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Kentucky Cheesemaking School Gets Hands-on in March

Last Updated: February 01, 2010

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The school, hosted at Miller’s Bluegrass Chevre, Farmstead Goat Cheese in Clark County is March 16 through 18.

Released January 29, 2010

LEXINGTON, Ky. -- Since Susan Miller opened Kentucky’s first certified goat dairy and cheese plant in 2007, more and more producers have followed suit. The University of Kentucky College of Agriculture is teaming up with Kentucky State University and industry partners to offer a three-day, hands-on Kentucky Cheesemaking School in March to show producers the basics of making a commercial, value-added cheese product.

“The school is for anyone who wants to learn to make cheese using milk from goats, sheep or cows,” said Terry Hutchens, UK extension goat specialist. “They will learn the latest technology and the basics of good sanitation practices and quality analysis.”

--article continued on University of Kentucky Extension news

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