Check out events happening in your area.
Upcoming events
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Annual DZTE ACS Party
Tuesday, July 7th, 10 PM Location TBD, Louisville, Kentucky
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Salt of the Earth: Brined Rinds Around the World
Standardized salt dissolved in sterile water is about as straightforward as it gets—brine made this way is designed to deliver consistent results. And yet, whether in pursuit of complexity or in the name of tradition or both, washed-rind affineurs all over the world have made choices that may threaten such consistency: using local natural salt, adding cultures, mixing or replacing water with other liquids, and more. While establishing an appropriate brine concentration for one’s wash is key, this, too, can vary among affineurs developing similar cheeses. What prompts these deviations? And how impactful are they, really? Daphne Zepos Teaching Award recipient Lilith Spencer has surveyed and visited washed-rind cheesemakers domestically and abroad to learn how these choices are made, how approaches differ between traditional and modern producers, and how brine-making practices can impact washed-rind quality.
Wednesday, July 8th, 2:45-4:00 PM
The American Cheese Society Conference, Louisville, Kentucky
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Caves & Curiosity: A Year of Research in U.S. Affinage Systems
Olivia's research through the DZTE focuses on the ingenuity of American artisan cheese caves. Through 2025 and 2026 she started her journey in the northeast visiting and documenting aging spaces of small creameries. In this initial presentation, she will share her findings during the first year discussing humidification methods, cave materials, and unique set ups at the heart of U.S. affinage.
Friday July 10th, 10:30-11:45 AM
The American Cheese Society Conference, Louisville, Kentucky
ONGOING FUND DRIVES
Feta Voras (2023)
Licensing fee from Feta Voras sold by Neal’s Yard Dairy go to the DZTE.
RAISED: $1,150
Daphne Zepos Pins (2020)
Proceeds from each black and white enamel pin go to the DZTE.
Order one for $10 by emailing info@dzta.org. Pay by Venmo, GiveSignUp or a check.
RAISED: $504
Marcel Petite Comté (2017)
A portion of every pound sold by Essex St. Cheese is donated to the DZTE.
RAISED: $22,937
Essex Feta (2016)
A portion of every pound of feta sold by Essex St. Cheese is donated to the DZTE.
RAISED: $58,400
Your company can become a sustaining contributor to our organization by setting up an ongoing contribution from sales of one of your products. To find out more, please reach out to us.
