Practical Introduction to Cheesemaking

making cheese and pictures of cheese wheels

Practical Introduction to Cheesemaking Short Course

October 11-13, 2016
Withycombe Hall, OSU Campus
9:00 am - 5:00 pm

For More Information: 800.823.2357

Practical Introduction to Cheesemaking flyer

October 11-13, 2016
Withycombe Hall, OSU Campus, Corvallis, Oregon
Directions to Withycombe Hall

Campus Parking
Please note that parking on campus has been restructured and guest permits are no longer provided by the department. You can find visitor short term parking information – hourly and daily, including maps, at:

REGISTRATION FEES:                    Register Early! Limited to 25 participants
Register Online (pay by check or credit card)
$445 pp - Days 1 & 2 only
$595 pp - Days 1-3
(Registration fee includes handouts, cheese making ingredients for cheese plant lab work, refreshments, cheese tasting, and lunch each day. Day 3 includes visit to Artisan cheese maker.)

or Download Registration Form (pg. 2 of flyer - pay by check and submit by mail or fax)

         make check payable to: OSU, Dept. of Food Science & Technology

   2. IF PAYING BY CREDIT CARD, you must register and pay online

   3. Registration is not final until payment is received. 

Suggested Lodging:
A lodging block at the Corvallis Hilton Garden Inn will be available in the near future. The information on the block of rooms, including rate and a link for reservations, will be posted as soon as it becomes available. 

To find other lodging options in Corvallis go to:, click on Hotels.
Please note: lodging is not included in the registration fee. All room, tax, and incidental charges are the responsibility of each attendee.

Cancellation/Refund Policy
All cancellation requests need to be made in writing (via email or regular mail) 14 days before event. Cancellation requests 14 days before the event are eligible for a full refund of the registration fees. Requests for refunds that are received fewer than 14 days before an event will not be granted, however substitutions may be allowed. Contact customer service - 541-737-
3994 - Tiffany Gillis