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Westminster Artisan Cheesemaking

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131 West Parish Hill Rd
Westminster West, VT 05346 United States
18023244201 https://dairyfoodsconsulting.com/introduction-to-cheesemaking

April 2019

Affinage: Techniques, Microbes, and Facilities with Peter Dixon

April 4, 2019 - April 6, 2019
Westminster Artisan Cheesemaking, 131 West Parish Hill Rd
Westminster West, VT 05346 United States
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$600

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. This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. For availability, contact Rachel at Tel. 802.387.4041 or [email protected]

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Advanced Cheesemaking: Simplifying Difficult Cheeses with Peter Dixon

April 8, 2019 @ 9:00 am - April 14, 2019 @ 5:00 pm EDT
Westminster Artisan Cheesemaking, 131 West Parish Hill Rd
Westminster West, VT 05346 United States
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$1200

Advanced 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, aging, and controlling quality, and the session will revolve around hands-on cheesemaking and thorough discussion. Advanced sessions elaborate upon the information presented in the introductory series and accommodate the experience levels of the participants. Participants are encouraged to bring cheeses…

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May 2019

Introduction to Artisan Cheesemaking: Milk to Make to Market with Peter Dixon

May 6, 2019 - May 12, 2019
Westminster Artisan Cheesemaking, 131 West Parish Hill Rd
Westminster West, VT 05346 United States
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$1200

The 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, business planning, and marketing. No prior experience necessary. This session will be held at Parish Hill Creamery & Farm, Westminster West, VT. Address and directions will be sent upon registration.  For availability, contact Rachel at Tel. 802.387.4041 or [email protected]   Registration information…

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