Affinage is an art apart. This course covers the infrastructure, tools and equipment, and techniques used by French affineurs to mature all styles of cheese. Students work in the caves at Mons Fromager-Affineur alongside the Mons staff. Classroom work and experiential learning are key components.

Dr. Carmen Licon, the recipient of the Daphne Zepos Teaching award in 2024 will introduce the CURD program, a vocational initiative designed to train the next generation of cheesemakers.

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.

Join Olivier Laurin, Senior Cheese Science Technologist, and Benjamin Iesalnieks, Dairy Culture and Enzyme Application Specialist, for a deep dive into Coagulation and curd cutting 101. We'll examine the fascinating physico-chemistry behind the process and guide you through the essential steps of coagulation and curd cutting.

In this session, participants will hear best practices for ensuring effective cleaning and sanitation. Presenters will provide real world case studies on biofilms, common sanitation mistakes and information on how to use indicators for detection and control.