Dairy checkoff boosts cheese sales via pizza partnerships

March 21, 2025

By Rena Archwamety

ROSEMONT, Ill. — As pizza and other limited/quick-service restaurants account for almost half the volume of U.S. cheese sold in the foodservice segment, the U.S. dairy checkoff has been working with major players in this segment to help boost incremental cheese sales both domestically and overseas.

Dairy Management Inc. (DMI), which manages the national dairy checkoff, maintains strategic partnerships with global pizza leaders Domino’s and Pizza Hut to help bring menu innovation, consumer engagement and increased sales and demand for U.S.-made cheese.

• Menu innovations

DMI’s work with Domino’s dates back to 2009 and includes both U.S. and international partnerships. More recently, DMI has forged partnerships with Domino’s in Japan, Taiwan and the Middle East/North Africa (MENA, primarily focused on the United Arab Emirates and Saudi Arabia).

“Where we find our greatest success as a checkoff is when our partnership efforts enable Domino’s to do what they do best — make and sell delicious pizzas using U.S. cheese,” says Rebecca MacKay, senior vice president, global growth platforms and partnerships, DMI. “We add fuel to their fire, filling resource gaps where they would like to explore something but they might be focused on something else. We can use our brains and co-investment to help accelerate projects that may have been sitting on the shelf.”

In the United States, DMI has worked with Domino’s on its Smart Slice school lunch program as well as cheese-centric menu items and promotions including Loaded Tots, 5-Cheese Mac & Cheese, and the relaunch of its New York Style Pizza. Additionally, DMI will partner in other ways to increase cheese utilization at Domino’s through its app and loyalty program.

Globally, DMI has worked with Domino’s on items such as a 1-kilogram cheese pizza in Asian markets (half-kilogram in the MENA region), and the Cheese Volcano with cheese dipping sauce positioned in the middle of a pizza, which has been extremely successful in Japan and Taiwan.

“They have brought that volcano platform back many times, with a Halloween version this last fall, and a Valentine’s
Day version,” MacKay notes.

Most recently in the United States, DMI has assisted Domino’s in launching its very first Parmesan Stuffed Crust. The new permanent crust option on Domino’s menu, which rolled out two weeks ago across U.S. stores, is stuffed with 100% real Mozzarella and topped with Parmesan and Domino’s garlic seasoning baked on the premium crust. Each stuffed crust pizza uses approximately 2.5 times the volume of cheese as a regular pizza, MacKay notes.

While Domino’s has had stuffed crust options in other countries, this is the first time it has been available in the United States, to the surprise of many Domino’s fans.

“Some consumers, when asked, said, ‘Of course I’ve had Domino’s Stuffed Crust’ and assumed it had been on menus, but that was not the case. So Domino’s is leaning into that in its promotion, and it’s all the more reason to highlight what makes it different. It’s an elevated experience. They’ve changed the box to add golden lettering to show it’s new, different and distinctly Domino’s,” MacKay says.

As part of its promotion, Domino’s is giving away $250,000 worth of free Parmesan Stuffed Crust Pizzas through “Cheat Receipts.” Through March 23, customers can upload a photo of a receipt showing they ordered stuffed crust elsewhere and be entered into a drawing to be selected to receive a code for a free Domino’s Parmesan Stuffed Crust Pizza.

Domino’s also declared March 3-9 as National Stuffed Crust Week, offering a one-topping Parmesan Stuffed Crust Pizza for $9.99 each through Domino’s Carryout Deal during National Stuffed Crust Week and beyond.

MacKay says Domino’s Parmesan Stuffed Crust has been met with strong digital consumer engagement on social networks, and DMI will continue to work with Domino’s on projects that could lead to future product or marketing innovations.

“They’re the master marketers, and we’re the dairy experts. That’s where the match is made in heaven,” she says. “We’re excited about what’s coming this year and next as we continue to explore opportunities to grow our partnership with Domino’s.”

• Overseas opportunity

While the United States remains by far the No. 1 market for selling U.S. pizza cheese, there are great opportunities to grow sales in international markets where pizza has been growing steadily in popularity.

DMI’s partnership with Pizza Hut is now focused exclusively on overseas markets, primarily in Japan and Indonesia, where DMI has partnered with Pizza Hut in local markets for more than two years.

“Today our primary goal is to grow demand overseas,” says Nancy Gannon, vice president of global growth platforms and partnerships, DMI. “We’re on the brink of ‘Cheesemageddon’ — there’s so much great cheese being made in the United States, we want to balance international growth with domestic growth and find markets to help keep farmers finding a home for their milk.”

One of those outlets, Gannon says, is in partnerships with those who are really interested in quality and a continuous supply of U.S. cheese.

“We asked, ‘What are some of the great brands we’ve had relationships with, and how do we expand outside of our borders?’ One of the very first successes was Pizza Hut,” she says. “We started in the Asia Pacific region with good success and worked with our partners at Pizza Hut to make our shared results even stronger and more tangible for farmers by partnering with local markets. We wanted to be as close as possible to the franchisees in the market.”

Pizza Hut in Japan prides itself on providing the highest possible quality of cheese that it can, using U.S. cheese because of its quality, flavor and taste profile. U.S. suppliers work closely with Pizza Hut Japan and DMI’s support to develop cheese with a milder profile to appeal to consumer palates in Japan.

During last year’s fourth quarter, reviewing feedback to guide innovation of its base pizza line, Pizza Hut Japan found out from its consumers, “the more cheese the better,” so it has invested heavily in upgrading its product, Gannon says.

“Every single pizza item, starting in Q4, had 30% more cheese on it. It was a huge win for our farmers,” she says. “One way to evaluate what’s great for our farmers or not is asking, ‘Are we adding value in a way that, if we didn’t have a partnership, it would be challenging to do on their own?’”

In addition to adding more cheese in general, Gannon says DMI has been working with Pizza Hut in Japan to find out what other cheeses used in their pizza blend U.S. suppliers could help with. DMI partnered with dairy centers across the United States to develop an optimal Gouda for the Japanese palate, which led to the addition of U.S. Gouda being available throughout Pizza Hut Japan’s supply chain.

DMI also has worked with Pizza Hut in Japan to develop new products and promotions to drive excitement around permanent and limited-time menu offerings. One of these is the “Melt,” a kind of pizza sandwich with the crust on the top and bottom, and cheese and other toppings in between.

“We do different promotions around eating the Melt. It’s attractive from a cultural perspective — people are really busy and on-the-go. They may not be eating big, full meals, but they can experience Pizza Hut in a new, to-go method that really extends the day part of pizza into new occasions,” Gannon says.

Pizza Hut in Japan also will use the Melt as a platform for promotions during festival periods, such as during the Tsukimi Festival that centers around viewing of the moon and the changing seasons. The Moon Viewing Tsukimi Melt featured traditional toppings and cheese with the addition of an egg.

“As it cooked, the yolk represented the moon,” Gannon says. “It was a great way to meld pizza and culture. What Pizza Hut Japan does very well is maintaining cultural relevancy no matter what is happening.”

To help increase the frequency of consumers buying pizzas, Pizza Hut in Japan also has introduced an ongoing “Hutto Day” promotion, which lands around the eighth day of each month and offers discounts on pizza, similar to “Taco Tuesdays” in the United States.

Gannon notes that DMI always enters into its partnerships with two primary intents: first, asking how they can drive volume for farmers through their partnerships, and second, looking to develop longer-term relationships to positively influence and build trust in U.S. cheese.

“In Asia, the runway for growth is significant,” Gannon says. “We’re always looking for new investment opportunities with Pizza Hut, as well as other foodservice partners. In Asia, Latin America or the Middle East, how do we work with our farmers to continue to show their value and drive cheese — not only domestically, but also internationally — as one of the most nutritious foods on the planet, and get the milk to where it needs to be.”

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European Union temporarily delays tariffs on U.S. goods

March 21, 2025

WASHINGTON — The European Union (EU) announced yesterday that it will delay retaliatory tariffs that were set to go in effect April 1. The tariffs were a response to a 25% steel tariff the Trump administration imposed earlier this month. (See “Tariff conflict escalates with retaliations from EU, Canada” in last week’s issue of Cheese Market News.)

During remarks yesterday at an international trade meeting, EU Trade Commissioner Maroš Šefčovič said the first round of tariffs, that were set for April 1 and included 50% tariffs on U.S. whiskey, motorboats and motorcycles, will be delayed until April 13, when tariffs on a second round of U.S. products — including dairy and other ag products — were scheduled to take effect. News outlets report that this move will allow for more time for negotiations between the EU and United States.

Industry organizations have been urging the Trump administration to consider impacts of a trade war on U.S. producers and manufacturers. On Wednesday, National Farmers Union President Rob Larew issued a statement regarding the ongoing trade dispute between the United States and Canada and its impact on dairy farmers.

“Policymakers are focused on U.S. trade policy without solving the underlying problems in the dairy industry — corporate consolidation and continued over-production. Broad dairy tariffs don’t solve these problems; they destabilize the industry, drive up costs and create more uncertainty for American dairy farmers, processors and rural communities,” Larew says.

“The number of U.S. dairy farmers has plummeted by 84% since 1992, and tariffs only add to the uncertainty, making it even harder for family farmers to stay in business,” he adds. “Canada’s dairy system operates differently, but rather than undermining a system that ensures fair prices for farmers, we should be advancing policies that guarantee U.S. dairy farmers receive a fair price for their milk. Family farmers are always the first to feel the impacts of a trade dispute. We look forward to working with policymakers on enacting forward-looking reforms that foster fair competition and profitable markets for all farmers.”
Meanwhile, last week the International

Dairy Foods Association (IDFA) submitted comments to the Office of the U.S. Trade Representative (USTR) to assist USTR in reviewing and identifying unfair trade practices and initiating actions to investigate harm from non-reciprocal trade agreements.

While detailing trade barriers such as Canada’s dairy tariff-rate quotas and subsidies, and the EU’s use of geographical indications, IDFA also urged the administration to ensure actions it takes to achieve fair and reciprocal trade do not create unintended consequences such as retaliation on U.S. exports and loss of foreign markets.

Because dairy is an export-reliant sector, IDFA says, “the possibility of excess product and milk in the U.S. — backing up to the farm level — is a real danger if U.S. exports become depressed enough. IDFA therefore urges stakeholder consultation, careful consideration of potential measures and full evaluation of all possible consequences prior to implementing any action in response to this docket.”

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Hilmar holds ribbon-cutting at new Dodge City, Kansas, plant

March 21, 2025

DODGE CITY, Kan. — Hilmar Cheese Co. Inc. this week was joined by Kansas Gov. Laura Kelly, U.S. Sen. Jerry Moran, R-Kan., and other federal, state and local officials to officially mark the opening of Hilmar’s production facility in Dodge City, Kansas.

“I am pleased that Hilmar Cheese Co. chose to build its new production facility in Dodge City,” Kelly says. “This investment in our state is a strong signal to industry leaders around the globe that Kansas has the workforce and infrastructure for companies to be competitive.”

Moran adds that Hilmar’s new processing facility in Dodge City already is creating new jobs and bolstering Kansas’ footprint in the dairy industry.

“I am grateful Hilmar chose to call Kansas home, and I have no doubt they will benefit from their partnerships with Kansas dairies and the local community,” Moran says.

David Ahlem, Hilmar’s president and CEO, says Hilmar Cheese is grateful to the state and local officials who supported this project.

“We chose to build in Dodge City because of the local and skilled labor force, supportive and expanding agricultural region and excellent transportation network,” Ahlem says. “The superior collaboration with local, regional and state leaders in Kansas has further confirmed that we made the right choice.”

Hilmar’s Dodge City facility makes American-style cheese in commercial 40-pound blocks which then are sold wholesale to customers and used in a variety of nutritious foods. The site also produces a wide range of high-quality innovative proteins to meet the needs of customers worldwide.

“We appreciate everyone who has helped bring us to this point,” Ahlem says. “Thank you to our internal teams, some of whom moved here, and the hundreds of contractors and suppliers who partnered with us to ensure the facility was built and operational on schedule. We are also grateful to the dairy farm families in Southwest Kansas for their investment to supply us milk.”

The Dodge City manufacturing site incorporates the latest technology in sustainability and conservation. The advanced instrumentation and automated control systems minimize the water needed to keep the plant clean and reduces energy use.

Recycled water is used further to process protein, clean the facility and equipment and reclaim heat. Upgraded spray nozzles were installed for more efficient cleaning. The cleaning process also reuses rinse water.

The sustainability effort continues throughout the site with efficient pumps and equipment. These features will decrease the plant’s greenhouse gas intensity and minimize water use. Hilmar is part of the U.S. Dairy Stewardship Commitment to achieve a carbon neutral dairy industry by 2050. The advancements in Dodge City will help Hilmar meet this goal.

Hilmar’s Dodge City site now employs nearly 250 people and represents more than $600 million in capital investment. The company continues to hire and offers competitive wages, benefits and training along with long-term career growth opportunities.

Hilmar is actively involved in the communities where it operates and supports local organizations and events like Dodge City Days.

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Tariff conflict escalates with retaliations from EU, Canada

March 14, 2025

WASHINGTON — As new tariffs and tariff threats continue to be volleyed between the United States and its trading partners at the border and overseas, both industry groups and lawmakers are urging the Trump administration to minimize impacts to farmers and dairy exporters, while also holding Canada accountable to its trade agreements.

Chinese retaliatory tariffs on a number of U.S. goods, including a 10% tariff on dairy products, went into effect on Monday (see “Tariffs paused for Mexico and Canada while China retaliates” in last week’s issue of Cheese Market News). These tariffs from China are a response to a March 4 decision by the White House to double tariffs on all Chinese imports from 10% to 20% in order to pressure China to curb its supply of fentanyl. However, China has called these tariffs “unlawful” and “arbitrary,” according to reports.

Meanwhile, both Canada and the European Union this week announced retaliatory tariffs on U.S. goods in response to Trump’s move Wednesday to increase tariffs on all steel and aluminum imports to 25%.

Dairy is on a list of products the European Union released that could be targeted with retaliatory tariffs in mid-April. Adding to a previous list of retaliatory tariffs that included dairy items, the Canadian government announced that effective March 13, it is imposing 25% tariffs on C$29.8 billion in products imported form the United States. The list is available at www.canada.ca/en/department-finance.html.

Last Friday, in remarks to reporters on his plan for reciprocal tariffs to match any country’s tariffs placed on U.S. products, Trump brought up that Canada has a 250% tariff on dairy product imports from the United States. The International Dairy Foods Association (IDFA) released a statement in response to this, noting that per the U.S.-Mexico-Canada Agreement (USMCA), this tariff only would kick in after the United States exceeded its zero-tariff quota, which never has happened.

“It is accurate that Canada imposes a tariff of approximately 250% on U.S. exports of certain dairy products into Canada, and even more with Canada’s 25% retaliatory tariffs in place,” says Becky Rasdall Vargas, senior vice president of trade and workforce policy, IDFA. “However, that tariff would only apply if we were able to reach and exceed the quota on U.S. dairy exports agreed to under the U.S.-Mexico-Canada Agreement. Frustratingly, the U.S. has never gotten close to exceeding our USMCA quotas because Canada has erected various protectionist measures that fly in the face of their trade obligations
made under USMCA.

“U.S. dairy is grateful for the Trump administration’s efforts to hold Canada accountable on these protectionist measures. At the same time, a prolonged tariff war with our top trading partners will continue to create uncertainty and additional costs for American dairy farmers, processors and our rural communities,” she adds. “We urge Canada and the United States to negotiate a resolution to these issues — both Canada’s trade barriers to U.S. dairy exports and the tariffs — as expeditiously as possible.”

On Wednesday, a bipartisan group of lawmakers also called on the Trump administration to help level the playing field for dairy farmers as trade talks continue between Canada and the United States.

U.S. Sens. Tammy Baldwin, D-Wis.; Roger Marshall, R-Kan.; Amy Klobuchar, D-Minn.; and Joni Ernst, R-Iowa, wrote a letter to U.S. Trade Representative Jamieson Greer, Commerce Secretary Howard Lutnick and Agriculture Secretary Brooke Rollins, explaining that for years, Canada has skirted international trade agreements — including USMCA — by blocking American producers from Canadian markets and exporting Canadian dairy products at artificially low prices, undercutting American dairy products and hurting farmers.

“Historically, Canada has failed to live up to its commitments to provide access to its market; this remains the case even with new provisions in USMCA disciplines designed to deal with excessive protein exporting at artificially low prices,” the senators wrote. “In upcoming negotiations with your Canadian counterparts, particularly those regarding USMCA, we ask that you address those longstanding issues that harm the United States’ ability to export dairy products.”

The senators note Canada blocks access to its market in part by reserving the majority of their tariff-rate quotas (TRQs), or the amount of product that the United States can export with a reduced tariff, for Canadian processors, making it difficult for American processors and retailers to compete. Additionally, Canada exports excessive quantities of dairy protein at a below-market price, undercutting American producers competing in the global market.

“The United States is a global leader in dairy production, and Canada is one of the top export markets for American dairy products. Access to international markets is critical to maintain our dairy industry, which supports over 3 million jobs nationally,” the senators concluded. “We urge you to address this issue with your Canadian counterparts during USMCA discussions and other negotiations regarding trade between our two nations.”

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U.S. dairy exports rise 0.4% in January, set record value

March 14, 2025

WASHINGTON — U.S. dairy product exports in January totaled 172,807 metric tons (milk solids equivalent), up 0.4% from January 2024, according to data recently released by USDA.

The U.S. Dairy Export Council (USDEC) notes in its U.S. Dairy Exporter Blog that gains in almost all major product categories were offset by a poor month for nonfat dry milk/skim milk powder (NDM/SMP) and lactose. However, USDEC adds that year-over-year, U.S. export value rose 20% to $714 million, a record for January.

January U.S. cheese exports totaled 46,680 metric tons, up 22% from a year earlier and also a record for the month. January exports to top U.S. cheese market Mexico grew only 1%, USDEC reports, while the vast majority of growth came from a variety of other destinations. January cheese exports to Japan were up by 59% year-over-year, while shipments to South Korea were up 34%, Southeast Asia up 67% and Middle East/North Africa (MENA) 93%.

“While potential tariff complications have muddied the outlook, the increased diversity across cheese export destinations is encouraging, particularly as cheese production in the U.S. continues to expand,” USDEC says.

USDEC reports that January exports of low-protein whey (0404.10) totaled 43,448 metric tons (after adjusting for the misclassification of some Chinese shipments of low-protein whey as WPC80+), up 14% from a year earlier, driven by strong demand from China as well as increased exports to South America, and offset by declines in sales to Southeast Asia and Japan.

USDEC estimates total U.S. exports of WPC80+ rose 19% to 6,838 metric tons after adjusting for the China misclassification.

Meanwhile, NDM/SMP exports in January declined 20% to 46,775 metric tons, as weak U.S. production continues to limit opportunity in global markets, USDEC reports.

January U.S. lactose exports also declined to 31,848 metric tons, down 14% from January 2024.

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Congress expected to pass bill to avert government shutdown

March 7, 2025

WASHINGTON — The U.S. House earlier this week approved a continuing resolution to extend federal funding through Sept. 30.

“The Full-Year Continuing Appropriations and Extensions Act keeps the government operational and continues support for Americans,” Rep. Tom Cole, R-Okla., said in remarks on the House floor Tuesday. “A stopgap is never a first choice, but the alternative would have caused harmful disruptions to the priorities the American people voted for and mandated in Washington. Funding the federal government is a constitutional obligation, and House Republicans have acted to uphold that duty.”

The Senate is expected to take up the bill today. Passage is uncertain, but news reports indicate that Sen. Chuck Schumer, D-N.Y., Senate Minority Leader, is encouraging support for the bill over a total government shutdown.

In order to avert a shutdown, at least eight Senate Democrats need to vote to allow the bill to move forward.

“I believe it is my job to make the best choice for the country to minimize the harms to the American people,” Schumer said on the Senate floor Thursday.

New reports say some Democrats have said that they could help advance the bill in exchange for a vote on their preferred alternative, a 30-day stopgap that would make room to restart bipartisan spending talks.

Without passage of a stopgap, current funding will expire at midnight tonight.

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Arethusa Europa again tops U.S. championship contest

March 7, 2025

GREEN BAY, Wis. — Arethusa Europa, an aged Gouda made by Arethusa Farm Dairy in Bantam, Connecticut, earned its second consecutive win at the U.S. Championship Cheese Contest — the first time a cheese has won back-to-back championships in this biennial contest.

Arethusa Europa won the championship round with a score of 98.89 out of 100, just one-hundredth of a point ahead of the first runner-up, St. Malachi Reserve made by The Farm at Doe Run, Coatesville, Pennsylvania, which scored 98.88.

The second runner-up was awarded to Cello Organic Copper Kettle Parmesan made by Lake Country Dairy/Schuman Cheese, Turtle Lake, Wisconsin, with a score of 98.81.

“The razor-thin margins that separated our contest finalists speak to the caliber of U.S. cheesemakers’ talent. Congratulations go to the team at Arethusa Farm Dairy, and praise is in order for all our competitors’ commitment to excellence in the art and science of cheesemaking,” says John Umhoefer, executive director of Wisconsin Cheese Makers Association (WCMA), which hosts the contest.

A total of 31 U.S. states were represented in the 2025 U.S. Championship Cheese Contest, with entries submitted across 117 classes. Cheesemakers from Wisconsin earned the highest number of gold medals, with 55 Best of Class finishes. Second in that ranking was Vermont, earning 13 first-place medals. Idaho cheesemakers earned third place, taking home the gold in 10 classes.
The winners were selected out of a total 2,414 entries, which were narrowed down to a field of 20 finalists that competed in yesterday’s championship judging round. The top 20 cheeses were: Waxed Cheddar Medium made by Adan Gonzalea, Glanbia Nutritionals; Cabot Clothbound, Jasper Hill Farm made by Cabot Cooperative Creamery, Jasper Hill Farm; Ziller Wheel made by Guggisberg Cheese; Cello Asiago made by Lake Country Dairy/Schuman Cheese; Cello Organic Copper Kettle Parmesan made by Lake Country Dairy/Schuman Cheese; Buholzer Brothers Havarti Cheese made by Steve Bechtolt, Klondike Cheese Co.; Buholzer Brothers Dill Havarti Cheese made by Dave Buholzer, Klondike Cheese Co.; Hummingbird made by Team Doe Run, The Farm at Doe Run; Lake Country Dairy Gouda made by Lake Country Dairy/Schuman Cheese; Arethusa Europa made by Arethusa Cheese Team, Arethusa Farm Dairy; Willoughby made by Soft Cheese Team, Jasper Hill Farm; Hop Along made by Cowgirl Creamery Cader Lane, Cowgirl Creamery; Raclette made by Spring Brook Farm Cheese Team, Spring Brook Farm Cheese; BelGioioso Fresh Mozzarella, Fresh Basil, & Garlic Marinated made by Trevor Tilot, BelGioioso Cheese; Henning’s Cheese Onion and Chive made by Henning Cheese; St. Malachi Reserve made by Team Doe Run, The Farm at Doe Run; Blue Spruce Blue made by Carr Valley Cheese Co.; 1916 made by Wegmans Food Market & Vermont Creamery; Mobay made by Carr Valley Cheese Co.; and Springdell made by Team Doe Run, The Farm at Doe Run.

The three top-scoring entries in each category were:

• Cheddar, Mild (0 to 3 months)

First: Team Middlebury, Cabot Creamery Cooperative Inc., Middlebury, Vermont, Cabot Mild Cheddar M3, 99.25

Second: Kiel Cheesemakers, Land O’Lakes, Kiel, Wisconsin, Land O’Lakes Cheddar, 99.185

Third: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, White Cheddar, 99.025

• Cheddar, Medium (3 to 6 months)

First: Team Chateaugay, Cabot Creamery Cooperative Inc., Chateaugay, New York, Cabot Medium Cheddar Ch2, 99.2

Second: Team Middlebury, Cabot Creamery Cooperative Inc., Middlebury, Vermont, Cabot Medium Cheddar M4, 99.15

Third: Team Cabot, Cabot Creamery Cooperative Inc., Cabot, Vermont, Cabot Medium Cheddar C3 , 98.875

• Cheddar, Sharp (6 months to 1 year)

First: Blair Team, Associated Milk Producers Inc., Blair, Wisconsin, AMPI Sharp Cheddar, 99.225

Second: Team Cabot, Cabot Creamery Cooperative Inc., Cabot, Vermont, Cabot Sharp Cheddar C2, 98.8

Third: Team Middlebury, Cabot Creamery Cooperative Inc., Middlebury, Vermont, Cabot Sharp Cheddar M1, 98.75

• Cheddar Aged 1-2 Years

First: Team Cabot, Cabot Creamery Cooperative Inc., Cabot, Vermont, Cabot Seriously Sharp Cheddar C4, 99.225

Second: Kiel Cheesemakers, Land O’Lakes, Kiel, Wisconsin, Land O’Lakes Cheddar , 99.15

Third: Great Lakes Cheese Of NY, Adams, New York, Great Lakes Cheese Of NY Cheddar Aged One to Two Years, 99.125

• Cheddar Aged 2 Years or Longer

First: Erik Rojas, Glanbia Nutritionals, Twin Falls, Idaho, Cheddar Aged 2+, 98.005

Second: Kiel Production Team, Land O’Lakes, Kiel, Wisconsin, Land O’Lakes Cheddar, 97.885

Third: Matthew Handrich, Agropur, Weyauwega, Wisconsin, Cheddar Cheese, 97.815

• Traditional Waxed Cheddar, Mild to Medium

First: Adan Gonzalea, Glanbia Nutritionals, Twin Falls, Idaho, Waxed Cheddar Medium, 99.075

Second: Noe Valencia, Glanbia Nutritionals, Twin Falls, Idaho, Waxed Cheddar Medium, 98.75

Third: Team Roelli, Roelli Cheese Co., Shullsburg, Wisconsin, Roelli Haus Select Cheddar, 98.675

• Traditional Waxed Cheddar, Sharp to Aged

First: Henning Cheese, Kiel, Wisconsin, Henning’s Cheese Bandage Midget, 99.3

Second: Henning Cheese, Kiel, Wisconsin, Henning’s Cheese 2-year-old Midget, 98.85

Third: Christopher Marsh, Glanbia Nutritionals, Twin Falls, Idaho, Waxed Cheddar Sharp, 98.25

• Natural Rinded Cheddar

First: Cabot Cooperative Creamery, Jasper Hill Farm, Greensboro, Vermont, Cabot Clothbound, Jasper Hill Farm, 99.675

Second: Beecher’s Handmade Cheese, Seattle, Flagship Reserve, 99.45

Third: Murray’s Cheese, Groton, New York, Stockinghall, 99.425

• Colby

First: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, 40-lb. Colby , 99.575

Second: Jesus Zagal, Glanbia Nutritionals, Twin Falls, Idaho, Colby, 99.5

Third: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, 40-lb Colby , 99.35

• Monterey Jack

First: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, 40-lb Monterey Jack , 99.225

Second: Team Nasonville Dairy Inc., Nasonville Dairy Inc., Marshfield, Wisconsin, Monterey Jack, 99.1

Third: Joseph Farms, Joseph Gallo Farms, Maker of Joseph Farms Cheese, Atwater, California, Joseph Farms Cheese, 99.075

• Marbled Curd Cheese

First: Idris Adam, Glanbia Nutritionals, Twin Falls, Idaho, Colby Jack, 99.575

Second: Team Arena, Arena Cheese, Arena, Wisconsin, Original Recipe Colby Jack Deli, 99.55

Third: Marcos Rico, Glanbia Nutritionals, Twin Falls, Idaho, Colby Jack, 99.475

• Baby Swiss Style

First: Guggisberg Cheese Inc., Millersburg, Ohio, Ziller Wheel with rind, 99.05

Second: Pearl Valley Cheese Inc., Fresno, Ohio, Pearl Valley Cheese Baby Swiss Loaf, 98.825

Third: Guggisberg Cheese Inc., Millersburg, Ohio, Ziller Wheel, 98.8

• Swiss Style Cheese

First: Pearl Valley Cheese Inc., Fresno, Ohio, Pearl Valley Cheese Swiss Cheese , 98.7

Second: Guggisberg Cheese Inc., Sugarcreek, Ohio, Swiss Wheel with rind, 98.5

Third: Guggisberg Cheese Inc., Sugarcreek, Ohio, Swiss Cheese, 98.15

• Mozzarella

First: Team Lake Norden, Agropur-Lake Norden, Lake Norden, South Dakota, Whole Milk Mozzarella, 99.3

Second: Humberto Aramburo, Dairy Farmers of America- Turlock, Turlock, California, California Gold, 99.005

Third: Matt Hoefler & Burnett Dairy Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Patria Whole Milk Mozzarella, 99.0

• Mozzarella, Part Skim

First: Team Lake Norden, Agropur-Lake Norden, Lake Norden, South Dakota, Low Moisture Part Skim Mozzarella , 98.8

Second: Joseph Farms, Joseph Gallo Farms, Maker of Joseph Farms Cheese, Atwater, California, Joseph Farms Cheese, 98.7

Third: New Wilmington, Dairy Farmers of America, New Wilmington, Pennsylvania, Low Moisture Part Skim Mozzarella, 98.6

• Fresh Mozzarella

First: Team Caputo, Caputo Cheese, Melrose Park, Illinois, Caputo Fresh Mozzarella Bocconcini, 99.35

Second: Crave Brothers Team, Crave Brothers Farmstead Cheese LLC, Waterloo, Wisconsin, Crave Brothers Fresh Mozzarella Medallions, 99.2

Third: Crave Brothers Team, Crave Brothers Farmstead Cheese LLC, Waterloo, Wisconsin, Crave Brothers Fresh Mozzarella Ciliegine, 99.15

• Burrata

First: Calabro Cheese, East Haven, Connecticut, Calabro Buffalo Burrata, 99.75

Second: Calabro Cheese, East Haven, Connecticut, Calabro Cheese Burrata, 99.525

Third: Nicholas Davis, Lactalis American Group Nampa, Nampa, Idaho, Galbani Burrata, 99.5

• Provolone, Mild

First: GLC Team, Great Lakes Cheese, Franklinville, New York, Mild Provolone Cheese, 99.725

Second: Team Lake Norden, Agropur-Lake Norden, Lake Norden, South Dakota, Mild Provolone, 99.65

Third: Second Shift Team Cedar Valley, Cedar Valley Cheese Inc., Belgium, Wisconsin, Provolone Cheese, 99.475

• Provolone, Aged

First: Kevin Benzel, BelGioioso Cheese Inc., Byron, Wisconsin, BelGioioso Aged Provolone Mandarino, 98.7

Second: Matt Hoefler & Burnett Dairy Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Fancy Brand Aged Provolone, 98.575

Third: Team Pennland, Pennland Pure, Hancock, Maryland, Pennland Pure Vona Provolone, 98.55

• Smoked Provolone

First: Global Foods International Inc., Schiller Park, Illinois, Naturally Oven-Smoked Provolone, 99.325

Second: Jeremy Robinson, Agropur, Luxemburg, Wisconsin, Smoked Provolone, 99.125

Third: Team Luxemburg, Agropur, Luxemburg, Wisconsin, Smoked Provolone, 99.0

• Asiago

First: Team Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Cello Asiago, 99.525

Second: Mitch Borzych, BelGioioso Cheese Inc., Chase, Wisconsin, BelGioioso Asiago Fresco, 99.0

Third: Almena Team, Saputo Cheese USA Inc., Almena, Wisconsin, Stella Aged Asiago, 98.2

• String Cheese

First: Terry Crooker, BelGioioso Cheese Inc., Campbell, New York, Polly-O Fresh Mozzarella String Cheese, 99.3

Second: Joseph Gallo Farms, Maker of Joseph Farms Cheese, Atwater, California, Joseph Farms Cheese, 99.25

Third: Neal Schwartz, V&V Supremo, Browntown, Wisconsin, String Cheese, 99.15

• Parmesan

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Cello Organic Copper Kettle Parmesan, 99.3

Second: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Cello Copper Kettle Parmesan, 99.25

Third: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Cello Parmesan, 99.225

• Ricotta

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Organic Ricotta, 98.825

Second: Narragansett Creamery, Providence, Rhode Island, Narragansett Creamery Hand Dipped Whole Milk Ricotta, 98.75

Third: Thomas Torpy, BelGioioso Cheese Inc., Campbell, New York, Polly-O Ricotta NY Style, 98.73

• Cottage Cheese

First: Team Umpqua, Umpqua Dairy, Roseburg, Oregon, Umpqua 4% Cottage Cheese, 99.15

Second: Team Umpqua, Umpqua Dairy, Roseburg, Oregon, Umpqua Lowfat Cottage Cheese, 99.0

Third: Cheese Cooks, Prairie Farms Dairy, Fort Wayne, Indiana, 4% Small Curd Cottage Cheese, 98.85

• Cottage Cheese, Flavored

First: Kemps LLC, Farmington, Minnesota, Kemps Black Cherry Cottage Cheese, 96.65

Second: Sebastian Gebka, Ludwig Dairy Inc., Dixon, Illinois, Ludwig Dairy Cottage Cheese with Chives, 95.75

Third: Crystal Creamery Inc., Modesto, California, Crystal Creamery, 95.35

• Feta

First: Steve Webster, Klondike Cheese Co., Monroe, Wisconsin, Odyssey Feta in Brine, 99.525

Second: Ariel Graveen, Agropur, Weyauwega, Wisconsin, Feta Cheese, 99.5

Third: Team Nasonville Dairy Inc., Nasonville Dairy Inc., Marshfield, Wisconsin, Feta in Brine, 99.4

• Brick & Muenster

First: Ty Saglam, Klondike Cheese Co., Monroe, Wisconsin, Buholzer Brothers Brick Cheese, 99.675

Second: Ty Saglam, Klondike Cheese Co., Monroe, Wisconsin, Buholzer Brothers Muenster Cheese, 99.625

Third: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Brick, 99.55

• Havarti

First: Steve Bechtolt, Klondike Cheese Co., Monroe, Wisconsin, Buholzer Brothers Havarti Cheese, 99.8

Second: Ty Saglam, Klondike Cheese Co., Monroe, Wisconsin, Buholzer Brothers Havarti Cheese, 99.775

Third: Ron Buholzer, Klondike Cheese Co., Monroe, Wisconsin, Buholzer Brothers Havarti Cheese, 99.65

• Havarti, Flavored

First: Dave Buholzer , Klondike Cheese Co., Monroe, Wisconsin, Buholzer Brothers Dill Havarti Cheese, 99.745

Second: Luke Buholzer, Klondike Cheese Co., Monroe, Wisconsin, Buholzer Brothers Dill Havarti Cheese, 99.6

Third: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Havarti Dill, 98.8

• Gorgonzola

First: Litehouse Simply Artisan Team, Litehouse Inc., Sandpoint, Idaho, Litehouse Simply Artisan Gorgonzola, 99.0

Second: Faribault Team, Prairie Farms, Faribault, Minnesota, Caves of Faribault AmaGorg Gorgonzola, 98.63

Third: Mindoro Team, Prairie Farms, Mindoro, Wisconsin, Prairie Farms Mindoro Collection Gorgonzola, 98.625

• Blue Veined Cheeses

First: Jasper Hill Creamery Team, Jasper Hill Farm, Greensboro, Vermont, Bayley Hazen Blue, 99.05

Second: von Trapp Farmstead, Waitsfield, Vermont, Mad River Blue, 98.75

Third: Team Kingston Cheese, Kingston Cheese Cooperative, Cambria, Wisconsin, Kingston Creamery Blue Cheese, 98.0

• Open Class: Cheeses with Blue Molding

First: Jasper Hill Creamery Team, Jasper Hill Farm, Greensboro, Vermont, Withersbrook Blue, 99.025

Second: Maytag Dairy Farms, Newton, Iowa, Maytag Dairy Farms Farm Reserve Blue Cheese, 98.95

Third: Murray’s Cheese, Greensboro, Vermont, Barnstorm Blue, 98.77

• Brie & Camembert

First: Emily Montgomery, Calkins Creamery, Honesdale, Pennsylvania, Noblette, 99.65

Second: Lactalis USA Belmont, Belmont, Wisconsin, 8-ounce Brie Triple Cream Président, 99.5

Third: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, Mayfly, 99.475

• Open Class: Soft Ripened Cheeses

First: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, Hummingbird, 99.5

Second: Soft Cheese Team, Jasper Hill Farm, Greensboro, Vermont, Sherry Gray, 99.25

Third: Soft Cheese Team, Jasper Hill Farm, Greensboro, Vermont, Harbison, 99.05

• Edam & Gouda

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Lake Country Dairy Gouda, 98.65

Second: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Belegen 4-6 months, 98.625

Third: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Young 2-4 months, 98.55

• Gouda, Aged

First: Arethusa Cheese Team, Arethusa Farm Dairy, Bantam, Connecticut, Arethusa Europa, 99.525

Second: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Premium 12-18 months, 99.465

Third: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Reserve 1000 days+, 99.37

• Gouda, Flavored

First: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Truffle, 99.15

Second: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Truffle, 98.65

Third: Jackie & Henk, de Vor Dairy Farm & Creamery, Kalkaska, Michigan, Apple Pie Gouda, 98.45

• Gouda, Smoked

First: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Smoked, 99.5

Second: Arla-USA Team, Arla Foods, Kaukauna, Wisconsin, Castello Smoked Cracked Pepper Gouda (mature), 98.9

Third: Arla-USA Team, Arla Foods, Kaukauna, Wisconsin, Castello Smoked Gouda Black Pepper (young), 98.85

• Latin American Style Fresh Cheeses

First: Brian Mundt & Victor Martinez, Sigma Darlington Plant Mexican Cheese Producers, Darlington, Wisconsin, 8-lb Fresco Wheel, 99.3

Second: El Mexicano, Marquez Brothers International Inc., Hanford, California, El Mexicano Queso Fresco Casero, 99.15

Third: Wisconsin Cheese Group, Sabrosura Foods, Monticello, Wisconsin, El Viajero Queso Panela, 99.0

• Latin American Style Melting Cheeses

First: Nick Siedschlag, V&V Supremo Foods - Browntown, Browntown, Wisconsin, Queso Oaxaca, 98.725

Second: Sam Sweeny, V&V Supremo Foods - Browntown, Browntown, Wisconsin, Oaxaca Cheese, 98.7

Third: Crave Brothers Team, Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, Oaxaca Sticks, 98.675

• Latin American Style Hard Cheeses

First: Team V&V Supremo - Chicago, V&V Supremo Foods, Chicago, Sierra Brand Cotija, 98.95

Second: Francisco Ochoa, Don Froylan Creamery, Salem, Oregon, Don Froylan Cotija, 98.8

Third: W&W Dairy LLC, Monroe, Wisconsin, Cotija 1, 98.65

• Washed Rind/ Smear Ripened Soft Cheeses

First: Soft Cheese Team, Jasper Hill Farm, Greensboro, Vermont, Willoughby, 99.5

Second: Arethusa Cheese Team, Arethusa Farm Dairy, Bantam, Connecticut, Arethusa Diva, 98.95

Third: Willow Creek Creamery, Union Star Cheese, Fremont, Wisconsin, Red Willow, 98.55

• Washed Rind/ Smear Ripened Semi-soft Cheeses

First: Cowgirl Creamery Cader Lane, Cowgirl Creamery, Petaluma, California, Hop Along, 99.45

Second: Cowgirl Creamery Cader Lane, Cowgirl Creamery, Petaluma, California, Wagon Wheel , 99.35

Third: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, Creamery Collection Batch #45 , 99.25

• Washed Rind/ Smear Ripened Hard Cheeses

First: Emmi Roth - Monroe, Emmi Roth, Monroe, Wisconsin, Roth Grand Cru Surchoix Wheel, 99.625

Second: Emmi Roth - Monroe, Emmi Roth, Monroe, Wisconsin, Roth Grand Cru Reserve Wheel, 99.6

Third: Uplands Cheese, Dodgeville, Wisconsin, Extra-Aged Pleasant Ridge Reserve, 99.5

• Raclette

First: Spring Brook Farm Cheese Team, Spring Brook Farm Cheese, Reading, Vermont, Reading, 98.25

Second: Rob, Jasper and John, Black Radish Creamery, Alexandria, Ohio, Raclette, 97.675

Third: Jasper Hill Creamery Team, Jasper Hill Farm, Greensboro, Vermont, Whitney, 97.625

• Pepper Flavored Monterey Jack, Mild Heat

First: Team Arena, Arena Cheese, Arena, Wisconsin, Pepper Jack Deli, 98.2

Second: Team MWC, MWC - Glanbia, Saint Johns, Michigan, Pepper Jack, 98.15

Third: Team MWC, MWC - Glanbia, Saint Johns, Michigan, Pepper Jack, 98.0

• Pepper Flavored Monterey Jack, Medium Heat

First: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, 40-lb. Monterey Jack with Habenero Peppers, 98.825

Second: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, 40-lb. Monterey Jack with Ghost Peppers, 98.65

Third: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, 40-lb. Monterey Jack with Sweet Red Habenero Peppers, 98.45

• Pepper Flavored Monterey Jack, High Heat

First: AMPI Jim Falls Cheese Team, Associated Milk Producers Inc., Jim Falls, Wisconsin, AMPI Carolina Reaper Jack, 99.3

Second: Team MWC, MWC - Glanbia, Saint Johns, Michigan, Habanero Jack, 99.205

Third: Team MWC, MWC - Glanbia, Saint Johns, Michigan, Habanero Jack, 98.985

• Open Class: Pepper Flavored Cheese, Mild Heat

First: Joshua Paxton, Glanbia Nutritionals, Twin Falls, Idaho, Chipotle Color Cheddar, 99.75

Second: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Hatch Pepper, 99.725

Third: Arla-USA Team, Arla Foods, Kaukauna, Wisconsin, Castello - Chipotle Gouda, 99.625

• Open Class: Pepper Flavored Cheese, Medium Heat

First: Billy Ray Sansabaugh, Glanbia Nutritionals, Twin Falls, Idaho, Sweet Heat Habanero Colby Jack 99.65

Second: Team Arena, Arena Cheese, Arena, Wisconsin, Colby Caliente, 99.6

Third: Hispanic Cheese Makers-Nuestro Queso Team, Hispanic Cheese Makers-Nuestro Queso LLC, Kent, Illinois, Queso Panela with Jalapeno/Nuestro Queso, 99.225

• Open Class: Pepper Flavored Cheese, High Heat

First: Henning Cheese, Kiel, Wisconsin, Henning’s Cheese Dragons Breath, 99.675

Second: Henning Cheese for Deer Creek, Deer Creek, Kiel, Wisconsin, Deer Creek The Rattlesnake, 99.3

Third: Will Canfield, Glanbia Nutritionals, Twin Falls, Idaho, Red & Green Habanero Color Cheddar, 99.025

• Open Class: Soft Cheeses

First: Team Peasant Lane, Pleasant Lane Farms Creamery LLC, Latrobe, Pennsylvania, Quark Cheese, 99.825

Second: Matt Thompson, Charlevoix Cheese Co., Charlevoix, Michigan, Quark, 99.725

Third: Crave Brothers Team, Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, Crave Brothers Plain Mascarpone, 99.5

• Open Class: Soft Cheeses, Flavored

First: Trevor Tilot, BelGioioso Cheese Inc., Denmark, Wisconsin, BelGioioso Fresh Mozzarella Fresh Basil & Garlic Marinated, 99.375

Second: Amanda Gutzmer, Klondike Cheese Co., Monroe, Wisconsin, Odyssey Peppercorn Feta in Brine, 99.25

Third: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Maple Mascarpone, 99.21

• Open Class: Semi-soft Cheeses

First: Ricardo Gutierrez, Hoards Dairyman Farm Creamery, Monticello, Wisconsin, Sark, 99.25

Second: Bruce Workman, Edelweiss Creamery, Monticello, Wisconsin, Butterkase, 99.1

Third: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Cello Fontal Cheese, 98.7

• Open Class: Semi-soft Cheeses, Flavored

First: Joey Pittman, Glanbia Nutritionals, Twin Falls, Idaho, Mediterranean Monterey Jack, 99.475

Second: Kuba Hemmerling, Point Reyes Farmstead Cheese Co., Petaluma, California, Point Reyes Fennel Blue, 99.425

Third: Kuba Hemmerling, Point Reyes Farmstead Cheese Co, Petaluma, California, Point Reyes TomaRashi, 99.3

• Open Class: Hard Cheeses

First: Rob Stellrecht & Burnett Dairy Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Wood River Creamery Original Gouda Gruyere, 98.55

Second: Rob Stellrecht & Burnett Dairy Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Wood River Creamery Original Gouda Gruyere, 98.2

Third: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Golden, 98.0

• Open Class: Hard Cheeses, Flavored

First: Henning Cheese, Kiel, Wisconsin, Henning’s Cheese Onion and Chive, 98.95

Second: Team Sartori, Sartori Co., Plymouth, Wisconsin, Tomato Basil BellaVitano, 98.9

Third: Henning’s Cheese for Deer Creek, Deer Creek, Kiel, Wisconsin, Deer Creek The Doe, 98.875

• Open Class: Cheeses with Natural Rind

First: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, St.. Malachi Reserve, 99.75

Second: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, St. Malachi, 99.4

Third: Ron Henningfeld, Hill Valley Dairy, Milwaukee, Luna by Hill Valley Dairy, 98.75

• Open Class: Smoked Soft and Semi-soft Cheeses

First: Carr Valley Cheese Co. Inc., Linden, Wisconsin, Blue Spruce Blue, 98.85

Second: Arla-USA Team, Arla Foods, Kaukauna, Wisconsin, Castello Smoked Edam, 98.8

Third: Global Foods International Inc., Schiller Park, Illinois, Naturally Oven-Smoked Havarti, 98.725

• Open Class: Smoked Hard Cheeses

First: Tillamook, Tillamook, Oregon, Tillamook Hickory Smoked Cheddar, 98.95

Second: Pearl Valley Cheese Inc., Fresno, Ohio, Pearl Valley Cheese Naturally Smoked Swiss Cheese, 98.925

Third: Hilmar, Hilmar Cheese, Hilmar, California, Hickory Smoked Cheddar, 98.74

• Cheese Curds

First: Robert Wills, Cedar Grove Cheese Inc., Plain, Wisconsin, Cheddar Cheese Curds, 99.175

Second: Dennis Trachte, Lynn Dairy Inc., Granton, Wisconsin, Regular Cheese Curds, 99.05

Third: LaGrander’s Team #2, LaGrander’s Hillside Dairy Inc., Stanley, Wisconsin, LaGrander’s Yellow Cheese Curds, 98.9

• Cheese Curds Flavored

First: Robert Wills, Cedar Grove Cheese Inc., Plain, Wisconsin, Flavored Cheddar Cheese Curds/Cedar Grove Cheese, 99.5

Second: Decatur Cheesemakers, Decatur Dairy Inc., Brodhead, Wisconsin, Tomato Bacon Basil Curds, 99.495

Third: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Herb and Garlic White Curds, 99.3

• Reduced Fat Cheeses

First: Steve Webster, Klondike Cheese Co., Monroe, Wisconsin, Odyssey Reduced Fat Mediterranean Feta in Brine, 99.35

Second: Carrie Purcella , Klondike Cheese Co., Monroe, Wisconsin, Odyssey Reduced Fat Peppercorn Feta in Brine, 98.8

Third: Kristi Wuthrich, Klondike Cheese Co., Monroe, Wisconsin, Odyssey Reduced Fat Feta in Brine, 98.725

• Lowfat Cheeses

First: Steve Webster, Klondike Cheese Co., Monroe, Wisconsin, Odyssey Low Fat Feta in Brine, 98.9

Second: Meister Team 2, Meister Cheese, Muscoda, Wisconsin, Low Fat Jack, 98.25

Third: Dave Buholzer, Klondike Cheese Co., Monroe, Wisconsin, Odyssey Fat Free Feta in Brine, 98.0

• Reduced Sodium Cheeses

First: Agropur Jerome - Kaden Hamblin, Agropur, Jerome, Idaho, Agropur, 99.075

Second: Jeremy Robinson, Agropur, Luxemburg, Wisconsin, Reduced Sodium Provolone, 98.475

Third: Pat Doell, Agropur, Luxemburg, Wisconsin, Reduced Sodium Provolone, 98.275

• Cream Cheese

First: New Holland SCUSA, Savencia Cheese USA, New Holland, Pennsylvania, Alouette Professional Crème de Blanc, 99.775

Second: New Holland SCUSA, Savencia Cheese USA, New Holland, Pennsylvania, Smithfield Whipped Cream Cheese, 99.375

Third: Philadelphia, Kraft Heinz Co., Lowville, New York, Philadelphia Original Cream Cheese, 99.355

• Cream Cheese, Flavored

First: Philadelphia, Kraft Heinz Co., Lowville, New York, Philadelphia Whipped Chipotle, 99.45

Second: Philadelphia, Kraft Heinz Co., Lowville, New York, Philadelphia Honey Pecan, 99.4

Third: Schreiber Foods, Green Bay, Wisconsin, Harris Teeter’s Whipped Chive Cream Cheese Spread, 99.0

• Spreadable Natural Cheeses

First: Brian Storm, Lactalis American Group, Merrill, Wisconsin, Mango Habanero/President Rondele, 99.4

Second: New Holland SCUSA, Savencia Cheese USA, New Holland, Pennsylvania, Alouette Smoky Jalapeno Soft Spreadable Cheese, 99.15

Third: New Holland SCUSA, Savencia Cheese USA, New Holland, Pennsylvania, Alouette Toasted Everything Soft Spreadable Cheese, 99.075

• Cold Pack Cheese

First: Widmer’s Cheese Cellars Team, Widmer’s Cheese Cellars Inc., Theresa, Wisconsin, Aged Brick Spread, 99.625

Second: Team Pine River, Pine River Pre-Pack Inc., Newton, Wisconsin, Aged Asiago Cold Pack Cheese Food, 99.55

Third: Rob Stellrecht, Burnett Dairy Team & Pine River; Burnett Dairy Cooperative, Grantsburg, Wisconsin, Wood River Creamery Original Cheddar Gruyere Cheese Spread, 99.475

• Cold Pack Cheese, Flavored

First: Meister Team 3, Meister Cheese, Muscoda, Wisconsin, Bruschetta Jack Spread, 99.1

Second: Team Pine River, Pine River Pre-Pack Inc., Newton, Wisconsin, Jalapeno Cold Pack Cheese Food, 98.875

Third: Rob Stellrecht, Burnett Dairy Team & Pine River; Burnett Dairy Cooperative, Grantsburg, Wisconsin, Wood River Creamery Triple Pepper Cheddar Gruyere Cheese Spread, 98.75

• Pasteurized Process Cheeses

First: Courtney Schreiner, Lactalis American Group, Merrill, Wisconsin, Wee Brie/Président, 99.45

Second: Team New London, Ellsworth Cooperative Creamery, New London, Wisconsin, Ellsworth White EZ Melt, 98.8

Third: Team Revela, CROPP Cooperative/Organic Valley, Colby, Wisconsin, Organic White American Cheese - Premium Pasteurized Prepared Cheese, 98.575

• Pasteurized Process Cheeses, Flavored

First: Gilman Cheese Corp., Gilman, Wisconsin, Shelf Stable Onion, 98.95

Second: Process Team, Yancey’s Fancy, Corfu, New York, Bacon Ranch Cheddar, 98.85

Third: Team Blue, Williams Cheese Co., Linwood, Michigan, Williams Smoked Gouda Cheese, 98.8

• Pasteurized Process Cheese Slices

First: AMPI’s Dinner Bell Creamery, Associated Milk Producers Inc. - Portage, Portage, Wisconsin, Dinner Bell Pasteurized Processed American Cheese White (Slice-on-Slice), 99.5

Second: Slice Team, Bongards Creameries, Norwood, Minnesota, Processed Slice on Slice Cheese, 99.15

Third: Global Foods International Inc., Schiller Park, Illinois, Naturally Oven-Smoked Sliced Processed Gouda, 98.85

• Pasteurized Process Cheese Spread

First: Team Pine River, Pine River Pre-Pack Inc., Newton, Wisconsin, Garlic & Herb Gourmet Cheese Snack Spread, 98.515

Second: Team Silver, Williams Cheese Co., Linwood, Michigan, Williams Buffalo Blue Cheese Spread, 98.495

Third: Team Pine River, Pine River Pre-Pack Inc., Newton, Wisconsin, Sharp Cheddar Gourmet Cheese Snack Spread, 98.415

• Pasteurized Process Cheese Product

First: Team Loaf, Land O’Lakes Inc., Spencer, Wisconsin, LOL Yel Sharp Ched Am Cheese Product, 99.05

Second: Shawn Schult, Lactalis American Group, Merrill, Wisconsin, Creamy Brie/Président, 98.7

Third: Global Foods International Inc., Schiller Park, Illinois, Processed Gruyere Cheese Product, 98.6

• Soft Goat’s Milk Cheeses

First: Robert Garves, LaClare Creamery, Malone, Wisconsin, LaClare Creamery Original Goat Cheese, 99.7

Second: Team Idyll, Idyll Farms, Northport, Michigan, Spreadable Idyll Pastures, 99.0

Third: Team Risin’ Creek, Risin’ Creek Creamery, Martinsville, Indiana, Risin’ Creek Creamery Plain Chevre, 99.0

• Soft Goat’s Milk Cheeses, Flavored

First: Team Risin’ Creek, Risin’ Creek Creamery, Martinsville, Indiana, Risin’ Creek Creamery Jalapeno Chevre, 99.4

Second: Vermont Creamery, Websterville, Vermont, Everything Goat Cheese, 99.35

Third: Cypress Grovers, Cypress Grove Chevre Inc., Arcata, California, PsycheDillic, 99.3

• Soft Goat’s Milk Cheeses, Flavored with Sweet Condiments

First: Vermont Creamery, Websterville, Vermont, Blueberry, Lemon & Thyme Goat Cheese, 99.35

Second: Franklin Team, Saputo Cheese USA Inc., Franklin, Wisconsin, Montchevre Blueberry Vanilla Goat Cheese, 99.3

Third: Cypress Grovers, Cypress Grove Chevre Inc., Arcata, California, Meyer Lemon and Honey, 99.175

• Semi-soft Goat’s Milk Cheeses

First: Team Risin’ Creek, Risin’ Creek Creamery, Martinsville, Indiana, Risin’ Creek Creamery Goat Milk Feta, 99.125

Second: Team Hook, Hook’s Cheese Co. Inc. Mineral Point, Wisconsin, Hook’s Barneveld Blue, 99.05

Third: Team Kingston Cheese, Kingston Cheese Cooperative, Cambria, Wisconsin, Goat Blue, 98.925

• Hard Goat’s Milk Cheeses

First: Black Creek Team, Saputo Cheese USA Inc., Black Creek, Wisconsin, Montchevre Goat Milk Cheddar, 99.1

Second: Goat Rodeo Team, Goat Rodeo Farm & Dairy, Allison Park, Pennsylvania, Hootenanny, 98. 95

Third: Murray’s Cheese, Accident, Maryland, Carpenter’s Wheel, 98.6

• Soft Ripened Goat’s Milk Cheeses

First: Wegmans Food Markets & Vermont Creamery, Wegmans Food Markets, Rochester, New York, 1916, 99.445

Second: Vermont Creamery Aged Cheese Team, Vermont Creamery, Websterville, Vermont, Vermont Creamery Bijou, 99.35

Third: Wegmans Food Markets & Vermont Creamery, Wegmans Food Markets, Rochester, New York, Truffle Shuffle, 99.15

• Soft & Semi-soft Sheep’s Milk Cheeses

First: Team Hook, Hook’s Cheese Co. Inc., Mineral Point, Wisconsin, Hook’s Little Boy Blue, 99.75

Second: Carr Valley Cheese Co. Inc., Mauston, Wisconsin, Marisa, 99.55

Third: Carr Valley Cheese Co. Inc., Mauston, Wisconsin, Sante, 99.4

• Hard Sheep’s Milk Cheeses

First: Cedar Grove Cheese Team, Cedar Grove Cheese Inc., Plain, Wisconsin, Donatello, 98.6

Second: Team Hidden Springs, Hidden Springs Creamery LLC, Westby, Wisconsin, Hidden Springs Creamery, Wischego, 98.45

Third: Cedar Grove Cheese Team, Cedar Grove Cheese Inc., Plain, Wisconsin, Donatello, 98.4

• Surface Ripened Sheep’s Milk Cheeses

First: Chris Osborne, William Russell and David WIlliams, Blackberry Farm, Walland, Tennessee, Blackberry Farm Magnolia, 98.4

Second: Murray’s Cheese, Groton, New York, Buttermilk Basque, 98.325

Third: Anna Landmark, Landmark Creamery, Monroe, Wisconsin, Anabasque, 98.05

• Sheep’s Milk Cheeses, Flavored

First: Team Hidden Springs, Hidden Springs Creamery LLC, Westby, Wisconsin, Hidden Springs Creamery, Driftless Habanero Honey, 99.0

Second: Team Hidden Springs, Hidden Springs Creamery LLC, Westby, Wisconsin, Hidden Springs Creamery, Driftless Cranberry and Cinnamon, 98.8

Third: Team Hidden Springs, Hidden Springs Creamery LLC, Westby, Wisconsin, Hidden Springs Creamery, Driftless Garlic and Herb, 98.675

• Soft & Semi-soft Mixed Milk Cheeses

First: Carr Valley Cheese Co. Inc., Mauston, Wisconsin, Mobay, 99.45

Second: Caroline Osegura, Riverine Ranch, Asbury, New Jersey, Buffalo and Cow’s Milk Oaxaca, 99.4

Third: Carr Valley Cheese Co. Inc., Mauston, Wisconsin, Gran Canaria, 99.1

• Hard Mixed Milk Cheeses

First: Cedar Grove Cheese Team, Cedar Grove Cheese Inc., Plain, Wisconsin, Faarko, 99.35

Second: Erika McKenzie-Chapter, Pennyroyal Farm, Boonville, California, Pennyroyal Farm Reserve Boont Corners, 99.0

Third: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Cello Romano, 98.95

• Surface Ripened Mixed Milk Cheeses

First: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, Springdell (Formerly Creamery Collection Batch #17), 99.0

Second: Carr Valley Cheese Co. Inc., Mauston, Wisconsin, Cave Aged Mellage, 98.75

Third: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, Runnymede, 98.575

• Butter, Unsalted

First: Al Bekkum, Nordic Creamery, Westby, Wisconsin, Nordic Creamery Unsalted Butter, 99.0

Second: CDFSW Butter Team, Select Butter & Packaging LLC, Littlefield, Texas, Majestic, 98.775

Third: High Desert Milk, Burley, Idaho, Unsalted Butter High Desert Milk AU18Q, 98.375

• Butter, Salted

First: Foremost Farms USA- 3rd Shift, Foremost Farms USA, Reedsburg, Wisconsin, Foremost Farms USA salted butter, 99.7

Second: Team West Springfield, Cabot Creamery Cooperative, West Springfield, Massachusetts, Cabot 83 Extra Creamy Salted Butter 2, 99.6

Third: Team West Springfield, Cabot Creamery Cooperative, West Springfield, Massachusetts, Cabot Salted Butter, 99.45

• Butter, Flavored

First: Anna Landmark, Landmark Creamery, Belleville, Wisconsin, Cinnamon Maple Butter, 98.91

Second: Jennifer Orchard, Royal Guernsey Creamery, Columbus, Wisconsin, Royal Guernsey Creamery Signature Butter, 98.75

Third: Team Pine River Dairy, Pine River Dairy Inc., Manitowoc, Wisconsin, Caramel Apple Butter, 98.63

• Lowfat Yogurt, Cow’s Milk

First: Dave Rapson, Country View Dairy, Hawkeye, Iowa, Country View Dairy Black Cherry Cream-Top 1% Yogurt, 99.35

Second: Team 1, Central Valley Cheese Inc., Turlock, California, Gopi Lowfat Yogurt, 99.125

Third: Ron Buholzer , Klondike Cheese Co., Monroe, Wisconsin, Odyssey Lowfat 1% Vanilla Yogurt, 98.55

• Yogurt, Cow’s Milk

First: Team 1, Central Valley Cheese Inc., Turlock, Calif., Bulgarian Style Yogurt/Karoun, Turlock, California, 99.7

Second: Dave Rapson, Country View Dairy, Hawkeye, Iowa, Country View Dairy Plain Whole Original Yogurt, 99.675

Third: Team 1, Central Valley Cheese Inc., Turlock, Calif., Karoun WM Yogurt, Turlock, California, 99.5

• Yogurt, Cow’s Milk, Flavored

First: Team 1, Central Valley Cheese Inc., Turlock, California, Karoun Honey Vanilla, 99.5

Second: Team 1, Central Valley Cheese Inc., Turlock, California, Cremoso Creamy Strawberry Honey/Parmalat, 98.6

Third: Team 1, Central Valley Cheese Inc., Turlock, California, Karoun Honey Yogurt, 98.275

• High Protein Yogurt, Cow’s Milk

First: Central Valley Cheese Inc., Turlock, California, Karoun Labne Cheese, 99.6

Second: Matt Martin, Klondike Cheese Co., Monroe, Wisconsin, Odyssey Labne, 99.5

Third: Team Cabot, Cabot Creamery Cooperative Inc., Cabot, Vermont, Cabot 10% Greek Yogurt, 99.225

• High Protein Yogurt, Cow’s Milk, Flavored

First: Danielle Sofran, Klondike Cheese Co., Monroe, Wisconsin, Odyssey Vanilla Greek Yogurt, 99.45

Second: Team Cabot, Cabot Creamery Cooperative Inc., Cabot, Vermont, Cabot Triple Cream Vanilla Greek Yogurt, 99.2

Third: Upstate Niagara Cooperative Inc., West Seneca, New York, Upstate Farms Blueberry Greek Nonfat Yogurt, 98.875

• Drinkable Cultured Products

First: Sebastian Gebka, Ludwig Dairy Inc., Dixon, Illinois, Ludwig Dairy Kefir Plain, 99.4

Second: El Mexicano, Marquez Brothers International Inc., Hanford, California, El Mexicano Piña Colada Drinkable Yogurt, 99.325

Third: El Mexicano, Marquez Brothers International Inc., Hanford, California, El Mexicano Coconut Drinkable Yogurt, 99.3

• Sour Cream

First: Team Cabot, Cabot Creamery Cooperative Inc., Cabot, Vermont, Cabot Creme Fraiche, 99.9

Second: Garland, Daisy Brand, Garland, Texas, Daisy Regular Sour Cream, 99.525

Third: Jose Aragon and Joel Ortega, Sigma Darlington Plant Mexican Cheese Producers, Darlington, Wisconsin, 24-ounce Cultured Cream, 99.5

• Cultured Dairy Dips

First: Matt Martin, Klondike Cheese Co., Monroe, Wisconsin, Odyssey French Onion Greek Yogurt Dip, 99.725

Second: Argyle Cheese Farmer, Hudson Falls, New York, Maple Mustard Dip/Argyle Cheese Farmer, 99.575

Third: Quincy Team, Prairie Farms Dairy, Quincy, Illinois, French Onion Dip, 99.475

• Natural Snack Cheese

First: Turophiles, Great Lakes Cheese Plymouth, Plymouth, Wisconsin, Cracker Cut Pepper Jack, 99.545

Second: Masters Gallery Foods, Inc., Plymouth, Wisconsin, Jalapeno Habanero Cheese Snack Sticks, 99.46

Third: Arla-USA Team, Arla Foods, Kaukauna, Wisconsin, Havarti and Gouda Snack Mix Bag, 99.39

• Open Class: Shredded Cheese

First: Masters Gallery Foods, Plymouth, Wisconsin, Colby Jack Cheese Shred, 99.625

Second: Tillamook, Lake Norden, South Dakota, Tillamook Whole Milk Mozzarella Farmstyle Shreds, 99.125

Third: C.V. Second Shift Shred Team, Cedar Valley Cheese Inc., Belgium, Wisconsin, Provolone Mild Shred, 99.05

• Open Class: Shredded Cheese Blends

First: Great Lakes, Cabot Creamery Cooperative Inc., Cabot, Vermont, Cabot Mac & Cheese Shreds, 98.5

Second: Masters Gallery Foods, Plymouth, Wisconsin, Pepper Blend Shred, 98.5

Third: Global Foods International Inc., Schiller Park, Illinois, Gourmet European Blend, 98.25

• Open Class: Crumbled Cheeses

First: Team Kingston Cheese, Kingston Cheese Cooperative, Cambria, Wisconsin, Blue Cheese Salad Blend, 99.2

Second: Team V&V Supremo - Chicago, V&V Supremo Foods, Chicago, Queso Fresco Crumbles, 99.175

Third: Team V&V Supremo - Chicago, V&V Supremo Foods, Chicago, Queso Fresco Crumbles, 99.15

• Open Class: Grated Cheeses

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, Cello Grated Parmesan, 98.4

Second: Hispanic Cheese Makers-Nuestro Queso Team, Hispanic Cheese Makers-Nuestro Queso LLC, Kent, Illinois, Nuestrom Queso Queso Cotija Grated, 97.6

Third: Brian Mundt & Victor Martinez, Sigma Darlington Plant Mexican Cheese Producers, Darlington, Wisconsin, Cotija Grated, 97.425

• Prepared Cheese Foods

First: Team Brunkow, Brunkow Cheese of Wisconsin, Darlington, Wisconsin, Brun-uusto - Brunkow’s Baked Cheese with Garlic, 99.7

Second: Team Brunkow, Brunkow Cheese of Wisconsin, Darlington, Wisconsin, Brun-uusto - Brunkow’s Original Baked Cheese, 99.55

Third: Team Brunkow, Brunkow Cheese of Wisconsin, Darlington, Wisconsin, Brun-uusto - Brunkow’s Pizza Style Baked Cheese, 99.05

• Natural Sliced Cheese

First: Great Lakes Cheese Co., Cabot Creamery Cooperative Inc., Cabot, Vermont, Cabot Pepper Jack Shingled Slices, 99.65

Second: Team Caputo, Caputo Cheese, Melrose Park, Illinois, Caputo Cheese Fresh Mozzarella Slices 1-ounce Fresh Mozzarella
Fettine, 99.51

Third: Global Foods International Inc., Schiller Park, Illinois, Naturally Oven-Smoked Sliced Gouda Cheese, 99.285

• Cheese Based Spreads

First: Team Sartori, Sartori Co., Plymouth, Wisconsin, Garlic and Herb BellaVitano Dip & Spread, 99.33

Second: Team Emmi Roth, Emmi Roth, Monticello, Wisconsin, Roth Jalapeño Havarti Cheese Dip & Spread, 99.23

Third: Team Pine River, Pine River Pre-Pack Inc., Newton, Wisconsin, Pimento Cold Pack Cheese Spread, 99.04

• Dry Whey

First: Luana Team, Prairie Farms, Luana, Iowa, Prairie Farms Whey Powder, 99.9

Second: Ryan Shaheen, Rothenbuhler Cheesemakers, Middlefield, Ohio, Sweet Swiss Whey Powder, 99.8

Third: AMPI Jim Falls Whey Team, Associated Milk Producers Inc. - Jim Falls, Jim Falls, Wisconsin, AMPI Dry Sweet Whey Powder, 99.75

• Whey Protein Concentrate 80

First: Whey Team, Lactalis American Group Nampa, Boise, Idaho, Lactowell Whey, 99.8

Second: Dalhart, Hilmar Cheese, Dalhart, Texas, WPC 80, 99.775

Third: Dalhart, Hilmar Cheese, Dalhart, Texas, WPC 80, 99.7

• Whey Protein Concentrate 80, Instantized

First: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark WPC80 Instant, 99.9

Second: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark WPC80 Instant with Soy Lecithin, 99.8

Third: SWC Whey Department, Southwest Cheese, Clovis, New Mexico, WPC-80 Instantized, 99.65

• Whey Protein Isolate 90

First: Whey Team, Lactalis American Group Nampa, Nampa, Idaho, Lactowell WPI, 99.505

Second: Jeff Bard, Glanbia Nutritionals Gooding, Gooding, Idaho, P190, 98.95

Third: SWC Whey Department, Southwest Cheese, Clovis, New Mexico, WPC-80, 98.85

• Whey Protein Isolate 90, Instantized

First: Moo Tang Clan, MWC-Glanbia, Henderson, Michigan, Provon 292, 99.8

Second: Hilmar, Hilmar Cheese, Hilmar, California, Hilmar PROfraction Beta, 99.75

Third: Actus Nutrition-Fond Du Lac, Actus Nutrition, Fond Du Lac, Wisconsin, Instant Whey Protein Isolate 90, 99.65

• Whey Permeate

First: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark DPS - Dairy Product Solids, 99.95

Second: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark Dairy Products Solids, 99.87

Third: Melrose Team, Proliant Dairy Ingredients, Melrose, Minnesota, VersiLac - Dairy Product Solids, 99.75

• Nonfat Dry Milk & Skim Milk Powder

First: Foremost Farms USA - Sparta, Sparta, Wisconsin, NFDM, 99.695

Second: DFA Fort Morgan, Dairy Farmers of America, Fort Morgan, Colorado, NFDM LH, 99.465

Third: DFA Fort Morgan, Dairy Farmers of America, Fort Morgan, Colorado, NFDM LH, 99.205

• Milk Protein Concentrate

First: United Dairymen of Arizona, Tempe, Arizona, United Dairymen of Arizona Milk Protein Concentrate 70%, 99.95

Second: High Desert Milk, Burley, Idaho, High Desert Milk Milk Protein Concentrate MPC70, 99.875

Third: United Dairymen of Arizona, Tempe, Arizona, United Dairymen of Arizona Milk Protein Concentrate 70%, 99.825 CMN

CMN

Consumer appetite for protein spurs on U.S. dairy expansion

March 7, 2025

Editor’s note: Plants in Progress is a special segment spotlighting new facilities and expansion in the U.S. dairy sector — from initial groundbreaking to full operation and everything in between.

By Alyssa Mitchell

MADISON, Wis. — USDA recently reported that fluid milk sales in the United States showed their first year-over-year (YOY) gain in 15 years during 2024, rising 0.6% over 2023.

The news was a welcome turnaround from a category that hasn’t seen a YOY sales increase since 2009. But perhaps it should come as no surprise, as today’s consumers are hungry for protein — and what better place to find it than in U.S. dairy products?
The appetite for U.S. dairy proteins — from milk and cheese, to yogurt and cottage cheese, to protein powders and extended-shelf-life (ESL) products — continues to spur innovation and expansion for manufacturers across the nation. In our biannual special segment, we take a closer look inside these facilities where companies are investing in building efficiencies, new product innovation and state-of-the-art equipment for making the products consumers crave.

In this installment of Plants in Progress, you’ll read about companies that are formulating ESL products, investing in research and development space and increasing efficiencies in the flow of operations at their facilities. Many of these projects are multi-phase endeavors representing years of careful design and planning as well as hundreds of millions of dollars in investment. It’s a win-win-win — for consumers, for these communities and for U.S. dairy.

Please read on for more on these Plants in Progress ...

• Bongards Creameries, Perham, Minnesota

Bongards Creameries is nearing completion on a plant expansion announced in 2023 at its Perham, Minnesota, facility. The expansion/modernization project consists of a new 70,000-square-foot cheese cooler, new cheese vats, a new whey pasteurizer, a new permeate evaporator, a new milk intake and a new deproteinized whey dryer/permeate packaging system/permeate warehouse. Many facets of the expansion already are in operation. Equipment that is not being replaced also is being expanded by 30% to handle the additional volume the company will be running through the plant once the project is complete.
Company officials say the new plant will be up and running by July and will ramp up to capacity for 5.5 million pounds of milk per day by Aug. 1.

“This will allow us to bring on new members to supply the milk as well as allow existing members to expand their herds,” says Daryl Larson, president and CEO of Bongards Creameries.

Total area of the upgrades mentioned above is approximately 150,000 square feet, which has more than doubled the facility’s capacity, Larson adds.

• Byrne Dairy, Cortlandville and DeWitt, New York

Byrne Dairy earlier this year shared plans with the Town of Cortlandville, New York, for an expansion encompassing several phases with an estimated investment of $120 million.

Byrne Dairy, based in Syracuse, New York, began expansion activities at its Cortlandville facility in 2022, which the company considered Phase 1, according to documents provided to a Town of Cortlandville Planning Board meeting held earlier this year. Additional phases will add more than 200 new positions and will encompass expanded space, new equipment, improved traffic and product flow, and more.

Meanwhile, Byrne Dairy also recently unveiled its new research and development facility, the Byrne Innovation Center. Located next door to Byrne’s flagship plant in DeWitt, New York, the Byrne Innovation Center houses new product development, shelf-life testing, sensory evaluation, analytical testing and other services for Byrne’s customers. A grand opening for the Byrne Innovation Center was held in September.

“The Byrne Innovation Center is a testament to our R&D team’s hard work in building a robust product portfolio for both extended-shelf-life and shelf-stable dairy,” says Byrne Dairy President and CEO Carl Byrne. “The new facility positions Byrne and our customers for continued success by improving products consumers already love and introducing new items.”

Currently, Byrne’s R&D team is developing various beverages to support the growing demand for Byrne’s aseptic (shelf-stable) lines. The department also is continuing the Northeast Dairy Business Innovation Center grant-funded study of reducing sugar in lowfat flavored milk for schools.

• Dairy State Cheese LLC, Rudolph, Wisconsin

Progress continues on Dairy State Cheese’s project to convert manufacturing to 40-pound block Parmesan. The company, which is owned by Cheese Merchants, has fully commissioned the 40-pound block line and ceased producing 640-pound blocks last April.
“Right now, we are in the process of doubling the capacity of our whey plant with new separation and filtration equipment.

Additionally, we have begun making Parmesan and intend to increase Parmesan production through the first half of 2025,” says Mark Dahlstrom, president of Dairy State Cheese.

“When complete, our expansion will allow us to increase our capacity to 3 million pounds of milk processed each day into the highest-quality Parmesan,” he adds.

• Darigold Inc., Pasco, Washington

Darigold Inc. officials are hoping for a mid-year opening for its new production facility in Pasco,
Washington. When fully operational, the $600 million facility will process approximately 8 million pounds of milk per day from more than 100 dairy farms in surrounding communities. It will have the capacity to produce approximately 175 million pounds of butter and nearly 280 million pounds of powdered milk annually.

• Duchess Dairy, Rural Retreat, Virginia

Virginia Gov. Glenn Youngkin late last year announced that Duchess Dairy will invest approximately $895,000 to expand its dairy processing operations in Wythe County. The family-owned and operated dairy manufacturer plans to grow its operation by adding a production line of churned butter in addition to its current line of premium bottled milk.

“We would like to thank Gov. Youngkin, the state of Virginia, Wythe County and the town of Rural Retreat for their assistance with this project, as well as our many loyal customers for the purchase of our products,” says James Huffard III, president of Duchess
Dairy. “This expansion project will help us meet growing consumer demand by increasing operational efficiencies, increasing production capacity and adding a production line of fresh churned butter.”

The Virginia Department of Agriculture and Consumer Services (VDACS) worked with Wythe County and the town of Rural Retreat to secure the project for Virginia. Gov. Youngkin approved a $25,000 facility grant from the Agriculture and Forestry Industries Development Fund, which Wythe County will match with local funds.

• fairlife LLC, Webster, New York

Construction is running on schedule for fairlife’s new 760,000-square-foot state-of-the-art facility in Webster, New York.
Recently, fairlife officials Tim Doelman, CEO; Nicholas Adamson, chief technical officer; and Michael Sanders, civil and infrastructure project manager, were on-site as one of the largest cranes on the East Coast worked to put the pieces in place for what will be an automated storage and retrieval system. The system is designed to efficiently deliver fairlife’s products to consumers nationwide, reflecting the company’s commitment to innovation, quality and customer satisfaction, officials say.

The Town of Webster was strategically chosen by The Coca‑Cola Co. and fairlife teams for its proximity to the state’s best-in-class dairy cooperatives in the Rochester and Niagara regions, officials add.

“We are thankful for the support of the Town of Webster and all our valued partners that make this possible,” fairlife says.
Announced in May 2023, the new facility will serve as fairlife’s flagship Northeast location. The company plans to begin production in the fourth quarter of 2025.

• Galloway Co., Neenah, Wisconsin

Galloway Co., a leader in premium dairy ingredients, earlier this year held a ribbon-cutting and grand opening to celebrate the completion of a major expansion to its production capabilities at its facility in Neenah, Wisconsin. The addition of a custom-built evaporator nearly doubles the United States’ total capacity for industrial sweetened condensed milk. The expansion comes at a critical time, relieving a highly constrained market for premium concentrated dairy ingredients in the United States, company officials say.

The $70 million expansion — which includes the new evaporator, new logistics space and new office space — allows the company to serve existing clients with the same premium quality ingredients they’ve come to rely on, while also welcoming new customers for the first time in four years.

“Over the last four years, we’ve seen growing constraints from the bakery and confectionery markets, with extended lead times and maxed-out production capacities,” says Mike Hasler, director of industrial sales, Galloway Co. “This expansion ensures we can not only meet the demand of our existing customers but also welcome new business.”

With the addition of the second evaporator, Galloway Co. is building redundancy into its production process, minimizing the risk of service interruptions for clients. The new system also will enable greater customization of products, allowing the company to meet the needs of clients of all sizes — from full tanker trucks to smaller batches packaged in totes and 5-gallon pails.

The expansion also sets new industry benchmarks in capacity, operational efficiency and quality. The upgraded system includes high-efficiency motors and precision-engineered valve systems, with a fully automated homogenization process, advanced lactose seeding technologies and state-of-the-art cooling systems. These updates minimize energy consumption and reduce environmental impact, while advanced quality control measures ensure consistent performance and accuracy.

• Great Lakes Cheese Co., Franklinville, New York

Great Lakes Cheese Co. has completed construction and is now operating a new cheese manufacturing and packaging plant in Franklinville, New York. With a capital investment exceeding $700 million, the project is both the largest infrastructure investment in the company’s history and the largest privately funded project in New York state, officials say. The site now employs 500 employee-owners, nearly half of whom were employed by the company in its Cuba, New York, facility.

The Cuba facility officially ceased operations at the end of 2024. The company still is evaluating possible future uses for the site, officials say.

• Hightail, Plainfield, Iowa

Hightail, a dairy farm in Hightail, Iowa, that currently makes ice cream out of a nearby assisted living facility, is adding capacity at its farm in order to introduce cheese curds to its product lineup.

Owner Natalie Paino says it was her dream to take over her family’s dairy farm, which she is now making into a reality. She is in the process of obtaining a cheesemaking license to begin selling product while she continues to make and sell ice cream at the assisted living facility where her grandmother resides in nearby Sumner.

Paino notes federal and state grants helped to provide part of the funding to bring in shipping containers to the farm to allow for milking of its approximately 53 registered Holsteins, as well as cheesemaking and cold storage capacity.

• Hiland Dairy Foods Co., Tyler, Texas

Hiland Dairy Foods Co. last fall announced the expansion of its Tyler, Texas, operations, reinforcing the company’s long-term commitment to the community and the local economy. The investment will add 90,000 square feet to the existing facility at 200 Fuller Ave., which will include state-of-the-art processing, filling, casing, palletizing, load-out, storage areas and a new laboratory. The expansion is expected to be complete by the first quarter of 2026.

“This expansion is more than just growth in our physical footprint; it’s a commitment to the future of Tyler,” says Rick Beaman, president of Hiland Dairy. “We deeply appreciate the support we’ve received from the city, and we’re excited to continue providing good-paying, stable jobs for this community for years to come.”

• HP Hood, Winchester, Virginia

An expansion at HP Hood’s Winchester, Virginia, manufacturing facility is nearly complete. A new filler was installed and went into production in December, and the new, expanded warehouse and processing room will be in service during the first quarter of this year, officials say. The plant will encompass 442,000 square feet when the expansion is complete.

HP Hood previously announced it will invest more than $83.5 million in the project, which includes upgrades to production and packaging equipment as well as construction of additional warehouse and cooler space. HP Hood’s expansion will provide increased production capacity that will fund technology allowing Hood to offer new products, the company says.

• Idaho Milk Products, Jerome, Idaho

Idaho Milk Products is making significant progress on its state-of-the-art ice cream plant in Jerome, Idaho, which remains on schedule and on budget for its highly anticipated 2026 launch, officials say. With the support of trusted partners and its own team of industry experts, thorough planning and project discipline have allowed construction to move forward smoothly, ensuring steady development of key infrastructure, including piping, electrical systems and structural elements.
The plans unveiled last year include the construction of a $200 million dual ice cream and powder blending facility. The company’s entry into the ice cream business comes with a focus on premium indulgent and functional recipes in both bulk and novelty formats, while blending capabilities will support the ice cream business and create capabilities to provide custom formulations to both existing and new customers, officials say.

Beyond plant construction, Idaho Milk Products is preparing to expand its team. In the coming months, a range of job opportunities will become available, including roles such as ice cream sales manager, powder blending sales manager, ice cream R&D scientist and various positions in operations to support the new facility.

• Lactalis USA, Tulare, California; Buffalo, New York; and Belmont, Wisconsin

Lactalis USA late last year announced a $55 million investment in its Tulare, California, facility that will allow the company to significantly increase the volume of Président Feta cheese produced in the United States.

The new 38,000-square-foot manufacturing line will bring additional capacity for Lactalis USA Feta production in the United States at its facilities in Tulare and Belmont, Wisconsin. The project creates 20 full-time positions at Tulare along with 100 temporary or contract positions during construction. The construction timeline spans from 2023-2027, with the full line expected to become partially operational this spring. When completed in 2027, Lactalis USA will have increased its U.S. Feta production capacity to address current and future customer and consumer demand.

The new production line at the Tulare facility will be outfitted based on a complete 3D ergonomic analysis to support worker well-being and safety, in addition to automated air flow control and in-line production.

Meanwhile, Lactalis USA recently opened the Culinary & Sensory Institute in Buffalo, New York, a facility designed to help expand its culinary expertise in multiple channels. The new institute serves as Lactalis’ North American culinary and sensory channel operations and aims to foster innovation, enhance customer and consumer experiences with the company’s dairy products, and test product quality.

The Culinary & Sensory Institute comprises commercial and residential kitchen spaces where Lactalis chefs can host customers and explore ways to expand menu and retail offerings using equipment found in restaurants and home kitchens. The institute represents a $2 million investment in Buffalo, where the company has invested more than $111 million since 2020, including projects to modernize its manufacturing facility and increase its production of Galbani Mozzarella, Ricotta and whey powder.

• Leprino Foods Co., Lubbock, Texas

Leprino Foods Co. earlier this year celebrated the opening of the first phase of its new 850,000-square-foot state-of-the-art manufacturing facility in Lubbock, Texas. The plant will produce Mozzarella and nutrition products that will feed and nourish families around the world.

“This year marks a significant milestone for our company — our 75th anniversary. It’s not only a celebration of our remarkable journey, but it is also a moment to envision our future, a future that includes Lubbock,” Leprino Executive Chairman Dan Vecchiarelli says. “The plant will be supplied by regional dairies and roughly 200 milk trucks per day.”

Approximately 300 full-time employees will work at the 24/7/365 facility. With the second phase of the project kicking off later this year, hiring will continue — with a total of approximately 600 jobs by 2026. Positions will range from production operations and maintenance to technical engineers and human resources. The total annual payroll at the facility will be more than $33 million with competitive wages, officials say.

• Maola Local Dairies, Philadelphia

Maola Local Dairies, owned by Maryland & Virginia Milk Producers Cooperative Association (MDVA), purchased an ultra-pasteurized dairy plant in Philadelphia last spring.

Since then, numerous improvement projects have been implemented including the installation of a new quart filler and the incoming installation of a lactase injector. The acquisition generated new opportunities to bring sustainable milk products into Pennsylvania, including Weis Markets, company officials say.

Maola Philadelphia is an ultra-pasteurized product plant focused on quality, customer service and sustainability together with customers, employees and family-owned farms. The plant produces regular and flavored milks, creams of various fat levels, half-and-half, eggnog and ice cream mixes. The plant, which has more than 170 employees, offers packaging in gable top pint, quart and half-gallon containers, portion control cups and 2.5-gallon bags.

• Nelson-Jameson, Fairview, Pennsylvania

Nelson-Jameson earlier this year announced the purchase of a 45,000-square-foot warehouse in Fairview, Pennsylvania. The new location marks a significant step in the company to enhance its capabilities and more efficiently serve customers and partners in the Northeastern United States. The Fairview location will be one of five Nelson-Jameson distribution centers across the country, reinforcing the company’s core mission of delivering a broad range of products and services that help companies uphold the highest standards of food safety, quality and compliance.

The facility, located 12 miles from Erie, Pennsylvania, is expected to be fully operational sometime this summer. Key upgrades at the new distribution center include a refreshed exterior featuring newly paved employee and visitor parking lots. The climate-controlled warehouse will provide 1.1 million cubic feet of storage capacity and accommodate more than 3,800 pallet positions. Approximately 8,000 square feet of space will be allocated in the future for a new service and repair center.
Nelson-Jameson expects to hire up to 20 full time employees.

“Nelson-Jameson is committed to delivering exceptional service and prioritizing food safety for our customers in the Northeast,” says Mike Rindy, president of Nelson-Jameson. “The new Fairview distribution center reflects our continued investment in the Northeast and our unwavering dedication to supporting our customers’ success.”

The distribution center sits on an 8.4-acre lot with an adjacent 20-acre parcel reserved for future expansion.

• Orbis Corp., Greenville, Texas

Orbis Corp., a provider of reusable packaging solutions for industries including dairy, recently announced the opening of its new manufacturing plant in Greenville, Texas. The plant features 420,000 square feet of manufacturing space and 240,000 square feet of warehouse space, producing reusable packaging such as totes and pallets that store, move and protect product in the supply chain.

With sustainability in mind, Orbis fully repurposed and modernized an existing facility. The phased installation will include 16 presses in 2025, with room for future expansion. The plant is expected to be in full production by this spring and is estimated to create more than 190 new jobs within three years. It also plans to hold a grand opening in the spring.

“We’re excited to see this new plant come to life. This project brings us much needed capacity and space to support the growing needs of our customers who are turning to reusable packaging to add supply chain efficiency and sustainability,” says Norm Kukuk, president of Orbis Corp. “It enables us to drive the further use of reusable packaging in the circular economy, better serve our customers by increasing our production capacity and expand our geographic reach to deliver to customers faster.”

• Oregon State University Extension, Corvallis, Oregon

Oregon State University (OSU) Extension is nearing completion on a renovation of a former school theater that is has revamped to accommodate a dairy pilot plant and creamery.

Lisbeth Goddik, OSU Dairy Processing Extension specialist, says the plant should be up and running later this month, with an official inauguration planned for April 11.

“We’d like the pilot plant to be a showcase for the next generation in manufacturing,” she says.

Total area of the creamery itself is approximately 4,500 square feet, with the addition of a quality control lab as well as a teaching lab for students not included in that estimate. The Beaver Classic Creamery ice cream scoop shop will be selling ice cream, cheese and other products produced by students of the College of Agricultural Sciences.

• Renard’s Cheese, Algoma, Wisconsin

Renard’s Cheese, a fourth-generation, family-owned and operated cheesemaking business in Door County, Wisconsin, in 2023 broke ground on a new production facility on County Highway S in Algoma, Wisconsin. The 50,000-square-foot expansion, which encompasses three phases, will include a new production facility as well as an on-site exact-weight cut-and-wrap operation and warehouse.

“Phase 1 and Phase 2 are still wrapping up; there have been some delays on the final details,” says Ann Renard, owner and president of Renard’s Cheese. “Due to these delays, chances are we will not be breaking ground on our final phase in 2025. Currently, it is looking like late 2026 before we will be able to begin the third phase of our expansion. We are eager; however, the significant delays on the first two phases delayed the progress of our third phase. Long lead times on items also play into this decision.”

Renard notes that with the improvements made in the first two phases, the company is able to take on an additional 50% in capacity.

“We recently changed our focus to filling this capacity as well as the implementation of a new inventory management system to enhance our food safety and traceability. We are also finalizing our SQF certification, which includes additional process changes and additional employee training. These are all necessary steps to ensure the sustainability of our company and a smooth transition when the final phase is complete,” she says.

• Schreiber Foods, Carthage, Missouri

Schreiber Foods late last year announced a significant expansion in Carthage, Missouri, that will create new jobs, boost local economic growth and enhance Schreiber’s production capabilities so it can continue to be an essential ingredient in its customers’ success.

The expansion includes construction of a new 168,000-square-foot production facility that includes state-of-the-art technology. The $211 million investment is expected to create 150 new jobs. In addition, Schreiber is pursuing an opportunity that would increase the size of the project.

“We’re thrilled to continue our growth in Carthage,” says Ron Dunford, president and CEO of Schreiber Foods. “This expansion underscores our commitment to innovation, quality, our customers and the Carthage community as we work to do good through food in everything we do.”

The project will enhance Schreiber Foods’ process cheese capabilities in the United States and support the company’s ongoing efforts to partner with customers and meet increasing demand. Mobilization of construction is expected to begin soon, with completion expected in 2027.

• Somic Packaging, Inver Grove Heights, Minnesota

Somic Packaging Inc. late last year completed the purchase and renovation of a 48,000-square-foot building at the InverPoint Business Park in Inver Grove Heights, Minnesota. The site now serves as the company’s new headquarters as it recently marked 10 years since beginning operations.

Somic Packaging CEO Peter Fox notes that in addition to now having the ability to assemble all new North American machines and with room for future growth, the move retains accessibility to several major highways and close proximity to nearby Minneapolis International Airport.

“We spent many hours in the past two years, from looking at possible sites and buildings to designing everything inside and examining our needs for the future,” he says.

In addition to the expansive manufacturing floor and larger inventory area for the warehousing of critical parts and consumables, the building includes more than 10,000 square feet of administrative space and 8,000 more square feet on the second floor for future office requirements.

• Tillamook County Creamery Association, Decatur, Illinois

Tillamook County Creamery Association (TCCA) earlier this year began producing ice cream at its manufacturing facility in Decatur, Illinois. The Decatur facility is TCCA’s first owned and operated manufacturing facility outside of Oregon and is the only facility solely dedicated to ice cream production. It previously was owned by Prairie Farms, which also used it for ice cream production until it was closed in early 2022.

“Over the next few months, we are continuing to fine tune equipment and plant processes,” says Jenna Cerruti, corporate communications manager-external for TCCA. “We are also working on finishing touches to our team spaces around the building, as well as the beautification of the entire property surrounding the plant.

In addition to the construction happening at the plant, Cerruti notes TCCA has been strengthening ties in the Decatur community with local event sponsorships and employee volunteering at local nonprofits.

The new plant manufactures Tillamook family-size (48-ounce) ice cream as well as Tillamook foodservice (3-gallon) ice cream.

• Valley Natural Beverages, Bakersfield, California

Valley Natural Beverages, a state-of-the-art extended-shelf-life, aseptic and ultra-high-temperature dairy bottling facility located in Bakersfield, California, is nearing completion of phase one of its facility construction.

The first phase of the project encompasses 200,000 square feet, and the full build-out is expected to be north of 400,000 square feet. The location also provides the facility access to water, power and wastewater.

A division of California Dairies Inc. (CDI), the creation of Valley Natural Beverages, co-owned by more than 300 dairy families located in the heart of California, first was announced in 2021.

The project is located in northern Kern County, a region with significant milk production but no local processing facilities. Not only will this investment significantly reduce the transportation distances of milk produced in Kern County, it also will further demonstrate CDI’s commitment to sustainable solutions by incorporating renewable energy sources and waste conservation as key priorities in the facility and operational design, company officials say.

CDI officials note the company has its dedicated staff in place and is preparing to ramp up production very soon. A ribbon-cutting event also is planned for the near future.

• Valley Queen Cheese, Milbank, South Dakota

After three years of planning and construction, Valley Queen Cheese officially launched its new cheese plant in Milbank, South Dakota, in December. The $230 million project increased the plant’s processing capacity from 5 million pounds of milk to 8 million pounds per day. The new production line already is producing first-pass quality cheese, and production is expected to ramp up further as additional milk becomes available in the region.

“Successfully completing this project is a testament to the teamwork and dedication of all the departments and contractors involved,” says Nathan Bass, vice president of operations, Valley Queen Cheese. “This was a challenging time to undertake a project like this, but seeing the first box of cheese roll off the line validated the countless planning meetings and long days for everyone involved. I couldn’t be prouder of our team for stepping up to face the challenges throughout the past three years and achieving first-pass quality cheese as quickly as we have.”

Founded in 1929 by two Swiss immigrants, Valley Queen Cheese specializes in American-style cheeses and various other dairy products.

• Wells Enterprises, Dunkirk, New York

Wells Enterprises is on track to begin producing ice cream this fall at its state-of-the-art manufacturing facility in Dunkirk, New York. The $425 million project will increase capacity of its current ice cream production, create new capabilities for future innovation and add a first-of-its-kind chocolate manufacturing facility within the plant to use for ingredients in its ice cream and novelty products.
The investment also will enable the company to add 270 new jobs and retain approximately 380 full-time jobs. It will be one of the largest single private investments ever made in Chautauqua County.

“Employees are excited for the new facility and the new lines they get to work on,” says Lesley Bartholomew, director of external communications. for Wells Enterprises. “We continue to make great ice cream products in our current facility. The project is being completed in phases with Phase 1 on track. Phase 2 begins in 2026 and will include an updated entrance and new employee amenities.”

• Wisconsin Whey Protein, Darlington, Wisconsin

Last month, Wisconsin Whey Protein Inc. announced is has started construction on a new state-of-the-art whey protein isolate (WPI) plant at its Darlington, Wisconsin, location. The new plant will have the capacity to produce 13 million pounds of WPI per year and 14.1 million pounds of edible grade whey protein concentrate 34% (WPC34). When completed, Wisconsin Whey Protein’s Darlington and Turtle Lake locations will have a total annual WPI production of 22 million pounds.

“Whey protein isolate has excellent protein quality and is a perfect solution to meet the growing consumer demand for protein-fortified food products,” says K Kachadurian, founder and CEO of Wisconsin Whey Protein Inc. “This additional WPI capacity will position Wisconsin Whey Protein as a leading supplier in this growing whey protein isolate market segment.”

Stainless Technologies, a sister company of Wisconsin Whey Protein, has completed the engineering and design, and started fabricating the equipment, officials say.

Groundbreaking on the precast building will begin in April and is expected to be completed in July. Stainless Technologies will begin the installation of the WPI processing equipment on a turn-key basis in August and will complete in the first quarter of 2026.

CMN

Tariffs paused for Mexico and Canada while China retaliates

March 7, 2025

WASHINGTON — Earlier this week, President Trump levied new tariffs on imports from Canada, Mexico and China, only to pause the tariffs on certain items from Canada and Mexico yesterday via executive order. Meanwhile, China published a list of U.S. items, including dairy, that will be subject to retaliatory tariffs.

On Tuesday, tariffs of 25% were enacted for almost all imports from Mexico and Canada, while tariffs on imports from China were raised from 10% to 20%. The White House has said these tariffs are meant to put pressure on these countries to stop drug flows and increase border security.

However, Trump made exemptions for autos on Wednesday, and yesterday he postponed tariffs on items from Mexico and Canada that fall under the U.S.-Mexico-Canada Agreement (USMCA), according to several news reports.

After the tariffs had been announced, U.S. automakers and a number of other industries, including dairy, urged the administration to quickly resolve the tariffs that would have widespread impact on U.S. producers and manufacturers.

“The U.S. dairy industry urges the Trump administration to quickly resolve the ongoing tariff concerns with Canada, Mexico and China — America’s top agricultural trading partners,” the International Dairy Foods Association said in a statement released Tuesday. “A prolonged tariff war will deliver significant economic damage to American dairy farmers, processors and the rural communities, and therefore we urge the administration to resolve these tariffs as soon as possible. While we recognize that China and Canada have yet to fulfill the promises made in the Phase One and U.S.-Mexico-Canada Agreements, respectively, prolonged tariffs will further diminish market access. We strongly urge the administration to both resolve U.S. dairy’s trade barriers with these markets and the newly announced tariffs.”

Leaders of the National Milk Producers Federation (NMPF) and the U.S. Dairy Export Council (USDEC) also issued statements in response to retaliatory measures announced by Mexico, Canada and China after the tariffs were implemented.

“The president believes tariffs are necessary to address the opioid crisis in the United States. We urge Mexico and Canada to take U.S. concerns seriously,” says Gregg Doud, president and CEO of NMPF. “Mexico and Canada are valuable trading partners that American agriculture depends on, and trade with those countries is critical to the well-being of dairy farmers. Let’s focus on getting the concerns ironed out quickly so we can focus on bolstering these critical trade relationships. Then, let’s put those tariff tools to work, driving change with the trading partner that’s brushed off U.S. concerns for far too long — the European Union.”
USDEC President and CEO Krysta Harden notes that exports are fundamental to the health of the U.S. dairy industry.

“One day’s worth of milk production out of every six is destined for international consumers, and U.S. dairy sales to Mexico, Canada and China account for 51% of our total global exports. That’s a lot at stake,” she says. “Dairy farmers and manufacturers are counting on a swift resolution to this impasse and urge a redoubling of efforts at the negotiating table to find a workable way forward that addresses U.S. national security concerns while also preserving export flows that are vital to supporting American farmers and workers. We’re eager to focus on working with the administration on expanding global opportunities for American dairy products in ways that build on the existing base of sales to our trading partners.”

China, which has not had any tariff exemptions or postponements so far, this week issued retaliatory tariffs on a number of U.S. imports, including a 10% tariff on dairy products including milk and cream, yogurt, buttermilk, butter, cheeses, ice cream and casein.

CMN

Today's Cheese Spot Trading
March 21, 2025

Barrels: $1.5500 (-1 1/2)
Blocks: $1.6025 (-1 3/4)

Click here for more market activity

Effective ways to curb H5N1 virus infecting dairy, poultry

Dr. Mali Reddy, American Dairy and Food Consulting Laboratories and International Media and Cultures

Also this week: “Extra cheese is always a good gamble at Pizza Expo” by Jennifer Giambroni, and “Expo West put dairy in innovation spotlight” by Marla Buerk

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