Affinage: Techniques, Microbes and Facilities

March 26-28, 2017

Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice.  Topics include:

  • Selection and Use of Ripening Cultures
  • Bio-reactions between Microbes, Enzymes, and Cheese Components
  • Affinage Techniques
  • Cheese Grading and Quality Control, and
  • Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms

Participants are encouraged to bring cheeses for tasting and evaluation.  

This session will be held at Parish Hill Creamery & Farm, Westminster West, VT.  For availability, contact Rachel at Tel. 802.387.4041 or  Registration information and policies can be found here.