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| ABOUT VIAC
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PROGRAMS
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SERVICES
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NEWS & EVENTS
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The Advanced Cheesemaking Certificate Program consists of five advanced level courses on technical aspects of cheesemaking. Some classes require prerequisite courses from the Cheesemaking Certificate Program. To complete the ACC the following 5 workshops or courses are required: A total of 3 Artisan Cheesemaking Practices ( International or Cheese Family workshops), Advanced Sensory Evaluation and Affinage.
Visiting international experts from England, Ireland, Canada, France, Spain and Italy in residence at VIAC offer three-day International Artisan Cheesemaking Practices short courses. By learning traditional approaches and techniques from international experts, cheesemakers will improve the quality of their products and become introduced to new products and processes. Artisan Cheesemaking Practices: Cheese Family (4 days) ACC is designed as an intensive workshop in the manufacturing of cheese within a certain classification/family of cheese. Advanced Sensory Evaluation (1 day) will assist cheesemakers and other dairy producers to understand sensory evaluation methods used in product development, marketing and quality assurance to evaluate and understand the sensory quality of your product. Affinage (2 days) will help to demystify the secrets of aging cheese. For questions contact: Montserrat Almena Aliste Ph.D info_viac@uvm.edu or call 802.656.2701.
Upcoming courses in the next 12 months: 
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