Continuing Education & Workforce Development


Register for - Essential Principles and Practices of Cheesemaking

Event: Essential Principles and Practices of Cheesemaking
Location: Randolph Center Campus
Time: Jul 09, 2014 8:30am - Jul 13, 2014 4:30pm
Cost: $1000.00
Description: Please note: This course can be taken for credit for an additional $100.00.This is a one credit course.

Through grant funding from the US Department of Labor the Institute for Applied Agriculture and Food Systems was able to lower the cost for this course to reflect a new price for students.

COURSE DESCRIPTION

This five-day workshop is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business. 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 and the different families of cheese and also includes comprehensive hands-on demonstrations in making three different cheese styles: a fresh acid-coagulated soft cheese, a bloomy rind variety, and a semi-hard cheese. The last section of the program focuses on how to monitor and control the fundamental factors driving the quality of the product.

INSTRUCTORS
The program will be led by Dr. Montserrat Almena-Aliste, an expert in the world of cheese and cheese technology. The cheesemaking exercises will be performed by Canadian master cheesemaker Marie-Chantal Houde at the facilities of Neighborly Farms, an organic Vermont farm producing award-winning cheeses. At the end of the program students will also have a private tour of Neighborly Farms from owner Linda Dimmick, and learn about the main challenges and rewards of farming and cheesemaking.

Location: Enterprise Center

Registration fee includes a comprehensive course manual, breakfast, lunch and refreshment breaks for all days of the course.

LODGING
Lodging is available at the college at a very competitive price. Please call 802.728.1677 to inquire about options and rates.
You may no longer register for this event.