When: September 23-27, 2019
Where: Food Science Addition, Room 144
Registration Deadline: September 9, 2019
Deadline to Cancel (full refund minus a $75 fee): September 16, 2019
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:
A $25.00 processing fee will be assessed for customer initiated cancellations where the total amount is $200.00 or more.