Learn Cheese & Fermentation in Vermont

Honest level: Beginner -> Certified Cheese Professional — ask the school exactly how far that goes in the time you have.

Masters & lineage

• Jasper Hill Farm (Kehler brothers)

Schools in Vermont

Checked by hand against each school's own course pages. No school paid to be listed.

• University of Vermont Institute for Artisan Cheese
  Artisan Cheese & Sensory Fundamentals Professional Certificate
  The University of Vermont's continuing-education arm, successor to its Vermont Institute for Artisan Cheese, runs a four-week Artisan Cheese & Sensory Fundamentals Professional Certificate covering cheesemaking science and sensory evaluation for makers, mongers, and food professionals.
  https://learn.uvm.edu/program/professional/artisan-cheese-sensory-fundamentals-professional-certificate/
• Cellars at Jasper Hill (Fundamentals of Artisan Cheese)
  Fundamentals of Artisan Cheese (nine-day intensive with Ivan Larcher, via Sterling College)
  Jasper Hill is a Greensboro, Vermont farmstead creamery and aging cellar that co-hosts the nine-day Fundamentals of Artisan Cheese intensive led by cheesemaker Ivan Larcher, combining milk and microbiology theory with hands-on production.
  https://www.jasperhillfarm.com/
• Vermont Cheese Council courses
  The Science of Farmstead Cheese (self-paced online, eight modules)
  The Vermont Cheese Council is the state's cheesemaker trade body whose education arm offers the self-paced eight-module online course The Science of Farmstead Cheese alongside in-person workshops and an annual conference.
  https://vtcheese.com/learn/

The credential

Crémier-Fromager / Affineur diploma (FR); ACS Certified Cheese Professional (US) · Certifying body: ENIL / Académie d'Affinage (FR) / American Cheese Society (ACS CCP)

A recognised qualification an outside body stands behind is not the same as a certificate a school prints itself. We name which it is — you should ask the school the same.

Also for Cheese & Fermentation

What I check before I send you anywhere

I'm Arnaud. I cook for a living, and I've spent fifteen years on the water — so I know the difference between a real school and a good-looking website. I built the Atlas because I got tired of the second kind. Here is what a place has to clear before it goes on here, and what I'll tell you straight when it doesn't.

• The craft is actually alive there. A working scene, with people who do this every day — not a demo put on for visitors.
• There's a real teacher behind it. Named, still practising, and certified where the craft has certificates.
• The credential is what it claims to be. A state diploma and a certificate a school prints itself are not the same thing. I check which, and I say which.
• I tell you how sure I am. Most pages here are verified by hand. A few say "still checking" — I'd rather admit that than pretend.
• Nobody pays to be here. No commission, no selling the trip. The order on this map is the strength of the community, never the size of the wallet.
• If I wouldn't send a friend, it isn't on the map.