World of Cheese from Pasture to Plate
April 27-May 1☀ Registration is now open.
"The World of Cheese from Pasture to Plate" is a five-day hands on 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 hands on sessions include cheesemaking, grading lab and cheese functionality demos. Wear low heel, closed toe shoes and casual clothes during cheesemaking and plant tours. At the end of the course attendees will receive a participation certificate.
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.
Cost: $1000.00 | Location: Babcock Hall, Room 205 | Register On-line & Payment
This course begins at 6pm on Monday, April 27 with a meet and greet at the DoubleTree Hotel. The course starts at 8am Tuesday morning in Room 205 Babcock Hall. Each student should bring the course confirmation to the workshop.
Discussion & Sampling Cheese Paring
The Art of Cheesemaking Film
History of Cheesemaking
Milk & Milk Products for Cheesemaking
Tour Cheese Plant & Dairy Farm
Milk sensory, Sheep, Goat & Mixed Milk
Process of Cheesemaking
Pilot Plant Safety Guidelines
Pilot Plant Cheesemaking
Developing Body & Flavor in Cheese
Cheese Defects, Retail & Food Service
Tour Green County Plants
Navigating Cheese Regulations
Cheese Economics 101
Specialty Cheese Types
Sensory–Attributes of Cheese
Sensory– Mainstream 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: $189 single & double (plus 14.5% taxes).
Group rate code: WOC. Cut off date: March 28.
The Madison Concourse Hotel , One West Dayton Street, 800-356-8293
Special rates: $199 single & double (plus 14.5% taxes).
Group rate code World of Cheese. Cut off date: March 30.
Campus Map | University of Wisconsin–Madison
1605 Linden Drive
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment