This short course has reached its enrollment capacity. To place your name on the waitlist, please send an email to hcooper@cdr.wisc.edu.
Including: Cheddar, Colby, Monterey Jack, Colby Jack, Pepper Jack, Cheese Curds, cheese for processing.
2024 Course Dates: May 7-9 | Registration closes: April 23 | Course fee: $1325
Course Description
This advanced level cheesemaking course takes a deep dive into American-Style cheese varieties. Content that was previously a part of our advanced cheese technology short course has been revamped to enhance your cheesemaking knowledge and skills with classroom lectures by CDR content experts, hands-on labs and activities, sensory experiences, and critical thinking exercises. Successful completion of the cheesemaking fundamentals short course (or pre-approved work experience*) is required prior to taking this course.
Learning Objectives
- Describe and demonstrate the fundamental american-style cheesemaking steps.
- Master the foundational science related to cheesemaking.
- Understand the functionality and end user applications of american-style cheeses.
- Identify defects, causes and solutions common in american-style cheeses.
- Understand the impact of varying key processing steps on the quality of
American-Style cheeses. - Describe the unique steps and qualities in manufacturing the wide range of american-style cheese varieties.
- Discover the similarities and differences between commodity and artisan american-style cheese varieties.
Rani Govindasamy-Lucey - CDR course lead
Dean Sommer - CDR technical course contact
Contact with questions on course content or if this course is right for you.
Heather Cooper - CDR events coordinator
Contact with questions on registration, certificates, or other questions.
Course Instructors: Dean Sommer | Dr. Mark Johnson | Dr. Rodrigo Ibanez | John Jaeggi | Dr. John Lucey | Rani Govindasamy-Lucey | Ben Ullerup Mathers | Brandon Prochaska | Industry Experts
Next Advanced Cheesemaking: American-Style Varieties Course: early May 2025 registration closes 2 weeks before course start date.
Certificate of Completion
Certificates will be printed and issued in-person on the final day of each course for all in-person courses.