In response to COVID-19, and to help promote industry events and awareness, we’ve temporarily waived the membership requirement to post events to our industry Event Calendar.
Affinage: Techniques, Microbes and Facilities
April 13 @ 9:00 am - April 16 @ 5:00 pm MDT$1050
Affinage: 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 visits to local cheese aging spaces for a tour and discussion of affinage in practice.
Selection and Use of Ripening Cultures
Bio-reactions between Microbes, Enzymes, and Cheese Components
Affinage Techniques: Bloomy & Washed Rind, Blue, and Semi-Hard to Hard Natural Rind
Cheese Grading and Quality Control, and
Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms
Participants are encouraged to bring cheeses for tasting and evaluation.
This session will be held at Parish Hill Creamery, Westminster West, VT.
Details can be found at www.dairyfoodsconsulting.com