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Introduction to Cheesemaking Technology
October 2 - October 6
$2350
In this 4.5-day course, participants will gain a comprehensive understanding of the scientific and technological principles of cheesemaking. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. Throughout the course, participants will have the opportunity to work in our provincially licensed pilot plant, where they will be guided in making 15 different varieties of cheese, including Cheddar, Feta, Camembert, Ricotta, and Swiss, among others.
The curriculum is designed to cater to a wide range of individuals, including experienced cheesemakers, employees in the dairy industry, regulatory inspectors, ingredient and equipment suppliers, chefs, and food enthusiasts.