Peter Dixon is a dairy foods consultant and artisan cheesemaker. His work with people engaged in or interested in making cheese and other dairy products draws on 30 years of cheesemaking and 15 years of consulting. Peter works with dairy farmers, and experienced as well as aspiring cheesemakers to research and develop or improve their milk processing businesses. Peter offers small group cheesemaking instruction geared toward small-scale artisan and farmstead production at Westminster Artisan Cheesemaking in Westminster, Vermont.

Peter Dixon got his start in Food Safety while pursuing his M.S. in Dairy Science at the University of Vermont. The demonstrable connection between safe production practices and high quality cheese and dairy foods guides Peter's work as a consultant and a cheesemaker.