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 westminsterartisan@gmail.com   Registration information and policies can be found here.