Introduction to Cheesemaking: Milk to Make to Market

 November 6-12, 2017

The Fundamentals of Cheesemaking:  This 6 day intensive workshop is designed for those looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.

Topics include:

  • Milk Properties
    • Sheep
    • Cow
    • Goat
    • Seasonal Milk Production
  • Hands-On Cheesemaking
    • Mozzarella
    • Ricotta or Ricottone
    • Tomme
    • Gouda
    • Appenzeller
    • Asiago
  • Use of Starter & Ripening Cultures, including Native Cultures
  • Brining & Surface Salting
  • Affinage
  • Equipment & Facilities for Small-Scale Commercial Cheesemaking
  • FDA & State Regulations
  • Sanitation & Development of Food Safety Programs
  • Cheese Specific Affinage
  • Creamery Design
  • Business Planning
    • Financial
    • Personnel
    • Marketing

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.