The World of Cheese from Pasture to Plate

Dates:		May 4-8, 2008
Cost:		$500.00
Location:		Babcock Hall

Description:

“The World of Cheese from Pasture to Plate" - A class for culinary professionals, end users, brokers, distributors, retailers, and marketers, is a four-day hands-on course aimed at educating participants in the art and science of cheesemaking. This course will feature lectures covering cheesemaking, cheese handling and display, packaging fundamentals, cheese economics, basics of cheese grading and evaluation, and more. The hands on sessions include cheesemaking, grading lab and cheese functionality demos. Wear low heel, closed toe shoes during cheesemaking. At the end of the course attendees will receive a participation certificate.

The course is intended for culinary professionals, end users, brokers, distributors, retailers, and marketers. It is designed to give non-cheesemakers a broad knowledge of the cheesemaking process while emphasizing the uniqueness of cheese products. This course is designed as a survey course for participants and is not designed to address technical research issues.

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