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Cheesemaking Basics en Español
College of Marin, Indian Valley Campus
Novato, CA
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Thank you for attending Pablo Battro's Cheesemaking Basics class. This class is the first of a series so please stay tuned for future Spanish-language cheesemaker educational opportunities. Do you have any feedback to share (in English or Spanish)? If so, feel free to reach out the the chair of Cheesemaker Education, Louella Hill at: info@sfmilkmaid.com



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Cheesemaking Basics en Español
Join us for a SPANISH-LANGUAGE cheesemaking class on Thursday, September 11th, 2014, at College of Marin, Indian Valley Campus in Novato. Class will be held in Rm 154, Pomo Building #3. It will run from 9 a.m. to 2 p.m., with a break for lunch.

Cheesemaking Basics will be a lively, engaging introduction to the cheesemaking process. This class is for PROFESSIONAL CHEESEMAKERS and will be taught entirely IN SPANISH. In class we will cover the steps of acidification, coagulation, syneresis, draining, ripening, salting and pressing through both lecture and a hands-on demonstration. The class will be a perfect opportunity for Spanish-speaker members of the California cheesemaking community to engage in a lively dialogue about a process many of us know well but do not know in depth.

This class will be taught by author and professional cheesemaker Pablo Battro of the "queseria" La Mariposa, located in Chubut, Argentina. He is an amiable and much loved public speaker and perfectionist in the art of cheesemaking. His background training is as an industrial engineer, which is to say he pays attention to detail!

Cost per ticket is $100/seat with a limit of up to 5 seats available per company. Class will be capped at 30 people so as to keep the setting intimate and to allow the instructor to answer all questions. Ticket price includes one copy of Pablo Battro's book on cheesemaking "Quesos Artesanales", a full day of instruction, morning coffee service and lunch.

This is a unique opportunity for creamery members of the California Artisan Cheese Guild community to strengthen the working knowledge of creamery employees. Thank you for spreading the word and thank you for joining us!

Preguntas? Questions?  In English or in Spanish, email: cheesemakered@cacheesguild.org or call 401-301-7690.


To read about a cheese maker's visit to Pablo's creamery, visit this website: http://www.clovercreekcheese.com/a-trip-to-argentina-february-2014/

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College of Marin, Indian Valley Campus (View)
1800 Ignacio BLVD
Novato, CA 94949
United States


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