Cheesemaking Fundamentals Registration Site

Welcome to the Cheesemaking Fundamentals Registration Site

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CDR has published Dr. Mark Johnson’s Book on the Science of Cheese and Cheesemaking. Dr. Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered.

As a participant in this short course, you will be able to purchase a copy of Dr. Johnson’s book. The cost of the book is $65.00. If you would like a copy of the book, please select the ‘registration fee PLUS book’ option below.

If purchased, we will distribute the book to you upon your arrival at CDR for the short course.

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Cheese and Cheesemaking Explained Through Chemistry & Microbiology

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By registering for the Cheesemaking Fundamentals Short Course, you are agreeing to have your contact information placed on a mailing list for future CDR (Center for Dairy Research) correspondence.

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Cancellation policy: Registrants may cancel by March 2, 2027 for a full refund. Cancellations received after March 2, 2027 are subject to a $150.00 cancellation fee. Substitutions may be made at any time. Contact Heather Cooper at hcooper@cdr.wisc.edu with any questions or to make a cancellation or a substitution.

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Customer Service: If you have any questions, please email Heather Cooper at hcooper@cdr.wisc.edu .

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Cheesemaking Fundamentals Short Course

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Registration Fee Options

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Optional Wisconsin Cheesemaker License Prep Materials

Would you like access to the Wisconsin Cheesemaker License Prep materials?

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