Westminster Artisan Cheesemaking
We're back in California for two full days of Affinage!
Affinage with Peter Dixon
Explore the craft of cheesemaking, ripening, and grading cheese for sale, viewing the process from the point of view of the affineur. The workshop will include classroom instruction and discussion, as well as creamery tours of Bleating Heart Cheese and Weirauch Farm and Creamery.
Participants are encouraged to bring cheese for tasting and evaluation.
Click here to register for the event or contact Sheana Davis, 707-935-7960, firstname.lastname@example.org.
Spring 2014 Schedule
Click on titles for complete information.
Introduction to Cheesemaking
Affinage: Techniques, Microbes and Facilities
Developing a HACCP Program for Small-Scale Cheesemakers
Introductory Sessions are designed for those looking to develop or improve on a small-scale cheese business, these sessions cover the fundamentals of cheesemaking. No prior experience necessary.
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.
Participants are encouraged to bring their cheeses to the class. Lunches and a course training manual (including recipes) will be provided. Hands-on cheesemaking takes place at Parish Hill Creamery in Westminster West, Vermont. Session run from 9 am to 4 pm each day. Cost is $500 for the three-day sessions.
Registration Policy: A deposit of one half of fees - $250 for three-day sessions - is required to register. The remainder is payable on arrival. Deposits are only refundable with at least 30 days notice and will reflect a $50 charge. In case of class cancellation, all deposits will be refunded.
*Note: While you are working with us, take advantage of the opportunity to visit one or more of the cheesemaking farms in Vermont. The Vermont Cheese Council offers information, including a downloadable Vermont Cheese Trail Map.
Spaces will be reserved upon reciept of registration and deposit. . Please fill out 2014 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:
Peter Dixon, Dairy Foods Consulting
131 West Parish Road
Westminster West, VT 05346