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Artisan Cheese-Making Training

  • Tuesday, December 13, 2016, 9:00 AM - Thursday, December 15@ 4:00 PM
Presenter: Peter Dixon of Parish Hill Creamery, Westminster Artisan Cheesemaking, and    Dairy Foods Consultant

The public can learn “sharp” cheese-making techniques for personal use on December 13, 14, 15, 2016 from 9:00 am to 4:00 pm. Cornell Cooperative Extension Sullivan County (CCESC) is offering this program in the new Catskills Kitchen at its Extension Education Center on 64 Ferndale-Loomis Road in Liberty.

Peter Dixon of Parish Hill Creamery, Westminster Artisan Cheese-Making, and Dairy Foods Consultant will present this hands-on workshop. 

Presentation will cover:

  • Milk properties of sheep, cow, and goat
  • Seasonal considerations of milk production
  • Starter and ripening cultures, brining and aging
  • Equipment and facilities for small-scale production

Each attendee will have the opportunity to make mozzarella, ricotta, tomme, gouda, and a lactic curd cheese.

Cost is $250. Payment can be made in advance by check, cash, or credit.

This program is intended for personal, not business purposes. 

Space is limited and pre-registration with non-refundable payment is required in advance. Seats are only guaranteed with payment. Registration and more information can be obtained by callingCCESC at 845-292-6180, emailing sullivan@cornell.edu, or using the link located at the left sidebar of this page.

Payment can be made in advance by check, cash, or credit. Additional donations for CCESC programs are appreciated.

Anyone can enroll in CCESC for an annual contribution of $25 per household.

Partial scholarships are available for this educational program, made possible with support from Sullivan Renaissance. In the event of financial hardship or special needs, the public should contact the office

Fee

$250.00 per person

Learn More

http://ccext.net/sullivancceCRM/civicrm/event/info?id=213&reset=1

Location

Extension Education Center
64 Ferndale-Loomis Road
Liberty, New York 12754

Last updated November 14, 2016