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Phil Robertson, Comstock Creamery/Blaser’s Premium Cheeses

"Your courteous, knowledgeable staff, in-house support, accurate order filling and fast shipping are all aspects needed in supporting our industry. Good suppliers make good companies look great... and also make my job easier."

Judy Schad, Capriole Farmstead Goat Cheeses

"Dairy Connection has been our 'go-to' for all culture supplies and technical support. Over the years, their technical knowledge and prompt response has been an invaluable and essential part of the development of our cheeses."

Kevin Burnsteel, Pineland Farms, Inc.

"Dairy Connection customer service and attention to detail have always been spot-on."

Home :: News and Announcements

News and Announcements

**Please note: Dairy Connection Inc. will be closed on Thursday, November 9th for a company-wide training event. We apologize for any inconvenience.**

Upcoming Events and Workshops:

  • Cultured Dairy Products Short Course | University Park, PA: September 19-21, 2017 |  Gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of cottage cheese, cream cheese, buttermilk, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products. The course emphasizes interactive learning through the integration of demonstrations, classroom discussions, and hands-on laboratories. A reception, breaks and lunches encourage further networking discussions with Penn State and industry speakers and other participants. More information on this event is available here: http://www.agsci.psu.edu/cultured-products

  • The Science and Art of Cheese Making Short Course | University Park, PA: November 13-16, 2017 |  Gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve your business. This four-day course at Pennsylvania State University covers milk composition and microbiology, rennet and cheese culures, cheese-making principles, sanitation practices, food safety plans, sensory evaluation, and marketing. The course emphasizes interactive learning through the integration of hands-on cheese-making and microbiology labs, classroom duscussions, demonstrations, and tasting sessions. More information on this event is available here: http://www.agsci.psu.edu/cheese-making

  • Basic-Plus Cheese Making Short Course | Mount Vernon, WA: January 30-February 1, 2018 |  Held annually at the Washington State University NW Research & Extension Center, this three-day program covers: opportunities and challenges for the small-scale cheese-maker; milk sources, composition and quality; steps of the cheese-making process; acidity testing and measurements; cheese cultures and enzymes; cheese evaluation; hands-on cheesemaking activity, and sanitation.  More information on this event is available here: https://creamery.wsu.edu/wp-content/uploads/sites/5/2017/07/2018-WSU-Creamery-Save-the-Date.pdf