MADISON - Wisconsin Cheese Originals is taking applications for its 2014 Beginning Cheesemaker scholarships. The $2,500 award will help one aspiring cheesemaker earn his or her Wisconsin cheesemaking license and make new artisan, farmstead or specialty cheeses.
Wisconsin is the only state in the nation to require cheesemakers to be licensed, a lengthy process that can take as long as 18 months, requires the attendance at five cheesemaking courses, and 240 hours of apprenticeship with an existing licensed Wisconsin cheesemaker.
Applications for the 2014 Wisconsin Cheese Originals Beginning Cheesemaker Scholarship are available for download at www.WisconsinCheeseOriginals.com. Applications are due March 20. The recipient will be chosen by a review committee and notified by April 7.
Past Wisconsin Cheese Originals Beginning Scholarship Recipients include Anna Landmark, who owns and runs a small-scale sustainable farm with her husband and children in Albany. In 2013, she launched Landmark Creamery and began making seasonal sheep, cow and water buffalo cheeses, using the facilities at Cedar Grove Cheese in Plain. At the 2013 Wisconsin Cheese Originals Festival, her Bawdy Buffalo, a water buffalo Taleggio-style cheese, was named one of the best up-and-coming American Original cheeses in the nation.
Wisconsin is the only state in the nation to require cheesemakers to be licensed, a lengthy process that can take as long as 18 months, requires the attendance at five cheesemaking courses, and 240 hours of apprenticeship with an existing licensed Wisconsin cheesemaker.
Applications for the 2014 Wisconsin Cheese Originals Beginning Cheesemaker Scholarship are available for download at www.WisconsinCheeseOriginals.com. Applications are due March 20. The recipient will be chosen by a review committee and notified by April 7.
Past Wisconsin Cheese Originals Beginning Scholarship Recipients include Anna Landmark, who owns and runs a small-scale sustainable farm with her husband and children in Albany. In 2013, she launched Landmark Creamery and began making seasonal sheep, cow and water buffalo cheeses, using the facilities at Cedar Grove Cheese in Plain. At the 2013 Wisconsin Cheese Originals Festival, her Bawdy Buffalo, a water buffalo Taleggio-style cheese, was named one of the best up-and-coming American Original cheeses in the nation.