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THE MOOOS is always asked…WHAT IS THE CALIFORNIA CHEESE & BUTTER ASSOCIATION? The purpose of the Association is; to promote the consumption and use of cheese and butter in California,

  • to educate consumers about the nutritional values, culinary uses, and eating pleasures of cheese and butter,
  • to facilitate an exchange of information and ideas on dairy industry developments and to provide a forum for supporting and strengthening the industry nationwide.

Any person, company or organization engaged in the manufacture, sale, promotion or distribution of cheese or butter in the State of California may become a regular member of the Association.

Our current 1998 members are:

Belgioioso Cheese, Inc.
Billings-Horn
Challenge Dairy Products, Inc.
Churny Company
Columbus Distributing
Darigold, Inc.
Dairyman’s
Domestic Cheese Company, Inc.
D.P.I. Dairy Fresh
Dudley Food Sales
F & A Cheese Corporation
Golden Cheese Company of California
Golden Valley Dairy Products

 The Newsletter of the California Cheese
& Butter Association

Volume 6 Issue 6 December, 1997
Radha Stern, Editor

Hilmar Cheese Company, Inc.
Horizon Sales Corporation
J. Boggeri Company, Inc.
John J. Wollak Co., Inc.
KOIT Radio

LABEL MOOOS! The most common mistakes that cheesemakers have made in the past include:

  • Not Listing all ingredients. If you add ingredients to your cheese, like walnuts or jalapeno peppers, then you need to add it to the list of ingredients. This allows consumers to make informed decisions; particularly important for people with life threatening food allergies. A complete list protects you.
  • Forgetting to include the common household measure. The first text line on the nutrition facts panel is serving size, which should be provided in a "household measure term" like cups, tablespoons, one package (for serving containers), followed by the metric equivalent in grams. For cheese, a common household serving size is one ounce, or a one inch cube
  • Splitting Labels. Like all the nuances of the nutrition facts panel, splitting the label to place it on your product involves following the rules. Consult the experts and do it right. This information is thank mooo to the Dairy Council of Wisconsin and was written by Mary Thompson.

VERY SAD MOOOS! Our friend and great supporter of California Cheese & Butter Association, Michael Hudson of Mike Hudson Distributing in Petaluma, California, passed away October 9, 1997 after a long illness with complications from diabetes. Michael was always ready with a smile and a kind word. He will be greatly missed!
BUTTER MOOOS! The chefs of the world prefer butter, and consumers are realizing the product’s potential. Consumer attitude about butter has steadily improved since the discovery that margarine and spreads, previously thought to be "better for you" than butter, carry their own baggage in terms of unhealthy fats. People are looking at moderation. Butter is a wonderful, affordable indulgence. Thank mooo to Dairy Field Magazine for this information.

HIGHLY RECOMMEND!! Steven Jenkins a cheese aficionado extraordinaire has written a wonderful and educational book, called Cheese Primer. I think it is a must for anyone in our business. I have used mine many times to answer consumer questions and satisfy curious minds. This would be a nice gift for anyone with an interest in cheese. The American Cheese Society is selling the book at a discount and you can get information about it at 414.728.4458 (telephone) or visit there website at www.cheesesociety.org

DID YOU KNOW? The following facts are brought to you from A Field Guide to Cows, written by John Pukite.

  • A cow’s average temperature is 101.5 degrees Fahrenheit.
  • The cow with the most milk is a Holstein, the nation’s number-one dairy cow.
  • The fastest cow is the Corriente, used for rodeo for roping contests.
  • The smallest cow is the Dexter, bred a small size for household living.
  • People first domesticated cows about 5,000 years ago.
  • Old cows in India have their own nursing homes.
  • Texas Longhorns never dominated the northern and central plains because cold limited their range to the warmer south.
    There are approximately 350 squirts of milk in a gallon.
  • A cow can detect odors up to five miles away.
  • There are an estimated 920 different cow breeds in the world.
  • An average cow drinks about 30 gallons of water and eats 95 pounds of feed per day.

 REAL CALIFORNIA CHEESE BY MAIL ORDER! The California Milk Advisory Board has published a brochure that gives details on how to order California cheese by mail. The perfect holiday treat idea includes cheesemakers that offer mail order services within California and out-of-state. Some of the companies include; Ariza Cheese, Bellwether Farms, California Gold Dairy Products, Hilmar Cheese, Loleta Cheese, Marin French Cheese, Oakdale Cheese, Rumiano Cheese, Tomales Bay Foods/Cowgirl Creamery, Sonoma Cheese and Vella Cheese. If you sell California cheese and are not in this brochure, contact Nancy Fletcher at CMAB, 415.871.6459 ext. 304.

NASSER COMPANY, INC. has opened a Northern California Division Office. Mike Levy, a California Cheese & Butter Association past president, is Vice President-General Manager. We wish them well.

Please feel free to call our office for any reason.

California Cheese & Butter Association
911 Ventura Way
Mill Valley, California 94941
Telephone (415) 381-6791
Facsimile (415) 380-8532

Any misspellings, misinformation, or great copy, are the sole responsibility of the editor. Suggestions, additions, or comments are GLADLY received. I would appreciate anything mooosworthy!!
Radha

DON’T FORGET TO ADD CHEESE & BUTTER TO YOUR SHOPPING LIST FOR THE HOLIDAYS!!!!!!!!!!!!!!!
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Past newsletters:
August 1997
April 1997
February 1997