Essential Principles and Practices of Cheesemaking

Registration Information: 

October 11-15, 2016 | 9am - 4pm 

Register now!

Location: 

Vermont Tech - Norwich Farms | Norwich, VT

 

Tuition and Fees: 

The basic course cost is $1,300.

Please note there is the option to take this course for academic credit with an additional fee of $100.

Lodging is available on campus for an additional fee at a very competitive rate. Please inquire call Rachel at (802) 728-1677.

This five-day course is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheesemaking milk. The second part describes the principles of cheesemaking and the different families of cheese and also includes comprehensive hands-on demonstrations in making three different cheese styles: a fresh acid-coagulated soft cheese, a bloomy rind variety, and a semi-hard cheese. The last section of the program focuses on how to monitor and control the fundamental factors driving the quality of the product. This course is taught by Dr. Montserrat Almena-Aliste and Award Winner Master Cheesemaker, Chris Gray. All cheesemaking exercises will be completed at the Vermont Tech - Norwich Farms .

Please note there is the option to take this course for academic credit with an additional fee of $100.

Please also check out our other cheese courses: Farmstead & Artisan Cheeses: From Concept to Commerce and Sensory Evaluation of Cheese