MADISON, WI – Back by popular demand, the Artisan Cheesemakers Master Workshop joins the 2017 Wisconsin Cheese Industry Conference (WCIC) in April.
This two-day program features a seminar and real, at-the-vat cheesemaking experience, tailored to the interests of artisans. Staff from Center for Dairy Research and Wisconsin Cheese Makers Association host the workshop, set for April 12 and 13 at the Alliant Energy Center in Madison, Wisconsin.
“WCIC offers something for everyone in the cheese industry – from the corporate CEO tackling overseas markets to the artisan entrepreneur still perfecting products,” said Judy Keller, WCMA Events Director. Keller noted that a complete line-up of educational offerings – and exhibit hall features – is now available at www.cheeseconference.org.
The focus of the 2017 Artisan Cheesemakers Master Workshop is the impact of different milks on cheese outcomes. The workshop begins with a restricted-capacity seminar on April 12, concentrating on cheese ripening, physical and chemical characteristics of goat, sheep, and cow milks, product safety, resources for new cheesemakers, and best practices to launch a product for sale. On April 13, artisans travel to Center for Dairy Research in Madison to make cheeses from cow, goat, and sheep milk in side-by-side vats, and to participate in a comparative sensory evaluation of cheeses with Center for Dairy Research staff.
“The Center for Dairy Research is generously opening the doors to Babcock Hall and providing full access to its team of highly skilled cheesemakers and dairy scientists – an exceptional opportunity for artisan cheesemakers,” said Keller. “Act fast to reserve your spot in the program. There’s no doubt it will sell out quickly.”
Registration for the Artisan Cheesemakers Master Workshop is strictly limited to 35 participants. The cost for program, which includes full access to the largest-ever WCIC exhibit hall and lunches, is just $195. Cheesemakers will be given priority registration preference for this opportunity.