Trump pauses Canada tariffs for three days pending deal

August 21, 2026

WASHINGTON — Earlier this week, President Trump announced a three-day pause on the Section 338 tariffs that were scheduled to take effect Aug. 19 on certain imports from Canada, including dairy products.

In a proclamation issued Tuesday, Trump explained he had “received certain information, opinions and recommendations from senior executive branch officials” on status of the tariffs and negotiations between the United States and Canada, and according to these officials, “Canada has expressed a commitment to remove the discriminations or unreasonable and unequal impositions” that had led to the planned Section 338 tariffs. The proclamation changes the effective date of the tariffs from Aug. 19 to Aug. 22.

In a post on his Truth Social platform Tuesday, Trump said he paused the 50% tariffs against Canada because they are finalizing a deal that may involve the Keystone XL Pipeline that had been halted under the Biden administration.

The Office of the U.S. Trade Representative (USTR) also posted Tuesday on X that the expected deal between the United States and Canada “will include comprehensive market access for all American goods, economic security commitments, digital trade alignment and many important provisions that will continue to protect our market and American workers, along with our Canadian partners.”

The International Dairy Foods Association (IDFA) on Wednesday released a statement on this announcement, noting that it provides additional time for the United States and Canada to reach meaningful solutions.

“IDFA appreciates the Trump administration’s continued focus on ensuring that U.S. dairy farmers, processors and exporters receive the market access promised under the U.S.-Mexico-Canada Agreement (USMCA), including through fair and transparent administration of Canada’s dairy tariff-rate quotas,” says Michael Dykes, president and CEO, IDFA.

“We believe a strong and enforceable USMCA is essential to the growth of North American dairy trade, and we are encouraged that U.S. and Canadian officials are re-engaging to address long-standing U.S. concerns with Canada’s dairy policies,” he says.

“We urge continued efforts to address Canada’s dairy pricing policies and ensure U.S. exporters receive the full market access envisioned in the USMCA,” Dykes adds. “We encourage U.S. negotiators to secure concrete commitments from Canada and will continue supporting efforts to achieve a fair, balanced and enforceable agreement that delivers the market access promised to U.S dairy farmers, processors and exporters.”

In other trade news, USTR in Tuesday’s Federal Register issued a request for comments and notice of a public hearing concerning China’s compliance with its World Trade Organization (WTO) commitments. The public hearing will be Sept. 30, and requests to present oral or written testimony must be submitted by Sept. 17 via Regulations.gov, using Docket Number USTR–2026–0496.

Written comments and/or oral testimony should address China’s compliance with the commitments made in connection with its accession to the WTO, including, but not limited to, commitments in the areas of trading rights, import and export regulation, internal policies affecting trade, intellectual property rights, services, rule of law issues, status of legal reform and other WTO commitments.

CMN

USDA, DHS partner to combat emerging threats to U.S. ag

August 21, 2026

WASHINGTON — U.S. Secretary of Agriculture Brooke L. Rollins last week hosted an event at Moore Air Base in Texas to announce a new Memorandum of Understanding (MOU) with the U.S. Department of Homeland Security (DHS), reinforcing a whole-of-government commitment to protect the nation’s food, agriculture and veterinary systems from emerging threats like New World screwworm (NWS).

“The United States has the strongest food and agriculture system in the world,” Rollins says. “This new agreement builds upon the National Farm Security Action Plan in partnership with DHS. The MOU further aligns our animal health mission with DHS’s border, security and inspection authorities so we are better positioned to detect, assess and respond to agricultural threats like New World screwworm.”

The key elements of the MOU include:

• Unified threat detection: The MOU leverages advanced technologies, including unmanned aircraft systems and artificial intelligence, to enhance screening, detection and interdiction at and between ports of entry and within border enforcement zones. This approach improves the ability to identify and respond to NWS and other high-consequence animal and plant pests and diseases.

• Enhanced coordination and information sharing: USDA and DHS will share actionable biosurveillance and information in real-time, supporting faster and more effective responses — from frontline inspections to information exchange. This ensures both agencies can safeguard livestock, wildlife and companion animals more effectively.

• Strengthened partnership: By formalizing roles and expanding joint capabilities, the MOU improves how USDA and DHS work together during high-consequence events, supporting stronger, more unified national biosecurity. The agreement underscores USDA’s commitment to collaboration, leveraging DHS’s enforcement and security strengths alongside USDA’s deep technical expertise.

• Operational readiness: The MOU establishes clear protocols for coordinated response actions, joint training and capacity building. It outlines responsibilities for both departments, ensuring preparedness for incidents that threaten the nation’s food and agriculture sectors.

• Research and development collaboration: The partnership expands existing research collaborations, including with DHS Centers of Excellence, to develop advanced screening, detection and mitigation technologies for NWS and other emerging threats.

Federal, state, tribal and local partners, as well as industry stakeholders, helped shape the MOU. Their expertise and operational experience were essential in crafting practical, field-ready guidance for real-world response scenarios, the departments say.

USDA and DHS will continue to refine response tools, strengthen coordination and support joint planning efforts. The agencies periodically will review and update the MOU to ensure alignment with evolving preparedness activities and industry practices.

This MOU will continue to help both departments combat the estimated 800,000 head of cattle that are smuggled each year from Central America into  Mexico, representing  roughly $320 million in illicit trade. Smuggled livestock often bypass sanitary inspection and traceability systems, allowing potentially diseased or unmonitored animals to move undetected across borders. This illegal action jeopardizes regional biosecurity and threatens the substantial progress made in eradicating New World screwworm. USDA will work closely with Mexico to ensure that only fully documented and legally compliant cattle enter approved U.S. ports of entry, tightening adherence to USDA import requirements and NWS safeguards.

Also to help combat NWS, earlier this month FDA issued an Emergency Use Authorization (EUA) for CLiK Extra (dicyclanil topical suspension) wound spray for application on or around wounds for the prevention of NWS infestations in sheep, cattle, goats, swine and other animals.

Based on the totality of the scientific evidence available, FDA has concluded it is reasonable to believe that CLiK Extra wound spray may be effective in the prevention of NWS myiasis when used as authorized, and the known and potential benefits of the product outweigh its known and potential risks.

This EUA authorizes CLiK Extra wound spray only for prevention of NWS myiasis associated with wounds, birth and after surgical or husbandry procedures. It is applied at the time of wound appearance or creation. If a wound is already infested, or if an infestation develops after administering the product, a veterinarian should be contacted to discuss treatment options.

CLiK Extra wound spray is available over the counter for topical use on or around wounds. Rather than killing NWS larvae, it acts as an insect growth regulator that disrupts the development of larvae and halts their lifecycle before they can cause tissue damage in the host animal.

CMN

Brush Creek Creamery’s Labneh named Grand Champion at IMPA

August 21, 2026

SUN VALLEY, Idaho — Marinated Labneh made by Brush Creek Creamery, Deary, Idaho, was named Grand Champion with a score of 97.322 in the final round of the Intermountain Milk Processors Association (IMPA, formerly Idaho Milk Processors Association) Dairy Contest, held last week prior to the IMPA Annual Conference in Sun Valley, Idaho.

Brush Creek’s winning cheese scored 97.322 out of a possible 100 in the contest’s Grand Champion Round. Placing second overall was Provolone/Parm/Romano made by Blake Riddle of Glanbia, Blackfoot, Idaho, with a final-round score of 97.022. Third place in the Grand Champion Round went to a Sharp Cheddar made by Clyde Johnson of the Beehive Cheese Magic Valley Gossner Team, which scored 95.989.

The winning cheeses were awarded during the Wine and Cheese Social and Auction on Aug. 13, with proceeds from the auction going to the IMPA Scholarship Fund.

The top three cheeses in each category were:

• Mild Cheddar 0-3 months

First: Jennifer Dunsbergen, Glanbia, Twin Falls, Idaho, Cheddar Mild, 96.375

Second: Team A, Gossner Foods - Logan, Utah, White Cheddar, 95.325

Third: Ben Parlov, Glanbia, Twin Falls, Idaho, Cheddar Mild, 95.275

• Medium Cheddar 3-6 months

First: Mirjana Maksic, Glanbia, Twin Falls, Idaho, Medium Cheddar, 97.975

Second: Mathew Cotroneo, Glanbia, Twin Falls, Idaho, Medium Cheddar, 97.625

Third: Donna Oliver, Beehive Cheese Magic Valley (Idaho) Gossner Team, Medium Cheddar, 96.250

• Sharp Cheddar 6-12 months

First: Clyde Johnson, Beehive Cheese Magic Valley (Idaho) Gossner Team, Sharp Cheddar, 97.450

Second: Justin Searle, Glanbia, Twin Falls, Idaho, Sharp Cheddar, 96.100

Third: Danny Schwertfeger, Glanbia, Twin Falls, Idaho, Sharp Cheddar, 96.075

• Aged Cheddar 12-24 months

First: Derrick Coates, Glanbia, Twin Falls, Idaho, Aged Cheddar, 97.550

Second: Kevin Slone, Glanbia, Twin Falls, Idaho, Aged Cheddar, 96.850

Third: Team A, Gossner Foods - Logan, Utah, Aged White Cheddar, 96.700

• Aged Cheddar 24+ months

First: Boyd Egan, Glanbia, Twin Falls, Idaho, Aged Cheddar, 93.750

Second: Colby Atkins, Glanbia, Twin Falls, Idaho, Aged Cheddar, 92.350

Third: Phil Barringer, Glanbia, Twin Falls, Idaho, Aged Cheddar, 92.100

• Washed Curd

First: Katie Sullivan, Glanbia, Twin Falls, Idaho, Colby Jack, 98.050

Second: Scott Rivers, Glanbia, Twin Falls, Idaho, Colby Jack, 96.700

Third: Steven Garcia, Gossner Foods - Magic Valley, Idaho, Muenster, 96.000

• Hard Italian Cheese

First: Blake Riddle, Glanbia, Blackfoot, Idaho, Provolone/Parm/Romano, 98.150

Second: Jennifer Hymas, Glanbia, Blackfoot, Idaho, Parmesan, 96.500

Third: Alisha Stephans, Glanbia, Blackfoot, Idaho, Gruyere, 96.200

• Soft/semi-soft Italian Cheese

First: Rene Benevidez, Lactalis American Group, Nampa, Idaho, Galbani Burrata, 96.050

Second: Pablo Arriaga, Lactalis American Group, Nampa, Idaho, Fresh Mozzarella Log, 95.250

Third: Jerrett Porter, Agropur, Jerome, Idaho, Low Moisture Whole Milk, 94.900

• Spiced Cheese

First: Santiago Gomez, Glanbia, Twin Falls, Idaho, Chipotle Cheddar, 99.100

Second: Idris Adam, Glanbia, Twin Falls, Idaho, Chipotle Cheddar, 97.800

Third: Traven Gale, The Creamery/Dairy Farmers of America (DFA) - Beaver, Utah, Cheddar Cheese Curd with Salsa Seasoning, 97.750

• Flavored Cheese

First: Drew Martinez, Lactalis American Group, Nampa, Idaho, Fresh Mozzarella in a Flavored Oil Blend, 99.850

Second: Tim Welsh, Beehive Cheese Magic Valley (Idaho) Gossner Team, Barely Buzzed, 98.900

Third: Brenna K, Beehive Cheese Magic Valley (Idaho) Gossner Team, Teahive, 98.800

• Open Reduced Fat Cheese

First: Jorge Rivas, Glanbia, Twin Falls, Idaho, Reduced Fat Colored Cheddar, 98.200

Second: Joseph Rillamas, Glanbia, Twin Falls, Idaho, Reduced Fat Colored Cheddar, 98.000

Third: Bryan Sant, Glanbia, Blackfoot, Idaho, 50% Reduced Fat Color Cheddar, 97.200

• Open Class

First: Anthony Sanchez, Lactalis American Group, Nampa, Idaho, Galbani Mascarpone, 98.875

Second: Carrie Sargent, Gossner Foods, Logan, Utah, Dill Cheese Spread, 97.950

Third: Antonio Arguinano Jr., Lactalis American Group, Nampa, Idaho, Bella Gento Mascarpone, 96.350

• Swiss Cheese

First: Team B, Gossner Foods, Logan, Utah, Swiss, 98.800Second: Team A, Gossner Foods, Logan, Utah, Swiss, 98.000

Third: Team A, Gossner Foods, Magic Valley, Idaho, Swiss, 97.950

• Farmstead

First: Brush Creek Creamery, Deary, Idaho, Raspberry Cheese Spread, 98.825

Second: Brush Creek Creamery, Deary, Idaho, Huckleberry Cheese Spread, 98.525

Third: Brush Creek Creamery, Deary, Idaho, Marinated Feta, 98.350

• Artisan

First: Brush Creek Creamery, Deary, Idaho, Marinated Labneh, 99.775

Second: Russel Kohler, Heber Valley Artisan Cheese, Midway, Utah, Honey Lavender Cheddar, 94.725

Third: Brush Creek Creamery, Deary, Idaho, Mountain Maple Brie, 90.000

• Cultured Dairy Products

First: Tyler Von Slyke, Darigold, Boise, Idaho, Darigold Mexican Style Sour Cream, 99.550

Second: Erick Oberg, Chobani, Twin Falls, Idaho, Pomegranate Chocolate High Pro Flip, 99.350

Third: Curt Widdison, Kroger Dairy, Layton, Utah, Small Curd Whole Milk Cottage Cheese, 99.150

• Butter

First: High Desert Milk, Burley, Idaho, Sweet Cream Salted Butter, 99.550

Second: JD Rhea, West Point Dairy Products, Hyrum, Utah, Wuthrich 83% European Style Unsalted, 99.500

Third: Tim Stephens, West Point Dairy Products, Hyrum, Utah, Grassland Unsalted Butter, 99.000

• Granular Cheese for Manufacturing

First: Bill Beckmon, Glanbia, Twin Falls, Idaho, 95.950

Second: Tim Hesby, Glanbia, Twin Falls, Idaho, 94.800

Third: Crystal Ulrich, Glanbia, Twin Falls, Idaho, 93.750

• Dairy Powders

First: High Desert Milk, Burley, Idaho, Low Heat Nonfat Dry Milk, 99.800

Second: Moises Mora, West Point Dairy Products, Hyrum, Utah, High Heat Non Fat Dried Milk, 99.550

Third: High Desert Milk, Burley, Idaho, Milk Protein Concentrate 70, 99.500.

CMN

Industry comments on GRAS proposals, definition of UPFs

August 14, 2026

MADISON, Wis. — This week, the U.S. Department of Health and Human Services (HHS) announced two actions that aim to modernize federal oversight of food ingredients and establish a stronger scientific foundation for future nutrition policy. HHS proposed a rule requiring manufacturers to notify FDA when concluding that the use of a substance added to human or animal food is Generally Recognized as Safe (GRAS) and, alongside USDA, submitted for final review the federal government’s first proposed definition of ultraprocessed foods (UPFs).

“Nearly 60% of the American diet is made up of ultraprocessed foods, and childhood obesity now affects more than one in five American children,” says HHS Secretary Robert F. Kennedy Jr. “We cannot reverse America’s chronic disease epidemic without transforming our food system. These historic actions bring greater transparency to what’s in our food and stronger science to federal nutrition policy. President Trump and I promised to Make America Healthy Again, and today we are turning that promise into policy.”

FDA issued a proposed rule that would require manufacturers to notify the agency whenever they conclude that the use of a substance added to human or animal food is GRAS. The proposal would modernize the GRAS framework, increase transparency and give FDA greater visibility into substances entering the food supply. Since Congress established the GRAS exemption in 1958, manufacturers have been permitted to reach their own conclusions that certain substances are generally recognized as safe under the conditions of their intended use.

Although FDA long has operated voluntary notification programs, companies have not been required to notify the agency when making these determinations. The proposed rule would modernize that framework by making GRAS notifications mandatory and expanding the public-facing inventory of submitted notices, significantly improving transparency while strengthening FDA’s ability to oversee ingredients entering the food supply.

For substances already on the market based on industry self-GRAS conclusions, the proposal would establish a time-limited, streamlined submission pathway that would allow manufacturers to provide FDA with information about existing uses. This would enable the agency to prioritize post-market safety evaluations while minimizing regulatory burden.

Although research has linked high consumption of UPFs to preventable chronic diseases, including Type 2 diabetes and heart disease, HHS says, the absence of a standardized federal definition has limited research consistency across the federal government. The proposed definition incorporates feedback from thousands of stakeholders, including industry, consumer organizations, researchers and members of the public.

“Americans deserve confidence that the ingredients in their food are subject to transparent, science-based oversight, and (this week’s) actions strengthen both sides of that equation,” says Acting FDA Commissioner Kyle Diamantas. “By proposing mandatory GRAS notifications, we are closing critical information gaps and giving the FDA greater visibility into substances entering the food supply. By advancing a proposed definition of ultraprocessed foods, we seek to create a stronger foundation for future nutrition research. Together, these reforms represent a significant step toward a more transparent and modern food safety system.”

According to a Federal Register notice this week, comments on the proposed GRAS rule can be submitted by Dec. 9 electronically at www.regulations.gov or by mail/hand delivery/courier to Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852.

The International Dairy Foods Association (IDFA) says the proposed GRAS framework outlined in this week’s announcement aligns with its expectations, and IDFA stresses the importance of science-based policy.

“IDFA strongly supports a GRAS framework that strengthens consumer confidence and transparency, without coming at the expense of science-based decision-making, innovation or a safe food supply. It is important that we also maintain a science-based federal regulatory pathway that is practical, predictable and workable for the food industry,” says Michael Dykes, IDFA president and CEO.

“In addition, as federal officials continue conversations relating to ultraprocessed foods, IDFA believes that science must be the foundation for any UPF policymaking, and research should be guided by clear, consistent definitions and rigorous scientific evidence,” Dykes adds. “IDFA looks forward to working with FDA, USDA, HHS as well as other stakeholders to make certain that nutrition policies are grounded in sound science, support public health objectives and preserve access to wholesome, nutrient-rich foods that families rely on and enjoy every day.”

The Consumer Brands Association (CBA) also raised concerns with the federal government’s attempt to define “ultraprocessed,” warning it could create consumer confusion and increase grocery costs for American families.

“America’s packaged food supply is safe and has been a staple in American households for decades. That’s something that a guidance document crafted without credible experts cannot change. Any so-called definition that captures nearly 80% of the nation’s food supply while picking winners and losers is fundamentally flawed, not based on sound science and politically motivated,” says Rhonda Bentz, executive vice president of public affairs, CBA.

“Further, substituting rhetoric for real policy is not a serious attempt at addressing public health concerns and will, instead, create widespread consumer confusion and increase grocery costs,” Bentz adds. “President Trump has taken numerous critical steps to keep prices low that our industry has welcomed, and it is unfortunate that some rogue unelected bureaucrats are trying to push this misguided definition without his knowledge. We are confident that this definition won’t move forward once the president is made aware of it and the disastrous consequences it will have on his affordability agenda.”

CMN

Henning Cheese named Grand Master at Wisconsin State Fair

August 14, 2026

WEST ALLIS, Wis. — Henning Cheese was named Grand Master Cheesemaker for its 18-month traditional waxed Aged Cheddar at the Wisconsin State Fair Blue Ribbon Dairy Products Auction, held yesterday at the Wisconsin State Fair Park.

DR Tech placed the top bid of $550 per pound for 12 pounds of Henning Cheese’s winning Cheddar for a total of $6,600. The auction raised a total of $55,515, which will go toward student scholarships and State Fair dairy promotion activities for the next year.

The other blue-ribbon winning products sold at the auction include:

• Lot 1 — Smoked Cheese
13 pounds of Smoked Provolone made by Pat White, Foremost Farms, were purchased for $200 per pound for a total of $2,600 by Novonesis.

• Lot 2 — Open Flavored and Open Unflavored Sour Cream
A combined 2 units of Cilantro Limon Cream and Crema Natural made by Ruben Vazquez, Mexican Cheese Producers, were purchased for $300 per unit for a total of $600 by Ivarson.

• Lot 3 — Flavored Cheese Curds
10 pounds of Garlic and Dill Cheese Curds made by Ron’s Cheese Team, Ron’s Wisconsin Cheese, were purchased for $100 per pound for a total of $1,000 by Gibbsville Implement.

• Lot 4 — Brick, Muenster, Feta
A combined 9 pounds of Buholzer Brothers Brick and Odyssey Traditional Feta in Brine made by Ron Buholzer, Klondike Cheese Co., were purchased for $200 per pound for a total of $1,800 by Nelson-Jameson.

• Lot 5 — Whole Fluid Milk - White, 1% Fluid Milk - Chocolate
A combined 2 gallons of Whole White Milk and Lowfat 1% Chocolate Milk made by Lamers Dairy Inc., were purchased for $350 per gallon for a total of $700 by David Carpenter.

• Lot 6 — Flavored Pepper Cheese
42 pounds of Monterey Jack with Jalapeno Peppers made by Allen Knowlton, Associated Milk Producers Inc. (AMPI), were purchased for $80 per pound for a total of $3,360 by Nelson-Jameson.

• Lot 7 — Blue Veined Cheese, Crumbled Cheese
A combined 14 pounds of Premium Blue and Blue Cheese Salad Blend made by Kingston CheeseCooperative were purchased for $75 per pound for a total of $1,050 by M3 Insurance.

• Lot 8 — Unflavored Custard, Vanilla Custard, Flavored Custard
A combined 3 pounds of Moo Juice, I’m Vanilla Baby and Browned Butter Peach Streusel custard made by Creamy Pig were purchased for $650 per pound for a total of $1,950 by David Carpenter.

• Lot 9 — Flavored Hard Cheese
20 pounds of Hatch Chile BellaVitano made by Team Sartori, Sartori Co., were purchased for $50 per pound for a total of $1,000 by We Energies.

• Lot 10 — Colby, Monterey Jack
42 pounds of Colby and Monterey Jack Cheese Blend made by Dakota Larson, AMPI, were purchased for $60 per pound for a total of $2,520 by DR Tech.

• Lot 11 — Flavored Goat Milk Cheese, Natural Goat Milk Cheese
A combined 8 pounds of Lemon Bar Goat Cheese and Original Goat Cheese made by Team LaClare, LaClare Creamery LLC, were purchased for $90 per pound for a total of $720 by Ivarson.

• Lot 12 — Unflavored High Protein Yogurt, Open Flavored Yogurt, Open Unflavored Yogurt, Flavored High Protein Yogurt, Low Fat Sour Cream
A combined 10 units of Odyssey Labneh, Odyssey Whole Vanilla Yogurt, Odyssey Whole Fat Yogurt, Odyssey Vanilla Greek Yogurt and Odyssey Reduced Fat Greek Mediterranean Dip made by Danielle Sofran, Scott Endsley, Steve Buholzer and Adam Buholzer, Klondike Cheese Co., were purchased for $40 per unit for a total of $400 by Farm Stapels.

• Lot 13 — Salted Butter
12 pounds of Salted Butter made by Anthony Drea, Foremost Farms USA, were purchased for $300 per pound for a total of $3,600 by Ivarson.

• Lot 14 — String Cheese
2 pounds of LMPS Mozzarella String Cheese made by John Rupslauk, Sargento Foods Inc., were purchased for $300 per pound for a total of $600 by Nelson-Jameson.

• Lot 15 — Whole Fluid Milk-Chocolate
1 gallon of Whole Chocolate Milk made by Two Guernsey Girls Creamery were purchased for $1,000 per gallon for a total of $1,000 by Sue Crane.

• Lot 16 — Gouda and Edam
20 pounds of Marieke Gouda Premium made by Marieke Gouda Team, Holland’s Family Cheese LLC, were purchased for $45 per pound for a total of $900 by Crave Brothers.

• Lot 17 — Reduced Fat or Lite Cheese
18 pounds of Lowfat Feta Cheese made by Tim Kempf, Agropur, were purchased for $55 per pound for a total of $990 by Alpma USA.

• Lot 18 — Flavored Havarti
10 pounds of Buholzer Brothers Dill Havarti made by Steve Bechtolt, Klondike Cheese Co., were purchased for $50 per pound for a total of $500 by M3 Insurance.

• Lot 19 — Open Class for Soft and Spreadable Cheese
5 pounds of Camembert-style Cheese made by Ricardo Gutierrez, Hoard’s Dairyman Farm Creamery, were purchased for $50 per pound for a total of $250 by John Yingling.

• Lot 20 — 2027 Dairy Products Auction VIP Package
A package of six auction tickets, six fair tickets, one gate 2 parking pass, six mainstage tickets, six cheese coupons and six cream puffs was purchased for a total of $150 by Dairyland Packaging.

• Lot 21 — Unsalted Butter, Open Butter
A combined 20 pounds of Unsalted Butter, and Signature Butter - Roasted Garlic, Cracked Black Pepper and Parsley, made by Jennifer Orchard, Royal Guernsey Creamery, were purchased for $110 per pound for a total of $2,200 by Gibbsville Implement.

• Lot 22 — Sheep and Mixed Milk Cheese
12 pounds of Donatello made by Cedar Grove Cheese were purchased for $50 per pound for a total of $600 by Dairyland Packaging.

• Lot 23 — Pasteurized Process Cheese, Cheese Food, Cheese Spread
5 pounds of Yellow American Cheese Slices made by CROPP Cooperative/Organic Valley were purchased for $200 per pound for a total of $1,000 by Sue Crane.

• Lot 24 — Drinkable Cultured Products, 2% Fluid Milk - White, 2% Fluid Milk - Chocolate
A combined 4 units of Lowfat Raspberry Kefir, Reduced Fat White Milk and Reduced Fat Chocolate Milk made by Ken Heiman, Weber’s Farm Store, were purchased for $150 per unit for a total of $600 by Compeer Financial.

• Lot 25 — Latin American Cheese
10 pounds of Queso Blanco made by Andy Rufener, V&V Supremo Foods, were purchased for $95 per pound for a total of $950 by Alpma USA.

• Lot 26 — Mild Cheddar
42 pounds of White Cheddar Cheese made by Dakota Larson, AMPI, were purchased for $75 per pound for a total of $3,150 by Kelley Supply.

• Lot 27 — Mozzarella, Flavored Soft Cheese
A combined 4 units of Fresh Mozzarella and Chocolate Mascarpone made by Kurt Premo, Crave Brothers Farmstead Cheese LLC, were purchased for $550 per unit for a total of $2,200 by Compeer Financial.

• Lot 28 — Other Flavored Milk
1 gallon of Cowpuccino made by Farm Stapels LLC was purchased for $375 per gallon for a total of $375 by M3 Insurance.

• Lot 29 — Swiss Style
10 pounds of Baby Swiss Cheese made by Mark Grossen, CROPP Cooperative/Organic Valley, were purchased for $50 per pound for a total of $500 by Spilled Grapes Wine Bar.

• Lot 30 — Open Class for Hard Cheese
10 pounds of Luna made by Ron Henningfeld, Hill Valley Dairy, were purchased for $325 per pound for a total of $3,250 by We Energies.

• Lot 31 — Cold Pack Cheese, Cheese Food and Shredded Cheese
A combined 4 units of Rebel Kent Amber Ale Beer Cheese, and Artisan Cheese Shred Blend - Swiss and Gruyere, made by Masters Gallery Foods Team, Masters Gallery Foods, were purchased for $75 per unit for a total of $300 by Nelson-Jameson.

• Lot 32 — Havarti
10 pounds of Havarti made by Matt Henze, Decatur Dairy Inc., were purchased for $350 per pound for a total of $3,500 by Ace Chem.

• Lot 33 — Unflavored Cheese Curds
3 pounds of Unflavored Cheese Curds made by Joshua Henning, Henning Cheese, were purchased for $300 per pound for a total of $900 by Novonesis.

• Lot 34 — Flavored Semi-Soft Cheese, Open Class for Semi-Soft Cheese, Smear Ripened Cheese
A combined 37 pounds of Cello Hand Rubbed Tuscan Fontina, Cello Fontina and Monteau made by Lake Country Dairy, Lake Country Dairy Schuman Cheese, were purchased for $100 per pound for a total of $3,700 by DR Tech.

CMN

Bongards’ Creameries invests $135M in Minnesota expansion

August 14, 2026

CHANHASSEN, Minn. — Bongards’ Creameries, one of the nation’s leading farmer-owned dairy cooperatives, this week announced plans to invest $135 million
to expand its process cheese manufacturing facility in Bongards, Minnesota. The project represents one of the largest capital investments in the cooperative’s 118-year history and reinforces its long-term commitment to serving customers with expanded production capabilities, innovative dairy solutions and industry-leading quality.

Construction is scheduled to begin during the fourth quarter of 2026, with commercial operations expected to commence by early 2028.

Upon completion, the expansion will increase the facility’s production capacity by an additional 180 million pounds of process cheese annually, enabling Bongards to meet growing customer demand across the foodservice, retail, industrial ingredient and export markets. The investment will add approximately 120,000 square feet to the production facility, including approximately 50,000 square feet of additional production space and a 70,000-square-foot automated warehouse designed to support greater efficiency and future growth.

“Our cooperative was founded in 1908 by dairy farmers who believed in investing together to create opportunities for future generations,” says Scott Tomes, chief revenue officer of Bongards’ Creameries. “More than a century later, that same philosophy continues to guide us. This investment reflects the confidence we have in our customers, our employees, our member-owners and the continued growth opportunities for process cheese both domestically and internationally.”

Founded in 1908, Bongards’ Creameries has grown from a small Minnesota cooperative into a globally recognized dairy manufacturer serving customers throughout North America and around the world. The cooperative continues to invest in advanced manufacturing, product innovation and customer partnerships while remaining focused on delivering long-term value to its member dairy farm families.

“This investment is about much more than expanding production capacity,” says Dennis Thomas, CEO of Bongards’ Creameries. “It demonstrates our commitment to remaining a world-class dairy manufacturer while strengthening the cooperative for future generations. As consumer demand evolves and global opportunities continue to expand, we are positioning Bongards to be the partner of choice for our customers and an enduring source of value for our member-owners.”

The expansion will feature state-of-the-art processing technology designed to improve manufacturing efficiency, enhance product consistency and provide additional flexibility to support customers’ evolving product needs. The project also reinforces Bongards’ commitment to manufacturing excellence while supporting the continued growth of Minnesota’s dairy industry.

Beyond increasing production capacity, the investment is expected to generate significant economic activity throughout the region during construction and create long-term operational opportunities that will benefit the local community, cooperative members, suppliers and business partners, officials say.

The expansion supports Bongards’ strategic vision of growing its presence in value-added dairy products while expanding relationships with customers throughout the United States and international markets, officials add. As demand for high-quality process cheese continues to increase across multiple food categories, the additional capacity will ensure Bongards remains well positioned to support long-term customer growth.

CMN

Dairy, ag stakeholders urge action as new farm bill stalls

August 7, 2026

WASHINGTON — Dairy and agricultural industry stakeholders voiced their disappointment after a new farm bill failed to advance following a vote by the U.S. Senate Agriculture Committee on Thursday and called on lawmakers to continue working toward passage of the legislation.

U.S. Senate Agriculture Committee Chairman John Boozman, R-Ark., held a business meeting Thursday to mark up the Agricultural Act of 2026, also known as the farm bill, which would modernize programs and policies in support of farmers, ranchers, foresters and rural communities. Boozman last week released revised legislative text for Farm Bill 2.0, which included new language authorizing year-round sales of E15 and extending the timeline for states to restore the integrity of Supplemental Nutrition Assistance Program (SNAP) benefits through improved administration that reduces payment error rates.

The bill would have provided long-term authorization of the farm bill and made policy improvements that would broaden dairy nutrition incentives, strengthen key dairy programs and provide certainty in the agricultural economy, notes the International Dairy Foods Association (IDFA).

IDFA says the failure of the committee to advance the legislation is a setback, adding that “the need for long-term certainty provided by a five-year farm bill remains.”

“IDFA supports the draft farm bill brought forth by Senate Agriculture Committee Chairman Boozman and appreciates his determination to craft a bipartisan farm bill,” says Michael Dykes, president and CEO of IDFA. “IDFA is disappointed that the Senate Agriculture Committee was unable to advance the farm bill legislation (Thursday), delaying action on policies that would benefit American families, farmers, food manufacturers and rural communities.”

IDFA notes the bill contained several important dairy priorities, including expansion of the Dairy Nutrition Incentive Program (DNIP), which would help more SNAP participants access nutrient-dense dairy foods such as milk, cheese and yogurt while supporting healthier American diets; permanent authorization of Mandatory Cost Surveys and the Dairy Forward Pricing Program; a manager’s amendment that was adopted containing the Codifying Useful Regulatory Definitions
Act (CURD Act); and permanently transferring the Food for Peace program to USDA.

“IDFA remains committed to working with Chairman Boozman, all members of the committee and the administration to advance a bipartisan five-year farm bill that supports nutrition, strengthens the dairy industry and ensures families across the country have access to wholesome, nutritious dairy foods which they rely on each and every day,” Dykes says. “It is imperative that the U.S. Senate continues discussions to advance a long-term farm bill before the end of this Congress.”
The Wisconsin Cheese Makers Association (WCMA) also encouraged lawmakers to continue working collaboratively on a bill that advances key priorities for the U.S. dairy processing industry.

“Dairy businesses depend on a strong farm bill that supports innovation, expands market opportunities and helps them remain competitive in an ever-changing global marketplace,” says Rebekah Sweeney, WCMA senior director of programs and policy. “The committee’s proposal included many of dairy’s highest priorities, including a significant increase in funding authorization for the Dairy Business Innovation Initiatives (DBII), stronger export promotion and improvements to dairy risk management programs — and these investments would create new opportunities for dairy farmers and processors, strengthening rural economies across America.”

The committee’s proposal would have increased support for DBII to $36 million annually, matching a funding level championed by WCMA and strengthening a program that has helped small and mid-sized dairy businesses innovate, expand production and reach new markets, WCMA notes. The proposal also would have made significant new investments in export promotion through the Market Access Program and Foreign Market Development Program while directing the protection of common food names in trade agreements.

While those elements have found bipartisan support, disagreement over the implementation of a cost shift to states for administrative costs related to SNAP derailed passage, WCMA adds.

“(Thursday’s) vote underscores the importance of bipartisan, collaborative work on a comprehensive farm bill. Dairy processors are committed to helping ensure families have access to nutritious foods, and they recognize the importance of getting SNAP policy right. WCMA will continue to work with members of Congress to advance a farm bill that strengthens the dairy industry, supports rural communities and maintains strong nutrition programs,” Sweeney says.

American Farm Bureau Federation (AFBF) President Zippy Duvall called on senators to return to the negotiating table for the sake of rural communities across America.

“We are deeply disappointed that senators failed to advance a farm bill (Thursday),” Duvall says. “At a time when farmers, ranchers and rural communities across the country are facing multiyear losses, the need for a strong, bipartisan farm bill — one that included the long-awaited year-round E15 — has never been greater. We appreciate the efforts of Chairman Boozman and members who supported the bill and urge them not to give up.

“An overwhelming majority of Americans recognize that the farm bill is a matter of national security to ensure we continue to have a safe and abundant food supply,” Duvall adds. “In fact, most Americans say they would be more likely to support a member of Congress who votes to reauthorize the farm bill, which makes the current gridlock even more puzzling. We urge senators to return to the table, work across party lines and advance a farm bill out of committee in order to continue the negotiations toward a bipartisan farm bill that provides the long-term support and certainty our farmers, ranchers and rural communities need. The reality is that this might be our last chance this year to get it done. The stakes are too high to allow the opportunity to slip away.”

CMN

U.S. dairy exports decline 2% in June compared to year ago

August 7, 2026

WASHINGTON — U.S. dairy exports in June totaled 248,474.3 metric tons, down 2% from the June 2025 total, according to data released this week by USDA’s
Foreign Agricultural Service (FAS). On a milk solids equivalent basis, June dairy exports were down 5%, according to the U.S. Dairy Export Council (USDEC).
June U.S. dairy exports were valued at $973.5 million, up 16% from the dairy export value in June 2025, according to FAS data.

Imports of dairy products to the United States totaled 81,352.7 metric tons in June, up 14% over June 2025. June imports were valued at $497.0 million, up 19% from June’s import value a year earlier.

In its U.S. Dairy Exporter Blog (https://blog.usdec.org/usdairy exporter), USDEC notes that June marks the first monthly U.S. export decline since September 2025. However, USDEC explains, the decline was not particularly surprising given that June 2025 was abnormally high as tariff levels with China normalized, resulting in a surge of shipments to the country during June and July of last year.

Cheese exports in June totaled a record 64,604 metric tons, up 24% from a year earlier. USDEC reports this growth was led by record cheese export volume to Mexico, up 48% from June 2025 to reach 24,195 metric tons. Cheese sales growth also was seen in Central America (up 39%), South Korea (up 18%) and Japan (up 25%).

U.S. butterfat exports (butter plus anhydrous milk fat) rose 48% in June to 12,982 metric tons, led by exports to Mexico (up 426%) and the Middle East/North Africa (up 108%), USDEC reports.

As U.S. butterfat continues to enter the Middle East primarily through Saudi Arabia, USDEC notes that “the war in the region seems to be having a greater impact on U.S. cheese demand.” Cheese shipments to Saudi Arabia grew 44% in June, but cheese exports to the rest of the Middle East dropped 80%, USDEC reports.

Other U.S. dairy exports declined in June. Nonfat dry milk/skim milk powder (NDM/SMP) exports were down 19% to 47,994 metric tons as elevated prices dampened sales, USDEC reports. Additionally, insufficient exportable supply continued to limit whey protein concentrate 80% (WPC80+) sales, which fell by 11% in June (USDEC adjusts whey volumes to China to account for misclassified products). Low-protein whey growth also slowed in June, falling 1% year-over-year to 51,253 metric tons, USDEC says.

CMN

June U.S. cheese production rises 1% over one year earlier

August 7, 2026

WASHINGTON — June U.S. cheese production, excluding cottage cheese, totaled 1.231 billion pounds, up 1.1% from the 1.218 billion pounds produced in June 2025, according to data released this week by USDA’s Natural Agricultural Statistics Service (NASS). June cheese production was down 4.1% from the 1.283 billion pounds produced in May, and down 0.9% on a daily average basis. (All figures are rounded. Please see CMN’s Dairy Production chart.)

Italian-type cheese production in June totaled 521.6 million pounds, down 0.3% from June 2025. Production of Mozzarella, the largest component of Italian-type cheese production, totaled 405.7 million pounds in June, down 2.4% from a year earlier.

American-type cheese production in June totaled 484.9 million pounds, up 1.1% from June 2025. Production of Cheddar, the largest component of American-type cheese, totaled 338.1 million pounds, up 1.0% from June 2025.

Wisconsin was the leading cheese-producing state with 307.0 million pounds produced in June, up 4.1% from June 2025. California followed with 197.6 million pounds produced in June, down 9.1% from a year earlier.

U.S. production of butter totaled 208.2 million pounds in June, up 8.5% from 191.8 million pounds in June 2025. June butter production was down 7.2% from May’s 224.3 million pounds, and down 4.1% on a daily average basis.

CMN

Today's Cheese Spot Trading
August 27, 2026

Barrels: $1.5750 (NC)
Blocks: $1.4950 (-1 1/2)

Click here for more market activity

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