Advanced Cheesemaking with Peter Dixon

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Go beyond the basics of cheesemaking with three 2-day 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 
• Bloomy and Washed Rind  
• Alpine & Grana 

Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercialcheese 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.

In each session we will cover:

• Starter and Ripening Cultures
• 
Cheesemaking Recipe Development
• 
Specific Cheese Aging Techniques
• 
Equipment & Facilities
• 
Food Safety
• Cheese Grading & Quality Control
These sessions will be held in Westminster, VT.  For availability contact Rachel at 802.387.4041 or email westminsterartisan@gmail.com  Registration information and policies can be found here.