CHEHALIS, Wash. – The Washington State University Creamery will offer its popular series of basic cheese making, advanced cheese making and pasteurization short courses in early 2013.
Basic-Plus, a three-day course for avid hobbyists/enthusiasts and beginners serious about pursuing cheese making as a business at the farmstead or artisan level, will be offered in Chehalis Feb. 19-21. It includes hands-on activities and a field trip to local cheese plants. The course is co-sponsored by Dairy Connection, Inc., Wesmar Chemical, Northwest Ag Business Center and Lewis County Extension.
The 27th Advanced Cheese Making course, for experienced cheese makers and supervisory, management, quality control and marketing personnel from commercial and industrial plants, will be in Pullman March 5-7. Instruction will be provided by leaders in the dairy production community; hands-on cheese making at the WSU Creamery will be included. The basic class or cheese making experience are recommended prerequisites. Co-sponsors include Chr. Hansen, DuPont Nutrition & Health and DSM.
A two-day Pasteurization Workshop, for plant operators, maintenance personnel, quality personnel, and management and suppliers to the industry, will be in Pullman April 3-4. It covers vat and basic high-temperature, short-time pasteurization systems; magnetic flow timed systems; systems with auxiliary equipment and hands-on activities at the WSU Creamery. Co-sponsors are the Washington Association for Food Protection, Washington Department of Agriculture and the FDA.
For more information and to register, please visit http://bit.ly/wsu-cheesecourses or contact Cathy Blood at blood@wsu.edu.