Join the American Cheese Society and Dr. Sam Alcaine from the International Dairy Foods Association for an informative webinar on the latest updates regarding Avian Flu H5N1. Experts will discuss recent outbreaks, transmission patterns, prevention strategies, and response efforts.

Join us for a webinar, “Tips for Bolstering Dairy Foods Businesses Through Successful Third-Party Audits,” hosted by NC State University! Learn some tips for passing audits such as Supplier Assurance, SQF, and more. Time will be reserved for participants to ask questions. Panelists Include:

Lynette Johnston, Ph. D.

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.

This five-day hands-on course offers instruction on basic dairy chemistry and composition, milk microbiology, starter cultures and the manufacture of a variety of cheeses. This course is suitable for the beginning cheesemaker, or anyone interested in gaining more knowledge in cheesemaking technology.

The Hazard Analysis of Critical Control Points (HACCP), is a three-day hands-on workshop that will be taught by certified instructor(s) with extensive experience in food safety training.