Check out our event calendar for a complete listing of industry events around Wisconsin.

  • Shullsburg Cheesefest

    Start: Saturday, 10/03/2015, 7:00 AM
    End: Saturday, 10/03/2015, 4:00 PM

    Shullsburg will host Cheesefest on Saturday, October 3, 2015, on historic Water Street. This annual event features cheese and food, street market, cheese activities, Shullsburg Fire Department breakfast, library book sale, scarecrow exhibits, Badger Mine & Museum tours, live entertainment and family fun.

    For more information go to, or call 608-482-1859.
  • Social Media Boot Camp

    Start: Thursday, 10/22/2015, 9:00 AM
    End: Thursday, 10/22/2015, 4:00 PM

    Just like Wisconsin cheeses take months or years to age to perfection, your company's social media strategy is a living, growing marketing tactic that takes time and effort to impact the success of your business. Discover how to care for your social media plan to attract and engage quality customers and grow your business.

    Join fellow cheese and dairy companies throughout Wisconsin at a new, one-day mini conference designed to empower and inspire you with new social media strategies. You'll be led by WMMB's social media team to discover new, innovative ways to find, attract and engage your target audience and potential new customers. Plus you'll be empowered to track and measure your results!

    Great Wolf Lodge
    1400 Great Wolf Dr.
    Wisconsin Dells, WI

  • Save the Date: CheeseTopia April 10, 2016

    Start: Sunday, 04/10/2016, 12:00 PM
    End: Sunday, 04/10/2016, 4:00 PM

    Be sure to save Sunday, April 10, 2016, in your calendar to attend next year's CheeseTopia - a gathering of 50 of the best artisan and farmstead cheesemakers from around the Midwest - in Chicago from Noon to 4 pm.

    CheeseTopia will be hosted on the fabulous 5th floor Skyline Loft of the historic Bridgeport Arts Center, at 1200 W 35th St, Chicago. The building is the former Spiegel Catalog warehouse, built in 1911, and features original timber construction, exposed brick, soaring ceilings and an unparalleled view of the Chicago skyline.

    Attendees will ride one of the oldest, largest elevators in Chicago to the top floor, where doors will open to a room filled cheesemakers from across the Midwest. Plus, you'll have the opportunity to sample and buy hundreds of artisan cheeses direct from the cheesemaker!

    New this year: the event will feature an open bar with your choice of wine, beer and soda. All beverages will be included in the 2016 ticket price.

    Tickets will go on sale in February, with Wisconsin Cheese Originals members getting first dibs. CheeseTopia 2016 will be limited to just 500 attendees, so tickets will go fast!

    Bridgeport Arts Center
    1200 W. 35th St.
    Chicago, IL United States

  • Dates for the 2016 Artisan Cheese Classes Announced

    Start: Monday, 08/24/2015, 6:00 PM
    End: Sunday, 12/11/2016, 6:00 PM

    Looking for a monthly night out, tasting and learning about artisan cheese? Wisconsin Cheese Originals announces its new 2016 American Artisan Cheese Series.

    Each class includes a tasting and storytelling of artisan cheeses with Cheese Geek Jeanne Carpenter, American Cheese Society Certified Cheese Professional and author of Attendees also enjoy a glass of complimentary wine, beer or beverage. Meet each month at the Firefly Coffeehouse, 114 North Main Street in downtown Oregon, Wis., 10 minutes south of Madison.

    Classes are on Sundays at 6 p.m. and are limited to 25 attendees. Each class costs $22 and seats must be reserved in advance at

    Special offer through January 1, 2016: purchase a season pass to all 12 classes and get two classes for free. The perfect gift for your favorite cheese geek!

    January 10 - Cheese 101: Taste the Eight Categories of Cheese
    Start out the year with a refresher course on the eight different types of cheese - fresh, semi-soft, soft ripened, surface-ripened, semi-hard, aged, washed rind, and blue. Learn and taste your way through a cheese board of eight American artisanal cheeses, learning the story and characteristics of each.

    February 21: Gourmet Grilled Cheese
    Warm up our long Wisconsin winter with a taste of four grilled cheeses. We'll start with learning the art of making a basic great grilled cheese sandwich, and then shake things up with three variations of gourmet grilled cheese with a variety of ingredients. Bacon will mostly likely make a guest appearance.

    March 13: Demystifying Swiss Cheese
    Swiss, Baby Swiss, Emmental, Gruyere - what's the difference between Swiss cheeses? Learn the history of how cheesemaking in Switzerland has changed in the past 40 years, and taste some of the best Swiss-style cheeses made today in both Switzerland and America.

    April 17: Blue-Veined Cheeses & Perfect Pairings
    Taste four of the world's best blue cheeses, each paired with a different companion of honey, fresh pear or nut brittle. Learn the mystery behind blue cheesemaking, and what makes one blue taste different from another. If you think you don't like veined cheese, we may change your mind with this evening of perfect pairings.

    May 8 - Mother's Day Evening: Celebrating Wisconsin Women Cheesemakers
    More Wisconsin women cheesemakers are winning top prizes at international and national contests than ever before. So do women make better cheese? We'll find out by tasting four of the best women-crafted cheeses in Wisconsin. Treat Mom to a glass of Moscato d'Asti and an evening filled with good cheese.

    June 12: American Farmstead Cheeses
    Perhaps some of the most eye-appealing and palate-pleasing cheeses are those hand-crafted on the same farm as where the animals are milked.  Learn the stories and taste four of the best farmstead cheeses made in America today.

    July 10: Cheeses Soaked in Beer, Wine and Spirits, Oh My!
    A category once limited to classic Trappist cheeses of yore has expanded into an array of American original cheeses soaked in beer, wine, and assorted spirits.  A new trend in Wisconsin, these cheeses are winning championships with their unique look and taste. Taste four of our favorites.

    August 14: Last Days of Summer: Pasture-Grazed Cheeses
    Cheeses made only when cows are eating grass are just one of Wisconsin's growing claims to fame, thanks to a climate that boasts three seasons capable of producing lush grass perfect for animals to eat. Taste four seasonal cheeses and see if you can taste the difference grass makes.

    September 11 - Next Generation: Bloomy-Rind Cheeses
    In America, classic French-style Brie and Camembert are giving way to funky, new American Original bloomy-rind cheeses. Try four new styles of this classic category and see how they stack up against your favorite Brie.

    October 9: The Art of Affinage
    There are three main components to producing an outstanding cheese: the milk, the cheesemaker, and the affineur. Learn how American cheesemakers are following the European tradition of cave-aging cheese; then taste four of the best.

    November 13: Wisconsin Sheep & Goat Milk Cheeses
    Dairy sheep and dairy goats produce significantly different milk components than cows. Learn why these small ruminants are becoming more popular in Wisconsin, and taste four cheeses that expertly demonstrate the uniqueness of sheep and goat milk.

    December 11: A New Age of American Cheddar
    Learn why Cheddars produced in different parts of the country taste significantly different, and discover an emerging era of Wisconsin super-aged and bandaged Cheddar. You'll taste five Cheddars ranging from one to 15 years old.

    These classes tend to sell out quickly, so be sure to reserve your seat early!


    Firefly Coffeehouse
    114 North Main St.
    Oregon, WI United States

  • Dairy as Identity: The Alice Experience

    Start: Thursday, 09/17/2015, 12:00 PM
    End: Thursday, 09/17/2015, 1:00 PM

    For nearly 70 years, Alice in Dairyland has been one of the most recognizable icons of Wisconsin as she travels throughout the state, nation and world educating audiences of all ages and promoting the state's agricultural industry. On Thursday, September 17 at 12 noon, please join the Wisconsin Historical Society for a conversation with three Alices: Margaret McGuire Blott (the first Alice, 1948), Debbie Crave (1981), and Teyanna Loether (2015). It will be moderated by Joe Kapler, Society Curator of Cultural History. Enjoy cheese samples from Widmer’s Cheese Cellars and Crave Brothers.

    If you have any questions/concerns feel free to contact Tyler Schoenke at the Wisconsin Historical Society at 608-264-6589 or

    The Wisconsin Historical Society appreciates your help.

    Wisconsin Historical Society
    816 State Street
    Madison, Wisconsin united states

  • Northwest Foodservice Show

    Start: Sunday, 03/20/2016, 10:00 AM
    End: Monday, 03/21/2016, 4:00 PM

    Every year thousands of restaurant and foodservice industry professionals attend the Northwest Foodservice Show to connect with hundreds of vendors on the show floor, expand their knowledge at the educational seminars, sample delicious new products and find inspiring ideas that will make the difference in their operations. 

    Participation cost is $600.  Limited space of 10 tables.  Participation is on a first come first serve basis.  The official announcement/participation invitation is sent via email to the primary contact designated by each company (email Lisa Keehn to update your company's contact information).

    Northwest Foodservice Show

    Booth 537 Washington State Convention Center, 800 Convention Place
    Seattle, WA

  • Midwest Foodservice Expo

    Start: Monday, 03/07/2016, 10:00 AM
    End: Wednesday, 03/09/2016, 4:00 PM

    This is the former Wisconsin Foodservice show.  This tradeshow is geared to draw local Wisconsin restaurant, and will also draw  some Illinois and Minnesota establishments of all sorts – casual, family, fast food, fine dining, etc.  If you have a need or interest to sell to this audience please strongly consider participating this show. 

    Participation cost is $600.  Limited space of 12 tables. The official announcement/participation invitation is sent via email to the primary contact designated by each company (email Lisa Keehn to update your company's contact information.  Participation is on a first come first serve basis.

    Midwest Foodservice Show 

    Wisconsin Center in Milwaukee, 400 W Wisconsin Avenue
    Milwaukee, WI

  • International Pizza Expo

    Start: Monday, 03/07/2016, 10:00 AM
    End: Thursday, 03/10/2016, 3:00 PM

    This show is primarily for the pizza operator with heavy emphasis on the all states, catering to all different size operations in the pizza industry.  WMMB has space for seven (7) Wisconsin Cheese Companies to exhibit and feature their product in our booth at this event.  

    Registration is on a first come, first served basis.  The cost to exhibit in our booth is $900.  The official announcement/participation invitation is sent via email to the primary contact designated by each company (email Lisa Keehn to update your company's contact information).

    Int'l Pizza Expo

    Booth 1735 Las Vegas Convention Center, 3150 Pardise Road
    Las Vegas, NV

  • International Restaurant & Foodservice Show of New York

    Start: Sunday, 03/06/2016, 10:00 AM
    End: Tuesday, 03/08/2016, 4:00 PM

    This show is primarily for the New York and some of the surrounding states, catering to all different types in the Foodservice industry.  The broad range includes casual, fine dining, clubs, fast food, and pizza operations.  WMMB has space for 6 Wisconsin Cheese Companies to exhibit and feature their product in our booth at this event.  Registration is on a first come, first served basis.  The official announcement/participation invitation is sent via email to the primary contact designated by each company (email Lisa Keehn to update your company's contact information.

    International Restaurant & Foodservice Show of New York

    Booth 1639 Javits Center, 655 W. 34th Street
    New York, NY

  • Minnesota Monthly Food & Wine Experience

    Start: Saturday, 03/05/2016, 1:00 PM
    End: Sunday, 03/06/2016, 5:00 PM

    Very well attended – higher end consumer event in a strong Wisconsin Dairy Products market of Minnesota.  Come and sample to over 8,000 well educated local consumers.  Don't be surprised if a few of them are local restaurants looking for something new and local as well.  Show hours both days are from 1 to 5 pm.  Our space is limited to only 10 tables.  Cost is $300 per table. The official announcement/participation invitation is sent via email to the primary contact designated by each company (email Lisa Keehn to update your company's contact information).

    MN Monthly Food & Wine Experience

    Target Field
    1 Twins Way
    Minneapolis, MN

  • Winter Fancy Food Show

    Start: Sunday, 01/17/2016, 10:00 AM
    End: Tuesday, 01/19/2016, 4:00 AM

    Very exciting and strong trade show floor traffic of all varieties in the grocery business!  Foodservice, retail, distributors, etc.  you will see all styles of business  from large to small (we love them all).  Trade show runs from Sunday through Tuesday with typical  show hours of 10 am to 5 pm.  The trade show floor audience is looking for " specialty – artisan – farmstead type products"  Be prepared to show that end of your Wisconsin Dairy Products.  Limited space of 12 tables Cost $900/ table.  The official announcement/participating invitation is sent via email to the primary contact designated by each company (email Lisa Keehn to update your company's contact information).

    Fancy Food Show 2016

    Booth 4713 Moscone Center
    747 Howard Street
    San Francisco, CA

  • Florida Restaurant & Lodging Show

    Start: Tuesday, 10/06/2015, 11:00 AM
    End: Thursday, 10/08/2015, 4:00 PM

    The audience of the Florida Restaurant and Lodging show is primarily Florida and surrounding states food service trade of all sorts or types.                                      

    Website for full info

    Orange County Convention Center
    9990 International Drive
    Orlando, FL USA