Dairy producers looking to expand their operations with farmstead cheese businesses can learn how at an Ohio State University cheese-making workshop.
“Hands-On Basic Cheese Making — Enhancing Dairy Profitability with Cheese” will take place April 27-29 at the Grindstone Creek Lodge at 4-H Camp Whitewood, 7983 S. Wiswell Rd., Windsor. Classes will run 9 a.m. to 5 p.m. each day.
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. 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 include milk quality, ingredients used in cheese making, cheese-making processes and techniques and tips for establishing a cheese-making business. Participants will have opportunities to make a number of different cheeses.
Registration is $550 per person and includes course tuition, resource materials, all workshop supplies, lunches and refreshments. Registration is limited to 15 people and is on a first-come, first-served basis.
An optional evening creamery tour will be held on Thursday evening of the workshop.
Overnight accommodations also are available to registrants at private or non-private cabins at 4-H Camp Whitewood. A special registration discount is available to participants from northeast Ohio.
For more information, contact the OSU Extension office in Ashtabula County at 440-576-9008, or e-mail Abbey Averill at firstname.lastname@example.org . Registration details can be found on the Ashtabula County Extension website at http://ashtabula.osu.edu.