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Affinage: Techniques, Microbes, and Facilities with Peter Dixon
April 4 - April 6
$600
Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice.
This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. For availability, contact Rachel at Tel. 802.387.4041 or [email protected]