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Specialty Cheese Making

Participants will apply scientific principles to craft six varieties of cheese from pasteurization through curing. In addition to making cheese, the course will also focus on milk quality, affinage, and sensory evaluation of cheese. It is recommended that participants have experience in cheese making. This is an advanced level hands-on course.


  After attending the Specialty Cheese Making workshop, participants will be able to:

  1. Outline the cheese making process of the six varieties of cheese produced.
  2. Describe the attributes of each style of cheese.
  3. Discuss the role of milk quality in cheese yield and quality.
  4. Identify the steps in the affinage process and list benefits of maturing cheeses.
  5. Differentiate between different varieties of cheese, when applicable identify defects, and explain the cause.

This course will not include a final examination as this course is not part of our certification curriculum. Participants will be asked to evaluate the quality and structure of the course itself.


Day 1:
  • Registration & Coffee
  • Welcome and Introductions
  • Cheese Make: 
    •    Gouda
    •    Brie-style
    •    Bleu
    •    Tomme de Sauvigon
  • Lunch
  • Steps in Cheese Making: An Overview
  • Culture Characteristics 
  • Cheese Tasting
Day 2:
  • Sensory Evaluation of Cheese
  • Cheese Make
  • Affinage Techniques


  • Tuition is $800-$960 for in-state registrants
  • Tuition is $960-$1152 for out of state registrants
  • Limited to the first 20 participants



Lead Instructor

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


Course Dates

  • No course scheduled at this time

Course Contact

Louise Felker
Program Coordinator
lmf226 [at] (lmf226[at]cornell[dot]edu)