On 25-26 February 2025, Vermont Cheese Council (VCC) will be holding its 5th annual Artisan Cheesemakers Winter Conference! The conference is entirely virtual and will focus on the topics of Sensory Analysis (applicable to all food industry professionals!) taught by Roy Desrochers, Sensory Practice Leader at University of Vermont Extension; and the Art of Affinage (the process of aging cheese) taught by renowned affineur Eric Meredith.

You do not have to be a cheesemaker to attend, and single-day tickets will be available. For more information and to register, visit https://vtcheese.com/conference. Vermont Farm to Plate members can receive a 10% discount on registration; email VCC's Community Engagement Manager Claire Natola at claire@vtcheese.com for details. Follow us on @VermontCheeseCouncil on Facebook and @vtcheese on Instagram, too!