Hats off to Tom Ditto who chaired our recent convention at the Resort at Squaw Creek in Squaw Valley, California. The convention committee consisting of Joanne Mesta, Radha Stern and Len Waters did a wonderful job. It was one of CCBA’s largest and most successful conventions ever. Our speakers included Jim Kuhn of Kuhn Farms who discussed the farm side of the business. Dr. John Bruhn, of UC Davis, talked about the processing of milk into butter and cheese. Chef Jacques Cornelis discussed his experience in food preparation and the uses of butter and cheese. Caleb Taft talked about his experience of being a buyer with Whole Foods, a specialty retailer. Attendees enjoyed a trip to the Reno El Dorado Hotel on Friday evening to see Spirit of the Dance. |
  |
The
Newsletter of the California Cheese & Butter Association
ISSUE 19 JUNE
2001 Saturday’s dinner and dance included a silent auction, and the Hall of Fame Award
was presented to Ritz Guggiana in honor of his dedication to the CCBA. CCBA’s new
officers were announced and they are Tom Ditto - President, Don Crabtree – 1st Vice
President, Len Waters – 2nd Vice President and Joanne Mesta, - Treasurer. The new
Board of Directors was introduced and they are Jerry Barringer, Darcie Gettings,
Jennifer Mullen, Judy Norton, David Viviani, and Barry Zuroff.
Congratulations To Our Member Companies Who Placed In The 2001
United States Championship Cheese Contest!
Class 2: Aged Cheddar |
||||||||||||||||||||||||||||||||||||||||||
|
|
||||||||||||||||||||||||||||||||||||||||||||
|
Class 7: Fresh Mozzarella Class 9: Provolone Class 12: Feta Class 13: Flavored Soft Cheeses Class 17: Open Class for Semi-Soft Cheeses Class 20: Cold Pack Cheese/Cheese Food Class 21: Pasteurized Process Cheese/Cheese Food/Cheese Spread Class 27: Retail Packages of Cheese & Butter
|
|
Class 28: Salted Butter
CCBA Welcomes New Members Filtration Engineering of Champlin, Minnesota, specializes in the design and manufacturing of filtration equipment for the dairy industry. They build RO, UF, MF and NF systems for cheese plants world wide for processing the different components of whey. Let Us Produce of Norfolk, Virginia, is a distributor that specializes in delivery of produce, dairy and beverages to restaurants, grocery stores, convenience stores and naval bases, making over 4,000 deliveries each week. McCadam Cheese Co., Inc. of Heuvelton, New York, is a manufacturer and marketer of New York state cheeses. The company is well known for its high-quality aged cheddar, flavored cheddars, and New York deli-style muenster. Membrane System Specialists of Mequon, Wisconsin, manufactures, designs and installs complete filtration systems like reverse osmosis, ultra filtration and micro filtration for the dairy industry in the process of milk and whey products. They also offer complete turnkey projects from milk receiving and processing to cheese manufacturing and storage. Switzerland Cheese Marketing of Valley Cottage, New York, markets natural cheese from Switzerland, such as emmentaler, le gruyere and appenzeller. |
||||||||||||||||||||||||||||||||||||||||||
|
| ||||||||||||||||||||||||||||||||||||||||||||
|
Introducing all natural Sonoma Teleme®, a creamy, spreadable cheese from the Sonoma Cheese Factory. Sonoma Teleme® is available in four flavors - Mediterranean, hot pepper, roasted garlic, and original. It is great in sandwiches, wraps or for snacking. Now available are two semi soft cheeses from Switzerland Cheese Marketing. Don Olivo has black olives throughout the cheese, surrounded with a dark black wax. This may be used as a snacking cheese, in salads, sandwiches, and as a melting cheese. Monsieur Dijon, has a splattering of Dijon mustard seeds throughout the wheel. It is excellent used in ham sandwiches, pasta salads, cheese platters, or melted over potatoes.  The L.A. County Fair competition handbooks are being mailed this week. Please note these important dates:
If you have questions regarding participation, feel free to contact the L.A. County Fair Exhibits Department at (909) 865-4230.
|
|
 2001 - 2002 CHEESE BLOCK MARKET FORECAST We recently ran across a new formula for converting Class III futures prices to the block cheese market. Here it is: Block price = (Class III ÷ 10) + $.16/lb. Using this formula, here is our updated block forecast based on the Class III futures closing prices of June 1, 2001.
The sentiment seems to be that supply and demand may be close to coming into balance once again. With higher milk prices and depressed grains, profitability is back on the dairy farm. Many also believe that demand may begin to soften at the elevated cheese prices we are now seeing. Of course, an extended spell of hot weather would change everything in a hurry! Any misspellings or misinformation are the sole responsibility of the editor. Suggestions, additions, or comments are very much appreciated. | ||||||||||||||||||||||||||||||||||||||||||
|
| ||||||||||||||||||||||||||||||||||||||||||||
| Back to CCBA Home Page
Past newsletters: |
||||||||||||||||||||||||||||||||||||||||||||
