This 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.…
read moreSince 1986, the WSU Creamery has been presenting the Cheese Making Short Course. This course is designed for experienced cheese makers, supervisory, management, quality control and marketing personnel from commercial/industrial…
read moreBring some cheese and the beverage of your choice, and we will come together over Zoom to talk through the objectives in our USDA Farmers Market Promotion Program Grant. If…
read moreCongratulations to the 2022 Good Food Award winners! The Good Food Foundation announced this year’s winners on January 14. Two WASCA members are among the North Region finalists who won…
read moreThank you to everyone who attended our 2022 Annual Member Meeting! Attended by 37 members and Washington cheese supporters, the meeting was held online from 10:00 a.m. to 12:00 p.m.…
read moreWASCA General Membership Meeting Meeting Agenda: *All renewing or potential members are encouraged to pay their 2022 membership dues prior to the meeting. Members may renew online using Square or…
read moreMark your calendars! WASCA’s Annual Membership Meeting will be held online again this year–on Friday, January 21, from 10:00 a.m. to 12:00 p.m.We are excited to announce that our guest…
read moreWASCA’s 2021 USDA Farmers Market Promotion Program grant award has made it into the news twice. Cheese Reporter announced the award in the November 26 issue of the long-running industry…
read moreBeecher’s Handmade Cheese and Cascadia Creamery were featured in an article in Food & Wine Magazine. The article, titled, “The Best Cheese in America: These Are the Top 50 U.S.…
read moreThe Washington State Cheesemakers Association is proud to announce that it has been selected as a 2021 recipient of the USDA Agriculture Marketing Service’s Farmers Market Promotion Program grant. Washington…
read more