Click on titles for complete information.

Introduction to Cheesemaking I
August 26-28

Introduction to Cheesemaking II
August 30 - September 1

Affinage: Techniques, Microbes and Facilities
September 12 - 14

Advanced Cheesemaking : Washed-curd, Grana, and Hard Alpine Cheeses
October 7 - 9

Advanced Cheesemaking: Soft-ripened and Blue Cheeses
October 24 - 26

Introduction to Cheesemaking I
November 18 - 20

Introduction to Cheesemaking II
November 22 - 24

Developing a HACCP Program for Small-Scale Cheesemakers  
TBA

Introductory workshops are designed for those looking to develop or improve on a small-scale cheese business, these workshops cover the fundamentals of cheesemaking. No prior experience necessary.

• Introduction to Cheesemaking I
• Introduction to Cheesemaking II

Advanced workshops are designed for licensed cheesemakers with established cheese businesses who are looking to expand on or just improve their operations.  These workshops elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants.  

• Advanced Cheesemaking Workshops
• Affinage: Techniques, Microbes and Facilities
• Developing a HACCP Program for Small-Scale Cheesemakers

Participants are encouraged to bring their cheeses to the class. Lunches and a course training manual (including recipes) will be provided.Classes are held in Westminster, Vermont, from 9 am to 4 pm each day.Cost is $400 for the two-day classes and $500 for the three-day classes.

Registration Policy: A deposit of one half of class fees - $200 for two-day and $250 for three-day classes - is required to register. The remainder is payable on arrival. Deposits are only refundable with at least 30 days notice. In case of class cancellation, all deposits will be refunded.

*Note:  While you are attending a workshop, take advantage of the opportunity to visit one or more of the cheesemaking farms in Vermont.  The Vermont Cheese Council offers information, including a downloadable Vermont Cheese Trail Map.  

REGISTRATION
For availability contact Peter or Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com
Spaces in workshops will be reserved upon reciept of registration and deposit. Fees for this workshop are $500, with $250 deposit required to secure a reservation. Please fill out 2013 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:

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

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Cheesemaking Workshops outside of Vermont

Farmstead Cheesemaking

July 25 -27, 2013
The Trinity Church
110 East Market Street
Mercer, PA 16137

Sponsored by the Penn Soil Resource Conservation & Development Council and Munnell Run Farm Foundation

Click here to download Brochure & Registration Form

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