This course will cover the broad range of cheeses and fermented milk products produced in the Eastern Mediterranean region. Unique characteristics of the various brined cheeses, whey cheeses, mixed milk cheeses and fermented milks will be detailed. Hands-on labs will showcase the manufacture of some traditional cheeses and fermented milks. Sensory sessions will focus on the similarities and differences between varieties and countries. Culinary labs will demonstrate some of the unique functional characteristics of these cheeses in culinary applications. The market potential for theses cheeses and fermented milks will also be addressed by experts.

This short course is intended for all cheesemakers interested in the production of unique brined cheeses or fermented milk products from the Eastern Mediterranean region. Also, cheese processors and marketers interested in designing specialty cheeses for unique culinary applications will find this course of value. This course qualifies as an advanced Artisan Course for Wisconsin Master Cheesemakers and as an elective course for candidates in the Wisconsin Master Cheesemaker® Program.