Education influences retail cheese channel
I believe that education is the nucleus of the specialty cheese market. It is a world that is still surrounded by an air of mystery, and in fact, somewhat intimidating to many people, even though cheese consumption in the U.S. stands at an all-time high with per capita cheese consumption over 38 pounds annually.
Education is a “grate” way for Dairy Farmers of Wisconsin (DFW) to create advocates for Wisconsin cheese through the retail channels as, per IRI, 25% of grocery store cheese sales are handled by trained deli or specialty department staff.
Consumers often come to the cheese counter seeking information. In order to sell cheese, it’s important for great deli staff to have a depth of cheese knowledge from the farm gate to the cheese vat and they must be able to educate customers about cheese. Retail counter staff and cheesemongers are the people in that role, working to share their knowledge and entice shoppers to fill their
Master cheesemakers add value to milk
From making Swiss cheese in copper kettles as a teenager to owning a specialty cheese factory, my lifelong career in Wisconsin s dairy industry has taught unforgettable lessons. To be a successful cheesemaker, start with high-quality milk, never stop learning, and take advantage of opportunities like the Master Cheesemaker Program!
Exclusively Wisconsin The Master Cheesemaker Program is a series of rigorous education courses for experienced cheesemakers created 26 years ago by the Center for Dairy Research, University of Wisconsin-Extension, and Dairy Farmers of Wisconsin (DFW). The program has helped me stay on top of my cheesemaking game.