Introduction to Cheesemaking II

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

Introduction to Cheesemaking II
November 22-24

The second of two three-day workshops designed specifically for those starting a small-scale, artisan cheese business. This session includes one full day of hands-on cheesemaking as well as instruction and discussion on regulations, sanitation and food safety, business planning, and creamery design. Topics include

  • FDA and State Regulations
  • Sanitation and Development of Food Safety Programs
  • Hands-On Cheesemaking – Semi-Hard and Hard Alpine Cheeses
    • Appenzeller
    • Asiago
  • Affinage for the Cheeses made in Class
  • Creamery Design
  • Business Planning
    • Financial
    • Personnel
    • Marketing

This class includes a visit to Vermont Shepherd, a Westminster farmstead cheesemaking farm. This workshop will be held in Westminster, VT.

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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