Start: Nov 8, 2012 - 08:30 AM
Where: Burlington, Vermont 05405
Instructor: Montse Almena Ph.D This 1- day advanced course provides comprehensive knowledge of cheese defects and troubleshooting techniques to improve cheese quality. Students will learn the different causes of major problems in cheese, from the raw ingredients to the final product. The course also includes a hands-on section, where participants will have the opportunity to evaluate different varieties of cheese and bring their own samples to obtain feedback from our expert regarding technical issues.
For more information: http://www.uvm.edu/viac
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