Westminster Artisan Cheesemaking

2019 Fall Schedule

Click on titles for complete information.  Other sessions to be scheduled - contact us for details. 

On the Road

  • Affinage in OHIO November 17 — 18 (Details TBD)

  • Practical Cheesemaking: Rooting Out Defects At The Vat March 18 — 20, 2020

    Join Peter at the vat for this hands-on cheesemaking session where the focus will be on defects: where they start, how they develop, and how to avoid them. Briar Rose Creamery, Dundee OR


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 the 2019 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

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.

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