Course Launching Soon! (Early August)
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Course Curriculum
What is covered?
The course is composed of eight modules:
- Cheese, Culture, and the Cheesemaker
- Milk Chemistry
- 10 Steps of Cheesemaking
- Starter Culture Technology
- Rennet and Coagulation
- Salting and Molding
- Cheese Aging Chemistry
- Cheese Analysis and Evaluation
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.
Pre-register above!