Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.
The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.
Participants are invited to bring cheeses for tasting and evaluation. Including, but not limited to:
- Blues: Soft-Ripened to Stilton
- Bloomy and Washed Rind
- Alpine & Grana