All Media Releases

Wisconsin Master Cheesemaker® Program Announces 2013 Graduates

gbauer@wmmb.org — Thu, 16 May 2013 09:44:26 GMT

Madison, Wis. (May 15, 2013) — The Wisconsin Master Cheesemaker® program, the nation’s only advanced training course of its kind for experienced cheesemakers, has graduated three new and four returning Master Cheesemakers. With the 2013 graduates, Wisconsin has 56 active Masters who together hold Masters’ certification for a total of 33 cheese varieties and represent 31 companies.

The newest Master Cheesemakers, who were formally certified at an April ceremony during the Wisconsin Cheese Industry Conference in La Crosse, are:

Alan Greunke of Maple Grove Cheese in Milladore, certified as a Master in Cheddar and Monterey Jack.
Pam Hodgson of Sartori in Plymouth, certified as a Master in Fontina and Open-Class Hard Cheese (MontAmoré®).
Dan Omundson, La Grander’s Hillside Dairy in Stanley, certified as a Master in Monterey Jack and Colby.

This year’s graduating class also includes four existing Masters who repeated the program to earn certification as Masters in additional cheese varieties. They are:

Steve Hurd, Winona Foods, adds Romano and Asiago to the cheeses for which he is certified as a Master. Hurd is also a Master in Provolone and Fontina.
Brian Jackson, Foremost Farms USA®, now certified in Brick and Colby in addition to Monterey Jack and Cheddar.
Randy Krahenbuhl, BelGioioso Cheese, Inc., who adds Fontina to his Master’s portfolio. He is also a certified Master in Swiss and Gouda.
Gary Grossen, UW Madison Dairy Plant, now certified as a Master in Havarti and Gouda, in addition to Cheddar, Muenster and Brick.

“Wisconsin’s cheese industry is like no other, in part because of the depth of professional resources available to cheesemakers here. The Wisconsin Master Cheesemaker® program is a big part of that,” says James Robson, CEO at the Wisconsin Milk Marketing Board (WMMB), one of the program’s founding partners. “The cheesemakers who earn the right to carry the Master Cheesemaker title are an exceptional group. Their passion for their craft and dedication to improving their knowledge and skills through this unique and rigorous course of study and evaluation sets them—and the Wisconsin cheesemaking tradition—apart.”

The Wisconsin Master Cheesemaker® program is the most formalized, advanced training program in the nation. Patterned after European programs, it is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Applicants to the program must be active, licensed Wisconsin cheesemakers with at least 10 years of experience. Cheesemakers can earn certification in up to two cheese varieties each time they enroll in the three-year program and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program. Once certified, they’re entitled to use the distinctive Master’s Mark® on their product labels and in other marketing materials.

Photos of the Master Cheesemakers are available upon request. Contact Mary Litviak, WMMB Creative Services, mlitviak@wmmb.org, 608-203-7253.

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Marilyn Wilkinson
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7262
mwilkinson@wmmb.org

Dairy Days of Summer Gives Wisconsinites Reason to Celebrate

gbauer@wmmb.org — Wed, 15 May 2013 09:10:06 GMT

MADISON, Wis. (May 14, 2013) — From festivals and farm breakfasts to promotions and recipes, there is no shortage of unique and dairy-friendly ways to celebrate June Dairy Month in Wisconsin.

The Wisconsin Milk Marketing Board (WMMB) is once again commemorating the holiday with the Dairy Days of Summer campaign. At the heart of the campaign is the www.DairyDaysOfSummer.com website with recipes and an interactive calendar of events, activities and promotions designed to help consumers find the perfect way to celebrate.

“June is the traditional time to celebrate Wisconsin’s vibrant dairy industry,” said Dave Bavlnka, vice president of Advertising at WMMB. “There’s something for everyone to enjoy—from dairy breakfasts to special community celebrations. The online events calendar makes finding the perfect events for you quick and easy.”

Wisconsinites can look forward to a month filled with unique dairy-themed festivals such as Sparta Butter Fest and Cows on the Concourse in Madison, along with sampling opportunities, special menus and deals at participating restaurants and retailers. The complete listing is available at www.DairyDaysOfSummer.com/events.

The popular dairy farm breakfast locator map is also featured on the site, searchable by date or location. More than 60 farms across Wisconsin will welcome the public to their breakfast tables during the month of June.

In addition, the site offers a collection of more than 40 dairy-friendly recipes, ranging from breakfast and appetizers to dinner and desserts. Among the new June Dairy Month options are Pear Brunch Cake, Cottage Cheese Tart, Quadruple Chocolate Ice Box Cake, Mascarpone Lemon Ice Box Parfait and Coffee and Caramel Shake.

For more information about Dairy Days of Summer and June Dairy Month, visit www.DairyDaysOfSummer.com.

The Quadruple Chocolate Ice Box Cake recipe is included below; a high-resolution photo is available. For additional recipes and photos, contact Jon Whitely or call 608-241-4141, ext. 266. For more information about Wisconsin Milk Marketing Board, contact Heather Porter Engwall or 608-203-7235.

Quadruple Chocolate Ice Box Cake

Makes 24 pieces

Ingredients:

2 cups whipping cream, divided
2 (3.5-ounce) packages instant chocolate pudding mix
3 cups chocolate milk
100 (about 2 1/2 (9-ounce) packages) chocolate wafers
1/4 cup chocolate powder, such as Nesquik®
Chocolate sauce

Directions:

In bowl of electric mixer, whip 1 cup whipping cream until firm peaks form. Add pudding mix, and with mixer on low speed, slowly add chocolate milk. Beat 3 minutes until mixture begins to thicken. Let stand 3 minutes.

Meanwhile, line 13x9x2-inch pan with foil. Place 3 rows of 5 cookies each in bottom of pan. Lay 2 more rows of 5 cookies down the middle of the 3 rows for full coverage. Spread 2 cups of filling on top cookie layer. Cover with another layer cookies, followed by 2 cups filling. Add another layer cookies and top with remaining filling. Add final layer cookies. Cover and refrigerate overnight.

When ready to serve, whip remaining cream with chocolate milk powder. Cut cake; top with whipped cream and chocolate sauce.

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

New Into the Outdoors Episode "Chemistry of Life" Premieres May 18

gbauer@wmmb.org — Fri, 03 May 2013 14:50:16 GMT

MADISON, Wis. (May 3, 2013) — Discover Mediaworks and the Wisconsin Milk Marketing Board have teamed up to produce a new episode for the Into the Outdoors (ITO) educational television series. Entitled “The Chemistry of Life,” the half-hour program uses hands-on lessons in science, technology, engineering and math to illustrate how green plants are cycled and recycled by the dairy cow to produce milk. The episode also explores the biochemical processes used to turn milk into yogurt, cheese and other dairy products.

Caroline and Josh, the ITO adventure team, explore the role chemistry and science play in the cycle of life on dairy farms and in cheese plants. The team reviews the biochemical evolution of dairy science, explores today’s dairy science at Wisconsin’s Center for Dairy Research, and performs some of their own scientific experiments at home.

Aimed at students in fifth and sixth grades, this educational ITO episode will air on May 18 and will reach more than 12 million households on television stations throughout Wisconsin and the upper Midwest.

The Wisconsin Milk Marketing Board, Inc., an ITO educational partner, is a nonprofit organization created and funded by Wisconsin dairy farmers to promote the consumption of milk, cheese and other dairy products made in America's Dairyland. The organization is overseen by a board of 25 dairy farmer-directors elected for three-year terms by the state's dairy farmers.

Show stations and times:

Milwaukee, WI, WITI TV-6, Sundays 10:30 am
Madison, WI, WKOW TV-27, Saturdays 6:30 am
Eau Claire, WI, WQOW TV-18, Saturdays 11:00 am
La Crosse, WI, WXOW TV-19, Saturdays 11:00 am
Green Bay, WI, WFRV TV-5, Saturdays 11:00 am
Marquette, MI, WJMN TV-3, Saturdays 12:00 pm (EST)
Wausau, WI, WAOW TV-9, Sundays 10:00 am
Eagle River, WI, WYOW TV-34, Sundays 10:00 am
Baraboo, WI, WRPQ TV-43, Fridays 7:30 am
Superior, WI, WDIO TV-10, Saturdays 8:30 am
Duluth, MN, WDIO TV-10, Saturdays 8:30 am
Hibbing, MN, WIRT TV-13, Saturdays 8:30 am
Cedar Rapids, IA KFXA TV-28, Sundays 6:30 am
Dubuque, IA, KFXB TV-43, Sundays 6:30 am
Waterloo, IA, KFXA TV-28, Sundays 6:30 am

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Matt Joyce
Liz Fitzsimmons
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
608-836-8820

WMMB Promotes Two Marketing Executives

gbauer@wmmb.org — Fri, 03 May 2013 09:00:00 GMT

Madison, Wis. (May 2, 2013) — Wisconsin Milk Marketing Board has promoted two marketing executives to vice president positions.

Marty Pullin was promoted from Director Channel Programs-Retail to Vice President Channel Management-Retail. Allen Hendricks was promoted from Director Channel Programs-Foodservice and Events to Vice President Channel Management-Foodservice and Education.

Pullin joined WMMB in 2009 as Regional Marketing Manager-Midwest Retail and later was advanced to Key Account Manager-Retail. He has worked with large retail accounts, including Kroger, Hy-Vee, SUPERVALU and Meijer. Before joining WMMB, Pullin was a territory sales manager for the Wisconsin Cheese Group, Inc., in Monroe, Wis. Previously, he worked for Mexican Cheese Producers, Inc., in Monroe as national account executive. He will be responsible for developing and executing programming in the retail channel in his new position, as well as staff supervision.

Hendricks joined WMMB in 2011 and previously was sales manager for CDS, a specialty food broker based in Elmhurst, Ill. He also has served as sales manager for Schreiber Foods, Inc., based in Green Bay, Wis., as well as heading up his own specialty services company, AMH Resources, where his clients included WMMB. He is a graduate of the Culinary Institute of America in Hyde Park, N.Y. In his new position, Hendricks will continue to work with key accounts in foodservice, supervising regional marketing managers who focus on foodservice and will play a key role in development of WMMB’s foodservice and education strategies.

Both report to WMMB’s Chief Executive Officer James H. Robson.

Editor Note: For photos of Pullin and Hendricks, contact Mary Litviak at WMMB, mlitviak@wmmb.org, 1-800-373-9662.

WMMB Directors Set Promotion Budget for FY2014

gbauer@wmmb.org — Fri, 26 Apr 2013 10:46:00 GMT

MADISON, Wis. (April 25, 2013) – The Board of Directors for the Wisconsin Milk Marketing Board (WMMB) today unanimously approved the $29,647,000 promotional program plan and budget covering the 2014 Fiscal Year (FY) which begins July 1 and runs through June 30, 2014. The FY2014 plan covers in-state and national cheese and dairy product promotion; retail, food processing and foodservice marketing and education programs; national communications activities and administrative budgets.

The FY2014 budget is $669,000 lower than last year due to fewer carry forward funds in the newly approved budget. “As dairy farmers, we realize how important it is to ensure that our checkoff dollars are wisely invested in promotion, education and research that generate results in the marketplace and represent the broad diversity of our farms, our products and our industry," says WMMB Board Chair and Coleman-area dairy farmer Connie Seefeldt.

Communications activities in the FY2014 budget include national Wisconsin Cheese advertising and public relations, in-school nutrition education programs conducted by the Wisconsin Dairy Council and statewide promotion programs for fluid milk and other Wisconsin dairy products. Also included are support for statewide June Dairy Month events, the Tour of America’s Dairyland cycling series and Wisconsin State Fair activities. Other in-state seasonal activities will include holiday promotions, sponsorship of the WIAA high school state tournaments and other sports-oriented marketing promotions involving teams at UW Madison and Green Bay and Marquette University.

Support for Wisconsin's Alice in Dairyland program and the year-round promotion activities conducted by 63 County Dairy Leader Groups are also part of the FY2014 promotional plan. The half-hour America's Dairyland TV series, weekly Wisconsin Dairy News segments and a new dairy-related segment of Into The Outdoors children’s educational television are also included next year.

The FY2014 budget continues to build on the organization’s strong success in reaching consumers through social media outlets such as Facebook, Twitter and online blogs, and through popular websites which generate over three million consumer visits each year.

Within the channel management area, plans for the upcoming year continue support for Wisconsin Cheese promotion in all 50 states and maintaining promotional activities within the state for all dairy products. At the national level, activities include retail and foodservice trade show promotions, buyer education, cheese usage training and education and participation at trade shows and special events showcasing Wisconsin's cheese and dairy industry.

WMMB will continue successful year-round in-store retail promotions, manufacturer/marketer co-op product demos, point-of-sale information and in-store Wisconsin Cheese signage. Expanding Wisconsin identification on more retail cheese packaging is also included in the plan as well as an increased focus on having more Wisconsin Cheese used in the pizza and sandwich categories.

The FY2014 budget continues support for the Wisconsin Center for Dairy Research (CDR), which provides research and technical assistance to Wisconsin cheese and dairy processors. CDR, established in 1986 at the University of Wisconsin-Madison, is one of the top dairy research centers in the United States and provides technical advice and new product expertise to the state’s cheesemakers and dairy product manufacturers.

Here is a summary of WMMB’s FY2014 budget categories:

Communications		$13,441,000
Channel Management		14,731,000
Administration		1,184,000
Capital Appropriations		64,000
Contingency Fund		227,000
Total FY2013 Budget		$29,647,000

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Patrick Geoghegan
Matt Joyce
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-836-8820

"Salute to Wisconsin Dairy Professionals" Project Seeks Nominees

gbauer@wmmb.org — Thu, 25 Apr 2013 14:41:43 GMT

MADISON, Wis. (April 23, 2013) — WISC-TV in Madison has kicked off a “Salute to Wisconsin Dairy Professionals” project recognizing dairy professionals in Southern Wisconsin for the positive contributions they make to the dairy industry and local communities.

From April 22 through May 16, WISC-TV and the Wisconsin Milk Marketing Board, the project’s sponsor, invite the public to nominate dairy-related professionals who have distinguished themselves for positive contributions to the industry and its critical role in Wisconsin’s economy. Nominees must play an active role in the dairy industry, such as dairy farmer/family, cheesemaker, educator, veterinarian, government liaison, administrator or policy maker, etc., and be an adult Wisconsin resident residing in one of the following counties: Adams, Columbia, Crawford, Dane, Dodge, Grant, Green Lake, Green, Iowa, Jefferson, Juneau, Lafayette, Marquette, Richland, Rock, Sauk, Walworth or Waukesha (these counties are in the WISC-TV’s viewing area).

Online nominations can be made at www.DairyDoingMore.org (look for the “Nominate a Dairy Professional” link) and www.Channel3000.com under the “Contests” section. Simply complete the nomination form along with an explanation of why the nominee deserves to be considered for a “Salute to Wisconsin Dairy Professionals” award. Only one entry per person will be accepted, and entrants may nominate themselves.

A panel of experts will judge the entries, and eight winners will be selected May 17. One winner per week will then be announced throughout June and July, posted on www.Channel3000.com and www.DairyDoingMore.org plus broadcast on WISC-TV and TVW14. For more details and official rules, visit www.Channel3000.com or www.DairyDoingMore.org.

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Matt Joyce
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7244
mjoyce@wmmb.org

Discover Wisconsin Premieres "Uniquely Wisconsin Festivals!" Show May 4-5
Episode showcases various dairy fests throughout the state

llodl@wmmb.org — Tue, 23 Apr 2013 10:26:00 GMT

WISCONSIN – Eight popular Wisconsin events will be featured in Discover Wisconsin's May 4-5 episode. The program, a joint effort of the Wisconsin Milk Marketing Board (WMMB) and Discover Wisconsin, takes a look at some of the festivals in Wisconsin that highlight Wisconsin Cheese and other dairy products. Host Emmy Fink takes viewers on a virtual tour to Cows on the Concourse, Great Wisconsin Cheese Festival, Ellsworth Cheese Curd Festival, Colby Cheese Days, Cow Chip Throw Festival, Sparta Butterfest, Fond du Lac Fondue Fest and Green County Cheese Days.

"From seasoned cheese lovers to dairy novices, everyone will enjoy these unique Wisconsin festivals," said Liz Fitzsimmons, director of Local Market Communications for the Wisconsin Milk Marketing Board. "They attract people from all over the U.S., and for good reason!"

Cows on the Concourse—Held on the capitol square in downtown Madison, Cows on the Concourse is a free, family-friendly event that kicks off June Dairy Month every year in Dane County, featuring live music, tasty food, fun games and of course: cows.
Great Wisconsin Cheese Festival—Rich in dairy fare and history, the festival in Little Chute has been commemorating cheese since 1988 with a variety of cheese-related activities including cheese carving, cheese curd eating contest and cheese tasting.
Ellsworth Cheese Curd Festival—Dubbed the "cheese curd capital of Wisconsin," Ellsworth hosts a cheese curd celebration during the last weekend in June with a parade and a cheese curd eating contest. This year's theme is "fiesta con queso."
Colby Cheese Days—A local cheesemaker in Colby created a new kind of cheese in the 1800s and appropriately named it "Colby Cheese." Today the community honors its namesake cheese with a parade, carnival and a distance throwing contest where the winner gets a trophy and bragging rights for a year.
Cow Chip Throw Festival—About 40,000 people attend this event in Prairie du Sac every Labor Day weekend to take advantage of the free entertainment, arts and crafts fair, 5K and 10K run and more. Fun fact: The current Wisconsin Cow Chip Throw state record is 248 feet.
Sparta Butterfest— Butterfest is held every June in Sparta and one of the big draws is the cow milking contest: four team members each milk a different cow for one minute to get as much milk as they can. Visitors can learn how to churn butter while they enjoy some great dairy foods.
Fond du Lac Fondue Fest—A free family festival, Fond du Lac Fondue Fest is held in early September and features great food, music, activities and more.
Two Rivers Ice Cream Sundae—Known as the birthplace of ice cream sundae, Two Rivers holds a special celebration on the last Thursday of June. Why Thursday? When ice cream sundaes were first introduced they were considered so decadent they were only served on Sunday - until a young girl came in to Ed Berner's ice cream shop and begged for a sundae.
Green County Cheese Days— At Green County Cheese Days, held in Monroe in even-numbered years, you can get cheese grilled, sliced, cubed, melted, deep-fried or in a sandwich. The festival holds a cheese sandwich competition for kids who imaginatively create unique cheese sandwiches.

"Everything dairy-related is synonymous with 'Wisconsin,'" said Amy Wallace, writer and producer for Discover Wisconsin. "Milk, ice-cream and cheese connoisseurs have got to experience the fun and excitement that are Wisconsin dairy festivals!"

The show will reach more than 250,000 viewers across the upper Great Lakes region, including Wisconsin, Minnesota, Iowa, Northern Illinois and Upper Michigan.

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About Discover Wisconsin
As the nation's longest running tourism program, Discover Wisconsin can be seen statewide on Fox Sports North (FSN) Saturday mornings at 10 a.m. For more on this and other episodes or the broadcast schedule in other areas please visit www.discoverwisconsin.com. Connect with Discover Wisconsin on Facebook at www.facebook.com/discoverwisconsin and Twitter at www.twitter.com/discoverwi.

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Liz Fitzsimmons
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7280
lfitzsimmons@wmmb.org

Wisconsin Master Cheesemaker® Program Announces 2013 Graduates

llodl@wmmb.org — Mon, 22 Apr 2013 13:55:00 GMT

Madison, Wis. – The Wisconsin Master Cheesemaker® program, the nation's only advanced training course of its kind for experienced cheesemakers, has graduated three new and four returning Master Cheesemakers. With the 2013 graduates, Wisconsin has 56 active Masters who together hold Masters' certification for a total of 33 cheese varieties and represent 31 companies.

The newest Master Cheesemakers, who will be formally certified at an April ceremony during the Wisconsin Cheese Industry Conference in La Crosse, are:

Alan Greunke of Maple Grove Cheese in Milladore, certified as a Master in Cheddar and Monterey Jack.
Pam Hodgson of Sartori in Plymouth, certified as a Master in Fontina and Open-Class Hard Cheese (MontAmoré®).
Dan Omundson, La Grander's Hillside Dairy in Stanley, certified as a Master in Monterey Jack and Colby.

This year's graduating class also includes four existing Masters who repeated the program to earn certification as Masters in additional cheese varieties. They are:

Steve Hurd, Winona Foods, adds Romano and Asiago to the cheeses for which he is certified as a Master. Hurd is also a Master in Provolone and Fontina.
Brian Jackson, Foremost Farms USA®, now certified in Brick and Colby in addition to Monterey Jack and Cheddar.
Randy Krahenbuhl, BelGioioso Cheese, Inc., who adds Fontina to his Master's portfolio. He is also a certified Master in Swiss and Gouda.
Gary Grossen, UW Madison Dairy Plant, now certified as a Master in Havarti and Gouda, in addition to Cheddar, Muenster and Brick.

"Wisconsin's cheese industry is like no other, in part because of the depth of professional resources available to cheesemakers here. The Wisconsin Master Cheesemaker® program is a big part of that," says James Robson, CEO at the Wisconsin Milk Marketing Board (WMMB), one of the program's founding partners. "The cheesemakers who earn the right to carry the Master Cheesemaker title are an exceptional group. Their passion for their craft and dedication to improving their knowledge and skills through this unique and rigorous course of study and evaluation sets them – and the Wisconsin cheesemaking tradition – apart."

The Wisconsin Master Cheesemaker® program is the most formalized, advanced training program in the nation. Patterned after European programs, it is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Applicants to the program must be active, licensed Wisconsin cheesemakers with at least 10 years of experience. Cheesemakers can earn certification in up to two cheese varieties each time they enroll in the three-year program and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program. Once certified, they're entitled to use the distinctive Master's Mark® on their product labels and in other marketing materials.

Note to Editors: Photos of the Master Cheesemakers are available upon request. Contact Mary Litviak, WMMB Creative Services, mlitviak@wmmb.org, 608-203-7253.

WMMB Recognizes Winners of Wisconsin Cheese Recipe Contest

llodl@wmmb.org — Fri, 19 Apr 2013 09:14:00 GMT

MADISON, Wis. – Wisconsin Milk Marketing Board (WMMB) recently recognized 12 Johnson & Wales University culinary students for their outstanding recipes incorporating Wisconsin Cheese. The contest, presented in conjunction with Johnson & Wales, challenged postsecondary culinary students to create a unique recipe featuring one of three Wisconsin Cheeses: Carr Valley Cranberry Chipotle Cheddar, Sartori BellaVitano® and Emmi Roth Grand Cru® Gruyere.

Individual recipe competitions were held at the four Johnson & Wales campuses: Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. Sara Hill, culinary manager, Cheese Education for WMMB visited each campus prior to the start of the competition to conduct a Wisconsin Cheese education session with the students. The competition drew more than 20 recipe entries from each campus.

"I was very impressed with the quality of the entries we received," said Hill. "The recipes reflected the knowledge gained from the education sessions, resulting in very creative applications for Wisconsin Cheese."

The top five recipes at each school were selected by school instructors, with the students participating in a cook off-style final judging session. First, second, and third place cash prizes were awarded at each campus.

Deborah Neel received first place at the Denver campus for her Wisconsin BellaVitano® Baked Empanadas recipe. Second and third place awards were presented to Kiley Fraley and Diedra Hill, respectively. Download a high-res image of the Denver winners. Photo Caption: Wisconsin Cheese Recipe Contest award winners from the Denver Johnson & Wales campus. From left to right: Diedra Hill, Deborah Neel, Kiley Fraley. A photo of the first place recipe is available upon request. Please contact Megan Bykowski at mbykowski@stephanbrady.com to request the image.

Wisconsin BellaVitano® Baked Empanadas

Makes 16 puffs

Ingredients:
10-12 dates, chopped
5 strips turkey bacon, fried crisp and chopped
6 ounces (1 1/2 cups) Wisconsin BellaVitano Gold Cheese, cut into small cubes
1 8-ounce can Pillsbury croissant dinner rolls dough
1 egg, beaten lightly
1/2 cup balsamic glaze
Black pepper, to taste

Directions:
Preheat oven to 375°F. In small bowl, combine dates, turkey bacon and cheese; set aside. Unroll croissant dough, keeping dough intact as one piece. Place dough on slightly floured surface and roll to smooth pre-cut lines. Using a knife, cut dough into 8 equal rectangles.

Divide cheese and date mixture equally among rectangles; placing mixture only on half of each rectangle. Fold remaining dough over filling to make a square and seal edges with egg wash. Press down edges to ensure a good seal. Bake 10 to 12 minutes; until pastry squares are puffed and light golden brown. Remove from oven and cool slightly. In small bowl, combine balsamic glaze and pepper; drizzle over puffs before serving.

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

Wisconsinites Invited to Participate In Second Annual Wisconsin Grilled Cheese Championship
Amateur and Professional Chefs to Compete for Prizes, Bragging Rights in Four Categories

llodl@wmmb.org — Mon, 08 Apr 2013 14:44:00 GMT

MADISON, Wis. – Spatulas up! In conjunction with the Wisconsin Milk Marketing Board (WMMB), the Iowa County Area Economic Development Corporation (ICAEDC) will celebrate National Grilled Cheese Month by hosting the second annual Wisconsin Grilled Cheese Championship (WGCC) on Saturday, April 27. Amateur and professional grilled cheese makers will compete in pursuit of the perfect grilled cheese sandwich from 10 a.m. to 3 p.m. at the Iowa County Fairgrounds in Mineral Point, Wis.

The competition is divided into three divisions: Young Chefs (children ages 12-17), Amateurs (those who cook as a pastime) and Professionals (those who cook as part of their profession). Amateur and Professional competitors can enter one sandwich in up to two of the four competition categories, which include "Classic" Bread and Cheese, "Classic" Plus One Ingredient, "Classic" Plus Extras and "Classic" Dessert Sandwich. Young Chefs can enter one sandwich in the "Open" category. All entries must use real Wisconsin Cheese as the primary ingredient. All grilled cheese creations will be judged on taste, presentation and style by a panel of local judges.

Prizes will be awarded in the Amateur and Professional division for first, second and third place in each of the four categories. Amateurs will be eligible for prize packages, including cookware, tickets to exclusive cheese industry events, and WGCC-sponsor gifts, while professionals will be competing for trophies and bragging rights. Best in Show honors also will be presented to the top overall sandwich in the Amateur and Professional division. The Amateur Best of Show winner will receive a $500 prize package from the Rittenhouse Inn in Bayfield, Wis., and the Professional Best of Show winner will receive a $500 Sundara Inn & Spa prize package. Young Chefs will receive trophies and gift certificates for first, second and third place in the "Open" category.

For those who prefer eating grilled cheese instead of cooking, spectators are invited to witness the battle behind the grill live. In addition to fierce competition and grilled cheese galore, attendees will enjoy live music, door prizes, beer, wine and tomato soup.

Participation costs $10 per category for Amateurs and Young Chefs and $20 per category for Professionals. The competition is limited to 40 amateurs and 20 professionals, and pre-registration is required for all competitors via Eventbrite at http://2013grilledcheesewisconsin.eventbrite.com. Although general admission tickets are free, spectators also are encouraged to pre-register using Eventbrite.

For more information including definitions, limitations on ingredients, supplies and entry kits, and detailed descriptions of various sandwich categories, please view the official rules at www.grilledcheesewisconsin.com.

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About Iowa County Area Economic Development Corporation:
Established in 2009, the Iowa County Area Economic Development Corporation is a nonprofit 501(c)6 organization dedicated to business development. Its mission is to be a leader in economic development for all of Iowa County by facilitating meaningful activities that promote growth, retention and prosperity. ICAEDC serves the people and businesses of the Iowa County area by developing economic opportunities with tools, training and resources. For more information on the ICAEDC, please visit www.iowacountyedc.org.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:

WMMB Contact:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

ICAEDC Contact:
Lorin Toepper, Ph.D
Madison Area Technical College
(608) 333-2929
ltoepper@matcmadison.edu

Grilled Cheese Recipe Showdown Seeks Unique Recipes

llodl@wmmb.org — Thu, 04 Apr 2013 13:49:00 GMT

Think grilled cheese sandwiches start and end with cheese and bread? Think again. The Grilled Cheese Academy is hosting a recipe contest to find the tastiest, most unique grilled Wisconsin Cheese sandwich in the country. The first place winner will receive a gourmet kitchen makeover, a $1,000 MasterCard gift card, and his or her recipe featured in the 2013 Grilled Cheese Academy Recipe book. Ten other winners will also take home prizes, including gift cards and Wisconsin Cheese baskets.

Sponsored by the Wisconsin Milk Marketing Board, the contest begins Monday, April 1 and ends Sunday, May 12. To enter, contestants must submit a grilled cheese recipe featuring Wisconsin Cheese. Several of the winning recipes will be featured in a grilled cheese e-book.

To enter and for more contest information, visit GrilledCheeseAcademy.com.

Media Notes: Download a photo of the 2012 winning sandwich, "The Bewitching," from Ally Phillips of Murrells Inlet, S.C. It features Wisconsin Provolone and Gouda cheeses with fresh blackberries, bacon, spinach and arugula.

For more hi-res grilled cheese photos, contact Joanna Miller at jmiller@stephanbrady.com or (773) 661-9950. For additional questions, contact Heather Porter Engwall at hporterengwall@wmmb.org or (608) 203-7235. For more information about Wisconsin Cheese, visit EatWisconsinCheese.com.

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

Wisconsin Milk Marketing Board Launches Grilled Cheese Month Issue of Online Magazine

gbauer@wmmb.org — Thu, 04 Apr 2013 10:39:23 GMT

The iconic grilled cheese sandwich is celebrated across the United States each April during National Grilled Cheese Month, but nowhere is this sandwich more beloved than America’s Dairyland.

This year, the Wisconsin Milk Marketing Board is bringing childhood dreams of eating grilled cheese all day long to reality in a new collection of dressed-up grilled cheese sandwiches that span the day, from breakfast to dessert and every meal in between. Fifteen new recipes are featured in a special grilled cheese issue of Grate. Pair. Share., WMMB’s consumer online magazine dedicated to cooking and entertaining with Wisconsin Cheese.

Start the day with Apple French Toast Grilled Cheese, followed by Pimiento Grilled Cheese for lunch, Mediterranean Grilled Cheese for dinner and the Hummingbird Grilled Cheese for dessert. This special issue also includes grilled cheese tips and party ideas from the experts – cheese author Laura Werlin and Grilled Cheese Social blogger MacKenzie Smith.

Grate. Pair. Share. debuted in December 2012 and has since received more than 3.5 million consumer impressions.

Shown is the spring 2013 cover and the cover recipe, Apple French Toast Grilled Cheese, is included below. For more hi-res images, contact Joanna Miller, 608-692-3234. For additional information, contact Heather Porter Engwall, 608-203-7235, or visit EatWisconsinCheese.com.

Apple French Toast Grilled Cheese

Servings: 4 sandwiches

Ingredients:

3 tablespoons unsalted butter, divided
1 apple, cored and thinly sliced
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon water
2 eggs
2 tablespoons milk
1/2 teaspoon vanilla extract
8 slices sourdough bread
8 1-ounce slices Wisconsin Gruyere Cheese
Maple syrup, warmed, for serving

Directions:

Melt 2 tablespoons butter in large skillet over medium heat. Add apple, sugar, cinnamon and water. Cook, stirring occasionally, until apples are tender, about 5 minutes.

In large, wide bowl, whisk together eggs, milk and vanilla.

Top 4 sourdough slices with equal portions Gruyere and generous scoop of cinnamon apple mixture. Top with remaining bread slices.

Working one at a time, soak sandwiches in egg mixture, about 10 seconds per side, allowing excess batter to drip off.

Melt remaining 1 tablespoon butter in skillet. Place sandwich in pan and grill, flipping once, until golden and cheese has melted, about 2-3 minutes per side.

Serve immediately, drizzled with maple syrup, if desired.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

Wisconsin's Top Cheesemakers Reap Rewards at U.S. Championship Cheese Contest

gbauer@wmmb.org — Tue, 19 Mar 2013 15:48:00 GMT

MADISON, Wis. (March 19, 2013) — Wisconsin not only dominated the competition at the recent U.S. Championship Cheese Contest in Green Bay, but claimed the U.S. Champion award. Marieke Penterman of Holland’s Family Cheese in Thorp took the honor with Mature Gouda, scoring 98.31 points of a possible 100. It was one of nine ribbons awarded the company.

The Penterman family personifies a real Wisconsin success story since emigrating from the Netherlands to Wisconsin in 2002. Marieke made her first Gouda in 2006 and earned her first contest ribbon—a best of class—in 2007. Since then, Holland’s Family Cheese has collected more than 60 awards. Marieke’s husband Rolf and his brother Sander operate the farm that provides milk to the creamery where the cheese is made, located on the farm. Wisconsin also won a second overall award. Team Cracker Barrel Natural Cheese crafted by Agropur Weyauwega for Kraft Foods was awarded second runner-up for medium Cheddar. First runner-up was Tarentaise, a cheese from Vermont.

Wisconsin’s total 142 awards captured 58 percent of the contest total 246, claiming 48 golds (best of class), 44 seconds and 48 thirds. The state winning the second highest number of awards, New York, claimed 22. Forty-nine Wisconsin companies took one or more awards, with nine garnering five or more. They are:

Carr Valley Cheese
Klondike Cheese
Holland’s Family Cheese
Agropur
Sartori Cheese
Kraft (includes Agropur Weyauwega Cracker Barrel)
BelGioioso Cheese
Burnett Dairy Co-op
Emmi Roth USA

This year’s competition had a record-setting number 1,702 entries from 30 states. For a complete rundown on Wisconsin’s awards, visit www.EatWisconsinCheese.com. Photos available upon request.

Grilled Cheese All Day Makes Childhood Dreams Come True

llodl@wmmb.org — Fri, 15 Mar 2013 16:07:00 GMT

Golden toasted bread and gooey, melted Wisconsin Cheese meet in classic style in one of America’s most popular comfort foods. The iconic grilled cheese sandwich is celebrated across the United States each April during National Grilled Cheese Month.

Breakfast: Wisconsin Brie and Blueberry Waffle Grilled Cheese – waffles are the perfect substitute for bread in this breakfast grilled cheese, filled with a bright blueberry lemon compote and creamy Wisconsin Brie Cheese.
Lunch: Pimiento Grilled Cheese – creamy, sharp Wisconsin Cheddar is the star of this simple sandwich, fit for grilling on any occasion.
Dinner: Mediterranean Grilled Cheese – Wisconsin Mozzarella and Feta paired with fresh spinach, tomatoes, olives and a host of savory herbs and spices bring true Mediterranean flavors to life in grilled cheese form.
Dessert: Hummingbird Grilled Cheese – try a new twist on this Southern cake tradition, layering pineapple, pecans, honey and Wisconsin Fontina between two slices of banana bread.

Download a photo of the Wisconsin Brie and Blueberry Waffle Grilled Cheese. For additional information, hi-res images or recipes, contact Joanna Miller, (773) 661-9950. For more information about Wisconsin Cheese, contact Heather Porter Engwall, (608) 203-7235.

Visit eatwisconsincheese.com for more "Grilled Cheese All Day" recipes.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

Tough workout? Think Chocolate Milk.

luannlodl — Tue, 12 Mar 2013 15:55:00 GMT

MADISON, Wis. – From elite marathoners to weekend soccer players, all athletes have one thing in common: the need for an effective post-workout recovery beverage. Low-fat chocolate milk is a simple, accessible beverage to help refuel athletes, so they can perform at their best.

Drinking low-fat chocolate milk after a workout provides the right blend of proteins, carbohydrates, and electrolytes to refuel and rehydrate. Low-fat chocolate milk repairs and rebuilds muscle, helping athletes recover.

"When most adults think of chocolate milk, they think of a beverage that provides a delicious, fun treat – but, it's so much more," said Dave Bavlnka, Vice President of Advertising, Wisconsin Milk Marketing Board. "We want Wisconsin residents to know that low-fat chocolate milk is relevant to their active lifestyles and is an effective sports recovery beverage, providing many nutritional benefits."

Low-fat chocolate milk is a complete recovery beverage for both competitive and non-competitive athletes, alike. John Dettmann, director of strength and conditioning at University of Wisconsin-Madison, is just one of the many athletic professionals who recommend that athletes drink chocolate milk.

"As the strength and conditioning coach to some of Wisconsin's top athletes, people always ask me, ‘What's the secret to top performance?'" added Dettmann. "I always tell them, ‘What happens AFTER the workout is just as important as what happens during the workout.' My advice is to refuel with low-fat chocolate milk."

Low-fat chocolate milk is the focus of the "Win With Chocolate Milk" campaign from Wisconsin Milk Marketing Board, which includes TV commercials and radio spots featuring Dettmann, in addition to online advertising.

To learn more, visit www.WinWithChocolateMilk.com.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Patrick Geoghegan
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-219-5830
pgeoghegan@wmmb.org

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Tough workout? Think Chocolate Milk.

Discover Wisconsin Premieres "Uniquely Wisconsin Festivals!" Show May 4-5
Episode showcases various dairy fests throughout the state

Wisconsinites Invited to Participate In Second Annual Wisconsin Grilled Cheese Championship
Amateur and Professional Chefs to Compete for Prizes, Bragging Rights in Four Categories