Cheese Making Technology Short Course

Annual short course - April 22 to 26, 2019

Learn the scientific and technological principles of cheese making through interactive lectures, and apply them in hands-on cheese making laboratories. In this course, you'll explore the manufacturing of Cheddar, Provolone, Gouda, Colby, Havarti, Ricotta, Feta, Camembert, Romano, Swiss-type and frying and processed cheese.

Instructor Professor Arthur Hill

Who Should Attend

  • Production and research dairy personnel
  • Managers of dairy processing companies
  • Ingredient suppliers
  • Government personnel
  • And anyone else wanting to know about cheese

You'll Learn All About

  • Milk quality, treatment and chemistry
  • Processing, ripening and packaging,
  • Calculating yield and setting benchmarks
  • Sanitation and quality control
  • Cheese grading 

Course Fee: $2,300 plus HST (13%) in Canadian funds. Includes course manual, lab supplies and lunches.  

A teaching lunch is held on the Friday at Cutten Fields.    

Course capacity is 24 registrants.