CHEESE NOTES

High-res It’s official! I’ve completed the Cheesemaker Certification program through the Vermont Institute of Artisan Cheese, at the University of Vermont, Burlington. I took the first section last year, and completed the program last week.  I had hoped to continue on with the Advanced Cheesemaker Certification (the facility construction and business planning classes were of particular interest), but sadly, we learned from our teachers that, due to federal funding cuts, a change in focus, and other issues, the educational component of VIAC — which was born in 2004 — will be ending for the time being. The program at UVM will continue but will be focused on consulting with Vermont cheesemakers and will not be offering classes to the public. If you had visited the registration pages and wondered why the calendar ended in April, this is why.  This seems like a real loss, as VIAC is the only program of its kind on the East Coast; even nationwide, there are only a couple programs, in Wisconsin and California, that offered a comparable course list and expertise to non-enrolled students.  So yes, I’m popping the champaign for my new certificate! and pouring out a little for the end of the program. We’ll always have the vats…

It’s official! I’ve completed the Cheesemaker Certification program through the Vermont Institute of Artisan Cheese, at the University of Vermont, Burlington. I took the first section last year, and completed the program last week. 

I had hoped to continue on with the Advanced Cheesemaker Certification (the facility construction and business planning classes were of particular interest), but sadly, we learned from our teachers that, due to federal funding cuts, a change in focus, and other issues, the educational component of VIAC — which was born in 2004 — will be ending for the time being. The program at UVM will continue but will be focused on consulting with Vermont cheesemakers and will not be offering classes to the public. If you had visited the registration pages and wondered why the calendar ended in April, this is why. 

This seems like a real loss, as VIAC is the only program of its kind on the East Coast; even nationwide, there are only a couple programs, in Wisconsin and California, that offered a comparable course list and expertise to non-enrolled students. 

So yes, I’m popping the champaign for my new certificate! and pouring out a little for the end of the program. We’ll always have the vats…

Cutting the Curd - Episode 69 - Susan Sturman & ACS Certification - Anne Saxelby

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Cutting the Curd - Episode 69 - Susan Sturman & ACS Certification

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Anne Saxelby

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On the latest episode of her podcast Cutting The Curd, Anne Saxelby discusses the new certification program that is in the works at the American Cheese Society:

Cutting the Curd - Episode 69 - Susan Sturman & ACS Certification

This week Cutting the Curd talks cheese and standardization. Anne is joined by Susan Sturman of the American Cheese Society to discuss their new upcoming cheesemonger certification program that will be rolled out at the next ACS conference. Tune in to learn about how you can apply and what the requirements are. Don’t worry, even those with the wackiest cheese resume’s can still apply as Anne and Sue find out.