This workshop provides a general understanding of how milk is made into cheese and what to look for when selecting milk for cheese-making. The workshop is primarily hands-on, demonstrating what the milk and curds and cheese look like at each step of the process. Learn to diagnose and fix problems during the process to produce delicious cheeses, even if things don't come out precisely as intended.

Participants will learn to select breeds; set up a brooder; raise day-old chicks; deal with predator pressure; improve pasture grass and forbs; and provide adequate housing, feed, and supplementation. Discussion will include how the animals are integral to the farm and how all parts of the farm depend on the others.

In this workshop, Julie will discuss and participants will see two sizes of meat birds, layers, brand new turkeys, pigs, cows, and worms. Participants will learn about the management of all these species and their relationships to each other on this tightly organized and rotated farm system, which includes 2 ½ acres of vegetables and 1 acre of orchard.

The workshop will cover the basics of raw milk production, seasonal dairy management, and intensive rotational grazing, as well as fencing options and water systems for cows and calves.