World of Cheese from Pasture to Plate
September 1-4, 2026
Registration is Open!
Cheesemaking Fundamentals
September & October 2026 and March & April 2027
Registration is Open!
Cheese Grading & Evaluation
October 2026 and March 2027
Registration is Open!
Dairy Ingredient Fundamentals
October 6, 2026
Registration is Open!
Dairy Processing Comprehensive
New Course! October 7-8, 2026
Registration is Open!
Cultured Dairy Products
May 18-20, 2027 | Now includes Cultured Cream & Cottage Cheese
Registration is Open!
Advanced Cheesemaking: Italian Varieties
September 15-17, 2026
Course is FULL
Advanced Cheesemaking: American Varieties
May 4-6, 2027
Registration is Open!
Advanced Cheesemaking: Artisan Varieties
Next Course: TBD (2027)
Advanced Sanitation
October 13-14, 2026
Registration is Open!
Environmental Monitoring
October 15, 2026
Registration is Open!
PCQI & HACCP Workshop
November 4-6, 2026 | UW-Madison
Registration is Open!
Process Cheese and Cold Pack Cheese
February 16-18, 2027
Registration is Open!
Cheesemaking Fundamentals in Spanish (En Español)
November 17-18, 2026
REGÍSTRESE AHORA
Cheesemaking Fundamentals in Spanish (En Español)
Registro Cerrado
Registration Opens December 1
Dairy Quality Comprehensive
New Course! February 9-11, 2027
Registration is Open!
Cheesemaking Fundamentals (online, self-study)
December 15 - March 15, 2027
Registration is Open!
Wisconsin Cheesemaker License Exam Prep
self-study module to prepare for the WDATCP License exam
Registration is Open!
Buttermaking Comprehensive
June 8-10, 2027
Registration is Open!
Buttermaking Fundamentals (online, self-study)
December 15, 2026 - March 15, 2027
Registration is Open!
Buttermakers Apprenticeship Workshop
Next Session: TBD
Certificate in Dairy Processing (online, live)
next course: 2027
Dairy Ingredient Fund. (online, self-study)
December 15, 2026 - March 15, 2027
Registration is Open!
Dairy Beverage Applications
October 2027
Cheese Judging
next course: 2028
Dairy Wastewater Fundamentals
TBD
UW-Madison Food Science Short Courses
Take a Tour of CDR’s New Auditorium and Training Lab
Short Course Contacts
Lindsey O'Brien, Dairy Foods Trainer | 608-572-6109 (mobile)
Contact Lindsey for questions on course content, which course(s) you should take, cheese or butter maker licensure, and Master Cheesemaker course requirements.
Heather Cooper, Events Coordinator | 608-265-0482
Contact Heather for questions on registration, shipping of printed materials, certificates, parking on campus, and self-study or online portal access.
Andrea Miller, Program Manager | 608-262-2217
Contact Andrea for questions on future course dates, private training options, or if you are an industry partner that would like to be part of a CDR short course.