Affinage: Techniques, Microbes, Facilities

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Explore the craft of cheesemaking and ripening in this three-day workshop. We’ll make a Tomme cheese while viewing each step from the perspective of the affineur, then follow the steps for ripening this and other cheeses. This session will include a trip to a local creamery for a tour of the facilities and discussion of affinage in practice.

Topics include:

  • Selection and Use of Ripening Cultures
  • Bio-reactions between Microbes, Enzymes, and Cheese Components
  • Affinage Techniques for various cheeses, including Bloomy rind, Washed rind, Blue, Alpine, Grana, Caciocavallo/Provolone, and Tomme
  • Cheese Grading and Quality Control, and
  • Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms

Participants are encouraged to bring cheeses for tasting and evaluation.

This session will be held in Westminster, VT. Address and directions will be sent upon registration.

More Info & Register


Westminster Artisan Cheesemaking offers workshops on the fundamentals of making and aging cheese and operating a small-scale, farmstead or handmade cheesemaking business.

Workshops are limited to 5-10 participants, and offer background and foundation information, dialogue and discussion, and hands-on cheesemaking and/or affinage experience.

Introductory workshops are tailored to the needs and interests of aspiring and beginning cheesemakers.

Affinage and Advanced workshops are designed for licensed manufacturers looking to improve and/or expand their cheese production.

HACCP/Risk Reduction workshops are ideal for anyone planning for or already engaged in cheese production on a small scale.

Complete details can be found at www.dairyfoodsconsulting.com/westminsterartisan.shtml

Or contact Rachel or Peter at westminsterartisan@gmail.com

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