Affinage: Techniques, Microbes and Facilities

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

http://dairyfoodsconsulting.com/affinage

Affinage: Techniques, Microbes and Facilities

Explore the craft of cheesemaking and ripening in this three-day workshop. We’ll make a Tomme cheese while viewing each step from the perspective of the affineur, then follow the steps for ripening this and other cheeses. This session will include a trip to a local creamery 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
  • Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms

Participants are encouraged to bring cheeses for tasting and evaluation.

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

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