Event Calendar

Introduction to Cheesemaking: Parts I & II

    Event Start: Apr 8, 2013 - 09:00 AM

    Event End: Apr 14, 2013 - 04:00 PM

    Westminster West, VT 05346

    Introduction to Cheesemaking I
    April 8-10

    This three-day workshop is the first of two classes designed specifically for anyone starting a small-scale, artisan cheese business. This class includes two full days of hands-on cheesemaking as well as information about aging cheese, and facilities and equipment for the creamery. Topics include:

    milk properties
    sheep
    cow
    goat
    seasonal milk production
    hands-on cheesemaking
    Lactic curd – Chevre, Fromage Blanc or Quark
    Mozzarella
    Ricotta or Ricottone
    Tomme
    Gouda
    use of starter & ripening cultures
    brining
    aging the cheeses made in class
    equipment
    facilities for small-scale commercial cheesemaking

    This workshop will be held in Westminster, VT.

    Introduction to Cheesemaking II
    April 12-14

    The second of two three-day workshops designed specifically for those starting a small-scale, artisan cheese business. This session includes one full day of hands-on cheesemaking as well as instruction and discussion on regulations, sanitation and food safety, business planning, and creamery design. Topics include

    FDA and state regulations
    sanitation and development of food safety programs
    hands-on cheesemaking – semi-hard and hard Alpine cheeses
    Appenzeller
    Asiago
    affinage for the cheeses made in class
    creamery design
    business planning
    financial
    personnel
    marketing

    REGISTRATION & FEES
    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 each three-day workshop are $500, with $250 deposit required to secure a reservation.

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

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