CHEESEMAKING (continued)

The workshop is being presented by CheezSorce, Inc., a highly successful artisan cheesemaking consulting firm run by Neville McNaughton and his wife Brenda. Neville has been a cheese maker since 1974. He is a graduate of Massey University with a Diploma in Dairy Technology in Palmerston North New Zealand. He is experienced in Exotic Cheese Manufacture. An experienced Entrepreneur, McNaughton co-founded Kapiti Cheeses Ltd (New Zealand) in 1983. He established CheezSorce, LLC in 2001. He is a Dairy Business Innovation Center Contractor, a Board Member American Cheese Society, and International and Domestic Cheese Judge. Neville is the consultant we have hired to help in the design of our cheesemaking operation as well, so we are very excited to attend this particular workshop.

Other instructors in this workshop are:

Ann Wilkinson
Wilkinson provides business planning expertise to emerging food companies. Prior to consulting, Wilkinson served as product manager for two major meat companies and as a research economist for one of the nation’s largest agricultural  cooperatives. She holds a Ph.D. in Agricultural Economics from the University of Missouri (1989).

Brian Civitello
Civitello has traveled extensively to study Italy’s diverse cheese making systems. His experiences with DOP cheese producers include Parmiggiano Reggiano, Gorgonzola and Tallegio. He has worked for industry greats like Rogue Creamery and Calabro Cheese netting 7 top 3 finishes in national competitions in just 3 years. He holds degrees in Resource Economics and Agribusiness Management from the University of Connecticut. He consults for Cheezsorce.

If you happen to be interested in attending this course yourself, you can contact Cheezsorce in any of the following ways:

Phone 314-517-4397

Email brevitalized@yahoo.com