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Artisan Cheese Program

August 25—September 5, 2014

Faculty: Ivan Larcher

artisan cheesemaking course

Offered by Sterling College and the Cellars at Jasper Hill

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 cheesemaking, sales and 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.

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 first session of this course, held in January:

  • 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!


To register for a place in this program, please fill out this form.

We now have the full curriculum available.
Tuition is $3,000. Room and board are not included, although we have secured special student rates at local inns.
For questions or further inquiry, please email Admission or call at 802-586-7711 x100.