Milk Street is heading to Parish Hill Creamery in Westminster West, Vermont to learn from the cheesemakers who teach cheesemakers – Peter Dixon and and Rachel Fritz Schaal. The three day course takes place March 1 – 3, 2027.

Peter and Rachel usually only teach professional cheesemakers, but they’ve amended their professional-level course for us, the home cheesemaker. We’re honored they are welcoming us to their dairy and sharing their expertise with us.

Parish Hill can only fit 8 students and we’re inviting you to grab your spot. 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.

Email if you have any questions. rosie@177milkstreet.com. To register visit Eventbrite HERE.