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Program description
This program will teach the practical and scientific knowledge needed to understand small-scale artisan cheese production as well as larger scale manufacturing. It offers a whole system perspective on cheese making, from animal welfare, forage and feed, dairy production, and milk quality. The program covers both the science and art of cheese making by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In-classroom theory sessions as well as hands-on and observational cheese making, will focus on the production of lactic, hard, soft, and traditional cheeses. After learning to make cheeses, focus shifts to affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process.
Program details
Program device & software requirements
This program requires you to have a device that meets certain specifications. For most students, this cost is in addition to the tuition & fees listed above.
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Awards & scholarships
Student Financial Services awarded more than 400 awards, scholarships and bursaries last year.