New this year are entry classes for sour cream, low fat sour cream, and cultured dairy dips, reflecting industry feedback and growth in these sectors. Entries across a total of 117 distinct categories will be judged on characteristics such as flavor, body, texture, salt, color, finish, and packaging. …
More than three dozen dairy businesses located across the upper and lower Midwest are receiving Dairy Business Builder grants totaling $3.2 million in allocated funding. The grant program is administered by the Dairy Business Innovation Alliance (DBIA), a partnership between the Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR) at the University of Wisconsin-Madison. …
Cheese usage is growing, cheese production is booming and your cheese trade association is expanding to match the success. …
As June Dairy Month approaches, the Wisconsin Cheese Makers Association (WCMA) presented its third annual Cheese Champion awards to seven federal and state lawmakers for their efforts to support and advance the dairy processing industry. …
Meeting the needs of a growing membership, Wisconsin Cheese Makers Association has completed elections to fill seven new Board of Directors seats. In addition, WCMA officers were selected to assume leadership in the Association’s upcoming fiscal year. …
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