Essential Principles of Cheese Making
Norwich Dairy & Creamery 124 Admin Drive, Randolph Center, VT, United StatesThis five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheese making milk. The second part describes the principles of cheese making 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 training focuses on how to monitor and control the fundamental factors driving the quality of the product..
Sensory Evaluation of Cheese
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesOne of the main factors driving consumer choice is the sensory quality of the final product. This one-day training will provide you with the fundamental tools to control and define the sensory quality of cheese, offering basic sensory training to describe and record the sensory characteristics of your cheese, as well as resourceful information and quality control systems to prevent defects in cheese. This intensive training combines practical hands-on exercises with technical lectures, making it very interesting and enjoyable but at the same time offering very valuable information to prevent making, selling or buying defective products. The training is also an unique opportunity to improve your food sensory skills and the understanding of cheese quality, from beginners and advanced cheese makers, marketing and sales representatives, to quality managers, technicians, cheese mongers, chefs, and everyone else that would like to explore the fascinating world of cheese. Cheese makers are welcome to bring samples of their products for evaluation to get practical feedback from Dr. Almena-Aliste.
Reinventing the Wheel
Shelburne Farms 1611 Harbor Road, Shelburne, VT, United StatesIn little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world—not just in France, but also in the United States, England, and Australia—enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel. Instructors: Bronwen Percival is the cheese buyer at Neal’s Yard Dairy in London. She initiated the biennial Science of Artisan Cheese Conference and is cofounder of the website microbialfoods.org. In addition to serving on the editorial board of the Oxford Companion to Cheese, she recently edited an English translation of the leading French textbook on raw-milk microbiology for cheesemakers. Francis Percival writes on food and wine for The World of Fine Wine and was named Louis Roederer International Wine Columnist of the Year in 2013 and Pio Cesare Wine and Food Writer of the Year 2015. His work has also appeared in Culture, Decanter, Saveur, and the Financial Times. Together with Bronwen, he cofounded the London Gastronomy Seminars.
The Art of Natural Cheesemaking with David Asher
Sterling College Craftsbury, VT, United States“The Art of Natural Cheesemaking” offers a well-rounded understanding of the opportunities available to safely and deliciously create value-added dairy products ecologically and without reliance on manufactured cultures. We will prepare many styles of cheese and study the stages of their evolution, gaining insight into how an array of cheeses can evolve from the very same milk, with the same culture, and the same rennet. Register at: https://sterlingcollege.edu/course/art-natural-cheesemaking/
The Fundamentals of Artisan Cheese Making
Sterling College Craftsbury, VT, United StatesFundamentals 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.
Introduction to Cheesemaking with Peter Dixon
Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United StatesThis 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.
Affinage: Techniques, Microbes and Facilities
Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United StatesThis 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: Selection and Use of Ripening Cultures Bio-reactions between Microbes, Enzymes, and Cheese Components Affinage Techniques including Bloomy rind, Washed rind, Blue, Alpine, Grana, and Tomme Cheeses Cheese Grading and Quality Control, and Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms 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.
Advanced Cheesemaking with Peter Dixon
Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United StatesAdvanced 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. Advanced sessions elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants. 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.
Vermont Cheese Council Board Meeting
Provisions International 42 N. Main Street, White River Junction, United StatesFood Safety Plan Workshop
Provisions International 42 N. Main Street, White River Junction, United StatesFood Safety Plan Workshop
Shelburne Farms 1611 Harbor Road, Shelburne, VT, United StatesThe Fundamentals of Artisan Cheese with Ivan Larcher
Sterling College Craftsbury, VT, United States
Introduction to Traditional Cheesemaking with Peter Dixon
Sterling College Craftsbury, VT, United StatesArtisanal Cheesemaking: The Vermont Experience
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesThe Essential Principles of Cheesemaking
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesSanta Visits Boston Post Dairy
Boston Post Dairy 2061 Sampsonville Road, Enosburg Falls, VT, United StatesEssential Principles & Practices of Cheesemaking
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesEducation Day
The Coach Barn at Shelburne Farms 1611 Harbor Road, Shelburne, VT, United States
11th Annual Vermont Cheesemakers Festival
The Coach Barn at Shelburne Farms 1611 Harbor Road, Shelburne, VT, United States
Let’s Chat Cheddar (Virtual Talk, Order & Get Cheese in Burlington, VT)
Online/VirtualThere’s a new face on the counter in Burlington, and we can’t wait for you to meet him! Join cheesemonger Emma live on Tuesday May 5th at 6PM EST as she introduces our new Dedalus Market Manager, Rich Morillo. We’re going to make things even cheesier with a guest appearance by Shelburne Farms Cheese Sales Manager, Tom Perry, as he joins us to chat all things cheddar. […]
Scardello Cheese – Virtual Vermont Cheese (Virtual Tasting – Order & Pick Up Tasting Plate in Dallas, Texas)
Online/VirtualFor our cheese loving friends in Dallas, Texas – this is for you! Virtual cheese classes are here! Are you ready for some interactive entertainment? Celebrate American Cheese Month! Vermont has a bounty of great cheeses! Join head monger Rich Rogers and Sommelier Marco Villegas as they guide you through tasting eight Vermont cheeses along with some tasty accompaniments. And the best part is, you can participate in your own home! Thursday May 7, 6 PM CST. […]
Cheese O’Clock with Janet Fletcher & Laura Werlin (Virtual, Can Order Cheese/Join From Anywhere in US)
Online/VirtualIt’s a cheese party! Renowned cheese experts Janet Fletcher and Laura Werlin are partnering with Roederer Estate to present Cheese O’Clock: The first in a four-part series of online tastings in support of America’s cheesemakers during American Cheese Month. Discover some great American cheeses to enjoy with the Roederer Estate wines you love. You can order the cheeses – one of which will be a Vermont cheese – and wines now to taste along with Janet and Laura from the event weblink…or simply sign up to listen in as they share stories, tips and opinions. Bring your cheese questions for Janet and Laura and their special guests, Roederer Estate winemaker Arnaud Weyrich and cheesemaker Mateo Kehler of Jasper Hill Farm. Thursday May 7, 7 PM EST and 4 PM PT. Your deadline to order cheese for the Thursday May 7 tasting in Monday May 4th! […]
Live Virtual Tasting with Mateo Kehler of Jasper Hill Farm (Burlington, VT)
Join Deadalus Wine Shop’s hosts as they talk with Mateo Kehler, Co-founder of Jasper Hill Farm. When, where, & how? Tuesday May 12, 6PM on Instagram live @dedaluswine – and you can order your cheese from Dedalus online to pick up in time to taste everything they are tasting Burlington!! […]
Taste of Vermont (Austin, TX)
Get ready Austin, Texas! Antonelli’s Cheese owners John and Kendall are preparing to take you to Vermont! Ok – not actually, but virtually! This Wednesday May 13 6-7PM, join them as they explore the Taste of Vermont! $30 gets you their sampler plate to enjoy, which you can pick up right from Antonelli’s. […]
Cheesemonger Invitational Instagram LIVE Session with Peter Dixon and Rachel Fritz Schaal of Parish Hill Creamery
Saturday, May 23 at 4 PM EST on @thecheesemongerinvitational Instagram LIVE, Rory Stamp of @cheeseopendoors on Instagram will be talking with for Peter Dixon & Rachel Fritz Schaal from Parish Hill Creamery. They'll share a candid conversation about natural cheese, the life of a journeyman cheesemaker, and the Future of Small Scale. A great and unique opportunity to get your questions answered by these well-known, small-scale artisan makers! Check that out on Instagram Live @thecheesemongerinvitational
Instagram LIVE Conversation: Cheese Board Designer Emma Harvey and the Vermont Cheese Council
On Tuesday May 26 at 6PM, Dedalus Wine Shop, Market, & Wine Bar of Burlington, VT’s cheesemonger and cheese board designer Emma Harvey will be talking with Marty Mundy, Executive Director of the Vermont Cheese Council, in an Instagram Live happy hour chat. Marty will be sharing the scoop on how the cheese industry is doing right now, talk a bit about how you can support Vermont’s artisan cheesemakers, and ask Emma how exactly she builds her killer cheese boards – a step-by-step how to from her to you! […]
Meet the Cheesemaker Webinar: Spring Brook Farm with Michael Landis
This coming Wednesday, May 27 at 4pm EST Spring Brook Farm Cheese will be featured on the Meet the Cheesemaker webinar with Michael Landis, cheese judge at the World Cheese Awards, International Cheese Awards and the Global Cheese Awards for over 10 years and the Ambassador for North America Cheeses at the International Cheese Awards. Spring Brook will be telling cheese stories and walking folks through tasting their cheeses with some favorite pairings! […]
Meet the Cheesemaker Webinar: Adeline Druart of Vermont Creamery with Michael Landis
Thursday May 28 at 4PM Michael Landis will be talking with Adeline Druart of Vermont Creamery on the Meet the Cheesemaker Webinar. Adeline has long roots with Vermont Creamery and a passion for the artisan cheese industry here in Vermont. […]
All-Week-Long Happenings: Cheesemaking Viewing, Creamery Tours, Picnics, Benefit Dinners, & More
Our "All Week Long Happenings" page lists what happens (or most days of the week) here. It includes creamery and farm tours, picnics, benefit dinner menus that are on for the whole week, educational events, and more! Some items are open to the public and free, while others have a fee and require making a reservation. We've tried to note the details in each when we know them! We also encourage you to visits the creameries and farms with farmstands and stores that are on the Vermont Cheese Trail here!
Vermont Cheesemakers at Norwich Farmers Market
Norwich Farmers Market 281 Route 5 South, VT, United StatesVisit Vermont Cheesemakers at the energetic Norwich Farmers Market, featuring live music, fresh produce, local beverages, baked goods, seasonal fruits, local gifts, and more.
Vermont Cheesemakers at Waitsfield Farmers Market
Waitsfield Farmers Market Mad River Green, Waitsfield, United StatesVisit Vermont Cheesemakers at the energetic Waitsfield Farmers Market, featuring live music, fresh produce, local beverages, baked goods, seasonal fruits, local gifts, and more.
Vermont Cheesemakers at Capital City Farmers Market
Capital City Farmers Market 133 State St, Montpelier, United StatesVisit Vermont Cheesemakers at the energetic Capital City Farmers Market in Montpelier, featuring live music, fresh produce, local beverages, baked goods, seasonal fruits, local gifts, and more.
Vermont Cheesemakers at Burlington Farmers Market
Visit Vermont Cheesemakers at the energetic Burlington Farmers Market, featuring live music, fresh produce, local beverages, baked goods, seasonal fruits, local gifts, and more.
Vermont Cheesemakers at Rutland Farmers Market
Rutland Farmers Market 15 Evelyn St, Rutland, United StatesVisit Vermont Cheesemakers at the energetic Rutland Farmers Market, featuring fresh produce, local beverages, baked goods, seasonal fruits, local gifts, and more.
Vermont Cheesemakers at Northwest Farmers Market
Rutland Farmers Market 15 Evelyn St, Rutland, United StatesVisit Vermont Cheesemakers at the energetic Northwest Farmers Market, featuring fresh produce, local beverages, baked goods, seasonal fruits, local gifts, and more.
Vermont Cheesemakers at Brattleboro Farmers Market
Brattleboro Area Farmers Market 570 Western Ave, Brattleboro, VT, United StatesVisit Vermont Cheesemakers at the energetic Brattleboro Farmers Market, featuring live music, fresh produce, local beverages, baked goods, seasonal fruits, local gifts, and more.
Billings Farm & Museum: Cheddar Sampling
Billings Farm & Museum 69 Old River Road, Woodstock, VT, United StatesMake Billings Farm a stop on your Vermont cheese tasting adventure! Join us to sample all three of our cheeses!
Cheesemakers Stories, Tastings, and Farm Tour with Cobb Hill Cheese and Good Hands Creamery
Cobb Hill Cheese 5 Linden Road, Hartland, United StatesLearn how Cedar Mountain Farm, Cobb Hill Cheese, and Good Hands Creamery all function in concert with each other, the land, and the animals to make raw milk aged cheeses that are truly of a place and reflective of good farming practices and holistic food principles.
von Trapp Farmstead: Guided Pasture-to-Store Tour
von Trapp Farmstead 251 Common Road, Waitsfield, VT, United StatesTrace the path of our cheeses on a guided farm tour: from pasture to store! Includes sampling of von Trapp Farmstead cheeses.
Woodlawn Creamery Cookout Celebrating Mettawee Valley
Woodlawn Farm 8128 Vermont 30, Pawlet, United StatesFeaturing local food and farmers, live music and celebration, and highlighting the award-winning Woodlawn cheeses
Eden Cider Cider + Cheese Pairing
Eden Cider - Tasting Bar 150 Main Street, Newport, VT, United StatesDive into an exciting terroir flavor journey at Eden Cider's Tasting Bar in Downtown Newport! We'll be offering flights of our award-winning cider specially paired with delicious Vermont cheeses, available to purchase in a relaxed and intimate atmosphere. No advance ticket necessary; purchase what flights you'd like, when you arrive!