Join us for a discussion of Wisconsin’s proud cheesemaking history, the basic principles of cheesemaking, and evaluation of some outstanding Wisconsin artisan cheeses.
Gina was raised on a fifth generation family dairy farm outside Fort Atkinson, Wisconsin. She went on to earn a Bachelor of Science Degree in Food Science and a Master of Business Administration Degree. As a member of the Cheese Industry and Applications Group at the Center for Dairy Research at UW-Madison, Gina works closely with cheese brokers, ingredient suppliers, and manufacturers – from farmstead to commercial. She is a Wisconsin licensed Buttermaker and Cheesemaker, and involved with everything from cheese trials and troubleshooting to short course instruction and outreach efforts. Gina particularly enjoys working with cheesemakers to develop new specialty cheeses. She has served as a technical judge for a variety of state, national, and international cheese contests.