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Westminster Artisan Cheesemaking
Affinage: Techniques, Microbes and Facilities
Westminster Artisan Cheesemaking 131 West Parish Hill Rd, Westminster West, VT, United StatesAffinage: 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 visits to local cheese aging spaces for a tour and discussion … Continue reading
Introduction to Artisan Cheesemaking: Milk to Make to Market
Westminster Artisan Cheesemaking 131 West Parish Hill Rd, Westminster West, VT, United StatesThe Fundamentals of Cheesemaking: 6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion of cheese aging; facilities, equipment, and creamery design; … Continue reading
Introduction to Artisan Cheesemaking: Milk to Make to Market with Peter Dixon
Westminster Artisan Cheesemaking 131 West Parish Hill Rd, Westminster West, VT, United StatesThe Fundamentals of Cheesemaking: 6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion about cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, … Continue reading
Advanced Cheesemaking: Simplifying Difficult Cheeses with Peter Dixon
Westminster Artisan Cheesemaking 131 West Parish Hill Rd, Westminster West, VT, United StatesAdvanced Cheesemaking is a six 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, … Continue reading
Affinage: Techniques, Microbes, and Facilities with Peter Dixon
Westminster Artisan Cheesemaking 131 West Parish Hill Rd, Westminster West, VT, United StatesExplore 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 … Continue reading