Three-dozen cheesemongers from Whole Foods Markets came to Babcock Hall on the University of Wisconsin-Madison campus June 25–28 for a four-day, hands-on introduction to the art and science of cheese. Participants in the course, presented by the Wisconsin Center for Dairy Research, included managers, cheese buyers and retail floor staff from stores across the nation. CDR has hosted three groups—about 100 employees in all—from the Texas-based natural foods supermarket chain this year

The group helped make cheese in the CDR pilot plant, participated in sensory sessions to learn about each variety’s distinctive characteristics, and watched CDR applications lab staff whip up fondue, mascarpone and lots of other cheesy treats. They also took a daylong tour of several Green County cheese plants.

The goal of this and similar CDR programs is to provide retailers with expertise to advise their customers and manage distribution, packaging, inventory and display to ensure maximum quality of the cheese they sell. The course prepares the students for the American Cheese Society’s Certified Cheese Professional Exam.

“These programs are part of our effort to broaden our reach from pasture to plate—from the farm all the way to the ultimate consumer,” explains CDR food technologist Dean Sommer, who coordinates the program.

The program is underwritten by the Wisconsin Milk Marketing Board.