Since 1986, the WSU Creamery has been presenting the Cheese Making Short Course. This course is designed for experienced cheesemakers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production community. This is an advanced class and it is recommended that you have some experience in cheese making or have attended a basic cheese making class as a prerequisite.
The program generally includes:
- Filtration technology
- Cheese yield
- Regulatory issues
- Milk composition
- Food Pathogens
- Cheese cultures
- Quality Issues
- How cheesemaking process steps affect flavor, body and texture
- Protecting your product
- Cheddar, Italian and Continental cheeses
- One full day of hands-on cheesemaking at the WSU Creamery
EARLY REGISTRATION FEE: $739.00
A late fee of $50 will be applied to registration made within 30 days of the event.