Alex will be using the $5500 scholarship to study and learn about sensory analysis from experts in the field in England, Italy, and Switzlerand.

Follow Alex at #alexarmostrongDZTA

Alexandra will be using the $2500 scholarship to research how unprecedented climate shifts have impacted cheesemakers - directly and indirectly - how they are adapting, and how they are working to mitigate their climate impact.

Follow Alexandra at #alexandrajonesDZRA

Trevor will be using the $5500 scholarship to study the wide variety of coagulants and rennets used in Italy, Spain, and Eastern Europe. He will be visiting dairies small and large to learn about the ways coagulants are used and selected for different styles of cheese.

Follow Trevor at #trevorwarmedahlDZTA and his new venture at Sour Milk School.

Julia will use the $2500 award to focus on the cheesemaking history of Southern Asia with a focus on cheeses from the West Bengal region of India. She hopes to shed light on the diversity of dairy products there and move the conversation about those products beyond just paneer. Julia has a background as a food historian and writer. She will present her findings in 2023! Follow Julia at #juliafinedzra

Mary’s DZRA research project will be centered around the role of women in cheese and dairy. Since entering the cheese world she has been inspired by the women in the industry. Her goal is to produce a publication on the vital role that women have played in dairy and cheesemaking all over the world. She will debut her findings in 2022. Follow Mary at #marycasellaDZRA

Matt’s vision tackled two big questions: How can feed and farming practices produce milk that yields the highest expression of a particular land? How can farmers and cheesemakers best assess the return on investment involved in producing that milk? Matt spoke with farmers and cheesemakers in the United States, the United Kingdom, and France to look for these answers and debuted his findings at the virtual American Cheese Society Annual Conference in July 2021. Follow Matt at #mattbenhamDZTA

Ann’s vision focused on the “living fossils” of cheese, some of the oldest cheeses on earth, and what their production still looks like today and the impact they’ve had on modern cheesemaking. She used her grant to study in Egypt and Greece and spoke with scholars and producers in Sicily. Ann debuted her presentation at the virtual American Cheese Society Annual Conference in August 2020. Follow Ann at #anncampbellDZTA

Eric’s vision looked at troubleshooting and improving issues and conditions with affinage, the aging of cheese. He used his grant to travel to the United Kingdom and France, with particular focus on resources provided by the Comté Cheese Association. Eric debuted his presentation at the American Cheese Society Annual Conference in Richmond, Virginia in August 2019. Follow Eric at #ericmeredithDZTA

Vince’s vision was to learn and teach about the flavor of bandaged cheddar. He used his grant to travel to dairy farms in the United States and the United Kingdom, with particular focus on Holden Farm Dairy in Wales, makers of Hafod Clothbound Cheddar. He debuted his presentation at the American Cheese Society Annual Conference in Pittsburgh, Pennsylvania in July 2018. Follow Vince at #vincerazionaleDZTA

Sam’s vision was to learn and teach about heritage breed dairy animals. He used his grant to travel to dairy farms in Europe and the United States. In Europe he visited producers making cheeses with the milk of heritage breeds in Italy, Spain, Switzerland, Ireland, and the UK. He debuted his presentation at the American Cheese Society Annual Conference in Denver, Colorado in July 2017. Follow Sam at #samfrankDZTA

Tom’s vision was to research cheese making cultures and their use, to advocate for the use of native cultures in the USA. He used his grant to travel to cheese makers using native cultures in Europe, including cheddar makers in England. Tom debuted his presentation at the American Cheese Society Annual Conference in Des Moines, Iowa in August 2016. Follow Tom at #thomasperryDZTA

Emily’s vision was to study cheese aging across different countries and different styles of cheese making in Europe. She used her grant to travel to England, France, and Holland. Emily debuted her presentation at the American Cheese Society Annual Conference in Providence, Rhode Island in August 2015. Follow Emily at #emilyshartinDZTA

Jess’ vision was to learn about Basque shepherding and cheesemaking traditions. She used her grant to travel to northern Spain. Jess was the first recipient of the Daphne Zepos Teaching Award and presented at the American Cheese Society Annual Conference in Sacramento, California in August 2014. Follow Jess at #jessperrieDZTA

Daphne’s Orignal Vision