Understanding Cheese Quality: Evaluating &Describing Cheese to Develop & Amend Recipes
Rachel Schaal & Peter Dixon, Parish Hill Creamery
See, taste, and smell to describe cheese and find positive attributes and flaws. Then use this information to develop and/or alter recipes to produce the highest quality cheese. Participants will evaluate their cheeses and create descriptions. This will be followed by a discussion of how to use this information to improve cheese quality.
Underwriter thanks to Dairy Heritage by Agri-Service LLC.