Cheesemaking Shortcourse

What is the Cheesemaking Shortcourse?

Since 1986, the WSU Creamery has been presenting the Cheesemaking Shortcourse. This
course is designed for experienced cheesemakers as well as supervisory, management, quality control, and marketing personnel from commercial/industrial plants. Instruction is provided by leaders in the dairy production community. This course is generally held each year during the first week of March in Pullman, WA.

Check out more on our upcoming events page

The program generally includes:

  • Filtration technology
  • Cheese yield
  • The latest flavor discoveries
  • Sanitation
  • Regulatory issues
  • Milk composition
  • Foodborne pathogens
  • Cheese cultures
  • Quality issues
  • How cheesemaking process steps affect flavor, body, and texture
  • Protecting your product
  • Cheddar, Italian, and Continental cheeses
  • One full day of hands-on cheesemaking at the WSU Creamery

Purchasing cheese from the WSU Creamery helps support student employees of Washington State University by providing competitive wages and valuable work experiences. A portion of the revenue from the sale of WSU Creamery products is used for educational support of Food Science students.