Cheesemaking Bootcamp Day Three – Advanced Cheeses – Jan. 28

Description

You’ll get hands-on experience learning about the tools and techniques used to make a wide variety of advanced level cheeses.

Day Three (Jan. 28):  Advanced Cheeses & Aging Techniques 9:00 – 3:00

• Food Safety Part 3
• Cheddar:  From Curds to Pressed & Aged
• Affinage Tips, Tools & Techniques:  Learn the methods and ingredients need to make Washed Rind cheeses, Blue cheeses, and Alpine (Swiss) cheeses, along with tips for aging including:

1. How to set up an aging facility (aka “cheese cave”)
2. Ripening boxes & mats, creating “micro climates” in your cheese cave
3. Bandaging & Leaf-wrapping

We’ll end this day by taking a field trip to nearby Cheese Importers.