Course Dates: Course opens for viewing on June 16, 2026 - September 16, 2026
Registration Closes: June 2, 2026
Course will also run: December 15, 2026 - March 15, 2027
Registration Opens: July 16, 2026
Course Fee: $525.00
Ahead of the course's open date, you will receive additional information via email regarding your individual access to the online portal. Your access to the online materials will close 3 months after the start of the course. You may view the online portal at any time, and as often as you would like, during this 3 month period. You will receive a printed booklet of the presentation materials to the mailing address you provide during registration. We do not share any electronic files of our training materials.
Do you have a mailing address outside of the United States? If yes, please contact Heather Cooper in advance, to arrange for a booklet to be sent to you. Additional shipping charges may apply. You will not automatically receive a printed booklet if your mailing address is outside of the U.S. We do not share any electronic files of our training materials.
Learning Objectives
- Learn the basics of milk composition and milk quality.
- Understand basic microbiology that affects milk and dairy products.
- Explore typical milk and dairy product processing equipment found in most dairy plants.
- Learn about fundamental regulatory rules that apply to milk and dairy products.
- Understand the cheesemaking steps and learn ways to be a better cheesemaker.
- View cheesemaking videos (self-study course); in-person course participants experience a hands-on cheesemaking lab.
Lindsey O’Brien - CDR technical course contact
Contact with questions on course content or if this course is right for you.
Heather Cooper - CDR events coordinator
Contact with questions on registration, certificates, or other questions.
Course Instructors: Dean Sommer | Lindsey O’Brien
Certificate of Completion
Online participants will receive an electronic certificate when all course components are complete and within 1 month of the close date of the course. Electronic certificates are emailed to the address used during registration.