Westminster Artisan Cheesemaking

Spring 2017 Schedule

Click on titles for complete information.

Other sessions to be scheduled.  Contact us for details. 


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

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

Participants are encouraged to bring their cheeses to the class. Lunches and course materials will be provided. Westminster Artisan Cheesemaking workshops take place at Parish Hill Creamery in Westminster West, Vermont, and run from 9 am to 4 pm each day. Cost is $500/two-day sessions, $600/three-day sessions and $1,200 for weeklong session.

Registration Policy: A deposit of one half of fees  is required to register. The remainder is payable on arrival. Deposits are only refundable with at least 30 days notice and will reflect a $50 charge. In case of class cancellation, all deposits will be refunded.


REGISTRATION

For availability contact Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com

Spaces will be reserved upon reciept of registration and deposit. . Please fill out 2017 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:

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

It has been empowering to try to make all the chemistry of it make sense. It is exciting to think that the more I understand, the more I will be able to control the results of what we do with the milk we work so hard to collect....
— Louisa Conrad, Cheesemaker, Big Picture Farm
The workshop was very helpful, it was great to bounce ideas around with others. The class was very open so everyone could jump in to ask questions and offer input.
— Leslie Goff, Cheesemaker, Consider Bardwell Farm
I’ve been talking with cheese makers and everyone I talked to seems over worked and stressed out. Pretty discouraging. BUT after taking Peter’s workshop I feel like I have a much better idea of what I can do to tailor my cheese business to my needs and goals. My choices will have a huge impact on my time and labor. I now feel hopeful about running a successful cheese business while maintaining a sane home and social life.
— Elsie Gawler, Cheesemaker, North Branch Farm
The Affinage class is perfect for small scale artisan cheesemakers. It covers the affinage of major styles of cheeses. Affinage is very important part of producing the intended final cheese.
— Riko Chandra, Cheesemaker, Reverie Creamery

HACCP/HARPC

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

 TBA, email for more information 

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.  

Participants will work on elements of the HACCP program including

Product Descriptions
• Cheese Production Flow Charts
• Critical Control Points
• Prerequisite Programs  

This session will be held in Westminster, Vermont. Address and directions will be sent upon registration.  For availability contact Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com  Registration information and policies can be found here.

Introduction to Cheesemaking

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. Topics include:

  • Milk Properties
    • Sheep
    • Cow
    • Goat
    • Seasonal Milk Production
  • Hands-On Cheesemaking
    • Mozzarella
    • Ricotta or Ricottone
    • Tomme
    • Gouda
    • Appenzeller
    • Asiago
  • Use of Starter & Ripening Cultures
  • Brining
  • Affinage
  • Equipment
  • Facilities for Small-Scale Commercial Cheesemaking
  • FDA and State Regulations
  • Sanitation and Development of Food Safety Programs
  • Affinage for the Cheeses made in Class
  • Creamery Design
  • Business Planning
    • Financial
    • Personnel
    • Marketing

This session will be held in Westminster, VT. Address and directions will be sent upon registration.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com   Registration information and policies can be found here.

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, commercialcheese 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.

In each session we will cover:

• Starter and Ripening Cultures
Cheesemaking Recipe Development
Specific Cheese Aging Techniques
Equipment & Facilities
Food Safety
• Cheese Grading & Quality Control
 

These sessions will be held in Westminster, VT. Address and directions will be sent upon registration. For availability contact Rachel at 802.387.4041 or email westminsterartisan@gmail.com  Registration information and policies can be found here.

Affinage: Techniques, Microbes and Facilities

This workshop will explore the craft of cheesemaking, ripening, and grading cheese for sale, viewing the process from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice.  Topics include:

  • Selection and Use of Ripening Cultures
  • Bio-reactions between Microbes, Enzymes, and Cheese Components
  • Affinage Techniques including Bloomy rind, Washed rind, Blue, Alpine, Grana, and Tomme Cheeses
  • Cheese Grading and Quality Control, and
  • Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms

Participants are encouraged to bring cheeses for tasting and evaluation.  

This session will be held in Westminster, VT. Address and directions will be sent upon registration.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com  Registration information and policies can be found here.

REGISTRATION

For workshop availability contact Peter or Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com

Spaces will be reserved upon reciept of registration and deposit. . Please fill out 2017 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:

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

Registration Policy: A deposit of one half of fees is required to register. The remainder is payable on arrival. Deposits are only refundable with at least 30 days notice and will reflect a $50 charge. In case of class cancellation, all deposits will be refunded. 

Deposits are:

  • $250 for two-day sessions ($500 total)
  • $300 for three-day sessions ($600 total)
  • $600 for six-day sessions ($1,200 total)

Balance due on arrival for session.

*Note:  While you are working with us, 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