The Center for Dairy Research at the University of Wisconsin–Madison hosts a lot of cheese making short courses. But most participants don’t get to hear their instructors say: “Tres vueltas, sin romperlo.”
“We’re excited because we’re closing a huge gap in learning and teaching for Hispanic people here in Wisconsin,” says Rodrigo A. Ibáñez, scientist at CDR and one of the course instructors. “There are a lot of native Spanish-speakers who work in our state’s dairy processing plants. We’re really glad that we can offer this.”
Ibáñez hails from Chile, and the three other Spanish-speaking CDR instructors for the course come from Mexico and Chile. Instruction is given exclusively in Spanish, or first given in English and then repeated in Spanish.
The class is a two-day course that covers the fundamentals of cheese making. This includes the science and theory — explaining the “how” and “why” — behind things. Participants learn about the process that turns milk into cheese, including microbiology, moisture, and pH. They also learn abut common government safety regulations for dairy processing in the United States. The course also covers a comprehensive overview of dairy processing equipment and includes a hands-on cheese making lab.
“We know the basics,” says short course participant Levi García Sánchez, who works at Blakesville Creamery in Port Washington. “The basics are good, but it’s nice to know more in-depth about [what’s going on]. We’ve never had a class like this.”
The process of cheese making is complex. It can be especially challenging for people to understand advanced techniques when they’re being taught in a second or third language.
“I have the ability to speak in English, but I find it is always better [to learn things] in your native language because [it’s easier to follow along and] you can understand one hundred percent,” says Noel Espejo, who works at Eau Galle Cheese in Durand, Wisconsin. “Apart from that you also feel more confident and comfortable asking questions.”
Steven Martinez, an employee at V&V Supremo in Arena, Wisconsin, was grateful that the CDR offered the course in Spanish.
“The community is very rooted in Wisconsin and a lot of the Latino community works in the cheese plants, not just where I work,” says Martinez. “The needs of the community are important. I think that this course can help not only me, but all cheese companies, and the more knowledge we have, the better for the industry.”
When the training is over, participants receive a printed certificate of completion. The document marks their successful completion of the course, and the training qualifies as a prerequisite for the advanced cheese making courses that are offered by CDR and as a first step to taking the Wisconsin Cheesemakers License exam.
Participants were enthusiastic about receiving this intensive training, and they enjoyed the hands-on learning. After the lab session, for instance, they were able to sample many of the cheeses they produced, including cheese curds seasoned with some unusual flavorings. A group favorite was the ancho chili lime cheese curds.
CDR is offering “Fundamentos de Elaboración de Queso” again Sept. 26-27, 2023. Registration for the class is now open and closes on Sept. 12, 2023. Information on the course and registration can be found on the CDR website at https://go.wisc.edu/CDRSpanishShortCourse.
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