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Introduction to Cheesemaking: Milk to Make to Market

  • Westminster Artisan Cheesemaking 131 West Parish Hill Westminster West, VT, 05346 United States (map)

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.

Topics include:

  • Milk Properties

  • Hands-On Cheesemaking

  • Use of Starter & Ripening Cultures, including Native Cultures

  • Brining & Surface Salting

  • Affinage

  • Equipment & Facilities for Small-Scale Commercial Cheesemaking

  • FDA & State Regulations

  • Sanitation & Development of Food Safety Programs

  • Cheese Specific Affinage

  • 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.