Advanced Cheesemaking: Simplifying Difficult Cheeses 

November 10 — 16, 2019

Advanced Cheesemaking is a six day intensive designed for cheesemakers who own or work for small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  The focus is on making, aging, and controlling quality, and the session will revolve around hands-on cheesemaking and thorough discussion.  

Advanced sessions elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants.   

  • Cheeses: Blues, Bloomy and Washed Rind, Tomme, Alpine & Grana

  • Recipe Development

  • Starter and Ripening Cultures, including Native Microbes

  • Cheese Specific Aging Techniques

  • Equipment & Facilities

  • Cheese Grading & Quality Control

  • Food Safety & FSMA requirements

Cost is $1200 for six day workshop.  Participants are encouraged to bring cheeses for tasting and group evaluation.

This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. For availability contact Rachel at 802.387.4041 or email  Registration information and policies can be found here.