INSIDE Rogue River Blue from Rogue Creamery wins ACS …made using autumnal equinox milk from Brown Swiss and Holstein cow’s milk. The cows graze in 1,650-foot elevation pastures

Reprinted with permission from the Aug. 12, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Arla Foods expands cheese production at HollandtownKAUKAUNA, Wis. — Arla Foods Inc. recently announced it is expanding cheese production at its Hollandtown facility in Kaukauna, Wis., to meet the demands of U.S. consumers’ growing interest in premium specialty cheeses.

The expanded dairy facility will be unveiled Aug. 17 and is set to boost sales, company officials say.

“Consumption of high quality food products dipped during the financial crisis, but we managed to maintain sales and continue growth with large nationwide customers,” says Susie Møller Hjorth, Arla Foods president and CEO. “It’s great to see consumption of specialty products rising again, and we are proud of the fact that we are now the market leader within Havarti and Danish-style Blue cheese in the U.S. market.”

Two-thirds of Arla’s products sold in the United States are

Specialization helps cheese distributors serve customersBy Rena Archwamety

MADISON, Wis. — Specialty cheeses often are marketed with im-ages and stories of fresh milk, small batches of cheese and traditions passed down through generations. But between these settings and the cheese case at a gourmet food retailer, a web of distributors is at work under the radar to bridge the distance from cheese to pallet to palate.

When Pastoral Artisan Cheese, Bread & Wine opened its first specialty food shop in Chicago’s East Lakeview neighborhood in 2004, co-owner and founder Greg O’Neill says distributors were key to helping introduce the business to “the wide world of cheese and everything that exists in it.

“There were things we were exposed to that we wouldn’t have thought to carry,” O’Neill says of those early days. • Distributor relationships

Efficiency and cost effectiveness are important, O’Neill says, but what he views as most important in a distributor is the care and un-derstanding of the cheese as well as the customer.

“We are very concerned with cheese care — that somebody when they bring the cheese in brings it in responsibly so it stays in great shape,” he says. “Also for us, it’s really important that distributors are customer-oriented. They should understand what we are looking for and what sets us apart from other retailers.”

O’Neill says C.E. Zuercher, a Skokie, Ill.-based distributor that focuses on specialty cheeses and foods, is one such company, though Pastoral doesn’t buy all of its cheese from any one source. With three locations now in the Chicago area, the store works with four to five distributors depending on the time of year in addition to buying directly from farms and smaller producers.

“We take a portfolio approach to our cheese program,” O’Neill says. “We have to be mindful that we can’t have all our eggs in one basket. On the other hand, we can’t have too many distributors or we’ll lose our buying power. Use too many, and it takes away all the critical mass, and you lose the opportunity to get the best pricing.”

On the other end of the distribution chain, cheese producers also seek distributors that understand the goals and values of the company

Volume 31 August 12, 2011 Number 29

MONTREAL — Rogue River Blue made by Rogue Cream-ery, Central Point, Ore., was named “Best of Show” at the 27th annual American Cheese Society (ACS) Judging and Competition Aug. 5. The results were announced in a ceremony Saturday at the 28th annual ACS Conference, held Aug. 3-6 in Montreal.

Finica Food Specialties Ltd., Mississauga, Ontario, and Carr Valley Cheese Co., La Valle, Wis., tied for second place with Finica’s Lindsay Bandaged

Rogue River Blue from Rogue Creamery wins ACS contest

Goat Cheddar, produced by Mariposa Dairy, Ontario, and Carr Valley’s Cave Aged Marisa. Quebec’s Fromagerie Du Pres-bytère took third place for its Louis d’Or at the contest.

This is the second Best of Show win for Rogue River Blue; it previously won in 2009 at the ACS Conference and Competi-tion in Austin, Texas.

“We’re elated,” says David Gremmels, co-owner of Rogue Creamery. “The cheese is dis-tinctively different in flavor, texture, aroma and visually than any Blue in the world.”

Rogue River Blue is hand-made using autumnal equinox milk from Brown Swiss and Holstein cow’s milk. The cows graze in 1,650-foot elevation pastures along the Rogue River where they eat a variety of grasses, wild herbs and wild flowers supplemented with grass hay, alfalfa and grain grown on the ranch, Gremmels says. The 5-pound wheels are made by hand and aged in specially-constructed caves, and the cheese ripens from naturally occurring molds found in the Rogue River Valley. After maturation, the cheese is wrapped in Syrah grape leaves from Carpenter Hill Vineyard that have been macerated in

Clear Creek pear brandy and tied to the wheel with raffia. The cheese is released annually starting in September.

“We are honored by this recognition of Rogue River Blue, an American Blue that represents the flavors of our region,” says Cary Bryant, co-owner and cheesemaker at Rogue Creamery.

“We enter the ACS competi-tion and judging annually for the score sheets,” he says. “Both technical and aesthetic cheese judges from around the world participate in this competition and provide us with invaluable feedback on the cheese they score.”

Bryant notes that the Best of Show not only celebrates Rogue River Blue as the finest cheese in North America, but it showcases Rogue Creamery’s dedication to quality from the dairy, to the make room, aging caves and packaging.

“It takes a team of talented and passionate people dedicat-ed to making the world’s finest handmade cheese to make this happen,” he says.

The 2011 ACS competition saw a record number of entries: 1,676 cheeses and cultured milk products from 258 companies in the United States, Canada

and Mexico.Following is a complete

list of the winners at the 2011 ACS competition. In some in-stances, there were not first, second or third place winners. A. FRESH UNRIPENED CHEESES• AC: Open Category — Made From Cow’s Milk

Second: Fiore di Nonno, Somerville, Mass., Stracciatella.

Third: Franklin Foods Inc., Enosburg Falls, Vt., Hahn’s Neufchatel.• AG: Open Category — Made From Goat’s Milk

First: Mozzarella Co., Dal-las, Goat Ricotta.

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

Third: Meyenberg Goat Milk Products, Turlock, Calif., Meyenberg Crème de Chevre.• AS: Open Category — Made From Sheep’s Milk or Mixed Milks

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

Second : Old Chatham Sheepherding Co., Old Cha-tham, N.Y., Ricotta.

USDA milk price forecasts are up for 2011, 2012

A

INSIDE

Turn to ACS, page 6 a

Turn to ARLA, page 14 a

WASHINGTON — The milk production forecast for 2011 is reduced by 100 million pounds to 195.6 billion pounds in USDA’s “World Agricultural Supply and Demand Estimates” report released Thursday.

Although the July Cattle report indicated that pro-ducers are holding relatively large numbers of dairy re-placement heifers which

Turn to USDA, page 14 aTurn to DISTRIBUTORS, page 6 a

F Masters Gallery Foods Inc. buys warehouse. For details, see page 3.

F Export Tool Kit: ‘Window to the world.’ For details, see page 4.

F New company RAC ‘LTE’ offers targeted expertise. For details, see page 5.

F Retail WATCH Exclusive: Klondike Cheese offers Feta chunk in brine for retail customers. For details, see page 7.

Reprinted with permission from the Aug. 12, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Aug. 12, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the Aug. 12, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

2 CHEESE MARKET NEWS® — August 12, 2011

MARKET INDICATORS

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

STAFF SUBSCRIPTION INFORMATIONCheese Market News®, Publ icat ion #0598-030, (ISSN 0891-1509), is published weekly by Quarne Publishing LLC, 4692 Signature Drive, Middleton, WI 53562; Phone 608/831-6002; FAX 608/831-1004. Periodicals postage paid at Madison, WI. Circulation records are maintained by Quarne Publishing LLC, 4692 Signature Drive, Middleton, WI 53562. POSTMASTER: Send address changes to Cheese Market News®, Subscriber Services, P. O. Box 628254, Middleton, WI 53562; Form 3579 requested; or call direct at 608/831-6002. All rights reserved under the United States International and Pan-American Copyright Conventions. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, mechanical, photocopying, electronic recording or otherwise, without the prior written permission of Quarne Publishing LLC. Opinions expressed in articles are those of the authors and do not necessarily reflect those of Quarne Publishing LLC dba Cheese Market News®. Cheese Market News® does not endorse the products of any advertiser and does not assume and hereby disclaims any liability to any person for any loss or damage caused by errors or omissions in the material contained herein, regardless of whether such errors result from negligence, accident or any other cause whatsoever. Copyright 2011 by Quarne Publishing LLC.Subscriptions: $135 for U.S., second-class delivery; $190 for U.S. first-class delivery including Canada and $330 Inter-national rate to all others. Printed in U.S.A.

Susan Quarne, Publisher (PH 608/831-6002; FAX 608/831-1004) e-mail: [email protected] Kate Sander, Editorial Director (PH 509/962-4026; FAX 509/962-4027) e-mail: [email protected] Sowerwine, Senior Editor (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] Archwamety, News/Web Editor (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] Johanna Nelson, Features Editor (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected]

REGULAR CONTRIBUTORSJoseph O’Donnell, John Umhoefer, Downes-O'Neill LLC, International Dairy Foods Association, National Milk Producers Federation, U.S. Dairy Export Council

SUBSCRIPTIONS & BUSINESS STAFFSubscription/advertising rates available upon requestContact: Susan Quarne - PublisherP.O. Box 628254, Middleton, WI 53562PHONE 608/831-6002 • FAX 608/831-1004

WEBSITE: www.cheesemarketnews.com

Cheddar Cheese and Dairy Product Prices

Cheese 40-lb. Blocks:

*/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Reported in pounds. More information is available by calling NASS at 202-690-2424.

7/16/11 7/30/11

Average price1

Minn./Wis. Other states U.S.Sales volume2

Minn./Wis. Other states U.S.

Cheese 500-lb. Barrels:Average price1

Minn./Wis. Other states U.S.Adj. price to 38% moisture Minn./Wis. Other states U.S.Sales volume2

Minn./Wis. Other states U.S.Moisture content Minn./Wis. Other states U.S.

7/23/11 8/6/11

$2.1886$2.0996$2.1062

879,84210,967,28511,847,127

$2.2583$2.2410$2.2472

$2.1557$2.1224$2.1344

3,260,2405,733,3538,993,593

35.05%34.54%34.72%

$2.008510,430,552

$1.583217,237,246

$.5591*7,849,405

Butter:Average price1 U.S.Sales volume2 U.S.

Nonfat Dry Milk:Average price1 U.S.Sales volume2 U.S.

Dry Whey:Average price1 U.S.Sales volume2 U.S.

For the week ended:

$2.2131$2.1033$2.1116

911,08711,091,71812,002,805

$2.2661$2.2649$2.2654

$2.1682$2.1468$2.1554

3,179,6094,676,7517,856,360

35.20%34.59%34.84%

$2.08124,202,889

$1.572618,218,277

$.56317,807,039

$2.2147$2.1269$2.1336

902,39210,869,92611,772,318

$2.2384$2.2355$2.2370

$2.1348$2.1136$2.1243

4,258,5644,165,0978,423,661

34.99%34.42%34.71%

$2.02805,083,621

$1.651018,807,598

$.55218,180,913

$2.1338$2.0958$2.1014

1,537,7668,964,682

10,502,448

$2.2490$2.2532$2.2513

$2.1480$2.1269$2.1365

4,185,8034,989,2049,175,007

35.09%34.32%34.67%

$2.02693,734,745

*$1.553929,630,512

$.55018,472,750

Total Contracts Traded/Open Interest Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12

8/1,498

----57.0056.5053.7551.5051.5047.0045.0045.5044.4844.0044.5045.0042.0042.0042.0042.0042.00

----202205226244193

667474343938242020131412

DRY WHEY FUTURES for the week ended August 11, 2011 (Listings for each day by month, settling price and open interest)

----57.0055.7553.2551.0051.2546.2544.2544.7543.7344.0043.7544.2542.0041.2542.2542.0042.00

----202212232248198

707575364439312322171715

98/1,556

----57.0053.2551.0049.5049.5046.2544.2544.7543.7344.0043.7544.2542.0043.7542.2542.0042.00

----202214232248200

707575364439312324171715

15/1,562

Fri., Aug. 5 Mon., Aug. 8 Tues., Aug. 9 Wed., Aug. 10 Thurs., Aug. 11

----57.0056.5054.2551.5051.5047.0045.0045.5044.4844.0044.5044.9842.0042.0042.0042.0042.00

----202205222243193

667471343938242020131412

5/1,490

54.9457.0056.5054.5051.5051.5047.0045.0045.5044.4844.0044.5044.9842.0042.0042.0042.0042.00

188202205222243192

667471343938242020131412

13/1,677

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

JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12MAY12JUN12JUL12

10/2,894

----2.1251.9851.8721.8401.7581.7411.7411.7571.7591.7491.7461.735

----329311322366350163226228133149130

45

CHEESE FUTURES* for the week ended August 11, 2011 (Listings for each day by month, settling price and open interest)

----2.1351.9721.8621.8291.7581.7411.7451.7561.7591.7491.7461.735

----330316323366350163227234133151130

45

28/2,910

----2.1331.9051.8261.8051.7581.7411.7501.7561.7591.7491.7461.735

----331322323366357163229234133151130

45


----2.1202.0011.8951.8401.7581.7411.7411.7571.7591.7501.7461.718

----329310323366353163226228133149130

45

47/2,897

2.1242.1202.0011.9101.8401.7661.7441.7411.7571.7591.7501.7501.718

226326310323366341159221223128144125

45

48/3,079 30/2,935

CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)

YEAR2005200620072008200920102011

JAN 14.1413.3913.5619.3210.7814.5013.48

FEB 14.7012.2014.18 17.03 9.31 14.2817.00

MAR14.0811.1115.0918.0010.4412.7819.40

APR14.6110.9316.0916.7610.7812.9216.87

MAY13.7710.8317.6018.18 9.8413.3816.52

JUN13.9211.2920.1720.25 9.9713.6219.11

JUL14.3510.9221.3818.24 9.9713.7421.39

AUG13.6011.0619.8317.3211.2015.18

SEP14.3012.2920.0716.2812.1116.26

OCT14.3512.3218.7017.0612.8216.94

NOV13.3512.8419.2215.5114.0815.44

DEC13.3713.4720.6015.2814.9813.83

(These data, which includes government stocks and is reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)

ButterCheese

8,002135,756

-263-1,782

9,070130,241

-263 -1,782

-1,068+5,515

-3 -1

Weekly Cold Storage Holdings August 8, 2011 On hand Week Change since August 1 Last Year Monday Change Pounds Percent Pounds Change

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

Aug. 8 Aug. 9 Aug. 10 Aug. 11 Aug. 12

Weekly average (Aug. 8-12): Barrels: $2.1110(-.0200); 40-lb. Blocks: $2.0820(-.0615).Weekly ave. one year ago (Aug. 9-13, 2010): Barrels: $1.5830; 40-lb. Blocks: $1.6180.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Extra Grade NDMPriceChange

Grade A NDMPriceChange

Weekly average (Aug. 8-12): Extra Grade: $1.6100(NC); Grade A: $1.5100(NC).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.9848(+.1213)–$3.2791(+.1666).

Weekly average (Aug. 8-12): Grade AA: $2.0705(-.0315).

$2.1350NC

$2.1000NC

$2.0675-1/4

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

$1.6100 NC

$1.5100NC

Cash prices for the week ended August 12, 2011

$2.1350NC

$2.1000-3

$1.6100NC

$1.5100NC

$2.0700-3

$2.0700-6 1/2

$2.0550-4 1/2

$2.0425-2 1/2

$1.6100NC

$1.5100NC

$2.0725 +3

$2.0800+1

$2.0250-3

$1.6100NC

$1.5100NC

$2.1000-1/4

$1.6100NC

$1.5100NC

$2.1350NC

$2.1300-1/4

Reprinted with permission from the Aug. 12, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the Aug. 12, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

August 12, 2011 — CHEESE MARKET NEWS® 3

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

For more information circle 1 on the FAST FAX form on page 16.

MARKET INDICATORSNEWS/BUSINESS

YOU CAN CUT YOUR HEDGING COSTS TRADE WITH GPC FOR $3.41 PER SIDE■ Class III Milk ■ Class IV Milk ■ Whey ■ Cheese■ Cash Settle Butter ■ NFDM ■ Options■ Trade Electronically $3.41 Side*

Call Free: 1-877-Gressel Southwestern Division: (602) [email protected]

* Plus front end fees, when applicable

There is a risk of loss in trading futures.

BROKERS OF DAIRY FUTURES & OPTIONS SERVING AGRI-BUSINESS SINCE 1933

JOE, ART, LEON & JARON GRESSEL

CHEESE FUTURESNOW TRADING.

Court approves Dean Foods Co. settlementBURLINGTON, Vt. — The U.S. District Court in Vermont on Aug. 3 approved the settlement of a class action antitrust lawsuit brought by a class of Northeast dairy farmers against Dean Foods Co., Dallas, Dairy Farmers of America Inc. (DFA), Kansas City, Mo., and Dairy Mar-keting Services (DMS) LLC, Syracuse, N.Y., filed in August 2009.

The farmers reached a settlement agreement with Dean Foods Co. in De-cember 2010, including $30 million in monetary damages. The final settlement had been awaiting final approval by the federal court. (See “Dean Foods Co. agrees to lawsuit settlement,” Dec. 10,

2010, in Cheese Market News’ article ar-chive at www.cheesemarketnews.com.)

The class action antitrust lawsuit, filed in October 2009 and amended in January 2010, was filed by Vermont dairy farmers Alice and Laurance Allen and New York dairy farmers Garret and Ralph Sitts against Dean Foods, HP Hood LLC, Dairy Farmers of America (DFA) and Dairy Marketing Services. The suit alleges price-fixing and conspiracy to monopolize the fluid milk market in the Northeast.

The court has yet to rule on whether the lawsuit can continue against DFA and DMS, which have not settled. CMN

Masters Gallery Foods Inc. buys warehousePLYMOUTH, Wis. — Masters Gallery Foods Inc. recently announced the pur-chase of a refrigerated food warehouse located at W4916 County Road U in Plymouth, Wis. The combined facilities on the property will support the com-pany’s ingredients and finished foods distribution network, which includes its Plymouth and Cedar Grove, Wis., facilities.

The new investment continues Masters Gallery Foods’ recent growth, including a $10 million manufacturing

and distribution expansion completed in 2009 and ongoing plant technology and capability investments, company officials say.

Masters Gallery Foods supplies a full line of cheese-related products to many of the nation’s grocery chains, wholesalers and distributors. The company special-izes in the procurement, aging and dis-tribution of bulk cheeses at the national level and employs approximately 370 people at its corporate headquarters and production facility in Plymouth. CMN

Dry Products* August 12, 2011

DRY BUTTERMILK(FOB)Central & East: $1.4000-$1.5500(-5).(FOB) West: $1.3000(-5)-$1.4350(-1); mostly $1.3500(-2)-$1.4100.

EDIBLE LACTOSE(FOB)Central and West: $.4700-$.6725(-6 3/4); mostly $.5500-$.6300(+1).

NONFAT DRY MILKCentral & East: low/medium heat $1.4500(-8)-$1.6600(-2); mostly $1.5300(-2)-$1.6500. high heat $1.6500-$1.7500.West: low/medium heat $1.4300(-2)-$1.6100(+2); mostly $1.4500(-2)-$1.5700. high heat $1.5700(-2)-$1.7500(-2).Calif. manufacturing plants: extra grade/grade A weighted ave. $1.5690(-.0032) based on 12,431,138 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $1.9200-$2.0600.

DRY WHEYCentral: nonhygroscopic $.5100(+1)-$.5900(+1/2); mostly $.5300(+1)-$.5600(+1/2).West: nonhygroscopic $.5475(+1/4)-$.6100; mostly $.5675(+1/4)-$.6050.(FOB) Northeast: extra grade/grade A $.5500-$.6100.

ANIMAL FEED (Central): Whey spray milk replacer $.3975-$.5500.

WHEY PROTEIN CONCENTRATE (34 percent): $1.5000-$1.6200(-1); mostly $1.5200(-1)-$1.5700(-1).

CASEIN: Rennet $4.8100-$5.1400; Acid $5.1000-$5.2600.

*Source: USDA’s Dairy Market News

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. #The total contracts traded for Class III milk includes electronically-traded contract volumes.*Total Contracts Traded/Open Interest reflect an additional month not included in this chart.

Total Contracts Traded/Open Interest

Cash-Settled NDM

----155.00148.53143.50143.50142.00141.75141.75138.00130.08

----437333281179185

4229

21

6/1,489

JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12

Cash-Settled Butter*

JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12


----940820671660434

5148

159/3,695

----206.50203.00199.00195.00187.00178.50178.00

----155.00147.00143.50142.50142.00141.00141.75138.00130.08

----437332282184187

5229

21

26/1,506

----204.03202.50199.00192.00187.00178.00178.00

----939820671666438

5348

16/3,708

----155.00147.00141.00140.00139.50139.08141.75138.00130.08

----437332284184190

5829

41

40/1,519

----203.98198.00194.00188.03183.00177.00176.00

----939817676683442

5754

100/3,747





JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13

Class III Milk#*

----21.5620.1718.9518.3817.5817.1016.9716.9516.9116.9016.9116.9516.9516.9116.8516.9316.6516.20

----6,7986,5165,2164,2373,6881,162

9941,017

744739698513474467397423373

11

1,921/34,474

----21.6219.8718.6918.1517.5517.1416.9716.9716.9216.9016.9216.9516.9816.9116.9016.9416.6516.21

----6,7396,6565,2064,2463,7161,1841,0291,054

788773740527478477403428375

11

2,327/34,837

----21.5019.1218.0417.7717.4817.0616.8916.9016.9016.9016.8816.9216.9416.9416.9216.9416.6516.21

----6,6346,5945,0904,2773,7011,2351,0861,103

824817773547498499423453396

11

2,881/34,975


Class IV Milk*

JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12

----19.9819.4518.7118.5918.0017.8017.6017.50

----862705584458361119111

83

----19.9819.1018.7118.5918.0017.8017.6017.50

----862705584458361119111

83

0/3,401

----19.9819.1018.7118.5917.5517.7517.5517.50

----862705584458361119111

83

60/3,401

CME FUTURES for the week ended August 11, 2011


11/3,401

----21.5520.2819.0518.3717.4917.0416.9516.9316.8916.8616.8716.9616.9116.9516.8116.9416.6216.20

----6,8626,4435,1754,1463,6541,104

9861,011

735733686507468462389402368

11

----19.9819.4519.1018.6518.1017.8017.6017.50

----862705579453361119111

83

----155.00148.53145.00143.50142.00141.75141.75138.00130.08

----437333284179185

4229

21

----209.00206.50204.00199.25190.00180.00180.03

----941819658632426

3129

22/3,561

11/1,492

40/3,391

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6,5656,3806,3615,1514,1113,6401,080

957988715726670471453443371389356

11

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http://www.gresselproduce.com/



Tom Suber is president of the U.S. Dairy Export Council. He contributes this column exclusively for Cheese Market News®.

Perspective:Export Expertise

Window to the worldYou should be familiar by now with

the findings of the Innovation Center for U.S. Dairy’s 2009 “Globalization Report.” The comprehensive strategic analysis of the global dairy landscape meticulously outlined world supply-demand trends and how they were affecting the U.S. dairy industry.

The primary conclusion delivered by the report: There will be a significant gap between the dairy products the world is on track to produce and those the world’s population is on track to con-sume. Furthermore, the United States is best positioned to fill that gap and could do so by becoming a “consistent global suppler.”

But even as the expert researchers from management consulting firm Bain & Co. were working with the Innovation Center’s Globalization Task Force to deliver the report, the world economy and, with it, the world’s dairy industry, was entering a major downturn that slowed demand, depressed prices and sharply rolled back U.S. dairy exports.

Although, in time, poor conditions improved, we were left to wonder whether the situation — given its sever-ity — affected the initial conclusions about supply, demand and trade. And, if so, how might that affect the report’s recommendation that the United States pursue its objective of moving the U.S. dairy industry towards a consistent supplier strategy?

Therefore, the Task Force commis-sioned Bain & Co. to do a follow-up, the results of which were released last week.

The findings echoed and, in places, amplified the original report:

• Not only is the world still headed for a dairy supply shortfall, the gap is likely to be a little wider than originally anticipated.

• The United States is still best positioned to satisfy that demand.

• We still need domestic policy reform to increase U.S. pricing and supply flexibility, allow U.S. suppliers to better manage volatility and improve our commercial focus.

• The United States needs aggressive government pursuit of beneficial free trade agreements, particularly since our main competitors—Australia, New Zealand and the European Union—have been so active (and so far successful) in negotiating their own deals.

• We still have a finite window, perhaps slightly wider than previously estimated, in which to act before low-cost, emerging exporters up their game and erode the opportunity.

U.S. dairy suppliers play a support role in helping to steer needed policy reform. Through industry organiza-tions like USDEC they can influence dairy provisions in trade agreements. They can even further global dairy consumption through their own sales and marketing efforts and participation in government and industry market development programs.

But only one item in both the original Globalization Report and Refresh is di-rectly under supplier control: the speed at which companies move to address global markets — in other words, how quickly we leap through the window of opportunity.

Fortunately, the Refresh found that emerging dairy exporters made limited gains in the past two years. Brazil produc-tion declined and the country became a net importer. Ukraine production fell short of projections and the country continues to deal with economic issues, dairy policy problems and milk qual-ity questions. Belarus production and exports grew strongly but in line with expectations, and the country is depen-dent at present on one buyer: Russia. Argentine exports grew but the country so far remains a relatively small player.

That is good news to the United States. But it doesn’t mean the industry can breathe a sigh of relief and drag its heels in pursuing the path to consistent

global supplier. Major importers and emerging

exporters are renewing investment in dairy operations to curb their need for imports. Non-tariff trade barriers often aimed at protecting local industry are proliferating. Oceania and the EU are aggressively pursuing trade agreements while the United States seemingly moves in slow motion. EU producers, as a whole, may see only moderate mid-term growth, but Ireland and the Netherlands are well-positioned for long-term growth. And the United States has yet to make any key policy reforms required to help U.S. suppliers more quickly address and exploit the window of opportunity.

The threat remains: Failure by the U.S. industry to step up and take advantage of international growth op-portunities would put U.S. suppliers at a competitive disadvantage both domestically and globally.

By jumping into the current window and capturing global demand, we will deter new supply entrants and thus keep it open longer for U.S. suppliers.

We know the facts of supply, demand, and economic and nutritional trends. The Refresh confirms them. The time is now to make “consistent global sup-plier” an industry-wide priority and, as soon as possible, a reality — and not just an intriguing “what if.”

By staking out a long-term, sustain-able, global position as an industry, we can own the window of opportunity.

Note: An executive summary of the Refresh and fact-base with supportive substantiation can be found at www.usdairy.com/globalization. CMN

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

E X P O R T T O O L K I T C M N E x c l u s i v e !

NEWS/BUSINESS

DFA finalizes $13.4M capital expenditurePLYMOUTH, Wis. — The City of Plymouth recently approved a Developer’s Agree-ment with Dairy Farmers of America Inc. (DFA) that will secure the city’s financial assistance to support DFA’s investment in equipment and continued operations in the community.

“We are pleased to announce that with the proactive support of state and local government, the City of Plymouth’s approval of the developer’s agreement and the support of our union, DFA will make a $13.4 million capital investment in our Plymouth facility by the end of 2012, enabling new equipment and more efficient operations,” says Keith Gomes, chief operating officer, DFA. “This significant investment will help retain our 357 employees in Plymouth, whose annual payroll and benefits exceed $20 million. We look forward to continuing our long-term presence in Wisconsin and involvement in the Plymouth community.”

According to Patrick Drinan, executive

director of the Sheboygan County Econom-ic Development Corporation (SCEDC) this project is “extremely important” for Sheboygan County.

“DFA has had a large presence in Plym-outh for 14 years and is a key contributor to the continued success of the local dairy and cheese industry,” Drinan says. “The SCEDC looks forward to continuing the partnership with the City of Plymouth and DFA leadership to accommodate the com-pany’s continued growth and investment in Sheboygan County for years to come.”

The project was coordinated by the SCEDC, and project partners include DFA; DFA’s tax advisory and consulting firm, Ryan; the City of Plymouth; Wisconsin Department of Commerce and Wisconsin Economic Development Corporation; and Lakeshore Technical College. Each entity worked toward arriving at a meaningful incentive package to meet the needs of DFA and allow its continued presence in Sheboygan County, Drinan adds. CMN

S. Serra Cheese Co. recalls several varietiesCLINTON TOWNSHIP, Mich. — S. Serra Cheese Co., Clinton Township, Mich., is voluntarily recalling its Fresh Ricotta, Fresh Mozzarella, Mozzarella block and Provolone stick cheeses manu-factured on Aug. 1, 2011, because they have the potential to be contaminated by bata-lactam antibiotic residues.

Individuals who are allergic to antibiotics may have adverse reactions such as anaphylaxis, cardiac arrhyth-mias, endocrine abnormalities and skin eruptions.

The recalled cheeses were sold to bakeries, delis and restaurants in Greater Detroit and the Grand Rapids areas of Michigan, according to the Michigan Department of Agriculture and Rural Development (MDARD).

Specific products affected by this recall include: Fresh Ricotta, sold in 9-pound plastic containers with a “use by” date of Aug. 11, 2011; Fresh Mozza-rella, sold in 5-pound plastic containers,

with a “use by” date of Aug. 19, 2011; Moz-zarella blocks, sold in 6-pound blocks, with a “use by” date of Feb. 1, 2012; and Provolone sticks, sold in 4-pound sticks, with a “use by” date of Feb. 1, 2012.

To date, neither MDARD nor the company has received any reports of adverse reactions due to the consump-tion of these products.

MDARD discovered the problem during an investigation of a complaint regarding a milk supplier who failed to provide proper documentation of Drug Residue Screening testing of raw milk.

Production of the product has been suspended while MDARD and the plant continue their investigation as to the source of the problem.

Consumers or food facilities that purchased any of these cheeses are urged to return them to the place of purchase for a full refund. Con-sumers with questions may contact Fina Serra at 586-883-5622. CMN



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RAC ‘Limited Time Executive’ offers affordable, targeted expertiseBy Alyssa Sowerwine

BOSTON — In a tough economic cli-mate, many companies may shy away from hiring a full-time executive to come in and problem solve, yet many still are in need of objective expertise to improve operations. With this in mind, Robert A. Constantino, an executive with more than 30 years’ experience in the dairy/deli/perishable industry, has launched RAC “Limited Time Ex-ecutive” (RAC “LTE”), an independent business providing numerous services to a variety of North American dairy/deli/perishable companies.

Constantino — a Hall of Fame inductee to the California Cheese & Butter Association whose industry experience includes a seat on the board of directors for the International Dairy-Deli-Bakery Association and the Frozen, Refrigerated Food Association of New England, as well as executive positions with Rondele Specialty Cheese and Norseland Foods, among many others — notes that his services differ from traditional consulting in that they complement a company’s existing staff while driving change.

RAC “LTE” can help companies drive change, tutor, reorganize, train and raise the bar for future company growth, Constantino says.

“Consultants primarily come in to a company and look to find things wrong,” he says. “At RAC, we identify problem areas, evaluate opportunities and make logic-based recommendations that can be easily executed. RAC doesn’t just find problems; we fix them.”

He notes that the opportunity to supplement leadership capabilities with the expertise of a 30-plus-year sales and marketing veteran on a “limited”

basis can result in efficient and cost-effective savings for many companies.

“It allows company leaders to spend more time on building and growing their business, while also giving them the opportunity to have a well-established veteran on staff without a full-time employee commitment,” Constantino says.

He adds that in contrast to hiring a consultant who may need to spend more time learning the ins and outs of the business before offering sugges-tions, RAC “LTE” has the knowledge and industry contacts at hand to find the best solutions.

“When companies bring in a consul-tant, often times employees are nervous and just shut down,” Constantino says. “I just want to help them do their job better.”

Constantino adds that while a consultant may recommend letting an employee go if he or she is not meet-ing job expectations, he finds that the problem may be a result of management not spending enough time mentoring or communicating needs to that employee, rather than the employee not being capable of doing the job well.

“A CEO of a company may be wear-ing a million hats and may not have the time, but I can do that,” he says.

Constantino says with any given company, he would go in and first evalu-ate existing staff to determine where weaknesses lie and how best to address those weaknesses.

“That certainly doesn’t mean just firing people,” he says. “If they are good at what they do, I want to help them improve their skill set. If they were originally hired because they are good at what they do but aren’t meeting expectations, something is wrong, and

I want to fix that.”RAC “LTE” can work with both

small and large companies to help them realize their potential, Constan-tino notes.

For example, a small company could have wonderful products but does not have the sales staff and other resources to get those products to market.

“I would help them with a targeted market approach, working toward sus-tainable growth at a practical level.” he says. “Many companies simply don’t know how to take their brand to the next level.”

On the other hand, a larger company might have a sales force it can’t afford or need help managing higher-level executives, Constantino notes.

“There’s an unlimited number of ways I can help small, medium and large companies,” he says.

Constantino notes that the time of limited employment depends on the needs of each company and the scope of the work.

“I could either do a set fee for the work, or an hourly rate, based on the situation,” he says. “I’m not limited by time, more by the nature of the job.” He notes that a fee sheet is available once a determination is made for the parties to partner together.

“I think companies will find that once I get in, they will be thrilled with what I can offer them at an affordable price,” he adds. “RAC ‘LTE’ is a partner, not a consultant, part of the staff and a limited VP equivalent serving the needs with full-time responsibility but paying on a ‘limited’ time basis.”

For more information on RAC “Lim-ited Time Executive,” contact Constan-tino at 781-956-8603, e-mail [email protected] or visit www.rac-lte.com. CMN

JTS celebrates 40th anniversary, gets recognition as Top 100 3PL FRESNO, Calif. — Johanson Transpor-tation Service (JTS), a third-party sup-ply chain solutions provider celebrating its 40th anniversary, recently received recognition as a Top 100 3PL by Inbound Logistics Magazine. This is the second year JTS has made the list.

“JTS is pleased to be recognized for our commitment and ability to satisfy our customers’ requirements for balanc-ing demand with supply chain efficiency and cost savings in today’s challenging economic environment,” says Larry Johanson, president and CEO, JTS.

Felecia Stratton, editor of Inbound Logistics, notes that the service provid-ers selected are companies that offer diverse operational capabilities and experience to meet readers’ unique supply chain and logistics needs.

“World-class logistics performance is crucial. Given the scope and scale of the challenge, it is impressive to see JTS provid-ing the kinds of solutions that companies large and small rely on to solve the tactical logistics issues of serving customers bet-ter, faster and more efficiently,” she says.

As the company marks its 40th an-niversary, Johanson notes that JTS has grown tremendously since its inception.

“My dad (JTS founder Richard Johan-son) and I talk about how far we have come, all the services we now provide, our outstanding staff and what lies in store down the road,” he says. “I’m so proud of our company, especially because we have not compromised or changed our founding principles along this journey in order to enhance our prof-its. wonderful customers we serve.” CMN

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DISTRIBUTORSContinued from page 1


NEWS/BUSINESS“We’re used to handling perishable

items, and this helps with the cheese,” says Drew Knobel, director of sales and marketing, GreenLeaf. “Most of the time we’re at our customers five to seven times a week. Because of that we can keep our cheese fresher. It’s a great advantage we’ve found at retail stores. And for chefs, because they’re so creative, they can get inspired in an afternoon and we can have a cheese to them the next day.”

GreenLeaf’s more frequent delivery schedule also allows it to promote and deliver more specialty cheese varieties and split cases into smaller orders if needed.

“We don’t have to load up and gamble on waste,” Knobel says. “We can move fresh cheese in a few days. It allows us to take exotic cheeses and specialty cheeses and get those from producer to customer, not next Wednesday but as soon as these are in our warehouse.”

Epicure Foods Corp., which spe-cializes in importing and distributing French, Italian and Spanish specialty cheeses, works directly with producers and has weekly boat and air shipments from many European countries.

“Our customers are always inter-ested in new and less familiar items. We visit Europe regularly searching for very small producers, most of which have never exported to America before,” says Matthew Kevill, vice president of sales and marketing, Epicure Foods Corp. “These direct relationships en-able us to find some excellent, unique, high-quality cheeses and offer them at great prices.”

Customers can order only what they need for the week, and Epicure will split cases so the customer isn’t forced to take more of a cheese than they need, Kevill adds.

“The frequency of our imports allows our customers to special order products that we don’t normally inventory,” he says “This enables them to personal-ize the selection in their store and differentiate themselves from their competition.”• Redistribution

Manufacturers that may not have efficient means to enter certain mar-kets themselves or through regular distributors might enlist the services of a redistributor. Redistributors act as a link between a manufacturer and distributors or wholesalers, adding the extra logistics, volume or other capabilities to provide more efficient and cost-effective transport between two points.

Arthur Schuman, for example, has worked with the national redistribution services of Mt. Sterling, Ill.-based Dot Foods since 1999, which has helped Arthur Schuman expand into areas where it previously had a difficult time entering because of logistical issues.

“They do an amazing job servicing customers in a very efficient manner,” McFaul says. “Our business continues to grow and expand year after year with Dot Foods. This growth is attributed to

new items being added to the mix and the expansion of our company within Dot’s customer base.”

Dot Foods has helped redistribute cheese for more than a decade, and in 1999 started identifying cheese as a separate category due to the increas-ing demand for cheese redistribution. Dot now offers more than 450 stocked cheese items and more than 2,000 cheeses available for distribution.

“Customers wanted us to get more involved in cheese,” says Lisa Huck, senior business development manager, cheese category, Dot Foods. “They want-ed to get more into specialty artisanal cheeses. We hear across the supply chain, whether from manufacturers or distributors, they would rather sell a pallet of Blue or a couple of cases of specialty cheese than a whole truckload of shreds.”

Though value-added cheeses are more profitable, transporting small amounts often is not, so distributors and wholesalers will turn to Dot Foods to help consolidate shipping costs.

“From Dot, you can get a truckload of product from 500 different manufactur-ers,” Huck says. “You can pull one item or one case. If you want one case of French Brie, two cases of Wisconsin Cheddar and five cases of (potato chips), you can take all these items from all different manufacturers and can consolidate them on one invoice and one truck.” • Education

In addition to more efficient distri-bution options, wholesalers, retailers and restaurants want more informa-tion on the cheeses they can purchase. Dot Foods last year launched a cheese website, www.dotcheeseshop.com, that serves as a resource to its customers, providing dairy tips, news, training and market updates in addition to informa-tion on the company’s services and product selection. By popular demand from its cheese buyers, Dot Foods also recently introduced a weekly e-mail with updated prices for approximately 250 of its cheese offerings.

Educating customers about cheeses can be a major component of a distribu-tor’s success. Knobel says GreenLeaf hires cheese specialists as well as works with growers and cheesemakers to do demos, meet chefs and tell the story behind the product.

“The education piece, I think, is key,” Knobel says. “We’re not just putting a cheese in there and hoping it sells and goes out the door. We talk about it quite a bit, where the product is being made and by who.”

O’Neill says a knowledgeable sales force that can answer questions is an important service of a distributor.

“Some companies don’t have folks who are really passionate about the product,” O’Neill says. “We are en-gaged retailers these days. We want you to value that, and don’t want to hear ‘I don’t know.’ We appreciate when you do know, or can get back to us quickly. A knowledgeable sales force can make or break it.” CMN

as well as help reach their customer base in an efficient manner.

“Since they are basically a reflec-tion of our own company, we look for a distributor that is reliable, efficient, cost-effective and has a desire to be a true partner with our company,” says Sean McFaul, vice president of sales, Arthur Schuman Inc. • Product specialization

Most distributors have specialties, whether it be in regional cheeses, local and organic foods, or even a specific link in the supply chain. This allows custom-ers to choose the distributor that best fits their specific needs while picking from a variety of quality products and services.

GreenLeaf, a San Francisco-based company that distributes to about 1,000 customers in the Northern California and California Bay areas, started out as a produce-only company and added a cheese program about five years ago. While GreenLeaf carries a variety of products, it focuses on local producers and small- to medium-sized farms and cheesemakers. The company has found that its history of dealing with produce has helped serve its customers who order cheese.

Third: Bellwether Farms, Petaluma, Calif., Ricotta — Sheep’s Milk.• AM: Mascarpone — Made From Cow’s Milk

First: Crave Brothers Farmstead Cheese LLC, Waterloo, Wis., Mascarpone.

Second: Miceli Dairy Products, Cleveland, Ohio, Mascarpone.

Third: Vermont Butter & Cheese Creamery, Websterville, Vt., Vermont Mascarpone.• AR: Ricotta — Made From Cow’s Milk

First: Calabro Cheese, East Haven, Conn., Hand Dipped Ricotta.

Second: Sorrento Lactalis Inc., Buffalo, N.Y., Whole Milk Ricotta — Whey Based.

Third: Sorrento Lactalis Inc., Buf-falo, N.Y., Part Skim Milk Ricotta.

Third: Sorrento Lactalis inc., Buf-falo, N.Y., Whole Milk Ricotta.• AQ: Fromage Blanc, Fromage Frais and Quark — Made From Cow’s Milk

First: Vermont Butter & Cheese Cream-ery, Websterville, Vt., Fromage Frais.

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

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

ACSContinued from page 1

Turn to WINNERS, page 8 a


CHEESE MARKET NEWS®

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


Also in Retail WATCH: Grand Opening of Cheese Culture … Page 8 La Tienda’s approach keeps Torta del Cesar fresh … Page 8

Klondike Cheese introduces Feta chunk in brine for retail customers

Turn to KLONDIKE page 9 a

By Kate Sander

MONROE, Wis. — In Wisconsin and beyond, the names Buholzer and Klon-dike Cheese Co. are synonymous with Feta, that classic Greek cheese that can be sprinkled on salads, soups and sandwiches and a variety of other foods where a flavorful cheese is desired.

Since the 1920s, the Buholzer family has been making cheese in southern Wisconsin’s Green County, and since 1972, the family has been making cheese at the Klondike Cheese facility they purchased. The company is operated by third generation cheesemakers — Ron, Dave and Steve Buholzer — as well as the younger fourth generation, some of

THE BEST FOR RETAIL CUSTOMERS — Klondike Cheese Co. has introduced Feta chunks in brine in retail sizes. The company says Feta in brine is of the highest quality; previously, the company’s Feta in brine was only available in foodservice sizes.

whom have started working in the past decade as professionals in the company after growing up in the business. The fourth generation of the Buholzer fam-ily includes Ron’s son Luke as well as Steve’s son, Adam, and his wife Teena, and daughter Melissa Erdley and her husband Matt.

Klondike Cheese makes Feta as well as Havarti, Brick and Muenster for pri-vate label as well as under its own brands.

One thing that sets the company apart from others, says Luke Buholzer, vice president of sales, is that Klondike Cheese focuses on quality and consis-tency, particularly consistency.

“Consistency — we especially hang our hat on that,” he says. “We never have a customer surprised by what they’re getting.”

Exemplifying its quality and con-sistency, the company consistently has won awards over the years in cheese competitions. Describing its Feta as

stores owned by Kroger. Beyond demos, the company markets its cheese in a variety of ways, including brokers, word-of-mouth and direct contacts at trade shows across the country as well as on its website.

To keep up with growing demand for better-for-you products, Klondike Cheese also has recently introduced fat-free Feta available in both foodservice and retail sizes. Buholzer says about 30 percent of the company’s cheese is sold at retail, with the bulk being sold for foodservice. The fat-free offering joins Klondike Cheese’s already existing reduced-fat Feta.

The company, which offers Feta crumbles and chunks, also is introducing 5/8-inch Feta cubes packed in brine in 7- and 25-pound pails for foodservice. The company earlier this year installed new specialized cubing equipment so it can offer the new format.

“The idea behind the product is to meet the needs of deli operators or res-taurants who want larger Feta pieces for olive bars or dishes but not necessarily a slab,” Buholzer says.

Klondike Cheese also continues to offer a number of flavored Fetas. In addition to the Tomato & Basil and Pep-percorn Fetas that have won awards this year, the company offers Mediterranean Herb and Garlic & Herb. A new Feta spread is in the works, but the company has yet to finalize the product line or release details yet.

“Feta in brinehas a better flavor,a better mouthfeel,than a chunk in a

vacuum-sealed bagor pre-crumbled Feta.”

Luke BuholzerKLONDIKE CHEESE CO.

“Consistency — weespecially hangour hat on that.We never have a

customer surprised by what they’re getting.”


having a “firm yet crumbly texture that is tangy and salty to the taste but never bitter,” the company has won accolades in several recent competitions including last week’s American Cheese Society competition in Quebec, where its Tomato & Basil Feta won first in the flavored Feta class. Klondike also won first in the competition’s Brick class, second in the flavored Havarti class and third in the Muenster class.

In addition, at this summer’s Wis-consin State Fair competition, Klondike Cheese placed second in the Feta class, third in the flavored soft cheese class with its Peppercorn Feta, and second and third in the Brick and Muenster class.

Klondike’s Feta also received grand champion at the 2011 Green County Fair cheese contest after the company’s Feta swept the first three places of the Open Class category. Klondike Cheese also received third- and fourth-place awards for its Brick entries.

The family says the secret to Klon-dike’s quality and consistency is the combination of using state-of-the-art equipment, its own carefully developed recipes and time-honored traditions of cheesemaking. In addition, the three brothers of the third generation, Ron, Dave and Steve, all have achieved Wis-consin Master Cheesemaker status by successfully completing the advanced training program administered by the Wisconsin Center for Dairy Research.

While focusing on quality and consis-tency, Klondike Cheese also is working on expanding its product line. Like many small to mid-sized cheese companies producing more than American or Italian varieties, Klondike Cheese has been the beneficiary of increased interest in spe-cialty cheeses which is spurring increased demand and the need for the company to expand to meet consumer interests.

The company’s newest product is its 1-pound and 2-pound Feta chunk in brine. The product, being introduced under the company’s Odyssey label, is designed to bring higher quality cheese to consumers at retail.

“Feta in brine has a better flavor, a better mouthfeel, than a chunk in a vacuum-sealed bag or pre-crumbled Feta,” Luke Buholzer says.

Up until now, Feta in brine has only been available in foodservice sizes. The new consumer size has been in the

“Consumers are using more Feta and a certain percentage are getting more educated about it. We were getting calls from consumers who knew they couldn’t buy it in a retail size,” he says. “People would put a 9-pound pail in their fridge. We needed to know there would at least be enough people to try a better quality, less convenient product and we think we’re there.”

The company hopes to offer demos so consumers can taste firsthand the flavor difference of Feta in brine. The lion’s share of Odyssey brand Feta is sold at retail in

works for the past 12-18 months, but until now there wasn’t the volume to justify offering the additional, smaller size, Buholzer says. But the calls kept coming in to the point that the company decided it was time.


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By Rena Archwamety

WILLIAMSBURG, Va. — La Tienda, a family-run importer of cheese, food and other items from Spain, has announced it recently has developed an import and shipment process to preserve the freshness of Torta del Cesar soft sheep’s milk cheese.

Torta del Cesar is a rich, intensely-flavored raw sheep’s milk cheese from the Extremadura province in western Spain. The cheese comes in a 1.1-pound wheel and the top is cut open to serve. It has a “vanilla pudding consistency” and traditionally is served with a spoon on bread, says Don Harris, owner, La Tienda.

The company has offered the cheese for years, but challenges arose in retaining the ideal soupy consistency throughout the

La Tienda finds way to keep Torta del Cesar fresh throughout shipment, delivery process

shipment process.“The problem is getting it over here.

Often it gets over here and it’s dry,” Harris says. “We at one point stopped bringing it in.”

However, in the last few months La Tienda has perfected a technique that allows it to now guarantee the cheese’s freshness, Harris says.

“We now bring it over on a refrigerated container on a ship. When it gets here, we ultimately discovered, we can freeze it,” he says

If the weather is hot, the company will ship the Torta del Cesar with dry ice in a styrofoam box, and by the time it arrives to the customer, is has thawed and is creamy. In winter weather, it remains frozen and the customer thaws the cheese after it arrives.

Harris says this may not be the way some would handle cheese, but it retains the freshness better than other options for the cheese throughout its import and shipment process. The company offers a 100 percent guarantee on the cheese’s freshness.

“I don’t think it affects flavor,” he says. “Purists may be skeptical, but the answer is to try it.”

F o r m o r e i n f o r m a t i o n , visit www.tienda.com. CMN

FORT LAUDERDALE, Fla. — Cheese Culture: A Whey of Life, a cafe and re-tail shop specializing in international and domestic artisan cheeses, recently announced it will hold a grand opening Sept. 11.

Susan Phipps, founder, owner and operator of Cheese Culture: A Whey of Life, says the shop is a culmination of her love of cheese and desire to bring that love and knowledge to the South Florida market. The shop is located in downtown Fort Lauderdale, Fla., on Las Olas Boulevard, a favorite area for locals and tourists alike, she notes.

“Our mission at Cheese Culture is to offer the freshest artisanal cheeses and cre-ate a friendly atmosphere where customers can taste and learn about all the various types available to them,” Phipps says.

Cheese Culture shop to hold grand openingIn addition to artisan cheeses, wine,

craft beer and other daily fresh foods, Cheese Culture has a tasting room where weekly and monthly classes will be held to focus on topics including cheese and wine pairings, cheese and beer pairings, and Cheese 101 for beginners, Phipps adds.

The shop also will feature charcuterie — typically known as an array of cured meats including ham, sausage, confit and bacon — as well as olives, oils, spreads, fruit and chutney, fresh-made sandwiches, paninis, platters and picnic baskets, an assortment of gift baskets, and indoor and outdoor seating for din-ing, she says.

Those interested in attending may contact Phipps at 954-629-5800 or visit www.cheese-culture.com. CMN

Third: Cowgirl Creamery, Petaluma, Calif., Fromage Blanc.B. SOFT RIPENED CHEESES• BA: Open Category — Made From Cow’s Milk

First: Agropur Fine Cheese, Saint Hu-bert, Quebec, Rondoux Double Crème.

Second: Domaine Feodal, Quebec City, Quebec, Inspire.

Third: Domaine Feodal, Quebec City, Quebec, Cendre des Priés.• BB: Brie Cheese — Made From Cow’s Milk

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

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

Third: La Maison Alexis de Portneuf Inc., Saint Raymond de Portneuf, Que-bec, Brie de Portneuf Double Crème.• BC: Camembert Cheese — Made From Cow’s Milk

Second: Old Europe Cheese Inc., Ben-ton Harbor, Mich., Camembert Fermier.

Third: Alemar Cheese Co., Mankato, Minn., Bent River Camembert-Style.

Third: Upper Canada Cheese Co., Jordan Station, Ontario, Comfort Cream.• BG: Open Category — Made From Goat’s Milk

First: Fromagerie Le Détour, Notre-Dame-Du-Lac, Quebec, Grey Owl.

Second: Damafro Inc., St. Damase, Quebec, La Bûchette.

Third: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Moun-tain Goat Dairy Camembert.• BS: Open Category — Made From Sheep’s or Mixed Milk

WINNERSContinued from page 6

Turn to SOFT, page 9 a

http://www.castlecheeseinc.com/


August 12, 2011 — CHEESE MARKET NEWS® 9 R E T A I L I N G P E R S P E C T I V E S

The company’s Brick, Havarti and Muenster lines, sold under the Swiscon-sin label, also are doing well and are cur-rently at production capacity, Buholzer says. Klondike presently markets around 30 million pounds of cheese annually and is at a size where the company can meet demand while retaining some flexibility.

“Consumers are usingmore Feta and

a certain percentageare getting more

educated about it.”


As the company continues to grow and evolve, it also has added staff “to work more closely with customers so we understand what their needs are,” Buholzer says.

“We’re trying to be more proactive,” he says, “by spending more time with customers and making sure they know about the products we offer.” CMN

KLONDIKEContinued from page 7


2011 American Cheese Society

Awards1st Place:

Tomato & Basil Feta1st Place:

Brick2nd Place: Dill Havarti

WISCONSIN MADE BYMASTER CHEESEMAKERS

Feta Cheese Not Just For Salads Anymore…Better Flavor, Better Quality, Better Commitment. It’s A Family Tradition!

Dave Buholzer, Ron Buholzer and Steve Buholzer

Available for Retail, Foodservice and Private Labelwww.klondikecheese.com

608.325.3021

SOFTContinued from page 8

First: Fromagerie Fritz Kaiser, Noyan, Quebec, Le Soeur Angele.

Second: Les Bergeries du Fjord, La Baie, Quebec, Le Blanche du Fjord.

Second: Old Chatham Sheepherding Co., Old Chatham, N.Y., Hudson Valley Camembert Square.

Third: Marin French Cheese Co., Petaluma, Calif., Melange Brie.• BF: Flavor Added — Spices, Herbs, Seasonings, Fruits, Etc.

First: Marin French Cheese Co., Peta-luma, Calif., Peppercorn Brie — Garlic.

Second: Agropur Fine Cheese, Saint Hubert, Quebec, Chevalier Fines Herbs.

Third: Old Europe Cheese Inc., Benton Harbor, Mich., Brie with Herbs.• BT: Triple Crème — Soft Ripened/Cream Added — All Milks

First: Agropur Fine Cheese, Saint Hubert, Quebec, Rondoux Triple Crème.

Second: Old Europe Cheese Inc., Benton Harbor, Mich., Brie Triple Créme.

Third: Agropur Fine Cheese, Saint Hubert, Quebec, Chevalier Triple Crème.C. AMERICAN ORIGINALS• CB: Brick Cheese

First: Klondike Cheese Co., Monroe, Wis., Brick.

Second: Widmer’s Cheese Cellars, Theresa, Wis., Mild Brick.• CD: Dry Jack

First: Petaluma Creamery/Spring Hill

Jersey Cheese, Petaluma, Calif., Dry Jack.Second: Rumiano Cheese Co., Crescent

City, Calif., Dry Monterey Jack.• CJ: Monterey Jack — Made From Cow’s Milk

First: Burnett Dairy Co-op, Grantsburg, Wis., Monterey Jack.

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

Third: Amalgamated Dairies Ltd., Summerside, Price Edward Island, ADL Monterey Jack.

Third: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Monterey Jack.• CM: Brick Muenster

First: McCadam Cheese, Chateaugay, N.Y., McCadam Muenster.

Second: Edelweiss Creamery, Monti-cello, Wis., Muenster.

Third: Klondike Cheese Co., Monroe, Wis., Muenster.• CY: Colby — Made From Cow’s Milk

First: Tillamook County Creamery Asso-ciation, Tillamook, Ore., Tillamook Colby.

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

Third: Hook’s Cheese Co. Inc., Mineral Point, Wis., Colby.• CC: Original Recipe/Open Category — Made From Cow’s Milk

First: Point Reyes Farmstead Cheese Co., Point Reyes Station, Calif., Point Reyes Toma.

Second: Cowgirl Creamery, Petaluma, Calif., Mt. Tam.

Third: Les Fromages de l’île d’Orléans

Inc., Sainte-Famille, Quebec, Le Paillas-son de l’isle d’Orléans.• CG: Original Recipe/Open Category — Made From Goat’s Milk

First: Carr Valley Cheese Co. Inc., La Valle, Wis., Cocoa Cardona.

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

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

Third: Cypress Grove Chevre, Arcata, Calif., Humboldt Fog Grande.• CS: Original Recipe/Open Category — Made From Sheep’s Milk or Mixed Milks

First: Carr Valley Cheese Co. Inc., La Valle, Wis., Cave Aged Mellage.

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

Third: Beecher’s Handmade Cheese, Seattle, Flagsheep.D. AMERICAN MADE/INTERNATIONAL STYLE• DD: Dutch Style — All Milks

First: Glengarry Fine Cheese div of Glengarry Cheesemaking Inc., Lan-caster, Ontario, Lankaaster Aged.

Second: Oakdale Cheese & Special-ties, Oakdale, Calif., Gouda.

Third: Edelweiss Creamery, Monticello, Wis., Gouda Cellar Aged — Grass-Based.

Third: Old Europe Cheese Inc., Ben-ton Harbor, Mich., Edam Ball.• DF: Flavor Added — Dutch Style — Spices, Herbs, Seasonings, Fruits — All Milks

Turn to DUTCH, page 10 a

http://www.klondikecheese.com/




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

• Natural Cheese – Aged, Block, Loaf, Shred, Diced & Slices

• Aging Programs for Parmesan, Romano, Asiago & Cheddar

• Butter Products – Imported & Domestic Butter, Salted orUnsalted, Anhydrous Milkfat & AMF Blends

• Hard Grating Cheese – Dried, Grated, Shredded &Blended; Private Label Available: 3 oz.–50 lb.

• Processed Cheese – Block, Loaf, Shred, Diced &Slices; including Restricted Melt

• Undergrades for Processing

• Dry Dairy Powders – Whole Milk Powder & Non Fat Dry Milk

• Analog Cheese – Block, Loaf, Shred, Diced & Slices

• Ask about our Market Price Protection Service

Please contact: Ken Meyers, David Raff, Pat Brennan or Bev RottToll Free (877) 258-9600 • (973) 258-9600

www.mctdairies.com

YOUR SINGLE SOURCEFor Cheese AND DAiry iNgreDieNts

First: Holland’s Family Cheese LLC, Thorp, Wis., Marieke Gouda Cumin.

Second: Holland’s Family Cheese LLC, Thorp, Wis., Marieke Gouda Black Mustard.

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

First: Eagle Mountain Farmhouse Cheese Co., Granbury, Texas, Birdville Reserve.

Second: Montforte Dairy, Stratford, Ontario, Abondance.

Third: Hahn’s End, Phippsburg, Maine, Petit Poulet.

Third: Sartori Co., Plymouth, Wis., Sartori Reserve BellaVitano Gold.• DE: Emmental Style — Made From Cow’s Milk with Eye Formation

Second: Agropur Fine Cheese, Saint Hubert, Quebec, OKA L’Artisan.

Third: Farmers Cooperative Dairy Ltd., Saint John’s, Newfoundland, Farm-ers Swiss.• DG: Open Category — Made From Goat’s Milk

First: Fromagerie Fritz Kaiser, Noyan, Quebec, Tomme Haut Richelieu.

Second: Baetje Farms LLC, Blooms-dale, Mo., Sainte Genevieve.

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

Third: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Mountain Goat Dairy Queso De Mano.• DS: Open Category — Made From Sheep’s Milk or Mixed Milks

First: Carr Valley Cheese Co. Inc., La Valle, Wis., Caso Bolo Mellage.

Second: Fifth Town Artisan Cheese Co., Picton, Ontario, Fellowship.

Second: Tumalo Farms, Bend, Ore., Rimrocker.

Third: Sartori Co., Plymouth, Wis., Sartori Limited Edition Pastorale Blend.

Turn to CONTEST, page 11 a

DUTCHContinued from page 9

E. CHEDDARS• EA: Aged Cheddar — All Milks, Aged Between 12 and 24 Months

First: Milton Creamery LLC, Milton, Iowa, Prairie Breeze.

Second: Fifth Town Artisan Cheese Co., Picton, Ontario, Premium Goat Cheddar, 12-24 months.

Third: Kraft Foods Inc., Waupaca, Wis., Aged Extra Sharp Cheddar.• EF: Cheddar with Sweet Flavorings, Fruits, Seasonings, Herbs, Spices, Alcohol/Spirits

First: Beehive Cheese Co. LLC, Uin-tah, Utah, Barely Buzzed.

Second: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Tuscan Cheddar.

Third: Beehive Cheese Co. LLC, Uintah, Utah, Seahive.

Third: Burnett Dairy Co-op, Grants-burg, Wis., Cheddar with Spice Blend.

Third: Rogue Creamery, Central Point, Ore., Chocolate Stout Cheddar.• EP: Cheddar Flavored with Sweet; Savory; Jalapeño; Chipotle; Red, Green Peppers; Black, White, Green Peppercorns; Garlic; Onions

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

Second: Grafton Village Cheese, Brattleboro, Vt., Grafton Duet.

Third: Beehive Cheese Co. LLC, Uintah, Utah, Big John’s Cajun Rub.

Third: September Farm Cheese, Honey Brook, Pa., Muffaletta Cheddar.

Third: Widmer’s Cheese Cellars, Theresa, Wis., Cheddar/Jalapenos.• EC: Cheddar — Made From Cow’s Milk, Aged Less Than 12 Months

First: Beehive Cheese Co. LLC, Uin-tah, Utah, Promontory.

Second: Kraft Foods Inc., Waupaca, Wis., Limited Edition Extra Sharp Cheddar.

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

First: Central Coast Creamery, Paso Robles, Calif., Goat Cheddar.

Second: Meyenberg Goat Milk Prod-

ucts, Turlock, Calif., Meyenberg Valley Goat Cheddar.

Third: Fifth Town Artisan Cheese Co., Picton, Ontario, Premium Goat Cheddar.

Third: Mt. Sterling Co-op Creamery, Mt. Sterling, Wis., Sterling Reserve/Raw Goat Milk Cave Aged Cheddar.• EX: Mature Cheddar Aged Between 25 and 48 Months

First: Agropur, Cheese and Function-al Products Division, Granby, Quebec, Agropur Grand Cheddar, Aged 3 Years.

Second : Beecher’s Handmade Cheese, Seattle, Four Year Flagship.

Third: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Vintage Choice Cheddar.

Third: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Vintage White Extra Sharp Cheddar.• EE: Mature Cheddar Aged Longer Than 48 Months

First: Agropur, Cheese and Func-tional Products Division, Granby, Quebec, Agropur Grand Cheddar, Aged 5 Years.

Second: DCI Cheese Co., Richfield, Wis., Black Diamond 5 Year Cheddar.

Third: Fromagerie Perron, St. Prime, Quebec, Doyen.• EW: Cheddar Wrapped in Cloth, Linen, Aged Up to 12 Months

First: Cows Creamery, Charlotte-town, Prince Edward Island, Avonlea Clothbound Cheddar.

Second: Bleu Mont Dairy, Blue Mounds, Wis., Bandaged Cheddar, Wrapped.

Third: Avalanche Cheese Co., Basalt, Colo., Hand Bandaged Goat Cheddar.

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

First: Finica Food Specialties Ltd., Mississauga, Ontario, Lindsay Ban-daged Goat Cheddar.

Second: Bleu Mont Dairy, Blue Mounds, Wis., Bandaged Cheddar, Wrapped.

Third: Beecher’s Handmade Cheese, Seattle, Flagship Reserve.F. BLUE MOLD CHEESES• FC: Rindless Blue-Veined — Made From Cow’s Milk

First: Saputo Cheese USA Inc., Lin-colnshire, Ill., Blue Cheese.

Second: DCI Cheese Co., Richfield, Wis., Salemville Blue Cheese.

Third: DCI Cheese Co., Richfield, Wis., Black River Gorgonzola.• FG: Rindless Blue-Veined — Made From Goat’s Milk

Second: Finica Food Specialties Ltd., Mississauga, Ontario, Celebrity Interna-tional Blue Goat Sliced.

Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Billy Blue.

Third: Montchevre-Betin Inc., Bel-mont, Wis., Chevre in Blue — Goat Milk Blue.• FS: Rindless Blue-Veined — Made From Sheep’s Milk or Mixed Milks

First: Hook’s Cheese Co. Inc., Mineral Point, Wis., Little Boy Blue.

Second: Shepherd’s Way Farms, Ner-strand, Minn., Big Woods Blue.

Third: Rogue Creamery, Central Point, Ore., Echo Mountain Blue.• FK: Blue-Veined — Made From Cow’s Milk with a Rind or External Coating

First: Rogue Creamery, Central Point, Ore., Rogue River Blue.

Second: Spring Day Creamery, Dur-ham, Maine, Spring Day Blues.

Third: Glengarry Fine Cheese div of Glengarry Cheesemaking Inc., Lan-caster, Ontario, Celtic Blue.• FL: Blue-Veined — Made From Goat’s Milk With a Rind or External Coating

First: Firefly Farms, Accident, Md., Mountain Top Bleu.

Second: Pure Luck Farm and Dairy, Dripping Springs, Texas, Hopelessly Bleu.

Third: Avalanche Cheese Co., Basalt, Colo., Midnight Blue.• FM: Blue-Veined — Made From Sheep’s Milk or Mixed Milk With a Rind or External Coating

First: La Maison d’affinage Maurice Dufour, Baie-Saint-Paul, Quebec, Le Bleu de Brebis de Charlevoix.

Second: La Moutonniere, Sainte-Helene-de-Chester, Quebec, Bleu La Moutonniere.

Third: Valley Shepherd Creamery, Long Valley, N.J., Crema De Blue.• FE: External Blue Molded Cheeses — All Milks

First: Westfield Farm, Hubbardston, Mass., Classic Blue Log.

Second : Westfield Farm, Hub-bardston, Mass., Bluebonnets.

Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Virgin Pine Native Blue.G. HISPANIC & PORTUGUESE STYLE CHEESES• GA: Ripened Category — Cotija, Flamingo Bolla, Freir, Queso Prato, Queso Añejo, Chihuahua, Etc. — All Milks

First: Emmi Roth USA Inc., Monroe, Wis., Gran Queso Reserve.

Second: Emmi Roth USA Inc., Mon-roe, Wis., Gran Queso.

Third: Karoun Dairies Inc., Sun Val-ley, Calif., Cotija.• GC: Fresh Unripened Category

http://www.mctdairies.com/


August 12, 2011 — CHEESE MARKET NEWS® 11 R E T A I L I N G P E R S P E C T I V E S



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— Queso Blanco (including Queso De Puna and Campesino), Queijo Blanco, Acoreano, Quesadilla, Queso Crema, Queso Andino — All Milks

Second: Karoun Dairies Inc., Sun Valley, Calif., Queso Blanco.

Third: Karoun Dairies Inc., Sun Val-ley, Calif., Panela.• GF: Flavor Added (Spices, Herbs, Seasoning, Fruits) — Queso Enchilado, Queso De Apoya, Queso D’Autin — All Milks

Second: Samish Bay Cheese, Bow, Wash., Queso Jalapeno.

Third: Mozzarella Co., Dallas, Queso Blanco with Chiles.H. ITALIAN TYPE CHEESES• HP: Pasta Filata Types — Provolone, Caciocavallo — All Milks

First: Saputo Dairy Products Canada G.P., Saint-Adolphe Dhoward, Quebec, Provolone.

Second: Sorrento Lactalis, Nampa, Idaho, Whole Milk Low Moisture Pasta Filata.

Third: BelGioioso Cheese Inc., Den-mark, Wis., Sharp Provolone Mandarino.• HA: Grating Types — Reggianito, Sardo, Domestic Parmesan — All Milks (Romano made only from cow’s or goat’s milk and not from sheep’s milk)

First: Sartori Co., Plymouth, Wis., Sartori Parmesan.

Second: Park Cheese Co. Inc., Fond du Lac, Wis., Vegetarian Parmesan.

Third: Arthur Schuman Inc., Ver-non, Calif., Cello Riserva Copper Kettle Parmesan.• HM: Mozzarella Types — Brick, Scamorza, String Cheese — All Milks

First: Fiscalini Cheese Co., Modesto, Calif., Scamorza.

Second: Liuzzi Angeloni Cheese, North Haven, Conn., Scamorza.

Third: Calabro Cheese, East Haven, Conn., Whole Milk Low Moisture Moz-zarella.

Third: Sorrento Lactalis Inc., Buf-falo, N.Y., Whole Milk High Moisture Mozzarella — Retail.• HY: Fresh Mozzarella — 8 ounce or More (Balls or Shapes) — All Milks

First: BelGioioso Cheese Inc., Denmark, Wis., Fresh Mozzarella Ther-moform.

Second: Calabro Cheese, East Haven, Conn., Fior Di Latte.

Second: Point Reyes Farmstead Cheese Co., Point Reyes Station, Calif., Fresh Mozzarella.

Third: International Cheese Co. Ltd., Toronto, Ontario, Santa Lucia Buffalo Mozzarella.• HZ: Fresh Mozzarella — Under 8 ounces (Ovalini, Bocconcini, Ciliegine Sizes) — All Milks

Second: BelGioioso Cheese Inc., Denmark, Wis., Fresh Mozzarella Water.

Third: Liuzzi Angeloni Cheese, North Haven, Conn., Fresh Mozzarella — Ovoline.• HB: Burrata — Fresh Mozzarella Encasing a Distinctly Separate, Softer Curd and Cream, or Other Soft Cheese, Core — All Milks

First: BelGioioso Cheese Inc., Den-

mark, Wis., Burrata.Second: Liuzzi Angeloni Cheese,

North Haven, Conn., Burrata.Third: Belfiore Cheese Co., Berkeley,

Calif., Burrata.Third: Maplebrook Fine Cheese,

Bennington, Vt., Burrata.I. FETA CHEESES• IC: Feta — Made From Cow’s Milk

Second: Karoun Dairies Inc., Sun Valley, Calif., Basket Feta.

Third: Parmalat Canada Inc., Lanark, Ontario, Black Diamond Feta.• IG: Feta — Made From Goat’s Milk

First: Karoun Dairies Inc., Sun Valley, Calif., Basket Goat Feta.

Second: Shepherd’s Dairy Products, Tooele, Utah, Fine Feta — Plain.

Third: Goat’s Pride Dairy at McLennan Creek, Abbotsford, British Columbia, Feta.

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

Third: Willow Moon Farm, Plainfield, Vt., Feta.• IS: Feta — Made From Sheep’s Milk or Mixed Milks

First: Hidden Springs Creamery, Westby, Wis., Farmstead Feta.

Second: La Moutonniere, Sainte-Helene-de-Chester, Quebec, Feta.

Third: Meadowood Farms, Cazeno-via, N.Y., Meadowood Farms Sheep’s Milk Feta.•IF: Flavor Added — Spices, Herbs, Seasoning, Fruits — All Milks

First: Klondike Cheese Co., Monroe, Wis., Tomato & Basil Feta.

Second: Neighborly Farms of Ver-mont, Randolph Center, Vt., Organic Pepper Feta.

Third: Goat’s Pride Dairy at McLen-nan Creek, Abbotsford, British Columbia, Cranberry Caprabella.

Third: La Moutonniere, Sainte-Helene-de-Chester, Quebec, Feta with Herbs.J. LOW FAT/LOW SALT CHEESES• JL: Fat Free and Lowfat Cheeses

Second: Fromagerie Le Détour, Notre-Dame-Du-Lac, Quebec, La Dame du Lac.

Third: Fromagerie Bergeron, Saint Antoine De Tilly, Quebec, 6 Percent Pourcent.• JR: Light/Lite and Reduced Fat Cheeses

First: Fromagerie Fritz Kaiser, Noyan, Quebec, Empereur Light.

Second: Cabot Creamery Coopera-tive, Montpelier, Vt., Cabot 50 Percent Reduced Fat Cheddar.

Third: Tillamook County Creamery Association, Tillamook, Ore., Tillamook Reduced Fat Monterey Jack.

CONTESTContinued from page 10

Turn to LIGHT, page 12 a

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http://www.cedargrovecheese.com/



NEWS/BUSINESSLIGHTContinued from page 11


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• JF: Flavor Added — Spices, Herbs, Seasonings, Fruits — All Milks

First: Coach Farm, Pine Plains, N.Y., Coach Farm Reduced Fat Honey and Lemon Spread.

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

Third: Alouette Cheese USA LLC, New Holland, Pa., Alouette Light Spin-ach Artichoke.K. FLAVORED CHEESES• KC: Cheeses Flavored with All Peppers (Chipotle, Jalapeño, Chiles, Etc.) — All Milks

Second: Damafro Inc., St. Damase, Quebec, Les Bouchées Saveur Mexi-caine.

Third: Brunkow Cheese of Wiscon-sin, Darlington, Wis., Brun-uusto with Jalapeno.• KF: Cheeses Flavored with Herbs, Fruits, Vegetables, Flowers, Syrups — All Milks

First: LaClare Farms Specialties LLC, Chilton, Wis. Evalon with Fenu-greek.

Second: Shepherds Dairy Products, Tooele, Utah, Funshine-Hickory Garlic.

Third: Sartori Co., Plymouth, Wis., Sartori Reserve Espresso BellaVitano.• KP: Cheeses Flavored with Crushed or Whole Peppercorns or Savory Spices — All Milks

First: Sartori Co., Plymouth, Wis., Sartori Reserve Black Pepper Bel-laVitano.

Second: Fromagerie Bergeron, Saint Antoine De Tilly, Quebec, Coureur des Bois.

Third: Formaggio Italian Cheese

Specialties LLC, Hurleyville, N.Y., Onion Prosciutto Roll.• KH: Flavor Added Havarti — Spices, Herbs, Seasonings, Fruits — All Milks

Second: Klondike Cheese Co., Mon-roe, Wis., Dill Havarti.

Third: Agropur Fine Cheese, Saint Hubert, Quebec, Havarti Jalapeno.

Third: Edelweiss Creamery, Monti-cello, Wis., Onion Havarti.• KJ: Flavor Added Monterey Jack — All Milks

First: Haystack Mountain Goat Dairy, Longmont, Colo., Haystack Mountain Goat Dairy Green Chile Jack.

Second: Rumiano Cheese Co., Cres-cent City, Calif., Pepper Jack.

Third: Saputo Cheese USA Inc., Lincolnshire, Ill., Pepper Jack.L. SMOKED CHEESES• LC: Open Category — Made From Cow’s Milk

First: Holland’s Family Cheese LLC, Thorp, Wis., Marieke Gouda Smoked Cumin.

Second: Mt. Townsend Creamery, Port Townsend, Wash., Campfire.

Third: Emmi Roth USA Inc., Monroe, Wis., Rofumo.• LG: Open Category — Made From Goat’s Milk, Sheep’s Milk or Mixed Milks

First: Westfield Farm, Hubbardston, Mass., Hickory Smoked Capri.

Second: Rivers Edge Chevre, Logs-den, Ore., Up in Smoke.

Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Smoked Marisa.• LM: Smoked Italian Styles (Mozzarella, Scamorza, Bocconcini, Ovalini, Etc.)

First: Belfiore Cheese Co., Berkeley, Calif., Naturally Smoked Mozzarella.

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

Third: Burnett Dairy Co-op, Grants-burg, Wis., Smoke Mozzarella String.• LD: Smoked Cheddars

First: Parmalat Canada Inc., Lanark, Ontario, Balderson Double Smoked Cheddar.

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

Third: Beecher’s Handmade Cheese, Seattle, Smoked Flagship.M. FARMSTEAD CHEESES• MA: Open Category — All Milks (Aged Up To 60 Days — Over 50 percent Moisture)

First: Doe Run Dairy, Coatsville, Pa., Hummingbird.

Second: Fromagerie Au Gré Des Champs, St. Jean Sur Richelieu, Quebec, Le Pont-Blanc.

Third: Crave Brothers Farmstead Cheese LLC, Waterloo, Wis., Petit Frere Reserve.• MC: Open Category Cow’s Milk Cheeses — Semisoft (Aged Over 60 Days — Between 39-50 percent Moisture)

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

Second: Holland’s Family Cheese, Thorp, Wis., Marieke Gouda Belegen (4-6 months Aged).

Second: Mansfield Creamery, Mor-risville, Vt., Inspiration.

Third: Cato Corner Farm LLC, Col-chester, Conn., Dairyere.

Third: Thistle Hill Farm, North Pomfret, Vt., Tarentaise.• ME: Open Category Cow’s Milk Cheeses — Hard (Aged Over 60 Days — Less Than 39 percent Moisture)

First: Fromagerie Du Presbytère, Ste-Elizabeth, Quebec, Louis d’Or.

Second: Farms for City Kids Founda-tion, Reading, Vt., Tarentaise.

Third: Shatto Milk Co., Osborn, Mo., Gouda.• MG: Open Category Goat’s Milk Cheeses (Aged Over 60 Days)

First: Tumalo Farms, Bend, Ore., Classico.

Second: Chèvrerie Fruit d’une Pas-sion, Neuville, Quebec, Tomme des Joyeux Fromagers.

Turn to FARMSTEAD, page 15 a

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EQUIPMENT 1•

CHEESE CUTTERSTHAT

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General Machinery corporationP.O. BOx 717

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GREAT LAKES SEPARATORS, INC.E1921 County Rd J • Kewaunee, WI 54216 • Fax: (920) 863-6485 • Email: [email protected]



EQUIPMENT 1•

• FLOORING 4

M & W PROTECTIVE COATINGS installs USDA approved heavy duty fiberglass floors, walls and tank linings — also epoxy systems and tile grouting. 2239 -- 16 3/4 Avenue, Rice Lake, WI 54868; (715) 234-2251. TFN / 4

FOR ALL YOUR SEPARATOR NEEDS: Top quality, reconditioned machines at unbeatable prices. For more information, call Dave Lambert, Great Lakes Separators at (920) 863-3306 or email [email protected]

JUST ARRIVED. WESTFALIA SEPARATORS: Models MSA 160 AND MSA 200. Call Dave Lambert today at Great Lakes Separators at (920) 863-3306 or email [email protected]

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BUSINESS SERVICES 3•

EQUIPMENT WANTED 2•WANTED: Top Dollar Paid for 640 or Barrel Cheese Vacuum Chambers. Please call Bob at (920) 660-1293 or email [email protected]

PLANTS: SALE/LEASE 5•



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HELP WANTED 7• HELP WANTED 7•

CLASSIF IED ADVERTIS ING

WESTERN REGIONAL SALES MANAGERSeparators, Inc., North America’s leading centrifuge service provider, is seeking a professional, results oriented sales manager to be based in Western States, preferably California. Candidates must have proven sales track record in dairy / food processing industries, having demonstrated success in capturing new business, managing B2B relationships and driving customer satisfaction and profi table growth.

Accountabilities include: maximizing sales of centrifuge services, parts and remanufactured equipment, developing a comprehensive understanding of territory and customer needs, improving the company’s market share and reputation in the markets we serve and providing market feedback and recommendations to help drive continuous improvement in the company’s offerings.

Candidates should meet the following qualifi cations:• 5+ years direct selling experience in dairy / food industry• Proven territory management skills• Excellent interpersonal, communication and presentation skills• Basic computer skills• Extensive travel required

Compensation is commensurate with experience. Benefi ts include health/ dental/ life/ disability insurance, 401K, vacation and holidays. Interested parties should send resume and salary requirements to:

SEPARATORS, INC.

Attn: Human Resources5707 W. Minnesota St.Indianapolis, IN 46241

WEEKEND SHIFT SUPERVISOR

6 a.m. to 6 p.m. (12-hour shifts)Crystal Farms, a leader in the packaged dairy foods industry, currently has an opening for an experienced Weekend Shift Supervisor to ensure quality and efficiency in production and sanitation by performing a variety of tasks.

This position covers both production and sanitation functions of the weekend crew. The weekend crew will cover Friday through Sunday and run 12 hr. shifts. This position is required to work Wednesday afternoons. Responsibilities include but are not limited to: monitoring production and employees to ensure that all safety and quality standards are met; preparing equipment and work assignments; scheduling employees by anticipating production needs; and performing janitorial duties such as cleaning the manufacturing plant, offices and production equipment.

Qualifications: Minimum one year specialized or technical training beyond high school in business admin. or related field; one year supervisory experience in production and/or sanitation environment or an equivalent combination of education and experience/knowledge of relevant federal, state and local laws and regulations.

Crystal Farms offers a team-oriented working environment, competitive salary, comprehensive benefits package and outstanding career opportunities. Interested applicants are invited to submit a confidential re-sume to:

Crystal FarmsAttn: Human Resources

P.O. Box 340 • 480 N. CP AveLake Mills, WI 53551

Fax: [email protected]

— Equal Opportunity Employer —No Aagencies/No Phone Calls Please!

WEEKEND SHIFT SUPERVISOR

6 a.m. to 6 p.m. (12-hour shifts)

Crystal Farms, a leader in the packaged dairy foods industry, currently has an opening for an experienced Weekend Shift Supervisor to ensure quality and efficiency in production and sanitation by performing a variety of tasks.

This position covers both production and sanitation functions of the weekend crew. The weekend crew will cover Friday through Sunday and run 12 hr. shifts. This position is required to work Wednesday afternoons. Responsibilities include but are not limited to: monitor-ing production and employees to ensure that all safety and quality standards are met; preparing equipment and work assignments; scheduling employees by anticipating production needs; and performing janitorial duties such as cleaning the manufacturing plant, offices and production equipment.

Qualifications: Minimum one year special-ized or technical training beyond high school in business admin. or related field; one year supervisory experience in production and/or sanitation environ-ment or an equivalent combination of education and experience/knowledge of relevant federal, state and local laws and regulations.

Crystal Farms offers a team-oriented working environment, competitive salary, comprehensive benefits package and outstanding career opportunities. Interested applicants are invited to submit a confidential re-sume to:

Crystal FarmsAttn: Human Resources

P.O. Box 340 • 480 N. CP AveLake Mills, WI 53551

Fax: [email protected]

— Equal Opportunity Employer —No Aagencies/No Phone Calls Please!

CHEESE/DAIRY 12•

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HELP WANTED 7•

POSITIONS WANTED 8•

STORAGE 13•

supports a higher forecast dairy herd, recent hot, humid weather and rela-tively high priced feed may constrain the growth in milk per cow, the report says. Milk production in 2012 is forecast at 198.8 billion pounds, reflecting a larger herd in the first part of 2012 but slightly slower growth in milk per cow.

Commercial exports for 2011 are forecast higher on the strength of butterfat exports. The dairy imports forecast is lowered reflecting lower imports of cheese and milk proteins. Trade forecasts for 2012 are unchanged.

Tighter milk supplies are expected to support higher product prices, but softening international prices will likely weigh on U.S. nonfat dry milk (NDM) markets. Thus, cheese, butter, and whey prices are forecast higher for 2011, but NDM is forecast lower. Cheese now is forecast to average $1.855-$1.875 per pound in 2011, while butter is forecast at $1.955-$1.995 and dry whey is forecast at $0.480-$0.500. NDM is forecast at $1.500-$1.520, down from the $1.520-$1.550 forecast last month.

Based on higher forecast cheese and whey prices, the 2011 Class III price is raised to $18.40-$18.60 per hundredweight, up from the $18.00-$18.30 forecast last month. However, the lower forecast NDM prices will outweigh higher butter prices and the Class IV price forecast is reduced to $19.05-$19.35, down from $19.15-$19.55 in last month’s forecast. The all-milk price forecast is raised to $20.30-$20.50 for 2011, up from $20.00-$20.30 in last month’s report.

For 2012, NDM prices are forecast lower on expected weaker early-year demand, but cheese prices are forecast slightly higher. Forecast butter and whey prices are unchanged from last month. The Class III price is raised 10 cents from last month’s forecast to $16.10-$17.10, reflecting higher forecast cheese prices. The 2012 Class IV price forecast now is $16.45-$17.55, down 5 cents from last month. The 2012 all-milk price is forecast at $17.80-$18.80, up 5 cents from last month. CMN

USDAContinued from page 1

ARLAContinued from page 1

produced at Arla’s two U.S. dairies in Kaukauna, Wis., and Muskegon, Mich. One-third is produced and imported from Arla’s dairies in Denmark. Arla Foods Hollandtown, which produces Havarti, Gouda, Edam, Fontina and Muenster now has been expanded to keep pace with rising sales, Hjorth says.

“With the expansion now completed, we’ll be in a stronger position to meet demand and service both existing and new customers,” she says.

F o r m o r e i n f o r m a -tion visit, arla.com. CMN

http://www.separatorsinc.com/

http://www.crystalfarms.com/

http://www.dairyproductsmarketing.com/

http://www.wagcheese.com/


NEWS/BUSINESS



FARMSTEADContinued from page 12

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Mail to: Subscriber Services • CHEESE MARKET NEWS • P. O. Box 628254 • Middleton, WI 53562 Phone (608) 831-6002 • Fax (608) 831-1004 • E-mail [email protected] • www.cheesemarketnews.com

Second: Yellow Springs Farm LLC, Chester Springs, Pa., Fieldstone.

Third: Capriole, Greenville, Ind., Mont St. Francis.• MS: Open Category Sheep’s Milk and Mixed Milk Cheeses (Aged Over 60 Days)

First: Lark’s Meadow Farms, Rex-burg, Idaho, Dulcinea.

Second: Bonnieview Farm, Crafts-bury Common, Vt., Ben Nevis.

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

Third: Everona Dairy, Rapidan, Va., Stony Man.• MF: Open Category For All Cheeses with Flavorings Added — All Milks

First: Ruggles Hill Creamery, Hard-wick, Mass., Lea’s Great Meadow.

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

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

Third: Fromagerie La Station Inc., Compton, Quebec, Raclette de Compton au Poivre.N. FRESH GOAT’S MILK CHEESES• NO: Fresh Goat Rindless (Black Ash Coating Permitted) Extruded or in Containers, Cups, Tubs, Cryovac Bags

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

Second: Montchevre-Betin Inc., Belmont, Wis., Crumbled Goat Cheese.

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

Third: Woolwich Dairy, Orangeville, Ontario, Woolwich Dairy Chevrai Original.• NS: Fresh Goat Cheese — Hand Shaped, Formed or Molded

First: Baetje Farms LLC, Blooms-dale, Mo., Coeur de la Crème Plain.

Second: Pure Luck Farm and Dairy, Dripping Springs, Texas, Basket Molded Chevre.

Third: Vermont Butter & Cheese Creamery, Websterville, Vt., Vermont Fresh Crottin.

• NF: Cheeses Flavored — FloralFirst: Briar Rose Creamery, Dundee,

Ore., Briar Rose Creamery Chocolate-Goat Cheese Truffles.

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

Third: Mackenzie Creamery, Hiram, Ohio, Apricot Ginger.

Third: Mackenzie Creamery, Hiram, Ohio, Cognac Fig.• NH: Cheeses Flavored — Herbal

First: Mozzarella Co., Dallas, Hoja Santa Goat Cheese.

Second: Stone Hollow Creamery, Harpersville, Ariz., Chive Blossom Log.

Second: Westfield Farm, Hub-bardston, Mass., Herb Garlic Capri.

Third: Cypress Grove Chevre, Ar-cata, Calif., Purple Haze.• NP: Cheeses Flavored — Peppers/Spice

First: Baetje Farms LLC, Blooms-dale, Mo., Coeur de la Crème Three Pepper.

Second: Finica Food Specialties, Mississauga, Ontario, Celebrity Inter-national Chevre Pesto.

Third: Baetje Farms, Bloomsdale, Mo., Coeur de la Crème Garlic and Chives.O. FRESH SHEEP’S MILK CHEESES• OO: Open Category

First: Les Fromages du Verger, St.-Joseph-du-Lac, Quebec, Le Louchè.

Second: La Moutonniere, Sainte-Helene-de-Chester, Quebec, Cabanon.

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

First: Hidden Springs Creamery, Westby, Wis., Driftless Cranberry.

Second: Hidden Springs Creamery, Westby, Wis., Driftless Maple.

Third: Hidden Springs Creamery, Westby, Wis., Driftless Honey Lavender.P. MARINATED CHEESES• PC: Open Category — Made From Cow’s Milk, Marinated in Liquids and Ingredients

First: Formaggio Italian Cheese Spe-cialties LLC, Hurleyville, N.Y., Grilled Vegetable with Ciliegine.

Second: Karoun Dairies Inc., Turlock, Calif., Marinated hand braided String.

Third: Sartori Co., Plymouth, Wis., Sartori Reserve Merlot BellaVitano.• PG: Open Category — Made From Goat’s Milk, Marinated in Liquids and Ingredients

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

Second: Happy Days Dairies Ltd., Salmon Arm, British Columbia, Goat Cheese Balls in Herb and Oil — 100 grams.

Third: Carr Valley Cheese Co. Inc., La Valle, Wis., Sweet Vanilla Cardona.• PS: Open Category — Made From Sheep’s or Mixed Milks, Marinated in Liquids or Ingredients

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

Third: Meadowood Farms, Cazeno-via, N.Y., Meadowood Farms — Curds of Endearment.Q. CULTURED MILK PRODUCTS• QC: Cultured Products — Made From Cow’s Milk

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

Second: Traders Point Creamery, Zionsville, Ind., Cottage Cheese.

Third: Cowgirl Creamery, Petaluma, Calif., Cottage Cheese.

Third: Redwood Hill Farm & Cream-ery Inc., Sebastopol, Calif., Lactose Free Lowfat Plain Kefir.• QG: Cultured Products — Made From Goat’s Milk

Second: Redwood Hill Farm & Creamery Inc., Sebastopol, Calif., Tra-ditional Plain Kefir.

Third: Happy Days Dairies Ltd., Salmon Arm, British Columbia, Goat Milk Kefir — 500 milliliters.• QA: Cultured Products/Flavor Added — Spices, Herbs, Seasonings, Fruits — All Milks

Second: Karoun Dairies Inc., Tur-lock, Calif., Creamy Ranch Labne.

Third: Karoun Dairies Inc., Turlock, Calif., Spicy Garden Vegetable Labne.• QF: Crème Fraiche Products — Made From Cow’s Milk

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

Second: Bellwether Farms, Peta-luma, Calif., Crème Fraiche.

Third: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Crème Fraiche.• QY: Yogurts/Plain — Made From Cow’s Milk with No Additional Ingredients

Second: Redwood Hill Farm & Creamery Inc., Sebastopol, Calif., Lac-tose Free Lowfat Plain Yogurt.

Third: Beurrerie du Patrimoine, Compton, Quebec, Plain Cow Yogurt.• QD: Yogurts/Plain — Made From Goat’s Milk with No Additional Ingredients

First: Sierra Nevada Cheese Co., Willows, Calif., Capretta Goat Yogurt Rich & Creamy, Plain.

Second: Redwood Hill Farm & Creamery Inc., Sebastopol, Calif., Plain Yogurt.

Third: Beurrerie du Patrimoine, Compton, Quebec, Plain Goat Yogurt.

Third: Coach Farm, Pine Plains, N.Y., Coach Farm Goat Milk Yogurt, Plain.• QE: Yogurts/Plain — Made From Sheep’s Milk with No Additional Ingredients

First: Best Baa Dairy, Conn, Ontario, Sheepmilk Yogourt.

Second: La Moutonniere, Sainte-Helene-de-Chester, Quebec, Royogourt.

Third: Appleton Creamery, Apple-ton, Maine, Yogurt.

Third: Valley Shepherd Creamery, Long Valley, N.J., Ewegurt.• QQ: Yogurts/Flavor Added — All Milks

First: Old Chatham Sheepherding Co., Old Chatham, N.Y., Sheep’s Milk Yogurt — Ginger.

Turn to YOGURTS, page 16 a


http://nelsonjameson.com/

Reprinted with permission from the Aug. 12, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Aug. 12, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com


NEWS/BUSINESSYOGURTSContinued from page 15


Wisconsin MilkMarketing Board, Inc.

8418 Excelsior Dr.Madison, WI 53717

EatWisconsinCheese.com

BRAVO!Congratulations to Wisconsin’s cheesemakers for the superlative results achieved at the 2011 American CheeseSociety Contest. Wisconsin’s cheesemakers claimed 77 awards,22 of them first place awards.

The following cheesemakers are ACS award-winners.

Arthur Schuman Inc.

BelGioioso Cheese Inc.

Bleu Mont Dairy

Brunkow Cheese of Wisconsin

Burnett Dairy Cooperative

Carr Valley Cheese

Cedar Grove Cheese Inc.

Crave Brothers Farmstead Cheese

CROPP Cooperative/Organic Valley

DCI Cheese Company

Edelweiss Creamery

Emmi-Roth USA

Hidden Springs Creamery

Holland's Family Cheese

Hook's Cheese Company, Inc.

Klondike Cheese Company

Kraft Foods Company

LaClare Farms Specialties, LLC

Montchevre-Betin, Inc.

Mt. Sterling Co-op Creamery

Park Cheese Company, Inc.

Saputo Cheese USA

Sartori Company

Uplands Cheese Company

Widmer's Cheese Cellars

Second: Bellwether Farms, Petalu-ma, Calif., Blackberry Sheep Milk Yogurt.

Third: Three Happy Cows LLC, Dallas, Three Happy Cows Blueberry Drinkable Yogurt.

Third: Three Happy Cows LLC, Dallas, Three Happy Cows Plain Drinkable Yogurt.R. BUTTERS• RC: Salted Butter — Made From Cow’s Milk With or Without Cultures

First: Fromagerie L’Ancêtre Inc., Becancour, Quebec, L’Ancêtre Organic Salted Butter.

Second: Parmalat Canada Inc., La-nark, Ontario, Lactantia Salted Butter.

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

Cultured Butter — Lightly Salted.• RO: Unsalted Butter — Made From Cow’s Milk With or Without Cultures

Second: CROPP Cooperative/Or-ganic Valley, Lafarge, Wis., Organic European Style Cultured Butter.

Second: Parmalat Canada Inc., La-nark, Ontario, Lactantia Unsalted Butter.

Third: Cabot Creamery Cooperative, Montpelier, Vt., Cabot Unsalted Butter.• RM: Butter — Made From Goat’s, Sheep’s or Mixed Milks

First: Meyenberg Goat Milk Prod-ucts, Turlock, Calif., Meyenberg Euro-pean Style Goat Butter.• RF: Flavor Added — Spices, Herbs, Seasonings, Fruits — All Milks

Third: Formaggio Italian Cheese Specialties LLC, Hurleyville, N.Y., Betta Butter Peanut Butter Chip.

S. CHEESE SPREADS• SC: Open Category — Cold Pack Style, Made From Cow’s Milk

Second: Kraft Foods, Lowville, N.Y., Temp Tee.

Third: Brunkow Cheese of Wis-consin, Darlington, Wis., Blue Cheese Spread.• SG: Open Category — Cold Pack Style, Made From Goat’s, Sheep’s or Mixed Milks

Third: Shepherds Dairy Products, Tooele, Utah, Bravo Heights Whisper.• SF: Cold Pack Cheese Food and Cheese Spreads with Flavor Added — Spices, Herbs, Seasonings, Fruits — All Milks, Maximum Moisture 44 percent

First: Mozzarella Co., Dallas, Pecan Praline Mascarpone.

Second: Brunkow Cheese of Wiscon-sin, Darlington, Wis., Raw Milk Cheddar Spread with Hatch Chile.

Third: Redwood Hill Farm & Cream-ery Inc., Sebastopol, Calif., Three Pep-percorn Chevre.• SA: Open Category — Spread with Flavors Using a Base with Moisture — All Milks

First: Kraft Foods, Lowville, N.Y., Garden Vegetable Spread.

Second: Kraft Foods, Lowville, N.Y., Spinach Artichoke Spread.

Third: Happy Days Dairies Ltd., Salmon Arm, British Columbia, Probi-otic Goat Cheese Spread — 280 grams.T. AGED SHEEP’S MILK CHEESES• TO: Open Category

First: Carr Valley Cheese Co. Inc., La Valle, Wis., Cave Aged Marisa.

Second: Fromagerie Nouvelle France, Neuville, Quebec, Zacharie Cloutier.

Second: Hidden Springs Creamery, Westby, Wis., Ocooch Reserve.

Third: Lark’s Meadow Farms, Rex-burg, Idaho, Dulcinea Extra Reserve.U. AGED GOAT’S MILK CHEESES • UG: Open Category

First: LaClare Farms Specialties LLC, Chilton, Wis., Evalon.

Second: Chèvrerie du Buckland, Buckland, Quebec, Tomme du Maréchal.

Third: Appleton Creamery, Apple-ton, Maine, Chevre Wrapped in Bran-died Grape Leaf.V. WASHED RIND CHEESES• VC: Open Category — Made From Cow’s Milk

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

Second: Agropur Fine Cheese, Saint Hubert, Quebec, Champfleury.

Third: Fifth Town Artisan Cheese Co., Picton, Ontario, Rose Haus.

Third: Upper Canada Cheese Co., Jordan Station, Ontario, Niagara Gold.• VG: Open Category — Made From Goat’s Milk

First: Baetje Farms LLC, Blooms-dale, Mo., Fleur de la Vallee.

Second: Carr Valley Cheese Co. Inc., La Valle, Wis., River Bend Goat.

Third: Fifth Town Artisan Cheese Co., Picton, Ontario, Cape Vessey.• VS: Open Category — Made From Sheep’s Milk or Mixed Milks

First: La Maison d’affinage Mau-rice Dufour, Baie St.-Paul, Quebec, La Tomme d’Elles.

Second: Best Baa Dairy, Conn, On-tario, Mouton Rouge.

Second: Hidden Springs Creamery, Westby, Wis., Ocooch.

Third: Hidden Springs Creamery, Westby, Wis., Meadow Melody.• VA: Cheeses Aged More than 90 Days with up to 44 percent Moisture — All Milks

First: Uplands Cheese Co., Dod-geville, Wis., Pleasant Ridge Reserve.

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

Third : Widmer’s Cheese Cel-lars, Theresa, Wis., Washed Rind Traditional Brick . CMN

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Documents

INSIDE Rogue River Blue from Rogue Creamery wins ACS …made using autumnal equinox milk from Brown Swiss and Holstein cow’s milk. The cows graze in 1,650-foot elevation pastures