Fundamentals of Artisan Cheese is an intensive nine-day program for aspiring and practicing cheesemakers. Offered in partnership with the Cellars at Jasper Hill and led by world-renowned master cheesemaker and educator Ivan Larcher, this course provides students with the practical and scientific knowledge needed to create exquisite small-scale artisan cheese.
Advanced Cheesemaking is designed for cheesemakers who have or work for small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality. The focus is on making, aging, and controlling quality, and the session will revolve around hands-on cheesemaking and thorough discussion.
Cost is $1200 for six day workshop. Participants are invited to bring cheeses for tasting and group evaluation.
This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. For availability contact Rachel at 802.387.4041 or email westminsterartisan@gmail.com Registration information and policies can be found here.
This three-day workshop will explore the craft of cheesemaking, ripening, and grading cheese for sale, viewing the process from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice. Topics include:
Participants are encouraged to bring cheeses for tasting and evaluation.
This session will be held in Westminster, VT. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com Registration information and policies can be found here.
This 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design.
This session will be held in Westminster, VT. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com Registration information and policies can be found here.
This 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design.
This session will be held in Westminster, VT. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com Registration information and policies can be found here.
Topics include: […]
Peter Dixon and Westminster Artisan Cheesemaking present Introduction to Cheesemaking
Go beyond the basics of cheesemaking with these intensive sessions. For 6 days, the focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.
• The Blues: Soft-Ripened to Stilton April 11-12
• Bloomy and Washed Rind April 13-14
• Alpine & Grana April 15-16
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercialcheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality. Participants are invited to bring cheeses for tasting and evaluation.
Complete details can be found here.
This session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com Registration information and policies can be found here.
This workshop will explore the craft of cheesemaking, ripening, and grading cheese for sale, viewing the process from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice. Participants are encouraged to bring cheeses for tasting and evaluation.
Complete details can be found here.
This session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com Registration information and policies can be found here.
Peter Dixon and Westminster Artisan Cheesemaking present Introduction to Cheesemaking
This 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design.
Complete details can be found here.
This session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com Registration information and policies can be found here.
We all know that cheese is a living entity with a continuous cycle of microbiotic life assisting in the transformation of milk into great cheeses. The Vermont Cheese Council is proud to present Dave Potter of Dairy Connection and Margaret Peters-Morris of Glengarry Fine Cheese in a winter workshop focused on Cheese Cultures. The workshop will provide a greater understanding of the role of cultures in the development of cheese flavors, textures, aroma and rind throughout its aging process. Attendees should leave the workshop with enhanced skills in working with cultures to create distinctive cheeses.
