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.
- Milk Properties
- Seasonal Milk Production
- Hands-On Cheesemaking
- Ricotta or Ricottone
- Use of Starter & Ripening Cultures, including Native Cultures
- Brining & Surface Salting
- Equipment & Facilities for Small-Scale Commercial Cheesemaking
- FDA & State Regulations
- Sanitation & Development of Food Safety Programs
- Cheese Specific Affinage
- 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 firstname.lastname@example.org Registration information and policies can be found here.