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October 21, 2016

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Industry Snapshot
Photo courtesy of Maplebrook Farm
BASKET DRAINED — One Ricotta variety at Maplebrook Farm, Bennington, Vermont, is its smooth and creamy Ricotta Alta. The cheese is hand ladled after it rises to the top of the kettle. From there, it drains overnight in a small basket. Meanwhile, the company’s Hand-Dipped Ricotta is hand ladled into a sieve-like pail and put into a mixing tank, hot packed and cooled overnight, according to John Peck, operations manager, Maplebrook.
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Today's Cheese Spot Trading
October 25, 2016

Barrels: $1.5600 (NC)
Blocks: $1.6375 (-1/4)

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Cheese Production
U.S. Total August
989.969 mil. lbs

Milk Production
U.S. Total Sept.
16.967 bil. lbs.

Guest Columnist

$2 cheese may arrive
sooner than you think

Eric Meyer, HighGround Dairy

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