Cady Cheese undergoing a striking change in its business
SPRING VALLEY - There have been positives (a visit from President Bush during his 2004 re-election campaign) negatives (a fire in 1991 that destroyed the factory) and many moments in between during Dale and wife Wendy Marcott's near 30 years of ownership of Cady Cheese.
Despite all of that, the longtime business, first established in 1908, is undergoing something never seen before, Dale explained.
"We've seen a dramatic change in our business," he said.
And the leading cause of that has to do with whey, the liquid part of milk. Since 10 percent of milk is solids, the rest is liquid which is why it requires so many pounds of milk to make a pound of cheese. The whey protein is then filtered out and used as a food additive (i.e. cake mixes, bakery products) with the rest being spread on farm fields as a fertilizer.
The source of all this change has been in New Zealand and Australia which is undergoing a drought that has caused whey prices to reach figures Dale and Wendy have hardly seen before.
For example, Dale explained, the average market price for dried whey was historically 25-35 cents per pound. Now, it's up to 70 cents. Along with whey dried protein more than doubling in price (66 cents to $1.52 per pound) leaves Dale shaking his head when it comes to prices.
For more, read the June 6 print version of the Herald.