Burlington Wine & Food Festival
Waterfront Park Burlington , VT, United StatesJoin chefs, vintners and Vermont food producers at Waterfront Park in Burlington for a day of tastings, pairings and a silent auction to benefit SEABA, an art and industry partnership.
Vermont Cheesemakers Festival
The Seventh Annual Vermont Cheesemakers Festival is an all-day celebration of Vermont cheesemakers and artisan food and beverage producers. Picked as a "Top Ten Summer Food Festival" by Fodor's, this is a not to be missed festival. Admission provides samples of all cheeses, foods and beverages.
3rd Annual VERMONT MAC & CHEESE CHALLENGE
Artisans Park Route 5, Windsor, VT, United StatesHOSTED BY VERMONT FARMSTEAD CHEESE COMPANY and CASTLETON CRACKERS Welcome Mac & Cheese Lovers!!! Come join us at the 3rd celebration of the Great VT Mac & Cheese Challenge on September 13th, 2015 in Windsor, VT. Come sample Mac & Cheese dishes from top chefs and restaurants from around the region. Just $15 in advance ($20 at the door- if event is not sold out) for the event where you can sample 20 different Mac & Cheese dishes and cast your vote for the People's Choice Award! Harpoon Draft Beer available for purchase (cash bar), Live Music, Calf Petting Zoo, T-shirts for sale, Kids under 6 get in free... Rain or Shine! Don't miss it. NO PETS ALLOWED! SORRY- We love your furbabies, but space is limited. NO STROLLERS ALLOWED IN TENT AREA Please plan accordingly for your babies. We are adjusting the layout again this year, but no matter what it has been very hard - on parents and other attendees - for strollers to navigate the tent area. We kindly ask that you carry your baby or wear your baby in a carrier. We will have a designated area for stroller parking outside the tent if you would like to utilize your stroller in Artisan's Park. Thank you for understanding. A GOOD CAUSE - All proceeds will go to benefit Vermont Foodbank and Sustainable Woodstock. ** There may be limited options for Vegetarian & Gluten Free dishes.
Vermont Cheese Council Board Meeting
Provisions International 42 N. Main Street, White River Junction, United StatesPublic board meeting for the board members of the Vermont Cheese Council. All principal members are invited to attend
Farmstead & Artisan Cheeses: From Concept to Commerce
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesEssential Principles & Practices of Cheesemaking
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesMassachusetts Cheese Festival
The Cyclorama at the BCA 539 Tremont Street, Boston, United StatesJoin the members of the Massachusetts Cheese Guild to celebrate the 3rd Annual Massachusetts Cheese Festival! Award-winning artisan cheesemakers will sample and discuss their products, and dozens of Pairing Partners will showcase culinary products to accompany all that wonderful local cheese. Local chefs and cheesemakers will offer workshops and demonstrations throughout the afternoon. Meet our artisans, taste local food, wine and craft beers, and make some new friends! This is a day to sample, taste, learn and bring home some special treats. Please note that, because wine, beer and hard cider will be served, this is an over 21 event. Questions? Contact us at info@macheesefest.org
Sensory Evaluation of Cheese
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesFSMA Preventative Controls Workshop
Burlington Hilton 60 Battery Street, Burlington, VT, United StatesFSMA Preventive Controls Workshop The Food Safety Modernization Act became law in 2011 and its main component “Preventive Controls for Human Foods” will be finalized in 2015, with FDA enforcement starting in 2016. This Workshop is targeted at small dairy plants, providing them with: •An in-depth understanding of the FSMA “Preventive Controls for Human Foods” regulation. •Model food safety/HAACP/HARPC written programs that can be used as models for your operation. •Small group exercises to train you on ways to improve your food safety HAACP/HARPC programs. •Presentations on how to use environmental testing kits, ATP kits, and metal detection in your plant. •Review of model dairy plant programs on operational records. What FDA’s Preventive Controls for Human Foods requires for plant records and how to maintain an effective dairy plant records system. •Attendees successfully completing the Workshop and a short test will receive a certificate indicating you’ve met the requirements in “Preventive Controls for Human Foods for a Qualified Individual”. Each dairy plant is required to have one. Who should attend? Plant, Industry, Extension, and Regulatory personnel seeking to gain in-depth knowledge of HACCP/HARPC, Prerequisite Programs, and FSMA’s “Preventive Controls for Human Foods”. Those needing to obtain a “Qualified Individual” certification, as required by FSMA for dairy plants. Instructors: Mr. Allen Sayler, Managing Partner, Center for Food Safety & Regulatory Solutions, LLC Mr. Steve C. Murphy, Senior Extension Associate, Food Science, Cornell University Other Technical Experts on Environmental Monitoring, ATP, and metal detection
Dairy Practices Council
Burlington Hilton 60 Battery Street, Burlington, VT, United StatesThe Dairy Practices Council holds a three-day conference each fall to allow all Task Forces to meet simultaneously and to provide a forum where topics of common interest can be shared with the membership and other attendees. General sessions on Thursday and Friday feature topics of current interest to the Dairy Industry. The program covers topics ranging from the farm side to the plant/production/processing side of the industry. The six Task Forces meet Wednesday and Thursday afternoon, where guidelines are reviewed, revised, and written. Attendees can attend any or all six Task Force meetings and participate in writing and reviewing Guidelines. The conference is approved by several state departments of agriculture and health for fulfilling Continuing Education Credits towards the requirements under the Processing Plant Superintendant (PPS) and Certified Milk Inspector (CMI) Programs as outlined in the PMO. Attendees represent a cross section of the Dairy Industry from the US, Canada, and around the world. General session presentations, photos, and Business Meeting minutes from previous conferences can be found approximately three weeks after the conclusion of the Conference, in the "Past DPC Conference Archives" section below
Introduction to Cheesemaking
Westminster Artisan Cheesemaking Westminster, United StatesJoin Peter Dixon and the team from Westminster Artisan Cheese for 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. Topics include: Milk Properties Sheep Cow Goat Seasonal Milk Production Hands-On Cheesemaking: Mozzarella Ricotta or Ricottone Tomme Gouda Appenzeller Asiago Use of Starter & Ripening Cultures Brining Affinage Equipment Facilities for Small-Scale Commercial Cheesemaking FDA and State Regulations Sanitation and Development of Food Safety Programs Affinage for the Cheeses made in Class Creamery Design Business Planning: Financial Personnel Marketing 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
Affinage: Techniques, Microbes and Facilities
Explore the craft of cheesemaking and ripening in this three-day workshop. We’ll make a Tomme cheese while viewing each step from the perspective of the affineur, then follow the steps for ripening this and other cheeses. This session will include a trip to a local creamery 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 for various cheeses, including Bloomy rind, Washed rind, Blue, Alpine, Grana, Caciocavallo/Provolone, and Tomme 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. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com
Advanced Cheesemaking Intensives
Join Peter Dixon and the team at Westminster Artisan Cheesemaking and go beyond the basics of cheesemaking with these intensive sessions. 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 • Bloomy and Washed Rind • Alpine & Grana Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese 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. In each session we will cover: Starter and Ripening Cultures • Cheesemaking Recipe Development • Specific Cheese Aging Techniques • Equipment & Facilities • Food Safety • Cheese Grading & Quality Control These sessions will be held in Westminster, VT. Address and directions will be sent upon registration. For availability contact Rachel at 802.387.4041 or email westminsterartisan@gmail.com
Introduction to Cheesemaking
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. Topics include: Milk Properties: Sheep Cow Goat Seasonal Milk Production Hands-On Cheesemaking: Mozzarella Ricotta or Ricottone Tomme Gouda Appenzeller Asiago Use of Starter & Ripening Cultures Brining Affinage Equipment Facilities for Small-Scale Commercial Cheesemaking FDA and State Regulations Sanitation and Development of Food Safety Programs Affinage for the Cheeses made in Class Creamery Design Business Planning: Financial Personnel Marketing 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
Building a Practical Food Safety Operational Plan for Small Cheesemakers
Provisions International 42 N. Main Street, White River Junction, United StatesThis workshop, sponsored by the Vermont Cheese Council, will share information, forms and tools from the Center for Food Safety & Regulatory Solutions (CFSRS) and Allen Sayler that will allow small cheesemakers to work in teams and build their own food safety plans. The workshop will be made up of short presentations followed by working projects that will provide an opportunity for attendees to immediately apply the presentation information and build their own written operational sanitation programs, product descriptions, flow diagrams, risk-based hazard analyses for their cheeses. Written and implemented food safety plans are a basic requirement for cheesemakers trying to expand market for their cheeses outside of Vermont and are a public health requirement of the State of Vermont and the US Food & Drug Administration as well as many cheese buyers and cheese mongers. Get your food safety plan operational and functional so your company can grow, while minimizing the risk of food-borne outbreaks from your cheese. Instructor: Allen Sayler
Annual Vermont Cheese Council Board Meeting
Provisions International 42 N. Main Street, White River Junction, United StatesThe Annual Board Meeting of the Vermont Cheese Council will be held on January 30, 2015 from 9 AM to 4 PM at Provisions International in White River Junction, VT. The Annual Board Meeting is a requirement of the bylaws of the Vermont Cheese Council charter. It allows the membership the opportunity to influence the direction of the organization, vote on important business matters, and insures the executive committee is fulfilling the mission of the organization. This year the meeting will include speakers from GreenAmerica and the New England Dairy Project to discuss developing a viable and cost effective non-GMO grain procurement system, and representatives from the Vermont Agency of Agriculture to discuss new food safety regulations for the cheese and dairy industry. Annual Business will include the election of officers, voting on a 2016 budget, and looking at the work plan for the organization in 2016.
The Art of Natural Cheese Making with David Asher
Shelburne Farms 1611 Harbor Road, Shelburne, VT, United StatesCome and discover the secrets of traditional cheesemaking practices with organic farmer, farmstead cheesemaker, and author of ‘The Art of Natural Cheesemaking’, David Asher. David practices a true farmstead cheesemaking, avoiding the use of unnatural additives and laboratory raised cultures; instead he uses only natural ingredients, keeping his own starters, growing his own fungi, and working with the indigenous microorganisms of raw milk to help cheeses evolve their best possible flavor. This is a rare opportunity to learn with David, who will be visiting from the west coast of Canada. The class begins with a session on dairy fermentation, focusing on the making of kefir, creme fraiche, yogurt, and cultured butter. Following the introductory session, we will learn about fresh cheeses including Fromage Frais and Chevre, and then continue on to make soft-aged French cheeses - Saint Marcellin, Crottin, Saint Valencay - from the very same batch. On day two we explore rennet cheeses, making fresh cheese curd, and exploring the different directions that this basic cheese can take including Camembert, Limburger, Feta and Mozzarella. And we finish off the class with alpine cheeses and blues, making a Tomme, and a wheel of Gorgonzola, and all without packaged starters. Learn how all these diverse cheeses are related, and how they can evolve from milk with a full-circle, organically inspired cheesemaking philosophy. Over the course of the sessions, we will also taste local examples of the cheeses we will be making in class. Students will get to take home their very own cheese cultures, as well as some helpful tools for making cheese, including a copy of David Asher’s new book (for sale during the program). David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies - he explores traditionally cultured, non-corporate methods of cheesemaking. David offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style. His workshops teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production. He is the author of The Art of Natural Cheesemaking. For more info on David and his classes, please visitwww.theblacksheepschool.com. Date: Thursday, February 11, 2016 to Friday, February 12, 2016 Time: 9AM-5PM Daily Event Type: Adult Program Location: Shelburne, VT Fee: $225 (Includes lunch both days; Optional accommodations available at $65/night-double occupancy- tax included
Cheese Cultures Workshop
Provisions International 42 N. Main Street, White River Junction, United StatesWe 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.
Cheddar: A Journey to the Heart of America’s Most Iconic Cheese
Davis Auditorium, UVM Medical Center Burlington, VTCheddar: A Journey to the Heart of America’s Most Iconic Cheese Gordon Edgar, Cheesemonger at San Francisco’s Rainbow Grocery Cooperative Join Gordon Edgar on a tour through the world of cheddar. One of the oldest, most ubiquitous, and beloved cheeses, the history of cheddar is a fascinating one. Though often taken for granted, Cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Edgar’s fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.To register or for more information please call 802-847-7222 or register online at https://www.uvmhealth.org/medcenter/event/cheddar-a-journey-to-the-heart-of-americas-most-iconic-cheese-- When: February 25, 6:30-8:00PM Where: Davis Auditorium- UVM Medical Center
Gordon Edgar
Grafton Village Cheese Company 400 Linden Street, Brattleboro, United States2016 World Championship Cheese Contest
Unnamed Venue Madison , WI, United StatesDeadline for Entries: February 5, 2016
Introduction to Cheesemaking
Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United StatesPeter 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.
FSMA Training: Qualified Individual Training in Franklin County
Franklin Grand Isle Workforce Investment Board 10 Precision Lane, Swanton, VT, United StatesThe FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Foods (PCHF) requires each food processing plant to have at least one designated Preventive Control Qualified Individual (PCQI) to oversee and be primarily responsible for the processing plant's food safety and preventive controls program. Who Should Attend: Food safety and quality professionals at facility and/or corporate locations who are either responsible for or involved in the development of the Food Safety Plan(s). See attached course details. ***ONLY 20 spaces available. REGISTER as a business through responding to this email. PLEASE list names of all employees attending. CONTACT Kathy Lavoie at 782-1924 or Kathy.Lavoie2@myfairpoint.net with questions. Sponsor: Franklin Grand Isle Workforce Investment Board Date: March 28th – 30th, 2016 Discounted Cost Through FGIWIB: $595.00 Location: Swanton, Vermont, 05488 10 Precision Lane Training Providor: CFSRS (Center for Food Safety and Regulatory Solutions) Allen Sayler http://www.cfsrs.com/home.html Allen Sayler provided many of you HACCP training last March. I received outstanding reviews from many of you regarding Mr. Sayler's level of knowledge and instruction. This workshop, led by Allen Sayler an FSPCA qualified "Lead Instructor", will provide practical information to attendees on the FSMA Preventive Controls for Human Foods requirements to be implemented by food processing plants and enforced by FDA starting for large plants in mid-September 2016. The OFFICIAL FSPCA FSMA “Preventive Controls Qualified Individual Workshop” is targeted at individuals primarily responsible for food safety and preventive control programs at the food processing plant and at the corporate level. The workshop will include working exercises and quizzes at the end of each Chapter to reinforce the training material that indicates how to build a FSMA PCHF compliant food safety plan and preventive control program. Successful completion will result in the attendee achieving "Preventive Controls Qualified Individual Certification". At the conclusion of this workshop, participants will have the knowledge and tools to: Understand and have the capability of developing a FSMA-compliant Preventive Controls Food Safety Plan that includes written Preventive Control Programs, Prerequisite Programs and other programs to deliver a preventive versus reactive food safety program and culture in food processing plants. Analyze the many possible biological, chemical, and physical hazards in order to identify hazards of concern specific to a food processing plant’s raw materials, ingredients, in-process systems, primary packaging based on the food safety characteristic of the finished food. Understand the building blocks for effective written and implemented process control and sanitation control programs. Conduct credible root cause analyses as part of a required corrective action/correction program Build effective and compliant supply chain management and verification programs Develop and test food raw material, ingredient and finished product recall programs Utilize the written preventive control, prerequisite and other programs to build and effectively maintain a records system to provide evidence that a food plant’s food safety program is working on a daily basis. Implement practical verification and validation programs to ensure a plant’s food safety program is consistently effective.
Affinage: Techniques, Microbes and Facilities
Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United StatesPeter Dixon and Westminster Artisan Cheesemaking present Affinage: Techniques, Microbes, & Facilities 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.
Advanced Cheesemaking
Westminster Artisan Cheesemaking 131 West Parish Road, Westminster West, United StatesPeter 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.
2016 International Cheese Technology Expo
Wisconsin Center MIlwaukee, WI, United StatesBillings Farm & Museum’s Seventh Annual Cheese & Dairy Celebration
Billings Farm & Museum 69 Old River Road, Woodstock, VT, United StatesWOODSTOCK, VERMONT... Billings Farm & Museum, gateway to Vermont's rural heritage, announces the 7th Annual Cheese & Dairy Celebration on Saturday and Sunday, May 28 and 29, from 10:00 a.m. to 5:00 p.m. Celebrate Vermont's rich dairy heritage during this two-day event: meet New England cheesemakers, sample their delicious artisan cheeses & dairy products, and take part in engaging dairy education programs. We will also be debuting our Woodstock Reserve Cheddar, the latest addition to our award-winning collection of artisan cheeses, made exclusively with 100% Billings Farm raw milk.
Eighth Annual Vermont Cheesemakers Festival
Shelburne Farms 1611 Harbor Road, Shelburne, VT, United StatesCoach Barn, Shelburne Farms- The Vermont Cheese Council is pleased to present the 8th annual Vermont Cheesemakers Festival on July 17, 2016 from 10 AM to 4 PM at the Coach Barn at Shelburne Farm, Shelburne, VT. The Festival is a celebration of Vermont cheesemakers, artisan food and beverage producers, as well as music and art. Named a "Top Ten Summer Food Festival" by Fodor's Travel, this perennial favorite is worth planning a road trip for. Designed as a massive farmers market with over 40 cheesemakers, hundreds of cheeses, and 80 local and regional artisan food producers, the festival includes workshops, cooking demos and food trucks. This sold out event should be on every cheese lovers bucket list.
Fundamentals of Artisan Cheese
Sterling College Craftsbury, VT, United StatesThe School of the American Farmstead offers "Fundamentals of Artisan Cheese," a two-week intensive course taught by world-renowned master cheesemaker, Ivan Larcher at Sterling College in Craftsbury, VT, in conjunction with Jasper Hill Farm, an American Cheese Society-Certified Educator. Fundamentals of Artisan Cheese provides the practical and scientific knowledge needed to create exquisite artisan cheese. It offers a whole-system perspective on artisan cheesemaking, beginning on the farm with careful attention to animal husbandry and welfare, forage and feed, dairy production, and milk quality. The course then dives deep into the science and art of cheesemaking by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In classroom lecture sessions, as well as hands-on and observational cheese making, artisan production of lactic, hard, soft, Saint Nectaire, and traditional brie cheeses is studied. Additional topics covered include: affinage (cultures, climate control, rind treatment, and handling throughout the aging process), recipe development, sensory and tasting skill development, identification of defects and troubleshooting. Attention to critical food safety concerns, an on-site food sanitation workshop, an overview of plant design, exploration of sales and distribution strategy, and lessons is content-based marketing round out the curriculum. This course is suitable for confident beginners and capable practitioners alike. Students should have some cheesemaking experience, even if only at the home scale.
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. Topics include: […]
Farmstead and Artisan Cheeses: From Concept to Commerce
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesInstructor: Montserrat Almena-Aliste, Ph.D Artisan cheesemaking is a great fit for sustainable farming. As a value-added component of a sustainable farming plan, cheesemaking can be another step in the holistic cycle of land to food. Today, the United States has nearly 1,000 artisan cheesemakers, with more starting up each year. However, the path to success in is not always easy, in part due to the multiple factors involved in making good quality cheeses as well as the current competitive market.
Essential Principles and Practices of Cheesemaking
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesInstructor: Montserrat Almena-Aliste, Ph.D. Chris Gray This five-day course is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheesemaking milk. The second part describes the principles of cheesemaking 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 program focuses on how to monitor and control the fundamental factors driving the quality of the product. This course is taught by Dr. Montserrat Almena-Aliste and cheesemaker Chris Gray. All cheesemaking exercises will be completed at the Vermont Tech - Norwich Farms . Please note there is the option to take this course for academic credit with an additional fee of $100. Lodging is available on campus for an additional fee at a very competitive rate. Please inquire call Rachel at (802) 728-1677.
Sensory Evaluation of Cheese
Vermont Technical College 124 Admin Road, Randolph Center, VT, United StatesInstructor: Montserrat Almena-Aliste, Ph.D. One of the main factors driving consumer choice is the sensory quality of the final product. This one-day workshop 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 course, offered by cheese technologist and sensory scientist Dr. Montserrat Almena-Aliste (former VIAC instructor), 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 course is also an unique opportunity to improve your food sensory skills and the understanding of cheese quality to everyone involved with cheese, from beginners and advanced cheesemakers, marketing and sales representatives to quality managers, technicians, cheese mongers, chefs, and everyone else that would like to explore the fascinating world of cheese. Cheesemakers are welcome to bring samples of their products for evaluation to get practical feedback from Dr. Almena-Aliste.
Fundamentals of Artisan Cheese with Ivan Larcher
Sterling College Craftsbury, VT, United StatesWhy Building an Effective Environmental Control Program is Critical Now
Shelburne Farms 1611 Harbor Road, Shelburne, VT, United StatesWhy building an effective environmental control program is critical now 1. FSMA, Genometrakr and other regulatory changes that impact artisan cheesemakers. 2. Why Listeria should be the primary focus of a testing and control program 3. Where and how to conduct environmental surveillance-(could be part demo) 4. Components of a model testing program-Jasper Hill 5. Components of a model testing program-Vermont Creamery 6. Resources for cheesemakers-outside labs, costs Presented by Dr. Panos Lekkas, Quality Control and Food Safety, Jasper Hill Farm
Storytelling for Vermont Cheesemakers: Developing Your Unique Story
Shelburne Farms 1611 Harbor Road, Shelburne, VT, United StatesStorytelling for Cheesemakers Workshop You have a passion for the land, the animals, and making cheese. You’re making a difference in your community and in Vermont. You’ve got a website and some marketing prowess. But your stories? Are you telling them to full effect in person and online? Are they helping you grow your business, reach your community and decision makers, get the word out about just how amazing your cheese really is? Come to the Storymaking for Cheesemakers Workshop at Shelburne Farms on June 7 to work on the art of storytelling for impact. In this active, fun workshop, we’ll explore and practice simple, effective ways to tell your stories online and in person. Get ready to wow the crowds with your stories at the Vermont Cheesemakers Festival!
The Art of Natural Cheesemaking with David Asher
Sterling College Craftsbury, VT, United StatesThe Art of Natural Cheesemaking with David Asher
Shelburne Farms 1611 Harbor Road, Shelburne, VT, United StatesSensory 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.
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.