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College of Marin Artisan Cheesemaking Cert ProgramArtisan Cheesemaking Certificate Program in Dairy Arts

The Artisan Cheesemaking Certificate Program at Indian Valley Campus trains beginning cheesemakers in the art and science of making artisan cheese. Through lectures and hands-on workshops with experienced cheese professionals, students will gain the knowledge and skill needed to identify, evaluate, and produce artisan cheese. This program is developed in collaboration with the California Artisan Cheese Guild and UC Cooperative Extension.

It is highly recommended that students with no background knowledge in food science, microbiology, or chemistry prior to taking the classes start the program with A Full Introduction to Artisan Cheese and Its Traditions. Commercial cheesemakers and students with a professional background in food science do not need to follow any sequence in order to complete this certificate program. Additionally, prior cheesemaking experience will be extremely valuable to the understanding of the process.

Artisan Cheesemaking StudentsArtisan Cheesemaking Program

For more information, contact
Community Education, Lifelong Learning and International Education
Telephone: 415.485.9305


Certificate Requirements

Sample Cert
The following courses are required to complete the Artisan Cheesemaking Certificate Program in Dairy Arts:

  • A Full Introduction to Artisan Cheese and Its Traditions
  • Basic Starter Cultures for Cheese and Fermented Milks
  • Cheese Chemistry
  • Milk Types and Quality
  • Hygiene and Food Safety in Cheesemaking
  • Principles and Practices of Cheesemaking

Note: It is recommended that Hygiene and Food Safety be taken with or prior to Principles and Practices of Cheesemaking.


Our World Class Instructors

Marc Bates has over 40 years experience in the food industry including Creamery Operator and Manager for the Washington State University Creamery for 27 years and 11 years as a food industry consultant specializing in cheesemaking.

Judy Creighton, is a Certified Cheese Professional, cheese educator and consultant served as a judge at American Cheese Society and California State Fair competitions and is currently on the board of the California Artisan Cheese Guild.

Krysta Kasternakis has worked for Cowgirl Creamery in Point Reyes for the past six years, first as a Cheesemonger, working the front lines educating the public about artisan cheeses, and currently as the Lead Cheesemaker at the Pt. Reyes Creamery.

Amy M. Lammert, Ph.D., is an Assistant Professor in the Dairy Science Department at California Polytechnic State University, San Luis Obispo.

Dave Potter has been involved in the food and dairy industry since 1982. He spent his first 21 years employed with a culture fermentation company which is now Danisco USA.

Maureen Cunnie has been the lead cheese maker at Cowgirl Creamery for over ten years and has served on the board of the California Artisan Cheese Guild as President and Co-Chair for Education Committee.

Program Brochure
To download PDF, click here

Cheese Brochure Page 1 Cheese Brochure Page 2

 

Upcoming Schedule


Courses
Fall 2013
(Sept 3 - Dec 14)
Registration starts
Mon, Aug 5.

Spring 2014
(Mar 24 - May 17)
Registration starts
Mon, Feb 24.

Summer 2014
(June 16 - July 26)
Registration starts
Mon, May 12.

A Full Introduction to Artisan Cheese and Its Traditions

Love cheese? Join us in this workshop for a complete immersion in the world of cheese. This class will include the history of cheesemaking, the professional way to taste cheese, cheese types and classification, regional specialties and variations, the importance of terroir, cheese flavor profiles, understanding affinage, food and beverage pairings, proper care and handling of cheese, service, and presentation, and even more!
Note: Each class includes a tasting of artisan cheeses with wine and beverage accompaniments.

Judy Creighton, is a Certified Cheese Professional, cheese educator and consultant who has owned two San Francisco cheese shops, served as a judge at American Cheese Society. She is Cheese Program Director at Lavender Ridge Vineyard in the Sierra Foothills, and currently serves on the board of the California Artisan Cheese Guild, is guest lecturer at School of Restaurant Hospitality, City College of San Francisco, and Cheese School of San Francisco.

 

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4 Mondays, 6:10–9pm
Nov. 4 - Dec. 2
(No class Nov. 11)
Indian Valley Campus,
Bldg 3, Rm 154

Fee $274
(Includes $104 materials fee)
(CRN#85036)
Apply and Register

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4 Mondays, 6:10–9pm
Mar. 24 - Apr. 21
(No class Apr. 14)
Indian Valley Campus,
Bldg 3, Rm 154

Fee $274
(Includes $104 materials fee)
(CRN#35128)
Apply and Register

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Basic Starter Cultures for Cheese and Fermented Milks

This class will introduce the basic science of cheese and fermented milk starter cultures to novice and experienced cheesemakers. Topics cover basic starter microbiology, terminology, propagation,
and application as it refers to daily cheesemaking.
Learn more about what starter cultures are and the role they play in the fermentation of milk. This course will focus on the application of specific cultures for specific styles of cheese, allowing you
to develop new cheese styles or perfect current cheese recipes.

Dave Potter has been involved in the food and dairy industry since 1982. He spent his first 21 years employed with a culture fermentation company which is now Danisco USA. His primary responsibilities were in the technical application of cultures and other ingredients used in the commercial manufacture of fermented milks and cheeses.

 

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Thursday, 8am–4pm
Oct. 3
Indian Valley Campus,
Bldg 3, Rm 154

Fee $208
(Includes $53 materials fee)
(CRN#85267)
Apply and Register

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Thursday, 8am–4pm
May 1
Indian Valley Campus,
Bldg 3, Rm 154

Fee $208
(Includes $53 materials fee)
(CRN#35152)
Apply and Register

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Cheese Chemistry

This course presents the basic chemistry of the cheese manufacturing process and the affects each step has in the final cheese product as it relates to flavor, texture, aroma, and functionality in the finished cheese. Through lecture, question-and-answer sessions, and demonstrations, you will develop an understanding of specific manufacturing parameters of various cheese styles and how simple changes can be made that allow for physical and chemical changes to occur. in the final cheese product.

Dave Potter

 

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Friday, 8am–4pm
Oct. 4
Indian Valley Campus,
Bldg 3, Rm 154

Fee $208
(Includes $53 materials fee)
(CRN#85268)
Apply and Register
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Friday, 8am–4pm
May 2
Indian Valley Campus,
Bldg 3, Rm 154

Fee $208
(Includes $53 materials fee)
(CRN#35153)
Apply and Register
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Milk Types and Quality

What are the types of milk? How do we define quality and why does it matter? Starting with a brief review of microbiology as it relates to milk quality, the class will identify parameters that constitute milk quality and why quality is important in cheese manufacturing. The class will focus on characteristics of milk components and differences in animal breeds. Variations due to lactation and feeding will be covered as well as how milk storage and heat treatment affect milk, flavor, and cheese production. We will also discuss milk safety. Bring a bag lunch. We will break for an hour.

Amy M. Lammert, PhD, is an Assistant Professor in the Dairy Science Department at California Polytechnic State University, San Luis Obispo.

 

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Friday, 8am-4pm,
Oct. 25
Indian Valley Campus,
Bldg 3, Rm 154

Fee $205
(Includes $52 materials fee)
(CRN#85269)
Apply and Register

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Hygiene and Food Safety in Cheesemaking

This four-hour course will explore hazards of a biological nature which are capable of causing food borne illnesses if present in cheese. Not only will these hazards be identified, but their source and control during the process of cheese production will be explored. Topics to address the control of these hazards will include good manufacturing practices, cleaning and sanitizing issues, and temperature (i.e.,
heat treatment). Physical and chemical hazards in cheese will also be addressed with emphasis on the identification and eradication of potential sources of physical and chemical hazards.

Kuba Hemmerling is the master cheesemaker and plant manager at Point Reyes Farmstead Cheese. He has extensive experience as a quality assurance manager and consultant and is certified by the International HACCP Alliance.


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Friday, 8:30am-12:30pm,
Nov. 15
Indian Valley Campus,
Bldg 3, Rm 154

Fee $113
(Includes $14 materials fee)
(CRN#85271)
Apply and Register

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Friday, 8:30am-12:30pm,
Apr. 4
Indian Valley Campus,
Bldg 3, Rm 154

Fee $113
(Includes $14 materials fee)
(CRN#35151)
Apply and Register

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Principles and Practices of Cheesemaking

This two-day course features lecture and discussions on the cheesemaking process. You will learn why each step is done and the vocabulary associated with it. By the end of the course, you will be able to carry out basic cheesemaking procedures including
fermentation, coagulation, cutting curd, cooking curd, and forming a finished cheese. Course will include a field trip to a local working creamery. Details to be discussed in class. A catered lunch will be provided both days.

Marc Bates has over 40 years experience in the food industry including Creamery Operator and Manager for the Washington State University Creamery for 27 years and 11 years as a food industry consultant specializing in cheesemaking.

Maureen Cunnie has been the lead cheese maker at Cowgirl Creamery for over ten years and has served on the board of the California Artisan Cheese Guild as President and Co-Chair for Education Committee.

 

 

 

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Thursday and Friday,
June 26 & 27

June 26, 8am - 4pm
Indian Valley Campus,
Bldg 3, Rm 154

June 27, 8am - 1:30pm
Indian Valley Campus,
Bldg 3, Rm 154

June 27, 2:30pm - 4pm
Cowgirl Creamery
419 1st Street, Petaluma


Fee $372
(Includes $117 materials fee)
(CRN#65103)
Email: Jason.Lau@marin.edu
or call (415) 485-9318

Apply and Register
For more information on how to Apply and Register Online, click here.

Download Click here to download Registration Form (PDF), complete and return:
BY MAIL : Community Education Registration, College of Marin, 835 College Avenue, Kentfield, CA 94904
BY FAX : 415.460.0773
BY EMAIL : Jason.Lau@marin.edu

How to request your completed certificate
Download Application for Certificate Form PDF (22 Kb), complete and return.

Contact Us
Community Education, Lifelong Learning and International Education
E-mail: Jason.Lau@marin.edu
Telephone: (415) 485-9305

Program Acknowledgements:
Nanda Schorske, Executive Dean, Workforce and Economic Development , College of Marin; Program Founding Member
Dr. Jason Lau, Director of Community Education, College of Marin
Dr. Sacha Laurin, Cheesemaker Winters Cheese, College of Marin Instructor, CACG Cheesemaker Ed Committee Chair
Judy Creighton, Cheesemonger, COM instructor, CACG Administrator
Stephanie Jordan, World's Best Cheeses, President CACG
Maureen Cunnie, Head Cheesemaker Cowgirl Creamery; Program Founding Member
Ellie Rilla, Community Development Advisor, University of California Cooperative Extension; Program Founding Member
Sue Conley, Co-Founder, Cowgirl Creamery; Program Founding Member
Cheryl Carlson, Program Specialist, College of Marin
Jesse Klein, Program Specialist, College of Marin
Rebecca Freeland, Artisan Cheesemaking Certificate Program Ccoordinator

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Community Education web page
Technical Contact: Cheryl Lynn Carlson, Program Specialist, Community Education, Lifelong Learning and International Education, 415.485.9311
Content Responsible:
Dr. Jason Lau, Director, Community Education, Lifelong Learning and International Education, 415.485.9316