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• Spring 1999 topics: Starter culture, Adding rennet, Acidity tests, and Resources
• Winter 2000 topics: Seasonal Dairying and Cheese making, Brining, Natural starter cultures, and Resources
• Fall 2002 topics: Starter culture comprehensive: properties and usage, Traditional and old world cheese making, Cutting the curds, Designing a cheese cellar, Smoking cheese, and Resources
• Summer 2005 topics: Pressing cheese, Brie and Camembert Recipes, Affinage of Bloomy-rind cheeses, and Resources
• Spring 2006 topics: Cheese Ripening Facility Considerations
• Summer 2006 topics: Cheese class notes, Travels, Lactic soft-ripened cheeses, Milk and cheese testing, and resources.
• Summer 2007 topics. Art of Cheesemaking, Travels, Washed-rind Affinage, Tomme, and Resources”

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I am the author of the chapter “The Art of Cheesemaking” in American Farmstead Cheese, by Paul Kindstedt, Ph.D. with the Vermont Cheese Council, Chelsea Green Publishing Company.

I write frequently for the CreamLine.