September 6, 2013
Martha Trombley Oakes
People Making Good PR
— New program featuring international cheese experts will teach cheesemaking fundamentals and comprehensive technology—
Randolph, Vt. — Whether you’re looking to open your own small-scale cheesemaking business or would simply like to learn more about how to make cheese, this fall Vermont Tech will be offering an innovative new course on cheesemaking that provides a comprehensive look into technology, chemistry and quality. Taking place on October 21-25 at the Randolph Center campus, the course is titled “Essential Principles and Practices of Cheesemaking” and pairs the technical know-how of renowned cheese experts with applied knowledge to offer an inclusive guide to the fundamentals of cheesemaking.
“This program is unique in that combines a comprehensive technical approach with an extremely practical component to teach the sciences behind cheesemaking,” said Dr. Montserrat Almena-Aliste, course instructor, American Cheese Society (ACS) Certified Cheese Professional™ and Dairy Technologist with over 20 years of international experience. “By combining years of experience in cheesemaking, the invaluable input of local award-winning cheesemakers and the practical, applied component that VTC offers, this course offers the most integrated cheesemaking experience that has ever been offered in the state, or perhaps even the country. I am extremely excited to participate in this course at VTC and am very grateful to Green Mountain Coffee Roasters Inc., for sponsoring my time in the program.”
In addition to instruction by Dr. Almena-Aliste, the developer of the curriculum for Vermont Institute for Artisan Cheese (VIAC) programs for almost a decade, students will also learn from Marie Chantal Houde, a Canadian master cheesemaker and President of La Nouvelle France. At the end of the program, students will have the opportunity to get a private tour of Neighborly Farms and learn from Linda Dimmick, the farm’s owner, about the challenges and rewards of being a farmer and cheesemaker.
The course is structured in three main sections, the first focusing on the chemistry of milk and the different aspects of defining the quality of cheesemaking milk. Students will then learn the principles of cheesemaking and the different families of cheese with comprehensive hands-on lessons in making various cheese styles. The last section of the program focuses on how to monitor and control the fundamental factors driving the quality of the product.
“We’re very much looking forward to working with such notable cheese experts for this new program,” noted President of Vermont Tech Dr. Phil Conroy. “Not only a first for VTC, this type of practical cheesemaking program is a first for the state and we’re thrilled to offer this to the community.”
The cost of the five-day program is $1,500 and registration is available at this link: http://www.vtc.edu/right.php/pid/40/sid/565/tid/1614. For additional information about Vermont Tech, please visit www.vtc.edu.