Make your own cheese at workshop


JEFFERSON, Ohio — Enhance your dairy operation with a farmstead cheese business with the aid of an Ohio State University Extension cheese-making workshop.

The workshop will be held April 16-18 at the OSU Extension office in Ashtabula County, 39 Wall St., Jefferson.

The course will run from 9 a.m. to 5 p.m. with an optional evening cheese house tour.

Limited space

Registration is $425 per person and includes course tuition, resource materials, workshop supplies, lunches and refreshments. Registration is limited to the first 15 people.

The workshop is packed with information on milk quality, ingredients used in cheese making, cheese-making processes and techniques, and tips for establishing a cheese-making business.

David Marrison, an OSU Extension educator for Ashtabula County, said that the workshop is intended for those interested in a value-added opportunity in meeting the public’s growing demand for local cheeses.

Make some cheese

The heart of the workshop is the hands-on opportunity to make a number of different cheeses, including Gouda, Havarti, Lactic, Tomme, provolone, Paneer, Ricotta and Mozzarella.

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.

Dixon’s experience includes training with fourth-generation French cheese makers; and working as a cheese maker and quality control manager at Shelburne Farms and Vermont Butter and Cheese.

Ohio ranks

According to the Ohio Department of Agriculture, Ohio ranks ninth in the nation in general cheese making, and first in the nation in Swiss cheese production.

For more information, contact the OSU Extension office in Ashtabula County at 440-576-9008, or e-mail Abbey Averill at

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.