Passion and desire to expand America's palate for cheese!

Sterling College in partnership with the Cellars at Jasper Hill, VT 2018

Fundamentals of Artisan Cheese led by world-renowned master cheesemaker and educator Ivan Larcher including training and applications in:

• Animal husbandry and welfare, forage and feed, dairy production, and milk quality;
• Raw and pasteurised milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters;
• Hands-on and observational cheesemaking (particular attention paid to the artisanal production of lactic, hard, soft, and traditional brie cheeses); 
• Affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process (including sensory and tasting and defects and troubleshooting); and
• Sales and distribution, marketing and food safety.

Murray’s Cheese School, NY 2017

Cheesemonger Bootcamp certificate program, which included the following:

• A day in the life of a cheesemonger—learned to break down whole cheese wheels of various styles; portion, wrap, create cheese plates, as well as experiencing blind tasting and beverage pairings;
• The history and geography of cheese—learned how history, politics and religion have influenced cheesemaking and cheese styles;
• Introduction to milk chemistry and cheesemaking—explored the role that raw materials and technique play to shape the final product of cheese; and 
• Affinage—learned how affinage can alter the final outcome of the cheese and observed how through brushing, washing, patting, flipping and other methods, affinage changes the flavour, texture, appearance and durability of the cheese.