Cheese manufacturers and suppliers from across the nation will gather in Madison, Wis., for the 2015 Wisconsin Cheese Industry Conference (WCIC). Held biennially, the show is known as the nation’s top seminar for the cheese, butter and whey industry. At the last WCIC in 2013 the event saw representatives from 35 states and 6 nations.
The WCIC focuses on new equipment, ingredients and technology through seminars, exhibits and networking events. Winners in the World Championship Cheese Contest will be honored. The expo is hosted by the Wisconsin Center for Dairy Research and the Wisconsin Cheese Makers Association, and takes place at the Alliant Energy Center in Madison.
The show kicks off Wednesday, April 22, at 8 a.m. with an opening address from Robert Coallier, CEO of Agropur Cooperative. He will offer a profile of Agropur, a Canadian-based dairy co-op and processor of cheese, milk and cultured dairy foods. He will discuss opportunities in the global dairy sector. Also included that day will be a general session focusing on animal care and dairy marketing, and an expo featuring 230 booths with ideas for dairy processors. Also returning is the popular Ideas Showcase (see the event schedule for more details).
Other highlights from the first day will include the Student Dairy Showcase. Dairy and food science students from across the United States will display cheese, butter and yogurt produced in university dairy plants. The showcase is designed to give promising students a taste of the dairy industry. The first day will close out with an auction of the championship cheeses from the Wisconsin Cheese Makers Association’s contest.
Sessions will be held concurrently on Thursday, April 23, with topics on product safety, microbiology of cheese rinds, and dairy ingredients and cheese exporting. Concurrent workshops are held in the afternoon, discussing cheese flavor and texture defects, and whey flavor defects. In the evening is an awards banquet honoring cheesemakers and buttermakers, followed by a reception.
For more exhibitor and attendee information, travel arrangements, directions, registration links and more, visit www.cheeseconference.org.
The Event Schedule
Tuesday, April 21
3 p.m. to 7 p.m.
Registration Open
Wednesday, April 22
8 am. to 8:45 a.m.
Opening Address - Dairy Industry Growth Opportunities: A perspective from Agropur Inc. with Robert Coallier, CEO of Agropur cooperative.
8:45 a.m. to 11:30 a.m.
Student Dairy Showcase
Dairy and food science students from across the U.S. will display cheese, butter, and yogurt produced in university dairy plants.
General session
9 a.m. to 11:30 a.m.
Animal Care & Dairy Marketing
Animal care on dairy farms is entering a new paradigm of clear guidelines and supporting audits to assure the supply chain and the consumer that cow comfort and care is a top dairy industry priority. Recent activity in animal care and growing solutions are examined in this lead-off seminar.
A Spotlight On Animal Care: Learnings from an animal care incident in Wisconsin
Mike Doyle, CEO, Foremost Farms USA
Panel discussion on supply chain expectations for animal care
Featuring speakers from: Sargento Foods and Schreiber Foods
Solutions for Animal Care & Dairy Marketing
Update: National Dairy FARM Program
Jamie Jonker, vice president, sustainability & scientific affairs, National Milk Producers Federation
Industry Communications: Preparing for an animal care incident
David Pelzer, senior vice president, strategic communications, Dairy Management Inc.
Panel discussion on dairy processor plans for animal care
11:30 a.m. to 5 p.m.
Tabletop Mini-Expo & Complimentary Lunch
Lunch will be served in the expo hall to give participants more time to meet with industry suppliers and innovators. This year’s Mini-Expo (the largest ever) features 230 booths with ideas for dairy processors. The Ideas Showcase offers concise presentations right on the show floor. (See sidebar.)
5 p.m. to 7:30 p.m.
Reception & United States Championship Cheese Auction
Winning cheesemakers gather with exhibitors and attendees to auction off the best cheeses in the nation. The Championship Cheese Auctions of the Wisconsin Cheese Makers Association have fueled more than $1 million in strategic donations to build dairy research, dairy education and create the next generation of dairy leaders.
Thursday, April 23
8 a.m. to 8:45 a.m.
Opening Address
Concurrent Sessions
9 a.m. to 11:45 a.m.
Finding Solutions with Your Cheese Doctors on Call
The Center for Dairy Research staff will address common technical questions they receive from the cheese industry. Topics may include product safety, microbiology of cheese rinds, and using milk protein concentrates in cheesemaking. These practical, solution-based talks include a wide-open panel discussion between CDR’s world-class staff and cheese industry professionals.
Hosted by Wisconsin Center for Dairy Research
9 a.m. to 11:45 a.m.
World Markets Knocking At Your Door – What Are You Going To Do?
The world of dairy ingredients and cheese exporting is ever-changing – and partners in state and regional marketing organizations are a crucial resource. The International Trade Team at the Wisconsin Department of Agriculture, Trade & Consumer Protection offers continuous assistance to dairy product marketers. This seminar will include discussions: Are You Ready to Export?; Current Dairy Export Opportunities Worldwide and The Mechanics of Dairy Exporting from International Trade Team staff.
Hosted by Wisconsin Department of Agriculture, Trade and Consumer Protection
Noon to 1:15 p.m.
Luncheon & WCMA Annual Meeting
The Wisconsin Cheese Makers Association and Center for Dairy Research will display progress on the Babcock Hall expansion and announce the new Certificate in Dairy Processing for industry workers. They will award certificates to managers who completed WCMA’s Management Skills for Dairy Professional training. They will honor Steve Krause and Mike Ely with WCMA’s Distinguished Service Award.
Concurrent Workshops
1:30 p.m. to 3:30 p.m.
Center for Dairy Research will offer concurrent hands-on workshops to help hone skills in detecting and solving flavor and texture defects in your product. Attendees will have the opportunity to work with a variety of samples as CDR staff challenge them to detect the defect and then discuss cause and solution. Space is limited. Sign up is required.
Workshop I: Cheese flavor & texture defects
Workshop II: Whey flavor defects
Hosted by Wisconsin Center for Dairy Research
5 p.m. to 9 p.m.
Champions Reception & United States Championship Cheese Contest Awards Banquet
Join the champion cheesemakers and buttermakers at this elegant reception.
9 p.m.
Afterglow Reception
Enjoy music and fun at this after-party.
Ideas Showcase
Wednesday, April 22
12:30 p.m. to 4:30 p.m.
Listen to concise, practical talks from supplier partners on topics selected by dairy manufacturers. Visit the two showcase seminar rooms in the center of the exhibit hall. (Topics are available at www.cheeseconference.org.)
Exhibitor List
