Artisan Cheese Workshop

February 29, 2024 - March 2, 2024

Registration Deadline: February 15, 2024 - 11:59PM

Michigan State University Dairy Plant, 474 S. Shaw Lane, E. Lansing, MI 48824

Contact: Phil Durst

22-Hour Class

Day 1: 10:00a.m.- 5:00p.m

Day 2: 8:30a.m.- 4:30p.m.

Day 3: 8:30a.m.- 3:30p.m. 

This 3-day workshop will teach participants the basics of cheesemaking and participants will make 3 different cheeses. No prior experience is necessary. The course is designed for those who plan to/are produce cheese commercially. Business of cheesemaking, requirements and marketing will all be discussed as well.

Participants must complete pre-requisite on-line training on food safety with dairy products.

Registration Information

The cost of the 22-hour course is $525 per person 


Classes are taught by two award-winning commercial cheesemakers (proprietors of Leelanau Cheese) and MSU Extension educators. 

Topics Covered

  • Sanitation and food safety review
  • Basics of cheesemaking
  • Starter cultures & varieties
  • Lactic acid cheeses
  • Salting, flavoring, molding, packaging cheeses
  • Cheddar lab
  • Mozzarella lab - direct acidification, flavoring
  • Business planning and budgets
  • Network for sales

What you will learn in this three-day Artisan Cheesemaking Workshop:

  • How to make both hard and soft cheeses
  • The art and science of making fine cheese
  • Proper work space etiquette and sanitation
  • Facility and equipment design for food safety
  • The importance of starting with high quality milk
  • Understanding and using cultures for cheese varieties
  • Planning your artisan cheese business

All cheesemaking raw materials, tools and equipment will be provided for your use during the workshop.

A fun, cheese tasting event will be included.

Prerequisites: All class registrants must enroll in and complete (pass) the following two free on-line course sections on facility design and sanitation, prior to attending the three-day Artisan Cheese Workshop.

Certification of completion needs to be emailed to Phil Durst at, prior to the workshop.

Registration for this event has closed.

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