2018 Master Artisan Short Course Series,
Sheep, Goat and Mixed Milk Cheeses

September 18-19

☼ Registration is now open.

The Master Artisan Cheese Short Course is a two-day hands-on course aimed at Wisconsin Master Cheesemakers and other cheesemaking professionals. This year, the focus of the course is sheep, goat, and mixed milk cheeses. This course will explore sheep, goat, and mixed milk cheesemaking technology and theory through hands-on cheesemaking and course lectures. The hands-on cheesemaking laboratory will give participants the opportunity to make different styles of cheeses with different types of milk, while exploring different cheesemaking techniques. The course lectures will cover all aspects of cheesemaking technology; including milk composition, microbiology and cheese production methods, while examining different sheep, goat, and mixed milk cheeses from around the world. Participants will also receive a copy of Handbook of Milk of Non-Bovine Mammals.

Cost: $850.00 | 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:
» Understanding the Dairy Goat: Milk Composition and Microbiology
» Impact of Milk Quality on Cheesemaking
» Sheep, Goat and Mixed Milk Cheesemaking Techniques of the Eastern Mediterranean Part 1
» Sensory and Performance Evaluation of Eastern Mediterranean Cheeses
» Overview of Chevre Manufacturing Techniques (US)
» Sensory and Performance Evaluation of Chevre
» Overview of Cheesemaking Equipment
» Introduction: Sheep Diary Association of Wisconsin
» Sheep, Goat and Mixed Milk Cheesemaking Techniques of the Eastern Mediterranean Part 2
» Sensory and Performance Evaluation of Eastern Mediterranean Cheeses
» Cheesemaking with Focus on Mixed Milk, Sheep and Goat
» Sheep, Goat and Mixed Milk Cheesemaking Techniques of Spain and Portugal
» Sensory and Performance Evaluation of Spanish and Portuguese Cheeses
» Basics of Thistle Rennet
» Understanding the Current Market for Sheep, Goat and Mixed Milk Cheeses

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.
DoubleTree
525 West Johnson Street, 608-251-5511. Special rates: $149 single & double (plus 14.5% taxes).
Group rate code: MAC Cut off date: August 18th.

The Madison Concourse Hotel
One West Dayton Street, 800-356-8293. Special rates: $149 single, $159 double (plus 14.5% taxes).
Group rate code Master Artisan Short Course. Cut off date: August 20nd.

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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: visitor-parking@fpm.wisc.edu
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Primary Contact:

Andy Johnson
1605 Linden Drive
608-262-1534
Email email ajohnson@cdr.wisc.edu

Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment