Michigan State to offer cheese-making workshop in early March


EAST LANSING, Mich. — Michigan State University Extension will offer its popular artisan cheese-making workshop again at the 97th annual Agriculture and Natural Resources week.

Three-day class

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.

Learning environment

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 and dairy food extension specialist; G. William Robb, MSU Extension Ottawa County district dairy educator emeritus; and Barbara Jenness of Dogwood Farm, will lead the courses.


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 5-7 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. Registration deadline is Feb. 24.


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