In-person, Ithaca Cornell campus or via Zoom

This one day course will focus specifically on Cheddar, Mozzarella, and Swiss grading in accordance with USDA standards. USDA experts will discuss the USDA standards for grade, cheese defects as well as hands-on exercises with defective cheeses. This is an opportunity to compare and calibrate your skills with actual federal graders. It is designed for people who currently grade or would like to learn how to grade cheese.

Agenda

• Basic Principles of Sensory
• USDA standards for grades
• Grading process vs. judging
• Common cheese defects
• USDA grading of cheddar cheese
• USDA grading of mozzarella
• USDA grading of Swiss cheese