Dairy, ag groups weigh in on Senate passage of ‘megabill’

July 4, 2025

WASHINGTON — The U.S. Senate earlier this week passed President Trump’s “megabill,” called the One Big Beautiful Bill Act, by a close vote of 51-50. It now returns to the House to be finalized. The bill includes increased spending for border security, defense and energy production, and extends trillions of dollars in tax cuts, partially offset by cuts to health care and nutrition programs. The Congressional Budget Office estimated the legislation would increase federal deficits by nearly $3.3 trillion over the next decade, news reports say.

The National Milk Producers Federation (NMPF) commended the U.S. Senate for the bill’s dairy and agriculture provisions, which NMPF says will create greater financial certainty for producers. NMPF is hopeful that the House will take up the bill and get it to the president’s desk quickly.

“Dairy farmers are grateful for legislation that will create several key opportunities for dairy,” says Gregg Doud, NMPF president and CEO. “Following last month’s successful vote in the House, we are excited that the Senate’s legislation also positions these investments to benefit dairy farmers and the cooperatives they own. We hope they are enacted into law as swiftly as possible.”

The Senate Agriculture Committee’s portion of the bill includes numerous NMPF-backed requests that would strengthen dairy and farm policy, including:

• Renewing the Dairy Margin Coverage (DMC) program through 2031; updating DMC’s production history calculation to be based on the highest production year of 2021, 2022 or 2023; and extending the ability for producers to receive a 25% premium discount for locking in their coverage for the duration of the bill;

• Providing mandatory funding for USDA to conduct mandatory dairy processing cost surveys every two years to provide better data to inform future make allowance conversations;

• Folding remaining Inflation Reduction Act conservation dollars into the farm bill baseline, resulting in increased long-term funding for popular, oversubscribed programs like the Environmental Quality Incentives Program;

• Providing new trade promotion funding based on current programs that return well over $20 in export revenue for every dollar invested in the programs; and

• Increasing funding for animal health programs that help to prevent, control, and eradicate animal diseases, such as the outbreak of H5N1 in dairy cattle.

The Senate Finance Committee’s portion of the bill, released on June 16, makes permanent the Section 199A tax deduction, enabling dairy farmer-owned cooperatives to continue either passing the deduction back to their farmer owners or reinvesting it in their cooperatives, NMPF notes.

The American Farm Bureau Federation (AFBF) also praised the Senate for passing the legislation.

“Farm Bureau applauds the U.S. Senate for passing the reconciliation package. Farmers and ranchers are the foundation of America’s food supply chain, and they need the certainty that this legislation will provide. Improvements to farm safety net programs that reflect today’s agricultural economy and maintaining important tax provisions will directly benefit farm and ranch families,” says AFBF President Zippy Duvall.

Duvall adds that prices being paid to farmers continue to fall, while expenses remain high. The combination is taking a toll — America lost more than 141,000 farms in a five-year period, leading to more consolidation of family farms.

“Increases to reference prices as well as investments in conservation, research and trade are desperately needed, especially since it’s been seven years since passage of a new farm bill,” he says. “Farmers will stand a better chance of enduring tough times so they can plant for another season.”

Meanwhile, some stakeholders raised concerns over the bill’s proposed cuts to the Supplemental Nutrition
Assistance Program (SNAP).

“This bill is bad for families trying to put food on the table, for rural economies already dealing with the impact of tariffs, and for state and local governments working to make critical investments in the future,” says Sen. Amy Klobuchar, D-Minn., ranking member of the Senate Agriculture Committee. “SNAP serves 42 million Americans — children, seniors, people with disabilities and veterans. This bill will terminate food assistance for nearly 3 million of them and will reduce benefits for millions more. These cuts also mean farmers, who are already operating on razor-thin margins, will see billions in lost revenue and rural, independent grocers will be in jeopardy.”

National Farmers Union President Rob Larew notes that family farmers and ranchers still need a comprehensive, five-year farm bill that reflects the full breadth of agriculture — from producers to consumers — and using reconciliation to move a partial package is a missed opportunity.

“There are some meaningful provisions in this bill. It strengthens the farm safety net, invests in biofuels and conservation, and extends key tax incentives. But these gains are paired with harmful tradeoffs — most notably, cuts to SNAP and Medicaid and new, broader loopholes in farm program payment limits,” Larew says. “Farm policy should unite us. We urge lawmakers to redouble their efforts to deliver a farm bill that works for everyone.”

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Wisconsin processors praise state budget investments

July 4, 2025

MADISON, Wis. — The Wisconsin Cheese Makers Association (WCMA) and dairy processors this week applauded Wisconsin Gov. Tony Evers and legislative leaders on the bipartisan passage and signing of the 2025-2027 biennial state budget into law. The bill includes more than half a billion dollars of funding to support dairy innovation, boost dairy exports, address food insecurity and strengthen the food supply chain through key infrastructure and workforce support.

“Wisconsin’s dairy industry delivers $52 billion in economic activity, and more than 120,000 jobs, with farmers and processors earning our state’s reputation as America’s Dairyland,” says Rebekah Sweeney, WCMA senior director of programs and policy. “This new, bipartisan budget shows the ag community also has strong partners in the State Capitol, providing meaningful support as dairy businesses work to expand their operations and their sales.”

The budget increases funding for the Dairy Processor Grant Program from base funding of $400,000 to a total of $1.2 million over the biennium. These grants, long-supported by the Evers administration and championed this term in the Legislature by Rep. Todd Novak, R-Dodgeville, and Sen. Eric Wimberger, R-Oconto, help small- and medium-sized dairy processors with facility modernization and employee training.

“These targeted, small-dollar grants offer valuable support for companies like mine as we work to innovate and maintain Wisconsin’s reputation as a global leader in dairy processing,” says Andy Hatch, chair of WCMA’s Policy Committee and owner of Uplands Cheese of Dodgeville. “We’re pleased that this budget expands access to these grants, so more dairy businesses can maximize their growth and their positive impact on their communities.”

With support from the governor and Senate Minority Leader Dianne Hesselbein, D-Middleton, the budget directs $10 million to the Food Security Initiative over the biennium, supporting local hunger relief organizations’ purchases of Wisconsin dairy products, as well as meat and produce. It also directs $3 million to the Tribal Elder Food Security program.

The budget allocates an additional $150 million over the biennium to the Agricultural Roads Improvement Program (ARIP), continuing a successful initiative first funded in the 2023-2025 state budget. Across previous grant offerings, roughly three-quarters of all awarded ARIP grant dollars have supported construction projects that, at least in part, benefit dairy businesses and their rural communities. Joint Finance Committee Co-Chair Sen. Howard Marklein, R-Spring Green, and Rep. Travis Tranel, R-Cuba City, led the charge to provide 2025-27 funding for the program.

“Investing in Wisconsin’s rural roads is critical for the long-term strength, stability and success of our business and our industry — and the entire food supply chain,” says Scott Caliebe, chief financial officer of Pine River Pre-Pack of Newton, which benefited from a previous ARIP grant. “We’re already seeing the positive impact of this funding in our community, and we’re grateful for this continued investment.”

The budget provides $2 million in continued funding for the Wisconsin Initiative for Agricultural Exports (WIAE) over the biennium, a program with a proven record of boosting the state’s engagement in foreign markets. Funding for this initiative has been championed by Joint Finance Committee Vice Chair Rep. Tony Kurtz, R-Wonewoc, Sen. Jesse James, R-Thorp, and Rep. Todd Novak, R-Dodgeville.

The 2025-27 state budget includes $7.8 million per year to support the Dairy Innovation Hub, which harnesses cutting-edge research and development at three University of Wisconsin campuses. It further provides $360 million for childcare programming, an amount that will help Wisconsin retain services critical to workforce engagement.

“We’re grateful for the collaborative nature of this budget process, which yielded major wins for Wisconsin’s dairy processors — wins that will benefit the entire state. From export opportunities and plant expansions to cutting-edge research and critical infrastructure improvements, this budget sets the stage for continued industry growth in the years ahead,” Sweeney says.

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Lactalis USA to invest over $75M in two N.Y. manufacturing plants

July 4, 2025

ALBANY, N.Y. — New York Gov. Kathy Hochul this week announced Lactalis USA will invest more than $75 million to upgrade both its Walton and Buffalo, New York, facilities, enabling the company to expand capacity and gain efficiencies.

The projects in Delaware and Erie counties include the purchase of new equipment and upgrades that will allow the company to retain more than 800 full-time jobs and create more than 50 new jobs.

Lactalis USA has chosen to expand in New York State thanks in part to support from the governor and Empire State Development (ESD), which is offering $750,000 in Excelsior Jobs Program tax credits for the Walton project (which is in an economically distressed community) and $550,000 in tax credits for the Buffalo project in exchange for Lactalis’ job retention and creation commitments. The projects are expected to be completed in 2027.

“New York will continue to work with businesses in the agri-food sectors as they expand and grow to ensure good-paying jobs remain in our communities,” Hochul says. “By investing in the Lactalis USA facilities and assisting with improvements, New York is retaining hundreds of jobs and adding new jobs, as well as helping to support the region’s dairy farmers.”

The Walton plant produces Breakstone’s sour cream and cottage cheese. It will undergo a $15 million modernization, focusing on automating and expanding the cottage cheese and sour cream production lines, enhancing efficiency, capacity and sustainability. Currently, the facility has limited capacity, while market demand for nutritious high-protein foods is increasing. The facility also relies on technology that requires extensive maintenance, and the improvements will increase versatility for product innovation. The project will include new fillers, HEPA air filtration, advanced lab equipment, new roofing, boiler upgrades and several other improvements to the facility. The upgrades will result in a 30% boost in output and create more than 20 new jobs.

The Buffalo plant produces Galbani Ricotta, Mozzarella and Provolone, along with whey powder that is distributed across the United States and abroad. The $60 million expansion includes the installation of six 50,000-pound vats, an advanced cheese belt, separators, silos and a robotic palletizer. Building remodeling will include relocating the cheese lab to maintain production, and increasing Mozzarella and Provolone production by 37 million pounds annually. Ricotta production also will be expanded, and new energy-efficient technology will be added. With the addition of this expansion project, Lactalis USA has committed to investing a total of approximately $123 million in its Buffalo facilities from 2020 through the end of 2027.

In addition to creating jobs, both plants support the region’s agricultural economy by processing more than 800 million pounds of milk annually from 236 local dairy farmers.

“Lactalis has two plants in New York State that are key to our growing business in the United States,” says Lactalis USA CEO Esteve Torrens. “Our Buffalo plant is home to a significant Ricotta and Mozzarella production under the Galbani brand. Our Walton plant continues a rich tradition since 1882 of producing Breakstone’s sour cream and is essential to strengthening our cottage cheese business in a rapidly growing category. We are committed to supporting the communities of Buffalo and Walton as we continue to grow in those markets, and we thank Gov. Hochul and ESD for their support.”

CMN

Sheep’s milk cheesemakers see more awareness, growth

June 27, 2025

By Rena Archwamety

MADISON, Wis. — Sheep’s milk cheeses — which have been famous for centuries in countries such as Spain (Manchego), Italy (Pecorino Romano) and Greece (Feta) — have a much younger history in the United States. However, U.S. sheep’s and mixed-milk cheeses increasingly are gaining notice on national and international stages, thanks to innovative cheesemakers, their award-winning products and promotional efforts.

One of the first U.S.-made sheep’s milk cheeses to gain national attention was from Carr Valley Cheese, based in La Valle, Wisconsin.

“Sid Cook had purchased the La Valle plant in the mid-1980s, and at the time, it was just making cow’s milk daisies. Sid started stepping into other types of milks in the mid- to late-’90s. This was pretty unheard of at the time, especially mixed-milk cheeses,” says Elle Williams, director of sales and brand development for Carr Valley Cheese.

She notes that Cook had done some traveling in Europe and was inspired by the cheeses he had seen in Spain.
“He was probably one of the first ones on the U.S. scene with those cheeses in the mid-’90s,” she says. “He started presenting them at award shows in the early 2000s, and won Best of Show at the American Cheese Society contest in 2004.”

That Best of Show cheese, Gran Canaria, was an aged mixed sheep, goat and cow milk cheese. Williams says this was around when mixed and sheep’s milk cheeses started to become more visible in the United States. Every year, she says, these cheeses become more diverse. Today, Carr Valley makes about 10 different sheep milk cheeses and 10 mixed-milk varieties.

Another established Wisconsin cheesemaker, Tony Hook, started making sheep’s milk cheeses soon after in 2009. He was approached by Brenda Jensen, who at the time owned Hidden Springs Creamery in Westby, Wisconsin, about making a Blue sheep’s milk cheese for the farmstead operation. Hook also had been interested in adding sheep’s milk varieties at Hook’s Cheese Co., Mineral Point, Wisconsin, which he co-owns with his wife Julie, so they collaborated with Jensen to create Hook’s Little Boy Blue and Hidden Spring’s Bohemian Blue.

Hook’s still typically procures all of its sheep milk from Hidden Springs Creamery, and Little Boy Blue has become Hook’s most-awarded variety and among its best-selling sheep’s milk cheeses. Hook now makes 12 varieties of sheep’s milk cheeses as well as other mixed-milk cheeses.

“Since 2009 when we started with sheep cheeses, it really has picked up. Compared to that first year, we probably have five times the sales,” Hook says.

He attributes this to consumers’ willingness to try different things, and that people are more familiar with sheep’s milk cheese today than they were 15-16 years ago.

“At the farmers market, people like to try things, but some people don’t like the tang of goat’s milk. When they try sheep’s milk cheese, they’re really excited — sheep’s milk is sweeter that goat’s milk.”

Flavor and digestibility are two attributes that draw consumers to Carr Valley’s sheep’s milk cheese, according to Williams.

“I think a lot of it is the flavor. Sheep’s milk provides a sweeter flavor and is a little nutty, depending on age,” she notes. “People’s palates continue to evolve, and we find more and more people willing to try something new or with a different flavor. Chefs and restaurants want something you don’t see as often to make a dish a little more unique and put their own stamp on it.”

Another big draw for people requesting sheep’s milk cheese is because of dietary reasons. Some who have trouble digesting cow’s milk can more easily handle sheep’s milk due to differences in its protein and fat composition.

“People reach out, and they’re happy to see all the sheep’s milk cheese that is available,” Williams says. “We try to offer a vast range to meet any customer’s needs, to spread awareness and explain to the customers how that product is made.”

One of Carr Valley’s best-selling cheeses is Mobay, which is half sheep and half goat, divided by a layer of ash. Another is its Menage — a blend of sheep’s, goat’s and cow’s milk cheeses in a milder recipe that is more approachable.

Hook says he finds sheep’s milk easy to work with — it contains about double the amount of butterfat and protein as cow’s milk, and sets much faster after the rennet is added. In a sheep’s milk Butterkase variety he makes, he doesn’t need to add extra cream due to the high fat content already in the milk, along with a proprietary combination of cultures used.

“Most of the cheeses turn out great,” he says. “The texture is pretty close to that of cow’s milk. The flavor is a little sweeter. We like to age (sheep’s milk cheeses) out a couple of years, and there are quite a few crystals.”

In addition to its Little Boy Blue, Hook’s Sheep’s Milk Gouda and Smoked Gouda are popular, along with Ewe’s Be Amazed — a dry Jack-style cheese with floral flavors — and its sheep’s milk cheese with Italian truffles.

“Sheep milk is kind of fun to work with and make different things with,” Hook says. “Because I’ve made cow’s milk cheese for 55 years, it’s always fun to play with new things. Sheep’s milk is coming along. It may take a while, and a lot of the cheeses that are imported are sheep milk. But I think we can produce better quality sheep milk cheeses here if we can get it in the hands of consumers and they can try it.”

Carr Valley and Hook’s Cheese both are members of the Sheep Dairy Association of Wisconsin, which was organized in 2016 with the mission to help improve efficiencies that support producers, help new sheep dairy farmers get started and to help cheesemakers develop new artisan cheeses with sheep’s milk.

“This is a very exciting time for the sheep industry,” says Karen Nielsen, organizational manager for the association, which has 20 industry members plus about 185 who have signed up as “friends” or “fans” of Wisconsin sheep dairy and sheep’s milk products. “Some of the established cheesemakers are seeing their sheep milk cheeses do very well. They are excited about the properties of sheep milk. There are more solids, so less sheep milk is needed to make cheese. More protein and fat really make it a nice cheese to work with.”

The Sheep Dairy Association also works to promote awareness of Wisconsin’s sheep’s milk cheeses and other products through events such as fairs and festivals. The last couple of years, its members attended the Wisconsin Sheep and Wool Festival, held every fall in Jefferson, Wisconsin, providing milking and cooking demonstrations and sampling and selling their sheep’s milk cheeses.

These outreach efforts, along with the increasing visibility at national and international contests, have helped to boost the profile of domestic sheep’s milk cheeses.

“We’re all very excited about what’s been happening over the last two years at the contests,” Nielsen says. “Our cheesemakers tend to win lots of awards in the ‘all milks’ categories. It’s helped with their success. I’m always excited about the prizes people win with their cheeses, and the new products coming out.”

CMN

’25 Wisconsin State Fair dairy contest winners announced

June 27, 2025

WEST ALLIS, Wis. — Dairy manufacturers from throughout the state submitted over 500 entries for the 2025 Wisconsin State Fair Dairy Products Contest, which took place June 19 at the Wisconsin State Fair Park. The contest featured over 50 classes for cheese, sour cream, butter, yogurt, milk and custard.

The 2025 Grand Master Cheesemaker, Grand Champion Butter, Grand Champion Yogurt, Grand Champion Sour Cream, Grand Champion Milk and Grand Champion Custard will be announced at the Blue Ribbon Dairy Products Auction on Aug. 7 at The Wisconsin State Fair Park. The Blue Ribbon Dairy Products Auction is a fundraiser for the Wisconsin State Fair Dairy Promotion Board. Auction proceeds fund scholarships for students pursuing dairy-related degrees and support the board’s interactive educational exhibits at Wisconsin State Fair Park.

The top entries in each class include:

• Mild Cheddar

First: Bill Hewins, Land O’Lakes, Kiel, Mild Cheddar Cheese, 99.185

Second: Foremost Farms USA, Marshfield, Mild Cheddar, 98.910

Third: Dillon Sylla, Associated Milk Producers Inc. (AMPI), Blair, AMPI Mild Cheddar, 98.525

• Aged Cheddar

First: Matt Handrich, Agropur, Weyauwega, Cheddar, 99.600

Second: Charles Henn, Agropur, Weyauwega, Cheddar, 99.575

Third: Ronald Balazs, Land O’Lakes, Kiel, Sharp Cheddar Cheese, 99.550

• Colby, Monterey Jack

First: Widmer’s Cheese Team, Widmer’s Cheese Cellars, Inc., Theresa, Natural Colby Cheese, 99.185

Second: Allen Knowlton, AMPI, Jim Falls, Colby & Monterey Jack Cheese Blend, 98.840

Third: William Hanson, Arena Cheese, Arena, Colby Jack Deli, 98.790

• Swiss Style

First: Mark Grossen, CROPP Cooperative/Organic Valley, La Farge, Baby Swiss Cheese, 96.685

Second: Sam Morhardt, Prairie Farms, Shullsburg, Prairie Farms Baby Swiss Wheel, 95.210

Third: Mark Grossen, Prairie Farms, Shullsburg, Prairie Farms Baby Swiss Wheel, 91.700

• Brick, Muenster

First: Ty Saglam, Klondike Cheese Co., Monroe, Buholzer Brothers Brick, 99.100

Second: Ron Buholzer, Klondike Cheese Co., Monroe, Buholzer Brothers Muenster, 98.950

Third: Decatur Cheesemakers, Decatur Dairy, Inc., Brodhead, Muenster, 98.900

• Mozzarella

First: Jeremy Robinson, Agropur, Luxemburg, Low Moisture Mozzarella Cheese, whole milk, 98.705

Second: Kurt Premo, Crave Brothers Farmstead Cheese, LLC, Waterloo, Fresh Mozzarella-C Medallions, 98.595

Third: Kurt Premo, Crave Brothers Farmstead Cheese, LLC, Waterloo, Fresh Mozzarella-B Ciliegini, 98.555

• String Cheese

First: Jose Gonzalez, Crave Brothers Farmstead Cheese, LLC, Waterloo, Farmers Rope Skinny String Cheese Sticks, 99.345

Second: Adam Kleuskens, Agropur, Weyauwega, Mozzarella String Cheese, 98.740

Third: Sargento St. Cloud Team, CROPP Cooperative/Organic Valley, La Farge, String Cheese, 98.725

• Blue Veined Cheese

First: Team Kingston Creamery, Kingston Cheese Cooperative, Cambria, Premium Blue Cheese, 99.645

Second: Almena Team, Saputo Cheese USA Inc., Wauwatosa, Gorgonzola, 99.195

Third: Prairie Farms Dairy, Inc.-Mindoro, Prairie Farms Dairy, Inc.-Mindoro, Pasteurized Blue Veined Cheese, 98.675

• Feta

First: Team Nasonville Dairy, Inc., Nasonville Dairy, Inc., Marshfield, Feta in Brine, 99.940

Second: Kristi Wuthrich, Klondike Cheese Co., Monroe, Odyssey Feta in Brine, 98.940

Third: Ariel Graveen, Agropur, Weyauwega, Traditional Feta Cheese, 98.535

• Flavored Pepper Cheese

First: Allen Knowlton, AMPI, Jim Falls, White Cheddar Cheese with Habanero Peppers, 98.975

Second: Dan Reed, V&V Supremo Foods, Browntown, Chihuahua Cheese with Jalapeno Peppers, 98.935

Third: Marieke Gouda Team, Holland’s Family Cheese, LLC, Thorp, Jalapeno Gouda, 98.795

• Flavored Soft Cheese

First: Justin Lowery, Klondike Cheese Co., Monroe, Odyssey Tomato & Basil Feta in Brine, 99.750

Second: Lake Country Dairy, Lake Country Dairy Schuman Cheese, Turtle Lake, Cello Vanilla Mascarpone, 99.700

Third: Lake Country Dairy, Lake Country Dairy Schuman Cheese, Turtle Lake, Cello Maple Mascarpone, 99.695

• Flavored Semi-Soft Cheese

First: Lake Country Dairy, Lake Country Dairy Schuman Cheese, Turtle Lake, Cello Dijon Hand Rubbed Fontal, 99.870

Second: Team Meister, Meister Cheese, Muscoda, Garlic Pesto Jack, 99.735

Third: Lake Country Dairy, Lake Country Dairy Schuman Cheese, Turtle Lake, Cello Tuscan Hand Rubbed Fontal, 99.725

• Smoked Cheese

First: Zach Schnieder, Arla Foods, Kaukauna, Smoked Gouda, 99.650

Second: Marieke Gouda Team, Holland’s Family Cheese, LLC, Thorp, Smoked Gouda, 99.500

Third: Ron’s Cheese Team, Ron’s Wisconsin Cheese, LLC, Kewaunee, Smoked Mozzarella String Cheese, 99.340

• Flavored Hard Cheese

First: Kerry Henning, Deer Creek Cheese, Sheboygan, Deer Creek The Carawaybou, 98.750

Second: Kerry Kenning, Deer Creek Cheese, Sheboygan, Deer Creek The Doe, 98.625

Third: Team Sartori, Sartori Co., Plymouth, Espresso BellaVitano, 98.600

• Smear Ripened Cheese

First: Team Emmi Roth-Monroe, Emmi Roth, Stoughton, Roth Grand Cru Original Wheel, 99.525

Second: Alpinage Cheese, Alpinage Cheese LLC, Oak Creek, Raclette, 99.375

Third: Team Emmi Roth-Platteville, Emmi Roth, Stoughton, Roth Grand Cru Reserve Block, 99.200

• Cold Pack Cheese, Cheese Food

First: Marieke Gouda & Pine River Teams, Holland’s Family Cheese, LLC, Thorp, Honey Clover Gouda Cheese Spread, 99.935

Second: Team Pine River, Pine River Prepack, Newton, Swiss & Almond Cold Pack Cheese Spread, 99.795

Third: Rob Stellrecht, Burnett Dairy Co-op, Grantsburg, Cheddar & Gruyere Black Truffle, 99.765

• Pasteurized Process Cheese, Cheese Food, Cheese Spread

First: Team Pine River, Pine River Prepack, Newton, Horseradish Gourmet Snack Spread, 98.520

Second: AMPI’s Dinner Bell Creamery, Associated Milk Producers Inc., Portage, Pasteurized Processed Cheese Slice-Colored, 98.450

Third: Team Revela Foods, CROPP Cooperative/Organic Valley, La Farge, Pasteurized Prepared American White Sliced Cheese, 98.025

• Reduced Fat or Lite Cheese

First: Steve Webster, Klondike Cheese Co., Monroe, Odyssey Reduced Fat Feta in Brine, 99.600

Second: Ron Buholzer, Klondike Cheese Co., Monroe, Odyssey Reduced Fat Mediterranean Herb Feta in Brine, 99.345

Third: Matt Erdley, Klondike Cheese Co., Monroe, Odyssey Reduced Fat Tomato & Basil Feta in Brine, 99.090

• Open Class — Soft and Spreadable Cheese

First: Lake Country Dairy, Lake Country Dairy Schuman Cheese, Turtle Lake, Cello Mascarpone, 99.400

Second: Lake Country Dairy, Lake Country Dairy Schuman Cheese, Turtle Lake, Mascarpone, 99.150

Third: Schreiber West Bend Team, Cropp Cooperative/Organic Valley, La Farge, Cream Cheese, 98.800

• Havarti

First: Brett Riese, Klondike Cheese Co., Monroe, Buholzer BrothersHavarti, 99.000

Second: Dave Buholzer, Klondike Cheese Co., Monroe, Buholzer Brothers Havarti, 98.900

Third: Team Emmi Roth-Monroe, Emmi Roth, Stoughton, Roth Creamy Havarti, 98.800

• Flavored Havarti

First: Steve Stettler, Decatur Dairy Inc., Brodhead, Havarti Dill, 99.700

Second: Dennis Schneider, Arla Foods, Kaukauna, Jalapeno Havarti, 99.510

Third: Decatur Cheesemakers, Decatur Dairy Inc., Havarti Dill, 99.400

• Open Class — Semi-Soft Cheese

First: Lake Country Dairy, Lake Country Dairy Schuman Cheese, Turtle Lake, Cello Fontal, 99.550

Second: Nate Schweiner, Agropur, Weyauwega, Provolone, 98.650

Third: Micah Klug, Foremost Farms USA, Appleton, Provolone, 98.250

• Open Class — Hard Cheese

First: Chris Roelli, Roelli Cheese Co., Cheddar with sparse blue veins, 99.250

Second: Lake Country Dairy, Lake Country Dairy Schuman Cheese, Turtle Lake, Cello Asiago, 99.015

Third: Marieke Gouda Team, Holland’s Family Cheese, LLC, Thorp, Golden, 99.000

• Flavored Goat Milk Cheese

First: Team LaClare, LaClare Creamery, LLC, Malone, Maple Bourbon Goat Cheese, 99.685

Second: Team LaClare, LaClare Creamery, LLC, Malone, Lemon Bar Goat Cheese, 99.395

Third: Franklin Team, Saputo Cheese USA Inc., Wauwatosa, Hot Honey Flavored Goat Cheese, 99.220

• Natural Goat Milk Cheese

First: Team LaClare, LaClare Creamery, LLC, Malone, Original Goat Cheese, 99.300

Second: Black Creek Team, Saputo Cheese USA Inc., Wauwatosa, Goat Milk Cheddar, 99.200

Third: Franklin Team, Saputo Cheese USA Inc., Wauwatosa, Fresh Goat Chevre, 98.700

• Latin American Cheese

First: Mexican Cheese Producers, Darlington, 4/4 Panela, 99.590

Second: Steve Middendorf, V&V Supremo Foods, Browntown, Queso Oaxaca, 99.530

Third: Scott Steinmetz, V&V Supremo Foods, Arena, Chihuahua Cheese, 99.455

• Sheep & Mixed Milk Cheese

First: Cedar Grove Cheese Team, Cedar Grove Cheese, Plain, Fleance, 99.600

Second: Cedar Grove Cheese Team, Cedar Grove Cheese, Plain, Juene Brebis, 99.550

Third: Team Kingston Creamery, Kinston Cheese Cooperative, Cambria, Breezy Blue, 99.525

• Gouda & Edam

First: Marieke Gouda Team, Holland’s Family Cheese, LLC, Thorp, Premium Gouda, 99.375

Second: Marieke Gouda Team, Holland’s Family Cheese, LLC, Thorp, Reserve Gouda, 99.275

Third: Marieke Gouda Team, Holland’s Family Cheese, LLC, Thorp, Super Aged Gouda, 99.050

• Unflavored Cheese Curds

First: Decatur Cheesemakers, Decatur Dairy Inc., Brodhead, White Curd, 99.540

Second: Matt Henze, Decatur Dairy Inc., Brodhead, White Curd, 99.375

Third: Ron’s Wisconsin Cheese Crew, Ron’s Wisconsin Cheese, LLC, Kewaunee, Colored Cheddar Curds, 99.185

• Flavored Cheese Curds

First: Widmer’s Cheese Team, Widmer’s Cheese Cellars, Inc., Theresa, Jalapeno Cheddar Cheese Curds, 99.135

Second: Ron’s Wisconsin Cheese Crew, Ron’s Wisconsin Cheese, LLC, Kewaunee, Garlic and Dill Flavored Colored Cheddar Cheese Curds, 99.050

Third: Matt Henze, Decatur Dairy Inc., Brodhead, White Dill Garlic Curd, 99.045

• Shredded Cheese

First: Great Lakes Cheese-Plymouth, Great Lakes Cheese, Plymouth, Shredded Pepper Jack, 99.265

Second: Masters Gallery Foods, Inc., Masters Gallery Foods, Plymouth, Hot Pepper Jack Blend, 99.105

Third: Great Lakes Cheese-Plymouth, Great Lakes Cheese, Plymouth, Shredded Italian Blend-Asiago, Mozzarella,
Provolone, 98.725

• Crumbled Cheese

First: Team LaClare, LaClare Creamery, LLC, Malone, Crumbled Honey Goat Cheese, 99.910

Second: Steve Monacelli, Agropur, Weyauwega, Crumbled Feta Cheese, 99.780

Third: Jacob Johnson, Agropur, Weyauwega, Crumbled Feta Cheese, 99.590

• Salted Butter

First: Weyauwega Cheese, Sun Prairie, 99.600

Second: Nancy’s Probiotic Foods, Chaseburg, 99.350

Third: CROPP Cooperative/Organic Valley, La Farge, 99.150

• Unsalted Butter

First: Weyauwega Cheese, Sun Prairie, 99.500

Second: Nancy’s Probiotic Foods, Chaseburg, 99.150

Third: Old World Creamery, Sheboygan, 99.100

• Flavored High Protein Yogurt

First: Klondike Cheese Co., Monroe, Odyssey Vanilla Greek Yogurt, 99.850

Second: Klondike Cheese Co., Monroe, Odyssey Peach Greek Yogurt, 99.800

• Unflavored High Protein Yogurt

First: Klondike Cheese, Monroe, Odyssey Labneh, 99.650

Second: Klondike Cheese, Monroe, Odyssey Greek Yogurt, 99.475

• Open Class — Flavored Yogurt

First: Klondike Cheese Co., Monroe, Odyssey Whole Vanilla Yogurt, 99.600

Second: Klondike Cheese Co., Odyssey Whole Peach Yogurt, 99.000

• Open Class — Unflavored Yogurt

First: Klondike Cheese Co., Monroe, Odyssey Whole Fat Yogurt, 99.650

• Drinkable Cultured Products

First: Weber’s Farm Store, Marshfield, Low Fat Mango Kefir, 99.500

Second: Weber’s Farm Store, Marshfield, Low Fat Strawberry Kefir, 99.400

Third: Weber’s Farm Store, Marshfield, Low Fat Raspberry Kefir, 99.300

• Open Class — Flavored Sour Cream

First: Mexican Cheese Producers, Darlington, Jalapeno Sour Cream, 99.800

Second: Mexican Cheese Producers, Darlington, Chipotle Sour Cream, 99.650

• Open Class — Unflavored Sour Cream

First: Mexican Cheese Producers, Darlington, Cultured Sour Cream, 99.800

Second: Mexican Cheese Producers, Darlington, Acidified Sour Cream, 99.700

Third: Klondike Cheese Co., Monroe, Odyssey Sour Cream, 99.550

• Low Fat Sour Cream

First: Klondike Cheese Co., Monroe, Odyssey Reduced Fat Greek Mediterranean Feta Dip, 99.800

Second: Klondike Cheese Co., Monroe, Odyssey Reduced Fat Greek French Onion Dip, 99.775

Third: Klondike Cheese Co., Monroe, Odyssey Reduced Fat Greek Tzatziki Dip, 99.700

• Whole Fluid Milk — White

First: Lamers Dairy, Inc., Appleton, Whole White Milk, 99.700

Second: Weber’s Farm Store, Marshfield, Whole White Milk, 99.500

Third: Two Guernsey Girls CreameryLLC, Freedom, Whole White Milk, 99.400

• 2% Fluid Milk — White

First: Weber’s Farm Store, Marshfield, 2% White Milk, 99.800

Second: Lamers Dairy, Appleton, 2% White Milk, 99.150

• Whole Fluid Milk — Chocolate

First: Two Guernsey Girls Creamery LLC, Freedom, Whole Chocolate Milk, 99.600

Second: Lamers Dairy, Inc., Appleton, Whole Chocolate Milk, 99.550

• 2% Fluid Milk — Chocolate

First: Weber’s Farm Store, Marshfield, 2% Chocolate Milk, 99.200

• 1% Fluid Milk — Chocolate

First: Lamers Dairy, Inc., Appleton, 1% Chocolate Milk, 99.500

Second: Weber’s Farm Store, Marshfield, 1% Chocolate Milk, 98.650

• Other Flavored Milk (Not Chocolate)

First: Two Guernsey Girls Creamery LLC, Freedom, Vanilla Latte Milk, 99.450

Second: Two Guernsey Girls Creamery LLC, Freedom, Huckleberry Milk, 98.650

• Unflavored Custard

First: Creamy Pig, Grafton, Plain Custard, 99.900

Second: Barron County Organics DBA 20-Mile Organic, Barronett, Van Dutch, 99.500

• Vanilla Custard

First: Barron County Organics DBA 20-Mile Organic, Barronett, Tahitian Treat, 99.800

Second: Barron County Organics DBA 20-Mile Organic, Barronett, Vanilla Bean, 99.500

• Chocolate Custard

First: Creamy Pig, Cedarburg, Hollander Chocolate Velvet Saffron, 99.900

• Flavored Custard

First: Creamy Pig, Cedarburg, Dubai Knafeh Pistachio, 99.850

Second: Creamy Pig, Cedarburg, Blue Moon, 99.800

Third: Creamy Pig, Cedarburg, Honey Lavender, 99.650.

CMN

May milk production up 1.7% from year ago in major statess

June 27, 2025

WASHINGTON — Milk production in the 24 major milk-producing states in May totaled 19.14 billion pounds, up 1.7% from May 2024’s 18.82 billion pounds, according to data released last week by USDA’s National Agricultural Statistics Service (NASS). April revised production for the 24 major states was 18.62 billion pounds, an increase of 17 million pounds or 0.1% from last month’s preliminary production estimate. (All figures are rounded. Please see CMN’s Milk Production chart.)

For the entire United States, May milk production was estimated at 19.93 billion pounds, up 1.6% from May 2024’s 19.62 billion pounds.

May production per cow in the 24 major states averaged 2,125 pounds, up 7 pounds from May 2024 and up 56 pounds from April. For the entire United States, production per cow in May is estimated at 2,110 pounds, up 7 pounds from May 2024 and up 57 pounds from April.

NASS reports the number of milk cows on farms in the 24 major states was 9.00 million head in May, up 118,000 head from May 2024 and up 6,000 head from April. In the entire United States, there were an estimated 9.45 million head in May, up 114,000 head from May 2024 and up 5,000 cows from April.

California led the nation’s milk production in May with 3.51 billion pounds of milk, down 1.8% from May 2024. Wisconsin followed with 2.82 billion pounds of milk produced in May, down 0.1% from May 2024.

CMN

Stakeholders voice concerns on immigration enforcement

June 20, 2025

WASHINGTON — Agriculture and dairy stakeholders are voicing concerns after the U.S. Department of Homeland Security earlier this week directed staff to resume immigration raids on farms. The policy reversal came after President Trump last week indicated support for pausing these operations on agricultural businesses, saying, “We can’t take farmers and take all their people and send them back because they don’t have maybe what they’re supposed to have, maybe not.” Trump has not weighed in on an exemption for manufacturing businesses, according to the Wisconsin Cheese Makers Association (WCMA).

Tricia McLaughlin, assistant secretary in the Department of Homeland Security, said in a statement Tuesday “there will be no safe spaces for industries who harbor violent criminals or purposely try to undermine ICE’s (U.S. Immigration and Customs Enforcement) efforts.” Worksite enforcement “remains a cornerstone” of the department’s immigration enforcement efforts, which McLaughlin said “target illegal employment networks that undermine American workers, destabilize labor markets and expose critical infrastructure to exploitation.”

The announcement backpedals on Trump’s statement last week on social media that “changes are coming” after farmers, hotel and leisure business employers had complained that “our very aggressive policy on immigration is taking very good, longtime workers away from them, with those jobs being almost impossible to replace.”

WCMA notes that in a recent meeting of its Workforce and Education Committee, Kelly Fortier of Michael Best & Friedrich presented strategies for handling a visit from ICE, I-9 audits and employment authorization verification. WCMA also is working with expert partners to develop additional resources to help members prepare for possible immigration enforcement action, and the association says it will share those materials and continued updates with members.

Following the updates from the Trump administration this week, American Farm Bureau Federation President Zippy Duvall expressed concern.

“President Trump recently emphasized agriculture faces unique circumstances that warrant a different approach to enforcement practices. Agriculture is inherently labor intensive — farmers cannot care for crops and animals without the contributions of the men and women willing to do the hard work. These are dedicated employees who work alongside farm families every day,” Duvall says.

He notes that current agriculture workforce programs are broken and do not meet the year-round needs of farmers.

“They’ve become so expensive, they are out of reach for many farmers,” he adds. “Unfortunately, domestic workers do not apply for farm jobs, despite aggressive hiring efforts. Without farm workers, vegetables will be left in the fields, fruit will remain unpicked and cows will go unmilked. The end result is a reduced food supply and higher grocery prices for all of America’s families.”

Duvall says Congress must prioritize fixing the farm labor crisis.

“Outdated systems must be modernized so farmers can find enough workers to help plant and harvest crops and care for livestock,” he says. “America can have both a secure border and a labor program that provides a desperately needed and dependable farm workforce.”

The National Milk Producers Federation (NMPF) this week noted the dairy industry historically has relied on skilled immigrants to make up for labor shortages in rural America.

“Getting milk to market and caring for the daily needs and health and well-being of our cows is hard work that never stops,” NMPF says. “With renewed national attention on border security and immigration enforcement, farmers nationwide are wondering if they could be affected.”

NMPF member and Arizona dairy farmer Jim Boyle says solving illegal immigration needs to be paired with meeting agriculture’s workforce needs. 

“The president is right about securing the border, but any enforcement action needs to go hand-in-hand with a labor reform package,” says Boyle, co-owner of Casa Grande Dairy Co., a 3,600-cow operation in Casa Grande, Arizona, and chairman of the NMPF Immigration Task Force. 

Boyle adds that he has seen many iterations of immigration reform come and go, but he is confident there is a “fair and workable solution” that will allow for both seasonal and long-term agricultural workers.  

In the short term, President Trump’s direction last week for federal law enforcement to put a hold on actions at farms, meatpackers, restaurants and hotels, since reversed, was a positive step, Boyle says. Longer-term, agriculture still needs a solution that lessens anxieties not only for the farmer and the worker but also for the future reliability of the food supply that the administration is trying to protect.

Meanwhile, the American Dairy Coalition (ADC) this week sent an action alert out to members urging them to contact members of Congress to express concerns about the mixed messaging surrounding ICE enforcement actions.

“Dairy farmers support the deportation of dangerous criminals who have come to America illegally, but we’ve also had to deal with status documentation issues for otherwise law-abiding, foreign-born employees who in many cases have been here working reliably for many years and are getting swept in along the way,” ADC says.

“Now, more than ever, it is vital for Congress to act to solve the underlying problem with overdue legal immigration reform and workforce modernization legislation. Thank you to the farmers who are raising your voices. We must move a legal agriculture workforce bill through both the House and Senate without delay. President Trump clearly stated, several times, that his administration would focus on removing criminals, not otherwise law-abiding ag employees, and he has suggested basics on how a legal workforce policy could work,” ADC adds. “Dairy and agriculture need a legal immigrant workforce program as well as a process for those who are already here working reliably and have become productive contributors in their communities.”

In related news, the U.S. Department of Labor’s Wage and Hour Division this week announced it will hold a virtual agricultural seminar next week to provide guidance on federal requirements governing agricultural employment for growers, farmers, shippers, farm labor contractors, buyers and agricultural workers.

The seminar will focus on federal laws and regulations governing agricultural employment and include discussions on the Fair Labor Standards Act, H-2A temporary agricultural employment of foreign workers, the Migrant and Seasonal Agricultural Worker Protection Act and the labor chapter of the U.S.-Mexico-Canada Agreement. Participating agencies will discuss the requirements for wages, housing, transportation, field sanitation, farm labor contractor certification and the H-2A petition process.

The webinar will be held June 25 from 9:30 a.m.-4:30 p.m. Central Time. To register, visit www.eventbrite.com/e/virtual-
agricultural-seminar-2025-hosted-by-us-department-of-labors-whd-tickets-1382053251479?aff=oddtdtcreator.

CMN

Ag, dairy groups send letter seeking input on MAHA recs

June 20, 2025

WASHINGTON — More than 250 dairy, food and farm organizations this week urged three Trump administration officials to ensure that food and agriculture “have a seat at the table” during the development of policy recommendations related to the recent Make America Healthy Again (MAHA) Commission report, as well as any future commission activities.

The process by which the MAHA Commission’s recent report was created “lacked transparency and any opportunity for public engagement,” the groups say in a letter to U.S. Secretary of Agriculture Brooke Rollins, Health and Human Services Secretary Robert F. Kennedy Jr., and Environmental Protection Agency administrator Lee Zeldin.

“As a result, the report contained numerous errors and distortions that have created unfounded fears about the safety of our food supply,” says the letter signed by, among others, Wisconsin Dairy Products Association, American Dairy Coalition, Washington State Dairy Federation, Oregon Dairy Farmers Association, Northeast Dairy Producers
Association, American Farm Bureau Federation, National Farmers Union, National Council of Farmer Cooperatives, American Feed Industry Association and the International Food Additives Council.

“While we appreciate recent outreach to some stakeholders in the food and agriculture sector, to genuinely provide the transparency and gold-standard science pledged in the report, we urge the administration to formally include farmers, ranchers and food producers in a collaborative stakeholder process throughout all future work of the commission,” the letter continues. “We also advise the administration to create the opportunity for public comment on all future reports and activities of the commission.”

Technology and innovation “have made the U.S. food and agriculture system the envy of the world,” but the MAHA Commission “paints a very different, inaccurate story about American agriculture and our food system,” the letter says.

“The stakes are high going forward. The unintended consequences of making uninformed decisions for U.S. food production based on misinformation or unproven theories would be sweeping for our nation’s farmers,” the letter adds. “It would lead to U.S. producers increasingly falling behind our global competitors, making our country more reliant on foreign imports for our food supply. Further, America’s families would see food prices rise amid promises of a return to affordability.”

Since its creation earlier this year, the MAHA Commission “has operated without meaningful input from food and agricultural stakeholders,” the letter says. “The MAHA Commission would benefit from inviting public comment and formally including representatives from food and agriculture in any future reports.

“Greater transparency would prevent future misrepresentations based on poor or nonexistent sources,” the letter adds. “Grower and food production experts who work daily in food and agriculture would be a resource to corroborate claims or ideas. Also, because no one person or organization has all the answers to health ailments affecting our population, allowing greater input via public comment would provide the commission with new ideas and potentially new evidence to improve public health.”

CMN

World’s Best Cheeses acquires Capobianco Specialty Foods

June 20, 2025

ARMONK, N.Y. — World’s Best Cheeses, an importer and distributor of gourmet foods, this week announced the acquisition of Capobianco Specialty Foods, an Italian food distributor known for curating and delivering some of Italy’s finest culinary products.

With this strategic acquisition, World’s Best Cheeses has not only expanded its catalog — now offering over 5,000 gourmet products — but also has significantly increased its distribution capabilities throughout Long Island and the Hamptons.

“Capobianco has built an incredible reputation for quality and authenticity over the past decade,” says Stephen Gellert,
executive vice president at World’s Best Cheeses. “We are thrilled to welcome their team and product line into our family. This acquisition enhances our selection of premium Italian goods and strengthens our reach into a vital and growing customer base.”

Nick Capobianco, founder and owner of Capobianco Specialty Foods, echoed his enthusiasm for the transition.

“I am very glad to see my company in such good hands. World’s Best Cheeses shares the same values and commitment to quality that Capobianco was built on,” Capobianco says.

The acquisition reflects World’s Best Cheeses’ ongoing commitment to curating the finest specialty foods from around the world and delivering exceptional service to retailers, restaurants and food lovers alike, Gellert adds.

CMN

Today's Cheese Spot Trading
July 9, 2025

Barrels: $1.7275 (NC)
Blocks: $1.6950 (+1/4)

Click here for more market activity

You crossed the finish line — now what?

Norm Monsen, Creative Business Services CBS-Global

Lactose and permeate —
part of our everyday lives

Stephanie Clark, American Dairy Products Institute

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