All current WASCA members are invited to join us for our inaugural Cheesemaker Happy Hour! Members will receive the Zoom registration link through a listserv message. Please ensure that you…
read moreWASCA’s Winter 2023 Newsletter is now available online. To read the newsletter, please visit this link through MailChimp: https://mailchi.mp/105183e8026d/wasca-winter-newsletter?e=5396cdd635
read moreWASCA held its Annual Member Meeting as a hybrid in-person and online meeting on Friday, January 27, 2023, from 1:00 to 3:00 p.m. The in-person portion of the meeting was…
read moreSummer 2022 Newsletter Announcements, events and opportunities, oh my! Table of Contents: Letter from the Executive DirectorWASCA BusinessFMPP Grant UpdatesAnnouncementsMembers In the News Letter From the Executive Director Dear WASCA Members…
read more***UPDATE: TICKET SALES ARE NOW CLOSED.*** Thank you to everyone who signed up for our event; we look forward to seeing you! Come learn about cheese, cheesemakers, and…
read moreWASCA is proud to present the first event in a series of “Meet the Cheesemakers” seminars to be held around the state. This talk will feature a panel discussion with…
read moreWashington cheesemakers scored plenty of wins at the 2022 American Cheese Society Judging & Competition. The winners were announced at an awards ceremony on July 22, 2022, during the ACS…
read moreWASCA Spring 2022 Newsletter Table of Contents: Letter from the Executive DirectorWASCA BusinessFMPP Grant UpdatesAnnouncementsWASCA Members In the News Letter From the Executive Director Dear WASCA Members and Cheese Lovers,Can…
read moreThis 3-day class on pasteurization covers vat, basic HTST systems, and on the 3rd day HHST. Additional discussions on magnetic flow timed systems and systems with auxiliary equipment are included.…
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