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. This course examines the science of cheesemaking, human health hazards and toxicology related to aristan cheese production as well as industrial cheese manufacturing, and the waste management of industrial manufacturing. Students will make cheeses throughout the course. Online Course. Must also take ENVS 314 at the same time.