Join us as we walk through the cheesemaking process from grass to caves and beyond. 'Campers' will enjoy private rooms at the historic Highland Lodge in Greensboro - a century-old inn overlooking the shores of Lake Caspian, just a short drive from the farm. In addition to immersive cheese education, we will provide seasonal outdoor recreation opportunities (weather permitting), including cross country skiing.
We are offering this exclusive opportunity, including all meals, lodging, and over 12 hours of immersive '201 level' instruction, paired with seasonal outdoor fun, for $600 per person.
WHO SHOULD APPLY?
This intensive experience is designed to accommodate professional cheesemongers (working behind a service counter) who are looking to build in-depth knowledge of the production process. Other types of cheese professionals will be considered as space allows - we are currently only accepting 10 applicants in the interest of a high-quality experience.
Stay tuned to this page for further details regarding the application period for this session.
Once your spot is confirmed by our team, a $600 payment can be made by credit card or check. Campers will be responsible for transportation to and from Greensboro, though we can help arrange for ride-sharing. We are 1.25 hours from Burlington International Airport, 3.25 hours from Logan International Airport in Boston and about 2.25 hours from both the Manchester, NH and Montreal airports.
Sunday Evening - campers arrive and get settled before we enjoy a welcome dinner and cheers in the Highland Lodge "mess hall".
Monday - We will cover the theory of milk composition and discuss various practices of herd management and milk production. Our herd manager will present in the barn with our Ayrshire herd, and we will have a chance to visit our new hay dryer, as well as Andersonville Farm. Principles of cheesemaking will be explored.
Tuesday - Cheesemaking will be observed in one of our creameries, followed by an extensive tour and tasting in our on-site aging caves. The science of ripening will be explained along with time spent discussing sensory analysis and the chemistry of flavor. Outdoor fun will be had.
Wednesday Morning - Breakfast will be served at the Highland Lodge, then campers will be released for optional tours of other Vermont creameries. Stay tuned for more details.
Posted in Cheese Camp