Webinars | Personal Development | Professional Resources

Dairy & Cheese

Discover Paysan Breton, the Cooperative Dairy Brand From Brittany, France In 1969, in the heart of Brittany, west of France, dairy farmers gathered with a collective desire to showcase their production in high-quality products and preserve their region’s expertise.

Dairy Industry Report Join Mike McCully of McCully Consulting as he offers his insights and perspectives on the state of the dairy industry. Among topics that will be covered are a...

The Amish Flavor Connection By adhering to centuries-old traditions, the old world meets the new with the Amish community’s focus on sustainable agriculture and ingredient innovation to meet consumer demand for bold and exciting flavors while taking care of our planet.

Parmigiano Reggiano: Awakening the Senses and Driving Growth Join Eugenio Perrier for category specific insights and strategies to help Parmigiano Reggiano create greater value in the deli section.

Your Dairy Case - What is in Store for 2024? After a year of lower dairy prices - what is on tap for 2024? It looks like markets are more balanced and milk off the farm is not keeping up - what could cause prices to move higher later this year? Take a look at...

Cave Aged Comte, From the Forts of Napoleon and 4th Generation Family Arnaud Join Franck Arnaud, Innovation Project Manager @ JuraFlore in this exclusive webinar and uncover the rich history and legacy of the Arnaud family business...

The Transition of Small Wisconsin Cheese Factories to Specialty and Artisan Over the years, the cheese industry has witnessed remarkable innovation, transforming traditional production methods and diversifying product offerings.

Certified in Cheese Join Nathan Aldridge, Education Manager for Gourmet Foods International, as he shares how one becomes a Certified Cheese Professional® or a Certified Cheese Sensory Evaluator® with the American Cheese Society. He will share the qualifications...

Dairy Market Outlook for 2024 Uncover the Future of Dairy with Mike McCully! Join our exclusive webinar for a 2024 industry preview. Mike delves into vital topics: dissecting milk production, forecasting feed costs, unveiling 2024 price...

Fromagerie Guilloteau - The “Better Bries” From the French Countryside Since 1981, the unique savoir faire of the French dairy Fromagerie Guilloteau has brought delicious double and triple cream recipes to the USA.

Growth of Cheese Internationally It is exciting to see exports of USA and specifically Wisconsin Cheese grow double digits over the last few years. Rick will go into more detail regarding the markets leading the way and the types of cheeses that are resonating with international consumers.

Cheese State University: Tour the Ivy League of Cheese Education Join Dean of Mongers, Molly Browne, to learn more about Cheese State University, a new training and education program created by Dairy Farmers of Wisconsin for cheesemongers and other cheese...

Alternative Dairy and Meat - From Precision Fermentation to Cellular Agriculture Alternative proteins are becoming more prevalent in the grocery aisle as food startups and companies continue to develop new products...

Fromagerie Agour: Cheeses of the Past, For the Future – Discover the Last Independent Dairy in the Basque Country How does tradition and the food of the past fit into the future and the challenges that...

The 3rd Quarter Dairy Outlook Join Mike McCully of The McCully Group for this special Friday presentation as he offers his insights and perspectives on the state of the dairy industry. Among topics that will be covered...

Gouda: Start to Finish Join Marieke Penterman of Marieke Gouda as she discusses how she got started and how her process is controlled from start to finish. Flavor really starts with the milk!

Theory and Practice: The Story of the Wisconsin Master Cheesemaker Program Learn about the rigorous standards and requirements to become a Wisconsin Master Cheesemaker, hear how the program protects and promotes Wisconsin...

A Virtual Tour of The National Historic Cheesemaking Center Escape to America’s Dairyland with a virtual visit to the National Historic Cheesemaking Center Museum located in the heart of cheese country. Monroe, known as the “Gateway to Cheese Country” and the...

The 2nd Quarter Dairy Outlook in 2023 Join Mike McCully of The McCully Group as he offers his insights and perspectives on the state of the dairy industry. Among topics that will be covered are...

Exploring Cellular Dairy: Challenging the Norm Join us for a presentation with The Helmsman Group, who has been in the food and beverage CPG business for over 25 years, with a proven track record of delivering products that excel in creativity and profitability.

Virtual Tasting Webinar: Protected Cheeses of Europe When Trevor Thomas, Sr. Manager of Retail Merchandising & Training at Lactalis American Group learned that his employer was one of the greatest producers of Protected (PDO) Cheeses...

Circana Dairy Spotlight Join industry expert John Crawford, VP of Client Insights - Dairy at Circana, for a conversation reviewing the latest dairy trends report. John will share the performance drivers and key takeaways of that months’ performance

IDDBA Mixes for the Senses How to Build a Cheese Board: 5+5 Rule = Perfect 10! Join Linda Avila Vice President of Retail Business Development Presenture and Reginald Pearson Perishables Buyer Spec's Finer Foods as they review how to...

IDDBA Virtual Meat and Cheese Pairing and Tasting Experience: German Meats and Norwegian Specialty Cheeses. A Match Made in Heaven Join us for a virtual meat and cheese pairing and tasting experience featuring German...

Safe Storage Temperatures for Cheese Alex O'Brien, Dairy Safety and Quality Coordinator with UW Madison Center for Dairy Research will review how cheese varieties such as Cheddar, Parmesan, Gouda, and...

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