Advanced Cheesemaking: Artisan Varieties
2023 course focus: Muenster, Brick, Havarti, Surface-Ripened Soft, Washed Rind Semi-Soft
2024 course focus: White Mold, Blue Mold and Feta
2025 course focus: Latin American cheeses
2026 course focus: TBD
Course Dates: October 28-30, 2025 | Course Fee: $1450
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. The course is offered annually, and the focus rotates each year.
The focus of this course is Latin American cheeses including Mexican, Caribbean + Central and South American cheeses, focusing on those primarily made in the United States.
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 Cheesemaking Fundamentals (or pre-approved work experience*) is required prior to taking this course.
Learning Objectives
- Master the understanding of the foundational science related to cheesemaking.
- Describe and demonstrate the fundamental cheesemaking steps for Latin American cheeses.
- Understand the functionality and end user applications of Latin American cheeses.
- Learn the cheese chemistry behind Latin American cheeses.
- Understand the impact of varying key processing steps on the quality of Latin American cheeses.
- Identify defects, causes, and solutions common in Latin American cheeses.
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
Certificate of Completion
Certificates will be printed and issued in-person on the final day of each course for all in-person courses.