The association is also introducing a new course on diversity and inclusion.
January 14, 2020
The Wisconsin Cheese Makers Association (WCMA) said it opened registration for its educational offerings — refreshed for 2020 — including the popular WCMA Front-Line Leadership Training courses and WCMA Advanced Leadership Series for mid-level managers.
The online tools can help cheesemakers develop a food safety system.
December 17, 2019
Penn State Extension, University Park, Pa., said it is now offering free online tools for small-scale cheesemakers to help them develop a food safety system for their facilities and conduct risk assessments of their processes.
The company launched the volunteer program in 2017 to benefit the communities in which it operates, as well as its employees.
November 13, 2019
Saputo Inc. said colleagues across its network are coming together this November to participate in the third edition of The Big Cook Up. Employees are volunteering to make a difference, rolling up their sleeves to prepare more than 25,000 nutritious meals for families in need and having fun together along the way.
Consumers may visit the brand’s website to build their own virtual cheeseboard, win prizes.
November 7, 2019
Montchevre, a brand of Montreal-based Saputo Inc., said it is launching its first consumer promotion to inspire and encourage fans to include its fan-favorite flavored goat cheeses such as Natural, Cranberry Cinnamon and Garlic & Herb varieties on this year’s party cheeseboards.
The EU is granting Denmark sole ownership of the name ‘havarti’ cheese in Europe.
October 28, 2019
The Consortium for Common Food Names (CCFN), Arlington, Va., said major dairy-producing organizations around the world are challenging the European Union's (EU) decision to disregard market realities and international trade standards by granting Denmark sole ownership of the generic name "havarti" cheese in Europe.
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
Basics of quality cheese manufacture with emphasis on artisan/farmstead cheese manufacture. Includes 1 day of hands-on cheese making activities, cheese sensory evaluation, and other considerations in starting a small scale cheese making business. Read More
ON DEMAND: Join us for a webinar that takes a look at what’s trending among consumers when it comes to cheese types and flavors. The webinar also will examine the impact of new technology on the cheese segment.