The Wisconsin Cheese Makers Association (WCMA), in conjunction with the Center for Dairy Research (CDR), is offering a first-of-its-kind Artisan Cheesemakers Master Workshop at the 2016 International Cheese Technology Expo in Milwaukee, April 12-14. This training, which will be limited to just 25 participants, will provide unique access to industry leaders and culminate in an unprecedented opportunity to work directly “at the vat” with master cheesemakers.
Featured seminars on Wednesday, April 13th focus on rennet options, techniques for smear-ripened and washed-rind cheese, the creation of Spanish and Portuguese cheeses, and the art and science of cheese affinage. Distinguished presenters include Bénédicte Coudé and John Jaeggi at the CDR, Thomas Milhoua, Technical Engineer for Air Quality Process of France, and Marianna Marques de Almeida, Senior Animal Scientist and Cheese Specialist for Ms. J and Co. of Monroe, Wisconsin.
On Thursday, April 14th, artisan cheesemakers will be bussed to nearby Clock Shadow Creamery, where experts will lead them in a hands-on production of Portuguese-style hard cheese made with 100% sheep’s milk and thistle rennet, as well as a Requesón-style cheese. Vat-side discussion will be led by presenters Marques de Almeida, Coudé, and Jaeggi, as well as Bob Wills, Head Cheesemaker at Clock Shadow Creamery, Gary Grossen, Master Cheese Maker at Babcock Hall Dairy, and Chris Roelli, Wisconsin Master Cheese Maker at Roelli Cheese. After the cheesemaking process, participants will be treated to a cheese tasting and sensory analysis guided by Patrick Polowsky, Sensory Coordinator at the CDR.
WCMA and CDR are pleased to offer registration at a special reduced rate, and the limited spots available are filling quickly. Fees include complete access to the workshop and all facets of the International Cheese Technology Expo, North America’s largest gathering of cheese industry leaders, suppliers, and marketers. For more information, or to register today, call 608-828-4550 or visit our website.
Source: The Wisconsin Cheese Makers Association (WCMA)