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. (more…)