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Course Description

In this 4.5-day course, participants will gain a comprehensive understanding of the scientific and technological principles of cheesemaking. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. The curriculum is designed to cater to a wide range of individuals, including experienced cheesemakers, employees in the dairy industry, regulatory inspectors, ingredient and equipment suppliers, chefs, and food enthusiasts.

Throughout the course, participants will have the opportunity to work in our provincially licensed pilot plant, where they will be guided in making 15 different varieties of cheese, including Cheddar, Feta, Camembert, Ricotta, and Swiss, among others. These varieties are specifically chosen to illustrate a diverse range of technological families. Dr. Mary Ann Ferrer, the course instructor, presents complex chemical and technical concepts in an accessible manner that can be understood by everyone.

Our course is designed to cater to a diverse range of participants, including experienced cheesemakers, employees in the dairy industry, Government officials (e.g. regulatory inspectors), ingredient and equipment suppliers, chefs, and food enthusiasts. Whether you are a seasoned cheesemaker or a novice, this course requires no previous experience and offers an exceptional opportunity to learn and develop new skills.

Learning Outcomes

Our goal is that at the end of this course every participant will be able to review cheese making procedures, understand their technological bases, and adapt them for manufacture in their own facilities.  More specifically, participants in this course will:

  • Be able to describe the different processes of milk preparation for cheese making, including the basics of cheese milk formulation;
  • Have a working knowledge of primary and secondary cultures and be able to intelligently discuss culture selection and applications for various cheeses;
  • Have a working knowledge of the principles of milk coagulation, and of selection and use of coagulants and other cheese ingredients;
  • Explain the objectives and technical parameters of each processing step in cheesemaking
  • Be able to perform basic cheese yield calculations and explain the principal factors affecting cheese yield;
  • Classify cheeses based on basic manufacturing technologies such as acid versus rennet coagulation
  • Make several types of cheese with an awareness of the technological considerations. 

Course Topics

  • Milk quality, chemistry, and treatment
  • Ingredients in cheese making
  • Cheese classification and quality
  • Manufacturing, ripening and packaging
  • Yield and process control
  • Hands on cheese making

Job Market Overview



Assessment Item Weight
Five quizzes (5%each)   25%
Three problem sets (25% each)   75%
Total 100%



Resource:  Cheese Education e-Book


Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.


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