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Practical Cheesemaking: Rooting Out Defects At The Vat with Peter Dixon
April 17 - April 18$525
Join Peter Dixon for two days of hands-on cheesemaking at William Cofield Cheesemakers. Take part in an in-depth discussion of defects as we make a soft-ripened, bloomy-rind and a washed-curd, semi-hard cheese.
Discussion will begin with defects caused by poor milk quality, inappropriate composition, storage time, and improper handling. Working through the makes, Peter will focus on the process and where defects may be related to poor decisions and improper techniques.
Finally, we’ll discuss the aging of these cheeses, how to spot defects as the rinds develop, and the vital roles of the environment, affinage techniques, and ripening microbes.
This workshop is designed for intermediate to advanced cheesemakers. Lunch & handouts included.