click here to download course flyer.pdf Oregon State University's Dept. of Food Science and Technology will be sponsoring a three day Practical Introduction to Cheesemaking course October 20th - 22nd, 2008 at OSU in Corvallis. The three day course will cover issues ranging from milk and milk quality, to cheesemaking and troubleshooting, to regulatory issues involved in setting up a cheese plant of your own. Instructors Lisbeth Goddik of OSU and Marc Bates, former head of the WSU Creamery in Pullman, are both well known for their involvement with the artisan cheese community in the region. Oregon State University's Food Science Department has been in the process of developing a cheesemaking pilot plant for the past several years and this is a good opportunity to see and work with state of the art European cheesemaking equipment while you're learning how to make cheese.
Cost for the course is $450/person. Participants can also register for the first two days of the course only at $300/person. (The third day will focus on regulatory issues surrounding commercial cheesemaking operations).
For more information or to register, download the flyer at the link above.