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

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


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

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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