March 11, 2016 - Cheese Reporter

Transcription

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CHEESE REPORTER
Vol. 140, No. 38 • Friday, March 11, 2016 • Madison, Wisconsin
Roth Grand Cru Surchoix By Emmi Roth USA
Wins World Championship Cheese Contest
Switzerland’s Johannes Schefer Named First
Runner-Up For Urnäscher Hornkuhkäse
North-Holland BOB Special Extra Old By
Friesland Campina Is Second Runner-Up
Madison—For the first time since
1988, a US cheese maker has won
the World Championship Cheese
Contest.
Emmi Roth USA of Fitchburg,
WI, earned top honors in the biennial contest with its smear-ripened
hard cheese, Roth Grand Cru Surchoix, which achieved a score of
98.88 in the final round of judging
here Wednesday evening.
This marked the first time that
a US cheese maker captured top
honors in the World Championship Cheese Contest since 1988,
when Dale Olson of Burnett Dairy
Co-op in Grantsburg, WI, won
the contest with his String cheese
entry. Since then, cheese makers
from Austria, Denmark, the Netherlands, Australia, and Switzerland
have taken top honors.
And it was the first time since
2000 that the US placed a cheese
in the top three finish. That year,
David Lindgren of Sorrento Lac-
US Dairy Exports Fell
10% In January; Imports
Rose 12%; NDM Exports
Jumped, Cheese Exports
Fell, Cheese Imports Up
Washington—US dairy exports
during January were valued at
$362.3 million, down 10 percent
from January of 2015, according
to figures released last Friday by
USDA’s Foreign Agricultural Service (FAS).
That was the lowest January level of US dairy exports on
a value basis since 2010, when
exports were valued at $328.7 million. The record high for January
dairy exports, $582.2 million, was
set in 2014.
Meanwhile, US dairy imports
during January were valued at a
record $275.9 million, up 12 percent from January of 2015.
• See Jan. Dairy Trade, p. 17
talis, Arpin, WI, was named First
Runner-up for his Provolone entry.
First runner-up in this year’s
contest was Johannes Schefer of
Switzerland’s Urnäscher Milchspezialitäten Urnäsch with his
Urnäscher Hornkuhkäse, a smearripened semi-soft which earned a
final round score of 98.758.
Second runner-up was the
North-Holland BOB Special Old
Extra, and Aged Gouda made by
Team Lutjewinkel North-Holland
Gold of Friesland Campina Export
in Friesland, The Netherlands.
A record-setting 2,959 cheese
entries from 23 countries and
31 states were judged during the
three-day contest here this week.
“The cheeses judged at this
competition are, without a doubt,
the best in the world, and all of
the cheese makers who participated are to be commended,” said
John Umhoefer, executive director
of the Wisconsin Cheese Makers
Emmi Roth USA’s president and managing director, Tim Omer, accepts his company’s World
Champion cheese from Bill Schlinsog (left) and Bob Aschebrock (center), chief judge emeritus
and chief judge, of the World Championship Cheese Contest, held this week in Madison, WI.
Association (WCMA), contest
host. “Win margins are incredibly thin, often with just tenths
of a point separating the medalists
from the rest of the pack.”
First, second and third place
winners in each of the 110 contest
classes, as well as the contest’s 16
finalists, were as follows:
MILD CHEDDAR
Best of Class: Balderson Cheddar Team, Parmalat, Winchester,
Ontario, Canada, 99.55
EU Cheese Production, Exports To Grow In
2016, But Exports Won’t Reach 2013 Levels
Brussels, Belgium—The European Union’s cheese production
and exports could grow further
in 2016, but cheese exports are
not expected to reach 2013 levels (the year before the Russian
import ban was implemented),
according to a new report from
the European Commission.
In its latest “Short-Term Outlook” for dairy and other markets,
it was assumed that the Russian
import ban is not lifted before
2017 and that in this case, the
EU would resume with 40 percent only of 2013 cheese exports
to Russia. This would allow for a
more rapid growth in EU cheese
production and price.
In 2015, EU cheese production
increased 1.4 percent over 2014,
driven by an increase in processed
use and domestic consumption.
Industrial use has grown further.
Regarding retail sales, the picture is mixed, with increases in
Germany and France, for example, while in other countries
declines were registered.
On the export side, European
cheese operators managed to
export as much last year as in
2014, despite the loss of the Russian outlet, the report said.
As with butter, the US became
the top EU customer. Such a
performance could be achieved
thanks to lower prices and a competitive euro against the dollar
and because of the positive development of cheese consumption
in the US. US cheese exports
declined by close to 50,000
tons in 2015, favoring higher
EU exports to Japan and South
Korea, for example.
• See EU Cheese Exports, p. 8
Second Award: Southwest Cheese
LLC, Clovis, NM, 99.45
Third Award: Glanbia Foods,
Inc., Blackfoot, ID, 99.25
MEDIUM CHEDDAR
BEST OF CLASS & FINALIST:
Winchester Cheddar Team, Parmalat Winchester, Ontario, Canada, 99.45
Second Award: Daniel Stearns,
Agropur, Weyauwega, WI, 99.40
See Cheese Contest, p. 10
CDFA Sets April 11
Hearing On Possible
Changes To Dry Whey
Scale In 4b Formula;
Proposals Due Mar. 28
Sacramento, CA—The California
Department of Food and Agriculture (CDFA) this week called a
public hearing, on its own motion,
to consider amendments to the dry
whey scale in the Class 4b pricing
formula.
The hearing will be held on
Monday, April 11, in the CDFA
Auditorium in Sacramento. The
hearing will begin at 9:00 a.m. and
will be continued the following
day if necessary.
Interested parties are entitled to
submit alternative proposals detailing adjustments in the Class 4b
pricing formula that are germane
to the call of the hearing. Alternative proposals must be received
• See CDFA Sets Hearing, p. 18
Page 2
March 11, 2016
CHEESE REPORTER
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Madison, WI 53718-7972
(608) 246-8430 • Fax (608) 246-8431
http://www.cheesereporter.com
DICK GROVES
Publisher/Editor
e-mail: [email protected]
608-316-3791
MOIRA CROWLEY
Specialty Cheese Editor
608-316-3793
KEVIN THOME
Advertising & Marketing Director
608-316-3792
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Classifieds/Circulation Manager
608-316-3790
REGULAR CONTRIBUTORS:
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You can e-mail our contributors at:
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The Cheese Reporter is the official
publication of the following associations:
California Cheese & Butter Association
Lisa Waters,
1011 Pebble Beach Dr, Clayton, CA 94517
Central Wisconsin Cheesemakers’ and
Buttermakers’ Association
Jim Mildbrand, PO Box 160
Greenwood, WI 54437
Cheese Importers Association of America
204 E St. NE, Washington, DC 20002
Eastern Wisconsin Cheesemakers’ and
Buttermakers’ Association
Barb Henning, Henning’s Cheese
21812 Ucker Road, Kiel, WI 53042
International Dairy-Deli-Bakery Association
P.O. Box 5528,
Madison, WI 53705
Missouri Butter & Cheese Institute
Terry S. Long, 19107 Factory Creek Road,
Jamestown, MO 65046
Nebraska Cheese Association
Ed Price, Fremont, NE 68025
New York State Cheese Manufacturer’s Assn
Kathyrn Boor, 11 Stocking Hall,
Cornell University, Ithaca, NY 14853
North Central Cheese Industries Assn
Lloyd Metzger, SDSU, Box 2104,
Brookings, SD 57007
North Dakota Cheese Makers’ Assn
Chuck Knetter, Medina, ND 58467
Ohio Swiss Cheese Association
Darlene Miller, P.O. Box 445,
Sugar Creek, OH 44681
South Dakota State Dairy Association
Howard Bonnemann, SDSU, Box 2104,
Brookings, SD 57007
Southwestern Wisconsin
Cheese Makers’ Association
Myron Olson, Chalet Cheese Coop,
N4858 Cty Hwy N, Monroe, WI 53566
Wisconsin Association for Food Protection
Bob Wills
PO Box 620705, Middleton WI 53562
Wisconsin Cheese Makers’ Association
John Umhoefer, 8030 Excelsior Drive,
Suite 305, Madison, WI 53717
Wisconsin Dairy Products Association
Brad Legreid, 8383 Greenway Blvd.,
Middleton, WI 53562
EDITORIAL COMMENT
DICK GROVES
Publisher / Editor
Cheese Reporter
e: [email protected]
tw: @cheesereporter
More than a few of them want cheap
food and at least a few companies are
willing to cut some corners to provide
those cheap products. Unfortunately,
at least some of the time a few alleged
or real problems end up giving the
entire industry a black eye.
A Tale Of Two Cheese Industries
This week, the World Championship Cheese Contest took place in
Madison, WI. Some 2,959 contest entries from around the world
competed to be the “best of the
best.”
It was a great showcase for the
tremendous variety of high-quality
cheese, butter and yogurt products available today to consumers
worldwide.
Meanwhile, since the beginning
of this year, lawsuits have been filed
from coast to coast alleging shortcomings in cheese quality. And
just in the past couple of weeks,
several cheese companies and/or
their owners/officers have pleaded
guilty to charges related to food
adulteration and/or misbranding.
These legal proceedings have
provided a depressing showcase
for some of the shady shenanigans
that, sadly, have been going on
in the cheese and dairy industries
since at least the 19th century.
To briefly review several cheese
quality-related lawsuits and/or legal
settlements that have occurred just
since the beginning of this year: a
lawsuit filed in US District Court
in California alleges that the
“Mozzarella Sticks” being sold by
McDonald’s are “adulterated and
misbranded”; separate lawsuits
filed in New York and California
allege Parmesan cheese deception
by Wal-Mart Stores, Inc., and Kraft
Heinz Foods Company; two cheese
companies and a cheese company
executive pleaded guilty to charges
relating to their introduction of
adulterated and misbranded cheese
products into interstate commerce;
and Delaware-based Roos Foods,
Inc., a manufacturer of ready-toeat cheeses, pleaded guilty to a
charge of food adulteration.
While each of these cases is different in many ways, they all have
one thing in common: they have
all brought some negative publicity to the cheese industry. And
while there’s an old observation
about how there’s no such thing as
bad publicity, well, for the cheese
industry in 2016, that’s highly
debatable and easily refutable.
It should be noted that the
recently filed lawsuits alleging
cheese quality problems are part of
a larger trend in the food business.
That is, more and more consumers
(and/or their lawyers) are taking
more and more food companies to
court over various alleged foodrelated offenses.
Indeed, according to a 2013
study by the US Chamber Institute for Legal Reform, courts are
“seeing an unprecedented surge
in consumer class actions against
food manufacturers.” The authors
of that study identified nearly 150
food class actions filed since 2011.
That point aside, these recent
lawsuits and settlements remind us
that the cheese industry has been
battling quality-related problems
for almost as long as there has been
a formal, organized cheese industry
in the US.
Evidence of that point can be
found in the First Annual Report of
the State Dairy and Food Commissioner, published way back in 1890
(the “State” is Wisconsin). We
thought it worthwhile to reprint
a small section of that report here:
“Sixty million pounds of cheese
is annually made in this state. There
is not an article of commerce that
requires greater skill in handling in
order to secure favorable markets.
No industry has been so perverted.
No business exists that has been so
basely manipulated, and no article
of food has been so degraded by
counterfeiters. In no time has the
honest manufacturer met with such
dishonest competition. Matters
have come to such a pass that the
genuine article is under the ban of
suspicion at home and abroad. The
result has been that the subject
has been thoroughly investigated
by importers and steps have been
taken to reduce the exportation
of filled cheese from the United
States.”
Just a bit of background on that
report: the Wisconsin legislature,
in 1889, passed a bill creating the
office of Dairy and Food Commissioner for the state. That bill stated
that it was to be the duty of the
commissioner to enforce all laws
(both in existence at that time or
that may have been enacted thereafter in the state) regarding the
production, manufacture or sale of
dairy products, or the adulteration
of any article of food or drink.
So some 126 years after that
report was published, there are
still numerous alleged and real
cheese quality problems cropping
up. Why is that?
Here’s an interesting observation from that 1890 report that
still rings true today: “The clamor
of our people for cheaper food,
for cheaper wear and for cheaper
everything has had a pernicious
result upon the purity of articles
offered for sale by our tradesmen.
The people ask for low-priced foods
and in many cases the merchants
are unable to supply the demand
with an honest article, and fraud
is resorted to. The merchants, in
turn, must have the goods that are
called for and the manufacturer is
drawn into the gap and makes the
spurious article.”
In short: blame the consumer
(among others). More than a few
of them want cheap food (or can’t
afford anything but cheap food)
and at least a few companies are
willing to cut some corners to provide those cheap products.
Unfortunately, at least some
of the time (such as here in early
2016), a few alleged or real problems end up giving the entire
industry a black eye.
This week, at the Monona Terrace Convention Center in Madison (just a couple of blocks from
the State Capitol, where that 1889
legislation was passed), judges
from around the world evaluated
cheeses from around the world to
determine the winner of the biennial World Championship Cheese
Contest. This event generated an
unbelievable amount of favorable
publicity for the cheese industry.
And with a US-produced cheese
winning the contest for the first
time in 28 years, all the negative
publicity generated earlier this year
has been swept away, for now.
CHEESE REPORTER (Publication Number: ISSN 0009-2142). Published weekly by Cheese Reporter Publishing Co. Inc., 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972; Phone: (608) 246-8430; Fax: (608) 246-8431. Subscriptions: $140.00 per year in
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any editorial material. POSTMASTER: If undeliverable, Form 35579 requested. Periodicals postage paid at Madison, WI. Address all correspondence to: Cheese Reporter, 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972
March 11, 2016
CHEESE REPORTER
Agri-Mark To Invest Almost $30 Million To
Expand Facility In Chateaugay, NY
Chateaugay, NY—Agri-Mark,
Inc., will invest almost $30 million to expand its cheese manufacturing facility in Chateaugay,
NY, Empire State Development
announced Thursday.
The expansion and restoration
of the Chateaugay plant involves
rebuilding the current 110,641square-foot manufacturing facility, re-engineering the layout of
the facility, and purchasing new
machinery and other equipment.
Empire State Development will
support Agri-Mark with up to $6
million in funding, including $4
million in Economic Transformation Program funds to retain 106
full-time jobs and modernize its
Chateaugay operations.
Agri-Mark had acquired the
Chateaugay cheese plant in 2003
after its former owner, Valio, closed
the plant. Since then, Agri-Mark
has invested millions of dollars in
the facility as it has expanded production of cheese for the farmerowned McCadam and Cabot dairy
brands.
“Our farmers are making a substantial investment in our cheese
plant in Chateaugay because we
believe that the New York dairy
industry has a strong future, and
our farm families are part of that
future,” said Neal Rea, chairman of
Agri-Mark’s board of directors and
a dairy farmer from Cambridge, NY.
“We realize that our facility is
one of the economic engines in the
North Country and by undertaking
this project we are letting everyone
in Chateaugay and the surrounding communities know that we
are here to stay and the jobs and
benefits we bring are also here to
stay,” Rea continued. “We would
like to thank everyone involved
with helping us receive this important funding.
Award-winning McCadam
Cheese is produced at the Chateaugay facility. Some types of
Cabot cheese are also produced at
Agri-Mark’s Chateaugay facility.
The old McCadam Cheese
Company was established in 1876
by William McCadam in Heuvelton, NY. In 1934, the company
reorganized and expanded its
cheeese manufacturing to a facility in Chateaugay, NY.
Over the years, McCadam
Cheese has seen several ownership changes. In 1972, Dean Foods
Company purchased the assets of
McCadam Cheese and operated
it as a wholly owned subsidiary.
Under the Dean Foods ownership,
a significant investment was made
for the modernization and expansion of the operation.
In 1991, the Finnish dairy cooperative Valio purchased the McCadam Cheese assets from Dean
Foods, and similarly invested large
sums in expanding the manufac-
turing capability to include European-type cheeses.
In 2003, ownership of McCadam
Cheese returned to the US when it
was acquired by Agri-Mark.
“This is great news for the hundreds of dairy farmers that supply
Agri-Mark with milk for their
cheese manufacturing facility, and
for Agri-Mark, which as a longstanding tradition of producing
some of New York’s finest dairy
products,” said Richard A. Ball,
New York state’s ag commissioner.
“This expansion will help solidify Agri-Mark’s future in the North
Country and ensure New York
state remains a leader in the dairy
industry,” Ball added.
“Agri-Mark’s investment to
expand and modernize their Chateaugay facility is a win-win for
the Upstate economy,” said Howard Zemsky, Empire State Development president, CEO and
commissioner. “The expansion
will retain over 100 jobs in the
North Country, allowing for the
continued support of Agri-Mark’s
600 New York dairy farms across
the state.”
“This joint investment by the
Agri-Mark cooperative and the
state of New York is very good
news for the North Country
region, our dairy farmers and the
hard-working employees who turn
out award-winning products at the
Chateaugay facility,” said New
York State Sen. Betty Little.
“Modernization is critically
important to improve efficiency
and to remain competitive, so this
is good news also for consumers
Page 3
who I know love McCadam Cheese
as much as I do,” Little continued.
“The town of Chateaugay is
extremely pleased to learn AgriMark will complete renovations
necessary to enable the local
cheese plant to remain competitive in the market,” said Don
Bilow, town supervisor. “Farmers
all across northern New York state
depend on McCadam to provide
a market for their milk and this
plant has a positive impact on all
of them.”
New York state’s cheese production last year was a record 804.7
million pounds, according to preliminary figures from USDA’s
National Agricultural Statistics
Service (NASS).
Empire State Development is
New York’s chief economic development agency.
Page 4
CHEESE REPORTER
US Pharmacopeial
Convention, IDF Agree
To Collaborate On Dairy
Ingredient Standards
Rockville, MD, and Brussels,
Belgium—The US Pharmacopeial Convention (USP) and the
International Dairy Federation
(IDF) have signed a Memorandum of Understanding (MOU) to
collaborate in the development,
identification, elaboration and
dissemination of science-based
FrieslandCampina,
US-Based Glycosyn
Partner For New Infant
Nutrition Ingredients
Amersfoort, the Netherlands, and Waltham, MA—
FrieslandCampina Domo and
Glycosyn, based in Massachusetts,
are combining their expertise into
a global partnership to develop
new infant nutrition ingredients.
The parties have signed a technology and partnership agreement.
A biotechnology company that
was founded in 2002, Glycosyn
has developed a patented tech-
standards at an international level
with an aim to promote the safety,
quality and integrity of dairy ingredients.
Specifically, USP and IDF will
jointly develop new standards and
guidelines for dairy ingredients,
and review selected existing standardcs. Experts from both organizations will contribute to this work.
The organizations have also
agreed to cooperate in submitting
relevant harmonized standards to
intergovernmental organizations
such as Codex Alimentarius.
nology for the production of
oligosaccharides from lactose.
FrieslandCampina Domo will
produce and introduce these new
ingredients onto the global market.
FrieslandCampina Domo is part
of FrieslandCampina Ingredients
and is a leading global producer of a
range of ingredients for the infant,
medical and cell nutrition markets.
Its product range includes whey
protein concentrates, demineralized whey products, galacto-oligosaccharides, lactose, hydrolysates,
encapsulated nutritional oils and
the emerging products which are
being developed from the new
Glycosyn partnership.
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THEIVARSON
BCS
Georgia Dairy Farmers
Voting On Whether To
Continue Georgia Milk
Marketing Order
Atlanta, GA—Georgia dairy farmers are voting through March 30
on whether or not to extend the
Georgia Milk Marketing Order for
an additional three years.
The current order was approved
by producer vote in 2013, and will
expire June 30, 2016.
Federal law requires US dairy
producers to pay 15 cents per
hundredweight into the National
Dairy Promotion and Research
Program. With the current Georgia marketing order, 10 cents of
that 15 cents dairy farmers invest
remains at the state level. If the
state order is revoked, all of the
15-cent per hundredweight producers invest will be sent directly
to the national program.
The Georgia Agriculture Commodity Commission for Milk
(ACCM) was created in 1969, and
is recognized as a qualified program
under the rules of the National
Dairy Promotion and Research
Program.
The order allows the money collected to be used by the Georgia
Milk Commission.
The money is used in-state to
promote milk consumption in
addition to education about the
benefits of dairy products and
where milk originates.
One of the more visible educational projects is the mobile dairy
classroom.
This educational andinteractive
exhibit travels throughout Georgia
visiting many schools and events
to demonstrate how cows are cared
for and milked.
Last year, more than 100,000
people watched demonstrations by
the mobile dairy classroom.
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March 11, 2016
from our
archives
50 YEARS AGO
March 11, 1966: Madison—
Walk through any well-stocked
supermarket and you’ll see one of
the biggest challenges facing the
dairy industry – thousands of varied and convenient-to-use food
products all competing for the
shopper’s dollar. To date, dairy
products have not fared well in
the competitive food market.
St. Louis, MO—Wisconsin cheese
makers are paying more for grade B
milk than dairies in some areas of
the nation are paying for grade A
milk for bottling. Witnesses from
market areas were clear in their
wishes for higher prices for their
milk than Wisconsin, but they also
want the Wisconsin price to go up
enough so Wisconsin milk won’t be
diverted into their markets.
25 YEARS AGO
March 8, 1991: Washington—
President Bush’s formal request
for extension of fast track procedures for the implementation of
international trade agreements,
transmitted to Congress last
week, is opposed by several dairy
and farm groups. An extension
of the fast track, which has been
used for major trade initiatives
since 1974, is essential to the
successful negotiation of trade
agreements, Bush said.
Madison—A report released by
WDATCP this week concludes
that, for legal, practical and other
reasons, the labeling of milk and
dairy products produced by cows
treated with BST should be
approached with caution.
10 YEARS AGO
March 10, 2006: Washington—The US House this week
approved a bill that would prohibit states or local governments
from establishing or continuing
in effect requirements imposed
on food that are not identical to
federal requirements concerning food adulteration or warning
notifications.
Dalhart, TX—Hilmar Cheese
Company representatives and
local officials gathered here this
week for the official groundbreaking ceremony to mark the
start of construction on Hilmar’s
new cheese processing facility.
The new facility will eventually
process 5 million pounds of milk
daily into American-style cheeses.
Hilmar plans to invest more than
$190 million in the new factory,
which will be built in two phases.
March 11, 2016
Page 5
CHEESE REPORTER
Leprino Foods Receives
Patent For Methods For
Preparing A Variety Of
Cheese Products
West Virginia Governor
Signs Bill Relating To
Shared Cow Agreements
To Consume Raw Milk
Washington—The US Patent and
Trademark Office (USPTO) this
week awarded a patent for methods
for preparing a variety of cheese
products.
Inventors are Richard K. Merrill and Mayank Singh. The patent was assigned to Leprino Foods
Company.
Some of the cheese processing
methods disclosed in the patent
involve initially providing a slurry
that comprises one or more ingredients that one seeks to incorporate into the final cheese product.
The slurry is then combined with a
cheese precursor to form an admixture. The resulting admixture is
then processed to form the final
cheese product.
The slurry can be combined
with a variety of cheese precursors
including a cheese curd ingredient,
a mixture of cheese curd ingredients, a coagulum, a cheese curd, a
heated mass of cheese, a dry mixed
cheese, or a same-day diced cheese.
A variety of ingredients can
be incorporated into the slurry
including, but not limited to, a
nonfat dry milk, a milk protein,
an acidity regulator, an acid, an
anticaking agent, an antifoaming
agent, a coloring agent, an emulsifier, an enzyme preparation, a
flavoring agent, a firming agent, a
food protein, a gelling agent, a preservative, sequestrants, a stabilizer,
a starch, a thickener, an oil, a fat, a
cheese powder, a salt, a nutritional
supplement, an acid, an enzyme,
a nutraceutical, a carbohydrate, a
vitamin, and a mineral.
In some methods, the slurry is
processed before it is combined
with the cheese precursor. Typical processing steps include one or
more of the following: heating the
slurry, subjecting the slurry to high
shear conditions, homogenizing
the slurry and adjusting the water
content of the slurry.
Other methods for preparing a
cheese involve combining a slurry
with a heated mass of cheese curd
to form an admixture and then
shaping and cooling the admixture
to form the final cheese product.
Methods for preparing heated
slurries that can be used in the
preparation of cheeses are also
described in the patent. And various systems for manufacturing a
cheese product are provided.
A variety of cheeses are provided in the patent. Some of these
have one or more of the following characteristics: a nonfat dry
milk concentration of greater than
11 percent by weight, or a starch
concentration of greater than 11
percent by weight, or a gum or
cellulose concentration of greater
than 11 percent by weight.
Charleston, WV—West Virginia Gov. Earl Ray Tomblin late
last week signed a bill relating to
shared animal ownership agreements to consume raw milk.
The legislation was opposed by,
among others, NMPF and IDFA.
Tomblin had vetoed a similar bill last year. Asked why he
changed his mind this year, he
said, “I think the one this year gave
a little bit more oversight to our
state Department of Health and
Human Resources.”
Although he signed the bill,
Tomblin said he still has concerns,
and said he “would just caution
anybody that you should know the
source of your milk, that it’s safe
and clean before you drink it.”
Under the law a responsible
party may enter into a shared animal ownership agreement to consume raw milk in which he or she:
 Acquires a percentage ownership interest in a milk-producing
animal;
 Agrees to pay another for the
percentage ownership interest for
the care and boarding of the milkproducing animal at the dairy farm;
 Is entitled to receive a fair
share of the animal’s raw milk production as a condition of the contractual agreement;
 Agrees to sign a written document acknowledging the inherent
dangers of consuuming raw milk
that may contain bacteria such as
Listeria, Salmonella and E. coli.
The responsible party then agrees
to release the herd seller of liability
for the inherent dangers of consuming raw milk but not for those
dangers that are caused by negligent acts of the herd seller; and
 Agrees not to distribute raw
milk.
The herd seller has to meet
the animal health requirements
for milk-producing animals established by the state vet, including:
milk from milk-producing animals
intended for consumption must be
from a herd that tested negative
within the previous 12 months for
brucellosis, tuberculosis and other
diseases; and milk-producing animals producing bloody, stringy
or abnormal milk, but with only
slight inflammation of the udder,
will be excluded from the milking
herd until the milk is normal.
Page 6
March 11, 2016
CHEESE REPORTER
Aseptia Sells Carolina
Dairy, Wright Foods
To New Subsidiary Of
AmeriQual Group
Raleigh, NC—Food technology
company Aseptia has completed
the sale of its manufacturing operations Carolina Dairy and Wright
Foods to a newly formed subsidiary
of AmeriQual Group Holdings.
The sale, which was finalized in
late February, transfers the assets
of Carolina Dairy, Biscoe, NC, and
Wright Foods, Troy, NC, to AmeriQual’s subsidiary.
As part of the transaction, the
companies also formed a longterm licensing relationship for the
use of Aseptia’s patented AseptiWave and AseptiSense technologies. These technologies allow for
the processing and validation of a
range of aspetic foods.
“By expanding our manufacturing capabilities and employing Aseptia’s aseptic preservation
technologies, we will be able to
bring unique, better products to
our customers,” said Joe Penshorn,
president of AmeriQual Group
Holdings, which specializes in the
production, packaging, assembly
and distribution of shelf-stable
food products to the US Department of Defense and major food
companies.
“Acquiring the Carolina Dairy
facility is also a very logical extension of our pouch manufacturing
expertise into the yogurt category,”
Penshorn added. “We are excited
about the opportunities that this
transaction affords us.”
“We are launching an exciting relationship with AmeriQual
that offers tremendous potential
for both companies,” commented
David Clark, Aseptia’s president
and CEO. “They are market leaders
in food processing and packaging,
and the facilities and capabilities
that we had at Wright Foods and
Carolina Dairy are a great fit for
them.
“We believe that AmeriQual is
the ideal owner to continue the
strong growth that we experienced
in those businesses.
By combining Aseptia’s proprietary food technologies with AmeriQual’s market leading process
expertise, we believe that innovative and transformative aseptic
products will be brought to market
in the very near term,” Clark continued.
Partnered with North CarolinaState University and its team of
scientists, Aseptia developed technology that enables the preservation of food products that maintain
freshness, flavors, nutrients and
taste without the use of additives
or the need for refrigeration.
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PERSONNEL
Deputy Commissioner
Michael Taylor To
Depart FDA June 1;
Stephen Ostroff Named
Successor
Washington— Michael Taylor,
deputy commissioner for foods
and veterinary medicine for the
US Food and Drug Administration (FDA), announced Tuesday
that he is leaving the agency on
June 1.
As part of a succession plan,
Stephen Ostroff will become
FDA’s deputy commissioner for
foods and veterinary medicine
upon Taylor’s departure. Ostroff
led FDA as acting commissioner
until the recent confirmation of
Robert Califf as commissioner.
Taylor joined FDA in July 2009
and was named to the position
of deputy commissioner for foods
and veterinary medicine in 2010.
Since that time, he has led the
implementation of the Food Safety
Modernization Act (FSMA), and
guided nutrition-related initiatives to reduce the risk factors for
chronic disease and other adverse
diet-related outcomes.
He has also overseen the move
to eliminate the use of certain
antibiotics that can contribute
to the development of antimicrobial-resistant bacteria.
A nationally recognized food
safety expert, Taylor during his
career has served in numerous
high-level positions at FDA, as
a research professor in the academic community, and on several
National Academy of Sciences
expert committees studying foodrelated issues.
He also served as administrator of USDA’s Food Safety and
Inspection Service (FSIS) and acting under secretary for food safety
at USDA, where he spearheaded
public health-oriented reform of
FSIS, and guided the development of new safety requirements
for meat and poultry products.
Taylor plans to continue working in the food safety arena, focusing on those settings where people
Roth Cheese, Wisconsin
Cheese Originals To Host
CheeseTopia April 10 In
Chicago
Chicago—CheeseTopia 2016, presented by Roth Cheese and Wisconsin Cheese Originals, will take
place here Sunday, April 10, from
noon until 4 p.m. the Bridgeport
Arts Center’s Skyline Loft.
Attendees of CheeseTopia have
the opportunity to sample and
purchase cheese from 50 artisan
producers from around the Great
Lakes region.
lack regular access to sufficient,
nutritious and safe food.
Prior to serving as acting FDA
commissioner, Ostroff was named
the agency’s chief scientist in
2014, and was responsible for leading and coordinating FDA’s scientific and public health efforts.
Ostroff joined FDA in 2013 as
chief medical officer in the Center for Food Safety and Applied
Nutrition and senior public
health advisor to Taylor. Before
that, he served as deputy director
of the National Center for Infectious Diseases at the Centers for
Disease Control and Prevention
and as Director of the Bureau of
Epidemiology and Acting Physician General at the Pennsylvania
Department of Health.
LOGAN PETERMAN will be
leading organic research initiatives for Organic Valley. In his
new role as ag research and analytics manager, Peterman will
lead on-farm data collection and
analysis for farm advisory staff,
while serving as the liaison to
the organic ag research community. Peterman also serves on the
board of trustees for the Washington, DC-based Organic Center.
For the past four years, Peterman
worked as a farmer resource manager for Organic Valley, functioning as a liaison to the co-op’s
in-house team of professionals in
veterinary care, ruminant nutrition, agronomy and animal care
who serve Organic Valley’s 1,800
members across the US.
RECOGNITION
DAWN KLABENES of Chambers, NE, was crowned Nebraska
Dairy Princess at the recent
Nebraska State Dairy Convention in Columbus. Throughout
her year-long reign, Klabenes will
serve as a goodwill ambassador for
Nebraska dairy farmers, helping
consumers understand the dedication of dairy farm families to
their cows, the land and the milk
they produce. MARTA PULFER
of Wayne, NE, was named runner-up. Both will receive scholarships from the Midwest Dairy
Association.
Participating cheese companies
include Alemar Cheese, Caprine Supreme, Crave Brothers
Farmstead Cheese, Emmi Roth
USA, Hidden Springs Creamery
LaClare Farms Specialties, Lone
Grazer Creamery, MontchevreBetin, Inc., Saxon Creamery,
Roelli Cheese, Sartori Company,
Tulip Tree Creamery and Uplands
Cheese.
Tickets are $75 per person and
include open bar.
To buy tickets for CheeseTopia
online or for more information,
visit www.wisconsincheeseoriginals.com.
March 11, 2016
Page 7
CHEESE REPORTER
NMPF Board Backs Trans-Pacific Partnership Pact,
But Opposes Further US-EU Trade Agreement Talks
Arlington—The board of directors
of the National Milk Producers
Federation (NMPF) voted Tuesday to support the Trans-Pacific
Partnership (TPP) agreement,
and is urging Congress to pass the
agreement this year.
But the NMPF board expressed
its opposition to moving forward
with the Transatlantic Trade and
Investment Partnership (TTIP)
agreement between the US and
the European Union (EU) in light
of what it called the EU’s continued refusal to remove barriers to
US dairy exports.
“Taken in its entirety, the TPP
agreement is positive for the US
dairy industry,” said Jim Mulhern, NMPF’s president and CEO.
“Although it achieves less than we
wanted in terms of throwing open
new markets in Japan and Canada,
I am particularly pleased that we
did not concede to a huge surge in
new imports.”
NMPF’s position reflects a
detailed assessment of the entire
TPP package conducted by the
staffs of both NMPF and the US
Dairy Export Council (USDEC).
The TPP agreement also contains provisions designed to
“knock down other trade barriers,
such as food safety disputes, and to
challenge the growing number of
restrictions limiting trade of foods
with commonly used names such
as Parmesan,” Mulhern pointed
out.
NMPF’s board weighed several factors in making its decision
to support the TPP agreement,
including, among others:
 The net effect on the US
dairy industry of all TPP market
access concessions is expected to
be neutral to slightly positive, with
the most notable US export gains
coming in Canada and Japan, along
with somewhat smaller increases
in new imports.
 There is the potential for the
agreement to expand over time to
include additional participants in
Asia, particularly countries that
currently, or will soon, have trade
agreements with major US dairy
competitors. It is imperative that
the US remain a key player in the
region as it works to expand future
US exports.
 In the areas of sanitary and
phytosanitary (SPS) provisions,
the TPP features groundbreaking
new commitments that should
help keep in check the possibility
for participating countries to erode
existing and future market access
for US dairy exporters through
unjustified regulatory determinations.
 The TPP contains new geographical indications (GI) provi-
sions establishing a more equitable
international model on registering
GIs for foods.
The text does not directly
block the EU from inappropriately
restricting the use of common food
names important to global trade,
but it does significantly strengthen
the ability for the US to combat
barriers when they arise, thereby
helping preserve market access
opportunities for United States
companies.
Despite its endorsement of the
TPP, in order to make sure that US
dairy farmers and exporters receive
the full benefit of the agreement,
NMPF said US government agencies must take concrete steps to
ensure the diligent enforcement
of the agreement’s provisions with
US trading partners.
The NMPF resolution also
urged the US to establish proper
enforcement measures regarding
access granted to the domestic
market, and monitor compliance
with those measures after the TPP
is implemented.
NMPF’s board also formally
registered its view that, given the
lack of significant export inroads
in the agreement, the TPP market
access package should not be used
as a template for future US trade
agreements.
In endorsing the TPP agreement, NMPF becomes the second
major national dairy organization
to support the agreement. Last
month, the IDFA told the US
International Trade Commission (USITC) that, while IDFA
is concerned that the final TPP
agreement “represents a lost
opportunity” for US dairy exports,
on balance, it continues to support
TPP.
IDFA, like NMPF, also believes
that TPP cannot become the template for future US free trade agreements, including the accession of
new parties to TPP itself (for more
details, see “IDFA Backs TPP, But
Sees It As ‘Significant Lost...,” by
scanning the QR code on page 2
of this issue and locating page 3 of
our Feb. 26, 2016 issue).
NMPF’s board also went on
record to oppose any further
advancement of the US-EU TTIP
negotiations that does not include
fully addressing US dairy export
concerns related to SPS, technical
barriers to trade (TBT) and common name issues.
At the present time, Mulhern
said, “the negotiations have not
demonstrated concrete progress
towards addressing food safety challenges and other non-tariff trade
barriers. In addition, we remain
extremely concerned” about the
EU’s efforts to claw back common
food names for its members.
The failure to resolve these
issues in the TTIP “would exacerbate the existing US dairy trade
deficit with the EU of over $1 billion,” Mulhern said.
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Page 8
CHEESE REPORTER
EU Cheese Exports
(Continued from p. 1)
Over the same period, following
lower whole milk powder sales
to China, New Zealand channeled more milk into cheese and
increased its exports by 50,000 tons,
becoming the second largest cheese
exporter, just ahead of the US.
EU milk deliveries in 2015
increased by more than 2 percent,
despite the decrease in milk prices
paid to farmers. Also in 2015, the
decline in New Zealand’s milk production was smaller than expected
(around 1 percent), while production increased “notably” in other
parts of the world, such as the US
and Australia.
Together with the EU, these
countries produced almost 5 million tons of additional milk, while
import demand for dairy products
remained stable and stocks had
already accumulated after the
strong increase in 2014 (an additional 10 million tons). Domestic
consumption increased in these
countries, but not fast enough to
stop the price decline.
“There are no indications that
medium-term prospects for world
dairy product consumption and
imports are about to change,” the
report said. World imports are still
expected to increase by more than
2 percent annually, which corresponds to an average increase of
global imports by 1.5 million tons
of milk equivalent (total solids)
per year.
However, the report added, this
increase represents only 30 percent
of the average increase in production of the EU, the US, New Zealand and Australia recorded in
2014 and 2015; thus the need for
world supply increase to slow down
to balance world import demand,
and allow prices to recover from
present levels.
EU milk deliveries are pro-
jected to increase further in 2016,
especially during the first quarter,
which compares to the same period
in 2015, when many farmers
reduced production in countries
at risk of exceeding their quota.
By contrast, under normal weather
conditions, milk deliveries could
stabilize at slightly below 2015 levels toward the end of 2016.
In 2016, milk deliveries could
therefore grow by around 2 million tons. While limited growth is
expected in France, where cooperatives and dairy companies limit
incentives for farmers to expand
production, significant increases
are expected in Ireland, the Netherlands and Denmark.
Higher deliveries could also
take place in the UK, while only
a limited expansion is expected in
Germany.
Contrary to this trend, the eastern part of the EU could experience a stabilization of deliveries,
especially in view of herd developments in Poland, Hungary, Slovakia and the Baltic countries.
The EU’s skim milk powder
exports increased “significantly”
to Egypt, the Philippines, Thailand, Saudi Arabia and Vietnam,
the report said. The EU supplied
more than 90 percent of Algerian
SMP imports, on a declining trend
(down 22 percent), while Algerian whole milk powder imports
increased slightly, to the benefit
of New Zealand. EU SMP exports
to China also fell in 2015 (down
15 percent), but reached a higher
level than in 2013.
The EU could maintain its WMP
exports at 390,000 tons, with substantial losses on the Algerian and
Nigerian markets compensated for
by higher exports to Oman, China,
United Arab Emirates and Cuba.
In 2015, the EU increased its
whey powder exports by 6 percent.
Also, exports of infant formula
grew by 6 percent without price
reduction and fat filled milk powder exports increased by 8 percent.
EU butter prices have declined
recently, but the EU butter price
remained significantly above
intervention price and 2009-price
levels. Domestic use and export
demand, which increased in 2015
by about 50,000 tons each, drove
this price level.
The US became the top EU customer and butter exports increased
significantly to countries usually
supplied by the US, such as Saudi
Arabia and Egypt.
Over the same period, US butter exports declined by close to
50,000 tons, while New Zealand’s
exports decreased slightly, the
report said.
In 2015, for the first time, no
preferential butter imports from
New Zealand took place in the
EU, and no significant change is
expected this year.
Inward processing imports (butter imported to be used by the processing industry for products to be
exported) declined also, but nevertheless reached close to 25,000
tons.
In both 2016 and 2017, EU butter production could expand further and could be absorbed by the
EU and world markets, notably if
the US butter deficit continues.
The EU’s declining trend on the
fresh dairy market continues, the
report said. The steady increase
in exports of drinking milk (up 19
percent in 2015 compared with
2014) is not enough to compensate for the decline in per capita
consumption.
By contrast, positive developments in cream production and
domestic consumption have contributed to keeping dairy fat prices
firm.
Also, EU yogurt production
remained stable in 2015, as in
2014, while per capita retail sales
declined slightly, by 0.1 kilogram.
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March 11, 2016
Restaurant Performance
Index Rose In January;
Outlook For Sales
Growth Improves
Washington—The National Restaurant Association’s Restaurant
Performance Index (RPI) stood at
100.6 in January, up 0.8 percent
from December, the association
reported recently.
The RPI, which tracks the
health of and outlook for the US
restaurant industry, consists of two
components: the Current Situation Index and the Expectations
Index. The Current Situation
Index, which measures current
trends in four industry indicators
(same-store sales, traffic, labor and
capital expenditures), stood at 99.7
in January, up 0.3 percent from
December.
January marked the second
straight month in which the Current Situation Index stood below
100, which signifies contraction in
the current situation indicators.
For the second consecutive
month, restaurant operators
reported mixed same-store sales
results. Some 44 percent of operators reported a same-store sales
gain between January of 2015 and
January of 2016, while 43 percent
reported a sales decline.
January also represented the
second straight month in which
restaurant operators reported a
net decline in customer traffic levels. Some 31 percent of operators
reported an increase in customer
traffic between January of 2015
and January of 2016, while 51 percent reported a traffic decline.
The Expectations Index, which
measures restaurant operators’
six-month outlook for four industry indicators (same-store sales,
employees, capital expenditures
and business conditions), stood at
101.5 in January, up 1.3 percent
from December.
Restaurant operators’ outlook
for sales growth improved somewhat from last month. Some 39
percent of operators expect to have
higher sales in six months (compared to the same period in the
previous year), up from 27 percent
last month and the highest level
in three months. And 17 percent
of operators expect their sales volume in six months to be lower than
it was during the same period in
the previous year, while 44 percent
expect their sales to remain about
the same.
By contrast, restaurant operators are more pessimistic about the
direction of the overall economy.
Some 23 percent of operators said
they expect economic conditions
to improve in six months, while
26 percent expect conditions to
worsen. Despite the mixed outlook,
restaurant operators are continuing
to plan for capital expenditures in
the months ahead.
March 11, 2016
USDA Reduces 2016 Milk Production Forecast,
Also Reduces Cheese, NDM, Class III Prices
US Dairy Export Forecast
Reduced On Strong
Competition; More Dairy
Imports Seen; Fonterra
Reduces Price Forecast
Washington—The USDA, in its
monthly supply-demand estimates
released Wednesday, reduced its
2016 milk production forecast and
also reduced its cheese and nonfat
dry milk price forecasts.
The milk production forecast
for 2016 is lowered by 300 million
pounds from last month, to 211.6
billion pounds, as a smaller decline
in the cow herd is more than offset by slower growth in milk per
cow. Milk production in 2015 was
a record 208.6 billion pounds.
Fat and skim-solids basis exports
are reduced primarily on strong
competition in international whey
product markets, and exports of a
number of other dairy products are
facing increased competition.
The dairy import forecast is
increased on both a fat and skimsolids basis. Continued strength of
the US dollar is expected to keep
the US as an attractive market for
dairy products.
Expectations of a relatively wide
spread between US and international butter prices will support
increased butterfat imports, while
cheese imports will likely benefit
from continued demand strength,
USDA said. Whey product exports
are also likely to be pressured by
large global supplies.
The butter price forecast is
raised as demand remains firm.
USDA now expects butter prices
to average $2.0100 to $2.1000 per
pound this year, after averaging
$2.0670 per pound last year and a
record $2.1361 per pound in 2014.
Cheese and NDM prices are
reduced as supplies are expected to
be large and, in the case of NDM,
international prices will remain
under pressure from large global
supplies. USDA now expects
cheese prices to average $1.5050
to $1.5650 per pound, down from
2015’s average of $1.6454 per
pound; and NDM prices are now
expected to average 77.0 to 82.0
cents per pound, down from 90.16
cents per pound last year.
USDA’s dry whey price forecast
is unchanged from last month, at
23.0 to 26.0 cents per pound, down
from 2015’s average of 38.04 cents
per pound and 2014’s average of
65.38 cents per pound.
The Class III price forecast is
lowered on the lower cheese price.
The 2016 Class III price is now
projected to average $13.60 to
$14.20 per hundredweight, down
from 2015’s average of $14.35
per hundred and well below the
record-high average of $22.09 per
hundred, set in 2014.
Page 9
CHEESE REPORTER
USDA’s Class IV price forecast
is unchanged at the midpoint as
the higher butter price offsets a
lower NDM price; however, the
range is narrowed. The Class IV
price is now projected to average
$13.05 to $13.75 per hundred this
year, after averaging $14.35 per
hundred last year and $22.09 per
hundred in 2014.
The all milk price forecast is
lowered to $14.95 to $15.55 per
hundred, after averaging $17.08
per hundred in 2015 and a record
$23.97 per hundred in 2014.
Meanwhile, New Zealand’s Fonterra Cooperative Group this week
reduced its forecast farmgate milk
price for the 2015/16 season from
$4.15 per kilogram of milk solids to
$3.90 per kilogram of milk solids.
Fonterra is forecasting its New
Zealand milk production to be
at least 4 percent lower than last
season as New Zealand farmers
respond to the ongoing low prices
by reducing herd size and feeding
significantly less supplementary
feed, which is expected to have an
impact on this autumn’s (spring in
the northern hemisphere) production.
Difficult conditions in the globally traded dairy market have put
further pressure on Fonterra’s milk
price forecast, according to John
Wilson, Fonterra’s chairman.
“This further reduction in the
forecast farmgate milk price is the
last thing farmers want to hear in
what is proving to be a very challenging season,” Wilson commented.
Theo Spierings, Fonterra’s chief
executive, said dairy exports and
imports had been imbalanced for
the past 18 months due to European production increasing more
than expected, and lower imports
into China and Russia, the two
largest dairy importers.
“The timeframe for a rebalancing has moved out and largely
depends on production reducing,
particularly in Europe, in response
to these unsustainably low global
dairy prices,” Spierings continued
to say.
“The long-term fundamentals
for dairy are positive with demand
increasing at over 2 percent a year
due to the growing world population, increasing middle classes in
Asia, urbanization and favorable
demographics,” Spierings continued.
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Cheese Reporter.indd 1
3/11/2016 10:53:15 AM
Page 10
CHEESE REPORTER
March 11, 2016
Cheese Contest
Continued from p. 1
Third Award: 2nd Shift Production, Great Lakes Cheese of NY,
Adams, NY, 99.35
SHARP CHEDDAR
Best of Class: Jerry Coolbeth,
Cabot Creamery Cooperative,
Cabot, VT, 99.35
Second Award: Balderson Cheddar Team, Parmalat Winchester,
Ontario, 99.20
Third Award: Robert Martinez,
Maple Leaf Cheesemakers, Inc.,
Monroe, WI, 99.10, English Hollow
CHEDDAR, AGED 1-2 YEARS
Best of Class: Land O’Lakes Kiel,
entered by Masters Gallery Foods,
Inc., Plymouth, WI, 99.65
Second Award: Maple Leaf Cheesemakers, Monroe, WI, 99.60,
English Hollow Cheddar
Third Award: Fred Hart, Cabot
Creamery Cooperative, Cabot,
VT, 99.55
The team behind the largest World Championship Cheese Contest includes Kirsten Henning, Wisconsin Cheese Makers Associaton; Assistant
Chief Judges Sandy Toney, Jim Mueller, and Tim Czmowski; Contest Chief Judge Emeritus Bill Schlinsog; Contest Chief Judge Bob Aschebrock;
Assistant Chief Judge Stan Dietsche; and John Umnhoefer, WCMA which sponsors of the World Championship Cheese Contest.
BANDAGED CHEDDAR,
SHARP TO AGED
CHEDDAR,
Best of Class: Artisan Cheese
AGED 2 YEARS OR MORE
Exchange, Henning Cheese, Kiel,
Best of Class: Dan Stearns, Agro- WI, 98.35
pur, 98.40
Second Award: Wayne Hintz, Red
Second Award: Mark Stahl, Great Barn Family Farms, 98.30
Lakes Cheese of NY, 98.05
Third Award: Wayne Hintz, Red
Third Award: Land O’Lakes Kiel, Barn Family Farms, 97.65
entered by Masters Gallery Foods,
Inc., Plymouth, WI, 98.00
COLBY
Best of Class: Team 1, Arena
BANDAGED CHEDDAR,
Cheese, Arena, WI, 99.75
MILD TO MEDIUM
Second Award: Team 2, Arena
Best of Class: Chris Roelli, Roelli Cheese, 99.70
Cheese Company, Shullsburg, WI, Third Award: Team 3, Arena
99.65
Cheese, 99.55
Second Award: Wayne Hintz, Red
MONTEREY JACK
Barn Family Farms, Appleton, WI,
Best
of
Class: Tillamook County
99.10
Third Award: Kevin Rachu, Creamery, Tillamook, OR, 99.25
Nasonville Dairy, Inc., Marshfield, Second Award: Tillamook County
Creamery, 99.10
WI, 98.90
Third Award: Team Meister 2, Third Award: Neal Schwartz,
Meister Cheese, Muscoda, WI, Chalet Cheese Co-op, 98.55
99.05
RINDED SWISS STYLE
Best
of
Class: Hans Spirig, Käserei
MARBLED CURD
Gaster-Linth
AG, Schänis, SwitBest of Class: Shawn Sadler,
zerland,
99.60
AMPI, Jim Falls, WI, 99.55, Colby/
Second Award: Erwin Schmid,
Jack
Second Award: Tillamook County Käserei Schmid AG, Buttisholz,
Creamery, 99.30, Stirred Curd Switzerland, 99.40
Third Award: Bernhard Näf,
Marbled Colby Monterey Jack
Third Award: Parmalat Ched- Gourmino Switzerland, Gunterdar Team, Parmalat, Winchester, shausen, Switzerland, 99.35
Ontario, 99.25, Balderson Marble
RINDLESS SWISS STYLE
Cheddar
Best of Class: Team Guggisberg,
BABY SWISS STYLE
Best of Class: Mike Nelson, Chalet Cheese Co-op, Monroe, WI,
98.80
Second Award: Jeffrey Helm,
Rothenbuhler Cheesemakers, Middlefield, OH, 98.75
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Guggisberg Cheese, Millersburg,
OH, 99.55
Second Award: Team Finlandia,
Guggisberg Cheese, Millersburg,
OH, 99.25, Nutty Swiss
Third Award: Pearl Valley Cheese,
Fresno, OH, 99.00
MOZZARELLA
Best of Class: Lactalis American
Group, Buffalo, NY, 99.60
Second Award: Lactalis American
Group, Nampa, ID, 99.55
Third Award: Roger Krohn, Agropur, Luxemburg, WI, 99.50
MOZZARELLA PART SKIM
Best of Class: Roger L. Krohn,
Agropur, Luxemburg, WI, 99.40
Second Award: Pat Doell, Agropur, 99.35
Third Award: Ben Miller, Foremost Farms, Richland Center, WI,
99.10
MILD PROVOLONE
Best of Class: Foremost Farms,
USA, Chilton, WI, 98.30
Second Award: Angel’s Team,
Dairy Farmers of America (DFA),
Turlock, CA, 98.15
Third Award: Team Clayton,
Foremost Farms, Clayton, WI,
98.05
AGED PROVOLONE
Best of Class: Team 2, Empire
Cheese, Cuba, NY, 98.25
• See Aged Provolone, p. 11
March 11, 2016
Aged Provolone
Continued from p. 10
Second Award: Edgar’s Team,
DFA, Turlock, CA, 97.95
Third Award: Team 3, Empire
SMOKED PROVOLONE
Best of Class: Team 3, Empire
Second Award: Team 1, Empire
Third Award: Team 2, Empire
RICOTTA
Best of Class: Tomas Robles, BelGioioso Cheese Inc., Green Bay,
WI, 99.60
Second Award: Joe Taranto,
Montena Taranto Foods, Ridgefield, NJ, 99.55
Third Award: Liam Callahan,
Bellwether Farms, Petaluma, CA,
99.35
PARMESAN
Best of Class: Lake Country Dairy
Team, Arthur Schuman, Inc.,
Fairfield, NJ, 99.35, Cello Riserva
Artisan Reserve Parmesan Wheel
Second Award: Steve Bierhals,
BelGioioso Cheese, 99.10, American Grana
Third Award: Eau Galle Cheese
Factory, Inc., Durand, WI, 98.60,
Aged Parmesan
FRESH ASIAGO
Best of Class: Southwest Cheese
LLC, Clovis, NM, 99.80
Second Award: Southwest
Cheese, 99.45
Third Award: Southwest Cheese,
98.40
AGED ASIAGO
Best of Class: Lake Country Dairy
Team, Arthur Schuman, Inc.,
Fairfield, NJ, 99.15, Lake Country
Dairy Organic Asiago Wheel
Second Award: Lake Country
Dairy Team, Arthur Schuman,
99.00, Cello Riserva Hand Crafted
Asiago Wheel
Third Award: Eau Galle Cheese
Factory, Inc., Durand, WI, 97.80
FETA
Best of Class: Terry Lensmire,
Agropur, 99.10
Second Award: Micah G. Klug,
Agropur, 98.90
Third Award: David Schmidt,
Agropur, 98.85
FLAVORED FETA
Best of Class: Terry Lensmire,
Agropur, 99.40, Feta cheese with
Peppercorn
Second Award: Micah Klug, Agropur, 99.25, Feta with Peppercorn
Third: Micah Klug, Agropur,
99.15, Feta with Basil & Tomato
HAVARTI
Best of Class: Ed Giamarino, Arla
Foods, Kaukauna, WI, 99.60
Second Award: a Tom Schmidt,
Arla Foods, Kaukauna, WI, 99.30
Third Award: Dennis Schneider,
Arla Foods, Kaukauna, WI, 99.10
Page 11
CHEESE REPORTER
FLAVORED HAVARTI
Best of Class: Dave Buholzer,
Klondike Cheese Co., Monroe,
WI, 99.35, Dill Havarti
Second Award: Dennis Schneider,
Arla Foods, Kaukauna, WI, 99.30,
Havarti with Caraway
Third Award: Edelweiss Creamery, Monticello, WI, 99.25, Dill
GORGONZOLA
Best of Class: Imperia Foods
Montfort, WI Team 3, Arthur
Schuman Inc., Fairfield, NJ, 97.40
Second Award: Per Olesen, Bornholms Andelmejeri, Klemensker,
Bornholm, Denmark, 97.10
Third Award: Great Lakes
Cheese, Seymour, Inc., Seymour,
WI, 96.80
GRUYERE
Jäggi Jean-Daniel, Fromagerie de
Grandcour, Grandcour, Switzerland, 99.55
Second Award: PASQUIER
Frèdèric Echarlens, Mifroma, Ursy,
Switzerland, 99.45
Third Award: Kurt Keusen, Gourmino Switzerland, Hinterfultigen,
Switzerland, 99.40
APPENZELLER
Best of Class: Marcel & Urs
Gabriel, SO Appenzeller Käse
GmbH, Appenzell, Switzerland,
99.40
Second Award: Stefan Jud, SO
Appenzeller Käse GmbH, Appenzell, Switzerland, 99.35
Third Award: Josef Hardegger, SO
Appenzeller Käse GmbH, Appenzell, Switzerland, 99.25
OPEN CLASS: ALPINE
Juerg Fluekiger, Sennerei Spluegen, Spluegen, Switzerland, 99.55,
Urs
Second Award: Othmar Pichler
and Team, Obersteirische Molkerei
eGen, Knittelfeld, Austria, 99.00,
Sölktaler
Third Award: Bergsenn AG,
Ennetbürgen, Switzerland, 98.80,
Mountain Cream
STRING CHEESE
Best of Class: Cesar Luis, Cesar’s
Cheese, Random Lake, WI, 99.65
Second Award: Cesar and Heydi
Luis, Cesar’s Cheese, 98.50
Third Award: Cesar and Cesar Jr.,
Cesar’s Cheese, 98.15
FLAVORED STRING CHEESE
Best of Class: Tim Entringer,
Baker Cheese Factory, Inc., St
Cloud, WI, 99.50, Jalapeno Peppers
Second Award: Burnett Dairy,
Grantsburg, WI, 99.15, Hot Pepper String Cheese
Third Award: Burnett Dairy,
99.05, Smoked String Cheese
COTTAGE CHEESE
Best of Class: West Seneca Culture Division, Upstate Niagara
Cooperative, West Seneca, NY,
98.85, 4% Cottage Cheese with
Pineapple
Second Award: Crystal Creamery,
Modesto, CA, 98.00, 4% Cottage
Cheese
Third Award: West Seneca Culture Division, Upstate Niagara
Cooperative, 97.20, 4% Cottage
Cheese with Chive
FRESH MOZZARELLA
Best of Class: Jennifer Garvey,
BelGioioso Cheese, 99.70, Burrata
Second Award: Quality Cheese
Inc., Vaughan, Canada, 99.65,
Fresh Mozzarella Log
Third Award: Team Aguas,
Caputo Cheese, Melrose Park, IL,
99.60, Burrata
BLUE VEINED, EXTERIOR
MOLDING
Best of Class: Reinhard
Rosenauer, Berglandmilch eGen,
Wels, Austria, 99.20, Schärdinger
Dolce Bianca
Second Place Award: Whitestone
Cheese Co., Oamaru, New Zealand, 98.75, Vintage Windsor Blue
Third: Reinhard Rosenauer,
Berglandmilch eGen, 98.70,
Schärdinger Österkron
BLUE VEINED
Best of Class: Champignon North
America, Käserei Champignon,
Lauben/Allgäu, Germany, 98.95,
Grand Noir
Second Award: Kuba Hemmerling
& Team, Point Reyes Farmstead
Cheese Company, Point Reyes,
CA, 98.90, Point Reyes Original
Third Award: Leif Skov Jensen,
Bornholms Andelsmejeri, Klemensker, Bornholm Denmark, 98.85,
Danablu
BRICK, MUENSTER
Best of Class: Chad Duhai, Zimmerman Cheese, South Wayne,
WI, 99.40, Brick
Second Award: Valley View
Cheese, South Wayne, WI, 99.35,
Muenster
Third Award: Steve Stettler,
Decatur Dairy, 99.30, Brick
EDAM
Best of Class: Team Marum,
FrieslandCampina
Export,
Wolvega, Netherlands, 99.20,
Edam Noord/Wester
Second Award: Team Marum,
FrieslandCampina Export, 99.10,
Frico Edam
Third Award: Ryan Onkels, Arla
Foods, Kaukauna, WI, 98.90,
Edam Loaf
MILD GOUDA
BEST OF CLASS & FINALIST: Team
Steenderen, FrieslandCampina
Export, 99.40, Holland Gouda
Second Award: Gary Grossen,
UW Madison Babcock Dairy,
Madison, WI, 99.20
Third Award: Marieke Gouda,
Thorp, WI, 99.15, Marieke Gouda
Belegen
• See Gouda Winners, p. 12
CHEESE
Contact Us
TO LEARN HOW OUR
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AGROPURINGREDIENTS.COM
[email protected]
SQF 2000 ∙ USDA-GRADE A ∙ KOSHER ∙ ORGANIC ∙ NSF
Page 12
March 11, 2016
CHEESE REPORTER
Third Award: Paul Sutter, Natural Pastures Cheese Co., 99.60
Gouda Winners
AGED GOUDA
BEST OF CLASS & FINALIST:Team
Lutjewinkel North-Holland Gold,
North-Holland BOB
Second Award: Westland Kaasexport BV, Huizen, Netherlands,
99.25, Old Amsterdam
Third Award: Team Steenderen,
Gouda Old
FLAVORED GOUDA
Best of Class: Marieke Gouda,
99.25, Marieke Gouda Caraway
Second Award: Marieke Gouda,
99.05, Marieke Gouda Truffle
Third Award: Marieke Gouda,
99.00, Marieke Gouda Burning
Melange
SMOKED GOUDA
Best of Class: Scott Ness, Old
Europe Cheese, Inc., Benton Harbor, MI, 99.60
Second Award: Marieke Gouda,
Thorp, WI, 99.55
Third Award: Eric Steltenpohl,
Saxon Cheese LLC, Cleveland,
WI, 99.50, Smoked Big Ed’s Gouda
with BBQ Rub
BRIE
Best of Class: Jasper Hill Farm,
Cellars at Jasper Hill, Greensboro,
VT, 99.40, Moses Sleeper
Second Award: Team Troldhede,
Arla Foods, Videbak, Denmark,
99.15, Gyldenrod
Third Award: Paul Sutter, Natural Pastures Cheese Co., Courtenay, British Columbia, Canada,
98.90, Comox Brie
CAMEMBERT
OPEN CLASS: SOFT RIPENED
Best of Class: Concept Fresh Vertriebs GmbH, Pucking, Austria,
98.80, Bio Selection PUR
Second Award: Food Venture
Center, Cellars at Jasper Hill,
Greensboro, VT, 98.50, Harbison
Third Award: Marin French
Cheese, Petaluma, CA, 98.30,
Petite Supreme
OPEN CLASS:
FLAVORED SOFT RIPENED
Best of Class: Marin French
CheesePetaluma, 99.70, Triple
Creme Brie with Black Truffles
Second Award: Concept Fresh,
99.65, Bio Selection WEIN
Third Award: Murray’s Cheese &
Four Fat Fowl, Murray’s Cheese,
Long Island City, NY, 99.60, The
Other Stephen
HARD HISPANIC CHEESES
Best of Class: Gerardo Navarro,
Quesos Navarro, Tepatitlan, Mexico, 99.85, Cotija
Second Award: V&V Supremo
Foods, 99.80, Cotija Wheel
A Better Source
For Cheddar
Est. 2006
We're Proud to offerWhite and Colored Cheddar
ranging from Mild to Extra Sharp in Flavor
Bill Novak II & Ben Novak
3rd Generation WI Licensed Cheese Maker
4th Generation WI Licensed Cheese Grader
4 Generations in the Cheese Business
Third Award: Steve Tollers, Lynn
Dairy, Inc., Granton, WI, 99.30
SMEAR RIPENED SOFT CHEESE
PEPPER FLAVORED MONTEREY
JACK, MEDIUM HEAT
Best of Class: Joseph Gallo Farms,
Atwater, CA, 99.40
Second Award: Southwest Cheese,
Clovis, NM, 99.35
99.25
Jasper Hill Farm, Cellars at Jasper
Hill, 99.15, Winnimere
FRESH HISPANIC CHEESES
98.85, Bio Selection ROT
Best of Class: WW Dairy, Mon- Third Award: Moestl Franz &
roe, WI, 99.55, Queso Fresco
Team, Almenland Stollenkaese
Second Award: Marquez Broth- GmbH, 98.70, Arzberger Argeners International, Hanford, CA, tum
99.50, Queso Casero
Third Award: V&V Supremo
SMEAR RIPENED SEMI SOFT
Foods, Chicago, IL, 99.45, Queso
CHEESE
Fresco
Johannes Schefer, Urnäscher
HISPANIC MELTING CHEESES
Best of Class: Tom Dahmen, Milchspezialitäten AG, Urnäsch,
Chula Vista Cheese for V&V Switzerland, 99.40, Urnäscher
Supremo Foods, Browntown, WI, Hornkuhkäse
Second Award: Hans Kurmann
99.85, Queso Oaxaca Ball
Second Award: Nuestro Queso, Alois Koch AG, Gonten, SwitzerLLC, Kent, IL, 99.80, Queso Oax- land, 99.35, 24 Wochen - höhlengereift
aca Ball
Third Award: Toscana Cheese Third Award: Käserei Gabriel,
Company, Secaucus, NJ, 99.70, Oberbüren, SG, Switzerland,
99.25, Stärnächäs Extra Spicy
Oaxaca Cheese
Claus Katzenberger, Kaeserei
Altenburger Land GmbH Co.,
Hartha, Germany, 99.75
Second Award: Israel Gil, Old
Europe Cheese, Inc., Benton Harbor, MI, 99.70
Third Award: V&V Supremo
Foods, 99.75, Cotija Wheel
Wisconsin Premium 640's
Wisconsin Premium 40 lb. Blocks
Wisconsin Premium 500 lb. Barrels
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Monterey Jack & Colby,
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SMEAR RIPENED HARD CHEESE
Emmi Roth USA, Fitchburg, WI,
99.80, Roth Grand Cru Surchoix
Second Award: Emmi Roth USA,
99.70, Roth’s Private Reserve
Third Award: Andy Hatch,
Uplands Cheese, Dodgeville, WI,
99.65, Pleasant Ridge Reserve
JACK, MILD HEAT
Best of Class: Southwest Cheese,
99.50
Second Award: Maple Leaf Cheesemakers, Inc., Monroe, WI, 99.45
JACK, HIGH HEAT
99.65, Habanero Jack
Second Award: Southwest Cheese,
99.50, Habanero Jack
Third Award: Tillamook County
Creamery, 99.45, Stirred Curd Red
and Green Jalapeno Pepper Jack
OPEN CLASS: PEPPER
FLAVORED, MILD HEAT
99.70, Southwest Reserve
Second Award: John (Randy) Pitman, Mill Creek Cheese, Arena,
WI, 99.65, Pepper Quesadilla
Third Award: Wisconsin Cheese
Group, Monroe, WI, 99.60, Fresco
with Jalapeno
OPEN CLASS: PEPPER
FLAVORED, MEDIUM HEAT
Best of Class: Kurt Keusen, Gourmino Switzerland, 99.55, Swiss
Chili
Second Award: Bruce Workman,
Fair Oaks Farms, Fair Oaks, IN,
99.45, Pepper Havarti
Third Award: Emmi Roth, 99.40,
Roth 3 Chile Pepper Gouda
• See Peppers Winners, p. 13
Small-Scale
Specialty Vats
Cheese, Yogurt, Sour Cream
Kusel Small-Scale Specialty Cheese Vats are specially engineered to maximize
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Tel: 920.338.1571 Fax 920.338.1714
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Bill's Cell: 920.246.9151 • [email protected]
Ben's Cell: 920.246.8789 • [email protected]
www.kuselequipment.com
[email protected]
920-261-4112-phone
March 11, 2016
Pepper Winners
OPEN CLASS: PEPPER
FLAVORED, HIGH HEAT
99.00, Habanero Cheddar
Second Award: Zahirovic Samir,
Glanbia, Twin Falls, ID, 98.90,
Ghost Pepper Cheddar
98.45, Habanero Cheddar
OPEN CLASS:
SMOKED SOFT & SEMI SOFT
Best of Class: Decatur Dairy,
99.55, Smoked Mediterranean
Herb Havarti
Second Award: Blue Team, Rogue
Creamery, Central Point, OR,
99.40, Smokey Blue
Third Award: Steve Stettler,
Decatur Dairy, 99.35, Smoked
Pepper Havarti
OPEN CLASS:
SMOKED HARD CHEESES
Best of Class: Tillamook County
Creamery, 99.35, Smoked Yellow
Cheddar
Second Award: Fernando ChavezSandoval, Gold Creek Farms,
Woodland, UT, 99.20, Smoked
Romano
Third Award: Tillamook County
Creamery, 99.15, Smoked Yellow
Cheddar
Page 13
CHEESE REPORTER
Second Award: Johannes Schefer, Urnäscher Milchspezialitäten
AG, Urnäsch, Switzerland, 99.15,
Urnäscher Holzfasskäse
Third Award: Lake Country Dairy
Team, Arthur Schuman, 99.10,
Habanero and Lime Rubbed Fontal Cheese
Switzerland, 99.70, Spluegen
Indien
Second Award: Mike Matucheski,
Sartori Company, 99.55, Reserve
Chipotle BellaVitano
Third Award: Mike Matucheski,
Sartori Company, 99.45, Reserve
Rosemary & Olive Oil Asiago
REDUCED FAT SOFT &
SEMI SOFT
Best of Class: Team Steenderen,
Milner Mild
Second Award: AlAwad Adieb,
Glanbia Twin Falls, Twin Falls,
ID, 98.95, Reduced Fat MJ
Third Award: Team Steenderen,
Milner Cumin
OPEN CLASS: FLAVORED SOFT
OPEN CLASS: FLAVORED
WITH SWEET OR DESSERT
CONDIMENTS
Best of Class: LeMesurier Don,
Walnut MJ
Second Award: Southwest
Cheese, 99.25, Cranberry Mango
Monterey Jack
Third: Mike Matucheski, Sartori
Company, Antigo, WI, 99.10,
Reserve Espresso BellaVitano
& SEMI SOFT CHEESES
Best of Class: Migros Zürich,
Käsehandel Sprecher, Gossau,
Switzerland, 99.55, Vollfett aus
therm Milch Höhe
OPEN CLASS:
FLAVORED HARD CHEESE
Best of Class: Juerg Fluekiger,
Sennerei Spluegen, Spluegen,
Second Award: Moestl Franz &
GmbH, 99.25, Bergkaese mit Rotwein
Third: Käserei Gabriel, Oberbüren,
Switzerland, 99.15, Galluskäse
OPEN CLASS:
FLAVORED SOFT CHEESES
Best of Class Winner: Losurdo
Foods, Heuvelton, NY, 99.25,
Fresh Mozzarella w/Fresh Basil,
Sundried Tomato
Second Award: Travis Gritt, BelGioioso Cheese, 98.80, Burrata
with Black Truffles
Third: Louis Vazquez, BelGioioso
Cheese, 98.75, Zesty Marinated
Hand Braided Fresh Mozzarella
REDUCED FAT HARD CHEESE
Beemster Cheese, Westbeemster,
Netherlands, 99.25, Paradiso Silver
• See Lowfat Winners, p. 14
OPEN CLASS: SOFT CHEESES
Best of Class: Toscana Cheese
Company, Secaucus, NJ, 99.65,
Fresh Burrata
Group, Nampa, ID, 99.50, Galbani
Mascarpone
Third Award: Narragansett
Creamery, Providence Specialty
Products, RI, 99.15, Crescendo
Stracchino di Crescenza
OPEN CLASS: SEMI SOFT
CHEESES
BEST OF CLASS WINNER &
FINALIST: Aschwanden, Berg-
käserei Aschwanden, Seelisberg,
Switzerland, 99.50, Bergrausch
Second Award: Moestl Franz &
GmbH, Passail, Austria, 99.45,
Teichalmer
Third Award Winner: Reinhard
Rosenauer, Berglandmilch eGen,
Wels, Oberösterreich, Austria,
99.40, Schardinger Moosbacher
Visit us online at
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OPEN CLASS: HARD CHEESES
BEST OF CLASS WINNER &
FINALIST: Andy Hatch, Uplands
Cheese, 99.30, Extra-Aged Pleasant Ridge Reserve
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Page 14
CHEESE REPORTER
Lowfat Winners
Second Award: Team Steenderen,
Milner Aged
Third Award: Beemster Cheese,
99.05, BeemsterLite
LOWFAT CHEESE
Best of Class: Lake Norden
Cheese Company, Lake Norden,
SD, 99.20, Lite Mozzarella
Group, Buffalo, NY, 99.00, Low
Fat Whey Based Ricotta
Third Award: Lactalis American
Group, Buffalo, NY, 98.90, Fat
Free Whey Based Ricotta
REDUCED SODIUM CHEESE
Team Lutjewinkel North-Holland
Gold, FrieslandCampina Export,
99.55, North-Holland BOB
Second Award: Night Shift 2,
Reduced Sodium Cheddar
Third Award: Lake Norden
Cheese, 99.40, Reduced Sodium
Provolone
COLD PACK, CHEESE FOOD
Best of Class: Pine River PrePack, Newton, WI, 99.35, Swiss
and Almond Cold Pack Cheese
Food.
Second Award: Pine River PrePack, 99.25, Aged Asiago Cold
Pack Cheese Food.
Third Award: Pine River PrePack, 99.10, Garlic & Herb Cold
Pack Cheese Food.
COLD PACK SPREAD
Best of Class: Carr Valley Cheese
Co., Inc., LaValle, WI, 99.35,
Swiss Almond Cold Pack Spread
Second Award: Team Merkts Blue
Diamond, Bel Brands USA, Little
Chute, WI, 99.30, Merkts Horseradish Cold Pack Cheese Spread
March 11, 2016
Third Award: Scott’s of Wisconsin, Sun Prairie, WI, 99.20,
Chunky Blue Cold Pack Cheese
Spread
SPREADABLE NATURAL
CHEESES
Best of Class: California Dairies,
Inc., Visalia, CA, 97.90, Cream
Cheese
Second Award: Swiss Valley
Farms Cooperative, Luana, IA,
97.75, Cream Cheese
Third Award: Alouette Cheese
USA, Mahwah, NJ, 97.65, Smithfield Neufchatel
FLAVORED SPREADABLE
NATURAL CHEESES
Best of Class: Alouette Cheese
USA, 99.70, Alouette Le Petite
Fromage Parmesan Basil
Second Award: Kraft Heinz, Beaver Dam, WI, 99.60, Philadelphia
Soft Cream Cheese Spread - Chive
& Onion
Third Award: ABC team, Belje
d.d., Darda, Croatia, 99.55, ABC
Chive Cream Cheese
Third Award: Williams Team #1,
Williams Cheese Company, Linwood, MI, 98.50, Smoked Pepper
Pasteurized Cheese
PASTEURIZED PROCESS
CHEESE SPREAD
Best of Class: Tony Gessler, Lactalis American Group, Merrill, WI,
99.25, Président Wee Brie Cheese
Spread
Second Award: Williams Team
#1, Williams Cheese Company,
Linwood, MI, 99.10, Buffalo Blue
Cheese Spread
Third Award: Team Old Amsterdam, Westland Kaasexport BV,
Huizen, Netherlands, 99.05, Old
Amsterdam Creme/Spreadable
PASTEURIZED PROCESS
CHEESE
Best of Class: Associated Milk
Producers, Inc (AMPI)., Portage,
WI, 99.30, American Swiss Cheese
Slices
Second Award: Land O’Lakes,
Spencer, WI, 99.20, Swiss American Cheese
Third Award: Land O’Lakes,
SOFT GOAT’S MILK CHEESE
Spencer, WI, 99.00, Sharp AmeriBest of Class: Aged Cheese Team,
can Cheese Slice
Vermont Creamery, Websterville,
VT, 99.55, Fresh Crottin
FLAVORED PASTEURIZED
PROCESS CHEESE
Best of Class: Joe Wilson, Biery Pucking, Austria, 99.35, SchlierCheese Co., Louisville, OH, 99.45, bacher Ziegenfrischkäse Natur
Pasteurized Process Bacon Ched- Third: Laura Chenel’s Chevre,
Sonoma, CA, 99.25, Chabis
dar
Second Award: Dave Radley,
FLAVORED SOFT GOAT’S MILK
Yancey’s Fancy, Inc., Corfu, NY,
Best of Class: Alicia Rogers,
99.15, Wasabi Cheddar
Montchevre-Betin, Belmont, WI,
99.45, Sundried Tomatoes & Basil
Goat Cheese
Second Award: Laura Chenel’s
Chevre, Sonoma, CA, 99.40,
Pimento & Garlic Log
Third Award: Idyll Farms, Northport, MI, 99.35, Idyll Pastures with
Garlic and Herbs
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FLAVORED SOFT GOAT’S
MILK CHEESE WITH SWEET
CONDIMENTS
Best of Class: Dennis Cardy,
Montchevre-Betin, 99.30, Rondin
Honey
Second Award: Percy Mendoza,
Montchevre-Betin, 99.15, Cranberry Cinnamon Goat Cheese
Third Award: Laura Chenel’s
Chevre, 99.10, Fresh Chevre with
Orange Blossom Honey
SURFACE RIPENED GOAT’S MILK
Best of Class: Idyll Farms, Northport, MI, 99.30, Idyll Gris
Second Award: Idyll Farms, 99.10,
Idyll Gris
Third Award: Lacteos Martinze,
Haro, Spain, 99.05, Los Cameros
SEMI SOFT GOAT’S MILK
CHEESE
Best of Class: Wijngaard Kaas,
Gourmet Foods International,
Atlanta, GA, 99.50, Wijngaard
Kaas Goat Gouda
Second Award: Cris Bockhop,
Montchevre-Betin, Inc., Belmont,
WI, 99.45, 2# Crumble Plain
Third Award: Reggie Jones, Central Coast Creamery, Paso Robles,
CA, 99.40, Goat Gouda
FLAVORED SEMI SOFT GOAT’S
MILK CHEESE
Best of Class: Carr Valley Cheese,
LaValle, WI, 99.65, Sweet Vanilla
Cardona
Second Award: Cheeseland-Hollandzegveld, Netherlands, 99.50,
Honey Bee Goat Cheese
Third Award: Maxorata, Grupo
Ganaderos de Fuerteventura S.L.,
Las palmas, Spain, 99.45, Maxorata Semicurado Pimenton
HARD GOAT’S MILK CHEESE
Best of Class: Reggie Jones, Central Coast Creamery, Paso Robles,
CA, 99.40, Goat Cheddar
Second Award: Maxorata, Grupo
Ganaderos de Fuerteventura,
99.25, Maxorata Curado Pimenton
Third Award: Anne Doe, Boston
Post Dairy, LLC, Enosburg Falls,
VT, 99.20, Tres Bonne
SOFT & SEMI SOFT SHEEP’S
MILK CHEESE
BEST OF CLASS & FINALIST: Reggie Jones, Central Coast Creamery,
99.55, Ewenique
Second Award: ILBESA, Zamora,
Spain, 99.50, DM SEMICURADO
Third Award: Moestl Franz &
GmbH, 99.40, Arzberger Bellino
FLAVORED SOFT & SEMI SOFT
SHEEP’S MILK CHEESE
Best of Class: Brenda Jensen, Hidden Springs Creamery, Westby,
WI, 99.75, Driftless Honey/Lavender
Second Award: Quesos La Vasco,
Navarra, Spain, 99.60, Queso de
Oveja Ahumado v De Navarra
Third Award: Brenda Jensen,
Hidden Springs Creamery, 99.55,
Driftless Cranberry Cinnamon
• See Sheep Cheeses, p. 15
March 11, 2016
Sheep Cheeses
SURFACE RIPENED SHEEP’S
MILK CHEESE
Moestl Franz & Team, Almenland
Stollenkaese, 99.65, Arzberger
Aurum
99.60, Bio Selection Schaf PUR
Third Award: Moestl Franz &
Team, Almenland Stollenkaese,
99.45, Arzberger Knappenkaese
HARD SHEEP’S MILK CHEESE
Best of Class: ILBESA, Zamora,
Spain, 99.50, Fundador Curado
Second Award: GLC Queserias Entrepinares for Great Lakes
Cheese, Valladolid, Castilla y
Leon, Spain, 99.45, Queso pasteurizado de leche de oveja
Third Award: Liam Callahan,
Bellwether Farms, Petaluma, CA,
99.35, San Andreas
HARD SHEEP’S MILK CHEESE,
AGED 9 MONTHS OR MORE
Best of Class: Quesos Artesanos
Pajarete, Lopicomo S.L., Villamartin, Spain, 99.60, Pajarete Gran
Reserva
Second Award: Cedar Grove
Cheese, Plain, WI, 99.45,
Donatello
Third Award: LÁCTEOS MARTÍNEZ S.L., Haro, Spain, 99.15,
Los Cameros
SOFT & SEMI SOFT
MIXED MILK CHEESE
Best of Class: Carr Valley Cheese,
99.50, Canaria
Second Award: ILBESA, 99.35,
ESQUILA MEZCLA CURADO
Third Award: Queserias Entrepinares for Great Lakes Cheese, 9.25,
Queso iberico de mezcla de leche
de vaca, cabra y oveja
Page 15
CHEESE REPORTER
99.75, Pajarete Curado de Cabra
y Oveja
Second Award: Brenda Jensen,
Hidden Springs Creamery, 99.70,
Meadow Melody Grande Reserve
Third Award: Miguel Angel
Garcia, Baquerolacteas Garcia
Baquero, S.A., Alcazar de San
Juan, Spain, 99.55, Reserva Blending Hard Cheese
SALTED BUTTER
Inc.,Visalia, CA, 99.40
Second Award: Team 2, O-ATKA Milk Products Co-op, Inc.,
Batavia, NY, 99.00
Third Award: Reedsburg 3rd Shift,
Foremost Farms USA, Reedsburg,
WI, 98.95
UNSALTED BUTTER
99.90
Second Award: West Point Dairy
Products, West Point, NE, 99.85
Third Award: Team Holstebro
Butter, Arla Foods, Skanderborg,
Denmark, 99.80
99.60, Whole Milk Cupset Plain
Third Award: Karoun Dairies,
San Fernando, CA, 99.55, Karoun
Whole Milk Yogurt
FLAVORED BUTTER
Best of Class: Pine River Dairy,
Manitowoc, WI, 99.40, Cinnamon
& Honey Butter
Second Award: Epicurean Butter,
Federal Heights, CO, 98.95, Sea
Salt & Cracked Black Pepper Butter
Third Award: Bekkum Family,
Nordic Creamery, Westby, WI,
98.85, Unsalted Cultured Butter
FLAVORED COW’S MILK
YOGURT
Best of Class: Marquez Brothers International, 99.70, Yogurt
Mango
Second Award: Marquez Brothers,
99.65, Yogurt Guava
Third Award: Schreiber Foods,
Richland Center, WI, 99.45, Aussie Style Blueberry Yogurt
COW’S MILK YOGURT
Best of Class: Ron Paris, Sugar
River Dairy, Albany, WI, 99.85,
Whole Milk Plain Yogurt
Second Award: West Seneca Culture Division, Upstate Niagara
LOWFAT COW’S MILK YOGURT
Cooperative, 99.75
Second: Karoun Dairies, 99.55
• See Yogurt Winners, p. 16
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.
FLAVORED SOFT & SEMI SOFT
MIXED MILK CHEESE
Best of Class: Lorraine Lambiase,
Lumazu LLC dba Nettle Meadow,
Warrensburg, NY, 99.40, Apple
Cider Syrup Fromage Frais
Second Award: La Maison Alexis
de Portneuf, St-Laurent, Canada,
98.90, Snow Goat Fig & Oranges
Third Award: Maxorata, 98.60,
Selectum semicurado pimentón
SURFACE RIPENED
MIXED MILK CHEESE
Best of Class: Sheila Flanagan,
Lumazu LLC dba Nettle Meadow,
Warrensburg, NY, 99.45, Kunik
Second Award: Claus Katzenberger, Kaeserei Altenburger Land
GmbH Co., Hartha, Germany,
99.35, Altenburger Ziegenkaese
Third Place Award: Sandra
Proulx, Happy Days Dairies,
Salmon Arm, Canada, 99.20, Double Decker
HARD MIXED MILK CHEESE
Quesos Artesanos Pajarete, Lopicomo S.L., Villamartin, Spain,
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
Page 16
Yogurt Winners
Third: Karoun Dairies, 99.40,
Gopi Indian Style Low Fat Yogurt
FLAVORED LOWFAT COW’S
MILK YOGURT
99.05, Lowfat Blended Yogurt Orange Cream
Second Place Award: Ludwig
Dairy, Inc., Dixon, IL, 99.00,
Yogurt 5 Grain Twist - Strawberry
& Grains.
Third: West Seneca Culture Division, Upstate Niagara Cooperative,
West Seneca, NY, 98.90, Lowfat
Blended Yogurt - Coffee
HIGH PROTEIN COW’S MILK
YOGURT
Best of Class: Cultured Products
Team, Cabot Creamery, 99.55,
Vermont Greek Yogurt 10%
Second Award: Tillamook County
Creamery, 99.25, % Plain Farmstyle Greek Yogurt
Third Place Award: West Seneca
Culture Division, Upstate Niagara
Cooperative, 99.15, Nonfat Greek
Plain
FLAVORED HIGH PROTEIN
COW’S MILK YOGURT
Best of Class: Schreiber Foods,
Richland Center, WI, 99.70,
Greek Nonfat Black Cherry
Second Award: West Seneca Culture Division, Upstate Niagara
Cooperative, 99.65, Vanilla Greek
Third: Adam Buholzer, Klondike
Cheese Co., Monroe, WI, 99.60,
Odyssey Greek Yogurt Peach
YOGURT, ALL OTHER MILKS
Best of Class: Paul Sutter, Natural Pastures Cheese Company Ltd.,
CHEESE REPORTER
98.80, McClintock’s Farm Water
Buffalo Yogurt
Second Award: George Roehrig and Team, LaClare Farms,
Malone, WI, 98.50, LaClare Farms
Goat Milk Yogurt- Blueberry
Third Award: Ron Paris, Sugar
River Dairy, 98.40, Whole Sheep
Milk Yogurt
PREPARED CHEESE
FOODS
Best of Class: Paul
Gretzinger, BelGioioso
Cheese, 99.60, Fresh
Mozzarella Prosciutto
Basil Roll
Second Award: Pasture
Pride Cheese, Cashton,
WI, 99.55, Juustoleipa
DRINKABLE CULTURED
Italiano
PRODUCTS
Best of Class: Ludwig Dairy, Third Award: Carr Valley Cheese Co., 99.15,
99.80, Kefir - Plain
Second Award: Ben Gregersen, Bread Cheese
Sierra Nevada Cheese Co., WilNATURAL SNACK
lows, CA, 99.55, Graziers GrassCHEESE
Fed Kefir Plain
Best of Class: Arthur
Third Award: Alex Quiles, TropiSchuman, 99.75, Cello
cal Cheese Industries, Inc., Perth
Whisps
Amboy, NJ, 99.45, Mango
Second: V&V Supremo
Foods, Chicago, IL,
OPEN CLASS:
99.55, Queso Fresco
SHREDDED CHEESE
Best of Class: Team 4, Jerome Third Award: Arthur
Cheese Co., Jerome, ID, 99.05, Schuman, 99.35, Cello
Colored Cheddar/Monterey Jack Whisps - Parmesan
Shred Blend
Second Award: Northside TeamPlymouth, Great Lakes CheesePlymouth, WI, 99.00, Parmesan
Matchstick Package
Third Award: Masters Gallery
Foods, Inc., 98.95, Essential Everyday Shredded Colby Jack
OPEN CLASS:
SHREDDED CHEESE BLENDS
Best of Class: Masters Gallery
Foods,99.55, Harris Teeter Shredded Mozzarella Provolone with
Spice Blend
Second Award: Jeff Mattes, Chula
Vista Cheese Co./ V&V Supremo
Foods, Browntown, WI, 99.10,
Second AwardQueso Quesadilla/
Queso Oaxaca Blend
Third: Team Appleton Shred,
Foremost Farms USA, Appleton,
WI, 98.90, Three Cheese Blend
Mozz/Provolone/Cheddar
CHEESE BASED
SPREADS
Best of Class: Williams
Team #1, Williams
Cheese, 98.90, Garden
Vegetable Gourmet
Spreadable Cheese
Second Award: Owl’s
Nest Blue Diamond,
Bel Brands USA, Little Chute, WI, 98.40,
Horseradish Spread
Third Award: Team
Owl’s Nest Diamond,
Bel Brands USA, 97.80,
Cheddary
Cheese
Spread.
March 11, 2016
March 11, 2016
Jan. Dairy Trade
Dairy exports to leading markets
during January, on a value basis,
with comparisons to January of
2015, were: Mexico, $95.6 million,
down 9 percent; Canada, $44.6
million, up 4 percent; China,
$24.9 million, down 14 percent;
Philippines, $20.3 million, up 20
percent; Japan, $19.4 million,
down 15 percent; South Korea,
$15.1 million, down 55 percent;
and Indonesia, $13.6 million, up
6 percent.
Cheese exports during January
totaled 48.3 million pounds, down
8 percent from January of 2015.
The value of those cheese exports,
$92.5 million, was down 14 percent.
Leading markets for US cheese
exports during January, on a volume basis, with comparisons to
January of 2015, were: Mexico,
16.6 million pounds, up 30 percent; South Korea, 6.1 million
pounds, down 57 percent; Japan,
5.8 million pounds, down 16
percent; Australia, 2.9 million
pounds, up 47 percent; Chile, 1.7
million pounds, up 48 percent; and
Saudi Arabia, 1.5 million pounds,
up 19 percent.
Nonfat dry milk exports during January totaled 94.6 million
pounds, up 23 percent from January of 2015. The value of those
exports, $97.8 million, was up 1
percent.
Dried whey exports during January totaled 29.6 million pounds,
down 1 percent from January of
2015. The value of those exports,
January whey protein concentrate exports totaled 19.4 million
pounds, up 47 percent from January of 2015. The value of those
exports, $15.6 million, was down
4 percent.
Lactose exports during January
totaled 62.6 million pounds, up
The value of those lactose exports,
Delta Instruments
Acquired By Perten
Instruments
Hagersten, Sweden—Perten
Instruments recently announced
the acquisition of Delta Instruments, a Netherlands-based manufacturer of analyzers and testing
equipment for milk and dairy products.
Delta Instruments is a manufacturer of rapid routine analytical
instrumentation for the analysis of
milk and milk derivatives.
The company’s product portfolio includes milk analyzers for dairy
processing industries and payment
laboratories as well as dairy herd
Page 17
CHEESE REPORTER
Butter exports during January
totaled 1.4 million pounds, down
The value of those exports, $2.7
million, was down 54 percent.
January ice cream exports
totaled 7 million pounds, down 8
percent from January of 2015. The
value of those exports, $10.2 million, was also down 8 percent.
Cheese Imports Jump 50%
During January, US cheese imports
totaled 38.5 million pounds, up 50
percent from January of 2015. The
value of those imports, $106.1 million, was up 25 percent.
Leading suppliers of US cheese
imports in January, on a volume
basis, with comparisons to January
of 2015, were as follows:
New Zealand, 5.6 million
pounds, up 455 percent.
Italy: 5.5 million pounds, up 38
percent.
France: 3.1 million pounds, up
23 percent.
Lithuania: 3.1 million pounds,
up 171 percent.
Canada: 2.3 million pounds,
down 6 percent.
Netherlands: 2.1 million
Switzerland: 1.8 million
Nicaragua: 1.7 million pounds,
up 138 percent.
Spain: 1.4 million pounds, down
37 percent.
United Kingdom: 1.4 million
Australia: 1.4 million pounds,
up 1,424 percent.
Ireland: 1.3 million pounds, up
25 percent.
Denmark: 1.3 million pounds,
up 87 percent.
Germany: 1.0 million pounds,
down 30 percent.
Other Dairy Imports
Imports of other (non-cheese)
dairy products during January were
valued at $169.9 million, up 6 percent from January of 2015.
January imports of butter and
other milkfat-based products (primarily anhydrous milkfat) totaled
11.5 million pounds, up 99 percent
from January of 2015.
improvement laboratories.
Perten Instruments, which was
founded in 1962, was itself recently
acquired by PerkinElmer.
Perten provides instruments
for compositional and functional
analysis.
These instruments measure an
array of dairy products and ingredients including cheese, butter, whey
products, dairy powders, stabilizers,
cream, rennet and more.
Perten’s product range includes
NIR instruments for both at-line
and on-line use, texture analyzers
and rheology equipment.
For more information, visit
www.perten.com or www.deltainstruments.com.
Value of US
Import
Dairy
Exports
US Cheese Imports
Leading Suppliers
Volume Basis
January 2016
January 2011 - 2016; millions of dollars
600
14.3%
Italy
575
550
8.1%
34.5%
5.5%
France
8.1%
4.5%
4.7%
525
500
475
450
425
5.9%
400
14.4%
375
Italy
France
Netherlands
Lithuania
Canada
New Zealand
Switzerland
Nicaragua
Other
350
325
300
Butter imports during January
totaled 5.4 million pounds, up 94
percent from January of 2015 it
was reported.
Leading suppliers of US butter imports during January, on a
volume basis, with comparisons
to January of 2015, were: Ireland, 3.0 million pounds, up 576
percent; New Zealand, 727,341
pounds, down 43 percent; France,
513,961 pounds, down 39 percent;
Chile, 512,663 pounds, up from
zero pounds; Costa Rica, 209,475
pounds, up from zero pounds; and
Mexico, 200,655 pounds, up from
zero pounds.
Casein imports during January
Leading suppliers, with comparisons to January of 2015, were: New
2011 2012 2013 2014 2015 2016
Zealand, 7.7 million pounds, up 86
percent; and Ireland, 1.8 million
January imports of caseinates
Leading suppliers, with comparisons to January of 2015, were: New
Zealand, 1.4 million pounds, up
167 percent; the Netherlands, 1.2
million pounds, down 41 percent;
and Denmark, 1.1 million pounds,
up 234 percent.
Imports of Chapter 4 milk protein concentrates (MPCs) during January totaled 10.5 million
pounds, up 3 percent from January
of 2015.
January imports of Chapter 35
milk protein concentrates totaled
2.1 million pounds, up 14 percent
from a year earlier.
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Page 18
CHEESE REPORTER
CDFA Sets Hearing
by the CDFA’s Dairy Marketing
Branch no later than 4:00 p.m.
on Monday, March 28, 2016. The
CDFA encourages all alternative
proposals to be sent via e-mail,
to [email protected], or faxed to
(916) 900-5341.
Proponents of any alternative
proposal submitted should address,
at a minimum, the economic conditions that would support extending the effective date of the current
temporary dry whey scale or adjustments to either the temporary or
permanent dry whey scales in the
Class 4b pricing formula.
This will be the second time in
less than a year that the CDFA
has called a hearing, on its own
motion, to consider proposed
changes to the Class 4b pricing
formula. That hearing considered
proposed amendments with a sunset clause having an expiration
date not to exceed 24 months.
Last year’s hearing, which took
place on June 3, resulted in a temporary change to the dry whey
scale in the Class 4b formula, effective August 1, 2015, through July
31, 2016.
The whey factor value under the
temporary dry whey scale now in
effect ranges from zero cents per
hundredweight when the monthly
average dry whey price is under
21 cents to $2.0050 per hundred
when the monthly average dry
whey price is 60 cents per pound
or higher.
For last year’s hearing, two alternative proposals were submitted,
a processor proposal submitted by
Dairy Institute of California and
a producer proposal submitted by
California Dairy Campaign, Milk
Producers Council and Western
United Dairymen.
Dairy Institute’s proposal would
have updated the whey scale by
basing it on the cost of producing
liquid whey protein concentrate
(WPC). Specifically under the
Dairy Institute’s 2015 proposal,
the whey contribution to the Class
4b price would have ranged from
25 cents per hundredweight when
the WPC34 price was less than 75
cents per pound to $1.25 per hundred with the WPC34 price was
$1.35 per pound or higher.
Dairy Institute explained when
it submitted its proposal last May
that the changes it was proposing
would “make the Class 4b pricing
formula better reflect the current
market situation” and would “balance the needs of producers and
the diverse types of cheese plants”
that operate in Callifornia.
Testimony supporting the processor proposal advocated increasing the Class 4b price in a more
modest manner, the hearing panel
noted in its report, using a new
WPC34 price series, which could
be more representative of manufacturing conditions faced by
California cheese plants than the
current price series based on dry
whey.
In its report, the hearing panel
noted that, since its inclusion in
the Class 4b pricing formula in
2003, the whey factor has used
dry whey as the basic commodity.
However, since dry whey is produced consistently by only one
of approximately 57 California
cheese plants, a whey factor based
on dry whey does not appear to
accurately represent the manufacturing conditions of most California cheese plants.
Despite relating better to some
California cheese plants, the
hearing panel had some concerns
regarding a whey factor based on
WPC34. First, the majority of
California’s cheese plants do not
recover a value-added product
from their whey stream.
Second, a whey factor based
on WPC34 may not track a whey
factor based on dry whey when
comparing cheese-milk prices paid
by California’s out-of-state competitors with California prices, the
hearing panel said.
The 2015 producer proposal
would have modified the sliding
scale in effect at the time in the
Class 4b formula to allow the whey
factor to more closely reflect the
whey value generated by the current Class III formula in federal
orders.
Specifically, the producer groups
proposed that the whey value in
the Class 4b formula would be zero
if the average Western monthly
dry whey price was less than 20
cents per pound; and then range
from 3.6 cents per hundredweight
when the dry whey price was 21.0
to 21.99 cents per pound up to
$4.00 per hundred when the dry
whey price was more than 86 cents
per pound.
Testimony supporting the producer proposal advocated for
increasing the Class 4b price for
reasons of producer equity and to
narrow the gap between the Class
4b price and the federal order Class
III price.
Since 2011, the CDFA has
held six public hearings that have
addressed the Class 4b pricing formula and the valuation of whey.
Generally speaking, most of the
topics discussed during last year’s
hearing were the same as those discussed in previous Class 4b hearings, and much of the testimony
provided by witnesses was similar,
if not the same.
Last year’s hearing took place
after three dairy cooperatives petitioned USDA to hold a public
hearing to establish a federal order
for California, but before USDA
decided to hold that hearing. That
proceeding continues, with posthearing briefs and proposal modifications due by March 31, 2016.
Call 608-246-8430 or email: [email protected] to subscribe or
for questions regarding the Cheese Reporter App
March 11, 2016
Changes To National
Dairy FARM Program
Approved By NMPF
Board; Aim Is To Boost
Effectiveness, Credibility
Arlington, VA—The National
Milk Producers Federation’s
(NMPF) board of directors this
week approved changes to the
National Dairy FARM (Farmers Assuring Responsible Management) program intended to
strengthen the effectiveness and
credibility of its animal care standards.
Available to all US dairy farmers, FARM is a voluntary set of
guidelines designed to demonstrate
farmers’ commitment to outstanding animal care and a quality milk
supply. Cooperatives, proprietary
milk processors, and individual
producers are using the program
to assure consumers that the dairy
foods they purchase are produced
with integrity.
Revisions to the FARM program occur every three years and
are based on input from farmers,
veterinarians, and others involved
in the FARM program’s technical writing group, NMPF’s animal
health and wellbeing committee,
and recommendations received
through a public comment period.
The revision process began last
May; the NMPF board’s decision
to approve the recommended revisions was the final step in the process. The updates approved during
NMPF’s board meeting this week
will be reflected in version 3.0
of the program when it is implemented starting January 1, 2017.
One outcome of the revisions
is a greater emphasis on accountability among program participants. The advisory committees
identified several FARM program
guidelines which they felt deserved
heightened focus and attention.
Such criteria include a greater
emphasis on employee training,
having a documented veterinarianclient patient relationship, updated
protocols on euthanasia and nonambulatory cattle, and the cessation of tail docking.
“The core of the FARM program is the concept of continuous
improvement,” said Jim Mulhern,
NMPF’s president and CEO. “Not
only do dairy farmers in the program work hard to evolve and
improve their practices over time,
but we work hard to ensure that
the FARM program guidelines
reflect the more up-to-date scientific research and advice from our
technical experts.”
Though evaluations on the
new version of the FARM program won’t begin until next year,
new resources and training materials will be available to program
participants beginning in April.
For more information, visit www.
nationaldairyfarm.com.
March 11, 2016
Cottage Cheese Maker
good culture Closes $2.1
Million Financing Round
With Investments From
General Mills, CAVU
Los Angeles, CA—good culture, an Irvine, CA-based cottage
cheese manufacturer and marketer,
announced this week that it has
closed a $2.1 million strategic
financing round with lead investments from CAVU venture partners, and 301 INC, General Mills’
new business development and
venture unit.
“We are so excited to partner
with CAVU and General Mills
and look forward to making good
culture a household name,” said
Jesse Merrill, good culture’s CEO
and co-founder. “Cottage cheese
needs a comeback, and good culture is now well-poised to make
that a reality.”
good culture offers organic
savory and sweet cottage cheese
varieties, including Strawberry
Chia, Blueberry Acai Chia, Sundried Tomato, Kalamata Olive,
and Classic, all sold in 5.3-ounce
packages.
“We are excited to announce
our newest partnership with
good culture and look forward to
developing and bringing such an
innovative brand to millions of
consumers,” said Clayton Christopher, founder of Sweet Leaf Tea
and now co-founder of CAVU
venture partners.
“We are thrilled to partner with
good culture,” said John Haugen,
vice president and general manager of 301 INC., the new business development and venturing
unit within General Mills. “Their
mission and vision, coupled with
General Mills’ extensive resources,
will give good culture tremendous
opportunity to grow this remarkable, on-trend offering to meet
the increasing consumer interest
in nutrient dense, high protein
snacks.”
Through 301 INC., entrepreneurs and early stage food companies have access to capital and
the knowledge and expertise of
General Mills to develop, grow
and expand their businesses. 301
INC., which takes its name from
the address of the original Pillsbury
A Mill in Minneapolis, is seeking
businesses that have demonstrated
early success in the marketplace,
have a remarkable product offering
and a strong, expandable brand.
“The rapidly evolving consumer
landscape is dramatically changing the game in the food industry,”
Haugen said. “Tremendous opportunity exists outside of General
Mills to partner with and foster
emerging food brands.”
For more information on good
culture, visit www.goodculture.
com. For more information about
301 INC., visit www.301inc.com.
Page 19
CHEESE REPORTER
Plant Based Foods Association To Promote
Plant-Based Versions Of Dairy, Other Products
Charter Members Include
Several Companies That
Produce Plant Based
Cheese, Milk, And Other
Dairy Alternatives
San Francisco, CA—Some
23 food companies this week
announced the launch of the Plant
Based Foods Association, which is
described as the first trade association to represent the $3.5 billion
plant-based foods sector.
The association will engage
in education, promotion, and
advance policies to meet what
it says is increasing consumer
demand for plant-based foods. The
organization says that numerous
health organizations recognize the
need to shift towards a plant-based
diet, for both health and environmental benefits.
According to newly released
data from SPINS, a retail sales data
company for the natural and specialty products industry, the total
market for the plant based foods
sector (excluding data from Whole
Foods Market) is almost $3.5 billion in sales. The category, which
includes plant-based versions of
milk, cheese, yogurt, cream, meat
and other foods, has grown more
than 8.7 percent over the last two
years.
Driving the growth are plantbased “milks,” which at $2.1 billion in sales have enjoyed 14.4
percent growth in total sales volume over the last two years. Plantbased yogurts have grown by 12.7
percent over two years.
“Our data shows strong growth
for this food sector,” said Kora
Lazarski, SPINS’ strategic alliance
manager. “With a new trade asso-
ciation focused on developing this
industry further, we expect these
figures will continue to grow in the
coming years as new products are
launched to meet consumer interest and demand.”
Founding association board
members are Daiya Foods, which
makes dairy-free cheese; Follow
Your Heart, which produces vegan
cheese, dips and spreads and other
products; Miyoko’s Kitchen, which
makes vegan cheese, butter and
other products; The Tofurky Company; and Upton’s Natural.
“In the next five to 10 years, we
are going to see a massive explosion of interest in plant-based
foods. We are going to see many
new companies and many success
stories,” said Jaime Athos, CEO of
The Tofurky Company and board
president of the Plant Based Foods
Association.
In addition to the association’s
five founding board members,
18 food companies have joined
as charter members of the Plant
Based Foods Association, including, among others: Axiom Foods,
which produces dairy-milk alternatives; Califia Farms, which
makes beverage products under the
“Almondmilk” brand; Heidi Ho,
which produces vegan cheese alternatives; Luna and Larry’s Coconut
Bliss, which makes non-dairy frozen desserts; Malk Organic, which
produces nut milks; Melt Organic,
which produces, among other
things, spreads that it refers to as
“luscious butter improvements”;
New Barn, which makes almond
milk; Nutpods, which produces
dairy-free creamer; and Treeline
Cheese, which makes treenut
cheeses.
Additional charter members
include Beanfields Snacks, Freja’s
Foods, Louisville Vegan Jerky Co.,
Match Meats, New Wave Foods,
Next Level Burger, Real Food
Daily, Sweet Earth Natural Foods,
and Tofuna Fysh.
“In the next five
to 10 years, we are
going to see a massive
explosion of interest in
plant-based foods.”
—Jaime Athos,
The Tofurky Company
In Washington, DC, the Plant
Based Foods Association is working with Elizabeth Kucinich, who
recently offered comments to the
US Department of Agriculture
on how the Dietary Guidelines
for Americans should encourage
shifting toward a plant-based diet
to improve public health and help
protect the environment.
“Combined with the rising
demands of conscious consumers, the Plant Based Foods Association can help shift public policy
towards a better, more sustainable
food system,” Kucinich said.
“Every other sector of the food
industry, from sugar to organics, is
represented in the policy arena,”
commented Michele Simon, executive director of the Plant Based
Foods Association, who has 20
years of experience in food law and
policy.
The Plant Based Foods Association said it will use various legal
strategies, often in collaboration
with other organizations, to challenge policies and practices that it
feels undercut its members in the
marketplace.
COMPANY NEWS
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SUPPLIER NEWS
www.cheesereporter.com/events.htm
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ADPI Announces 2016 Schedule Of Dairy
Conferences, Seminars & Workshops
Elmhurst, IL—The American
Dairy Products Institute (ADPI)
has recently announced its 2016
lineup of conferences, seminars
and workshops for the dairy industry.
On May 10-12, ADPI will
sponsor an official FSMA/FSPCA
Preventative Controls Qualified
Individual Workshop at the Concourse Hotel in Madison, WI.
Led by ADPI Center of Excellence member Allen Sayler, the
workshop will provide practical
information to attendees on FSMA
preventive controls for human
foods requirements to be implemented by food processing plants
and enforced by FDA starting for
large plants in mid-September.
The workshop will also include
exercises and quizzes at the end of
each chapter to reinforce training
materials on how to build an FSMA
PCHF-compliant food safety and
preventative control plan.
The ADPI Dairy Ingredient
Seminar will be held Sept. 27-28 at
the Fess Parker Hotel in Santa Barbara, CA. This meeting is designed
to bring industry leaders together
3-A SSI Education
Program And Meeting
Scheduled For May
Milwaukee, WI—3-A Sanitary
Standards, Inc. (3-A SSI) recently
announced the program and schedule of events for its 2016 education
program and annual meeting here
May 16-19 at the Clarion Hotel &
Conference Center.
A special introductory program
and networking session will be
available for education program
registrants on Monday evening
– 3-A SSI for Beginners and the
Basics of Sanitary Design. This
program provides an overview of
the elements of hygienic equipment design that distinguish 3-A
Sanitary Standards.
The education program, entitled
“Building and Sustaining Hygienic
Design for Food Processing,” will
take place on Tuesday. It highlights the importance of hygienic
design, from the training needs
of new industry members to the
maintenance and auditing of complex food processing systems and
fabrication issues such as welding
and seals.
The speaker lineup includes
to discuss future market opportunities and end uses for whey proteins
and dry milk.
ADPI will return to Madison
Oct. 25-26 for its Technical Seminar at the Concourse Hotel. Industry researchers will review new
applications and opportunities for
dairy ingredients.
Immediately following the
Technical Seminar, ADPI will
hosts its Lactose Seminar on Oct.
27 at the same location. This oneday event will focus on lactose and
the latest developments in the lactose industry.
ADPI and the CME Group will
co-host the Dairy Risk Management Seminar Nov. 2-4 in Chicago. This event is specifically
designed to help dairy industry
participants learn the key concepts involved in managing price
risk and volatility in the dairy
commodity markets.
The meeting will also introduce
the fundamentals of hedging with
dairy futures and options contacts.
For more information on any of
the meetings or to register online,
visit www.adpi.org.
Alejandro Echeverry, Texas Tech
University, on building and sustaining hygienic design for food
processing; Steve Blackowiak,
Buhler AG, on hygienic equipment design by the numbers; Greg
Marconnet, Marconnet Technologies, LLC, on process integration
for hygienic design; and Ronald
Schmidt, University of Florida
and Ludvig Josefsberg, European
Hygienic Engineering & Design
Group, on hygienic equipment
design and food safety audits for
global food safety.
Topics to be discussed include
hygienic welding, workforce
engagement in food processing,
the latest in mechanical seals, and
sanitation challenges in retail delis.
The annual meeting will take
place Wednesday with reports on
3-A SSI programs and services,
and a forum on current issues.
Work group sessions will begin late
Wednesday morning and continue
through Thursday afternoon.
Registration is required for all
events. A registration fee applies
only to the introductory event on
Monday and the education program.
To register online, visit www.3-a.
org/Events.
HACCP Certification
Workshop Planned For
March 30 In Monroe, WI
Monroe, WI—The Wisconsin
Manufacturing Extension Partnership (WMEP) is hosting a
HACCP certification workshop
here Wednesday, March 30 at
Blackhawk Technical College.
Students will learn how to write
a HACCP plan using a standard
starter template, implement a
HACCP system and practice common GMPs.
They will also be taught the
basics of food microbiology, sanitation and prerequisite programs.
Cost is $350 for the first person
from a company and $300 for additional attendees.
To register, visit www.cvent.com/
events/haccp-certification-monroe.
PLANNING GUIDE
April 11-13: International
Dairy Federation Dairy Science & Technology Symposium, Dublin, Ireland. For more
information, visit www.idfingredientsandcheese2016.com.
•
April 12-14: International
Cheese Technology Expo, Wisconsin Center, Milwaukee, WI.
Visit www.cheeseexpo.org.
•
April 16-19: International Milk
Haulers Association. Visit www.
milkhauler.org.
•
April 24-26: ADPI, ABI Joint
Annual Conference, Hyatt
Regency Chicago, Chicago, IL.
Visit www.adpi.org for more
information.
Sales Representatives
We are only as strong as our REPS. Come join our team!
Plastopil is a major producer and supplier of flexible packaging for some of
the largest bulk cheese producers in North America.
We are currently interviewing sales reps for the Pacific Northwest, Midwest,
California and Texas territories.
If you are interested in this excellent opportunity, email:
Mr. M. Hazarie
[email protected]
CHEESECLOTH
•
•
•
•
All constructions available
Medical grade, superior quality
Manufactured in clean-room environment
Packed in convenient pre-folded boxes
CHEESE REPORTER SPECIAL
Grade 60 (32x28) White Cheesecloth
$241*/Case
36” Wide x 60 Yards
We carry a full line of dairy industry products including microfiber cloths,
mops, and specialized terry udder-wiping products.
Contact Lucy Bauccio to discuss your needs & discount volume pricing
267-238-1643 • [email protected]
*Sold by the case only
d's Dairy In
orl
d
W
Since 1876
ee
ry W kly
ust
Serving the
March 11, 2016
Page 21
CHEESE REPORTER
MARKET PLACE
CLASSIFIED ADVERTISING
phone: (608) 246-8430 fax: (608) 246-8431
The “Industry’s” Market Place for Products, Services, Equipment and Supplies, Real Estate and Recruitment
1. Equipment for Sale
1. Equipment for Sale
4. Walls, Flooring
7. Help Wanted
FOR SALE: 7,000 Gallon Coldwall
Tank. 1,500 Gallon Cream Tank. DeLaval 2,300 Gallon Homogenizer. Damrow
8’ Double Row Press with Air Heads.
20 hp Ampco Pump. Walker 5,500 Gallon Silos (2). Call Don at Eaton Equipment. (608) 375-2256.
FOR SALE: Car load of 300-400-500
late model open top milk tanks. Like
new. (262) 473-3530
EPOXY OR FIBERGLASS floors, walls,
tank-linings, and tile grouting. Installed by
M&W Protective Coating Co. LLC. Call
(715) 234-2251
2. Equipment Wanted
EXTRUTECH PLASTICS Sanitary
POLY BOARD© panels provide bright
white, non-porous, easily cleanable
surfaces, perfect for non-food contact
applications. CFIA and USDA accepted
and Class A for smoke and flame. Call
888-818-0118 or epiplastics.com.
FULL-TIME: UPLANDS CHEESE in
Dodgeville, Wisconsin is hiring a fulltime Shipping and Office Manager to
coordinate all cheese shipments and
customer communications. Excellent
wages and paid time off. Contact Andy
Hatch at 608-935-5558 or at [email protected]
MSA 200 WESTFALIA SEPARATOR.
Just arrived. Perfect Bowl condition NO PITTING. Two for sale. Call Great
Lakes Separators at (920) 863-3306 or
e-mail [email protected].
SEPARATOR NEEDS - Before you buy
a separator, give Great Lakes a call.
TOP QUALITY, reconditioned machines
at the lowest prices. Call Dave Lambert, Great Lakes Separators at (920)
863-3306; e-mail drlambert@dialez.
net.
FOR SALE: 1500 and 1250 cream
tanks. Like New. (800) 558-0112. (262)
473-3530.
HIGH CAPACITY SEPARATOR:
Alfa-Laval hmrpx 718 HGV hermetic
separator. 77,000 pounds per hour separation/110,000 pounds per hour standardization. Call Great Lakes Separator
at 920-863-3306 or email drlambert@
dialez.net.
WANTED TO BUY: Westfalia or AlfaLaval separators. Large or small. Old or
new. Top dollar paid. Call Great Lakes
Separators at (920) 863-3306 or email
[email protected]
ULLMER’S DAIRY EQUIPMENT
is looking to buy used daisy hoops,
midget hoops, A-frame presses, 20 lb
block molds, water/milk silos, homogenizers, and separators. Please contact
us at (920) 822-8266 or e-mail us at
[email protected].
Advertise here. Call 608-246-8430
for more information or email info@
cheesereporter.com
3. Cheesecloth
GO DIRECT! CHEESECLOTH - All
constructions, medical grade. Microfiber and dairy wipers too. Contact Lucy
Bauccio at Monarch Brands by emailling [email protected] or
call 267-238-1643

5. Real Estate
DAIRY PLANTS FOR SALE: http://
dairyassets.webs.com/dairy-plants.
Call Jim at 608-835-7705
FOR SALE: Specialty powder products
company. Small but rapidly growing.
Wisconsin location. Owner’s health is
forcing this sale. Reply to Box J-1085,
c/o Cheese Reporter, 2810 Crossroads
Dr., Madison WI 53718
10. Cheese & Dairy Products
FOR SALE: Wisconsin 10 month
aged StarK Kosher Parmesan and 3
month aged Asiago. Shreds, blocks,
chunks, loaves. For more information
email: [email protected]
FOR SALE: Pecorino (from sheep’s
milk) for grating, available in
competitive price. For and interest,
email Mr. Peppi at dtdairytradeltd@
gmail.com
6. Promotion & Placement
PROMOTE YOURSELF - By contacting Tom Sloan & Associates. Job
enhancement thru results oriented
professionals. We place cheese makers, production, technical, maintenance,
engineering and sales management
people. Contact Dairy Specialist David
Sloan, Tom Sloan or Terri Sherman.
Tom Sloan & Associates, Inc. PO Box
50, Watertown, WI 53094. Call: (920)
261-8890 or FAX: (920) 261-6357; or
email: [email protected]
7. Help Wanted
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


 
CAREERS IN DAIRY FINANCE
Herbein is recruiting for some of our top notch
dairy clients. For additional information or to
submit your resume, please contact us at
[email protected].
Controller - Mid Atlantic Region
Controller - Southern New Jersey
Market Administrator - New York
Plant Finance Manager - Texas
Internal Auditor (1 yr. exp.) - Kansas City
www.herbein.com
Page 22
California Class 1 Minimum Prices &
Other Advanced Prices - April 2016
Class 1:
Northern CA
Southern CA
March 11, 2016
CHEESE REPORTER
Lb. Fat
$2.2252
$2.2252
Lb. SNF
$0.6761
$0.6761
Statewide Average CWT Price
Based Upon Production
Based Upon Utilization
Equivalent
LB. Fluid
$0.0181
$0.0212
Per CWT
$15.26
$15.53
$15.27
$15.41
$1.80
March 9, 2016—AMS’ National Dairy Products Sales Report. Prices included are provided each week by manufacturers. Prices
collected are for the (wholesale) point of sale
for natural, unaged Cheddar; boxes of butter
meeting USDA standards; Extra Grade edible
dry whey; and Extra Grade and USPH Grade
A nonfortified NFDM. • Revised
$1.70
Style and Region
March 5
CME vs AMS
$1.60
$1.50
40-Pound
Block Avg
$1.40
M A M
WEEK ENDING
Feb. 27
J
J
A
S O
N
D J
Feb. 20
F
M
Feb. 13
40-Pound Block Cheddar Cheese Prices and Sales
Commodity Market Prices
Product
Cheese, US 40-block, CME
AA Butter, CME
CA Extra Grade & Grade A NFDM
Western Dry Whey (Mostly)
$ Per LB.
$1.4920
$1.9858
$0.7648
$0.2500
Commodity Reference Price for April Class 1 - $15.7308
Lactose Prices
DAIRY PRODUCT SALES
Since 2010
Weighted Price
US
Sales Volume
US
1.5049
11,658,815
Dollars/Pound
1.5040
Pounds
13,020,176•
1.4933
1.4958
13,014,284
12,916,651
500-Pound Barrel Cheddar Cheese Prices, Sales & Moisture Contest
Weighted Price
Dollars/Pound
US
1.5685
1.5958
Weighted Price Adjusted to 38% Moisture
US
1.4965
1.5205•
Sales Volume
Pounds
US
9,833,272
8,779,044•
Weighted Moisture Content
Percent
US
35.02
34.93•
High/Low Range (Central and West: Mostly)
1.5833
1.5797
1.5126
1.5074
9,508,649
9,673,471
35.10
35.03
Butter
Weighted Price
US
Sales Volume
US
$1.02
$0.92
$0.82
2.0330
3,680,475
Dollars/Pound
2.0737
Pounds
4,146,845
2.1303•
2.1496•
5,463,315•
4,959,124•
Dry Whey Prices
$0.72
Weighted Price
US
Sales Volume
US
$0.62
$0.52
0.2530
6,142,267
Dollars/Pounds
0.2590•
0.2462
6,649,968•
8,716,340
0.2361
7,429,199
Nonfat Dry Milk
$0.42
Average Price
US
Sales Volume
US
$0.32
$0.22
0.7626
25,640,164
Dollars/Pound
0.7675•
Pounds
14,567,959•
0.7703•
0.7631
16,344,419•
16,344,419•
$0.12
DAIRY FUTURES PRICES
SETTLING PRICE
WPC Prices
Since 2007
High/Low Range (Edible 34% Central and West)
$2.00
$1.75
$1.50
$1.25
$1.00
$0.75
$0.50
$0.25
CHEESE REPORTER
READER RESPONSE CARD
(Print Your Name and Address Clearly Below)
Name _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
For information about the advertisements or new product information, circle the number below
which corresponds to the ad or
article in which you are interested.
Issue Date: 3/11/16
1
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City/St/Zip _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38
E-Mail _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 44
TYPE OF BUSINESS:
___Cheese Manufacturer
___Cheese Processor
___Cheese Packager
___Cheese Marketer(broker,
distributor, retailer
___Other dairy processor
(butter, cultured products)
___Whey processor
___Food processing/Foodservice
___Supplier to dairy processor
___Other________________
JOB FUNCTION:
___Company Management
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___Packaging
___Purchasing
___Warehouse/Distribution
___Sales/Marketing
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81
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105
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21
27
33
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45
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57
63
70
76
82
88
94
100
106
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10
16
22
28
34
40
46
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64
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89
95
101
107
113
119
125
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11
17
23
29
35
41
47
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59
65
72
78
84
90
96
102
108
114
120
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5
12
18
24
30
36
42
48
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67
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79
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91
97
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*Cash Settled
Date
3-4
3-7
3-8
3-9
3-10
Month
March 16
March 16
March 16
March 16
March 16
NDM*
78.425
78.725
78.600
77.550
77.250
Butter*
204.000
200.625
199.025
199.075
201.000
Cheese*
1.5170
1.5230
1.5230
1.5230
1.5210
3-4
3-7
3-8
3-9
3-10
April 16
April 16
April 16
April 16
April 16
13.53
13.63
13.64
13.48
13.56
13.38
13.38
13.38
13.38
13.38
25.575
25.600
25.200
25.250
24.875
79.625
79.775
79.800
78.975
80.000
206.025
204.025
200.025
199.025
203.525
1.4890
1.4970
1.4990
1.4860
1.4950
3-4
3-7
3-8
3-9
3-10
May 16
May 16
May 16
May 16
May 16
13.53
13.54
13.57
13.43
13.41
13.52
13.52
13.40
13.40
13.40
25.700
25.850
25.350
25.250
25.250
80.875
80.900
80.900
79.750
81.000
208.475
206.500
201.500
201.025
205.525
1.4910
1.4920
1.4930
1.4840
1.4760
3-4
3-7
3-8
3-9
3-10
June 16
June 16
June 16
June 16
June 16
13.63
13.63
13.62
13.48
13.46
13.82
13.65
13.65
13.65
13.65
25.625
26.000
25.375
25.125
25.475
82.200
82.250
82.350
81.250
82.525
209.350
207.400
202.025
202.400
206.650
1.4940
1.4940
1.4970
1.4870
1.4790
3-4
3-7
3-8
3-9
3-10
July 16
July 16
July 16
July 16
July 16
14.04
14.00
14.00
13.91
13.86
14.00
13.92
13.92
13.92
13.92
26.025
26.025
25.550
25.500
25.275
84.250
84.500
84.600
84.075
85.500
212.000
210.000
206.000
204.500
208.000
1.5340
1.5340
1.5410
1.5300
1.5240
3-4
3-7
3-8
3-9
3-10
August 16
August 16
August 16
August 16
August 16
14.50
14.44
14.43
14.37
14.31
14.47
14.47
14.47
14.47
14.47
26.250
26.250
25.750
25.500
25.325
86.700
87.075
87.250
86.225
88.000
214.500
212.000
207.800
206.750
210.000
1.5800
1.5780
1.5810
1.5720
1.5670
3-4
3-7
3-8
3-9
3-10
September 16
September 16
September 16
September 16
September 16
14.77
14.74
14.72
14.69
14.58
14.70
14.70
14.70
14.70
14.70
26.100
26.200
25.900
25.750
26.000
88.250
88.950
89.500
88.750
89.300
215.500
213.000
209.025
208.500
211.000
1.6070
1.6070
1.6090
1.6030
1.5930
3-4
3-7
3-8
3-9
3-10
October 16
October 16
October 16
October 16
October 16
15.00
15.00
15.00
14.84
14.71
14.83
14.83
14.83
14.66
14.66
27.000
27.000
26.775
26.750
27.000
90.750
91.100
91.150
90.775
90.775
211.525
212.000
210.000
210.200
212.000
1.6230
1.6240
1.6240
1.6130
1.6000
3-4
3-7
3-8
3-9
3-10
November 16
November 16
November 16
November 16
November 16
15.00
15.00
15.00
14.85
14.75
14.91
14.91
14.91
14.86
14.86
27.700
27.700
27.425
27.250
27.400
91.025
92.050
92.125
92.000
92.000
210.525
213.000
209.400
209.900
210.725
1.6240
1.6250
1.6250
1.6110
1.6000
3-4
3-7
3-8
3-9
3-10
December 16
December 16
December 16
December 16
December 16
15.00
15.00
15.00
14.83
14.77
14.89
14.89
14.89
14.85
14.78
27.700
27.925
27.600
27.500
27.500
92.500
92.275
92.275
93.000
93.000
206.025
212.000
209.400
204.500
205.475
1.6260
1.6260
1.6260
1.6090
1.6000
15.02
15.00
14.96
14.73
14.73
32,168
14.85
14.85
14.44
14.44
14.44
2,249
27.700
27.925
27.600
27.500
27.500
5,161
97.825
97.825
97.825
97.825
97.825
6,709
198.000
198.000
198.000
198.000
198.000
6,107
1.6290
1.6260
1.6180
1.6050
1.5990
33,485
3-4
January 17
3-7
January 17
3-8
January 17
3-9
January 17
3-10
January 17
Interest - March 10
Class III* Class IV* Dry Whey*
13.78
13.18
25.500
13.87
13.18
25.500
13.87
13.18
25.400
13.82
13.13
25.200
13.80
13.00
25.200
March 11, 2016
Page 23
CHEESE REPORTER
DAIRY PRODUCT MARKETS
AS REPORTED BY THE US DEPARTMENT OF AGRICULTURE
WHOLESALE CHEESE MARKETS
NATIONAL - MARCH 4: Cheese production is beginning to reflect regional differences
related to milk volumes and demand. Production is steady in the Northeast and Northwest,
but slowing in the Midwest. For months, Midwest cheese plants have actively sought loads of
extra milk. Now a number of plants, concerned with further growth of long inventories of blocks
and barrels, have begun to turn away loads of milk as supply agreements end. In the rest of
the country, cheese production remains steady. While some manufacturers in the West report
continued solid domestic demand, offers are being made to end users by some manufacturers
to attempt to clear inventories.
NORTHEAST- MARCH 9: This week, milk intakes continue to prompt production output
that is beyond normal interest and holiday demand. Cheese procurements from contracted
customers remain good, while spot exchanges are sluggish. Non-competitive prices discourage global sales. The influence of cheese imports on domestic market transactions increase
sale challenges for some cheese types. The market has a mixed undertone.
Wholesale prices, delivered, dollars per/lb:
Cheddar 40-lb blocks: $1.8825 - $2.1675 Process 5-lb sliced: $1.6475 - $2.1275
Muenster:
$1.9025 - $2.2525 Swiss Cuts 10-14 lbs: $3.0550 - $3.3775
MIDWEST AREA - MARCH 9:
Cheese manufacturers are voicing concern about
increasing cheese inventories yet acknowledge that CME Group cheese pricing has
remained in the recent range. Most cheese plants have contracted milk arriving every day,
so cheese continues to be made. Sales are stable and sales volume is still pretty good. The
challenge in the overall mix is the strong volumes of milk produced during a relatively mild
winter and into early spring. The near term looks like the present, with hopes that domestic
customers will continue buying cheese. However, there will be a point that cheese storage
is essentially full unless one of three eventualities, or some combination, occurs: milk flows
decline so less cheese is made; domestic consumption increases further; or export sales
increase.
Wholesale prices delivered, dollars per/lb:
Brick/Muens 5# Loaf: $1.8525 - $2.2775
Monterey Jack 10#:
$1.8275 - $2.0325
Mozzarella 5-6# (LMPS): $1.6525 - $2.5925
Process 5# Loaf:
Cheddar 40# Block:
Blue 5# Loaf:
Grade A Swiss 6-9#:
$1.5400 - $1.9000
$1.5800 - $1.9750
$2.1200 - $3.1075
$2.5725 - $2.6900
WEST - MARCH 9:
Western cheese makers are seeing increases in milk intakes,
and as a result, steady to higher cheese production. A few processors report sales have
slowed somewhat as buyers pause to see what direction cheese market prices will take,
and whether US consumers continue to eat cheese at high rates like last year. End users
are fielding a lot of offers from cheese makers, but have a desire to work through their own
inventories and draw those stocks down to more comfortable levels. Most processors note
inventories continue to be long, but a few say stocks of certain cheese varieties, such as
Cheddar blocks, have plateaued. While export opportunities continue to be somewhat limited, domestic demand is still pulling cheese out of warehouses.
Wholesale prices delivered, dollars per/lb: Process 5# Loaf:
Cheddar 40# Block:
$1.5850 - $2.0300 Cheddar 10# Cuts:
Monterey Jack 10#:
$1.7750 - $1.9350 Grade A Swiss 6-9#:
$1.5550 - $1.8125
$1.7650 - $1.9850
$2.6325 - $3.0625
FOREIGN -TYPE CHEESE - MARCH 9: EU markets for semi hard cheese are
weaker, with slowly weakening prices in the EU. The continuing higher volumes of cheese
production are ahead of demand and this is driving price trends. Export markets are
stable,so the added volumes of production weigh on domestic markets. US Swiss production during January 2016, 27.5 million pounds, was 12.8% higher than January last year.
Selling prices, delivered, dollars per/lb:
Blue:
Gorgonzola:
Parmesan (Italy):
Romano (Cows Milk):
Sardo Romano (Argentine):
Reggianito (Argentine):
Jarlsberg (Brand):
Swiss Cuts Switzerland:
Swiss Cuts Finnish:
Imported
$2.6400 - 5.3800
$3.6900 - 5.8900
0
0
$2.8500 - 4.9300
$3.2900 - 4.9300
$2.9500 - 6.4500
0
$2.6700- 2.9300
Domestic
$2.0475 - 3.5350
$2.5500 - 3.2525
$3.4375 - 5.5275
$3.2375 - 5.3875
0
0
0
$3.0925- 3.4150
0
WHOLESALE BUTTER MARKETS
NATIONAL - MARCH 4:
Butter manufacturing is strong in the East and West
coasts as heavy cream volumes continue
to clear into churns. In the Central region,
butter churning is steady to lower as some
processors are not buying cream volumes
outside of contracts. In the East, print
demand is fairly lackluster, but processors are anticipating a holiday spurt. In
the Central region, butter sales related to
the upcoming spring holidays are picking
up. Domestic demand for print butter has
waned as the spring holiday orders get
filled.
NORTHEAST - MARCH 9: Heavy
cream supplies and uneven demand add
to active churning at butter plants. Domestic demand for butter is growing as the
holiday nears, but global interest remains
limited. Most inventories are growing, as
modestly priced imported fat encourages
surplus inventories in the domestic market.
CENTRAL - MARCH 9: In the Central region, butter production is ongoing but
at rates lower than a few weeks ago. Butter churn operators indicate cream offerings from eastern and western sources
are less available. Also, churners are less
interested in pursuing additional cream
loads. Some cream spot offers are being
turned away as butter makers reevaluate
current holdings against forecasted sales
and production. Sales into retail outlets are
reportedly robust as many consumer outlets alternate features between club and
brand name one pound packages.
WEST - MARCH 9:
Western butter
makers say that aside from regular contracts, butter demand has eased somewhat. The spring holiday butter orders are
getting filled and inventories are building. A
few processors are backing off butter production and shifting cream to other manufactured product lines, like cream cheese
and ice cream. Most view this as normal
seasonal tendencies. A few manufacturers
say additional inquiries for butter are light
and buyers are taking a wait and see attitude. End users seem to be holding off and
working through their stocks while waiting
for clearer market signals of whether butter prices will slip as spring flush begins,
or if strong domestic consumer demand
will continue into summer. An underlying
question some processors are considering
is whether supply and demand are in balance. A few other are wondering if the secondary markets have filled warehouses and
gained coverage of late year butter needs.
NATIONAL - CONENTIONAL DAIRY PRODUCTS
This week, dairy advertisements are mostly focused on conventional yogurt, cheese and
organic milk. The total volume of conventional dairy ads decreased 8% and organic dairy
ads decreased 22%. Ads for 1-pound packages of conventional butter decreased 60%, with
an average weighted price of $3.43. Ads for 1-pound organic butter decreased 42% with an
average price of $5.10. Ads for 16-ounce conventional Cottage cheese decreased 27%, with
an average price of $2.07. Ads for 16-ounce organic Cottage cheese increased 99% with an
average price of $3.00. The US advertised price for 8-ounce conventional cheese blocks averaged $2.43, up 14 cents from last week, and 13 cents above a year ago; 8-ounce shred cheese
averaged $2.29, up 1 cent from last week, but 6 cents below one year ago. Organic 8-ounce
blocks averaged $4.46, while 8-ounce shred cheese averaged $3.09. Advertisements for conventional cheese are up 10%, but organic cheese ads are down 54% from last week. The price
spread between organic and conventional half gallon milk is $1.76. The price spread is the difference between national weighted average prices for organic, $4.30, and conventional, $2.54.
RETAIL PRICES - CONVENTIONAL DAIRY - MARCH 11
Commodity
US
NE
SE
MID
SC
SW
NW
Butter 1#
3.43
4.09
NA
3.00
2.77
2.99
3.80
Cheese 8 oz block
2.43
2.27
3.15
2.06
2.25
2.45
1.81
Cheese 1# block
3.46
3.68
3.50
3.44
2.99
3.23
3.99
Cheese 2# block
5.84
5.99
NA
NA
5.81
6.11
4.99
Cheese 8 oz shred
2.29
2.48
2.56
2.04
2.25
2.47
1.94
Cheese 1# shred
3.48
3.80
3.50
3.61
2.99
3.23
4.40
Cottage Cheese
2.07
2.00
2.00
NA
1.88
2.44
2.00
Cream Cheese
1.70
1.67
1.88
1.43
1.38
NA
2.08
Ice Cream 48-64 oz
3.11
2.78
2.83
2.65
3.79
3.04
3.30
Flavored Milk ½ gallon 2.76
Flavored Milk gallon
3.01
2.99
NA
1.50
NA
NA
3.99
4.55
NA
2.65
2.78
NA
NA
Milk ½ gallon
2.54
2.28
NA
2.23
NA
NA
2.93
Milk gallon
2.54
3.96
NA
1.90
3.28
2.10
NA
Sour Cream 16 oz
1.75
1.70
1.90
1.50
1.45
1.70
1.90
Yogurt (Greek) 4-6 oz
.91
.94
.84
.89
.93
.94
.96
Yogurt (Greek) 32 oz
4.58
2.99
NA
4.99
NA
4.99
3.69
Yogurt 4-6 oz
.48
.49
.44
.45
.50
.55
.54
Yogurt 32 oz
2.14
2.39
NA
1.89
2.00
1.99
2.50
US: National
Northeast (NE): CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT;
Southeast (SE): AL, FL, GA, MD, NC, SC, TN, VA, WV; Midwest (MID): IA, IL, IN,
KY, MI, MN, ND, NE, OH, SD, WI; South Central (SC): AK, CO, KS, LA, MO, NM,
OK, TX; Southwest (SW): AZ, CA, NV, UT; Northwest (NW): ID, MT, OR, WA, WY
ORGANIC DAIRY - RETAIL OVERVIEW
National Weighted Retail Avg Price:
Cheese 8 oz shred:
$3.09
Cheese 8 oz block:
$4.46
Butter 1 lb:
$5.10
Cottage Cheese 16 oz:
$3.09
Sour Cream 16 oz:
$2.99
Milk ½ gal:
Milk gal:
Greek Yogurt 4-6 oz:
Greek Yogurt 32 oz:
Yogurt 4-6 oz:
Yogurt 32 oz:
$4.30
$5.81
$1.28
$3.03
$0.97
$2.88
DRY DAIRY PRODUCTS - MARCH 10
NDM - CENTRAL: In the Central region,
prices for low/medium heat NDM are mostly
steady on an unsettled market. As buyers
witness the recent price changes on various
indices, they are less willing to enter the
market for what they view as prices mimicking the higher side of recent trading versus
middle of the road prices. The repeating
cycle of higher and lower prices, in fairly
rapid succession, has buyers wary of overpaying for NDM in a market seeking firm
backing. Low/medium heat NDM production is steady to higher as milk intakes trend
upward. Manufacturers are concentrating on
clearing intakes through low/medium heat
NDM production. With a few plants taking down time to change dryer socks and
perform other maintenance, milk is moving
around within the region to find processing
room. Many end users are receiving needed
loads via contract arrangements. NDM producers are splicing in runs of high heat, as
needed, near the ends of low/medium heat
runs to keep from losing production time.
NDM - EAST: Prices are steady to lower.
Production of low/medium heat nonfat dry
milk is increasing as milk production levels
rise. Domestic demand for low/medium nonfat dry milk is steady. End users, in general,
are only buying supplies they need; otherwise, buyers are holding to previously contracted loads. International interest is active.
Stocks of low/medium NDM are moderate to
growing. The region saw a slight increase in
high heat nonfat produced at some plants.
Inventories are sufficient for fulfilling customer orders. Prices for high heat NDM
changed lower at the bottom of the range.
WEST - NDM:
Low/medium heat NDM
prices are mixed on an unsettled market. According to some industry contacts,
NDM supplies are somewhat tight as
supply is mostly committed to contracts.
However,some resellers note that NDM supplies are readily available in the spot market.
Also, they are receiving moderate numbers
of offers from manufacturers. Some processors are transitioning from NDM to MPC production. Drying schedules for low/medium
heat nonfat dry milk are active throughout
many regional plants. Inventories continue
to be mixed. High heat nonfat dry milk prices
are steady to slightly higher. Demand from
the bakery sector is moderate. Production is
irregular, as required by contract fulfillments.
Inventories are slightly tight.
WEST - NDM: With price weakness prevailing, buyers are in no rush to complete
transactions, putting downward price pressure on higher range prices. A wary watch is
being kept on Ireland spring milk production,
as that could impact production of new volumes of casein because Ireland has casein
producing capacity that can handle volumes
of milk beyond current production.
WEEKLY COLD STORAGE HOLDINGS
SELECTED STORAGE CENTERS IN 1,000 POUNDS - INCLUDING GOVERNMENT
DATE
......................................
BUTTER
3/07/16
3/01/16
Change
......................................
......................................
......................................
22,175
21,185
990
CHEESE
95,336
93,830
1,506
Page 24
March 11, 2016
CHEESE REPORTER
Under New Glanbia Loan
Program, Repayments
Vary Based On Prices
CME CASH PRICES - MARCH 7 - 11, 2016
Visit www.cheesereporter.com for daily prices
CHEDDAR
500-LB. BARRELS
CHEDDAR
40-LB. BLOCKS
AA
BUTTER
GRADE A
NFDM
MONDAY
March 7
$1.4600
(NC)
$1.5200
(NC)
$2.0050
(-3½)
$0.7425
(+¼)
TUESDAY
March 8
$1.4650
(+½)
$1.5200
(NC)
$1.9700
(-3½)
WEDNESDAY
March 9
$1.4650
(NC)
$1.5100
(-1)
$1.9600
(-1)
$0.7400
(-¼)
$0.7450
(+½)
THURSDAY
March 10
$1.4700
(+½)
$1.5100
(NC)
$1.9825
(+2¼)
$0.7500
(+½)
FRIDAY
March 11
$1.4700
(NC)
$1.5000
(-1)
$1.9875
(+½)
$0.7700
(+2)
Week’s AVG
Change
$1.4660
(+0.0230)
$1.5120
(+0.0360)
$1.9810
(-0.0115)
$0.7495
(-0.0175)
Last Week’s
AVG
$1.4430
$1.4760
$1.9925
$0.7670
2014 AVG
Same Week
$1.5450
$1.5680
$1.7100
$1.0075
MARKET OPINION - CHEESE REPORTER
Cheese Comment: There was no block market activity at all on Monday or Tuesday. Wednesday’s block market activity was limited to an uncovered offer of 1 car
at $1.5100, which reduced the price. There was no block market activity at all on
Thursday. Friday’s block market activity was limited to an uncovered offer of 1 car
at $1.5000, which reduced the price. The barrel price increased Tuesday on a bidbased sale of 1 car at $1.4650, and rose Thursday on a bid-based sale of 1 car at
$1.4700.
Butter Comment: The butter price declined Monday on an uncovered offer of 1 car
at $2.0050, fell Tuesday on a bid-based sale of 1 car at $1.9700, declined Wednesday on offer-based sales of 2 cars at $1.9600, increased Thursday on a bid-based
sale of 1 car at $1.9825, and rose Friday on sales of 2 cars at $1.9875.
NDM Comment: The nonfat dry milk price increased Monday on an unfilled bid for
1 car at 74.25 cents, declined Tuesday on bid-based sales of 5 cars at 74.0 cents,
rose Wednesday on an unfilled bid for 1 car at 74.5 cents, increased Thursday on
an unfilled bid for 1 car at 75.0 cents, and rose Friday on an offer-based sale of 1
car at 77.0 cents.
WHEY MARKETS - MARCH 7 - 11, 2016
RELEASE DATE - MARCH 10, 2016
Animal Feed Whey—Central: Milk Replacer: .1250(-½) – .2150 (NC)
Buttermilk Powder:
Central & East:
.7200 (NC) – .8250(-2½)
Mostly:
.7400 (NC) – .8000 (NC)
Casein: Rennet:
West: .7200 (+6) – .8100 (-1½)
Kilkenny, Ireland—Glanbia
Cooperative Society, the Ireland
Strategic Investment Fund, Rabobank and Finance Ireland have
announced the planned creation of
a new 100 million euro “Glanbia
MilkFlex Fund,” which will offer
flexible, competitively priced loans
to Glanbia milk suppliers with loan
repayments which can vary according to movements in milk prices.
The purpose of the Glanbia MilkFlex Fund is to provide
Glanbia milk suppliers from Ireland with an innovative funding
product that helps protect farm
incomes from the impact of dairy
market volatility.
A key feature of this loan product is that it has built-in “flex triggers” that can adjust the repayment
terms in line with movements in
Glanbia Ingredients Ireland’s (GII)
manufacturing milk price, thereby
providing farmers with cash flow
relief when most needed.
The loans will have a standard
term of eight years, but may be
extended by up to a maximum of
a further two years when volatility
triggers are enacted. Key features of
the proposed loan product include:
• A temporary reduction in
loan repayments when the GII
manufacturing milk price falls
below 28 cents per liter (including VAT) for three consecutive
months;
• A moratorium on loan repayments for a period, when the GII
manufacturing milk price falls
below 26 cents per liter (including
VAT) for three straight months or
when the outbreak of a notifiable
disease reduces milk output materially on the previous year; and
• An increase in loan repayments when the GII manufacturing price goes above 34 cents per
liter (including VAT) for three
straight months.
Subject to completion of the
legal documentation, it is expected
that the fund will be made available in three tranches in 2016,
with the first tranche of 50 million
euros available starting in May.
“The creation of the Glanbia MilkFlex Fund complements
our existing successful fixed milk
price schemes, by delivering competitively priced and appropriately
structured dairy farm finance,” said
Siobhan Talbot, group managing
director of Glanbia. “This product
is designed to match the cash flow
generated by a dairy farm enterprise, with no repayments during
certain times of low prices and
increased repayments at times of
high prices.”
“This new model of funding for
milk suppliers is an international
first and will significantly mitigate
the investment risks for milk suppliers,” said Phil Hogan, the EU’s
agriculture commissioner.
“While any decision to invest
must be based on sound financial
planning, it is important for farmers to be able to access affordable
financing in a timely manner,” said
Simon Coveney, Ireland’s agriculture minister.
$2.2200 (NC) – $3.0500 (-30) Acid: $2.3600 (NC) - $3.2000 (-30)
Dry Whey Powder—Central (Edible):
Nonhygroscopic:
.1800 (NC) – .2900(+1) Mostly: .2200 (NC) – .2650(+½)
Dry Whey–West (Edible):
Nonhygroscopic:
.2300 (NC) – .3050 (-½) Mostly: .2300 (NC) – .2700 (NC)
Dry Whey—NE:
.2200 (-2¾) — .2900 (+¾)
Lactose—Central and West:
Edible:
.1800 (NC) –.3200(NC)
Nonfat Dry Milk —Central & East:
Low/Medium Heat: .7100(-4) – .8400(NC)
High Heat:
.8500 (-3) - 1.1000(NC)
ese
our che
y
e
r
ith
u
s
En
endly w
i
r
f
l
e
b
a
is l
Mostly: .1950 (NC) – .2550 (+½)
Mostly: .7500(-1) – .8100 (NC)
Nonfat Dry Milk —Western:
Low/Medium Heat: .6850(-2½) – .8200 (NC) Mostly: .7200 (NC) –.7700(-1)
High Heat:
.8400(NC) – 1.1025(+½)
California Weighted Average NFDM:
March 4
February 26
$0.7590
$0.77862
12,313,745
6,337,795
Whey Protein Concentrate—Central and West:
Edible 34% Protein: .5400 (NC) – .7300 (NC) Mostly: .5400 (NC) – .6200(NC)
A new innovation in anti-cake technology for shredded, cubed
and crumbled cheeses.
Whole Milk—National: 1.1700 (NC) – 1.4475 (NC)
Flo Am Dairy improves the efficiency of your cheese production and
increases shelf life of your products with the added benefits of:
Visit www.cheesereporter.com for dairy and historical
cheese, butter, NFDM and whey prices
HISTORICAL MILK PRICES - CLASS 4B
‘05
‘06
‘07
‘08
‘09
‘10
‘11
‘12
‘13
‘14
‘15
‘16
Jan
Feb
Mar
Apr
May
Jun
Jul
14.38
12.56
12.47
16.91
9.02
12.72
12.49
14.23
15.84
20.31
13.75
13.72
13.93
11.14
13.20
17.54
10.11
12.95
16.92
13.42
15.41
21.14
13.78
13.05
13.87
10.49
14.13
16.94
10.45
11.13
16.76
13.67
15.02
22.16
13.97
14.34
10.43
15.20
16.79
10.41
12.30
14.34
13.43
16.92
21.73
14.22
13.39
10.48
18.05
18.66
9.54
12.40
14.74
13.56
17.20
19.34
14.63
13.62
10.65
21.18
19.12
9.52
12.23
18.79
14.65
15.91
19.07
15.55
14.01
10.28
20.54
17.77
9.39
13.37
19.35
15.18
15.65
18.69
14.98
Aug Sep
12.99
10.8
19.41
16.14
11.29
14.39
18.60
16.57
16.32
19.96
15.74
14.23
11.87
19.34
16.63
11.40
15.48
16.63
17.50
16.65
22.39
14.94
Oct
Nov
13.72
11.40
17.65
16.63
12.69
15.66
15.78
19.43
16.82
20.94
14.75
12.69
12.32
19.75
15.14
13.76
13.14
17.19
18.48
17.30
18.70
14.32
Dec
13.26
12.37
18.58
13.95
15.04
12.22
15.14
16.30
18.03
14.78
12.90
• Natural, dairy-based, non-GMO, label-friendly ingredient
• Excellent flow and low-dust characteristics
• Non-browning in oven melt performance
• Flexible application levels tailored to meet unique quality
needs vs. limits of traditional anti-cake
• Broad functional capabilities – anti-mold, oxygen scavenging
and customized blends
Keep your label clean and your products fresh with Flo Am Dairy™.
Contact your Solvaira representative today.
©2016 Solvaira Specialties
1-888-698-1936 • www.solvaira.com
All rights reserved.
For more information, circle #35 on the Reader Response Card on p.22
APRIL 12-14 | WISCONSIN CENTER | MILWAUKEE, WI
EXPO EXHIBITS ARE FREE FOR
DAIRY PROCESSORS & MARKETERS
TUESDAY, APRIL 12
THURSDAY, APRIL 14
6:00 to 8:00 p.m. | Room 202
8:00 to 9:15 a.m. | Wisconsin Center Ballroom
TETRA PAK OPENING RECEPTION
INDUSTRY RECOGNITION AWARDS BREAKFAST
Tetra Pak welcomes all attendees to ICTE 2016 with a taste of Wisconsin hospitality.
8:00 to 1:30 p.m. | Clock Shadow Creamery
WEDNESDAY, APRIL 13
8:00 to 8:45 a.m. | Wisconsin Center Ballroom
OPENING ADDRESS: DAVID AHLEM
Growing Opportunities in the Worldwide Dairy Industry
A Perspective from Hilmar Cheese Company, Inc.
Hosted by Wisconsin Cheese Makers Association
David Ahlem, CEO and President of Hilmar Cheese Company,
Inc. offers a profile of this leading dairy processor and
discusses U.S. opportunities in a volatile yet growing worldwide
dairy industry.
ARTISAN CHEESEMAKING “AT THE VAT”
Cheesemakers participating in the Artisan Cheesemakers Master Workshop will be bussed
to nearby Clock Shadow Creamery, where experts will lead them in a hands-on production of
Portuguese-style hard cheese made with 100% sheep’s milk and thistle rennet, as well as a
Requesón-style cheese. Participants will then be treated to a cheese tasting and sensory
analysis guided by Patrick Polowsky, Sensory Coordinator at the Center for Dairy Research.
Lunch is included.
Participating Expert Cheesemakers:
Bob Wills, Head Cheesemaker, Clock Shadow Creamery, Milwaukee, WI
Gary Grossen, Master Cheese Maker, Babcock Hall, University of Wisconsin, Madison, WI
Chris Roelli, Wisconsin Master Cheese Maker, Roelli Cheese, Shullsburg, WI
Marianna Marques de Almeida, Senior Animal Scientist and Cheese Specialist,
Ms. J and Co., Monroe, WI
Bénédicte Coudé, Associate Researcher - Cheese Industry and Applications Group,
Center for Dairy Research, Madison, WI
John Jaeggi, Cheese Industry and Applications Coordinator,
9:00 to Noon | Concurrent Session in Room 102
A CONVERTER’S DREAM: CHEESE QUALITY FOR THE END USER
Hosted by The Center for Dairy Research
Featured topics and speakers will include:
Converter’s Conundrum – From Flavor to Machinability; Today’s Inconsistent Quality Issues
David Wentz, Supply Quality Manager-Dairy, Sargento Foods Inc., Plymouth, WI
Impact of Milk Fortification on Cheese Manufacturing
John Jaeggi, Cheese Industry and Applications Coordinator,
Big Isn’t Always Easy – Issues When Manufacturing 640s
Dean Sommer, Cheese and Food Technologist, Center for Dairy Research, Madison, WI
Mozzarella and Provolone Functionality – What Do You Want It to Look Like?
Pat Polowsky, Sensory Coordinator, Cheese Research Group, and Dr. Dana Wolle, Assistant
Coordinator, Cheese Industry and Applications, Center for Dairy Research, Madison, WI
MEETING THE CHALLENGES: FOOD SAFETY FOR CHEESE
Hosted by Wisconsin Milk Marketing Board
FDA’s Food Safety Priorities for the Dairy Industry
William Correll, Director, Office of Compliance (CFSAN),
U.S. Food & Drug Administration, Washington, DC
Addressing Key Industry Issues – National Cheese Institute Priorities
John Allan, Vice President, Regulatory Affairs & International Standards, IDFA, Washington, DC
Positive Pathogen Test in Plant or Product – Now What?
John Allan, Vice President, Regulatory Affairs & International Standards, IDFA, Washington, DC
Addressing Safety Concerns for Raw Milk Cheese
Bob Wills, Owner, Cedar Grove Cheese and ACS Board Member, Plain, WI
Controlling Listeria in Your Plant - Innovation Center Listeria Guidance Document
Edith Wilkin, Vice President, Food Safety/Regulatory Compliance,
Leprino Foods Co., Denver, CO
Industry Resources to Meet the Food Safety Challenge
Marianne Smukowski, Dairy Safety & Quality Coordinator,
CDR and ACS Board Member, Madison, WI
WHEY FROM VAT TO BAG: QUALITY AND MARKETING
Hosted by The Center for Dairy Research
Whey Handling - Best Practices 101
Dr. Karen Smith, Dairy Processing Technologist, Center for Dairy Research, Madison, WI
Co-Product Utilization – What are Your Options?
Dr. Susan Larson, Associate Researcher, Center for Dairy Research, Madison, WI
Using Dairy Ingredients for a Clean Label
KJ Burrington, Dairy Ingredient, Beverage and Cultured Products Coordinator,
Global Market Trends for Dairy Ingredients
Vikki Nicholson, Senior Vice President, Global Marketing,
U.S. Dairy Export Council, Arlington, VA
Future Foods — What Are Dairy’s Next Ingredients?
Dr. Don Otter, Certificate in Dairy Processing Program Coordinator,
PROCESSING WASTEWATER FOR A CLEAN ENVIRONMENT
9:00 to 12:30 p.m. | Wisconsin Center Meeting Room 201
Hosted by Wisconsin Cheese Makers Association
Denitrification of Wastewater in Soil-Based Treatment Systems: Current Research
Francisco Arriaga, Professor, University of Wisconsin Soil Science Department and Geoff
Siemering, Outreach Specialist, University of Wisconsin Soil Science Department
A Multi-Discharger Variance for Phosphorus Regulations in Wisconsin
Amy Garbe, Wastewater Engineer, Wisconsin Department of Natural Resources, Madison, WI
A Municipality’s Viewpoint on Wisconsin Phosphorus Limits
Tom Sigmund P.E., Executive Director, New Water, Green Bay Metropolitan Sewage District
Alternative Effluent Limits for Smaller Flow Streams
Henry Probst, President, The Probst Group, Brookfield, WI and Jason Knutson, Wastewater
Engineer, Wisconsin Department of Natural Resources
Air Permit Issues for Wastewater Treatment Systems
Todd Palmer, Partner and Chair, Environmental and Energy Group,
Michael Best & Friedrich, Madison, WI
ARTISAN CHEESEMAKERS MASTER WORKSHOP
9:00 to Noon | Atrium
9:15 a.m. | Spanish and Portuguese Cheeses:
The Art and Science Behind These Regional Classics
Speaker: Marianna Marques de Almeida, Senior Animal Scientist
and Cheese Specialist, Ms. J and Co., Monroe, WI
9:45 a.m. | Rennet Options and Impacts for Artisanal Cheeses
Speakers: Bénédicte Coudé, Associate Researcher – Cheese Industry and Applications
Group, Center for Dairy Research, Madison, WI and Marianna Marques de Almeida, Senior
Animal Scientist and Cheese Specialist, Ms. J and Co., Monroe, WI
11:00 a.m. | Techniques and Tools for Smear-Ripened and Washed-Rind Cheese
Speakers: John Jaeggi, Cheese Industry and Applications Coordinator, Center for Dairy
Research, Madison, WI and Bénédicte Coudé, Associate Researcher – Cheese Industry and
Applications Group, Center for Dairy Research, Madison, WI
11:45 a.m. | The Art and Science of Cheese Affinage
Speaker: Thomas Milhoua, Technical Engineer, Air Quality Process, Artix, France
9:00 to Noon | Atrium
STUDENT DAIRY SHOWCASE
STUDENT DAIRY SHOWCASE
11:30 to 4:00 p.m. | Exhibit Hall
ICTE EXHIBITS & COMPLIMENTARY LUNCH
IDEAS SHOWCASE
5:00 to 6:00 p.m. | Wisconsin Center Ballroom Foyer
GEA CHAMPIONS RECEPTION
6:00 to 8:30 p.m. | Wisconsin Center Ballroom
WORLD CHAMPIONSHIP CHEESE CONTEST AWARDS BANQUET
8:30 p.m to Midnight | Hilton Crystal Ballroom
MILLERBERND AFTERGLOW RECEPTION
5:00 to 7:30 p.m. | Wisconsin Center Ballroom
CHR. HANSEN RECEPTION & WORLD CHAMPIONSHIP CHEESE AUCTION
EXPO EXHIBITS ARE FREE FOR
DAIRY PROCESSORS & MARKETERS
WWW.CHEESEEXPO.ORG
PRESENTED BY:
DAIRY R
OR
E ARCH
ES
IDEAS SHOWCASE
LARGEST ICTE EXHIBIT FLOOR EVER
CENTER F
ICTE EXHIBITS & COMPLIMENTARY LUNCH
CDR
EXHIBITORS & ADDITIONAL INFORMATION
A & B Process Systems
ADI Systems Inc.
Admix, Inc.
Advanced Detection Systems
Advanced Instruments Company
AGC Heat Transfer, Inc.
Agropur Ingredients
Air Quality Process
Airgas
AirPro Fan & Blower Co. LLC
Alfa Laval Inc.
Almac srl
ALPMA USA
Amerilac
Ampco Pumps Co
Anderson Chemical Co./Water Management
Anderson Chemical Company/Sanitation Technololgies
GLM Hydro LLC
G-M-I, Inc.
Great Northern Corporation
Green Bay Packaging Inc.
Guardian Pest Solutions
GWS Supply
Haden & Custance
Harpak-ULMA
Hart Design & Mfg., Inc.
Hayssen Flexible Systems
Heritage Manufacturing, Inc.
Hoffman Planning, Design & Construction
Hydrite Chemical Co.
Hypred USA
ICL Food Specialties
IFM Efector
IML Containers
Ingredion
International Dairy Foods Association
International Machinery Exchange
International Media & Cultures, Inc.
Intralox
Investors Community Bank
IOI Loders Croklaan
ISG
Ivarson Inc.
J. Rettenmaier USA
JLS Automation
Johnson Industries International, Inc.
Kagetec Industrial Flooring
Karl Schnell Inc.
KEI Steam Solutions, Inc.
Kelley Supply, Inc.
Kelley Supply, Inc.
Knoll America, Inc.
Koch Membrane Systems, Inc.
Koss Industrial, Inc.
Kraemer Brothers
Krohne Inc.
Kureha America
Kusel Equipment
L & S Electric
Laude Cheese Moulds
Loos Machine & Automation
Marchant Schmidt, Inc.
Marshfield Food Safety
Martin Milk Service and Martin Warehousing
Masters Gallery Foods, Inc.
Matrix Packaging Machinery
McFinn Technologies
MCT Dairies Inc.
Mead & Hunt, Inc.
Membrane Process and Controls, Inc.
Membrane System Specialists, Inc.
MEP Solutions, LLC
Microdyn Technologies Inc.
Midwest Refrigerated Services, Inc.
Midwest Stainless Technologies LLC
Millerbernd Process Systems
Miron Construction Co., Inc.
MOCON, Inc.
M-Tek, Incorporated
Multi-Conveyor LLC
Multivac, Inc.
Munters Corporation
Natec USA
National Utilities Company
Nelson-Jameson, Inc.
Neogen
Northfield Corporation
Northland Laboratories
Nutricepts, Inc.
OCS Checkweighers, Inc.
Olive Promotions
optek-Danulat, Inc.
Packaging Corporation of America
Page & Pedersen International, Ltd
Parker domnick hunter - Process Filtration
Paul Mueller Company
Paxxo Inc.
Pentair Sudmo
Perten Instruments
Pick Heaters Inc.
Plastopil Hazorea Company Ltd.
Polar Tech Industries
ProActive Solutions USA, LLC
Process Engineered Water Equipment
Prolamina
ProSpect Analytical Technology
Protective Coating Specialists, Inc.
PS Seasoning & Spices
Qcomp
QLC, Inc.
Quadbeam
Qualtech
Quest Industrial
R. Mueller Service & Equipment Co.
R.D. Smith Co., Inc.
RapidPak, Division of the Middleby Corporation
RathGibson
REALiving
Reiser
RELCO, LLC
Reynolds Presto Products Inc.
WWW.CHEESEEXPO.ORG
1752
1611
342
1512
1753
550
403
419
1723
1410
1514
226
602
533
340
350
1452
514
413
612
1725
1743
348
344
236
627
615
327
826
302
1527
245
937
1037
242
1149
635
1342
1633
248
1434
1707
1740
1241
943
220
411
909
749
208
610
653
549
703
648
948
643
336
1319
1252
1414
319
1353
1209
1653
1735
512
619
1505
1641
1404
1402
748
1741
240
1250
1729
1540
415
1717
1305
207
551
1734
230
1311
222
527
1337
510
1731
241
1049
548
1427
1119
714
243
1103
306
210
735
813
1607
Rheolution Inc.
Rieger Flow Products, LLC
Rocket Industrial
Rockwell Automation
Roehl Refrigerated
RubberFab Technologies Group
Sanford Rose Associates- Madison
Scan American Corporation
Schenck Process
Sealed Air
Seiberling Associates, Inc., A Haskell Company
Separators, Inc.
SEW-Eurodrive, Inc.
ShatRShield
Sheffield Machine Knife
Short Elliott Hendrickson, Inc.
Softtrace, Ltd.
Solvaira Specialties
Spancrete
Spectralys
Spraying Systems Co.
SPX Flow, Inc.
Stainless Motors, Inc.
Staubli Corporation
StrategyBytes
Stuart W. Johnson & Company Inc.
Sulbana Inc.
Sweetener Supply Corporation
Symbiont
Symphonic Water Solutions, Inc.
Synder Filtration
TC Transcontinental Packaging
Technology Group International
Tecnal
Tecnosistem
Tetra Pak, Inc.
1727
314
540
1552
251
1714
453
1413
1504
1003
1412
1315
1603
1736
1750
435
740
713
1542
205
213
218
235
449
1737
752
227
1113
1507
252
1606
1706
307
1419
1451
1027
The Boson Company
The Cheese Connection LLC
The Probst Group
Toray Membrane USA, Inc.
Trisep Corporation
TURCK Inc
Tweet-Garot Mechanical
UltraSource LLC
United Industries, Inc.
United Salt Corporation
Urschel Laboratories, Inc.
USDA-NASS Wisconsin Office
Vacuum, Pump & Compressor, Inc.
Valcour Process Technologies
Viewtech Systems of America, LLC
216
451
506
606
1148
1733
1227
249
1544
649
1327
202
1732
613
1745
603
1449
1604
1643
712
1153
1137
244
1450
1637
406
710
1019
1703
443
1435
1349
513
1405
634
Viking Masek Global Packaging Technologies
Vivolac Cultures Corp
VNE Corporation
W.M. Sprinkman Corp.
Walker Engineered Products
Webber/Smith Associates, Inc.
Weber, Inc.
Weiland Inc.
Wells Concrete
Werner Electric Supply
Wetoska Packaging Distributors
WI Aging & Grading Cheese Inc.
WI Milk Marketing Board
Winona Foods
Winpak
Witt Gas Controls, LP
Wonderware Midwest
WOW Logistics
Yamato Corporation
Zepnick Solutions, Inc.
72E
1 Block
11TH STREET
ANDRITZ Separation, Inc.
Applied Science, Inc.
Applied Technologies, Inc.
APT-Advanced Process Technologies Inc.
Archway Brick and Tile
Argelith Ceramic Tiles, Inc.
Atlantium Technologies
AWI Manufacturing
Axiflow Technologies, Inc.
Badger Scale, Inc.
Baker Tilly
Bakers Supply
Bassett Mechanical
Bayland Buildings, Inc.
Bemis Company, Inc.
Bentley Instruments
Bioionix, Inc.
Blue Water Technologies, Inc.
Boldt Company, The
BPH Pump
Bruker Optics, Inc.
Bulk Lift International
Bunzl Processor Division
Burkert Fluid Control Systems
Cargill Salt
Center for Dairy Research
CES/Foodlogistik USA
Cheese Market News
Cheese Reporter
Cherney Microbiological Services, LTD.
Chr. Hansen, Inc.
Clauger North-America Inc.
Clayton Industries
Clean Logix
Clean Water Technology
Conare
COPRODEV PLUS
Covance
Coveris
CP Packaging LLC
Creative Design and Engineering, LLC
CSK Food Enrichment
Custom Fabricating & Repair, Inc.
CVP Systems, Inc.
Cybertrol Engineering
Dairy Connection Inc.
DASH Gloves
Data Specialists, Inc.
DCI, Inc.
DDW "The Color House"
Delkor Systems, Inc.
Deville Technologies Inc.
Dixon Sanitary
DORAL Corporation
Doran Scales, Inc.
DR Tech, Inc.
DSM Food Specialties USA, Inc.
DuPont
Ecolab Inc.
ELPLAST
Endress + Hauser, Inc.
Energenecs
Enerquip, LLC
ErgonArmor Corrosion Engineering
ERIEZ
ESE, Inc.
ESI Group USA
Evaporator Dryer Technologies, Inc.
Excel Engineering, Inc.
Exhibit Systems
Extrutech Plastics Inc.
F.N. Sheppard & Co.
Fiberglass Solutions, Inc.
First Choice Ingredients
FlexLink Systems Inc.
Flowtrend, Inc.
Food Safety Net Services
Foreign Type Cheesemakers Assn.
Fortress Technology, Inc.
FOSS North America
Fremont Industries, Inc.
Fristam Pumps USA
Fromagex
Gamay Foods
Garon Foods Inc.
GEA North America
General Machinery Corp.
1441
1742
203
511
507
849
1432
1739
312
1751
1406
1451
627
1721
402
1710
1403
950
641
537
517
552
204
1152
650
1043
232
1340
238
535
853
1203
441
1605
1651
1749
250
1602
651
1715
1534
1150
1019
1502
1303
1333
645
835
1453
332
253
305
206
233
1550
219
1713
1448
742
743
1519
1704
632
1705
1248
304
404
1217
803
1548
553
1711
427
719
919
819
751
1344
1506
1445
1613
1702
1744
303
1437
1051
212
1712
1649
1351
1709
228
534
1748
1245
611
1627
505
503
1619
1719
1013
903
1503
I-43
WISCONSIN
CENTER
Within 1 mile of
Wisconsin Center
73A
3 Blocks
72A
310B
I-94
I-794
DRIVING DIRECTIONS TO THE WISCONSIN CENTER
ICTE
HOTELS
FROM THE NORTH:
FROM THE SOUTH:
FROM THE WEST:
Take I-43 South to Exit
West & I-43
Take I-94 East to Exit
All
reservations will Take
be I-94
handled
by the event
housing website. To make a reservation
#72E (Highland
North; stay on I-43 North to
#310B (I-43 North/Kilvisit
www.cheeseexpo.org
and click on the
Location
& Lodging tab.
Avenue/11th
Street). Go
Exit #72A (Michigan
bourn
Avenue). On ramp
on 11th Street
Street/10th Street). Go
use right lane, take exit
Ifstraight
you
have
questions
regarding
a
hotel
reservation,
please contact Cathy Kreiter
three blocks to Wells
straight on 10th Street two
#73A (Kilbourn Avenue).
with
VISIT
[email protected]
800-578-0111.
Street. Turn
Left onMilwaukee
Wells,
blocksat
to Wells
Street. Turn
Emerge from tunnel or
at 6th
go five blocks to 6th Street;
right on Wells, go four
Street & Kilbourn Avenue;
blocks to 6th Street; callers offering
Wisconsinhotel
Center is
across
*Wisconsin
PleaseCenter
be spans
aware of unauthorized
reservations
over the phone. All
Wells just past 6th. Go 1/2
Wisconsin Center spans
6th Street, on right. Turn
reservations
will
be
handled
by
the
housing
website;
no
reservations
will
be taken by the hotel
block into “tunnel,” turn left
Wells just past 6th. Go 1/2
right on 6th, go one block to
into parking
lot.
block
“tunnel,”over
turn left
Wells Street, turn left into
and
no reservations
will
beintotaken
the phone.
into parking lot.
“tunnel.” Go 1/2 block, turn
left into parking lot.
DIAMOND SPONSOR
CHEESE
AUCTION
RECEPTION
GOLD SPONSOR
WISCONSIN
PLATINUM SPONSORS
TUESDAY WELCOME RECEPTION
THURSDAY CHAMPIONS RECEPTION
THURSDAY
AFTERGLOW
RECEPTION
FOR MORE INFORMATION, CONTACT:
Wisconsin Cheese Makers Association,
8030 Excelsior Drive, Suite 305, Madison, WI 53717 USA
Phone: 608-828-4550 | Email Judy Keller: [email protected]

March 11, 2016 - Cheese Reporter

Transcription

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