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! 
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.