View materials from the 2014 Annual Conference.

Conference Materials
A Cheddar & a Triple Creme Walk into a Bar by Sarah Dvorak, Sean Heather, Steve Jones, Brian Keyser
Cheese Photography and Food Styling 101 (Deep Dive) by Sharon Bice, Christine Hyatt
Cheesemaking Symbiosis: From Microbial to Local Economy by Alexandre Pellicier, Jeremy Stephenson
Cheese, Salame, and Microbes - Parallels and Discoveries by Paul Bertolli, Mateo Kehler, Benjamin Wolfe, Ph.D.
Comb Sweet Comb: Exploring a "Taste of Place" in Cheese & Honey by Darrell Corti, Amina Harris, Ph.D.; Louella Hill, Marie Simmons
Creating an American Original or Sticking with Tradition by John Antonelli, Rachel Cohen, ACS CCP; Andy Hatch, Max McCalman
Demystifying Adjunct Cheese Cultures by Trish Dawson
Do You Know GMO? by Kent Bradford, Ph.D; Jonathan Kauffman, Albert Strauss
Effective Communication, Handling, & Traceability for Retailers by Saxon Brown
FSMA Updates by Dennis D'Amico, Ph.D.; Clay Detlefsen
Full Traceability from Harvest to Plate: Developing Industry Standards from within a Trade Organization(Part One) by Michael Antee, Kate Arding, Maryanne Guichard, Terry Sawyer
Full Traceability from Harvest to Plate: Developing Industry Standards from within a Trade Organization(Part Two) by Michael Antee, Kate Arding, Maryanne Guichard, Terry Sawyer
Grant Writing for Farmstead and Artisan Cheesemaking Enterprises by Jim Gage
Responding to Higher Quality Standards: Time to Navigate Third Party Audits by Adeline Druart, Robert Frie, Stephanie Lopez
Ship or Sink: How to Successfully Ship Your Cheese to Market by Robert Aguilera, John Antonelli, Amanda Cascadden Morra, Jerry Van Sickle
So, You Want to Build a Cheese Cave? by Michael Kalish, David Mathieu, Thomas Milhoua
What is Clean? by Brian Ralph, Sue Sturman

Course Details

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