WSU’s Basic- Plus Cheese Making Short Course Jan 30- Feb 1, 2018

2018 WSU Creamery Training – Registration Open

Basic- Plus Cheese Making Short Course
January 30 – February 1, 2018
Mount Vernon, Washington

Registration available now:
http://creamery.wsu.edu/about-us/upcoming-events/

The program generally includes:
• Opportunities and challenges for the Small Scale Cheese Maker
• Milk sources, composition and quality
• Steps of the cheese making process
• Acidity testing and measurements
• Cheese cultures and enzymes
• Cheese evaluation
• Hands on cheese making activity
• Sanitation
• Field trip to licensed cheese making facilities

If you require registration assistance, please contact Cathy Blood, blood@wsu.edu or 509-335-2845. If you have questions about content, please contact John Haugen, jfhaugen@wsu.edu or 509-335-5737 or Marc Bates, cheeseguy@charter.net or 509-595-8652.

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