Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice. Topics include:
Selection and Use of Ripening Cultures
Bio-reactions between Microbes, Enzymes, and Cheese Components
Affinage Techniques including Bloomy rind, Washed rind, Blue, Alpine, Grana, and Tomme Cheeses
Cheese Grading and Quality Control, and
Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms
This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. For availability, contact Rachel at Tel. 802.387.4041 or firstname.lastname@example.org Registration information and policies can be found here.