Cheese-making workshop at Michigan State University

January 8, 6:17 PMSoutheast MI Home & Living ExaminerJackie DiGiovanni

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Photo credit: Joel Rivlin 

If you have an interest in learning how to make cheese, there is a three-day workshop at Michigan State University in Lansing on March 10 through 12, featuring Peter Dixon, head of the Center for Farmstead Mild Processing in Vermont. Registration is limited and the deadline is February 26, 2009. According to their brochure:

"This three-day class is designed for people who have never made cheese before and those who want to improve their skills in order to enter the cheese business. Participants will learn about milk quality, ingredients, processes for making a variety of cheeses, techniques and requirements for aging cheese, and planning to establish a farmstead or artisan cheese business.
The heart of the workshop is the hands-on opportunity for participants to make a number of different cheeses including but not limited to: Gouda, Havarti, Lactic, Tomme, Romano, Ricotta, Fresh Mozzarella, Chevre and Feta goat milk cheese. A cheese tasting, featuring locally produced cheeses, will be held Wednesday evening."

Registration is $425 per person and that includes tuition, handout, workshop supplies, lunch and refreshments for the three day session. You can register by phone at 517-355-8474x114 using VISA, Master Card, Discover, or American Express. Ask for Cheese Workshop Registration. Or click here for the registration form (bottom of page 2) that you can fax to MSU.

BTW, Peter Dixon's website offers great recipes using cheese.