Introduction to Cheesemaking I

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

Introduction to Cheesemaking I
November 18-20

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.


For availability, contact Peter or Rachel at Tel. 802.387.4041 or
Spaces in workshops will be reserved upon reciept of registration and deposit. Fees for this workshop are $500, with $250 deposit required to secure a reservation. Please fill out2013 WAC Registration Form, make checks payable toWestminster Artisan Cheesemaking and send to:

Westminster Artisan Cheese
131 West Parish Road
Westminster West, VT 05346


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