Are you ready to get serious about your Camembert?
Now’s the time (September 28-30th) and place (Oregon State University in Corvallis) to take a 3 day course with Neville McNaughton and Brian Richter:
Neville McNaughton has long been a favorite of ours, because although he is a “star” in the cheese world, he has always had time to answer any technical questions we have had. He has been in the cheese business for over 35 years, but for the last 9 years, he has run his own consulting business, CheezSorce, (cheezsorce.com) which specializes in setting up small to medium-sized cheesemaking operations.
Brenda McNaughton and Brian Richter planned the upcoming workshop. If you would like more information, you may call 314-647-5361 or e-mail Brenda at firstname.lastname@example.org. They are limiting the enrollment to 25.
Our table at the recent American Cheese Society’s annual conference was right across from the CheezSorce table, so we met some of their team:
Brian Richter will be teaching the Oregon workshop with Neville. He became a consultant after making the cheese for seven years for his own business, Oregon Gourmet Cheeses. He and his wife primarily made Camembert, Fromage Blanc and a washed rind cheese they called “Sublimity.” He was originally trained to make cheese in southeast Australia.
Brian Civitello consults mostly on the east coast, because he lives in Connecticut. He taught Mozzarella at one of the “hands on” workshops at the conference along with our own Cheese Queen, Ricki, and Paula Lambert (owner and founder of The Mozzarella Company).
In the FAQ section of the CheezSorce website, there is some good information for those of you who are dreaming about selling your cheese. These are just a few of the questions and answers;
Q: I am a dairy farmer, and have seen the growth of farmstead cheese operations. I am also tired of milk prices going up and down. Where do I start?
Q: I’m done with research where do I go to too finalize my proposal?