Back to top

The Science of Cheese Making (Advanced Level)

This workshop is designed for advanced level cheese manufacturers or others interested in the advanced concepts of cheese making and is a required part of the Dairy Extension Advanced Cheese Making Certificate Program.  The course may also be taken as a stand-alone Advanced Cheese Making training.  For the Cheese Certificate track there is a closed book examination.

The workshop will provide attendees with a review of information in key areas related to the complex chemistry of cheese making, cheese styles and standards of identity, advanced microbiology, advanced cheese problems and defects, and food safety challenges in the cheese industry.  The course will also include hands-on cheese making activities in the Food Processing Development Laboratory.  It is expected that the attendee has a variety of applied experience as this course is designed to test overall knowledge and problem-solving as it relates to cheese making.  This course assumes the attendee understands applied concepts and science as it relates to cheese making before arrival.

Tuition is $800.00 for in-state registrants -- $960.00 for out of state registrants.   Enrollment is limited to the first 20 participants. Course earns 2 CEUs.

Workshop Dates: Course taught alternate years--next offering October 2018          

Location: Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853
 

Syllabus
Sample Program
Lodging Information
Parking Information    
Dairy Certificate Program
 

For additional information/questions regarding the workshop, please contact Rob Ralyea (607-255-7643; rdr10@cornell.edu), or Louise Felker (607-255-7098; lmf226@cornell.edu)