October 2-6, 2023

In this 4.5-day course, participants will gain a comprehensive understanding of the scientific and technological principles of cheesemaking. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. The curriculum is designed to cater to a wide range of individuals, including experienced cheesemakers, employees in the dairy industry, regulatory inspectors, ingredient and equipment suppliers, chefs, and food enthusiasts.

Throughout the course, participants will have the opportunity to work in our provincially licensed pilot plant, where they will be guided in making 15 different varieties of cheese, including Cheddar, Feta, Camembert, Ricotta, and Swiss, among others. These varieties are specifically chosen to illustrate a diverse range of technological families. Dr. Mary Ann Ferrer, the course instructor, presents complex chemical and technical concepts in an accessible manner that can be understood by everyone.

Our course is designed to cater to a diverse range of participants, including experienced cheesemakers, employees in the dairy industry, Government officials (e.g. regulatory inspectors), ingredient and equipment suppliers, chefs, and food enthusiasts. Whether you are a seasoned cheesemaker or a novice, this course requires no previous experience and offers an exceptional opportunity to learn and develop new skills.