U.S. bans Canadian dairy and other products amid trade war

September 11, 2026

WASHINGTON — As Canada’s retaliatory tariffs against many U.S. imports, including cheese and dairy, took effect Tuesday, President Trump responded by banning imports of certain Canadian dairy products, alcohol, motor vehicles and other products, effective Sept. 29.

Trump on Tuesday signed five proclamations under Section 338 of the Tariff Act of 1930 to ban certain products from Canada and modify the scope of the tariffs on certain Canadian products previously announced July 20.

After trade talks between the United States and Canada broke down last month, the United States allowed scheduled 50% tariffs on certain Canadian
goods to take effect, and Canada responded by imposing tariffs on about $20 billion of U.S. exports, including steel, dairy and agricultural equipment (see “Canada rejects U.S. trade deal, announces retaliatory tariffs” in the Aug. 28, 2026, issue of Cheese Market News).

Among the products from Canada that will be excluded from importation to the United States are all whey and modified whey under Harmonized Tariff Schedule codes 0202.10. A number of other Canadian dairy product imports remain subject to the 50% tariff.

“After weeks of good faith and intensive efforts between U.S. and Canadian negotiators, Canada walked away from a near-final trade deal that offered better treatment than any other trading partner, and instead Canada chose to embark on senseless retaliation against the United States,” says U.S. Trade Representative (USTR) Jamieson Greer. “(This week’s) action, combining targeted import bans as authorized by Section 338 and a calibration of the underlying Section 338 tariffs, is a natural consequence of Canada’s continued discriminatory treatment of crucial American exports, ranging from alcoholic beverages to dairy products to motor vehicles. President Trump will continue to leverage the tools at his disposal to defend the interests of American workers and exporters, and restore reciprocity in our bilateral trade relationships.”

Additionally, the president has directed USTR and the General Services Administration (GSA) to remove $50 billion worth of Canadian-origin products from GSA’s Multiple Award Schedules.

On Wednesday, the International Dairy Foods Association (IDFA) urged U.S. and Canadian officials to return to constructive negotiations to resolve long-standing dairy trade concerns following the newly announced ban.

“In response to the president’s executive order banning whey and modified whey imports from Canada effective Sept. 29, IDFA reiterates its strong support for resolving long-standing U.S. dairy trade concerns through meaningful negotiations,” IDFA says. “The United States imported more than $35 million in whey products from Canada last year. While the concerns about Canadian protein pricing policies continue to remain unresolved, an import ban will not address these underlying issues. IDFA strongly urges Canadian and U.S. officials to return to regular, constructive negotiations as soon as possible.”

IDFA also notes that the United States and Mexico are scheduled to convene for their fourth bilateral negotiations again this month, and the protection of common names for cheese is among the main agenda items under consideration. IDFA says it plans to continue participating in these negotiations to help support both governments in reaching a successful conclusion.

CMN

Industry groups warn against bill on ‘ultra-processed’ label

September 11, 2026

WASHINGTON — The National Milk Producers Federation (NMPF) and International Dairy Foods Association (IDFA) this week joined 76 dairy companies, cooperatives and state and regional producer organizations in urging congressional leaders to reject S. 5026, the Childhood Diabetes Reduction Act of 2026, warning that the legislation could confuse consumers about the health and nutritional benefits of dairy foods and negatively affect dairy farmers, manufacturers and businesses throughout the dairy supply chain.

S. 5026 would establish a broad definition of “ultra-processed foods” and require front-of-package warning labels on products captured by that definition indicating their consumption may be linked to childhood obesity and diabetes. Under the legislation, those warning labels could appear on a wide range of nutrient-dense dairy foods, including whole milk, cheese, most yogurts and other cultured dairy products.

In a letter sent Wednesday to Senate Majority Leader John Thune, R-S.D.; Senate Minority Leader Charles Schumer, D-N.Y.; House Speaker Mike Johnson, R-La.; and House Minority Leader Hakeem Jeffries, D-N.Y., the dairy industry expressed shared support for efforts to improve the health of Americans and reduce chronic diet-related disease, while cautioning that nutrition policy must be grounded in sound science and provide clear, consistent information to consumers.

“Nutrition policy should help Americans make better-informed choices, not create confusion by placing sweeping warning labels on foods that are an important part of healthy dietary patterns,” says Michael Dykes, president and CEO of IDFA. “S. 5026 relies on overly broad definitions of ‘ultra-processed foods’ and ‘nutrients of concern’ that fail to account for the nutritional value of individual foods or their role in the overall diet. Congress should reject this approach and ensure federal nutrition policy remains grounded in sound science and provides consumers with clear, meaningful information.”

“Whole milk, cheese and yogurt are staples of a healthy diet, not foods that should carry a warning label,” says Gregg Doud, president and CEO of NMPF. “Dairy farmers work hard every day to put nutrient-dense food on America’s tables. S. 5026 gets the science wrong, lumping wholesome dairy foods in with products that have nothing in common with them nutritionally. That’s not informing consumers, it’s misleading them about foods nutrition experts say Americans need more of, not less. Congress should reject this bill and work toward nutrition policy that actually reflects the evidence.”

The signatories to the letter span the U.S. dairy supply chain, including dairy cooperatives, processors and state and regional producer organizations.
“The dairy industry is united in opposition to S. 5026,” the organizations write. “We respectfully urge congressional leaders to carefully consider the negative consequences this legislation could have for American consumers, dairy farmers and businesses, and the rural communities where dairy foods are produced and manufactured.”

CMN

U.S. exports in July down from year ago, but cheese increases

September 11, 2026

WASHINGTON — The United States exported a total of 248,687 metric tons of dairy products in July, down 0.4% from July 2025, according to data released last week by USDA’s Foreign Agricultural Service (FAS). July dairy imports totaled 84,389 metric tons, up 20% from a year earlier.

July U.S. dairy exports were valued at $938.18 million, while imports were valued at $484.88 million, according to FAS data.

“While products like cheese and butterfat extended their growth streaks, tight exportable supplies of dairy proteins continued to limit U.S. participation in whey protein concentrate and nonfat dry milk/skim milk powder markets,” the U.S. Dairy Export Council (USDEC) notes in its U.S. Dairy Exporter Blog (https://blog.usdec.org/usdairyexporter).

July U.S. cheese exports totaled 65,256 metric tons, up 25% from July 2025, and a new monthly high, USDEC reports.

U.S. butterfat exports rose for the 26th straight month, USDEC reports, but they have slowed, up 1% from a year ago to 12,528 metric tons. USDEC says the increase was solely due to anhydrous milk fat gains, while year-over-year butter exports fell for the first time since May 2024.

Low-protein whey exports in July increased 19%, led by dry whey shipments, USDEC reports. Meanwhile, nonfat dry milk and skim milk powder exports in July fell 19% due to supply and unfavorable pricing, USDEC reports.

CMN

U.S. dairy accelerating push to boost protein levels in milk

September 4, 2026

DENVER — The U.S. dairy industry is accelerating efforts to increase protein levels in the nation’s milk supply to align with global demand trends and keep pace with key export market competitors. While butterfat levels in U.S. milk have risen sharply over the last decade, gains in protein content have been comparatively modest. However, that dynamic is beginning to change as milk component pricing formulas and other incentives have shifted the economic premium from butterfat to protein.

A new report from CoBank’s Knowledge Exchange, “The U.S. butterfat boom has become a double-edged sword,” shows U.S. milk protein production began outpacing butterfat last August, when protein values surpassed butterfat for the first time in recent years. The report notes that a more balanced composition of butterfat and protein will help keep the U.S. competitive with the world’s other leading dairy exporters in addition to supporting domestic cheesemakers.

“In the U.S., butterfat gains have doubled protein growth over the past decade, driven largely by demand to fill underserved domestic butterfat markets,” says Corey Geiger, lead dairy economist with CoBank. “The dairy industry has successfully met that challenge, and U.S. butter exports are now historically high. At the same time, higher butterfat yields in milk have led to some significant challenges for cheddar and American-style cheesemakers, who rely on a more balanced ratio of butterfat and protein for optimal cheese quality and production yields.”

Despite recent progress in growing protein content in milk and restoring the ratio preferred by cheesemakers, the United States still trails its key export market competitors in overall milk protein levels. The European Union (EU), New Zealand and the United States account for two-thirds of global dairy exports, and both the EU and New Zealand have increased protein at a faster pace than butterfat — more closely matching global trends in dairy product and ingredient demand.

Although cheesemaking formulas vary by variety, a protein-to-fat ratio above 0.80 generally is preferred for cheese production, the report notes. While some cheese types always require added milk protein solids, those additions have become standard for nearly all U.S. cheesemakers as the protein-to-fat ratio tumbled from 0.83 to 0.77 over the past decade.

In contrast, New Zealand and the EU have maintained far more stable ratios. While New Zealand’s ratio has varied slightly, it began and ended the period from 2015 to 2025 at 0.77, and the EU protein-to-fat ratio has held steady between 0.83 and 0.84 over the same period.

For U.S. dairy farmers and processors, butterfat and protein are the most economically important milk components. The solids underpin production of the most widely traded dairy products and ingredients — including cheese, butter, whey and milk powders — and drive farm income, processor yields, domestic sales and global trade.

Global demand for protein continues to grow, but increasing protein levels in U.S. milk has proven more challenging than increasing butterfat. Protein gains rely almost entirely on animal genetics, making progress slower. Even so, U.S. dairy farmers have made meaningful strides, CoBank says.

While the United States still has a lower protein content than New Zealand and the EU, its growth trajectory has been faster. From 2015 to 2025, American dairy farmers improved protein production by 7.4%, with two-thirds of those gains taking place in the last five years. By comparison, New Zealand and the EU saw slower growth — 2.1% in the first half of the decade and 1.7% and 1.5%, respectively, in the second half.

Abbi Groves, agricultural commodities economist with CoBank, says the renewed emphasis on protein content through pricing formulas and dairy breed association initiatives supports continued momentum, but progress will take time.

“Fully restoring the protein-to-fat ratio of 0.83 from a decade ago will require years of sustained higher protein growth,” Groves says. “And until protein production gains catch up to butterfat, the U.S. will need to find more domestic and international outlets for its growing butterfat supply.”

The report is available at www.cobank.com/knowledge-exchange/the-us-butterfat-boom-has-become-a-double-edged-sword?utm_source=mediabase&utm_medium=email&utm_campaign=knowledge-exchange&utm_content=dairyprotien.

CMN

Chobani invests in Pennsylvania facility to expand product lineup

September 4, 2026

ALLENTOWN, Pa. — Chobani this week announced plans to invest approximately $1.2 billion over the next five years in a world-class, 1.5-million-square-foot manufacturing and warehouse campus in Allentown, Pennsylvania, creating more than 900 jobs and establishing a major new hub for the company’s growth.

As part of an expanded partnership with Keurig Dr Pepper (KDP), Chobani will acquire its Allentown manufacturing facility and warehouse, including its equipment and related infrastructure. First opened for production in 2021, the state-of-the-art facility provides an ideal starting point for Chobani to build on with new equipment, technology and production capabilities, company officials say.

In Allentown, Chobani will build on 20 years of dairy expertise to make more from farm-fresh milk, creating milk with more protein and less sugar than traditional milk. It will be available as a multi-serve milk for families and serve as the foundation for a new generation of dairy products, including high-protein shakes made with real ingredients.

Officials note that Allentown’s location provides another major advantage. The facility sits within 500 miles of approximately 40% of the U.S. population, providing access to some of the country’s largest consumer markets and helping Chobani reliably bring its products to families across the country.

With plans for up to 10 production lines, Allentown will give Chobani the capacity to scale these new products while continuing to develop new formats and food and beverage platforms, moving innovation from idea to shelf faster and bringing consumers more food and more choices, officials add.

“When I first walked through this factory, I knew there was something special here. The facility, the equipment, the scale, but most importantly, the people. There’s already an incredibly talented team here that knows how to make great food. The foundation is strong. And we have an opportunity to build something extraordinary on top of it,” says Hamdi Ulukaya, founder and CEO of Chobani.

“Then you look outside and see what surrounds it. Pennsylvania has generations of dairy families producing some of the best milk in America. That means everything to me, it reminds me of Upstate New York, where we started Chobani, and where dairy farmers have been part of our story for more than 20 years.”

Pennsylvania Gov. Josh Shapiro notes that this $1.2 billion investment from Chobani is the largest private sector investment in the history of Pennsylvania’s agriculture industry and will strengthen the state’s dairy industry, support its farmers and reinforce its position as a national leader in agriculture and food manufacturing.

“I’m proud this investment will benefit our dairy industry and rural communities,” Shapiro says.

At full capacity, the Allentown facility is expected to source more than 3 billion pounds of Pennsylvania milk annually.

Key local partners include the Lehigh County Authority, Upper Macungie Township, Lower Macungie Township, South Whitehall Township and the City of Allentown.

The Allentown transaction also is part of a broader strengthening of the relationship between Chobani and KDP, including Chobani taking over operations at the Allentown facility, the repurchase of KDP’s equity stake in Chobani and an expanded distribution partnership. KDP’s company-owned direct store delivery network reaches approximately 80% of the U.S. population, creating significant opportunities to bring Chobani products to more consumers across the country.

KDP will retain some current employees at the facility, while all others will receive offers to join Chobani, providing continuity for employees and their families.

“These transactions reflect the success of our partnership with Chobani and are designed to create value for both organizations,” says Tim Cofer, CEO at Keurig Dr Pepper. “Together, they enhance our financial flexibility, strengthen the efficiency of our manufacturing network and support the expansion of our important distribution partnership with Chobani. This change also positions the Allentown facility for continued growth under an owner whose strategic priorities are well matched to the site, while ensuring continuity for our brands, customers and employees.”

The Allentown project is part of more than $4 billion Chobani is investing across its U.S. manufacturing network to build the capacity and capabilities needed for its next chapter of growth. Alongside Allentown, Chobani is investing in a new dairy processing facility in Rome, New York; expanding its manufacturing operation in Twin Falls, Idaho; improving its original site in New Berlin, New York; and expanding its Norton Shores, Michigan, facility, which produces La Colombe coffee beverages.

CMN

July U.S. cheese production up 2.1% from one year earlier

September 4, 2026

WASHINGTON — July U.S. cheese production, excluding cottage cheese, totaled 1.264 billion pounds, up 2.1% from the 1.238 billion pounds produced in July 2025, according to data released this week by USDA’s Natural Agricultural Statistics Service (NASS). July cheese production was up 2.3% from the 1.236 billion pounds produced in June, but down 1.0% on a daily average basis. (All figures are rounded. Please see CMN’s Dairy Production chart.)

Italian-type cheese production in July totaled 551.1 million pounds, up 4.1% from July 2025. Production of Mozzarella, the largest component of Italian-type cheese production, totaled 433.3 million pounds in July, up 2.9% from a year earlier.

American-type cheese production in July totaled 479.8 million pounds, down 1.1% from July 2025. Production of Cheddar, the largest component of American-type cheese, totaled 328.6 million pounds, down 1.7% from July 2025.

Wisconsin was the leading cheese-producing state with 308.9 million pounds produced in July, up 2.4% from July 2025. California followed with 204.7 million pounds produced in July, down 5.3% from a year earlier.

U.S. production of butter totaled 189.2 million pounds in July, up 5.5% from 179.4 million pounds in July 2025. July butter production was down 9.0% from June’s 207.9 million pounds, and down 11.9% on a daily average basis.

CMN

Pleasant Lane Farms’ cheese curds win World Dairy Expo

August 28, 2026

MADISON, Wis. — BBQ Chip Flavored Cheese Curds made by Pleasant Lane Farms Creamery, Latrobe, Pennsylvania, took the Grand Champion Cheese and Butter title at the 2026 World Dairy Expo Championship Dairy Products Contest, held Aug. 18-20 at Madison College.

“Taking home top honors in the cheese category is an absolute dream come true for our team. Cheese curds represent one of the freshest and purest forms of dairy, and winning with a product like that is a testament to our family’s dedication to sustainable farming and the passion our team puts into cheesemaking every single day,” says Jason Frye, head cheesemakers at Pleasant Lane Farms. “We’re incredibly honored to stand alongside the finest cheesemakers in the country.”
Regarding the innovation behind the BBQ Chip flavor, Frye adds, “This was one of those end of day conversations we had as a cheesemaking team. We wanted a fun flavor to introduce to our customers. Since we already had many savory options, we sought something with a hint of sweetness that also reflected a classic Western Pennsylvania flavor profile.”

This year’s Grade A Grand Champion was a 10% Vanilla Greek Yogurt made by Cabot Creamery Cooperative, Waitsfield, Vermont.

“When we introduced Triple Cream Vanilla Bean Greek Yogurt in 2020, our goal was simple: exceed consumers’ expectations for premium Greek yogurt,” says David Lynn, CEO of Cabot Creamery Cooperative. “We set out to develop a truly decadent yogurt with rich milk fat, luxurious creaminess and an unforgettable flavor experience. The result is a yogurt that consumers have embraced in ways that have exceeded our expectations. Earning this recognition validates the dedication and expertise of our team, the support of our farmers and everyone involved in bringing this product from farm to table.”

The 2026 Grand Champion Ice Cream is Yippee Skippee made by Chocolate Shoppe Ice Cream Co., Madison, Wisconsin. Yippee Skippee is a creamy peanut butter ice cream loaded with salted caramel ripples, soft brownie chunks and crispy chocolate-covered pretzels.

“For nearly 20 years, Yippee Skippee has been a part of the Chocolate Shoppe Ice Cream lineup, bringing together some of our favorite flavors and textures in one scoop,” says Sarah Deadman, chief operating officer, Chocolate Shoppe Ice Cream. “It has been a hit with peanut butter lovers ever since. The combination of sweet, salty, rich and crunchy makes every bite a little different.”

The 2026 contest, hosted by the Wisconsin Dairy Products Association (WDPA), encompassed 1,236 entries from 157 companies representing 29 states. Forty judges evaluated 98 classes of dairy products including cheese, butter, yogurt, sour cream, milk and dry products.

“We successfully shaped, synchronized and staged the 2026 Championship Dairy Products Contest, a marvel of logistics, hands-on volunteering and incredibly tasty samples of cheese, butter, sour cream, dips, beverages, ice cream and powders,” says Phil Plourd, executive director of WDPA. “Thanks to all of the entrants, the event chairpersons, the volunteers — and the companies that sent them)— the judges and the team at Madison College for making the 2026 contest a success.”

First-place products will be auctioned off Sept. 28 at the Tanbark at the Alliant Energy Center in Madison, Wisconsin, during the 2026 World Dairy Expo. A portion of proceeds from the auction will go to benefit food and agriculture scholarship programs at Wisconsin universities and colleges.
To RSVP and register for the auction, visit https://members.wdpa.net/events/world-dairy-expo-championship-dairy-product-contest-awards-and-auction-2026.
The top three winners in each class are as follows:

• Cheddar (Aged 0-6 Months)

First: Southwest Cheese, Clovis, New Mexico

Second: Land O’Lakes, Kiel, Wisconsin

Third: Land O’Lakes, Kiel, Wisconsin

• Sharp Cheddar (Aged 6-12 Months)

First: Rumiano Cheese, Plymouth, Wisconsin, Organic Sharp Cheddar Cheese

Second: Organic Valley/CROPP Cooperative, LaFarge, Wisconsin, Raw Sharp Grassmilk Cheddar Cheese

Third: Cabot Creamery Cooperative, Waitsfield, Vermont, Sharp Cheddar Cheese

• Aged Cheddar (Aged 12+ Months)

First: Land O’Lakes, Kiel, Wisconsin, Cheddar Cheese

Second: Cabot Creamery Cooperative, Waitsfield, Vermont, Extra Sharp Cheese

Third: Land O’Lakes, Kiel, Wisconsin, Cheddar Cheese

• Colby/Monterey Jack

First: Schnuck Markets, St. Louis, Colby Jack

Second: Joseph Gallo Farms, Atwater, California, Monterey Jack

Third: Southwest Cheese, Clovis, New Mexico, Colby Jack 1

• Swiss Styles (Swiss and Baby Swiss)

First: Organic Valley/CROPP Cooperative, LaFarge, Wisconsin, Baby Swiss Cheese - Team Prairie Farms

Second: Prairie Farms Dairy, Davenport, Iowa, Baby Swiss

Third: Prairie Farms Dairy, Davenport, Iowa, Swiss

• Brick, Muenster, Havarti

First: Organic Valley/CROPP Cooperative, LaFarge, Wisconsin, Muenster - Team Decatur

Second: Foremost Farms USA, Appleton, Wisconsin, Muenster

Third: Emmi Roth, Stoughton, Wisconsin, Roth Creamy Havarti

• Mozzarella

First: Pennland Pure, Hancock, Maryland, Vona Whole Milk Mozzarella

Second: Lactalis American Group, Buffalo, New York, Whole Milk Mozzarella

Third: Joseph Gallo Farms, Atwater, California, Part Skim Mozzarella

• Fresh Mozzarella

First: Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, Fresh Mozzarella - Ciliegine

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

Third: Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, Fresh Mozzarella Bocconcini

• String Cheese

First: Organic Valley/CROPP Cooperative, LaFarge, Wisconsin, String Cheese

Second: Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, Farmers Rope String Cheese

Third: Central Valley Cheese, Turlock, California, Karoun String Cheese

• Provolone

First: Foremost Farms USA, Clayton, Wisconsin, NSMK Provolone

Second: Foremost Farms USA, Appleton, Wisconsin, Provolone

Third: Dairy Farmers of America, Turlock, California, Provolone

• Hard Italian Cheeses (Parmesan, Romano, Asiago)

First: Sartori Co., Plymouth, Wisconsin, Classic Parmesan

Second: Schuman Cheese/Lake Country Dairy, Turtle Lake, Wisconsin, Cello Asiago, Aged 7 Months

Third: Schuman Cheese/Lake Country Dairy, Turtle Lake, Wisconsin, Cello Asiago, Extra Aged

• Blue Veined Cheeses

First: Prairie Farms Dairy, Faribault, Minnesota, Caves of Faribault AmaBlue Blue Cheese

Second: Prairie Farms Dairy, Faribault, Minnesota, Caves of Faribault St. Pete Select Blue Cheese

Third: Kingston Creamery, Cambria, Wisconsin, Gorgonzola

• Smoked Flavored Natural Cheeses

First: Schuman Cheese/Lake Country Dairy, Turtle Lake, Wisconsin, Cello Smoky Pepper Hand Rubbed Fontina

Second: Ron’s Wisconsin Cheese, Kewaunee, Wisconsin, LMPS Mozzarella Smoked String Cheese

Third: Marieke Gouda, Thorp, Wisconsin, Smoked Gouda

• Pepper Flavored Natural Cheeses

First: Schuman Cheese/Lake Country Dairy, Turtle Lake, Wisconsin, Cello Black Pepper Roasted Garlic Hand Rubbed Fontina

Second: Rumiano Cheese, Plymouth, Wisconsin, Organic Pepper Jack

Third: Southwest Cheese, Clovis, New Mexico, Hot Pepper Jack 1

• Flavored Natural Cheeses (All Flavored Cheeses, Except Pepper)

First: Schuman Cheese/Lake Country Dairy, Turtle Lake, Wisconsin, Sweet Spoonful Vanilla Mascarpone

Second: Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, Chocolate Mascarpone

Third: Marieke Gouda, Thorp, Wisconsin, Summer Fields Gouda

• Cold Pack Cheese, Cheese Food, Cheese Spread

First: Pine River Pre-Pack, Newton, Wisconsin, Pepper Jack Cold Pack Cheese Spread

Second: Masters Gallery Foods, Plymouth, Wisconsin, Rebel Kent - Cold Pack Cheese Spread

Third: Prairie Farms Dairy, Davenport, Iowa, Uncolored Club Cheddar

• Reduced Fat

First: Lactalis American Group, Buffalo, New York, Low Fat Ricotta

Second: Foremost Farms USA, Clayton, Wisconsin, Reduced Fat Provolone

Third: Foremost Farms USA, Appleton, Wisconsin, Reduced Fat Provolone

• Gouda

First: Marieke Gouda, Thorp, Wisconsin, Super Gouda

Second: Marieke Gouda, Thorp, Wisconsin, Premium Gouda

Third: Marieke Gouda, Thorp, Wisconsin, Mature Gouda

• Ricotta

First: Lactalis American Group, Buffalo, New York, Whole Milk Ricotta

Second: Lactalis American Group, Buffalo, New York, Part Skim Ricotta

Third: Marquez Brothers International, Hanford, California, EM Requeson Tray

• Open Class Soft Cheese

First: Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, Mascarpone

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

Third: Cowgirl Creamery, Petaluma, California, Cowgirl Creamery Red Hawk

• Open Class Semi-Soft Cheese

First: Schuman Cheese/Lake Country Dairy, Turtle Lake, Wisconsin, Cello Fontina

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

Third: Schuman Cheese/Lake Country Dairy, Turtle Lake, Wisconsin, Cello Valis

• Open Class Hard Cheeses

First: Emmi Roth, Stoughton, Wisconsin, Roth Grand Cru Surchoix Wheel

Second: Schuman Cheese/Lake Country Dairy, Turtle Lake, Wisconsin, Cello Monteau

Third: Cabot Creamery Cooperative, Waitsfield, Vermont, Cabot Alpine Cheddar

• Flavored Pasteurized Process Cheese

First: Global Foods International, Schiller Park, Illinois, Naturally Oven-Smoked Processed Gruyère

Second: Global Foods International, Schiller Park, Illinois, Naturally Oven-Smoked Processed Gouda - Premium Black

Third: Global Foods International, Schiller Park, Illinois, Naturally Oven-Smoked Processed Gouda

• Latin American Cheese (Queso, Oaxaca, Manchego, Queso Chihuahua)

First: V&V Supremo Foods, Chicago, Chihuahua Cheese

Second: Pennland Pure, Hancock, Maryland, Oaxaca

Third: Crave Brothers Farmstead Cheese, Waterloo, Wisconsin, Oaxaca Knot

• Latin American Cheese (Queso Cotija, Queso Duro, Queso Seco)

First: Central Valley Cheese, Turlock, California, Karoun Village Touma

Second: Marquez Brothers International, Hanford, California, EM Queso Panela Tray

Third: Marquez Brothers International, Hanford, California, EM Queso Fresco Cremoso Tray

• Latin American Hard Grated (Queso Cotija, Queso Duro, Queso Seco)

First: V&V Supremo Foods, Chicago, Cotija Cheese

Second: Marquez Brothers International, Hanford, California, EM Queso Cotija

Third: Mexican Cheese Producers- Sigma, Darlington, Wisconsin, Cotija Grated

• Goat, Sheep, Mixed Milk

First: The Winn-Dixie Co., Jacksonville, Florida, Know & Love Goat Cheese Crumbles

Second: Kingston Cheese Cooperative, Cambria, Wisconsin, Bountiful Blue

Third: Stickney Hill Dairy, Rockville, Minnesota, The Humble Goat Garlic & Herb Chevre

• Plain Cream Cheese

First: High Desert Milk, Burley, Idaho, Cream Cheese

Second: The Winn-Dixie Co., Jacksonville, Florida, Know & Love Plain Cream Cheese

Third: Kraft Heinz, Lowville, New York, TempTee Whipped Cream Cheese

• Flavored Cream Cheese

First: Lactalis American Group, Merrill, Wisconsin, President Rondele Mango Habanero Spreadable Cheese

Second: The Winn-Dixie Co., Jacksonville, Florida, Strawberry Cream Cheese Spread

Third: Kraft Heinz, Lowville, New York, Philadelphia Honey Pecan Cream Cheese Spread

• Plain Cheese Curds

First: Nasonville Dairy Inc., Marshfield, Wisconsin, Cheddar Cheese Curds

Second: Ron’s Wisconsin Cheese, Kewaunee, Wisconsin, Cheddar Cheese Curds

Third: WW Homestead Dairy, Waukon, Iowa, White Cheddar Cheese Curds

• Flavored Cheese Curds

First: Pleasant Lane Farms Creamery, Latrobe, Pennsylvania, BBQ Chip Cheese Curds

Second: Ron’s Wisconsin Cheese, Kawaunee, Wisconsin, Three Pepper Cheddar Cheese Curds

Third: Widmer’s Cheese Cellars, Theresa, Wisconsin, Jalapeno Cheddar Cheese Curds

• Natural Cheese Snacks, Shreds or Converted Natural Cheese

First: Winona Foods, Green Bay, Wisconsin, Cheese Crafters Yellow Cheddar Cubes

Second: Kingston Creamery, Cambia, Wisconsin, Blue Cheese Salad Blend

Third: Winona Foods, Green Bay, Wisconsin, Cheese Crafters Pepper Jack Sliced

• Processed Cheese Snack

First: Land O’Lakes, Spencer, Wisconsin, Extra Melt American w/ Jalapenos

Second: Global Foods International, Schiller Park, Illinois, Naturally Oven-Smoked Swiss Cubes

Third: Associated Milk Producers Inc., Portage, Wisconsin, American Pasteurized Processed Cheese Slices

• Salted Butter

First: Dairy Farmers of America, Winnsboro, Texas, Salted 80% Butter

Second: The Winn-Dixie Co., Jacksonville, Florida, Salted Butter

Third: High Desert Milk, Burley, Idaho, Salted Sweet Cream Butter

• Unsalted Butter

First: Continental Dairy Facilities, Coopersville, Michigan, Grade AA Cultured Butter

Second: Continental Dairy Facilities, Littlefield, Texas, Grade AA Cultured Butter

Third: Foremost Farms USA, Reedsburg, Wisconsin, Unsalted Butter

• Open Class Butter

First: Dairy Farmers of America, Winnsboro, Texas, Breakstone’s Whipped Butter

Second: Dairy Farmers of America, Winnsboro, Texas, 82% Unsalted European Butter

Third: Dairy Farmers of America, Winnsboro, Texas, Salted 82% Butterfat

• White Milk (2% Only)

First: Hiland Dairy, Conroe, Texas

Second: Hiland Dairy, Wichita, Kansas

Third: Prairie Farms Dairy, Olney, Illinois

• Whole Chocolate Milk

First: Lamers Dairy, Appleton, Wisconsin, Whole Chocolate Milk

Second: Hiland Dairy, Little Rock, Arkansas, Chocolate Milk

Third: Prairie Farms Dairy, Dubuque, Iowa, Whole Chocolate Milk

• Lowfat Chocolate Milk (1%)

First: Lamers Dairy, Appleton, Wisconsin, 1% Chocolate Milk

Second: Kwik Trip, La Crosse, Wisconsin, Low Fat Chocolate Milk

Third: Prairie Farms Dairy, Woodbury, Minnesota, 1% Chocolate Milk

• Lowfat Chocolate Milk (2%)

First: Umpqua Dairy, Roseburg, Oregon

Second: Kemps, Cedarburg, Wisconsin

Third: Hiland Dairy, Kansas City, Missouri

• Fat Free Chocolate Milk

First: Prairie Farms Dairy, Rockford, Illinois

Second: Prairie Farms Dairy, Anderson, Indiana

Third: Prairie Farms Dairy, Dubuque, Iowa

• Strawberry Milk

First: Prairie Farms Dairy, Carlinville, Illinois

Second: Prairie Farms Dairy, Anderson, Indiana

Third: Kwik Trip, La Crosse, Wisconsin

• Cultured Milk

First: Hiland Dairy, Fort Smith, Arkansas, Bulgarian Style Buttermilk

Second: Marburger Farm Dairy, Evans City, Pennsylvania, Gourmet Buttermilk

Third: Hiland Dairy, Springfield, Missouri, 1% Buttermilk

• UHT Milk and Aseptic Milk (White)

First: Prairie Farms Dairy, Granite City, Illinois, 2% Reduced Fat Milk - UHT

Second: Prairie Farms Dairy, Granite City, Illinois, Whole Milk - UHT

Third: Prairie Farms Dairy, Battle Creek, Michigan, 2% Milk UHT

• UHT and Aseptic Milk (Flavored)

First: Aurora Organic Dairy, Platteville, Colorado, High Meadow Eggnog

Second: Prairie Farms Dairy, Battle Creek, Michigan, Strawberry Premium UHT

Third: Shamrock Farms, Phoenix, Reduced Fat Chocolate Caramel Milk, UHT-ESL

• Lactose Free Milk (White)

First: Hiland Dairy, Dallas, Lactose-Free Vitamin D Milk

Second: Prairie Farms Dairy, Hammond, Louisiana, Whole Lactose Free White Milk

Third: Sassy Cow Creamery, Columbus, Wisconsin, 2% Lactose Free Milk

• Lactose Free Milk (Flavored)

First: Upstate Niagara Cooperative, Lancaster, New York, Lactose Free Chocolate Milk

Second: Organic Valley/CROPP Cooperative, LaFarge, Wisconsin, Lowfat Chocolate Milk Lactose Free

Third: Prairie Farms Dairy, Granite City, Illinois, Lactose Free Chocolate Milk - UHT

• Open Class Pasteurized Milk (Any Type That Doesn’t Fit Into Another Class)

First: Hoffman Oberweis Dairy, North Aurora, Illinois, Whole White Milk

Second: Prairie Farms Dairy, Battle Creek, Michigan, Whole Fresh Milk

Third: Producers Dairy, Fresno, California, 3.5% Whole Milk

• Open Class Flavored Milk (Not Chocolate or Strawberry)

First: Stewart’s Shops, Saratoga Springs, New York, Stewart’s Chocolate Dairy Shake

Second: Crescent Ridge Dairy, Sharon, Massachusetts, Coffee Milk

Third: Prairie Farms Dairy, Granite City, Illinois, Caramel Iced Coffee

• Half and Half (Unflavored)

First: Hiland Dairy, Wichita, Kansas

Second: Lamers Dairy, Appleton, Wisconsin

Third: King Brothers Dairy, Schuylerville, New York

• Open Class Dairy Based Creamers (Includes Flavored Half and Half)

First: Aurora Organic Dairy, Platteville, Colorado, High Meadow Dubai Chocolate Coffee Creamer

Second: Aurora Organic Dairy, Platteville, Colorado, High Meadow Peppermint Chocolate Coffee Creamer

Third: Aurora Organic Dairy, Platteville, Colorado, High Meadow Blueberry Pie Coffee Creamer

• Whipping Cream and Heavy Whipping Cream

First: Sassy Cow Creamery, Columbus, Wisconsin, Heavy Whipping Cream

Second: Prairie Farms Dairy, Jefferson City, Missouri, Heavy Whipping Cream 40%

Third: Kemps, Cedarburg, Wisconsin, 36% Whipping Cream

• Plain Greek Yogurt (Any Fat Level of Sweetener Source)

First: Cabot Creamery Cooperative, Waitsfield, Vermont, 10% Plain Greek Yogurt

Second: Central Valley Cheese, Turlock, California, Karoun Labne

Third: Old Home Foods, Bloomington, Minnesota, Old Home Greek Yogurt

• Flavored Greek Yogurt (Non Fat, Any Flavor)

First: Upstate Niagara Cooperative, Lancaster, New York, Blueberry Greek Nonfat Yogurt

Second: Upstate Niagara Cooperative, Lancaster, New York, Strawberry Greek Nonfat Yogurt

Third: Upstate Niagara Cooperative, Lancaster, New York, Vanilla Nonfat Greek Yogurt

• Flavored Greek Yogurt (1% or Greater Milk Fat Any Flavor, Any Sweetener Source)

First: Cabot Creamery Cooperative, Waitsfield, Vermont, 10% Vanilla Greek Yogurt

Second: Country View Dairy, Hawkeye, Iowa, Aronia Blackberry Greek-Style Yogurt

Third: Country View Dairy, Hawkeye, Iowa, Lemon Custard 1% Greek-Style Yogurt

• Vanilla Yogurt (Any Sweetener Source, Any Fat Level Allowed)

First: Old Home Foods, Bloomington, Minnesota, Whole Milk Vanilla Yogurt

Second: Country View Dairy, Hawkeye, Iowa, Vanilla 1% Yogurt

Third: Prairie Farms Dairy, Quincy, Illinois, 1% Vanilla Yogurt

• Strawberry Yogurt (Any Form of Sweetener Source and Fat Level Allowed)

First: Old Home Foods, Bloomington, Minnesota, Whole Milk Strawberry Yogurt

Second: Prairie Farms Dairy, Quincy, Illinois, 1% Strawberry Yogurt

Third: Hiland Dairy, Wichita, Kansas, Strawberry Yogurt

• Blueberry Yogurt (Any Form of Sweetener Source and Fat Level Allowed)

First: Hiland Dairy, Wichita, Kansas, Blueberry Yogurt

Second: Country View Dairy, Hawkeye, Iowa, Blueberry 1% Yogurt

Third: Prairie Farms Dairy, Quincy, Illinois, Blueberry 1% Yogurt

• Open Class Yogurts (Any Other Flavor, Any Form of Sweetener Source and Fat Level Allowed)

First: Country View Dairy, Hawkeye, Iowa, Whole Milk Plain Original Yogurt

Second: Marquez Brothers International, Clewiston, Florida, YG Drinkable Yog Low Fat-Guanabana

Third: Marquez Brothers International, Clewiston, Florida, YG Drinkable Yog Low Fat-Guava

• Tropical Flavored Drinkable Yogurts (Mango, Pinacolada, Guava, Etc.)

First: Marquez Brothers International, Clewiston, Florida, EM Mango Drinkable Yogurt

Second: Marquez Brothers International, Clewiston, Florida, EM Coconut Drinkable Yogurt

Third: Marquez Brothers International, Clewiston, Florida, EM Mamey Drinkable Yogurt

• Open Class Drinkable Yogurts (Any Other Flavor, including Kefir)

First: Marquez Brothers International, Clewiston, Florida, EM Strawberry Drinkable

Second: Marquez Brothers International, Clewiston, Florida, EM Strawberry Banana Drinkable

Third: Hiland Dairy, Chandler, Oklahoma, Strawberry Banana Smoothie

• Regular Cottage Cheese - 4% Fat Level

First: Umpqua Dairy, Roseburg, Oregon, Small Curd Cottage Cheese

Second: Umpqua Dairy, Roseburg, Oregon, Small Curd Cottage Cheese

Third: Prairie Farms Dairy, Fort Wayne, Indiana, Small Curd Cottage Cheese

• Low-Fat and No-Fat Cottage Cheese (0-2% Fat Level)

First: Prairie Farms Dairy, Quincy, Illinois, 2% Small Curd Cottage Cheese

Second: Hiland Dairy, Wichita, Kansas, 2% Cottage Cheese

Third: Umpqua Dairy, Roseburg, Oregon, Low Fat Cottage Cheese

• Open Cottage Cheese Class (Includes Flavored Cottage Cheese)

First: Hiland Dairy, Wichita, Kansas, 1% Cottage Cheese

Second: Kemps, Farmington, Minnesota, Kemps Strawberry FOB Small Curd Cottage Cheese

Third: Lactalis Heritage Dairy, Chicago, Breakstone’s Cottage Doubles Pineapple

• Sour Cream (Minimum 18% Fat Level)

First: Upstate Niagara Cooperative, Lancaster, New York, Bison Sour Cream

Second: Hiland Dairy, Norman, Oklahoma, Natural Sour Cream

Third: Lactalis Heritage Dairy, Chicago, Breakstone’s Sour Cream

• Low Fat Sour Cream (9% or Less Fat)

First: Hiland Dairy, Omaha, Nebraska, Lite Sour Cream

Second: Lactalis Heritage Dairy, Chicago, Breakstone’s Reduced Fat Sour Cream

• Sour Cream Based Dips - Onion (French Onion, Bermuda, Etc.)

First: Prairie Farms Dairy, Carbondale, Illinois, French Onion Dip

Second: Westby Cooperative Creamery, Westby, Wisconsin, French Onion Dip

Third: Upstate Niagara Cooperative, Lancaster, New York, Bison French Onion Dip

• Sour Cream Based Dips - Southwest (Jalapeño, Chipotle, Bison, Etc.)

First: Mexican Cheese Producers - Sigma Darlington, Darlington, Wisconsin, La Chona Chipotle Cream

Second: Hiland Dairy, Omaha, Nebraska, Sassy Salsa Dip

Third: Hiland Dairy, Omaha, Nebraska, Jalapeno Fiesta Dip

• Hispanic Plain Sour Cream (Crema, Etc.)

First: Hiland Dairy, Norman, Oklahoma, Crema Mexicana

Second: Hiland Dairy, Norman, Oklahoma, Crema Salvadorena

Third: Mexican Cheese Producers - Sigma Darlington, Darlington, Wisconsin, Crema Sour Cream

• Open Sour Cream Based Dips (Any Other Flavor, including Ranch)

First: Prairie Farms Dairy, Fort Wayne, Indiana, Ranch Dip

Second: Kemps, Farmington, Minnesota, Top The Tator Fiesta

Third: Kemps, Farmington, Minnesota, Top The Tator Chive & Onion

• Regular Vanilla Ice Cream

First: Kurschner’s Super Premium Ice Cream, Chetek, Wisconsin, Super Premium Vanilla

Second: Sassy Cow Creamery, Columbus, Wisconsin, Sassy Cow Creamery Vanilla Ice Cream

Third: Lochmead Dairy, Junction City, Oregon, Vanilla

• French Vanilla Ice Cream

First: Kurschner’s Super Premium Ice Cream, Chetek, Wisconsin, Super Premium French Vanilla

Second: Stewart’s Shops, Saratoga Springs, New York, French Vanilla

Third: Lochmead Dairy, Junction City, Oregon, French Vanilla

• Philly Vanilla Ice Cream

First: Clementine’s Ice Cream, St. Louis, Vanilla Bean

Second: Lochmead Dairy, Junction City, Oregon, Vanilla Bean

Third: Hudsonville Ice Cream, Holland, Michigan, Vanilla Bean

• Regular Chocolate Ice Cream

First: Kurschner’s Super Premium Ice Cream, Chetek, Wisconsin, Super Premium Chocolate

Second: Stewart’s Shops, Saratoga Springs, New York, Chocolate

Third: Chocolate Shoppe Ice Cream, Madison, Wisconsin, Chocolate

• Dark Chocolate Ice Cream

First: King Cone, Plover, Wisconsin, Ghira Yummie

Second: Kurschner’s Super Premium Ice Cream, Chetek, Wisconsin, Triple Dutch Chocolate

Third: Stewart’s Shops, Saratoga Springs, New York, Bark in the Dark

• Cookies and Cookie Dough Ice Cream

First: Kwik Trip, La Crosse, Wisconsin, Cookies & Cream

Second: Kwik Trip, La Crosse, Wisconsin, Mint Cookies & Cream

Third: Crescent Ridge Dairy, Sharon, Massachusetts, Coffee Cookies & Cream

• Mint Ice Cream

First: Chocolate Shoppe Ice Cream, Madison, Wisconsin, Mint Chip

Second: Crescent Ridge Dairy, Sharon, Massachusetts, Mint Chocolate Chip

Third: Stewart’s Shops, Saratoga Springs, New York, Mint Cookie Crumble

• Strawberry Ice Cream

First: Clementine’s Ice Cream, St. Louis, Strawberry Crème

Second: Lochmead Dairy, Junction City, Oregon, Strawberries & Cream

Third: Kwik Trip, La Crosse, Wisconsin, Strawberry Slice

• Open Class With Fruit Ice Cream

First: Cedar Crest Specialties, Cedarburg, Wisconsin, Black Raspberry Chip

Second: Umpqua Dairy, Roseburg, Oregon, Classic Lemon Bar

Third: Chocolate Shoppe Ice Cream, Madison, Wisconsin, Cherry Chocolate Chip

• Open Class With Nuts

First: Belfonte Dairy, Kansas City, Missouri, Black Walnut Premium

Second: King Cone, Plover, Wisconsin, Butter Pecan Kruncher

Third: Stewart’s Shops, Saratoga Springs, New York, Adirondack Bear Paw

• Open Class With Peanut Butter

First: Chocolate Shoppe Ice Cream, Madison, Wisconsin, Yippee Skippee

Second: Hiland Dairy, Springfield, Missouri, Moose Tracks

Third: Clementine’s Ice Cream, St. Louis, Peanut Butter Luva

• Open Class With Caramel

First: Kwik Trip, La Crosse, Wisconsin, Salt Kissed

Second: Hoffman Oberweis Dairy, North Aurora, Illinois, Espresso Caramel Chip

Third: Clementine’s Ice Cream, St. Louis, Salted Cracker Caramel

• Open Class Ice Cream

First: Chocolate Shoppe Ice Cream, Madison, Wisconsin, S’more to Love

Second: Holy Cow Ice Cream Café, Salem, Massachusetts, Ritzy AF

Third: Stewart’s Shops, Saratoga Springs, New York, Mousse Trail

• Ice Cream Novelties (Sandwiches and Bars)

First: Chocolate Shoppe Ice Cream, Madison, Wisconsin, Chocolate Peanut Butter Chipper

Second: Prairie Farms Dairy, Lafayette, Indiana, Black Raspberry Greek Yogurt Bar

Third: Prairie Farms Dairy, Lafayette, Indiana, Strawberry Crunch Ice Cream Cone

• Open Class Sherbet

First: Stewart’s Shops, Saratoga Springs, New York, Mango Dragon Fruit

Second: Belfonte Dairy, Kansas City, Missouri, Raspberry

Third: Hiland Dairy, Springfield, Missouri, Lime

• Frozen Yogurt

First: Clementine’s Ice Cream, St. Louis, Mango Lassi

Second: Stewart’s Shops, Saratoga Springs, New York, Raspberry Fudge Torte

Third: Country View Dairy, Hawkeye, Iowa, Wild Blackberry

• Gelato

First: Gelatissimo USA, Houston, Cookie Butter

Second: Gelatissimo USA, Houston, Chocolate

Third: Gelatissimo USA, Houston, Pistachio

• Healthy Frozen Desserts

First: Hoffman Oberweis Dairy, North Aurora, Illinois, High Protein Strawberry Ice Cream

Second: Chocolate Shoppe Ice Cream, Madison, Wisconsin, NSA Cashews & Caramel

Third: Hoffman Oberweis Dairy, North Aurora, Illinois, High Protein Chocolate Chip Cookie Dough

• Whey

First: Lactalis American Group, Buffalo, New York, Sweet Whey Powder

Second: Prairie Farms Dairy, Davenport, Iowa, Sweet Whey Powder

• Whey Permeate

First: Proliant Dairy Ingredients, Ankeny, Iowa, Whey Permeate - St. Johns, MI

Second: Proliant Dairy Ingredients, Ankeny, Iowa, Whey Permeate - Melrose, MN

Third: Lactalis American Group, Buffalo, New York, Whey Permeate

• Whey Protein Concentrate - 34%

First: First District Association, Litchfield, Minnesota, First District 34% WPC 140

Second: First District Association, Litchfield, Minnesota, First District 34% WPC 112

Third: First District Association, Litchfield, Minnesota, First District 34% WPC 107

• Whey Protein Concentrate - 80%

First: Gallo Global Nutrition, Atwater, California, WPC 80

Second: First District Association, Litchfield, Minnesota, First District 80% Instantized 99

Third: First District Association, Litchfield, Minnesota, First District 80% WPC Instantized 114

• Whey Protein Isolates

First: First District Association, Litchfield, Minnesota, First District WPI Instantized 123

Second: First District Association, Litchfield, Minnesota, First District WPI Instantized 143

Third: First District Association, Litchfield, Minnesota, First District WPI Instantized 167

• Whey Based Sports/Energy Drinks

First: Shamrock Farms, Phoenix, Rockin’ Protein Recovery Chocolate, UHT-ESL

Second: Actus Nutrition, Eden Prairie, Minnesota, Lemonade/Ice Tea Clear Whey Beverage

• Nonfat Dried Milk

First: High Desert Milk, Burley, Idaho, Low Heat Non-Fat Dry Milk

Second: High Desert Milk, Burley, Idaho, Buttermilk Powder

Third: Continental Dairy Facilities, Coopersville, Michigan, Non Fat Dry Milk

• Milk Protein Concentrates/Caseinates

First: High Desert Milk, Burley Idaho, Milk Protein Concentrate 70

• All Other Dairy Powders

First: Land O’Lakes, Kiel, Wisconsin, Specialty White Aged Cheddar Cheese Powder

• Open Class for Creative and Innovative Products

First: Mom’s Yogurt LLC, Madison, Wisconsin, Mom’s Cultured Dairy Snack

Second: Select Custom Solution Southwest LLC, Littlefield, Texas, ImmuniGen Colostrum 3000

Third: Shamrock Farms, Phoenix, Rockin’ Protein Max Shake Cookies ’n Cream, UHT-ESL.

CMN

Canada rejects U.S. trade deal, announces retaliatory tariffs

August 28, 2026

WASHINGTON — After fleeting hope of a trade deal late last week that prompted President Trump to delay scheduled 50% tariffs on certain Canadian goods (see “Trump pauses Canada tariffs for three days pending deal” in last week’s issue of Cheese Market News), Canada turned down the expected trade agreement and this week announced new tariffs against certain U.S. goods in retaliation.

Canada’s Department of Finance issued a statement this week that the United States proposed new terms during negotiations that were “not in Canada’s best interest, basically, asking too much of Canada, and offering too little in return. Canada therefore suspended negotiations rather than accepting a bad deal that would undermine Canadian workers, businesses, strategic sectors and our national interest.”

Meanwhile, President Trump posted on his Truth Social platform that “Canada has been ripping off the United States of America for years. Their ridiculously high tariffs on our Farmers and farm products has made life impossible for these great American Patriots, and has long created a 60 Billion Dollar Deficit between our two Countries.” The post notes that on Jan. 1, tariffs on all Canadian cars, trucks automotive parts and steel will be increased to 50%.

On Tuesday, the White House issued a press release saying that last week, the United States offered Canada “the most preferential market access of any country on Earth, with deep cuts on steel, aluminum, autos, lumber and more. Instead of partnership, Canada chose unreasonable demands, walk-backs and flat-out rejection.”

Also yesterday, Trump issued an executive order to change the name of Lake Ontario to Lake America, effective 30 days from the order.

Starting Aug. 22, after a three-day pause, the previously announced 50% tariffs on about $20 billion worth of a wide range of Canadian goods took effect. In retaliation, Canada announced that effective Sept. 8, it will impose counter-tariffs of 15%, 25% and 50% on U.S. products. These counter-tariffs will focus on sectors — such as steel, dairy, appliances, agricultural equipment, pulp and paper, and electronics — that are most impacted by U.S. tariffs. (See column “Cheese prominent in Canadian trade dispute” in this week's issue.) The Canadian government also is introducing supports to Canadian workers and businesses impacted by U.S. tariffs.

U.S. dairy and ag industry groups urged the Trump administration to continue to stand up for better market access to Canada while also focusing on a resolution.

The National Milk Producers Federation (NMPF) and U.S. Dairy Export Council (USDEC) expressed appreciation to the Trump administration for its continued focus on using all available trade tools to resolve outstanding U.S.-Mexico-Canada Agreement (USMCA) dairy market access issues with Canada. With a 50% tariff on certain Canadian imports taking effect last Saturday, the organizations also urged Canada to return to the negotiating table and prevent further escalation.

“We appreciate the administration’s persistence in standing up for American dairy producers and exporters who have waited far too long for Canada to live up to its promises,” says Krysta Harden, president and CEO of USDEC. “Canada has had plenty of chances to fix its unfair market access practices and close the loopholes it’s used to dodge its dairy commitments under USMCA. This weekend’s action makes clear that patience has run out. We look forward to continuing to work with the administration until Canada resolves these issues and America’s dairy farmers and exporters see the full benefits USMCA promised.”

“This action sends an unmistakable message that Canada’s ongoing disregard for its USMCA dairy commitments carries real consequences,” says Gregg Doud, president and CEO of NMPF. “It’s time for Canada to stop looking for workarounds and instead sit down in good faith to resolve these outstanding USMCA dairy implementation issues. Canadian retaliation would only serve to force the United States’ hand in escalating its leverage. The objective should be for both our countries to prevent increased friction and build on the progress made through weeks of negotiations.”

USDEC and NMPF explain that under USMCA, Canada committed to providing meaningful additional duty-free access for U.S. dairy exports through a series of tariff-rate quotas (TRQs). Canada’s administration of those TRQs has repeatedly resulted in chronic underfill. In addition, Canada has continued to exploit loopholes to sidestep USMCA disciplines on dairy protein exports. The dairy groups consistently have urged the administration to prioritize resolution of both issues as part of the ongoing USMCA Joint Review and continue to call on Canada to come to the table and negotiate in good faith.

Meanwhile, American Farm Bureau President Zippy Duvall warned that the breakdown in talks and imposition of additional damaging tariffs could hurt U.S. farmers.

“Canada has been one of the most important trading partners for U.S. agriculture since our first free trade agreement in 1989. We are concerned that talks with our northern neighbor around a resolution to Section 338 tariffs have fallen apart in the midst of the USMCA review. We strongly urge the U.S. and Canada to return to the negotiating table and find a resolution,” Duvall says.

“Our strong agreements with Canada and Mexico have eliminated nearly all tariffs for U.S. agriculture, allowing the majority of our farm products to enter those markets duty- and quota-free. Additional tariff escalations and subsequent retaliation will hurt U.S. agriculture at a time when farmers and ranchers are already struggling.

“Agricultural exports are a critical component of farm success. More broadly, they create a positive ripple effect across the economy. That’s why we need a de-escalation of tariffs and a renewal of the USMCA that maintains duty-free market access for U.S. agriculture,” he adds.

CMN

July milk production up 2.3% from year ago in major states

August 28, 2026

WASHINGTON — Milk production in the 24 major milk-producing states in July totaled 19.40 billion pounds, up 2.3% from July 2025’s 18.97 billion pounds, according to data released last week by USDA’s National Agricultural Statistics Service (NASS). June revised production for the 24 major states was 19.05 billion pounds, an increase of 124 million pounds or 0.7% from the previous month’s preliminary production estimate. (All figures are rounded. Please see CMN’s Milk Production chart.)

For the entire United States, July milk production was estimated at 20.15 billion pounds, up 2.2% from July 2025’s 19.71 billion pounds.

July production per cow in the 24 major states averaged 2,093 pounds, up 5 pounds from July 2025 and up 36 pounds from June. For the entire United States, production per cow in July is estimated at 2,075 pounds, up 3 pounds from July 2025 and up 33 pounds from June.

NASS reports the number of milk cows on farms in the 24 major states was 9.27 million head in July, up 185,000 head from July 2025 and up 2,000 head from June. In the entire United States, there were an estimated 9.71 million head in July, up 199,000 head from July 2025 and no change from June.

California led the nation’s milk production in July with 3.48 billion pounds of milk, down 0.8% from July 2025. Wisconsin followed with 2.85 billion pounds of milk produced in July, up 2.6% from July 2025.

CMN

Today's Cheese Spot Trading
September 16, 2026

Barrels: $1.4525 (+1 1/4)
Blocks: $1.4325 (-1/4)

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