NMSU presenting artisan cheese making workshop in Taos
Cheese making could be a value-added business for a small dairy producer or embraced as a culinary hobby. Either way, the three-day, hands-on Artisan Cheese Making Workshop in Taos is the place to start.
New Mexico State University's Extension Food Technology program will team with Taos County Economic Development Corporation to provide the workshop March 25 through March 27, at the TCEDC's food center, 1021 Salazar Road in Taos. The program will be from 9:30 a.m. to 5 p.m., each day.
"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."
Joining Flores as speakers will be Willis Fedio, NMSU food safety laboratory director, and Alf Reeb, New Mexico Department of Agriculture dairy inspection division director.
Topics to be discussed include 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 March 28.
The course will also include basic business concepts and cost formulation. The $250 per person admission will include all materials, books, refreshments and lunch.
The workshop is limited to 20 participants, so interested persons 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 March 16.
Liz Lopez, Amy Brown and Cecilia Richardson work with the cheese they made in 2008 at the Artisan Cheese Making Workshop in Las Cruces, which was offered by NMSU's food technology program. Northern New Mexico residents will have an opportunity to take the workshop March 25 to 27 at Taos County Economic Development Corporation food center. (NMSU photo by Nancy Flores.)