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Sensory Evaluation of Cheese

Vermont Tech, Randolph Center
Randolph Center, VT

This intensive training combines practical hands-on exercises with technical lectures, making it very interesting and enjoyable but at the same time offering very valuable information to prevent making, selling or buying defective products. The training is also an unique opportunity to improve your food sensory skills and the understanding of cheese quality, from beginners and advanced cheesemakers, marketing and sales representatives, to quality managers, technicians, cheese mongers, chefs, and everyone else that would like to explore the fascinating world of cheese.

Cheesemakers are welcome to bring samples of their products for evaluation to get practical feedback from Dr. Almena-Aliste.

 

To register visit: http://www.vtc.edu/ag-course/sensory-evaluation-cheese