Cheese in Vermont: An Insider’s Tour

Cheese in Vermont: An Insider’s Tour

Four days of encounters, discussions, tastings, and trips – all with the expert guidance of Academie Director Sue Sturman – provide students with insights on how the art of cheesemaking and mongering is practiced in Vermont.


  • Four days guided visits and discussions (32+ hours)
  • Class size limited to 6; minimum 4 enrollments required for course to be held
  • Tuition, including lodging (double occupancy) & most meals: $3000

Cheesemaker visits:*

  • Jasper Hill Farm
  • Spring Brook Farm
  • Cabot Creamery
  • Parish Hill Creamery
  • Vermont Creamery
  • Shelburne Farm

Discussion topics

  • The Cornerstone Project
  • Propagating autonomous cultures
  • American affinage
  • New England pasturage and landscape protection
  • Cooperative large-scale dairying
  • Large-scale/small scale cheesemaking partnerships
  • Transplanting european tradition to the new world
  • Goat, cow and sheep animal husbandry
  • Pigs on a dairy farm

*visits subject to change; any replacements will be of equal quality and interest.