Professional Cheese Making

Program Overview

This Professional Cheese Making program at Conestoga College offers comprehensive training in artisan and industrial-scale cheese production. Through hands-on practical experience and theoretical study, participants gain in-depth knowledge of cheesemaking processes, from dairy production to cheese ripening and sensory evaluation. Graduates are well-equipped for diverse roles in the cheese industry, including artisan cheesemaking, production management, and research and development.

Program Outline

Professional Cheese Making - September 2024 (Waterloo)

Overview:

• This program offers in-depth knowledge of artisan and industrial-scale cheese production.
• Focus is on the "whole system," encompassing dairy production, milk quality, and cheesemaking processes.
• Combines theoretical study with hands-on practical experience in making various cheese types (lactic, hard, soft, and traditional).
• Emphasizes the art and science of cheesemaking, covering key areas like:
• Raw and pasteurized milk theory
• Cheese microbiology
• Coagulants
• Curdling mechanisms
• Starters

Outline:

Module 1: Cheesemaking Fundamentals

• Introduction to dairy production and the role of cheesemaking
• Milk composition, properties, and quality standards
• Principles of coagulation and curd formation
• Types of cheese cultures and their impact on flavor

Module 2: Lácteos and Soft Cheeses

• Production methods for fresh cheeses like ricotta and mascarpone
• Making and ripening soft and semi-soft cheeses like brie and camembert
• Troubleshooting common defects

Module 3: Hard and Traditional Cheeses

• Techniques for making cheddar, swiss, and gouda
• Exploring traditional cheese varieties and their unique characteristics
• Affinage techniques for hard and aged cheeses

Module 4: Cheese Technology & Science

• Applying advanced scientific principles to cheese production
• Understanding milk coagulation mechanisms
• Controlling cheese texture and flavor development through controlled fermentation
• Utilizing modern cheesemaking equipment and technologies

Module 5: Sensory Evaluation & Cheese Pairing

• Developing skills to assess and analyze cheese quality through sensory evaluation
• Matching cheeses with different food and beverages
• The art and science of cheese pairing for optimal flavor combinations

Assessment:

• Continuous evaluation through practical skills assessments, assignments, and quizzes
• Final summative practical examination
• Emphasis placed on demonstrating understanding through practical cheesemaking skills

Teaching:

• Experienced cheesemaking instructors with deep industry knowledge
• Emphasis on hands-on learning through practical cheesemaking sessions
• Guest lectures from cheesemakers and industry experts
• Field visits to local dairies and cheesemaking facilities
• Access to modern cheesemaking equipment and laboratory facilities
• Interactive classroom environment fostering collaboration and discussion

Careers:

• Graduates may pursue diverse roles in the cheese industry including:
• Artisan Cheesemaker
• Cheese Production Specialist
• Dairy Farm Manager
• Cheese Quality Analyst
• Research and Development in cheesemaking
• Entrepreneur and Owner/Operator of small-scale cheesemaking business
• Opportunities available across Canada and internationally with cheese production companies
• Strong potential for career growth with experience and further qualifications.

Other:

• This program is suitable for individuals with an interest in food production, science, and practical skills.
• Graduates are well-equipped to pursue additional certifications in specific cheesemaking techniques and varieties.
• Admission requirements and application deadlines can be accessed through the provided link.

| Term | Canadian | International | |---|---|---| | Fall 2024 | $2946.10 | $9797.10 | | Winter 2025 | $2586.47 | $8907.47 | | Year Total | $5532.57 | $18704.57 |