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2011-12-28T00:00:00.000Z

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Wrong Steve Ehlers?

Mr. Steve Ehlers

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Background Information

Employment History

Chair

Regulatory & Academic Committee

Chairperson

The Web Site Committee

Affiliations

Moderator
Larry's Market

Board Member
Dairy Business Innovation Center

Board Member
American Cheese Society

Board Member
Affiniscape Inc

Web References (24 Total References)


Committees | American Cheese Society

www.cheesesociety.org [cached]

Members at large: Jennifer Bice, Redwood Hill; Sue Conley, Cowgirl Creamery, Steve Ehlers, Larry's Market; Laurie Greenberg, DBIC/Cultural Landscapes; Neville McNaughton, CheezSorce, LLC

...
Members at large: Steve Ehlers, Larry's Market; Neville McNaughton, Cheezsorce, LLC
...
Chair: Steve Ehlers, Larry's Market


2013 Conference Sessions | American Cheese Society

www.cheesesociety.org [cached]

Moderator: Steve Ehlers, Larry's Market

There are as many ways to do business as there are businesses, and sometimes the right choice isn't always clear. In the realm of cut and wrap vs. cut to order, there are an abundance of areas to consider: food safety and sanitation; differences in pricing, sales, sampling, and promotions; the economics of each style; as well as how to choose which cheese to cut vs. wrap. This panel, led by Steve Ehlers, will work to clarify the differences between cut and wrap vs. cut to order to help you decide which is best for your business.
...
Host: Steve Ehlers, Larry's Market
They're back!


Certification Exam | American Cheese Society

www.cheesesociety.org [cached]

Steve Ehlers


Dairy Business Innovation Center

www.dbicusa.org [cached]

Steve Ehlers Board Member Mr. Ehlers is President of Larry's Market in Brown Deer, Wis, a specialty food store with an impressive cheese case.


Steve Ehlers, of ...

www.biztimes.com [cached]

Steve Ehlers, of Larry's Market, an iconic cheese shop in the Milwaukee suburb of Brown Deer, has been involved with cheese since the 1970s. He's been judging cheese for the past decade, and volunteered at this year's U.S. competition. "Having experience and a good palette" are the keys to being a successful judge, he says.

"You observe the aroma, texture, appearance and smell, using all the senses in judging a cheese," he indicates.

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