Artisan Cheese Workshop 2026
March 2, 2026 - March 4, 2026
Registration Deadline: February 22, 2026 - 11:59PM
Michigan State University Dairy Plant, 474 S. Shaw Lane E. Lansing, MI 48824
Contact: ANR Event Services, 517-884-7081, events@anr.msu.edu
About the Class
This three-day class will teach participants the science and art of cheesemaking. Participants will make several different types of cheeses. No prior experience is necessary. The business of cheesemaking, requirements and marketing will all be discussed as well.
March 2, 2026: 10 a.m. - 5 p.m.
March 3, 2026: 8 a.m. - 5 p.m.
March 4, 2026: 8 a.m. - 3 p.m.
Participants are encouraged to complete an on-line training on food safety with dairy products prior to the workshop start date.
Registration Information
The cost of the three-day course is $580 per person.
The cost per person includes lunch each day, an extensive digital notebook of all class materials and reference materials, all supplies needed for the cheese-making, packaging to take cheese home, and a cheese-tasting featuring cheese 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 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 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
Download the flier with class information here.
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