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Given strong interest by undergraduate students in hands-on cheesemaking classes, the Vermont Institute for Artisan Cheese (VIAC) at the University of Vermont will offer a summer cheese school to allow undergraduate students to complete the Institute’s Basic Certificate Cheesemaking Program. VIAC is the nation’s only comprehensive center devoted to artisan cheese. By providing education, research, technical services, and public service to increase knowledge, appreciation, and expansion of artisan cheese, the Institute supports artisan cheese producers in Vermont and the United States, contributes to scientific research and expertise related to dairy and cheese products, and encourages the sustainability of the small farm culture and working landscapes.
The Basic Certificate Cheesemaking Program consists of six fundamental courses on technical aspects of cheesemaking. The foundation courses are designed to provide beginning cheesemakers with basic scientific knowledge and skills. These include Essential Principles and Practices in Cheesemaking (3 days); Milk Chemistry (1 day); Hygiene and Food Safety in Cheesemaking (1 day); Starter Cultures (1 day); Cheese Chemistry (2 days) and Basic Sensory Evaluation of Cheeses (1 day).
We will offer the Basic Certificate Cheesemaking Program twice during the summer of 2010 so students have an opportunity to complete the entire certificate. The sequences run over two weeks: week one is 5 days and week two is 4 days. The first program runs the weeks of May 24 – 28 and June 7 – 10; the second sequence covers the weeks of June 21 – 25 and June 28 – July 1. Enrollment in these classes is limited to 20 participants.
The program costs $2190 and includes course fees, materials, American Farmstead Cheese by Paul Kindstedt; parking pass; snacks and lunch each day, and cheese tastings. Upon completion, students receive a certificate for the basic program. Information about lodging is available on the Website. Students are responsible for: transportation to and from Burlington and from housing to campus; and evening meals. For questions or to enroll contact Jody Farnham at: firstname.lastname@example.org or call 802-656-8300. For information about course content and lodging go to www.uvm.edu/viac