Certificate Professional Cheese Making (Waterloo)
Course Overview
This comprehensive course provides the scientific knowledge and hands-on skills required for both small-scale artisan and large-scale commercial cheese production. Students will gain a whole-system perspective, from dairy husbandry and milk quality to the intricate science of coagulation and affinage. The curriculum blends in-class theory with practical cheesemaking sessions focused on producing a wide variety of cheese styles.
Key Program Highlights
- Hands-on production of lactic, soft, hard, and traditional cheeses
- Mastery of affinage (aging) techniques, including rind care and climate control
- In-depth study of milk science, coagulants, starters, and cheese microbiology
- Whole-system approach covering animal welfare, feed, and milk quality
- Exploration of both raw and pasteurized milk theory and applications
Course Overview
This comprehensive course provides the scientific knowledge and hands-on skills required for both small-scale artisan and large-scale commercial cheese production. Students will gain a whole-system perspective, from dairy husbandry and milk quality to the intricate science of coagulation and affinage. The curriculum blends in-class theory with practical cheesemaking sessions focused on producing a wide variety of cheese styles.
Key Program Highlights
- Hands-on production of lactic, soft, hard, and traditional cheeses
- Mastery of affinage (aging) techniques, including rind care and climate control
- In-depth study of milk science, coagulants, starters, and cheese microbiology
- Whole-system approach covering animal welfare, feed, and milk quality
- Exploration of both raw and pasteurized milk theory and applications
Requirements
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