I have been busy making cheese at the Consider Bardwell Farm where I plan to hold some new cheesemaking classes this year and next. However, I am not sure about when these will start. Stay tuned to this page for details.

Workshop Schedule for 2009

• Artisan Cheesemaking Workshops at Consider Bardwell Farm in 2009
  We are offering two-day workshops in making and aging cheese on the farm. 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, 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; a $50 deposit is required and the remainder is payable on arrival. Overnight lodging is available in the local area for $50 including breakfast. Classes are from 9 am to 4 pm each day.
  
  Contact Peter Dixon at Tel. 802-387-4041 or Email: dixonpeter@mac.com for further details and to register.
  To receive lodging information and directions contact Angela Miller at Tel. 802-645-0932 or Email: angela@considerbardwellfarm.com. You can also look at farm web site: www.considerbardwellfarm.com
  
  Send deposit to:
  Peter Dixon,
  131 West Parish Road,
  Westminster West, VT 05346.
• July 17-18, 2009. 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.
• June 18-19, 2009. 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 cheese (Chevre) and Tomme; cheese brining; cheese ripening; and financial and marketing information.
• August 10-11, 2009. Mediterranean Cheese: a class about some of the cheeses made in this part of the world. We will make Feta, Ricotta, and a hard Sardinian-style cheese using the farm's goat milk and Mozzarella using cow milk from Jersey Girls Farm. In addition: cheese brining; cheese ripening; and recipes for a few other cheeses of this region.

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

• August 4-6, 2009
  Michigan State University Cheesemaking Workshop:
  
  Taught by Peter Dixon, cheesemaker and consultant
  
  This three-day class is designed for novice and advanced cheesemakers. Peter will teach participants about the milk quality, ingredients used in cheesemaking, processes for making a variety of cheeses, techiniques and requirements for aging cheese, and how to establish a business as a farmstead or artisan cheesemaker. This is a “hands-on” class, which gives participants an opportunity to make several kinds of cheese. Peter will also present short lectures to provide an understanding of basic milk and cheese chemistry, the art of aging cheese (affinage), and how to design and operate cheesemaking business.

  Ways to Register
  Phone 517-355-8474x114 to register using your VISA, MC, Discover, or AmEx Credit Cards. Ask for Cheese Workshop Registration.

• August 18-20.
  Advanced Cheesemaking Workshop
  at Hidden Hills Dairy in Everett, PA hosted by PASA.
  
  This practicum is designed for established cheesemakers who are already making cheeses and want to improve and expand their skills and product line. Lunch and handouts will be provided. Includes hands-on cheesemaking, and lectures on starter and ripening cultures, affinage, cave and cellar design, and more. To register, contact Allison Shauger at PASA Educational Outreach Department. tel. 814-349-9856 ext 205 or online at www.pasafarming.org.

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