Artisan Hands-On Basic Cheese Making Workshop

Date: July 11, 2017 - July 13, 2017
Location: MSU campus, 474 S. Shaw Lane, Room 1135, East Lansing, MI 48824
Contact: ANR Event Services, events@anr.msu.edu, 517-353-3175

This three-day class 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, 474 S. Shaw Lane, Room 1135, East Lansing, MI 48824. Visit https://www.canr.msu.edu/dairystore/dairy_plant.

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 must be limited to 20, so there can be no refunds unless we can fill your space.

Schedule:

Wednesday July 11

9:30 a.m. Registration

10 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, July 12

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, July 13

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 MSU Kellogg Hotel and Conference Center at 800-875-5090, be sure to reference the group code: 1807CHEESE, or elsewhere in the East Lansing area. For more information contact the Lansing Convention and Visitors Bureau at  www.lansing.org or 888-252-6746.

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