PULLMAN, Wash. — Washington State University’s 12th annual Cheese Making Short Course is scheduled March 10-13 on the Pullman campus and the Quality Inn.
Basic cheese making will be taught by faculty from Washington State University, the University of Idaho, Oregon State University and cheese industry representatives. Cheese industry experts also will update participants on the latest cheese research and production methods from the farm to factory level.
Procedures for making cottage, cheddar, mozzarella, reduced fat cheeses and surface ripened cheeses, such as Brie will be highlighted. One day of class will be devoted to hands-on cheese making at the Creamery.
The course fee is $450 for registrations postmarked by Feb.18 Late registration is $475. Registration is limited to 27.
Call Jill Whelchel at (509) 335-5066 for registration details. For more information on course content, call Marc Bates, WSU Creamery manager, at (509) 335-7516. They also can be contacted by fax at (509) 335-7525.
The annual event attracts farmstead cheese makers, restauranteurs, operators and would-be operators of cheese companies and others.
The short course is being co-sponsored by Chr. Hansen’s Laboratory, Inc.; the Idaho Department of Agriculture; Marschall Speciality Ingredients, Inc.; Oregon State University; Cultor Food Science; the University of Idaho; the WSU Creamery; Waterford Foods, Inc.; Wesmar Co.; and Imperial Biotechnology.
The WSU Creamery has been involved in cheese research for more than 60 years. Cougar Gold, the Creamery’s award-winning white, sharp cheddar, is a by-product of research 50 years ago to produce a cheese that could be packaged in cans for shipping.
– 30 –