Basic Cheesemakers License

April 13-16, 2015


Dairy Pilot Plant, University of Wisconsin-River Falls, River Falls, Wisconsin

Sponsored by

Animal and Food Science Department, College of Agriculture, Food, and Environmental Sciences, University of Wisconsin-River Falls

In Cooperation with

Cooperative Extension Service, Department of Food Science, College of Agriculture, Food and Environmental Sciences, University of Wisconsin-Madison

Course Description

This four-day course is designed for farmstead cheesemakers as well as apprentice cheesemakers from industry. Sessions focus on the basic steps in cheese manufacture and provide opportunities to gain "hands-on" experience in the cheesemaking process. The cost is $400 for lecture and exam (April 14-16) plus $150 for the Production lab on April 13, if needed.

Completion of this course will give the student six months credit toward their apprenticeship requirement for the state cheesemakers license. This course is jointly sponsored with the University of Wisconsin-River Falls Department of Animal and Food Science, UW-Madison Department of Food Science and UW-Extension and sessions will be held on the UW-River Falls campus.

Topics covered in the UW Basic Cheesemaking Short Course:

  • Milk composition 
  • Cheesemaking principles 
  • Milk microbiology 
  • Pasteurization 
  • Regulations 
  • Basic analysis 
  • Milk and cheese analysis 
  • Coagulants 
  • Cheese defects 
  • Cultures 
  • Cleaning and sanitation
    Basic Labeling Requirements  

Lab sessions will include production of cheddar cheese, milk and cheese analysis, and sensory evaluation of cheese.

Registration and Related Information - Registration due March 20, 2015

Lodging Information

Contact Us

Animal and Food Science
242 Food Science Addition
590 S. Spruce Street
River Falls, WI 54022