Do you need a Food Safety Plan? This workshop will give you the tools to build one that is FSMA (Food Safety Modernization Act) compliant and will satisfy a third-party audit as you grow!  Designed specifically for small scale, artisan cheese makers, this webinar includes realistic methods that are approachable to producers who have staffing and budget constraints.  

Rob Ralyea, Senior Extension Associate (Retired), Cornell of Agriculture and Life Sciences

With over 20 years of experience specializing in cheese production and safety, Robert has made a lasting impact on the cheese community and has been involved in the development & implementation of extension training programs, workshops, and written informational material related to dairy microbiology, production and quality control procedures.

Pete Messmer, Owner/Head Cheesemaker at Lively Run Dairy

Lively Run Dairy has been in operation since 1982 and is one of the longest operating commercial goat dairies in the country. Since becoming head cheesemaker in 2013, Pete has developed and expanded Lively Run’s product line to include hard aged goat milk and cow milk cheeses. Lively Run’s focus on quality has consistently won awards at the American Cheese Society’s annual competition.

The New York State Cheese Council (one of our sister organizations) is hosting this online event. $35 for New Mexico Cheese Guild Members with code: Guild35

Click here for tickets.