Gain knowledge of the material and processes used to make speciatly cheese and learn techniques to improve your business. Theis four-day course covers milk composition and microbiology, rennet, and cheese cultures, cheese making principles, sanitation practices, food safety plans, sensory evaluation, and marketing.

This course emphasizes interactive learning through the integration of classroom dicussions, hands-on cheese-making and microbiology labs, demonstrations, and tasting sessions.