|Westminster Artisan Cheesemaking|
Coming Soon ~ 2014 Schedule
Click on titles for complete information.
Introduction to Cheesemaking I
Introduction to Cheesemaking II
Advanced Cheesemaking: Soft-ripened and Blue Cheeses
Developing a HACCP Program for Small-Scale Cheesemakers
Affinage: Techniques, Microbes and Facilities
Introductory Sessions are designed for those looking to develop or improve on a small-scale cheese business, these sessions cover the fundamentals of cheesemaking. No prior experience necessary.
Advanced Sessions are designed for licensed cheesemakers with established cheese businesses who are looking to expand on or just improve their operations. These sessions elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants.
Participants are encouraged to bring their cheeses to the class. Lunches and a course training manual (including recipes) will be provided. Hands-on cheesemaking takes place at Parish Hill Creamery in Westminster West, Vermont. Session run from 9 am to 4 pm each day. Cost is $500 for the three-day sessions.
Registration Policy: A deposit of one half of fees - $250 for three-day sessions - is required to register. The remainder is payable on arrival. Deposits are only refundable with at least 30 days notice and will reflect a $50 charge. In case of class cancellation, all deposits will be refunded.
*Note: While you are working with us, take advantage of the opportunity to visit one or more of the cheesemaking farms in Vermont. The Vermont Cheese Council offers information, including a downloadable Vermont Cheese Trail Map.
Spaces will be reserved upon reciept of registration and deposit. . Please fill out 2013 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:
Peter Dixon, Dairy Foods Consulting
131 West Parish Road
Westminster West, VT 05346