Affinage: Techniques, Microbes and Facilities

Affinage: Explore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include visits to local cheese aging spaces for a 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: Bloomy & Washed Rind, Blue, and Semi-Hard to Hard Natural Rind 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. This session will be held at Parish Hill Creamery, Westminster West, VT. Details can be found at

Event Details

Date: Apr. 13 — 16, 2024

Time: 9:00 AM - 5:00 PM



Cost: 1050

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