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 www.dairyfoodsconsulting.com
Event Details
Date: Apr. 13 — 16, 2024
Time: 9:00 AM - 5:00 PM
Organizers:
- Dairy Foods Consulting & Westminster Artisan Cheesemaking
8023874041
westminsterartisan@gmail.com
Venue:
- Westminster Artisan Cheesemaking
18023244201
Venue Website
Cost: 1050
