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Certificate Professional Cheese Making (Waterloo)

Conestoga College

This program will teach the practical and scientific knowledge needed to understand small-scale artisan cheese production as well as larger scale manufacturing. It offers a whole system perspective on cheese making, from animal welfare, forage and feed, dairy production, and milk quality. The program covers both the science and art of cheese making by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In-classroom theory sessions as well as hands-on and observational cheese making, will focus on the production of lactic, hard, soft, and traditional cheeses. After learning to make cheeses, focus shifts to affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process.

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Listed below are the documents required to apply for this course.
CA$13,750 Per Year

International student tuition fee

1 year


Sep 2025

Start Month

Aug 2025

Application Deadline

Upcoming Intakes

  • September 2024
  • September 2025

Mode of Study

  • Full Time