news/business - Cheese Market News

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Volume 33
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latest markets!
A
August 9, 2013
Cheese classes offer chance
for more education, exposure
By Alyssa Sowerwine
INSIDE
✦ Fonterra customers recall
products with WPC due
to botulism concerns.
For details, see page 3.
✦ Export Tool Kit:
‘Speed and efficiency come
to export documentation.’
✦ Glanbia opens Cheese
Innovation Center.
✦ Retail WATCH Exclusive:
Crystal Farms demonstrates
commitment to innovation.
Number 29
MADISON, Wis. — For
cheesemakers and cheese shops
looking for additional consumer
education opportunities and exposure for their products, cheese
classes provide a possibility to
boost product knowledge and
interest as well as sales.
While often rewarding for
both companies and consumers, cheese classes require
careful planning. Three companies shared their insights
for best practices and possible
pitfalls during a session titled
“Cheese Classes 101: How
to Make Cheese Classes a
Successful Part of Your Business” Aug. 1 during the 2013
American Cheese Society
Winnimere from Cellars at
Jasper Hill wins ACS contest
MADISON, Wis. — A semi-soft washed-rind cheese made by
Cellars at Jasper Hill, Greensboro, Vt., was named “Best of Show” at
the American Cheese Society’s (ACS) 2013 Judging & Competition,
which took place here last week.
The winning cheese, Winnimere, is a Jasper Hill Farm original recipe made from raw, Ayrshire cows’ milk and wrapped with a
spruce bark strip cut from the farm’s spruce trees. It is spoonably
soft with deeply rich flavors of sweet cream, bacon and spruce, the
company says.
“Winnimere represents the soul of our business, and the award
is recognition for the hard work of so many people,” says Mateo
Kehler, who developed the cheese at Cellars at Jasper Hill, which he
co-founded with his brother Andy Kehler in 2003.
Another Vermont cheesemaker, Grafton Village Cheese, was
awarded second-place overall for Bear Hill, a washed-rind alpine
style sheep’s milk cheese. Two cheeses from Bleu Mont Dairy, Blue
Mounds, Wis., tied for third place overall: Bandaged Cheddar and Big
Sky Grana.
Celebration was abundant at the Aug. 2 awards ceremony, as California flags went up in the air every time a cheese from the Golden
State won, and cheesemakers danced, hugged and shook hands as
they stepped up for their awards.
This year’s contest drew a record 1,794 entries from 257 companies, representing 34 U.S. states and four Canadian provinces, as well
as Mexico and Colombia. It also featured a brand new class for fresh
cheese curds.
“It’s continued to grow as the years go on,” says Nora Weiser, executive
director, ACS, adding that this is a unique contest in the cheese world.
“There’s a sense of community, and you can see the joy of the cheesemakers. Being in Wisconsin for our 30th year makes it very special.”
Turn to ACS, page 6 a
(ACS) conference in Madison,
Wis. Panelists included Sascha
Anderson, director of education
at Murray’s Cheese, New York,
N.Y.; Kristi Bachman, assistant
director of The Cheese School of
San Francisco; and moderator
Rich Rogers, owner of Scardello
Artisan Cheese, Dallas.
“Cheese classes give me a
targeted area to talk about the
things I love,” Anderson says. “It
also lets people feel that they are
getting a value added to their
cheese purchasing experience.”
She adds that cheese classes
provide an opportunity for the
consumer to better understand
a company’s brand.
Anderson says that as companies begin to consider offering cheese classes, the first
step is to identify the goal of
offering classes, such as driving
foot traffic, driving retail sales,
creating a separate revenue
center from retail, educating
consumers, educating staff and
building a brand.
Rogers notes that offering
classes can help to take the
“fear factor” away from consumers in purchasing cheeses with
which they may not be familiar.
Classes also provide an
opportunity to build relationships with cheesemakers and
producers of other products —
particularly in pairing classes
— as well as a way to retain
customers, gain new customers
and increase sales.
Topics for classes may
range from cheese basics to
classes featuring cheeses from
different geographical areas
to pairing sessions, including
holiday-themed classes.
Anderson notes that for
educational courses, classes
are typically broken down
into basic, intermediate and
advanced.
“Basic courses are typically
where you get the most new
customers, and some may not
return,” she says. “You always
want to offer a basic course to
generate new foot traffic.”
Intermediate courses may
include topics that are not offered regularly, but they provide
an opportunity for interested
consumers to dig into regional
focuses or to get more hands
on, Anderson says.
Advanced classes may be offered for people who are really
dedicated to cheese, possibly even
some in the industry, she adds.
One major consideration
for cheese classes is to look at
the logistics of holding them in
your space.
Murray’s Cheese has a Ushaped classroom overlooking
CDFA calls Sept. 12 hearing
to consider milk pricing
SACRAMENTO, Calif. — The California Department of Food
and Agriculture (CDFA) has called a public hearing to consider
milk pricing. The hearing is scheduled to begin at 8 a.m. Sept. 12
in the Department Auditorium in Sacramento, Calif.
On July 22, CDFA received a petition from California Dairies Inc.,
Milk Producers Council, California Dairy Campaign and Western
United Dairymen, requesting a public hearing to consider amendments to the Stabilization and Marketing Plans for Market Milk for
the Northern California and Southern California Marketing Areas.
The petitioners propose that the whey scale be expanded from
its existing cap of 75 cents per hundredweight of milk to $1 and
that the minimum prices for components for all classes be temporarily increased at various levels. (See “Producer groups petition
for CDFA hearing on prices” in the July 26, 2013, issue of Cheese
Turn to CDFA, page 15 a
the store. The U-shape provides
an opportunity for more class
interaction and discussion vs.
rows of seats, Anderson notes.
At The Cheese School of San
Francisco, classes also are held
in a U-shaped format, but prior to
that, guests typically arrive early
and are offered a glass of wine in
a greeting area with a small retail
display and open prep kitchen
to make them feel relaxed and
settled, Bachman says.
At Scardello, the shop features an L-shaped retail floor
with no designated classroom
space but communal seating,
Rogers says.
ACS conference panelists
also shared tips for choosing instructors to lead cheese classes.
Instructors can range from
cheesemongers to food authors
to cheesemakers, scholars,
food consultants, distributors
or importers, Bachman notes.
“Start with the talent that’s
already in your business,” she
recommends. This may include
cheesemakers that shops work
with, as well as distributors,
local shops or restaurants.
Bachman notes that an
ideal instructor is someone
who has a lot of knowledge and
also can entertain a crowd.
“Experts” are not always the
Turn to CLASSES, page 15 a
CDR/Babcock Hall
building project
to move forward
MADISON, Wis. — This
week, Wisconsin Gov. Scott
Walker announced that
the proposed plans for the
Wisconsin Center for Dairy
Research (CDR) and Babcock Hall building project
will move forward with the
design stage beginning immediately.
“The governor’s announcement signals the
start of design work on
Turn to CDR, page 5 a
Reprinted with permission from the Aug. 9, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
2
CHEESE MARKET NEWS® — August 9, 2013
MARKET INDICATORS
Chicago Mercantile Exchange
CHEESE FUTURES for the week ended August 8, 2013
Cash prices for the week ended August 9, 2013
Monday
August 5
Cheese Barrels
Price
Change
Tuesday Wednesday
August 6
August 7
Thursday
August 8
(Listings for each day by month, settling price and open interest)
Friday
August 9
$1.7925
+2
$1.7925
NC
$1.7925
NC
$1.7925
NC
$1.7650
-2 3/4
Cheese 40-lb. block
Price
$1.7800
Change
+1/2
$1.7800
NC
$1.7925
+1 1/4
$1.7925
NC
$1.7975
+1/2
Weekly average (Aug. 5-9): Barrels: $1.7870(+.0245); 40-lb. Blocks: $1.7885(+.0180).
Weekly ave. one year ago (Aug. 6-10, 2012): Barrels: $1.7910; 40-lb. Blocks: $1.8185.
Extra Grade NDM
Price
Change
Grade A NDM
Price
Change
$1.7300
NC
$1.7300
NC
$1.7825
NC
$1.7300
NC
$1.7300
NC
$1.7825
NC
$1.7925
+1
$1.7825
NC
$1.7500
+2
$1.7925
NC
Weekly average (Aug. 5-9): Extra Grade: $1.7340(+.0040); Grade A: $1.7865(+.0040).
Grade AA Butter
Price
Change
$1.4400
NC
$1.4000
-2
$1.4200
NC
$1.4200
-2
Butter
Cheese
Week
Change
17,620
111,363
-1,235
+2,695
August 5, 2013
Change since Aug. 1
Pounds
Percent
-494
-1,078
-3
-1
Last Year
Pounds
Change
11,954
127,250
+5,666
-15,887
(These data, which include government stocks and are reported in thousands of pounds, are based on reports from
a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the
trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)
14.18
17.03
9.31
14.28
17.00
16.06
17.25
15.09
18.00
10.44
12.78
19.40
15.72
16.93
16.09
16.76
10.78
12.92
16.87
15.72
17.59
17.60
18.18
9.84
13.38
16.52
15.23
18.52
20.17
20.25
9.97
13.62
19.11
15.63
18.02
21.38
18.24
9.97
13.74
21.39
16.68
17.38
271/7,295
19.83
17.32
11.20
15.18
21.67
17.73
20.07
16.28
12.11
16.26
19.07
19.00
18.70
17.06
12.82
16.94
18.03
21.02
19.22
15.51
14.08
15.44
19.07
20.83
20.60
15.28
14.98
13.83
18.77
18.66
SUBSCRIPTION INFORMATION
Susan Quarne, 3XEOLVKHU
(PH 608/831-6002; FAX 608/831-1004)
e-mail: [email protected]
Kate Sander, (GLWRULDO'LUHFWRU
(PH 509/962-4026; FAX 509/962-4027)
Alyssa Sowerwine, 6HQLRU(GLWRU
(PH 608/288-9090; FAX 608/288-9093)
Rena Archwamety, 1HZV:HE(GLWRU
(PH 608/288-9090; FAX 608/288-9093)
Aaron Martin, 1HZV(GLWRU
(PH 608/288-9090; FAX 608/288-9093)
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&LUFXODWLRQUHFRUGVDUHPDLQWDLQHGE\4XDUQH3XEOLVKLQJ//&
6LJQDWXUH 'ULYH 0LGGOHWRQ :, POSTMASTER:
John Umhoefer, Downes-O'Neill LLC, International Dairy
Foods Association, National Milk Producers Federation
SUBSCRIPTIONS & BUSINESS STAFF
Subscription/advertising rates available upon request
Contact: Susan Quarne - Publisher
P.O. Box 628254, Middleton, WI 53562
PHONE 608/831-6002 • FAX 608/831-1004
929
1,127
1,055
1,238
1,116
295
255
232
197
210
191
129
111
103
119
117
115
1.763
1.747
1.753
1.704
1.669
1.630
1.626
1.640
1.656
1.670
1.705
1.735
1.740
1.740
1.740
1.742
1.740
351/7,539
Wed., Aug.7
1.779
1.782
1.787
1.740
1.680
1.640
1.633
1.645
1.651
1.664
1.695
1.725
1.735
1.740
1.740
1.742
1.740
Send address changes to Cheese Market News®, Subscriber
Services, P. O. Box 628254, Middleton, WI 53562; Form
3579 requested; or call direct at 608/831-6002. $OO ULJKWV
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WEBSITE: www.cheesemarketnews.com
Thurs., Aug. 8
1.789
1.810
1.811
1.740
1.680
1.642
1.641
1.644
1.646
1.664
1.696
1.725
1.735
1.740
1.740
1.742
1.740
924
1,127
1,055
1,253
1,167
305
265
253
206
224
210
134
111
103
119
117
115
927
1,130
1,072
1,283
1,166
310
291
255
214
224
212
134
111
103
119
117
115
139/7,783
200/7,688
(Listings for each day by month, settling price and open interest)
Fri., Aug. 2
AUG13
SEP13
OCT13
NOV13
DEC 13
JAN14
FEB14
MAR14
APR 14
MAY14
JUN 14
JUL 14
AUG 14
SEP 14
OCT 14
NOV 14
DEC 14
58.25
58.60
58.25
58.50
57.75
54.50
54.00
53.50
52.00
51.00
49.75
49.98
45.05
43.00
47.53
47.53
47.70
284
279
207
209
232
38
45
63
40
35
9
8
3
3
5
5
4
Total Contracts Traded/
25/1,469
Open Interest
Mon., Aug. 5
58.25
59.50
59.50
59.50
58.75
55.50
55.00
54.00
52.00
52.00
51.00
49.98
45.05
43.00
47.50
47.50
47.70
283
279
215
219
240
43
47
74
40
43
14
8
3
3
5
5
4
93/1,525
Tues., Aug.6
58.25
58.75
58.00
58.35
57.93
55.43
54.00
53.00
52.00
52.00
51.00
49.98
45.05
43.00
47.48
47.48
47.70
282
292
224
224
246
43
48
85
40
43
15
8
3
3
5
5
4
81/1,570
Wed., Aug.7
58.25
58.83
58.00
58.10
57.50
54.85
54.10
53.00
52.00
52.00
51.00
49.98
45.25
45.25
47.00
47.00
47.00
Thurs., Aug. 8
58.50
58.80
57.80
58.10
57.10
54.85
54.10
53.00
52.00
52.00
52.00
48.05
47.00
47.00
47.00
47.00
47.00
282
293
245
247
254
44
56
82
41
44
21
8
3
3
6
6
8
197/1,643
282
294
247
245
255
45
60
82
41
45
23
8
5
5
6
6
8
112/1,657
Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.
August 9, 2013
NONFAT DRY MILK
Central & East:
low/medium heat $1.7400(+3)-$1.8350(+1/2);
mostly $1.7500-$1.8000.
high heat $1.8600(+1)-$1.8900.
West:
low/medium heat $1.7300-$1.8200(+2);
mostly $1.7700-$1.8000(+1).
high heat $1.7700-$1.8900.
Calif. manufacturing plants: extra grade/grade A weighted ave. $1.6992(-.0227)
based on 5,462,044 lbs. Sales to CCC: 0 lbs.
WHOLE MILK POWDER (National):
STAFF
REGULAR CONTRIBUTORS
Tues., Aug.6
Dry Products*
(Dollars per hundredweight, 3.5% butterfat test)
JAN
FEB
MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
YEAR
13.56
19.32
10.78
14.50
13.48
17.05
18.14
916
1,077
997
1,226
1,092
295
250
227
197
210
191
114
100
92
103
102
106
CLASS III PRICE
2007
2008
2009
2010
2011
2012
2013
Mon., Aug. 5
1.766
1.810
1.813
1.738
1.688
1.649
1.640
1.642
1.656
1.670
1.705
1.740
1.750
1.750
1.746
1.750
1.741
155/7,080
Open Interest
$1.3975
-1/4
Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.
On hand
Monday
916
1.760
1.817 1,056
973
1.817
1.750 1,143
1.689 1,092
286
1.649
250
1.640
217
1.642
197
1.656
207
1.682
186
1.705
104
1.740
90
1.750
82
1.750
93
1.746
92
1.750
96
1.741
DRY WHEY FUTURES for the week ended August 8, 2013
Weekly average (Aug. 5-9): Grade AA: $1.4155(-.0165)
Class II Cream (Major Northeast Cities): $2.0048(-.0666)–$2.2196(-.0820).
Weekly Cold Storage Holdings
Fri., Aug. 2
AUG13
SEP13
OCT13
NOV13
DEC13
JAN 14
FEB 14
MAR 14
APR 14
MAY 14
JUN 14
JUL 14
AUG 14
SEP 14
OCT 14
NOV 14
DEC 14
$1.8500-$1.9500.
EDIBLE LACTOSE
(FOB)Central and West: $.5200(+2)-$.7200(+2) mostly $.5900(+1/2)-$.6900(+1).
DRY WHEY
Central:
West:
(FOB) Northeast:
nonhygroscopic $.4700-$.6275(+2);
mostly $.5200-$.5650.
nonhygroscopic $.5500(-1 1/2)-$.6250;
mostly $.5650(-1/2)-$.6050(-1/2).
extra grade/grade A $.5350(-2)-$.6300(-1/4).
ANIMAL FEED (Central): Whey spray milk replacer $.4050(-1/4)-$.5400.
WHEY PROTEIN CONCENTRATE (34 percent): $1.2800(-3)-$1.5025;
mostly $1.3450-$1.3800.
DRY BUTTERMILK
(FOB)Central & East: $1.5400-$1.6800.
(FOB) West:
$1.6400(+2)-$1.7000(+3); mostly $1.6500(+1)-$1.6700(+1).
CASEIN:
Rennet $4.6000-$5.0000; Acid $4.7000-$5.4000.
*Source: USDA’s Dairy Market News
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.
August 9, 2013 — CHEESE MARKET NEWS®
NEWS/BUSINESS
3
MARKET INDICATORS
Fonterra customers recall products with
WPC due to fear of botulism contamination
AUCKLAND, New Zealand — Fonterra
last Saturday advised eight of its customers of a quality issue involving three
batches of a particular type of whey
protein concentrate (WPC-80) produced
at one of its New Zealand manufacturing
sites in May 2012.
Fonterra says it initially identified a
potential quality issue in March of this
year, when a product tested positive for
Clostridium. Product samples were
put through intensive testing over the
following months to determine whether
the strain might be harmful. On July 31,
tests indicated the potential presence
of Clostridium botulinum in a sample,
which can cause botulism.
Fonterra’s WPC-80 is used by its customers in a range of products, including infant formula, juice, dairy beverages, yogurt,
body building powder and animal stock
food. To date, there have been no reports
of any illness linked to the consumption of
the affected whey protein, Fonterra says.
“Our customers have worked quickly
to locate and secure products that were
not in the market and, where they had
already reached retail shelves, initiate
recalls,” says Fonterra Chief Executive
Theo Spierings. “Their fast response has
meant that almost all products are now
back or on their way back.”
NZAgbiz, Fonterra’s animal feed
subsidiary and one of its eight customers that received the affected WPC-80,
has recalled a small amount of calf milk
replacer sold in New Zealand’s North
Island. Chinese authorities temporarily
suspended imports of whey powder and
dairy base powder (a whey-based dairy
ingredient used in the manufacture of
infant formula) produced by Fonterra,
or produced in Australia using Fonterra’s
whey protein powder as an ingredient.
Recalls of infant formula and other products also have been reported in other
countries, including Brunei, Thailand
and Malaysia.
Fonterra confirmed Sunday that
products of three of its customers that
received the WPC-80, Wahaha, Coca-Cola
and Vitaco, are safe to consume because
of the way they are manufactured. These
three beverage companies use whey
protein concentrate in either UHT milk,
yogurt or acid beverage products.
Fonterra announced this week that
it will be conducting a comprehensive
internal investigation to fully understand
what happened, both before and after the
affected WPC-80 was manufactured. The
review will be led by the independent
directors of Fonterra’s board and will include independent expert advice. CMN
Ohio Cheese Guild holds inaugural meeting
LUCAS, Ohio — The newly-formed Ohio
Cheese Guild held its inaugural meting
here Aug. 6 at the historical Malabar
Farm.
The meeting drew about 80 attendees,
including cheesemakers, cheesemongers and restaurateurs. The featured
speakers were David Mengel of the Ohio
Department of Agriculture Dairy Division, Neville “Dr. Cheese” McNaughton,
president, CheezSorce LLC, and Jean
Mackenzie, founder of the Ohio Cheese
Guild and owner of Mackenzie Creamery,
Hiram, Ohio.
“Our mission is to support the cheese
industry as a whole in Ohio and to also
help smaller producers market and distribute their products.” Mackenzie says.
The Ohio Cheese Guild will organize
educational programming, hold various
events throughout the year and provide
networking opportunities for those working in every facet of the cheese industry,
Mackenzie says.
The Ohio Cheese Guild also allows its members from across the
cheese industry to share information, resources and insight on new
government regulations that impact
the industry, Mackenzie adds. CMN
National Dairy Products Sales Report
For the week ended:
Cheese 40-lb. Blocks:
Average price1
Sales volume2
Cheese 500-lb. Barrels:
Average price1
Adj. price to 38% moisture
Sales volume2
Moisture content
Butter:
Average price1
Sales volume2
Nonfat Dry Milk:
Average price1
Sales volume2
Dry Whey:
Average price1
Sales volume2
*
8/3/13
7/27/13
7/20/13
7/13/13
$1.7160
12,758,021
$1.6925
10,709,381
$1.6841
9,878,920
$1.7065
11,712,267
$1.8233
$1.7386
8,704,543
34.98
$1.7917
$1.7096
8,926,877
35.02
$1.7749
$1.6899
9,801,859
34.88
$1.7732
$1.6864
10,508,081
34.81
$1.4419
7,868,052
$1.4544
5,196,254
$1.4446
4,263,524
$1.5067
4,541,887
$1.7595
16,255,766
$1.7479
16,409,740
$1.7357
15,214,927
$1.7190
18,989,378
$0.5835
6,779,652
*$0.5793
8,494,163
$0.5822
8,046,170
$0.5737
9,204,516
/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers.
Reported in pounds. More information is available by calling AMS at 202-720-4392.
For more information please visit www.devilletechnologies.com
CME FUTURES for the week ended August 8, 2013
Class III Milk
Fri., Aug. 2
AUG13
SEP13
OCT13
NOV13
DEC13
JAN14
FEB14
MAR14
APR 14
MAY 14
JUN 14
JUL 14
AUG 14
SEP 14
OCT 14
NOV 14
DEC 14
17.89
18.42
18.41
17.75
17.20
16.49
16.39
16.41
16.42
16.58
16.80
16.96
17.00
17.00
17.00
17.00
17.00
4,247
4,448
3,275
2,841
2,261
916
753
617
345
417
408
130
108
162
114
96
86
Mon., Aug. 5
Tues., Aug.6
Wed., Aug.7
17.96
18.39
18.36
17.76
17.20
16.46
16.37
16.41
16.44
16.55
16.62
17.00
17.00
17.00
17.00
17.00
17.00
17.95
17.69
17.77
17.31
16.93
16.38
16.28
16.31
16.35
16.48
16.57
16.93
16.95
17.00
17.00
17.00
17.00
18.12
18.14
18.15
17.62
17.01
16.43
16.34
16.37
16.39
16.54
16.65
16.93
16.95
16.96
17.00
16.95
17.00
4,004
4,543
3,321
2,907
2,276
945
755
630
347
419
413
134
111
163
114
96
86
Open Interest 744/21,224
1,366/21,264
Fri., Aug. 2
Mon., Aug. 5
3,956
4,635
3,580
2,956
2,337
945
797
653
388
432
421
141
117
167
130
108
98
2,535/21,861
3,833
4,743
3,551
2,990
2,527
968
867
729
474
536
477
151
156
170
132
108
98
1,962/22,510
Thurs., Aug. 8
18.16
18.38
18.32
17.63
17.02
16.47
16.39
16.36
16.40
16.58
16.65
16.96
16.98
17.00
17.00
16.95
17.00
3,664
4,871
3,606
3,022
2,594
999
912
766
489
544
478
167
164
186
133
113
103
1,645/22,811
Class IV Milk
AUG13
SEP13
OCT13
NOV13
DEC13
JAN 14
FEB 14
MAR 14
APR 14
MAY 14
JUN 14
19.29
19.76
19.56
19.03
18.27
17.64
17.40
17.32
16.92
16.91
16.85
474
497
411
345
305
162
146
95
15
10
11
Open Interest
40/2,471
478
497
428
371
306
162
152
102
19
20
11
19.35
19.80
19.76
19.19
18.50
17.64
17.48
17.34
17.00
16.87
16.85
124/2,546
Tues., Aug.6
478
497
428
373
306
162
152
102
19
20
13
19.35
19.79
19.71
19.04
18.50
17.64
17.48
17.34
17.00
16.87
16.85
Wed., Aug.7
19.25
19.79
19.59
19.04
18.30
17.64
17.48
17.34
17.00
16.87
16.85
4/2,550
478
497
433
373
308
170
152
102
19
20
13
22/2,565
Thurs., Aug. 8
19.35
19.61
19.70
19.22
18.52
17.76
17.48
17.34
16.95
16.90
16.85
478
501
441
385
325
212
157
102
21
49
13
130/2,684
Cash-Settled NDM
Fri., Aug. 2
AUG 13
SEP 13
OCT13
NOV 13
DEC 13
JAN 14
FEB 14
MAR 14
APR 14
MAY 14
JUN 14
177.00
178.75
176.75
169.50
162.00
156.00
154.00
152.50
148.00
148.00
147.93
281
241
241
259
153
79
52
35
10
7
5
28/1,363
Open Interest
Mon., Aug. 5
177.00
179.25
178.80
172.00
163.50
157.98
154.00
152.50
148.00
148.00
148.00
281
232
251
283
163
83
54
35
10
10
7
Tues., Aug.6
177.00
179.25
178.80
172.25
164.50
157.98
154.00
152.50
148.00
148.00
148.00
281
232
248
295
167
83
54
35
10
10
7
Wed., Aug.7
177.00
179.25
178.80
172.25
164.75
157.88
154.00
152.50
148.00
148.00
148.00
35/1,422
113/1,409
281
232
252
297
174
87
54
35
10
10
7
18/1,439
Thurs., Aug. 8
177.00
180.00
181.00
175.00
166.50
159.93
155.00
153.00
148.00
147.50
148.00
281
229
246
326
179
106
63
42
12
16
7
146/1,507
Cash-Settled Butter*
AUG13
SEP13
OCT13
NOV13
DEC13
JAN 14
FEB 14
MAR14
APR14
MAY14
JUN14
Fri., Aug. 2
Mon., Aug. 5
1,072
1,013
1,023
1,156
590
57
47
41
24
17
12
1,070
1,014
1,036
1,161
593
59
48
41
24
17
12
147.30
152.50
155.50
157.00
154.78
153.28
151.50
151.50
151.50
153.00
152.75
71/5,076
Open Interest
147.58
152.63
155.43
157.18
154.25
153.00
150.75
151.50
151.50
153.00
152.75
72/5,099
Tues., Aug.6
145.35
149.00
151.50
153.95
151.00
150.85
150.75
151.50
151.50
153.00
152.00
1,083
1,031
1,052
1,176
628
61
48
41
25
17
14
161/5,200
Wed., Aug.7
145.00
149.00
151.50
153.30
151.00
150.73
150.40
151.90
151.50
153.00
153.00
1,070
1,031
1,055
1,172
636
68
48
43
25
19
16
85/5,208
Thurs., Aug. 8
144.63
149.00
151.25
152.70
150.75
150.00
149.75
150.75
151.50
152.25
153.00
1,108
1,027
1,058
1,171
637
81
77
49
29
23
16
202/5,303
*Total Contracts Traded/Open Interest reflect additional months not included in this chart.
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.
4
EXPORT TOOL KIT
CMN Exclusive!
Perspective:
Export Expertise
Sandra Benson is director of market
access and regulatory affairs for
the U.S. Dairy Export Council. She
contributes this column exclusively
for Cheese Market News®.
Speed and efficiency come
to export documentation
Discussions concerning the paperwork involved with U.S. dairy exports
can be about as interesting as watching
cheddar age. U.S. dairy suppliers selling to foreign buyers want the required
forms filled and processed as quickly, as
accurately and with as little hassle as
possible and don’t want to think about
it. And that is exactly why the latest
developments from USDA’s Agricultural
Marketing Service (AMS) are so exciting.
In late June, after years of development, months of beta testing and
countless phone conferences between
AMS Dairy Grading, AMS Information
Technology, the U.S. Dairy Export Council (USDEC) and development teams
from AMS and Acentia (a private systems
developer), AMS rolled out its Electronic
Document Creation System (eDOCS).
eDOCS is a user-friendly means for U.S.
dairy suppliers to request health certi-
SCHEDULE OF EVENTS
MONDAY, OCTOBER 21
6:00 p.m. Welcome Reception
TUESDAY, OCTOBER 22
8:30 a.m. Welcome
8:45 a.m. Industry Challenges
Industry Leaders Panel:
Jon Davis, Davisco
Dolores Gossner Wheeler,
Gossner Foods
Dermot Carey, Darigold
David Lenzmeier,
Milk Specialties Global
10:30 a.m. Sustainability
12:00 p.m. Lunch
1:30 p.m. Microbes in Your Factory
3:00 p.m. Break
3:30 p.m. Process Technology I
6:00 p.m. Cheese and Wine Social
fication online that significantly raises
the speed and accuracy of document
transmission. Increased efficiency in
turn reduces transaction risk, simplifying U.S. dairy trade in a way that builds on
itself to encourage even greater volumes.
eDOCS not only provides significant immediate benefits to U.S. dairy exporters,
it represents a sizeable step forward on
the industry’s road to an even more efficient, paperless future.
The initial eDOCS rollout is for shipments to the European Union (EU), but
it will be expanded over time to cover
other AMS dairy certificates in other
markets. Certificates created in eDOCS
flow automatically to USDA’s Electronic
Trade Document Exchange (eTDE) system, allowing U.S. suppliers, importers
and foreign authorities at participating
ports to view them online.
Prior to eDOCS, U.S. suppliers looking to export to the EU would either
send faxed certificate requests to AMS
or utilize the agency’s existing online
ordering system. Both options were
cumbersome.
AMS had to retype information on
faxed requests, which was both time
consuming and left open the possibility for transcription errors. Such mistakes would necessitate an amended
certificate, which resulted in further
delays to document delivery and could
lead to demurrage charges. Certificate
turnaround was up to 5 days.
Exporters using the online ordering
system received their certificates more
quickly, but had to retype all the information with every certificate request.
eDOCS demands fewer hours of
input time for the requesting company
because users can create up to 60 customer templates as well as reuse data
from old certificate requests. Because
exporters are entering their own information, the risk of transcription errors
is reduced. Templates and certificates
are saved at the company level, allowing
greater efficiency among colleagues.
AMS turnaround time is down to 2-3 days.
Exporters can also view copies of
their official certificates in eDOCS and
send them to importers to review, so
any amendments can be requested far
ahead of the vessel’s arrival. This online
viewing ability frees up AMS’s time since
fewer exporters will request fax copies.
The efficiency gains are tremendous
for both the exporter and AMS.
In addition, eDOCS can be used
to request EU health and transit certificates, as well as the bloc’s newer
composite health and composite transit
certificates. The existing online order
system can only be used to request the
former two.
Turn to BENSON, page 5 a
Cheese and Whey Production in the U.S. West
and Its Place in the Global Economy
EYjeX[h('Å()"(&')H[de"D[lWZW
The Global Cheese Technology Forum will bring leaders in manufacturing and
technology together for a two-day opportunity to address the future of the
cheese industry in the Western United States.
Topics will include:
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?ddelWj_edi_dM^[oFheY[ii_d]
=beXWb?di_]^ji
WEDNESDAY, OCTOBER 23
7:00 a.m.
8:00 a.m.
9:45 a.m.
10:15 a.m.
12:00 p.m.
Breakfast Buffet
Process Technology II
Break
Global Insights
Luncheon — Motivational Speaker:
Coach Tony Ingle
1:30 p.m. Process Technology III
2:30 p.m. Close
Register today at www.globalcheesetechnologyforum.org
For more information contact
Laurie Jacobson
.&+)&+#+&+,;cW_b0b`WYeXie6YWbfebo$[Zk
;Whbo8_hZH[]_ijhWj_ed0*+&$&&
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www.globalcheesetechnologyforum.org
:W_hoFheZkYjiJ[Y^debe]o9[dj[h9Wb_\ehd_WFeboj[Y^d_YIjWj[Kd_l[hi_joIWdBk_iEX_ife"9Wb_\ehd_W/)*&-
For more information please visit www.globalcheesetechnologyforum.org
5
NEWS/BUSINESS
Glanbia Foods celebrates opening of new Cheese Innovation Center in Twin Falls, Idaho
TWIN FALLS, Idaho – Glanbia Foods
this week opened the doors of its new
14,000-square-foot Cheese Innovation
Center, where its industry experts will
work alongside customers to develop
the future of cheese products.
“The Glanbia Foods Cheese Innovation Center is a great economic boost
for the Twin Falls region and the state,”
says U.S. Sen. Jim Risch. “Idaho and its
dairy farmers already play a major role
in meeting the huge demand for cheese
and dairy products worldwide, and this
CDR
Continued from page 1
this long overdue project,” says CDR
Director John Lucey. “Our goal remains
creating a world-class dairy research
and education facility that will put
Wisconsin and North America at the
forefront of dairy innovation.”
In the next two months architectural engineering (AE) firms will be
interviewed and selected. This spring,
the state of Wisconsin initiated the AE
selection process, but it was suspended
until the governor’s announcement this
Wednesday due to questions about possible cuts to capital projects.
CDR is currently putting together an
advisory team of industry members to
assist in the design process and attend
project meetings.
CDR leaders say they would like
BENSON
AMS plans to shut down its existing
online order system on Sept. 1, 2013.
Although it will continue to accept
fax requests, the fax method will grow
increasingly costly in the months ahead.
(To use eTDE and eDOCS, suppliers
must first register for a level-2 USDA
e-Authentication account. For more
information on eTDE/DOCS registration
or training, visit www.ams.usda.gov/
AMSv1.0/DYGradingETDE.)
eTDE and eDOCS were joint efforts.
AMS Dairy Grading, AMS Information
Technology, USDA’s Foreign Agricultural Service (FAS) and USDEC all
played critical roles over the course
of the projects. For more than two
years, USDEC staff served as subject
matter experts and liaison between
system developers and AMS, prioritizing fixes to the system and helping
identify problems and solutions in the
testing phase.
eDOCS is without a doubt a major
step forward in transitioning to allelectronic documentation, but we
still have a ways to go before we are
completely paperless. In fact, AMS will
continue issuing paper certificates for
the time being, as we work as a team
innovation center will ensure that our
state remains at the forefront of this
important industry.”
“The Cheese Innovation Center
represents our commitment to and
investment in our customer relationships, the global cheese industry and
our local community,” says Jeff Williams,
president and CEO, Glanbia Foods.
Glanbia Foods’ customers, company
executives, local and state dignitaries and
several community members attended
the grand opening event to celebrate
to thank all donors and supporters
of the CDR/Babcock Hall building
campaign including John Umhoefer of
the Wisconsin Cheese Makers Association, Co-Chairs Lou Gentine and Dave
Fuhrmann, as well as the ongoing CDR
operation support from dairy farmers
via the dairy check-off program.
The tentative time line for the
CDR/Babcock Hall building project is
as follows:
• Building design approval: July 2014
• Ground breaking on the new CDR
building: Summer 2015
• Substantial completion of the new
CDR building as well as the renovated
Babcock Dairy Plant: March 2018
Forquestionsregardingthecampaign
or for those wishing to donate, contact:
CDR Director John Lucey, jlucey@cdr.
wisc.edu, 608-265-1195, or Barb McCarthy, UW Foundation, barb.mccarthy@
supportuw.org, 608-265-5891. CMN
to finalize implementation across the
EU and introduce it elsewhere in the
world, starting in China.
Once paper certificates are completely eliminated, the system will bring
another set of benefits in reduced costs
from eliminating the need to courier
health certificates overseas. There are
also efforts planned to broach the
subject of electronic commercial documents with Customs authorities, which
has the potential to eliminate the need
to courier paper overseas altogether.
Export documentation may not be
glamorous. But it is a perfect example of
how industry and government can work
together and do the heavy technical lifting needed to resolve issues that limit
the U.S. dairy industry’s ability to fully
capitalize on rising export demand. CMN
Note: The U.S. Dairy Export Council is primarily supported by Dairy
Management Inc. (DMI) through the
producer checkoff that builds on collaborative industry partnerships with
processors, trading companies and
others to enhance global demand for
U.S. dairy products.
the completion of the Cheese Innovation Center. Many attendees also had
the opportunity to tour the center, which
includes milk processing facilities, a stateof-the-art lab, a test kitchen and an area
for sensory evaluation of products.
“The Cheese Innovation Center
elevates our ability to create new products, processes, services and solutions
to satisfy changing market needs,” says
Dave Perry, director of cheese innovation. “We now have every resource we
need under one roof, from our on-site
experts to cutting-edge technology and
equipment, to capture market opportunities at a quicker pace than ever before.”
The new facility, located at 161
4th Avenue South, is adjacent to
the new headquarters for Glanbia’s U.S. Cheese business. CMN
GDT index, most prices down after auction
AUCKLAND, New Zealand — The
GlobalDairyTrade (GDT) price index was
down 2.4 percent, and averages prices for
most commodities were down Tuesday
following the latest auction on GDT,
Fonterra’s internet-based sales platform.
GDT says that following a recent review,
its formerly-called trade weighted index
now will be referred to as the price index.
The GDT price index measures the movement of prices for all products sold on GDT.
The average prices for each commodity and their percent change at
Tuesday’s auction are as follows:
• Milk protein concentrate: US$7,751
per metric ton FAS ($3.5158 per pound),
up 1.2 percent.
• Buttermilk powder: US$4,641 per
metric ton FAS ($2.1051 per pound),
up 0.4 percent.
• Butter: US$3,499 per metric ton FAS
($1.5871 per pound), down 5.5 percent.
• Anhydrous milkfat: US$4,612 per
down 4.9 percent.
• Cheddar: US$4,335 per metric ton FAS
($1.9663 per pound), down 4.4 percent.
• Skim milk powder: US$4,451 per
down 3 percent.
• Whole milk powder: US$5,021 per
down 1.6 percent.
The next trading event will be
held Aug. 20. For more information,
visit www.globaldairytrade.info. CMN
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The views expressed by CMN’s guest
columnists are their own opinions
and do not necessarily reflect those of
Cheese Market News®.
www.johnsonindint.com
For more information please visit www.johnsonindint.com
6
NEWS/BUSINESS
ACS
The 31st Annual ACS Conference
& Competition will take place July 29Aug. 1, 2014, in Sacramento, Calif.
Following are the award-winning
cheeses in each class. First, second and
third places each require a minimum
score, so in some instances no first or
second place award is given.
A. FRESH UNRIPENED CHEESES
• AH: Cheese Curds — All Milks
First: Springside Cheese Corp.,
Oconto Falls, Wis., Cheddar Cheese
Curds.
Second: Arena Cheese Inc., Arena,
Wis., Cheese Curd.
Second: Carr Valley Cheese Co. Inc.,
La Valle, Wis., Colored Curd.
Third: Jisa Farmstead Cheese,
Brainard, Neb., New York Cheddar
Curds.
• AM: Mascarpone — Made From
Cow’s Milk
First: No award given.
Second: Arthur Schuman Inc., Turtle
Lake, Wis., Cello Thick & Smooth Mascarpone B (Sweeter).
Third: BelGioioso Cheese Inc.,
Green Bay, Wis., BelGioioso Mascarpone.
Third: Vermont Creamery, Websterville, Vt., Mascarpone.
• AR: Ricotta — Made From Cow’s
Milk
First: Liuzzi Angeloni Cheese,
Hamden, Conn., Hand Dipped Ricotta.
Second: BelGioioso Cheese Inc.,
Green Bay, Wis., BelGioioso Ricotta
con Latte Whole Milk.
Second: Calabro Cheese Corp., East
Haven, Conn., Hand Dipped Ricotta.
Third: Crooked Face Creamery, Norridgewock, Maine, Whole Milk Ricotta.
• AQ: Fromage Blanc, Fromage
Frais and Quark — Made From
Cow’s Milk
First: Calkins Creamery, Honesdale,
Pa., Georgic.
Second: Bellwether Farms, Petaluma, Calif.., Fromage Blanc.
Third: Alemar Cheese Co., Mankato,
Minn., Fromage Blanc.
• AC: Open Category — Made From
Cow’s Milk
First: Sierra Nevada Cheese Co., Willows, Calif., Gina Marie Cream Cheese.
Second: Karoun Dairies Inc., San
Fernando, Calif., Fresh Basket Cheese.
Third: Cowgirl Creamery, Petaluma,
Calif., Creme Fraiche.
• AG: Open Category — Made From
Goat’s Milk
Second: Mackenzie Creamery, Hiram, Ohio, Goat Milk Ricotta.
Third: Montchevré-Betin Inc., Belmont, Wis., Fromage Frais.
• AS: Open Category — Made From
Sheep’s Milk or Mixed Milks
First: Quality Cheese Inc., Vaughan,
Ontario, Buffalo Ricotta Bella Casara.
Second: Catapano Dairy Farm, Peconic, N.Y., Creamy Sheep.
Third: La Maison Alexis de Portneuf
Inc., St-Raymond de Portneuf, Quebec,
Chevre des Neiges plain.
B. SOFT RIPENED CHEESES
• BB: Brie — Made From Cow’s Milk
First: Cherry Grove Farm, Lawrenceville, N.J., Buttercup Brie.
Second: Agropur Fine Cheese, StHubert, Quebec, Brie Normandie.
Third: Alouette Cheese USA LLC,
Lena, Ill., Alouette Baby Brie — 13.2
ounces.
Third: Marin French Cheese Co.,
Petaluma, Calif., Traditional Brie.
• BC: Camembert — Made From
Cow’s Milk
First: Agropur Fine Cheese, StHubert, Quebec, Camembert l’Extra.
Second: Agropur Fine Cheese, StHubert, Quebec, Camembert Vaudreuil.
Third: Kurtwood Farms, Vashon,
Wash., Dinah’s Cheese.
• BT: Triple Crème — Soft Ripened/
Cream Added — All Milks
First: Old Europe Cheese Inc., Benton Harbor, Mich., 3-kilogram Triple
Cream Brie.
Second: Agropur Fine Cheese,
St-Hubert, Quebec, Chevalier Triple
Crème.
Inc., St. Raymond de Portneuf, Quebec,
Saint-Honoré.
• BA: Open Category — Made From
Cow’s Milk
First: MouCo Cheese Co., Fort Collins, Colo., MouCo Ashley.
Second: Agropur Fine Cheese,
St-Hubert, Quebec, Rondoux Double
Crème.
Third: Cellars at Jasper Hill, Greensboro, Vt., Harbison.
Third: Sweet Grass Dairy, Thomasville, Ga., Green Hill.
• BG: Open Category — Made From
Goat’s Milk
First: Cypress Grove Chevre, Arcata,
Calif., Bermuda Triangle.
Second: Vermont Creamery, Websterville, Vt., Coupole.
Third: Upper Canada Cheese Co.,
Jordan, Ontario, Nanny Noire.
• BS: Open Category — Made From
Sheep’s or Mixed Milks
First: Ancient Heritage Dairy, Madras, Ore., Valentine.
Second: Baetje Farms LLC, Bloomsdale, Mo., Coeur du Clos.
Third: Idyll Farms LLC, Northport,
Mich., Rind Aged Chevrotin.
C. AMERICAN ORIGINALS
• CB: Brick Cheese — Made From
Cow’s Milk
First: Klondike Cheese Co., Monroe,
Wis., Brick.
Second: Widmers Cheese Cellars,
Theresa, Wis., Washed Rind Brick
Cheese.
Third: Comstock Creamery, Comstock, Wis., Wisconsin Brick.
• CD: Dry Jack — Made From
Cow’s Milk
Second: No award given.
Third: Rumiano Cheese Co., Willows,
Calif., Dry Monterey Jack.
• CJ: Monterey Jack — Made From
Cow’s Milk
First: Cherry Grove Farm, Lawrenceville, N.J., Lawrenceville Jack
Reserve.
La Valle, Wis., Monterey Jack.
Third: Cabot Creamery Cooperative,
Montpelier, Vt., Cabot Monterey Jack.
• CM: Brick, Muenster — Made
From Cow’s Milk
Second: McCadam Cheese, Chateaugay, N.Y., McCadam Muenster.
Third: Edelweiss Creamery, Monticello, Wis., Muenster.
• CY: Colby — Made From Cow’s Milk
First: Cedar Grove Cheese Inc.,
Plain, Wis., Marbled Colby.
Second: Tillamook County Creamery
Association, Tillamook, Ore., Tillamook
Colby.
Third: Arena Cheese Inc., Arena,
Wis., Colby.
Third: Saputo Specialty Cheese,
Richfield, Wis., Black Creek Colby.
• CC: Original Recipe/Open
Category — Made From Cow’s Milk
First: Bleu Mont Dairy, Blue Mounds,
Wis., Alpine Renegade.
Second: Meadow Creek Dairy, Galax,
Va., Appalachian.
Third: Cooperstown Cheese Co.,
Milford, N.Y., Jersey Girl.
• CG: Original Recipe/Open
Category — Made From Goat’s Milk
First: Vermont Creamery, Websterville, Vt., Bonne Bouche.
Second: Cypress Grove Chevre,
Arcata, Calif., Humboldt Fog Grande.
Third: Haystack Mountain Goat
Dairy, Longmont, Colo., A Cheese
Named Sue.
• CS: Original Recipe/Open
Category — Made From Sheep’s
Milk or Mixed Milks
First: Central Coast Creamery, Paso
Robles, Calif., Seascape.
Second: Beecher’s Handmade
Cheese, Seattle, Flagsheep.
Third: La Moutonniere Inc., SteHélène-de-Chester, Quebec, Sein
D’Hélène.
D. AMERICAN MADE/
INTERNATIONAL STYLE
• DD: Dutch Style — All Milks
First: Holland’s Family Cheese,
Thorp, Wis., Marieke Gouda Mature
6-9 months.
Second: Holland’s Family Cheese,
Thorp, Wis., Marieke Gouda Premium
12-18 months.
Third: Oakdale Cheese & Specialties, Oakdale, Calif., Aged Gouda.
• DE: Emmental Style with Eye
Formation — Made From Cow’s Milk
First: Agropur Fine Cheese, StHubert, Quebec, Oka l’Artisan.
Second: Emmi Roth USA, Monroe,
Wis., Roth Petite Swiss.
Third: Fromages CDA Inc., Anjou,
Quebec, Le Frère Jacques.
• DC: Open Category — Made From
Cow’s Milk
First: Emmi Roth USA, Monroe, Wis.,
Roth Grand Cru Reserve.
Second: Cedar Grove Cheese, Plain,
Wis., Willi.
Third: Roelli Cheese Co., Shullsburg,
Wis., Little Mountain.
• DG: Open Category — Made From
Goat’s Milk
First: Carr Valley Cheese Co. Inc.,
La Valle, Wis., Bandaged Billy.
Second: Caromont Farm, Esmont,
Va., Esmontonian.
Second: Ruggles Hill Creamery,
Hardwick, Mass., Alys’s Eclipse.
Third: Fromagerie Bergeron Inc.,
Saint-Antoine-De-Tilly, Quebec, Patte
Blanche.
• DS: Open Category — Made From
Second: Ancient Heritage Dairy,
Madras, Ore., Hannah.
Third: Carr Valley Cheese Co. Inc.,
La Valle, Wis., Cave Aged Mellage.
E. CHEDDARS
• EA: Aged Cheddar — Aged Over
12 and Up To 24 Months — All
Milks
First: The Artisan Cheese Exchange,
Sheboygan, Wis., Deer Creek “The Stag.”
Second: Kraft Foods, Weyauwega,
Wis., Cracker Barrel — Aged Reserve
Cheddar.
Third: Maple Leaf Cheese Co-op,
Monroe, Wis., English Hollow Cheddar.
• EC: Cheddar — Aged Up To 12
Months — Made From Cow’s Milk
Sheboygan, Wis., Deer Creek “The
Fawn.”
Second: Heber Valley Artisan
Cheese, Midway, Utah, Cascade Raw.
Third: Kraft Foods Inc., Weyauwega, Wis., Cracker Barrel — Sharp
Cheddar.
Third: Tillamook County Creamery
Medium Cheddar.
• EG: Cheddar — Aged Up To 12
Months — Made From Goat’s,
Sheep’s, Buffalo’s or Mixed Milks
First: Central Coast Creamery, Paso
Robles, Calif., Goat Cheddar.
Second: Sierra Nevada Cheese Co.,
Willows, Calif., Caprae Raw Aged Goat
Cheddar.
La Valle, Wis., Goat Cheddar.
• EX: Mature Cheddar — Aged
Over 24 and Up To 48 Months —
All Milks
First: Tillamook County Creamery
Vintage White Extra Sharp 3-Year
Reserve Cheddar.
Second: Shelburne Farms, Shelburne, Vt., Farmhouse 2-Year Cheddar
Extra Sharp.
Third: The Artisan Cheese Exchange, Sheboygan, Wis., Deer Creek
Reserve.
• EE: Mature Cheddar — Aged
Over 48 Months — All Milks
Sheboygan, Wis., Deer Creek Proprietor’s Grand Reserve.
Second: The Artisan Cheese Exchange, Sheboygan, Wis., Deer Creek
Private Reserve.
Second: Widmers Cheese Cellars,
Theresa, Wis., 8-Year Aged Cheddar.
Turn to MATURE, page 9 a
CHEESE MARKET NEWS
7
®
Retail WATCH
NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE
Crystal Farms demonstrates
commitment to innovation
By Kate Sander
MINNETONKA, Minn. — In an effort
to capitalize on the continuing snacking
trend, Crystal Farms, based here, has
created a new snacking product unlike
any other in the dairy case. The company
has launched Nibblers, a new line of real
cheese snacks that provide a bold burst
of flavor with every bite.
Bigger than traditionally-sized
crumbles and crafted to hold up to fingers
pulling them out of a bag like would be
done with a bag of nuts, Nibblers are
small pieces of flavored natural cheese
that come in 1.5-ounce stand-up single
serve bags. They are available in four
flavors: Smoky BBQ seasoned Cheddar, Habanero seasoned Pepper Jack,
Chipotle Pepper seasoned Cheddar and
Sour Cream & Onion seasoned Monterey
Jack cheese.
Nibblers were developed based on
what Crystal Farms was seeing in the
marketplace — a consumer desire for
convenient snacking with healthy options like protein.
“Nearly a quarter of the food Americans eat each day is in the form of
snacks,” says Hollie Schroeder, product
manager, Crystal Farms.
One of the big considerations for the
company as it embarked on exploring a
new product was “‘What can a cheese
item bring that’s different?” Schroeder
says.
“The snack cheese category wasn’t
growing as fast as it could,” she continues, noting that there are already plenty
of string, stick and bar formats on the
market, including from Crystal Farms
itself. “So we looked at how to provide
a different experience than what was
already available.
“Moms want to feed their kids nutritious snacks that are flavorful,” she adds.
• Evolution of a new product
Like any marketing team developing
a new product, the company’s executives
didn’t want to cut into their own market
share but rather grow their presence in
the category.
Nibblers fit the bill by being something unique — they are not curds or
processed cheese and there’s nothing
else like them in the marketplace. In
addition, not only are they flavorful
and fun to eat, they also are satisfying,
Schroeder says.
Also in Retail WATCH:
The process that led to Nibblers —
which were launched in late spring —
wasn’t a quick, straight line from Point
A to Point B, Schroeder says.
“What we thought we’d develop
wasn’t what we ended up developing,”
Schroeder says.
Over the past year, Crystal Farms
has committed to a great deal of consumer testing, considering different
flavors, packaging and product names
to ensure it rolled out a product that
would be a hit.
Photo courtesy of Crystal Farms
“We are committed
to bringing new
and exciting products
that consumers may
not even know they need.
We offer a full line
of cheese items to fill
shoppers’ every need.”
Hollie Schroeder
CRYSTAL FARMS
The product was tested with multiple consumer panels, and “Nibblers”
ultimately was the name that best resonated with consumers for a hand-held,
snacking product. Four well-balanced
flavors were chosen for the initial
rollout, and additional flavors are being actively considered for the future,
Schroeder says.
To best showcase the product, Crystal
Farms chose to go with stand-up bags
featuring colorful graphics that clearly
describe the product and a clear window
so consumers can see the product as well.
The company looked at different package
sizes, such as an 8-ounce package, before
settling on the 1.5-ounce package. While
the product can be used as a topping,
its predominant use is as a snack food.
Individual bags are available for 99 cents.
Single-serve units come in stock-friendly
trays, with eight units per tray and four
trays per case. The company also offers
5-packs of the 1.5-ounce bags.
INTRODUCING NIBBLERS — Crystal Farms is offering innovation to the cheese category
with Nibblers, small pieces of flavored natural cheese that come in 1.5-ounce stand-up
single serve bags.
Moms are obviously a marketing
target, but there really are no limitations, Schroeder says. The products
are currently available in Crystal
Farms’ core markets — Minnesota,
Wisconsin, Iowa, North Dakota and
South Dakota — as well as all Safeways
and select Walmarts. The company
also is developing convenience store
distribution.
“It’s really a product for everyone,”
Schroeder says. “Ninety-nine percent
of consumers eat cheese every year.”
Cheddar Nibblers contain 170
calories and 10 grams of protein in a
1.5-ounce serving, and Monterey Jack
Nibblers have 140-150 calories and 9
grams of protein in a 1.5-ounce bag.
While the product doesn’t fit into
the “100 calorie” marketing scheme
that so many snack products are working toward these days, low calories was
never the goal. Creating a satisfying,
flavor product was.
“It’s an unexpected flavor experience,” Schroeder adds. “Tasting is
believing.”
•Stand out stand-up pouches
In addition to Nibblers, Crystal Farms
has generated a buzz in the industry by
being the first cheese company to shift
to stand-up packaging — pouches with
gusseted bases that allow the product to
stand up on grocery shelves or consumers’ counter tops.
Crystal Farms, which first rolled out
stand-up pouches for select shredded
cheeses in 2011, officially launched the
packaging this year and hopes to switch
all its shred varieties except its 2-pound
Beehive Cheese is top winner at IMPA contest … Page 8
packs to the gusseted packaging by the
end of this year.
Schroeder says the company took a
cue from other products when considering its packaging redesign.
“We saw things like granola and
snack nuts being merchandised in these
stand-up gusset bags,” she says. “From
a consumer standpoint, they can store
it in more places than just the drawer.
When it comes to usage, they can grab
it, sprinkle it on lasagna and set it down
without spillage happening. Lastly,
there is the ability not to dirty another
bowl. They can set it up and put it on
their food as they please.”
Stand-up packaging can offer material and transportation savings for the
manufacturer and more convenience for
the consumer. Retailers benefit from the
package’s flexibility in displays and ease
of stocking, and more and more cheese
companies are making the change or
are considering it.
When it came to Nibblers, there
was never any question as to what
packaging the company would use —
the stand-up pouches just made sense,
Schroeder says.
• A bright future
Over the past few years, Crystal
Farms,which currently distributes more
than 80 million pounds of cheese annually, has begun to reinvent itself and its
positioning in the cheese case.
“We believe the key to our growth is
through innovation,” Schroeder says.
Schroeder says until a few years ago
there was the sense that Crystal Farms
Turn to CRYSTAL FARMS, page 9 a
CMN gets hands on at Sartori … Page 10
8
RETAIL ROUND-UP
‘CHEESE RULES’ with host Barrie Lynn to feature cheese, rum pairing for National Rum Day
LOS ANGELES — To celebrate National
Rum Day on Aug. 16, “CHEESE RULES”
with host Barrie Lynn, The Cheese
Impresario, will be featuring a segment
on pairing exotic rum with fine cheese.
“I was fortunate when I dreamed up
this series, I had become friends with
the world’s foremost expert on rum, Ed
Hamilton from The Ministry of Rum,”
Barrie Lynn says.
The segment will feature Hamilton
and Barrie Lynn pairing cheeses such
as Sartori Co.’s Espresso BellaVitano, a
cow’s milk cheese from Wisconsin, with
a dark sipping rum from Martinique. In
addition, Wisconsin’s Woolwich Dairy’s
Land O’Lakes, radio station reach agreement
ARDEN HILLS, Minn. — Land O’Lakes
Inc. has announced a multi-year strategic
agreement with 830 WCCO-AM, extending a longtime relationship between two
Minnesota brands.
As part of the two-year agreement, the
national, farmer-owned food and agricultural cooperative will serve as exclusive
sponsor of 830 WCCO-AM’s broadcast facility, to now be known as the Land O’Lakes
Studio. As part of this agreement, Land
O’Lakes will receive customized on-air
and online recognition. Additionally, Land
O’Lakes and 830 WCCO-AM will work together to broaden their joint participation
at local events and initiatives.
“Land O’Lakes is a Minnesota company,
founded by farmers, with deep roots in
the community,” says Chris Policinski,
president and CEO, Land O’Lakes. “We
were born out of the ideas of innovation
and the power of cooperation and have
prided ourselves on not only our top-quality
products but our commitment to our communities, our members our consumers and
employees. This partnership formalizes a
long-standing relationship between two
companies that partner on issues important to our communities.”
Mick Anselmo, senior vice president
and market manager of CBS RADIO
Minneapolis, which owns and operates
830 WCCO-AM, says the partnership has
“created a unique opportunity to work
with one of the nation’s iconic brands that
also happens to call Minnesota home. Our
listeners have heard Land O’Lakes on our
air for many years, delivering important
insight into food trends and agribusiness,
and our philanthropic partnerships have
provided aid and resources for the community.”
Land O’Lakes and 830 WCCO-AM previously have worked together on multiple
philanthropic events such as the Let’s Kick
Hunger Radiothon, Dave Lee’s Gutter Bowl
and the St. Thomas Kickoff to Kick Hunger,
as well as a partnership with United Way.
Te r m s
of
the
agreement were not disclosed.
CMN
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Fresh Chèvre will be paired with Martinique’s Neisson Rhum Blanc.
“CHEESE RULES,” an educational
internet series on cheese, is now available on YouTube. The 23 shows available
cover interests for cheese lovers includ-
ing “How to Throw a Cheese Tasting
Party,” “To Rind or Not to Rind” as well
as shows on pairing cheese with a variety
of beverages.
Viewers can google “CHEESE RULES”
to find the series on YouTube. CMN
Beehive Cheese Co. claims top award at
Idaho Milk Processors Association contest
SUN VALLEY, Idaho — Anthony Ford of
Beehive Cheese Co., Uintah, Utah, was
named Grand Champion of the 2013 Idaho
Milk Processors Association (IMPA) cheese
contest for his Promontory, an Irish-style
Sharp Cheddar made from the milk of
Jersey cows.
Team 2 of Jerome Cheese Co., Jerome,
Idaho, received the Reserve Champion
award for its Smoked Provolone, as well as
Second Runner-up for its Monterey Jack.
Entries were judged Tuesday at Glanbia Foods Inc., Twin Falls, Idaho, and the
contest was open to IMPA members from
Idaho, Montana, Oregon, Utah, Wyoming
and Washington with ties to Idaho. Awards
were announced Thursday evening at a wine
and cheese social, where class champions
were auctioned off with the proceeds going
to the IMPA Scholarship Fund.
The contest was held in conjunction
with the 2013 IMPA Annual Meeting,
which took place Aug. 8-9 in Sun Valley,
Idaho.
Following are the top winners in each
class:
• Class 1: Current Cheddar — less than
3 months
First: Team 1, Jerome Cheese Co., Jerome, Idaho, Mild Cheddar, 99.35.
Second: Team 3, Jerome Cheese Co.,
Jerome, Idaho, Mild Cheddar, 99.15.
Third: Team 2, Jerome Cheese Co.,
Jerome, Idaho, Mild White Cheddar, 98.55.
• Class 2: Medium Cheddar — 3 to 6
months
First: Max Schaeffer, Glanbia Foods
Inc., Twin Falls, Idaho, Medium White
Cheddar, 98.70.
Second: Tom Rouleau, Darigold Inc.,
Sunnyside, Wash., Medium Cheddar, 95.85.
Jerome, Idaho, Medium Cheddar, 94.30.
• Class 3: Sharp Cheddar — 6 to 12
months
First: Anthony Ford, Beehive Cheese
Co., Uintah, Utah, Promontory, 97.80.
Second: Team 2, Jerome Cheese Co.,
Jerome, Idaho, Sharp Cheddar, 94.30.
Third: Wayne Swearingen, Glanbia
Foods Inc., Twin Falls, Idaho, Sharp Cheddar, 93.75.
• Class 4: Aged Cheddar — 12 to 24
months
First: Pat Ford, Beehive Cheese Co.,
Uintah, Utah, Promontory, 97.35.
Second: Mirsad Zuko, Glanbia Foods
Inc., Twin Falls, Idaho, Aged Cheddar, 96.65.
• Class 5: Aged Cheddar — older than
24 months
No entries in this class.
• Class 6: Colby/Monterey Jack
First: Team 2, Jerome Cheese Co., Jerome, Idaho, Monterey Jack, 99.55.
Second: Halid Kararic, Glanbia Foods
Inc., Twin Falls, Idaho, Colby, 99.05.
Jerome, Idaho, , Muenster, 98.30.
• Class 7: Hard Italian Cheese
No entries in this class.
• Class 8: Soft/Semi-soft and Fresh
Italian Cheese
First: Team 2, Jerome Cheese Co.,
Jerome, Idaho, Smoked Provolone, 99.30.
Second: James Sharp, Sorrento Lactalis,
Nampa, Idaho, Whole Milk Low Moisture
Mozzarella, 98.65.
Third: Steven Hendrix, Sorrento Lactalis, Nampa, Idaho, Part Skim Low Moisture
Mozzarella, 98.45.
• Class 9: Spiced Cheese — peppers,
peppercorns or savory spices
First: Benjamin Parlov, Glanbia Foods
Inc., Twin Falls, Idaho, Red Hot Habanero,
99.60.
Second: Izudin (Dino) Prcic, Glanbia
Foods Inc., Twin Falls, Idaho, Red Hot
Habanero, 98.00.
Third: Paul Ankrom, Glanbia Foods
Inc., Twin Falls, Idaho, Pepper Jack, 96.25.
• Class 10: Flavored Cheese — herbs,
fruits, vegetables, flowers, syrups or
smoked cheeses
First: Edin Topic, Glanbia Foods Inc.,
Twin Falls, Idaho, Monterey Jack with Black
Olives & Garlic, 99.15.
Second: Dragan Devetak, Glanbia Foods
Inc., Twin Falls, Idaho, Monterey Jack with
Chives, 98.50.
• Class 11: Open Reduced Fat Cheese
First: Bob Milonovich, Darigold Inc.,
Sunnyside, Wash., Reduced Fat Cottage
Cheese, 98.60.
Second: William Arguera Calles, Sorrento Lactalis, Nampa, Idaho, Reduced Fat
Mozzarella, 98.40.
Third: Adan Rivera, Sorrento Lactalis,
Nampa, Idaho, Reduced Fat Mozzarella,
98.25.
• Class 12: Open Class
First: Gurmeet Sign, Glanbia Foods Inc.,
Twin Falls, Idaho, Gouda, 98.90.
Second: Don Lewis, Darigold Inc., Boise,
Idaho, Cottage Cheese, 98.60.
Third: Marv Sharp, Litehouse Inc. Sandpoint, Idaho, Blue Cheese, 98.25.
• Class 13: Swiss Cheese
First: Team A, Schreiber Foods, Smithfield, Utah, Swiss, 97.60.
Second: Team B, Schreiber Foods,
Smithfield, Utah, Swiss, 96.95.
Third: Team C, Schreiber Foods, Smithfield, Utah, Swiss, 96.30.
• Class 14: Farmstead Cheese
First: Travis Ballard, Ballard Cheese
LLC, Gooding, Idaho, Danish Pearl (Gouda
Style), 92.20.
• Class 15: Granular Cheese for
Manufacturing
First: Team 2, Jerome Cheese Co.,
Jerome, Idaho, Granular Cheese for Manufacturing, 98.05.
Second: Teresa Carpentar, Glanbia
Foods Inc., Gooding, Idaho, Cheese for
Manufacturing, 96.65.
Third: Reic Renner, Glanbia Foods
Inc., Gooding, Idaho, Cheese for Manufacturing, 94.65.
CMN
RETAILING PERSPECTIVES
MATURE
Photo courtesy of Crystal Farms
WIDE VARIETY — To meet the diverse demands of consumers, Crystal Farms provides a
wide array of cheese in different formats.
CRYSTAL FARMS
was “just another brand,” but the marketing team believes that its product
quality, consistency and customer
service are top-notch. As a result, the
company’s management has made a
conscious decision to showcase its
cutting-edge capabilities, not only in
developing new products but also in
ascertaining consumer trends.
“We are committed to bringing new
and exciting products that consum-
ers may not even know they need,”
Schroeder says. “We offer a full line
of cheese items to fill shoppers’ every
need.”
Crystal Farms, a subsidiary of
Michael Foods, also sells 36 million dozen shell eggs and 8 million
pounds of butter nationwide every
year. In addition, it distributes Simply
Potatoes, the leader in refrigerated
potatoes; AllWhites, the No. 1 liquid
egg white; and Better’n Eggs, the
second largest egg substitute brand
in the country, as well as David’s Deli
bagels and English muffins.
CMN
Third: Cabot Creamery Cooperative,
Montpelier, Vt., Cabot Old School Cheddar.
• EW: Cheddar Wrapped in Cloth,
Linen — Aged Up to 12 Months —
All Milks
First: Cellars at Jasper Hill, Greensboro, Vt., Cabot Clothbound Cheddar.
Second: Grafton Village Cheese, Grafton, Vt., Vermont Clothbound Cheddar.
Third: Avalanche Cheese Co., Basalt,
Colo., Avalanche Cheese Co. Hand Bandaged Goat Cheddar.
• EB: Cheddar Wrapped in Cloth,
Linen — Aged Over 12 Months —
All Milks
Wis., Bandaged Cheddar.
Second: Homestead Creamery,
Jamesport, Mo., Flory’s Truckle.
Third: Bleu Mont Dairy, Blue Mounds,
Wis., “Reserve” Bandaged Cheddar 22
Months.
F. BLUE MOLD CHEESES
• FC: Rindless Blue-Veined — Made
From Cow’s Milk
Second: Arthur Schuman Inc., Montfort, Wis., Montfort Gorgonzola.
Third: Caves of Faribault, Faribault,
Minn., Amablu St. Pete’s Select Blue
Cheese.
• FG: Rindless Blue-Veined — Made
From Goat’s Milk
9
First: Montchevré-Betin Inc., Belmont, Wis., Chevre in Blue.
Second: FireFly Farms, Accident,
Md., Black & Bleu.
Third: Hook’s Cheese Co. Inc., Mineral Point, Wis., Barneveld Blue.
• FS: Rindless Blue-Veined — Made
From Sheep’s Milk or Mixed Milks
First: Old Chatham Sheepherding
Co., Old Chatham, N.Y., Ewe’s Blue.
Second: Hook’s Cheese Co. Inc.,
Mineral Point, Wis., EWE CALF to be
KIDding Blue.
Third: Rogue Creamery, Central
Point, Ore., Echo Mountain Blue.
Third: Shepherd’s Way Farms, Nerstrand, Minn., Big Woods Blue.
• FK: Blue-Veined With a Rind or
External Coating — Made From
Cow’s Milk
First: Rogue Creamery, Central Point,
Ore., Rogue River Blue.
Second: Rogue Creamery, Central
Point, Ore., Caveman Blue.
Third: Point Reyes Farmstead Cheese
Co., Point Reyes, Calif., Point Reyes
Bay Blue.
• FL: Blue-Veined With a Rind or
Goat’s Milk
First: Avalanche Cheese Co., Basalt,
Colo., Avalanche Cheese Co. Midnight
Blue.
Second: Pure Luck Farm and Dairy,
Dripping Springs, Texas, Hopelessly
Bleu.
Turn to BLUE, page 10 a
For more information please visit www.crystalfarmscheese.com
10
THE CHEESE TABLE
CMN gets hands on at Sartori
Photo courtesy of Sartori Co.
ANTIGO, Wis. — Cheese Market News’ Senior Editor Alyssa Sowerwine, left,
learns some tips on turning cheese wheels from Reilly Brigham, wheel production
team member at Sartori Co.’s specialty cheese plant in Antigo, Wis.
Cheese Market News participated in a special plant tour and cheesemake at the
Antigo plant Monday following the 2013 American Cheese Society conference in
Madison, Wis. The plant tour was led by Master Cheesemaker Mike Matucheski,
and attendees also had the opportunity to hand-rub Sartori cheese wheels. CMN
Our Expertise in World Dairy
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Third: The Stone Creek Farmstead,
Divide, Colo., Stone Creek Bloomy Bleu.
• FM: Blue-Veined With a Rind or
Sheep’s Milk or Mixed Milk
First: Pennyroyal Farm, Boonville,
Calif., Boonter’s Blue.
Second: Yellow House Cheese LLC,
Seville, Ohio, Yellow House Blue.
La Valle, Wis., Virgin Pine Native Sheep
Blue.
• FE: External Blue Molded Cheeses
— All Milks
First: Westfield Farm, Hubbardston,
Mass., Bluebonnet.
Second: Westfield Farm, Hubbardston, Mass., Classic Blue Log.
Third: Westfield Farm, Hubbardston,
Mass., Hubbardston Blue Cow.
G. HISPANIC & PORTUGUESE
STYLE CHEESES
• GA: Ripened Category — All Milks
Second: Emmi Roth USA, Monroe,
Wis., Roth GranQueso Reserve.
Second: Nuestro Queso LLC, Kent,
Ill., Duranguense.
Third: Emmi Roth USA, Monroe, Wis.,
Roth GranQueso.
Roth GranQueso Double Aged.
Third: Nuestro Queso LLC, Kent, Ill.,
Para Frier.
• GC: Fresh Unripened Category —
All Milks
First: Nuestro Queso LLC, Kent, Ill.,
Fresco.
Second: Ochoa’s Queseria, Albany,
Ore., Don Froylan Queso Fresco.
Third: Karoun Dairies Inc., San
Fernando, Calif., Queso Del Valle Queso
Fresco.
H. ITALIAN TYPE CHEESES
• HP: Pasta Filata Types — All Milks
Second: Silvery Moon Creamery,
Westbrook, Maine, Provolone.
Third: Loveras Market, Krebs, Okla.,
Standard Market Cave-Aged Batista.
• HA: Grating Types — All Milks
(Romano made only from cow’s or
goat’s milk and not from sheep’s
milk)
Wis., Big Sky Grana.
Second: Sartori Co., Plymouth, Wis.,
Sartori Reserve Extra-Aged Asiago.
Third: Sartori Co., Plymouth, Wis.,
Sartori Reserve Extra-Aged Fontina.
• HM: Mozzarella Types — All Milks
First: Loveras Market, Krebs, Okla.,
Braided Caciocavera.
Second: Cesar’s Cheese, Random
Lake, Wis., Oaxaca String Cheese.
Third: Lactalis American Group,
Buffalo, N.Y., Part Skim High Moisture
Mozzarella.
• HY: Fresh Mozzarella — 8 ounces
or more (Balls or Shapes) — All
Milks
First: Point Reyes Farmstead Cheese
Co., Point Reyes Station, Calif., Point
Reyes Fresh Mozzarella.
Second: Quality Cheese Inc., Vaughan,
Ontario, Bella Casara Fior de Latte.
Third: Quality Cheese Inc., Vaughan,
Ontario, Fresh Mozzarella Zerto.
• HZ: Fresh Mozzarella — Under
8 ounces (Ovalini, Bocconcini,
Ciliegine Sizes) — All Milks
First: Liuzzi Angeloni Cheese, Hamden, Conn., Ovoline.
Second: Formaggio Italian Cheese,
Hurleyville, N.Y., Fresh Mozzarella
Bocconcini.
Tipton, Calif., Galbani 4-ounce ball
water pack.
Third: Miceli Dairy Products, Cleveland, Ohio, Ovoline.
• HB: Burrata — Fresh Mozzarella
Encasing a Distinctly Separate,
Softer Curd and Cream, or Other
Soft Cheese, Core — All Milks
Second: BelGioioso Cheese Inc.,
Green Bay, Wis., BelGioioso Burrata.
Third: Liuzzi Angeloni Cheese, Hamden, Conn., Burrata.
Third: Maplebrook Farm, Bennington, Vt., Burratini.
I. FETA CHEESES
• IC: Feta — Made From Cow’s Milk
Second: Belfiore Cheese Co., Berkeley, Calif., Belfiore Mediterranean Style
Feta in Brine 12-ounce.
Third: Nasonville Dairy, Marshfield,
Wis., Feta.
• IG: Feta — Made From Goat’s Milk
First: Pure Luck Farm and Dairy,
Dripping Springs, Texas, Feta.
Second: Quail Run Creamery, Gaston,
Ore., Little Goat Feta.
Third: Three Graces Dairy LLC,
Marshall, N.C., Goat Feta.
• IS: Feta — Made From Sheep’s
Milk or Mixed Milks
Second: La Moutonnière, Ste-Helenede-Chester, Quebec, Feta.
Third: Hidden Springs Creamery,
Westby, Wis., Farmstead Feta.
J. LOW FAT/LOW SALT CHEESES
• JL: Fat Free and Low Fat Cheeses
First: Cabot Creamery Cooperative,
Montpelier, Vt., Cabot 75-percent Reduced Fat Cheddar.
Second: Fromagerie Le Détour,
Témiscouata-sur-le-Lac, Quebec, La
Dame du Lac.
Third: Klondike Cheese Co., Monroe,
Wis., Low Fat Feta.
• JR: Light/Lite and Reduced Fat
Cheeses
First: Fromages CDA Inc., Anjou,
Quebec, L’Empereur Léger.
Second: Klondike Cheese Co., Monroe, Wis., Reduced Fat Feta.
Roth Reduced Fat Havarti.
K. FLAVORED CHEESES
• KA: Fresh Unripened Cheese with
Flavor Added — All Milks
First: Face Rock Creamery, Bandon,
Ore.,Vampire Slayer Curds.
Second: Clock Shadow Creamery,
Plain, Wis., Cheddar Curd with Cajun
Spice.
Second: Rising Sun Farms, Phoenix,
Ore., Mild Curry Cheese Torta.
Inc., St-Raymond de Portneuf, Quebec,
Chèvre des Neiges Fig and Orange.
Turn to FLAVOR, page 11 a
11
NEWS/BUSINESS
FLAVOR
• KB: Soft-Ripened with Flavor
Added — All Milks
First: Marin French Cheese Co.,
Petaluma, Calif., Truffle Brie
Second: Lactalis American Group Inc.,
Belmont, Wis., Brie 3-kilogram herb.
Third: Old Europe Cheese Inc., Benton
Harbor, Mich., 3-kilogram Brie with Herbs.
• KD: Cheeses Flavored with All
Peppers — All Milks
First: Holland’s Family Cheese,
Thorp, Wis., Marieke Gouda Cumin.
Second: Fromagerie Bergeron Inc.,
St-Antoine-De-Tilly, Quebec, Le Coureur des bois.
Third: Brunkow Cheese, Darlington,
Wis., Fire Roasted Hatch Chile Baked
Cheese.
• KE: Cheddar with Flavor Added
— All Milks
Montpelier, Vt., Cabot Tuscan Cheddar.
Cheese, Seattle, Marco Polo Reserve.
Third: Vermont Farmstead Cheese Co.,
South Woodstock, Vt., AleHouse Cheddar.
• KF: Farmstead Cheese with
First: Ruggles Hill Creamery, Hardwick, Mass., Claire’s Mandell Hill.
Second: Willamette Valley Cheese,
Salem, Ore., Cumin Gouda.
Third: Coach Farm, Pine Plains,
N.Y., Coach Farm Aged Green Peppercorn Brick.
• KG: Hispanic-Style with Flavor
Added — All Milks
First: Ochoa’s Queseria, Albany,
Ore., Don Froylan Queso Botanero
Cilantro & Jalapeno.
Second: Heber Valley Artisan Cheese,
Midway, Utah, Queso Fresco Verde.
Third: Nuestro Queso LLC, Kent,
Ill., Enchilado.
• KH: Havarti with Flavor Added —
All Milks
Second: Agropur Fine Cheeses,
St-Hubert, Quebec, Havarti Jalapeno.
Third: Ludwig Farmstead Creamery,
Fithian, Ill., Jake’s Wheel Friesian Fields.
Third: Emmi Roth USA, Monroe,
Wis., Roth Dill Havarti.
• KI: Feta with Flavor Added — All
Milks
Second: Klondike Cheese Co., Monroe, Wis., Mediterranean Herb Feta.
Third: Klondike Cheese Co., Monroe,
Wis., Peppercorn Feta.
• KJ: Reduced Fat Cheese with
Montpelier, Vt., Cabot Jalapeño 50-percent Reduced Fat Cheddar.
Second: Woolwich Dairy, Orangeville, Ontario, Woolwich Dairy Fresh
Chèvre - Big Kick Herb & Garlic.
Third: Coach Farm, Pine Plains, N.Y.,
Coach Farm Reduced Fat Fresh Goat
Cheese with Pepper.
• KM: Monterey Jack with Flavor
Added — All Milks
First: Heber Valley Artisan Cheese,
Midway, Utah, Wasatch Back Jack.
Second: Cherry Valley Dairy, Duvall,
Wash., Carrot-Nasturtium Reserve.
Second: Haystack Mountain Goat
Dairy, Longmont, Colo., Haystack
Mountain Green Chile Jack.
Second: Saputo Specialty Cheese,
Richfield, Wis., Great Midwest Three
Alarm Jack.
La Valle, Wis., Hot Pepper Jack.
Third: Meister Cheese Co., Muscoda,
Wis., Morel.
• KN: Fresh Goat Cheese with Flavor
added — 100-percent Goat’s Milk
First: Baetje Farms LLC, Bloomsdale,
Mo., Coeur de la Créme - Herb de Provence.
Second: Cypress Grove Chevre,
Arcata, Calif., Purple Haze.
Third: Baetje Farms LLC, Bloomsdale,
Mo., Coeur de la Créme - Garlic and Chive.
Mass., Wasabi Capri.
• KO: Fresh Sheep Cheese with Flavor
added — 100-percent Sheep’s Milk
First: Bellwether Farms, Petaluma,
Calif., Pepato.
Second: Green Dirt Farm LLC,
Weston, Mo., Fresh Rosemary.
Third: Green Dirt Farm LLC, Weston,
Mo., Fresh Garlic & Peppercorn.
• KQ: Yogurt and Cultured Products
with Flavor Added — All Milks
Light Fat Free Marionberry Yogurt.
Second: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Vanilla Bean
Greek Style Yogurt.
Third: Traders Point Creamery,
Zionsville, Ind., Wildberry Yogurt.
• KR: Butter with Flavor Added —
All Milks
First: Vermont Creamery, Websterville, Vt., Cultured Butter blended with
Sea Salt and Maple.
Second: Gold Creek Farms, Kamas,
Utah, Salted Black Italian Truffle Butter.
Third: Cricket Creek Farm, Williamstown, Mass., Cricket Creek Butter
with Garlic.
• KS: Cold Pack Cheese Spreads
First: Mighty Fine Food, Milwaukee,
Martha’s Pimento Cheese.
Second: Mighty Fine Food, Milwaukee, Martha’s Pimento Cheese with
Jalapeños.
Turn to CONTEST, page 12 a
For more information please visit www.dairyshow.com/cheese
12
NEWS/BUSINESS
CONTEST
Third: Franklin Foods, Enosburg
Falls, Vt., Green Mountain Farms
Garlic.
• KC: Open Category — Cheeses
First: Heartland Creamery, Newark,
Mo., Fine Herb Muenster.
Second: Carr Valley Cheese Co., La
Valle, Wis., Chipotle Bread Cheese.
Third: Sartori Co., Plymouth, Wis.,
Sartori Reserve Espresso BellaVitano.
L. SMOKED CHEESES
• LM: Smoked Italian Styles — All
Milks
First: Gold Creek Farms, Woodland,
Utah, Smoked Parmesan.
Second: Liuzzi Angeloni Cheese,
Hamden, Conn., Smoked Fresh Mozzarella.
Third: Karoun Dairies, San Fernando, Calif., Karoun Smoked Braided
String Cheese.
• LD: Smoked Cheddars — All
Milks
First: Gold Creek Farms, Woodland,
Utah, Smoked Cheddar.
Second: Cows Creamery, Charlottetown, Prince Edward Island,
Cows Creamery Applewood Smoked
Cheddar.
Third: Pineland Farms Creamery,
New Gloucester, Maine, Smoked Cheddar.
• LC: Open Category — Made From
Cow’s Milk
First: Fair Oaks Farms, Monroe,
Wis., Smoked Sweet Swiss.
Second: Rogue Creamery, Central
Point, Ore., Smokey Blue.
Third: Fair Oaks Farms, Monroe,
Wis., Smoked Gouda.
• LG: Open Category — Made From
Goat’s Milk, Sheep’s Milk or Mixed
Milks
Second: Boston Post Dairy LLC,
Enosburg Falls, Vt., Smoking Goud.
La Valle, Wis., Airco.
La Valle, Wis., Smoked Ba Ba Blue.
Mass., Smoked Capri.
M. FARMSTEAD CHEESES
• MA: Open Category — Soft — All
Milks; Aged Up To 60 Days
First: Coach Farm, Pine Plains, N.Y.,
Coach Farm Triple Cream.
Second: Arethusa Farm Dairy, Bantam, Conn., Camembert.
Third: Sequatchie Cove Creamery,
Sequatchie, Tenn., Dancing Fern.
• MC: Open Category — Semisoft
— Made From Cow’s Milk; Aged
Over 60 Days
First: Cellars at Jasper Hill, Greensboro, Vt., Winnimere.
Second: Cellars at Jasper Hill,
Landaff, N.H., Landaff from Landaff
Creamery.
Second: Nicasio Valley Cheese Co.,
San Rafael, Calif., San Geronimo.
Third: Canal Junction Farmstead
Cheese, Defiance, Ohio, Charloe.
• ME: Open Category — Hard —
Made From Cow’s Milk; Aged Over
60 Days
First: Farms for City Kids Foundation/Spring Brook Farm, Reading, Vt.,
Tarentaise.
Second: P A Bowen Farmstead,
Brandywine, Md., Chesapeake Cheddar.
Third: Robinson Farm, Hardwick,
Mass., Prescott.
• MG: Open Category — Aged Over
60 Days — Made With Goat’s Milk
Second: Boston Post Dairy LLC,
Enosburg Falls, Vt., Très Bonne.
Third: Bonnie Blue Farm, Waynesboro,
Tenn., Bonnie Blue Farm Tanasi Tomme.
Third: York Hill Farm, New Sharon,
Maine, Capriano.
• MS: Open Category — Aged Over
60 Days — Made From Sheep’s
Milk or Mixed Milks
Second: Meadowood Farms, Cazenovia, N.Y., Lorenzo.
Third: Everona Dairy, Rapidan, Va.,
Williamsburg.
Third: North Bay Curds and Whey,
Emeryville, Calif., Buffalo Project #2.
N. GOAT’S MILK CHEESES
• NO: Fresh Rindless Goat’s Milk
Cheese Aged Up To 30 Days (Black
Ash Coating Permitted)
First: Cypress Grove Chevre, Arcata,
Calif., Ms. Natural.
Second: Westfield Farm, Hubbardston, Mass., Plain Capri.
Third: Briar Rose Creamery, Dundee,
Ore., Classic Chevre.
Third: Finica Food Specialties,
Mississauga, Ontario, Celebrity International Goat Cheese Original.
Third: Goat Lady Dairy, Climax, N.C.,
Plain Spreadable Goat Cheese.
• NS: Fresh Goat’s Milk Cheese
Aged Up To 30 Days (Hand
Shaped, Formed or Molded Into
Pyramid, Disc, Drum, Crottin,
Basket or Other Shape)
First: Laura Chenel’s Chevre, Sonoma,
Calif., Laura Chenel’s Chevre Crottin.
Second: Baetje Farms LLC, Bloomsdale, Mo., Bloomsdale.
Third: Pure Luck Farm and Dairy,
Dripping Springs, Texas, Basket-Molded
Chevre.
• NT: Goat’s Milk Cheese Aged 31
to 60 Days
Second: Rivers Edge Chevre, Logsden, Ore., Rivers Edge Chevre Beltane.
Third: Avalanche Cheese Co., Basalt,
Colo., Avalanche Cheese Co. Lamborn
Bloomer.
Third: Montchevré-Betin Inc., Belmont, Wis., Mini Bucheron.
• NU: Goat’s Milk Cheese Aged Over
60 Days
First: Haystack Mountain Goat
Mountain Queso De Mano.
Second: Sartori Co., Plymouth, Wis.,
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For more information please visit www.cheesemarketnews.com
Sartori Limited Edition Extra-Aged
Goat.
Third: LaClare Farms Specialties
LLC, Chilton, Wis., Evalon.
O. SHEEP’S MILK CHEESES
• OO: Fresh Rindless Sheep’s Milk
Cheese Aged Up To 30 Days
First: Green Dirt Farm LLC, Weston,
Mo., Fresh Plain.
Second: Many Fold Farm, Chattahoochee Hills, Ga., Brebis.
Westby, Wis., Driftless Natural.
• OT: Sheep’s Milk Cheese Aged 31
to 60 Days
First: Green Dirt Farm LLC, Weston,
Mo., Dirt Lover.
Second: Old Chatham Sheepherding
Co., Old Chatham, N.Y., Kinderhook
Creek.
La Valle, Wis., Fresh Marisa.
• OU: Sheep’s Milk Cheese Aged
Over 60 Days
First: Finica Food Specialties, Mississauga, Ontario, Tania.
Second: Hidden Springs Creamery,
Westby, Wis., Ocooch Mountain Reserve.
Westby, Wis.,Timber Coulee Reserve.
Third: Fromagerie Nouvelle France,
Racine, Quebec, Zacharie Cloutier.
P. MARINATED CHEESES
• PC: Open Category Marinated in
Liquids and Ingredients — Made
From Cow’s Milk
First: Lactalis American Group,
Tipton, Calif., Mozzarella Fresca marinated medallion.
Cheese, Seattle, Yule Kase.
Tipton, Calif., Galbani 1/3-ounce marinated ball.
• PG: Open Category Marinated in
From Goat’s Milk
First: Laura Chenel’s Chevre, Sonoma, Calif., Laura Chenel’s Chevre
Cabecou.
Second: Capriole, Greenville, Ind.,
O’Bannon.
Third: Baetje Farms LLC, Bloomsdale, Mo., Marinated Feta.
• PS: Open Category Marinated in
From Sheep’s Milk or Mixed Milks
First: Grafton Village Cheese, Grafton, Vt., Apple Pie Eweden.
Second: Everona Dairy, Rapidan, Va.,
Pride of Bacchus.
La Valle, Wis., Canaria.
Q. CULTURED MILK PRODUCTS
• QC: Cultured Products — Made
From Cow’s Milk
Premium Sour Cream.
Association, Tillamook, Ore., Tillamook’s Natural Sour Cream.
Third: Arethusa Farm Dairy, Bantam, Conn., Sour Cream.
• QG: Cultured Products — Made
From Goat’s Milk
Turn to CULTURED, page 16 a
13
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14
C L A S S I F I E D
ADVERTISING
•
EQUIPMENT
1
•
FOR SALE:
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Please Contact:
[email protected]
PLANTS: SALE/LEASE 5
1
We are seeking one or two Swiss
copper vats as decorative pieces.
Please Contact:
[email protected]
•
HELP WANTED
7
•
HELP WANTED
7
Regional Sales Manager
WANTED:
SWISS COPPER VATS
DeLaval Separator
•
EQUIPMENT
•
PLANTS: SALE/LEASE 5
Midwest Region
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The successful candidate will be responsible for:
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Plant Manager
Plymouth, Wisconsin
Great Lakes Cheese is celebrating over 50 years of Excellence in
Cheese Making! Since 1958, Great Lakes has grown rapidly by
acquisition, plant expansions, investment in the best technologies for production and distribution – and
by setting high industry standards for service.
Great Lakes Cheese’s success hinges on the dedication and professionalism of our people. From our
inception, we have created and maintained an environment for employees to learn, develop their
careers and enjoy mutually rewarding relationships, recognition and earnings. As we have grown
throughout the years, we have kept the small company, family feel, even as a billion dollar organization.
Point in case, our employees participate in an ESOP Plan, where they own approximately 20% of
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operations as well as manufacturing support functions: Engineering, Quality and Maintenance. In
addition, the Plant Manager will provide leadership and guidance to direct reports for the purpose
of increasing their effectiveness and establishing good working relationships.
•
CHEESE/DAIRY
12
•
CHEESE/DAIRY
12
Responsibilities:
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utilization of employees, equipment, facilities, materials, and capital
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product standards that will exceed our customers’ expectations
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strategic initiatives and goals
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and production management
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stated safety policies and procedures
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manner that exceeds the quality & value expectation of our customers and consumers by adhering
to Good Manufacturing Practices, Policies & Procedures outlined in our Safe Quality Food Program
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Required Education, Experience and Skills:
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and excellent analytical and problem solving skills are essential
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BIG REWARD OFFERED
FOR YOUR...
• Cheese Trim • Cheese Fines
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Preferred Education, Experience and Skills:
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Call Dean, Eric or Pat:
(877) 914-5400
horizonsalesinc.com
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All candidates must apply by going to our website at
•
STORAGE
13
www.greatlakescheese.com
15
NEWS/BUSINESS
CLASSES
best presenters or entertainers, she adds.
“We also like working with instructors who are open to receiving feedback,”
she says. “The best instructors perform
well, provide accurate information, do
their homework and come prepared.”
Bachman adds that it is important to
match instructors with appropriate content, and sometimes it is beneficial to
pair more than one instructor together.
“Communication is key,” she says.
“Collaborate with instructors on class
topics and descriptions. Create an
outline and discuss the structure of
the class. We send instructors ‘tips
and expectations’ so they know what
to expect when they walk in.”
Tips may include examples on selecting cheeses and beverages, controlling a
rowdy class, class duration and size, arrival
time, and other things to expect, she says.
Anderson says it’s beneficial to start
with classes that build off companies’
own knowledge base or interests.
“Which cheeses do you and your staff
know best, or are you a chef with pairing
knowledge?” she says. “You should also
be in tune with your audience to find
out what they are interested in learning
more about.”
Creating a clear and effective
cancellation policy for classes also is
important, panelists note. Some companies may require a 48-hour notice for
cancellations with an offer for a class
credit in a future course.
“What’s most important is to communicate your policy to consumers
ahead of time,” Anderson says. “Do
your research. Look around your area
at other cancellation policies.”
She adds that it helps to send out
a reminder to class participants 3 or 4
days to a week before the class is held.
It also is beneficial to have a wait list
on hand to fill vacant spots.
CDFA
Market News.)
The hearing will consider temporary
price adjustments, whey valuation and
evidentiary support and legal compliance.
The hearing will consider specific
proposals that would amend or change
the minimum prices for components
used for Class 1, Class 2, Class 3, Class
4a and Class 4b. Proponents of the petition and any alternative proposal shall
address, at a minimum, the economic
conditions that have changed that would
warrant adjustments to the current
temporary price established as a result
of a May 20, 2013, hearing.
The hearing also will consider proposed changes to the whey factor in the
Class 4b pricing formula and any other
whey valuation changes that are raised
by alternative proposals.
Proponents and opponents of the peti-
Class scheduling, duration and
pricing also are important factors to
consider, panelists say.
“Classes should be priced to make
money, not break even,” Bachman says,
“yet they also should be affordable and
comparable to classes offered in your area.”
It’s also beneficial to post class
schedules online and to offer online
sign-up, panelists say. E-mail blasts or
newsletters also can generate interest,
as well as word of mouth.
There are lots of possible costs to consider for classes, including plateware,
stemware, serveware, instructors, staff,
handouts, tables, chairs and a projector,
among others, Anderson notes. In addition, companies need to consider the
costs of cheese portions and pairings.
Panelists note their classes typically
are held in the evenings on weekdays,
with some offered on Saturdays.
“For alcohol-pairing classes, we
schedule them at the end of the week
so people can relax and enjoy before
the weekend,” Anderson says.
Most important with cheese classes
is to prepare, prepare, prepare, Anderson notes.
“Something may go wrong, and you
need to be prepared for that ahead of
time,” she says.
Rogers notes it can be helpful to have
an itinerary of each task that must be
completed for the class, including prep
time and cleanup.
A seating chart also can be helpful,
he adds.
“We ask people to request in advance
if they want to be seated together,” he
says. “You don’t want the couple on
date night to come in late and find that
they can’t sit together; then they’re not
happy.”
It’s important to create a pleasant
environment where people feel welcome, Bachman notes.
“Have people put their phones
a w a y a n d r e l a x a n d e n j o y, ”
she says. “Just have fun!” CMN
tion and alternative proposals are asked
to include the factual basis, economic
and other evidence and legal authority
in support of whey factor changes and
any proposed amendments to the plans.
CDFA says it will consider this information
as well as evidence presented at previous
hearings when making any amendments
to the plans, including what is necessary
to bring the calculation of market milk
prices into legal compliance.
Alternative proposals on temporary
price adjustments and adjustments in
the whey valuation of the Class 4b pricing formula must be signed and received
by CDFA’s Dairy marketing Branch by 4
p.m. on Aug. 20. Alternative proposals
may be sent electronically via e-mail
to [email protected], faxed to 916-9005341, or mailed to: Hearing Officer, c/o
CDFA Dairy Marketing Branch, 1220 N
Street, Sacramento, CA 95814.
For more information and updates on
the hearing, visit www.cdfa.ca.gov/dairy/
dairy_hearings_matrix.html.
CMN
Dairyfood USA marks 60 years
Photo by Alyssa Sowerwine/Cheese Market News
BLUE MOUNDS, Wis. — Dairyfood USA Inc. on Thursday held a groundbreaking
ceremony to kick off a $5 million plant addition at its facility in Blue Mounds, Wis.
“This is really an exciting time for Dairyfood USA,” says Daniel R. Culligan,
third from left, Dairyfood USA president. “This expansion shows our commitment
not only to our customers but also to our dedicated employees. This addition
will ensure that Dairyfood USA will continue to produce safe, quality products.”
The company also celebrated 60 years in business at the event. Wisconsin
state Sen. Jon Erpenbach, second from left, presented Dairyfood USA with a
special plaque to honor the company’s 60th anniversary and groundbreaking.
Also pictured is Brian C. Dunn, fifth from left, senior project engineer of
Architecture and Building Engineering for Mead & Hunt Inc., which will oversee
engineering and architecture for the project. Construction on the addition will
be facilitated by Bachmann Construction.
Dairyfood USA Chairman Walter Mayer, second from right, came in from
Austria to attend the event.
“This investment in our company reflects that we have hardworking
employees that we can trust 100 percent,” Mayer says.
Dairyfood USA will be moving all of its manufacturing equipment
and processes to the new addition, which has an expected
completion date of February 2014, Culligan notes.
CMN
RELCO Maximizes
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combines leading edge technology with proven basic principles. Our
systems provide innovative solutions for evaporation, drying, powder
handling and automation for milk, whey, lactose, permeate and WPC.
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For more information please visit www.relco.net
16
NEWS/BUSINESS
CULTURED
First: Redwood Hill Farm, Sebastopol, Calif., Redwood Hill Farm Plain
Kefir.
Second: No award given.
Third: No award given.
• QF: Crème Fraiche Products —
Made From Cow’s Milk
Second: Bellwether Farms, Petaluma, Calif., Crème Fraiche.
Third: Alouette Cheese USA LLC,
New Holland, Pa., Alouette Crème
Fraiche.
Third: Bellwether Farms, Petaluma,
Calif., Crème Fraiche.
• QY: Yogurts — Plain with No
Willows, Calif., Capretta Rich & Creamy
Goat Yogurt.
• QE: Yogurts — Plain With No
Additional Ingredients — Made
From Sheep’s Milk
Second: Green Dirt Farm LLC,
Weston, Mo., Fresh Plain.
Third: Old Chatham Sheepherding
Co., Old Chatham, N.Y., Plain Yogurt.
R. BUTTERS
• RC: Salted Butter With or Without
Cultures — Made From Cow’s Milk
Salted Sweet Cream Butter.
Third: CROPP Cooperative/Organic
Valley, La Farge, Wis., Organic Salted
Butter.
From Cow’s Milk
First: Karoun Dairies Inc., San Fernando, Calif., Karoun Yogurt.
Willows, Calif., Heroes Greek Yogurt.
Third: Beurrerie du Patrimoine,
Compton, Quebec, Plain Yogurt from
Cow.
• QD: Yogurts — Plain With No
From Goat’s Milk
First: Montchevré-Betin Inc., Belmont, Wis., Goat Milk Yogurt Plain.
Second: Coach Farm, Pine Plains,
N.Y., Coach Farm Goat’s Milk Yogurt,
Plain.
Willows, Calif., Capretta Greek Yogurt.
Third: Sierra Nevada Cheese Co.,
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The American Dairy Products Institute (ADPI) and CME Group invite you to
attend an event specifically designed to help dairy industry participants learn the
key concepts involved in managing price risk and volatility in the dairy commodity
markets.
This two-and-a-half day seminar will introduce the fundamentals of hedging with
dairy futures and options contracts. Topics will include:
X The Importance of Price Risk Management
Details:
WHEN:
October 16 - 18, 2013
WHERE:
CME Group Auditorium
Chicago, IL 60606
REGISTER:
Online at www.adpi.org
REGISTRATION FEES:
ADPI Member Rate: $395
Non-Member Rate: $445
X Introduction to Dairy Futures and Options
X Overview of Hedging
X Financial Integrity of the Futures Industry
Hotel:
X Risk Management Strategies for the Dairy Market
La Quinta Inn & Suites
One South Franklin
Chicago, IL 60606
The program also includes an Optional Introductory Session which will be held
on October 16th. This session is designed for dairy industry purchasing staff,
traders, CEOs, CFOs and Treasurers who are either new to the futures markets
and/or newly involved in their firm’s risk management operations, or who would like
a refresher on the basics. The program will cover basic concepts of futures, options
and price risk management.
RESERVATIONS:
312-558-1020
Request the seminar rate
of $212 for a single
$'3,'DLU\,QJUHGLHQW6HPLQDU
Come join industry leaders as they
discuss current trends and future
forecasts affecting the U.S. and
global dairy markets for cheese,
2FWREHUDW7KH&OLIIV5HVRUW6KHOO%HDFK&$
whey proteins, lactose, permeate,
dry milks and butter products.
Visit www.adpi.org for complete
seminar details and online registration!
126 N. Addison Ave., Elmhurst, IL 60126 ~ Ph: (630) 530-8700 ~ Email: [email protected] ~ www.adpi.org
For more information please visit www.adpi.org
• RO: Unsalted Butter With or
Without Cultures — Made From
Cow’s Milk
First: West Point Dairy Products
LLC, West Point, Neb., Wuthrich European Style Unsalted Butter.
Second: Cabot Creamery Cooperative, Montpelier, Vt., Cabot 83 Butter.
Third: Rumiano Cheese Co., Willows,
Calif., Rumaino Unstalted Butter.
• RM: Butter With or Without
Cultures — Made From Goat’s,
Sheep’s or Mixed Milks
First: La Moutonnière Inc., Ste-Helene-de-Chester, Quebec, Ewes Butter.
Second: Mt. Sterling Cheese Co-op,
Mount Sterling, Wis., Whey Cream
Butter.
Third: Nordic Creamery, Westby,
Wis., Goat Butter.
S. CHEESE SPREADS
• SC: Open Category Cold Pack
Style — All Milks
First: Pineland Farms Creamery,
New Gloucester, Maine, Cheddar Cheese
Spread.
La Valle, Wis., Sharp Cheddar Spread.
Third: Pine River Pre-Pack Inc.,
Newton, Wis., Bleu Cold Pack Cheese
Food.
T. WASHED RIND CHEESES
• TA: Cheeses Aged More than
90 Days with up to 44 percent
Moisture — All Milks
First: Boston Post Dairy LLC, Enosburg Falls, Vt., Eleven Brothers.
Second: Consider Bardwell Farm,
West Pawlet, Vt., Rupert.
Third: Uplands Cheese, Dodgeville,
Wis., Pleasant Ridge Reserve.
• TC: Open Category — Made From
Cow’s Milk
First: Cellars at Jasper Hill, Greensboro, Vt., Willoughby.
Second: La Fromagerie 1860 DuVillage Inc., Warwick, Quebec, Vacherin.
Inc., St. Raymond de Portneuf, Quebec,
Le Reflet de Portneuf.
Third: Meadow Creek Dairy, Galax,
Va., Grayson.
• TG: Open Category — Made From
Goat’s Milk
Second: Fromagerie Le Détour,
Témiscouata-sur-le-Lac, Quebec, Sentinelle.
Third: Haystack Mountain Goat
Mountain Red Cloud.
• TS: Open Category — Made From
First: Grafton Village Cheese, Grafton, Vt., Bear Hill.
Westby, Wis., Ocooch Mountain.
Westby, Wis., Meadow Melody.
CMN
For photos from the awards
and other events at the ACS conference, check out our “2013 American
Cheese Society conference” album
on Facebook at www.facebook.com/
cheesemarketnews

news/business - Cheese Market News

Transcription

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