Explore the craft of cheesemaking, ripening, and grading cheese for sale 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.
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for those looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.
Sometimes the best way to get new ideas is by visiting other cheesemakers! In this presentation, cheesemakers Peter Dixon and Rachel Fritz Schaal share some useful and surprising lessons learned on the road visiting and working with cheesemakers.
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.
Explore the craft of cheesemaking, ripening, and grading cheese for sale 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.
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for those looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for those looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.
Explore the craft of cheesemaking, ripening, and grading cheese for sale 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.
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.
Boston Beer & Cheese Fest 2020
March 27th & 28th
The Cyclorama - 539 Tremont Street, Boston, MA
It’s craft beer, cider and cheese…
Join Peter at the vat at Briar Rose Creamery for this hands-on cheesemaking session where the focus will be on defects: where they start, how they develop, and how to avoid them.
https://practicalcheesemakingatbriarrose.brownpapertickets.com
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for those looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.
Explore the craft of cheesemaking, ripening, and grading cheese for sale 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.
Explore the craft of cheesemaking, ripening, and grading cheese for sale 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.
The Fundamentals of Cheesemaking: 6 day intensive workshop designed for those looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.
Join Peter at the vat at William Cofield Cheesemakers for this hands-on cheesemaking session where the focus will be on defects: where they start, how they develop, and how to avoid them.
Tickets available at https://practicalcheesemaking.brownpapertickets.com
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.
10th Annual Vermont Cheesemakers' Festival
Cornerstone Project at ACS in Pittsburgh, July 28, 2018
Introduction to Traditional Cheesemaking with Peter Dixon
Advanced Cheesemaking sessions are for cheesemakers who have 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 sessions will revolve around hands-on cheesemaking and thorough discussion.
Participants are invited to bring cheeses for tasting and evaluation. Including, but not limited to:
Blues: Soft-Ripened to Stilton
Bloomy and Washed Rind
Alpine & Grana
Cost is $1200 for six daysworkshop. Complete workshop details and Registration information here.
Explore the craft of cheesemaking, ripening, and grading cheese for sale 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.
Hands On Cheesemaking Classes
The Fundamentals of Cheesemaking: This 6 day intensive workshop is designed for those looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.
Go beyond the basics of cheesemaking with these intensive sessions. 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
• Bloomy and Washed Rind
• Alpine & Grana
Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese 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.
Cost is $1200 for all three sessions (six days), or $500 for each two day workshop. Complete workshop details and Registration information here.
Explore the craft of cheesemaking and ripening from the perspective of the affineur. This session will include a tour of cheese aging facilities and discussion of affinage in practice.
$600 for three day workshop. Click here for complete details and Registration information.
Vermont is the premium artisanal cheese state with the highest number of cheesemakers per capita: over 40 of them! We invite you to experience our passion for making fine cheeses, taste local and fresh foods and wines, and meet the artisans who make them. Spend a high summer day along the shores of Lake Champlain at the historic Shelburne Farms Coach Barn sampling, buying, learning, and networking. Come and celebrate the season.
