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cheesemaking
  Short Courses and Workshops

The Western Dairy Center offers artisan and industrial cheese making classes. We partner with other educators to provide specialized and personalized workshops for companies. For more information on customized workshops, email westcent@usu.edu

Cheesemaking Short Courses

Cheese making short courses are held each year in February. Students will spend time in the classroom learning definitions, terminology, techniques, and the science of making cheese. They will also get hands-on experience making a variety of cheeses in our dairy plant. Classes are limited to 12 people and fill up quickly, so register early. For registration information, email westcent@usu.edu or call 435-797-3466.

Basic Cheesemaking Short Course          February 7-9, 2018      $525

The Basic Cheese Making Short Course is a three-day class designed for the beginning cheesemaker and those who have never made cheese before. The course will include an introduction to milk, cheese, dairy cultures and the steps in cheese making. Students will spend a day in the pilot plant making three varieties of cheese the old fashioned way, by hand.

Advanced Cheesemaking Short Course          February  27-March 2, 2018      $695

This four-day course is for people who have cheesemaking experience and want to expand their knowledge of milk chemistry, cheese chemistry, curd handling and controlling cheese manufacture. This class will cover the basics of how to make cheese as well as a more in-depth exploration of the science of cheese making and flavor development of cheese. Students will spend two days in the pilot plant making several different varieties of cheese.

Basic and Advanced Short Course agenda:  PDF


Workshops

Dairy Processing 101          March 7-9, 2018          
for more information and to register contact ascanlin@easconsultinggroup.com

For workshops on food safety, visit http://food-safety.guru or www.easconsultinggroup.com