Affinage: Techniques, Microbes and Facilities
November 18, 2015 - November 20, 2015
Explore the craft of cheesemaking and ripening in this three-day workshop. We’ll make a Tomme cheese while viewing each step from the perspective of the affineur, then follow the steps for ripening this and other cheeses. This session will include a trip to a local creamery for a tour of the facilities and discussion of affinage in practice. Topics include:
Selection and Use of Ripening Cultures
Bio-reactions between Microbes, Enzymes, and Cheese Components
Affinage Techniques for various cheeses, including Bloomy rind, Washed rind, Blue, Alpine, Grana, Caciocavallo/Provolone, and Tomme
Cheese Grading and Quality Control, and
Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms
Participants are encouraged to bring cheeses for tasting and evaluation.
This session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com