2024 cheese export forecast up 5% among top exporters

July 26, 2024

WASHINGTON — The top six major global cheese exporters (Australia, Belarus, European Union [EU], New Zealand, United Kingdom [UK] and the United States) are forecast to export a total 2.94 million metric tons of cheese in 2024, up 5% from the 2023 total, according to the latest “Dairy: World Markets and Trade” report from USDA’s Foreign Agricultural Service.

U.S. cheese exports in 2024 are forecast at 507,000 metric tons, up 17% from 2023’s 433 metric tons. The outlook for U.S. cheese exports in 2024 is promising, the report notes, with exports through May already 28% higher than the same period in 2023, bolstered by global economic recovery and a significant price advantage against competitors in the first quarter of the year. The addition of new production capacity also has helped boost export volumes.

Although relatively uncompetitive U.S. prices might present challenges in the second half of the year, the overall outlook suggests that 2024 could be a record-breaking year for U.S. cheese exports, the report adds. Shipments are expected to slow somewhat in the second half of the year as a recent rally in cheese prices erodes U.S. price competitiveness, USDA explains. U.S. cheese prices hit $2 per pound in June and are forecast at $1.97 per pound in the third quarter and $1.93 per pound in the fourth quarter. Oceania cheese prices were $1.97 in July but are expected to moderate during the second half of the year.

Australia’s cheese production in 2024 is projected at 435,000 metric tons, supported by higher milk supplies and relatively strong profitability, the report says. Australian cheese exports in 2024 are forecast at 165,000 metric tons, up 28% from 2023’s 129,000 metric tons. Major export destinations for Australian cheese include Japan, China and various Southeast Asian countries, USDA says.

In 2024, New Zealand’s cheese production is projected at 375,000 metric tons. Recent investments in processing facilities have enabled New Zealand to diversify its cheese portfolio, catering to both local and international markets, according to the report. This includes expansion into soft cheese varieties like Brie, Blue cheese and Gouda. The majority of New Zealand’s cheese goes to export markets, and this year the country is anticipated to export approximately 350,000 metric tons of cheese, down 6% from last year due to lower forecast production. Key destinations for these exports include China, Japan and Australia.

New Zealand is the only major market where the 2024 cheese export forecast is down. EU, the largest global cheese exporter, is forecast to export 1.4 million metric tons of cheese in 2024, up 2% from 2023. The report notes early 2024 saw a significant boost in EU cheese exports, particularly to the UK and the United States, driven by increased demand for hard cheeses such as Grana Padano and Parmigiano Reggiano.

In 2024, EU cheese production is set to rise by nearly 1%, reaching approximately 10.5 million metric tons, the report adds. This increase is driven by robust domestic consumption and consistent export demand. The primary producers — Germany, France, Italy, the Netherlands and Poland — contribute nearly three quarters of the EU’s total cheese output. Cheese production remains a key priority for the European dairy sector due to its dependable returns and high market demand.

Domestic consumption of cheese within the EU is expected to accelerate as well this year supported by economic recovery and the resurgence of the hospitality and tourism sectors. Germany, France, Italy, Poland and Spain are the leading cheese-consuming countries. Following a dip in 2022 due to reduced consumer purchasing power, cheese consumption stabilized in 2023 and is anticipated to follow an upward trajectory in 2024, the report says. Factors such as rising incomes and the return to pre-COVID levels of tourism and dining out are key contributors to this growth.

Skim milk powder (SMP) global exports among the five major exporters (Australia, Belarus, EU, New Zealand and the United States) is forecast to total 2.20 million metric tons in 2024, down 4% from 2023, USDA reports. Exports from Australia are forecast to rise 20% and Belarus 2%, while other major exporters have projected declines.

In 2024, Australia’s SMP production is anticipated to increase 17% from the previous year, largely driven by an overall boost in milk production, the report says, and projected SMP exports also reflect this increased production. The primary markets for Australian SMP include China and Indonesia, although there has been a notable shift with reduced exports to China being offset by greater demand from other countries such as Vietnam, Thailand, Malaysia and Saudi Arabia. Despite these changes, China remains a significant market, though its higher domestic production has lessened its dependence on imports.

SMP production in the EU is expected to decline slightly in 2024 as dairy processors are focusing more on cheese production than SMP and butter due to higher returns. This shift is driven by lower farmgate milk prices and elevated production costs, which make SMP production less profitable. SMP exports from the EU also are expected to decrease due to reduced production and raised global competition. Key markets for EU SMP, such as the Middle East, North Africa and Southeast Asia, are experiencing boosted local production and shifting imports to other major exporters like New Zealand and Australia.

U.S. SMP exports have been challenged to start 2024, down 11% through May, USDA reports. Exports are forecast to fall more than 8% to 741,000 metric tons, as performance has been hindered by weak demand from key markets in Southeast Asia compounded by increased competition.

To read the full report, visit https://usda.library.cornell.edu/concern/publications/5t34sj56t?locale=en.

CMN

UW-Madison dairy team shares analysis of FMMO amendments

July 26, 2024

MADISON, Wis. — Three new Information Letters describing and analyzing the impacts of USDA’s recommended decision on federal milk marketing order (FMMO) reforms now are available online. Produced by the Dairy Markets and Policy team at the University of Wisconsin-Madison (UW-Madison), the letters offer insights on USDA’s recommendations regarding make allowances, Class I differentials and the elimination of Order 30 for farm milk prices.

Charles Nicholson, associate professor in the Department of Agricultural and Applied Economics at UW-Madison, worked with dairy economist colleagues to produce these educational materials as part of the Program on Dairy Markets and Policy.

In the first Information Letter (24-03), “Proposed Changes to Product Make Allowances in the Recommended Decision and
Potential Farm Milk Price Impacts,” Nicholson notes the changes to proposed pricing formulas in the recommended decision will result in higher Class I prices, lower Class III prices and initially lower Class II and Class IV prices. The impacts on farm milk prices (e.g., the blend price) will vary by order, with price increases for orders with higher Class I utilization and price decreases for orders with high Class III utilization.

“The dynamic effects of the proposed changes include adjustments to milk supply and product prices that are not reflected in static analyses that use historical product prices to calculate how class prices would be different,” Nicholson says. “Analyses with a dynamic global dairy supply chain model suggest that the impacts of the proposed changes on class prices will vary over time.”

The letter notes that increases in the make allowance values will result in a decrease in most component values used for setting minimum regulated prices. However, the recommended decision proposes another change — to increase the assumed amount of components in farm milk — that will partly offset the decrease in component values.

The letter says it is important to note that the difference in component prices for butterfat, other solids and nonfat solids between the values in the recommended decision and the current formulas is the same even as butter prices, whey prices and nonfat dry milk (NDM) prices vary. For example, the impact of the proposed changes on the butterfat value always is -$0.0656 per pound butterfat, regardless of the butter price used to calculate the butterfat value. (The actual butterfat value used in the pricing formulas changes with butter price, but the impact of the proposed change relative to current formulas does not.) The impact of the proposed changes on the component value for protein does vary as the prices of butter and cheese change because the protein price depends on both the butter and cheese prices. For example, the value of the protein component with the proposed changes would be $0.0998 per pound protein lower with the proposed changes in May 2024 but would have varied from $0.0896 per pound to $0.1054 per pound lower from January 2023 to May 2024 due to changes in cheese and butter prices.

In the second Information Letter (24-04), “Proposed Changes to Class I Differentials in the Recommended Decision and Potential Farm Milk Price Impacts,” Nicholson notes the changes to proposed pricing formulas in the recently-released recommended decision on FMMOs will result in higher average national Class I prices. The impacts on farm milk prices of the proposed changes to Class I pricing will vary by federal order, with larger price increases for orders with higher Class I utilization and smaller price increases for orders with high Class III utilization.

Similarly to the first letter, Nicholson says the dynamic effects of the proposed changes include adjustments to milk supply and product prices that are not reflected in static analyses that use historical product prices to calculate how class prices would be different. Analyses with a dynamic global dairy supply chain model suggest that the impacts of the proposed changes on Class I prices will vary over time as producers and consumers react.

“A common approach to evaluating the impacts of changes to FMMOs is to use historical data on the product prices and modify make allowances and yield factors to calculate a new series of class prices. Another approach uses observed historical quantities (pounds) of milk and components pooled by order and then adjust the monetary value of those quantities to reflect changes to the value of components based on modified pricing formulas,” the letter says. “This latter is the approach adopted by USDA for its Regulatory Economic Impact Analysis.

“Although frequently used, these approaches have the limitation that they do not account for how changes in the farm milk price due to changes in the formulas will affect milk production, its allocation to different uses and product prices,” the letter adds. “In essence, both static historical approaches assume that total milk production, allocation and product prices will be unchanged even as farm milk prices are changed. Thus, although helpful as a first approximation, historical static analyses can be complemented by a forward-looking, dynamic analysis that accounts for the potential effects of farm milk prices on milk production and allocation, and thus also product prices that are used in the pricing formulas.”

The analysis indicates that the impacts of the recommended decision will vary over time as farm milk production and dairy product markets respond to the changes in incentives resulting from proposed pricing changes.

“These results suggest negative impacts on the U.S. all milk price during the next three years, with positive impacts for the subsequent two years,” the letter says.

“Similar to the results of the static historical analyses, our results project increases in Class I prices and decreases in Class III prices from 2024 to 2028, albeit with variation year by year,” the letter adds. “Negative impacts are projected for Class II and Class IV prices during the first three years, with subsequent increases in the final two years of the simulation. For the entire five-year projection period, the average all milk and Class III prices are lower than with current pricing formulas, and the average Class I, Class II and Class IV prices are higher.”

Finally, in the third letter (24-06), “Potentiation Implications of the Termination of Order 30 for Farm Milk Prices,” Nicholson and Mark Stephenson, former director of dairy policy analysis at UW-Madison, note that producers and their organizations will face a choice between accepting a modified FMMO with new pricing provisions or terminating the order.

In the letter, Nicholson and Stephenson discuss the potential implications of a producer vote that would terminate Order 30 as an example of the implications for other orders, including reductions in non-price functions, potential impacts on farm milk prices and the potential to pool milk on other nearby FMMOs (Central and Mideast).

Based on previous termination of the former Western order and national cheese markets, farm milk prices for producers in Wisconsin and Minnesota are likely to approximate Class III prices, and thus be somewhat lower than with an order in operation, the letter says. Opportunities to pool milk on the Central and Mideast orders may be limited by transportation costs and pool qualification requirements.

Regarding whether milk currently pooled on Order 30 could be pooled on another order if Order 30 no longer existed, the letter says this could be possible given that milk under FMMOs is priced not where it is produced, but in general where it is first received for processing. The extent to which pooling milk on another order will occur depends in part on:

• Whether other orders are terminated (not supported by producers and their organizations) along with Order 30;

• Relative incentives for pooling, which involve the size of pool draws (e.g., producer price differentials [PPD]) relative to transportation costs, and the relative manufacturing milk price differences between the regions; and

• Pool qualification, that is, meeting the requirements for participation in another order pool.

“Unless other arrangements are established, terminating Order 30 could eliminate beneficial aspects of the order not directly related to milk pricing, including auditing, testing, market information, payments for somatic cell counts and protection provided by the producer settlement fund, some of which currently are funded by an assessment on fluid milk processors,” the letter says. “If

Order 30 were terminated, farm milk prices are likely to mirror Class III prices based on previous experience with the Western Order and the logic of national cheese markets. This price would likely be lower than the price with Order 30, by approximately the amount of the PPD. The PPD for Order 30 has averaged $0.30 per hundredweight during 2022 and 2023.”

To view the Information Letters, visit https://dairymarkets.org.

CMN

June milk production declines 0.8% in major producing states

July 26, 2024

WASHINGTON — Milk production in the 24 major milk-producing states in June totaled 18.00 billion pounds, down 0.8% from June 2023’s 18.14 billion pounds, according to data released this week by USDA’s National Agricultural Statistics Service (NASS). For the entire United States, June milk production was estimated at 18.77 billion pounds, down 1.0% from June 2023’s 18.95 billion pounds. (All figures are rounded. Please see CMN’s Milk Production chart on page 10.)

NASS reports May’s revised production for the 24 major states totaled 18.85 billion pounds, down 30 million pounds or 0.2% from last month’s preliminary production estimate.

June production per cow in the 24 major states averaged 2,025 pounds, down 8 pounds from June 2023 and down 96 pounds from May. For the entire United States, production per cow in June is estimated at 2,010 pounds, down 6 pounds from June 2023 and down 96 pounds from May.

NASS reports the number of milk cows on farms in the 24 major states was 8.89 million head in June, down 37,000 head from June 2023 and up 2,000 head from May. In the entire United States, there were an estimated 9.34 million milk cows in June, down 62,000 cows from June 2023 and up 2,000 cows from May.

California led the nation’s milk production in June with 3.36 billion pounds of milk, down 1.8% from June 2023. Wisconsin followed with 2.73 billion pounds of milk produced in June, up 0.9% from June 2023.

CMN

CoBank report says outlook positive for dairy retail sales

July 19, 2024

DENVER — U.S. consumers are drinking less milk with each passing year, but overall dairy sales are on a multiyear winning streak. Cheese, butter and yogurt are fueling category growth, along with new dairy-based products designed to capitalize on convenience, health and snacking trends, says Denver-based CoBank in a new report released this week.

Data from market research firm Circana shows the refrigerated dairy aisle has been the largest category in retail grocery over the last year, with $76 billion in sales. Over the last three years, dairy retail sales have notched a growth rate of 15.4% or $10.1 billion.

According to the new report from CoBank’s Knowledge Exchange, the outlook for retail dairy sales remains strong with additional room for growth as consumer preferences and purchasing behaviors evolve. Cheese and butter have even more upside potential, and dairy products tailored to meet consumers’ growing desires for healthy, protein-rich snack products have emerged as a new growth opportunity.

“Dairy products have a diversity of applications, and innovative dairy processors are leveraging that to their advantage,” says Corey Geiger, lead dairy economist with CoBank. “The healthy snacking category is a growing megatrend that dairy products can capitalize on with a host of conveniently packaged solutions from lowfat cheeses and specialty yogurts to functional dairy drinks.”

Cheese continues to anchor the dairy category, with annual sales climbing. Per capita cheese consumption in the Untied States has doubled over the last 20 years, reaching 40 pounds in 2022. However, that’s still well short of per capita consumption in many European countries, indicating there is ample room for growth, CoBank says. Innovation in the cheese sector is being driven by expanded flavor varieties to reach more consumers as U.S. demographics shift. Hispanic-style cheese has been the fastest-growing category over the last several years.

Butter has enjoyed a renaissance in the United States, with per capita consumption climbing 43% over the last 25 years, the report says. While U.S. butter brands traditionally have featured 80% butterfat, European-style butter with 83% butterfat has steadily gained global market share. U.S. consumers have been stepping up their purchases of butter with 83% butterfat, and domestic manufacturers have been retooling production lines to better serve the U.S. market.

Meanwhile, yogurt has moved from being a morning meal to becoming an anytime snack or healthy dessert choice, the report notes. Per capita consumption in the United States has grown 142% over 25 years, with Greek yogurt pacing category growth.

Yogurt brands also are capturing new sales as consumers step up use of weight loss drugs. Danone, for example, attributes a jump in demand for its high-protein, low-calorie yogurts, at least in part, to consumers under treatment with those drugs or just trying to manage their weight or well-being, CoBank says.

Most U.S. consumers view dairy products as food staples, which has fueled sales of private label products. Private label sales are outpacing premium brands in 10 of the 15 dairy categories tracked by Circana. Store brand options making considerable inroads include yogurt, cream cheese and cream.

CoBank food and beverage economist Billy Roberts says consumer concerns around highly processed foods and preference for clean labels are areas where traditional dairy products can resonate, particularly with younger demographic groups.

“One of the things we’ve learned from following the plant-based food sector is that long ingredient legends are an obstacle for many younger, health-conscious consumers,” Roberts says. “Dairy products are generally perceived as having clean labels with few ingredients. Dairy brands can capitalize on that with the right product mix and marketing.”

CMN

ACS announces winners of 2024 Judging & Competition

July 19, 2024

BUFFALO, N.Y. — The American Cheese Society (ACS) announced and celebrated the award winners of this year’s ACS Judging & Competition during a special evening ceremony at its “Cheese For Real” conference held July 10-13 in Buffalo, New York.

Fromagerie la Station of Compton, Québec, received First Place Best of Show for its Raclette de Compton au Poivre. Another Canadian cheesemaker, Fromagerie Médard of St. Gédéon, Québec, won Second Place Best of Show for Le Cousin, while Beecher’s Handmade Cheese of Seattle won Third Place Best of Show for its Flagship Reserve.

Judging for the contest took place June 3-7 at the Huntington Bank Stadium at the University of Minnesota in Minneapolis, the third consecutive year the ACS Judging & Competition was held in Minneapolis and separately from the annual ACS conference. ACS notes that Minneapolis has proven to be an ideal central location for the diverse group of expert judges and helps to emphasize the event’s significance.

The 2024 competition included 1,596 submissions from 228 companies across North America. The entries were judged across 133 different categories, resulting in 380 awards being distributed, including 117 first-place medals, 131 second-place medals and 132 third-place medals to 142 organizations.

Category award winners in this year’s contest include:

RC: Salted Butter with or without cultures ­— made from cow’s milk

First: Team West Springfield, Cabot Creamery Cooperative, Vermont, Cabot Salted Butter

Second: Vermont Creamery, Vermont, Sea Salt Cultured Butter

Third: Fons Smits, Tulip Tree Creamery LLC, Indiana, Cultured Butter with Sea Salt

RO: Unsalted Butter with or without cultures — made from cow’s milk

First: Blain Hages, Cherry Valley Dairy, Washington, Unsalted Butter

Second: Vermont Creamery, Vermont, Unsalted Cultured Butter

Third: Team West Springfield, Cabot Creamery Cooperative, Vermont, Cabot Unsalted Butter

Third: John Dundon, Sierra Nevada Cheese Co., California, Organic

Unsalted Butter

RX: Butter with or without cultures — made from mixed or other milks

First: John Dundon, Sierra Nevada Cheese Co., California, Bella Capra Goat Butter

RE: Ghee — all milks

Third: Kate Walker, Rumiano Cheese Co., California, Rumiano Raised to Matter Organic Original Ghee

QF: Crème Fraiche and Sour Cream Products — made from cow’s milk

First: Liam Callahan, Bellwether Farms, California, Bellwether Farms Creme Fraiche

Second: V&V Supremo-Team Chicago, V&V Supremo Foods, Illinois, Mexican Style Cultured Sour Cream

Third: Vermont Creamery, Vermont, Crème Fraîche

QK: Drinkable Cultured Products, Kefir, Drinkable Yogurt, Lassi, Buttermilk or other drinkable cultured products — all milks

Third: Marjorie Randles, Argyle Cheese Factory LLC (dba Argyle Cheese Farmer), New York, Whole Milk Buttermilk

QL: Labneh, Greek Style Yogurt and Other Strained Cultured Products — all milks

First: Matt Martin, Klondike Cheese Co., Wisconsin, Odyssey Labneh

Second: Team 1, Lactalis American Group (Central Valley Cheese), California, Labne

Third: Adam Buholzer, Klondike Cheese Co., Wisconsin, Odyssey 0% Greek Yogurt

QY: Yogurts — Plain with No Additional Ingredients — made from cow’s milk

First: Arethusa Farm Dairy Team, Arethusa Farm Dairy, Connecticut, Whole Milk Yogurt

Second: Team 2, Lactalis American Group (Central Valley Cheese),California, Yogurt - CWM Yogurt Thirumala

Second: Old Chatham Team, Old Chatham Creamery, New York, A2 Whole Milk Yogurt - Plain

Second: Team 1, Lactalis American Group (Central Valley Cheese),California, Whole Milk Yogurt - Karoun

Third: John Dundon, Sierra Nevada Cheese Co., California, Graziers Plain Yogurt

QD: Yogurts — Plain with No Additional Ingredients — made from goat’s milk

First: John Dundon, Sierra Nevada Cheese Co., California, Capretta Rich & Creamy Goat Yogurt

Second: John Dundon, Sierra Nevada Cheese Co., California, Capretta Non Fat Goat Yogurt

QX: Yogurts — Plain with No Additional Ingredients — made from sheep mixed, or other milks

First: Marie-Chantal Houde, Fromagerie Nouvelle France, Quebec, Yogourt de brebis Nature

Second: Asdruval Tavares, Annabella, Colorado, A2 Buffalo Yogurt - Plain

Third: Old Chatham Team, Old Chatham Creamery, New York, Sheep Milk Yogurt - Plain

AH: Cheese Curds — all milks

First: Team Pleasant Lane, Pleasant Lane Farms Creamery LLC, Pennsylvania, Cheddar Cheese Curds

Second: Brad Sinko, Face Rock Creamery, Oregon, Plain Cheddar Curds

Second: Beecher’s Handmade Cheese, Washington, Plain Cheese Curds

Third: Chris Renard, Renard’s Cheese/Rosewood Dairy, Wisconsin, Cheese Curds

AM: Mascarpone and Cream Cheese — all milks

First: BelGioioso Cheese Inc., Wisconsin, BelGioioso Mascarpone

Second: Lake Country Dairy, Schuman Cheese, Wisconsin, Cello Mascarpone

Third: BelGioioso Cheese Inc., Wisconsin, BelGioioso Crema di Mascarpone

AQ: Fromage Blanc, Fromage Frais and Quark — made from cow’s milk

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

Second: Lance Hostetler, Shtayburne Farm Creamery, New York, Quark Cheese

Third: Scott Robbins, Urban Stead Cheese, Ohio, Quark

AR: Ricotta — made from cow’s milk

First: Ricotta, Lactalis American Group Inc., New York, Galbani Whole Milk Ricotta

Second: Ricotta, Lactalis American Group Inc., New York, Galbani Double Cream Ricotta

Third: Team Quality, Quality Cheese Inc., Ontario, Bella Casara Ricotta 300g

Third: Michael Scheps, Maplebrook Farm, Vermont, Ricotta Alta

AT: Ricotta — made from mixed or other milks

First: Calabro Cheese, Connecticut, Ricotta di Bufala

Second: Team Idyll, Idyll Farms, Michigan, Ricotta

Third: Fabio Noscuosa, BUF Creamery, Virginia, BUF Ricotta Dibufala

AX: Fromage Blanc, Fromage Frais and Quark — made from mixed or other milks

First: Cypress Grove, California, Fromage Blanc

Second: Emily Montgomery, Calkins Creamery, Pennsylvania, Georgic

Third: Cedar Grove Cheese Team, Cedar Grove Cheese, Wisconsin, Quark

AY: Crescenza and Stracchino style cheeses — all milks

First: Mark Federico, Ronald Pozo, Narragansett Creamery, Rhode Island, Crescendo-Stracchino di Crescenza

Second: BelGioioso Cheese Inc., Wisconsin, BelGioioso Crescenza-Stracchino

Third: Andrea Cudin, Lira Rossa Artisan Cheese, Texas, Crescenza

AC: Open Category — made from Cow’s milk

First: John Dundon, Sierra Nevada Cheese Co., California, Gina Marie Farmer Cheese

Second: Yoav Perry, Perrystead Dairy, Pennsylvania, The Real Philly Schmear

Third: Kato Lindholm, Prairie Ag Concepts dba Prairie Fruits Farm & Creamery, Illinois, Ukrainian Farmers Cheese

Third: Arcangelo Esposito, Belfiore Cheese Co., California,Farmers Cheese

EA: Aged Cheddar — aged 13 months through 23 months — all milks

First: Kylie Schriever and Ben Gay, Pennland Pure, Maryland, Sharpsburg Cheddar, 13 months

First: Joshua Henning, Henning’s Cheese, Wisconsin, Aged Cheddar Midget, 23 months

Second: Joshua Henning, Henning’s Cheese, Wisconsin, Aged Cheddar Midget, 17 months

Third: Kylie Schriever and Ben Gay, Pennland Pure, Maryland, Sharpsburg Cheddar, 22 months

Third: Chris Casiello, Breanna Brousseau and Krystina Huculak, Arethusa Farm Dairy, Connecticut, Tapping Reeve

EC: Cheddar — aged through 12 months — made from cow’s milk

First: Team Cabot, Cabot Creamery Cooperative, Vermont, Cabot Extra Sharp Cheddar

Second: Team Chateaugay, Cabot Creamery Cooperative, Vermont, McCadam New York Sharp Cheddar

Second: Milton Creamery Team, Milton Creamery, Iowa, Old Style Cheddar Cheese

Third: Team Pleasant Lane, Pleasant Lane Farms Creamery, Pennsylvania, Sharp Farmstead Cheddar

EG: Cheddar — aged through 12 months — made from goat’s, sheep’s, buffalo’s, mixed or other milk

First: Mariano Gonzalez, Grafton Village Cheese Co., Vermont, Shepsog

Second: John Dundon, Sierra Nevada Cheese Co., California, Capra Bianca Aged Goat Cheddar

Third: Reggie Jones, Central Coast Creamery, California, Goat Cheddar

EX: Mature Cheddar — aged 24 months through 47 months — all milks

First: Kylie Schriever and Ben Gay, Pennland Pure, Maryland, Sharpsburg

Second: Tillamook, Oregon, Tillamook Maker’s Extra Sharp White Cheddar 2021

Third: Great Lakes Cheese, New York, Great Lakes Cheese - NY Mature Cheddar

EE: Mature Cheddar — aged 48 or more months — all milks

First: Beecher’s Handmade Cheese, Washington, Extra Aged (4 year) Flagship

Second: Kylie Schriever and Ben Gay, Pennland Pure, Maryland, Sharpsburg

Third: Tillamook, Oregon, Tillamook Maker’s Extra Sharp White Cheddar 2014

EW: Cheddar wrapped in cloth, linen with a natural rind — aged through 12 months — all milks

First: Scott Robbins, Urban Stead Cheese, Ohio, Street Ched, Aged Clothbound Cheddar

First: Old Chatham Creamery, Murray’s Cheese, New York, Stockinghall

Second: Alex Borgo, Fiscalini Farmstead, California, Old World Cheddar

Third: Jennifer Flory, Fox River Dairy, Missouri, Flory’s Truckle

EB: Cheddar wrapped in cloth, linen with a natural rind — aged 13 or more months — all milks

First: Beecher’s Handmade Cheese, Washington, Flagship Reserve

Second: Old Chatham Creamery, Murray’s Cheese, New York, Extra Aged Stockinghall

Third: Cabot Creamery Cooperative, Cellars at Jasper Hill, Vermont, Black Label Cabot Clothbound

EF: Sweet Cheddar — commonly made by including Lb. helveticus adjunct culture — all milks, all ages

First: Team Cabot, Cabot Creamery Cooperative, Vermont, Cabot White Oak Cheddar

Second: Great Lakes Cheese, New York, Great Lakes Cheese - NY Sweet Cheddar

Second: Team Cabot, Cabot Creamery Cooperative, Vermont, Cabot Alpine Cheddar

Second: Milton Creamery Team, Milton Creamery, Iowa, Prairie Breeze

Third: Kylie Schriever and Ben Gay, Pennland Pure, Maryland, Braddocks Crossing

FC: Rindless Blue-veined — made from cow’s milk

First: COWS Creamery, Prince Edward Island, Blue Moo

Second: Caves of Faribault Team, Prairie Farms, Minnesota, AmaBlu

Third: Team Kingston Creamery, Kingston Cheese Cooperative, Wisconsin, Gorgonzola

FX: Rindless Blue-veined — made from goat, sheep, mixed or other milks

First: BelGioioso Cheese Inc., Wisconsin, BelGioioso Cow & Sheep’s Milk Gorgonzola

Second: Team Kingston Creamery, Kingston Cheese Cooperative, Wisconsin, Breezy Blue

Third: Carr Valley Cheese, The Artisan Cheese Exchange, Wisconsin, The Indigo Bunting

FK: Blue-veined with a rind or external coating — made from cow’s milk

Second: Jeremy Little, Sweet Grass Dairy, Georgia, Asher Blue

Second: Dawn Morin-Boucher, Green Mountain Blue Cheese, Vermont, Boucher Blue

Third: Kuba Hemmerling and Team, Point Reyes Farmstead Cheese Co., California, Point Reyes Bay Blue

FZ: Blue-veined with a rind or external coating — made from goat, sheep, mixed or other milks

Second: Pete Messmer and Ryan Dougherty, Lively Run Dairy, New York, Lively Run Dairy Cayuga Blue

Third: Erika McKenzie-Chapter, Pennyroyal Farm, California, Boonter’s Blue

FE: External Blue-molded/rinded cheeses — all milks

Third: Paula Lambert, Mozzarella Co., Texas, Deep Ellum Blue

BB: Soft Ripened — made from cow’s milk 8 ounces and under

First: The Farm at Doe Run, Pennsylvania, Hummingbird

First: Chris Casiello, Breanna Brousseau and Krystina Huculak, Arethusa Farm Dairy, Connecticut, Karlie’s Gratitude

Second: Marin French Cheese Co., California, Camembert

Third: Greg Bernhardt and Hannah Sessions, Blue Ledge Farm, Vermont, Camembrie

BC: Soft Ripened — made from cow’s milk over 8 ounces

Second: Jasper Hill Creamery Team, Jasper Hill Farm, Vermont, Moses Sleeper

Third: Team Nicasio, Nicasio Valley Cheese Co., California, Halleck Creek

BT: Soft ripened cream added (double, triple creme cheeses) — all milks

Second: Vermont Creamery, Vermont, Cremont

Second: Old Europe Cheese Inc., Michigan, 3-kilogram Double Cream Wheel

Third: Will Bridgham, Four Fat Fowl, New York, St. Stephen

BA: Open Category — Soft-Ripened Cheeses — made from cow’s milk

First: Colin McGrath and Melissa Boscarino, McGrath Cheese Co., New York, Victoria

Second: Team Briar Rose Creamery, Briar Rose Creamery, Oregon, Butterbloom

Third: MouCo Cheese Co., Colorado, MouCo Ashley

BG: Open Category — Soft-Ripened Cheeses — made from goat’s milk

First: Vermont Creamery, Vermont, Coupole

Second: Team Nettle Meadow, Nettle Meadow, New York, Crane Mountain

Third: Rose-Alice Boivin Côté, Fromagerie Médard, Quebec, La Voisine

Third: John Esh, Goot Essa LLC, Pennsylvania, Marn Vom Berge Kase

Third: Veronica Pedraza and Dennis Belen, Blakesville Creamery, Wisconsin, Linedeline

BS: Open Category — Soft-Ripened Cheeses — made from sheep’s milk

First: Avery Jones, Shooting Star Creamery, California, Leo

Second: Green Dirt Farm, Missouri, Woolly Rind

Third: Veronica Pedraza, Blakesville Creamery, Wisconsin, Llanes

BX: Open Category — Soft-Ripened Cheeses — made from mixed or other milks

First: Kato Lindholm, Prairie Ag Concepts dba Prairie Fruits Farm & Creamery, Illinois, Little Bloom on the Prairie

Second: The Farm at Doe Run, Pennsylvania, Willow

Third: Bobby Bradds, Goat Lady Dairy, North Carolina, Snow Camp

GA: Hispanic & Portuguese Style, Ripened, Aged over 90 days (Anejo, Cincho, Cotija, Flamingo Bolla, Prato) — all milks

First: Joel Haro, Haro Cheese Co., Texas, Eldo

Second: Familia de Norte Queseros, Familia del Norte, Washington, Mexican Manchego

Third: V&V Supremo-Team Chicago, V&V Supremo Foods, Illinois, Cotija Cheese

GC: Hispanic & Portuguese Style, Fresh, Unripened (Acoreano, Freir, Queijo Blanco, Queso Andino, Queso Blanco, Queso Campesino, Queso Crema, Queso de Puna, Queso Fresco) — all milks

First: Francisco Ochoa, Don Froylan Creamery, Oregon, Don Froylan Queso Panela

Second: Fabiola Della Pria - Unique Brazilian Dairy, Unique Brazilian Dairy, Manitoba, Minas Frescal

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

GM: Cooking Hispanic — Cheeses intended to be consumed heated or melted (Chihuahua, Para Freir, Quesadilla, Quesillo, etc.) — all milks

First: V&V Supremo - Team Arena, V&V Supremo Foods - Arena Plant, Wisconsin, Chihuahua Cheese - Mexican Style Quesadilla Cheese for Melting

First: V&V Supremo - Team Browntown, V&V Supremo Foods - Browntown Plant, Wisconsin, Chihuahua Cheese - Mexican Style Quesadilla Cheese for Melting

Second: Francisco Ochoa, Don Froylan Creamery, Oregon, Don Froylan Queso Oaxaca

Third: Molly Moffett, Oakfield Artisanal, New York, Chihuahua

HY: Fresh Mozzarella — 8 ounces or more (Balls or Shapes) — all milks

First: BelGioioso Cheese Inc., Wisconsin, BelGioioso Fresh Mozzarella 16-ounce Log Thermoform

Second: BelGioioso Cheese Inc., Wisconsin, BelGioioso Fresh Mozzarella 8-ounce Thermoform

Second: Michael Scheps, Maplebrook Farm, Vermont, Fresh Mozzarella

Third: Kurt Premo, Crave Brothers Farmstead Cheese, Wisconsin, Fresh Mozzarella

HZ: Fresh Mozzarella — under 8 ounces (Ovalini, Bocconcini, Ciliegine sizes) — all milk

First: Team Caputo, Caputo Cheese, Illinois, Nodini

Second: Team Caputo, Caputo Cheese, Illinois, Mini Nodini

Third: Team Caputo, Caputo Cheese, Illinois, Ovolini

HB: Burrata — Fresh Mozzarella encasing a distinctly separate core made from softer curd and cream or other soft cheese — all milks

First: Calabro Cheese, Connecticut, Burrata di Bufala

Second: Marlex Landoy, Lactalis American Group Nampa, Idaho, Burrata

Third: Narragansett, ACK Gioia LLC, Massachusetts, Burrata con Tuppo

Third: Team Quality, Quality Cheese Inc., Ontario, Bella Casara Burrata 250g

HM: Mozzarella types (Brick shape or loaf, Scamorza, String Cheese) — all milks

First: Francisco Ochoa, Don Froylan Creamery, Oregon, Don Froylan Liliana’s String Cheese

Second: Kylie Schriever and Ben Gay, Pennland Pure, Maryland, Pennland Pure Mozzarella

Third: Alper Akdeniz, Lactalis American Group Nampa, Idaho, String Cheese Part Skim Low Moisture

HP: Pasta Filata types (Provolone, Caciocavallo) — all milks

First: Kylie Schriever and Ben Gay, Pennland Pure, Maryland, Pennland Pure Provolone

Second: Provolone, Lactalis American Group Inc., New York, Low Sodium Provolone

Third: BelGioioso Cheese Inc, Wisconsin, BelGioioso Caciocavallo Provolone

HD: Traditional Regional Italian Cheeses (including but not limited to: Mezzo Secco, Asiago Piccante and Fresca, Piave, Montasio, Caciotta, Bra, Ragusano, Fontina, Fontal, Toma, Robiola Natural Rind, etc.) — all milks

First: BelGioioso Cheese Inc, Wisconsin, BelGioioso Fontina

Second: Lake Country Dairy, Schuman Cheese, Wisconsin, Cello Fontal

Third: Daniel Wavrin, Ferndale Farmstead, Washington, Fontina

Third: Elisa Van Amburgh, Muranda Cheese, New York, Rosie’s Choice Young Alpine

HA: Grating types (Aged Asiago, Domestic Parmesan, Grana, Reggianito, Romano, Sardo) — all milks

First: BelGioioso Cheese Inc., Wisconsin, BelGioioso Parmesan

First: Lake Country Dairy, Schuman Cheese, Wisconsin, Cello Extra Aged Copper Kettle Parmesan

Second: Lake Country Dairy, Schuman Cheese, Wisconsin, Cello Romano

Second: Lake Country Dairy, Schuman Cheese, Wisconsin, Cello Asiago

Third: BelGioioso Cheese Inc., Wisconsin, BelGioioso American Grana

HS: Stracciatella — Mozzarella and cream typically used to fill Burrata — all milks

First: Narragansett, ACK Gioia LLC, Massachusetts, Stracciatella

Second: Fabio Noscuosa, BUF Creamery, Virginia, BUF Stracciatella Dibufala

Third: BelGioioso Cheese Inc., Wisconsin, BelGioioso Stracciatella Burrata Filling

IC: Feta — made from cow’s milk

First: Team Briar Rose Creamery, Briar Rose Creamery, Oregon, Fata Morgana

Second: Kelly Harding, Village Cheeseworks, Virginia, Philomont Feta

Third: Michael Scheps, Maplebrook Farm, Vermont, Whole Milk Feta

IG: Feta — made from goat’s milk

First: Amelia Sweethardt, Pure Luck Dairy, Texas, Feta

Second: Gorby Just and Geoffrey Hartman, Mountain Lodge Farm, Washington, Knapsack Feta

Third: Pete Messmer and Ryan Dougherty, Lively Run Dairy, New York, Lively Run Dairy Feta

IX: Feta — made from sheep, mixed or other milks

First: Kato Lindholm, Prairie Ag Concepts dba Prairie Fruits Farm & Creamery, Illinois, Feta in Whey Brine

Second: Amy Forgues, Hidden

Springs Creamery, Wisconsin, Farmstead Feta

Third: Green Dirt Farm, Missouri, Feta

DB: Cheeses wrapped in bark, leaves or grass

First: Anne Saxelby & Mateo Kehler, Jasper Hill Farm, Vermont, Calderwood

Second: Molly Pindell, Sage Farm Goat Dairy, Vermont, Maple Banon

Second: Jasper Hill Farm, Murray’s Cheese, New York, Greensward

Third: Jasper Hill Creamery Team, Jasper Hill Farm, Vermont, Harbison Mini

DD: Dutch-style (Gouda, Edam, etc.) — aged through 9 months — all milks

First: The Farm at Doe Run, Pennsylvania, Seven Sisters

Second: Marieke Penterman, Martha Herrera and Natali Herrera, Marieke Gouda, Wisconsin, Marieke Gouda Mature 6-9 months

Third: Goat Rodeo Team, Goat Rodeo Farm & Dairy, Pennsylvania, Hootenanny

DF: Dutch-style (Gouda, Edam, etc.) — aged 10 months and over — all milks

First: The Farm at Doe Run, Pennsylvania, Aged Seven Sisters

Second: Marieke Penterman, Martha Herrera and Natali Herrera, Marieke Gouda, Wisconsin, Marieke Gouda Aged 9-12 months

Third: Scott Robbins, Urban Stead Cheese, Ohio, Aged Gouda

DE: Emmental-style with Eye Formation (Swiss, Baby Swiss, Blocks, Wheels, etc.) — made from cow’s milk

Second: Richard Guggisberg, Guggisberg Cheese, Ohio, Ziller

Second: Team Chalet Cheese, Chalet Cheese Co-op, Wisconsin, Swiss

Second: Prairie Farms Luana Plant, Prairie Farms Dairy Inc., Iowa, Swiss Cheese

Third: Richard Guggisberg, Guggisberg Cheese, Ohio, Swiss Cheese Wheel

DC: Open Category — American Made/International Style — made from cow’s milk

First: Herman Melville, The Mystic Cheese Co., Connecticut, The Gray

First: Jasper Hill Creamery Team, Jasper Hill Farm, Vermont, Alpha Tolman

Second: Patricia Ciatto, Fantello Farmstead Creamery LLC, Washington, Plateau

Third: Josh Hall and Leelanau Cheese Team, Leelanau Cheese Co., Michigan, Leelanau Reserve

Third: Ron Henningfeld, Hill Valley Dairy, Wisconsin, Alina

DG: Open Category — American Made/International Style — made from goat’s milk

First: Old Chatham Team, Old Chatham Creamery, New York, Lumberjack Bucheron

Second: Charuth van Beuzekom, Shadow Brook Farm and Dutch Girl Creamery, Nebraska, Natalie in Gray

Third: Team Idyll, Idyll Farms, Michigan, Mont Idyll

DS: Open Category — American Made/International Style — made from sheep’s milk

Second: Mariano Gonzalez, Grafton Village Cheese Co., Vermont, Storyteller

Third: John Esh, Goot Essa LLC, Pennsylvania, Felsa Yehr

DX: Open Category — American Made/International Style — made from mixed or other milks

Second: Cedar Grove Cheese Team, Cedar Grove Cheese, Wisconsin, Montague

Third: Avery Jones, Shooting Star Creamery, California, Sagittarius

JL: Fat Free and Lowfat cheeses

First: Amanda Gutzmer, Klondike Cheese Co., Wisconsin, Odyssey Fat Free Feta in Brine

Second: Steve Buholzer, Klondike Cheese Co., Wisconsin, Odyssey Low Fat Feta in Brine

Third: Fromagerie Bergeron, Québec, Le Six Pourcent

JR: Light/Lite and Reduced Fat cheeses

First: Prairie Farms Luana Plant, Prairie Farms Dairy Inc., Iowa, Neufchatel

Second: Dave Buholzer, Klondike Cheese Co., Wisconsin, Odyssey Reduced Fat Feta in Brine

Third: Fromagerie Bergeron, Québec, Le Seigneur de Tilly 18 mois

LM: Smoked Italian Styles (Mozzarella, Scamorza, Bocconcini, Ovalini, etc.) — all milks

First: Calabro Cheese, Connecticut, Smoked Burrata

Second: Daniel Wavrin, Ferndale Farmstead, Washington, Smoky Scamorza

Second: Global Foods International Inc., Illinois, Naturally Oven-Smoked Mozzarella

Third: Yummy Industries LLC, Cheese Bits, California, Mozzamini Pearls, Wood Smoked

LD: Smoked Cheddars — all milks

First: Nathan Stevenson, Beehive Cheese Co. LLC, Utah, Apple Walnut Smoked

Second: Brad Sinko, Face Rock Creamery, Oregon, Smokey Cheddar

Third: Tillamook, Oregon, Tillamook Hickory Smoked Extra Sharp White Cheddar

LC: Open Category — Smoked Cheeses — made from cow’s milk

First: Team 1, Lactalis American Group (Central Valley Cheese), California, String Cheese Smoked

Second: Richard Guggisberg, Guggisberg Cheese, Ohio, Apple Wood Naturally Smoked Swiss Cheese

Third: Global Foods International Inc., Illinois, Naturally Oven-Smoked Feta

LG: Gouda — Smoked Cheeses — made from all milks

First: Marieke Penterman, Martha Herrera and Natali Herrera, Marieke Gouda, Wisconsin, Marieke Gouda Smoked

Second: Marieke Penterman, Martha Herrera and Natali Herrera, Marieke Gouda, Wisconsin, Marieke Gouda Smoked Cumin

Third: Global Foods International Inc., Illinois, Naturally Oven-Smoked Gouda

Third: Matt Erdley, Klondike Cheese Co., Wisconsin, Buholzer Brothers Smoked Gouda

LX: Open Category — Smoked Cheeses — made from mixed or other milks

First: Bobby Bradds, Goat Lady Dairy, North Carolina, Smokey Mountain Round

Third: Katie Heuss and Eran Wajswol, Valley Shepherd Creamery, New Jersey, Smokey Shepherd

NO: Fresh Rindless Goat’s Milk Cheese Aged 0 to 30 Days

First: Laura Chenel, California, Original Fresh Goat Cheese

Second: Laura Chenel, California, Original Fresh Goat Cheese Log

Third: Laura Chenel, California, Creamy Original Spreadable Goat Cheese

NS: Fresh Goat’s Milk Cheese Aged 0 to 30 Days

First: Vermont Creamery, Wegmans Food Market, New York, 1916

Second: Greg Bernhardt and Hannah Sessions, Blue Ledge Farm, Vermont, Lake’s Edge

Third: Vermont Creamery, Vermont, Bijou

NT: Goat’s Milk Cheese Aged 31 to 60 Days

First: Clyde Pereira, Upper Canada Cheese Co., Ontario, Nosey Goat

Second: Veronica Pedraza, Blakesville Creamery, Wisconsin, Shabby Shoe

NU: Goat’s Milk Cheese Aged Over 60 Days

First: Gorby Just and Geoffrey Hartman, Mountain Lodge Farm, Washington, Wonderland

Second: FireFly Farms, Murray’s Cheese, New York, Carpenter’s Wheel

Third: Anthony Hook, Hook’s Cheese Co. Inc., Wisconsin, Hook’s Barneveld Blue

Third: Veronica Pedraza, Blakesville Creamery, Wisconsin, St. Germain

OO: Fresh Rindless Sheep’s Milk Cheese Aged 0 to 30 Days

First: Anna Landmark, Landmark Creamery LLC, Wisconsin, Natural Brebis

Second: Liam Callahan, Bellwether Farms, California, Bellwether Farms Sheep Cheese - Original

Third: Mariposa Dairy, Ontario, Original Sheep Cheese

Third: Amy Forgues, Hidden Springs Creamery, Wisconsin, Driftless-Natural

OT: Sheep’s Milk Cheese Aged 31 to 60 Days

First: Old Chatham Creamery, Murray’s Cheese, New York, Buttermilk Basque

Second: Jodi Ohlsen Read, Shepherd’s Way Farms, Minnesota, Sogn

OU: Sheep’s Milk Cheese Aged Over 60 Days

First: Veronica Pedraza, Blakesville Creamery, Wisconsin, Mariana

Second: Anna Landmark, Landmark Creamery LLC, Wisconsin, Sweet Annie

Third: Amy Forgues, Hidden Springs Creamery, Wisconsin, Ocooch Mountain

KR: Butter with Flavor Added — all milks

First: Blain Hages, Cherry Valley Dairy, Washington, Herbed Rose Butter

Second: Blain Hages, Cherry Valley Dairy, Washington, Coffee Butter

KQ: Yogurt and Cultured Products with Flavor Added (set yogurts, Greek-style, dips, etc.) — cow’s milk

First: Team 2, Lactalis American Group (Central Valley Cheese), California, Honey Yogurt

Second: Arethusa Farm Dairy Team, Arethusa Farm Dairy, Connecticut, Whole Milk Yogurt Vanilla

Third: Adam Buholzer, Klondike Cheese Co.,Wisconsin, Odyssey Greek Yogurt Tzatziki Dip

KV: Yogurt and Cultured Products with Flavor Added (drinkable, pourable, smoothie, etc.) — all milks

First: Marquez Brothers International Inc., California, Guava Drinkable Yogurt

First: Marquez Brothers International Inc., California, Mango Drinkable Yogurt

Second: Marquez Brothers International Inc., California, Strawberry Drinkable Yogurt

Third: Marquez Brothers International Inc., California, Piña Colada Drinkable Yogurt

Third: Marquez Brothers International Inc., California, Strawberry Banana Drinkable Yogurt

KT: Yogurt and Cultured Products with Flavor Added (set yogurts, Greek-style, dips, etc.) — all mixed and other milks

Second: Old Chatham Team, Old Chatham Creamery, New York, Sheep Milk Yogurt - Ginger

Third: Asdruval Tavares, Annabella, Colorado, A2 Buffalo Yogurt - Blackberry

KE: Cheddar with Flavor Added (refer to category KH for intended hot flavors) — all milks

First: Brad Sinko, Face Rock Creamery, Oregon, Peppercorn Harvest Clothbound Cheddar

Second: Alex Borgo, Fiscalini Farmstead, California, Truffle Cheddar

Third: Beecher’s Handmade Cheese, Washington, Marco Polo Reserve

KH: Cheddar with hot pepper (capsaicin)/spicy flavor added (intended hot) — all milks

First: Dustin Stoddard, Beehive Cheese Co. LLC, Utah, Red Butte Hatch Chile

Second: CannonBelles Cheese, Minnesota, Grim Reaper Cheddar

Third: Joshua Henning, Henning’s Cheese, Wisconsin, Chipotle Cheddar Daisie

KA: Fresh Unripened Cheese with Flavor Added (Cream Cheese, Fromage Blanc, Fromage Frais, Impastata, Quark, etc.) — cow, sheep, mixed and other milks

First: Green Dirt Farm, Missouri, Fresh Rosemary

Second: Jerald Alcenius, Zingerman’s Creamery, Michigan, Garlic & Herb Cream Cheese

Third: BelGioioso Cheese Inc., Wisconsin, BelGioioso Black Truffle Burrata

KL: Cheese Curds with Flavor Added — all milks

First: Ken Heiman, Nasonville Dairy Inc., Wisconsin, Garlic & Dill Cheese Curd

Second: Team Pleasant Lane, Pleasant Lane Farms Creamery LLC, Pennsylvania, Roasted Garlic Cheese Curds

Third: Team Ellsworth, Ellsworth Cooperative Creamery, Wisconsin, Ellsworth Dill Pickle Cheddar Cheese Curds

KB: Soft-Ripened with Flavor Added — all milks

First: Vermont Creamery, Wegmans Food Market, New York, Truffle Shuffle

Second: Kuba Hemmerling and Team, Point Reyes Farmstead Cheese Co., California, Point Reyes Truffle Brie

Second: MouCo Cheese Co., Colorado, MouCo Truffello

Third: Marin French Cheese Co., California, Petite Truffle

Third: Vermont Creamery, Wegmans Food Market, New York, We Be Chivin

KG: Hispanic-Style with Flavor Added — all milks

First: Paula Lambert, Mozzarella Co., Texas, Queso Blanco with Chiles & Epazote

Second: Mauricio Travesi, Mozzarella Co., Texas, Menonina Jalapeño

Third: Mauricio Travesi, Mozzarella Co., Texas, Panela Chili Garlic

KI: Feta with Flavor Added — all milks

First: Steve Webster, Klondike Cheese Co., Wisconsin, Odyssey Tomato & Basil Feta in Brine

Second: Kristi Wuthrich, Klondike Cheese Co., Wisconsin, Odyssey Mediterranean Feta in Brine

Third: Steve Buholzer, Klondike Cheese Co., Wisconsin, Odyssey Peppercorn Feta in Brine

KD: International-Style with Flavor Added — all milks

First: Marieke Penterman, Martha Herrera and Natali Herrera, Marieke Gouda, Wisconsin, Marieke Gouda Hatch Pepper

Second: Marieke Penterman, Martha Herrera and Natali Herrera, Marieke Gouda, Wisconsin, Marieke Gouda Foenegreek

Third: Anna Hayward Cantelmo and Brandi DeMaria, Bell & Goose Cheese Co., New Hampshire, Mustard Seed Butter Cheese

KJ: Reduced Fat Cheese with Flavor Added — all milks (refer to category J for fat content requirements)

First: Chris Renard, Renard’s Cheese/Rosewood Dairy, Wisconsin, Farmers with Pesto

Second: Matt Erdley, Klondike Cheese Co., Wisconsin, Odyssey Reduced Fat Mediterranean Feta in Brine

Second: Luke Buholzer, Klondike Cheese Co., Wisconsin, Odyssey Reduced Fat Peppercorn Feta in Brine

Third: Ron Buholzer, Klondike Cheese Co., Wisconsin, Odyssey Reduced Fat Tomato & Basil Feta in Brine

KN: Fresh Goat Cheese with sweet predominant flavor — aged under 30 days — 100% goat’s milk

First: Laura Chenel, California, Mango Habanero Fresh Goat Cheese

Second: Bobby Bradds, Goat Lady Dairy, North Carolina, Fig and Honey Chevre

Third: Melody Poindexter and Mitchell Huffstetter, Baetje Farms, Missouri, Coeur de la Creme Bavarian Lemon Curd

KP: Fresh Goat Cheese with savory predominant flavor — aged under 30 days — 100% goat’s milkFirst: Kato Lindholm, Prairie Ag Concepts dba Prairie Fruits Farm & Creamery, Illinois, Chevre with Everything Bagel Seasoning

Second: Bobby Bradds, Goat Lady Dairy, North Carolina, Basil and Garlic Chevre

Second: Capriole Team, Capriole, Indiana, Pipers Pyramide

Third: Cypress Grove, California, PsycheDillic

KO: Sheep Cheese with Flavor Added — 100% sheep’s milk

First: Katie Heuss and Eran Wajswol, Valley Shepherd Creamery, New Jersey, Pepato Shepherd

Second: Mariposa Dairy, Ontario, Honey Lavender Sheep Cheese

Third: Mariposa Dairy, Ontario, Orange Yuzu Sheep Cheese

KF: Farmstead Cheese with Flavor Added (must conform to all guidelines in Category M) — all milks

First: Simon-Pierre Bolduc, Fromagerie la Station, Quebec, Raclette de Compton au poivre

Second: Patricia Ciatto, Fantello Farmstead Creamery LLC, Washington, Spicy Filomena

Third: Team Pleasant Lane, Pleasant Lane Farms Creamery LLC, Pennsylvania, BlackJack

KK: Rubbed-Rind Cheese with added flavor ingredients rubbed or applied on the exterior surface of the cheese only

First: Team Sartori, Sartori Co., Wisconsin, Garlic and Herb BellaVitano

Second: Goat Rodeo Team, Goat Rodeo Farm & Dairy, Pennsylvania, Cowboy Coffee

Third: Team Sartori, Sartori Co., Wisconsin, Pumpkin Spice BellaVitano

Third: Eulogio Martinon, Beehive Cheese Co. LLC, Utah, Barely Buzzed

KM: American Originals with Flavor Added — all milks

First: Team Nettle Meadow, Nettle Meadow, New York, Truffle Kunik

First: Kuba Hemmerling and Team, Point Reyes Farmstead Cheese Co., California, Point Reyes TomaTruffle

Second: Tillamook, Oregon, Tillamook Spicy Habanero Jack

Third: Yoav Perry, Perrystead Dairy, Pennsylvania, Atlantis

KS: Cold-Pack and Club Cheeses with Flavor Added

First: Marieke Penterman, Martha Herrera and Natali Herrera, Marieke Gouda & Pine River, Wisconsin, Marieke Gouda Honey Clover Cheese Spread

Second: Team Pine River, Pine River Pre-Pack, Wisconsin, Italian Truffle Cold Pack Cheese Spread

Second: Team Pine River, Pine River Pre-Pack, Wisconsin, Raspberry Chipotle Cold Pack Cheese Spread

Third: Team Pine River, Pine River Pre-Pack, Wisconsin, Chunky Bleu Cold Pack Cheese Spread

Third: Team Pine River, Pine River Pre-Pack, Wisconsin, Pepper Jack Cold Pack Cheese Spread

KC: Open Category — Cheeses with Flavor Added — all milks and mixed milks

First: Gunn’s Hill Team, Gunn’s Hill Artisan Cheese, Ontario, Darkside of the Moo

Second: BelGioioso Cheese Inc., Wisconsin, BelGioioso Artigiano Blood Orange

Third: Kuba Hemmerling and Team, Point Reyes Farmstead Cheese Co., California, Point Reyes Fennel Blue

Third: Fromagerie Bergeron, Québec, Le Bergeron Classique Cumin

PC: Cheeses Marinated in Liquids and Ingredients — made from cow’s milk

First: BelGioioso Cheese Inc., Wisconsin, BelGioioso Fresh Mozzarella Fresh Basil & Garlic Marinade

Second: Edoardo La Torre, Lactalis American Group Nampa, Idaho, Original Fresh Mozzarella Marinade

Third: Kurt Premo, Crave Brothers Farmstead Cheese, Wisconsin, Marinated Fresh Mozzarella

Third: Team 1, Lactalis American Group (Central Valley Cheese), California, String Cheese Marinated

PX: Cheeses Marinated in Liquids and Ingredients — made from mixed or other milks

First: Laura Chenel, California, Black Truffle Marinated Goat Cheese

Second: Laura Chenel, California, Thyme & Rosemary Marinated Goat Cheese

Third: Laura Chenel, California, Jalapeño Chili Marinated Goat Cheese

SC: Open Category — Cold-Pack and Club Cheeses — all milks

First: Team Pine River, Pine River Pre-Pack, Wisconsin, Aged Asiago Cold Pack Cheese Spread

Third: Marieke Penterman, Martha Herrera and Natali Herrera, Marieke Gouda & Pine River, Wisconsin, Marieke Gouda Original Cheese Spread

TB: Soft-Ripened Washed Rind

First: Rose-Alice Boivin Côté, Fromagerie Médard, Quebec, Le Cousin

Second: Jasper Hill Creamery Team, Jasper Hill Farm, Vermont, Willoughby

Third: Old Chatham Creamery, Murray’s Cheese, New York, 80.10.10

TR: Raclette-style — aged over 45 days

First: Spring Brook Farm Cheese, Vermont, Reading

Second: Simon-Pierre Bolduc, Fromagerie la Station, Québec, Raclette de Compton

Second: Cowgirl Creamery, California, Wagon Wheel

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

TC: Open Category — Washed Rind Cheeses — made from cow’s milk

First: Andy Hatch, Uplands Cheese, Wisconsin, Pleasant Ridge Reserve

Second: High Lawn Farm Team, High Lawn Farm, Massachusetts, Siegfried’s Pride

Second: Gunn’s Hill Team, Gunn’s Hill Artisan Cheese, Ontario, Gunn’s Hill 5 Brothers

Third: Emmi Roth Monroe, Emmi Roth, Wisconsin, Roth Organic Grand Cru Reserve

TG: Open Category — Washed Rind Cheeses — made from goat’s milk

Second: Capriole Team, Capriole, Indiana, Mont St. Francis

Third: Reggie Jones, Central Coast Creamery, California, Dream Weaver

TS: Open Category — Washed Rind Cheeses — made from sheep’s milk

First: Marie-Chantal Houde, Fromagerie Nouvelle France, Quebec, Fruitiere Des Bergers

Second: Avery Jones, Shooting Star Creamery, California, Scorpio

Third: Anna Landmark, Landmark Creamery LLC, Wisconsin, Anabasque

TX: Open Category — Washed Rind Cheeses — made from mixed or other milks

First: The Farm at Doe Run, Murray’s Cheese, New York, Double Doe

Second: Goat Rodeo Team, Goat Rodeo Farm & Dairy, Pennsylvania, Bamboozle

MA: Farmstead Category — aged less than 60 days — all milks

Second: Amelia Sweethardt, Pure Luck Dairy, Texas, Basket Molded Chevre

Third: Olivia Field, Balfour Farm LLC, Maine, Bevre

MC: Farmstead Category — aged 60 days or more — 39% or higher moisture — made from cow’s milk

First: Simon-Pierre Bolduc, Fromagerie la Station, Quebec, Chemin Hatley Grand Cru

Second: Simon-Pierre Bolduc, Fromagerie la Station, Quebec, Chemin Hatley

Third: Daniel Wavrin, Daniel’s Artisan, Washington, Reserve

Third: Helen Feete/Ana Arguello, Meadow Creek Dairy, Virginia, Grayson

ME: Farmstead Category — aged 60 days or more — less than 39% moisture — made from cow’s milk

First: Simon-Pierre Bolduc, Fromagerie la Station, Quebec, Alfred le Fermier

First: Andy Hatch, Uplands Cheese, Wisconsin, Pleasant Ridge Reserve

Second: Simon-Pierre Bolduc, Fromagerie la Station, Quebec, Alfred le Fermier Grand Cru

Third: Team Pleasant Lane, Pleasant Lane Farms Creamery LLC, Pennsylvania, 1976 Reserve Farmstead Gouda

MG: Farmstead Category — aged 60 days or more — made from goat’s milk

First: Charuth van Beuzekom, Shadow Brook Farm and Dutch Girl Creamery, Nebraska, Rosa Maria

Second: Molly Pindell, Sage Farm Goat Dairy, Vermont, Morse Camembert

Third: Austin and Samantha Genke, Boxcarr Handmade Cheese, North Carolina, Rocketeer’s Robiola

MS: Farmstead Category — aged 60 days or more — made from sheep’s milk

First: Jodi Ohlsen Read, Shepherd’s Way Farms, Minnesota, Burr Oak

MX: Farmstead Category — aged 60 days or more — made from mixed or other milks

First: The Farm at Doe Run, Pennsylvania, Creamery Collection Batch #17

Second: Erika McKenzie-Chapter, Pennyroyal Farm, California, 2 Month Boont Corners

Third: The Farm at Doe Run, Pennsylvania, Runnymede

CB: Brick Cheese — made from cow’s milk

First: Tom Schultz, Klondike Cheese Co., Wisconsin, Buholzer Brothers Brick

Second: Widmer’s Cheese Cellars Team, Widmer’s Cheese Cellars Inc., Wisconsin, Traditional Washed Rind Aged Brick Cheese

Third: Widmer’s Cheese Cellars Team, Widmer’s Cheese Cellars Inc., Wisconsin, Mild Brick Cheese

CD: Dry Jack — made from cow’s milk

First: Jeff Adams and Diane Horst, Walla Walla Cheese Co., Oregon, Cocoa Rubbed Dry Jack

Second: Ernesto Romero, Rumiano Cheese Co., California, Rumiano Dry Jack

Third: Joel Haro, Haro Cheese Co., Texas, BTX! Jack

CJ: Monterey Jack — made from cow’s milk

First: Joseph Gallo Farms, Maker of Joseph Farms Cheese, Joseph Farms Cheese, California, Monterey Jack Cheese

First: Team Cabot, Cabot Creamery Cooperative, Vermont, Cabot Monterey Jack

First: UConn Creamery Team, University of Connecticut, Connecticut, 1881 Reserve

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

Third: Tillamook, Oregon, Tillamook Monterey Jack

CM: Brick Muenster — made from cow’s milk

First: Team Menomonie, Ellsworth Cooperative Creamery, Wisconsin, Ellsworth Red Rind Muenster

Second: Steve Buholzer, Klondike Cheese Co., Wisconsin, Buholzer Brothers Muenster

Third: Decatur Dairy, Organic Valley, Wisconsin, Organic Muenster Cheese

CY: Colby — made from cow’s milk

First: Joshua Henning, Henning’s Cheese, Wisconsin, Colby Midget

Second: Henning’s Cheese, The Artisan Cheese Exchange, Wisconsin, Deer Creek The Robin

Third: Team Arena, Arena Cheese, Wisconsin, Original Recipe Colby

CC: Open Category — made from cow’s milk

First: Yoav Perry, Perrystead Dairy, Pennsylvania, Intergalactic

Second: Marin French Cheese Co., California, Petite Breakfast

Third: Cabot Creamery Cooperative, Cellars at Jasper Hill Farm, Vermont, Vault 5

CG: Open Category — made from goat’s milk

First: Team Idyll, Idyll Farms, Michigan, Idyll Gris

Second: Vermont Creamery, Vermont, Bonne Bouche

Third: Cypress Grove, California, Humboldt Fog

Third: Vermont Creamery, Wegmans Food Market, New York, Sweet 16

CS: Open Category — made from sheep’s milk

First: Green Dirt Farm, Missouri, Dirt Lover

Second: Veronica Pedraza, Blakesville Creamery, Wisconsin, Piedras

Third: Team Idyll, Idyll Farms, Michigan, Idyll Gris

CX: Open Category — made from mixed or other milks

First: Greg Bernhardt, Blue Ledge Farm, Vermont, Riley’s 2x4

Second: Team Nettle Meadow, Nettle Meadow, New York, Kunik

Third: Robert Garves, LaClare Creamery, Wisconsin, Cave Aged Chandoka.

CMN

Homestead Creamery to expand, add ice cream production room

July 19, 2024

RICHMOND, Va. — Virginia Gov. Glenn Youngkin recently announced today that Homestead Creamery Inc. will invest more than $2.5 million to renovate and expand its Franklin County production facility. The company will construct a new ice cream production room and install additional production and refrigeration equipment and freezers in response to increased customer demand for its premium churned ice cream products. Through this expansion, the company will add two new jobs and purchase an additional $1.9 million of Virginia-produced cream over the next three years.

“On the heels of celebrating Virginia Dairy Month and Virginia Agriculture Week, (this) announcement of Homestead Creamery’s expansion and investment in Franklin County and in Virginia’s dairy industry is another example that Virginia is on the move. I’m grateful to Homestead Creamery for their investment into one of Virginia’s top milk-producing counties and for supporting the growth of Virginia’s dairy industry — the fourth-largest commodity in the Commonwealth,” Youngkin says.

Virginia Secretary of Agriculture and Forestry Matthew Lohr notes Homestead Creamery was the very first recipient of an Agriculture & Forestry Industries Development Fund (AFID) Facility Grant in 2012.

“I am extremely pleased that we could partner with the company again with another AFID Facility Grant to support this expansion project,” Lohr says. “This project builds on the success of a small, Virginia company and positions Homestead for future growth opportunities.”

Founded in 2001 in Burnt Chimney, Virginia, Homestead Creamery Inc. utilizes high-quality A2A2 milk from its network of local dairy farms to produce a variety of premium drinkable milk, ice cream, eggnog and other dairy products that are sold through retail and wholesale networks. The company also operates an on-site retail market and deli featuring a variety of its dairy products along with Virginia’s Finest and Virginia Grown products.

Homestead has grown steadily over the years and now sells its dairy products and specialty lemonade in approximately 100 stores across Virginia. Homestead Creamery’s super-premium ice cream is available in 29 flavors across 13 states and Washington D.C.

“Gratitude fills our hearts as we extend our sincerest appreciation to the Governor’s Office, Virginia Department of Agriculture and Consumer Services (VDACS) and Franklin County for their generous support of this project,” says Homestead Creamery Inc. Controller Jesse Novak. “This grant will fuel our vision for impactful building improvements, empowering us to better serve our customers and community. Together, we’re nurturing growth, innovation and prosperity. Thank you for believing in our mission and investing in our future.”

VDACS worked with Franklin County to secure this expansion project. Youngkin approved a $20,000 grant from the Governor’s Agriculture and Forestry Industries Development Facility Grant program, which Franklin County will match with local funds.

The Agriculture and Forestry Industries Development Facility Grant program supports agribusinesses of all sizes including dairy processors and more.

CMN

Dairy leaders discuss supply chain challenges, opportunities

July 12, 2024

By Alyssa Mitchell

EGG HARBOR, Wis. — In a session Tuesday during the Wisconsin Dairy Products Association’s (WDPA) 2024 Dairy Symposium here, experts discussed navigating supply chain challenges and the opportunities to capitalize on evolving consumer preferences for dairy products.

Leading off the session, Mathew Rutz, vice president of contract manufacturing for Tetra Pak in the United States and Canada, shared an overview of today’s food landscape and evolving consumer preferences for protein-forward foods.

Rutz notes that the food system as built today is unsustainable, and by 2050 the world will need to feed 10 billion people without using more land and while simultaneously working to reduce emissions.

Rutz shared a few key global macro forces in food and beverages today, including consumers’ interest in health and wellness; their uncertainty when it comes to cost of living; and their concerns about sustainability. He notes 38% of global consumers say inflation is the most worrying topic for them, while 40% are concerned about the price of healthy food options.

“Consumers associate multiple benefits to proteins — it’s not only about sports,” Rutz says, noting that protein ranks first in terms of consumer interest, followed by fiber and omega-3.

“Dairy is positioned to deliver on these preferences,” he adds.

Key health platforms for consumers include immune health, bone health, weight management and cognitive health.

“Protein offers a great opportunity across these platforms, hitting all kinds of different consumers and target occasions. It coverts volume into value,” Rutz says.

He adds protein is taking the spotlight on front-of-pack communication, and real dairy still can demand a premium price compared to plant-based alternatives.

Next, Rutz and Tory Nichols, business development, Suntado LLC, shared details of the new Suntado LLC plant in Burley, Idaho. The new state-of-the-art shelf-stable milk and alternative beverage manufacturing facility has the capacity to process approximately 400,000 to 1 million pounds of local milk per day into a combination of organic, conventional and A2 milk products.

The Suntado facility specializes in processing Class I and Class II milk and also serves as a co-packer for an array of products including private label and other recognized brands. The product lineup is diverse, ranging from sports, children and adult nutrition to innovative coffee products and alternative beverages. A notable feature of these products is their packaging, ensuring both extended-shelf-life (ESL) and aseptic conditions. Suntado has worked closely with Tetra Pak on much of its packaging offerings.

As the industry continues to face supply chain challenges, material shortages and other disruptions, ESL and aseptic dairy products are a potential solution for manufacturers to realize increased flexibility for transportation, storage and distribution.

For example, ESL and aseptic beverages offer:

• Increased distribution due to long shelf life, which can fill voids in school districts without a local milk supply;

• Paperboard for aseptic packaging sourced from different suppliers than that used for gable top packaging; and

• Global footprint provides a high degree of redundancy in meeting changes in packaging demands.

Rutz notes some retailers already are embracing these types of packaging as aseptic packages in the chilled space allow them to have more variability, velocity and accessibility.

“The family size aseptic carton is growing year-over-year for those brands with a strategy of aseptic in the chilled space,” he says.
Nichols adds it offers an opportunity for consumers also to consider the concept of being able to store milk in the pantry instead of the refrigerator.

“It’s very important to look at ‘value-added’ — that’s the space we need to be innovative in and where growth will come from,” he says. “I think most dairy producers tend to think of the chilled space and focus on that, but we can’t just focus there anymore — we have to attract the dry grocery buyers, pharmacy buyers and others. We need to get true, shelf-stable, high-protein dairy products in to these other areas of the store. That will be key for our growth and success.”

Rutz notes that while the white milk category is decreasing in volume, two segments are growing: value-added milk (particularly half-gallon and 48-ounce sizes), and 32-ounce cartons of shelf-stable products.

In addition to ESL benefits, many shelf-stable packages also contribute to efficiencies in production schedules as well as storage as the products stack better, he says.

Nichols notes that shelf life for retailers was a big issue during COVID, and it taught suppliers that having days of supply somewhere, ready to go is very valuable to them.

“When you can warehouse 25-30 days of product for a customer, it’s very reassuring, especially for larger customers and in the event of a crisis like COVID,” he says.

Rutz says that ESL packaging typically provides a 30- to 90-day shelf life, while truly shelf-stable beverages can be stored for six-plus months.

Meanwhile, he notes the case can be made for verticalization of the producer and processor into one entity.

“The opportunities for verticalization of the dairy supply chain are more present now,” Rutz says. “Among cheese and powder considerations, beverage verticalization is considered a viable strategy.”

CMN

CDC reports fourth human case of bird flu tied to dairy outbreak

July 12, 2024

ATLANTA — The Centers for Disease Control and Prevention (CDC) announced last week that the fourth human case of highly pathogenic avian influenza A (HPAI or H5N1) virus infection in the United States has been identified in Colorado. Previous cases were reported in Texas (1) and Michigan (2). As with the previous cases, the latest person affected is a worker on a dairy farm where cows tested positive for H5N1. The person reported eye symptoms only, received oseltamivir treatment and has recovered. CDC has been watching influenza surveillance systems closely, particularly in affected states, and says there has been no sign of unusual influenza activity in people, including in syndromic surveillance.

Based on information available at this time, CDC says this infection does not change its current H5N1 bird flu human health risk assessment for the U.S. general public, which the agency considers to be low. However, CDC says this development underscores the importance of recommended precautions in people with exposure to infected animals. People with close or prolonged, unprotected exposures to infected birds or other animals (including livestock), or to environments contaminated by infected birds or other animals, are at greater risk of infection.

As of Wednesday, USDA’s Animal and Plant Health Inspection Service has confirmed a total of 146 HPAI cases in livestock herds, and 12 states have been affected in this outbreak. Most recently, new cases in dairy cows were confirmed this week in Colorado
(3), Michigan (1) and Texas (1). These states, as well as Idaho, are among those with the most confirmed HPAI cases in livestock herds (more than 20 per state).

Meanwhile, the Illinois Department of Agriculture (IDOA) this week announced an intrastate testing requirement for lactating dairy cattle participating in livestock exhibitions in Illinois to minimize the spread of H5N1.

While Illinois currently has no reported cases of H5N1 in dairy cattle, this step is being taken out of an abundance of caution. Testing requirements apply to lactating dairy cattle being exhibited at county fairs, Illinois State Fair, Du Quoin State Fair and any other livestock exhibition held in Illinois.

“Our best defense against animal disease is biosecurity,” says Mark Ernst, IDOA state veterinarian. “We are committed to working closely with all stakeholders — from veterinarians and testing labs to exhibitors and fair managers — to identify and implement best practices to limit or prevent the spread of disease.”

CMN

Raclette de Compton au Poivre awarded Best of Show at ACS

July 12, 2024

BUFFALO, N.Y. — Raclette de Compton au Poivre, a Raclette-style cheese from Fromagerie la Station of Compton, Québec, was named First Place Best of Show at the American Cheese Society’s (ACS) 2024 Judging & Competition. The results of the competition were announced at a ceremony last night in Buffalo, New York, at the “Cheese for Real” conference at the Buffalo Convention Center.

La Raclette de Compton au Poivre has a coppery-colored washed rind surrounding a semi-firm golden paste with a line of pink peppercorns running through the center of the cheese. The aroma of apples and butter is enhanced by the pink peppercorns when heated.

The Second Place Best of Show went to Le Cousin, a soft-ripened washed rind cheese from Fromagerie Médard of St. Gédéon, Québec, and Third Place Best of Show went to Flagship Reserve from Beecher’s Handmade Cheese of Seattle.

This year’s competition saw a total of 1,596 submissions from across North America, which were judged across 133 different categories.

“We are thrilled to celebrate the outstanding achievements of these cheesemakers,” says David Lockwood, chair of the ACS Judging & Competition Committee. “Their dedication to craftsmanship and quality is truly inspiring, and we are proud to recognize their contributions to the cheese industry.”

Full results will be published in next week’s edition of Cheese Market News.

CMN

Today's Cheese Spot Trading
July 26, 2024

Barrels: $1.9700 (NC)
Blocks: $1.9300 (NC)

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