industry struggles with how to incorporate whey into pricing

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Cheese, butter production climb in February vs. 2011WASHINGTON — Total U.S. cheese production, excluding cottage cheese, was 857.8 million pounds in February, up 6.2 percent from February 2011, according to preliminary data released Wednesday by USDA’s National Agricultural Statistics Service (NASS). When adjusted for leap year, February cheese production was up 2.6 percent on a daily average basis. (All figures are rounded. Please see CMN’s Dairy Production chart on page 63 for more details.)

When adjusted for the length of the months, February cheese production was up 0.7 percent on an average daily basis from January’s 910.5 million pounds.

Mozzarella was the most-produced cheese in the United States in February with 287.8 million pounds, up 5.2 percent from February 2011. (Data is not adjusted for leap year unless otherwise noted.)

Cheesemakers find inspiration abroad, create originals at home By Rena Archwamety

MADISON, Wis. — When organic dairy farmers John and Janine Putnam of North Pomfret, Vt., decided in the late 1990s to switch from pooling their milk with a cooperative to making their own value-added farmstead cheese, they started planning — travel planning.

The Putnams had visited cheesemaking facilities in their area, but they didn’t want to replicate what already was being done. The style of cheese they were most interested in was Alpine-style, and for that, there was only one place to go. So in the spring of 1999, they packed up their four children and Steven Jenkins’ Cheese Primer and headed for the Alps.

“We had a great interest in the European model,” says John Putnam, owner of Thistle Hill Farm which makes Tarentaise, an aged raw-milk Alpine-style cheese. “That’s what got us to Europe. We began to think about how we were going to do this. We figured the place to start was to try and find an environment with cheese we really liked, a natural environment similar to ours with hills and that kind of thing. It led us to the Alps where France, Italy and Switzerland come together in one place.”

The Putnams covered a lot of miles and used the Cheese Primer as a tour book, reading about cheeses that looked interesting, getting a map and driving there.

“The kids would ask, ‘Do we have to go to another cheese place?’” Putnam says. “Trip 1 was to discover a style of cheese we really liked and wanted to make ourselves. We wanted to look at buildings and the infrastructure smaller places had.”

The Putnams made more trips, meeting more people and expanding their circle, and finally focused on a style of cheese made in Beaufort, France. They filled notebooks full of ideas and came back to design

9ROXPH��$SULO��1XPEHU��

By Alyssa Sowerwine

MADISON, Wis. — Whey, a byproduct of cheesemaking, is a hot topic in the dairy industry these days. Recent discussion has centered on the commodity’s value and the high demand for dry whey proteins worldwide. However, the product’s role in milk pric-ing is creating some upheaval across the U.S. dairy industry.• California

In addition to ongoing dis-cussion on federal dairy policy and pricing reform, much of the news over the past year has centered on ongoing milk pric-ing issues in California, where milk used in cheesemaking, called Class 4b milk, is priced

Industry struggles with how to incorporate whey into pricing

according to a formula that uses an adjustable rate for the whey value in the milk between 25 cents and 65 cents.

The California Department of Food and Agriculture (CDFA) last August announced changes to the Class 4b pricing formula following a hearing earlier last summer.

In an Aug. 22, 2011, let-ter detailing its decision, CDFA noted it had decided to, among other things, replace the $0.25-per-hundredweight fixed whey factor with a slid-ing scale with 5-cent “steps” that floors whey values at $0.25 per hundredweight and caps whey values at $0.65 per hundredweight, using USDA’s Dairy Market News’ Dry Whey-West Mostly commodity price series (See “CDFA decision will change Class 4a, 4b price formulas” in the Aug. 26, 2011, issue of Cheese Market News).

However, as demand for dry whey has driven values above California’s 65-cent cap, it has resulted in a growing disparity in federal order and California milk prices.

When USDA calculates the federal milk marketing order (FMMO) Class III milk price, it first calculates a skim milk price (the value of protein and

other solids in the milk), and a fat price (the value of the but-terfat in the milk). The fat price is multiplied by 3.5 percent (a standard hundredweight of milk is 3.5 percent butterfat) and added to 96.5 percent of the skim price. The protein, other solids and butterfat prices are calculated from end product prices (National Agricultural Statistics Service cheese, butter and dry whey prices), adjusted by make allowances (a theoretical cost of producing an end product from milk).

Comparing FMMO with California pricing, in February 2012, the federal order Class III price was $16.06 per hundred-weight, while the California Class 4b price was $13.42 per hundredweight, $2.64 below the federal order price. From September 2011 through Feb-ruary, the federal order Class III price averaged $18.01 per hundredweight, while Califor-nia’s Class 4b price averaged $15.35 per hundredweight.

For March, prices an-nounced this week and last week show the federal Class III milk price at $15.72 per hun-dredweight, and the California Class 4b milk price at $13.67 per hundredweight.

Because of this, milk pro-

ducers in California now are saying cheesemakers in the state are getting a discount on milk at the expense of dairy farmers.

In a March newsletter from the California Milk Producers Council (MPC), MPC’s Rob Vandenheuvel says the trend is “directly at the expense of the roughly 1,700 dairy farm-ers who desperately need all the revenue available in order to operate in this high-cost environment of dairy farming.

“This is about a government-mandated discounting of milk that could be the difference between individual dairies sur-viving or having to close down,” he adds. “It is about a fleecing of the California dairy families that appears to be in direct conflict with the California law that states that our prices need to be in a ‘reasonable and sound economic relationship with the national value of manufactured milk products.’”

Other California dairy groups, such as Western United Dairymen (WUD), also have voiced concerns about the cur-rent pricing formula.

After petitions were sub-mitted last month by WUD and a coalition of producer

Emmi Roth USA will build cheese plant in Wisconsin

Turn to PRICING, page 14 D

Turn to NASS, page 63 D

By Rena Archwamety

PLATTEVILLE, Wis. — Emmi Roth USA has chosen Platteville, Wis., as the location for a new specialty cheese plant, and earlier this week the Platteville Common Council approved a development agreement and sale of land at the Platteville Industry Park to Emmi Roth USA.

Turn to EMMI, page 16 DTurn to INSPIRATION, page 18 D

Scan this code for breaking news and the latest markets!

A

INSIDE) Guest column: ‘Celebrate opportunity at Cheese Expo.’ For details, see page 4.

) Groups’ letter to Congress says EU trade agreement must include agriculture. For details, see page 8.

) CMN celebrates World Championship Cheese Contest winners. For details, see pages 21-40.

) New Mexico farm breaks ground on yogurt plant. For details, see page 59.

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

2 CHEESE MARKET NEWS® — April 6, 2012

MARKET INDICATORS

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

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

APR10.9316.0916.7610.7812.9216.87

MAY10.8317.6018.18 9.8413.3816.52

JUN11.2920.1720.25 9.9713.6219.11

JUL10.9221.3818.24 9.9713.7421.39

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

(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

7,970133,083

-1,038-1,091

7,635126,351

-208-218

+335+6,732

-3 NC

Weekly Cold Storage Holdings April 2, 2012 On hand Week Change since April 1 Last Year Monday Change Pounds Percent Pounds Change

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

April 2 April 3 April 4 April 5 April 6

Weekly average (April 2-5): Barrels: $1.4613(+.0013); 40-lb. Blocks: $1.4894(-.0011).Weekly ave. one year ago (April 4-8, 2011): Barrels: $1.5295; 40-lb. Blocks: $1.5795.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Extra Grade NDMPriceChange

Grade A NDMPriceChange

Weekly average (April 2-5): Extra Grade: $1.2575(NC); Grade A: $1.2675(NC).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $1.6478(-.1031)–$1.9923(-.0631).Weekly average (April 2-5): Grade AA: $1.4444(-.0536).

$1.4625NC

$1.4900NC

$1.4375-1 3/4

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

$1.2575 NC

$1.2675NC

Cash prices for the week ended April 6, 2012

$1.4625+1/4

$1.4900NC

$1.2575NC

$1.2675NC

$1.4550NC

$1.4600 -1/4

$1.4875-1/4

$1.4300-3/4

$1.2575 NC

$1.2675NC

$1.4550 -3/4

$1.2575NC

$1.4600NC

$1.4900NC

$1.2675NC

0DUNHWV�&ORVHG

0DUNHWV�&ORVHG

0DUNHWV�&ORVHG

Dry Products* April 6, 2012

DRY BUTTERMILK(FOB)Central & East: $1.1800-$1.3050(-2 1/2).(FOB) West: $1.1300-$1.2500; mostly $1.1800-$1.2200.

EDIBLE LACTOSE(FOB)Central and West: $.8600(+12)-$.9500(-4 1/2); mostly $.8900(+7)-$.9200(+2).

NONFAT DRY MILKCentral & East: low/medium heat $1.1000(-10)-$1.3750(-2 1/4); mostly $1.1800(-3)-$1.3200(-1). high heat $1.3500-$1.4250(-2 1/4).West: low/medium heat $1.1500-$1.3450(-1/4); mostly $1.1800-$1.3200. high heat $1.3000(-1)-$1.3900.Calif. manufacturing plants: extra grade/grade A weighted ave. $1.3180(+.0167) based on 13,479,968 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $1.5500(-3)-$1.5850(-3 1/2).

DRY WHEYCentral: nonhygroscopic $.3000-$.6550(-1 1/4); mostly $.5400(-3)-$.6200(-1).West: nonhygroscopic $.3000-$.6300(+3/4); mostly $.4800-$.5625.(FOB) Northeast: extra grade/grade A $.5800(-2)-$.6600(-3).

ANIMAL FEED (Central): Whey spray milk replacer $.4500(-2)-$.5400.

WHEY PROTEIN CONCENTRATE (34 percent): $1.2000-$1.6100(-3); mostly $1.4000(-5)-$1.5200.

CASEIN: Rennet $4.3000-$4.7000(-20); Acid $4.6000(-22)-$4.9000(-20).

*Source: USDA’s Dairy Market News

Total Contracts Traded/Open Interest

MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13

25/2,204

-----58.0053.5049.0046.0046.0044.0044.5043.0042.0041.00

-----399391358197208185167148147

4

DRY WHEY FUTURES for the week ended April 5, 2012 (Listings for each day by month, settling price and open interest)

----57.9553.5048.4845.5046.0044.1044.5043.0042.0041.00

----399392363200209183169148150

4

61/2,217

----53.9549.5046.0045.4046.0043.0043.0043.0042.0041.00

----394393361200209188169148150

4

56/2,216

Fri., March 30 Mon., April 2 Tues., April 3 Wed., April 4 Thurs., April 5**

-----58.9053.5050.0347.2547.0045.0044.5043.0042.0041.00

100/2,188

61.0758.5051.5049.0046.0046.0045.0044.3543.0042.0041.00

466385382353193204184165148144

4

45/2,628

-----398388353193205185167148147

4

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

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

MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN 13 FEB 13

87/8,157

-----1.5651.5621.6171.6801.7301.7301.7301.7101.7051.7201.754

-----1,3261,5261,197

808771702599585598

422

CHEESE FUTURES for the week ended April 5, 2012* (Listings for each day by month, settling price and open interest)

-----1.5591.5501.5921.6771.7391.7391.7401.7201.7201.7201.750

-----1,3331,5301,224

834773702600585609

422

167/8,235

----1.5591.5501.5801.6641.7301.7401.7421.7201.7201.7201.750

----1,3331,5481,229

870796720600599637

422


-----1.5531.5721.6201.6801.7201.7231.7321.7151.7051.7001.754

-----1,3341,5181,191

806767699609582597

411

135/8,145

1.5251.5401.5771.6161.6641.7241.7211.7311.7101.7021.7001.754

1,3241,3351,5071,191

803770690608576597

411

22/9,443 228/8,377

Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

April 6, 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.ricedairy.com

NEWS/BUSINESS MARKET INDICATORS

Toll Free: 866.334.2684 www.ricedairy.com

Rice Dairy is Celebrating Turning 10 Years Old!

We want to thank all of our friends in the dairy industry for all of your support.

We look forward to growing with you over the next decade!

BROOKFIELD, Ill. — Sweetener Supply Corp. recently announced plans to add a second manufacturing facility dedi-cated to the company’s rapidly-growing Ridgeland brand. The new facility will be located in Elkhorn, Wis.

Under the Ridgeland brand name, Sweetener Supply manufactures mould-ing starch, dusting starch, powered cel-lulose, anti-caking blends and insoluble fibers.

“The new manufacturing facility is reflective of Ridgeland Fiber’s rapid growth in the marketplace and is es-sential in our efforts to continue meeting and exceeding customer demand and

Sweetener Supply Corp. adds Wisconsin manufacturing plant to expand production

expectations for Ridgeland products,” says Joe Gardella, president and CEO, Sweetener Supply.

The company notes that Elkhorn, Wis., is a fast-growing community with a population of more than 9,000 residents. The plant is expected to employ up to 25 full-time positions within the first three years of operation.

The new facility will be locat-ed at 1080 Proctor Drive, Elkhorn, Wis., and is projected to be opera-tional before Dec. 31, 2012. CMN

Please see Sweetener Supply Corp.’s insert in this week’s issue.

WASHINGTON — National weighted average advertised prices for most con-ventional cheese package sizes declined this week compared to two weeks ago, according to the latest National Dairy Retail Report from USDA’s Agricultural Marketing Service (AMS). (See “AMS releases new biweekly dairy retail report” in last week’s issue of Cheese Market News.)

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 $2.33, compared to $2.50 two weeks ago. This week 1-pound block natural varieties of cheese had a weighted average advertised price of $3.78, up from $3.28 two weeks earlier.

AMS Dairy retail report: Advertised cheese, butter prices down from two weeks earlier

Two-pound block natural varieties of cheese had a weighted average ad-vertised price of $5.79, down from the weighted average two weeks ago of $6.34. For natural varieties of 8-ounce shreds, the weighted average advertised price this week was $2.16, down from $2.34 two weeks ago, and for natural varieties of 1-pound shreds, the weighted average advertised price was $3.64 this week, up from $3.50 two weeks earlier.

The national weighted average ad-vertised price of conventional 1-pound packs of butter this week was $2.46, down from $2.71 two weeks ago. The national weighted average advertised price of organic butter in 1-pound packs this week was $3.97, down from $4.73 two weeks earlier, AMS reports. CMN

National Dairy Products Sales Report

Cheese 40-lb. Blocks:

*/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Reported in pounds. More information is available by calling AMS at 202-720-4392.

3/10/12

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

3/17/12For the week ended:

$1.4926*9,904,507

$1.5865$1.5146

11,239,55635.06

$1.41504,109,948

*1.340822,506,612

$.61957,921,632

$1.495510,257,090

$1.5857$1.5056

11,921,82234.70

$1.44254,876,999

1.326123,438,045

$0.60668,549,009

3/24/12

*$1.5134*9,554,443

$1.6333$1.5549

9,924,83534.87

$1.45196,594,422

*1.3352*27,690,325

$0.61138,184,903

$1.53879,488,395

$1.6727$1.5909

9,446,92134.81

$1.50016,118,090

1.296522,648,086

$0.55468,801,691

3/31/12

Class 4aClass 4b

Butterfat$ 1.5137/lb.$ 1.5137/lb.

SNF$ 1.1530/lb.$ 0.9619/lb.

Equivalent $ 15.33/cwt.$ 13.67/cwt.

California Minimum PricesReleased April 2, 2012

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 an additional month not included in this chart.**Numbers are preliminary.


Cash-Settled NDM*

-----259280361326284193162

46/2,093

MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12

Cash-Settled Butter*

MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12


-----731616719545583555601534402

99/5,288

-----142.50143.00146.00147.50149.50152.50155.50158.50157.50

----128.50126.00127.00128.25131.50132.50135.00

----258292365331301198176

106/5,157

----142.00142.75146.00147.75150.00152.50155.50158.50157.25

----731616723545585556601534402

33/5,295

----127.75125.00126.00127.50130.00132.00134.03

----258296378341305200176

44/2,191

----142.00142.75146.00147.25149.25152.50155.75158.50157.25

----731616732593594564601534402

91/5,369





MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN13JUL13AUG13SEP13

Class III Milk#*

-----15.8715.5915.8116.3616.8716.8516.7116.5516.4916.2516.1616.3016.1616.1616.1616.2516.0516.15

-----5,0094,3393,6592,6522,6132,2922,1201,9661,858

190140121

3728281714

4

1,625/27,097

----15.7115.4715.5816.2216.8316.8416.7116.5516.5216.2416.2016.3316.2116.1616.1616.2516.0516.15

----4,8194,4093,6772,6852,6092,3042,1281,9671,862

190 143121

3828281714

4

1,252/27,053

----15.5015.3115.3516.0316.6516.7416.6716.5216.5016.2416.1116.3316.2116.1616.1616.2516.0516.15

----4,8044,4183,7082,7912,6382,3102,1501,9811,873

191143121

4128281714

4

996/27,270


Class IV Milk

MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12

-----14.7514.7714.9515.2015.5016.0016.0516.1516.00

-----335277238

685457716259

----14.8014.7714.9515.1515.5016.0016.0516.1516.00

----338277238705557716259

9/1,227

----14.8014.7714.9515.1515.5016.0016.0516.1516.00

----338277238

735861726259

20/1,221

CME FUTURES for the week ended April 5, 2012


54/1,238

-----15.8415.8116.0316.4216.8716.7516.6716.5516.4516.1916.1316.3316.1616.1616.1616.2516.0516.15

-----14.7514.8015.2015.3515.5016.0016.0516.1516.00

-----126.75126.00127.50129.50132.00132.50135.25

-----142.50142.50145.50147.25150.00153.00156.25158.50157.75

41/5,242

99/2,057

4/1,208

823/26,928

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http://www.ricedairy.com/Home/Default.aspx



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Perspective:WCMA

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WCMA UPDATE

On the eve of the largest Cheese Expo in history, it’s appropriate to look at positive developments in dairy — op-portunities that assure dairy growth and profitability for years to come.

Certainly challenges abound for dairy farmers and processors, but even a pessimist should acknowledge the opportunities that make this a special time for dairy. This industry is anything but stagnant.• In the West

Milk processing in the West is surg-ing with Dairy Farmers of America announcing plans for a dairy ingredient plant in Fallon, Nev., that is scheduled to use 2 million pounds of raw milk per day. Leprino Foods’ new cheese and dairy ingredient plant in Greeley, Colo., opened last fall with an intake of 1 million pounds of raw milk per day, with capacity to reach 7 million pounds in upcoming years.

These manufacturers and others see promise in an export market that required 9.3 percent of U.S. milk solids

in 2006 and 12.8 percent in 2010. For 2011, exports of milk powders, whey products, butter and cheese sopped up 13 percent of U.S. milk solids.

Lactalis American Group announced plans in February to add a new $40 million Fresh Mozzarella plant to its processing campus at Nampa, Idaho. Last year, Jerome Cheese added Mozza-rella capability to its massive American cheese facility in Jerome, Idaho.

Chobani, the self-declared No. 1 yogurt brand, broke ground on state-of-the-art facility in Twin Falls, Idaho, in December. The high-capacity plant will span 940,000 square feet.• In the East

New York State is attempting to lay claim to America’s Yogurt Capitol with the success of the initial Chobani facility in New Berlin, N.Y., and the announcement of a new $206 million yogurt plant in Batavia by Wave LLC, a joint venture between Germany’s Theo Müller and PepsiCo.

Greek yogurt producer Fage plans to

increase the size of its Johnstown, N.Y., facility from 123 million pounds in 2011 to 352 million pounds a year by 2013.

Like the rise in dairy exports, growth for Greek-style yogurt is an extraor-dinary example of the resiliency and opportunity in dairy manufacturing. Before headlines noting 100 percent annual growth for Greek-style yogurt, Fresh Mozzarella production was dairy’s hot story, and before that Feta, Blue, Hispanic cheeses and String cheese.• In the Midwest

Bel Brands electrified Brookings, S.D., in February with its plans to build a $100 million, 170,000-square-foot manufacturing facility to produce Mini Babybel cheese. The company currently produces 17 million pounds of the small, retail-packaged cheeses each year and imports a portion of its inventory to meet growing demand.

In Wisconsin, BelGioioso Cheese has just announced that it will build a new, 150,000-square-foot cheese factory near Pulaski, Wis., to produce Parmesan, Asiago and other Italian specialty cheeses.

Emmi Roth USA has selected Plat-teville, Wis., for a new factory to produce specialty cheeses. Four more cheese factories, all new greenfield sites are in the process of siting locations in the state. In addition, AMPI has completed upgrades to its cheese plants at Jim Falls and Blair in Wisconsin and Klondike Cheese is expanding its Feta operation near Monroe. • Research and innovation

Optimism for dairy processing isn’t solely expressed in plant growth. Almost simultaneously, California, Wisconsin,

South Dakota and New York have fo-cused on major upgrades to university dairy research facilities.

Cornell’s College of Agriculture and Life Sciences is building a new four-story, $105 million building at Stocking Hall to give the Department of Food Science and the landmark Cornell Dairy Bar state-of-the art new facilities.

Leprino Foods has pledged $5 mil-lion to remodel Cal Poly’s dairy science teaching laboratories and to provide initial start-up costs for a Master of Professional Studies in Dairy Foods degree program at the San Luis Obispo campus.

Last October, South Dakota State University proudly opened the Alfred Dairy Science Hall and the Davis Dairy Plant. In addition to remodeling the existing dairy plant, the project added 10,850 square feet of space, creating an operational cheese plant totaling 17,900 square feet.

On April 12 at the International Cheese Technology Expo, Wisconsin will officially kick off its fund-raising effort to build a new, state-of-the-art research facility for the Center for Dairy Research and remodel the legendary Babcock Dairy Plant on the University of Wisconsin campus.

Like any industry, professionals in the dairy industry spend a lot of time solving problems. At the Cheese Expo in Milwaukee, consider spending a few days celebrating opportunities. 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

ARLINGTON, Va. — Cooperatives Working Together (CWT) has accepted five requests for export assistance from Dairy Farmers of America, Darigold, Foremost Farms and Maryland & Vir-ginia Milk Producers Cooperative to sell a total of 371 metric tons (0.818 million pounds) of Cheddar and Monterey Jack and 500 metric tons (1.102 million pounds) of butter to customers in Asia and the Middle East. The product will be delivered April through July 2012.

CWT accepts five bids for export assistanceIn 2012, CWT has assisted member

cooperatives in making export sales of Cheddar, Monterey Jack and Gouda totaling 37.8 million pounds and butter totaling 33.3 million pounds to 19 coun-tries on four continents. On a butterfat basis, the milk equivalent of these ex-ports is 1.076 billion pounds, CWT says.

CWT will pay export bonuses to the bidders when delivery of the product is verified by the submission of the required documentation. CMN

SACRAMENTO, Calif. — California’s state veterinarian Annette Whiteford recently lifted a statewide quarantine on raw whole milk, raw skim milk and raw cream produced by Claravale Farm in San Benito County, Calif. Claravale Farm has met state sanitation require-ments and food safety regulations to clear its production, processing and packaging operations.

On March 23, the California De-partment of Food and Agriculture

California lifts statewide quarantine on raw milk products from Claravale Farm

issued a recall and quarantine hold of Claravale Farm products follow-ing the detection of campylobacter in raw cream. To date, no illnesses have been definitively attributed to Claravale Farm products. However, the California Department of Public Health still is conducting an epide-miological investigation of reported clusters of campylobacter illness where consumption of raw milk prod-ucts may have occurred. CMN

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HIRAM, Ohio — Great Lakes Cheese Co. Inc., a cheese manufacturing, pack-aging and distribution company based here, has entered into an agreement to acquire Seymour Dairy Co. Inc., Sey-mour, Wis. The transaction is expected to close on March 31, 2012.

Great Lakes Cheese has offered jobs to the approximately 50 current employ-ees at Seymour Dairy Co. Great Lakes Cheese Seymour Inc. will continue to be led by Mike Brennenstuhl, who began the company in 2005.

Seymour Dairy produces six different Blue cheese products.

“Blue-veined cheeses are a growing

Great Lakes Cheese enters into agreement to acquire Seymour Dairy Co. in Wisconsin

segment that fits well into Great Lakes Cheese’s broad line of products for retail and foodservice markets,” says Gary Vanic, president and CEO, Great Lakes Cheese.

Great Lakes Cheese was estab-lished in 1958 by Hans Epprecht, who currently serves as a member of the company’s board. In addition to the Seymour location, packaging and distribution facilities are located in Hiram, Ohio; Plymouth, Wis.; Cuba, N.Y.; Fillmore, Utah; and Wausau, Wis. Great Lakes Cheese also oper-ates a cheese processing plant in La Crosse, Wis. CMN

AUCKLAND, New Zealand — After several consecutive trading events with falling prices, the trade weighted index was up 1.5 percent and prices increased for most commodities following the latest auction Tuesday on globalDairyTrade, Fonterra’s internet-based sales platform.

Rennet casein, Cheddar and milk protein concentrate (MPC) saw the largest increases, with average prices reaching US$7,290 per metric ton FAS ($3.3067 per pound, up 13.8 percent, for casein; US$3,371 per metric ton FAS ($1.5291 per pound), up 13.2 percent, for Cheddar; and US$4,705 per metric

Most prices increase in latest gDT auctionton FAS ($2.1342 per pound), up 13.1 percent, for MPC.

The average price for anhydrous milkfat also was up 8.3 percent to US$3,583 per metric ton FAS ($1.6252 per pound).

Prices decreased for whole milk powder, down 2.8 percent to US$3,227 per metric ton FAS ($1.4638 per pound), and skim milk powder, down 0.8 percent to US$3,078 per metric ton FAS ($1.3962 per pound).

The next trading event will be held April 17. For more information, visit www.globalDairyTrade.info. CMN

HARRISBURG, Pa. — The Pennsyl-vania departments of Agriculture and Health this week advised consumers and retailers who purchased raw milk and raw milk cheese from Norman Z. and Edith B. Sauder in Kutztown, Pa., to discard or return the products im-mediately.

On April 1, an independent lab confirmed products from the Sauders’ operation tested positive for Salmo-nella. The positive samples came from raw milk sold in a plastic bottle and

Pennsylvania farm suspends raw milk salesraw milk cheese with a date code of March 25, 2012.

The facility has suspended sales of raw milk and raw milk cheese until additional testing is completed. Before sales can resume, samples must be free of Salmonella and other pathogens, and the farm also must pass a state inspection.

The Pennsylvania Department of Health says to date, it is not aware of any illnesses related to these products. CMN

FROME, England — The 2012 Global Cheese Awards at the Frome Cheese Show will be held Sept. 7-8 in Frome, Somerset County, England. This year the Global Cheese Awards will include two new categories: Best Branded Label Cheese and Best Small Independent Retailer.

The contest’s chairman, Nigel Pooley, says 2012 will be a tremendously exciting year for the Global Cheese Awards. He says the rebranding the awards went through in 2011 greatly helped the Frome Cheese Show, of which The Global Cheese Awards is a part, positioning it as a major dairy trade event. In 2011, entries in the Global Cheese Awards increased by more than 60 percent, and the event opened its doors to international producers, of-fering 73 new classes including “Best

Global Cheese Awards adds new categoriesOverseas” and “Best European.”

“Last year was a tremendous suc-cess, and we’re committed to maintain-ing that momentum in 2012,” Pooley says. “It is our aim to make the 2012 awards an event that appeals to every-one industrywide — however large or small they may be. That means encour-aging more retailers to enter and win these prestigious awards, alongside the wonderful traditional artisan cheeses which remain at the heart of our show.”

The Trade Day for the Global Cheese Awards will be Sept. 7, when judging will take place and trophies will be presented to class winners. The Frome Agriculture and Cheese Show will fol-low Sept. 8.

For entry forms and information, vis-it www.globalcheeseawards.com. CMN

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Perspective:Industry Issues

CDR focuses on five key program areas, looks to future growth

The dairy industry in the United States continues to move forward and there have been notable developments in the past few years including the phenomenal growth in Greek yogurt, domestic production of functional dairy proteins and increased emphasis on the export of ingredients and cheese.

At the Wisconsin Center for Dairy Research (CDR), we work with the

U.S. dairy industry to understand op-portunities, meet challenges and find practical, research-based solutions to technical issues facing our industry. As a result of strategic planning and ex-tensive consultation with the industry, CDR has identified five key program areas where we are focusing our efforts. These areas include cheese applications and research, cultured products, dairy

ingredients, safety/quality and dairy processing. I want to highlight what we do in these areas and the reasons why we are focusing on these priorities.

Cultured products (like Greek-style yogurt) and dairy ingredients are examples of product areas that have seen significant growth in the past several years. CDR serves as a technical resource in both of these areas providing short course training, technical advice, know-how and prototype development. CDR works with dairy and food com-panies on the development of snacks, beverages, confections and other foods containing dairy. In fact, it was work at CDR that first identified that permeate could potentially be used as a sodium replacer in some foods. We also are conducting research related to the development of novel functional pro-teins such as milk protein concentrate (MPC) and whey derived from milk (native whey). We support the industry as it explores the production and ap-plications of these innovative products.

The dairy processing program area was developed to assist industry in developing innovative ways to process dairy products like milk, whey and permeate. Wisconsin is the largest whey producer in the country, yet a sizable percentage of whey solids are under processed, primarily the perme-ate fraction. Solids such as lactose and minerals in permeate often end up in low value-added products like animal feed. Whey solids are potentially worth a significant amount to those who are able to economically process them. Dry whey value is a component of Class III milk pricing so cheese factories not process-ing, or under processing, their whey are paying for their cheesemilk based on the “expectation” that they will extract all the value in whey; this is thus in effect another financial “penalty” compared

to large plants that are able to extract all possible value from whey. We are working with various groups to better understand what is happening to whey solids across our industry and to develop feasible options for capturing greater value from all co-product streams.

The cheese applications and re-search program at CDR is our flagship program with cheese production be-ing an important part of Wisconsin’s economy. We provide the industry with relevant research, education and technical support. We also will provide troubleshooting and pilot scale manu-facture of products in the CDR pilot plant as well as product testing in our modern sensory applications lab. Our programs provide many U.S. cheese-makers with the tools and knowledge they need to be successful in producing high quality cheese. In fact, at the 2012 World Championship Cheese Contest 89 percent of all U.S. winners had taken at least one of our 22 different industry short courses. The experienced cheese applications and program staff are here to serve industry as a technical resource regarding cheese varieties that will be sold domestically and abroad. In the case of exporting cheese, manufactur-ers are quickly learning that different countries and even different regions within each country have specific pref-erences and performance expectations.

As always, the safety and qual-ity of all dairy products, whether sold domestically or exported, remains a vital part of the dairy industry’s suc-cess. With an increase in safety and quality programs, audits and regula-tory requirements, including the Food Safety Modernization Act (FSMA), the British Retail Consortium (BRC) and Safe Quality Food (SQF) programs, CDR continues to work closely with plants

Turn to LUCEY, page 7 D

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LUCEYContinued from page 6

For more information please visit johnsonindint.com

NEWS/BUSINESS

and industry groups to maintain the highest safety and quality standards.

I see a bright future ahead for Wisconsin and North America’s dairy industry. As opportunities continue to grow, however, it is vital that CDR have a modern, state-of-the-art facility that will allow staff to continue to provide the research and services needed to maintain the dairy industry’s success. The Campaign to Secure Wisconsin’s and North’s America’s Dairy Future will rebuild and renew Babcock Hall, home to CDR and the UW-Madison Food Sci-ence program and support innovation, education and training as these are the cornerstones on which exceptional quality dairy products are made. CMN

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

FALLS CHURCH, Va. — A lawsuit that challenged FDA’s ban on interstate raw milk sales has been dismissed. On March 30, Mark W. Bennett, a federal district judge from Iowa, issued an order dismiss-ing a lawsuit filed by the Farm-to-Con-sumer Legal Defense Fund against FDA that challenged the interstate commerce ban on raw milk for human consumption.

The Legal Defense Fund along with six consumers, an agent for a buyers club and a dairy farmer selling raw milk to out-of-state consumers, filed the suit in February 2010.

In Bennett’s opinion accompanying the dismissal order, he says in order for the plaintiffs to have standing to pursue

Lawsuit challenging ban on interstate raw milk sales is dismissedtheir challenges, there must be: an in-jury or threat of injury that is concrete and particularized and actual or immi-nent, not conjectural or hypothetical; the injury must be fairly traceable to the defendant’s challenged action; and it must be likely (as opposed to merely speculative) that a favorable judgment will prevent or redress the injury.

With the exception of the buyers club agent, “the plaintiffs have not even alleged that FDA has applied or sought to apply the challenged regulations to them,” Bennett says. He also points to an FDA statement released Nov. 1, 2011, which says, “With respect to the interstate sale and distribution of raw milk, the FDA

has never taken, nor does it intend to take, enforcement action against an individual who purchased and transported raw milk across state lines solely for his or her own personal consumption.”

The buyers club agent, Eric Wagoner, claimed that FDA, rather than the Georgia Department of Agriculture, had enforced an embargo and destruc-tion of his raw milk. However, Bennett says Wagoner’s contentions are merely conclusory and based on speculation, and therefore insufficient to survive a motion for summary judgment.

The Legal Defense Fund says it is weigh-ing its options and has not yet decided whether to appeal the judge’s ruling. CMN

NZ court: Fonterra must supply milk to Grate Kiwi, Kamai WELLINGTON, New Zealand — The Supreme Court of New Zealand recently dismissed an appeal by Fonterra Coop-erative Group Ltd. that argued it was not obligated to supply raw milk to two smaller dairy processors, The Grate Kiwi Cheese Co. Ltd. and Kamai Cheese Co. Ltd. Fonterra was ordered to pay the two companies NZ$15,000.

New Zealand law requires Fonterra to supply raw milk to independent pro-cessors to help promote efficiency in New Zealand’s dairy markets and protect competition. Both Grate and Kaimai process certain dairy products including cheese at their facilities, but when they sought raw milk from Fonterra, they were not proposing to process that milk personally, bur rather arranging to have that processing done on their behalf by a company called Open Country. The raw milk processed there then was to be used by Grate and Kaimai in their downstream production.

Arguing that in this situation, Grate and Kamai were not independent pro-cessors, Fonterra declined to supply the raw milk each company sought.

The New Zealand Supreme Court ruled that all that is necessary to become an independent processor is for the party concerned to be in-tending to process the regulated raw milk it obtains from Fonterra either personally or through contractual arrangements, and therefore the two companies qualified as independent processors. The court says Fonterra is not obliged to supply raw milk to a party who intends only to sell the raw milk without being processed. CMN

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NEWS/BUSINESS

WASHINGTON — Forty business groups, including the International Dairy Foods Association, National Milk Producers Federation, U.S. Dairy Export Council and Grocery Manufacturers Association, recently sent a letter to administration officials and Congress saying that any U.S. free trade agree-ment (FTA) with the European Union must be comprehensive and include agricultural issues.

The coalition’s “Open Letter on Transatlantic Trade” was signed in reaction to recent recommendations from transatlantic task forces to bypass difficult issues and concentrate on areas that will provide positive results.

Letter to Congress says any EU trade agreement must include agThe coalition stresses the need for a “single-undertaking” approach, saying it’s vital to assure that the EU accepts international standards and science-based risk assessments as an important part of the bilateral partnership.

“Had the U.S. embarked on any of its existing FTAs using the ‘do what we can, when we can’ approach proposed in these papers, it would not have in place the comprehensive agreements it has today,” the letter says. “Instead, we would have faced the prospect of pressure to exclude large swaths of a country’s agricultural sector and under-mined governments’ leverage to argue in favor of a comprehensive undertaking.”

The letter mentions current EU restrictions on U.S. product in the form of sanitary and phytosanitary measures as an example of issues that need to be resolved as part of the overall trade agenda between the two regions. The coalition also notes that both the United States and EU want the agreement to be structured in a way that will allow countries they already have FTAs with, such as Korea, to dock with the U.S.-EU pact to create agreements that are more global in scope. A comprehensive approach also would align with the high standards currently being pur-sued in the Trans-Pacific Partnership negotiations, the coalition says. CMN

USDA is seeking 16 members for food advisory committee UNIVERSITY PARK, Penn. — USDA is seeking 16 nominees with scien-tific expertise in epidemiology, food technology, microbiology, toxicology, risk assessment, infectious disease, biostatistics or related fields to join the National Advisory Committee on Micro-biological Criteria for Foods(NACMCF).

The advisory committee’s purpose is to provide impartial scientific advice to federal food safety agencies.

Candidates are sought who work in academia, industry, consumer groups and state or federal government. Feder-ally registered lobbyists cannot be con-sidered, and members can only serve on one USDA advisory committee at a time.

Nominations will be accepted through April 23. For more information, contact Karen Thomas-Sharp, advisory commit-tee specialist, at 202-690-6620 or [email protected]. CMN

Kerry plans to add new science lab to Center of ExcellenceBELOIT, Wis. — Kerry Ingredients & Flavour, a division of Kerry Group, will expand its customer Center of Excel-lence here to include a new cell science laboratory.

The new cell science laboratory will incorporate state-of-the-art tech-nologies and media supplementation expertise to engage global bio-pharma customers and technology partners.

“The new cell science labora-tory expands our media enhancement services capabilities for cell culture, vaccines, microbial fermentation and diagnostics. Additionally, this new research and applications center with leading R&D expertise will advance our ability to customize cell media supple-ments to meet the evolving needs of the bio-pharma market globally,” says Christopher Wilcox, director of research and development, Kerry.

The company will invest more than $10 million on the project, which includes a consumer nutrition center, extensive flavor labs and product ide-ation and customer collaboration suites.

“Expanding our cell science labora-tory in the Kerry center allows us to advance our media ingredients and supplements portfolio while capturing greater synergies with Kerry’s extensive analytical, research, development and applications expertise,” says Edmond Scanlon, president of Kerry’s pharma and bio-pharma ingredients business. “This ultimately helps us deliver greater inno-vation and overall value for customers.”

The expansion is expected to be com-pleted by August 2012 and will add near-ly 50 new jobs and an additional 30,000 square feet to the existing 260,000 square foot facility. CMN

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NEWS/BUSINESS

For more information please visit www.mctdairies.com and www.greatlakescheese.com

VEVEY, Switzerland — Nestlé Co. is working with the Institute for Snow and Avalanche Research in Switzer-land to study microscopic ice crystals in an effort to improve the quality of its ice cream.

The collaboration aims to help Nestlé solve a universal problem for all ice cream manufacturers: how to maintain the product’s original texture and structure for longer, the company says.

The research relies on the only X-ray tomography machine in the world that allows long-term observa-tion of tiny particles in a substance at

Nestlé working with snow research institute in Switzerland to improve ice cream qualitytemperatures of zero to - 20 degrees Celsius. Ice crystals affect the proper-ties of ice cream and snow in similar ways, altering texture and structure as they grow and change shape.

“Ice cream is an inherently un-stable substance,” says Dr. Hans Jörg Limbach, a scientist at the Nestlé Re-search Center in Switzerland. “As part of its natural aging process, the ice will separate from the original ingre-dients such as cream and sugar. When you store ice cream in the freezer at home for a prolonged period, you will eventually see ice crystals begin to form in the product. This is water from the ice cream itself.”

The X-ray machine allows Nestlé to record the size and shape of ice crystals and air bubbles in ice cream under home freezer-like conditions.

“X-ray technology is normally used at room temperature, but this machine works within exactly the right range for frozen food,” says Dr. Cédric Dubois, a Nestlé scientist. “Previously, we could not look inside ice cream without destroying the sample in the process. This method is non-invasive and does not disturb the product.”

The study has found that as some ice crystals grow in size they fuse together, creating bigger crystals that

cause the texture of the ice cream to coarsen, according to Nestlé.

“We already know the growth of ice crystals in ice cream is triggered by a number of different factors,” adds Dubois. “If we can identify the main mechanism, we can find better ways to slow it down.”

A follow-up study is now under-way with the Institute for Snow and Avalanche Research and a research group at the Paul Scherrer Institute in Switzerland. This will give the scientists access to technology that should enable them to examine even higher resolution images of the micro-scopic particles in ice cream. CMN

Fonterra outlines new strategy for growth, expansion AUCKLAND, New Zealand — Fon-terra Cooperative Ltd. recently out-lined details of its “Group Strategy Refresh,” which aims to grow volume and value by focusing on emerging markets and products that meet growing consumer demand for dairy nutrition.

“With overall demand growing, we need to grow volumes to protect our position as the world’s leading dairy exporter,” says Fonterra CEO Theo Spierings. “In addition, nutritional needs, particularly among the young and the elderly, are getting more ur-gent and specific, which is where we have the capability to add significant value.”

The full strategic plan includes more than 100 projects, many already underway, to focus Fonterra’s future efforts, including:

• A strong push on the fast-growing emerging markets of China, ASEAN (the Association of Southeast Asian Nations) and Latin America, where Fonterra already has a major pres-ence;

• Optimizing the New Zealand milk business to drive cash and improve return on capital;

• Building integrated milk pools (secure, high-quality sources of milk integrated with Fonterra’s business) overseas to bring higher value returns back to New Zealand;

• Growing volumes of higher-value consumer branded and out-of-home nutrition; and

• A tighter focus on meeting the advanced nutrition needs of mother and babies, as well as aging popula-tions.

“Equipped with this strategy, we are now taking decisive steps to un-derstand and meet nutritional needs in some of the world’s most exciting growth markets to fulfill Fonterra’s unique vision to be the natural source of dairy nutrition for everyone, every-where, every day,” says Fonterra Chair-man Henry van der Heyden. CMN

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FDA releases details for determining high-risk facilities under Food Safety Modernization ActWASHINGTON — FDA recently re-leased new information detailing how it would determine which food facili-ties are “high risk” and require more frequent inspections under the Food Safety Modernization Act (FSMA). The two main criteria are known safety risks of foods, such as related Class I recalls and illness outbreaks, and the facility’s compliance history.

Of the more than 82,000 domestic facilities listed in FDA’s inventory, the agency says it considers 22,325 to be high-risk facilities and 60,000 to be “not-high-risk.”

Although the act mandates inspec-tion frequency based on risk, the in-spection schedules for both high-risk

and not-high-risk facilities are still less frequent than the schedules most milk processing and dairy manufactur-ing plants currently follow, notes the International Dairy Foods Association (IDFA). High-risk facilities must be inspected at least once in the first five years following the enactment of FSMA and then once every three years thereafter. Not-high-risk facilities must be inspected at least once in the first seven years following enactment and then once every five years thereafter.

“For Grade A plants, the Pasteurized Milk Ordinance requires plants to be inspected quarterly, and other plants are typically inspected at least once a year,” says Clay Detlefsen, IDFA vice

president of regulatory affairs. “The new details won’t have much of an impact on the dairy industry.”

FDA also recently issued an interim final rule for “Establishment, Main-tenance and Availability of Records: Amendment to Record Availability Requirements,” which became effective March 1. FSMA expands FDA’s access to records regarding “a specific suspect article of food to records relating to any other article of food that FDA reason-ably believes is likely to be affected in a similar manner.”

According to Detlefsen, if a company has a production line problem and FDA believes the same problem could occur at another similar production line in

that facility or elsewhere, FDA now can request records relating to these other lines and facilities. In the past, FDA could only see records relating to the production line with the known problem.

Although the interim final rule is already effective, FDA is still accepting comments until May 23. It expects to issue a final rule by May 23, 2013. CMN

Five scholarships worth $1,000 each available to students through Dairy Center

HARRISBURG, Pa. — The Center for Dairy Excellence is offering five $1,000 scholarships from the 2012-2013 academic year.

Students with outstanding academic records who are enrolled in a dairy industry program are encouraged to apply by June 1.

“The future of Pennsylvania’s dairy industry rests on the talent and leader-ship within the next generation of dairy leaders,” says John Frey, executive director, Center for Dairy Excellence. “The center’s goal is to build and main-tain a viable, growing dairy industry in Pennsylvania and offering financial assistance to future dairy farmers and agribusiness leaders is a natural fit for our organization.”

Consideration for this scholarship will be given to Pennsylvania residents who are full-time undergraduate stu-dents planning to enroll or are cur-rently enrolled in a qualifying field of study such as dairy and animal science; agriculture marketing and business; nutrition; food science; agricultural and extension education; agri-business management; agricultural engineering; or related fields.

Scholarship application forms are available at www.centerfordairyexcel-lence.org. Go to “Educator,” and click on “View Scholarship Opportunities.” You may also send an e-mail requesting an application to [email protected], or call Jayne Sebright at 717-346-0849. Completed applications should be sent to: Jayne Sebright, Center for Dairy Excellence, 2301 North Cam-eron Street, Harrisburg, PA 17110. CMN

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NEWS/BUSINESSApril 6, 2012 — CHEESE MARKET NEWS® 11

For more information please visit www.tgiltd.com/ICTE

Jasper Hill Farms receives $930,000 USDA loan guarantee GREENSBORO, Vt. — Sen. Patrick Leahy, D-Vt., Sen. Bernie Sanders, I-Vt., and Rep. Peter Welch, D-Vt., re-cently announced a $930,000 federal loan guarantee to Jasper Hill Farms in Greensboro, Vt., which will support 20 existing jobs and create 14 new ones.

The loan guarantee is approved by USDA Rural Development and will be used to finalize construction of two un-finished cheese cave vaults and help with the completion of office and lab space.

“We are delighted that the U.S. De-partment of Agriculture has guaranteed this loan to complete the cheese caves in Greensboro, which represent the bright future of Vermont dairy,” Leahy, Sand-ers and Welch say in a joint statement. “Collaborative and forward-looking, this project enables farmers and cheese-makers to create value-added products. Vermont’s commitment to cheesemak-ing and to small cheesemakers of quality with increasingly recognized products, will be advanced by this loan.”

In 2007, Jasper Hill Farms received a $500,000 loan guarantee through USDA Rural Development to help construct a 21,000-square-foot cheese aging facility. CMN

Overall food business merger and acquisition activity up in 2011 compared to 2010UPPER SADDLE RIVER, N.J. — The Food Institute recently released its “Food Business Mergers & Acquisitions 2011” guide, the newest edition of the annual publication. The 2011 version

recounts a shaky year in deal-making as buyers and sellers watched an up and down swing as markets reacted to daily updates in the Eurozone and threats by rating agencies of downgraded assets.

The book contains a list of all merg-ers involving U.S. firms recorded by the Food Institute: 381 mergers executed in fiscal 2011, an increase of about 20 percent over the 317 deals in 2010. While the numbers are comparatively high when considering the lull in 2009 that followed the recession, with mergers dipping to 264, the 20-percent rise in activity reflects growing merger and ac-quisition interest in growing segments such as online services and analytics and the re-entry of private capital and

investors into the food industry. The Food Institute says it tracked three dairy mergers in 2011, down from six in 2010.

Boosted by a strong first quarter, merger and acquisition activity declined somewhat in the second quarter, partly a reaction in the market to uncertainty fostered by poor economic data in the United States and the debt crisis in Europe, the Food Institute says. At the time, many analysts predicted that cash-rich strategics would return to the market ahead of private equity in deals unless logical buyers did not ex-ist for assets. Companies that waited through the recession and saved capital emerged to scoop up companies and make acquisitions that supplemented

organic growth, as growing economies could no longer be relied on for revenue.

In a year that saw the merger of two large supermarket chains as well as the falling apart of a Diamond Foods/Procter & Gamble deal for the Pringles business that would have reshaped the snack food industry, the book recaps the deals that were completed or left open at the end of the year while also providing an outlook into 2012 and beyond. The deals being made today will indicate what can be further expected as an economic recovery continues to gain traction, and offer an informed resource when forecasting possible acquisitions.

For more information, visit www.foodinstitute.com/manda.cfm. CMN

Abbott Co. to invest $270 million in facility for adult nutrition brandsABBOTT PARK, Ill. — Abbott Co. has announced plans to build a manufactur-ing facility in Tipp City, Ohio, to produce two of the company’s fastest-growing adult brands, Ensure and Glucerna, for the North America market.

Abbott will invest $270 million in the facility and will employ approximately 240 people there. Ground-breaking is expected in April with the plant becom-ing operational in late 2013.

“This new plant will enable us to meet the fast-growing demand for our leading adult liquid nutrition products, Ensure and Glucerna,” says John C. Landgraf, executive vice president of global nutrition, Abbott.

The plant will specialize in asep-tic packaging technology, which can expand the use of new ingredients, shortened product development time and reduced energy use during manu-facturing, the company says.

Abbott’s nutrition business currently generates approximately $6 billion in sales, which is expected to grow to more than $9 billion by 2015. CMN

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CMAB awards more than $1.4 million to elementary schools as part of ‘Real Seal Appeal’SACRAMENTO, Calif. — The California Milk Advisory Board (CMAB) recently awarded more than $1.4 million in cash, books and schools supply prizes to elementary schools in Southern Cali-fornia as part of its “Real Seal Appeal!” sweepstakes drawing.

Elementary schools in 10 Southern California counties participated in the sweepstakes, which reached more than 42,000 teachers in 99 districts.

The Real Seal Appeal! three-month sweepstakes started Oct. 1, 2011, of-fering schools in participating districts the opportunity to win money and prizes by collecting Real California Milk seals from the milk and dairy products they

purchased at retail and turning them in to their teachers to tenter. In addition to classroom resources — including $20,000, $10,000 and $5,000 grand prizes, Scholastic books and school supply gift cards — the promotion provided healthy eating and drinking messages to children and families as well as an opportunity for students to win Wii Fit games to promote fitness.

“The Real Seal Appeal! sweepstakes was a true community giving opportunity with families, teachers and dairy farmers all working together. California dairy farmers were able to support kids, teach-ers and schools with families, teachers and schools showing their support for

the California dairy families that live and work in communities throughout

the state,” says Stan Andre, CEO, CMAB. “Everyone wins with this promotion and it is a pleasure to award money, supplies and books to help make California schools stronger.”

Los Angeles Unified School District, the largest district in the area, earned more than $527,000 in prizes.

The top winning schools included: Twin Lakes Elementary School, El Monte, Calif., $59,500; Vista San Gabriel Elemen-tary School, Palmdale, Calif., $53,500; Ocotillo Elementary School, Palmdale, Calif., $35,500; Figueroa Street Elemen-tary School, Los Angeles, $28,500; ICEF Vista Elementary Academy, Los Angeles, $27,000; Potrero Elementary School, Potrero, Calif., $26,000; Indian Hills Elementary School, Jurupa Valley, Calif., $21,500; and Ted J. Porter Elementary School, Fontana, Calif., $20,500.

For a complete list of win-ning schools, visit www.scholastic.com/sealappeal/. CMN

“The sweepstakes was a true community

giving opportunity with families, teachers

and dairy farmers all working together.”

Stan AndreCALIFORNIA MILK ADVISORY BOARD

IDDBA highlights trends at 2012 Show & Sell CenterMADISON, Wis. — The International Dairy-Deli-Bakery Association (IDDBA) re-cently released new trends to look for at its 2012 Show & Sell Center, a 10,000-square-foot merchandising and idea center that will be featured at the association’s 48th annual seminar and expo, Dairy-Deli-Bake 2012, held June 10-12 in New Orleans, La.

IDDBA’s Show & Sell Center focuses on four areas: meals, deli, cheese and bakery. It is put together by industry volunteers. Consumers choose the store they shop, the products they buy, the meals they cook and the money they spend, and IDDBA wants to help them make good choices by sharing what it has learned, the association says.

IDDBA notes that this year’s trends to watch on the show floor include:

• The New Normal — Consumers are changing how they shop, and the new nor-mal is focused on value and how customers define it, IDDBA says.

• iMagination — Retailers and consum-ers are embracing repurposed products, packaging, fixtures and foods, and taking sustainability to new levels, demanding that supermarkets do the same, the as-sociation notes.

• iNdulgence — Consumers are still buying high-priced items but they are not talking about it; they are keeping quiet about their indulgences to avoid embar-rassing less-fortunate friends and family, IDDBA says.

• Experiential shopping — IDDBA notes that this trend is moving to a new area called Unservice. Consumers are making it, baking it, weighing it, building it, cutting it, wrapping it and eating it themselves.

This year, attendees who stop by the Show & Sell Center can sign up for a free photo CD that highlights displays and merchandising ideas.

F o r m o r e i n f o r m a t i o n , v i s i t www. iddba .org . CMN



NEWS/BUSINESS

For more information please visit www.mifroma.com

Mifroma USA introduces 7-ounce cheese portion sizes in Cavern, Gruyere, Emmentaler linesrandom-weight and fixed-weight por-tions of the cheeses.

Paul Schilt, executive vice presi-dent, Mifroma USA, says the 7-ounce, exact-weight portions are available for the company’s Cavern cheese, Regu-lar Gruyere AOC, Cavern Cave-Aged Gruyere and Emmentaler varieties.

“The cheeses are conveniently packed eight to a case so we don’t overwhelm retailers by including too much product,” he says. “We offer a great space-saving advantage for any store.”

The company’s exact-weight cheeses are presented in gourmet-style opaque parchment paper packaging, he adds.

“Consumers will love the generous portions of these cheeses,” Schilt says. “By carefully shaving to ensure mini-mum rind, customers enjoy maximum cheese.”

Schilt adds that the portions are cut straight from traditional Switzerland cheese wheels, including a 200-pound Emmentaler wheel and a 70-pound Gruyere wheel.

“We package more than 500 pounds of cheese everyday,” he adds.

Mifroma’s range of random-weight cheeses come wrapped and cut in typical formats, with a rounded “pie” shape for Gruyere and a chunky “stick” for Emmentaler.

“The attractive milky film and parchment paper packaging is a distinctive feature of these Mifroma cheeses, and the delicatessen-style cuts distinguish these products from others on the market,” Schilt says. “Consumers will appreciate being able to pick a cheese that suits their needs, whether they require a slightly heavier or slightly lighter block.”

Mifroma USA is a division of Swiss retail giant Migros, which added the U.S. dairy division last year. Mifroma has long been a dairy processor with holdings in Switzerland and other European nations. CMN

NMPF responds to CIAA statement on Real Seal programARLINGTON, Va. — Following last week’s announcement that the National Milk Producers Federation (NMPF) will assume management of the Real Seal program, the Cheese Importers Association of America (CIAA) issued a statement saying the change in man-agement of the program will violate a law requiring the imposition of fees on imported dairy products. (See “Manage-ment of Real Seal for dairy transfers to NMPF” in last week’s issue.)

NMPF this week said the CIAA release contains incorrect information and factual errors.

“It appears that the CIAA lacks full knowledge of the history, ownership and use of the Real Seal program, and the concerns voiced by that organization are clearly misplaced,” says Jerry Kozak, president and CEO, NMPF.

Kozak says the following points are important to more completely under-stand the issue:

• The United Dairy Industry As-sociation (UDIA), a federation of 18 state and regional dairy research pro-motion boards, owns the Real Seal and is free to license it as the organization deems appropriate. NMPF will now be managing the licensing and marketing of the Real Seal, but ownership of the trademark remains with UDIA. NMPF has long-standing relationships with many of the current users of the Seal, making it a natural fit to carry out the aims of the program, Kozak says.

• UDIA is a different organization from the National Dairy Board (NDB). When U.S. dairy farmers pay their 15-cents-per-hundredweight promotion assessment, 10 cents goes to state and regional promotion entities affiliated with UDIA or other qualified programs, and 5 cents goes to the NDB. While the NDB and the UDIA created Dairy Management Inc. (DMI) through which to share staff resources and maximize organizational efficiencies, UDIA and the NDB remain separate and distinct entities, Kozak says.

• The 7.5-cents-per-hundredweight import assessment that is paid by importers for promotion purposes is directed to the national dairy promo-tion program operated by the NDB. The import assessment is not paid to UDIA, Kozak says.

• Legislation that established the dairy import assessment does not im-pose limitations on how UDIA manages its assets, including the Real Seal. No funds from the NDB have been or will be used for NMPF’s operation of the Real Seal program, Kozak says. CMN

BONITA SPRINGS, Fla. — Mifroma USA recently added 7-ounce portions to its Cavern, Gruyere and Emmentaler lines. The company now offers both

http://www.mifroma.com/



NEWS/BUSINESSPRICINGContinued from page 1

For more information please visit www.tetrapak.com

organizations, CDFA called a public hearing for May 31 and June 1 to con-sider additional proposed changes to the whey factor in Class 4b pricing. (See “More processors, producers write to CDFA on potential hearing on Class 4b formula” in the March 16, 2012, issue of Cheese Market News.)

The coalition proposes to replace CDFA’s current “sliding scale” approach with a new “sliding scale” approach that results in a whey value that tracks the market direction followed by the FMMO Class III whey value.

However, some in California would prefer that the Class 4b pricing struc-

ture remain in its current form. Last month, the California Dairy Institute and dairy processors Hilmar Cheese Co., Rizo Lopez Foods, Saputo Cheese USA, Marquez Brothers International and Kraft Foods each wrote to CDFA asking that it deny the petitions for a hearing.

Cipriano Rizo, CEO of Rizo Lopez Foods, notes that his company, which manufactures Hispanic-style cheese, currently has no income from the plant’s whey stream and that it is difficult to maintain competitiveness when whey prices are high.

“We know that producers are expe-riencing some financial distress, but raising costs on the processors will only tend to eliminate their milk markets in a time of increasing milk production,” he says.

• WisconsinIn Wisconsin and other states where

milk is priced according to the FMMO, some also feel the additional value placed on whey in Class III milk pric-ing is unfair to those who cannot fully capture the value of it, such as smaller cheesemaking operations that do not have whey processing equipment. The issue is particularly relevant to Wis-consin, where smaller cheesemaking operations abound.

In a January 6, 2012, Cheese Market News guest column, John Umhoefer, executive director of the Wisconsin Cheese Makers Association, says that adding the value of dry whey to dairy farmer milk checks has been an unfair and logically flawed idea for nine years.

“Every cheese factory in the U.S. too

small to dry whey, or process whey to get at whey proteins, loses money every month on this portion of the Class III milk price,” he says.

“It’s one thing to not benefit in the free market, but it’s another to put someone out of business over a federal order,” Umhoefer adds in a recent inter-view with Cheese Market News.

“For many months, there have been members of ours who are losing money and are really concerned,” he says. “There are many plants that aren’t get-ting the benefits of whey, but they are paying for it in the milk price.”

Other companies note that the FMMO structure is outdated.

“The decades-old FMMO pricing systems need modernizing in order to encourage growth that keeps pace with world demand for dairy products,” says Joan Behr, director of communications and brand management for Foremost Farms USA, Baraboo, Wis. “The cur-rent system is filled with all kinds of unintended consequences with no assurances that the industry will pay a price for milk that truly reflects market conditions.”

She notes that Foremost Farms sup-ports a system of two classes of milk, fluid and manufacturing, and replac-ing end product pricing formulas with competitive milk pricing.• Capturing whey’s value

Milk pricing issues aside, dry whey demand has brought opportunities and benefits to many companies in and outside of Wisconsin, including Fore-most Farms. The company currently exports more than 30 percent of its dried whey ingredients, primarily exporting pharmaceutical lactose, demineralized whey, whey protein concentrate (WPC) and permeate, Behr says. The company’s Richland Center, Wis., plant first began condensing and drying whey powder in June 1975.

Behr notes a turning point for Fore-most Farms was in 1984 when Wisconsin Dairies Cooperative, a predecessor cooperative that became Foremost Farms USA, made a significant invest-ment when it acquired three whey processing plants and the Foremost trademark from Foremost-McKesson Corp., San Francisco.

“That allowed Foremost Farms to expand its product portfolio into de-mineralized whey for infant formula, pharmaceutical lactose for the phar-maceutical industry and whey blends for the baking and food processing industries,” she says.

Behr says she thinks there will be increased future demand for whey products.

“The growth in the global popula-tion, and the ability for more people to purchase better quality food products, are driving the growing demand for all types of whey,” she says. “We see prom-ise for whey protein products used for healthy aging, sports nutrition, infant and child nutrition, medical nutrition and weight management.”

Turn to VALUE, page 15 D

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Agri-Mark Inc., Methuen, Mass., made a $20 million investment to build a whey plant in 2000. It took about five years for the company to recoup those costs, says Doug DiMento, spokesperson for Agri-Mark.

“We happened to hit the market at the right time,” he says. “Because our cheese business was growing more than 15 percent a year, we were making more cheese, so we had more whey we could process.”

He adds that the decision to build the whey plant was a sound one, but it took a lot of thought and a large initial invest-ment for the cooperative, which makes 40 million pounds of cheese per year.

Even some companies who have been able to capture whey’s value, such as Davisco Foods International Inc., Le Sueur, Minn., say the whey products they are investing the most money in are not necessarily those that are factored into the Class III milk price.

Jon Davis, president and CEO, Davisco Foods, says that while the whey product factored into the Class III milk price is whey powder, many plants have advanced beyond making this product with separa-tion processing of whey products.

VALUEContinued from page 14

“At Davisco, our main products are whey protein isolates (WPI), and even fractions of WPI,” he says.

Davis adds that “I would love to see federal orders price milk like Califor-nia so we have an even playing field. Otherwise, it’s going to push smaller cheesemakers out.”

For those smaller cheesemakers that may not be able to afford whey processing equipment, some currently are selling liquid whey to plants to have it dried, but often for only pennies on the dollar, Umhoefer says. Transporting the liquid also is costly, he says.

Eric Liebetrau, president of Park Cheese Co. Inc., Fond du Lac, Wis., echoes this concern.

“The return on liquid whey is so small, it doesn’t cover the return on investment,” he says. “You’re not getting the full value if you’re not processing whey, and we’re not.”

In addition to transportation cost issues, Dean Sommer, cheese and food technologist with the Wisconsin Center for Dairy Research, says another chal-lenge for smaller operations is that dry whey evaporators are very expensive and prone to economies of scale. In other words, a large amount of whey must be processed to justify the costs of the equipment.

“It’s not economically feasible for

smaller plants; they just can’t justify the investment,” he says.

Ken Heimen, president of Nason-ville Dairy, Marshfield, Wis., says small cheesemakers in the state are at a tremendous disadvantage.

“After my payout for the milk, there’s nothing left to reinvest in any kind of whey drying equipment,” he says.

He notes that Nasonville Dairy processes about 1 million pounds of milk per day.

“You’d need to run about 2 million pounds a day to be able to justify a whey dryer,” he says.

There has been some discussion in Wisconsin of forming some type of whey processing cooperative among several small cheesemaking operations, where the investment in the equipment would be shared among several companies.

“It would still be a very large capital cost,” Sommer says.

He adds that not every year will nec-essarily be a banner year for capturing whey value as the demand and general economy ebbs and flows.

“You have to be able to survive some periods of low prices, too,” Sommer says. “I do think the overall trend is up for whey, and even in times of lower prices, the values we’re seeing now are so much higher than the highs of the past.”

Even though some operations are

struggling to capture whey’s value, Sommer says he still feels the industry should extract as much value as possible from milk.

“It’s always better to have a bigger economic pie to split than a smaller one,” he says.

Bob Wellington, senior vice presi-dent and economist for Agri-Mark, agrees.

“It’s only a problem when the whey price is higher, like it is now,” he says, noting that in 2009, the whey price was less than the make allowance and Cali-fornia paid more for its milk at that time.

“There is value in whey, and I think the California system is wrong,” he says. “Dairy farmers should be able to capture value in what is also fair to processors. The federal system aims to be fair, although it is not perfect. It’s just getting by today.”

Wellington, comparing the system to an old car that will soon stop running, acknowledges that something will have to change with FMMOs in the future.

Regarding smaller cheesemakers, he says that he “has sympathy for those processors, but I also have sympathy to producers.”

“The key issue is, there is val-ue in the whey, and we need to capture that for both farmers and cheesemakers,” he says. CMN

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Platteville City Manager Larry Bierke confirmed that Platteville has been chosen for the new Emmi Roth USA plant and that the sale of the land was approved at the Common Council’s April 3 meeting.

Guido Kaelin, vice president of marketing for Emmi Roth USA, says more information on the plant will be available closer to the groundbreaking

which is expected to take place around May, when the company will make an official announcement.

Kaelin says this is a substantial investment for Emmi Roth USA’s Swiss-based parent company Emmi Group, which has made acquisitions in recent years but has not yet built a new cheese plant in the United States.

“This also is a commitment from our end to provide local cheese specialties produced in the Unit-ed States,” Kaelin says. “There is big potential for that.” CMN

EMMIContinued from page 1

More than 17,000 U.S. farms, processing plants certified as USDA organic at end of 2011WASHINGTON — The National Organic Program recently published an updated list of certified organic operations, making available the latest in certification status of USDA organic operations.

As of the end of 2011, about 17,600 organic farms and processing facilities in the United States were certified to the USDA organic standards, which is almost 480 more operators than at the end of 2010 and a 240-percent increase since 2002 when the National Organic Program effectively began its oversight role, USDA notes.

Worldwide, there are now 28,779 certified organic operators across 133 countries.

By accessing the list, users can filter information according to specific search fields such as certification scope, type of product and the state in which an operation is located. Using the database, interested buyers can seek out producers and handlers of specific organic commodities to assist with their purchasing decisions.

The updated list of certified organic operations marks the third year in which the National Organic Program has made such a tool available.

Currently, the list of certified operations is updated annually. The National Organic Program is working to design a more advanced system that can be easily updated more often. The

ultimate goal is a real time system of standardized information that can more easily identify and connect organic stakeholders across the supply chain, support real-time transparency of the organic system, and streamline current information management and reporting processes for USDA certifying agents.

USDA notes that the most recently updated list of certified operations features one notable change resulting from the U.S. and Canadian organic equivalency arrangement. Since prod-ucts certified by one country may be sold as organic in the other, Canadian operations no longer need to maintain

certification to the USDA organic standards to sell organic products in the United States. Therefore Canadian operations are no longer included in the list.

The National Organic Program is responsible for overseeing accrediting certifying agents and their certification of organic production and handling operations. Certification allows a farm or processing facility to sell, label, and represent their products as USDA organic.

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The Laughing Cow introduces Smooth Sensations Cream Cheese Spread in five varietiesCHICAGO — The Laughing Cow, a brand of portion-controlled snack cheeses, recently announced the launch

of Smooth Sensations Cream Cheese Spread. The new product joins The Laughing Cow’s portfolio of individually-

wrapped cheeses that includes The Laughing Cow Cheese Wedges and Mini Babybel Cheeses.

“We are thrilled to introduce The Laughing Cow Smooth Sensations Cream Cheese Spread and are excited to provide consumers with a delectably rich, portion-controlled alternative to traditional cream cheese for a better breakfast experience,” says Dan Waters, marketing director, Bel Brands USA, parent company to The Laughing Cow’s brands. “Our team is dedicated to bring-ing consumers delicious cheeses they can feel good about eating, and with the introduction of this new product,

Tetra Pak opens new factory in Imatra, FinlandIMATRA, Finland — Tetra Pak recently opened a new packaging material factory in Finland. The factory, located in the town on Imatra with a planned capacity of 500 million packages per year, will ex-pand the company’s gable top capacity for Northern Europe, Tetra Pak officials say.

The laminated paper board used to produce the packaging material comes from the Imatra paper mills located just 6 kilometers from the new factory. Tetra Pak officials note this helps reduce the carbon dioxide emissions for the trans-

portation of paperboard to the factory.The production facilities are ex-

pected to be ISO 14001 certified during the first quarter of 2013, and plans are under way to implement World Class Manufacturing (WCM) practices at the plant, Tetra Pak says. ISO 14001 is an environmental management system standards, and WCM is a tool to help drive and visualize improvements in various areas, including cost, efficiency, competence, maintenance, availability, quality, safety and environment. CMN

we now have offerings that meet their needs at any time of the day.”

The new spread is available in five varieties: Class Cream 1/3 Less Fat, Strawberries & Cream 1/3 Less Fat, Gar-den Vegetable 1/3 Less Fat, Cinnamon Cream 1/3 Less Fat and Classic Cream.

All flavors are packaged in individu-ally-portioned wedges. The four variet-ies with one-third less fat than regular cream cheese contain 45 calories per gold foil-wrapped wedge, while the Clas-sic Cream flavor contains 55 calories per wedge.

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

FDA releases new guide on Salmonella testingWASHINGTON — The U.S. Department of Health and Human Services, FDA and the Center for Food Safety and Ap-plied Nutrition recently released a new guidance for the industry on testing for Salmonella species in human foods and direct-human-contact animal foods.

The guidance represents FDA’s cur-rent thinking on the topic and contains nonbinding recommendations, not legally enforceable responsibilities. FDA says companies can use alternative approaches as long as these satisfy the requirements of the applicable statutes and regulations.

Among FDA’s recommendations for companies testing for Salmonella are:

• Maintain control of the food that is being tested pending the final outcome of the testing to ensure that the food could be reconditioned, destroyed or diverted;

• Use the cultural method in FDA’s Bacteriological Analytical Manual (BAM) or a similarly validated non-BAM method to conduct tests for Salmonella, including safeguards to ensure that the sample is properly taken and handled;

• Be aware that testing for Salmonella in food using the cultural method in the BAM or similarly-validated method can yield one of three results: a presumptive positive result, a confirmed positive result or a negative result;

• Consider any confirmed positive result to be valid (even if subsequent tests on the original sample or other samples from the food are negative), absent other circumstances clearly demonstrating the inaccuracy of the first test result; and

• Validate any treatment or process used to adequately reduce Salmonella in a food.

FDA says it may take enforcement action if it samples a lot of food and one or more composite units is positive for Salmonella, even when the manufac-turer has previously tested the food and obtained negative results.

For more information or copies of the guidance, contact the Office of Food Safety Division of Plant and Dairy Food Safety at 240-402-2367, or visit www.fda.gov/FoodGuidances. CMN

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NEWS/BUSINESSINSPIRATIONContinued from page 1

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and build their new cheese facility. They purchased a custom-built copper cheese vat it Switzerland and started making their Tarentaise in 2002.

Putnam says upon the advice of some of the people they talked with in France, they were fortunate to bring a cheesemaker, who remains a good friend, back with them to Vermont to help them get started.

“They said, ‘Why come to make cheese here with our cows, our stuff, when we could go there, and you can use your cow and your stuff to learn how to make cheese?’” Putnam says. “It was one of the best pieces of advice I

have gotten. We also were able to e-mail questions all the time. We knew if the phone rings at 2 or 3 in the morning, pick it up, it’s from Europe.”• Cheese cultures

Putnam says part of what’s great about observing cheesemaking abroad is getting immersed in another culture — not just French, Swiss or Italian cul-ture, but their culture of cheesemaking.

“You can learn just by looking,” he says. “Even if you don’t speak a word, by looking you can learn so much. They’ve been doing this long before we were even founded. Going over and being a sponge can’t hurt.”

Jim Wallace, who teaches cheese-making classes and works as the techni-cal expert at New England Cheesemak-ing Supply Co. in South Deerfield, Mass.,

has traveled extensively in Europe to observe the art of cheesemaking. He often shares what he has learned abroad in the classes he teaches to amateur and experienced cheesemakers (for more information about his classes, visit www.cheesemaking.com/JimW.html). For example, May 5-6 he will be leading a workshop that includes insights into the cheese and cheesemaking styles of Italy.

“When I started here, the only sources of information were some more industrial-type recipe books. I could never quite figure out why my Parma wasn’t working here,” Wallace says. “As soon as I went to Italy, I found the process was very different working with vats and the cheesemakers over there from what industrial Parmesan is here. Most of my focus is pretty traditional.”

Wallace says when somebody comes to him who wants to start a small artisan operation, the first thing he tells them is to go out and taste all the cheeses they can and figure out what they like. He often sees startups looking to make something everyone else is making.

“That’s not a real good way to start out in artisan cheesemaking unless they’re really good at it,” he says. “They should focus on the cheese they really like, focus on their particular farm.”

While there often isn’t a lot of money or time with start-ups to travel outside the country, Wallace says it’s a good opportunity if they can. Many success-ful cheesemakers, he says, have found inspiration from European cheeses and put their own spin on them.

To get the most out of their visit, Wallace advises travelers to focus on a style of cheese they like, do a little research and then talk to a lot of people.

“Go to the markets, talk to as many people as you can, and one thing will very soon lead to another,” he says.

He adds that while his foreign lan-guage skills have mostly been learned through osmosis and are poor at best, he never has really felt any language barriers.

“If you do, find someone who can speak English and translate for you, usually a kid or a neighbor,” he says. “Language is not a problem. I have had friends take me up a mountain and drop me off. In the cheese room, I understand most of the words.”• Study abroad

New generations of cheesemak-ers are taking inspiration from other countries’ cheeses and cheesemaking processes to create new varieties and innovative processes back in the United States.

Keeley McGarr, owner of Keeley’s Cheese Co. in the Finger Lakes region of New York, spent three months in 2008 with a family who makes cheese in Ireland. She had studied abroad in Ireland a few years earlier as a senior at the University of Vermont, and returned again after a suggestion by a classmate in a cheesemaking class she took at the Vermont Institute of Artisan Cheese.

“A classmate there suggested if I wanted to make semisoft washed-rind cheeses, there was a group of women in the southwest of Ireland in West Cork who were renowned for their cheese,” McGarr says. “They got together in the late seventies, all from small farms, try-ing to figure out how to learn to make cheese. Now each of them has a really world-class cheese operation.”

In the fall of 2008, McGarr traveled to West Cork, Ireland, and landed a week-long internship with Gubbeen Farmhouse Cheese in the village of Schull. The Ferguson family who runs the operation uses milk from its 130 cows to make two types of cheese. They also raise pigs and vegetables on the farm.

At the end of that week, McGarr asked if they would mind if she stayed

Turn to ABROAD, page 19 D

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on to help out, and they were happy to let her stay another three months.

“It really allowed me to see how the production facility operates,” she says. “I was in the mix every day helping with affinage and production.”

She also learned from that experi-ence the value of focusing on one or two cheeses and doing them well.

“They had cornered the market on that type of cheese, marketing it across the UK and Ireland,” she says. “Focusing on making one or two things well can be a viable business plan. You don’t have to make curds, Cheddar and five differ-ent kinds of cheese. That’s something I definitely took away from them.”

McGarr returned to central New York and created Keeley’s Cheese Co. in 2009. She has focused the last two years on making Across the Pond, a semi-soft washed-rind cheese made from raw milk from the Jerseys and Holsteins that graze in rotation at her family’s McGarr Farms. This summer she is looking to name her second cheese, another natural-rinded cheese that is a little firmer and more of a Tomme-style.

She has kept in touch with the Ferguson family she stayed with in Ireland and says this connection has been invaluable.

“It’s good to have someone you can stay in touch with for questions,” she says. “Now that I have an operation of my own, I can hone in on specifics.”

Another young cheesemaker, Katie Hedrich of LaClare Farms, was one of several Wisconsin cheesemakers who studied dairy processes abroad as part of the Wisconsin Dairy Artisan Research Program. This joint project between the Babcock Institute, the University

ABROADContinued from page 18

of Wisconsin-Madison Department of Food Science, the Wisconsin Depart-ment of Agriculture and the Dairy Business Innovation Center covered airfare expenses for dairy artisans who wished to conduct research on dairy production methods in other countries. (To read the Hedrichs’ and other Wis-consin artisans’ reports on their travel experiences, visit www.dbicusa.org/dairy_artisan_reports.php.)

Through this program, Hedrich trav-eled with her parents, Larry and Clara Hedrich, to the Netherlands in June 2009 to study goat dairy production processes. Known as innovators in the U.S. goat dairy industry, the Hedrich family was making plans to start its own cheesemaking operations and expand its herd. The Netherlands trip provided ideas on how to do that.

The Hedrichs spent their first few days in Amsterdam touring different cheese shops in the area and then drove out of the city to visit dairy goat farms that ranged from 120- to 1,500-head.

“We met with a gentleman that first night who sat with us for three hours at least and talked about the industry and what was going on. He was just a wealth of knowledge,” Hedrich says. “He got us in contact with another gentleman who spent a day and a half with us and set us up with goat farms and cheesemaking operations.”

Hedrich says her family was im-pressed by the efficiency of the large dairy goat operations and cooperatives in the Netherlands, and the quality of milk they used in their cheeses.

“They had two full-time people and one part-time person running 1,500 goats. They would milk 1,500 goats in two-and-a-half hours,” Hedrich says of one farm they visited.

One of the main reasons the family

EURO-STYLE — Janine and John Putnam of Thistle Hill Farm in Vermont model their Tarentaise after an Alpine-style of cheese made in Beaufort, France. They make their cheese in a custom-built copper vat from Switzerland. “I just got an e-mail from a Swiss who found our cheese in New York and was amazed that an American cheesemaker was making a cheese that he considered as good as what he has at home,” John Putnam says.

Photo courtesy of Thistle Hill Farm

Turn to ORIGINALS, page 20 D

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Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com


NEWS/BUSINESS

ORIGINALSContinued from page 19

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traveled to the Netherlands was to ob-serve processes that are not in practice anywhere in the United States. Hedrich says here, if people are looking to expand their dairy goat herds, they often look to the Wisconsin dairy goat industry, and those in Wisconsin look to Larry Hedrich.

“We needed to learn more,” Katie Hedrich says. “We’re using a lot of the things they did and applying it to our operations. They milk a lot of goats in a small amount of time, keeping them happy and comfortable. It was incred-ible. We went to one farm, and when we walked in the barn, I looked at my dad and said, ‘This is everything you ever talked about.’ He talked about these things and thought they were impossible. They were doing it, living and breathing it.”

The quality of goat’s milk cheese they came across in the Netherlands also inspired Hedrich when she returned to begin making cheese at LaClare Farms. She saw the Dutch cooperatives’ focus on using fresh milk that was handled and cooled properly, the diets of fermented feed used for the goats, and the differ-ence these made in the cheese she tried.

“I didn’t like goat cheese prior to that trip, to be really honest,” Hedrich says. “When we went on that trip, almost all the cheeses we tried in Holland I liked. They were using fresh (goat’s) milk, handling the milk properly, really basic things, especially in the cow industry. But these weren’t being practiced to the level they needed to in the U.S.”

Before their June 2009 trip, the Hedrichs were having cheese made for them and Katie Hedrich hadn’t had any part in the cheesemaking. After they returned from the Netherlands, Hedrich started making cheese in September of that same year. A year and a half later, her Evalon hard goat’s milk cheese won the 2011 U.S. Championship Cheese Contest. LaClare Farms now is looking forward to breaking ground later this year on an expansion.

“I always tell people, I had a bunch of ideas in my head, but I didn’t know how to tie them together,” Hedrich says. “That trip took all those lines and made a picture.” CMN

Dean Foods Co. in talks over future of now-closed visitor center at Mayfield Dairy plantBRASELTON, Ga. — Dean Foods Co. recently has been in discussion with the town of Braselton, Ga., over the now-closed visitor center at its subsidiary Mayfield Dairy plant here. The visitor center closed in October 2011, though production at the fluid milk plant was not affected.

“Tourism is our largest industry here, and (the visitor center) brought 200,000 people to town per year,” says Jennifer Dees, Braselton town manager and clerk. “When it closed, we lost those tourists.”

Dees says Dean Foods asked a few weeks ago to meet and talk about the visitor center. They discussed advertis-ing that previously had been supported

by the visitors bureau and an energy audit to determine ways to reduce

operational costs.“It was just a first meeting,” Dees

says, adding that no decisions were made on anything. “They wanted to let me know they were still interested in doing it, and I wanted to let them know we still miss it being here.”

The visitor center, which opened in 1997 on the front end of the Mayfield Dairy plant in Braselton, included a gift shop, ice cream shop and small theater that described the plant’s history. Through a window, visitors also could view testing of raw milk as it came into the plant’s lab.

Jamaison Schuler, Dean Foods senior manager of corporate commu-nications, says Mayfield is committed

“Tourism is our largest industry here, and (the visitor center) brought 200,000 people to town

per year. When it closed, we lost those tourists.”

Jennifer DeesTOWN MANAGER AND CLERK,

BRASELTON, GA.

to the Braselton community, but that there has not yet been discussion on the center’s reopening.

“As we indicated last year, we are open to the possibility of reopening the visitor center if we can deter-mine a path that is economically sustainable,” he says. “We continue to have conversations with Braselton city officials to explore our options. However, it’s too early to speculate whether or not we will reopen, and if so, in what capacity.” CMN

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.(<�3/$<(56��WORLD CHAMPIONSHIP CHEESE CONTEST

For more information please visit www.greatlakescheese.com

Cheese Market News congratulates the 2012 World Championship Cheese Contest winnersBy Rena Archwamety

MADISON, Wis. — This year’s World Championship Cheese Contest saw a record 2,504 entries from 24 countries. The final championship round of judging, with the title of top cheese in the world going to Vermeer, a semi-soft, reduced-fat cheese made by cheesemakers at a FrieslandCampina factory in Wolvega, Netherlands, was held the evening of March 7 in front of an audience of 400 who attended the special event at the Monona Terrace in Madison, Wis.

“There’s been some really great growth in some of the particular classes we’ve added lately,” says John Umhoefer,

executive director of the Wisconsin Cheese Makers Association (WCMA), which hosts the biennial competition. “Smoked cheeses really have taken off, and there has been really strong growth in the smear classes and fla-vored classes. The open hard class was enormous.”

First runner-up in the competi-tion went to Adrian Mayer of Käserei Grundbach, Wattenwil, Switzerland, for his Winzer Käse, a smear-ripened semi-soft cheese. Second runner-up was Karl Germann of SO Appenzeller Käse GmbH, Appenzell, Switzerland, with his Appenzeller Kaese.

Umhoefer says this year there were

so many Appenzell cheeses entered in the smear-ripened class that a new “Ap-penzeller Cheese” category was added in real time to make the contest more competitive for everyone. More countries participated this year as well, with en-tries from Greece, Croatia, Estonia and Argentina.

“We really like to see the geographic broadening of the contest,” Umhoefer says. “We still see great opportunity for more entries from both established na-tions like France and Italy, and emerging cheese areas in Eastern Europe and South America.”

In addition to the growing number of entries, public interest and press

coverage of the contest has grown. The public reception during the final round of judging sold out, and media coverage this year was unprecedented.

Umhoefer says much of the increased interest came from word-of-mouth, and he sees potential for more visitors in the future. Part of WCMA’s mission is to make the contest as widely known as possible, he adds, and making the contest a nationally-known event will help the medal winners market their award-winning cheese.

“I think there are a couple of trends,” Umhoefer says. “The industry itself is re-ally blossoming into a range of product, so we’re seeing that at the contest. At the same time, the idea of fully marketing cheeses using every avenue is becoming more widely understood. Competitions are a relatively inexpensive public rela-tions opportunity.”

Cheese Market News congratulates all the award winners at this year’s World Championship Cheese Contest for their achievements.

The 16 finalists chosen for the cham-pionship round of judging include:

• Adrian Mayer, Käserei Grundbach, Wattenwil, Switzerland, Winzer Käse.

• Harald Kämpf, Fromagerie de Courtelary, Courtelary, Switzerland, Tête de Moine.

• Steve Stettler, Decatur Dairy Inc., Brodhead, Wis., Havarti.

• Decatur Cheesemakers, Decatur Dairy Inc., Brodhead, Wis., Pepper Havarti.

• Olivier Baudois, Fromagerie Le Cer-neux-Péquignot, Le Cerneux-Péquignot, Switzerland, Gruyére AOC.

• Karl Germann of SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Kaese.

• Gold Creek Farms, Kamas, Utah, Cheddar smoked with cherry wood.

• Cheesemakers from Canarias Selec-cion, Alcorcon, Spain, Maxorata Semi Hard Goat’s Milk Cheese.

• John Burris, Lactalis American Group, Belmont, Wis., President Brie.

• Team Steenderen, FrieslandCampi-na, Wolvega, Netherlands, Mild Gouda.

• Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, Bleubry: Smooth Blue.

• Johannes Schefer und Team, Urnäscher Milchspezialitäten AG, Urnäsch, Switzerland, Urnäscher Hol-zfasskäse.

• Cracker Barrel Natural Cheese Team, Agropur for Kraft Foods, Glenview, Ill., Sharp Cheddar.

• Cheddar Team, Cabot Creamery Cooperative, Cabot, Vt., Aged Cheddar, Vermont.

• Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Smoked.

• Team Steenderen, FrieslandCampi-na, Wolvega, Netherlands, Vermeer.

The results through fifth place in each category, including any ties, are:

Turn to RESULTS, page 23 D





For more information please visit www.wmmb.com

RESULTSContinued from page 22

Cheddar, MildClass 1

Best of Class: Mark Frederixon, AMPI-Blair Division, Blair, Wis., Mild White Cheddar, 99.50.

Second: Pierre Champagne, Agropur, Longueuil, Quebec, Cheddar, 99.45.

Third: Keith Cummins, Glanbia Foods Inc., Twin Falls, Idaho, Mild Cheddar, 99.45.

Fourth: Pierre Bélanger, Agropur, Longueuil, Quebec, Cheddar, 99.35.

Fourth: Tillamook County Creamery, Tillamook, Ore., Mild White Cheddar, 99.35.

Fifth: Mario Lemire, Agropur, Lon-gueuil, Quebec, Cheddar, 99.30.

Fifth: Team 1, Jerome Cheese Co., Jerome, Idaho, Mild Cheddar, 99.30.

Fifth: Tillamook County Creamery, Tillamook, Ore., Mild Yellow Cheddar, 99.30.

Cheddar, MediumClass 2

Best of Class: Bruce Whipple, Glanbia Foods Inc., Twin Falls, Idaho, Medium Cheddar, 98.15.

Second: Irish Dairy Board, Dublin, Ireland, Medium Cheddar, 97.85.

Third: Kiel Production Team, Land O’Lakes Inc., Kiel, Wis., Medium Ched-dar, 97.55.

Fourth: Pierre Bélanger, Agropur, Longueuil, Quebec, Medium Cheddar, 97.50.

Fourth: Haric Cucic, Glanbia Foods Inc., Twin Falls, Idaho, Medium Ched-dar, 97.50.

Fifth: Irish Dairy Board, Dublin, Ireland, Medium Cheddar, 97.00.

Fifth: Cheddar Team, McCadam Cheese, Chateaugay, N.Y., Cheddar, New York Medium, 97.00.

Cheddar, SharpClass 3

Best of Class: Cracker Barrel Natural Cheese, Agropur for Kraft Foods, Glen-view, Ill., 99.75.

Second: Kiel Cheesemakers, Land O’Lakes Inc., Kiel, Wis., 99.20.

Third: Tracy Stuckey, Great Lakes Cheese of New York, Adams, N.Y., 99.00.

Fourth: Terry Lensmire, Agropur, Weyauwega, Wis., 98.90.

Fifth: Cracker Barrel Natural Cheese, Agropur for Kraft Foods, Glenview, Ill., 98.85.

Cheddar, Aged 1-2 yrs.Class 4

Best of Class: Kiel Cheesemakers, Land O’Lakes Inc. for WAG, Kiel, Wis., Aged Cheddar, 99.50.

Second: Marshfield Plant, Foremost Farms, Marshfield, Wis., Aged Cheddar, 99.45.

Third: Irish Dairy Board, Dublin, Ireland, Cheddar, 99.05.

Fourth: Tillamook County Creamery, Tillamook, Ore., Aged Yellow Cheddar, 99.00.

Fifth: Roger Larson, Maple Leaf Cheese Co-op, Monroe, Wis., English Hollow Cheddar, 98.95.

Turn to CHEDDAR, page 24 DDIG IN — Andrew Legg, research technologist, Fonterra Cooperative Group Ltd., Palmerston North, New Zealand, pulls a sample from an entry in the Sharp Cheddar category.

Photo by Rena Archwamety

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CHEDDARContinued from page 23

Turn to CONTEST, page 25 D

Cheddar, Aged 2+ yrs.Class 5

Best of Class: Cheddar Team, Cabot Creamery Cooperative, Cabot, Vt., Aged Cheddar, Vermont 2+ Years, 99.10.

Third: Red Barn Family Farms, Appleton, Wis., Heritage Weis Old-World Style White Cheddar, 99.50.

Fourth: Wayne Hintz, Springside Cheese Corp., Oconto Falls, Wis., Red Wax Bandaged Daisy, 99.45.

Fifth: B Shift Cheese Department, Southwest Cheese Co., Clovis, N.M., Medium Cheddar, 99.35.

Bandaged Cheddar, Sharp to Aged

Class 7

Best of Class: Red Barn Family Farms, Appleton, Wis., Heritage Weis Reserve White Cheddar, 99.70.

Second: Red Barn Family Farms, Appleton, Wis., Heritage Weis White Cheddar, 99.65.

Third: Mike Billiard, Glanbia Foods Inc., Twin Falls, Idaho, Bandaged Sharp Cheddar, 99.45.

Fourth: Wayne Hintz, Springside Cheese Corp., Oconto Falls, Wis., Red Wax White Cheddar Midget, 99.25.

Fifth: Kerry Henning, Henning’s Cheese, Kiel, Wis., White Cheddar Daisy, 99.20.

ColbyClass 8

Best of Class: Kerry Henning, Hen-ning’s Cheese, Kiel, Wis., Colby Block, 99.60.

Second: Mike’s Team, Guggisberg-Deutsch Kase Hause, Middlebury, Ind., Colby Longhorn, 99.45.

Third : Team Arena , Arena Cheese, Arena, Wis., Traditional Colby, 99.40.

Fourth: Team Arena, Arena Cheese, Arena, Wis., Traditional Colby, 99.25.

Fifth: Ryan’s Team, Guggisberg-Deutsch Kase Hause, Middlebury, Ind., Colby Longhorn, 99.15.

Monterey JackClass 9

Best of Class: Kiel Cheesemakers, Land O’Lakes Inc., Kiel, Wis., 99.15.

Second: Team 2, Jerome Cheese Co., Jerome, Idaho, 99.0.

Third: Joan Heath, Glanbia Foods, Twin Falls, Idaho, 98.90.

Fourth: Kevin Gooch, Glanbia Foods, Twin Falls, Idaho, 98.85.

Fifth: Dennis Harris, Glanbia Foods, Twin Falls, Idaho, 98.80.

Fifth: Shift A Cheese Department, Southwest Cheese Co., Clovis, N.M., 98.80.

For more information please visit www.oldeuropecheese.com

Second: Team Black Creek, Saputo Cheese USA Inc., Lincolnshire, Ill., 3-year Cheddar, 99.05.

Third: Cheddar Team, Cabot Creamery Cooperative, Cabot, Vt., Aged Cheddar, Vermont 2+ Years, 98.85.

Fourth: Marshfield Plant, Foremost Farms, Marshfield, Wis., Aged Cheddar, 98.80.

F o u r t h : K i e l C h e e s e m a k -ers, Land O’Lakes Inc. for WAG, Kiel, Wis., Aged Cheddar-Over 2 Years,98.80.

Fifth: Cheddar Team, Cabot Creamery Cooperative, Cabot, Vt., Aged Cheddar, Vermont 2+ Years, 98.75.

Bandaged Cheddar, Mild to Medium

Class 6

Best of Class: Red Barn Family Farms, Appleton, Wis., Heritage Weis White Cheddar, 99.80.

Second: Red Barn Family Farms, Appleton, Wis., Heritage Weis White Cheddar, 99.55.

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CONTESTContinued from page 24

Turn to PROVOLONE, page 26 D

GEA Process Engineeringengineering for a better world

GEA Process Engineering Inc.1600 O‘Keefe Road, Hudson, WI, 54016Phone: 1 715 386 9371, Fax: 1 715 386 9376

[email protected], www.niroinc.com

Your Product. Our Systems Know-How.Today‘s food, dairy and beverage lines need modern technology !"#!$%&$%''()#!%)*+$*,-.%*'!$#'/$0*1%#21*3$456$70(.*&&$5'8%'**0%'8$"#&$!"*$*'8%'**0%'8$&(19!%('&$!($0*!0(-!$#'$*:%&!%'8$&;&!*<$(0$/*-velop a completely new plant. With years of technical expertise, GEA Process Engineering works closely with your product developers to custom engineer the best solution.

=$ heat treatment=$ <*<20#'*$-1!0#!%('=$ thermal concentration and separation=$ drying and particulate processing

=$ powder transport & packaging=$ 75>$#'/$?@75$2(!!1*$-11%'8=$ cleaning-in-place (CIP)=$ process integration and automation

GEA Nu-Con Rotary Valve

456$6)#A#.$BCDEFGGH%$I1%<%!*/$%'!*0)*'!%('J$<91!%K#11$2#8$-11%'8$system for very large food and dairy powder manufacturing plants.

Marbled Curd CheeseClass 10

Best of Class: Mike’s Team, Guggis-berg-Deutsch Kase Hause, Middlebury, Ind., Colby-Jack Longhorn, 97.90.

Second: Dan Omundson, LaGrand-er’s Hillside Dairy Inc., Stanley, Wis., Marbled Cheese, 97.40.

Third: Shift A Cheese Department, Southwest Cheese Co., Clovis, N.M., Colby Jack, 97.35.

Fourth: Randy LaGrander, La-Grander’s Hillside Dairy Inc., Stanley, Wis., Marbled Cheese, 97.30.

Fifth: Tillamook County Creamery, Tillamook, Ore., Colby Jack-Pasteur-ized, 97.15.

Rinded Swiss Style CheeseClass 11

Best of Class: Niklaus Haldimann, Gourmino Switzerland, Heimen-schwand, Switzerland, Emmentaler AOC Switzerland, 99.50.

Second: Marcel Züger, Gourmino Switzerland, Lömmenschwil, Switzer-land, Emmentaler AOC Switzerland, 98.80.

Third: Gourmino Switzerland, Gourmino AG, Langnau im Emmental, Switzerland, Rahmtaler, 98.70.

Fourth: Niklaus Leuenberger, Käserei Nesselgraben, Schwanden, Switzerland, Emmentaler Switzerland AOC, 98.55.

Fourth: 3207 Kaserei Illfis, von Mühlenen, Düdingen, Switzerland, Emmentaler Réserve, 98.55.

Fifth: 3070 Kaserei Leimiswil, von Mühlenen, Düdingen, Switzerland, Emmentaler Réserve, 98.20.

Rindless Swiss Style CheeseClass 12

Best of Class: Team Guggisberg, Guggisberg Cheese, Millersburg, Ohio, 200-pound Block Swiss, 97.40.

Second: Team Penn Cheese, Penn Cheese Corp., Winfield, Pa., Rindless Block Swiss, 97.25.

Third: Silvan Blum, Chalet Cheese Co-op, Monroe, Wis., 20-pound rindless Swiss wheel, 96.55.

Fourth: Neal Schwartz, Chalet Cheese Co-op, Monroe, Wis., 20-pound rindless Swiss wheel, 96.40.

Fifth: Don Klotzbach, Swiss Valley Farms, Monona, Iowa, Swiss Block, 96.20.

MozzarellaClass 13

Best of Class: Mozz Team 2, Kraft/Pollio Italian Cheese Co., Campbell, N.Y., Whole Milk Mozzarella, 99.15.

Second: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, S.D., Low Moisture Whole Milk Moz-zarella,98.95.

Third: Roger Krohn, Agropur, Lux-emburg, Wis., Low Moisture Mozzarella, Whole Milk, 98.90.

Fourth: Appleton cheesemakers, Foremost Fars USA, Appleton, Wis., Low Moisture Mozzarella, 98.85.

Fifth: Carl Moody, Sorrento Lactalis, Buffalo, N.Y., Whole Milk Low Moisture Galbani Mozzarella, 98.80.

Mozzarella, Part-SkimClass 14

Best of Class: Craig Schelling, Foremost Farms USA, Milan, Wis., Moz-zarella, Part Skim, 99.20.

Second: Roger Krohn, Agropur, Luxemburg, Wis., Low Moisture Part Skim Mozzarella, 99.15.

Third: Plant Floor, Foremost Farms USA, Alma Center, Wis., Natural Low Moisture Part Skim

Mozzarella Loaf, 99.05.Fourth: Rob Stellrecht, Burnett

Dairy Co-op, Grantsburg, Wis., Moz-zarella Part Skim, 98.95.

Fifth: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, S.D., Low Moisture Part Skim Moz-zarella, 98.90.

Provolone, MildClass 15

Best of Class: Team Denmark, Land O’Lakes, Denmark, Wis., No smoke Provolone, 99.55.

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PROVOLONEContinued from page 25

Turn to FETA, page 27 D

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Second: Bill Kocha, BelGioioso Cheese Inc.- Glenmore, Denmark, Wis., Mild Provolone, 99.50.

Third: Team Anselmo Martinez, Dairy Farmers of America, Turlock, Calif., Provolone, 99.25.

Fourth: Kevin Benzel, Park Cheese Co. Inc., Fond du Lac, Wis., Air cured mild Provolone, 99.15.

Fifth: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, S.D., Provolone, 99.10.

Provolone, AgedClass 16

Best of Class: DCI Cheese Co., Park Cheese for DCI Cheese Co., Richfield, Wis., il Giardino Provolone Mandarini, 98.50.

Second: Bill Kocha, BelGioioso Cheese Inc.-Glenmore, Denmark, Wis., Sharp Provolone, 97.50.

Third: Team Anselmo Martinez, Dairy Farmers of America, Turlock, Calif., Aged Provolone, 97.65.

Fourth: Team BDC A.M., Burnett Dairy Co-op, Grantsburg, Wis., Provo-lone Aged, 96.55.

Fifth: Steven Tollers, Burnett Dairy Co-op, Grantsburg, Wis., Provolone Aged, 96.50.

RicottaClass 17

Best of Class: Brian Hodur, Sorrento Lactalis, Buffalo, N.Y., Part Skim Whey Based Ricotta, 99.30.

Second: Topo Gigio, Antonio Moz-zarella, Newark, N.J., Old Fashioned Ricotta, Whole Milk, 99.25.

Third: Dan Windsor, Sorrento Lac-talis, Buffalo, N.Y., Whole Milk Whey Based Ricotta, 99.15.

Fourth: Scott Smith, Sorrento Lac-talis, Buffalo, N.Y., Whole Milk Ricotta, 98.95.

Fifth: Lactalis American Group, Tip-ton, Calif., Traditional Ricotta, 98.80.

ParmesanClass 18

Best of Class: Johnny Stender, Bel-Gioioso Cheese Inc.-Chase, Pulaski, Wis., Parmesan, 98.70.

Second: Pollock Cheese Plant, DairiConcepts LP, Pollock, S.D., Block Parmesan, 97.10.

Third: Lake Country Dairy Team, Arthur Schuman Inc., Fairfield, N.J., Cello Riserva Copper Kettle Parmesan Cheese Wheel, 97.05.

Fourth: Team AMPI, Associated Milk Producers Inc., Hoven, S.D., Parmesan Wheel, 95.75.

Fifth: Team Almena, Saputo Cheese USA Inc., Lincolnshire, Ill., Parmesan, 95.60.

Baby Swiss-StyleClass 19

Best of Class: Gabe Wand, Swiss Val-ley Farms, Monona, Iowa, Baby Swiss

Wheel, 98.00.Second: Neal Schwartz, Chalet

Cheese Co-op, Monroe, Wis., 20-pound Baby Swiss wheel, 97.40.

Third: Gary Vaughn, Middlefield Cheese, Middlefield, Ohio, Baby Swiss cheese, 97.35.

Fourth: Fernando Vaquero, Swiss Valley Farms, Monona, Iowa, Baby Swiss Block, 97.30.

Fifth: Jamie Fahrney, Chalet Cheese Co-op, Monroe, Wis., 40-pound Baby Swiss block, 97.15.

FetaClass 20

Best of Class: Adam Buholzer, Klon-dike Cheese Co., Monroe, Wis., Feta in Brine, 99.60.

Second: Arvanitis S.A., Thessaloniki, Greece, Dopio cheese, 99.50.

Third: Mike Schultz, Nasonville Dairy Inc., Marshfield, Wis., Feta, 99.45.

Fourth: David Schmidt, Agropur, Weyauwega, Wis., Feta, 99.40.

Fifth: Bjarne Kristiansen, Dairy Saedager, Hobro, Denmark, Yorem,

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FETAContinued from page 26

Turn to STRING, page 28 Dpiknik style, pasteurized, 99.35.

Fifth: Steve Webster, Klondike Cheese Co., Monroe, Wis., Feta in Brine, 99.35.

Feta, FlavoredClass 21

Best of Class: Steve Webster, Klondike Cheese Co., Monroe, Wis., Peppercorn Feta in Brine, 98.95.

Second : Team Kousa , Ar la Foods, Kousa, Denmark, Mediter-ranean style, garlic & parsley Feta, 98.90.

Third: David Schmidt, Agropur, Weyauwega, Wis., Feta with Basil & Tomato, 98.60.

Fourth: Jim Demeter, Agropur, Weyauwega, Wis., Feta with Basil & Tomato, 98.50.

Fifth: Terry Lensmire, Agropur, Weyauwega, Wis., Feta with Basil & Tomato, 98.10.

HavartiClass 22

Best of Class: Steve Stettler, Decatur Dairy Inc., Brodhead, Wis., Havarti, 99.60.

Second: Torben Pradsgaard, Arla Foods Nr Vium, Videbrek, Denmark, Havarti Graddost plain, 60+, 99.55.

Third: Peter Moller, Arla Foods Nr Vium, Videbrek, Denmark, Havarti Graddost plain, 60+, 99.50.

Fourth: Team Edelweiss, Edelweiss Creamery, Monticello, Wis., Havarti, 99.35.

Fifth: Decatur Cheesemakers 2, Decatur Dairy Inc., Brodhead, Wis., Havarti, 99.30.

Havarti, FlavoredClass 23

Best of Class: Luke Buholzer, Klon-dike Cheese Co., Monroe, Wis., Dill Havarti, 99.40.

Second: Decatur Cheesemakers, Decatur Dairy Inc., Brodhead, Wis., Dill Havarti, 99.35.

Third: Ron Bechtolt, Klondike Cheese Co., Monroe, Wis., Dill Havarti, 99.30.

Fourth: Steve Stettler, Decatur Dairy Inc., Brodhead, Wis., Dill Havarti, 99.20.

Fifth: Peter Moller, Arla Foods Nr Vium, Videbrek, Denmark, Havarti with dill, 99.10.

GorgonzolaClass 24

Best of Class: DCI Cheese Co., Sa-lemville for DCI Cheese Co., Richfield, Wis., Salemville Gorgonzola, 99.65.

Second: Mark Ruttner, BelGioioso Cheese Inc. - Langes Corners, Denmark, Wis., CreamyGorg, 99.40.

Third: Tony Ellis, BelGioioso Cheese Inc. - Langes Corners, Denmark, Wis., Crumbly Gorgonzola, 98.90.

Fourth: Team 1, Arla Foods, Muske-gon Dairy, Muskegon, Mich., Gorgon-zola, 98.65.

Fifth: Feta Production, Parma-lat SA, Stellenbosch, South Africa, Simonsberg Simonzola 125-grams, 98.60.

GruyereClass 25

Best of Class: Baudois Olivier, Fromagerie Le Cerneux-Péquignot, Le Cerneux-Péquignot, Switzerland, Gruyère AOC, 99.95.

Second: René Pernet, Fromagerie du Haut-Jorat, Peney-le-Jorat, Switzer-land, Le Gruyère AOC du Haut-Jorat, 99.90.

Third: Adrian Scheidegger, Käserei Niedermuhren, Heitenried, Switzer-land, Le Gruyère AOC, 99.85.

Fourth: Team Emmi Roth USA, Emmi Roth USA, Verona, Wis., Gruyere Surchoix, 99.80.

Fifth: Tinguely Alexandre Ursy, Mifroma, Ursy, Switzerland, Gruyère AOC Mifroma Cavern, 99.75.

String CheeseClass 26

Best of Class: String Team 1, Kraft/Pollio Italian Cheese Co., Campbell, N.Y., Low Moisture Part Skim Moz-zarella String Cheese, 99.30.

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STRINGContinued from page 27

Turn to BEST, page 29 D

Second: String Team 1, Kraft/Pollio Italian Cheese Co., Campbell, N.Y., Low Moisture Part Skim String Cheese, 99.20.

Third: Cesar & Heydi, Cesar’s Cheese, Random Lake, Wis., Whole milk stretched by hand natural fla-vor, 99.00.

Fourth: Rudy Gonzalez, Sorrento Lactalis, Nampa, Idaho, 12-ounce Pro-volone String, 98.85.

Fifth: String Team 2, Kraft/Pollio Italian Cheese Co., Campbell, N.Y., Low Moisture Part Skim String Cheese, 98.80.

Cottage CheeseClass 27

Best of Class: Bison, Upstate Niagara Co-op, West Seneca, N.Y., Lowfat Cot-tage Cheese 1-percent, 97.10.

Second: Bison, Upstate Niagara Co-op, West Seneca, N.Y., Nonfat Cottage Cheese, 95.80.

Third: Cottage Team, Cabot Cream-ery Cooperative, Cabot, Vt., Vermont Style Cottage Cheese, 95.25.

Fourth: Bison, Upstate Niagara Co-op, West Seneca, N.Y., 4-percent Minimum Cottage Cheese, 94.25.

Fifth: Cottage Team, Cabot Cream-

ery Cooperative, Cabot, Vt., Vermont Style Cottage Cheese, 93.90.

Fresh MozzarellaClass 28

Best of Class: FDL Team 1, Kraft/Pollio Italian Cheese Co., Campbell, N.Y., Fresh Mozzarella, 99.60.

Second: Di Stefano Cheese, Baldwin Park, Calif., Ovoline 4-ounce Mozza-rella ball, 99.50.

Third: Mozzarella Fresca team, Lactalis American Group, Tipton, Calif., Fresh Mozzarella 4-ounce ball, 99.45.

Fourth: Team Quality, Quality

Cheese Inc., Vaughan, Ontario, Fior di Late-Bella Casara, 99.40.

Fourth: Team Fresh Mozzarella, Sorrento Lactalis, Nampa, Idaho, Fresh Mozzarella Ciliengini 8-ounce Cup, 99.40.

Fifth: Ricardo Nunez, BelGioioso Cheese Inc.-Freedom, Freedom, Wis., Fresh Mozzarella 8-ounce Ball, 99.35.

Blue Veined, Exterior Molding

Class 29

Best of Class: Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, Bleubry: Smooth Blue, 98.50.

Second: Team Quality, Quality Cheese Inc., Vaughan, Ontario, Bor-gonzola, 98.40.

Third: Jindi Cheese P/L, Jindivick, Australia, Old Telegraph Road Heritage Blue, 98.05.

Fourth: Lazur Dairy Cooperative, Nowe Skalmierzyce, Poland, Lazur Zlocisty (Gold), 97.90.

Fifth: Jindi Cheese P/L, Jindivick, Australia, Jindi Reserve Estate Blue, 97.80.

Fifth: Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, Le Météorite: Creamy & Ash Covered; 97.80.

Blue VeinedClass 30

Best of Class: Jim Ingvorsen, Bornholms Andelmejeri, Kelmensker, Denmark, Organic Danablu 50+, 99.65.

Second: Per Olesen, Bornholms Andelmejeri, Kelmensker, Denmark, Danablu 60+, 99.50.

Third: Drosblo Dairy, Thorso, Den-mark, Danablu, 99.45.

Fourth: Drosblo Dairy, Thorso, Den-mark, Danablu, 99.40.

Fifth: Leif Olesen, Bornholms Andelmejeri, Kelmensker, Denmark, Danablu 50+, 99.35.

Brick, MuensterClass 31

Best of Class: Matt Erdley, Klondike Cheese Co., Monroe, Wis., Muenster, 99.20.

Second: Team Blaser’s, Comstock Creamery LLC, Comstock, Wis., Wis-consin Brick, 98.20.

Third: Walter Hartwig, Zimmerman Cheese Inc., South Wayne, Wis., 5-pound Brick Loaf, 98.05.

Fourth: Steve Stettler, Decatur



For more information please visit www.mctdairies.comFor more information please visit www.novakscheese.com


BESTContinued from page 28

Turn to WINNERS, page 30 D

Dairy Inc., Brodhead, Wis., Muenster, 98.00.

Fourth: Chad Duhai, Zimmerman Cheese Inc., South Wayne, Wis., 5-pound Muenster Loaf, 98.00.

Fifth: Ron Buholzer, Klondike Cheese Co., Monroe, Wis., Muenster, 97.95.

Fifth: Nick Patterson, Torkelson Cheese Co., Lena, Ill., Brick Cheese, 97.95.

Fifth: Chad Duhai, Zimmerman Cheese Inc., South Wayne, Wis., 5-pound Brick Loaf, 97.95.

BrieClass 32

Best of Class: Belmont-John Burris, Lactalis American Group, Belmont, Wis., Brie 3 kilogram-President, 99.15.

Second: Production Team, Kolb-Lena Inc., Lena, Ill., 8-ounce Alouette Baby Brie, 99.10.

Third: St. Hyacinthe factory, Agropur Fine Cheese, St.-Hubert, Quebec, Brie

Chevalier Triple Crème, 99.05.Fourth: Scott Ness, Old Europe

Cheese, Benton Harbor, Mich., Double Cream Brie logs, 99.00.

Fifth: Jean Manuel Renard, Old Europe Cheese, Benton Harbor, Mich., Brie Triple Cream 3 kilograms, 98.95.

Camembert & Other Surface (Mold) Ripened

Class 33

Best of Class: Lion Dairy and Drinks - Burnie, Lion Dairy and Drinks, Dock-lands, Australia, Camembert, 98.85.

Second: St. Hyacinthe factory, Agro-pur Fine Cheese, St.-Hubert, Quebec, Rondoux double crème, 98.50.

Third: Feta Production, Parmalat SA, Stellenbosch, South Africa, Si-monsberg Camembert, ready to eat, 125-gram, 98.35.

Fourth: Paul Sutter, Natural Pas-tures Cheese Co., Courtenay, British Columbia, Comox Camembert, 98.30.

Fifth: St. Hyacinthe factory, Agro-pur Fine Cheese, St.-Hubert, Quebec, Camembert l’Extra, 98.20.

JUST A SLICE — Josef Hubatschek, a German judge from Alpma, slices an entry during the preliminary rounds of judging at the 2012 World Championship Cheese Contest. The international team of judges represented 17 nations, including Argentina, Australia, Canada, Croatia, Denmark, France, Germany, Ireland, New Zealand, Mexico, Portugal, The Netherlands, Russia, South Africa, Switzerland and the United Kingdom.

© Red Wave Pictures

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WINNERSContinued from page 29

Turn to GOUDA, page 31 D

EdamClass 34

Best of Class: Team Marum, FrieslandCampina, Wolvega, Nether-lands, Frico Edam matured, 99.40.

Second: Team Gerkesklooster, FrieslandCampina, Wolvega, Nether-lands, Edam block, mild Edam type, 98.00.

Third: Bedum Team Edam, FrieslandCampina, Wolvega, Nether-

lands, Edam rindless, 97.50.F o u r t h : T e a m M a r u m ,

FrieslandCampina, Wolvega, Nether-lands, Edam Noord/Wester, 96.80.

F o u r t h : Te a m Va r s s e v e l d , FrieslandCampina, Wolvega, Nether-lands, Edam loaf mild, 96.80.

F o u r t h : T e a m Wo r k u m , FrieslandCampina, Wolvega, Nether-lands, Rindless Edam, 96.80.

Fifth: Hautapu Cheese Team, Fonter-ra Cooperative Group Ltd., Cambridge, New Zealand, Edam block cheese, 96.70.

GoudaClass 35

Best of Class: Team Steenderen, FrieslandCampina, Wolvega, Nether-lands, Gouda Excellent mild, 99.15.

Second: Gary Grossen, Babcock Hall Dairy Plant, Madison, Wis., Gouda, 98.85.

Third: Team Gerkesklooster, FrieslandCampina, Wolvega, Nether-lands, Kroon Gouda Mild, 98.80.

Fourth: Team North-Holland Gold, FrieslandCampina, Wolvega, Nether-lands, North-Holland BOB special, 98.35.

Fifth: Team Gerkesklooster, FrieslandCampina, Wolvega, Nether-lands, Frico Gouda Mild, 98.30.

Gouda, AgedClass 36

Best of Class: Team Uniekaas, Best Cheese Corp., Mount Kisco, N.Y., Vin-tage 3-year Gouda, 98.95.

Second: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Super 18-24 month, 98.90.

Third: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Mature 6-9 month, 98.55.

Fourth: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Aged 9-12 month, 98.35.

Fifth: Pieter ter Beek, CONO Kaas-makers, Westbeemster, Netherlands, Beemster Royaal, 98.10.

Fifth: Team North-Holland Gold, FrieslandCampina, Wolvega, Nether-lands, North-Holland BOB special old “extra,” 98.10.

Gouda, FlavoredClass 37

Best of Class: Holland’s Family Cheese Team, Holland’s Family Cheese,

TEAM EFFORT — Volunteers from the 2012 “B-Team” (left) prepare and repackage cheeses for the World Championship Cheese Contest judges (right).


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For more information please visit www.dsm.com

GOUDAContinued from page 30

Turn to APPENZELLER, page 32 D

Thorp, Wis., Marieke Gouda Cumin, 98.45.

Second: Team Gerkesklooster, FrieslandCampina, Wolvega, Nether-lands, Gouda rindless with cumin, 98.40.

Third: Team North-Holland Gold, FireslandCampina, Wolvega, Nether-lands, North-Holland cumin, 98.10.

Fourth: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Black Pepper Mix, 98.05.

Fifth: John Dirk Bulk, Oakdale Cheese, Oakdale, Calif., Cumin Gouda, 98.00.

Quesos FrescosClass 38

Best of Class: Team W&W Dairy, W&W Dairy, Monroe, Wis., Queso Fresco, Fresh Hispanic Cheese, 99.70.

Second: Team Nuestro Queso, Nuestro Queso LLC, Kent, Ill., Blanco - Mexican style white cheese, 99.25.

Third: Team 1 Brian & Luis, Mexican Cheese Producers, Darlington, Wis., Quesos Fresco Wheel, whole milk, 98.95.

Fourth: Team 2 Ed & Victor, Mexican Cheese Producers, Darlington, Wis., Fresco Natural WPO, 98.80.

Fifth: Daniel and Janelle Lemke, Morning Star Farm, Cokato, Minn., Quesos Frescos, 98.75.

Fifth: Roberto Encarnacion, Tropical Cheese Industries Inc., Perth Amboy, N.J., Queso Blanco, 98.75.

Quesos Para FundirClass 39

Best of Class: Decatur Cheesemak-ers, Decatur Dairy Inc., Brodhead, Wis., Quesos para Fundir, 99.30.

Second: Chad Duhai, Zimmerman Cheese Inc., South Wayne, Wis., 5-pound Asadero Wheel, 99.20.

Third: John Pitman, Mill Creek Cheese, Arena, Wis., Quesadilla, 98.95.

Fourth: Dennis Schliem, Zimmer-man Cheese Inc., South Wayne, Wis., 5-pound Asadero Wheel, 98.75.

Fifth: Anto Baghdassarian, Karoun Dairies Inc., Sun Valley, Calif., Queso para Freier, 98.70.

Smear Ripened Soft CheesesClass 40

Best of Class: DuVillage’s Team, La Fromagerie 1860 DuVillage Inc.,

St.-Laurent, Quebec, La Tentation de Laurier, 99.15.

Second: OKA factory, Agropur Fine Cheese, St.-Hubert, Quebec, Provi-dence, 98.60.

Third: Graindorge, Fromagerie E. Graindorge, Livarot, France, Pont l’Evêque PDO, 98.45.

Fourth: Moestl Franz & Crew, Almenland Stollenkaese GmbH, Pas-sail, Austria, Arezberger Argentum, 98.40.

Fifth: Dischamp, Fromager-ies Paul Dischamp S.A., Sayat, France, Saint Nectaire Laitier PDO, 98.25.

Fifth: Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, La Sauvagine, 98.25.

Smear Ripened Semi-soft Cheeses

Class 41

Best of Class: Adrian Mayer, Käserei Grundbach, Wattenwil, Switzerland, Winzer Käse, 99.45.

Second: Käserei Studer AG, Am-riswil, Switzerland, Maxx365, 99.30.

Third: Sennerei Andeer, Andeer, Switzerland, Andeerer Gourmet, 99.25.

Fourth: Spielhofer Team, Spielhofer, St.-Imier, Switzerland, Mont-soleil, 99.20.

Fifth: Serge Bongard, Schweni,

Heitenried, Switzerland, Vacherin Fribourgeois AOC, 99.10.

Appenzeller CheeseClass 41.1

Best of Class: 5112 Karl Germann, SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Kaese, 99.85.

Second: 5053 Anton Birrer, SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Kaese, 99.80.

Third: 5110 Norbert Eberle, SO Appenzeller Käse GmbH, Appenzell,

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APPENZELLERContinued from page 31

Turn to FLAVORED, page 33 D

Switzerland, Appenzeller Kaese, 99.75.Fourth: 5104 Hans Naef, SO Ap-

penzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Kaese, 99.70.

Fifth: 5136 Peter Steiner, SO Ap-penzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Kaese, 99.65.

Smear Ripened Hard Cheeses

Class 42

Best of Class: Harald Kämpf, Fro-magerie de Courtelary, Courtelary, Switzerland, Tête de Moine, 99.50.

Second: Käserei Stude AG, Amriswil, Switzerland, Alter Schweizer, 99.25.

Third: Severin Caratsch, Cascharia Mustair, Mustair, Switzerland, Bündner Bergkäse, 99.20.

Fourth: Roger Schwab, Fromagerie de Corgémont, Corgémont, Switzerland, Tête de Moine AOC, 98.90.

Fourth: Christian Kälin, Fromagerie du Noirmont, Noirmont, Switzerland, Tête de Moine, 98.90.

Fifth: Käserei Stadelman AG, Ness-lau, Switzerland, Toggenburger Lust Classic, 98.85.

Pepper Flavored ‘Ameri-can’ Style Cheeses (Cheddar, Colby, Jack)

Class 43

Best of Class: Edhem Cucic, Glanbia Foods Inc., Twin Falls, Idaho, Habanero Pepper Jack, 99.65.

Second: Phil Barringer, Glanbia Foods Inc., Twin Falls, Idaho, Habanero Pepper Jack, 99.60.

Third: Alic Suljo, Glanbia Foods Inc., Twin Falls, Idaho, Pepper Jack, 99.40.

Fourth: Fikret Avdic, Glanbia Foods Inc., Twin Falls, Idaho, Pepper Jack, 99.35.

Fifth: Paul Sutter, Natural Pas-tures Cheese Co., Courtenay, British Columbia, Pacific Pepper Verdelait, 99.30.

Pepper Flavored Cheeses (Other Natural Styles)

Class 44

Best of Class: Decatur Cheesemak-ers, Decatur Dairy Inc., Brodhead, Wis., Pepper Havarti, 99.50.

Second: String Team 1, Kraft/Pollio Italian Cheese Co., Camp-bell, N.Y., Jalapeno String Cheese, 99.40.

Third: Team Edelweiss, Edelweiss Creamery, Monticello, Wis., Havarti with Chapolti, 99.35.

Fourth: Steve Stettler, Decatur Dairy Inc., Brodhead, Wis., Pepper Havarti, 99.25.

Fourth: Alois Pesendorfer crew, Gmundner Molkerei, Gmunden, Aus-tria, Gmundner Milch Chili-Pepper Cheese, 99.25.

Fifth: Duane Petersen, Arla Foods-Hollandtown, Kaukauna, Wis., Jalapeno Havarti, 99.15.

Flavored Soft CheesesClass 45

Best of Class: Mozzarella Fresca, Lactalis American Group, Tipton, Calif., Fresh Mozzarella in oil, herbs and spices, 99.80.

Second: George Crave, Crave Broth-ers Farmstead Cheese LLC, Waterloo, Wis., Marinated Fresh Mozzarella, 99.65.

Third: Mozzarella Fresca, Lactalis American Group, Tipton, Calif., Fresh Mozzarella Medallion in oil, herbs and spices, 99.50.

Fourth: St. Hyacinthe factory, Agro-pur Fine Cheese, St.-Hubert, Quebec, Chevalier Pepper, 98.95.

Fifth: Patrick Bennett, Sun-Re Cheese Corp., Sunbury, Pa., Marinated Celigene with sundried tomatoes, 98.70.

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FLAVOREDContinued from page 32

Turn to SMOKED, page 34 D

Flavored Semi-soft Cheeses

Class 46

Best of Class: Johannes Schefer und Team, Urnäscher Milchspezialitäten AG, Urnäsch, Switzerland, Urnäscher Holzfasskäse, 98.95.

Second: Thomas Knestel, Vorarlberg Milch eGen, Feldkirch, Austria, Ländle Mostkäse, 98.35.

Third: String Team 2, Kraft/Pollio Italian Cheese Co., Campbell, N.Y., Flavored String Cheese, 97.60.

Fourth: C Shift Cheese Department, Southwest Cheese Co., Clovis, N.M., Garlic and Chives, 97.55.

Fifth: Matthew Esquivel, Glanbia Foods, Twin Falls, Idaho, Monterey Jack with Chives, 97.45.

Flavored Hard CheesesClass 47

Best of Class: Fluekiger Juerg, Sennerei Spluegen, Spluegen, Switzer-land, Spluegner Kraeuterzauber, 98.25.

Second: Cracker Barrel Natural Cheese, Valley Queen for Kraft Foods, Glenview, Ill., Black Pepper Cheddar, 98.15.

Third: Kerry Henning, Henning’s Cheese, Kiel, Wis., Peppercorn Ched-dar, 97.90.

Fourth: Crescent City cheesemak-ers, Rumiano Cheese Co., Crescent City, Calif., Monterey Jack wheel with peppercorns, 97.85.

Fifth: Halid Kararic, Glanbia Foods Inc., Twin Falls, Idaho, Bacon Ched-dar, 97.15.

Flavored Cheeses with Sweet or ‘Dessert’ Condiments

Class 48

Best of Class: DuVillage’s Team, La Fromagerie 1860 DuVillage Inc., St.-Laurent, Quebec, Lady Laurier d’Arthabaska, 99.45.

Second: David Martinez, Glanbia Foods Inc., Twin Falls, Idaho, Monterey Jack with Walnuts, 98.10.

Third: Kelly Longseth, Family Fresh Pack, Kelly’s Kitchen Cranberry Al-mond Cheese Spread, 98.05.

Fourth: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Honey Clover, 98.00.

Fourth: Rising Sun Farms, Phoenix, Ore., Key Lime Cheese Torta with Cran-berries, 98.00.

Fifth: Jedranka Kulaevic, Glanbia Foods Inc., Twin Falls, Idaho, Monterey Jack with Pecans, 97.95.

Smoked Soft and Semi-soft Cheeses

Class 49

Best of Class: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Smoked, 99.65. ADMIRING CROWD — More than 400 people attended the reception and championship round of

judging at the Monona Terrace in Madison, Wis., for the 2012 World Championship Cheese Contest.


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SMOKEDContinued from page 33

Turn to REDUCED, page 35 D

Second: Sylvan Star Cheese Ltd., Red Deer, Alberta, Naturally Smoked Gouda, 99.60.

Third: Team Emmi Roth USA, Emmi Roth USA, Verona, Wis. , Smoked Fontina, 99.50.

Fourth: Anthony Mongiel lo , Formaggio Italian Cheese Special-ties, Hurleyville, N.Y. , Smoked Hand Twis ted Str ing Cheese , 99.30.

Fifth: Joe Dittmar, Maple Leaf Cheese Co-op, Monroe, Wis., Smoked Traditional Gouda, 99.10.

Smoked Hard CheesesClass 50

Best of Class: Gold Creek Farms, Kamas, Utah, Cheddar smoked with cherry wood, 99.35.

Second: Gold Creek Farms, Kamas, Utah, Parmesan smoked with cherry wood, 99.10.

Third: Saputo’s Team, Saputo, St.-Laurent, Quebec, Smoked Cacio-cavallo, 99.05.

Fourth: Fromagerie Bergeron Inc., St.-Antoine de Tilly, Quebec, Calumet, 98.90.

Fifth: Mike Nelson, Chalet Cheese Co-op, Monroe, Wis., Smoked Baby Swiss slabs, 98.50.

Open Class Soft CheesesClass 51

Best of Class: Jasper Hill Farm, Cellars at Jasper Hill, Greensboro, Vt., Harbison, 99.10.

Second: Lake Country Dairy Team, Arthur Schuman Inc., Fairfield, N.J., Cello Thick & Smooth, 98.20.

Third: Team Mascarpone, Sorrento Lactalis, Nampa, Idaho, 5-pound

Mascarpone, 98.05.Fourth: Team Mascarpone, Sorrento

Lactalis, Nampa, Idaho, 16-ounce Mas-carpone, 97.75.

Fifth: Jeff Kilan, Crave Brothers Farmstead Cheese LLC, Waterloo, Wis., Mascarpone, 97.55.

Open Class Semi-soft Cheeses

Class 52

Best of Class: Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., Marieke Golden, 98.85.

Second: Wolfgang Attwenger crew, Gmunder Molkerei, Gmunden, Austria, Gmunder Milch Raclette, 98.65.

Third: Cellars at Jasper Hill, Greensboro, Vt., Landaff from Landaff Creamery, 98.60.

Fourth: Team Cleveland, Saxon Creamery, Cleveland, Wis., A young, firm Alpine cheese, 98.55.

Fifth: Moestl Franz & Crew, Al-menland Stollenkaese GmbH, Passail, Austria, Teichalmer, 98.30.

Open Class Hard CheesesClass 53

Best of Class: Gary Domke, Sartori Co., Antigo, Wis., Sartori Reserve Extra Aged Asiago, 99.55.

Second: Werner Wolf and Team, Obersteirische Molkerei eGen, Knittel-feld, Austria, Erzherzog Johann, 99.45.

Third: Rudolf Steiner & Team, Tirol Milch eGen, Worgl, Austria, Tirol Milch Tiroler Felsenkeller, 99.35.

Fourth: Stefan Küttel, Gourmi-no, Switzerland, Jaun, Switzerland, L’amour de Bellegarde, 99.25.

F i f t h : Te a m S t e e n d e r e n , FrieslandCampina, Wolvega, Nether-lands, A Dutch Masterpiece, Vincent, 99.20.

Reduced Fat Soft & Semi-soft Cheeses

Class 54

Best of Class: Team Steenderen, FrieslandCampina, Wolvega, Nether-lands, Vermeer, 98.45.

Second: Team Steenderen , FrieslandCampina, Wolvega, Nether-lands, Milner old, 98.30.

T h i rd : Te a m S t e e n d e r e n , FrieslandCampina, Wolvega, Nether-lands, Milner mature, 98.20.

Fourth: Brad Haag, Valley Queen Cheese Factory, Milbank, S.D., Reduced-fat Colby Monterey Jack, 98.10.

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REDUCEDContinued from page 34

Turn to COLD, page 36 D

F i f t h : T e a m B a l k b r u g , FrieslandCampina, Wolvega, Nether-lands, Maasdam 30+, 97.45.

Reduced Fat Hard CheesesClass 55

Best of Class: Pieter ter Beek, CONO Kaasmakers, Westbeemster, Nether-lands, BeemsterLite Mild 30+, 98.70.

Second: Pieter ter Beek, CONO Kaas-makers, Westbeemster, Netherlands, BeemsterLite Old 30+, 98.45.

Third: Cheddar Team, Cabot Cream-ery Cooperative, Cabot, Vt., 50-percent Reduced Fat Cheddar, 98.40.

Fourth: Weydelijner Rijp Aroma from Treur Kaas, E.M. Treur en Zn. BV, Woerden, Netherlands, Gouda cheese, 35+, 98.30.

Fifth: Justini Larson, Agropur Inc., Hull, Iowa, Reduced Fat Cheddar, 98.20.

Lowfat CheesesClass 56

Best of Class: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, S.D., Lite Mozzarella, 98.60.

Second: John Ernst, Sorrento Lactalis, Buffalo, N.Y., Low Fat Whey Ricotta, 98.55.

Third: Mike DeVoy, Lactalis USA Inc., Merrill, Wis., Rondele Garlic & Herbs Light Spreadable Cheese, 98.30.

Fourth: Adam Buholzer, Klondike Cheese Co., Monroe, Wis., Fat Free Feta in Brine, 98.20.

Fourth: Tillamook County Creamery, Tillamook, Ore., Lowfat Yellow Ched-dar, 98.20.

Fifth: Tillamook County Creamery, Tillamook, Ore., Lowfat Yellow Ched-dar, 98.05.

Reduced Sodium CheesesClass 57

Best of Class: Team Lake Norden, Lake Norden Cheese Co., Lake Norden, S.D., Reduced Sodium low-moisture part-skim Mozzarella, 99.60.

Second: Pat Doell, Agropur, Luxemburg, Wis., Reduced Sodium Provolone, 99.45.

Third: Roger Krohn, Agropur, Luxemburg, Wis., Reduced Sodium Provolone, 99.30.

Fourth: Jeff Oswald, Sorrento Lac-talis, Buffalo, N.Y., Low Sodium Mild Provolone, 99.25.

Fifth: Ben Koch, Glanbia Foods Inc., Low Salt Cheddar, 99.20.

Cold Pack Cheese, Cheese Food

Class 58

Best of Class: Pine River Team 2, Pine River Prepack, Newton, Wis., Extra Sharp Cheddar, 99.80.

Second: Pine River Team 1, Pine River Prepack, Newton, Wis., Swiss & Almond, 99.45.

Third: Kelly Longseth, Family Fresh Pack, Belleville, Wis., Wollersheim Winery White Cheddar, 99.15.

Fourth: Pine River Team 2, Pine MEDIA DARLINGS — The top 16 finalist cheeses are presented before the final round of judging. Media coverage of the contest this year was unprecedented, according to John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the competition.


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COLDContinued from page 35

Turn to GOAT, page 37 D

River Prepack, Newton, Wis., Aged Asiago, 99.10.

Fifth: Team Scott’s of Wisconsin, Scott’s of Wisconsin, Sun Prairie, Wis., Jalapeno, 99.05.

Cold Pack Cheese Spread

Class 59

Best of Class: Brunkow Cheese, Darlington, Wis., Raw Milk Cheddar with Horseradish, 97.75.

Second: Anjan Reddy, Bel Brands USA, Little Chute, Wis., Sharp Cheddar Cheese Spread, 97.70.

Third: Greg May, Bel Brands USA, Little Chute, Wis., Swiss Almond Cheese Spread, 97.65.

Fourth: Mark Reimer, Bel Brands USA, Little Chute, Wis., Port Wine Cheese Spread, 97.20.

Fifth: Jeff Weiland, Bel Brands USA, Little Chute, Wis., Horseradish Cheese Spread, 96.35.

Spreadable CheesesClass 60

Best of Class: In-EU-vators, Kraft Foods, Munich, Germany, dual texture cream cheese,99.65.

Second: Team Beaver Dam, Kraft Foods, Beaver Dam, Wis., Philadelphia Cream Cheese, 99.60.

Third: Jerry Prahl, Lactalis USA Inc., Merrill, Wis., President Feta Spreadable Cheese, 99.10.

Fourth: Team Beaver Dam, Kraft Foods, Beaver Dam, Wis., Philadelphia Cream Cheese, 99.05.

Fifth: St. Hyacinthe factory, Agropur Fine Cheese, St.-Hubert, Quebec, Crème of Brie l’Extra, 99.00.

Fifth: Team Franklin Foods, Franklin Foods, Enosburg Falls, Vt., Green Moun-tain Farms Cream Cheese Bars, 99.00.

Flavored Spreadable Cheeses

Class 61

Best of Class: Team Buko, Arla Foods Amba, Holstebro, Denmark, whipped cream cheese with pepper, 99.45.

Second: Team Franklin Foods, Franklin Foods, Enosburg Falls, Vt., Green Mountain Farms Garlic & Herb Spreadable Cheese, 99.40.

Third: Team Franklin Foods, Frank-lin Foods, Enosburg Falls, Vt., Green Mountain Farms Salsa Cream Cheese, 99.20.

Fourth: Susan, Kraft Foods, Lowville, N.Y., Strawberry Cream Cheese Spread, 99.10.

Fourth: Brian Storm, Lactalis USA Inc., Merrill, Wis., Rondele Garden Vegetable, 99.10.

Fifth: Rosa Garcia-Jiminez, Alouette Cheese USA LLC, New Holland, Pa., Alouette Spinach Artichoke, 99.00.

Pasteurized Process Cheeses

Class 62

Best of Class: Team Birkum, Arla Foods, Odense, Denmark, Cheese sticks, 45+, 98.95.

Second: Team Slice, Land O’Lakes, Spencer, Wis., Sliced Processed Ameri-can Cheese, 98.90.

Third: Ralph Schutz, Associated Milk Producers Inc., Portage, Wis., White American Cheese EZ melt loaf, 98.80.

Fourth: In-EU-vators, Kraft Foods, Munich, Germany, Cheese spread with reduced sodium, 98.75.

Fourth: PC Reno, Pacific Cheese Co., Reno, Nev., American Cheese, 98.75.

Fifth: Ken Kreklow, Associated Milk Producers Inc., Portage, Wis., Colored American Cheese Loaf, 98.60.

Flavored Pasteurized Process Cheeses

Class 63

Best of Class: In-EU-vators, Kraft Foods, Munich, Germany, cheese slices filled with cream cheese, 98.15.

Second: Robert Chouinard, Associ-ated Milk Producers Inc., Portage, Wis., Hot Pepper, 98.00.

Third: Joe Wilson, Biery Cheese Co., Louisville, Ohio, Naturally Smoked Cheddar Cheese Food, 97.85.

Fourth: Elizabeth Tesch, Welcome Dairy, Colby, Wis., Smoked Gouda American, 97.80.

Fifth: Williams Team Silver, Williams Cheese Co., Linwood, Mich., Spicy Jalapeno Cheese Dip, 97.50.

Soft Goat’s Milk CheesesClass 64

Best of Class: Adeline Druart & Team, Vermont Butter & Cheese Creamery, Websterville, Vt., Fresh Crottin, 99.65.

Second: Manuel Cano, Central Que-sera Montesinos S.L., Jumilla, Murcia, Spain, Delicias de Cabra Natural, 99.60.

T h i rd : M e l i s s a F o e c k i n g , Montchevre-Betin Inc., Belmont, Wis., Fresh & Natural Goat Cheese, 99.50.

F o u r t h : N i c o l e Vo n G l a h n , Montchevre-Betin Inc., Belmont, Wis., Goat Cheese Medallion, 99.45.

Fourth: David Grace, Skyhill Napa Valley Farms, Rio Vista, Calif., Fresh Chevre Cheese, 99.45.

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GOATContinued from page 36

Turn to WORLD, page 38 D

Fourth: Allison Hooper & Team, Vermont Butter & Cheese Creamery, Websterville, Vermont, Creamy Goat Cheese Classic, 99.45.

Fifth: Topo Gigio, Antonio Mozza-rella, Newark, N.J., Fresh Regular Goat Cheese, 99.40.

Flavored Soft Goat’s Milk Cheeses

Class 65

Best of Class: Mark Newbold, Coach Farm, Pine Plains, N.Y., Coach Farm Fresh Goat Cheese with Pepper, 98.70.

Second: José Carrión, Central Que-sera Montesinos S.L., Jumilla, Murcia, Spain, Delicias de Cabra con Pimienta Verde, 98.25.

Third: Michelle Weber, Montchevre-Betin Inc., Belmont, Wis., Garlic & Herbs Goat Cheese, 98.10.

Fourth : Sher ie Ki te l inger, Montchevre-Betin Inc., Belmont, Wis., Honey Goat Cheese, 97.85.

Fifth: Crystal Crapp, Montchevre-Betin Inc., Belmont, Wis., Cranberry Cinnamon Goat Cheese, 97.75.

Surface (Mold) Ripened Goat’s Milk Cheeses

Class 66

Best of Class: Philippe Bonnet, Damafro Inc., St.-Damaze, Quebec, La Bûchette, 99.00.

Second: Cypress Grove Chevre, Ar-cata, Calif., Soft-ripened cheese, 98.95.

Third: St. Hyacinthe factory, Agro-pur Fine Cheese, St.-Hubert, Quebec, Rondoux Goat, 98.90.

Fourth: Cypress Grove Chevre, Ar-cata, Calif., Soft-ripened cheese, 98.85.

Fifth: Allison Hooper & Team, Vermont Butter & Cheese Creamery, Websterville, Vermont, Bonne Bouche, 98.65.

Semi-soft Goat’s Milk Cheeses

Class 67

Best of Class: Mogens Larsen, Nordex Food A/S Norager, Norager, Denmark, Goat’s milk Feta, 98.70.

Second: Ray Smith & Team, Vermont Butter & Cheese Creamery, Webster-ville, Vt., Feta, 98.50.

Third: Vandersterre Groep, Bode-graven, Netherlands, Landana Goat cheese mild, 98.30.

Fourth: Bart Speth, Montchevre-Betin Inc., Belmont, Wis., Crumbled Plain Goat Cheese, 98.25.

Fifth: Fromagerie Bergeron Inc., St.-Antoine de Tilly, Quebec, Patte Blanche, 98.20.

Flavored Semi-soft Goat’s Milk Cheeses

Class 68

Best of Class: Maxorata Semi Hard, Canarias Seleccion, Alcorcon, Spain, Goat’s Milk Cheese, 98.80.

Second: Team Uniekaas, Best Cheese Corp., Mount Kisco, N.Y., Uniekaas Hollandse Honey Bzzz Chevre, 98.70.

Third: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Cocoa Cardona, 98.65.

Fourth: Lion, Lion Dairy and Drinks, Docklands, Australia, Marinated Goat’s Feta, 98.25.

Fifth: Tumalo Farms, Bend, Ore., Capricorns, 98.10.

Hard Goat’s Milk CheesesClass 69

Best of Class: Mark Newbold, Coach Farm, Pine Plains, N.Y., Coach Farm Grating Stick, 99.60.

Second: El Pinsapo Team, Agasur S.C.A., Málaga, Andalusia, Spain, Madu-rado en Aceite El Pinsapo, 99.50.

Third: Pam Hodgson, Sartori Co.,

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WORLDContinued from page 37

Turn to MIXED, page 39 D

Plymouth, Wis., Sartori Limited Edi-tion Caprimenthe, 99.45.

Fourth: Cen.Tra.L. Srl., Serrenti, Italy, Roccaruya, 99.40.

Fourth: Cypress Grove Chevre, Ar-cata, Calif., Hard Cheese, 99.40.

Fifth: Frens Waninge, Kaasmakerij Henri Willig B.V., Heerenveen, Neth-erlands, Polderkaas Blanc Matured, 99.35.

Soft & Semi-Soft Sheep’s Milk Cheeses

Class 70

Best of Class: Moestl Franz & Crew, Almenland Stollenkaese GmbH, Passail, Austria, Bellino, 99.90.

Second: Queijos São Gião, Soc. Agro-Pecuária de Vale do Seia Lda, Seia, Portugal, Queijo Serra da Estrela (PDO), 99.75.

Third: Ilbesa, Benavente, Zamora, Spain, Queso de Oveja Curado Esquila, 99.55.

Fourth: Dane Huebner, Grafton Village Cheese, Brattleboro, Vt., Red Vask, 99.50.

Fourth: Ilbesa, Benavente, Zamora, Spain, Queso de Oveja Curado DM, 99.50.

Fifth: Team Hook, Hook’s Cheese Co. Inc., Mineral Point, Wis., Little Boy Blue, 99.45.

Flavored Soft & Semi-Soft Sheep’s Milk Cheeses

Class 71

Best of Class: Carr Valley Cheese Makers, Carr Valley Cheese Co., LaValle, Wis., Black Sheep Truffle, 99.40.

Second: Brenda Jensen, Hidden Springs Creamery, Westby, Wis., maple flavor fresh cheese, 98.95.

Third: Old Chatham Sheepherding Co. Blue Team, Old Chatham, N.Y., Ewe’s Blue, 98.90.

Fourth: Brenda Jensen, Hidden Springs Creamery, Westby, Wis., cran-berry cinnamon fresh cheese, 98.70.

Fifth: Brenda Jensen, Hidden Springs Creamery, Westby, Wis., honey/lavender fresh cheese, 98.25.

Surface (mold) Ripened Sheep’s Milk Cheeses

Class 72

Best of Class: Carr Valley Cheese Makers, Carr Valley Cheese Co., LaValle, Wis., Cave Aged Marisa, 98.80.

Second: Old Chatham Sheepherding Co. Creamery Staff, Old Chatham, N.Y., Kinderhook Creek, 98.75.

Third: Manuel Cano, Central Que-sera Montesinos S.L., Jumilla, Murcia, Spain, Caña de Oveja, 98.70.

Fourth: Cedar Grove Cheese Team, Cedar Grove Cheese Inc., Plain, Wis., Natural Rind Sheep Cheese, 98.25.

Fifth: El Gran Cardenal S.A., Medina del Campo, Valladolid, Spain, El Gran Cardenal Oveja, 97.55.

Hard Sheep’s Milk CheesesClass 73

Best of Class: Manuel Viaño, Lacteas Castellano Leonesas S.A.-Reny Picot, Fresno de la Ribera, Zamora, Spain, Señorio de Castilla, 99.80.

Second: Ilbesa, Benavente, Zamora, Spain, Queso de Oveja Añejo DM, 99.75.

Third: Ilbesa, Benavente, Zamora, Spain, Queso de Oveja Añejo Esquila, 99.70.

Fourth: Pag Tim, Mih Sirana, Kolan, Croatia, Paški Sir, 99.65.

Fifth: Ilbesa, Benavente, Zamora, Spain, Queso de Oveja Viejo Fundador, 99.60.

Soft & Semi-Soft Mixed Milk Cheeses

Class 74

Best of Class: Arvanitis S.A., Thes-saloniki, Greece, Original Greek Feta, 99.05.

Second: Höller Hannes, Pinzgau Milch Produktions GmbH, Maishofen, Austria, Pinzgauer Cheese, 98.85.

Third: Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, Chevre des neiges triple cream, 98.75.

Fourth: Los Cameros, Lácteos Mar-tínez S.L., Haro, Spain, Queso De Mezcla Semicurado, 98.70.

Fifth: Arvanitis S.A., Thessaloniki, Greece, Manouri cheese, 98.30.

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Flavored Soft & Semi-Soft Mixed Milk Cheeses

Class 75

Best of Class: Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, Chevre des neiges fig & orange, 99.40.

Second: Manuel Viaño, Lacteas Castellano Leanesas S.A. - Reny Picot, Fresno de la Ribera, Zamora, Spain, El Iberico de Reny Picot, 99.25.

Third: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Benedictine, 98.55.

Fourth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Airco, 98.50.

Fifth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Canaria, 98.35.

Surface (Mold) Ripened Mixed Milk Cheeses

Class 76

Best of Class: Alexis’s Team, La Maison Alexis de Portneuf, St.-Laurent, Quebec, Le Double Joie, 97.45.

Second: Kim Sovang, Arla Foods Amba, Skanderborg, Denmark, Black Castello, 96.90.

Third: Old Chatham Sheepherd-ing Co. Creamery Staff, Old Chatham Sheepherding Co., Old Chatham, N.Y., Hudson Valley Camembert, 96.75.

Fourth: Dane Huebner, Grafton Vil-lage Cheese, Brattleboro, Vt., Shepsog, 96.65.

Fifth: St. Hyacinthe factory, Agro-pur Fine Cheese, St.-Hubert, Quebec, Doucerel, 96.40.

Hard Mixed Milk CheesesClass 77

Best of Class: John Dirk Bulk, Cen-tral Coast Creamery, Paso Robles, Calif., Seascape, 98.70.

Second: Mike Matucheski, Sartori Co., Antigo, Wis., Sartori Limited Edi-tion Pastorale Blend, 97.15.

Third: Brenda Jensen, Hidden Springs Creamery, Westby, Wis., washed rind cow/sheep, 97.10.

Fourth: Dane Huebner, Grafton Vil-lage Cheese, Brattleboro, Vt., Spiced Cider Eweden, 96.95.

Fifth: Arvantis S.A., Thessaloniki, Greece, Saganaki, 96.85.

Salted ButterClass 78

Best of Class: AMPI Butter Boys, Associated Milk Producers Inc., New Ulm, Minn., 99.90.

Second: Team 1, OATKA Milk Prod-ucts Co-op Inc., Batavia, N.Y., 99.85.

Third: Team 2, OATKA Milk Products Co-op Inc., Batavia, N.Y., 99.80.

Fourth: Team Graf, Graf Creamery Inc., Bonduel, Wis., 99.75.

Fifth: Foremost Group No. 1, Fore-most Farms USA, Reedsburg, Wis., 99.10.

MIXEDContinued from page 38

Turn to BUTTER, page 40 DFINAL LINE-UP — Finalist cheeses await the championship round of judging during a special reception at the Monona Terrace in Madison, Wis., which was open to the public.


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Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 6, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com


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Unsalted ButterClass 79

Best of Class: Team 4, OATKA Milk Products Co-op Inc., Batavia, N.Y., 99.55.

Second: Steven Bjork, Grassland Dairy Products, Greenwood, Wis., 99.40.

Third: Donald Much, Grassland Dairy Products, Greenwood, Wis., un-salted butter, 99.30.

Fourth: Larsen’s Creamery, Clacka-mas, Ore., 99.20.

Fifth: Bill Palmer/Mike Savage, Dairytown Processing Ltd., Sussex, New Brunswick, 98.35.

Goat’s, Sheep’s & Mixed Milk Butter

Class 80

Best of Class: Jackson Mitchell, Meyenberg Goat Milk Co., Turlock, Ca-lif., European style goat butter, 97.05.

Second: Bjorn Unseth, Mt. Sterling Creamery, Mt. Sterling, Wis., Whey Cream Goat Butter Salted, 94.60.

Open Class Shredded Cheese, Flavored & Unflavored

Class 81

Best of Class: Team Sartori Whey, Sar-tori Co., Plymouth, Wis., Sartori Reserve Shredded SarVecchio Parmesan, 97.60.

Second: Jerome Cheese Co. Team 3, Jerome Cheese Co., Jerome, Idaho, Colored Cheddar/Monterey Jack, 97.55.

Third: Plymouth, Wis. Team, Great Lakes Cheese, Plymouth, Wis., White Cheddar Cheese, 2-pound, 96.90.

Fourth: Team Sartori Whey, Sartori Co., Plymouth, Wis., Sartori Reserve Shredded Merlot BellaVitano, 96.85.

Fifth: Shane Vaught, Biery Cheese Co., Louisville, Ohio, White Sharp Cheddar, 96.50.

Fifth: Hiram, Ohio Team, Great Lakes Cheese, Hiram, Ohio, Blended Medium Cheddar Cheese/Monterey Jack Cheese, 16-ounce package, 96.50.

Fifth: Tillamook County Creamery, Tillamook, Ore., Medium Yellow Ched-dar, 96.50.

Prepared Cheese FoodsClass 82

Best of Class: Lori Steele, BelGioioso Cheese Inc. - Freedom, Freedom, Wis., Fresh Mozzarella with Prosciutto and Basil, 98.80.

Second: Brunkow Cheese, Darlington, Wis., Brun-uusto Baked Cheese, 98.75.

Third: Carr Valley Cheese Makers, Carr Valley Cheese Co., LaValle, Wis., Bread Cheese, 98.65.

Fourth: Anthony Mongiello, For-maggio Italian Cheese Specialties, Hurleyville, N.Y., Capicola & Fresh Basil Roll, 98.00.

Fifth: Brunkow Cheese, Darlington, Wis., Brun-uusto Baked Cheese Pizza Style, 97.95.

Fifth: Carr Valley Cheese Makers, Carr Valley Cheese Co. Inc., LaValle, Wis., Chipotle Bread Cheese, 97.95. CMN

BUTTERContinued from page 39


SHEEPISH DUO — Two cheeses in Hard Sheep’s Milk category await the preliminary round of judging March 5, the first day of the 2012 World Championship Cheese Contest


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industry struggles with how to incorporate whey into pricing

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