World Dairy Diary

CWT Assists with 3.6 Million lbs in Dairy Export Sales

CWTCooperatives Working Together (CWT) has accepted 15 requests for export assistance from Dairy Farmers of America, Foremost Farms USA, Maryland & Virginia Milk Producers Cooperative Association, Michigan Milk Producers Association and Tillamook County Creamery Association to sell 2.094 million pounds of Cheddar cheese, 1.185 million pounds of 82% butter and 308,647 pounds of whole milk powder to customers in Africa, Asia, Central America, the Middle East and North Africa. The product will be delivered March through August 2014.

Year-to-date, CWT has assisted member cooperatives in selling 29.299 million pounds of cheese, 15.495 million pounds of butter and 2.881 million pounds of whole milk powder to 21 countries on five continents. These sales are the equivalent of 619.5 million pounds of milk on a milkfat basis.

In the long-term, assisting CWT members through the Export Assistance program helps member cooperatives gain and maintain market share, thus expanding the demand for U.S. dairy products and the U.S. farm milk that produces them in rapidly growing world dairy markets. This, in turn, positively impacts U.S. dairy farmers by strengthening and maintaining the value of dairy products that directly impact their milk price.

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

Revised – Biery Cheese Plans $19.7 Million Expansion

The Wisconsin Economic Development Corporation (WEDC) today announced it is providing a $1 million loan to the Biery Cheese Co. for a facility upgrade that will solidify the company’s commitment to Wisconsin.

The Ohio-based Biery Cheese, which has operations in the Town of Sherry in Wood County, plans to invest $19.7 million in Wisconsin, including equipment and upgrades to its recently purchased facility in nearby Plover. Once complete, the project is expected to create 31 full-time jobs and retain 111 positions at the new location.

Biery, a cheese packaging, processing and distribution company, has been operating in Wisconsin since November 2013, when it purchased the Kickapoo Valley Cheese Corp. in Sherry.

“There is no question that the cheese industry plays a significant role in Wisconsin’s economy, and Biery’s decision to expand its operations in the state will only strengthen the industry,” said Reed Hall, secretary and CEO of WEDC, the state’s lead economic development organization. “WEDC is pleased to assist this family-owned company as it readies its operations for the future.”

“First and foremost, we would like to thank the WEDC for its assistance and commitment to our company. Our dedicated teammates, strategic suppliers and valued customers have all played a role in our decision to participate in the heart of the dairyland,” said Ben Biery, CEO of Biery Cheese, which has been in the family for four generations. “It is a tremendous honor to be able to contribute to the area and invest in our people so that we can prepare for future strategic growth opportunities.”

The Biery Cheese Co. was founded in 1929 by Norman F. Biery, who started making Swiss cheese in Louisville, Ohio. The company has evolved from a manufacturing company to one that now provides chunks, shreds, slices, diced, cubes, and snacking cheeses to its customers around the world.

WEDC has agreed to provide the company with a $1 million forgivable loan. If the company retains the 111 existing jobs, creates at least 31 new ones, and spends at least $19.7 million in capital investment by the end of 2018, the loan will be forgiven.

Elberton Cheese Maker Wins 2014 Flavor of Georgia

Elberton farmer, cheese maker and local food advocate Tim Young took home the grand prize from the 2014 Flavor of Georgia Food Product Contest on March 18. The annual contest, conducted by the University of Georgia Center for Agribusiness and Economic Development, is a chance for food businesses to showcase their new products.

Young owns Nature’s Harmony Farm, and his grand-prize-winning Georgia Gold Clothbound Cheddar Cheese is made from milk produced by the farm’s herd of Jersey dairy cows. The cheese is hand crafted and aged for six to 12 months in the farm’s cheese caves.

The cheese was one of 35 Georgia products selected as finalists in the 2014 Flavor of Georgia Food Product Contest. The products were selected from more than 125 entries from across the state—one of the largest contest fields in the competition’s history.

In addition to the grand prize, Nature’s Harmony Georgia Gold took first place in the competition’s dairy category.

Gov. Nathan Deal and Agriculture Commissioner Gary Black announced the category and grand prize winners as part of Georgia Agriculture Awareness Day at the Georgia Freight Depot in Atlanta.

Young hopes that his Flavor of Georgia win will bring attention to Georgia’s burgeoning artisan cheese industry.

Georgia Gold Clothbound Cheddar Cheese is one of a handful of artisan cheeses Young makes on his farm. A marketing professional turned farmer, Young has spent the past seven years refining his farm business. He and his wife, Liz, decided to focus exclusively on cheese production shortly after the birth of their son in 2013.

Nature’s Harmony cheeses are available at restaurants and artisan food shops across metro Atlanta and at the Young’s on-farm store in Elberton.

Showcase events like the 2014 Flavor of Georgia competition help entrepreneurs spread the word about their products. Many have landed spots in regional and national grocery chains like Whole Foods, Fresh Market, Earth Fare, Kroger and Harvey’s.

The contest is sponsored by the UGA Center for Agribusiness and Economic Development in the College of Agricultural and Environmental Sciences in partnership with the Center of Innovation for Agribusiness, Office of Governor Nathan Deal, Walton EMC, the Georgia Department of Agriculture, the Georgia Agribusiness Council and the UGA department of food science and technology.

CWT Assists in 3.9 Million lbs of Cheese & Butter

CWTCooperatives Working Together (CWT) has accepted 11 requests for export assistance from Foremost Farms USA, Maryland & Virginia Milk Producers Cooperative Association, Northwest Dairy Association (Darigold) and Tillamook County Creamery Association to sell 782,641 pounds of Cheddar cheese and 3.142 million pounds of 82% butter to customers in Asia, Central America, Europe, the Middle East and North Africa. The product will be delivered in March through June 2014.

Year-to-date, CWT has assisted member cooperatives in selling 26.072 million pounds of cheese, 10.418 million pounds of butter and 698,865 pounds of whole milk powder to 19 countries on four continents. These sales are the equivalent of 475.3 million pounds of milk on a milkfat basis.

In the long-term, assisting CWT members through the Export Assistance program helps member cooperatives gain and maintain market share, thus expanding the demand for U.S. dairy products and the U.S. farm milk that produces them. This, in turn, positively impacts U.S. dairy farmers by strengthening and maintaining the value of dairy products that directly impacts their milk price.

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

CWT Assists with 5.8 Million lbs. of Cheese & Butter Sales

logo_cwt.gifCooperatives Working Together (CWT) has accepted 23 requests for export assistance from Dairy Farmers of America, Foremost Farms USA, Land O’Lakes, and Tillamook County Creamery Association to sell 4.791 million pounds of Cheddar, Gouda and Monterey Jack cheese, and 1.032 million pounds of 82% butter to customers in Asia, the Middle East, North Africa and South Pacific. The product will be delivered in February through June 2014.

Year-to-date, CWT has assisted member cooperatives in selling 25.329 million pounds of cheese, 7.276 million pounds of butter and 698,865 pounds of whole milk powder to 19 countries on four continents. These sales are the equivalent of 397.8 million pounds of milk on a milkfat basis.

Assisting CWT members through the Export Assistance program, in the long-term, helps member cooperatives gain and maintain market share, thus expanding the demand for U.S. dairy products and the U.S. farm milk that produces them. This, in turn, positively impacts U.S. dairy farmers by strengthening and maintaining the value of dairy products that directly impact their milk price.

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

CWT Assists with 5 Million Lbs of Cheese & Butter Exports

CWTCooperatives Working Together (CWT) has accepted 21 requests for export assistance from Bongards Creameries, Dairy Farmers of America, Land O’Lakes, Maryland & Virginia Milk Producers Cooperative, Northwest Dairy Association (Darigold) and Tillamook County Creamery Association to sell 4.149 million pounds (1,882 metric tons) of Cheddar, Gouda and Monterey Jack cheese, and 848,780 pounds (385 metric tons) of 82% butter to customers in Asia, Central America, Europe, the Middle East and North Africa. The product will be delivered in February through April 2014.

Year-to-date, CWT has assisted member cooperatives in selling 20.538 million pounds of cheese, 6.244 million pounds of butter and 698,865 pounds of whole milk powder to 18 countries on four continents. These sales are the equivalent of 330.3 million pounds of milk on a milkfat basis.

Assisting CWT members through the Export Assistance program, in the long-term, helps member cooperatives gain and maintain market share, thus expanding the demand for U.S. dairy products and the U.S. farm milk that produces them. This, in turn, positively impacts U.S. dairy farmers by strengthening and maintaining the value of dairy products that directly impact their milk price.

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

CWT Assists with Dairy Export Sales

CWTCooperatives Working Together (CWT) has accepted 26 requests for export assistance from Bongards Creameries, Dairy Farmers of America, Land O’Lakes, Maryland & Virginia Milk Producers Cooperative Association, Michigan Milk Producers Association, Northwest Dairy Association and Tillamook County Creamery Association to sell 4.006 million pounds (1,817 metric tons) of Cheddar, Gouda and Monterey Jack cheese, 1.645 million pounds (746 metric tons) of 82% butter and 180,779 pounds (82 metric tons) of whole milk powder to customers in Asia, Europe, the Middle East and North Africa. The product will be delivered in February through June 2014.

Year-to-date, CWT has assisted member cooperatives in selling 16.389 million pounds of cheese, 5.396 million pounds of butter and 698,865 pounds of whole milk powder to 18 countries on four continents. These sales are the equivalent of 272.9 million pounds of milk on a milkfat basis.

In the long-term, assisting CWT members through the Export Assistance program helps member cooperatives gain and maintain market share, thus expanding the demand for U.S. dairy products and the U.S. farm milk that produces them. This, in turn, positively impacts U.S. dairy farmers by strengthening and maintaining the value of dairy products that directly impact their milk price.

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

The Cooperatives Working Together (CWT) Export Assistance program is funded by voluntary contributions from dairy cooperatives and individual dairy farmers. The money raised by their investment is being used to strengthen and stabilize the dairy farmers’ milk prices and margins. For more information about CWT, visit www.cwt.coop.

Gay Lea Foods Acquires Salerno Dairy

An agreement has been reached on February 1, 2014 for Gay Lea Foods to acquire Salerno Diary, a family-owned company based out of Hamilton, Ontario. They have been manufacturing specialty Italian cheese for over 50 years.

“With this acquisition we are merging two of Ontario’s best traditions: a farmer-owned co-operative and a family-owned business.” says Chair Paul Vickers. “We are excited about the opportunities this expansion will bring.” Salerno CEO Angelo Fidanza adds, “We believe Gay Lea Foods will do an excellent job of carrying forward our heritage of quality and our dedication to fine cheese.”

Gay Lea Foods, founded in 1958, is Ontario’s largest dairy co-operative with 1,200 members and 650 employees. Its sales in 2013 topped $560 million. It is a leader in the dairy industry and the co-operative sector, with its head office in Mississauga and six production facilities across Ontario. Its brands, Gay Lea,Nordica and Ivanhoe Cheese, have a strong presence in the retail, foodservice and industrial ingredients sectors.

“This acquisition will allow Gay Lea to establish relationships with new customers and to build on existing partnerships with new offerings and opportunities,” says Andrew MacGillivray, president and CEO of Gay Lea Foods. “This acquisition holds great promise for the years ahead.”

Salerno Dairy, founded in 1962, is an Ontario company with 185 employees. It specializes in the manufacture of high quality, traditional Italian cheeses. Its brands, Salerno and Gos & Gris are well-known in the retail and foodservice markets. Salerno also imports several types of popular cheese from Italy and carries an extensive line of Italian food products for the wholesale market.

CWT Assists with Cheese and Butter Export Sales

CWTCooperatives Working Together (CWT) has accepted 13 requests for export assistance from Land O’Lakes, Maryland Virginia Milk Producers Cooperative Association, Michigan Milk Producers Association and Northwest Dairy Association (Darigold) to sell 2.028 million pounds of Cheddar, Gouda and Monterey Jack cheese and 2.457 million pounds of butter to customers in Asia, Europe, the Middle East and North Africa. The product will be delivered in January through June 2014.

Year-to-date, CWT has assisted member cooperatives in selling 2.736 million pounds of cheese and 2.989 million pounds of butter to seven countries on three continents. These sales are the equivalent of 97.6 million pounds of milk on a milkfat basis.

Assisting CWT members through the Export Assistance program positively impacts producer milk prices in the short-term by helping to maintain inventories of cheese and butter at desirable levels. In the long-term, CWT’s Export Assistance program helps member cooperatives gain and maintain market share, thus expanding the demand for U.S. dairy products and the farm milk that produces them.

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

The CWT Export Assistance program is funded by voluntary contributions from dairy cooperatives and individual dairy farmers. The money raised by their investment is being used to strengthen and stabilize the dairy farmers’ milk prices and margins. For more information about CWT, visit CWT.coop.

Hilmar to Build Powder Plant

Hilmar CheeseThe Hilmar Cheese Co. will be building a milk powder processing plant in Turlock, Calif.

Construction will begin this summer. The facility is expected to open during summer of 2015 and will enable the company to enter the powdered milk market.

“We are expanding our ingredients business to meet strong global demand for milk powders,” said John Jeter, Hilmar Cheese’s chief executive officer and president. “The U.S. dairy industry, and specifically California, is well positioned to be a consistent supplier to the world.”

About 50 tanker trucks filled with milk are expected to roll into the Turlock facility every day. Jeter said the Turlock facility will produce milk powders designed to be a primary source of nutrition for developing nations.

Source: Modesto Bee

Register for Wis. Artisan Cheesemaker Conference

wi-cheesemaker-guild-logo-460pxHandcraft your Vision: Creating Cheeses of Distinction, a conference for Wisconsin artisan and farmstead cheesemakers, is set for January 28-29 at the University of Wisconsin-River Falls.

During two days of educational workshops and hands-on cheesemaking, attendees will focus on food safety, cheesemaking techniques and lessons learned from veteran artisan cheesemakers. The first day will kick off with a keynote address from Kate Arding, who has worked in the farmstead cheese industry for 20 years. Attendees will also hear “lessons learned” from veteran cheesemaker Anne Topham, of Fantome Farm, and an update on food safety issues from Michelle Farner, UW River-Falls Dairy Plant Manager. The evening will include dinner and tour at a local brewery.

The second day will consist of an all-day cheesemaking session at the UW River-Falls Dairy Plant, led by French Cheesemaker Patrick Anglade, who holds a Master of Cheese Technology at the Milk Industry and Economy University of Rennes, France. He is also the author of the reference book “La fromagerie à la ferme,” or “Farmstead Cheesemaking”. He will lead a session making a cow’s milk French semi-hard tomme cheese.

The conference is sponsored by the Wisconsin Artisan Cheesemaker Guild, Wisconsin Department of Agriculture, Trade and Consumer Protection, and UW-River Falls. Cost to attend is $115 per person. Registration is open to anyone with an interest in cheesemaking, and attendance is limited to 30 participants.

Source: Wisconsin Artisan Cheesemaker Guild

Empire Speciality Cheese to Expand

Empire Specialty Cheese Co. LLC’s is planning to move into a vacant plant in Ashville, N.Y. with a proposed $6.37 million project.

Armed with incentives from Empire State Development Corp. and the Chautauqua County Industrial Development Agency, Empire Specialty Cheese has acquired the former AFA Food Inc. meat processing plant and will shift its operations there.

Empire Specialty Cheese, founded in 2000, produces ricotta and mozzarella cheese under private label contracts. By moving into the plant, the company will be able to add shredded cheese and cubed cheese lines.

Source: Buffalo Business First

Great Lakes Cheese to Open Tenn. Plant

Great Lakes Cheese will invest $100 million to open its first Southeast manufacturing facility in Manchester, Tenn.

The new 330,000-square-foot manufacturing facility will be the company’s fourth “super plant” and its ninth facility nationwide.

“The decision to open another super plant is a measure of our commitment to delivering quality cheese products to our customers who count on Great Lakes for logistical efficiencies,” Vice President of Operations for Great Lakes Craig Filkouski said. “We believe that having strategically placed manufacturing facilities is essential to serving the evolving needs of our customers and to provide opportunities for future growth.”

The new facility also adds capacity for new customer acquisition in the southeastern United States.

Source: Nashville Biz Blog

Visit a Cabot Cheese Farm This Weekend

Cabot Creamery CooperativeCabot Creamery Cooperative is inviting their fans to visit the their farm families throughout New York and New England for a free neighborly welcome event!

On October 13 from 11:00 a.m. – 2:00 p.m., many of farm families throughout New England and New York are opening the gates to welcome visitors. Cabot Creamery wants you to know how much our farm families and their communities benefit from your purchases of Cabot dairy products. These are not fancy farm tours with rides and an admission fee. Just free neighborly welcome events. You might even be asked to help with farm chores. You’ll meet the family, the critters and like-minded neighbors and you’ll certainly want to sample some cheddar. We hope you’ll come.

Find a farm near you to visit, or visit the Cooperative’s Facebook page.

Source: Cabot Creamery Cooperative

Cheese Brinds to De-Ice?

The city of Milwaukee has an interesting new take on making icy roads safe – cheese brines.

The city’s Department of Public Works will go ahead this winter with a pilot program to determine whether cheese brine — a liquid waste product left over from cheesemaking — can be added to rock salt and applied directly to the street.

There is one downside: The city says cheese brine has a distinctive odor.

A report prepared by the city’s Department of Public Works notes that Milwaukee, like most cities, relies on rock salt as its primary de-icer on roads. Rock salt, according to the report, is plentiful, inexpensive and very effective.

But some concerns have been raised that the use of rock salt has a long-term impact on roads and the environment. In the winter of 2008, for instance, nearly 100,000 tons of rock salt was spread on the city’s 1,418 miles of roads.

Tiny Polk County, in the northwest part of the state, has been using cheese brine since 2009. According to the city report, Polk County saved approximately $40,000 in the first year by using cheese brine as a pre-wet agent to salt or a combination of salt/sand.

Source: Journal Sentinel

Cheese PLant Expansion

Dairyfood USA, a Blue Mounds manufacturer of extended-shelf-life cheese, has started construction on a $5 million facility.

The 17,000-square-foot addition to the existing site will house all of its processing equipment, according to Dairyfood USA president Dan Culligan.

Dairyfood USA’s extended-shelf-life, or processed, cheeses include specialty spreads, bars, wedges and naturally smoked cheeses for gift-pack, airline, food service, snack and retail companies. Most of those companies put their own labels on the products.

Culligan said food safety and an opportunity to expand product lines were the biggest reasons for the expansion.

Significant production increases of its spreads and smoked cheeses has helped Dairyfood USA increase revenues by about 18 percent for fiscal 2013, Culligan said.

Culligan hopes construction will be completed by February.

Source: Wisconsin State Journal

Artisan Cheesemaker Conference Slated for Nov. 5

dairy practices councilThe Innovation Center for U.S. Dairy has teamed up with Mid-Atlantic Dairy Association and the Dairy Practices Council to sponsor a food safety workshop for artisan cheesemakers on November 5, 2013, in Harrisburg, Pa. at the Holiday Inn East.

More information on the 2013 Conference will be available on this page starting around September 1st.

American Cheese Society Competition Winners Announced

cheeseWinnimere from Cellars at Jasper Hill in Vermont was named “Best of Show” among 1,794 entries at the American Cheese Society’s (ACS) 2013 Judging & Competition. The results were announced in a ceremony on Friday, Aug. 2 at the 30th Anniversary ACS Conference in Madison, Wis. Grafton Village Cheese, also in Vermont, was awarded 2nd place overall for Bear Hill. Bleu Mont Dairy in Wisconsin tied itself for 3rd place overall for Bandaged Cheddar and Big Sky Grana.

The 2013 ACS Judging & Competition was record-setting, with the largest number of entries in ACS history: 257 companies entered 1,794 different products. Entering companies represented 34 U.S. states and 4 Canadian provinces, along with Mexico and Colombia. 315 ribbons were awarded: 81 first place ribbons, 114 second place ribbons, and 120 third place ribbons. See the attached media kit for a complete breakdown of awards by product, dairy location, and milk source, as well as for producers’ contact information.

For a printable list of this year’s winners and judges’ bios, visit www.cheesesociety.org.

The 31st Annual ACS Conference & Competition will take place July 29 – Aug. 1, 2014 in Sacramento, Calif.

CWT Assists with Cheese and Butter Export Sales

cwtlogoCooperatives Working Together (CWT) has accepted 14 requests for export assistance from Bongards Creameries, Dairy Farmers of America, Land O’Lakes and Northwest Dairy Association (Darigold) to sell 1.206 million pounds (547 metric tons) of Cheddar and Monterey Jack cheese and 947,988 pounds (430 metric tons) of butter to customers in Asia, Central America, Europe, the Middle East and North Africa. The product will be delivered July through December 2013.

Year-to-date, CWT has assisted member cooperatives in selling 75.678 million pounds of cheese, 61.272 million pounds of butter, 44,092 pounds of anhydrous milk fat and 218,258 pounds of whole milk powder to 34 countries on six continents. These sales are the equivalent of 2.078 billion pounds of milk on a milkfat basis.

Assisting CWT members through the Export Assistance program positively impacts producer milk prices in the short-term by helping to maintain inventories of cheese and butter at desirable levels. In the long-term, CWT’s Export Assistance program helps member cooperatives gain and maintain market share, thus expanding the demand for U.S. dairy products and the farm milk that produces them.

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

Cheese Yield Estimator App

gallery.alteryx.comCheese Yield Estimator is new app designed by Northwood Advisors to help those in the dairy industry to predict cheese yields with the industry-standard Van Slyke Cheese Yield Formula. The free app defaults to the classic cheddar version of the formula, but can be adjusted for other cheeses with simple changes to the constants for Fat Conversion Ratio, Casein Ratio, Casein Loss, Solids Recovery and Moisture/CWT. Adjustments can also be made to calculate yields on any size batch—from single to extremely high volume—and can accommodate producers ranging from artisanal to industrial.

The Cheese Yield Estimator app is available: click here


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