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REGISTRATION is open

Advanced Cheese Technology Short Course Online

May 10-14, 2021 • $1200.00

You must take Cheesemaking 101 before taking this course. This course will be delivered via teleconference (Zoom) each of the five days.

The Advanced Cheese Technology Short Course is an intensive five-day course covering cheesemaking production principles and technology. You must complete the Cheesemaking 101 course before registering. This course is intended for apprentice cheesemakers with at least 12 months experience or students with a basic science background. Students should have experience in algebra and general chemistry. Completion of this course will give the student six (6) months credit toward the apprenticeship requirement for the state cheesemakers license.

Each Cheese Tech participant must take the Cheesemaking 101 course before registering for this course.
If you have completed the quizzes from Cheesemaking 101, you are welcome to sign-up for this course. If you did not complete the quizzes please go back to Cheesemaking 101 in Canvas and complete the course and quizzes. If you sign-up for the Advanced Cheese Tech short course without completing the Cheesemaking 101 quizzes you will be charged a $50 processing fee, removed from the course and issued a refund.

A binder will be shipped to participants. Make sure you provide the correct shipping address with your registration. We can not reship binders or share information electronically. We will be using Canvas, an online learning management system for this course. Last day to register is April 25th to accommodate printing, shipping and the campus login process. Please contact gauthier@cdr.wisc.edu if you have any questions.

All times are Central Standard

  • May 10 - 8am – 4pm
  • May 11 – 8am – 2:15pm
  • May 12 – 8am – 2pm
  • May 13 – 8am – 2pm
  • May 14 – 8am – 2pm

Lecture Topics

  • Dairy Starters/Ripening
  • Standardization of Milk
  • Cheese Yield
  • Coagulants and Coagulation
  • Cheese Chemistry
  • American Cheese Styles
  • Italian Cheese Varieties
  • Swiss and Eye Cheeses
  • Acid Set Cheeses
  • Acid-Heat Coagulated Cheese
  • Mold Ripened Cheeses
  • Surface Ripened Cheeses
  • Cheese Technology
  • Cheese Sensory*

*You will be sent cheese samples to evaluate during the class. Please ensure you provide a valid daytime address when registering.

Course Content & Delivery

All of the material for the class and lecture recordings will be available online after the course concludes. You can also communicate with the instructors and the rest of the class outside of lecture times through the discussion forums in Canvas, our online learning management system. Lectures and materials will be available online until December 15, 2021.

Wisconsin Cheesemaker License
Completion of this short course will give the student six months credit toward his or her apprenticeship requirement for the Wisconsin cheesemaker license requirements under ATCP 69.02 (1)(b). If you plan to apply for the Wisconsin cheesemaker license, please contact the Wis. Dept. of Agriculture at: WDATCP, Food Division, P.O. Box 8911, Madison, WI 53708-8911 or call (608) 224-4720 to obtain an application and the exam schedule. The cheesemaker license exam will not be given at the Advanced Cheese Technology Short Course.

PRIMARY CONTACT

Contact & Registration

PRIMARY CONTACT

Mark Johnson
1605 Linden Drive
608-262-0275
Email jumbo@cdr.wisc.edu

Registration Contact

CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672
Fax: 608-262-5088