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News Contact:
Cathy Summa-Wolfe
, Director
Communications & Community Relations

Artisan Cheese Guild Launches Sell-Out Seminar at IVC

Cheesemakers hope it is first in series of COM epicurean courses

KENTFIELD, Calif.—June 9, 2008—Marking an auspicious beginning for a new epicurean partnership in a growing industry, College of Marin Indian Valley Campus’ first cheesemaking seminar scheduled for mid-June has drawn a sold-out crowd.

The “Cheese Ripening and Aging Environments” seminar features Master Cheesemaker Marc Druart from the Vermont Institute of Artisan Cheese. Thirty students paid $75 each to attend the all-day class to be held June 12 on the COM Indian Valley Campus in Novato.

“The college is delighted to provide new professional growth opportunities at Indian Valley Campus to advance local industries,” said Superintendent/President Dr. Frances L. White. “We look forward to working together with the California Artisan Cheese Guild to provide ongoing learning opportunities in this regional specialty."

Druart will unveil the mysterious process of cheese aging, and how to select ripening cultures for aging, as well as particular yeast, molds and bacteria for different cheese varieties. The class will focus on the development of three different styles of rinds: a geotrichum rind, a washed Morbier style rind and a natural Tomme rind. The class will also discuss environmental requirements for aging cheese and maintaining aging rooms.

Druart received his Brevet de Technicien Superieur from the National Dairy School of Poligny in France in 2000. He has since worked for various cheese and dairy companies in the U.K., New Zealand, and the U.S.

"We’re so grateful to Dr. White for allowing this inaugural event to take place at College of Marin,” said Lynne Devereux, founding president of the California Artisan Cheese Guild. The mission of the Guild is to encourage a California cheesemaking community by supporting ongoing education of producers and consumers, sharing resources, and celebrating the art and dedication to quality cheese. “Our membership is enthusiastic about building a much-needed educational program.

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