WSU Creamery

Cheesemaking Shortcourse Information

 

Instruction being provided at the WSU Creamery's annual Cheesemaking Shortcourse.

What is the Cheesemaking Shortcourse?

Since 1986, the WSU Creamery has been presenting the Cheesemaking Shortcourse. This course is designed for experienced cheesemakers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production community. This course is generally held each year during the first week of March in Pullman, WA.

The program generally includes:

  • Filtration technology
  • Cheese yield
  • The latest flavor discoveries
  • Sanitation
  • Regulatory issues
  • Milk composition
  • Foodborne Pathogens
  • Cheese cultures
  • Quality issues
  • How cheesemaking process steps affect flavor, body & texture
  • Protecting your product
  • Cheddar, Italian, and Continental cheeses
  • One full day of hands-on cheesemaking at the WSU Creamery

 

Click here to see photos from a past Cheesemaking Shortcourse.

 

Purchasing cheese from the WSU Creamery helps support student employees of Washington State University by providing competitive wages and valuable work experiences. A portion of the revenue from the sale of WSU Creamery products is used for educational support of Food Science students.

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WSU Creamery, PO Box 641122, Washington State University, Pullman WA 99164-1122, 800-457-5442, Contact Us