For the first time, the Vermont Cheesemakers Festival will be offering a full day of educational programming on Saturday, August 10 at the Coach Barn at Shelburne Farms.
Tickets for Education Day are $95.00 for four training sessions.

Tickets are available on EVENTBRITE.


Ever wonder how crystals form in cheese? Why seasonal changes affect cheese color and texture? How microbes contribute to flavor and aroma? Join Zoe Brickley, Certified Cheese Professional and Jasper Hill Farm Sales & Monger Resource Manager on a cheese science journey.  Zoe Brickley works with cheesemongers across the US to assist them in understanding cheese science, cheesemaking, and cheese marketing.  She is a regular lecturer at the American Cheese Society Conference and leads seminars for the American Cheese Society Certified Cheese Professional Education Series.  

Join Peter Dixon (“The Cheese Whisperer”) and cheesemaker Rachel Fritz Schaal from Parish Hill Creamery on a pasture tour to discuss how animal grazing and pasture management can affect the flavor profiles of your favorite cheeses.  Peter has traveled the world learning about cheesemaking and traditional cheesemaking techniques.  Raised in a dairy farming family, he knows the value of forage and field biodiversity found in milk.  Rachel Fritz Schaal is a co-owner and cheesemaker at Parish Hill Creamery.  She is a former president of the Board of Directors for the Vermont Cheese Council, and has been an advocate for small farmstead and raw milk cheesemakers.  This is a walking lecture and tour of Shelburne Farms fields and pastures, so wear comfortable shoes!

Cheddar is arguably the most famous of Vermont’s many cheese styles.  Shelburne Farms is one of the first US companies to return to traditional cheddar making in the ’70s and ’80s, and one of the most famous farmstead cheeses in Vermont with its emphasis on milk quality, sustainable farming, and animal welfare.  Andi Wandt, Head Cheesemaker for Shelburne Farms, will lead a Cheddar production overview at Shelburne Farms during its daily “make.”  Join her as she explains the cheddaring process and learn more about this most labor-intensive cheese.

Join the natural wine revolution! Vermonters are crafting award-winning grape and apple-based wines — the perfect complement to cheese. Winemakers from lapetus Wines and Fable Farm will lead a session along with Steve Jones pairing these minimal intervention beverages with some of the state’s best cheeses, and take you behind the scenes of this burgeoning industry!


10AM – 3:30PM
Visit the historic Farm Barn at the heart of Shelburne Farms, and observe their cheesemakers at work crafting handmade cheddar in the production room, and visit the animals in the Children’s Farmyard. To get to the Farm Barn, take a twenty minute walk through the woods, catch a wagon ride, or make the short drive from the Coach Barn.

1:00 to 2:15

Join Steve Jones, author of CheeseWineBeerCider: A Field Guild to 75 Perfect Pairings, and proprietor of Cheese Bar and Chizu (where cheese is served sushi style)in Portland, Oregon for an intensive pairing event.  There is limited seating for this.  Tickets are required for this tasting and will be available at the Vermont Cheese Council table until the start of the event.  Steve Jones will be signing his book after the seminar.

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