Penn State's Department of Food Science is pleased to announce that registration is now open for the Science and Art of Cheese Making Short Course to be held on November 12-15, 2018 at University Park, PA.
Gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve your business.
This 4-day course covers milk composition and microbiology, rennet and cheese cultures, cheese making principles, sanitation practices, food safety plans, sensory evaluation, and marketing.
The course emphasizes interactive learning through the integration of classroom discussions, hands-on cheese making and microbiology labs, demonstrations and tasting sessions. Breaks, lunches, and a reception encourage further discussion.
An early registration discount is available. For more information and to register, visit the course website: http://agsci.psu.edu/cheese-making or call 814-865-8301.