since 1876 w s l y cheese reporter 21, 2014.pdf · swiss cheese maker’s emmentaler wheel wins...

Rising Supplies Could Start To Ease Global Dairy Product Prices In Coming Months

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theWorld's Dairy Industry W

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Since 1876

CHEESE REPORTERVol. 138, No. 39 • Friday, March 21, 2014 • Madison, Wisconsin

Swiss Cheese Maker’s Emmentaler Wheel Wins World Championship Cheese Contest

16 finalists noted:

MILD CHEDDARBest of Class: David Schmidt, Agropur, Inc., Weyauwega, WI, 99.10Second: Terry Lensmire, Agropur, Inc., Weyauwega, WI, 98.95Third Award: Team Petaluma Creamery, CROPP Cooperative/Organic Valley, La Farge, WI, 98.90

MEDIUM CHEDDARBest of Class and Finalist: Cracker Barrel Natural Cheese Team, Agropur Weyauwega for Kraft Foods, Glenview, IL, 99.55Second: Kiel Production Team, Land O’ Lakes, Kiel, WI, 99.50Third Award: Cheddar Room Team, Cabot Creamery Coopera-tive, Cabot, VT, 99.30

• See Cheese Contest, p. 8

Madison—Gerard Sinnesberger of Kaserei Sinnesberger in Gams, Switzerland, won the coveted title of World Champion Cheese Maker here Wednesday evening with his Original Schweizer Rohmilch Emmentaler, which scored 97.85 in the final round of judging.

Sponsored by the Wiscon-sin Cheese Makers Association (WCMA), this year’s World Championship Cheese Con-test drew a record total of 2,615 entries.

First runner-up in the contest was Alois Pichler and team at Obersteirische Molkerei eGen in Knittelfeld, Austria, with a Erzher-zog Johann entry earning 97.689 in the final round of judging.

Second runner-up honors went to Fromagerie Moleson of Orson-nens, Switzerland, with a Gruyere AOP achieving a score of 97.575

in the final judging round.“Congratulations to the thou-

sands of cheese makers from around the world who participated in the largest technical cheese competi-tion ever held,” said WCMA exec-utive director John Umhoefer.

Prior to Wednesday evening’s championship round of judging, contest judges selected 16 cheese finalists.

Of the final 16, eight entries were from the US, two from Aus-tria, three from Switzerland, one from Denmark, one from Germany and one from Portugal.

Also of the final 16 cheeses, two were sheep’s milk varieties, one was a goat’s milk cheese and one a mixed milk variety.

The other 12 were cow’s milk cheeses. First, second and third place winners in each of the 90 categories are as follows, with the

Erzherzog Johann By Austria Cheese Maker Named First Runner-Up;

Gruyere By Switzerland’s Fromagerie Moleson

Takes Second Runner-Up

Milk Production Rose 1.4% In February; Cow Numbers Down 1,000 Head; NASS Adds South Dakota, Removes MissouriWashington—Milk production in the 23 reporting states during February totaled 14.917 billion pounds, up 1.4 percent from Feb-ruary of 2013, USDA’s National Agricultural Statistics Service (NASS) reported Wednesday.

Beginning with this “Milk Pro-duction” report, NASS added South Dakota to the monthly esti-mating program and removed Mis-souri.

South Dakota’s milk production has increased from 1.474 billion pounds in 2000 to 2.023 billion pounds in 2013, while Missouri’s milk production has declined from 2.258 billion pounds to 1.349 bil-lion pounds over that period. In 2013, South Dakota not only out-

• See Milk Output Up, p. 6

USDA Extends Dairy Forward Pricing Program Until Sept. 30, 2018; Contracts Are Subject To Sept. 30, 2021 ExpirationWashington—USDA’s Agricul-tural Marketing Service (AMS) today published a final rule that extends the dairy forward pricing program under federal milk mar-keting orders until September 30, 2018.

The dairy forward pricing pro-gram, which was first authorized by the 2008 farm bill, allows handlers regulated under the federal order program to pay producers and cooperative associations in accor-dance with the terms of a forward contract and not have to pay the minimum federal order uniform price for milk.

Establishing new contracts under the dairy forward pricing

• See Forward Pricing, p. 15

But Rabobank Says Rate Of Price Reduction Will Be Limited By Several FactorsNew York—Rabobank, in its quarterly dairy outlook report released today, expects global dairy product prices to begin eas-ing from the middle to late in the second quarter of 2014.

But the rate of price reduction will be limited by structural con-straints on suppliers, the need to replenish depleted buyer invento-ries and ongoing demand growth in line with a slow economic recovery, Rabobank said.

Dairy prices generally pushed upwards in international trade through January and Febru-ary. Whole milk powder was the exception, with prices slip-ping marginally over the period, bringing returns to this product

somewhat closer to those of other product streams, Rabobank said. March brought a small reduction in prices across most categories, a possible sign that the market is finally turning from the “phenom-enally high levels” which have been in place for 12 months.

Global prices have so far proven resilient in the face of a recov-ery in milk production in export regions since July. Responding to high milk prices and falling feed costs, and aided by generally excellent weather, producers in the Big 6 export regions boosted milk production by 3.7 per-cent year-over-year in the three months to January.

With limited calls on addi-tional product from the weak European Union (EU) and US markets, after a lag, this product • See Prices Could Ease, p. 14

CHEESE REPORTER March 21, 2014

Cheese Reporter Publishing Co. Inc. © 2014

2810 Crossroads Drive, Suite 3000Madison, WI 53718-7972

(608) 246-8430 • Fax (608) 246-8431http://www.cheesereporter.com

DICK GROVES

Publisher/Editore-mail: [email protected]

608-316-3791MOIRA CROWLEY

Specialty Cheese Editore-mail: [email protected]

608-316-3793

KEVIN THOME

Advertising & Marketing Directore-mail: [email protected]

608-316-3792

BETTY MERKES

Classifieds/Circulation Managere-mail: [email protected]

608-316-3790

REGULAR CONTRIBUTORS:Bob Cropp, Neville McNaughton,

Kelton Greenway, Dan Strongin, John UmhoeferYou can e-mail our contributors at: [email protected]

The Cheese Reporter is the official publication of the following associations:

California Cheese & Butter AssociationLisa Waters,

1011 Pebble Beach Dr, Clayton, CA 94517

Central Wisconsin Cheesemakers’ and Buttermakers’ AssociationJim Mildbrand, PO Box 160

Greenwood, WI 54437

Cheese Importers Association of America 204 E St. NE, Washington, DC 20002

Eastern Wisconsin Cheesemakers’ and Buttermakers’ Association

Barb Henning, Henning’s Cheese21812 Ucker Road, Kiel, WI 53042

International Dairy-Deli-Bakery AssociationCarol Christison, P.O. Box 5528,

Madison, WI 53705

Missouri Butter & Cheese InstituteTerry S. Long, 19107 Factory Creek Road,

Jamestown, MO 65046

Nebraska Cheese AssociationEd Price, Fremont, NE 68025

New York State Cheese Manufacturer’s Assn Kathyrn Boor, 11 Stocking Hall,

Cornell University, Ithaca, NY 14853

North Central Cheese Industries AssnLloyd Metzger, SDSU, Box 2104,

Brookings, SD 57007

North Dakota Cheese Makers’ AssnChuck Knetter, Medina, ND 58467

Ohio Swiss Cheese AssociationDarlene Miller, P.O. Box 445,

Sugar Creek, OH 44681

South Dakota State Dairy AssociationHoward Bonnemann, SDSU, Box 2104,

Brookings, SD 57007

Southwestern Wisconsin Cheese Makers’ Association

Myron Olson, Chalet Cheese Coop, N4858 Cty Hwy N, Monroe, WI 53566

Wisconsin Association for Food ProtectionLes Lamb

PO Box 620705, Middleton WI 53562

Wisconsin Cheese Makers’ AssociationJohn Umhoefer, 8030 Excelsior Drive,

Suite 305, Madison, WI 53717

Wisconsin Dairy Products AssociationBrad Legreid, 8383 Greenway Blvd.,

Middleton, WI 53562

CHEESE REPORTER (Publication Number: ISSN 0009-2142). Published weekly by Cheese Reporter Publishing Co. Inc., 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972; Phone: (608) 246-8430; Fax: (608) 246-8431. Subscriptions: $140.00 per year in USA; Canada and Mexico: $195.00 per year; other foreign subscribers, please write for rates. Advertising and Editorial material are copyrighted material. Any use without publisher’s consent is prohibited. Cheese Reporter does not endorse the products of any advertiser or any editorial material. POSTMASTER: If undeliverable, Form 35579 requested. Periodicals postage paid at Madison, WI. Address all correspondence to: Cheese Reporter, 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972

...despite the lack of new product stars at retail, the cheese industry is a pretty dynamic business these days, even when compared with the public-ity-garnering yogurt business.

Cheese Industry Doesn’t Need New Retail Product Stars

Past Issues Read this week’s issue or past issues of Cheese Reporter on your mobile phone or tablet by scanning this QR code.

D I C K G R O V E S

Publisher / EditorCheese [email protected]

EDITORIAL COMMENT

As we reported last week (please see the story on page 7 by scanning the QR Code at the top of this page), three new yogurt products were among the top new food and beverage products of 2013, accord-ing to a report from Information Resources, Inc.

These highly successful new yogurt products, their ranking in IRI’s list of “2013 New Product Pacesetters,” and their year-one dollar sales, were: first, Dannon Light & Fit Greek yogurt, $144.9 million; second, Yoplait Greek 100, $135.1 million; and sixth, Muller Yogurt, $95.8 million.

These are truly impressive first-year sales totals, and a testament to the excitement being generated by the yogurt category, particularly the Greek yogurt category.

But we can’t help but wonder: Why are there no new cheese products in this list? Is the cheese category so lacking in new product excitement that it can’t place one product in IRI’s top 10?

There are several reasons why the fact that new cheese products will seldom if ever crack IRI’s top 10 new products list isn’t an indi-cation that the cheese industry somehow lacks excitement.

For one thing, IRI’s list of the top food and beverage products ranks these products by retail sales. The retail arena is huge for yogurt, but in fact the majority of cheese is sold in the foodservice and indus-trial/ingredient channels.

Just to cite one example here: the US produced over 3.7 billion pounds of Mozzarella last year, but the vast majority of that Mozz was not sold at the retail level, even if you count frozen pizza.

Mozzarella production has only been tracked by USDA’s National Ag Statistics Service since 1973, when it totaled all of 375 million pounds. Obviously the Mozz busi-ness has grown impressively over the last four decades without a big boost from retail sales.

Another reason for a lack of new product stars in the cheese business: a lot of the cheese indus-

try’s success at the retail level is in private label, not national brands. Indeed, some of the largest and best-known US cheese companies specialize in private label sales.

Notably, the top two new prod-ucts identified by IRI are from the brands that have long ranked first and second in the US yogurt busi-ness: Dannon and Yoplait.

Yet another reason yogurt fares better than cheese in launching retail “stars” is because, as Susan Viamari, editor, Thought Lead-ership, IRI, noted, innovation in 2013 was “all about healthier-for-you products.” Indeed, Dannon Light & Fit Greek yogurt has 80 calories and no fat, while Yoplait Greek 100 has, as the name implies, 100 calories.

The cheese industry, mean-while, introduced a number of reduced-fat products, mainly back in the 1990s, but few if any of these really caught on with consumers. Yes, there are a number of “health-ier-for-you” cheese products on the market today — just check out the number of entries in this week’s World Championship Cheese Contest in such categories as Reduced Fat Cheese (two classes) and Reduced Sodium Cheeses.

And also check out the scores being achieved by some of these cheeses; these are barely related to some of the initial reduced-fat cheeses brought to market more than two decades ago. Still, despite their health halo and exceptional flavor, it’s not likely any of these cheeses ever approached first-year retail sales anywhere near what’s being recorded by products such as Dannon Light & Fit Greek yogurt and Yoplait Greek 100.

Finally, it’s worth remembering that the yogurt business is almost exclusively a domestic industry, while the cheese business topped $1 billion in exports in both 2012 and 2013.

To put some firm volume num-bers behind this, we’ll point out that, in 2013, the US exported almost 700 million pounds of cheese, with a value of $1.35 bil-

lion, while the US exported only about 33 million pounds of yogurt, valued at about $36 million. Indeed, the US still runs a yogurt trade deficit; imports last year totaled about 44 million pounds.

By contrast, given that US cheese exports grew from 239 mil-lion pounds in 2009 to 696 million pounds in 2013, it could be argued that “cheese for export” is one of the all-time great new product pacesetters for the dairy industry.

Yes, despite the lack of new product stars at retail, the cheese industry is a pretty dynamic busi-ness these days, even when com-pared with the publicity-garnering yogurt business. It’s worth remem-bering, for example, that yogurt production last year totaled a record-high 4.65 billion pounds, but yogurt output still fell a bit short of Italian cheese production (4.79 billion pounds).

Thanks to some of the points noted earlier (growing private label sales, rising sales outside the retail channel, soaring exports), US cheese production grew from under 8.3 billion pounds in 2000 to over 11.4 billion pounds last year, an increase of around 2.9 billion pounds. During that same period, yogurt output grew from 1.8 bil-lion pounds in 2000 to 4.65 bil-lion pounds last year, an increase of about 2.8 billion pounds. Excep-tional new retail products aren’t the only indication of a category’s overall growth, or health.

Another indicator of the cheese industry’s dynamic nature can be found in cheese contests. For example, the World Champion-ship Cheese Contest has a total of 86 cheese classes (plus two dem-onstration classes), up from just 24 cheese classes (plus a class for retail packages) back in 2000. There were 1,702 entries in last year’s US Championship Contest, up from 663 entries in the 2001 contest.

The cheese industry might be lacking in new pacesetting retail products, but it certainly isn’t lack-ing in growth, creativity and dyna-mism. DG

CHEESE REPORTERMarch 21, 2014

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duction method, its degree of mar-bling which varies according to the presence of natural mould (adding any fungal cultures to the milk is prohibited).

Its compact, marbled texture melting away from the rind, with creamy streaks.

Production of Strachitunt starts with raw milk and turns into a raw milk Blue cheese.

Strachitunt is collected in two separate milkings, with at least 90 percent of the total coming from Bruna (brown) cows.

Calf rennet and salt available on the market are used in the produc-tion process.

Milk used in the production of Strachitunt comes from farms where grass and/or hay from mixed-grass meadows make up at least 65

Federal Trade Commission Seeks Comments On Fair Packaging, Labeling ActWashington—The US Federal Trade Commission (FTC) is requesting public comment on the overall costs, benefits, neces-sity, and regulatory and economic impact of its rules and regulations under the Fair Packaging and Labeling Act (FPLA).

The FPLA, enacted in 1966, is designed to facilitate value com-parisons and prevent unfair or deceptive packaging and labeling of many consumer commodities, including most food products.

The regulations implementing the FPLA require that all con-sumer commodities be labeled to disclose: the identity of the com-modity, which must appear on the principal display panel of the com-modity in a conspicuous type and position so that it is easy to read and understand; the name and place of business of the product’s manufacturer, packer, or distribu-tor; and the net quantity of con-tents in terms of weight, measure, or numerical count.

Under the FPLA, the FTC has discretionary authority to prevent consumer deception or to facilitate value comparisons. The FTC has used this authority to issue regu-lations prohibiting three types of presentations: Use of the term “cents-off” or

words of similar import on pack-aging, unless, among other things, the claim reflects a true savings from the seller’s ordinary and cus-tomary price. Use of the term “introductory

offer” or words of similar import on packaging unless, among other things, the product is new, has been changed in a substantial respect, or is being introduced into the trade area for the first time. Use of the term “economy

size” or words of similar import on packaging unless, among other things, the product is offered at a per-unit price reduced at least 5 percent from the actual retail price of all other differently sized pack-ages of the same product offered at the same time.

In an advance notice of pro-posed rulemaking published in Wednesday’s Federal Register, the FTC said it is specifically seeking comments on a number of ques-tions related to its FPLA rules, including whether there is a con-tinuing need for the rules as cur-rently promulgated; what benefits the rules have provided to, or what significant costs the rules have imposed on, consumers; and what modifications should be made to the rules.

Comments must be submit-ted by May 21, 2014, and can be submitted electronically at https://ftcpublic.commentworks.com/ftc/fairlabelingact.

Brussels, Belgium—The Euro-pean Commission recently granted protected designation of origin (PDO) status to Italy’s Strachitunt cheese.

Strachitunt is described as a Blue cheese made from raw whole cow’s milk using the ancient dual-curd technique and matured for a medium to long period of at least 75 days.

The dual-curd cheesemaking technique requires the use of two curds: one warm and one cold.

The two curds are obtained approximately 12 hours apart from the two daily milkings.

The curds from the cheese are combined and mixed to form a single cheese.

Strachitunt’s distinguishing characteristics are its special pro-

Commission Grants PDO Status To Italy’s Strachitunt, A Raw Milk Blue Cheese

percent of the total dry matter in the cattle’s diet.

At least 90 percent of this fod-der, corresponding to around 60 percent of the cattle’s diet, must come from the concisely defined production area.

These production areas include the municipalities of Taleggio, Vedeseta, Gerosa and Blello, located in Bergamo province at a minimum altitude of 700 meters above sea level.

All stages of the production process must take place within the defined geographical area, includ-ing rearing the cows, milking, col-lecting and processing the milk, and making and maturing the cheese.

Strachitunt protected designa-tion of origin cheese may be cut and packaged outside the geo-graphical production area, it was reported.


Stocks of Dairy Products Tighten Dairy Situation & Outlook by Bob Cropp

Dr. Bob Cropp is a Professor Emeritus at the

University of Wisconsin-Madison

from our archives

50 YEARS AGOMarch 20, 1964: St. Paul, MN—James Patton, National Farm-ers Union president, called for an “immediate action program” of government aid in seven farm areas here this week. Patton rec-ommended spending $10 billion a year for the next five years to meet America’s pressing needs – the war on poverty, Medicare for the aged, housing and agriculture.

Madison—Butter sales have been increasing through bulk cuts, seem-ingly reversing the trend toward neatly-wrapped and boxed packages with carefully regulated weights. A new report found that bulk cut sales climbed rapidly to where a shelf area of about six square feet moves a little more than 600 pounds of butter per week.

25 YEARS AGOMarch 24, 1989: Madison—Bill Wendorff has joined the University of Wisconsin Exten-sion as dairy manufacturing spe-cialist for the cheese and whey industries. Since receiving his doctorate degree in 1969, Wen-dorff has been associated with Wisconsin Malting and most recently, Red Arrow Products, both of Manitowoc, WI.

Montpelier, VT—A bill ban-ning the sale of milk from cows injected with bovine somatotropin (BST) has been presented to the Vermont House Agriculture Com-mittee. BST, which is supposed to increase milk production, has been discussed in the dairy industry for several years, and there is wide-spread concern how BST would affect the industry.

10 YEARS AGOMarch 19, 2004: Madison—Meint Scheenstra of Frico Cheese Oosterwolde, the Netherlands, was named World Champion Cheese Maker this week for his Aged Gouda entry that scored 98.48 in the championship judging round. First runner-up was Anton Wyss of Kaserei Mutten, Switzerland, whose Emmentaler Swiss scored 98.21 in the final judging round.

Canberra, Australia—The French government has asked Australia to revise its food standards code to permit the sale of Roquefort cheese made from raw sheep’s milk. There is currently no regulatory approval for the sale of Roquefort in Austra-lia. However, three raw milk hard cheeses from Switzerland are now being imported to Australia.

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Strong dairy product prices result-ing in record milk prices continue into 2014. On the CME, Ched-dar barrels were a record $2.32 per pound back on February 5. But by mid-February the price fell by more than $0.25 to $2.0625 only to resume price increases. Cheddar barrels reached $2.16 per pound the beginning of March and as of March 19 barrels were close to the earlier record at $2.3050.

The situation is similar for 40-pound Cheddar blocks. Blocks were a record $2.36 on February 4, fell by more than $0.25 to $2.1050 with the price rebounding begin-ning in March at $2.2275 and as of March 19 the price was $2.42.

CME butter averaged $1.80 per pound in February and as of March 19 it was $1.9050. Dry whey aver-aged $0.62 per pound in February and will average about $0.64 in March. NDM has been about $2.07 per pound February and March.

The February Class III price was a record $23.35 and will be near that for March. The Febru-ary Class IV price was a record $23.46 and will be near $23.60 for March. The February average US All Milk Price was a record $24.70 and will average near $25 for March. Compared to March a year ago the Class III price will be about $6.40 higher, the Class IV price $5.85 higher and the average US All Milk Price $5.90 higher.

Good domestic demand for cheese and strong exports of cheese, butter and nonfat dry milk are major factors for these record prices. Exports of dairy products set a record last year totaling 15.5 percent of US milk production on a total solids basis.

Exports above a year ago con-tinued into January. Compared to

January a year ago exports of non-fat dry milk/skim milk powder were 22 percent higher, total cheese had a new record at 46 percent higher, butterfat 136 percent higher, and lactose 3 percent higher. On a total solids basis exports were equivalent to 14.5 percent of milk production compared to 12.3 percent a year ago.

Domestic sales and exports have tightened stocks of dairy products. The latest stock report is for Janu-ary 31 stocks. Compared to a year ago butter stocks were 33 percent lower, American cheese stocks and total cheese stocks were both 2 percent lower. Nonfat dry milk stocks were 25 percent lower and dry whey stocks 8 percent lower.

Milk production is also a key factor for record prices. With corn prices around $4.50 per bushel compared to near $7 a year ago, and alfalfa hay averaging lower for most parts of the country except for some states like California and Texas,l margins (returns over feed costs) are very favorable for milk production.

California’s milk production continues to improve after pro-duction declining 1.3 percent last year. The severe drought is not impacting milk production at this time. With much stronger milk prices and feed cost lower than a year ago except for alfalfa hay California dairy farmers are pro-ducing all the milk they can to pay down accumulated debt incurred from the crash in milk prices back in 2009 and high feed prices the fall and winter of 2012/13 from the drought of 2012.

Normally with the level of milk prices and favorable margins we would expect to see milk produc-tion increase as producers add milk

cow numbers and feed for higher milk per cow. But, many produc-ers are still recovering financially from the very depressed milk prices experienced in 2009 followed by the widespread drought the sum-mer of 2012 pushing up feed prices from the fall of 2012 through the first half of 2013. So rather than expansions of dairy operations some producers are paying off accu-mulated debt.

Also dairy producers may be more cautious on expansions rec-ognizing the milk prices will not stay at record levels forever and feed costs can increase again. Also last year a wet spring followed later by drought conditions in much of the Midwest reduced the quantity and quality of forages which appear to now be impacting milk per cow. The extreme cold this winter may also have added to some herd health issues.

But, as we move through the year we can expect milk produc-tion to pick up as milk cow num-bers increase and milk per cow improves. Despite rather high slaughter cow prices dairy cow slaughter thus far this year has been 9 percent below a year ago. With favorable margins lower producing cows that normally would be culled are still profitable to milk.

Milk production is also improv-ing in the major exporting coun-tries of the EU-28, New Zealand, and Argentina with Australia the exception. So more dairy prod-ucts will be available for export. But, with current world stocks of dairy products rather tight and world demand remains strong led by China it will take some time to rebuild stocks. US exports may

• See Cropp, p. 6


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Chinese Consumers View EU, US Dairy Products Safer Than New Zealand ProductsSurvey Was Conducted Two Months After Fonterra’s Botulism ScarePalmerston North, New Zea-land—A survey conducted by Massey University in the north-west city of Lanzhou, China, found that New Zealand dairy products are regarded as carrying a greater food safety risk than dairy prod-ucts from many other countries, including the US and the Euro-pean Union (EU).

Some 28 percent of the 531 sur-vey participants rated New Zealand dairy products “not very safe.” This is a significantly higher percent-age than dairy products from the EU (12.5 percent), the US (13.2 percent), Australia (14.8 percent) and Canada (14.8 percent).

Some 87.6 percent of those surveyed rated the EU’s dairy products as very safe, while 86.9 percent viewed US dairy products as very safe.

Australia’s dairy products were rated very safe by 85.1 percent of those surveyed, while Canada’s dairy products were rated as very safe by 85.3 percent and New Zea-land’s dairy products were rated very safe by 71.9 percent.

Some 64.9 percent of the sur-vey participants rated China’s domestic dairy products as “not very safe.”

The survey was conducted last October, two months after Fon-terra’s whey protein concentrate (WPC) botulism scare that sparked a global recall but turned out to be a false alarm.

Steve Flint, Massey University professor of food safety and micro-biology, said this is likely to have influenced the results.

“If this is true, then this demon-strates the power of media public-ity in influencing people’s trust in food safety,” Flint said.

Bruce Wills, president of Fed-erated Farmers of New Zealand, agreed.

“Let’s be clear, this survey was taken only two months after mas-sive publicity surrounding what media thought was a catastrophic failure in our food safety systems,” Wills said. Coverage of it being a false alarm “was miniscule when compared to the previous ava-lanche of negative coverage.”

“...we have long been of the opinion

that the Chinese trust New Zealand products. If this is

not the case, then we have to reassess our

international standing.”

—Steve Flint, Massey University

New Zealand Prime Minister John Key visited China this week, and Flint said it is important for Key to generate positive media coverage within China as he seeks to restore confidence in New Zea-land’s dairy exports.

“China is one of our biggest export markets and we have long been of the opinion that the Chi-nese trust New Zealand products,” Flint said. “If this is not the case, then we have to reassess our inter-national standing when it comes to

how our customers view the safety of our food.”

“Because food production is central to our economy, New Zea-land has invested heavily in food and agricultural science, research and innovation over many years,” Key said in a speech Wednesday to China Agricultural University in Beijing.

New Zealand has a “robust and high quality food safety regulatory system. This was the finding of a recent independent review of the food safety system in 2013,” Key continued. “The inquiry report found that New Zealand’s food safety regulatory model is among the best in the world.

“The focus of our system is on effectively identifying and using science and best practice processes to manage risks,” Key explained. “New Zealand’s food system is underpinned by laws which regu-late all aspects of animal pro-duction, including dairy and seafood products, up until they are exported.”

New Zealand’s food safety laws are based on a central principle of New Zealand’s government: trans-parency, which means being open about issues and concerns, Key added.

Wang Luton, China’s ambassa-dor to New Zealand, recently said New Zealand accounted for 70 percent of China’s imported dairy products.

US dairy exports to China have increased significantly in recent years, rising from less than $62 million in 2005 to $706 million last year, when China ranked as the number two United States dairy export market, trailing only Mexico.

Key US dairy exports to China include nonfat dry milk, dried whey, whey protein concentrate, lactose and cheese.

Fonterra Launches China-New Zealand Dairy Exchange Center In Beijing Beijing, China—Fonterra this week announced the launch of the China-New Zealand Dairy Exchange Center here.

The center is a joint initiative between Fonterra and China’s National Dairy Industry and Tech-nology System to support the sus-tainable development of the dairy industry in both countries.

The center will develop and oversee programs in policy devel-opment in the China and New Zealand dairy sectors, academic exchanges, industry promotion, dairy technology research and per-sonnel training. Its first three ini-tiatives will be: Hosting an annual China-

New Zealand dairy forum to bring researchers together to share research and best practice in key dairy issues. Overseeing joint research

by China and New Zealand dairy experts on dairy industry policy and technologies. Implementing a “Golden

Key” training program to provide personnel with training and tech-nology solutions to assist China’s local dairy industry development.

“We hope to leverage the China-New Zealand Dairy Exchange Center as a platform to learn more about New Zealand’s technology and expertise, jointly conduct research and develop-ment, and undertake technology exchanges and training on dairy sector issues,” said Wang Yuchan, a scientist with the China Minis-try of Agriculture’s National Dairy Industry and Technology System.

“It is a key priority for Fonterra to contribute to the development of the Chinese dairy industry and we believe there is a lot to be gained by both New Zealand and China through the sharing of knowledge, research and dairy expertise,” said Kelvin Wickham, president of Fonterra Greater China and India.

The free trade agreement between China and New Zea-land “has led to an extraordinary increase” in dairy trade between the two countries, but “the char-acter of our future partnership in dairy is changing rapidly and this initiative is a part of that shift,” said Tim Groser, New Zealand’s trade minister.

“Some of China’s largest and most efficient companies are start-ing to invest in New Zealand, and we very much welcome that,” Groser said. “Equally, Fonterra is starting to invest seriously in milk production in China. Given the size even of current demand, let alone projections of future con-sumption, it is literally impossible for New Zealand to meet anything other than a small part of China’s dairy consumption.”


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Milk Output Up(Continued from p. 1)

produced Missouri, but also, among the other monthly reporting states, also outproduced Illinois and Vir-ginia.

January’s milk production esti-mate was revised up by 104 million pounds, so January output was up 1.3 percent from January of 2013, rather than up 1.0 percent as ini-tially estimated.

The inclusion of South Dakota and exclusion of Missouri accounted for 65 of the 104 mil-lion pound upward revision to the 23-state milk production total for January of 2014. The remaining 39 million pounds were a result of the normal revision process.

Estimated February milk produc-tion for the entire US was 15.935 billion pounds, up 1.1 percent from February of 2013.

Production per cow in the 23 reporting states averaged 1,753 pounds for February, 21 pounds above February of 2013.

The number of milk cows on farms in the 23 reporting states in February was 8.511 million head, 13,000 head more than February of 2013 but 1,000 head less than January of 2014.

California’s February milk pro-duction totaled 3.402 billion pounds, up 5.3 percent from Feb-ruary of 2013, due to 1,000 more milk cows and 95 more pounds of

milk per cow. California’s January milk production was revised down by 9 million pounds, so output was up 4.4 percent from January of 2013, rather than up 4.7 percent as originally estimated.

Wisconsin’s February milk production totaled 2.121 bil-lion pounds, down 2.0 percent from February of 2013, due to unchanged milk cow numbers and 35 less pounds of milk per cow. Wisconsin’s January milk output was revised up by 13 mil-lion pounds, so production was down 2.4 percent from January of 2013, rather than down 2.9 per-cent as initially estimated.

February milk production in New York totaled 1.036 billion pounds, up 0.2 percent from Feb-ruary of 2013, due to 5,000 more milk cows but 10 less pounds of milk per cow. New York’s January milk production had been up 0.3 percent from January of 2013.

Idaho’s February milk produc-tion totaled 1.03 billion pounds, up 2.6 percent from February of 2013, due to 11,000 fewer milk cows but 80 more pounds of milk per cow. Idaho’s January milk output was revised up by 25 million pounds, so production was up 2.6 percent from January of 2013, rather than up 0.4 percent as originally esti-mated.

Pennsylvania’s February milk production totaled 831 million pounds, down 0.2 percent from February of 2013, due to 3,000 fewer

milk cows but five more pounds of milk per cow. Pennsylvania’s Janu-ary milk output was revised down by 5 million pounds, so production was down 0.1 percent from January of 2013, rather than up 0.4 percent as initially estimated.

February milk production in Texas totaled 781 million pounds, up 3.2 percent from February of 2013, due to 5,000 more milk cows and 35 more pounds of milk per cow. Texas’s January milk produc-tion had been up 3.3 percent from January of 2013.

Michigan’s February milk production totaled 716 million pounds, up 0.7 percent from Feb-ruary of 2013, due to 3,000 more milk cows but unchanged output per cow. Michigan’s January out-put had been up 1.3 percent from a year earlier.

Minnesota’s February milk pro-duction totaled 711 million pounds, down 2.3 percent from February of 2013, due to 5,000 fewer milk cows and 20 less pounds of milk per cow. Minnesota’s January milk produc-tion was revised down by 3 mil-lion pounds, so output was down 2.5 percent from January of 2013, rather than down 2.1 percent as originally estimated.

February milk production in New Mexico totaled 630 million pounds, down 1.4 percent from February of 2013, due to 1,000 more milk cows but 35 less pounds of milk per cow. New Mexico’s

STATE Feb Feb % Milk 2013 2014 Change Cows

California 3,462 3,615 4.4 1000

Wisconsin 2,375 2,318 -2.4 nc

New York 1,132 1,135 0.3 5000

Idaho 1,106 1,135 2.6 -13000

Pennsylvania 904 903 -0.1 -4000

Texas 818 845 3.3 5000

Michigan 779 789 1.3 3000

Minnesota 797 777 -2.5 -5000

New Mexico 688 682 -0.9 -3000

Washington 524 543 3.6 4000

Ohio 467 461 -1.3 -4000

Arizona 394 397 0.8 2000

Iowa 400 390 -2.5 -1000

Indiana 324 329 1.5 3000

Colorado 275 291 5.8 5000

Kansas 245 256 4.5 5000

Vermont 221 223 0.9 -2000

Oregon 206 215 4.4 1000

Florida 211 223 5.7 1000

South Dakota 171 173 1.2 3000

Illinois 168 160 -4.8 -1000

Utah 168 173 3.0 5000

Virginia 150 153 2.0 -1000

millions of pounds

Milk Production by State

-4

-2

0

2

4

6

CA WI ID NY PA MI MN TX

Milk ProductionPercent Changes from Select States February 2014 vs. 2013

14,500

15,000

15,500

16,000

16,500

17,000

17,500

18,000

J F M A M J J A S O N D

US Milk Production2014 vs. 2013in millions of pounds

CroppContinued from p. 4

slow the last half of the year but yet total 13 percent to 14 percent of U.S. milk production on a total solids basis for the year.

So we can expect milk prices to average lower for the second half of the year, but no sharp decline in milk prices is anticipated. The Class III price which now is over $23 is likely to be in the $20 to $19 range by early summer and end the year near $18.

If this holds the Class III price for the year will average well over $19 compared to the average of $17.99 last year.

The US All Milk Price will average over $21 compared to $20.01 last year. Current Class III futures are at levels that would sup-port prices even a little higher than this. BC

January milk output had been down 0.9 percent from January of 2013.

Washington’s February milk production totaled 497 million pounds, up 3.1 percent from Feb-ruary of 2013, due to 4,000 more milk cows and 30 more pounds of milk per cow. Washington’s Janu-ary milk output was revised up by 10 million pounds, so production was up 3.6 percent from January of 2013, rather than up 1.7 percent as initially estimated.


Global Dairy Trade Price Index Falls 5.2%; Only MPC, Buttermilk Powder Prices IncreaseDairyAmerica’s Unsalted Lactic Butter Debuts; Fonterra To Stop Offering Milk Protein Concentrate After April AuctionsAuckland, New Zealand—The Global Dairy Trade (GDT) price index on GDT’s semi-monthly online dairy production auction this week declined 5.2 percent from the previous auction.

Prices were higher this week for milk protein concentrate (MPC)and buttermilk powder, and lower for Cheddar, skim milk powder, whole milk powder, butter, anhy-drous milkfat and rennet casein.

This week’s GDT auction included 187 participating bidders and 142 winning bidders. Results from this week’s GDT auction, with comparisons to the auction held two weeks ago, were:

Cheddar: The average win-ning price was $4,641 per metric ton ($2.10 per pound), down 4.1 percent. Average winning prices were: Contract 2 (May), $4,595 per ton, down 5.8 percent; Con-tract 3 (June), $4,664 per ton, down 1.4 percent; and Contract 4 (July), $4,733 per ton, down 5.2

Skim milk powder: The aver-age winning price was $4,584 per ton ($2.08 per pound), down 1.7 percent. Average winning prices were: Contract 1 (April), $4,366 per ton, down 0.1 percent; Con-tract 2, $4,673 per ton, down 1.4 percent; Contract 3, $4,686 per ton, down 1.5 percent; Contract 4, $4,566 per ton, down 2.8 percent; Contract 5 (August), $4,483 per ton, down 2.7 percent; and Con-tract 6 (September), $4,383 per ton, down 2.9 percent.

Whole milk powder: The aver-age winning price was $4,439 per ton ($2.01 per pound), down 5.8 percent. Average winning prices were: Contract 2, $4,383 per ton, down 6 percent; Contract 3, $4,456 per ton, down 4.7 percent; Contract 4, $4,490 per ton, down 7.4 percent; Contract 5, $4,783 per ton, down 4.9 percent; and Con-tract 6, $4,641 per ton, down 7.0 percent.

Butter: The average winning price was $4,534 per ton ($2.06 per pound). Average winning prices were: Contract 1, $4,501 per ton, up 5.8 percent; Contract 2, $4,575 per ton, down 7.3 percent; Con-tract 3, $4,479 per ton, down 7.8 percent; and Contract 4, $4,650 per ton, down 3.6 percent.

This week’s GDT trading ses-sion marked the debut of Dairy-America’s unsalted lactic butter, which sold for $4,545 per ton in Contract 1 and $4,445 per ton in Contract 2.

In Contract 1, that price was slightly higher than DairyAmeri-

ca’s price for unsalted sweet cream butter ($4,495 per ton), while in Contract 2, prices were identi-cal for unsalted lactic butter and unsalted sweet cream butter.

Anhydrous milkfat: The aver-age price was $4,578 per ton ($2.08 per ton), down 10.7 percent. Aver-age prices were: Contract 2, $4,551 per ton, down 10.2 percent; Con-tract 3, $4,599 per ton, down 10.1 percent; contract 4, $4,613 per ton, down 13.3 percent; Contract 5, $4,669 per ton, down 12.3 per-cent; and Contract 6, $4,635 per ton, down 15 percent.

Rennet casein: The average winning price was $10,533 per ton ($4.78 per pound), down 10.7 per-cent. That was for Contract 2.

MPC70: The average winning price was $8,837 per ton ($4.01 per pound), up 3.7 percent. Aver-age winning prices were: Contract 2, $8,845 per ton, up 3.3 percent; and Contract 3, $8,825 per ton, up 4.3 percent.

Buttermilk powder: The aver-age winning price was $5,253 per ton ($2.38 per pound), up 4.6 per-cent. Average winning prices were: Contract 2, $5,245 per ton, up 5.5 percent; and Contract 3, $5,295 per ton, up 1.2 percent.

In other Global Dairy Trade developments, Fonterra has advised that, starting in May, it will no longer offer milk protein concentrate for sale through GDT.

The removal of MPC70 from GDT is a result of reduced volume availability due to higher priority opportunities in other products, Fonterra explained. The annual

offer volume of the product on GDT has declined from 12,000 metric tons (26.5 million pounds) at launch in 2012 to less than 4,500 metric tons (9.9 million pounds) in the most recent season.

As a result, MPC70 has become Fonterra’s smallest product by vol-ume sold through GDT, account-ing for only 0.5 percent of the total volume sold on GDT.

Fonterra also sells Cheddar cheese, skim milk powder, whole milk powder, butter, anhydrous milkfat, rennet casein and butter-milk powder on the GDT’s auc-tion.

Fonterra confirmed that all of its other products currently offered on GDT will continue to be available through the platform.

The final trading event for the purchase of MPC70 through GDT will be on April 15, 2014.

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Cheese ContestContinued from p. 1

SHARP CHEDDARBest of Class: Second shift pro-duction, Great Lakes Cheese of NY, Adams, NY, 99.15Second Award: Pierre Cham-pagne, Agropur, Longueuil, Can-ada, 99.10Third: Irish Dairy Board, Dairy-gold, Mitchelstown, Ireland, 99.05

CHEDDAR AGED ONE TO TWO YEARS

Best of Class: Cows Creamery, Charlottetown, Canada, 98.50Second: Irish Dairy BoardGlanbia, Ballyragget, Ireland, 98.25Third Award: David Schmidt, Agropur, Weyauwega, WI, 98.20

CHEDDAR AGED TWO YEARS OR LONGER

Best of Class: Cheddar Cheese Team, Cabot Creamery, Middle-bury, VT, 98.55Second Award: Kiel Cheesemak-ers, Land O’ Lakes, Inc., Kiel, WI, 98.45Third Award: Cheddar Cheese Team, Cabot Creamery, Middle-bury, VT, 98.40

BANDAGED CHEDDAR MILD TO MEDIUM

Best of Class: Kerry Henning, Henning Cheese, Kiel, WI, 98.90Second Award: Healey’s Cheese, Somerset West, Western Cape, South Africa, 98.55Third Award: Max Schaeffer, Glanbia Foods, Inc., Twin Falls, ID, 97.75

BANDAGED CHEDDAR SHARP TO AGED

Best of Class: Wayne Hintz, Red Barn Family Farms, Appleton, WI, 99.30, 1-Year Heritage Weis Old World Style White Cheddar

Second Award: Wayne Hintz, Red Barn Family Farms, 98.50, 3-year Heritage Weis Reserve Old World Style White Cheddar CheeseThird Award: Saxon Cheese LLC, Cleveland, WI, 98.10, Old English Farmhouse Style Cheddar Aged 10 months

COLBYBest of Class: Team Arena 2, Arena Cheese, Arena, WI, 99.45Second Award: Meister Cheese Team 1C, Meister Cheese Com-pany, Muscoda, WI, 98.95Third Award: Southwest Cheese Company, Clovis, NM, 98.90

MONTEREY JACKBest of Class: Dragan Devetak, Glanbia Foods, Inc., Twin Falls, ID, 99.20Second Award: Wendy Devney, Agropur, Hull, IA, 99.15Third Award: Jeff Wideman, Maple Leaf Cheese Co-op, Mon-roe, WI, 99.05

MARBLED CURD CHEESEBest of Class: Tillamook County Creamery, Tillamook, OR, 99.45Second Award: Amanda Olson, Agropur, Inc., Hull, IA, 99.40Third Award: Tillamook County Creamery, 99.35

RINDED SWISS STYLEBest of Class and Finalist: Gérard Sinnesberger, Käserei Sinnes-berger, Gams, Switzerland, 99.10Second Award: Ruedi Studerus, Dorkfkaseri Thundorf, Thundorf, Switzerland, 99.00Third Award: Niklaus Hal-dimann, Gourmino Switzerland, Heimenschwand, Switzerland, 98.70

RINDLESS SWISS STYLEBest of Class and Finalist: Pearl Valley 1, Pearl Valley Cheese, Fresno, OH, 98.15

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Second: Silvan Blum, Chalet Cheese Co-op, Monroe, WI, 98.00Third Award: Penn Cheese, Win-field, PA, 97.30

MOZZARELLABest of Class: Pat Doell, Agropur, Luxemburg, WI, 98.70Second Award: Rhonda Caffero, Lactalis American Group, Nampa, ID, 98.60Third Award: Mozzarella Depart-ment, Sorrento Lactalis, Buffalo, NY, 98.35

MOZZARELLA, PART SKIMBest of Class: Pat Doell, Agropur, Luxemburg, WI, 99.65Second: Lake Norden Cheese Company, Lake Norden, SD, 99.60Third Award: Roger Krohn, Agro-pur, Luxemburg, WI, 99.35

MILD PROVOLONEBest of Class: Lake Norden Cheese Company, Lake Norden, SD, 99.80Second Award: Pat Doell, Agro-pur, Luxemburg, WI, 99.60Third Award: Lake Norden Cheese Company, Lake Norden, SD, 99.45

AGED PROVOLONEBest of Class: Allen Steger, Bel-Gioioso Cheese Inc., Green Bay, WI, 99.15Second Award: Josh Tober, Bur-nett Dairy, Grantsburg, WI, 99.10Third Award: Winville,Winona Foods,Green Bay, WI, 99.05

SMOKED PROVOLONEBest of Class: Roger Krohn, Agro-pur, Inc., Luxemburg, WI, 99.55Second Award: Terry Lensmire, Agropur, Luxemburg, WI, 99.50Third Award: Saputo Dairy Prod-ucts Canada, Montreal, Canada, 99.35

RICOTTABest of Class: Joe Taranto, Mon-tena Taranto Foods, Ridgefield, NJ, 99.25Second Award: Sorrento Lactalis, Buffalo, NY, 98.60Third Award: Joe Taranto, Mon-tena Taranto Foods, Ridgefield, NJ, 98.40

PARMESANBest of Class and Finalist: Steve Bierhals, BelGioioso Cheese, Green Bay, WI, 99.65

Second Award: Eau Galle Cheese Factory, Durand, WI, 99.45Third Award: John Stender, Bel-Gioioso Cheese, 99.40

ASIAGOBest of Class: Mike Matucheski, Sartori Company, Antigo, WI, 99.75Second Award: Lake Country Dairy, Arthur Schuman, Inc., Fair-field, NJ, 99.55Third: Silani Sweet Cheese, Woodbridge, Canada, 99.35

BABY SWISS STYLEBest of Class: Central Coast Creamery, Paso Robles, CA, 99.25, Holey Cow WheelSecond Award: Teak Bedum Maasdam, FrieslandCampina Export, Wolvega, Netherlands, 98.90, Kroon MaasdamThird Award: Penn Cheese, Win-field, PA, 98.10, Deli Style Loaf Baby Swiss

FETABest of Class: Terry Lensmire, Agropur, Weyauwega, WI, 99.55Second Award: Micah Klug, Agropur, Weyauwega, WI, 99.40Third Award: Saedager Dairy, Denmark, 99.35

FLAVORED FETABest of Class: Arla Foods Krusa Mejeri, Denmark, 99.50, Medi-terranean style white cheese with sundried tomato in oilSecond Award: Arla Foods Krusa Mejeri, Denmark, 99.40, Mediter-ranean style in salted water with garlic & parsleyThird Award: Arla Foods Krusa Mejeri, Denmark, 99.30, Medi-terranean style white cheese with spice mix in oil

HAVARTIBest of Class: Lene Jacobsen, Arla Foods Nr Vium,Videbek, Den-mark, 99.10Second Award: Lene Jacobsen, Arla Foods, Denmark, 99.05Third Award: Decatur Dairy Team 2, Deacur Dairy, Brodhead, WI, 98.85

FLAVORED HAVARTIBest of Class: Edelweiss Creamery, Monticello, WI, 99.30, Havarti with Dill

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FLAVORED HAVARTIContinued

Second Award: Steve Stettler, Decaur Dairy, Brodhead, WI, 98.90, Havarti DillThird Award: Bruce Workman, Fair Oaks Farms, Fair Oaks, IN, 98.65, Havarti with Dill

GORGONZOLABest of Class and Finalist: Per Olesen, Bornholms Andelmejeri Klemensker, Denmark, 99.40Second Award: Mark Ruttner, BelGioioso Cheese, Inc., Green Bay, WI, 98.95Third Award: Thorp Team 2, North Hendren Co-op Dairy, Wil-lard, WI, 98.05

GRUYEREBest of Class and Finalist: Fro-magerie Moléson, Orsonnens, Switzerland, 99.75, AOP mi-salé MolésonSecond Award: Jean-Marie Dunand, Fromage Gruyère S.A., Fribourg, Switzerland, 99.70, 1655 Gruyère AOPThird Award: Alain Cardinaux, Fromage Gruyère S.A., 99.55, 1655 Gruyère AOP

APPENZELLERBest of Class: Marcel Tobler, SO Appenzeller Käse GmbH, Sch-achen bei Reute, Switzerland, 99.70Second Award: Godi Thönen, SO Appenzeller Käse GmbH, Wangi, Switzerland, 99.65Third Award: Patrik Brand, SO Appenzeller Käse GmbH, Marwil, Switzerland, 99.60

OPEN CLASS: ALPINE CHEESESBest of Class and Finalist: Oth-mar Pichler and Team, Oberstei-rische Molkerei eGen, Austria, 99.30, Erzherzog JohannSecond Award: Christophe Esseiva, Fromage Gruyère, Fri-bourg, Switzerland, 99.25, AlpageThird Award: Werner Wolf and Team, Obersteirische Molkerei, Austria, 99.15, Steirischer Berg-käse

STRING CHEESEBest of Class: Cesar Luis, Cesar’s Cheese, Random Lake, WI, 99.45Second Award: Dan Schwind, Baker Cheese Factory, Inc., St. Cloud, WI, 99.40Third Award: Lactalis American Group, Nampa, ID, 99.35

COTTAGE CHEESEBest of Class: Cabot Creamery, 99.05, Vermont Style Cottage CheeseSecond Award: Cabot Creamery, 98.80, Vermont Style Cottage CheeseThird Award: Cabot Creamery, 98.55, Vermont Style Cottage Cheese

FRESH MOZZARELLABest of Class: Linda Saurer, Bel-Gioioso Cheese, 99.80, Burrata Second Award: Lioni Latticini, Inc., Union, NJ, 99.40, Ovoline Third Award: FDL Team 1, Kraft/Pollio Italian Cheese Co;, Camp-bell, NY, 99.35

BLUE VEINED, EXTERIOR MOLDBest of Class and Finalist: Jasper Hill Farm, Cellars at Jasper Hill, Greensboro, VT, 98.10, Bayley Hazen BlueSecond Award: La Maison Alexis de Portneuf, St-Raymond, Canada, 97.80, BleubryThird Award: Rogue Creamery, Central Point, OR, 97.75, Rogue River Blue

BLUE VEINEDBest of Class: Emmi Roth USA, Monroe, WI, 99.30, Roth Butter-milk BlueSecond Award: Caves of Faribault, Faribault, MN, 98.95, St. Pete’s Select Cave Aged Blue CheeseThird Award: Kuba Hemmerling, Point Reyes Farmstead Cheese Company, Point Reyes, CA, 98.85, Point Reyes Bay Blue

BRICK, MUENSTERBest of Class: John (Randy) Pit-man, Mill Creek Cheese, Arena, WI, 99.45, BrickSecond Award: Hansi Lehner Jr., Valley View Cheese Co-op, South Wayne, WI, 99.00, MuensterThird Award: Ron Buholzer, Klondike Cheese, Monroe, WI, 98.80, Muenster

EDAMBest of Class: Team Marum, FrieslandCampina Export, Wolvega, Netherlands, 99.50Second Award: Zack Schneider, Arla Foods, Kaukauna, WI, 99.20Third Award: Scott Lopas, Arla Foods, Kaukauna, WI, 99.05

GOUDA, MILDBest of Class: CONO Kaasmak-ers, Westbeemster, 99.70, Beem-ster RoyaalSecond Award: CONO Kaasmak-ers, WestBeemster, 99.60, Beem-ster Medium

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Third Award: Team Lutjew-inkel North-Holland Gold, FrieslandCampina, Netherlands, 99.5, North-Hollan BOB low salt

GOUDA, AGEDBest of Class and Finalist: Hol-land’s Family Cheese, Thorp, WI, 99.75, Marieke Gouda SuperSecond Award: Holland’s Fam-ily Cheese, 99.60, Marieke Gouda Overjarige 2 year-plusThird Award: Holland’s Family Cheese, 99.50, Marieke Gouda Mature

GOUDA, FLAVOREDBest of Class: Josh Paxton, Glan-bia Foods, Twin Falls, ID, 99.05, Black Olive & Garlic GoudaSecond Award: Rick Anderson, Cady Cheese, Wilson, WI, 99.00, Natural Gouda with rosemaryThird Award: Team Lutjew-inkel North-Holland Gold, FrieslandCampina, Netherlands, 98.90, North-Holland Cumin

SMOKED GOUDABest of Class: Bruce Workman, Fair Oaks Farms, 99.40Second Award: Holland’s Family Cheese, 99.35Third Award: Holland’s Family Cheese, 99.30

BRIEBest of Class: Agropur Fine Cheese, Quebec, Canada, 98.35Second Award: Agropur Fine Cheese, Quebec, Canada, 98.15

Third Award: PM Soft Produc-tion Team, Alouette Cheese- Kolb Lena, Lena, IL, 98.10, Alouette Special Reserve Brie

CAMEMBERTBest of Class and Finalist: Claus Katzenberger, Kaeserei Alten-burger Land GmbH Co., Thurin-gen, Germany, 99.45Second Award: David Gil, Old Europe Cheese, Inc., Benton Har-bor, MI, 99.35Third Award: Agropur Fine Cheese, Quebec, Canada, 99.30

OPEN CLASS: SOFT RIPENED

Best of Class and Finalist: Cellars at Jasper Hill Farm, 99.40, Harbi-sonSecond Award: MouCo Cheese Company, Inc., Fort Collins, CO,99.00, MouCo AshleyThird Award: Agropur Fine Cheese, Quebec, Canada, 98.75, Champfleury

OPEN CLASS: FLAVORED SOFT RIPENED

Best of Class: Jose Sanchez, Old Europe Cheese, Inc., 98.60, Brie with Herb LayerSecond Award: Agropur Fine Cheese, Quebec, Canada, 98.55, Brie Chavalier PepperThird Award: Howard Goens Jr., Old Europe Cheese, 98.25, Mor-bier





FRESH HISPANIC CHEESESBest of Class: Roberto Encar-nación, Tropical Cheese Indus-tries, Inc., Perth Amboy, NJ, 99.45, Panela LoafSecond Award: Wisconsin Cheese Group, Monroe, WI, 99.30, PanelaThird Award: Anto Baghdassar-ian, Central Valley Cheese, Tur-lock, CA, 99.25, Queso Blanco

HISPANIC MELTING CHEESESBest of Class: V&V Supremo Foods, Chicago, IL, 98.15, Queso QuesadillaSecond Award: Scott Butler, Torkelson Cheese Co., Lena, IL, 98.00, Quesadilla CheeseThird Award: John Pitman, Mill Creek Cheese, 97.95, Quesadilla

HARD HISPANIC CHEESESBest of Class: Emmi Roth USA, 99.70, Roth GranQuesoSecond Award: Emmi Roth USA, 99.60, Roth GranQueso ReserveThird Award: Mexican Cheese Producers, Darlington, WI, 99.40, Queso Cotija

OPEN CLASS: SMEAR RIPENED SOFT CHEESESBest of Class: Moestl Franz & Team, Almenland Stollenkaese GmbH, Passail, Austria, 99.65, Arzberger ArgentumSecond Award: Dylan Stanfield, Mt. Townsend Creamery, Port Townsend, WA, 99.40, Off Kilter: Scotch Ale Washed Rind Origi-nalThird Award: Johann Niedermair & Team, Berglandmilch eGen, Wels, Austria, 98.90, Schardinger Weichkasesnack

OPEN CLASS: SMEAR RIPENED SEMI SOFT CHEESES

Best of Class and Finalist: Johannes Schefer, Urnäscher Milchspezialitäten AG, Urnäsch, Switzerland, 99.40, Urnäscher HornkuhkäseSecond Award: Adrian Mayer, Käserei Grundbach,Wattenwil, Switzerland, 99.30, WinzerThird Award: Käserei Kurmann, Kurmann AG, Gähwil, Switzer-land, 99.25, Gähwiler Bergkäse

OPEN CLASS: SMEAR RIPENED HARD CHEESEBest of Class: von Büren, Fromag-erie Villeret, Villeret, Switzerland, 99.30, Tête de Moine AOPSecond Award: Kälin Christian SA, Le Noirmont, Switzerland, 99.00, Tête de Moine AOPThird Award: Siegfried Bärn-thaler and Team, Obersteirische Molkerei, Knittelfeld, Austria, 98.90, Steirischer Bergkäse

PEPPER FLAVORED MONTEREY JACK

Best of Class: Herberto Nicholas, Maple Leaf Cheese, 99.90, Haben-jero Montery JackSecond Award: Tillamook County Creamery, 99.75, Stirred Curd Red and Green Jalapeno Pepper JackThird Award: Meister Cheese Team 3, Meister Cheese Com-pany, 99.65, Habanero Longhorn

PEPPER FLAVORED ‘AMERICAN’ STYLE CHEESE

Best of Class: C&W Team, Cabot Creamery, 99.45, Hot Buffalo Wing CheddarSecond Award: Kerry Henning, Henning Cheese, 99.40, Chipotle Flavored CheddarThird Award: Team Black Creek, Saputo Specialty Cheese, Kiel, WI, 99.30, Mango Fire Cheddar

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OPEN CLASS: PEPPER FLAVORED CHEESE

Best of Class: Bruce Workman, Fair Oaks Farms, 98.95, Havarti with Jalapeno PepperSecond Award: Castello Cre-atively Crafted, Arla Fodsamba, Viby,Denmark, 98.70, Castello Havarti with JalapeñoThird Award: Holland’s Family Cheese, 98.65, Marieke Gouda Jalapeno

OPEN CLASS: FLAVORED SOFT CHEESE

Best of Class: Losurdo Ball line crew, Losurdo Foods, Heuvelton, NY, 98.85, Fresh Mozzarella with Fresh Basil & Sundried TomatoSecond: Tom Leonard, BelGioioso Cheese, 98.35, Zesty Marinated Hand Braided Fresh MozzarellaThird Award: Patrick Bennett, Aiello Brothers, Sunbury, PA, 98.25, Marinated Ciliegine Moz-zarella with Sun Dried Tomatoes

OPEN CLASS: FLAVORED SEMI SOFT CHEESE

Best of Class: Johannes Schefer, Urnäscher Milchspezialitäten, Urnäsch, Switzerland, 99.30, Urnäscher HolzfasskäseSecond Award: Anthony Mon-giello, Formaggio Italian Cheese Specialities, Hurleyville, NY, 99.15, Marinated String CheeseThird Award: Jeff Mattes, Saxon Creamery, Cleveland, WI, 98.80, Asiago Fresca with Rosemary

OPEN CLASS: FLAVORED HARD CHEESE

Best of Class: Bruce Willis, Bur-nett Dairy, 99.55, Alpha’s Morn-ing Sun cheese with Herbs de ProvenceSecond Award: Tim Pearl, Glan-bia Foods, Twin Falls, ID, 99.45, Bacon CheddarThird Award: Cady Cheese, Wil-son, WI, 99.40, Alpha’s Morning Sun with Rosemary

OPEN CLASS: FLAVORED CHEESE WITH SWEET

CONDIMENTSBest of Class: Alouette Cheese Mix Men, Alouette Cheese USA, New Holland, PA, 99.75, Alouette Pumpkin Spice

Second Award: Greg Gable, Alouette Cheese, 99.70, Alouette Vanilla Bean CheesecakeThird Award: Rising Sun Farms, Phoenix, OR, 99.65, Cranberry Orange Cheese Torta with Cran-berries

OPEN CLASS: SMOKED SOFT & SEMI SOFT CHEESE

Best of Class: Martin Scanlon, Burnett Dairy, 99.90, Mozzarella string with smoked flavorSecond Award: Anthony Mon-giello, Formaggio Italian Cheese Specialities, 99.70, Smoked Hand Twisted String CheeseThird Award: Alois Pesendorfer crew, Gmundner Molkerei, Gmun-den, Austria, 99.55, Gmundner Milch Stoderer Rauchkäse

OPEN CLASS: SMOKED HARD CHEESE

Best of Class: Cows Creamery, Charlottetown, Canada, 99.30, Appletree Smoked Cheddar cheeseSecond Award: Fernando Chavez-Sandoval, Gold Creek Farms, Kamas, UT, 99.15, Smoked Par-mesanThird Award: Cody Hollibough, Glanbia Foods, Twin Falls, ID, 98.90, Smoked Cheddar

OPEN CLASS: SOFT CHEESEBest of Class: Lake Country Dairy Team, Arthur Schuman, Fairfield, NJ, 99.55, Cello Rich & Creamy Style MascarponeSecond Award: Jaime Gomez, Lactalis American Group, Nampa, ID, 99.50, Sorrento MascarponeThird Award: Lake Country Dairy Team, Arthur Schuman, 99.45, Cello Thick & Smooth Mascar-pone

OPEN CLASS: SEMI SOFT CHEESE

Best of Class: Alex Nietlispach, Lesa, Bever, Switzerland, 99.30, Engadin ForteSecond Award: Saxon Cheese, 99.20, Snowfields AgedThird Award: Holland’s Fam-ily Cheese, 99.05, Thorp, WI, Marieke Golden

• See Cheese Contest, p. 11For more information, circle #8 on the Reader Response Card on p. 22



OPEN CLASS: HARD CHEESEBest of Class and Finalist: Alois Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Aus-tria, 9.75, Erzherzog JohannSecond Award: Käserei Gabriel, Oberbüren, Switzerland, 99.70, GalluskäseThird Award: Team Branderup, Arla Foods, Branderup, Denmark, 99.65, Regato

REDUCED FAT SOFT & SEMI SOFT CHEESE

Best of Class: Team Steenderen, FrieslandCampina, 99.80, Gouda Light Extra MaturedSecond Award: Team Steenderen, FrieslandCampina, 99.65, Gouda Light MaturedThird Award: Steve Buholzer, Klondike Cheese, 99.60, Reduced Fat Peppercorn Feta in Brine

REDUCED FAT HARD CHEESEBest of Class: CONO Kaasmak-ers, 99.25, Beemster 30+ OldSecond Award: Joey Pittman, Glanbia Foods, Twin Falls, ID, 99.00, Reduced Fat White Ched-darThird Award: Rudy Jozelic, Glan-bia Foods, Twin Falls, ID, 98.80, Reduced Fat White Cheddar

LOWFAT CHEESEBest of Class: Belmont Team, Lactalis USA, Belmont, WI, 99.40, 8-oz Fat Free FetaSecond Award: Ricotta Depart-ment, Sorrento Lactalis, Buffalo, NY, 99.35, Lowfat Whey Based RicottaThird Award: Jim Demeter, Klon-dike Cheese, 99.30, Lowfat Feta in Brine

REDUCED SODIUM CHEESEBest of Class: Roger Krohn, Agro-pur, 99.30, Reduced Sodium Pro-voloneSecond Award: Edin Topic, Glan-bia Foods, 99.05, 25% Reduced Sodium CheddarThird Award: William Arguera-Calles, Lactalis American Grou, Nampa, ID, 98.90, Part Skim Low Moisture Low Salt Mozzarella

COLD PACK CHEESE, CHEESE FOOD

Best of Class: Line 2 Team East, Pine River Prepack, Newton, WI, 99.25, Chunky Bleu Cold Pack Cheese FoodSecond Award: Line 1 Team East, Pine River Pre-Pack, 99.05, Garlic & Herb Cold Pack Cheese FoodThird Award: Line 3 Team East, Pine River Prepack, 99.00, Black Creek Sharp Cheddar Cold Pack Cheese Food

COLD PACK CHEESE SPREADBest of Class: Greg May, Bel Brands USA, Little Chute, WI, 99.20, Port Wine Cold Pack Cheese Spread

Second Award: Line 1 Team East, Pine River Pre-Pack, 98.45, Gar-den Vegetable Cold Pack Cheese SpreadThird Award: Anjan Reddy, Bel Brands USA, 98.30, Sharp Ched-dar Cold Pack Cheese Spread

SPREADABLE CHEESEBest of Class: Kraft Foods, Beaver Dam, WI, 99.45, Cream CheeseSecond Award: Kelly Longseth, Family Fresh Pack, Belleville, WI, 99.15, CheddaBlueThird Award: Luana Team 2, Swiss Valley Farms, Monona, IA, 99.10, Cream Cheese

FLAVORED SPREADABLE CHEESE

Best of Class: Mike DeVoy, Lacta-lis U.S.A., Inc., Merrill, WI, 99.45, Président Pepper Medley Gourmet Spreadable CheeseSecond Award: Urs Pfister, Cola-santi’s Market, Highland, MI, 99.40, Gorgonzola Cheese DipThird Award: Kelly Longseth, Family Fresh Pack, 99.35, Cran-berry Almond Gourmet Cheese Spread

PASTEURIZED PROCESS CHEESE

Best of Class: Process Slice Team, Associated Milk Producers, Inc., Portage, WI, 98.30, Process Amer-ican Slice CheeseSecond Award: Agropur, St. Hubert, Canada, 98.00, Creme de Grand CheddarThird Award: Marie Flickinger, Biery Cheese Co., Louisville, OH, 97.75, Pasteurized Process Colored American Cheese

FLAVORED PASTEURIZED PROCESS CHEESE

Best of Class: Joe Wilson, Biery Cheese, 99.80, Naturally Smoked Pasteurized Process CheddarSecond Award: Elizabeth Tesch, Welcome Dairy, Colby, WI, 99.55, Pasteurized Process HabaneroThird Award: Ned Schumacher, Welcome Dairy, 99.45, Pasteurized Process Habanero

SOFT GOAT’S MILK CHEESEBest of Class: Coach Farm, Pine Plains, NY, 99.70, farmstead fresh cheeseSecond Award: Laura Chenel’s Chevre, Sonoma, CA, 99.45, Chabis PlainThird Award: Team Steffes, Montchevre-Betin, 99.35, Fresh Goat Cheese Natural

FLAVORED SOFT GOAT’S

MILK CHEESEBest of Class: Lydra Moody, Montchevre-Betin, 98.95, Rondin Four PepperSecond Award: Woolwich Dairy USA, Lancaster, WI, 98.75, Chev-rai Fine HerbThird Award: Cypress Grove Chevre, Arcata, CA, 98.55, Lav-ender and wild fennel pollen hand sprinkled on fresh chevre.

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SURFACE RIPENED GOAT’S MILK CHEESE

Best of Class: Cypress Grove Chevre, 99.50, Ripened goat cheese with Italian black summer truffles.Second Award: Quality Cheeese Inc., Vaughan, Canada, 99.45, Goat AshThird Award: Coach Farm, 99.25, Rawstruck

SEMI SOFT GOAT’S MILK CHEESE

Best of Class: Team Gerkesk-looster, FrieslandCampina, 99.50, Frico Chevrette MildSecond Award: Team Gerkesk-looster, FrieslandCampina, 99.40, Cablanca Orange WindmillThird Award: Zijerveld, Bode-graven, Netherlands, 99.35, Amal-tura Special Old

FLAVORED SEMI SOFT GOAT’S MILK CHEESE

Best of Class: Lorenzo Abellán, Central Quesera Montesinos, , Murcia, Spain, 99.80, Murcia al Vino D.O.P.Second Award: Maxorata, Grupo Ganaderos de Fuerteventura, Las

Palmas, Spain, 99.7, Maxorata Semicurado PimentonThird Award: Carr Valley Cheese Co. Inc., LaValle, WI, 99.65, Cocoa Cardona

HARD GOAT’S MILK CHEESEBest of Class and Finalist: Katie Hedrich-Fuhrmann, LaClare Farms, Malone, WI, 99.50, Eva-lonSecond Award: José Carrión, Cen-tral Quesera Montesinos, 99.45, Murcia Curado D.O.P.Third Award: Cypress Grove Chevre, 98.45

SOFT & SEMI SOFT SHEEP’S MILK CHEESE

Best of Class and Finalist: Quei-jos São Gião, Soc. Agro-Pecuária de Vale do Seia, Seia, Portugal, 99.15 Queijo Serra da Estrela PDOSecond Award: Brenda Jensen, Hidden Springs Creamery, Westby, WI, 99.10, Farmstead FetaThird Award: Moestl Franz & Team, Almenland Stollenkaese GmbH, Passail, Austria, 98.75, Arzberger Bellino





FLAVORED SOFT & SEMI SOFT SHEEP’S MILK CHEESE

Best of Class: Quesos La Princesa Iberica, Master Select Export, 99.10, La Princesa Iberica Mini Sweet Sherry Wine Sheep CheeseSecond Award: Quesos La Princ-esa Iberica, Master Select Export, 98.60, La Princesa Iberica Mini Fine Herbs Sheep CheeseThird Award: Carr Valley Cheese, 98.55, Black Sheep Truffle

SURFACE RIPENED SHEEP’S MILK CHEESE

Best of Class and Finalist: Heinz Kröll, Sennerei Zillertal, Mayrhofen, Austria, 99.05, Edel-schaf-SchafkäseSecond Award: Moestl Franz & Team, Almenland Stollenkaese, 97.95, Arzberger AurumThird Award: Carr Valley Cheese, 97.20, Cave Aged Marisa

HARD SHEEP’S MILK CHEESEBest of Class: Sirana Gligora, Island of Pag, Croatia, 99.90, Hard sheep cheese with pressed olivesSecond Award: Dehesa de Los Llanos S.L., Castilla La

Mancha,Spain, 99.85, Queso D.O. Manchego Dehesa de Los Llanos Gran ReservaThird Award: Los Cameros, Lac-teos Martinez, S.L., Haro, Spain, 99.80, Queso de Oveja Anejo

SOFT & SEMI SOFT MIXED MILK CHEESE

Best of Class: Ilbesa, Zamora, Spain, 99.20, Esquila Mezcla CuradoSecond Award: Jean-Michel Rapin, Fromagerie Le Maréchal SA,99.15Le MaréchalThird Award: Ilbesa, Zamora, Spain, 98.70, Luyan Madurado

FLAVORED SOFT & SEMI SOFT MIXED MILK CHEESE

Best of Class: La Maison Alexis de Portneuf, St-Raymond, Canada, 98.70, Chèvre des Neiges Figues & OrangesSecond Award: Hook’s Cheese Company, Inc., Mineral Point, WI, 96.65, EWE CALF to be KID-ding BlueThird Award: Carr Valley Cheese, 96.00, Mobay

SURFACE RIPENED MIXED MILK CHEESE

Best of Class: Old Chatham Sheepherding Company, Old Cha-tham, NY, 98.95, Hudson Valley Camembert

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Second Award: Haystack Moun-tain Goat Dairy, Longmont, CO, 98.90, Bufala Soldier 3-Milk Cam-embertThird Award: Dane Huebner, Grafton Village Cheese, Brattle-boro, VT, 98.80, Shepsog

HARD MIXED MILK CHEESEBest of Class: Brenda Jensen, Hidden Springs Creamery, 99.60, Meadow Melody GrandeSecond Award: Brenda Jensen, Hidden Springs Creamery, 99.40, Meadow Melody ReserveThird Award: Los Cameros, Lac-teos Martinez, 99.25, Queso de Mezcla Curado

SALTED BUTTERBest of Class: Grassland Dairy Products, Greenwood, WI, 99.65Second Award: Elvir, CONDE SUR VIRE, France, 99.60Third Award: Dairy Farmers of America, Winnsboro, TX, 99.55

UNSALTED BUTTERBest of Class: Team 4, O-AT-KA Milk Products, Batavia, NY, 98.60

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Second Award: Dairytown 2, Dairytown Processing, Sussex, Canada, 98.55Third Place Award: Elvir, France, 98.40

OPEN CLASS: SHREDDED CHEESE

Best of Class Award: Team Sar-tori Whey, Sartori Company, 98.55, Sartori Reserve SarVecchio ParmesanSecond Award: Team Sartori Whey, Sartori Company, 98.30, Sartori Reserve Merlot BellaVi-tanoThird Award: Masters Gallery Foods, Plymouth, WI, 98.15, Gour-met Cheddar Blend

PREPARED CHEESE FOODS

Best of Class Award: Team Fay-ette, Brunkow Cheese, 99.30, Brun-uusto Baked Cheese with GarlicSecond Award: Anthony Mon-giello, Formaggio Italian Cheese Specialities, 99.25, Prosciutto & Fresh Basil RollThird Award: Anthony Mongi-ello, Formaggio Italian Cheese Specialities, 99.15, Chorizo & Cilantro Roll.


Uplands Cheese, Home To Award-Winning Pleasant Ridge Reserve, Is Now Under New OwnershipDodgeville, WI—Uplands Cheese, home to the award-winning Pleas-ant Ridge Reserve cheese, is now under new ownership.

Cheese maker Andy Hatch and herdsman Scott Mericka, both of whom began as apprentices years ago at Uplands, announced that they have purchased the cheese company and dairy farm from its founders, Mike Gingrich and Dan Patenaude.

Hatch and Mericka have been managing the farm since 2010, resulting in a gradual transition completed in February with the final transfer of ownership.

“This has been a long time in the works and we couldn’t be more pleased to see the farm, the cows and the cheese pass into such capa-ble hands,” Gingrich said.

Uplands Cheese was founded in 2000, when Gingrich and Paten-aude began crafting Pleasant Ridge Reserve with the grass-fed milk of their cows. A year later, Pleasant Ridge Reserve gained national acclaim after winning the Best of Show award in the American Cheese Society’s annual cheese competition.

Pleasant Ridge Reserve also won Best of Show honors in the annual ACS cheese competition in 2005 and in 2010, making it the only cheese to have won ACS Best of Show three times. Pleasant Ridge Reserve also captured the top prize in the 2003 United States Cham-pionship Cheese Contest.

Hatch, who has overseen cheese production for Uplands Cheese since 2007, believes the Pleasant Ridge Reserve crafted today is bet-ter than ever.

“We’ve continued to improve our pastures and our herd, and every year we refine our work in the ripening rooms, to the point where almost every batch is as good as the standout batches of several years ago,” Hatch said.

Pleasant Ridge Reserve, which is made in the tradition of Alpine cheeses like Gruyere and Beaufort, is produced only in the summer months, while the farm’s cows are on pasture.

In 2010, Hatch added a sec-ond cheese to the Uplands line: Rush Creek Reserve, a soft-ripened cheese wrapped in a strip of spruce bark and made with the hay-fed milk of autumn months. Rush Creek Reserve cheese continues to sell out quickly each Novem-ber and December, when it’s sold across the US, Uplands Cheese noted.

For more information about Uplands Cheese, visit www.uplandscheese.com; phone (608) 935-5558; or e-mail [email protected].

More Than Half Of Adults Want More Protein In Their Diets, And Are Looking For Alternatives To MeatChicago—The majority of US consumers (78 percent) agree that protein contributes to a healthy diet and more than half of adults say they want more of it in their diets, the NPD Group has reported.

In their quest for more protein, about half of consumers say non-meat sources are best and the other half consider meat and fish the best source of protein, NPD noted.

Those consumers willing to look beyond meat in order to meet their protein needs are motivated by health-related reasons, according to NPD’s recently released report, “Protein Perceptions and Needs.” The reasons often mentioned by

“Flexible Protein Users” as barriers to getting more protein are that many sources of protein contain fat, are high in calories, or are too expensive.

NPD reported that some of these perceived barriers could be at play for the beef category, which is not seeing the same consump-tion increases as are some other protein sources, such as yogurt, nuts/seeds, eggs and chicken. The challenges for beef might be more about perception, since nearly half of primary grocery shoppers view animal protein as the best source of protein.

“Consumers want more protein in their diets. In fact, the only issue that US adults are now checking on the Nutrition Facts label on the back of foods and beverages is the amount of protein,” said Harry Bal-zer, chief industry analyst at NPD.

“While our interest in protein is growing, we’re looking for alterna-tives to meat,” Balzer continued. “Many of us are looking to lower the cost of our protein sources, and animal meat is generally more expensive than plant-based pro-tein, which explains the growth in Greek yogurt and other alternate protein sources.”

“It is important for food and beverage marketers to highlight wherever possible that their prod-ucts are a good source of lean pro-tein. In fact, the protein study we conducted showed certain mes-sages about protein resonated more than others,” said Darren Seifer, NPD food and beverage industry analyst and co-author of the pro-tein report. The study also found nearly half of primary grocery shoppers have purchased protein-enriched foods.

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Prices Could Ease(Continued from p. 1)

is now well and truly finding its way onto the international mar-ket, Rabobank said. After a year of stagnancy or decline, outgoing shipments from key exporters rose by 11 percent in the fourth quarter of 2013.

But China raised its purchases from the international markets another level, more than account-ing for the entire increase in exportable supply through the fourth quarter of 2013 and most likely through February as well.

In what Rabobank calls a “reoc-curring nightmare for many import-ers,” this has again left the rest of the buy side of the global market with less product to go around, and facing exceptionally high prices as the market seeks to ration supply.

More than 12 months of enforced dieting and the flow-on effects of high commodity prices are creating a difficult operating environment in many markets, Rabobank said. Some markets face physical shortages, while most face “significant” retail price inflation.

Those being squeezed include not only “hapless” import com-petitors to China in regions such as South East Asia and the Mid-dle East but also consumers in the West who now face a wave of retail price inflation in the dairy cabinet.

Rabobank has said for some time that the peak of the Northern Hemisphere supply season (April/May) and its aftermath will pro-vide a “major testing point” for the resilience of current pricing.

With the Oceania season now largely sold, much depends on the relative strength of production growth in the European Union and the US versus the appetite of China, and how quickly other buyers will step in to soak up addi-tional product once China’s appe-tite is satiated.

Rabobank expects 2014’s sec-ond quarter to bring a period of very strong growth in exportable supply from the world’s key sur-plus regions as producers respond to high milk pricing and low feed costs.

The strong recent momentum in the EU will start to be replicated

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in the US as a harsh winter passes and new forage crops are cut.

Milk supply in export regions is forecast to rise more than 3.3 percent year-over-year during the 2014’s first half as the end of a strong Southern Hemisphere sea-son overlaps with a strong North-ern Hemisphere season.

While consumption in some export regions will also increase, the rate of growth for surplus regions as a group will be lim-ited by slow employment growth, limiting consumption growth in these regions to around 1 percent year-over-year in the first half of 2014.

Rising milk supply should there-fore generate a large increase in exportable supply (forecast up 20 percent year-over-year in the first half of 2014) for the international market, Rabobank said.

Facing consumption growth in the low single digits, and only steady local production, Chinese purchases from the world market are expected to rise by about 25 percent in 2014’s first half.

This will soak up a share of increased international supply, but leave almost 4 billion liters of addi-tional export supply to be shared among other buyers in 2014’s first half.

With economies generally improving in emerging/deficit mar-kets, and stocks at critical lows, this product is expected to be bought up eagerly. However, pricing will need to ease somewhat to ensure this occurs, reflecting the less strict rationing of supply required from around mid to late second quarter when the Northern Hemisphere season peaks.

In 2014’s second half, milk pro-duction growth will slow in several regions as prior year weather (and hence comparables) proves harder

to significantly improve on, Rabo-bank said. The US will also have fewer stocks to draw down than it did 12 months prior.

Global demand is also likely to improve somewhat in the second half of 2014, assuming the world economy remains on a slow recov-ery track.

Nonetheless, spillover from strong growth in exportable sup-ply generated in the first half of the year, expectations of a solid Southern Hemisphere season, and some slowdown in the growth in Chinese buying should see prices ease moderately through the sec-ond half of this year, Rabobank commented.

Rabobank sees the following upside influences on prices: The market will require a

strong Northern Hemisphere sup-ply peak if prices are to ease in the near term. If Chinese milk production

continues to fall in 2014, rather than stabilize, import growth will exceed Rabobank’s estimates and provide further support to prices. If the March halt on issuing

export permits by the Argentine government is extended, the world will lose a useful contributor to export supply.

Rabobank’s downside influences on prices include: Rabobank assumes that Russia

will continue to increase purchases from the world market in 2014 to supplement local market shortages. A significant economic slowdown or trade disruptions resulting from the Ukrainian crisis could change this scenario. Emerging market buyers

(besides China) may not come back to the market with the same force Rabobank anticipates, given the recent slowdown in their econ-omies and weaker currencies.

WMMB Plans Launches Social Media Campaign For Milliennials New CookbookMadison—The Wisconsin Milk Marketing Board recently announced its newest statewide ini-tiative designed to educate future Wisconsin generations about the social and economic benefits of the dairy industry within the state.

“America’s Dairyland is My Land” features a YouTube video series with testimonials from Mil-lennials working in Wisconsin’s dairy industry. Included in the vid-eos are a high school ag teacher, urban cheese maker, dairy farmer and a dairy scientist, among others.

The Wisconsin Dairy Facebook page will highlight video testimo-nials, along with other campaign elements like a series of photos and quotes from other Wisconsin Mil-lennials about their connection to the dairy industry. Recipes can now be submitted online to [email protected].



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Forward Pricing(Continued from p. 1)

program has been prohibited since the program expired on September 30, 2013.

The 2014 farm bill extends the program to allow new contracts to be entered into until September 30, 2018. Any forward contract entered into up to and until the September 30, 2018, deadline is subject to a September 30, 2021, expiration date to meet the terms of the contract.

The dairy forward pricing pro-gram allows a handler to forward contract for an amount of milk up to the volume of Class II, III, and IV milk pooled on the order by the handler during a month and be exempt from the minimum fed-eral order blend price provisions for that milk. USDA, including market administrator personnel, does not determine the terms of forward contracts or enforce nego-tiated prices.

Program Participation Is VoluntaryParticipation in the dairy forward pricing program is voluntary for dairy farmers, dairy cooperatives, and handlers. Handlers may not require producer participation in a forward pricing program as a condition for accepting milk. A producer or cooperative associa-tion may continue to have its milk priced under the minimum pay-ment provisions of the applicable milk order.

Any “handler” is eligible to enter into a forward contract(s) with producers or cooperatives of producers. The term “handler” includes not only the operator of a pool plant or nonpool plant, but also a broker serving as a handler, a proprietary handler, and a coop-erative association acting as a han-dler with respect to non-member milk delivered to a pool plant or diverted to a nonpool plant.

A handler’s combined Class II, III, and IV producer milk utilization is defined as the handler’s “eligible milk.” In the case of a multi-plant handler, the handler’s Class II, III, and IV producer milk utilization will be combined together for all of the handler’s milk regulated under one milk marketing order.

A handler will only be exempt from paying the milk order’s minimum blend price on its vol-ume of eligible milk. If a handler enters into forward conttracts for more than the eligible milk vol-ume (“over-contract” milk), the handler must notify the market administrator. If the handler fails to notify the market administra-tor of payment adjustments, the market administrator will prorate the over-contract milk to each producer and cooperative having a contract with the handler.

Although handlers participating in the program will not be required

to pay producers and coopera-tives the minimum uniform blend or component prices for con-tract milk, they must continue to account to the pool for all milk they receive at the respective fed-eral order’s minimum class prices. In the case of milk received by a transfer from a co-op’s pool plant, a handler may forward contract for all such transferred milk that is not used in Class I.

Only producer milk that is sub-ject to forward contracting with a handler in compliance with the forward pricing program will be exempt from the order’s mini-mum blend price provisions. In the case of non-member milk that is reported as producer milk by a cooperative association handler or pool plant operator, but pay-rolled by a nonpool plant operator, the co-op or pool plant operator, respectively, will be responsible for any underpayment to a non-member producer in the event that milk under contract becomes subject to minimum milk market-ing order pricing (as in the case of over-contract milk).

In this way, co-op handlers, pool plant operators, and nonpool plant operators may continue the arrangements that have evolved to pool milk under the federal order program and all will be permitted to participate in the forward con-tracting program.

All Reports Still RequiredAny handler participating in the program will continue to file all of the reports that are required under the applicable federal order. This includes reports of receipts and utilization of milk and monthly payroll reports that show all infor-mation required by the orders.

The notable difference, how-ever, for handlers participating in the forward pricing program is that they must also provide

more detailed accounting in their monthly payroll reports to the market administrator and remit-tance information provided to par-ticipating producers.

In accordance with these provi-sions, the monthly payroll report of participating handlers is required to contain detailed accounting that distinguishes gross values paid for applicable volumes of contract versus non-contract milk for each producer.

Remittance information from participating handlers to partici-pating producers must clearly dis-tinguish gross values and volumes for contract versus non-contract milk.

These distinctions avoid any questions concerning compliance with federal order minimum price requirements for participant milk not under contract.

As with the forward pricing program, handlers participating in the federal order program must submit to the market administra-tor a copy of each contract for which it claims exemption from the order’s minimum blend pric-ing provisions.

The contract must denote the pricing terms for contract milk.

The contract must be signed prior to the first day of the first month for which the contract applies and must be received by the market administrator by the 15th day of that month.

For the first month that the pro-gram is effective, contracts must be signed on or after the day on which the program becomes effective.

For example, if the program becomes effective on February 15, contracts for March milk must be signed between February 15 and February 28, and copies must be received by the market administra-tor by March 15.

Disclosure StatementsEach handler must give each con-

tracting dairy farmer or co-op a dis-closure statement informing them of the nature of the program and providing certain information that should be considered before enter-ing into a forward contract. It is important that producers clearly understand on what basis they are being paid for contract milk, USDA said.

The disclosure statement must be signed on the same date as the contract by the dairy farmer or co-op representative and will have to be returned by the handler to the market administrator together with the contract.

Any contract that is submitted to the market administrator with-out the disclosure statement will be considered to be invalid, USDA reported.

Producers who are not members of a co-op should be aware that their milk weights and tests will continue to be handled in the same way by the market administrator even if they choose to enter into a forward contract which prices their milk on a different basis than the milk marketing order in which their milk is pooled.

For example, if a producer in the Appalachian order, which prices the milk of dairy farmers on the basis of skim milk and butterfat, enters into a contract that prices milk on the basis of protein, but-terfat, other solids, and somatic cell count, the producer will only receive data from the market administrator on the skim and butterfat components to compare against the buying handler’s test data.

If the producer wants to verify other component tests, they must do so at their own expense.

For more information, contact Roger Cryan, director, Economics Division, USDA/AMS/Dairy Pro-grams, at (202) 720-7091; e-mail [email protected].


PERSONNEL

PAUL CORNEY will be appointed president and chief operating officer of the Dairy Foods Division (USA) of Saputo, Inc., effective April 1. Corney first joined Saputo in 2001, and has served as senior vice presi-dent of national retail sales, Dairy Division (Canada). Before that, he held several senior manage-ment positions in sales and opera-tions with other dairy processors.

CHRISTIE TARANTINO has been selected as the new execu-tive vice president for the Insti-tute of Food Technologists (IFT). Tarantino brings more than 17 years of association man-agement experience to IFT, most recently leading the Association Forum of Chicagoland. In her new role, Tarantino will oversee several IFT programs, including the IFT Annual Meeting & Food Expo, Feeding Tomorrow, the IFT Foundation, learning pro-grams and marketing communi-cations campaigns, among others.

JOE HERMAN has been appointed chief operating offi-cer and chief financial officer for Hickory Farms, Inc. In this newly-created position, Herman will provide leadership and sup-port to Hickory Farms’ executives in charge of holiday markets, fran-chise operations, supply chain, finance and administration. Her-man joined the company in May 2013 as interim chief financial officer.

Before that, he was a partner in Davenport, Hanf & Company, an Ohio firm specializing in finan-cial, operational and organiza-tional development.

Nominations Sought For National Organic Standards Board; Due May 15, 2014Washington—The US Depart-ment of Agriculture (USDA) is seeking nominations to fill four vacancies on the National Organic Standards Board (NOSB). Nominations must be received by May 15, 2014.

Vacancies for the 15-member organic standards board need to be filled for an environmentalist, organic producer, organic han-dler, and retailer.

Positions are designated to represent various sectors of the organic community, including those who have expertise in areas of environmental protection and resource conservation, own or operate an organic production or handling operation, or own or operate a retail establishment with significant trade in organic products.

NOSB is responsible for reviewing materials and/or rec-ommending changes to the National List of Allowed and Prohibited Substances and advising the secretary of agri-culture on other aspects of the US Department of Agriculture organic regulations.

Appointees will serve a five-year term of office beginning January 24, 2015.

Written nominations, with cover letters, resumes and a required form, must be post-marked on or before May 15, 2014.

Nominations can also include endorsements or letters of rec-ommendations.

All applicable information should be sent to Rita Meade, USDA–AMS–NOP, 1400 Inde-pendence Avenue, SW, Room 2648–S, Ag Stop 0268, Wash-ington, DC 20250.

For more information, con-tact Rita Meade at (202) 720–3252 or via email: [email protected].

CRAIG LOUTTIT has been selected as the new chief finan-cial officer of A2 Corporation, effective early next month. He succeeds the company’s current CFO SARAH KOLKMAN. Louttite joins A2 Corporation with several years of financial management experience.

Masters Gallery Foods, Inc. has been honored with the 2013 Wisconsin Manufacturer of the Year Grand Award in the large company category. Jeff Gentine, executive vice presi-dent and co-owner of Masters Gallery, said that knowing the company was chosen amongst so many deserving manufactur-ers in multiple industries from across the state makes the award even more special. Masters Gal-lery cheese products are distrib-uted throughout the United States and Puerto Rico, with exports into Mexico and other countries.

Todd Hunter, 53, of Plymouth, WI, died Monday, March 17 at his home after an eight-year battle with cancer. Hunter was a longtime employee of Sargento Foods, Inc.

John Melster, 92, of Waukesha, WI, died Monday, March 10, 2014. Melster helped to launch Dairyland Food Laboratories, where he worked for several years until starting his own busi-ness, The Melster Company. Melster retired just three years ago at the age of 89.

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Dannon Commits To Improving Nutrient Density Of Fresh Dairy Products, Reformulating Products To Have Less Sugar, FatWashington—Dannon, Kwik Trip and Del Monte this week announced new commitments to make healthier choices more accessible and affordable for con-sumers.

The companies announced their new commitments during the Part-nership for a Healthier America’s (PHA) Building a Healthier Future Summit.

Dannon committed to improv-ing nutrient density and reducing sugar and fat in its yogurt products. Specifically, Dannon is making the following commitments: Improve by 10 percent the

nutrient density of its overall port-folio of products including all fresh dairy products marketed under Dannon, Danimals, Danonino, Oikos, Activia, Light & Fit and DanActive by June of 2016. Reformulate products so that,

by June of 2016, 70 percent of the volume of products and 100 per-cent of the volume of products intended for children will contain less than 23 grams of total sugar per six ounces. Reformulate products so

that, by June of 2016, 75 percent

of the volume of products will meet the United States Food and Drug Administration’s (FDA) definition of “fat free” or “low in fat.” Invest $3 million for edu-

cation and research focused on healthy eating habits, including the sponsorship of scientific sym-posia on nutrition and probiot-ics, education programs for health care providers and/or consumers on the benefits of lowfat and fat-free yogurt and research grants and scientific partnerships with universities dedicated to nutrition research.

Kwik Trip, which runs more than 400 convenience stores and other outlets in Wisconsin, Min-nesota and Iowa, committed to improving healthier food access and implementing a new EAT-Smart program and other poli-cies that promote healthy habits among consumers. Kwik Trip will also start a “Healthy Concessions” program.

Specifically, among other things, Kwik Trip is committing to offering four categories of fruit, four categories of vegetables, six whole grain products and four non-fat or low-fat dairy products.

All of these foods will be priced less than Kwik Trip’s regional aver-age price to increase the afford-ability of such healthy products for customers.



2014 International Cheese Technology Exposition

April 22-24, 2014Wisconsin Center, Milwaukee

Booth 1103

Color-Coded Smart Tags Can Tell Consumers Whether Carton Of Milk Has Turned Sour Without Opening The ContainerDallas, TX—A color-coded smart tag, which would appear on the packaging, could tell consum-ers whether a carton of milk has turned sour without opening the container, according to research presented at the 247th national meeting and exposition of the American Chemical Society.

“This tag, which has a gel-like consistency, is really inexpen-sive and safe, and can be widely programmed to mimic almost all ambient-temperature deteriora-tion processes in foods,” said Chao Zhang, Ph.D., of Peking Univer-

sity in Beijing, China. Use of the tags could potentially solve the problem of knowing how fresh packaged, perishable foods remain over time.

And a real advantage, Zhang said, is that even when manufac-turers, retailers and consumers don’t know if the food has been unduly exposed to higher temper-atures, which could cause unex-pected spoilage, “the tag still gives a reliable indication of the quality of the product.”

The tags, which are about the size of a kernel of corn, would appear in various color codes.

“In our configuration, red, or reddish orange, would mean fresh,” Zhang said. “Over time, the tag changes its color to orange, yellow and later green, which indicates the food is spoiled.”

The colors signify a range between 100 percent fresh and 100 percent spoiled.

For example, if the label says that the product should remain fresh for 14 days under refrigera-tion, but the tag is orange, it means that the product is only roughly half as fresh.

The researchers developed and tested the tags using E. coli in milk as a reference model.

“We successful synchronized, at multiple temperatures, the chemi-cal evolution process in the smart tag with microbial growth processes in the milk,” Zhang explained.

This technique has been pat-ented in China, and Zhang said the next step is to contact manu-facturers and explain how the tag would be useful for them and their customers.

InterBev Process To Be Co-Located With Process Expo, International Dairy Show Starting In 2015McLean, VA—The Food Pro-cessing Suppliers Association (FPSA) and NuernbergMesse have signed an agreement to co-locate Process Expo and the newly relaunched InterBev Pro-cess in Chicago, beginning next year.

The two shows, along with additional co-location partner the International Dairy Show, will take place September 15-18, 2015, bringing together more than 1,000 exhibiting companies and 21,000 indus-try professionals in the North and Lakeside Halls of Chicago’s McCormick Place. Attendees will have unlimited access to the show floors and educational programs of all three co-located shows.

“We are very excited to add InterBev Process to the Process Expo event and look forward to the new participants it will bring to the show including new equipment and technologies, as well as new attendees who we expect to see,” said David Seckman, FPSA’s president and CEO.

“There is no doubt that with InterBev Process joining with Process Expo and the Interna-tional Dairy Show, Chicago will be the epicenter of processing and packaging technologies for the global food and beverage industries,” Seckman added.

“We are convinced that the co-location of InterBev Process and the Process Expo will best serve the needs of all exhibitors and attendees,” said Wolfgang Kranz, member of the man-agement board and executive director international at Nurn-bergMesse, which is based in Nurnberg, Germany.

Staff from each of the orga-nizations will continue to be responsible for their respec-tive shows, including con-ducting sales and marketing activities, developing educa-tional programs and meeting the operational needs of their exhibitors.

For more information about exhibiting at the 2015 Interna-tional Dairy Show, visit www.dairyshow.com.

Exhibit space sales for Pro-cess Expo are currently open to FPSA members and will open to the general public in May. InterBev Process exhibit sales will begin in June.

For information regarding Process Expo, visit www.mypro-cessexpo.com; to reserve space, contact Grace Cular Yee, FPSA sales director, at [email protected].



Citing Several Motives, Almost 90% Of Consumers Consider Where Product Is Produced When Making Food Purchase DecisionsBoston, MA—Almost nine out of 10 Americans (89 percent) con-sider where a product is produced when making food purchasing decisions, and two-thirds (66 per-cent) would pay more for food that is produced close to home, accord-ing to the 2014 Cone Communci-cations Food Issues Trend Tracker.

Consumers state that supporting local businesses (64 percent) is the primary reason for buying local. Other motives include: 39 percent believes the taste

and quality of the product is better. 31 percent has more trust in

the standards for locally produced foods than other regions or coun-tries. 28 percent believes the prod-

ucts are healthier. 26 percent thinks it’s better

for the environment when food doesn’t travel as far.

Consumers’ convictions are so strong in their commitment to pur-chase locally produced foods that nearly half (46 percent) would sac-rifice variety to do so.

“As the local food movement

goes mainstream, it’s not just about the ‘mom and pop shop’ or farm stand. Even large companies have a role to talk about where they source food and the respective impacts on local communities,” said Alison DaSilva, executive vice president, Cone Communica-tions.

“Using local as a broader value proposition helps companies of all sizes talk about the social and envi-ronmental benefits of responsible sourcing,” DaSilva added.

A number of specific health and sustainability issues rose to the top as most important when hitting the grocery aisles, Cone Commu-nications noted, including food safety (93 percent) and nutritional value (92 percent).

But at least two-thirds of Ameri-cans prioritize a variety of other issues as significant factors in deciding what makes it into the shopping cart, including: 74 per-cent locally produced; 69 percent sustainable packaging; 69 percent animal welfare; 67 percent non-GMO; and 65 percent protects and renews natural resources.

More than eight in 10 Ameri-cans (83 percent) consider sus-tainability when buying food and would like to see more options available that protect the environ-ment (81 percent).

Popularity Of Pizza: Pizzeria, Italian Restaurant Sales Surpass $62 BillionChicago—The pizzeria and Italian restaurant foodservice segment is a growing $62 billion industry, with California and New York leading in number of pizza-centric opera-tions.

Foodservice database and ana-lytic firm CHD Expert recently released its latest report on the 2014 pizza industry landscape.

As of this month, more than 98,000 restaurants in the US fall into the pizza, pasta and Italian simplified menu type, with more than 70,000 of those restaurant operators being sub-classified in the pizzeria menu type.

Pizza meals average at $12.29 per check, with 87 percent of checks carried by pizzerias totaling less than $10. Considering annual sales volume, 57 percent of the approximate 70,000 pizzerias in the US report annual sales ranging between $500,000 and $1 million.

Also, there are a significant number of small local pizza joints across the nation, with approxi-mately 38 percent of pizzerias reporting annual sales that are less than $500,000.

Only 3.9 percent of pizzerias generate more than $1 million in annual revenue.

While the national demand for pizza supports thousands of pizze-rias that sell pies and slices, there are also thousands of Italian res-taurants that serve pizza along with other Italian dishes.

These establishments show higher and more evenly-distrib-uted sales figures.

Around 39 percent of the approximate 29,000 Italian restau-rants in the US report less than $500,000 in annual sales, whereas 37 percent of Italian restaurants

sell between $500,000 and $1 mil-lion annually.

About 24 percent of Italian restaurants bring in more than $1 million in sales a year.

In the US, 53 percent of all piz-zerias are independent operations. Italian restaurants, however, con-sist of primarily independent estab-lishments, with approximately 84 percent being independently owned.

Of the nearly 100,000 places across the US where pizza is served, about 27 percent of them are con-sidered Full Service Restaurants (FSRs). At an FSR, table service is provided and the bill is paid after you eat.

Limited Service Restaurants (LSRs) is where customers gen-erally order and pay at the coun-ter. While a chain restaurant can fall into either category, chains are much more prevalent in the LSR segment. To be considered a “chain,” a restaurant brand must have more than nine locations in operation.

While there are many chain LSR restaurants that serve pizza, there is only one FSR chain in the US that falls into the Italian Piz-zeria Menu Type – the Olive Gar-den. The Olive Garden has more than 800 locations in operation across the country, with two res-taurants in Alaska.

Certain US states are more devoted to pizza than others, CHD reported. The state of California leads the nation in the number of restaurants where you can buy pizza, with approximately 9,500 restaurants that sell pizza, followed closely by New York – with its famous New York-style pizza – at roughly 8,400 restaurants.

Hawaii To Welcome New Dutch Hawaiian CheeseryHilo, Hawaii—Land officials have approved a nearly 1,400 acre dairy farm and cheese operation here that will offer a number of artisan cheeses.

The business will be run by a family whose history in the dairy industry goes back several gen-erations, to the Netherlands and, more recently, California.

Mauna Kea Moo will include 200 milking cows and 100 dry cows. The Dutch Hawaiian Cheesery will include several fla-vors of hard cheeses named for different areas of the farm.

Kees Kea, one of the farm’s owners, said his family planned to open the dairy several years ago but had to wait for a state lease.

“Finally,” Kea said.The Board of Land and Natu-

ral Resources approved the leas-ing of former sugar cane land for

the dairy. Kea said the process took five years.

Malana Kea said she met Kees Kea on her father’s dairy farm in 1979. She learned to make cheese in Holland.

“I’m the seventh generation in the dairy business,” Kees Kea said. “My great-grandfather started in the Netherlands in the early 1700s.”

The 35-year lease will cost $20,500 annually for each of the first 10 years. Kea said the operat-ing costs for the dairy farm will be about $2 million and $1 million for the cheese operation.

Michael DuPonte, a livestock agent on the Big Island, said the Keas could have an advantage of few dairies to compete with.

“Right now, it’s very lucrative because there are only two left in the state,” DuPonte said. “There’s an opportunity. It all depends on the price of milk.”


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Canada’s Dairy Supply Management Costs Consumers, Farmers; Report Backs ReformsOttawa, Ontario—Canada’s dairy supply management policy is costly to both farmers and consum-ers, and any reform of the policy must be accompanied by a push to expand into global markets with rapidly growing demand, according to a recent report from The Con-ference Board of Canada.

Supply management is designed to manage the market risk faced by farmers of supply-managed com-modities, including milk, noted the report, Reforming Dairy Supply Management: The Case for Growth. But it does so by generating higher prices for consumers and closes off growth opportunities in domestic and international markets.

“Today, countries such as China are growing markets

thirsting for quality dairy products. We’re

not in a position to take full advantage because

our system is now outdated.”

—Michael Bloom, Conference Board of Canada

“Dairy supply management is an old solution to an old problem. When the current system came into effect, international trade in dairy products was very limited,” said Michael Bloom, vice presi-dent, industry and business strat-egy, Conference Board of Canada.

“Today, countries such as China are growing markets thirsting for quality dairy products,” Bloom continued. “We’re not in a posi-tion to take full advantage because our system is now outdated.”

The report evaluates dairy sup-ply management against public policy criteria of equity (fairness) and efficiency, and it finds the current policy wanting on these criteria. Dairy supply management operates by setting target prices based largely on average costs of production, but since the aver-age costs include many inefficient dairy farms, it generates prices that are higher than if Canada orga-nized its dairy farm assets under the most efficient farms.

Canada’s supply management policy is questioned on equity grounds because dairy farmers are generally wealthier than the aver-age Canadian, the report said. The policy effectively transfers resources from poorer Canadians to wealthier Canadians.

The policy is challenged on efficiency grounds because it con-strains dairy assets from being organized under the most efficient

dairy producers. The report esti-mates that the top 25 percent of dairy farms produce almost half of Canada’s milk supply, but the other half is produced by medium- and low-efficiency farmers, who drive milk target prices.

These farmers rely less on opera-tional efficiency and more on mar-ket restrictions, the report noted. Supply management policies are valued in their quota, which resides on their balance sheet. The enterprise value of less-efficient producers is derived mostly from the value of quota restrictions.

The funding of quota results in annual debt-servicing costs of sev-eral hundred million dollars, the report said. Under the current sys-tem, there is an annual “leakage” from the industry to debt issuers of hundreds of millions of dollars that could otherwise be used to fund tangible dairy assets.

As the supply management policy limits Canadian producers to the domestic market, the Cana-dian dairy industry continues to shrink, consolidating into fewer and fewer farms serving a slow-growing Canadian market, the report said. At 12,500, the number of Canadian dairy farms is about half as many as 20 years ago.

Reforms Can Boost ExportsCanadians can define a new stra-tegic vision for dairy based on growth and efficiency, the report said. This path has been trod by New Zealand and Australia and is starting to be realized by the US.

For Canada’s dairy industry to succeed globally, the Canadian dairy market would have to look more like the dairy industry in competing jurisdictions, the report continued.

The report summarizes the growth potential in three sce-narios: status quo, modest growth, and aggressive growth. In the sta-tus quo scenario, Canada would continue as a “marginal player” in global markets.

The moderate growth scenario sees Canada grow at a cumula-tive annual growth rate (CAGR) of 5.8 percent, while the aggres-sive growth sees Canada grow at a CAGR of 9.6 percent. The mod-erate growth scenario would see Canada add around 6 billion more liters of milk annually by 2022 to meet international demand, whereas the aggressive growth sce-nario sees Canada produce about 12 billion more liters annually.

Should Canadian dairy achieve significant success in the export markets over the next decade, reaching export volumes half that of New Zealand, Canada’s annual production would grow from 8 bil-lion liters to 20 billion liters, the report said. Canadians would ben-

efit to the tune of $1.3 billion from efficiency gains.

Under this scenario, the num-ber of dairy farms would actually increase by 2.1 percent over 10 years, with the average herd size simultaneously increasing to 187.

Also, a harmonization of Cana-dian prices with world prices nec-essary for export trade would result in current excess profits of approx-imately $2.39 billion transferring from producers to consumers. Low-income Canadians, in particular, would benefit disproportionately from lower prices because a higher portion of their income is allocated to dairy products.

How A Transition Could HappenAny reform option must address issues of funding, efficiency, equity and duration (FEED) in a compre-hensive manner, the report said. The more funding available, the shorter the transition duration and the more opportunities for equiv-able redistribution. There are two issues: dealing with existing quota and reforming prices.

On quota, late entrants are exposed the most because they have yet to realize a return on their quota, the report explained. Therefore, overnight liberalization with no buyout severely punishes late entrants (or anyone who holds recent vintage quota).

Second, a market value buyout is extremely generous for all quota

vintages. Book value buyouts, depending on how one depreciates the asset, are much more reason-able, especially when compared with the returns on alternative investments like 10-year govern-ment of Canada bonds.

A book value buyout program could, for instance, focus on quota acquired over the last 10 years and adjust buyout compensation according to the fraction of 10 years remaining.

Based on values on provincial exchange transfers and different types of transfers (exchange, in-family, and consolidation) over the past 10 years, the report estimates this type of buyout would cost between $3.6 billion and $4.7 bil-lion. This “could easily be funded through a temporary levy or even through public debt issuance.”

The administrative realities of supply management point to using the price mechanism to gradually unwind quota. This would likely be matched by the unwinding of Canada’s trade restrictions.

The only problem with this gradual approach, the report added, is that it continues to constrain the efficient producers from gearing up to service export demand. If Can-ada announces a long transition period of gradual price liberaliza-tion, the country’s competitors are likely to take steps to secure their existing export market dominance.


www.cheesereporter.com/events.htmSUPPLIER NEWS

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Cheese Reporter Ad 2.pdf 1 13-03-28 6:20 PM

University Park, PA—A four-day workshop on the art and science of cheesemaking will take place here Nov. 10-13 at the Food Science Building on Penn State Univer-sity’s campus.

Designed for farmstead and artisan dairy processors, attendees will learn about the materials and processes used to make specialty cheese, along with techniques to improve their business.

The course begins with a focus on the materials used for cheese-making. Teachers will cover milk composition and microbiology combined with good sanitation practices for consistent manufac-ture of high quality cheese.

Cheesemaking will be discussed with an emphasis on the chemical and microbial changes at each step in the process.

Hands on laboratories include a microbiology testing session and making several varieties of cheese in the pilot plant. The sensory evaluation session integrates prin-ciples learned in lectures and labs and illustrates how cheese evalu-ation can be used to troubleshoot manufacturing problems.

Food safety principles, including HACCP, will be covered to enable cheese makers to comply with cur-rent and anticipated regulations.

The course also encourages interaction among the students and course instructors during lec-tures, labs, breaks, meals and a spe-cial wine and cheese reception.

The first day of the workshop will cover an introduction to

cheesemaking, regulations and standards, followed by sessions on milk composition and quality, milk microbiology, heat treatments for cheese milk and a sensory evalu-ation of cheese. Students will get a tour of Penn State’s Berkey Creamery.

Tuesday will kick off with a lab session on in-house microbiology testing. Topics that will also be covered include microorganisms for cheesemaking, cheese chemis-try, and the step-by-step process for making cheese varieties like Ched-dar, Feta and Ricotta.

Wednesday will be dedicated to a cheesmaking pilot plant session, followed with a talk by Bob Snow of Agri-Grow on cleaning and san-itizing chemicals and equipment.

The final day of the course will finish up the final steps in Cheddar and Feta manufacture, followed by a lab on reading and using micro-biology test results.

Students will then learn how to make cheese with eyes, Pasta Filata and Hard Italian cheeses, along with Blue Mold, Bloomy Rind, Washed-Rind and Fresh style cheese. The workshop will wrap up with discussions on food safety plans, regulatory requirements and inspections, and marketing cheese.

The early registration fee is Oct. 20, and cost to attend is $1,025 per person. The fee includes tuition, course materials, lab fees, break-fast, breaks, lunch with speak-ers, reception and a fleece jacket. To register, visit www.cvent.com/events.

Penn State Short Course On Art & Science Of Cheesemaking, Nov. 10-13

Fourth Annual Pastoral Artisan Producer Festival Planned For April 12 In ChicagoChicago—Pastoral Artisan Cheese, Bread & Wine will host its fourth annual Artisan Producer Festival here Saturday, April 12 at the Chicago French Market.

Festival guests will have the opportunity to sample artisan cheeses from 11 a.m. until 3 p.m.

This year’s lineup features nearly 100 culinary producers and award-winning cheese makers from across the country including Dutch Girl Creamery in Nebraska, Hidden Springs Creamery in Wis-consin, Cypress Grove Chevre in California, Alemar Cheese Com-pany in Minnesota, Capriole Goat Cheese in Indiana, Marcoot Jer-

sey Creamery in Illinois, Kenny’s Farmhouse Cheese in Kentucky, Rogue Creamery in Oregon, Cel-lars at Jasper Hill in Vermont and international purveyor Neal’s Yard Dairy in the United Kingdom.

Other cheese companies slated to attend include LaClare Fam-ily Farms, Baetje Farms, Clock Shadow Creamery, Holland’s Fam-ily Cheese, Essex St. Cheese Com-pany, Columbia Cheese, Sartori Cheese, Widmer’s Cheese Cellars, Saxon Creamery, Zingerman’s Creamery, Shepherd’s Way and Spring Brook Farm.

Scheduled stage events through-out the day include cooking dem-

March 24-27: International Pizza Expo, Las Vegas Conven-tion Center, Las Vegas, NV. For more information, visit www.pizzaexpo.com.

•March 26-27: 16th Dairy Ingre-dients Symposium, The Cliff ’s Resort, Shell Beach, CA. For more details, visit www.calpoly.edu/dptc.

•April 22-24: 2014 Internation-al Cheese Technology Expo (ICTE), Delta Center (Wisconsin Center), Milwaukee, WI. Exhibi-tor information is now available online at www.cheeseexpo.org.

•April 27-29: ADPI/ABI Annual Conference, Hyatt Regency Chicago, Chicago, IL. For de-tails, visit www.adpi.org.

•June 1-3: IDDBA Dairy-Deli-Bake 2014, Colorado Conven-tion Center, Denver, CO. Visit www.iddba.org.

•June 21-24: IFT Annual Meet-ing & Food Expo, New Orleans Morial Convention Center, New Orleans, LA. For information, visit www.ift.org.

•June 29-July 1: Summer Fancy Food Show, Jacob Javits Center, New York, NY. For more details, visit www.specialtyfood.com.

•July 14-15: WDPA Dairy Sym-posium, Landmark Resort, Door County, WI. More information available soon online at www.wdpa.net.

•July 29-Aug. 1: ACS Annual Meeting, Sacramento Conven-tion Center, Sacramento, CA. For more information, visit www.cheesesociety.org.

•Aug. 3-6: IAFP Annual Meet-ing, Indiana Convention Center, Indianapolis, IN. For more infor-mation, visit www.foodprotec-tion.org.

•Aug. 14-15: IMPA Annual Con-ferece, Sun Valley Resort, Sun Valley, ID. More details avail-able soon at www.impa.us/con-ference.

PLANNING GUIDEIntroduction To Food Safety, HACCP Workshop To Be April 8 In Twin Falls, IDTwin Falls, ID—An introductory course on HACCP and food safety led by the University of Idaho’s Jeff Kronenberg will take place here Tuesday, April 8 at the Hilton Garden Inn.

Kronenberg is a food process-ing specialist with the University of Idaho School of Food Science/TechHelp.

The one-day overview course is designed for line workers, sanitors, quality control personnel, super-visors and other food processing industry personnel.

Students will spend the first part of the day learning about food safety prerequisite programs, with an emphasis on good manufactur-ing practices.

The second half of the work-shop will focus on HACCP, with students learning about key princi-ples, preliminary tasks and how to implement a HACCP plan. Along with lectures, interactive team exercises will also be used during the course.

The registration fee is $185 per person, and volume discounts of $167 per student are available for more than one registrant from the same company. Fees cover course material, breaks, breakfast, lunch and certificate of completion.

For registration questions, con-tact Paula Peterman at (208) 364-6188 or via email: [email protected].

onstrations with Chicago French Market vendors such as award-winning chef Stephanie Izard of Little Goat Bread and raw food advocate Polly Gaza of RAW Chi-cago; a demonstration with Goose Island Beer Company’s Suzanne Wolcott on the pairing potential of beer and cheese; artisan bread-making with La Fournette Bakery’s Pierre Zimmerman; a panel discus-sion on charcuterie with Brady Lowe, founder of Cochon 555.

Presentations and giveaways will also take place by Chicago’s culinary center Now We’re Cook-ing, the Wisconsin Milk Marketing Board (WMMB) and the Specialty Food Association.

For more details, visit www.pas-

toralartisan.com.


MARKET PLACE CLASSIFIED ADVERTISINGphone: (608) 246-8430 fax: (608) 246-8431e-mail: [email protected]

rvin

gth

eWorld's Dairy Industry W

eekly

Since 1876

Classified ads should be placed by Thursday for the Friday issue. Classified ads charged $.75 per word. Classified ads payable in advance. Display Classifieds charged per column inch.

1. Equipment for Sale

FOR SALE: 700 gallon like new pasteurizer with recording box. Price $14,000. 1000 gallon storage tank. Price $5,000. Contact Vince at (412) 400-1435 or [email protected]

FOR SALE: 2 MRPX 418 Alfa Laval Separators: — just arrived. CALL DAVE LAMBERT, Great Lakes Separators at (920) 863-3306 or e-mail [email protected].

FOR SALE: 150 R.O.C.J. Kohler Generator. 3 Phase 208-120. Only used 50 hours. Control panel. Looks like new. For more informa-tion, call Fran Ullmer. Cell: (920) 680-6610. Home: (920) 822-5174.

SEPARATOR NEEDS - Before you buy a separator, give us a call. TOP QUALITY, reconditioned machines at the lowest prices. Call Dave, Great Lakes Separators at (920) 863-3306 or e-mail [email protected].

FOR SALE: 1500 AND 1250 cream tanks. Like New. (800) 558-0112. (262) 473-3530.

FOR SALE: Car load of 300-400-500 late model open top milk tanks. Like new. (262) 473-3530.

FOR SALE: Westfalia Separator discs: MSA 200, MSA 160, SAMM 20006. Call DAVE LAMBERT, Great Lakes Separators at (920) 863-3306 or e-mail

[email protected].

FOR SALE: Westfalia Separator discs: MSA 200, MSA 160, SAMM 20006. Overstock items: 40% off list price. Call Dave Lambert, Great Lakes Separators at (920) 863-3306 or e-mail [email protected].

FOR SALE: 2,500 gallon to 6,500 gal-lon horizontal tanks, some ref. Cheese vats and other miscellaneous cheese equipment. Call Ullmer’s Dairy Equip-ment at (920) 822-8266. Or check out our website at www.ullmers-dairyequip-ment.com

2. Equipment Wanted

WANTED: Used Water/Milk Silos. Call ULLMER’S DAIRY EQUIPMENT at (920) 822-8266.

WANTED TO BUY: Westfalia or Alfa-Laval separators. Large or small. Old or new. Top dollar paid. Call Great Lakes Separators at (920) 863-3306 or email [email protected]

4. Walls, Flooring

EPOXY OR FIBERGLASS floors, walls, tank-linings, and tile grouting. Installed by M&W Protective Coating Co. LLC. Call (715) 234-2251

EXTRUTECH PLASTICS Sanitary POLY BOARD© panels provide bright white, non-porous, easily cleanable sur-faces, perfect for non-food contact appli-cations. CFIA and USDA accepted and Class A for smoke and flame. Call EPI at 888-818-0118.

5. Real Estate

CAN WE SAVE THIS HISTORIC BUILDING? Historic building-former Cheese Factory in Illinois available. Hand-wheelbarrow poured 14” concrete bearing walls, 16’ high. First all cement building in Jo Daviess County, authenti-cally stamped “Beatrice Creamery”. Owner willing to donate for potential museum or artisan cheese factory. Inquirers: Mail to PO Box 686, Warren, Ill 61087

BUSINESS FOR SALE: Wisconsin dairy powder processing and sales. (920) 878-0688 or email [email protected]

DAIRY PLANTS FOR SALE: http://dairyassets.webs.com/dairy-plants. Call Jim at 608-835-7705

6. Positions Wanted

PROMOTE YOURSELF - By contacting Tom Sloan & Associates. Job enhancement thru results oriented professionals. We place cheese makers, production, technical, maintenance, engineering and sales management people. Contact Dairy Specialist David Sloan, Tom Sloan or Terri Sherman. TOM SLOAN & ASSOCIATES, INC. PO Box 50, Watertown, WI 53094. Call: (920) 261-8890 or FAX: (920) 261-6357; or email: [email protected].

6. Positions Wanted

WANTED: Controls Engineer Principal with food manufacturing experience. Must have full life cycle controls design and project engineering experience. BSEE and 10-15+ years in Mfg Con-trols Automation. Allen Bradley PLC HMI programming experience. CAD and PID experience also desired. Experience with communication and collaboration at all levels of Plant and Corporate. Locations available WI, IL, GA MO. SANFORD ROSE ASSOCIATES-MADISON, EXECUTIVE SEARCH, William Boeger, Managing Director, PE, CPC. Call 608.592.2700 ext.105 www.sanfordrose.com/madison.

POSITIONS WANTED: Dairy process-

ing plants looking for cheese makers,

managers for production, QC, IT, sales,

maintenance, sanitation and safety.

Contact [email protected] or

call (608) 835-7705.

7. Help Wanted

8. Consultants

11. Cheese & Dairy Products

KEYS MANUFACTURING: Dehydrators of scrap cheese for the animal feed industry. Contact us for your scrap at (217) 465-4001 or email [email protected]

12. Warehousing Facilities

WAREHOUSE SPACE available in central Wisconsin. We have expanded and have freezer and cooler space open. Please contact Bob at Martin Warehousing at 608-435-2029 or email at [email protected].

14. Cut & Wrap/Conversion

Do you offer cut and wrap services that companies in the industry might like to utilize? Advertise here and at www.cheesereporter.com.

The “Industry’s” Market Place for Products, Services, Equipment and Supplies, Real Estate and Recruitment

We Buy & Sell

Used Food-ProcessingEquipment

See our full inventory at: www.Ullmers-DairyEquipment.com Email: [email protected] Phone: (920) 822-8266

• Holding/Bulk Tanks • HTST • Vats • Pasteurizing Equipment• Stainless Tanks • Cheese Molds • Piping

Installation & Start-Up Available • 24/7 SupportInstallation & Start-Up Available • 24/7 Support

SEPARATORS & CLARIFIERSSEPARATORS & CLARIFIERS

GREAT LAKES SEPARATORS, INC.GREAT LAKES SEPARATORS, INC.GREAT LAKES SEPARATORS, INC.GREAT LAKES SEPARATORS, INC.Call Dave Lambert at (920) 863-3306 • or Dick Lambert at (920) 825-7468E1921 County Road J • Kewaunee, WI 54216Fax: (920) 863-6485 • E: [email protected]

A L F A -L AV A L C I P U N I T S• M.R.P.X 418 HGV Cold Milk Hermedic Separator

30,000 pph Separation40,000 pph Standardization

• M.R.P.X. 418 H.G.V. Hermedic Separator55,000 pph Separation75,000 pph Standardization

• M.R.P.X. 314 T.G.V. Separator33,000 pph Separation50,000 pph Standardization

• M.R.P.X. 214 T.G.V. Separator28,500 pph Separation40,000 pph Standardization

W E S T F A L I A C I P U N I T S• M.S.B. 200 Separator

55,000 pph Separation80,000 pph Standardization

• M.S.B. 130 Separator33,000 pph Separation50,000 pph Standardization

• M.S.A. 120 Separator33,000 pph Separation50,000 pph Standardization

• M.S.A. 100 Separator27,500 pph Separation, 40,000 pph Standardization

New Inventory Arriving Dairy • Unbeatable PricingNew Inventory Arriving Dairy • Unbeatable Pricing

• SB 60 Clarifier - 90,000 pph Clarification Warm or Cold• M.S.A. 40 Clarifier - 60,000 pph Clarification• S.A.M.R. 15036 Clarifier - 60,000 pph Clarification

W E S T F A L I A T E A R D O W N U N I T S• M.M. 9004 - 20,000 pph Separation• M.M. 5004 - 11,000 pph Warm Separation• M.M. 3004 - 8,000 pph Warm Separation • M.M. 13004 (bowls & pumps only) - 30,000 pph Separation

D E L AV A L T E A R D O W N U N I T S• DeLaval 340 - 35,000 pph Warm Sep./1,750 pph Cold Sep.• DeLaval 372 AH - 12,000 pph Warm Separation• DeLaval 390A - 3,500 pph Cold Separation; 7,000 pph Warm Separation; 12,000 pph Standardization • DeLaval 392A - 5,500 pph Cold Separation• DeLaval 392A - 14,000 pph Warm Separation• DeLaval 395A - 20,000 pph Standardizing• DeLaval 510 - 10,000 pph Cold Separation• DeLaval 590 - 10,000 pph Cold/35,000 Standardization Clarification• DeLaval 525 - 25,000 pph Warm Separation• DeLaval 545 - 50,000 pph Cold or Warm Separation

THE NEW GENERATION

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Thei-SeriesClean. Strong. Fast.

Call 800-728-2999 [email protected] VC999.com

Western Repack

Reclamation Services• Cheese Salvage/Repacking• 640# Block Cutting

Handling cheese both as a service and on purchase.

Bring us your special projects

Western Repack, LLC(801) 388-4861

We Purchase Fines and Downgraded Cheese


Federal Order Class 1 Minimum Prices & Other Advanced Prices - April 2014Class I Base Price (3.5%) . . . . . . . . . . . . . . . . . . . . . . . . $23.65 (cwt)

Base Skim Milk Price for Class I . . . . . . . . . . . . . . . . . . . $17.22 (cwt)

Advanced Class III Skim Milk Pricing Factor . . . . . . . . . $16.36 (cwt)

Advanced Class IV Skim Milk Pricing Factor . . . . . . . . . $17.22 (cwt)

Advanced Butterfat Pricing Factor . . . . . . . . . . . . . . . . . $2.0094 (lb.)

Class II Skim Milk Price . . . . . . . . . . . . . . . . . . . . . . . . . $17.92 (cwt)

Class II Nonfat Solids Price . . . . . . . . . . . . . . . . . . . . . . $1.9911 (lb.)

Two-week Product Price Averages: Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.8308 lb. Nonfat Dry Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.1007 lb. Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.2211 lb. Dry Whey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $0.6495 lb.

Base Class I Price was $23.65 per hundredweight for the month of April 2014. The price per hundredweight increased $0.01 from the previous month.

Base Skim Milk Price for Class I was $17.22 per hundredweight for the month of April 2014. The price per hundredweight increased $0.08 from the previous month.

March 19, 2014—AMS’ National Dairy Prod-ucts Sales Report. Prices included are provided each week by manufacturers. Prices collected are for the (wholesale) point of sale for natu-ral, unaged Cheddar; boxes of butter meeting USDA standards; Extra Grade edible dry whey; and Extra Grade and USPH Grade A nonforti-fied NFDM. • Revised

DAIRY PRODUCT SALES

WEEK ENDINGStyle and Region March 15 March 8 March 1 Feb. 22

40-Pound Block Cheddar Cheese Prices and Sales Weighted Price Dollars/PoundUS 2.2044 2.1872• 2.2303 2.2553• Sales Volume PoundsUS 11,084,737 12,575,597 9,627,733 10,797,249

500-Pound Barrel Cheddar Cheese Prices, Sales & Moisture Contest

Weighted Price Dollars/PoundUS 2.3378 2.3147 2.3106 2.3547 Weighted Price Adjusted to 38% Moisture US 2.2344 2.2148 2.2069 2.2506 Sales Volume PoundsUS 9,334,976 8,630,241 8,864,719 9,712,372 Weighted Moisture Content PercentUS 35.13 35.20 35.09 35.13

Butter

Weighted Price Dollars/PoundUS 1.8396 1.8223• 1.8090• 1.8243• Sales Volume PoundsUS 2,847,855 2,948,749• 3,941,856• 2,758,401•

Dry Whey Prices

Weighted Price Dollars/PoundsUS 0.6506 0.6483• 0.6434 0.6348 Sales Volume US 6,510,617 6,321,812• 6,883,370 6,033,690

Nonfat Dry Milk

Average Price Dollars/PoundUS 2.0984 2.1030• 2.0852 2.0821• Sales Volume PoundsUS 16,344,887 16,988,862• 19,116,353 17,770,338•

CHEESE REPORTER READER RESPONSE CARD(Print Your Name and Address Clearly Below)

Name _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Title _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Company _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

City/St/Zip _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

E-Mail _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

TYPE OF BUSINESS:___Cheese Manufacturer___Cheese Processor___Cheese Packager___Cheese Marketer(broker, distributor, retailer___Other dairy processor (butter, cultured products)___Whey processor___Food processing/Foodservice___Supplier to dairy processor___Other________________

JOB FUNCTION:___Company Management___Plant Management___Plant Personnel___Laboratory (QC, R&D, Tech)___Packaging___Purchasing___Warehouse/Distribution___Sales/Marketing___Other_______________

For information about the adver-tisements or new product infor-mation, circle the number below which corresponds to the ad or article in which you are interested.

Issue Date: 3/21/14

1 2 3 4 5 6 7 8 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128

PLEASE SEND ME MORE INFORMATION ON:___Subscribing to Cheese Reporter___Cheese Reporter’s Reference Books

___Material to advertise in Cheese Reporter___Other____________________________

$1.55

$1.65

$1.75

$1.85

$1.95

$2.05

$2.15

$2.25

$2.35

$2.45

M A M J J A S O N D J F M

40-Pound Block Avg

CME vs AMS

CME Block/Barrel Price Tracker - 2013 vs. 2014

$1.50

$1.60

$1.70

$1.80

$1.90

$2.00

$2.10

$2.20

$2.30

$2.40

$2.50


Barrels Blocks

2014

2013

CME Butter Tracker- 2013 vs. 2014

$1.35

$1.45

$1.55

$1.65

$1.75

$1.85

$1.95


2013 2014

SETTLING PRICE *Cash SettledDate Month Class III* Class IV* Dry Whey* NDM* Butter* Cheese*3-14 March 14 — — — — — —3-17 March 14 23.49 23.55 65.000 208.575 184.750 2.28103-18 March 14 23.32 23.55 65.000 208.575 185.500 2.27903-19 March 14 23.42 23.60 65.000 208.575 185.500 2.27903-20 March 14 23.33 23.60 65.100 208.575 185.500 2.2720

3-14 April 14 — — — — — —3-17 April 14 23.12 23.28 65.000 204.750 186.750 2.04903-18 April 14 23.02 23.28 65.000 204.250 187.000 2.39003-19 April 14 23.09 23.35 65.250 205.350 186.250 2.24303-20 April 14 23.05 23.36 65.525 205.000 187.000 2.2330

3-14 May 14 — — — — — —3-17 May 14 21.51 22.40 63.750 195.000 185.000 2.09803-18 May 14 21.40 22.40 63.025 184.300 184.750 2.08303-19 May 14 21.34 22.40 63.500 195.500 184.750 2.06803-20 May 14 21.28 22.41 64.250 195.250 184.975 2.0620

3-14 June 14 — — — — — —3-17 June 14 21.01 21.46 62.600 185.050 186.000 2.03203-18 June 14 20.80 21.46 62.025 178.000 185.750 2.00003-19 June 14 20.67 21.55 61.500 185.500 185.000 2.01003-20 June 14 20.55 21.59 63.000 185.500 185.000 2.0000

3-14 July 14 — — — — — —3-17 July 14 20.59 21.00 60.175 180.000 183.000 2.00003-18 July 14 20.46 20.90 60.500 175.600 183.000 1.97503-19 July 14 20.36 20.90 60.500 178.975 183.500 2.00303-20 July 14 20.27 20.98 60.500 179.050 184.250 1.9900

3-14 August 14 — — — — — —3-17 August 14 20.38 20.75 60.000 177.000 182.000 1.96603-18 August 14 20.21 20.74 60.000 173.250 182.200 1.97503-19 August 14 20.14 20.70 60.000 175.600 182.200 1.97703-20 August 14 20.03 20.69 60.000 175.600 183.250 1.9730

3-14 September 14 — — — — — —3-17 September 14 19.85 20.50 58.550 174.425 182.000 1.93903-18 September 14 19.81 20.49 58.575 168.775 182.000 1.90003-19 September 14 19.77 20.49 58.575 173.225 182.000 1.94503-20 September 14 19.75 20.48 58.575 173.100 183.500 1.9430

3-14 October 14 — — — — — —3-17 October 14 19.47 20.01 57.700 170.000 180.800 1.89003-18 October 14 19.42 19.92 57.700 167.775 180.850 1.86503-19 October 14 19.37 19.92 57.700 169.000 180.875 1.90503-20 October 14 19.37 19.94 57.700 168.000 182.900 1.9060

3-14 November 14 — — — — — —3-17 November 14 19.04 19.80 57.300 168.225 180.250 1.86103-18 November 14 18.96 19.71 57.300 166.975 180.250 1.86503-19 November 14 18.92 19.71 57.300 166.975 180.250 1.86603-20 November 14 18.94 19.71 57.300 168.725 181.000 1.8660

3-14 December 14 — — — — — —3-17 December 14 18.73 19.32 57.175 164.000 176.250 1.83003-18 December 14 18.67 19.32 57.175 154.000 176.250 1.83403-19 December 14 18.67 19.32 57.175 163.700 176.250 1.83503-20 December 14 18.67 19.33 57.175 163.750 174.500 1.8300

3-14 January 15 — — — — — —3-17 January 15 18.25 18.20 55.100 157.000 167.000 1.80003-18 January 15 18.25 18.20 55.100 157.000 167.000 1.80003-19 January 15 18.31 18.20 56.000 157.000 167.000 1.80003-20 January 15 18.35 18.20 56.000 157.000 167.000 1.8000Interest - March 20 28,252 10,919 2,679 4,664 7,180 10,364

DAIRY FUTURES PRICES

CHEESE REPORTERMarch 21, 2014 Page 23

DAIRY PRODUCT MARKETSAS REPORTED BY THE US DEPARTMENT OF AGRICULTURE

WHOLESALE BUTTER MARKETS

WHOLESALE CHEESE MARKETS

ORGANIC DAIRY MARKET - RETAIL OVERVIEW

WEEKLY COLD STORAGE HOLDINGS

NATIONAL - MARCH 14: Butter man-ufacturers are busy fulfilling good export orders, especially in the West, along with increased domestic retail demand for the upcoming Passover and Easter holidays. The market tone is firm as several butter makers are unable to grow inventories due to better than seasonal demand. Stocks of butter are light to moderate. Bulk but-ter prices in the Northeast range 5-8 cents over the market, in the Central region from market to 12 cents over, and in the West from 2 cents over to 4 cents under, based on the CME. Grade AA butter closed lower Friday to $1.8800, unchanged from last Fri-day’s close.

NORTHEAST - MARCH 19: Some manufacturers completed Easter holiday production schedules this week. Manufac-turing cream supplies are mostly balanced, however, some plants are reporting a short-age in supplies. Inventories are being held to a minimal as some butter makers are immediately distributing loads of new prod-uct to contractual customers. Export sales are active as domestic demand looks to ease, as holiday orders subside. The mar-ket tone is steady. The butter price on the CME Group was unchanged on Tuesday and closed at $1.90. The weighted aver-age price for a 1-pound package of butter in the Northeast was $2.80, 6 cents more

than the national weighted average price, and 36 cents less than the previous report-ing period.

CENTRAL - MARCH 19: Some butter churn operators’ production rates were slightly reduced as a result of cream supplies firming up from Easter demand for Class II dairy products. US butter prices continue to have a comparative advantage over most international market prices, keeping US export orders steady to higher. The market tone is firm with print demand improving. Many butter makers are primarily focused on Easter/Passover print orders. However, a few manufacturers are electing to produce 82% unsalted over 80% salted. Inven-tories are adequate for current demand.

WEST - MARCH 19: Butter prices are stronger this week in the West. The mar-ket is showing a firm undertone as buyers are showing good demand. Domestic buy-ers are looking to increase inventories for upcoming Easter/Passover observances. Print sales are reported to be good. But-ter manufacturers are also concentrating on production of 82% butter for export sales. Contract fulfillment of previously sold export sales along with new contracts are keeping butter inventories tight.

Cheese specials are the narrowly-largest category of dairy advertised specials and almost equal to year-ago ad volume, even with wholesale prices setting new record highs. Ads for the most advertised cheese category, 8-ounce shredded cheese, increased by 1%. The average price, $2.44, is up by 10 cents from two weeks ago and up by 13 cents from last year. The second-largest cheese category, 8-ounce block, is down by 13% in ad numbers. The average price is $2.44, unchanged from two weeks ago. Yogurt ads comprise the second-largest cat-egory of dairy ads, with 4- to 6-ounce Greek yogurt ad volume totaling more ads than the other categories combined. The average price of $.99 is unchanged from two weeks ago but down 1 cent from this period last year. Ice cream ad volume increased and ad totals make 48- tp 64-ounce ice cream the third-most advertised dairy category.The average price, $2.98, is down 6 cents from two weeks ago and down 21 cents from last year. Conventional milk half-gallons have an average price of $2.52 and organic milk half-gallons have an average price of $3.19.

National Weighted Retail Avg Price: Cheese 8 oz shred: $2.97Cheese 8 oz block: $3.87Butter 1#: NAMilk ½ gal: $3.19Milk 8 oz UHT: $0.88

Milk gal: $6.10Flavored Milk ½ gal: NA Greek Yogurt 4-6 oz: $1.00Yogurt 4-6 oz: $0.81Yogurt 32 oz: $2.49Cream Cheese 8 oz: $1.99

SELECTED STORAGE CENTERS IN 1,000 POUNDS - INCLUDING GOVERNMENT

DATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BUTTER CHEESE

03/17/14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17,719 85,43003/01/14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14,756 90,985Change . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2,963 -5,555

NATIONAL - MARCH 15: Increased milk supplies are helping to increase cheese production. Good demand from domestic buyers is credited with keeping block supplies tight. Buyers are looking to acquire inventory for Easter/Passover demand. Export demand contin-ues to move a larger percentage of cheese stocks out of the country.

NORTHEAST- MARCH 19: Cheese production is mostly steady. Milk supplies are sufficient for cheese plants current needs, and expected to increase along seasonal levels. Cheese demand is very good with active sales in both domestic and international markets. The market tone is steady. The weekly average cheese prices, on the CME Group, saw prices surge forward as the weekly average of both barrels and blocks increased $0.0695 and $0.0785, respectively.

Wholesale prices, delivered, dollars per/lb:Cheddar 40-lb blocks: $2.7250 - $3.0100 Process 5-lb sliced: $2.4975 - $2.9975Muenster: $2.7450 - $3.1050 Swiss Cuts 10-14 lbs: $3.5500 - $3.8725

MIDWEST AREA - MARCH 19: The Midwest cheese market is strong, both in terms of prices and sales. New price records were set again this week, with blocks closing Wednes-day at $2.4200 and barrels at $2.3050. Cheese manufacturers are working to meet the demand. More cheese manufacturers have increased production schedules. Some cheese manufacturers are using additional nonfat dry milk and condensed skim to help boost cheese output. Milk production regionally continues to increase which benefits cheesemaking. Spot milk is available for those looking, but the $2.00 over class price is higher than many cheese manufacturers believe is economically sensible, leaving most to rely on existing contracted and patron milk.

Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $2.3750 - $2.7350Brick/Muens 5# Loaf: $2.7050 - $3.1300 Cheddar 40# Block: $2.4100 - $2.8275Monterey Jack 10#: $2.6800 - $2.8850 Blue 5# Loaf: $2.9725 - $3.9600Mozzarella 5-6# (LMPS): $2.5500 - $3.4450 Grade A Swiss 6-9#: $3.0675 - $3.1850

WEST - MARCH 19: Western cheese prices based on the CME Group weekly aver-age continued to climb higher. Demand remains good for cheese in the face of the higher prices. Increased export sales are keeping cheese stocks tight despite seasonal increases in milk supplies. Cheese production is increasing slowly, but demand is still outstripping cur-rent supplies. Block demand is strong as both export and domestic buyers are looking for additional product. Barrel demand is steady with fewer problems sourcing additional stocks.

Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $2.4050 - $2.6625Cheddar 40# Block: $2.4475 - $2.8000 Cheddar 10# Cuts: $2.6275 - $2.8475Monterey Jack 10#: $2.6375 - $2.7975 Grade A Swiss 6-9#: $3.1275 - $3.5575

FOREIGN -TYPE CHEESE - MARCH 19: Domestic foreign type cheese prices have increased for the fourth consecutive week, reflecting the increases in the CME Group weekly average block prices. Swiss and imported cheese prices were unchanged. Production of hard cheeses in Europe is active, supported by increased milk volumes going to cheese vats. Aged cheese inventories are adequate for current needs. A decline in Russian demand has reduced overall export demand for European cheeses. The strength of the Euro, compared to the US dollar, will decrease US buyers’ purchasing power for EU cheese imports. Notice to importers, license fee payments for the current year must be transmitted no later than May 1, 2014.

Selling prices, delivered, dollars per/lb: Imported DomesticBlue: $2.6400 - 5.2200 $2.8650 - 4.3525Gorgonzola: $3.6900 - 6.9700 $3.3675 - 3.7800Parmesan (Italy): 0 $4.2550 - 6.3450Provolone (Italy) 0 $2.9075 - 3.0650Romano (Cows Milk): 0 $4.0550 - 6.2050Sardo Romano (Argentine): $2.8500 - 3.6900 0Reggianito (Argentine): $3.2900 - 4.5600 0Jarlsberg (Brand): $2.9500 - 5.6300 0Swiss Cuts Switzerland: 0 $3.6475 - 3.9700Swiss Cuts Finnish: $2.6700 - 2.9300 0

NATIONAL - CONENTIONAL DAIRY PRODUCTS

RETAIL PRICES - CONVENTIONAL DAIRY PRODUCTSCommodity

Butter 1#

Cheese 8 oz block

Cheese 1# block

Cheese 2# block

Cheese 8 oz shred

Cheese 1# shred

Cottage Cheese

Cream Cheese

Ice Cream 48-64 oz

Flav. Milk ½ gallon

Flav. Milk gallon

Milk ½ gallon

Milk gallon

Sour Cream 16 oz

Yogurt (Greek) 4-6 oz

Yogurt (Greek) 32 oz

Yogurt 4-6 oz

Yogurt 32 oz

US NE SE MID SC SW NW

2.74 2.80 2.50 2.79 NA 2.89 3.09

2.44 2.39 2.45 1.96 2.76 2.67 2.99

3.73 3.99 NA 3.49 3.99 NA 3.49

7.60 NA 7.99 NA 7.99 7.68 6.99

2.44 2.41 2.38 2.11 2.52 2.55 2.84

4.51 4.26 3.79 NA 5.00 5.00 3.49

1.93 2.15 1.51 1.33 1.28 1.80 2.25

1.75 1.59 1.96 1.48 1.50 2.50 1.63

2.98 2.77 2.71 3.00 3.39 3.16 3.07

2.74 2.83 2.50 1.79 NA NA 3.59

3.29 NA NA 3.29 NA NA NA

2.52 3.00 NA NA NA 2.37 NA

3.18 3.37 3.19 2.92 3.89 2.98 NA

1.51 1.57 1.52 1.37 1.59 1.30 1.33

.99 1.00 .97 1.00 1.00 .99 .92

4.31 NA 4.49 NA NA 4.49 2.99

.58 .47 .45 .49 .48 .50 .89

2.23 NA NA NA NA NA 2.25

2.74 2.80 2.50 2.79 NA 2.89 3.09Butter 1# 2.74 2.80 2.50 2.79 NA 2.89 3.092.74 2.80 2.50 2.79 NA 2.89 3.092.74 2.80 2.50 2.79 NA 2.89 3.092.74 2.80 2.50 2.79 NA 2.89 3.092.74 2.80 2.50 2.79 NA 2.89 3.092.74 2.80 2.50 2.79 NA 2.89 3.092.74 2.80 2.50 2.79 NA 2.89 3.09

3.73 3.99 NA 3.49 3.99 NA 3.49Cheese 1# block 3.73 3.99 NA 3.49 3.99 NA 3.493.73 3.99 NA 3.49 3.99 NA 3.493.73 3.99 NA 3.49 3.99 NA 3.493.73 3.99 NA 3.49 3.99 NA 3.493.73 3.99 NA 3.49 3.99 NA 3.493.73 3.99 NA 3.49 3.99 NA 3.493.73 3.99 NA 3.49 3.99 NA 3.49

2.44 2.41 2.38 2.11 2.52 2.55 2.84Cheese 8 oz shred 2.44 2.41 2.38 2.11 2.52 2.55 2.842.44 2.41 2.38 2.11 2.52 2.55 2.842.44 2.41 2.38 2.11 2.52 2.55 2.842.44 2.41 2.38 2.11 2.52 2.55 2.842.44 2.41 2.38 2.11 2.52 2.55 2.842.44 2.41 2.38 2.11 2.52 2.55 2.842.44 2.41 2.38 2.11 2.52 2.55 2.84

1.80 2.25Cottage Cheese 1.93 2.15 1.51 1.33 1.28 1.80 2.251.93 2.15 1.51 1.93 2.15 1.51 1.80 2.25 1.80 2.25

3.16 3.07Ice Cream 48-64 oz 2.98 2.77 2.71 3.00 3.39 3.16 3.072.98 2.77 2.71 2.98 2.77 2.71 3.16 3.07 3.16 3.07

NA NAFlav. Milk gallon 3.29 NA NA 3.29 NA NA NANA NA NANA NA NA 3.29 NA NA 3.29 NA NA 3.29 NA NA NA NA

3.89 2.98 NAMilk gallon 3.18 3.37 3.19 2.92 3.89 2.98 NA 3.19 3.89 2.98 NA 3.89 2.98 NA 3.89 2.98 NA

.99 1.00 .97 1.00 1.00 .99 .92Yogurt (Greek) 4-6 oz .99 1.00 .97 1.00 1.00 .99 .92.99 1.00 .97 1.00 1.00 .99 .92.99 1.00 .97 1.00 1.00 .99 .92.99 1.00 .97 1.00 1.00 .99 .92.99 1.00 .97 1.00 1.00 .99 .92.99 1.00 .97 1.00 1.00 .99 .92.99 1.00 .97 1.00 1.00 .99 .92

.89 Yogurt 4-6 oz .58 .47 .45 .49 .48 .50 .89 .58 .47 .45 .58 .47 .45 .89

US: National Northeast (NE): CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT;Southeast (SE): AL, FL, GA, MD, NC, SC, TN, VA, WV; Midwest (MID): IA, IL, IN, KY, MI, MN, ND, NE, OH, SD, WI; South Central (SC): AK, CO, KS, LA, MO, NM, OK, TX; Southwest (SW): AZ, CA, NV, UT; Northwest (NW): ID, MT, OR, WA, WY

FLUID MILK & CREAM - MARCH 20

MONTHLY AVERAGE BUTTER PRICES Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

‘06 1.3368 1.1930 1.1663 1.1632 1.1755 1.1643 1.1645 1.3035 1.3170 1.3206 1.2915 1.2405‘07 1.2248 1.2187 1.3218 1.3725 1.4825 1.5019 1.4913 1.4464 1.3783 1.3020 1.3590 1.3190‘08 1.2246 1.2088 1.3454 1.3905 1.4750 1.5001 1.5385 1.6279 1.6973 1.7320 1.6165 1.2007‘09 1.1096 1.1097 1.1770 1.2050 1.2526 1.2235 1.2349 1.2000 1.2199 1.2830 1.5008 1.3968‘10 1.3950 1.3560 1.4641 1.5460 1.5896 1.6380 1.7787 1.9900 2.2262 2.1895 1.9295 1.6327‘11 2.0345 2.0622 2.0863 1.9970 2.0724 2.1077 2.0443 2.0882 1.8724 1.8295 1.7356 1.6119‘12 1.5077 1.4273 1.4895 1.4136 1.3531 1.4774 1.5831 1.7687 1.8803 1.9086 1.7910 1.4848‘13 1.4255 1.5713 1.6241 1.7197 1.5997 1.5105 1.4751 1.4013 1.5233 1.5267 1.6126 1.5963 ‘14 1.7756 1.8047

CENTRAL: Milk production is steady to higher, but below expectations mainly contributed to lower feed quality. Bottling demand is flat with sporadic sales contingent on location and spring break schedules for schools. Condensed skim supplies are mov-ing heavily. Cream cheese, soft serve ice cream, and butter manufacturers’ increased cream supply needs to meet orders are firm-ing up supplies. Class III manufacturers are hesitant to sit on inventories given current high prices, making orders for milk supplies in a hand to mouth approach.

EAST: Class I demand is falling below anticipated levels due to schools in the region taking spring break earlier than in the past. Manufacturing milk supplies are reported as ample, prompted by higher production volumes and slowing Class I demand. Southeast milk production is up as the region moves farther into spring flush.

Overall, Class I milk demand is fair with bot-tling orders marginally decreasing. Most manufacturers are seeing milk supplies inch upward. Cream supplies in the East are either in close balance with demand or short for some manufacturers. Strong pulls on cream supplies are coming from seasonal Class II demand and export churn volumes. Spot transactions are somewhat tight, with a few buyers securing additional loads from sellers in other regions.

WEST: Midwestern and western region ice cream makers are drawing upon western region cream volumes. They are lengthen-ing production runs and adding production days for some frozen dessert products. But-ter production is also active as churn opera-tors work toward fulfilling heavy orders for the upcoming observances. Some cream sellers report there is a shortage of drivers and tankers for cream transportation.


CME CASH PRICES - MARCH 17 - 21, 2014Visit www.cheesereporter.com for daily prices

CHEDDAR CHEDDAR AA GRADE A 500-LB. BARRELS 40-LB. BLOCKS BUTTER NFDM

MONDAY $2.3050 $2.4000 $1.9000 $2.0400 March 17 (+4¼) (+3¾) (+2) (NC)

TUESDAY $2.3050 $2.4000 $1.9000 $2.0400 March 18 (NC) (NC) (NC) (NC)

WEDNESDAY $2.3050 $2.4200 $1.9050 $2.0400 March 19 (NC) (+2) (+½) (NC)

THURSDAY $2.3000 $2.4275 $1.9100 $2.0400 March 20 (-½) (+¾) (+½) (NC)

FRIDAY $2.3100 $2.4275 $1.9200 $2.0500 March 21 (+1) (NC) (+1) (+1)

Week’s AVG $2.3050 $2.4150 $1.9070 $2.0420 Change (+0.0295) (+0.0835) (+0.0230) (+0.0020)

Last Week’s $2.2755 $2.3315 $1.8840 $2.0400 AVG

2013 AVG $1.6255 $1.6505 $1.6910 $1.5200 Same Week

MARKET OPINION - CHEESE REPORTERCheese Comment: Monday’s block market activity was limited to an unfilled bid for 1 car at $2.4000, which raised the price and set another new price record. There was no block market activity at all on Tuesday. Wednesday’s block market activity was limited to an unfilled bid for 1 car at $2.4200, which raised the price. The only block market activity Thursday was an unfilled bid for 1 car at $2.4275, which raised the price. There was no block market activity at all on Friday. The barrel price increased Monday on a bid-based sale of 1 car at $2.3050, declined Thursday on offer-based sales of 2 cars at $2.3000, and then increased Friday on an unfilled bid for 1 car at $2.3100.

Butter Comment: The butter price increased Monday on a bid-based sale of 1 car at $1.9000, rose Wednesday on an unfilled bid for 1 car at $1.9050, increased Thursday on an unfilled bid for 2 cars at $1.9100, and rose Friday on an unfilled bid for 1 car at $1.9200.

Nonfat Dry Milk Comment: Grade A NDM increased Friday on offer-based sales of 4 cars at $2.0500.

HISTORICAL MILK PRICES - CLASS III Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

‘01 9.99 10.27 11.42 12.06 13.83 15.02 15.46 15.55 15.90 14.60 11.31 11.80‘02 11.87 11.63 10.65 10.85 10.82 10.09 9.33 9.54 9.92 10.72 9.84 9.74‘03 9.78 9.66 9.11 9.73 9.71 9.75 11.78 13.80 14.30 14.39 13.47 11.87‘04 11.61 11.89 14.49 19.66 20.58 17.68 14.85 14.04 14.72 14.16 14.89 16.14‘05 14.14 14.70 14.08 14.61 13.77 13.92 14.35 13.60 14.30 14.35 13.35 13.37‘06 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47‘07 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60‘08 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.82 17.06 15.51 15.28‘09 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98‘10 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83‘11 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77‘12 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66‘13 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95‘14 21.15 23.35* All Time High

WHEY MARKETS - MARCH 17 - 21, 2014RELEASE DATE - MARCH 20, 2014Animal Feed Whey—Central: Milk Replacer: .4600(NC) – .5925 (NC)

Buttermilk Powder: Central & East: 1.8400 (+2) – 2.0000 (-1) West: 1.9300 (+2) - 2.0300 (+3½) Mostly: 1.9500 (+2) - 1.9800 (+2)

Casein: Rennet: $4.9000 (NC) – $5.2000 (NC) Acid: $5.0000 (NC) - $5.4000 (NC)

Dry Whey Powder—Central (Edible): Nonhygroscopic: .6175(+½) – .6875(+½) Mostly: .6175 (+½) – .6400 (+¾) Dry Whey–West (Edible): Nonhygroscopic: .6300 (+½) – .6750(+1¼) Mostly: .6300 (NC) – .6675(+¾) Dry Whey—NE: .6450 (NC) — .7000 (+1)

Lactose—Central and West: Edible: .4200 (+1) –.7200 (NC) Mostly: .5500 (+1) – .6500 (NC) Nonfat Dry Milk —Central & East: Low/Medium Heat: 2.0000 (-3) – 2.1900 (+2) Mostly: 2.0600 (NC) – 2.1700 (+2) High Heat: 2.1800(+3) - $2.2350(+1)

Nonfat Dry Milk —Western: Low/Medium Heat: 2.0000(-1) – 2.1525 (+1¾) Mostly: 2.0700 (+2) – 2.1300 (+2½) High Heat: 2.1625 (+2½) - $2.2275 (+¾)

California Weighted Average NFDM: March 14 $2.0490 Sales: 11,707,965 Sales to CCC: 0March 7 $2.0594 Sales: 8,535,939 Sales to CCC: 0 Whey Protein Concentrate—Central and West: Edible 34% Protein: 1.6200 (+7) – 1.9625(+¼) Mostly: 1.6800(-1) – 1.8600(+1¼)

Whole Milk—National: 2.0500 (NC) – 2.2500 (NC)

Visit www.cheesereporter.com for weekly cheese, butter, NFDM and whey prices


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Dairy CPI Hit Record High In February As Retail Cheddar, Fluid Milk Prices IncreasedWashington—The Consumer Price Index (CPI) for dairy and related products was a record-high 220.861 in February (1982-84=100), up 0.7 percent from January and 0.6 percent higher than in February of 2014, the US Bureau of Labor Statistics (BLS) reported Tuesday.

The previous record high for the dairy CPI was in January of 2012, when it reached 220.492. The only other time the dairy CPI has been above 220 was in January of 2013, when it was 220.319.

February’s CPI for all items was 234.781, up 0.4 percent from Janu-ary and 1.1 percent higher than in February of 2014. February’s CPI for food at home was 236.114, up 0.3 percent from January and 0.9 percent higher than in February of 2013.

February’s CPI for cheese and related products was 224.223, up 1.6 percent from January and 0.2 percent higher than in February of 2013. That’s the highest level for the cheese CPI since March of 2012, when it was 225.783.

The average retail price for a pound of natural Cheddar cheese in February was $5.543, up more than 16 cents from January but

still almost 40 cents lower than the record-high price of $5.936, reached in February of 2013.

The average retail price for a pound of American processed cheese was $4.286 in February, unchanged from January but up almost five cents from February of 2013.

February’s CPI for whole milk was 222.244, up 0.1 percent from January and 2.4 percent higher than in February of 2013. The record high CPI for whole milk is 225.366, set in July of 2008.

February’s CPI for “milk” was 153.782 (December 1997=100), up 0.5 percent from January and 2.6 percent higher than in Febru-ary of 2013. February’s CPI for milk other than whole was 156.534, up 0.5 percent from January and 2.5 percent higher than in February of 2013.

The average price for a gallon of whole milk was $3.561 in Feb-ruary, up less than one cent from January and up more than eight cents from February of 2013.

February’s CPI for butter was 205.488, up 1.3 percent from Janu-ary and 3.5 percent higher than in February of 2013.

February’s CPI for ice cream and related products was 218.833, down 0.1 percent from January and down 0.8 percent from February of 2013.

since 1876 w s l y cheese reporter 21, 2014.pdf · swiss cheese maker’s emmentaler wheel wins...

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