North Carolina's best in dairy recognized at Got to Be NC Dairy Competition

RALEIGH – Fourteen North Carolina dairies entered more than 48 milk and cheese products in the 2025 Got to Be NC Dairy Competition, sponsored by the N.C. Department of Agriculture and Consumer Services.

“North Carolina’s dairy farmers take pride in producing quality milk and cheese for our state,” said Agriculture Commissioner Steve Troxler. “The Got to Be NC Dairy Competition highlights the hard work that goes into the dairy products made in North Carolina. Supporting local dairy means supporting North Carolina farm families and the future of agriculture.”

Milk winners include:

·       Homeland Creamery of Julian, which received top honors in six categories, including Best Homogenized Buttermilk, Best Homogenized Whole Milk, Best Homogenized Low-Fat Milk, Best Homogenized Chocolate Milk, Best Skim Milk and Half-and-Half.

·       FranCee Farms of Rocky Mount earned Best Pasteurized Goat Milk.

·       Ran-Lew Dairy of Snow Camp and Wholesome Country Creamery of Hamptonville tied for Best Non-Homogenized Whole Milk. Ran-Lew Dairy also earned Best Non-Homogenized Buttermilk, while Wholesome Country Creamery took top honors for Best Yogurt (black cherry) and Best Non-Homogenized Chocolate Milk.

·       Big Bottom Milk Company of Forest City received Best Non-Homogenized Flavored Milk for its peaches and cream flavor.

Cheese winners include:

·       Holly Grove Farm of Mt. Olive earned Best Cheese of the Year and Best Flavored Chevre for its chive-flavored chevre.

·       Brown Creek Creamery of Wadesboro received Best Cheddar and Best Cheese Curds.

·       Celebrity Dairy of Siler City won Best Chevre for their fresh chevre and Best Soft & Spreadable Cheese.

·       FranCee Farms earned Best Aged Goat Cheese for their garlic and herb marinated goat cheese.

·       Chapel Hill Creamery of Chapel Hill received Best American Inspirational Cheese for its calvander, an Asiago-inspired cow’s milk cheese.

Judges for the 2025 competition included Dr. MaryAnne Drake, William Neal Reynolds distinguished professor at North Carolina State University and director of the Southeast Dairy Foods Research Center; Dr. Yaozheng Liu, postdoctoral researcher; Samantha Pittounicos, certified cheese professional with Whole Foods Market; and Stevie Webb, owner of Wedgewood Cheese Bar in Carrboro.

“The Got to Be NC Dairy Competition is a great opportunity for North Carolina dairy producers to showcase their products,” Drake said[MW1] . “I encourage everyone to buy local and see what North Carolina’s dairy industry has to offer.”

Got to Be NC is the official statewide marketing program of the N.C. Department of Agriculture and Consumer Services. The program connects consumers with locally grown, raised, caught and made products, supporting farmers, food businesses and communities across the state. By promoting “local” as a trusted brand, Got to Be NC helps strengthen N.C.’s agricultural economy while giving consumers more opportunities to buy fresh, authentic products grown and made close to home. For more information on where to buy Got to Be NC products, or to join the program, visit www.gottobenc.com. 

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