Start: Aug 31, 2012 - 09:00 AM
End: - Sep 2, 2012 - 5:00 PM
Where: Westminster, VT 05346
Details:
This three-day workshop is the second of two classes designed specifically for anyone starting a small-scale, artisan cheese business. This class includes one day of hands-on cheesemaking as well as information about regulations, sanitation and food safety, business planning, and creamery design. Topics include
- FDA and state regulations
- sanitation and development of food safety programs
- hands-on cheesemaking (semi-hard and hard alpine cheeses)
- aging the two cheeses made in class
- designing a creamery
- business planning (financial, personnel, and marketing)
This class also includes a visit to Vermont Shepherd, a Westminster farmstead cheesemaking farm.
Learn more: http://www.dairyfoodsconsulting.com/training_intro.shtml
Categories: Industry Events, Featured, Cheese Classes
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