Introduces students to the process of evaluating cheese including flavour characteristics in a range of different cheeses and in particular, cheeses produced at Charles Sturt University.
No offerings have been identified for this subject in 2019.
SY/US
One session
School of Agricultural and Wine Sciences
Available to students enrolled in the Study Abroad and International Exchange Programs only.
* The cheese making process; * Cheese styles; * Objective methods of cheese evaluation; * Subjective (sensory) methods of cheese evaluation.
For further information about courses and subjects outlined in the CSU handbook please contact:
The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.