SHELBURNE, Vt. –
“Nat Bacon makes about 500 pounds of cheddar a day for Shelburne Farms. But this head cheesemaker got his start at UVM’s Vermont Institute for Artisan Cheese, the nation’s first and only center devoted to the craft.
“Vermont now is known for having this great abundance of cheesemakers, the most cheesemakers per capita of any state. And VIAC’s education and expertise in cheese has helped a lot with that,” Bacon said.
The program started in 2004 and helped a fledgling industry thrive in Vermont, teaching nearly 900 students about the art and science of cheesemaking. These workshops were funded, in part, through a federal earmark grant and tuition covered the rest. It was a model that worked well until fiscal year 2012 when those federal dollars ran out.”