The Dairy Plant Food Safety Workshop is designed to help dairy processing facilities improve pathogen control practices including PEM, sanitation, and sanitary design.

Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties; it is also one of the more complex and evolving areas of cheese making technology.

Brazil's cheese industry has experienced unprecedented growth and innovation in recent years. While producers in cheesemaking regions like Minas Gerais work to preserve family traditions, others - particularly in states like São Paulo and Santa Catarina - are revolutionizing how cheese is produced, marketed, and consumed in the country.

Cheesemaker Education Day is the west coast’s premier educational conference for the artisan cheese industry.

Join Vivien Straus, founder of the California Cheese Trail, as she moderates a dynamic panel discussion on how to engage the public and boost cheese sales through on-farm and creamery tours, tastings, cheesemaking classes, and other innovative approaches.