2021 ARTISAN CHEESEMAKERS WINTER CONFERENCE

In this presentation we will look into the diversity of microbes that can be found on bloomy, washed, and natural rind cheeses. In particular, we will discuss findings related to how to control this diversity (environmental changes, starter cultures, etc.) and tips for identifying and fixing defects of cheese rinds (unwanted molds, unstable rinds, strange pigments/textures).

Are you ready for happy hour?? In Vermont during the winter, folks who ski (or snowshoe ... or just like social hours) also often like the apres-ski (for the non-skiers: these are social activities and entertainment that follow a day of skiing!). We’re taking that concept and rolling with it! Start pondering this now: How you are going to make your happy hour delicious and comfy so that you can sit back and enjoy Ben’s talk and have a chance to ask him your big mold, bacteria, and other microbe questions! What are you going to bring to this talk??? Perhaps a happy hour hot cocoa (with whipped cream or whiskey?)? Beer or wine and cheese? Maybe a comfy fondue to snack on? Get cozy with us as we wrap up our day with this deep dive into microbes!