S26: Certificate Program in Cheese Studies

This in-depth exploration of cheese varieties and production examines an international and local array of cheeses from farm to table. The course teaches students the techniques for making all types of cheese, from the softest washed rind to crystalline aged alpine cheeses, and everything in between. The class will include cheese tastings paired with condiments and wine, visits to dairy farms and cheese makers, hands-on cheese making, and readings and discussions about issues in contemporary cheesemaking and marketing. Successful completion will lead to a Certificate in Cheese Studies from Boston University.