The National Centre for Dairy Education (NCDE) and Dairy Australia run a series of informative webinars for Australian dairy manufacturers, including artisan cheesemakers. The webinar series is open to anyone associated with dairy manufacturing in Australia, including small cheesemakers, large producers and associated businesses, either via a season pass or at a one-off cost of $35.
This interactive webinar focuses on the finer points of the role of different microbes in cheese ripening.
Presenter Peter Hicks Dixon is a dairy foods consultant, teacher, and cheesemaker from Westminster West, Vermont. He has over 35 years of experience establishing small-scale cheesemaking facilities, developing cheesemaking recipes and techniques and designing and implementing food safety programs. In the 1980s, Peter started making soft-ripened type cheeses in his family’s Guilford Cheese Company. He has Bachelors and Masters degrees in Animal and Food Sciences from the University of Vermont. Since 1997, he has operated Dairy Foods Consulting, working in agricultural development projects in Macedonia, Albania, and Armenia and traveling in the US, Canada, and China to teach workshops and consult for artisan cheesemakers. He also operates Westminster Artisan Cheesemaking, teaching classes in cheesemaking, food safety, affinage, and creamery design, organization and management. He and his wife, Rachel, began making cheese at their Parish Hill Creamery in August 2013.
If you would like to participate, prepare your questions now and contact Jenny Penfold (details below).
Date: Thursday 24 November 2016
Time: 10-11am AEDT (please allow for time differences in other zones)
Topic: What's Growing on my Cheese Rind?
Location: your computer
Cost: $35, or free if you have a season pass
Cheese rinds are made up of complex microbial communities. In some cases the rind is very much alive with activity and in others it is more subdued. Exploring the major varieties of cave aged cheese with their accompanying natural rinds gives a window into the major types of yeasts, moulds and bacteria that inhabit cheese rinds. The initial cheese chemistry and techniques employed in the affinage process set the stage for rind development. The process of developing soft-ripened bloomy and washed rind cheeses, tommes, blues, hard alpines, granas, and clothbound cheddar-types are included in this presentation.
The information, which is technical in nature, is geared towards cheesemakers, affineurs and cheese lovers who are tuned in to what it takes to make really good cheese.
Full details can be downloaded via the attached brochure.
If you have a webinar season pass, simply register via email to Jenny Penfold at the NCDE, with the name and date of the webinar. Alternatively, you can register by clicking on the link provided below.
Cost: $35, or free for season pass-holders
Tickets / Information: https://www.regonline.com.au/webinar20161123
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