Winners of the 2026 Dairy Products Competition announced at the Great New York State Fair
Source: New York State Department of Agriculture and Markets
New York State Department of Agriculture and Markets Commissioner Richard A. Ball recently announced the winners of New York State’s 2026 Dairy Products Competition. Stewart’s Shops was honored with gold for the best overall fluid milk, while Dygert Farms Creamery took gold in the chocolate milk category and Stoltzfus Family Dairy took gold for the best flavored milk category. East Hill Creamery of Perry, NY, was selected as grand champion for its Gruyere Style Cheese. A full list of the 2026 Dairy Products Competition winners is available online.
Ball said, “New York State is home to a community of dairy farmers and processors whose talent and hard work are unmatched, and it shows in the quality of dairy products that they put out. The Dairy Products Competition at the Great New York State Fair gives us an opportunity to shine a light on the quality of our world-class dairy producers, from yogurts and ice cream to artisan cheeses and everything in between. I congratulate this year’s winners and encourage consumers here at home and across the globe to sample some of our award-winning state favorites and see for themselves the very best New York has to offer.”
New York State Fair Director Julie LaFave said, “New York’s dairy industry is truly second to none. Here at the Fair, we’re proud to be able to celebrate their hard work and talent during the Dairy Day awards ceremony. With thousands of fairgoers coming through our gates every day, we’re able to introduce these delicious, top-quality products to visitors from all over the state and beyond. I congratulate all of our winners and all our participants this year!”
The Dairy Products Competition celebrates New York’s dairy industry and its finest dairy producers and processors from across the state with gold or silver honors, or an Award of Excellence. This year there were 187 entries across 26 categories, including fluid milk, various types of cheeses, sour cream, yogurt, dips, cottage cheese, and ice cream.
Other highlights from the competition include:
Ithaca Milk of Interlaken, NY, won gold in the Small Processor Fluid Milk category.
HP Hood (Arkport, Vernon and Lafargeville plants) earned the most medals overall, with a total of 12. They received the gold in the Low Fat and Non- Fat Cottage Cheese categories, as well as in the Sour Cream, Buttermilk, and Plain Yogurt categories. They also received the most awards of excellence, in the Dairy Dips, Full-Fat and Low- Fat Cottage Cheese, and Sour Cream categories.
Great Lakes Cheese earned gold and silver for its Current Cheddar and Provolone categories, silver for its Low Moisture Mozzarella category, and earned gold, silver, and the Award of Excellence in both the Current Cheddar and the “Super” Aged Cheddar category, earning a total of 11 medals – ranking second highest overall in the competition.
Several producers earned all three medals in a single category, winning gold, silver, and the Award of Excellence, including:
Great Lakes Cheese in the Current Cheddar and “Super” Aged Cheddar categories;
Kraft Heinz in the Cream Cheese/Neufchatel category;
HP Hood LaFargeville in the Non-Fat Cottage Cheese Category;
Lactalis American Group in the Mozzarella, non-pizza, and Ricotta categories; and
Ardith Mae Farmstead of Stuyvesant, NY, in the Goat/Sheep Cheese category
Lactalis American Group and Great Lakes Cheese tied for winning the most Awards of Excellence, with each processor earning three.
Cheese classes were evaluated by 10 expert judges, including several representatives from the Department of Agriculture and Markets and Cornell University. This year, Valerie Catlin from the New York State Department of Agriculture and Markets’ Division of Milk Control was the Chief Judge. Cornell University’s College of Agriculture and Life Sciences Milk Quality Improvement Program judged the fluid milk and ice cream portions of the competition.
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