Peter Dixon Reverse Engineering Workshop (4/4/2017) - Peter Dixon led 17 of us on Apr 5th through a workshop on how to “reverse engineer” a cheese that we like to eat and want to learn how to make. We specifically covered four different cheeses– Epoisses Geotrichum candidium rind aged goat cheeses Bleu d’Auvergne La Tur –but then discussed many other typs and […] ACS Response to Listeria Outbreak in NY State (3/14/2017) - The American Cheese Society has written a letter to the editor in response to an article published on March 10th that detailed an outbreak of Listeria illnesses linked to cheeses made at Vuelto Cheese in Walton, New York. Unfortunately the outbreak has already been linked to two deaths. The ACS has also just released an […] FREE Quickbooks Classes for Farm Accounting (3/9/2017) - Introduction to Farm Accounting with QuickBooks Pro Workshop Tuesday, March 28, 2017 2:00 PM to 5:00 PM UMaine Regional Learning Center 75 Clearwater Drive, Suite 104 Falmouth, Maine 04105 Venue Phone: 207.781.6099 or 800.287.1471 (in Maine) Registration Cost: Free Preregistration is required. Class is limited to 15. Please contact Pam St. Peter at firstname.lastname@example.org or […] Cheese Workshop with Peter Dixon (2/13/2017) - The Maine Cheese Guild Invites you to attend: Reverse Engineering and Troubleshooting Cheese with Peter Dixon April 4th, 2017 • 9am to 5pm • Governors Restaurant in Waterville, Maine Morning Session Cheesemakers, is there a cheese you love — and would love to make — but aren’t sure how? Does your creamery set-up enable you […] Workshops at East Forty Farm & Dairy (2/13/2017) - East Forty Farm and Dairy in Waldoboro, Maine is offering four workshops in February and March at the farm. All are on Sundays from 3 to 4:30 pm. Fee charged. Advance registration required. For more info, visit the farm’s Facebook page, or visit our Events Calendar for the category Cheese Related Workshops or please call […] History: Premium Cheese Recipe (1/31/2017) - From an address on the SECOND day of the meeting of the Maine Board of Agriculture, January 4, 1871 by X. A. Willard, A. M., of Herkimer, N. Y., Dairy Editor of the Rural New Yorker, &c., &c. “At the late New York State Fair, the premium on the best factory cheese was awarded to […] Dave Potter Cultures & Enzymes Workshop (1/27/2017) - Dave Potter from Dairy Connection will be teaching a cultures workshop on Sunday, February 19th, from 9am-4pm at the Governors Restaurant conference room in Waterville, Maine. Understanding the Function of Cultures and Enzymes in Cheese Making Have you ever wondered how does rennet work or what do cultures do in the cheese process? To produce […] History: Premium Cheese Recipe (1/24/2017) - Mrs. V. R. Stickney made a presentation to the West Oxford Agriculture Society in 1859 to explain how she made her widely regarded cheese: My dairy consists of four cows of the native breed. Their average period of giving milk is nine months; the average yield of milk for the whole term is five quarts […] Members Offer Cheesemaking Workshops (1/18/2017) - Four Maine Cheese Guild members are offering workshops in 2017 Cathe Morrill from State of Maine Cheese Company is teaching Magic of Making Mozzarella workshops through the 5 Town CSD Adult Ed program in Rockport on Mar. 21, 6-8 pm April 12, 6-8 pm Cheesemaking Workshops at Appleton Creamery: Feb 5, 12pm-4pm, Italian Fun Feb […] Cheese Makers Resource Conference 2017 (11/18/2016) - In addition to the American Cheese Society conference, there is another national conference held for cheese makers — The Cheese Makers’ Resource Conference put together by Agri-Service and Dairy Heritage. It’s a bit smaller than the ACS conference and does not include a competition, but it’s held on the East Coast in most years — […]
Dairy and Cheese Education Opportunities
Maine Cheese Guild
See Guild Workshops Page
December through April
Maine Cheese Guild member Caitlin Hunter at Appleton Creamery is offering Home Cheesemaking , Basic Goat Cheese and other workshops each winter to spring. Caitlin has been making cheese for over 30 years and has won many awards for them. She has also taught cheesemaking at the Vermont Institute for Artisan Cheese, the Morris Farm, and UMO. Visit the links above for the latest information on these workshops and/or to sign-up.
Vermont Institute for Artisan Cheese (VIAC)
For more information and to register for classes:
Visit their web site: www.uvm.edu/viac
Contact: Jody Farnham: Program Coordinator for VIAC
255 Marsh Life Science Building UVM ~Campus
109 Carrigan Drive
Burlington,VT 05405-0044 E-mail: email@example.com / Phone 802.656.8300/ Fax 802.656.00
A series of two-day workshops in making cheese on the farm, taught by Peter Dixon and special guests. Classes are held at Woodcock Sheep Cheese Farm in Weston, Vermont and Taylor Farm, makers of Farmstead Gouda in Londonderry, Vermont. Through making cheese and other dairy products and receiving classroom instruction at these licensed Vermont farmstead cheese businesses participants will learn the fundamentals of farmstead cheese making and how to set up and improve their own farmstead cheese businesses. During the two days, we will learn to use starter and ripening cultures and make at least two varieties of cheese. There will be a strong focus on the technical aspects of cheese making and affinage as well as information on facilities, equipment, marketing, and operations. Participants are encouraged to bring any of their cheeses to the class for all to try. Lunches and course materials, including many tried and true recipes, will be provided. A separate pair of clean water-resistant boots or shoes is required. Cost is $250; a $50 deposit is required and the remainder is payable on arrival. Classes are from 9 am to 4 pm each day.
Contact Peter Dixon at Tel. 802-387-4041 or
Email firstname.lastname@example.org for further details and to register and receive directions.
Send deposit to Peter Dixon, PO Box 993, Putney, VT 05346.