Cheesemaking with Peter Dixon
After a successful class with Peter Dixon in January 2013, the CACG has decided to bring him west for another round. This 2-day long class will be cover the following topics:
Half Day: An intensive investigation in cheese rinds, what is good, what is bad and what you can do to change it. Bring cheeses for examination if you wish. This portion of the class is especially applicable to all sectors of the cheese industry--not only cheesemakers. Retails are encouraged to attend for this portion alone.
Day and a Half: Hands-on and lecture covering the science and the art of soft-ripened cheese varieties with an emphasis on blue cheeses. Taste, smell and see the cheese making process to really learn it well.
Class takes place over the course of two days: Thursday, Jan 16 and Friday, Jan 17th, 2014 from 9:30 to 3:30 each day. The location of the class is in Rm 154 at College of Marin, Indian Valley Campus in Novato, CA.
Cost of class is: $200 for CACG members and $230 for non-members. Space is limited to 18 participants so sign up asap. Lunch and morning coffee service are included in the class price.
Note that in 2014, CACG will only be hosting two cheesemaking classes as part of its educational programming: this one in January and an intensive on Bloomy Rinded cheeses in March 2014. Be sure not to miss these opportunities!
Novato College of Marin (View)
1800 Ignacio BLVD
Novato, CA 94949