Artisan Hands-On Basic Cheese Making Workshop (June 2017)

Description:

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.

Dates:

June 21 - 21, 2017

 

Location:

MSU Dairy Plant, 1135 S. Anthony Hall, 474 S. Shaw Lane, East Lansing, MI 48824

Audience:

Designed for people who have never made cheese before and those who want to improve their skills in order to enter the cheese business.

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