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Artisan Cheesemaker Conference Slated for Late January
Wisconsin Ag Connection - 01/09/2014

A conference is being planned for Wisconsin artisan and farmstead cheesemakers later this month. The event takes place January 28-29 at the University of Wisconsin-River Falls.

Attendees will focus on food safety, cheesemaking techniques and lessons learned from veteran artisan cheesemakers. The first day will kick off with a keynote address from Kate Arding, who has worked in the farmstead cheese industry for 20 years. They will also hear lessons learned from veteran cheesemaker Anne Topham, of Fantome Farm, and an update on food safety issues from Michelle Farner, UW River-Falls Dairy Plant Manager. The evening will include dinner and tour at a local brewery.

The second day will consist of an all-day cheesemaking session at the UW River-Falls Dairy Plant, led by French Cheesemaker Patrick Anglade, who holds a Master of Cheese Technology at the Milk Industry and Economy University of Rennes, France. He is also the author of the reference book "La fromagerie a la ferme," or "Farmstead Cheesemaking". He will lead a session making a cow's milk French semi-hard tomme cheese.

The conference is sponsored by the Wisconsin Artisan Cheesemaker Guild, Wisconsin Department of Agriculture, and UW-River Falls.

Cost to attend is $115 per person. Registration is open to anyone with an interest in cheesemaking, and attendance is limited to 30 participants. Register online at

The Wisconsin Artisan Cheesemaker Guild is a member-based organization offering networking and educational opportunities for beginning and current artisan and farmstead cheesemakers.

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