We’re delighted to have two important cheesemaker education classes coming up in April – read on for more details.
Reverse Engineering and Troubleshooting Cheese
2-Day Class with Peter Dixon
Date: April 22-23, 2016
Location: Tomales Farmstead Creamery, Tomales, CA
Cheesemakers, is there a cheese you love — and would love to make — but aren’t sure how? Does your creamery set-up enable you to make the style of cheese your heart desires, or could it use some tweaking? Join Peter Dixon for a seminar exploring the reverse engineering of cheese and deepen your understanding of how particular cheeses are made and the different routes you can take to get there. Peter will dive deeply into 6 specific styles of cheese and, working backward, will explore how milk type, creamery set-up, make process, batch size, culture, and rennet all work together to influence the final product.
Is your ideal cheese slightly different than what comes out of the vat? Day 2 will focus on troubleshooting and exploring the flaws and defects that may arise during cheesemaking. Learn about the root causes of these flaws and defects and how to address them. Bring one of your own cheeses to class on Saturday for group evaluation.
Peter Dixon is a dairy foods consultant and artisan cheesemaker who has been making cheese for over 30 years and consulting for 20. His work is guided by the demonstrable connection between risk reduction practices and high quality cheese and dairy foods. In 2013, Peter started Parish Hill Creamery, a small seasonal cheese business where he produces handmade, raw cheese with his wife Rachel and her sister Alex Schaal.
Tickets for this 2-day class are available HERE. The fee includes all class materials, morning coffee, and lunch.
CACG Member Price: $300
Non-Member Price: $350
**Registration Deadline in Monday, April 4**
HACCP/HARPC Workshop for Dairy Producers
Date: April 7-8, 2016
Location: Tomales Bay Foods Warehouse – 2080 Lakeview Hwy, Petaluma, CA
Guild member Redwood Hill Farm hosts Allen Sayler from the Center for Food Safety and Regulatory Solutions (www.cfsrs.com) for two days of food safety fun on Thursday, April 7 and Friday, April 8, 2016.
Did you know that with the new food safety requirements under FSMA, more and more distributors and retailers have stricter requirements for food safety? A well-trained HACCP team is just one piece of this puzzle. Anyone whose HACCP certification or training is more than 2-3 years old is urged to retrain to stay up to date with the latest regulations and regulatory environment.
Allen Sayler works with companies from all over the country, and brings unique perspective and insider knowledge from having formerly worked at the FDA. Having his expertise available is an opportunity not-to-be-missed.
* DAY 1 (April 7, 2016 ): 8:00 am to 4:30 pm: HACCP/HARPC Training
* DAY 2 (April 8, 2016): 8:00 a.m. to 4:30 p.m.: HACCP/HARPC Training continues
This workshop is designed for dairy products plant managers, dairy products plant employees, and any other food processing workers. Attendees will be provided with a complete training and reference manual that includes model forms and written programs. Attendees are encouraged to bring current copies of their HACCP plans and a smart phone, tablet or laptop computer for participation in some of the class exercises. This workshop is certified under the International HACCP Alliance (IHA) and is designed to meet the training requirements established for the NCIMS Grade A HARPC program, USDA inspection program (FSIS), as well as the Food Safety Modernization Acts “Preventive Controls”, the Food and Drug Administration’s (FDA’s) Juice HACCP regulation and Private Third Party Certification Programs such as Safe Quality Food (SQF), British Retail Consortium (BRC), International Food System (IFS) and Food Safety System Certification 22000 (FSSC22000).
- Learn the HACCP/HARPC Terminology
- List examples of the Prerequisite Programs
- Identify examples of Prerequisite Shortcomings
- Learn the Five Preliminary Steps to begin process of developing an HACCP/HARPC plan.
- Apply the Seven Principles of HACCP
- Conduct a proper Hazard Analysis using a hazard matrix
Class will be limited to 25 participants. Class fee of $325 includes two days of instruction, handout materials, plus coffee and lunch service on both days. Anyone is welcome to attend. Tickets are available HERE.