Advanced Cheesemaking
Rachel2016-01-28T16:05:26-05:00Peter 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.
Affinage: Techniques, Microbes and Facilities
Rachel2016-01-28T15:58:55-05:00This 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.
Introduction to Cheesemaking
Rachel2016-01-28T15:48:33-05:00Peter 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.
Chèvre-Classic
Tom Bivins2017-03-22T13:47:08-04:00A summer favorite – creamy and light with just a subtle tang of sharpness. Perfect on a baguette or cracker, or try it warmed on top of a slice of tomato with basil, in a salad, folded in an omelette, or topping your next pizza. The options are endless!
For more information on where to purchase, click here.
Chèvre- Spicy Chocolate Truffle
Tom Bivins2017-03-22T13:54:26-04:00Chèvre mixed with Ghirardelli chocolate and a hint of hot cayenne pepper, then coated with chocolate ganache.
For more information on where to purchase, click here.
Chèvre- Herbed
Tom Bivins2017-03-22T13:58:15-04:00A summer favorite – creamy and light with just a subtle tang of sharpness. Perfect on a baguette or cracker, or try it warmed on top of a slice of tomato with basil, in a salad, folded in an omelette, or topping your next pizza. The options are endless!
For more information on where to purchase, click here.
Chèvre- Garlic
Tom Bivins2017-03-22T14:01:13-04:00A summer favorite – creamy and light with just a subtle tang of sharpness. Perfect on a baguette or cracker, or try it warmed on top of a slice of tomato with basil, in a salad, folded in an omelette, or topping your next pizza. The options are endless!
For more information on where to purchase, click here.
Chèvre- Ginger-Fig Chocolate Truffle
Tom Bivins2017-03-22T14:03:21-04:00Chèvre mixed with Ghirardelli chocolate, ginger and fig, then coated with chocolate ganache.
For more information on where to purchase, click here.
Suffolk Punch
harvsev2017-03-23T11:15:16-04:00Gourd-shaped, whole milk Caciocavallo-style cheese is a classic pasta filata made by stretching lactic fermented curd in hot water to form the traditional shape. Caciocavallo – cheese on horseback, refers to the way two cheeses are tied at the ends of a long rope and then hung over a rod to age, like saddlebags thrown over the back of a horse. Our Suffolk Punch ages for at least 2 months, is rubbed with olive oil and polished during the process to create an edible rind. The interior is firm and smooth when young and becomes flaky and drier with age. The flavor is buttery, tangy, and even peppery, especially when aged more than 6 months.