Artisan Cheese Program with the Cellars at Jasper Hill
- Semester: Fall, Spring, Summer
- Course Number: AS340
- Instructors: Ivan Larcher
- Credit: 4
This two week intensive program, led by world-renowned master cheesemaker and educator Ivan Larcher, is designed to provide students the practical and scientific knowledge involved in creating small-scale artisan cheese. Students will learn the full process of cheesemaking, from milk production, lactic technology, and coagulants, to salting, tasting, ripening, and cheese quality.
At workshops offered on the Sterling College campus, at the Cellars at Jasper Hill, and at the Center for an Agricultural Economy in Hardwick, Vermont, students will also learn about the business of cheese making, sales, distribution and marketing. The program will also include visits to local producers, and an overview of the history of cheese making in Vermont, and their influence on local food systems.