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Beginner’s Art & Science of Cheese Making Short Course
February 17 - February 19$725
February 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 making is an art. To create successful and delicious art, it is best to understand the science behind cheese making. This course will teach the fundamental principles of making a variety of different cheeses beginning with the milk and pasteurization. Other topics include cultures, rennet, brining, packaging, mold ripened, sanitation and regulations. This two-and-a-half-day course is organized by the College of Agriculture and Natural Resources and is a mix of classroom lectures and hands-on cheese making taking place in the UDairy Creamery’s Genuardi Food Innovation Laboratory. The course is suited to those with no knowledge or some general knowledge of cheese making. Advanced level cheese courses will be available in the future.
In this course, you will learn:
The fundamental steps behind the cheese making process;
Hands-on techniques making three varieties of cheese; and
The importance of milk quality, cleaning and sanitation and how it can affect cheese.
Who should participate?
Culinary, retail or hospitality industry professionals looking to expand their cheese making knowledge
Farmers or dairy professionals looking to explore cheese making as a value-added product
Cheese enthusiasts who are eager to learn cheese making principles and explore hands-on cheese making
Military Discount – 10% code: MILITARY10
UD Student Discount – 10% code: STUDENT10