CDR: Advanced Cheesemaking: Artisan Varieties (In-Person)
Event Details
2023 Focus: Muenster, Brick, Havarti, and Farmers; and semisoft washed rind cheeses (e.g. Limburger-types, Beerkäse, Raclette, Fontal)
Course Description
This advanced level cheesemaking course takes a deep dive into various artisan cheese varieties and is part of the Wisconsin Master Cheesemaker® curriculum. The course is offered annually, and the focus rotates each year.
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.
October 2023 will feature the manufacture of soft and semisoft cheeses, including soft and semisoft washed rind cheeses. Successful completion of Cheesemaking Fundamentals (or pre-approved work experience*) is required prior to taking this course.
Learning Objectives
- Master the understanding of the foundational science related to cheesemaking.
- Describe and demonstrate the fundamental cheesemaking steps for soft, semisoft
and washed rind cheeses. - Understand the functionality and end user applications of soft, semisoft and washed rind cheeses.
- Learn the cheese chemistry behind soft, semisoft and washed rind cheeses.
- Understand the impact of varying key processing steps on the quality of soft, semisoft and washed rind cheeses.
- Identify defects, causes, and solutions common in soft, semisoft and washed rind cheeses.
Luis A. Jiménez-Maroto - CDR technical course contact
Contact with questions on course content or if this course is right for you.
Heather Cooper - CDR events coordinator
Contact with questions on registration, certificates, or other questions.