volume 33 august 9, 2013 number 29 - welcome to … indicators 2 cheese market news® — august 9,...

CDFA calls Sept. 12 hearing to consider milk pricingSACRAMENTO, 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 amend-ments 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 tempo-rarily increased at various levels. (See “Producer groups petition for CDFA hearing on prices” in the July 26, 2013, issue of Cheese

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 origi-nal 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 fl avors 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 Cali-fornia fl ags 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 compa-nies, 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 cheesemak-ers. Being in Wisconsin for our 30th year makes it very special.”

Volume 33 August 9, 2013 Number 29

By Alyssa Sowerwine

MADISON, Wis. — For cheesemakers and cheese shops looking for additional consumer education opportunities and ex-posure 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 consum-ers, cheese classes require careful planning. Three com-panies 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 Busi-ness” Aug. 1 during the 2013 American Cheese Society

Cheese classes offer chance for more education, exposure

(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 com-panies begin to consider of-fering cheese classes, the fi rst step is to identify the goal of offering classes, such as driving foot traffi c, 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 consum-ers in purchasing cheeses with which they may not be familiar.

Classes also provide an opportunity to build relation-ships 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 traffi c.”

Intermediate courses may include topics that are not of-fered 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 of-fered 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 U-shaped classroom overlooking

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 fea-tures an L-shaped retail fl oor with no designated classroom space but communal seating, Rogers says.

ACS conference panelists also shared tips for choosing in-structors 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

CDR/Babcock Hall building project to move forward

A

INSIDE

Turn to CLASSES, page 15 a

Turn to CDFA, page 15 a

MADISON, Wis. — This week, Wisconsin Gov. Scott Walker announced that the proposed plans for the Wisconsin Center for Dairy Research (CDR) and Bab-cock Hall building project will move forward with the design stage beginning im-mediately.

“The governor’s an-nouncement signals the start of design work on

Turn to CDR, page 5 aTurn to ACS, page 6 a

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✦ Fonterra customers recall products with WPC due to botulism concerns. For details, see page 3.

✦ Export Tool Kit: ‘Speed and effi ciency come to export documentation.’ For details, see page 4.

✦ Glanbia opens Cheese Innovation Center. For details, see page 5.

✦ Retail WATCH Exclusive: Crystal Farms demonstrates commitment to innovation. For details, see page 7.

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

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MARKET INDICATORS

2 CHEESE MARKET NEWS® — August 9, 2013

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.

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Total Contracts Traded/Open Interest Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

AUG13SEP13OCT13NOV13DEC13JAN 14FEB 14MAR 14APR 14MAY 14JUN 14JUL 14AUG 14SEP 14OCT 14NOV 14DEC 14

CHEESE FUTURES for the week ended August 8, 2013 (Listings for each day by month, settling price and open interest)

1.7791.7821.7871.7401.6801.6401.6331.6451.6511.6641.6951.7251.7351.7401.7401.7421.740

9241,1271,0551,2531,167

305265253206224210134111103119117115

200/7,688

1.7661.8101.8131.7381.6881.6491.6401.6421.6561.6701.7051.7401.7501.7501.7461.7501.741

9161,077

9971,2261,092

295250227197210191114100

92103102106

Fri., Aug. 2 Mon., Aug. 5 Tues., Aug.6 Wed., Aug.7 Thurs., Aug. 8

1.7631.7471.7531.7041.6691.6301.6261.6401.6561.6701.7051.7351.7401.7401.7401.7421.740

9291,1271,0551,2381,116

295255232197210191129111103119117115

351/7,539 271/7,295

1.7891.8101.8111.7401.6801.6421.6411.6441.6461.6641.6961.7251.7351.7401.7401.7421.740

9271,1301,0721,2831,166

310291255214224212134111103119117115

139/7,783

1.7601.8171.8171.7501.6891.6491.6401.6421.6561.6821.7051.7401.7501.7501.7461.7501.741

9161,056

9731,1431,092

286250217197207186104

9082939296

155/7,080

Total Contracts Traded/Open Interest

AUG13SEP13OCT13NOV13DEC 13JAN14FEB14MAR14APR 14MAY14JUN 14JUL 14AUG 14SEP 14OCT 14NOV 14DEC 14

DRY WHEY FUTURES for the week ended August 8, 2013 (Listings for each day by month, settling price and open interest)

58.2558.8358.0058.1057.5054.8554.1053.0052.0052.0051.0049.9845.2545.2547.0047.0047.00

282293245247254

445682414421

833668

197/1,643

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.


58.2559.5059.5059.5058.7555.5055.0054.0052.0052.0051.0049.9845.0543.0047.5047.5047.70

283279215219240

434774404314

833554

25/1,469 93/1,525

58.5058.8057.8058.1057.1054.8554.1053.0052.0052.0052.0048.0547.0047.0047.0047.0047.00

282294247245255

456082414523

855668

112/1,657

58.2558.7558.0058.3557.9355.4354.0053.0052.0052.0051.0049.9845.0543.0047.4847.4847.70

282292224224246

434885404315

833554

58.2558.6058.2558.5057.7554.5054.0053.5052.0051.0049.7549.9845.0543.0047.5347.5347.70

284279207209232

3845634035

9833554

81/1,570

CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)

YEAR2007200820092010201120122013

JAN13.5619.3210.7814.5013.4817.0518.14

FEB14.18 17.03 9.31 14.2817.0016.0617.25

MAR15.0918.0010.4412.7819.4015.7216.93

APR16.0916.7610.7812.9216.8715.7217.59

MAY17.6018.18 9.8413.3816.5215.2318.52

JUN20.1720.25 9.9713.6219.1115.6318.02

JUL21.3818.24 9.9713.7421.3916.6817.38

AUG19.8317.3211.2015.1821.6717.73

SEP20.0716.2812.1116.2619.0719.00

OCT18.7017.0612.8216.9418.0321.02

NOV19.2215.5114.0815.4419.0720.83

DEC20.6015.2814.9813.8318.7718.66

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

August 5 August 6 August 7 August 8 August 9

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.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Extra Grade NDMPriceChange

Grade A NDMPriceChange

Weekly average (Aug. 5-9): Extra Grade: $1.7340(+.0040); Grade A: $1.7865(+.0040).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.0048(-.0666)–$2.2196(-.0820).

Weekly average (Aug. 5-9): Grade AA: $1.4155(-.0165)

$1.4200NC

Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.

Cash prices for the week ended August 9, 2013

$1.7925 NC

$1.7800 NC

$1.7300NC

$1.7825NC

$1.4200-2

$1.7925 NC

$1.7925 NC

$1.4000-2

$1.7300 NC

$1.7925+1

$1.3975-1/4

$1.7500 +2

$1.7925NC

$1.7650 -2 3/4

$1.7975 +1/2

$1.7925 NC

$1.7925 +1 1/4

$1.7300 NC

$1.7825 NC

$1.7925 +2

$1.7800 +1/2

$1.7300NC

$1.7825NC

$1.4400NC

Dry Products* August 9, 2013

DRY BUTTERMILK(FOB)Central & East: $1.5400-$1.6800.(FOB) West: $1.6400(+2)-$1.7000(+3); mostly $1.6500(+1)-$1.6700(+1).

EDIBLE LACTOSE(FOB)Central and West: $.5200(+2)-$.7200(+2) mostly $.5900(+1/2)-$.6900(+1).

NONFAT DRY MILKCentral & 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): $1.8500-$1.9500.

DRY WHEYCentral: nonhygroscopic $.4700-$.6275(+2); mostly $.5200-$.5650.West: nonhygroscopic $.5500(-1 1/2)-$.6250; mostly $.5650(-1/2)-$.6050(-1/2).(FOB) Northeast: 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.

CASEIN: Rennet $4.6000-$5.0000; Acid $4.7000-$5.4000.

*Source: USDA’s Dairy Market News

(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.)

ButterCheese

17,620111,363

-1,235+2,695

11,954127,250

-494-1,078

+5,666-15,887

-3 -1

Weekly Cold Storage Holdings August 5, 2013 On hand Week Change since Aug. 1 Last Year Monday Change Pounds Percent Pounds Change


August 9, 2013 — CHEESE MARKET NEWS® 3

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.

For more information please visit www.devilletechnologies.com

NEWS/BUSINESS MARKET INDICATORS

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, cheesemon-gers and restaurateurs. The featured speakers were David Mengel of the Ohio Department of Agriculture Dairy Divi-sion, 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

Ohio Cheese Guild holds inaugural meetingindustry as a whole in Ohio and to also help smaller producers market and dis-tribute their products.” Mackenzie says.

The Ohio Cheese Guild will organize educational programming, hold various events throughout the year and provide networking opportunities for those work-ing in every facet of the cheese industry, Mackenzie says.

The Ohio Cheese Guild also al-lows its members from across the cheese industry to share informa-tion, resources and insight on new government regulations that impact the industry, Mackenzie adds. CMN

AUCKLAND, New Zealand — Fonterra last Saturday advised eight of its custom-ers 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 identifi ed 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 cus-tomers in a range of products, including in-fant 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.”

Fonterra customers recall products with WPC due to fear of botulism contamination

NZAgbiz, Fonterra’s animal feed subsidiary and one of its eight custom-ers 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 prod-ucts 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 in-clude independent expert advice. CMN

National Dairy Products Sales Report

Cheese 40-lb. Blocks:

*/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.

Average price1 Sales volume2

Cheese 500-lb. Barrels:Average price1

Adj. price to 38% moistureSales volume2

Moisture content Butter:

Average price1

Sales volume2 Nonfat Dry Milk:

Average price1 Sales volume2

Dry Whey:Average price1 Sales volume2

For the week ended: 7/20/13

$1.68419,878,920

$1.7749$1.6899

9,801,85934.88

$1.44464,263,524

$1.735715,214,927

$0.58228,046,170

$1.692510,709,381

$1.7917$1.7096

8,926,87735.02

$1.45445,196,254

$1.747916,409,740

*$0.57938,494,163

7/27/13 7/13/13

$1.706511,712,267

$1.7732$1.6864

10,508,08134.81

$1.50674,541,887

$1.719018,989,378

$0.57379,204,516

$1.716012,758,021

$1.8233$1.7386

8,704,54334.98

$1.44197,868,052

$1.759516,255,766

$0.58356,779,652

8/3/13

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.


Cash-Settled NDM

AUG 13SEP 13O C T 1 3NOV 13DEC 13JAN 14FEB 14MAR 14APR 14MAY 14JUN 14

AUG13SEP13OCT13NOV13DEC13JAN 14FEB 14MAR14APR14MAY14JUN14


177.00179.25178.80172.25164.75157.88154.00152.50148.00148.00148.00

18/1,439

145.00149.00151.50153.30151.00150.73150.40151.90151.50153.00153.00

85/5,208



Fri., Aug. 2 Mon., Aug. 5 Tues., Aug.6 Wed., Aug.7 Thurs., Aug. 8AUG13SEP13OCT13NOV13DEC13JAN14FEB14MAR14APR 14MAY 14JUN 14 JUL 14AUG 14SEP 14OCT 14NOV 14DEC 14

Class III Milk

18.1218.1418.1517.6217.0116.4316.3416.3716.3916.5416.6516.9316.9516.9617.0016.9517.00

1,962/22,510


Class IV Milk

AUG13SEP13OCT13NOV13DEC13JAN 14FEB 14MAR 14APR 14MAY 14JUN 14

19.2519.7919.5919.0418.3017.6417.4817.3417.0016.8716.85

22/2,565

CME FUTURES for the week ended August 8, 2013


281232252297174

8754351010

7

1,0701,0311,0551,172

636684843251916

478497433373308170152102

192013

3,8334,7433,5512,9902,527

968867729474536477151156170132108

98


Cash-Settled Butter*

3,9564,6353,5802,9562,337

945797653388432421141117167130108

98

17.9517.6917.7717.3116.9316.3816.2816.3116.3516.4816.5716.9316.9517.0017.0017.0017.00

19.3519.7919.7119.0418.5017.6417.4817.3417.0016.8716.85

478497428373306162152102

192013

177.00179.25178.80172.25164.50157.98154.00152.50148.00148.00148.00

281232248295167

8354351010

7

145.35149.00151.50153.95151.00150.85150.75151.50151.50153.00152.00

1,0831,0311,0521,176

628614841251714

2,535/21,861

4/2,550

35/1,422

161/5,200

4,2474,4483,2752,8412,261

916753617345417408130108162114

9686

17.8918.4218.4117.7517.2016.4916.3916.4116.4216.5816.8016.9617.0017.0017.0017.0017.00

19.2919.7619.5619.0318.2717.6417.4017.3216.9216.9116.85

474497411345305162146

95151011

177.00178.75176.75169.50162.00156.00154.00152.50148.00148.00147.93

281241241259153

79523510

75

147.30152.50155.50157.00154.78153.28151.50151.50151.50153.00152.75

1,0721,0131,0231,156

590574741241712

744/21,224

40/2,471

28/1,363

71/5,076

4,0044,5433,3212,9072,276

945755630347419413134111163114

9686

17.9618.3918.3617.7617.2016.4616.3716.4116.4416.5516.6217.0017.0017.0017.0017.0017.00

1,366/21,264

19.3519.8019.7619.1918.5017.6417.4817.3417.0016.8716.85

478497428371306162152102

192011

124/2,546

177.00179.25178.80172.00163.50157.98154.00152.50148.00148.00148.00

281232251283163

8354351010

7

113/1,409

147.58152.63155.43157.18154.25153.00150.75151.50151.50153.00152.75

1,0701,0141,0361,161

593594841241712

72/5,099

18.1618.3818.3217.6317.0216.4716.3916.3616.4016.5816.6516.9616.9817.0017.0016.9517.00

1,645/22,811

3,6644,8713,6063,0222,594

999912766489544478167164186133113103

19.3519.6119.7019.2218.5217.7617.4817.3416.9516.9016.85

130/2,684

478501441385325212157102

214913

177.00180.00181.00175.00166.50159.93155.00153.00148.00147.50148.00

146/1,507

281229246326179106

63421216

7

144.63149.00151.25152.70150.75150.00149.75150.75151.50152.25153.00

202/5,303

1,1081,0271,0581,171

637817749292316


http://www.devilletechnologies.com/


Sandra Benson is director of market access and regulatory aff airs for the U.S. Dairy Export Council. She contributes this column exclusively for Cheese Market News®.

Perspective:Export Expertise

Speed and effi ciency cometo export documentation

SCHEDULE OF EVENTSMONDAY, 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 Global10:30 a.m. Sustainability12:00 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

WEDNESDAY, OCTOBER 23

7:00 a.m. Breakfast Buffet 8:00 a.m. Process Technology II 9:45 a.m. Break10:15 a.m. Global Insights12:00 p.m. Luncheon — Motivational Speaker:

Coach Tony Ingle 1:30 p.m. Process Technology III 2:30 p.m. Close

Cheese and Whey Production in the U.S. West and Its Place in the Global Economy

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:

For more information contact

Laurie Jacobson

www.globalcheesetechnologyforum.org

Register today at www.globalcheesetechnologyforum.org

For more information please visit www.globalcheesetechnologyforum.org

Discussions concerning the paper-work involved with U.S. dairy exports can be about as interesting as watching cheddar age. U.S. dairy suppliers sell-ing to foreign buyers want the required forms fi lled 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.

E X P O R T T O O L K I T C M N E x c l u s i v e !

In late June, after years of devel-opment, months of beta testing and countless phone conferences between AMS Dairy Grading, AMS Information Technology, the U.S. Dairy Export Coun-cil (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-

fi cation online that signifi cantly raises the speed and accuracy of document transmission. Increased effi ciency in turn reduces transaction risk, simplify-ing U.S. dairy trade in a way that builds on itself to encourage even greater volumes. eDOCS not only provides signifi cant im-mediate benefi ts to U.S. dairy exporters, it represents a sizeable step forward on the industry’s road to an even more ef-fi cient, paperless future.

The initial eDOCS rollout is for ship-ments to the European Union (EU), but it will be expanded over time to cover other AMS dairy certifi cates in other markets. Certifi cates created in eDOCS fl ow automatically to USDA’s Electronic Trade Document Exchange (eTDE) sys-tem, allowing U.S. suppliers, importers and foreign authorities at participating ports to view them online.

Prior to eDOCS, U.S. suppliers look-ing to export to the EU would either send faxed certifi cate 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 possibil-ity for transcription errors. Such mis-takes would necessitate an amended certifi cate, which resulted in further delays to document delivery and could

lead to demurrage charges. Certifi cate turnaround was up to 5 days.

Exporters using the online ordering system received their certifi cates more quickly, but had to retype all the infor-mation with every certifi cate request.

eDOCS demands fewer hours of input time for the requesting company because users can create up to 60 cus-tomer templates as well as reuse data from old certifi cate requests. Because exporters are entering their own infor-mation, the risk of transcription errors is reduced. Templates and certifi cates are saved at the company level, allowing greater effi ciency among colleagues. AMS turnaround time is down to 2-3 days.

Exporters can also view copies of their offi cial certifi cates 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 effi ciency gains are tremendous for both the exporter and AMS.

In addition, eDOCS can be used to request EU health and transit cer-tifi cates, as well as the bloc’s newer composite health and composite transit certifi cates. The existing online order system can only be used to request the former two.

Turn to BENSON, page 5 a


http://www.globalcheesetechnologyforum.org/

NEWS/BUSINESSAugust 9, 2013 — CHEESE MARKET NEWS® 5

BENSONContinued from page 4

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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 fi rst 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 Agricul-tural 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, priori-tizing fi xes 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 all-electronic documentation, but we still have a ways to go before we are completely paperless. In fact, AMS will continue issuing paper certifi cates for the time being, as we work as a team

to fi nalize implementation across the EU and introduce it elsewhere in the world, starting in China.

Once paper certifi cates are com-pletely eliminated, the system will bring another set of benefi ts in reduced costs from eliminating the need to courier health certifi cates overseas. There are also efforts planned to broach the subject of electronic commercial docu-ments 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 lift-ing 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 Coun-cil is primarily supported by Dairy Management Inc. (DMI) through the producer checkoff that builds on col-laborative industry partnerships with processors, trading companies and others to enhance global demand for U.S. dairy products.

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of Cheese Market News®.

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 move-ment of prices for all products sold on GDT.

The average prices for each com-modity 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

GDT index, most prices down after auctionmetric 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 metric ton FAS ($2.0920 per pound), 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 metric ton FAS ($2.0189 per pound), down 3 percent.

• Whole milk powder: US$5,021 per metric ton FAS ($2.2775 per pound), down 1.6 percent.

The next trading event will be held Aug. 20. For more information, visit www.globaldairytrade.info. CMN

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 Innova-tion 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

Glanbia Foods celebrates opening of new Cheese Innovation Center in Twin Falls, Idahoinnovation 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 relation-ships, 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

the completion of the Cheese Innova-tion Center. Many attendees also had the opportunity to tour the center, which includes milk processing facilities, a state-of-the-art lab, a test kitchen and an area for sensory evaluation of products.

“The Cheese Innovation Center elevates our ability to create new prod-ucts, processes, services and solutions to satisfy changing market needs,” says

Dave Perry, director of cheese innova-tion. “We now have every resource we need under one roof, from our on-site experts to cutting-edge technology and equipment, to capture market opportuni-ties at a quicker pace than ever before.”

The new facility, located at 161 4th Avenue South, is adjacent to the new headquarters for Glan-bia’s U.S. Cheese business. CMN

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 architec-tural engineering (AE) fi rms 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 pos-sible 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

to thank all donors and supporters of the CDR/Babcock Hall building campaign including John Umhoefer of the Wisconsin Cheese Makers Associa-tion, 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

For questions regarding the campaign or for those wishing to donate, contact: CDR Director John Lucey, [email protected], 608-265-1195, or Barb McCar-thy, UW Foundation, [email protected], 608-265-5891. CMN

CDRContinued from page 1


http://www.johnsonindint.com/


NEWS/BUSINESS

The 31st Annual ACS Conference & Competition will take place July 29-Aug. 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 fi rst 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 Mas-carpone B (Sweeter).

Third: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Mascar-pone.

Third: Vermont Creamery, Webster-ville, 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, Nor-ridgewock, 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, Peta-luma, Calif.., Fromage Blanc.

Third: Alemar Cheese Co., Mankato, Minn., Fromage Blanc.• AC: Open Category — Made From Cow’s Milk

First: Sierra Nevada Cheese Co., Wil-lows, 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

First: No award given.Second: Mackenzie Creamery, Hi-

ram, Ohio, Goat Milk Ricotta.Third: Montchevré-Betin Inc., Bel-

mont, 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, Pe-conic, N.Y., Creamy Sheep.

Third: La Maison Alexis de Portneuf

ACSContinued from page 1

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, Law-renceville, N.J., Buttercup Brie.

Second: Agropur Fine Cheese, St-Hubert, 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, St-Hubert, Quebec, Camembert l’Extra.

Second: Agropur Fine Cheese, St-Hubert, 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., Ben-ton Harbor, Mich., 3-kilogram Triple Cream Brie.

Second: Agropur Fine Cheese, St-Hubert, Quebec, Chevalier Triple Crème.

Third: La Maison Alexis de Portneuf Inc., St. Raymond de Portneuf, Quebec, Saint-Honoré.• BA: Open Category — Made From Cow’s Milk

First: MouCo Cheese Co., Fort Col-lins, Colo., MouCo Ashley.

Second: Agropur Fine Cheese, St-Hubert, Quebec, Rondoux Double Crème.

Third: Cellars at Jasper Hill, Greens-boro, Vt., Harbison.

Third: Sweet Grass Dairy, Thomas-ville, Ga., Green Hill.• BG: Open Category — Made From Goat’s Milk

First: Cypress Grove Chevre, Arcata, Calif., Bermuda Triangle.

Second: Vermont Creamery, Web-sterville, 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, Ma-dras, Ore., Valentine.

Second: Baetje Farms LLC, Blooms-dale, 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, Com-stock, Wis., Wisconsin Brick.• CD: Dry Jack — Made From Cow’s Milk

First: No award given.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, Law-renceville, N.J., Lawrenceville Jack Reserve.

Second: Carr Valley Cheese Co. Inc., La Valle, Wis., Monterey Jack.

Third: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Monterey Jack.• CM: Brick, Muenster — Made From Cow’s Milk

First: No award given.Second: McCadam Cheese, Chateau-

gay, N.Y., McCadam Muenster.Third: Edelweiss Creamery, Monti-

cello, 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, Richfi eld, 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, Webster-ville, 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., Ste-Hélène-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 & Special-ties, Oakdale, Calif., Aged Gouda.• DE: Emmental Style with Eye Formation — Made From Cow’s Milk

First: Agropur Fine Cheese, St-Hubert, 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 Sheep’s Milk or Mixed Milks

First: No award given.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

First: The Artisan Cheese Exchange, Sheboygan, Wis., Deer Creek “The Fawn.”

Second: Heber Valley Artisan Cheese, Midway, Utah, Cascade Raw.

Third: Kraft Foods Inc., Weyau-wega, Wis., Cracker Barrel — Sharp Cheddar.

Third: Tillamook County Creamery Association, Tillamook, Ore., Tillamook 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.

Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Goat Cheddar.• EX: Mature Cheddar — Aged Over 24 and Up To 48 Months — All Milks

First: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Vintage White Extra Sharp 3-Year Reserve Cheddar.

Second: Shelburne Farms, Shel-burne, Vt., Farmhouse 2-Year Cheddar Extra Sharp.

Third: The Artisan Cheese Ex-change, Sheboygan, Wis., Deer Creek Reserve.• EE: Mature Cheddar — Aged Over 48 Months — All Milks

First: The Artisan Cheese Exchange, Sheboygan, Wis., Deer Creek Propri-etor’s Grand Reserve.

Second: The Artisan Cheese Ex-change, 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®

Retail WATCHN E W S & M A R K E T I N G I D E A S T O H E L P S E L L M O R E C H E E S E


Also in Retail WATCH: Beehive Cheese is top winner at IMPA contest … Page 8 CMN gets hands on at Sartori … Page 10

Crystal Farms demonstrates commitment to innovation

Turn to CRYSTAL FARMS, page 9 a

INTRODUCING NIBBLERS — Crystal Farms is offering innovation to the cheese category with Nibblers, small pieces of fl avored natural cheese that come in 1.5-ounce stand-up single serve bags.

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 fl avor with every bite.

Bigger than traditionally-sized crumbles and crafted to hold up to fi ngers pulling them out of a bag like would be done with a bag of nuts, Nibblers are small pieces of fl avored natural cheese that come in 1.5-ounce stand-up single serve bags. They are available in four fl avors: Smoky BBQ seasoned Ched-dar, 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 op-tions like protein.

“Nearly a quarter of the food Ameri-cans 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 contin-ues, 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 nutri-tious snacks that are fl avorful,” 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 fi t the bill by being some-thing unique — they are not curds or processed cheese and there’s nothing else like them in the marketplace. In addition, not only are they fl avorful and fun to eat, they also are satisfying, Schroeder says.

packs to the gusseted packaging by the end of this year.

Schroeder says the company took a cue from other products when consider-ing 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 mate- rial and transportation savings for the manufacturer and more convenience for the consumer. Retailers benefi t from the package’s fl exibility 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 annu-ally, 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

“We are committedto bringing new

and exciting products that consumers may

not even know they need. We offer a full line

of cheese items to fi ll shoppers’ every need.”

Hollie SchroederCRYSTAL FARMS

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 con-sumer testing, considering different fl avors, packaging and product names to ensure it rolled out a product that would be a hit.

Moms are obviously a marketing target, but there really are no limita-tions, 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 work-ing toward these days, low calories was never the goal. Creating a satisfying, flavor product was.

“It’s an unexpected fl avor experi-ence,” 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 fi rst cheese company to shift to stand-up packaging — pouches with gusseted bases that allow the product to stand up on grocery shelves or consum-ers’ counter tops.

Crystal Farms, which fi rst rolled out stand-up pouches for select shredded cheeses in 2011, offi cially launched the packaging this year and hopes to switch all its shred varieties except its 2-pound

Photo courtesy of Crystal Farms

The product was tested with mul-tiple consumer panels, and “Nibblers” ultimately was the name that best reso-nated with consumers for a hand-held, snacking product. Four well-balanced flavors were chosen for the initial rollout, and additional fl avors are be-ing 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.


8 CHEESE MARKET NEWS® — August 9, 2013 R E T A I L R O U N D - U P

For more information please visit www.dairyfoodusa.com

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 Glan-bia 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., Je-rome, 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.

Third: Team 2, Jerome Cheese Co., 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 Ched-dar, 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., Je-rome, Idaho, Monterey Jack, 99.55.

Second: Halid Kararic, Glanbia Foods Inc., Twin Falls, Idaho, Colby, 99.05.

Third: Team 1, Jerome Cheese Co., Jerome, Idaho, , Muenster, 98.30.• Class 7: Hard Italian Cheese

Beehive Cheese Co. claims top award at Idaho Milk Processors Association contest

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 Lacta-lis, 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, fl owers, 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, Sor-rento 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. Sand-point, Idaho, Blue Cheese, 98.25.• Class 13: Swiss Cheese

First: Team A, Schreiber Foods, Smith-fi eld, Utah, Swiss, 97.60.

Second: Team B, Schreiber Foods, Smithfi eld, Utah, Swiss, 96.95.

Third: Team C, Schreiber Foods, Smith-fi eld, 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 Manu-facturing, 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 Manu-facturing, 94.65. CMN

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 fi ne cheese.

“I was fortunate when I dreamed up this series, I had become friends with the world’s foremost expert on rum, Ed

‘CHEESE RULES’ with host Barrie Lynn to feature cheese, rum pairing for National Rum DayHamilton 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

Fresh Chèvre will be paired with Marti-nique’s Neisson Rhum Blanc.

“CHEESE RULES,” an educational internet series on cheese, is now avail-able 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 fi nd the series on YouTube. CMN

ARDEN HILLS, Minn. — Land O’Lakes Inc. has announced a multi-year strategic agreement with 830 WCCO-AM, extend-ing a longtime relationship between two Minnesota brands.

As part of the two-year agreement, the national, farmer-owned food and agricul-tural cooperative will serve as exclusive sponsor of 830 WCCO-AM’s broadcast facil-ity, 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 to-gether 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 com-munities, our members our consumers and

Land O’Lakes, radio station reach agreementemployees. This partnership formalizes a long-standing relationship between two companies that partner on issues impor-tant 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 com-munity.”

Land O’Lakes and 830 WCCO-AM pre-viously 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.

T e r m s o f t h e a g r e e -ment were not disclosed. CMN

CreatingSuccessfulPartnershipsis a Process!Dairyfood USA has the capabilities to offer you products with a full flavor profile, texture and mouth feel to meet the most discerning pallet. Our customized formulas can help differentiate your product in the marketplace and help drive sales and improve your bottom line. From single serve to 2-lb. cups, cheese wedges or deli links, our commitment to quality will meet or exceed your expectations.

Dairyfood USA offers:

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August 9, 2013 — CHEESE MARKET NEWS® 9 R E T A I L I N G P E R S P E C T I V E S

was “just another brand,” but the mar-keting 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 mil-lion 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

CRYSTAL FARMSContinued from page 7

For more information please visit www.crystalfarmscheese.com

WIDE VARIETY — To meet the diverse demands of consumers, Crystal Farms provides a wide array of cheese in different formats.

Photo courtesy of Crystal Farms

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, Greens-boro, Vt., Cabot Clothbound Cheddar.

Second: Grafton Village Cheese, Graf-ton, Vt., Vermont Clothbound Cheddar.

Third: Avalanche Cheese Co., Basalt, Colo., Avalanche Cheese Co. Hand Ban-daged Goat Cheddar.• EB: Cheddar Wrapped in Cloth, Linen — Aged Over 12 Months — All Milks

First: Bleu Mont Dairy, Blue Mounds, 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

First: No award given.Second: Arthur Schuman Inc., Mont-

fort, 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

MATUREContinued from page 6

First: Montchevré-Betin Inc., Bel-mont, Wis., Chevre in Blue.

Second: FireFly Farms, Accident, Md., Black & Bleu.

Third: Hook’s Cheese Co. Inc., Min-eral 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, Ner-strand, 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 External Coating — Made From 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


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Could you use assistance in managing your supply chain? We have expanded our team to bring you unprecedented expertise and knowledge in today’s complex world markets.

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Third: The Stone Creek Farmstead, Divide, Colo., Stone Creek Bloomy Bleu.• FM: Blue-Veined With a Rind or External Coating — Made From Sheep’s Milk or Mixed Milk

First: Pennyroyal Farm, Boonville, Calif., Boonter’s Blue.

Second: Yellow House Cheese LLC, Seville, Ohio, Yellow House Blue.

Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Virgin Pine Native Sheep Blue.• FE: External Blue Molded Cheeses — All Milks

First: Westfi eld Farm, Hubbardston, Mass., Bluebonnet.

Second: Westfield Farm, Hub-bardston, Mass., Classic Blue Log.

Third: Westfi eld Farm, Hubbardston, Mass., Hubbardston Blue Cow.G. HISPANIC & PORTUGUESE STYLE CHEESES• GA: Ripened Category — All Milks

First: No award given.Second: Emmi Roth USA, Monroe,

Wis., Roth GranQueso Reserve.Second: Nuestro Queso LLC, Kent,

Ill., Duranguense.Third: Emmi Roth USA, Monroe, Wis.,

Roth GranQueso.Third: Emmi Roth USA, Monroe, Wis.,

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

First: No award given.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)

First: Bleu Mont Dairy, Blue Mounds, 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, Ham-den, Conn., Ovoline.

Second: Formaggio Italian Cheese, Hurleyville, N.Y., Fresh Mozzarella Bocconcini.

Third: Lactalis American Group, Tipton, Calif., Galbani 4-ounce ball water pack.

Third: Miceli Dairy Products, Cleve-land, Ohio, Ovoline.• HB: Burrata — Fresh Mozzarella Encasing a Distinctly Separate, Softer Curd and Cream, or Other Soft Cheese, Core — All Milks

First: No award given.Second: BelGioioso Cheese Inc.,

Green Bay, Wis., BelGioioso Burrata.Third: Liuzzi Angeloni Cheese, Ham-

den, Conn., Burrata.Third: Maplebrook Farm, Benning-

ton, Vt., Burratini.I. FETA CHEESES• IC: Feta — Made From Cow’s Milk

First: No award given.Second: Belfi ore Cheese Co., Berke-

ley, Calif., Belfi ore Mediterranean Style Feta in Brine 12-ounce.

Third: Nasonville Dairy, Marshfi eld, 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

First: No award given.Second: La Moutonnière, Ste-Helene-

de-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 Re-duced 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., Mon-roe, Wis., Reduced Fat Feta.

Third: Emmi Roth USA, Monroe, Wis., 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.

Third: La Maison Alexis de Portneuf Inc., St-Raymond de Portneuf, Quebec, Chèvre des Neiges Fig and Orange.

BLUEContinued from page 9

Turn to FLAVOR, page 11 a

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

Photo courtesy of Sartori Co.

CMN gets hands on at Sartori


http://www.mctdairies.com/


FLAVORContinued from page 10

For more information please visit www.dairyshow.com/cheese

NEWS/BUSINESS

• KB: Soft-Ripened with Flavor Added — All Milks

First: Marin French Cheese Co., Petaluma, Calif., Truffl e 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 Cou-reur des bois.

Third: Brunkow Cheese, Darlington, Wis., Fire Roasted Hatch Chile Baked Cheese.• KE: Cheddar with Flavor Added — All Milks

First: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Tuscan Cheddar.

Second: Beecher’s Handmade Cheese, Seattle, Marco Polo Reserve.

Third: Vermont Farmstead Cheese Co., South Woodstock, Vt., AleHouse Cheddar.• KF: Farmstead Cheese with Flavor Added — All Milks

First: Ruggles Hill Creamery, Hard-wick, Mass., Claire’s Mandell Hill.

Second: Willamette Valley Cheese, Salem, Ore., Cumin Gouda.

Third: Coach Farm, Pine Plains, N.Y., Coach Farm Aged Green Pep-percorn 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

First: No award given.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

First: No award given.Second: Klondike Cheese Co., Mon-

roe, Wis., Mediterranean Herb Feta.Third: Klondike Cheese Co., Monroe,

Wis., Peppercorn Feta.• KJ: Reduced Fat Cheese with Flavor Added — All Milks

First: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Jalapeño 50-per-cent Reduced Fat Cheddar.

Second: Woolwich Dairy, Oran-geville, 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, Richfi eld, Wis., Great Midwest Three Alarm Jack.

Third: Carr Valley Cheese Co. Inc., 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.

Third: Westfi eld Farm, Hubbardston, 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

First: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Light Fat Free Marionberry Yogurt.

Second: Cabot Creamery Coopera-tive, 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, Webster-ville, Vt., Cultured Butter blended with Sea Salt and Maple.

Second: Gold Creek Farms, Kamas, Utah, Salted Black Italian Truffl e Butter.

Third: Cricket Creek Farm, Wil-liamstown, Mass., Cricket Creek Butter with Garlic.• KS: Cold Pack Cheese Spreads with Flavor Added — All Milks

First: Mighty Fine Food, Milwaukee, Martha’s Pimento Cheese.

Second: Mighty Fine Food, Milwau-kee, Martha’s Pimento Cheese with Jalapeños.

Turn to CONTEST, page 12 a


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More News, More Solutions, More Choices!

Third: Franklin Foods, Enosburg Falls, Vt., Green Mountain Farms Garlic.• KC: Open Category — Cheeses with Flavor Added — All Milks

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 Moz-zarella.

Third: Karoun Dairies, San Fer-nando, Calif., Karoun Smoked Braided String Cheese.• LD: Smoked Cheddars — All Milks

First: Gold Creek Farms, Woodland, Utah, Smoked Cheddar.

Second: Cows Creamery, Char-lottetown, Prince Edward Island, Cows Creamery Applewood Smoked Cheddar.

Third: Pineland Farms Creamery, New Gloucester, Maine, Smoked Ched-dar.• 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

First: No award given.Second: Boston Post Dairy LLC,

Enosburg Falls, Vt., Smoking Goud.Second: Carr Valley Cheese Co. Inc.,

La Valle, Wis., Airco.Third: Carr Valley Cheese Co. Inc.,

La Valle, Wis., Smoked Ba Ba Blue.Third: Westfi eld Farm, Hubbardston,

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, Ban-tam, 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, Greens-boro, 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, Defi ance, Ohio, Charloe.• ME: Open Category — Hard — Made From Cow’s Milk; Aged Over 60 Days

First: Farms for City Kids Founda-tion/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

First: No award given.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

First: No award given.Second: Meadowood Farms, Caze-

novia, 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, Hub-bardston, Mass., Plain Capri.

Third: Briar Rose Creamery, Dundee, Ore., Classic Chevre.

Third: Finica Food Specialties, Mississauga, Ontario, Celebrity Inter-national 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, Blooms-dale, Mo., Bloomsdale.

Third: Pure Luck Farm and Dairy, Dripping Springs, Texas, Basket-Molded Chevre.• NT: Goat’s Milk Cheese Aged 31 to 60 Days

First: No award given.Second: Rivers Edge Chevre, Logs-

den, Ore., Rivers Edge Chevre Beltane.Third: Avalanche Cheese Co., Basalt,

Colo., Avalanche Cheese Co. Lamborn Bloomer.

Third: Montchevré-Betin Inc., Bel-mont, Wis., Mini Bucheron.• NU: Goat’s Milk Cheese Aged Over 60 Days

First: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Mountain Queso De Mano.

Second: Sartori Co., Plymouth, Wis.,

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, Chatta-hoochee Hills, Ga., Brebis.

Third: Hidden Springs Creamery, 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.

Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Fresh Marisa.• OU: Sheep’s Milk Cheese Aged Over 60 Days

First: Finica Food Specialties, Mis-sissauga, Ontario, Tania.

Second: Hidden Springs Creamery, Westby, Wis., Ocooch Mountain Reserve.

Second: Hidden Springs Creamery, 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 mari-nated medallion.

Second: Beecher’s Handmade Cheese, Seattle, Yule Kase.

Third: Lactalis American Group, Tipton, Calif., Galbani 1/3-ounce mari-nated ball.• PG: Open Category Marinated in Liquids and Ingredients — Made From Goat’s Milk

First: Laura Chenel’s Chevre, So-noma, Calif., Laura Chenel’s Chevre Cabecou.

Second: Capriole, Greenville, Ind., O’Bannon.

Third: Baetje Farms LLC, Blooms-dale, Mo., Marinated Feta.• PS: Open Category Marinated in Liquids and Ingredients — Made From Sheep’s Milk or Mixed Milks

First: Grafton Village Cheese, Graf-ton, Vt., Apple Pie Eweden.

Second: Everona Dairy, Rapidan, Va., Pride of Bacchus.

Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Canaria.Q. CULTURED MILK PRODUCTS• QC: Cultured Products — Made From Cow’s Milk

First: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Premium Sour Cream.

Second: Tillamook County Creamery Association, Tillamook, Ore., Tilla-mook’s Natural Sour Cream.

Third: Arethusa Farm Dairy, Ban-tam, Conn., Sour Cream.• QG: Cultured Products — Made From Goat’s Milk

CONTESTContinued from page 11

Turn to CULTURED, page 16 a


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CHEESE/DAIRY 12•

STORAGE 13•

HELP WANTED 7• HELP WANTED 7•

PLANTS: SALE/LEASE 5•

CHEESE/DAIRY 12•

EQUIPMENT 1• EQUIPMENT 1• WANTED:SWISS COPPER VATS

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Call Dean, Eric or Pat: (877) 914-5400horizonsalesinc.com

Regional Sales Manager

Midwest Region-

The successful candidate will be responsible for:

Please send cover letter, resume and salary requirements to:

Dairyfood USA, Inc.

Plant Manager Plymouth, WisconsinGreat 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

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.

Responsibilities:

produce products that meet quality, cost, volume and service criteria and objectives

utilization of employees, equipment, facilities, materials, and capital

product standards that will exceed our customers’ expectations

strategic initiatives and goals

and production management

stated safety policies and procedures

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

Required Education, Experience and Skills:

and excellent analytical and problem solving skills are essential

Preferred Education, Experience and Skills:

AA/M/F/V/D.

All candidates must apply by going to our website at www.greatlakescheese.com

C L A S S I F I E DA D V E R T I S I N G


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CLASSESContinued from page 1

For more information please visit www.relco.net

NEWS/BUSINESS

/ Innovative process solutions, engineered right. USA . The Netherlands . New Zealand (320) 231-2210 www.relco.net

RELCO MaximizesEvaporation & Dryer Efficiencies

You need 24/7 efficiency in your powder process. RELCO’s expertisecombines leading edge technology with proven basic principles. Oursystems provide innovative solutions for evaporation, drying, powderhandling and automation for milk, whey, lactose, permeate and WPC.RELCO design Puts You In Control of a trouble-free process that willallow you to produce more at less cost all day, every day.

best presenters or entertainers, she adds.“We also like working with instruc-

tors 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 con-tent, and sometimes it is benefi cial 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 select-ing cheeses and beverages, controlling a rowdy class, class duration and size, arrival time, and other things to expect, she says.

Anderson says it’s benefi cial 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 fi nd out what they are interested in learning more about.”

Creating a clear and effective cancellation policy for classes also is important, panelists note. Some com-panies 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 com-municate 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 benefi cial to have a wait list on hand to fi ll vacant spots.

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 benefi cial 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 con-sider for classes, including plateware, stemware, serveware, instructors, staff, handouts, tables, chairs and a projector, among others, Anderson notes. In ad-dition, 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, Ander-son 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 fi nd that they can’t sit together; then they’re not happy.”

It’s important to create a pleasant environment where people feel wel-come, Bachman notes.

“Have people put their phones away and re lax and en joy, ” she says. “Just have fun!” CMN

Market News.)The hearing will consider temporary

price adjustments, whey valuation and evidentiary support and legal compliance.

The hearing will consider specifi c 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 peti-tion 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 pro-posed 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-

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 pric-ing 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 916-900-5341, or mailed to: Hearing Offi cer, 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

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, fi fth 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 refl ects 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

Photo by Alyssa Sowerwine/Cheese Market News

CDFAContinued from page 1


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CULTUREDContinued from page 12

For more information please visit www.adpi.org

NEWS/BUSINESS

The American Dairy Products Institute (ADPI) and CME Group invite you toattend an event specifically designed to help dairy industry participants learn thekey concepts involved in managing price risk and volatility in the dairy commoditymarkets.

This two-and-a-half day seminar will introduce the fundamentals of hedging withdairy futures and options contracts. Topics will include:

The Importance of Price Risk Management

Introduction to Dairy Futures and Options

Overview of Hedging

Financial Integrity of the Futures Industry

Risk Management Strategies for the Dairy Market

The program also includes an Optional Introductory Session which will be heldon October 16th. This session is designed for dairy industry purchasing staff,traders, CEOs, CFOs and Treasurers who are either new to the futures marketsand/or newly involved in their firm’s risk management operations, or who would likea refresher on the basics. The program will cover basic concepts of futures, optionsand price risk management.

Come join industry leaders as they

discuss current trends and future

forecasts affecting the U.S. and

global dairy markets for cheese,

whey proteins, lactose, permeate,

dry milks and butter products.

Details:WHEN:October 16 - 18, 2013

WHERE:CME Group AuditoriumChicago, IL 60606

REGISTER:Online at www.adpi.org

REGISTRATION FEES:ADPI Member Rate: $395Non-Member Rate: $445

Hotel:La Quinta Inn & SuitesOne South FranklinChicago, IL 60606

RESERVATIONS:312-558-1020

Request the seminar rate of $212 for a single

126 N. Addison Ave., Elmhurst, IL 60126 ~ Ph: (630) 530-8700 ~ Email: [email protected] ~ www.adpi.org

Visit www.adpi.org for complete seminar details and online registration!

First: Redwood Hill Farm, Sebasto-pol, Calif., Redwood Hill Farm Plain Kefi r.

Second: No award given.Third: No award given.

• QF: Crème Fraiche Products — Made From Cow’s Milk

First: No award given.Second: Bellwether Farms, Peta-

luma, 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

Additional Ingredients — Made From Cow’s Milk

First: Karoun Dairies Inc., San Fer-nando, Calif., Karoun Yogurt.

Second: Sierra Nevada Cheese Co., Willows, Calif., Heroes Greek Yogurt.

Third: Beurrerie du Patrimoine, Compton, Quebec, Plain Yogurt from Cow.• QD: Yogurts — Plain With No Additional Ingredients — Made From Goat’s Milk

First: Montchevré-Betin Inc., Bel-mont, Wis., Goat Milk Yogurt Plain.

Second: Coach Farm, Pine Plains, N.Y., Coach Farm Goat’s Milk Yogurt, Plain.

Second: Sierra Nevada Cheese Co., Willows, Calif., Capretta Greek Yogurt.

Third: Sierra Nevada Cheese Co.,

Willows, Calif., Capretta Rich & Creamy Goat Yogurt.• QE: Yogurts — Plain With No Additional Ingredients — Made From Sheep’s Milk

First: No award given.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

First: No award given.Second: Tillamook County Creamery

Association, Tillamook, Ore., Tillamook Salted Sweet Cream Butter.

Third: CROPP Cooperative/Organic Valley, La Farge, Wis., Organic Salted Butter.

• RO: Unsalted Butter With or Without Cultures — Made From Cow’s Milk

First: West Point Dairy Products LLC, West Point, Neb., Wuthrich Eu-ropean Style Unsalted Butter.

Second: Cabot Creamery Coopera-tive, 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-He-lene-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.

Second: Carr Valley Cheese Co. Inc., 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, Enos-burg 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, Greens-boro, Vt., Willoughby.

Second: La Fromagerie 1860 DuVil-lage Inc., Warwick, Quebec, Vacherin.

Third: La Maison Alexis de Portneuf Inc., St. Raymond de Portneuf, Quebec, Le Refl et de Portneuf.

Third: Meadow Creek Dairy, Galax, Va., Grayson.

• TG: Open Category — Made From Goat’s Milk

First: No award given.Second: Fromagerie Le Détour,

Témiscouata-sur-le-Lac, Quebec, Sen-tinelle.

Third: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Mountain Red Cloud.• TS: Open Category — Made From Sheep’s Milk or Mixed Milks

First: Grafton Village Cheese, Graf-ton, Vt., Bear Hill.

Second: Hidden Springs Creamery, Westby, Wis., Ocooch Mountain.

Third: Hidden Springs Creamery, Westby, Wis., Meadow Melody. CMN

For photos from the awards and other events at the ACS confer-ence, check out our “2013 American Cheese Society conference” album on Facebook at www.facebook.com/cheesemarketnews


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volume 33 august 9, 2013 number 29 - welcome to … indicators 2 cheese market news® — august 9,...

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