Cheesemaking Fundamentals
in-person April 3-4; self-study June-September
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Advanced Cheesemaking | American Varieties
May 7-9
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Process Cheese and Cold Pack Cheese
May 21-23
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Fundamentos de la elaboración del queso - en español (autoestudio será en línea)
19 de marzo - 19 de junio
Regístrese ahora
Cheese Grading & Evaluation
March 19-21
Cheese Judging
March 22
Certificate in Dairy Processing
February 12 - April 22
Advanced Cheesemaking | Italian Varieties
October 1-3
Registration opens July 16
Advanced Cheesemaking – Artisan Varieties
October 22-25
Registration opens July 16
World of Cheese from Pasture to Plate
April 22-26
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HACCP Certification
May 1-2
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Advanced Sanitation
October 9-10
Registration opens July 16
Environmental Monitoring
October 11
Registration opens July 16
Food Fraud
TBD
Check back for details
Buttermaking Comprehensive
June 18-20
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Buttermaking Fundamentals
TBD
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Dairy Ingredient Fundamentals
September 10
Registration opens July 16
Dairy Protein Beverage Application
September 11-12
Registration opens July 16
Cultured Dairy Products
Spring 2025
Take a Tour of CDR’s New Auditorium and Training Lab
Short Course Contacts
Lindsey O'Brien, Dairy Foods Trainer | 608-572-6109 (mobile)
Contact Lindsey for questions on course content, which course(s) you should take, cheese or butter maker licensure, and Master Cheesemaker course requirements.
Heather Cooper, Events Coordinator | 608-265-0482
Contact Heather for questions on registration, shipping of printed materials, certificates, parking on campus, and self-study or online portal access.
Andrea Miller, Program Manager | 608-354-8698
Contact Andrea for questions on future course dates, private training options, or if you are an industry partner that would like to be part of a CDR short course.