Dairy Foods Consulting

Dairy Foods Consulting

Peter Dixon, M.S.
Artisan Cheesemaker
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  About Peter Dixon
Peter Dixon, M.S.

I have been making dairy foods commercially since 1983, first as part-owner of the Guilford Cheese Company, Guilford, VT, where we made Brie, Camembert, Quark and Creme fraiche; then as a cheese maker at Shelburne Farms Farmhouse Cheddar facility; next as the cheese maker and quality control manager at Vermont Butter and Cheese Company, Websterville, VT, where we made Chevre, Mold-ripened, Cheddar and Fontina-style cheeses from milk collected from 25 goat dairies and Creme Fraiche, Quark and Fromage Blanc; and, most recently, as part-owner of Westminster Dairy, Westminster, VT, where I made certified organic, farmstead cheeses from Jersey cow milk. I have used cow, goat and sheep milk to make a wide range of dairy foods including yogurt, sour cream and Creme fraiche, butter, ice cream, and many varieties of fresh and aged cheeses.

I have also served as a dairy foods specialist for Land O’Lakes International Development Division projects in Macedonia and Albania and the USDA Marketing Assistance Project in Armenia, providing on-site technical assistance and classroom training in dairy food science and technology to small scale dairy foods manufacturers and traditional cheese makers.


Peter Dixon, Dairy Foods Consulting
PO Box 993
Putney, VT 05346 USA
phone/fax: 802.387.4041
dixonpeter@mac.com