Acs Explores The Art Of Cheesemaking Annual Conference In Milwaukee

What better place than America's Dairyland to host the annual conference of the American Cheese Society? The ACS group will gather in Milwaukee from July 22-24 for a program built around the theme "From Farm to Market." The Milwaukee Hilton City Center will host the cheesemakers, retailers, distributors, restaurateurs and cheese enthusiasts who will gather to examine the various practices and issues involved with cheesemaking as well as its role in American culture.

Workshops and presentations held throughout the conference include a variety of educational and commercial topics such as retail procedures, marketing and public relations, manufacturing practices, crisis management, distribution, farming, government and safety regulations, food pairing, organics and cheese naming.

Session highlights include Trends in Specialty Cheese Retailing featuring a panel of experts who will discuss strategies for product selling and marketing in the specialty retail environment; Cuisines & Cheese of the Heartland, which will provide insight from an expert panel of regional chefs and will be moderated by cookbook author Paula Lambert, owner of the Mozzarella Company, in Dallas; and artisan cheesemakers will team with brewers who will examine Craft Beers, Hard Ciders & Artisan Cheese - Perfect Pairings during a hands-on discussion and pairing experience.

Chef John Folse, one of the country's premier culinary entrepreneurs and founder of an internationally renowned cooking school in Gonzales, La., will provide the keynote address. The winner of numerous awards for his innovative business savvy, Chef Folse has recently added cheesemaker to his list of accomplishments and will discuss his journey from inauspicious beginnings to becoming one of the country's most respected culinary pioneers.

This year's conference also features a choice of "Seminars on the Road" which explore different facets of the local cheesemaking industry. Grass Dairying travels to Krusen Grass Farm to study organic dairy amid the rotational grazing pastures; In-Store Insights tours Larry's and Sendik's specialty foods stores to learn about storing and merchandising cheese, training staff and educating customers on artisan and specialty cheeses; and Farmstead Cheesemaking: Crave's Unique Model provides an in-depth look at one of the countrys largest farmstead cheesemaking operations by touring the site and offering insight into the Crave family's start-up process and business model.

Judging for the 21st American Cheese Society Competition also takes place during the conference. Considered one of the world's most influential and prestigious competitions in recognizing the art of artisanal and specialty cheesemaking, the American Cheese Society's annual judging competition seeks to showcase the best in American cheeses.
The competition brings 18 expert cheese evaluators together from across the United States to select the finest cheeses in 22 classes and 70 subcategories. Cheeses are judged not only upon their technical merits, but aesthetic judges also rate cheeses on flavor, aroma and texture. Last year, a record 615 entries competed in the judging competition for "Best of Show."
Cheese enthusiasts will get the chance to sample over 600 cheeses, which will include the 2004 American Cheese Society award and "Best of Show" winners. Tickets to this cheese lovers' paradise are $60 and may be purchased through the ACS Web site, www.cheesesociety.org or in Milwaukee at Larry's Market, located at 8737 Deerwood Drive, beginning June 7th. For more information, call the market at 414-355-9650

Festival of American Cheeses
Saturday, July 24
Milwaukee Hilton City Center
6:00 - 9:00 p.m

The American Cheese Society's upcoming visit to Milwaukee has inspired the new Brady Street Artisan Food Festival. Brady Street will