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