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 info@dairyconnection.com


Upcoming Events and Workshops:

World Championship Cheese Contest Entry Deadline | January 31, 2020

Get your entries in before the end of January for your chance to win the dairy processing industry’s most prestigious title: World Champion Cheese. The 2020 World Championship Cheese Contest is accepting entries of cheese, butter, yogurt, and dry dairy ingredients now through January 31. Hosted by the Wisconsin Cheese Makers Association, this biennial contest is the largest technical dairy products evaluation in the world. In 2018, it featured a record-setting 3,402 entries from 26 countries To learn more, visit: https://www.worldchampioncheese.org/

Oregon Cheese Guild's annual Cheesemaker Education Day | Corvallis, OR: January 24 (hands-on workshop) and January 25, 2020 (seminars)

Cheesemaker Education Day (CED) is a renowned annual conference designed for artisan creamery owners and cheesemakers from Oregon, the NW, California, further afield; people interested in starting a creamery business, others related to the artisan cheese industry, and students. To learn more and view the schedule of events, visit: https://oregoncheeseguild.org/cheesemaker-education-day/

Cheesemaker's Short Course - UW-River Falls | River Falls, WI: February 24-28, 2020

This five-day hands-on course offers instruction on basic dairy chemistry and composition, milk microbiology, starter cultures and the manufacture of a variety of cheeses. This course is suitable for the beginning cheesemaker or anyone interested in gaining more knowledge in cheesemaking technology. Completion of this course will give the student six month's credit toward their apprenticeship requirement for the Wisconsin's cheesemakers license. Topics will include basic cheesemaking process, milk composition, microbiology, dairy cultures, regulations, sanitation, and more. To learn more, visit: https://marketplace.uwrf.edu/collections/dairy-processing-workshops/products/cheesemakers-short-course-february-2020

Washington State University's Advanced Cheese Making Short Course | Pullman, WA: February 25-27, 2020

WSU Creamery presents its 34th Advanced Cheese Making Short Course, designed for experienced cheese makers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production community. This is an advanced class and it is recommended that you have some experience in cheese making or have attended a basic cheese making class as a prerequisite. To learn more and view the schedule of events, visit: https://creamery.wsu.edu/shortcourse/

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/shortcourse