Michigan State University (MSU) Extension
The three-day class is designed for people who have never made cheese before and those who want to improve their skills to enter the cheese-making business. Participants will learn about milk quality, ingredients, different cheese-making processes, aging requirements and planning to establish a cheese-related business.
The workshop serves as a hands-on opportunity for participants to make their own cheeses in an educational environment. Dr. John Partridge, associate professor in the Department of Food Science and Human Nutrition
The agenda is as follows:
Monday, March 5
- 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
Tuesday, March 6
- 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
Wednesday, March 7
- 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
The registration fee is $450 per person and includes tuition, resource material handouts, all workshop supplies, lunches and refreshments for three days. The workshop takes place March 57 at the MSU Dairy Plant.
Register by calling 517-353-3175, ext. 224, and ask for ANR Event Management: Cheese Workshop Registration. You can also register by completing a registration form (available online at http://expeng.anr.msu.edu/uploads/files/18/Cheese%20Brochure.pdf)and faxing to 517-432-9440 or mailing to Megghan Honke, MSU, 312 Agriculture Hall, East Lansing, MI 48824-1039.
Questions? Email Honke at honkemeg@msu.edu.
12.08.2011