Affinage: Techniques, Microbes and Facilities (6/11 – 6/13)

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

***This is NOT A SANDORKRAUT EVENT***

Affinage: Techniques, Microbes and Facilities
June 11-13
October 18-20

Explore 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

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