Introduction to Artisan Cheesemaking: Milk to Make to Market

 November 13 - 19, 2018

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 Native 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.