Skip to main content

Master Artisan Short Course Series, Cheeses of the Alpine Region

Event Details

Date
Tuesday, September 23, 2014
Time
8 a.m.
Description
This two-day, hands on course will include sensory sessions as well as lectures from CDR staff and European cheesemakers. Topics will range from the functional aspects of Alpine cheese in cooking to propionibacteria use and its impact on swiss cheese manufacture. This course qualifies as an Advanced Artisan Course for Wisconsin Master Cheesemakers and as an elective course for candidates in the Wisconsin Cheesemaker Program.
Cost
Free

Tags