Cheesemaking Short Course
This five-day hands-on course offers instruction on basic dairy chemistry and composition, milk microbiology, starter cultures and the manufacture of a variety of cheeses. This course is suitable for the beginning cheesemaker, or anyone interested in gaining more knowledge in cheesemaking technology. Completion of this course will give the student credit toward their qualification for the Wisconsin's cheesemakers license. Topics will include basic cheesemaking process, milk composition, microbiology, dairy cultures, regulations, sanitation, and more.
Event Details
Date: Mar. 17 — 21, 2025
Time: 12:00 AM - 12:00 AM
Cost: 1195.00
