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.
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Gain confidence with the science and chemistry of milk and cheese.
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Course is self-paced and fully online. Learn on your own schedule!
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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 [email protected] 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 [email protected] for the discount code to use in your checkout.
Not a member? Join here!
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Get started now
$699.00
1-year access to course
Course Overview
A sneak peak at what is covered in the course!
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1
Welcome to Science of Farmstead Cheese!
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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
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3
Module 2 - Milk Chemistry
- Introduction and Overview
- Module Video Lesson
- Review and Handouts
- Module Quiz: Test your learning!
- References and Further Learning
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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
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5
Module 4 - Starter Culture Technology
- Introduction and Overview
- Module Video Lesson
- Review and Handouts
- Module Quiz: Test your learning!
- References and Further Learning
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6
Module 5 - Rennet and Coagulation
- Introduction and Overview
- Module Video Lesson
- Review and Handouts
- Module Quiz: Test your learning!
- References and Further Learning
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7
Module 6 - Salting and Molding
- Introduction and Overview
- Module Video Lesson
- Review and Handouts
- Module Quiz: Test your learning!
- References and Further Learning
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8
Module 7 - Cheese Aging Chemistry
- Introduction and Overview
- Module Video Lesson
- Review and Handouts
- Module Quiz: Test your learning!
- References and Further Learning
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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
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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!
