Cheese Making Short Courses
The Western Dairy Center conducts a cheese making short course to provide technical training for cheese manufactures in the intermountain area. This four day course provides cheesemakers with the scientific and technical basis of the cheese making process. One day is spent in our dairy plant making cheese the old fashioned way, by hand, so the cheesemaker can see and feel the cheese during the various steps of cheese manufacture.
Because of the increased interest in artisan cheese, the Center conducts a separate course for artisan cheesemakers. This course spends two days in our dairy plant making 5 different verities of cheese. Attendance is limited to 12 participants so everyone can have an opportunity to make their own vat of cheese.
Topics covered by the short courses are:
- Understanding pH
- Milk microbiology and quality
- Milk chemistry and composition
- The cheese making process
- Sensory evaluation
- Cheese cultures and bacteriophage
- Analysis of milk components
- Yield and economics
- Curing and flavor development
- Cleaning and sanitation
- Eliminating defects in cheese