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Course Description

Join Gilbert DiSanto, who works on product development and sustainable initiatives, as he presents the History of Science and Cheesemaking.  Did you ever wonder how cheese was accidentally discovered, what goes into the various kinds of cheese available today, or the flowchart for changing one type of cheese to another? As we journey through the history of Miceli’s Products, from its inception in the 1920s to the present day, we will understand more clearly the intricate making of cheese and dairy products, including moisture, bacteria, molding and salting. Who knows? You probably made cheese at one point and never knew it!  

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Section Title
Miceli's Dairy Products - The History and Science of Cheesemaking
Type
Discussion/Lecture
Days
T
Time
10:00AM to 12:00PM
Dates
Oct 01, 2024
Schedule and Location
View Details
Contact Hours
2.0
Location
  • Offsite
Delivery Options
Hands-On/Instructor Led  
Course Fee(s)
Course Fee non-credit $30.00