Cheese Making Courses
Learn the science and technology behind cheesemaking.
U of G's Cheese Making Certificate courses provide instruction in all aspect of cheese making - scientific and technological principles of cheese making, unit operations, cheese technologies, safety, quality control, grading and more. The program also offers an ongoing opportunity for any cheesemaker to attend our master classes that focus on particular cheese varieties or technologies.
Online and in-person
The certificate courses are offered both online and in-person. Online courses allow you to learn at your own pace through while in-person courses provide hands-on experience. Online courses are 3 weeks in length, requiring 28 hours of study and lecture time.
Specialized master classes
Dive into a focused master class that explore in-depth a different variety of cheese. Gain extensive hands-on experience with the guidance of industry experts in these 2-3 day, fully in-person courses.
Learn the science of cheese making
The certificate consists of five required core courses which cover all of the skills needed to make high quality cheese that is consistent, safe, and most importantly, delicious.
Who Is the Course Designed For?
Professional cheese makers and cheesemongers looking to deepen their expertise and refine their craft. It is also suitable for serious hobbyists who are passionate about cheese making and eager to elevate their skills to a professional level. Government officials involved with cheese manufacturing facilities, ingredient, equipment and service providers can all benefit from this program or its individual courses.
Certificate Information
To complete the Cheese Making Certificate, students are required to complete 5 courses. You may complete the courses in any order, and take as long as you need. Register for the certificate without having to commit to the entire certificate.
The Introduction to Cheesemaking Technology short course is a week-long, in-person course requiring two additional weeks of online access to complete some short evaluations.
Upcoming Courses
- Master Class - Monk’s Cheese Master Class - June 2-3 (in person)
- Cheese Yield and Composition Control - Sep 11-Oct 4, 2025
- Introduction to Dairy Fermentations - Nov 10 - Dec 1, 2025
- Cheese Safety and Quality Assurance - Feb 12-13, 2026
- Introduction to Cheese Making Technology - Apr 27 - May 1, 2026
Course Costs:
- Introductory course: $2,350
- All other required courses: $1,000
- Master classes: $1,500
Note: Introduction to Cheese Making course is optional for those who have experience in cheese making
Online courses in cheese making
Your online courses are primarily delivered asynchronously, which means you, your classmates, and your instructor work on course activities at different times, based on your individual schedules.
The course materials will be available to you on Day 1 and you can access them at any time that works for you throughout the course. You will be guided through a structured and a flexible schedule that helps you progress through the course at a pace that suits your needs.
If you run into technical difficulties and barriers during your time online, we provide a daily dedicated technical support to ensure your successful engagement in online courses.
The minute you enroll in an online course, you create your very own learning environment that goes where you go. Our courses include video, audio, interactive activities, and other supplemental resources that present information in new, engaging ways to enhance your learning experience.
We offer ample interactive opportunities to participate in online discussions that will help you learn from your peers and forge long-term connections with them. You will be able to review course materials repeatedly as they are available 24 hours a day, 7 days a week for the duration of the course.
In an online environment, you are empowered to learn from others in your course(s) who come from a wide range of backgrounds and locations. You'll have full control over the amount of exposure you have to the other students. Most of your interactions in the course are written to allow you to make intelligent and thoughtful contributions on your own time. No matter where you are located, you can discuss your work and make connections with other students. By engaging in a dialogue with other students, you learn about new ways of thinking, see other perspectives, and get to know each other better.
Free Cheese Making eBook
We have developed free online eBooks that provide the basics of cheese making and dairy technology.
About Us
The Department of Food Science provides state of the art knowledge translation focused on developing sustainable, safe and innovative foods aimed at improving human health. Research done in Food Science focuses on interdisciplinary studies spanning chemistry, biology, microbiology, natural product chemistry, nanoscience, physics and nutritional science.