Since 1986, the WSU Creamery has been presenting the Cheesemaking Shortcourse. This course is designed for experienced cheesemakers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production community. This course is generally held each year during the first week of March in Pullman, WA.
The program generally includes:
- Calcium lactate issues
- Filtration technology
- Cheese yield
- The latest flavor discoveries
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Sanitation
- Regulatory issues
- Milk composition
- Foodborne Pathogens
- Cheese cultures
- Quality issues
- How cheesemaking process steps affect flavor, body & texture
- Protecting your product
- Cheddar, Italian, Continental and Cottage cheeses
- One full day of hands-on cheesemaking at the WSU Creamery