***This is NOT A SANDORKRAUT EVENT***
Affinage: Techniques, Microbes and Facilities
June 11-13
October 18-20Explore the craft of cheesemaking and ripening in this three-day workshop. We’ll spend the first day making a Tomme cheese while viewing each step from the perspective of the affineur, and the second following the steps for ripening this and other cheeses. The third day will include a trip to a local cheesemaking farm for a tour of the facilities and discussion of affinage in practice. Topics include:
- selection and use of ripening cultures
- bio-reactions between microbes, enzymes, and cheese components
- affinage techniques for various cheeses, including Bloomy rind, Washed rind, Blue, Alpine, Grana, Caciocavallo/Provolone, and Tomme
- cheese grading and quality control
- and how to design, construct. and maintain facilities such as cellars, caves, and brining/drying rooms
Participants are invited to bring cheeses for tasting and evaluation.
This workshop will be held at:
The Congregational Church of Westminster West
44 Church Street
Westminster West, VT 05346
http://www.dairyfoodsconsulting.com/training_affinage.shtml
REGISTRATION
Contact Peter or Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com
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
