Cheese Making Supplies - Cheese Making School - Resources

Learn About Cheese

Pairing Cheese and Wine

Styles of American Cheeses

Tips on Serving Cheese

Tips on Storing Cheese

Related Organizations and Businesses

American Cheese Society

American Dairy Goat Association

Artisanal Cheese Center (NYC)

Cheese Market News

Chef's Collaborative

Dairy Sheep Association of North America

Epicurean

Farm to Table

Local Harvest

New York Wine & Grape Foundation

Northeast Organic Farming Association of New York

Slow Food

The Cheese Reporter

The Valley Table — Restaurants, Recipes, Farms, Sources, News

Weston A. Price Foundation

Instruction and Supplies

David P. Brown — at Cornell University offers vat pasteurization courses. Call 607/255-4536 or email dpb1@cornell.edu 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.

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 viac@uvm.edu.