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EAST LANSING, MI -- Michigan State University (MSU) Extension welcomes the popular artisan cheese-making workshop that takes place Aug. 20-22.
Young and old cheese connoisseurs and novices alike are invited to attend a 3-day class to enhance their skills in the artisan cheese business. Participants will learn about milk quality, ingredients, various cheese-making processes, aging requirements, food safety and the process of planning to establish a cheese-related business.
John Partridge, MSU associate professor and dairy food Extension specialist; G. William Robb, MSU Extension Ottawa County district dairy educator emeritus; and Barbara Jenness of Dancing Goat Creamery will lead the hands-on course in the art of making cheeses such as fresh lactic, Italian, Alpine, Dutch and American varieties from both goat and cow milk.
A registration fee of $545 per person covers tuition, resource material handouts, all workshop supplies, lunches and refreshments for three days. Registration is accepted on a first-come, first-served basis. The workshop will take place at the MSU Dairy Foods Complex, 1135 S. Anthony Hall, East Lansing.