Artisan Hands-On Basic Cheese Making Workshop

Date: June 8, 2016 - June 10, 2016
Location: MSU Dairy Plant, Michigan State University, 474 S. Shaw Lane, Room 1135, East Lansing, MI 488
Contact: ANR Event Services,, 517-353-3175

This three-day class (June 8-10) is designed for people who have never made cheese before and those who want to improve their skills in order to enter the cheese business. Participants will learn about milk quality, ingredients, processes for making a variety of cheeses, techniques and requirements for aging cheese and planning to establish a farmstead or artisan cheese business.

The heart of the workshop is the hands-on opportunity for participants to make a number of cheeses that may include fresh lactic, Italian, Alpine, Dutch and American varieties from goat and cow milk. A cheese tasting, featuring locally produced cheeses, takes place Thursday evening.

Learn from Dr. John Partridge, Bill Robb, Barb Jenness and the MSU Dairy Plant employees about how to make cheese, start a cheese business and practice food safety.

The workshop takes place at the MSU Dairy Plant, part of the Dairy Foods Complex on the MSU campus located at 474 S. Shaw Lane Room 1135 in East Lansing, MI 48824. Visit the Dairy Foods Complex website for location information.

The registration fee of $625 per person includes tuition, resource material handouts, all workshop supplies, lunches and refreshments for all three days. Registrations will be accepted on a first-come, first-served basis. The class is limited to 20 people, so there are no refunds unless we can fill your space.


Wednesday, June 8

8:30 a.m. Registration

9 a.m. Review raw materials (milk, rennet, culture, salt, color), cleaning and sanitation methods

Noon Lunch

1 p.m. Raw materials, cleaning and sanitation methods (continued)

2:30 p.m. Break

3 p.m. Labs: Tour plant equipment, Set lactic cheeses

5 p.m. Adjourn

Thursday, June 9

8 a.m. Lab: Ladling lactic cheeses

Lecture: Starter Cultures and Varieties

Lab: Set cheeses

Noon Lunch

1 p.m. Labs: Brine making and maintenance, Cheese making – rennet, Packaging options, Ricotta/heat and acid coagulation

5:30 p.m. Cheese tasting

Friday, June 10

8 a.m. Labs: Mozzarella, direct acidification, Flavoring and packaging of lactic cheeses

Noon Lunch

1 p.m. Lectures: Aging Facilities – business planning and budgets, Management and resources

5 p.m. Adjourn

Lodging can be arranged at the TownePlace Suites located at 2855 Hannah Blvd in East Lansing, MI 48823. Reservations can be made by calling 517-203-1000 using group code MSU-ANR to receive the $104 rate. For other lodging options please visit the Lansing Convention and Visitors Bureau at or 888-252-6746.


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