This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program. The course may also be taken as a stand-alone Basic Cheese Making training.
The course begins with an on-line lecture component covering the key areas related to vat pasteurization and basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing. The course will also include 1.5 days of hands-on pasteurization and cheese making activities.
Tuition for both course together is $750.00 for in-state registrants -- $905 .00 for out of state registrants. *Courses may also be taken separately.
Vat Course only-$150.00 for in-state registrants, $180 for out of state registrants.
Science of Cheese only- $600.00 for in-state registrants, $725.00 for out of state registrants
Enrollment is limited to the first 20 participants. Course earns 2 CEUs.