Cheese Making Technology Short Course

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April 23 to 27, 2018

Cheese Making

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.

Register

Arthur Hill instructing students attending the Cheese Making Course at the University of Guelph

Instructor(s) 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 

Please bring water proof footwear for cheese making sessions in the pilot plant.

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.  

Contact: fsevents@uoguelph.ca