UNIVERSITY PARK, Pa. — Penn State’s College of Agricultural Sciences is offering a cheese-making short course that will provide all the information needed to create one-of-a-kind cheese.
The Science and Art of Cheese Making will be Nov. 11-14 in the Food Science Building on the University Park campus.
The four-day course will be geared toward farmstead and smaller artisanal cheesemakers, but is open to anyone interested in making cheese, according to Kerry Kaylegian, dairy foods research and Extension associate in the college’s Department of Food Science.
In addition to Kaylegian, presenters from Penn State will include Sarah Cornelisse, farm business senior Extension associate; Catherine Cutter, associate professor of food science and food safety Extension specialist; Bob Roberts, professor and head of food science; and Robson Machado, food science doctoral degree candidate.
Other presenters include Dave Potter, a consultant from Dairy Connection in Wisconsin, and former Penn State graduate student Bob Snow, a consultant from Agri-Grow Services.
The course will include a cheese-making session, lab sessions and cheese tastings, as well as a tour of the Penn State Berkey Creamery.
Registration costs $1,125, which includes tuition, course materials, laboratory fees, certificate of attendance, continental breakfasts, refreshment breaks, lunch with speakers, a welcome wine and cheese reception and a fleece jacket.
For more information or to register, visit http://psu.ag/H2g0w4.