The Vermont Cheese
Council is dedicated to
the production and
advancement of
Vermont Cheese

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Events

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www.vtcheese.com

Cheesemaking Classes & Workshops

Westminster Artisan Cheesemaking

Hands-On Cheesemaking
with Peter Dixon of Dairy Foods Consulting

Developing a HACCP-Based Program for Small-Scale Cheesemakers
March 15-16
Affinage: Techniques, Microbes and Facilities
March 25-27
Introduction to Cheesemaking I
April 8-10
Introduction to Cheesemaking II
April 12-14
Advanced Cheesemaking: Soft-Ripened and Blue Cheeses
April 24-26

Click here for complete details and schedule of dates.

Cheesemaking with Jim Wallace

the 'Tech Guy' at www.cheesemaking.com

2013 Spring Schedule online now! Click here for workshop details.

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The Vermont Institute For Artisan Cheese Classes

April 1-4: Essential Principles and Practices of Cheesemaking
April 5: Quality and Chemistry of Milk
April 8-9: Cheese Chemistry
April 10: Food Safety and Artisan Cheesemaking: Essential Hygiene Practices and Programs
April 11: Sensory Evaluation course
April 29-May 1: Artisan Cheese practices: Blue cheeses
May 2-3: Facility construction
May 6-7: Affinage behind the scenes
May 8: Food Safety and Artisan Cheesemaking: Advance Risk Reduction Practices and Programs
May 9: Cheese Defects
May 10: Business planning for cheesemaker

Visit the VIAC website for more classes and complete details.

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In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, age, disability, religion, sex, and familial status. (Not all prohibited bases apply to all programs.) To file a complaint of discrimination, write USDA, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TDD).