The information below has been supplied by dairy marketers and other industry organizations. It has not been edited, verified or endorsed by Hoard’s Dairyman.

The Center for Dairy Research (CDR) has announced that the 2020 Master Artisan Short Course will explore propionic eyed Swiss style cheese production, focusing on Emmentaler and other Swiss-type cheeses. The course will be available online beginning September 28. The course will be offered on-demand—students can take the course at their own pace (beginning September 28).

CDR staff and presenters will cover a number of topics during this short course, including traditional and modern cheese technologies, starter and adjunct cultures, propionic bacteria, CO2 and eye formation, curing/aging, current research, and much more.

In addition to technical and in-depth sessions, presenters will lead virtual sensory sessions to evaluate cheeses and discuss defects related to these styles. Join CDR for this special short course and gain a deeper understanding of the ins and outs of making Swiss-style cheeses.

For more information or to register:
https://www.cdr.wisc.edu/shortcourses/swiss_2020