The California Artisan Cheese Guild is delighted to announce our next remote cheesemaker education course in partnership with Prof. Moshe Rosenberg of UC Davis.  Tickets are now on sale for this five-part remote course in February 2021!  

Course Description:

Cheese is a complex and highly sensitive dynamic biological system that is prone to evolution of defects. The transformation of milk to curd and the evolution of quality attributes during the aging of this curd are govern by the combined influence of a broad array of biological, biochemical and physico-chemical events and variables. Cheese defects that occur during cheesemaking and aging adversely affect the yield of cheese making, structure and texture of cheese, flavor and aroma properties as well as cheese functionality. The commercial value and competitiveness of a given cheese is thus critically dependent on the extent to which cheesemakers are capable of preventing the evolution of cheese defects and on their success in introducing and controlling the development of desired quality attributes. The development of cheese defects is affected by milk composition and quality, milk handling, cheesemaking process conditions, cheese aging conditions, microbiological and enzymatic aspects, environmental aspects, etc. In addition to defects that can be found in all cheese varieties, cheese-type-specific defects exist. Rather than relying on removing defective cheeses prior to marketing, cheese makers have to develop knowledge-base and skills that will allow them to prevent or at least minimize the development of defects during cheesemaking and aging.

This 5-session, online course will introduce and discuss the evolution of defects in cheesemaking and cheese aging. The root causes of a broad array of cheese defects and ways to mitigate, prevent and minimize the manifestation of these defects will be discussed. General cheese defects and cheese-type specific defects will be addressed. Defects related to structure, texture, composition, appearance, flavor, aroma, and functionality of cheese will be discussed. In all cases, the compositional, enzymatic, microbiological, physico-chemical, and technological aspects of defects will be discussed and highlighted. Cheese-type specific defects will address: Chevre- type cheeses; Dutch-type cheese varieties; Surface-mold ripened cheeses; Blue-veins cheeses; Washed rind cheese varieties; Cheddar; Swiss-type cheese varieties; Pickled cheese varieties; Pasta-filata cheese varieties.


The course will be delivered in five individual 3-hour online sessions via the Zoom platform. A personal invitation to join the zoom sessions will be emailed to registered participants. Additionally, a complete set of lecture notes will be emailed to registered participants.


February 2, 2021 (2:00-5:00 pm PST)

February 4, 2021 (2:00-5:00 pm PST)

February 16, 2021 (2:00-5:00 pm PST)

February 18, 2021 (2:00-5:00 pm PST)

February 23, 2021 (2:00-5:00 pm PST)


Instructed by Moshe Rosenberg, D.Sc., Professor and Specialist, Department of Food Science and Technology, UC Davis.


Tickets are available here.  Please note that early registration is open through January 11 and that ticket prices increase by $50 after January 11, 2021.


CACG Member:  $100

Non-Member:   $150


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