Dr. Dennis D’Amico has been working with North Carolina State University to convert his cheese food safety workshop into an online program. They recently launched the online course: Food Safety for Artisan Cheesemakers. The course will be offered at no cost until the end of the year by using the code INTRO-FREE. To enroll : https://foodsafety.ncsu.edu/food-safety-basics-artisan-cheesemakers/.
The course was designed to assist Artisan and Farmstead Cheese-makers to develop/refine their food safety programs to protect consumers and comply with food safety regulations. It is intended to equip cheese-makers with knowledge of basic food safety concepts and introduce a number of best practices/preventive controls. The class was developed at North Carolina State University in a collaborative effort of food safety and cheese experts from the University of Connecticut, the Center For Dairy Research, Cornell University, the Innovation Center for US Dairy, and includes extensive input from Artisan Cheesemakers. The course begins with a welcome letter and orientation to online learning and then has five interactive learning modules with professional voiceover, video, and an accompanying quiz:
Lesson 1: Importance of Food Safety
Lesson 2: Regulations and Standards
Lesson 3: Food Safety Hazards
Lesson 4: Good Manufacturing Practices and Process Controls
Lesson 5: Environmental Pathogen Monitoring and Testing
For the third year in a row the UConn Dept. of Animal Science Creamery’s cheese was recognized for excellence amongst 1,843 products from 260 companies in the 2016 American Cheese Society Judging & Competition. This year the creamery’s Chipotle Pepper Queso Blanco took third in it’s category making it three award in three years.
We just received the results from the 2016 Big E Gold Medal Cheese Competitions. There were 175 cheeses entered by 33 Cheesemakers throughout New England. Both our Green Chile Queso Blanco and our Chipotle Pepper Queso Blanco were awarded Bronze in their category. Our unflavored Queso Blanco received a Bronze medal in the Open Category.
For the second year in a row the new cheese line from the UConn Dept. of Animal Science Creamery has won a national award. The Creamery’s Green Chile Queso Blanco took third in it’s category in the 2015 American Cheese Society Judging & Competition! The cheese was recognized by the judges for excellence amongst 1,779 products from 267 entering companies. Connecticut’s LiuzziAngeloni Cheese and Calabro Cheese Corporation also took home ribbons for several of their fantastic cheeses.
The Creamery’s Queso Blanco was also awarded a gold medal in the open class at the 8th annual Big E Gold Medal Cheese Competition while their Chipotle Queso Blanco was awarded a Bronze in it’s category. This year 139 cheeses were entered by 32 Cheesemakers from throughout New England. Connecticut’s own Sankow’s Beaver Brook Farm in Lyme took the Best in Show with their Farmstead, an aged sheep’s milk cheese
Dennis D’Amico of the Department of Animal Science and his colleagues produced the booklet, Microbes Make the Cheese. It contains useful information such as the art of making cheese, history, and the use of microbes.