Advanced Cheesemaking
Dec
7
to Dec 13

Advanced Cheesemaking

  • Westminster Artisan Cheesemaking School (map)
  • Google Calendar ICS

6 day intensive designed for cheesemakers who own 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 Introduction to Artisan Cheesemaking. Experience in commercial cheesemaking is assumed.

More information can be found here.

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Putney Craft Tour
Nov
29
to Dec 1

Putney Craft Tour

  • Parish Hill Creamery (map)
  • Google Calendar ICS

With an extraordinary collection of talent, the Putney Craft Tour stands out among art excursions, and this year’s open studio tour is no different. Bursting with an eclectic variety of artists and craftspeople nestled among the hills and valleys of this charming Vermont town, the 46th annual Putney Craft Tour, a prototype for open studios around the country, held during the long Thanksgiving weekend, gives shoppers, visitors and collectors another reason to be thankful. Many of the studios are off the beaten path and on dirt roads affording a great opportunity to enjoy Southern Vermont’s natural beauty that inspires these artisans. 

Blacksmiths, glass blowers, potters, jewelers, weavers, woodworkers – even artisan cheesemakers –invite visitors to come in, discover, ask questions, sip hot cider and find that one-of-a-kind gift, for themselves or others.

Part of the fun is meandering the back roads, following the map to find these prominent craftspeople and view the works where they are conceived and created; in some cases, the settings showcase how to incorporate original pieces into a home.

The Putney Craft Tour, though unique at the time and distinct to this day, did not spring out of a vacuum but from the happy confluence of a number of trends.

No doubt, Vermont’s agrarian heritage created a culture of craft and an appreciation of the hand-made, which remains to this day. More to the point, Vermont was at the forefront of discussions championing craft as art. In 1938, Aileen Osborne Webb invited artisans and groups with a vested interest in crafts to a meeting in Shelburne, Vt, By the end of their three days together, they had agreed to form the Handcraft Cooperative League of America, the first national organization of craft. That organization would evolve to become the American Craft Council.

“It can be argued that Vermont served as the birthplace of the modern American craft movement,” wrote Jamie Franklin and Anne Majusiak, curators of “State of Craft,” a 2010 exhibit at the Bennington Museum.

In the cultural foment of the ’60s and ’70s, impulses toward self-sufficiency and back-to-the-land fused with rejections of the industrial and the artificial, further feeding the supply of artisans who came to Vermont’s quiet towns and backroads to live and work. Some of those gathered together to start the Putney Craft Tour in 1978, and some are still on the Putney Craft Tour.

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Affinage: Techniques, Microbes, & Facilities
Apr
13
to Apr 16

Affinage: Techniques, Microbes, & Facilities

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

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.  

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Introduction to Cheesemaking: Milk to Make to Market
Apr
5
to Apr 11

Introduction to Cheesemaking: Milk to Make to Market

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

The Fundamentals of Cheesemaking:   6 day intensive workshop designed for those 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.

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Affinage: Techniques, Microbes, & Facilities
Apr
1
to Apr 3

Affinage: Techniques, Microbes, & Facilities

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

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.  

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Introduction to Cheesemaking: Milk to Make to Market
Mar
24
to Mar 30

Introduction to Cheesemaking: Milk to Make to Market

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

The Fundamentals of Cheesemaking:   6 day intensive workshop designed for those 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.

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Introduction to Cheesemaking: Milk to Make to Market - POSTPONED
Apr
27
to May 3

Introduction to Cheesemaking: Milk to Make to Market - POSTPONED

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

The Fundamentals of Cheesemaking:   6 day intensive workshop designed for those 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.

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Affinage: Techniques, Microbes, & Facilities - POSTPONED
Apr
8
to Apr 10

Affinage: Techniques, Microbes, & Facilities - POSTPONED

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

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.  

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Introduction to Cheesemaking: Milk to Make to Market
Dec
3
to Dec 9

Introduction to Cheesemaking: Milk to Make to Market

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

The Fundamentals of Cheesemaking:   6 day intensive workshop designed for those 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.

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Affinage: Techniques, Microbes, & Facilities
Nov
6
to Nov 8

Affinage: Techniques, Microbes, & Facilities

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

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.  

View Event →
Affinage: Techniques, Microbes, & Facilities
Jun
12
to Jun 14

Affinage: Techniques, Microbes, & Facilities

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

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.  

View Event →
Introduction to Cheesemaking: Milk to Make to Market
May
6
to May 12

Introduction to Cheesemaking: Milk to Make to Market

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

The Fundamentals of Cheesemaking:   6 day intensive workshop designed for those 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.

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Advanced Cheesemaking: Simplifying Difficult Cheeses
Mar
30
to Apr 5

Advanced Cheesemaking: Simplifying Difficult Cheeses

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

Advanced Cheesemaking sessions are for cheesemakers who have 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 sessions will revolve around hands-on cheesemaking and thorough discussion.

Participants are invited to bring cheeses for tasting and evaluation.  Including, but not limited to:

  • Blues: Soft-Ripened to Stilton

  • Bloomy and Washed Rind

  • Alpine & Grana

Cost is $1200 for six daysworkshop.  Complete workshop details and Registration information here.

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Affinage: Techniques, Microbes, & Facilities
Mar
26
to Mar 28

Affinage: Techniques, Microbes, & Facilities

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

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.  

View Event →
Introduction to Cheesemaking: Milk to Make to Market
Mar
15
to Mar 21

Introduction to Cheesemaking: Milk to Make to Market

Hands On Cheesemaking Classes

The Fundamentals of Cheesemaking:  This 6 day intensive workshop is designed for those 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.

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Dairy Heritage Cheesemakers Conference 2018
Feb
13
to Feb 14

Dairy Heritage Cheesemakers Conference 2018

The CheeseMakers’ Resource Conference is an annual event for cheese artisans from beginning to advanced skill levels.

Peter will be presenting on: 

Also featured: one-on-one sessions, a panel tasting discussion, and an Evening of Cheese event.   

The CheeseMaker's Resource Conference is held in New Holland, PA, and is sponsored by Agri- Service LLC, from Hagerstown, Maryland. 

 

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Advanced Cheesemaking: Simplifying Difficult Cheeses
Dec
4
to Dec 10

Advanced Cheesemaking: Simplifying Difficult Cheeses

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

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, commercial cheese 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. 

Cost is $1200 for all three sessions (six days), or $500 for each two day workshop.  Complete workshop details and Registration information here.

 

 

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Affinage: Techniques, Microbes, & Facilities
Nov
30
to Dec 2

Affinage: Techniques, Microbes, & Facilities

  • Westminster Artisan Cheesemaking (map)
  • Google Calendar ICS

Explore the craft of cheesemaking and ripening from the perspective of the affineur.  This session will include a tour of cheese aging facilities and discussion of affinage in practice. 

$600 for three day workshop.  Click here for complete details and  Registration information.

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