Advanced Cheesemaking : Soft-Ripened and Blue Cheeses
October 24 -26
Go beyond the basics of cheesemaking and starting an artisan cheese business with this workshop that focuses on making, aging, and controlling the quality of Bloomy rind, Washed rind, and Blue cheeses. The class features two full days of hands-on cheesemaking and a third day will include a tour of a local cheesemaking farm that produces these styles. Topics include:
• Starter and Ripening Cultures
• Cheesemaking Recipe Development
• Cheese Aging Techniques
• Equipment and Facilities
• Food Safety
• Cheese Grading and Quality Control
This class is 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.
This workshop will be held in Westminster, VT. Address and directions will be sent upon registration. Registration information below.
For availability contact Peter or Rachel at Tel. 802.387.4041 or firstname.lastname@example.org
Spaces in workshops will be reserved upon reciept of registration and deposit. Fees for this workshop are $500, with $250 deposit required to secure a reservation. Please fill out 2013 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:
Westminster Artisan Cheese
131 West Parish Road
Westminster West, VT 05346