STERLING COLLEGE ARTISAN CHEESE PROGRAM
2016 Course Descriptions
Sterling College and Cellars at Jasper Hill, with the Center for an Agricultural Economy collaborate to offer a series of classes in cheesemaking lead by renowned, French master cheesemaker and educator, Ivan Larcher. These classes are designed to provide students with the practical and scientific knowledge involved in creating small-scale artisan cheese.
January 25 - February 5, 2016. Cheese 1: Fundamentals of Artisan Cheesemaking. Fundamentals of Cheesemaking is an intermediate level, ten day course covering the theory and science of Cheesemaking, from milk to maturation. Students learn the full process of cheesemaking, from milk production, lactic technology, coagulants, salting, tasting, ripening, and cheese quality. The experience includes hands on cheesemaking and a tour of the farm and Cellars at Jasper Hill where students further explore quality, food safety, and the business of cheese.
Course enrollment is currently full. To be added to the wait list, please contact Sterling College via the link below.
Check back soon - more courses will be posted shortly...