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College of Food, Agricultural, and Environmental Sciences


Cheese May Help Struggling Dairies. OSU Extension Cheese-Making Workshop is Back

March 2, 2010

WINDSOR, Ohio – Ohio State University Extension's popular cheese-making workshop is back.

"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, an OSU Extension educator, said that 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," said 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.

"The heart of the workshop is the hands-on opportunity for participants to make a number of different cheeses," said Marrison.

An optional evening creamery tour will be held on the Tuesday evening of the workshop. Overnight accommodations are also available for registrants to stay in private or non-private cabins at 4-H Camp Whitewood. For more information, log on to, contact the OSU Extension office in Ashtabula County at 440-576-9008, or e-mail Abbey Averill at

Candace Pollock
David Marrison