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Affinage: Techniques, Microbes and Facilities

    Event Start: Mar 25, 2013 - 09:00 AM

    Event End: Mar 27, 2013 - 04:00 PM

    Westminster West, VT 05346

    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.

    This workshop will be held in Westminster, VT. Address and directions will be sent upon registration.

    Contact Peter or Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com
    Spaces in workshops will be reserved upon reciept of deposit. Fees for this workshop are $500, with $250 deposit required to secure a reservation.

    Learn more: http://www.dairyfoodsconsulting.com/instruction.shtml

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