Cheese production should be understood in the context of endangered ecologies of cheese cultures and cheesemaking, as well as historical settings and environments as background to an understanding of the chemistry of cheesemaking, culture microbiology, and cheese identity. The course examines environmental HACCP (Hazards Analysis Critical Control Point Program-related) elements of the cheese industry, as well as policy and program implications of the Food and Modernization Act. Students will make and taste various cheeses throughout the course, in practica, and on an optional one-day field trip. Online Course. Requires computer and high-speed internet access. Must also take ESCI 314 at the same time.