Utah and California. CMN
Toast with milk
Selling YOUR Dairy Business
Is OUR Business
“
Creative played an integral
part of crafting the proposal for
us to purchase Jim’s Cheese
Pantry. Michael and Bob were
present with industry knowledge
throughout the process; we were
confident that they were current.
We were able to develop a creative
deal structure with their expertise.
While buyer and seller had to both
make adjustments, the team was
with us each step of the way to
make this an exciting and
successful acquisition for us.
Since 1979, Creative Business
Services has sold hundreds of
businesses. We are actively
assisting individuals and
national/international companies
to acquire businesses in the dairy
industry — especially cheese and
dairy-oriented distribution and
manufacturing companies.
”
Photo courtesy of Plains Dairy
AMARILLO, Texas — Some of the board members of Plains Dairy toast the recent
completion of a $10 million expansion of the company’s plant in Amarillo, Texas,
during its April 9 dedication. The completed expansion, which included a new raw
milk receiving bay, upgraded equipment, new fillers and several other upgrades,
also coincides with Plains Dairy’s 80th anniversary celebration this year.
“Every department has expanded and grown,” says Michael Holliman, marketing manager, Plains Dairy. “It’s all to help with efficiency
and to grow with our parent company, Affiliated Foods.”
CMN
— Chip Kubly and Steve Silvis,
Buyers of Jim’s Cheese Pantry
Arthur Schuman now exclusive U.S.
distributor of Dodoni Greek cheeses
www.CBS-Global.com
Creative Business Services
920.432.1166
800.366.5169
For more information please visit www.CBS-Global.com
FAIRFIELD, N.J. — Arthur Schuman
Inc. recently announced a partnership
with the Greek company Dodoni SA to be
the exclusive importer and distributor
of Dodoni SA Products in the United
cheese – our wolrd
Pre-Drainage, Automatic Filling and De-Moulding of 6.5 feet long Moulds for the Production of 4.5 feet long Muenster, Havarti or Brick Cheeses
Pre-drainage and filling
of cheese curd into
6.5 feet long moulds
De-moulding of 4.5 feet long cheeses
by gravity into a water bath
For more information please visit www.alpma.com
4.5 feet long Muenster,
Havarti , Brick Cheeses
States.
Dodoni is known around the world
for its PDO (protected designation of
origin) Feta and other Greek dairy products, Arthur Schuman Inc. says, adding
that this partnership now provides the
U.S. market with widespread access to
these authentic Greek products.
“As a company that prides itself on
importing the best cheeses and working
with the strongest and most sustainable
companies, Dodoni SA is a natural fit
for us,” says Neal Schuman, president
and owner of Arthur Schuman Inc.
“We believe Dodoni, and particularly
its PDO Feta cheese, will thrive in the
U.S. market.”
Dodoni cheese and dairy products
currently are available for order from
Arthur Schuman Inc., and requests from
customers across retail, foodservice
and industrial markets may be placed
starting immediately. The products will
be available at major club stores with
national reach, with additional outlets
to follow.
Arthur Schuman Inc. and its distribution network will be targeting all
channels of distribution, in particular
those customers who demand and appreciate the best quality cheeses, the
company says.
For more information, visit
www.arthurschuman.com or www.
dodoni.eu/en/home.
CMN
11
NEWS/BUSINESS
The Cheese Guys continues tradition of
integrity, personality in cheese marketing
By Alyssa Sowerwine
BRIGHTON, Mich. — You may know
them from their “loud” clothing ensembles, or perhaps their iconic logo — a
wedge of cheese with sunglasses and
sandals, smiling and waving to customers.
The Cheese Guys, based in Brighton,
Mich., is a team of specialists with more
than 80 years of combined experience
and expert knowledge in all aspects
and applications of marketing cheese.
At the group’s helm is Patrick
Spaulding, president and owner of The
Cheese Guys and its parent company,
Spaulding & Associates.
Spaulding & Associates was started
in 1963 (then Spaulding Sales Inc.)
by Patrick Spaulding’s father, Donald
Spaulding.
“My father started this food brokerage company out of the dining room
of the house I grew up in,” Patrick
Spaulding says.
Spaulding Sales began by representing
various manufacturers supplying the foodservice industry. Don Spaulding sold direct
to Domino’s and Little Caesars, finding
that pizza companies were great cheese
customers, Patrick Spaulding notes. His
father also sold for representatives of
mushroom and meat manufacturers.
“As the pizza companies’ success
grew through the 1970s, so did my father’s
representation of cheese companies in
Wisconsin,” Patrick Spaulding says.
Patrick Spaulding joined in 1976 to
help with the dairy and meat side of
the family business. His sister, Suzanne
Spaulding, joined the company in 1983
to help support end user calls to support the company’s dairy sales. In 1995,
the family brokerage company became
Spaulding & Associates.
Patrick Spaulding notes that the
company’s partnership in 1989 with Alto
Dairy, Waupun, Wis., “really catapulted us
into the national dairy scene with pizza
operators and the foodservice industry.”
To help distinguish itself in the
industry, The Cheese Guys division was
formed in 1995.
This brand was born primarily to help
the company focus on the dairy sales it
had established at the time, primarily
in Wisconsin, and to support the growing expectations of a large foodservice
customer, Patrick Spaulding says.
The Cheese Guys consists of Patrick
Spaulding heading up nine field representatives. The Cheese Guys has a dedicated sales and support team to cover
32 states. Also key to the team is Mike
Feeney, who became associated with
the Spaulding organization in 1992, supporting all aspects of the dairy business.
Now the company comprises a third
generation of Spauldings, with Patrick’s
son Jay Spaulding joining in 2007.
Additional Cheese Guys team members in addition to the Spauldings and
Feeney, who now manages the group’s
multi-unit regional chain business,
include Patrick Elkins, Nathan Gorang,
Brian Argersinger, Michael Bauchman,
Rodney Butcher and Jim Andersen.
The Cheese Guys mission is to “communicate, educate and demonstrate all
things cheesy,” Patrick Spaulding notes.
In addition to its playful logo, The
Cheese Guys team in 2007 formed a
partnership with Loudmouth Golf —
a U.S. sportswear company based in
Sonoma County, Calif., known for its
“flamboyant” trousers and apparel —
after Patrick Spaulding became friends
with Loudmouth founder Scott “Woody”
Woodworth. The Cheese Guys ads feature the team in various Loudmouth
Turn to SPAULDING, page 15 a
Photo courtesy of Spaulding & Associates
‘LOUDMOUTH’ — The Cheese Guys has a partnership with the Loudmouth Golf clothing line
to stand out among “a sea of beige,” says Patrick Spaulding, pictured, president and owner of The
Cheese Guys and Spaulding & Associates. “We wanted to market ourselves outside the box to show
we are fun to work with, while at the same time we also are well-trained industry professionals focused on cheese,” he says.
THE CHEESE GUYS…
Your Total Cheese Sales & Marketing Support Team!
• Over 80 years of combined experience
• Expert knowledge in all aspects and
applications of marketing cheese
• We represent quality manufacturers
from all over the U.S. and World
• Expertise in imported and
specialty cheeses
• Broad knowledge of club stores and
general merchandising programs
Call one of the experts on
our team today...
Patrick Spaulding Suzanne Spaulding
Mike Feeney
Jay Spaulding
Patrick Elkins
Michael Bauchman
Nathan Gorang
Rodney Butcher
Brian Argersinger Jim Andresen
Can you SPOT the extraordinary,
well-versed team working on your behalf?
RETAIL • FOODSERVICE • INDUSTRIAL
THE CHEESE GUYS
(800) 521-7335 • FAX (810) 227-4218
Email: [email protected] • Web: www.cheeseguys.com
For more information please visit www.cheeseguys.com
12
NEWS/BUSINESS
New Zealand-based Haden & Custance looks to expand business with U.S. cheese companies
By Rena Archwamety
HASTINGS, New Zealand — Haden
& Custance, an engineering firm that
specializes in providing solutions for
market-leading cheese processors
around the world, is preparing for a
busy year of increased business opportunities with U.S. cheese companies.
The New Zealand-based company, which provides turnkey design,
manufacture and third-party systems
integration of automated technologybased solutions for the cheese industry,
already counts major dairy brands
within the United States, New Zealand,
Australia and Europe among its clients.
In October, it announced it had won
another major project with a leading
U.S. brand name cheese processor
for the supply of turnkey 40-pound
cheese block handling from warehouse
to individual cutting lines, including
automated block de-cartoning and debagging and in-line block tracking at
up to 80,000 pounds an hour.
Haden & Custance has been operating for 49 years and serving the U.S.
cheese industry since 2002. Currently
it has technology installations in five
U.S. states, and the company hopes to
expand its reach to more leading U.S.
cheese companies in the near future.
“We have a strong growth strategy
in place in the U.S.,” says Martin Kirk,
general manager of sales and marketing, Haden & Custance, indicating that
the company’s customer value proposition is spreading fast. “Based on the
present business volume and feedback
received from existing customers, the
credible value of what we can bring
to market, and the realization of the
key benefits make for a very profitable
investment.”
He points to a testimonial from
one of its U.S. customers: “Haden &
Custance is the only company that we
are aware of globally who can provide
a fully functional and reliable onestop turnkey solution that meets our
specific needs,” the customer says.
Core solutions Haden & Custance
provides include: palletizing and depalletizing; individual block tracking;
automated de-cartoning/de-bagging;
cheese recipe management for shred
lines; mold detection technology; and
other system components such as pallet dispensers, re-stackers, elevators,
lowerators, accumulation conveyors
and stretch wrappers.
Haden & Custance offers a full
turnkey designed solution for cheese
block handling from warehouse to
multiple in-feed cutting lines. Its technologies have many unique benefits,
including a fully-automated process
for handling of 40-pound cheese blocks
that can be depalletized, decartoned
(both in-line and off-line) at rates of
up to 16 per minute, as well as fullyautomated debagging. Its systems also
offer early, automated mold detection
technology and comprehensive product tracking that is able to trace up
to nine different cheeses from nine
different pallet sources through the
entire cheese process.
Kirk notes that customers appreciate early on in the consultation process
that Haden & Custance has the application knowledge, experience and
well-received technologies to meet
their requirements. Typically, this
consultation begins by gaining an indepth understanding of the customer’s
process and then a sharing of ideas for
future possibilities.
“Future-proofing technology is
what we offer, often uncovering production benefits through applying
automated technology that a customer
may not have thought of,” Kirk says.
“We collectively design a system with
them based on their future needs.
Everything we do is value-driven.”
Customers tend to warm quickly
to Haden & Custance’s approach
to delivering individual customer
solutions using “Kiwi ingenuity” and
backed up with a 100-percent written
performance guarantee, the company
says, and it refers to this positive
experience as delivering “customer
wow factor.”
“Our objective is to deliver a lasting
positive memorable experience with
every customer interaction,” Kirk
says. “We provide this positive experience that customers quickly relate
to in terms of delivering leading-edge
technology that reduces production
overhead costs while maximizing net
return on investment (ROI). Typical
ROI is 7-12 months. This creates a
powerful customer value proposition.”
Kirk says those interested in
Haden & Custance’s services in
the United States can contact its
U.S. representative, Ken Mauser of
Mauser Inc., at 941-730-0065. The
company also will be at Booth No.
1729 at the ICTE Expo.
CMN
Horizon Sales
of Minnesota
Can Provide
All Your Dairy
Ingredients
and Sell All
Your Dairy
Products
We specialize in using
our extensive network
to find a home for your
excess inventory and
finding ingredients for
your production needs.
We handle all shipping
and can rework
and repackage.
No quantity
too large or
too small
CHEESE
“Our Team Can
Assist Your Team”
Blocks and Barrels
Trim and Fines
Flavored
Process and
Imitation
BUTTER/MILKFAT
DAIRY
POWDERS
CALL US
US WI
WITH
ITH
T Y
YOUR
OUR
OU
R UN
UNIQ
UNIQUE
I UE S
SALES
ALES
AL
ES
AND PROCUREMENT NEEDS:
Dean Uglem
Eric Kellin
Pat Kellin
877-914-5400
For more information please visit www.hadencustance.com
[email protected]
[email protected]
[email protected]
Nonfat Dry Milk
Whey Products
Milk Protein
Concentrate
Buttermilk,
Casein, Lactose
horizonsalesinc.com
For more information please visit www.horizonsalesinc.com
13
NEWS/BUSINESS
appreciate all those who took the time
to contact me with their opinions.”
Last month, two bills were introduced in the U.S. House of Representatives that would prevent the federal
government from interfering with interstate raw milk sales. (See “Industry
voices concerns on federal raw milk
legislation” in the March 28, 2014, issue
of Cheese Market News.)
GOVIL
This intuitively means you risk $1.60
to make a $1.00 if you are a buyer or in
the seller’s case, you risk $0.625 to make
$1.00. Based off these calculations, a
hedging guideline can be laid out. That
being said, these values are as dynamic
as the market itself.
An example would be to use futures
when the risk reward is highly in your
favor, and to buy outright options (calls
for upside, puts for downside) when it
is not. Risk reversals are ideal when
the risk reward ratio is closer to 1.
We can use the ratio calculated above
to gauge the relative position of the
market and decide which strategy will
be appropriate.
You would enter into a risk reversal if
you want to hedge your underlying risk
while lowering the cost of the premium.
You would be buying and selling options
simultaneously. A very popular strategy
is the “zero-cost” risk reversal. That
means that collected premium from
the sale of the option perfectly offsets
the premium to be paid for the other
option. You will have a fence or a collar
between the two prices involved in the
trade unlike futures which establish
one fixed price.
When implementing the risk management framework, the idea would
be to use specific strategies according
to the calculated risk reward ratio. I
would rate futures as the most aggressive and buying outright options as the
most conservative hedging strategy.
Risk reversals would be somewhere in
between. Being aggressive when the
risk reward is in your favor and getting
conservative when it is not is a best
practice. Once you are comfortable with
managing these positions, you can use
them simultaneously and expand your
hedging activities.
A hedging guideline will serve as a
point of reference while making decisions in any market condition. This is
where the qualitative analysis comes in.
Quantitative analysis will provide you
with a football and time on the clock;
it is your qualitative analysis of reading
the defense to determine whether to
throw it to the slot receiver or to the
guy down the field.
When done well, the financial,
strategic and operational benefits of
While demand for raw milk may be
growing, many still are urging lawmakers to reject calls to increase its availability for the sake of consumer health
and protection.
The Center for Science in the
Public Interest (CSPI) earlier this
month published its findings based on
outbreak data gathered over a 10-year
period. Among these, it says out of 104
outbreaks of illness linked to milk, 70
percent were caused by raw milk. In
other works, CSPI says, although less
than one percent of consumers drink
raw milk, they bear 70 percent of the
burden of illnesses caused by milkborne outbreaks.
“Pasteurization of milk is one of the
most important public health advances
of the last 100 years, sparing countless
AN
FOR
people from infections and deaths
caused by Salmonella, E. coli and Listeria,” says CSPI senior food safety attorney Sarah Klein. “Consumers should
avoid raw milk, and lawmakers should
not expand its availability.”
CMN
AFFINITY
®
SUPERIOR SANITATION
® Affinity and Urschel are registered trademarks of Urschel Laboratories, Inc. U.S.A.
RAW
hedging can go beyond merely avoiding financial distress by opening up
options to preserve and create value
as well. But done poorly, hedging in
commodities often overwhelms the
logic behind it and can actually destroy
more value than was originally at risk.
As markets are dynamic, hedging strategies should be adjusted dynamically
in line with market changes in order
to get the best out of them.
CMN
*These observations include information from sources believed to
be reliable, but no independent verification has been made and therefore
their accuracy and completeness
cannot be guaranteed. Opinions
and recommendations expressed
are the opinion of the authors and
are subject to change without notice.
The risk of loss in trading futures
contracts or commodity options can
be substantial, and investors should
carefully consider the inherent risks
of such an investment in light of their
financial condition.
X Sanitary highly polished stainless steel
surfaces deter bacteria.
su
X Food zone completely separate from the
mechanical zone.
m
X Hinged swingaway panels and sloped
surfaces assist in maintenance and washdown
su
procedures.
p
X U.S.D.A., Dairy Division Accepted.
The
Th
he AFFIN
AFFINITY® Cheese Dicer
The ultimate dicer with superior sanitation
delivers precise cuts at maximized capacities.
dŚĞ'ůŽďĂů>ĞĂĚĞƌŝŶ&ŽŽĚƵƫŶŐdĞĐŚŶŽůŽŐǇ
www. U R S C H E L .com
phone + 1 2 1 9 . 4 6 4 . 4 8 1 1
For more information please visit www.urschel.com
A growing portion of the global dairy industry relies on this team for
strategizing and executing their price risk management.
Think of our team as an extension of yours.
Toll Free: 866.334.2684 | www.ricedairy.com
For more information please visit www.ricedairy.com
14
NEWS/BUSINESS
Creative Design & Engineering LLC to debut new method for cooking cheese at ICTE
By Emily King
REEDSVILLE, Wis. — Dan Lindgren,
founder of the cheese equipment company Creative Design & Engineering
LLC, is gearing up to reveal his new
heating method to supply salted/
cooked cheese to his brining and
molding equipment.
Lindgren first researched existing
equipment in the market beginning
with hot water cooking. Cheese has a
low thermal conductivity and energy
from the hot water must conduct to the
interior of the curd to achieve the desired temperature. The heating time
varies based on the temperature of
the water and size of the curd pieces.
There also is a loss of butterfat and
other components during the slow
process. In addition, the cooker water
needs to be disposed of, which is an
extra expense, Lindgren adds.
After his exploration of hot water
cooking, he decided to throw it out as
a possibility to use with his equipment
and moved on to direct steam cooking processes, which he also decided
to disregard because the exterior of
the curd is exposed to temperatures
Lindgren deemed too high.
Nearly 15 years ago Lindgren had
researched microwave heating and
had determined it to be impractical
for a typical cheese plant environment. Lindgren decided against radio
frequency heating for many of the
same reasons as microwave heating.
“The process I decided to research
and pursue was Ohmic heating,”
Lindgren says. “This method passes
electric current directly through the
product to be heated and heats it
volumetrically and uniformly in the
process.”
Heat is created according to Joule’s
First Law. Appropriately, ohmic heating also is called Joule heating and
can be defined as passing an electric
current through a conductor to create heat.
“Efficiency of converting electrical
energy to heat energy is about 96 percent,” Lindgren says. “Hot water and
Cook Cheese at the
Speed of LIGHT??
FIND OUT HOW!
Stop by Creative Design & Engineering, LLC booth 1342
or visit cdandellc.com
For more information please visit www.cdandellc.com
steam are around 65 percent efficient,
and microwave around 64 percent.”
Ohmic heating starts immediately,
or at the speed of light, upon turning
on the switch. It also stops as soon as
the power is turned off. Direct temperature feedback from the cheese
being heated controls the overall
heating process, he says.
Less than 2 degrees Fahrenheit
difference may be found throughout
the entire mass of cheese being
heated. This method is truly waterfree/waterless, Lindgren adds.
“Ohmic heating for dairy products
had been used as early as the turn of
the century for pasteurizing milk,”
Lindgren says. “Electrode fouling and
corrosion were the main reasons for
its discontinued use.”
However, Lindgren notes that modern technology, and a more thorough
understanding of the process, has
minimized these earlier problems.
Other industries using Ohmic
heating use it for pasteurization of
delicate foods where flavors, color
or nutritional value losses must be
minimized.
Typical 110 volts of alternating current (typical voltage for a receptacle
in an American home) single phase or
240/480 3-phase 60 hertz power is used.
“In fact, current research using
50/60 hertz frequency has found
evidence that direct ohmic heating
destroys many harmful bacteria
through a process called electroporation, Lindgren says. “The bacteria cell
membrane walls are punched full of
holes that the bacteria is not able to
repair. The bacteria then dies.”
The speed a product can be properly heated depends on the distance
and resistance between the two electrodes, and the speed can be adjusted
according to the desired speed of
downstream processes.
Lindgren’s original goal was to find
a method that could cook pre-salted
curd. His early experiments showed
that cheese curd could be easily and
evenly heated without issue.
He then dry-salted curd to a 2
percent level. The heating process
occurred faster. Lindgren then took
saturated salt brine and tumbled curd
in this brine to attain that same 2
percent salt level. This decreased the
cook time even further.
“I now have that device needed to
provide pre-salted, cooked curd to my
other brineless equipment,” he says.
Lindgren adds that the ohmic
process also is very accommodating
to adding other ingredients such as
peppers and other vegetables — by
tumbling these with the curd prior to
cooking, a very even distribution in the
final cooked product can be attained.
He is currently in the process of
building a prototype for companies
to test the concept. Lindgren says
the process could also improve flavor.
Turn to CREATIVE, page 15 a
15
NEWS/BUSINESS
Cherney announces
opening of location
in New Mexico
GREEN BAY, Wis. — Celebrating
its 25th anniversary this summer,
Cherney Microbiological Services
Ltd. has announces the expansion
of its laboratory testing services to
Clovis, N.M. This new facility is scheduled to open in August 2014 and will
help meet the strategic goals of the
organization in conjunction with continuing to strengthen partnerships
with companies in the Southwestern
United States, the company says.
“Strategically, this expansion
benefits both our customers and
Cherney,” says Debra Cherney, owner,
president and director, microbiology,
Cherney. “For some of our largest clients, we will now be located in their
backyard, reducing time to result
as sample transportation time will
be reduced. It is important for this
organization to have at least two sites
for redundancy of operations. Being
able to provide that reassurance to
our business partners is important
to us.”
This move was based upon a
number of factors including offering
decreased turn-around-time and better service to both new and existing
customers currently located within
the region.
“A central theme to our expansion
strategy is to duplicate the culture
of service, quality and employee
involvement that defines our Green
Bay location,” says Brian Van De
Water, general manager, Cherney.
“Our training plan for new team
members includes extensive training
in Green Bay augmented by having
experienced technicians from Green
Bay on site in Clovis to support the
newer technicians. We feel this will
establish a strong cultural foundation of excellence as we grow.” CMN
CREATIVE
The ohmic heating process is more
cost-effective and leads to more plant
space because there is no need to boil
water for the cooker.
“The difference is at the meter,”
Lindgren says. “This process uses electricity efficiently to heat the product.
Power dissipates during other heating
processes.”
Lindgren’s research also was
sparked by environmentalism. Coal
is being phased out, and the move
to use less energy and to be green
is coming faster than people may
believe, he adds.
“My goal is to guide people to more
environmentally-conscious operations,” Lindgren concludes. “I’m trying
to prepare the modern cheesemaker for
a time that is fast approaching.” CMN
SPAULDING
apparel, and team members wear the
line out and about in the industry.
“We realized that by partnering
with Scott and using his style of clothing for pants and suits, it would set us
apart from our competitors,” Patrick
Spaulding says.
With Spaulding & Associates recently marking 50 years in business, and
with the third generation of the family
on board, The Cheese Guys group plans
to continue Don Spaulding’s tradition of
integrity and professionalism, Patrick
Spaulding notes.
“One of the things my father told me
when I first entered this business is that
In addition to Jay Spaulding taking
over the international side of the business, Patrick Spaulding is setting up a
transition of leadership, with Gorang,
Butcher and Bauchman positioned for
senior leadership going forward.
The company also will continue its
foray into the international market
which began 14 months ago, and is
partnering with a company that specializes in exporting bulk product from the
United States to Mexico for “take and
bake” pizzas, Patrick Spaulding says.
“I think true success comes from following your mission statement,” he says.
“I think why we have stayed in the industry as long as we have is all of the great
people we know that have been in this
business a long time. We enjoy what we
do and the people we work with.” CMN
the one constant in our business is change,
and you need to manage that change and
embrace it and go forward,” he says.
Upon becoming president and owner
of the company, Patrick Spaulding says
Spaulding & Associates transitioned out
of just representing manufacturers and
got into more contract buying and brand
identification.
In addition to the The Cheese Guys
brand, the company also offers its own
variety of cheeses under two brands,
Vitorri and Davis Creek.
All family-owned businesses need a
plan of succession in order to be successful, Patrick Spaulding notes.
“I realized four years ago that I
can’t do this forever, and my employees
and customers need to know there is a
plan,” he says.
Photograph provided by Wisconsin Milk Marketing Board
Dairy ingredient needs are always
changing — rely on us to bring our CORE
“effects” to your finished food formulations.
Our expertise and dedication enables us
to find a solution to your formulation
challenges, even if the challenge is not
always obvious!
Dairy-derived
Ingredient Solutions:
sCustomized dairy-based ingredient solutions
sHistory of providing the right ingredients economically while
utilizing our local and global raw material sourcing reach
sDedicated technical and commercial support, timely turnaround
of projects
sTechnologies based on spray drying, dry blending, plating,
agglomeration, flavor development and fermentation/cultures
sU.S. based manufacturing, USDA/EU/FDA approved plants
sFlexible and reliable packaging options that meet your
specific needs
A Division of MCT Dairies — the leading supplier
of cheese and dairy ingredients throughout the world.
Contact us today for details.
Phone: 773.271.2643
Email: [email protected]
Web: www.mctdairies.com
For more information please visit www.mctdairies.com
16
EVENTS
National Food Policy Conference announced
WASHINGTON — The National Food
Policy Conference will take place here
at the Omni Shoreham Hotel April 22-23.
The conference is organized by the
Consumer Federation of America and is
a national gathering for those interested
in agriculture, food and nutrition policy.
This year’s conference will explore
an array of food policy issues facing
consumers and the food industry.
The conference will look at the latest consumer trends and discuss
how technology is transforming the
consumer right-to-know.
Speakers and panelists will examine
timely food policy topics including meat
and poultry safety, the Supplemental
Nutrition Assistance Program, the local
food movement, reducing obesity among
infants and young children, seafood
safety, updating the Nutrition Facts
Panel, and the impact of sequestration
on food and agriculture programs.
Registration fees range from $45$325. For more information visit
www.consumerfed.org.
CMN
Symposium on Industrial and Fermentation
Microbiology to be April 25 at UW-La Crosse
For more information please visit www.prospectanalytical.com
LA CROSSE, Wis. — The University
of Wisconsin-La Crosse will host the
18th annual Symposium on Industrial
and Fermentation Microbiology April
25 at the Radisson Center in La
Crosse, Wis.
The one-day event begins with
a welcome address by Dr. Heidi
Macpherson, provost & vice chancellor for academic affairs, University of
Wisconsin-La Crosse. Dr. Christopher
Stowers, Dow AgroSciences LLC, will
then cover the challenges of industrial fermentation from primary to
secondary metabolites.
Dr. Michael Flickinger, North
Carolina State University, will then
discuss cellular composites as future
industrial biocatalysts.
To round out the morning, Dr. David Nielson, Arizona State University,
will lead a session on application of
metabolic and pathway engineering in the production of renewable
bio-monomers, and Susan Urbance,
Sensient Flavors LLC, will discuss
protein sources in fermentation.
Futures & Options Brokerage and
Consulting Firm Servicing the Dairy Industry
■
■
■
■
■
Eric Meyer
President – Dairy Division
HighGround Trading is an Independent Introducing Brokerage that allows
clients to choose from a variety of clearing firms
Offers direct access to Chicago Mercantile Exchange’s dairy trading pit
as well as a number of different electronic trading platforms
We adhere to the strictest confidentiality standards on behalf of our customers
Over 13 years of experience in dairy commodity risk management
Specializing in risk management education and developing customized
hedging strategies and programs to meet client needs
Email us today at [email protected] to sign up
for a Free 30 Day Trial of HighGround’s comprehensive
dairy market intelligence package!
www.highgroundtrading.com/dairy
Direct: 312-604-3080 | Toll Free: 877-206-4250
Disclaimer: HighGround Dairy is a division of HighGround Trading LLC (“HGT”). HGT is registered as an Introducing Broker with the Commodity Futures Trading Commission and an
NFA Member. Futures and options trading involves risk of loss and is not suitable for all individuals. PAST PERFORMANCE IS NOT NECESSARILY INDICATIVE OF FUTURE RESULTS.
For more information please visit www.highgroundtrading.com/dairy
To kick off the afternoon session, Dr. Robert Schwartz, Journal
of Industrial Microbiology and
Biotechnology, will take a look at
changes in the industry. A session
on commercializing biobased succinic acid will be led by Jim Millis,
BioAmber Inc.
The final session of the symposium
will cover cell lift impellers and scaleups of vaccine production processes
in vero cells, taught by Christopher
McPhee, Eppendorf North America.
At 3:30 p.m. the symposium will
adjourn, but will be followed by a
closing reception.
Before April 23, registration is $40
per person, and is $45 after or at the
door. For more information or to register go to www.uwlax.edu/microbiology/
html/sympregistration.
CMN
Workshop for Dairy
Economists and
Policy Analysts is
set for May 1-2
MILWAUKEE — The 21st annual National Workshop for Dairy Economists
and Policy Analysts, sponsored by the
University of Wisconsin-Madison, will
be held here May 1-2 at the Hilton
Milwaukee.
A day out in the Wisconsin countryside is being offered as a bus tour
April 30, the day before the meeting.
Two farms and two dairy plants will
be visited and an additional registration fee of $35 will be charged for the
outing.
Thursday, May 1 will feature sessions on market outlooks, measuring
farm performance, margin protection
plans, international dairy opportunities and global climate change and the
climate for global responses.
Day two will have sessions covering perspectives from the real world,
featuring a producer panel and dairy
retailers panel.
Registration for the program
is $380 and is due by April 18.
For more information or to register visit www.dairy.wisc.edu/
workshops/2014Milwaukee. CMN
17
PEOPLE
IDFA’s Frye elected to chair U.S. National Committee of the International Dairy Federation
WASHINGTON — Cary Frye, vice
president of regulatory and scientific affairs, IDFA, was elected chair of the U.S.
National Committee of the International
Dairy Federation (U.S.-IDF) during the
group’s spring meeting last week. Shawna
Morris of the National Milk Producers
Federation was elected vice chair, and
Matt Mathison of the Wisconsin Milk Marketing Board was re-elected for another
term as treasurer.
Frye replaces Rob Byrne, Schreiber
Foods Co., who led U.S.-IDF for the past four
years. She also serves as a member of the
IDF board and is the only representative
from North America.
“I am excited to undertake this new
role at U.S.-IDF, especially while the parent organization of IDF is refreshing the
strategic plan under the new leadership
of President Jeremy Hill,” Frye says. “IDF
aims to align with the global dairy sector’s priorities of nutrition, sustainability,
food safety and standards, and to be the
global voice of dairy to intergovernmental
organizations and stakeholders.”
Acosta awarded cheesemaker scholarship
MADISON, Wis. — A Wisconsin dairy
goat farmer aiming to develop a farmstead creamery is the recipient of the
2014 Beginning Cheesemaker Scholarship from Wisconsin Cheese Originals.
Sandra Acosta, of Port Washington,
Wis., was selected by a committee of
industry leaders for the $2,500 annual
award. An accomplished cheesemaker,
veterinarian and instructor in her native Mexico, Acosta aims to become a
licensed cheesemaker in her new home
country.
Acosta and her husband, Barry
Midtling, milk about 600 goats on a farm
near Port Washington. After using the
scholarship money to earn her license,
Acosta has dreams of building an onfarm creamery to craft French-style
goat cheeses.
“I am excited for the opportunity to
learn and grow my knowledge in cheesemaking,” Acosta says. “I would also like
to continue to be involved in teaching
goat milk production in rural areas of
Mexico and other developing countries.”
This marks the fifth year Wisconsin Cheese Originals has offered the $2,500 scholarship to a
b e g i n n i n g c h e e s e m a k e r. C M N
Corporate Headquarters
LTL consolidation
WISCONSIN RAPIDS, WI
Warehousing
Warehousing & Rail Transloading
Heritage Facility
Warehousing
EDGAR, WI
Warehousing
GOODING, ID
•
•
•
•
•
JOLIET, IL
LTL consolidation
Warehousing
Warehousing
Rail Transloading
ALLENTOWN, PA
LTL consolidation
Warehousing
•
•
JAMESBURG, NJ
Warehousing
Pick & Pack Operation
Import & Domestic
Redistribution Programs
Container Drayage &
Stripping
MODESTO, CA
Warehousing
Rail Transloading
WINTERHAVEN, FL
MCDONOUGH, GA
IRVING, TX
LTL consolidation
Warehousing
Rail Transloading
LTL consolidation for
Regional Shipments
Warehousing
Rail Transloading
the World Organization for Animal Health.
IDF’s current membership includes 45
countries representing the majority of the
world’s current milk production.
“Our leadership in the US-IDF National Committee and participation in
IDF Standing Committees helps IDFA
members to access other dairy markets
around the world,” Frye says. “These committees play an important role in facilitating international trade in dairy.” CMN
Comings and goings...comings and goings...
Andrew Powers has joined Hoogwegt U.S., Lake Forest, Ill. as commercial manager. Powers will manage
and expand the Hoogwegt ingredient
business in the United States. Powers has worked in the food, feed
and pharmaceutical industries in
a variety of technical, plant operation and commercial roles. He has a
bachelor’s degree in molecular biology
and a master of business administration from the University of Illinois at
Urbana-Champaign.
Hamdi Ulukaya, founder and CEO
of Chobani, along with 10 other busi-
ness executives, has been named to the
inaugural group of Presidential Ambassadors for Global Entrepreneurship (PAGE), Washington. PAGE is a
collaboration between business executives, the White House, the Department
of Commerce, the Department of State
and the U.S. Agency for International
Development partners. Members have
agreed to participate in an ongoing
dialogue with policy-makers globally,
acting as goodwill ambassadors in
discussions about how to create an environment where creativity, innovation
and entrepreneurship can grow. CMN
WEL Companies, Inc. Offers . . .
DE PERE, WI
SERVICE and
WAREHOUSE
NETWORK
Frye says she is grateful for the strong
foundation that the past US-IDF officers
have provided and for the commitment of
U.S. members to IDF work over the years.
IDF’s membership is made up of national committees that work together to serve
as the scientific expertise for the dairy
sector worldwide. They frequently consult
with other global organizations, such as
the Codex Alimentarius Commission, the
Food and Agriculture Organization and
LTL consolidation for
intra FL Shipments
Warehousing
• Temperature Controlled and Dry
Transportation and Warehousing
• Truckload and LTL Services
• Long Haul and Regional Services
• Dedicated Services
•
•
Asset-based transportation and warehouse provider
Temperature controlled and dry transportation and warehousing to the lower 48 states
Specialists to dairy, food and beverage industries
Customized cheese aging programs
Ability to provide full service logistics, Truckload, LTL, and dedicated or collaborative
transportation
Employs over 800 people and utilizes 550 tractors and 830 temperature controlled
trailers with an average equipment age of three years
Utilizes 1.3 million square feet in 15 temperature controlled warehouses with cross
docking, trans-loading, and rail access capabilities within 10 different states
CSA and ISS safety rating
Smartway Transport Partnership, AIB International, USDA Certification,
FDA Certification and ATA
WEL Companies, Inc. utilizes the most innovative technology
available today. Our information systems include:
• Full EDI transaction capable systems of the innovative TMS AS400
• Satellite tracking and Electronic Logs through PeopleNet Interactive
• Real-time online customer order tracking capabilities
• Document management systems to reduce paper flow
WEL stays focused on our goals to offer our
customers the most modern nationwide warehousing, logistics, trans-loading and container
drayage and stripping services, while utilizing
the most innovative technology available today.
WEL is an environmentally, economically, and
socially sustainable company that continues to
invest and grow on an annual basis.
Warehousing
Services:
Transportation
Services:
Rick Schlapman
Jason Johnson
800.333.4415
800.333.4415
WEL Companies, Inc.
1625 S. Broadway
P. O. Box 5610 • De Pere, WI 54115
920.339.0110 • 800.333.4415
Fax: 920.983.2139
www.welcompanies.com
[email protected] [email protected]
For more information please visit www.welcompanies.com
18
NEWS/BUSINESS
Wegmans Food Markets debuts Cheese Caves
ROCHESTER, N.Y. — Wegmans Food
Markets recently announced that it
began full operations April 7 here at
its Cheese Caves, a high-tech building
that mimics the environments of caves
in Europe where cheeses are ripened to
reach their richest flavor.
Wegmans, which has 83 supermarkets
in New York, Pennsylvania, New Jersey,
Virginia, Maryland and Massachusetts,
says it believes its Cheese Caves building
is the first such facility among supermarket chains in America. It adds that
for customers, the chief benefit will be
a consistent level of product quality that
previously was unattainable.
“Our customers will get a cheese
that’s absolutely perfect, with the
taste and texture they prefer, every
time,” says Cathy Gaffney, director of
specialty cheeses, deli and kosher deli
for Wegmans.
The 12,300-square-foot building
houses a Brie room and seven other
“caves” where soft and washed rind
cheeses will be aged. As many as eight
different kinds of cheese can be ripened
within the facility at the same time. Each
“cave” is between 185-200 square feet
and houses only one type of cheese at
a time so that the flora from one type
never mix with those from other kinds.
Temperatures and relative humidity are
controlled separately for each cave, and
a generator assures continuous power in
case of a power failure.
Eric Meredith, a trained chef and
registered dietitian, is the affineur who
will oversee ripening at the new facility.
Over the next three years, the staff at
the Cheese Caves is expected to grow,
resulting in about seven full-time jobs.
“The bigger picture is that we’re
moving in a direction more like the way
Europe’s best affineurs, Hervé Mons
(who trained Meredith in affinage),
conduct business,” Gaffney says. “Mons
buys young cheeses from dairy farmers,
finishes them and then sells to retail
outlets. We’re actively building partnerships with artisanal cheesemakers
that will help them focus on the early
stages of making cheese — producing
outstanding young cheeses. They can let
us deal with the later stages — finishing
cheese, marketing it to consumers and
getting it to where it’s sold.”
Wegmans says on a separate but
related track, it has partnered with
Cornell University to create a pilot
program that will help train more artisanal cheesemakers in New York State.
Wegmans made a $360,000 gift to Cornell
in support of that pilot program. CMN
February dairy exports highest in six months
WASHINGTON — In February, U.S.
suppliers exported 353.9 million
pounds of milk powders, cheese,
butterfat, whey and lactose, up 19
percent from last year and leading
the highest dairy export volumes
in six months (on a daily average
basis), according to the most recent
export data reported by the U.S. Dairy
Export Council (USDEC) and USDA.
(The figures released by USDA and
USDEC are in metric tons; Cheese
Market News has converted the
data to pounds by multiplying by
2,204.6.)
The total value of all dairy export
in February was $585.2 million, up 37
percent from a year ago. On a dailyaverage basis, this is the highest value
ever, USDEC says.
Cheese exports in February
totaled 68.9 million pounds, up 44
percent from a year ago and the most
ever on a daily-average basis. Shipments to Mexico were up 46 percent
compared to last year, while those to
Japan were up 58 percent and those
to Korea up 43 percent. Additionally,
exports to Saudi Arabia nearly tripled.
Total whey exports topped 86 million pounds in February, the most in
six months, USDEC reports. Export
volumes were 11 percent more than
a year ago and 18 percent more than
January (daily average). Exports of
dry whey, whey protein concentrate
and whey protein isolate were all
above year-ago and month-ago levels.
Purchases of whey products by China,
the United States’ biggest customer,
were up 47 percent in February from
a year earlier.
U.S. exporters also expanded their
butterfat, whole milk powder and
milk protein concentrate shipments,
USDEC says.
Exports of nonfat dry milk/skim
milk powder (NDM/SMP), however, have slowed from the volumes
shipped from April-October last year,
which averaged 113.0 million pounds
per month. In February, NDM/SMP
exports were just 79.7 million pounds,
representing only 45 percent of U.S.
powder production for the month.
Lactose exports in the first two
months of 2014 were about the same
as the first two months of 2013.
U.S. dairy exports (on a total
milk solids basis) were equivalent
to 15.5 percent of U.S. milk solids
production in February, USDEC
adds. Imports were equivalent to
2.9 percent of production. CMN
Membrane Strategy Services to offer consulting to membrane, element manufacturers
By Emily King
PLYMOUTH, Minn. — Dan O’Shea
will be offering consulting services to
membrane and element manufacturers, system builders and end users with
his new business, Membrane Strategy
Services.
O’Shea has more than 25 years of
experience with top-tier global companies developing membrane technology
in the dairy, food, beverage and water
markets. Most recently he was general
manager /vice president of sales, Sepro
Membranes, Oceanside, Calif.
“My career focus on membrane technology has brought profitable results in
sales, business development and operations,” O’Shea says. “I’ve always wanted
to share my knowledge with the dairy
industry, without being restricted by
an employer. This is a chance to do my
own thing, and I felt this gave me the
most freedom.”
O’Shea will focus his application
development experience on system and
process improvements using reverse
osmosis, nano filtration, ultra filtration
and micro filtration membranes.
“I will have the ability to work with
new membranes and applications,”
O’Shea says. “I’ll have access to all
products available.”
Membrane Strategy Services
“Developing Profitable Opportunities”
Let me bring my 25 years of experience in application development and
process improvements for RO, NF, UF and MF to your door step today.
• Research and Evaluation Expert for
Determining Best Membrane Solutions
• Oversee the Application and
Development Process for Faster and
Better Results
• Expertise in Special Applications to
Specify and Source Out Membrane
Materials and Element Construction
• Ability to Implement a Sales Plan and Strategic
Model to Bring Your Membrane Technology to Market
• On-site Evaluation of Your Membrane Process for
Cost Improvements and Increased Profitability
• Independent Membrane/Element Failure Systems Specialist
to Help Process Improvements and Warranty Claims
Daniel P. O’Shea, President
Membrane Strategy Services
520 Zircon Lane N. • Plymouth, MN 55447
763.370.6323 • [email protected]
www.membranestrategyservices.com
For more information please visit www.membranestrategyservices.com
Daniel P. O’Shea, President
Along with that, O’Shea says he
enjoys special applications and sourcing membrane materials. Membrane
Strategy Services will be organizing
and conducting in-house membrane
technical training classes. O’Shea has
experience leading technical training
classes for the Wisconsin Center for
Dairy Research.
O’Shea’s business will research and
evaluate opportunities to determine the
best membrane solutions on a companyby-company basis. O’Shea will direct
the application development process
and gain commercialization quickly and
efficiently.
“For special applications, I’ll use my
experience to specify and source out
special membrane materials and element construction,” O’Shea says. “With
my new business I can consult and assist
a dairy company from membrane development to commercialization — from
start to finish.”
O’Shea will complete on-site evaluations of membrane processes and determine profitable, cost-effective solutions.
He’ll also help create sales plans and
strategic models for bringing membrane
technology to the market. O’Shea has
worked in all aspects of the membrane
field from research and development,
design, manufacturing to sales.
“I’ve spent a lot of time on the selling
and manufacturing side, and I can help
people with manufacturers,” O’Shea
says. “I am independent, so I can be
completely objective.”
For more information go to www.
membranestrategyservices.com. CMN
19
NEWS/BUSINESS
GRILLED
pride, its feature sandwich is dubbed the
Lumberjack, topped with bacon, apples
and maple syrup.
On the West Coast, The Grilled Cheese
Grill in Portland, Ore., says to “Come by
for a taste of your childhood *Unless your
childhood sucked, and then we’ll let ya
have a taste of ours.” Its childhood must
have included The Mondor, a sandwich
stuffed with Tillamook Pepperjack, avocado, red onion and roasted red peppers.
GourMelt, Reno, Nev., plays to the
sweeter side of things with its Cherry
Bomb, made with Chevre, cherries and
candied pecans.
Moving further east, Cincinnati,
Ohio, is home to C’est Cheese, with
an Oscar Mayer Robertson, a nod to a
simpler creation with fried bologna and
American Cheese.
If the mood strikes for Brie, Fontina
and Smoked Prosciutto, the Grilled
Cheeserie, Nashville, Tenn., is there to
offer its Melt of the Moment, created by
its Le Cordon Bleu chef.
Heading south, Ms. Cheezious roams
the streets of Miami, offering unique
sea-inspired creations like the Crabby
Cheese Melt, made with crab salad and
Sharp Cheddar.
On the East Coast, Roxy’s Grilled
Cheese, Boston, gained notoriety by
nearly winning the Food Network’s “The
Great Food Truck Race,” and features
indulgent creations like the Green
Muenster, made with guacamole, and,
of course, Muenster.
At Morris Grilled Cheese, New York,
its Beer & Brats sandwich is crammed
full with bratwurst, Ale Cheddar and
hops aioli.
All of these options surged across
the country in the past few years from
roots in Los Angeles, and namely from
the very first food truck dedicated to the
sandwich: The Grilled Cheese Truck.
For David Danhi, founder and chief
creative officer, The Grilled Cheese
Truck, inspiration hit at the 7th Annual
Grilled Cheese Invitation in Los Angeles.
“I had been working in the Los
Angeles restaurant scene for nearly 30
years and have acted as executive chef
at high-end restaurants for years,” Danhi
says. “But until that day I had never been
in the competition and thought it would
be a fun Sunday.”
After seeing thousands pay homage
to the sandwich at the competition, he
decided the grilled cheese sandwich
needed to be brought to the streets,
and rolled out the first truck publicly
in November 2009.
“I thought we would be busy when we
started,” Danhi says. “Gourmet trucks
had just started trending and no one was
really sure what was going to happen.”
Now, almost five years later, The
Grilled Cheese Truck is present across
the Los Angeles area and other parts of
southern California, and Phoenix. Danhi
also is reworking trucks in San Antonio
and Austin, Texas, that debuted there
last summer. He plans to continue to
expand to Dallas and beyond.
Danhi keeps his menus local. His
main goal is to keep the creations to
a certain price point, and he finds
inspiration walking through food and
cheese shops.
“I keep the menu simple,” Danhi says.
“I don’t want someone to walk up and
not know how to pronounce the name
of a cheese. I change the menu on a
seasonal basis, but a spicy cheese, Brie
and Cheddar will always be offered.”
The truck’s menu includes a plain and
simple melt on French or wheat bread
with a selection of cheeses, a Pretzel
Melt on pretzel bread, Roast Brie Melt on
black peppercorn bread, Sweet Sriracha
Chicken Melt on French Bread, a Goat
Cheese melt on nine-grain bread and
dessert melts.
Also featured is the Cheesy Mac and
Rib. Stuffed with macaroni and cheese
with Sharp Cheddar, it is accompanied
by BBQ pork and caramelized onions.
This creation was the sandwich Danhi
entered at the Grilled Cheese Invitational in 2009.
Danhi’s truck offers up a myriad of
additions like applewood bacon and
roasted butternut squash, and sides like
traditional tomato soup in the not-sotraditional form of a shot and homemade
B&B pickle chips.
“By no means did I ever think we would
reach this point; we’ve become part of
pop culture,” Danhi says. “It has overshadowed anything I’ve ever imagined.”
The success of The Grilled Cheese
Truck is evident not only in its expansions, but in its social media presence
as well. It appears to have the most followers of any food truck on Facebook,
with more than 50,000 followers, and
the second-most on Twitter, with more
than 71,000 followers.
Looking forward, Danhi has plans to
offer opportunities to veterans by franchising 100 trucks to veterans, starting
in San Antonio.
“I had a choice of continuing to putt
around Los Angeles, or to do something
good,” Danhi says. “Now it’s about doing
what’s best for our veterans.”
Meanwhile, Melted: An Urban Grilled
Cheese Shop, owned by Cindy Criscitiello,
Turn to MELTED, page 20 a
New & Used Stainless Steel Equipment, Parts, Supplies & Services
Providing the highest quality new and
recondiƟoned machinery, engineering,
parts, services and transport for industries
requiring sanitary grade stainless steel for
processing purposes.
NOW OPEN: A NEW COMPANY with DECADES OF EXPERIENCE!
storage & multi-compartment tanks
bulk farm & processing tanks
centrifugal & positive pumps
homogenizers
separators & clarifiers
filling & material handling
heat exchangers & HTST systems
butter & cheese equipment
ice cream equipment
refrigeration
washing equipment
laboratory supplies and other items
tŝƚŚϯϬǇĞĂƌƐŽĨĞǆƉĞƌƟƐĞĂŶĚĞǆƉĞƌŝĞŶĐĞŝŶƚŚĞ
ŝŶĚƵƐƚƌǇ͕ǁŝƌŶĞƌƋƵŝƉŵĞŶƚ͛ƐĚĞĐĂĚĞƐŽĨĞǆƉĞƌŝĞŶĐĞ
ĂŶĚŝŶĚƵƐƚƌǇŬŶŽǁůĞĚŐĞĐŽŵďŝŶĞĚǁŝƚŚĂŶĞǆƚĞŶƐŝǀĞ
ƌĂŶŐĞŽĨƐĞƌǀŝĐĞƐĂŶĚŝŶǀĞŶƚŽƌǇĚĞůŝǀĞƌƐĂƐŝŶŐůĞͲƐŽƵƌĐĞ
ĐƵƐƚŽŵŝǌĞĚƐŽůƵƟŽŶƚĂŝůŽƌĞĚƚŽŵĞĞƚǇŽƵƌƐƉĞĐŝĮĐ
ŶĞĞĚƐ͘
^^dͲϭϬϰͲϬϭ͗WsDŽĚĞůd͕ϯϯϬ'>>KE
^/E'>^,>>,/',^,ZD/y/E'dE<͘
^ͬEͲ'ϲϯϲϬ͕KDdKWt/d,DEtz͕KE
KddKD͕ϯ,W,/',^,ZD/yZt/d,
^Yh/ZZ>'^dz>'/ddKZ͕Ϯ͘ϱ͟dZ/
>DWKhd>d͘
Visit Us Online & Browse Inventory at www.ZwirnerEquipment.com
Call Us at (615) 680-3312
Connect with Us on Facebook.com/ZwirnerEquipment
For more information please visit www.zwirnerequipment.com
20
NEWS/BUSINESS
Butter ad volume up from two weeks ago
MELTED
Natural varieties of 1-pound cheese
blocks this week had weighted average
advertised price of $4.31, down from $4.78
two weeks earlier but up from $4.20 one
year earlier, AMS says, while 2-pound
blocks had a weighted average advertised
price of $7.96 this week, up from $7.14
two weeks earlier and $7.41 one year ago.
AMS says this week natural varieties of 8-ounce cheese shreds had a
weighted average advertised price
of $2.44, unchanged from two weeks
earlier and up from $2.27 one year
earlier, while 1-pound shreds had a
weighted average advertised price of
$4.62 this week, up from $3.39 two weeks
earlier and $4.16 one year ago. CMN
WASHINGTON — Leading into Easter
and Passover, butter advertising volume
increased almost four times from two
weeks earlier, according to the latest
biweekly National Dairy Retail Report
released Thursday by USDA’s Agricultural
Marketing Service (AMS).
National conventional butter in
1-pound packs this week had a weighted
average advertised price of $2.85, up from
$2.79 two weeks earlier and $2.75 one year
earlier, AMS says.
This week natural varieties of national
conventional cheese in 8-ounce blocks
had a weighted average advertised price of
$2.21, down from $2.22 two weeks earlier
and unchanged from a year ago, AMS says.
is set to debut today in Madison, Wis. It
was ranked as the highest-debuting new
venture at the city of Madison cart review
last fall.
The Madison food cart ranking is
based on a two-week evaluation and
trucks are judged on the food itself,
the cart’s appearance and originality.
Seniority also plays a factor and any
health code violations are subtracted
to produce the final score. This ranking
assists in giving out sites for the following year and if a cart scores below
a certain level, it is denied a vending
permit altogether.
Industrial Flooring
Specialists for
Over 50 Years!
“I want my creations
to be fun and user
friendly — the
funkier the better.”
We combine the highest quality
materials with time-proven
installation.
Cindy Criscitiello
MELTED: AN URBAN
GRILLED CHEESE SHOP
ANY ONE OF THESE SITUATIONS
CAN SHORTEN YOUR FLOOR’S
LIFESPAN:
• Low Grout Joints
• Cracked Chipped or
Broken Brick/Tile
• Expansion Joint Failure
• Chemically Attacked
Brick and/or Joints
• Heaving or Dis-bonded
Brick/Tile
We also manufacture
heavy-duty cast
316 stainless steel
floor drains.
A properly maintained acid brick/tile floor
provides excellent protection from chemical
and physical attack and can last a lifetime!
• Handles Fork Lift
Truck Traffic
• Offers Good
Chemical/Acid
Resistance
• Built To Receive
a Membrane
Think of your acid brick/tile floor as an
investment. The preventative maintenance
you provide TODAY will save you money
in the future.
A national leader, Stogsdill Tile Company has
specialized in the design, installation and repair
(with a focus on preventative maintenance)
of acid brick/tile flooring since 1963.
Call 800.323.7504 today
for a free, no-obligation estimate or
Visit us on the web at
www.stogsdilltile.com
Estimating Department: Joe Kline • Email: [email protected] • Phone: 610-583-0582 • Web: www.stogsdilltile.com
Home Office: 14604 Harmony Road • Huntley, IL 60142 • Phone: 847-669-1255 • Fax: 847-669-1278 • Toll Free: 800-323-7504
For more information please visit www.stogsdilltile.com
Even without spending a second
officially vending, Melted landed in
seventh place overall out of 53 entries
for the 2013 ranking. Based on the judging of food only, Melted came in fourth,
and if the overall scores did not include
seniority or demerits, Melted would
have achieved first place.
“It was unreal to have that sort of
backing,” Criscitiello says. “I am excited
and terrified. Cooking is something I
love that I learned from my mom and
do for my daughter.”
Criscitiello spent time in Alaska selling a macaroni and cheese dish in tent
pop-ups at summer festivals, but when
she moved to Madison, she switched
her focus to grilled cheese.
“I did the Alaska thing and got kind
of a cult following,” Criscitiello says.
“I really want to continue with this,
it’s where my path is leading me and
it’s fun.”
She plans on having a new special
every week, in addition to approximately
five regular menu items. She will use local produce, meats and cheeses. Criscitiello will hand-slice bread she attains
from Batch Bakehouse, Madison, Wis.
“I want my creations to be fun and
user-friendly — the funkier the better,”
Criscitiello says.
Melted will feature the Jalapeño
Popper Grilled Cheese — grilled on
sourdough with Extra Sharp Cheddar
cheese, cream cheese, pickled jalapeños, and drizzled with house-made
ranch.
A Glazed Doughnut Grilled Cheese
will be a staple on the menu made with
Triple Creme Brie, raspberry jam and
applewood smoked bacon — grilled
on a glazed doughnut from Greenbush
Bakery, Madison, Wis.
Criscitiello also developed a loaded
hot dog-style sandwich with a choice
of Muenster, Extra Sharp Cheddar or
Swiss, with a sliced and seared hot
dog with jalapeño and a choice of
condiments.
The hot dog and buffalo chicken
melts went over really well at the soft
opening, she adds.
In the mix also will be cold salads
and tater tots. Criscitiello plans to offer
fire-roasted shots of tomato soup for a
side option.
“I use Wisconsin cheese as much
as possible,” Criscitiello says. “I am
a proponent for buying locally and
plan to use other local businesses
and to get produce from the farmers’ market as often as I can.” CMN
21
CLASSIFIED ADVERTISING
•
EQUIPMENT
1
•
EQUIPMENT
1
•
HELP WANTED
7
•
HELP WANTED
7
CHEESEMAKER
Tahoe Cheese is hiring a qualified Artisan Cheesemaker. Base salary,
production bonus, relocation assistance, health
and dental provided. Located in Yerington,
Nevada.
Please submit a resume to:
[email protected]
For more information please e-mail [email protected]
For more information please visit www.ullmers-dairyequipment.com
(4) AUCTIONS! - Food & Beverage
Proudly Supplying the
Food and Dairy Industry
for Over 70 Years!
NEW GELATO FACILITY! - Auction: April 29
ONLINE & ON-SITE AUCTION! - Berzaci Gelato
FOR MORE INFORMATION, PLEASE CONTACT:
NATIONAL SALES MANAGER – WEST
NEW!
NEW!
NEW!
GELATO EQUIPMENT INSTALLED NEW - NEVER OPERATED!
• (4) 2009 Technogel 300 Gal. S/S Mix/Blend Tanks
• (3) 2009 Technogel 750 liter per Hour Ice Cream
Freezers, Technogel Ice Cream Filler, Fruit Feeder
• 2007 Matrix Pro Form, Fill & Seal Line, w/Coders,
Programmable Controls, Twin Hoists, Bin Feeders
• 2009 Technogel Skid-Mounted Pasteurizer, Vat
Pasteurizers, Homogenizers, Add’l. Processing
• Rebuilt 2012! - Fords Holmatic PRI Cup Filler
NEW!
former Power Packaging
AUCTION: APRIL 23 - Online & On-Site
• Complete Hot-Fill PET Bottle Filling Facility
• (22) S/S Silos & Tanks, Pasteurization, Packaging
• Details, Photos & Auction Catalog ONLINE!
Golden Guernsey Dairy
ONLINE ONLY AUCTION: APRIL 22-25
• (3) 2005 26-Valve Federal Fluid Filling Lines
• (2) Trine 4600 & (4) SMS Roll-Tak 200 Labelers
• Videojet Coders, Unitizers, Palletizers, Conveyor
HARRY
DAVIS
& COMPANY
www.harrydavis.com
412-765-1170
[email protected]
Asset Solutions Experts Since 1955
Mike Veatch • 417-575-9257
[email protected]
NATIONAL SALES MANAGER – EAST
Jim Hall • 417-575-9214
[email protected]
©2013 Paul Mueller Company
For more information please
visit www.paulmueller.com
Subscribe to
CHEESE MARKET NEWS
YES! Please enter my subscription
to CHEESE MARKET NEWS®
1 YEAR RATES:
$135. (2nd Class)
$190. (1st Class/Canada)
$330. (International)
ELECTRONIC 1 YEAR RATES:
$135. (E-mail Only. No
Mail Service)
$210. (E-mail With 2nd
Class Mail Service)
2 YEAR RATES:
$195. (2nd Class)
$315. (1st Class/Canada)
$525. (International)
Bill Me.
Payment enclosed.
Card # ____________________________
Exp. Date ___________ Sec. Code _____
Name
Title
Company
Address
City
State
(
former Baskin-Robbins
AUCTION: MAY 14 - Online & On-Site
• (16) S/S Refrigerated Grade “A” S/S Silos & More
For more information please visit www.harrydavis.com
429-1
1-800-MUELLER • www.paulmueller.com
Phone
Email
)
Zip
Mail to:
Subscriber Services
CHEESE MARKET NEWS
P. O. Box 628254 • Middleton, WI 53562
PH 608/831-6002 • FAX 608/831-1004
E-mail: [email protected]
www.cheesemarketnews.com
22
CLASSIFIED ADVERTISING
•
EQUIPMENT
1
•
EQUIPMENT
1
•
HELP WANTED
•
7
HELP WANTED
7
IME THANKS CHEESEMAKERS
FOR 35 YEARS OF BUSINESS!
Featured Services:
>g`bg^^kbg`%:iikZblZe%:n\mbhgKb``bg`L^kob\^l
Featured Inventory:
Lbehl/%.))@Zeehgmh*.%)))@Zeehg<ZiZ\bmr
Ikh\^llhkl*.@Zeehgmh.%)))@Zeehg<ZiZ\bmr
<a^^lÔZml0.@Zeehgmh-)%)))E['<ZiZ\bmr
<a^^l^?hkfl%Ik^ll^l%<nmm^kl
FhssZkêeZ<hhd^kl%Fhe]^kl<abeebg`Lrlm^fl
;Zm\aIZlm^nkbs^kl%AMLMLrlm^fl
<^gmkb_n`ZeIhlbmboÎnfil
MZgdlFn\aFhk^
:ŽŝŶŽƵƌdĞĂŵŝŶZĞŶŽ͕Es
tŝƚŚ ŽǀĞƌ ϰϬ ǇĞĂƌƐ ĞǆƉĞƌŝĞŶĐĞ͕ WĂĐŝĨŝĐ ŚĞĞƐĞ ŝƐ
ĐŽŵŵŝƚƚĞĚƚŽĂƚƚƌĂĐƚŝŶŐĂŶĚƌĞƚĂŝŶŝŶŐƚŚĞŵŽƐƚƋƵĂůŝĨŝĞĚ͕
ĐŽŵŵŝƚƚĞĚ͕ ƉĂƐƐŝŽŶĂƚĞ ĞŵƉůŽǇĞĞƐ ǁŚŽ ƐŚĂƌĞ ŽƵƌ ǀĂůƵĞƐ
ŽĨ ŝŶĚƵƐƚƌǇ ĞǆƉĞƌƚŝƐĞ͕ ŝŶŶŽǀĂƚŝŽŶ͕ ůĞĂĚĞƌƐŚŝƉ ĂŶĚ
ƚĞĂŵǁŽƌŬ͘
Please Visit Us in Booth #609
Ύ&ƵůůͲdŝŵĞKƉƉŽƌƚƵŶŝƚŝĞƐǁŝƚŚŽŵƉĞƚŝƚŝǀĞ^ĂůĂƌǇĂŶĚǆĐĞůůĞŶƚĞŶĞĨŝƚƐ
+*-G'FZbgLmk^^mI'H';hq-,1
=^^kÛê]%PB.,.,*
Mê3!/)1"0/-&.-1*?Zq3!/)1"0/-&1+-)
>fZbe3lZe^l9bf^q\aZg`^'\hfP^[3ppp'bf^q\aZg`^'\hf
For more information please visit www.pacificcheese.com
dŽĂƉƉůǇǀŝƐŝƚŽƵƌĂƌĞĞƌĞŶƚĞƌ
ǁǁǁ͘ƉĂĐŝĨŝĐĐŚĞĞƐĞ͘ĐŽŵͬĐĂƌĞĞƌƐ
ϴϵϱϬŽƵďůĞŝĂŵŽŶĚWĂƌŬǁĂǇ͕ZĞŶŽ͕EsϴϵϱϮϭ
For more information please visit www.imexchange.com
•
HELP WANTED
7
•
• ŝƌĞĐƚŽƌŽĨKƉĞƌĂƟŽŶƐʹZĞŶŽ
•vZĞĨƌŝŐĞƌĂƚŝŽŶDĞĐŚĂŶŝĐ
WůĂŶƚ^ƵƉĞƌǀŝƐŽƌʹZĞŶŽ
••WƌŽĚƵĐƚŝŽŶ^ƵƉĞƌǀŝƐŽƌƐ
WƌŽĚƵĐƟŽŶ^ƵƉĞƌǀŝƐŽƌʹZĞŶŽ
••^ĂŶŝƚĂƚŝŽŶDĂŶĂŐĞƌ
DĂŝŶƚĞŶĂŶĐĞͬZĞĨƌŝŐĞƌĂƟŽŶʹZĞŶŽ
• tĂƌĞŚŽƵƐĞŝƐƚƌŝďƵƟŽŶDĂŶĂŐĞƌʹ,ĂǇǁĂƌĚ
WĂĐŝĨŝĐŚĞĞƐĞŝƐĂŶƋƵĂůKƉƉŽƌƚƵŶŝƚǇŵƉůŽǇĞƌ
HELP WANTED
7
For more information please visit www.pacificcheese.com/careers
Director of Quality & Safety
Plant Procurement and
Special Projects Manager
Alouette Cheese USA LLC is seeking a Director of Quality, Safety,
Hygiene and Environmental (QSHE) to oversee our facilities in PA, CA,
and IL. Position reports to VP of Operations and is based in New Holland, PA.
We are a premier producer of specialty cheeses and maker of the Alouette brand.
We are a proud subsidiary of Groupe Soparind Bongrain (Bongrain SA). Bongrain
SA is a 5 billion dollar international company with headquarters in Viroflay, France.
Bongrain SA specializes in fine cheeses, chocolates, and meats and employs 20,000
people in various parts of the globe.
Seeking an individual with past experience in the dairy industry
to coordinate new dairy processing facilities to process Organic
Valley products. Experience managing projects and excellent
communication skills required.
DUTIES INCLUDE:
3URYLGH46+(JXLGDQFHDQGWUDLQLQJDFURVVWKHRUJDQL]DWLRQWUDYHOUHTXLUHG
6XEMHFW0DWWHU([SHUWIRUDOO46+(UHODWHGWUHQGVDQGUHJXODWLRQV
&RQGXFWWUHQGURRWFDXVHDQDO\VLVFRUUHFWLYHSUHYHQWDWLYHDFWLRQDQDO\VLV
'HYHORSLPSOHPHQWDQGPDLQWDLQ46+(PDQDJHPHQWV\VWHPV623¯VDQG
ZULWWHQPDQXDOGRFXPHQWDWLRQRISURFHGXUHV
&RRUGLQDWHLQWHUQDODQGWKLUGSDUW\DXGLWVWRHQVXUHRQJRLQJFRPSOLDQFH
QUALIFICATIONS/EXPERIENCE:
%6GHJUHHLQ)RRG6FLHQFH)RRG,QGXVWU\0DQDJHPHQWRUUHODWHGILHOG
+$&&3&HUWLILFDWLRQ
\HDUVRIH[SHULHQFHZLWKIRRGPDQXIDFWXULQJSURFHVVHVGDLU\DQGRU
SDFNDJHGFRQVXPHUIRRGSURGXFWVZLWKDIRFXVRQ4XDOLW\6DIHW\DQG+\JLHQH
\HDUVRIH[SHULHQFHLQWHDPPDQDJHPHQWSUHIHUDEO\GLUHFWLQJ3HRSOH6DIHW\
DQG(QYLURQPHQWDOSROLFLHVDQGSURFHGXUHV
([SHULHQFHLQGHYHORSPHQWDQGLPSOHPHQWDWLRQRI4+DQGRU6(V\VWHPV
([SHULHQFHZLWK5HJXODWRU\&RPSOLDQFH*OREDO)RRG6DIHW\,QLWLDWLYHV
86'$DQG)'$PDQXIDFWXULQJUHJXODWLRQV
([SHULHQFHVXSSRUWLQJ1HZ3URGXFW'HYHORSPHQWSUHIHUUHG
3URILFLHQWZLWK062IILFHVXLWH([FHOOHQWRUDOZULWWHQFRPPXQLFDWLRQVNLOOV
0XVWEHDXWKRUL]HGWRZRUNLQWKH8QLWHG6WDWHVRQDIXOOWLPHEDVLV
For details and how
to apply, visit our careers
page at www.ov.coop/jobs
or call 608-625-3314.
For more information please visit www.ov.coop/jobs
•
MARKETING
10
•
MISCELLANEOUS
11
•
CHEESE/DAIRY
12
•
CHEESE/DAIRY
12
FOR SALE:
5 YEAR OLD
WHITE CHEDDAR
Competitive salary and benefits
package. Benefits start on first
day of employment.
• Produced by Master
Cheese Maker
• Sufficient Quantities
Available
• Call For Pricing
Submit your resume to:
[email protected]
«(TXDO2SSRUWXQLW\(PSOR\HU«
Submit your resume to: [email protected]
(800) 200-6020
www.cedargrovecheese.com
visit www.cedargrovecheese.com
visit www.whalenfoodsinc.com
•
STORAGE
13
23
NEWS/BUSINESS
WIN
Championship Cheese Contest are
cheese types that tend to be rich in
caramel and nutty notes.
Cheeses like Gouda and Gruyere
have flavors that are universally
appealing to judges and consumers,
she adds.
“Those types of flavor profiles in
cheese are generally understood and
recognized by people,” Drake says.
She adds that when considering a
panel of judges, cheeses with these
qualities are more likely to be universally appealing across the board,
rather than some cheeses such as a
washed-rind cheese that may be more
of a personal preference.
“When we’re looking for a winning
cheese, we’re looking for balance and
uniformity, and something that meets
or comes close to the ideal in terms
of appearance,” Drake says.
For example, with Swiss cheese,
judges are looking carefully at the
eye formation in the cheese, she says.
“You want there to be holes but not
breaks or cracks,” Drake says.
Aschebrock agrees.
“We now split or cut wheels of
cheese to properly evaluate eye formation in some cheeses,” he says. “In
the past we used only a cheese trier
to evaluate those types of cheese, and
now by cutting samples we can really
get a true picture of eye formations.”
Aschebrock notes that the flavor
development or profile of cheeses
produced from grass-fed cattle is a
major factor in making cheeses that
tend to appeal to both consumers
and judges.
“A cheese made from unpasteurized milk or grass-fed cows will have
a flavor profile that is becoming more
and more popular and desired by
cheese connoisseurs,” he says.
Aschebrock adds that cheesemakers around the world have made
tremendous strides with the cultures
they use for making cheese.
“The flavor profiles we see in European cheeses are a result of starter
cultures that are either provided by
culture manufacturers, or they could
be what we call carry-over starters/
cultures,” he says. “A carry-over culture could be one that a cheesemaker
high in the mountains (of Europe)
has used for the entire season of
cheesemaking.”
Tom Gellert, president of the
Cheese Importers Association of
America, notes that some of the European recipes go back hundreds of
years, and the consistency of these
recipes and the quality of the milk is
appealing to judges and consumers.
“These cheesemakers have really
been able to perfect their craft,” he
says. “I think the United States, while
they are making great-quality cheeses,
there is a difference and it shows. Not
to say European cheeses are better,
but each present a different quality
to the judges.”
Still, there is great craftsmanship
in U.S. cheeses and great opportunities for the future, he adds.
With so many quality cheeses to
choose from and entries growing
each year, Umhoefer says cheesemakers should carefully select a cheese
that stands out and “raises judges’
eyebrows.”
Entries in the World Championship
Cheese Contest this year reached
a new record, growing 5 percent to
2,615 entries from 22 nations around
the world, WCMA says.
“This year, we had some U.S.
cheeses knocking on the door” of the
champions, Umhoefer says.
“There are so many factors
throughout the judging process that
could change and alter a score, so
you never really know who could
win,” he says. “It does seem that full
flavor cheeses are consistently winning as opposed to something like a
Mozzarella.”
Drake notes that judging is exactly
what it implies —it’s an opinion.
“It’s a subjective thing rather than
a mainstream sensory analysis,” she
says. “Personally in my experience,
I don’t notice a huge difference in
quality between U.S.- and Europeanmade cheeses of the same type. The
United States makes some spectacular
cheeses, both European-style and
originals.”
She adds that the trend of European cheeses taking the top spots
of the World Championship Cheese
Contest in recent years is likely an
anomaly.
“The United States will take the
championship sooner or later. All you
have to do is look at the growth of entries in competitions like ACS — the
level of entries, and especially quality
entries, have increased a lot over the
past several years,” she says. “As someone who has judged that for the past five
years, we’ve gone from seeing a range
of quality in cheeses to really seeing
more high-quality entries across the
board. And if some of those entries also
are going to the World Championship
contest, it’s only a matter of time.” CMN
Together, we can optimize the performance
of your sanitary membrane application.
PLEASE JOIN US!
Booth N°. 503
Parker offers global support to endusers and OEM’s in the design, delivery
and development of high-performance
sanitary membrane products. Including
the following configurations & types:
äReverse Osmosis
äNanofiltration
äUltrafiltration
äMicrofiltration
Available in the diameters shown below:
ä3.8” (97mm)
ä4.3” (129mm)
ä6.3” (161mm)
ä8.0” (203mm)
ä8.3” (210mm)
ä10.0” (249mm)
On-going membrane technology provides
value-added solutions in dairy separation
applications:
ä Leader in Microfiltration Portfolio of
leading products in whey fat removal &
protein casein separations in milk
ä Crease Protector Technology (CPT)
Sanitary design to reduce bacteria
ä Power Saver Spiral (PSS)
Increases crossflow and minimizes
energy costs
For questions, please contact:
Carl Crabill - Market Sales Manager
760-214-7956
FIND OUT MORE! Visit us @:
www.parker.com/sanitarymembranes
Products manufactured in the U.S.A.
Parker-Hannifin Corporation | domnick hunter Process Filtration - N.A. | 2340 Eastman Avenue | Oxnard, CA 93030 | 877 784 2234
For more information please visit www.parker.com/sanitarymembranes
24
NEWS/BUSINESS
NMPF asks FDA to rewrite draft livestock feed rules, submits joint comments with IDFA
ARLINGTON, Va. — The National Milk
Producers Federation (NMPF) has asked
FDA to rewrite a draft livestock feed regulation, saying the agency went beyond the
intent of Congress by seeking to impose
requirements that will not make animal
feed safer.
In comments sent to the agency, NMPF
asks FDA to substantially revise the regulation and requests the agency establish
a new round of comments from industry
and the public.
“FDA has the authority to re-propose
the regulation and still comply with (a)
court-ordered deadline to publish a final
rule by Aug. 30, 2015,” NMPF says. NMPF
made the request in two sets of comments,
one focused on dairy plant safety and the
other addressing animal feed.
The draft regulations were issued
under the Food Safety Modernization Act
(FSMA), which gave the FDA broad new
authority to regulate food. NMPF says it
supports efforts to implement the 2010
law but believes that the draft animal
feed regulation goes too far, particularly
because it would make it harder to use
brewers’ grain as animal feed, a practice
in use for hundreds of years.
The proposed regulation unnecessarily
regulates byproducts from brewing when
they are used in animal feed, even though
there is no public health risk associated
with these products, NMPF says, adding
that this “will result in unnecessary increased costs to dairy producers.”
NMPF says the draft regulation incorrectly imposes safety standards on animal
feed that are similar to those for human
food. The proposed regulation incorrectly
establishes manufacturing standards that
equate animal feed and human food, the
organization says.
“The innate hygienic standards of
humans exceed the hygienic standards of
livestock,” NMPF says. It has asked FDA to
propose manufacturing standards specific
to animal feed.
In separate comments submitted
jointly with the International Dairy Foods
Association, NMPF also identifies unnecessary and duplicative requirements for
dairy processing plants which may divert
some food production materials such as
)RUPHU1)/3OD\HUV
´.LFN2IIµ
$'3,$%, &RQIHUHQFH
Don’t miss keynote speakers Otis Wilson &
Anthony Morgan at the 2014 ADPI/ABI Annual
Conference on Sunday, April 27th at 6.00 p.m.
Otis Wilson is a former linebacker for the Chicago Bears and the Los Angeles Raiders.
He was a member of the 1985 Chicago Bears Super Bowl team where he was
a featured soloist of the "Shuffling Crew" in the video The Super Bowl Shuffle.
Anthony Morgan was a wide receiver who played six seasons in the NFL, first for the
Chicago Bears (1991–1993) and then the Green Bay Packers (1993–1996).
)RU4XLFN$FFHVV2Q7KH*R
'RZQORDGWKH$'3,$%, $QQXDO
&RQIHUHQFHPRELOHDSSWRGD\
Everything you want to know, anytime you want to know it! The
ADPI/ABI Annual Conference Mobile App gives you
fast access to events, attendees, exhibitors and
more from your mobile device, anywhere, anytime.
GET THE APP - Scan the QR code to get the app
or search for ADPI/ABI in app stores
The 2014 ADPI/ABI Annual Conference will be
held April 27 - 29, 2014 at the Hyatt Regency, Chicago, IL
Online Registration Ends April 25th
Register online today at www.ad pi.org
pi.org
[email protected] ~ www.ad
www.adpi.org
Ph: (630) 530-8700 ~ Fax: (630) 530-8707
126 N. Addison A venue, Elmhurst, IL 60126
For more information please visit www.adpi.org
cheese trim and liquid whey to animal feed.
These plants are already subject to FSMA
requirements for human food production.
NMPF says the proposed standards
“do not reflect the inherent differences
between foods for human and animal
consumption” for diverted food production
materials and requested regulatory relief
for these dairy processing plants.
NMPF says the proposed rule would
impose demands on human food processors diverting food production materials
that would make compliance impractical.
“Because of this impact and because
we believe that additional requirements
for human food manufacturers would
not increase animal food safety, we recommend FDA clarify that the proposed
rule only applies to materials that are
manufactured with the intent to market
a finished product or ingredient as animal
food,” NMPF says.
With the substantial changes requested, NMPF is asking FDA to conform
the regulations with the intent of FSMA
and issue a new draft.
“Given the very significant nature of
these regulations, a second opportunity
for stakeholders to comment is essential
to ensure the final rule is practical, achievable and fosters the safe production and
distribution of animal feed,” NMPF says.
Meanwhile, NMPF also praised legislation recently introduced by four House
members to stop FDA from making it
harder to use beer byproducts in animal
feed.
“We need to keep the brew in the moo
on our farms, and this legislation is a
signal that the FDA needs to rethink the
regulation that it is pursuing,” NMPF says.
The Protecting the Sustainable Use
of Spent Grains Act, a bipartisan bill
introduced by Reps. Steve Womack, RArk., Peter Welch, D-Vt., Chellie Pingree,
D-Maine, and Cory Gardner, R-Colo., prevents the FDA from interjecting itself into
the long-standing relationship between
breweries and farmers by regulating spent
grain. Specifically, the bill amends FSMA
to make clear that the exemption provided
in Section 116 of the law does not become
inapplicable to a facility merely because
the facility distributes, for use as food for
animals, spent grains resulting from the facility’s production of alcoholic beverages.
“The FDA’s proposed rule is a solution in search of a problem. The last
thing breweries and farmers across the
country need is the federal government
interjecting itself into the environmentally
sound, centuries-old practice of breweries selling or donating their spent grains
to farmers for use as food for animals,
especially when there is no indication
that this practice poses any sort of risk to
our food supply,” the lawmakers say. “The
federal government should be praising
this type of collaboration, not burdening
it with onerous new regulatory requirements that drive up costs and discourage
sustainable disposal practices. With this
bill, common-sense prevails, and our
breweries, farmers and environment
will be better off because of it.” CMN
WORLD CHAMPION
Emmentaler AOC
Gérard Sinnesberger
Käserei Sinnesberger
Gams, Switzerland
Champion Round Score: 97.85
FIRST RUNNER UP
SECOND RUNNER UP
Erzherzog Johann
Le Gruyère AOP
Alois Pichler and Team
Obersteirische Molkerei eGen
Knittelfeld, Austria
Michel Grossrieder
Fromagerie Moléson SA
Orsonnens, Switzerland
Championship Round Score: 97.575
Champion Round Score: 97.689
Reprinted with permission from the April 18, 2014, edition of CHEESE MARKET NEWS® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
26
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
Cheese Market News congratulates winners of 2014 World Championship Cheese Contest
MADISON, Wis. — The 30th biennial
World Championship Cheese Contest,
which took place March 18-19 at the
Monona Terrace Convention Center in
Madison, Wis., featured a record 2,615
entries from 22 countries.
Top honors at this year’s contest went
to Gérard Sinnesberger from Kaserei
Sinnesberger, Gams, Switzerland, for his
Emmentaler AOC, which earned a final
round score of 97.85 out of a possible
100 points. Alois Pichler and Team from
Obersteirische Molkerei eGen, Knittelfeld, Austria, received first runner-up for
their Erzherzog Johann, which earned a
score of 97.689 in the final round. Michel
Grossrieder of Fromagerie Moléson SA,
Orsonnens, Switzerland, earned second
runner-up overall for Le Gruyere AOP,
with a final-round score of 97.575.
This year’s contest included both a
record number of entries and a record
50 judges, who traveled from 19 countries and 14 U.S. states to evaluate the
cheese and butter entries. The judges
were overseen by Chief Judge Robert
Aschebrock, veteran USDA dairy grader.
In addition to the top three cheeses,
others that made it to the final round
of 16 include: Bayley Hazen Blue and
Harbison, both made by Jasper Hill
Farm, Cellars at Jasper Hill, Greensboro, Vt.; Edelschaf-Schafkäse made
by Heinz Kröll, Sennerei Zillertal,
Mayrhofen, Austria; Queijo Serra da
Estrela PDO, made by Queijos São Gião,
Soc. Agro-Pecuária de Vale do Seia
Lda, Seia, Portugal; Meadow Melody
Grande made by Brenda Jensen, Hidden Springs Creamery, Westby, Wis.;
Swiss Cheese made by the Pearl Valley
1 Team, Pearl Valley Cheese, Fresno,
Ohio; American Grana made by Steve
Bierhals, BelGioioso Cheese Inc., Green
Bay, Wis.; Medium Cheddar made by
the Cracker Barrel Natural Cheese
Team, Agropur Weyauwega for Kraft
Foods, Glenview, Ill.; Marieke Gouda
Super (18-24 month) made by the Holland’s Family Cheese Team, Holland’s
Family Cheese, Thorp, Wis.; Urnäscher
For more information please visit www.cheesesociety.org
Pacific Cheese is a leading provider of consolidation, import-export
and manufacturing services. We blend a tradition of superior customer
service, state-of-the-art technology and broad market access with
extensive product availability. By providing a critical link between
manufacturer, wholesaler and retailer, Pacific Cheese is a leader
in custom product management.
Manufacturing
& Processing
Importing &
Exporting Services
s Organic s Kosher
s Custom Cheese Production
s Container Sharing
s Conversion
Contract Marketing
Consolidation &
Logistical Support
s Trading Programs
s Support Services
s Out-Sourcing
s Customized
s Complete
Packaging & Shredding
s Foodservice s Deli
s2ETAILs)NDUSTRIAL
PACIFIC CHEESE COMPANY
21090 Cabot Boulevards P.O. Box 56598sHayward, CA 94545-6598
Phone: (510) 784-8800sFax: (510) 784-1053sWebsite: www.pacificcheese.com
For more information please visit www.pacificcheese.com
Hornkuhkäse, made by Johannes
Schefer, Urnäscher Milchspezialitäten
AG, Urnäsch, Switzerland; Bornzola
60+ pasteurized, made by Per Olesen,
Bornholms Andelmejeri, Klemensker,
Denmark; Camembert made by Claus
Katzenberger, Kaeserei Altenburger
Land GmbH Co. KG, Lumpzig OT Hartha,
Germany; and Evalon, made by Katie
Hedrich-Fuhrmann, LaClare Farms,
Malone, Wis.
“Congratulations to the thousands
of cheesemakers from around the world
who participated in the largest technical cheese competition ever held. Every
medalist should be extremely proud
of their accomplishment,” says John
Umhoefer, executive director of the
Wisconsin Cheese Makers Association,
which hosts the competition.
The awards through fifth place in
each category were:
Cheddar, Mild
Class 1
Best of Class: David Schmidt, Agropur, Weyauwega, Wis., Mild Cheddar
cut from 640, 99.10.
Second: Terry Lensmire, Agropur,
Weyauwega, Wis., Mild Cheddar cut
from 640, 98.95.
Third: Team Petaluma Creamery,
CROPP Cooperative/Organic Valley, La
Farge, Wis., Organic Pasteurized Mild
Cheddar, 98.90.
Fourth: Daniel Stearns, Agropur,
Weyauwega, Wis., Mild Cheddar cut
from 640, 98.85.
Fifth (tie): John Sapp, Agropur, Hull,
Iowa, Wis., Mild Cheddar cut from 640,
98.80.
Fifth (tie): Cheddar Room Team,
Cabot Creamery Cooperative, Cabot, Vt.,
Cheddar, Vermont Mild, 98.80.
Fifth (tie): Cheddar Room Team,
Cheddar, Vermont Mild, 98.80.
Cheddar, Medium
(3-6 months)
Class 2
Best of Class: Cracker Barrel Natural
Cheese Team, Agropur Weyauwega for
Kraft Foods, Glenview, Ill., Medium
Cheddar, 99.55.
Second: Kiel Production Team, Land
O’Lakes Inc., Kiel, Wis., Medium Cheddar, 99.50.
Third: Cheddar Room Team, Cabot
Creamery Cooperative, Cabot, Vt., Cheddar, Vermont Medium, 99.30.
Fourth (tie): Cracker Barrel Natural
Cheese Team, Agropur Weyauwega for
Kraft Foods, Glenview, Ill., Medium
Turn to CHEDDAR, page 27 D
27
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
CHEDDAR
Cheddar, Vermont Medium, 99.25.
Fourth (tie): Cheddar Room Team,
Cabot Creamery Cooperative, Cabot,
Vt., Cheddar, 99.25.
Fifth (tie): Tracy Stuckey, Great
Lakes Cheese of New York, Adams, N.Y.,
Medium Cheddar, 99.10.
Fifth (tie): Southwest Cheese LLC,
Clovis, N.M., Cheddar Medium, 99.10.
Cheddar, Sharp
(6 months-1 year)
Creamery Cooperative, Middlebury, Vt.,
Cheddar, Vermont aged 2+ years, 98.40.
Fourth (tie): Pierre Bélanger, Agropur, Longueuil, Quebec, Aged Cheddar,
98.30.
Fourth (tie): Tim Elmer, Great Lakes
Cheese, Adams, N.Y., Aged Cheddar,
98.30.
Fifth: Cheddar Cheese Team, Cabot
Creamery Cooperative, Middlebury, Vt.,
Cheddar, Vermont aged 2+ years, 98.25.
Bandaged Cheddar,
Mild to Medium
Class 6
Class 3
Best of Class: Second Shift Production, Great Lakes Cheese of New York,
Adams, N.Y., Sharp Cheddar, 99.15.
Second: Pierre Champagne, Agropur,
Longueuil, Quebec, Sharp Cheddar,
99.10.
Third: Irish Dairy Board, Dairygold,
Mitchelstown, County Cork, Ireland,
Kerrygold Mature, 99.05.
Fourth: Mario Lemire, Agropur, Longueuil, Quebec, Sharp Cheddar, 99.00.
Fifth (tie): Irish Dairy Board,
Glanbia, Ballyragget, County Kilkenny,
Ireland, Kerrygold Mature, 98.95.
Fifth (tie): Third Shift Production,
Great Lakes Cheese of New York, Adams,
N.Y., Sharp Cheddar, 98.95.
Turn to BANDAGED, page 28 D
Photo by Emily King/Cheese Market News
Exce¿ence
Since 1958, excellence has been part of our company’s
tradition. It’s something we never stop striving to achieve.
Cheddar, Aged 1-2 yrs.
Class 4
Best of Class: Cows Creamery, Charlottetown, Prince Edward Island, Cows
Creamery Extra Old Cheddar, 98.50.
Second: Irish Dairy Board, Glanbia,
Ballyragget, County Kilkenny, Ireland,
Kerrygold Skellig, 98.25.
Third: David Schmidt, Agropur,
Weyauwega, Wis., Aged Cheddar cut
from 640, 98.20.
Fourth: Irish Dairy Board, Glanbia,
Ballyragget, County Kilkenny, Ireland,
Kerrygold Mature, 98.15.
Fifth: Irish Dairy Board, Dairygold,
Mitchelstown, County Cork, Ireland,
Kerrygold Skellig, 98.05.
For over 50 years, Great Lakes Cheese has been an award winning,
premier manufacturer and packer of natural and process bulk,
shredded and sliced cheeses. Our superior quality wins more
customers for you – and keeps them coming back.
We continue raising industry standards in manufacturing capabilities,
plant capacity, distribution and complete private label programs for
dairy, deli and food service.
Because our biggest accomplishment…is the customer satisfaction
we earn every day.
greatlakescheese.com | 800.677.7181
Cheddar, Aged 2+ yrs.
Class 5
Best of Class: Cheddar Cheese Team,
Cabot Creamery Cooperative, Middlebury, Vt., Cheddar, Vermont aged 2+
years, 98.55.
Second: Kiel Cheesemakers, Land
O’Lakes Inc., Kiel, Wis., Aged Cheddar
- over 2 years, 98.45.
Third: Cheddar Cheese Team, Cabot
For more information please visit www.greatlakescheese.com
28
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
BANDAGED
Best of Class: Kerry Henning,
Henning Cheese, Kiel, Wis., Medium
Flavored Cheddar, 98.90.
Second: Healey’s Cheese, Somerset
West, Western Cape, South Africa, Mild
Round Bandaged Cheddar, 98.55.
Third: Max Schaeffer, Glanbia Foods
Inc., Twin Falls, Idaho, Bandaged Cheddar - Medium, 97.75
Fourth: Wayne Hintz, Red Barn Family Farms, Appleton, Wis., Heritage Weis
Old World Style White Cheddar, 97.65.
Fifth: Marc Kuehl, Brazos Valley
Cheese, Waco, Texas, Cloth Bound
Cheddar, 96.90.
Bandaged Cheddar,
Sharp to Aged
Class 7
Best of Class: Wayne Hintz, Red Barn
Family Farms, Appleton, Wis., 1-Year
Heritage Weis Old World Style White
Cheddar, 99.30.
Second: Wayne Hintz, Red Barn
Family Farms, Appleton, Wis., 3-Year
Heritage Weis Reserve Old World Style
White Cheddar, 98.50.
Third: Saxon Cheese LLC, Cleveland, Wis., Old English Farmhouse
Style Cheddar aged 10 months, 98.10.
Fourth: Ferial Zekiman, Maffra
Cheese Co., Tinamba, Victoria, Australia, Maffra Cloth-Aged Cheddar, 98.00.
Fifth: Wayne Hintz, Red Barn Family
Farms, Appleton, Wis., 1-Year Heritage
Weis Old World Style White Cheddar,
97.95.
Jack Wheel, 99.05.
Fourth: Tillamook County Creamery,
Tillamook, Ore., Stirred Curd Monterey
Jack, 99.00.
Fifth (tie):Cheese Room Team,
Vermont Monterey Jack, 98.85.
Fifth (tie): Team 3, Jerome Cheese
Co., Jerome, Idaho, Monterey Jack
Cheese, 98.85.
Colby
Class 8
Marbled Curd Cheese
Class 10
Best of Class: Team Arena 2, Arena
Cheese Inc., Arena, Wis., Colby Deli
Style Longhorn, 99.45.
Second: Meister Cheese Team 1C,
Meister Cheese Co., Muscoda, Wis.,
Colby Longhorn, 98.95.
Third: Southwest Cheese LLC, Clovis, N.M., Colby, 98.90.
Fourth (tie): Matt Hoefler, Cady
Cheese, Wilson, Wis., Colby, 98.80.
Fourth (tie): Mike’s Team, Guggisberg-Deutsch Kase, Middlebury, Ind.,
Colby Longhorn, 98.80.
Fifth: AMPI Rochester, Associated
Milk Producers Inc., Rochester, Minn.,
Colby, 40-pound block, 98.70.
Best of Class: Tillamook County
Creamery, Tillamook, Ore., Marbled
Curd Colby Monterey Jack, 99.45.
Second: Amanda Olson, Agropur,
Hull, Iowa, Colby Jack (cut 640), 99.40.
Third: Tillamook County Creamery,
Tillamook, Ore., Marbled Curd Colby
Monterey Jack, 99.35.
Fourth: Meister Cheese Team 2A,
Meister Cheese Co., Muscoda, Wis.,
Colby Jack Longhorn, 99.20.
Fifth: Amie Van Egdom, Agropur,
Hull, Iowa, Colby Jack (cut 640), 99.15.
Rinded Swiss Style
Monterey Jack
Class 11
DAIRY R
OR
E ARCH
ES
CENTER F
Class 9
CDR
Best of Class: Dragan Devetak,
Glanbia Foods Inc., Twin Falls, Idaho,
Monterey Jack, 99.20.
Second: Wendy Devney, Agropur,
Hull, Iowa, Monterey Jack (cut 640),
99.15.
Third: Jeff Wideman, Maple Leaf
Cheese Co-op, Monroe, Wis., Monterey
For more information please visit www.cdr.wisc.edu
Best of Class: Gérard Sinnesberger, Käserei Sinnesberger, Gams,
SG, Switzerland, Emmentaler AOC,
99.10.
Second: Ruedi Sturderus, Dorfkäserei Thundorf, Thundorf, TG,
Switzerland, Emmentaler AOC Switzerland, 99.00.
Third: Niklaus Haldimann, Gourmino Switzerland, Heimenschwand,
BE, Switzerland, Emmentaler AOC
Switzerland, 98.70.
Fourth (tie): Bernhard Meier, Gourmino Switzerland, Trubschachen, BE,
Switzerland, Emmentaler Slow Food
AOC Switzerland, 98.50.
Fourth (tie): Marcel Züger, Gourmino Switzerland, Lömmenschwil,
SG, Switzerland, Emmentaler AOC
Switzerland, 98.50.
Fifth: Christian Gerber, Gourmino
Switzerland, Neukirch a. d. Thur, TG,
Switzerland, Emmentaler AOC Switzerland, 98.00.
Rindless Swiss Style
Class 12
For more information please visit www.winonafoods.com
Best of Class: Pearl Valley 1, Pearl
Valley Cheese, Fresno, Ohio, Swiss
Cheese, 98.15.
Second: Silvan Blum, Chalet Cheese
Co-op, Monroe, Wis., 20-pound Swiss
Wheel, 98.00.
Turn to SWISS, page 29 D
29
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
SWISS
Fifth: Team Albert Desiga, Dairy
Farmers of America, Turlock, Calif.,
98.50.
Provolone, Aged
Third: Penn Cheese, Winfield, Pa.,
Rindless Block Swiss, 97.30.
Fourth: Team F Guggisberg Sugarcreek, Guggisberg Cheese, Millersburg,
Ohio, 200 Guggisberg Tradition Block,
97.25.
F i f t h : Te a m B a l k b r u g ,
FrieslandCampina Export, Wolvega,
Friesland, Netherlands, Frico Emmentaler, 97.20.
Mozzarella
Class 13
Class 16
Smoked Provolone
Best of Class: Allen Steger, BelGioioso Cheese Inc., Green Bay, Wis.,
Mandarini, 99.15.
Second: Josh Tober, Burnett Dairy,
Grantsburg, Wis., Aged Provolone,
99.10.
Third: Winville, Winona Foods,
Green Bay, Wis., Aged Provolone, 99.05.
Fourth (tie): Jeff Moody, Burnett
Dairy, Grantsburg, Wis., Aged Provolone, 98.75.
Fourth (tie): Team 2, Empire Cheese
Inc., Cuba, N.Y., Aged Provolone, 98.75.
Class 17
Best of Class: Roger Krohn, Agropur,
Luxemburg, Wis., Smoked Provolone,
99.55.
Second: Terry Lensmire, Agropur,
Luxemburg, Wis., Smoked Provolone,
99.50.
Third: Saputo’s Team, Saputo Dairy
Products Canada G.P., Montreal, Caciocavallo Fumé, 99.35.
Best of Class: Pat Doell, Agropur,
Luxemburg, Wis., 98.70.
Second: Rhonda Caffero, Lactalis
American Group, Nampa, Idaho,
98.60.
Third: Mozzarella Department,
Sorrento Lactalis, Buffalo, N.Y., 98.35.
Fourth: Roger Krohn, Agropur,
Fifth: Cesar Luis, Cesar’s Cheese,
Random Lake, Wis., 98.10.
Mozzarella, Part-Skim
Class 14
Best of Class: Pat Doell, Agropur,
Second: Team Lake Norden, Lake
Norden Cheese Co., Lake Norden, S.D.,
99.60.
Third: Roger Krohn, Agropur, Luxemburg, Wis., 99.35.
Fourth (tie): Roger Krohn, Agropur,
Fourth (tie): Mozzarella Department, Sorrento Lactalis, Buffalo, N.Y.,
99.30.
Fifth: Team Appleton Foremost,
Foremost Farms USA, Appleton, Wis.,
99.25.
Provolone, Mild
Class 15
Best of Class: Team Lake Norden,
Lake Norden Cheese Co., Lake Norden,
S.D., Provolone, 99.80.
Second: Pat Doell, Agropur, Luxemburg, Wis., Provolone, 99.60.
Third: Team Lake Norden, Lake
Lipase Provolone, 99.45.
Fourth (tie): Terry Lensmire, Agropur, Luxemburg, Wis., 99.35.
Fourth (tie): Roger L. Krohn, Agropur, Luxemburg, Wis., 99.35.
Fifth: Foremost Farms Team B,
Foremost Farms, Clayton, Wis., 99.25.
Inc., Cuba, N.Y., Smoked Provolone,
99.25.
Inc., Cuba, N.Y., Smoked Provolone,
99.25.
Fourth (tie): Foremost Farms Team
C, Foremost Farms, Clayton, Wis.,
Smoked Provolone, 99.25.
Fourth (tie): Team 1, Jerome Cheese
Co., Jerome, Idaho, Smoked Provolone,
99.25.
Fourth (tie): Team Denmark, Land
O’Lakes, Denmark, Wis., Smoked Provolone, 99.25.
Fifth (tie): Rob Stellrecht, Burnett
Dairy, Grantsburg, Wis., Natural cow’s
milk provolone with smoked flavor,
99.20
Turn to PROVOLONE, page 30 D
IMAC’S NEW PRODUCTS
AND SERVICES FOR ITALIAN,
AMERICAN AND SPANISH
CHEESE INDUSTRY TO
IMPROVE QUALITY, YIELDS
AND PROFITABILITY
(International Media And Cultures)
IMAC Has Been Successfully Supplying
Innovative Products For Over 30 Years
to the U.S. Dairy and Food Industries
• SPECIALTY CULTURES: MJF Culture for Mozzarella to reduce browning. AP Culture for
Spanish Cheese to reduce or eliminate pathogens. MILK SILO CULTURE added to milk silos to
reduce psychrotrophs and increase yields. IMAC cultures are highly rated with full range of standard
and custom cultures servicing the U.S. Dairy Industry.
• SECONDARY STARTERS: ENHANCE: Spray Dried Product for Italian, American and Spanish
Cheese to improve flavor, functionality and yields. IMAC has been supplying primary and secondary
starter media for over three decades to the U.S. Dairy Industry.
• FUNCTIONAL ANTI-CAKING AGENTS: FLAVO-STAR: It is a functional, spray-dried
anti-caking agent. It is less dusty and flows freely. Contaminants are greatly minimized or eliminated.
It can be used at higher than normal levels with less browning and good melts. The only spray-dried
functional Anti-Caking Agent in the U.S. market.
• CHEESE TRAINING CLASSES: IMAC will be starting state-of-the-art training classes in cheese
technology in IMAC’s multi-million dollar teaching and R&D facility in Denver. These classes are
recommended for all management and cheese plant personnel.
• CHEESE AND DAIRY PRODUCT TESTING: IMAC will be starting the microbiological and
chemical testing for cheese and dairy products including product evaluation. Testing includes
third-party testing for spoilage types and pathogenic bacteria and routine bacteriophage testing to
eliminate culture failures.
• CONSULTING SERVICES: Soon to introduce consulting services including but not limited to
elimination of product defects, improving cheese yields and quality, interpretation of government
regulations, development of HACCP programs and sanitation procedures. New product development
services and in-house training programs will also be offered.
• RETAIL
• FOODSERVICE
• INDUSTRIAL
WORLD HEADQUARTERS
1250 S. Parker Rd., Ste. 203 • Denver, CO 80231
(800) 783-4615 • (303) 337-4028 (Ext. 112 and 104)
Fax: (303) 337-5140 • Cell: (303) 994-2820
Dr. Reddy’s Cell: (303) 944-5215
Email: [email protected] or [email protected]
Web: www.askimac.com
PIONEERS IN DAIRY, FOOD & BIO TECHNOLOGY
For more information please visit www.askimac.com
30
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
PROVOLONE
Fifth (tie): Chilton Team, Foremost
Farms USA, Chilton, Wis., Smoked
Provolone, 99.20.
Ricotta
Class 18
Best of Class: Joe Taranto, Montena
Taranto Foods, Ridgefield, N.J., Ricotta,
99.25.
Second: Ricotta Department, Sorrento Lactalis, Buffalo, N.Y., Whole Milk
Deli Whey Based Ricotta, 98.60.
Third: Joe Taranto, Montena Taranto
Foods, Ridgefield, N.J., Old Fashion
Ricotta, 98.40.
Fourth: Ricotta Team 2, Kraft/Pollio Italian Cheese Co., Campbell, N.Y.,
Ricotta, 98.15.
Fifth (tie): Losurdo Foods Ricotta
crew, Losurdo Foods Inc, Heuvelton,
N.Y., Ricotta, 98.10.
Fifth (tie): Saputo’s Team, Saputo
Dairy Products Canada G.P., Montreal,
Ricotta di Campagna, 98.10.
Fifth (tie): Ricotta Department, Sorrento Lactalis, Buffalo, N.Y., Part Skim
Milk Based Ricotta, 98.10.
Parmesan
Class 19
Best of Class: Steve Bierhals, BelGioioso Cheese Inc., Green Bay, Wis.,
American Grana, 99.65.
Second: Eau Galle Cheese Factory
Team, Eau Galle Cheese Factory, Durand, Wis., Parmesan, 99.45.
Third: John Stender, BelGioioso
Cheese Inc., Green Bay, Wis., Parmesan, 99.40.
Fourth: Lake County Dairy Team,
Arthur Schuman Inc., Fairfield, N.J.,
Cello Riserva Artisan Reserve Parme-
Fairway Dairy & Ingredients
is positioned to take care of all of your
cheese processing and packaging needs.
• Cheese is our specialty
• LTL to multiple loads
• Specializing in “balancing”
your inventory
• We are YOUR marketing and
procurement partners
•
•
•
•
•
•
•
Import/Export
Table cheeses
Industrial
Foodservice
Butter
Dairy powders
90,000 sq. ft. of
manufacturing space
to meet your needs
• We can handle your
special projects
• Bring us your line and
we’ll do the rest
• Qualified, highly-trained staff
• Extensive Reclamation Center
• Cheese processing/
packaging
• Cut-n-wrap operation
• GMPs (Good Manufacturing
Practices)
• Cheese grading
• Offering extensive cheese
equipment background
Fairway Dairy & Ingredients
san Wheel, 99.30.
Fifth: Larry Steckbauer, Sartori Co,
Antigo, Wis., Sartori Reserve SarVecchio Parmesan, 99.15.
Asiago
Class 20
Best of Class: Mike Matucheski, Sartori Co., Antigo, Wis., Sartori Reserve
Extra-Aged Asiago, 99.75.
Second: Lake County Dairy, Arthur
Schuman Inc., Fairfield, N.J., Cello
Riserva/Lake County Dairy Asiago,
99.55.
Third: Silani Sweet Cheese, Woodbridge, Ontario, Asiago, 99.35.
Fourth (tie): Eau Galle Cheese Factory Team, Eau Galle Cheese Factory,
Durand, Wis., Aged Asiago, 99.30.
Fourth (tie): Team Almena, Saputo
Specialty Cheese, Almena, Wis., Aged
Asiago, 99.30.
Fifth (tie): Lake County Dairy Team,
Cello Riserva Hand Crafted Asiago
Wheel, 99.15.
Fifth (tie): Dan Savin, BelGioioso
Cheese Inc., Green Bay, Wis., Asiago,
99.15.
Fifth (tie): Aaron Quick, Sartori Co,
Antigo, Wis., Sartori Classic Asiago,
99.15.
Baby Swiss-Style
Class 21
Best of Class: Central Coast Creamery, Paso Robles, Calif., Holey Cow
Wheel, 99.25.
Second: Team Bedum Maasdam,
Friesland Campina Export, Wolvega,
Friesland, Netherlands, Kroon Maasdam, 98.90.
Third: Penn Cheese, Winfield, Pa.,
Deli Style Loaf Baby Swiss, 98.10.
Fourth (tie): Mike Nelson, Chalet
Cheese Co-op, Monroe, Wis., Baby Swiss
block, 97.80.
Fourth (tie): Penn Cheese, Winfield,
Pa., Deli Style Loaf Baby Swiss, 97.80.
Fifth (tie): Team Steenderen,
Friesland, Netherlands, Baby Swiss, 97.55.
Fifth (tie): Team Steenderen,
Friesland, Netherlands, Landkaas
gaten, 97.55.
17725 Juniper Path
Lakeville, MN 55044
Phone: (952) 431-8400
Feta
Fax: (952) 431-8470
Class 22
email: [email protected] • Website: www.fairwaydairy.com
For more information please visit www.fairwaydairy.com
Best of Class: Terry Lensmire, Agropur, Weyauwega, Wis., Feta, 99.55.
Turn to FETA, page 31 D
31
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
FETA
Cheese Co-op, South Wayne, Wis., Dill
Havarti, 98.55.
Havarti, Flavored
Second: Micah Klug, Agropur,
Weyauwega, Wis., Feta, 99.40.
Third: Team Saedager, Saedager
Dairy, Hobro, Denmark, Danish White
Cheese Picnic Style, 45+, 99.35.
Fourth (tie): Jim Demeter, Klondike Cheese Co., Monroe, Wis., Feta
in Brine, 99.25.
Fourth (tie): Steve Webster, Klondike Cheese Co., Monroe, Wis., Feta
in Brine, 99.25.
Fifth (tie): David Schmidt, Agropur, Weyauwega, Wis., Feta, 99.05.
Fifth (tie): Team Nordex, Nordex
Käserei Ges.m.b.H, Pöggstall, Niederoesterreich, Austria, Feta 60+,
99.05.
Fifth (tie): Team Saedager, Saedager Dairy, Hobro, Denmark, Danish
White Cheese Picnic Style, 55+, 99.05
Class 25
Gorgonzola
Class 26
Best of Class: Team Edelweiss,
Edelweiss Creamery, Monticello, Wis.,
Havarti with Dill, 99.30.
Second: Steve Stettler, Decatur
Dairy Inc., Brodhead, Wis., Havarti
Dill, 98.90.
Third: Bruce Workman, Fair Oaks
Farms, Fair Oaks, Ind., Havarti with
Dill, 98.65.
Fourth: Dave Buholzer, Klondike
Cheese Co., Monroe, Wis., Dill Havarti,
98.60.
Fifth: Hans Lehner Sr., Valley View
Best of Class: Per Olesen, Bornholms
Andelmejeri, Klemensker, Bornholm,
Denmark, Bornzola 60+ pasteurized
- milk solid 58-percent, 99.40.
Second: Mark Ruttner, BelGioioso
Cheese Inc., Green Bay, Wis., CreamyGorg, 98.95.
Third: Thorp Team 2, North Hendren
Co-op Dairy, Willard, Wis., Black River
Gorgonzola, 98.05.
Fourth: Imperia Foods Montfort WI
team, Arthur Schuman Inc., Fairfield,
N.J., Montforte Gorgonzola Wheel,
97.95.
Fifth: Mindoro Team, Swiss Valley
Farms, Mindoro, Wis., Gorgonzola,
97.85.
Gruyere
Class 27
Best of Class: Michel Grossrieder,
Fromagerie Moléson S.A., Orsonnens,
FR, Switzerland, Le Gruyère AOP,
99.75.
Turn to GRUYERE, page 32 D
Feta, Flavored
Class 23
Best of Class: Team Krusa, Arla
Foods Krusa Mejeri, Krusa, Denmark,
Mediterranean style white cheese
with sun dried tomato in oil, 45+,
99.50.
Second: Team Krusa, Arla Foods
Krusa Mejeri, Krusa, Denmark, Mediterranean style in salted water with
garlic & parsley, 50+, 99.40.
Third: Team Krusa, Arla Foods Krusa
Mejeri, Krusa, Denmark, Mediterranean style white cheese with spice mix
in oil, 45+, 99.30.
Fourth: Team Saedager, Saedager
Dairy, Hobro, Denmark, Ardena Danish
White cheese in oil with herbs, cubed,
45+, 99.25.
Fifth: Steve Webster, Klondike
Cheese Co., Monroe, Wis., Peppercorn
Feta in Brine, 98.85.
Offering:
•
•
•
•
•
•
•
Authentic Mediterranean taste
Available in lowfat and nonfat varieties
2X the protein
Thick, creamy taste
Exceptional quality with every spoonful
Mayonnaise and sour cream substitute
Retail, foodservice and industrial markets
Better Flavor, Better Quality,
Better Commitment.
It’s A Family Tradition!
Havarti
2013 United States
Championship Cheese Contest
Class 24
Best of Class: Lene Jacobsen, Arla
Foods Nr Vium, Videbek, Denmark, Fast
Modnet 50+, 99.10.
Second: Lene Jacobsen, Arla Foods
Nr Vium, Videbek, Denmark, Aged Havarti 55+, 99.05.
Third: Decatur Dairy Team 2, Decatur Dairy Inc., Brodhead, Wis., Havarti,
98.85.
Fourth: Team Taulov, Arla Foods
Taulov, Fredericia, Denmark, Tilsit,
98.45.
Fifth (tie): Lene Jacobsen, Arla
Foods Nr Vium, Videbek, Denmark,
Havarti 60+, 98.25.
Fifth (tie): Jim Krattiger, Maple
Leaf Cheese Co-op, Monroe, Wis.,
98.25.
1st Place:
Flavored Feta
1st Place:
Havarti
1st Place:
Fat Free Feta
1st Place:
Flavored Havarti
2012 World Championship
Cheese Contest
1st Place:
Feta
1st Place:
Peppercorn Feta
1st Place:
Muenster
1st Place:
Dill Havarti
“When we come in first, you
know exactly where we stand
to best serve you!”
Ron Buholzer,
Dave Buholzer and
Steve Buholzer
608.325.3021 • www.klondikecheese.com
WISCONSIN MADE
BY MASTER
CHEESEMAKERS
For more information please visit www.klondikecheese.com
32
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
GRUYERE
Second: Jean-Marie Dunand, Fromage Gruyère S.A., Bulle, Fribourg,
Switzerland, 1655 Gruyère AOP,
99.70.
Third: Alain Cardinaux, Fromage
Gruyère S.A., Bulle, Fribourg, Switzerland, 1655 Gruyère AOP, 99.55.
Fourth (tie): Jäggi Jean-Daniel,
Fromagerie de Grandcour, Grandcour,
Vaud, Switzerland, Gruyère AOP Switzerland: 50% de MG/ES, 99.50.
Fourth (tie): Cédric Vuille, Fromag-
erie de La Brévine, La Brévine, NE,
Switzerland, Gruyère mi-salé, 10 mois
d’affinage, 99.50.
Fifth (tie): J Gygax, Fromarte,
Berne, BE, Switzerland, Lait de vache
au lait cru, 99.40.
Fifth (tie): Fromarte, Laiterie du
Mouret, Le Mouret, Fribourg, Switzerland, Gruyère AOP, 99.40.
Appenzeller
Class 28
Best of Class: Marcel Tobler, SO
Appenzeller Käse GmbH, Schachen bei
Reute, CH, Switzerland, 99.70.
Second: Godi Thönen, SO Appenzeller Käse GmbH, Wangi, CH, Switzerland, 99.65.
Third: Patrik Brand, SO Appenzeller
Käse GmbH, Marwil, CH, Switzerland,
99.60.
Fourth (tie): Erich Bischof, SO Appenzeller Käse GmbH, Eggersriet, CH,
Switzerland, 99.55.
Fourth (tie): Peter Steiner, SO Appenzeller Käse GmbH, Schwellbrunn,
CH, Switzerland, 99.55.
Fourth (tie): Anton Birrer, SO Ap-
The String Cheese
Specializing in Private Label and Retail
At Baker Cheese, we can provide the freshest
string cheese available in any size package and
quantity. If you’re looking for 1 ounce singles,
individually wrapped retail packages or retail
bulk packaging, look no further. We are a 100
percent turnkey operation which takes pride
in our high-quality string cheese, exceptional
customer service and our ability to maintain
an efficient, flexible production environment
capable of fulfilling your every need.
Whether you’re a small, local distributor
or a large, nationally recognized brand,
call us today at 920.477.7871 and discover
how we can put over 90 years of experience
to work for you.
penzeller Käse GmbH, Bernhardzell,
CH, Switzerland, 99.55.
Fifth (tie): Urs Buchegger, SO
Appenzeller Käse GmbH, Stein, CH,
Switzerland, 99.40.
Fifth (tie): Hans Stadelmann, SO
Appenzeller Käse GmbH, Nesslau, CH,
Switzerland, 99.40.
Open Class Alpine Cheeses
Class 29
Best of Class: Othmar Pichler and
Team, Obersteirische Molkerei eGen,
Knittelfeld, Austria, Erzherzog Johann
Premium, 99.30.
Second: Christophe Esseiva, Fromage Gruyère S.A., Bulle, Fribourg,
Switzerland, Alpage 1115, 99.25.
Third: Werner Wolf and Team,
Obersteirische Molkerei eGen, Knittelfeld, Austria, Steirischer Bergkäse
high-class (Styrian mountain cheese
high-class), 99.15.
Fourth (tie): Guntram
Schwendingerm, Sennerei Schnifis,
Schnifis, Vorarlberg, Austria, Der
echte Schnifner Bergkaese 6 Monate
gereift, 99.00.
Fourth (tie): Johannes Schefer,
Urnäscher Milchspezialitäten AG, Urnaesch, AR, Switzerland, Urnaescher
Bergkaese Special, 99.00.
Fifth: Andreas Gut-Witzig, Gourmino
Switzerland, Wiesenberg, NW, Switzerland, Alpsbrinz Slow Food AOP, 98.95.
String Cheese
Class 30
» Quality and Freshness
» Long Shelf Life
» Fast Turnaround
» Custom Packaging
Best of Class: Cesar Luis, Cesar’s
Cheese, Random Lake, Wis., Whole
Cow’s Milk, Hand Stretched String
Cheese, 99.45.
Second: Dan Schwind, Baker Cheese
Factory Inc., St. Cloud, Wis., LowMoisture Part-skim Mozzarella String
Cheese, 99.40.
Third: String Cheese Team, Lactalis
American Group, Nampa, Idaho, PartSkim Mozzarella String Cheese, 99.35.
Fourth: Larry Brown, Baker Cheese
Factory Inc., St. Cloud, Wis., LowMoisture Part-Skim Mozzarella String
Cheese, 99.30.
Fifth: Tim Entringer, Baker Cheese
Factory Inc., St. Cloud, Wis., LowMoisture Part-Skim Mozzarella String
Cheese, 99.25.
Cottage Cheese
ST. CLOUD, WI 53079
s
920-477-7871
s
F: 920-477-2404
For more information please visit www.bakercheese.com
Class 31
Best of Class: Cottage Cheese
Team, Cabot Creamery Cooperative,
Turn to COTTAGE, page 33 D
33
CHEESE
CONTEST
KEY
PLAYERS
2007
COTTAGE
Blue Veined
Cabot, Vt., Vermont Style Cottage
Cheese, 99.05.
Second: Cottage Cheese Team,
Vt., Vermont Style Cottage Cheese,
98.80.
Third: Cottage Cheese Team,
Vt., Vermont Style Cottage Cheese,
98.55.
Fourth: West Seneca Cultured
Facility, Upstate Niagara Cooperative,
West Seneca, N.Y., Pineapple Cottage
Cheese, 97.75.
Fifth: Cottage Team, Westby Co-op
Creamery, Westby, Wis., 4-percent Small
Curd Cottage Cheese, 97.65.
Fresh Mozzarella
Class 32
Best of Class: Linda Saurer, BelGioioso Cheese Inc., Green Bay, Wis.,
Burrata - Ball, 99.80
Second: Team Lioni, Lioni Latticini
Inc., Union, N.J., Ovoline Fresh Mozzarella, 99.40.
Third: FDL Team 1, Kraft/Pollio Italian Cheese Co., Campbell, N.Y., Fresh
Mozzarella, 99.35.
Fourth: Team Calabro, Calabro
Cheese Corp., East Haven, Conn.,
Ciliegine, 99.30.
Fifth (tie): Fresh Mozz Team, Lactalis American Group, Nampa, Idaho,
Fresh Mozzarella, 99.25.
Fifth (tie): Team Lioni, Lioni Latticini Inc., Union, N.J., Burrata Con
Panna, 99.25.
Fifth (tie): Team Quality, Quality
Cheese Inc., Vaughan, Ontario, Fresh
Mozzarella Log, 99.25.
Blue Veined,
Exterior Molding
Class 33
Best of Class: Jasper Hill Farm,
Cellars at Jasper Hill, Greensboro, Vt.,
Bayley Hazen Blue, 98.10.
Second: Alexis’s Team, La Maison
Alexis de Portneuf Inc., St. Raymond,
Quebec, Bleubry, 97.80.
Third: Rogue River Blue, Rogue
Creamery, Central Point, Ore.,Rogue
River Blue, 97.75.
Fourth: Team Troldhede, Arla Foods
Troldhede, Videbol, Denmark., Sirius,
97.40.
Fifth: Champignon North America,
Inc., Käserei Champignon Hofmeister GmbH & Co. KG, Lauben/Allgäu,
Bavaria, Germany, Cambozola Black
Label, soft ripened blue with grey
exterior mold, 97.25.
Class 34
Best of Class: Team Emmi Roth USA,
Emmi Roth USA, Monroe, Wis., Roth
Buttermilk Blue, 99.30.
Second: Caves of Faribault, Faribault, Minn., St. Pete’s Select Cave Aged
Blue Cheese, 98.95.
Third: Kuba Hemmerling, Point
Reyes Farmstead Cheese Co., Point
Reyes, Calif., Point Reyes Bay Blue,
98.85.
Fourth (tie): Per Olesen, Bornholms
Andelsmejeri, Klemensker, Bornholm,
Denmark, Danablu 60+ not pasteurized
milk solid 58-percent, 98.80.
Fourth (tie): Team Mindoro, CROPP
Cooperative/Organic Valley, La Farge,
Wis., Organic Blue Cheese, 98.80.
Fourth (tie): Kuba Hemmerling,
Point Reyes Farmstead Cheese Co.,
Point Reyes, Calif., Point Reyes Original Blue, 98.80.
Fifth: Jim Ingvorsen, Bornholms
Andelsmejeri, Klemensker, Bornholm,
Denmark, Organic Danablu 50+ not
pasteurized milk solid 57-percent,
98.75.
)'#9GUVHCNKC5GRCTCVQTUVCPFQOCV
Brick, Muenster
Class 35
Best of Class: John (Randy) Pitman,
Mill Creek Cheese, Arena, Wis., Brick,
99.45.
Second: Hansi Lehner Jr., Valley
Vies Cheese Co-op, South Wayne, Wis.,
Muenster, 99.00.
Third: Ron Buholzer, Klondike
Cheese Co., Monroe, Wis., Muenster,
98.80.
Fourth: Hans Lehner Sr., Valley
Vies Cheese Co-op, South Wayne, Wis.,
Muenster, 98.75.
Fifth (tie): Dave Buholzer, Klondike
Cheese Co., Monroe, Wis., Brick, 98.70.
Fifth (tie): Valley View Cheese Team,
Valley View Cheese Co-op, South Wayne,
Wis., Muenster, 98.70
Edam
American Designed,
Built and Delivered
1WTPGYGUVOKNMUVCPFCTFK\KPIWPKVJCUDGGP
URGEKCNN[FGUKIPGFVQOGGVVJGPGGFUQHVJG0QTVJ
#OGTKECPOCTMGV$WKNVNQECNN[VJGOCEJKPGKU
CXCKNCDNGKPCXCTKGV[QHOQFGNUDCUGFQPEWUVQOGT
TGSWKTGOGPVU6JGOQUVRQRWNCTOQFGNMPQYPCU
VJGUVCPFQOCV/%RTQEGUUGUWRVQICNNQPU
RGTJQWTQHUVCPFCTFK\GFOKNMCPFETGCOYKVJCP
QRVKQPHQTCPCFFKPICPGZVTCEQORQPGPV
GI
XKVCOKPQTECNEKWO
(KPFQWVJQYVQIGVVJGUVCPFQOCVVJCVKUTKIJV
HQT[QW%QPVCEV/CTM.KVEJƂGNFCV
QT/CTM.KVEJƂGNF"IGCEQOQTXKUKVQWTYGDUKVGCV
YYYYUWUEQO
Class 36
Best of Class: Team Marum,
Friesland, Netherlands, Frico Edam
Matured, 99.50.
Second: Zack Schneider, Arla
Foods, Kaukauna, Wis., Edam Loaf,
99.20.
Third: Scott Lopas, Arla Foods,
Kaukauna, Wis., Edam Loaf, 99.05.
Fourth (tie): Team Marum,
Turn to EDAM, page 34 D
GEA Mechanical Equipment US, Inc.
GEA Westfalia Separator Division
Toll-Free: 800-722-6622 · 24-Hour Technical Help: 800-509-9299
www.gea.com
engineering for a better world
1831H
For more information please visit www.gea.com
34
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
EDAM
Friesland, Netherlands, Kroon Edam
Mild, 99.00.
Fourth (tie): Team Marum,
Friesland, Netherlands, Edam Noord/
Wester, 99.00.
Fifth: Duane Petersen, Arla Foods,
Kaukauna, Wis., Edam Loaf, 98.85.
Gouda, Mild
Class 37
Best of Class: CONO Kaasmakers,
Westbeemster, Netherlands, Beemster
Royaal, 99.70.
Second: CONO Kaasmakers, Westbeemster, Netherlands, Beemster
Medium, 99.60.
Third: Team Lutjewinkel NorthHolland Gold, FrieslandCampina Export, Wolvega, Friesland, Netherlands,
North-Holland BOB low salt, 99.55.
Fourth (tie): Dave Newman, Arla
Foods, Kaukauna, Wis., Gouda Wheel,
99.50.
Fourth (tie): Ryan Onkels, Arla Foods,
Kaukauna, Wis., Gouda Wheel, 99.50.
F i f t h : Te a m S t e e n d e r e n ,
Friesland, Netherlands, Gouda Excellent mild, 99.45.
Gouda, Aged
Class 38
Best of Class: Holland’s Family
Cheese Team, Holland’s Family Cheese,
Thorp, Wis., Marieke Gouda Super (1824 month), 99.75.
Second: Holland’s Family Cheese
Team, Holland’s Family Cheese, Thorp,
Wis., Marieke Gouda Overjarige 2+
year, 99.60.
Third: Holland’s Family Cheese
Wis., Marieke Gouda Mature (6-9
month), 99.50.
Fourth (tie): Holland’s Family
Cheese Team, Holland’s Family Cheese,
Thorp, Wis., Marieke Gouda Mature
(9-12 month), 99.45.
Fourth (tie): Saxon Cheese Team,
Saxon Cheese LLC, Cleveland, Wis., Glacial Lakes aged over 18 months, 99.45.
Fifth: Rod Volbeda, Willamette Valley
Cheese, Salem, Ore., Farmstead Aged
Gouda, 99.30.
Gouda, Flavored
Class 39
Best of Class: Josh Paxton, Glanbia
Foods Inc., Twin Falls, Idaho, Black
Olive & Garlic Gouda, 99.05.
Second: Rick Anderson, Cady
Cheese, Wilson, Wis., Natural Gouda
made from cow’s milk and flavored
with rosemary, 99.00.
Third: Team Lutjewinkel North-Holland Gold, FrieslandCampina Export,
Wolvega, Netherlands, North-Holland
cumin, 98.90.
Fourth: Mike Billiard, Glanbia Foods
Inc., Twin Falls, Idaho, Gouda with
Chives, 98.80.
Fifth (tie): Fromagerie Bergeron
Inc., St. Antoine de Tilly, Quebec,
Coureur des Bois, a semi-soft cheese
seasoned with cumin seeds and aged
for two months, 98.75.
Fifth (tie): Holland’s Family Cheese
Wis., Marieke Gouda Honey Clover,
98.75.
Smoked Gouda
Class 40
%'*+/;;<=>
system for very large food and dairy powder manufacturing plants.
Your Product. Our Systems Know-How.
Today‘s food, dairy and beverage lines need modern technology that is innovative,
technical expertise, GEA Process Engineering works closely with your product
developers to custom engineer the best solution.
GEA Nu-Con Rotary Valve
!
!
!
!
heat treatment
thermal concentration and separation
drying and particulate processing
!
!
!
!
powder transport & packaging
"
#$
cleaning-in-place (CIP)
process integration and automation
Brie
GEA Process Engineering Inc.
1600 O‘Keefe Road, Hudson, WI, 54016
Phone: 1 715 386 9371, Fax: 1 715 386 9376
[email protected], www.niroinc.com
Best of Class: Bruce Workman, Fair
Oaks Farms, Fair Oaks, Ind., Smoked
Gouda, 99.40.
Second: Holland’s Family Cheese
Wis., Marieke Gouda Smoked, 99.35.
Wis., Marieke Gouda Smoked Cumin,
99.30.
Fourth: Scott Ness, Old Europe
Cheese Inc., Benton Harbor, Mich.,
Natural Smoked Gouda, 99.25.
Fifth: Jacob and Sylvia Stoltzfus,
Jake’s Cheese, Deansboro, N.Y., Smoked
Gouda, smooth oak flavor, smoked
naturally, 98.95.
9165 Rumsey Road, Columbia, MD, 21045
Phone: 1 410 997 8700, Fax: 1 410 997 5021
engineering for a better world
For more information please visit www.niroinc.com
Class 41
GEA Process Engineering
Best of Class: Agropur Fine Cheese,
St. Hubert, Quebec, Brie Chevalier
Triple Creme, 98.35.
Turn to BRIE, page 35 D
35
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
BRIE
Second: Agropur, St. Hubert, Quebec,
Brie DC Vaudreuil, 98.15.
Third: PM Soft Production Team,
Alouette Cheese - Kolb Lena, Lena, Ill.,
Alouette Special Reserve Brie, 98.10.
Fourth: Agropur Fine Cheese, St.
Hubert, Quebec, Rondoux Double
Creme, 98.05.
Fifth: Team Quality, Quality Cheese
Inc., Vaughan, Ontario, Albert’s Leap,
97.55.
Fourth: Scott Ness, Old Europe
Cheese Inc., Benton Harbor, Mich., Brie
with Pepper Layer, 98.20.
Fifth: Murray’s Cheese and Old
Chatham Sheepherding Co., Murray’s
Cheese, New York, Hudson Flower,
97.90.
Fresh Hispanic Cheeses
(Quesos Frescos)
Class 45
Best of Class: Roberto Encarnación,
Tropical Cheese Industries Inc., Perth
Amboy, N.J., Panela Loaf, 99.45.
Camembert
Second: Wisconsin Cheese Group
One, Wisconsin Cheese Group, Monroe,
Wis., Panela, 99.30.
Third: Anto Baghdassarian, Central
Valley Cheese, Turlock, Calif., Queso
Blanco, 99.25.
Fourth: Team MCP, Mexican Cheese
Producers, Darlington, Wis., Queso
Fresco, 99.20.
Fifth: Team Supremo, V&V Supremo
Foods, Chicago, Queso Fresco, 98.95.
Hispanic Melting Cheese
(Quesos Para Fundir)
Class 46
Best of Class: Team Supremo, V&V
Supremo Foods, Chicago, Queso Quesadilla, 98.15.
Second: Scott Butler, Torkelson
Cheese Co., Lena, Ill., Quesadilla
Cheese, 98.00.
Third: John (Randy) Pitman, Mill
Creek Cheese, Arena, Wis., Quesadilla,
97.95.
Fourth (tie): John (Randy) Pitman,
Mill Creek Cheese LLC, Arena, Wis.,
Quesadilla Para Fundir, 97.90.
Fourth (tie): Chad Duhai, Zimmerman Cheese, South Wayne, Wis.,
Asadero, 97.90.
Fifth: Jaime Graca, Central Valley Cheese, Turlock, Calif., Oaxaca,
97.85.
Turn to QUESOS, page 36 D
Class 42
Best of Class: Claus Katzenberger,
Kaeserei Altenburger Land GmbH Co.
KG, Lumpzig OT Hartha, Thuringen,
Germany, Camembert, 99.45.
Second: David Gil, Old Europe
Camembert, 99.35.
Third: Agropur, St. Hubert, Quebec,
Camembert L’Extra, 99.30.
Fourth: Belmont Team, Lactalis
USA, Belmont, Wis., 8-ounce Camembert, 99.25.
Fifth (tie): Team Marin French,
Marin French Cheese, Petaluma, Calif.,
Camembert, 99.10.
Fifth (tie): Simonsberg Team, Parmalat SA, Dennesig, Western Cape,
South Africa, Camembert, 99.10.
Look at cheese
DIFFERENTLY.
Open Class Soft
Ripened Cheeses
Class 43
Best of Class: Jasper Hill Farm,
Cellars at Jasper Hill, Greensboro, Vt.,
Harbison, 99.40.
Second: MouCo Cheese Co. Inc., Fort
Collins, Colo., MouCo Ashley, 99.00.
Third: Agropur Fine Cheese, St.
Hubert, Quebec, Champfleury, 98.75.
Fourth: DuVillage’s Team, La Fromagerie DuVillage 1860 Inc., Warwick,
Quebec, Le Cendré de Lune, 98.50.
Fifth: Johann Hansinger and Team,
Berglandmilch eGen, Wels, OOE, Austria, Schärdinger Kaisertaler, 98.35.
Open Class Flavored
Soft Ripened Cheeses
Take a look at our new logo and you’ll
notice the difference. But one thing that
hasn’t changed is the way we look at cheese.
Unlimited ideas. Unprecedented service.
Unbelievable taste.
Check out our
NEW website!
ãCheese Products
ãCheese Blends
ãSubstitute Cheese
ãImitation Cheese
Whitehall Specialties.
Maybe it’s time you looked
at cheese differently.
Class 44
Best of Class: Jose Sanchez, Old
Europe Cheese Inc., Benton Harbor,
Mich., Brie with Herb Layer, 98.60.
Second: Agropur, St. Hubert, Quebec,
Brie Chavalier Pepper, 98.55.
Third: Howard Goens Jr., Old Europe
Morbier, 98.25.
k:KLWHKDOO6SHFLDOWLHV,QF
www.whitehall-specialties.comãã
For more information please visit www.whitehall-specialties.com
36
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
QUESOS
Clovis, N.M., Queso Duro, 99.35.
Fifth: Southwest Cheese LLC, Clovis,
N.M., Queso Duro, 99.30.
Hard Hispanic Cheeses
Class 47
Best of Class: Team Emmi Roth USA,
GranQueso, 99.70.
Second: Team Emmi Roth USA,
GranQueso Reserve, 99.60.
Third: Team MCP, Mexican Cheese
Producers, Darlington, Wis., MCP Queso
Cotija, 99.40.
Fourth: Southwest Cheese LLC,
A Tradition of Innovation and Excellence in
Cheese Handling Equipment...Since 1933.
640 lb Block/Barrel
Fill Systems
Even Fill Distribution
Smear Ripened
Soft Cheeses
Class 48
Best of Class: Moestl Franz & Team,
Almenland Stollenkaese GmbH, Passail,
AUT, Austria, Arzberger Argentum,
99.65.
Second: Dylan Stanfield, Mt.
Townsend Creamery, Port Townsend,
Wash., Off Kilter: Scotch Ale Washed
Rind Original, 99.40.
Third: Johann Niedermair & Team,
Berglandmilch eGen, Wels, OOE, Austria, Schärdinger Weichkäsesnack
“Würziger Toni”, 98.90.
Fourth: Jasper Hill Farm, Cellars
at Jasper Hill, Greensboro, Vt., Willoughby, 98.25.
Fifth: Scott Lafranchi, Nicasio Valley
Cheese Co., San Rafael, Calif., Nicasio
Square, 98.20.
Smear Ripened Semi-soft
(Semi-hard) Cheeses
Class 49
Collators
Converting 40 lb Blocks to 640s
Inline Inverters
Optimal Throughput Rates
Salting, Draining,
& Matting Belts
Uniform Salt Application &
Custom Sanitary Design
Visit Us at the International Cheese Technology Expo (Booth #1217)
April 23 - 24, 2014
Lisa Stanger – National Sales Manager | tel: 320.485.5416
www.millerbernd.com
For more information please visit www.millerbernd.com
Best of Class: Johannes Schefer,
Urnäscher Milchspecialitäten AG,
Urnäsch, CH, Switzerland, Urnäscher
Hornkuhkäse, 99.40
Second: Adrian Mayer, Käserei
Grundbach, Wattenwil, BE, Switzerland,
Winzer, 99.30.
Third: Käserei Kurmann, A.+M. Kurman AG, Gähwil, St. Gallen, Switzerland,
Gähwiler Bergkäse, 99.25.
Fourth: Moriggl Markus, Sennerei
Burgeis, Gen. und landw. Gesellschaft,
Malles Venosta, Bolzano, Italy, Almkönig, 99.20.
Fifth: Käserei Stadelmann AG,
Nesslau, CH, Switzerland, Toggenburger
mild, 99.15.
Smear Ripened Hard
Cheeses
Class 50
Best of Class: von Büren, Fromagerie Villeret S.A., Villeret, BE,
Switzerland,Tête de Moine AOP, 99.30.
Second: Kälin, Kälin Christian S.A.,
Le Noirmont, JU, Switzerland, Tête de
Moine AOP, 99.00.
Third: Siegfried Bärnthaler and
Knittelfeld, Austria, Steirischer Bergkäse (Styrian Mountain Cheese), 98.90.
Fourth: Josef Kaltenegger and
Turn to SMEAR, page 37 D
37
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
SMEAR
Knittelfeld, Austria, Erzherzog Johann,
a hard cheese with a few pin-sized
punches with a ripening period of 28
weeks, 98.80.
Fifth (tie): Christa and Philipp Egli,
Chäsi Girenbad, Hinwil, Kanton Zürich,
Switzerland, Girenbader Ur-Eiche,
98.50.
Fifth (tie): Andy Hatch, Uplands
Cheese, Dodgeville, Wis., Pleasant Ridge
Reserve, 98.50.
Second: Castello Creatively Crafted,
Arla Foods amba, Viby, Denmark, Castello Havarti with Jalapeño, 98.70.
Wis., Marieke Gouda Jalapeno, 98.65.
Fourth: John (Randy) Pitman, Mill
Creek Cheese, Arena, Wis., Pepper
Muenster, 98.60.
Fifth: Saxon Team, Saxon Cheese,
Cleveland, Wis., Gouda Style with
Garlic, Pimento and Red Chilies, 98.55.
Flavored Soft Cheeses
Class 54
Pepper Flavored
Monterey Jack
Best of Class: Losurdo Foods Ball
Line Crew, Losurdo Foods Inc., Heuvelton, N.Y., Fresh Mozzarella with
Fresh Basil and Sun-dried Tomato,
98.85.
Second: Tom Leonard, BelGioioso
Cheese Inc., Green Bay, Wis.., Zesty
Marinated Hand Braided Fresh Mozzarella, 98.35.
Third: Patrick Bennett, Aiello Brothers, Sunbury, Pa., Marinated Ciliegine
Mozzarella with Sun Dried Tomatoes,
98.25.
Fourth: Rising Sun Farms, Phoenix,
Ore., Mediterranean Cheese Torta with
Kalamata Olives and RoastedPeppers,
97.75.
Fifth: Rising Sun Farms, Phoenix,
Ore., Mild Curry Cheese Torta, 97.60.
Flavored Semi-soft
(Semi-hard) Cheeses
Class 55
Best of Class: Johannes Schefer, Urnäster Milchspezialitäten AG,
Urnäsch, CH, Switzerland, Urnäscher
Holzfasskäse, 99.30.
Second: Anthony Mongiello, Formaggio
Italian Cheese Specialties LLC, Hurleyville,
N.Y., Marinated String Cheese, 99.15.
Third: Jeff Mattes, Saxon Creamery,
Cleveland, Wis., Asiago Fresca with
Rosemary, 98.80.
Turn to FLAVORED, page 38 D
Class 51
Best of Class: Herberto Nicholas,
Maple Leaf Cheese Co-op, Monroe,
Wis.,Habanero Monterey Jack, 99.90.
Second: Tillamook County Creamery,
Tillamook, Ore., Stirred Curd Red and
Green Jalapeno Pepper Jack, 99.75.
Third: Meister Cheese Team 3, Meister Cheese Co., Habanero Longhorn,
99.65.
Fourth: Shawn Thorp, Maple Leaf
Cheese Co-op, Monroe, Wis.,Jalapeno
Monterey Jack Wheel, 99.60
Fifth: Southwest Cheese LLC, Clovis,
N.M., Pepper Jack, 99.55.
Pepper Flavored
‘American’ Style Cheeses
(Cheddar & Colby)
Class 52
Best of Class: C&W Team, Cabot
Creamery Cooperative, Montpelier, Vt.,
Hot Buffalo Wing Cheddar, 99.45.
Second: Kerry Henning, Henning
Cheese, Kiel, Wis., Chipotle flavored
Cheddar, 99.40.
Third: Team Hennings, Hennings
Cheese for Saputo Specialty Cheese,
Kiel, Wis., Mango Fire Cheddar, 99.30.
Fourth: Igor Kranjc, Glanbia Foods
Inc., Twin Falls, Idaho, Chipotle Cheddar, 98.90.
Fifth: Justin Searle, Glanbia Foods
Inc., Twin Falls, Idaho, Chipotle Cheddar, 98.85.
Open Class Pepper
Flavored Cheeses
Class 53
Best of Class: Bruce Workman, Fair
Oaks Farms, Fair Oaks, Ind., Havarti
with Jalapeno Pepper, 98.95.
For more information please e-mail [email protected]
38
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
FLAVORED
Fourth: Mih Sirana Kolan, Kolan,
Zadarska, Croatia, Semi-hard cow’s
cheese with truffles, 98.65.
Fifth: Thomas Knestel, Vorarlberg
Milch eGen, Feldkirch, Austria, Ländle
Mostkäse, 98.30.
Flavored Hard Cheeses
Class 56
Best of Class: Bruce Willis, Burnett
Dairy Co-op, Grantsburg, Wis., Alpha’s
Morning Sun with Herbs de Provence,
99.55.
Second: Tim Pearl, Glanbia Foods Inc.,
Twin Falls, Idaho, Bacon Cheddar, 99.45.
Third: The Cady Cheese Team, Cady
Cheese, Wilson, Wis., Alpha’s Morning
Sun with Rosemary, 99.40.
Fourth: Steve Shobe, Glanbia Foods
Inc., Twin Falls, Idaho, Green Olive &
Pimento White Cheddar, 99.25.
Fifth (tie): Ernst Odermatt,
Schaukäserei Kloster Engelberg, Engelberg, OW, Switzerland, Swiss Wile Garlic
Cheese Ball, 99.15.
Fifth (tie): Fluekiger Juerg, Sennerei
Spluegen, Spluegen, GR, Switzerland,
Spluegner Kraeuterzauber, 99.15.
Flavored Cheeses with
Sweet or ‘Dessert’
Condiments
Class 57
Best of Class: Alouette Cheese Mix
Men, Alouette Cheese USA, New Holland,
Pa., Alouette Pumpkin Spice, 99.75.
Second: Alouette Cheese R&D (Greg
Gable), Alouette Cheese USA, New
Holland, Pa., Alouette Vanilla Bean
Cheesecake, 99.70.
Third: Rising Sun Farms, Phoenix,
Ore., Cranberry Orange Cheese Torta
with Cranberries, 99.65.
Fourth (tie): Team Buko, Arla Foods
amba, Holstebro, Denmark, Fresh Cheese
with Blueberry, 14-percent, 99.30.
Fourth (tie): Joan Heath, Glanbia
Foods, Inc., Twin Falls, Idaho, Monterey
Jack with Pecans, 99.30.
Fourth (tie): Fromage au Merlot
Mifroma, Käsehandel Sprecher, Gossau,
SUI, Switzerland, Vollfett aus therm,
99.30.
Fifth (tie): Rising Sun Farms, Phoenix, Ore., Marionberry Cheese Torta
with Hazelnuts and Cranberries, 99.25.
Fifth (tie): Mike Matucheski, Sartori
Co., Antigo, Wis., Sartori Limited Edition Cognac BellaVitano, 99.25.
Open Class Smoked
Soft and Semi-soft
(Semi-hard) Cheeses
Class 58
CWS’ Turnkey Program will
provide all Design & Sizing,
Sales, Engineering, Fabrication,
Installation, Commissioning
and Service:
■ Individual Control of each Belt to adjust
curd depth, retention time etc.
■ Milled or Stirred Curd Capabilities on the
same machine
■ Excellent Whey Separation
■ Highly Accurate Salt Application
■ Fully Adjustable Mellowing Times
■ Modular Design with Capacities ranging
from 2,000 to 33,000 lbs./hr.
OUR HSCV CHEESE VAT OFFERS:
■ Co-Rotating “Sure Cut” Knife Design
2205 Hardened Alloy
■ Twin-Shaft Design
■ Each Barrel Has a Dedicated Outlet to Eliminate
“Sump” Issues
■ Easy-Access, Quick-Change Bushings
■ No-Leak Seal Design and 5˝ Solid Shaft
■ All Vats Utilize the Same Gear Box and Seal
“One Assembly for all Vat Sizes”
■ Multi-Point Rennet Injection that Penetrates
HSCV
the Surface of the Milk
CHEESE VAT
■ CIP-able Vent
* Patents Pending
For more information, contact: Jim Banks | Cheese & Whey Systems
Best of Class: Martin Scanlon, Burnett Dairy Co-op, Grantsburg, Wis., Mozzarella String with smoked flavor, 99.90.
Second: Anthony Mongiello, Formaggio Italian Cheese Specialties, Hurleyville, N.Y., Smoked Hand Twisted
String Cheese, 99.70.
Third: Alois Pesendorfer crew,
Gmundner Molkerei, Gmunden, Austria,
Gmundner Milch Stoderer Rauchkäse
45-percent fdm, 99.55.
Fourth: Walter Hartwig, Zimmerman
Cheese, South Wayne, Wis., Smoked
Brick, 99.40.
Fifth: Mike Tourdot, Chalet Cheese
Co-op, Monroe, Wis., Natural Smoked
Colored Brick, 99.05.
Open Class Smoked
Hard Cheeses
Class 59
Best of Class: Cows Creamery, Charlottetown, Prince Edward Island, Cows Creamery Appletree Smoked Cheddar, 99.30.
Second: Fernando Chavez-Sandoval,
Gold Creek Farms, Kamas, Utah, Smoked
Parmesan, 99.15.
Third: Cody Hollibough, Glanbia
Foods Inc., Twin Falls, Idaho, Smoked
Cheddar, 98.90.
Fourth: Corinne Merkley, Parmalat
Canada, Winchester, Ontario, Balderson
Double Smoked Cheddar, 98.75.
Fifth: GVC Cheesemakers, Grafton
Village Cheese, Brattleboro, Vt., Maple
Smoked Cheddar, 98.30.
Open Class Soft Cheeses
Class 60
1932 East 26th Street | Marshfield, WI 54449 | Cell: 715.305.5474 | Office: 715.387.6598 | Fax: 715.384.3768 | Toll Free: 800.236.8773
For more information please visit www.gotocfr.com
Turn to SOFT, page 39 D
39
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
SOFT
Best of Class: Lake Country Dairy
Team, Arthur Schuman Inc., Fairfield,
N.J., Cello Rich & Creamy Style Mascarpone, 99.55.
Second: Jaime Gomez, Lactalis
American Group, Nampa, Idaho, Sorrento Mascarpone, 99.50.
Third: Lake Country Dairy Team, Arthur Schuman Inc., Fairfield, N.J., Cello
Thick & Smooth Mascarpone, 99.45.
Fourth: Jose Quintero, Lactalis
American Group, Nampa, Idaho, Galbani
Mascarpone, 99.40.
Fifth (tie): Jose Quintero, Lactalis
Mascarpone, 99.35.
Fifth (tie): Jose Quintero, Lactalis
Mascarpone, 99.35.
Fifth (tie): Jaime Gomez, Lactalis
American Group, Nampa, Idaho, Sorrento Mascarpone, 99.35.
Open Class Semi-soft
(Semi-hard) Cheeses
Class 61
Best of Class: Alex Nietlispach, Lesa,
Bever, Graubünden, Switzerland, Engadin Forte, 99.30.
Second: Saxon Cheese Team, Saxon
Cheese LLC, Cleveland, Wis., Snowfields
aged over 2 years, 99.20.
Wis.., Marieke Golden, 99.05.
Fourth: Wolfgang Attwenger crew,
Gmundner Milch Raclette, 98.85.
Fifth: Juerg Fluekiger, Sennerei
Spluegen, Spluegen, GR, Switzerland,
Passo dello Spluga, 98.70.
Lake Country Dairy Parmesan/Gouda
Wheel, 99.45.
Fifth (tie): Vandersterre Groep International B.V., Bodegraven, Netherlands,
Prima Donna maturo, 99.45.
Reduced Fat Soft &
Semi-soft (Semi-hard)
Cheeses
Class 63
Best of Class: Team Steenderen,
Netherlands, FrieslandCampina Gouda
Light Extra Matured, 99.80.
S e c o n d : Te a m S t e e n d e r e n ,
Netherlands, FrieslandCampina Gouda
Light Extra Matured, 99.65.
Third: Steve Buholzer, Klondike
Cheese Co., Monroe, Wis., Reduced Fat
Peppercorn Feta in Brine, 99.60.
Fourth (tie): Team Steenderen,
Friesland, Netherlands, A Dutch Masterpiece, Vermeer, 99.55.
Fourth (tie): Steve Webster, Klondike
Cheese Co., Monroe, Wis., Reduced Fat
Mediterranean Feta in Brine, 99.55.
F i f t h : Te a m S t e e n d e r e n ,
Friesland, Netherlands, Cantenaar, 99.45.
70 Years of Food & Industrial Experience
Architecture and building engineering
Sustainable design
Planning and programming analysis
Construction management
Electrical engineering
Mechanical engineering
Reduced Fat Hard Cheeses
Civil designs and geotechnical services
Water and environmental services
Class 64
Best of Class: CONO Kaasmasters,
30+ Old, 99.25.
Turn to REDUCED, page 40 D
For more information please visit www.meadhunt.com
Open Class Hard Cheeses
Class 62
Best of Class: Alois Pichler and Team,
Obersteirische Molkerei eGen, Knittelfeld, Austria, Erzherzog Johann, a hard
cheese with a few pinsized punches with
a ripening period of 20 weeks, 99.75.
Second: Käserei Gabriel, Oberbüren,
Switzerland, Galluskäse: maturation of
at least 10 months, 99.70.
Third: Team Branderup, Arla Foods
Branderup, Branderup, Denmark, Regato, 99.65.
Fourth (tie): CONO Kaasmakers,
Westbeemster, Netherlands, Extra Oude
Beemster, 99.60.
Fourth (tie): Alois Pesendorfer crew,
Gmundner Milch Gmundner Berg Premium, 99.60.
Fifth (tie): Lake Country Dairy Team,
For more information please visit www.foodtools.com
40
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
REDUCED
Second: Joey Pittman, Glanbia Foods
Inc., Twin Falls, Idaho, Reduced Fat
Third: Rudy Jozelic, Glanbia Foods
Inc., Twin Falls, Idaho, Reduced Fat
Fourth (tie): John Sapp, Agropur,
Hull, Iowa, Reduced Fat Cheddar (cut
640), 98.70.
Fourth (tie): CONO Kaasmakers,
2-percent milk, 98.70.
Fourth (tie): Nathan Bass, Valley
Queen Cheese Factory, Inc., Milbank,
S.D., Reduced Fat Cheddar - Cut Cheese,
98.70.
Fifth: Bob Wheeler, Valley Queen
Cheese Factory, Inc., Milbank, S.D., Reduced Fat Cheddar - Cut Cheese, 98.65.
Lowfat Cheeses
Class 65
Best of Class: Belmont Team, Lactalis USA, Belmont, Wis., 8-ounce Fat
Free Feta, 99.40.
Second: Ricotta Department, Sorrento Lactalis, Buffalo, N.Y., Low Fat
Whey Based Ricotta, 99.35.
Third: Jim Demeter, Klondike
Cheese Co., Monroe, Wis., Lowfat Feta
in Brine, 99.30.
Fourth: Team Lake Norden, Lake
Lite Mozzarella, 99.20.
Fifth: Terry Lensmire, Agropur,
Weyauwega, Wis., Fat Free Feta, 99.00.
Reduced Sodium Cheeses
Class 66
Best of Class: Roger Krohn, Agropur,
Luxemburg, Wis., Reduced Sodium
Provolone, 99.30.
Second: Edin Topic, Glanbia Foods
Inc., Twin Falls, Idaho, 25-percent Reduced Sodium Cheddar, 99.05.
Third: William Arguera-Calles, Lactalis American Group, Nampa, Idaho,
Part Skim Low Moisture Low Salt
Mozzarella, 98.90.
Fourth: Chad Duhai, Zimmerman
Cheese, South Wayne, Wis., Reduced
Sodium Muenster, 98.85.
Fifth: Pat Doell, Agropur, Luxemburg,
Wis., Reduced Sodium Provolone, 98.80.
Cold Pack Cheese,
Cheese Food
Class 67
Best of Class: Line 2 Team East, Pine
River Prepack, Newton, Wis., Chunky
Bleu Cold Pack Cheese Food, 99.25.
Second: Line 1 Team East, Pine River
Prepack, Newton, Wis., Garlic & Herb
Cold Pack Cheese Food, 99.05.
Third: Line 3 Team East, Pine River
Prepack, Newton, Wis., Black Creek Sharp
Cheddar Cold Pack Cheese Food, 99.00.
Fourth: Line 1 Team East, Pine
River Prepack, Newton, Wis., Swiss and
Almond Cold Pack Cheese Food, 98.95.
Fifth (tie): Dan Christian, Kraemer
Wisconsin Cheese, Watertown, Wis.,
Cheddar with Beer Cold Pack Cheese
Food, 98.85.
Fifth (tie): Widmer Cheese Team,
Widmers Cheese Cellars, Theresa, Wis.,
Brick Cheese Cold Pack, 98.85.
Cold Pack Cheese Spread
Class 68
Best of Class: Greg May, Bel Brands
USA, Little Chute, Wis., Port Wine Cold
Pack Cheese Spread, 99.20.
Second: Line 1 Team East, Pine
River Prepack Inc., Newton, Wis.,
Garden Vegetable Cold Pack Cheese
Spread, 98.45.
Third: Anjan Reddy, Bel Brands USA,
Little Chute, Wis., Sharp Cheddar Cold
Pack Cheese Spread, 98.30
Fourth: Mark Riemer, Bel Brands
USA, Little Chute, Wis., Horseradish
Cold Pack Cheese Spread, 98.25.
Fifth: Williams Team, Williams
Cheese Co., Linwood, Mich., Original
Sharp White Cheddar Cold-Pack Cheese
Spread, 97.75.
Spreadable Cheeses
Class 69
Best of Class: Kraft Foods Beaver
Dam, Kraft Foods, Beaver Dam, Wis.,
Cream Cheese, 99.45.
Second: Kelly Longseth, Family
Fresh Pack, Belleville, Wis., CheddaBlue, 99.15.
Third: Luana Team 2, Swiss Valley
Farms, Monona, Iowa, Cream Cheese, 99.10.
Turn to SPREADABLE, page 41 D
Our Customers…
Making You Our
Number One Priority!
■
■
■
■
New Management
Over 20 Years Experience
State-of-the-art Equipment
Efficient & Cost Effective
MSS Equipment & Services:
• Reverse Osmosis (RO)
• Nanofiltration (NF)
• Ultrafiltration (UF)
• Microfiltration (MF)
• MemBrine Brine
Purification
• Micro-Steel
Chemical Recovery
• Wastewater Recovery
• On-Farm™ Milk
Concentration
• Membrane Systems
• Turn-key Plants
• Engineering
• Fabrication
• Installation
• Pilot Testing
• Consulting
• Training
• Start-ups
• Replacement Parts
…Expanding Globally to
Meet Your Needs!
P. O. Box 998 • 1430 Second Street North
Wisconsin Rapids, WI 54495
(715) 421-2333 • Fax (715) 423-6181
Web: www.mssincorporated.com
For more information please visit www.powder-solutions.com
For more information please visit www.mssincorporated.com
41
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
SPREADABLE
Flavored Pasteurized
Process Cheeses
Fourth: ABC team, Belje d.d., Darda,
Croatia, Fresh Cream Cheese, 99.05.
Fifth (tie): Corinne Merkley, Parmalat Canada, Winchester, Ontario,
Balderson Spreadable Cheddar, 99.00.
Fifth (tie): Siomnsberg Team. Parmalat SA, Dennesig, Western Cape,
South Africa, Cream Cheese, 99.00.
Flavored Spreadable
Cheeses
Class 70
Best of Class: Mike DeVoy, Lactalis USA Inc., Merrill, Wis., Président
Pepper Medley Gourmet Spreadable
Cheese, 99.45.
Second: Urs Pfister, Colasanti’s
Market, Highland, Mich., Gorgonzola
Cheese Dip, 99.40.
Third: Kelly Longseth, Family Fresh
Pack, Belleville, Wis., Cranberry Almond Gourmet Cheese Spread, 99.35.
Fourth: Team Buko, Arla Foods
amba, Holstebro, Denmark, Whipped
Cream Cheese with Garlic Premium,
24-percent, 99.30.
Fifth (tie): Team Blue Moose, Blue
Moose of Boulder, Lafayette, Colo., Ciolo
Truffled Ricotta Dip, 99.25.
Fifth (tie): Kraft Foods Beaver Dam,
Kraft Foods, Beaver Dam, Wis., Full
Fat Garden Vegetable Cream Cheese
Spread, 99.25.
Fifth (tie): Tom Stubbs, Lactalis USA
Inc., Merrill, Wis., Rondelé with Blue
Cheese Gourmet Spreadable Cheese,
99.25.
Class 72
Best of Class: Joe Wilson, Biery
Cheese Co., Louisville, Ohio, Naturally
Smoked Pasteurized Process Cheddar
Cheese, 99.80.
Second: Elizabeth Tesch, Welcome
Dairy Inc., Colby, Wis., Pasteurized
Process Habanero, 99.55.
Third: Ned Schumacher, Welcome
Dairy Inc., Colby, Wis., Pasteurized
Process Habanero, 99.45.
Fourth: Radley, Brown, Amaro,
Yancey’s Fancy Inc., Corfu, N.Y., Pasteurized Process Jalapeno Peppadew
Cheese, 99.40.
Fifth: Radley, Brown, Amaro, Yancey’s Fancy Inc., Corfu, N.Y., Pasteurized
Process Bacon Cheddar Cheese, 99.25.
Montchevre-Betin Inc., Belmont, Wis.,
Rondin Plain, 99.15.
Fifth: Woolwich Dairy USA Inc., Lancaster, Wis., Chevrai Original, 98.95.
Soft Goat’s Milk Cheeses
Flavored Soft Goat’s
Milk Cheeses
Class 73
Class 74
Best of Class: Coach Farm, Pine
Plains, N.Y., A farmstead fresh cheese
with flavors of fresh milk and light
citrus, 99.70.
Second: Team Laura Chenel’s
Chevre, Laura Chenel’s Chevre, Sonoma, Calif., Chabis Plain, 99.45.
Third: Team Steffes, MontchevreBetin Inc., Belmont, Wis., Fresh Goat
Cheese Natural, 99.35.
Fourth: Melissa Foecking,
Best of Class: Lydra Moody,
Montchevre-Betin, Belmont, Wis.,
Rondin Four Pepper, 98.95.
Second: Woolwich Dairy USA, Lancaster, Wis., Chevrai Fine Herb, 98.75.
Third: Cypress Grove Chevre, Arcata, Calif., Lavender and wild fennel
Turn to GOAT, page 42 D
Pasteurized Process
Cheeses
Class 71
Best of Class: Process Slice Team,
Associated Milk Producers Inc., Portage, Wis., Process American Slice
Cheese, 98.30.
Second: Agropur, St-Hubert, Quebec,
Creme de Grand Cheddar, 98.00.
Third: Marie Flickinger, Biery Cheese
Co., Louisville, Ohio, Pasteurized Process Colored American Cheese, 97.75.
Fourth (tie): Process Slice Team,
Associated Milk Producers Inc., Portage, Wis., Process American Swiss
Slice, 97.65.
Fourth (tie): Dustin Stark, Welcome
Dairy, Inc., Colby, Wis., Pasteurized
Process Colored American, 97.65.
Fifth (tie): Darlene Rorher, Biery
Cheese Co., Louisville, Ohio, Pasteurized Process White American, 97.60.
Fifth (tie): Tony Gessler, Lactalis
U.S.A., Inc., Merrill, Wis., Président Wee
Brie Pasteurized Process Cheese, 97.60.
For more information please visit www.evapdryertech.com
42
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
GOAT
Celebrating Over 80 Years
of Service to the Industry...
pollen hand sprinkled on fresh Chevre,
98.55.
Fourth: Jorge Pastor, Central Quesera
Montesinos, S.L., Jumilla, Murcia, Spain,
Delicias de Cabra con Pimentón, 98.35.
Fifth: Cypress Grove Chevre, Arcata,
Calif., A combination of exotic spices
and pepper threads hand sprinkled on
fresh Chevre, 98.25.
Surface (Mold) Ripened
Goat’s Milk Cheeses
Class 75
OFFERING
• Pumps & Circulation
Systems
• CIP & Cleaning Systems
• Metering, Batching &
Blending Systems
• Instrumentation
• Chemical Tanks
• Production Systems
& Equipment
• Valves, Fittings,
Air Actuated Controls, Etc.
The Name You Can Trust
And Rely On For Your
Capital Equipment And
Systems Investments
INCLUDING A COMPLETE
LINE OF SUPPLIES & PARTS:
• Chemicals
• Clothing & Safety Items
• Testware & Scientific Items
• Paper Goods
• Filtering Medium
& Materials
• Brushes & Brooms
• Sanitary Fittings, Valves,
Tubing, Etc.
• Processing Plant Supplies
• Pumps, Pumping
Equipment, Parts,
Supplies/Service
• Repair/Parts for
Gauges, Instrumentation,
Gaskets, Valves
R. D. SMITH CO., INC.
Best of Class: Cypress Grove Chevre, Arcata,Calif.,Ripenedgoatcheesejam-packed
with Italian black summer truffles, 99.50.
Second: Team Quality, Quality
Cheese Inc., Vaughan, Ontario, Goat
Ash, 99.45.
Third: Coach Farm, Pine Plains, N.Y.,
Rawstruck: Farmstead raw milk goat
cheese aged for 60 days with earthy
flavors and citrus notes, 99.25.
Fourth: Aged Cheese Team. Vermont
Creamery, Websterville, Vt., Coupole, 99.55.
Fifth (tie): Steven Johnson,
LeCabrie, 99.15.
Fifth (tie): Julien Rossard,
Chevre Fleurie, 99.15.
Semi-soft (Semi-hard)
Goat’s Milk Cheeses
2703 Bauer Street | Eau Claire, WI 54701 | (715) 832-3479
(800) 826-7335 | Fax: (715) 832-7456 | Website: www.rdsmithco.com
Class 76
For more information please visit www.rdsmithco.com
Flavored Semi-soft
(Semi-hard) Goat’s
Milk Cheeses
Class 77
Best of Class: Lorenzo Abellán, Central Quesera Montesinos S.L., Jumilla,
Spain, Murcia al Vino D.O.P., 99.80.
Second: Maxorata, Grupo Ganaderos de Fuerteventura S.L., Puerto Del
Rosario, Spain, Maxorata semicurado
pimenton, 99.75.
Third: Carr Valley Cheesemakers,
Carr Valley Cheese Co. Inc., LaValle,
Wis., Cocoa Cardona, 99.65.
Fourth: Zijerveld, Bodegraven, Zuid
Holland, Netherlands, Arina Coriander
Fenugreek, 99.30.
Fifth: Lorenzo Abellán, Central Quesera Montesinos, S.L., Jumilla, Murcia,
Spain, Cabra al Romero, 99.20.
Hard Goat’s Milk Cheeses
Class 78
The Standard of Excellence
in Cheesemaking Equipment
Horizontal Cheese Vats
10,000 - 80,000 lb. capacity
Cheese
C
h
Vats
V
Best of Class: Team Gerkesklooster,
Friesland, Netherlands, Frico Chevrette
mild, 99.50.
Second: Team Gerkesklooster,
Friesland, Netherlands, Cablanca
Orange Windmill, 99.40.
Third: Zijerveld, Bodegraven, Zuid
Holland, Netherlands, Amaltura Special Old, 99.35.
Fourth: Carr Valley Cheesemakers,
Wis., Billy Blue, 99.20.
Fifth: Team Gerkesklooster,
Netherlands, Goat Rindless, 99.10.
featuring OptiSet Technology
Block Formers
Cottage Cheese Vatss
Draining/Salting Belts
lts
Curd Tables
Process Engineering
g
Best of Class: Katie HedrichFuhrmann, LaClare Farms, Malone,
Wis., Evalon - aged goat milk cheese
patterned after a Dutch style with hints
of fruity notes at the finish, 99.50.
Second: José Carrión, Central Quesera Montesinos S.L., Jumilla, Spain,
Murcia Curado D.O.P., 99.45.
Third: Cypress Grove Chevre, Arcata, Calif., Ivory-colored cheese, aged
at least six months, dense and smooth
with a long caramel finish, 98.45.
Fourth: Team Gerkesklooster,
FrieslandCampina Export, A Dutch
Masterpiece, Frans Hals, 98.10.
Fifth: Pam Hodgson, Sartori Co.,
Plymouth, Wis., Sartori Limited Edition Extra-Aged Goat, 97.95.
Turn to CONTEST, page 43 D
/
Innovative process solutions, engineered right.
USA . The Netherlands . New Zealand
+1 (320) 231-2210 www.relco.net
For more information please visit www.relco.net
43
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
CONTEST
Soft & Semi-soft
(Semi-hard) Sheep’s
Milk Cheeses
Class 79
ing Co. White Team, Old Chatham
Sheepherding Co., Old Chatham, N.Y.,
Kinderhook Creek, 97.15.
Fifth: Team Queseria 1605, Queseria
1605, Herencia, Ciudad Real, Spain,
1605 Queso Manchego Semicurado,
96.90.
Hard Sheep’s Milk Cheeses
Class 82
Best of Class: Queijos São Gião,
Soc. Agro-Pecuária de Vale do Seia
Lda, Seia, Portugal, Queijo Serra da
Estrela (PDO) - Soft ewe’s milk cheese
made out of raw milk, salt and thistle
flower, 99.15.
Second: Brenda Jensen, Hidden
Springs Creamery, Westby, Wis., Farmstead Feta, 99.10.
Third: Moestl Franz & Team, Almenland Stollenkaese Gmbh, Passail,
Austria, Arzberger Bellino, 98.75.
Fourth: Arvanitis S.A., Thessaloniki,
Greece, Feta Tsantilas, 98.65.
Fifth: Carr Valley Cheesemakers,
Wis., Marisa, 97.00.
Best of Class: Sirana Gligora, Island
of Pag, Croatia, Hard sheep cheese with
pressed olives, 99.90.
Second: Dehesa de Los Llanos S.L.,
Turn to SHEEP, page 44 D
Flavored Soft & Semi-soft
(Semi-hard) Sheep’s
Milk Cheeses
Class 80
Aging Cheddar Programs - 40# White & Colored ; 640# Colored
Best of Class: Quesos La Princesa
Iberica, Master Select Export S.L., Malaga, Spain, La Princesa Iberica Mini
Sweet Sherry Wine Sheep Cheese, 99.10.
Second: Quesos La Princesa Iberica,
Master Select Export S.L., Malaga,
Spain, La Princesa Iberica Mini Fine
Herbs Sheep Cheese, 98.60.
Wis., Black Sheep Truffle, 98.55.
Carr Valley Cheese Co. Inc., La Valle,
Wis., Smoked Marisa, 98.50.
Fifth: Formaggi della Famiglia
BUSTI, Caseifico BUSTI, Acciaiolo,
Fauglia Pisa, Italy, Il Frescoverde, 98.30.
Surface (mold) Ripened
Sheep’s Milk Cheeses
Flavor & Functionality Profiling - Mild, Medium, Sharp, XSharp & Beyond
Monitored Set Aside Programs - 40# & 640# Cheddar
Cheddar Spot Sales - Fresh to 10 years old
Grading - FIVE Licensed WI Cheese Graders; 2nd & 3rd Generations
LTL & Full Truck Load Capabilities
Warehousing & Financing Available Throughout Wisconsin
We are your custom sourcing specialists for procuring Quality Cheddar Cheese to meet
your specific needs. Celebrating 14 years in business and staffed with over 124 Years
combined experience in the cheese industry. Please contact a “WAG” employee today for
more info. We are here to meet your needs. Visit us on the web at www.wagcheese.com.
ph
ot
o
co
py
rig
ht
W
M
M
B
Class 81
Best of Class: Heinz Kröll, Sennerei
Zillertal, Mayrhofen, Austria, EdelschafSchafkäse, 40-44 percent moisture,
99.05.
Second: Moestl Franz & Team, Almenland Stollenkaese GmbH, Passail,
Austria, Arzberger Aurum, 97.95.
Wis., Cave Aged Marisa, 97.20.
Fourth: Old Chatham Sheepherd-
We buy, procure, grade, and age
Best of Class Cheddar CHEESE
3051 Progress Way, Suite 206, Kaukauna, WI 54130 P: 920.759.1534 F: 920.759.1529
Ken Neumeier, [email protected] Kate Neumeier Clarke , [email protected]
For more information please visit www.wagcheese.com
44
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
SHEEP
Albacete, Spain, Queso D.O. Manchego
Dehesa de Los Llanos Gran Reserva,
99.85.
Third: Los Cameros, Lácteos Martínez S.L., Haro, Spain, Queso de Oveja
Añejo, 99.80.
Fourth (tie): Ilbesa, Benavente,
Zamora, Spain, Esquila Oveja Curado,
99.75.
Fourth (tie): El Valle, Qualia Lacteos
SL, Almodovar del Campo, Ciudad Real,
Spain, Sheep milk semi-cured, 99.75.
Fifth: Brenda Jensen, Hidden
Springs Creamery, Westby, Wis., Ocooch
Mountain Reserve, 99.70.
The Color House
6JGRNCEG[QWTKOCIKPCVKQPECPECNNJQOG
Soft & Semi-soft (Semi
hard) Mixed Milk Cheeses
Class 83
Best of Class: Alexis’s Team, La
Maison Alexis de Portneuf Inc., StRaymond, Quebec, Chèvre des Neiges
Figues & Oranges, 98.70.
Second: Team Hook, Hook’s Cheese
Co. Inc., Mineral Point, Wis., EWE CALF
to be KIDding Blue, 96.65.
Wis., Mobay, 96.00.
Wis., Benedictine, 98.60.
Fifth (tie): Carr Valley Cheesemakers, Carr Valley Cheese Co. Inc., La Valle,
Wis., Airco, 95.10.
Fifth (tie): Old Chatham Sheepherding Co. Blue Team, Old Chatham
Sheepherding Co., Old Chatham, N.Y.,
Moo-Ewe, 95.10.
Surface (Mold) Ripened
Mixed Milk Cheeses
Class 85
Best of Class: Ilbesa, Benavente,
Spain, Esquila Mezcla Curado, 99.20.
Second: Jean-Michel Rapin, Fromagerie Le Maréchal S.A., Granges-présMarnand, Switzerland, Le Maréchel,
99.15.
Third: Ilbesa, Benavente, Spain,
Luyan Madurado, 98.70.
Wis., Shepherd’s Blend, 98.60.
Fifth: Boston Post Dairy, LLC, Enosburg Falls, Vt., Gisele, 98.40.
Enter a world of possibility, where creativity blends with advanced
technical capabilities to bring your ideas to life. Take your cheese and
other dairy products from ordinary to extraordinary with the perfect shade
of coloring. Come to The DDW Color House, and let the magic begin
with our complete line of caramel and natural coloring.
Flavored Soft & Semi
soft (Semi-hard) Mixed
Milk Cheeses
1 5 0 2 8 9 5 2 4 3 8 • d d w c o lo r.c o m
For more information please visit www.ddwcolor.com
Class 84
ND
A
S
O
N
ING
T
S
BLA
Hard Mixed
Milk Cheeses
Equalization Tanks
Food Processing Waste Water Tanks
Class 86
Sludge Holding Tanks with Agitation
Bio Energy
Fertilizer Storage Tanks
ELAIN
NO
PORC
GLASS S
NG
COATI
PAINT
ING
CONTACT THE CADY GROUP TODAY!
WWW.CADYAQUASTORE.COM | (815) 899-5678
Best of Class: Old Chatham
Sheepherding Co. White Team, Old
Chatham Sheepherding Co., Old
Chatham, N.Y., Hudson Valley Camembert, 98.95.
Second: Haystack Mountain Goat
Dairy, Longmont, Colo., Bufala Soldier
3-milk Camembert, 98.90.
Third: Dane Huebner, Grafton Village Cheese, Brattleboro, Vt., Shepsog,
98.80.
Fourth (tie): Kim Sovang, Arla Foods
amba, Skanderborg, Denmark, Black
Castello, pasteurized milk, 51-percent
milk solid, 98.75.
Fourth (tie): Katie HedrichFuhrmann, LaClare Farms, Malone,
Wis., Martone, 98.75.
Fifth: Claus Katzenberger, Kaeserei Altenburger Land GmbH Co.
KG, Lumpzig OT, Hartha, Thuringen,
Germany, Altenburger Ziegenkaese,
98.70.
Brian Greffin, Sales Representative
[email protected]
For more information please visit www.cadyaquastore.com
Best of Class: Brenda Jensen, Hidden Springs Creamery, Westby, Wis.,
Meadow Melody Grande, 99.60.
Second: Brenda Jensen, Hidden
Springs Creamery, Westby, Wis., Meadow Melody Reserve, 99.40.
Third: Los Cameros, Lácteos Martínez S.L., Haro, Spain, Queso de Mezcla
Curado, 99.25.
Fourth: Cedar Grove Cheese Team,
Cedar Grove Cheese, Plain, Wis., Montague - Sheep/Cow, 98.60.
Fifth: Cedar Grove Cheese Team,
Cedar Grove Cheese, Plain, Wis., Weird
Sisters - Buffalo/Cow, 98.50.
Turn to WINNERS, page 52 D
45
2014 WISCONSIN
KEY
PLAYERSMASTER
2007 CHEESEMAKERS
Wisconsin Master Cheesemaker program announces graduates, marks 20th anniversary
MADISON, Wis. — The Wisconsin
Master Cheesemaker program marked
its 20th anniversary this year as it announced four new Wisconsin Master
Cheesemakers and three returning
Master Cheesemakers in its 2014
graduating class.
The four new graduates of the
Wisconsin Master Cheesemaker program, an advanced training course for
veteran cheesemakers, include: Mike
Brennenstuhl, Great Lakes Cheese,
Seymour, Wis., certified for Blue
and Gorgonzola; Pat Doell, Agropur,
Luxemburg, Wis., certified for Mozzarella and Provolone; Brian Renard,
Renard’s Rosewood Dairy/Renard’s
Cheese, Algoma, Wis., certified for
Cheddar and Colby; and Chris Renard,
Renard’s Rosewood Dairy/Renard’s
Cheese, Algoma, Wis., certified for
Cheddar and Mozzarella.
Returning graduates who have
earned certifications for new cheeses
in the 2014 class include: Mark Gustafson, Sartori Co., Plymouth, Wis.,
now certified for Fontina and Romano
as well as Parmesan and Asiago; Paul
Reigle, Maple Leaf Cheese, Monroe,
Wis., now certified for Cheddar in
addition to yogurt cheese and Monterey Jack; and Bruce Workman,
Edelweiss Creamery, Monticello,
Wis., now certified for Cheddar and
Gouda in addition to Baby Swiss,
Brick, Butterkäse, Emmental, Gruyère, Havarti, Munester, Raclette and
Specialty Swiss (low-sodium, lowfat
lacy Swiss).
“We congratulate the 2014 graduates and are proud to celebrate
the 20th anniversary of this unique
program. Those who have earned
the title of Wisconsin Master Cheesemaker have such a dedication to
their craft and pride in what they’ve
achieved,” says James Robson, CEO of
the Wisconsin Milk Marketing Board
(WMMB). “The impact of the program
on them personally, as well as on their
companies and the Wisconsin cheese
industry, has been immeasurable.”
More than 60 Wisconsin Master
Cheesemakers now have graduated
from the Wisconsin Master Cheesemaker program, which was established in 1994 through a joint partnership of the Wisconsin Center for
Dairy Research (CDR), University of
Wisconsin Extension and WMMB. Jim
Path, an expert in specialty cheeses
at CDR who now is retired, is credited
with introducing the program. He had
traveled throughout Europe researching cheesemaking operations and
traditions, and he brought the idea
for a Master’s program back to Wisconsin. The program continues to be
administered by CDR and funded with
help from Wisconsin dairy producers
through WMMB.
Applicants to the program must
be active, licensed Wisconsin cheesemakers with at least 10 years of
experience. Cheesemakers can earn
certification in up to two cheese varieties each time they enroll in the
three-year program and must have
been making those varieties as a licensed cheesemaker for a minimum
of five years prior to entering the
program. Once certified, they are
entitled to use the “Master’s Mark”
on their product labels and in other
marketing materials.
“We don’t just let anyone in,” says
Marianne Smukowski, dairy safety
and quality coordinator, who oversees
the technical aspects of the program.
“They have to meet some pretty strict
C. R
enard
guys over because there was so much
demand,” Smukowski says. “This year,
the application deadline is in May.
As of mid-February I already had 14
applicants and we have to limit each
class to no more than 10. So there’s a
lot of excitement and enthusiasm for
it, and we’re starting to see interest
grow among the younger cheesemakers, the next generation of Masters,”
she says. “We’re confident that it will
continue to grow and strengthen,
as will the program’s impact on the
quality of cheese in Wisconsin. That’s
really what it’s all about.”
Turn to MASTERS, page 46 D
criteria, and over the years we’ve
made the requirements a little tighter.
It’s a great honor to be a Master, to
be able to use the Masters Mark on
their products, and we have to make
sure that the integrity of the program
stands out. They really have to earn
the title.”
In 1994 when the program started,
its originators worried there wouldn’t
be enough cheesemakers willing to
put the time, effort and expense into
completing the program. But now the
waiting list for acceptance into the
program continues to grow.
“Last year I had to carry seven
Reigle
Wo r
Hurd
k man
Blauert
Br
Pitman
B. R
enard
D.
en n e n st u hl
Jackson
Hodgson
Wo l d
B u h o l z er
Henning
Petersen
Jenn y
R.
Scott
B u h o l z er
Heitman
Wills
Kind
Pehl
S.
Stearns
B u h ol z er
Heiman
Willis
Palu icki
b
S te
Knaus
Gus
Cook
c k b a u er
Om
tafson
Widmer
K ra
undson
l
Grossen
DeMaa
Stettler
henbuh
W ide an
m
Olson
Krohn
Demeter
Greunke
Toffolon
Wa g n e r
Nif
fenegger
LaG
Doell
Erickson
Fa h r n e y
Fre
derixon
rander
Glick
Tork on
els
Tollers
Len s i r e
m
Moran
Metzig
Meives
Ma
t u c h e s ki
Mattes
Lindgren
For more information please visit www.eatwisconsincheese.com/wisconsin/masters
46
2014 WISCONSIN
KEY
PLAYERSMASTER
2007 CHEESEMAKERS
MASTERS
© 2014 Wisconsin Milk Marketing Board Inc.
Mike Brennenstuhl
Great Lakes Cheese Seymour
Certified in Blue, Gorgonzola
• Mike Brennenstuhl
A life-long cheesemaker, Mike Brennenstuhl grew up above a traditional
Wisconsin cheese plant and started
making cheese as a licensed cheesemaker at age 16. Over the years, he’s
worked for a variety of companies,
most of them leading producers of
high-volume cheese varieties such as
Mozzarella and Cheddar. But it was his
last position, at a specialty Wisconsin
cheese plant, that led him to discover
a passion for artisan cheese and, ultimately, to create his own specialty
cheesemaking enterprise.
Established in 2005 as Seymour
Dairy Products, the company he founded
crafts artisan blue-veined cheeses,
including Danish-style Blue Cheese,
Gorgonzola and World Champion
German-inspired Ader Käse. Today, it
is part of Great Lakes Cheese, which
acquired Seymour Dairy Products in
2012, and produces nearly 10 million
pounds of cheese each year.
Brennenstuhl’s journey to successful
entrepreneur and Wisconsin Master
Cheesemaker is one marked by business
acumen, tenacity and an enduring passion for making great cheese.
“I took over a plant that had been
shut down,” he says of his decision to
strike out on his own and form Seymour
Dairy Products. “We had walls and floors,
but that was it. We had to procure and
purchase all of the equipment, source
the raw materials, establish relationships with local milk suppliers and build
a team. Our first vat held 7,000 pounds
of milk, and we made one vat of cheese
a week. Now we’re making upwards of
twelve 26,000-pound vats a day.”
Although he made many varieties
of cheese before launching Seymour
Dairy Products, Blue cheeses were not
among them. Regardless, he has found
the decision to specialize in Blue-veined
varieties to be a good one.
“Before we even made a pound of
cheese, I met with 17 major cheese
buyers and asked them what kind of
cheese they really wanted but had difficulty sourcing,” he says. “By and large
they said they’d like to get a specialty,
gourmet Blue. They wanted something
uniquely different than Blue cheeses
produced in the United States at that
time. That set the course for what I
wanted to do. I enlisted the help of
the Center for Dairy Research and
the Wisconsin Milk Marketing Board,
and spent about five months at CDR
developing and refining unique Blue
cheese recipes.”
Brennenstuhl now is the only active
Wisconsin cheesemaker certified as a
Master in the production of Blue and
Gorgonzola cheese varieties.
Going through the program, he says,
was a long-time goal but one he had
to postpone pursuing while building
the business. Once accepted into the
program, he found the experience to be
both challenging and rewarding.
“Probably like most veteran cheese-
makers, you go in thinking you pretty
much have all the answers, but you find
out quickly that there’s always so much
more to learn,” Brennenstuhl says.
“Courses covering cheese chemistry and
the microbiology of milk, for instance.
No matter what kind of cheese you
produce, you fall back on those core
classes in order to be able to continue to
develop different cheeses and improve
the quality of your products.”
Brennenstuhl now spends much of
his time on technical service aspects of
cheesemaking, but he maintains handson oversight of all cheeses produced in
Great Lakes Cheese’s Seymour facility.
“It’s still so satisfying to me to walk
out in the cheese plant and help the
cheesemakers there learn and become
better cheesemakers,” he says. “I have
such an extreme appreciation for cheesemaking in general and Wisconsin
cheesemaking in particular. I’ve always
felt that Wisconsin cheesemakers,
because of our experience and our
heritage, look at cheesemaking a little
differently than any other place in the
country. I’m 57 and am happy to be able
to have many years ahead to share my
experience and knowledge to help our
state produce exceptional cheese products. I want that as part of my legacy.”
Turn to CHEESEMAKER, page 47 D
DairySpec FT
Next Generation of Dairy Product Analysis
Engineered for dairy laboratories and dairy processing facilities that
require highly reliable and accurate instrumentation for the analysis
of a wide range of fluid dairy products.
• Fat, protein, lactose, total
solids and many more
components
• Powerful software integrates
control, data collection,
archiving, and reporting
• Calibration assistance for
specific products
• Extensive remote diagnostic
and network functionality
• Bentley Instruments, serving
the Dairy Industry’s analytical
needs for over 30 years
Unmatched quality and consistency in every vat, we
offer these varieties: Original Baby Swiss • Premium
Swiss • Amish Butter Cheese • Farmers Cheese available in Bulk, Precut and Slices. Complete Private
label programs for Deli and Food Service
BactoCount IBCm
A rapid test for total bacteria and somatic cell counts making it an ideal
and unique solution for any processing plant or laboratory in the quality
assessment of milk.
• Dual application in a single platform
• Rapid results (1 minute for SCC, 11 minutes for
bacteria)
• Instrument is pre-calibrated with a universal
calibration equation
• Real time detection of milk tanker
contamination before unloading
• Improves end product quality and consistency
• Fast return on investment
• Food Safety & Audit Programs
• Original Baby Swiss Cheese
• Loved by Young and Old Alike
• 2 lb., 4 lb. and 7 lb. Deli Slicers
• All available in Various Pack Sizes
• Award-Winning Premium Swiss
• Pleasantly Mild and Nutty Flavor
FOR MORE INFORMATION, CONTACT: RAY KOHL at (724) 940-1785
Another Choice, A Better Choice
4004 Peavey Road
Chaska, Minnesota 55318
t. 952 448 7600
f. 952 368 3355
[email protected]
For more information please visit bentleyinstruments.com
Located 1.5 Miles North of Charm - 5060 State Route 557 :: Millersburg, Ohio
330-893-2500
View our Cheeses on-line at babyswiss.com
For more information please visit www.babyswiss.com
47
2014 WISCONSIN
KEY
PLAYERSMASTER
2007 CHEESEMAKERS
CHEESEMAKER
from my Uncle Roger, who taught
me so much about cheesemaking, as
well as from the other Masters here
to enter the program,” Doell says.
“Agropur management was also very
supportive.”
The three-year process of attending classes, submitting samples for
review, having plant inspections and
completing the rigorous final exam
was challenging but valuable, Doell
says. In particular, he notes, the courses helped deepen his understanding
of the “whys” of cheesemaking.
“You have a lot of hands-on experience working in a plant before you
can even get into the program, but
the course work really improves your
understanding of the cheesemaking
process and how to manipulate it. You
have to have a deep understanding of
cheesemaking and the science behind
it to be able to put the art into your
cheese. That’s a real value that you
can bring back to the plant.”
While he’s always loved making
cheese and gets great satisfaction
from making a quality product that
customers enjoy, being recognized as
a Wisconsin Master Cheesemaker is a
high point in Doell’s career.
“It’s a great honor to be counted
among the other Masters, many of
whom I’ve known and respected for so
long,” he says. “It’s also great for our
company to be able to use that Master’s
Mark on our products. It’s something
we take a lot of pride in.”
Pat Doell
Agropur
Certified in Mozzarella, Provolone
• Pat Doell
Even as a child, the cheese plant
was a place that Pat Doell held dear.
“We’d finish supper and Dad would
say he had to run over to the plant
to check on the cheese. He’d ask if I
wanted to tag along, and it was always
the highlight of the night,” Doell says.
That plant, then a third-generation business operating as Krohn
Dairy Products, was next door to the
home where Doell grew up in rural
Kewaunee County, Wis. His father
Arlie was a cheesemaker who had
married into the Krohn family business and managed the plant. His
mother Jean, whose grandfather had
started the business, helped in the
office, and his uncle Roger Krohn,
himself an early Wisconsin Master
Cheesemaker program graduate, was
lead cheesemaker.
There never was any doubt as to
what path Doell’s career would take.
“I started working in the plant
on weekends and summer vacations
in high school, first helping out in
packaging and later moving up to the
make area where I actually got to work
with the cheese,” Doell says. “After
graduation, I got an associate degree
in food science and in 1997 came right
back to make cheese full time.”
By 2000, the year Doell’s parents retired and sold the plant to
Trega Foods, he had earned his
cheesemaker’s license. He stayed
on through a second acquisition in
2008 by Agropur, Canada’s largest
dairy cooperative.
“I guess you could say my whole
life has been in and around this
plant,” he says.
At age 37, Doell is now among the
youngest of the elite Wisconsin Master
Cheesemakers and one of four Masters
now working at three Agropur-owned
cheese plants in Wisconsin. He graduates from the program this year as a
Master in Provolone and Mozzarella,
long-time specialties of the Luxemburg plant.
“I had a lot of encouragement
• Brian Renard
Second-generation cheesemaker
Brian Renard likens growing up above
his family’s cheese plant to being raised
on a dairy farm — all of the kids had
chores. Unlike some kids, however, who
might seek to move fast and far away
from such responsibilities, Renard
embraced them. A couple of years after
high school, he became a licensed cheesemaker and over the years developed
both a love for making cheese and strong
pride in carrying on the family business.
He’s now a Wisconsin Master Cheesemaker, graduating the program this
year with certification as a Master in
the production of Cheddar and Colby.
Those are long-time specialties of
Turn to RENARD, page 48 D
Asset
Asset Solutions Experts!
TURN-KEY FACILITY SALES
Our record of successfully brokered, turnkey sales of dairy,
food and beverage facilities is unmatched in the industry.
Harry Davis & Company’s recent brokered sales include:
• Penn Cheese - Winfield, PA
• HP Hood Fluid Milk facility - Binghamton, NY
• Nelson Ricks Creamery, Cheese Facility - Idaho
• Berto’s Gelato / Italian Ice - Phoenix, AZ
• Zurheide’s Ice Cream - Sheboy
ygan, WI
AUCTION: Obtaining Maximum Value
Harry Davis & Company has delivered powerful solutions to
the dairy, food and beverage industries for OVER 58 YEARS!
• Nestle Nutritional Products - St. Louis Park, MN
• Unilever Margarine Facility - Atlanta, GA
• Lan
nd O’ Lakes - Cheese & Whey - Tulare, CA
• Nestle/Dreyers Ice Cream - Bakersfield, CA & Houston, TX
• Foster Farms - Fluid Milk - Fresno, CA
• Western Dairy - Reno, NV area
• H.P. Hood - Bristol, VA, Saacramento, CA and Boston, MA
• Cumberland Farms - Winn-Dixie - Safeway
• Pepsi-Cola, Coca-Cola, 7-Up & Cott Beverage Facilities
Certified APPRAISALS
Harry Davis & Company is the leader in the valuation of equipment
and operating facilities in the dairy and beverage industries. Our
expert appraisals are performed in accordance with the strict professional standards of USPAP and the American Society of Appraisers.
Our clients include leading banks and financial institutions as well as
Fortune 500 companies and major regional players in the dairy, food
processing and beverage industries.
www.harrydavis.com
412.765.1170
[email protected]
For more information please visit www.harrydavis.com
48
2014 WISCONSIN
KEY
PLAYERSMASTER
2007 CHEESEMAKERS
RENARD
Brian Renard
Renard’s Rosewood Dairy/
Renard’s Cheese
Certified in Cheddar, Colby
Rosewood Dairy, which Brian and his
nephew Chris, who also graduates as
a Wisconsin Master Cheesemaker this
year, now jointly own and operate. Located near the gateway to Wisconsin’s
picturesque Door County, it’s a small,
traditional cheese plant that Brian’s
father, Howard, purchased in 1961
and in which Chris’ father, Gary, was a
partner before retiring in 1995.
The family also operates two Renard’s Cheese retail stores, one owned
by Brian and his wife Tina, and the other
by Chris and his wife Ann.
“I was always drawn to the business.
As a family endeavor, with your name on
the product, that’s something I take a
lot of pride in,” Brian says. “The older I
got, the more I understood that and the
more I liked that feeling. Dad was proud
to turn the business over to us and keep
it going, so that’s what I wanted to do.
He was a great mentor.”
Like most traditional small Wisconsin cheese plants, Rosewood Dairy has
living quarters upstairs. That’s where
Brian and Tina have lived since they
married in 1987, and where they have
raised Cody, 22, and Carina, 14. Cody is
now a licensed Wisconsin cheesemaker
as well, working at a nearby plant.
Over the years, Rosewood Dairy has
been updated and expanded. A two-vat
facility when the family bought it in
1961, it now holds four vats, and the
product line has been expanded to
IME...Your Complete Trusted Equipment Dealer
SPECIALIZING IN
NEW & REBUILT
DAIRY & FOOD
PROCESSING
MACHINERY AND
ACCESSORIES.
Come Visit
Our Booth #609
April 22-24, 2014 at
the Wisconsin Center
in Milwaukee, WI
VISIT OUR
EXTENSIVE WEBSITE:
www.imexchange.com
• Over 300 Tanks — From 10 to 50,000 Gallons
• Processors, Kettles & Mixing Tanks —
15 to 5,000 Gallons
• Positive & Centrifugal Sanitary Pumps
• Freon or Ammonia Refrigeration Compressors
• Receivers, Condensers, Coolers & Evaporators
• Ice Builders & Chillers
• HTST Systems, Custom Built w/New Controls
• Homogenizers, CIP Systems & Products Conveyors
• Flow Meters, Instruments, Motor Controls & VFDs
• Rapid Response Milkoscope Milk Testers
& Much More!
We Offer In-house Design & Engineering Services
For New Plant Startups & New Machinery Lines
To Supplement Your Needs;
Rigging & Complete Plant Liquidation Services.
ASA Senior Appraiser on Staff for Appraisals,
Auctions or Liquidations
For whatever you need,
give IME a call!
P. O. Box 438
•
214 N. Main Street • Deerfield, WI 53531 • PH: (608) 764-5481 • FAX: (608) 764-8240
EMAIL: [email protected] • WEBSITE: www.imexchange.com
For more information please visit www.imexchange.com
include Mozzarella, primarily in string
cheese forms. In fact, string cheese and
fresh cheese curds have become the
company’s two largest volume products,
particularly during the busy summer
tourism season.
“We now take in about 55,000 to
60,000 pounds of milk a day seven days a
week. But we still have open vats and it’s
still very much a hands-on operation,”
Brian says. “We do all of our cheddaring by hand and get to see the product
transforming right in the vat. That’s a
big part of what I love about being a
cheesemaker.”
Entering the Wisconsin Master
Cheesemaker program had been a
goal for many years for both Brian and
Chris. “We thought it would be good
from a marketing standpoint; good
for our customers to have that extra
confidence in a quality product made
by a Master Cheesemaker,” Brian says.
“Since getting Master’s certification,
we’ve gotten calls from customers who
appreciate that and who plan to put it
on their marketing materials. It’s good
for them and for us.”
He adds that heading back to school,
while not easy after so many years away
from the classroom, was beneficial for
his own personal education and deeper
understanding of the cheesemaking
process, but also for increasing his
awareness of the resources available
through the Wisconsin Center for Dairy
Research. The toughest part of the process, he jokes, may have been waiting for
the phone call to learn he had passed
the rigorous final exam and earned the
right to be called a Wisconsin Master
Cheesemaker.
Chris Renard
Renard’s Rosewood Dairy/
Renard’s Cheese
Certified in Cheddar, Mozzarella
• Chris Renard
When Chris Renard went off to
college, he had plans of putting his
cheesemaking days behind him. He
literally had grown up in and around
his family’s cheese plants — Cloverleaf
Dairy, owned by his father Gary, and
later Rosewood Dairy. His grandfather
Howard had operated that plant, but
in 1975, Howard and Gary joined forces
at Rosewood Dairy, converting the old
Cloverleaf Dairy into a retail cheese
Turn to ROSEWOOD, page 49 D
49
2014 WISCONSIN
KEY
PLAYERSMASTER
2007 CHEESEMAKERS
ROSEWOOD
store. Certainly, there was plenty of
opportunity for Chris to follow in his
dad and grandfather’s footsteps, but he
felt ready to move on from the family
business.
Little did he know then that he not
only would return to become a proud
co-owner of Rosewood Dairy, but also
advance to achieve the highest level of
professionalism in the cheesemaking
industry by earning certification as a
Wisconsin Master Cheesemaker. It’s
a distinction he shares with his uncle
and business partner Brian Renard:
Both entered the program three years
ago and both are members of the 2014
Wisconsin Master Cheesemaker program graduating class.
“If you’d have asked me after high
school if I was going to stay and make
cheese, I’d have said no way,” Chris says.
“Throughout college and after, I worked
for seven years as a grocery buyer for
a large retail supermarket chain. But
in 1995 my dad and my Uncle Brian,
who’d taken over Howard’s share of the
business, asked if I had any interest in
coming back to the family business.
By then I’d discovered that I actually
liked the country better than corporate
America, and coming back to run my own
company was appealing to me.”
It’s a decision that he’s never
regretted. Since joining with Brian,
he’s worked to expand the company’s
product line from Cheddar, Colby and
Monterey Jack to include Mozzarella
and string cheese.
“I take a lot of pride in all of our
cheese, but Mozzarella and string, in
particular, are favorites. In part, it’s
because I started that program from
scratch here and it’s been very successful for us.”
Chris earned certification as a Master in the production of Mozzarella and
Cheddar, while Brian is now certified as
a Master for Cheddar and Colby. The
decision to seek such advanced-level
training was easy, Chris notes.
“I looked at it as a marketing tool,
something that would be good for the
business and for our customers,” he says.
“But I also saw it as a great opportunity
for my own professional development.
You can go for a master’s degree in
other professions; cheesemaking is the
profession I chose, so it’s moving on to
the next level.”
The program itself, he says, lived up
to its reputation for both rigorousness
and value.
“It was more than I expected on both
fronts,” he says. “I learned a lot, made
great connections both in the cheese
industry and at the Center for Dairy
Research, and gained new perspective
on the industry. It gives us a whole new
pool of resources to tap if we’re looking
at doing something new or if we have a
problem. One of the things that I really
enjoy about this industry,” he adds, “is
that it’s not cutthroat; you can call any
of the Masters or anyone at CDR and
they’re always more than willing to give
you a hand and help you out.”
In addition to co-operating Rosewood Dairy, Chris and his wife Ann operate Renard’s Cheese & Deli. Originally
located in the same building as the
main plant, the couple purchased the
operation from Chris’s parents in 2010
and recently completed construction
of a new, larger cheese store and deli
next door. Last year, roughly 25 percent
of Rosewood Dairy’s total production
was sold through that store.
Having just graduated the Wisconsin
Master Cheesemaker program, and now
being able to put the Masters Mark on
the company’s products, Chris already
is considering applying to enter the
program again for certification in additional varieties.
“I’ll take a year off to recover from
the exam,” he jokes, “but then I’ll dive
back in.”
• Mark Gustafson
Mark Gustafson began working in
cheese plants fresh out of high school
in 1995, following in the footsteps of his
father, Leon, who spent years as a cheesemaker before going into culture sales.
Within two years, he had earned his
cheesemaker’s license, and in 1999 he
joined Sartori Co., where award-winning
Italian-style cheeses are specialties of
the house.
Just as he knew from the start that
cheesemaking would be his life’s work,
he also set a goal for himself early on:
He would one day become a Wisconsin
Master Cheesemaker.
“I knew right away that I wanted to do
it, but I didn’t have enough experience
or time in,” he says of the Wisconsin
Master Cheesemaker program, which
admits only veterans with at least 10
years of cheesemaking experience.
Gustafson now has achieved his goal
and then some. He graduates the threeyear program for the second time this
year with certification as a Master in
Fontina and Romano. He also was among
the program’s 2010 graduating class,
when he earned Master’s certification
for Parmesan and Asiago.
“As soon as I graduated the first
Turn to GUSTAFSON, page 50 D
INTRODUCING
THE WEBER 906
Discover the most complete and flexible natural cheese slicing
solution ever created.
WEBER INC.
10701 N. Ambassador Drive
Kansas City, Missouri 64153
Phone: (816) 891-0072
Fax: (816) 891-0074
www.weberslicer.com
e-mail:
[email protected]
We proudly support
the missions of
High volume processors of natural cheeses can now
boost throughput, improve slice quality and trim labor
costs by upgrading to Weber’s latest slicing technology.
The new Weber 906 Slicing System is also our most
open and accessible ever, assuring measurable
reductions in sanitation time and complexity.
Slice four 4.25 inch products at blade speeds up to 1,500
RPM, or sync with Weber’s efficient interleaver with
increased lane width and high-speed capacity.
Weber’s exclusive idle-cut technology further enhances
both throughput and portion consistency by instantly
shifting the blade position as each portion is completed.
Learn how the Weber 906 can help you cut loading cycle
times, achieve precise slice placement and clean easily
in half the time of comparably sized systems. Call today.
Weber’s proprietary gripping system and superior blade
technology combine to eliminate product waste and assure
consistently on-weight portions..
Come see us April 22-24, 2014
International Cheese Technology Expo, Booth #1527
Milwaukee, Wisconsin
1-800-505-9591
For more information please visit www.weberslicer.com
50
2014 WISCONSIN
KEY
PLAYERSMASTER
2007 CHEESEMAKERS
GUSTAFSON
TM
Sanitation and
so much more...
ProActive Solutions USA can
maximize your profits by providing
you with the best possible sanitation
programs at the most reasonable cost.
The quality of your sanitation
program isn’t measured in dollars.
You measure it in product quality,
down time, environmental concerns
and labor costs.
Mark Gustafson
The company’s support of advanced
training through the Wisconsin Master
Cheesemaker program has paid off. Over
the past few years, Sartori has won more
than 100 awards, medals and ribbons
at the most competitive and prestigious
cheese competitions around the globe.
“There’s so much that you learn
in the classes that you can use every
day on the job,” Gustafson says. “Every
day is different, and the deeper the
understanding you have of the science
behind the milk and the cheesemaking
process, the better you’re able to make
adjustments and ultimately produce a
superior-quality product. The Master’s
program is a terrific resource not only for
us as individual cheesemakers, but also
for our companies and for the Wisconsin
cheese industry as a whole. I’m really
proud to be a part of it.”
Sartori Co.
Certified in Fontina, Romano
Product Categories
s
s
s
s
s
s
s
s
s
s
s
s
Food Ingredients
Commodity Chemicals
Acids
Alkaline & Chlorinated Alkaline
Caustics
Defoamers
General Cleaners
Hand Sanitizers
Sanitizers
Membrane Cleaners
Laundry Detergents
Conveyor Lubricants
Let’s talk about the “PRO-ACTIVE”
approach in your plant!
Providing These Plant Solutions:
s
s
s
s
s
s
Establishing Cleaning Procedures
Employee Training
Cleaning Equipment Recommendations
Program Monitoring
Inventory and Cost
Controls
Let our Food Quality Specialists
individualize a program for
your plant.
PROACTIVE SOLUTIONS USA, LLC™
"RIDGE3TREETs'REEN"AY7)
s&AX
www.proactivesolutionsusa.com
time I started planning to go back in for
more. I took a year off, in part because
the classes were full, but then started
again,” says Gustafson, who is one of
four Master Cheesemakers at Sartori.
The second time through was equally
challenging, he says, “but knowing what
to expect, especially for the final exam,
made it slightly less nerve-wracking.”
Since becoming a Master Cheesemaker, Gustafson says his responsibilities and his focus on quality have
increased.
“A big part of the Masters’ role here
is quality-driven, putting what we’ve
learned in the program into the quality of the product,” he says. “Sartori is
really committed to and supportive of
that. We have four Masters, and each
one of us brings something unique to
the table in terms of technical skills,
operations, new product development
and cheese artistry.”
For more information please visit www.proactivesolutionsusa.com
For more information please visit www.coprodevplus.com
Paul Reigle
Maple Leaf Cheese
Certified in Cheddar
• Paul Reigle
Already a Master Cheesemaker
certified for yogurt cheese, Monterey
Jack and Gouda, Paul Reigle returns as
a 2014 graduate with additional Master’s
certification for Cheddar. In doing so, he
has accomplished a goal that he set for
himself when he first entered the Wisconsin Master Cheesemaker program
a decade ago: to earn recognition as a
Master in all of the core cheese varieties
produced at Maple Leaf Cheese.
With Maple Leaf since 1983 when
he took a job at the plant to help pay
for school, Reigle quickly knew he had
found his calling. He abandoned his
plans to study computer programming
and, working with mentor and fellow
Master Cheesemaker Jeff Wideman,
pursued his newfound passion for
making cheese. Within two years he
had his license and since has become
part owner of Maple Leaf, located in
Wisconsin’s cheesemaking mecca of
Green County.
As much as the process of making
cheese itself, Reigle was taken early on
with the culture of cheesemaking and
with life in the factory.
“We’re a small cooperative, so it’s
a family atmosphere with the patrons,
the cheesemakers and the employees,”
he says. “And life in the plant changes
every day.”
Turn to REIGLE, page 51 D
51
2014 WISCONSIN
KEY
PLAYERSMASTER
2007 CHEESEMAKERS
REIGLE
That’s because, despite the state-ofthe-art equipment now used at Maple
Leaf, the skill of the cheesemaker is
paramount.
“When I started here we had three
small open vats and did everything
by hand. As the years went by, we’ve
progressed to enclosed vats and semiautomated equipment. But regardless
of the technology used, I firmly believe
that cheesemaking is an art,” Reigle
notes. “The milk changes every day and
you need to respond to different conditions. The equipment doesn’t make
great cheese, the cheesemaker does.”
Reigle credits his drive to continue
learning and developing his skills and
his interest in being a Master in large
part to Wideman, who encouraged him
to enter the program in 2004 and supported his decision to re-enter in 2007
and again in 2011.
“One of the most important things I
learned in going through this is you can
never stop learning, and the program
that WMMB and CDR has put together is
outstanding,” Reigle says. “Each time you
go through it you learn something new.
The exam gets a little bit easier each time,
but it’s still just as time-consuming. It’s a
very tough program, and not one to take
lightly — but that’s exactly how it should
be. Becoming a Master Cheesemaker
gives you a real sense of accomplishment.
It’s something that we take a lot of pride
in and that people not just in Wisconsin,
but through the country, recognize as
having real value.”
Bruce Workman
Edelweiss Creamery
Certified in Cheddar, Gouda
• Bruce Workman
A Wisconsin cheese industry leader, Bruce Workman set out long ago to
master his craft, and it’s a goal that
he never has stopped working toward.
More than any other cheesemaker in
the state, he can confidently say that
he is, indeed, a Master — especially
when it comes to the number of cheese
varieties for which he’s earned that
recognition.
Workman graduates the Wisconsin
Master Cheesemaker program for the
sixth time this year, adding Cheddar
and Gouda to the varieties for which
he’s certified as a Master. Over nearly
two decades of continuous education
in the program, he has earned a total of
11 Master’s certifications. In addition
to Cheddar and Gouda, they include
Baby Swiss, Brick, Butterkäse, Emmental, Gruyère, Havarti, Muenster,
Raclette and Specialty Swiss (lowsodium, lowfat lacy Swiss). These
are all core varieties produced by
Workman and his team at Edelweiss
Creamery.
A first-generation cheesemaker,
Workman once planned to become
a chef, but a part-time job at a local
cheese plant during high school set
him on a slightly different career path.
He spent the next 17 years at that plant
learning the trade and developing a
passion for cheesemaking.
He later served for nearly a decade
as an award-winning cheesemaker
and plant manager at Roth Käse (now
Emmi Roth USA) in Monroe, Wis., and
in 2003 realized his dream of owning
his own plant.
Purchasing an abandoned, rundown plant built in 1936 in Monticello,
Wis., he set out to further perfect his
craft and revive Green County’s lost
tradition of 180-pound “big wheel”
Emmental production. He spent six
months renovating the plant into
what today is Edelweiss Creamery,
the showpiece of which is a giant
copper-lined kettle imported from
Switzerland. From it, Workman turns
raw, grass-based milk into the massive
Emmental wheels known for their
nutty, buttery flavor and eyes the size
of quarters.
Grass-based milk, in fact, has
become a key ingredient in many of
Workman’s newer cheeses. He sources
milk from local grass-based farms.
Edelweiss Creamery cheeses are
sold to foodservice and retail customers nationwide, but they also have a
strong local presence. A passionate
“buy local” advocate, Workman sells
his cheeses at the Madison, Wis.,
Westside Farmers’ Market, and in
2012 he and his wife, Kathy, opened
the Edelweiss Cheese Shop in nearby
Verona, Wis. There, in addition to their
own cheeses, they market some 120
varieties of Wisconsin-made cheeses
Turn to WORKMAN, page 52 D
G O S S N E R F O O D S • E L C E N T R O, C A L I F O R N I A
IMPERIAL VALLEY CHEESE
PROCESSING FACILITY AUCTION!
Wednesday, May 7 @ 9:30 a.m. On-site & Online
EQUIPMENT FEATURED IN AUCTION:
(4) DCI S/S SILOS; (10+) S/S TANKS; (2) DCI S/S
CRYSTALLIZER TANKS; (4) SCHERPING HORIZ. CHEESE
VATS; ALFA LAVAL HTST SYSTEM, CREAM PRESS,
(2) CIP SEPARATORS; COMPLETE TETRA PAK ASEPTIC
BRIK FILLING LINE: Aseptic Brik Filler, Cap Applicator,
Wrap Around Tray Packer, S/S Tray Packer, S/S Product
Conveyor/Accumulator System & More; HI SPEED
CHEESE SLICE LINE: Weber S/S Cheese Slicer, Eagle
Belt S/S Horiz. Accumulation System, Merchant Schmidt
S/S Check Weigher, Hayssen S/S Horiz. Flow Wrapper;
(4) MUENSTER S/S FINISHING TABLES; (29) SWISS S/S
FINISHING TABLES; CHEESE PRESS STATIONS; 7-TANK
CIP SYSTEM; & MORE! COMPLETE LIST & PHOTOS:
412.521.5751
mdavisgrp.com
The Leader in Food,
Dairy & Beverage
Auctions
GOSSNER FOODS
SALE SITE ADDRESS:
1870 Jeffery Rd.
El Centro, CA 92243
AIRPORT/DISTANCE:
San Diego International
(SAN): 105 miles
Martin I. Davis, Auctioneer
PA License #AU001458L
VISIT OUR WEBSITE TO
REGISTER FOR ONLINE BIDDING!
www.mdavisgrp.com
For more information please visit www.mdavisgrp.com
52
WORLD
CHAMPIONSHIP
KEY
PLAYERS
2007 CHEESE CONTEST
WINNERS
Knittelfeld, Austria, sweet cream butter, 98.25.
Salted Butter
Class 87
WE SERVICE
THE GLOBE
with quality scientific equipment
manufactured by us at our Colorado
facility and select products by other
manufacturers. All products and
equipment come with a full
manufacturer’s warranty and are
backed by the knowledgeable
personnel at UDY Corporation.
5$9#ORPORATION also has the
expertise to assist you with all of
your project needs and a complete
fabrication shop is at your service.
Proven Technology Since 1960
When you select UDY you get price,
product and experience!
UDY Corporation
201 Rome Ct.,
Ft. Collins, CO 80524
PH: 970.482.2060
FAX: 970.482.2067
EMAIL: bill@udyonecom
WEB: www.udyone.com
s $IRECT0ROTEIN
2EADOUT
s (IGH#ORRELATION
WITH+JELDAHL
#OMBUSTION
s 1UICK%ASY
/PERATION
s !FFORDABLE
s 0RECISE!CCURATE
AND2EPRODUCIBLE
s #USTOMIZEDTO9OUR
.EEDS"UDGET
s !PPLICABLETO
#HEESE$AIRY
-ANY#OMMODITIES
Best of Class: Grassland Dairy Products, Greenwood, Wis., salted butter,
99.65.
Second: Elvir, Conde Sur Vire,
France, salted pasteurized butter,
99.60.
Third: Dairy Farmers of America
Winnsboro, Winnsboro, Texas, salted
butter, 99.55.
Fourth: Larsen’s Creamery, Inc..
Clackamas, Ore., salted butter, 99.50.
Fifth: Team 1, O-AT-KA Milk Products Co-op, Inc., Batavia, N.Y., salted
butter, 99.35.
Unsalted Butter
Class 88
Best of Class: Team 4, O-AT-KA
Milk Products Co-op Inc., Batvia, N.Y.,
unsalted butter, 98.60.
Second: Dairytown 2, Dairytown Processing Ltd., Sussex, New Brunswick,
Creamery butter, unsalted 80-percent
milkfat, 98.55.
Third: Elvir, Conde Sur Vire, France,
unsalted pasteurized butter, 98.40.
Fourth: Butter Team, Cabot Creamery Cooperative, West Springfield, Mass.,
Cabot 83 Butter, 98.30.
Fifth (tie): Dairy Farmers of America
Winnsboro, Winnsboro, Texas, unsalted
butter, 99.55.
Fifth (tie): Johannes Pichler and
For more information please visit www.udyone.com
Over 75 Years
of Setting The
Standard of Excellence
United Industries is the technology leader
manufacturing 100% laser-welded tubing!
• Experience, Stability & Reliability
• Manufacturing Stainless Steel Tubing up to 8" OD
• Extensive Inventory Available for Immediate Shipping
Demanding application environments call for the highest quality tubing.
It has been proven that laser-welded tubing outperforms TIG welded
tubes, and United Industries has been perfecting its laser welding
capabilities since 1992.
100% Made
in the USA
1546 Henry Avenue • Beloit, Wisconsin 53511
Phone 608.365.8891 • Fax 608.365.1259 • www.unitedindustries.com
For more information please visit www.unitedindustries.com
Open Class Shredded
Cheese, Flavored or
Unflavored
Class 89
Best of Class: Team Sartori Whey,
Sartori Co., Plymouth, Wis., Sartori
Reserve SarVecchio Parmesan, 98.55.
Second: Team Sartori Whey, Sartori
Co., Plymouth, Wis., Sartori Reserve
Merlot BellaVitano, 98.30.
Third: Masters Gallery Team, Masters
Gallery Foods, Plymouth, Wis., Gourmet
Cheddar Blend - Wisconsin, New York
and Vermont Cheddar Cheese, 98.15.
Fourth: Dairy Farmers of America
Employees, Dairy Farmers of America,
Plymouth, Wis., Borden Cheddar Blend,
Fine Shred, 97.75.
Fifth: Masters Gallery Team, Masters
Gallery Foods, Plymouth, Wis., Double
Cheddar, 97.40.
Prepared Cheese Foods
Class 90
Best of Class: Team Fayette, Brunkow
Cheese, Darlington, Wis., Brun-uusto
Baked Cheese with Garlic, 99.30.
Second: Anthony Mongiello, Formaggio Italian Cheese Specialities, Hurleyville, N.Y., Prosciutto & Fresh Basil
Roll, 99.25.
Third: Anthony Mongiello, Formaggio
Italian Cheese Specialities, Hurleyville,
N.Y., Chorizo & Cilantro Roll, 99.15.
Wis., Bread Cheese, 98.95.
Fifth: Jose Sanchez, Old Europe
Cheese, Inc., Benton Harbor, Mich.,
Plain Baked Brie, 98.75.
CMN
WORKMAN
— many of which carry the distinctive
Master’s Mark on their labels.
“That mark really puts the spotlight
on Wisconsin cheese,” Workman says.
“Whether artisan varieties or highervolume commodity cheeses, it shows
that those products are made by some
of the best cheesemakers in the nation. There’s no other program that’s
as intense as this one or that provides
the same level of training, quality standards or follow-up required to become
a Wisconsin Master Cheesemaker. It’s
an outstanding program. Every time I
go through I learn something new —
that’s why I keep going back.” CMN
53
NEWS/BUSINESS
Wisconsin Milk Marketing Board launches
‘America’s Dairyland is My Land’ campaign
MADISON, Wis. — Wisconsin Milk
Marketing Board (WMMB) has recently announced its newest statewide
initiative — America’s Dairyland is
My Land. The program is designed to
educate future Wisconsin generations
about the social and economic benefits
of the dairy industry within the state.
“From the economy to the environment, to the food we eat and more,
Wisconsin’s dairy industry has a powerful impact on us all,” says Patrick
Geoghegan, senior vice president,
corporate communications,WMMB.
“The America’s Dairyland is My Land
campaign is designed to communicate
this message in ways that reach and
engage a younger audience. We are
using a variety of social media tools
to share personal stories of how the
dairy industry positively impacts
Wisconsin.”
The cornerstone of the new initiative is a YouTube video series featuring
testimonials from Millennials working
within Wisconsin’s dairy industry. The
videos showcase young professionals who are turning their interests
and passion for their community,
the environment and the dairy and
agriculture industries into rewarding
careers. Included in the videos are a
high school agriculture educator, an
urban cheesemaker, a dairy farmer
and a dairy scientist, among others.
The Wisconsin Dairy Facebook
page will highlight the video testimonials as well as additional campaign
Store brands save
consumers on bill
at grocery stores
NEW YORK — A new study of supermarket prices by the Private Label
Manufacturers Association (PLMA)
reveals shoppers on average could
save 38 percent off their grocery bill
by purchasing the retailers’ store
brands instead of their national brand
counterparts.
The research tracked the pricing
on 35 typical grocery and household
items at a conventional supermarket.
The study results indicate that by
choosing the store brand version of
these particular products, consumers
could save $53.75 per week.
The survey took place at a Northeast
supermarket on a weekly basis for four
weeks. For each category a leading
national brand product was compared
to a similar store brand product.
Prices were adjusted to account for
all known in-store promotions and
discounts available for each of four
shopping visits.
On the list of comparisons, butter
was priced at $4.27 for a national brand
compared to $2.84 for the store brand
price. National brand ice cream was
$4.49 and $2.99 for the store brand. CMN
elements including a series of photos
and quotes from other Wisconsin Millennials about their connection to the
dairy industry and a Wisconsin Dairy
Industry Support Pledge.
In addition, Wisconsin residents
are encouraged to share pictures of
their America’s Dairyland via Instagram with the hashtag #MyDairyland.
Photos will be shared on the Wisconsin
Dairy Instagram feed and Facebook
page.
For more information visit
www.dairydoingmore.org or www.
eatwisconsincheese.com.
CMN
HowGood rating website uses indicators
to review dairy and other food products
BROOKLYN, N.Y. — HowGood, an
online food and drink rating system,
founded in 2007, has expanded to have
an office in San Diego. The company’s
headquarters remain in Brooklyn, N.Y.
HowGood’s rating system uses more
than 60 indicators that covers a company’s behavior over time, the provenance
of ingredients and the manufacturing
process. The company has rated more
than 104,000 products to date.
Initially HowGood establishes
benchmarks for common ingredients
and product manufacturing process.
Then its researchers assess corporate
records for analysis and complete the
rating by investigating the company’s
procurement and processing methods.
Currently, HowGood has ratings for
milk, organic juice, frozen food, cereal,
drinks, pasta, butter, soda, sugar and
eggs. The products are rated on a scale
from good, very good, to great. The
ratings for each item are broken down
categorically.
HowGood also has been introduced
in participating stores, where the rating
can be displayed next to the product.
For more information go
t o w w w. h o w g o o d . c o m . C M N
From Our Farm
s to Y
our
Pro
duct s
Fresh Ingredients from Maryland & Virginia!
Maryland & Virginia
Milk Producers Cooperative Association, Inc.
Cream, Skim Condensed, Buttermilk
Condensed, Non-fat Dry Milk,
Buttermilk Powder, and Bulk Butter
Contact us today at 540-465-5113 or
[email protected].
For more information please visit www.mdvamilk.com
54
NEWS/BUSINESS
Glanbia receives patent for whey protein
CHESHIRE, United Kingdom —
Glanbia Nutritionals Ireland has been
granted United States Patent number
8,637,102, titled, “acidified whey protein
compositions and methods for making
them.”
“This latest patent not only signifies our commitment to technical
advancements for our customers, but
also broadens the opportunities for
everyday protein supplementation by
consumers,” says Dr. Eric Bastian, vice
president, research and development,
Glanbia Nutritionals.
The patent relates to acidified whey
proteins with desirable organoleptic
and functional characteristics, includ-
ing significantly improved flavor, odor,
tartness and sweetness compared to
conventionally processed acidified
whey protein, Glanbia says.
“Traditional dry-blended acidified
whey proteins tend to have undesirable
taste profiles, for example being too
tart, too astringent or exhibiting other
off flavors that decrease palatability
and consumer acceptance,” Bastian
says. “Our patented process creates a
high-quality protein ingredient, which
crucially hits the taste and flavor buttons with consumers while allowing the
delivery of increased protein levels.”
For more information go to www.
glanbianutritionals.com. C M N
Fonterra forecasts record milk price returns
AUCKLAND, New Zealand — Fonterra
Cooperative Group recently announced
its interim financial results for the
2013/13 season and says it is on track
to deliver the highest-ever returns to
its farmer shareholders with a forecast
cash payout of NZ$8.75.
Fonterra chairman John Wilson
says the forecast cash payout, which
includes a forecast farmgate milk price
of NZ$8.65 per kilogram of milk solids
(kgMS) and an estimated dividend of
NZ$0.10 per share, is strong compared
with last season’s final cash payout of
NZ$6.16 per kgMS.
“Our current season forecast reflects sustained strong milk powder
TRUST THE FIRST
INSTALL
THE BEST
SÜDMO® 365IT COMPLETE PMO
CHEESE CURD & TANK OUTLET MIX PROOF VALVES
prices which, on average, are ahead by
US$1,200 per metric ton compared to
last season,” Wilson says.
Despite the high milk price forecast
and revenue growth, Fonterra reports
that its net profit after tax is down 53
percent to NZ$217 million, and normalized earnings before interest and taxes
also are down 41 percent to NZ$403
million, compared to strong earnings
in the first half of last year.
However, there was a 21 percent
increase in revenue the first half of this
fiscal year due to high volatility driven
by record demand for milk powders.
“The season saw record milk volumes
collected across the October-November
peak period, and milk volumes collected
for the season to date increased by 4
percent on the prior year to 1,120 million kgMS,” says Fonterra CEO Theo
Spierings.
“We processed as much of this milk
into the higher returning milk powder
product streams (reference commodity products) as we could,” he adds.
“However, our current asset footprint
meant that around 25 percent had to
be processed into cheese, casein and
other non-reference commodity products which earned negative returns over
the period.”
Spierings says Fonterra is investing
NZ$400-NZ$500 million over the next
three to four years to help provide
greater flexibility to take advantage
of relative market prices, additional
capacity that will reduce the need to
make lower returning products, and
the ability to take higher volumes from
existing suppliers and new volume from
joining suppliers.
“Milk sourced in New Zealand will
always be our top priority,” Spierings says. “But it is also important
we maintain our global view of both
manufacturing and milk supply to
ensure a win-win for Fonterra and
our farmer shareholders.”
CMN
DSM Food granted
patent for lactase
ɒFirst PMO mix proof valve with less than a full
port leakage chamber to meet 3-A standards
ɒEHEDG certified Type EL Class I for in place cleanability
ɒPatented deflector provides a real physical barrier
ɒ,QWHOOL7RS&RQWURO8QLW
- Provides required feedback to meet PMO
- Fast and easy setup
- IP65, IP67, IP69 protection classes
TYPE EL - CLASS 1
August 2012
Arla Foods’ Hollandtown Dairy in
Kaukauna, WI automated its cheese
vats with Pentair Südmo valves,
including the 365it Complete PMO
Cheese Curd Outlet Mix Proof Valves.
To discuss your applications and
our
success
stories,
contact
262.725.9026 or [email protected]
VISIT US AT THE 2014 ICTE BOOTH #712
For more information please visit www.sudmona.com
W W W.SUDMONA.COM
DELFT, Netherlands — DSM Food Specialties’ patent application for Maxilact
lactase, which is free from arylsulfatase,
has been granted in Europe. Maxilact
enables dairy producers to formulate
lactose-free dairy products without any
off-flavors, according to DSM.
The patent relates to a lactase enzyme which is free from arylsulfatase.
Arylsulfatase is an impurity found in
lactase that converts components naturally present in milk to cause off-flavor
in lactose-free dairy products, resulting
in a limited shelf life.
DSM says adding arylsulfatase-free
Maxilact to a dairy formulation ensures
that off-flavor development is no longer an issue and the shelf life can be
extended.
For more information visi t w w w. m a x i l a c t . c o m . C M N
55
NEWS/BUSINESS
New biosensor identifies multiple Salmonella strains, say Rice University scientists
HOUSTON — A biosensor, described
as an array of tiny “diving boards,” can
identify many strains of Salmonella
at once and may make the detection of
pathogens much faster and easier for
food manufacturing plants, according to scientists at Rice University
in collaboration with colleagues in
Thailand and Ireland.
A study on the discovery will
appear online in the American
Chemical Society journal Analytical
Chemistry.
The process appears to easily outperform tests that are now standard
in the food industry. The standard
tests are slow because it can take
days to culture colonies of Salmonella bacteria as proof, or laborious because of the need to prepare
samples for DNA-based testing, the
developers say.
According to the researchers, the
“Rice process” delivers results within
minutes from a platform that can be
cleaned and reused. The technology
can be customized to detect any type
of bacteria and to detect different
strains of the same bacterium, the
researchers say.
The “diving boards” are a set of
microcantilevers, each of which can
be affixed with different peptides
that have unique binding affinities to
strains of the Salmonella bacteria.
When a peptide catches a bacterium,
the cantilever bends ever so slightly
due to a mismatch in surface stress
on the top and bottom. A fine laser
trained on the mechanism catches
that motion and triggers the alarm.
The system is sensitive enough to
warn of the presence of a single pathogen, according to the researchers.
The idea is derived from research
into the use of microcantilevers by
Rice biomolecular engineer Sibani
Lisa Biswal and lead author Jinghui
Wang, a graduate student in her lab.
Biswal was prompted to have a
look at novel peptides by her graduate
school friend, Nitsara Karoonuthaisiri, head of the microarray laboratory
at the National Center for Genetic
Engineering and Biotechnology in
Thailand.
“She’s been working in this area
of pathogenic bacteria and asked if
we have thought about trying to use
our microcantilevers for detection,”
Biswal said. “Specifically, she wanted
to know if we could try these novel
Tetra Tebel Blockformer® 6
CUTTING-EDGE BLOCKFORMING
For more than 30 years, we’ve been setting the
standards of quality in Cheddar blockforming, with
over 600 installations worldwide. In fact, our Tetra
Tebel Blockformer 6 has become synonymous with
outstanding quality. And now — thanks to a number
of smart technology innovations — it’s better than
ever. New Tetra Tebel Blockformer 6 solutions offer
outstanding, uniform Cheddar quality. High weight
accuracy with supreme blockshape. A more robust,
durable construction with simplified, safe, reliable
operation. Even lower cleaning and maintenance
costs. Labor reducing automatic bag-loading
option by revolutionary Formloada system reduces
environmental impact. In short, a future-proof
investment in your Cheddar-making success.
Tetra Pak earns iF
Packaging Award
VERNON HILLS, Ill. —Tetra Pak,
a food processing and packaging
solutions company, has won a 2014
International Forum (iF) Packaging
Design Award for Tetra Evero Aseptic
— its aseptic carton bottle for ambient white milk.
The package was recognized by a
jury of approximately 50 international
experts for its innovative concept, attractive appearance, ease of handling
and outstanding environmental performance. This year, the iF Packaging
Design Award competition attracted
264 entries.
“Tetra Evero Aseptic is based on
an imaginative design that combines
the easy handling of a bottle with the
food protection and environmental
advantages of an aseptic carton. The
ergonomic cylindrical shape with flat
side panels makes it easy for big and
small hands to hold, whilst the printing space across the whole surface of
the package offers maximum branding
impact to capture consumer attention,” says Lars Bengtsson, product
group director, Tetra Pak. “All of these
are made possible by a number of
technology breakthroughs, including
the first injection molding for aseptic
packaging. Winning an iF Packaging
Design Award is testament to all the
hard work of our R&D team.”
Having won the award, Tetra
Pak will be able to use the iF logo
on all Tetra Evero Aseptic packages. The company received the
award at the BMW Welt in Munich,
Germany, and the package will be
on display at the iF Design Exhibition in Hamburg, Germany. CMN
peptides.”
The Rice lab compared the peptides’ performance with commercial
antibodies now used for Salmonella
detection and found the peptides
were not only more sensitive but could
be used in a multiplexed cantilever
array to detect many different kinds
of Salmonella at once.
“The peptides are very robust,”
Biswal said. “That’s why a lot of people
like them over antibodies. The peptides can handle harsher conditions
and are much more stable. Antibodies
are large proteins and break down
more readily. We’re very excited
to see where this will lead.” CMN
Contact us:
(320) 485-4401
[email protected]
Tetrapak.com/cheese
Tetra Pak,
, PROTECTS WHAT’S GOOD and Tetra Tebel
Blockformer 6 are trademarks belonging to the Tetra Pak Group.
For more information please visit www.tetrapak.com/cheese
56
NEWS/BUSINESS
RPI stayed above 100 in February despite dampened customer traffic levels and weather
WASHINGTON — Although challenging weather conditions in many parts
of the country continued to impact customer traffic in February, the National
Restaurant Association’s Restaurant
Performance Index (RPI) remained
above 100 for the 12th consecutive
month. The RPI stood at 100.5 in February, down 0.2 percent from January’s
level of 100.7. Despite the modest
decline, the fact that the overall RPI
remains above 100 continues to signify
expansion in the index of key industry
indicators.
“Restaurant operators continued
to report net positive same-store sales
results in February, despite customer
traffic levels that were challenged by
the weather,” says Hudson Riehle, senior
vice president, Research and Knowledge
Group, National Restaurant Association.
“Looking forward, operators are generally optimistic about sales gains in the
months ahead, although they aren’t as
bullish about the overall economy.”
The RPI is constructed so that the
health of the restaurant industry is
measured in relation to a steady-state
level of 100. Index values above 100
indicate that key industry indicators
are in a period of expansion, while index
values below 100 represent a period of
contraction for key industry indicators.
The RPI consists of the Current Situation Index and the Expectations Index.
The Current Situation Index, which measures current trends in same-store sales,
traffic, labor and capital expenditures,
stood at 99.3 in February — down 0.2
percent from January’s level of 99.5 and
the third consecutive month below 100.
Although restaurant operators
reported net positive same-store sales
in February, continued softness in the
customer traffic and labor indicators
outweighed the performance, which
resulted in an overall Current Situation
Index reading below 100.
Although results were mixed in February, restaurant operators reported net
positive same-store sales for the 12th
consecutive month. Forty-four percent
of restaurant operators reported a samestore sales gain between February 2013
and February 2014, while 37 percent
of operators reported a sales decline.
February marked the third consecutive month in which fewer than half of
restaurant operators reported higher
same-store sales.
In contrast, restaurant operators
reported a net decline in customer
traffic for the third consecutive month.
Thirty-five percent of restaurant opera-
tors reported customer traffic growth
between February 2013 and February
2014, while 43 percent of operators
reported a traffic decline. In January,
33 percent of operators reported higher
customer traffic levels, while 50 percent
reported a decline.
After three consecutive months
of dampened customer traffic levels,
restaurant operators reported a dip
in capital spending activity. Forty-four
percent of operators said they made
a capital expenditure for equipment,
expansion or remodeling during the last
three months, the first time in 10 months
that less than a majority of operators
reported making an expenditure.
The Expectations Index, which
measures restaurant operators’ sixmonth outlook for same-store sales,
employees, capital expenditures and
business conditions, stood at 101.7 in
February — down slightly from January’s level of 101.8. Despite the modest
downtick, February represented the
16th consecutive month in which the
Expectations Index stood above 100,
which indicates that restaurant operators remain optimistic about business
conditions in the coming months.
Restaurant operators remain cautiously optimistic about sales growth
in the months ahead. Forty percent
of restaurant operators expect to have
higher sales in six months (compared to
the same period in the previous year),
essentially unchanged from 41 percent
who reported similarly last month.
Meanwhile, 11 percent of restaurant
operators expect their sales volume
in six months to be lower than it was
during the same period in the previous
year, while 49 percent expect their sales
to remain about the same.
Meanwhile, restaurant operators
are somewhat less bullish about the
direction of the economy. Twenty-nine
percent of restaurant operators said they
expect economic conditions to improve
in six months, while 16 percent expect
the economy to worsen. The remaining
55 percent expect economic conditions
to remain generally unchanged in the
next six months.
Along with a generally optimistic
sales outlook, a majority of restaurant
operators are planning for capital
expenditures in the coming months.
Fifty-eight percent of restaurant
operators plan to make a capital expenditure for equipment, expansion
or remodeling in the next six months,
down slightly from 64 percent who
reported similarly last month. CMN
Our Expertise in World Dairy
Markets Makes MCT Your Global
Partner for Successful Results
3/52#).'!.$,/')34)#
3%26)#%3
30%#)!,):%$&/2-5,!4)/.3
When it comes to dairy industry events, there
is no conference more worthy of adding to
your calendar than INTL FCStone’s Dairy
Outlook Conference. The premier event of its
kind, the Outlook Conference provides
invaluable insight into the U.S. and global
dairy supply-and-demand forecast, as well as
outlooks for every major input and price
influencer.
,%!$).'3).',%3/52#%
$!)293500,)%2
5.0!2!,,%,%$3%26)#%3
Industry analysts and economists, as well as
consultants from subsidiaries of INTL FCStone
Inc., will discuss dairy, grains, oilseeds, meats
and livestock, interest rates, currencies, and
weather in the major growing regions of the
world. With panels on the regulatory environment, producers’ perspectives and more,
Outlook is the cream of the crop of dairy
industry events.
Sponsored by:
Could you use assistance in
managing your supply chain?
We have expanded our team to
bring you unprecedented expertise
and knowledge in today’s complex
world markets.
s3OURCINGAND,OGISTIC3ERVICES
s3PECIALIZED&ORMULATIONS
s,EADING3INGLE3OURCE$AIRY3UPPLIER
s!GING0ROGRAMS
s(EDGING3ERVICES
s5NPARALLELED3ERVICES
s%XPERTISEINTHE'LOBAL$AIRY-ARKET
s%XPORT3ERVICES
%80%24)3%).4(%',/"!,
$!)29-!2+%4
MCT Dairies is the leading
supplier of cheese and
dairy ingredients, offering
innovative solutions
throughout the world.
Register Today:
www.intlfcstone.com/events
Commodity trading is risky and you should fully understand those risks before trading.
For more information please visit www.intlfcstone.com/events
0HONE OR
%MAIL INFO MCTDAIRIESCOM
7EB WWWMCTDAIRIESCOM
For more information please visit www.mctdairies.com
NEW PRODUCTS
FOR DAIRY MANUFACTURERS
Multi-Conveyor releases new dairy devices
WINNECONNE, Wis. — Multi-Conveyor
LLC recently released three new products for use in the dairy industry. These
include the super sanitary cleated incline conveyor, rotary tables and sanitary
boxed cheese conveyor.
The company’s super sanitary incline
conveyor has a plastic cleated chain belting that was designed to move individual
dairy containers. The conveyor is 20 feet
long and is made of stainless steel. The
conveyor has removable static dissipating wear-strips and guide rails.
The system features welded standoffs and is wash-down compatible. The
conveyor also includes a non-metal area
for a customer supplied and mounted
metal detector. The stainless steel frame
is of open-top construction, including
two vertical curves and is equipped with
stainless steel fixed guide rail brackets
and single, ultra-high-molecular-weight
polyethylene removable guide rails.
Multi-Conveyor’s rotary tables are
one of the earliest designs for accumulation or unscrambling for food and
beverage packagers. Both rotary table
configurations can handle multiple
container sizes and materials. The top
discs are stainless steel with machined
Chr. Hansen debuts
new WhiteWhey
MILWAUKEE — Chr. Hansen Inc. says
its new cheese coloring solution, an
alternative to annatto, allows producers of Cheddar and Gouda byproduct to
get more value from their whey, which
consumers desire to be white, while
maintaining a great visual appearance
of their cheese products.
“We call it WhiteWhey,” says Thomas
Christensen, industry product manager,
Natural Colors Division, Chr. Hansen. “By
replacing annatto with the beta-carotenebased WhiteWhey colors, cheese producers will experience an 85-95 percent
reduction in color transfer to the whey.
The cheese will maintain the same delicious yellow to red shades as our new
WhiteWhey colors offers a 1:1 color match
compared to annatto-based solutions.”
The patent-pending WhiteWhey solution also is superior to beta-carotene
based solutions available on the market
because these colors also transfer into
the whey, the company adds.
“The preliminary feedback we have
received from the dairy industry is very
positive,” Christensen says. “Cheesemakers welcome the innovation because it
facilitates better whey production but also
because there is an international push from
authorities, as well as the food industry, to
phase out carry-over of food colorants in
foods for infants and young children. New
regulation in the EU and China outlaws annatto residues in whey used for infant nutrition products. Using beta-carotene instead
of annatto will comply with the regulation
as beta-carotene occurs naturally in milk.”
For more information go
to www.chr-hansen.com. C M N
57
Biocatalysts to showcase latest technology
backer plates.
The company also has debuted its
sanitary boxed cheese conveyor with
high-speed curve and clamping device.
The product moves boxes of cheese
through a horizontal curve, then down
the line to a clamp feature that aids in
accumulation. Several frame designs
include features such as clean-out ports,
spray nozzles, lift-up belts, lift-out carry
way and return way.
Standard sanitary features include
spaced-off frame components, sanitary
supports and wash-down resistant power
transmission components.
For more information contact 1-800236-7960 or [email protected],
or visit www.multiconveyor.com. CMN
PARC NANTGARW, Wales — Biocatalysts Ltd. will showcase its latest
advances in enzyme technology at the
Institute of Food Technologists (IFT)
Annual Meeting & Food Expo June
21-24 in New Orleans.
In response to the need for new
enzymes to drive innovation and differentiate products from the competition in the food ingredients industry,
Biocatalysts says it has developed the
tools to rapidly and cost-effectively
access, develop and manufacture new
enzymes.
“Now when we talk about providing a
large sample of a novel enzyme in weeks
instead of the industry standard of 18
months, we are often met with disbe-
lief,” says Jon Wood, business development manager, Biocatalysts. “However
we can and do deliver, which in turn,
enables our customers to develop their
own unique and profitable product or
process in a shorter timescale.”
Biocatalysts also will be promoting
its off-the-shelf range of enzymes at
the show. This includes Promod 950L,
a microbially derived alternative to
papain. According to Biocatalysts,
Promod 950L is efficient at hydrolyzing
vegetable, animal and fish proteins to
increase solubility, reduce viscosity
and produce specific flavors.
For further information contact
Biocatalysts at [email protected]
or visit www.biocatalysts.com. CMN
WhiteWhey™
WhiteWhey™ is the right way
to color your cheese
New regulations in the EU and China outlaw the use of colored
whey in production of baby and infant products. Also, peroxides
and other cleaning chemicals are not allowed.
Using Chr. Hansen’s new DairyMax™ beta-carotene (BC) as the
only pigment to color your cheese will comply with these new regulations as BC occurs naturally in milk.
Our new WhiteWhey™ solution eliminates the need for chemical treatment as there is less than 3% carry over of pigment into
the whey. Additionally, superior stability over annatto makes our
WhiteWhey™ solution the right way to color your cheese.
Chr. Hansen, Inc
9015 W. Maple Street
Milwaukee, WI 53214
Find out more at www.chr-hansen.com
Toll Free: 800-558-0802
WWW.CHR-HANSEN.COM
WWW.CHR-HANSEN.COM
For more information please visit www.chr-hansen.com
58
NEWS/BUSINESS
Federal Trade Commission seeks public comments on Fair Packaging and Labeling Act
WASHINGTON — The U.S. Federal
Trade Commission (FTC) is request-
ing public comment on the overall costs,
benefits, necessity, and regulatory
Your One Stop
Centrifuge
Source
Service
Equipment
Parts
We specialize in the service, repair and
remanufacturing of Alfa Laval, Tetra Pak
and Westfalia centrifuges. Separators, Inc.
keeps your equipment in production and
running efficiently.
24/7 Parts & Service
Bowl Repair/Balancing
Centrifuge Controls
Variable Frequency
Drives
and economic impact of its rules and
regulations under the Fair Packaging
and Labeling Act (FPLA).
FPLA, enacted in 1966, is designed
to facilitate value comparisons and
prevent unfair or deceptive packaging
and labeling of many consumer commodities, including most food products.
The regulations implementing FPLA
require that all consumer commodities
be labeled to disclose the identity of the
commodity, which must appear on the
principal display panel of the commodity in a conspicuous type and position so
that it is easy to read and understand;
the name and place of business of the
product’s manufacturer, packer or
distributor; and the net quantity of
contents in terms of weight, measure
or numerical count.
Under FPLA, FTC has discretionary
authority to prevent consumer deception or to facilitate value comparisons.
FTC has used this authority to issue
regulations prohibiting three types of
presentations:
• Use of the term “cents-off” or
words of similar import on packaging,
unless, among other things, the claim
reflects a true savings from the seller’s
ordinary and customary price.
• Use of the term “introductory
offer” or words of similar import on
packaging unless, among other things,
the product is new, has been changed
in a substantial respect or is being
introduced into the trade area for the
first time.
• Use of the term “economy size” or
words of similar import on packaging
unless, among other things, the product
is offered at a per-unit price reduced
at least 5 percent from the actual retail price of all other differently sized
packages of the same product offered
at the same time.
In an advance notice of proposed
rulemaking published in the March 19
Federal Register, FTC says it is specifically seeking comments on a number
of questions related to its FPLA rules,
including whether there is a continuing
need for the rules as currently promulgated; what benefits the rules have
provided to, or what significant costs
the rules have imposed on, consumers;
and what modifications should be made
to the rules.
Comments must be submitted by
May 21 and can be submitted electronically at https://ftcpublic.commentworks.com/ftc/fairlabelingact. CMN
International Dairy Federation releases
monograph on importance of salt in cheese
(800) 233-9022
www.separatorsinc.com
For more information please visit www.separatorsinc.com
BRUSSELS — The International
Dairy Federation (IDF) has released
a monograph titled, “The Importance
of Salt in the Manufacture and Ripening of Cheese,” which experts in the
field have compiled using the latest
scientific knowledge.
This monograph illustrates that the
global dairy sector recognizes the impact of sodium intake on human health.
241%'55'0)+0''4+0)(#%+.+6;#4%*+6'%674'
#0&'0)+0''4+0)&'5+)0#..70&'410'411(
9GJCXGCWPKSWGCRRTQCEJKP
WPFGTUVCPFKPIVJGMG[FKUKRNKPGU
QHCHCEKNKV[D[KPEQTRQTCVKPIQWT
CTEJKVGEVWTCNCPFGPIKPGGTKPI
CTEJKVGEVWTCNCPFGPIKPGGTKPI
UGTXKEGUCUCTGUWNVKVETGCVGU
UGTXKEGUCUCTGUWNVKVETGCVGU
CUGCONGUUTGNCVKQPUJKRDGVYGGP
CUGCONGUUTGNCVKQPUJKRDGVYGGP
VJGOCPWHCEVWTKPIRTQEGUUCPF
VJGDWKNFKPICTQWPFKV6JKU
VJGDWKNFKPICTQWPFKV6JKU
WPKSWGCRRTQCEJFGNKXGTUCDGVVGT
WPKSWGCRRTQCEJFGNKXGTUCDGVVGT
QWVEQOGCPFGPUWTGUQWTENKGPVU
CNYC[UIGVCDGVVGTRNCP
(QTOQTGKPHQTOCVKQPIQVQ
(QTOQTGKPHQTOCVKQPIQVQ
GZEGNGPIKPGGTEQOQTGOCKN
GZEGNGPIKPGGTEQOQTGOCKN
WUCVKPHQ"GZEGNGPIKPGGTEQO
Always a better plan
GZEGNGPIKPGGTEQO
GZEGNRTQEGUUGPIEQO
For more information please visit www.excelprocesseng.com
The report was following the World
Health Organization recommendation
to reduce sodium from all food sources
to reduce the risk of cardiovascular
and coronary heart disease and stroke.
The new IDF publication explains
major differences in the role of sodium
in different food products. This should
be taken into account when defining
sodium reduction strategies, IDF says.
“For foods like cheese, the reduction of salt is limited by food safety
considerations and technological
and functional needs,” says Dr. Paul
Paquin, Institute of Nutrition and
Functional Foods, Dairy Science and
Technology Research Center, Université Laval, Quebec City, Quebec. “In
certain cases the food matrix can even
reduce the impact of sodium on blood
pressure, as has been demonstrated
with certain milk products.”
The report concludes that further
research on the impact of salt reduction in the area of food safety is still
required.
“The reformulation of some foods,
such as cheese, would be a much
more difficult process compared to
other foods. In order to reduce the
salt content of cheese, reductions
need to be made with care, so as not
to affect the safety and quality of the
product, and to allow for the consumers’ palate to adjust,” Paquin says. “In
addition, manufacturing procedures
need to be developed further. From
the perspective of today, the addition
of salt will still remain an integral part
of the process of cheesemaking.” CMN
59
NEWS/BUSINESS
USDA Economic Research Service reports 25 billion pounds of food loss from dairy products
WASHINGTON — A report on retail
and consumer level food loss, recently published by USDA’s Economic
Research Service, estimates that in
2010 there were 25.4 billion pounds
of total U.S. retail and consumer level
food losses from dairy products —
the highest of any single commodity
group. Vegetable losses totaled 25.2
billion pounds, grain product losses
18.5 billion pounds and fruit losses
18.4 billion pounds in 2010.
The estimated total value of dairy
product loss at retail and consumer
levels in 2010 was $27.0 billion. The
report notes $6.4 billion of this was
from fluid milk, and $20.5 billion
from other dairy products, with the
majority of losses coming from the
consumer level.
The report says 31 percent — or
244 pillion pounds — of the 430 billion pounds of available food supply
at the retail and consumer levels in
2010 went uneaten. Retail level losses
represented 10 percent (43 billion
pounds) and consumer level losses
21 percent (90 billion pounds) of the
available food supply. The estimated
total value of food loss at the retail and
consumer levels in the United States
was $161.6 billion in 2010.
USDA notes that food loss is becoming an increasingly important topic both
domestically and internationally. Better
estimates of the amount and value of
food loss, including food waste, could
help serve as quantitative baselines
or recover for human consumption
given: technical factors (for example,
perishability, food safety, storage and
temperature); temporal and spatial
factors (such as the time needed to deliver food to a new destination, and the
dispersion of food loss among millions
of households, food processing plants
and foodservice locations); individual
consumers’ tastes, preferences and
food habits (such as throwing out
milk left over in a bowl of cereal); and
economic factors (including costs to
recover and redirect uneaten food to
another use).
For more information or to view
the full report, visit www.ers.usda.gov/
publications/eib-economic-information-bulletin/eib121.aspx.
CMN
for policymakers and the food industry
to set targets and develop initiatives,
legislation or policies to minimize food
waste, conserve resources and improve
human nutrition. Reducing food loss
also could help to reduce food prices
in the United States and the rest of
the world.
However, USDA says recovery costs,
food safety considerations and other
factors would reduce the amount of
food that actually could be recovered
for human consumption. The study
also reviews literature and finds that
food loss is economically efficient
in some cases. USDA says there is a
practical limit to how much food loss
the United States or any other country
could realistically prevent, reduce
European Union and New Zealand may consider free trade agreement, deepen relations
WELLINGTON, New Zealand — New
Zealand and the European Union have
agreed to take steps to deepen their
relationship, including through a possible free trade agreement, according
to a statement from New Zealand Prime
Minister John Key.
Key recently met with Jose Manuel
Barroso, president of the European
Commission, and Herman Van Rompuy,
president of the European Council, durContact details:
KROHNE Inc.
7 Dearborn Road
Analysis
Peabody,
MA 01960 x 4
Tel.: 800-FLOWING (800-356-9464)
[email protected]
www.krohne.com/northamerica
ing the Nuclear Security Summit in The
Hague, Netherlands.
The EU is New Zealand’s third-largest
trading partner, with more than NZ$16
million in two-way trade of goods and
services, and is a long-standing close
friend and partner, Key says.
“However, we can’t afford to be
complacent, especially given the shift
in economic gravity to Asia,” Key says.
“We’ve agreed to consider our options
the agenda — and that’s a step forward.
We’re going to come back to this in 2015
to take decisions on what to do next.”
In addition to trade issues, Key
says New Zealand and the EU also are
working to conclude a new partnership
agreement that will provide a blueprint
for all aspects of their relationship
well into the 21st century.
CMN
for refreshing our trade and economic
relationship over the next 12 months.”
Key notes that this is the first time the
EU has agreed to consider a free trade
agreement as one such option.
“This is a significant development,”
he says. “We’ve always said a free trade
agreement is the obvious next step. We’re
not there yet, but the issue is now on
OPTIQUAD - For accurate inline
measurement of protein, fat and
lactose
A spectroscopic inline analyzer with up to
4 optical analysis methods
•Inline measurement of protein, fat
and lactose
A&B Process Systems designs, fabricates &
installs the finest Process Systems available!
•Non-contact analysis
•High precision, long-term stability
ON TIME & IN BUDGET
•For use in dynamic control loops
We are located in the heart of Dairyland having
decades of experience serving the dairy industry.
We inspect, & test our products and components
to precise standards using the latest technology
in our Hygienic & A.S.M.E. Certified facilities.
•Eliminates the need for sampling
•Eliminates the need for daily cleaning
•Impressive price/performance ratio
•Ideal for process control loops or
quality monitoring
Products: (not limited to)
Clean-in-Place (CIP)
Mix Tanks
Melt Systems
Process Piping Installation
HTST & Vat Pasteurization
HTST Balance Tanks
HTST Hold Tubes
VacuShear®
Flavor Vats
Batching & Blending Systems
Transfer Panels
Modular Process Systems
Water & Wastewater Management
VISCOLINE - Inline rheometer reveals a
precise picture of your process viscosity
• Continuous inline viscosity measurement
for process control and monitoring applications
• Ideal for Non-Newtonian applications
• No moving parts - simple to install
Services Provided: (not limited to)
Process Engineering
Custom Design & Fabrication
Automation & Controls
Factory Acceptance Testing
Installation
Documentation
Start-up & Training
• Analog outputs or digital communications
• 0.2% repeatability, 0.1 cp resolution
Let KROHNE blend the perfect measurement
solution for your viscosity dependent process.
KROHNE - Process engineering is our world
KROHNE Inc.
Tel.: 800-FLOWING (800-356-9464)
[email protected]
http://us.krohne.com
201 S Wisconsin Ave Stratford WI 54484
Call today 888.258.2789
visit us at www.abprocess.com
For more information please visit us.krohne.com
For more information please visit www.abprocess.com
60
NEWS/BUSINESS
Holsteins produce more milk for daughters than sons, according to new study in PLOS One
PLOS One, has found Holstein dairy cows
produce more milk for female offspring.
A study of 2.39 million lactation
MANHATTAN, Kan. — A study by
Kansas State University and Harvard
University researchers, published in
Serving Up
Fresh Ideas Since 1949
Experts in Dairy Markets
s #OMPREHENSIVE5NDERSTANDINGOF
-ARKET4RENDS0RODUCT3OURCES
0RICE&LUCTUATIONSAND6OLATILE
'OVERNMENT2EGULATIONS
s &EDERAL/RDER0OOLING
s &ORWARD#ONTRACT0RICING
s )NGREDIENT#OST-ANAGEMENT
s ,OGISTICS-ANAGEMENT
Your Single Source for
Obtaining a Comprehensive
Selection of Dairy Products
s &LUID-ILK
s "UTTER
s #HEESE
s 2AW-ILK5&2/
s #REAM
s .ONFAT$RY-ILK
s 7HEY0OWDER
T.C. Jacoby & Co.
1716 Hidden Creek Court
St. Louis, MO 63131
314/821-4456
1-800-877-9556
Fax: 314/821-3251
www.jacoby.com
Contact Ted C. Jacoby III
For more information please visit www.jacoby.com
For more information please visit www.ivarsoninc.com
records from 1.49 million dairy cows
showed that cows produce significantly
more milk for daughters than for sons
across lactation, says Barry Bradford, associate professor, department of animal
sciences and industry, Kansas State.
Bradford, along with Dr. Katie Hinde,
department of human evolutionary biology, Harvard; Abigail Carpenter, graduate student, Kansas State; and John Clay,
Dairy Records Management Systems,
collaborated on the study.
“Our results provide the first direct
evidence that the sex of a gestating
fetus can influence milk production,”
Bradford says. “One possible explanation
is that a daughter is able to let her mom
know, in advance, that she expects to
receive more milk than her brothers.”
The researchers found the sex of the
fetus a cow is carrying can enhance or
diminish the production of milk during
an established lactation and that the sex
of the fetus gestated in the first pregnancy has persistent consequences for
milk production on the second lactation.
“Among the surprises in this study
was the fact that the bias was in favor of
daughters rather than sons, as some evolutionary hypotheses have predicted,”
Bradford says. “Daughters seemed to
have the most dramatic effect on the
initial development of the mammary
gland, because the bias against sons was
greatest in the first lactation.”
The team also found that the percent
fat and protein in milk did not differ
between cows that gestated a son or
daughter, so the quality of milk was the
same. However, because the quantity
was greater after gestating a daughter,
the total amount of milk fat and protein
after gestating a daughter were higher
than after gestating a son.
The study was derived from all
lactation records from 1995 to 1999 in
a database managed by Dairy Records
Management Systems, Raleigh, N.C.
It’s likely that hormones from the
fetus and placenta differ between fetal
“Our results provide the
first direct evidence that
the sex of a gestating
fetus can influence milk
production.”
Barry Bradford
Kansas State
sons and daughters. Those hormones
may subsequently enter the maternal
bloodstream and affect milk-producing
cells in the mammary gland, the researchers say.
“After finding the programming effect of fetal sex on subsequent lactations,
our team discussed the possibility that
daughters were releasing hormones
into the maternal circulation that could
directly influence the mammary gland,”
Bradford says. “It occurred to us that if
this was true, becoming pregnant with
a daughter might influence milk production even in an ongoing lactation. I was
floored when we tested that effect and
found it to be significant as well.”
Cows with two daughters back-toback produced about 445 kilograms (980
pounds) more milk across the first two
lactations than did cows with back-toback sons, Bradford says.
Artificial insemination is standard
practice in the dairy industry and sexselected semen is an option for producers to buy.
“According to our rough calculations,
taking into account the wholesale value
of milk, the number of two-year-old
heifers added to U.S. dairy herds annually, the production advantage across
the first two lactations of conceiving
a daughter on the first pregnancy, and
the increased probability of conceiving
a daughter from sex-selected semen,
suggests a gross value in the neighborhood of $200 million in milk production
across the first two lactations alone,”
the team reports.
The researchers also hypothesize the
same processes happening in dairy cows
could be occurring during the human
gestation period.
“This research in cows demonstrates
that the fetus can influence the milk the
mother produces during lactation and
limited evidence suggests that similar
processes may be operating in humans,”
Hinde adds. “Such a finding has potential
implications for nutrition management
of babies in neonatal intensive care units
and selection of donor milks. And such
research can inform infant formulas tailored more specifically to the physiological needs of sons and daughters.” CMN
61
NEWS/BUSINESS
Color-coded mart tags could warn consumers of expired, spoiled milk, other products
DALLAS — A color-coded smart tag could
tell consumers whether a carton of milk
has turned sour or a can of green beans has
spoiled without opening the containers,
according to researchers. The tag, which
would appear on the packaging, also could
be used to determine if medications and
other perishable products are still active
or fresh.
This report on the color-changing food
deterioration tags was presented as part of
the 247th National Meeting & Exposition
of the American Chemical Society.
The study, led by Dr. Chao Zhang,
Peking University, Beijing, China, was
supported by National Natural Science
Foundation of China, Hong Kong Research
Grants Council and National Basic Research Program of China.
“This tag, which has a gel-like consistency, is really inexpensive and safe,
and can be widely programmed to mimic
almost all ambient-temperature deterioration processes in foods,” Zhang says.
“Use of the tags could potentially solve the
problem of knowing how fresh packaged,
perishable foods remain over time.”
Italy’s Strachitunt
granted PDO status
BRUSSELS, Belgium — Strachitunt,
a Blue cheese traditional to Italy’s Valtaleggio region, recently was granted
PDO status by the European Commission.
Strachitunt is a cylindrical Blue
cheese made from raw whole cow’s
milk using a dual-curd technique and
matured for at least 75 days. It has an
aromatic and intense flavor, ranging
from mild to spicy, which can become
more pronounced as it matures.
All stages of the production process
must take place within an area that
includes the municipalities of Taleggio,
Vedeseta, Gerosa and Blello, located in
Italy’s Bergamo province at a minimum
altitude of 700 meters above sea level.
These areas make up the Valteleggio
region. Strachitunt PDO cheese may be
cut and packaged outside the geographical production area.
Strachitunt is the product of the
ancient dual-curd cheesemaking technique, which requires the use of two
curds: one warm and one cold, obtained
approximately 12 hours apart from the
two daily milkings. The curds are combined and mixed to form a single cheese.
The dual-curd technique emerged as
a result of the necessity of processing
milk immediately after milking, as it
was impossible to keep it chilled. This
method allowed the warm curd to be
used as soon as it was obtained together
with the cold curd from the previous
milk processing.
Strachitunt’s distinguishing characteristics are its special production
method, its degree of marbling and its
compact, marbled texture melting away
from the rind with creamy streaks. CMN
When manufacturers, grocery-store
owners and consumers do not know if
the food has been unduly exposed to
higher temperatures, which could cause
unexpected spoilage, the tag still gives a
reliable indication of the quality of the
product, Zhang adds.
The tags, which are about the size of
a kernel of corn, would appear in various
color codes on packaging.
“In our configuration, red or reddish
orange would mean fresh,” Zhang explains. “Over time, the tag changes its
color to orange, yellow and later green,
which indicates the food is spoiled.”
The colors signify a range between
100 percent fresh and 100 percent
spoiled. For example, if the label says
that the product should remain fresh for
14 days under refrigeration, but the tag
is now orange, it means that the product
is only roughly half as fresh.
The researchers developed and tested
the tags using E. coli in milk as a reference
model. “We successfully synchronized,
at multiple temperatures, the chemical
evolution process in the smart tag with
microbial growth processes in the milk,”
Zhang says.
The tags contain tiny metallic nanorods that, at different stages and phases,
can have a variety of colors: red, orange,
yellow, green, blue and violet.
“The gold nanorods we used are inherently red, which dictates the initial tag
color,” Zhang says. “Silver chloride and
vitamin C are also in the tags, reacting
slowly and controllably.”
Although the nanorods are made of
gold and silver, a tag would still be very
inexpensive, and all the chemicals in the
tiny tag cost less than one cent — $0.002,
Zhang says.
“In addition, all of the reagents in the
tags are nontoxic, and some of them (such
as vitamin C, acetic acid, lactic acid and
agar) are even edible,” Zhang adds.
This technique has been patented
in China, and some preliminary results
have been published in American
Chemical Society Nano. The next step
is to contact manufacturers and explain
how the tag would be useful for them
and their customers, Zhang says. CMN
ENTERPRISE
SOFTWARE
SOLUTIONS FOR
THE CHEESE AND
DAIRY INDUSTRY.
· Order Management
· Manufacturing and MRP
· Inventory Management
· Warehouse Management
· Lot Traceability
· Procurement
· Financial Management
· Business Intelligence
· Catch Weight Processing
· Milk Procurement and Payroll
www.tgiltd.com/cheese
VISIT US AT ICTE
BOOTH #507
For more information please visit www.tgiltd.com/cheese
62
NEWS/BUSINESS
Survey: Chinese consumers view NZ dairy as less safe than dairy from other countries
LANZHOU, New Zealand — A recently-released consumer confidence
survey conducted by New Zealand’s
Massey University shows New Zealand
dairy products are regarded by Chinese
consumers as carrying a greater food
safety risk than products from the European Union, United States, Australia
and Canada.
About 28 percent of the 531 survey participants rated New Zealand
products as “not very safe.” This is a
significantly higher percentage than
products from the European Union,
United States, Canada and Australia.
While the majority of respondents
rated New Zealand’s dairy products
as “very safe” (about 72 percent), this
was far below the “very safe” percentage in other countries as well. The EU
ranked highest with nearly 88 percent,
followed by the United States with 87
percent.
Meanwhile, only 35 percent of Chinese consumers rated dairy products
from China as “very safe,” while 65
percent rated them as “not very safe.”
The survey was conducted in Octo-
ber 2013, two months after Fonterra’s
botulism scare that sparked a global
recall of infant formula, though it
turned out to be a false alarm. Steve
Flint, professor of food safety and microbiology at Massy University, says this
likely had an influence on the results.
“If this is true, then this demonstrates the power of media publicity
in influencing people’s trust in food
safety,” Flint says.
He adds that the university hopes
to conduct a similar survey in the future to determine how New Zealand’s
reputation as a trusted supplier of food
is trending in China. Chinese Ambassador to New Zealand Wang Luton
recently said New Zealand accounts
for 70 percent of China’s imported
dairy products.
“China is one of our biggest export
markets, and we have long been of
the opinion that the Chinese trust
New Zealand products,” Flint says.
“If this is not the case, then we have
to reassess our international standing
when it comes to how our customers
view the safety of our food.”
CMN
Fonterra launches China-New Zealand dairy exchange to support sustainable development
AUCKLAND, New Zealand — Fonterra
recently announced the launch of the
China-New Zealand Dairy Exchange
Centre in Beijing. The center is a joint
initiative between Fonterra and China’s
National Dairy Industry and Technology System to support the sustainable
development of the dairy industry in
both countries.
“It is a key priority for Fonterra to
contribute to the development of the
Chinese dairy industry, and we believe
there is a lot to be gained by both New
Zealand and China through the sharing
of knowledge, research and dairy expertise,” says Kelvin Wickham, president of
Fonterra Greater China and India. “Both
parties have world-class dairy research
and know-how so we are very pleased
to be playing a key role in bringing this
initiative to life.”
The center will develop and oversee programs in policy development
in the China and New Zealand dairy
sectors, academic exchanges, industry
promotion, dairy technology research
and personnel training. Its first three
initiatives will be:
COME TO THE
• Hosting an annual China-New
Zealand Dairy Forum to bring researchers together to share research and best
practice in key dairy issues;
• Overseeing joint research by China
and New Zealand dairy experts on dairy
industry policy and technologies; and
• Implementing a “Golden Key”
training program to provide dairy personnel with training and technology
solutions to assist China’s local dairy
industry development.
“We’re very pleased to have this
in-depth cooperation with Fonterra
and the New Zealand dairy industry,”
says Wang Yuchan, a scientist with the
China Ministry of Agriculture’s National
Dairy Industry and Technology System.
“We hope to leverage the China-New
Zealand Dairy Exchange Centre as
a platform to learn more about New
Zealand’s technology and expertise,
jointly conduct research and development, and undertake technology
exchanges and training on dairy sector
issues. This will help us to promote the
sustainable development of dairy in
both New Zealand and China.” CMN
New Innovation In Cheese
Cutting Technology
Automatic
Exact Weight
Cheese Cutter
EXPERTS WHEN
3001 AEW Tu-Way
YOU’RE TALKING
SEPARATORS
Over 75 Years
of Combined Skill,
Honesty, Grass-roots
Experience
s3EPARATORS
s#LARIlERS
s#ENTRIFUGES
s3URPLUS7ESTFALIA!LFA,AVAL0ARTS
s)NSTALLATION3TART5P
sh5NBEATABLEv#OMPETITIVE0RICING
s4ROUBLE3HOOTING
Featuring:
Patented Cutting Head
Fully Automated Cut Adjustment
Continuous Feed System
Minimal Floor Space Needed
PUTTING YOU FIRST SINCE 1949
Phone: 1-888-243-6622 or 1-920-458-2189
E-mail: [email protected]
Web: www.genmac.com
Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468
GREAT LAKES SEPARATORS, INC.
%ª#OUNTYª2OADª*ªªsªª+EWAUNEEª7)ªªªsªª&AXªª
%MAILªDRLAMBERT DIALEZNET
R PRODUCTIO
IMPROVE YOUR
PRODUCTION WITH GMC CUTTERS
For more information please visit e-mail [email protected]
For more information please visit www.genmac.com
63
NEWS/BUSINESS
Transparency Market Research report predicts global demand for cheese production to grow
ALBANY, N.Y. — Transparency Market Research recently debuted a
market report, “Cheese (American,
Italian, Hard, Soft, Fresh and Others)
Market — Global Industry Analysis,
Size, Share, Growth, Trends and Forecast, 2013-2019.”
According to the report, global demand for cheese is expected to grow at
a compound annual growth rate (CAGR)
of 7.3 percent in terms of revenue from
2013 to 2019. The market was valued at
$72.45 billion in 2012 and is expected to
reach $118.44 billion by 2019.
The report notes that the global
cheese market witnessed growth in
recent years due to a growing fast food
industry. The high nutritional value of
cheese is another factor contributing to
market growth. The perishable nature
of cheese and stringent government
regulations are the major growth barriers to the market. However, product
innovation provides a huge opportunity
for market players.
In 2012, the global cheese market by
product type was dominated by Italian
cheese which account for 40.5 percent
of the overall share, followed by other
types of cheese that accounted for 27.7
percent of the market share. Soft cheese
is expected to grow at a CAGR of 7.2
percent from 2013 to 2019. Fresh cheese,
due to its nutritional qualities, unique
taste and increasing health consciousness among people, is expected to grow
at a rate of 7.0 percent from 2013 to 2019.
Europe dominated the global cheese
market and accounted for more than
38.8 percent of the global demand in
2012, followed by North America, which
accounted for 32.7 percent share for the
same year, the report says. However in
the future, Asia Pacific is expected to
be the fastest growing market with an
estimated CAGR of 7.9 percent from
2013 to 2019. Economies such as Japan, India and China are expected to
be major contributors to this growth.
Increasing consumer preference toward
cheesy cuisine, rising disposable income
and population are the major factors
contributing to the growth of cheese in
this region.
At the regional level, the United
States is the largest cheese market
followed by France. The U.S. market
is expected to grow at a CAGR of 7.5
percent from 2013 to 2019. Increasing
snacking habits of consumers and a rise
in more cheesy ethnic cuisines such as
Mexican and Italian are major factors
contributing to the market growth in
this region. Economies such as Brazil,
Italy and Argentina meanwhile also offer
huge market opportunities.
The report notes that while there are
many brands available in the market,
very few have a significant market share.
Some of the major players are Groupe
Danone S.A., Kraft Foods Group Inc.,
Saputo Inc. and Arla Foods Inc. The
rest of the market is occupied by various
small and private players.
To view the table of contents, request a sample or purchase the report,
visit www.transparencymarketresearch.
com/global-cheese-market.html. CMN
Study shows protein
may be to blame in
lactose intolerance
LONDON — The International Journal of Food Sciences and Nutrition
recently released a study showing
that gastrointestinal discomfort may
stem from the consumption of specific
milk proteins, not just lactose. Rats
were the subjects of the study and
revealed findings on the benefits of
A2 brand milk.
The study analyzed and compared
A1 milk, which contains a mutated
beta-casein protein, and A2 milk —
cow’s milk that contains the A2 type
of beta-casein protein rather than the
more prevalent A1 protein. A2 milk is
branded by A2 Corp. and sold mostly
in Australia, New Zealand and the
United Kingdom.
The beta-casein proteins found in
cow’s milk are made of a string of 209
linked amino acids. The difference
between A1 and A2 is one of those
amino acids, according to the study.
Half of the rats in the study consumed only A1 cow’s milk and the
other half consumed only A2 cow’s
milk. The study reports the interference to aspects of digestive function
by the protein, A1 beta casein, but
not A2.
“These findings are not going to
help the small percentage with medically-diagnosed lactose intolerance,”
says Dr. Andrew J. Clarke, co-author of
the study and chief scientific officer,
A2 Corp. “They underscore the potential to make the benefits of milk accessible to millions of consumers who
have limited or avoided milk consumption owing to its interference with
aspects of digestive function.” CMN
For more information please visit www.ASMscience.org
64
NEWS/BUSINESS
New analysis calls for more emphasis on
livestock to curb climate change, emissions
For more information please visit www.cheesemarketnews.com
• Silos
• Processors
• Horizontal Storage Tanks
• Custom Specialty Equipment
…and More!
Paul Mueller Company • 1600 W. Phelps St. • Springfield, MO 65802
[email protected] • 1-800-MUELLER • www.paulmueller.com
©2013 Paul Mueller Company
382-7
For more information please visit www.paulmueller.com
From the Brine or
Tower to the Pallet
640 lb. Cheese
Box Stacker
40 lb. Block
Cheese Palletizing
Proven Reapplication
Technology
Eliminates Safety/
Ergonomic Issues
Built to Last —
Minimizes Downtime
Increases Your Productivity
(1.5 Boxes Per Minute)
Designed Within
Your Budget
Proven Technology
Eliminates Safety/
Ergonomic Issues
Built to Last –
Minimize Downtime
Increases Your
Productivity –
20 Blocks Per Minute
Designed Within
Your Budget
CORVALLIS, Ore. — While climate
change negotiators struggle to agree on
ways to reduce carbon dioxide (CO2)
emissions, they have paid inadequate
attention to other greenhouse gases
associated with livestock, according
to “Ruminants, Climate Change, and
Climate Policy” — an analysis by an
international research team recently
published as an opinion commentary
in Nature Climate Change.
A reduction in non-CO2 greenhouse
gases will be required to abate climate
change, say the researchers. Cutting
releases of methane and nitrous oxide, two gases that pound-for-pound
trap more heat than CO2, should be
considered alongside the challenge of
reducing fossil fuel use.
William Ripple, a professor in
the College of Forestry at Oregon
State University, and co-authors from
Scotland, Austria, Australia and the
United States, reached their conclusions on the basis of a synthesis of
scientific knowledge of greenhouse
gases, climate change and food and
environmental issues. They drew from
a variety of sources including the Food
and Agricultural Organization, the
United Nations Framework Convention on Climate Change (UNFCCC)
and recent peer-reviewed publications.
“Because the Earth’s climate may
be near a tipping point to major climate change, multiple approaches are
needed for mitigation,” says Ripple.
“We clearly need to reduce the burning
of fossil fuels to cut CO2 emissions. But
that addresses only part of the problem.
We also need to reduce non-CO2 greenhouse gases to lessen the likelihood of
us crossing this climactic threshold.”
Automation Solutions
Robotic Cells
Vision Systems
Engineering & Design Services
Cheese Packing Lines
Vision Leak Detection
Complete Automated Cheese
Packaging Lines Including Equipment
& System Integration from the
Brine or Tower to the Pallet –
We Provide it All!
Complete Line or
Individual Components
Affordable Solutions
Designed to Meet
&OLHQW¶V6SHFL¿F1HHGV
Built to Last
Right the First Time,
On Time.
Affordable Vision System
Minimal Space Requirements
Find Problems Early
– Minimize Rework
– Improve Quality
Robust & Designed for Reliability
Reduce Leakers to Customers
A great place to work with people committed to
excellence, creating positive memorable experiences by
providing “Personalized Automation Solutions.”
For more information please visit www.zepnick.com
Contact Us!
Phone: 920-662-1682
Toll Free: 877-ZEPNICK
[email protected]
One of the most effective ways to cut
methane, according to the researchers, is to reduce global populations of
ruminant livestock, especially cattle.
Ruminants are estimated to comprise
the largest single human-related
source of methane. By reflecting the
latest estimates of greenhouse gas
emissions on the basis of a life-cycle
analysis, the researchers observed
that greenhouse gas emissions from
cattle and sheep production are 19 to
48 times higher (on the basis of pounds
of food produced) than they are from
producing protein-rich plant foods
such as beans, grains, or soy products.
Unlike non-ruminant animals such
as pigs and poultry, ruminants produce
high amounts of methane in their
digestive systems.
Although CO2 is the most abundant
greenhouse gas, the international
community could achieve a more rapid
reduction in the causes of global warming by lowering methane emissions
through a reduction in the number of
ruminants, the authors say, than by
cutting CO2 alone.
The authors also observed that,
on a global basis, ruminant livestock
production is having a growing impact
on the environment:
•Globally, the number of ruminant
livestock has increased by 50 percent
in the last 50 years, and there are now
about 3.6 billion ruminant livestock on
the planet.
•About a quarter of the Earth’s land
area is dedicated to grazing, mostly for
cattle, sheep and goats.
•A third of all arable land is used
to grow feed crops for livestock.
In addition to reducing direct
methane emissions from ruminants,
cutting ruminant numbers would
deliver a significant reduction in the
greenhouse gas emissions associated
with the production of feed crops for
livestock, the researchers add.
“Reducing demand for ruminant
products could help to achieve substantial greenhouse gas reductions
in the near-term,” says co-author
Helmut Haberl of the Institute of Social
Ecology, Austria. “Implementation of
demand changes represent a considerable political challenge.”
Among agricultural approaches to
climate change, reducing demand for
meat from ruminants offers greater
greenhouse gas reduction potential
than other steps such as increasing
livestock feeding efficiency or crop
yields per acre. Policies to achieve
both types of reductions “have the
best chance of providing rapid and
lasting climate benefits,” according
to the analysis.
Agricultural researchers are
also studying methane reduction
through improved animal genetics
and methods to inhibit production
of the gas during digestion. CMN
65
NEWS/BUSINESS
Diets low in saturated fat fail to curb heart
disease, according to study in Open Heart
LONDON — Diets low in saturated fat
don’t curb heart disease risk or help
people live longer, says a leading U.S.
cardiovascular research scientist and
doctor of pharmacy in an editorial in the
open access journal Open Heart.
Dietary advice to replace saturated
fats with carbohydrates or omega 6-rich
polyunsaturated fats is based on flawed
and incomplete data from the 1950s,
argues Dr. James DiNicolantonio.
Dietary guidelines should be urgently
reviewed and the vilification of saturated
fats stopped to save lives, he says.
DiNicolantonio points out that the
demonization of saturated fats dates
back to 1952, when research suggested
a link between high dietary saturated fat
intake and deaths from heart disease.
That research drew conclusions from
data from six countries, choosing to ignore the data from a further 16, which
didn’t fit with the hypothesis, and which
subsequent analysis of all 22 countries’
data, disproved, DiNicolantonio says.
While a low fat diet may lower “bad”
(LDL) cholesterol, there are two types
of LDL cholesterol. Switching to carbs
may increase pattern B (small dense)
LDL, which is more harmful to heart
health than pattern A (large buoyant)
LDL, as well as creating a more unfavorable overall lipid profile, he says.
“Furthermore, several other studies
indicate that a low-carb diet is better for
weight loss and lipid profile than a low
fat diet, while large observational studies
have not found any conclusive proof that
a low fat diet cuts cardiovascular disease
risk,” DiNicolantonio says.
A recent analysis of published trial
data shows that replacing saturated fats
and trans fatty acids with omega 6 fatty
acids, without a corresponding rise in
omega 3 fatty acids, seems to increase
the risk of death from coronary heart
and cardiovascular diseases.
“We need a public health campaign as
strong as the one we had in the 70s and
80s demonizing saturated fats, to say that
we got it wrong,” DiNicolantonio says.
Anyone who has had a heart attack should not be thinking of replacing saturated fats with refined
carbs or omega 6 fatty acids — particularly those found in processed
vegetable oils containing large amounts
of corn or safflower oil, he adds. CMN
~ WE WORK WELL WITH OTHERS ~
AMPI reports $1.8 billion in sales in 2013
BLOOMINGTON, Minn. — Associated Milk Producers Inc. (AMPI)
held its annual meeting here March
24-25 and announced cooperative
highlights from the past year, which
included sales of $1.8 billion and
earnings of $7.5 million in 2013.
“Our manufacturing capacity
and production flexibility made it
possible for AMPI to reap the
benefits of increased demand for
our core product line — cheese,
butter and powdered dairy products,” AMPI President and CEO Ed
Welch told the approximately 400
members, employees and guests at
the meeting. “Coupled with plant
improvements, the cooperative’s
performance improved and balance
sheet strengthened.”
The cooperative’s American-style
cheese production totaled 400 million pounds in 2013 and remains
its top product category. AMPI also
was a leader in Midwest powder
production. Products such as nonfat
dry milk, whey protein concentrate
and lactose were sold to domestic
and global customers as demand for
milk proteins increased worldwide.
Cheese and butter packaged for
consumers at AMPI’s plants also
grew, with cheese sales up 7 percent
and butter sales, which have risen
for eight consecutive years, up 3
percent. Nearly 70 percent of AMPI’s
consumer-packaged business is sold
to foodservice customers.
The export market accounted for
23 percent of AMPI powder sales,
primarily to Mexico. In 2013 the
cooperative marketed a total of 5.8
billion pounds of milk through 10
manufacturing plants, and its 2,600
dairy farmer-owners shared $10 million in equity payments.
The annual meeting culminated
with delegates considering resolutions and reviewing AMPI’s legislative priorities.
“Through carefully considered
moves made at every level of our
cow-to-consumer business, we made
great progress in 2013,” says Steve
Schlangen, AMPI chairman of the
board. “This was done by focusing
on a core product line and taking an
active role in reforming dairy policy
that provides meaningful options
for reducing price risk.”
CMN
Specialty Membranes for Dairy Applications
Process and
Polisher RO, NF
10K and 5K UF, and
MF Membranes
Milk and Whey Protein
Concentration. Milk Solids
Concentration, De-ashing,
Preconcentration, and
Permeate Polishing.
Toray offers a suite of leading edge membrane
elements applying latest innovations in membrane
chemistry and element construction techniques
for use in dairy applications ranging from
Microfiltration and Ultrafiltration to Nanofiltration
and Reverse Osmosis.
Toray dairy process products are:
Over the years, we’ve built a reputation for developing cheese blends
and substitutes for high melt, low melt and fat-free products.
From blocks of cheese to diced or shredded cheese in any flavor or color,
we can supply exactly what you need. We even offer R&D support
for new product development. If your products call for pasteurized,
processed or imitation cheese, you need to give us a call.
For more information, call 800-269-1901
A Division of Hormel Foods Corporation | Sparta WI 54656 |
www.centuryfoods.com
For more information please visit www.centuryfoods.com
USDA Accepted, 3A/FDA compliant.
Made in America.
Innovation.
Quality.
Expertise.
Contacts:
Madalyn Epple
ph. 952 484 9233
[email protected]
Lee Telin
ph. 715 205 5991
[email protected]
Mark Chilton
Toray Membrane Europe
ph. +44 (0) 7793 287 505
[email protected]
Toray Membrane USA
Madalyn Epple
Product Manager – Specialty
Separations
Poway, CA 92064
www.toraywater.com
For more information please visit www.toraywater.com
66
NEWS/BUSINESS
University of Iowa study shows healthy foods hold their own in concessions sales
IOWA CITY, Iowa — In the fall of
2008, the high school booster club
in Muscatine, Iowa, took a chance.
Researchers from the University of
Iowa asked whether the club would
add healthy foods, from apples to
string cheese, to its concessions
menu; and if the club would use
healthier ingredients in its nachos
and popcorn.
Booster clubs across the United
States directly support schools’ athletic and extra-curricular programs
like band and choir.
The Muskie Boosters, for instance,
raise $90,000 annually for athletics
and other outside school activities.
With crucial dollars at stake, clubs
can be reluctant to tinker with a
reliable cash generator like concession sales.
“I don’t think without (revenue
from) booster clubs, especially with
how schools are cutting things, they’d
be able to do it,” says Kate Hansen,
former president, Muskie Boosters.
However, the little gamble paid
off for the Muskies. According to a
new study published this month in
the Journal of Public Health, the
club netted stable sales and revenues
with the healthy food additions over
one full season.
Profits remained intact as well.
Average sales per varsity football
game rose to $6,849 in 2009 from
$6,599 the year before, an increase
of 4 percent. Moreover, the healthy
foods made up 9.2 percent of concession sales, signaling the new products
could boost overall sales. Parents and
students also said they were happy
with the healthy-food choices, according to surveys cited in the study.
“This study is the first to evaluate
the results on satisfaction and sales
of making changes to concessionstand offerings in school settings,”
says the research team, led by Helena Laroche, assistant professor in
internal medicine and pediatrics,
University of Iowa, and the study’s
corresponding author. “It provides
preliminary evidence that altering
Remarks by
Former Secretary of State
Hillary Rodham Clinton
Steve Forbes
Leadership From the
Ancient World to Today
Capt. Richard Phillips
Steering Your Ship
Through Rough Waters
Peyton Manning
What It Takes to
Be a Champion
Gary Vaynerchuk
Riding the Hashtag in
Social Media Marketing
Bobby Flay
From High School
Drop-Out to Culinary Star
Harold Lloyd
Fishin’ for Sales?
Better Change Lures!
Harry Balzer
Eating Patterns
in America
Laurie Demeritt
Key Shifts in
Food Culture
Peter Diamandis
Achieving Innovation
and Breakthroughs
The Big Adventure.9OUWONTWANTTOMISSTHEBEST
Come Celebrate.7ERECELEBRATINGYEARSINBUSINESS
3HOWINTHEDAIRYDELIBAKERYANDFOODSERVICEBUSINESS #AMP
&OODIEISADAYADVENTUREINTHE-ILE(IGH#ITYOF$ENVER
COMPLETEWITHAROSTEROFATTENDEESINCLUDINGTHEBESTFOOD
BUYERSMERCHANDISERSANDMARKETERSINTHEINDUSTRYALL
GATHEREDTONETWORKANDLEARNABOUTNEWPRODUCTSTRENDS
ANDNEWBUSINESSOPPORTUNITIES
Set Your Sights High.0ACKUPYOURGEARANDYOUR
BESTHIKINGSHOESASYOUMAKEYOURWAYWESTATAN
ELEVATIONOF28FEETTOEXPLOREOVER 180BOOTHS
DAYSOFTOPSPEAKERSA 00SQFT3HOW3ELL
MERCHANDISINGPAVILIONANDOTHERINDUSTRYEVENTS
WHILEYOUNETWORKANDEXCHANGEIDEASWITHNEARLY
00OFYOURFELLOWCAMPERS
BYLININGUPSOMEGREATBUSINESSFOODSPORTSANDPOLITICAL
SPEAKERSTOSHARETHEIRKNOWLEDGEONDELIANDBAKERY
RESEARCHFOODANDCONSUMPTIONTRENDSEMERGING
TECHNOLOGIESSOCIALMEDIAMARKETINGTRENDSCONSUMER
BEHAVIORMERCHANDISINGIDEASANDLEADERSHIP
IDDBA’s Show & Sell Center 2014. 4HISIDEACENTER
DELIVERSPEAKMERCHANDISINGIDEASCREATIVESETSNEW
THEMESSIGNAGEnTHECREATIVETHOUGHTSTARTERSYOU
NEEDTOHELPCREATEABETTERSELLINGENVIRONMENTIN
YOURSTORES#OMPLETEWITHONSITEMERCHANDISING
ADVICEANDAN)DEAAND0HOTO#$YOURWHOLETEAM
WILLBENEFITFROMTHECREATIVITYANDIMAGINATIONOF
RETAILMERCHANDISERSINAREALSTORESETTING
2EGISTER.OWs3EMINARSs3HOW0LANNERs(OTELSs%XHIBITSs3HOW3ELL#ENTER
International Dairy-Deli-Bakery Association
0/"OXs-ADISON7)sCALLsFAXsVISITWWWIDDBAORG
For more information please visit www.iddba.org
offerings and adding healthy options
can be done by working in concert
with parent groups. Furthermore,
these modifications can provide reasonable revenue and profit margins
without negative effects on customer
satisfaction.”
To date, six other school booster
clubs in Iowa have added healthy
foods to their concession menus,
following a how-to guide written by
Laroche based on her experience in
Muscatine.
“Booster groups have worried that
healthier items wouldn’t sell, and it’s
important for them to make money to
support student activities,” Laroche
says. “This shows it can be done.”
The Muskie Boosters offered eight
healthy foods: apples, carrots and dip,
chicken sandwiches, granola bars,
pickles, soft pretzels, string cheese
and trail mix. The items were sold
during the 2009 fall season at Muscatine High football games, volleyball
matches and swim meets.
Additionally, boosters substituted
canola oil for coconut oil bars in the
popcorn, and changed the cheese in
the nachos, eliminating trans fat from
the products. The group advertised
the new offerings in a poster and
marketing campaign with the slogan,
“Great taste, more variety.”
While all the healthy foods sold,
chicken sandwiches and pretzels
dominated, accounting for 7.6 percent of all food sales. Sales of other
items varied according to weather,
venue and product visibility. Granola bars and trail mix sold better
indoors, while carrots and dip were
popular in benign weather at outdoor
events. String cheese suffered from
being tucked away in a refrigerator.
Pickles were especially popular with
students.
Researchers from Cornell University’s Food and Brand Lab analyzed
the sales data.
“If you’re a concession-stand
sponsor, and you want people to eat
better, and you want to make more
money, add at least five healthy
items,” says Brian Wansink, lab
director and marketing professor,
Cornell University. “There’s got to
be a critical mass, and we find that
five’s a very lucky number, and ten
is even better.”
Classic concession items such
as hot dogs, pizza and candy bars
continued to sell well. But Hansen
says she noticed a shift in people’s
perception and attitudes about the
new offerings.
“I think what it comes down to is
people want to have choices,” says
Hansen. “We still sell hot dogs, we still
sell pizza, we still sell candy bars. But
everything in life is about choices,
and it’s important to put choices out
there that meets everybody’s needs
and wants, and more people, it seems,
want to lead healthier lives.” CMN
67
%RRWK ,QWHUQDWLRQDO&KHHVH
7HFKQRORJ\([SR
DWWKH:LVFRQVLQ&HQWHU
*DURQ)RRGV
)URP&RQFHSWWR&UHDWLRQ
ZH·OOKHOSGHYHORSWKHSURGXFW\RXZDQW
3HSSHUV6SHFLDOW\,WHPV6DOVD)UXLWV
9HJHWDEOHV)ODYRULQJV6SLFHV2LOV
*DURQ)RRGV,QF
&DPDUDWR'ULYH+HUULQ,/
3
3K)[JDURQIRRGVFRP
For more information please visit www.garonfoods.com
68
NEWS/BUSINESS
AlixPartners releases study on how to capture the ‘Health and Wellness Superusers’
MADISON, Wis. — A new study by
AlixPartners, a global business advisory
firm, says that though they constitute
26 percent of the population, Americans
who spend more than 40 percent of their
food and beverage budgets on health and
wellness-related products (“superusers”)
account for an outsized 61 percent of all
spending in that sector, or more than $161
billion annually.
The study, called “Eat Well, Drink
Well: Capturing the Health and Wellness
Superuser in the Food and Beverage Sector,” includes a survey of 2,642 U.S. adults.
“This study addresses a very hot topic in
food and beverage today — the dramatic
growth in demand for health and wellness
products — and it zeros in on the superus-
ers in that market,” says David Garfield,
managing director, AlixPartners. “Health
and wellness has become a key battleground for consumer products companies
and retailers, and companies that can win
over the market-making superusers will
have a strong advantage.”
The study finds that superusers spend
on average $236 per month on health and
wellness products compared to $52 per
month by other consumers. Superusers
spend more than five times on dairy products per month ($31.15 vs. $5.65); almost
seven times as much on prepackaged foods
($18.70 vs. $2.70); over five times as much
on frozen foods ($16.34 vs. $2.90); almost
five times as much on non-alcoholic beverages ($12.99 vs. $2.75); almost five times
as much on prepared/ready-to-eat foods
($10.50 vs. $2.11); and over five times as
much on snack foods ($8.50 vs. $1.61).
•What Superusers pay for
A litany of attributes, from transfat-free to gluten-free, were cited when
AlixPartners polled superusers on their
priority health and wellness product characteristics. Gluten-free characteristics are
“important” or “very important” to 17 percent of “superusers,” but only 10 percent
say they are willing to pay more than 10
percent more for gluten-free products.
According to the study, 65 percent of
superusers cite locally-sourced products
as “important” or “very important,” and 15
percent of are willing to pay more than 10
percent more for locally-sourced products.
Please Visit Us in Booth 1103
April 22-24, 2014
Wisconsin Center • Milwaukee, WI
For more information please visit www.devilletechnologies.com
“Certain product features are critically important in the health and wellness space and can often command a
significant price premium, but the trick
is knowing which features for which group
of consumers,” Garfield says. “At the
same time, of course, universal attributes
such as taste, value and convenience will
remain critical — as they are to the vast
majority of consumers.”
• Product labels: Important,confusing
Consumers do not seem to be impressed by claims on product labels based
on either scientific studies or consumer
studies. For 57 percent of superusers
the ingredient list is “very influential” or
“extremely influential” in their purchasing
decisions, the study says.
However, AlixPartners says superusers
are confused over health and wellness
product labeling, especially in regard to
organic, non-GMO and scientific names.
“Increasing emphasis is being placed
on product label transparency, and consumers are saying they want more information,” says Jonathan Greenway, director,
AlixPartners. “At the same time, many
consumers remain confused by unclear
standards for product attributes such
as GMO, by scientific ingredient names
and by the health impact of everyday
ingredients.”
•Preferred channels
Traditional grocery stores capture 43
percent of superusers’ spending, mass
retailers take 17 percent, club stores
12 percent and large health food stores
capture 16 percent, the report says.
Shoppers 48-66 years old spend 47 percent of their health and wellness budget at
traditional grocery stores, in comparison
to 31 percent of the budget for shoppers
18-24, according to AlixPartners.
“These trends point to continued pressure on traditional grocers and highlight
the channel diversification of health and
wellness spending,” says Richard Vitaro,
director, AlixPartners. “At the same time,
large health food stores are attracting
more than their overall market share of
superusers as well as Millennials.”
•AlixPartners’ recommendations
AlixPartners formulated a list of recommendations for companies seeking to
capture a larger share of the superusers,
which suggests being aware of customers’
willingness to pay more for certain project
features, ingredient formularies that will
generate optimal consumer pull, using
product labels to highlight the attributes
customers are willing to pay more for and
channels superusers are utilizing and
market to those channels.
“Consumer products companies in
general and food and beverage companies
in particular have a game-changing opportunity with today’s growing interest in
health and wellness,” Garfield says. “But
to take full advantage of it, companies are
going to need to be very granular in their
understanding of what these consumers
really want and are willing to pay for,
how to attract their attention and win
their trust, and how best to reach them
when and where they want to shop.” CMN

news/business - Cheese Market News

Transcription

Similar documents

Fiscalini Farms, Cheese and power

Babybel TG.indd

sunday brunch menu.pptx

Cheese Stuffed Manicotti - Printable Kosher Recipes

prince of peace catholic school bits in bytes

Gastronomy

1.877.596.4374 or 417.829.3400

Ciresa Taleggio

sunday lunch

Fourme d`Ambert , A.O.P. (en)