Cheeses of Ireland & the UK Short Course

Dates:		September 9-10, 2008
Cost:		$350.00 in state $400.00, out of state
Location:		Babcock Hall

Description:

This two-day short course will cover the broad range of cheeses from acid, crumbly and farmhouse to the British Blues. The differences between cheeses from the various regions and environments will be discussed. Hands-on labs will showcase physical and flavor characteristics between varieties and regions. Discussions will also include management of cheeses during the aging process to produce unique flavored cheeses to meet specific market demands.

This short course is intended for all cheesemakers interested in production of unique Irish and English cheeses and for cheese processors and marketers interested in handling these specialty cheeses for value-added markets. This course qualifies as an advanced artisan course for Wisconsin Master Cheesemakers and is a required course for candidates in the Wisconsin Master Cheesemaker® Program.

You can find a description of the event (in PDF form) here.

Primary Contact:
Dean Sommer
1605 Linden Drive
608.265.6469

Registration Contact:
CALS Conference Services
620 Babcock Drive
Phone : 608.263.1672
Fax : 608.262.5088