NCSU Conducting Cheese Making Classes in December

— Written By Shawn Senter

Short Course Content

This Course is designed to convey the basic concepts of Farmstead cheese production including basic sanitation and milk processing, basic and cheese microbiology, quality control, hands-on cheesemaking and package labeling issues. For more information on the course contact Gary Cartwright at gcart@ncsu.edu or 919-513-2488.

Who Should Attend

The content of this course is directed at individuals that are investigating the requirements of Farmstead cheese making, prepared to begin or already making Farmstead cheese.

Date, Location, & Accommodations

The course begins Tuesday, December 10 at 8:00 a.m. and ends Thursday, December 12 at 4:00 p.m. Class will be held in Schaub Hall, NC State University campus. Hotel suggestions and rates will be provided at a later date.

Fee

Fee for the short course is $750 due by November 11, 2013. Fee includes short course materials, lunches and breaks. Hotel and other meals are not included. Cancellations after November 18, 2013 will not be refunded unless open seat can be filled.

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