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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

Affinage: Techniques, Microbes and Facilities

2016-01-28T15:58:55-05:00

Peter 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.

Affinage: Techniques, Microbes and Facilities2016-01-28T15:58:55-05:00

Chèvre-Classic

2017-03-22T13:47:08-04:00

A summer favorite – creamy and light with just a subtle tang of sharpness. Perfect on a baguette or cracker, or try it warmed on top of a slice of tomato with basil, in a salad, folded in an omelette, or topping your next pizza. The options are endless!

For more information on where to purchase, click here.

Chèvre-Classic2017-03-22T13:47:08-04:00

Chèvre- Herbed

2017-03-22T13:58:15-04:00

A summer favorite – creamy and light with just a subtle tang of sharpness. Perfect on a baguette or cracker, or try it warmed on top of a slice of tomato with basil, in a salad, folded in an omelette, or topping your next pizza. The options are endless!

For more information on where to purchase, click here.

Chèvre- Herbed2017-03-22T13:58:15-04:00

Chèvre- Garlic

2017-03-22T14:01:13-04:00

A summer favorite – creamy and light with just a subtle tang of sharpness. Perfect on a baguette or cracker, or try it warmed on top of a slice of tomato with basil, in a salad, folded in an omelette, or topping your next pizza. The options are endless!

For more information on where to purchase, click here.

Chèvre- Garlic2017-03-22T14:01:13-04:00

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
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