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Essential Principles and Practices of Cheesemaking

Randolph Center, VT

This five-day course is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive course, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheesemaking milk. The second part describes the principles of cheesemaking and the different families of cheese and also includes comprehensive hands-on demonstrations in making three different cheese styles: a fresh acid-coagulated soft cheese, a bloomy rind variety, and a semi-hard cheese. The last section of the program focuses on how to monitor and control the fundamental factors driving the quality of the product. This course is taught by Dr. Montserrat Almena-Aliste and Master Cheesemaker, Brian Schlatter. All cheesemaking exercises will be done at Neighborly Farms.

Please note there is the option to take this course for academic credit. The cost is an additional $100.00 for one academic credit.

To register please visit this page. If you have additional questions call 802-728-1677 or email aginstitute@vtc.edu.

This course is offered through the Institute for Applied Agriculture and Food Systems at Vermont Tech.  The Institute supports students, farmers and agricultural specialists with educational opportunities related to animals, plants, soils, food systems, sustainability, mechanical systems, and agriculture business management. These programs teach practical, hands-on techniques in diversified agriculture ranging from vegetable, fruit and berry production to dairy herd management to technical skills such as meat-cutting and welding. Vermont Tech is continually expanding the trainings being offered to meet agricultural workforce needs around the state.