Including: Mozzarella, Provolone, Parmesan, Asiago, Romano, pizza performances and lipases.
Course Dates: October 1-3 | Registration opens July 16 | Registration Closes: 2 weeks before course start | Course Fee: $1325
Course Description
This advanced level cheesemaking course takes a deep dive into Italian-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 evaluations, 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 Italian-style cheesemaking steps.
- Master the foundational science related to cheesemaking.
- Understand the functionality and end user applications of Italian cheese varieties.
- Identify defects, causes and solutions common in Italian-style cheeses.
- Understand the impact of varying key processing steps on the quality of
Italian cheese varieties. - Describe the unique steps and qualities in manufacturing the wide range of Italian-style cheese varieties.
- Discover the similarities and differences between commodity and artisan Italian-style cheese varieties.
- Discuss milks standardization and cheese yield.
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: Dr. Rani Govindasamy-Lucey | Dean Sommer | Dr. Mark Johnson | Dr. Rodrigo Ibanez | John Jaeggi | Dr. John Lucey | Ben Ullerup Mathers | Brandon Prochaska | Industry Partners
Next Advanced Cheesemaking: Italian Varieties Course: Fall 2025
Certificate of Completion
Certificates will be printed and issued in-person on the final day of each course for all in-person courses.