Leave a comment

UVM scales back cheesemaking program

Photo: WCAX

Photo: WCAX

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.”

Full story via UVM scales back cheesemaking program – WCAX.COM Local Vermont News, Weather and Sports-.

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: