The Wisconsin Master Cheesemaker® Program honored three new and four returning Masters during the April 18 WCIC awards ceremony.
CDR and the Wisconsin Cheese Makers Association joined in co-hosting WCIC, April 17-18, 2013 in La Crosse, Wisconsin. More than 1,400 U.S. dairy and cheese industry staff were in attendance for two days of sessions, expos and more.
It is estimated that Americans consume nearly 100 acres of pizza per day, one of the main ingredients being cheese. So, when Discover Wisconsin decided to investigate “the anatomy of pizza,” they made it a point to visit the Wisconsin Center for Dairy Research (CDR) where they discovered some of the secrets behind pizza’s most delicious ingredient.
John Jaeggi, Cheese Industry & Applications Coordinator for the Wisconsin CDR introduces Discover Wisconsin host, Emmy Fink, to the joys of mozzarella production.
What's Inside:♦ Wisconsin and Smári, Innovating for Success
♦ Cultured Dairy Products Short Course
♦ Color Defects in Cheese
♦ Control of Cheese Mites during the Aging Process
♦ CDR Building Update
♦ Whey Clinic: Colored Whey Powder
♦ Thank you to WCIC Attendees