The Wisconsin Cheese Technology Short Course is an intensive four-day course covering cheesemaking production principles and technology. This course is intended for apprentice cheesemakers with at least 12 months experience or students with a basic science background. Students should have experience in algebra and general chemistry. Completion of this course will give the student six (6) months credit toward the apprenticeship requirement for the state cheesemakers license. Sample agenda

Optional Cheese Laboratory
There will be an optional cheesemaking lab held Friday morning, October 9th at the Babcock Hall dairy plant. This lab provides an opportunity to students that want a hands-on experience in production of Cheddar, Swiss, Mozzarella, Colby and Brick cheeses. Attendance at the lab session is strictly optional and is not required for the Wisconsin Cheesemaker License exam.

October 8-12, 2012