“The cows are out! I need backup,” I said to my mom over the phone. While feelings of fear and worry usually come from hearing that statement, this time felt inspiring. I grew up on one of Wisconsin's 6,000 dairy farms, where our cows had access to grazing for over 120 days of the year! My responsibilities started at a young age with feeding the kittens. As I grew older, I progressed into herd management roles. I was walking out to our pastures in July 2019 to gather the cows for milking when the cows broke through the fence to enjoy the greener grass! I quickly called my mom for backup, and we directed the herd back to the milking barn. That day our dairy cows taught me something special; they taught me not to be afraid to go for those greener grasses or in our instance, our passions! Unlike our confident cows, I didn’t know where my agricultural experiences would take me. In 2016 I applied and was selected as the 48th Miss Rural Winnebago. My experiences in this leadership program ignited my passion for telling my farm story! Throughout high school, I continued to share my farm story while developing an interest in agricultural communications. As I began understanding which greener grasses I wanted to pursue within Wisconsin’s $104.8 billion agriculture industry, I attended Fox Valley Technical College to further my working knowledge! While studying agronomy and dairy production, I felt like something was missing. I knew I wanted to be involved in agricultural communications and public relations. As a result, I joined the National Professional Agricultural Student Organization, which provided me with local, state, and national organizational leadership and marketing experiences. After graduation, I began working at Tilth Agronomy. Tilth is an independent crop consulting company working alongside many of Wisconsin's 95% family-owned dairy farms to provide nutrient management planning, soil sampling, and scouting services. Developing my foundation in agriculture has inspired me to follow my passions! Three years ago I started Farmer for a Day - a youth mentorship program in Winnebago County. Eagerly, I also took on the role of coordinator for Miss Rural Winnebago! Both of these roles have played a crucial part in helping local youth pursue their greener grasses! Growing up on my family's farm taught me some of the most valuable lessons, including being willing to follow my passions. Whether you are a cheese curd lover or have yet to try a Wisconsin cranberry, be willing to go for your greener grass!

National Beef Month is here again, and there’s no shortage of reasons to recognize this celebration in Wisconsin. Though every month is a good month for thanking our farmers, May is a dedicated time to show our appreciation for the cattle ranchers who rise before the sun each day to provide food for the world. As of Jan. 1, Wisconsin is home to 3.4 million cattle, which represent the second-largest agricultural commodity in Wisconsin, with $1.6 billion in income. Being a strong dairy state helps support the beef industry as well. 15,000 Wisconsin beef farms Growing up on one of Wisconsin’s nearly 15,000 beef farms, I learned that something special happens when a family is raised in agriculture. On the farm, I learned values like time management, hard work, responsibility and compassion. Each of my family members plays a vital role in our success: My dad took the heaviest load managing our cattle, land and equipment, while my brother and I were primarily responsible for our show stock. My mom, although not having a background in agriculture, was always our greatest cheerleader, helping out wherever she could on the farm. After a long day on the farm, we always join together at the dinner table to enjoy some of our favorite beef-inspired meals. If beef doesn’t typically make it into your meals, National Beef Month is the perfect excuse to give it a try. The Wisconsin Beef Council has recipe collections for a variety of circumstances. Air fryer recipes, heart-healthy recipes, beef-on-a-budget ideas, ground beef favorites and so many more. The organization also offers tips to ensure safe cooking, virtual cooking classes, grilling tips and other resources to help you feel more comfortable adding beef to your grocery list. Last summer, we used recipes from the Wisconsin Beef Council recipe book to demonstrate at Wisconsin Farm Technology Days in Clark County. The Mongolian Beef was a fan favorite, and the smells brought visitors over from across the grounds. Each individual recipe includes nutrition facts as well as detailed instructions. Which recipe will you try first? Over the past 11 months, I have been fortunate to have an opportunity to connect with various producers, processors and restaurant owners to learn more about how beef makes its way from the farm to your table. The Wisconsin Beef Council has created a video series to highlight these visits, which can be found with the resources listed above at beeftips.com.

When I think of growing up on a Wisconsin dairy farm, I remember the beat of life around me. The steady rhythm of the pulsators milking our cows. I know that steady sound wasn’t just on our farm in Mauston. It's also found across the dairy state, among the 95% of Wisconsin dairy farms that are family owned. The thump of the basketball on the court, the crack of a bat on the softball field, the crunch of gravel under my heifer’s feet and the sound of a pig settling in for a nap at the county fair. Those were the melodies of my life as I learned first-hand the work ethic and dedication of Wisconsin farmers while also learning to balance my priorities and commitments. That start helped me find my voice in life and in agriculture. I may not have led the band, but I did lead as president and secretary in 4-H and FFA, where the pulse of my life in agriculture went from just a chorus to a song. Like farmers who work to the “beat of their own drum,” I used this dedication as my instrument to enhance my knowledge about the industry. I wanted to no longer just be in the agriculture industry but stand for it and be a voice for our farmers. This goal led me to the University of Wisconsin-Platteville where I obtained my Agriculture Business degree with a Communications and Marketing emphasis. During my time there, I listened to the music of other’s journeys in agriculture through my involvement in the Pioneer Dairy Club, Agriculture Business Club, Ceres Women’s Agricultural Fraternity, and the National Agri-Marketing Association. These offered experiences of direct and non-direct farm involvement and enhanced my ability to share the story of Wisconsin’s farmers and processors. After graduation, my tempo only increased as I served as an Ameri-Corps Farm to School Specialist. Creating and teaching nutrition education lessons, working with local farmers to do presentations, and bringing local food into the schools allowed me to share the diversity of Wisconsin’s $104.8 billion agriculture industry. From working at the Wisconsin Holstein Association to now being at the Mid-West Farm Report, I have heard the cadence of Wisconsin’s farmers and what keeps them going every day. It isn’t a job, but a passion and that’s exactly why I want the next verse of my life’s song to be as Alice in Dairyland. It would be an honor to learn from Alice’s strides in agriculture to help cultivate a positive learning environment for all to share the stories of our state’s producers and how they found their harmony in the industry. I encourage you to reach out to farmers in your area and learn about their rhythm of finding a place in agriculture.

From dusk to dawn, a farmer works for the love of agriculture! Hello everyone, my name is Jackie Rosenbush and I am a lifelong lover of Wisconsin agriculture. I grew up in Sarona, WI with my loving family and a barn full of sheep. Although not every day in the life of an agriculturist is perfect, my time on the farm has taught me some valuable lessons. It’s taught me to work hard, to express gratitude often, and to take joy in the little things. These lessons have supported me through every twist and turn my life has taken. As a student at UW-River Falls, working hard means something a little different than it does in the barn. My agricultural experience also taught me to work hard in the classroom. I am currently in my last semester, pursuing a Bachelor of Science degree in Agricultural Education. Between class and farm chores, you can almost always find me working hard with my teammates as part of the Track and Field team. For the past four years, I have actively competed on and off the field for UW-River Falls. Outside of athletics, I’m also involved in several other clubs and extracurricular activities that have pushed me to become the best version of myself. In my life, there’s just so much to be thankful for! I’m thankful for the opportunities that 4-H and FFA have given me to pursue a career in agriculture. These organizations have allowed me to travel Wisconsin to see the diverse industry of agriculture. I’m thankful for the time I’ve spent in the barn with my sister. If it weren’t for her, we wouldn’t be the proud owners of our sheep farm, R n’ R Romneys and Columbias. I’m thankful for my parents. My parents have supported me through all of life’s crazy adventures. About one in nine people working in Wisconsin hold jobs related to agriculture. As an agricultural educator, I’m one of those people. I’m currently student teaching at St. Croix Central High School and loving every minute of it. Every day I have the opportunity to express my love of agriculture and develop the next generation of educated consumers and producers. In my classes, I share the story of Wisconsin farmers producing nutritious foods for consumers across the globe from award-winning cheeses to unique commodities like cranberries and mink pelts. Each of my classes and students create new challenges, and new opportunities to find joy. From the classroom to the barn, I’m thankful for the lessons that agriculture has taught me. I’m thankful for my family, for Wisconsin agriculture, and of course, for a barn full of sheep.

My families dairyland story begins on October 21st, 1972. The day my grandparents, Robert, and Diane Kissinger, were united in marriage. They branched out from the family farms they grew up on to start their own family and dairy farm in Kiel, Wisconsin. Both their family and farm grew with the addition of their four daughters: Karen, Janet, Becky, and Katie, creating Kissinger’s Family Farms. The sister’s worked side-by-side with their parent’s every day, ensuring their dairy herd was milked, fed, cleaned, and healthy. They, like their parents before them, grew up on one of Wisconsin’s 6,000 dairy farms, 95% of which are family owned. This experience instilled the importance of hard work, responsibility, and diligence into each of the sisters. These core values have guided our family for years and will continue to guide our families for many generations to come. My parents, Allan and the late Karen Luebke, became the 2nd generation on our farm. This is where my dairyland story begins, with my brother, Adam. On the farm I could be found milking cows, feeding calves, and raising market hogs. Growing up I was involved in 4-H and FFA and was honored to serve as the 2021 Manitowoc County Fairest of the Fair. My passion for the dairy industry led me to the University of Wisconsin-River Falls, where I earned my bachelor’s degree in dairy science with a minor in agricultural business in 2021. On campus I was involved in Collegiate Farm Bureau and the Association of Women in Agriculture. Today, I am turning a new page in my families dairyland story by still being involved in agriculture but, not being the farmer in the story. I became the first generation to leave our farm and work full-time off the farm. After college I served as the quality assurance intern at American Foods Group: Dressed Beef. Where I discovered the vital importance, the dairy industry plays with in the beef industry. After completing my internship, I found my new place in agriculture at a family-owned cheese company, as a microbiology specialist. Every day I ensure the highest quality Wisconsin cheese reaches consumers across the nation. My brother will continue to write our story as the 3rd generation on the farm, while I turn page in our dairyland story.

Growing up on my family’s diversified production farm, I was instilled with the values of a strong work ethic, an appreciation for agriculture, and drive. I became an active 4-H and FFA member, which allowed me to share my passion and remain curious about agriculture. This curiosity took me to the University of Wisconsin-Platteville where I attained my Bachelor of Science in Soil and Crop Science, Environmental Horticulture, and Animal Science with a minor in Biology. While there I had the privilege of serving in leadership roles through Agronomy-Soil and Water Conservation Society, Alpha Lambda Delta and Phi Eta Sigma National Honor Societies, and being a Resident Assistant. I was also involved on 4 collegiate competition teams, all which placed at the national level and allowed me to make lifelong connections and friendships I will forever cherish. I applied my knowledge and experiences while serving as the Lodi Agricultural Fairest of the Fair for both 2020 and 2021 where I learned about the Lodi Ag Fair’s deep history and all the incredible volunteers that make it successful, while also sharing my own stories about growing up on the fairgrounds. In 2022, I took the first step in learning about another facet of our diverse agriculture industry by serving as the Wisconsin Honey Queen. In this role, I was able to travel across our beautiful state to promote beekeeping, pollination, and the benefits of honey. We each only get one lifetime to experience all we can and make the greatest impact. Farming is a multi-generation tradition in my family, and I remain active by feeding calves each night. In addition, I am currently striving towards my Master of Science at the University of Missouri in Biological Engineering while also working as a scientist for a pharmaceutical company. I am not sure where life is going to take me, but I know the values I have learned from farming will always carry with me. I am thankful to be 1 in 9 people who hold a job related to agriculture and am proud to help to produce nutritious food for consumers across the globe.

There truly is no tradition quite like agriculture. My journey in agriculture began, like many young agricultural enthusiasts, in organizations like 4-H and FFA. My love for the industry grew through leasing dairy heifers to show at the local and county fairs, learning skills such as how to grow vegetables, providing cheese samples at June Dairy Month events and serving in various FFA leadership roles. These organizations provided a strong foundation in agriculture and allowed my younger sister, Sarah, and me to gain communication, time management, organizational, critical thinking, interpersonal skills and much more, which have allowed me to pursue a variety of opportunities in agriculture. A special thank you goes to my parents for sharing their passion and love for agriculture with us and endlessly supporting our dreams. Because of my love for agriculture from a young age and my goal to pursue a career in the industry, I decided to further my education at the University of Minnesota as an Agricultural Communication and Marketing major. During my time as a college student, I have enjoyed deepening my knowledge of agriculture through immersive coursework, educational internships and extracurricular activities. These experiences include internships with agricultural and food marketing agencies, an editorial internship with Progressive Dairy, on-campus involvement with the Gopher Dairy Club and National Agri-Marketing Association and traveling across the country with organizations like Agriculture Future of America to share more about agriculture as the backbone of our society. Even as my adventures in agriculture have taken me to many places, I am continually drawn to the diversity and abundance of Wisconsin’s $104.8 billion agricultural industry. There are so many traditions that make our state a great place to call home, such as Friday night fish fries, unique varieties of cheese and the hardworking people who make agriculture possible. Some of my favorite personal traditions in Wisconsin agriculture include exhibiting livestock species at the Wisconsin State Fair, learning more about the cranberry as our state fruit and connecting with consumers through serving ice cream at dairy breakfasts or Sassy Cow Creamery. It is these traditions and more that contribute to my deep love for agriculture and the immense impact the industry has had on my life starting with the 4-H Cloverbud program to now, as a Top Candidate for Wisconsin’s 76th Alice in Dairyland. Thank you, Wisconsin, for the traditions and love for this extraordinary industry of agriculture.

While winter shows its first signs of fading into spring, high school winter sports heat up as they approach the state tournament season. If you’re an athlete, parent, coach or supporter, chances are this time of year brings hopes, nerves and excitement. The culmination of months and years of hard work comes down to these final few weeks. Whether basketball, hockey, wrestling or gymnastics, it is an electric time of year. As these athletes are leaving it all on the ice, mat or court, it’s important to remember the body’s recovery. Wisconsin chocolate milk makes recovery easy and delicious! Recovery benefits According to studies completed by the University of Texas, athletes enjoy physical recovery benefits when they drink low-fat chocolate milk after a vigorous workout. The water, electrolytes, protein and carbohydrates found naturally in milk provide an athlete everything their body needs in recovery to be ready for the next match. Water and electrolytes are crucial to replace the fluids lost through sweat during intense activities, while carbohydrates help replenish depleted energy stores. Protein helps repair muscles, reducing potential soreness. Chocolate milk is a relatively inexpensive, easily available and often portable option for postgame recovery, which is why it is the official beverage of the Wisconsin Interscholastic Athletic Association. On a large scale, chocolate milk is typically made by steaming the milk, adding in the chocolate syrup, mixing it all together, then cooling it back down to be served nice and cold. You can even incorporate chocolate milk and more nutritious ingredients into this overnight oat recipe. Just mix 2 cups of real chocolate milk, 1 cup of old-fashioned rolled oats, ¼ cup of chia seeds, ½ teaspoon of kosher salt, and ½ cup of roasted salted pumpkin seeds or other nuts (optional) into a large sealable container. Cover and refrigerate for at least eight hours. After stirring, add maple syrup for sweetness and top with chocolate chips, if desired. The next time you’re reaching for a recovery beverage after the big game, reach for a chocolate milk. To ensure you are buying milk fresh from America’s Dairyland, look for the Proudly Wisconsin Badge, or the number 55 on the packaging. Cheese championships The upcoming WIAA State Championships and March Madness tournament inspired me to create my own competition, The Cheese Championships! As I’ve traveled to local media to talk about Wisconsin Dairy, we’ve begun to work our “whey” through the bracket, selecting our favorite Wisconsin cheeses. Mascarpone vs. Muenster, cheddar vs. mozzarella, even feta vs. cheese curds! Visit Alice in Dairyland on social media and watch your local media channels to see who the big winner will be. Though there might be some “disa-brie-ments” along the way, healthy competition is “gouda” for us all!

Winter has arrived to Wisconsin, bringing snow and wind chills well below zero in its first few days. The dreaded ‘polar vortex’ thankfully only lasted a few days, but winter animal care is an activity Wisconsin farmers plan for and implement all winter long. No matter the weather, the road conditions, or the holiday, farmers will be out in the elements, taking care of their animals. While Wisconsin faces frigid temperatures, our climate is relatively ideal for cows. I recently learned that it is a good sign to find cows with snow on their backs. This means that their body is so insulated that their body heat has not melted the snow. Additionally, when cows are lactating, they naturally produce excess amounts of heat, making the barn comfortable at lower temperatures. The ideal temperature for a dairy cow is between 40-50 degrees. When the temperature drops below that mark, farmers step in to make necessary adjustments to their facilities, feed, and daily routines. Typically, the first thing that farmers will alter on their farms are their facilities. Most cattle barns have curtains along the walls that allow for cooling breezes and ventilation during the warmer months, but keep warm air in and drafts to a minimum during the colder months. Adding extra bedding will also help insulate animals from the ground. Another method to help cows during the cold is to adjust their feed rations. Formulating feed rations for cattle based on those cold temperatures can ensure additional energy is available for the cows to use. These feed rations are monitored throughout the winter and analyzed by a herd’s nutritionist. Automatic heated waterers in barns are also checked daily to ensure cows have plenty of access to water, as cows, on average, drink a bathtub a day! When the cold sets in, young calves can be especially vulnerable, so extra measures are taken to keep them safe and warm. Caretakers will increase the amount and number of feedings to these young animals each day to ensure enough energy for warmth and growth. This could mean upwards of three to four feedings a day during the coldest parts of the winter. Farmers also provide dry, deep bedding for calves to bed in and may even outfit calves with custom jackets that provide extra warmth. Some farms even have ear muffs to help reduce the risk of frostbite! Timing of calving can also help protect the herd. On our beef farm, our cows primarily give birth in the spring after frigid temperatures have passed. This timing also allows the new calves to mature enough before they experience the following winter. Wisconsin’s farmers work tirelessly year round to provide the best possible environment for their cows and will be working even harder during these months to keep cattle comfortable and producing wholesome products. The next time you enjoy beef or dairy, make sure to thank our hardworking farmers who face the frigid Wisconsin weather to care for the cows that provide our communities with delicious products. Taylor Schaefer is Wisconsin's 75th Alice in Dairyland

It is hard to believe it has already been more than six months since I started my term as the 75th Alice in Dairyland. This start to my term has been rewarding, challenging, and unforgettable. I have had the opportunity of a lifetime to travel to farms, interact with business owners, attend in-person events, visit schools, and so much more. Having six months under my belt, I wanted to reflect on some of the things I have experienced while promoting Wisconsin’s $104.8 billion agriculture industry. After the 75th Alice in Dairyland finals took place in May, I was eager to begin my role as Alice in Dairyland. My term began in July, which allowed me to develop my skills before travelling, and will allow my year to end with the busiest promotion as Alice in Dairyland: June Dairy Month. My first in-person event was the Kewaunee County Fair, which was followed by numerous fair visits, agribusiness tours, and farm-to-table dinners. As long-time 4-H member, I was so excited to visit fairs near and far from home as the Racine County Fair is where I first found my passion for sharing agriculture stories at a young age. Coupled with numerous farm tours, I had a great opportunity to explore diverse farms and learn from the farmers who care for much of Wisconsin’s land, animals, and resources. From the beginning, I knew that I wanted to connect with Wisconsinites through social media. These platforms give me an opportunity to reach individuals in communities that Alice has never traveled to before, including out-of-state and international residents. I remember my great aunt who lives in Denver, Colorado was so excited to share my adventures with her friends, who enjoyed watching my live videos from the Wisconsin State Fair, World Dairy Expo, and other events across the state. Sharing Wisconsin’s diverse agricultural products and programs with consumers on social media and through television and radio interviews has been the highlight of my year. I have learned that each agribusiness, farm, fair, and event each have a unique story to tell. My promotions so far have included making homemade ice cream to celebrate National Ice Cream Month, enjoying various dishes made with the Wisconsin ginseng for the Ginseng Mid-Autumn Festival, showcasing many different products in the Something Special from Wisconsin program, and most recently, crafting numerous butter-centered recipes to highlight holiday meals with Wisconsin dairy. I have also been working with the Wisconsin Potato Industry Board to bring potato education into schools, and look forward to kicking off fourth grade classroom visits at the beginning of 2023.

When you think of Wisconsin, you might think of dairy, cranberries, or cherries. Did you know Wisconsin is also home to a growing number of alpaca farms? I was first introduced to London Dairy Alpaca Ranch at the 2022 Wisconsin State Fair when visiting the milk house with my father. After enjoying their all-new cherry chocolate milk, we spotted two alpacas – Abraham and Kon – out on their morning stroll. My face immediately lit up as I walked over to them, filled with excitement and questions for their caretakers. Little did I know, I would soon make four-legged friends that I would not only visit every morning of the State Fair, but also on the farm during Wisconsin Agricultural Tourism Week. Upon first glance, I was blown away by how friendly Abraham and Kon were. They not only walked right up to me for treats and pets every morning, but they also remembered me over a month later. During my visit to the farm, I walked into their pasture and they both came running, along with 45 other alpacas that call Two Rivers home. They are very social animals, communicating with each other through both body positioning and gentle humming. According to the Alpaca Owners Association, Alpacas are members of the Camelid Family that originated in North America more than 40 million years ago and were domesticated in South America. Camels and llamas are also familiar members of the Camelid Family. Despite being closely related, alpacas and llamas are quite different from each other. Alpacas are about half the size of llamas and are typically used for their soft fiber, while llamas are primarily used for packing or for guarding herds of sheep or alpacas. I was able to learn more about alpacas up close and person at London Dairy Alpaca Ranch earlier this fall. Domesticated alpacas first came to North America in the 1980s and soon made their way to Wisconsin. Wisconsin ranks 11th on the Alpaca Registry hosted by the Alpaca Owners Association with 7,800 alpacas registered. Total registered animals for the U.S. is 265,000. According to the Great Lakes Alpaca Association, alpacas are earth friendly, resulting in their growing popularity. They eat a wide variety of native grasses and thrive on moderate amounts of water, making them adaptable to many environments. Eating only the top part of plants, alpacas do not pull forages out by the roots, allowing the plants to continue to grow. Similar to sheep, alpacas are typically sheared once a year. However, their fiber is three times warmer and seven times stronger than sheep wool, which gives it a soft feel and sleek look. They naturally produce fibers in 22 colors, and alpaca goods are considered hypoallergenic. Each alpaca will produce three to ten pounds of fiber a year, which can then be woven to produce a variety of warm, soft, and sleek goods available all year long. With a focus on education, London Dairy Alpacas hosts a variety of events during the year, including guided tours, open houses, and a gift shop with items perfect for all of your holiday shopping needs. From socks to blankets, dryer balls, stuffed animals, and hats, there is something for everyone on your list to enjoy. Leading up to the holiday season, London Dairy Alpaca Ranch will be open on Saturdays and Sundays from 10 a.m. -3 p.m. Learn more at londondairyalpacas.com. One of the most amazing parts of being Alice in Dairyland is being able to experience different parts of Wisconsin agriculture in a whole new way. Hearing right from the producers as they show me their passions is endlessly rewarding. Whether it is ginseng, potatoes, cattle, and now alpacas, I cannot wait to see what is next!

While the exact details vary depending on the source, most sources agree that butter was created by accident, and that it involved a traveler, a sheepskin bag filled with milk tied to a horse, and lots of walking. Upon arrival to their destination, the traveler that the milk had been transformed into a creamy, delicious surprise called butter! Jumping ahead more than 8,000 years to 2022, butter at its core has not changed too much. Originally, butter likely came from goats, sheep, or yaks instead of the cow milk. Regardless of the source, when cream is shaken, jostled, or churned long enough, the liquid buttermilk separates out and the solids come together in the form of butter. By regulation, butter contains at least 80% fat, approximately 16% water, and 3% milk solids. Salt can be added to the butter to enhance the flavor. It is amazing how simple ingredients have made a big impact on our lives as eaters and Wisconsinites. Wisconsin is home to 13 butter processing plants and one of the top butter producers in the country. Each of those 13 plants helps fuel the nations love for this spreadable delight. Americans eat on average 6.5 pounds of butter each year, with each pound of butter taking 21 pounds (or 24 gallons) of milk to produce. I am sure by now that most of you have heard about the latest trend – the butter board. This is not just an internet fad, but a great way to entertain friends and family this holiday season while using Wisconsin products. This simple idea includes taking softened butter, spreading it out onto a cutting board or serving tray, topping it with a variety of add-ons, and then scooping the butter onto a cracker or piece of bread. The possibilities for toppings are endless, but there are some suggestions available online to get you started. You can head in a savory direction with roasted garlic, basil, and olives, or opt for a sweeter combination with lemon, figs, and honey. Whatever your palate prefers, there are some general guidelines to follow when making your board. Add an acid to contrast the butter, utilize flakey salt and lots of it, add fresh herbs and edible flowers, be generous with the toppings, and make the butter board as close to serving time as possible for freshness. Do you know how to identify Wisconsin dairy products on the grocery store shelves? Anytime you see the Proudly Wisconsin Dairy badge or the number “55” on packaging, you know you are eating genuine Wisconsin dairy products. While you are picking up butter for your holiday gatherings and throughout the year, be sure to look for the “55” to enjoy butter from right here in Wisconsin!