Dairy Foods Consulting
Westminster Artisan Cheesemaking
Training and Consulting with
Farmstead and Artisan Cheesemakers
As a dairy foods consultant and artisan cheesemaker, Peter Dixon draws on over 35 years of cheesemaking, as well as 20 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 handmade, raw milk cheeses with his wife Rachel and sister Alex Schaal.