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Artisan Cheesemaking in Vermont
May 27 - June 6| $3000
This two week intensive program is offered in partnership with Sterling College and the Cellars at Jasper Hill. Led by world-renowned master cheesemaker and educator Ivan Larcher, is designed to provide students the practical and scientific knowledge involved in creating small-scale artisan cheese. Students will learn the full process of cheesemaking, from milk production, lactic technology, and coagulants, to salting, tasting, ripening, and cheese quality.
At workshops offered on the Sterling College campus, at the Cellars at Jasper Hill, and at the Center for an Agricultural Economy in Hardwick, Vermont, students will also learn about the business of cheesemaking, sales and distribution and marketing. The program will also include visits to local producers, and an overview of the history of cheese making in Vermont, and their influence on local food systems.
Educator Ivan Larcher says: “I wish to work with students to help build their cheesemaking future. My love of cheesemaking is matched by my passion to pass on vital cheesemaking knowledge. I am truly looking forward to the opportunity to again link my teaching and work in France with that of my colleagues in Vermont.”