Start: Oct 18, 2012 - 04:20 AM
End: - Oct 20, 2012 - 05:20 AM
Where: Westminster West, VT 05346
Details:
Explore the craft of cheesemaking and ripening in this three-day workshop. We’ll spend the first day making a Tomme cheese while viewing each step from the perspective of the affineur, and the second following the steps for ripening this and other cheeses. The third day will include a trip to a local cheesemaking farm for a tour of the facilities and discussion of affinage in practice. Topics include:
- selection and use of ripening cultures
- bio-reactions between microbes, enzymes, and cheese components
- affinage techniques for various cheeses, including Bloomy rind, Washed rind, Blue, Alpine, Grana, Caciocavallo/Provolone, and Tomme
- cheese grading and quality control
- and how to design, construct. and maintain facilities such as cellars, caves, and brining/drying rooms
Participants are invited to bring cheeses for tasting and evaluation.
Learn more: http://www.dairyfoodsconsulting.com/training_affinage.shtml
Categories: Industry Events, Featured, Cheese Classes
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