Artisan Cheesemaking Workshops
at Consider Bardwell Farm in 2010

We are offering two-day workshops in making and aging cheese on the farm, taught by Peter Dixon. Classes are held at Consider Bardwell Farm in West Pawlet, Vermont. Participants will learn the fundamentals of cheese making and how to set up and improve their own cheese businesses through making cheese and receiving classroom instruction at this licensed Vermont farmstead creamery,. During the two days, we will learn to use starter and ripening cultures, make at least two varieties of cheese from cow and goat milk, and practice some techniques used in affinage (the process of aging cheese). There will be a strong focus on the technical aspects of cheese making and affinage, as well as information on facilities, equipment, marketing, and operations. Participants are encouraged to bring any of their cheeses to the class for all to try. Lunches and course materials, including many tried and true recipes, will be provided. A separate pair of clean water-resistant boots or shoes is required. Cost is $350 for each class; a $50, non-refundable deposit is required and the remainder is payable on arrival. Classes are from 9 am to 4 pm each day.

To register for the workshops:
Contact Peter Dixon at Tel. 802-387-4041 or email dixonpeter@mac.com
Send deposit to
Peter Dixon, 131 West Parish Road, Westminster West, VT 05346.

Overnight lodging is available in the local area for $50 and up.
For lodging information contact Angela Miller.
Telephone: 802-645-0932
Email: angela@considerbardwellfarm.com.
Website: www.considerbardwellfarm.com

March 24-25, 2010. Beginners Class about cheese making and starting an artisan cheese business. Topics include starting up a creamery; properties of sheep, cow and goat milk and their use in cheese making; making lactic curd cheeses (Chevre) and Tomme from goat and cow milk; cheese brining; cheese ripening; and financial and marketing information.

April 6-7, 2010. Beginners Class about cheese making and starting an artisan cheese business. Topics include starting up a creamery; properties of sheep, cow and goat milk and their use in cheese making; making lactic curd cheeses (Chevre) and Tomme from goat and cow milk; cheese brining; cheese ripening; and financial and marketing information.

May 11-12, 2010. Cheesemaking and Affinage: techniques, microbes and facilities. Exploring the craft of cheese making and ripening. On day one we will make a tomme cheese. On day two we will follow the steps for ripening this cheese and many others. The focus will be on ripening cultures, bio-reactions, affinage techniques, quality control, and how to design and construct facilities for the many types of cheese.

I am also available to teach two and three day workshops in other locations.

The following workshops have already been scheduled for this year.
New Schedule for 2009

April 16-17, 2010
at Mount Mansfield Creamery in Morrisville, Vermont.

The two-day class will be a combination of hands-on cheese making and short lectures on cheesemaking and affinage (the process of cheese aging). Topics include

• starting up a creamery;

• properties of cow and goat milk and their use in cheese making;

• choosing starter cultures and rennet;

• making lactic curd and Tomme-style cheeses;

• cheese brining; cheese aging;

• and information about equipment and facilities.

To register and for information about lodging contact Stan Biasini, cheesemaker and owner of Mount Mansfield Creamery.
Tel. 802-888-7686 or email: Rugit13@aol.com

These three-day classes are designed for smallholder farmstead and hobbyist cheesemakers, who are interested in having their own cheese business, and those commercial cheesemakers who want to improve their skills. Participants will learn about milk quality, ingredients used in cheesemaking, processes for making a variety of cheeses, salting and brining, techniques and requirements for aging cheese, and information for establishing a business as a farmstead or artisan cheesemaker that includes equipment, facilities, capitalization, cash flow analysis, and marketing. The heart of the workshop is the hands-on opportunity for participants to make a number of different cheeses themselves, and so to learn by actually doing it.

March 8-10, 2010 at Michigan State University, East Lansing, Michigan.
Ways to Register:   Phone 517-355-8474x114 to register using your VISA, MC, Disc, or AmEx Credit Cards.  Ask for Cheese Workshop Registration. Fax your completed registration form, along with your credit card information, to 517-353-8963, attention Cheese Workshop Registration.  Mail your completed registration form with payment to Cheese workshop,
c/o Linda Young, Michigan State University,
236 G.M. Trout FSHN Building, East Lansing, MI  48824-1224.

April 26-28, 2010.  Ashtabula County, Ohio. 
Sponsored by OSU Ashtabula County, 3
9 Wall Street, Jefferson, Ohio 44041
Contact: Abbey Averill:
Phone: 440-576-9008
Averill.10@osu.edu

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