Consumers love their cheese and are clear about what they want. It has to be easy to eat, portable, available in a variety of flavors and all-natural. These are the dominant themes from almost every cheese processor we spoke with. Convenience, flavor innovation, authenticity and freshness are key factors that will drive consumer cheese purchases, according to the Wisconsin Milk Marketing Board, Madison.
Designed to teach each participant the basic scientific information and practical skills needed to understand and manufacture cheese. (includes 1 day of hands-on cheese making) This course is geared towards the larger producers. Read More
On Demand Join Dr. John A. Lucey of the Center for Dairy Research for a free webinar about the best practices for controlling cheese functionality. Dr. Lucey also is professor of Food Science at the University of Wisconsin, Madison, and the author of the popular Cheese Doctor column in Dairy Foods.