Advanced Cheesemaking with Peter Dixon
Hidden Hills Jerseys - Everett, Bedford County
Tuesday—Thursday, August 18-20
9:00am - 5:00pm each day
$300 PASA members, $375 all others. Lunch and handouts will be provided. Registration is limited to 20.
This practicum is designed for established cheesemakers who are already making cheeses and want to improve and expand their skills and product line. Together we'll determine the varieties of cheeses to be made during the three days. The agenda will be flexible and organized first around a few key lectures on cheesemaking technology. Discussion will include: how to choose starters and ripening cultures for different cheeses, cheese chemistry and groupings based on common characteristics, facility design, conditions and techniques for successful affinage, ripening biology, equipment, business operations, and marketing. Take advantage of this hands-on opportunity to practice making cheeses guided by a true professional. A facilitated tasting one afternoon will provide an opportunity to get constructive feedback on your existing cheeses as well as a chance to sample and critique classmates' cheeses.
Peter Dixon, a dairy foods consultant and cheesemaker from Westminster, Vermont, has extensive experience establishing small-scale cheesemaking facilities and developing recipes and techniques. Raised on a dairy farm, Peter trained with traditional French and European cheesemakers. He made soft-ripened type cheeses for his family's Guilford Cheese Company, and currently he makes cheese at Consider Bardwell Farm as well as training northeastern artisan cheesemakers in food safety planning, sampling, and testing.
Our hosts Lori Sollenberger and Rex Knepp of Hidden Hills Dairy, LLC, make eight varieties of raw milk farmstead cheeses on their licensed, 2nd generation dairy farm. Milking a herd of grass-fed Jersey cows, Hidden Hills sells their artisan cheeses both online and at farmers markets.
Agenda:
Day One:
Lecture on Milk Properties and Seasonal Cheesemaking
Lecture on Making Double and Triple Cream cheeses and Cultures
Break
Making Brie and Camembert or Munster Cheese from cow milk
Lunch
Continue making cow milk cheese and start Lactic cheese from goat milk
Break
Lecture on ripening cultures
Day Two:
Salting cheeses
Lecture on Tomme and Mediterranean style cheeses
Break
Making Tomme from cow milk and Sardo-style hard cheese from goat milk
Lunch
Continue making cheese
Break
Drying room treatment of soft-ripened cheeses
Making brines
Day Three:
Brining cheese
Lecture on Building Cheese Ripening Cellars and Caves
Break
Lecture on Affinage Techniques
Lunch
Lecture on Quality Control for the Cheese Business
Break
Cheese Grading and Tasting
Lodging Options
Holiday Inn Express 735-7666
Quality Inn Breeze Manor 735-4311 outdoor pool
Ramada Inn 735-4005 indoor pool, attached restaurant
Best Western Plaza Motor Lodge 735-4352 Hardee’s next door
Wiltshire Motel 735-4361 budget
Traveler’s Rest 652-6263 between Everett and Breezewood, restaurant
Hideaway Campground 735-3605 tent and camper sites 1.25 miles from our place
Directions to Hidden Hills Dairy:
Do not follow Mapquest directions. They will send you over a covered bridge that burned in 1988, or on a road that fords a 30 foot wide stream!
From west: Take Route 30 east out of Bedford approximately 8 miles to Everett, following Business Route 30 into Everett. In Everett turn right at second light following Route 26 south. Go 1.25 miles and bear left on to Winding Ridge Road. Travel 1.25 miles to second end of Ritchey Road and turn left on to Ritchey Road/SR 1006. Go ½ mile and turn left in to driveway (1980 Ritchey Rd.).
From north: Follow Route 26 to Everett. At first light turn left. At next light turn right (still on Route 26 south) Continue directions as above.
From east: From the Breezewood exit of PA Turnpike, follow Route 30 west towards Everett. At last traffic light, turn left onto S. Breezewood Rd. (as if going to McDonald’s) Go 0.2 mi., turn right onto E. Mattie Rd. Go 2.6 mi. At “T” go straight through onto Pointer Rd. Go another 2.8 mi. At “T” turn left onto Ritchey Rd. At “Y” bear right (still on Ritchey Rd.) Driveway is about 0.2 mi on right (1980 Ritchey Rd.)
From south: Follow Interstate 70 West to Crystal Spring exit. At end of exit ramp, turn right. Go 0.1 mile, turn right on to S Breezewood Rd. (toward Gapsville.) Go1.3 mi. and turn left on to Oak Grove Rd. Go 0.2 mi. and bear right (almost straight) on to Brush Creek Rd. Go 1.5 mi and cross intersection (slight right) on to E Mattie Rd. Go 1.5 mi. and at “T” (no stop sign) turn left on to Pointer Rd. Go another 2.8 mi. At “T” turn left onto Ritchey Rd. Go 0.2 mi and turn right in to lane (1980 Ritchey Rd.)
