Introduction to Cheesemaking: Milk to Make to Market


This weeklong intensive workshop 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
  • Hands-On Cheesemaking
  • 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

This session will be held in Westminster, VT. Address and directions will be sent upon registration.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com   Registration information and policies can be found here.