Goat Milk

Wisconsin has initiated a mandatory milk testing program for avian flu virus H5N1 across its dairy farms. This measure aligns with the U.S. Department of Agriculture’s national surveillance strategy aimed at early virus detection while minimizing milk wastage.

The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) announced that milk samples would be collected during routine quality checks to ensure minimal disruption. The state-specific strategy enables faster identification and response compared to other states that conduct testing at processing plants.

With the capability to process approximately 1,250 samples per week, the Wisconsin Veterinary Diagnostic Laboratory plays a critical role in this effort. To date, over 6,000 tests have been conducted since April 2024, with no cases of H5N1 reported among the state’s dairy cows. Officials state that finding no virus for three consecutive months could allow for reduced testing frequency.

Industry groups, including Voice of Milk, endorse the state’s approach for its efficiency in safeguarding both the farm environment and consumer supply. Officials emphasize that pasteurized milk remains safe, reiterating the importance of the testing program for public health and farm safety.

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1 )  Vermont Creamery Bonne Bouche

Bonne Bouche is an acclaimed aged goat cheese produced by Vermont Creamery in Websterville, Vermont, USA. This cheese is known for its distinctive ash-ripened rind that develops a creamy and robust flavor as it ages. Initially aged for 10 days, Bonne Bouche can continue to mature for up to 90 days, becoming softer and more piquant over time.

It’s made from pasteurized goat’s milk sourced from small family farms, both local and Canadian, and is celebrated for its wrinkly, geotrichum-rind, giving it a unique texture and appearance.

2 )  Vermont Creamery Bijou

Bijou is a type of aged goat cheese produced by Vermont Creamery, known for its artisanal dairy products. Bijou, meaning “jewel” in French, reflects the small, precious nature of this cheese. It is characterized by its delicate, wrinkled rind and creamy, dense interior that becomes more complex in flavor as it ages.

Typically, Bijou has a mildly tangy, slightly sweet taste with earthy undertones, making it a versatile option for cheese boards, salads, or cooking. The cheese is hand-rolled and aged to ensure consistency and quality, showcasing the creamery’s dedication to traditional cheese-making techniques.

3 )  Vermont Creamery

      Vermont Goats’ Milk Feta

 

Vermont Goats’ Milk Feta, made by Vermont Butter & Cheese Creamery, is a type of feta cheese crafted primarily from fresh, high-quality goats’ milk. This cheese is known for its creamy yet crumbly texture and its tangy, slightly salty flavor profile, which makes it versatile for various culinary applications such as salads, sandwiches, and Mediterranean dishes.

This artisan cheese is produced in small batches, ensuring close attention to detail and quality.

4 ) LaClare Creamery

     Fig & Honey Goat Cheese

Fig & Honey Goat Cheese made by LaClare Creamery is a type of cheese that combines the savory flavors of goat cheese with the sweet and fruity notes of figs and honey. This artisanal cheese offers a creamy texture and a delightful balance of tanginess from the goat cheese and sweetness from the added ingredients.

Crafted by LaClare Creamery, a well-known producer of premium goat cheeses, the Fig & Honey Goat Cheese is often enjoyed on its own, paired with crackers, or used in various culinary dishes to enhance flavors.

5 )  Pennyroyal Farm

      Boonter’s Blue

6 )  Vermont Creamery

      Classic Goat Cheese Crumbles

Classic Goat Cheese Crumbles by Vermont Creamery are well-known for their creamy texture and distinct tangy flavor. This product is made from high-quality goat’s milk, which is sourced from local farms in Vermont. The crumbles are often used in a variety of dishes such as salads, pizzas, and pasta due to their ability to add a rich, savory element.

The cheese undergoes precise aging processes to bring out its characteristic flavor profile.

7 )  LaClare Creamery

     Chipotle Honey Goat Cheese

LaClare Creamery produces a unique cheese known as Chipotle Honey Goat Cheese. This cheese combines the creamy, tangy flavor of goat cheese with a sweet and slightly spicy kick from honey and chipotle peppers. The result is a balanced blend of sweet, spicy, and tangy flavors that can enhance a variety of dishes.

This product is ideal for spreading on crackers, incorporating into recipes, or simply enjoying on its own.

8 )  Vermont Creamery

     Clover Blossom Honey Goat Cheese Log

The Clover Blossom Honey Goat Cheese Log is a product crafted by Vermont Creamery. Vermont Creamery, known for their artisanal dairy products, specializes in high-quality cheeses. This particular cheese log combines the creamy texture of goat cheese with the natural sweetness of clover blossom honey, offering a unique flavor profile.

The cheese is typically available in a log shape, which makes it easy to slice and serve.

9 )  BelGioioso Cheese

      Romano

BelGioioso Cheese produces a variety of Italian cheeses, one of which is their Romano cheese. This variety of Romano, crafted by BelGioioso, is known for its firm texture and sharp, tangy flavor that distinguishes it as a classic choice for grating over pasta dishes, soups, and salads.

Made using traditional Italian cheese-making techniques, BelGioioso’s Romano is typically aged for several months, which enhances its rich flavor and granular texture. This cheese is often appreciated for its versatility in cooking and can add depth to many Italian recipes.

10)  Vermont Creamery

       Classic Spreadable Goat Cheese

Classic Spreadable Goat Cheese by Vermont Creamery is a fresh goat cheese known for its creamy texture and tangy flavor. This product is crafted using traditional French cheese-making techniques, ensuring a high-quality and smooth consistency that is easily spreadable.

Typically, it is made from pasteurized goat’s milk and contains no artificial preservatives, making it a healthier option compared to some other spreadable cheeses. It is versatile in culinary applications, suitable for spreading on bread, incorporating into recipes, or enhancing the flavor of various dishes.

 

 

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China officially banned the use of reconstituted milk in the production of sterilized milk under the latest revision of its national food safety standards.

China has approved new food safety standards that will ban the production of drinking milk from dry milk powder from September 19, 2025. From then on, only raw milk will be allowed to be used to make sterilized milk.

The innovation is intended to increase the level of control over the quality of dairy products and support domestic producers.

Reconstituted milk, also known as recombined milk, refers to a milk emulsion made by mixing dry dairy products with water in specific proportions.

“Put simply, it’s just milk powder mixed with water,” said an expert. The expert noted that the revisions align with both industry demands and consumer expectations for higher-quality dairy products

The ban on reconstituted milk is also expected to drive up demand for raw milk. Since sterilized milk will be made directly from raw milk — naturally rich in bioactive nutrients — it is expected the move will improve both the nutritional value and taste of the final product.

The decision became part of the updated regulatory framework, including 50 new standards and nine amendments approved as part of the state food security strategy. Previously, similar restrictions were already in force in the EU, Japan, and were also supported by the WHO and the UN FAO.

Powdered milk is also the second most frequently adulterated product in the world after olive oil. In the history of the food industry, there have been cases of adding urea, formalin, alkalis, acids and melamine to imitate full-fledged milk.

The ban in China may significantly change the structure of international trade in dairy products. According to analysts, exporting countries, primarily New Zealand and the EU, will be forced to redistribute supplies of powdered milk and adapt product lines to the new rules.

In the United States, reconstituted milk may only be used for sterilized milk production in regions with limited milk supply.

China remains the largest consumer and importer of dairy products in the world. Tighter standards are expected to reduce demand for imported milk powder, increase the share of domestic whole milk production and affect global price trends in the sector.

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