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The Science of Cheese: Advanced Level

This advanced workshop delves into the intricate aspects of cheese-making, thoroughly reviewing key topics essential for experienced cheese-makers. Attendees will explore the complex chemistry involved in cheese production, delve into various cheese styles and standards of identity, and tackle advanced microbiological concepts. The course also addresses challenging issues such as advanced cheese defects and problems and food safety challenges specific to the cheese industry.

Designed for individuals with substantial applied experience, this workshop tests your overall knowledge and problem-solving abilities regarding cheese-making. Prior to attending, participants are expected to have a solid understanding of the applied science and concepts behind cheese production, as the course builds upon this foundational knowledge to enhance expertise in advanced cheese-making practices.

Learning Objectives:

  • Deepen your understanding of the complex chemistry involved in cheese-making.
  • Explore cheese styles and standards of identity to ensure compliance and quality.
  • Analyze advanced microbiological principles and their impact on cheese production.
  • Identify, troubleshoot, and resolve advanced cheese problems and defects.
  • Address food safety challenges specific to the cheese industry with confidence.

Who Should Attend:

  • Experienced cheese-makers seeking to enhance their technical knowledge and problem-solving skills.
  • Dairy professionals with applied experience who want to deepen their expertise in advanced cheese-making processes.
  • Quality control and food safety specialists in the cheese industry looking to address specific challenges and improve standards.
  • Cheese production managers and technical staff aiming to refine their understanding of complex cheese-making issues.

This workshop is ideal for seasoned professionals in the cheese industry who are ready to elevate their skills and knowledge to tackle the most challenging aspects of cheese-making.

Overview

This advanced workshop delves into the intricate aspects of cheese-making, thoroughly reviewing key topics essential for experienced cheese-makers. Attendees will explore the complex chemistry involved in cheese production, delve into various cheese styles and standards of identity, and tackle advanced microbiological concepts. The course also addresses challenging issues such as advanced cheese defects and problems and food safety challenges specific to the cheese industry.

Designed for individuals with substantial applied experience, this workshop tests your overall knowledge and problem-solving abilities regarding cheese-making. Prior to attending, participants are expected to have a solid understanding of the applied science and concepts behind cheese production, as the course builds upon this foundational knowledge to enhance expertise in advanced cheese-making practices.

Learning Outcomes

This course will provide attendees with information in four key areas that are listed below, along with key learning outcomes in each area:

Complex Chemistry of Cheese Making

  • Discuss the role and importance of proteins at the molecular level in cheese production
  • Identify the role and importance of milkfat at the molecular level in cheese production
  • Describe the role and importance of rennet and in cheese production

Cheese Styles and Standards of Identity

  • Identify the six different types of cheese styles and how they are made
  • Discuss how to make variations of the six different cheese styles
  • Find the standard of identity and for each type of cheese and discuss what each requirement means
  • Understand the scientific terms used in defining standards of identity

Advanced Culture Microbiology

  • Select bacterial cultures based on culture characteristic that will
  • Understand how bacterial cultures are categorized
  • Discuss how cheese varieties are defined
  • Select cultures for specific cheese characteristics for different cheese varieties
  • Discuss how temperature, acidity and salt can influence culture growth
  • Identify when a culture is not functioning properly using scientific methods and identify potential reasons why

Advanced Cheese Problems and Defects

  • Discuss cheese composition chemistry and key characteristics of quality cheese
  • Identify and discuss typical and atypical cheese body, texture, and flavor defects and their causes
  • Classify the problems that can arise during affinage

To earn a certificate for successful completion of this course, attendees will need to pass a final closed-book test. Attendees enrolled in the Cornell Dairy Certificate. The course also includes a pre-course test to determine the knowledge of all attendees before the start of the course. Test questions will include multiple choice, short answer, and true/false questions.

Sample Agenda

Day 1:

  • Food Safety Challenges
  • Food Safety Culture
  • Complex Chemistry of Cheese and Cheese Making

Day 2:

  • Regulatory Applications in the Industry
  • Advanced Culture Microbiology
  • Critical Issues in Moulding, Brining, and Curing
  • Cheese Issues and Defects
  • Affinage

Fees

  • $800-960 for in-state registrants
  • $960-1150 for out-of-state registrants
  • Enrollment is limited to the first 20 participants.

Instructors

Lead Instructor

Robert Ralyea
Sr. Extension Associate
rdr10 [at] cornell.edu (rdr10[at]cornell[dot]edu)
(607) 255-7643

 

Course Dates

  • October 15-16, 2025, In-person, Cornell University

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu (lmf226[at]cornell[dot]edu)