Advanced Cheesemaking: Simplifying Difficult Cheeses
December 4-10, 2017
Advanced Sessions are designed for licensed cheesemakers with established cheese businesses who are looking to expand on or improve their operations. These sessions elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants.
Go beyond the basics of cheesemaking with this intensive session. The focus is on making, aging, and controlling quality; the sessions revolve around hands-on cheesemaking and thorough discussion of:
- Blue Cheese: Soft-Ripened to Stilton
- Bloomy and Washed Rinds
- Alpine, Grana, and Washed Curd Cheeses
Advanced Cheesemaking is designed for cheesemakers working in small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality. Advanced sessions elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants. Participants are invited to bring cheeses for tasting and evaluation.
- Recipe Development
- Starter and Ripening Cultures, including Native Cultures
- Cheese Specific Aging Techniques
- Equipment & Facilities
- Cheese Grading & Quality Control
- Food Safety
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 firstname.lastname@example.org Registration information and policies can be found here.