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Essential Principles and Practices of Cheesemaking

    Event Start: Apr 1, 2013 - 08:30 AM

    Event End: Apr 4, 2013 - 04:30 PM

    Burlington, Vermont 05405

    The Vermont Institute for Artisan Cheese (VIAC) at the University of Vermont is pleased to present the new version of one of the more popular and fundamental cheese courses at the Institute: Essential Principles and Practices of Cheesemaking. This new 4 day program covers the same comprehensive cheesemaking technical material of our previous course, but in addition also includes fundamental and practical information on starters (previously presented as 1 day separated course), plus one extra cheesemaking exercise and a comprehensive description of the different families of cheese. During this 4 day course, participants will learn the fundamentals of cheesemaking and quality control practices through lectures and practical exercises. The course is divided into 2 parts.

    The first part introduces the participants to the different families of cheese, and the basic principles of cheese manufacturing and aging.

    The second part includes practical hands on demonstrations in making 3 different varieties of cheese (a fresh acid-coagulated cheese, a stabilized bloomy rind cheese and a semi-hard rennet coagulated cheese), as well as the basics of quality control and assurance. After this program you will know how to make, taste and analyze these 3 different families of cheeses, plus you will understand the principles to make and explore the rest of them.

    Learn more at: http://nutrition.uvm.edu/viac/index.cfm?pg=Welcome§ion=about

    Register online at: http://nutrition.uvm.edu/viac/reg.cfm

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