Daphne Zepos Teaching Award

Daphne Zepos Teaching Award The DZTE is a 501(c)3 non-profit that funds scholarships for cheese professionals to teach. Each year someone new will go forth to learn about cheese.

This award will grow a squad of cheese professionals who teach about the history, culture and techniques in making, aging and selling cheese. The scholarship will fund travel and living expenses. The winner will return to share their learnings with the cheese community — at the annual American Cheese Society Conference and beyond. The scholarship is funded by the Daphne Zepos Endowment, which is held in the American Cheese Education Foundation. That's what you are donating to here. Our goal is to raise $250,000 both through this site and by direct investment. By donating to this endowment we ensure that 100% of your money goes to the endowment (minus credit card and site fees). The endowment is managed by a president and board of directors from the cheese industry who work for no pay. The endowment's funds are safely invested and their annual returns fund the scholarship. With careful management, the scholarship will be offered in perpetuity.

Only one more week to apply for the Research Award! ✅ Resumé✅ Application Vision✅ Letter of Recommendation ✅ Elevator Pi...
03/24/2026

Only one more week to apply for the Research Award!

✅ Resumé
✅ Application Vision
✅ Letter of Recommendation
✅ Elevator Pitch

You’ve got this!

Matt Benham’s Teaching Award presentation about how feed affect flavors in cheese, used this quote from Patrick Rance. “...
01/30/2026

Matt Benham’s Teaching Award presentation about how feed affect flavors in cheese, used this quote from Patrick Rance.

“These are the foundations of quality and natural local variety
in cheese: organically-farmed permanent
grassland grazed by traditional dairy breeds (in winter, hay, not silage, as food; strict hygiene in milking-parlour and dairy (exclusion of any milk given by cows under antibiotics or suspected of mastitis); traditional cheese-making methods using raw milk, and paying constant attention to acidity. Dr. Davis recommends locally- made starters, or for “the best cheese of all... natural souring of the milk with no starter.” This, I can promise you from rich experience, is the path to cheeses of incomparable aroma, flavour, and succulence.”

There’s still time to catch up on his presentation before the webinar with him and Andy Hatch. All of our presentations are available on our website at all times, for free.

Head to our bio to get tickets for the February 9th webinar, where Matt and Andy talk Grass

01/29/2026

Listen in as Andy Hatch from tells about how he was introduced to Daphne and the tradition of bringing young cheese professionals in to the fold.

The photo come from Daphne’s hard drive on her visit to Wisconsin in 2004 when Mike Gingrich was still owner and operator. The is one picture of Andy at the end from 2009 Bra with a litany of other cheese luminaries early in their careers.

Back in the Vat applications close on January 31st!

01/28/2026

Listen in as from talks about Daphne’s influence on his early cheesemaking career and how that connects to BITV today.

It’s an honor to continue her legacy.

the Board shows up for your ACS presentation! Did you miss ’s presentation? Well, you have the chance catch it MONDAY ...
09/30/2025

the Board shows up for your ACS presentation!

Did you miss ’s presentation? Well, you have the chance catch it MONDAY OCTOBER 6th!

We are hosting her virtual presentation so you can find out what her vision for a vocational cheesemaking school could look like. Carmen’s extensive experience teaching makes her the perfect choice to build something like this and her dedication to the dairy industry will help push the needle forward.

This webinar is perfect for those looking to go in to cheesemaking, business owners looking to create a pool of educated makers, and anyone that is interested in the current state of cheesemaking in the US.

Tickets are linked in our bio!

Oooooops, all cheese!We just wanted to remind you of the fantastic spread for our annual party put together by That’s a...
09/12/2025

Oooooops, all cheese!

We just wanted to remind you of the fantastic spread for our annual party put together by

That’s all. That’s the post.

You’ve been waiting and it’s finally available! ‘s virtual presentation, “Cheese and Climate Change: Mitigating Impacts...
08/12/2025

You’ve been waiting and it’s finally available!

‘s virtual presentation, “Cheese and Climate Change: Mitigating Impacts, Exploring Solutions, and Building Resilience” is live on the website!

As always, this resource is available to you for free. No paywalls, no subscriptions.

RESEARCH. TEACH. CHEESE.

Have you recovered from conference yet? 🫩We had SUCH a good time and here’s a good party photo dump as proof! Tag who yo...
07/30/2025

Have you recovered from conference yet? 🫩

We had SUCH a good time and here’s a good party photo dump as proof!

Tag who you see! 👀

Thanks for making it another successful year of cheese education!

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