# Event Details

- **Event Name**: Three-Day Introduction to Natural Cheesemaking
- **Event Start and End Date**: Mon, 01 Mar, 2027 at 09:00 am – Wed, 03 Mar, 2027 at 02:00 pm (-05:00)
- **Event Description**: A three-day deep dive into the art, science and culture of natural cheesemaking - with some of the country's most celebrated producers.About this EventWhat’s Included in your Culinary Retreat Ticket:3 days of hands-on, demo and lecture-style cheesemaking instruction2 guided cheese tastings3 lunches cooked by Milk StreetOption to have your own cheese aged at Parish Hill and shipped to youPresentation / discussion topics: Milk Composition and Procurement, Equipment, Ingredients and TechniquesCheeses you will make: Fresh Mozzarella, Lactic Cheese, Halloumi, Ricotta and TommeTickets purchased here are for the activities only and do not include lodging. See below for more information on lodging.Learn the science and art of natural cheesemaking for the home kitchen.Join legendary cheesemakers and instructors Rachel Fritz Schaal and Peter Dixon from Parish Hill Creamery for a three-day in-person intensive workshop in Vermont. In the Parish Hill cheesemaking facility, you’ll make a wide range of cheeses using both raw and pasteurized milk, from fresh mozzarella to aged tomme, and learn the science and craft of natural cheesemaking.During hands-on sessions, lectures, demos and tastings, Rachel and Peter will help you understand the nature and qualities of milk, the mechanisms and techniques necessary for transforming milk into curd and curd into cheese, and the nuances of cheesemaking. Rachel and Peter believe that a solid understanding of science is essential to the craft and each day will include in-depth science lectures to inform your practice on site and back home.At each cheesemaking session, you’ll also talk about the style of cheese, where and how it developed and ways to adapt the specific techniques to your home kitchen. You’ll measure milk and cultures for each recipe, learning when and why to use raw milks and pasteurized ones. And you’ll heat, cut, stir, hoop and stretch curds to experience how the same ingredients become entirely different cheeses depending on the different techniques you use.We’ll pause every day for a group lunch, cooked by Milk Street, that features local cheeses and ingredients. And throughout the sessions, we’ll taste a range of Parish Hill and other local Vermont cheeses to consider how cheesemaking choices provide sustenance as well as joy.This very special event is limited to eight students.ABOUT YOUR TEACHERSRachel and Peter make raw milk cheese, by hand and in season, at Parish Hill Creamery in Westminster West, Vermont. As champions of autochthonous starters, their mission is to 1) inspire cheesemakers to make the very best cheese possible and work with small farms, exceptional milk, traditional methods and 2) offer the education needed to make folk cheese in the modern world. As founding members of both The Cornerstone Project and The Science & Craft of Raw Milk Cheese Conference, Peter and Rachel share this mission with cheesemakers near and far.Rachel Fritz Schaal makes seasonal, handmade, raw milk cheese at Parish Hill Creamery in Westminster West, Vermont. Since 2006, Rachel has worked with cheesemakers first as the Educational Outreach Director for PASA, then as Coordinator and eventually President of the Vermont Cheese Council. As a founding member of the Cornerstone Project, Rachel hopes to share both the cheese and the mission with cheesemakers near and far. With her husband Peter Dixon, Rachel makes raw milk cheese with indigenous cultures at Parish Hill Creamery, and offers consultations and workshops for artisan cheesemakers through Dairy Foods Consulting and Westminster Artisan Cheesemaking in Westminster West, Vermont.Peter Dixon is a cheesemaker, teacher and dairy foods consultant from Westminster West, Vermont. He is passionate about elemental cheesemaking, sourcing and producing exceptional milk, harnessing indigenous microbes, cultivating craft and honoring the modes and methods of traditional cheesemaking. He also has over 30 years of experience establishing small-scale cheesemaking facilities, developing cheesemaking recipes and techniques and designing and implementing food safety programs. Peter made his first cheeses 43 years ago at his family’s Guilford Cheese Company. Since then, he has been engaged in myriad cheesemaking endeavors: Peter made cheddar at Shelburne Farms and managed production at Vermont Creamery; he earned bachelor’s and master’s degrees in dairy science from the University of Vermont, with a focus on seasonal milk production; he developed the original cheeses for Consider Bardwell Farm and Westminster Dairy. As a consultant, Peter has worked in agricultural development projects in Macedonia, Albania and Armenia, and traveled throughout the U.S., Canada and China to help hundreds of cheesemakers establish small-scale businesses, develop recipes and design food safety programs. Peter and his wife Rachel are founding members of the Cornerstone Project, as well as the Science & Craft of Raw Milk Cheese Conference. Together they make raw milk cheese with autochthonous starter cultures at Parish Hill Creamery, and offer consultations and workshops for artisan cheesemakers through Dairy Foods Consulting and Westminster Artisan Cheesemaking in Westminster West, Vermont.Where to stayRetreat tickets do not include lodging. All classes will take place at Parish Hill Creamery at 873 Patch Rd, Westminster West, VT 05346 and we recommend staying in the Brattleboro, Vermont area. For lodging, we recommend The Inn on Putney Road. There are many AirBnB, VRBO and chain hotel options in the Brattleboro area as well.FAQsIs this an in-person event?Yes. This event takes place at Parish Hill Creamery, located in Westminster, Vermont.What are my transport options getting to the event?We recommend coming to this event by car. You are responsible for your own transportation; we do not offer any airport transfers.Is my registration ticket refundable?No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.Are meals included?Lunch is included on all three days. You are on your own for breakfasts and dinners.Is lodging included?No. Tickets purchased here are for the cheesemaking activities only and do not include lodging. All classes will take place at Parish Hill Creamery at 873 Patch Rd, Westminster West, VT 05346 and we recommend staying in the Brattleboro, Vermont area. For lodging, we recommend The Inn on Putney Road. There are many AirBnB, VRBO and chain hotel options in the Brattleboro area as well.I have an allergy or dietary restriction. Can I still come?We work hard to accommodate as many allergies and dietary needs as possible. This event is a good fit for any dietary restriction other than a lactose allergy or a vegan diet. You are welcome to write us at cookingschool@177milkstreet.com to get more detailed information on whether this event is a good fit for you.Are children allowed?Children 13-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the event.How many people does one ticket cover?One ticket covers one attendee.I'm an Insider. Do I get a discount to the in-person classes?This event is not hosted at Milk Street, so Insider benefits do not apply to it.These dates don't work for me. Will this class be offered again soon?We offer in-person events on a very limited basis. Unfortunately, we cannot guarantee that this retreat will be offered again soon.Where can I contact the organizer with further questions?Write to us with any other questions at cookingschool@177milkstreet.com.
- **Event URL**: https://allevents.in/westminster/three-day-introduction-to-natural-cheesemaking/100001997454339700
- **Event Categories**: fitness, science-fair, Workshops, Art
- **Interested Audience**: 
  - total_interested_count: 0

## Ticket Details

- **Ticket Price Range**: min: 2505.48, max: 2505.48, currency: USD

## Event venue details

- **city**: Westminster
- **state**: VT
- **country**: United States
- **location**: Parish Hill Creamery
- **lat**: 43.0661359
- **long**: -72.5192706
- **full address**: Parish Hill Creamery, 873 Patch Road, Westminster, United States

## Event gallery

- **Alt text**: Three-Day Introduction to Natural Cheesemaking
  - **Image URL**: https://cdn-az.allevents.in/events8/banners/adeca6260fc516dfbe3676e2e20692344ba5c1260c3e067797f94bde381f8f2b-rimg-w1200-h600-dc586868-gmir.jpg?v=1786694474

## FAQs

- **Q**: When and where is Three-Day Introduction to Natural Cheesemaking being held?
  - **A:** Three-Day Introduction to Natural Cheesemaking takes place on Mon, 01 Mar, 2027 at 09:00 am to Wed, 03 Mar, 2027 at 02:00 pm at Parish Hill Creamery, 873 Patch Road, Westminster, United States.
- **Q**: Who is organizing Three-Day Introduction to Natural Cheesemaking?
  - **A:** Three-Day Introduction to Natural Cheesemaking is organized by Milk Street Cooking School.
- **Q**: Who is this event for? Is it right for me?
  - **A:** Three-Day Introduction to Natural Cheesemaking is ideal for curious learners, students, and skill-builders looking to gain hands-on knowledge and practical expertise in a focused, interactive setting. Whether you're a first-time attendee or a longtime enthusiast in Westminster, this event is thoughtfully curated to deliver a standout experience worth every moment. If Three-Day Introduction to Natural Cheesemaking sounds like your kind of event, don't wait - spots fill up fast.

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                "description": "About Milk Street Cooking SchoolWelcome to Milk Street Cooking School. In spring 2020, our cooking school moved online. Starting in summer 2022, we will offer a very limitedc number of in-person events at our space in downtown Boston. At our in-person events, you can expect:Hands-on cooking experiences in pairs at fully-equipped cooking stationsTastings, culinary experiments and supported creative challengesEngaging learning with expert teachers and peersTransformative flavor combinations, techniques and ingredient combinationsPractical, relevant skillsEncouragement to take risks and make mistakes (It’s the only way we learn!)Plenty of fun!To learn more regularly with Milk Street, we encourage you to check outour virtual school.In-person events take place in our downtown Boston kitchen at 177 Milk Street. Our classes are designed for students 18 and older, but responsible teenagers (age 13+) are welcome with an adult.About Christopher Kimball's Milk StreetChristopher Kimball’s Milk Street in downtown Boston is home to our editorial offices, development kitchen and cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows. Milk Street is changing how we cook by learning bold, simple recipes and techniques from cooks all over the world. These lessons are the backbone of what we call the new home cooking. For more information, go towww.177milkstreet.com."
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