Cheese Grading Short Course

November 4-6

☀ Postponed.

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.

Day 1
» 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

Day 2
» Mozzarella (fresh, LMPS, Whole, etc)
» Gouda, Swiss
» Feta
» Hard Italian
» Mold Ripened
» Sheep/Goat
» Latino Cheese

Day 3
» 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.

The Greater Madison Convention & Visitors Bureau, Things to do in Madison

You must have a parking pass. Campus parking is restricted. Purchase a daily or half-day parking permit in advance by completing the online ordering form here: or by calling the Special Events Office at 608-262-8683. Please allow two weeks for processing. Inquiries about visitor parking can be sent to:
Campus Map | University of Wisconsin–Madison

Primary Contact:

Marianne Smukowski
1605 Linden Drive

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