October 22-26, 2018
9 AM-4 PM
Randolph Center, VT
This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms.
During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheese making milk. The second part describes the principles of cheese making 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 training focuses on how to monitor and control the fundamental factors driving the quality of the product.
What previous students have to say: “One of the most exciting courses I’ve taken about cheesemaking. Science-based teaching gave the course substance and practical advice on making cheese. As a non-cheesemaker, it enhanced my knowledge and helped me to become a better judge and evaluator of cheeses.” - Lee Smith, Editor of the Cheese Connaiseur