The externship will include a hands-on cheese-making experience in Monroe, Wisconsin.

Wisconsin Cheese Externship Sets Date for July

Emmi Roth USA, in partnership with the Wisconsin Milk Marketing Board (WMMB) and the Center for the Advancement of Foodservice Education (CAFÉ), is challenging postsecondary culinary instructors to express their passion for cheese in culinary education for a chance to attend the second annual Wisconsin Cheese Immersion Externship, held July 8-12, 2014.

The externship will include a hands-on cheese-making experience along with cutting, handling, and culinary functionality sessions taught by Emmi Roth USA expert cheesemakers and corporate chefs at the company’s creamery and Culinary Education Center in Monroe, Wisconsin. 

In addition, participants will visit a dairy farm, tour other local creameries, and participate in tasting/pairing sessions. The trip will conclude with a visit to the legendary Dane County Farmers’ Market. All meals and lodging, plus airfare and tour transportation, are covered for the attendees.

“We are excited to once again host this amazing deep dive into the world of cheese,” says Regi Hise, director of culinary development at Emmi Roth USA. “This is truly a once-in-a-lifetime experience that provides culinary instructors with a host of information and resources to effectively build cheese into their curriculum.” 

News and information presented in this release has not been corroborated by WTWH Media LLC.