Reverse Engineering and Troubleshooting Cheese
Monday, April 4th, 2017 • 9am to 5pm
Governors Restaurant in Waterville, Maine
Fee: $125 for members $150 for non members (this includes a guild membership at the cheese enthusiast level). We can probably fit as many people as would want to attend, but please sign
up soon so we know how many lunches to order.
To sign up please mail your workshop payment to:
Maine Cheese Guild
c/o Mary Belding, Treasurer
250 Walker Mills Road,
Harrison ME 04040
Cheesemakers, is there a cheese you love — and would love to make —
but aren’t sure how? Does your creamery set-up enable you to make the
style of cheese your heart desires, or could it use some tweaking?
Join Peter Dixon for a seminar exploring the reverse engineering of
cheese and deepen your understanding of how particular cheeses are
made and the different routes you can take to get there. Peter will
dive deeply into 3 specific styles of cheese and, working backward,
will explore how milk type, creamery set-up, make process, batch size,
culture, and rennet all work together to influence the final product.
Is your ideal cheese slightly different than what comes out of the
vat? In the afternoon we will use the techniques used in the morning
to troubleshoot and explore the flaws and defects that may arise
during cheesemaking. Learn about the root causes of these flaws and
defects and how to address them.
Peter Dixon is a dairy foods consultant and artisan cheesemaker who
has been making cheese for over 35 years and consulting for 25. His
work is guided by the demonstrable connection between risk reduction
practices and high quality cheese and dairy foods. In 2013, Peter
started Parish Hill Creamery, a small seasonal cheese business where
he produces handmade, raw cheese with his wife Rachel and her sister