This weeklong intensive workshop 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. Topics include:
- Milk Properties
- Hands-On Cheesemaking
- Use of Starter & Ripening Cultures
- Brining
- Affinage
- Equipment
- Facilities for Small-Scale Commercial Cheesemaking
- FDA and State Regulations
- Sanitation and Development of Food Safety Programs
- Affinage for the Cheeses made in Class
- 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 westminsterartisan@gmail.com Registration information and policies can be found here.