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.
Portico magazine "Coursework: cheese making short course gets better with age"
Course Fee: $2,300 plus HST (13%) in Canadian funds. Includes course manual, lab supplies and lunches.
The teaching lunch is held on the Friday at Cutten Fields.
The course covers lectures and cheese making in our pilot plant.