Advanced Cheesemaking: Simplifying Difficult Cheeses
Dec
4
to Dec 10

Advanced Cheesemaking: Simplifying Difficult Cheeses

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.

• The Blues: Soft-Ripened to Stilton
• Bloomy and Washed Rind  
• Alpine & Grana

Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  Participants are invited to bring cheeses for tasting and evaluation. 

Cost is $1200 for all three sessions (six days), or $500 for each two day workshop.  Complete workshop details and Registration information here.

 

 

View Event →
2017 Vermont Cheesemakers' Festival
Jul
16
10:00 AM10:00

2017 Vermont Cheesemakers' Festival

SUNDAY, JULY 16, 2017

Cheese • Wine • Beer • Cider • Spirits • Food • Tastings

Cooking Demos • Interesting Workshops

Vermont is the premium artisanal cheese state with the highest number of cheesemakers per capita: over 40 of them! We invite you to experience our passion for making fine cheeses, taste local and fresh foods and wines, and meet the artisans who make them. Spend a high summer day along the shores of Lake Champlain at the historic Shelburne Farms Coach Barn sampling, buying, learning, and networking. Come and celebrate the season.

View Event →
Advanced Cheesemaking
Apr
11
to Apr 17

Advanced Cheesemaking

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

Advanced Cheesemaking

Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.

• The Blues: Soft-Ripened to Stilton
• Bloomy and Washed Rind  
• Alpine & Grana

Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  Participants are invited to bring cheeses for tasting and evaluation. 

Cost is $1000 for all three sessions (six days), or $400 for each two day workshop.  Complete workshop details and Registration information here.

View Event →
Affinage: Techniques, Microbes, & Facilities
Apr
7
to Apr 9

Affinage: Techniques, Microbes, & Facilities

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

Affinage: Techniques, Microbes, & Facilities

April 7-9, 2017

Explore the craft of cheesemaking and ripening from the perspective of the affineur.  This session will include a tour of cheese aging facilities and discussion of affinage in practice. 

$500 for three day workshop.  Click here for complete details and  Registration information.

View Event →
Introduction to Cheesemaking
Mar
27
to Apr 2

Introduction to Cheesemaking

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

Introduction to Cheesemaking

March 27 - April 2, 2017

This 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design. 

Cost is $1000 for six day session.  Click here for  complete workshop details and registration information.

 

View Event →
Introduction to Cheesemaking
Feb
20
to Feb 26

Introduction to Cheesemaking

Introduction to Cheesemaking

February 20-26, 2017

This 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design. 

Cost is $1000 for six day session.  Click here for  complete workshop details and registration information.

View Event →
Dairy Heritage Cheesemakers Conference 2017
Jan
25
to Jan 26

Dairy Heritage Cheesemakers Conference 2017

The Cheese Makers’ Resource Conference is an annual event for cheese artisans at beginning to advanced skill levels. Featuring topics, one-on-one sessions, a tasting session, a panel discussion, and an Evening of Cheese event, this conference will allow you to sharpen your skills and connect with other cheese makers.

Peter will be available for 25 minute one-on-one meetings on Wednesday, January 25.  Sessions are on a first come basis and are available without additional fees to participants.

The Cheese Maker's Resource Conference is sponsored by Agri- Service LLC, from Hagerstown, Maryland. 

 

View Event →
Feb
12
8:30 AM08:30

VCC Cultures with Margaret Peters-Morris & Dave Potter

Cheese is a living entity with a continuous cycle of microbiotic life assisting in the transformation of milk into great cheeses. The Vermont Cheese Council is proud to present Dave Potter of Dairy Connection and Margaret Peters-Morris of Glengarry Fine Cheese in a winter workshop focused on Cheese Cultures. The workshop will provide a greater understanding of the role of cultures in the development of cheese flavors, textures, aroma and rind throughout its aging process. Attendees should leave the workshop with enhanced skills in working with cultures to create distinctive cheeses.

Details and Registration information available here.

 

View Event →
Feb
5
1:15 PM13:15

PASA 2016: Starter Cultures for Cheesemaking: Native and Commercial Cultures

Starter Cultures for Cheesemaking: Native and Commercial Cultures

Fermentation is essential to making almost all cheeses.  This seminar will outline the basic types of bacterial cultures that are used for the lactic fermentations in cheesemaking.  Information about the preparation and use of both native and commercial cultures, including the roles that these cultures play in making and aging cheese, will be presented.  This will help participants to make the best choices for making a wide variety of cheeses at home or in a small business setting.

View Event →
Feb
5
8:30 AM08:30

PASA 2016: Aging Cheese on Boards: Why Wood Is Good

Aging Cheese on Boards: Why Wood Is Good

Wooden boards have been used for centuries for aging cheese.  Find out how wood can play a beneficial role in aging many varieties of cheese.  Presenting information about types of wood, care and maintenance, and practical use and creating beneficial microclimates for developing cheese rinds.

PASA: Farming for the Future Conference

The annual Farming for the Future Conference is PASA’s signature event and our main vehicle for community building. Widely regarded as the best of its kind in the East, this event brings together an audience of over 2,000 farmers, processors, consumers, students, environmentalists and business and community leaders annually.

Complete Conference and Registration information here.

View Event →
Feb
4
8:00 AM08:00

PASA 2016: Cheese Track (Full Day)

Good Cheese, Safe Cheese: The Food Safety-Quality Connection

Prepare basic programs that lay the foundation for Cheese Production Food Safety, and understand the link between controlling food safety and improving cheese quality. Participants will work on their own plans, for current or future facilities, and develop a framework for completing their food safety program at home. Handouts will be provided prior to the session, which participants should use to prepare initial written plans.

Understanding Cheese Quality: Evaluating &Describing Cheese to Develop & Amend Recipes

See, taste, and smell to describe cheese and find positive attributes and flaws. Then use this information to develop and/or alter recipes to produce the highest quality cheese. Participants will evaluate their cheeses and create descriptions. This will be followed by a discussion of how to use this information to improve cheese quality.

Underwriting thanks to Dairy Heritage by Agri-Service LLC.

PASA: Farming for the Future Conference

The annual Farming for the Future Conference is PASA’s signature event and our main vehicle for community building. Widely regarded as the best of its kind in the East, this event brings together an audience of over 2,000 farmers, processors, consumers, students, environmentalists and business and community leaders annually.

Complete Conference and Registration information here.

View Event →
Dec
14
to Dec 15

HACCP/HARPC

Developing a Food Safety/Risk Reduction Program for Small-Scale Cheesemakers

 December 14 - 15, 2015  

This two-day session provides training in food safety for commercial cheesemakers.  Utilizing Peter's HACCP-Based Program Manual, this session will prepare participants to design and implement a HACCP program appropriate for small-scale artisan cheesemaking operations.  

Cost is$400 fortwo day workshop.  Complete workshop details and Registration information here.

View Event →
Dec
4
to Dec 5

Advanced: Alpine & Grana

Advanced Cheesemaking

Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.

• The Blues: Soft-Ripened to Stilton November 30 - December 1
• Bloomy and Washed Rind December 2 - 3
• Alpine & Grana December 4 - 5

Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  Participants are invited to bring cheeses for tasting and evaluation. 

Cost is $1000 for all three sessions (six days), or $400 for each two day workshop.  Complete workshop details and Registration information here.

View Event →
Dec
2
to Dec 3

Advanced: Bloomy & Washed Rind

Advanced Cheesemaking

Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.

• The Blues: Soft-Ripened to Stilton November 30 - December 1
• Bloomy and Washed Rind December 2 - 3
• Alpine & GranaDecember 4 - 5

Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  Participants are invited to bring cheeses for tasting and evaluation.

Cost is $1000 for all three sessions (six days), or $400 for each two day workshop.  Complete workshop details and Registration information here.

View Event →
Nov
30
to Dec 1

Advanced : The Blues

Advanced Cheesemaking

Go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.

• The Blues: Soft-Ripened to Stilton November 30 - December 1
• Bloomy and Washed Rind December 2 - 3
• Alpine & Grana December 4 - 5

Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  Participants are invited to bring cheeses for tasting and evaluation. 

Cost is $1000 for all three sessions (six days), or $400 for each two day workshop.  Complete workshop details and Registration information here.

View Event →
Nov
13
to Nov 14

The Maine Cheese Guild presents

Soft, Hard, and Stretchy: The Culture of Southern European Cheeses

with Peter Dixon

November 13 & 14, 2015

Peter Dixon will teach a two day workshop focusing on the cheese styles of Southern Europe (Spain, Italy, Albania and beyond). He will demonstrate making three different cheeses -- one stretchy pasta filata type, one hard and aged, one soft and young -- and the techniques for making all three types. In addition, Peter will discuss and demonstrate how to create and propagate natural cheese cultures for use in these and other cheese recipes.

Complete workshop details and Registration information here.

View Event →