Vermont Cheese Council Autumn Conference
Vermont Cheese Council is thrilled to announce our in-person, all-day Autumn Conference. This is going to be an action-packed full day of learning at beautiful Billings Farm. Content is crafted for cheesemakers, but we welcome mongers, aspiring makers, and other industry who want to learn more about the specific deep dives of artisan cheesemaking.
Topics Include:
- Sensory Evaluation, Part 1 & 2: From Attributes to Action Items – Sensory Programming as a Leadership Tool
- A (Culture) Cocktail Hour: Helping Your Team Balance Risk & Reward
- Roundtable Discussion: How Supply Chain Engagement Can Guide Product Development
- The Complex Role of Calcium, Phosphate, and Other Minerals in Cheesemaking, Cheese Functionality, and Cheese Quality
Speakers Include:
- Zoe Brickley, Jasper Hill Farm
- Andy Johnson, Dairy Connection
- Olivier Laurin, Rheolution
- Dr. Gil Tansman, DSM Firmenich
- Gina Accorsi, Cabot Creamery Cooperative/Agrimark
- Olivia Haver, von Trapp Farmstead
Tickets are $125 each, with limited capacity. View detailed session descriptions, speaker bios, and register your seat at https://vtcheese.com/autumn2025. Because of the nature of these sessions, we are not offering a virtual attendance option at this time. ACS members can receive a 20% discount with the promo code acs2025.
Event Details
Date: Fri, Oct. 24, 2025
Time: 12:00 AM - 12:00 AM
Organizers:
- Vermont Cheese Council
Cost: $125 (ACS members receive 20% discount with promo code acs2025.)
