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Event
Introduction to Artisan Cheesemaking: Milk to Make to Market
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion about cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, business planning, and marketing. No prior experience necessary.
Topics include:
- Milk Properties
- Cow, Sheep, & Goat
- Seasonal Milk Production
- Hands-On Cheesemaking
- e.g., Mozzarella, Ricotta or Ricottone, Tomme, Gouda, Appenzeller, Grana
- Use of Starter & Ripening Cultures, including Autochthonous Microbes
- Coagulation Mechanisms
- Brining & Surface Salting
- Cheese Specific Affinage
- Equipment & Facilities for Small-Scale Commercial Cheesemaking
- FSMA, FDA & State Regulations
- Sanitation & Development of Food Safety Programs
- Creamery & Aging Space Design
- Business Planning
-Financial, Personnel, Marketing
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LocationParish Hill Creamery (View)
131 West Parish Hill
Putney, VT 05346
United States
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Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
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