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.
Details:
- 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.