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Cheese Defects Workshop with Dr. Montserrat Almena


Cheese Defects Workshop with Dr. Montserrat Almena

Join one of the world's top cheese experts for an educational workshop in Chester County, Pennsylvania that will improve your cheeses, with profits benefiting the Pennsylvania Cheese Guild. 
This one-day intensive course taught by Dr. Montserrat Almena provides practical inclusive information on major cheese defects and troubleshooting techniques to improve the quality of cheese. Students will learn the causes of major faults in cheese related to the different factors involved on the final quality of the product, from milk characteristics and cheesemaking process to aging and temperature conditions.
In addition to resourceful information to solve common problems in cheese, the course also provides detailed information on specific defects related to selective varieties like cheddar, blue and surface-ripened cheeses.
The course includes a hands-on evaluation where participants will have the opportunity to bring their own cheese samples and get direct feedback from our expert regarding possible defects of their cheese. Cheesemakers and other professionals in the cheese industry can directly benefit from the extensive knowledge of Dr. Almena, a leading expert in the field of cheese technology and sensory evaluation.
In addition to fundamental practical knowledge for your everyday cheese work, this course is an outstanding resource if you are considering the Certified Cheese Professional™ Exam (CCPE). Dr. Almena is an ACS Certified Cheese Professional™ herself and multiple times ACS Technical Judge, as well as author of many cheese books and cheese articles (including Cheese Microbes and the Oxford Companion to Cheese books). She has over 25 years of experience teaching cheesemaking courses, sensory evaluation and food pairings workshops, among many other technical factors affecting the quality of cheese from milk to market.
This course is also a unique opportunity to improve your understanding of cheese quality to everyone involved with cheese; from beginners and advanced cheesemakers, to cheesemongers and cheese educators, marketing and sales representatives, quality managers, technicians, chefs, and everyone else that would like to explore the fascinating worlds of Cheese and Sensory Evaluation. Space is limited. Please reserve your place ASAP to explore in depth the fascinating world of cheese.
Space is limited, so please reserve your spot. Lunch is included in the ticket price. Tickets are nonrefundable. Proceeds after expenses will be donated to the Pennsylvania Cheese Guild! 
Cheesemakers attending the class should bring their cheeses for evaluation and discussion by Dr. Almena in the workshop!

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