Greg Lockwood, former Lead Inspector, Vermont Agency of Agriculture, Food & Markets
E.B. Flory, FSCP Division Director / Dairy Program Section Chief, Vermont Agency of Agriculture, Food & Markets Melanie Webb, Owner / Cheesemaker, Stony Pond Farm Rick Woods, VP Creamery / Head Cheesemaker, Vermont Farmstead Cheese Company
Making great cheese requires art and science skills, milk production know-how, and a bit of a sense of adventure! In Vermont, we’re lucky because we have an infrastructure that supports new cheese producers from before they even start building a creamery, and continues all the way through the life of their business. In this session we’ll talk with cheesemakers and folks from our support system in the state to give you an inside peek at the systems and people that make Vermont a unique place to make cheese!
Panel: Chad & Morgan Beckwith, Owners / Cheesemakers, Ice House Farm Stan Biasini, Owner / Cheesemaker, Mt. Mansfield Creamery Laini Fondiller, Owner / Cheesemaker, Lazy Lady Farm
Molly Pindell, Owner / Cheesemaker, Sage Farm Goat Dairy
Walk through a day in the life of a small batch cheesemaker! A lot goes into creating the delicious cheese you’ll taste at the fest and this session gives you an insider’s view of the process. From rising with the sun for feedings and milkings, to cute baby goat moments and bicep-building curd stirring, we’ll chat with four small-but-mighty cheesemakers to learn about the challenges, rewards, and everything else that goes into creating the cheeses we all love!