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New Cheese Making Course & Farm Tours Offered During International Cheese Technology Expo in Wisconsin
February 3, 2016

Dairy farmers who have wondered “What would it take to start processing cheese from our farm’s milk?” will find a combination course/trip to be a great start to answering their questions.

“Cheese, Please”, a weeklong event, combines two full days of cheese making; two and a half days of visits to farms, processors and retailers;  a day at the International Cheese Technology Expo; and discussions with experts in value-added products and marketing.  The International Cheese Technology Expo, a biennial event, also affords participants the chance to see the latest in cheese-making technology and meet with experts in their field.  Another benefit of the course is the interaction with other participants, as it will be offered in both English and Spanish.

Both goat and cow dairy farms are included on the itinerary, and all farms have been successfully processing their milk into cheese or ice cream for at least a few years.  Some of the dairies also market other dairy products, and have ventured into agro-tourism as well.

The course is being offered by two companies who specialize in training in the dairy industry, Global Dairy Outreach, of Madison, Wisconsin, and Global Cow, of Brattleboro, Vermont.  “We have had requests from previous clients to provide this sort of experience,” explains Karen Nielsen of Global Dairy Outreach.  “Dairy farmers around the world are looking closely at their costs.  Making a value-added product, like cheese, can give farmers more control over their profitability.  But it’s a different business, and it’s not for everyone.”

“Our goal in designing this course,” says Jill Stahl Tyler of Global Cow, “was to give information that helps producers decide if this is a possible route for them.  There are many dairies who have thought about it.  Being able to visit dairies who have already made this transition helps to analyze your own possibilities.  Being able to actually make cheese, to see what it takes and what the process is… that’s so important when you have to make this sort of a decision.  To us, being able to combine all this with the International Cheese Technology Expo makes the whole package complete.  The contacts and information you can make at a show of this caliber are invaluable.”

“Cheese, Please” starts with arrival on Saturday, April 9th, into Milwaukee, and ends with a departure on Saturday, April 16th.  All training, materials, guided visits, ground transportation, meals, hotel, and translation into English and Spanish is included in the price of $2975.  Registration is limited to 20 people, in order to provide a quality experience for all.  Complete information is available at


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