Menu
Online Registration
Racer Accommodations
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.
Dairy Days of Summer
Latest News
- Venue Change Announced for Tour of America’s Dairyland Road Race
- Great Incentives for Junior Racers from Tour of America's Dairyland
- Registration Now Open for 2012 Tour of America’s Dairyland
- 2012 Tour of America’s Dairyland Schedule Announced; Title Sponsor Renews
- ToAD Sprints to Largest Competitive Cycling Event in U.S.
- Latest News Archive
Race Reports
Connect
Rules & Regulations
All races part of the Tour of America's Dairyland will be sanctioned by USA Cycling and the United States Cycling Federation and subject to the governing rules in the USCF Rule book. Licenses USCF officials will be responsible for all start/finishes, rulings, and determining end results and scoring. For further explanation of race rules and regulations, please go to www.usacycling.org.
Registration & Refund/Transfer Policies
- No credits or refunds for rain or weather conditions beyond the control of Tour of America's Dairyland
- No refunds or credits due to rider accident or mishap
- No transfer of registration fees to other team mates or friends
- You may transfer your rider registration fee to another race day but no refunds
- No refunds or credits for a rider who misses race
There will be no complaining about these policies or NO MILK FOR YOU!
Race Types:
Criterium Race
A Criterium or Crit race will be held on a short course consisting of racers riding laps (ranging from approximately 0.6 mile - 1.2 mile) until the specified time limit or total distance is reached. The first rider across the finish line on the finishing lap (without being lapped by the field) will be declared the winner. In case of the Tour of America's Dairyland all crit races will be run on a time limit. Ie. 60 minutes plus 5 laps.
- There will be no hand-ups, or feeding during a crit race.
- Free laps - for legitimate mechanical reasons approved by the race officials, free laps will be awarded during the race up to a certain time limit. All free lap rules are subject to the discretion of the presiding officials.
Road Race
A Road Race or circuit race will be held on a longer open road course varying in length. Race could consist of one lap of a larger distance or multiple laps of a smaller distance. The first rider across the finish line will be determined the winner. All of the road races in the Tour of America's Dairyland will be run on a distance limit.
- Feeding will be allowed at a determined part of the course.
- No free laps will be awarded. If a rider has a mechanical issue, it can be fixed on course during the race.
- Other rules of the course will be further explained by the race officials.