The Vermont Institute for Artisan Cheese (VIAC) at the University of Vermont in Burlington is offering three courses in October:

• Oct 8 – 10, 2012; Artisan Cheesemaking Practices: Soft Cheese Family
• Oct 11 – 12, 2012; The World of Starters and Curdling Agents
• Oct 15 – 17, 2012; Artisan Cheesemaking Practices: Washed Rind Cheese Technologies

For descriptions and more information about signing up for one or more of these classes, visit www.uvm.edu/viac.