|
Event
Affinage: Techniques, Microbes and Facilities
The Art & Science of Cheesemaking, Ripening, and Grading Cheese for Sale from the Perspective of the Affineur.
This combination of classroom instruction and discussion includes visiting local aging spaces for a facilities tour and discussion of affinage in practice. Topics include:
- Selection and Use of Ripening Cultures
- Bio-reactions between Microbes, Enzymes, and Cheese Components
- Affinage Techniques
- Cheese Grading and Quality Control, and
- Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms
Participants are encouraged to bring cheeses for tasting and evaluation.
|
|
 |
Location Parish Hill Creamery (View)
131 West Parish Hill
Putney, VT 05346
United States
Map is loading...
In order to see the map for this event, click the Privacy icon in the lower left corner of your screen and grant consent for Google Maps.
The Privacy icon looks like this:
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
|
Contact
|
