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Affinage: Techniques, Microbes, and Facilities with Peter Dixon

April 4, 2019 - April 6, 2019


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]


April 4, 2019
April 6, 2019
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Westminster Artisan Cheesemaking
131 West Parish Hill Rd
Westminster West, VT 05346 United States
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