Advanced Cheesemaking-Mozzarella, Burrata & Scamorza

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

Advanced Cheesemaking

Peter is offering a series of one and two day Advanced Cheesemaking Intensives from December 1st throught 12th.

Go beyond the basics of cheesemaking with these intesnsive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.

In each session we will cover:

• Starter and Ripening Cultures
• Cheesemaking Recipe Development
• Specific Cheese Aging Techniques
• Equipment and Facilities
• Food Safety
• Cheese Grading and Quality Control

Advanced Cheesemaking sessions are 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.

The Blues: Soft-Ripened to Stilton
December 1 & 2, 2014

Bloomy and Washed Rinds
December 4 & 5, 2014

Mozzarella, Burrata & Scamorza
December 6, 2014 (One-Day Session)

Alpine & Grana
December 8 & 9, 2014

Washed Curd: Hard & Semi-Hard
December 11 & 12, 2014

These session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability contact Peter or Rachel at 802.387.4041 or email westminsterartisan@gmail.com
REGISTRATION
For availability contact Peter or Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com

Spaces will be reserved upon reciept of registration and deposit. Fees for this session are $500, with $250 deposit required to secure a reservation. Please fill out 2014 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:

Westminster Artisan Cheese
131 West Parish Road
Westminster West, VT 05346

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