2019

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.

EDUCATION DAY WORKSHOPS

Rory Stamp is a master craftsman when pairing farmstead cheeses with a wide variety of food and wine products.  Join him on a tasting journey encompassing some of Vermont’s most delicious farmstead and artisanal cheeses.  Rory Stamp is the winner of the 2018 Cheese Monger Invitational.  He was a member of the 2019 USA Team for the Mondial du Fromage in Tours, France, pitting him against the best of the best cheesemongers from around the world. He is the owner of Cheese Open Doors Consulting and a board member of the Vermont Cheese Council. 

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, known as “The Cheese Whisperer” 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.  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.

SUNDAY CHEESE SEMINARS

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.

11:45 – 12: 45

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.  Tickets are required for this tasting and will be available for $10 on Sunday at the Festival.

2:30 to 3:30

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.  Tickets are required for this tasting and will be available for $10 on Sunday at the Festival.

CHEESE & COOKING DEMOS

12 PM – 1:00 PM

Join Merryl Winstein, author of Successful Cheesemaking: Step by Step Instructions & Photos for Making Nearly Every Type of Cheese, will be making cheese for home cooks in our Festival demo kitchen.

1:15 PM – 2:15 PM

Join Vermont Creamery for a cooking demo that is sure to please every palate.