Save the Date!
Cheesemaking Classes & Workshops
Westminster Artisan Cheesemaking
with Peter Dixon of Dairy Foods Consulting
Developing a HACCP-Based Program for Small-Scale Cheesemakers
Affinage: Techniques, Microbes and Facilities
Introduction to Cheesemaking I
Introduction to Cheesemaking II
Advanced Cheesemaking: Soft-Ripened and Blue Cheeses
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.
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.