In response to COVID-19, and to help promote industry events and awareness, we’ve temporarily waived the membership requirement to post events to our industry Event Calendar.
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Cheesemaking
Beginner’s Art & Science of Cheese Making Short Course
University of Delaware 540 S. College Ave, Newark, DE, United StatesFebruary 17 to 19, 2020 Register by December 1- $699 After December 1st- $749 Final Deadline for registration- February 1st, 2020. Have you ever wondered what makes cheddar a cheddar? Or how you could make cheese your own mozzarella? Cheese … Continue reading
Practical Cheesemaking: Rooting out Defects at the Vat with Peter Dixon
Briar Rose Creamery 19231 NE FAIRVIEW DR., Dundee, OR, United StatesJoin Peter Dixon for three days of hands-on cheesemaking at Briar Rose Creamery, Dundee, OR Take part in an in-depth discussion of cheesemaking methods and techniques, including natural cheesemaking and autochthonous starter cultures as we make Raclette and Teleme. Discussion … Continue reading
Extending Cheese Shelf Life
Virtual MeetingJoin the Center for Dairy Research for a free webinar on Wednesday, April 8 at 2 pm (CT). The impact of COVID-19 on the dairy industry calls for new tools in the cheesemaking toolkit. CDR staff will share ideas for … Continue reading
Mozzarella & its Cousins
Campania, Italy Campania, ItalyProfessional development course designed and led by Maria Sarnataro, professional instructor about cheese and wine On this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the provinces of Salerno … Continue reading
Best Practices for Managing Brine Systems
Virtual MeetingSession Description: Brine systems are used to manufacture a variety of cheese types and forms. Systems have many sizes and configurations. Join these Artisan dairy food safety educators to learn best practices to ensure the safety of brining systems and … Continue reading
Oregon Dairy Industries Conference
Virtual MeetingOregon Dairy Industries Conference will be held virtually April 13 and 14th, 2021. Learn more here: https://www.oregondairy.org/2021-virtual-conference-program/
Theory & Practice of Italian Cheese
Lucca, Tuscany, Italy Lucca, Tuscany, ItalyCourse Highlights • Spend time in the diaries of five Tuscan artisan cheesemakers who have been making cheese all their lives and form part of a tradition handed down through generations • Three types of milk: cow, sheep, goat • … Continue reading
Mozzarella & its Cousins
Campania, Italy Campania, ItalyOn this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the provinces of Salerno and Caserta, the two areas of Campania renowned for their mozzarella di bufala. Also included are the small … Continue reading
Theory & Practice of Italian Cheese
Lucca, Tuscany, Italy Lucca, Tuscany, ItalyCourse Highlights • Spend time in the diaries of five Tuscan artisan cheesemakers who have been making cheese all their lives and form part of a tradition handed down through generations • Three types of milk: cow, sheep, goat • … Continue reading
Mozzarella & its Cousins
Campania, Italy Campania, ItalyProfessional development course designed and led by Maria Sarnataro, professional instructor about cheese and wine On this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the provinces of Salerno … Continue reading