Basics of Cheese Making

By Mary Stewart, OSU Extension Faculty, West Central Region

Food enthusiasts from Salem and surrounding communities learned how to process their own queso fresco, which is a soft white cheese. The participants worked in small teams under the watchful eye of Extension faculty and Master Food Preservers to produce the cheese.

"Class participants learned how to keep their work area sanitized, which it vitally important to cheese making," says Tonya Johnson, the Extension faculty member who directs the Family and Community Health program in Marion County.

For more information about Family and Community Health programs, contact the Marion County OSU Extension office in Salem, 503-588-5301.