CheeseExpo 2026: Takeaways, News, and Auction Results

CheeseExpo 2026, hosted by the Wisconsin Cheese Makers Association (WCMA) in Milwaukee, is the ultimate gathering for dairy processing professionals, organizations, and general enthusiasts.

The event provided a platform for industry leaders, suppliers, and academics to connect and share knowledge while recognizing pioneering dairy leaders and hosting a cheese auction to raise funds for scholarships and industry research. And in addition to bags of swag, attendees took away powerful insights from educational sessions that covered topics such as cutting-edge wastewater processing, innovative uses for whey, the latest advancements in food safety, and sustainable trade practices.

(Some of) What we learned in Milwaukee

In between networking, the cheese auction, and hospitality events, the Nelson-Jameson team was able to sit in on educational sessions and share some key takeaways.

Protein is powerful

Driven by a massive consumer focus on health and wellness, protein demand is skyrocketing. This presents a significant opportunity to market cheese as a clean-label, high-protein snack. Protein counting is now as commonplace as calorie counting.

“It will be interesting to see how the cheese industry can increase cheese demand to allow it to keep up with whey protein demand to meet GLP-1 and protein-centric diets.” - Sharon Wilson, Key Account Manager for Nelson-Jameson

Sustainable tactics

Panelists in the sustainability session discussed the challenges of managing customer sustainability demands while balancing ROI, emphasizing the need for materiality assessments and collaborative partnerships with suppliers rather than just pushing demands down the supply chain. For example, managing wastewater on a large farm highlights how cheese waste and manure are co-mingled to apply prescriptive nutrient balances to crops.

Food safety and sustainability

Sustainability should be viewed through a holistic "triple bottom line" approach that mitigates risk, builds efficiencies, and engages stakeholders. Sustainability connects directly to food safety and ensuring public health, and reducing the food waste caused by food safety issues are fundamental sustainable practices.

A wealth of resources

The Innovation Center for U.S. Dairy and various academic centers offer a wealth of free food safety resources, including pathogen control guidelines, new-hire training videos, and online certification courses. The Center for Dairy Research (CDR) is a vital hub for troubleshooting plant issues and facilitating industry collaboration. Learn more in our recent webinar.

Become proactive in food safety

Panelists said the dairy industry needs to move from a reactive food safety culture to a proactive, risk-based environmental monitoring program. To aid in root cause analysis, advanced testing methods are utilized after a pathogen is detected to characterize the specific strain and compare isolates, helping track exactly how the pathogen is moving through a facility.

Cutting-edge research

Nelson-Jameson dairy ingredients specialist Andy Kindschy attended the Cutting Edge Cheese Research session, coming away with tips for better products and production. “Information was shared regarding the key benefits of using a water-based cooker stretcher versus a waterless cooker stretcher for cheeses like mozzarella and provolone. Using a water-based cooker stretcher improves the cheese's stretch and can increase yield.”

Nelson-Jameson contributes more than $20K at auction

Nelson-Jameson continued its support of the Wisconsin Cheese Makers Association and the incredible cheese producers at the Championship Cheese Auction. And, of course, we did not come home empty-handed. Beyond bringing home 54 pounds of some of the best cheese in the world, we are most proud that the proceeds from these bids go directly toward WCMA Scholarships. Supporting the next generation of dairy leaders and innovators is a mission we are honored to be a part of! Here’s what we walked away with:

• A variety from Nasonville Dairy, Inc. (made in Marshfield & Curtiss, WI), featuring a Marbled Colby Jack, Feta in Brine, and Garlic and Dill Cheese Curds.
• A Low Moisture Whole Milk Mozzarella crafted by the experts at BelGioioso Cheese in Denmark, WI.

“WCMA's annual Championship Cheese Auction is a beloved tradition among the Nelson-Jameson team,” said Nelson-Jameson auction representative and Executive Vice President of Corporate Strategy, Devon Vogel. “Not only does it showcase our customers' delicious award-winning dairy products, but even more importantly, the industry scholarships that support our next generation of dairy enthusiasts. The fast-paced bidding and per-pound calculating is an absolute blast for those with the bidding paddle and the teammates cheering us on.”

Nelson-Jameson Vice President adds WCMA VP title

Nelson-Jameson also took part in official WCMA business while in Madison. Bartkowiak, VP of Corporate Responsibility and Development at Nelson-Jameson, was elected to serve as First Vice President, having previously served as Second Vice President last year.

"It's beyond an honor to serve an organization like the WCMA, which is so focused on advancing and bringing out the best in the cheese industry across the country and across borders. Their remarkable staff, the exemplary board of directors, and the truly impressive array of members are continuing to advance education, training, advocacy, quality, and stewardship. I'm excited to see what we can accomplish together in the year ahead."

Nelson-Jameson team graces the stage

Before the cheese auction, four Nelson-Jameson team members (pictured above) were honored on stage for completing the WCMA's Front-Line Leadership Classes. The classes are designed for new and seasoned leaders to build their skills in conflict resolution, communication, stress and time management, and creating a team mentality. Congrats to the Nelson-Jameson course grads:

• Tonya Schlagenhaft
• Justin Wallace
• Hailey Hoffman
• Heather Wucherpfennig

Miss us at the show? Let us catch you up!

If you couldn't make the trip to Wisconsin for CheeseExpo 2025 but still want to catch up with what’s new at Nelson-Jameson, check out our blog hub to see just some of the things we were talking about with attendees, or reach out to one of our experts for help in any corner of your facility!