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Introduction to Cheesemaking: Milk to Make to Market

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   Registration information and policies can be found here.