“Hands-On Basic Cheese Making – Enhancing Dairy Profitability with Cheese” will be held from 9 a.m. until 5 p.m. April 26-28 at the Grindstone Creek Lodge at 4-H Camp Whitewood in Windsor, Ohio.
Registration is $450 per person and includes course tuition, resource materials, all workshop supplies, lunches and refreshments. Registration is limited to 15 people.
David Marrison, OSU Extension educator, says the workshop is designed to enhance a dairy operation — cows, sheep, or goats — with a farmstead cheese business.
“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,” says Marrison.
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. Workshop topics will include milk quality, ingredients used in cheese making, cheese-making processes and techniques and tips for establishing a cheese-making business.
An optional evening creamery tour will be held on the Tuesday evening of the workshop.
Source: Ohio State University