The Wisconsin Cheese Grading Short Course, an intensive two-day course covering the principles and practices involved in grading natural cheeses, will be held November 5-6 at Babcock Hall on the University of Wisconsin-Madison campus.
Cheeses studied in the grading labs will show the majority of flavor, body, texture, color and appearance attributes found in the industry today. The expanded program covers premium Cheddars, mold-ripened cheeses and sheep- and goat-milk cheeses, along with Mozzarella, Colby/Jack, Cheddar, brick/Muenster, and Swiss cheeses. Instructors include scientists and specialists from industry, the UW-Madison, and the Wisconsin Department of Agriculture, Trade and Consumer Protection.
This introductory course is intended for cheesemakers, production supervisors, and quality-control personnel interested in assessment of cheese quality. The course is structured around the cheese grading standards covered by Wisconsin Ag Chapter 81 and USDA Grading Standards.
The course will be held at Babcock Hall on the College of Agricultural and Life Sciences campus. The $299 course fee covers instructional expenses and materials, supplies, and one lunch. Parking, lodging and other meals are not covered.
The enrollment deadline is October 20; laboratory space limits enrollment to the first 25 paid students. Those who enroll after the course is filled will be placed on a waiting list for the next course, tentatively scheduled for June 2004.
For more registration information, call CALS Outreach Services, (608) 263-1672. For course information, call Scott Rankin, (608) 263-2008. For more information on other food science short courses for food professionals, visit http://www.wisc.edu/foodsci/conted/