Cheese in Vermont

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

Cheesemonger visits:*

  • Jasper Hill Farm & The Cellars at Jasper Hill

  • Vermont Shepherd

  • Cabot Creamery

  • Parish Hill Cremery

  • Vermont Creamery

  • Shelburne Farm

Special Events:​

  • 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.

Click here for eligibility and application (indicate private program)