Cheese Studies at BU

Certificate Program in Cheese Studies

Next Course Dates: January 20 – April 28, 2026

Examine an array of international and local cheeses and their journey from farm to table. In the 14-week Cheese Studies program at BU’s Metropolitan College (MET), you will learn the techniques for making all types of cheese, from the softest washed rind to crystalline aged alpine cheeses, and everything in between. The Cheese Studies certificate program includes cheese tastings paired with condiments and wine, visits to dairy farms and cheese makers, hands-on cheese making, and readings and discussions that explore issues in contemporary cheesemaking and marketing.

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Successful completion of this hands-on course leads to a Certificate in Cheese Studies from BU.

Academic Credit Option
The Cheese Studies certificate is available for credit, including as an elective in the Master of Arts in Gastronomy and the Graduate Certificate in Food Studies. Learn how to register for credit.

Extensive Cookbook Library
Benefit from access to a unique and growing library of more than 3,000 historic cookbooks—including seminal literature on gastronomy, cuisine, and wine studies—and food-related ephemera that is available to you as a research collection. Subjects range from the 19th century into contemporary food trends. The library is also home to the John Mariani menu collection, 40 years’ worth of menus (and growing) collected over the course of one restaurant reviewer’s career.