Be sure to check the Courses page for regularly scheduled courses and workshops.
The Training Center for Farmstead Milk Processing
Classes are taught by consultant and trainer Peter Dixon,
along with special guests. Lunches and course materials are provided.
Cost is $250 per course. Next round of classes at the Center will begin in August 2008.
For more information or to register, see Peter's new web page.
Peter Dixon will also be instructor for the following:
Mar 14-15: Beginners and Advanced Cheesemaking Workshop
at Sonnental Dairy in Smyrna, ME
contact Jim Cook, Crown O’Maine Organic Coop. 207-316-5295.
Apr 3-5: Beginners and Advanced Cheesemaking Workshops
in Ashtabula County, Ohio; contact Dave Marrison at OSU Extension
May 16-18, 2008 - Seattle, WA
Three days of cheesy fun!
August 29-Sep 1, 2008 - San Francisco, CA
First U.S. event similar to Italy's Salone del Gusto
Stay tuned for more details!
Vermont Institute for Artisan Cheese
University of Vermont - Burlington VT
In addition to their regularly scheduled, repeated courses,
VIAC also offers the following:
Oct 20-22, 2008: Alpine Cheeses
Oct 22-23, 2008: Cheese Ripening and Affinage
Contact Jody for more information
More Updates Coming Soon!
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