This two-day session provides training in food safety for commercial cheesemakers.  Utilizing Peter's HACCP-Based Program Manual, this session will prepare participants to design and implement a HACCP program appropriate for small-scale artisan cheesemaking operations.  Participants will work on elements of the HACCP program including • Product Descriptions • Cheese Production Flow Charts • Critical Control Points • Prerequisite Programs   This session will be held in Westminster, Vermont. Address and directions will be sent upon registration. More Info & Register   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 backgroundand foundation information, dialogue and discussion, and hands-oncheesemaking and/or affinage experience. Introductory workshops are tailored to the needs and interestsof 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

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. More Info & Register 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

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   More Info & Register 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

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 - 14 Bloomy and Washed Rinds April 15 - 16 Washed Curd: Hard & Semi-Hard April 20 - 21 Alpine & 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   MORE INFO & REGISTER

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 - 14 Bloomy and Washed Rinds April 15 - 16 Washed Curd: Hard & Semi-Hard April 20 - 21 Alpine & 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 MORE INFO & REGISTER

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 - 14 Bloomy and Washed Rinds April 15 - 16 Washed Curd: Hard & Semi-Hard April 20 - 21 Alpine & 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 MORE INFO & REGISTER

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 - 14 Bloomy and Washed Rinds April 15 - 16 Washed Curd: Hard & Semi-Hard April 20 - 21 Alpine & 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 emailwestminsterartisan@gmail.com REGISTRATION For availability contact Peter or Rachel at Tel. 802.387.4041 or emailwestminsterartisan@gmail.com Spaces will be reserved upon reciept of registration and deposit. Fees for these sessions are $400, with $200 deposit required to secure a reservation. Please fill out 2015 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to: Westminster Artisan Cheese 131 West Parish Road Westminster West, VT 05346 MORE INFO +