Learn About Cheese
Pairing Cheese and Wine
Styles of American Cheeses
Tips on Serving Cheese
Tips on Storing Cheese
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Related Organizations and Businesses
American Cheese Society
American Dairy Goat Association
Artisanal Cheese Center (NYC)
Cheese Market News
Dairy Sheep Association of North America
Farm to Table
Murray's Cheese Shop (NYC)
New York Wine & Grape Foundation
Northeast Organic Farming Association of New York
Regional Farm & Food Project also see below under "Instruction"
The Cheese Reporter
The Valley Table Restaurants, Recipes, Farms, Sources, News
Weston A. Price Foundation
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Instruction and Supplies
David P. Brown at Cornell University offers vat pasteurization courses. Call 607/255-4536 or email email@example.com for further information.
Glengarry Cheesemaking & Dairy Supply
Morrisville State College Agri-Business Center in Morrisville, NY. The mission of the Agri-Business Center is to cultivate new agricultural business, as well as enhance existing business statewide.
New England Cheesemaking Supply Company Supplies and instruction. Also see our Events page for Cheesemaking 101 and 102 workshop dates.
Regional Farm and Food Project based in Troy, New York, organizes a variety of workshops, forums, farm tours and farmer-to-farmer mentoring opportunities.
The Cheese Mobile The Sullivan County modular cheesemaking training unit, a.k.a “CHEESEMOBILE” is a New York State approved dairy plant in a 12’x 36’ custom built modular office space type of trailer.
The Training Center for Farmstead Milk Processing Peter Dixon, M.S., conducts a series of two-day workshops each year for farmstead and artisan cheese makers using goat, cow and sheep milk. Through making cheese and other dairy products and receiving classroom instruction at Woodcock Farm Cheese Company, a licensed Vermont farmstead cheese business in Weston, Vermont, participants learn the fundamentals of farmstead cheese making and how to set up and improve their own farmstead cheese businesses. During the two days, we learn to use starter cultures and make at least two varieties of cheese. There is a strong focus on the technical aspects of cheese making and affinage as well as information on facilities, equipment, marketing, and operations. Participants are encouraged to bring any of their cheeses to the class for all to try. Lunches and course materials, including many tried and true recipes, will be provided. A separate pair of clean water-resistant boots or shoes is required.
Refer to www.dairyfoodsconsulting.com for the 2006 schedule
Vermont Institute for Artisan Cheese (VIAC) at the University of Vermont in Burlington. For information and to register for VIAC events, contact Jody M. Farnham, Outreach Coordinator, 536 Main Street, Burlington, VT 05405-0044. Tel 802-656-8300 or email firstname.lastname@example.org.
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