Artisan Cheesemakers Winter Conference Open to Farm To Plate Members

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 for 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. Vermont Farm To Plate members are eligible to receive a 10% discount on registration! For discount details, email VCC's Community Engagement Manager Claire Natola at claire@vtcheese.com. For more information about the conference and to register, visit https://vtcheese.com/conference.