The New York State Cheese Manufacturers' Association, founded in 1864 and reorganized in 1943, has as its objectives: to encourage, assist, advise and aids its members in the making of New York State Cheese; to promote the sale of cheese manufactured in the State of New York; to improve and control the quality of cheese made by its members; to own and control trademarks, labels and insignia under the same corporation to be used by its members on quality cheese; and to set up standards of quality.

Keeping pace with the constant changes in dairy technology relating to the production, processing and marketing of cheese requires the support from those who have a vested interest in our industry. Membership in the New York State Cheese Manufacturers' Association is an effective way to keep pace with these changes and to fully realize the objectives of this great organization.

Some benefits of membership include: membership in a professional society at the state level, educational opportunities through talks and exhibits presented at the joint Annual Spring Meeting/Cornell Conference on Dairy Market Research as well as the Annual Fall Meeting/outing which provides members an opportunity to exchange knowledge and ideas in an informal setting.