Join us for our upcoming virtual class, The Science of Cooking with Cheese, with Jess Perrie of Essex Cheese on Sunday, August 8, at 3pm PT, as she breaks down this delicious and complex topic.

Why does mozzarella turn brown when heated? Why does Halloumi keep its shape when cooked? Is there a cheese that melts the best? Just like all ingredients, cheese goes through various chemical reactions as it is put through different cooking applications. Jess will walk through these various cheese-y reactions, and how we can use this science to select cheeses for customer’s cooking adventures.

The class will be 60-90 minutes plus time for Q&A and will be held via Zoom. Purchase tickets on Eventbrite using the link below, and the link to join will be emailed to all participants the week of August 2.

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.