Industry experts will present on: Dairy trends & leadership perspectives Meeting consumer demand for health & wellness Advances in sustainability throughout the product chain Artificial intelligence & productivity tools Process & technology innovation New product innovations

A GATHERING OF CHEESEMAKERS, DAIRY FARMERS, AND SCIENTISTS. Two days of presentation and discussion, focused on the practices of cheesemaking and cheese milk farming, tailored to the specific interests, needs, and challenges faced by small-scale, artisan and farmstead raw milk cheesemakers.

Affinage is an art apart. This course covers the infrastructure, tools and equipment, and techniques used by French affineurs to mature all styles of cheese. Students work in the caves at Mons Fromager-Affineur alongside the Mons staff. Classroom work and experiential learning are key components.

Established in 1922, the Los Angeles international dairy competition celebrates producers of fluid milk, yogurt, butter, ice cream and cheese. This year will mark the 103rd edition of this prestigious event. Medal winners and participants are exhibited at the LA county fair.

Gain a comprehensive understanding of the scientific and technological principles of cheesemaking in this 4. 5-day course. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques.