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Introduction to Cheesemaking: Milk to Make to Market

The Fundamentals of Cheesemaking:  This 6 day intensive workshop is designed for those looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.

  • 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 at Parish Hill Creamery & Farm, Westminster West, VT. For availability, contact Rachel at Tel. 802.387.4041 or   Registration information and policies can be found here.