When: September 27 - October 1, 2021
Where: Food Science Addition, Room 150
Registration Deadline: September 17, 2021
Deadline to Cancel (full refund minus a $75 fee): September 22, 2021
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.
The Wisconsin Cheesemakers exam is not apart of this course. To take the Wisconsin Cheesemakers license exam, participants are responsible for contacting their local Environmental Health Sanitarian with the Wisconsin Department of Agriculture to schedule the exam after the course.
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A $25.00 processing fee will be assessed for customer initiated cancellations where the total amount is $200.00 or more.