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| Peter Dixon | ||||||||||||
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Artisan Cheesemaking I have been making cheese and dairy foods commercially in Vermont since 1983:
Currently I am the consulting cheesemaker at the Consider Bardwell Farm in West Pawlet, VT, where we make a variety of natural rind cheeses from the farm’s goat milk and local cow milk. I have used cow, goat, sheep and water buffalo 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. Dairy Foods Consulting As a dairy foods specialist, I provided on-site technical assistance and classroom training in dairy food science and technology and quality control to small-scale dairy foods manufacturers and traditional cheesemakers for Land O'Lakes International Development Division projects in Macedonia and Albania and the USDA Marketing Assistance Project in Armenia. Since 1996, I have consulted for clients throughout the US and in Canada.
Peter
Dixon, Dairy Foods Consulting
131 West Parish Road Westminster West, VT 05346 phone/fax: 802.387.4041 peterhicksdixon@gmail.com |
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