Introduction to Cheesemaking

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

Introduction to Cheesemaking

This 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design. Topics include:

  • Milk Properties
    • Sheep
    • Cow
    • Goat
    • Seasonal Milk Production
  • Hands-On Cheesemaking
    • Mozzarella
    • Ricotta or Ricottone
    • Tomme
    • Gouda
    • Appenzeller
    • Asiago
  • Use of Starter & Ripening Cultures
  • Brining
  • Affinage
  • Equipment
  • Facilities for Small-Scale Commercial Cheesemaking
  • FDA and State Regulations
  • Sanitation and Development of Food Safety Programs
  • Affinage for the Cheeses made in Class
  • Creamery Design
  • Business Planning
    • Financial
    • Personnel
    • Marketing

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


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