Cheese Grading Short Course
The Wisconsin Cheese Grading Short Course is an intensive three-day course covering the principles and practices used in grading natural cheeses. This introductory course is intended for cheesemakers, production supervisors and quality control personnel interested in assessment of cheese quality. The course will be structured around the cheese grading standards covered by Wisconsin Ag Chapter 81 and USDA Grading Standards. Cheeses used in the grading lab sessions will be selected to show the majority of flavor, body, texture, color and appearance defects found in the industry today.
Location: Babcock Hall, Room 205
Registration begins at 8:00 a.m. and the program starts at 8:25 a.m.
Each student should bring the course confirmation and a cheese trier (if you own one) to the workshop..
» Function of Grading Process
» Basic Principles of Sensory
» What do Judges Look for While Evaluating Contest Cheeses?
» Grading Process vs. Judging
» Common Occurring Defects
» American-Style Cheeses (All Cheddars, Colby, Jack)
» Brick, Muenster, Havarti
» Smeared Ripened Cheeses
» Mozzarella (fresh, LMPS, Whole, etc)
» Gouda, Swiss
» Feta e
» Hard Italian
» Mold Ripened
» Latino Cheese
» Flavored Cheeses
» Cream Cheese/Mascarpone/Spreads
» You Grade the Cheese
Lodging is not included in the registration fee. Make your lodging reservation directly with the hotel/motel you select. As a convenience, each of the following hotels will hold a block of rooms for this course. Rooms will be sold on a first-come basis. Shuttle service is provided at both hotels.
Campus Map | University of Wisconsin–Madison
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088