Affinage: Techniques, Microbes, Facilities
March 22, 2015 - March 23, 2015
| $500Explore 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.
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