Wisconsin Cheesemakers Training Room

Animal and Food Science

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.

The newly-renovated Wisconsin Cheese Makers Association (WCMA) Training Room was completed August 2019 and hosted its inaugural course at the end of that same month. WCMA is a vital partner in the Dairy Pilot Plant Renovation as well as our dairy workshops and training courses.

2024 Dairy Workshops and Courses

At UW-River Falls, the following workshops and short courses will be offered in 2024. Please note that the format of courses is subject to change and some courses may be offered online due to COVID-19 safety measures.

Register here.

Pasteurization Short Course*

February 22-23, 2024

Cheesemaker's Short Course*

March 4-8, 2024

HACCP Workshop*

March 26-28, 2024

Pasteurization Short Course*

September 12-13, 2024

Cheesemaker's Short Course*

September 23-27, 2024

*Successful course completion can lead to licensing or certification.


Email or call 715-425-4161.

Contact Us

Animal and Food Science
242 Food Science Addition
590 S. Spruce Street
Facebook IconInstaGram Icon Twitter Icon Linked In Icon