program

Friday, March 14

Pre-Conference Hands-On Taleggio Session — SOLD OUT

saturday, March 15

9:00 Making Sense of Mold Diversity in Artisan Cheese

Professor Benjamin Wolfe, Tufts University

11:00 Grass Farming for Cheese Milk Panel

Margot Brooks, Sugar House Creamery

Sam Dixon, Shelburne Farms

Melanie Dietrich Cochran, Keswick Creamery

1:30 The Resistome in Cheese: Science and Strategies for Vermont's Artisanal Producers

Felipe Machado de Sant’Anna, University of Vermont

3:15 Keynote: Cheese as Art & Craft: Agriculture & Culture

Brad Kessler, Northern Spy Farm

Sunday, March 16

9:00 Staphylococci in the Natural Cheese Production Pipeline: Friends or Foes from the Animals and the Farm

Dr. John Barlow, University of Vermont

11:00 Tallegio: Comparison of Traditional & Industrial Make

Brian Civitello, Mystic Cheese, & Peter Dixon, Parish Hill Creamery

1:45 Harvesting Microbes: Autochthonous Starters Past, Present, & Future

Rachel Fritz Schaal, Parish Hill Creamery

& Cornerstone Project Tasting

Mark Gillman, Cato Corner Farm, Sue Miller, Birchrun Hills Farm, Peter & Rachel

Find out more about our speakers here.