CDR: Advanced Cheesemaking: American-Style Varieties (In-Person)

Including: Cheddar, Colby, Monterey Jack, Colby Jack, Pepper Jack, Cheese Curds, cheese for processing

Course Description
This advanced level cheesemaking course takes a deep dive into American-Style cheese varieties. Content that was previously a part of our Advanced Cheese Technology short course has been revamped to enhance your cheesemaking knowledge and skills with classroom lectures by CDR content experts, hands-on labs and activities, sensory experiences, and critical thinking exercises. Successful completion of Cheesemaking Fundamentals (or pre-approved work experience*) is required prior to taking this course.

Course Learning Objectives:

• Describe and demonstrate the fundamental American-Style cheesemaking steps.
• Master the understanding of the foundational science related to cheesemaking.
• Understand the functionality and end user applications of American-Style cheeses.
• Identify defects, causes and solutions common in American-Style cheeses.
• Understand the impact of varying key processing steps on the quality of
  American-Style cheeses.
• Describe the unique steps and qualities in manufacturing the wide range of American-Style cheese varieties.
• Discover the similarities and differences between commodity and Artisan American-Style cheese varieties.
  
  

Course Technical Contact: Dean Sommer

Course Instructors: Dr. Mark Johnson (CDR) | Dr. Rodrigo Ibanez (CDR) | Benjamin Mathers (CDR) | Dr. John Lucey (CDR) | Brandon Prochaska (CDR) | Industry Experts

Contact for Registration or Other Questions: Heather Cooper (CDR)