Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.
In each session we will cover:
• Starter and Ripening Cultures
• Cheesemaking Recipe Development
• Specific Cheese Aging Techniques
• Equipment and Facilities
• Food Safety
• Cheese Grading and Quality Control
Advanced Cheesemaking sessions are for cheesemakers who have licensed, commercial small-scale cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality. Participants are invited to bring cheeses for tasting and evaluation.
The Blues: Soft-Ripened to Stilton
April 13 – 14Bloomy and Washed Rinds
April 15 – 16Washed Curd: Hard & Semi-Hard
April 20 – 21Alpine & Grana
April 22 – 23
These session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability contact Peter or Rachel at 802.387.4041 or email westminsterartisan@gmail.com