Cheese

The Bright Future of the U.S. Dairy Industry: Innovations and Opportunities

Tue, 01 Apr 2025 22:44:19 GMT

The U.S. dairy industry is witnessing a significant upswing, showcasing its potential for growth and innovation. Gregg Doud, president and CEO of the National Milk Producers Federation (NMPF), shared insights at the 2025 California Dairy Sustainability Conference held in Visalia, Calif. His address highlighted the resurgence of animal fats in the diet and the promising future of dairy products, including fluid milk.

Dairy’s Time to Shine
Doud emphasized the renewed interest in animal fats and noted that it’s now dairy’s moment to take the spotlight. With $8.5 billion invested in processing pipelines and new investments, such as Chobani’s recent $500 million expansion in its Twin Falls yogurt facility, the dairy industry is capturing attention. Doud challenged the audience by asking, “Where else in agriculture in the world, name another commodity in another country that has this kind of investment that’s going on in the dairy industry in the United States today?” Answering his question, he confidently stated, “The answer is nowhere.”

Emerging Opportunities and Investments
The massive $8.5 billion is spread across 17 facilities throughout the U.S., fueling the industry’s expansion. Doud pointed out the potential for growth in protein demand not just domestically but also globally. The Midwest stands as a primary area for expanding animal protein crush. Highlighting milestones, he mentioned Hilmar’s new cheese-producing facility in Dodge City, Kan.

“The Midwest, these are the only places on Earth that we can expand in terms of animal protein crush today,” Doud says. “Draw a circle with a 300-mile radius around Amarillo, Texas. Dodge City, Kan., last week, we just had the ribbon cutting — an enormous cheese producing facility.”

U.S. Dairy Exports on the Rise
The export value of U.S. dairy products has seen substantial growth year over year (YOY), rising 20% to an impressive $714 million — a January record. The relationship with Mexico as the top U.S. cheese customer continues to strengthen, although January exports recorded a modest 1% increase.

“The cheese exports to Mexico,” Doud enthusiastically remarked. “This is where it’s at, folks. This is why I’m so excited about this industry.”

China’s post-COVID-19 recovery shows a slower tempo, with Doud pointing out that just 300 million of China’s 1.4 billion people are driving dairy demand. He noted some challenges, such as China’s low semen import rates and the impact of high U.S. interest rates on global competition, but remained hopeful that changes in these areas could present future opportunities.

“That’s a leading indicator to say things are not going to go as well in China, no production going forward, maybe there is going to be some opportunity thereafter,” he says, noting that when you have high interest rates in the U.S. that makes the dollar strong, it makes it difficult to compete globally. “Our exports have been a little softer, but we’re still exporting about 16% of our production.”

Trade Imbalances and a Shift in Production
Another critical point Doud highlighted was the trade imbalance between the U.S. and the European Union (EU). Currently, the U.S. imports $3 billion in dairy products from the EU while exporting just $167 million. This imbalance underlines a broader narrative that sees U.S. dairy exports to non-traditional markets, like Guatemala, outpacing exports to the EU.

“It is an outrageous imbalance and trade,” he says. “You realize that we actually export 15 times more cheese to Guatemala than we do the European Union.”

Interestingly, while milk production appears stagnant, the shift in focus to producing more solids is changing the landscape of the industry.

“We have changed this industry,” Doud stated. “This is why we make more cheese because we’ve got more solids.”

The U.S. dairy industry, driven by substantial investments and shifting consumer preferences, is poised for significant growth in the coming years. As the dairy industry adapts to new challenges and opportunities, stakeholders and consumers alike can look forward to an era where dairy continues to thrive and innovate on a global scale.

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U.S. Dollar Sees Worst Weekly Drop Since 1995

Tue, 11 Mar 2025 17:50:59 GMT

After a week of trade war headlines, dairy markets started the week on a quiet note. What little action there was showed buyers willing to own NDM and cheese at these levels. Class III futures opened around a dime down with fears that last week’s headlines may continue. Last week, the U.S. dollar had the worst week-to-week performance since 1995 and that, combined with global dairy price premiums, should spark some export interest and support domestic prices.

Today’s Highlights from Ever.Ag’s Know Your Markets

CME barrels dropped another 2.5 cents today, settling at $1.6050 per pound, the lowest price since December. Spot blocks gained some ground, rising to $1.6325, a penny gain. Five lots of blocks and one of barrels traded. The only other movement was in spot NDM, which ticked up a quarter cent to $1.1575 per pound, with three loads exchanged.

Dairy futures didn’t see any major drops or increases today. Second quarter Class III declined to $17.37 per hundredweight, down a nickel to the life-of-contract low set last Thursday.

Tomorrow brings USDA’s March World Agricultural Supply and Demand Estimates report. Analysts are predicting a small decrease in world corn ending stocks and a slight increase for soybeans. Ahead of that report, nearby corn futures lifted 3.5 cents to $4.5875 per bushel, while soybeans dropped to $9.9975, a 10.5-cent loss.

Ever.Ag - The risk of loss trading commodity futures and options can be substantial. Investors should carefully consider the inherent risks in light of their financial condition. The information contained herein has been obtained from sources to be reliable, however, no independent verification has been made. The information contained herein is strictly the opinion of its author and not necessarily of Ever.Ag and is intended to be a solicitation. Past performance is not indicative of future results.

Pizza With 1,001 Varieties of Cheese Breaks World Record

Tue, 02 Jan 2024 16:47:10 GMT

While most cheese pizzas are only topped with 2-3 different kinds of cheese, this pungent concoction has secured the Guinness World Record for the most varieties of cheese on a pizza , sporting 1,001 different types of cheese.

Created by French pizza chefs Benoît Bruel and Fabien Montellanico, with help from cheesemaker Sophie Hatat Richart-Luna and YouTuber Florian OnAir, it surpasses the previous record of 834, achieved by Morgan Niquet in 2021.

Topped with a two-gram cube of each cheese variety, the base of the pizza had to be pre-cooked to prevent the crust from tearing under the weight. Softer cheeses were place at the bottom with harder varieties layered on top.

According to Benoît, that many farmers and cheesemakers offered him their cheese for free, as they liked the idea of being part of a world record. In total, 940 of the cheeses were from France while 61 others were from various countries around the world.

Benoît achieved this record once before in 2020 when he made a pizza with 254 different cheeses. He has now almost quadrupled that number after spending five months scouring France for more varieties of cheese.

His efforts earned him an additional record for the largest display of cheese varieties (1,001), taking the title from fellow Frenchman Philippe Marchand, who procured an assortment of 730 cheeses in 2016.

“It’s been a real feat being among the cheesemakers as well as being on the farms to meet the producers who are so passionate about their profession,” Benoît told Guinness World Records . “I have been a pizza maker for 13 years. I invented my own pizza recipes, and since working in my own business, my only dream is to make pizzas with the widest variety of cheeses.”

For more industry news, read:

Minnesota Dairy Plant Announces Big Expansion Plans

Wed, 05 Jul 2023 18:20:13 GMT

In the small town of Perham, Minn., sits Bongards Creameries, a leading national cheese and whey manufacture who recently announced a $125 million expansion project. The project is expected to begin in July and will increase the plant’s capacity to take in 5.5 million lbs. of milk per day, an increase of 30%.

“With this latest investment, we will be able to continue supporting the growth of our business, allow our current farmer-owners to expand, and allow us to bring on new members,” said Daryl Larson, Bongards CEO, in a press release statement. “In order to increase our milk intake by nearly a third, many aspects of the production process need to be expanded.”

The expansion project includes:

Milk intake bays
Cheese packaging equipment
Whey drying and packaging equipment
Whey warehousing
Wastewater treatment

Bongards Creameries is a farmer-owned co-op that was formed in 1908 in the southeastern Minnesota town of Bongards. The co-op’s dairy farmers are based in Minnesota and North Dakota. Corporate offices are in Chanhassen, and the company’s three production facilities are in Bongards, Minn., Perham, and Humboldt, Tenn.

Previously, Bongards completed a significant expansion of the Perham plant’s capacity in 2015, expanded warehouse capacity in 2022, and replaced the existing cheese vats and evaporator in 2023. In 2018, Bongard’s opened their new headquarters in Chanhassen, Minn.

In 2020, the Central States Water Environment Association recognized Bongards with the Industrial Water Quality Achievement Award in recognition of the creameries waste reduction goals, wastewater treatment success, water reuse, and other environmental initiatives at its Perham natural cheese production plant.

Major work on the project is expected to commence in July 2023 and be completed in June 2025. Construction is being completed by a local Perham contractor.

A Dairy Farm Summer Camp: Fun for All Ages

Fri, 19 Aug 2022 15:17:44 GMT

Dairy farms are a hustling and bustling place. Cows are being milked, calves are being fed, and farm kids are often running around. This certainly is the picture of Berning Acres, located halfway between East Dubuque and Galena, Illinois. Located in the small town of Menominee, Matt and Natalie Berning, along with their five children, all play a role in their family farm that consists of 400 milk cows and 850 acres.

Berning Acres got its start by Matt’s parents, John and Ellen, who began milking 30 cows in the early 70s. John, a second-generation dairy farmer, grew up on his parent’s dairy farm in Wisconsin, and Ellen grew up as a daughter to an entrepreneur father and mother who owned a cheese factory, and several taverns. John and Ellen and their seven children worked together, side-by-side, milking cows and working in the fields.

It was no surprise that Matt fell in love with the cows. This was a life that he naturally stepped into. Before returning to the family farm, he graduated from Southwest Technical College with two degrees. One in dairy herd management and the other in agribusiness science and technology. Matt is thankful his parents encouraged new ideas to continue to grow and expand their dairy operation.

“Dairy farming was something I’ve always enjoyed,” Matt says. “I saw an opportunity to return home and modernize our farm to make it viable for future generations. I feel fortunate that my parent’s recognized my passion and encouraged me to pursue my desire.”

Matt and Natalie married in 2007. Natalie, who was not raised on a farm, stopped teaching school and redirected her energy and her time after their fourth child was born. Wanting her children to learn the lessons of responsibility and hard work, Natalie also knew it would be hard to give her children the tasks of milking cows and feeding calves when the farm already had six full-time employees.

Between cows, pigs, goats, ducks, sheep, chickens, and horses, the Berning children began learning responsibility and commitment by taking care of their ‘farm friends.’

“Matt and I want the kids to be outside and interactive on the farm. Adding the additional farm friends has allowed the kids to take ownership of the animals by having to do daily chores like feeding them and making sure their areas are cleaned and well maintained,” Natalie says. “They love showing off their animals to the campers, and any cousins or friends that are out at the farm.”

Fun For All Ages

According to Natalie, the natural next step for the family was to open the farm’s barn doors by launching a Farm Camp.

(Farm Journal)

“We literally always had people on the farm who seemed excited about what was going on,” she says.

Farm Camp began two years ago and allows campers to start with a few morning chores, like feeding the animals and collecting the eggs from the chicken coop.

(Farm Journal)

“We also have organized activities each day,” Natalie says. “Like making ice cream or butter from scratch, outdoor games, scavenger hunts and more.”

Blown away by the interest, the Berning’s sold out the first year with 60 campers.

“We kept our number pretty low the first year,” Natalie says.

(Farm Journal)

The feedback from camp-goers was overwhelmingly positive, with double the participants this summer, as the Bernings hosted another round of Farm Camp. The kids truly loved it, but also so did the adults. So much in fact, that a new idea was birthed to introduce an adult version of camp, Night at the Farm, where wine and charcuterie and beer and cheese curds led to deeper conversations about dairy.

“They basically get all the experience – feed a calf, milk a cow, help with farm chores and really see what a dairy looks like in the 21st century,” Natalie explains. “It’s fun and an enjoyable experience for all.”

(Farm Journal)

With the help of their calf manager, Berning Farm also offers individual farm tours.

“Our calf manager is amazing and genuinely enjoys leading these tours,” she says. “On the tour, they get the same hands-on-learning experience.”

Able to see things differently, not growing up on a farm, Natalie says she takes it all in and calls raising a family on a dairy farm a true blessing.

“We hope that visitors will leave with some great knowledge about agriculture, farm animals, and farm life and really a deeper appreciation for that wholesome nutritious glass of milk,” she says.

The Bernings share that their on-the-farm tours is now scaled to their comfort level and plan to continue offering all three tours - Farm Camp, Night at the Farm and farm tours to the public.

(Farm Journal)

“Our children are still having fun with it,” Natalie says. “All our kids are the age of the campers, so they’re having a blast, and all have their role in helping out.”

Sleeping With the Cows: A Unique Bed and Breakfast Experience

Fri, 05 Nov 2021 14:44:47 GMT

Dairy farming is a 24/7, 365-day commitment. At times it can even feel like farmers are literally with their cows nonstop. From 2-3 times a day milking to feeding and caring for the cattle, many feel like their work schedule are so full that they could sleep with their cows. Nestled in the small Northeast Iowa town, Dan and Lynn Bolin offer an experience to do just that.

The Bolins operate New Day Dairy GuestBarn, located near Clarksville, that invites visitors to basically sleep with their cows.

Lynn, who grew up in the Minneapolis suburbs, got her first introduction to farm life after marrying her husband, Dan, and moving to his family farm in 2011. “After living abroad and traveling around the world, we realized that we wanted to share a piece of the farm with others,” Lynn says.

(Farm Journal)

In 2015, the Bolins built a new farm facility that includes a natural ventilated freestall barn with perimeter inside feed alleys and a free-flow robotic system with an attached milk house, calf care room, office space, apartment and a Galaxy robot they have affectionately named Rita. While many dairies open their barn doors to their local community, Bolins took it a step further and invite visitors to come to sleep in their barn.

New Days’ GuestBarn is a place where families can experience new adventures on an authentic dairy farm all while having a comfy bed to sleep in at night. An experience that the Bolins believe captures what traveling experiences should include.

“We’ve found that our guests appreciate being able to relax on the farm in nature while they and their family are subtly learning and experiencing a different way of life, understanding where their food comes from, and gaining an appreciation of life that can’t be found on a Disney cruise,” Lynn says. “Their time on the farm enriches their lives back home much like a trip to another country and culture.”

The Bolins hope that the New Day Dairy experience further influences and affects guests’ lives and decisions when they return home.

A truly unique experience

While there certainly are plenty of bed and breakfasts scattered throughout Iowa and some that even originated as a former dairy barn, New Day Dairy GuestBarn stepped up the experience by offering a bed and breakfast where guests can actually spend the night at a working dairy farm.

(Farm Journal)

Guests can come and stay in a loft space above the cows, with two large windows that look directly into the barn. “It’s a 24/7 cow gazing view,” Lynn says. “So, if at 3 a.m., you get up to the bathroom, you can wander out and find out what the cows are doing.”

The 24/7 lifestyle is a lifestyle that Dan grew up with. His great-grandfather moved to the farm in 1890 from Illinois, making Dan the fifth generation to run the family farm. “My father started milking cows at the age of 13 when my grandpa went to work as the Postmaster in town,” he says.

In addition to sleeping with the cows, guests can take on the 90-minute “Be a Dairy Farmer Challenge,” that includes seeing ‘under the hood of Rita’, riding in a tractor, feeding a bottle to a newborn calf, scraping manure and working alongside Dan, or better known from his YouTube channel as ‘Dairyman Dan,’ and getting the very up close and personal view of a Midwest dairy farm. “They even get to scratch a few cow heads if they’re lucky,” Dan says.

Music Man

Visitors will see all the care that goes into producing a gallon of milk and they also can watch Dairyman Dan play his guitar or piano in the barn. Dan describes music as ‘life-giving’ and he collects instruments the same way that some collect art, purses, old tractors or tools. “Music provides me a space to worship, create and also provides a mental break from the ever-present stress that dairy farming can be,” he adds.

(Farm Journal)

Dan keeps a guitar in the robot room to tinker on while observing a new heifer learning to milk for the first time. Additionally, he has a piano in the alley that provides impromptu concerts for guests and several more instruments in their family home to enjoy as a family.

City Advantage

For Lynn, growing up in the city, nothing on the farm seemed what she now considers normal and has the advantage of connecting with consumers, as she “sees it with the eyes of an outsider.”

Like how health professionals talk to each other differently than what they ‘translate’ to their patients, Lynn says that she too has the advantage of talking to consumers coming from the city and crafts her way to talk to consumers—both in-person on the farm or through social media.

“As I’ve learned more about the farm, I can then take that knowledge and ‘translate’ it in a way without all the ‘farm’ words to consumers who are visiting our farm,” she states. “It’s all about giving enough information that someone understands but not so much they drown or are overwhelmed.”

During a struggling dairy economy, the New Day GuestBarn has been able to provide a place and a way for the Bolins to be at home on the farm with family. “Because we built the GuestBarn in such a unique way with 24/7 cow grazing, we have an exclusive product that we can price according to the market, not having to rely on the ‘markets,’ like our milk price,” Lynn says.

For more information about sleeping with the cows’ experience, visit www.newdaydairy.com .