Sometimes the best way to get new ideas is by visiting other cheesemakers! In this presentation, cheesemakers Peter Dixon and Rachel Fritz Schaal share some useful and surprising lessons learned on the road visiting and working with cheesemakers. PRESENTERS: Peter Dixon and Rachel Fritz Schaal make raw milk cheese with autochthonous cultures at Parish Hill Creamery, and offer consultations and workshops for artisan cheesemakers through Dairy Foods Consulting and Westminster Artisan Cheesemaking in Westminster West, Vermont.
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Earlier Event: April 7
Advanced Cheesemaking: Simplifying Difficult Cheeses
Later Event: April 5
Introduction to Cheesemaking: Milk to Make to Market