Artisan Cheesemaking Short Course

A Two-Day Intensive for Aspiring & Emerging Cheesemakers.

The Michigan Cheese & Dairy Guild is proud to present a hands-on, two-day Artisan Cheesemaking Short Course designed to equip aspiring and early-stage cheesemakers with the technical knowledge and practical skills to produce high-quality artisan cheeses. This immersive program combines expert-led lectures with real-time laboratory sessions, giving participants a comprehensive grounding in every stage of the cheesemaking process.

Session 1: Spring 2026, April 10th and 11th

Location: Sanilac Creamery, 3723 Plaza Drive Suite 2, Ann Arbor MI 48108

The Short Course is led by a distinguished team of working cheesemakers with deep expertise across the artisan dairy spectrum:

• Josh Hall: Cheesemaker & Co-Owner, Leelanau Cheese Company
• Gary Smith: Cheesemaker & Co-Owner, Leelanau Cheese Company
• Jerry Alcenius: Cheesemaker, Sanilac Creamery
• Zach Berg: Cheesemonger & Educator, Monger’s Provisions

Together, this team brings expertise in farmstead and artisan cheesemaking, affinage, cheese retail, and dairy
business development — offering participants a uniquely well-rounded educational experience.

Course Schedule — Day One

Focus: Milk Science, Fermentation, Coagulation & Cultures

8:00 AM Registration, Facility Tour & Cheddar Inoculation
8:30 AM Lecture — Milk Composition & Microbiology Primer
10:30 AM Lab — Cheddar: Cut, Heal & Cook
11:00 AM Lecture — Fermentation: Acidity, pH & Lactic Acid Function
12:00 PM Lab — Cheddar Continue; Feta & Brie Inoculation
12:30 PM Lunch
1:00 PM Lecture — Coagulation: Rennet Types, Enzymes & Primary/Secondary Curd Formation
2:00 PM Lab — Hoop All Cheeses; Set Lactic Varieties
3:00 PM Lecture — Cultures: LAB, Molds, Yeasts, Bacteriophage & Culture Selection
4:00 PM Adjourn 

Day One Lecture Topics in Depth:

Milk Composition & Microbiology
• Fat, protein, sugar, and mineral content; somatic cell counts and microbial indicators
• Milk selection by species, breed, farm management, and seasonal variation
• Temperature management, transportation, receiving, and yield implications
Fermentation
• Acidity and pH control throughout the make process
• Homo- vs. heterofermentative lactic acid bacteria
• Function and effect of lactic acid; direct-acidified cheese overview
Enzymes, Rennet & Coagulation
• Endogenous milk enzymes and their role in flavor development (proteolysis, lipolysis, glycolysis)

• Rennet types: veal, microbial, recombinant, and vegetable
• Primary and secondary coagulation; function in finished cheese texture and flavor
Cultures
• Primary functions of starter cultures; microbes 101
• LAB strains, eye formers, molds, and yeasts
• Culture selection strategies; flavor function; bacteriophage risks and management

Course Schedule — Day Two

Focus: Affinage, Business of Cheesemaking & Hands-On Production

8:00 AM Lab — Lactic, Feta & Brie: Finishing & Evaluation
9:00 AM Lab — Fresh Mozzarella: Stretching, Shaping & Packaging
11:00 AM Lecture — Affinage: Rind Development & Aging Methods
12:00 PM Lunch
1:00 PM Lecture — Business of Cheesemaking & Sensory Analysis
3:00 PM Lab — Packaging Finished Cheeses
4:00 PM Open Q&A with Instructors
5:00 PM Adjourn

Day Two Lecture Topics in Depth:

Affinage: Cave, Rind & Aging Methods
• Reduced oxygen packaging and vacuum sealing
• Wax and PVA coatings for shelf stability
• Natural rind, washed rind, bloomy rind, and mold-ripened aging styles
• Dry salting techniques and brine management
The Business of Cheesemaking & Sensory Analysis
• Regulatory landscape for small-scale dairy processing in Michigan
• Pricing, margins, and understanding your cost of goods
• Sales channels: farmers markets, retail, wholesale, and direct
• Sensory evaluation: identifying defects, communicating flavor, and developing a palate