Why take the course?

If you need a solid technical foundation in cheese look no further! Those who produce, age, sell, market, or interact with cheese can benefit greatly by understanding the underlying science.

  • Gain confidence with the science and chemistry of milk and cheese.

  • Course is self-paced and fully online. Learn on your own schedule!

  • Get a certificate upon successful completion of the course.

Course Pricing

You'll have access to the course materials for 1 full year. This includes the video lessons, handouts, quizzes, and discussion boards. All profits will support further educational endeavors of the Vermont Cheese Council!

VCC Members: your education credit can applied to take the course for only $149.
Contact vcc@vtcheese.com for the discount code.

Course Overview

A sneak peak at what is covered in the course!

  • 2

    Module 1 - Cheese, Culture, and the Cheesemaker

    • Introduction and Overview
    • Module Video Lesson
    • Review and Handouts
    • Module Quiz: Test your learning!
    • References and Further Learning
  • 3

    Module 2 - Milk Chemistry

    • Introduction and Overview
    • Module Video Lesson
    • Review and Handouts
    • Module Quiz: Test your learning!
    • References and Further Learning
  • 4

    Module 3 - 10 Steps of Cheesemaking

    • Introduction and Overview
    • Module Video Lesson
    • Review and Handouts
    • Module Quiz: Test your learning!
    • References and Further Learning
  • 5

    Module 4 - Starter Culture Technology

    • Introduction and Overview
    • Module Video Lesson
    • Review and Handouts
    • Module Quiz: Test your learning!
    • References and Further Learning
  • 6

    Module 5 - Rennet and Coagulation

    • Introduction and Overview
    • Module Video Lesson
    • Review and Handouts
    • Module Quiz: Test your learning!
    • References and Further Learning
  • 7

    Module 6 - Salting and Molding

    • Introduction and Overview
    • Module Video Lesson
    • Review and Handouts
    • Module Quiz: Test your learning!
    • References and Further Learning
  • 8

    Module 7 - Cheese Aging Chemistry

    • Introduction and Overview
    • Module Video Lesson
    • Review and Handouts
    • Module Quiz: Test your learning!
    • References and Further Learning
  • 9

    Module 8 - Cheese Analysis and Evaluation

    • Introduction and Overview
    • Module Video Lesson
    • Review and Handouts
    • Module Quiz: Test your learning!
    • References and Further Learning
  • 10

    Course Summary and Next Steps

    • That's the way the curd crumbles
    • Completion Survey

Course Components

This course is designed for visual learners!


Each of these modules will be composed of four main features:

  • Video lesson - voiced over presentations with annotations
  • Handouts - several pdfs highlighting key information from each module
  • Quiz - test your learning and solidify the information
  • Reference material - external links, documents, videos, etc.

You'll receive a handy dandy certificate of completion when you successfully finish the course!

Instructor

Your trusty guide through the wonderful world of cheese science!

Pat Polowsky

Course Creator and Instructor

Pat Polowsky

Pat is a food scientist by trade, specializing in cheese. He’s worked in Vermont and Wisconsin, focusing on cheese R&D, dairy sensory science, software engineering, and industry outreach. Most recently he was a senior product development manager on Walmart’s Private Brand team supporting the deli, entertaining, and gourmet categories. In his free time, he runs cheesescience.org, an online educational toolbox for all things cheese. His passion in life is communicating food science in a visual and engaging way. His favorite area of cheese science: cheese crystals!
Watch Intro Video

Course Intro Video

What to expect from the course

Questions?

Drop us a line at VCC@vtcheese.com