Technical Assistance for Cheese Curing for Farmstead Cheesemakers
What has been done:
With the help of Cheese Affineur Beth Carleson, 10 site visits were made during the month of November. With individual producers, information was shared, collected and pictures were taken.
Topics of discussion were, aging areas and physical characteristics as well as problem areas and suggestions for improvement.
Continued work to be done: a follow-up call to the producers who already visited, further site visits (hopefully an additional 10 or so) and a culminating with a presentation of our findings in the fall of 2003 at the Vermont Technical College.
Impacts and Contributions/Outcomes
Burlington, VT 05405