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

Steve 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

Bill Anderson

There is a lack of soft-ripened cheeses made

in Wisconsin

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

Value Proposition

How does the Business

Work?

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

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

Cost is $3-5 per pound for affinage

St. Brigid Leopold

Crème de la Coulee’s cheese is flavorful, complex, and a

genuine expression of Wisconsin terroir.

TerroirTerroir encompasses 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.

Cheese is sold at retail for $25 per pound.

Is there demand for Crème de la Coulee’s

Cheese?

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.

Initial Market Response

Market Validation

Multiple Investors

Isthmus Article(December 13th, 2012)

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

How is Crème de la Couleè different than the competition?

Affinage

Cheese Characteristics RetailPrice Point

Crème de la CouleeSt. Brigid

Leopold

Organic Raw Milk, surface-ripened, Soft cheese only requires 2 months of age

$25/lb.

Bleu Mont Dairycaved-aged cheeses

Organic Raw Milk, surface-ripened. Hard cheese requires

8+ months of age

 $25/lb.

Crave BrothersPetit Freres

Conventional pasteurized milk, surface-ripened, semi-soft,

muted flavor profile. (Does not express terroir)

$15-20/lb.

Cedar GroveOrganic Cheddar

Organic pasteurized milk. Cryovaced blocks (not surface-ripened). Expression of terroir

is limited.

 $8-12/lb.

What’s Next?Immediate Needs (next 3 months)

Medium-term Goals (1-2 years)

Long-term Vision (3-5 years)

Immediate NeedsDraining tables and curing racks to produce

the Leopold in larger batches.

Working capital to finance more batches of the St. Brigid and Leopold

Medium-term GoalsBuild an affinage facility in Madison

Develop other varieties such as a blue cheese

Scale to $500,000 sales in 5 years

Long-term VisionFocus 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