Wisconsin Dairy Producers


Funded by Wisconsin's dairy farm families, the Wisconsin Milk Marketing Board (WMMB) works to maintain and build markets for Wisconsin-produced milk and dairy products nationwide, educate consumers about the quality and nutritional importance of milk and dairy products, and showcase the vital economic contribution that dairy makes to our communities and our state.



Wisconsin Dairy News

Watch our weekly dairy news segments which appear during local news broadcasts across Wisconsin.


What's Happening at WMMB?

  • Discovery Farms introduces The WaterWay Network

    Jan 19, 2017

    The Discovery Farms Programs of Wisconsin and Minnesota are excited to announce the launch of an online farmer-only discussion forum.

    The discussion forum, known as The WaterWay Network, is a password protected, online platform for farmers, crop consultants, and hand-picked experts only. Do you have questions about cover crops, nutrient management, soil health, or water quality? Members on the site can provide you with the answers you are looking for.

    "Farming presents challenges. Solutions can often be found from experience," said Erica Olson, UW Discovery Farms farmer network manager. "I am excited to provide farmers with a place to connect and learn from others’ experiences and expertise."

    By joining The WaterWay Network, you will become a part of a unique online community that focuses on conservation. Farmers and crop consultants will provide the applied knowledge and experience, while Discovery Farms and University experts will bring science to the discussion.

    Getting started is simple and FREE. If you are a farmer or crop consultant, register for an account today and get your questions answered at www.waterwaynetwork.org.
  • 2017 PDPW Business Conference, 25th Anniversary & Agenda Released

    Jan 17, 2017

    Professional Dairy Producers® (PDPW) released the 2017 PDPW Business Conference agenda for dairy’s premier educational event, Mar. 15-16, 2017 at the Alliant Energy Center in Madison, Wis.

    The headliners and keynotes include: Dr. David Kohl, Dr. Lowell Catlett, Tom Thibodeau, Jim Abbott, Bob Meyer, and The Henningsens. The conference will include 74 expert speakers and 61 educational sessions, which includes 25 specialty and breakout sessions, 15 learning lounge sessions and 5 hands-on learning sessions. They have added a new Preview Stage this year that will include clips from research that is being conducted at the University of Wisconsin – Madison. Review the full Conference agenda online at www.pdpw.org.

    This is also their 25th anniversary with a commemorative celebration to honor former leaders and founders of the organization.

  • Five Ways Consumers Will Eat Even More Cheese in 2017

    Dec 29, 2016
    The Wisconsin Milk Marketing Board (WMMB) examined the top food trends for the coming year and one thing's for sure: Americans really love cheese. 
    Wisconsin cheesemakers continue to meet growing consumer demand for cheese by remaining the number one cheese producer in the country and winning more awards for their cheeses than any other state or country - more than 280 awards in top national and international competitions in 2016.

    In 2017 WMMB anticipates cheese will continue to play a key role in the diets of American consumers, especially when enjoyed in the following ways:

    1. Year ‘Round Comfort
    Comfort food is no longer just for colder months. Diners and at-home cooks are seeking out hearty, comforting dishes – like mac and cheese, grilled cheese and pasta bakes – all year round. In fact, Pinterest reports consumers save about 54,000 comfort food pins each day, a 140 percent increase from the year previously.
    2. It's Always a Good Time for Brunch
    The all-day breakfast trend has transformed into all-day brunch. In fact, the National Restaurant Association reports 7 out of 10 consumers prefer that restaurants serve all-day breakfast. Menu items like flavorful ham and cheese breakfast sandwiches, cheesy egg-based tacos and fried chicken biscuit sandwiches with cheese and sausage gravy are popping up on all-day menus across the country.
    3. Bowls, Bowls, Bowls
    Ramen isn't the only dish being served in a bowl these days. Expect to see an increase in consumers enjoying bowls any time of day, be it a cheesy breakfast bowl with scrambled eggs or a power bowl with plenty of veggies, ancient grains and Greek yogurt.
    4. Conscious Consumption
    As consumers strive to eat more sustainably, expect to see an increase in the use of byproducts like whey. Created during the cheesemaking process, whey is a great source of protein that is now being added to juices and smoothies. It's also used in salad dressings and as a fermentation agent.
    5. Spice Goes Global
    Year after year, hot and spicy flavors dominate trend forecasts, and flavored cheeses like Ghost Pepper Sharp Cheddar and Carolina Reaper Cheddar continue to climb the Scoville scale. In 2017, look for new globally-inspired spice blends to join the mix including Latin American, Middle Eastern, Southeast Asian and Mediterranean. Wisconsin cheesemakers are already embracing this trend with the debut of new flavors like Sweet Fire Mango Jack and Citrus Ginger BellaVitano®.