Tuesday, April 12 – Special Events

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8:00 A.M. – 7:00 P.M.
Registration Services Open

Location: Wisconsin Center, 3rd Floor

3:00 – 5:00 P.M.
WCMA 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.

Location: Ballroom AB Foyer, Wisconsin Center 

5:00 – 7:00 P.M.
Tetra Pak Welcome Reception

Join Tetra Pak as they kick off 2022 CheeseExpo with an elegant reception open to all attendees.

Location: Room 102, Wisconsin Center 

7:00 – 9:30 P.M.
WCMA Young Professionals Event

Join the WMCA Young Professionals for a fun evening of networking. 
Tickets can be purchased during online registration.

Location: Drink Wisconsinbly Pub, Milwaukee
Ticket Required

Wednesday, April 13

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7:00 A.M. – 6:00 P.M.
Registration Services Open

Location: Wisconsin Center, 3rd Floor

7:00 – 8:00 A.M.
Amcor Continental Breakfast

Kick off Wednesday morning with Amcor’s continental breakfast.

Location: Ballroom Foyer, 1st Floor

8:00 – 9:00 A.M.
Opening Keynote CEO Panel sponsored by KSS/RELCO: The U.S. Role in Global Dairy Sales & Sustainability

Join these leaders in the U.S. dairy processing industry as they discuss global opportunities and challenges in international sales. Krysta Harden will guide discussion on how the United States can lead in creating a sustainable dairy industry desired by consumers around the globe.

Moderator

  • Krysta Harden, President and CEO, U.S. Dairy Export Council

Panelists

  • Marshall Reece, SVP of Sales & Marketing, AMPI
  • David Lenzmeier, CEO, Milk Specialties Global
  • David Ahlem, CEO and President, Hilmar Cheese Company

Location: Ballroom, 1st Floor

Hosted by

9:00 A.M. – 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 CheeseExpo.

Hosted by Collegiate Dairy Products Evaluation Contest

Location: Room 103

9:15 – 11:00 A.M.
Wednesday Concurrent Session: U.S. Dairy Exports: Resources to Help You Grow Your Business

A complete export overview – from current market outlook to surmounting regulatory hurdles – is captured in talks from U.S. Dairy Export Council’s top staff. In addition, USDEC will display the marketing materials and programs that are winning sales worldwide with consumers, chefs, distributors and buyers.  A must-see seminar for dairy processor representatives involved in exports, marketing and sales.

Moderator

Krista Knigge, Administrator – Division of Agricultural Development, Wisconsin Department of Agriculture, Trade and Consumer Protection

Speakers

Dairy Export Market Dynamics

  • Stephen Cain, Economic Analyst, USDEC

Marketing Your Dairy Products Overseas: USDEC Programs & Resources for Dairy Ingredients

  • Terri Rexroat, VP, Global Ingredients Marketing, USDEC

Wisconsin International Agribusiness Center: Local Marketing Resources Available to WI companies

  • Lisa Stout, International Agribusiness Center/Division of Ag Development Wisconsin Department of Agriculture, Trade and Consumer Protection 

USDEC Programs & Resources for Cheese

  • Angélique Hollister, SVP, Global Cheese Marketing, USDEC

Opportunities & Pitfalls – How USDEC Helps You Navigate the Policy & Regulatory Landscape

  • Shawna Morris, SVP, Trade Policy, USDEC

Mini Export Showcase: An experiential display of USDEC worldwide marketing materials and programs.

Location: Room 201

Hosted by

9:15 – 11:00 A.M.
Wednesday Concurrent Session: Hot Topics in Cheese Research

Please join the Center for Dairy Research (CDR) cheese staff as we offer insight into recent research projects. We will discuss how CDR utilizes a toolbox approach, using various techniques and methods, to customize cheese functionality and shelf-life. One project demonstrates optimizing manufacturing efficiency when handling or converting cheese curd, and the other project looks at different options to extend cheese shelf life in some popular cheese varieties. Both options were already useful with COVID disruptions in the cheese supply chain and could be helpful in increasing cheese exports.

Moderators:

Rodrigo Ibáñez Alfaro, Associate Scientist, Center for Dairy Research

Speakers:

Rani Govindasamy-Lucey, Ph.D Distinguished Scientist, Center for Dairy Research

Hong Jiang, Researcher, Center for Dairy Research

Luis A. Jiménez-Maroto, Cheese Industry and Applications Assistant Coordinator, Center for Dairy Research

Location: Room 202

Hosted by

9:15 – 11:00 A.M.
Wednesday Concurrent Session: Winning Workforce Tools in Challenging Times

Join WCMA for a deep dive into current workforce issues and strategies for change. Dennis Winters, a nationally recognized human resources expert serving as Chief Economist at the Wisconsin Department of Workforce Development leads off with a U.S. Labor Market Analysis and Forecast. Next, leading dairy processors will join a Peer-to-Peer Human Resources Panel to describe impactful strategies to navigate the labor shortage, engage employees for maximum productivity, and embrace diversity and new workplace policies to attract and retain top talent.  The big finish: Cynthia Wentland, MBA, Certified Coach, and Founder of Intentionaleaders, LLC, will light up a Mini-Workshop – Leading Through Change – highlighting the tools and mindset you need to successfully implement shifts in workplace policies, processes, and technology.

Moderator:

Rebekah Sweeney, Senior Director, Programs and Policy

Speakers:

U.S. Labor Market Analysis and Forecast

  • Dennis Winters, Chief Economist at the Wisconsin Department of Workforce Development

Peer-to-Peer Human Resources Panel

Panelists:

  • Mara Kamat, Vice President of Human Resources, Great Lakes Cheese
  • Anne Troka, Community Development Manager, Sargento Foods
  • Michelle Steen, Human Resources Director, Ellsworth Cooperative Creamery

Mini-Workshop: Leading Through Change

  • Cynthia Wentland, MBA, Certified Coach, and Founder of Intentionaleaders, LLC

Location: Room 203

Hosted By

9:15 – 11:00 A.M.
Wednesday Concurrent Session: Cheese Technology for Artisan Cheese Manufacturers

Join us for this Artisan Track session where we will explore and learn about the cheese technologies available for artisan manufacturers. The session will address topics at every stage of the cheesemaking process, from production to packaging. Well known equipment manufacturers and industry experts will discuss traditional and new technologies in cheese manufacturing equipment, including manual and automated systems, air handling systems for aging rooms, finished cheese cutting and packaging equipment, as well as specialty packaging films and ripening papers for surface ripened cheeses.

Moderator: 

Andy Johnson, Licensed Cheesemaker; Cheese Industry & Applications Assistant Coordinator and Wisconsin Master Cheesemaker Program Coordinator, Center for Dairy Research

Exploring Automation and Artisan Cheese Manufacturing Equipment

  • Pere Cullell, Tecnical, Spain
  • Amelie Curis, Fromagex, Canada

Understanding and Reviewing Current Technology of Plastic Cheese Molds

  • Miguel Rolo, Busqui, Spain

Creating the Correct Aging Room Environment for your Cheeses

  • Frédéric Lafforgue, Air Quality Process, France
  • Séverine Dolci, Air Quality Process, France

Technical Considerations for Packaging your Surface Ripened Cheese

  • Philippe Beyssier, Brodart, France

Cheese Cutting and Packaging Equipment Solutions for the Artisan

  • Marty Juneau, HART Design & Manufacturing, USA

Overview of Technologies at the Center for Dairy Research

  • Andy Johnson, Center for Dairy Research, USA

Location: Room 101

11:15 – 12:00 P.M.
Keynote General Session:

All attendees are welcome to attend this live address from America’s dairy export leader, Krysta Harden, President and CEO of U.S. Dairy Export Council. Krysta led top CEOs through a discussion this morning, and now she has the platform to share a vision of America’s opportunity to lead the world in dairy exports from a nation that the world admires as the leader in sustainable agriculture. Exports are the U.S. dairy industry’s present and future, and a clear vision of how the United States can stand above its peers could unite our manufacturers and marketers around common goals and outcomes.

Moderator:

John Umhoefer, Executive Director, Wisconsin Cheese Makers Association

Keynote Speaker:

  • Krysta Harden, President and CEO, U.S. Dairy Export Council

 

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. – 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

3:30 – 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 – 7:30 P.M.
Chr. Hansen Reception & Championship Cheese Auction

Chr. Hansen hosts a highlight of CheeseExpo. Energetic and fun, this reception features the Auction of gold-medal cheeses, butters and more from the 2022 World Championship Cheese Contest. Grab a bidding paddle and support WCMA industry training programs, scholarships and our ongoing support for dairy universities.

Location: Ballroom, 1st Floor

Thursday, April 14

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7:00 A.M. – 6:00 P.M.
Registration Services Open

Location: Wisconsin Center, 3rd Floor

8:00 – 9:15 A.M.
WCMA Recognition Breakfast exclusively sponsored by DSM Food Specialties

WCMA Recognition of Cheese Industry Leaders

All attendees are invited to celebrate the achievements of industry greats.  WCMA is proud to honor leaders who have built the U.S. cheese industry, featuring recipients of:

  • WCMA Life Member Award
  • WCMA Luminary Award
  • WCMA Cheese Industry Champions
  • WCMA Distinguished Service Award
  • WCMA Babcock Award
  • WCMA Vanguard Award

Location: Ballroom, 1st Floor

WCMA Recognition Breakfast exclusively sponsored by DSM Food Specialties
9:30 A.M. – 12:00 P.M.
Thursday Concurrent Session: Hot Topics in Food Safety Success

The Innovation Center for U.S. Dairy and CDR will lead three informative Dairy Food Safety sessions 1) How to Build/Improve your Food Safety Culture, 2) Best Practices in Foreign Material Controls, and 3) Recent Research finding in the control of Listeria. 

Moderator:

Tim Stubbs, SVP Food Safety and Product Research, Innovation Center for U.S. Dairy

Building a Successful Food Safety Culture

What people believe, do, and hold each other accountable for drives behaviors. Focusing on your “culture” is an effective way to ensure food safety and quality.  You’ll hear from Lone Jespersen, a leading global expert in Food Safety Culture, followed by an industry panel with practical advice about what has worked in the real world. 

Speakers:

  • Tim Stubbs
  • Lone Jespersen, Principle, Cultivate Food Safety
  • Jeremy Travis, Vice President of Quality & Technical Services, Hilmar Cheese
  • Karen McCarty, Vice President Quality Assurance, Agropur USA
  • Amber Albrecht, Director of Quality, First District Association

Foreign Material Prevention

This session will review three pillars of an effective foreign material control program followed by a panel of industry experts sharing their experiences and best practices on foreign material mitigation.

Speakers:

  • Alex O’Brien, Food Safety & Quality Coordinator, Center for Dairy Research
  • Dave Wentz, Sr. Operational Quality Manager, Sargento Foods
  • Rob Shumaker, Sr. Manager Food Safety and Laboratory, Great Lakes Cheese
  • Jeremy Travis, Vice President of Quality & Technical Services, Hilmar Cheese
  • Robert Rogers, Sr. Advisor for Food Safety & Regulations, Mettler Toledo

Recent Research Findings in the Control of Listeria

Dr. Glass will share recent findings on control measures for cheese manufacturing environments.  Her presentation will cover aspects of acid type and pH in fresh cheese, the use of hydrogen peroxide in brine systems and development of an application to easily apply thermization heating to cheese milk.

Speakers:

  • Chad Galer, VP Product Research and Food Safety, Innovation Center for US Dairy
  • Dr. Kathy Glass, PhD, Associate Director, Food Research Institute, University of Wisconsin-Madison

Location: Room 201

Hosted by

9:30 A.M. – 12:00 P.M.
Thursday Concurrent Session: Hot Topics in Quality Cheesemaking

Center for Dairy Research will breakdown a range of topics that challenge consistent production of high-quality cheese. Quality challenges include bitterness, acidity and calcium lactate crystal formation in aged cheeses, bacteriophage growth and infection of starter cultures and salt brine management.

Moderator:

Rodrigo Ibáñez Alfaro, Associate Scientist, Center for Dairy Research

Speakers:                    

  • John Jaeggi, Cheese Industry and Applications Coordinator, Center for Dairy Research                     
  • Rebecca Hohlstein, Cheese Industry and Applications Assistant Coordinator, Center for Dairy Research
  • Dean Sommer, Cheese and Food Technologist, Center for Dairy Research          
  •  

Location: Room 202

Hosted by

9:30 A.M. – 12:00 P.M.
Thursday Concurrent Session: Creating an Effective Cheese Grading Program

Moderator

Luis A. Jiménez-Maroto, Cheese Industry and Applications Assistant Coordinator, CDR

Speakers

Some Context: Cheese Grading and Why an Effective Program is Necessary

  • Dean Sommer, CDR

Grading Definitions and Methods

  • Mike Pederson, Chief Grader, Wisconsin Department of Agriculture, Trade and    Consumer Protection

Aspirations: What Would Building an Effective Program Look Like?

Brandon Prochaska, Sensory Coordinator, CDR

Actions: Next Steps, Practical Considerations & Traps to Avoid

  • Brandon Prochaska, Sensory Coordinator, CDR

Closing Workshop: Hands on Grading Practice with Attendees

Location: Room 101

 Hosted by

11:00 A.M. – 4:00 P.M.
Exhibit Floor Open

Location: Wisconsin Center, 3rd Floor

View the Exhibit Floor here.

11:30 A.M. – 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

4:30 – 5:30 P.M.
World Champions Reception exclusively sponsored by IFF

Join as winners gather to celebrate success in the 2022 World Championship Cheese Contest

Location: Ballroom Lobby, 1st Floor

5:30 – 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.
Tickets are available during registration.

Location: Ballroom, 1st Floor

8:30 P.M. – Midnight | Hilton Hotel
Custom Fabricating & Repair Afterglow Reception

Relax and enjoy music and treats as we close the 2022 CheeseExpo hosted by Custom Fabricating & Repair, Inc.

Location: Hilton Hotel Crystal Ballroom

Hosted By
Wisconsin Cheese Makers Association Center for Dairy Research
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