Providing Training and Consulting to Farmstead and Artisan Cheesemakers since 1996


Peter Dixon is a dairy foods consultant and artisan cheesemaker. His work draws on 30 years of cheesemaking and 20 years of consulting  with people engaged in or interested in making cheese and dairy products . Peter works with dairy farmers and cheesemakers to research and develop or improve their milk processing businesses. Peter offers small group cheesemaking instruction geared toward handmade artisan and farmstead cheese production at Westminster Artisan Cheesemaking in Westminster, Vermont.

Peter got his start in Food Safety while pursuing his M.S. in Dairy Science at the University of Vermont. The demonstrable connection between risk reduction practices and high quality cheese and dairy foods guides Peter's work as a consultant and a cheesemaker.