2. Saputo Inc. In 1954, Mr. Lino Saputo, persuades his father, Giuseppe to go into business. With $500 to spend on some simple equipment and with a single bicycle for making deliveries, the Saputo family founds the company that bears their name.

3. Saputo Inc-Today Saputo Inc is comprised of 2 sectors and 5 division Saputo Markets in 3 food segments: Foodservice, Retail, and Industrial. Top 12 in the world Number of employees9700 Number of Plants48 Dairy Products Sector46 Canada26 United States15 Argentina2 Germany1 United Kingdom1 Grocery Products Sector2 Products sold in over 40 countries around the world

4. Saputo Cheese USA Inc. 2,733 Employees Among the top 2 cheese producers in United States One of the leading Mozzarella producers #1 String Cheese Brands One of the Leading Italian Hard Cheese manufactures # 1 Brand of Blue Cheese

5. Mozzarella / Provolone Offered in whole milk and part skim varieties, and in convenient pack sizes and forms to meet the needs of your operation. Forms: o Loaves o Shreds o Diced o Blends o Sticks Varieties: o Saputo Premium Gold Mozzarella – Highest quality flavor and texture, and offers very high yield. oTraditional Mozzarella – Provides authentic menu performance, traditional flavor and great stretch. oPizza Cheese- Superior value, available in a wide array of sizes and a mild, buttery sweet flavor. o Provolone- With a firm texture, provolone has a mild, smoky flavor

6. Specialty Cheese A Selection of specialty cheeses to give your menu a unique appeal. Forms: o Crumbled o Wheels o Loaves o Blocks o Tubs/ Pails Varieties: o Blue – Aged to perfection, offering rich consistent flavor oGorgonzola – Soft and creamy, authentic flavor oFeta- Classic Greek cheese that is white and crumbly with rich, tangy flavor. o Swiss- A pale yellow cheese with a slightly nutty flavor. o Lorraine- A one of a kind, low sodium sandwich cheese o Ricotta – Rich, fresh, moist cheese with a slightly sweet flavor oGouda -Rich, buttery, slightly sweet flavor and smooth, creamy texture

7. Aged Italian A wide array of hard cheeses with distinctive flavors well suited for a variety of applications. Forms: o Wheels o Shreds o Loaves o Grated o Shaved Varieties: o Asiago – Sweeter, smoother and nuttier than Parmesan. Available in mild, mellow and aged. o Parmesan – Classic Parmesan taste with a subtle, nutty flavor. o Romano –Pale yellow Romano is very firm and mostly used for grating o Fontinella®- Distinctively smooth with a hint of sharpness o Kasseri – Bold, slightly sharp flavor with a firm texture. oQuattro Formaggi- Four Italian cheese blend with a deliciously distinctive flavor. oFontina -Mild, earthy, buttery flavor. Smooth, supple texture with tiny holes Aged Italian Table Domestic Cheese

8. Artisan Crafted American Classics Feather Shredded Premium Feather Shreds. Longer Cut and Oval Shape Available in Artisan Crafted Cheddar, Monterey Jack, Pepper Jack, and Cheddar and Monterey Jack Cheese Blend varieties Sliced Exact.75 Weight Slices Available in Artisan Crafted Cheddar, Monterey Jack, Pepper Jack, Colby, and Swiss varieties 10 Pound Prints Traditional Size and Weight. Available in Artisan Crafted Cheddar, and Jack varieties. 40 Pound Blocks Traditional Block Size. Available in Artisan Crafted Cheddar, Monterey Jack, Colby and Muenster varieties

9. Abilities We are committed to offering products of the highest quality, and servicing our customers both large and small. Saputo has the ability to meet the needs of the smaller independent customers. Saputo is also capable of servicing the needs of National Accounts, Broadline distributors, and International customers.

10. Technical Services Tradition and Innovation Behind state-of-the-art facilities and innovative R&D is a tradition of Old World cheese making that spans 80 years. Today that dedication to quality translates to consistency, value and taste to help grow your business. Saputo R&D Capabilities Ability to conduct trials with flavors and/or ingredients at full scale, which is key in emulating production. Member of University of Wisconsin Center for Dairy Research and Cal Poly’s Dairy Research Group.

11. Quality Assurance Food Safety: Number One Priority - Systems, processes, policies in place to ensure wholesome and safe products - Quality systems - HACCP - Internal hygiene audits - 3 rd -party sanitation audits - Regulatory audits - SQF certification - Environmental Monitoring Program - Ongoing food safety training and education - Allergen - HACCP - Good Manufacturing Practices - Food Defense