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

Progress made on vaccine, research related to avian flu

February 28, 2025

WASHINGTON — U.S. Agriculture Secretary Brooke Rollins this week announced a $1 billion comprehensive strategy to curb highly pathogenic avian influenza (HPAI), including up to a $100 million investment for innovation in the area of vaccines and therapeutics.

Wednesday’s announcement of USDA’s approach to address avian flu followed a farmer roundtable on avian flu response efforts that Rollins held earlier this week where she discussed the outbreaks, USDA’s response and mitigation strategies with poultry farmers, veterinarians and industry leaders.

While much of USDA’s plan is aimed at poultry producers and the egg industry, USDA says it will solicit public input on vaccine and therapeutics strategy, logistics and surveillance from both dairy and poultry farmers, as well as governors, state departments of agriculture and state veterinarians. USDA immediately will begin holding biweekly discussions on this and also will brief the public on its progress biweekly.

Also this week, Rollins addressed members of the National Association of State Departments of Agriculture (NASDA) during their 2025 Winter Policy Conference, where they amended the organization’s policy to support the implementation of a robust national action plan for the detection, surveillance, response and containment of HPAI.

“U.S. Secretary of Agriculture Brooke Rollins’ remarks made to NASDA members this (week) announced that these steps are already underway, and NASDA stands ready to collaborate with USDA and federal agencies to ensure the United States’ collective response to HPAI is coordinated, efficient and effective at all levels,” NASDA CEO Ted McKinney says.

In addition to the new policy, members also passed two action items to initiate first steps on the amended policy. The first one calls for a national vaccine strategy led by USDA’s Animal and Plant Health Inspection Service (APHIS), coordinated with industry and the National Association of State Animal Health Officials. The second action item urges Congress to enact comprehensive legislation that supports the USDA APHIS indemnity and compensation program for foreign animal disease outbreaks.

“Swift, collective action is needed to implement a consistent plan, including resources to take needed measures to protect farms and livestock from highly pathogenic avian influenza and limit spread further,” McKinney says. “Equally important, we must help farmers who have been impacted mitigate the effects of highly pathogenic avian influenza on their farms.”

Leaders from the National Milk Producers Federation (NMPF) and the International Dairy Foods Association (IDFA) this week also applauded the Trump administration’s updated response plan for HPAI.

“The International Dairy Foods Association is grateful to Agriculture Secretary Rollins for investing up to $100 million in new and ongoing research into animal vaccinations and therapeutic tools to manage highly pathogenic avian influenza in our nation’s dairy herds and commercial poultry flocks,” says IDFA President and CEO Michael Dykes. “We continue to urge USDA and its federal partners to act quickly to develop and approve the use of safe, effective bovine vaccines to guard against current and future strains of avian influenza affecting U.S. dairy. It is essential that the federal government work with our industry to ensure a vaccination strategy is feasible and cost-effective for farmers while working with international trading partners to assure the use of vaccines does not limit or disrupt U.S. agricultural exports.”

NMPF President and CEO Gregg Doud added a message that despite the ongoing outbreak that has affected dairy cattle, pasteurized milk remains safe to drink.

“We support the department’s initiatives to advance vaccine development and deployment that will help control, and ultimately eliminate, the virus in dairy cattle,” Doud says. “And we also want to remind consumers that, even as dairy farmers are working with veterinarians and officials at all levels of government to eliminate this animal health threat, milk for consumers remains safe to drink because of the effectiveness of pasteurization.”

Also this week, Elanco Animal Health Inc. announced it has entered into an agreement with South Dakota-based Medgene to leverage the company’s innovative vaccine platform technology. The agreement includes commercialization of an HPAI vaccine for use in dairy cattle. Medgene reports the vaccine has met all requirements of USDA’s platform technology guidelines and is in the final stages of review for conditional license approval.

While the poultry industry has developed interventions and processes to reduce the spread or eradicate HPAI, Elanco notes those efforts have continued to be challenging as the current outbreak enters its fourth year. Dairy producers have worked quickly to protect their herds without the same tools and biosecurity options to tackle this devastating disease. The cross-species transmission of the disease into nearly 1,000 dairy herds across the United States since March 2024, along with zoonotic transmission to people, shows that more interventions are quickly needed. This virus is prevalent and predicted to persist over time, thus a cattle vaccine will be critical to slow virus spread between birds and cattle, Elanco adds.

“As egg prices soar and milk production wanes in infected dairies, the need for new solutions to curb disease spread is evident,” says Jeff Simmons, president and CEO of Elanco Animal Health. “Elanco is pleased to partner with Medgene to bring customers options to fight this devastating disease and believes this product will become part of a routine vaccination protocol for the U.S. dairy industry. This partnership further strengthens our diverse dairy portfolio and advances our One Health platform of animal health solutions, not only benefiting our dairy customers but helping curb disease spread for our poultry customers, and working to improve egg prices for consumers.”

Mark Luecke, CEO of Medgene, adds: “Medgene has an established reputation of supporting animal owners and their veterinarians with our USDA-licensed platform technology and bioinformatics software to design transformational vaccines. With our critically important H5N1 vaccine for dairy cattle in the final stages of approval, we’re excited to partner with Elanco to quickly bring this much-needed solution to U.S. dairies.”

USDA previously approved Medgene’s vaccine platform technology in cattle, allowing the company to accelerate H5N1 vaccine development. Medgene says it has existing vaccine manufacturing supply ready to deploy with the ability to support the U.S. dairy herd.

CMN

Industry groups testify about export opportunities, barriers

February 28, 2025

WASHINGTON — National Milk Producers Federation (NMPF) President and CEO Gregg Doud this week stressed that expanding market access and enforcing existing trade agreements to America’s dairy producers, workers and exporters is of paramount importance in written testimony to the House Ways and Means Trade
Subcommittee.

“To keep up with our competitors from Europe and New Zealand, U.S. dairy exporters need new trade deals that cut tariffs and tackle nontariff trade barriers,” Doud says. “Whether the U.S. government prioritizes the enforcement of the trade agreements it has negotiated and addresses trade barriers targeting U.S. exports will determine whether American farmers and workers will actually benefit from the market access that has and will be promised.”

NMPF notes that the U.S. dairy industry last year exported close to $8.3 billion in dairy products overseas, supporting thousands of jobs across the country, despite competing against global counterparts who benefit from more recent and expansive trade agreements. In his testimony, Doud highlighted the critical role of existing U.S. trade agreements and called on Congress and the Trump administration to pursue and enforce trade policies that empower the U.S. dairy industry to grow its business internationally.

Doud also detailed specific agreements for the U.S. government to prioritize greater enforcement, including:

• Fixing the United States’ deeply imbalanced agricultural trade relationship with the European
Union (EU).

• Ensuring Canada holds up its end of the bargain on dairy in the U.S.-Mexico-Canada Agreement
(USMCA) by fixing both the export issues into Canada and the excessive offloading of artificially low-price Canadian dairy protein into the U.S. and global markets.

• Following through with China on increasing its purchases of U.S. dairy products, ensuring timely facility listing updates and providing protection for common names.

• Resolving India’s longstanding high tariffs and unscientific certification requirements.

“Our competitors are not slowing down,” Doud says. “They are targeting highly valuable and important dairy markets, with the backing of their governments’ proactive trade agendas. We are hopeful that the U.S. government will take this as a challenge to stand up for U.S. dairy and U.S. agriculture. Our farmers deserve a level playing field and are counting on their government to deliver.”

Meanwhile, the Consortium for Common Food Names (CCFN), which represents cheese and other industries in its mission to preserve rights of producers and consumers worldwide to use common food names, such as “parmesan” or “feta,” also recently submitted comments and offered testimony by CCFN Senior Director Shawna Morris to the U.S. Trade Representative (USTR) for a public hearing held last week by the Special 301 Subcommittee.

“Throughout 2024, CCFN members faced increased restrictions — or attempts to impose restrictions — on the use of common food and beverage terms in various markets,” CCFN said in its comments, noting that the EU has been a leading offender of the rights of common name food and beverage producers.

“We expect the EU to continue to impose this model on its trading partners as part of its well-known strategy to establish unique monopolistic benefits for producers of food and beverage products in EU countries,” CCFN adds. “Considering the timely importance of this issue, we urge the administration to adopt a decisive and proactive strategy to address the abuse of GIs around the world in ways that impede fair trade and create unjustified monopoly rights for certain EU producer groups.”

Among specific common name barriers CCFN cites in its written testimony are the recently-concluded Mexico-EU free trade agreement negotiations that has started to impact common names such as “feta,” and action by the European Commission in Peru to threaten enforcement actions against the use of “parmesan” when marketing cheese, despite long-standing government recognition of the term as generic for more than a decade after the EU agreement with Peru.

CMN

January U.S. milk production slightly up from one year ago

February 28, 2025

WASHINGTON — Milk production in the 24 major milk-producing states in January totaled 18.33 billion pounds, up 0.2% from January 2024’s 18.29 billion pounds, according to data released last week by USDA’s National Agricultural Statistics Service (NASS). For the entire United States, January milk production was estimated at 19.10 billion pounds, up 0.1% from January
2024’s 19.08 billion pounds. (All figures are rounded. Please see CMN’s Milk Production chart4.)

NASS reports December’s revised production for the 24 major states totaled 18.00 billion pounds, unchanged from last month’s preliminary production estimate.

January production per cow in the 24 major states averaged 2,054 pounds, down 6 pounds from January 2024 and up 36 pounds from December. For the entire United States, production per cow in January is estimated at 2,040 pounds, down 7 pounds from January 2024 and up 36 pounds from December.

NASS reports the number of milk cows on farms in the 24 major states was 8.93 million head in January,
up 54,000 head from January 2024 and up 9,000 head from December. In the entire United States, there were an estimated 9.37 million head in January, up 41,000 head from January 2024 and up 10,000 cows from December.

California led the nation’s milk production in January with 3.34 billion pounds of milk, down 5.7% from January 2024. Wisconsin followed with 2.69 billion pounds of milk produced in January, down 0.6% from January 2024.

CMN

Lawmakers say administration must prioritize HPAI response

February 21, 2025

WASHINGTON — Lawmakers on both sides of the aisle recently sent letters to President Trump and his administration urging them to prioritize their response to the ongoing outbreak of highly pathogenic avian influenza (HPAI) or bird flu.

On Tuesday, a bipartisan group of lawmakers, led by Joni Ernst, R-Iowa, and John Fetterman, D-Pa., sent a letter to newly confirmed U.S. Agriculture Secretary Brook Rollins outlining solutions they can collaborate on as the administration responds to the outbreak.

“We write to ask that you enhance the U.S. Department of Agriculture’s (USDA) response to the ongoing outbreak of highly pathogenic avian influenza in our nation’s animal agriculture sector, which we greatly appreciate you announcing as a top priority in your testimony before the Senate Committee on Agriculture, Nutrition and Forestry,” the letter said, noting HPAI’s devastating impact on farms.

The lawmakers say they support measures that have been proposed to USDA by egg and turkey farmers, including:

• An aggressive, forward-looking strategy for vaccination in affected laying hens and turkeys;

• An HPAI strategic initiative to engage experts within industry, universities and government to expand knowledge and develop novel methods of prevention, detection and response; and

• Movement controls that apply to all animals that present risks and support for states moving quickly through the first four stages of USDA’s National Milk Testing Strategy.

The senators also propose outreach to partners overseas to protect and maintain international trade, as well as ensuring auditors are both in place and qualified to carry out biosecurity assessments.

In addition to Ernst and Fetterman, the letter was supported by Sens. Chuck Grassley, R-Iowa, Amy Klobuchar, D-Minn., John Cornyn, R-Texas, Tina Smith, D-Minn., Thom Tillis, R-N.C., Mark R. Warner, D-Va., Ted Budd, R-N.C., Raphael Warnock, D-Ga., Todd Young, R-Ind., Jon Ossoff, D-Ga., Bernie Moreno, R-Ohio, Roger Marshall, R-Kan., David McCormick, R-Pa., Jerry Moran, R-Kan., and led by Rep. Randy Feenstra, R-Iowa, in the House.

Separately on Tuesday, Sen. Tammy Baldwin, D-Wis., sent a letter to President Trump calling on him to quickly develop a plan to contain the avian flu outbreak that is devastating the nation’s poultry flocks and dairy herds and driving egg costs to reach record highs. She also criticized the pause in public health communications, including data on the HPAI outbreak, during the first few weeks of the administration.

“The CDC and USDA, specifically, should prioritize communicating and deploying resources to farmers, ranchers and veterinarians to strengthen biosecurity measures that protect workers and livestock,” her letter says. “Without these measures in place, we will not be able to contain the spread of the virus, further exacerbating the risk to our nation’s farmers and driving up food costs.”

She adds that FDA must be an active partner in addressing the outbreak, including continuing research and publishing guidance on the HPAI outbreak.

“I hope your administration will continue FDA funding for the Animal and Veterinary Innovation Center that is tasked with studying the virus at the University of Wisconsin-Madison,” the letter says. “FDA should also prioritize its duty to keep consumers safe by enforcing the current rigorous food safety protocols, including pasteurization of dairy and egg products. In doing so, your administration will reduce the risk to the public’s safety and safeguard their confidence in the nation’s food supply.”

Reports emerged last weekend that the Trump administration had fired a number of USDA employees, including those working on the response to the HPAI outbreak. On Sunday, Sen. Amy Klobuchar, D-Minn., ranking member of the Senate Committee on Agriculture, Nutrition and Forestry, released a statement that this action will hurt U.S. agriculture and rural Americans.

“It is one thing to institute reforms,” she said. “It is another to mandate across-the-board layoffs that stop or delay work on avian flu, wildfires, rural hospitals and loans for farmers and ranchers.”

This week, a USDA spokesperson said several job categories, including veterinarians, animal health technicians and other emergency response personnel have been exempted from the recent personnel actions to continue to support the HPAI response and other animal health priorities.

“USDA continues to prioritize the response to highly pathogenic avian influenza,” the department said in an emailed statement to Cheese Market News. “Although several positions supporting HPAI were notified of their terminations over the weekend, we are working to swiftly rectify the situation and rescind those letters. USDA’s Food Safety and Inspection Service frontline positions are considered public safety positions, and we are continuing to hire the workforce necessary to ensure the safety and adequate supply of food to fulfill our statutory mission.”

CMN

Webinar examines use of AI to optimize dairy processing

February 21, 2025

MADISON, Wis. — The Wisconsin Cheese Makers Association (WCMA) last week hosted a webinar on the use of artificial intelligence (AI) in dairy processing. The Feb. 13 webinar featured speakers from process equipment providers Au2mate, Kalypso (a Rockwell Automation business) and Tetra Pak.

Erik Søndergaard, divisional director of sales for Denmark-based automation and industrial IT provider Au2mate, described how AI in dairy processing can help optimize production, provide predictive maintenance, maintain high product consistency and offer data-driven decisions.

Søndergaard showed webinar attendees examples of the AI data tools his company offers that help processors discover and analyze patterns, trends and correlations from the data sets that are gathered.

“You can see fast trend curves because of the power from AI, identify anomalies, and AI can monitor if something is not what was expected,” he explained. “It can predict the future if you’re running a process, so you can make modifications half an hour before seeing the effect.”

He also described how AI can help processors optimize capacity and maintain quality. Looking at past production data, the tool can quickly pinpoint the parameters around times of top quality and performance, helping processors to make adjustments that quickly lead to increased capacity.

Søndergaard noted that typically, only 1% to 5% of data available from production is used by companies. However, using a cloud-based AI system for data analysis and contextualization, he says clients can optimize quality and data-driven decisions.

“If you give us $1, you will get $3 to $10 back in one year. It’s a good investment,” he says of AI.

Chris Barnes, senior manager of data science and artificial intelligence at Kalypso, a leader in data and AI consulting companies, shared a number of trends and emerging AI solutions in the consumer packaged goods (CPG) industry.

Some AI solutions, such as automation and control, have been broadly in use by the dairy industry since the 1990s, Barnes notes, while more nascent areas include utilizing machine learning to implement new controls and approaches.

“There are mature uses of AI that have been utilized for the past 30 years, but advancements are being made to push the needle forward,” he said as he gave some examples of newer AI initiatives for CPG companies.

Among case studies he cited were:

• A standardizing process in the milk powder industry realized 60% reduced protein variability and a 10% production uplift with milk protein concentrate;

• A filling operation running at 0.2 seconds per dose realized a 52% reduction in giveaway using soft sensors and feedforward control;

• Using predictive maintenance, a filling/sealing process avoided three asset failures by using high-frequency data for early detection of asset wear; and

• An AI copilot reduced troubleshooting time from hours to minutes by automatically analyzing equipment alarms and recommending resolution procedures.

The final webinar speaker, Crystal Cristescu, automation and digital sales enablement leader for Tetra Pak, talked about how the acceleration of AI and automation in food production has helped to streamline workflows.

Data from “smart factories” helps to efficiently integrate automation and digital workflows, eliminate operator work wherever possible while focusing on improved product quality and lower costs, and value can be connected from every available data point to targeted decision makers at the right time.

Cristescu provided an example of using AI as an opportunity to elevate efficiency, achieving superior moisture levels and improving product quality and yield in the cheesemaking process. A number of data points are collected throughout the process, including transfer pH, fill, cut, cook and ripening times, fill and set temperatures, time in the vat and final stir speed. Adjustments to these based on data modeling, analytics and visualization can help improve and optimize many areas of production.

“Automating at the factory floor level increases uptime, reduces human error, and provides standardization and a reliable data source,” she explained. “At all data collection points, we look at how we can understand the data, create an analytics model, and then visualization. We can see insights at a high business level on quality, assets, energy and material management.”

CMN

FDA food head resigns; groups express concerns over firings

February 21, 2025

WASHINGTON — Jim Jones, head of FDA’s food division, has resigned, according to numerous news reports this week. His resignation follows the firing of dozens of people in FDA’s food division, the reports add.

Industry and consumer groups have responded with criticism and concern over FDA’s food safety program as it is left short staffed.

“Jim Jones, the recently resigned head of the food division at the U.S. Food and Drug Administration, and his Human Foods team, had been struggling to address some of the very issues raised by the so-called MAHA (Make America Healthy Again) movement, but the indiscriminate mass firing of the newest staff is going to make things worse, if not better. If you go into surgery with a hatchet instead of a scalpel, the result is carnage,” says Peter Lurie, president of the Center for Science in the Public Interest (CSPI).

Robert F. Kennedy Jr., who last week was approved by Congress as secretary of the U.S. Health and Human Services department, is leading President Trump’s newly formed Make America Healthy Again Commission, which is tasked with investigating and addressing the root causes of America’s escalating health crisis with an initial focus on childhood chronic diseases.

On Wednesday, a coalition of 15 consumer, industry and public stakeholder representatives, including the International Dairy Foods Association, CSPI and Consumer Brands Association, issued a statement in response to the reduction in workforce at FDA, appealing to Kennedy’s goals for his platform.

“Ensuring the safety of our nation’s food supply is a shared responsibility,” the coalition says. “Food companies are committed to producing safe products. Maintaining safe, accessible and affordable food is a fundamental public health priority and a key component of the Make America Healthy Again platform. An under-resourced food safety agency could jeopardize Secretary Kennedy’s stated objectives to improve nutrition and ingredient safety for children and adults. Adequate resources are critical not only for outbreak response but also for developing and updating food safety standards, providing science-based industry guidance and ensuring a well-trained federal-state inspection force to protect the integrity of our food system.”

CMN

Today's Cheese Spot Trading
March 11, 2025

Barrels: $1.6450 (+4)
Blocks: $1.6700 (+3 3/4)

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Food, nutrition policy faces change

Amy DeLisio, Dairy Council of California.

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