- Official Hotels
- Host Housing Overview
- Housing Request Form
and FAQ’s for Riders
- Housing Application Form
and FAQ’s for Hosts
Win with Chocolate Milk
Daily Cow Tip
- Chocolate Milk is the perfect refueling beverage for fluid, protein and carbs.It takes 12 pounds of milk to make one gallon of ice cream and 10 pounds of milk to make one pound of cheese.According to the NPD Group’s National Eating Trends In-Home Database, the top five ice cream flavors are vanilla, chocolate, strawberry, chocolate chip and butter pecan.Wisconsin cheesemakers produce more than 2.6 billion pounds of cheese each year. If Wisconsin were a country, it would rank 4th in the world in terms of total cheese production, behind the US, Germany and France, and just ahead of Italy.Average milk production per Wisconsin cow each year is 20,625 pounds (or 2,398 gallons). That’s enough for 38,372 8 oz. glasses of milk from just one cow!Wisconsin produces more than 600 different varieties, types and styles of award-winning cheeses. Wisconsin Cheese wins more awards than any other state or nation.The first ice cream sundae was served in Two Rivers, Wis. in 1881. George Hallauer, a customer at Edward C. Berner’s soda fountain in Two Rivers, asked Edward to top off his dish of ice cream with the chocolate sauce used for chocolate sodas. The new concoction caught on and was originally offered only on Sundays.The average American eats nearly 33 pounds of cheese each year – twice as much as in 1975 – and will consume about one ton of cheese during a lifetime! Per capita cheese consumption is projected to grow to more than 34 pounds by 2019.With nearly 33 pounds per capita consumption in 2009, the United States ranks far behind many European countries for per capita consumption of cheese. Greece ranks 1st with 72 pounds per capita and France is 2nd with 53 pounds per capita.If people ate like cows, they would have to eat about 360 cheeseburgers and drink 400 to 800 glasses of water every day.Wisconsin’s diverse dairy business accounts for more than 1/5th of the nation’s total dairy exports.Wisconsin produces an average of nearly 2.2 billion pounds of milk each month!The average dairy cow weighs about 1,400 pounds, which is approximately the same size as Alaska’s record-breaking polar bear.One of the biggest contributors to the outstanding taste of Wisconsin Cheese is the state’s rolling pasturelands. Full of prairie grasses, clover and wildflowers, the grass is less acidic than that in other parts of the country, creating more complex and nuanced cheeses.Wisconsin is home to 211 dairy plants – including 126 plants manufacturing Wisconsin cheese.Mrs. Anne Picket began operating Wisconsin’s first cheese factory in 1841 on the family farm near Lake Mills. By 1850, Pickett and other Wisconsin farmers were producing 400,000 pounds of cheese and 3,634,000 pounds of butter.Wisconsin produces 48% of all specialty cheeses in the nation. In addition, 90% of Wisconsin cheese is sold outside of our state’s borders in major markets all across the country, bringing millions of dollars back into our economy.Wisconsin has about 1,200 licensed cheesemakers – more than any other state!Wisconsin cheesemakers produce more than 600 different varieties, types and styles of cheese.In the 2011 U.S. Championship Cheese Contest, Wisconsin won 60% of all awards given, including the top three awards – U.S. Champion, and First and Second Runner-Up.Wisconsin cheesemakers have claimed the Best of Show award at the annual American Cheese Society Judging & Competition 7 times since 1998.In 1921, Wisconsin became the first state to establish cheese-grading standards to ensure consistent quality and flavor.The average American eats nearly 33 pounds of cheese each year—more than twice as much as in 1975—and will consume about one ton of cheese during a lifetime! Per capita cheese consumption is projected to top 34 pounds by 2019.Wisconsin is the nation's largest producer of Cheddar cheese. The state also leads in production of Limburger, Muenster, Parmesan, Provolone and Romano.Colby cheese is a Wisconsin original, invented in Colby, Wisconsin in 1874.Brick cheese was invented in Wisconsin in 1875 and was named for its shape and for the fact that cheesemakers originally used bricks to press the moisture from the cheese.Wisconsin's dairy industry contributes $26.5 billion a year to the state's economy. This translates into an industry which fuels the state's economy at more than $50,000 per minute.Dairy is the largest segment of Wisconsin's $59 billion agriculture industry. The dairy industry accounts for almost 40% of all Wisconsin agriculture jobs, employing 146,200 people in the state.The average Wisconsin dairy cow generates more than $20,000 a year in economic activity. These dollars circulate throughout the local community, helping to support schools, roads and local businesses.Wisconsin leads the nation in both the number and diversity of dairy farms. Our more than 12,000 dairy farms include rotational grazing operations, organic producers, and conventional dairy operations of all sizes.Over 99% of Wisconsin's farms are family owned. Many of our dairy farms have been in operation for generations, and are continuing to involve the next generation of family members.There are over 300 different career options associated with the dairy business – making dairy an excellent choice for young people in our state.Wisconsin is the first state to establish a dairy research center (1986). The Wisconsin Center for Dairy Research, located at the University of Wisconsin-Madison, helps companies develop new dairy products, new uses and new technologies.
- 2013 ToAD Race Venues Announced
- 2013 USA Cycling National Criterium Calendar to Include ToAD 4-Day Omnium
- USA Cycling announces domestic road calendars
- Latest News Archive
Host a Cyclist!
Local Volunteers needed to host top cyclists from around the world who will be competing in the Tour of America's Dairyland. This unique opportunity offers you the chance to get to know the country's top riders and get a peek behind the scenes of the racing lifestyle. Lifelong friendships are often formed.
We are looking for host homes to house Racers both men and women from around the world who will travel to Wisconsin this summer for ten days of bike racing. Hosting riders in individual homes is a huge factor in recruiting teams. Invite your neighbors too. They can help by providing housing so that entire teams can stay in the same geographical area (ideal situation). Please pass this information on to your friends, family and co-workers.
Host families are asked to provide:
- a comfortable sleeping space, bed or air bed
- the use of a bathroom and shower
- use of kitchen to prepare meals
- counter and refrigerator space
- use of your washer and dryer
- a secure place for the cyclist(s) to store their bicycle at night
Note: You are NOT expected to provide food or transportation.
Will the riders want to be in my home when I'm not there?
No. They are looking for a place to sleep at night. If you're willing to let them use your home during the day, that would be nice, but it isn't required. However, due to the race schedules and some remote locations they will most likely arrive home past 10:00pm. They can let themselves in if you don't want to wait up for them.
Will I have to feed them?
No. Hosts often invite riders for a meal but it is not expected. They will need the use of the kitchen, (they will clean up after themselves). They will need the use of your refrigerator and counter space. Some may ask permission to use your washer and dryer.
Will I have to provide transportation?
Will my home be treated like a hotel?
No. Riders stay in many different homes and they would like to be invited back. They know how to be good guests.
Granted, these are nice people. Do they have any other reason to behave well?
You bet. These are all sponsored riders and teams. They are very aware that they are representing those sponsors and teams for the entire time they are in town not just when they are racing. They want those sponsors and teams to hear good things about them.
Will I have an uncomfortable conversation with the riders when I define the limits of what I'm willing to do?
No. The Host Housing Coordinator is an advocate for both the riders and hosts. You tell us your limits and we will pass it on to the riders. These riders are very flexible and gracious guests.
How will I know if I have been accepted as a host?
We will contact you once you have signed up through the website. You will be notified when host assignments have been made by email and/or by phone. Your guest(s) will also contact you shortly after the assignments have been distributed.
To volunteer, contact:
Karen Larson, Veloracer Consulting LLC
Host Housing Coordinator