To help elevate Wisconsin’s dairy industry, Dairy Farmers of Wisconsin has not only upheld our state's reputation for superior cheese, but they’ve also amplified our presence across the world. Ken Heiman, owner of Nasonville Dairy in Marshfield joins us for this month’s Check-in With Dairy Checkoff and he says by using your checkoff dollars, they’re not just selling cheese, they’re selling a legacy of quality and tradition to help Wisconsin dairy farmers succeed. 

While Dairy Farmers of Wisconsin cannot invest in physical brick and mortar buildings, they can invest in the people that populate that building.  That's exactly what's happening at the Center for Dairy Research on the UW-Madison campus. Ken Heiman, owner/operator of Nasonville dairy in Marshfield, served on the Dairy Farmers of Wisconsin board for more than 15 years.  He shares his board experience with Pam Jahnke, and also reveals the tremendous asset that the Center for Dairy Research is for Wisconsin's dairy food industry. Heiman says from the cheese plants that partner with CDR to develop new receipes, to the dairy farm that wants to begin offering product at the farm - CDR is an important element in finding success.

In Wisconsin, we know how good our cheese is. It’s anything but ordinary. But with over 600 varieties, it’s important that people all over the world think that too. Suzanne Fanning, Chief Marketing Officer for Dairy Farmers of Wisconsin joins us for this month’s check in with dairy checkoff and says we’re on the right track thanks to your check-off dollars.

Kristen Metcalf always had a curiosity about how their financial dairy contributions were being used by Dairy Farmers of Wisconsin.  When a board vacancy appeared in her district, she decided to toss her hat in the ring.  Now, as an active board member of Dairy Farmers of Wisconsin, Metcalf is invigorated to see her dairy's money in action. Metcalf talks with Pam Jahnke about her background and motivation to learn more about checkoff investments.  She also shares what's surprised and impressed her about campaigns and programs that bring focus to Wisconsin's dairy industry. Metcalf is also eager to talk to other dairy farmers about the checkoff and help them understand the benefits they're gaining from the investment.

The holiday season is one of the best times to highlight Wisconsin's dairy products, dairy farmers and dairy processors.  Rachel Kerr is the Senior Director of Experiential and Brand Marketing for Dairy Farmers of Wisconsin.  Through industry research, DFW has found some common trends in what consumers are looking for during the holiday season. Kerr visits with Pam Jahnke and explains that today's consumers are looking for food experiences.  Different flavors, cultural influences and stories or origin check the boxes for what they're looking for.  Kerr also says that today's consumers want the "back story" on the products they're purchasing.  From sustainability to environmental footprints, it all matters.

Dairy Farmers of Wisconsin have been focused on "food fanatics" for the past few years, with calculated research behind them.  Suzanne Fanning,  senior vice president of Dairy Farmers of Wisconsin and chief marketing officer of Wisconsin Cheese, talks with Pam Jahnke about that research and how it helped the recent "Art of Cheese" Festival.

World Dairy Summit: The World Dairy Summit is being held in Chicago, Illinois, and brings together more than 1000 participants from dozens of countries.  This is the first time in the U.S since 1993, providing the U.S. dairy industry a prime opportunity to showcase the nation’s excellent dairy farming and manufacturing practices, while allowing guests to sample high-quality American dairy products. The Oct. 16-20 program will feature global and industry leaders, dairy experts, scientists, technical specialists, farmers and more, focusing on the most significant issues facing the global dairy sector today and tomorrow. We have several team members involved in the planning and we will be showcasing Wisconsin dairy products throughout the summit as well as working with key partners (DATCP) to include Wisconsin dairy within their tradeshow booths. Wisconsin is also included as one of 4 state tours. During the tour we will highlight Wisconsin’s multi-generational dairy farmers and processors working together to create innovative and nutritious foods, engineering new technology, and enhancing sustainability efforts. (Tour stops include Larsen Acres and Hinchley Farms, Klondike Cheese, ABS Global and CDR - topped off with an evening event). Chad Vincent, CEO of Dairy Farmers of Wisconsin visits with Pam Jahnke about the relationships and revenue that can come from this type of interaction.

Cows, kids and calves - it's a magical combination.  Just ask Clark County Dairy Producer, Pam Selz-Pralle.  She's one of Wisconsin's participants in the annual Adopt-A-Cow campaign that pairs school children nationwide with a newborn dairy calf on an actual farm. Listen in as Selz-Pralle explains the lessons the program offers to school teachers free of charge.  The passion kids have to "see their calf" when they come to the farm.  The infectious nature and curiosity of kids who as Selz-Pralle everything about "their" calf from it's favorite color to what it's wanting for Christmas. Interesting Fact: Classrooms from all 50 states and 38 countries registered for the Adopt a Cow program last school year reaching over 800,000 students! The Adopt a Cow program offers an exciting look inside the world of dairy farming, and is a partnership between the Dairy Farmers of Wisconsin and Discover Dairy, an educational initiative of the Center for Dairy Excellence, and Undeniably Dairy. BONUS: It’s free for teachers and students!  ·        Register and learn more at https://www.discoverdairy.com/adopt-a-cow/ ·        Deadline to register for the upcoming school year is September 15  ·        November - April/May classrooms follow the calf through its first year on the farm.    ·                

Wisconsin has always been known for its long history of cheesemaking, but now it may also be known for its incredible artisan cheese festival. Art of Cheese is an exclusive cheese festival created for the world’s biggest cheese lovers, and it’s happening across downtown Madison and the surrounding communities from Sept. 29 - Oct. 1. ​Hosted by Dairy Farmers of Wisconsin, this first-time event promises exclusive experiences and tours with behind-the-scenes access to creameries and dairy farms, cheese yoga, a Bubbles and Cheese Brunch and a Cheese Fair Off the Square. The festival will also have interactive classes on everything from cheese pairing to crafting and learning the art of affinage, and a chance to meet (and even dine with) award-winning Master Cheesemakers. The highlight of the weekend will be the first-ever Wisconsin Cheese Ball (the kind where you dance and eat cheese). Pam Jahnke visits with Dairy Farmers of Wisconsin's, Rachel Kerr, about the depth the event brings to enjoying cheese. The complete lineup of events is designed for the truly cheese obsessed. Experience America’s Dairyland through 16 unique limited ticketed events, including: Exclusive Excursions: You’ll board a bus and be swept away for a day you’ll never forget with access to creameries, farms, cheese experts, award-winning chefs, makers and more. A Journey to the Heartland of Wisconsin Cheese:Spend the day inSouthern Wisconsin’s Green County with visits to two legendary creameries followed by a coursed lunch at Seven Acre Dairy and ending with a lesson from Marissa Mullen of @thatcheeseplate. Aged to Perfection: A Bourbon & Cheese Excursion: Kick the day off with a cheese sensory class at the Center for Dairy Research, followed by a bourbon and cheese tasting and catered lunch by James Beard Award-nominated chef Daniel Fox at J. Henry & Sons Bourbon. Breaking the Mold in Cheese & Architecture: Start the day visiting the farm and creamery at Uplands Cheese. Then we’ll make our way to lunch & a tour of Frank Lloyd Wright designed Taliesin with James Beard Award-nominated chef and host of Wisconsin Foodie, Luke Zahm, who will draw inspiration from local cheeses. Cheesemaking 101: Science for Cheese Geeks:Take a mini course in cheese science at the UW’s Center for Dairy Research. Then have lunch at Cadre Restaurant with a group of Wisconsin Master Cheesemakers. The Wisconsin Cheese Ball at Garver Feed Mill: Boogie with Blue, romp with Ricotta, spin with Swiss, or hop with Havarti; it’s a cheese party featuring music and cheesemaking royalty. For every ticket sold a donation of cheese will be made to a local food bank. Classes & Seminars at Various Venues Around Madison. Join James Beard Award-winning author such as Laura Werlin, cheese gurus like Liz Thorpe of The People's Cheese™, as well as James Beard Award-nominated chef Luke Zahm to reveal new wonders of Wisconsin Cheese. Cheese Fair & Marketplace: The Cheese Fair Off the Square isopen to the publicalongside the Dane County Farmer’s Market. This pop-up market is your one-stop shop for sampling and purchasingyour new favorite cheese directly from makers from around the state. This ultimate cheese fantasy is just a few months away. Tickets are limited and will go on sale July 13, 2023. Go to ArtofCheeseFestival.com to check out the full line-up of events, stay connected and purchase tickets when they go on sale in July.

A team of students at UW-River Falls have pulled together a winning dairy combination that not only provides great nutrition and taste, but also a calming effect for those enjoying it! RootCurd at first blush might not seem yummy, but students that have been developing the product says it's definitely impressed judges with its textures and taste!  Now UW-River Falls' RootCurd is one of the top winners in the national Dairy Management Incorporated (DMI) New Product Competition (formerly also known as the National Dairy Council New Product Competition). This competition is an opportunity for students to develop new products in line with current industry and consumer insights to uncover innovative dairy base products for calming: • With a heightened emphasis on mental and emotional well being, consumers are looking for products that calm. • There is high consumer interest and projected growth associated with products that calm, and that interest is further increased with Gen Z. All this innovation assisted with dairy checkoff dollars.  Find out more about how Wisconsin dairy checkoff dollars are making consumers smile during National Dairy Month!

Wisconsin makes the best cheese on the planet. We win more awards, have more processing plants, and are growing faster than anywhere else. Awareness, demand and perceptions of Wisconsin Cheese are growing and improving – across the country and around the world.   When customers see an award-winner on store shelves, or hear about it in the news, they know it means high quality and value as competition is stiff.  Tim Multerer, vice president of dairy company communications with Dairy Farmers of Wisconsin, explains how competitive events help draw in retail and vendor attention, which boosts sales. Elevating perceptions of Wisconsin cheese to consumers by entering contests etc., helps add a price premium and drive positive perceptions in the marketplace - ultimately increasing demand and the perceived value of cheese, resulting in increased demand for milk you produce.   Pam Hodgson is a Master Cheesemaker working at Sartori Cheese in Plymouth.  She explains how she interacts with Dairy Farmers of Wisconsin from buyer visits right on through to competitive events. The 2023 US Championship Cheese Contest, hosted in Green Bay, had 2,249 entries in 113 categories submitted by 197 makers of cheese, butter, yogurt and dry dairy ingredients from 35 states. 

It's been a clear message from dairy end users, they care about how dairy farmers tend their livestock and take care of the environment.  They want details on what and how practices are impacting the environment.  Through a partnership with the Wisconsin Discovery Farms Program, in field research is turning into valuable assets in sharing that story with processors and consumers vital to the future of Wisconsin dairy. Amber Radatz, Agricultural Water Quality Program Manager, University of Wisconsin-Madison Division of Extension for Discovery Farms visits with Pam Jahnke about the 20 year history of work spearheaded by on farm research.  She also explains what projects are underway now, crisscrossing the state focused on nutrient management, minimizing soil loss, and now - capturing nitrogen. Radatz says the partnership with Dairy Farmers of Wisconsin is a great example of checkoff dollars being invested in enabling Wisconsin's dairy farmers and dairy industry to maintain strong presence with processors and consumers requiring documentation of sustainable farming practices.

Consumer preference can change any farms business model pretty quickly.  Introducing the beet.  A new health trend that's got Adam D'angel, a UW grad who used his master's work to guide plant development for beets.  Carrie Mess investigates what's happening. Wisconsin's dairy industry is closely monitoring guidelines from the Food and Drug Administration over the use of "milk" on labels of plant based beverages.  Although not involved in policy work, Dairy Farmers of Wisconsin is all about maintaining the good name of dairy.  Pam Jahnke talks to Chad Vincent, president and CEO of Dairy Farmers of Wisconsin, about what he's observing through this period of development with FDA. Cheese storage numbers and global milk trends kick off the conversation with Matt Tranel from EverAg.  He talks with Pam about how available supplies of cheese in storage is catching the markets attention.

Dairy Farmers of Wisconsin has launched a new partnership with Wisconsin Sports Network, highlighting student athletes from all sports, across the state, that hail from a dairy farm family. Vicki Janisch, Manager Farmer Communications & Programs at Dairy Farmers of Wisconsin talks with Pam Jahnke about the unique balance these student athletes strike between duties on the farm, scholastic responsibilities, and performing in sports. Wisconsin Sport Network’s Dairy Farmers of Wisconsin Athlete of the Month initiative is aimed at connecting consumers to the dedicated Wisconsin Dairy Farm families who grow and raise their food today. 12 student athletes will be featured on www.wissports.com (one each month) as well as DFW and WSN social media channels. Parents, relatives and friends are encouraged to nominate a student athlete who's participating in a WIAA-organized varsity high school sport. WisSport.com is the go-to location for high school sport schedules, individual athlete and team statistics, state rankings, and more. With more than 35 million page views per year, WisSports.com provides a great platform for athletes, coaches, and fans to see positive dairy messaging and support for our local farmers and athletes across the state.   

Rachel Kerr, Sr. Director Experiential & Brand Marketing visits with Pam Jahnke about consumer trends, focused on dairy products, in 2023.  Among the areas she's focusing include: ·        Simple pleasures that bring enjoyment on a budget   ·        Elevated at-home experiences  ·        Healthier living options  ·        Conscious consumption that minimizes environmental impact  Kerr says consumers are looking for an "elevated experience",  and specialty food purchases are gaining prominence as an alternative to dining out. Since Wisconsin crafts 50% of the nation’s specialty cheese and is available in 99% of supermarkets nationwide, we can have any impact here. I think we’ll start seeing more upscale meal kits, at-home hibachi grilling or smoking craft cocktails, and digital connections to extra content, to share compelling stories – a few examples of how to make at-home occasions more engaging. (Butter board trend and growth to Mascarpone and other specialty cheese products.) Find out more about these trends at wisconsindairy.org.

Crisis preparedness is an often-overlooked area of farm risk management; however the real risk here is loss of reputation and potentially, loss of market. This time of year is a good time to develop a plan and access the resources available to help you. In the event of a dairy crisis there are 2 critical action items: The Dairy industry must speak with one voice Quick, accurate, effective communication to preserve public confidence in products. Pam Jahnke visits with Brenda Murphy from Dairy Farmers of Wisconsin about tools, resources, and guidance available to develop your crisis response plan. This planning and preparation of documents will be a lifeline and provide key stakeholders of the farm with the necessary information. The plan should be specific to your farm with consideration to your workforce, facilities and management practices. In developing a plan, you will delineate who is in charge, including who will replace that person if he/she gets sick, what you are going to do if the situation arises, and how you will communicate with farm personnel and others that support your operation. Dairy checkoff is committed to helping protect and promote the image of dairy products, farmers and their positive farming practices, and the dairy community by offering training and tools to help dairy farmers tell their story to the public. Whether you are managing your farm’s Facebook page or talking to the media, we can help you prepare to share your story. Through our new Spokesperson Resources Center you will have key talking points and printable resources designed to help you craft your words, engage your audience and boost your ability to connect with consumers. Log in to your account in the upper right corner of wisconsindairy.org or visit wisconsindairy.org/Spokesperson-Training to request access. We will be sending a password reset from hello@wisconsindairy.org to all participants to ensure updated contact information.

John Lucey, Director of Center for Dairy Research, speaks with Pam Jahnke about the innovations they're helping develop for dairy based products in the beverage aisle. Lucey says that dairy has a tremendous advantage over plant based beverages if people just look at the components involved.  He says while dairy offers natural components for things like protein, plant based beverages have to add it, manufacture it, or require you to consume more to equal dairy. Lucey thinks those points need to be a driving focus for future product development in the dairy industry - and the Center for Dairy Research is there to help with formulations! Sports drinks, meal replacements - it's a growing food category! The Center for Dairy Research is funded by Dairy Farmers of Wisconsin – dairy checkoff

Mike Edge, Sr. Regional Marketing Director, Dairy Farmers of Wisconsin talks with Pam Jahnke about how critical the holidays are for Wisconsin's cheese industry. As 90 percent of Wisconsin milk is made into cheese and 90 percent of that cheese is sold outside of the state, the team at DFW collaborates with some of the largest and most influential retail chains and distributors to ensure that Wisconsin Cheese and Dairy are available and highlighted to their customers.   Go to WisconsinDairy.org to learn more about your dairy checkoff

Dairy Farmers of Wisconsin is inspiring and influencing consumer purchase decisions with consistent content and messaging across customer experiences from WisconsinCheese.com to retail.   Culinary content spans multiple brand channels including WisconsinCheese.com, Grate. Pair. Share., e-newsletter, press and television media, The Cheese Life blog, social media, recipe ad pages and retail displays. Suzanne Fanning, Senior Vice President and Chief Marketing Officer at Dairy Farmers of Wisconsin, visits with Pam Jahnke about how her team, through Grate. Pair. Share, engages customers with usable, innovative, approachable and delicious ways to prepare and enjoy Wisconsin cheese and dairy products, all while creating awareness and affinity for Wisconsin’s unique specialty cheese brands. 

Kids and animals.  Put the two together and there can be magic. That's just the magic that's been created in classrooms across Wisconsin, and across the country, through the Adopt A Cow program.  Spearheaded in part by Dairy Farmers of Wisconsin, the campaign allows school aged kids to follow a baby dairy calf from essentially birth, through its first year of life on the farm. Karen Doster with Dairy Farmers of Wisconsin talks to Pam Jahnke about the amazing interest this program has generated from teachers, parents - and of course kids.  The dairy farmers that have participated are pretty excited about the exchange too!

Amber Radatz, Agricultural Water Quality Program Manager, University of Wisconsin-Madison Division of Extension, can tell you how valuable partnering with Dairy Farmers of Wisconsin has been to the Wisconsin Discovery Farms program. Radatz tells Pam Jahnke about the colaboration between the two groups to find forward thinking dairy operators interested in bringing research projects to their farms. This partnership has resulted into numerous, producer driven, watershed groups across the state including Peninsula Pride in northeast Wisconsin.

What can 10 little Wisconsin dairy calves do?  Plenty when it comes to capturing the attention of classroom students and teachers around the United States! The "Adopt a Cow" program created and administered through the Center for Dairy Excellence and Dairy Farmers of Wisconsin adjusted things a bit to introduce K-8 students to 10 Wisconsin dairy calves.  The students got to monitor daily activities of the calves and the farm families caring for them, and became a part of classroom instruction about where food comes from, what farmers really are, and more. Three of the calves featured came from Synergy Dairy Farm in Pulaski.  Sharlamagne - a red and white Holstein calf; Seroogy - a Jersey calf, and Dorito, a black and white Holstein. Heather Jauquet and her son, Evan, found the engagement with the classrooms interesting and fun - and the supportive comments and physical mail they received was a little overwhelming! Synergy Dairy Farm will wrap up their Adopt a Calf story with a special one hour, interactive virtual farm tour, on Wednesday, April 27th. This one program has reached more than 1 million students in all 50 states.

Women in Farming & STEM Address Misconceptions About Dairy & Male-Dominated Industries for Working Moms Day, March 12

GoodSport Nutrition Founder & CEO Michelle McBride conceived the concept after being frustrated with the sports drink category options.  “I didn’t want my son drinking sports drinks filled with artificial ingredients that were being offered to him at his baseball games,” she said. “I gave him chocolate milk as a healthier alternative after his workouts and it provided the inspiration to look at milk as a source of hydration during physical activity.”  

The Wisconsin Farmers Union is preparing for a stripped down version of the annual business meeting at the end of the month.  Scott Schultz discusses the 90th annual event with WFU President, Darin Von Ruden. More than 15 agriculture associations in the state have signed a strongly worded letter to the Wisconsin Department of Health Services documenting why farmers, farm workers and food processing workers need to be a part of the phase 1b rollout of the covid vaccine.  Tamas Houlihan, executive director of the WI Potato & Vegetable Growers explains. Looking for a creative way to celebrate Valentine's Day despite covid?  Dairy Farmers of Wisconsin has it!  For the Love of Cheese - heart shaped boxes filled with Wisconsin cheese.  500 will be awarded to people that sign up on line.  Lizzie Schulz with DFW explains how they came up with the idea!

Get the details on how Culver's has made the Wisconsin cheese curd star on their menu everywhere with Quinn Adkins, Culver’s director of menu development. Josh talks to the only Master Cheesemaker in "curds" in Wisconsin - or maybe the world!  Steve Stettler of Decatur Dairy in Brodhead takes his curds seriously!  What's the difference between a good curd and a "bad" curd (if there's such a thing).  Steve gives you some insight.

Suzanne Fanning, Chief Marketing Officer for Wisconsin Cheese and Senior Vice President for Dairy Farmers of Wisconsin, is helping passionate cheese people all across the country find flavors of cheese Proudly Wisconsin!  "Cheeselandia" has turned into a wonderful mechanism that continues to engage consumers in sample new flavors despite Covid-19.

Brenda Murphy with Dairy Farmers of Wisconsin explains the momentum building behind this year's "National Farmers Day" on October 12th.

Dairy Farmers of Wisconsin staff are working every day to communicate with national retail and food service distributors to keep Wisconsin dairy products top of mind with consumers. Kirk Scott explains what's been going on, even before covid-19, to help continue to grow Wisconsin's share of consumer sales at the retail and food service level.  

Announcement made Thursday, May 14, 2020.

By Suzanne Fanning, Senior Vice President for Dairy Farmers of Wisconsin and Chief Marketing Officer for Wisconsin Cheese  

You can donate to the cause at:  hungertaskforce.org/dairy

Today 72% of American households DO NOT have kids!  That's a huge change in demographics that makes major waves in things like school systems and dairy consumption. Jen Walsh, Vice President of Insights and Strategy for Dairy Farmers of Wisconsin talks about the challenges of looking past "the way it used to be" and getting a laser focus on what today's consumers really are looking for.  Is that smaller packages because of smaller households?  Is that different cheeses that Wisconsin needs to be developing?  All these questions and challenges are being addressed thanks to the financial contributions from Wisconsin's dairy farm families.

Dr. Joe Lauer, UW-Extension Corn Specialist, says the gloves are coming off when it comes to planting corn.  Lauer says whether you're in the north, or the south, we're behind.  The only thing that should be keeping farmers out of the field is soft, wet conditions.  That he says, is a problem that will haunt you the rest of the growing season if you rush. Marianne Smukowski and Joanne Gauthier from the Center for Dairy Research explain Wisconsin's unique Master Cheesemaker program.

Wisconsin's Master Cheesemaker program is unique to anywhere else in the United States!  Only when you go to Europe, do you see the dedication to details of all types of cheese production.  Two of the "enforcers" in the classroom and administration of that Master's program are Marianne Smukowski, Dairy Safety & Quality Coordinator along with Joanne Gauthier, Outreach Specialist.  Both are within the Center for Dairy Research on the UW-Madison campus.  In April, the state will graduate another handful of Master's graduates who have dedicated the time, energy, and money to their craft to be labeled a "Master".  Easy - no way.  Just listen to what being a "Master" really entails.

Dairy Farmers of Wisconsin is back again in 2019 partnering with the WIAA in support of youth and the court action that IS "March Madness".  Katie Hepler, Marketing Director with Dairy Farmers of Wisconsin, explains how they're updating their relationship with the WIAA to include all facets of enjoying the game!

Come to Cheeselandia and find out all about the wonderful cheeses Wisconsin's artisan cheesemakers offer.  This nationwide campaign lets people create their own Cheeselandia with friends and family! Su Fanning with Dairy Farmers of Wisconsin explains.

  The Dairy Farmers of Wisconsin projects that Americans will buy 88 million pounds of cheese in the week leading up to the Big Game. That’s enough cheese to cover the Mercedes-Benz Stadium football field, end zone to end zone, ten yards deep. The big game marks the second biggest food holiday of the year, second only to Thanksgiving. Americans’ obsession with cheese continues to rise with average annual consumption in the United States more than tripling since 1970 (USDA). Cheese sales go up 10% in the lead-up to game day (IRI). "When it comes to football, Wisconsin cheese is a staple for every party and tailgate," said Suzanne Fanning, Senior Vice President for Dairy Farmers of Wisconsin and Chief Marketing Officer for Wisconsin Cheese. "Everyone’s favorite snacks and foods include cheese, from pizzas, nachos and hamburgers, to chili, queso dip and cheeseboards. Look for the Proudly Wisconsin Cheese™ badge in stores nationwide when stocking up for football festivities." Game day is equally about the game as it is about eating tasty food and connecting with family and friends. Make hosting at home easy or surprise the party host with an award-winning spread starring Wisconsin cheese in the starting lineup. Whatever your traditions may be, a show stopping cheeseboard will delight guests from kickoff through the halftime show, to the post-game and beyond. Super Loaded Sheet Pan Nachos are easy to prepare and even easier to clean up, making them perfect for tailgates and parties. A piping hot chili bar with all the fixings is a guaranteed crowd-pleaser at any game day gathering. Choose from Asiago White Turkey Chili or Cheesy Beef Chili, so guests can enjoy the perfect bowl of chili how and when they like. More football favorites include Bacon Sriracha Football Cheeseball, Cheesy Chicken Enchilada Dip and Warm Beer-Cheese Dip with Soft Parmesan Pretzels. Find more seasonal recipe inspiration in the new Winter edition of Grate.Pair.Share. online magazine. No matter who you’re cheering for on game day, everyone wins with over 600 types, styles and varieties of Wisconsin cheese. Learn more about the heritage and innovation of Wisconsin cheesemaking on WisconsinCheese.com.  

President and CEO of Dairy Farmers of Wisconsin, Chad Vincent, has some high expectations of his staff for 2019.  In light of the poor dairy economy, he's personally traveling the state, meeting one-on-one with dairy farmers to talk about the plans for their checkoff dollars in the new calendar year.