The Wisconsin Dairy Artisan Research Program is a partnership between the Dairy Business Innovation Center and the Babcock Institute for International Dairy Research and Development.

The program provides airfare for individuals who wish to travel abroad to gather information on dairy processing methods and practices in other countries. In return, program participants provide reports about what they have learned.

The following reports are now available:

Making and Aging Mediterranean Cheeses
Diana Muprhy of Dreamfarm recently attended a course led by Peter Dixon in Vermont. She shares what she learned in making and aging this type of cheese. Mediterranean Cheeses (PDF file)

Affinage in Context
Randolph Hodgson & Bronwen Bromberger of Neal's Yard Dairy visit Wisconsin and share their insights into Wisconsin's burgeoning affinage industry. Neal's Yard Report (PDF file)

Making Parmigiano Reggiano Cheese in Italy
Fantome Farm's Anne Topham visited Italy to help make famous Parmigiano Reggiano using milk from a herd of 60 Holstein cows. Parmesan Report  (PDF file)

Terra Madre 2006: Turin, Italy
This report is a travelogue of the experiences and impressions of the five artisan cheesemakers who attended Terra Madre 2006, in Turin, Italy. Terra Madre Report  (PDF file)

The Mini Dairies of Israel
Andy and Kim Large of Mystic Meadows Dairy learn more about the mini dairy concept. Mini Dairies of Israel (PDF file)

Specialty Cheese Making and Aging in Switzerland 
Crave Brothers Farmstead Cheese's George and Debbie Crave visited Switzerland to study affinage in preparation of building their own cheese cave.  Crave Report (PDF file)

The Art of Farmstead Cheesemaking in the British Isles
Blue Mont Dairy's Qui'tas McKnight and Willi Lehner visited the British Isles to study farmstead English cheese. Bleu Mont Dairy - British Isles (PDF file)

Cheese Aging in France
Fantome Farm's Anne Topham visited France to study the aging process for goat cheese. Anne Topham Report  (PDF file)

Sizing Down, Via Spain & Portugal
Mary and David Falk of LoveTree Farmstead Cheese describe their visit to artisan and farmstead cheesemakers in Spain and Portugal. Spain and Portugal - Falk (PDF file)