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Artisan Cheese Program

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

artisan cheesemaking course

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 I course, students learned 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.

We are now debuting a series of Cheesemaking II classes. These courses are primarily for experienced cheese makers, or those who have taken Fundamentals of Artisan Cheesemaking at Sterling College. We will be offering the Fundamentals of Artisan Cheesemaking class again in Winter of 2016; it is tentatively scheduled for January 25-February 5, 2016.

July 22-25, 2015

Cheese II: Lactic Cheesemaking

In this hands-on unit, students will take a deeper dive into the world of the lactic cheeses: from classification, through the various steps of production and critical parameters at each stage, to aging procedures and adjustments according to the milk’s origin. Following this unit, students will have a clear overview about production of artisan lactic cheeses, they will be able to produce their own types of cheeses in the lactic family, respecting regulations, sanitary, and market expectations.

Cost for this class is $1140. You can register for the class online.

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.

Cost for this class is $1140.You can register for the class online.

August 28-29, 2015

Cheese II: Yield and Troubleshooting

A two day intensive where cheesemaking students learn to calculate yield, compare to theoretical yield, and troubleshoot the difference in order to maximize their economic potential.

Cost for this class is $570. You can register for the class online.

 

August 31-September 3, 2015

Cheese II: Hard-Style

This is a four-day intensive course where students will learn the technical process of making various Hard style cheeses, both in theory and in practice, with world-renown educator Ivan Larcher. Using different milk types; cow, goat, and sheep’s milk, students will examine curdling methods, preparation of milk, and technological parameters needed to make the various styles of cheeses belonging to the Hard and Alpine style cheese family.

Cost for this class is $1140.You can register for the class online.

Take Three: Blue, Yield, and Hard-Style

We are now offering the option to take all three courses in Blue Cheese, Hard-Style Cheese, and Yield and Troubleshooting together, for one price of $2725. Simply go to our registration page and select the “Cheese II: Take Three” option.

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

 

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.