Cheesemongers and makers have a rare opportunity to study the art and science of cheese ripening with affineur Eric Meredith this fall in the Northeast Kingdom of Vermont. In collaboration with the award-winning Cellars at Jasper Hill, Sterling College’s School of the New American Farmstead is presenting Affinage: The Art of Ripening Cheese October 2-6, 2018.

Participants in this course will be working hands-on in the Cellars at Jasper Hill, whose Harbison cheese was recently awarded Best in Show 2018 by the American Cheese Society. Classroom sessions will dive deep into the biochemistry and microbiology behind affinage. Students will leave the course confident in their ability to make decisions concerning cheese ripening room design elements.

Meredith learned cheese making and affinage from the best artisans in France during his six years there. Today he runs a consulting business helping cheese makers, affineurs and retailers all over the world design, troubleshoot and fine tune cheese making and affinage programs and facilities.

The School of the New American Farmstead will also be offering a January 2019 session of its popular Fundamentals of Artisan Cheese. This course, led by world-renowned master cheesemaker and educator Ivan Larcher, provides experienced students with the practical and scientific knowledge needed to perfect exquisite small-scale artisanal cheeses.

For more information on these courses, please visit:

https://sterlingcollege.edu/course/affinage-art-ripening-cheese/

https://sterlingcollege.edu/course/artisan-cheese-making/

 


Filed Under: Blog Newsroom School of the New American Farmstead Sustainable Food Systems

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