{"id":194,"date":"2015-07-08T19:30:13","date_gmt":"2015-07-08T19:30:13","guid":{"rendered":"http:\/\/www.theporticoguelph.com\/?p=194"},"modified":"2020-10-28T14:40:37","modified_gmt":"2020-10-28T18:40:37","slug":"cheese-making-course-gets-better-with-age","status":"publish","type":"post","link":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/","title":{"rendered":"Coursework: cheese making short course gets better with age"},"content":{"rendered":"<p>From Bonnie Depew\u2019s dairy farm in western Pennsylvania, it\u2019s only about two hours\u2019 drive to the Penn State campus where the university offers a short course in cheese making. So why did she come all the way to the University of Guelph to learn to make artisanal cheese?<\/p>\n<p>Depew figured a more diverse student group at U of G would help her learn more as she prepares to start making cheese on her farm. Guelph\u2019s weeklong short course in cheese making technology also offers more hands-on learning.<\/p>\n<p>Those ideas resonate with food science professor and longtime cheese making instructor Art Hill. Standing in the pilot plant in the Food Science Building where students in white lab coats and hairnets cluster around stainless steel vats containing the makings for cheddar, provolone and Colby cheeses, he says the course has \u201ca good blend of theory and hands-on. The idea is to get your hands in the vat, and they love it.\u201d<\/p>\n<p>Next year will mark the 60th anniversary of Guelph\u2019s <a href=\"https:\/\/www.uoguelph.ca\/foodscience\/industry-outreach\/cheese-making-technology-short-course\" target=\"_blank\" rel=\"noopener noreferrer\">cheese making technology course<\/a>, the only one of its kind in Canada. The five-day session draws 20 to 25 people from Ontario and around the world; students work in various fields, including retail, production, regulatory affairs, quality assurance and academia.<\/p>\n<p>They learn the basics of the craft, including how to make about 20 kinds of cheese. That\u2019s a tiny fraction of the roughly 4,000 kinds of cheese made worldwide, says Hill, who has judged at international cheese competitions for about a decade. Whether it\u2019s crumbly feta or Camembert so creamy it practically runs off the plate, he says, \u201cCheese makers never stop learning these little tips and tricks that give you different functionality.\u201d \u2013 ANDREW VOWLES<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Bonnie Depew\u2019s dairy farm in western Pennsylvania, it\u2019s only about two hours\u2019 drive to the Penn State campus where the university offers a short course in cheese making. So why did she come all the way to the University of Guelph to learn to make artisanal cheese? Depew figured a more diverse student group<\/p>\n","protected":false},"author":7,"featured_media":647,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":null,"_FSMCFIC_featured_image_hide":null},"categories":[31],"tags":[41,40,39],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coursework: cheese making short course gets better with age -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coursework: cheese making short course gets better with age -\" \/>\n<meta property=\"og:description\" content=\"From Bonnie Depew\u2019s dairy farm in western Pennsylvania, it\u2019s only about two hours\u2019 drive to the Penn State campus where the university offers a short course in cheese making. So why did she come all the way to the University of Guelph to learn to make artisanal cheese? Depew figured a more diverse student group\" \/>\n<meta property=\"og:url\" content=\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-07-08T19:30:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-28T18:40:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2015\/07\/coursework-web-e1591756277460.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"470\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Portico Staff\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/porticomagazine.ca\/#website\",\"url\":\"https:\/\/porticomagazine.ca\/\",\"name\":\"\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/porticomagazine.ca\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2015\/07\/coursework-web-e1591756277460.jpg\",\"contentUrl\":\"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2015\/07\/coursework-web-e1591756277460.jpg\",\"width\":960,\"height\":470,\"caption\":\"University of Guelph cheesemaking course with instructor Art Hill.\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#webpage\",\"url\":\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/\",\"name\":\"Coursework: cheese making short course gets better with age -\",\"isPartOf\":{\"@id\":\"https:\/\/porticomagazine.ca\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#primaryimage\"},\"datePublished\":\"2015-07-08T19:30:13+00:00\",\"dateModified\":\"2020-10-28T18:40:37+00:00\",\"author\":{\"@id\":\"https:\/\/porticomagazine.ca\/#\/schema\/person\/ad735acac2eccbc0069f79d23598f533\"},\"breadcrumb\":{\"@id\":\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/porticomagazine.ca\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Coursework: cheese making short course gets better with age\"}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/porticomagazine.ca\/#\/schema\/person\/ad735acac2eccbc0069f79d23598f533\",\"name\":\"Portico Staff\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/porticomagazine.ca\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/46b428721fd31a9d9bde7e15d8054af3?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/46b428721fd31a9d9bde7e15d8054af3?s=96&d=mm&r=g\",\"caption\":\"Portico Staff\"},\"url\":\"https:\/\/porticomagazine.ca\/author\/staff\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Coursework: cheese making short course gets better with age -","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/","og_locale":"en_US","og_type":"article","og_title":"Coursework: cheese making short course gets better with age -","og_description":"From Bonnie Depew\u2019s dairy farm in western Pennsylvania, it\u2019s only about two hours\u2019 drive to the Penn State campus where the university offers a short course in cheese making. So why did she come all the way to the University of Guelph to learn to make artisanal cheese? Depew figured a more diverse student group","og_url":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/","article_published_time":"2015-07-08T19:30:13+00:00","article_modified_time":"2020-10-28T18:40:37+00:00","og_image":[{"width":960,"height":470,"url":"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2015\/07\/coursework-web-e1591756277460.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Written by":"Portico Staff","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebSite","@id":"https:\/\/porticomagazine.ca\/#website","url":"https:\/\/porticomagazine.ca\/","name":"","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/porticomagazine.ca\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"ImageObject","@id":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#primaryimage","inLanguage":"en-US","url":"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2015\/07\/coursework-web-e1591756277460.jpg","contentUrl":"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2015\/07\/coursework-web-e1591756277460.jpg","width":960,"height":470,"caption":"University of Guelph cheesemaking course with instructor Art Hill."},{"@type":"WebPage","@id":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#webpage","url":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/","name":"Coursework: cheese making short course gets better with age -","isPartOf":{"@id":"https:\/\/porticomagazine.ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#primaryimage"},"datePublished":"2015-07-08T19:30:13+00:00","dateModified":"2020-10-28T18:40:37+00:00","author":{"@id":"https:\/\/porticomagazine.ca\/#\/schema\/person\/ad735acac2eccbc0069f79d23598f533"},"breadcrumb":{"@id":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/porticomagazine.ca\/2015\/07\/cheese-making-course-gets-better-with-age\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/porticomagazine.ca\/"},{"@type":"ListItem","position":2,"name":"Coursework: cheese making short course gets better with age"}]},{"@type":"Person","@id":"https:\/\/porticomagazine.ca\/#\/schema\/person\/ad735acac2eccbc0069f79d23598f533","name":"Portico Staff","image":{"@type":"ImageObject","@id":"https:\/\/porticomagazine.ca\/#personlogo","inLanguage":"en-US","url":"https:\/\/secure.gravatar.com\/avatar\/46b428721fd31a9d9bde7e15d8054af3?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/46b428721fd31a9d9bde7e15d8054af3?s=96&d=mm&r=g","caption":"Portico Staff"},"url":"https:\/\/porticomagazine.ca\/author\/staff\/"}]}},"_links":{"self":[{"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/posts\/194"}],"collection":[{"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/comments?post=194"}],"version-history":[{"count":11,"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/posts\/194\/revisions"}],"predecessor-version":[{"id":4788,"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/posts\/194\/revisions\/4788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/media\/647"}],"wp:attachment":[{"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/media?parent=194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/categories?post=194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/porticomagazine.ca\/wp-json\/wp\/v2\/tags?post=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}