The Vermont Institute for Artisan Cheese announces two new international cheese making classes. The classes will provide American cheese makers with a unique opportunity to learn about the age-old traditions of cheese making in both Canada and Spain, as well as the local New England area.
In November, Caitlyn Hunter, from Appleton Creamery in Maine, and Patrick Chaput, from Fromages Chaput Inc., Canada, will examine a variety of cheeses created from different types of milk. This hands-on course will not only focus on how to produce quality milk itself, but will also examine the specific cheesemaking practices used in several award-winning cheeses. The course will be held from Nov. 5-7 at the institute in Burlington.
In December two renowned Spanish cheesemakers will participate in the Institutes Spanish cheese making course. They are Dr. Francisco P鲥z Elortondo, from the University of Country Vasque, who is a technical advisor for Idiazᢡl cheese (PDO) and Alfonso Zamora, a Master Cheesemaker with degrees in Food Technology and Chemistry and owner of IBAR Cheeses. This course will give students the opportunity to learn about the centuries-old techniques and practices unique to Spanish cheese making. Participants will also have the opportunity to present their cheeses for evaluation by the experts. The course will also be held from Dec. 3-5 at the institute in Burlington.
These classes will provide American cheesemakers with the opportunity to learn a wide range of practices and techniques without leaving this country, said Dr. Catherine Donnelly, co-director of the Vermont Institute for Artisan Cheese. Were honored to welcome some of the best cheese makers in the world to the Institute and consider their participation to be a great tribute to the stature that the Institute is achieving throughout the world.
For more information about the classes or Vermont artisan cheeses in general, please contact Amy Jaick at 212-576-2700, ext. 240 or firstname.lastname@example.org .