UNIVERSITY PARK, Pa. — Farmstead and artisan dairy processors and others interested in cheese are invited to take a short course presented by Penn State's College of Agricultural Sciences in which they can learn about the ingredients and processes used to make specialty cheese.
The four-day course, from Monday, Nov. 7, through Thursday, Nov. 10, will also include techniques cheesemakers can implement to improve their businesses. Offered in the Rodney A. Erickson Food Science Building on the University Park Campus — the same building that houses the Penn State Berkey Creamery — classes will run from 8 a.m. to 4 p.m. each day.
The course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high-quality cheese, according to Kerry Kaylegian, Penn State dairy foods research and extension associate and course coordinator.
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