MD_DA830                                                         
DA                                                               
MD DA830 Cheese - Midwest                                        

MADISON, WI.  November 24, 2009 (REPORT 47)                      

MIDWEST CHEESE:  The Midwest cheese market is steady to firm on blocks, 
unsettled to weak on barrels.  New business is slow to develop this week.  
Rumors continue about non-DEIP cheese export activity but rumor and fact are two 
different things.  Blocks continue to set a new 2009 high with each increase at 
the CME Group cash market.  The wide spread between block and barrel prices at 
the CME Group continues to keep customers looking for possible weakness.  
Packagers and processors are working on reduced operating and shipping schedules 
around the holiday.  Occasional new orders for fill-in bulk loads are being 
made.  The window of opportunity for the large year-end holiday season orders is 
declining, as most customers will review stocks and needs after the holiday 
weekend.  Mozzarella and provolone interest is more than fair.  Process interest 
is seasonal, generally fair at best.  Cheese makers are on steady to 
occasionally lighter schedules as demand from fluid and Class II specialties has 
reduced milk availability.  However as the fluid demand slowed by midweek, more 
milk will be pushed into manufacturing.  Cheese yields have improved 
seasonally.    
                                                                 
WISCONSIN WHOLESALE SELLING PRICES:  DELIVERED,                  
DOLLARS PER POUND (1000 - 5000 POUNDS MIXED LOTS)                
                                                                 
Process American 5# Loaf                   : 1.8100-1.9650       
Brick And/Or Muenster 5#                   : 2.0300-2.1650       
Cheddar 40# Block                          : 1.8600-2.5650       
Monterey Jack 10#                          : 1.9600-2.5650       
Blue 5#                                    : 2.4550-2.7500       
Mozzarella 5 - 6# (Low Moisture, Part Skim): 1.9100-2.6650       
Grade A Swiss Cuts 6 - 9#                  : 2.4250-3.3300  

1300c George Koerner 608-250-3205