Farmstead and artisan dairy processors and others interested in cheese who take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.

This 3 day course begins with a focus on the materials and facilities used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent 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 or other factors.

Several varieties of cheese will be made during the laboratory session in the pilot plant. Students may participate in the cheese making process at any level from hands-in-the-vat and taking measurements to observing the action. Principles learned in lecture and lab will be integrated in a session on the sensory evaluation and judging of different cheese categories.

The course wraps up with discussions on food safety plans and marketing specialty cheeses and value-added products.

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