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LOGAN — When you think Cache Valley, you probably think of dairy.
Utah State University is gaining a reputation as the place to learn how to make quality cheeses. There's a good reason for that: they've been teaching those skills for well over a hundred years.
This week, about a dozen cheesemakers from all over the country are at the university.
The first cheese courses at Utah State University started up back in 1895, and they haven't stopped teaching the art of cheesemaking since then. The course continues to draw professionals from all over the country — even around the world.
A recent rise in the number of artisan cheesemakers has brought a demand to teach a more advanced class. The increased interest created a demand for this advanced course — whether it's from budding experts or industry executives.
"We get people from the large cheese factories, but we also have some artisans who have been making cheese for a little while, and some people who just want to start," said Carl Brotherson, course instructor and associate director at Western Dairy Center.
"I brought my plant manager from Michigan, as well as myself, so we can develop a greater foundation around cheesemaking," said Gary Wietharn, a vice president of manufacturing with the Dairy Farmers of America. "And as we read some reviews of what was available, this was the first one up, so it came highly recommended."
Wietharn came from Kansas and wanted to get a better idea of what was going on in his factories. The lessons from the course and from Brotherson are the reasons people take the course.
"Brotherson says what he believes really draws people here, and is the fact that it's one of the most hands-on courses you can find," said Wietharn.
"In Florida, we manufacture fresh cheese, and there are not many cheesemaking plants in Florida," said Uri Zyman, a professional cheesemaker from Miami. "I think I can learn a lot from here."
"We want people to come in here, play with the milk, get their hands wet, feel the curd and because of that, we limit to 12 people," Brotherson said.
When asked if he liked making cheese, Wietharn gave a simple and honest answer.
"Well, I love eating it."
Brotherson won't go quite so far to say it's the best course in the country, even though it does draw people from all over.
"We're the best," said Brotherson laughing. "Well, I better not go out on that limb or I might get the folks in Wisconsin mad at me."
Contributing: Xoel Cardenas
