Supporting cheese research and education.
Daphne Zepos Teaching Endowment
The Daphne Zepos Teaching Endowment exists to fund research in the cheese industry and to promote cheese education.
We were established as a memorial fund to celebrate the legacy of Daphne Zepos, an insightful and dynamic advocate for the cause of traditional cheese here in the U.S. and around the world.
Two annual scholarships are given to food industry professionals to travel and further their learning—and their ability to educate others—about cheese.
SHARING IS CARING
GIVE TO DZTE
DZTE supports cheese research and education through generous community donations. Learn about all the ways to support our vision and give to DZTE.
THE SCHOLARSHIPS
Application season for the Teaching Award is open! Deadline to apply is May 31.
PLEASE NOTE: As of April 1st, 2025, changes have been made to the DZTA application.
DZRA Applications will open in 2026
DZTA Application Deadline: May 31
Say hello to the 2024 Daphne Zepos Teaching Award recipient Dr. Carmen Licon! She will be using the $6800 scholarship to visit vocational training programs for cheesemakers and other food professionals in Italy and France in order to build a model for the USA. Stay tuned for more about Carmen!
2025 DZRA RECIPIENT
Olivia Haver
Olivia will dig in to the ingenuity of American artisan cheese caves to research, document and share her findings in an invaluable resource for anyone looking to build or refine their aging space. Olivia’s history as an affineur at some of the best cheese companies in the US makes her the perfect person to take on this project.
COME TOGETHER OVER CHEESE
UPCOMING EVENTS
From cheese sales to gear and parties, our events contribute to the DZTE capital endowment. Check out events happening in your area.
2023 DZTA RECIPIENT
Alex Armstrong
Alex used his $5500 scholarship to study the world of sensory analysis and its practical applications in France, Switzerland, England, and Sweden. He continues his work of building tangible and verbal tools for professionals to improve cheese through sensory analysis. Follow Alex at #alexarmstrongDZTA
"While I don't deal with the cheesemaking part, I am the one that sort of broadens the horizons, does taste education, history of cheese...these are the institutions that will come in here and protect the cheesemaker."
— Daphne Zepos, Founder
ALL RECIPIENTS & VISIONS
While we are proud to support a range of grantees and partners, the views they express are their own and may not reflect the position of DZTE.