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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.

Details

Start:
April 17
End:
April 18
Cost:
$525
Event Categories:
,
Website:
https://practicalcheesemaking.brownpapertickets.com

Organizer

Dairy Foods Consulting & Westminster Artisan Cheesemaking
Phone:
8023874041
Email:
westminsterartisan@gmail.com
Website:
dairyfoodsconsulting.com

Venue

William Cofield Cheesemakers
6780 McKinley Street #110
Sebastopol, 95472 United States
+ Google Map
Phone:
802.324.4201
Website:
http://www.wmcofieldcheese.com