Start: Jan 14, 2013 - 08:30 AM
End: - Jan 16, 2013 - 5:00 PM
Where: Burlington, Vermont 05405
The Vermont Institute for Artisan Cheese is pleased to present a technical cheesemaking course, part of the international series designed to provide advanced technical education and multidimensional background on traditional cheesemaking practices. The course is a three day intensive program focused on the technical aspects and savoir faire practices of artisanal Blue cheeses. Our national and international dairy experts and Master Cheesemakers, Marie Chantal from Canada and Neville McNaughton USA, will unveil the fundamentals of Blue cheese technology combining interactive technical lectures with comprehensive practical exercises. During this course you will learn how to make three different artisanal Blue cheeses: a sheep`s milk cheese Roquefort style, a delicious cheese variety with a natural rind similar to the French Blue Fourme d` Amber, and a creamy soft mild flavored Blue cheese like the Italian Gorgonzola dolce. The course also includes a tasting section with a great selection of local and international Blue cheeses and interactive hands-on sections where participants will get direct feedback from the experts about defects or technical issues with their own cheeses. Please feel free to bring your cheese samples. Instructors: Master Cheesemakers Marie Chantal Houde and Neville McNaughton, Dr. Catherine Donnelly, Dr. Montse Almena.
Learn more: http://nutrition.uvm.edu/viac/
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