Start: Aug 27, 2012 - 09:00 AM
End: - Aug 29, 2012 - 5:00 PM
Where: Westminster, VT 05346
Details:
This three-day workshop is the first of two classes designed specifically for anyone starting a small-scale, artisan cheese business. This class includes two full days of hands-on cheesemaking as well as information about aging cheese, and facilities and equipment for the creamery. Topics include:
- milk properties (sheep, cow and goat and seasonal milk production)
- hands-on cheesemaking [lactic curd (Chevre and Fromage Blanc or Quark), Mozzarella, Ricotta, Tomme, and Gouda cheeses]
- use of starter & ripening cultures
- brining
- aging the cheeses made in class
- equipment
- facilities for small-scale commercial cheesemaking
Learn more: http://www.dairyfoodsconsulting.com/training_intro.shtml
Categories: Industry Events, Featured, Cheese Classes
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