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REGISTRATION Open

Advanced Cheese Technology

November 15-18, 2021 • $1200.00


You must take Cheesemaking 101 before taking this course. This course will be delivered via IN PERSON at UW-Madison. You must register by November 1st.

The Advanced Cheese Technology Short Course is an intensive four-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.

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

The cheesemaking lab will not be offered for this iteration of the course. However, participants are encouraged to sign-up for the Spring 2022 cheesemaking lab section when it becomes available.

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
608-262-0275
Email jumbo@cdr.wisc.edu