Course Dates:
September 22-23, 2026 | COURSE IS FULL
Registration closes on September 8, 2026 or when course is full
October 27-28, 2026 | COURSE IS FULL
Registration closes on October 13, 2026 or when course is full
March 16-17, 2027 | Register Now
Registration closes on March 2, 2027 or when course is full
April 13-14, 2027 | Register Now
Registration closes on March 30, 2027 or when course is full
Course Fee: $625
Course Description
Build a strong cheesemaking foundation and learn the basics of cheese science from Center for Dairy Research experts. This course will cover basic cheese manufacturing science, principles of moisture and pH, basic mathematical calculations commonly used by cheesemakers, and common government regulations. This course qualifies as a prerequisite for CDR’s advanced cheesemaking courses.
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.
- Participate in 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
Certificates will be printed and issued in-person on the final day of each course for all in-person courses.