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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

Holiday Hours: 

Please note that Dairy Connection will be closed on Monday, September 3, 2018 for the Labor Day holiday.

 

Upcoming Events and Workshops:

  • American Cheese Society "Forged in Cheese" Annual Conference & Competition | Pittsburgh, PA: July 25-28, 2018 | An eminent event in the American artisan cheese scene, the annual ACS Conference & Competition takes place at a different location each July. This year, those interested in deep-diving into the world of cheese will congregate in Pittsburgh, PA for four days of seminars, networking, and celebrating stellar cheeses and dairy products. Be sure to swing by the Dairy Connection table to meet our crew and pick up some Dairy Connection swag! More information on this event is available here: http://www.cheesesociety.org/

  • 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: https://www.cdr.wisc.edu/shortcourses

  • The Science and Art of Cheese Making Short Course | University Park, PA: Novemeber 12-15, 2018 | 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 plans, 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. Breaks, lunches, and a reception encourage further discussion. Dairy Connection Technical Service team members Dave Potter and Emily Harbison will be presenters at this conference. More information on this event (and registration) is available here: http://www.agsci.psu.edu/cheese-making