Advanced Cheesemaking is a 6 day intensive designed for cheesemakers who own or work for small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.

Industry experts will present on: Dairy trends & leadership perspectives Meeting consumer demand for health & wellness Advances in sustainability throughout the product chain Artificial intelligence & productivity tools Process & technology innovation New product innovations

Affinage is an art apart. This course covers the infrastructure, tools and equipment, and techniques used by French affineurs to mature all styles of cheese. Students work in the caves at Mons Fromager-Affineur alongside the Mons staff. Classroom work and experiential learning are key components.