Sun, Nov 17 | 2800 Corporate Exchange Dr

Affinage: It's Alive!! with Peter Dixon

Register for this two day class with Peter Dixon. Open Now!
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Affinage: It's Alive!! with Peter Dixon

Time & Location

Nov 17, 2019, 8:30 AM – Nov 18, 2019, 5:00 PM
2800 Corporate Exchange Dr, 2800 Corporate Exchange Dr, Columbus, OH 43231, USA

About the Event

Affinage: It’s Alive   (OCG members $100,  Non-members $150)

Explore the craft of cheesemaking, ripening, and grading cheese for sale from

the point of view of the affineur. This class is a combination of classroom

instruction and discussion. The material covers all of the basic styles of

affinage including soft-ripened bloomy and washed rind, tomme, blue, and

hard grana and alpine cheeses. Topics include:

• Selection and Use of Ripening Cultures

• Bio-reactions between Microbes, Enzymes, and Cheese Components

• Affinage Techniques

• Cheese Grading and Quality Control

• Participants are encouraged to bring cheeses for tasting and

evaluation.

This is a two-day class.

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