Advanced Cheesemaking

Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.

• The Blues: Soft-Ripened to Stilton
• Bloomy and Washed Rind  
• Alpine & Grana

Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercialcheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  Participants are invited to bring cheeses for tasting and evaluation.

In each session we will cover:

• Starter and Ripening Cultures
Cheesemaking Recipe Development
Specific Cheese Aging Techniques
Equipment & Facilities
Food Safety
• Cheese Grading & Quality Control

These sessions will be held in Westminster, VT. Address and directions will be sent upon registration. For availability contact Rachel at 802.387.4041 or email  Registration information and policies can be found here.