nodpa logo


Organic Checkoff
Field Days Archives

NODPA Industry News
National News
Feed & Grain Prices Organic Pay Price
O-Dairy ListServ

Submit An Event •   
Farmer Classifieds
Business Directory
Contact Us

Featured Farms

Support NODPA








Know about an event you think NODPA members would be interested in?

Click here to submit your event, and thanks in advance for the information.

NODPA Events Calendar

January | February | March | April | May | June | July

August | September | October | November | December

May 2017

May 15-24, 2017
Fundamentals of Artisan Cheese

Phone: 802. 586. 7711
Contact Name: Lucy Hankison
Location: Craftsbury Common, VT
Web Address:

Led by world-renowned master cheesemaker and educator Ivan Larcher, “Fundamentals of Artisan Cheese” provides students with the practical and scientific knowledge needed to create exquisite small-scale artisanal cheese. This course offers a whole-system perspective on cheesemaking, which begins on the farm and requires careful attention to animal husbandry and welfare, forage and feed, dairy production, and milk quality. After covering the production of extraordinary milk, the course dives deep into both the science and art of cheesemaking by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In classroom lecture sessions as well as hands-on and observational cheese making, particular attention is paid to the artisanal production of lactic, hard, soft, Saint Nectaire, and traditional brie cheeses. After learning to make this array of cheeses, focus shifts to affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process. Because great cheesemaking can not be reduced to rote, recipe-driven work, sensory and tasting skills are developed.

A session on defects and troubleshooting provides invaluable tools for managing production and working through the challenges of the inherently variable ecological processes of cheesemaking and aging. In sessions offered on the Sterling College campus in Craftsbury Common, at Jasper Hill in Greensboro, and at the Vermont Food Venture Center in Hardwick, Vermont, students also learn about the business of cheesemaking, sales and distribution, and content-based marketing. Attention to critical food safety concerns, an on-site food sanitation workshop, and an overview of plant design round out the curriculum. This course is suitable for confident beginners and capable practitioners alike. The small class size makes it possible for the instructors to tailor content to individual learning goals and have one-on-one conversations. We do, however, recommend that students have some cheesemaking experience, even if only at the home scale, before beginning the class.








NODPA, 30 Keets Rd, Deerfield, MA 01342 FAX: 866- 554-9483 PHONE: 413 772 0444