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 Principal Member Discount:  All employees of VCC Principal Members (i.e. licensed VT cheesemaking organizations) may take this course for $149.  Contact info@vtcheese.com for the discount code to use in your checkout.

VCC Associate Member Discount:  Individuals associated with a VCC associate membership account may take this course for $299.  Contact info@vtcheese.com for the discount code to use in your checkout.

Not a member?  Join here!

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!

Watch Intro Video

Course Intro Video

What to expect from the course

Questions?

Drop us a line at info@vtcheese.com