A GATHERING OF CHEESEMAKERS, DAIRY FARMERS, AND SCIENTISTS. Two days of presentation and discussion, focused on the practices of cheesemaking and cheese milk farming, tailored to the specific interests, needs, and challenges faced by small-scale, artisan and farmstead raw milk cheesemakers.

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 the beginning cheesemaker, or anyone interested in gaining more knowledge in cheesemaking technology.

The Hazard Analysis of Critical Control Points (HACCP), is a three-day hands-on workshop that will be taught by certified instructor(s) with extensive experience in food safety training.

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.

Established in 1922, the Los Angeles international dairy competition celebrates producers of fluid milk, yogurt, butter, ice cream and cheese. This year will mark the 103rd edition of this prestigious event. Medal winners and participants are exhibited at the LA county fair.