The Science of Cheese – Advanced Level

Cornell University, Dairy Foods Extension, Ithaca NY
October 19 – 20, 2016 Short Course

“This course is an advanced level course and will discuss the complex chemistry of cheese making, advanced culture microbiology, affinage, common cheese composition and typical and atypical defects, critical issues in processing, and   advanced techniques. Participants should ideally have previous cheese-making experience.”

More information here.

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