Peter Dixon

Dairy Foods Consulting

Westminster Artisan Cheesemaking

Training and Consulting with 

Farmstead and Artisan Cheesemakers

since 1996

As a dairy foods consultant and artisan cheesemaker, Peter Dixon draws on over 40 years of cheesemaking, as well as 27 years of consulting with people engaged in or interested in making cheese and dairy products . Peter works with dairy farmers and cheesemakers to research and develop, or improve their milk processing businesses.  

At Westminster Artisan Cheesemaking in Westminster, Vermont, Peter offers small group cheesemaking instruction geared toward handmade artisan and farmstead cheese production.

In 2018, Peter became a Lead Instructor for the FSPCA Preventive Controls for Human Food Course, offering trainings in Vermont and around the country.

Peter got his start in Food Safety while pursuing his M.S. in Dairy Science at the University of Vermont. The demonstrable connection between risk reduction practices and high quality cheese and dairy foods guides Peter's work as a consultant and a cheesemaker.  

In 2013 Peter started Parish Hill Creamery, a small seasonal cheese business where he produces natural, handmade, raw milk cheeses with his wife Rachel and sister Alex Schaal.