Four days in the Green Mountain State visiting farms and creameries in one of the epicenters of artisanal cheesemaking in the Northeast. Learn about American affinage, French goat cheesemaking in the Green Mountains, cooperative dairying, the natural cheese movement, and of course America's iconic cheese, Vermont cheddar.
This program will involve a good deal of walking. Professinals only.
Four days guided visits and discussions (32+ hours)
Class size limited to 6; minimum 4 enrollments required for course to be held
Tuition, including lodging (double occupancy) & most meals: $2800
if attending Vermont Cheesemakers Festival, dates must be in August
Jasper Hill Farm & The Cellars at Jasper Hill
Parish Hill Cremery
Attendance at the Vermont Cheesemakers Festival (dates must coincide)
Tasting and meeting with Peter Dixon, founder of the Cornerstone Project
*visits subject to change; any replacements will be of equal quality and interest.