The course, offered by the Innovation Center for U.S. Dairy in partnership with North Carolina State University, focuses on food safety. The Innovation Center’s latest resource, an online course offered in partnership with North Carolina State University, is geared toward artisan and farmstead cheesemakers, who represent a growing segment of cheese production. More than a thousand U.S. processors are helping meet consumer demand for these cheeses. To reach and support this cheesemaking community more effectively, the Innovation Center said it partnered with the American Cheese Society, along with academics, retailers and small dairy manufacturers, to establish the Artisan Food Safety Advisory Team.
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