For a Lucky Six, an Immersion in Cheese
04 September 2013
Culinary instructors from across the nation recently participated in Emmi Roth USA culinary-externship program and American Cheese Society conference events.
Emmi Roth USA, a subsidiary of Switzerland-based Emmi Group and a leading provider of specialty cheeses and premium fresh dairy products, recently welcomed six culinary instructors to participate in a Wisconsin Cheese Immersion at the company’s creamery and Culinary Education Center in Monroe, Wis. Admission to the program was supported by partner CAFÉ.
From July 30 to Aug. 3, the instructors experienced a comprehensive cheese immersion though hands-on cheesemaking, working alongside Emmi Roth USA corporate chefs and educational sessions. The externship coincided with the 30th Annual American Cheese Society (ACS) Conference & Competition in Madison, Wis. This national conference drew cheesemakers, specialty retailers and other industry professionals from around the country and offered additional opportunities for the externship participants.
Culinary instructors who participated in the program were Daryl Nosek, FMP, curriculum chair of culinary arts at Westchester Community College in Valhalla, N.Y.; Chris Bugher, CEC, of Mountwest Community College in Huntington, W.V.; Colin Roche, Ph.D., CEC, FMP, CHE, of Johnson & Wales University in North Miami, Fla.; Michelle Gaw of Cuyahoga Community College in Highland Hills, Ohio; J. Claire Menck, Ph.D., culinary director of The Art Institute of Wisconsin in Milwaukee; and Todd Barrios, CEC, of Stephan F. Austin State University in Nacogdoches, Texas.
“Externships are valuable training and relationship-building experiences,” says Regi Hise, Emmi Roth USA corporate chef and director of culinary development. “Most culinary programs do not provide comprehensive cheese training, so we value the opportunity to provide much-needed cheese education to culinary-industry professionals and students.”
The program kicked off with a creamery tour and Cheesemaking 101 class, followed by a Raclette Challenge in which teams of two brainstormed, developed and served dishes featuring Raclette cheese to a visiting ACS tour group. Recipes included Calamari Garlic Raclette Bruschetta with Pickled Vegetables and Crustacean Butter Sauce, Mediterranean Raclette Paella Nouvelle, and Deconstructed Brandied Door County Cherry Pie à la Mode with Garlic Raclette.
The group attended the ACS Conference on Aug. 2, taking part in educational sessions and tastings, cheering on Wisconsin cheesemakers at the ACS Competition Awards Ceremony, and later enjoying a special dinner at L’Etoile in Madison. On Aug. 3, the participants set up the Blue Cheese tasting table at the ACS Festival of Cheese, where members of the public were invited to join the conference and sample the nearly 1,800 cheeses entered in this year’s conference. The Wisconsin Milk Marketing Board hosted the ACS portion of the program.
For details on upcoming Emmi Roth USA externships and other opportunities for culinary instructors and students, visit the Cheese 4 Chefs Facebook page.
For more information, contact Kirsten Jaeckle, marketing manager, at (608) 845-5796 or e-mail This email address is being protected from spambots. You need JavaScript enabled to view it..