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Join us on Sunday, July 20th at Beautiful Shelburne Farms

Tickets are on sale now!

If you love local food, or just love to eat, then
for our
13th Annual Flavors of the Valley!

Sunday, April 13 2014 11am - 3pm
at Hartford High School
The Upper Valley's premier tasting event for locally grown foods.

Cheesemaking Classes & Workshops


Essential Principles and Practices of Cheesemaking

July 9- July 13, 8:30 -4:30PM

Vermont Technical College- Randolph Center Campus

Through grant funding from the US Department of Labor the Institute for Applied Agriculture and Food Systems was able to lower the cost for this course to reflect a new price for students. 


This five-day workshop is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheesemaking milk. The second part describes the principles of cheesemaking and the different families of cheese and also includes comprehensive hands-on demonstrations in making three different cheese styles: a fresh acid-coagulated soft cheese, a bloomy rind variety, and a semi-hard cheese. The last section of the program focuses on how to monitor and control the fundamental factors driving the quality of the product.

The program will be led by Dr. Montserrat Almena-Aliste, an expert in the world of cheese and cheese technology. The cheesemaking exercises will be performed by Canadian master cheesemaker Marie-Chantal Houde at the facilities of Neighborly Farms, an organic Vermont farm producing award-winning cheeses. At the end of the program students will also have a private tour of Neighborly Farms from owner Linda Dimmick, and learn about the main challenges and rewards of farming and cheesemaking.

Click here for complete details and registration information.


Westminster Artisan Cheesemaking

Hands-On Cheesemaking
with Peter Dixon of Dairy Foods Consulting



Click here for complete details and schedule of dates.

Cornell University Department of Food Science
Dairy Foods Certificate Program

Cornell Dairy Foods Extension is now offering curriculum based certificates in the areas of fluid milk processing for quality & safety; yogurt & fermented dairy foods; and cheese manufacture. Required courses for the certificate programs are listed in the Extension Calendar along with other training and meeting opportunities.

Sterling College

and the Cellars at Jasper Hill

with Ivan Larcher

Artisan Cheese Program
May 27 - June 6

Application Deadline: April 25, 2014


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