{"id":5163,"date":"2015-04-22T15:44:46","date_gmt":"2015-04-22T19:44:46","guid":{"rendered":"https:\/\/cheeseloverca.wordpress.com\/?p=5163"},"modified":"2015-04-22T15:44:46","modified_gmt":"2015-04-22T19:44:46","slug":"learn-cheesemaking-technology-next-week","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2015\/04\/22\/learn-cheesemaking-technology-next-week\/","title":{"rendered":"Cheesemaking technology rescheduled to June 8-12"},"content":{"rendered":"<figure id=\"attachment_5165\" aria-describedby=\"caption-attachment-5165\" style=\"width: 660px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/px_cl_camembert_forms_uog-1.jpg\" data-lightbox=\"gal[5163]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-5165\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/px_cl_camembert_forms_uog-1.jpg?w=660\" alt=\"A student in the Cheesemaking Technology course at University of Guelph learns how to pour Camembert-style cheese into forms.\" width=\"660\" height=\"520\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/px_cl_camembert_forms_uog-1.jpg 700w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/px_cl_camembert_forms_uog-1-300x236.jpg 300w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><figcaption id=\"caption-attachment-5165\" class=\"wp-caption-text\">A student in the Cheesemaking Technology course at University of Guelph learns how to pour Camembert-style cheese into forms.<\/figcaption><\/figure>\n<p><strong>Here&#8217;s your chance to get real cheese smarts.<\/strong><\/p>\n<p>The University of Guelph has been offering some version of its cheesemaking course since 1893, though its present professor, <a href=\"https:\/\/www.uoguelph.ca\/foodscience\/users\/arhill\" target=\"_blank\" rel=\"noopener noreferrer\">Art Hill<\/a>, began teaching his Cheesemaking Technology Short Course with the Food Sciences department in 1986.<\/p>\n<p><strong>The\u00a0 acclaimed course\u2014designed for artisan and commercial cheesemakers, cheese hobbyists, and government and sales personnel who work with cheesemakers\u2014focuses on the science and technology of cheesemaking. Students attend lectures and apply the principles learned in a cheesemaking laboratory.<\/strong><\/p>\n<p>\u201cThe focus is on understanding the manufacturing principles of technological families of cheese, rather than becoming expert in the manufacture of particular cheese varieties,\u201d says Professor Hill. The program is offered annually in the spring and runs for five days. The next course offering runs from June 8-12, 2015. Those interested can visit the course <a href=\"https:\/\/www.uoguelph.ca\/foodscience\/industry-outreach\/cheese-making-technology-short-course\" target=\"_blank\" rel=\"noopener noreferrer\">website<\/a>.<\/p>\n<p><a href=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/oac_logo_rgb-1.jpg\" data-lightbox=\"gal[5163]\"><img loading=\"lazy\" decoding=\"async\" class=\" size-medium wp-image-5166 aligncenter\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/oac_logo_rgb-1.jpg?w=300\" alt=\"OAC_LOGO_RGB\" width=\"300\" height=\"78\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/oac_logo_rgb-1.jpg 1107w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/oac_logo_rgb-1-300x78.jpg 300w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/oac_logo_rgb-1-1024x265.jpg 1024w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2015\/04\/oac_logo_rgb-1-768x199.jpg 768w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s your chance to get real cheese smarts. The University of Guelph has been offering some version of its cheesemaking course since 1893, though its present professor, Art Hill, began teaching his Cheesemaking Technology Short [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89,92,396],"tags":[416,422,425,427],"brand":[],"class_list":["post-5163","post","type-post","status-publish","format-standard","hentry","category-cheese-business","category-cheese-education","category-university-of-guelph","tag-artisan-cheese","tag-canadian-artisan-cheese","tag-cheesemaking","tag-cheesy"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/5163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=5163"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/5163\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=5163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=5163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=5163"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=5163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}