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Art and Science of Small-Batch Cheesemaking Professional Certificate

The University of Vermont College of Agriculture and Life Science’s Art and Science of Small-Batch Cheesemaking Professional Certificate is an in-depth, 8-week online program for aspiring and practicing cheesemakers led by an award-winning cheesemaker and educator. This one-of-a-kind program focuses on the production of high-quality, small-scale cheese and provides the scientific foundation and tools needed to problem-solve common situations that cheesemakers face every day.

Throughout the world, Vermont is recognized as a leader in the dairy and cheese industry. Vermont’s landscape has shaped our farms to be small and grass-based with a distinctive farming and production philosophy emerging. This philosophy, reinforced by science, is the foundation of the learning objectives in this program.

UVM’s Professional Certificate program has been created for:

  • Small scale cheesemakers who desire to grow and professionalize
  • Farmers who would like to add cheesemaking to their operation
  • People already working in production at an existing cheesemaking company
  • Serious cheesemaking hobbyists seeking to deepen their knowledge and skill

UVM’s Professional Certificate is designed to:

  • Share the expertise of Vermont’s award-winning cheesemakers about the small-scale, artisan cheese production they’re known for
  • Use case studies and provide valuable tools to help you learn how to develop effective solutions for problems that cheesemakers face every day
  • Help cheesemakers, cheesemongers, and other people working within the food system build knowledge for effective decision-making

Please note that it is expected that students already have a fundamental understanding of how cheese is made prior to taking this course.

If have any questions about UVM’s Art and Science of Small-Batch Cheesemaking Professional Certificate Program, give us a call at 802-656-2085 or fill out the form to the right.

on the Blog

Meet Kate Turcotte, Head Cheesemaker at Shelburne Farms

According to Kate, the success of Vermont’s cheese making can be attributed to the collaboration among cheesemakers. “The reason why Vermont cheese is so successful is because there’s so much collaboration going on,” says Kate. “Cheesemakers have such a great open-door policy. It’s like, if you’re a cheesemaker, then come in, see what I do, see my operations.”

Read More.