VTC Offers Cheesemaking Course
This fall Vermont Tech will offer a new course on cheesemaking covering technology, chemistry, and quality.
The week-long course is suitable for those looking to open a smallscale cheesemaking business or simply interested in learning more about how to make cheese.
“Essential Principles and Practices of Cheesemaking” will pair the technical know-how of renowned cheese experts with applied knowledge, to offer an inclusive guide to the fundamentals of cheesemaking.
The course wil be on October 21- 25 on the Randolph Center campus.
“This program is unique in that combines a technical approach with an practical component to teach the sciences behind cheesemaking,” said Dr. Montserrat Almena- Aliste, course instructor. She is an American Cheese Society (ACS) certified cheese professional and dairy technologist with more than 20 years of international experience.
In addition Dr. Almena-Aliste is the developer of the curriculum for Vermont Institute for Artisan Cheese (VIAC) programs for almost a decade.
Students will also learn from Marie Chantal Houde, a Canadian master cheesemaker and president of La Nouvelle France.
At the end of the program, students will get a private tour of Neighborly Farms, and learn from Linda Dimmick, the farm’s owner, about the challenges and rewards of being a farmer and cheesemaker.
The course is structured in three main sections. The first focuses on the chemistry of milk and the different aspects of defining the quality of cheesemaking milk.
Students will then learn the principles of cheesemaking and the different families of cheese with hands-on lessons in making various cheese styles.
The last section of the program will focus on how to monitor and control the factors driving the quality of the product.
“Not only a first for VTC, this type of practical cheesemaking program is a first for the state and we’re thrilled to offer this to the community,” said Vermont Tech President Phil Conroy.
For registration and tuition information, see vtc.edu/right.php/ pid/40/sid/565/tid/1614.