This CACG hosted class will be an introduction to basic microbiology techniques and options for milk quality and environmental sampling for the small scale cheesemaker. The class will include a 1 hour lab session on basic micro techniques and the use of 3M Petrifilms, compare "do it yourself" vs commercial laboratory pros and cons, and cover start-up costs and options.

The class will take place at the College of Marin, Indian Valley Campus (Novato, CA), Building 3, Room 154. The cost is $25 for CACG Members, $35 non-members. This class is limited to 30 attendees, and first priority will be given to CACG Cheesemakers.

RSVP to Dave Dalton
Photo by Skånska Matupplevelser