cheezsorce
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Best Practices for Cheesemaking March 1 & 2 2011TRANSCRIPT
Best practices for
Cheesemaking march 1 & 2
Designing a Cheese Plant that insures GMP and FDA safety requirements can be met.
q Cheesemaking Safety and Cheese Plant Design: $550.00q One Day – Cheese Plant Design that meets GMP and FDA requirements $300.00Tuition includes lunch and continental breakfast both days.
Ways to RegisterPhone {314} 517~4397 to register using Credit Card.
Ask for Cheese Workshop Registration.Fax your completed registration form, along with credit
card information, to {314} 647~5361, attention Cheese Workshop Registration.
Mail registration with payment to Cheese Workshop, at CheezSorce, L.L.C. / 4207 McCausland Ave. / St. Louis MO 63109 / Email: [email protected]
nearby accomodationsThe Three Stallion Inn, Randolph, VT, www.threestallioninn.com, or, Days Inn, Barre, VT, 802-476-6678.
RegistrationName:______________________________________Company:___________________________________Address:_____________________________________City: ________________State: _____Zip: ________________Phone:______________________________________Fax:________________________________________Email: _____________________________________
Payment methods__ Check payable to CheezSorce,L.L.C. __Disc __ MC __VisaCredit Card #:___________________________________________Exp.Date:_________ CDC code_______________Name on Card:_______________________________Signature:___________________________________Ask about Hotel discounts when you register!
RegistRation Conference organizers
Brenda McNaughtonCheezSorce LLC
Culture Sales/Customer Service4207 McCausland Avenue
St. Louis, MO 63109Tel: 314-517-4397Fax: 314-647-5361
our sponsorsVermont Farmstead Cheese
Qualtech Chr Hansen - Cultures
Dairy FabDairy Heritage
Rubber FabHanna
Workshop Location Vermont Technical College,
Randolph, VT 05060 (in the Red School House Building)
Vermont Farmstead Cheese Company is
the first community-owned farmstead dairy facility in Vermont. The company was
conceived and founded as a community based effort to preserve the rural way of life.
www.vermontfarmstead.com
Hosted by Vermont Farmstead
Cheese Company
www.vermontfarmstead.com
a cow/sheep/Goat to consumer look at cheese production
Designing a facility that meets the needs of Modern cheesemakers. times have changed, it’s not 1900 anymore. The public expectations are changing even where there is tolerance of deficiencies it is important to remember that fDa represents mainstream consumers.
Power Point Presentation, complimentary notes, a new appreciation of how Facility Design impacts the Cheesemaker’s ability to meet the needs of Food Safety
CheezSorce will donate a portion of the proceeds to the Cheese Guilds present based upon attendance requirements.
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neville mcnaughtonMcNaughton has been a cheese maker since 1974. He is a graduate of Massey University with a Diploma in Dairy Technology in Palmerston North New Zealand. He is experienced in Exotic Cheese Manufacture. An experienced Entrepreneur, McNaughton co-founded Kapiti Cheeses Ltd (New Zealand) in 1983. He established CheezSorce,LLC in 2001. He is a Dairy Business Innovation Center Contractor, a Board Member American Cheese Society, and Interna-tional and Domestic Cheese Judge.
Brian CivitelloCivitello has traveled extensively to study Italy’s diverse cheese making systems. His experiences with DOP cheese producers include Parmiggiano Reggiano, Gorgonzola and Tallegio. He has worked for industry greats like Rogue Creamery and Calabro Cheese netting 7 top 3 finishes in national competitions in just 3 years. He holds degrees in Resource Economics and Agribusiness Management from the University of Connecticut. He consults for CheezSorce.
Best Practices for CheesemakingGood practices produce good results!
March 1 & 2, 2011