By Daniel Morrical
The annual Dairy Sheep Association of North America Symposium will be held in Madison, Wis. on Nov. 5–7 with a pre-symposium sheep milk cheese-making course on Wednesday, Nov. 4.
For 21 years, dairy sheep producers from Canada, Mexico, Europe, Central and South America, New Zealand and the United States have attended the symposium. Register soon as important deadlines are fast approaching: Saturday, Oct. 3 for reduced rates on hotel reservations and Friday, Oct. 16 for early symposium registration at a reduced rate.
“The goal of the symposium is for all producers of all breeds to attend and learn about industry standards,” said Daniel Morrical, professor and extension sheep specialist in animal science at Iowa State University. “The new director of the National Sheep Improvement Program, Rusty Burgett will be on hand to give his advice on ruminant nutrition and new adaptations for feeding dairy sheep.”
According to Morrical the latest dairy management ideas and farmstead cheese production of sheep’s milk will be highlighted during the two days of lectures on Nov. 5-6. Twelve presentations by 16 animal scientists, dairy sheep producers, veterinarians, and sheep milk cheese makers and marketers will be held at the Pyle Extension Conference Center, University of Wisconsin, 702 Langdon Street, Madison. There also will be opportunities for participants to taste a variety of cheeses, network with peers and tour trade show exhibits.
A sampling of topics and presenters includes:
- Experiences with rearing lambs that do not nurse a ewe and adaptations for feeding dairy sheep – Rusty Burgett, National Sheep Improvement Program director, Ames, Iowa
- Milking machine basics and special considerations for small ruminants – Dr. Doug Reinemann, extension dairy equipment specialist, University of Wisconsin–Madison
- Impacts on non-GMO labeling on artisan cheese production – Cathy Strange, Global Cheese Buyer, Whole Foods Market, Austin, Texas
- Best practices for raising lambs on milk replacer – Dr. Tom Earlywine, Land O’Lakes, St. Paul, Minn.
- Principles of dairy nutrition – Dr. Michel Wattiaux, University of Wisconsin–Madison
On Saturday, Nov. 7, the last day of the symposium, field day tour buses will take participants to Cedar Grove Cheese in Plain, Wis., operated by Master Cheesemaker Bob Wills and to Hidden Springs Creamery in Westby, Wis., where participants will visit the modern dairy sheep farm and artisan cheese plant operated by Dean and Brenda Jensen.
The pre-symposium sheep milk cheese-making course will be offered on Wednesday, Nov. 4, at the Center for Dairy Research on the UW–Madison campus for symposium participants and DSANA members for an extra fee.