The Artisanal Cheese Fundamentals Project is working to create a Centre for Excellence for the training of artisan cheese makers in Alberta. This project will help meet consumer demand for high quality, locally produced and processed cheese.
Currently, NAIT has a basic cheese-making section in the Culinary Arts program's Garde Manger (cold kitchen) training. The Artisanal Cheese Fundamentals Project will expand on this section by developing a full cheese-making course. The first steps in this process are already underway and include:
- training one instructor in the art of cheese making
- upgrading NAIT's cheese-making equipment
The final year of this 3-year project will see a Continuing Education course in artisanal cheese making offered at NAIT.
The Artisanal Cheese Fundamentals Project is a partnership between NAIT's Culinary Arts Program, Alberta Milk and the Alberta Livestock and Meat Agency (ALMA).
Alberta Milk promotes the viability and sustainability of the Alberta dairy industry through programs, policies and services.
ALMA works to help the livestock and meat industry become sustainable, profitable and internationally competitive by focusing on marketing, research and production.