The University of Kentucky College of Agriculture is teaming up with Kentucky State University and industry partners to offer a three-day, hands-on Kentucky Cheesemaking School to show producers the basics of making a commercial, value-added cheese product.
The school, hosted at Bleugrass Chevre Farmstead Goat Cheese in Clark County, Kentucky, is March 16 through 18.
On the first day, participants will learn to make hard cheeses like Colby and Cheddar and begin a process for softer cheeses such as cream cheese, Brie and Camembert. On the second day, participants will continue making soft cheeses and begin making Feta and Parmesan. The third day, participants will finish all cheese, begin making yogurt and also take part in a sensory evaluation of all the cheeses.
Participants, upon completing the school, will have a basic knowledge of milk quality, handling and sanitation. They should also have basic skills in cheese manufacturing, ripening, milk testing and cheese evaluation.
A pre-seminar on March 15 will focus on technology and is located at the Blue Grass Christian Camp Retreat at 7463 Athens Boonesboro Road in Lexington, Kentucky.
The school begins with registration at 8 a.m. EST March 16. Each day's session will begin at 9 a.m. and end at 5 p.m. Registration is $275 per person, which includes all learning materials and lunches. Space is limited and if registration is full, organizers will maintain a waiting list. If a second school is scheduled in the future, waiting list students will automatically be selected for the next date.
For more information about the Kentucky Cheesemaking School, contact Terry Hutchens at (859) 257-2465 or via e-mail to thutchen@uky.edu. For more information or directions to Bleugrass Chevre, e-mail Susan Miller at gourmetgoats@msn.com, visit her website at www.bleugrasschevre.com or call (859) 421-6983.
—From Kentucky Agriculture Report
