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The Institute supports programs designed to meet an array of needs:
The Cheesemaking Certificate Program (CC) consists of the following courses:
Event Calendar - next 12 months: Feb/1/2010-Feb/3/2010; Essential Principles and Practices of Cheesemaking CC; Time: 8.30am -4:30pm During this 3 day course, participants will learn the fundamentals of cheesemaking and quality control practices through lectures and practical exercises. The course is divided into 2 parts. The first part introduces the participants to the different families of cheese, and the basic principles of cheese manufacturing and aging. The second part includes practical hands on demonstrations in making two different varieties of cheese (a fresh acid-coagulated cheese and a bloomy rind cheese), as well as the basics of quality control and assurance. Wrapping up the course, the instructors will discuss practical approaches for setting up an outside laboratory and routine testing program.
Feb/4/2010; Hygiene and Food Safety in Cheesemaking CC; Time: 8.30am -4:30pm This 1 day course will explore hazards of a biological nature which are capable of causing food borne illnesses if present in cheese. Not only will these hazards be identified, but their source and control during the process of cheese production will be explored. Topics to address the control of these hazards will include good manufacturing practices, cleaning and sanitizing issues and temperature (i.e. heat treatment). Physical and chemical hazards in cheese will also be addresses with emphasis on the identification and eradication of potential sources of physical and chemical hazards.
Feb/5/2010; Quality and Chemistry of Milk CC; Time: 8:30am -4:30pm This 1 day course will describe the fundamental principles of the chemistry of milk and explain how characteristics of the raw material (milk) affect the manufacture and quality of the final cheese. How characteristics of the major milk components changes due to animal origin, stage of lactation, feeding, storage conditions and how heat treatment may affect the manufacture and quality of cheese. Participants of the course also will learn the principles of the physical properties of milk such as coagulation, milk enzymes characteristics and the microbiological aspects necessaries to produce cheese and dairy products with high quality standards. A hands-on section with instruction in measuring the main physico-chemical properties of milk is also presented.
Feb/15/2010-Feb/16/2010; Cheese Chemistry Short Course CC; Time: 8:30am-4:30pm This 2-day short course presents the chemistry of cheese in relation to the manufacturing steps responsible for transforming milk into curd, as well as, the biochemical changes that the initial product experiences during the ripening process. The material taught provides precise information about the technological factors (both manufacturing and aging) responsible for a specific chemical composition that determines the sensory profile (texture and flavor) in a wide variety of cheeses. The course includes: a hands-on section in which participants will evaluate physico-chemical composition and sensory properties of different cheese varieties additionally, aging characteristics that relate to the chemistry of the product.
Feb/17/2010; Starter Cultures CC; Time: 8:30am -4:30pm This 1-day course presents an overview in the use of starter cultures in cheesemaking, with the main focus on the history of starter cultures, strain selection, methods of propagation and rotation. Phage control and new advances in starter cultures will also be discussed. Prebiotics and probiotics for use in cultured dairy products will be reviewed. The course also covers secondary and adjunct cultures, for example, affinage cultures.
Feb/18/2010; Basic Sensory Evaluation CC; Time: 8:30am -4:30pm Instructor: Montse Almena Ph.D This 1-day workshop will provide a basic overview of the principles of sensory evaluation, with special emphasis on descriptive analysis techniques and their application to the evaluation of cheese quality. Instruction on identifying defects through sensory evaluation techniques will help you to learn to improve the overall quality of your cheese. A hands-on evaluation of defective and award winning cheeses will be conducted through the application of sensory techniques used by cheese competition judges national and international. Cheesemakers are welcome to bring samples of their products for evaluation.
Mar/1/2010-Mar/3/2010; Essential Principles and Practices of Cheesemaking CC; Time: 8.30am -4:30pm During this 3 day course, participants will learn the fundamentals of cheesemaking and quality control practices through lectures and practical exercises. The course is divided into 2 parts. The first part introduces the participants to the different families of cheese, and the basic principles of cheese manufacturing and aging. The second part includes practical hands on demonstrations in making two different varieties of cheese (a fresh acid-coagulated cheese and a bloomy rind cheese), as well as the basics of quality control and assurance. Wrapping up the course, the instructors will discuss practical approaches for setting up an outside laboratory and routine testing program.
Mar/4/2010; Hygiene and Food Safety in Cheesemaking CC; Time: 8.30am -4:30pm This 1 day course will explore hazards of a biological nature which are capable of causing food borne illnesses if present in cheese. Not only will these hazards be identified, but their source and control during the process of cheese production will be explored. Topics to address the control of these hazards will include good manufacturing practices, cleaning and sanitizing issues and temperature (i.e. heat treatment). Physical and chemical hazards in cheese will also be addresses with emphasis on the identification and eradication of potential sources of physical and chemical hazards.
Mar/5/2010; Quality and Chemistry of Milk CC; Time: 8:30am -4:30pm This 1 day course will describe the fundamental principles of the chemistry of milk and explain how characteristics of the raw material (milk) affect the manufacture and quality of the final cheese. How characteristics of the major milk components changes due to animal origin, stage of lactation, feeding, storage conditions and how heat treatment may affect the manufacture and quality of cheese. Participants of the course also will learn the principles of the physical properties of milk such as coagulation, milk enzymes characteristics and the microbiological aspects necessaries to produce cheese and dairy products with high quality standards. A hands-on section with instruction in measuring the main physico-chemical properties of milk is also presented.
Mar/15/2010-Mar/17/2010; Artisan Cheese Practices:Washed Rind Cheese /Ireland CC /ACC; The Vermont Institute for Artisan Cheese (VIAC), at the University of Vermont, presents a program of international fellowship. This course is designed to provide multidimensional background on traditional cheesemaking in Europe. The intensive three day short course focuses on artisan practices used in a country... to be announced.
Apr/5/2010-Apr/6/2010; Cheese Chemistry Short Course CC; Time: 8:30am-4:30pm This 2-day short course presents the chemistry of cheese in relation to the manufacturing steps responsible for transforming milk into curd, as well as, the biochemical changes that the initial product experiences during the ripening process. The material taught provides precise information about the technological factors (both manufacturing and aging) responsible for a specific chemical composition that determines the sensory profile (texture and flavor) in a wide variety of cheeses. The course includes: a hands-on section in which participants will evaluate physico-chemical composition and sensory properties of different cheese varieties additionally, aging characteristics that relate to the chemistry of the product.
Apr/7/2010; Starter Cultures CC; Time: 8:30am -4:30pm This 1-day course presents an overview in the use of starter cultures in cheesemaking, with the main focus on the history of starter cultures, strain selection, methods of propagation and rotation. Phage control and new advances in starter cultures will also be discussed. Prebiotics and probiotics for use in cultured dairy products will be reviewed. The course also covers secondary and adjunct cultures, for example, affinage cultures
Apr/8/2010; Basic Sensory Evaluation CC; Time: 8:30am -4:30pm Instructor: Montse Almena Ph.D This 1-day workshop will provide a basic overview of the principles of sensory evaluation, with special emphasis on descriptive analysis techniques and their application to the evaluation of cheese quality. Instruction on identifying defects through sensory evaluation techniques will help you to learn to improve the overall quality of your cheese. A hands-on evaluation of defective and award winning cheeses will be conducted through the application of sensory techniques used by cheese competition judges national and international. Cheesemakers are welcome to bring samples of their products for evaluation.
Apr/19/2010; Advanced Sensory Evaluation ACC (Prerequisite: Basic Sensory Evaluation); Instructor: Montse Almena This 1-day comprehensive advanced workshop is designed to 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. The course explains the fundamentals of the most popular sensory tests and explains how to apply the methodology to your own product. You will learn about Grading, Overall and Attribute Difference tests -like triangular and ranking tests, as well as Consumer and Descriptive tests. The approach used integrates lectures, hands-on exercises and problem solving sessions. Students are welcome to bring samples of their products for evaluation.
Apr/20/2010; Risk Reduction Practices for Cheesemakers ACC (Prerequisite: Hygiene and Food Safety); Time: 8:30am -4:30pm Instructor: Dennis D`Amico Risk assessment is a technique used to achieve food safety based on the principles of hazard identification, exposure assessment and risk characterization. Using VIAC data collected from microbiological surveillance of farmstead cheesemaking operations, we will review specific microbial pathogens of concern to farmstead cheesemakers, and their incidence in milk and the cheesemaking environment. Through a hands-on demonstration of proper techniques of sample collection for raw milk testing and environmental analysis, we will provide instruction for performance of on-farm surveillance strategies to best achieve risk reduction. Strategies to eliminate pathogens, including focus on proper sanitation, will be reviewed. Maintaining cheese quality and safety through raw milk screening and environmental analysis will achieve important food safety goals for cheesemakers. This course will conclude with a thorough description of recommended cleaning and sanitizing techniques used in cheesemaking including specific technical information regarding products that best fit the needs of small producers.
Apr/21/2010; Cheese Defects: Origins and Troubleshooting ACC; Instructor: Montse Almena Ph.D This 1- day advanced course provides comprehensive knowledge of cheese defects and troubleshooting techniques to improve cheese quality. Students will learn the different causes of major problems in cheese, from the raw ingredients to the final product. The course also includes a hands-on section, where participants will have the opportunity to evaluate different varieties of cheese and bring their own samples to obtain feedback from our expert regarding technical issues.
Apr/22/2010-Apr/23/2010; Affinage: Behind the Scenes ACC; Time: 8:30am-4:30pm Instructor: Marc Drurat, Master Cheesemaker VIAC Affinage Behind the Scenes: will demystify the process of ageing cheese. This 2 day seminar will start with a general overview of what is happening during the course of ageing. We will take you through the selection of adjunct cultures for ageing and explain in detail how to select various types of yeast and mold for all the different varieties of cheeses. We also will look closely at the environmental requirements for different ageing cycles. Then we will discuss the different aspects of ageing room conception including the selection of materials. Finally, we will examine the various defects that may appear during the ageing period and learn how to prevent them.
May/3/2010-May/5/2010; Essential Principles and Practices of Cheesemaking CC (3 days) ; Time: 8.30am -4:30pm During this 3 day course, participants will learn the fundamentals of cheesemaking and quality control practices through lectures and practical exercises. The course is divided into 2 parts. The first part introduces the participants to the different families of cheese, and the basic principles of cheese manufacturing and aging. The second part includes practical hands on demonstrations in making two different varieties of cheese (a fresh acid-coagulated cheese and a bloomy rind cheese), as well as the basics of quality control and assurance. Wrapping up the course, the instructors will discuss practical approaches for setting up an outside laboratory and routine testing program.
May/6/2010; Hygiene and Food Safety in Cheesemaking CC; Time: 8.30am -4:30pm This 1 day course will explore hazards of a biological nature which are capable of causing food borne illnesses if present in cheese. Not only will these hazards be identified, but their source and control during the process of cheese production will be explored. Topics to address the control of these hazards will include good manufacturing practices, cleaning and sanitizing issues and temperature (i.e. heat treatment). Physical and chemical hazards in cheese will also be addresses with emphasis on the identification and eradication of potential sources of physical and chemical hazards
May/7/2010; Quality and Chemistry of Milk CC; Time: 8:30am -4:30pm This 1 day course will describe the fundamental principles of the chemistry of milk and explain how characteristics of the raw material (milk) affect the manufacture and quality of the final cheese. How characteristics of the major milk components changes due to animal origin, stage of lactation, feeding, storage conditions and how heat treatment may affect the manufacture and quality of cheese. Participants of the course also will learn the principles of the physical properties of milk such as coagulation, milk enzymes characteristics and the microbiological aspects necessaries to produce cheese and dairy products with high quality standards. A hands-on section with instruction in measuring the main physico-chemical properties of milk is also presented.
May/24/2010-May/26/2010; Essential Principles and Practices of Cheesemaking (3 day) CC; Time: 8.30am -4:30pm During this 3 day course, participants will learn the fundamentals of cheesemaking and quality control practices through lectures and practical exercises. The course is divided into 2 parts. The first part introduces the participants to the different families of cheese, and the basic principles of cheese manufacturing and aging. The second part includes practical hands on demonstrations in making two different varieties of cheese (a fresh acid-coagulated cheese and a bloomy rind cheese), as well as the basics of quality control and assurance. Wrapping up the course, the instructors will discuss practical approaches for setting up an outside laboratory and routine testing program.
May/27/2010; Hygiene and Food Safety in Cheesemaking CC; Time: 8.30am -4:30pm This 1 day course will explore hazards of a biological nature which are capable of causing food borne illnesses if present in cheese. Not only will these hazards be identified, but their source and control during the process of cheese production will be explored. Topics to address the control of these hazards will include good manufacturing practices, cleaning and sanitizing issues and temperature (i.e. heat treatment). Physical and chemical hazards in cheese will also be addresses with emphasis on the identification and eradication of potential sources of physical and chemical hazards
May/28/2010; Quality and Chemistry of Milk CC; Time: 8:30am -4:30pm This 1 day course will describe the fundamental principles of the chemistry of milk and explain how characteristics of the raw material (milk) affect the manufacture and quality of the final cheese. How characteristics of the major milk components changes due to animal origin, stage of lactation, feeding, storage conditions and how heat treatment may affect the manufacture and quality of cheese. Participants of the course also will learn the principles of the physical properties of milk such as coagulation, milk enzymes characteristics and the microbiological aspects necessaries to produce cheese and dairy products with high quality standards. A hands-on section with instruction in measuring the main physico-chemical properties of milk is also presented.
Jun/7/2010-Jun/8/2010; Cheese Chemistry CC; Time: 8:30am-4:30pm This 2-day short course presents the chemistry of cheese in relation to the manufacturing steps responsible for transforming milk into curd, as well as, the biochemical changes that the initial product experiences during the ripening process. The material taught provides precise information about the technological factors (both manufacturing and aging) responsible for a specific chemical composition that determines the sensory profile (texture and flavor) in a wide variety of cheeses. The course includes: a hands-on section in which participants will evaluate physico-chemical composition and sensory properties of different cheese varieties additionally, aging characteristics that relate to the chemistry of the product.
Jun/9/2010; Starter Cultures CC; Time: 8:30am -4:30pm This 1-day course presents an overview in the use of starter cultures in cheesemaking, with the main focus on the history of starter cultures, strain selection, methods of propagation and rotation. Phage control and new advances in starter cultures will also be discussed. Prebiotics and probiotics for use in cultured dairy products will be reviewed. The course also covers secondary and adjunct cultures, for example, affinage cultures.
Jun/10/2010; Basic Sensory Evaluation CC; Time: 8:30am -4:30pm Instructor: Montse Almena Ph.D This 1-day workshop will provide a basic overview of the principles of sensory evaluation, with special emphasis on descriptive analysis techniques and their application to the evaluation of cheese quality. Instruction on identifying defects through sensory evaluation techniques will help you to learn to improve the overall quality of your cheese. A hands-on evaluation of defective and award winning cheeses will be conducted through the application of sensory techniques used by cheese competition judges national and international. Cheesemakers are welcome to bring samples of their products for evaluation.
Jun/21/2010-Jun/23/2010; Essential Principles and Practices of Cheesemaking CC ; Time: 8.30am -4:30pm During this 3 day course, participants will learn the fundamentals of cheesemaking and quality control practices through lectures and practical exercises. The course is divided into 2 parts. The first part introduces the participants to the different families of cheese, and the basic principles of cheese manufacturing and aging. The second part includes practical hands on demonstrations in making two different varieties of cheese (a fresh acid-coagulated cheese and a bloomy rind cheese), as well as the basics of quality control and assurance. Wrapping up the course, the instructors will discuss practical approaches for setting up an outside laboratory and routine testing program.
Jun/24/2010; Hygiene and Food Safety in Cheesemaking CC; Time: 8.30am -4:30pm This 1 day course will explore hazards of a biological nature which are capable of causing food borne illnesses if present in cheese. Not only will these hazards be identified, but their source and control during the process of cheese production will be explored. Topics to address the control of these hazards will include good manufacturing practices, cleaning and sanitizing issues and temperature (i.e. heat treatment). Physical and chemical hazards in cheese will also be addresses with emphasis on the identification and eradication of potential sources of physical and chemical hazards.
Jun/25/2010; Quality and Chemistry of Milk; Time: 8:30am -4:30pm This 1 day course will describe the fundamental principles of the chemistry of milk and explain how characteristics of the raw material (milk) affect the manufacture and quality of the final cheese. How characteristics of the major milk components changes due to animal origin, stage of lactation, feeding, storage conditions and how heat treatment may affect the manufacture and quality of cheese. Participants of the course also will learn the principles of the physical properties of milk such as coagulation, milk enzymes characteristics and the microbiological aspects necessaries to produce cheese and dairy products with high quality standards. A hands-on section with instruction in measuring the main physico-chemical properties of milk is also presented.
Jun/28/2010-Jul/13/2010; Cheese Chemistry (CC); Time: 8:30am-4:30pm This 2-day short course presents the chemistry of cheese in relation to the manufacturing steps responsible for transforming milk into curd, as well as, the biochemical changes that the initial product experiences during the ripening process. The material taught provides precise information about the technological factors (both manufacturing and aging) responsible for a specific chemical composition that determines the sensory profile (texture and flavor) in a wide variety of cheeses. The course includes: a hands-on section in which participants will evaluate physico-chemical composition and sensory properties of different cheese varieties additionally, aging characteristics that relate to the chemistry of the product.
Jun/30/2010; Starter Cultures (CC); Time: 8:30am -4:30pm This 1-day course presents an overview in the use of starter cultures in cheesemaking, with the main focus on the history of starter cultures, strain selection, methods of propagation and rotation. Phage control and new advances in starter cultures will also be discussed. Prebiotics and probiotics for use in cultured dairy products will be reviewed. The course also covers secondary and adjunct cultures, for example, affinage cultures.
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