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American consumers may have finally started to understand what organic agriculture is all about, or at least they understand that it means no pesticides or herbicides are sprayed on the plants as they grow. Of course, organic and sustainable farming is a much broader concept than merely not using chemicals. For one thing, it means that because of the absence of chemical bug and weed deterrents, those problems have to be addressed in a whole new way, ways that are not harmful to the soil or to those who consume the food. One of the biggest and most welcome organic trends in agriculture today, however, is in the production of meat, eggs and dairy. We’ll confine ourselves to the latter category for now, an area that is extremely important when considering organic methods. One of the most frequently asked questions from people outside the food business is, “Just what the heck is organic dairy anyway?” In answering that question, it becomes almost as easy to start with what organic dairy farming is not.

First, it means not using synthetic chemical insecticides, herbicides or fungicides on the land on which the cows will graze or on land used to grow feed for the cows. It means not using artificial growth hormones (rBST) to increase milk production. It means not routinely treating cows with antibiotics. If antibiotics must be used to treat illness, the cow is removed from milking until the antibiotics are gone from the cow’s system. It also means not raising cattle in restricted areas that keep them from behaving naturally. In short, it is a holistic approach to dairy farming where the health and well-being of the animals are paramount, resulting in healthier and better-tasting milk and other dairy products like cheese. In other words, it is how dairy animals were raised for several millennia until huge chemical and pharmaceutical companies in the 20th century convinced farmers that only through the use of dangerous drugs and chemicals could they effectively produce good-quality milk. Fortunately, there are many dairy farmers, scientists, nutritionists, chefs, manufacturers, journalists and retailers out there who care very much, and are slowly but surely changing the face of America’s dairy production.

In many ways, the United Kingdom has led the way in organic dairy farming, and in the process, they have helped revitalize the artisanal dairy and cheese scene throughout the country. The Organic Milk Suppliers Cooperative (OMSC) issued a wonderful list of reasons to buy organic, and I quote them here:
“8 Reasons to Drink Organic Milk (from the OMSC)
• Organic dairy cows are not fed any genetically modified material.
• Organic dairy farming is good for the countryside as it increases biodiversity.
• Dairy farmers don’t use any synthetic chemical pesticides or fertilizers on their fields.
• Organic milk contains more conjugated linoleic acid (CLA), which is believed may reduce the likelihood of cancer, probably because the cows have greater access to grass.
• Organic dairy farmers ensure the highest possible standards of animal welfare.
• Organic dairy farmers adopt practices to encourage wildlife such as leaving a border around fields and cutting hedges less frequently than conventional farmers to provide a habitat for wildlife.
• Organic dairy farming takes better care of the soil by preserving its natural nutrients and pH balance.
• Every time you buy organic milk or milk products, you are helping to support more acreage of organic countryside.”

More and more, we are catching up here in the United States. Companies like Horizon Dairy, Organic Valley Family of Farms, and on a slightly smaller scale, Straus Family Creamery are proving that organic dairy farming is not only possible — even on a large scale — but that the products they make are better tasting and more nutritious. The best way to support the organic dairy movement is by carrying as many organic dairy products as you can. Of course, there are many fine dairy producers around the country, especially small to medium-sized cheesemakers, who are essentially farming in an organic, sustainable method but are not certified organic. That makes it necessary to make it a point of knowing where your products come from and how they are produced. Remember that the same people who pillage the earth in their quest for short-term profits are the ones who would try and foist bland, boring food on the unsuspecting public. Since consumers are increasingly seeking out bolder flavors and authentic tastes, perhaps taste will be the factor that wins out in favor of organic dairy farming at the end of the day. Let’s just hope that day comes soon.

Industry News
Get Ready for Anuga 2007
Start making your travel plans to attend Anuga 2007 this fall to be held in Cologne, Germany, from October 13–17. We met with officials from Anuga this spring and they were excited about the upcoming international trade fair and talked about some of the things we can look forward to. For starters, there are several new buildings that have been added to the Koelnmesse and a wonderful new boulevard that runs through the center with access to all of the buildings. There are new open spaces for buyers to relax and get some fresh air during the show, and several new entrances. The Organic Products section of the show has evolved into a new exhibit called Anuga Organic that will be staged on an international level. Also, for the first time, Anuga will have a partner country, Thailand, which will present its food products under the slogan “Thailand – Kitchen of the World.” There will also be many new seminars and exhibits such as “Visions of Cooking” and a “Trade Forum” trend platform. They estimate that over 6,000 companies from more than 100 countries will be exhibiting, 80 percent from outside of Germany. The last Anuga in 2005 drew close to 160,000 trade visitors from 156 countries to see what is billed as “10 Specialized Trade Fairs Under One Roof.” Maybe you should be there too. For more information, visit www.anuga.com.

Lactoprot USA is Now Dairyfood USA
As of July 1, 2007, Lactoprot USA has a new name, Dairyfood USA. The company manufactures shelf-stable cheeses, naturally smoked cheeses, and a number of other products including cheese spreads, sauces, salsa, tapenades, and marinara in single-serving and foodservice-size packaging. It also imports a variety of table cheeses from Europe, and offers an array of catalog items for gift baskets. Dairyfood USA is owned by the Austrian firm Artax AG and specializes in dairy ingredients and cheese products, with manufacturing facilities and sales offices worldwide. The company was founded in 1953 as Stauffer Cheese. They are located in Blue Mounds, Wis. Daniel Culligan remains company president.

Certified Humane Label to go to Canada’s Natural Organic Group
Humane Farm Animal Care (HFAC) has announced that Natural Organic Food Group (NOFG), a network of organic farmers and processors, has received approval to use the Certified Humane Raised and Handled label on the natural pork it produces on Canada’s Prince Edward Island. NOFG’s Certified Humane fresh pork is sold throughout the United States by a network of distribution alliances that serve natural food stores and mainstream markets. The Certified Humane label assures consumers that a meat, poultry, egg or dairy product has been produced according to HFAC’s precise standards for humane farm animal treatment. Animals must receive a nutritious diet without antibiotics or hormones, and must be raised with shelter, resting areas and space sufficient to support natural behavior. Since HFAC’s program began in May 2003, more than 60 companies have been certified. HFAC’s Animal Care Standards were developed by a veritable Who’s Who of national and international animal scientists and farm-animal welfare experts. Compliance with the HFAC standards is verified through annual on-site visits by HFAC’s third-party inspectors. For more information, visit www.certifiedhumane.org.

Norseland and Woolwich Dairy Team Up in U.S.
Norseland, Inc. has formed a strategic alliance with Woolwich Dairy Inc. of Ontario, Canada. As of July 1, 2007, Norseland has been handling all of the sales, marketing and distribution in the United States for all Woolwich Dairy cheese products, including but not limited to: Woolwich Dairy Gourmet Goat, Madame Chevre and Chevrai Goat. These prestigious Woolwich brands have joined Norseland’s family of Star Brands, i.e. Jarlsberg and Jarlsberg Lite, in addition to Boursin spiced Gournay cheeses. Norseland’s sales force and combined broker network has been presenting promotional programs to the trade this summer, along with energetic joint advertising and public relations campaigns. For more information, call 800-326-5620.

Dairy
New Bon Vivant Gourmet Cheese Spread
U.S. Specialty Cheese Inc., a specialty cheese manufacturer in Green Bay, Wis., has added a new spreadable cheese called Bon Vivant Garden Vegetable Gourmet Spread. The delicious, slightly tangy cheese spread was recently recognized as “Best of Class” at the 2006 World Championship Cheese Contest. Bon Vivant is available in 5.5- and 7-ounce containers, and in 5- and 10-pound packs. For more information, call 888-211-2710.
CLICK VENDOR LINK NO. 402

Fiscalini Cheese Unveils Hopscotch
John Fiscalini’s family has been dairy farming and making cheese for over 300 years, first in Switzerland and more recently in the San Joaquin Valley in Southern California. The cheeses that he makes at Fiscalini Farm bear that stamp of tradition, cheeses such as their Bandaged Cheddar that won top honors at London’s World Cheese Awards, or their original San Joaquin Gold. Last year, John went back to his Swiss roots by introducing Lionza, an Alpine-style cheese named for the town from which his family hails. Recently, John and his wife/partner Heather have launched a cheese that harks back to Heather’s Scottish ancestry, a wonderfully savory Scotch Ale Cheddar called Hopscotch. The label on Hopscotch bears a Gold Medal insignia and depicts one of California’s happiest Holstein cows dressed as a bagpiper — it is actually wearing Heather’s Kerr family tartan. For more information about any of Fiscalini’s cheeses, call 800-610-FARM, send e-mail to heather@fiscalinifarms.com, or visit www.fiscalinicheese.com.
CLICK VENDOR LINK NO. 405

Trentingrana From Global Sales
What would our food be like without the incomparable flavor of Italian grana cheeses? They have become as integral to American tables as salt and pepper and yet there are ersatz versions for sale that lack the intensity and depth of flavor of the real thing. One of the finest examples is Trentingrana from Castelli USA. This is a PDO (Protected Denomination of Origin) cheese that is made in a time-honored tradition that extends back hundreds of years from milk produced in the pristine pastures high in the mountains of Trentino in northeastern Italy. The cows are bred on small to medium-sized family-run operations. They graze in pastures all summer, and in the winter are only given feed that has been selected by the consortium. GMO feed and ensilaged feed are strictly forbidden, resulting in the highest-quality, best-tasting milk. Only 20 dairies make Trentingrana, each making 10-20 wheels a day that will be aged for 22 months. This is an outstanding cheese and a great example of a classic food. For more information, call Global Sales & Marketing at 973-256-8000, or visit www.goglobalsales.com.
CLICK VENDOR LINK NO. 408

New Kerrygold Ivernia
It is quite possible that the ancient Romans taught the Celts how to make cheese, or at least brought refinement to what they were already doing. It is perhaps fitting then that Kerrygold’s newest cheese is an Italian-style grating cheese called Kerrygold Ivernia. Ivernia is a hard cheese with a lovely fresh piquant flavor that can be used for grating, slicing, or just for snacking. The Celtic-Roman connection is further enhanced by the intricate Celtic design of the 5-pound wheel, making it a fine cheese to put on display in the cheese department. Ivernia is great for salads, on pasta, or as an ingredient in myriad other dishes. For more information, call the Irish Dairy Board at 909-975-1019, or go to www.kerrygold.com.
CLICK VENDOR LINK NO. 401

Roth Käse Adds Real Irish Cheddar
Also new from the Emerald Isle is the deliciously rich Donovan’s Auld Irish Cheddar that is now being imported by Wisconsin cheesemaker Roth Käse USA. Brought in directly from Ireland, Donovan’s Auld Irish Cheddar is aged up to two years, gaining depth of flavor and a lovely interior texture. For more information, call Roth Käse at 608-845-5796, or visit www.rothkase.com.
CLICK VENDOR LINK NO. 404

Deli
New Organic Uncured Hot Dogs From Organic Prairie
The demand for almost anything organic has risen dramatically in recent years, helped no doubt by the increased availability of so many organic products. Organic Prairie Family of Farms has debuted a new organic product that goes to the heart of American leisure dining, the hot dog. Their new Organic Uncured Hot Dogs are available in four versions: Beef, Chicken, Classic (beef and pork), and Turkey, all without any added nitrates or nitrites. Best of all, they are really delicious, tasting like a good hot dog should except presented in a much healthier format (you don’t have to tell the kids that part). Organic Prairie is basically the meat division of Organic Valley Family of Farms so you know the quality and flavor are exceptional. The company warns retailers that they can expect a spike in their bun and condiment sales, so beware. For more information, call them at 608-625-6328, or visit www.organicprairie.com.
CLICK VENDOR LINK NO. 407

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