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n o i t a r t Regis q Cheesemaking Safety and Cheese Plant Design: $550.00 q One Day – Cheese Plant Design that meets GMP and FDA requirements $300.00 Tuition includes lunch and continental breakfast both days.

Ways to Register Phone {314} 517~4397 to register using Credit Card. Ask for Cheese Workshop Registration. Fax your completed registration form, along with credit card information, to {314} 647~5361, attention Cheese Workshop Registration. Mail registration with payment to Cheese Workshop, at CheezSorce, L.L.C. / 4207 McCausland Ave. / St. Louis MO 63109 / Email:

Nearby Accomodations The Three Stallion Inn, Randolph, VT,, or, Days Inn, Barre, VT, 802-476-6678.

Registration Name:______________________________________ Company:___________________________________ Address:_____________________________________ City: ________________State: _____ Zip: ________________ Phone:______________________________________ Fax:________________________________________ Email: _____________________________________

Payment Methods __ Check payable to CheezSorce,L.L.C. __Disc __ MC __Visa Credit Card #: ___________________________________________ Exp.Date:_________ CDC code_______________ Name on Card:_______________________________ Signature:___________________________________ Ask about Hotel discounts when you register!

Conference Organizers Brenda McNaughton

CheezSorce LLC Culture Sales/Customer Service 4207 McCausland Avenue St. Louis, MO 63109 Tel: 314-517-4397 Fax: 314-647-5361

Our Sponsors

Vermont Farmstead Cheese Qualtech Chr Hansen - Cultures Dairy Fab Dairy Heritage Rubber Fab Hanna

Workshop Location

Vermont Technical College, Randolph, VT 05060 (in the Red School House Building) Vermont Farmstead Cheese Company is the first community-owned farmstead dairy facility in Vermont. The company was conceived and founded as a community based effort to preserve the rural way of life.

B e s t p r ac t i c e s f o r

Cheesemaking March 1 & 2

Designing a Cheese Plant that insures GMP and FDA safety requirements can be met. Hosted by Vermont Farmstead Cheese Company

Good practices produce good results! March 1 & 2, 2011

Neville McNaughton A Cow/Sheep/Goat to Consumer look at Cheese Production

Designing a Facility that meets the needs of Modern Cheesemakers. Times have changed, it’s not 1900 anymore. The public expectations are changing even where there is tolerance of deficiencies it is important to remember that FDA represents mainstream consumers.

Power Point Presentation, complimentary notes, a new appreciation of how Facility Design impacts the Cheesemaker’s ability to meet the needs of Food Safety CheezSorce will donate a portion of the proceeds to the Cheese Guilds present based upon attendance requirements.

~ Instructors ~

Best Practices for Cheesemaking

McNaughton has been a cheese maker since 1974. He is a graduate of Massey University with a Diploma in Dairy Technology in Palmerston North New Zealand. He is experienced in Exotic Cheese Manufacture. An experienced Entrepreneur, McNaughton co-founded Kapiti Cheeses Ltd (New Zealand) in 1983. He established CheezSorce,LLC in 2001. He is a Dairy Business Innovation Center Contractor, a Board Member American Cheese Society, and International and Domestic Cheese Judge.

Brian Civitello Civitello has traveled extensively to study Italy’s diverse cheese making systems. His experiences with DOP cheese producers include Parmiggiano Reggiano, Gorgonzola and Tallegio. He has worked for industry greats like Rogue Creamery and Calabro Cheese netting 7 top 3 finishes in national competitions in just 3 years. He holds degrees in Resource Economics and Agribusiness Management from the University of Connecticut. He consults for CheezSorce.


Best Practices for Cheesemaking March 1 & 2 2011

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