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Artisan Cheese Program

Artisan Cheesemaking
Offered by Sterling College and the Cellars at Jasper Hill

artisan cheesemaking course

January 20-30, 2015

Fundamentals of Cheesemaking

Note: our cheese class for January 20-30 is now full. You can still contact Admission to be placed on a wait list or to find out about future cheesemaking classes. 

Sterling College and the Cellars at Jasper Hill collaborate in offering a series of classes in cheesemaking. Led by world-renowned master cheesemaker and educator Ivan Larcher, they are 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.

Students will also learn about the business of cheesemaking, steps to starting a food safety program, as well as a sensory exploration of cheeses from the US and the UK with Jasper Hill’s resident educator, sales manager, and former NYC cheesemonger Zoe Brickley.

Educator Ivan Larcher says: “I wish to work with students to help build their cheesemaking future. My love of cheesemaking is matched by my passion to pass on vital cheesemaking knowledge. I am truly looking forward to the opportunity to again link my teaching and work in France with that of my colleagues in Vermont.”

Here’s what our students said about our cheesemaking program:

  • On the curriculum“I thought [the curriculum] was the perfect amount. Enough to give me knowledge, [a] realistic view of cheesemaking, and a hell of a lot of excitement to learn more.”
  • On cheesemaking: “I like the fast pace of it, as well as the focus on precision.”
  • On the Cellars: “No kidding, that was an experience of a lifetime for most people.”
  • On Sterling: “All of the students & staff were extremely polite and the food was really quite impressive.
  • On instructor Ivan Larcher: “I was very impressed with Ivan’s style. He was very good at getting students to do some critical thinking along the way.
  • Overall: “I have to say that this was a very significant experience for me. It changed the way I think about cheese chemistry and my approach to cheesemaking.

But don’t take our word for it: take a look at what Vermont Public Radio said!


Cost for this class is $2500. You can register for the class online.

For questions or further inquiry, please email Admission or call at 802-586-7711 x100.