Go beyond the basics of cheesemaking with these intensive sessions. For 6 days, the focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.
• The Blues: Soft-Ripened to Stilton April 11-12
• Bloomy and Washed Rind April 13-14
• Alpine & Grana April 15-16
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercialcheese 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.
Complete details can be found here.
This session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or firstname.lastname@example.org Registration information and policies can be found here.