Would you be interested in attending a workshop focusing on a review of the cultures and molds available to cheesemakers (what they are made of, and what specific characteristics they give in different cheese recipes), plus information about using them as ‘adjunct cultures’ to provide additional qualities and flavors through aging? This would mostly be lecture and reading, although there would probably be companion tastings of cheeses that best illustrate the effects of specific cultures and molds.
We have the opportunity to hire a culture expert to come to Maine for a one or two day workshop, but we want to know if there is enough interest to justify the cost. Please post a comment of whether this interests you or doesn’t interest you.
#1 written by appletoncreamery June 24th, 2009 at 17:46
Yes! Absolutely!
#2 written by State of Maine Cheese Co. June 30th, 2009 at 15:55
Sounds fabulous. Would be happy to host.
#3 written by springdaycreamery July 12th, 2009 at 21:09
Would definitely be interested!
#4 written by admin November 2nd, 2009 at 18:32
A Culture Workshop has been planned for January 22nd, 2010.