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.


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