FacebookTwitterYouTubePinterestYelp

westminster artisan cheesemaking

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

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

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