Gourmet News • Spring Cheese Guide 2024

cheese

craving

BY A J FLICK

2024 looks primed to be a banner year for the cheese industry, even as one of its most prominent couples steps aside to let the rest of the family take over the business

Crave Brothers Farmstead Cheese announced during the W inter Fancy Foods Show that its founders, President George Crave and his wife, Vice President Debbie Crave, retired from their full-time leadership roles They will both continue to serve as brand ambassadors for the company and work on special projects

The couple founded Crave Brothers Farmstead Cheese in 2001 in partnership with George’s brothers – Charles, Mark and Tom Together with 13 family members and 50 dedicated employees, they grew the business into a nationally renowned brand producing awardwinning cheeses Last summer, for the second year in a row, Crave Brothers took W isconsin S t a t e F a i r ’s t o p t i t l e , G r a n d M a s t e r Cheesemaker, for its chocolate mascarpone that Brian Crave made

T h e c o u p l e ’s c o n t r i b u t i o n s i n c l u d e overseeing production, brand development, customer relations and sales They have also helped the farm and cheese factory evolve into a model of sustainability

Managing Partner Mark Crave will continue to lead the company and General Manager Adam Falbo will oversee operations at the cheese factory Roseanne Crave has assumed sales and marketing efforts

and his brothers grew up on a dairy farm near Beloit

In 1980, the brothers purchased the Waterloo dairy farm After 20 years of growing the farm with his brothers, George’s vision was to expand the family business and add value to their milk with cheesemaking

Debbie began her career as the 1981-1982 Alice in Dairyland She then worked in marketing at the W isconsin Department of Agriculture and the W isconsin Milk Marketing Board before joining George and starting Crave Brothers Farmstead Cheese

The Crave family farms 3,000 acres of productive land in south-central W isconsin, growing cor n, alfalfa, wheat, soybeans, hay and pasture to use as nutritious feed for their Holstein cows

“George and Debbie have set a solid foundation for the next generation of leaders to continue growing the company,” Mark Crave said “We wish them the best as they continue their life adventures together ”

George and Debbie met at 4-H while in high school where they first shared an appreciation for agriculture that continues to this day George

From the biodigester to water recovery and recycling, sustainability is a priority on the farm and cheese factory The Crave B ro

Farmstead Cheese LLC use 100 percent

Oaxaca, farmer’s rope string cheese and fresh cheddar cheese curds

In 2024, approximately 6 5 million tons of cheese will be produced in the United States, according to estimates from the U S Department of Agriculture, a 2 percent increase from last year

“More production capacity is expected to meet increasing demand for cheddar, mozzarella and parmesan globally and domestically,” according to an article in Agriculture Dive “Americans are eating more cheese than

ever and the industry is investing in production capacity to keep up with demand

“If realized, there would be more milk going toward U S cheese production than ever before on a percentage basis Production is also expected to rise in the European Union, Russia, Brazil and several other countries fueled by growing consumption ”

Domestic cheese consumption peaked at nearly 42 pounds per person in 2022, a half-pound per person increase over 2021, according to the USDA

Along with increased production and supplies, exports will climb this year U S cheese exports are expected to jump 8 percent to 466,000 tons, according to the USDA, driven by higher import demand from Japan, China, Mexico, South Korea and the Philippines

“A sluggish economic environment weakened importer demand amid increased competition from New Zealand and the EU, affecting overall exports for milk powders, whey, cheese and other dairy products,” according to the article

U S exports are expected to face similar conditions this year as demand from key markets in Asia weakens

This comes as the cheese snacks market is growing at a rapid clip The market’s compound annual growth rate is set at 6 2 percent from 2022 to 2030, according to an analysis by The Brainy Insights

“The growing demand for healthy and on-the-go snacks in countries such as the U S , the U K , India, China and Australia is anticipated to boost the demand for cheese snacks,” according to the report “A busy lifestyle and changing consumer preferences toward healthier snacking options is boosting the consumption of cheese snacks as these are rich in calcium and vitamins ”

Cheesemakers are continuing to innovate with clean labels and organic ingredients, as well as a variety of flavors

“Manufacturers are also focusing on adding indigenous and local regional flavors in their snacks to attract different groups of consumers,” according to the report

“During the COVID-19 pandemic, there was an upsurge in the consumption of healthy snacks owing to the workf ro m - h o m e c u l t u re a n d t h e c l o s i n g o f s c h o o l s a n d colleges,” the analysts wrote “At-home snacking has been a growing trend during the pandemic, with cheese snacks being widely enjoyed while watching TV, having a drink at home, or as a mid-mor ning/mid-after noon snack for kids and children These snacks are also popular among children owing to their creamy taste ”

Cheddar and mozzarella are the most popular cheeses for snacks, “owing to their distinct taste and flavor and their ability to blend with savory snacks,” according to the report

taking away the ‘art’ of making cheese,” said R yan Mertes, head of

s t h i s w i t h recommendations tailored to the user Using existing data sets means customers will receive results in as little as 90 days versus 12 to 15 months ”

This enables cheese plants to understand exactly what products they are making and optimize their processes Instead of relying on intuition built over decades, the AI assistant enhances decision-making to improve product consistency, quality and yield Customers can achieve 1 to 3 percent margin improvements worth millions of dollars through yield improvements and under-grade reductions

“This AI-driven solution is a game changer for the cheese industry,” said Simon Drake, EVP, data science solutions “It combines our expertise in artificial intelligence with our deep understanding of dairy processes to create a tool that not only enhances efficiency but also preserves the unique artistry of cheese making

“

n g manufacturers to not only maintain but also elevate the quality and consistency of their products This technology represents a significant step

“Moreover, both these kinds of cheese are rich in calcium, vitamin K and vitamin B,” according to the report

As our technological world advances, so does its use in the cheese industry Ever Ag recently launched Cheese Yield Optimization, which leverages artificial intelligence and machine lear ning to help cheese manufacturers maximize efficiency, reduce waste and increase profits

“The dairy industry faces immense challenges, including significant variability and unpredictability in milk composition, losing operational knowledge due to an aging workforce, and slim profit margins,” according to Ever Ag “Additionally, cheese making creates a ‘living’ product with challenges predicting what is going to come out of the next vat due to variables that, traditionally, are stuck in a single cheesemaker’s head The solution Ever Ag provides helps to systematize or add data to what are historically a series of individual decisions ”

Cheese Yield Optimization gives manufacturers visibility into and performance of their operations The Cheese Yield Optimization program digitizes the majority of the cheese production process, analyzes data to provide actionable recommendations to make operators in real time and suggests recipe changes Recommendations are based on machine lear ning and AI and quantify the difference between optimum yields and under-grade production to the operations and financial teams

“What is exciting about Cheese Yield Optimization is it lear ns from existing and new data sets to highlight operational improvements, without

forward in supporting the dairy industry’s move towards more sustainable and profitable practices, ensuring that the time-honored tradition of cheese making thrives in the moder n era ”

Cheese Yield Optimization also supports workforce transition and knowledge retention as younger employees take over plant management

Paired with Ever Ag’s existing dairy automation capabilities, manufacturers can have an integrated platform to drive efficiency and sustainability while delivering the highest value end products

Innovative ideas are nothing new to W isconsin Cheese, which believes that great cheese makes the world a happier, tastier place For years, W isconsin Cheese has made lots of cheese dreams come true – from pulling off some of the most elaborate cheese parties to setting the Guinness World Record for largest cheese board

From towers of cheese for weddings to fabulous fondue parties to a cheese ferris wheel, W isconsin knows how to dream big

“We’re so fortunate to be surrounded by the deeply rooted cheese culture in W isconsin – artisan cheesemaking established before W isconsin became a state, the only master cheesemaker program (Ph D in cheese) outside of Switzerland, chefs honoring artisanal cheeses in featured dishes, and it doesn’t stop there,” said Suzanne Fanning, CMO at W isconsin Cheese

For National Cheese Day, June 4, W isconsin Cheese is offering to make cheese dreams come true through its W isconsin Cheese Dreams Contest In addition to bringing the two grand prize winners’ cheese fantasies to

life, W isconsin Cheese will deliver a dreamy W isconsin Cheese box to 100 randomly selected entrants

To stir imaginations, W isconsin Cheese suggests a cheese wedding cake and display, a cheese grazing table at a party, a year’s supply of W isconsin Cheese or a reunion featuring a seven-course cheese dinner prepared by a James Beard-nominated chef

In addition to traditional cheeses, the plant-based cheese market continues to grow Four out of five diners surveyed by AMC Global and animal-free dairy company New Culture said they are open to a new kind of mozzarella that isn’t made from animal milk, even though most of them identify as omnivores who regularly eat animal products

Consumers are ready for a breakthrough in animal-free cheese even if they remain unmoved by other alter native foods, according to the survey

Consumers who eat pizza regularly and are open to New Culture’s cheese were surveyed across a wide array of behaviors and attitudes Four out of five consumers said they would buy animal-free, dairy mozzarella if it were available at their favorite pizzeria Early adopters showed even g re a t e r e n t h u s i a s m , with 97 percent ready to make the switch

E i g h t y p e rc e n t o f respondents interested i n c o w - f re e , d a i r y mozzarella identified as o m n i v o re s , w i t h a n additional 15 percent as f l e x i t a r i a n s P e p p e ro n i a n d s a u s a g e w e re a m o n g t h e t o p s i x preferred toppings for early adopters

Early adopters are willing to pay up to $ 4 m o re p e r p i z z a w i t h p l a n t - b a s e d cheese, highlighting its quality advantage compared to plant-based cheese options on the market

Taste remains paramount, with only 41 percent of respondents indicating they w o u l d c o n s u m e a n a l t e r n a t i v e f o o d product if it didn’t taste as good as the conventional version

“We’re always eager to lear n why people love cheese and pizza, and what motivates their purchase decisions,” said Matt Gibson, co-founder and CEO of New Culture “AMC Global’s research gives us a c h a n c e t o b e t t e r u n d e r s t a n d t h e s e important drivers – especially given such overwhelming interest in our mozzarella –as we prepare for our product launch later this year ”

New Culture is developing a first-of-itskind mozzarella that stretches and melts, but is made without any ingredients from animals The company makes its cheese by producing an animal-free equivalent of t h e e s s e n t i a l d a i r y p ro t e i n i n c h e e s e , casein, using precision fermentation

N e w C u l t u re ’s f l a g s h i p p ro d u c t , mozzarella, will launch this year with James Beard Award-winning chef Nancy Silverton at her restaurant, Pizzeria Mozza

Yet for every plant-based cheese, dairy c h e e s e m a k e r s a re i n t ro d u c i n g e x c i t i n g products BelGioioso Cheese debuted its 1-pound Baking Fresh Mozzarella Log in January at the W inter Fancy Food Show, w h i c h i s p e r f e c t f o r g r i l l e d c h e e s e sandwiches, baked pastas, panini, pizzas and more

T h e p a c k a g i n g f e a t u re s e y e - c a t c h i n g p h o t o s t h a t h i g h l i g h t t h e exceptional melting qualities of the cheese As with the rest of BelGioioso’s fresh mozzarella line, the log is rBST-free, gluten free and OU Kosher certified Each log is cut into 21 slices for ease of use

“We aim to further extend the fresh mozzarella season from fresh applications in the spring and summer to new baked and hot applications through the fall and winter,” BelGioioso President Gaetano Auricchio said

“We want to extend the Fresh Mozzarella peak season and increase the purchase frequency of current shoppers in the deli,” said Umberto Marconi, VP of marketing “Baking Fresh Mozzarella will provide new merchandising and sales opportunities in the store This new offering is perfect for in-store pizza sets and this lower moisture formula will work great in the prepared foods section for hot applications ”

Crafted for culinary excellence, the Baking Fresh Mozzarella Log comes packed in Thermoform to preserve its 60-day shelf life The item is available in eight-count case packs

Murray’s

b y t h e

MONTH

beloved cheese shop launches subscription program

Murray’s Cheese launched its new monthly club subscription program, bringing a best-in-class cheese experience to homes around the country, all year long New York-based, Murray’s offers five monthly subscription clubs with one-of-a-kind access to discover exceptional cheeses and pairings Whether giftin enjoying at home, the guided tasting offered is a jour ney that will tur n any food lover into a true cheese expert

M u r r a y ’s t h e m e d offerings feature handc u t a n d w r a p p e d cheeses, from cave-aged picks to exclusive finds w i t h t h e g o a l o d e l i v e r i n g a f u n u n b o x i n g a n d

educational experience

The Murray’s Chees Club offers a variety o delicious options in three s i x - o r 1 2 - m o n t i n c re m e n t s a c ro s s t h f o l l o w i n g t h e m e jour neys:

• The Cheers to Chee Club, a guided tasting w c h e e s e s a accompaniments that p perfectly with a drink choice;

Limited Double Doe (Gold); Cave Aged Reserve Greensward (Silver), Cave Aged Original Stockinghall Cheddar (Silver), Cave Aged Reserve Annelies (Bronze) and Cave Aged Reserve Carpenter’s Wheel (Bronze)

The Murray’s Cave Aged

• The Cheese Explorer’s Club, offering bold picks and exclusives guided by a Murray’s cheesemonger;

• The Globetrotter’s Cheese Club, a deep dive into tasting cheeses from an iconic cheesemaking region around the world each month;

• The Cheese Board Club, an abundant selection of cheeses and more with instructions for making the most beautiful board every month;

• The Mac and Cheese Club, delivering heat-and-eat decadent mac and cheese in rotating seasonal flavors

One feature of Murray’s business are cheese caves located in New York City, where experts age cheese and develop new cheeses not found anywhere else The Murray’s Cave Aged cheese line was recently honored with several awards at the 2023 World Cheese Awards

Murray’s proprietary Cave Aged cheeses competed on a global stage alongside more than 4,000 entries from around the world, with the cheeses scored on flavor, aroma, body, texture and appearance Honors include Cave Aged Reserve Hudson Flower (Super Gold); Cave Aged

e line is available p u rc h a s e o n l i n e g w i t h g i f t s a n d s e o f t h e m o n t h s

t M u r r a y ’s s h o p s i n K ro g e r a n d ner stores around c o u n t r y, e s e m o n g e r s a re n d i n g b y t o h e l p d e c u s t o m e r s f o r i n g a n d e r t a i n i n g n e e d s o u g h m o re t h a n 0 types of cheese ongers are creating ady-to-serve cheese ards for parties C u s t o m e r s c a n so build their own heeseboard for the t i m a t e D I Y i n ntertaining and find ood boards in shop cheese, charcuterie,

Murray s shops also offer inspiration and recipes from go-to cooking cheeses like Gruyere and other melting cheeses, and Italian favorites like mozzarella, burrata and Parmigiano Reggiano Murray’s also offers Brie en Croute as well as layered Brie, with an option for every gooey cheese lover

Murray’s shops within Kroger stores are also partaking in store events this season, including in-store samplings

Murray’s Cheese is a beloved mainstay in New York City that has evolved into a world-renowned specialty food destination that makes, sources, sells and serves exceptional cheese Murray’s operates several NYC retail shops, a restaurant and an e-commerce program with gifts, monthly clubs and cheeses aged in their state-of-the-art cheese caves

Cheese experts also host tasting classes and events The company supplies some of the nation’s most beloved restaurants with cheese

Murray’s joined the Kroger family in 2017 and its cheese counters and experts guide customers through a joyful shopping experience with more than 1,100 stores including Kroger, Ralphs, QFC, Fred Meyer, Harris Teeter and many others throughout the country

cheese Indulgent

Marin French Cheese introduces petite garlic & pepper

Marin French Cheese Co , presented the brand’s award-winning softripened cheeses at the 2024 W inter Fancy Food Show in Las Vegas Showcasing a wide selection of award-winning cheeses, Marin French Cheese Co also previewed a new item, Petite Garlic & Pepper, the newest addition to the brand’s lineup of Petite Classic 4-ounce brie-stye cheeses

Petite Garlic & Pepper (4 ounces), is a rich and buttery Triple Crème Brie enhanced with garlic and cracked pepper for an aromatic and savory burst of decadence Inspired by a fresh cheese made in France’s Auvergne region, Petite Garlic & Pepper exemplifies Marin French Cheese’s mission of marrying French tradition with Califor nia vision

This indulgent cheese is perfect for a new take on Raclette, folded into baked or scalloped potatoes, or served on a grazing board for an extra creamy and peppery punch Petite Garlic & Pepper is available for preorder in February and will be available in stores and online in March

“Crafting Petite Garlic & Pepper has been a labor of love, and we couldn’t be more excited to offer Fancy Food Show attendees the first taste of this unique and aromatic triple crème,” said Bonnie Kaufman, associate brand manager “This cheese was inspired by the French Gaperon, a fresh cheese that’s traditionally made in the Auvergne region

“We couldn’t think of a better way to add to our line than crafting a Petite that’s inspired by a beloved French cheese, but tweaked to fit our production process and infused with a distinct, Norther n Califor nia vibe ”

The introduction of Petite Garlic & Pepper stands as a testament to the brand’s ongoing commitment to diversifying its collection of small-format cheeses, catering to the evolving tastes of consumers Crafted to seamlessly integrate into recipes or stand out as a star on a cheeseboard, Marin French Cheese Co ’s 4-ounce Petites exemplify remarkable versatility, inviting a culinary exploration of endless possibilities in the kitchen

Additionally, Marin French Cheese Co showcased a retur ning seasonal favorite, Brie en Croute (9 4 ounces) creamy baked brie in pastry and award-winning cheeses perfect for winter and spring indulging such as Petite Jalapeño (4 ounces), Petite Truffle (4 ounces) and Golden Gate Washed-Rind Triple Crème Cheese (8 ounces)

All cheeses can be purchased at a selection of specialty grocers and cheese shops nationwide, or on Northbay Creameries

Marrying traditional French cheesemaking techniques with Califor nia terroir and innovative spirit, Marin French Cheese Co was recently recognized at the 2023 American Cheese Society Conference with a 1st p l a c e a w a rd f o r t h e 4 - o u n c e Tr i p l e C rè m e B r i e , P e t i t e J a l a p e ñ o Additionally, the prestigious World Cheese Awards 2023 recognized Marin French Cheese Co with medal awards including Silver for Petite Ash and Bronze for Petite Crème, Petite Suprême and for the second year in a row, Golden Gate

Petite Garlic & Pepper (4 ounces, SRP $7 99) is a rich and buttery Triple Crème Brie enhanced with garlic and cracked pepper for an aromatic and savory burst of decadence Inspired by a fresh cheese made in France’s Auvergne region, Petite Garlic & Pepper exemplifies Marin French Cheese’s vision of marrying French tradition with Califor nia vision Available for preorder in February and will be available in stores and online in March

Brie en Croute (9 4 ounces, SRP $16 29) is a creamy Traditional Brie wrapped in puff pastry dough and par baked Heated in the oven prior to serving, it has aromas of sweet milk and light flavors of mushroom that when melted create a smooth, rich, gooey center surrounded by the flaky pastry crust Brie en Croute is an elegant and convenient appetizer or main course that elevates any occasion and inspires people to come together to enjoy moments of authentic pleasure *Retur ning for Spring rotation

Petite Jalapeño (4 ounces, SRP $7 99) is a Triple Crème Brie that b a l a n c e s o l d w o r l d t e c h n i q u e s w i t h i n n o v a t i v e l o c a t i o n - i n s p i re d ingredients for the moder n palate True to Marin French Cheese Co ’s cheesemaking heritage, this cheese starts as a triple crème brie and then gets red and green jalapeño peppers added to the fresh curd before it enters the aging rooms and forms its classic bloomy white rind

Petite Truffle (4 ounces, SRP $8 49) is built on the same recipe as Triple Crème Brie with the luxurious inclusion of imported black truffles speckled throughout the paste Its irresistible earthy aroma and rich flavor are balanced by notes of sweet cream and a velvety texture A smaller version of our 16oz Triple Crème Truffle Brie, this cheese is part of our Petite Reserve Collection of 4-ounce wheels enhanced with premium ingredients to inspire moments of authentic pleasure

Golden Gate Washed-Rind Triple Crème Cheese (8 ounces, SRP $16 99) has caught the attention of cheese aficionados since 2021, leading Marin French Cheese Co ’s next generation of premium cheeses Inspired by the vibrant color of its namesake San Francisco landmark, the gateway to Marin County, Golden Gate is a savory, washed rind triple crème cheese that gets its striking color from Brevibacterium linens cultures In true artisan fashion, each wheel is hand-washed with brine multiple times to lock in moisture and create the perfect environment for coastal cultures to thrive The distinctive flavor is earthy with vegetal aromas, rich, savory notes and a fudgy texture

Marin French Cheese Co is the country’s oldest cheese company, operating at its historic creamery in Marin County since 1865 Marin French Cheese Co marries traditional French cheese making techniques with Califor nia terroir and innovative spirit to produce award-winning and original cheeses Made with high-quality local ingredients, its cheeses reflect one of life’s simplest and most authentic pleasures: experiencing good food

introduces FrieslandCampina

another Dutch Masterpiece

FrieslandCampina’s rich portfolio includes over a dozen cheese brands, including the company’s signature Dutch-made Gayo Azul, A Dutch M a s t e r p i e c e , R o y a l H o l l a n d i a , P a r r a n o a n d o t h e r b r a n d s FrieslandCampina is rich in heritage, with deep roots in Dutch culture and a history of selling products across the globe for a century and in the United States for more than 50 years

FrieslandCampina’s rich portfolio of over a dozen cheese brands from across the globe includes:

A Dutch Masterpiece, a true Dutch tradition The classic but unique A D u t c h M a s t e r p i e c e c o l l e c t i o n o f p re m i u m a g e d c h e e s e s h a s w o n e x c e l l e n c e a w a rd s w o r l d w i d e t h a exclusive recipes and commitment t o t h e a r t o f t r a d i t i o n a l D u t c h cheesemaking This year, A Dutch Masterpiece has revamped Vermeer, a 6-month aged gouda with PDO certification

T h i s j o i n s t h e c o m p l e t e l i n e including:

• Vincent – Where Gouda meet Parmesan flavor, this rich, sweet tasting, fully ripened for six month D u t c h C h e e s e re l e a s e s p l e a s a n characteristic bursts of flavor wit e v e r y b i t e Wo r l d C h e e s e Aw a rd 2013 Gold

• Frans Hals – A rich, aged Dutc goat cheese that is naturally matur up to six months, Frans Hals is made from 100 percent goat’s milk to create a unique full-bodied taste and delicate aroma World Cheese Awards 2016 Super Gold

h a s a r i c h f l a v o r a n d s m o o t h c re a m y t e x t u re E a s y t o c u t o n c h e e s e b o a rd s , s h re d i n b a k i n g d i s h e s a n d c u b e i n s a l a d s a n d v e g e t a b l e d i s h e s

• Gayo Azul Sliced Swiss – a rindless, European Swiss with perfect eyes and a sweet nutty taste that works on both cold and grilled sandwiches

“The sharp flavor of our new Gayo Azul Cotija cheese provides a deliciously salty, milky flavor that makes for the perfect topping to any dish,” said Josh Rosen, brand manager

• Vermeer – Traditionally ripened for five months, this award-winning aged Dutch Gouda cheese has a delicate fruity taste with a delightful flavor World Championship Cheese Contest World Champion in 2012, World Cheese Awards 2013 Gold

• Rembrandt – Traditionally ripened for one year, this award-winning Extra Aged Gouda Cheese has a firm texture and a robust flavor and an exceptional taste World Championship Cheese Contest World Champion in 2004, World Cheese Awards 2016 Gold

• Gayo Azul – The delicious Hispanic cheeses with a Dutch influence Gayo Azul’s traditional premium cheeses draw on both the rich heritage of Dutch and Hispanic cheesemaking

W ith such an emphasis on authentic flavor and premium quality, it’s no wonder Gayo Azul has been a traditional staple in homes for over half a century The Gayo Azul versatile assortment is sure to please any cheese lover, offering a range of traditional Dutch cheeses that are offered in convenient sizes like Gouda, Edam, and European Swiss, as well as fresh Queso Blanco, Queso Para Freir, and the latest Cotija

The new Gayo Azul Cotija is sure to satisfy fans of cheese and Hispanic dishes alike, adding a sharp, slightly salty flavor and a crumbly texture to a variety of dishes Cotija is a Mexican-style aged, fresh cow’s milk cheese named after Cotija, Mexico Cotija cheese is a perfect topping for enhancing any dish, such as street cor n, enchiladas, tacos, sandwiches and more Gayo Azul Cotija cheese is available exclusively in wedge form

The complete line includes:

• G a y o A z u l D u t c h E d a m – t h i s c h e e s e i s a b i t f i r m e r t h a n G o u d a y e t

• Royal Hollandia Snacks are available in Mild Gouda, Smoked Flavored Gouda and Chili Pepper Royal Hollandia els, Balls, Bulk Products and Wedges r a wide variety of products perfect c o n s u m e r e n t e r t a i n i n g , i n c l u d i n g uda, Edam and Maasdam, which all e their name to the Dutch cities they ginated from Mild Gouda, which has a mild taste d creamy texture; Aged Gouda which aged for seven months for a rich, full vor with a subtle sweet taste; Mild aasdam offers a slightly sweet and t t y f l a v o r ; B e e c h w o o d S m o k e d e e s e i s c re a m y a n d f l a v o r f u l ; e d i t e r r a n e a n H e r b m a s t e r f u l l y erges the flavor notes of black olives, omatoes, basil and garlic; Mild Goat heese is made with 100 percent pure goat’s milk for a mild and creamy creamy Dutch cheese with diced chili peppers to add a special kick; Mild Edam is known for its recognizable round shape and red wax coating, this cheese has a mild and mellow flavor with a smooth and creamy texture also available in a loaf format

Spiced Leyden is a classic Dutch cheese spiced with cumin seeds to give the creamy cheese a pleasant, slightly spicy taste Royal Hollandia Slices premium sliced cheeses offer consumers delicious and flavorful options

Av a i l a b l e i n f i v e v a r i e t i e s i n c l u d i n g M i l d G o u d a , C re a m y S w i s s , Mediterranean Herb, Chili Pepper and Smoke Flavored Gouda

• Parrano, a versatile and delicious cheese that captures the alluring nutty flavor of a Parmesan and finishes with the smooth, creamy texture of a Dutch Gouda, versatile enough to cut, shred and melt Parrano’s selection includes wheels and wedges

From Parrano, enjoy a most versatile and delicious cheese that captures the alluring nutty flavor and buttery aroma of a fine-aged Parmesan and finishes with the smooth, creamy texture of a Dutch Gouda Parrano’s selection of cheeses provides you with the perfect option for any Italianinspired dish From creamy grated cheese to make the perfect lasagna to flakes full of flavor for the perfect salad, the Parrano collection includes wheels and wedges

• Wyke Farms, a producer of aged Cheddar Cheese that crafts its award-winning cheese by using 100 percent green energy in the heart of Somerset England They are also producers of the world’s first carbon neutral Cheddar Cheese called Ivy’s Reserve Vintage Cheddar, which is aged for 18 months

In addition, FrieslandCampina has the delicious Cheddars from the U K -Based Wyke Farms, which crafts its award-winning cheese by using 100 percent green energy in the heart of Somerset, England They are also producers of the world’s first carbon neutral Cheddar Cheese, called Ivy’s Reserve Vintage Cheddar, which is aged for 18 months

CheeseExpo

Lear n from thought leaders, preeminent researchers and top technical experts in dairy processing at CheeseExpo 2024, set for April 16-18 in Milwaukee

Hosted by W isconsin Cheese Makers Association and the Center for Dairy Research, CheeseExpo offers everything needed to help dairy manufacturers, processors and their supplier partners achieve their business goals Join more than 4,000 friends and colleagues for invaluable networking, exciting celebrations honoring industry greats and engaging educational seminars

“This one-of-a-kind event is a hub for meaningful connection and a thoughtful exchange of ideas, all tailored to the dairy processing industry,” said Judy Keller, WCMA’s senior director of events “Whether you’re looking for innovative products, fresh perspectives, or a broader network – if it’s important to you, you’ll find it at CheeseExpo!”

A diverse array of seminars awaits CheeseExpo attendees, diving into the topics that matter most to the industry From sustainability to innovation, and from product safety and quality to timely policy issues, CheeseExpo covers it all

Explore fascinating lessons in dairy sustainability at the Opening Keynote sponsored by RELCO on Wednesday, April 17 In “Sustainability: The FrieslandCampina Story,” Sumeet Mathur, managing director of F r i e s l a n d C a m p i n a C o n s u m e r D a i r y A m e r i c a s , s h a re s t h e D u t c h cooperative’s lear nings at the cutting edge of dairy sustainability

Mathur currently leads the FrieslandCampina business for North America and Latin America following years of dairy industry experience including strategic roles with Nestlé in India, Switzerland and Indonesia

C h o o s e f ro m o n e o f t h re e c o n c u r re n t s e m i n a r s l a t e r o n

Wednesday mor ning:

• Continue the keynote conversation i n “ D a i r y S u s t a i n a b i l i t y through the Supply Chain ” A

M i l w a u k e e

p a n e l t a l k , l e d b y D r M i c h e l Wa t t i a u x , U n i v e r s i t y of W isconsin Professor of Dairy Systems Management, details industry leaders’ efforts – from farm to table – to meet “must-do” metrics for a lower carbon footprint and the expectations of their customers

• C D R o ff e r s t h e l a t e s t i n d a i r y re s e a rc h a n d t e c h n o l o g y w i t h a t e c h n i c a l s e s s i o n f o c u s e d o n “ C h e e s e F u n c t i o n a l i t y a n d P e r f o r m a n c e ” I n t h i s t e c h n i c a l s e s s i o n , C D R ’s t o p - n o t c h t e a m d e t a i l s n e w re s e a rc h i n t o t h e f u n c t i o n a l i t y o f l o w m o i s t u re p a r t s k i m m o z z a re l l a , b l i s t e r f o r m a t i o n , t h e i m p a c t o f a n t i - c a k i n g a g e n t s f o r s h re d d e d c h e e s e p e r f o r m a n c e a n d c o n t ro l l i n g f u n c t i o n a l i t y w h e n u s i n g c o n c e n t r a t e d m i l k s

• Hear directly from elected leaders in “Policy Leadership and the 2024 Election ” This panel discussion, brought to you by WCMA, focuses on the hottest topics of the day: Farm Bill funding, food labeling enforcement, immigration reform, nutrition programs, a state-level trend to legalize raw milk sales and much more

On Thursday, April 18, dive into a fresh slate of educational experiences with four more seminar options:

• Lead your business into the future with a special session focused on “Building Your Workforce on an ESG Foundation ” Join Jim Link, chief h u m a n re s o u rc e s o ff i c e r f o r t h e S o c i e t y f o r H u m a n R e s o u rc e s Management, for a deep dive into the needs and wants of your essential team – and strategies to make the most of your ESG efforts when it comes to workforce attraction and retention, too

• Join CDR and academic partners from the University of W isconsinMadison for a technical session on the “Impact of Dairy on Human Health ” This insightful offering features the latest research on bioactive peptides and decreasing high blood pressure in humans, the potential impact of biogenic amines and addressing issues with clinical lipid nutrition

• Discover how dairy could play a role in the emerging bioeconomy with a technical deep dive on Whey Permeate Utilization In this session, C D R s c i e n t i s t s w i l l s h a re n e w p e r s p e c t i v e s o n t r a n s f o r m i n g d a i r y coproducts like permeate or acid whey into value-added materials with endless potential for new applications, such as bioplastics and fermentation

• Trusted partners at the Innovation Center for U S Dairy will bring “Food Safety Information for Dairy Processors ” Talks will focus on best practices, including advanced root cause analysis using whole genome sequencing an the latest research into Listeria prevention

CheeseExpo

honors

Dave Buholzer ear ns highest recognition

Eleven dairy leaders will be recognized for their outstanding contributions to the dairy processing industry during the W isconsin Cheese Makers Association Recognition Breakfast exclusively sponsored by dsm-firmenich at CheeseExpo on April 18 WCMA has selected its 2024 honorees in six categories, each winner a trailblazer in their career path

Life Member Award

Dave Buholzer will receive the Association’s highest honor: the WCMA Life Member Award The award recognizes people who have played a significant role in the success of the Association through leadership, support and service to the institution and its activities WCMA has offered the Life Member Award since 1918; Buholzer will be its 94th recipient

Buholzer, one of the senior managing partners at Klondike Cheese Company in Monroe, W is , has served WCMA in multiple roles in addition to ear ning W isconsin Master Cheesemaker status, leading the National Historic Cheesemaking Center, and joining his brothers in service to their successful family business and the Monroe community

Buholzer served a full term of six years on the WCMA board of directors, including two years as second vice president and two years –2019-2021 – as president Buholzer devoted countless hours to leadership of the Association as events were postponed or reconfigured during the COVID-19 pandemic

B u h o l z e r s e r v e d o n W C M A’s E x e c u t i v e C o m m i t t e e , I n v e s t m e n t Committee, Technology Committee and Recognition Committee, and as WCMA president, testified before state legislators and the news media in opposition to the sale of raw milk and in favor of Truth in Dairy Labeling

Since 2006, Buholzer has been integral to Championship Cheese Contest logistics, working side by side with fellow members of the WCMA Contest Committee to ensure Contest entries are shipped, stored and delivered to the judges in peak condition

For years, Buholzer has offered Klondike Cheese’s facilities for the s t o r a g e o f a w a rd - w i n n i n g e n t r i e s f o r d i s p l a y a t C h e e s e E x p o a n d CheeseCon

Luminary Award

Created in 2021, the WCMA Luminary Award recognizes the contributions of individuals who championed new concepts, innovative ideas and superior quality to grow dairy sales in the United States or around the world In previous years, this award has been presented to leaders in sales and marketing

This year, for the first time, pioneers in the fields of research and development as well as quality and procurement were also considered for the honor The 2024 recipients of the Luminary Award are Dave Leonhardi and Mike Pederson

y, Leonhardi tur ned his talents to dairy and worked with the W isconsin Milk Marketing Board (WMMB; now Dairy Farmers of W isconsin) He recently closed his career at Nasonville Dairy, where he was national sales manager, working directly with broker agents and distributors to achieve

national and inter national accounts

Leonhardi graduated with a bachelor of science in marketing and business management from Metro State University in Minneapolis/St Paul A food industry veteran, he grew in roles during his 29 years in sales, manufacturing and specialty food distribution

Leonhardi led education and trade event activities for WMMB for nearly 20 years after his career in specialty foods, working with a field staff of nine regional managers and a culinary training manager He planned and executed WMMB’s participation in national and regional industry and consumer trade shows, as well as educational buying tours in W isconsin’s dairy industry He led the planning and execution of special events and meetings to promote W isconsin cheese

board chair in 2015 He also served on the Products and Services and Dairy Steering Committees Leonhardi was also

Pederson’s career in the dairy industry started in 1975 at Monroe Cheese Corporation in the packaging department In 1991, he joined the W isconsin Department of Agriculture as a cheese and butter grader, continuing in that role until his recent retirement in the summer of 2023

P e d e r s o n w o r k e d c l o s e l y w i t h W i s c o n s i n c h e e s e a n d butter manufacturers to ensure the quality of their products During that time, he also played a key role in licensing new industry cheese and butter graders

Pederson has been a fixture in state, national and inter national cheese contests He has judged in WCMA’s Championship Cheese Contests 16 times since 1997 and in 2022 ear ned the Aschebrock Award for expertise in dairy product evaluation He served as chief judge for the W isconsin State Fair Cheese Contest for 10 years before relinquishing that role to Randy Swensen in 2023 He has also been a long-time judge in the Green County Fair contest

Pederson attended the enter for Dairy Research Cheese Evaluation short course as a student in 1992 Ever since that time, he has presented twice yearly to Cheese Evaluation short course participants, concentrating on his great knowledge of Brick, Muenster, Havarti and Swiss cheeses

Pederson has also been a key presenter at CDR’s buttermaking short courses He worked with CDR staff to construct videos on the complex art of Swiss cheese grading and evaluation, as well as butter grading These videos are part of the CDR video training library for use by industry and have also been used to help train new cheese graders and staff at the U S Department of Agriculture

He has also served as a product evaluator in the W isconsin Master Cheesemaker program and will now lead that program in retirement

As he looks back at his career, Mike is most proud of his close involvement with the people of Wisconsin’s cheese and butter industry, his work with the CDR short courses and Master Cheesemaker program and competitions – all focused on helping the Wisconsin dairy industry improve

Cheese Industry Champion Award

Ted Jacoby Jr and Fritz Leeman will be recognized as WCMA’s 2024 Cheese Industry Champions, awards that are given to industry leaders who, through their everyday business decisions, have created tremendous opportunity for others

Jacoby is chairman emeritus of the board of T C Jacoby & Company, one of North America’s premier dairy product trading companies Jacoby served as the company’s president and CEO from 1986 through late 2015

After graduating from the University of Missouri and serving his country in the Marine Corps, Jacoby began his career in the dairy industry with Crystal Dairy Products in Watseka, Ill , where he rose to general manager of their Lebanon, Ind , plant Jacoby joined the family business in 1966 and began trading fluid dairy products, expanding business from the Mississippi Valley to the East Coast

Jacoby was instrumental in computerizing the business in 1979 and expanded operations to Mexico in 1995 He worked with Select Milk Producers, Mike McCloskey, and Dave Hibbard to form North American Milk Products, which developed and began marketing ultra-filtered milk throughout the United States

Jacoby’s contribution to the cheese industry comes from two activities

First, Ted developed T C Jacoby & Company’s emphasis on balancing fresh milk supplies for cheese manufacturers across the United States, a crucial function that moderates losses for farms and plants when cheese sales soften

The company’s detailed understanding of Federal Milk Marketing Orders and their ability to find new homes for milk creates flexibility for cheese manufacturers Jacoby led the application of this concept to cream, skim condensed, UF milk and even cheese The firm’s ability to balance cheese converters is a large part of the business today

Second, as managing partner of North American Milk Products, Jacoby was a leading advocate of the use of UF milk in cheesemaking and a driving force in convincing the Food & Drug Administration to allow its use in the late 1990s

Leeman, the retired majority owner of Brewster Cheese, has handed the reins to Katsy Flarida Leeman, his granddaughter, after 58 years leading the family business Brewster Cheese produces about one-third of all the natural Swiss style cheese in the United States at its flagship plant in Brewster, Ohio, and its facilities in Stockton, Ill (acquired in 1998) and Rupert, Idaho (acquired in 2007)

Fritz and his father, John, purchased Brewster Dairy in 1965 and

produced a variety of cheeses for the dairy industry, some sold under their own label Although the business flourished, the Leemans decided that concentrating solely on one product, Swiss cheese, would provide an opportunity for greater growth – and that strategy worked Brewster is now the largest manufacturer of Swiss cheese in the nation

As he continued his quest to improve the business and its processing techniques, Fritz Leeman was among the first to implement new technologies and innovations that enhance products for customers Under his leadership, for example, the company introduced a new, larger block of cheese that significantly reduced the amount of trim waste during packaging Later, the addition of cheese production facilities in Illinois and Idaho gave Brewster Dairy increased capacity for making the products customers wanted

Distinguished Service Award

The WCMA Distinguished Service Award, reserved for respected and highly valued supplier partners to the cheese manufacturing industry, is the only award that allows WCMA members to vote on prospective honorees Gary Starkson and Reda Yacoub have been selected for the honor in 2024

Gary Starkson began making cheese in 1981, mentored by his father Marlowe Starkson, at Le Sueur Cheese Company, owned by Davisco Foods There, working alongside fellow cheesemaker Roger Schroeder, Starkson lear ned the design and engineering aspects of cheesemaking equipment Starkson moved to Jerome, Idaho, in 1992 to help design, start-up and operate Davisco’s Jerome Cheese facility, one of the larger new plants at the time

After this successful launch, he joined Scherping Systems in 1995, where he brought his strong cheesemaking abilities and his knowledge of cheesemaking equipment to help build Scherping Systems into a technology leader in the dairy industry In 2004, Starkson moved to Advanced Process Technologies in Cokato, Minn , and again participated in the growth making APT into a leading supplier of cheesemaking equipment

From cheese milk standardization systems, HTSTs, cheese vats, cheese belts and cheese block formers, Starkson commissioned new equipment in over 40 cheese plants in North America and one in New Zealand Starkson has received and shares seven cheesemaking patents, mostly in cheese vat and cheese belt designs After 42 years in the dairy business, Starkson retired from APT in early 2023

Yacoub’s distinguished career includes nearly 20 years with Ecolab, five years with Koch Membrane Systems and 12 years with Hydrite Chemical Co During his time with Ecolab and Koch, he was engaged with several countries in Europe, Australia, Mexico and New Zealand Yacoub is providing technical and commercial support for Solecta Inc in business development, and at Kelley Supply as membrane programs manager

He is an active member of the American Dairy Products Institute’s Advisory Committee for Membrane Technology, and holds a bachelor’s degree in food science, dairy and chemistry from Cairo University

Yacoub has the ability to tie processing conditions together with

troubleshooting to his team in the field, stating that “Doing what is best for the customer” is his motto

He has mentored a generation, both technically and commercially, to carry that forward Yacoub’s expertise in developing optimal cleaning protocols has been critical to the success of dairy processors who utilize new membrane filtration systems in their plants, helping ensure systems run effectively day in and day out

Vanguard Award

T h e W C M

r s o r c h e e s e manufacturing employees whose work helped to blaze new trails in dairy operations In 2024, this award will be given to Roger Schroeder and Richard Wold

S c h ro e d e r, c h e e s e p ro d u c t i o n m a n a g e r a t A g ro p u r ’s L e S u e u r, Minn , plant, has the distinction of serving as the longest-tenured employee (50 years) within the company’s U S operations before his retirement in 2023 His positive impacts will be seen for many years

Today, there are few with a better knowledge of cheese production than Schroeder His career offered a little bit of everything, from the

heavy lifting of his early days to the weighty decisions required in leadership W ith mentorship and effort, he reached the cheese production manager role in 1987

Schroeder’s knowledge guided the production process in Le Sueur, both under the Davisco leadership banner and then Agropur, and helped shepherd the business through the advancement of machinery and automation in cheesemaking Schroeder is considered a key player in the advancement of hard Italian cheese production in the United States

Wold is widely known in the cheese industry as a consummate professional and as a person with a ready smile and a helping hand A career-long cheesemaker, Wold started on his path at Falls Dairy in Jim Falls, W is , in 1972 as a production worker

At the time, Falls Dairy was privately owned by Dairy Equipment Co of Madison and was one of the largest cheesemaking sites in the United States, making barrel Cheddar cheese for Kraft At Falls Dairy, Wold was involved in the initial testing of a pilot “OO” vat manufactured by Damrow Corp This was done in conjunction with the Kraft technical group located in Green Bay and headed by Grant Krueger

Subsequently, Falls Dairy was one of the first U S cheese plants to install “OO” vats, replacing the open cheese vats of the day

In 1981, Wold was named cheese plant supervisor for the Falls Dairy o p e r a t i o n H e re t a i n e d t h a t p o s i t i o n , l a t e r re n a m e d c h e e s e p l a n t superintendent, after Associated Milk Producers Inc purchased Falls Dairy in 1986, until his retirement

In 1994, Wold oversaw the conversion of AMPI at Jim Falls from a barrel Cheddar plant to a 640-pound block plant Shortly thereafter, cheese varieties diversified from Cheddar to include Colby and Monterey Jack, and ultimately to Pepper Jack and other spiced Jack cheeses

In 2000, Wold was named a Wisconsin Master Cheesemaker in the sixth graduating class of the program He retired in 2015 after 43 years of service

Wold continues to be active in the cheese community, serving on the WCMA Contest Committee and as a member of the “B Team” volunteers at WCMA Championship Cheese Contests

Babcock Award

The WCMA Babcock Award, named for Stephen Babcock, the famed agricultural chemist and University of W isconsin professor, recognizes the contributions of those in education or affiliate organizations partnering with processors in the pursuit of dairy industry innovation and excellence, and will be given to Dr Vikram Mistry and Dr Andy Novakovic

Mistry taught and served at South Dakota State University for almost 37 years in various capacities He joined the Dairy Science Department at SDSU as assistant professor in 1986 He was promoted to associate professor in 1991 and to professor in 1996

In 2002, Mistry was appointed department head of Dairy Science and was named David A Thompson Endowed Department Head and Professor in 2018, which was the first endowed department head at SDSU He remained in the position of department head until 2020 when he was appointed interim associate dean and director of academic programs of College of Agriculture, Food and Environmental Sciences

In 2022, he became permanent associate dean and director of academic programs He retired from South Dakota State University in July 2023 and is professor emeritus

Mistry received his bachelor degree in dairy technology from Gujarat Agricultural University in Anand, India, and master’s and doctoral degrees in food science – Dairy Science Specialization from Cor nell University, both under the mentorship of Professor Frank V Kosikowski He served as a post doctorate at Cor nell University after his doctorate before joining SDSU

M i s t r y m a d e

graduate students He has published more than 60 peer reviewed papers in reputable jour nals, 140 abstracts of papers presented at scientific meetings, invited presentations and book chapters, co-authored one book, “Cheese and Fermented Milk Foods,” and two patents

As department head, he led efforts for the construction of the $9 5 million Davis Dairy Plant, increased undergraduate enrollment by 140 percent and scholarships by approximately 275 percent He worked with key state and dairy industry leaders to facilitate growth of the dairy industry in South Dakota

Novakovic is the E V Baker Professor of Agricultural Economics Emeritus at the Charles H Dyson School of Applied Economics and

Management at Cor nell University His interests and expertise are in understanding the economics of agricultural and food product markets, with a particular focus on dairy foods

In his work, Novakovic is always strove to do research on things that were meaningful to people in the dairy industry and the federal and state agencies that are involved Equally important was engaging with processors, farmers, retailers, elected officials and regulatory agency staff to both share new knowledge and, importantly, to lear n from them

Novakovic describes his focus as being on what happens to milk after it leaves the farm This includes the economics of market coordination and pricing, the operation of food processing and marketing firms, transportation, inter national trade and markets and the economic regulation of marketing and pricing activities

Novakovic is is the author or co-author of over 500 publications, including about 65 peer-reviewed articles, papers and book chapters; 100 research bulletins, notes and abstracts; more than 300 extension bulletins and briefing papers; and other popular articles and papers

In the 1980s, Novakovic is and his team received professional awards for their educational trainings on the Milk Diversion Program and the Dairy Termination Program A decade later, Novakovic’s team was recognized for their work on Federal Order Reform, and again, his multi-university team was recognized for their training program in advance of the Margin Protection Program

In 2010, Novakovic was named chair of the first Dairy Industry Advisory Committee by U S Secretary of Agriculture Tom Vilsack Following his retirement in 2020, he has remained active in various professional activities including a prominent role in the Inter national Dairy Federation, a sciencebased organization that represents the dairy sector in 45 countries and advocates for scientifically sound policies and practices

In 2023, Novakovic is received the IDF Award, the organization’s highest award for career achievement Since 2022, he has been employed by the Agricultural Marketing Service of the U S Department of Agriculture as a part-time senior economist, where he is engaged in the review of Federal Milk Marketing Orders, among other matters

Forever Cheese & Lady Edison make

tasty

deal

Forever Cheese, a leading specialty foods importer of cheese, cured meats and other gourmet products, is partnering with Lady Edison, makers of artisan country ham in the mountains of North Carolina The importer is now the master distributor for award-winning Lady Edison Extra Fancy Country Ham, making it available to distributors, restaurants and retailers nationwide

Lady Edison’s premier dry-cured ham aims to bring back traditionally made North Carolina country ham, starting with heritage breed pigs that come from a co-op of small farms in the state They are Animal Welfare Approved, use certified non-GMO feed and pasture-raise the pigs

Extra Fancy Country Ham is aged for 18 to 24 months in a series of aging rooms that reflect the natural fluctuations in temperature and humidity throughout the year This method of aging gives the ham its characteristic umami funk and succulent texture and makes Lady Edison stand out amongst competitors The ham is available in whole legs and sliced for foodservice and retail

The partnership is a natural fit for Forever Cheese, a company known for its focus on unique, high-quality products made with intention and care The addition of Lady Edison Extra Fancy Country Ham rounds out its selection of artisan cured meats

The two companies are linked through Karrie Kimble, vice president of sales at Forever Cheese and co-owner of Lady Edison with partners David Yourd and Sam Suchoff

“It is a joy to combine my work leading the sales efforts at Forever Cheese with my partnership in Lady Edison,” Kimble said “We are thrilled t o h a v e L

a r c h e e s e s , accompaniments and charcuterie It’s going to be an excellent partnership for everyone involved ”

Lady Edison is available to purchase through Forever Cheese now

From the heart of the American ham belt, Lady Edison produces one of the premier dry-cured hams in the world Bor n from a passion for promoting ethical and sustainable hog farming, Lady Edison sources pork exclusively from an Animal Welfare Approved cooperative of 13 singlefamily farms

The curing process remains true to its North Carolina terroir and country ham tradition developed by the region’s settlers centuries ago Founded in 2015, Lady Edison is owned and run by Suchoff, Yourd and Kimble

Forever Cheese, importer of artisan cheese and accompaniments, was founded more than two decades ago Driven by a passion for exceptional foods, the company has grown into an industry leader, with its products in many grocery stores, restaurants and specialty food shops nationwide

W ith a focus on authenticity and intentional sourcing, Forever Cheese seeks out the most exciting artisanal products and prioritizes telling the stories of their family of producers The company is headquartered in New York City with a warehouse location in Secaucus, N J

Cheeseland introduces cheese flavors GOODA

Cheeseland specializes in delivering high quality Dutch special cheeses

The company recently debuted several of its Gooda cheeses perfect for the next cheeseboard

Gooda with Fenugreek uses one of the most coveted spices fenugreek to great effect Fenugreek has a light peppery flavor that balances the naturally rich and creamy nature of Cheeseland Gooda cheeses

This is a spiced cheese that will add a new depth of flavor to any cheeseboard If you are looking for a new use of old-world flavors, try Gooda with Fenugreek

Salsa Gooda is a mild, creamy, smooth traditional Dutch cheese with a kick of salsa ingredients The spicy and sweet flavors of salsa go perfectly with the creamy goodness of this Gooda cheese Perfect for making nachos or adding to a cheese board for a new level of flavor

Gooda with Red Pesto uses peppers and herbs to ignite the pallet It has the perfect mild heat to wake up taste buds and deep savoriness to satisfy

the appetite If you are looking for a bit of spice to break up the monotony of a standard cheese board try Gooda with Red Pesto

Gooda with Pesto combines classic Italian flavors with Dutch milk to make a supremely delicious offering Basil, garlic and other Italian herbs marry perfectly with the buttery richness of the cheese If you are looking for something bright and fresh to build out a cheese board, try Gooda with Green Pesto

Gooda with Lavender is tur ning heads and tur ning on taste buds It has a rich, creamy texture with deep floral notes The late summer lavender flowers give this Gooda its signature taste If you are looking for something new and unique for your next cheese board, try Gooda with Lavender

Cheeseland has been importing Dutch cheese to the American market for more than 40 years All of the cheeses derive their signature look from all-natural ingredients

British cheese

Somerdale has big plans in United States

Somerdale Inter national’s k y through ongoing product improvement, product innovation and a renewed focus on leveraging and enhancing Somerdale’s comprehensive network of 63 regional distributors located across the United States The network is central to Somerdale’s ability to provide regional and independent retailers – the champions of specialty food retail – with the opportunity to carry the very best British cheese

Somerdale’s 2024 U S plans includes ramping up its annual St Patrick’s D a y p ro m o t i o n a

quintessential Irish cheese

The range, which enjoyed record sales in 2023, comprises the iconic Original Claddagh Bó Irish Cheddar waxed in the tricolore of the Irish flag, the stunning tasting Claddagh Bó Irish Whiskey Cheddar and the distinctively moreish Claddagh Bó Irish Porter Cheddar

All three are available year-round in 5-pound wheels, while for St Patrick’s Day, Original Claddagh Bó will also be available in a 7-ounce prepack wedge

This year will also see the launch of an enhanced recipe for Somerdale’s already highly popular Il Truffelino truffle cheese The new recipe, available in July, will deliver a more luxurious taste and texture sensation and features a classic, more mature, English Cheddar combined with highquality truffle

Somerdale’s range of premium specialty British cheese, which is unparalleled in its quality and breadth, has been central to its continued growth, with 2023’s sales and volume in the United States up for a fourth consecutive year

Barber’s 1833 Vintage Reserve Cheddar is the classic British Cheddar made to a closely guarded recipe by the Barber family, the oldest Cheddar makers in the world who are located just 15 miles away from the village of Cheddar itself in the heart of the Somerset countryside Aged for two years, the 1833 Vintage Reserve has a wonderfully complex taste including subtle notes of gooseberry

Somerdale’s iconic Westminster branded Cheddar range is lovingly made by some of the most respected British cheesemaking families The

p p g p

Smoked Cheddar; aged super powerful Vintage Cheddar; best-selling Rustic Red with sweet, nutty caramelized notes; stunning Reserve Cheddar aged for more than two years to ensure the ultimate taste bud sensation; and Gold Hill, an award-winning sweet mature Cheddar, carefully aged for more than 12 months until it reaches perfection

Somerdale’s Blue Stilton is “the King of British Cheese” and includes White Stilton

The growing range of blended cheeses includes Wensleydale & Cranberries and Wensleydale with Lemon & Honey

“A key focus for Somerdale in the year ahead will be enhancing our offer to regional chains and independent retailers,” said Alan Jenkins, director “We believe we can support their passion for carrying and championing the very best specialty food through making our range of great tasting British cheese easily available to them via our comprehensive network of regional distributors located across the United States

“We strongly believe that America’s love affair with British cheese is set to go from strength to strength and we look forward to meeting our valued customers and planning with them a successful 2024 ”

Based in Wellington, Somerset, Somerdale Inter national is a leading U K exporter of British cheese and dairy products Now in its 35th year of operation, Somerdale exports British cheese to more than 50 countries worldwide

Somerdale is the leading exporter of cheese to the United States with shipments leaving for New York every week The company has grown in key markets such as China and the Far East, Europe, the Caribbean and Australia and in emerging markets including the Middle East, North Africa and Southeast Asia

Somerdale has established supply partnerships with traditional, familyrun producers who make cheese of the highest quality This enables the company to offer a comprehensive range of traditional, quintessentially British, cheeses Somerdale is also developing new cheeses, brands and packaging formats to meet the diverse requirements of the global marketplace

FEATURED PRODUCTS

Odyssey Mediterranean Feta Dip

Klondike Cheese Co introduces a creamy, fresh, award-winning Odyssey Greek yogurt and Feta cheese blended dip with Mediterranean inspired spices, vegetables and olives This delicious dip is based on a family recipe that Klondike has meticulously crafted with its awardwinning dairy and the finest ingredients

Pepper, French Onion, Southwest and Tzatziki flavors

Odyssey Mediterranean Feta

Dip is only 40 calories per 2 tablespoon serving but does not sacrifice flavor since it is made with Odyssey’s awardwinning, rich and creamy Greek yogurt and fresh, tangy Odyssey Feta.

The new Feta Dip joins the Odyssey brand lineup of four additional Greek yogurt-based dips that come in Bell

For more information about Odyssey products, visit the website.

Klondike Cheese Co

www.odysseybrands.com

Bellwether Farms Whole Milk Basket Ricotta

As many fans of Bellwether Farms already know, delicious, authentic ricotta is one of life’s simple pleasures and is arguably the most enjoyable by itself with a spoon

Whole Milk Basket Ricotta’s smooth, creamy, pillowy-soft texture and delicate, slightly sweet flavor make for an indulgent snack, dessert, a star in a variety of savory dishes –and everything in between

In accordance with Bellwether Farms’ motto, “Whole is better,” Bellwether Farms’ hand-dipped Whole Milk Basket Ricotta is made from whole, full-fat Jersey cow milk straight from healthy, happy cows

h e a d i n t o o u r 3 5 t h a n n i v e r s a r y y e a r t h a n t o c o n t i n u e t h i s g re a t m o m e n t u m i n t o 2 0 2 4 ”

To lear n more about Bellwether Farms’ Whole Milk Basket Ricotta, how #WholeIsBetter and for a

The Whole Milk Basket Ricotta is even housed in its original draining basket, another touch that harkens back to the days of artisanal cheese-production and makes it truly unique

“ We a re d e l i g h t e d t h a t o u r

Whole Milk Basket Ricotta is reso n a t i n g , b e c a u s e i t ’s a p ro d u c t w e a re p a r t i c u l a r l y p ro u d o f , ” s a y s L i a m C a l l a h a n , o w n e r o f

Bellwether Farms “We hear from f o l k s a l l t h e t i m e t h a t t h e y ’ v e n e v e r h a d r i c o t t a a s g o o d a s o u r s , a n d i t m a k e s s e n s e T h e re ’s n o t h i n g e l s e q u i t e l i k e i t o n t h e m a r k e t , a n d y o u c a n rea l l y t a s t e t h e d i ff e re n c e . We c a n ’t t h i n k o f a b e t t e r w a y t o

Tomme S aint Georges

Tomme Saint Georges is a traditional sheep milk cheese, aged for a minimum of seven months, in the Occitanie region in the southwest of France

This Tomme takes its name from the village where its recipe was created: Saint Georges. It comes from a region that has a rich cheesemaking tradition dating back to the dawn of time It recreates the flavor that could have been found around the times the Saint Georges legend appeared The legend originally from Turkey and Libya was brought to Western Europe with the crusades in the 12th century. Of course, it involves a princess and a dragon Tomme Saint Georges comes from a 20-pound wheel that gets creamier with aging and combines the nuttiness and sweetness of the sheep milk cheeses originating from the southwest of France

except that it is a bit creamier than could be expected from a hard pressed cheese It retains a fresh cream flavor, which along with its affordable price point make it a great everyday sheep’s milk cheese

Because it is 100 percent sheep’s milk, it melts beautifully, which makes it a very versatile cheese Let yourself be transported back to the Knight Time with Tomme Saint Georges

Lactalis American Group www lactalisamericangroup com

Crave Brothers Marinated Fresh Mozzarella Ciliegine

store locator, visit bellwetherfarms com Founded in 1986 in Sonoma County, family-owned and operated Bellwether Farms lovingly crafts dairy products using whole, full-fat sheep’s milk and cow’s milk With a fervent commitment to traditional, artisanal techniques, Bellwether Farms’ small-batch cheeses and yogurts are found in grocery stores nationwide and have won dozens of awards One percent of Bellwether Farms’ sales go to organizations providing hunger relief or food-related education. Visit online to lear n more and follow on Instagram, Facebook and Twitter #WholeIsBetter

Bellwether Farms www.bellwetherfarms.com

Crave Brothers Farmstead Cheese, including its Marinated Fresh Mozzarella Ciliegine, is made with hours-old milk on its dairy farm and cheese factory in Waterloo, Wis Crave Brothers uses renewable energy to produce its award-winning cheeses with energy produced from its on-site anaerobic methane digester

with renewable energy” logo on its packaging to share its sustainability story with consumers

Crave Brothers is a carbon negative company It produces enough electricity to power the cheese factory, farm and over 300 area homes in its community Crave Brothers includes a “produced

Did you know that Crave Brothers includes a recipe on the inside of the lids on its retail cups?

WOW! The company shares easy and fun uses for the variety of shapes and sizes Are you interested in carrying Crave Brothers’ products in your store? Check out the website or call for more information

Crave Brothers Farmstead Cheese 920.478.4887

www cravecheese com

Old Cro c Grand Reser ve Australian Cheddar

Grand Reserve is crafted with milk from grass-fed cows and nonGMO ingredients Grand Reserve is carefully aged a minimum of 2 full years for a bold, rich flavor The cheese’s texture is surprisingly creamy, yet crumbly with notice-

ably crunchy crystals Grand Reserve completes the brand’s top-selling lineup of 7-ounce chunks, which includes medium, sharp, extra sharp and smoked Cheddars

Old Croc

www.oldcroccheese.com

FEATURED PRODUCTS

Le Gruyère AOP

Here are some facts about Le Gruyère AOP:

• Le Gruyère AOP is produced using raw milk

• Le Gruyère AOP is natural – there are no additives, no GMOs and no preservatives.

• Le Gruyère AOP is naturally gluten and lactose free

• Each wheel of Gruyère AOP is aged for a minimum of five months before being released for sale and can be aged for between 14 and 18 months It can be kept for more than 24 months for cheese lovers looking for an even stronger flavor

• A name

• A knowhow and a history

• A product

• A wheel of Gruyère AOP weighs between 25 and 40 kg

What does AOP mean?

It means it has a protected designation of origin To be considered AOP, you have to have:

• A tradition

• A limited production zone

Oaxaca Bites

Introducing Oaxaca Bites, the delicious Oaxaca stringy cheese you love in a more convenient format that you can snack on all day long

Makes it easier to make queso fundido, quesadillas and any other dish that requires a melting cheese, easy to handle and great for snacking!

Oaxaca Bites are a healthy and tasty alter native to common snacks as they are keto friendly – high in protein and low in carbs Perfect for consumers in keto/low-carb diets, it’s available in 8-ounce, 16-ounce, 32-ounce and 5-pound bags; zipper and non-zipper bags; and clear bags with label or printed bags

Production process has been maintained since the origins of Gruyère AOP back in the year 1115 and is strictly respected by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications

Le Gruyère www.gruyere.com

Ninety percent of consumers snack multiple times per day and 21 percent snack more than five years ago Snacks account for half of all eating occasions

Growth of cheese snack sticks, cheese snacks with bold flavors and mini snackable cheeses.

Odyssey Naturally Smoked Feta

Klondike Cheese is venturing out to a new jour ney of smoked cheese. Odyssey® Naturally Smoked Feta is sure to please cheese lovers across the board Sprinkle on a salad or pizza or mix it into a Tex-Mex dish This naturally smoked Feta features a smokey, salty, tangy and yet creamy finish

Being a family-owned and operated Wisconsin cheese and dairy company, Klondike sources milk from neighboring farms to create the highest quality products possible Once they start the state-of-the-art crafting of the Feta, it goes into a smoking chamber and receives a natural hickory smoked cure Luke Buholzer of Klondike Cheese

replied, “Smoked Feta is the perfect addition to our line of flavorful Feta cheese. The level of smoke in the Feta is light, so it does not overpower the other flavors but helps build a more complex flavor.”

Odyssey brands continues to produce award-winning cheeses with the highest quality milk Like its traditional and other flavored Feta, the smoked Feta is low in calories and provides the calcium needed for strong bones Odyssey smoked Feta comes in 8-ounce retail chunks and 6pound loaves

For more information about Odyssey, visit the website

Klondike Cheese Co.

www odysseybrands com

Cello Simple Pleasures Trays from S chuman Cheese

After winning a gold sofi award for its Cello Copper Kettle Snack Packs, Schuman Cheese debuted a handful of products at the Summer Fancy Food Show, including Cello Simple Pleasures Trays.

Carefully curated by cheese experts, each Simple Pleasures tray includes a selection of premium Cello cheeses paired with delicious quality snacks that can be enjoyed separately or even better to-

gether! Simple Pleasures Trays are pre-portioned, ready to serve and made up of creative combinations of delicious flavors and textures that perfectly complement each other. These trays can be served as an appetizer, or as part of the popular grazing table trend.

Schuman Cheese

www.schumancheese.com

Bonnie’s Jams Red Pepp er Jelly

It’s the on-trend snacking innovation! Cheese is ranked third in sales among all snack categories

Nuestro Queso, LLC

www.hcmakers.com

Red Pepper Jelly has always been a favorite in the American South Bonnie created this signature flavor based on a delicious version from a dear friend in Alabama After a lot of experimentation in her kitchen, and a lot of tasty samples shared with friends, Bonnie created her signature Red Pepper Jelly for

folks to enjoy at home Made using fresh sweet red peppers, seeded habanero, cider vinegar and sugar, it’s the perfect combination of sweet and heat

Bonnie’s Jams

209.814.2871

www bonniesjams com

C H E E S E L I S T I N G S

A M E R I C A N I N T E R N AT I O N A L

Whole Milk Basket Ricotta

Buholzer Brothers Gouda

Marinated Ciliegine Fresh Mozzarella

Oaxaca Bites

Odyssey 4-ounce Traditional Crumbled Feta Cheese

I M P O R T S

Tomme Saint George Le Gruyère AOP

Bellwether Farms 707 763 0993 www.bellwetherfarms.com

Klondike Cheese Co 608 325 3021 www.klondike.com

Crave Brothers Farmstead Cheese 920 478 4887 www cravecheese com

HispanicCheese Makers-Nuestro Queso 847 502 0934 www.hcmakers.com

Klondike Cheese Co 608 325 3021 www.klondike.com

Brie L’Indulgent

Asiago Vecchio 15 months

Lactalis American Group

212 758 6666

www lactalisamericangroup com

Interprofession Du Gruyère

+41 29 921 84 10

www gruyere com

Lactalis American Group 212.758.6666

www lactalisamericangroup com

Monti Trentini USA LLC

www montitrentini com

S N A C K S

Jarlsberg Minis Lite

J&M Foods

800 264 2278

www janis-melanie com

Norseland

www jarlsberg com

World’s Best Brie at the 2022 World Championship Cheese Contest

Silver medal at the 2017 World Cheese Awards

Our whole milk basket ricotta starts with rich, whole Jersey cow milk produced on our neighbor’s farm We culture the milk to bring out its delicious flavors and then heat each batch in kettles until curds form. Sold in its original draining basket, this unique ricotta is known for its pillowy texture A ricotta like no other! MSRP: $7 99

The new variety of Buholzer Brothers® Gouda cheese is available in 6-ounce retail chunks, 5-pound loaves and 15-pound long johns Gouda is a great melting cheese with its creamy, rich, nutty and mellow flavor, great for a quick charcuterie board or your next sandwich.

Marinated Ciliegine Fresh Mozzarella is an appetizer in a cup This fresh, milky cheese meets a perfect blend of Italian seasonings and olive oil It is not only a great item for customers to take home, but you can add value to your deli bar and other store applications using this! MSRP: $3.99

We offer an extensive line of high-quality authentic Mexican, Caribbean and CentralAmerican style cheeses and creams for private brands, co-packing and ingredient customers

Our state-of-the-art, SQF 3 0-certified plant enables us to offer the gold standard in food safety. Our company helps customers build their own brands with ser vices, support and innovation

Odyssey® Traditional Crumbled Feta is a healthy addition to salads and main dishes The smaller size packaging will allow retailers more shelf space to display a wider variety of flavors that are available and give the consumer a better price point.

ACS Competition categor y: Up State New York Aged Cheddar

Tomme Saint Georges is a traditional sheep milk cheese, aged for a minimum of seven months, in the Occitanie region of France It comes from a 20-pound wheel that gets creamier with aging and combines the nuttiness and sweetness of the sheep milk cheeses originating from the southwest of France, except that it is a bit creamier than could be expected from a hard-pressed cheese MSRP: $19 99 per pound

The production of Le Gruyère AOP in the can be traced back to 1115 It is the 100 percent traditional craft and expertise, passed down from generation to generation, that gives Le Gruyère AOP Switzerland its inimitable flavor and impeccable quality The procedure for production of Gruyère AOP Switzerland is strictly specified Milk producers, cheesemakers and affineurs (maturers) respect each of its steps to the letter. This expertise has been guaranteed since 2001 through specifications approved by the Swiss Federal Office for Agriculture.

Brie L’Indulgent is a triple crème Brie from the Meuse region east of Paris Unctuous and rich, no wonder it was awarded World’s Best Brie in 2022.

This Asiago Vecchio PDO is made exclusively with milk collected on the Asiago Plateau, located in the north eastern part of the Italian Alps After the natural skimming of the milk, which is made overnight, the milk is transformed in traditional copper vats by Florindo, an expert cheesemaker

J&M Foods’ Original Cheese Straws are a traditional Southern delicacy combining a light, crisp texture with just a hint of hot Ser ve them anytime as a snack, appetizer or hors d’oeuvre They’re a delicious counterpart to soups, salads, fruit and wine Retail: $3 99-$5 99

Jarlsberg cheese, a Norseland brand based in Darien, Connecticut, has introduced a new lite version of its Minis, which are individually wrapped cheese wheels Each 20-gram portion contains 50 calories and 7 grams of protein Retail: $4 99/five-count bag, 99 cents individually

Cheese Straws