Rachel Kaldor is executive director of the Dairy Institute of California.
“Other than a cheese maker, why should anyone in California care about the cost of whey, a component of milk and a byproduct of cheese making?
Because if legislation succeeds in raising the price of milk used to make cheese in California, it’s going to take another big slice out of our economy, kicking the legs out from one of California’s few remaining manufacturing success stories — an industry that makes enough cheese each year for about 35 billion grilled cheese sandwiches. And whey will be the reason why. The Wisconsin State Journal reports that Wisconsin cheese makers are “salivating” over the prospects of AB 31 becoming law, predicting it will increase their market share by about $200 million a year at California’s expense.
At a time when we should be encouraging new investment to grow the industry, AB 31 will shrink it by driving up production costs to levels that will make it impossible for cheese makers to profit or compete in California…”