Medium Cheddar cheese produced by Associated Milk Producers Inc. (AMPI) in Blair, Wi. was named best in its class and second runner-up overall at the 2023 U.S. Championship Cheese Contest. From left, U.S. Championship Cheese Contest Assistant Chief Judge Tim Czmowski holds the first runner-up, Vintage Cupola American Original Cheese by Red Barn Family Farms, Appleton, Wi. Chief Judge Jim Mueller holdthe 2023 U.S. Champion, Europa by Arethusa Family Farms, Bantam, Ct. At right, Director of Logistics Randy Swenson holds the second runner-up, a medium cheddar by AMPI of Blair, Wi.

NEW ULM — A Medium Cheddar cheese produced by Associated Milk Producers Inc. (AMPI) in Blair, Wis. was named best in its class and second runner-up overall in the 2024 U.S. Championship Cheese Contest last year.

AMPI was further distinguished as the only farmer-owned dairy company with two entries named in the elite group of top 20 finishers.

AMPI’s entries topped nearly 2,250 contenders from 197 companies and cooperatives in 35 states in biennial competition hosted by the Wisconsin Cheese Makers Association.

It was the first time AMPI achieved the honor of having two cheeses named to the final group in the same year, senior Mike Wolkow, AMPI senior vice president of operations.

The second AMPI-made cheese in the top 20 was Ghost Pepper Jack, a spicy cheese produced by cheese makers at AMPI’s Jim Falls, Wi. facility.

Mild Cheddar and Monterey Jack made at the the co-op’s Sanborn, Iowa plant were featured in the first-place shredded cheese blend entry. The blend was cut and packaged at AMPI’s Portage, Wi. facility.

“The dedication of our dairy farm families and cheesemakers — and all of the team members in between — ensures consistent championship-caliber cheese that we are proud to deliver to our customers in the U.S. and around the globe,” Wolkow said.

“In 2023, AMPI cheddar cheeses earned five first-place finishes at national contests, the most in titles in recent history. Winning the U.S. Championship was an exciting way to kick off the year,” said AMPI Vice President of Marketing Sarah Schmidt, regarding the cheese contest results.

AMPI makes a lot of cheese at its facilities, more than 500 million pounds last year, she added.

“What makes these wins extra special is that our entries are not made special for contests — they are reflective of the cheese we make every day. Award-winning cheese begins with quality milk from AMPI member farms,” said Schmidt.

All of AMPI’s butter is made in New Ulm. Last year, 110 million pounds of butter were produced here, Schmidt said.

AMPI Dinner Bell Creamery butter is available at more than 400 Upper Midwest grocery stores, including all Hy-Vee locations.

Strong demand for butter has kept the plant busy, with openings currently in production.

“Working in the food business is fulfilling. AMPI provides competitive wages, consistent work and benefits,” Schmidt said.

“Cheese and butter are in demand here in the U.S. and around the world. We are growing our customer list by exporting cheese to Asia, China, Japan, South Korea, and Singapore — and Middle East markets in Saudi Arabia, the United Arab Emirates, Kuwait and Iraq,” Schmidt said.

She said consumers are looking for more protein in their daily meals and cheese provides it.

“In addition to craving more protein, we’re seeing growing interest among consumers for hot and spicy flavors. We have had success marrying Monterey Jack Cheese with a variety of peppers — mostly recently Ghost Pepper and Carolina Reaper — for a really hot bite,” Schmidt said.

She said cheese and butter consumption continues to be strong. In 2022, the average American consumer 40 pounds of cheese and six pounds of butter.

Schmidt said last year that cheese demand was high but supply exceeded demand, impacting dairy farmer milk prices.

“2023 will be remembered among Upper Midwest dairy farmers as a tough year. Most of the milk produced in this region is made into cheese. As a result, dairy farmers were hit hard by prolonged, low cheese market prices. More cheese processing facilities have been built in recent years, contributing to more supply. At the same time, export opportunities slid when U.S. prices were higher at certain times than other cheese-producing regions of the world, which led to less demand,” said Schmidt.

She said input costs on farms continue to rise, making dairy farmer margins lower.

Schmidt said AMPI dairy farmers and processing plants are tracked for stewardship — of the land, animals and communities.

“Ninety-nine percent of waste produced at our plants is repurposed or composted,” she added. “We’ve reduced electricity demand at all plant locations through investments in energy efficient equipment. Together, AMPI employees contributed dollars that provided 74,100 meals for those in need, and the co-op donated food and monetary gifts totaling $100,000 to our communities and dairy and ag youth development programs like 4-H and FFA,” said Schmidt.