When: February 24-28, 2020
Where: Food Science Addition, Room 144
Registration Deadline: February 10, 2020
Deadline to Cancel (full refund minus a $75 fee): February 17, 2020
Registration Limit: 30
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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 the beginning cheesemaker or anyone interested in gaining more knowledge in cheesemaking technology. Completion of this course will give the student six month's credit toward their apprenticeship requirement for the Wisconsin's cheesemakers license. Topics will include basic cheesemaking process, milk composition, microbiology, dairy cultures, regulations, sanitation, and more.
To take the Wisconsin Cheesemakers license exam, participants are responsible for registering themselves for the exam at least 2 weeks prior to the course. To complete the application to the Wisconsin's cheesemakers license exam, visit:
After registering for a course/workshop, please download this packet with information about hotels, restaurants, parking and maps.
A $25.00 processing fee will be assessed for customer initiated cancellations where the total amount is $200.00 or more.