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 course covers lectures and cheese making in our pilot plant.