Writer: Jane Moorman, (505) 249-0527, firstname.lastname@example.org
LAS CRUCES - Got milk? But now what do you do with it?
One potential value-added business is to make cheese.
A three-day, hands-on Artisan Cheese Making Workshop for home cheese makers and small dairy processors will be given Thursday through Saturday, Jan. 17-19, by the New Mexico State University College of Agriculture and Home Economics' Extension food technology program.
"Participants will learn how to make cheese at home or as a small business," said Nancy Flores, Extension food technology specialist. "They will learn how to make a variety of cheeses including Asadero, Farmhouse, Feta and Mozzarella."
The workshop will be in Gerald Thomas Hall, Room 331. Joining Flores as speakers during the workshop will be Willis Fedio, NMSU food safety laboratory director; Alf Reeb, New Mexico Department of Agriculture (NMDA) dairy inspection division director; and Paul Villalba, NMSU food science.
Topics to be discussed includes the art of cheese making, easy soft cheese, easy crumble cheese, aging cheese, cheese cultures, sanitation, packaging and storage of cheese and NMDA regulations. The event will conclude with cheese tasting on Saturday.
The course will also include basic business concepts and cost formulation. The $200 per person admission cost will include all materials and books as well as refreshments and lunch.
The workshop is limited to 12 participants, so people are encouraged to register soon either online at http://cahe.nmsu.edu/ces/foodtech/ or by phone at (575) 646-2198. Deadline for registration is Jan. 4.
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