Affinage: Techniques, Microbes and Facilities

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Peter Dixon and Westminster Artisan Cheesemaking present Affinage: Techniques, Microbes, & Facilities

This workshop will explore the craft of cheesemaking, ripening, and grading cheese for sale, viewing the process from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice. Participants are encouraged to bring cheeses for tasting and evaluation.

Complete details can be found here.

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   Registration information and policies can be found here.