Support our Educational Programming
Education Fund fiscally Sponsored by Tiny Seed, Inc.
VCC Educational Programming is fiscally sponsored by the Tiny Seed Project, Inc. 501(c)3. Your donation to our Education Fund is tax-deductible. (Click here to learn more about our partnership with the Tiny Seed Project!)
Business Miniversity: Winter 2025
(Virtual/Online)
A business-skills development program designed for cheese producers, farmers, and other specialty food producers. Topics in business management, marketing, team management, project planning, financial projections, strategic development, and more. Twelve 90-minute sessions in total, meeting twice a week for six weeks over winter of 2025. Open to all in the food industry. 2025 dates to be announced; registration opens in autumn 2024.
Artisan Cheesemakers Winter Conference: February 2025
(Virtual/Online) – February 25-26, 2025
This two-day virtual/online event provides exposure to new ideas and educational experiences for artisan cheesemakers to advance their cheesemaking and business practices, as well as our industry as a whole. While content focuses on professional cheesemaking, attendance is open to all, including chefs, mongers, other industry professionals, amateur cheesemakers, the general public, and anyone who wants to dive more deeply into the world of cheese!
The Science of Farmstead Cheese
(Online Course, Self-Paced)
Have you ever wondered how milk turns into cheese? How it is that gouda is different from cheddar, when it starts out by being made from the same milk? The answer: It’s all in the science behind cheese! If you make, age, sell, or write about cheese – learning about its underlying science can help you gain a better understanding of how differences in milk, making choices and recipes, aging factors, and more can all be used to manipulate milk into the glorious product we call cheese! And for the cheese lovers out there: If you want to get geeky about it – this is perfect for you! The Science of Farmstead Cheese is a self-paced, fully online class that can help you gain a broader understanding of the science and chemistry of milk and cheese. We worked with Pat Polowski, food and cheese scientist – and teacher of all things cheese science, to create a course that is designed for visual learners!
New Cheesemaker Resource Hub
(Online)
So you want to start a creamery in Vermont? Check out our New Cheesemaker Resource Hub! The hub contains links to information about starting a new business, best practices and regulations in cheese production, market research, production and sales projections, business planning and support, team leadership and management, education and production support, funding resources, and more. Even veteran cheesemakers are sure to find helpful information!
Learn About Our Members
In 2024, Vermont Cheese Council launched a series of interviews with our members. Click the link below to learn more about our cheesemakers!
Check Out Our Reading List
Click the link below to discover books related to the production, history, and industry of cheese and dairy farming.
Learn About the Impact of Dairy in Vermont
Dairy plays an incredible role in Vermont. The value of dairy products sold; wages made by those impacted by dairy; profits that recirculate into and drive the state economy; and benefits to local agriculture, tourism, and real estate together bring $2.2Billion in economic activity to the state of Vermont. Visit our Reports page to learn more.