JEFFERSON, Ohio -- Enhance your dairy operation with a farmstead cheese business with the aid of an Ohio State University Extension workshop, "Hands-On Basic Cheese Making -- Enhancing Dairy Profitability with Cheese." This workshop will be held from 9 a.m. to 5 p.m. April 27-29, 2011, at the Grindstone Creek Lodge at 4-H Camp Whitewood in Windsor, Ohio.
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. The heart of the workshop is the hands-on opportunity for participants 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 are also available to registrants to stay in 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.