Vermont Technical College
Farmstead & Artisan Cheeses: From Concept to Commerce
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesEssential Principles & Practices of Cheesemaking
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesSensory Evaluation of Cheese
Vermont Technical College 124 Admin Road, Randolph Center, VT, United States
Farmstead and Artisan Cheeses: From Concept to Commerce
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesInstructor: Montserrat Almena-Aliste, Ph.D Artisan cheesemaking is a great fit for sustainable farming. As a value-added component of a sustainable farming plan, cheesemaking can be another step in the holistic cycle of land to food. Today, the United States has nearly 1,000 artisan cheesemakers, with more starting up each year. However, the path to success in is not always easy, in part due to the multiple factors involved in making good quality cheeses as well as the current competitive market.
Essential Principles and Practices of Cheesemaking
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesInstructor: Montserrat Almena-Aliste, Ph.D. Chris Gray This five-day course is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheesemaking milk. The second part describes the principles of cheesemaking and the different families of cheese and also includes comprehensive hands-on demonstrations in making three different cheese styles: a fresh acid-coagulated soft cheese, a bloomy rind variety, and a semi-hard cheese. The last section of the program focuses on how to monitor and control the fundamental factors driving the quality of the product. This course is taught by Dr. Montserrat Almena-Aliste and cheesemaker Chris Gray. All cheesemaking exercises will be completed at the Vermont Tech - Norwich Farms . Please note there is the option to take this course for academic credit with an additional fee of $100. Lodging is available on campus for an additional fee at a very competitive rate. Please inquire call Rachel at (802) 728-1677.
Sensory Evaluation of Cheese
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesInstructor: Montserrat Almena-Aliste, Ph.D. One of the main factors driving consumer choice is the sensory quality of the final product. This one-day workshop will provide you with the fundamental tools to control and define the sensory quality of cheese, offering basic sensory training to describe and record the sensory characteristics of your cheese, as well as resourceful information and quality control systems to prevent defects in cheese. This intensive course, offered by cheese technologist and sensory scientist Dr. Montserrat Almena-Aliste (former VIAC instructor), combines practical hands-on exercises with technical lectures, making it very interesting and enjoyable but at the same time offering very valuable information to prevent making, selling or buying defective products. The course is also an unique opportunity to improve your food sensory skills and the understanding of cheese quality to everyone involved with cheese, from beginners and advanced cheesemakers, marketing and sales representatives to quality managers, technicians, cheese mongers, chefs, and everyone else that would like to explore the fascinating world of cheese. Cheesemakers are welcome to bring samples of their products for evaluation to get practical feedback from Dr. Almena-Aliste.
Sensory Evaluation of Cheese
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesOne of the main factors driving consumer choice is the sensory quality of the final product. This one-day training will provide you with the fundamental tools to control and define the sensory quality of cheese, offering basic sensory training to describe and record the sensory characteristics of your cheese, as well as resourceful information and quality control systems to prevent defects in cheese. This intensive training combines practical hands-on exercises with technical lectures, making it very interesting and enjoyable but at the same time offering very valuable information to prevent making, selling or buying defective products. The training is also an unique opportunity to improve your food sensory skills and the understanding of cheese quality, from beginners and advanced cheese makers, marketing and sales representatives, to quality managers, technicians, cheese mongers, chefs, and everyone else that would like to explore the fascinating world of cheese. Cheese makers are welcome to bring samples of their products for evaluation to get practical feedback from Dr. Almena-Aliste.
Essential Principles of Cheese Making
Norwich Dairy & Creamery 124 Admin Drive, Randolph Center, VT, United StatesThis five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheese making milk. The second part describes the principles of cheese making and the different families of cheese and also includes comprehensive hands-on demonstrations in making three different cheese styles: a fresh acid-coagulated soft cheese, a bloomy rind variety, and a semi-hard cheese. The last section of the training focuses on how to monitor and control the fundamental factors driving the quality of the product..
Sensory Evaluation of Cheese
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesOne of the main factors driving consumer choice is the sensory quality of the final product. This one-day training will provide you with the fundamental tools to control and define the sensory quality of cheese, offering basic sensory training to describe and record the sensory characteristics of your cheese, as well as resourceful information and quality control systems to prevent defects in cheese. This intensive training combines practical hands-on exercises with technical lectures, making it very interesting and enjoyable but at the same time offering very valuable information to prevent making, selling or buying defective products. The training is also an unique opportunity to improve your food sensory skills and the understanding of cheese quality, from beginners and advanced cheese makers, marketing and sales representatives, to quality managers, technicians, cheese mongers, chefs, and everyone else that would like to explore the fascinating world of cheese. Cheese makers are welcome to bring samples of their products for evaluation to get practical feedback from Dr. Almena-Aliste.