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May 15-24, 2017
Fundamentals of Artisan Cheese
Phone: 802. 586. 7711
Contact Name: Lucy Hankison
Location: Craftsbury Common, VT
Web Address: http://www.sterlingcollege.edu/course/artisan-cheese-making/
Led by world-renowned master cheesemaker and educator Ivan Larcher, “Fundamentals of Artisan Cheese” provides students with the practical and scientific knowledge needed to create exquisite small-scale artisanal cheese. This course offers a whole-system perspective on cheesemaking, which begins on the farm and requires careful attention to animal husbandry and welfare, forage and feed, dairy production, and milk quality. After covering the production of extraordinary milk, the course dives deep into both the science and art of cheesemaking by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In classroom lecture sessions as well as hands-on and observational cheese making, particular attention is paid to the artisanal production of lactic, hard, soft, Saint Nectaire, and traditional brie cheeses. After learning to make this array of cheeses, focus shifts to affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process. Because great cheesemaking can not be reduced to rote, recipe-driven work, sensory and tasting skills are developed.