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.

2019 Dairy Workshops and Special Courses

At the University of Wisconsin-River Falls, we will offer the following workshops and short courses in 2019. Register online.

HACCP Workshop*

January 23-25, 2019

Pasteurization Short Course*

February 7-8, 2019

Pasteurization Short Course*

August 22-23, 2019

Cheesemaker's Short Course*

September 23-27, 2019

*Successful course completion can lead to licensing or certification.

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

Maps and Lodging

For more information about location, directions, and lodging, visit this page.


Email or call 715-425-4161.

Contact Us

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