Introduction to Artisan Cheesemaking: Milk to Make to Market

December 3 — 9, 2019

The Fundamentals of Cheesemaking:   6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business.  This session includes hands-on cheesemaking as well as lecture and discussion about cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, business planning, and marketing. No prior experience necessary.

Topics include:

  • Milk Properties

    • Sheep

    • Cow

    • Goat

    • Seasonal Milk Production

  • Hands-On Cheesemaking

    • Mozzarella

    • Ricotta or Ricottone

    • Tomme

    • Gouda

    • Appenzeller

    • Asiago

  • Use of Starter & Ripening Cultures, including Autochthonous Microbes

  • Coagulation Mechanisms

  • Brining & Surface Salting

  • Cheese Specific Affinage

  • Equipment & Facilities for Small-Scale Commercial Cheesemaking

  • FSMA, FDA & State Regulations

  • Sanitation & Development of Food Safety Programs

  • Creamery & Aging Space Design

  • Business Planning

    • Financial

    • Personnel

    • Marketing

This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. Address and directions will be sent upon registration.  For availability, contact Rachel at Tel. 802.387.4041 or   Registration information and policies can be found here.   Cost is $1,200 for this six day workshop.