Westminster Artisan Cheesemaking

Spring 2018 Schedule

Click on titles for complete information.  Other sessions to be scheduled - contact us for details. 

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 2018 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

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.


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

Introduction to Artisan Cheesemaking: Milk to Make to Market

 March 15-21, 2018

The Fundamentals of Cheesemaking:   6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business, and 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. No prior experience necessary.

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, including Native Cultures
  • Brining & Surface Salting
  • Affinage
  • Equipment & Facilities for Small-Scale Commercial Cheesemaking
  • FDA & State Regulations
  • Sanitation & Development of Food Safety Programs
  • Cheese Specific Affinage
  • Creamery Design
  • Business Planning
    • Financial
    • Personnel
    • Marketing

This session will be held at Parish Hill Creamery & Farm, Westminster West, 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: Simplifying Difficult Cheeses 

March 30 - April 5, 2018

 

Advanced Cheesemaking is designed for cheesemakers who have or work for small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  The focus is on making, aging, and controlling quality, and the session will revolve around hands-on cheesemaking and thorough discussion.  

Advanced sessions elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants.   

  • Cheeses: Blues, Bloomy and Washed Rind, Alpine & Grana
  • Recipe Development
  • Starter and Ripening Cultures, including Native Cultures
  • Cheese Specific Aging Techniques
  • Equipment & Facilities
  • Cheese Grading & Quality Control
  • Food Safety

Cost is $1200 for six day workshop.  Participants are invited to bring cheeses for tasting and group evaluation.

This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. 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

March 26-28, 2017

Explore the craft of cheesemaking, ripening, and grading cheese for sale 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
  • 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 at Parish Hill Creamery & Farm, Westminster West, VT.  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 2018 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