UNIVERSITY PARK, Pa. — Penn State will offer a short course on the art of cheese making 8 a.m.-3 p.m. Monday through Thursday, Nov. 13-16, at the Rodney A. Erickson Food Science Building, Curtin and Bigler Roads, University Park.
The four-day course is designed for farmstead and artisan dairy processors, and others interested in cheese who seek greater knowledge of the materials and processes used to make specialty cheese to improve the techniques they use in their businesses.
Cheese making will be discussed with an emphasis on the chemical and microbial changes at each step in the process.
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