Artisan Hands-On Basic Cheese Making Workshop
Date: August 20, 2014 - August 22, 2014
Time: 10:00 a.m.
Location: Dairy Foods Complex - MSU, 1135 S. Anthony Hall, East Lansing, MI
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 Tuesday 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.
Visit the Cheese Making Workshop registration page for more information.