WSU offers cheese making, pasteurization short courses

WSU creamery cheesesPULLMAN, Wash. – The Washington State University creamery will offer basic and advanced cheese making and pasteurization short courses in the early months of 2014.

Space is limited. Register at

The Basic-Plus class will be at Lynden, Wash. Feb. 19-21. It is intended for the beginner serious about pursuing cheese making as a business at the farmstead or artisan level. Avid hobbyists and enthusiasts are welcome.

Hands-on activities and a field trip to local cheese plants will be included. The course is co-sponsored by Dairy Connection Inc.

The Advanced Cheese Making class will be March 4-6 in Pullman, Wash. It is designed for experienced cheese makers and supervisory, management, quality control and marketing personnel from commercial/industrial plants. Some experience in cheese making or attendance at a basic cheese making class is a recommended prerequisite.

Instruction will be from leaders in the dairy production community. Hands-on cheese making at the WSU creamery will be included. Co-sponsors include Chr. Hansen, DuPont and DSM.

The Pasteurization workshop will be April 16-17 in Pullman, Wash. It is suggested for plant operators, maintenance personnel, quality personnel, management and suppliers to the industry. It covers vat and basic HTST systems.

Discussions on magnetic flow timed systems and systems with auxiliary equipment will be included. Hands-on activities will be conducted in the WSU creamery facilities. The course is co-sponsored by the Washington Association for Food Protection, WSDA and FDA.


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