WORKSHOP POSTPONED DUE TO COVID19

Stay Tuned — We will announce new dates here and on Instagram

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.

$750 for three day workshop.  Click here for complete details and  Registration information.