The upcoming cheesemaking program at the Vermont Technical College in October of 2015 includes the following comprehensive courses:
Farmstead and Artisan Cheeses: From Concept to Commerce,
Principles and Practices of Cheesemaking,and
Specific course details are listed below.
On June 6, 2014, the New England Dairy Promotion Board will be sponsoring the Artisan/Farmstead Cheese Maker Food Safety Workshop from 8 a.m. until 6 p.m. at the University of Connecticut.
This hands-on workshop will help cheese makers understand best practices and techniques for pathogen control in their facilities to assure a continued safe and nutritional end product, while addressing the stringent regulations coming from the FSMA. The workshop will include topics such as GMPs, sanitation, preventative and microbial controls, environmental monitoring, and ingredient and product pathogen testing.
Food safety is an important issue, and we recognize that you work with many individuals who may find this workshop valuable including cheese makers and manufacturers, extension and industry professionals, and retail and foodservice cheese buyers. We’d greatly appreciate it if you would share the attached flier with your colleagues and other individuals who may be interested in attending this workshop.
For more information see this brochure (PDF).
To register visit: www.dairyevents.com
Have a great day!
UMass Extension CDLE Team
201 Natural Resources Way
305 Bowditch Hall
Amherst MA, 01003
P: (413) 545-5221
MESAS (Maine Sustainable Ag Society) is sponsoring an event on Sheep Dairy Herd Health that is free and open to the public (NO pre-registration required) on
Saturday, August 17th from 2:00pm to 4:30pm at
Northern Exposure Farm
18 Country Lane, Dedham, ME
There will be a tour of their livestock and milking facility, as well as a discussion of the farm’s approach to biosecurity, disease management, and identifying healthy foundation stock.
For questions, contact Dick Brzozowski: email@example.com or 207-781-6099