Cheesemaking technology rescheduled to June 8-12

A student in the Cheesemaking Technology course at University of Guelph learns how to pour Camembert-style cheese into forms.

A student in the Cheesemaking Technology course at University of Guelph learns how to pour Camembert-style cheese into forms.

Here’s your chance to get real cheese smarts.

The University of Guelph has been offering some version of its cheesemaking course since 1893, though its present professor, Art Hill, began teaching his Cheesemaking Technology Short Course with the Food Sciences department in 1986.

The  acclaimed course—designed for artisan and commercial cheesemakers, cheese hobbyists, and government and sales personnel who work with cheesemakers—focuses on the science and technology of cheesemaking. Students attend lectures and apply the principles learned in a cheesemaking laboratory.

“The focus is on understanding the manufacturing principles of technological families of cheese, rather than becoming expert in the manufacture of particular cheese varieties,” says Professor Hill. The program is offered annually in the spring and runs for five days. The next course offering runs from June 8-12, 2015. Those interested can visit the course website.

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