INSTRUCTORS
March 25-26, 2009
Marc Bates a Senior Food Safety Consultant for NSF-
Cook and Thurber has over 35 years of experience in
the food industry. During this time, he worked as a
Food Inspection Specialist for the United States Army,
and 27 years as Creamery Operator and Manager for
the Washington State University Creamery in Pullman,
WA (famous for it’s Cougar Gold cheese). Marc has
served as an official judge for the United States Cheese
Championships, the American Cheese Society, and the
American Dairy Goat Association. He obtained his BS
in Animal Science and Dairy Manufacturing, and his
BA in Business Administration from Washington State
University.
Jeff Kronenberg is the Food Processing Specialist
with the University of Idaho School of Food Science and
TechHelp Idaho. Over the past 25 years, Jeff has held
positions in food quality, food safety, HACCP, workplace
safety, and productivity with Frito-Lay, the J.R. Simplot
Co., PowerBar, AIB International, and the University of
Idaho. Jeff holds an MS degree in Food Science from
Cornell University.
Neville McNaughton is a graduate of Massey
University in Palmerston North, New Zealand, holding
a Diploma in Dairy Technology. He has worked in milk
bottling and open vat Cheddar Cheese plants prior
to spending 10 years in New Zealand’s only specialty
cheese plant. In 1983 with a partner, Neville founded
Kapiti Cheeses, Ltd., which went on to become New
Zealand’s premier small cheese producer. Neville has
worked in the US for New Zealand Milk Products in
both technical sales and R&D. He spent a short time
with Marin French Cheese in 1994 before joining
Imperial Biotechnology, an enzyme company providing
aging solutions for cheese makers. In 2000, Neville
ventured out to work for himself eventually forming
CheezSorce, LLC, a resource for cheese makers. Current
activities involve plant design and layout, providing
engineering specs for architects and engineers with the
goal of providing functional cost effective work spaces.
Neville has provided assistance to a great many cheese
makers across the USA and Canada.
SPONSORS
Gooding County Extension Office &
University of Idaho Extension is a partnership
between the University, USDA, and Idaho Ballard Family Dairy and Cheese
counties. Since 1912, it has provided high quality Gooding, Idaho
research-based education in Idaho. Its mission
is to help people improve their lives through
teaching how to apply scientific knowledge
to agriculture, natural resources, family and
consumer sciences, youth development, and
communities. www.extension.uidaho.edu
TechHelp Idaho is a partnership of Idaho’s
three state universities and an affiliate of the
National Institute of Standards and Technology
Manufacturing Extension Partnership. It is also
Idaho’s Economic Development Administration
University Center, targeting economically
distressed areas of Idaho. From offices in Boise,
Twin Falls, Pocatello and Post Falls, TechHelp
specialists provide technical and professional
assistance to Idaho manufacturers, processors,
and inventors to strengthen their global
competitiveness through continuous product
and process innovation and improvement.
www.techhelp.org Advanced
Artisan
United Dairymen of Idaho endeavors to provide
its investors with a return on their investment that
enhances the financial stability of Idaho’s dairy
industry which results in a prosperous Idaho dairy
industry that drives demand for Idaho-produced
dairy products through coordinated marketing,
Cheese
Making
dairy image, and nutrition programs, which are
communicated on behalf of Idaho’s dairy farm
families. www.idahodairycouncil.com
Workshop
REAL
R
Registration: 208-364-6188
The University of Idaho does not discriminate in education or employment
on the basis of human differences, as required by state and federal laws. paulap@uidaho.edu, www.techhelp.org

Advanced Artisan
Cheese Making
Workshop
Welcome to a two-day, hands-on workshop
focusing on the advanced principles of
manufacturing farmstead and artisan cheese.
Ballard Family Dairy and Cheese in Gooding,
Idaho is an excellent example of a small dairy
farm that has succeeded in producing artisan
cheese to add value to their dairy operation. This
event provides an opportunity to learn from their
experiences and challenges!
Throughout this program, we intend to prepare
novice cheese makers to start and run their
own cheese manufacturing facility. The course
will focus on equipment requirements and
specifications, facility design and layout, cheese
quality assurance and safety, cheese packaging,
marketing and assistance opportunities for
artisan cheese makers.
The two-day workshop will consist of lectures
combined with hands-on cheese making
activities conducted at the Ballard facility.
Workshop participants will each receive a course
manual, refreshments, and lunch.
WORKSHOP SCHEDULE
Wednesday, March 25, 2009
Gooding County Extension Office
8:00am Registration, Introductions and Welcome
8:30 Overview and Costs of Cheese Making
Equipment (Unit Operations) and
Instrumentation
9:30 Quality Assurance and Food Safety in
a Cheese Making Facility (milk testing,
sanitation, storage, etc.)
10:30 Break
10:40 Cheese Packaging Technologies
11:40 Cheese Variety Selection (Opportunities
and Limitations), Advanced Evaluation and
Grading
12:30pm Lunch (presentation by Ballard’s about
their history and current business)
1:30 Artisan Cheese Marketing and Pricing
2:30 Break
3:45 Opportunities for Assistance, Q&A, Day 2
activity travel and logistics information
5:00 Wrap-up and adjourn for the day
Thursday, March 26, 2009
Ballard Family Dairy and Cheese
8:00am Facility walk-through with Ballard’s and
Instructors addressing previous mornings
discussions (equipment, instrumentation,
milk testing, sanitation, pest control)
9:00 Cheddar and Gouda Cheese Making
Activity
Time tbd Whey Utilization Activity (Ricotta)
12pm Lunch
PM Continue Cheese Making Activity
4:00 Wrap-up and Adjourn for Day 2, Course
Critique
REGISTRATION
Fee
• Idaho residents: $395
• Out-of-state participants: $595
Locations
Gooding County Extension Office and Ballard
Family Dairy and Cheese in Gooding, Idaho
Enrollment in the workshop will be limited to
15 participants on a first-come, first-serve basis.
Enrollees must have completed a basic cheese
making course and seats will be reserved for
active dairy producers.
Register by phone, email, or web:
• Phone: 208-364-6188
• Email: paulap@uidaho.edu (Paula Peterman)
• Web: www.techhelp.org
• Payment to “TechHelp Idaho” — Cash, Check,
or Credit Card. Payment is due no later than
March 11, 2009.
• At the time of registration, please advise us
if special assistance is needed, or if there are
special dietary requirements.
For additional information about the workshop
or about the University of Idaho Food Processing
Extension Program, or grant funded activities for
cheese makers, please contact:
Jeff Kronenberg, Food Processing Specialist
Phone: 208-364-4937
Email: jkron@uidaho.edu
This program is made possible by a grant from the
United Dairymen of Idaho.