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Registration is Open

World of Cheese from Pasture to Plate Online

June 7-10, 2021 • $600

"The World of Cheese from Pasture to Plate" is a four-day online course aimed at educating retailers, culinary professionals, end users, brokers, distributors, retailers, and marketers, in the art and science of cheesemaking. This course features lectures covering cheesemaking, cheese handling and display, packaging fundamentals, cheese economics, basics of cheese grading and evaluation, and more. The virtual sessions include a "watch-along" cheesemaking lab and cheese functionality demos. At the end of the course attendees will receive a participation certificate. This course will be delivered via teleconference (Zoom) and involve four half-day sessions each morning (8:30am - 12:30pm Central Time). Registration closes May 26th.

The course is intended for culinary professionals, end users, brokers, distributors, retailers, and marketers. It is designed to give non-cheesemakers a broad knowledge of the cheesemaking process while emphasizing the uniqueness of cheese products. This course is designed as a survey course for participants and is not designed to address technical research issues.

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.

Lecture Topics

  • History of Cheesemaking
  • Milk & Milk Products for Cheesemaking
  • Cheese Science 101
  • Process of Cheesemaking
  • Cheese Varieties
  • Cheese Sensory Fundamentals
  • Developing Body & Flavor in Cheese
  • Cheese Defects, Retail & Food Service
  • Cheese Functionality & Melting

Contact & Registration


Dean Sommer
608-265-6469 |


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