Professional Cheesemaking Workshop
– In conjunction with the American Dairy Goat Association
National Convention – Held October 15-22nd in
Grand Rapids Michigan at the Crowne Plaza Hotel Grand
Rapids.
This is a unique opportunity to learn
from one of the leading consultants in the cheese industry!
Neville McNaughton, founder of Cheezsorce has over 35+ years
of experience in the dairy industry. He is an international
cheese judge and provides consulting services for the design
and set up of small and medium sized dairy manufacturing
operations. For more information on his vast credentials go
to
www.cheezsorce.com.
What you will get from this class:
If you are not commercially making cheese, but you want to,
Neville will give you the information you need to turn your
dream into reality. His emphasis is on the details that
affect the quality of your product. If you are making
cheese, he will give you the tools to change your product
from good cheese to excellent cheese that demands premium
prices.
DAY 1, Wednesday, October 19, 2011.
“Going Commercial – Building a Cheese Plant from the Ground
Up” (at the hotel) The Lead Presenter: Neville
McNaughton will give a comprehensive look at planning for a
goat milk cheese operation beginning with product choices
and how they will affect plant design, building material and
equipment choices. The discussion will include development
of a financial model in a spreadsheet format that will cover
start-up costs, cash flow assumptions and projected
profitability over a three year period.
Day 2 – Thursday, October 20, 2011.“Cheesemaking
Demonstration of Key Cheeses with Seminar Support”
Location: MSU Dairy Plant Lead Presenter: Neville
McNaughton, CheezSorce
This day includes
transportation to and from the MSU Dairy Plant, breakfast,
lunch, snacks and the Evening Wine and Cheese Reception.
Both soft and hard cheese manufacture will be demonstrated
using the pilot scale and small, commercial equipment in the
MSU Dairy Plant. Students will have the opportunity to
participate in the cheesemaking process whenever possible.
The schedule at the plant will have a hands on demonstration
of the characteristics of lactic curds; including
cutting/dripping/draining and sensory evaluation. The
morning will include the making of Camembert, Gouda and
Feta. The afternoon will conclude the morning activities and
examine the flavoring and packaging of lactic cheeses. There
will be Mini-seminars for making high quality cheese,
including topics such as “Milk Harvesting :Ensuring the
highest quality milk” and “Culture Selection: Making the
best cheese with goat milk”. Good Manufacturing Practices
are followed in the MSU Dairy Plant. Lab coats and hairnets
will be provided. Appropriate attire will include
closed-toe, water-resistant shoes, slacks and no shedding
fabrics.
Price for Day 1 and Day 2 - $200 in
addition to daily registration fees ($280 total);
registration limited to 25 participants.
To register for this Cheesemaking
workshop, go to the American Dairy Goat Association web site
(www.adga.org),
find the Convention logo on the right hand side and click on
online convention entry. This class will fill up
fast, so register today!
There are many other seminars
throughout the week which would help anyone interested in
producing quality goat milk. To view the rest of the
programs for the American Dairy Goat Association Convention,
click on the host website.
