Affinage: Techniques, Microbes and Facilities

November 22 — 25, 2024

Registration: Download the Affinage registration form here.

Workshop Fees: $1050

Affinage: Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include visits to local cheese aging spaces for a tour and discussion of affinage in practice.  

Topics include:

  • Selection and Use of Ripening Cultures

  • Bio-reactions between Microbes, Enzymes, and Cheese Components

  • Affinage Techniques: Bloomy & Washed Rind, Blue, and Semi-Hard to Hard Natural Rind

  • Cheese Grading and Quality Control, and

  • Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms

Participants are encouraged to bring cheeses for tasting and evaluation.  

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

Registration information and policies can be found here. 

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