Join North America’s Largest Cheese, Butter and Whey Processing Expo
Exhibits are FREE to Dairy Processors

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About CheeseExpo

 

A gathering of over 4,000 cheese industry leaders, suppliers, marketers and more will gather to share information about the latest in cheese technology, new products, whey opportunities, product safety, marketing and additional issues affecting our industry. Nowhere else in the world will you find the collection of cutting-edge cheesemaking equipment, business insight, and networking opportunities that CheeseExpo delivers.

Your hosts Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR) promise an exciting event.

Wisconsin Center

 

Milwaukee, Wisconsin

Vibrant, fun and forward-thinking, Milwaukee continues to look to the future while cherishing its past, ensuring quality of life and opportunities for residents and a warm, welcoming destination for visitors from all over the world.

Exhibit

 

CheeseExpo Exhibit Floor is Sold Out

Contact WCMA with any questions or to be added to the waitlist. Interested exhibitors can view the Exhibit Information tab for more information. Current exhibitors can find additional resources below.

Event Schedule

Tuesday, April 14

9:00 a.m. to 7:00 p.m.
Registration Services Open

Location: Wisconsin Center, 3rd Floor

3:00 - 5:00 p.m.
Workforce Connections Job Fair

Workforce Connections Job Fair

Meet the industry’s next generation at WCMA’s Workforce Connections Job Fair. Dairy processors and manufacturers will highlight job opportunities and students will share their resumes.  Learn more, contact Wisconsin Cheese Makers Association at 608-286-1001.

5:00 - 7:00 p.m.
Tetra Pak Welcome Reception

Tetra Pak Welcome Reception

Join Tetra Pak as they kick off 2020 CheeseExpo with an elegant reception open to all attendees.

Read more

7:00 PM to 9:30 PM
WCMA Young Professionals Event

WCMA Young Professionals Event

Join the WMCA Young Professionals for a fun evening of networking.

 

Wednesday, April 15

7:00 a.m. to 5:30 p.m.
Registration Services Open

Location: Wisconsin Center, 3rd Floor

7:00 - 8:30 a.m.
Amcor Continental Breakfast

Amcor Continental Breakfast

Kick off Wednesday morning with Amcor’s continental breakfast.

Location: Ballroom Foyer, 1st Floor

More Info

8:00 - 9:15 a.m.
RELCO Opening Keynote Panel: A Long-Range Vision for Dairy

RELCO Opening Keynote Panel: A Long-Range Vision for Dairy

Wisconsin Center Ballroom

Investing in dairy infrastructure requires at least a 25-year vision of the course the dairy industry will chart with its consumer and among its competitors. Dairy leaders and disruptors offer a long-range look at the future of our industry.

Moderator: Prof. Marin Bozic, PhD Agricultural Economics, University of Minnesota

Panelists:

Secretary Tom Vilsack, President & CEO, U.S. Dairy Export Council

Ryan Pandya, CEO, Perfect Day

Additional speakers invited

 

Sponsored by Relco

More Info

8:00 a.m. to 1:00 p.m.
Collegiate Dairy Products Evaluation Contest

Watch the action: Dairy students from colleges across the U.S. compete for top honors in assessing several dairy product categories. Visit the next generation of dairy industry leaders at the CheexeExpo.

Hosted by Collegiate Dairy Products Evaluation Contest

Location: Room 103

9:30 a.m. - noon
Seminar: Milk Policy, Pricing and Procurement in a Changing Dairy Environment

ROOM 101

As farm size grows and dairy processing consolidates, milk procurement and the relationship between producers and processors is modernizing and evolving.  At the same time, federal dairy policy and aging milk pricing formulas need improvement to catch up to the pace of change.

Moderator:  Prof. Marin Bozic, PhD Agricultural Economics, University of Minnesota

 
Segment 1: Milk Policy & Pricing

Panelists:

Sue Taylor, VP Dairy Economics & Policy, Leprino Foods Company

Prof. Mark Stephenson, PhD, Directory of Dairy Policy Analysis, University of Wisconsin

Bill Schiek, PhD, Executive Director, Dairy Institute of California

James De Jong, Dairy Economics & Risk, Glanbia Nutritionals

 
Segment 2: Milk Procurement

Panelists:

Jason Mischel, VP Sales & Procurement, Valley Queen Cheese Factory

James De Jong, Dairy Economics & Risk, Glanbia Nutritionals

Additional speakers invited

 

Hosted by Wisconsin Cheese Makers Association

9:30 a.m. - noon
Seminar: After the Make: The Role of Brines and Curing in Quality Cheesemaking

ROOM 202

Making a fresh, pressed cheese is only the beginning of the quality journey for your products. Center for Dairy Research staff and expert guests take on the care and safety of brines, as well as mold control during cheese aging.

 

Segment 1: Better Brining

Validation of the Microbiological Safety of Cheese Brines

Kathy Glass, Associate Director, Food Research Institute

Best Practices for Cheese Brines

Dean Sommer, Cheese & Food Technologist, Center for Dairy Research

Salt Options, Salinity and Mistake-Free Brining

Janice Johnson, Technical Service Advisor, Cargill Salt

 

Segment 2: Mold Control

The Practical Side of Mold Control

John Jaeggi, Cheese Industry & Applications Coordinator, Center for Dairy Research

Mold Control in 640-lb Cheeses Expert Panel

Dean Sommer, CDR, Moderator

Steve Krause, Cheese Consultant, Formerly with Tosca

Sandy Toney, Director Quality Assurance, Masters Gallery Foods

Jeff Kornacki, President and Senior Technical Director, Kornacki Microbiology Solutions, Inc.

 

Hosted by Center for Dairy Research

9:30 a.m. - noon
Seminar: Dairy Sustainability in the Brave New World

ROOM 203

Demonstrating dairy’s sustainability is no longer optional for success in today’s global marketplace. It’s become a key purchase factor for consumers, a rallying cry for advocacy groups, and a point of both pressure and differentiation for brands. As a result, it’s more critical than ever for our dairy community to be confident in what we’ve accomplished to date and where we are headed in the future. In this session, we share sustainability perspectives, perceptions and science from critical voices along our stakeholder chain. We’ll also provide you with tips on how to effectively communicate dairy’s sustainable nutrition story.

 

Introduction to Dairy Sustainability  

Lisa Watson, Innovation Center for US Dairy

Consumer Perspectives on Sustainability

The Hartman Group

Myths and Facts:  Dairy’s Real Sustainability Story

Lisa Watson, Innovation Center for U.S. Dairy

Global Implications, Reporting, and the Dairy Stewardship Commitment

Speaker invited

Panel Discussion: How to Effectively Communicate Dairy’s Sustainable Nutrition Story

Processor and Cooperative sustainability leads

 

Hosted by The Innovation Center for U.S. Dairy

9:30 a.m. - noon
Seminar: New Tools for Marketing Specialty Cheese and Dairy Ingredients Worldwide

Speakers invited

 

Hosted by U.S. Dairy Export Council and DATCP

 

11:00 a.m. - 5:00 p.m.
Exhibit Floor Open

Location: Wisconsin Center, 3rd Floor

View the Exhibit Floor here.

11:30 a.m. to 1:00 p.m.
Complimentary Lunch

A delicious complimentary lunch is available as you explore the CheeseExpo Trade Show Floor.

Hosted by Wisconsin Cheese Makers Association

Location: Exhibit Hall, 3rd Floor

12:30 to 4:30 p.m.
Ideas Showcase Presentations

Ideas Showcase Presentations

Concise 15-minute presentations from industry supply partners showcase the latest technology and innovations in the dairy industry.

Location: Exhibit Hall, 3rd Floor

More Info

3:30 to 4:30 p.m.
Collegiate Contest Awards Ceremony

Students and teams earn awards for their dairy grading skill on stage in the exhibit hall.  Listen for the cheering!

Hosted by Collegiate Dairy Products Evaluation Contest

Location: Ballroom, 1st Floor

5:00 to 7:30 p.m.
Chr. Hansen Reception & Auction of Champion Cheeses

Chr. Hansen Reception & Auction of Champion Cheeses

Chr. Hansen hosts a highlight of CheeseExpo. Energetic and fun, this reception features the Auction of gold-medal cheeses, butters and more from the 2020 World Championship Cheese Contest. Grab a bidding paddle and support WCMA industry training programs, scholarships and our ongoing support for dairy universities.

Hosted by Chr. Hansen

Location: Ballroom, 1st Floor

More Info

Thursday, April 16

7:00 a.m. - 6:00 p.m.
Registration Services Open

Location: Wisconsin Center, 3rd Floor

8:00 to 9:15 a.m.
WCMA Recognition Breakfast exclusively sponsored by DSM Food Specialties

WCMA Recognition Breakfast exclusively sponsored by DSM Food Specialties

BALLROOM, 1st FLOOR

All attendees are invited to celebrate the achievements of industry greats.  WCMA honors leaders, cheesemakers, suppliers, and educators that have built the U.S. cheese industry.

 

Roger Krohn will receive the Association’s highest honor: the WCMA Life Member Award

Max Gonzenbach, Rudy Nef, and Wilbur Nielsen will be recognized as the 2020 WCMA Cheese Industry Champions

David Carpenter and Dick Groves will receive the WCMA Distinguished Service Award

Dr. Floyd Bodyfelt and Dr. Norm Olson will receive the WCMA Babcock Award

Carl Buell and Tom Everson will receive the WCMA Vanguard Award

 

More Info

9:30 a.m. - noon
Seminar: Water Reuse, Recycling and Conservation in Dairy Plants

ROOM 101         

Water conservation and reuse is great for the environment, great for conserving costs and great for reducing outflow to wastewater treatment systems. Experts offer advice as dairy processors large and small adopt water conservation goals.

 

Moderator: John Umhoefer, Executive Director, Wisconsin Cheese Makers Association

Speakers:

Regulatory Clarity on Water Recycling and Reuse in Dairy Plants

Tim Anderson, Dairy Section Chief, Division of Food and Recreational Safety

Wisconsin Department of Agriculture, Trade and Consumer Protection

 

Processor Perspective on Benefits of Water Conservation

Pat Cardiff, Senior Environmental Manager, Grande Cheese Company

 

Reclamation, Reuse of Water from Dairy Plant Wastewater Streams

Evoqua speaker invited

 

Sustainability Gains with Financial Payback – Developing a Holistic Roadmap for Water Conservation and Reuse in your Operation

Brett Robison, Strategic Business Leader and Kody Phillis, Industry Consultant, Food & Beverage, U.S. Water, a Kurita company

 

Managing Water Streams to Reduce Wastewater Treatment Volumes

Jeff VanVoorhis, VP Symbiont

 

Hosted by Wisconsin Cheese Makers Association

9:30 a.m. - noon
Seminar: Artisan Track: Creating the Ideal Conditions for Affinage

ROOM 102DE

From surface flora to air handling, this session will address all of the important conditions needed to create that perfect artisan cheese.  Learn about different conditions for different rinds, hear an Affineur’s thoughts on best practices and catch an update on the affinage caves in the new CDR building.

Speakers:

Understanding Surface Flora, Molds, Yeasts and Bacteria

Olivier Laurin, Lallemand Specialty Cultures

Air Quality: Create the Correct Aging Room Environment for your Cheeses

Air Quality Process (speaker invited)

Affinage: Best Practices for Ripening Cheese

Eric Meredith, Fromaginary

Packaging: Technical Considerations for Packaging your Cheese

Phillippe Beyssier, Brodart Packaging

 

Hosted by Center for Dairy Research

9:30 a.m. - noon
Seminar: WCMA Dairy Products Grading Clinic

ROOM 103       

Refresh your product grading skills! Expert graders and contest judges will lead a structured clinic in evaluating multiple cheeses, butter and dairy ingredients.

 

Hosted by Wisconsin Cheese Makers Association

9:30 a.m. - noon
Seminar: Dairy Manufacturer Panels: How We Made the World our Customer

Speakers invited

 

Hosted by U.S. Dairy Export Council and DATCP

9:30 a.m. - noon
Seminar: Where Efficiency Meets Excellence: Maintaining Quality in Modern Manufacture

ROOM 202         

Center to Dairy Research staff will guide industry to the intersection of optimal efficiency and optimal quality – the sweet spot that meets customers’ needs and your bottom line.

 

Segment 1: Cheese Yield and Efficiency  

Calculating to Optimize Cheese Yield

Mark Johnson, PhD, Distinguished Scientist, Center for Dairy Research

Maximizing Cheese Yield Efficiency at the Vat

John Jaeggi, Cheese Industry & Applications Coordinator, Center for Dairy Research

 

Segment 2: Conquering Defects in Cheese & Whey Expert Panel

CDR Experts: Mark Johnson, Gina Mode – Assistant Coordinator, Cheese and Industry Applications;  KJ Burrington – Dairy Ingredients, Beverages and Cultured Products Coordinator, Marianne Smukowski – Dairy Safety & Quality Coordinator, Karen Smith, PhD – Dairy Processing Technologist

 

Hosted by Center for Dairy Research

9:30 a.m. - noon
Seminar: New Findings and Guidance for Pathogen Control

ROOM 203

The Innovation Center for U.S. Dairy convenes dairy industry experts to develop and share best practices.  In this session, they will share the latest guidance on pathogen controls for cheese and whey manufacturing plants including a deeper dive into food safety practices for brine systems.

 

Welcome & Introduction

Tim Stubbs, Innovation Center for US Dairy

New Guidance Document: Best Practices to Control Listeria, Salmonella, and Cronobactor in Cheese and Whey Production

Chad Galer, Innovation Center for US Dairy

Research Updates: Controlling Listeria in Cheese Production

Dr. Kathy Glass, UW Food Research Institute

Design Considerations and Cleanability of Brine Systems

Speaker invited

Controlling Pathogen Risks in Cheese Brines, an Artisan Cheese Perspective

Larry Bell & Jim Mueller, Consultants

Microbial Monitoring of Brine Systems  

Vickie Lewandowski, Saputo USA

Panel Discussion Q&A on Pathogen Controls in Brine Systems

All Speakers

 

Hosted by The Innovation Center for U.S. Dairy

11:00 a.m. - 4:00 p.m.
Exhibit Floor Open

Location: Wisconsin Center, 3rd Floor

View the Exhibit Floor here.

More Info

11:00 a.m. to 1:00 p.m.
Complimentary Lunch

A delicious complimentary lunch is available as you explore the CheeseExpo Trade Show Floor.

Hosted by Wisconsin Cheese Makers Association

Location: Exhibit Hall, 3rd Floor

12:30 to 3:30 p.m.
Ideas Showcase

Ideas Showcase

Concise 15-minute presentations from industry supply partners showcase the latest technology and innovations in the dairy industry.

Location: Exhibit Hall, 3rd Floor

More Info

4:30 to 5:30 p.m.
Champions Reception

Join as winners gather to celebrate success in the 2020 World Championship Cheese Contest

Location: Ballroom Lobby, 1st Floor

5:30 to 8:00 p.m.
World Champions Awards Banquet

A night to remember for dairy craftsmen from across the world. A must attend for everyone with a passion for the dairy industry.

Location: Ballroom, 1st Floor

8:30 p.m. to Midnight
Custom Fabricating & Repair Afterglow Reception

Custom Fabricating & Repair Afterglow Reception

Relax and enjoy music and treats as we close the 2020 CheeseExpo hosted by Custom Fabricating & Repair, Inc.

Location: Hilton Hotel Crystal Ballroom

More Info

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