Introduction to Cheesemaking

A six day workshop designed specifically for those starting a small-scale, artisan cheese business.

Introduction to Cheesemaking includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design. Topics include:

• Milk Properties
  • Sheep
  • Cow
  • Goat
  • Seasonal Milk Production
• Hands-On Cheesemaking
  • Lactic curd – Chevre, Fromage Blanc or Quark
  • Mozzarella
  • Ricotta or Ricottone
  • Tomme
  • Gouda
  • Appenzeller
  • Asiago
• Use of Starter & Ripening Cultures
• Brining
• Affinage
• Equipment
• Facilities for Small-Scale Commercial Cheesemaking
• FDA and State Regulations
• Sanitation and Development of Food Safety Programs
• Affinage for the Cheeses made in Class
• Creamery Design
• Business Planning
  • Financial
  • Personnel
  • Marketing

More Info & Register

Westminster Artisan Cheesemaking offers workshops on the fundamentals of making and aging cheese and operating a small-scale, farmstead or handmade cheesemaking business.

Workshops are limited to 5-10 participants, and offer background and foundation information, dialogue and discussion, and hands-on cheesemaking and/or affinage experience.

Introductory workshops are tailored to the needs and interests of aspiring and beginning cheesemakers.

Affinage and Advanced workshops are designed for licensed manufacturers looking to improve and/or expand their cheese production.

HACCP/Risk Reduction workshops are ideal for anyone planning for or already engaged in cheese production on a small scale.

Complete details can be found at www.dairyfoodsconsulting.com/westminsterartisan.shtml

Or contact Rachel or Peter at westminsterartisan@gmail.com