Course Launching Soon! (Early August)

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Watch Intro Video

Introduction Video

A preview of the course

Course Curriculum

What is covered?

The course is composed of eight modules:

  1. Cheese, Culture, and the Cheesemaker
  2. Milk Chemistry
  3. 10 Steps of Cheesemaking
  4. Starter Culture Technology
  5. Rennet and Coagulation
  6. Salting and Molding
  7. Cheese Aging Chemistry
  8. 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!