Offered by Sterling College and the Cellars at Jasper Hill
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. In our cheese classes, students learn the full process of cheesemaking, from milk production, lactic technology, and coagulants, to salting, tasting, ripening, and cheese quality. The cost for the courses includes all meals as well as instruction materials.
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August 24-27, 2015
Cheese II: Blue Cheese
During this intensive course, Ivan Larcher leads students on an thorough exploration into the process of making blue style cheeses. Students will learn curdling methods, preparation of milk, ways of processing and technological parameters, both in theory and in practice. Using different milk types; cow, goat, and sheep’s milk, students will explore the various styles of cheeses belonging to the Blue cheese family. Click here to see an example schedule of the class!
Cost for this class is $1140.You can register for the class online.
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January 25-February 5, 2016
Fundamentals of Artisan Cheesemaking
Once again, we are offering this popular two-week course designed to provide students the practical and scientific knowledge involved in creating small-scale artisan cheese. Students 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.
Cost for this class is $2875.The cost for the courses includes all meals as well as instruction materials. You can register for the class online.
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Airport Shuttle Information
For those flying to the Burlington airport for these courses, we have a Sterling College airport shuttle available. The cost is $50 each way. The schedule is:
- Airport pickups happen at 6 p.m. at BTV, for arrival at Sterling at 7:30 p.m.; drop-offs are at 1:30 p.m., leaving Sterling at noon
- Cheese II Lactic: pick up Tue. 7/21; bring to airport 7/26
- Cheese II Blue Cheese: pick up Sunday 8/23; bring to airport Friday 8/28
- Cheese II Yield and Troubleshooting: pick up Thurs 8/27; bring to airport Sunday 8/30
- Cheese II Hard Cheese: pick up Sun 8/30; bring to airport Thursday 9/4
- The Fundamentals of Artisan Cheesemaking shuttle schedule will be updated this fall.
For more information or to reserve your seat in a shuttle trip, please email Favor Ellis.
About Artisan Cheesemaking Courses at Sterling College
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!
For questions or further inquiry, please email Admission or call at 802-586-7711 x147.