What: Cheesemaker Education Day is the west coast’s premier educational conference for the artisan cheese industry.
When: January 26 & 27, 2018
Where: Oregon State University, 115 Wiegand Hall, 3051 SW Campus Way, Corvallis, OR 97331
Who: 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. In addition to the seminars, there will be a small trade show for cheese industry vendors.
Cost: Tickets are $85, and include all seminars, lunch, coffee breaks, and reception. First ticket $30 for Oregon Cheese Guild members, additional tickets $55. After January 24 and at the door, tickets are $110. Hands-On Cheesemaking with Marc Bates and Gianaclis Caldwell on Friday, Jan. 27 from 1:00-4:30 is a $50 additional ticket.
Accommodations: Group rate of $129+tax at the Hilton Garden Inn adjacent to campus. Click here or call 541-752-5000 for reservations. Discounted rates are good until Jan. 10.
Friday, January 26
1:00-4:30 Mastering and Manipulating Acid Production for Optimal Results (additional ticket, hands-on session)
Speakers: Marc Bates and Gianaclis Caldwell
In this session we’ll make side-by-side batches of a simple rennet-set cheese using several different types of milk (goat, cow, sheep, and others as available) to demonstrate the amazing nuances that the milk brings to the process. You’ll learn to pre-assess the milk for its “buffering capacity” based on TA and protein content; how to best use pH during the make to obtain goal final mineral content and cheese texture; and how things like curd cut size, stirring rate, and temperature all effect the final product. In other words, you’ll learn to manipulate different milks to the same desired outcome.
6:30-8:30 No-Host Group Dinner in Corvallis
Saturday, January 27
8:30-10:00 Environmental Sampling and Regulatory Update
Speakers: Jovana Kovacevic and Frank Barcellos
Contamination of food processing areas can come from various sources. In order to implement appropriate preventive controls, it is imperative to understand your facility, movement of your products and cleanliness of your processing environment – environmental monitoring is a powerful tool that can help you with this! This presentation will guide you through where, when and how to do environmental sampling.
With the waiver the dairy industry received from FDA a couple years past expiring mid-September 2018, the Pasteurized Milk Ordinance (PMO) will be under the Food Safety Modernization Act (FSMA). FDA and the states are in the process now of determining how Grade “A” and non-Grade “A” firms will be inspected and by whom.
10:15-11:45 Navigating the New Retail Landscape
Speakers: Julia Powers, Peterson; Hilary Renshaw, New Seasons; Greg Drobot, Face Rock Creamery
Growth, consolidation, and food safety are driving a shift in the retail sector. That shift is creating new challenges and opportunities for artisan cheese producers. The focus of this session will be on helping small cheese companies identify opportunities to help sustain and grow their businesses.
11:55-12:35 What’s in a Name: Trademarking and Your Brand
Speaker: Sheila Morrison, Davis Wright Tremaine
Most people know what a trademark is, or at least they know one when they see one. Everyone recognizes the terms NIKE, GOODYEAR, and COCA-COLA as trademarks. Technically, a trademark is a word, name, or symbol adopted and used by a company to identify and distinguish its goods or services from the products and services of others. In practice, trademarks are symbols of the identity, goodwill, and reputation of the source of a product or service and are used by consumers to make purchasing decisions. But did you know that not all trademarks are equally protectable? Or that ownership of a trademark can only be sustained if you use the trademark? This session discusses some basics about trademarks that may be particularly important to know if you use a name or symbol to identify your company in the marketplace.
1:15-2:45 Budgeting for Success
Speakers: Keith Meyers, Perkins & Co.; David Hill, Food Methods; Tyler Bare, Rogue Creamery
A how-to on calculating COGS and margin, how much to dedicate to testing & QA, contribution.
3:00-3:45 Facebook and Instagram for Family Creameries
Speaker: Jeremy Schubert, Lunabean Media
3:45-4:15 Brand Oregon Cheese 2.0
Speaker: Katie Bray, Oregon Cheese Guild
4:15-6:00 BYO Cheese Reception
Bring one or two of your favorite creations to share and taste your colleagues’ cheeses. No host bar.
With this year’s move back to Wiegand Hall our vendor display options are limited, however, there are tables available in the hallway outside the conference where breaks and lunch will be served. There are two options available through our ticketing site:
Cheesemaker Education Day Sponsorship – $350 ($200 for Foundational Partners)
8’ table near conference hall entrance
2 tickets to Cheesemaker Education Day seminars, lunch, and reception
Logo on CED website
Ad and listing in CED program
Mentions in event promotion emails
Access to attendee list
Support the Oregon Cheese Guild and its members
Display Table – $150
1 ticket to Cheesemaker Education Day seminars, lunch, and reception
Listing in CED program
Contact Katie Bray at katiembray(at)gmail(dot)com for more information on Cheesemaker Education Day.