Affinage: Techniques, Microbes, and Facilities with Peter Dixon

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 a trip to a local aging space for a tour of the facilities and discussion of affinage in practice. This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. For availability, contact Rachel at Tel. 802.387.4041 or

Event Details

Date: Apr. 4 — 6, 2019

Time: 12:00 AM - 11:59 PM



Cost: 600

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