Start: Oct 17, 2012 - 08:30 AM
Where: Burlington, Vermont 05405
Washed rind cheeses (also called smear rind cheeses) represent one of the most popular and appealing cheese categories among consumers and cheese lovers. Washed rind varieties are also one of the most diverse and challenging cheeses from a technological and microbiological point of view. This program is entirely focused on washed rind cheese technologies and is the last course of a series of unique advance courses lead by mastercheesemaker Ivan Larcher, our international guest and from France. In this intensive 3 day course, Ivan will teach VIAC students how to make and age 3 different styles of washed rind cheeses: a creamy delicate cheese similar to Langres, a delicious semi-soft Taleggio style , and a hard cooked variety like Beaufort. In addition to Ivans, versatile technical information, VIAC faculty members will provide resourceful material on the history, sensory and safety aspects of smear rind cheeses, plus participants will have a chance to have their own cheese(s) evaluated by Ivan. This is a truly comprehensive and practical program to learn all the nuances about washed rind cheeses. So if you are thinking about taking this class, or any of other our advance courses with Ivan Larcher, sign up quickly because seating is limited.
Categories: Industry Events, Featured« back to all events