2013 Conference Sessions

    Conference-Website-Graphic

    Below, please find a schedule of educational sessions to be held during the 2013 ACS Conference in Madison, Wisconsin.

    Please note that this schedule is subject to change at any time. We have done our best to ensure that information below is accurate; however, if you identify any errors or corrections, please contact us.

     

    WEDNESDAY, JULY 31

    FLAVORED CHEESES (Cheesemaking Demonstration – $25)

    8:00 a.m. to 12:00 p.m.

    • John Jaeggi, Wisconsin Center for Dairy Research
    • Mark Johnson, Ph.D., Wisconsin Center for Dairy Research
    • Gina Mode, Wisconsin Center for Dairy Research

    This session will take place at the Center for Dairy Research pilot plant. This is a hands-on opportunity to make cheese, experiment with adding different flavorings, and observe the challenges when creating new combinations. Advance registration and additional fees required. Transportation provided from Monona Terrace to the plant.

    Participants should dress comfortably, as it may be hot in the plant.  Also, you must wear closed-toe shoes and remove all jewelry before entering the plant.

     

    FOOD SAFETY & HYGIENE IN ARTISAN CHEESEMAKING ($149)

    9:00 a.m. – 5:00 p.m.

    • DJ D’Amico, Ph.D., University of Connecticut

    With the implementation of the Food Safety Modernization Act of 2011, the food safety landscape is under significant change.  Proactive implementation of a risk reduction practices and preventive controls will better prepare producers for forthcoming regulation. This training builds upon core knowledge of dairy hygiene, essential good manufacturing and hygiene practices, sanitation standard operating procedures and other preventive controls to help producers better understand their operations and the related risks.  This course aims to help artisan cheese producers improve their food safety practices by preventing, monitoring and reducing food safety related risks in critical areas before they become regulatory or affect the consumer.  The main focal points of this class include the discussion of bacteriostatic and bactericidal control points in the manufacture of cheese, validating and verifying the efficacy of said preventive controls, environmental pathogen control and monitoring as well as raw ingredient and product pathogen testing. Advance registration and additional fees required.

    This session is organized in cooperation with Innovation Center for US Dairy and with sponsorship by the Wisconsin Milk Marketing Board. 

     

    THURSDAY, AUGUST 1

     

    OPENING KEYNOTE: ODESSA PIPER

    Odessa Piper

    8:15 am – 9:30 am

    In 1976 Odessa Piper founded L’Etoile on the Capitol Square in Madison. For the next 30 years at her intimate second-floor restaurant, Odessa pioneered eating locally before seasonal and sustainable approaches became widely practiced. She sought out ingredients “with a back-story you can taste” and featured her farm suppliers on her menu.

    This year as ACS celebrates 30 years of craft and creativity, Odessa’s remarks to conference attendees will resonate with many of our members. From a young woman who once relied on USDA-issued bulk cheese, she evolved into an ardent chef who introduced thousands of diners to American regional cheeses with “voice.” After selling L’Etoile, Odessa moved to Boston, where she is a consultant and seeks out local ingredients, this time for her household kitchen — “one of the harder jobs for a restaurant chef.” In her talk Odessa will share field notes from a career spent appreciating the work of the artisan, and its many edible forms.

     

    STRATEGY SESSIONS ($25)

    9:30 am – 3:45 pm

    The new Business Strategist-in-Residence and Grant Strategist-in-Residence sessions are designed to provide professional guidance around your most critical business needs. Appointments are available on a first come, first served basis through the online conference registration process. An additional fee of $25 applies for these sessions

     

    CONCURRENT SESSIONS

    10:00 am – 11:30 am

     

    • UNIQUE AND OFTEN CONFOUNDING FLAVORS FOUND IN MILK (Tasting)

    Bob Bradley, Ph.D., University of Wisconsin

    Scott Rankin, Ph.D., University of Wisconsin

    This session, led by milk sensory experts from the University of Wisconsin, will help shed light on some of the specific flavors found in milk.  Participants will have the opportunity to taste milk samples which offer a perspective on some of the common and less common “off” flavors.  The novel “grassy” flavors will be provided in pasteurized milk as Dr. Bradley and Dr. Rankin share how these flavors evolve into some unique finished dairy products.

    Ticket required; space is limited.

     

    • WHAT DO BUYERS LOOK FOR IN ARTISAN CHEESE (General Interest)

    John Antonelli, Antonelli’s Cheese Shop and ACS Board Member

    Shawn Hockert, Seacrest Foods

    Tory Miller, Chef, l’Etoile Restaurant

    Navigating the waters of cheese buying can often be tricky, especially when talking about pricing and other factors that contribute to the ultimate decision to buy a particular cheese.  Whether you’re a cheesemaker or distributor, restaurateur or retailer, this session will help shed light on what makes cheese buyers tick, as well as how to build solid give and take relationships that work for both sides of the negotiating table.

     

    • ENCOURAGING FLAVOR: FLORA FARMING AND SOIL (Cheesemaker)

    Pav Cherny, Lake Mendocino Creamery

    Jeremy Little, Sweet Grass Dairy

    Gary Zimmer, Otter Creek Organic Farm

    There are many ways to encourage flavor in cheese.  This session gets to the root of flavor by exploring soil and the environmental conditions which can dramatically impact the health and well-being of the animals raised on the land, and, thus, the quality of milk and the flavor of the cheese produced from that milk.  This session will also discuss how heritage farming practices have long supported the growth of beneficial bacteria and molds that are crucial for creating unique and execptional cheeses.  The arrival of contemporary science and agricultural practices introduced changes that often result in less ecological diversity, leading to less uniqueness.

     

    • AN INTERNATIONAL VIEW OF CHEESEMONGERING (Retailer/Distributor)

    Valerie Henbest, So Cheese

    David Lockwood, Neal’s Yard Dairy

    Laurent Mons, Mons Fromager-Affineur

    Moderator: Sue Sturman, Academie Opus Caseus

    As American cheese becomes increasingly relevant on the international stage, it’s time to hear from cheesemongers from around the world. We’ve recruited our panelists from three countries: France (Laurent Mons, of Mons Fromager-Affineur), England (David Lockwood, of Neal’s Yard Dairy) and Australia (Valerie Henbest, of So Cheese) to share perspectives we only rarely have access to. The panel will address cheese and product selection, case organization, the consumer market, sales and marketing strategies, sourcing products, and overhead and pricing issues, and how the media influences consumer choices.

     

    Ranee May, University of Wisconsin – River Falls

    Scholars are available to provide one-on-one evaluations of your cheeses throughout the conference.

    Advance registration is required.

     

    CONCURRENT SESSIONS

    1:45 pm – 3:15 pm

     

    • WISCONSIN BEER & CHEESE: MADE FOR EACH OTHER! (Tasting)

    Sara Hill, Wisconsin Milk Marketing Board

    Randy Mosher, Author, “Tasting Beer”

    Lucy Saunders, Beercook.com

    Wisconsin is home to some exceptional cheeses and fantastic beers!  Join this panel of seasoned experts to taste and learn about the sensory aspects of pairing Wisconsin beer and cheese.  From finding harmony to exploring contrasts, discover the science of flavor interaction and why some pairings “sing” above the others! These two handcrafted, fermented foods really are made for each other!

    Ticket required; space is limited.

     

    • NEARER TO PERFECT (General Interest)

    Babs Hogan, M.Ed., Hogan Farms

    Mark R. Windt, M.D., Center for Asthma, Allergy, and Respiratory Disease

    Moderator: Max McCalman, Artisanal Cheese

    Does anyone need convincing that cheese is good? Only the general public, it seems. The myths surrounding cheese continue to abound: that it is fattening, that it clogs arteries or adversely impacts our cholesterol levels, etc. This session will present new evidence that invalidate these myths and more. The latest research suggests that cheese is not just good, but one of nature’s most perfect foods. You’ll emerge with the all ammunition you need to convert the cheese-skeptic into a cheese-lover.

     

    • QUALITY MILK/QUALITY CHEESE – A STUDY OF FARMSTEAD CHEESES (Cheesemaker)

    Jeffrey Roberts, Vermont Institute for Artisan Cheese

    Pam Ruegg, DVM, MPVM, University of Wisconsin

    Moderator: Jeanne Carpenter, Wisconsin Cheese Originals

    New research shows the exact links between quality milk and quality cheese on farmstead dairies and provides case studies of what happens when things go wrong.  This session will not only explore the elements of a good animal well-being program, key assessments and measurements of milk quality and safety for cheese production in the United States, but will also explore links between quality milk and quality cheese on the international cheesemaking scene. Learn what to avoid and what steps to take to produce high quality farmstead cheese.

     

    • CHEESE CLASSES 101: HOW TO MAKE CHEESE CLASSES A SUCCESSFUL PART OF YOUR BUSINESS (Retailer/Distributor)

    Sascha Anderson, Murray’s Cheese

    Kristi Bachman, The Cheese School of San Francisco

    Moderator: Rich Rogers, Scardello Cheese

    Are you looking to start a cheese education program? Do you currently offer cheese classes, but want ideas and tips on how to improve them? In this session, we will explore the ins and outs of developing and running cheese classes. We will cover topics including driving profit, logistical challenges and solutions, expenses, portion size, initial investment, class subjects, and payment options. You will discover what works and what doesn’t from a panel that teaches and organizes multiple classes every week.

     

    • CHEESEMAKING 101 ($10)

    Dean Sommer, Wisconsin Center for Dairy Research

    Are you new to the “cheese business” or do you just need a refresher course in how cheese is made? Dean Sommer will work with a mini vat to go through the process of cheesemaking. Get all of your basic and maybe not so basic questions answered in this exploration of cheesemaking.

    This session will repeat on Friday, August 2 at 10:30 a.m.

     

    Neville McNaughton, CheezSorce, LLC

    Scholars are available to provide one-on-one evaluations of your cheeses throughout the conference.

    Advance registration is required.

    FRIDAY, AUGUST 2

     

    STRATEGY SESSIONS ($25)

    8:00 am – 4:00 pm

    The new Business Strategist-in-Residence and Grant Strategist-in-Residence sessions are designed to provide professional guidance around your most critical business needs. Appointments are available on a first come, first served basis through the online conference registration process. An additional fee of $25 applies for these sessions

     

     

     

    CONCURRENT SESSIONS

    8:30 am – 10:00 am

     

    • SENSORY EVALUATION OF MEXICAN CHEESES (Tasting)

    Luis Jimenez-Maroto, M.Sc., Wisconsin Center for Dairy Research
    Arnoldo López-Hernández, Ph. D., Wisconsin Center for Dairy Research

    Mexican cheeses are quickly gaining popularity in the U.S., but they still remain enigmatic to some.  This session will help to demystify the most common types of Mexican cheeses, their history, and the characteristics that make them authentic. Experience the flavors and textures that are desirable in each of these cheeses and how they influence the way the cheeses are used in different applications.

    Ticket required; space is limited.

     

    • SPECIALTY CHEESE: COPING WITH COST AND REVENUE RISKS (General Interest)

    Paul Scharfman, Specialty Cheese Company

    Mark Stephenson, University of Wisconsin – Madison

    Moderator: Ed Jesse, Ph.D., University of Wisconsin – Madison

    Smaller-scale cheese production involves methods of acquiring milk and selling cheese that are different from large, commodity cheesemakers and lead to different kinds of risk. In this session, panelists discuss real world experience in making and marketing specialty cheese; the results of applied research on factors affecting manufacturing and raw product costs for smaller cheesemakers; and the outlook for milk prices during the last half of 2013.

     

    • THE HOW TO’S OF DIRECT MARKETING AT FARMER’S MARKETS (Cheesemaker)

    Willi Lehner, Bleumont Dairy

    Sarah Ramsey Pinet, Victory Hill Farm

    Rick LaFranchi, Nicasio Valley Cheese Co.

    Cheesemakers just starting out don’t often have the inventory or know-how to work with a distributor.  That’s why direct marketing their cheese at farmers’ markets can be an attractive option.  But, farmers’ markets are a lot of work.  Is all the time and effort worth it?  How do you know when it’s time to begin working with a distributor? What are the common pitfalls of this type of marketing?  Hear from three cheesemakers experienced in making a living from selling cheese at farmers’ markets.

     

    • RUMPELSTILTON: WEAVING WASTE INTO WEALTH (Retailer/Distributor)

    Emilio Mignucci, Di Bruno Bros. and ACS Board Member

    Amy Thompson, Lucy’s Whey

    Moderator: Sheana Davis, The Epicurean Connection

    Is it really possible to turn straw into gold?  According to legend it is, and our panelists believe you can do the same with cheese.  Join moderator Sheana Davis as she guides this panel through an in-depth discussion about what to do with cheese that’s about to pass its peak; strategies for incorporating trim into lunch specials; solutions for managing overstock; and the ever-important food safety implications of executing these initiatives.  Join us and see for yourself if you can weave waste into wealth!

     

    Neville McNaughton, CheezSorce, LLC

    Scholars are available to provide one-on-one evaluations of your cheeses throughout the conference.

    Advance registration is required.

     

    CONCURRENT SESSIONS

    10:30 am – 12:00 pm

     

    • TERROIR TASTE IN ARTISAN CHEESE: MYTH OR REALITY (Tasting)

    Florence Berodier, Centre Technique des Fromages Comtois

    Jean-Louis Carbonnier, Comte Cheese Association

    Jean-Francois Marmier, Comte Cheese Producer

    Can you really taste terroir in cheese, and, if so, where do these flavors originate and how are they transmitted from pasture to cheese?  This session will present the results of 15 years of scientific research in the characterization, origin, and transmission of terroir taste in Comte cheese.  The role of microflora in the development of flavor will be examined, and the best practices to showcase terroir flavors will be shared with the audience.  Comte from several terroirs will be tasted and explained.

    Ticket required; space is limited.

     

    • FROM FRIENDRAISING TO FUNDRAISING: LEVERAGING SOCIAL MEDIA TO TURN CUSTOMERS INTO INVESTORS (General Interest)

    Gail Hobbs-Page, Caromont Farm

    Carolyn  Stromberg, Righteous Cheese

    Moderator: Colleen Levine, Cheese and Champagne

    Hear first-hand from a small cheesemaker and new retailer who successfully turned friends and followers into investors through Kickstarter campaigns – and learned the value of Kickstarter as a marketing tool.  Learn the factors to consider when deciding if online fundraising makes sense for your business and strategies to ensure a successful campaign.

     

    • THE FOOD SAFETY MODERNIZATION ACT: WHAT IT MEANS FOR YOUR CHEESE PLANT (Cheesemaker)

    Dennis “DJ” D’Amico, Ph.D., Vermont Institute for Artisan Cheese (VIAC)

    Clay Detlefsen, International Dairy Foods Association

    Janet Raddatz, Sargento Foods

    The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama in 2011.  Aiming to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it,  the act is changing the way cheesemakers must do business.  Learn what your cheese factory should be doing to comply with this law and get information on the repercussions of ignoring it.

     

    • FRAMING EFFECTIVE CONVERSATIONS BETWEEN CHEESEMAKERS AND RETAILERS (Retailer/Distributor)

    Zoe Brickley, Cellars at Jasper Hill

    Chris Roelli, Roelli Cheese

    Moderator: Aaron Foster, Murray’s Cheese

    One of the things retailers may struggle with as cheese buyers is providing meaningful and useful feedback to cheesemakers.  Whether it’s for samples you receive, or for product that is purchased regularly, it’s important to convey this information effectively.  This panel will discuss the do’s and don’ts for the retailer to cheesemaker relationship and vice versa; how to work with cheesemakers on identifying flavors; practical tools for successful communication; quality control; and traceability.

     

    • CHEESEMAKING 101 ($10)

    Dean Sommer, Wisconsin Center for Dairy Research

    Are you new to the “cheese business” or do you just need a refresher course in how cheese is made? Dean Sommer will work with a mini vat to go through the process of cheesemaking. Get all of your basic and maybe not so basic questions answered in this exploration of cheesemaking.

    This is a repeat of the Thursday, August 1 session.

     

    Ranee May, Ph.D., University of Wisconsin – River Falls

    Scholars are available to provide one-on-one evaluations of your cheeses throughout the conference.

    Advance registration is required.

     

    CONCURRENT SESSIONS

    2:00 pm – 3:30 pm

     

    • A CHEESE THAT GOES, “SQUEAK!” (Tasting)

    Kerry Henning, Henning Cheese

    Steve Stettler, Decatur Dairy

    Moderator: Bob Wills, Cedar Grove Cheese and ACS Board Member

    Who knew cheese curds would make such an impact on American culture? Join moderator Bob Wills as he steers this panel through a discussion on the culture of curds and how they have become a tradition at weddings, markets, apple orchards, on game day, and they’re showing up on restaurant menus all over the country.  Sample fresh curds from three local cheesemakers as they discuss milk quality, the logistics of delivering the curds, and cash flow as part of the sustainability of the business.

    Ticket required; space is limited.

     

    • THE LIFE OF CHEESE: AN ANTHROPOLOGICAL PORTRAIT OF AMERICAN ARTISAN CHEESEMAKING (General Interest)

    Heather Paxson, Ph.D., MIT Anthropology

    Anthropologist Heather Paxson shares findings in her new book, The Life of Cheese: Crafting Food and Value in America.  Her illustrated talk will portray “the life of cheese” in two senses: Artisan cheesemaking is not merely a job but a vocation, pursued for the life it affords – but there is significant variation in the social, moral, and economic values that cheesemakers derive from their craft.  At the same time, cheese is alive with the microscopic agents of fermentation and ripening; by examining how cheesemakers perceive and respond to that liveliness, we can learn much about what makes artisan cheese artisan today. Reporting from scores of visits to cheesemaking farms and creameries across New England, Wisconsin, and California, Professor Paxson sheds light on what it means – personally and culturally – to craft cheese by hand for commercial sale within a 21st Century industrial food system.

     

    • BUSINESS AND LEGAL PLANNING FOR CHEESEMAKERS AND DAIRIES: PROTECTING YOUR BRAND AND ASSET VALUE (Cheesemaker)

    Mark Traphagen, Traphagen Law

    Whether starting, expanding, bringing in a successor, or selling your business, protecting your business asset value is critical to your success.  Our panel will case-study a dairy and creamery operation in stages to illustrate how legal planning can avoid common pitfalls and help protect the value of your operation.

     

    • CUT & WRAP VS. CUT TO ORDER” WHO WINS? (Retailer/Distributor)

    Debra Dickerson, Cowgirl Creamery

    Kari Foley, Whole Foods Market

    Ken Monteleone, Fromagination (TBC)

    Moderator: Steve Ehlers, Larry’s Market

    There are as many ways to do business as there are businesses, and sometimes the right choice isn’t always clear.  In the realm of cut and wrap vs. cut to order, there are an abundance of areas to consider: food safety and sanitation; differences in pricing, sales, sampling, and promotions; the economics of each style; as well as how to choose which cheese to cut vs. wrap.  This panel, led by Steve Ehlers, will work to clarify the differences between cut and wrap vs. cut to order to help you decide which is best for your business.

     

    Neville McNaughton, CheezSorce, LLC

    Scholars are available to provide one-on-one evaluations of your cheeses throughout the conference.

    Advance registration is required.


    ­SATURDAY, AUGUST 3

     

    STRATEGY SESSIONS ($25)

    8:30 am – 6:00 pm

    The new Business Strategist-in-Residence and Grant Strategist-in-Residence sessions are designed to provide professional guidance around your most critical business needs. Appointments are available on a first come, first served basis through the online conference registration process. An additional fee of $25 applies for these sessions

     

     

    CONCURRENT SESSIONS

    9:00 am – 10:30 am

     

    • JUDGING & COMPETITION TUTORIAL (Tasting/General Interest)

    Stephanie Clark, Ph.D., Iowa State University

    John Greeley, Atlanta Foods International

    David Grotenstein, Food and Image

    Due to the success of the 2012 tasting session and based on the feedback from our members, the ACS Judging & Competition Committee would like to host another educational tasting session focusing on the ins and outs of the Judging & Competition. This session is beneficial to cheesemakers who enter our competition, as well as those who simply want to know more about the technical and aesthetic aspects of their cheese and how to judge them.

    Ticket required; space is limited.

     

    • ACS’ ROCK OF AGES: UNPLUGGED, UNCENSORED, AND UNCUT! (General Interest)

    Alyce Birchenough, Sweet Home Farm and ACS Board Member

    Ricki Carroll, New England Cheesemaking Supply Company

    Peter Dixon, Consider Bardwell Farm

    Paul Kindstedt, Ph.D., Vermont Institute for Artisan Cheese

    Moderator: Kurt Dammeier, Beecher’s Handmade Cheese

    Queue lights…queue video…queue sound. And…ACTION!  Hop on board the proverbial time machine and join moderator Kurt Dammeier as he takes this panel and attendees on a voyage through 30 years of ACS history and beyond.  Once you think you’ve landed on your feet, you’ll be transported to another time and place.  This session won’t stop until we’ve relived stories from some of ACS’ pioneers, reviewed lifetime achievements, shared a few laughs, and, ultimately, predicted the future.  Believe us when we say, “You won’t want to miss this!”

     

    • STRIVING FOR A SUCCESSFUL FDA INSPECTION (Cheesemaker)

    David Gremmels, Rogue Creamery

    Kenny Mattingly, Kenny’s Farmhouse Cheese

    Peg Smith, Cowgirl Creamery and ACS Board Member

    Moderator: Marianne Smukowski, Wisconsin Center for Dairy Research

    The FDA is ramping up inspections on farmstead, artisan, and specialty cheese plants.  Do you know what to expect and the steps to take when a team of inspectors shows up unannounced at your facility?  Hear from a panel of cheesemakers who have experienced an audit and learn the do’s and don’ts from their stories.

     

    • EDUCATING FOR PASSION: DEVELOPING CHEESEMONGERS FOR LIFE (Retailer/Distributor)

    Juliana Uruburu, The Pasta Shop

    Ari Weinzweig, Zingerman’s

    Moderator: Jonathan McDowell,

    Do you have a high turnover rate with your retail shop? Can’t seem to find the right fit for the job? Having a hard time cultivating interest from your existing staff? Come and learn techniques for hiring, training, and educating passionate cheesemongers. Zingerman’s Ari Weinzweig and The Pasta Shop’s Juliana Uruburu will discuss attracting like-minded employees, good hiring practices, training new employees for success, providing on-going education, and developing a well-trained, inspired staff.

     

    Ranee May, Ph.D., University of Wisconsin – River Falls

    Scholars are available to provide one-on-one evaluations of your cheeses throughout the conference.

    Advance registration is required.

     

    CONCURRENT SESSIONS

    11:00 am – 12:30 pm

     

    • THE ART AND SCIENCE OF SMEAR-RIPENED/WASHED-RIND CHEESES (Tasting)

    Mark Johnson, Ph.D., Wisconsin Center for Dairy Research

    John Jaeggi, Wisconsin Center for Dairy Research

    Russell Smith, Dairy Australia

    Smear-ripened, or commonly called washed rind, cheeses are a magical experience of what cheese flavor can be. They are often the Grand Champions of cheese contests and somewhat of a surprise to many who taste them for the first time.  Experience the variety of flavors offered in these cheeses and learn how they are manufactured and cared for.

    Ticket required; space is limited.

     

    • GREEN CHEESE (General Interest)

    George Crave, Crave Brothers

    Bruno Labbé, Laiterie Charlevoix

    Moderator: Bob Wills, Cedar Grove Cheese

    As our nation strives to go green, so, too, does the cheese industry.  Hear from this innovative panel about the ins and outs of going green.  They will share their insights on start-up costs, the costs vs. benefits of implementing programs, and they will help you leave with a plan for implementing a green program in your facility.

     

    • HOT TOPIC! FOR CHEESEMAKERS (Cheesemaker)

    Host: Steve Ehlers, Larry’s Market

    They’re back!  Due to the success of last year’s sessions, we are hosting the Hot Topic sessions again in Madison.  Do you have a burning question you are struggling to answer on your own? You’re not alone. This session was created to allow members to support one another in tackling challenging questions. Unlike other conference sessions, Hot Topic empowers attendees to guide the discussions. Yes, that’s right, discussions. Each attendee comes prepared with one question. Attendees will vote to select the top ten questions and then break into groups for discussions around those ten questions. Join us for 90 minutes of unscripted dialogue on subjects that matter most to you.

     

    • SAFE CHEESE STORAGE – A SCIENCE-BASED APPROACH (Retailer/Distributor)

    Barb Ingham, University of Wisconsin

    Jenna Layden, Whole Foods Market

    Marianne Smukowski, Wisconsin Center for Dairy Research

    Moderator: Matt Mathison, Wisconsin Milk Marketing Board

    Merchandising cheese outside of refrigerated conditions has the ability to enhance sales. Current Food Code regulations classify cheese as a potentially hazardous food [PHF] and require refrigeration as a food safety control measure.  The FDA does allow for product assessments to demonstrate safety of cheese and this session will provide a science-based risk assessment overview to demonstrate why certain cheeses can be safely stored out of refrigeration.

     

    Neville McNaughton, CheezSorce, LLC

    Scholars are available to provide one-on-one evaluations of your cheeses throughout the conference.

    Advance registration is required.

     

    CONCURRENT SESSIONS

    2:00 pm – 3:30 pm

     

    • OH, SWEET CHEESES!  CHOCOLATE & CHEESE (Tasting)

    Gail Ambrosius, Fine Chocolates Made By Hand

    Sara Hill, Wisconsin Milk Marketing Board

    Do you have a sweet tooth? Join Gail Ambrosius, award winning Madison Chocolatier and Sara Hill of WMMB as they guide you through decadent pairings of cheese and chocolate. Gail will tell us about how she sources her chocolates, what flavors she looks for, how she creates her unique collection of confections, and why they go so well with the savory flavors of artisan cheese. Together, they will offer guidance and suggestions on how to pair these two complex categories in creating this delicious “push and pull” of flavors!

    Ticket required; space is limited.

     

    • CREATING A CREATIVE ORGANIZATION (General Interest)

    Ari Weinzweig, Zingerman’s

    Ever wanted to see more creativity coming out of your company? More out of the box ideas blossoming into improvements?  During this session, we’ll talk about some of the things any leader – or anyone – can do to build the sort of setting that’s conducive to creativity in your organization.

    Ari Weinzweig’s appearance is made possible by Zingerman’s Community of Businesses.

     

    • UNDERSTANDING COMMON CHEESE DEFECTS & HOW TO AVOID THEM (Cheesemaker)

    Nana Farkye, Ph.D., Cal Poly Creamery (TBC)

    Mark Johnson, Ph.D., Wisconsin Center for Dairy Research

    Cheesemakers strive to produce quality cheese. The ACS Judging & Competition encourages cheesemakers to enter cheeses so that they can get an evaluation as to their success. Attend this session to hear directly from Competition judges as they discuss what they see as attributes of cheese that may detract from its quality and how to avoid them.

     

    • HOT TOPIC! (Retailer/Distributor)

    Dick Roe, Atlanta Foods International

    They’re back!  Due to the success of last year’s sessions, we are hosting the Hot Topic sessions again in Madison.  Do you have a burning question you are struggling to answer on your own? You’re not alone. ACS has created this session to allow members to support one another in tackling challenging questions. Unlike other conference sessions, Hot Topic empowers attendees to guide the discussions. Yes, that’s right, discussions. Each attendee comes prepared with one question. Attendees will vote to select the top ten questions and then break into groups for facilitated discussions around those ten questions. Join us for 90 minutes of unscripted dialogue on subjects that matter most to you.

     

    Ranee May, Ph. D., University of Wisconsin – River Falls

    Scholars are available to provide one-on-one evaluations of your cheeses throughout the conference.

    Advance registration is required.

     

    SUNDAY, AUGUST 4


    STRATEGY SESSIONS
    ($25)

    9:00 am – 5:00 pm

    The new Business Strategist-in-Residence and Grant Strategist-in-Residence sessions are designed to provide professional guidance around your most critical business needs. Appointments are available on a first come, first served basis through the online conference registration process. An additional fee of $25 applies for these sessions


    ANNUAL CHEESE SALE

    11:00 am – 2:00 pm

    Support the American Cheese Education Foundation’s Cheesemaker Scholarship Fund!

    Love what you tasted at the Festival of Cheese? Don’t miss the annual Cheese Sale for your chance to score a bargain on cheeses that scored big in our 2013 Judging & Competition. Open to both attendees and the local public, this is your opportunity to buy the best cheeses made in North America at a great price. Proceeds from the Cheese Sale benefit the American Cheese Education Foundation. Cash is preferred, but credit cards are accepted.