Join Peter Dixon and the team from Westminster Artisan Cheese for this 6 day intensive workshop 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: 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 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 westminsterartisan@gmail.com