Affinage: It's Alive!! with Peter Dixon

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.