Cheese Making, Practical Short Course
Cost:
$579 - register on or before September 20th, 2025
$679 - register between September 21st - September 30th, 2025
Who Is the Course Designed For? This 2-day course focuses on the science and technology of cheese manufacturing. It is particularly suited for individuals involved in artisanal, small-scale, or medium- to large-scale cheese production, as both production scales are addressed. The course is also valuable for suppliers, regulators, and producers of starter cultures and enzymes who seek a deeper understanding of the cheese-making process.
Course Topics • Milk composition and milk quality • Principles and steps of cheese manufacturing • Pilot scale cheese production • Hands on experience with various cheese varieties: Feta, Chevre, Queso Fresco, Mozzarella • Good Manufacturing Practices (GMPs) for cheese making • Dairy microbiology and food safety, including outbreak prevention • Product sensory evaluation, quality control/assurance, and identification of cheese defects
Event Details
Date: Oct. 8 — 9, 2025
Time: 8:30 AM - 4:30 PM
Cost: $579 - register on or before September 20th, 2025 $679 - register between September 21st - September 30th, 2025
