Michigan State University (MSU) Extension will offer its popular artisan cheesemaking workshop March 4-6, 2013.
The three-day class is designed for people who have never made cheese before and for those who want to improve their skills to enter the cheesemaking business. Participants will learn about milk quality, ingredients, various cheesemaking processes, aging requirements and planning to establish a cheese-related business.
The workshop serves as a hands-on opportunity for participants to make cheeses in an educational environment. John Partridge, associate professor in the Department of Food Science and Human Nutrition and dairy food Extension specialist; G. William Robb, retired MSU Extension Ottawa County district dairy educator; and Barbara Jenness, of Dogwood Farm, will lead the courses.
The workshop takes place at the MSU Dairy Plant, 135 S. Anthony Hall, East Lansing. A registration fee of $450 per person covers 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. Class size is limited to 20 participants.
The agenda is as follows:
March 4:
10 a.m.: Registration
10:30 a.m.: Review raw materials, 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
March 5:
8 a.m.: Labs ladling lactic cheeses, set cheeses; lecture starter cultures and varieties
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
March 6:
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 by calling 800-875-5090. For other facilities in the area, visit www.lansing.org.
Register by calling 517-353-3175, ext. 224, and ask for ANR event management, cheese workshop registration. You can also register online at http://events.anr.msu.edu/event.cfm?folder=cheesespring2013.
For more information, email Megghan Honke at honkemeg@msu.edu.
02.13.2013