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

$600 for three day workshop.  Click here for complete details and  Registration information.