The Science & Craft of Artisan Cheese ConferenceDeta
Save the date! Details forthcoming!
Save the date! Details forthcoming!
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.
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.
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.
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.
Sometimes the best way to get new ideas is by visiting other cheesemakers! In this presentation, cheesemakers Peter Dixon and Rachel Fritz Schaal share some useful and surprising lessons learned on the road visiting and working with cheesemakers.
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.
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.
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.
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.
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.
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.
Boston Beer & Cheese Fest 2020
March 27th & 28th
The Cyclorama - 539 Tremont Street, Boston, MA
It’s craft beer, cider and cheese…
Join Peter at the vat at Briar Rose Creamery for this hands-on cheesemaking session where the focus will be on defects: where they start, how they develop, and how to avoid them.
https://practicalcheesemakingatbriarrose.brownpapertickets.com
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.
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.
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.
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.
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.
Join Peter at the vat at William Cofield Cheesemakers for this hands-on cheesemaking session where the focus will be on defects: where they start, how they develop, and how to avoid them.
Tickets available at https://practicalcheesemaking.brownpapertickets.com
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.
10th Annual Vermont Cheesemakers' Festival
Cornerstone Project at ACS in Pittsburgh, July 28, 2018
Introduction to Traditional Cheesemaking with Peter Dixon
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.
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.
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.
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.
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.