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Steve Anderson

Steve Anderson. Financial Analyst at Franklin Energy Financial Management Development Program and Actuant Corporation Winner of Startup Weekend Madison in 2013 Masters of Accounting from UW-Madison. Bill Anderson. Licensed Wisconsin cheese maker.

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Steve Anderson

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  1. Steve Anderson Financial Analyst at Franklin Energy Financial Management Development Program and Actuant Corporation Winner of Startup Weekend Madison in 2013 Masters of Accounting from UW-Madison

  2. Bill Anderson Licensed Wisconsin cheese maker. Former cheese buyer and head cheese monger at nationally recognized cheese store in Madison, Wisconsin Extensive Dairy Industry Experience Founder of Crème de la Coulee

  3. There is a lack of soft-ripened cheeses made in Wisconsin

  4. Value Proposition We use high quality raw milk from “beyond organic” farms Expert Craftsmanship: Made by hand, in small batches Affinage: We surface ripen our cheese for a superior flavor profile

  5. How does the Business Work?

  6. Milk costs about $40 per “CWT” (hundred-weight)

  7. Total production cost (including cost of the milk) is $5-6 per pound of cheese.

  8. Cost is $3-5 per pound for affinage

  9. Crème de la Coulee’s cheese is flavorful, complex, and a genuine expression of Wisconsin terroir. St. Brigid Leopold

  10. Terroir Terroirencompasses the plants that grow in pasture, the local breeds of animal, the natural micro-flora of the raw milk, and the environment where the cheese is aged.

  11. Cheese is sold at retail for $25 per pound.

  12. Is there demand for Crème de la Coulee’s Cheese?

  13. In the five years to 2011, IBISWorld estimates imports increased at an average annual rate of 2.6% to $2.4 billion. Premium cheese from Italy grew by an annualized rate of 4.7% over the past five years.

  14. Initial Market Response Market Validation Multiple Investors Isthmus Article (December 13th, 2012)

  15. Crème de la Coulèe has sold about 50 Cheese of the Month club memberships.

  16. How is Crème de la Couleè different than the competition?

  17. Affinage

  18. What’s Next? Immediate Needs (next 3 months) Medium-term Goals (1-2 years) Long-term Vision (3-5 years)

  19. Immediate Needs Draining tables and curing racks to produce the Leopold in larger batches. Working capital to finance more batches of the St. Brigid and Leopold

  20. Medium-term Goals Build an affinage facility in Madison Develop other varieties such as a blue cheese Scale to $500,000 sales in 5 years

  21. Long-term Vision Focus less on cheese making, and more on affinage Work with multiple cheese makers as an affineur Add as much value to raw milk as possible, to provide organic dairy farmers a viable alternative to commodity milk markets

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