Saputo Inc.

• In 1954, Mr. Lino Saputo, persuades his father, Giuseppe to go into business. With $500 to spend on some simple equipment and with a single bicycle for making deliveries, the Saputo family founds the company that bears their name.

Saputo Inc-Today

• Saputo Inc is comprised of 2 sectors and 5 division

• Saputo Markets in 3 food segments: Foodservice, Retail, and Industrial.

• Top 12 in the world

Number of employees 9700

Number of Plants 48

•Dairy Products Sector 46

•Canada 26

•United States 15

•Argentina 2

•Germany 1

•United Kingdom 1

•Grocery Products Sector 2

Products sold in over 40 countries around the world

Saputo Cheese USA Inc.

• 2,733 Employees

• Among the top 2 cheese producers in United States

• One of the leading Mozzarella producers

• #1 String Cheese Brands

• One of the Leading Italian Hard Cheese manufactures

• # 1 Brand of Blue Cheese

Mozzarella / Provolone

Mozzarella / ProvoloneOffered in whole milk and part skim varieties, and in convenient pack sizes and forms to meet the needs of your operation.

Forms:o Loaveso Shredso Dicedo Blendso Sticks

Varieties:o Saputo Premium Gold Mozzarella – Highest quality flavor and texture, and offers very high yield.

oTraditional Mozzarella – Provides authentic menu performance, traditional flavor and great stretch.

oPizza Cheese- Superior value, available in a wide array of sizes and a mild, buttery sweet flavor.

o Provolone- With a firm texture, provolone has a mild, smoky flavor

Specialty Cheese

Specialty CheeseA Selection of specialty cheeses to give your menu a unique appeal.

Forms:o Crumbledo Wheelso Loaveso Blockso Tubs/ Pails

Varieties:o Blue – Aged to perfection, offering rich consistent flavoroGorgonzola – Soft and creamy, authentic flavoroFeta- Classic Greek cheese that is white and crumbly with rich, tangy flavor.o Swiss- A pale yellow cheese with a slightly nutty flavor.o Lorraine- A one of a kind, low sodium sandwich cheeseo Ricotta – Rich, fresh, moist cheese with a slightly sweet flavoroGouda-Rich, buttery, slightly sweet flavor and smooth, creamy texture

Aged Italian

A wide array of hard cheeses with distinctive flavors well suited for a variety of applications.

Forms:o Wheelso Shredso Loaveso Gratedo Shaved

Varieties:o Asiago – Sweeter, smoother and nuttier than Parmesan. Available in mild, mellow and aged.o Parmesan – Classic Parmesan taste with a subtle, nutty flavor.o Romano –Pale yellow Romano is very firm and mostly used for gratingo Fontinella®- Distinctively smooth with a hint of sharpnesso Kasseri – Bold, slightly sharp flavor with a firm texture.

oQuattro Formaggi- Four Italian cheese blend with a deliciously distinctive flavor.oFontina-Mild, earthy, buttery flavor. Smooth, supple texture with tiny holes

Aged Italian Table Domestic Cheese

Artisan Crafted American Classics

• Feather Shredded• Premium Feather Shreds. Longer Cut

and Oval Shape• Available in Artisan Crafted Cheddar,

Monterey Jack, Pepper Jack, and Cheddar and Monterey Jack Cheese Blend varieties

• Sliced• Exact .75 Weight Slices• Available in Artisan Crafted Cheddar,

Monterey Jack, Pepper Jack, Colby, and Swiss varieties

• 10 Pound Prints• Traditional Size and Weight.• Available in Artisan Crafted Cheddar,

and Jack varieties.

• 40 Pound Blocks• Traditional Block Size.• Available in Artisan Crafted Cheddar,

Monterey Jack, Colby and Muenster varieties

Abilities

• We are committed to offering products of the highest quality, and servicing our customers both large and small.

• Saputo has the ability to meet the needs of the smaller independent customers.

• Saputo is also capable of servicing the needs of National Accounts, Broadline distributors, and International customers.

Technical Services

• Tradition and Innovation• Behind state-of-the-art facilities and innovative R&D is a tradition of Old

World cheese making that spans 80 years.• Today that dedication to quality translates to consistency, value and taste

to help grow your business.

• Saputo R&D Capabilities• Ability to conduct trials with flavors and/or ingredients at full scale, which

is key in emulating production.• Member of University of Wisconsin Center for Dairy Research and Cal

Poly’s Dairy Research Group.

Quality Assurance

• Food Safety: Number One Priority - Systems, processes, policies in place to ensure wholesome and safe

products - Quality systems- HACCP- Internal hygiene audits

- 3rd-party sanitation audits- Regulatory audits

- SQF certification - Environmental Monitoring Program- Ongoing food safety training and education

- Allergen- HACCP- Good Manufacturing Practices- Food Defense