World of Cheese

April 23-27

☼ Registration is now open.

"The World of Cheese from Pasture to Plate" is a four-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: $800.00 | Location: Babcock Hall, Room 205 | Register On-line & Payment
This course begins at 6pm on Sunday, April 23, 2017 with a meet and greet at the DoubleTree Hotel. The course starts at 8am Monday morning in Room 205 Babcock Hall.
Each student should bring the course confirmation to the workshop.  


Day 1
Discussion & Sampling Cheese Paring
The Art of Cheesemaking Film
Day 2
History of Cheesemaking
Milk & Milk Products for Cheesemaking
Tour Cheese Plant & Dairy Farm
Milk sensory, Sheep, Goat & Mixed Milk
Day 3
Cheesemaking 101
Process of Cheesemaking
Pilot Plant Safety Guidelines
Pilot Plant Cheesemaking
Developing Body & Flavor in Cheese
Cheese Defects, Retail & Food Service
Day 4
Tour Green County Plants
Navigating Cheese Regulations
Cheese Economics 101
Specialty Cheese Types
Day 5
Sensory–Attributes of Cheese
Sensory– Mainstream Cheeses
Sensory–Specialty Cheeses
Exam

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: $169 single & double (plus 14.5% taxes).
Group rate code: WOC. Cut off date: March 24.
The Madison Concourse Hotel
One West Dayton Street, 800-356-8293. Special rates: $145 single & double (plus 14.5% taxes).
Group rate code World of Cheese. Cut off date: March 28.

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

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
Campus Map | University of Wisconsin–Madison

Primary Contact:
Dean Sommer
1605 Linden Drive
608-265-6469
Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment