JEFFERSON, Ohio — Enhance your dairy operation with a farmstead cheese business with the aid of an Ohio State University Extension’s “Hands-on Basic Cheese Making — Enhancing Dairy Profitability with Cheese” workshop.
Date and time
This workshop will be held from 9 a.m. to 5 p.m. Nov. 19-21 at the Grindstone Creek Lodge at 4-H Camp Whitewood, Windsor, Ohio.
This three-day class is designed for people who have never made cheese and those who want to improve their skills in order to enter the cheese business.
Peter Dixon, one of the nation’s premier cheese making instructors and operator of the Center for Farmstead Milk Processing in Vermont, will teach the course.
Topics
Workshop topics will include milk quality, ingredients, cheese making processes and techniques and tips for establishing a cheese making business.
The workshop will also offer a hands-on opportunity for participants to make a number of different cheeses.
Registration
Registration is $425 per person and includes course tuition, resource materials, all workshop supplies, lunches and refreshments.
Registration is limited to 15 people and is on a first come, first served basis.
An optional evening creamery tour will be held Friday evening of the workshop.
New this year, registrants will be able to stay at 4-H Camp Whitewood. Both private and non private cabins are available.
More information
For more information, contact the OSU Extension office in Ashtabula County at 440-576-9008 or e-mail Abbey Averill at averill.10@osu.edu.
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