Advanced Cheesemaking

PLEASE NOTE: This workshop is taught by others (not Sandor).

http://dairyfoodsconsulting.com/advanced-cheesemaking

Advanced Cheesemaking

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 westminsterartisan@gmail.com

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