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Chinese imports of dairy products continue to fall below year-earlier levels, and U.S. product has been replaced by powders from New Zealand.

A Wisconsin cheesemaker is debuting a 20-year-old cheddar this week that’s short in supply and big on price.

Advance preparation will save you valuable time if and when an emergency strikes your farm.

Once upon a time there were 20 sheep to every Kiwi. Now it’s more like seven to every New Zealander. Blame cows, which are now bringing home the bacon.

The newly upgraded milk parlor at Washington State University’s Knott Dairy Farm makes milking safer and more efficient.

Educators at Washington State University are helping dairy farmers move their cows safely and humanely, thanks to a new training program.

A public-private partnership helps dairies save California’s endangered Tricolored Blackbirds.

More than a collection of recipes, the new The Dairy Good Cookbook offers consumers a look at life on a dairy farm and celebrates classic comfort foods.

Missouri, with a rich heritage in milk production, is primed for dairy revitalization, says a University of Missouri Extension economist.

While a powerhouse struggles, the nation’s midsection expands its dairy industry.