Unnamed Venue
Bloomy & Washed Rinds
Unnamed Venue Westminster, VTGo 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