“Externships are valuable training and relationship-building experiences,” says Regi Hise, Emmi Roth USA corporate chef and director of culinary development. “Most culinary programs do not provide comprehensive cheese training, so we value the opportunity to provide much-needed cheese education to culinary-industry professionals and students.”
The program kicked off with a creamery tour and Cheesemaking 101 class, followed by a Raclette Challenge in which teams of two brainstormed, developed and served dishes featuring Raclette cheese to a visiting ACS tour group. Recipes included Calamari Garlic Raclette Bruschetta with Pickled Vegetables and Crustacean Butter Sauce, Mediterranean Raclette Paella Nouvelle, and Deconstructed Brandied Door County Cherry Pie à la Mode with Garlic Raclette.
The group attended the ACS Conference on Aug. 2, taking part in educational sessions and tastings, cheering on Wisconsin cheesemakers at the ACS Competition Awards Ceremony, and later enjoying a special dinner at L’Etoile in Madison. On Aug. 3, the participants set up the Blue Cheese tasting table at the ACS Festival of Cheese, where members of the public were invited to join the conference and sample the nearly 1,800 cheeses entered in this year’s conference. The Wisconsin Milk Marketing Board hosted the ACS portion of the program.
For details on upcoming Emmi Roth USA externships and other opportunities for culinary instructors and students, visit the Cheese 4 Chefs Facebook page.
For more information, contact Kirsten Jaeckle, marketing manager, at (608) 845-5796 or e-mail This email address is being protected from spambots. You need JavaScript enabled to view it..