Dairy Science for Cheesemakers

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This comprehensive, theory based course one-day dairy course introduces the microbiology and chemistry of artisan cheesemaking - essential for anyone producing their own cheese.

The characteristics of our favourite cheese varieties depend on a complex combination of factors, such as salt, moisture and acidity. But, to what extent do they influence each other? How do seasonal changes in milk composition affect the end-product? What impact could they have on food safety? All these questions, and many more, will be covered and answered during this specialist course.

Led by dairy consultant and cheesemaking expert Paul Thomas, this specialist dairy course has been specifically developed for start-up cheesemakers, existing artisan businesses, dairy farmers and anyone working in the food industry.

This theory-based course will cover:

  • Acidification control and analysis of pH data to minimise variability and improve quality
  • Salt and moisture control
  • An introduction to enzymes: the biochemistry of cheese-ripening
  • Understanding and compensating for changes in milk composition
  • Obtaining meaningful results through routine microbiology
  • Identifying risk areas for pathogens and spoilage bacteria using predictive microbiology
  • The predicted fate of food pathogens in different cheese types

Please note: This course is aimed at professional cheesemakers or those who are seriously considering artisan cheesemaking as a business. It is important that you have previous experience of cheesemaking. If you would like to do any background reading prior to attending this course, please contact the School on [email protected] or 01909 532 171 for a reading list.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs.

If you are a member of the SCA (Specialist Cheesemakers Association) you can receive a 15% discount during checkout by using code: CHSEPGST15

"The course was so useful to our business. Paul Thomas explained very clearly a lot of the science which could have been the cause of a problem we were having with our cheese. It also taught us about other issues which, if we monitor our makes thoroughly, should help us to avoid future problems."


We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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