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2024 Course Dates: October 22-25

Course Description

This advanced level cheesemaking course takes a deep dive into various artisan cheese varieties and is part of the Wisconsin Master Cheesemaker® curriculum.

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.

Learning Objectives

  • Master the understanding of the foundational science related to cheesemaking.
  • Describe and demonstrate the fundamental cheesemaking steps for Artisan cheese varieties.
  • Understand the functionality and end user applications of Artisan cheese varieties.
  • Learn the cheese chemistry behind Artisan cheese varieties.
  • Understand the impact of varying key processing steps on the quality of Artisan cheese varieties.
  • Identify defects, causes, and solutions common in Artisan cheese varieties.

The following resource book will be provided for you and is included in your registration fee: Cheese Ripening Guide.

Luis A. Jiménez-Maroto - 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: Luis A. Jiménez-Maroto | Dean Sommer | Dr. Rodrigo Ibanez | John Jaeggi | Dr. John Lucey | Ben Ullerup Mathers | Dr. Miguel Pérez | Industry Experts

Next Advanced Cheesemaking: Artisan Course: October 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.

Parking on Campus | Lodging in Madison

Full list of CDR short courses