Woolwich, Upstate Niagara, Gifford’s named WDE champs · 2012-09-14 · wkrvh ri wkh dxwkruv dqg gr qrw qhfhvvdulo\ uhÁhfw wkrvh ri 4xduqh 3xeolvklqj //& ged &khhvh 0dunhw 1hzv

$Page 1: Woolwich, Upstate Niagara, Gifford’s named WDE champs · 2012-09-14 · wkrvh ri wkh dxwkruv dqg gr qrw qhfhvvdulo\ uhÁhfw wkrvh ri 4xduqh 3xeolvklqj //& ged &khhvh 0dunhw 1hzv$
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

Cream Cheese.

9ROXPH��$XJXVW��1XPEHU��

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.

Third: Foremost Farms, Cochrane, Wis., Cheddar, 98.90.• Sharp Cheddar

First: Wisconsin Aging & Grad-ing Cheese (manufactured by Land O’Lakes, Kiel, Wis.), Little Chute, Wis., Sharp Cheddar, 99.45.

Second: Land O’Lakes Inc., Kiel, Wis., Sharp Cheddar, 99.35.

Third: Associated Milk Pro-ducers Inc., Blair, Wis., Sharp Cheddar, 99.25.• Aged Cheddar

First: Land O’Lakes Inc., Kiel, Wis., Aged Cheddar, 99.05.

Second: Foremost Farms USA, Marshfield, Wis., Aged Cheddar, 98.95.

Third: Masters Gallery Foods, Plymouth, Wis., Aged Cheddar, 97.70.• Colby, Monterey Jack

First: Associated Milk Pro-ducers Inc., Jim Falls, Wis., Colby Jack, 99.70.

Second: Saputo, Black Creek, Wis., Monterey Jack, 99.25.

Third: Jerome Cheese Co., Je-rome, Idaho, Monterey Jack, 99.20.• Swiss

First: Swiss Valley Farms, Monona, Iowa, Baby Swiss

Wheel, 99.40.Second: Swiss Valley Farms,

Monona, Iowa, Swiss Block, 99.35.

Third: Swiss Valley Farms, Monona, Iowa, Baby Swiss Block, 98.40.• Brick, Muenster

First: Mill Creek Cheese LLC, Arena, Wis., Muenster, 99.50.

Second: Mill Creek Cheese LLC, Arena, Wis., Brick, 99.45.

Third: Babcock Dairy, Madi-son, Wis., Brick, 99.40.• Mozzarella

First: Sorrento Lactalis, Nampa, Idaho, Low Moisture Whole Milk Mozzarella, 98.85.

Second: Lake Norden Cheese Co., Lake Norden, S.D., Low Moisture Whole Milk Mozzarella, 98.35.

Third: Jerome Cheese Co., Jerome, Idaho, Low Moisture Park Skim Mozzarella, 98.10.• Fresh Mozzarella

First: Lactalis, Tipton, Calif., Mozzarella Fresca Me-dallion, 99.90.

Second: Formaggio Italian Cheese, Hurleyville, N.Y., Mari-nated Ciliegine Tub, 99.85.

Third: Formaggio Ital-ian Cheese, Hurleyville, N.Y., Grilled Veggie & Ciliegine Tub, 99.75.

USDA Aug. report bumps up milk price forecasts

Turn to WDE, page 14 D

Turn to HEARING, page 17 D

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

Scan this code for breaking news and the latest markets!

A

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.

Reprinted with permission from the Aug. 10, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

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�$PHULFDQ�&RS\ULJKW� &RQYHQWLRQV�� 1R� SDUW� RI� WKLV� SXEOLFDWLRQ� PD\� EH�UHSURGXFHG��VWRUHG�LQ�D�UHWULHYDO�V\VWHP�RU�WUDQVPLWWHG�LQ�DQ\�IRUP�RU�E\�DQ\�PHDQV��PHFKDQLFDO�� SKRWRFRS\LQJ��HOHFWURQLF�UHFRUGLQJ�RU�RWKHUZLVH��ZLWKRXW�WKH�SULRU�ZULWWHQ�SHUPLVVLRQ�RI�4XDUQH� 3XEOLVKLQJ� //&�� 2SLQLRQV� H[SUHVVHG� LQ� DUWLFOHV� DUH�WKRVH� RI� WKH� DXWKRUV� DQG� GR� QRW� QHFHVVDULO\� UHÁHFW� WKRVH� RI�4XDUQH�3XEOLVKLQJ�//&�GED�&KHHVH�0DUNHW�1HZV��&KHHVH�0DUNHW�1HZV��GRHV�QRW�HQGRUVH�WKH�SURGXFWV�RI�DQ\�DGYHUWLVHU�DQG�GRHV�QRW�DVVXPH�DQG�KHUHE\�GLVFODLPV�DQ\�OLDELOLW\�WR�DQ\�SHUVRQ�IRU�DQ\�ORVV�RU�GDPDJH�FDXVHG�E\�HUURUV�RU�RPLVVLRQV�LQ�WKH�PDWHULDO�FRQWDLQHG�KHUHLQ��UHJDUGOHVV�RI�ZKHWKHU�VXFK�HUURUV�UHVXOW�IURP�QHJOLJHQFH��DFFLGHQW�RU�DQ\�RWKHU�FDXVH�ZKDWVRHYHU��&RS\ULJKW��E\�4XDUQH�3XEOLVKLQJ�//&�Subscriptions:��IRU�8�6��VHFRQG�FODVV�GHOLYHU\��IRU�8�6��ÀUVW�FODVV�GHOLYHU\�LQFOXGLQJ�&DQDGD�DQG��,QWHU�QDWLRQDO�UDWH�WR�DOO�RWKHUV��3ULQWHG�LQ�8�6�$�

Susan Quarne, 3XEOLVKHU (PH 608/831-6002; FAX 608/831-1004)��e-mail: [email protected] Kate Sander, (GLWRULDO�'LUHFWRU (PH 509/962-4026; FAX 509/962-4027)��e-mail: [email protected] Sowerwine, 6HQLRU�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected] Archwamety, 1HZV�:HE�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected] Aaron Martin, 1HZV�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected]

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

WEBSITE: �www.cheesemarketnews.com

Dry Products* August 10, 2012

DRY BUTTERMILK(FOB)Central & East: $1.2425(+10 1/2)-$1.3000.(FOB) West: $1.1300(+3)-$1.2500(+3); mostly $1.1600(+3)-$1.1900(+3).

EDIBLE LACTOSE(FOB)Central and West: $.7500-$.9500; mostly $.7800-$.8700.

NONFAT DRY MILKCentral & East: low/medium heat $1.2700(+7)-$1.5000(+8); mostly $1.3150(+7)-$1.4200(+13 1/2). high heat $1.3200(-1/2)-$1.6000(+12).West: low/medium heat $1.1700(+2 1/2)-$1.4200(+6); mostly $1.2300(+3)-$1.3500(+3). high heat $1.2100-$1.3800(+2).Calif. manufacturing plants: extra grade/grade A weighted ave. $1.1844(+.0165) based on 5,754,520 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $1.4700(+3)-$1.5500(+5).

DRY WHEYCentral: nonhygroscopic $.4700(+2)-$.5600(+1/2); mostly $.4800(+1 1/2)-$.5450(+1/2).West: nonhygroscopic $.5125(+2 1/4)-$.5600(+1 1/2); mostly $.5200(+1 1/2)-$.5500(+1 3/4).(FOB) Northeast: extra grade/grade A $.5400(+1/2)-$.5600(+1/2).

ANIMAL FEED (Central): Whey spray milk replacer $.3700(+1/4)-$.5050(+1 1/4).

WHEY PROTEIN CONCENTRATE (34 percent): $1.0700(+12)-$1.2750(-1); mostly $1.0900-$1.1525.

CASEIN: Rennet $3.7500-$4.4000; Acid $4.1500-$4.7000.

*Source: USDA’s Dairy Market News

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 an additional month not included in this chart.

AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN 13

101/6,540

1.7621.8971.9111.9201.8981.8801.8501.8501.8501.8501.840

1,3661,3871,0981,1531,120

1687951463735

CHEESE FUTURES for the week ended August 9, 2012 (Listings for each day by month, settling price and open interest)

1.7651.9001.9321.9201.9001.8851.8601.8671.8601.8571.840

1,3671,4161,0971,1501,120

1728458514235

157/6,592

1.7631.9071.9301.9161.9021.8851.8601.8671.8601.8301.841

1,3681,4231,0951,1011,130

1728459514235

Fri., August 3 Mon., August 6 Tues., August 7 Wed., August 8 Thurs., August 9

1.7561.8761.9111.9091.8801.8771.8251.8351.8351.8451.840

1,3661,3751,0961,1461,112

1647946463235

194/6,497

1.7561.8511.8751.8951.8671.8601.8331.8401.8501.8501.860

1,3661,3741,0881,1151,114

1627443392933

149/6,437 92/6,560


AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN 13

35/1,663

53.9859.5060.5061.4362.5059.0058.0056.0356.0055.0055.00

279304291271293

242528191821

DRY WHEY FUTURES* for the week ended August 9, 2012 (Listings for each day by month, settling price and open interest)

53.9557.5060.5061.4362.4559.0058.0056.7556.5055.5055.00

279306285271293

242730202022

22/1,668

53.5057.5060.5362.5062.9560.0059.0358.7557.0056.5056.00

279306288256294

242730202022

28/1,660


53.9859.5060.5061.4362.0059.0058.0055.5056.0055.0055.00

38/1,643

53.9858.9861.0061.9062.0058.5056.0054.5356.0055.0055.00

279302295263288

232328191821

56/1,636

279302289261288

242528191821

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

Reprinted with permission from the Aug. 10, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Aug. 10, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

August 10, 2012 — 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.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.

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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.


Cash-Settled NDM

415352289205149

15/1,410

AUG12SEP12OCT12NOV12DEC12

Cash-Settled Butter*

AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR 13


877910719690574

61118

4946

2/4,176

166.00174.50175.55176.25175.00174.00174.00174.50175.00

127.00142.00143.25146.50147.50

415352289205149

3/1,410

166.25177.00178.00176.55175.25174.00174.00174.50175.00

875911720690574

61118

4946

6/4,176

127.00142.00145.75148.00149.00

415353291208152

15/1,419

166.28177.00178.50177.03175.25174.00174.00174.50175.00

875912720690574

61118

4946

6/4,177





AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN13JUL13AUG13SEP13OCT13NOV13DEC13JAN14

Class III Milk#

17.5619.1919.6219.6719.4719.0718.7118.7018.7418.6418.5418.7118.4118.2518.0818.0818.0017.60

4,0694,9663,7653,2203,0571,041

893783614523450368313269227215196

1

1,505/24,970

17.5919.2519.7719.7819.5719.1218.7318.7018.7518.6518.6318.7318.4418.3018.0818.0518.0017.60

4,0205,0623,9153,2393,0841,052

897786619532456381316269228216197

1

1,313/25,270

17.6319.2519.8019.7819.6719.2218.8518.8018.7518.7318.7518.7918.6018.3518.0918.0718.0017.60

4,0975,1254,0313,2603,0831,060

897794632536463388320273251219198

1

1,225/25,628


Class IV Milk*

AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR13MAY 13

15.6516.8017.4517.6517.5017.0017.0017.0017.0017.00

124132776163

86777

15.6616.8017.4517.6517.6017.0017.0017.0017.0017.00

124132

776163

86777

0/494

15.6617.3018.0018.0018.0017.0017.0017.0017.0017.00

124132

776163

86777

0/494

CME FUTURES for the week ended August 9, 2012


0/494

17.5719.1219.5519.6519.3518.9918.6318.5518.5818.3818.3718.4518.3118.1818.0018.0017.9617.60

15.6516.8017.3517.5517.5017.0017.0017.0017.0017.00

127.00142.00143.25144.00145.50

165.50173.50175.50176.25175.00174.00174.00174.50175.00

34/4,175

25/1,396

0/494

1,882/24,468

17.4918.7719.2019.3619.2018.8518.5018.4018.3718.3518.3118.3018.3018.1818.0018.0017.9617.60

1,563/24,083

15.6516.6617.0117.2517.3516.5016.5016.5016.3016.30

124132

77616386777

0/494

127.00139.50140.75144.00145.50

414352285197140

13/1,388

164.25171.00173.00173.00172.00172.00170.00170.50171.00

877909719693566

57109

4946

21/4,157

4,1354,7673,5793,1762,9581,020

853749569479417330269220199189173

1

124132

776163

86777

414352287200143

877909719690574

61118

4946

127.00142.00143.25146.50147.00

4,0574,8853,6643,1823,0471,037

865762596492428341285235210199182

1

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: 7/21/12

$1.648812,044,062

$1.7716$1.6898

9,007,98635.00

$1.54822,760,877

$1.176117,359,050

$0.510110,161,253

*$1.6766*14,427,344

*$1.8069*$1.7190

*9,702,791*34.83

$1.56892,346,610

*$1.1990*15,059,697

*$0.5099*8,569,002

7/28/12 7/14/12

$1.644511,762,237

$1.7758$1.6930

*10,384,66934.97

*$1.5375*3,875,056

$1.158617,261,958

$0.49489,826,447

$1.712111,507,534

$1.8059$1.7189

9,342,816$34.86

$1.63113,288,718

$1.214412,927,686

$0.51976,738,920

8/4/12


4 CHEESE MARKET NEWS® — August 10, 2012

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Perspective:Export Expertise

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

Reprinted with permission from the Aug. 10, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the Aug. 10, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

NEWS/BUSINESSAugust 10, 2012 — CHEESE MARKET NEWS® 5

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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



NEWS/BUSINESS

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

First: Enlogio Martinon, Beehive Cheese Co., Uintah, Utah, Promontory, 98.10.

Second: Tim Armstrong, Darigold Inc., Sunnyside, Wash., Sharp Cheddar Cheese, 95.50.

Third: Doug Palmer, Utah State University, Logan, Utah, Sharp Ched-dar, 94.80.• Class 4: Aged Cheddar — 12 to 24 months

First: Doug Palmer, Utah State University, Logan, Utah, Aged Creamy White Cheddar, 94.70.

Second: Dale Humphreys, Gossner Foods, Logan, Utah, Aged Cheddar Cheese, 94.50.

Third: Randall Bagely, Utah State Uni-versity, Logan, Utah, Aged Cheddar, 93.35.• Class 5: Aged Cheddar — older than 24 months

First: Clyde Johnson, Gossner Foods, Logan, Utah, Aged Cheddar, 95.30.

Second: Dave Irish, Utah State University, Logan, Utah, Creamy Aged Cheddar, 93.85.

Third: Blake Manwaring, Manwar-ing Cheese, Rigby, Idaho, Aged Cheddar, 93.75.• Class 6: Colby/Monterey Jack/Muenster

First: AJ Hunter, Gossner Foods, Heyburn, Idaho, Colby Jack, 99.55.

Second: Tim Chadd, Glanbia Foods Inc., Twin Falls, Idaho, Colby, 98.55.

Third: Nick Knecht, Gossner Foods, Logan, Utah, Muenster, 98.15.• Class 7: Hard Italian Cheese

First: Dave Campbell, Utah State University, Logan, Utah, Aged Parme-san (Aggiano), 97.55.

Second: Randall Bagely, Utah State University, Logan, Utah, Aged Parme-san (Aggiano), 97.20.

Third: Doug Palmer, Utah State Uni-versity, Logan, Utah, Aged Parmesan (Aggiano), 97.00.• Class 8: Soft/Semi-soft and Fresh Italian Cheese

First: Makeroom TC, Sorrento Lac-talis, Nampa, Idaho, 5-pounds, Whole Milk, 99.40.

Second: Fresh Mozzarella Depart-ment D, Sorrento Lactalis, Nampa, Idaho, 8-ounce Vacuum Pack Fresh Mozzarella, 98.90.

Third: Team 3, Jerome Cheese Co., Jerome, Idaho, Provolone, 98.80.• Class 9: Spiced Cheese — peppers, peppercorns or savory spices

First: Jake Dorman, Glanbia Foods Inc., Twin Falls, Idaho, Habanero, 99.10.

Second: Oliver Ford, Beehive Cheese Co., Uintah, Utah, Big John’s Cajun, 96.70.

Third: Troy Young, Gossner Foods, Heyburn, Idaho, Pepperjack, 95.80.• Class 10: Flavored Cheese — herbs, fruits, vegetables, flowers, syrups or smoked cheeses

First: Clyde Johnson, Gossner Foods,

Logan, Utah, Smoked Swiss, 99.50. Second: Eric Humphries, Gossner

Foods, Logan, Utah, Smoked Swiss, 99.45.

Third: Gregg Allen, Gossner Foods, Logan, Utah, Smoked Swiss, 99.10.• Class 11: Open Reduced Fat Cheese

First: Alicia Amick, Sorrento Lacta-lis, Nampa, Idaho, Reduced Fat String Cheese, 98.95.

Second: Darigold Inc., Boise, Idaho, Fat Free Cottage Cheese, 97.70.

Third: Adelpho Estevez, Sorrento Lactalis, Nampa, Idaho, Reduced Fat String Cheese, 97.65.• Class 12: Open Class

First: Marvin Sharp, Litehouse Inc. Sandpoint, Idaho, Blue Cheese, 99.65.

Second: Team 2, Jerome Cheese Co., Jerome, Idaho, Shredded Monterey Jack/Cheddar, 99.60.

Third: Cream Cheese Department TB, Sorrento Lactalis, Nampa, Idaho, 5-pound Mascarpone, 99.20.• Class 13: Swiss Cheese

First: Stephen Colten, Gossner Foods, Logan, Utah, Baby Swiss, 99.45.

Second: Brian Wilson, Gossner Foods, Heyburn, Idaho, Swiss, 98.80.

Third: Troy Young, Gossner Foods, Heyburn, Idaho, Swiss-Reduced Fat, 98.50.• Class 14: Farmstead Cheese

First: Travis Ballards, Ballard Cheese LLC, Gooding, Idaho, Danish Pearl (Gouda Style), 99.60.

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.

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ACSContinued from page 1

For more information please visit www.cedargrovecheese.com

NEWS/BUSINESS

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

First: Umbuzi Farm, Fort Myers, Fla., Cream Cheese.

Second: Vermont Butter & Cheese Creamery, Websterville, Vt., Creamy Goat Cheese Classic.

Third: Montchevré-Betin Inc., Bel-mont, Wis., Montchevré Fromage Blanc.• AS: Open Category — Made From Sheep’s Milk or Mixed Milks

First: Quality Cheese Inc., Vaughan, Ontario, Buffalo Ricotta.

Second: La Fromagerie Alexis de Portneuf, St. Laurent, Quebec, Chèvre des Neiges.

Second: La Moutonniere Inc., Ste-Hélène-de-Chester, Quebec, Neige De Brebis.

Third: Fruition Farms Dairy & Creamery, Larkspur, Colo., Whole Sheep’s Milk Ricotta.

Third: Mozzarella Co., Dallas, Gras-sias.• AM: Mascarpone — Made From Cow’s Milk

First: Miceli Dairy Products, Cleve-land, Ohio.

Second: Vermont Butter & Cheese Creamery, Websterville, Vt.

Third: Sorrento Lactalis, Nampa, Idaho.• AR: Ricotta — Made From Cow’s Milk

First: LiuzziAngeloni Cheese, Hamden, Conn., Hand Dipped Ricotta.

Second: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Ricotta con Latte Whole Milk.

Second: Calabro Cheese Corp., East Haven, Conn., Hand Dipped Ricotta.

Third: Maplebrook Farm, Benning-ton, Vt., Ricotta Hand-Dipped.• AQ: Fromage Blanc, Fromage Frais and Quark — Made From Cow’s Milk

First : Vermont Butter & Cheese Creamery, Websterville, Vt., Quark.

Second: Nicasio Valley Cheese Co., Nicasio, Calif., Foggy Morning.

Third: Vermont Butter & Cheese Creamery, Websterville, Vt., Fromage Blanc.B. SOFT RIPENED CHEESES• BA: Open Category — Made From Cow’s Milk

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

Second: Cellars at Jasper Hill, Greensboro, Vt., Harbison.

Third: Sweet Grass Dairy, Thomas-ville, Ga., Green Hill.• BB: Brie — Made From Cow’s Milk

First: Brazos Valley Cheese, Waco, Texas, Eden.

Second: Brazos Valley Cheese, Waco, Texas, Brie.

Third: Agropur Fine Cheese, St. Hubert, Quebec, Brie Normandie.

Third: Marin French Cheese Co., Petaluma, Calif., Rouge et Noir Origi-nal Brie.• BC: Camembert — Made From Cow’s Milk

First: Lactalis American Group Inc., Belmont, Wis., Camembert 8-ounce President.

Second: Marin French Cheese Co., Petaluma, Calif., Rouge et Noir Original Camembert.

Third: Agropur Fine Cheese, St. Hubert, Quebec, Grand Camembert L’Extra.• BG: Open Category — Made From Goat’s Milk

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

Second: Looking Glass Creamery LLC, Fairview, N.C., Ellington.

Second: Quality Cheese Inc., Vaughan, Ontario, Ash Goat.

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

First: McCadam Cheese, Chateaugay,

N.Y., McCadam Muenster.Second: Edelweiss Creamery, Mon-

ticello, Wis., Muenster.Third: Morning Star Farm, Cokato,

Minn., Muenster.• CY: Colby — Made From Cow’s Milk

First: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Colby.

Second: Cedar Grove Cheese Inc., Plain, Wis., Marbled Colby.

Third: DCI Cheese Co., Richfield, Wis., Black Creek Colby.

Third: Widmers Cheese Cellars, Theresa, Wis., Traditional Colby.• CC: Original Recipe/Open Category — Made From Cow’s Milk

First: Spring Day Creamery, Dur-ham, Maine, La Vie en Rose.

Second: Plymouth Artisan Cheese, Plymouth, Vt., Original Plymouth.

Second: Point Reyes Farmstead Cheese Co., Point Reyes, Calif., Point Reyes Toma.

Third: Cowgirl Creamery, Petaluma, Calif., Wagon Wheel.• CG: Original Recipe/Open Category — Made From Goat’s Milk

First: Vermont Butter & Cheese Creamery, Websterville, Vt. , Coupole.

Second: Ruggles Hill Creamery, Hardwick, Mass., Brothers’ Walk.

Third: Rivers Edge Chevre, Logsden, Ore., Rivers Edge Chevre Beltane.• CS: Original Recipe/Open Category — Made From Sheep’s Milk or Mixed Milks

First: Beecher’s Handmade Cheese, Seattle, Flagsheep.

Second: Vermont Butter & Cheese Creamery, Websterville, Vt., Cremont.

Third: La Moutonniere Inc., Ste-Hélène-de-Chester, Quebec, Sein D’Hélène.

Turn to AMERICAN, page 8 D



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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: Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Aged (9-12 month).

Third: Willamette Valley Cheese, Salem, Ore., Farmstead Gouda.• DF: Dutch Style — Flavor Added — Spices, Herbs, Seasonings, Fruits, etc. — All Milks

First: Vintage Cheese of Montana, Bozeman, Mont., Mountina-Mocha.

Second: Oakdale Cheese & Spe-cialties, Oakdale, Calif., Cumin Gouda.

Third: Fromagerie Bergeron Inc., St-An-toine-De-Tilly, Quebec, Le Coureur des bois.

Third: Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Cumin.• DC: Open Category — Made From Cow’s Milk

First: Emmi Roth USA, Monroe, Wis., Roth Grand Cru Surchoix.

Second: Leelanau Cheese Co., Sut-ton Bay, Mich., Aged Raclette.

Third: Emmi Roth USA, Monroe, Wis., Roth Grand Cru Original.• DE: Emmental Style with Eye Formation — Made From Cow’s Milk

First: No award given.Second: DCI Cheese Co., Richfield,

Wis., Stella Swiss.Second: Swiss Valley Farms, Mono-

na, Iowa, Baby Swiss Wheel.Third: Central Coast Creamery, Paso

Robles, Calif., Holey Cow.Third: Swiss Valley Farms, Monona,

Iowa, Baby Swiss Block.Third: Swiss Valley Farms, Monona,

Iowa, Swiss Block.• DG: Open Category — Made From Goat’s Milk

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

Second: Redwood Hill Farm, Sebas-topol, Calif., California Crottin.

Third: Vermont Butter & Cheese Creamery, Websterville, Vt., Bijou.• DS: Open Category — Made From Sheep’s Milk or Mixed Milks

First: Sartori Co., Plymouth, Wis., Sar-tori Limited Edition Pastorale Blend.

Second: Valley Shepherd Creamery, Long Valley, N.J., Oktoberkaas.

Third: Fromagerie du Presbytère, Ste-Élizabeth-de-Warwick, Quebec, Pionnier.

E. CHEDDARS• EA: Aged Cheddar — Aged Over 12 and Up To 24 Months — All Milks

First: DCI Cheese Co., Richfield, Wis., Black Diamond 2-Year Aged Cheddar.

Second: Mt. Sterling Cheese Co-op, Mt. Sterling, Wis., Raw Goat Milk Sharp Cheddar.

Third: Vermont Farmstead Cheese Co., South Woodstock, Vt., Governor’s Cheddar.• EF: Cheddar with Sweet Flavorings, Fruits, Seasonings, Herbs, Spices, Alcohol/Spirits — All Milks

First: Beehive Cheese Co. LLC, Uintah, Utah, TeaHive.

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

Third: Beehive Cheese Co. LLC, Uintah, Utah, Barely Buzzed.• EP: Cheddar Flavored with Sweet; Savory; Jalapeño; Chipotle; Red, Green Peppers; Black, White, Green Peppercorns; Garlic; Onions — All Milks

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

Second: Springside Cheese Corp., Oconto Falls, Wis., Olive White Cheddar.

Third: Beehive Cheese Co. LLC, Uintah, Utah, Big John’s Cajun Rubbed.• EC: Cheddar — Aged Up To 12 Months — Made From Cow’s Milk

First: Kraft Foods, Waupaca, Wis., Sharp Cheddar.

Second: The Artisan Cheese Ex-change, Sheboygan, Wis., Deer Creek “The Fawn.”

Third: Kraft Foods Inc., Waupaca, Wis., Limited Edition Extra Sharp Cheddar.• EG: Cheddar — Aged Up To 12 Months — Made From Goat’s Milk,

First: Heartland Creamery, Newark, Mo., Cheddar Goat.

Second: Sierra Nevada Cheese Co., Willows, Calif., Caprae Raw Aged Goat Cheddar.

Third: Central Coast Creamery, Paso Robles, Calif., Goat Cheddar.• EX: Mature Cheddar — Aged Over 24 and Up To 48 Months — All Milks

First: The Artisan Cheese Exchange, Sheboygan, Wis., Deer Creek Reserve.

Second: Cabot Creamery Coop-erative, Montpelier, Vt., Cabot Vintage Choice Cheddar.

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

First: Parmalat Canada, Winchester, On-tario, Balderson Heritage Cheddar 5 Year.

Second: No award given.Third: Carr Valley Cheese Co. Inc.,

La Valle, Wis., 6 Year Cheddar.• EW: Cheddar Wrapped in Cloth, Linen — Aged Up to 12 Months — All Milks

First: Avalanche Cheese Co., Basalt,

Colo., Avalanche Cheese Co. Hand Bandaged Goat Cheddar.

Second: Saxon Cheese LLC, Cleve-land, Wis., Pastures.

Third: Brazos Valley Cheese, Waco, Texas, Cheddar.• EB: Cheddar Wrapped in Cloth, Linen — Aged Over 12 Months — All Milks

First: Fiscalini Cheese Co., Modesto, Calif., Bandage Wrap Cheddar Vintage.

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.

Second: Avalanche Cheese Co., Basalt, Colo., Avalanche Cheese Co. Midnight Blue.

Third: FireFly Farms, Accident, Md., Mountain Top Bleu.• FM: Blue-Veined With a Rind or External Coating — Made From Sheep’s Milk or Mixed Milk

First: Valley Shepherd Creamery, Long Valley, N.J., Crema De Blue.

Second: La Moutonnière Inc., Ste-Helene-de-Chester, Quebec, Blue De La Moutonnière.

Third: Snowy Mountain Sheep Creamery, Eden, Utah, Timpanogos Peak.

Turn to BLUE, page 10 D

AMERICANContinued from page 7

NEWS/BUSINESS


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


Also in Retail WATCH: 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


10 CHEESE MARKET NEWS® — August 10, 2012 R E T A I L R O U N D - U P

For more information please visit www.mctdairies.com

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

First: Emmi Roth USA, Monroe, Wis., Roth GranQueso Reserve.

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

Third: Nuestro Queso LLC, Kent, Ill., Cotija.• GC: Fresh Unripened Category — All Milks

First: Karoun Dairies Inc., Sun Valley, Calif., Queso Del Valle Queso Fresco.

Second: Karoun Dairies Inc., Sun Valley, Calif., Queso Del Valle Panela.

Third: Mozzarella Co., Dallas, Queso Oaxaca.

Third: Nuestro Queso LLC, Kent, Ill., Panela.

Third: Ochoa’s Queseria, Albany, Ore., Don Froylan Queso Oaxaca.• GF: Flavor Added — Spices, Herbs, Seasoning, Fruits — All Milks

First: No award given.Second: No award given.Third: Mozzarella Co., Dallas, Queso

Blanco with Chiles.H. ITALIAN TYPE CHEESES• HP: Pasta Filata Types — All Milks

First: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Sharp Provolone Mandarino.

Second: Loveras Market, Krebs, Okla., Caciocavera.

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: Sartori Co., Plymouth, Wis., Sartori Reserve SarVecchio Parmesan.• HM: Mozzarella Types — All Milks

First: Formaggio Italian Cheese, Hur-leyville, N.Y., Armenian String Cheese.

Second: Burnett Dairy Co-op, Grants-burg, Wis., Mozzarella String Cheese.

Third: Crave Brothers Farmstead Cheese LLC, Waterloo, Wis., Farmers Rope String Cheese.

Third: Lactalis American Group, Buffalo, N.Y., Whole Milk Low Moisture Mozzarella.• HY: Fresh Mozzarella — 8 ounces or more (Balls or Shapes) — All Milks

First: Quality Cheese Inc., Vaughan, Ontario, Buffalo Mozzarella.

Second: BelGioioso Cheese Inc., Green Bay, Wis., BelGioioso Fresh Moz-zarella Thermoform.

Third: Lactalis American Group, Tipton, Calif., Galbani 8-ounce Ball.• HZ: Fresh Mozzarella — Under 8 ounces (Ovalini, Bocconcini, Ciliegine Sizes) — All Milks

First: LiuzziAngeloni Cheese, Ham-den, Conn., Fresh Mozzarella.

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-

land, Ohio, Burrata.Third: Belfiore Cheese Co., Berkeley,

Calif., Belfiore Burrata 8-ounce.I. FETA CHEESES• IC: Feta — Made From Cow’s Milk

First: Maplebrook Farm, Bennington, Vt., Whole Milk Block Feta.

Second: Belfiore Cheese Co., Berke-ley, Calif., Belfiore Mediterranean Style Feta in Brine 12-ounce.

Third: Klondike Cheese Co., Monroe, Wis., Feta in Brine.• IG: Feta — Made From Goat’s Milk

First: Vermont Butter & Cheese Creamery, Websterville, Vt., Feta.

Second: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Mountain Feta.

Third: Umbuzi Farm, Fort Myers, Fla., Feta.• IS: Feta — Made From Sheep’s Milk or Mixed Milks

First: La Moutonnière, Ste-Helene-de-Chester, Quebec, Feta.

Second: Carr Valley Cheese Co. Inc., La Valle, Wis., Sheep Feta.

Third: Best Baa Dairy Ltd., Conn, On-tario, Best Baa Dairy Sheep Milk Feta.

Third: Garden Variety Cheese, Royal Oaks, Calif., Cosmos.•IF: Flavor Added — Spices, Herbs, Seasoning, Fruits — All Milks

First: Klondike Cheese Co., Monroe, Wis., Peppercorn Feta.

Second: La Moutonnière, Ste-Helene-de-Chester, Quebec, Feta in Oil with Herbs.

Third: Chapel’s County Creamery, Easton, Md., Marinated Feta.J. LOW FAT/LOW SALT CHEESES• JL: Fat Free and Low Fat Cheeses

First: Agropur Fine Cheese, St. Hu-bert, Quebec, Allegro probio 7-percent.

Second: Lactalis American Group, Buffalo, N.Y., Low Fat Ricotta.

Third: Klondike Cheese Co., Monroe, Wis., Low Fat Feta.• JR: Light/Lite and Reduced Fat Cheeses

First: Fromages CDA Inc., Anjou, Quebec, L’Empereur Léger.

Second: Kraft Foods, Milbank, S.D., Reduced Fat Extra Sharp Cheddar.

Third: Sorrento Lactalis, Nampa, Idaho, Reduced Fat String.• JF: Flavor Added — Spices, Herbs, Seasonings, Fruits — All Milks

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

Second: Lactalis USA Inc., Merrill, Wis., Rondele Garlic & Herbs Light Spreadable Cheese.

Third: Coach Farm, Pine Plains, N.Y., Coach Farm Reduced Fat Fresh Goat Cheese with Pepper.

Turn to FLAVOR, page 12 D


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.

For more information, visit www.yoplait.com. CMN



For more information please e-mail [email protected]

T H E C H E E S E T A B L E

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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

First: DCI Cheese Co., Richfield, Wis., Great Midwest Morel & Leek Jack.

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

Second: DCI Cheese Co., Richfield, Wis., Great Midwest Bruschetta Jack.

Third: DCI Cheese Co., Richfield, Wis., Great Midwest Habanero Jack.

Third: Heber Valley Artisan Cheese, Midway, Utah, Wasatch Back Jack.

Third: Pineland Farms Creamery, New Gloucester, Maine, Pepper Jack.

Third: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Hot Habanero Jack.L. SMOKED CHEESES• LC: Open Category — Made From Cow’s Milk

First: No award given.Second: Fromagerie Bergeron Inc.,

St-Antoine-De-Tilly, Quebec, Le Calumet.Third: Holland’s Family Cheese,

Thorp, Wis., Marieke Gouda Smoked.Third: Karoun Dairies Inc., Sun

Valley, Calif., Karoun Smoked Braided String Cheese.• LG: Open Category — Made From Goat’s Milk, Sheep’s Milk or Mixed Milks

First: Goat Lady Dairy, Climax, N.C., Smoked Round.

Second: Carr Valley Cheese Co. Inc., La Valle, Wis., Smoked Ba Ba Blue.

Third: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Moun-tain Smoked Chevre.• LM: Smoked Italian Styles — All Milks

First: Formaggio Italian Cheese, Hur-leyville, N.Y., Twice Smoked String Cheese.

Second: Gold Creek Farms, Wood-land, Utah, Smoked Parmesan.

Third: Saputo Dairy Products Canada G.P., St. Laurent, Quebec, Smoked Ca-ciocavallo.• LD: Smoked Cheddars — All Milks

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

Second: Carr Valley Cheese Co. Inc., La Valle, Wis., Apple Smoked Cheddar.

Third: Fiscalini Cheese Co., Modesto, Calif., Smoked Cheddar.M. FARMSTEAD CHEESES• MA: Open Category — Soft — All Milks; Aged Up To 60 Days

First: Sequatchie Cove Creamery, Sequatchie, Tenn., Dancing Fern.

Second: Cellars at Jasper Hill, Greensboro, Vt., Weybridge from Schol-ten Family Farm.

Third: Coach Farm, Pine Plains, N.Y., Coach Farm Fresh Goat Cheese.

Third: Rivers Edge Chevre, Logsden, Ore., Rivers Edge Chevre Siltcoos.• MC: Open Category — Semisoft — Made From Cow’s Milk; Aged Over 60 Days

First: Fromages CDA Inc., Anjou, Quebec, Le Baluchon.

Second: Fromages CDA Inc., Anjou, Quebec, Le St-Anne.

Third: Thistle Hill Farm, North Pomfret, Vt., Tarentaise.• ME: Open Category — Hard — Made From Cow’s Milk; Aged Over 60 Days

First: Cricket Creek Farm, William-stown, Mass., Maggie’s Reserve.

Second: Flat Creek Lodge, Swains-boro, Ga., Natural Rind Cheddar.

Second: Fromagerie du Presbytère, Ste-Élizabeth-de-Warwick, Quebec, Louis d’Or.

Second: Fromagerie La Station, Compton, Quebec, Alfred Le Fermier.

Second: Fromagerie La Station, Compton, Quebec, Chemin Hatley.

Second: Robinson Farm, Hardwick, Mass., A Barndance.

Second: Sprout Creek Farm, Pough-keepsie, N.Y., Toussaint.

Third: Nature’s Harmony Farm, Elberton, Ga., Fortsonia.

Third: Uplands Cheese, Dodgeville, Wis., Extra-Aged Pleasant Ridge Reserve.• MG: Open Category — Aged Over 60 Days — Made With Goat’s Milk

First: Ruggles Hill Creamery, Hard-wick, Mass., Greta’s Fair Haven.

FLAVORContinued from page 10


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.

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“Compare the differences ounce for ounce.”

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.

Third: Umbuzi Farm, Fort Myers, Fla., Chevre.

OPENContinued from page 12

Turn to GOAT, page 16 D



For more information please visit www.wdpa.net

Date: Tuesday, October 2

Time: 5:00—7:30 p.m.

World Dairy Expo

Alliant Energy Center

Madison, WI

AUCTION

MARK YOUR CALENDAR

You will receive your auction invitation in the mail in early-September

! On the Auction Block….. Winning entries from the World Dairy Expo Championship Dairy Product Contest

! All bidders have an opportunity to win VISA gift cards

! A portion of the auction proceeds will be used to fund the Dr. Robert

Bradley Scholarship Fund. This Scholarship will be awarded to a student pursuing a career in the dairy industry.

Support your customers… Support the Dairy Industry

• String Cheese First: Burnett Dairy Co-op, Grants-

burg, Wis., String Cheese, 99.90.Second: Burnett Dairy Co-op,

Grantsburg, Wis., String Cheese, 99.70.Third: Cesar’s Cheese, Random

Lake, Wis., Oaxaca Hand Stretched String Cheese, 99.50.• Provolone

First: Dairy Farmers of America, Turlock, Calif., Provolone, 99.60.

Second: Dairy Farmers of America, Turlock, Calif., Provolone, 99.40.

Third: Lactalis, Buffalo, N.Y., Mild Provolone, 99.35.• Blue Veined Cheese

First: Point Reyes Farmstead Cheese Co., Point Reyes, Calif., Point Reyes Bay Blue, 99.25.

Second: Arthur Schuman Inc., Fairfield, N.J., Montforte Gorgonzola Wheel, 98.50.

Third: Arthur Schuman Inc., Fair-field, N.J., Montforte Bleu Wheel, 98.30.• Flavored Natural Cheese

First: Mill Creek Cheese LLC, Arena, Wis., Caraway Cheese, 99.60.

Second: Mill Creek Cheese LLC, Arena, Wis., Smoked Brick, 99.45.

Third: DCI Cheese Co., Richfield, Wis., Great Midwest Habanero Jack, 99.20.• Cold Pack Cheese, Cheese Food, Cheese Spread

First: Pine River Pre Pack Inc., Newton, Wis., Extra Sharp Cheddar Cold Pack, 98.10.

Second: Pine River Pre Pack Inc., Newton, Wis., Chardonnay and Extra Sharp Cheddar Cold Pack, 97.40.

Third: Rising Sun Farms, Phoe-nix, Ariz., Bacon Cheddar Cheese DipnSpread, 97.20.• Reduced Fat

First: Kraft Foods, Glenview, Ill., Re-duced Fat Extra Sharp Cheddar, 98.30.

Second: Sorrento Lactalis, Nampa, Idaho, Reduced Fat String Cheese, 98.05.

Third: Foremost Farms, Clayton, Wis., Non-Smoked Reduced Fat Pro-volone, 97.15.

• Feta First: Nasonville Dairy Inc., Marsh-

field, Wis., Feta in Brine, 95.85.Second: Formaggio Italian Cheese,

Hurleyville, N.Y., Betta Feta, 95.40.• Open Class Soft Cheese

First: Arthur Schuman Inc., Fair-field, N.J., Cello Thick & Smooth Mas-carpone, 99.70.

Second: Lactalis American Group, Buffalo, N.Y., Whole Milk Milk Based Ricotta, 99.50.

Third: Lactalis American Group, Buffalo, N.Y., Whole Milk Whey Based Ricotta, 99.40.• Open Class Semi-Soft Cheese

First: Babcock Dairy, Madison, Wis., Gouda, 99.30.

Second: Comstock Creamery LLC, Comstock, Wis., Havarti, 99.10.

Third: Mill Creek Cheese LLC, Arena, Wis., Farmer, 98.40.• Open Class Hard Cheese

First: Burnett Dairy Co-op, Grants-burg, Wis., Alpha’s Morning Sun with Rosemary, 99.75.

Second: Sartori Co., Plymouth, Wis., Sar-tori Reserve Balsamic BellaVitano, 99.70.

Third: Sartori Co., Plymouth, Wis., Sartori Reserve Salsa Asiago, 99.60.• Unflavored Pasteurized Process Cheese

First: Associated Milk Producers Inc.-Portage, Portage, Wis., Pasteurized Processed American Swiss Slice, 99.90.

Second: Dairy Farmers of America, Plymouth, Wis., Borden Deluxe Process American, 99.75.

Third: Associated Milk Produc-ers Inc., Portage, Wis., Pasteurized Processed Colored American Cheese Slice, 99.45.• Flavored Pasteurized Process Cheese

First: Associated Milk Producers Inc., Portage, Wis., Pasteurized Process Cheese Food with Jalapenos, 99.60.

Second: Land O’Lakes, Spencer, Wis., Land O’Lakes New York Hot Pep-per American Loaf, 99.45.

Third: Land O’Lakes, Spencer, Wis., Land O’Lakes Jalapeno Jack, 99.20.• Latin American Cheese

First: La Vaquita Inc., Houston,

Queso Fresco Mexicano, 99.10.Second: Castro Cheese Co. Inc.,

Houston, Panela, 98.80.Third: Moo Cheese/Lucky Layla

Farms, Garland, Texas, Queso Fresco/Tex Mex Cheese, 98.60.• Mixed Milk Cheese

First: Sartori Co., Plymouth, Wis., Sartori Limited Edition Pastorale Blend, 99.70.

Second: Indvlac/Martins E, Portu-gal, Mixed Milk Cheese, 97.65.

Third: Nordic Creamery, Westby, Wis., Capriko, 97.55.• Goat Milk Cheese

First: Woolwich Dairy, Lancaster, Wis., Goat Milk Cheese-Wild Blueberry Vanilla, 99.90.

Second: Woolwich Dairy, Lancaster, Wis., Goat Milk Cheese-Cranberry/Cin-namon, 99.65.

Third: Woolwich Dairy, Lancaster, Wis., Goat Milk Cheese-Fine Herb, 99.60.• Sheep Milk Cheese

First: Vandersterre Groep Interna-tional, Bodegraven, the Netherlands, Landana Sheep Mild Gouda Style, 99.45.• Plain Cream Cheese

First: Meyenberg Goat Milk Prod-ucts, Turlock, Calif., Traditional Crème de Chevre, 99.20.

Second: Swiss Valley Farms, Mono-na, Iowa, Neufechatel, 99.00.

Third: Sorrento Lactalis, Nampa, Idaho, Plain Cream Cheese, 97.25.• Flavored Cream Cheese

First: Rising Sun Farms, Phoenix, Curry Cheese Torta with Almonds and Cranberries, 99.60.

Second: Rising Sun Farms, Phoenix, Cranberry Orange Cheese Torta, 99.25.

Third: Rising Sun Farms, Phoenix, Ariz., Mocha Mousse Cheese Torta, 99.05.• Open Class Cheese

First: Formaggio Italian Cheese, Hurleyville, N.Y., Feta and Mediter-ranean Topping Tray, 99.25.

Second: Sorrento Lactalis, Nampa, Idaho, Whole Milk Low Moisture Shred, 98.40.

Third: Jerome Cheese Co., Jerome, Idaho, V-cut Shred-Cheddar/Monterey Jack, 97.85.• Salted Butter

First: Graf Creamery Inc., Bonduel, Wis., Salted Butter, 99.45.

Second: Foremost Farms USA #3, Reedsburg, Wis., Salted Butter, 98.05.

Third: Foremost Farms USA #2, Reedsburg, Wis., Salted Butter, 97.90.• Unsalted Butter

First: Michigan Milk Producers As-sociation, Constantine, Mich., Unsalted Butter, 97.60.

Second: Michigan Milk Producers Association, Ovid, Mich., Unsalted Butter, 97.40.

Third: OATKA Milk Products Co-operative Inc., Batavia, N.Y., Unsalted Butter, 97.15.• Cultured Butter

First: CROPP Cooperative/Organic Valley, LaFarge, Wis., Organic Euro-pean Style (cultured and unsalted) Butter, 97.10.

Second: Nordic Creamery, Westby, Wis., Cultured Butter with Sea Salt, 96.15.• Flavored Butter

First: Ronnybrook Farm Dairy, Ancramdale, N.Y., Cinnamon Butter, 98.75.

Second: Nordic Creamery, Westby, Wis., Garlic/Basil Butter, 97.80.

Third: Formaggio Italian Cheese, Hurleyville, N.Y., Betta Butter Peanut Butter Chip, 97.00.• Non-Bovine Cream Butter

First: Nordic Creamery, Westby, Wis., Goat Butter, 95.65.

Second: Meyenberg Goat Milk Prod-ucts, Turlock, Calif., European Style Goat Butter, 95.15.• Open Class Butter

First: Michigan Milk Producers As-sociation, Constantine, Mich., Unsalted Butter with Natural Flavor, 98.85.

Second: Kellers Creamery DFA, Winsboro, Texas, 80 Percent Whipped Butter, 98.70.

Third: Michigan Milk Producers As-sociation, Constantine, Mich., Unsalted Butter with Natural Flavors, 97.55.• White Milk

First: Winder Farms, West Valley City, Utah, 2 Percent White Milk, 99.65.

Second: Prairie Farms Dairy, Dubuque, Iowa, White Milk (2 percent), 99.50.• Whole Chocolate Milk

First: Country Delite Farms, Nash-ville, Tenn., Whole Chocolate Milk, 100.00.

Second: Prairie Farms Dairy, Ander-son, Ind., Whole Chocolate Milk, 99.90.

Third: Brookshire Grocery Co., Tyler, Texas, Whole Chocolate Milk, 99.80.• Lowfat Chocolate Milk

First: Winder Farms, West Valley City, Utah, Lowfat Chocolate Milk, 99.90.

Second: Kemps, Cedarburg, Wis., Kemps 2 Percent Premium Chocolate Milk, 99.80.

Third: Country Delite Farms, Nash-ville, Tenn., Lowfat Chocolate Milk, 99.70.• Fat Free Chocolate Milk

First: Upstate Niagara Co-op, Buf-falo, N.Y., Fat Free Chocolate Milk, 99.70.

Second: Purity Dairies, Nashville, Tenn., Fat Free Chocolate Milk, 99.30.

Third: Schneiders Dairy, Pittsburgh, Fat Free Chocolate Milk, 98.90.• Cultured Milk

First: Brookshire Grocery Co., Tyler, Texas, Cultured Buttermilk, 98.75.

Second: Country Delite Farms, Nashville, Tenn., Cultured Milk, 97.25.

Third: Upstate Niagara Co-op, Buf-falo, N.Y., Cultured Butter Milk, 97.50.• UHT Milk

First: Aurora Organic Dairy, Plat-teville, Colo., Half Gallon 2 Percent Milk UP, 97.00.

Second: CROPP Cooperative/Or-ganic Valley, LaFarge, Wis., Organic Whole UHT Milk, 96.30.

Third: Aurora Organic Dairy, Plat-teville, Colo., Half Gallon UP Whole Milk, 95.95.

WDEContinued from page 1

Turn to RESULTS, page 15 D

NEWS/BUSINESS



For more information please visit www.idfa.org

Policy & PoliticsConferenceSeptember 19 – 21, 2012

Mayflower Renaissance HotelWashington, D.C.

Pundits?Pollsters?

Cable News?

Where can you find out about theelection year issues that mattermost to you and your business?

At IDFA’s 2012 Policy & Politics ConferenceYou won’t want to miss this new IDFA conference just

before the 2012 elections and the expiration of current farm programs. Join us in our nation’s capital to get

up-to-the-minute, firsthand insights from leaders in Congress.

Register today at www.idfa.org.

1250 H St., NW, Suite 900, Washington, D.C. 20005, phone: (202) 737-4332, fax: (202) 331-7820, www.idfa.org

• Open Class Pasteurized Milk First: Turner Dairy Farms Inc.,

Pittsburgh, Skim Milk, 98.75.Second: Brookshire Grocery Co.,

Tyler, Texas, Whole White Milk, 98.25.Third: Upstate Niagara Co-op, Buf-

falo, N.Y., Vanilla Intense Milk, 98.00.• Half and Half

First: Purity Dairies, Nashville, Tenn., Half and Half, 100.00.

Second: Prairie Farms, Hazelwood, Mo., Half and Half, 99.90.

Third: Stewarts Processing, Sara-toga Springs, N.Y., Half and Half, 99.85.• Whipping Cream and Heavy Whipping Cream

First: Michigan Milk Producers Association, Ovid, Mich., Whipping Cream, 99.80.

Second: Prairie Farms, Hazelwood, Mo., Whipping Cream, 99.70.

Third: Prairie Farms Dairy, Dubuque, Iowa, Heavy Whipping Cream, 99.60.• Greek Yogurt

First: Commonwealth Dairy, Brattle-boro, Vt., Green Mountain Creamery Vanilla, 97.90.

Second: Commonwealth Dairy, Brattleboro, Vt., Green Mountain Creamery Pineapple, 97.00.

Third: Upstate Niagara Co-op, Buf-falo, N.Y., Greek Yogurt, 96.75.• Strawberry Yogurt

First: Schreiber Foods-West, Rich-land Center, Wis., Strawberry Yogurt, 99.20.

Second: Schreiber Foods-West, Richland Center, Wis., Strawberry Yogurt, 98.80.

Third: Prairie Farms Dairy, Quincy, Ill., Strawberry Yogurt, 98.35.• Blueberry Yogurt

First: Schreiber Foods-West, Rich-land Center, Wis., Blueberry Yogurt Lowfat, 99.70.

Second: Brookshire Grocery Co., Tyler, Texas, Lowfat Blueberry Yogurt, 99.65.

Third: Schreiber Foods-West, Rich-land Center, Wis., Blueberry Yogurt Light, 99.05.• Open Flavor Class

First: Schreiber Foods-West, Rich-land Center, Wis., Raspberry Yogurt, 99.80.

Second: Winona Foods, Green Bay, Wis., World Carnival Greek Yogurt-Mediterranean Black Olive, 99.75.

Second: Ehrmann USA, Brattleboro, Vt., Blackberry Pomegranate Yogurt, 99.75.

Third: Ehrmann USA, Brattleboro, Vt., Blackberry Pomegranate Yogurt, 99.50.• Drinkable Yogurts-Strawberry

First: Moo Cheese/Lucky Layla Farms, Garland, Texas, Strawberry Drinkable Yogurt, 98.00.

Second: Tropical Cheese Industries, Perth Amboy, N.J., Strawberry Yogurt, 97.50.

Third: Origin Food Group LLC, Statesville, N.C., Drinkable Yogurts-Strawberry, 97.00.

• Drinkable Yogurts-Strawberry Banana

First: Tropical Cheese Industries, Perth Amboy, N.J., Strawberry Banana Yogurt, 99.75.

Second: Origin Food Group LLC, Statesville, N.C., Drinkable Yogurts-Strawberry Banana, 99.70.• Open Class Drinkable Yogurts

First: Tropical Cheese Industries, Perth Amboy, N.J., Pina Colada Yogurt, 99.80.

Second: Origin Food Group LLC, Statesville, N.C., Open Class Drinkable Yogurts-Peach, 99.65.

Third: Moo Cheese/Lucky Layla Farms, Garland, Texas, Mango Drink-able Yogurt, 99.50.• Regular Cottage Cheese

First: Prairie Farms Dairy, Quincy, Ill., 4 percent Cottage Cheese, 99.55.

Second: Purity Dairies, Nashville, Tenn., Regular Cottage Cheese, 99.50.

Third: Prairie Farms Dairy, Car-bondale, Ill., Regular Cottage Cheese (4 percent), 99.10.• Lowfat Cottage Cheese

First: Westby Co-op Creamery, Westby, Wis., 2 percent Small Curd Cottage Cheese, 99.45.

Second: Prairie Farms Dairy, Quincy, Ill., 2 percent Cottage Cheese, 99.20.

Third: Dean Foods, Rochester, Ind., Low Fat Cottage Cheese, 98.15.• No Fat Cottage Cheese — 0 percent Fat

First: Prairie Farms Dairy, Car-bondale, Ill., No Fat Cottage Cheese 0 percent Fat, 99.25.

Second: Kemps, Cedarburg, Wis., Kemps Cottage Cheese Fat Free, 97.40.

Third: Upstate Niagara Co-op, Buf-falo, N.Y., No Fat Cottage Cheese, 97.35.• Flavored Cottage Cheese

First: Upstate Niagara Co-op, Buf-falo, N.Y., Pineapple Cottage Cheese, 99.25.

Second: Kemps, Cedarburg, Wis., Kemps Cottage Cheese 4 percent with Chive, 98.60.• Sour Cream

First: Westby Co-op Creamery, Westby, Wis., Grade A Cultured Sour Cream, 97.30.

Second: Schneiders Dairy, Pitts-burgh, Sour Cream, 97.25.

Third: Kemps, Cedarburg, Wis., Kemps Sour Cream Cultured, 96.30.• Lowfat Sour Cream

First: Upstate Niagara Co-op, Buf-falo, N.Y., Lowfat Sour Cream, 97.85.

Second: Kemps, Cedarburg, Wis., Kemps Sour Cream Light, 95.40.• Sour Cream-Based Dips-Onion

First: Westby Cooperative Creamery, Westby, Wis., Grade A Cultured French Onion Dip, 99.05.

Second: Upstate Niagara Co-op, Buffalo, N.Y., Bison French Onion Dip, 98.25.

Third: Prairie Farms Dairy, Car-bondale, Ill., Sour Cream Base Dips (onion), 97.70.• Open Sour Cream Based Dips-Southwest

First: Upstate Niagara Co-op, Buf-falo, N.Y., Bison Chocolate Dip, 98.80.

Second: Brookshire Grocery Co., Tyler, Texas, South of the Border Dip, 97.05.

Third: Schneiders Dairy, Pittsburgh, Pa., Zip Dip, 94.65.• Sour Cream Based Dips-Ranch

First: Brookshire Grocery Co., Tyler, Texas, Ranch Dip, 97.90.

Second: Schneiders Dairy, Pitts-burgh, Pa., Ranch Dip, 97.85.• Open Sour Cream Based Dips Class

First: Upstate Niagara Co-op, Buffalo, N.Y., Bison Garlic Parmesan Dip, 98.95.

Second: Westby Co-op Creamery, Westby, Wis., Grade A Cultured Roasted Red Pepper Dip, 98.80.

Third: Kemps, Cedarburg, Wis., Kemps Packer Top the Tater, 97.45.• Regular Vanilla Ice Cream

First: Sassy Cow Creamery, Colum-bus, Wis., Vanilla Ice Cream, 100.00.

Second: Ashby’s Sterling Ice Cream, Shelby Township, Mich., Signature Vanilla, 98.50.

Third: Whitey’s Ice Cream Manufac-turing Inc., Moline, Ill., Regular Vanilla Ice Cream, 96.30.• French Vanilla Ice Cream

First: Ashby’s Sterling Ice Cream, Shelby Township, Mich., French Va-nilla, 99.65.

Second: Chocolate Shoppe Ice Cream,Madison, Wis., French Vanilla, 98.60.

Third: Gifford’s Ice Cream, Skow-hegan, Maine, French Vanilla Ice Cream, 96.30.• Philly Vanilla Ice Cream

First: Gifford’s Ice Cream, Skow-hegan, Maine, Vanilla Bean, 98.55.

Second: Ashby’s Sterling Ice Cream, Shelby Township, Mich., Vanilla Bean, 98.20.

Third: Chocolate Shoppe Ice Cream, Madison, Wis., Vanilla Bean, 97.05.• Regular Chocolate Ice Cream

First: Sassy Cow Creamery, Colum-bus, Wis., Chocolate Ice Cream, 97.00.

Second: Purity Dairies, Nashville, Tenn., Regular Chocolate Ice Cream, 96.50.

Third: Chocolate Shoppe Ice Cream,Madison, Wis., Chocolate, 95.50.• Dark Chocolate Ice Cream

First: Stewarts, Saratoga Springs, N.Y., Zanzibar Chocolate, 98.95.

Second: Cedar Crest Ice Cream, Manitowoc, Wis., Zanzibar Chocolate, 98.70.

Third: Lochmead Dairy, Junction City, Ore., Dark Chocolate Ice Cream, 98.55.• Belgian Chocolate Ice Cream

First: Ashby’s Sterling Ice Cream, Shelby Township, Mich., Belgian Choco-late, 98.65.

RESULTSContinued from page 14

Turn to WINNERS, page 19 D



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GOATContinued from page 13

• NF: Flavor Added — Floral, Fruits, Liquors, Citrus, Berries, Cacao

First: Montchevré-Betin Inc., Bel-mont, Wis., Wellspring (by Montchevre) Cranberry Orange.

Second: Latte Da Dairy, Flower Mound, Texas, Latte Da Goat Cheese Truffles.

Third: Briar Rose Creamery, Dundee, Ore., Chocolate Chevre Truffles.

Third: Finica Food Specialties, Mississauga, Ontario, Celebrity In-ternational Cranberry & Cinnamon Goat Cheese.

Third: Three Graces Dairy LLC, Marshall, N.C., Turkish Delight.• NH: Flavor Added — Herbs, Extracts, Truffles, Truffle Oil

First: No award given.Second: Finica Food Specialties,

Mississauga, Ontario, Celebrity Inter-national Goat Cheese Dill.

Third: Finica Food Specialties, Mississauga, Ontario, Celebrity Inter-national Goat Cheese Honey.• NP: Flavor Added — Peppers, Mustards, Olives, Wasabi, Onion, Garlic, Spices

First: Cypress Grove Chevre, Arcata,

Calif., Sgt. Pepper.Second: Laura Chenel’s Chevre,

Sonoma, Calif., Laura Chenel’s Four Pepper Chabis.

Third: Finica Food Specialties, Mississauga, Ontario, Celebrity Inter-national Mediterranean Goat Cheese.

Third: Montchevré-Betin Inc., Bel-mont, Wis., Montchevre Crottin with 4-Peppers.O. FRESH SHEEP’S MILK CHEESES• OO: Open Category

First: Hidden Springs Creamery, Westby, Wis., Driftless-Natural.

Second: La Moutonnière Inc., Ste-Helene-de-Chester, Quebec, Cabanon.

Third: Shepherd’s Way Farms, Ner-strand, Minn., Shepherd’s Hope.• OF: Flavor Added — Spices, Herbs, Seasonings, Fruits

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

First: Formaggio Italian Cheese,

Hurleyville, N.Y., Marinated Ciliegine.Second: Sartori Co., Plymouth, Wis.,

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

First: Karoun Dairies Inc., Turlock, Calif., Karoun Labne Kefir Cheese.

Second: Redwood Hill Farm, Sebas-topol, Calif., Lactose Free Sour Cream.

Third: Straus Family Creamery, Petaluma, Calif., Sour Cream.• QG: Cultured Products — Made From Goat’s Milk

First: No award given.Second: Redwood Hill Farm, Sebas-

topol, Calif., Plain Kefir.Third: No award given.

• QA: Cultured Products — Flavor Added — Spices, Herbs, Seasonings, Fruits — All Milks

First: Redwood Hill Farm, Sebas-topol, Calif., Lactose Free Strawberry Pomegranate Acai Kefir.

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

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

First: Vermont Butter & Cheese Creamery, Websterville, Vt., Crème Fraiche.

Second: Mozzarella Co., Dallas, Creme Fraiche.

Third: Alouette Cheese USA LLC, New Holland, Pa., Alouette Crème Fraiche.

Third: Bellwether Farms, Petaluma, Calif., Crème Fraiche.• QY: Yogurts — Plain with No Additional Ingredients — Made From Cow’s Milk

First: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Greek Style Yogurt, Plain.

Second: Straus Family Creamery, Petaluma, Calif., Greek Yogurt.

Third: Karoun Dairies Inc., Turlock, Calif., Karoun Yogurt.

Third: Straus Family Creamery, Petaluma, Calif., Greek Yogurt, Nonfat.• QD: Yogurts — Plain With No Additional Ingredients — Made From Goat’s Milk

First: Montchevré-Betin Inc., Belmont, Wis., Montchevre Goat Milk Yogurt Plain.

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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BUTTERContinued from page 16

HEARINGContinued from page 1

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R. BUTTERS• RC: Salted Butter With or Without Cultures — Made From Cow’s Milk

First: Cabot Creamery Cooperative, West Springfield, Mass., Cabot Old Fashioned Solids.

Second: CROPP Cooperative/Or-ganic Valley, La Farge, Wis., Organic Pasture (Salted & Cultured) Butter.

Second: CROPP Cooperative/Or-ganic Valley, La Farge, Wis., Organic Salted Butter.

Third: Parmalat Canada, Lanark, Ontario, Lactantia Salted Butter.

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.

Second: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Unsalted Sweet Cream Butter.

Second: Vermont Butter & Cheese Creamery, Websterville, Vt., Cultured Butter Unsalted.

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

First: Nordic Creamery, Westby, Wis., Goat Butter.

Second: No award given.Third: La Moutonnière Inc., Ste-He-

lene-de-Chester, Quebec, Ewe’s Butter.Third: Mt. Sterling Cheese Co-op,

Mount Sterling, Wis., Salted Whey Cream Butter.• RF: Flavor Added — Spices, Herbs, Seasonings, Fruits — All Milks

First: Formaggio Italian Cheese, Hurleyville, N.Y., Betta Butter Honey Walnut.

Second: Nordic Creamery, Westby, Wis., Maple Syrup Butter.

Third: Formaggio Italian Cheese, Hurleyville, N.Y., Betta Butter Chocolate Chip & Coconut.

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.

Second: Finica Food Specialties, Mississauga, Ontario, Sheep Cheese.

Third: Fromagerie Nouvelle France, Racine, Quebec, Zacharie Cloutier.U. AGED GOAT’S MILK CHEESES • UG: Open Category

First: Baetje Farms LLC, Blooms-dale, Mo., Bloomsdale.

Second: Carr Valley Cheese Co. Inc., La Valle, Wis., Cave Aged Cardona.

Third: Sartori Co., Plymouth, Wis., Sartori Limited Edition Extra Aged Goat.V. WASHED RIND CHEESES• VC: Open Category — Made From Cow’s Milk

First: La Fromagerie 1860 DuVillage Inc., Warwick, Quebec, La Tentation de Laurier.

Second: Agropur Fine Cheese, St. Hubert, Quebec, OKA Raclette.

Third: Cowgirl Creamery, Petaluma, Calif., Red Hawk.

Third: Agropur Fine Cheese, St. Hubert, Quebec, Champfleury.

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

First: Firefly Farms, Accident, Md., Cabra La Mancha.

Second: Consider Bardwell Farm, West Pawlet, Vt., Manchester.

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

First: Fromagerie Le Détour, Témis-couata-sur-le-Lac, Quebec, Le Clandestin.

Second: Hidden Springs Creamery, Westby, Wis., Meadow Melody Reserve.

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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• Open Class SherbetFirst: Gifford’s Ice Cream, Skow-

hegan, Maine, Orange Sherbet, 98.00.Second: Kemps, Cedarburg, Wis.,

Kemps Raspberry Sherbet, 95.50.Third: Cedar Crest Ice Cream, Mani-

towoc, Wis., Pineapple Sherbet, 94.50.• Open Class Ice Cream

First: Whitey’s Ice Cream Manu-facturing Inc., Moline, Ill., Graham Central Station, 99.90.

Second: Gifford’s Ice Cream, Skow-hegan, Maine, Toasted Coconut Ice Cream, 98.80.

Third: Ashby’s Sterling Ice Cream, Shelby Township, Mich., Spumoni, 98.75.• Frozen Yogurt

First: Ashby’s Sterling Ice Cream, Shelby Township, Mich., Blueberry Granola, 99.20.

Second: Gifford’s Ice Cream, Skow-hegan, Maine, Black Raspberry Choco-late Chip Yogurt, 98.90.

Third: Purity Dairies, Nashville, Tenn., Frozen Yogurt, 97.80.• Whey

First: Dairy Farmers of America, Monett, Mo., Demineralized Whey 90 percent, 99.65.

Second: Associated Milk Producers Inc., Jim Falls, Wis., Sweet Whey, 99.60.

Third: Saputo Cheese USA Inc., Lincolnshire, Ill., Whey, 99.40.• Whey Permeate

First: Sorrento Lactalis, Nampa, Idaho, Whey Permeate, 100.00.

Second: Saputo Cheese USA Inc., Lincolnshire, Ill., Whey Permeate, 99.80.

Third: Cabot Creamery Coopera-tive, Montpelier, Vt., Agri-Mark Whey Permeate, 99.45.• WPC-34 Percent

First: Foremost Farms, Sparta, Wis.,

Whey Protein Concentrate, 99.90.Second: Saputo Cheese USA Inc.,

Lincolnshire, Ill., Whey Protein Con-centrate 34 percent Protein, 99.65.• WPC-80 Percent

First: Saputo Cheese USA Inc., Lincolnshire, Ill., Whey Protein Con-centrate 80 percent Protein, 99.85.

Second: Cabot Creamery Coopera-tive, Montpelier, Vt., Agri-Mark WPC 80 percent, 99.80.

Third: Southwest Cheese Co., Clovis, N.M., WPC 80 Agglomerated, 99.70.• Whey Protein Isolates

First: Joseph Gallo Farms, maker of Joseph Farms Cheese, Atwater, Calif., Whey Protein Isolate, 99.90.

Second: Southwest Cheese Co., Clo-vis, N.M., WPI Non-Agglomerated, 99.80.

Third: Southwest Cheese Co., Clovis, N.M., WPI Agglomerated, 99.70.• Hydrolized Whey Protein

First: PGP International, Juda, Wis., Hydrolized Whey Protein, 96.25.

• Whey Based Sports/Energy DrinkFirst: Galloway Co., Neenah, Wis.,

Fitness Edge Peach Mango, 99.15.• Nonfat Dried Milk

First: ConAgra Foods, Menomonie, Wis., Non Fat Dry Milk, 99.90.

Second: Michigan Milk Producers Association, Ovid, Mich., Nonfat Dried Milk, 99.80.

Third: Foremost Farms, Sparta, Wis., Nonfat Dried Milk, 99.75.• Open Class for Creative and Innovative Products

First: Kaurina’s LLC, Dallas, MALAI (Cardamom Cream) Ice Cream Bars, 99.70.

Second: Darifair Foods, Jackson-ville, Fla., Daricream 40, 98.75.

Second: Winder Farms, West Valley City, Utah, Winder Farms Recovery Drink, 98.75.

Third: Kaurina’s LLC, Dallas, Pis-tachio Almond All Natural Novelty Ice Cream Bars (KULFI), 98.70. CMN



WASDEContinued from page 1

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tion and ected by ctrical ot a

here you want s yield and is ndly.

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


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