Artisan Hands-On Basic Cheese Making Workshop (June 2017)
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.
June 21 - 23, 2017
MSU Dairy Plant, 1135 S. Anthony Hall, 474 S. Shaw Lane, East Lansing, MI 48824
Designed for people who have never made cheese before and those who want to improve their skills in order to enter the cheese business.
For more information:
- (517) 353-3175
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