Peter Dixon
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1 event,
Introduction to Cheesemaking with Peter Dixon
This 6 day intensive workshop 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. This session will be held in Westminster, VT. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com Registration information and policies can be found here. Topics include: Milk Properties Sheep Cow Goat Seasonal Milk Production Hands-On Cheesemaking Mozzarella Ricotta 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