Name: Sensory Evaluation of Cheese
Start: 2017-08-04T09:00:00-05:00
End: 2017-08-04T16:00:00-05:00
Location: Vermont Technical College

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Sensory Evaluation of Cheese

August 4, 2017 @ 9:00 am - 4:00 pm

| $175.00

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The Art of Natural Cheesemaking with David Asher
Essential Principles of Cheese Making

Details

Date:: August 4, 2017
Time:: 9:00 am - 4:00 pm
Cost:: $175.00
Website:: http://www.vtc.edu/ag-course/norwich-creamery-cheese

Organizer

: Vermont Technical College
Phone:: 802-728-1677
Website:: http://www.vtc.edu/farmstead-and-artisan-cheeses-concept-commerce

Venue

Vermont Technical College; 124 Admin Road
Randolph Center, VT 05061 United States + Google Map
Phone:: 802-728-1677
Website:: http://www.vtc.edu/farmstead-and-artisan-cheeses-concept-commerce

Sensory Evaluation of Cheese

August 4, 2017 @ 9:00 am - 4:00 pm

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Food Safety Plan Workshop

Food Safety Plan Workshop

The Fundamentals of Artisan Cheese with Ivan Larcher

Sensory Evaluation of Cheese

Sensory Evaluation of Cheese

August 4, 2017 @ 9:00 am - 4:00 pm

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