This is an advanced course for PhD students and scientists in Dairy Technology focusing on the ripening procedures of Northern European cheeses. The students participating in this course should have the relevant background in cheese technology, biochemistry and microbiology. The content of the course will be based on updated critical reviews of the knowledge in the area of microbiology, biochemistry, chemistry and physics of cheese ripening, including the most recent research. Participants will be offered the possibility to make practcal research work of relevance for their PhD-projects.