Cheese industry collaboration spurs innovation, best practices · 2017-07-21 · Industry...
24
© 2017 CHEESE MARKET NEWS ® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) Great Lakes Cheese to build new plant in Wausau, Wis. WAUSAU, Wis. — Great Lakes Cheese Co. Inc. has reached an agreement with the City of Wausau, Wisconsin, to build a new cheese packaging plant in the Wausau West Industrial Park. As part of the agreement, the City of Wausau will contribute $5.9 million in tax incentives in the form of a 10-year reverse tax increment financing (TIF) to help offset the cost of building the new facility. Great Lakes Cheese will donate to Wausau the property where its current plant is located on DeVoe Street. Under the agreement, Great Lakes Cheese will make a sig- nificant investment in Wausau by building a $55 million state-of- the-art facility. Groundbreaking is expected to occur later this month, company officials say. “We are grateful to the City of Wausau for its significant contribu- tion to our project,” says Matt Wilkinson, project manager, Great Discussions on NAFTA move ahead as first round scheduled WASHINGTON — The first round of the negotiations between the United States, Canada and Mexico on revising the North American Free Trade Agreement (NAFTA) will take place Aug. 16-20 in Wash- ington, D.C., U.S. Trade Representative (USTR) Robert Lighthizer announced this week. The negotiations immediately follow the 90-day consultation period with Congress and the public initiated on May 18 after Ligh- thizer notified Congress of President Trump’s intent to renegotiate NAFTA. Lighthizer also has announced that John Melle, assistant USTR for the Western Hemisphere, will serve as chief negotiator for the NAFTA negotiations. Earlier this week, Lighthizer released a detailed summary of objectives for the renegotiation of NAFTA. Among the negotiating objectives supported by the U.S. dairy industry are efforts to address measures that unfairly limit access to markets for U.S. goods such as price undercutting; expanding competitive market opportunities for U.S. agricultural goods by reducing or eliminating tariffs; improved provisions for dealing with sanitary and phytosanitary measures; and preventing the undermining of market access for U.S. products through the improper use of geographical indications. “The members of the International Dairy Foods Association (IDFA) are encouraged to see that several key priorities for the U.S. dairy industry are reflected in the administration’s objectives for renegotiat- ing the North American Free Trade Agreement,” says Michael Dykes, president and CEO, IDFA. “Overall, NAFTA has been very positive for the U.S. dairy industry, and we look forward to working with admin- istration officials as they negotiate the new NAFTA.” The U.S. dairy industry also participated this week in a congres- sional hearing on NAFTA renegotiation priorities. Stan Ryan, presi- dent and CEO of Darigold in Seattle, a member of the National Milk Volume 37 July 21, 2017 Number 27 By Alyssa Mitchell MADISON, Wis. — Conven- tional wisdom says two heads are better than one, and the world of cheesemaking is no exception. Partnerships, joint ventures and small-scale col- laboration allow companies to innovate and share best practices to produce safe, high- quality products for customers and consumers. Industry collaboration can range from a major joint ven- ture to something as simple as lending expertise or production space to an up-and-coming operation. Such is the case of Land- mark Creamery, Albany, Wis- consin, co-owned by Anna Cheese industry collaboration spurs innovation, best practices Landmark and Anna Thomas Bates. The two-woman opera- tion — Landmark is a li- censed cheesemaker while Thomas Bates handles sales and marketing — primarily makes sheep’s milk cheeses in addition to some cow’s milk cheese and has rented space at Clock Shadow Creamery, Plain, Wisconsin, and Cedar Grove Cheese, Milwaukee — both owned by Bob Wills — as well as Thuli Family Creamery in Dar- lington, Wisconsin. Currently, Landmark Creamery ages its cheese at Bear Valley Affinage in Bear Valley, Wisconsin. Thomas Bates says the company would not be where it is today without the help of fellow colleagues. “Relationships form the foundation of our company — with farmers, existing plants and aging facilities,” she says. “It’s allowed a two-woman busi- ness to get started without all of the startup costs of a smaller plant.” Landmark Creamery cur- rently is working on building its own plant, expected to be operational in 2019. Thomas Bates notes the generosity of those who have rented space or lent expertise as the opera- tion got its footing has allowed it to now build a larger plant than it would have been able to originally. “Since our start in 2013, we’ve been able to perfect our recipes and get some sales go- ing,” she says. “This has helped tremendously as it’s very dif- ficult to start a business from scratch unless you have a lot of capital up front.” Landmark Creamery is one of many operations that have benefited from working with Bob Wills at his facilities. Others have included Uplands Cheese, Bleu Mont Dairy, LaClare Family Creamery and more. “Many people think they may want to become cheese- makers but are not sure what it entails,” Wills says. “They can work as cheesemaker employees and get a sense for the hard work, knowledge and focus that is required. But to take the next step and develop a working business requires a different set of skills.” Wills says by helping chee- semakers develop their own products that they will be re- sponsible for selling, they get an opportunity to see whether they have a knack and talent for engaging and satisfying customers. He notes he also works with other groups, primarily farmers, who do not want to learn the cheesemaking side but want to try their hand at marketing. “In both cases, we make entry into the business possible by making exit possible,” he says. “The new cheesemakers can learn the ropes before investing in a lot of brick and mortar. Some people discover that they just like one part of the business, such as sales or affinage. Others start to gradually invest in equipment or facilities. And some just cut their losses.” Mateo Kehler, cheesemaker and managing member at Jasper Hill Farm, Greensboro Bend, Vermont, says the entire business is built on collabora- tion. Jasper Hill is a working dairy farm with an on-site creamery. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Jasper Hill’s mission is to make the highest possible quality products in a way that supports Vermont’s working landscape, Kehler says. Milk production in 23 major states up 1.7 percent in June Turn to PARTNER, page 19 a Turn to WAUSAU, page 8 a WASHINGTON — Milk pro- duction in the 23 major milk- producing states during June totaled 16.93 billion pounds, up 1.7 percent from June 2016, according to preliminary data released this week by USDA’s National Agricultural Sta- tistics Service (NASS). (All figures are rounded. Please see CMN’s Milk Production chart on page 23.) May revised production Turn to NASS, page 23 a Turn to NAFTA, page 24 a Like us on Facebook and follow us on Twitter! A INSIDE ✦ Guest column: ‘Specialty cheeses playing key role in driving sales growth.’ For details, see page 4. ✦ Sanitary Design Industries offers redesigned vats. For details, see page 6. ✦ In the Spotlight: ACS strives to be leader in supporting, promoting American artisan cheese. For details, see page 12. ✦ Goat Lady Dairy announces new ownership. For details, see page 16.
Transcript of Cheese industry collaboration spurs innovation, best practices · 2017-07-21 · Industry...
© 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])
Great Lakes Cheese to build new plant in Wausau, Wis.WAUSAU, Wis. — Great Lakes Cheese Co. Inc. has reached an agreement with the City of Wausau, Wisconsin, to build a new cheese packaging plant in the Wausau West Industrial Park.
As part of the agreement, the City of Wausau will contribute $5.9 million in tax incentives in the form of a 10-year reverse tax increment fi nancing (TIF) to help offset the cost of building the new facility. Great Lakes Cheese will donate to Wausau the property where its current plant is located on DeVoe Street.
Under the agreement, Great Lakes Cheese will make a sig-nifi cant investment in Wausau by building a $55 million state-of-the-art facility. Groundbreaking is expected to occur later this month, company offi cials say.
“We are grateful to the City of Wausau for its signifi cant contribu-tion to our project,” says Matt Wilkinson, project manager, Great
Discussions on NAFTA move ahead as fi rst round scheduled WASHINGTON — The fi rst round of the negotiations between the United States, Canada and Mexico on revising the North American Free Trade Agreement (NAFTA) will take place Aug. 16-20 in Wash-ington, D.C., U.S. Trade Representative (USTR) Robert Lighthizer announced this week.
The negotiations immediately follow the 90-day consultation period with Congress and the public initiated on May 18 after Ligh-thizer notifi ed Congress of President Trump’s intent to renegotiate NAFTA. Lighthizer also has announced that John Melle, assistant USTR for the Western Hemisphere, will serve as chief negotiator for the NAFTA negotiations.
Earlier this week, Lighthizer released a detailed summary of objectives for the renegotiation of NAFTA. Among the negotiating objectives supported by the U.S. dairy industry are efforts to address measures that unfairly limit access to markets for U.S. goods such as price undercutting; expanding competitive market opportunities for U.S. agricultural goods by reducing or eliminating tariffs; improved provisions for dealing with sanitary and phytosanitary measures; and preventing the undermining of market access for U.S. products through the improper use of geographical indications.
“The members of the International Dairy Foods Association (IDFA) are encouraged to see that several key priorities for the U.S. dairy industry are refl ected in the administration’s objectives for renegotiat-ing the North American Free Trade Agreement,” says Michael Dykes, president and CEO, IDFA. “Overall, NAFTA has been very positive for the U.S. dairy industry, and we look forward to working with admin-istration offi cials as they negotiate the new NAFTA.”
The U.S. dairy industry also participated this week in a congres-sional hearing on NAFTA renegotiation priorities. Stan Ryan, presi-dent and CEO of Darigold in Seattle, a member of the National Milk
Volume 37 July 21, 2017 Number 27
By Alyssa Mitchell
MADISON, Wis. — Conven-tional wisdom says two heads are better than one, and the world of cheesemaking is no exception. Partnerships, joint ventures and small-scale col-laboration allow companies to innovate and share best practices to produce safe, high-quality products for customers and consumers.
Industry collaboration can range from a major joint ven-ture to something as simple as lending expertise or production space to an up-and-coming operation.
Such is the case of Land-mark Creamery, Albany, Wis-consin, co-owned by Anna
Cheese industry collaboration spurs innovation, best practices
Landmark and Anna Thomas Bates.
The two-woman opera-tion — Landmark is a li-censed cheesemaker while Thomas Bates handles sales and marketing — primarily makes sheep’s milk cheeses in addition to some cow’s milk cheese and has rented space at Clock Shadow Creamery, Plain, Wisconsin, and Cedar Grove Cheese, Milwaukee — both owned by Bob Wills — as well as Thuli Family Creamery in Dar-lington, Wisconsin. Currently, Landmark Creamery ages its cheese at Bear Valley Affi nage in Bear Valley, Wisconsin.
Thomas Bates says the company would not be where it is today without the help of fellow colleagues.
“Relationships form the foundation of our company — with farmers, existing plants and aging facilities,” she says. “It’s allowed a two-woman busi-ness to get started without all of the startup costs of a smaller plant.”
Landmark Creamery cur-rently is working on building its own plant, expected to be operational in 2019. Thomas Bates notes the generosity of those who have rented space or lent expertise as the opera-
tion got its footing has allowed it to now build a larger plant than it would have been able to originally.
“Since our start in 2013, we’ve been able to perfect our recipes and get some sales go-ing,” she says. “This has helped tremendously as it’s very dif-fi cult to start a business from scratch unless you have a lot of capital up front.”
Landmark Creamery is one of many operations that have benefi ted from working with Bob Wills at his facilities. Others have included Uplands Cheese, Bleu Mont Dairy, LaClare Family Creamery and more.
“Many people think they may want to become cheese-makers but are not sure what it entails,” Wills says. “They can work as cheesemaker employees and get a sense for the hard work, knowledge and focus that is required. But to take the next step and develop a working business requires a different set of skills.”
Wills says by helping chee-semakers develop their own products that they will be re-sponsible for selling, they get an opportunity to see whether they have a knack and talent for engaging and satisfying
customers.He notes he also works
with other groups, primarily farmers, who do not want to learn the cheesemaking side but want to try their hand at marketing.
“In both cases, we make entry into the business possible by making exit possible,” he says. “The new cheesemakers can learn the ropes before investing in a lot of brick and mortar. Some people discover that they just like one part of the business, such as sales or affi nage. Others start to gradually invest in equipment or facilities. And some just cut their losses.”
Mateo Kehler, cheesemaker and managing member at Jasper Hill Farm, Greensboro Bend, Vermont, says the entire business is built on collabora-tion. Jasper Hill is a working dairy farm with an on-site creamery. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers.
Jasper Hill’s mission is to make the highest possible quality products in a way that supports Vermont’s working landscape, Kehler says.
Milk production in 23 major states up 1.7 percent in June
Turn to PARTNER, page 19 a
Turn to WAUSAU, page 8 a
WASHINGTON — Milk pro-duction in the 23 major milk-producing states during June totaled 16.93 billion pounds, up 1.7 percent from June 2016, according to preliminary data released this week by USDA’s National Agricultural Sta-tistics Service (NASS). (All fi gures are rounded. Please see CMN’s Milk Production chart on page 23.)
May revised production Turn to NASS, page 23 aTurn to NAFTA, page 24 a
Like us on Facebook and
follow us on Twitter!
A
INSIDE✦ Guest column: ‘Specialty cheeses playing key role in driving sales growth.’ For details, see page 4.
✦ Sanitary Design Industries offers redesigned vats. For details, see page 6.
✦ In the Spotlight: ACS strives to be leader in supporting, promoting American artisan cheese. For details, see page 12.
✦ Goat Lady Dairy announces new ownership. For details, see page 16.
© 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])
MARKET INDICATORS
2 CHEESE MARKET NEWS® — July 21, 2017
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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Dry Products* July 21, 2017
DRY BUTTERMILK(FOB)Central & East: $.8450-$.9200.(FOB) West: $.8200-$.9400; mostly $.9000-$.9200.
EDIBLE LACTOSE(FOB)Central and West: $.2800-$.4900; mostly $.3300(-1)-$.4200.
NONFAT DRY MILKCentral & East: low/medium heat $.8500-$0.9800(+4); mostly $.8800-$.9200. high heat $1.0000-$1.0900.West: low/medium heat $.8050(-1)-$.9600(+1); mostly $.8700-$.9200. high heat $.9800-$1.0700(+1).Calif. manufacturing plants: extra grade/grade A weighted ave. $.9155(+.0283) based on 6,259,934 lbs.
WHOLE MILK POWDER (National): $1.3000-$1.6000.
WHEY POWDERCentral: nonhygroscopic $.3200(-2)-$.5100(-1); mostly $.3800(-1)-$.4700.West: nonhygroscopic $.3800-$.4850(-3/4); mostly $.4000-$.4500.(FOB) Northeast: extra grade/grade A $.3500(-2)-$.4900(-1 1/2).
ANIMAL FEED WHEY (Central): Whey spray milk replacer $.3000-$.4725.
WHEY PROTEIN CONCENTRATE (34 percent): $.7400(-1)-$1.1850; mostly $.8300-$.9550.
CASEIN: Rennet $2.7000-$2.8500(+5); Acid $3.4000-$3.6500.
*Source: USDA’s Dairy Market News
CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)
YEAR2011201220132014201520162017
JAN13.4817.0518.1421.1516.1813.7216.77
FEB 17.0016.0617.2523.3515.4613.80 16.88
MAR19.4015.7216.9323.3315.5613.7415.81
APR16.8715.7217.5924.3115.8113.6315.22
MAY16.5215.2318.5222.5716.1912.7615.57
JUN19.1115.6318.0221.3616.7213.2216.44
JUL 21.3916.6817.3821.6016.3315.24
AUG21.6717.7317.9122.2516.2716.91
SEP19.0719.0018.1424.6015.8216.39
OCT18.0321.02 18.22 23.82 15.46 14.82
NOV19.0720.8318.8321.9415.3016.76
DEC18.7718.6618.9517.8214.4417.40
(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
35,921105,765
-711-2,150
31,40594,049
+95-179
+4,516+11,716
+0-0
Weekly Cold Storage Holdings July 17, 2017 On hand Week Change since July 1 Last Year Monday Change Pounds Percent Pounds Change
Total Contracts Traded/Open Interest
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.
JUL17AUG17SEP17OCT17NOV17DEC17JAN18FEB18MAR18APR18MAY18JUN18JUL18AUG18SEP18OCT18
CHEESE FUTURES* for the week ending July 20, 2017 (Listings for each day by month, settling price and open interest)
Fri., July 14 Mon., July 17 Tues., July 18 Wed., July 19 Thurs., July 201.5501.6621.6981.7191.7251.7221.7001.7011.7021.7101.7101.7261.7351.7331.7421.744
3,9903,5382,9232,2382,5152,397
851722691597503485
99818715
390/21,758
1.5561.6701.7151.7361.7321.7241.7101.7101.7131.7121.7151.7261.7391.7331.7421.745
3,9913,5182,9592,2092,4962,397
820727691599488478
94818715
154/21,676
1.5481.6361.6791.7111.7231.7181.7051.7091.7081.7091.7101.7201.7301.7331.7421.744
3,9883,5782,9342,2612,5492,427
866747694606524506104
818715
513/21,993
1.5561.6671.7111.7291.7311.7201.7101.7101.7131.7101.7101.7261.7371.7331.7421.744
3,9783,5392,9182,2122,4862,388
82272769159749747994818715
459/21,637
1.5541.6681.7001.7321.7301.7151.7001.7001.7011.7101.7101.7261.7351.7331.7421.744
3,9883,5432,9262,2012,4982,383
832729691597503485
99818715
435/21,684
Total Contracts Traded/Open Interest
JUL17AUG17SEP17OCT17NOV17DEC17JAN18FEB18MAR18APR18MAY18JUN18JUL18AUG18SEP18
DRY WHEY FUTURES* for the week ended July 20, 2017 (Listings for each day by month, settling price and open interest)
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.
Fri., July 14 Mon., July 17 Tues., July 18 Wed., July 19 Thurs., July 2045.77544.30043.20041.70041.00040.55039.82539.50038.52538.75038.30038.32538.00037.07537.100
798630641488489472128150124
897276121212
23/4,226
45.50043.97543.10041.17541.42540.70039.50038.82538.52538.75038.30038.32538.00037.07537.100
799638642489489472130147123
887175121212
27/4,232
45.25043.62542.50041.00040.20040.40040.00039.50039.00039.00039.00039.00039.00039.00039.000
793634641489483472141151128
948276121212
59/4,253
45.82544.30043.42541.55041.42540.10039.82539.50038.52538.75038.30038.32538.00037.07537.100
799633641489489472132149123
887175121212
18/4,230
45.82544.30043.45042.00041.42540.12539.82539.50038.52538.75038.30038.32538.00037.07537.100
799630641488489472132149123
887175121212
26/4,226
Monday Tuesday Wednesday Thursday Friday
Chicago Mercantile Exchange
July 17 July 18 July 19 July 20 July 21
Weekly average (July 17-21): Barrels: $1.4550(+.0220); 40-lb. Blocks: $1.7055(+.0805).Weekly ave. one year ago (July 18-22, 2016): Barrels: $1.7570; 40-lb. Blocks: $1.6795.
Cheese BarrelsPriceChange
Cheese 40-lb. BlocksPriceChange
Grade A NDMPriceChange
Weekly average (July 17-21): Grade A: $0.8595(-.0095).
Grade AA ButterPriceChange
Class II Cream (Major Northeast Cities): $3.1962(+.0619)–$3.5080(-.0181).
Weekly average (July 17-21): Grade AA: $2.6175(+.0190).
$2.6325-1 1/4
Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090.
Cash prices for the week ended July 21, 2017
$1.4850NC
$1.7100 +1 1/2
$0.8525NC
$2.6450+3
$1.4100-7 1/2
$1.7050 -1/2
$2.6100-2 1/4
$0.8600 NC
$0.8525-1
$2.6150+1 1/2
$1.4850NC
$1.7100 NC
$0.8600 +3/4
$1.4850+1
$1.6950 +2
$1.4100NC
$1.7075 +1/4
$0.8725 +1 1/4
$2.5850-2 1/2
© 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])
July 21, 2017 — 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 For more information please visit www.nelsonjameson.com
MARKET INDICATORS
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Base Class I Price: Base Skim Milk Price for Class I: Advanced Class III Skim Milk Pricing Factor: Advanced Class IV Skim Milk Pricing Factor: Advanced Butterfat Pricing Factor: Class II Skim Milk Price: Class II Nonfat Solids Price: Two-week Product Price Averages:
Butter: Nonfat Dry Milk: Cheese: Dry Whey:
Advanced Prices and Pricing Factors
Note: The Class I price equals the Class I skim milk price times 0.965 plus the Class I butterfat price times 3.5, rounded to the nearest cent. Data provided by USDA
August 2017 $16.72/cwt. $6.55/cwt.
$5.07/cwt.$6.55/cwt.$2.9719/lb.$7.25/cwt.$0.8056/lb.
$2.6256/lb.$0.9026/lb.$1.5266/lb.$0.4489/lb.
July 2017 $16.59/cwt. $7.32/cwt.
$7.32/cwt.$6.71/cwt.$2.7212/lb.$7.41/cwt.$0.8233/lb.
$2.4186/lb.$0.9208/lb.$1.6412/lb.$0.4962/lb.
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: 7/1/17
*$1.6450 *11,688,046
$1.5125$1.4380
12,210,43534.79
$2.5726*4,138,143
$0.9176*16,152,828
$0.47535,321,899
*$1.6110 *12,026,304
*$1.4911*$1.4204
*10,789,61634.91
$2.65401,961,143
*$0.9023*12,988,491
*$0.4518*6,073,138
7/8/17 6/24/17
$1.5893 12,988,131
$1.4893$1.4178
12,765,57834.88
$2.60863,261,300
$0.902814,765,436
$0.44677,921,227
7/15/17
*$1.6927 12,070,936
$1.5710$1.4943
11,220,93234.82
$2.56802,466,546
*$0.9210*17,839,285
$0.47636,655,435
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.
Total Contracts Traded/Open Interest
Cash-Settled NDM*
JUL17AUG17SEP17OCT17NOV17DEC17JAN18FEB18MAR18
JUL17AUG17SEP17OCT17NOV17DEC17JAN18FEB18MAR18APR18
Total Contracts Traded/Open Interest
Fri., July 14 Mon., July 17 Tues., July 18 Wed., July 19 Thurs., July 20
Total Contracts Traded/Open Interest
JUL17AUG17SEP17OCT17NOV17DEC17JAN18FEB18MAR18APR18MAY18JUN18JUL18AUG18SEP18
Class III Milk*
Total Contracts Traded/Open Interest
Class IV Milk*
JUL17AUG17SEP17OCT17NOV17DEC17JAN18FEB18MAR18APR18MAY18
CME FUTURES for the week ended July 20, 2017
Fri., July 14 Mon., July 17 Tues., July 18 Wed., July 19 Thurs., July 20
Cash-Settled Butter*
Fri., July 14 Mon., July 17 Tues., July 18 Wed., July 19 Thurs., July 20
5,2154,9934,6513,3302,9132,657
901795672582567496195173159
15.5616.5516.8216.9816.9916.8416.5616.6216.6016.5016.5116.6316.7016.7516.77
1,456/28,553
16.7516.9717.0517.1817.2016.7316.3216.2316.2816.4116.47
500466443469368405147145173
9588
41/3,433
90.52590.57592.50094.10095.00096.97598.500
100.575101.975
9801,0051,052
647682702395234220
73/6,117
262.000267.225267.750267.600264.000249.500237.900234.000231.000230.050
9991,1291,3121,034
582469
79453626
102/5,760
Fri., July 14 Mon., July 17 Tues., July 18 Wed., July 19 Thurs., July 20
15.6216.6516.9817.1017.0516.8316.6516.5716.5816.5316.5316.6516.7216.7516.77
5,0944,8434,5033,1632,7932,629
840776662572546485173165154
987/27,652
16.5516.7816.9817.1617.1316.7516.2016.1616.2716.4116.46
501444443467365421117135173
9588
5/3,377
90.25090.65092.95094.60095.15097.10098.250
100.300101.450
9791,0211,062
635675725396233219
123/6,142
260.750264.500264.100262.750261.250247.275235.950232.800230.000230.050
9601,1171,290
993573465
73453626
36/5,629
5,2185,1634,6393,3502,9162,658
913795700591569498197176159
15.5116.3016.6316.8116.9016.7816.5616.6216.6016.5216.5516.6716.7316.7516.77
1,321/28,796
16.7016.8917.0317.1017.0916.6916.3216.2316.2816.4116.47
500466443469371405147145173
9588
15/3,436
90.52590.00091.72593.05093.97595.85097.50099.550
101.075
9821,0051,049
648686704392234220
67/6,121
261.100265.325266.975267.025264.000249.500237.500234.000231.000230.050
1,0111,1311,3141,034
596469
79453626
89/5,790
15.6216.6716.9917.1517.0716.8216.5716.5716.5816.5016.5316.6316.6916.7616.77
5,1414,8244,5363,2342,8042,627
840776663573557490182166155
1,062/27,822
16.6216.8116.9817.1617.1316.7316.2016.1616.2716.4116.46
501444443467365401137135173
9588
47/3,383
90.25090.82591.90093.52594.00095.62597.50099.000
100.825
9761,0111,053
635672708397234219
176/6,105
262.250266.000266.000266.875263.025250.050238.150232.800230.000230.050
9661,1191,2911,002
576470
73453626
85/5,653
15.6016.6516.9117.1017.0816.8516.5816.5716.5816.5016.5016.6316.6716.7516.77
5,1994,9154,5993,2792,8562,631
840776663573559492193173159
1,406/28,161
16.7016.9217.0517.2117.1816.7316.3216.2116.2716.4116.46
501467443467364405142140173
9588
85/3,419
90.25090.00091.62593.60094.52596.47597.92599.575
101.175
9761,0071,055
647680699403234220
144/6,121
262.500268.975269.000268.500265.500250.500237.900234.000230.025230.050
9781,1261,3101,029
580469
79453626
128/5,727
© 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])
4 CHEESE MARKET NEWS® — July 21, 2017
Suzanne Fanning is vice president of national product communications for the Wisconsin Milk Marketing Board. She is a guest columnist for this week’s Cheese Market News®.
Perspective:Dairy Marketing
Specialty cheeses playing keyrole in driving sales growth
G U E S T C O L U M N I S T S
Phil Plourd is president of Blimling and Associates and president of the services division of Dairy.com.* He contributes this column exclusively for Cheese Market News®.
Perspective:Dairy Markets
The summer of...
From farmer to fontina, specialty cheeses are playing an increasingly pivotal role in driving growth in overall cheese sales. In 2016, retail volume sales of specialty cheeses grew by 6.3 percent over the previous year, compared to a 1.8 percent increase for non-specialty cheeses, and 2.6 percent growth for the total cheese category. Data suggests the specialty cheese growth trend will have staying power. Over the past four years, average annual volume sales for specialty cheeses grew by 4.5 percent,
outpacing non-specialty cheeses which grew by 0.7 percent. Combined average, annual sales growth for all cheeses grew by 1.4 percent over that same term.
As a result of the increasing popu-larity of specialized cheese products, retailers are moving more volume. In traditional grocery stores, cheese sales grew by 5.9 percent last year. Retail shops that specialize in cheese saw a 10.8 percent increase over the same period. While there is no standard defi nition for “specialty cheese,” the Wisconsin Spe-
cialty Cheese Institute (WSCI) describes specialty cheese products as having at least one of the following characteristics:
• Exotic origin• Particular processing or design• Limited supply• Unusual application or use• Extraordinary packaging or chan-
nel of salesSpecialty cheeses also are getting
attention from the restaurant industry. They are becoming more prevalent on burgers and other popular menu items as consumers seek out new fl avor experiences. According to Technomic, specialty cheese usage in the foodser-vice channel is forecasted to grow by 3.3 percent through 2019.
It’s more than just a few varieties of specialty cheeses fueling this growth —it’s a wide range of products. According to IRI retail sales data (which includes food/grocery stores, major retailers, and convenience stores), some of the fastest growing specialty cheese varieties in the United States are farmer (up 26.7 percent), butterkase (up 24.1 percent), mascarpone (up 12.6 percent), and gouda (up 12.2 percent).
Wisconsin has a rich history of lead-ing the nation in all things dairy and is ground zero for specialty cheese produc-tion. It is the only state that tracks its specialty cheese production, and last year, America’s Dairyland delivered an all-time high of 774 million pounds — 47 percent
of the nation’s total specialty cheeses. Wisconsin cheesemakers also earned a combined 1,468 total awards at the top cheese competitions since 2012, while California — the closest competitor — garnered 271 combined awards. Specialty cheeses from America’s Dairyland cur-rently hold major championship titles:
• Emmi Roth’s Grand Cru Surchoix won the World Championship Cheese Contest.
• Sartori’s Black Pepper BellaVitano won the U.S. Cheese Championship Contest.
• Roelli Cheese Company Inc.’s Little Mountain won Best in Show at the American Cheese Society Competition.
• Saxon Cheese’s Snowfi elds Aged Butterkase won the World Dairy Expo Championship Dairy Product Contest.
The creativity of Wisconsin chee-semakers is unparalleled, and the ability to translate creative ideas into fantastic products comes from centuries of knowledge and experience passed down through the generations. Growth in specialty cheeses can be attributed to the fact that consumers want a product that is unique, delicious, and natural —and they want it to come in a form that complements their busy lifestyle. CMN
The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of Cheese Market News®.
Turn to PLOURD, page 7 a
“Are you going to San Francisco?” 1967. The summer of love. Fifty years ago. People getting their freak on, migrating by the tens of thousands to Haight Ashbury. Partaking in various delights. The Doors had their fi rst No. 1 hit. Jefferson Airplane soared. The Young Rascals were groovin’.
I was just a few months old when the summer of love got rolling. My parents — as square then as I am today — did not put fl owers in their hair, pile into a VW bus and head West. But I grew up with the music. It endures. It often colors our monthly reports. So why not use the Billboard Hot 100 from July 22, 1967, to play in some of the topics likely to determine how we remember dairy
markets from the summer of 2017?For we can fl y, we can fl y. Butter is the
headliner on the summer stage. Prices in Europe have topped the equivalent of $3 per pound. GDT prices have increased for seven consecutive sessions. The CME spot market is off its highs, but still sits in the upper end of the historical price range. A few factors will help determine what happens from here. First: has the EU market reached its apex? We see stories in the popular press about high butter prices. That typically signals that the event is closer to the end than the beginning. We strongly suspect that demand destruction is already taking place (on the edges, anyway)…because that is what happens. Here’s the trouble:
a lot of Europeans take July and/or August off. So some wonder whether if, in a few weeks, when everyone is back, the markets will take off again. We also wonder how Oceania fi ts into the mix as milk production there ac-celerates seasonally. Finally: will global manufacturers be willing to focus a little harder on butter production in the months ahead even if the skim market is faltering? (Song: “Up, Up and Away” by The 5th Dimension)
The time to hesitate is through. In our estimation, end-user budgets and patience will be a key factor in U.S. markets into year-end and beyond. Will people be willing to pay $1.70-something for fourth quarter cheese coverage? Something like $2.25 for fi rst half but-ter? Will they hesitate? Or will they keep a bid alive in the market? (“Light My Fire” by The Doors)
If you look closer, it’s easy to trace the tracks of my tears. Will domestic demand start to get better? Through the fi rst half of the year, it’s been mostly tears. The U.S. Census Bureau Retail Sales report for June showed “food and drinking place” sales up only 1.7 percent year-over-year. That was the smallest year-over-year gain since February 2014. It was also below menu price infl ation, which a separate report showed up 2.2 percent year-over-year. Through May, our math shows domestic cheese consumption up by a fraction, butter consumption up by just over 1 percent. That’s way down from 2015 and
2016. If demand stays soft, the market will have more room to absorb supply shocks and tend toward lighter-than-average stocks drawdowns, eventually weighing on price. (“The Tracks of My Tears” by Johnny Rivers)
Nowhere you can be that isn’t where you’re meant to be. Already almost ev-erywhere in retail, Amazon is taking a big step closer to consumers in the food space by agreeing to buy Whole Foods. That news created upheaval in an in-dustry already facing upheaval. Grocery stores are struggling with overall price defl ation. Packaged food companies are suffering through a multi-month sales slide. For the 52 weeks ending in mid-June, an evaluation of scanner data shows 16 of 19 large, publicly-traded packaged food companies showing nega-tive year-over-year volume. Experts were puzzling over the causes before Amazon made its move. Now, more disruption is likely on the way. It’s not clear how dairy will fare as changes continue to unfold at a rapid pace. But it cannot be heartening to see big dairy customers enduring negative comps and squeezed profi tability. (“All You Need is Love” by The Beatles)
Hey, where did we go, days when the rains came? Rarely does a summer pass without weather-related grain market scares. We often point the old adage that markets kill the corn crop three times between planting and harvest. This year is proving to be no exception.
© 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])
NEWS/BUSINESSJuly 21, 2017 — CHEESE MARKET NEWS® 5
For more information please visit www.nasonvilledairy.com
From humble beginnings to time-honored traditions, Nasonville Dairy always offersquality cheese and you will taste the difference!• Over 40 Varieties, Styles and Types of Award-Winning Cheese• Extensive & Unique Cheeses from Traditional to Specialty• Crafted by Two Master Cheesemakers• Consistent, Affordably Priced Product• Third Generation Wisconsin Dairy Supporting Local Dairy Farmers
Explore our online store and product offerings by visiting our website at www.nasonvilledairy.com
10898 Hwy 10 West • Marshfield, WI 54449Phone: 715-676-2177 • Fax: 715-676-3636Email: [email protected]
For more information please visit www.babyswiss.com
WDPA, Wisconsin Milk Marketing Board partner to sponsor contest rebate programMIDDLETON, Wis. — The Wisconsin Dairy Products Association (WDPA), sponsor of the annual World Dairy Expo Championship Dairy Product Contest, is continuing an agreement with the Wis-consin Milk Marketing Board (WMMB) regarding contest entries.
WMMB is sponsoring a contest re-imbursement program for all Wisconsin dairy processors. Wisconsin companies that enter a new cow’s milk dairy product in the 2017 World Dairy Expo Championship Dairy Product Contest will receive from WMMB a 50-percent reimbursement on the $55 contest entry fee, according to WDPA. A new dairy product means a product that a
company has not entered in a previous World Dairy Expo Championship Dairy Product Contest, WDPA notes.
Companies looking to partake in the contest reimbursement program should enter the contest as usual and save a copy of the entry forms that are eligible for reimbursement. By Friday, Sept. 1, mail or fax copies of the entry forms to Katie Currier at WMMB with a request for the 50-percent reimbursement. WMMB will work with WDPA to confi rm that the en-tries are new, and WMMB will issue pay-ment. Copies of entry forms can be mailed to Katie Currier, Wisconsin Milk Market-ing Board, 8418 Excelsior Drive, Madison, WI 53717, or faxed to 608-203-7374. CMN
Comté Cheese Association celebrates ACS’ education initiatives with annual scholarshipNEW YORK — As a long-standing member of the American Cheese Society (ACS), The Comté Cheese Association (CIGC) will present its sixth annual Comté scholarship for ACS Certifi ed Cheese Professionals (CCPs) at the 34th annual ACS Conference in Denver July 26-29.
CIGC values its relationship with ACS and supports its efforts, such as the ACS CCP exam, to advance education in the United States, according to CIGC.
All ACS CCPs can enter the Comté scholarship competition. The winner will receive an all-expenses-paid trip to the Comté region, where they will learn fi rst-hand about the cheese’s history and
production, CIGC says. The winner also will have the opportunity to explore the region, the PDO system and meet local players involved in the production of Comté.
Applications and information will be available at the Comté Networking Salon July 27. They also are available online at comte-usa.com or upon request at [email protected].
At Comté Networking Salon, con-ference attendees can taste different expressions of Comté and meet with CIGC representatives. In addition, CIGC will participate in a panel discussion at the event, where attendees will have the chance to hear about Comté’s economic model as well as other organizations in the cheese world with an eye toward how these models infl uence an entire community with respect to its economic vibrancy and environment, according to CIGC. CMN
Grassland Dairy offers clarifi ed, spreadable butter GREENWOOD, Wis. — Grassland Dairy has added Clarifi ed Butter to its line of retail and foodservice products, and introduced its Spreadable Butter in new resealable tubs.
The company notes that clarifi ed butters can be used for a number of different foods and cooking methods, including omelets, popcorn, grilling, sautéing vegetables and topping seafood and steaks. It is made from fresh cream and put through a centrifugal process where water, lactose and nonfat milk solids are removed from the cream, resulting in a butter that is 99.9-percent milkfat. Clarifi ed butter offers a variety of benefi ts, including shelf stability at ambient temperatures, high smoke point and low melt point.
Grassland Dairy also now offers its spreadable butter for retail in a new, bright red resealable tub. The spreadable butter is made with fresh Wisconsin sweet cream, salt and a touch of canola oil.
Both products are available in 8-ounce tubs.
For more information, visit www.grassland.com. CMN
© 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])
6 CHEESE MARKET NEWS® — July 21, 2017
For more information please visit www.sanitarydesigns.com For more information please visit www.wowlogistics.com
Sanitary Design Industries LLC offers redesigned Horizontal Open Vat, Artisan Triple VatST. LOUIS — Sanitary Design Indus-tries LLC (SDI) has redesigned its Horizontal Open Vat and the Artisan Triple Vat.
These vats are designed to meet the most rigid sanitary standards required to carry the 3A stamp, according to SDI. The new SDI cheese vats are effi cient and advanced, the company adds.
Neville McNaughton, founder of SDI and Cheezsorce, says he designed the SDI vats to address the defi ciencies found in traditional round and rectan-gular vats. Unlike round or rectangular vats with traveling agitators, which cause undesirable laminar fl ow and non-mixing, the rectangular SDI vats are designed to agitate and mix end-to-end in a pattern that results in thorough mixing of curds and whey. The curds are stirred evenly and heat distribution is uniform without dead or hot spots, according to SDI.
An issue often associated with a stan-dard rectangular vat with a traditional traveling agitator is needing to manu-ally stir the corners, which has been eliminated in the SDI rectangular vat.
“The evolution of the SDI rectangu-lar vat followed many examples which looked similar but were functional failures,” McNaughton says. “Under-
standing the shortcomings of round vats provided the impetus to develop the rectangular vat. Continuous agitation delivering turbulent low shear agita-tion is the key where the curd must be agitated.”
The traditional round vat represents an Old World solution, SDI says, adding that it is a method that forms laminar fl ows, creating poor conditions for heat transfer during pasteurization and cheesemaking. Round vats also are less than optimal when trying to uniformly cut curds, the company says.
SDI’s Horizontal Open Vat is de-signed to agitate end-to-end in a pat-tern that assures no laminar fl ow. The agitation pattern also assures even heat distribution transfer, the company says.
The Horizontal Open Vat is ideal for curds that require precise defi nition and gentle agitation, and it also is effective for curds that require smaller cut sizes and vigorous agitation. It is available in 1,000-; 2,000-; 3,000-; 5,000-; 7,000-; and 13,000-pound sizes, with custom options also available, SDI says.
SDI’s Artisan Triple Vat offers ad-vances in on-farm cheese production, SDI says. The high performance vat functions as a raw milk holding tank, a vat pasteurizer and a cheese vat. Avail-
able in 1,000-; 2,000-; and 3,000-pound sizes, the vat requires minimum fl oor space and saves on equipment costs for a small creamery or start-up operation, the company says.
“The vat is incredibly versatile,” McNaughton says. “The range is almost limitless, from Chevre to Parmesan. We provide a press-under-whey kit for continental cheeses, something not possible in a round vat which requires an additional piece of equipment that will almost double the cost. No other vat on the market offers so much value to a smaller on-farm operation.”
The new vats coupled with SDI’s new Vat Control System offer an advanced and complete production solution for cheesemakers, SDI says. The SDI Vat Control System, developed by McNaugh-ton and engineer David Sandelman, aims to create an automated system to simplify and bring uniform and repeatable results to the production process. The control has a heat, cool and pasteurize function, is adherent to the Pasteurized Milk Ordinance (PMO) and can hold up to fi ve different cook recipes, according to SDI. The control has an easy-to-read color touch screen and optional data logging and mobile app interface capabilities.
Cheesemakers using the SDI vats are reporting signifi cant improvements in yield due to reduced fat loss and fi nes as well as overall improved product quality and consistency, SDI says. The added importance of the 3A stamp and PMO adherence means these vats meet the highest sanitary standards and should meet all the expectations of each state regulatory agency, SDI adds.
All vats are outfi tted with a pneu-matic tipping system for efficient drainage. These mechanically simple yet robust vats are shown to be gentle on milk and curds, SDI says. SDI offers custom options for high-solids milk, such as sheep and buffalo.
The starting price for the Horizontal Open Vat is $24,555, and the start-ing price for the Artisan Triple Vat is $34,155. Vat controls can be added to any vat for $4,000. The cheese vats are being manufactured in cooperation with stainless fabricator Qualtech Corp., SDI says.
SDI specializes in advanced solutions for the food processing industry, and it has a range of building panels, aging room controls and equipment, cheese vats, presses and custom equipment.
For more information, visit www.sanitarydesigns.com. CMN
Solvaira Specialties unveils Cheese-Mor DNORTH TONAWANDA, N.Y. — Solv-aira Specialties recently released Cheese-Mor D, a proprietary blend of dairy ingredients, starches and fi ber for anti-caking in grated cheeses, accord-ing to Colleen Was, sales coordinator, Solvaira Specialties.
Cheese-Mor D helps reduce drying time of grated products and emulates the taste and texture of cheese while
delivering the benefi ts of anti-cake, Was says. It is offered in a variety of formu-lations and can be customized to meet labeling and performance requirements.
Cheese-Mor D is available in a 50-pound bag and is sold and distributed in the United States.
For more information, contact Chad Douglas at [email protected] or visit http://solvaira.com. CMN
NEW PRODUCTS FOR DAIRY MANUFACTURERS
© 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])
July 21, 2017 — CHEESE MARKET NEWS® 7
PLOURDContinued from page 4
For more information please visit www.gossner.com
NEWS/BUSINESS
For more information please visit www.dairyconnection.com
CHEESE• Swiss• Muenster• Cheddar & Colby• Monterey &
Mozzarella• Provolone
MILK • UHT Milk • UHT FAQ
BUTTER
Gossner Foods 1051 North 1000 West | Logan, UT 84321435.713.6100 | 800.944.0454
www.gossner.com
Spring wheat is legitimately withering amidst drought in the Northern Plains. USDA crop condition reports do not paint an enthusiastic picture about corn. December corn is fl irting with $4 per bushel. And, of course, hot weather that impairs crops can also hamper milk production. California has already seen some extreme heat. It’s been warm west of the Mississippi. So far, dairy markets have not gone into full blown weather market mode. But August is still in the windshield. A hot, dry spell in the Upper Midwest could directly (less cheese) or indirectly (higher milk production costs) alter market trajectory. (“Brown Eyed Girl” by Van Morrison)
When logic and proportion have fallen sloppy dead. It’s late July. It’s hot in places. Yet, anecdotal reports still cite distressed milk supplies fl oating around. Condensed skim is heavily dis-counted. Handlers dumped milk again this spring. Will they have to dump again once weather gets cooler? Next spring? We see some movement on various plant issues. But dumping milk? For a second or third year in a row? It points to major faults in the system. We don’t seem too far away from having way too much milk. (“White Rabbit” by Jefferson Airplane)
Peace out. CMN
The views expressed by CMN’s guest columnists are their own opinions
and do not necessarily refl ect those of Cheese Market News®.
*Futures, options and OTC swaps trading involve substantial risk of loss and are not necessarily appropriate for all persons. Past results are not nec-essarily indicative of future results.
NEW CHEESES, NEW LOOK — The addi-tions of Feta and Mozzarella to the lineup of goat’s milk products at LaClare Family Creamery, Malone, Wisconsin, allowed the creamery to undergo a rebrand.
Photo by Brett Vosen, Danyel Ann Foods LLC
LaClare Family Creamery introduces extended product line, consumer-friendly packagingMALONE, Wis. — LaClare Family Creamery has added several new goat’s milk cheese products to its lineup, in-cluding Feta and Mozzarella, according to the creamery.
The Feta is available in random-weight retail cuts and 40-pound blocks, while the Mozzarella is available in 6-ounce exact weight retail cuts and 40-pound blocks. Distribution is grow-ing and the products are available to any interested retailers or high-end industrial or foodservice clients na-tionwide.
The additions to LaClare’s line of goat’s milk products allowed for a re-brand of LaClare Family Creamery. The process had one goal in mind: to be au-thentic and communicate to customers that LaClare Family Creamery is more than a goat farm, the creamery says.
The LaClare Family Creamery icon was created to communicate to consum-ers that LaClare uses local milk from goats, is family-run and the cheeses are celebrated. It is a “true” farmstead operation, the creamery says, with a foundation that is rooted in artistry, family values and hard work.
The new look features a friendly-looking goat. The label colors selected are hues of the LaClare Farm Cafe & Retail Shoppe in Malone, Wisconsin. The gold seal serves as a nod to the awards the creamery has won over the years and the pride felt in being a Wisconsin-based dairy, according to the creamery.
For more information, visit www.laclarefarm.com. CMN
© 2017 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])
8 CHEESE MARKET NEWS® — July 21, 2017
WAUSAUContinued from page 1
For more information please visit www.greatlakescheese.com
NEWS/BUSINESS
Lakes Cheese. “This assistance makes it possible for Great Lakes Cheese to remain in Wausau, where our cheese business has a 90-year history.
Great Lakes Cheese in 2003 acquired Lemke Cheese & Packaging, and since has made considerable investments in the existing Wausau plant, where more than 200 workers are employed.
In addition to construction jobs, Great Lakes Cheese anticipates add-ing at least 125 new jobs within three years of completing the new facility, Wilkinson says.
“We are grateful that we can remain in Wausau because we have a strong commitment to our employees here,” he says.
Dan Zagzebski, CEO, Great Lakes Cheese, adds that it is part of the company’s culture to take a long-term approach to every business decision.
“We think in terms of generations, not quarters,” he says. “Looking through a long-term lens allows us to focus not only on what will make us more com-petitive, but also on what’s right for our employees and our communities.”
Great Lakes Cheese, headquartered in Hiram, Ohio, was founded in 1958 by Swiss immigrant Hans Epprecht, who began a neighborhood cheese-delivery business in Cleveland. Today the company has nine plants spanning fi ve states and supplies cheese coast to coast. The company remains privately owned by the Epprecht family and its more than 2,600 employees through its employee stock ownership plan. CMN
Prices mixed at latest GDT auction; GDT seeks comments on rule change proposalsAUCKLAND, New Zealand — The Global Dairy Trade (GDT) price index increased 0.2 percent, and average prices were mixed Tuesday following the latest auction on GDT, Fonterra’s internet-based sales platform.
No buttermilk powder was offered at Tuesday’s auction. The averages prices achieved across all contracts and contract periods and the percent change from earlier this month for all other commodities are as follows:
• Anhydrous milkfat: US$6,577 per metric ton FAS ($2.9833 per pound), down 0.2 percent.
• Butter: US$6,004 per metric ton FAS ($2.7234 per pound), up 3.4
percent.• Cheddar: US$4,112 per metric
ton FAS ($1.8652 per pound), up 1.6 percent.
• Lactose: US$825 per metric ton FAS ($0.3742 per pound), down 1.8 percent.
• Rennet casein: US$6,358 per metric ton FAS ($2.8840 per pound), up 2.4 percent.
• Skim milk powder: US$2,2024 per metric ton FAS ($0.9181 per pound), down 3.2 percent.
• Whole milk powder: US$3,114 per metric ton FAS ($1.4125 per pound), up 0.3 percent.
The next trading event will be held
Aug. 1.Meanwhile, GDT is seeking feedback
on three proposed changes to its trad-ing event rules. These proposals are designed to enhance transparency and expand GDT’s scope to more markets, offi cials say.
The GDT Events Oversight Board has reviewed the three proposals and will vote on them following completion of public consultation.
The three rule change proposals include:• Cessation notifi cation requirements
The purpose of this rule change is to enhance transparency by introduc-ing more explicit notifi cation require-
ments, GDT says.Current rules require GDT to pro-
vide only 21 days’ notice of any decision to discontinue the GDT Events trading platform. The rules do not require sellers to provide any notice of an intention to cease offering product on the platform.
GDT says it recognizes that buy-ers, fi nancial market participants and the wider dairy industry need confi dence that they can rely on GDT to continue publishing winning prices, particularly where they are used in the settlement of dairy futures contracts. The current rules do not meet this need, GDT says.
Accordingly, GDT proposes to amend the rules to require GDT to provide six months’ notice of any intention to discontinue the trading platform, and require any seller whose winning prices are used to settle fi nancial instruments to provide six months’ notice of any in-tention to cease offering their products on the platform.
GDT notes this proposal does not indicate any intention by GDT or any seller to discontinue the platform or cease offering products.
Turn to GDT, page 9 a
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July 21, 2017 — CHEESE MARKET NEWS® 9
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NEWS/BUSINESS
• Publication of winning pricesThis rule change will enhance
transparency by expanding the condi-tions under which winning prices are published, GDT says.
Current rules restrict GDT to pub-lish a winning price only if it exceeds its starting price. While this rule has resulted in only 2.7 percent of winning prices not being published over the past two years, some trading events experi-ence a signifi cantly higher number of unpublished prices, GDT says.
GDT notes a recent review identifi ed an opportunity to reduce the incidence of unpublished prices by refi ning the criteria for whether a winning price may be published.
Instead of requiring that the win-ning price must exceed the starting price, the amended rule will require only that bidding demand was suffi cient at some point during the trading event to cause the price for the product to in-crease above its starting price. This will apply even if the subsequent demand response results in the price rolling back to the starting price.
Under this proposed rule change, the only circumstance where a winning price will not be published is if bidding demand was such that a product’s price remained equal to the starting price
throughout the entire trading event, GDT says.• Multi-seller pools
The proposal aims to extend the benefi ts of credible public price dis-covery to a wider range of markets and products, GDT says.
The proposal will establish the rules required to set up one or more multi-seller pools that allow sellers to offer supply of standard product specifi cations into a common pool on GDT Events.
GDT will publish the identity of participating sellers. However, GDT will not publish information about whether a seller is participating in a particular trading event nor the offer quantities of each seller.
Information on offer quantities and starting prices will be provided to bidders at an aggregated pool level, GDT notes.
Buyers will place bids without know-ing the specifi c seller but with assur-ance that all products meet published quality certifi cation standards and are produced from approved plants, GDT adds. Successful buyers will be allocated to one of the sellers shortly after close of the trading event.
GDT will publish the pool’s winning price for each product without identify-ing specifi c sellers.
GDT says this approach enables greater confi dentiality of individual seller’s commercially sensitive informa-tion while retaining the core transpar-
ency features of GDT Events. The fi rst pool is expected to be for
U.S.- sourced generic lactose prod-ucts, GDT says, noting a number of U.S. dairy processing companies have indicated willingness to offer supply into this pool.
In addition to the above rules, GDT says it will delete the rule providing for the transition from the Advisory Board to the Oversight Board. The Oversight Board is now fully established, making this rule irrelevant, GDT notes.
GDT invites feedback on these proposed rule changes. Feedback must be submitted via email to [email protected] and is due July 28.
For more information, visit www.globaldairytrade.info. CMN
GDTContinued from page 8
Finlandia launches reduced sodium spreadable butters with canola oilPARSIPPANY, N.J. — Finlandia has announced the launch of two new premium spreadable butters to its expanding portfolio of products, includ-ing Finlandia Spreadable Butter with Canola Oil and Finlandia Spreadable Butter with Canola Oil 25% Reduced Fat.
Finlandia Spreadable Butter with Canola Oil is made with milk from cows that are not given rbST or other artifi cial hormones. The products contain butter, canola oil, water and milk minerals, or ValSa — a patented milk mineral salt helping to lower salt intake in butter, Finlandia says.
Made from four GMO-free ingredi-ents, Finlandia Spreadable Butter with Canola Oil contains 55 percent less sodium with all of the fl avor of tradi-tional butter, and Finlandia Spreadable Butter with Canola Oil 25% Reduced Fat has 25 percent less fat and 40 percent less sodium than the leading brand, Finlandia says.
Available in 8-ounce and 15-ounce tubs, Finlandia Spreadable Butters with Canola Oil will be available in the dairy section of grocery stores and supermarkets nationwide beginning in September.
For more information, visit www.finlandiacheese.com. CMN
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10 CHEESE MARKET NEWS® — July 21, 2017
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NEWS/BUSINESS
By Stephanie Awe
MADISON, Wis. — The Wisconsin Cen-ter for Dairy Research (CDR) recently commemorated its 30th anniversary.
“In celebrating our 30th anniversary (1986-2016), we really wanted to make it a point to thank industry while high-lighting our history,” says Bekah Mc-Bride, communication specialist, CDR.
The best way to do this was to dedicate one of CDR’s “Dairy Pipeline” newsletters entirely to the milestone, she says.
“Creating the ‘Dairy Pipeline’ al-lowed us to capture CDR’s history through interviews with early infl uenc-ers,” McBride says. “The platform also allowed us to thank industry and all of our partners for their support while highlighting a few CDR success stories.”
The newsletter, available at https://www.cdr.wisc.edu/sites/default/files/pipelines/2016/pipeline_2016_vol28_04.pdf, provides a look into the history of CDR and progresses to present day.• History
According to the newsletter, a series of initiatives were put in place to provide improved technical training to the dairy foods industry starting in 1960, but there was a need for a program that could bridge research with practical educa-
Wisconsin Center for Dairy Research commemorates 30 years, looks back on growthtion. Norm Olson, Ph.D., a professor at the University of Wisconsin-Madison at the time, saw this need and started to conceptualize a center to fulfi ll this role.
In 1976, Olson established the Wal-ter V. Price Cheese Research Institute (WVPCRI). Olson, now a professor emeritus of the Food Science Depart-ment at UW-Madison, says the institute focused on cheese-related research with some outreach programs and was funded primarily by the state of Wisconsin.
However, WVPCRI was limited by several factors and could not provide the industry with the amount of training and technical experience that Olson knew the industry desired, according to the newsletter. He also knew it would take a signifi cant amount of funding and outside support to develop a center with these capabilities.
In 1985, Olson discussed the creation of the center with the Wisconsin Milk Marketing Board (WMMB), which had recently been established at the time. Following more than a year of meet-ings, WMMB established a 10-year irrevocable trust fund to create and fund CDR, according to the newsletter.
“This consistent stream of funding was vital to sustain CDR during the initial stages of its existence,” Olson says. “It also catalyzed growth through
funding from other sources.”The concept of the center was for it to
be multi-disciplinary to address issues in various areas of dairy, coordinating efforts over various departments at UW-Madison to help solve industry problems, Olson says. The center worked to establish a research and development center that would serve the Wisconsin and U.S. dairy industries, while also becoming a center with an international reputation, he adds.• Growth
CDR has grown substantially in the past 30 years, says Mark Johnson, Ph.D., CDR’s assistant director and distinguished scientist, who was hired at WVPCRI and has been with CDR since its inception.
When fi rst starting, the small CDR staff had to wear many hats and faced limits. Through funding and contract work, CDR has been able to expand its team, Johnson says.
“It makes me feel proud,” Johnson says. “I know what we started with and the dream that we had of getting bigger, but I never dreamed we’d get this big and have this much infl uence on the dairy industry, and it’s really fun to see.”
Having expanded, CDR has staff members who now are able to work with end users and visit factories — which staff barely had time to do when the
center started — as well as work with dairy products such as whey, powder and yogurt, Johnson says.
Since it started, CDR also has been able to expand its short course offer-ings and develop the Wisconsin Master Cheesemaker program. These efforts have all aimed to help cheesemakers make better cheese and increase the sale of cheese and dairy products, Johnson says.
With many accomplishments so far, the center strives to continue improv-ing, he says.
“We’d like to be ... the center people go to,” Johnson says.
Olson says he feels gratifi cation for how CDR has evolved.
“I’m not surprised, due mainly to the great support that we’ve had from the Wisconsin Milk Marketing Board and also the outstanding CDR staff, that really has developed the program,” Olson says, noting that various people and organizations helped to build the program, from Dairy Management Inc. to university faculty members to individual companies and cooperatives.
He also says that he hopes to see CDR continue to evolve as it has in the past, addressing the needs of the dairy industry and gaining an inter-national reputation. CMN
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July 21, 2017 — CHEESE MARKET NEWS® 11
NEWS/BUSINESS
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MADISON, Wis. — Markus Candinas, who spent his summers visiting his grandparents in a Swiss town as a child, was eager to create a new, artisan yogurt reminiscent of the one he had enjoyed as a child, according to the Center for Dairy Research (CDR).
Already having opened his fi rst busi-ness, Candinas Chocolatier, which now has stores in Verona, Wisconsin, and Madison, Wisconsin, Candinas developed his business plan for a Swiss-style brand, Yodelay Yogurt, and worked to create a clean label product with milk sourced from Voegeli Farms, a family-owned Brown Swiss dairy farm located 30 minutes from the Yodelay Yogurt plant.
While setting out to create this artisan yogurt, Candinas found that, despite his previous success as an entrepreneur, entering the dairy foods industry had its own set of challenges. That is when he found the Dairy Business Innovation Cen-ter (DBIC), a not-for-profi t organization launched in 2004. Developed to provide technical and business assistance to Wisconsin entrepreneurs in the dairy industry, DBIC served as a resource for the industry before it ended in 2012.
“DBIC did so much for me as I was working to get this business going,” Candinas says. “They helped me to cut through massive amounts of informa-tion and pinpoint what I really needed to consider.”
Candinas says that it is because of
Center for Dairy Research serves as valuable resource for Candinas, dairy food companiesDBIC that he was introduced to CDR’s Dairy, Ingredients, Cultured Products and Beverages Coordinator KJ Burr-ington, who was able to help him create the Swiss-style yogurt.
With funding through the dairy farmer checkoff via partners such as the Wisconsin Milk Marketing Board and the National Dairy Council, CDR serves as a resource for dairy foods companies looking to bring products to the global marketplace. CDR offers clients, such as Candinas, access to a pilot plant and technical experts who are able to assist with product development and troubleshooting. Burrington serves as the technical expert for cultured products, so she worked with Candinas to create his ideal product.
“Candinas came to CDR with a recipe in mind, but he needed a place to create his yogurt on a larger scale,” Burrington says. “The CDR pilot plant has conditions that are typical for a larger plant so it’s a great place to experiment.”
In addition to a few trials at CDR, Burrington also recommended that Can-dinas attend the CDR Cultured Products short course to learn more about yogurt production, CDR says. The course, which is held bi-annually, covers the basics of manufacturing yogurt, sour cream, kefi r and specialty products, incorporating lectures, demonstration labs and evalu-ations.
Although Candinas had experience in the food industry, he says he gained from the short course, including information about milk that helped him to enhance his chocolate confections, CDR says.
In addition to product development and technical assistance, Candinas secured economic development and busi-ness assistance from the CDR Technol-ogy Transfer, University Resources and
Business Opportunity (TURBO) program. A business accelerator designed to in-crease the speed of commercialization for new products and technologies related to the dairy industry, the TURBO program provides CDR clients with access to ev-erything from a portfolio of technologies to grant assistance, CDR says.
In 2016, when Candinas was building the Yodelay plant, Burrington introduced him to Vic Grassman, TURBO Program manager, who was able to help Candinas secure a grant through the Wisconsin Economic Development Corporation (WEDC) to purchase a homogenizer. The grant program, which assisted 11 dairy foods companies from May 2013 to September 2016, helped to create or retain 29 jobs and leveraged a 10-to-1 return on WEDC funds, according to CDR.
After securing equipment and fi nal-izing his product, Candinas launched Yodelay Yogurt in stores in April 2017. The product is available in raspberry, peach-raspberry, pineapple, rhubarb, tart cherry, blueberry and strawberry, and it can be found in Madison area stores such as Metcalfe’s Market, Hy-Vee and Miller & Sons Supermarket.
“We’ve been doing in-store tastings and it’s so great to see that people like it,” Candinas says. “There’s always an element of self-doubt with something new like this. Yes, there’s an entire country that enjoys this style of yogurt, but I didn’t know if Americans would accept it. It’s not your usual yogurt, but the response has been amazingly great. I just can’t help but feel like we’re on to something here.” CMN
Conventional dairy ads up 9 percentWASHINGTON — The total number of conventional dairy advertisements last week increased 9 percent from the prior week, and conventional cheese ads increased 35 percent, says USDA’s Agricultural Marketing Service (AMS) in its latest weekly National Dairy Retail Report released July 14.
AMS says national conventional va-rieties of 8-ounce natural cheese blocks last week had a weighted average adver-tised price of $2.14, down from $2.20 one week earlier and $2.19 one year earlier.
Natural varieties of 1-pound cheese blocks last week had a weighted average advertised price of $3.17, down from $3.79 one week earlier and $5.24 one year earlier, AMS says, while 2-pound cheese blocks had a weighted average advertised price of $5.77, down from $5.94 one week earlier and $7.14 one year ago.
AMS says natural varieties of 8-ounce cheese shreds last week had a weighted av-erage advertised price of $2.19, down from $2.27 one week earlier and unchanged from a year earlier, while 1-pound cheese shreds had a weighted average advertised price of $3.68, up from $3.43 one week ear-lier but down from $3.88 one year earlier.
Meanwhile, national conventional butter in 1-pound packs last week had a weighted average advertised price of $2.91, down from $3.35 one week earlier and $3.05 one year ago, AMS says. CMN
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12 CHEESE MARKET NEWS® — July 21, 2017
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American Cheese SocietySpotlight:In The
By Alyssa Mitchell
DENVER — The American Cheese Society (ACS) is gearing up for its 34th annual conference and competi-tion in Denver next week. The asso-ciation, founded in 1983 by Dr. Frank Kosikowski of Cornell University as a national grassroots organization for cheese appreciation and for home and farm cheesemaking, has grown from its humble beginnings to more than 1,700 members today.
As an advocate for promoting and supporting North American artisan
ACS strives to be leader in supporting, promoting North American artisan cheese industrycheeses, ACS provides the cheese community with educational resources and networking opportunities while encouraging the highest standards of cheesemaking focused on safety and sustainability.
Nora Weiser became executive di-rector of the association in 2010, when ACS’s board decided to move from being run by an association management com-pany to its own self-management model.
ACS’s core values include:• Engagement: Supporting, promot-
ing, connecting and representing chee-semakers to the broader community
and industry.• Education: Creating and provid-
ing access to resources, programs and education for the industry.
• Sustainability: Committing to a holistic approach to sustainability en-suring long-term physical and fi nancial viability, so members survive and thrive.
Weiser notes that as a small asso-ciation, ACS strives to do “a lot with a little,” focusing on new approaches to help members and industry in meaning-ful ways. While the scope and reach of the organization has grown, ACS still is managed by a small team of just eight
full-time staff members and is funded by members.
Virtually anyone working with or interested in cheese can become a member of ACS, Weiser says. Member-ship in the association is available to anyone involved in the trade or simply passionate about American-made spe-cialty and artisanal cheeses.
Membership is available at the as-sociate, individual, small business and corporate levels. ACS members pay dues and enjoy benefi ts including webinars, newsletters, shipping discounts and myriad educational and best practice resources.
Members benefi t from ACS’ mission to engage with regulators and other key stakeholders on a regular basis to advance issues of importance to its members.
“This work keeps American chee-semakers, and particularly traditional cheesemaking practices, top-of-mind for industry decision-makers,” Weiser says. “We focus on building communi-cation with regulators and educating them on how small cheesemakers do what they do.”
The association also works to foster education and best practices among its membership.
In 2016, ACS released its Best Prac-tices Guide for Cheesemakers. ACS members requested such a resource, and the guide was created to encompass currently accepted best practices for cheesemaking.
The second edition of the guide, published in February 2017, includes updates based on changing regula-tions, incorporates direct feedback and clarifi cation from reviewers at FDA, and provides more current resources and templates where available.
The guide provides an easy reference for busy cheesemakers — especially small- to mid-size producers — which can be readily accessed, Weiser says, noting regulatory agencies and academ-ics provide information in great detail, but it is often buried within volumes of text.
“This guide gleans the key require-ments, suggestions and practices from that vast sea of information and con-denses them into a more easily digest-ible format written in more accessible language,” she says.
Weiser notes the guide continually will grow and change based on feedback from members, academics, regulators and others.
Meanwhile, ACS also has created the ACS Certifi ed Cheese Professional (CCP) Exam — the only exam of its kind — that encourages improved standards of comprehensive cheese knowledge and service, offering professionals in the cheese industry the opportunity to earn the distinguished title of ACS CCP.
Turn to SPOTLIGHT, page 13 a
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SPOTLIGHTContinued from page 12
July 21, 2017 — CHEESE MARKET NEWS® 13
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American Cheese SocietySpotlight:In The
Weiser says ACS surveyed mem-bership on interest in an exam and worked on fundraising through its sister charitable organization, the American Cheese Education Foundation.
She notes the association wanted the exam to be meaningful and worked with a third-party consultant to ensure proper certifi cation standards were met.
Candidates have a maximum of three hours to answer 150 multiple choice questions. The exam measures can-didates’ mastery of cheese knowledge and best practices, and evaluates candi-dates’ understanding of core competen-cies common to the majority of cheese industry jobs: retailers, cheesemongers, cheesemakers, distributors, importers/exporters, restaurateurs, educators and food writers.
up-and-coming cheesemaker or has been in the industry for years.
“We strive to make it a great place to gather each year,” she says. “We want to create a place where people can come to recharge.”
Weiser adds that networking op-portunities during the conference allow members to connect with one another, fostering a collaborative rather than competitive environment.
The conference features a range of educational sessions, tastings, a “Meet the Cheesemaker” event and ACS’s anticipated yearly Judging & Competi-tion. The competition began in 1985 at the third annual conference. Thirty
cheesemakers entered 89 cheeses from 30 companies. A mini Festival of Cheese also was held that year.
This year’s contest features more than 2,000 entries, Weiser says.
“That’s a testament to the creativity and productivity of these producers,” she says, noting that in recent years, goat’s and sheep’s milk cheeses alone have increased enough to require their own categories in the competition.
Originally, goat’s and sheep’s milks were listed as one subcategory due to the limited number of entries being produced and entered into the Judg-ing & Competition. When goat’s milk cheese entries increased, the Judging
& Competition Committee’s response was to create a separate goat’s milk cheese subcategory. A subcategory called “made from sheep, mixed or other milks” then became the option for those cheese producers.
Weiser says in response to ACS members’ call to add a separate sheep milk category and after evaluation by the working group, the Judging & Competition Committee late last year announced that sheep’s milk cheese entries have reached a level at which an exclusive identity and defi nition is merited.
“The hope is that this will properly Turn to ACS, page 14 a
“We focus on building communication with
regulators and educating them on
how small cheesemakers do what they do.”
Nora WeiserAMERICAN CHEESE SOCIETY
The exam was fi rst held in 2012, and there now are more than 700 CCPs, Weiser says. A committee consisting of ACS staff and cheese industry leaders reviews all applications for certifi ca-tion. The American Cheese Society is responsible for administering the exam.
In addition, ACS CCPs are required to renew their certifi cation with ACS every three years by demonstrating continued professional development in the cheese industry.
Another key benefi t of membership is the association’s annual conference, now in its 34th year. This year’s confer-ence, “Cheese With Altitude,” is in Den-ver — also home to ACS’s headquarters — at the Sheraton Denver Downtown Hotel and surrounding venues July 26-29. Weiser says conference participation this year is expected to reach more than 1,300 attendees.
“I think our conference is unique in a lot of ways,” Weiser says. “A lot of conferences are secondary to a trade show, but we’ve worked hard to keep the focus on education and participation.”
Weiser says the conference provides cheese industry stakeholders the op-portunity to come together on “equal footing,” whether an attendee is an
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ACSContinued from page 13
NEWS/BUSINESS
DENVER — Two American Cheese Soci-ety (ACS) projects — the ACS Certifi ed Cheese Professional Exam and the ACS Safe Cheesemaking Hub — recently were honored with American Society of Association Executives (ASAE) “Power of A” awards.
ASAE represents more than 35,000 individual members from more than 7,400 trade organizations and profes-sional societies. The “Power of A” awards highlight the association community’s valuable contributions to society on local, national and global levels. The awards honor the outstanding ac-complishments of associations and industry professionals in the areas of strengthening lives, forging a more highly-competitive workforce, enhanc-ing the economy, driving innovation and making a better world.
The ACS Certifi ed Cheese (CCP) Professional Exam was honored with a Gold “Power of A” award for its success in developing and advancing professions and professionalism within the cheese industry.
The ACS CCP Exam was launched in 2012 to support the artisan cheese industry by fostering education and
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ACS projects honored with American Society of Association Executives ‘Power of A’ awardsrecognizing the skills, professionalism and knowledge of individuals working across all domains of the industry. The exam evaluates the knowledge and skills required to perform specifi c job activi-ties related to working with cheese, from the time it leaves the creamery to the time it reaches the consumer. There currently are more than 700 ACS CCPs in the United States, Canada and Europe.
ACS’s Safe Cheesemaking Hub was honored with a Silver “Power of A” award for its valuable content and innovative approach to collaborating with allied groups and reaching beyond member-ship to work to enhance industry safety. The website, launched in March, serves as a “one-stop shop” for resources, re-search, training and tools to enhance industry food safety practices.
The website is focused on small- to mid-size producers and the retailers who sell their products in the United States. Access to the site is available publicly, as the resources compiled on the site are vital to the continued health and growth of the American artisan and specialty cheese community, ACS says.
“It feels great to have the associa-tion industry recognize our efforts as
innovative and creative,” says Nora Weiser, executive director, ACS. “We know our members value the resources we work so hard to provide for them, and this is a nice validation that not only do we serve our members, but we do so in ways that go beyond the usual association offerings.”
This year’s “Power of A” award winners will be honored at a Summit Awards Dinner Oct. 4 in Washington, D.C. ASAE also will promote award winners though an “Association Spot-light” message to its members, letter to elected offi cials and promotional materials for the awards dinner. CMN
highlight the efforts of sheep’s milk producers and encourage creativity in those new categories,” she says.
“The committee responds based on member feedback and when a signifi -cant amount of entries over two years demonstrates a valid and sustained trend or development in cheesemak-ing,” she adds. “The committee’s mission is to include all the vital and sustainable cheese styles being made in the Americas.”
Looking ahead, Weiser says ACS has three key focuses for the association:
• Infrastructure: Looking at tech-nology, information management and
education, and how the association can stay relevant.
• Content development and access: Ensuring that time spent on sharing information has a return for members. With this in mind, ACS has created a new position for a Content Manager, Weiser says.
• Marketing and communications: ACS will look at how the association can best tell the story of its members and ACS to promote the North American cheese sector, Weiser says.
ACS also will hold a town hall meet-ing at this year’s conference to examine its structure and a path forward, she adds.
“We want to be the leader in sup-porting and promoting North American artisan cheese,” Weiser says. CMN
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July 21, 2017 — CHEESE MARKET NEWS® 15
NEWS/BUSINESS
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NMPF applauds Senate appropriations leaders on dairy safety net improvements in billWASHINGTON — The National Milk Producers Federation (NMPF) this week praised lawmakers for the inclu-sion of improvements to both the Margin Protection Program for Dairy (MPP) and the cotton program in the Senate Appropriations Committee markup of its fi scal year 2018 agricultural appro-priations bill.
“We very much appreciate the lead-ership of Sens. Thad Cochran, R-Miss., and Patrick Leahy, D-Vt., to help address critical shortcomings in the dairy and cotton safety net programs through the agricultural appropriations bill,” says Jim Mulhern, NMPF president and CEO. “The enhancements to the
Dairy Margin Protection Program contained in the bill would strengthen the program and help pave the way for additional necessary improvements in the upcoming farm bill.”
The appropriations bill makes two important changes to MPP that were included in NMPF’s farm bill proposal: It would reduce premiums paid by dairy farmers for the fi rst 5 million pounds of milk coverage in the program, as well as change USDA’s calculation of the actual margin from a two-month average margin to monthly.
“By making the dairy safety net program more affordable, this legisla-tion will ensure that more farmers have
access to better protection against catastrophic losses, likes those we ex-perienced in 2009 and 2012,” Mulhern says. “While there is more work to do to make the MPP the effective safety net that it was envisioned to be, these improvements are a great start.”
Mulhern lauds the work by Cochran and Leahy — chairman and ranking member, respectively, of the appro-priations committee — as well Sens. Debbie Stabenow, D-Mich., and Pat Roberts, R-Kan., leaders of the Senate Agriculture Committee, for their critical work on this issue.
He adds NMPF was pleased to work with the four principals to achieve these
important improvements for dairy and cotton.
“This bipartisan collaboration is a clear affi rmation of how to get important work done,” Mulhern says.
He notes that while these provisions do not resolve all the problems with MPP, enacting these changes will be a major help.
“NMPF will continue to work with Congress and the administration through the farm bill process to address other problems so that the MPP can truly provide real safety net support,” Mulhern says. “While the MPP remains a work in progress, this development is a major step in the right direction.” CMN
Bongards’ Creameries to expand operations in Humboldt, Tenn. HUMBOLDT, Tenn. — Bongards’ Cream-eries recently announced a $35 million expansion of its manufacturing operation in Humboldt, Tennessee, a project that will create approximately 95 jobs over the next fi ve years and nearly double its workforce.
Bongards, a farmer-owned cooperative headquartered in Chanhassen, Minnesota, has operated in Humboldt since 2010 and produces a range of cheese products at this facility. Bongards will add around 80,000 square feet to its facility here, allowing the company to increase production, packag-ing and processing capabilities.
“Bongards is very excited about the opportunity to grow our processing ca-pabilities in Humboldt, Tennessee,” says Chris Freeman, CFO, Bongards. “We have found many strong partners at both the state and local levels who have worked tirelessly with us to help bring this expan-sion forward. We look forward to a growing presence in Tennessee for years to come.”
The cooperative also plans to create a new fund to help grow education oppor-tunities for local residents and improve job prospects.
“We are very appreciative of the capital investment Bongards is making in the Humboldt plant and the new jobs that will be created as a result of this expansion,” says Kingsley Brock, direc-tor of Economic Development, Gibson County, Tennessee. “Humboldt is proud to be home of the only processed cheese plant in the Southeast.”
Bongards’ Creameries, formed in 1908 in Bongards, Minnesota, is a vertically-integrated, global cheese sup-plier that produces millions of pounds of natural cheese, process cheese, cream cheese, imitation cheese and whey each year. Its products can be found in commercial restaurants, K-12 schools, convenience stores, retail delis and other locations. In addition to its headquarters in Chanhassan, Minnesota, and its Humboldt, Tennessee, plant, the cooperative has production facilities in Bongards and Perham, Minnesota. CMN
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16 CHEESE MARKET NEWS® — July 21, 2017
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North Carolina’s Goat Lady Dairy announces new ownershipGRAYS CHAPEL, N.C. — Steve and Lee Tate, co-founders of Goat Lady Dairy in Randolph County, North Carolina, recently announced the sale of the busi-ness to longtime employees Carrie Routh Bradds and Bobby Bradds.
“We are so pleased that Carrie and Bobby and their farm family will continue and expand what we have started,” Steve Tate says.
In 1984, Steve’s sister Ginnie Tate and her two pet Nubian goats moved to a 200-year-old, 40-acre abandoned North Carolina tobacco farm and soon was nick-named “the Goat Lady” by her neighbors. She eventually added more goats, turning the milk into cheese and growing her
hobby farm. In 1995, her brother Steve, his wife Lee and their sons joined her to start one of the fi rst licensed goat cheese dairies in North Carolina.
The Routh and Bradds families began helping out at the dairy early on. In 1995, Carrie’s father Tommy and her husband Bobby built the multipurpose dairy barn that includes the goat barn, creamery, dining room and kitchen. Carrie started helping in the cheese room and eventually became the fi rst full-time staff person and then production manager. Later Bobby joined Carrie and became a lead cheesemaker.
After Ginnie’s death in 2009, Steve and Lee started working with business
coaches from the Small Business Technol-ogy and Development Center (SBTDC) on a succession plan. In 2013, the creamery expanded, quadrupling its capacity. Carrie and Bobby Bradds took over cheesemak-ing and production management, and since then, sales have more than doubled.
Today four local family farms work together to produce Goat Lady Dairy’s goat and cow milk and national award-winning cheese. The Carolina Farm Stewardship Association, the Piedmont Land Conser-vancy, the Conservation Trust of North Carolina, the Good Food Awards and USDA have recognized the business’s farmland preservation, energy conservation and sustainable farming practices. CMN
USDA: SMP stocks continue to temper global price recoveryWASHINGTON — During the past year, international prices for dairy commodities such as butter, cheese and whole milk powder (WMP) have staged a signifi cant recovery, trading at more than $3,000 per metric ton. However, skim milk powder (SMP) prices have remained relatively soft and import demand hasn’t been strong enough to signifi cantly draw down the readily available stocks and exportable supplies in the United States and Euro-pean Union (EU), according to the latest “Dairy: World Markets and Trade” report from USDA’s Foreign Agricultural Service.
USDA says the most notable price movement has been the rapid rise in butter prices, which have climbed from a mid-point low of $2,650 per metric ton FOB for Oceania and the EU to a current mid-point price at about $6,100 per metric ton FOB — a 130-percent increase in a little over a year. The rapid increase is due largely to relatively tight world supplies and steady demand particularly in the United States and EU, fueled by consumers’ favorable perceptions of butter, USDA says.
While high butter prices will be wel-comed by dairy farmers, this also likely will induce further production of butter and its co-products — including SMP — adding to SMP supplies and likely tempering any recovery in prices, USDA says.
USDA’s July forecast for 2017 milk production for major exporters (Argen-tina, Australia, EU-28, New Zealand and the United States) is 290.8 million metric tons, down 1 percent from its December forecast of 292.5 million metric tons and up from 2016’s 288.2 million metric tons. This refl ects lower forecasts for Argentina, Australia and EU-28 compared to Decem-ber, while forecasts for the United States and New Zealand remain fl at.
USDA says U.S. cheese exports have been resilient in the face of strong EU competition, and shipments to key mar-kets such as Mexico, South Korea and Japan remain strong. U.S. cheese and curd exports are forecast to reach 349,288 metric tons in 2017 and 357,700 metric tons in 2018.
For USDA’s ful l report , v is -i t h t tps : / /apps . fas .usda .gov /psdonline/circulars/dairy.pdf. CMN
USDA to purchase cheese from MiceliKANSAS CITY, Mo. — USDA recently announced it will purchase 1.02 million pounds of low-moisture, park-skim Mozzarella String cheese from Miceli Dairy Products Co., Cleveland, for a total of $2.5 million. The cheese is being purchased in support of USDA domestic food distribution programs for delivery Oct. 1-Dec. 31, 2017.
No further offers will be consid-ered under this solicitation, USDA says. For more information, contact Mary Mahoney at 816-926-2501. CMN
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July 21, 2017 — CHEESE MARKET NEWS® 17
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EVENTS
Innovation Center for U.S. Dairy offers online food safety course for artisan cheesemakersROSEMONT, Ill. — The Innovation Center for U.S. Dairy, in partnership with North Carolina State University, has announced a new online course: Food Safety for Artisan/Farmstead
Cheesemakers.The basic food safety course is de-
livered in fi ve interactive modules with information including the importance of food safety, food safety hazards, preven-
tive controls, regulatory considerations and product/environmental monitoring. The course allows students to take one or more interactive module at a time, resume in the same spot if interrupted and earn a “Certifi cation of Comple-tion” after the successful fi nishing of modules.
As an introduction, the course will be offered free through the end of 2017 and cost $140 thereafter. While the course has been designed for artisan cheese-makers, the course will be valuable to all dairy producers at the artisan and farmstead levels, organizers say. Infor-mation and registration can be found at www.usdairy.com/artisan.
The Course was adapted from
curriculum originally created at the Vermont Institute of Artisan Cheese which was frequently delivered by Dr. Dennis D’Amico of the University of Connecticut. This online version was developed to allow broader access to the materials with 24/7 availability from anywhere.
The Innovation Center for U.S. Dairy, North Carolina State University, the American Cheese Society, Univer-sity of Connecticut, Cornell University, the Center for Dairy Research, Clock Shadow Creamery, Dairy Connection LLC, The Ice Cream Club, Jasper Hill Farm, Marketing Concepts Inc., SYSCO Foodservice and Whole Foods Market also worked to make this possible. CMN
SWCMA announces golf outing Aug. 17NEW GLARUS, Wis. — The South-western Wisconsin Cheese Makers Association (SWCMA) has announced its golf outing will take place Aug. 17 in New Glarus, Wisconsin.
The golf outing will have a shotgun start at noon and play by best ball. Lunch is included and dinner is at 6 p.m.
The cost to attend is $125 for member golf and dinner; $150 for non-member
golf and dinner; $40 for member dinner only; and $45 for non-member dinner only, according to organizers.
Payment is due Aug. 4 and may be sent to Linda Lee at 910 Mound View Drive, Platteville, WI 53818. Payment may be made payable to SWCMA. In ad-dition, carts must be ordered by Aug. 9.
Driving directions are available at www.edelweissccc.com. CMN
HACCP, SQF courses to be held at Cornell University in AugustITHACA, N.Y. — Cornell University will hold several courses in August that cover Hazard Analysis Critical Control Point (HACCP) and Safe Quality Food (SQF), instructed by Cornell Dairy Foods Exten-sion and Merieux NutriSciences.
An Accredited Basic HACCP Training Course will be held Aug. 24-25. The two-day course is for individuals who have responsibility for building, maintaining and updating plant HACCP programs that will meet customer and third-party require-ments. This course is accredited under the International HACCP Alliance and is designed to meet the requirements set for GFSI, NCIMS, FSIS and FDA, according to organizers. Participants will receive a cer-tifi cate with a gold seal that is recognized by the International HACCP Alliance.
An Implementing SQF Systems Course will take place Aug. 28-29. The two-day course will give participants an understand-ing of the SQF Code, how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to achieve or maintain SQF certifi cation. It is recommended that students have completed a HACCP course of at least 16 hours prior to taking this course, organizers say.
An SQF Quality Systems for Manufactur-ing course will be Aug. 30-31. This course will provide participants with the basics to become a SQF practitioner for the Food Quality Code for Manufacturing. Attendees will gain an understanding of SQF concepts, principles and application requirements, helping to enable the implementation of an effective Food Quality Management Program meeting SQF requirements, ac-cording to organizers.
Registration for one course is $750, while registering for the fi rst two classes or the second two classes is $1,400. Cost to register for all three courses is $2,000.
For more information or to regis-ter, visit https://dairyextension.food science.cornell.edu/content/merieux-nutrisciencescornell-university-haccp-trainingimplementing-sqf-systems-quality-systems-august-24-25-august-28-31. CMN
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18 CHEESE MARKET NEWS® — July 21, 2017
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Chula Vista Cheese’s Pepper Quesadilla wins 2017 Green County Fair Cheese ContestMONROE, Wis. — Tom Dahmen of Chula Vista Cheese, Browntown, Wisconsin, was named Grand Champion of the 2017 Green County Fair Cheese Contest for his Pepper Quesadilla.
Judging for the contest, which was open to any licensed cheesemaker or cheese factory, took place Tuesday at the Green County Fairgrounds in Monroe, Wisconsin. Judges were Terry Lensmire, Marianne Smukowski, Michael Pederson and Laura Laehn. A cheese auction of the fi rst- through third-place entries will be held Sunday, July 23, at 1 p.m. in the Hospitality Tent at the Green County Fairgrounds. All auction proceeds go to charitable causes chosen by the Foreign Type Cheesemakers board of directors.
The top three cheeses in each cat-egory were:• Cheddar
First: Chris Roelli, Roelli Cheese Co., Shullsburg, Wisconsin, Haus Select Cellar Cured Cheddar, 97.55.
Second: Gary Grossen, UW Babcock Hall Dairy, Madison, Wisconsin, Ched-dar, 96.60.
Third: Maple Leaf Cheesemaking Team, Maple Leaf Cheese Co-op, Monroe, Wisconsin, 1/40# Cheddar, 95.60.• Colby, Monterey Jack, Edam & Gouda
First: Gary Grossen, UW Babcock Hall Dairy, Madison, Wisconsin, Gouda, 99.00.
Second: Maple Leaf Cheesemaking Team, Maple Leaf Cheese Co-op, Monroe,
Wisconsin, 1/12# Gouda, 98.45.Third: Maple Leaf Cheesemaking
Team, Maple Leaf Cheese Co-op, Monroe, Wisconsin, 1/12# Monterey Jack, 98.30.• Swiss Style Cheese
First: Mike Nelson, Chalet Cheese Co-op, Monroe, Wisconsin, 40# Baby Swiss Block, 99.45.
Second: Neal Schwartz, Chalet Cheese Co-op, Monroe, Wisconsin, 20# Baby Swiss, 98.85.
Third: Joey Jaeggi, Chalet Cheese Co-op, Monroe, Wisconsin, 40# Baby Swiss Block, 98.70.• Brick
First: Dave Buholzer, Klondike Cheese Inc., Monroe, Wisconsin, 99.70.
Second: Steve Buholzer, Klondike
Cheese Inc., Monroe, Wisconsin, 99.65.Third: Cheesemakers, Decatur Dairy
Inc., Brodhead, Wisconsin, 99.25.• Muenster
First: Matt Henze, Decatur Dairy Inc., Brodhead, Wisconsin, 99.40.
Second: Dave Gietzel, Edelweiss Creamery, Monticello, Wisconsin, 99.35.
Third: Ron Buholzer, Klondike Cheese Inc., Monroe, Wisconsin, 99.30.• Havarti
First: Ben Workman, Edelweiss Creamery, Monticello, Wisconsin, 99.70.
Second: Matt Henze, Decatur Dairy Inc., Brodhead, Wisconsin, 99.55.
Third: Cheesemakers, Decatur Dairy, Brodhead, Wisconsin, 99.50.• Latin American Style
First: Tim Pehl, Chula Vista Cheese Co., Browntown, Wisconsin, Oaxaca Balls, 99.75.
Second: Tom Dahmen, Chula Vista Cheese Co., Browntown, Wisconsin, Queso Quesadilla, 99.70.
Third: Tim Pehl, Chula Vista Cheese Co., Browntown, Wisconsin, Queso Que-sadilla, 99.65.• Flavored Natural Cheese
First: Dave Gietzel, Edelweiss Cream-ery, Monticello, Wisconsin, Dill Havarti, 99.65.
Second: Ron Buholzer, Klondike Cheese Inc., Monroe, Wisconsin, Odyssey Mediterranean Feta, 99.60.
Third: Cheesemakers, Decatur Dairy Inc., Brodhead, Wisconsin, Dill Havarti, 99.55.• Smear
First: Team Emmi, Emmi Roth USA, Monroe, Wisconsin, Roth Grand Cru Reserve, 99.65.
Second: Emmi Roth USA, Monroe, Wis-consin, Roth Grand Cru Surchoix, 99.60.
Third: Chris Roelli, Roelli Cheese Co., Shullsburg, Wisconsin, Little Mountain Alpine, 99.55.• Smoked
First: Maple Leaf Cheesemaking Team, Maple Leaf Cheese Co-op, Monroe, Wisconsin, 1/12# Smoked Gouda, 99.50.
Second: Matt Henze, Decatur Dairy Inc., Brodhead, Wisconsin, Smoked Medi-terranean Havarti with Herbs, 99.40.
Third: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Smoked Medi-terranean Havarti with Herbs, 99.35.• Open
First: Gary Grossen, UW Babcock Hall Dairy, Madison, Wisconsin, Romano, 99.65.
Second: Chris Roelli, Roelli Cheese Co., Shullsburg, Wisconsin, Dunbarton Cheddar Blue, 99.60.
Third: Maple Leaf Cheesemaking Team, Maple Leaf Cheese Co-op, Monroe, Wisconsin, 1/12# Fontina, 99.55. • Pepper Flavored Natural Cheese
First: Tom Dahmen, Chula Vista Cheese Co., Browntown, Wisconsin, Pep-per Quesadilla, 99.50.
Second: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Pepper Ha-varti, 99.30.
Third: Emmi Roth USA, Monroe, Wis-consin, Roth Sriracha Gouda, 99.25. CMN
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July 21, 2017 — CHEESE MARKET NEWS® 19
PARTNERContinued from page 1
NEWS/BUSINESS
For more information please visit www.emmiroth.com
In the early 2000s, Cabot Cream-ery, Montpelier, Vermont, approached Jasper Hill to collaborate on aging a natural-rind clothbound Cheddar, now known as Cabot Clothbound Cheddar.
Kehler notes that as a small com-pany, collaboration with Cabot allowed Jasper Hill the opportunity to work with one of the largest cheesemakers in the Northeast.
“We were able to develop systems and programming that they needed us to have, so we were operating at a much higher level, even as a small cheesemaker,” he says.
Kehler adds that the partnership with Cabot opened the door to many future relationships, including cheese collaborations with von Trapp Farm-stead, Waitsfi eld, Vermont, and others.
In recent years, collaborations have expanded from farmstead partners to retail, such as Murray’s Cheese and Wegmans Food Markets, he says.
“Having partnerships with both farm-ers/producers and customers allows us to connect to both sides of the value chain,” Kehler says. “We’ve been able to market at a different scale to do much more than we would have otherwise.”
In addition to established operations partnering with up-and-comers, two established companies may fi nd that coming together brings benefi ts, such as with joint ventures.
Capitalizing on each of their strengths, Emmi Roth USA, Fitchburg, Wisconsin, and Meister Cheese, Mus-coda, Wisconsin, teamed up to launch the Kindred Creamery line last summer.
The retail brand features classic specialty American cheese varieties utilizing milk from dairy farms com-mitted to Meister Cheese’s “Cows First” animal welfare program.
Kindred Creamery is a story of friend-ship between Tim Omer, president and managing director of Emmi Roth USA, and Scott Meister, president, Meister Cheese. The two have known each other for years, and as they visited one day, Omer began to realize that while the Cows First program, fi rst introduced eight years ago, was being successfully utilized for cheese in foodservice, it wasn’t making its way to retail yet.
Meanwhile, Meister was looking for the right opportunity to introduce Cows First cheese to retail.
Emmi Roth USA, known for its marketing prowess, wasn’t handling American-style cheeses, which is Meis-ter Cheese’s specialty. The synergies and complementary strengths of the two companies seemed to suggest a natural partnership, Omer says.
Kindred Creamery can be found in the Midwest and on the East Coast, and the brand continues to look for more opportunities to further its reach, including in the West.
At Glanbia Nutritionals, Twin Falls, Idaho, the DNA of the business is based
on partnerships and collaboration, says John Dardis, senior vice president of U.S. corporate affairs, Glanbia Nutritionals.
Glanbia plc, Kilkenny, Ireland, is the parent company of Glanbia Nutritionals.
“Our roots go to the Irish dairy coop-erative movement and, to this day, the cooperative is the major shareholder in our company,” Dardis says. “From the relationship we have with our farmer sup-pliers, the communities where we operate, our joint ventures and the customers we serve, we are all part of a supply chain delivering the highest quality cheese and dairy ingredients to the consumer.”
In addition to a long-established joint venture operation — Southwest Cheese — with Dairy Farmers of Amer-ica (DFA) and Select Milk Producers, Glanbia Nutritionals recently embarked
on a joint venture with DFA, Michigan Milk Producers Association (MMPA) and Foremost Farms for a new cheese and whey facility in Michigan.
As part of the proposed joint venture, DFA, MMPA and Foremost Farms would supply all milk required by the plant, while Glanbia would have full responsibility for all commercial, technical and operational aspects of the business. It is proposed that Glanbia will own 50 percent of the venture and the balance will be owned by DFA, MMPA and Foremost Farms.
If the project proceeds as planned, commissioning of the new facility is expected to take place in the second half of 2019.
“The Southwest Cheese experience paved the way to engage DFA on op-portunities for expansion,” Dardis says.
“We are delighted that Michigan Milk Producers Association and Foremost Farms will join the joint venture and bring their wealth of expert dairy pro-duction and in-state know how.”
He notes Glanbia’s partners in the joint venture represent 1,300 family farms across the state of Michigan.
“In essence, we are bringing the manufacturing know-how, and our part-ners will deliver on the highest quality milk through their intimate knowledge of local farming in Michigan,” he says.
Entering into such a partnership requires trust, Dardis notes.
“It means getting to know each other and identifying how we all fi t together,” he says. “The foundation and the subse-quent makeup of the board allow each
Turn to TRUST, page 20 a
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TRUSTContinued from page 19
NEWS/BUSINESS
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T H E R E L C O ® A D V A N T A G E
partner to understand the issues and contribute views to problem solving.”
Partnerships do come with chal-lenges, Kehler notes.
“It’s like a marriage in a lot of ways,” he says. “These are relationships that need to be nurtured. It takes a lot of work on ev-eryone’s part to make a partnership last.”
Omer notes that compromise is key.“You have to be willing to give up
a little bit to gain a lot,” he says. “It’s important to have a give and take and listen to the other parties.”
He adds that when you split the risk, you also share the reward.
“In a good partnership, you get ahead much faster and farther in the long run than if you go it alone,” Omer says.
Kehler agrees, noting collaboration has allowed Jasper Hill to innovate more, expand its resources and learn in an accelerated way.
Thomas Bates says that working in an existing operation has allowed Landmark Creamery to learn a lot about cheesemaking, food safety, effi ciency and other best practices.
Wills says that providing cheesemak-ers with access to processing space under a shared user agreement makes more effi cient use of facilities, reduces the need for duplicative investments and enables smaller processors to eco-nomically share food safety protocols and marketing efforts.
“We get to work with some of the most innovative, dedicated, curious and enthusiastic people in the industry,” he says. “We get to experiment and learn from them all, and we get a lot of appreciation. Most importantly, we think we help improve the safety and quality of cheese by providing guidance, assistance and opportunities.”
Cheesemakers note that the col-laborative nature of the industry is a bit unique to the cheese and dairy sector.
“We’ve been so pleasantly surprised since we’ve gotten started with how the industry is. There’s a mentality that a rising tide lifts all boats,” Thomas Bates says. “So many people are generous with their time and advice.”
Wills agrees.“I talk to people in other industries,
and they wonder how cheesemakers have developed such collegiality,” he says. “I think that collaborations are responsible for a part of that healthy sense of community.” CMN
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Wisconsin Milk Marketing Board launches summer issue of Grate. Pair. Share. magazineMADISON, Wis. — The Wisconsin Milk Marketing Board (WMMB) re-cently published its latest issue of Grate. Pair. Share., an online magazine that showcases Wisconsin’s farm-to-table traditions with new ways of entertaining with cheese. In addition to the recipes readers of the publication have enjoyed for years, this new issue takes a closer look at the farmers and cheesemakers in the state.
Featured in the new summer issue are a seasonal cheese board inspired by the Dane County Farmers’ Market on Madison’s Capitol Square, where visitors can buy cheese directly from award-winning cheesemakers and pair them with fresh local produce. Also in this issue is a cheese tour of Door County including Wisconsin’s newest creamery, Door Artisan Cheese, where visitors can watch cheese being made and interact with cheesemakers as they work.
“Grate. Pair. Share. has always show-cased delicious ways to enjoy award-
winning Wisconsin cheese through innovative recipes, pairings and tips,” says Suzanne Fanning, vice president, national product communications, WMMB. “With this issue, we are excited to bring the faces and stories of the people behind those wonderful cheeses to life in the pages of the magazine.”
As always, the magazine is centered on recipes and easy pairing tips. The recipes also can be seen in action with WMMB’s new online video series, “Wis-consin to Table” (https://www.youtube.com/playlist?list=PLVYC_gSlLRGT-zODtkKDGa0okqf7wM8ijm).
Also featured in this issue are expert tips on grilling and choosing the right cheeses for the ultimate homemade cheeseburger, and cool homemade treats like Cheddar Apple Pie Ice Cream and Chocolate-Raspberry Swirled Pop-sicles made extra creamy with Wisconsin Mascarpone and Ricotta.
To view or download the digital maga-zine, visit GratePairShare.com. CMN
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July 21, 2017 — CHEESE MARKET NEWS® 21
HELP WANTED 7• HELP WANTED 7• HELP WANTED 7•
PRODUCTION SUPERVISOR3rd Shift (10pm-6am, Sunday-Thursday)
The Production Supervisor is responsible for co-supervising all 3rd shift Plymouth production operations including approximately 130 production associates.
Qualified Candidates will possess: Associate Degree in Business Administration, supervisory management or a related field.5-7 years of progressively responsible supervisory management experience working in a high-speed packagingenvironment.Effective communication and proven leadership skills.Ability to work in a fast-paced work environment.
SANITATION/QUALITY CONTROL SUPERVISOR 3rd Shift (10pm-6am, Sunday-Thursday)
The Sanitation/Quality Control Supervisor is responsible for all sanitation processes and 3rd shift quality control for products produced at the Oostburg production facility.
Qualified Candidates will possess: Bachelor Degree in Food Science, Microbiology or related field.At least 5 years of related sanitation experience.Effective communication, problem solving and supervisory skills.Specific knowledge of sanitation chemicals, processes and safe handling practices.Ability to work in a fast-paced work environment.
Qualified candidates may apply online at www.mastersgalleryfoods.com/careers
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EQUIPMENT 1• EQUIPMENT 1•
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FOR MORE INFORMATION, PLEASE CONTACT:
NATIONAL SALES MANAGER – EASTMike Veatch • [email protected]
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We help customers produce quality products by providing New, Refurbished, and Used dairy equipment. Engineers on site to design to your needs.
Our products include:- Holding/ Bulk Tanks - Vats- Cheese Presses / Molds - Butter
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Give us a call, send us an email, or drop by for a quote on your projects!
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22 CHEESE MARKET NEWS® — July 21, 2017
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We’re looking for employees who challenge the status quo, innovate and aim for excellence. Because we’re working to be the world’s best – to Be Foremost – we’ll bring out the best in you.
We have openings for:• Corporate Controller• Dairy Product Technologist • Director of Quality• Human Resources Manager• Maintenance Supervisors• Maintenance Technicians• Plant Manager• Production Supervisors• Supply Chain Planner• Support Operations Specialist• Technical Writer
Visit www.foremostfarms.com for more information and to apply.
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C L A S S I F I E DA D V E R T I S I N G
Wisconsin Dairy Products Association announces elected offi cers, directors for 2018MIDDLETON, Wis. — Wisconsin Dairy Products Association (WDPA) offi cers for 2018 were elected July 11 at WDPA’s Dairy Symposium in Door County.
The 2018 WDPA offi cers are: Bob Walker of Prairie Farms, president; Trevor
Wuethrich of Grassland Dairy Products, vice president; Dirk Tachick of Foremost Farms USA, treasurer; and Bruce Pron-schinske of Kwik Trip, secretary.
In addition, eight members were approved for three-year terms, includ-
ing Mark Frederixon of Associated Milk Producers Inc., Trevor Wuethrich of Grassland Dairy Products; Bruce Pron-schinske of Kwik Trip; Kevin Schwartz of Land O’Lakes; Ken Kohlwey of Cedar Crest; Lavonne Dietrich of Dairy Farmers of America; Pete Kondrup of Westby Coop Creamery; and Mike McEvoy of Sargento.
WDPA is a trade association represent-ing processors of milk, cheese, butter, ice cream and frozen desserts, dried milk, milk products and dry whey products as well as suppliers of foods and services to the dairy industry. WDPA members are responsible for 70 percent of the milk and dairy products marketed in Wisconsin, WDPA says. CMNDATCP Secretary Brancel to retire Aug. 13
MADISON, Wis. — Ben Brancel, Sec-retary of the Wisconsin Department of Agriculture, Trade and Consumer Protection, announced Thursday that he will retire from state public service Aug. 13. The announcement was made at the Board of Agriculture, Trade and Consumer Protection meeting, accord-ing to a letter from Brancel.
Brancel began his service at the state level in 1986 and has held sev-eral positions since, including state
director of the USDA Farm Service Agency, state liaison for the College of Agricultural and Life Sciences at the University of Wisconsin-Madison and others.
Once retired, Brancel will return to his family’s farm full time as they plan for their fi rst-ever production sale.
“It has been my pleasure to serve as secretary,” Brancel states in the let-ter. “My fi rst job was a farmer, and my last job will be a farmer.” CMN
Comings and goings … comings and goingsThe International Dairy Deli
Bakery Association (IDDBA), Madi-son, Wisconsin, has announced staff promotions. Jeremy Johnson has been promoted to vice president of educa-tion. Johnson has been a member of the IDDBA education department for 20 years. He managed Show and Sell at the annual trade show and has focused on professional development and training program development for members. In his new role, Johnson and his team will focus on continuing and growing the educational support offered for members. He will oversee the development of original research, IDDBA Safe Food Matters! initiatives and scholarship programs. Mary Kay O’Connor has accepted the position of
vice president of special projects. She has been with IDDBA for 31 years and has served in association management for 40 years. In 2016, she was recognized for her industry contributions with Progressive Grocer’s Top Women in Grocery award for senior-level executives. During her time with IDDBA, O’Connor has been in-strumental in creating a full-foundation of deli, bakery and cheese food safety programs.
Springside Cheese announced Bradd Hintz as its new IT director and a member of the leadership team. In this role, Hintz will be responsible for leading the management, strategy and execution of IT infrastructure for Spring-side Cheese. He is based at Springside’s Oconto Falls, Wisconsin, location. CMN
PEOPLE
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July 21, 2017 — CHEESE MARKET NEWS® 23
NASSContinued from page 1
NEWS/BUSINESS
in the 23 major states, at 17.77 billion pounds, was up 1.9 percent from May 2016. The May revision represents an increase of 17 million pounds or 0.1 percent from last month’s preliminary production estimate.
Production per cow in the 23 major states averaged 1,939 pounds for June, 13 pounds above June 2016. This is the highest production per cow for the month of June since the 23-state series began in 2003, according to NASS.
The number of milk cows on farms in the 23 major states was 8.73 million head, 83,000 head more than June 2016 and 4,000 head more than May 2017.
For the entire United States, milk pro-duction totaled 18.05 billion pounds in June, up 1.6 percent from June 2016. Production per cow in the United States averaged 1,919 pounds for June, 13 pounds above June 2016. The number of milk cows on farms in the United States in June was 9.40 million head, 78,000 head more than June 2016 and 4,000 head more than May 2017.
California, the nation’s leading milk-producing state, produced 3.29 billion pounds of milk in June, down 2.1 percent from its production a year earlier. The decline was driven by both a drop in cow numbers and production per cow. Cali-fornia was home to 1.75 million cows in June, down 13,000 head from June 2016 and down 3,000 head from May 2017. Production per cow in California aver-aged 1,880 pounds in June 2017, down 25 pounds from a year earlier.
Wisconsin followed with 2.54 billion pounds of milk in June, up 0.2 percent from its production a year earlier. The state was home to 1.28 million cows in
June, steady from a year earlier and down 1,000 head from May 2017. Production per cow increased 5 pounds from a year earlier to 1,990 pounds in June. CMN
Carr Valley Cheese announces debut of rebranded website, new butter and cheese productsLA VALLE, Wis. — Carr Valley Cheese Co., more than 100 years old, has announced that its website and labels have taken on a modern look. The company aimed to update its looks while paying homage to its history, according to Carr Valley.
“We’ve rebranded our company website to refl ect the Old World detail and care we place in every batch, but also the innovative twist we bring to our products, such as American Origi-nals — cheeses you can’t get anywhere else,” says Dave Christoff, national sales manager, Carr Valley.
The new website features a clean design with a search feature and product recommendations, as well as organiza-tion and item information including nutritional information, images, pair-ings and awards. Attention was given to ensure the website offers customers opportunities to learn more about the company’s history and its products, the company says, adding that these changes have resulted in a more user-friendly and enjoyable shopping experience.
In addition to the website’s ease-of-use and appearance, pricing has been modified to reflect per-piece costs instead of the company’s previously
per-pound pricing. This change aims to allow customers to purchase smaller quantities of its specialty cheeses.
“Nowhere else can you purchase such a wide variety of Carr Valley products — sheep milk, goat milk and mixed milk cheeses — all with free shipping over $49,” says Sid Cook, owner and Master Cheesemaker. “We’ve received amaz-ing feedback about the functionality of the website from both old and new customers.”
Carr Valley also is introducing several new products, ranging from butter to its Specialty “Cheese Stix.”
While Carr Valley has been releasing its new butter varieties over the span of a year, some of its varieties have been available only in the last few weeks, with others becoming available later this year, according to Christoff. The but-ters, all under the Carr Valley Creamery label, include Menage Butter — a blend of sheep’s, goat’s and cow’s milk — as well as Goat Butter, Sheep Butter and Cow Butter.
The butters, distributed nationwide, currently are available for retail in 8-ounce cups. The company plans to offer them in 4-ounce foil pieces by the end
of the year, and it also plans to release a larger foodservice size in the future, Christoff says.
Carr Valley also has introduced its 1-ounce individual Specialty “Cheese Stix,” which are available nationwide. The product comes in fl avors including Cranberry Chipotle Cheddar, Smoked Cheddar, Goat Cheddar and Native Sheep. The product is meant for indi-vidual sale and is sold to distributors in a 12-pack display case, with four cases to a masterpack, Christoff says.
The company also recently released its individual “Bread Cheese Stix,” which
are about 1.5-ounces in size and come in microwaveable packaging. The product is available nationwide and sold to dis-tributors in the same display cases as the Cheese Stix, Christoff says.
This new product selection features the company’s redesigned labeling and follows consumer demand for quick, accessible and high-quality products.
All of the new products are all natu-ral, rbST-free, preservative free, gluten free and contain no fi llers, according to Carr Valley.
For more information, visit car-rvalleycheese.com. CMN
International Dairy Markets July 21, 2017
Oceania Butter: 82 percent butterfat $6,000(+200)-$6,300(+250). Cheddar Cheese: 39 percent maximum moisture $4,025(+50)-$4,075(+25).Skim Milk Powder: 1.25 percent butterfat $2,025(-75)-$2,075(-75).Whole Milk Powder: 26 percent butterfat $3,125(+75)-$3,275(+50).
Western Europe Butter: 82 percent butterfat $6,950(+150)-$7,475(+450).Butteroil: 99 percent butterfat $6,300(+300)-$7,600(+300).Skim Milk Powder: 1.25 percent butterfat $2,000-$2,150(-25).Whole Milk Powder: 26 percent butterfat $3,400(+75)-$3,600(-50).Whey Powder: Nonhygroscopic $975(-25)-$1,100(-100).
South America Skim Milk Powder: 1.25 percent butterfat $2,850(+75)-$3,150(+75).Whole Milk Powder: 26 percent butterfat $3,100(-100)-$3,600(+100).Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port.
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24 CHEESE MARKET NEWS® — July 21, 2017
NEWS/BUSINESS
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Producers Federation and U.S. Dairy Export Council, testified Tuesday before members of the House Ways and Means Subcommittee on Trade. He says Darigold and other U.S. dairy companies have benefi ted from NAFTA through “stronger demand for their milk than would otherwise be the case. It is critical that this progress not be reversed and that our fully open access to the Mexican market remain in place.”
Ryan’s testimony also focused on the lack of U.S. dairy access to Canada included in NAFTA, a hold-over from when the agreement was negotiated in the early 1990s, as well as subsequent challenges that he says have resulted from Canadian policies designed to distort trade.
Another public hearing on agri-cultural opportunities in the NAFTA renegotiation has been scheduled for July 26 by the House Com-mittee on Agriculture. CMN
Codex holds meeting in Geneva, discontinues work on processed cheese standardWASHINGTON — The Codex Ali-mentarius Commission (CAC), which this week held its annual meeting in Geneva, Switzerland, has decided to abandon its work on a global processed cheese standard, a move praised by the International Dairy Foods Association (IDFA).
IDFA, which has been working since the late 1990s to convince CAC to discontinue work on this standard, says there is an obvious lack of suit-ability for these products, as marketed globally, to be standardized.
“Specifi cally, the CAC formally agreed to discontinue all work on a processed cheese standard,” says
Clay Hough, IDFA senior group vice president and general counsel, who attended the meeting. “This is a sig-nal victory for our National Cheese Institute members.”
Although numerous countries raised objections and reservations, the chair of the commission says the Codex Executive Committee’s recom-mendation to discontinue work should be respected as there had been no proposed solutions or ways forward over the past year, as requested of members at last year’s CAC meeting.
The commission also adopted the Codex Standard for Dairy Perme-ate Powder, which had been under
development over the past few years and was strongly supported by IDFA, the U.S. dairy sector and the U.S. government. IDFA says this adoption will help ensure greater global market access for U.S. exporters of this dairy ingredient.
The commission also agreed that the work related to the use of preserva-tives and anticaking agents for surface treatment of Mozzarella with high moisture content should be addressed through the Codex Committee on Food Additives (CCFA). Given that the processed cheese and dairy permeate powder standards are no longer being considered, the commission decided
that there was no need to reconvene the Codex Committee on Milk and Milk Products (CCMMP) and that the CCFA could take on this work.
The CCMMP now will adjourn with no set date to reconvene until suffi cient new work is proposed by Codex mem-bers to justify reactivation. CMN
