Dairy Farmers of Wisconsin's Foodservice Program Under New Leadership with Rick Findlay

Madison, Wis. (September 18, 2019) – Dairy Farmers of Wisconsin welcomes Rick Findlay to the Channel Programs team to head up foodservice initiatives for Wisconsin Cheese. Findlay joins the organization with nearly 35 years of experience in food, most recently as the VP of Fresh Merchandising at Fresh Thyme Farmers Market. His eleven years of experience at Whole Foods as Vice President of Purchasing & Marketing at Whole Foods provides a strong background in merchandising and managing perishable teams.

As the foodservice lead, Findlay will manage the development of Dairy Farmers of Wisconsin's foodservice promotional programs and coordinate their implementation. He will establish and maintain long-term alliances with operators that understand and are willing to utilize and enhance the value of the Wisconsin brand in addition to strengthening distributor partnerships to build Wisconsin Cheese distribution and leverage the strength of the Wisconsin Cheese brand.

"We're bringing in more world class talent with the addition of Rick Findlay," said Chad Vincent, Dairy Farmers of Wisconsin CEO. "It is critical for us to build a team of top tier professionals, and that every team member is a passionate and tireless advocate for Wisconsin dairy farmers."

Findlay is currently serving as Chairman of the Board for the International Deli Dairy Bakery Association (IDDBA) and has worked as a Board Member for the National Pork Council.

Rick has an MBA from Illinois Institute of Technology in Marketing and Human Resources. 

About Dairy Farmers of Wisconsin: Funded by Wisconsin dairy farmers, Dairy Farmers of Wisconsin is a non-profit organization that focuses on marketing and promoting Wisconsin's world-class dairy products. For more information, visit our website at

About Wisconsin Cheese: The tradition of cheesemaking excellence began more than 150 years ago, before Wisconsin was recognized as a state. Wisconsin's 1,200 cheesemakers, many of whom are third- and fourth-generation, continue to pass on old-world traditions while adopting modern innovations in cheesemaking craftsmanship. For more information, visit or connect on Facebook.