Event Start: Apr 15, 2014 - 09:00 AM
Event End: Apr 17, 2014 - 04:00 PM
Go beyond the basics of cheesemaking and starting an artisan cheese business with this session that focuses on making, aging, and controlling the quality of Gouda, Havarti, Baby Swiss, Grana, and Alpine cheeses. The session features two full days of hands-on cheesemaking as well as a visit to a licensed creamery. Topics include:
• starter and ripening cultures;
• cheesemaking recipe development;
• cheese aging techniques;
• equipment and facilities;
• food safety;
• cheese grading and quality control.
This session is 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.
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