Introduction to Artisan Cheesemaking: Milk to Make to Market
May 6-12, 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.
Seasonal Milk Production
Ricotta or Ricottone
Use of Starter & Ripening Cultures, including Native Microbes
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
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 firstname.lastname@example.org Registration information and policies can be found here. Cost is $1,200 for this six day workshop.