Intermediate Cheesemaking

This track is for cheesemakers who have a plant in place and have experience making cheese, but are ready to step it up to improve their product. In the morning, you’ll get some nuts and bolts information, with an overview of cheese cultures and a review of what you need to know to create a safe product. Then spend the afternoon tasting participants’ cheeses, with experts on hand for evaluation and critique. The first 25 registrants will have two cheeses evaluated. Others’ cheeses will be evaluated as time allows. All participants will sample the cheeses being evaluated. Registration limited to 60.

Thursday February 4

9:00 – 9:15am                         Introductions

9:15 - 10:15am                       Cheese Culture Technology

Dave Potter, Dairy Connection

10:30am - 12:00pm                Food Safety for Cheesemakers

Peter Dixon, Dairy Foods Consulting

This presentation will introduce the idea of risk reduction for designing programs to assure the public health safety and quality of farmstead cheeses. Peter will demonstrate how to design and implement food safety programs for farmstead cheesemaking. He will use concepts from food safety systems used in the European Union for cheese production and projects that he has operated to implement similar programs for farmstead cheesemakers in the Northeast.

12:00 – 1:00pm                       Lunch

1:00-5:00pm                            Cheese Evaluations (with mid-day break)

Jenny Harris, Tria; Jill Erber, Cheesetique

Have your cheeses evaluated by our experts.  Jenny and Jill will critique all aspects of your cheeses, from packaging and price point to taste and rind aesthetics.  They will make suggestions for best ways to sell your cheeses, farmers markets or stores and other selling tips. Come prepared for honest answers with a thick skin. The first 25 registrants will be able to have 2 cheeses evaluated.  Others will be able if time allows.  All participants will get to taste the cheeses being evaluated.