If
you’re looking for an educational introduction to cheesemaking, Vermont
Tech is now offering an “Essential Principals and Practices of
Cheesemaking” class that is definitely worth checking out. It’s taught
by Dr Montse Almena, who was one of my instructors at UVM’s
VIAC program
and is definitely someone who knows cheesemaking, from the fundamentals
to the chemistry to sensory evaluation and much more. Via the VT Tech
site:
Essential Principles and Practices of Cheesemaking
Event Start: Jul 9, 2014 - 08:30 AM
Event End: Jul 13, 2014 - 04:30 PM
Where: Vermont Technical College, Randolph Center, VT
The Institute for Applied Agriculture and Food Systems at Vermont
Technical College (VTC) is hosting a practical and comprehensive guide
in cheese technology and the principles governing the quality of cheese
in a five day intensive course. During this course, participants will
learn the fundamentals of cheesemaking, quality control practices, and
useful considerations in starting a small scale cheesemaking business.
The course will be led by international cheese technologist and former
instructor/program developer of VIAC programs Dr. Montserrat
Almena-Aliste and is structured in three main sections. 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, the different families of cheese, and also
includes comprehensive hands-on demonstrations in making three different
cheese styles: a fresh acid-coagulated, a bloomy rind variety, and a
semi-hard cheese. Finally, the last section of the program focuses on
how to monitor and control the fundamental factors driving the quality
of the product. All the cheesemaking exercises will be performed by
award winner master cheesemaker Brian Schlatter and will be hosted at
the facilities of Neighborly Farms, an organic Vermont farm producing
award winning cheeses. At the end of the program students will also have
the opportunity to get a private tour of Neighborly Farms and learn
what the main challenges and rewards of being a farmer and a cheesemaker
are from owner and cheesemaker Linda Dimmick.
Please note that this course can be taken for academic credit for an
additional $100.00 (this is a one credit course). Registration fee
includes a comprehensive course manual, breakfast, lunch, and
refreshment breaks for all days of the course. Optional lodging at the
college is also available at a very competitive price. If you are
interested in staying at the college please contact Melissa Neilson at
aginstitute@vtc.edu or call 802.728.1677. To register for the course
please visit http://www.wapdudes.blogspot.comessential-principles-and-practices-cheesemaking
