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Cheese
Registration Opening Soon

Advanced Cheesemaking: American-Style Varieties

May 2-4, 2023 • $1325

Including: Cheddar, Colby, Monterey Jack, Colby Jack, Pepper Jack, Cheese Curds, cheese for processing

Course Description
This advanced level cheesemaking course takes a deep dive into American-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 experiences, and critical thinking exercises. Successful completion of Cheesemaking Fundamentals (or pre-approved work experience*) is required prior to taking this course.

Course Learning Objectives:

  • Describe and demonstrate the fundamental American-Style cheesemaking steps.
  • Master the understanding of the foundational science related to cheesemaking.
  • Understand the functionality and end user applications of American-Style cheeses.
  • Identify defects, causes and solutions common in American-Style cheeses.
  • Understand the impact of varying key processing steps on the quality of
    American-Style cheeses.
  • Describe the unique steps and qualities in manufacturing the wide range of American-Style cheese varieties.
  • Discover the similarities and differences between commodity and Artisan American-Style cheese varieties.

Course Technical Contact: Dean Sommer

Course Instructors: Dr. Mark Johnson (CDR) | Dr. Rodrigo Ibanez (CDR) | Benjamin Mathers (CDR) | Dr. John Lucey (CDR) | Brandon Prochaska (CDR) | Industry Experts

Contact for Registration or Other Questions: Heather Cooper (CDR)


Contact & Registration

PRIMARY CONTACT

Dean Sommer
dsommer@cdr.wisc.edu

608-265-6469