Start: Mar 25, 2013 - 09:00 AM
End: - Mar 27, 2013 - 4:00 PM
Where: 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 firstname.lastname@example.org
Spaces in workshops will be reserved upon reciept of deposit. Fees for this workshop are $500, with $250 deposit required to secure a reservation.
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