As cheesemakers, we’re always tasting our cheese (it’s one of the major perks!) but it can be hard to capture the info that our taste buds are telling us. In this workshop, we’ll discuss how to develop a simple and effective tasting and grading program for your small creamery. We will discuss when and how to taste your cheese throughout the aging process and how to take that information back to the vat. We will also talk about the common sensory defects found in cheese, the importance of shelf-life sampling, and of course we’ll taste some cheese!