This class was initially scheduled for December 16th, 2017 but is rescheduled for Saturday, April 28th, 2018.
This class will focus on the production of hard cheeses in the "tomme" style. Gail Hobbs-Page, owner and cheesemaker at Caromont Farm, will cover topics including milk chemistry, acid development, documentation during the make, curd cutting, and steps of enzymatic cheese production. Students will be introduced to basic concepts of ripening, called "affinage" in the cheese world, production of washes, and an opportunity to wash cheeses in the “cave”. Afterwards, the class will take part in a sensory analysis of various types of cheeses in different stages of ripening, and a round table discussion of cheeses washed that day. This class is for intermediate students looking to build on cheesemaking experience.
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Location
Caromont Farm
9261 Old Green Mountain Rd, Esmont, VA 22937, USA
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