California Cattle Leaders Stay Strong During Pandemic

Cattle Leaders Launch Resilience 2020 Campaign

By Tim Hammerich with the Ag Information Network

In the face of a food system that is under tremendous pressure, the California Cattle Council, in conjunction with the California Cattlemen’s Association, launched a Resilience 2020 Campaign.

Dave Daley is a Northern California Cattle Rancher and Chair of the California Cattle Council. “We just need people to understand how committed we are to continue to do what we’ve done, forever. We’re pretty sustainable. We’re very resilient. We’re in this for the long haul, just like Californians are. And the key there is that we actually continue to produce the food in a safe and wholesome manner, nutritious and environmentally sound. So we’re really proud of what we do. It’s important for California to know that we aren’t going anywhere.”

The combined effort seeks to reassure consumers that California ranchers are well-positioned to produce an ample supply of the safest, most sustainable beef anywhere in the world.

“The challenge we have right now is the processing piece. It’s not raising the beef, it’s getting it processed into market. But it’s there; no need to hoard. There’s beef available and it’s going to continue to move through the system and the pipeline. It’s just a very unusual time. To try and re-tool that on the fly, we’re facing a lot of unknowns is the best way to put it. But the key to the campaign is to recognize we’re in this together, we respect what Californians are dealing with it. We’re going to work with it, we’ll come through it on the other end,” said Daley

Visit www.calcattlemen.org/resilience for more information.

California Ag Today2021-05-12T11:17:07-07:00May 8th, 2020|

Helping Dairy Operators Protect Groundwater

UCCE Advisor Helps Dairy Operators Strike a Delicate Balance to Protect Groundwater

By Jeannnette Warnert, Communications Specialist, UCANR

UC Cooperative Extension advisor Nick Clark is helping farmers in Fresno, Kings and Tulare counties.

Over the last 20 years, UC research has shown that dairies in the San Joaquin and Sacramento valleys are potentially major contributors of nitrate and salts in groundwater. To maintain the quality of this irreplaceable natural resource, the California Water Resources Control Board has ramped up regulations to ensure that diary manure and wastewater application isn’t contaminating the aquifer.

UC Cooperative Extension advisor Nick Clark is helping farmers in Fresno, Kings and Tulare counties work through the process and continue producing crops sustainably now and in the future. He was hired in 2015 as the agronomy and nutrient management advisor, a title that reflects the importance of understanding the nutrient cycle and extending information to producers. Three other UCCE advisors are also focused on nutrient management.

Clark is working with dairy farmers who are producing crops to feed their herds, as well as farmers who are producing agronomic crops – such as silage corn, forage sorghum, wheat, triticale, alfalfa, rye and oats – to sell to dairies.

“These farmers operate under the microscope of several agencies for complying with environmental regulations and ordinances,” Clark said. Clark informs growers about the fate of nutrients in plants and soil and rules in place to protect water quality, helping them stay in compliance with government regulations. “Water quality regulations are becoming more strict, more complex and more specific.”

At the same time, some of the finer details about nutrient availability are not yet well understood.

Working closely with Luhdorff and Scalmanini Consulting Engineers, a groundwater engineering and consulting firm, Clark and colleagues have set up research trials on four commercial dairies in the San Joaquin Valley and one semi-research dairy farm to replicate a variety of treatments.

“The idea is to take a much closer look at nitrogen cycling in soil and plants to develop precise data about when plant development allows the crop to take up nitrogen,” Clark said. “The nitrogen application needs to be made so it is in the form plants need when the plants can use it. Otherwise, there is an increased chance it can percolate below the root zone and, eventually, into groundwater.”

Nutrient cycling involves advanced science. The majority of nitrogen content of manure is bound up in an organic molecule, which is not plant available. Plants only take up mineral forms of nitrogen – ammonium or nitrate. When the manure is in the soil, its chemistry changes. Timing by which this happens, Clark said, is extremely variable. Composition of manure, air and soil temperature, soil moisture, and soil microbiota all come into play.

“The research is trying to elicit information for Central Valley dairy farmers as to the best time, best rate and methods of application in order to fertilize crops without losing nitrogen to the groundwater,” Clark said.

Another factor that dairy farmers will have to consider is the implementation of the Sustainable Groundwater Management Act. The law, passed by the California Legislature during the 2011-2016 drought, creates local agencies to monitor groundwater extraction and bring that into balance with groundwater replenishment.

Diary operators are facing these new groundwater quality and quantity regulations at the same time new pressures from climate change are impacting their operations. Clark and his colleagues are also addressing climate change mitigation, adaption and resilience.

“We are looking into alternative feed crops for dairies that might help reduce the amount of irrigation water required to grow crops without sacrificing animal nutrition and milk yield,” Clark said.

One promising option is sorghum. UC Cooperative Extension scientists Jennifer Heguy, Jeffery Dahlberg and Deanne Meyer have been collecting data for a number of years on the crop’s nutritional value and impact on milk yield. Another potential feed crop is climate-resilient sugar beets.

“Sugar beets have been used in other parts of the United States and the world as cattle feed, but not as much in the San Joaquin Valley,” Clark said.

He is working with UC Cooperative Extension agronomy specialist Steven Kaffka and UCCE animal science specialist Peter Robinson to refine knowledge about sugar beet production under Central California conditions.

“Sugar beets grow readily in the winter in California, so we can take advantage of winter rainfall and a low irrigation requirement. That may help mitigate climate change impacts,” Clark said.

Climate change mitigation may also be achieved on dairy farms by modifying manure application timing and procedure. Applications of manure to cropland has an impact on emission of nitrous oxide, a greenhouse gas 300 times more potent than carbon dioxide. Reducing the amount of manure applications on cropland and incorporating manure solids into the soil may be ways for dairy farmers to reduce their facilities’ greenhouse gas emissions.

“We need to know a whole lot more to help farmers to stay in compliance and to deal with farming under new constraints,” Clark said. “Our research objectives are never static, because everything is shifting so quickly.”

California Ag Today2021-05-12T11:17:07-07:00April 14th, 2020|

Plant-Based–A New Consumer Buzzword

Animal Ag Wants to Share the Plant-Based Plate

By David Sparks, with AgInfo.net

The now-often used terms that you hear at such places as Whole Foods, Burger King and even McDonald’s “plant-based” seems to exclude meat, poultry, milk and eggs – but that’s not the whole story.

Registered dietitians Cara Harbstreet, Street Smart Nutrition; Nicole Rodriguez, Enjoy Food, Enjoy Life and Alison Webster, International Food Information Council, at the Animal Agriculture Alliance’s 2020 Stakeholders Summit for a candid conversation about the latest consumer buzzwords.

Connecting with consumers can start with conversations that are more inclusive and less divisive. This panel will highlight best practices from producers in the field and strategies to partner with registered dietitians and other influencers in the food space. Summit attendees will leave this panel empowered to share their story of positively impacting consumer health and invite those who are hungry to learn more into the conversation.

The Alliance’s annual Summit brings together thought leaders in the industry to discuss hot-button issues and out-of-the-box ideas to connect everyone along the food chain, engage influencers and protect the future of animal agriculture. The 2020 event, themed “Primed & Prepared,” is set for May 7-8 at the Renaissance Arlington Capital View Hotel in Arlington, Va.

Harbstreet, Rodriguez and Webster will each bring a unique perspective to this panel, titled “Conversations that Cultivate: Staking Your Claim on the Plant-Based Plate.” The panel will be moderated by National Chicken Council’s Tom Super.

With sessions covering sustainability, animal welfare, influencer engagement, preparing for animal rights activist campaigns and other hot topics, attendees will leave the 2020 Summit primed and prepared with the tools they need to take action and be part of any and all conversations that could impact the future of animal agriculture and their business. Early registration discounts are available through April 3. To register, visit summit.animalagalliance.org.

“The animal agriculture community already understands the importance of delivering facts that are true to the science and safety of food production – now it’s time to elevate our messages to effectively showcase our products as an integral part of a ‘plant-based’ diet,” said Kay Johnson Smith, Alliance president and CEO. “This panel of rock star dietitians will leave 2020 Summit attendees primed and prepared to have conversations that cultivate trust with consumers, customers and influencers.”

Be sure to check the Summit website for the most up-to-date Summit information and the full agenda. You can also follow the hashtags #AAA20 and #PrimedAndPrepared for periodic updates about the event. For general questions about the Summit please contact summit@animalagalliance.org or call (703) 562-5160.

USDA

California Ag Today2021-05-12T11:17:08-07:00March 12th, 2020|

APHIS Bird Health Awareness Week Coming

Help APHIS Celebrate Bird Health Awareness Week by Joining a Free Webinar on February 27

The United States Department of Agriculture’s (USDA) Animal and Plant Health Inspection Service (APHIS) invites you to join poultry health experts for a webinar on Thursday, February 27. We’ll be celebrating Bird Health Awareness Week by helping anyone who owns or handles poultry learn about the importance of biosecurity and ways to prevent the spread of infectious poultry diseases.

Whether you are just starting out raising poultry or have years of experience, practicing good biosecurity is the best way to keep flocks disease free. The “Defend Your Flock from Poultry Disease: Know the Signs and How to Respond” webinar will take place on Thursday, February 27 from 2:30-3:30 PM EST. Register for this FREE webinar today at bit.ly/APHISWebinar.

If you don’t already follow APHIS’ Defend the Flock campaign on social media, check out our Twitter and Facebook during Bird Health Awareness Week (February 24-28) to get daily tips and resources you can use to protect your flock’s health.

California Ag Today2021-05-12T11:17:08-07:00February 17th, 2020|

Act Now to Help Pass the USMCA

House to Take First Step Towards Full Ratification of USMCA

Provided by California Farm Bureau Federation

This Thursday, the House will take the first step towards full ratification of the renegotiated NAFTA known as the “US-Mexico-Canada Agreement” (USMCA). California agriculture exports $6.6 billion in goods to Canada and Mexico and supports more than 56,000 jobs.

Since NAFTA was implemented, U.S. agricultural exports to Canada and Mexico quadrupled from $8.9 billion in 1993 to $39 billion in 2017. After President Trump renegotiated NAFTA, the International Trade Commission determined that the USMCA would have a positive impact on the U.S. economy and a positive impact on U.S. agriculture. An additional $2.2 billion in exports is expected once this agreement is ratified.

Congress must pass USMCA to preserve the proven successes of NAFTA while enjoying greater access to dairy, chicken, and eggs. The agreement has positive updates for fruit exports, improvements in biotechnology, protected geographical indications, and strengthened sanitary/phytosanitary measures.

All in all, the USMCA is needed to bring more stability to the volatile trade market. Please reach out today to your U.S. Representative to urge their YES vote on this important agreement.

Click Here: ACT NOW for USMCA House Passage

California Ag Today2019-12-25T14:06:59-08:00December 18th, 2019|

Donations Needed For Displaced Animals From Kincaid Fire

Donations Help Fund Livestock Pens for Emergency Use Due to Kincaid Fire

To help house displaced farm animals during times of disaster, portable livestock pens have been deployed to seven fairgrounds around California. The pens, purchased through a partnership between the California Farm Bureau Federation’s charitable foundation and the California Department of Food and Agriculture, were formally dedicated during a ceremony today at the Yuba-Sutter Fairgrounds in Yuba City.

“During wildfires, floods and other emergencies, farmers and ranchers take great care to be sure their animals can be safely evacuated, often to nearby fairgrounds,” CFBF President Jamie Johansson said. “These portable livestock pens will make it easier for fairgrounds to fulfill their role as shelters during disasters.”

After the Camp Fire ravaged part of rural California last year, the California Bountiful Foundation—a charitable foundation established by CFBF—created a Farm and Rural Disaster Fund. Donations from 50 individuals and companies allowed the foundation to contribute $75,000 toward purchase of the portable livestock pens.

With additional funds from CDFA, a total of 280 pens were acquired. CDFA has distributed 40 pens apiece to fairgrounds in Anderson, Auburn, Lakeport, Merced, San Mateo, Ventura and Yuba City. Manufactured by Plymouth Industries of Nebraska, the panels to create the pens are stored on racks so they can be quickly mobilized and transported during a disaster.

“Already this fall, we’ve seen the pens used to help livestock during the Kincade Fire in Sonoma County,” Johansson said. “We also look forward to having them used for happier occasions, such as ongoing events at county fairgrounds around the state.”

For more information about the Farm and Rural Disaster Fund, see the CFBF website atwww.cfbf.com.

California Ag Today2021-05-12T11:17:08-07:00December 4th, 2019|

Superior Farms is Big with Solar and Wind Energy

The American Lamb’s Dixon Facility’s Wind and Solar offsets 95 percent of Energy Use

Superior Farms, the leading purveyor of farm-to-table American lamb in the United States, has activated a state-of-the-art solar panel system at its Dixon, Calif. facility. Now, combined with its wind turbine, 95 percent of the energy requirements for its facility will be from clean energy sources.

The solar panel system is the latest initiative in the company’s overall commitment to providing sustainably raised lamb. In addition to reducing its energy use in recent years and running on clean energy, Superior Farms has also reduced its use of water, diesel fuel and plastics as part of its dedication to the environment, animal care, food quality and people.

“Our employee owned company is proud to be making significant strides in our commitment to providing sustainably raised American lamb, though clean energy solutions and careful considerations regarding water use, transportation, packaging, and more,” said Anders Hemphill, vice president of marketing and brand strategy at Superior Farms. “We lead the industry in our sustainability efforts while supporting local, rural communities and American farming families, and providing a homegrown alternative to imported lamb which must be shipped thousands of miles.”

In addition to its wind and solar clean energy initiatives, Superior Farms’ sustainability efforts have resulted in:

A reduced use of water by 33 percent at its Dixon facility. That savings equals the amount of water used by more than 130 households annually.
A reduced use of diesel fuel since 2015 by more over 140,000 gallons per year.
Less food waste and less plastic packaging. Transitioning its case ready packaging to a vacuum skin package reduced Superior Farms use of plastics by a third. It also eliminates the need for retailers to repackage the product when it arrives in store and keeps the lamb meat fresh for a longer period, reducing food waste.

A 100 percent employee owned company, Superior Farms partners with over 1,000 American family ranchers to provide high-quality lamb with a strong commitment to animal wellbeing and sustainability. The lambs graze mainly on open pasture lands, sustaining on the natural vegetation of vast grasslands as they have for centuries while providing benefits to the land through fertilization, erosion mitigation and wildfire suppression.

Many sheep producers also work with crop farms to coordinate regenerative grazing and bring sheep onto fields after crops have been harvested. These lambs eat naturally enriched crops while boosting the level of organic matter in the soil, making it more fertile, and lowering carbon emissions by reducing the amount of tractor time on the field. Lambs receive excellent care and nutrition as well as proper handling to consistently provide the highest quality products to consumers.

For more information about Superior Farms and its sustainability efforts, including its four pillars of sustainability, visit www.superiorfarms.com. For sales inquiries, please contact sfsales@superiorfarms.com.

California Ag Today2021-05-12T11:17:08-07:00November 26th, 2019|

Robotic Dairies Saves on Labor

Robotics Slowly Coming Into California Dairy Barns

By Patrick Cavanaugh, Editor

It’s all associated with labor shortages, and skills and dairies aim to do something about it by bringing in robotics into the milking parlor

“If you have 3,000 cows, robotics will be a huge investment; however, most of the data collected is for robots in smaller operations,” said Daniela Bruno, who earned a Veterinary Medicine degree in Brazil and then went to grad school at UC Davis. She is a UCANR Dairy Advisor for Fresno County. “Many dairies are interested in how the robots will work in their operation because of major labor shortages,” she said.

The robotic milking machines are stationary in the milking barn, and cows will walk in at an assigned amount of times per day. “I talk about large versus small operations, because each robot, can milk between 65 and 70 cows so that you would need a lot of robots for a 3,000 cow dairy,” Bruno said.

Robotic arm milks a cow.

As far as installing robots, the manufacturer has to come up with a plan. Sometimes they need to build a new barn.

Bruno noted that smaller dairies on the East Coast or Midwest have many robots, but they’re smaller operations. “They have two or three robots per dairy, while the largest one, to my knowledge, is in Chile, which has 64 milking robots,” noted Bruno.

“But it’s growing in California, due to labor regulations and the number of hours that the workers can milk cows. Dairies are now thinking if they had robots, then they will have to worry less about all the labor issues,” she said.

Bruno described how these robots work, how the cows get to the robots for milking.

“The cows have a collar, and there are several sorting gates that lead to the robot. So let’s say the cow feels the urge to be milked, but the last time she was milked was less than four hours ago. She does not have the permission to be milked again,” noted Bruno. “The dairy can decide if they want the cows milked two, three, or four times a day,” she noted.

The permissions are based on the lactation stage or if she’s a heifer if she’s a first, a second lactation cow. They’re going to control it, and everything is stored in software. And when she approaches the gate, the gate is going to open for the cow if she’s allowed to go, or if she’s not going to be able to be milked yet, the cow is sent to a waiting place where she can rest and eat.

When a cow gets the permission, she walks into the robot milking machines, which will do everything that a dairy employee would do. “It prepares the cow, cleans the cow, and stimulates the cow, then the milking equipment is automatically put on the udders,” Bruno said. “And once the cow is done milking, it applies the post dipping sanitizer on the teat, and the cow is released to go back to its bedding area.”

Bruno said that the robots have many cameras, so they know exactly what they’re doing when they’re pre-treating the cow before milking and milking the cow and post treating the cow after the milking with sanitizer.

And while dairies will need less labor in the milking barn, there will still require employees to maintain the equipment, and there are several companies that offer that service, and prices vary.

“In California, I know of two dairies that have robots already. They’re both in Stanislaus County, and one of the dairies is planning to expand to 10 robots,” she said.

“The dairy operators are pleased to have the robots in place and feel that they could pay for themselves in short order,” Bruno said.

Bruno said she is working with dairy economic specialist Fernanda Ferreira at the UC Davis research center in Tulare, where there is a project focused on the financial analysis of robots.

California Ag Today2021-05-12T11:17:08-07:00November 6th, 2019|

Consumers Prefer Dairy Milk over Other Plant Based Choices

Survey Says 86% of US Adults Prefer Dairy Milk

A new Morning Consult national tracking poll of 2,200 Americans points to a number of revealing consumer preferences for milk and related beverages. When given the option to choose among whole, reduced fat 2%, low fat 1%, skim, other (almond, soy, oat, other plant-based, lactose-free), or “do not consume” milk, respondents overwhelmingly chose 2% and whole milks because they believe they are most nutritious for themselves and their families. Further, 86% of U.S. adults prefer dairy milk over “other” beverages, including plant-based beverages.

Additionally, by a margin of more than 2-1, U.S. adults say it’s important to offer low-fat flavored milks with school meals; and by a 3-1 margin, U.S. adults say it’s important to offer 2% and whole milk with school meals. The poll was conducted by Morning Consult in partnership with the International Dairy Foods Association (IDFA).

Poll Results

Here are 8 key findings:

1. A whopping 67% of adults across key demographics believe 2% and whole milk are the most nutritious types of milk. Thirty-six percent of adults believe 2% milk is the most nutritious, while 31% believe whole milk is the most nutritious.
2. At least 86% of adults prefer dairy milk compared to 10% who prefer “other” including plant-based beverages and lactose-free milk.
3. Strong opinions about offering flavored milk in schools vastly outweigh strong opinions against. Half of the adults believe it is important that the public school their child attends offers low-fat flavored milk with school meals, while just 22% believe it is unimportant. Twenty-nine percent have no opinion.
4. Adults feel similarly about fuller-fat milk with school meals—by a 3-1 margin, U.S. adults say it’s important to offer 2% and whole milk with school meals: 53% believe it is important that milks like 2% and whole are offered in schools, while just 18% feel it is unimportant. Currently, only low fat 1% and skim milks are allowed in schools.
5. Overall, more women than men believe it is more important that their children have access to fuller-fat and flavored milks in school.
6. Forty-two percent of SNAP participants prefer whole milk for themselves or their families. SNAP participants also report that they believe whole milk is the most nutritious (46%), the only demographic to do so. Of the 2,200 respondents, 336 self-identified as SNAP participants.
7. Respondents with incomes under $50,000 (inclusive of 336 SNAP and 115 WIC participants, respectively, who self-identified) believe more strongly than those with higher incomes (above $50,000) that fuller-fat milks are most nutritious and prefer offering these options as well as low-fat flavored milks in schools for their children.
8. Variety is key: More than three-quarters (77%) of adults found it important to have a variety of options to choose from when purchasing types of milk.

California Ag Today2021-05-12T11:17:08-07:00September 6th, 2019|

Cheese From CA Bring Home Awards

They Earn 50 Awards at American Cheese Society Competition in Richmond, VA

Cow’s milk cheese and dairy processors that use the Real California Milk seal brought home 50 awards from the 2019 annual cheese competition held by the American Cheese Society (ACS), July 31-August 3, 2019 in Richmond, Va.

The American Cheese Society recognizes the finest cheeses and dairy products made in the Americas. A total of 1742 cheese and cultured dairy products were entered the competition. Cheeses made with 100% California cow’s milk had another strong showing this year in a field of 257 processors representing the United States, Canada, Columbia and Venezuela.

California cheesemakers won a total of 81 awards – the second largest showing in the competition – with Real California cow’s milk cheeses bringing home 50 prizes: 19 first-place, 20 second-place and 11 third-place awards in this year’s judging. Highlights from these wins include:

Marquez Brothers International, Inc., San Jose – 15 awards: 1st place each for Panela (Hispanic and Portuguese Style Cheeses), Crema Agria, Plain Stir Yogurt (Cultured Milk and Cream Products), Guava Drinkable Yogurt, Mango Drinkable Yogurt, Strawberry Banana Drinkable Yogurt, and Strawberry Drinkable Yogurt (Flavored Cheeses/Yogurts & Cultured Products with Flavor Added); 2^nd place each for Jocoque (Cultured Milk and Cream Products), Queso Fresco Casero Cheese, Queso Fresco Cremoso Cheese (Hispanic and Portuguese Style Cheeses), Peach Drinkable Yogurt, Piña Colada Drinkable Yogurt, and Strawberry Banana Cereal Smoothie (Flavored Cheeses/Yogurts & Cultured Products with Flavor Added); and 3^rd place each for Queso Cotija (Hispanic and Portuguese Style Cheeses) and Guava Stir Yogurt (Flavored Cheeses/Yogurts & Cultured Products with Flavor Added),
Karoun Dairies, Inc., Turlock – five awards: 1^st place each for Brinza Feta (Feta – Cow’s Milk) and Masala Yogurt Dip (Flavored Cheeses/Yogurts & Cultured Products with Flavor Added); 2^nd for Bulgarian Yogurt (Cultured Milk and Cream Products); and 3^rd each for Whole Milk Yogurt and Armenian Yogurt (Cultured Milk and Cream Products).
Point Reyes Farmstead Cheese Co., Pt. Reyes – five awards: 1^st place each for Point Reyes Bay Blue (Blue Mold Cheeses), The Fork Pimento Cheese and The Fork Original Blue & Date Spread (Flavored Cheeses); and 3^rd each for Point Reyes Toma (American Originals) and Point Reyes Tomaprovence (Flavored Cheeses).
Cowgirl Creamery, Petaluma – four awards: 2^nd place each for Fromage Blanc (Fresh Unripened Cheeses), Pierce Point (Flavored Cheeses) and Mt. Tam (Soft Ripened Cheeses); and 3^rd for Cottage Cheese (Fresh Unripened Cheeses).
Rizo-Lopez Foods Inc., Modesto – four awards: 1^st place each for RBCC Oaxaca (Hispanic & Portuguese Style Cheeses) and RBCC Queso Cotija (Hispanic & Portuguese Style Cheeses – Ripened, Aged > 90 Days); and 2^nd each for Cotija (Hispanic & Portuguese Style Cheese – Ripened, Aged > 90 Days) and RBCC Grilling Cheese (Hispanic & Portuguese Style Cheeses, Cooking Hispanic – Cheeses).
Sierra Nevada Cheese Company, Willows – four awards*: 1^st place for Heroes Greek Yogurt (Cultured Milk and Cream Products); 2^nd each for Crème Fraîche (Cultured Milk and Cream) and Russian-Style Fresh Farmer Cheese (Fresh Unripened Cheeses); and 3^rd for Organic Traditional Jack (American Originals).
Oakdale Cheese & Specialties, Oakdale – three awards: 1^st place for Aged Gouda (American Made/International Style); and 2^nd each for Mild Gouda (American Made/International Style) and Cumin Gouda (Flavored Cheeses).
Bellwether Farms, Petaluma – two awards*: 1^st place for Fromage Blanc (Fresh Unripened Cheeses) and 2^nd for Plain Organic Cow Yogurt (Cultured Milk and Cream Products).
Cal Poly Creamery, San Luis Obispo – two awards: 1^st place for Smoked Grand Gouda (Smoked Cheeses) and 3^rd for Grand Gouda (American Made/International Style).
Nicasio Valley Cheese Company, Nicasio – two awards: 2^nd place for San Geronimo (Washed Rind Cheeses) and 3^rd for Foggy Morning with Garlic and Basil (Flavored Cheeses).
Central Coast Creamery*, Paso Robles: 2^nd place Holey Cow (American Made/International Style).
Marin French Cheese Company, Petaluma – one award: 3^rd place for Triple Crème Brie (Soft Ripened Cheeses).
Rogue Creamery*, Oregon: 2^nd place for Organic Smokey Blue Cheese (Smoked Cheeses).
Rumiano Cheese Company, Crescent City – one award: 1^st place for Dry Jack (American Originals).

In total, 14 cow’s milk cheese and dairy companies won awards for products made with 100% Real California milk from the state’s more than 1200 family dairy farms. California is the second largest cheese producing state in the nation, responsible for more than 2.5 billion pounds of cheese in 2017. Real California cheeses and dairy products can be found at retailers throughout the U.S., Mexico and Asia. For more information, visit: RealCaliforniaMilk.com. For more information on ACS competition winners and the ACS Conference, go to: cheesesociety.org.

* Bellwether Farms, Central Coast Creamery, Rogue Creamery and Sierra Nevada Cheese Company also received awards for cow’s milk and non-cow’s milk cheeses that do not carry the Real California Milk seal.

California Ag Today2019-08-05T21:40:27-07:00August 5th, 2019|

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