The Certificate Cheesemaking Program consists of five fundamental courses on technical aspects of cheesemaking. These foundation courses are designed to provide beginning cheesemakers with basic scientific knowledge and skills. The courses include Essential Principles and Practices in Cheesemaking (4 days) this includes a starter cultures component; Milk Chemistry (1 day); Hygiene and Food Safety in Cheesemaking (1 day) Cheese Chemistry (2 days) and Basic Sensory Evaluation of Cheeses (1 day). We offer the Certificate Cheesemaking Program so that participants can complete the certificate within a few weeks with back-to-back weeks of courses. Enrollment in these classes is limited to 15 participants, so very hands-on. The following is our schedule of 2013 offerings: For questions contact: Montserrat Almena Aliste Ph.D or call 802.656.27!
Upcoming courses in the next 12 months: