Regional Cheese Related Events

Events

July 25, 2010
Vermont Cheesemaker's Festival
Shelburne Farms, Coach Barn, Shelburne, Vermont

Vermont is the premium artisanal cheese state with the highest number of cheesemakers per capita: over 40 of them! We invite you to experience our passion for making fine cheeses, taste local and fresh foods, and meet the artisans who make them. Spend a high summer day along the shores of Lake Champlain at the historic Shelburne Farms Coach Barn sampling, buying, learning, and networking. Come and celebrate the season.

www.vtcheesefest.com

September 19. 2010
Plymouth Cheese & Harvest Festival. 
Plymouth Notch, Vermont
Celebrate the bounties of the harvest and the award-winning world of Vermont-made cheese!  Cheese sampling by members of the Vermont Cheese Council and guided tours of the Plymouth Cheese Factory; wagon rides, historic farm & craft demonstrations, cheese recipe contest, barbecue, and other activities for the entire family.  10:00 AM - 4:00 PM.

Cheesemaking Classes

Cheesemaking with Peter Dixon
Consider Bardwell Farm, West Pawlet

June 8-9, 2010. Beginners Class Cheesemaking and starting an artisan cheese business. Topics include: starting up a creamery; properties of sheep, cow, and goat milk, and their use in cheese making; use of starter cultures and rennet: making lactic curd cheeses (Chevre) and Tomme from goat and cow milk; cheese brining; cheese ripening; and financial and marketing information.

July 6-7, 2010. Mediterranean Cheeses Two days of cheesemaking where class participants will make Feta, Mozzarella, Ricotta, and Corsican basket cheese from goat and cow milk. Topics include: properties of sheep, cow, and goat milk, and their use in cheese making; use of starter cultures and rennet; cheese brining; and cheese ripening.

August 17-18, 2010. Beginners Class Cheesemaking and starting an artisan cheese business. Topics include: starting up a creamery; properties of sheep, cow, and goat milk, and their use in cheese making; use of starter cultures and rennet: making lactic curd cheeses (Chevre) and Tomme from goat and cow milk; cheese brining; cheese ripening; and financial and marketing information.

September 7-8, 2010. Cheesemaking & Affinage Techniques, microbes and facilities. Exploring the craft of cheese making and ripening. On day one we will make a tomme cheese. On day two we will follow the steps for ripening this cheese and many others. The focus will be on ripening cultures, bio-reactions, affinage techniques, quality control, and how to design and construct facilities for ripening many types of cheese.

Learn more about these classes...

The Vermont Institute For Artisan Cheese Classes

May 24 - 26, 2010
Summer Cheese School:
Essential Principles and Practices of Cheesemaking

May 27, 2010
Hygiene and Food Safety in Cheesemaking

May 28, 2010
Quality and Chemistry of Milk

June 7-8, 2010
Summer Cheese School:Cheese Chemistry

June 9, 2010
Starter Cultures

June 10, 2010
Basic Sensory Evaluation

June 21-23, 2010
Summer Cheese School: Essential Principles and Practices of Cheesemaking

June 24, 2010
Hygiene and Food Safety in Cheesemaking

June 25, 2010
Quality and Chemistry of Milk

June 28-29, 2010
Summer Cheese School: Cheese Chemistry

June 30, 2010
Starter Cultures

See their website for many more classes