As spring is finally arriving, the dairy industry can look forward to heading to Madison, Wis., for CheeseCon, set to take place from April 15 to 17 at the Alliant Energy Center.

Presented by the Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR), CheeseCon features seminars, networking, a 75,000-square-foot tabletop exhibit floor, energetic celebrations of industry excellence, and more. A diverse range of cheese, butter, and whey industry professionals attend CheeseCon, including CEOs, marketing staff and product distributors, plant managers, food safety and quality assurance staff, young professionals, salespeople, and more.

“CheeseCon is the only dairy processing industry event that combines the renowned expertise of the Center for Dairy Research team with a targeted focus on cheese and whey products, delivered through thought-provoking addresses, seminars and hands-on workshops,” Judy Keller, WCMA senior director of events, tells Dairy Foods. “It offers excellent supplier-processor networking at an affordable price, and it’s the home of the prestigious Championship Cheese Contest Awards Banquet and energetic Championship Cheese Auction.”

The first full day of the conference kicks off on Wednesday, April 16, with an Opening Keynote Panel: “Mastering Change Management in Dairy’s Evolving Environment.” Hear directly from leaders in transition, as they share actionable strategies to balance vision with agility, harnessing the power of emerging technology, building inclusive culture, and navigating dynamic markets and politics. Betty Thompson, chair of the board of directors of the Society for Human Resource Management, offers change management strategies and tools and will be complemented by a panel of dairy industry leaders, featuring Heather Anfang, president of Dairy Foods, executive vice president at Land O’ Lakes Inc.; Craig Caballero, CEO of United Dairymen of Arizona; Bob Sarver, president and CEO of Great Lakes Cheese; and David Scharfman, vice president of Growth at Specialty Cheese Co.

Following the Opening Keynote, attendees can explore a variety of breakout sessions: 

• WCMA and CDR host “Cutting Edge Opportunities in Wastewater Processing and End Products.” Treating wastewater from dairy processing offers challenges in capturing and managing nutrients as well as opportunities in capturing and managing nutrients. As options narrow for land and waterway application of treated water, learn how new technology is discovering novel solutions and opportunities to enhance treatment and harness “waste” nutrients as useful end products. 
• In CDR’s “Cheese Defects: New Approaches to Address Defect Challenges,” join cheese technologists and scientists as they offer an overview of common cheese defects and their causes, discuss avoiding flavor and texture defects in commodity cheeses and describe the use of genomic sequencing techniques to help solve defects. Attendees will also learn about anti-fungal compounds derived from dairy as well as making cheese from very-high-casein milk. 
• Join WCMA and the Innovation Center for U.S. Dairy for “Unpacking Carbon Footprints: A Value Chain Approach to Advancing Dairy Sustainability.” Greenhouse gas (GHG) emissions are a critical sustainability topic for many industries, including U.S. dairy. As a result, stakeholders increasingly expect companies to measure, disclose, and manage their GHG footprints. Join a panel of dairy industry and processor experts to explore carbon footprinting across the farm, plant, and product levels. Gain insights into the latest guidance, methodologies, and resources from The Climate Source and the Innovation Center for U.S. Dairy and how they support dairy companies on their decarbonization journeys.   

Following the WCMA Recognition Breakfast sponsored by dsm-firmenich on Thursday, April 17, keep the learning going with five more seminar offerings: 

• “Innovative Uses for Whey and Whey Permeate,” hosted by CDR, explores new areas of study including using whey permeate to generate higher value products by bio fermentation and novel extraction of bioactives from dairy coproducts. Researchers will discuss characterizing the properties of sweet whey powder using rheology and approaches to improve the solubility of high-protein milk powder. 
• The Innovation Center for U.S. Dairy offers “Industry Advances in In-Plant Food Safety Measures,” designed for dairy food safety professionals. Innovation Center has built successful industry teams to advance key food safety goals including foreign material control, pathogen control in brines, and advanced genomics testing for environmental monitoring. Join your peers for updates and resources in each of these cutting-edge product safety areas. 
• Join WCMA for “Sustainable Trade: Exploring the Nexus of Sustainability and Dairy Exports.” Sustainability initiatives are increasingly shaping the landscape of international trade. For U.S. dairy exporters, aligning with evolving market expectations and regulatory frameworks is essential to drive growth and maintain competitiveness. In this session, hear from national trade and sustainability experts about how evolving trade policies, customer expectations and sustainability certifications are shaping the future of dairy exports. 
• In WCMA’s “Dairy Grading and Evaluation Workshop,” led by Championship Cheese Contest Chief Judge Jim Mueller, nationally recognized cheese evaluators will lead attendees through the process of examining, tasting and evaluating the quality of 10 cheese styles. Learn the steps in professional grading, the nomenclature of flavor, texture and body defects, and scoring systems used in regulatory and competition grading. 
• Also, there will be an Interactive Workshop for Specialty Cheesemakers, onsite at CDR’s facility in Madison and exclusively for artisan and specialty cheesemakers. This workshop will focus on specialty cheese ripening and aging, food safety and insights into equipment and ripening rooms used in processing. Space is limited to 25 participants, so artisans need to act quickly to add this special offering to their registration. A $50 fee includes the workshop, lunch and transportation to and from CDR.

Beyond Education

The aforementioned educational offerings will certainly be robust, but CheeseCon is about much more than just learning. This year, the show’s tabletop exhibit floor is larger than ever, with 371 booths. The tradeshow floor also features two “Ideas Showcase” stages, where suppliers will unveil their newest innovations and insights.

Of course, networking a big part of the event as well. CheeseCon kicks off with the Tetra Pak Welcome Reception on Tuesday, April 15, open to all attendees. Plus, those under 40 are encouraged to purchase an add-on ticket for the WCMA Young Professionals Reception in downtown Madison. 

On Wednesday, April 17, join friends and peers at the Amcor Continental Breakfast before diving into the Opening Keynote Panel and a morning of seminars. And on Wednesday evening, grab a bidding paddle and join the Novonesis Reception and Championship Cheese Auction. 

Thursday, April 18 brings a celebration of industry legends at the WCMA Recognition Breakfast, which is sponsored by dsm-firmenich. Later, reconnect with friends and peers at the U.S. Champions Reception sponsored by Nelson-Jameson. Then, close out CheeseCon at the Custom Fabricating & Repair Afterglow Reception.

Outside the convention center 

When attendees step outside the Alliant Energy Center, they will get to enjoy the heart of downtown Madison. Situated between Lakes Mendota and Monona, Madison offers the “ideal mix of natural beauty and urban amenities,” Keller says. 

“The city is home to 270 parks, live music options, an iconic Capitol building, a free zoo, and complimentary museums, many of which are a short ride from the Alliant Energy Center,” Keller reveals. “With more than 200 miles of biking and hiking trails, a renowned farmers’ market, and a wealth of other attractions, Madison is a place full of discoveries waiting to be made.”

In sum, Keller stresses WCMA is thrilled to partner with CDR’s technical experts to offer this one-of-a-kind event designed for dairy processors. 

“We’ll see thousands of industry professionals converge on Madison in April for nearly 400 tabletop exhibits from the industry’s most trusted supplier partners, impactful educational sessions, and a multitude of opportunities to connect,” Keller concludes.

April 7 is the CheeseCon advanced registration deadline. After that date, all registrations take place on-site. For more information, visit https://cheesecon.org/