I returned from Portland on Thursday evening after my three day cheesemaking course at Oregon State University. The course was fantastic and crystallized a lot of what we want to do in a way that I know is now achievable. Full credit to Marc Bates and Dave Potter who did most of the coordination, and the teaching staff of OSU, particularly Lisbeth Goddik.
The course covered everything one could possibly need to know to start up their own cheese making venture, from construction of the site, to marketing the final product. There was even a field trip to two farmstead cheese makers to further clarify everything presented in the course. The balance between the chemistry and the technical detail, and the hands-on side of things was handled well, certainly well enough not to discourage people.
I now have a decent list of contacts, both fellow cheesemakers and USDA and OSU people willing to answer questions and help out where they can. It's a small community, but certainly one where advice and help is easy to come by. I look forward to tapping these resources in the future and keeping in touch to see how my fellow cheesemaking students fare in their own ventures.
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