In partnership with the Cellars at Jasper Hill, Sterling College offers a two-week intensive course in artisan cheesemaking several times a year. The program, led by world-renowned master cheesemaker and educator Ivan Larcher, is designed to provide students comprehensive 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 quality. At workshops offered on the Sterling College campus, at the Cellars at Jasper Hill in Greensboro, VT and at the Center for an Agricultural Economy in Hardwick, Vermont, students will learn about the business of cheese making, sales and distribution, and marketing. The program will also provides an overview of critical food safety concerns, food safety planning, and plant design. The Cellars at Jasper Hill are an American Cheese Society Certified Cheese Professional Authorized Educator
Dates This course will be offered one more time in 2016: – August 29-September 8, 2016
Tuition & Fees The tuition for this course is $2875. All students will be charged a meal fee of $250 and are invited to enjoy all of their meals with us for the duration of the program. On-campus housing is available for the May 2016 offering of this course only, for an additional fee of $150 / week. Please note that Sterling College offers rustic, dormitory-style housing that is clean and safe but not luxurious. Availability is limited.
Ivan Larcher is a world-renowned master cheese maker, cheese expert, and educator. Ivan lectures and provides technical advice to cheesemakers in North America, Israel, Slovenia, Croatia, Spain, Morocco, Algiers and in the United Kingdom. He also works closely with individual dairies and groups of artisan cheesemakers. Ivan is a former tutor at the Centre Fromager in Carmejane, France, as well as a former lecturer at Duchy College and the School for Artisan Food in the UK. He and his wife Julie have a 20 cow dairy in France, Ferme de L’or Blanc (Farm of the White Gold). Here, they make butter, yogurt, cheese, and rice pudding. They have chosen to stay small-scale for their dairy. Ivan has been teaching at Sterling College since January of 2014, when Sterling and the Cellars at Jasper Hill launched the Artisan Cheese Institute, a series of short courses designed to provide students the practical and scientific knowledge involved in creating small-scale artisan cheese.
Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves. Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.