5 in stock
Taught by renowned cheesemakers and cheese educators, Linda & Larry Faillace from Three Shepherds of the Mad River Valley of Vermont!
If you can only make it to one day, join us for the first day of this three-day course. You will learn the principles of great cheesemaking as we focus on topics such as milk sources and how to assess milk quality, hygiene and sanitation, microbial cultures and rennet, proper equipment, the magic of cheese aging, cheese and wine pairing, salting and brining, cheese marketing, and much more. This class will focus on knowledge needed to become a commercial cheesemaker, but is also appropriate for anyone who wants to improve their own personal cheesemaking!