Introduction to Cheesemaking

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

Introduction to Cheesemaking

November 15 – 21, 2014
A six day workshop designed specifically for those starting a small-scale, artisan cheese business.

Introduction to Cheesemaking 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
Lactic curd – Chevre, Fromage Blanc or Quark
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

REGISTRATION
For availability, contact Peter or Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com
Spaces in sessions will be reserved upon reciept of registration and deposit. Fees for this workshop are $1000, with $500 deposit required to secure a reservation. Please fill out 2014 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:

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

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

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