This newsletter may seem a bit cheesy, but it is gouda get you excited when you see how the cheesemaking process can be brought to your classroom to teach students about science, nutrition, and careers!
Have you ever made mozzarella cheese? Dairy West has a new Mozzarella Cheese Kit available on the AgClassroom Store. This kit is free for Utah and Idaho teachers and provides you with cheesemaking ingredients that are typically not available at local grocery stores. In addition to the kit, all you need is milk and cooking supplies. Listed below are the new lesson plans to help you connect this fun cheesemaking experience to your education standards.
Are you ready for a fun, interactive, and easy-to-setup experience for your students? Then you are certainly in the right place. All you need to do is follow the steps below for a once in a lifetime experience.
Use the Mozzarella Cheese Kit, any of the lessons in this newsletter, or the resources on Dairy West's website.
Submit a review of the lesson by April 20th (it only takes 3-5 minutes), and enter your email for a chance to win a virtual visit from a local artisan cheesemaker to join your class in May 2022.
Dairy West will contact five lucky classes/groups to be a part of this experience. As part of the experience, Dairy West will also send you some free samples of cheese from the local artisan cheesemaker for your class to enjoy while they learn even more about the science and magic of cheesemaking.
This science lesson contextualizes states of matter as students see how a liquid (milk) changes to a solid (cheese) when enzymes are added. Students will also discover the art and craft of the artisan cheesemaking process.
As a career exploration, students will discover the art, science, and craft practiced by an artisan cheesemaker.
Aligned to standards in Biology or Chemistry, students see the science of amino acids, proteins, enzymes, and beneficial bacteria come to life in the cheesemaking process.
A tool for FCS teachers to guide students in an exploration of dietary protein and amino acids. Students identify sources of complete and incomplete proteins and observe the protein in milk (whey and casein) separate from water in the creation of cheese.
After learning all about how one dairy product is made, cheese, it’s time to learn how the cows are cared for that produce the milk. Sign up for a local dairy farmer to join your class virtually and show your students around their dairy farm.
Search "cheese" or "cheesemaking" on the Utah Agricultural Literacy Curriculum Matrix to find more lessons, books, and activities related to this month's harvest!
