This two-day advanced cheesemaking course provides in-depth instruction on complex cheesemaking processes, process control, and quality optimization. Participants will learn from industry and academic experts while exploring advanced techniques, troubleshooting strategies, and innovations across a range of cheese styles.

The World’s Largest Cheese and Wine Pairing – Ever! Taste, Sip and Learn – An Amazing Mouth-Watering Selection of Domestic and International Cheeses! Explore Creamy Camembert’s, Hearty Cheddars, Bluesy Blues – all while sipping a Curated selection of Premium Wines Perfectly Matched – It will be Gouda!

This five-day hands-on course offers instruction on basic dairy chemistry and composition, milk microbiology, starter cultures and the manufacture of a variety of cheeses. This course is suitable for apprentice cheesemakers, or anyone interested in gaining more knowledge in cheesemaking technology.

With Latin Americans being the biggest minority in the US and the Latino population in Canada steady growing, Latin American cheeses are showing in most groceries in America. Many cheese varieties in this region are fresh and high pH, presenting a food safety challenge for cheesemakers.