Introduction to Artisan Cheesemaking: Milk to Make to Market

November 14 — 20, 2024

Registration: Download the Introduction to Artisan Cheesemaking registration form here.

Fees: $1400

The Fundamentals of Cheesemaking:   6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business.  This session includes hands-on cheesemaking as well as lecture and discussion of cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, business planning, and marketing. No prior experience necessary.

Topics include:

  • Milk Properties: Cow, Goat, Sheep, & Seasonal Production

  • Hands-On Cheesemaking: Mozzarella, Ricotta or Ricottone, Tomme, Gouda, Appenzeller, Asiago

  • Use of Starter & Ripening Cultures, including Autochthonous Microbes (Native Starters)

  • Coagulation Mechanisms

  • Brining & Surface Salting

  • Cheese Specific Affinage

  • Equipment & Facilities for Small-Scale Professional Cheesemaking

  • FSMA, FDA & State Regulations

  • Sanitation & Development of Food Safety Programs

  • Creamery & Aging Space Design

  • Business Planning

This session will be held at Parish Hill Creamery, Westminster West, VT.

Registration information and policies can be found here.   

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