The three day course will cover all aspects of the cheesemaking process, from understanding the importants of milk components to the technical aspects of cheesemaking, to plant equipment and troubleshooting. Attendees will also taste various kinds of cheese and visit a nearby cheesemaker as part of the course. Instructors Dr. Lisbeth Goddik, OSU Professor and Dairy Processing Specialist and Marc Bates (former head of WSU Creamery and longtime industry consultant), are well known for their expertise in the art and science of making cheese. 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 equipment while you're learning how to make cheese.
Enrollment in this workshop will be limited to 25 participants on a first-come, first served basis. Cost is $350 for the first two days, or $450 for three days. For more information call 800-823-2357. You can register online by clicking this link, or download course flyer here and fax it to the program directly.