Sensory Evaluation of Cheese
This intensive one-day workshop provides the technical tools to understand and define the sensory quality of cheese, offering comprehensive and resourceful information extremely useful for a wide range of cheese and food professionals.
The course, offered by cheese technologist, cheese educator and sensory scientist Dr. Montserrat Almena, combines practical hands-on exercises with technical lectures, making it extremely useful and enjoyable. In addition to fundamental practical knowledge for your everyday cheese work, this course is an outstanding resource if you are considering the Certified Cheese Professional™ Exam (CCPE). Montse is an ACS Certified Cheese Professional™ herself and multiple time ACS Technical Judge, as well as author of many cheese books and cheese articles (including Cheese Microbes and the Oxford Companion to Cheese books). She has over 25 years of experience teaching cheesemaking courses, sensory evaluation and food pairings workshops, among many other technical factors affecting the quality of cheese from milk to market.
This course is also a unique opportunity for everyone involved with cheese, from beginners and advanced cheesemakers, to cheesemongers and cheese educators, marketing and sales representatives, quality managers, technicians, and chefs, to improve their food sensory skills and the understanding of cheese quality. Space is limited. Please reserve your place asap.
Cheese makers are welcome to bring their cheeses for evaluation by Dr. Almena!
The KITCHEN at the Boston Public Market (View)
100 Hanover Street
Boston, MA 02203
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|