Michigan State University Extension welcomes the popular artisan cheese-making workshop again on Aug. 20?22.

Young and old cheese connoisseurs and novices alike are invited to attend a 3-day class to enhance their skills in the artisan cheese business. Participants will learn about milk quality, ingredients, various cheese-making processes, aging requirements, food safety and the process of planning to establish a cheese-related business.

Cheese-Making Workshop Slated At MSU

John Partridge, MSU associate professor and dairy food Extension specialist; G. William Robb, MSU Extension Ottawa County district dairy educator emeritus; and Barbara Jenness of Dancing Goat Creamery will lead the hands-on course in the art of making cheeses such as fresh lactic, Italian, Alpine, Dutch and American varieties from both goat and cow milk.

A registration fee of $545 per person covers tuition, resource material handouts, all workshop supplies, lunches and refreshments for three days. Registration is accepted on a first-come, first-served basis. The workshop will take place at the MSU Dairy Foods Complex, 1135 S. Anthony Hall, East Lansing.

Register at http://bit.ly/U2Imgm

For questions, contact ANR Event Services at [email protected] or 517-353-3175.