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The Art and Science of Cheese Making

Artisan cheese marker Ruth Klahsenw was front and centre for this learning session at BioFoodTech in Charlottetown during the recently three-day Art and Science of Cheese Making workshop.

“This is really cheese 101 . . . ,” says Art Hill, professor and chair of the Department of Food Science at the University of Guelph in Ontario, who presented classroom sessions, along with artisan cheese maker Ruth Klahsen of Monforte Dairy in Stratford, Ont.

The impetus for the workshop was to demystify the process for potential cheese makers in P.E.I. and encourage them to enter the field.

BioFoodTech contacted the Canadian Dairy Commission and the two forged a partnership to present the three-day workshop to encourage Islanders to join in on what is an up-and-coming industry.

“Quebec has hundreds of small cheese makers that have a relatively small volume of product going into the marketplace, but it’s great for tourism to have a multiplicity of different products available. That’s what draws people who are really interested in food and food tourism,” says Jim Smith, executive director of BioFoodTech.

via Say cheese! – Entertainment – The Guardian.

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2 comments on “The Art and Science of Cheese Making

  1. How do I find out about this stuff ahead of time??? I’m 4 hours away, I would’ve gone!!!!!!! PS- Love your blog!!

    • It can be a challenge if you’re not in a groups immediate sphere. I suggest calling up the presenter and ask how you can get future notices of similar events.
      Facebook can be handy for this too. Thanks!

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