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.
• The Blues: Soft-Ripened to Stilton
• Bloomy and Washed Rind
• Alpine & Grana
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial 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.
In each session we will cover:
• Starter and Ripening Cultures
• Cheesemaking Recipe Development
• Specific Cheese Aging Techniques
• Equipment & Facilities
• Food Safety
• Cheese Grading & Quality Control
These sessions will be held in Westminster, VT. Address and directions will be sent upon registration. For availability contact Rachel at 802.387.4041 or email firstname.lastname@example.org