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WUD requests emergency hearing on price increasesSACRAMENTO, Calif. — Weeks after the California Department of Food and Agriculture (CDFA) announced a slight increase in the Class 4b price (see “CDFA slightly ups whey factor, calls for new task force” in the July 27, 2012, issue of Cheese Market News), Western United Dairymen (WUD) has filed a new petition for an emergency hearing to consider uniform increases to the Class 1, 2, 3, 4a and 4b prices on a temporary basis and to consider changes to the whey portion of the Class 4b formula.
Specifically, WUD proposes a temporary 50-cent-per-hundred-weight increase on all classes of milk for October 2012 through March 2013. For the whey value of the Class 4b formula, WUD requests that the cap of $0.75 per hundredweight be removed and that a scale that more closely mirrors the whey value in Class III be adopted. The group also proposes a permanent exemption
Beecher’s Flagsheep ‘Best of Show’ at ACS competition RALEIGH, N.C. — Flagsheep, a mixed cow’s and sheep’s milk cheese made by Beecher’s Handmade Cheese of Seattle, won “Best of Show” in this year’s Annual American Cheese Society (ACS) Judging & Com-petition. The results were announced during a ceremony last Friday at the 29th Annual ACS Conference, held here Aug. 1-4 at the Raleigh Convention Center.
Valley Shepherd Creamery, Long Valley, N.J., was awarded second place overall for its Crema De Blue, and Emmi Roth USA, Monroe, Wis., took third overall for its Roth Grand Cru Surchoix.
The winning cheeses along with more than 1,700 additional cheeses entered in the competition were available for the public to sample during the Festival of Cheese held the evening of Aug. 4. Competition cheeses also were available for purchase at the ACS Public Cheese Sale Aug. 5., with all proceeds from the sale benefitting the nonprofit American Cheese Education Foundation.
The 2012 ACS competition saw a record number of entries, with 1,711 cheeses and cultured milk products from 254 compa-nies in the United States, Canada and Mexico. Next year’s ACS conference and competition will take place in Madison, Wis., July 31-Aug. 3, 2013.
In some cases a first place award was not given due to minimum scoring requirements. This year’s award-winning cheeses in each class include: A. FRESH UNRIPENED CHEESES• AC: Open Category — Made From Cow’s Milk
First: Franklin Foods Inc., Enosburg Falls, Vt., Green Mountain Farms Cultured Cream Cheese.
Second: Swiss Valley Farms, Monona, Iowa, Cream Cheese.Third: Franklin Foods Inc., Enosburg Falls, Vt., Hahn’s Cultured
MADISON, Wis. — Woolwich Dairy, Lancaster, Wis.; Upstate Niagara Co-op, Buffalo, N.Y.; and Gifford’s Dairy, Skow-hegan, Maine, have been se-lected as the grand champions of the 2012 World Dairy Expo (WDE) Championship Dairy Product Contest.
Woolwich Dairy was named the Cheese and Butter Grand Champion for its Wild Blueber-ry Vanilla goat’s milk cheese, Upstate Niagara the Grade A Grand Champion for its Lowfat Sour Cream and Gifford’s Dairy the Ice Cream Grand Champion for its Vanilla Bean ice cream at the contest.
This year’s contest, spon-sored by the Wisconsin Dairy Products Association (WDPA),
Woolwich, Upstate Niagara, Gifford’s named WDE champs
received a record 720 entries for cheese, butter, fluid milk, yogurt, cottage cheese, ice cream, sour cream, sherbet, cultured milk, sour cream dips, whipping cream, dried whey and creative/innovative prod-ucts from throughout North America, including a couple of international entries.
“It is amazing how dairy manufacturers have embraced this contest,” says Brad Legreid, executive director, WDPA. “Due to the tremendous support from dairy companies throughout North America, the contest has averaged a 20-percent annual rate of growth over its first 10 years.”
Judging was held Aug. 7-8 at the Madison Area Techni-cal College Culinary School and Aug. 9 at the University of Wisconsin-Madison’s Babcock Hall. The first-place winners in each category will be auctioned off Oct. 2 at the World Dairy Expo in Madison. A portion of the proceeds from the auction will be used to fund the Dr. Robert L. Bradley Scholarship, which is awarded annually to outstanding students pursuing a career in the dairy industry.
The winning products in each contest category are: • Cheddar
First: Foremost Farms
USA, Marshfield, Wis., Ched-dar, 99.25.
Second: Land O’Lakes Inc., Kiel, Wis., Cheddar, 99.10.
WASHINGTON — Milk production forecasts for 2012 and 2013 are reduced in the latest “World Agricul-tural Supply and Demand Estimates” report released by USDA this morning.
Higher forecast feed prices are expected to pres-sure producer returns and encourage a more rapid decline in the nation’s dairy herd, the report says. Milk
Turn to WASDE, page 20 DTurn to ACS, page 7 D
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INSIDE) Tosca acquires division of Georgia-Pacific. For details, see page 3.
) Guest column: Coke, Pepsi and Dairy: A health and wellness winner. For details, see page 4.
) Retail WATCH Exclusive: F. Cappiello Dairy plans for the future, introduces new products. For details, see page 9.
) Judges sought for 2013 U.S. cheese contest. For details, see page 20.
MARKET INDICATORS2 CHEESE MARKET NEWS® — August 10, 2012
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.
STAFF SUBSCRIPTION INFORMATION&KHHVH�0DUNHW�1HZV���3XEOLFDWLRQ�����������������������������������,661�������������LV�SXEOLVKHG�ZHHNO\�E\�4XDUQH�3XEOLVKLQJ�//&�������6LJQDWXUH�'ULYH��0LGGOHWRQ��:,���������3KRQH����������������)$;���������������3HULRGLFDOV�SRVWDJH�SDLG�DW�0DGLVRQ��:,��&LUFXODWLRQ�UHFRUGV�DUH�PDLQWDLQHG�E\�4XDUQH�3XEOLVKLQJ�//&�������6LJQDWXUH�'ULYH��0LGGOHWRQ��:,� ��������POSTMASTER: Send address changes to Cheese Market News®, Subscriber Services, P. O. Box 628254, Middleton, WI 53562; Form 3579 requested; or call direct at 608/831-6002.� �$OO� ULJKWV�UHVHUYHG�XQGHU�WKH�8QLWHG�6WDWHV�,QWHUQDWLRQDO�DQG�3DQ�$PHULFDQ�&RS\ULJKW� &RQYHQWLRQV�� 1R� SDUW� RI� WKLV� SXEOLFDWLRQ� PD\� EH�UHSURGXFHG��VWRUHG�LQ�D�UHWULHYDO�V\VWHP�RU�WUDQVPLWWHG�LQ�DQ\�IRUP�RU�E\�DQ\�PHDQV��PHFKDQLFDO�� SKRWRFRS\LQJ��HOHFWURQLF�UHFRUGLQJ�RU�RWKHUZLVH��ZLWKRXW�WKH�SULRU�ZULWWHQ�SHUPLVVLRQ�RI�4XDUQH� 3XEOLVKLQJ� //&�� �2SLQLRQV� H[SUHVVHG� LQ� DUWLFOHV� DUH�WKRVH� RI� WKH� DXWKRUV� DQG� GR� QRW� QHFHVVDULO\� UHÁHFW� WKRVH� RI�4XDUQH�3XEOLVKLQJ�//&�GED�&KHHVH�0DUNHW�1HZV���&KHHVH�0DUNHW�1HZV��GRHV�QRW�HQGRUVH�WKH�SURGXFWV�RI�DQ\�DGYHUWLVHU�DQG�GRHV�QRW�DVVXPH�DQG�KHUHE\�GLVFODLPV�DQ\�OLDELOLW\�WR�DQ\�SHUVRQ�IRU�DQ\�ORVV�RU�GDPDJH�FDXVHG�E\�HUURUV�RU�RPLVVLRQV�LQ�WKH�PDWHULDO�FRQWDLQHG�KHUHLQ��UHJDUGOHVV�RI�ZKHWKHU�VXFK�HUURUV�UHVXOW�IURP�QHJOLJHQFH��DFFLGHQW�RU�DQ\�RWKHU�FDXVH�ZKDWVRHYHU��&RS\ULJKW������E\�4XDUQH�3XEOLVKLQJ�//&�Subscriptions:������IRU�8�6���VHFRQG�FODVV�GHOLYHU\���������IRU�8�6��ÀUVW�FODVV�GHOLYHU\�LQFOXGLQJ�&DQDGD�DQG������,QWHU�QDWLRQDO�UDWH�WR�DOO�RWKHUV���3ULQWHG�LQ�8�6�$�
REGULAR CONTRIBUTORSJohn Umhoefer, Downes-O'Neill LLC, International Dairy Foods Association, National Milk Producers Federation
SUBSCRIPTIONS & BUSINESS STAFFSubscription/advertising rates available upon requestContact: Susan Quarne - PublisherP.O. Box 628254, Middleton, WI 53562PHONE 608/831-6002 • FAX 608/831-1004
Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.*Total Contracts Traded/Open Interest reflect an additional month not included in this chart.
Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.*Total Contracts Traded/Open Interest reflect an additional month not included in this chart.
CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)
YEAR2006200720082009201020112012
JAN13.3913.5619.3210.7814.5013.4817.05
FEB12.2014.18 17.03 9.31 14.2817.0016.06
MAR11.1115.0918.0010.4412.7819.4015.72
APR10.9316.0916.7610.7812.9216.8715.72
MAY10.8317.6018.18 9.8413.3816.5215.23
JUN11.2920.1720.25 9.9713.6219.1115.63
JUL10.9221.3818.24 9.9713.7421.3916.68
AUG11.0619.8317.3211.2015.1821.67
SEP12.2920.0716.2812.1116.2619.07
OCT12.3218.7017.0612.8216.9418.03
NOV12.8419.2215.5114.0815.4419.07
DEC13.4720.6015.2814.9813.8318.77
Monday Tuesday Wednesday Thursday Friday
Chicago Mercantile Exchange
Aug. 6 Aug. 7 Aug. 8 Aug. 9 Aug. 10
Weekly average (Aug. 6-10): Barrels: $1.7910(+.1105); 40-lb. Blocks: $1.8185(+.1145).Weekly ave. one year ago (Aug. 8-12, 2011) Barrels: $2.1110; 40-lb. Blocks: $2.0820.
Cheese BarrelsPriceChange
Cheese 40-lb. blockPriceChange
Extra Grade NDMPriceChange
Grade A NDMPriceChange
Weekly average (Aug. 6-10): Extra Grade: $1.4100(+.0800); Grade A: $1.4230(+.0370).
Grade AA ButterPriceChange
Class II Cream (Major Northeast Cities): $2.4923(+.1049)–$2.6916(+.1889).Weekly average (Aug. 6-10): Grade AA: $1.7270(+.0655).
$1.7350+2 1/2
Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.
Cash prices for the week ended August 10, 2012
$1.7725 +6
$1.8000+6 1/4
$1.4000NC
$1.4000NC
$1.7100+2
$1.8250 NC
$1.8500NC
$1.7500+1 1/2
$1.4100 +1
$1.4300+2 1/2
$1.7500NC
$1.4400 +3
$1.4800+5
$1.6900NC
$1.4000 NC
$1.7125 +2 3/4
$1.7375 +2 3/4
$1.4000 NC
$1.8200 -1/2
$1.8550 +1/2
$1.8250 +5 1/4
$1.8500+5
$1.4000 NC
$1.4050+1/2
(These data, which includes government stocks and is 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
11,954127,250
-424-3,713
8,002135,756
-254-2,228
+3,952-8,506
-2 -2
Weekly Cold Storage Holdings August 6, 2012 On hand Week Change since August 1 Last Year Monday Change Pounds Percent Pounds Change
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.johnsonindint.com
NEWS/BUSINESSMARKET INDICATORS
CUTTING EQUIPMENTDEDICATED TO THE CHEESE & DAIRY INDUSTRIES FOR OVER FOUR DECADES!Johnson Industries offers one, two and three-way cutting machines to meet all of your various reduction needs. Our systems cut blocks into random or exact weight sizes for retail, foodservice and delis. Or, we can reduce blocks into cubes for shredding, grinding and melting for industrial use. Wheels, loaves and horns can also be cut using our cutting systems.
Two-Hand Safety FeatureAdjustable Cutting WiresElectric, Hydraulic or Pneumatic PoweredAll Stainless Steel ConstructionEasy to Operate and CleanMaintenance Friendly SERVICE INNOVATION DEDICATION
DALLAS — Dean Foods Co. recently announced that its wholly-owned sub-sidiary, The WhiteWave Foods Co., filed a registration statement with the U.S. Securities and Exchange Commission for an initial public offering (IPO) of its Class A common stock. Following the IPO, The WhiteWave Foods Co. will own Dean Foods’ WhiteWave-Alpro business, which manufactures, markets, distrib-utes and sells branded plant-based foods and beverages, coffee creamers and beverages, and premium dairy products throughout North America and Europe.
Following the IPO, Dean Foods will own at least 80 percent of The WhiteWave Foods Co.’s common stock. Dean Foods says it intends to distribute its remaining interest in The WhiteWave Foods Co. to Dean Foods’ shareholders in a tax-free
Dean Foods announces WhiteWave spinoffdistribution no earlier than 180 days following the closing of the IPO.
J.P. Morgan Securities LLC, Credit Suisse Securities (USA) LLC and BofA Merrill Lynch will act as joint book-running managers for the offering.
Proceeds from this offering, as well as $800-$925 million to be borrowed under a new credit facility at The WhiteWave Foods Co., are expected to be applied to reduce Dean Foods’ outstanding debt, Dean Foods says in its second-quarter financial report. At the time of the offering, Gregg Engles will be appointed chairman and CEO of The WhiteWave Foods Co., while re-maining chairman of Dean Foods. Gregg Tanner, president of Fresh Dairy Direct and chief supply chain officer, will be promoted to CEO of Dean Foods. CMN
GREEN BAY, Wis. — Tosca Ltd., provid-er of reusable container pooling and lo-gistics services to the food supply chain, recently announced it has acquired the reusable plastic container division of Georgia-Pacific LLC (GP RPC).
“The acquisition of GP RPC allows Tosca to expand its available services to its customers, including food and beverage processors, produce growers, grocery retailers and foodservice opera-tors,” says John Frey, CEO of Tosca. “GP RPC’s exceptional team, customer focus and premier products and services are an ideal fit with Tosca’s existing platform. The goal is to maintain our position as a nimble, customer service centric orga-nization. Our combined companies are well-positioned and capitalized to take advantage of the substantial growth in
Tosca acquires division of Georgia-Pacificdemand for reusable container pooling services.”
The GP RPC management team and all current employees will join Tosca. All three of GP RPC’s facilities — located in Memphis, Tenn., Garland, Texas, and King City, Calif. — will continue to op-erate as part of the Tosca organization.
“Tosca’s focus as a market leader for RPCs in multiple industries will bring best practices and accelerate the momentum already established by GP RPC in the fresh produce industry. To-gether our shared values and like-minded practices set the stage for a successful fu-ture,” says Eric Frank, general manager, who will continue to lead the company’s Atlanta-based produce division.
For more information visit , www.toscaltd.com. CMN
Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. #The total contracts traded for Class III milk includes electronically-traded contract volumes.*Total Contracts Traded/Open Interest reflect additional months not included in this chart.
*/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.
Coke, Pepsi and Dairy:A health and wellness winner
E X P O R T T O O L K I T C M N E x c l u s i v e !
There was a time in the not so distant past when PepsiCo and Coca-Cola Co. would have been considered enemies of the dairy industry.
Today, Pepsi and Coke’s investments in dairy processing operations and dairy-based new product development have not only made them partners to the industry, but also speak volumes about globalization, nutrition trends and future sector growth.
For starters, the geographic distri-bution of their investments reinforces the message that emerging markets will continue to lead the world in dairy expansion. Coke’s dairy ventures have focused on China, India, Southeast Asia and Mexico; Pepsi’s on Russia, the Middle East and, most recently, the United States.
Of even greater significance (and the reason behind Pepsi’s U.S. yogurt partnership with Germany’s Theo Müller Group) is that dairy’s nutri-tional proposition aligns perfectly with increasingly heightened consumer demands for foods that fit the health and wellness paradigm.
In announcing its rollout of Müller brand yogurt to U.S. markets in July, Pepsi clearly answered why dairy has become
the go-to product for companies looking to expand globally in upcoming years.
Pepsi quoted a 2011 Euromonitor In-ternational study that forecast worldwide dairy growth would top all other food and beverage categories, outdistancing the gains of the Nos. 2 and 3 sectors combined through 2016. Progressively rising con-sumer demand for packaged milk, yogurt and value-added dairy products and for foods and beverages containing dairy protein, probiotics and calcium would drive the market, Pepsi said.
Dairy is a cornerstone of Pepsi’s quest to triple sales of “good-for-you” products from $10 billion in 2010 to $30 billion by 2020. For Coke, health and wellness represents more than one-third of its global sales or more than $15 billion, and dairy is a growing part of that business.
It is quite a turnaround from the days of milk losing share to sugary, fizzy drinks, and one that the U.S. dairy industry has been instrumental in engineering.
The Dairy Research Institute (DRI, funded primarily by the dairy checkoff), working with and through industry, academic, government and commer-cial partners, helped solidify milk and dairy ingredients’ health and wellness credentials by fostering nutritional
and technological developments that facilitated innovation and instigated consumer demand.
USDEC also contributed by helping food and beverage manufacturers see how dairy advances consumers’ health and wellness goals — for example, illus-trating dairy protein advantages over soy. Staff also helped “activate” DRI research through a range of activities, including basic public relations, media seminars, presentations at industry expositions and technical conferences, and customized one-on-one consultations with food and beverage formulators and marketing personnel intended to drive adoption and commercialization of dairy ingredients.
When such companies do opt for com-mercialization, the benefits to the U.S. industry are potentially huge. Witness Coke and Pepsi.
The soft drink giants have the capa-bilities and the foresight to take dairy into a very different realm. Who better to answer the question that has vexed the industry for the past four decades: How do you bring mass-appeal excitement to a dairy-based beverage?
Both companies have long histories of creative thinking on technology and applications. We’ve seen some of that from Coke with its Minute Maid Pulpy Super Milky in China, Smooth banana-flavored milk in Australia, Maaza Milky Delite in India, Minute Maid Nutri Boost in Thailand and Vietnam, and test marketed Powerade Protein Milk in the United States beginning in late 2011. And of course, most recently, Coke reached a pact to distribute Core Power, a high-protein sports recovery drink made by Fair Oaks Farms.
Pepsi has tested an oatmeal based dairy drink in Latin America, in addi-tion to marketing its Toddynho kids’ flavored milk drinks in South America and a range of dairy products through its Wimm-Bill-Dann operations in Russia and its joint venture with Saudi Arabia’s Almarai Dairy.
Pepsi is clearly looking to develop dairy and dairy-based products and has a broad stable of health and wellness brands that could pair well with dairy, including
Gatorade, Quaker, Naked and Tropicana. Coke and Pepsi have deep consumer
insights that they communicate to their sizable, well-funded R&D departments (with satellite research centers in cities around the world to reach the most desir-able emerging markets), who can fuse beverage concepts that fit the needs and flavor profiles of the markets they target.
USDEC can again assist when it comes to framing the communication, ensuring they have the right dairy message — be it weight management, satiety, muscle recovery, protein quality or other ben-efit — to reach the target demographic. And Coke and Pepsi, who have long, proven track records with promotional campaigns for iconic brands like Doritos, Mountain Dew and Coca-Cola have the advertising and creative muscle to get the point across.
The way things are going, it would not be at all surprising to see other leading beverage companies like Dr Pepper Snapple and Starbucks raise their dairy profiles. (Starbucks said a few months ago it would be rolling out “instant” dairy products in 2013 under its Via brand and called the line “fresh dairy done in a way that no one has done before.”)
Alternatively, smaller companies looking for the big reward for envelope-pushing ideas are likely watching Pepsi and Coke and seeing opportunities. Who knows what could come next … colos-trum-fortified dairy immunity shots?
Having Coke and Pepsi interested in dairy gets everyone’s attention. U.S. ingredient manufacturers must continue to look and listen carefully to the needs of these multinationals and be prepared to work collaboratively to meet these needs. The soft-drink giants embody the evolving nature of the U.S. and global dairy mar-kets and offer a glimpse into a future in which milk, yogurt and dairy ingredients will occupy an even more elevated posi-tion in the consumer food and beverage hierarchy than they do today. CMN
The views expressed by CMN’s guest columnists are their own opinions and do not necessarily reflect those of Cheese Market News®.
NEWS/BUSINESS
WASHINGTON — Total conventional dairy retail ads increased by 4.4 percent this week, following a 20.1 percent decline the previous reporting period, according to the latest National Dairy Retail Report released Thursday by USDA’s Agricultural Marketing Service (AMS).
Under national conventional dairy products, the AMS report shows that 8-ounce block natural varieties of cheese this week were at a weighted average advertised price of $2.32, up from $2.20 two weeks ago.
This week, 1-pound block natural varieties of cheese had a weighted aver-
Conventional dairy retail ads up 4.4 percentage advertised price of $3.96, slightly up from $3.94 two weeks earlier. Two-pound block natural varieties of cheese had a weighted average advertised price of $5.66, up from $5.39 two weeks earlier.
For natural varieties of 8-ounce shreds, the weighted average advertised price this week was $2.35, up from $2.16 two weeks earlier, and natural varieties of 1-pound shreds were at a weighted average advertised price of $3.38, down from $4.12 two weeks ago.
This week, 1-pound natural varieties of conventional butter had a weighted average advertised price of $2.59, up from $2.34 two weeks earlier. CMN
PETALUMA, Calif. — Tomales Bay Foods Inc., a cheese distribution compa-ny based in Petaluma, Calif., is recalling all partial wheels of two of the cheeses it has distributed due to possible con-tamination by Listeria monocytogenes.
The recalled cheese includes partial wheels of Shepherd’s Way Big Woods Blue with make dates marked “7/19/2011” through “7/27/2011,” and partial wheels of Tumalo Farms Pondhopper with the pack date marked “4-25-12.”
The recalled cheese was distrib-uted to restaurants and retail stores in California, North Carolina and Florida between June 25 and July 27, 2012.
Tomales Bay Foods recalls cheese varietiesNo illnesses have been reported. The bacteria were discovered during the company’s routine testing and as a result of a sampling program by the California Department of Food and Agriculture.
This recall only involves a total of 133 pounds of cheese distributed as partial wheels from Tomales Bay Foods Inc. Only the partial wheels sold through the To-males Bay Foods Inc. facility are affected.
Customers who have purchased either cheese have been advised to con-tact the place of purchase for a full re-fund, but they are reminded that there is a very limited scope of distribution of the cheese that is under recall. CMN
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WASHINGTON — As member of Con-gress return home for their August con-gressional recess, one dairy producer group is requesting that lawmakers meet with dairy farmers in their dis-tricts to discuss economic difficulties currently affecting farmers and the pending 2012 Farm Bill.
National Milk Producers Federation (NMPF) President and CEO Jerry Kozak says this type of one-on-one dialogue will enable members in both the House and Senate to see firsthand the need for passing a 5-year farm bill.
“We hope that members of Congress will take time to visit local dairy farms to experience up close the challenges dairy farmers are facing and understand why it is so imperative to pass a 5-year farm bill which includes a better safety net for farmers,” Kozak says. “We are approach-ing a crisis comparable to or worse than that of 2009, when dairy farmers lost $20 billion in equity and thousands of farmers went out of business.”
Kozak notes that when factoring in additional operating costs, such as labor and energy costs, on top of high feed costs caused by the ongoing drought,
Farm bill remains in limbo as Congress begins August recess; dairy farmers request meetingdairy farmers currently are selling their milk for far less than the cost of production.
While the U.S. House last week passed an extension of disaster pro-grams intended to provide relief to pro-ducers experiencing extreme drought conditions before leaving Washington, D.C., the Senate did not take up the measure.
Dairy industry stakeholders had mixed reactions to the disaster relief measure, with most saying the focus at this time should be on passing a full, 5-year farm bill.
“Unfortunately, the drought is just one of many challenges dairy farmers in the United States face today,” says John Wilson, senior vice president, Dairy Farmers of America (DFA). “Outdated federal dairy policy and increasing feed costs also need to be addressed. We implore Congress and the admin-istration to act swiftly and bring about much-needed relief for dairy farmers who are again feeling the impacts of a highly volatile market.”
Both DFA and NMPF support a provi-sion included in the current Senate and
House versions of the farm bill called the Dairy Security Act. DSA includes a controversial supply management pro-gram to allow for government regulation of milk production levels when dairy producer margins are low.
However, several dairy organizations are opposed to inclusion of a supply man-agement program in the 2012 Farm Bill, including the International Dairy Foods Association (IDFA) and the Wisconsin Dairy Business Association (DBA).
DBA Vice President John Pagel of Pagel’s Ponderosa Dairy, Kewaunee, Wis., last Friday attended a briefing that served as a “counterbalance” to one held a week earlier that touted the Dairy Security Act and its supply management provision.
Nearly 50 House and Senate agri-culture committee staffers attended the briefing by Eric Erba, chief strategy officer for California Dairies Inc., and Mark Stephenson, director of dairy policy analysis at the University of Wisconsin’s College of Agricultural and Life Sciences.
Stephenson’s presentation at the briefing, “Dairy Options for the Farm Bill,” called attention to the “unintend-ed consequences” of the Dairy Market
Stabilization Program. Stephenson noted the speed at which circumstances change in the dairy industry and how the drought situation has raised con-cern that current milk production will be affected.
“If the stabilization program were law, the supply management program would be in effect now and would be reducing already-low milk production by 4 percent,” Stephenson says.
Meanwhile, as part of continuing steps to assist producers in response to the drought, U.S. Agriculture Sec-retary Tom Vilsack this week said that USDA will utilize nearly $16 million in financial and technical assistance to immediately help producers in 19 states cope with the adverse impacts of the drought.
USDA also will initiate a transfer of $14 million in unobligated program funds into the Emergency Conserva-tion Program. The funds can be used to assist in moving water to livestock in need, providing emergency forage for livestock and rehabilitating lands severely impacted by the drought. Together, these efforts should pro-vide nearly $30 million to strug-gling producers, Vilsack says. CMN
WASHINGTON — Citing economic difficulties facing producers due to an ongoing drought and other factors, U.S. House members are urging the U.S. Environmental Protection Agency (EPA) to reduce the volume of renew-able fuel that must be produced under the Renewable Fuel Standard (RFS) in the Clean Air Act.
The 156 members of Congress filed a petition with EPA Administrator Lisa Jackson late last week, centering their argument on rising corn prices and the use of corn for ethanol.
The lawmakers say relief from the RFS is extremely urgent because anoth-er short corn crop would be devastating to the animal agriculture industry, food manufacturers, foodservice providers and consumers.
While corn prices have consistently risen since the expansion of RFS in 2007, the deteriorating corn crop has caused corn prices to rise dramatically over the past few weeks, lawmakers note.
Dairy Farmers America (DFA) late last week also said it is encouraging EPA to grant a waiver of the applicable volume of the RFS for 2012 and 2013.
“While we believe the RFS has helped grow domestic development and use of renewable energy, the pro-posed renewable fuel volume schedule is too aggressive in today’s economic environment and is diverting too much of our domestically-produced corn out of the feed supply,” says John Wilson, senior vice president, DFA. “The drought has exacerbated the situation. For all dairy farmers, feed is expensive;
Dairy, farm groups, House members urge adjustment to Renewable Fuel Standard
for many, it is or may soon become unavailable. This pressure on the corn supply will increase feed prices and put further stress on a struggling livestock community.”
Meanwhile, Western United Dairy-men (WUD) has called on leaders of several national milk organizations to join with WUD in a dialogue on the federal mandate requiring ethanol to be blended into gasoline.
In a letter sent to the leaders of Land O’Lakes, DFA, California Dairies Inc. and the National Milk Producers Federation (NMPF), WUD CEO Michael Marsh says the ethanol mandate is “the biggest economic driver contribut-ing to the negative margins for dairy families.”
“Dairy cooperatives and producers owe it to the families that invest in feeding the cows to work together to repeal the U.S. mandate,” Marsh says. “A comprehensive public relations effort should be undertaken that will rally consumers, politicians and envi-ronmentalists to our cause.”
In response to the letter, Chris Galen, senior vice president of com-munications, NMPF, says that “rising feed costs are hurting farmers in many regions of the country, and we recognize the importance of their efforts to obtain short-term relief for their operations.
“NMPF will continue to follow a parallel path devoted to a longer-term, more permanent solution to the financial pressures of tight margins: the Dairy Security Act provisions in both the Senate and House farm bills,” he adds. CMN
SUN VALLEY, Idaho — Gossner Foods won all three top awards this week in the 17th annual Idaho Milk Processors Contest. The grand champion award went to Clyde Johnson of Gossner’s Logan, Utah, plant for his Smoked Swiss. Reserve champion was awarded to Ste-phen Colten, also from Gossner’s Logan facility, for his Baby Swiss. AJ Hunter of Gossner Foods in Heyburn, Idaho, received the first runner up award for Colby Jack.
Entries were judged Tuesday at Glanbia Foods Inc., Twin Falls, Idaho, and the contest was open to Idaho Milk Processors Association (IMPA) members from Idaho, Montana, Oregon, Utah, Wyoming and Washington with ties to Idaho. The contest took place prior to the annual IMPA conference, which is Aug. 9-10 in Sun Valley, Idaho.
Following are the top winners in each class:• Class 1: Current Cheddar — less than 3 months
First: Harris Cucic, Glanbia Foods Inc., Twin Falls, Idaho, Color Cheddar Mild, 99.25.
Second: Dennis Delalic, Glanbia Foods Inc., Twin Falls, Idaho, Color Cheddar Mild, 98.30.
Gossner’s Swiss, Colby Jack cheeses sweep top awards in Idaho Milk Processors contestThird: Don Alger, Glanbia Foods
Inc., Twin Falls, Idaho, Color Cheddar Mild, 97.75.• Class 2: Medium Cheddar — 3 to 6 months
First: Doug Palmer, Utah State University, Logan, Utah, Creamy White Cheddar, 95.80.• Class 3: Sharp Cheddar — 6 to 12 months
Second: Kendall Russell, Lark’s Meadow Farm, Rexburg, Idaho, Alpine Style Natural Round, 97.60.• Class 15: Granular Cheese for Manufacturing
First: Team 2, Jerome Cheese Co., Jerome, Idaho, Cheddar for manufac-turing, 98.90.
Second: Team 3, Jerome Cheese Co., Jerome, Idaho, Cheddar for manufac-turing, 98.20.
Third: Team 1, Jerome Cheese Co., Jerome, Idaho, Cheddar for manu-facturing, 98.15. CMN
Comings and goings … comings and goings
Patrick Criteser will replace Har-old Strunk, who retired in June, as president and CEO of Tillamook Coun-ty Creamery Association (TCCA), Tillamook, Ore., effective Aug. 20. Criteser is the former president and CEO of Coffee Bean International and previously held management positions at Nike Inc., the Walt Disney Co. and Procter & Gamble. He is also a former principal at SmartForest Ventures.
Kraft Foods Inc., Northfield, Ill., has announced that Tracey Belcourt will join the company as executive vice president of strategy in September. Bel-court will lead the strategy function
and mergers and acquisition activities for the global snacks company, Mon-delez International Inc. Belcourt will be responsible for evolving and imple-menting the company’s growth strategy. Belcourt has been a partner at Bain & Co. in Toronto since 1999, leading teams that specialized in the design and imple-mentation of growth strategies to im-prove business performance across a va-riety of consumer industries. She was an economic consultant to the U.S. Agency for International Development in Africa in 1999 and served for five years as an assistant professor of economics at Con-cordia University in Montreal.
PEOPLE
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Gossner Products:• Full-line Of Private-label Packaging To Your Specifications• Packaging For All Cheese Types• UHT Shelf-stable Milk Products Offered In Quarts & 8 Oz.•
Third: Fromagerie Le Détour, Notre-Dame-Du-Lac, Quebec, Grey Owl.
Third: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Mountain Camembert.• BS: Open Category — Made From Sheep’s or Mixed Milk
First: Prairie Fruits Farm & Cream-ery, Champaign, Ill., Black Sheep.
Second: Fromages CDA Inc., Anjou, Quebec, Le Soeur Angèle.
Third: Nettle Meadow, Warrensburg, N.Y., Three Sisters.• BF: Flavor Added — Spices, Herbs, Seasonings, Fruits — All Milks
First: Cypress Grove Chevre, Arcata, Calif., Truffle Tremor.
Second: Alouette Cheese USA LLC, Lena, Ill., Alouette Brie with Truffles.
Second: La Fromagerie 1860 DuVil-lage Inc., St. Laurent, Quebec, Lady Laurier d’Arthabaska.
Third: Turner Farm Creamery, New Haven, Maine, Whitecap.
Third: Zingerman’s Creamery, Ann Arbor, Mich., Detroit St. Brick.• BT: Triple Crème — Soft Ripened/Cream Added — All Milks
First: Agropur Fine Cheese, St. Hubert, Quebec, Rondoux Triple Crème.
Second: Agropur Fine Cheese, St. Hubert, Quebec, Chevalier Triple Crème.
Second: Marin French Cheese Co., Petaluma, Calif., Rouge et Noir Triple Crème Brie.
Third: La Fromagerie Alexis de Portneuf, St. Laurent, Quebec, Chèvre des Neiges Brie Triple Crème.C. AMERICAN ORIGINALS• CB: Brick Cheese — Made From Cow’s Milk
First: No award given.Second: Pasture Pride Cheese,
Cashton, Wis.Third: Klondike Cheese Co., Mon-
roe, Wis.• CD: Dry Jack — Made From Cow’s Milk
First: No award given.Second: Vella Cheese Co. of Califor-
nia, Sonoma, Calif., Special Select Dry Monterey Jack.
Third: Rumiano Cheese Co., Cres-cent City, Calif., Dry Monterey Jack.• CJ: Monterey Jack — Made From Cow’s Milk
First: Mt. Townsend Creamery, Port Townsend, Wash., New Moon.
Second: Carr Valley Cheese Co. Inc., La Valle, Wis., Monterey Jack.
Third: Sierra Nevada Cheese Co., Willows, Calif., Raw Organic Creamy Jack.• CM: Brick Muenster — Made From Cow’s Milk
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D. AMERICAN MADE/INTERNATIONAL STYLE• DD: Dutch Style — All Milks
First: Old Europe Cheese Inc., Ben-ton Harbor, Mich., 4-pound Edam Ball.
Second: Ely Farm Products, New-town, Pa., Washington Crossing.
Second: The Artisan Cheese Exchange, Sheboygan, Wis., Deer Creek Vat 17.
Third: Carr Valley Cheese Co. Inc., La Valle, Wis., 4 Year Cheddar.
Third: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Special Reserve Extra Sharp Cheddar.• EE: Mature Cheddar — Aged Over 48 Months — All Milks
Second: Cows Creamery, Charlotte-town, Prince Edward Island, Avonlea Clothbound Cheddar.
Third: Avalanche Cheese Co., Basalt, Colo., Avalanche Cheese Co. Hand Ban-daged Goat Cheddar Reserve.F. BLUE MOLD CHEESES• FC: Rindless Blue-Veined — Made From Cow’s Milk
First: Rogue Creamery, Central Point, Ore., Oregon Blue.
Second: Hook’s Cheese Co. Inc., Mineral Point, Wis., Blue Paradise.
Third: CROPP Cooperative/Organic Valley, La Farge, Wis., Organic Pasteur-ized Blue Cheese.• FG: Rindless Blue-Veined — Made From Goat’s Milk
First: Carr Valley Cheese Co. Inc., La Valle, Wis., Billy Blue.
Second: Montchevré-Betin Inc., Belmont, Wis., Chevre in Blue.
Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Baraboo Blue.• FS: Rindless Blue-Veined — Made From Sheep’s Milk or Mixed Milks
First: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Gorgonzola with Sheep’s Milk.
Second: Hook’s Cheese Co. Inc., Mineral Point, Wis., Little Boy Blue.
Third: Old Chatham Sheepherding Co., Old Chatham, N.Y., Ewe’s Blue.• FK: Blue-Veined With a Rind or External Coating — Made From Cow’s Milk
First: Willapa Hills Cheese, Doty, Wash., Big Boy Blue.
Second: Rogue Creamery, Central Point, Ore., Flora Nelle.
Third: Point Reyes Farmstead Cheese Co., Point Reyes, Calif., Point Reyes New Blue.• FL: Blue-Veined With a Rind or External Coating — Made From Goat’s Milk
First: Pure Luck Farm and Dairy, Dripping Springs, Texas, Hopelessly Blue.
Retail WATCHN E W S & M A R K E T I N G I D E A S T O H E L P S E L L M O R E C H E E S E
August 10, 2012 — CHEESE MARKET NEWS® 9
Also in Retail WATCH: CMAB releases brochure to help pizza profits … Page 10 Grassland offers organic butter … Page 13
F. Cappiello Dairy plans for the future, introduces new products
Turn to CAPPIELLO, page 11 D
SCHENECTADY, N.Y. — F. Cappiello Dairy, manufacturer of specialty Italian cheeses, is in the midst of growing and changing. Acquired last fall by another specialty Italian cheese manufacturer, BelGioioso Cheese Inc., the new owner-ship plans to capitalize on the best the more than 90-year-old Cappiello has to offer — and expand on it.
F. Cappiello Dairy dates back to 1921 when Francesco and Lucia Cappiello hand-crafted Mozzarella and fresh Ricot-ta in their kitchen using recipes from their native Italy. Francesco Cappiello worked on the railroad by day, and Lucia sold the cheese door-to-door. The fam-ily later incorporated the business, and today the company has a reputation for
FOR THE DELI — Cappiello’s Fresh Mozzarella now is available in a 5-pound slicing loaf for the service deli. The innovative nature of this Cappiello-branded cheese allows the service deli case to capture additional Fresh Mozzarella sales.
quality traditional Italian items as well as Italian items with a twist — literally.
Cappiello’s products include part-skim and whole milk Ricottas, Impastata, part-skim and whole milk Mozzarel-las, Traditional and Hickory Smoked Scamorza and natural hickory smoked Fresh Mozzarella as well as its specialty introduced in the 1990s: hand braided flavored and marinated Mozzarellas.
Often people’s first thought when they hear “Mozzarella” is a pizza cheese or other foodservice product. And while Cappiello does do business in the food-service sector, its products are anything but commodity and instead focus on high quality.
Other newer items are the company’s natural hickory flavored Fresh Mozzarel-la ball and log. With a light golden brown color on the outside, and a milky flavor on the inside, this premium cheese is packaged in thermoform for an extended shelf life. The cheese melts beautifully, with a delicious hickory smoked flavor and can be used as an alternative to Fresh Mozzarella in nearly any application, the company says.
Meanwhile, Cappiello Scamorza, crafted from an old Italian recipe and hand-formed into the traditional shape, remains popular as well. Scamorza, a marriage between Fresh Mozzarella and Provolone, boasts a rich and smooth flavor that is enhanced with age. The cheese is naturally cured for an extended shelf life and is available in two varieties: Traditional and Smoked with Natural Hickory.
And of course Ricotta, one of the first products the company’s founders made, remains an important product for the company as well. It has a delicious fresh flavor and is rich in protein, the company says.
The company says its cheesemakers’ commitment to quality and respect for tradition can be tasted in its small-batch cheeses made from fresh local milk that is picked up daily.
In addition, Cronin says every cheese that Cappiello crafts is made to order.
“As an artisan cheesemaker, Cappi-ello cuts no corners. There are specific hands-on applications for each cheese
Cronin describesCappiello’s products
as the “cuff linkson a suit.”
They are thecase accentuating,
high-end nicheproducts that round out
a specialty caseand give it color.
“As an artisancheesemaker,
Cappiello cuts nocorners. There arespecific hands-on
applications for each cheese we make,a human influence
in every cheesewe produce.”
Tim CroninF. CAPPIELLO DAIRY
“Their main product is Fresh Moz-zarella, and they specialize in making handmade braids,” says Errico Auric-chio, founder and president of Wisconsin-based BelGioioso Cheese, noting that the Cappiello brand will be retained and the company will continue to operate in New York. “The Cappiello name is very well-known on the East Coast.”
The two companies possess many synergies. Like BelGioioso, Cappiello Dairy Products, still owned by the Cap-piello family until the recent acquisition, has focused on a commitment to provide premium customer service and satisfac-tion. High standards have been achieved through years of stringent quality control and dedication to the Italian cheese industry, the company says.
Tim Cronin, national sales manager for Cappiello, says BelGioioso’s acquisi-tion also is an economic boon for the company as well as the community since Cappiello is an important employer in Schenectady. Cappiello will continue to operate separately from BelGioioso, but the acquisition allows the company to acquire more brand equity, Cronin says.
In addition, the acquisition opens new marketing and distribution oppor-tunities on the East Coast for BelGioioso-brand products as well as the opportunity to improve upon and expand Cappiello-brand production, he notes.
One of the product lines Cappiello will grow is its already popular Hand-Braided Fresh Mozzarella.
Made to order, seven varieties are available: Traditional (Plain); Zesty Mar-inated with extra virgin olive oil, garlic, red pepper and parsley; Florentine with freshly diced spinach, red pepper and parsley; Smoked with Natural Hickory; Pesto Italiano; Sun-Dried Tomato & Basil; and Jalapeño & Cilantro.
The braids have won several awards over the years, including a third place in its class for the Zesty Marinated Braid just last week at the highly competitive American Cheese Society competition.
Cronin describes Cappiello’s prod-ucts as the “cuff links on a suit.” They are the case accentuating, high-end niche products that round out a specialty case and give it color. The products have multiple uses: They can be used as an appetizer on a cheese tray, melted into omelettes, added to pasta, shredded or sliced onto pizzas, burgers, or grilled veg-
the loaf size for this popular fresh Italian cheese makes it very versatile and ideal for use on sandwiches, paninis, lasagnas and pizzas. This unique new item will play an important role as the company continues to focus on brand expansion in the United States, particularly on the East Coast, Cronin adds.
Photo courtesy of BelGioioso Cheese Inc.
etables — the possibilities are endless.A recently introduced product is Cap-
piello’s Fresh Mozzarella now available in a 5-pound slicing loaf for the service deli. The innovative nature of this Cappiello-branded cheese allows the service deli case to capture additional Fresh Mozzarella sales, Cronin says.
The cheese offers a fresh, mild, milky flavor and a soft, delicate texture, and
CHICAGO — Tetra Pak recently launched a “Milk Unleashed” website featuring information on its shelf stable milk product for moms on the go, ideas for increasing milk in families’ diets, nutritional facts about milk, plus promo-tions, contests and information about various brands of shelf stable milk and where to buy it.
Tetra Pak notes that with its milk packaged in the same shelf stable cartons as juice boxes and not requiring refrig-eration until they are opened, families now can take milk to the beach, the park, sporting events and picnics.
Tetra Pak introduces ‘Milk Unleashed’ siteThe Grade A milk is flash-heated
at higher temperatures to eliminate bacteria and then put into Tetra Pak shelf stable cartons, which protect the milk from air, light and other contaminants.
“Milk Unleashed lets moms provide real milk to their children, even without refrigeration,” says Carla Fantoni, Tetra Pak spokesperson. “Freeze or chill the eco-friendly cartons and toss in lunch-boxes, picnic baskets, diaper bags, beach coolers and sports bags.”
For more information, visit www.MilkUnleashed.com. CMN
MODESTO, Calif. — The California Milk Advisory Board (CMAB) has released a new resource showcasing ideas for how pizza foodservice operators can incor-porate California specialty cheeses to increase profits and menu innovation.
The brochure, “The Appeal of Real: Building Pizza Profit with Real California Cheese,” presents creative takes on clas-sic pizza combinations as well as fresh flavor trends.
CMAB says that when it comes to pizza, today’s consumers are looking for something special, noting that the Na-
CMAB releases brochure to help increase profits, innovation for pizza in foodservice
tional Restaurant Association included artisan cheeses in its “Top 20 Trends” report for 2012.
“California’s specialty cow’s milk cheeses deliver a distinct flavor and texture and are a great option for opera-tors looking for ways to add consumer appeal and profitability to their pizza menu items,” CMAB says.
The brochure is available at no cost to foodservice professionals and can be ordered by calling 650-871-6455.
For more information, visit www.realcaliforniamilk.com. CMN
BLUEContinued from page 8
• FE: External Blue Molded Cheeses — All Milks
First: Westfield Farm, Hubbardston, Mass., Classic Blue Log.
Second : Westfield Farm, Hub-bardston, Mass., Bluebonnet.
Third: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Mild Provolone.• HA: Grating Types — All Milks (Romano made only from cow’s or goat’s milk and not from sheep’s milk)
First: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Asiago.
Second: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Parmesan.
Third: Lactalis American Group, Buffalo, N.Y., Whole Milk Low Moisture Mozzarella.• HY: Fresh Mozzarella — 8 ounces or more (Balls or Shapes) — All Milks
Second: Saputo Dairy Products Canada G.P., St. Laurent, Quebec, Moz-zarella di Bufala.
Third: Lactalis American Group, Tipton, Calif., Galbani 4-ounce Ball.• HB: Burrata — Fresh Mozzarella Encasing a Distinctly Separate, Softer Curd and Cream, or Other Soft Cheese, Core — All Milks
First: No award given.Second: Miceli Dairy Products, Cleve-
August 10, 2012 — CHEESE MARKET NEWS® 11 R E T A I L I N G P E R S P E C T I V E S
we make, a human influence in every cheese we produce,” Cronin says.
“We are not an inventorying com-pany,” he adds. Most products are made, cooled and shipped as soon as possible except for Scamorza, which requires ag-ing. Cappiello crafts all natural Kosher cheeses approved by the Orthodox Union. In addition, all of the products are made from milk that is rBST-free.
Cappiello’s products are marketed throughout the country for both retail and foodservice. In addition its cheeses are exported to both Asia and Mexico, markets Cronin expects to continue to grow. With BelGioioso’s support, Cappi-ello is poised for growth in the specialty cheese category, bringing its handmade, artisan cheeses to those looking for tra-ditional, quality products. CMN
CAPPIELLOContinued from page 9
For more information please visit www.cappiello.com
SMOKED MOZZARELLA — Natural hickory flavored Fresh Mozzarella is a newer item from F. Cappiello Dairy. With a light golden brown color on the outside, and a milky flavor on the inside, this premium cheese is packaged in thermoform for an extended shelf life.
Photo courtesy of BelGioioso Cheese Inc.
100% Fresh and Natural Cheese
HAND!BRAIDED
FRESH MOZZARELLA
Artisan Cheesemakers since 1921F. Cappiello Dairy Products, Inc. Schenectady, NY 12305 • (518) 374-5064
Cappiello Hand-Braided Fresh Mozzarella cheese is made to order and hand-formed into its unique shape. Seven varieties are available, including Traditional, Smoked with Natural Hickory, and lightly marinated in extra virgin olive oil and an assortment of ! avorful herbs.
2012 American Cheese Society Contest Award WinnerHand-braided Fresh Mozzarella Zesty Marinated
*No signi" cant di# erence has been found in milk from cows treated with arti" cial hormones!
Menchie’s partners in campaign to fight muscular dystrophyTUCSON, Ariz. — The Muscular Dystro-phy Association (MDA) and Menchie’s Global Headquarters are teaming up in August to help children and adults af-fected by neuromuscular disease.
Through Sept. 3, Menchie’s guests can purchase and sign a $1 Make a Muscle, Make a Difference mobile when they pur-chase frozen yogurt at any of Menchie’s 200 nationwide locations.
Local families will benefit from every frozen yogurt mix and mobile sold. A special coupon for 15 percent off the next visit to Menchie’s is included in the promotion as a thank you for each mobile purchased.
“Menchie’s is proud to ‘Mix it up for MDA’ this August with the Make a Muscle mobile campaign,” says Amit Kleinberger, CEO of Menchie’s Global Headquarters. “We take pride in giving back to our local communities through fundraisers and know that we can count on our generous guests to put a little extra ‘muscle’ in their mix to support MDA and those affected by muscle disease. The Menchie’s philosophy is all about spreading smiles, and partnering with the MDA will help us meet our objective to spread more smiles nationwide.”
This is the first year MDA has part-nered with Menchie’s stores nationwide for a mobile campaign. Funds raised support MDA’s programs of research and health care services, including MDA summer camp.
“MDA is excited to kick off our new national partnership with Menchie’s,” says Kevin Morgan, MDA executive vice president of business develop-ment. “We love that Menchie’s is com-mitted to ‘spreading smiles’ and the theme certainly fits right in with our summer camp program.” CMN
General Mills offers all-natural varieties with Yoplait Simplait MINNEAPOLIS — Yoplait, a brand of General Mills, this month is launching Yoplait Simplait, a line of yogurt crafted from six simple, all-natural ingredients.
Yoplait Simplait is made from six in-gredients including cultured pasteurized Grade A milk, fruit, sugar, corn starch, natural flavor and either a vegetable juice, fruit juice, extract or pectin.
“Consumers are continually looking for new and different ways to enjoy the refreshing goodness of yogurt,” says Rachel Ringel, associate marketing manager, Yoplait Simplait. “There has been an increasing demand for simpler ingredient lists, but one thing remains constant — taste is the most important.
Yoplait Simplait will be available nationwide in stores this month in four flavors — strawberry, vanilla, peach and blackberry — and has a suggested retail price of 90 cents per single-serve cup.
Horizon Sales of Minnesota Can Provide All Your Dairy Ingredients and Sell All Your Dairy ProductsWe specialize in using our extensive network to find a home for your excess inventory and finding ingredients for your production needs.
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CHEESEBlocks and BarrelsTrim and FinesFlavoredProcess and Imitation
BUTTER/MILKFAT
DAIRY POWDERSNonfat Dry MilkWhey ProductsMilk Protein ConcentrateButtermilk, Casein, Lactose
Third: Franklin Foods, Enosburg Falls, Vt., Hahn’s Yogurt & Cream Cheese Strawberries N’ Cream.K. FLAVORED CHEESES• KC: Cheeses Flavored with All Peppers — All Milks
First: Widmers Cheese Cellars, The-resa, Wis., Colby with Jalapeños.
Second: Carr Valley Cheese Co. Inc., La Valle, Wis., Jalapeño Bread Cheese.
Third: Brunkow Cheese, Darlington, Wis., Brun-uusto with Jalapeño.• KF: Cheeses Flavored with Herbs, Fruits, Vegetables, Truffles, Flowers, Syrups — All Milks
First: Crave Brothers Farmstead Cheese LLC, Waterloo, Wis., Petit Frère with Truffles.
Second: Agropur Fine Cheese, St. Hubert, Quebec, OKA Mushrooms.
Third: La Fromagerie Alexis de Portneuf, St. Laurent, Quebec, Chèvre des Neiges Fig & Orange.• KP: Cheeses Flavored with Crushed or Whole Peppercorns, Savory Spices, and Other Savory Seasonings, Including Protein — All Milks
First: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Fresh Mozzarella, Prosciutto & Basil Roll.
Second: Formaggio Italian Cheese, Hurleyville, N.Y., Soppressata Roll.
Turn to OPEN, page 13 D
Third: BelGioioso Cheese Inc., Green Bay, Wis., Cappiello Hand-Braided Fresh Mozzarella Zesty Marinated.
Third: Formaggio Italian Cheese, Hurleyville, N.Y., Chorizo Roll.• KH: Flavor Added Havarti — Spices, Herbs, Seasonings, Fruits — All Milks
First: No award given.Second: Edelweiss Creamery, Monti-
cello, Wis., Vegetable Havarti.Third: Arla Foods Production LLC,
Kaukauna, Wis., Havarti Jalapeño.Third: Emmi Roth USA Inc., Monroe,
Wis., Roth Havarti with Peppadew.• KJ: Flavor Added Monterey Jack — Spices, Herbs, Seasonings, Fruits — All Milks
August 10, 2012 — CHEESE MARKET NEWS® 13 R E T A I L I N G P E R S P E C T I V E S
For more information please visit www.dairyfoodusa.com
CreatingSuccessfulPartnershipsis a Process!Dairyfood USA has the capabilities to offer you products with a full flavor profile, texture and mouth feel to meet the most discerning pallet. Our customized formulas can help differentiate your product in the marketplace and help drive sales and improve your bottom line. From single serve to 2-lb. cups, cheese wedges or deli links, our commitment to quality will meet or exceed your expectations.
MONROE, Wis. — Green County Cheese Days, which will be Sept. 14-16 in Mon-roe, Wis., this year is offering a new event: a cold cheese sandwich contest for children.
Children ages 12 and under are invited to create their own “signature sandwich” featuring Wisconsin cheese made in Green County. With the guidance of parents or adults, contest entrants will choose bread, fillings, condiments and cheese to complete their sandwich.
“We encourage the whole family to get involved in the contest by helping create a unique theme and name for the sandwich recipe,” says Noreen Rueckert, coordinator of the Cheese Days festival. “For example, ‘The Towering Inferno’ sandwich could be piled high with al-ternating layers of Cajun turkey breast, locally made Pepper Jack cheese and
Green County Cheese Days to feature sandwich contest for childrenjalapeño-flavored potato chips. We hope this sandwich contest will give kids an op-portunity to be creative and learn about some of the many Wisconsin cheeses produced in Green County.”
To enter the competition, children must first develop the cold sandwich recipe and then have their picture taken holding or eating the sandwich. The photo and completed entry form must be submitted by Aug. 20. Entry forms and more information about the cheese sandwich contest are available at www.cheesedays.com and the Cheese Days office in the lower level of the Green County Courthouse in downtown Mon-roe. Entries can be mailed, e-mailed or dropped off at the Cheese Days office.
Entries will be judged by an indepen-dent panel of cheese sandwich lovers, and finalists will be named for each
age group (6 and under, 7-9 and 10-12). Finalists will be announced by Sept. 3 and will be invited to appear with their sandwich entries on stage during the Cheese Days celebration on Sept. 15. Children must attend the final judging to win the contest. Finalists will be judged on creativity, originality and a brief on-stage interview to determine the grand prize winner for each age group.
Each finalist will receive a gift pack-age and the top winner in each age group will receive a special grand prize. All sandwich recipes and photos entered in the contest will be compiled into a booklet that will be available to this year’s Cheese Days festival attendees.
For more information about the contest or Cheese Days, call the Cheese Days office at 608-325-7771 or visit www.cheesedays.com. CMN
Grassland Dairy now offers Organic Butter GREENWOOD, Wis. — Grassland Dairy Products Inc. recently introduced its new Organic Butter.
Grassland Organic Butter is all-natural, unsalted, has no trans fat and is gluten free. It is certified by Quality Assurance International, a USDA-accredited certifying agent whose programs verify organic integrity at each link of the product chain.
The product is available in 1-pound portions with 18 per case.
The packaging features an image of Verna, a Holstein cow bred in Clark County, Wis., where Grassland is located, that was a 4-H project of the dairy founder’s great-granddaughter and won grand champion honors at the Wisconsin State Fair Junior Show in 1978.
For more information, visit www.grassland.com. CMN
Second: Sprout Creek Farm, Pough-keepsie, N.Y., Madeleine.
Third: Boston Post Dairy LLC, Enos-burg Falls, Vt., Tres Bonne.
Third: Latte Da Dairy, Flower Mound, Texas, Latte Da Caerphilly.• MS: Open Category — Aged Over 60 Days — Made From Sheep’s Milk or Mixed Milks
First: Black Sheep Creamery, Che-halis, Wash., St. Helens.
Second: Willamette Valley Cheese, Salem, Ore., Perrydale.
Third: Everona Dairy, Rapidan, Va., Stony Man.
Third: Kokoborrego Cheese Co., Mount Gilead, Ohio, Owl Creek Tomme.• MF: Open Category For All Cheeses with Flavor Added — All Milks
First: Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Foenegreek.
Second: Ruggles Hill Creamery, Hardwick, Mass., Lea’s Great Meadow.
Third: Nicasio Valley Cheese Co., San Rafael, Calif., Foggy Morning with Garlic and Basil.N. FRESH GOAT’S MILK CHEESES• NO: Fresh Goat Rindless — Extruded Shape, Logs, Cylinders, Buche Style or in Containers, Cups, Tubs, Cryovac
First: Sierra Nevada Cheese Co., Wil-lows, Calif., Bella Capra Chevre.
Second: Coach Farm, Pine Plains, N.Y., Coach Farm Fresh Curd.
Second: Three Graces Dairy LLC, Marshall, N.C., Plain Jane.
Third: Woolwich Dairy, Lancaster, Wis., Woolwich Dairy Original Chevrai.• NS: Fresh Goat Cheese — Hand Shaped, Formed or Molded
First: Baetje Farms LLC, Bloomsdale, Mo., Coeur de la Créme-Plain.
Second: Mystery Bay Farm, Nordland, Wash., Fresh Chevre.
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First: Green Dirt Farm LLC, Weston, Mo., Fresh Nettle.
Second: Green Dirt Farm LLC, Weston, Mo., Fresh Rosemary.
Third: Hidden Springs Creamery, Westby, Wis., Driftless-Cranberry Cin-namon.P. MARINATED CHEESES• PC: Open Category Marinated in Liquids and Ingredients — Made From Cow’s Milk
Sartori Reserve Merlot BellaVitano.Third: Calabro Cheese Corp., East
Haven, Conn., Ciliegine Salad.Third: Formaggio Italian Cheese,
Hurleyville, N.Y., Grilled Vegetable w/ Ciliegine.• PG: Open Category Marinated in Liquids and Ingredients — Made From Goat’s Milk
First: No award given.Second: Laura Chenel’s Chevre,
Sonoma, Calif., Laura Chenel’s Chevre Cabecou.
Third: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Mountain Chevre in Marinade.• PS: Open Category Marinated in Liquids and Ingredients — Made From Sheep’s Milk or Mixed Milks
First: Carr Valley Cheese Co. Inc., La Valle, Wis., Canaria.
Second: Grafton Village Cheese, Grafton, Vt., Eweden, Apple Pie.
Third: No award given.Q. CULTURED MILK PRODUCTS• QC: Cultured Products — Made From Cow’s Milk
Second: Redwood Hill Farm, Sebas-topol, Calif., Plain Yogurt.
Third: Sierra Nevada Cheese Co., Willows, Calif., Capretta Greek Yogurt.• QE: Yogurts — Plain With No Additional Ingredients — Made From Sheep’s Milk
First: Old Chatham Sheepherding Co., Old Chatham, N.Y., Sheep’s Milk Yogurt Plain.
Second: Best Baa Dairy, Conn, Ontario, Best Baa Dairy Sheep Milk Yogourt Plain.
Third: La Moutonnière Inc., Ste-Helene-de-Chester, Quebec, Royogourt.• QQ: Yogurts — Flavor Added — All Milks
First: Three Happy Cows LLC, Dal-las, Three Happy Cows Honey Greek Yogurt.
Second: Redwood Hill Farm, Sebas-topol, Calif., Peach Yogurt.
Third: Three Happy Cows LLC, Dallas, Three Happy Cows Blueberry Drinkable Yogurt.
Third: Three Happy Cows LLC, Dallas, Three Happy Cows Strawberry Drinkable Yogurt.
Turn to BUTTER, page 17 D
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Third: Vermont Butter & Cheese Creamery, Websterville, Vt., Cultured Butter Lightly Salted.• RO: Unsalted Butter With or Without Cultures — Made From Cow’s Milk
First: Cabot Creamery Cooperative, West Springfield, Mass., Cabot Unsalted Butter.
Third: CROPP Cooperative/Organic Valley, La Farge, Wis., Organic Euro-pean Style (Cultured) Butter.• RM: Butter With or Without Cultures — Made From Goat’s, Sheep’s or Mixed Milks
Third: Gold Creek Farms, Kamas, Utah, Truffle Butter.
Third: Shatto Milk Co., Osborn, Mo., Garlic Butter.S. CHEESE SPREADS• SC: Open Category Cold Pack Style — All Milks
First: Carr Valley Cheese Co. Inc., La Valle, Wis., Sharp Cheddar Spread.
Second: Lactalis USA Inc., Merrill, Wis., Rondele Feta Spreadable Cheese.
Second: Scott’s of Wisconsin, Sun Prairie, Wis., Sharp Cheddar Cold Pack Cheese Food.
Third: Pine River Pre-Pack Inc., Newton, Wis., Aged Asiago Cold Pack Cheese Food.
• SF: Cold Pack Cheese Food and Cheese Spreads — Flavor Added — Spices, Herbs, Seasonings, Fruits — Maximum Moisture 44 percent — All Milks
First: Carr Valley Cheese Co. Inc., La Valle, Wis., Horseradish Spread.
Second: Pine River Pre-Pack Inc., Newton, Wis., Swiss & Almond Cold Pack Cheese Food.
Third: Family Fresh Pack, Belleville, Wis., Sugar Brook Capital Amber Cold Pack.• SA: Open Category Spreads with Flavors Using a Base with Moisture Higher Than 44 percent — All Milks
First: Rising Sun Farms, Phoenix, Ore., Curry Cheese Torta.
Second: Rising Sun Farms, Phoenix, Ore., Mediterranean Cheese Torta.
Third: Emmi Roth USA, Monroe, Wis., Serafina Garlic & Herb Spread.
Third: Mozzarella Co., Dallas, Pecan Praline Mascarpone.T. AGED SHEEP’S MILK CHEESES• TO: Open Category
First: Grafton Village Cheese, Graf-ton, Vt., Bismark.
Third: Grafton Village Cheese, Graf-ton, Vt., Bear Hill.• VA: Cheeses Aged More than 90 Days with up to 44 percent Moisture — All Milks
First: Uplands Cheese, Dodgeville, Wis., Pleasant Ridge Reserve.
Second: Consider Bardwell Farm, West Pawlet, Vt., Rupert.
Third: Emmi Roth USA, Monroe, Wis., Raclette. CMN
from the whey component on the first 100,000 pounds of bulk milk produced daily. The exemption would be only on the whey portion of the Class 4 formula.
WUD was one of the groups that had petitioned for a hearing that was held earlier this year to consider changes to the Class 4b formula. Effective Aug. 1, CDFA increased the cap on the whey factor value in the Class 4b formula from $0.65 per hundredweight to $0.75 per hundredweight, while maintaining the current floor of $0.25 per hundredweight. For each 5-cent “step” in the dry whey commodity price, the corresponding whey factor will increase in $0.0625-per-hundredweight increments. CDFA Secretary Karen Ross made this ruling despite a recommendation from a CDFA panel dairy experts and economists to leave the whey factor unchanged.
However, the decision was not nearly the increase California dairy producers had hoped to see.
“While we appreciate the secretary’s willingness to change the Class 4b formula despite the panel recommen-dation after the last hearing, we still believe it falls short of a fair method to price whey,” says WUD CEO Michael Marsh in the Aug. 6 petition.
Recognizing the CDFA panel’s concern for smaller cheesemakers’ inability to process whey, WUD pro-poses an exemption on the first 100,000 pounds of bulk milk processed daily for cheesemakers of all sizes. In return, the group requests that the cap of $0.75 per hundredweight be removed on the sliding scale, a compromise that WUD says would allow dairy producers to get a fair return on the whey value while allowing smaller cheesemakers to stay in business.
“WUD is deeply concerned about the current plight of dairy families and while a 50-cent temporary price increase will not make dairy margins positive again, we believe that such an emergency price relief is required to at least ‘slow the bleeding,’” Marsh writes in the petition, noting the impact this summer’s drought has had on feed prices and the rising number of dairy farms in the state going out of business.
Responses from other organizations and companies to the petition also have been submitted to CDFA this week. The California Dairywomen Association (CDWA) and Lorinda Dairy, Turlock, Calif., expressed their full support for WUD’s petition.
“California dairy families are suffer-ing severe economic hardship at this time,” writes Linda Lopes, president of CDWA. “While we appreciated your willingness to help after the last hear-ing, we believe it falls short of what we need to survive.”
Saputo Cheese USA Inc. and Dairy Institute of California both submitted letters asking that Ross deny the WUD petition.
“As you expressed in your July 20, 2012 letter announcing your decision, solutions sought by producers are only a part of a much larger issue: the long-term direction of the California dairy industry,” writes Rachel Kaldor, executive director, Dairy Institute of California. “We would very much regret a delay in moving forward with the work of the Dairy Future Task Force in favor of yet another hearing which replays most of the same issues, and has sparse hope of solving the immediate and future challenges facing producers and processors.”
To read the petition, corre-spondence and most recent up-dates, visit http://cdfa.ca.gov/dairy/ uploader/postings/petitions/. CMN
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per cow also is reduced due to tighter feed supplies. USDA now forecasts 2012 milk production will be 200.0 billion pounds, down 1.6 billion pounds from the July forecast. Production in 2013 now is forecast by USDA to total 198.9 billion pounds, 2.8 billion pounds lower than last month’s forecast. In 2011, U.S. milk production totaled 196.2 billion pounds.
In its reports, USDA says forecasts for 2012 imports are increased on both a fat and skim-solids basis and are raised on a fat basis for 2013. Exports are raised for 2012 but exports for 2013 are reduced from last month on tighter
NEWS/BUSINESS
Missouri announces milk product recall from Shatto DairyOSBORN, Mo. — The Missouri State Milk Board, in conjunction with the Missouri Department of Agriculture and the Missouri Department of Health and Senior Services, this week announced that milk products produced by Shatto Dairy, Osborn, Mo., are being recalled.
Test results received on Wednesday indicated levels of residual phospha-tase above the standard for Grade A pasteurized milk after routine testing of samples collected Monday, state of-ficials say. Residual phosphatase may indicate potentially unpasteurized or improperly pasteurized milk, which can contain harmful pathogens that may lead to foodborne illness.
Shatto Dairy’s plant operations have been temporarily suspended, pending the results of the investigation by the State Milk Board and Missouri depart-ments of Agriculture and Health and Senior Services.
The recalled milk is packaged in glass bottles of varying sizes and labeled Grade A. Among the recalled prod-ucts are unflavored whole, 2-percent, 1-percent and skim milks, half and half, cream, and cotton candy flavored whole milk with code dates of Aug. 17, 19 and 20.
Missouri state officials note that individuals who have the products listed above should not consume them, and the products should be returned to the place of purchase or discarded.
The milk products may have been sold in both Missouri and Kansas. State officials are working with the company to compile a list of retailers to whom the product may have been distributed and to determine when consumers may have purchased the product. CMN
MADISON, Wis. — Technical cheese evaluators are being sought by Wiscon-sin Cheese Makers Association (WCMA) to judge entries in the 2013 United States Championship Cheese Contest to be held in Green Bay, Wis., March 12-13.
“The judging corps for the 2013 United States Championship Cheese Contest will be comprised of 38 cheese experts,” says John Umhoefer, executive director of WCMA. “This represents the largest team of judges we have gathered for this event and reflects the continued growth of the contest in terms of entry numbers and variety of cheeses.”
Complete contest information will be available Nov. 1 at www.uschampi-oncheese.org. Entry forms and fees for the contest are due Feb. 6.
Expert cheese graders and eval-uators should contact Jane Cis-ler of WCMA at 608-828-4550 or [email protected]. CMN
Judges sought for 2013 U.S. contest
supplies. Ending stocks are reduced.Product prices are forecast higher
for 2012 and 2013 as tighter supplies support prices. The 2012 cheese price is forecast to average in the $1.635-$1.655 per pound range, up from last month’s forecast of $1.590-$1.620. In 2013, the cheese price forecast is increased to $1.640-$1.740, up from $1.605-$1.705 last month.
Butter is forecast to average $1.535-$1.575 in 2012 and $1.515-$1.645 in 2013. Nonfat dry milk is forecast to average $1.250-$1.270 in 2012 and $1.350-$1.420 in 2013. The dry whey price is forecast to be in the $0.550-$0.570 range in 2012 and $0.570-$0.600 in 2013.
With higher product prices, both Class III and Class IV price forecasts
are raised as well. The Class III price forecast for 2012 has been increased to $16.50-$16.70 per hundredweight, up from $16.00-$16.30 in last month’s forecast. In 2013, the Class III price forecast is increase to $16.70-$17.70, up from $16.25-$17.25 forecast last month.
The Class IV price forecast is in-creased to $15.10-$15.40 for 2012, up from $14.55-$14.95 last month. The 2013 Class IV price forecast is increased to $15.90-$17.00, up 50 cents from last month’s forecast.
USDA says this leads the all-milk price forecast for 2012 to now average $17.55-$17.75, up from the $17.05-$17.35 forecast last month. The 2013 all-milk price is forecast to average $17.80-$18.80, up 45 cents from last month. CMN