FacebookTwitterYouTubePinterestYelp

education

Advanced Cheesemaking with Peter Dixon

2018-02-08T15:03:31-05:00

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.

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.

Advanced Cheesemaking with Peter Dixon2018-02-08T15:03:31-05:00

Affinage: Techniques, Microbes and Facilities

2018-02-08T15:05:09-05:00

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:

  • 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.

Affinage: Techniques, Microbes and Facilities2018-02-08T15:05:09-05:00

Introduction to Cheesemaking with Peter Dixon

2018-02-08T14:58:14-05:00

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.

Introduction to Cheesemaking with Peter Dixon2018-02-08T14:58:14-05:00

The Fundamentals of Artisan Cheese Making

2017-11-13T13:59:31-05:00

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.

The Fundamentals of Artisan Cheese Making2017-11-13T13:59:31-05:00

The Art of Natural Cheesemaking with David Asher

2017-11-13T14:07:23-05:00
“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.
The Art of Natural Cheesemaking with David Asher2017-11-13T14:07:23-05:00

Sensory Evaluation of Cheese

2016-10-31T09:21:35-04:00

 

Instructor:
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.

Sensory Evaluation of Cheese2016-10-31T09:21:35-04:00

Essential Principles and Practices of Cheesemaking

2016-10-31T10:01:40-04:00

 

Instructor:
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.

Essential Principles and Practices of Cheesemaking2016-10-31T10:01:40-04:00

Farmstead and Artisan Cheeses: From Concept to Commerce

2016-10-31T09:22:53-04:00

Instructor:
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.

Farmstead and Artisan Cheeses: From Concept to Commerce2016-10-31T09:22:53-04:00

Introduction to Cheesemaking with Peter Dixon

2017-03-01T11:39:46-05:00

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: […]

Introduction to Cheesemaking with Peter Dixon2017-03-01T11:39:46-05:00

Advanced Cheesemaking

2016-01-28T16:05:26-05:00

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.

Advanced Cheesemaking2016-01-28T16:05:26-05:00

The Vermont Cheese Council represents cheesemakers throughout Vermont who are dedicated to the production and image of premier cheese. Our mission includes hosting educational events for the public and food professionals in order to learn more about the art and science of artisan and farmstead cheeses made in Vermont.

© 2020 Vermont Cheese Council