{"product_id":"artisan-cheesemaking-short-course-fall-2026","title":"Artisan Cheesemaking Short Course - Fall 2026","description":"\u003cp\u003e\u003cem\u003eA Two-Day Intensive for Aspiring \u0026amp; Emerging Cheesemakers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Michigan Cheese \u0026amp; 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.\u003c\/p\u003e\n\u003cp\u003eLunches are included for both days, and you take home all of the cheeses you make, including cheese curds, cheddar, cow mini brie, fresh mozzarella, cream cheese, and goat feta. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSession 3: Fall 2026, October 23rd - 24th\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLocation: Sanilac Creamery, 3723 Plaza Drive Suite 2, Ann Arbor MI 48108\u003c\/p\u003e\n\u003cp\u003eThe Short Course is led by a distinguished team of working cheesemakers with deep expertise across the artisan dairy spectrum:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eJosh Hall: Cheesemaker \u0026amp; Co-Owner, Leelanau Cheese Company\u003c\/li\u003e\n\u003cli\u003eGary Smith: Cheesemaker \u0026amp; Co-Owner, Leelanau Cheese Company\u003c\/li\u003e\n\u003cli\u003eJerry Alcenius: Cheesemaker, Sanilac Creamery\u003c\/li\u003e\n\u003cli\u003eZach Berg: Cheesemonger \u0026amp; Educator, Monger’s Provisions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTogether, this team brings expertise in farmstead and artisan cheesemaking, affinage, cheese retail, and dairy\u003cbr\u003ebusiness development — offering participants a uniquely well-rounded educational experience.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Schedule — Day One\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFocus: Milk Science, Fermentation, Coagulation \u0026amp; Cultures\u003c\/p\u003e\n\u003cp\u003e8:00 AM Registration, Facility Tour \u0026amp; Cheddar Inoculation\u003cbr\u003e8:30 AM Lecture — Milk Composition \u0026amp; Microbiology Primer\u003cbr\u003e10:30 AM Lab — Cheddar: Cut, Heal \u0026amp; Cook\u003cbr\u003e11:00 AM Lecture — Fermentation: Acidity, pH \u0026amp; Lactic Acid Function\u003cbr\u003e12:00 PM Lab — Cheddar Continue; Feta \u0026amp; Brie Inoculation\u003cbr\u003e12:30 PM Lunch\u003cbr\u003e1:00 PM Lecture — Coagulation: Rennet Types, Enzymes \u0026amp; Primary\/Secondary Curd Formation\u003cbr\u003e2:00 PM Lab — Hoop All Cheeses; Set Lactic Varieties\u003cbr\u003e3:00 PM Lecture — Cultures: LAB, Molds, Yeasts, Bacteriophage \u0026amp; Culture Selection\u003cbr\u003e4:00 PM Adjourn \u003c\/p\u003e\n\u003cp\u003eDay One Lecture Topics in Depth:\u003c\/p\u003e\n\u003cp\u003eMilk Composition \u0026amp; Microbiology\u003cbr\u003e• Fat, protein, sugar, and mineral content; somatic cell counts and microbial indicators\u003cbr\u003e• Milk selection by species, breed, farm management, and seasonal variation\u003cbr\u003e• Temperature management, transportation, receiving, and yield implications\u003cbr\u003eFermentation\u003cbr\u003e• Acidity and pH control throughout the make process\u003cbr\u003e• Homo- vs. heterofermentative lactic acid bacteria\u003cbr\u003e• Function and effect of lactic acid; direct-acidified cheese overview\u003cbr\u003eEnzymes, Rennet \u0026amp; Coagulation\u003cbr\u003e• Endogenous milk enzymes and their role in flavor development (proteolysis, lipolysis, glycolysis)\u003c\/p\u003e\n\u003cp\u003e• Rennet types: veal, microbial, recombinant, and vegetable\u003cbr\u003e• Primary and secondary coagulation; function in finished cheese texture and flavor\u003cbr\u003eCultures\u003cbr\u003e• Primary functions of starter cultures; microbes 101\u003cbr\u003e• LAB strains, eye formers, molds, and yeasts\u003cbr\u003e• Culture selection strategies; flavor function; bacteriophage risks and management\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Schedule — Day Two\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFocus: Affinage, Business of Cheesemaking \u0026amp; Hands-On Production\u003c\/p\u003e\n\u003cp\u003e8:00 AM Lab — Lactic, Feta \u0026amp; Brie: Finishing \u0026amp; Evaluation\u003cbr\u003e9:00 AM Lab — Fresh Mozzarella: Stretching, Shaping \u0026amp; Packaging\u003cbr\u003e11:00 AM Lecture — Affinage: Rind Development \u0026amp; Aging Methods\u003cbr\u003e12:00 PM Lunch\u003cbr\u003e1:00 PM Lecture — Business of Cheesemaking \u0026amp; Sensory Analysis\u003cbr\u003e3:00 PM Lab — Packaging Finished Cheeses\u003cbr\u003e4:00 PM Open Q\u0026amp;A with Instructors\u003cbr\u003e5:00 PM Adjourn\u003c\/p\u003e\n\u003cp\u003eDay Two Lecture Topics in Depth:\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eAffinage: Cave, Rind \u0026amp; Aging Methods\u003cbr\u003e• Reduced oxygen packaging and vacuum sealing\u003cbr\u003e• Wax and PVA coatings for shelf stability\u003cbr\u003e• Natural rind, washed rind, bloomy rind, and mold-ripened aging styles\u003cbr\u003e• Dry salting techniques and brine management\u003cbr\u003eThe Business of Cheesemaking \u0026amp; Sensory Analysis\u003cbr\u003e• Regulatory landscape for small-scale dairy processing in Michigan\u003cbr\u003e• Pricing, margins, and understanding your cost of goods\u003cbr\u003e• Sales channels: farmers markets, retail, wholesale, and direct\u003cbr\u003e• Sensory evaluation: identifying defects, communicating flavor, and developing a palate\u003c\/p\u003e","brand":"Michigan Cheese \u0026 Dairy Guild","offers":[{"title":"Default Title","offer_id":51915563073857,"sku":null,"price":750.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0779\/8384\/2625\/files\/IMG_0741.jpg?v=1777053224","url":"https:\/\/www.dairyguildofmichigan.com\/products\/artisan-cheesemaking-short-course-fall-2026","provider":"Michigan Cheese \u0026 Dairy Guild","version":"1.0","type":"link"}