New York Ag Connection - Artisan Cheese-Making Training in Catskills Kitchen

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Artisan Cheese-Making Training in Catskills Kitchen
New York Ag Connection - 10/25/2016

The public can learn "sharp" cheese-making techniques for personal use on Nov. 2, 3, and 4, 2016 from 9 a.m. to 4 p.m. 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. Participants will learn the milk properties of sheep, cow, and sheep; seasonal considerations of milk production; starter and ripening cultures; brining and aging; and 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 $400.00 per person. Payment can be made in advance by check, cash, or credit.

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.

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 calling CCESC at 845-292-6180, emailing sullivan@cornell.edu, or visiting www.sullivancce.org.

Anyone can enroll in CCESC for an annual contribution of $25 per household. Additional donations for CCESC programs are appreciated.

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