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
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