Cheese Makers’ Resource Conference 2018

AudienceThe Cheese Makers’ Resource Conference is an annual 2-day event for cheese artisans of all skill levels. The conference has a variety of activities, including workshops, one-on-one sessions, opportunities to taste cheese, and an Evening of Cheese event. Over 100 cheese professionals from across the country attend this conference. Come to meet other cheese makers, sharpen your skills, and taste lots of great cheese!

The Cheese Makers' Resource Conference is sponsored by Agri-Service LLC, of Hagerstown, Maryland. Agri-Service manufactures the Dairy Heritage line of milk processing equipment, designed especially for small to medium-size processing plants. Agri-Service also provides a full line of new, used, and rebuilt equipment solutions.


Topics and Speakers

AudienceWorkshop topics cover a broad variety of subjects related to cheese making. The conference includes a number of breakout sessions, where you have up to 4 topics to choose from. Also, some workshops run in multiple sessions, so there is more time to cover the topic in detail.

Click here for an agenda with a full list of topics.

Our speakers come from all over the cheese making industry. Their backgrounds include marketing, cultures, cheese making, sanitation, and judging for ACS.

Click here for more information about our speakers.


Food Safety Track

In the 2018 conference, we are offering a Food Safety topic track. Come to these topics to learn about compliance with the Food Safety Modernization Act (FSMA)! This is an open help session with two food safety experts – use it to your advantage.

Click here for more information about the Food Safety track.


Alpine Cheeses by Jeremy Stephenson

This year, we are adding an Alpine Cheese track, taught by Jeremy Stephenson. Jeremy comes from Farms for City Kids in Vermont, where he is cheese maker of the award winning artisanal Tartentaise and Reading cheeses. Most recently trained by a master cheese maker from France in the production of Tarentaise, he also completed training at VIAC and has served as President of the Vermont Cheese Council. Join us to learn more about Alpine cheeses!


Hands-On Cheese Making

AudienceJoin our Hands-On Cheese Making class to get your hands in the vat and help make cheese! If you are a new employee or a beginning cheese maker, this class will help you to learn basic cheese making skills.

Hands-On Cheese Making begins with two preparatory workshops on Tuesday afternoon (the first day of the conference). The highlight of the class is the cheese making session, which runs from 7:00 am until 12:00 pm on Wednesday.

Because of the popularity of Hands-On Cheese Making, we will run an additional class on Thursday, February 15, if there is enough enrollment. Each class has limited space - be sure to sign up early if you want to attend.

Hands-On Cheese Making is taught by Ranee May, a cheese making and milk quality consultant from Wisconsin. Ranee has taught for 29 years at the University of Wisconsin – River Falls.


One-On-One Sessions

AudienceDo you have questions that aren’t addressed in this year’s topics? Are you looking for personalized feedback? Several conference speakers are available for 25-minute one-on-one sessions. Bring samples of your cheese along if that’s what you want to discuss.

To make the most of your time, plan your questions ahead of time. These sessions take place during breakout topics. One-on-one sessions are available on a first-come, first-served basis.


Evening of Cheese

Join us on Tuesday, February 13 at 6:00 p.m. for an Evening of Cheese. This is a great opportunity to meet other artisan cheese makers and to taste their cheeses.

Click here for more information on the Evening of Cheese.


Cheese Breaks and Tasting

AudienceEach morning, we have a 30-minute cheese break. These cheese breaks feature winning entries from the Pennsylvania Farm Show. Also, on the second day of the conference, we have a hands-on cheese tasting workshop. In this workshop, we sample several different cheeses. The tasting is led by a panel of cheese professionals, some of whom have judged cheese for the American Cheese Society. This is a great opportunity to learn what to look for when you’re tasting cheese.


Dates and Venue

Cheese Makers’ Resource Conference: February 13-14, 2018

Evening of Cheese: February 13, 2018, at 6 pm.

Venue: Yoder’s Restaurant and Buffet, 14 South Tower Road, New Holland, PA 17557


Registration

Click here to register for the conference.

Registration is now open! If you are interested in the Hands-On Cheese Making class, you should register promptly, because there is limited space.

Register by January 12, 2018 to get the early bird rate of $110 per person, per day. After January 12, the cost rises to $150 per day. We offer a $15 discount per day to ACS members.


Lodging

If you need a place to stay while attending the conference, we’ve made special arrangements with a nearby hotel. When booking your room, you should refer to the Cheese Makers’ Resource Conference to get a discounted rate.

Comfort Inn Amish Country

Rate: $69 per night

Room Options: Single king-size bed or two queen-size beds

Deadline for Reservation: January 30

Phone: 717-355-9900

Address: 626 W Main St., New Holland, PA 17557

Click here for more information about the hotel.

Lodging is also available at the Harvest Moon Bed & Breakfast
Rate: $75 per night (call to make reservation)
Phone: 717-723-5251
Address: 311 E Main Street, New Holland, PA 17557
Click here for more information about Harvest Moon Bed & Breakfast


Contact Info

Anne Martin
Email: cheeseconference@agriservicellc.com
Phone: (301) 223-6877
Mail: 11606 Greencastle Pike, Hagerstown, MD 21740