A six day workshop designed specifically for those starting a small-scale, artisan cheese business. Introduction to Cheesemaking 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. Topics include: Milk Properties Sheep Cow Goat Seasonal Milk Production Hands-On Cheesemaking Lactic curd - Chevre, Fromage Blanc or Quark Mozzarella Ricotta or Ricottone 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   More Info & Register Westminster Artisan Cheesemaking offers workshops on the fundamentals of making and aging cheese and operating a small-scale, farmstead or handmade cheesemaking business. Workshops are limited to 5-10 participants, and offer background and foundation information, dialogue and discussion, and hands-on cheesemaking and/or affinage experience. Introductory workshops are tailored to the needs and interests of aspiring and beginning cheesemakers. Affinage and Advanced workshops are designed for licensed manufacturers looking to improve and/or expand their cheese production. HACCP/Risk Reduction workshops are ideal for anyone planning for or already engaged in cheese production on a small scale. Complete details can be found at www.dairyfoodsconsulting.com/westminsterartisan.shtml Or contact Rachel or Peter at westminsterartisan@gmail.com