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Course Description

In this three-day Master Class, participants will make surface ripened Lactic Acid cheeses, namely Figaro (a variation of Chaource) and Epoisses. Lactic Acid cheeses are those predominantly coagulated by Lactic Acid. For contrast, we will also make Camembert, which is surface ripened but is predominantly coagulated by rennet. The practical knowledge gained during this course can be applied to create or improve the production of any of many soft ripened cheeses, and will help understand the principles of surface ripening. Students will discuss classification, sensory profiles, and each manufacturing step from culture selection and milk preparation to ripening and packaging. Participants will learn via hands-on cheese making with Master Cheesemaker, Margaret Morris. The onsite portion of the course is 2.5 days (from Tuesday morning to Thursday noon). Of that time, about 30% is in the classroom and the remainder in the pilot plant.

About the Instructor

Glengarry Fine Cheese is situated in South Glengarry Township on the shores of the St. Lawrence River. Master Cheese Maker, Margaret Peters-Morris’, of Dutch heritage, began making Gouda cheese from the milk of the Peters’ farm back in the early 1990’s. In her words, “The love of cheese in our family propelled my interest to add more varieties with trips abroad to learn more about farmstead Cheesemaking.” To have an artisan plant was Margaret’s dream and is now her life’s vocation.

Glengarry Cheesemaking Supply Inc. opened in 1995, a company that provides technical support, equipment and supplies for farmstead and artisan Cheesemakers. As the company grew, a factory to make artisan cheeses was a natural development. Glengarry Fine Cheese has lived up to its name by winning many awards at national and international cheese competitions. For Margaret, it is not just a business but also a passion and fulfillment of her business plan. She says, “We thoroughly enjoy developing quality cheeses and sharing our knowledge with other cheesemakers.” Among the most popular Glengarry varieties are Lancaster Gouda style cheese, Creamy Celtic Blue and delicate bloomy Figaro.

Learning Outcomes

By the end of the course, the learner will be able to:

  1. Describe the most common lactic acid cheeses in terms of classification, origin, uses, and sensory profiles.
  2. Describe the technological principles behind the manufacturing procedures for soft surface ripened cheese coagulated by Lactic Acid or rennet.
  3. Manufacture with guidance and within a team some lactic acid cheese varieties
  4. Recommend adequate manufacturing, ripening, packaging, and storage parameters for different cheese varieties through a home assignment

Course Topics

  • A review of soft surface ripened lactic acid cheeses: classification, origins, history, sensory properties (taste, texture, etc.), serving and cooking with ripened lactic acid cheeses
  • Review of Lactic Acid cheese making Technologies; milk handling and preparation for cheese making, cultures, coagulants, manufacturing steps, ripening, composition, yield, packaging and grading.
  • Detailed manufacturing procedures for Valencay, Figaro, Epoisses and Camembert.

Job Market Overview


Assessment Weight
Two quizzes (5% each) 10%
One assignment 60%
Cheese making 30%
Total 100%


Course Schedule

Section 1

(Onsite – University of Guelph Food Science Pilot Plant)

June 21st to June 23rd, 2022 (8:30am to 4:30pm EST each day)

The on-site section will take place in the lecture and dairy pilot plant facilities of the Department of Food Science, University of Guelph, located at the intersection of McGilvary and Gordon Streets. The GPS address is 450 Gordon St.


June 21st to July 12th. Students will access class materials via Courselink and complete two quizzes and one assignment. Students will also able to access the Library and ARES supporting materials if wanted.

Section 2

Virtual, Remote Instruction

June 21st to July 12th, 2022

6 hours of live zoom lectures distributed between June 21 & 22, 2022 8:30 AM to 4:30 PM; and June 23, 2022 8:30 AM to 12:30 PM.  All zoom lectures will be recorded and posted in Courselink.

Students will have 5 weeks access to Courselink to watch cheesemaking videos, watch recorded zoom lectures, submit one assignments and complete two quizzes.  Instructions will be provided for home cheesemaking.

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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