News and Announcements

We've moved!

We're excited to announce that we have moved!

Our new facility (just five minutes away from our previous location) offers our team more than twice the space, giving us the room to best serve our clients. With a dedicated application laboratory, streamlined and expanded shipping and warehouse areas and significantly more production space, we envision many more years of continued service as a preferred supplier to the specialty and artisan dairy industry.

New Address (beginning August 12, 2019):

Dairy Connection Inc.
2312 Vondron Rd.
Madison, WI 53718

Questions about our transition?

Phone 608-242-9030 or email us at

Special Hours: 

Please note that Dairy Connection will be closed Monday, September 2nd for Labor Day.

Upcoming Events and Workshops:

Dairy Food Safety Alliance Meeting | Madison, WI: August 27, 2019

The Dairy Food Safety Alliance, a partnership between UW Center for Dairy Research, Dairy Farmers of Wisconsin, and Wisconsin Cheese Makers Association, works to deliver the latest in food safety news to dairy product manufacturers, processors, and their suppliers. The upcoming meeting features experts form the regulatory world and from the industry speaking on a wide variety of food safety-related topics. To learn more about this event, visit:

"The Flavor Creators" Master Course - UW Center for Dairy Research Shortcourses | Madison, WI: September 17-18, 2019

"Master Course, Cheesemaking Cultures and Enzymes -- The Flavor Creators" is a two-day course offered by the University of Wisconsin CDR that will take an in-depth look into cheese starter cultures, culture adjuncts, coagulants, lipases, surface riening microflora and focus on their impacts on cheese flavor, texture and functional properties. To learn more, visit:

"The Science and Art of Cheese Making" Short Course - Penn State College of Agricultural Sciences | University Park, PA: November 11-14, 2019 

Gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve your business. This four-day course covers milk composition and microbiology, rennet and cheese cultures, cheese-making principles, sanitation practices, food safety pland, sensory evaluation, and marketing. The course emphasizes interactive learning through the integration of hands-on cheese-making and microbiology labs, classroom discussions, demonstrations, and tasting sessions. To learn more, visit:

UW Center for Dairy Research Shortcourses | Madison, WI: Ongoing

The University of Wisconsin CDR offers a variety of shortcourses throughout the year. To learn more and view the current schedule, visit: