Grass-Fed Sensory Workshop: Exploring Flavor from Pasture to Plate

Discover how grazing practices influence the flavor of grass-fed dairy products in this interactive workshop.
About this Event

Join Roy Desrochers, sensory analysis specialist with the University of Vermont Extension Northwest Crops and Soils Program, for an engaging, hands-on workshop exploring the unique flavors of grass-fed dairy products. Participants will learn the fundamentals of descriptive sensory analysis, taste and evaluate a variety of grass-fed milk and cheeses, and discover how grazing management, forage quality, and production practices influence flavor. Roy will also share findings from UVM Extension's grass-fed dairy research, offering valuable insights for farmers, cheesemakers, and anyone interested in producing and appreciating high-quality grass-fed products.

Agenda

🕑: 12:00 PM - 01:00 PM
Basics of Sensory
🕑: 12:30 PM - 01:00 PM
Flavors of Products: Grass-fed Milk
🕑: 01:30 PM - 02:00 PM
Flavors of Products: Grass-fed Cheese
🕑: 02:00 PM - 02:30 PM
Flavors of Products: Grass-fed Yogurt
🕑: 02:30 PM - 03:30 PM
Marketing Product Flavor Quality
🕑: 03:30 PM - 04:00 PM
Tasting Participant Products