vermont cheesemaking workshops

posted April 9, 2013

2013 is Peter Dixon’s 15th year of Cheesemaking Workshops near his home in Westminster, Vermont.  In our third year at Westminster Artisan Cheesemaking and our first year at the Parish Hill Creamery, the lineup is better than ever! Peter Dixon, M.S.

This year’s series is comprised of two and three day sessions on the fundamentals of making and aging cheese and operating a small-scale, farmstead or artisanal cheese business.   Workshops are tailored to the needs and interests of aspiring cheesemakers as well as experienced manufacturers looking to improve and/or expand their cheese production.    Topics include:

  • Hands-on Cheesemaking;
  • HACCP and Food Safety;
  • Technical Information on Milk Chemistry, Cheesemaking Processes, Affinage, Sanitation; and
  • Practical Approaches to Construction of Cheesemaking and Aging Facilities. 

Also available, Peter’s HACCP-BASED PROGRAM HANDBOOK: A Guide for Farmstead and Small-Scale Artisan Cheesemakers Who Make Cheese by Hand in Small Batches from Raw and Pasteurized Milk  This handbook provides a framework for cheesemakers to construct food safety programs using the principles of the FDA/National Committee of Interstate Milk Shippers Dairy Products HACCP program. This step-by step guide can be used to develop a HACCP-based program and includes detailed information on GMPs, SOPs, Prerequisite Programs, and HACCP Plans.  The handbook serves as course material for the Developing a HACCP Program for Small-Scale Cheesemakers Workshop that will be held in March and again this fall. 

Spring 2013 at Westminster Artisan Cheesemaking

Peter will be in Georgia in AprilSoft-Ripened Cheese Workshop at Many Fold Farm Chattahoochee Hills, Georgia
April 17-19, 2013

Fabrication of washed-rind cheeses and Camembert-style cheeses using sheep’s milk, including instruction on starter culture selection and affinage. Visit www.manyfoldfarm.com for details and registration information.

Have questions about our program?  Suggestions for one-day intensive sessions?  Feedback on a workshop you attended last year?  Fifteen years ago?  Tell us!  And check out our Facebook for news on our progress with Parish Hill Creamery…

Best,

Peter & Rachel
Westminster Artisan Cheesemaking