PULLMAN, Wash. — Washington State University’s 11th annual Cheese Making Short Course is scheduled March 4-7 on the Pullman campus.
Basic cheese making will be taught by experts from the Washington State University Creamery, Oregon State University, the University of Idaho and the dairy and food processing industries.
The 1996 program will highlight procedures for making cottage, cheddar, mozzarella, reduced fat cheeses and other cultured products, such as buttermilk and sour cream.
The course fee is $450 for registrations postmarked by Feb.19. Late registration is $475.
For more information or to register, call Jill Whelchel at (509) 335-4014. For course information, call Marc Bates, WSU creamery manager, at (509) 335-7516. They also can be contacted by fax at (509) 335-7525.
The annual event attracts farmstead cheese makers, restauranteurs, operators and would-be operators of cheese companies and others.
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