Join our Mailing List! Click Here

In response to COVID-19, and to help promote industry events and awareness, we’ve temporarily waived the membership requirement to post events to our industry Event Calendar.

 

CLICK HERE TO SUBMIT YOUR EVENTS TO THE INDUSTRY EVENT CALENDAR!

 

 

Loading Events

« All Events

Affinage: Techniques, Microbes and Facilities

April 13 @ 9:00 am - April 16 @ 5:00 pm MDT

$1050

Affinage: Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include visits to local cheese aging spaces for a tour and discussion of affinage in practice.

Topics include:
Selection and Use of Ripening Cultures
Bio-reactions between Microbes, Enzymes, and Cheese Components
Affinage Techniques: Bloomy & Washed Rind, Blue, and Semi-Hard to Hard Natural Rind
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 at Parish Hill Creamery, Westminster West, VT.

Details can be found at www.dairyfoodsconsulting.com

Details

Start:
April 13 @ 9:00 am MDT
End:
April 16 @ 5:00 pm MDT
Cost:
$1050
Event Categories:
,
Website:
https://dairyfoodsconsulting.com/affinage

Organizer

Dairy Foods Consulting & Westminster Artisan Cheesemaking
Phone
8023874041
Email
westminsterartisan@gmail.com
View Organizer Website

Venue

Westminster Artisan Cheesemaking
131 West Parish Hill Rd
Westminster West, VT 05346 United States
+ Google Map
Phone
18023244201
View Venue Website