Explore the craft of cheesemaking and ripening in this three-day workshop. We’ll make a Tomme cheese while viewing each step from the perspective of the affineur, then follow the steps for ripening this and other cheeses. This session will include a trip to a local creamery for a tour of the facilities and discussion of affinage in practice. Topics include: Selection and Use of Ripening Cultures Bio-reactions between Microbes, Enzymes, and Cheese Components Affinage Techniques for various cheeses, including Bloomy rind, Washed rind, Blue, Alpine, Grana, Caciocavallo/Provolone, and Tomme Cheese Grading and Quality Control, and Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms Participants are encouraged to bring cheeses for tasting and evaluation. This session will be held in Westminster, VT. Address and directions will be sent upon registration. 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