Introduction to Cheesemaking

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Introduction to Cheesemaking

This 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design. 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

Brining

Affinage

Equipment

Facilities for Small-Scale Commercial Cheesemaking

FDA and State Regulations

Sanitation and Development of Food Safety Programs

Affinage for the Cheeses made in Class

Creamery Design

Business Planning:

Financial

Personnel

Marketing

This session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com