Upcoming Events › Class

Alpine & Grana

Unnamed Venue Westminster, VT

Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion. In each session we will cover: • Starter and Ripening Cultures • Cheesemaking Recipe Development • Specific Cheese Aging Techniques • Equipment and Facilities • Food Safety • Cheese Grading and Quality Control Advanced Cheesemaking sessions are for cheesemakers who have licensed, commercial small-scale cheese 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. The Blues: Soft-Ripened to Stilton April 13 - 14 Bloomy and Washed Rinds April 15 - 16 Washed Curd: Hard & Semi-Hard April 20 - 21 Alpine & Grana April 22 - 23   These session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability contact Peter or Rachel at 802.387.4041 or emailwestminsterartisan@gmail.com REGISTRATION For availability contact Peter or Rachel at Tel. 802.387.4041 or emailwestminsterartisan@gmail.com Spaces will be reserved upon reciept of registration and deposit. Fees for these sessions are $400, with $200 deposit required to secure a reservation. Please fill out 2015 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to: Westminster Artisan Cheese 131 West Parish Road Westminster West, VT 05346 MORE INFO +

$400

Introduction to Cheesemaking

Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United States

Peter Dixon and Westminster Artisan Cheesemaking present 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. Complete details can be found here. 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   Registration information and policies can be found here.  

$1000.00

Affinage: Techniques, Microbes and Facilities

Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United States

Peter Dixon and Westminster Artisan Cheesemaking present Affinage: Techniques, Microbes, & Facilities This workshop will explore the craft of cheesemaking, ripening, and grading cheese for sale, viewing the process from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice. Participants are encouraged to bring cheeses for tasting and evaluation. Complete details can be found here. 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   Registration information and policies can be found here.

$500.00

Advanced Cheesemaking

Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United States

Peter Dixon and Westminster Artisan Cheesemaking present Introduction to Cheesemaking Go beyond the basics of cheesemaking with these intensive sessions. For 6 days, 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 April 11-12 • Bloomy and Washed Rind April 13-14 • Alpine & Grana April 15-16 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. Complete details can be found here. 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   Registration information and policies can be found here.

$1200.00

Introduction to Cheesemaking with Peter Dixon

Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United States

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. This session will be held in Westminster, VT.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com   Registration information and policies can be found here. Topics include: […]

$1,000

Introduction to Cheesemaking with Peter Dixon

Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United States

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. This session will be held in Westminster, VT.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com   Registration information and policies can be found here.

$1,200

Affinage: Techniques, Microbes and Facilities

Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United States

This three-day workshop will explore the craft of cheesemaking, ripening, and grading cheese for sale, viewing the process from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space 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 including Bloomy rind, Washed rind, Blue, Alpine, Grana, and Tomme Cheeses 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.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com  Registration information and policies can be found here.

$600

Advanced Cheesemaking with Peter Dixon

Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United States

Advanced Cheesemaking is designed for cheesemakers who have or work for small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  The focus is on making, aging, and controlling quality, and the session will revolve around hands-on cheesemaking and thorough discussion. Advanced sessions elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants. Cost is $1200 for six day workshop.  Participants are invited to bring cheeses for tasting and group evaluation. This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. For availability contact Rachel at 802.387.4041 or email westminsterartisan@gmail.com  Registration information and policies can be found here.

$1,200

Go to Top