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.
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.
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.
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.
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.
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.
Explore the craft of cheesemaking and ripening from the perspective of the affineur. This session will include a tour of cheese aging facilities and discussion of affinage in practice.
$600 for three day workshop. Click here for complete details and Registration information.
April 7-9, 2017
Explore the craft of cheesemaking and ripening from the perspective of the affineur. This session will include a tour of cheese aging facilities and discussion of affinage in practice.
$500 for three day workshop. Click here for complete details and Registration information.
December 14 - 15, 2015
This two-day session provides training in food safety for commercial cheesemakers. Utilizing Peter's HACCP-Based Program Manual, this session will prepare participants to design and implement a HACCP program appropriate for small-scale artisan cheesemaking operations.
Cost is$400 fortwo day workshop. Complete workshop details and Registration information here.
Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.
• The Blues: Soft-Ripened to Stilton November 30 - December 1
• Bloomy and Washed Rind December 2 - 3
• Alpine & Grana December 4 - 5
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality. Participants are invited to bring cheeses for tasting and evaluation.
Cost is $1000 for all three sessions (six days), or $400 for each two day workshop. Complete workshop details and Registration information here.
