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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]

Details

Start:
April 4
End:
April 6
Cost:
$600
Event Categories:
,
Website:
https://dairyfoodsconsulting.com/affinage

Venue

Westminster Artisan Cheesemaking
131 West Parish Hill Rd
Westminster West, VT 05346 United States
+ Google Map
Phone:
18023244201
Website:
https://dairyfoodsconsulting.com/introduction-to-cheesemaking