All Media Releases

Wisconsin Wins Best of Show Award, Captures 98 Ribbons at American Cheese Society Conference

luannlodl — Mon, 30 Aug 2010 10:49:51 GMT

SEATTLE, Wash.— Wisconsin cheesemakers dominated the annual American Cheese Society Competition on Aug. 28 in Seattle, Wash., capturing 98 ribbons, including the prestigious Best of Show prize.

Of 1,462 total entries, Wisconsin cheesemakers scored nearly one third of all awards bestowed, more than any other state. America's Dairyland's 98 awards included 29 firsts, 36 seconds and 33 third places. Cheesemakers from 225 companies in 34 U.S. states, Canada and Mexico were represented.

Extra Aged Pleasant Ridge Reserve, made by Uplands Cheese in Dodgeville, Wis., was named Best of Show. It is the third time Pleasant Ridge Reserve has won Best of Show at the American Cheese Society, winning previously in 2001 and 2005, and is the only cheese in the history of the competition to win the top prize three times.

A host of Wisconsin cheesemakers swept the competition, including Carr Valley Cheese, LaValle, which landed 18 ribbons. BelGioioso Cheese, Denmark, captured the second most ribbons for Wisconsin, with a total of 7 awards, and Sartori Foods in Plymouth took home six ribbons.

First place ribbons went to:

Arthur Schuman, Inc, Montfort: Montforte Gorgonzola Cheese
BelGioioso Cheese, Denmark: Sharp Provolone Mandarino
Bleu Mont Dairy, Blue Mounds: Lil Wils BIG Cheese
Carr Valley Cheese, LaValle: Smoked Billy Blue, Fresh Marisa, Native Sheep
Cesar's Cheese, Random Lake: Oaxaca String Cheese
DreamFarm, Cross Plains: Fresh Goat Cheese with Pesto
Edelweiss Creamery, Monticello: Cellar Aged Grass Based Gouda, Grass Based Emmentaler
Emmi-Roth Käse USA, Monroe: GranQueso
Hidden Springs Creamery, Westby: Driftless Honey Lavender
Holland's Family Cheese, Thorp: Marieke Gouda Onion Garlic, Marieke Gouda Smoked
Klondike Cheese, Monroe: Brick, Reduced Fat Feta
Lactalis American Group, Belmont: 1 kg Brie
Montchevre-Betin, Belmont: Chevre in Blue - Goat Milk Blue Cheese
North Hendren Cooperative Dairy, Willard: Black River Caraway Blue
Pine River Pre-Pack, Newton: Extra Sharp Cheddar Cold Pack Cheese Food
Sartori Foods, Plymouth: Sartori Reserve BellaVitano Gold, Sartori Reserve Pastorale Blend, Sartori Asiago, Sartori Reserve Balsamic BellaVitano
Saxon Homestead Creamery, Cleveland: Green Fields
Uplands Cheese, Dodgeville: Extra Aged Pleasant Ridge Reserve, Ridge Reserve
Widmer's Cheese Cellars, Theresa: Traditional Colby, 8 Year Cheddar

In addition to landing the most first place awards, Wisconsin cheesemakers swept 11 categories, including: American Originals Brick Cheese; American Originals Colby; American Originals Made from Sheep's Milk or Mixed Milk; Blue Mold Cheese Made from Cow's Milk; Blue Mold Cheese Made from Goat's Milk; Italian Type Cheeses Grating Types; Italian Type Cheeses Pasta Filata; Smoked Cheeses Made from Cow's Milk; Fresh Sheep's Milk Cheeses Flavor Added; Cheese Spreads Made from Cow's Milk; and Aged Sheep's Milk Cheeses.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

DairyDoingMore.org launches new section featuring calf's birth and life

gbauer — Mon, 23 Aug 2010 07:50:00 GMT

MADISON, WIS. — DairyDoingMore.org, an online magazine launched in early 2010 by the Wisconsin Milk Marketing Board, is introducing a fun and educational section centered around the birth and life of a new calf. The new section will give consumers the chance to see what life is like on today’s dairy farms as they watch the new calf grow into adulthood.

The section began as one of the website’s monthly contests, the “Name Our Calf” July Sweepstakes, where the pending bovine birth was announced along with a public invitation to submit names for the new arrival. The top five finalist names now appear on the website’s Poll section for viewers to vote for their favorite through August 31. The winner will be announced in early September.

In the meantime, the Brown Swiss calf was born Friday, July 30 at 9:17 a.m., weighed 68 pounds and was 35 inches long. The news of her arrival was posted to the DairyDoingMore website and Facebook page, along with the first status update that includes information about her birth, medical care, housing and a photo.

Every month, readers can learn more about the calf and watch her grow. The section will feature new photos and details such as what she eats, where she is housed and what needs to be done to keep her healthy.

DairyDoingMore.org informs consumers about today’s dairy industry in Wisconsin. From feature articles, farm family interviews and news stories to videos, sweepstakes and recipe contests, DairyDoingMore covers the financial, environmental, culinary and lifestyle benefits that the dairy industry brings to Wisconsin.

http://www.dairydoingmore.org
http://www.facebook.com/dairydoingmore
http://www.eatwisconsincheese.com

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Andrea Brossard Martin
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
800.373.9662
amartin@wmmb.org

Matucheski Named 2010 Grand Master Cheese Maker

gbauer — Wed, 11 Aug 2010 08:20:07 GMT

Blue Ribbon Cheese & Butter Auction Raises $28,885

Mike Matucheski, a cheesemaker at Sartori Foods in Plymouth, was named the 2010 Grand Master Cheese Maker during the Blue Ribbon Cheese & Butter Auction held August 5 at Wisconsin State Fair Park. Matucheski, who competed against 20 other blue-ribbon cheese makers for the coveted title, earned the honor for his Rosemary-Olive Oil Rubbed Asiago, which topped the Flavored Hard Cheese Class. This is the second year in a row Matucheski has been named Grand Master Cheese Maker.

Each blue-ribbon entry from the Wisconsin State Fair Cheese & Butter Contest sold during the auction, raising $28,885 for student scholarships and dairy-related promotions at the Wisconsin State Fair. Leading off the auction was 20 pounds of Mautcheski’s award-winning Rosemary-Olive Oil Rubbed Asiago, which sold for $2,550 to Elegant Farmer of Mukwonago. Fifteen buyers supported the auction, which was presented by the Wisconsin State Fair Dairy Promotion Board.

Other auction results include:

Cheddar
Made by: Terry Lensmire, Trega Foods, Weyauwega
Buyer: Cargill, Waukesha
Amount: 42 lbs.
Price per pound: $55
Total sell price: $2,310

Baby Swiss Wheel
Made by: Neal Schwartz, Chalet Cheese Co-op, Monroe
Buyer: Major Goolsby’s, Milwaukee
Amount: 20 lbs.
Price per pound: $25
Total sell price: $500

Garlic & Herbs Gourmet Spread
Made by: Shawn Schult, Lactalis USA, Merrill
Buyer: Ivarson, Milwaukee
Amount: 12 lbs.
Price per pound: $60
Total sell price: $720

Caprimenthe
Made by: Pam Hodgson, Sartori Foods, Plymouth
Buyer: Berenz Packaging, Menomonee Falls
Amount: 22 lbs.
Price per pound: $45
Total sell price: $990

Monterey Jack With Jalapeño Peppers
Made by: David Meyer, Lynn Dairy, Granton
Buyer: Herdeman Corp., Cudahy
Amount: 40 lbs.
Price per pound: $40
Total sell price: $1,600

String Cheese
Made by: Steve Tollers, Burnett Dairy Co-op, Grantsburg
Buyer: Saz’s, Milwaukee
Amount: 10 lbs.
Price per pound: $100
Total sell price: $1,000

Smokehaus Blue Cheese
Made by: Nelson Schrock, DCI Cheese Company, Richfield
Buyer: DCI Cheese Company, Richfield
Amount: 12 lbs.
Price per pound: $50
Total sell price: $600

Colored American Pasteurized Process Cheese
Made by: Ken Kreklow, Associated Milk Producers, Portage
Buyer: Danisco USA, New Century, Kansas
Amount: 10 lbs.
Price per pound: $95
Total sell price: $950

Feta in Brine
Made by: Adam Buholzer, Klondike Cheese Co., Monroe
Buyer: DCI Cheese Company, Richfield
Amount: 10 lbs.
Price per pound: $110
Total sell price: $1,110

Extra Sharp Cheddar Cold Pack
Made by: Phil Lindemann, Pine River Pre-Pack, Newton
Buyer: Novak’s Cheese, DePere
Amount: 12 lbs.
Price per pound: $125
Total sell price: $1,500

Casa Bolo Mellage
Made by: Sid Cook, Carr Valley Cheese, LaValle
Buyer: Ivarson, Milwaukee
Amount: 4 lbs.
Price per pound: $230
Total sell price: $920

Smoked Muenster
Made by: Randy Pitman, Mill Creek Cheese, Arena
Buyer: R. Mueller Service and Equipment, Monroe
Amount: 10 lbs.
Price per pound: $105
Total sell price: $1,050

Monterey Jack
Made by: Steve Hobbs, Land O’Lakes, Kiel
Buyer: US Jesco, Carrollton, Texas
Amount: 40 lbs.
Price per pound: $65
Total sell price: $2,600

Mascarpone
Made by: George Crave, Crave Brothers Farmstead Cheese, Waterloo
Buyer: Emmi-Roth Kase USA, Monroe
Amount: 4 lbs.
Price per pound: $105
Total sell price: $420

Brie Light
(Cheesemaker donated 10 additional pounds. Lot auctioned off twice.)
Made by: Dan Osterholz, Lactalis USA, Belmont
Buyer: Danisco USA, New Century, Kansas
Amount: 10 lbs.
Price per pound: $40
Total sell price: $400

Made by: Dan Osterholz, Lactalis USA, Belmont
Buyer: Wisconsin Aging & Grading Cheese, Little Chute
Amount: 10 lbs.
Price per pound: $40
Total sell price: $400

Havarti
Made by: Ron Bechtolt, Klondike Cheese Co., Monro
Buyer: Emmi-Roth Kase USA, Monroe
Amount: 10 lbs.
Price per pound: $150
Total sell price: $1,500

Limburger
Made by: Mike Nelson, Chalet Cheese Co-op, Monroe
Buyer: Wisconsin Cheese Mart, Milwaukee
Amount: 3 lbs.
Price per pound: $150
Total sell price: $450

Natural Rind Parmesan
Made by: Mike Matucheski, Sartori Foods, Plymouth
Buyer: Novak’s Cheese, DePere
Amount: 20 lbs.
Price per pound: $190
Total sell price: $3,800

Low Moisture Mozzarella, Whole Milk
Made by: Terry Lensmire, Trega Foods, Luxemburg
Buyer: Wisconsin Aging & Grading Cheese, Little Chute
Amount: 13 lbs.
Price per pound: $150
Total sell price: $1,950

Brick
Made by: Ron Bechtolt, Klondike Cheese Co., Monroe
Buyer: R. Mueller Service and Equipment, Monroe
Amount: 10 lbs.
Price per pound: $107.50
Total sell price: $1,075

Salted Butter
Made by: Roy Phillipi, Graf Creamery, Zachow
Buyer: Ivarson, Milwaukee
Amount: 10 lbs.
Price per pound: $50
Total sell price: $500

Dairyland Youth Celebration Raises More Than $19,000 For Dairy Youth

gbauer — Wed, 11 Aug 2010 08:06:20 GMT

Top Lot Sells For a Record-Breaking $10,000

Excitement filled the air at the 2010 Dairyland Youth Celebration, held last weekend in conjunction with the Wisconsin State Fair Junior Dairy Show, when the top lot sold for a record-breaking $10,000, shattering the previous record of $2,800, set at last year’s event. In all, more than $19,000 was raised for dairy youth and dairy youth programs in the state.

Leading off the live auction was the sale of the Golden Gallon representing the Supreme Champion of the Wisconsin State Fair Junior Dairy Show. The Supreme Champion, the Grand Champion Holstein, was exhibited by Crystal Siemers-Peterman of Manitowoc County. When the gavel dropped, the Golden Gallon sold for a record-breaking $10,000 to the Supreme Syndicate, which included State Farm - Greg Bovre, Dean's Electric, Trans-Ova Genetics, Kettle Lakes Cooperative, Riesterer & Schnell, Hubbard Feeds, CP Feeds, St. Anna Vet Clinic, Emquest - Dr. Byron Williams, Premier Insurance, Adell Cooperative, Investors Community Bank and Siemers Holsteins.

The Reserve Supreme Champion of the Wisconsin State Fair Junior Dairy Show, the Grand Champion Jersey, was exhibited by Jordan Ebert of Kewaunee County. ABS Global of DeForest paid $1,500 for the Reserve Supreme Champion Golden Gallon.

The Supreme Champion Showperson of the Wisconsin State Fair Junior Dairy Show was 18-year-old Brynn Kasten of Manitowoc County. The Golden Gallon representing the Supreme Champion Showperson sold for $1,750 to Sherry Siemers-Peterman and the Wisconsin Junior Holstein Association.

New to the auction line-up this year was the addition of the Best Doe in the Show, representing the Wisconsin Junior Dairy Goat Show. First-year exhibitor, Esther Considine of Columbia County, topped the 2010 Junior Dairy Goat Show with her LaMancha. The Golden Gallon representing the Best Doe in the Show sold for $1,600 to the Wisconsin Dairy Goat Association Syndicate, which included Diamond Dairy, Adamson Family, Tonn Family, Racine County Dairy Goat Project, Sara Bredesen/WI Dairy Goat Products, NuZu Feed, Bovine BlueLite Techmix, Apple Tree Farm, Rainbow Ridge Farm, Hockerman Family, Schraufnagel Implement, Loehr Family, Shilts Family, Kayla Schraufnagel, Sherri Knuth, Jake Hintz, Nuttleman Family, Lamer Family, Jacques Family, Knauber Family, Zoe Fay, Nofsinger Family, Kenow Family and O'Doolies Dairy Goats.

Other live auction results include:
Grand Champion Ayrshire
Exhibitor: Andrew Hetke, Rusk County
Buyer: Fresh Ayr Syndicate (Snyder Tax Service, Grand View Clydesdales, Ladysmith Vet, Mark Stensvold, Grassland Dairy, Pioneer Bank of Wisconsin, Thunderhead Shorthorns, Grand View Ayrshires, Cloverkey Ayrshires and Foggy Valley Ayrshires)
Amount: $750

Grand Champion Brown Swiss
Exhibitor: Allison Quick, Waukesha County
Buyer: Wisconsin Brown Swiss Breeders and Friends Syndicate (David Cowles, Cozy Nook Farm, Random Luck, Armbruster Bros., Kathy Wendt, Katzman Bros., Sunshine Genetics, Voegeli Farms, Mike Quick Family, Forest Lawn Farm, Vo-Grin Swiss, Ryan and Kara Olson, Mike and Linda Hellenbrandt, Horseshoe Hill Farm, Grant and Katie DeBruin, Gary and Janet Thompson, Norm Magnussen, Swiss Miss Farm, Wingate Genetics, Bruce Kipp Family, Zen Miller, Andy Fuchs, Art and Diane Mehring and Amberlee Swiss)
Amount: $1,400

Grand Champion Guernsey
Exhibitor: Evan Dorn, Green County
Buyer: Wisconsin Guernsey Breeders Syndicate and Bob Hagenow
Amount: $1,050
Grand Champion Milking Shorthorn
Exhibitor: Tommy Allen, Sauk County
Buyer: Zeeland Farm Services
Amount: $500

Three silent auction packages brought in an additional $500. Buyers included: Keith Engel, Madison; The Practice Veterinary Service, Junction City; and Kathy Wendt, Waukesha.

Auction proceeds not only support the winning youth exhibitor but also the more than 4,500 Wisconsin youth involved in the state’s 4-H dairy project. Forty percent of the proceeds from the live auction go back to the youth exhibitor; 20 percent to the Wisconsin 4-H Dairy Endowment Fund; 20 percent to the Wisconsin State Fair Park Foundation; and 20 percent to the Wisconsin State Fair Dairy Promotion Board. Silent auction proceeds support the Wisconsin State Fair Dairy Promotion Board Scholarship Fund.

Other junior dairy exhibitors recognized during the Dairyland Youth Celebration include:

Wisconsin State Fair Dairy Promotion Board $1,000 Scholarship Recipients
• Cara Biely, Reedsville – Cara plans to study dairy science/veterinary science at UW-Madison.
• Stacy Retz, Boyceville – Stacy plans to study pre-veterinary science at UW-River Falls.
• Danielle Brown, Dodgeville – Danielle will be a junior at UW-Madison, where she is majoring in dairy science and life science communications.
• Kayla Dolan, Dodgeville – Kayla will be a senior at UW-Platteville, where she is majoring in animal science and pre-veterinary medicine, with a minor in chemistry.
• Ashley Julka, Rosendale– Ashley will be a senior at UW-River Falls, where she is majoring in agriculture marketing communications, with a minor in journalism.

James W. Crowley Leadership Award Finalists
• Erin Kappelman, Manitowoc County - Scholarship Recipient
• Brienne Hendrickson, Green County - Scholarship Recipient
• Jaclyn Peterson, St. Croix County
• Abby Tauchen, Shawano County
• Kayla Wright, Jefferson County
• Kami Schuler, Grant County
• Brock Reeson, Green County
• Chandler Taylor, Barron County
• Rachel Hartlaub, Manitowoc County
• Sam Lensmire, Manitowoc County
• Brett Hildebrandt, Dodge County
• Colton Carpenter, Lafayette County
• Ashley Martin, Lafayette County
• Charlie Oberhaus, Waukesha County
• Abigail Baker, Iowa County

Premier Exhibitor Contest Winners
Judging – Brynn Kasten, Manitowoc County
Quiz – Kayla Solum, Barron County
Skillathon – Trenton Styczynski, Shawano County

1 - Brynn Kasten, Manitowoc County
2 – Cody Getschel, Polk County
3 – Danielle Brown, Iowa County
4 – Brett Getschel, Polk County
5 – Mitch Kappelman, Manitowoc County
6 – Aaron Bohn, Dodge County
7 – Carl Lippert, Wood County
8 – Carrie Warmka, Dodge County
9 – Katie Wendorf, Vernon County
10 – Shawn Nehls, Dodge County

Production Winners
• Ayrshire – Jonathan Osterndorff, Iowa County
• Brown Swiss – Blair Christianson, Shawano County
• Guernsey – Jaclyn Peterson, St. Croix County
• Holstein – Crystal Siemers-Peterman, Manitowoc County
• Jersey – Nick Kipp, Waukesha County
• Milking Shorthorn – Jamie Wilson, Wood County

Showmanship Winners
• 12-Year-Old – Nichole Pralle, Clark County
• 13-Year-Old – Kristen Broege, Rock County
• 14-Year-Old – Josh Opsal, Dane County
• 15-Year-Old – Ranae Holthaus, LaCrosse County – Reserve Supreme Champion Showperseon
• 16-Year-Old – Nicholas Schuster, Fond du Lac County
• 17-Year-Old – Andrea Pagenkopf, Grant County
• 18-Year-Old – Brynn Kasten, Manitowc County – Supreme Champion Showperson
• 19-Year-Old – Stephanie Lemay, Waukesha County

Education Exhibit Winners
Large County
1 – Shawano County
2 – Outagamie County
3 – Manitowoc County
4 – Waukesha County
5 – Iowa County
6 – Rock County
7 – Green County
8 – Polk County
9 – Vernon County
10 – Fond du Lac County

Small County
1 – Sheboygan County
2 – Waushara County
3 – Sauk County
4 – St. Croix County
5 – Brown County
6 – Eau Claire County
7 – Kewaunee County
8 – Door County
9 – Lafayette County
10 – Crawford County

Great Northern Cup Award Recipient
Brynn Kasten, Manitowoc County

George Barlass Award Recipient
Stephanie Lemay, Waukesha County

The Dairyland Youth Celebration was presented by the Wisconsin State Fair Dairy Promotion Board. Event sponsors included: Accelerated Genetics, American Wood Fibers, Andis Company, Badgerland Financial, Dean Foods-Golden Guernsey Dairy, Grasch Foods, Nasco, UW-Madison Department of Dairy Science, and the Wisconsin Bakers Association.

Hey Ann Arbor, Are You Ready For A Throw Down?!
Wisconsin Cheese Throw Down hosted by Jolly Pumpkin Café and Brewery

luannlodl — Tue, 27 Jul 2010 13:18:00 GMT

ANN ARBOR, Mich.– Jolly Pumpkin Café and Brewery, in partnership with the Wisconsin Milk Marketing Board (WMMB), will host the second annual Wisconsin Cheese Throw Down on Tuesday, Aug. 10 from 5-8 p.m.

Jolly Pumpkin, located in eastern Michigan, and WMMB have challenged the region's best and brightest chefs to create a signature dish featuring Wisconsin cheeses and paired with Jolly Pumpkin beer.

Event attendees will vote for their favorite food and beverage pairings, narrowing down the field for judges to determine winners in two categories: the ultimate food pairing category and the ultimate food and beer pairing category. Winning chefs will have bragging rights as champions of the region's ultimate "cheese challenge."

"Jolly Pumpkin has a tradition of hosting great promotional events, including this one last year," said Bob Dilcher, regional marketing manager, Foodservice for WMMB. "The café's chef, Maggie Long, is working with talented chefs in the eastern Michigan area to create imaginative dishes featuring artisan cheeses from Wisconsin, some of them one-of-a-kind original cheeses."

All proceeds from the event will benefit Avalon Housing, Inc., a community-based, non-profit organization dedicated to developing and managing permanent supportive rental housing for people with extremely low incomes in Washtenaw County. Paula Baldoni, director of Communications at Avalon Housing will be the event's official judge.

Tickets are $15 per person and include tastings at each of the nine chef tables that are sampling food and beer. Tickets can be purchased at Jolly Pumpkin Café and Brewery, Ann Arbor, Mich., (734) 913-2730, or at the door. Space is limited.

Wisconsin Cheese Throw Down Participants:

Restaurants:
Grizzly Peak
Café Habana
Corridor Sausage Co.
Jolly Pumpkin Café and Brewery
Logan
Vinology
Evans Street Station
Silvio's
Wisconsin Milk Marketing Board

Brewery:
Jolly Pumpkin

About Jolly Pumpkin Café and Brewery:
The Jolly Pumpkin Ann Arbor Café & Brewery fuses comfortable dining with the energetic, approachable atmosphere expected of a downtown locale. Preserving the values with which the Jolly Pumpkin was originally founded, the urban Café and Brewery embraces community tradition by supporting neighboring farms, promoting environmental sustainability, and valuing surrounding businesses.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
hporterengwall@wmmb.org
608.836.8820

WMMB Board of Directors Elects Leadership

luannlodl — Wed, 07 Jul 2010 16:30:00 GMT

Madison, Wis. — Darlington dairy producer, Jay Stauffacher, has been re-elected to a sixth term as chairman of the Wisconsin Milk Marketing Board (WMMB) at its annual reorganization meeting Wednesday. Stauffacher's term is for the 2011 Fiscal Year which began July 1, 2010 and concludes June 30, 2011.

Connie Seefeldt, Coleman, was re-elected vice chairperson, and Ed Jasurda, Phillips, was re-elected Secretary. Stacy Eberle, Monroe, was elected Treasurer. Also serving on the seven-person Executive Committee are Communications Committee Chair, Lanette Harsdorf, Beldenville; Channel Management Committee Chair Ken Heiman, Marshfield; and Policy/Bylaw Committee Chair Kay Zwald, Hammond.

During the reorganization meeting, each of the 25 dairy producer Board Directors was assigned to one of WMMB's two standing committees.

Members of the Communications Committee include: Chairperson Lanette Harsdorf, Beldenville; Romona Averbeck, Fond du Lac; Stacy Eberle, Monroe; Mary Cook, Wilton; Ed Jasurda, Phillips; Patricia Kling, Taylor; Rosalie Geiger, Reedsville; Tina Hinchley, Cambridge; Lyle Jensen, Amery; Steven Sternweis, Marshfield; Vivian Thompson, Cadott; and Judy Wubbenhorst, Westby.

Members of the Channel Management Committee include: Chairperson Ken Heiman, Marshfield; Connie Seefeldt, Coleman; Ben Peterson, Grantsburg; Roger Buresh, Luxemburg; Jeff Strassburg, Wittenburg; Dean Strauss, Sheboygan Falls; Bill Herr, Greenwood; Kay Zwald, Hammond; Sharon Laubscher, Wonewoc; Robert Letter, Seymour; Sarah Lloyd, Wisconsin Dells; Mary Wackershauser, Lancaster; and Judy Wubbenhorst, Westby.

In addition, two WMMB Directors were chosen to represent Wisconsin's dairy producers in other industry organizations. Connie Seefeldt was elected to serve as WMMB's representative on the board of directors of the United Dairy Industry Association (UDIA) and Steven Sternweis was elected to serve as chair of the Center for Dairy Research (CDR) liaison committee.

The WMMB Board of Directors is comprised of 25 dairy producer-directors who set WMMB policies and procedures, supervise business affairs and approve annual budgets. For more information about WMMB programs and promotions, visit www.EatWisconsinCheese.com.

###

Editor's Note: For electronic images of WMMB's Executive Committee members contact Andrea Brossard Martin at amartin@wmmb.org or 800.373.9662.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
800.373.9662
Andrea Brossard Martin

Wisconsin State Fair Cheese & Butter Contest Winners Announced

gbauer — Wed, 30 Jun 2010 14:06:55 GMT

Dairy manufacturers from throughout the state submitted close to 300 entries for the 2010 Wisconsin State Fair Cheese & Butter Contest, which took place June 25 at Wisconsin State Fair Park. The 22 classes were evaluated in such categories as flavor, appearance and texture. Following the contest, the judges selected the grand champion cheese from among the first-place entries.

The 2010 Grand Master Cheesemaker, along with this year’s other winning cheesemakers, will be recognized during the Blue Ribbon Cheese & Butter Auction on Thursday, August 5 at Wisconsin State Fair Park. The Blue Ribbon Cheese & Butter Auction, which features the sale of the blue-ribbon entries, is a fundraising event for the Wisconsin State Fair Dairy Promotion Board. Auction proceeds fund scholarships for students pursuing dairy-related degrees and supports the House of Moo dairy education center, as well as the Wisconsin State Fair Milking Demonstrations.

The following are the top entries from each class:

Cheddar

Terry Lensmire, Trega Foods, Weyauwega, Cheddar, 98.75
Joe Blatz, Land O’Lakes, Kiel, Cheddar, 98.7
Alan Greunke, Maple Grove Cheese, Milladore, Cheddar, 98.65

Colby, Monterey Jack

Steve Hobbs, Land O’Lakes, Kiel, Monterey Jack, 98.85
Jim McClimans, Meister Cheese Company, Muscoda, Colby Jack Longhorn, 98.8
Ryan Sturdevant, Meister Cheese Company, Muscoda, Colby Jack Longhorn, 98.6

Swiss Styles

Neal Schwartz, Chalet Cheese Co-op, Monroe, Baby Swiss, 99.25
Silvan Blum, Chalet Cheese Co-op, Monroe, Baby Swiss, 99.15
Jim Klein, Swiss Valley Farms, Platteville, Swiss, 97.8

Brick, Muenster

Ron Bechtolt, Klondike Cheese Co., Monroe, Brick, 99.8
Matt Henze, Decatur Dairy, Brodhead, Muenster, 99.6
Randy Pitman, Mill Creek Cheese, Arena, Brick, 99.55

Mozzarella

Terry Lensmire, Trega Foods, Luxemburg, Low Moisture Mozzarella, Whole Milk, 99.1
Roger Krohn, Trega Foods, Luxemburg, Low Moisture Part-Skim Mozzarella, 98.1
Pat Doell, Trega Foods, Luxemburg, Low Moisture Mozzarella, Whole Milk, 98.05

String Cheese

Steve Tollers, Burnett Dairy Co-op, Grantsburg, String Cheese, 98.85
Rob Stellrecht, Burnett Dairy Co-op, Grantsburg, String Cheese, 98.35
Martin Scanlon, Burnett Dairy Co-op, Grantsburg, String Cheese, 98.2

Blue Veined Cheese

Nelson Schrock, DCI Cheese Company, Richfield, Smokehaus Blue Cheese, 98.7
Bryon Schroeder, Sartori Foods, Plymouth, Gorgonzola, 98.2
Nelson Schrock, DCI Cheese Company, Richfield, Gorgonzola, 98.0

Feta

Adam Buholzer, Klondike Cheese Co., Monroe, Feta in Brine, 99.25
Terry Lensmire, Trega Foods, Weyauwega, Feta, 99.15
Jim Demeter, Trega Foods, Weyauwega, Feta, 98.9

Flavored Pepper Cheese

David Meyer, Lynn Dairy, Granton, Monterey Jack With Jalapeno Peppers, 98.65
Rob Stellrecht, Burnett Dairy Co-op, Grantsburg, Pepper String Cheese, 98.25
Tom Ramsden, Meister Cheese Company, Muscoda, Chipotle Monterey Jack, 98.05

Flavored Soft Cheese

Shawn Schult, Lactalis USA, Merrill, Garlic & Herbs Gourmet Spread, 99.3
Courtney Schreiner, Lactalis USA, Merrill, Sharp Cheddar Soft Spread, 98.6
Jim Demeter, Trega Foods, Weyauwega, Feta With Peppercorn, 98.55

Flavored Semi Soft Cheese

Randy Pitman, Mill Creek Cheese, Arena, Smoked Muenster, 98.65
Brandon Olson, Decatur Dairy, Brodhead, Havarti Dill, 98.4
Gary Humboldt, North Hendren Co-op Dairy, Caraway Blue Cheese, 98.25

Flavored Hard Cheese

Mike Matucheski, Sartori Foods, Plymouth, Rosemary-Olive Oil Rubbed Asiago, 98.3
Mike Matucheski, Sartori Foods, Plymouth, Basil-Olive Oil Rubbed Asiago, 98.0
Brett Krattigor, Maple Leaf Cheese Co-op, Monroe, Maple Harvest Cheddar, 97.85

Smear Ripened Cheese

Mike Nelson, Chalet Cheese Co-op, Monroe, Limburger, 98.95
Steve Isley, Emmi-Roth Kase USA, Monroe, Gruyere Surchoix, 98.15
Joe Widmer, Widmer’s Cheese Cellars, Theresa, Traditional Washed Rind Brick, 98.1

Cold Pack Cheese, Cheese Food

Phil Lindemann, Pine River Pre-Pack, Newton, Extra Sharp Cheddar Cold Pack, 98.95
Harold Patzke, Pine River Pre-Pack, Newton, Swiss and Almond Cold Pack, 98.75
Phil Lindemann, Pine River Pre-Pack, Newton, Extra Sharp Cheddar and Merlot Cold Pack, 98.35

Pasteurized Process Cheese, Cheese Food, Cheese Spread

Ken Kreklow, Associated Milk Producers, Portage, Colored American Pasteurized Process, 99.25
Dairy Farmers of America, Plymouth, Pasteurized Process American, 98.0
Jerry Prahl, Lactalis USA, Merrill, Wee Brie Pasteurized Cheese, 97.9

Reduced Fat or Lite Cheese

Dan Osterholz, Lactalis USA, Belmont, Brie Light, 99.2
Adam Buholzer, Klondike Cheese Co., Monroe, Reduced Fat Feta in Brine, 99.1
Jim Demeter, Trega Foods, Weyauwega, Reduced Fat Feta With Basil & Tomato, 98.75

Open Class - Soft and Spreadable Cheese

George Crave, Crave Brothers Farmstead Cheese, Waterloo, Mascarpone, 98.5
Mike Butterbrodt, Lactalis USA, Merrill, Feta Spreadable, 97.95
Lenny Bass Jr., Lactalis USA, Belmont, Plain Brie, 97.7

Open Class - Semi-Soft Cheese

Ron Bechtolt, Klondike Cheese Co., Monroe, Havarti, 99.4
Steve Stettler, Decatur Dairy, Brodhead, Havarti, 99.25
Marieke Penterman, Holland’s Family Cheese, Thorp, Mature Gouda, 99.2

Open Class – Hard Cheese

Mike Matucheski, Sartori Foods, Plymouth, Natural Rind Parmesan, 99.55
Robert Bobak, Emmi-Roth Kase USA, Monroe, GranQueso, 98.65
Gary Domke, Sartori Foods, Plymouth, Asiago, 98.6

Goat Milk Cheese

Pam Hodgson, Sartori Foods, Plymouth, Caprimenthe, 99.25
Sid Cook, Carr Valley Cheese, LaValle, Cave Aged Cardona, 98.65
Al Bekkum, Nordic Creamery, Westby, Mountain Jack, 98.5

Sheep & Mixed Milk Cheese

Sid Cook, Carr Valley Cheese, LaValle, Casa Bolo Mellage, 98.9
Sid Cook, Carr Valley Cheese, LaValle, Black Sheep Truffle, 98.85
Mike Matucheski, Sartori Foods, Plymouth, Pastoral Blend, 98.4

Butter

Roy Philippi, Graf Creamery, Zachow, Salted Butter, 98.6
Mark Wagester, Graf Creamery, Zachow, Unsalted Butter, 98.05

Sip, Savor and Enjoy at Wisconsin Artisan Cheese Tastings

luannlodl — Thu, 24 Jun 2010 11:08:00 GMT

MADISON, Wis.—Wisconsin is home to the finest in award-winning cheeses, and this summer Door County's Savory Spoon Cooking School and Schoolhouse Creamery is offering a tantalizing taste of some of their favorites.

On select evenings throughout July, August and September, Savory Spoon will offer a series of Artisan Wisconsin Cheese Tastings, each showcasing a different award-winning Wisconsin cheesemaker.

The tastings begin at 6 p.m. on eight dates throughout the summer, and start at $30 per evening. The tastings, designed not as a class, but as a chance to sip, savor and enjoy, will feature a cheese selection expertly paired with seasonal complements, gourmet fruits, cured meats and artisan bread, setting the tone for a relaxing hour with friends and family. The following Wisconsin cheesemakers will be featured:

July 13: Mt. Sterling Co-Op Creamery; sampling award-winning goat milk cheeses.
July 27: Holland's Family Cheese; sampling hand-crafted Gouda-style cheeses.
Aug. 3: Nordic Creamery; sampling unique mixed milk cheeses.
Aug. 13: Crave Brothers Farmstead Cheese; a class on the art of making Fresh Mozzarella Cheese and other farmstead cheeses.
Aug. 17: Saxon Homestead Creamery; sampling a variety of American original farmstead cheeses.
Aug. 24: Roelli Cheese; sampling their signature cheese, Dunbarton Blue.
Aug. 31: Emmi-Roth Käse; sampling their traditional Swiss-style Gruyère and exceptional Blue Cheese.
Sept. 14: Seymour Dairy; sampling distinctive blue-veined cheese.
Sept. 28: Bleu Mont Dairy; sampling a collection of Wisconsin Original Cheeses.

The Savory Spoon Cooking School and Schoolhouse Creamer is located in Ellison Bay, Door County, Wis. The seasonal school is a member of the International Association of Culinary Professionals, and is open from June through October each year. It offers "hands on" and demonstrative cooking classes, private events and a culinary marketplace.

Visit www.savoryspoon.com for additional information and event registration. Visit EatWisconsinCheese.com for additional information about Wisconsin Cheese.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
608.836.8820
hporterengwall@wmmb.org

or

Janice W. Thomas
Savory Spoon Cooking School
920.854.6600
savoryspoon@aol.com

Farming in the Burbs in Wisconsin

gbauer — Fri, 28 May 2010 12:59:43 GMT

MADISON, Wis. –The latest edition of the Dairy Doing More℠ e-magazine (www.DairyDoingMore.org) features dairy farm families who are "Farming in the Burbs." Guest columnist Larry Meiller, Wisconsin Public Radio talk show host and University of Wisconsin-Madison life sciences communication emeritus professor, discusses the opportunities and challenges that arise for dairy farms next to expanding communities. Online visitors can view profiles of dairy farm families, check out upcoming dairy events, the latest dairy news, browse through photo and video galleries, as well as register for an online sweepstakes and recipe contest.

The Dairy Doing More℠ e-magazine is part of the Wisconsin Milk Marketing Board's (WMMB) Dairy Impact Initiative designed to help consumers get to know more about our dairy farm families and our state's dairy industry which contributes $26.5 billion to our communities and our state each year.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Wis. Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
800.373.9662
Matt Joyce
Andrea Brossard Martin

New Chef Ambassadors Combine Culinary Excellence With Wisconsin Cheese

luannlodl — Wed, 19 May 2010 09:12:26 GMT

MADISON, Wis. – Eleven notable chefs from around the nation are bringing their distinctive regional styles to the Wisconsin Cheese Chef Ambassador program. They began their service with a cheese "immersion tour" of Wisconsin that included visits to seven cheesemakers including Chalet Cheese, Crave Brothers Farmstead Cheese, Emmi-Roth Käse and Roelli Cheese, as well as Wisconsin Cheese tastings.

The Chef Ambassador program, sponsored by the Wisconsin Milk Marketing Board (WMMB), connects Wisconsin Cheese and the state's legendary cheesemakers with the best chefs in the country. The program, now in its seventh year, includes 46 distinguished chefs. This year, the program boasts its largest class, and a very diverse group of chefs, ranging from culinary instructors to fine dining executive chefs and a culinary radio host.

The new ambassadors will cook with Wisconsin Cheese and develop innovative menu applications, some of which will be featured in their restaurants. They will also "spread the word" about Wisconsin's specialty and artisan cheesemakers to peers and patrons through a variety of activities.

"The diversity of this year's Chef Ambassador class will help us showcase the variety of Wisconsin Cheese and its unique applications across multiple foodservice channels," said Heather Porter Engwall, director of National Product Communications for WMMB. "We have chefs incorporating Wisconsin Cheese into curriculum, serving it to students at a university and cooking with it at fine dining establishments."

The new ambassadors are:

Julian Alonzo, Brasserie 8 1/2, New York
Chef Alonzo's culinary style was influenced by an extended period of globetrotting, cooking at a restaurant in Paris, followed by positions at various Club Med locations including Martinique, Turquoise, Cancun and Ixtapa. Chef Alonzo has been with Brasserie 8 1/2 since its opening nine years ago.
Scott Anderson, Shepherd University, Shepherdstown, W. Va.
Chef Anderson began his career at Shepherd University in 1991 as a catering employee, working his way up the culinary ladder to his current position of Associate Director/Chef where he oversees purchasing, culinary training, menu management and recipe creations for the University.
Bart Black, Redstone Golf Club, Humble, Texas
Chef Black has created cuisine for many prestigious, large-scale events including the Super Bowl XXXVII Media Party, the 2004 MLB All Star Gala and the ESPN Road Show. At the Redstone Golf Club he specializes in developing custom menus for large groups and events, including the club's premier event on the PGA TOUR, The Shell Houston Open.
Brandt Evans, Blue Canyon Kitchen and Tavern, Twinsburg, Ohio; Rockwall, Texas; Missoula and Kalispell, Mont.
Chef Evans is known for his signature "Creative American Cuisine." He also shares a passion for wine, expertly pairing custom Blue Canyon wines to enhance the flavors of any dish on his menu.
Benjamin Ford, Ford's Filling Station, Culver City, Calif.
At Ford's Filling Station, a regional American gastropub, Chef Ford focuses on the fundamentals of cooking, teaching and foraging. Chef Ford utilizes the finest local ingredients, often found near his restaurant and home, proving that truly good food doesn't have to be overly complicated.
Judy Gilliard, host of the "Judy a la carte" show and author, Lincoln, Neb.
Gilliard combines her culinary passion and education with her experience in television and radio management to host the "Judy a la carte" show, a cooking and entertaining program syndicated throughout the Midwest.
Dean Maupin, The Clifton Inn, Charlottesville, VA
Chef Maupin's culinary dreams began at an early age, working in his grandfather's fruit stand in Crozet, VA. There he developed skills he relies on today, including a strong work ethic and unwavering commitment to presenting nature's products in the best and most delicious ways.
Adam Siegel, Lake Park Bistro and Bacchus, Milwaukee
The menu at Lake Park Bistro complements Chef Siegel's culinary training combining three distinct styles including classic French, traditionally prepared regional French bistro fare and modern interpretations of French bistro cuisine. The Bacchus menu includes Chef Siegel's more contemporary American dishes. In 2008, Chef Siegel won the James Beard Award for Best Chef Midwest.
Tim Tesch, Lund Food Holdings, Inc., Minneapolis
Chef Tesch is a research development chef at Lund Food Holdings, Inc., which operates 21 Lunds and Byerly's supermarkets in and around the Minneapolis and St. Paul metro area. Chef Tesch is responsible for developing a vast array of exceptional food products that help differentiate Lunds and Byerly's from other supermarkets.
Jorge de la Torre, Johnson & Wales University, Denver
Chef de la Torre had a very accomplished culinary career before accepting the position of Laboratory Coordinator at Johnson and Wales University in 2002. He has advanced at the university to his current position as dean of Culinary Education.
Eric Wadlund, Spencer's Restaurant, Palm Springs, Calif.
Chef Wadlund's love of food and cooking began at a young age in his father's bakery. Today he pleases guests with his menu of modern cuisine and American classics, influenced by French-Pacific Rim cooking.

For more information about the Chef Ambassador program or a list of Wisconsin Cheese Chef Ambassador alumni, visit EatWisconsinCheese.com.

Photo Caption:
Eleven chefs have signed on as new Wisconsin Cheese Chef Ambassadors. They are (front row, l. to r.): Benjamin Ford, Ford's Filling Station, Culver City, Calif.; Adam Siegel, Lake Park Bistro and Bacchus, Milwaukee; Julian Alonzo, Brasserie 8 1/2, New York; Dean Maupin, The Clifton Inn, Charlottesville, VA.; (middle row, l. to r.) Bart Black, Redstone Golf Club, Humble, Texas; Jorge de la Torre, Johnson & Wales University, Denver; Judy Gilliard, host of the "Judy a la carte" show and author, Lincoln, Neb.; Scott Anderson, Shepherd University, Shepherdstown, W. Va.; (back row, l. to r.) Eric Wadlund, Spencer's Restaurant, Palm Springs, Calif.; Brandt Evans, Blue Canyon Kitchen and Tavern, Twinsburg, Ohio; Rockwall, Texas; Missoula and Kalispell, Mont.; Tim Tesch, Lund Food Holdings, Inc., Minneapolis.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
608.836.8820
hporterengwall@wmmb.org

Processed Cheese Continues to Win Consumers with Convenience, Flavor

luannlodl — Thu, 13 May 2010 12:39:41 GMT

MADISON, Wis.—For years, consumers and food professionals alike have turned to Pasteurized Processed Cheese for superior meltability, mild and appealing taste and versatility in a wide array of cooking applications. And, also for years, Wisconsin companies have produced superior Pasteurized Processed Cheese while continuing to innovate new styles and flavors.

Although natural cheeses have been leading the growth in the cheese category for a number of years, Processed Cheese sales grew 1.3 percent between 2008 and 2009, the first increase in a number of years, including an 11.1 percent growth in private label, according to Symphony IRI Group, Inc., a market research firm.

Pasteurized Processed Cheese is a smooth blend of assorted natural cheeses that are pasteurized to the point where the ripening process stops. Selected natural cheeses are trimmed, ground and melted into steam-jacketed kettles. The melted cheese is then held at the pasteurization stage for at least 30 seconds, but upwards of five minutes. The cheese takes on the flavor of the natural cheese(s) from which it is made. Extremely adaptable, Pasteurized Processed Cheese is frequently flavored with fruits, vegetables, meats or spices.

Often thought of as the quintessential grilled sandwich cheese, the pasteurized processed product lends its great meltability properties to cheesy white sauce, macaroni and cheese, spreads, dips, casseroles and burgers. Because it can tolerate higher temperatures than natural cheese without separating, it does not lump or burn as easily, making it a favorite of many cooks for many dishes.

Whether used in the deli case or prepared foods, Pasteurized Processed Cheese is a great asset to retail sales. Nearly 20 cheese companies make Wisconsin varieties, including Swiss and Cheddar, and flavors such as Bacon, Caraway, Taco, Port Wine, Tomato Basil and more. Wisconsin cheesemakers are consistently offering new variations in styles and types. Among them are:

DCI's Organic American Slices
Shullsburg Creamery's Natural Hickory Smoked Swiss, Cheddar and Gouda
El Viajero's Dipping Cheese

Pasteurized Processed Cheese is available in dispensers, cups, tubs, cans, individually wrapped packages, ribbons and loaves. Convenient styles of Processed Cheeses are leading the way in sales, with sticks, crumbles, blends and shreds all achieving double digit growth over the past year.

The wide variety of available flavored Pasteurized Process Cheeses allows retailers to dedicate a large portion of the cheese case to the category, and capitalize on seasonal sales opportunities by promoting cheese balls, dips, spreads and cheese logs during holiday and entertaining seasons. With grilling season around the corner, cross-merchandising with outdoor grilling foods can increase sales.

For photos or samples, contact Marlena Deutsch at (608) 241-4141 x229 or mdeutsch@stephanbrady.com. For more information about Wisconsin Cheese, visit www.EatWisconsinCheese.com.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Marilyn Wilkinson
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
608.203.7262
mwilkinson@wmmb.org

WMMB Directors Approve FY2011 Budget

Tue, 13 Apr 2010 00:00:00 GMT

MADISON, WI – The Board of Directors for the Wisconsin Milk Marketing Board (WMMB) approved its Fiscal Year (FY) 2011 budget during its April board meeting. The $31,405,000 budget total is $1,840,000 larger than the previous year reflecting a record level of milk production in the state. The budget will support WMMB's in-state and national dairy promotion, marketing and education programs from July 1, 2010 through June 30, 2011.

WMMB's FY2011 budget continues to support cheese marketing in all 50 states in the national retail grocery and foodservice market segments. Activities include trade show promotions, educational tours, cheese usage training/education and special events showcasing Wisconsin's award-winning cheese industry. Next year's budget supports increased activity in the national food retail and foodservice channels with more in-store promotions and product demonstrations and brand equity partnering with Wisconsin manufacturers and marketers. Increased activity in the pizza category is also planned. The budget also supports the Wisconsin Center for Dairy Research, which administers the Wisconsin Master Cheesemaker® Program and provides research and technical assistance to cheese and dairy processors.

Communications activities in the budget include national advertising, nutrition education programs conducted by the Wisconsin Dairy Council and statewide promotion programs for fluid milk and other Wisconsin dairy products. Also included are June Dairy Month activities and other in-state seasonal promotions such as fall chocolate milk and holiday promotions. Support for Wisconsin's Alice in Dairyland program and the year-round grassroots promotion activities conducted by County Dairy Leader Groups in 63 of Wisconsin's 72 counties are also part of the FY2011 budget.

Other communications activities include the Wisconsin Chef Ambassador Program, which enlists support of nationally recognized chefs in telling the Wisconsin cheese story, and national product publicity activities aimed at placing stories about Wisconsin cheese in consumer food magazines. The budget also includes increased use of online and social media technology and the Dairy Impact Initiative, which includes the Dairy Doing More™ on-line e-magazine (www.dairydoingmore.org) which communicates the economic importance of the dairy business to our communities and our state.

Here is a summary of WMMB's FY2011 budget categories:

Channel Management Communications Administration Capital Appropriations Contingency Fund	$15,679,000 14,242,000 1,152,000 76,000 256,000
Total FY2011 Budget	$31,405,000

The WMMB Board of Directors is comprised of 25 dairy producer-directors elected for three-year terms by the state's dairy producers.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Matt Joyce
Wisconsin Milk Marketing Board
8418 Excelsior Drive
Madison, WI 53717
800-373-9662
mjoyce@wmmb.org

Andrea Brossard Martin
Wisconsin Milk Marketing Board
8418 Excelsior Drive
Madison, WI 53717
800-373-9662
amartin@wmmb.org

Wisconsin Master Cheesemaker® Program Announces 2010 Graduates

Mon, 29 Mar 2010 00:00:00 GMT

Madison, Wis. – The Wisconsin Master Cheesemaker® program, the nation's only advanced training course of its kind for veteran cheesemakers, has graduated six new Master Cheesemakers. With the new graduates, Wisconsin now has 49 Masters actively working in the state, representing 30 companies and holding Masters' certification for a combined total of 34 cheese varieties. In addition to the six new graduates, the 2010 class includes three previous Master Cheesemakers who graduated the program a second time with certification for additional cheese varieties.

The new Wisconsin Master Cheesemakers, who will be formally certified at a ceremony in April, 2010, are:

Mark Frederixon, Associated Milk Producers, Inc. in Blair, certified in Cheddar.
Mark Gustafson, Sartori Food in Plymouth, certified in Asiago and Parmesan.
Steve Hurd, Park Cheese in Brownsville, certified in Fontina and Provolone.
Brian Jackson, Foremost Farms USA in Marshfield, certified in Monterey Jack and Cheddar.
Jim Johnson, Foremost Farms USA in Alma Center, certified in Mozzarella.
Randy Pitman, Mill Creek Cheese Co. in Arena, certified in Muenster and Quesadilla.

Wisconsin Masters who completed the program a second time with the 2010 class are Paul Reigle, Maple Leaf Cheese Cooperative, previously certified in Yogurt Cheese and now certified as well in Monterey Jack and Gouda; Bruce Willis, Burnett Dairy Cooperative, Grantsburg, previously certified in Cheddar and Colby and now certified as well in Mozzarella and Monterey Jack; and Ken Heiman, Nasonville Dairy, Marshfield, previously certified in Feta and now also certified in Monterey Jack.

"The fact that we have such a large group of cheesemakers who've worked so long and hard through this program to distinguish themselves as Masters of their craft really sets Wisconsin apart," says James Robson, CEO at the Wisconsin Milk Marketing Board (WMMB), one of the Wisconsin Master Cheesemaker® program's founding partners. "We have more Masters than most states have cheesemakers, and interest in the program just keeps growing. This year's class is among the largest in its history and includes cheesemakers from companies large and small becoming Masters in cheese varieties that range from familiar favorites to ethnic specialties."

The Wisconsin Master Cheesemaker® program is the most formal, advanced training program in the country. Patterned after European standards, it is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Applicants to the program must be active, licensed Wisconsin cheesemakers with at least 10 years of experience. Cheesemakers can earn certification in up to two cheese varieties each time they enroll in the three-year program and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program. Once certified, they're entitled to use the distinctive Master's Mark® on their product labels and in other marketing materials.

Note to Editors: Photos of the Master Cheesemakers are available upon request. For more information, email Marilyn Wilkinson at mwilkinson@wmmb.org.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Marilyn Wilkinson
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
608.203.7262
mwilkinson@wmmb.org

America's Pastime Celebrates America's Dairyland

Sun, 28 Mar 2010 00:00:00 GMT

Madison, Wis. — For the fifth consecutive year, Wisconsin's dairy farm families and the Wisconsin Milk Marketing Board (WMMB) will pair the rich history of our state's dairy industry with the favorite pastime of baseball by teaming up with the Milwaukee Brewers for "Dairy Day at Miller Park" on Sunday, May 16, 2010. The Brewers will host the Philadelphia Phillies for a night game beginning at 7:05 p.m. that will be nationally televised on ESPN. The expected sell-out crowd of 42,000 fans who visit Miller Park will have the opportunity to taste dairy products before the game, learn why dairy is one of our state's most important industries and take home a dairy-themed souvenir.

Special Ticket Discount for Wisconsin Dairy Producers
All active Wisconsin dairy producers will be offered discounted tickets in reserved sections. Discounted ticket options include Terrace Reserved seats for $11.00 each (regularly $15) and Loge Outfield Box seats for $26.00 each (regularly $30). All active dairy producers were mailed a postcard with ordering instructions and a discount code.

If you are a Wisconsin dairy producer with an active license number and did not receive a postcard but would like to order tickets, contact WMMB at 1.800.383.9662 ext. 232 or e-mail producer@wmmb.org. Tickets for this offer must be purchased by April 24, 2010. They are available in limited quantities, so call today! Tickets are not available for this special discount offer at the ticket windows or from the Brewers Website.

Place your order by April 10 for a chance to throw out the first pitch.
The first pitch of the game will be thrown by a Wisconsin dairy producer – possibly you! Those who purchase tickets by April 10 will be entered into a drawing to be chosen to deliver the first pitch. The winner will be contacted prior to the game with further details.

"Dairy Day at Miller Park" will start in the afternoon with what's gearing up to be a mini-festival outside the stadium. Prior to game time, fans will sample milk, ice cream and cheese products from a number of Wisconsin companies. The fun and education will continue inside the stadium as each fan is given a souvenir that celebrates the 1970's as part of 40 seasons of the Milwaukee Brewers - a collectible Brewers Bobble Head doll, featuring Hank Aaron, complete with the Wisconsin Cheese logo. This collector's item will remind people for years to come of the important role the dairy business plays in Wisconsin.

Please join us for "Dairy Day at Miller Park." This event gives all of us the opportunity to showcase our dairy products and the economic value they bring to our state for the thousands of Milwaukee Brewers Fans.

###

Editor's Note: For an electronic image of the Dairy Day Producer mailing, please contact Andrea Brossard Martin at 800.373.9662 or amartin@wmmb.org.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Andrea Brossard Martin
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
800.373.9662
amartin@wmmb.org

Wisconsin Cheesemakers Win Top Number of Awards At World Championship Cheese Contest

Fri, 19 Mar 2010 00:00:00 GMT

MADISON, Wis. — Wisconsin cheesemakers continued their winning ways at the 2010 World Championship Cheese Contest by once again earning more awards than any state or nation in the competition. The recent contest, held in Madison, Wis., attracted a record 2,318 entries from 20 countries.

Wisconsin claimed 73 awards, 21 of them gold medal Best of Class distinctions. Of the remaining U.S. states with contest entries, New York won six Best of Class, with Idaho earning five and California, four. Wisconsin also surpassed the international competition with Canada and the Netherlands each winning five Best of Class awards, followed by Denmark with four.

Wisconsin cheesemakers swept the top three places in eight different cheese classes: Marbled Curd, Havarti, Brick/Muenster, Gouda Flavored, Quesos para Fundir, Pepper Flavored Cheeses, Cold Pack Cheese Food, and Cold Pack Cheese Spread.

A Swiss cheesemaker Cedric Vuille, of Emmi Kase AG took Best of Show honors for his Gruyère.

Wisconsin gold medal winners are:

Class 5, Cheddar Aged 2 years+, Land O’Lakes Inc., Kiel
Class 10, Marbled Curd Cheese: Colby Jack Longhorn, Meister Cheese Company, Muscoda
Class 15, Mild Provolone, Trega Foods, Luxemburg
Class 16, Aged Provolone: Mandarini Provolone, Park Cheese Company, Inc., Fond du Lac
Class 18, Parmesan, BelGioioso Cheese, Inc., Denmark
Class 22, Havarti, Edelweiss Creamery, Monticello
Class 28, Cottage Cheese: 4% Cottage Cheese, Westby Co-op Creamery, Westby
Class 32, Brick, Muenster: Brick, Klondike Cheese Company, Monroe
Class 38, Flavored Gouda: Burning Melange Gouda, Holland’s Family Cheese LLC, Thorp
Class 40, Quesos Para Fundir: Asadero, Zimmerman Cheese, Wiota
Class 45, Pepper Flavored Cheeses: Queso Fresco with Jalapenos, Wisconsin Cheese Group, Monroe
Class 48, Flavored Hard Cheeses: Peppercorn Cheddar, Henning Cheese, Inc., Kiel
Class 51, Open Class Soft Cheeses: Mascarpone, BelGioioso Cheese, Inc., Denmark
Class 58, Cold Pack Cheese, Cheese Food: Cheddar with Beer Cold Pack, Kraemer Wisconsin Cheese, Watertown
Class 59, Cold Pack Cheese Spread: Horseradish Cheese Spread, Bel Brands USA Inc., Kaukauna
Class 60, Spreadable Cheeses: Philadelphia Cream Cheese, Kraft Foods, Beaver Dam
Class 65, Flavored Soft Goat’s Milk Cheeses: Fresh Chevre Cranberry Cinnamon, Montchevre Betin Inc., Belmont
Class 67, Semi-Soft Goat’s Milk Cheeses: Crumbled Goat Cheese, Montchevre Betin Inc., Belmont
Class 75, Flavored Soft & Semi-Soft Mixed Milk Cheeses: Airco, Carr Valley Cheese Co., La Valle
Class 77, Hard Mixed Milk Cheeses: Caso Bolo Mellage, Carr Valley Cheese Co., La Valle
Class 80, Open Class Shredded Cheese: Shredded SarVecchio Parmesan, Sartori Foods Corporation, Plymouth

The World Championship Cheese Contest is the largest international cheese and butter competition in the world. It is held every two years in Madison and sponsored by the Wisconsin Cheese Makers Association. For complete results, visit www.worldchampioncheese.org.