This one-day workshop will provide key information on food safety specifically designed for artisan/farmstead cheesemakers.

• Review key aspects of micro-organisms most relevant to cheese safety.
• Learn best practices to maintain, monitor, and control cheesemaking operations to manage food safety concerns.
• Hear about case studies to highlight specific practices important for artisian cheesemaking operations.

Instructed By:

Dennis D'Amico, Ph.D. - formerly of Vermont Institute for Artisian Cheese

Open to all artisan & farmstead cheesemakers in Iowa and Minnesota