A cheesemaker sets up camp in New York’s Times Square. A yogurt maker signs a marketing deal with professional football. Another yogurt company uses sampling at a public event to build its brand.

Food fads come and go but years of planning, investment, execution and patience are necessary to see an eventual payoff from dairy research.

Greek yogurt accounted for 44% of U.S. yogurt sales in 2013 compared to just 4% in 2008. Marketers predict there is still a lot more room to grow the category in the United States.

A new website called “Califarmia” links California’s more than 1500 dairy families to dairy consumers.

Joseph Gallo Farms is using speed, eco-friendly practices and quality to compete with the giant cheesemakers and the small artisan operations on the West Coast.

Dairy Farmers of America, Kansas City, Mo., has been selected to receive the Tom Camerlo Exporter of the Year award from Dairy Foods. 

Joseph Gallo Farms might just be the very model of a modern major cheesemaker. It’s all about use and re-use. Nothing goes to waste at this central California cheesemaking and dairy farming business. What little waste there is is re-purposed into salable ingredients, energy or gray water.

Emmi Roth USA, Monroe, Wis., was selected as the Cheese and Butter Grand Champion, Westby Cooperative Creamery, Westby, Wis., was selected as the Grade A Grand Champion and Gifford’s Dairy, Skowhegan, Maine, was the Ice Cream Grand Champion of the World Dairy Expo (WDE) Championship Dairy Product Contest.