Items Tagged with 'Wisconsin Cheese Makers Association'

ARTICLES

Grade A kids

Children of dairy processors earn WCMA student scholarships

The students attended college at the University of Wisconsin-Madison.
April 16, 2013

UW-M students Alyssa Hangartner and Joshua Lensmire earn Mike Dean Scholarships from Wisconsin Cheese Makers Association.


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The big cheese

Marieke Mature Gouda wins United States Championship Cheese title

Wisconsin cheesemakers won the most medals of any state. Vermont and New York came in second among the states.
March 18, 2013

Out of a possible 100 points, Marieke Gouda scored 98.31 in the final round of judging, during which judges re-evaluated the top 16 cheeses at an evening gala to determine the overall champion.


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Awards

Wisconsin cheese group honors BelGioioso Cheese's Auricchio, 2 others

Wisconsin Cheese Makers Association will fete Errico Auricchio, Bernard Alberts and Richard Leitner at April 18 event.
January 19, 2013

Errico Auricchio will be honored as a Life Member of the Wisconsin Cheese Makers Association April 18 and two men, Bernard Alberts and Richard Leitner, will earn WCMA Distinguished Service Awards for their exemplary careers.


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Cheese contest

From 2,500 entries, a Gouda-style cheese is named a champion

March 15, 2012

A Dutch Gouda-style cheese is the 2012 World Championship Cheese. The semisoft, reduced-fat cheese, called Vermeer, from FrieslandCampina in Steenderen, Netherlands, took top honors out of 2,504 entries from 24 countries.


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Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

Ice Cream

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