UNIVERSITY OF WISCONSIN River Falls
Artisan and specialty cheese production in Wisconsin has increased since 1999, to just over 10 percent of the total cheese currently produced in Wisconsin. Farmstead-produced bottled milks, yogurts, and ice creams have also increased impressively. To put it succinctly, the dairy industry in Wisconsin is changing rapidly on a number of fronts.
The Wisconsin Dairy Artisan Network was established to provide support and mentoring activities. It sponsors an annual Field Days event to showcase successful operations; works closely with the Department of Agriculture, Trade, and Consumer Protection (DATCP) staff in the Value-Added Office, and has been active in supporting the development of curricula on business planning and process technology for small producers. Active and potential artisan producers are spread across the state, and traditional on-campus courses are not always feasible for them.
The newly-renovated Wisconsin Cheese Makers Association (WCMA) Training Room was completed August 2019 and hosted its inaugural course at the end of that same month. WCMA is a vital partner in the Dairy Pilot Plant Renovation as well as our dairy workshops and training courses.
At UW-River Falls, the following workshops and short courses will be offered in 2020-2021. Please note that the format of courses is subject to change and some courses may be offered online due to COVID-19 safety measures. Register here.
February 10-12, 2021 (online)
February 18-19, 2021 (online)
September 16-17, 2021
March 1-5, 2021 (in-person)
September 27-October 1, 2021
*Successful course completion can lead to licensing or certification.