ASCA Artisan Cheesemakers' Conference 2024

Welcome Event: Friday June 14th from 6pm - 8pm
T42 at the pier, Elizabeth St Pier, Hobart Tasmania

We are pleased to kick off our ASCA conference with a very celebratory welcome event for conference participants at T42 at the pier, Elizabeth St Pier, Hobart from 6pm - 8pm.

Enjoy tasty locally sourced nibblies and a selected showcase of premium Tasmanian beer and wine, including tasting flights of Tasmanian wines. Enjoy plenty of time to catch up with your industry pals.
We welcome sponsor FermenTasmania who will present plans for their exciting new hub in Launceston.

ASCA Conference Program: Day one, Saturday June 15th, 9am - 4.30pm
Hobart Function and Conference Centre, Elizabeth St Pier, Hobart Tasmania

Prior to conference starting: Salamanca markets – time to wander the markets (optional)

9.15am – welcome and overview (Paul wilson, Chair ASCA)

9.20am – 10.30am Artisan Cheesemaking in Australia: Regional Challenges & Innovations (Paul Wilson Chair)
Panel Discussion: What’s happening in artisan cheesemaking across the country? Some of our leading cheesemakers review their region’s major challenges, innovations, inspirations, wins and future directions.

10.30am – 11am MT break. Time for networking

11am – 12.30pm Panel discussion: The future of artisan cheesemaking in a changing world (Alison Lansley, The Long Paddock & The Cheese School to chair)

What do our leading food future thinkers predict will be some of the new trends emerging, the challenges ahead for industry, and most importantly, what are some practical solutions for our artisan cheesemakers so that we prosper and grow in the future.Panelists include:
• Rose Wright, Regionality
• Tawnya Bahr, Straight to the Source
• Hakim Halim, Ripe Cheese Melbourne
• Kim Hewitt, FermenTasmania
Q & A

12.30pm – 1.15pm Lunch & time for networking

1.15pm – 4.30pm Focus on local cheesemaking - bus trip to Richmond region to visit local cheesemakers:
• Wicked Cheese
• Coal River Farm

4.30 back in Hobart

ASCA Conference Program.
Day two: Sunday June 16th : Planning for the future & sensory challenge

Before conference starts: Time to explore the Farm Gate market, Bathurst St (optional)

9.10am Paul Wilson to welcome everyone to Day Two sessions

9.15am – 10.30am Planning for the future: business continuity & succession planning
Speakers: Rose Wright, Regionality and Alison Clark, Optimum Standard. (Anne Briggs, Executive Officer ASCA to chair)

10.30am – 11am MT and time to network

11.00am – 12.30pm Panel: “How to get your brilliant artisan cheeses noticed & win awards” (Alison Lansley to Chair)
Panelists include:
- Perspectives of a Cheese judge: what judges are looking for, sensory qualities, strategies for entry, preparing product – Russell Smith, globally renowned cheese judge
- Local cheese awards and what judges are looking for - Rod Wyker, Tasmanian Dairy Assoc President / Judge Tas Fine Foods
- Presenting your cheese to chefs & telling your story – understanding the hospitality market and what works for chefs. How to be “discovered” for local produce awards. Tawnya Bahr, Straight to the Source
- Know your cheese: sensory analysis. Critiquing your cheese & developing award winning flavour profiles – Maeva Broch - Sensory Scientist
Q&A

12.30pm – 2.30pm Australia’s Longest Cheese Table & lunch (Alison Lansley to chair)
- Australia’s Longest Cheese Table – all cheesemakers encouraged to bring 1kg of cheese – one or two of their cheeses to contribute to our cheese table for a blind tasting experience
- Expert panel conduct blind tasting - they choose their top three cheeses and talk thru the sensory analysis, flavour profiles and why they have chosen these three cheeses.
- All participants then encouraged to do their own blind tasting.
- Cheese names revealed.

2.30pm Paul Wilson (ASCA Chair) to present a summary and key insights from conference

3pm conference wrapped up!

Big thanks to our sponsors:
Gold Sponsor: Fino Foods
Silver Sponsors: Cheeselinks, ARECO, Straight to the Source, Regionality