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   Registration information and policies can be found here.