Farmstead and artisan dairy processors and others interested in small-scale commercial cheese making, that take this course will gain knowledge of the materials and processes used to make cheese and learn techniques to improve their business. This 4-day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for the consistent manufacture of high-quality cheese. Cheese making will be discussed with an emphasis on the chemical and microbial changes at each step in the process. Understanding changes that occur in cheese throughout manufacture allows cheesemakers to adjust their make procedure to modify finished cheese properties or in response to variations in milk supply and other factors. Food safety principles are presented to enable cheesemakers to comply with regulations.

Hands on laboratories include making several varieties of cheese in the pilot plant. The sensory evaluation session integrates principles learned in lectures and labs and illustrates how cheese evaluation can be used to troubleshoot manufacturing problems.

The course encourages interaction among the students and course instructors during lectures, labs, breaks, meals and at the wine and cheese reception.