Gouda news: Cheese-making workshop slated

posted on December 7, 2011 12:24pm
Gouda news: Cheese-making workshop slated

CONTACT: .(JavaScript must be enabled to view this email address), 517-432-1555, ext. 230

EAST LANSING, Mich. – Michigan State University (MSU) Extension will offer its popular artisan cheese-making workshop again at the 97th annual Agriculture and Natural Resources (ANR) Week.

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 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 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 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 or mailing to Megghan Honke, MSU, 312 Agriculture Hall, East Lansing, MI 48824-1039.

Questions? Email Honke at .(JavaScript must be enabled to view this email address).

 


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