Sheep Milk Cheesemaking with Peter Dixon in Chattahoochee Hills, GA
During this course, you will study and produce washed-rind cheeses and camembert-style cheeses. The class will cover the fabrication of these cheeses, as well as a full day of instruction on starter culture selection and affinage. This class is geared towards professional cheesemakers, those considering becoming a professional cheesemaker, and home cheesemakers wishing to improve their skills. This class will be taught using sheep’s milk, rarely worked with in educational settings!
Peter Dixon has been making cheese and dairy foods commercially in Vermont for the past 30 years. He and his wife Rachel operate Dairy Foods Consulting and Westminster Artisan Cheesemaking in Westminster West, VT. He also consults and provides technical assistance to cheesemakers all over the United States, Canada, and eastern Europe.
Housing and breakfast is available at a discounted rate for students of this course at the beautiful Inn at Serenbe. You may reserve rooms on the course registration form, also linked below.
This class is limited to 12 students.
$680 without housing, with lunch included; $1095 with housing, breakfast & lunch included.
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Photo by Many Fold Farm