System in progress for tariff refunds; USTR opens inquiries

March 13, 2026

WASHINGTON — Last week a federal judge ruled companies that paid tariffs imposed by President Trump under the International Emergency Economic Powers Act (IEEPA) are entitled to refunds, as he ordered the government to take immediate steps to process these.

According to news reports, refund lawsuits have been filed by more than 2,000 companies, and the government could owe as much as $175 billion to businesses that paid IEEPA tariffs.

Judge Richard Eaton of the U.S. Court of International Trade in New York issued last week’s ruling following the 6-3 Supreme Court decision that deemed the IEEPA tariffs illegal. (See “Dairy groups, trading partners consider impact of tariff ruling” in the Feb. 27, 2026, issue of Cheese Market News.)

Yesterday, Brandon Lord, executive director of the U.S. Customs and Border Protection (CBP) trade programs department, filed an update required by the judge detailing progress on the system CBP will use to issue the refunds. Lord explained in his filing that CBP is designing a new capability within its system that will include a claim portal, mass processing, review and liquidation/reliquidation and refunds. As of March 11, these four integrated components ranged from 40% to 80% complete, and CBP expects that in its first phase of development, the system will be able to process the majority of formal and informal entries on which IEEPA duties were paid.

Meanwhile, following the Supreme Court ruling, President Trump imposed new across-the-board tariffs of 10%, which he has said will rise to 15%, under Section 122 of the Trade Act of 1974. These tariffs are scheduled to expire July 24, 2026, and will require congressional authorization to be extended beyond that date.

Also this week, U.S. Trade Representative (USTR) Jamieson Greer announced new investigations under Section 301 that could result in additional tariffs. Countries subject to these new investigations include China, the European Union, Singapore, Switzerland, Norway, Indonesia, Malaysia, Cambodia, Thailand, Korea, Vietnam, Taiwan, Bangladesh, Mexico, Japan and India.

There already has been pushback on the new tariffs, as last week a coalition of 22 state attorneys general and the governors of Kentucky and Pennsylvania announced they are suing to stop the Section 122 tariffs. The attorneys general represent Arizona, California, Colorado, Connecticut, Delaware, Illinois, Maine, Maryland, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New Mexico, New York, North Carolina, Rhode Island, Oregon, Vermont, Virginia, Washington and Wisconsin.

The coalition argues in the lawsuit that these new tariffs are illegal because the president does not have the power to impose them. They claim that the president’s use of Section 122 is a clear attempt to escape the Supreme Court’s ruling and that the sudden swings in tariff policy create significant costs for states.               

CMN

Licensed cheese imports down in February from one year ago

March 13, 2026

WASHINGTON — In February, cheese imports into the United States subject to licensing requirements totaled 4.5 million kilograms, down from 5.0 million kilograms in February 2025, according to data released last week by USDA’s
Foreign Agricultural Service.

February licensed imports of Swiss or Emmenthaler with eye formation totaled 880,714 kilograms, down from 1.0 million kilograms in February 2025.

Licensed imports of other Swiss and Emmenthaler totaled 30,010 in February, down from 221,187 kilograms a year earlier.

Italian-type cheese imports subject to licensing requirements totaled 490,118 kilograms in February, up from 378,915 kilograms in February 2025.

February licensed Cheddar imports totaled 367,421 kilograms, down from 449,732 kilograms a year earlier.

February licensed Edam and Gouda imports totaled 295,146 kilograms, down from 352,829 kilograms in February last year.

February licensed imports of American-type cheeses totaled 6,750 kilograms. There were no licensed imports of American-type cheeses in February 2025.

Licensed imports of Blue mold cheeses in February totaled 91,346 kilograms, down from 189,356 kilograms in February 2025.

February licensed imports of other cheese and substitutes for cheese totaled 2.4 million kilograms, only marginally down from licensed imports of other cheese and cheese substitutes in February 2025.

February licensed butter imports totaled 453,696 kilograms, down from 800,066 kilograms in February 2025.

February licensed imports of butter substitutes totaled 158,395 kilograms, down from 243,645 kilograms in February last year.

CMN

USDA raises milk production, cheese, butter price forecasts

March 13, 2026

WASHINGTON — Milk production for 2025 is revised on the latest data reported by USDA’s National Agricultural Statistics Service in the Milk Production report, while revisions to milk supply and use for 2025 reflect revised cold storage data and trade data through December, notes USDA in its latest World Agricultural Supply and Demand Estimates report released Tuesday.

The milk production forecast for 2026 is raised 200 million pounds from last month to 234.7 billion pounds as increases to the dairy cow inventory more than offset slower growth in output per cow, USDA says. Imports projected in 2026 are raised on a fat basis on additional imports of butter but are unchanged on a skim-solids basis. Exports are raised on a fat basis due to higher shipments of butter and cheese, as well as on a skim-solids basis due to higher shipments of cheese and whey products.

Based on recent price strength, 2026 cheese, butter and nonfat dry milk (NDM) price forecasts all are raised for 2026, to $1.615, $1.870 and $1.390 per pound, respectively, USDA says. The whey price forecast is lowered to $0.660 per pound.

The Class III price forecast is unchanged at $16.65 per hundredweight with higher cheese prices offsetting lower whey prices, USDA says. The Class IV price forecast is raised to $17.15 due to the stronger butter and NDM price outlook. The all milk price for 2026 is raised to $19.70 per hundredweight.

CMN

Netherlands’ Beemster Royaal wins World Championship title

March 6, 2026

MADISON, Wis. — Beemster Royaal Grand Cru, a cheese from the Netherlands, yesterday was crowned the 2026 World Champion Cheese. Hosted by the Wisconsin Cheese Makers Association (WCMA) since 1957, the World Championship Cheese Contest is the largest technical dairy products evaluation in the world. A team of 56 internationally renowned judges evaluated all entries over the three-day event, held March 3-5 in Madison, Wisconsin.

A rich, nutty, cow’s milk cheese, Beemster Royaal Grand Cru is made by CONO Kaasmakers in Westbeemster, Netherlands. With a score of 98.68 out of 100 in the final judging round, Beemster Royaal Grand Cru topped 3,375 entries in this year’s World Championship Cheese Contest to win the top prize.

First runner-up in the contest, with a score of 98.45, was Appenzeller Purple Label, an aged Appenzeller made by
Lucas Meier and Käserei Kirchberg in Appenzell, Switzerland. The second runner-up, with a score of 98.41, was an aged washed rind/smear ripened hard cheeses called Alter Fritz made by Hardegger Käse AG in Jonschwil, Switzerland.

“Congratulations go to the team at CONO Kaasmakers for reaching the pinnacle of their craft with a win at the World Championship Cheese Contest, an exceptionally hard feat in a year in which our top finishers were separated by only fractions of a point,” says WCMA Executive Director John Umhoefer. “The caliber of this year’s competition speaks to the dedication of dairy manufacturers the world over to excellence in their craft, and we applaud their work.”

In addition to the top three winners, cheeses rounding out the 20 finalists included: Flagship Reserve made by Beecher’s Handmade Cheese, Seattle; Emmentaler AOP made by Marcus Hengartner and Robin Straub, Village Dairy Rohremoos, Gourmino AG, Lömmenschwil, Switzerland; Mycella 60+ made by Team St. Clemens, Bornsholms Andelsmejeri, St. Clemens, Klemensker, Denmark; Le Châtelain Brie made by Fromagerie du Raival, Lactalis American Group, Raival, France; FriesGoud Young made by A-ware Cheese Heerenveen, Royal A-ware, Heerenveen, Netherlands; Rembrandt 26 Weeks made by Team Lutjewinkel, FrieslandCampina, Lutjewinkel, Netherlands; Gourmino Le Gruyère AOP made by Michael Spycher, Mountain Dairy Fritzenhaus, Gourmino AG, Bern, Switzerland; Mifroma Appenzeller Silver made by Käserei Tschumper, Mifroma USA, Degersheim, Switzerland; Mifroma Alpenhorn made by Urnäscher
Milchspezialitäten, Mifroma USA, Urnäsch, Switzerland; Suncatcher made by Jasper Hill Creamery, Cellars at Jasper Hill, Greensboro, Vermont; Heumilch Traumkäse made by Othmar Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Austria; Gmunder Milk Traukirchner Raclette made by Team Gmunder Molkerei, Gmundner Molkerei GmbH,
Gmunden, Austria; Beemsterlite Medium 30+ made by CONO Kaasmakers, Westbeemster, Netherlands;Kaltbach Goat made by Emmi Kaltbach, Emmi Switzerland AG, Kaltbach, Switzerland; Midnight Moon made by Cypress Grove Cheese, Netherlands; Ojos del Guadiana made by Manchega Ojos del Guadiana, Manchega Ojos del Guadiana, Daimiel, Spain; and Tostado Mixed Milk Cheese Extra Aged made by Queserías Entrepinares S.A.U., Queserías Entrepinares, Valladolid, Spain.

The three top-scoring entries in each category were:

• Cheddar, Mild (0 to 3 months)

First: Winchester Cheddar Team, Lactalis Canada, Winchester, Ontario, Mild Black Diamond Cheddar, 98.9

Second: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, Mild Cheddar Cheese, 98.895

Third: Valley Queen Cheese, Valley Queen Cheese Factory Inc., Milbank, S.D., Valley Queen Mild Cheddar, 98.8

• Cheddar, Medium (3 to 6 months)

First: Team Chateaugay 4, Cabot Creamery Cooperative, Chateaugay, New York, Cabot Medium Cheddar, 98.75

Second: Dutt Zackary, Glanbia Nutritionals, Twin Falls, Idaho, Cheddar Medium, 98.05

Third: Michael Schroeder, Agropur Weyauwega, Weyauwega, Wisconsin, Cheddar Cheese, 98.045

• Cheddar, Sharp (6 months to 1 year)

First: Wynyard, Fonterra Brands (Australia), Wynyard, Australia, Australia Cheddar Cheese - NZMP, 99.575

Second: Tirlan Wexford, Ornua Cooperative Ltd., Wexford, Ireland, Mature Cheddar, 99.325

Third: Stanhope, Fonterra Brands (Australia), Stanhope, Australia, AustraliaCheddar Cheese - NZMP, 99.275

• Cheddar Aged 1-2 Years

First: Charles Henn, Agropur Weyauwega, Weyauwega, Wisconsin, Cheddar Cheese, 99.125

Second: Team Girgarre, Australian Consolidated Milk Pty Ltd., Girgarre, Australia, Girgarre Cheddar Cheese, 99.065

Third: Balderson Cheddar Team, Lactalis Canada, Winchester, Ontario, Extra Old Balderson, 99.01

• Cheddar Aged 2 Years or Longer

First: Kiel Cheesemakers, Land O’Lakes, Kiel, Wisconsin, Land O’Lakes Aged Cheddar, 98.55

Second: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, Cheddar, Aged Two Years, 98.4

Third: Kiel Production Team, Land O’Lakes, Kiel, Wisconsin, Land O’Lakes Aged Cheddar, 98.3

• Traditional Waxed Cheddar

First: Team Deer Creek, Deer Creek, Kiel, Wisconsin, Deer Creek The Imperial Buck, 97.85

Second: Sam Barbercheck - Team Henning, Henning Cheese, Kiel, Wisconsin, Henning’s Aged Cheddar, 97.45

Third: Team Deer Creek, Deer Creek, Kiel, Wisconsin, Deer Creek The Wild Stag, 97.15

• Natural Rinded Cheddar

First: Beecher’s Handmade Cheese, Seattle, Flagship Reserve, 99.3

Second: Arethusa Cheese Team, Arethusa Farm Dairy, Bantam, Connecticut, Arethusa Tapping Reeve, 99.15

Third: Cabot Cooperative Creamery, Jasper Hill Farm, Greensboro, Vermont, Cabot Clothbound Cheddar, 99.125

• Open Class: Cheddar Style

First: Team Cabot 17, Cabot Creamery Cooperative, Cabot, Vermont, Cabot Alpine Cheddar, 98.875

Second: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, Gran Matura, 98.625

Third: Arethusa Cheese Team, Arethusa Farm Dairy, Bantam, Connecticut, Arethusa Tapping Reeve, 98.475

• Colby

First: Meister Team 2, Meister Cheese Co., Muscoda, Wisconsin, Colby, 99.5

Second: Meister Team 1, Meister Cheese Co., Muscoda, Wisconsin, Colby, 99.45

Third: Strbac Nikola, Glanbia Nutritionals, Twin Falls, Idaho, Colby, 99.445

• Monterey Jack

First: AMPI Jim Falls Cheese Team, Associated Milk Producers Inc. Jim Falls, Jim Falls, Wisconsin, AMPI Monterey Jack, 99.4

Second: Team Cabot 41, Cabot Creamery Cooperative, Cabot, Vermont, Cabot Monterey Jack, 99.225

Third: Meister Team 1, Meister Cheese Co., Muscoda, Wisconsin, Monterey Jack, 99.1

• Marbled Curd Cheese

First: Team Nasonville Dairy Inc., Nasonville Dairy Inc., Marshfield, Wisconsin, Marbled Colby Jack, 98.755

Second: Madrid Cheril, Glanbia Nutritionals, Twin Falls, Idaho, Colby Jack, 98.75

Third: Team MWC, MWC, St. Johns, Michigan, Colby Jack, 98.65

• Baby Swiss Style

First: Guggisberg Cheese, Sugarcreek, Ohio, Guggisberg Cheese Ziller with rind, 96.65

Second: Guggisberg Cheese, Sugarcreek, Ohio, Guggisberg Cheese Ziller with rind, 96.55

Third: Guggisberg Cheese DV team, Guggisberg Cheese, Millersburg, Ohio, Guggisberg Cheese Ziller, 96.5

• Rinded Swiss Style

First: Markus Hengartner/Robin Straub, Village Dairy Rohrenmoos, Gourmino AG, Lömmenschwil, Switzerland, Gourmino Emmentaler AOP Village Dairy Rohrenmoos, 98.6

Second: Dorfkäserei Thundorf Ruedi Studerus, Dorfkäserei Thundorf, Thundorf, Switzerland, Emmentaler Switzerland AOP, 98.55

Third: Stefan Haldner, Village Dairy Sommeri, Gourmino AG, Sommeri, Switzerland, Gourmino Emmentaler AOP Village Dairy Sommeri, 98.3

• Rindless Swiss Style Cheese

First: Guggisberg Cheese, Sugarcreek, Ohio, Guggisberg Swiss Cheese, 97.1

Second: Pearl Valley Cheese, Fresno, Ohio, Pearl Valley Swiss Cheese Block, 96.055

Third: Guggisberg Cheese, Sugarcreek, Ohio, Guggisberg Swiss Cheese, 96.05

• Mozzarella

First: Jared Post, BelGioioso Cheese Inc., Denmark, Wisconsin, BelGioioso Low Moisture Whole Milk Mozzarella, 98.99

Second: Jeremy Robinson, Agropur Luxemburg, Luxemburg, Wisconsin, Low Moisture Whole Milk Cheese, 98.515

Third: Appleton Team (Pat White), Foremost Farms Appleton, Appleton, Wisconsin, Mozzarella LMWM, 98.35

• Mozzarella, Part Skim

First: Team Lake Norden, Agropur, Lake Norden, South Dakota, Agropur Low Moisture Part Skim Mozzarella, 98.6

Second: Day Shift Team, Dairy Farmers of America-Turlock, Turlock, California, California Gold Low Moisture Part-Skim Mozzarella, 98.1

Third: Team Lake Norden, Agropur, Lake Norden, South Dakota, Agropur Low Moisture Part Skim Mozzarella, 97.85

• Fresh Mozzarella

First: Team Caputo, Caputo Cheese, Melrose Park, Illinois, Caputo Bocconcini, 99.295

Second: Calabro Team, Calabro Cheese, East Haven, Connecticut, Ovoline, 99.14

Third: Team Caputo, Caputo Cheese, Melrose Park, Illinois, Caputo Ovolini, 98.995

• Burrata

First: Calabro Team, Calabro Cheese, East Haven, Connecticut, Burratina, 99.7

Second: Delizia SpA, La Mozzarella, Noci, Italy, Burrata gr.150 Deliziosa, 99.5

Third: Robert Wheeler, BelGioioso Cheese Inc., Denmark, Wisconsin, BelGioioso Burrata, 99.35

• Provolone, Mild

First: Burnett Dairy Grantsburg Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Fancy Brand Mild Provolone, 99.335

Second: Burnett Dairy Grantsburg Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Fancy Brand Mild Provolone, 99.295

Third: Pat Doell, Agropur Luxemburg, Luxemburg, Wisconsin, Provolone Cheese, 99.245

• Provolone, Aged

First: Burnett Dairy Grantsburg Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Fancy Brand Aged Provolone, 99.175

Second: Team Pennland, Pennland Pure, Hancock, Maryland, Pennland Pure Aged Provolone, 98.85

Third: Burnett Dairy Grantsburg Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Fancy Brand Aged Provolone, 98.75

• Provolone, Smoked

First: Pat Doell, Agropur Inc., Luxemburg, Wisconsin, Smoked Provolone Cheese, 97.75

Second: Global Foods International Inc., Schiller Park, Illinois, Naturally Oven-Smoked Provolone, 97.65

Third: Cheesemaker Daniel Wavrin, Ferndale Farmstead, Ferndale, Washington, Farmstead Smoked Provolone, 96.95

• String Cheese

First: Francisco Ochoa, Don Froylan Creamery, Salem, Oregon, Hand Stretched String Cheese, 99.55

Second: The Blue Cheese Bruisers, Great Lakes Cheese Hiram, Hiram, Ohio, String Part Skim Mozzarella Cheese, 99.4

Third: Adam Kleuskens, Agropur Little Chute, Little Chute, Wisconsin, Low Moisture Mozzarella, String Cheese, 99.35

• Asiago

First: Lake Country Dairy, Lake Country Dairy/Schuman Cheese, Turtle Lake, Wisconsin, Cello Extra Aged Asiago, 98.1

Second: Lake Country Dairy, Lake Country Dairy/Schuman Cheese, Turtle Lake, Wisconsin, Cello Asiago, 97.5

Third: Natural Team, Yancey’s Fancy, Corfu, New York, Chastinet Asiago, 96.55

• Parmesan

First: CheeseItaly, Caseificio il Battistero - CheeseItaly, Varano de Melegari (Parma), Italy, Parmigiano Reggiano di Montagna, 99.25

Second: Joel Bretl, BelGioioso Cheese Inc., Denmark, Wisconsin, BelGioioso American Grana, 98.15

Third: CheeseItaly, 4 Madonne Caseificio dell’Emilia - CheeseItaly, Modena, Italy, Parmigiano Reggiano 4 Madonne, 98.145

• Ricotta

First: Montena Taranto Foods, Ridgefield, New Jersey, Old Fashioned Montena Taranto, 98.9

Second: Calabro Team, Calabro Cheese, East Haven, Connecticut, Hand Dipped Ricotta, 98.5

Third: El Mexicano, Marquez Brothers International Inc., Hanford, California, El Mexicano Requeson, 98.15

• Cottage Cheese

First: Quincy Team, Prairie Farms, Quincy, Illinois, Prairie Farms 4% Small Curd Cottage Cheese, 99.25

Second: Quincy Team, Prairie Farms, Quincy, Illinois, Prairie Farms Large Curd 4% Cottage Cheese, 98.65

Third: Team Umpqua, Umpqua Dairy Products Co., Roseburg, Oregon, Umpqua Dairy Small Curd Cottage Cheese, 98.4

• Cottage Cheese, Reduced or Low Fat

First: Team Umpqua, Umpqua Dairy Products Co., Roseburg, Oregon, Umpqua Dairy Low Fat Cottage Cheese, 98.9

Second: Team Umpqua, Umpqua Dairy Products Co., Roseburg, Oregon, Umpqua Dairy Low Fat Cottage Cheese, 98.35

Third: Westby Cooperative Creamery, Westby Creamery, Westby, Wisconsin, Westby 2% Small Curd Cottage Cheese, 97.65

• Feta

First: Team Nasonville Dairy Inc., Nasonville Dairy Inc., Marshfield, Wisconsin, Feta in Brine, 97.4

Second: Lactalis Belmont, Lactalis USA Belmont, Belmont, Wisconsin, Président Feta, 96.7

Third: Steve Monacelli, Agropur, Weyauwega, Wisconsin, Feta Cheese, 96.55

• Feta, Flavored

First: Tom Salzwedel, Klondike Cheese, Monroe, Wisconsin, Odyssey Mediterranean Feta in Brine, 99.05

Second: Steve Webster, Klondike Cheese, Monroe, Wisconsin, Odyssey Peppercorn Feta in Brine, 98.75

Third: Matt Erdley, Klondike Cheese, Monroe, Wisconsin, Odyssey Tomato & Basil Feta in Brine, 98.65

• Brick & Muenster

First: Matt Henze, Decatur Dairy Inc., Brodhead, Wisconsin, Decatur Dairy Muenster, 99.3

Second: Team Chateaugay 21, Cabot Creamery Cooperative, Chateaugay, New York, Cabot Muenster, 99.275

Third: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Decatur Dairy Muenster, 99.255

• Havarti

First: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Decatur Dairy Havarti, 99.325

Second: Decatur Cheesemakers, Decatur Dairy Inc., Brodhead, Wisconsin, Decatur Dairy Havarti, 99.25

Third: Matt Henze, Decatur Dairy Inc., Brodhead, Wisconsin, Decatur Dairy Havarti, 99.15

• Havarti, Flavored

First: Decatur Cheesemakers, Decatur Dairy Inc., Brodhead, Wisconsin, Decatur Dairy Dill Havarti Cheese, 99.05

Second: Matt Henze, Decatur Dairy Inc., Brodhead, Wisconsin, Decatur Dairy Dill Havarti Cheese, 98.8

Third: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Decatur Dairy Dill Havarti Cheese, 98.65

• Gorgonzola

First: Team St. Clemens, Bornholms Andelsmejeri, St. Clemens, Klemensker,Denmark, Mycella 60+, St. Clemens, 99.025

Second: Granarolo, Novara, Italy, Mario Costa Gorgonzola Piccante, 98.75

Third: Granarolo, Novara, Italy, Mario Costa Gorgonzola PDO Dolce, 98.745

• Blue Veined Cheeses

First: Team St. Clemens, Bornholms Andelsmejeri, St. Clemens, Klemensker,Denmark, Danish Blue cheese 60+, St. Clemens, 99.45

Second: Høgelund Mejeri, Arla Foods, Vojens, Denmark, Danablu 60+ PGI, 99.25

Third: Team St. Clemens, Bornholms Andelsmejeri, St. Clemens, Klemensker, Denmark, Danish Blue cheese 50+, St. Clemens, 99.15

• Blue Veined Cheeses with Exterior Molding

First: Jasper Hill Creamery, Jasper Hill Farm, Greensboro, Vermont, Bayley Hazen Blue , 99.125

Second: Berrys Creek Gourmet Cheese Pty Ltd., Fish Creek, Australia, Tarwin Blue, 98.625

Third: Kuba Hemmerling, Point Reyes Farmstead Cheese, Petaluma, California, Point Reyes Bay Blue, 98.275

• Open Class: Cheeses with Blue Molding

First: Kuba Hemmerling, Point Reyes Farmstead Cheese, Petaluma, California, Point Reyes Fennel Blue, 99.1

Second:Rogue Creamery Blue Make Team, Rogue Creamery, Central Point, Oregon, Rogue River Blue Cheese, 98.95

Third: Kurt Kroissl/Auer Maria, Berglandmilch eGen, Gröbming, Austria, Schärdinger Österkron, 98.4

• Brie

First: Fromagerie du Raival, Lactalis American Group Inc., Raival, France, Le Châtelain Brie, 98.55

Second: Old Europe Cheese Team, Old Europe Cheese, Benton Harbor, Michigan, 8-ounce Reny Picot Wheel, 98.05

Third: Boxcarr Handmade Cheese, Cedar Grove, North Carolina, Cottonbell, 98.045

• Camembert

First: Hitomi Matsumaru, Kamikawa Kitchen, Kamikawa-cho, Japan, Camembert Kiyomi, 98.65

Second: Arethusa Cheese Team, Arethusa Farm Dairy, Bantam, Connecticut, Camembert, 98.35

Third: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, Mayfly, 97.95

• Open Class: Soft Ripened Cheeses

First: Jasper Hill Creamery FVC, Jasper Hill Farm, Greensboro, Vermont, Sherry Gray, 99.625

Second: Jasper Hill Creamery FVC, Jasper Hill Farm, Greensboro, Vermont, Harbison, 99.1

Third: Team Médard, Fromagerie Médard, St. Gédéon, Quebec, Rang des îles, 99.075

• Open Class: Soft Ripened Cheeses, Flavored

First: Cowgirl Creamery, Petaluma, California, Cowgirl Creamery Pierce Point, 99.525

Second: Nozomu Miyajima, Kyodogakusha Shintoku Farm, Shintoku-cho, Japan, Sakura, 99.5

Third: MouCo Cheese Makers, MouCo Cheese Co., Fort Collins, Colorado, MouCo Truffello, 98.85

• Edam

First: Arla-USA Team, Arla Foods, Kaukauna, Wisconsin, Edam, 98.38

Second: Team Marum, Royal FrieslandCampina, Marum, Netherlands, Corona Edam, 98.12

Third: Kurt Kroissl/Auer Maria, Berglandmilch eGen, Voitsberg, Austria, Bon Alpi Edam ball, 97.96

• Gouda, Young (less than 3 months)

First: A-ware Cheese Heerenveen, Royal A-ware Food Group B.V., Heerenveen, Netherlands, FriesGoud Young, 99.7
Second: De Graafstroom,
Bleskensgraaf, Netherlands, Blesckens Finest Jong, 99.55

Third: Team Lutjewinkel, Velder, Lutjewinkel, Netherlands, Lutjewinkel 1916 Verfijnd & Romig, 99.35

• Gouda, Mature (3-10 months)

First: Team Lutjewinkel, Royal FrieslandCampina, Lutjewinkel,
Netherlands, Rembrandt 26 weeks, 99.3

Second: Team Steenderen,
Royal FrieslandCampina, Steenderen,
Netherlands, Bronckhorster Extra
Matured, 99.1

Third: Old Amsterdam Westland Cheese, Bleskensgraaf, Netherlands, Old Amsterdam Matured, 99.0

• Gouda, Aged (10-18 months)

First: Van der Heiden Kaas,
Bodegraven, Netherlands, Holland Delta - 1 Year Old, 99.45

Second: Vandersterre Holland BV, Saputo Cheese USA, Meerkerk,
Netherlands, Prima Donna Maturo, 99.25

Third: CONO Kaasmakers,
Westbeemster, Netherlands, Beemster Royaal Grand Cru, 99.245

• Gouda, Extra Aged (over 18 months)

First: Team Lutjewinkel, Velder, Lutjewinkel, Netherlands, Lutjewinkel 1916 Intense & Royaal, 99.74

Second: Arethusa Cheese Team, Arethusa Farm Dairy, Bantam, Connecticut, Europa, 99.675

Third: Team Lutjewinkel, Velder, Lutjewinkel, Netherlands, Noord-Holland Gouda PlanetProof Extra Aged PDO, 99.64

• Gouda, Flavored
First: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Honey Clover, 98.6

Second: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Cumin, 98.4

Third: Van der Heiden Kaas, Specialties Inc., Reuven, New Jersey, Hollandic Tri-Color Gouda, 98.395

• Gouda, Smoked

First: CONO Kaasmakers, Westbeemster, Netherlands, Beemster Smoked, 99.05

Second: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Smoked, 97.7

Third: Global Foods International Inc., Schiller Park, Illinois, Naturally Oven-Smoked Gouda, 97.65

• Latin American Style Fresh Cheeses

First: La Vaquita Inc., Dairy Farmers of America, Houston, La Vaquita Queso Fresco, 99.8

Second: Quesos Navarro Team, Quesos Navarro, Tepatitlan, Mexico, Panela Navarro, 99.75

Third: El Mexicano, Marquez Brothers International Inc., Hanford, California, El Mexicano Queso Fresco Casero, 99.705

• Latin American Style Melting Cheeses

First: Zach Hagen, V&V Supremo Foods - Browntown, Browntown, Wisconsin, Queso Chihuahua, 99.45.

Second: Team Arena, V&V Supremo Foods - Arena, Browntown, Wisconsin, Queso Chihuahua, 99.315.

Third: Kylie Schriever, Pennland Pure, Hancock, Maryland, Pennland Pure Oaxaca, 99.3

• Latin American Style Hard Cheeses

First: El Mexicano, Marquez Brothers International Inc., Hanford, California, El Mexicano Queso Cotija, 98.5

Second: Francisco Ochoa, Don Froylan Creamery, Salem, Oregon, Don Froylan Creamery Queso Cotija, 97.6

Third: Team Chicago, V&V Supremo Foods - Chicago, Chicago, Cotija Wheel, 97.375

• Gruyere

First: Michael Spycher, Moutain Dairy Fritzenhaus, Gourmino AG, Mountain Dairy Fritzenhaus, Bern, Switzerland, Gourmino Le Gruyère AOP Surchoix Mountain Dairy Fritzenhaus, 99.425

Second: Fromagerie de Semsales, Fromage Gruyère SA, Semsales, Switzerland, Le Gruyère AOP Classique 6 months, 99.125

Third: Fromagerie Grangettes, Fromage Gruyère SA, Grangettes, Switzerland, Le Gruyère AOP “1655” Extra aged 18 months, 99.075

• Appenzeller, Young

First: Käserei Tschumper, Mifroma USA, Degersheim, Switzerland, Mifroma Appenzeller Silver, 99.3

Second: Peter Gantenbein, 5237 - Käserei Riethof, SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Silver Label, 98.7

Third: Tim Länzlinger, 5136 - Käserei Säntisblick, SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Silver Label, 98.55

• Appenzeller, Aged

First: Lucas Meier, 5088 - Käserei Kirchberg, SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Purple Label, 99.1

Second: Urs Buchegger 5137 Appenzeller Schaukäserei AG, SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Black Label, 98.95

Third: Hans Eberle, 5098 - Käserei Muolen, SO Appenzeller Käse GmbH, Appenzell, Switzerland, Appenzeller Black Label, 98.85

• Open Class: Alpine Cheeses

First: Urnäscher Milchspezialitäten, Mifroma USA, Urnäsch, Switzerland, Mifroma Alpenhorn, 99.8

Second: Claude-Henri Favre CF/29, Coopérative des Producteurs de
Fromages d’Alpages L’Etivaz, L’Etivaz, Switzerland, L’Etivaz AOP Intense, 99.75

Third: Othmar Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Austria, Bio Jausenkäse, 99.655

• Washed Rind/Smear Ripened Soft Cheeses

First: Ima Noriko, IMAFARM cheesefactory, Nasu-cho, Japan, Rinndou, 99.525

Second: Jasper Hill Creamery FVC, Jasper Hill Farm, Greensboro, Vermont, Willoughby, 99.25

Third: Arethusa Cheese Team, Arethusa Farm Dairy, Bantam, Connecticut, Diva, 99.075

• Washed Rind/Smear Ripened Semi-soft (Semi-hard) Cheeses, Young (less than 4 months)

First: Fromages Spielhofer, St. Imier, Switzerland, Chaux d’Abel, 99.58

Second: Team Gmundner Molkerei, Gmundner Molkerei GmbH, Gmunden, Austria, Gmundner Milch Salzkammergut, 99.43

Third: Franz Scheuber, Fläcke-Chäsi Beromünster, Beromünster, Switzerland, Blüemli-Chäs, 99.405

• Washed Rind/Smear Ripened Semi-soft (Semi-hard) Cheeses, Aged (over 4 months)

First: Hardegger Käse AG, Jonschwil, Switzerland, Alter Fritz, 99.25

Second: Roland Rüegg, Gourmino AG, Wildberg, Switzerland, Schwarzer Tilsiter Wildberger Tilsiter black label, 99.105

Third: Fromages Spielhofer, St. Imier, Switzerland, Tête de Moine AOP Spielhofer, 99.1

• Washed Rind/Smear Ripened Hard Cheeses, Mature (less than 9 months)

First: Jasper Hill Creamery, Jasper Hill Farm, Greensboro, Vermont, Suncatcher, 99.325

Second: Paul Koller, Urnäscher Milchspezialitäten AG, Urnäsch, Switzerland, Urnäscher Hornkuhkäse, 98.975

Third: Othmar Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Austria, Steirischer Bergkäse, 98.5

• Washed Rind/Smear Ripened Hard Cheeses, Extra Aged (over 9 months)

First: Othmar Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Austria, Heumilch Traumkäse, 99.75

Second: Paul Koller, Urnäscher Milchspezialitäten AG, Urnäsch, Switzerland, Urnäscher Bergdiamant, 99.675

Third: Timon and Peter Vogel, Vogel Käsehandwerk GmbH, Schoenholzerswilen, Switzerland, du père, 99.625

• Raclette

First: Team Gmundner Molkerei, Gmundner Molkerei GmbH, Gmunden, Austria, Gmundner Milch Traunkirchner Raclette, 99.375

Second: Kurt Kroissl/Auer Maria, Berglandmilch eGen, Voitsberg, Austria, Schärdinger Raclette, 98.85

Third: Emmi Landquart, Emmi Switzerland AG, Landquart,
Switzerland, Emmi Raclette, 98.845

• Raclette Flavored

First: Strähl Käse AG, Siegershausen, Switzerland, Raclette Kräuter, 99.1

Second: Decurtins Noemi, Seiler Käserei AG, Giswil, Switzerland, Seiler Raclette Tasmanischer Pfeffer, 98.75

Third: Strähl Käse AG, Siegershausen, Switzerland, Raclette Geräuchert, 98.6

• Wine/Spirits Washed Rind/Smear Ripened Cheeses

First: Othmar Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Austria, Bio Weinkäse, 98.55

Second: Othmar Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Austria, Weinkäse, 98.5

Third: Roland Rüegg, Gourmino AG, Wildberg, Switzerland, Rusty Rider Rostiger Ritter, 98.35

• Pepper Flavored Monterey Jack, Mild Heat

First: Dalhart, Hilmar Cheese, Dalhart, Texas, Pepper Jack, 99.325

Second: Dalhart, Hilmar Cheese, Dalhart, Texas, Pepper Jack, 98.925

Third: Dalhart, Hilmar Cheese, Dalhart, Texas, Pepper Jack, 98.9

• Pepper Flavored Monterey Jack, Medium Heat

First: Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, Medium Heat Pepper Jack, 98.65

Second: Adam Idris, Glanbia Nutritionals, Twin Falls, Idaho, Sweet Heat Habanero MJ, 98.55

Third: Gonzalez Josue, Glanbia Nutritionals, Twin Falls, Idaho, Sweet Heat Habanero MJ, 98.35

• Pepper Flavored Monterey Jack, High Heat

First: Gomez Santiago, Glanbia Nutritionals, Twin Falls, Idaho, Red & Green Habanero MJ, 99.37

Second: Team Menomonie 1, Ellsworth Cooperative Creamery, Menomonie, Wisconsin, Ellsworth Habanero Ghost Jack, 99.205

Third: Coates Derrick, Glanbia Nutritionals, Twin Falls, Idaho, Sweet Heat Habanero MJ, 99.2

• Open Class: Pepper Flavored Cheese, Mild Heat

First: Kerimova Lala, Glanbia Nutritionals, Twin Falls, Idaho, Chipotle Color Cheddar, 99.45

Second: Arla-USA Team, Arla Foods, Kaukauna, Wisconsin, Castello - Chipotle Gouda, 99.4

Third: Arla-USA Team, Arla Foods, Kaukauna, Wisconsin, Castello - Chipotle Gouda, 99.395

• Open Class: Pepper Flavored Cheese, Medium Heat

First: CONO Kaasmakers,
Westbeemster, Netherlands, Beemster Hatch Pepper, 99.75

Second: Hopper Joshua, Glanbia Nutritionals, Twin Falls, Idaho, Red & Green Habanero Colby Jack, 99.745

Third: Fabio Portella, Floridia Cheese Pty Ltd., Thomastown, Australia, Floridia Cheese P L Pecorino Red Chilli, 99.725

• Open Class: Pepper Flavored Cheese, High Heat

First: Team Deer Creek, Deer Creek, Kiel, Wisconsin, Deer Creek The Rattlesnake, 99.175

Second: Zach Henning - Team Henning, Henning Cheese, Kiel, Wisconsin, Henning’s Dragons Breath Cheddar, 98.95

Third: Sam Barbercheck - Team Henning, Henning Cheese, Kiel, Wisconsin, Henning’s Mango Fire Cheddar, 98.75

• Open Class: Soft Cheeses

First: Fresco Cheese, Burleigh Heads, Australia, Fresco Mascarpone Cheese, 99.625

Second: Tomasoni Formaggi, La Mozzarella, Breda di Piave, Italy, Stracchino Tomasoni, 99.6

Third: Just Creamery, 2goodFarm, Wilton, California, Paneer Cheese Just Creamery, 99.45

• Open Class: Soft Cheeses, Flavored

First: Anthony Mongiello, Formaggio Italian Cheese Specialties, Hurleyville, New York, Marinated Mozzarella Cup, 99.625

Second: Lake Country Dairy, Lake Country Dairy/Schuman Cheese, Turtle Lake, Wisconsin, Cello Madagascar Vanilla Mascarpone, 99.6

Third: Dane Huebner, Village Cheeseworks, Marshall, Virginia, Peach Cow Cheese, 99.2

• Open Class: Semi-soft Cheeses

First: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Golden Young, 99.475

Second: Team Gmundner Molkerei, Gmundner Molkerei GmbH, Gmunden, Austria, Gmundner Milch Traunsteinkönig, 99.175

Third: Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, Golden Mature, 99.1

• Open Class: Semi-soft Cheeses, Flavored

First: Team Arena, Arena Cheese, Arena, Wisconsin, Toasted Onion Jack, 98.975

Second: Leelanau Cheese, Norwood Centennial Farms, Suttons Bay, Michigan, Beer Me, Jack!, 98.4

Third: Fabian Spielhofer, Brülisauer Käse AG, Künten, Switzerland, Gewürz Taler, 98.375

• Open Class: Hard Cheeses

First: CONO Kaasmakers, Westbeemster, Netherlands, Beemster Royaal Grand Cru, 99.47

Second: Team Henri Willig, Kaasmakerij Henri Willig, Heerenveen, Netherlands, Hooidammer Bio Supreme Cow, 98.945

Third: Team Steenderen, Royal FrieslandCampina, Steenderen, Netherlands, Parrano Robusto, 98.5

• Open Class: Hard Cheeses, Flavored

First: Team Deer Creek, Deer Creek, Kiel, Wisconsin, Deer Creek The
Carawaybou, 99.05

Second: Burnett Dairy Grantsburg Team, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Wood River
Creamery Black Truffle Cheddar Gruyere, 98.7

Third: Shullsburg Creamery Team, Prairie Farms, Shullsburg, Wisconsin, Bourbon Barrel Cracked Black Pepper Cheddar, 98.5

• Open Class: Semi-soft Cheeses with Natural Rind

First: Fabian Spielhofer, Brülisauer Käse AG, Künten, Switzerland, Biocella, 98.725

Second: Johannes Schefer/Andreas Hinterberger, Berg-Käserei Gais AG, Gais, Switzerland, Rustico Nostrano, 98.45

Third: Mattia Rossi, Chascharia Val Müstair, Müstair, Switzerland, Chavalatsch, 98.275

• Open Class: Hard Cheeses with Natural Rind

First: Ai Hitomi, Cheese Koubou Nasunomori, Nasushiobara-shi, Japan, Mori No Cheese Choujyuku, 98.25

Second: Erich Keller/Tobias Züger, Keller-Käse GmbH, Tiergartenstrasse 6, Altendorf, Switzerland, Schwarze Mamba,98.1

Third: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, St. Malachi Reserve, 97.5

• Open Class: Smoked Soft and Semi-soft Cheeses

First: Calabro Team, Calabro Cheese Corp., East Haven, Connecticut, Smoked Burrata, 99.1

Second: Team Lioni, Lioni Latticini, Inc., Union, New Jersey, Lioni Stracciatella Affumicata, 99.0

Third: Team Gmundner Molkerei, Gmundner Molkerei GmbH, Gmunden, Austria, Gmundner Milch Traunsteiner Rauchkäse, 98.85

• Open Class: Smoked Hard Cheeses

First: Global Foods International Inc., Schiller Park, Illinois, Naturally Oven-Smoked Gruyère, 99.45

Second: Tillamook, Tillamook, Oregon, Tillamook Hickory Smoked Extra Sharp White Cheddar, 99.4

Third: Meister Team 2, Meister Cheese Co., Muscoda, Wisconsin, Beechwood Smoked Cheddar, 98.77

• Open Class: Cheese Curds

First: Matt Henze, Decatur Dairy Inc., Brodhead, Wisconsin, Oaxaca Cheese Curd, 99.6

Second: Dennis Trachte, Lynn Dairy Inc., Granton, Wisconsin, Regular Cheese Curds, 99.3

Third: Steve Stettler, Decatur Dairy Inc., Brodhead, Wisconsin, Muenster Cheese Curd, 99.25

• Open Class: Cheese Curds, Flavored

First: Team Nasonville Dairy North, Nasonville Dairy Inc., Curtiss, Wisconsin, Garlic and Dill Cheese Curds, 99.515

Second: Team Arena, Arena CheeseArena, Wisconsin, Buffalo Curd, 99.33

Third: LaGrander’s Team #1, LaGrander’s Hillside Dairy Inc., Stanley, Wisconsin, LaGrander’s Garlic and Herb Cheese Curds, 99.315

• Reduced Fat Soft & Semi-soft Cheeses

First: CONO Kaasmakers, Westbeemster, Netherlands, Beemsterlite Medium 30+, 99.0

Second: Luana Team, Prairie Farms, Luana, Iowa, Neufchatel, 98.65

Third: Kristi Wuthrich, Klondike Cheese, Monroe, Wisconsin, Odyssey Reduced Fat Feta in Brine, 98.645

• Reduced Fat Hard Cheeses

First: Team Steenderen, Royal FrieslandCampina, Steenderen, Netherlands, Steenderen 35+, 99.075

Second: De Graafstroom, Bleskensgraaf, Netherlands, De Graafstroom 30+ Oud, 99.05

Third: Team Lutjewinkel, Velder, Lutjewinkel, Netherlands, Noord-Holland Gouda 35+ matured PDO, 98.65

• Lowfat Cheeses

First: Dave Buholzer, Klondike Cheese, Monroe, Wisconsin, Odyssey Fat Free Feta in Brine, 99.0

Second: Ariel Graveen, Agropur Weyauwega, Weyauwega, Wisconsin, Fat Free Feta Cheese, 98.45

Third: Steve Webster, Klondike Cheese, Monroe, Wisconsin, Odyssey Lowfat Feta in Brine, 97.85

• Reduced Sodium Cheeses

First: Team Lutjewinkel, Velder, Lutjewinkel, Netherlands, Noord-Holland Gouda Young Matured PDO, 98.5

Second: Team Gmundner Molkerei, Gmundner Molkerei GmbH, Gmunden, Austria, Gmundner Milch Stoderer Rauchkäse, 98.45

Third: Pat Doell, Agropur, Luxemburg, Wisconsin, Reduced Sodium Provolone Cheese, 98.35

• Cold Pack Cheese

First: Widmer’s Cheese Cellars Team, Widmer’s Cheese Cellars, Inc., Theresa, Wisconsin, Brick Spread, 98.7

Second: Marieke Gouda & Pine River Teams, Marieke Gouda, Thorp, Wisconsin, Marieke Gouda Original Cheese Spread, 98.5

Third: Burnett Dairy Grantsburg Team & Pine River, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Wood River Creamery Original Cheddar Gruyere Spreadable Cheese, 98.3

• Cold Pack Cheese, Flavored

First: Pine River Pre-Pack, Masters Gallery Foods, Inc., Newton, Wisconsin, Rebel Kent Amber Ale Beer Cheese Spread, 99.6

Second: Burnett Dairy Grantsburg Team & Pine River, Burnett Dairy Cooperative, Grantsburg, Wisconsin, Wood River Creamery Black Truffle Cheddar Gruyere Spreadable Cheese, 99.15

Third: Meister Team, Meister Cheese Co., Muscoda, Wisconsin, Bruschetta Jack Cheese Spread, 99.145

• Cream Cheese

First: Kraft Heinz Beaver Dam, Beaver Dam, Wisconsin, Philadelphia Cream Cheese, 99.2

Second: Philadelphia - Lowville NY, Kraft Heinz, Lowville, New York, Philadelphia, 98.875

Third: Philadelphia - Lowville NY, Kraft Heinz, Lowville, New York, TempTee Whipped Cream Cheese Spread, 98.775

• Cream Cheese Spreads

First: Manuel Viaño Illodo, Lacteas Castellano Leonesas. S.A., Fresno De La Ribera, Spain, Queso Crema Para Untar Finas Hierbas, 99.1

Second: Tillamook, Shippensburg, Pennsylvania, Tillamook Seriously Strawberry Farmstyle Cream Cheese Spread, 99.05

Third: Kraft Heinz Beaver Dam, Beaver Dam, Wisconsin, Philadelphia Reduced Fat Garden Vegetable Cream Cheese Spread, 99.045

• Spreadable Natural Cheeses

First: Brian Storm, Lactalis American Group, Merrill, Wisconsin, President Rondele Mango Habanero Spreadable Cheese, 98.95

Second: Tony Gessler, Lactalis American Group, Merrill, Wisconsin, President Rondele Garden Vegetable Spreadable Cheese, 98.45

Third: Susan Gasper, Lactalis American Group, Merrill, Wisconsin, President Rondele Garlic & Herbs Spreadable Cheese, 98.1

• Pasteurized Process Cheeses

First: Team New London, Ellsworth Cooperative Creamery, New London, Wisconsin, Ellsworth White EZ Melt, 98.845

Second: Team Revela, Organic Valley/CROPP Cooperative, Colby, Wisconsin, Processed American Cheese - White, 98.805

Third: Global Foods International Inc., Schiller Park, Illinois, Processed Gruyère Cheese, 98.55

• Pasteurized Process Cheeses, Flavored

First: Biery Cheese, Louisville, Ohio, Caramelized Onion, 99.65

Second: Team New London, Ellsworth Cooperative Creamery, New London, Wisconsin, Ellsworth Pasteurized Process Pizza Cheese, 99.4

Third: Global Foods International Inc. Schiller Park, llinois, Naturally Oven-Smoked Processed Gruyère, 99.395

• Pasteurized Process Cheese Slices

First: AMPI’s Dinner Bell Creamery - Portage, Associated Milk Producers, Portage, Wisconsin, Dinner Bell’s Pasteurized Processed American Cheese Slices - Colored, 99.55

Second: Slice Team, Bongards Creameries, Bongards, Minnesota, Processed American w/ Jalapenos Slices, 99.4

Third: Schreiber Foods, Green Bay, Wisconsin, Sharp American Process Cheese Slices- Schreiber Foods, 99.25

• Pasteurized Process Cheese Spread

First: Gema Arroyo, Quesos De Hualdo, S.L., El Carpio De Tajo, Spain, Crema Con Queso Manchego D.O.P., 99.435

Second: Team New London, Ellsworth Cooperative Creamery, New London, Wisconsin, Ellsworth Sharp Cheddar Cheese Dip, 99.4

Third: Arla Foods, Birkum Ost, Arla Foods Amba, Odense, Denmark, Castello Fløjl, 99.39

• Pasteurized Process Cheese Product

First: Dutch Cheese Makers, Lopik, Netherlands, Artikaas Smoked
alapeño Gouda, 99.13

Second: Arla Foods, Birkum Ost, Arla Foods Amba, Odense, Denmark, Milbona Kräuter, 98.95

Third: Courtney Schreiner, Lactalis American Group, Merrill, Wisconsin, President Wee-Brie Cheese Wedges, 98.94

• Soft Goat’s Milk Cheeses

First: Vermont Creamery, Websterville,
Vermont, Classic Goat Cheese, 99.2

Second: Cypress Grove Cheese,
Arcata, California, Ms. Natural, 99.05

Third: LaClare Creamery Chèvre Team, LaClare Creamery, Malone, Wisconsin, LaClare Creamery
Original Goat Cheese, 98.75

• Soft Goat’s Milk Cheeses, Flavored

First: Woodside Cheese Wrights, Woodside, Australia, Woodside Cheese Wrights Monet, 99.2

Second: Team Risin’ Creek, Risin’ Creek Creamery, Martinsville, Indiana, Risin’ Creek Creamery Tuscany Goat Cheese, 98.95

Third: Team Idyll, Idyll Farms, Northport, Michigan, Spreadable Idyll Pastures with Garlic and Herbs, 98.85

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

First: Masanori Matsubara, Mirasaka Fromage, Miyoshi-shi, Japan, Bavarois à la Fraise, 99.45

Second: Vermont Creamery,
Websterville, Vermont, Strawberry Spritz Goat Cheese, 99.35

Third: LaClare Creamery Chèvre Team, LaClare Creamery, Malone, Wisconsin, LaClare Creamery Fig & Honey Goat Cheese, 99.3

• Semi-soft (Semi-hard) Goat’s Milk Cheeses

First: Emmi Kaltbach, Emmi Switzerland AG, Kaltbach, Switzerland, Kaltbach Goat, 99.5

Second: Team Kingston Cheese, Kingston Cheese Cooperative, Cambria, Wisconsin, Goat Blue, 99.45

Third: Lácteos Martínez S.L.U., Haro, Spain, Los Cameros Semicured Goat Cheese - P.D.O. Camerano, 99.05

• Semi-soft (Semi-hard) Goat’s Milk Cheeses, Flavored

First: Capriole, Greenville, Indiana, Juliana, 99.65

Second: Vandersterre Holland BV, Saputo Cheese USA, Bodegraven, Netherlands, Kaamps Estate Maple Syrup Whiskey Gouda, 99.6

Third: CONO Kaasmakers, Westbeemster, Netherlands, Beemster Goat Truffle, 99.4

• Hard Goat’s Milk Cheeses

First: Cypress Grove Cheese, Netherlands, Midnight Moon, 99.675

Second: Team Henri Willig, Kaasmakerij Henri Willig, Heerenveen, Netherlands, Hooidammer Bio Supreme Goat, 99.625

Third: Old Amsterdam, Westland Cheese BV, Bleskensgraaf, Netherlands,
Old Amsterdam Goat, 99.525

• Soft Ripened Goat’s Milk Cheeses

First: Wegmans Food Markets & Vermont Creamery, Wegmans Food Market, Rochester, New York, Sweet 16, 99.4

Second: Maritza Purcell & Dennis Belen, Blakesville Creamery, Port Washington, Wisconsin, Blakesville Creamery Truffle Shuffle, 98.85

Third: Vermont Creamery, Websterville, Vermont, Coupole, 98.845

• Washed Rind/Smear Ripened Goat’s Milk Cheeses

First: Franz Scheuber, Fläcke-Chäsi, Beromünster, Switzerland, Alte Geiss, 99.7

Second: Moestl Franz & Team, Almenland Stollenkaese GmbH, Passail, Austria, Capellaro, 99.6

Third: Van der Heiden Kaas, Bodegraven, Netherlands, Eminence Grise - Chèvre Vieille, 99.55

• Soft Sheep’s Milk Cheeses

First: Hellenic Dairies SA, Trikala, Greece, Olympus Feta PDO Cheese, 99.4

Second: Travis Forgues, Hidden Springs Creamery LLC, Westby, Wisconsin, Hidden Springs Creamery Driftless Maple Cream, 99.3

Third: Dodoni, Ioanninas, Greece, Dodoni Feta PDO Cheese, 99.25

• Semi-soft (Semi-hard) Sheep’s Milk Cheeses

First: Carr Valley Cheese Co., Mauston, Wisconsin, Sante, 98.8

Second: Team Hook, Hook’s Cheese Co., Inc., Mineral Point, Wisconsin, Hook’s Sheep Milk Butterkase, 98.35

Third: Fratelli Pinna Industria Casearia S.p.A., InterSource Inc., Thiesi, Italy, Fratelli Pinna Brigante, 97.6

• Hard Sheep’s Milk Cheeses, Mature (less than 6 months)

First: Manchega Ojos Del Guadiana, Ojos Del Guadiana, Daimiel, Spain, Ojos Del Guadiana, 99.1

Second: Lordi S.A.U., Los Yebenes. Spain, Don Alonso Manchego PDO Cheese semicured, 98.895

Third: Manuel Viaño Illodo, Lacteas Castellano Leonesas S.A., Fresno De La Ribera, Spain, Señorio De Montelarreina, 98.75

• Hard Sheep’s Milk Cheeses, Extra Aged (over 6 months)

First: Vincent Bousquet, Agour, Hélette France, Agour, 99.9

Second: Veronica Pedraza & Lily Orr, Blakesville Creamery, Port Washington, Wisconsin, Blakesville Creamery Mariana, 99.85

Third: Queserías Entrepinares S.A.U., Valladolid, Spain, IGP Castellano Sheep Milk Cheese Aged, 99.8

• Sheep’s Milk Cheeses with Blue Mold

First: William Knox, Ben Ullerup Mathers (CDR), Kingston Cheese Making Team, Maple Leaf Cheese, Cambria, Wisconsin, Ewe’re My Boy, Blue, 99.15

Second: William Knox, Ben Ullerup Mathers (CDR), Kingston Cheese Making Team, Maple Leaf Cheese, Cambria, Wisconsin, Ewe’re My Boy, Blue, 99.4

Third: Team Hook, Hook’s Cheese Co. Inc., Mineral Point, Wisconsin, Hook’s Little Boy Blue, 98.25

• Surface Ripened Sheep’s Milk Cheeses

First: Veronica Pedraza & Lily Orr, Blakesville Creamery, Port Washington, Wisconsin, Blakesville Creamery Artze, 99.45

Second: Manchegas Ojos Del Guadiana, Daimiel, Spain, Ojos Del Guadiana, 99.1

Third: Société des Caves, Lactalis American Group Inc., Lucciana, France, Corsu Vecchiu, 98.9

• Washed Rind/Smear Ripened Sheep’s Milk Cheeses

First: Moestl Franz & Team, Almenland Stollenkaese GmbH, Passail, Austria, Arzberger Aurum, 99.1

Second: Gebr. Baldauf GmbH & Co.KG, Lindenberg im Allgäu, Germany, Baldauf Bio Schafskäse, 99.05

Third: Franz Scheuber, Fläcke-Chäsi, Beromünster, Switzerland, Altes Schaf, 98.6

• Semi-soft and Hard Sheep’s Milk Cheeses, Flavored

First: Franz Scheuber, Fläcke-Chäsi, Beromünster, Switzerland, Zwätschge Lisi, 98.95

Second: William Knox, Ben Ullerup Mathers (CDR), Kingston Cheese Making Team, Maple Leaf Cheese, Cambria, Wisconsin, A Blue Named Sue, 98.75

Third:William Knox, Ben Ullerup Mathers (CDR), Kingston Cheese Making Team, Maple Leaf Cheese, Cambria, Wisconsin, A Blue Named Sue, 98.745

• Soft & Semi-soft Mixed Milk Cheeses

First: Hellenic Dairies SA, Trikala, Greece, Olympus Barrel Aged Feta PDO Cheese, 99.65

Second: Team Deer Creek, Deer Creek, Linden, Wisconsin, Deer Creek The Indigo Bunting, 99.3

Third: Carr Valley Cheese Co., Mauston, Wisconsin, Caso Bolo
Mellage, 99.25

• Hard Mixed Milk Cheeses (less than 6 months)

First: Tone Grubešić, Vesna Loborika d.o.o., Loborika, Croatia, Pegula, 99.2

Second: Tone Grubešić, Vesna Loborika d.o.o., Loborika, Croatia, Miješani, 98.75

Third: Manuel Viaño Illodo, Lacteas Castellano Leonesas S.A., Fresno de la Ribera, Spain, Montelarreina Curado, 98.35

• Hard Mixed Milk Cheeses (over 6 months)

First: Queserías Entrepinares S.A.U., Valladolid, Spain, Seleccion Tostado Mixed Milk Cheese Extra Aged, 99.25

Second: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, Creamery Collection Batch 50, 98.6

Third: Cedar Grove Cheese Team, Cedar Grove Cheese, Plain, Wisconsin, Montague, 98.5

• Mixed Milk Cheeses, Flavored

First: Valle De San Juan, Villarrabe, Spain, Valle De San Juan Ibérico Trufa, 99.3

Second: Team Deer Creek, Deer Creek, Linden, Wisconsin, Deer Creek The Swan, 98.6

Third: Lacteos Martinez S.L.U., Haro, Spain, Cured Blended Cheese with Rosemary Los Cameros, 98.5

• Surface Ripened Mixed Milk Cheeses

First: Team Doe Run, The Farm at Doe Run, Coatesville, Pennsylvania, Springdell, 99.8

Second: Lacteos Martinez S.L.U., Haro, Spain, Cured Blended Cheese Los Cameros, 99.6

Third: Moestl Franz & Team, Almenland Stollenkaese GmbH, Passail, Austria, Arzberger Knappenkaese, 99.5

• Open Class: All Other Milk Cheese

First: Woodside Cheese Wrights, Adelaide, Australia, Kris Lloyd Artisan Lemon Myrtle Marintaed Buffalo Feta, 99.7

Second: Berrys Creek Gourmet Cheese Pty Ltd., Fish Creek, Australia, Riverine Blue, 99.65

Third: Summer Land Camels, Harrisville, Australia, Summer Land Camels Marinated Camel Cheese, 99.6

• Butter, Unsalted

First: Team Götene Butter, Arla Foods, Götene, Sweden, Svensk Smör, Unsalted, 99.6

Second: MMPA Ovid, MMPA, Ovid, Michigan, Unsalted Butter, 99.35

Third: Team Holstebro Dairy, Arla Foods amba Holstebro, Holstebro, Denmark, 20x200g Lurpak Butter Uns UK, 99.1

• Butter, Salted

First: Jennifer Orchard, Royal Guernsey Creamery, Columbus, Wisconsin, Salted Butter, 98.9

Second: Butter Team, High Desert Milk, Burley, Idaho, Salted Butter High Desert Milk, 98.7

Third: Team Götene Butter, Arla Foods, Götene, Sweden, Svensk Smör, Salted, 98.675

• Butter, Cultured

First: Cobden, Fonterra Brands (Australia), Cobden, Australia, Western Star - Cultured Butter 500g, 99.2

Second: CDFSW Texas, Continental Dairy Facilities Southwest LLC, Littlefield, Texas, Cultured Butter, 98.675

Third: Vermont Creamery, Websterville, Vermont, Unsalted Cultured Butter, 98.575

• Butter, Flavored

First: Anna Landmark, Landmark Creamery, Belleville, Wisconsin, Cinnamon Maple Butter, 99.2

Second: Jennifer Orchard, Royal Guernsey Creamery, Columbus, Wisconsin, Signature Butter, 98.95

Third: Hansen’s Sugar Shack with Bekkum Family Farms (Nordic Creamery), Hansen’s Sugar Shack, LLC, Westby, Wisconsin, Hansen’s Sugar Shack, 98.9

• Sour Cream

First: Arethusa Farm Dairy, Bantam, Connecticut, Arethusa Sour Cream, 98.9

Second: Team Cabot 52, Cabot Creamery Cooperative, Cabot, Vermont, Cabot Sour Cream, 98.8

Third: Team Umpqua, Umpqua Dairy Products Co., Roseburg, Oregon, Umpqua Dairy Cultured Sour Cream, 98.55

• Cultured Dairy Dips

First: Marge Randles, Argyle Cheese Farmer, Hudson Falls, New York,
Maple Mustard Dip, 99.6

Second: Westby Cooperative
Creamery, Westby, Wisconsin, Westby French Onion Dip, 99.55

Third: Team Pine River, Pine River Pre-Pack Inc., Newton, Wisconsin, Street Corn Dip, 99.5

• Open Class: Cultured Products

First: Team Cabot 53, Cabot Creamery Cooperative, Cabot, Vermont, Cabot Creme Fraiche, 99.35

Second: Vermont Creamery, Websterville, Vermont, Crème Fraîche, 98.35

Third: Yoav Perry, Perrystead Dairy, Philadelphia, The Real Philly Schmear Perrystead Dairy, 93.6

• Lowfat Yogurt

First: YoGusto, Marquez Brothers International Inc., Clewiston, Florida, YoGusto Drinkable Yog Low Fat-Mango, 99.3

Second: Team 1, Central Valley Cheese Inc., Turlock, California, Gopi Lowfat Yogurt, 99.225

Third: YoGusto, Marquez Brothers International Inc., Clewiston, Florida, YoGusto Drinkable Yog Low Fat-Guanabana, 99.075

• Yogurt

First: Deerland Dairy, Freeport, Illinois, Deerland Dairy Plain Yogurt, 99.2

Second: Orontes Team, Orontes Yogurt, Winfield, Pennsylvania, Orontes A2/A2 Mediterranean Plain Yogurt, 99.1

Third: Matt Martin, Klondike Cheese, Monroe, Wisconsin, Odyssey Plain Yogurt, 98.95

• Yogurt, Flavored

First: Charuth Van Beuzekom, Shadow Brook Farm and Dutch Girl Creamery, Lincoln, Nebraska, Mango Lassi, 99.2

Second: Team 1, Central Valley Cheese Inc., Turlock, California, Karoun Honey Yogurt, 99.05

Third: Deerland Dairy, Freeport, Illinois, Deerland Dairy Vanilla Yogurt, 98.3

• High Protein Yogurt

First: Upstate Niagara Cooperative Inc., Batavia, New York, Upstate Farms Plain Greek Yogurt, 99.45

Second: siggi’s, Lactalis US Yogurt - siggi’s, Casa Grande, Arizona, siggi’s Whole Milk Plain Skyr, 99.35

Third: Stonyfield, Lactalis US Yogurt, Londonderry, New Hampshire, Stonyfield Organic , 99.29

• High Protein Yogurt, Flavored

First: Upstate Niagara Cooperative Inc., West Seneca, New York, Upstate Farms Blueberry Greek Nonfat Yogurt, 99.95

Second: Punita Patel, Backyard Buffalo, Ponte Vedra Beach, Florida, Lemon Shrikhand, 99.8

Third: Team Cabot 49, Cabot Creamery Cooperative, Cabot, Vermont, Cabot Triple Cream Vanilla Greek Yogurt, 99.55

• Labneh

First: Team 1, Central Valley Cheese Inc., Turlock, California, Karoun Labne Tzatziki, 99.7

Second: Team 1, Central Valley Cheese Inc., Turlock, California, Karoun Labne LF, 99.05

Second: Team 1, Central Valley Cheese Inc., Turlock, California, ARZ Labne Zaatar, 98.8

• Drinkable Cultured Products

First: YoGusto, Marquez Brothers International Inc., Clewiston, Florida, YoGusto Drinkable Cultured Milk-Kumis, 99.6

Second: El Mexicano, Marquez Brothers International Inc., Hanford, California, El Mexicano Guava Drinkable Yogurt, 99.55

Third: Punita Patel, Backyard Buffalo, Ponte Vedra Beach, Florida, Mango Lassi, 99.45

• Snack Cheese

First: Masters Gallery Foods Inc., Plymouth, Wisconsin, Jalapeno Habanero Snack Sticks, 98.745

Second: Global Foods International Inc., Schiller Park, Illinois, Naturally Oven-Smoked Gouda Cubes, 98.69

Third: Jose Marin, BelGioioso Cheese Inc., Denmark, Wisconsin, BelGioioso Fresh Mozzarella Snacking Cheese, 98.625

• Open Class: Shredded Cheese

First: Team Arena, V&V Supremo Foods - Arena, Arena, Wisconsin, Shredded Chihuahua, 99.715

Second: Masters Gallery Foods Inc., Oostburg, Wisconsin, Colby Jack Shredded Cheese, 99.675

Third: Team Arena, V&V Supremo Foods - Arena, Arena, Wisconsin, Shredded Chihuahua, 99.45

• Open Class Shredded Italian Style Cheese

First: C.V. 2nd Shift Shred Team, Cedar Valley Cheese Inc., Belgium, Wisconsin, Low Moisture Mozzarella shred, 99.78

Second: C.V. 1st Shift Shred Team, Cedar Valley Cheese Inc., Belgium, Wisconsin, Low Moisture Mozzarella shred, 99.345

Third: Drew Simonson, Agropur Weyauwega, Weyauwega, Wisconsin, Low Moisture Mozzarella Shredded, 99.28

• Open Class Shredded Cheese Blends

First: Masters Gallery Foods Inc., Oostburg, Wisconsin, 3 State Sharp Cheddar Shred Blend, 98.55

Second: Slice Samuri, Great Lakes Cheese Plymouth, Plymouth, Wisconsin, Alpine Blend (Grand Cru, Havarti and Swiss) - Great Lakes Cheese, 98.45

Third: Masters Gallery Foods Inc., Plymouth, Wisconsin, Ultimate Pizza Shred Blend, 98.425

• Open Class Crumbled Cheeses

First: Hudson Valley Creamery, Hudson, New York, Hudson Valley Creamery Plain Goat Cheese Crumble, 99.48

Second: Høgelund Mejeri, Arla Foods, Vojens, Denmark, Castello
Danablu Crumble 60+ PGI, 99.15

Third: Ariel Graveen, Agropur Weyauwega, Weyauwega, Wisconsin,
Couturier Crumbled Feta Cheese, 99.115

• Open Class Grated Cheeses

First: Lactalis Heritage Dairy, Wausau, Wisconsin, Kraft Grated Parmesan, 97.2

Second: Team Chicago, V&V Supremo Foods - Chicago, Chicago, Cotija, 96.8

Third: W&W Dairy, La Vaquita, Monroe, Wisconsin, Cotija Powder, 96.25

• Natural Sliced Cheese

First: Tillamook, Muscoda,
Wisconsin, Tillamook Spicy Colby Jack Slices, 99.0

Second: Team Cabot 32, Cabot Creamery Cooperative, Cabot,
Vermont, Cabot Colby Jack Cracker Cuts, 98.995

Third: Team Cabot 30, Cabot Creamery Cooperative, Cabot,
Vermont, Cabot Pepper Jack Cracker Cuts, 98.8

• Prepared Cheese Foods

First: Team Brunkow, Brunkow Cheese of Wisconsin, Darlington, Wisconsin, Brun-Uusto - Brunkow’s Baked Cheese with Garlic, 97.5

Second: Team Brunkow, Brunkow Cheese of Wisconsin, Darlington,
Wisconsin, Brun-Uusto - Brunkow’s Baked Cheese with Smoked Bacon, 97.495

Third: Carr Valley Cheese Co., La Valle, Wisconsin, Garlic Bread Cheese, 97.3

• Cheese Based Spreads

First: Team Pine River, Pine River Pre-pack Inc., Newton, Wisconsin, Dill Pickle Cheese Spread, 98.0

Second: Emily Betts, Lactalis American Group, Merrill, Wisconsin, Black Diamond Extra Sharp Cheddar Spreadable Cheese, 97.65

Third: Team Pine River, Pine River Pre-pack Inc., Newton, Wisconsin, Spicy Pickle Cheese Spread, 97.6

• Dry Whey

First: Ryan Shaheen, Rothenbuhler Cheesemakers, Middlefield, Ohio, Sweet Swiss Whey Powder, 99.9

Second: Luana Team, Prairie Farms, Luana, Iowa, Dry Whey Powder, 99.775

Third: Whey, Lactalis American Group Inc., Buffalo, New York, Extra Grade Sweet Whey Powder, 99.65

• Whey Protein Concentrate 80

First: Esther Contreras, Lactalis American Group, Nampa, Idaho, LactoWell Whey WPC 80, 99.9

Second: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark WPC80, Grade A, 99.835

Third: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark WPC80, Grade A, 99.8

• Whey Protein Concentrate 80, Instantized

First: Great Lakes Cheese of NY, Adams, New York, Great Lakes Cheese of NY Whey Protein Concentrate 80, 99.775

Second: Hilmar Cheese, Hilmar, California, 8010, 99.575

Third: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark WPC80 instant, 99.53

• Whey Protein Isolate 90

First: Dalhart, Hilmar Cheese, Dalhart, Texas, Adapt, 99.725

Second: Jeff Bard, Glanbia, Gooding,Idaho, Provon 190, 99.72

Third: Dalhart, Hilmar Cheese, Dalhart, Texas, Adapt, 99.67

• Whey Protein Isolate 90, Instantized

First: Dalhart, Hilmar Cheese, Dalhart, Texas, Beta, 99.385

Second: Moo Tang Clan, MWC- Glanbia, St. Johns, Michigan, Provon 292, 99.29

Third: The Protein Pros, MWC- Glanbia, St. Johns, Michigan, Provon 292, 99.275

• Whey Protein Isolate, Acidified

First: Richfield 6, Glanbia Nutritionals, Richfield, Idaho, Bevwise A100W, 99.9

Second: Dalhart, Hilmar Cheese, Dalhart, Texas, 9020, 99.775

Third: Dalhart, Hilmar Cheese, Dalhart, Texas, 9020, 99.725

• Whey Permeate

First: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark DPS - Dairy Product Solids, 99.85

Second: Middlebury Whey Team, Agri-Mark Inc., Middlebury, Vermont, Agri-Mark DPS - Dairy Product Solids, 99.84

Third: Etienne Bregaint, Lactalis American Group, Nampa, Idaho, Lactowell Whey Permeate, 99.805

• Nonfat Dry Milk & Skim Milk Powder

First: West Springfield Team, Agri-Mark Inc., West Springfield, Massachusetts, Agri-Mark NFDM LH, 98.865

Second: West Springfield Team, Agri-Mark Inc., West Springfield, Massachusetts, Agri-Mark NFDM LH, 98.84

Third: Garden City, Dairy Farmers of America, Garden City, Kansas, NFDM, 98.715

• Milk Protein Concentrate

First: Powder Team, High Desert Milk, Burley, Idaho, Milk Protein Concentrate 70 High Desert Milk, 99.05

Second: DFA-Portales, Dairy Farmers of America, Portales, New Mexico, MPC-70, 98.525

Third: United Dairymen of Arizona, Tempe, Arizona, United Dairymen of Arizona Milk Protein Concentrate 70%, 98.495.               

CMN

U.S. dairy industry innovates and expands to meet demand boom

March 6, 2026

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. — As the annual spring flush of milk production approaches, there will be additional capacity to take on milk to convert to nutritious cheese and dairy products as several dairy facility expansions are set to come online over the next 12 months and beyond.

From bite-sized snacking cheese to beloved yogurt brands to sweet frozen novelties, the U.S. dairy industry is responding to increased consumer demand for protein-forward foods by investing in additional capacity, sustainable systems, increased efficiencies and state-of-the-art equipment.

Several of these projects are assisted by state and federal funding as government officials recognize the value in investing in nutritious dairy products that feed families and communities. After all, it takes a village to feed a village, and staying on the edge of the latest technological advancements in milking systems, manufacturing and building efficiencies wouldn’t be possible without the support of these companies; their contractors; federal, state and local entities; and, of course, consumers.

Beyond world-class facilities and innovative, high-quality products, these projects are creating new jobs in their communities as well, from the workers on the ground to the managers in the plants to the executives in the offices.

From coast to coast, from the mountains of the West to the windswept plains to the bustling hubs of major cities, demand for protein is booming, and dairy reigns supreme as a nutritional powerhouse.
Please read on for more on these Plants in Progress ...

• Agropur, Lake Norden, South Dakota; and Little Chute, Luxemburg and Weyauwega, Wisconsin

Agropur is investing a total of $130 million in improvements underway at its facilities in Wisconsin and South Dakota.
In South Dakota, Agropur has committed to a $60 million project that will modernize the dryer at its Lake Norden plant. This project will allow Agropur to reposition its portfolio toward value-added products, such as whey proteins and milk concentrates.

In Wisconsin, Agropur is moving forward on a $70 million project at its plants in Weyauwega, Luxemburg and Little Chute that will increase whey processing and valorization capacity.

• Associated Milk Producers Inc., Blair and Portage, Wisconsin

Associated Milk Producers Inc. (AMPI) recently announced it will transition production at its Blair, Wisconsin, cheese plant from Cheddar to cottage cheese.

The transition will include a period of production downtime, with completion expected in the fourth quarter of this year and regular operations resuming thereafter. AMPI is working with impacted employees to provide access to resources, training and opportunities to apply for jobs at other AMPI facilities.

Milk from AMPI member farms will be routed to surrounding plants during the downtime. Customer orders will continue to be filled by other AMPI cheese plants.

Cottage cheese produced at AMPI’s Blair facility is fully committed. The plant is designed to be one of the largest cottage cheese producers in the United States.

Meanwhile, AMPI also is in the final phase of a rebuild of its cheese processing and packaging plant in Portage,
Wisconsin, following a January 2023 fire. The team is ready to see production restored to pre-fire levels. The project remains on track with anticipated completion date in the second quarter of this year.

As part of the rebuild, AMPI is taking the opportunity to further strengthen the facility by investing in the improvement of plant design to enhance production efficiency, process flow and product quality. Updates include expanded space for packaging and production, along with infrastructure improvements such as HVAC, flooring, air handling and ammonia system upgrades to support long-term performance.

• Bel Brands, Nampa, Idaho; Brookings, South Dakota; and Little Chute, Wisconsin

Bel Brands is investing in several of its facilities across the United States.

Last year, the South Dakota Board of Economic Development approved funding for an expansion at Bel Brands’ facility in Brookings, South Dakota. The company was approved for a REDI (Revolving Economic Development and Initiative) loan of up to $10 million to construct an additional 100,000 square feet of space, doubling its current production capacity at the Brookings plant. The company plans to hold a groundbreaking ceremony this month to kick off this project. Bel earlier in 2025 also announced a $200 million factory expansion at the Brookings plant that would increase its Mini Babybel production capacity by 10,000 tons annually.

Meanwhile, the company has invested nearly $20 million in a new production line for The Laughing Cow in Little Chute, Wisconsin, which is up and running. Bel Brands also is investing in its Boursin production capabilities, enhancing operational flexibility and efficiency.

Bel Brands also recently made an investment of approximately $130 million in Nampa, Idaho, to double production capacity of GoGo squeeZ products.

These investments are expected to create approximately 250 jobs across the United States.

• BelGioioso Cheese, Campbell and Glenville, New York

New York Gov. Kathy Hochul last fall announced that BelGioioso Cheese will upgrade and expand operations in New York state. The company is investing over $23 million at its facilities in Glenville and Campbell,
committing to creating at least 30 new jobs between the two sites. In addition to the direct job creation goals, this expansion also will see the utilization of an additional 100 million pounds of milk from New York state’s dairy farmers.

Empire State Development has agreed to support the project with up to $1.5 million in performance-based Excelsior Jobs Program tax credits.

“This decision by BelGioioso to further expand its operations upstate marks yet another chapter in New York’s agricultural success story,” Hochul says. “New York’s dairy industry serves as a crucial economic engine for our state, and we are grateful to this successful company for its continued commitment to these communities, and to area dairy farmers, who always work hard to help position our state as one of the nation’s top dairy producers.”

In 2020, BelGioioso Cheese completed construction on a $25 million, 96,000-square-foot cheese plant in the Glenville Business and Technology Park in the Capital Region. The Glenville campus includes a manufacturing plant, and a distribution center built in 2022 — both of which will continue to facilitate growth. Schenectady County Metroplex Development Authority has agreed to provide a $150,000 capital grant to support this project, and a sales tax exemption for construction materials and supplies.

In 2021, the company purchased the Polly-O brand and its plant in Campbell in the Southern Tier of New York. The Campbell facility was constructed in 1938 and as part of this project is undergoing upgrades to its existing infrastructure and continuing modernization efforts, including the addition of product lines to allow continued growth. The Steuben County Industrial Development Agency is providing assistance for the project. Now underway, the upgrades at both facilities are expected to be completed by late 2027.

“New York state plays a vital role in our success, and this investment reflects our commitment to the local communities, dairy farmers and team members who help us craft our specialty cheeses every day,” says Polly-O General Manager
Timothy Cronin. “The Polly-O brand has a long and meaningful history in New York, and the Auricchio family has been dedicated to traditional cheesemaking for generations. The quality of milk produced in New York and the strong support from State and local partners make it possible for us to continue growing our operations here.”

• Bongards Creameries, Perham, Minnesota

Bongards Creameries is nearing completion on a $125 million plant expansion announced in 2023 at its Perham,
Minnesota, facility. The expansion/modernization project included 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.

Justin Larson, chief operating officer of Bongards Creameries, says the facility currently is processing almost 5.5 million pounds of per day.

“We built a new permeate dryer, took the old one down and will be commissioning a new whey protein concentrate dryer in June of this year,” Larson says.

Equipment that was not replaced has been expanded by 30% to handle the additional volume the company will be running through the plant once the project is complete.

Total square footage of the plant after the updates is 288,000 square feet.

• Byrne Dairy, Cortlandville, New York

Byrne Dairy last summer broke ground on the Byrne Cortlandville (BCV) expansion. The $120 million project will double the workforce and production capacity at BCV. Itencompasses several phases. Byrne Dairy, based in Syracuse, New York, began expansion activities in Cortlandville in 2022, which the company considered Phase 1, according to documents provided to a Town of Cortlandville Planning Board meeting last year. Additional phases will add more than 200 new positions and will encompass expanded space, new equipment, improved traffic and product flow, and more.

According to Hayner Hoyt Corp., a construction company that has been tapped for the project, the exterior of Phase 2A — which includes the installation of interior piers of the foundations and insulated metal wall panels — now is fully enclosed, with interior finishes nearing completion. Significant progress also has been on the warehouse and truck loading dock addition. Meanwhile, steelwork for Phase 2B (excavation/foundations) is advancing steadily, as the project remains on track for a fall 2026 completion deadline.

BCV 2.0 will add over 3,000 pallet spaces, which will allow the company to continue to penetrate new markets and develop different formats for its products, Byrne officials say, noting the company is eagerly anticipating the expanded production capabilities of ultrafiltered milk, which has gone well beyond its expectations, as well as other innovative products that are still in the pipeline.

• Chobani LLC, Twin Falls, Idaho, and Rome, New York

Chobani LLC last year announced a $500 million expansion of its Twin Falls, Idaho, plant. The project will increase production by 50% and add over 500,000 square feet of new space. The expansion, anticipated to be operational later this year, is expected to create a minimum of 160 new jobs, officials say.

The expansion will bring the Twin Falls plant to 1.6 million square feet, featuring 24 production lines and employing over 1,200 people. The expansion also requires significant infrastructure improvements, including upgrades to the city’s water, wastewater and power systems.

Meanwhile, Chobani last spring broke ground on a new $1.2 billion, state-of-the-art plant in Rome, New York. Once home to the former Griffiss Air Force Base, the 150-acre stretch of land is being transformed into a thriving center of food production, enabling Chobani to keep up with soaring product demand and create a runway for new innovations. The 1.4-million-square-foot, multiyear project is expected to add over 1,000 full-time jobs with competitive wages, an attractive benefits package and access to a suite of on-site health and wellness amenities.

Company officials say they hope to receive their first milk into the facility by early 2027. Construction will last through 2026, and it will take several years for the facility’s seven production lines to become fully operational.

• Dairy State Cheese LLC, Rudolph, Wisconsin

Dairy State Cheese continues to make strong progress on several major capital projects designed to expand production capabilities and support future growth. According to John Zirbel, chief operating officer-external manufacturing, installation of a new milk high-temperature short-time (HTST) system is underway and expected to come online soon, strengthening the Rudolph, Wisconsin, facility’s ability to efficiently process incoming milk.

The facility also recently installed three new milk storage silos, each with a 70,000-gallon capacity. With the addition of these silos, total on-site milk storage capacity has increased to 480,000 gallons, providing greater flexibility in milk handling and production scheduling.

In the make area, the new cheese belt system is nearing completion of the installation phase and soon will transition into commissioning as the team prepares it for full production, Zirbel notes. Additional improvements also are taking shape in the plant’s processing systems, with new membrane equipment nearing the end of installation and commissioning expected to begin shortly.

Meanwhile, recently installed Alfa Laval separators and clarifiers already are in service and performing exceptionally well in day-to-day operations, Zirbel says. Dairy State Cheese also is investing in environmental infrastructure with work underway on a new wastewater treatment plant. The new system will be a state-of-the-art facility designed and integrated by Complete Filtration, supporting sustainable operations as the plant continues to grow.

“These investments represent another step in the ongoing transformation of Dairy State Cheese,” Zirbel says. “As we continue to modernize the facility, each project is designed to strengthen our capabilities while operating to the most exacting industry standards for quality, efficiency and sustainability.”

• Daisy Brand LLC, Boone, Iowa

Daisy Brand LLC, manufacturer of one of the largest brands of sour cream and cottage cheese in the United States, held a ceremonial groundbreaking last year in Boone, Iowa. Demand for the company’s products has created the need for an additional manufacturing facility, company officials say.

Daisy is investing more than $600 million in a 750,000-square-foot to 1 -million-square-foot facility, creating 106 new jobs to start, a number anticipated to grow to 255 as demand increases. The Iowa Economic Development Authority (IEDA) board approved $7 million in direct financial assistance as well as tax benefits for the company.

Headquartered in Dallas, Daisy Brand is a fifth-generation family-owned company with existing operations in Texas, Arizona and Ohio. The decision to expand into Iowa was driven by several factors, including Iowa’s agricultural resources and strengths, favorable business environment and strategic location, officials say.

The new facility is located in the industrial park in Boone, Iowa, strategically chosen for its dairy resources and infrastructure. The plant will produce Daisy’s signature sour cream and cottage cheese.

Company officials say Daisy Brand hopes to have the new plant up and running by late 2028.

• Danone North America, Fort Worth, Texas, and Minster, Ohio

Danone North America plans to invest $4 million in a remodel and expansion of its yogurt facility in Fort Worth, Texas.

According to a recent filing with the Texas Department of Licensing and Regulation, the expansion will include 3,495 square feet of additions and the remodeling of 1,8434 square feet in its existing facility to accommodate new equipment. The project kicked off in January, with completion set for Sept. 1 of this year.

The Fort Worth facility produces Danimals Kids’ Yogurts and Smoothies, Activia Probiotic Yogurt and YoCrunch
Yogurt with Toppings. Approximately 210 employees currently work at the 22,000-square-foot plant.

Meanwhile, last summer Danone announced the expansion of its Minster, Ohio, yogurt facility, which produces brands such as Oikos, Activia, Dannon and Danimals. The multimillion-dollar investment includes an approximately 48,000-square-foot facility expansion as well as a new production line and upgrades to existing lines, bringing 30 new full-time jobs to the region.

“Our commitment to American manufacturing runs deep, with 90% of our ingredients and packaging materials bought here,” says Dan Magliocco, president, Danone North America. “Fulfilling our mission to bring health through food to as many people as possible means producing nutrient-rich foods with U.S. ingredients in American factories that are benefiting local communities.”

Danone officials note the yogurt category is experiencing explosive growth driven by consumers seeking more nutrient-dense foods that are high in protein and rich in nutrients and probiotic benefits. This investment in the Minster yogurt facility offers expanded capacity to address that consumer demand. Danone will purchase 60% more milk for the Minster yogurt facility over the next couple years, which will include working with existing producer partners to increase their production and onboarding new local farms into the Danone family. For nearly a decade, Danone has partnered with dozens of farmers across the United States to source the ingredients that go into its products.Danone’s enhanced facility also will create approximately 30 new, full-time jobs in Ohio’s Golden Triangle region — a hub of American manufacturing strength — with competitive wages and comprehensive benefits.

“We are excited to continue growing our team and presence in Minster, Ohio. This is the latest example of our 80-plus years of investments in American food, its economy and the farming partners that sustain our food systems — and this closely follows our recent investment in Jacksonville, Florida,” says Heiko Gerling, COO for Danone North America.

• Duchess Dairy, Rural Retreat, Virginia

Duchess Dairy recently completed an expansion of its dairy processing operations in Rural Retreat, Virginia. The family-owned and operated dairy manufacturer has grown its operation by adding a production line of churned butter in addition to its line of premium bottled milk.

“We would like to thank Gov. (Glenn) 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.

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

• Edelweiss Dairy, Freedom, New York

New York Gov. Kathy Hochul late last year announced the commencement of construction on Edelweiss Dairy’s $34 million expansion in the Town of Freedom in Cattaraugus County. This development comes in response to increased demands from regional manufacturers, including fairlife and Wells Enterprises, officials say.

Empire State Development (ESD) awarded a $450,000 Excelsior Jobs Tax Credit contingent upon Edelweiss’s commitments to job retention and creation. In collaboration with the Cattaraugus Industrial Development Agency, ESD also approved a reduced rate loan allocation of $8,403,214 from the State Bond Reserve.

Established in 1960, Edelweiss Dairy is a third-generation, family-owned dairy operated by John Gerard
Borer, his son John Michael Borer and daughter-in-law Bethany Borer.

With two additional farms in Arcade and Portageville, New York, Edelweiss constitutes a significant component of the local agricultural community, state officials say. (This is unrelated to Edelweiss Creamery in Wisconsin, which closed last year.)

“Our family takes pride in our longstanding contribution to this farm. We appreciate the support from Empire State Development, which enables us to fulfill increasing demand for our premium product and prepare for ongoing success,” says Edelweiss Dairy General Manager John G. Borer.

To enhance capacity and operational efficiency, Edelweiss Dairy will replace its current Freedom Farm facility. The expansion marks a transition to a modernized operation emphasizing automation, sustainability and herd care, aligning growth initiatives with environmental stewardship and resilience. The multi-phase project reflects rising consumer demand with Phase 1 involving construction of one barn. Phase 2 represents further investment, establishing two new 1,500-cow barns, a state-of-the-art rotary milking parlor capable of processing up to 700 cows per hour, a 21-million-gallon lagoon with cover, electrical infrastructure upgrades, and an innovative manure and sand separation system enabling recovery of 90% of bedding sand and reducing annual diesel consumption by approximately 18,000 gallons. The project is expected to generate 25 new jobs with an average annual wage of $75,000.

• Grande Cheese, Chilton, Wisconsin

Progress continues on an expansion of Grande Cheese’s Chilton, Wisconsin, facility that it acquired from Foremost Farms in 2023. Grande Cheese, located in Southeastern Wisconsin, serves as a premier manufacturer of fine Italian cheeses and specialty whey and lactose products.

Grande Cheese is in the process of hiring for roles at the expanded facility.

“It’s been going great, and we’re really excited about that and the new talent from the area,” the company says, noting construction is progressing as planned, with some associates on-site getting the plant ready for making cheese, which it anticipates to ramp up by mid-2026.

Construction includes approximately 20,000 square feet of renovations and 60,000 square feet of new construction. The facility will be the third-largest in Grande’s network and primarily produce Mozzarella.

• Hightail, Plainfield, Iowa

Natalie Paino, owner of Hightail, a dairy farm in Plainfield, Iowa, recently became licensed to sell cheese curds using milk from her family’s dairy farm. Prior to that, she was making ice cream out of a nearby assisted living facility as capacity was added to the farm to add cheese curds to its product lineup.

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. She recently obtained an additional shipping container that functions as a parlor. Hightail hopes to add bottled milk to its product lineup later this year.

• Hiland Dairy Foods Co., Tyler, Texas

Hiland Dairy’s expansion at its Tyler, Texas, facility continues to progress on schedule toward a first-quarter 2026 completion, the company says. The 90,000-square-foot addition will expand processing, filling, casing, palletizing, storage and laboratory capabilities, supporting increased production and improved distribution across East Texas and surrounding markets.

The project has advanced into commissioning and start-up activities. Power has been made live to the site, interior lighting is operational in multiple areas, and mechanical, plumbing and electrical work continues to move toward final completion, officials say.

The project was designed by E.A. Bonelli Architects + Engineers and constructed by Big-D Construction.

• Ice Cream Factory, Lebanon, Missouri

Ice Cream Factory is advancing a major production and infrastructure expansion at its 90,000-square-foot historic dairy facility in Lebanon, Missouri, following its acquisition by PNC Brands Group LLC.

The initiative includes a fill line expansion, a tenfold increase in in-house bakery capacity, electrical modernization and development of a 22,000-plus pallet multi-zone frozen warehouse. Production upgrades are on track for full operational status by April/May 2026, officials say. The frozen warehouse expansion is scheduled to break ground in May.

The expansion reflects increasing retailer demand for vertically integrated frozen manufacturing partners capable of supporting national programs with in-house inclusion production and scalable cold storage, officials note.

Ice Cream Factory currently produces approximately 900 gallons per day, or roughly 5,000 pints of ice cream. With upgraded fill line installation and supporting electrical modernization, single-shift production capacity will increase to more than 70,000 pints per day.

The upgrade represents a more than 14-fold increase in daily production capacity and positions the facility to support national retail programs, co-manufacturing relationships and private label partnerships. The company also will offer multiple packaging formats designed for retail and foodservice channels, and is actively hiring for a second production shift following equipment installation. The company anticipates adding new roles across manufacturing, quality assurance, warehousing and logistics as capacity ramps in 2026.

“PNC Brands Group was attracted to this facility for its infrastructure and long-term expansion potential,” says Gail Kurpgeweit, founder and CEO of PNC Brands Group. “Our portfolio extends beyond ice cream, and relocating our distribution center to Missouri allows us to scale more efficiently across all product lines. Within the frozen category, emerging ice cream and novelty brands often face barriers due to high production and ingredient minimums. While we are significantly expanding high-capacity production, we are intentionally retaining our micro production line so seasonal programs, small-batch artisanal runs and emerging brands continue to have a manufacturing home here.”

• Lifeway Foods, Waukesha, Wisconsin

Lifeway Foods Inc., a U.S. supplier of kefir and cultured probiotic dairy products, late last year held a ribbon-cutting
ceremony in front of Gertrude the Cow, the beloved landmark at Lifeway’s Waukesha, Wisconsin, facility. The event marked the launch of phase two of Lifeway’s four-phase, $45 million expansion project, a long-term investment designed to double overall production capacity, increase operational efficiencies, expand production hours and staffing, and solidify Waukesha’s position as the global hub of kefir production. Phase two focuses on installing a state-of-the-art cooling system to support Lifeway’s expanded fermentation and bottling operations.

Lifeway’s Waukesha facility transforms millions of gallons of Wisconsin-sourced milk each month into the company’s signature kefir, a tart and tangy cultured dairy beverage packed with protein, calcium and live probiotics.

This milestone follows the successful completion of Phase one, which doubled fermentation capacity by expanding the number of fermentation tanks used to culture Lifeway’s kefir. With each phase, the Waukesha facility moves closer to the company’s long-term goal of doubling total output by 2026 to meet surging global demand.

The Waukesha expansion represents Lifeway’s largest manufacturing investment to date. When fully complete, the project will enhance the company’s ability to deliver high-quality cultured dairy products worldwide while strengthening Wisconsin’s position as a cornerstone of America’s dairy and probiotic industries.

• Miller Family Dairy, Montgomery, Alabama

Progress continues on a major expansion of Miller Family Dairy’s facility in Montgomery, Alabama.

The first-generation farm, which opened in 2020 as a raw milk operation, currently milks eight cows and plans to grow its herd to about 100. The Alabama Department of Agriculture and Industries awarded Miller Family Dairy $1.9 million through the USDA Resilient Food Systems Infrastructure (RFSI) program, which will allow the family to add pasteurization and begin producing value-added dairy products including butter and cheese.

“This grant opportunity completely changed everything for us,” says owner Jennilee Miller. “We saw an opportunity to not only expand into value-added dairy but also to support other dairy farmers in the area. According to the Dairy Alliance, only 16 dairy farms remain in Alabama. With our new facility, we hope to be able to change this.”

The project also will provide space and resources for future growth, including sourcing milk from additional dairies, creating jobs and offering educational opportunities to promote Alabama’s dairy industry.

The Miller Family Dairy facility is expected to open later this year. Once operational, milk, butter and cheese will be available in local grocery stores and directly from the farm.

• Sargento Foods, Plymouth, Wisconsin

Progress is on track for Sargento Foods’ new manufacturing facility announced last year. The project marks the largest investment in the company’s history to accommodate its ambitious growth plans.

Sargento purchased 66 acres of land on Highway 57 and County Road PP in Sheboygan County, Wisconsin, where the new plant will be located. The initial plan is to relocate manufacturing operations from its current Plymouth campus to this new 384,000-square-foot facility. Groundbreaking and construction are set to begin this spring. Completion of the project and phased occupancy is anticipated to begin in 2027.

The company says with a vision to be the most innovative, best-loved real food company, this investment also demonstrates its commitment to the community and the future.

“We take great pride in our community and Wisconsin — our home. This investment represents our commitment in Plymouth and our long-held belief of sharing our success with our stakeholders,” says third-generation Sargento Chairman and CEO Louie Gentine. “We’re excited for this new chapter for the Sargento family. We look forward to continuing our track record of industry-leading innovation in our hometown.”

This new facility will have the latest manufacturing technology and offer enhanced employee ergonomics. While the company does not anticipate new jobs to be created right away, this state-of-the-art facility will have more room to grow in the future.

• Sartori Co., Plymouth, Wisconsin

Sartori Cheese is investing in the future of its Sartori whey converting facility in Plymouth, Wisconsin, with a 68,000-square-foot expansion. Officials say the project supports Sartori’s mission of making the best cheese in the world while ensuring strong, family-supporting jobs with competitive wages and comprehensive benefits remain in the county.

Designed to support continued innovation and operational excellence, the expansion will create opportunities for meaningful careers and future workforce development.

Construction is underway, with expected completion in spring 2027.

• Savencia Cheese USA, Lena, Illinois

Illinois Gov. JB Pritzker and the Illinois Department of Commerce and Economic Opportunity (DCEO) last month announced that Savencia Cheese USA will expand its existing production facility in Lena, Illinois. The company plans to add a new production line as part of its capital investment, which will create 50 new full-time jobs while retaining 125 existing jobs.

“For decades, Savencia Cheese has been producing and perfecting its globally renowned cheeses in Lena. While Savencia is known around the globe for its world-class products, it is known here as a community fixture — and a longtime engine of jobs and economic opportunity,” Pritzker says. “Through competitive incentive programs, workforce development and our state’s robust business development efforts, Illinois supports job creators that invest back into their communities.”

Savencia’s investment was supported by the Economic Development for a Growing Economy (EDGE) program.
Laurent Marembaud, secretary general of Groupe Savencia, says the group is pleased to continue its investments in the Kolb-Lena facility — with the support of the state of Illinois — to locally produce the best natural cheeses for U.S. consumers.

Savencia Cheese USA, a subsidiary of the French company Savencia SA, acquired its Kolb-Lena facility in 1987.

Savencia specializes in the production and distribution of high-quality specialty cheeses across the United States, offering a diverse range of cheese products that serve both gourmet and everyday consumers.

• Schreiber Foods, Carthage, Missouri; Shippensburg, Pennsylvania; Logan City, Utah; and Beloit, Wisconsin

Schreiber Foods late last year received official approval from the Shippensburg Borough Council for a conditional use application that paves the way for a $144 million plant expansion in Pennsylvania. Company officials say the investment will support Schreiber’s long-term goals to reduce water usage, increase yogurt production and grow its team with new full-time roles.

The approved plan includes an 18,000-square-foot addition to the south side of the plant in Shippensburg, a new 2,000-square-foot milk receiving dock and updated truck parking. Once complete, the expansion is expected to boost yogurt output by 100 million pounds annually and create approximately 50 new full-time positions.

Schreiber’s typical water usage is about 500,000 to 600,000 gallons per day—nearly a third of the borough’s daily municipal capacity of 2.5 to 3 million gallons. Company representatives emphasized that the expansion’s updated filtration and reclamation systems are intended to lower overall consumption while maintaining compliance with borough and Pennsylvania Department of Environmental Protection discharge standards.

Justin Townley, engineering leader for Schreiber Foods, notes the expansion is designed to comply with municipal infrastructure limits by incorporating water reclamation and wastewater reduction systems. He adds that the upgrades will allow the facility to expand without placing additional demand on water or sewer systems.

In February, Schreiber Foods shared it has made investments to expand operations in Utah and Wisconsin.

Briohn Building Corp. of Brookfield, Wisconsin, in October broke ground on a project for a Milwaukee development company that will lease space in Beloit, Wisconsin, to Schreiber Foods. It is a two-phase project with room to add another 200,000 square feet as Schreiber Foods grows into the space. Schreiber Foods entered into an agreement with Lyons Magnus to purchase the beverage plant in Beloit last year.

Meanwhile, the Utah Governor’s Office of Economic Opportunity (GOEO) announced it has awarded Schreiber Foods a post-performance tax reduction for an expansion in Logan City, Utah. The corporate incentive is part of the state’s Rural Economic Development Tax Increment Financing program.

“We’ve built a great connection with the people of Utah and Cache County, and that’s a big part of why we’re excited to keep growing here,” says Trevor Farrell, president of Schreiber Foods. “Our Logan and Smithfield teams bring so much pride and passion to everything they do. This expansion lets us build on that energy and keep moving forward together.”

Under the agreement, Schreiber Foods projects it will add 145 new, high-paying jobs and invest $165 million in Utah over the next eight years, GOEO says.

Meanwhile, in late 2024, Schreiber Foods 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.

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. Completion is expected in 2027.

• University of Idaho CAFE, Rupert, Idaho

Most buildings are now complete at the Idaho Center for Agriculture, Food and the Environment (Idaho CAFE), a University of Idaho-led facility in the Magic Valley that includes the nation’s largest research dairy.

John O’Connell, assistant director for communications at the university’s College of Agricultural and Life Sciences, says CAFE still is waiting on the addition of cows and has yet to announce an opening date, which will occur in 2026.

CAFE will open with a herd of 400 to 600 cows and gradually will grow to 2,000 to 2,500 cows.

The facility will achieve additional labor efficiencies through an automated crowd gate with a bar that will lower behind cows within the holding pen, slowly moving forward and guiding them through the parlor entrance.

Tour groups will be able to observe dairy operations through a window from atop a catwalk, maintaining a quiet atmosphere for cows.

The facility will provide research into challenges affecting Idaho dairies at an industry scale, making findings more applicable to their operations.

Mireille Chahine, a professor in the Department of Animal, Veterinary and Food Sciences, recently led a virtual tour of Idaho CAFE.

Meanwhile, in late 2025, USDA announced $3 million in federal funds toward building a cutting-edge nutrient-management facility at Idaho CAFE.

“We look forward to working with University of Idaho to build this research facility at Idaho CAFE,” says Dave
Bjorneberg, supervisory research agricultural engineer at USDA’s Northwest Irrigation and Soils Research Unit. “The facility will allow researchers to evaluate technologies that will make dairy production systems more productive and profitable.”

USDA anticipates breaking ground on the nutrient-management facility in the spring of 2027 and completing it by late summer.

• Upstate Niagara Cooperative/UNC Dairy, West Seneca, New York

Construction is underway on a multimillion-dollar project that will significantly increase the size and capacity of Upstate Niagara Cooperative Inc./UNC Dairy’s West Seneca, New York, operations hub.

Upstate Niagara, headquartered in Lancaster, New York, has proposed a 165,000-square-foot addition to its existing 222,851-square-foot facility at 3300 North America Drive in West Seneca. Upstate Niagara is one of the anchor tenants of West Seneca’s North America Center corporate and industrial park.

Officials say the expansion will result in Upstate Niagara increasing its employment at the West Seneca site. The project will “add significant manufacturing capacity and storage of finished products,” the company says.

Within the expanded area, capacity will be devoted to manufacturing such products as milk, yogurt, sour cream and cottage cheese.

Officials say the expansion project should be completed by late 2026.

• V&V Supremo Foods, Jefferson, Wisconsin

V&V Supremo Foods, a family-owned producer of authentic Mexican cheese, chorizo and cremas, late last year announced the acquisition of 39 acres in Jefferson, Wisconsin, paving the way for a brand new, world-class production facility that will support the company’s capacity to meet the growing demand for V&V Supremo Foods’ products and bring more of its award-winning flavors to families across America.

Nestled between Madison and Milwaukee, Jefferson provides the ideal backdrop for expansion, V&V Supremo officials say. Its thriving community, central location and access to major transportation corridors will enable V&V Supremo Foods to better serve retail and foodservice partners nationwide.

“This expansion reflects our confidence in the future and commitment to serving our consumers, retail, foodservice and industrial partners, and strengthening our ties with the communities where we operate,” says Gilberto Villaseñor II, chief visionary officer, V&V Supremo.

Designed with state-of-the-art manufacturing technology and sustainable practices, the plant will serve as a cornerstone for the company’s future while honoring its tradition of quality and authenticity. This new home represents exciting growth and symbolizes the company’s unwavering commitment to excellence, authenticity and tradition, officials say.

The expansion is expected to create new jobs and spark an economic impact in the region. V&V Supremo Foods says it looks forward to building strong partnerships with local and state partners to support training, workforce development and supplier relationships in the region.

• Walmart, Valdosta, Georgia

Walmart late last year celebrated the grand opening of its second owned and operated milk processing facility in Valdosta, Georgia — a major milestone that created more than 400 new jobs and strengthens Walmart’s end-to-end supply chain for affordable, high-quality milk and advances the company’s long-standing commitment to U.S. manufacturing and local sourcing. The 300,000-plus-square-foot, state-of-the-art facility represents a $350 million investment.

Sourcing milk directly from local dairy farmers, the Valdosta facility processes and bottles a variety of milk options — including gallon, half-gallon, whole, 2%, 1%, skim and 1% chocolate milk — for Walmart’s Great Value and Sam’s Club Member’s Mark brands. The new operation supplies more than 650 Walmart stores and Sam’s Clubs across the Southeast, helping ensure customers and members have consistent access to high-quality, affordable milk.

“This new facility has innovation at its core,” says Bruce Heckman, vice president, manufacturing, Walmart U.S. “It bolsters our capacity to meet the demand for high-quality milk, makes our supply chain more resilient and builds even greater transparency around sourcing. We’re excited about what this means for Walmart customers, regional farmers and the Valdosta community.”

Company officials say this milestone reinforces Walmart’s commitment to building a more transparent and efficient supply chain for dairy products, helping Walmart meet customer demand for high-quality, affordable milk across the Southeast. It follows the company’s investment in its first milk processing facility in Fort Wayne, Indiana, as well as two case-ready beef facilities in Thomasville, Georgia, and Olathe, Kansas.

• Wells Enterprises, Dunkirk, New York

Wells Enterprises has continued expansion and reconstruction of its state-of-the-art manufacturing facility in Dunkirk, New York. Within the progress of Phase 1 of the project, the new plant began producing its first ice cream and novelty products in the fall of 2025, supported with the start-up of a one-of-a-kind chocolate facility dedicated to the production of ingredients for the company’s frozen treats.

“The excitement is growing among our team members. They’re already working inside Phase 1, which is in operation as we continue adding even more lines to the new facility,” says Lesley Bartholomew, director of institutional affairs for Wells Enterprises.

At the same time, Phase 2 of the project — which will include the construction of new office spaces, additional employee amenities, visitor entrances and completion of the primary exterior grounds and facade of the new building — also is in progress and on track for completion later this year.

The $425 million expansion project announced in 2024 continues to remain on track to support the company’s growth plans.

• Westby Cooperative Creamery, Westby, Wisconsin

Westby Cooperative Creamery last summer announced a $14.1 million investment to modernize the co-op’s manufacturing facility. The expansion project, which is expected to be complete this fall, includes a new food-grade room within the existing facility, the installation of four fully enclosed cottage cheese vats, two cream tanks, a new 30,000-gallon milk silo and upgraded refrigeration, sanitation and auxiliary equipment. It will increase cottage cheese production capacity by 50%.

According to Emily Bialkowski, sales and marketing manager for Westby Cooperative Creamery, the majority of the equipment has been ordered, and the first round of installations will begin this month, followed by a second round of major installations in May.

She adds that the project remains on schedule.

Meanwhile, late last year, USDA’s Rural Development Wisconsin State Director Andrew C. Iverson announced that Westby Cooperative Creamery is receiving a nearly $15.5 million loan from Rural Development Business and Industry Guaranteed Loan program and its partner bank, the Security Financial Bank, for the project.

“From a dairy farm to a grocers’ shelf, this investment will reinforce rural prosperity in Wisconsin,” Iverson says. “The Business and Industry Guaranteed Loan program is one of many Rural Development programs that support Wisconsin cooperatives. We are proud to support cooperatives, Wisconsin farmers, rural jobs and dairy production.”

CMN

January U.S. cheese production rises 4.7% from a year earlier

March 6, 2026

WASHINGTON — January U.S. cheese production, excluding cottage cheese, totaled 1.278 billion pounds, up 4.7% from January 2025, according to data released this week by USDA’s Natural Agricultural Statistics Service (NASS). January
cheese production was up 0.1% from the 1.276 billion pounds produced in December. (All figures are rounded. Please see CMN’s Dairy Production chart.)

Italian-type cheese production in January totaled 554.1 million pounds, up 6.5% from January 2025. Production of Mozzarella, the largest component of Italian-type cheese production, totaled 430.0 million pounds in January, up 4.4% from a year earlier.

American-type cheese production in January totaled 500.1 million pounds, up 3.9% from January 2025. Production of Cheddar, the largest component of American-type cheese, totaled 353.3 million pounds, up 7.4% from January 2025.
Wisconsin was the leading cheese-producing state with 311.5 million pounds produced in January, up 0.4% from January 2025. California followed with 207.2 million pounds produced in January, down 0.3% from a year earlier.

U.S. production of butter totaled 231.4 million pounds in January, up 6.0% from January 2025. January butter production was up 11.5% from December’s 207.5 million pounds. California was the leading butter-producing state with 56.8 million pounds produced in January, down 5.2% from January 2025.   

CMN

Dairy groups, trading partners consider impact of tariff ruling

February 27, 2026

WASHINGTON — Following the Supreme Court’s ruling last Friday against President Trump’s authority to issue tariffs under the International Emergency Economic Powers Act (IEEPA), new tariffs have been issued while U.S. companies and industries, as well as foreign countries negotiating trade agreements, anticipate what comes next.

After the Supreme Court issued a 6-3 ruling that the tariffs he had issued over the past year are illegal, Trump promptly signed a proclamation imposing temporary import duties under section 122 of the Trade Act of 1974, which the White House says empowers the president to “address certain fundamental international payment problems through surcharges and other special import restrictions.”

Under this authority, Trump issued a temporary import duty of 10% on articles imported into the United States starting Tuesday. After 150 days these tariffs only can continue if Congress authorizes an extension.

On social media, Trump also has mentioned increasing these tariffs to 15% and warned Monday on his Truth Social platform: “Any Country that wants to ‘play games’ with the ridiculous supreme court decision, especially those that have ‘Ripped Off’ the U.S.A. for years, and even decades, will be met with a much higher Tariff, and worse.”

In his proclamation Friday, the president noted that some goods will not be subject to the temporary import duty, including certain critical minerals, metals and energy products; natural resources and fertilizers that cannot be produced in the United States in sufficient quantities; certain agricultural products including beef, tomatoes and oranges; and other items. Other goods covered under certain trade agreements, including the U.S.-Mexico-Canada Agreement (USMCA), also are exempt.

The European Commission, which has been in the process of finalizing a trade agreement with the United States, has requested full clarity on the steps the United States intends to take following the Supreme Court ruling on IEEPA, noting that the current situation is not conducive to delivering “fair, balanced and mutually beneficial” transatlantic trade and investment as agreed to by both sides last summer.

“A deal is a deal. As the United States’ largest trading partner, the EU expects the U.S. to honor its commitments set out in the joint statement — just as the EU stands by its commitments,” the European Commission says in a statement issued over the weekend. “In particular, EU products must continue to benefit from the most competitive treatment, with no increases in tariffs beyond the clear and all-inclusive ceiling previously agreed.”

The European Commission adds in its statement that it is in close and continuous contact with the U.S. administration.

Stateside, dairy industry groups also continue to closely follow the tariff situation and how it will impact their members.

In a member update, the Cheese Importers Association of America (CIAA) explained that President Trump is expected to invoke section 301 of the Trade Act of 1974 and/or section 232 of the Trade Expansion Act of 1962 to impose new tariffs upon the expiration of the section 122 tariffs, which can only remain in effect for 150 days without congressional approval.

While the administration has not yet published guidance on tariff refunds, CIAA says it is anticipating the IEEPA tariff refund procedures will be agreed upon by importers and the administration over the next several weeks or months.

The International Dairy Foods Association(IDFA) also sent a member update explaining that the Supreme Court has referred remaining IEEPA matters — including the question of the potential for any refunds — back to the U.S. Court of International Trade, which then will provide further instruction to U.S. Customs and Border Protection officials regarding the handling of IEEPA tariffs and any refunds on the basis of the Supreme Court opinion.

“In light of the unprecedented nature of this ruling and the lack of required deadlines, it is unclear how long it may take for any subsequent changes to IEEPA tariffs or refunds,” IDFA says in its update. “Despite the ruling against IEEPA tariffs, however, IDFA does not anticipate the ruling will have immediate implications for the recently announced reciprocal trade agreements. The Office of the U.S. Trade Representative has said it will use other policy tools to continue reciprocal trade agreements.”               

CMN

USDEC, NDC launch new Latin American dairy nutrition forum

February 27, 2026

ARLINGTON, Va. — The U.S. Dairy Export Council (USDEC) and National Dairy Council (NDC) this week launched the inaugural Latin American Congress
on Dairy Nutrition (NutriLact). This new international forum brings together leading scientists, researchers, health professionals and policymakers from top universities and institutions across the United States and Latin America, including Harvard Medical School, Mayo Clinic, Pan-American Health Organization, Food and Agriculture Organization, and key universities around the world.

The forum took place Feb. 25-26 in Lima, Peru, focusing on the role of dairy foods in supporting healthier diets across the lifespan at a time when many Latin American countries are working to address both nutrient deficiencies and rising rates of diet-related chronic disease.

“Bringing scientists from across the Americas together in one place is critical to advancing practical, science-based nutrition solutions,” says Krysta Harden, USDEC president and CEO. “We are proud to help convene this congress, which will facilitate meaningful conversations on how dairy can support health and nutrition goals throughout Latin America.”

The congress program was developed by NDC and USDEC working in collaboration with an independent scientific advisory committee made up of respected researchers from universities and research institutions in the United States and Latin America. The agenda was curated to ensure discussions were grounded in the latest science and relevant to real-world nutrition policy and practice.

“This congress reflects a significant collaborative effort across the U.S. dairy community,” says Katie Brown, NDC president. “From establishing the scientific advisory committee to securing highly respected medical and health experts and planning for the follow-on engagement with the attendees post congress, our teams and partners have worked closely to build a program that delivers real value for congress attendees.”

The congress featured plenary sessions, panel discussions and interactive exchanges among researchers, clinicians and nutrition leaders from across the region, on topics ranging from maternal and child health to cardiometabolic well-being and nutrition.

USDEC’s Jaime Castaneda, who co-chaired the organization of the congress together with Shawna Morris, says, “This congress is not intended to be a one-off event, but the beginning of an ongoing regional conversation with health policymakers, practitioners and researchers on the potential of dairy products to address issues that are fundamental to the health and prosperity of Latin America.”

For more information, visit www.nutrilactcongress.org.

CMN

Milk production in January is up 3.4% from one year earlier

February 27, 2026

WASHINGTON — Milk production in the 24 major milk-producing states in January totaled 19.06 billion pounds, up 3.4% from January 2025’s 18.42 billion pounds, according to data released late last week by USDA’s National Agricultural Statistics Service (NASS). December revised production for the 24 major states was 18.79 billion pounds, a decrease of 36 million pounds or 0.2% from the previous month’s preliminary production estimate. (All figures are rounded. Please see CMN’s Milk Production chart.)

For the entire United States, January milk production was estimated at 19.81 billion pounds, up 3.2% from January 2025.

January production per cow in the 24 major states averaged 2,082 pounds, up 24 pounds from January 2025 and up 26 pounds from December. For the entire United States, production per cow in January is estimated at 2,068 pounds, up 24 pounds from January 2025 and up 26 pounds from December.

NASS reports the number of milk cows on farms in the 24 major states was 9.15 million head in January, up 200,000 head from January 2025 and up 15,000 head from December.

In the entire United States, there were an estimated 9.58 million head in January, up 189,000 head from January 2025 and up 14,000 head from December.

California led the nation’s milk production in January with 3.51 billion pounds of milk, up 4.7% from January 2025. Wisconsin followed with 2.75 billion pounds of milk, up 2.1% from January 2025.   

CMN

Today's Cheese Spot Trading
March 13, 2026

Barrels: $1.5300 (+1 3/4)
Blocks: $1.5300 (+1 3/4)

Click here for more market activity

The butterfat quandary

Corey Geiger, CoBank

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