Artisan Cheesemaking Workshops at Consider Bardwell Farm

We are offering two-day workshops in making and aging cheese on the farm. Participants will learn the fundamentals of cheese making and how to set up and improve their own cheese businesses through making cheese and receiving classroom instruction at this licensed Vermont farmstead creamery. During the two days, we will learn to use starter and ripening cultures, make at least two varieties of cheese, and practice some techniques used in affinage (the process of aging cheese). There will be a strong focus on the technical aspects of cheese making and affinage, as well as information on facilities, equipment, marketing, and operations. Participants are encouraged to bring any of their cheeses to the class for all to try. Lunches and course materials, including many tried and true recipes, will be provided. A separate pair of clean water-resistant boots or shoes is required.

• Cost is $350
• A $50 deposit is required and the remainder is payable on arrival.
• Classes are from 9 am to 4 pm each day.
• Overnight lodging is available at the farm for $60 and in the local area for $50 including breakfast.

December 16-17, 2009
Cheesemaking and Affinage Class: techniques, microbes and facilities. Exploring the craft of cheese making and ripening. On day one we will make a tomme cheese. On day two we will follow the steps for ripening this cheese and many others. The focus will be on ripening cultures, bio-reactions, affinage techniques, quality control, and how to design and construct facilities for the many types of cheese.

January 4-5, 2010
Beginners Class about cheese making and starting an artisan cheese business. Topics include starting up a creamery; properties of sheep, cow and goat milk and their use in cheese making; making lactic curd cheese (Chevre) and Tomme; cheese brining; cheese ripening; and financial and marketing information.

For further details and to register, contact Peter Dixon:
Telephone: 802-387-4041
Email: dixonpeter@mac.com or visit DairyFoodsConsulting.com

For lodging information, contact Angela Miller.
Telephone: 802-645-0932
Email: angela@considerbardwellfarm.com.

Deposits should be sent to:
Peter Dixon
131 West Parish Road
Westminster West, VT 05346

Farm Dinners at Consider Bardwell Farm

Please check back here for information about upcoming chef hosted dinners this winter on our farm.