August 11-15, 2015

Does one of your top students have a love for all things dairy...especially cheese...and a hunger to learn more about cheese making, storage, handling and culinary functionality? If so, this could be the trip of a lifetime!  Emmi Roth USA and the Wisconsin Milk Marketing Board are offering a Wisconsin Cheese Externship specifically for postsecondary culinary instructors and their students. Team up with a student to create a recipe showcasing a Roth® or Wisconsin cheese, and both of you could win a 5 day/4 night trip to Wisconsin for an artisan and specialty cheese immersion.

Dates:   Externs arrive Tuesday, August 11th; depart afternoon of Saturday, August 15th.

The Externship Experience:  Three lucky team winners (team = one student and one instructor) will be transported to Monroe, WI, for a cheesemaking deep dive and hands on cheese functionality session with the award-winning cheesemakers and corporate chefs at Emmi Roth USA.  From there, they will visit additional local cheese makers, a dairy farm, enjoy area restaurants and finish with a visit to the Dane County Farmer's Market.

All meals and lodging plus air fare and tour transportation are covered for attendees. Separate rooms for the winners will be provided (instructors are not expected to room with their student team mate).

The Rules: 

• Contest is open to (U.S. 48 contiguous states) postsecondary instructors and their students; 3 spots are available (one spot = one instructor and one student).  You must submit a creative recipe that highlights a Roth® or other Wisconsin cheese variety (samples available, details below).
• You must submit your original recipe no later than Friday, May 22nd.  Participants will be notified if they are chosen for the Externship on or before May 30th. You must also submit full contact information for both the instructor and the student. This includes name, mailing address, telephone number and email.
• Recipes may be sent to marygpetersen@comcast.net with the subject line: Wisconsin Cheese Externship. Call the CAFÉ office at 410-268-5542 if any questions.
• Students must be 21 years of age by the departure date.

The first 20 instructors interested in participating in the externship  will receive a Roth cheese kit for recipe development, featuring 2 retail cuts of  Roth® Grand Cru® Alpine-style cheese, Roth® Fontina, Roth® Buttermilk Blue®, Roth® Horseradish Havarti.  For more information about these cheeses, visit www.emirothfoodservice.com.

Requests for cheese kits should be emailed to marygpetersen@comcast.net. Kits will be mailed during the week of April 27th, 2015.

Videos from the 2013 externship experience (including testimonials) can be viewed on the Cheese4Chefs youtube channel:  www.youtube.com/cheese4chefs. 

This is a phenomenal learning experience and truly once-in-a-lifetime!