The dairy industry in Wisconsin is rapidly changing. Artisan and specialty cheese production in Wisconsin has increased and farmstead-produced bottled milks, yogurts and ice creams have also increased substantially.
The University of Wisconsin-River Falls teaches basic short courses and workshops, including Cheesemaker's Short Course, HACCP Workshop, and Pasteurization Short Course. Successful completion of the courses can lead to licensing and certification.
To register, visit https://www.uwrf.edu/ANFS/DairyProcessingWorkshops.cfm.