Jasper Hill Cheese Camp!
Cheese Professionals: If you missed the Cellars at Jasper Hill Cheese Camp that took place right before the American Cheese Society conference in Providence, in 2015 (that conference also had the theme of “Cheese Camp”), you’ve got another chance, this time a winter edition! (Read more about my visit to the Cellars here). Via Jasper Hill:
CHEESE CAMP - WINTER ADVENTURE!
Sun, Mar 6, 20165:00pm - Wed, Mar 9, 20168:30am
Join us as we walk through the cheesemaking process from grass to caves and beyond. 'Campers' will enjoy private rooms in the Highland Lodge in Greensboro - a historic inn overlooking the shores of Lake Caspian, just a short drive from the farm. In addition to immersive cheese education, we'll spend time outdoors at the Craftsbury Outdoor Center, a world-class Nordic center with hundreds of miles of groomed trails for cross country skiing and snowshoeing, as well as a skating pond and sledding hill.
ITINERARY
Sunday evening - campers arrive and get settled before we enjoy a welcome dinner and cheers at the Highland Lodge.
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 our barn full of Ayrshires. Principles of cheesemaking will be explored. We've even carved out a couple hours for outdoor recreation at the Craftsbury Outdoor Center.
Tuesday - Cheesemaking will be observed in our on-farm creamery, 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. There's time for twilight ski session, to be followed by an aprés-ski pairing workshop and dinner party.
Wednesday morning - Breakfast will be served at the Center, and campers will be released for optional visits at Vermont Creamery (10am) and Spring Brook Farm (2pm).
We are offering this exclusive opportunity, including all meals, lodging, and over 12 hours of immersive '201 level' instruction, paired with winter 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.
Applications are due by January 22nd and we will let you know if your spot is reserved no later than February 1. We will keep a waiting list in case of cancellation or additional availability.
OTHER DETAILS
Once your spot is confirmed, a $600 payment can be made by credit card or check, but must be received by February 7. Cancellation will only yield a refund if we receive notice by February 16th.
Campers will be responsible for transportation to and from Greensboro, though we can help arrange for ride-sharing. We are 1.25 hours from the Burlington airport, 3.25 hours from Boston Logan, and about 2.25 hours from both the Manchester, NH and Montreal airports.
