Maine Cheese Guild: Reverse Engineering and Troubleshooting Cheese with Peter Dixon
Cheesemakers, is there a cheese you love — and would love to make — but aren’t sure how? Does your creamery set-up enable you to make the style of cheese your heart desires, or could it use some tweaking? Join Peter Dixon for a seminar exploring the reverse engineering of cheese and deepen your understanding of how particular cheeses are made and the different routes you can take to get there. Peter will dive deeply into 3 specific styles of cheese and, working backward, will explore how milk type, creamery set-up, make process, batch size, culture, and rennet all work together to influence the final product.
Is your ideal cheese slightly different than what comes out of the vat? In the afternoon we will use the techniques used in the morning to troubleshoot and explore the flaws and defects that may arise during cheesemaking. Learn about the root causes of these flaws and
defects and how to address them.