Introduction to Cheesemaking I
April 21-23
August 27-29

This three-day workshop is the first of two classes designed specifically for anyone starting a small-scale, artisan cheese business.  This class includes two full days of hands-on cheesemaking as well as information about aging cheese, and facilities and equipment for the creamery. Topics include:

• milk properties (sheep, cow and goat and seasonal milk production)
• hands-on cheesemaking [lactic curd (Chevre and Fromage Blanc or Quark), Mozzarella, Ricotta, Tomme, and Gouda cheeses]
• use of starter & ripening cultures
• brining
• aging the cheeses made in class
• equipment
• facilities for small-scale commercial cheesemaking
  

This workshop will be held at:
The Compass School
7892 US Route 5  
Westminster, VT 05158

Introduction to Cheesemaking II
April 27-29
August 31- September 2

This three-day workshop is the second of two classes designed specifically for anyone starting a small-scale, artisan cheese business. This class includes one day of hands-on cheesemaking as well as information about regulations, sanitation and food safety, business planning, and creamery design. Topics include

• FDA and state regulations
• sanitation and development of food safety programs
• hands-on cheesemaking (semi-hard and hard alpine cheeses)
• aging the two cheeses made in class
• designing a creamery
• business planning (financial, personnel, and marketing)

This class also includes a visit to Vermont Shepherd, a Westminster farmstead cheesemaking farm.

This workshop will be held at:
The Compass School
7892 US Route 5  
Westminster, VT 05158

 

REGISTRATION & FEES
Contact Peter or Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com
Spaces in workshops will be reserved upon reciept of deposit. Fees for each three-day workshop are $500, with $250 deposit required to secure a reservation. Please make checks payable to Rachel Schaal and send to:

Westminster Artisan Cheese
131 West Parish Road
Westminster West, VT 05346

 

 

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