Master Artisan Short Course Series,
Cheeses of Italy
September 19-21☼ Registration is closed, waiting list is available.
As a part of CDR’s ongoing Master Artisan Short Course Series, the 2017 course will focus on the production of cheeses from Italy. Industry experts will discuss all aspects of the traditional production of these cheeses, from cultures and coagulants to salting and aging. This course will encompass the full range of cheeses produced in Italy, including soft styles like ricotta, complex surfaced-ripened cheeses like Taleggio, and classic hard styles like Parmigiano Reggiano. To complement expert-led sessions, CDR staff will also guide attendees through cheesemaking in the dairy plant. Please join us to gain a deeper understanding of the ins and outs of making traditional Italian style cheeses. This course meets the Wisconsin Master Cheesemaker artisan course requirement.
Cost: $800.00 | Location: Babcock Hall, Room 205 | Register On-line & Payment
Registration begins at 7:45 a.m. and the program starts at 8:00 a.m.
Each student should bring the course confirmation to the workshop
List of Topics Discussed During the Short Course:
» Cheeses of Italy – An Overview of the History and Origins
» Cheesemaking Lab in the Pilot Plant
» Basics of Soft Italian and Heat Precipitated Cheese Manufacturing
» Sensory and Performance Evaluation of Soft Italian Cheeses
» Overview of Italian Cheesemaking Equipment
» Basics of Hard Italian Cheese Manufacturing
» Sensory Evaluation of Hard Italian Cheeses
» The Basics of Anti-Caking Agents for Shreds and Grated Cheese
» Make Up and Considerations of Brine Preparation and Maintenance
» Basics of Pasta Filata Italian Cheese Manufacturing
» Sensory and Performance Evaluation of Pasta Filata Italian Cheeses
» Basics of Semi Soft and Semi Soft Surface Ripened Italian Cheese Manufacturing
» Sensory Evaluation of Semi Soft and Semi Soft Surface Ripened Italian Cheeses
» A Review of Surface Ripening Cultures
» A Review of Lipases
» Basics of Gorgonzola and Blue-type Cheese Manufacturing
» Sensory and Performance Evaluation of Blue-type Italian Cheeses
» A Review of Italian Cheese Cultures and Blue Cheese Molds
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.
525 West Johnson Street, 608-251-5511. Special rates: $149 single & double (plus 14.5% taxes).
Group rate code: MAC Cut off date: August 19th.
The Madison Concourse Hotel
One West Dayton Street, 800-356-8293. Special rates: $149 single & double (plus 14.5% taxes).
Group rate code Master Artisan Short Course. Cut off date: August 22nd.
Campus Map | University of Wisconsin–Madison
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment