Artisan Cheese Workshop

Monday-Wednesday, March 2-4, 2026

Time:
Day 1 - 10 a.m. to 5 p.m.
Day 2 - 8:00 a.m. to 5:00 p.m.
Day 3 - 8:00 a.m. to 3:00 p.m.

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

This 3-day workshop will teach participants the science and art of cheese making and participants will make 5 different cheeses. No prior experience is necessary. The business of cheese making, requirements and marketing will all be discussed as well.

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

Registration Information
The cost of the 22-hour course is $580 per person. 

The cost per person includes lunch each day, an extensive notebook of all class materials and reference materials, all materials needed for cheese-making, packaging to take cheese home, and a cheese-tasting event on Tuesday evening with cheeses brought by participants.

Cancellation information - cancel by Feb. 14 get a full refund, cancel by February 24 get 50% refund and after that, get a 20% refund.

Instructors

• Josh Hall and Gary Smith, owners of Leelanau Cheese and internationally awarded cheesemakers
• Matthew Wilcox, MSU Dairy Plant Production and Operations Manager
• Farida Adam, MSU Dairy Specialist

Topics Covered

• Sanitation and food safety review
• Basics of cheese making
• 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 Cheese making 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 cheese making 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 are encouraged to enroll in and complete (pass) the following two free on-line courses sections on facility design and sanitation, prior to attending the three-day Artisan Cheese Workshop.

https://www.3-a.org/knowledge-center-landing

• 3.0 Facility Design & Environmental Controls
• 4.0 Basics of Cleaning and Sanitizing