Education is at the core of our Guild’s mission. With an assortment of classes held each year for both cheesemakers and trade members, the Guild hopes to advance everyone’s understanding of cheese and the cheesemaking process.

Upcoming Guild Classes

Trade Spending Workshop

Wednesday, November 16 – 6-8pm

Can you answer this question?  “What is your company’s trade spending budget?”  If not, you need to come to this workshop for small and mid-level businesses!  Two industry dynamos, Felice Charlton, National Sales Director for Pt. Reyes Farmstead Cheese Company and Rick Lafranchi, owner of Nicasio Valley Cheese Company, take us through a plan vital to your cheese company’s success.  Learn how to allocate, evaluate and achieve better results with your promotion investment.  Valuable insider insights will be shared by special guest and long time cheese consultant, Mike Repetto.

Issues to be covered:

  • What is Trade Spending?
  • Trade Spending Objectives
  • Promotions (Retail, Timing, Evaluation)
  • Trade Spending from a Retailer Perspective
  • How to get the “Great Promotion”
  • Opportunities and Displays

Workshop will take place in the Forum Room at the Main Branch of the Petaluma Public Library.  Tickets are $20/CACG Members and $100/Non-members and available here.

Cheese Cultures & Microbiology

Friday, December 2 – 5-9pm

Forget the culture wars raging on the American political stage right now, what’s happening in your cheese vat?!  What do you know about those microscopic agents of change?  Join John Lyne, Director of Dairy Technology for Chr. Hansen for an overview of cultures, their history, and application in cheesemaking and bacteriophage.  This class will be part lecture with much back and forth discussion and opportunities for attendees to ask lots of questions. Tickets are $25/CACG Members and $75/Non-members and available here.

About the Instructor:  John Lyne graduated with a M. Sc. in Microbiology from University College Cork, Ireland in 1984.  Before joining Chr. Hansen, he started his career in the UK with Mauri Foods in 1986, before joining Chr. Hansen, providing technical support and project management for culture applications and innovation in cheese, fermented milks and probiotics.  Since moving to the United States in 1996, John’s work experience has included various roles in production, quality and technical management for ingredient supply companies, including Gist-brocades/DSM.  Having rejoined Chr. Hansen in 2004, his current responsibilities as Director of Dairy technology include the introduction and support of new culture and enzyme concepts, acting as a bridge between Chr. Hansen Innovation in Denmark and key culture customers.

Other West Coast Courses and Educational Efforts

We support the efforts of others to advance the knowledge and skill of small-scale and beginning cheesemakers. Find additional cheesemaker and cheese profession education opportunities on these websites:

Oregon Cheese Guild
University of Washington Creamery