Descriptive Sensory Analysis (DSA) can be a vital tool for understanding what consumers think cheese flavor quality is. Sensory expert Roy Desrochers will provide DSA training on sensory issues associated with cheese, as well as education on several other critical sensory topics for the cheese industry, including innovative consumer testing methods, Flavor Leadership Criteria—the secret to developing cheese with extended market success, and the latest UVM Extension research on artisan cheese sensory quality.

Roy Desrochers is the Sensory Practice Leader in University of Vermont Extension’s Northwest Crops and Soils Program. He has spent over 40 years helping food and beverage companies around the globe implement successful sensory analysis programs to develop and maintain market leading products. Most recently, Mr. Desrochers has been working with local farmers and producers to understand variables, from farm to table, that affect flavor quality. These variables include farming practices, production and processing, packaging, distribution, storage, and retail. His most recent focus has been on the local dairy industry researching the flavor quality of 100% grass-fed milk and artisan cheese.

“[Affinage is] a delicate, high-wire process, working with a living substance that can be imperiled by a mere grain of sand (or salt).” – Hervé Mons.

An understanding of the affinage process is essential to create the flavor and texture you desire in your cheese. Renowned affineur Eric Meredith will cover the technical considerations for managing the aging process, address common affinage-related defects and shoestring fixes for them, and discuss developing an affinage specification for continuous improvement.

Eric Meredith stepped into the food world as a dishwasher in a hospital kitchen in Lynn, Massachusetts at the age of 14. He then attended Johnson & Wales University to pursue a degree in Culinary Arts and a bachelor’s degree in Culinary Nutrition. He chose to further his education by becoming a Registered Dietitian Nutritionist in NYC. Eric later worked for Hervé Mons in France as his right-hand man, helping him design his tunnel in Ambierle and running the day-to-day operations at the caves in Saint-Haon-le-Châtel. During his 6 years in France, Eric learned cheese making from the best artisans in France and affinage from Hervé and his network of affineurs. Eric’s next big project was with Wegmans in Rochester, NY where he designed, built, and managed their affinage facility. Eric then worked with Neal’s Yard Dairy as the project manager facilitating the design and move to their new aging and distribution facility in London UK. He also volunteered his time on the Education Committee and the Regulatory and Academic Committee for the American Cheese Society, where he helped stretch the boundaries and pursuit of excellence in artisan stewardship. Eric now runs a consulting business helping cheese makers, affineurs, and retailers all over the world design, troubleshoot, and fine-tune cheese making and affinage programs and facilities.

• 2-Day Early Bird Pass: $95 until January 10.
• 2-Day Regular Pass: $115
• 1-Day Pass: $70

• VCC Members: 20% off (please reach out for this promo code or look for it in your membership e-news)

• If you belong to one of these guilds, please ask your leadership for your discount code to receive 20% off your attendee passes: California, Maine, Minnesota, New York, Ohio, Oregon, Pennsylvania, Washington, Wisconsin.