University of Wisconsin-River Falls launches hands-on cheesemaking course

In the United States, the University of Wisconsin-River Falls has introduced a cheesemaking course at its dairy plant. The state is renowned for its cheese production, contributing over $50 billion to the dairy industry. This initiative aims to educate both aspiring and current cheesemakers through a five-day intensive program, which covers practical cheesemaking skills, equipment usage, and the scientific principles behind cheese production. Participants like senior Makenzie Skibbie, who has family ties to the industry, have found this course valuable in pursuing their careers. The course is supported by partnerships with well-known companies such as Culver's and Land O' Lakes. This collaboration allows students to gain hands-on experience in a real-world setting, enhancing their understanding and skills. Rueben Nilsson, the dairy pilot plant manager, emphasizes the importance of knowledge transfer and quality improvement in the cheesemaking industry. By providing a platform for practical learning, the university is contributing to the overall growth of the cheese sector in Wisconsin, which is home to a wide range of cheese varieties, including cheddar and swiss. This specialization is significant, particularly because Wisconsin is unique in requiring cheesemakers to obtain a license for their craft. Participants in the course learn to produce various cheese types while adhering to the standards set by the state. The course has gained traction among students eager to enter the cheese industry, as it positions them favorably in a competitive market. Learning directly from experienced professionals in the field enriches students' skills and knowledge. At the conclusion of the course, students have the opportunity to showcase their cheese creations at the university’s Freddy's Dairy Bar, where campus visitors can taste the fruits of their labor. This not only provides students with practical application but also engages the community, showcasing the quality of cheese made by the next generation of Wisconsin cheesemakers. The educational program signifies a commitment to maintaining Wisconsin’s status as a leader in cheese production, ensuring the continuation of traditions while fostering innovation and skill development in the field of cheesemaking.