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Home » CEWD » Essential Principles and Practices of Cheesemaking

Essential Principles and Practices of Cheesemaking

This Vermont Tech 5-day program is a practical and comprehensive technical guide in cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheese making, quality control practices and useful considerations in starting a small scale cheesemaking business. The course, lead by Dr. Almena-Aliste -an international cheese technologist and former instructor/program developer of VIAC programs, is structured in 3 main sections. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheese-making milk. The second part describes the principles of cheesemaking, the different families of cheese and also includes comprehensive hands-on demonstrations in making 3 different cheese styles: a fresh acid-coagulated, a bloomy rind variety and a semi-hard cheese. Finally, the last section of the program focuses on how monitor and control the fundamental factors driving the quality of the product. All the cheese making exercises will be performed by Canadian master cheesemaker Marie-Chantal and will be hosted at the facilities of Neighborly farms, an organic Vermont farm producing award winner cheeses. At the end of the program students will also have the opportunity to get a private tour of Neighborly farms and learn from Linda Dimmick, owner and cheesemaker of Neighborly farms, the main challenges and rewards of being a farmer and a cheese maker.
 
Registration fee includes a comprehensive course manual, breakfast, lunch and refreshment breaks for all days of the course. To register for this course, please visit our registration page.
 
Optional lodging at the college it is also available at a very competitive price. If you are interested in staying at the college please contact Maureen at mhebert@vtc.edu or (802) 879-2336


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