University of Wisconsin-River Falls, River Falls, Wisconsin
Animal and Food Science Department, College of Agriculture, Food, and Environmental Sciences, University of Wisconsin-River Falls
Cooperative Extension Service, Department of Food Science, College of Agriculture, Food and Environmental Sciences, University of Wisconsin-Madison
This four-day course is designed for farmstead cheesemakers as well as apprentice cheesemakers from industry. Sessions focus on the basic steps in cheese manufacture and provide opportunities to gain "hands-on"experience in the cheesemaking process. The cost is $400 for lecture and exam (first three days) plus $150 for the Production lab if needed, on the fourth day.
Completion of this course will give the student six months credit toward their apprenticeship requirement for the state cheesemakers license. This course is jointly sponsored with the University of Wisconsin-River Falls Department of Animal and Food Science, UW-Madison Department of Food Science and UW-Extension and sessions will be held on the UW-River Falls campus.
Topics covered in the UW Basic Cheesemaking Short Course:
Lab sessions will include production of cheddar cheese, milk and cheese analysis, and sensory evaluation of cheese.