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.