This year’s series is comprised of two and three day sessions on the fundamentals of making and aging cheese and operating a small-scale, farmstead or artisanal cheese business. Workshops are tailored to the needs and interests of aspiring cheesemakers as well as experienced manufacturers looking to improve and/or expand their cheese production. Topics include:
- Hands-on Cheesemaking;
- HACCP and Food Safety;
- Technical Information on Milk Chemistry, Cheesemaking Processes, Affinage, Sanitation; and
- Practical Approaches to Construction of Cheesemaking and Aging Facilities.
Also available, Peter’s HACCP-BASED PROGRAM HANDBOOK: A Guide for Farmstead and Small-Scale Artisan Cheesemakers Who Make Cheese by Hand in Small Batches from Raw and Pasteurized Milk This handbook provides a framework for cheesemakers to construct food safety programs using the principles of the FDA/National Committee of Interstate Milk Shippers Dairy Products HACCP program. This step-by step guide can be used to develop a HACCP-based program and includes detailed information on GMPs, SOPs, Prerequisite Programs, and HACCP Plans. The handbook serves as course material for the Developing a HACCP Program for Small-Scale Cheesemakers Workshop that will be held in March and again this fall.
Introduction to Cheesemaking II – April 12-14
Peter will be in Georgia in April ~ Soft-Ripened Cheese Workshop at Many Fold Farm Chattahoochee Hills, Georgia April 17-19, 2013
Fabrication of washed-rind cheeses and Camembert-style cheeses using sheep’s milk, including instruction on starter culture selection and affinage. Visit www.manyfoldfarm.com for details and registration information.
Have questions about our program? Suggestions for one-day intensive sessions? Feedback on a workshop you attended last year? Fifteen years ago? Tell us! And check out our Facebook for news on our progress with Parish Hill Creamery…
Peter & Rachel
Westminster Artisan Cheesemaking