COLL 111: THE CHEESEMONGER'S GUIDEBOOK
Spring 2024 · Section 001 · CRN 25536
In Cheese: The Good, The Bad, and The Stinky, we will digest an abbreviated version of the American Cheese Society Certified Cheese Professional Exam content. From an anthropological introduction to chemical processes to product evaluation to trade controversies to a final in professional selling, you will become a true cheesemonger, while others monger only war, fear, and fish. You will eat up the content with frequent tasting platters, so lactose tolerance or a tolerance for stomach aches is a must.
- Credits
- 1
- Instructors
- Emery Engling