Cheesemakers Course Registration

ADVANCE REGISTRATION REQUIREMENTS: You can enroll for the course by either calling 715-425-3704 or by printing and completing the Registration Form. You must be 18 years of age to enroll.

CHEESEMAKER'S LICENSE: The license exam will be given at the conclusion of the short course. If you plan to take the exam, please indicate so on the registration form. A study packet, application form and instructions for the exam will be mailed to you separately. The packet will provide all the regulations and code requirements necessary for the exam. The license exam has an additional fee application of $75.00 which is payable directly to the Wisconsin Department of Agriculture, Trade and Consumer Protection. You must be pre-approved by the Dept. of Ag prior to writing the exam.  

CANCELLATIONS/REFUNDS: If you have to cancel, you must notify the Animal and Food Science Department Office to receive a refund. As this is a limited enrollment conference, your prompt notification may allow another person to register. Substitutions may be made at any time at no charge; please advise us in advance. If you cancel up to March 28, 2015, we will refund the full prepaid fee. After March 28, cancellation fee of $50 will be deducted from your refund. If you do not attend the conference and fail to cancel your registration, no refund will be granted. 

LODGING: Lodging is not included in the fee. Please make your own lodging reservations directly with the hotel/motel you select.

PARKING: No parking permits are provided. Free parking is available in downtown River Falls. Best Western is directly across from the campus and within walking distance if you choose to stay at that hotel and park in the hotel lot. You may also choose to use the designated Pay Lots (PAY1, PAY2, or R Meter). Details and a map will be included in your registration letter.


  • 8:00 Cheesemaking lab
  • 12:45 Welcome
  • 1:00 Milk Composition and Properties
  • 2:15 Break
  • 2:30 Dairy Arithmetic
  • 3:30 Milk Microbiology and Pathogen Control
  • 5:00 Adjourn
  • 8:00 Announcements
  • 8:05 Dairy Starter Cultures
  • 9:30 Break
  • 9:45 Milk Coagulants
  • 11:00 Salting and Brining
  • 12:00 Lunch
  • 1:00 Pasteurization
  • 2:00 Cheese Whey Handling
  • 2:45 Break
  • 3:00 Cheese Defects and Grading
  • 5:00 Adjourn
  • 8:00 Announcements
  • 8:05 Cheese Quality and Composition
  • 9:00 HACCP
  • 10:00 Break
  • 10:15 Cleaning and Sanitation
  • 11:15 Labeling
  • 11:45 Distribution of Certificates & Adjourn
  • Lunch on your own
  • 1:00 Review and Wisconsin Cheese Makers License Exam

FEE: $400 for Lecture and Exam (April 14-16) and $150 for Production Lab (April 13). The fee includes registration, instruction and course materials, exam material and study packet, scheduled breaks, lunch, and banquet. The license exam has an additional fee application of $75, which is payable directly to the Wisconsin Department of Agriculture, Trade, and Consumer Protection (do not send with registration).

ENROLLMENT: Limited to 30 people with priority given by postmark date on receipt of payment or payment arrangements.

HOW TO ENROLL: Mail Registration Form with check or money order payable to UWRF. Provide complete information for each registrant. Use separate forms or copies for additional persons. Please advise us at time of registration if you are handicapped and desire special accommodations. Requests will be kept confidential.

CONFIRMATION: Welcome letter, campus map, and cheese maker licensing application will be mailed in early March.

Contact Us

Animal and Food Science
242 Food Science Addition
590 S. Spruce Street

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