Advanced Cheesemaking: Washed-Curd, Grana, and Hard Alpine Cheeses

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


Advanced Cheesemaking: Washed-Curd, Grana, and Hard Alpine Cheeses
May 26-28

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 Gouda, Havarti, Baby Swiss, Grana, and Alpine 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 at:
The Compass School
7892 US Route 5
Westminster, VT 05158


Contact Peter or Rachel at Tel. 802.387.4041 or email
Spaces in workshops will be reserved upon reciept of deposit. Fees for this workshop are $500, with $250 deposit required to secure a reservation. Please make checks payable to Rachel Schaal and send to:

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


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