Cheesemaking Short Course
This five-day hands-on course offers instruction on basic dairy chemistry and composition, milk microbiology, starter cultures and the manufacture of a variety of cheeses. This course is suitable for apprentice cheesemakers, or anyone interested in gaining more knowledge in cheesemaking technology. Completion of this course fulfills one of the prerequisite qualifications for the Wisconsin's cheesemakers license. Topics will include basic cheesemaking process, milk composition, microbiology, dairy cultures, regulations, sanitation, and more. This in-person course is held at Falcon Creamery, the on-campus dairy plant at the University of Wisconsin - River Falls. Lodging is available within walking distance of Falcon Creamery, and River Falls is located less than a one-hour drive from MSP international airport.
Event Details
Date: Oct. 6 — 10, 2025
Time: 8:00 AM - 12:00 PM
Cost: $1,195
