Trevor Warmedahl wins Daphne Zepos Teaching Award

BROOKLYN, N.Y. - Nov. 18, 2022 - PRLog -- $5,500 Cheese Scholarship Awarded for compelling research to explore the world of coagulants used in cheese

The Daphne Zepos Teaching Endowment announced it awarded its annual $5,500 scholarshipto Trevor Warmedahl. He is the ninth person to win this coveted award. Trevor will travel abroad to study and then present his original work of cheese research at the American Cheese Society Conference in Des Moines, Iowa in July 2023.

"What is the impact of various coagulants on cheese flavor and texture, how are they made, and what does their production look like on various scales " - Trevor Warmedahl, DZTA scholarship recipient 2022

Trevor has been involved in cheese since 2010 starting as a cheesemaker at Beechers Handmade Cheese in Seattle. Throughout the years he has been a cheesemaker, affineur, and nomadic milker and instructor throughout the United States and internationally.

About the Award

The Daphne Zepos Teaching Award (DZTA) aims to grow a squad of cheese professionals who teach about the history, culture and techniques in making, aging and selling cheese. Each year a new recipient is chosen to go forth and learn about cheese. 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, a 501(c)(3) non-profit.

Learn more at http://daphnezeposteachingaward.org/

Photos and media kits ready for download

Further help always available at info@dzta.org

About Daphne
Daphne Zepos was one of the most outspoken, insightful and dynamic advocates for the cause of traditional cheese here in the U.S. and around the world. Daphne played a prominent role in nearly every major cheese event in the U.S. and Europe. She lectured, moderated, and presented at the American Cheese Society's Annual Conference. She taught at Slow Food's bi-annual Cheese in Bra, Italy, at the College of Marin, and at courses throughout the country, including the Cheese School of San Francisco, Neal's Yard Dairy in London and Zingerman's in Ann Arbor.