Introduction to Cheesemaking I

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

Introduction to Cheesemaking I
April 8-10

This three-day workshop is the first of two classes designed specifically for anyone starting a small-scale, artisan cheese business.  This class includes two full days of hands-on cheesemaking as well as information about aging cheese, and facilities and equipment for the creamery. Topics include:

  • Milk Properties
    • Sheep
    • Cow
    • Goat
    • Seasonal Milk Production
  • Hands-On Cheesemaking
    • Lactic curd – Chevre, Fromage Blanc or Quark
    • Mozzarella
    • Ricotta or Ricottone
    • Tomme
    • Gouda
  • Use of Starter & Ripening Cultures
  • Brining
  • Aging the Cheeses made in Class
  • Equipment
  • Facilities for Small-Scale Commercial Cheesemaking

This workshop will be held in Westminster, VT. Registration information below.



Leave a Reply

Your email address will not be published. Required fields are marked *