$160.00
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Description
Day Three (May 17): Advanced Cheeses & Aging Techniques 9:00 – 3:00
- Food Safety Part 3
- Cheddar: From Curds to Pressed & Aged
- Monterey Jack
- 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: How to set up an aging facility (aka “cheese cave”), Ripening boxes & mats, creating “micro climates” in your cheese cave, Bandaging & Leaf-wrapping
We’ll end this day by taking a field trip to nearby Cheese Importers.
