Dairy Processing Workshops

Artisan and specialty cheese production in Wisconsin has increased since 1999, to just over 10 percent of the total cheese currently produced in Wisconsin. Farmstead-produced bottled milks, yogurts, and ice creams have also increased impressively. To put it succinctly, the dairy industry in Wisconsin is changing rapidly on a number of fronts.

The Wisconsin Dairy Artisan Network was established to provide support and mentoring activities. It sponsors an annual Field Days event to showcase successful operations; works closely with the Department of Agriculture, Trade, and Consumer Protection (DATCP) staff in the Value-Added Office, and has been active in supporting the development of curricula on business planning and process technology for small producers. Active and potential artisan producers are spread across the state, and traditional on-campus courses are not always feasible for them.

At the University of Wisconsin–River Falls, we teach two of the five basic courses required for the Wisconsin Cheesemaker’s license:

  • Basic Cheesemaker’s License (February 8-12, 2016) - Register Now
  • Basic Cheesemaker’s License (September 19-23, 2016) - Register Now
  • Pasteurization for Operators (March 14-15, 2016) - Register Now
  • Pasteurization for Operators (October 6-7, 2016) - Register Now

More information about these courses can be found here

For information about location and lodging visit

Participant Comments

"The course was pretty fun and not stressful."
Justin Mullikin: Rice Lake, WI

"Was a good experience, everyone was friendly, and the course was worth while."
Maria Paredes: Dothan, AL

Contact Us

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

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