Event Start: Aug 20, 2014 - 12:00 AM
Event End: Aug 22, 2014 - 12:00 AM
East Lansing, MI
This three-day class (Aug. 20-22) 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.
The workshop takes place at the MSU Dairy Plant, part of the Dairy Foods Complex on the MSU campus, 1135 S. Anthony Hall, East Lansing, Mich. Visit http://fshn.msu.edu/facilities/dairyComplex.html
The registration fee of $525 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.
For more information: http://events.anr.msu.edu/cheeseaugust2014/