The Science of Farmstead Cheese
Have you ever wondered how milk turns into cheese? How it is that gouda is different from cheddar, when it starts out by being made from the same milk? The answer: It’s all in the science behind cheese! If you make, age, sell, or write about cheese – learning about its underlying science can help you gain a better understanding of how differences in milk, making choices and recipes, aging factors, and more can all be used to manipulate milk into the glorious product we call cheese! And for the cheese lovers out there: If you want to get geeky about it – this is perfect for you! The Science of Farmstead Cheese is a self-paced, fully online class that can help you gain a broader understanding of the science and chemistry of milk and cheese. We worked with Pat Polowski, food and cheese scientist – and teacher of all things cheese science, to create a course that is designed for visual learners!
CHECK OUT OUR READING LIST
These are books related to the production, history, and industry of cheese and dairy farming.
LEARN ABOUT THE IMPACT OF DAIRY IN VERMONT
Dairy plays an incredible role in Vermont. The value of dairy products sold; wages made by those impacted by dairy; profits that recirculate into and drive the state economy; and benefits to local agriculture, tourism, and real estate together bring $2.2Billion in economic activity to the state of Vermont. Visit our reports page to learn more.