Technical Assistance and Training for Small Scale Cheese Makers

Program Goal: Artisan Cheeses continue to gain popularity with growing distribution through farmer’s markets, retail, and foodservice establishments. As such, the number of cheese making operations is growing at impressive rates. Proactive implementation of a risk reduction program now will better prepare producers for forthcoming regulation. Small- and medium-scale businesses are at a disadvantage as they often lack the knowledge, capital, and technical resources to implement such programs.

Learning Objective: To provide a workshop that allows small business cheese makers more knowledge and safety on the products they are producing.

Program Components: Demonstration; Training Session

Program Participants: Businesses

When: 60-day program

Website: http://animalscience.uconn.edu

Program Contact

Dennis D'Amico
ddamico@uconn.edu