MADISON, Wis. — Registration is open for the Center for Dairy Research’s World of Cheese from Pasture to Plate Short Course taking place April 26-29 in Babcock Hall on the University of Wisconsin-Madison campus.
World of Cheese from Pasture to Plate is a five-day, hands-on short course aimed at educating retailers, culinary professionals, end users, brokers, distributors, retailers, and marketers, in the art and science of cheesemaking. This course features lectures covering cheesemaking, cheese handling and display, packaging fundamentals, cheese economics, basics of cheese grading and evaluation, and more.
The hands-on sessions include cheesemaking, a grading lab, plant tours and cheese functionality demos. The course is intended for culinary professionals, end users, brokers, distributors, retailers, and marketers. It is designed to give non-cheesemakers a broad knowledge of the cheesemaking process while emphasizing the uniqueness of cheese products. This course is designed as a survey course for participants and is not designed to address technical research issues.
- Learn how milk is produced and processed into cheese.
- Learn about common cheese defects, their causes, and prevention.
- Tour a dairy farm and cheese plants to see how milk is produced and cheese is manufactured.
For more information or to register: https://www.cdr.wisc.edu/short-courses/world-of-cheese-from-pasture-to-plate-in-person.
Or contact:
Center for Dairy Research
1605 Linden Drive
Madison, WI 53706
Phone: 608-262-5970 Email: communications@cdr.wisc.edu
— University of Wisconsin–Madison