A three-day basic cheese making course geared for local dairy, sheep and goat milk producers is being hosted in Powell by the University of Wyoming Cooperative Extension Service (UW CES).
The workshop is 9 a.m.-5 p.m. Monday, Feb. 28, through Wednesday, March 2, in the Northwest College Training Center, West Campus, Powell.
Peter Dixon, who operates from the Training Center for Farmstead Milk Processing in Vermont, is teaching the course. Dixon, one of the nation’s premier cheese making instructors, teaches workshops for farmstead cheesemakers, said Sandra Frost, UW CES educator in Powell.
“This three-day class is for people who have never made cheese and those who want to improve their skills to enter the cheese business,” she said. “Dixon will teach participants about milk quality, ingredients used in cheese making, processes for making a variety of cheeses and techniques and requirements for aging cheese. He will also offer pointers for establishing a business as a farmstead or artisan cheesemaker.”
The heart of the workshop is the hands-on opportunity for participants to make a number of different cheeses themselves, said Frost. Cheeses that can be made include paneer, Gouda, Havarti, lactic, tomme, ricotta and mozzarella.
Michelle Schwope, consumer protection specialist with the Wyoming Department of Agriculture’s Consumer Health Services Division, will discuss Wyoming requirements for dairy and cheese production.
Enrollment is limited to 15. The workshop registration fee is $350 and includes tuition, handout resource materials, all workshop supplies, lunches and refreshments. Reservations will be accepted on a first-come, first-served basis.