Introduction to Cheesemaking II

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

http://www.dairyfoodsconsulting.com/instruction_intro.shtml

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.

REGISTRATION
For availability, contact Peter or Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com
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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