USDEC will host three one-day, in-person technical training workshops on the benefits of using U.S. dairy ingredients in fresh and semi-hard cheeses that are unique to Mexico, including queso panela, queso ranchero and queso blanco. Held in partnership with Mexico's INCALEC (Institute of Meat and Milk of Mexico) and leading food technology university Tecnologico de Monterrey, the workshops will take place at INCALEC's lab and pilot facility in Aguascalientes, Mexico.

Industry and technical experts including Jaime Valencia, consultant to the Mexican dairy industry, and Marco Delgado, general director of INCALEC, will lead the workshops. The program will demonstrate the significant benefits of using U.S. dairy ingredients in fresh cheeses with emphasis on proper hydration of the ingredients among other formulation advice. Participants will have the opportunity for hands-on application of what they've learned by using U.S. dairy ingredients to make the cheeses.

The workshops will take place on Nov. 25, 26 and 27, and will be held according to social distancing requirements, but will also be live-streamed and recorded. Additional information and details will be provided as they become available.

Contact Keith Meyer at kmeyer@usdec.org with any questions in the meantime.