Join Peter Dixon for two full days of hands-on cheesemaking at William Cofield Cheesemakers in Sebastopol, CA.
Take part in an in-depth discussion of defects as we make a soft-ripened, bloomy-rind and a washed-curd, semi-hard cheese.
Discussion will begin with defects caused by poor milk quality, inappropriate composition, storage time, and improper handling. Working through the makes, Peter will focus on the process and where defects may be related to improper or inappropriate decisions and techniques.
Finally, we'll discuss the aging of these cheeses, how to spot defects as the rinds develop, and the vital roles of the environment, affinage techniques, and ripening microbes.
This workshop is designed for intermediate to advanced cheesemakers. Lunch & handouts included.
When: 9am-4:30pm April 17 & 18, 2019
Refund Policy: Fees are only refundable with at least 30 days notice. In case of class cancellation, all fees will be refunded.
Tickets available at https://practicalcheesemaking.brownpapertickets.com